ESSENTIALS OF COOKING Volume 4-1
SALADS AND SANDWICHES
COLD AND FROZEN DESSERTS
CAKES, COOKIES, AND PUDDINGS
PASTRIES AND PIES
1 / 173
PREFACE
This volume, the fourth of The Complete Library Of Cooking, deals with
salads, sandwiches, cold desserts, cakes, both large and small,
puddings, pastry, and pies. Such foods constitute some of the niceties
of the diet, but skill in their preparation signifies at once a
housewife's mastery of the science of cookery.
In Salads and Sandwiches are presented so simply the secrets of
appetizing salads that they can be grasped by even a novice, and
sandwiches of numerous varieties, from those appropriate for afternoon
teas to those suitable for the main dish in the meal, are so treated
that they appear to rise above the ordinary place usually accorded them.
One need never hesitate to prepare a menu for an afternoon or evening
social affair or the salad course in a luncheon or dinner after a study
of this part of the volume.
A glance through Cold and Frozen Desserts will convince one very
quickly that a large number of the desserts that complete our meals are
served cold. The mere mention of custards, gelatine desserts, and such
frozen mixtures as ice creams, ices, frappes, sherbets, mousses,
parfaits, and biscuits, all of which are explained here, is sufficient
to indicate that this is an extremely delightful part of the subject of
cookery. Entertaining takes on a new and simplified meaning when one
knows how to make and serve such dishes.
To be able to make cakes and puddings well is one of the ambitions of
the modern housewife, and she has an opportunity to realize it in a
study of Cakes, Cookies, and Puddings, Parts 1 and 2. Sweet food in
excess is undesirable, but in a moderate quantity it is required in each
person's diet and may be obtained in this form without harm if it is
properly prepared.
The two classes of cakes--butter and sponge--are treated in detail both
as to the methods of making and the required ingredients, and numerous
recipes are given which will enable the housewife to provide both plain
and fancy cakes for ordinary and special occasions. Puddings that are
prepared by boiling, steaming, and baking, and the sauces that make them
appetizing, receive a goodly share of attention.
Pastries and Pies completes this volume, rounding out, as it were, the
housewife's understanding of dessert making. To many persons, pastry
making is an intricate matter, but with the principles thoroughly
explained and each step clearly illustrated, delicious pies of every
variety, as well as puff-paste dainties, may be had with very
little effort.
Upon the completion of a study of this volume, the housewife will find
herself equipped with a knowledge of the way to prepare many delicacies
for her meals. While these are probably not so important in the diet as
the more fundamental foods, they have a definite place and should
receive the attention they deserve.
2 / 173
CONTENTS
SALADS AND SANDWICHES 4
Salads in the Diet, 4
Composition of Salads, 5
Ingredients of Salads, 6
Relation of Salads to Meals, 7
Principles of Salad Making, 8
Serving Salads, 11
Salad Dressings and Their Preparation, 12
Vegetable Salads, 16
Combination Fruit-and-Vegetable Salads, 23
Fruit Salads, 24
High-Protein Salads, 27
General Principles of Sandwich Making, 32
Bread-and-Butter Sandwiches, 33
Vegetable Sandwiches, 34
Fruit Sandwiches, 35
High-Protein Sandwiches, 36
Hot Sandwiches, 39
Open Sandwiches, 40
Canapes, 40
COLD AND FROZEN DESSERTS 42
The Dessert in the Meal, 42
Composition and Food Value of Desserts, 43
Principles of Dessert Making, 44
Sauces and Whipped Cream, 45
Principles of Custard Making, 46
Recipes for Custards and Related Desserts, 47
Principles of Gelatine Making, 56
Recipes for Gelatine Desserts, 57
Principles of Frozen-Dessert Making, 61
Procedure in Freezing Desserts, 64
Ice Creams, 66
Frozen Custards, 69
Ices, 71
Frappes, 72
Sherbets, 74
Mousses, Parfaits, and Biscuits, 75
Molding Frozen Desserts, 79
Serving Frozen Desserts, 80
CAKES, COOKIES, AND PUDDINGS 82
Cake and Pudding Mixtures in the Diet, 82
Ingredients Used in Cakes, 83
General Classes of Cakes, 86
General Equipment for Cake Making, 87
Procedure in Cake Making, 87
Sponge Cakes and Their Preparation, 89
Recipes for Sponge Cake and Its Variations, 91
Butter Cakes and Their Preparation, 94
Recipes for Butter Cakes, 96
Cake Icings and Fillings, 105
Varieties of Small Cakes, 113
Cup and Drop Cakes, 114
Cookies, 119
Kisses and Macaroons, 124
Ladyfingers and Sponge Drops, 126
Cakes Made With Yeast, 127
Cream Puffs and Eclairs, 129
3 / 173
Doughnuts and Crullers, 131
Pudding Sauces, 134
Preparation of Puddings, 138
Recipes for Puddings, 139
PASTRIES AND PIES 147
Nature of Pastries and Pies, 147
Ingredients Used for Pastry, 148
Utensils for Pastry Making, 149
Methods of Mixing Pastry, 150
Making and Baking Pastry for Pies, 151
Utilizing Left-Over Pastry, 153
Recipes for Pastry, 154
Double-Crust Pies, 156
One-Crust Pies, 161
Puff Paste, 169
Serving Pastry, 171
SALADS AND SANDWICHES
* * * * *
SALADS
SALADS IN THE DIET
1. So much variety exists among salads that it is somewhat difficult to
give a comprehensive definition of this class of foods. In general,
however, salads may be considered as a dish of green herbs or
vegetables, sometimes cooked, and usually chopped or sliced, sometimes
mixed with fruit or with cooked and chopped cold meat, fish, etc., and
generally served with a dressing. For the most part, salads take their
name from their chief ingredient, as, for instance, chicken salad,
tomato salad, pineapple salad, etc. Just what place salads have in the
meal depends on the salad itself. A high-protein salad, such as lobster
salad, should take the place of the meat course, whereas, a light salad
of vegetables or fruits may be used as an additional course.
2. IMPORTANCE OF SALADS. Salads are often considered to be a dish of
little importance; that is, something that may be left out or added to a
meal without affecting it to any great extent. While this may be the
case in a meal that is composed of a sufficient variety of foods, salads
have a definite place in meals as they are planned in the majority of
households. Often there is a tendency to limit green vegetables or fresh
fruits in the diet, but if the members of a family are to be fed an
ideal diet it is extremely important that some of these foods enter into
each day's meals, a fact that is often overlooked. There is no more
effective nor appetizing way in which to include them in a meal than in
the serving of salads. In addition, salads make a strong appeal to the
appetite and at the same time are beneficial so far as the health of the
family is concerned.
3. PURPOSES OF SALADS.--Because of the wide variety of salads and the
large number of ingredients from which a selection may be made in their
preparation, salads can be used for various purposes. The housewife who
gives much attention to the artistic side of the serving of food in her
home will often use a salad to carry out a color scheme in her meal.
This is, of course, the least valuable use that salads have, but it is a
4 / 173
point that should not be overlooked. The chief purpose of salads in a
meal is to provide something that the rest of the foods served in the
meal lack.
Even though it is not desired to use the salad to carry out a color
scheme, it should always be made an attractive dish. As is well known,
nothing is so unappetizing as a salad in which the ingredients have not
been properly prepared, the garnish is not fresh and crisp, or the
dressing and salad ingredients have been combined in such a way as to
appear messy or stale looking. There is no excuse for such conditions,
and they need not exist if proper attention is given to the preparation
of the salad.
4. SELECTION OF SALADS.--Although salads, through their variety, offer
the housewife an opportunity to vary her meals, they require a little
attention as to their selection if a properly balanced meal is to be the
result. Salads that are high in food value or contain ingredients
similar to those found in the other dishes served in the meal, should be
avoided with dinners or with other heavy meals. For instance, a fish or
a meat salad should not be served with a dinner, for it would supply a
quantity of protein to a meal that is already sufficiently high in this
food substance because of the fact that meat also is included. Such a
salad, however, has a place in a very light luncheon or a supper, for it
helps to balance such a meal. The correct salad to serve with a dinner
that contains a number of heavy dishes is a vegetable salad, if enough
vegetables are not already included, or a fruit salad, if the dessert
does not consist of fruit. In case a fruit salad is selected, it is
often made to serve for both the salad and the dessert course.
5. SALAD ACCOMPANIMENTS.--In addition to the ingredients used in the
preparation of salads, dressings usually form an important part. These
vary greatly as to ingredients and consequently as to composition, but
most of them contain considerable fat and therefore increase the food
value of the salad. Then, too, an accompaniment of some kind is
generally served with salads to make them more attractive and more
pleasing to the taste. This may be a wafer or a cracker of some
description or a small sandwich made of bread cut into thin slices and
merely buttered or buttered and then spread with a filling of some sort.
Such accompaniments, of course, are not a necessity, but they add enough
to the salad to warrant their use.
COMPOSITION OF SALADS
6. The composition, as well as the total food value, of salads depends
entirely on the ingredients of which they are composed. With an
understanding of the composition of the ingredients used in salads, the
housewife will be able to judge fairly accurately whether the salad is
low, medium, or high in food value, and whether it is high in protein,
fat, or carbohydrate. This matter is important, and should receive
consideration from all who prepare this class of food.
7. PROTEIN IN SALADS.--As may be expected, salads that are high in
protein have for their basis, or contain, such ingredients as meat,
fish, fowl, cheese, eggs, nuts, or dried beans. The amount of protein
that such a salad contains naturally varies with the quantity of
high-protein food that is used. For instance, a salad that has
hard-cooked eggs for its foundation contains considerable protein, but
one in which a slice or two of hard-cooked egg is used for a garnish
cannot be said to be a high-protein salad.
5 / 173
8. FAT IN SALADS.--The fat in salads is more often included as a part of
the dressing than in any other way, but the quantity introduced may be
very large. A French dressing or a mayonnaise dressing, as a rule,
contains a sufficient proportion of some kind of oil to make the salad
in which it is used somewhat high in fat. In fact, salads are often used
as a means of introducing fat into a meal, and whenever this is done
they should be considered as one of the dishes that supply
energy-producing food material to the meals in which they are served.
9. CARBOHYDRATE IN SALADS.--For the most part, salads do not contain
carbohydrate in any quantity. If fruits are used, the salad will, of
course, contain a certain amount of sugar. Salads in which potatoes,
peas, beets, and other vegetables are used also contain starch or sugar
in varying quantities. However, with the exception of potato salad,
salads are probably never taken as a source of carbohydrate.
10. MINERAL SALTS IN SALADS.--In the majority of salads, mineral salts
are an important ingredient. Meat and fish salads are the only ones in
which the mineral salts are not especially desirable, but they can be
improved in this respect if a certain amount of vegetables are mixed
with them. Green-vegetable salads are the most valuable sources of
mineral salts, and fruit salads come next. In addition, these two
varieties of salads contain vitamines, which are substances necessary to
maintain health. Cheese and egg salads, which are high-protein salads,
are also valuable for the vitamines they supply.
11. CELLULOSE IN SALADS.--Vegetable and fruit salads serve to supply
cellulose in the diet. Unless the meals contain sufficient cellulose in
some other form, the use of such salads is an excellent way in which to
introduce this material. Of course, the salads composed of foods high in
cellulose are lower in food value than others, but the salad dressing
usually helps to make up for this deficiency.
INGREDIENTS OF SALADS
12. VARIETY IN SALAD INGREDIENTS.--One of the advantages of salads is
that the ingredients from which they can be made are large in number. In
fact, almost any cooked or raw fruit or vegetable, or any meat, fowl, or
fish, whether cooked expressly for this purpose or left over from a
previous meal, may be utilized in the making of salads. Canned foods of
these varieties may also be used to advantage for salads during the
winter when fresh foods are expensive and difficult to procure. The idea
that such foods cannot be used is wrong.
13. As far as meats are concerned, they are not used so extensively in
salads as are fruits and vegetables. Often, however, veal or pork may be
used to increase the quantity of material needed to make certain salads,
such as chicken salad. Canned fish or fish freshly cooked makes
appetizing salads, and if there is not a sufficient quantity of one kind
on hand, another may be added without impairing the quality of
the salad.
14. As has already been stated, almost any vegetable, raw, canned, or
freshly cooked, can be used in the making of salads. In addition, these
vegetables may be combined in almost any way. Small amounts of two,
three, four, or more vegetables may be combined with an appetizing salad
dressing and served as a luncheon or dinner salad. If no definite recipe
is followed but whatever material that happens to be on hand is
utilized, the result is not only an appetizing salad, but a saving of
vegetables that might otherwise be wasted.
6 / 173
15. Fruits, both canned and raw, are largely used in the making of
salads. As with vegetables, almost any combination of them makes a
delicious salad when served with the proper dressing. Thus, a slice of
pineapple, a canned peach or two, or a few spoonfuls of cherries may be
added to grapefruit, oranges, bananas, or whatever fruit may happen to
be most convenient or easy to procure and served with the salad dressing
that is preferred. Vegetables are seldom used with fruits, celery being
the only one that is ever employed in this way. On the other hand, nuts
are much used with fruits, vegetables, meats, and fish in the making of
salads and any variety may be utilized.
16. SALAD GARNISHES.--The garnishing of salads, while it may seem to be
an unimportant part of the preparation of this food, is really a matter
that demands considerable attention. Lettuce is used oftenest for this
purpose, but almost any edible green, such as endive, watercress, etc.,
makes an excellent garnish. Generally when lettuce is the garnish, the
leaves are used whole, but if they are not in good condition for
garnishing or if use is to be made of the coarse outside leaves of the
stalks, they may be arranged in a pile, rolled tight, and then, cut
with a sharp knife into narrow strips. Lettuce prepared in this way is
said to be shredded, and a bed of it makes a very attractive garnish
for many kinds of salad. Among the other foods used as a garnish are
certain vegetables that give a contrast in color, such as pimiento,
green peppers, radishes, and olives. Slices of hard-cooked eggs or the
yolks of eggs forced through a ricer likewise offer a touch of
attractive color.
17. NATURE OF SALAD DRESSINGS.--When a salad is properly made, a salad
dressing of some kind is usually added to the ingredients that are
selected for the salad. This dressing generally has for its chief
ingredient a salad oil of some kind, many satisfactory varieties of
which are to be found on the market. Olive oil has always been the most
popular oil used for this purpose, and in many respects it is the most
desirable. It can be obtained in several grades, the price varying with
the excellence of the quality. The best grades have a yellowish color,
the poorest ones are somewhat green, and those of medium quality shade
between these two colors. The best grades are also clear, while the
poorer ones are usually cloudy, the better the quality the less cloudy
the oil. Besides olive oil, however, there are oils made of cottonseed,
corn, and nuts. Many of these products are cheaper than olive oil and
are almost, if not quite, as satisfactory. In combination with the oil
that is used for salad dressing, there is always an acid of some kind,
such as vinegar or lemon juice. To these ingredients are added spices
and flavoring. Such a dressing is prepared without cooking, the
ingredients being combined by proper mixing or beating.
18. Another kind of dressing that is much used is known as boiled salad
dressing. Its ingredients are similar to those used in the uncooked
salad dressing, but usually less fat is employed and eggs alone or eggs
and some starchy material are used for thickening.
Then, again, entirely different kinds of dressing may be made for fruit
salads. Sometimes these dressings contain no fat, and other times they
have for their basis sweet or sour cream, but usually they are made so
that they are somewhat acid to the taste.
RELATION OF SALADS TO MEALS
19. Because of the large variety of ingredients that may be used in the
making of salads, it is usually possible to make the salad correspond
7 / 173
properly with the other dishes in the meal. This is a little more
difficult to accomplish when left-over materials are used in salads,
but, even in this event, the addition of ingredients that will make the
salad more nearly approach what must be supplied is usually possible. If
the meal is to be a light one and the salad is to serve as the principal
dish, it should be sufficiently heavy and contain enough food value to
serve the purpose for which it is intended. It should be decided on
first, and then the rest of the dishes should be planned to correspond
with the salad.
On the other hand, when the meal is a heavy one and the salad is to be
one of the lighter dishes, the main dishes should be decided on first
and the salad planned so that it will correspond properly with the other
dishes. For instance, with meat or fish as the main course of the meal,
a fish, egg, or cheese salad would obviously be the wrong thing to
serve. Instead, a light salad of vegetables or fruits should be selected
for such a meal. It should be remembered, also, that if the other dishes
of a meal contain sufficient food value to make the meal properly
nourishing, a salad containing a rich dressing will provide more than a
sufficient supply of calories and consequently should be avoided.
20. Another point that should not be neglected in selecting a salad is
that it should be a contrast to the rest of the meal as far as flavor is
concerned. While several foods acid in flavor do not necessarily
unbalance a meal so far as food substances and food value are concerned,
they provide too much of the same flavor to be agreeable to most
persons. For instance, if the meal contains an acid soup, such as
tomato, and a vegetable with a sour dressing, such as beets, then a
salad that is also acid will be likely to add more of a sour flavor than
the majority of persons desire.
Then, too, it is not a good plan to serve in the salad the same
vegetable that is served in the soup or the dinner course. Thus, creamed
celery and a salad containing celery, and tomato soup and tomato salad
are bad combinations and should, like others similar to them, be
carefully avoided. Even though such vegetables may be on hand in
quantity, they can usually be kept for another meal.
PRINCIPLES OF SALAD MAKING
21. CONDITION OF SALAD INGREDIENTS.--When the kind of salad to be served
is decided on, the selection and preparation of the materials are the
next matters to receive attention. Very often materials that are on hand
are utilized in this way, but if it is possible to select the
ingredients expressly for the salad, they should be very carefully
chosen. Any kind of salad, but particularly a vegetable or a fruit
salad, becomes much more attractive if it is made with ingredients that
are in good condition and that are attractive in appearance. They should
therefore be fresh and crisp and never mushy, wilted, nor limp. Of
course, this does not mean that material that is slightly unattractive
must be discarded, for it can usually be prepared so that it can be
utilized in some way. However, much of the deterioration of salad
ingredients before they are used can be avoided if proper attention is
given to them after they come into the home. Without doubt, the best way
in which to keep radishes, celery, parsley, watercress, and other greens
that are much used in salads is to wrap them loosely in a moist cloth as
soon as they are received in the home and then put them in a cool place.
Small muslin or linen bags having a draw-string in the top are very good
for this purpose, but they are not a necessity, for old napkins or small
pieces of worn cloth will do very well.
8 / 173
22. CLEANING AND FRESHENING SALAD INGREDIENTS.--In the making of a
salad, the cleaning of the ingredients used is a very important part of
the work. While nothing should be wasted in the process of preparation,
decayed or discolored leaves, stems, or parts of fruits and vegetables
should, of course, be removed. Every lettuce leaf and every part of
other salad vegetables should be looked over carefully and washed
separately in cold water. To accomplish this, the stalks or leaves must
be taken apart after the root is cut off. Then, before they are used,
they should be examined carefully again in order to make sure that no
small bugs nor worms and no dirt remain on them. Such vegetables will
become crisp if they are allowed to remain in cold water long enough to
bring back their natural freshness. A little ice added to the water
helps to accomplish this more quickly. It should be remembered, however
that lettuce leaves bruise and break easily and so must be handled
carefully if the best appearance is desired.
23. When cucumbers are to be used for salad, they should be peeled and
put immediately into cold water to become crisp, or they may first be
sliced or diced and then put into the cold water. They should never be
allowed to stand for any length of time in salt water. If it is desired
to season them with salt, a little may be added to the water in which
they are made crisp, but it will also be necessary to add ice to make
the water as cold as possible. The old idea that soaking cucumbers in
salted water removes something injurious has been proved to be untrue,
and they are just as satisfactory, so far as their flavor and condition
are concerned, when they are not subjected to this treatment. Radishes,
celery, and cabbage may be made crisp in the same way as are cucumbers
and lettuce.
In the event that any of these vegetables are allowed to stand in water,
they must be properly drained before they are used in a salad, for any
water that remains on them will dilute the dressing. If they must be
dried very quickly, they may be patted carefully between folds of cloth,
preferably linen or cheesecloth, or they may be allowed to stand for a
few minutes in a wire basket or a colander. Care should be taken,
however, not to allow them to stand until the good that has been
accomplished by making them crisp in cold water is undone.
24. PREPARING FRUITS FOR SALADS.--After fruits have been carefully
cleaned, they are ready to be peeled and cut into pieces of the size
desired for the salad. An effort should always be made to have the
pieces equal in size, similar in shape, and not too small. They should
be peeled in an economical way, but at the same time should be prepared
as attractively as possible.
25. In the preparation of oranges for a salad, the fruit is peeled as if
it were an apple, the peeling being cut deeply enough to remove the skin
that covers the sections. After the entire orange is peeled, the
contents of each section should be removed by passing a sharp knife as
closely as possible to the skin between the sections and then taking out
the pulp without any of this skin. The sections may then be used whole
or cut into pieces.
Grapefruit may be prepared in the same way as oranges. Upon the removal
of the whole sections, they may be left whole or they may be cut once or
twice, depending on the kind of salad and the appearance desired. When
grapefruit or oranges are prepared in this manner, they make a much more
agreeable ingredient for fruit salad than when they are simply cut into
chunks and the tough skin is allowed to remain on the pieces. No waste
need be permitted in this process, for the juice may be extracted from
9 / 173
what remains after the sections have been removed by pressing it in a
fruit press or by any other means and then utilized in the making of the
salad dressing or kept for some other purpose.
Bananas, which are often used in salads, should be peeled, any bruised
or decayed portions should be removed, and the surface should then be
scraped slightly with a paring knife in order to remove the pithy
surface, which, when eaten, has a puckery, disagreeable effect.
26. When fruits of any kind have been prepared for salad and cannot be
used at once, they may be kept from wilting and discoloring if they are
put where they will keep cool and are sprinkled with a little lemon
juice that is slightly diluted with water. Before the salad materials
are mixed with the salad dressing, however, all juices or liquid of any
kind should be carefully drained from them, for these will dilute the
dressing and produce a salad that is less appetizing in both appearance
and flavor.
27. PREPARING NUTS FOR SALADS.--When nuts are to be used in a salad,
they should never be ground in a grinder; rather, they should be chopped
or cut into small pieces with a knife. After being so prepared, they
should be added to the salad just before it is put on the table. This is
a matter that should not be overlooked, for if the salad is allowed to
stand very long after the nuts are added they will discolor the dressing
and cause the salad to become dark and gray looking.
28. MARINATING SALAD INGREDIENTS.--To improve the flavor of such salads
as chicken, veal, lobster, or crab, the ingredients are usually
marinated with a sour dressing of some description before the salad
dressing is added. As is explained in Essentials of Cookery, Part 2,
marinating involves the seasoning of meat or fish by means of vinegar or
French dressing. The preparation used to marinate salad ingredients may
be plain vinegar to which salt and pepper are added, or it may be a
French dressing, which is prepared by mixing vinegar, olive oil, salt,
and pepper in the proper proportions. Whichever preparation is used
should be poured over the materials after they are cut or prepared for
the salad, and only enough to moisten each piece slightly should be
used. The ingredients should then be carefully mixed with the dressing
to avoid breaking or crushing them and should be allowed to stand in a
cold place for a few minutes. Then they should be drained so that none
of the material used to marinate them remains on the salad when the
other dressing is added. With this done, the salad is ready for whatever
salad dressing is to be used.
29. Potato salad and salads containing such vegetables as carrots, peas,
string beans, etc. are also improved by being marinated in the same way
as salads made of meat, fowl, and fish. This sort of preparation
involves a little more work, it is true, but it usually produces such
gratifying results that it justifies the expenditure of the extra
effort. In the first place, a slightly smaller amount of salad dressing
will be required when the ingredients are marinated and, in addition, a
better looking dish can be made, for the dressing need not be mixed with
the salad but merely placed on top.
30. In case the housewife prefers not to take the time nor the trouble
to marinate a salad, she should at least mix thoroughly with salt and
pepper the ingredients that require seasoning. The fact that a salad
should be a well and highly seasoned dish must never be overlooked. As
can be readily understood, a bland salad without character is never so
appetizing as one that is crisp, fresh, well made, and properly
seasoned.
10 / 173
SERVING SALADS
31. Several different ways of serving salads are in practice. Perhaps
the most convenient method of serving this dish is to prepare individual
portions of it on salad plates in the kitchen and then set these on the
table at each person's place. If a simple table service is followed, the
salad may be put on the table at the same time as the rest of the meal.
The correct position for the salad plate is at the left-hand side of the
dinner plate and just a little nearer to the edge of the table than the
bread-and-butter plate. The plates on which salad is served should be
large enough to prevent the difficulty in eating that would be
experienced if the plate were a trifle small. It should therefore be
remembered that the salad plate is the next larger in size to the
bread-and-butter plate.
32. In case individual salads are to be prepared, the plate should
first be garnished with whatever vegetable green is selected for this
purpose. If lettuce is to be used, a single leaf, several very small
center leaves, or a small quantity of shredded lettuce will be
sufficient, for a great deal of garnish is never desirable. In case the
leaves are very large, one may be divided in half and each part
utilized. Then the salad ingredients, which have already been combined,
should be piled in a neat heap on top of the garnish either with or
without the salad dressing. If the salad dressing is not mixed with the
materials, a spoonful or two of it should be placed on top of them.
Sometimes, for the effect of color, additional garnish of some kind is
used. For a vegetable or a meat salad, this may be egg yolk put through
a sieve, slices of hard-cooked eggs, olives or radishes cut in fancy
shapes, or strips of pimiento; and for fruit salad, it may be cherries
or colored fruits cut into various fancy shapes.
33. Another method of serving this dish is to place the entire salad on
a rather large, deep plate, such as a chop plate or a regular salad
dish, and then serve it at the table whenever it is desired. When this
is done, the dish that is used should be well garnished with a bed of
vegetable green in the same way that a small individual plate is
garnished. Then the salad ingredients should be nicely arranged on this
bed, and the dressing, if it has not already been mixed with them,
should be poured over the whole. In serving salad in this way, there is
much more chance of arranging the ingredients symmetrically and
garnishing the salad attractively than when it is served on small
plates. The large plate containing the salad, together with the small
salad plates, should be placed before the hostess or whoever is to serve
the salad. When it is served, a leaf of the lettuce or other green used
for garnishing should first be put on each salad plate and the salad
should be served on this. A large fork and a large spoon are needed when
salad is served in this manner.
34. Still another, way of serving salad, and perhaps a more attractive
one than either of those already described, consists in arranging the
ingredients in a salad bowl, placing this on the table, and serving from
the bowl to the salad plates. In this method, a French dressing is
generally used, and this is often mixed at the table and added to the
salad just before it is put on the small plates. Such a salad can be
made very attractive, and it should be remembered above all things that
the appearance of a salad is its great asset until it is eaten and that
an artistically made salad always helps to make the meal more
satisfactory.
11 / 173
35. In a dinner, the salad is generally served as a separate course, but
in such a meal as luncheon it may be used as the main dish. If it is
used as a separate course, it should be served immediately after the
dinner course has been removed from the table. The salad plate should be
placed directly before the person served. Forks especially designed with
a wide prong on one side and known as salad forks are the right type
of fork to serve with this dish, but if none are available ordinary
table forks of a small size may be used. It should be remembered that
the salad should not be cut with the knife at the table, but should be
eaten entirely with the fork.
SALAD DRESSINGS AND THEIR PREPARATION
36. As has been implied, various salad dressings may be made to serve
with salads. The kind of dressing to select depends both on the variety
of salad served and on the personal preference of those to whom it is
served. Some of these contain only a few ingredients and are
comparatively simple to make, while others are complex and involve
considerable work in their making. Whether simple or elaborate, however,
the salad dressing should be carefully chosen, so that it will blend
well with the ingredients of the salad with which it is used.
A number of recipes for salad dressings are here given. They are taken
up before the recipes for salads so that the beginner will be familiar
with the different varieties when they are mentioned in connection with
the salads. As many of the recipes as possible should be tried, not only
for the knowledge that will be gained, but also for the practical
experience.
37. FRENCH DRESSING.--A dressing that is very simply made and that can
probably be used with a greater variety of salads than any other is
French dressing. For instance, it may be used with any vegetable salad,
with salads containing almost any combination of fruit, and with meat,
fish, and egg salads. It is true, of course, that fruit-salad dressing
blends very well with fruit salad and is considered by most persons to
be more delicious than French dressing, but if one is pressed for time
and does not have the necessary ingredients for making any other kind,
this one may nearly always be utilized. In addition to these uses,
French dressing, as has been previously explained, may also be used to
marinate salads before mayonnaise or other dressing is mixed with them.
A point that should always be remembered in the making of this dressing
or any other dressing containing oil is that the flavor of the oil has
much to do with the desirability of the finished dressing.
FRENCH DRESSING
3/4 tsp. salt
1/4 tsp. mustard
1/4 tsp. pepper
3 Tb. vinegar
1/4 tsp. paprika
1/2 c. oil
Measure the dry ingredients and place them in a bowl. Measure the
vinegar and oil and add them to the dry ingredients. If possible, place
a piece of ice the size of a walnut in the bowl. Beat with a fork until
the ingredients are thoroughly mixed and the oil and vinegar form an
emulsion that will remain for a short time. The ingredients will
separate if the dressing is allowed to stand, but the colder they are,
the more easily will the emulsion form and the longer will it remain. If
12 / 173
ice cannot be used, have the ingredients as cold as possible before
mixing them.
38. Sometimes a more highly seasoned French dressing is desired. In such
an event, there should be beaten into the dressing just described the
following ingredients:
2 Tb. finely chopped onion or 1 Tb. onion juice
2 Tb. chopped pimiento
1 large green pepper, chopped
2 Tb. chopped parsley
39. MAYONNAISE DRESSING.--Although mayonnaise dressing is prepared
without the application of heat, it is not one of the simplest dressings
to prepare. It meets with much favor, being used almost as extensively
as French dressing, but it is perhaps less desirable with fruit salads
than with others. It is also much used as a basis for numerous other
dressings. Since it requires considerable time for its preparation, a
wise plan is to make more than enough for one meal. However, it should
not be made in large quantities, for the oil separates from the
remainder of the ingredients if it is allowed to stand too long. If it
is thoroughly beaten and kept extremely cold, it may perhaps keep for a
week, but keeping it longer than that is not advisable. Before serving,
it may be thinned by beating either sweet or sour cream into it. It may
be made fluffy and light and its quantity may be increased by beating
whipped cream into it.
MAYONNAISE DRESSING
1/2 tsp. salt
2 egg yolks
1/4 tsp. pepper
1-1/2 c. oil
1/4 tsp. mustard
4 Tb. vinegar or lemon juice
Mix the dry ingredients in a bowl. Separate the eggs and add the yolks
to the dry ingredients. Beat these with a rotary egg beater until they
are well mixed. To this mixture, add a few drops of oil and continue to
beat. Add a drop of the vinegar or lemon juice, a few more drops of oil,
and beat constantly. Gradually increase the quantity of oil added each
time, but do not do this rapidly. As the oil is added and the beating is
continued, it will be noted that the mixture grows thicker, but when
vinegar is added the mixture is thinned. The quantity of vinegar is so
much less than that of oil that the oil may be added in small amounts
two or three times in succession before vinegar is added.
This process is rather long and slow, but if the mixing is done
correctly, the result will be a thick, smooth mixture that will not
separate for possibly 6 or 7 days. Mayonnaise mixers, which may be
procured for making this dressing, make the work easier, but they are
not at all necessary. Mayonnaise may be made as successfully with a bowl
and a rotary beater, if it will just be remembered that the liquid
ingredients must be added slowly and that they must be as cold
as possible.
40. COOKED MAYONNAISE.--A dressing that is very similar both in texture
and taste to the mayonnaise just explained and perhaps a little easier
to make is known as cooked mayonnaise. This dressing, as will be noted
from the accompanying recipe, may be made in larger quantities than the
uncooked mayonnaise.
13 / 173
COOKED MAYONNAISE
2 Tb. oil
1/4 tsp. mustard
4 Tb. flour
1/4 tsp. paprika
1/2 c. vinegar
2 eggs
1 c. boiling water
2 c. oil
1 Tb. salt
Mix the 2 tablespoonfuls of oil and the flour and pour in the vinegar.
Add the boiling water and stir the mixture until it is perfectly smooth
and well mixed. Place over the fire and cook for about 5 minutes.
Remove from the fire and cool. When completely cooled, add the salt,
mustard, and paprika. Separate the eggs and beat the yolks and whites
separately. Add the egg yolks to the mixture. Add the 2 cupfuls of oil a
little at a time, beating thoroughly with a rotary beater each time oil
is added. When all of this is completely mixed and thoroughly beaten,
fold in the stiffly beaten egg whites.
41. THOUSAND ISLAND DRESSING.--By using the cooked or the uncooked
mayonnaise dressing as a basis and adding to it the ingredients listed
here, a very delightful salad dressing, called Thousand Island dressing,
is the result. All the ingredients need not be added if it is
inconvenient to do so, still the dressing is better when they are all
used. This dressing is particularly good when served with plain lettuce
salad, with lettuce and tomatoes, with lettuce, tomatoes, and cucumbers,
or with any other plain-vegetable salad.
THOUSAND ISLAND DRESSING
1 c. mayonnaise dressing
2 Tb. chopped green pepper
1/4 c. chilli sauce
1 Tb. chopped onion
2 Tb. chopped pimento
1 hard-cooked egg
Into the mayonnaise stir the chilli sauce, pimiento, pepper, and onion,
and lastly, add the hard-cooked egg chopped into fine pieces. Chill
and serve.
42. BOILED SALAD DRESSING.--Although boiled salad dressing is not so
great a favorite as the uncooked mayonnaise dressing, it has the
advantage of being less expensive. Then, too, it is one of the dressings
that may be made without oil, and so finds favor with those to whom oil
is not agreeable. However, oil may be substituted for the butter that is
given in the recipe. It will be noted that the preparation of this
dressing is similar to that of a custard with the addition of flour.
Since the flour requires longer cooking than the eggs, they are added
last so that there will be no danger of overcooking them. If the
dressing curdles, it may be known that the eggs have cooked too long,
but this condition may be remedied by placing the pan containing the
dressing in a pan of cold water as soon as the curdling is observed and
then beating vigorously with a rotary beater.
BOILED SALAD DRESSING
14 / 173
2 Tb. butter
1 tsp. mustard
2 Tb. flour
1 c. milk
1 tsp. salt
2 eggs
2 tsp. sugar
1/4 c. vinegar
Melt the butter in the inner pan of a double boiler, add the flour,
salt, sugar, mustard, and milk. Cook over the flame until the mixture is
thickened. Beat the eggs, stir them into the mixture, and add the
vinegar, beating rapidly. Place in the large pan of the double boiler
and allow this to cook until the eggs have thickened. Cool and serve.
43. SOUR-CREAM DRESSING.--Sour-cream dressing is not a very economical
one to make unless there happens to be sour cream on hand. It is,
however, a very good dressing for both fruit and vegetable salad.
SOUR-CREAM DRESSING
2 Tb. butter
1/3 c. vinegar
3 Tb. flour
1 c. sour cream
2 Tb. sugar
2 eggs
1 tsp. salt
1 c. whipped cream
Melt the butter in the upper part of a double boiler, add the flour,
sugar, salt, vinegar, and sour cream. Cook together over the flame until
the mixture thickens. Beat the egg yolks and add them to this. Place in
the lower part of the double boiler and cook until the egg yolks
thicken. Beat the egg whites and fold them with the whipped cream into
the salad dressing. Cool and serve.
44. CREAM DRESSING.--A simple dressing that requires very little time or
skill in preparation and that affords a means of using up cream that has
soured is the one given in the accompanying recipe. Sweet cream may also
be used in the same way if desired, and this makes an excellent dressing
for cabbage salad, plain cucumber salad with lettuce, or fruit salad. If
the dressing is to be used for fruit salad, lemon juice may be used in
the place of vinegar.
CREAM DRESSING
1 c. sour cream
1/2 tsp. salt
2 Tb. sugar
1/4 c. vinegar
Whip the cream with a rotary beater until it is stiff. Then add the
sugar, salt, and vinegar, and continue beating until the mixture is well
blended. Cool and serve.
VARIETIES OF SALADS AND THEIR PREPARATION
* * * * *
15 / 173
VEGETABLE SALADS
45. With the knowledge already obtained of the food value of the
vegetables that are generally used as ingredients in vegetable salads,
the housewife ought to have no difficulty in determining whether she is
giving her family a salad that is high or low in food value. For
instance, she should know that the food value of a plain lettuce or
cucumber salad is lower than that of one made from potatoes because of
the different values in the vegetables used.. In addition, she ought to
be familiar with the fact that the dressing added to salads has, in most
cases, greater food value than the other ingredients of the salad.
Equipped with such knowledge, she will observe that the vegetable salads
here given are comparatively low in food value. Consequently, nearly
every one of them will lend itself nicely for use with a dinner or a
comparatively heavy meal.
46. In these recipes, as well as in those for the other kinds of salad,
the proportion of ingredients may be varied according to the quantity of
the particular food in supply. For instance, if a recipe for a salad of
peas and celery calls for 1 cupful of each of these vegetables and only
3/4 cupful of celery can be obtained, there is no reason why the
difference cannot be made up by using 1 1/4 cupfuls of peas. But if such
a change is to be made, the ingredients should be increased or decreased
in the correct proportion. Then the quantity of salad that the recipe is
intended to produce will not be altered and the housewife will know just
how many the salad will serve. In the various recipes, about 1/2 cupful
of salad is the quantity allowed for each person. This may be enlarged
or made smaller in order to suit the quantity of other foods served at
the same meal.
47. ASPARAGUS SALAD--Salad in which asparagus is the chief ingredient is
one that may be served during the entire year, for either freshly cooked
or canned asparagus may be used; in fact, the canned asparagus is
considered by many persons to be better than that which is freshly
cooked. It may be cut into inch lengths or the tips may be cut down
about 4 inches from the top or even farther.
ASPARAGUS SALAD
(Sufficient to Serve Five)
Lettuce
1 pimiento
1 can asparagus
Salad dressing
Garnish salad plates with the lettuce. Place the asparagus tips in an
orderly pile on the lettuce leaf. Cut a thin strip of the pimiento, and
place this across the tips in the center. Just before serving, pour a
spoonful or two of any desired salad dressing over this or place the
salad on the table and serve the dressing, allowing each person to take
what is desired.
48. BEET-AND-BEAN SALAD.--An excellent winter salad and one that may be
made from canned or left-over vegetables is beet-and-bean salad. If
string beans happen to be left over or only part of a can remains, they
may be combined with beets that are canned or freshly cooked for the
purpose. This salad should be carefully combined just before serving,
since the beets will discolor the rest of the ingredients if it is
allowed to stand any length of time.
BEET-AND-BEAN SALAD
16 / 173
(Sufficient to Serve Four)
1 c. string beans
Lettuce
1 c. beets
Salad dressing
Cut the string beans into half-inch lengths and cut the beets into
half-inch dice. Season each well with salt and pepper. Just before
serving, garnish salad plates with lettuce, combine the two vegetables,
and place in a heap on a lettuce leaf. Pour French dressing or any other
salad dressing desired over them, but do not mix the salad dressing with
the vegetables.
49. CABBAGE SALAD.--A salad that always finds favor is made by combining
cabbage with a boiled salad dressing or with an uncooked sour-cream
dressing. Salad of this kind may be served in any desired way, but a
rather novel way to serve it follows. The contents of a head of
cabbage is removed, leaving four or five of the outside leaves intact.
The shell thus formed is cut into points around the top and then filled
with shredded cabbage and the dressing that is to be used. When this is
placed on a bed of lettuce, an attractive dish is the result.
To make cabbage salad, select a firm head of cabbage, pull off the
outside leaves, and wash. Cut the head in half down through the heart
and root and cut each half into quarters. Then, place each quarter on a
cutting board and with a sharp knife shave off the cabbage. If desired,
however, the cabbage may be shredded with a cabbage cutter. If the
cabbage, upon being cut, is found to be wilted, place it in cold water
and let it stand until it becomes crisp. Drain off the water carefully
and allow the cabbage to drip in a colander or dry it between pieces of
old linen. With the cabbage thus prepared, season it with salt and mix
it with the desired dressing. Serve on lettuce in a salad dish, on
individual salad plates, or in the manner described above.
50. CABBAGE-AND-CELERY SALAD.--Cabbage and celery combine very well, for
they are similar in color and crispness. They can be procured at the
same time of the year, and while celery is not cheap, cabbage is a
comparatively inexpensive food and the two combined make an inexpensive
salad. Because the color of both is very much the same, pimiento is
added to give a contrasting color.
CABBAGE-AND-CELERY SALAD
(Sufficient to Serve Four)
1 c. cabbage
1 c. celery
1 pimiento or green pepper
1/2 tsp. salt
2 Tb. vinegar
Lettuce
Salad dressing
Cut the cabbage in the manner just explained, cut the celery into thin
pieces across the stem, and dice the green pepper or pimiento or both
into very small dice. Measure each of these, combine them, season with
the salt and vinegar, and just before serving drain carefully. Serve on
lettuce with any desired salad dressing.
51. WINTER SALAD.--A salad made entirely of winter vegetables may be
17 / 173
prepared when there are no fresh vegetables in supply. If any of the
vegetables are left over, the others may be prepared to use with the
left-over ones. A good plan to follow when carrots, turnips, or potatoes
are being prepared for a meal is to cook more than is necessary for the
one meal and then set aside part of them for a salad to be served at
another meal.
WINTER SALAD
(Sufficient to Serve Six)
1 c. turnips, diced
1 c. carrots, diced
1 c. potatoes, diced
1 Tb. chopped onion
French dressing
Lettuce
Salad dressing
Cook turnips, carrots, and potatoes whole in boiling water until tender
enough to be pierced with a fork. If they have not been peeled before
cooking, peel and cut into small dice. Mix, add the onion, marinate with
French dressing, and allow to stand for a short time. Garnish salad
plates with lettuce leaves, pile the salad on the lettuce, and serve
with any desired salad dressing.
52. CAULIFLOWER SALAD.--Cauliflower makes a rather unusual salad, and
for a change it will be found to be delightful. It does not combine with
other vegetables very readily, but a cooked floweret or two may often be
used to garnish another vegetable salad.
CAULIFLOWER SALAD
(Sufficient to Serve Six)
Cauliflower
Lettuce
Salad dressing
Prepare a head of cauliflower for cooking according to the directions
given in Vegetables, Part 1. Cook in boiling salted water until
tender, but quite firm. Drain and cool. Arrange the flowerets on a salad
plate garnished with lettuce and serve with French dressing or any other
desired salad dressing.
53. CAULIFLOWER-AND-TOMATO SALAD.--A salad in which cauliflower and
tomatoes are combined is attractive in appearance if it is nicely made.
It also has the advantage of being simple to prepare. When cauliflower
is cooked for salad, care must be taken not to cook it so long as to
discolor it or cause it to fall to pieces.
CAULIFLOWER-AND-TOMATO SALAD
(Sufficient to Serve Six)
3 tomatoes
Lettuce
6 cauliflower flowerets
Dressing
Select firm, ripe, medium-sized tomatoes. Place them in boiling water
to scald them, and then dip them quickly into cold water and remove the
skins. Cut out the stem ends and slice each tomato half way between the
stem and blossom ends. Place each half tomato on a salad plate garnished
18 / 173
with a lettuce leaf, stick a stem of the cauliflower into the center,
and serve with boiled salad dressing or mayonnaise.
54. CELERY SALAD.--One means of using stalks of celery that are just a
little too coarse to serve nicely on the table is to combine them with
radishes and make a salad. The more tender celery, of course, makes a
better salad. If the radishes selected for the salad are of the red
variety and they are used without peeling, they add a touch of color
to the dish.
CELERY SALAD
(Sufficient to Serve Five)
1-1/2 c. diced celery
1/2 c. diced radishes
2 Tb. chopped onion
Salad dressing
Lettuce
Cut the celery into fine dice, and dice the radishes more finely than
the celery. Mix the two together, add the onion, and just before serving
mix with any desired salad dressing. Serve on salad plates garnished
with lettuce.
55. SLICED CUCUMBER-AND-ONION SALAD.--An attractive way in which to
serve sliced cucumbers and onions follows. A single large cucumber
should be selected for this salad, and Bermuda onions with a mild
flavor will be found to be best.
With a sharp knife, peel the skin from the cucumber in narrow strips
back to the stem end, but do not cut the strips loose from the end.
After the peeling has all been removed, place the cucumber on a board
and cut it into thin slices. Place on a small platter, as shown, arrange
slices of onion around the edge, and pour French dressing over the
whole. Dust with paprika and serve. A number of slices of cucumber and
one or two slices of onion should be served to each person.
56. CUCUMBER SALAD.--Besides serving plain slices of cucumber on a
lettuce leaf, as may be done at any time, cucumbers may be used as an
ingredient in the making of many salads. A rather attractive way in
which to use cucumbers is explained in the accompanying recipe.
CUCUMBER SALAD
(Sufficient to Serve Six)
3 medium-sized cucumbers
1 c. diced tomato
1/2 c. diced celery
Salad dressing
Lettuce
1 pimiento
Peel the cucumbers, cut them into halves, and with a small spoon scoop
out the cucumbers in chunks, so that a boat-shaped piece of cucumber
that is about 1/4 inch thick remains. Dice the pieces of cucumber which
have been scooped from the center, and place the cucumber shells in ice
water so as to make them crisp. Mix the diced tomato, celery, and
cucumber together, and just before serving drain them carefully so that
no liquid remains. Mix with salad dressing, wipe the cucumber shells
dry, fill them with the salad mixture, and place on salad plates
garnished with lettuce leaves. Cut the pimiento into thin strips, and
19 / 173
place three or four strips diagonally across the cucumber.
57. CUCUMBER-AND-TOMATO SALAD.--A salad made of cucumbers and tomatoes
is very attractive because of the contrasting colors of the vegetables,
and it is at the same time extremely palatable. When such a salad is to
be made, small, firm tomatoes and rather large cucumbers that do not
contain very large seeds should be selected. Peel the cucumbers and
tomatoes and cut them into slices of any desired thickness. Garnish
salad plates with lettuce, and on this place a ring of the slices,
alternating the tomatoes with the cucumbers. In the center, put a slice
of cucumber or tomato and serve with any desired salad dressing.
58. ONION SALAD.--To persons who are fond of the flavor of onions, the
salad given in the accompanying recipe is very agreeable, but it is a
wise plan not to serve onions or salads containing onions unless every
one who is served is certain to enjoy them. When a salad is made from
onions, a mild onion, such as the Bermuda or Spanish onion, should
be selected.
ONION SALAD
(Sufficient to Serve Six)
3 onions
French dressing
Parsley
Lettuce
Peel the onions and slice them into thin slices. Chop the parsley and
add it to 1 or 2 tablespoonfuls of French dressing. Use comparatively
coarse leaves of lettuce and shred them. Arrange the slices of onion on
a bed of the shredded lettuce, pour the French dressing with the parsley
over all, and serve.
59. PEAS-AND-CELERY SALAD.--Peas may be freshly cooked for
peas-and-celery salad, but canned peas will do just as well. Left-over
peas not prepared with cream sauce may also be utilized nicely in this
way, or if a portion of a can of peas is needed for the meal, the
remainder may be used for a smaller quantity of salad than here stated.
Boiled salad dressing will be found to be best for this combination of
vegetables.
PEAS-AND-CELERY SALAD
(Sufficient to Serve Four)
1 c. peas
Boiled salad dressing
1 c. diced celery
Lettuce
Drain canned peas as dry as possible and mix with the diced celery. Just
before serving, add the salad dressing and mix thoroughly. Serve on
salad plates garnished with lettuce.
60. TOMATO SALAD.--Fresh tomatoes make a delightful salad because of
their appetizing appearance and color. In fact, when they are placed on
a bed of green garnish, nothing can be more delightful. Tomatoes may be
served whole on a lettuce leaf or they may be sliced. Then, again, they
may be cut from the center into sections that are allowed to fall part
way open. In any of these forms, they may be servednwith French
dressing, mayonnaise, or any cooked salad dressing.
20 / 173
61. STUFFED-TOMATO SALAD.--An attractive salad in which vegetables of
almost any kind, fresh or canned, may be used to advantage is the
stuffed-tomato salad Medium-sized, well-ripened tomatoes are best to
select. The vegetables that may be used for the stuffing are celery,
radishes, onions, cucumbers, cooked asparagus, green peas, and string
beans. Any one or any desirable combination of these vegetables will
make a satisfactory filling.
STUFFED-TOMATO SALAD
(Sufficient to Serve Six)
6 medium-sized tomatoes
French dressing
1 1/2 c. diced vegetables
Mayonnaise dressing
Cut out the stem and blossom ends of the tomatoes and hollow out the
center so as to leave a shell. Dice the contents of the tomatoes and mix
with the other diced vegetables. Marinate the diced vegetables with
French dressing and put into the tomato shells, heaping each one as
shown. Place on lettuce leaves and serve with mayonnaise.
62. COMBINATION SALAD.--A combination salad may be made of almost any
combination of vegetables. The one given here contains only fresh
vegetables, but, if desired, others may be added or some of those
mentioned may be omitted. This will be found to be a very attractive way
in which to make a large salad to be served from a bowl or a deep plate.
COMBINATION SALAD
Lettuce
Radishes cut in rose shape
Sliced tomatoes
Celery
Sliced onions
Salad dressing
Sliced peppers
Garnish a bowl or a plate with lettuce, arrange on it slices of tomato,
Spanish or Bermuda onions, and peppers. Garnish these with radishes cut
into rose shape and stems of celery cut in any desired way. Be sure that
the vegetables, which should all be crisp and fresh, are thoroughly
cleaned and drained before being put on the plate. Add the salad
dressing in the preferred way. It may be poured over the vegetables in
the large dish, passed to each individual, or put on the salad plates by
the person who serves. French dressing is without doubt the most
suitable for combination salad, but mayonnaise or cooked salad dressing
may be served with it if desired.
63. POTATO SALAD NO. L.--Potato salad is usually considered to be an
economical salad. It may be made with left-over potatoes or potatoes
cooked especially for this purpose. If there are in supply a large
number of small potatoes, which are difficult to use in ordinary ways,
they may be cooked with the skins on and peeled to be used for salad
when they have cooled. A boiled salad dressing is perhaps the most
desirable for such a salad.
POTATO SALAD No. 1
(Sufficient to Serve Four)
21 / 173
2 c. diced potatoes
Salt
1 medium-sized onion
Boiled salad dressing
1/2 tsp. celery seed
Lettuce
1 Tb. parsley, chopped
1 hard-cooked egg
Dice the potatoes into 1/2-inch dice, chop the onion fine, and mix the
two. Add the celery seed and parsley and season the whole with salt.
Just before serving, mix well with boiled dressing. Garnish a salad bowl
or salad plates with lettuce, place the salad on the lettuce, and then
garnish with slices of hard-cooked egg.
64. POTATO SALAD NO. 2.--The salad given in the accompanying recipe is
perhaps more of a combination of vegetables than it is a potato salad.
However, if there is in supply a small amount of celery, or perhaps a
cucumber, or both, this is an excellent way in which to make use of
them. In addition to the ingredients given in the recipe, others may be
added to this salad, such as a few diced radishes, a diced green pepper
or two, or a pimiento.
POTATO SALAD No. 2
(Sufficient to Serve Six)
1 1/2 c. diced potatoes
Salt
1/2 c. diced cucumber
Boiled salad dressing
1/2 c. diced celery
Lettuce
1 medium-sized onion
Prepare the vegetables in the usual way, dicing them carefully, and just
before serving mix them together, season well with salt, and add the
salad dressing. Boiled dressing is preferable. Place in a salad bowl or
on salad plates garnished with lettuce.
65. OLD-FASHIONED POTATO SALAD.--The potato salad given in this recipe
is agreeable to persons who like the flavor of smoked meat. It is an
excellent salad to serve for a lunch or a supper with cold ham,
frankfurters, or any cold sliced meat.
OLD-FASHIONED POTATO SALAD
(Sufficient to Serve Four)
2 c. sliced boiled potatoes
1/4 c. water
2 thin slices bacon
Salt
1 Tb. flour
Pepper
1/2 c. vinegar
2 Tb. parsley, chopped
Slice cold boiled potatoes into medium thick slices. Cut the strips of
bacon into small cubes and fry until crisp in a frying pan. Stir the
flour into the hot fat, and to this add the vinegar and water. Season
this dressing well with salt and pepper and pour it hot over the
potatoes, mixing carefully so as not to break the slices. Add the
22 / 173
chopped parsley last. Serve warm if desired, or allow it to cool
before serving.
66. TOMATO-AND-STRING BEAN SALAD.--Besides being appetizing in flavor
and appearance, tomato-and-string-bean salad, has the advantage over
some salads in that it can be made of either fresh or canned
vegetables. For the salad here shown, tomatoes and beans canned by the
cold-pack method were used. If it is desired to duplicate this salad,
place a canned tomato or a peeled fresh tomato in the center of a plate
garnished with lettuce and around it place several piles of three or
four canned or freshly cooked beans. Serve with French dressing or any
other desired salad dressing.
67. STRING-BEAN SALAD.--Either string or wax beans may be used for
string-bean salad, and they may be cooked freshly for the purpose or be
home canned or commercially canned beans. To make this salad, place a
neat pile of beans on a lettuce leaf resting on a plate and moisten
with a few drops of vinegar or lemon juice. Serve with mayonnaise or
cooked salad dressing. If desired, the beans may be cut into inch
lengths and mixed with the dressing, but this does not make so
attractive a salad.
68. GREEN-VEGETABLE SALAD.--There are a number of green vegetables that
are much used for salad either alone or with other vegetables. All of
them are used in practically the same way, but a point that should not
be overlooked if an appetizing salad is desired is that they should
always be fresh and crisp when served. Any salad dressing that is
preferred may be served with them. Chief among these green vegetables
come lettuce, including the ordinary leaf lettuce, head lettuce, and
romaine lettuce, which is not so common as the other varieties. Several
kinds of endive as well as watercress may also be used for salad.
COMBINATION FRUIT-AND-VEGETABLE SALADS
69. Sometimes it is desired to make a salad that contains both fruits
and vegetables. Various fruits can be used for this purpose, but celery,
as has been stated, is about the only vegetable that combines well with
fruit, unless, of course, the garnish, which is nearly always a
vegetable, is considered a part of the salad. Recipes for several very
appetizing salads containing both vegetables and fruits follow.
70. APPLE-AND-CELERY SALAD.--If an excellent winter salad is desired,
apple-and-celery salad should be selected, for both celery and apples
are best during the winter months. As they are very similar in color,
they are not especially appetizing in appearance when combined for a
salad, but they make a very popular combination with most persons.
APPLE-AND-CELERY SALAD
(Sufficient to Serve Four)
1 c. diced apples
Boiled salad dressing
1 c. diced celery
Lettuce
Prepare the apples and celery as short a time before serving as
possible, but if it is necessary that the apples stand for any length of
time, sprinkle them with a little lemon juice and water to keep them
from turning brown. Just before serving, mix them with the salad
dressing. Place on salad plates garnished with lettuce and serve.
23 / 173
71. WALDORF SALAD.--If to the apple-and-celery salad just explained 1/2
cupful of chopped English walnut meats is added, what is known as
Waldorf salad will result. The nuts, which should be added to the
mixture just before placing it on the table, may be mixed with the other
ingredients or they may be placed on top. Nuts that are to be used for
such a purpose should not be run through a grinder, but should be cut
with a knife or chopped with a chopping knife and bowl.
72. GRAPEFRUIT-AND-CELERY SALAD.--Celery is sometimes used with
grapefruit to make a salad. This combination is most often served with
French dressing, but any other desirable dressing may be used as well.
Prepare the grapefruit in the same way as oranges are prepared for
salad, and cut each section into three or four pieces. Add to this an
equal amount of diced celery and serve on a lettuce leaf with any
desired dressing.
FRUIT SALADS
73. Salads made of fruit are undoubtedly the most delicious that can be
prepared. In addition to being delightful in both appearance and flavor,
they afford another means of introducing fruit into the diet. As fruit
is decidedly beneficial for all persons with a normal digestion, every
opportunity to include it in the diet should be grasped.
Some fruit salads are comparatively bland in flavor while others are
much more acid, but the mild ones are neither so appetizing nor so
beneficial as those which are somewhat tart. Advantage should be taken
of the various kinds of fresh fruits during the seasons when they can be
obtained, for usually very appetizing salads can be made of them.
However, the family need not be deprived of fruit salads during the
winter when fresh fruits cannot be secured, for delicious salads can be
made from canned and dried fruits, as well as from bananas and citrus
fruits, which are usually found in all markets.
74. FRUIT-SALAD DRESSING.--Various dressings may be served with fruit
salad, and usually the one selected depends on the preference of those
to whom it is served. However, an excellent dressing for salad of this
kind and one that most persons find delicious is made from fruit juices
thickened by means of eggs. Whenever a recipe in this Section calls for
a fruit-salad dressing, this is the one that is intended.
FRUIT-SALAD DRESSING
1/2 c. pineapple, peach, or pear juice
1/2 c. orange juice
1/4 c. lemon juice
1/4 c. sugar
2 eggs
Mix the fruit juices, add the sugar, beat the eggs slightly, and add
them. Put the whole into a double boiler and cook until the mixture
begins to thicken. Remove from the fire and beat for a few seconds with
a rotary egg beater. Cool and serve.
75. COMBINATION FRUIT SALAD.--The combination of fruits given in the
accompanying recipe makes a very good salad, but it need not be adhered
to strictly. If one or more of the fruits is not in supply, it may be
omitted and some other used. In case canned pineapple is used for the
salad, the juice from the fruit may be utilized in making a
24 / 173
fruit-salad dressing.
COMBINATION FRUIT SALAD
(Sufficient to Serve Six)
1 grapefruit
2 oranges
1 banana
2 apples
2 slices pineapple
Salad dressing
Lettuce
Prepare the grapefruit and oranges according to the directions
previously given. Slice the banana crosswise into 1/4-inch slices and
cut each slice into four sections. Dice the apples and cut the pineapple
in narrow wedge-shaped pieces. Mix the fruit just before serving. Add
the salad dressing, which may be fruit-salad dressing, French dressing,
or some other desirable salad dressing, by mixing it with the fruit or
merely pouring it over the top. Serve on salad plates garnished with
lettuce leaves. Place a maraschino cherry on top.
76. SUMMER COMBINATION SALAD.--Any agreeable combination of fruits which
may be obtained during the same season will be suitable for summer
combination salad. The combination given in the accompanying recipe
includes strawberries, pineapple, and cherries. However, pineapple and
cherries may be used alone, or strawberries and pineapple may be used
without the cherries, or red raspberries may be used to garnish such
a salad.
SUMMER COMBINATION SALAD
(Sufficient to Serve Six)
3/4 c. strawberries, cut into halves
3/4 c. pineapple, cut into dice
3/4 c. sweet cherries, seeded
Lettuce
Fruit-salad dressing
Prepare the fruits just before serving. Put them together, place on
salad plates garnished with lettuce, and serve with the
fruit-salad dressing.
77. FILBERT-AND-CHERRY SALAD.--If something different in the way of
salad is desired, cherries that have been seeded and then filled with
filberts will prove a delightful change. With this salad, any salad
dressing may be served, but fruit-salad dressing makes it especially
delicious.
78. DATE-AND-ENGLISH-WALNUT SALAD.--Persons who are fond of dates will
find a salad made of dates and walnuts very palatable. In addition, such
a salad is high in food value. Select firm whole dates, wash, and dry
between clean towels. Cut a slit in the side of each date and remove the
seed. Place half an English walnut meat inside and press the date
together. Garnish salad plates with lettuce and serve five or six of the
dates in a star shape for each serving. In the center, pour a spoonful
or two of cream salad dressing, boiled salad dressing, or any other
dressing that may be desired.
79. APPLE-DATE-AND-ORANGE SALAD.--The combination of fruits required by
the accompanying recipe is an easy one to procure in the winter time.
25 / 173
Apple-and-date salad is a combination much liked, but unless it is
served with a rather sour dressing, it is found to be too bland and
sweet for most persons. The addition of the orange gives just the acid
touch that is necessary to relieve this monotonous sweetness.
APPLE-DATE-AND-ORANGE SALAD
(Sufficient to Serve Six)
1 c. diced apples Lettuce
3/4 c. dates, seeded Salad dressing
2 oranges
Lettuce
Salad Dressing
Peel the apples and dice them into fine pieces. Wash the dates, remove
the seeds, and cut each date into six or eight pieces. Prepare the
oranges as directed for preparing oranges for salad, and cut each
section into two or three pieces. Just before serving, mix the fruits
carefully so as not to make the salad look mushy, pile in a neat heap on
garnished salad plates, and serve with any desired dressing.
80. CALIFORNIA SALAD.--During the months in which California grapes can
be found in the market, a very delicious salad can be made by combining
them with grapefruit and oranges. Either Malaga or Tokay grapes may
be used.
CALIFORNIA SALAD
(Sufficient to Serve Six)
1-1/2 c. grapes
2 oranges Salad
1 grapefruit
Lettuce
Salad Dressing
Prepare the grapes by washing them in cold water, cutting them into
halves, and removing the seeds. Remove the sections from the oranges and
grapefruit in the way previously directed, and cut each section into
three or four pieces. Mix the fruits and drain carefully so that they
contain no juice or liquid. Pile in a heap on salad plates garnished
with lettuce and serve with any desired dressing.
81. BANANA-AND-PEANUT SALAD.--A very good fruit-and-nut combination for
a salad consists of bananas and ground peanuts. The bananas, after being
cut in half lengthwise, are rolled in the peanuts, placed on a lettuce
leaf, and served with dressing. If it is desired to improve the flavor,
the bananas may be dipped into the salad dressing before being rolled in
the peanuts.
Peel the required number of bananas, scrape the pithy material from
their surface, and cut in half lengthwise. Grind the peanuts rather fine
and roll each half of banana in them. Place on a garnished salad plate
and serve with boiled dressing.
82. FRUIT IN CANTALOUPE SHELLS.--During cantaloupe season, a delightful
fruit salad can be made by combining several different kinds of fruit
with the meat of cantaloupe and serving the mixture in the cantaloupe
shells. Such a salad is an excellent one to serve when dainty
refreshments are desired or when something unusual is wanted for a
nice luncheon.
26 / 173
Cut cantaloupes in half crosswise, and, using the French cutter, cut
some of the meat into round balls. Dice the remainder and mix with any
combination of fruit desired. Place this in the cantaloupe shells after
cutting points in the top edge. Garnish with the balls cut from the
cantaloupe and serve with any desired dressing.
83. PINEAPPLE-AND-NUT SALAD.--Because of its refreshing flavor,
pineapple makes a delicious salad. It may be combined with various
foods, but is very good when merely nuts and salad dressing are used, as
in the accompanying recipe.
Place slices of canned pineapple on salad plates garnished with lettuce
leaves. Mix whipped cream with salad dressing until the dressing becomes
stiff, and place a spoonful or two of this in the center of each slice
of pineapple. Sprinkle generously with chopped nuts, English walnuts or
pecans being preferable.
HIGH-PROTEIN SALADS
84. Salads that are made with cheese, eggs, fish, or meat may be classed
as HIGH-PROTEIN SALADS, for, as has already been learned, these foods
are characterized by the protein they contain. Of course, those made
almost entirely of meat or fish are higher in this food substance than
the others. However, the salads that contain a combination of cheese and
fruit are comparatively high in protein, and at the same time they
supply to the diet what is desirable in the way of a fruit salad.
85. POINSETTIA SALAD--Cream cheese, such as Neufchatel or Philadelphia
cream cheese, combines very well with some fruits and vegetables. It is
used with pineapple and cherries in the preparation of poinsettia salad,
As can be imagined, this makes a pretty decoration for a Christmas
table or a salad to be served around holiday time.
POINSETTIA SALAD
(Sufficient to Serve Six)
1 pkg. cream cheese
Lettuce
2 Tb. cream
4 maraschino cherries
1/4 tsp. salt
Salad dressing
6 rounds pineapple
Mix the cream cheese with the cream and salt, and form this into small
round balls with the fingers. Place the rounds of pineapple on salad
plates garnished with lettuce, and put the cheese ball in the center of
the pineapple. Cut the maraschino cherries in half, and then cut each
half into narrow strips that resemble petals of a flower. Place five or
six of these over the top of the cream cheese with the points meeting in
the center, as shown in the illustration. Serve with any desired
dressing, but instead of adding the dressing to the salad put it in a
mayonnaise bowl and allow each person at the table to add it.
SALADS AND SANDWICHES
86. PEACH-AND-CREAM-CHEESE SALAD--An excellent way of using canned
peaches is to combine them with cream cheese for a salad. If a smaller
salad is desired, half a peach may be used and the cheese placed on top
27 / 173
of it. Firm yellow peaches are the best ones to use for this dish.
PEACH-AND-CREAM-CHEESE SALAD
(Sufficient to Serve Four)
Lettuce
Salad dressing
8 halves of pecans or walnuts
2 Tb. cream
1/4 tsp. salt
1 pkg. Cream cheese
8 halves canned peaches
Mix the cream and salt with the cheese and shape into balls. Place a
ball between two peach halves, and press them together tightly. Place on
garnished salad plates, pour salad dressing over the top, and garnish
with two halves of the nuts. If desired, the nuts may be chopped and
sprinkled over the top.
87. PEAR-AND-CHEESE SALAD--If other fruits are not in supply for use in
salad and pears can be obtained, they may be utilized with cream cheese
in a pleasing way.
PEAR-AND-CHEESE SALAD
(Sufficient to Serve Four)
2 Tb. cream
Lettuce
1/4 tsp. salt
4 halves English walnuts
1 pkg. cream cheese
Salad dressing
8 halves canned pears
Mix the cream and salt with the cheese and shape into balls. Place
one-half of a pear with the hollow side up on a salad plate garnished
with a lettuce leaf and the other half with the hollow side down beside
it. Put a ball of the cheese in the hollow of the upturned half and
press half an English walnut on top of that. Add the dressing and serve.
French dressing is recommended for this salad, but some other salad
dressing will answer.
88. Green-Pepper-and-Cheese Salad.- To make this kind of salad, select
firm green peppers, one being sufficient if a large one can be
obtained. Season cream cheese well with paprika and a little additional
salt if necessary. Cut the top from the pepper, clean out the inside,
and pack tight with the cheese. Cut the filled pepper into thin slices,
place two or three of these slices on a salad plate garnished with
lettuce leaves, and serve with French dressing.
89. DAISY SALAD.--If an effective, somewhat ornamental salad is desired,
daisy salad will prove satisfactory. As will be observed, this salad
resembles a daisy. To make it, cut celery into strips about 2 inches
long and trim one end of each round. These strips will serve to
represent the daisy petals. Place them on salad plates garnished with
lettuce, laying them so that they radiate from the center and their
round ends are toward the outside of the plate. Then, for the center of
the daisy effect, cut the yolks of hard-cooked eggs into halves and
place one half, with the rounded side up, on the ends of the celery.
Serve with French dressing.
28 / 173
90. HUMPTY DUMPTY SALAD.--This is an attractive-appearing and extremely
appetizing salad known as Humpty Dumpty salad. It consists of tomatoes
and hard-cooked eggs garnished with pieces of stuffed olives, the
manner in which the egg is placed in each portion accounting for its
name.
For this salad, select rather small, firm, ripe tomatoes. Peel them in
the usual way, and when cutting out the stem remove a sufficient portion
of the tomato to accommodate the end of an egg. Place each tomato with
this part uppermost on a salad plate garnished with lettuce. Cut the
hard-cooked eggs into halves, crosswise, remove the yolk and mash and
season it with salt, pepper, and a little vinegar. Replace the yolk in
the white and force this into the depression in the tomato. Place a
stuffed olive in the egg yolk and serve with French or other desired
salad dressing.
91. WATER-LILY SALAD.--A means of using eggs in salad without the
addition of other foods is found in water-lily salad. If eggs are to be
served for a luncheon or some other light meal, this method may add a
little variety to the usual ways of serving them.
Hard-cook one egg for each person to be served, remove the shells, and
cut the eggs into halves, lengthwise. Remove the yolks, mash them, and
season with salt, pepper, and vinegar. Cut the halves of egg whites into
three or four pointed pieces, cutting from end to end of the half. Place
these in a star shape on salad plates garnished with lettuce. Form the
seasoned egg yolk into a ball and place it in the center over the ends
of the egg whites. Serve with any desired salad dressing.
92. EASTER SALAD.--Cream cheese makes an attractive salad when formed
into egg-shaped balls and served in a nest of shredded lettuce. To
prepare this salad, which is known as Easter salad, shred lettuce finely
and place it in the shape of a nest on salad plates. Make tiny
egg-shaped balls of cream cheese moistened with sufficient cream to
handle. Place three or four of these in the inside of the lettuce. Dust
with paprika and serve with any desired dressing.
93. SALMON SALAD.--Persons who are fond of salmon will find salmon salad
a very agreeable dish. In addition to affording a means of varying the
diet, this salad makes a comparatively cheap high-protein dish that is
suitable for either supper or luncheon.
SALMON SALAD
(Sufficient to Serve Six)
2 c. salmon
1 c. diced celery
1/4 c. diced Spanish onion
3 or 4 sweet pickles, chopped fine
French dressing
Salad dressing
Lettuce
Look the salmon over carefully, removing any skin and bones. Break into
medium-sized pieces and mix carefully with the celery, onion, and
chopped pickles. Marinate this with the French dressing, taking care not
to break up the salmon. Drain and serve with any desired salad dressing
on salad plates garnished with lettuce.
94. TUNA-FISH SALAD.--A salad that is both attractive and appetizing can
29 / 173
be made by using tuna fish as a foundation. This fish, which is
grayish-white in color, can be obtained in cans like salmon. As it is
not high in price, it gives the housewife another opportunity to provide
her family with an inexpensive protein dish.
TUNA-FISH SALAD
(Sufficient to Serve Six)
1 c. tuna fish
1/2 c. diced celery
1 c. diced cucumber
Salt and pepper
Vinegar
Lettuce
Mayonnaise
Open a can of tuna fish, measure 1 cupful, and place in a bowl. Dice the
celery and cucumber, mix with the fish, and sprinkle with salt and
pepper. Dilute some vinegar with water, using half as much water as
vinegar, and sprinkle enough of this over the mixture to flavor it
slightly. Allow the mixture to stand for about 1/2 hour in a
refrigerator or some other cold place and just before serving pour off
this liquid. Heap the salad on lettuce leaves, pour a spoonful of
mayonnaise over each portion, and serve.
95. LOBSTER OR CRAB SALAD.--Lobster salad and crab salad are made in
practically the same way, so that a recipe for one may be used for the
other. The meat may be either fresh or canned, but, of course, fresh
lobster or crab meat is more desirable if it can be obtained.
LOBSTER OR CRAB SALAD
(Sufficient to Serve Six)
2 c. lobster or crab meat
1 c. diced celery
French dressing
Lettuce
Mayonnaise
1 hard-cooked egg
Chill lobster or crab meat and add the diced celery. Marinate with
French dressing, and allow this mixture to stand for 1/2 hour or so
before serving. Keep as cold as possible. Drain off the French dressing
and heap the salad mixture on garnished salad plates or in a salad bowl
garnished with lettuce. Pour mayonnaise dressing over the top, garnish
with slices of hard-cooked egg, and serve.
96. SHRIMP SALAD.--Shrimps may be used in an attractive salad. Persons
who care for sea food find this a most appetizing dish. Like lobster
and crab, shrimp may be purchased in cans, and so it is possible to
have this salad at any season.
First marinate the shrimps with French dressing and then heap them on a
plate garnished with lettuce leaves. Add thin slices of hard-cooked egg
whites, and place a tender heart of celery in the center of the plate.
If desired, some thin slices of celery may be marinated with the shrimp.
Serve with mayonnaise dressing.
97. CHICKEN SALAD.--A favored means of using left-over chicken is to
30 / 173
make chicken salad of it. It is well, however, if the chicken can be
prepared especially for the salad and the nicer pieces of meat used.
This is usually done when chicken salad is to be served at a party or
special dinner. If the chicken is scarce, veal or pork may be
substituted for one-third or one-fourth of the meat.
CHICKEN SALAD
(Sufficient to Serve Six)
2 c. chicken
1 c. diced celery
1 green pepper
French dressing
Lettuce
Mayonnaise
1 pimiento
Cut the meat from the bones of a chicken and dice it. Dice the celery,
clean the green pepper, and cut it into small pieces. Mix the pepper and
the celery with the chicken. Marinate with French dressing, chill, and
allow to stand for about 1/2 hour. Drain the dressing from the salad
mixture, serve in a garnished salad bowl or on garnished salad plates,
pour mayonnaise over the top, and garnish with strips of pimiento.
98. STUFFED CELERY.--An appetizing relish may be prepared by stuffing
celery. Stuffed celery is not exactly a salad, but it may be used to
take the place of a salad in a meal. It is often served with soup as an
appetizer, but since it is high in food value it deserves a place of
greater prominence in the meal. Any desirable cheese may be used to
make the stuffing. Roquefort cheese is probably the most popular one,
but many persons do not care for it. Cream cheese, ordinary American
cheese, or even cottage cheese finely mashed may be used for this
purpose.
Put into a bowl the quantity of cheese needed to fill the number of
stalks of celery desired, mash it finely with a fork, and mix it with
cream or salad dressing until it is of a thick, creamy consistency.
Season highly with a dash of red pepper and salt and, if desired, mix
with very finely chopped nuts. Fill the hollows of the stems of celery
with the mixture, sprinkle with paprika, and serve on a plate garnished
with lettuce.
* * * * *
SANDWICHES
NATURE OF SANDWICHES
99. When salads are mentioned, Sandwiches naturally come to the mind,
for while they have many other uses, they are often served as an
accompaniment to a salad. Sandwiches are generally thought of as two
thin slices of bread put together with a filling, such as meat, cheese,
fruit, etc. However, there are as many varieties of sandwiches as of
salads and they serve a large number of purposes. For instance, they may
be merely two pieces of buttered bread put together or they may be
elaborate both as to shape and contents. In reality, many different
things are considered as sandwiches. Sometimes one piece of bread spread
with a filling and usually decorated in some way is served with
afternoon tea or a very light luncheon. Then, again, sandwiches often
consist of three layers of bread instead of two, and for other kinds the
31 / 173
bread is toasted instead of being used plain.
As in the case of salads, the housewife must determine from their
composition, the place that sandwiches should take in the meal, for
their food value depends on what is used with the bread. A sandwich that
is high in food value may be used as the main dish in a light meal,
while one that is comparatively low in this respect generally
accompanies another dish, as, for instance, a salad, or is used to take
the place of plain bread.
GENERAL PRINCIPLES OF SANDWICH MAKING
100. BREAD FOR SANDWICHES.--Although sandwiches vary greatly in both
form and contents, bread or something that may be substituted for it
always forms the foundation of this class of food. White bread is much
employed for this purpose, but rye, graham, brown, or whole-wheat bread,
or in fact any other desirable kind, may be used, depending on the
nature of the sandwich or the kind preferred. Several matters concerning
the bread that is used, however, should receive attention if successful
sandwiches are to be the result.
101. In the first place, the bread used should be at least 24 hours old,
as difficulty will be experienced in cutting bread that is any fresher.
Another requirement is that the bread should be firm and of a
comparatively fine texture. The shape of the loaf must also be taken
into consideration. As is easily understood, there will be a
considerable waste of bread if a round sandwich is made from a square
loaf or a square sandwich is cut from a round loaf. When round
sandwiches are desired, it is advisable to bake the bread in round
loaves, unless some good use can be made of the bread that is trimmed
off in cutting the sandwiches.
102. For sandwich making, bakers often sell special sandwich bread. Some
persons prefer sandwiches made of such bread, but, as a rule, it will be
found easier to use the ordinary bread baked by the baker or bread that
is baked in the home for this purpose. When bread is being made for
sandwiches, a good plan is to give the dough a little additional
kneading and, toward the end of the kneading, to work in a small amount
of flour, perhaps a little extra sugar, and, if desired, an egg. Then,
if it is not allowed to rise as much as usual, it will make a bread that
is finer in texture and easier to handle.
103. UTENSILS FOR SANDWICH MAKING.--Very few utensils are required for
the making of sandwiches, but those which are used must be of the right
kind if well-made sandwiches are desired. To cut the bread, a large
sharp knife must be used, for, generally, the bread is required to be
cut thin and this cannot be done successfully unless the knife is
sufficiently sharp. In addition, a case knife or a small spatula is
needed for the spreading of the bread. If sandwiches in any quantity are
to be spread with a filling besides butter, two case knives or a case
knife and a spatula should be provided.
104. MAKING SANDWICHES.--The point that should be remembered about
sandwiches is that they should be as dainty as possible. Therefore, the
bread should usually be cut thin and the crust should be removed. If a
large number of sandwiches are to be made, it is often a good idea to
remove the crust from the loaf before slicing the bread. More
frequently, however, the cutting is done first. Then after the bread is
spread, the crust is removed from a pile of slices at a time. A little
difficulty will be experienced in making sandwiches unless care is
32 / 173
taken in matching the slices. After being cut, they should be laid out
in pairs with corresponding sides together, so that when they are
spread two pieces that do not fit will not have to be put together.
The plan of spreading the end of the loaf and then slicing off the piece
that is spread is sometimes advocated, but it is not recommended, for it
has no special advantage and then, too, the bread is difficult to handle
after it has been spread.
105. No matter what kind of filling is to be used for sandwiches, the
slices are usually buttered before the filling is applied. To make the
butter soft enough to spread easily, it should be creamed with a spoon,
but it should never be melted. With the bread sliced and the butter
creamed, one of a pair of slices should be spread with butter, and the
other with filling, and then the two slices should be put together.
After a number of sandwiches have been made, they should be placed on
top of one another and the crusts should be cut from a small pile at
one time.
Sometimes, if sandwiches are being made in quantity, the butter is
worked into the filling instead of being spread on the bread. As this
plan saves time and does not detract from the food value of the
sandwich, it may be followed whenever it seems advisable.
106. Variety can be obtained from time to time in the shapes of
sandwiches by cutting the bread in different ways. For instance, one
time it may be cut into strips lengthwise, another time into halves
crosswise, and again, diagonally, so as to form triangular pieces. To
vary the sandwich filling, a lettuce leaf may be placed on the buttered
slice of the bread and the slice containing the filling put on top of
this. Lettuce used in this way makes a delightful addition to cheese,
meat, egg, or vegetable sandwiches.
107. It is often necessary to make sandwiches some time before they are
to be served. In such an event, they should be kept moistened so that
they will be fresh when they are served. To accomplish this, they may be
wrapped first in oiled paper and then in a damp towel, or if oiled
paper is not in supply, the towel alone will answer the purpose,
provided it is not made too damp and a dry towel is wrapped on
the outside.
* * * * *
PREPARATION OF SANDWICHES
BREAD-AND-BUTTER SANDWICHES
108. Often it is desired to serve bread and butter with a certain dish
and yet something more is wanted than just two pieces of bread spread
with butter and put together. While bread-and-butter sandwiches are
probably the simplest kind that can be made, variety can be obtained in
them if the housewife will exercise a little ingenuity. Fig. 25 shows
what can be done in the way of bread-and-butter sandwiches with very
little effort, for the two plates on the left contain sandwiches made
merely of bread and butter.
109. ROUND SANDWICHES.--Round sandwiches can be made of brown bread or
of white bread, or both varieties may be served in the event that some
one does not care for brown bread. To make these, cut slices of bread
33 / 173
from a loaf and, by means of a round cutter, cut them round in shape.
Out of the top slice of each sandwich, cut a round hole with a small
round cutter or a thimble. After spreading both slices with butter and
placing them together, cut a thick slice from a stuffed olive and
insert this in the hole in the top slice.
110. RIBBON SANDWICHES.-- To make these, cut white bread and graham
bread in very thin slices, butter them, and then alternate a slice of
white with a slice of graham until there are three or four layers.
Place the pile under a weight until the butter becomes hard and
then cut down in thin slices. Attractive sandwiches will be the result.
111. CHECKERBOARD SANDWICHES.--Another way of serving bread and butter
is in the form of checkerboard sandwiches. These are no more difficult
to make than the ribbon sandwiches, but the slices of the bread must be
cut evenly and all must be of the same thickness. In addition, the bread
should be firm and close-grained and the butter should be put on thickly
enough to make the slices of bread stick together. Cut three slices each
of graham bread and white bread 1/2 inch in thickness. Spread one side
of each slice thickly with butter. Place a slice of graham between two
slices of white bread and a slice of white between two slices of graham.
Trim these piles evenly and cut them into 1/2-inch slices. Butter these
slices and put them together so that brown bread will alternate with
white and white with brown. Place the slices under a weight in a cool
place until the butter becomes perfectly hard. Then cut them into thin
slices for serving and they will be found to resemble a checkerboard.
VEGETABLE SANDWICHES
112. Certain vegetables may be used with bread and butter to make very
appetizing sandwiches. The vegetables most often used for this purpose
are lettuce, tomatoes, cucumbers, celery, and onions. Generally, when
vegetables are to be used for sandwich filling, the sandwiches should be
made immediately before they are to be served, as they are apt to become
moist if they are allowed to stand very long. An exception to this is
celery sandwiches, which are made in the form of rolls and which must
stand piled close together for some time in order for the butter to
become hard enough to stick them together.
113. LETTUCE SANDWICHES.--Cut white bread into slices about 1/4 inch
thick and spread these thinly with butter. Place a leaf or two of tender
lettuce between each two slices and spread with thick salad dressing.
Put the slices of bread together, trim off the edges of the lettuce and
the crusts if desired, and serve.
114. TOMATO SANDWICHES.--Slice bread about 1/4 inch thick and spread the
slices with butter. Peel firm red tomatoes and cut them into thin
slices. Cover one slice of bread with a slice of tomato, spread this
with thick salad dressing, and, if desired, place a lettuce leaf over
this. Cover with a second slice of bread, trim the edges, and serve.
115. CUCUMBER SANDWICHES.--Peel and slice into thin slices a
medium-sized cucumber that does not contain large seeds. Place the
slices in very cold water to make them crisp. Slice bread about 1/4 inch
thick and spread the slices with butter. Place thin slices of cucumber
on one piece, spread with thick salad dressing, and put a lettuce leaf
on top of this, if desired. Cover with the second slice of bread, trim
the edges, and serve.
34 / 173
116. ROLLED CELERY SANDWICHES.--Cut 1/4-inch slices from a comparatively
fresh loaf of bread. Trim the crusts and spread with butter. Cut the
stems of tender celery into pieces that are as long as the bread is
wide. Place the celery on one edge of the bread, fill the center of the
stem with salad dressing, and roll the celery into the bread like a
jelly roll. Place a moist napkin in the bottom of a bread pan and stack
the rolls in rows, with the loose edge down, so that they will stay
rolled. When all have been placed in the pan, fold the edges of the
napkin across the top and allow them to stand for a few hours before
serving. This cannot be done with bread that is dry. If the sandwiches
are to be served at once, the edges will have to be tied or fastened
with toothpicks.
In case it is desired not to use celery in rolled sandwiches, a filling
of cream cheese or jam may be added after the bread is buttered and each
piece then rolled in the manner explained. When served in a decorated
sandwich basket, these sandwiches give a very dainty touch to a
luncheon or a tea.
117. ONION-AND-PEPPER SANDWICHES.--Cut bread into slices about 1/4 inch
thick and spread these with butter. Slice Spanish or Bermuda onions into
thin slices and cut a green pepper into thin rings. Place a slice of the
onion on one piece of buttered bread and on top of this put two or three
rings of green pepper. If desired, spread with salad dressing, or merely
season the onion with salt and pepper. Place the second slice of bread
on top, trim the edges, and serve.
FRUIT SANDWICHES
118. Sandwiches that have fruit for their filling appeal to many
persons. For the most part, dried fruits are used for this purpose and
they usually require cooking. Another type of fruit sandwich is that
which has jelly or marmalade for its filling. As fruit sandwiches are
sweet and not very hearty, they are much served for afternoon tea or to
provide variety when another kind of sandwich is being served.
119. DATE SANDWICHES.--To any one who desires a sweet sandwich, the date
sandwich in the accompanying recipe will be found to be very agreeable.
Not all sandwich fillings seem to be satisfactory with other bread than
white, but the filling here given can be utilized with white, graham, or
whole-wheat bread.
DATE FILLING
3/4 c. dates
1/4 c. nut meats
1/2 lemon
Wash the dates and remove the seeds. Steam them over hot water or in a
double boiler until they are soft, and then mash them thoroughly.
Squeeze the juice from the lemon, grate the yellow part of the rind and
mix with the juice, and add both to the steamed dates. Then add the nut
meats chopped very fine.
To make the sandwiches, cut thin slices of bread and spread one slice
with butter and the corresponding slice with the date filling. Place the
two together, trim the crusts if desired, and serve.
120. FRUIT SANDWICHES.--The three fruits mentioned in the accompanying
recipe may be used in equal proportions as here given, only two of them
35 / 173
may be utilized, or the proportions may be changed to suit the supply
on hand. This sandwich may be made with white bread, brown bread, graham
bread, or whole-wheat bread.
FRUIT FILLING
1/2 c. dates
1/2 c. raisins
1/2 c. figs
1 orange
Wash the dates, figs, and raisins, and remove the stones from the dates.
Steam all together until they are soft, mash thoroughly, and add the
juice and the grated rind of the orange.
Cut thin slices of bread, spread one slice with butter, and spread the
opposite slice with this filling. Place the two together, trim the edges
if desired, and serve.
121. APRICOT SANDWICHES.--To people who are fond of apricots, sandwiches
containing apricot filling are very delicious. If jelly or marmalade is
plentiful, it may be used in place of the apricots to make the sandwich.
APRICOT FILLING
1/2 c. dried apricots
1/4 tsp. cinnamon
1/2 c. sugar
1 Tb. lemon juice
Wash and soak the apricots, and when they are thoroughly softened cook
them until tender in just enough water to keep them from burning. Put
them through a sieve or a colander and add the sugar, cinnamon, and
lemon juice to the pulp. Place over the fire and cook until the mixture
becomes thick, stirring constantly to keep it from scorching. Set
aside to cool.
Cut bread into thin slices, butter one slice, and spread the other of
each pair of slices with the apricot filling. Put each two slices
together and trim the edges if desired. Serve.
122. JELLY AND MARMALADE SANDWICHES.--Jelly and marmalade always make
acceptable filling for sandwiches, and as these foods are usually in
supply sandwiches containing them require less trouble to prepare than
do most sandwiches. Then, too, if two kinds of sandwiches are to be
served for a tea or a little lunch, sandwiches of this kind are very
nice for the second one. They are made in the usual way, but if the
jelly or marmalade is very thin, it is an excellent plan to spread each
slice of bread used for the sandwich thinly with butter so that the
filling will not soak into the bread.
Slices of Boston brown bread steamed in small round cans, such as
baking-powder cans, and a filling of jelly or marmalade make dainty
little sandwiches for afternoon tea.
HIGH-PROTEIN SANDWICHES
123. When sandwiches of a substantial nature are desired, those in which
high-protein foods are used as fillings will be found very acceptable.
Here considerable variety may be had, for there are a number of these
36 / 173
foods that make excellent fillings. Some sandwiches of this kind are
suitable for serving with salads while others, such as those containing
meat or chicken, are very satisfactory for picnics or light lunches.
124. JELLY-AND-CREAM-CHEESE SANDWICHES.--A sandwich that is very dainty
as well as unusually good is made by using both jelly and cream cheese
for filling. Sandwiches of this kind are shown on the plate to the right
in Fig. 25. If a red jelly, such as currant jelly, is used, the
appearance of the sandwich will be better than if a light jelly or a
very dark jelly is used.
Cut the bread very thin and match three slices for the sandwich instead
of two. Spread the first piece thinly with butter and spread the
opposite side of the second piece with jelly. Place this on the buttered
bread and spread the other side with cream cheese. Spread another piece
with butter and place this on top of the cream cheese. Trim the edges if
desired, and cut into narrow strips. Serve.
125. RYE-BREAD-AND-CHEESE SANDWICHES.--Rye bread and cheese make a
favored combination with many persons. Swiss cheese is an excellent kind
to serve with rye bread, but the American-made Cheddar cheese does very
nicely if the other cannot be procured.
Cut rye bread into slices about 1/4 inch thick. Spread them very thinly
with butter, and between each two slices place a thin slice of the
cheese. Serve mustard with sandwiches of this kind for any one who may
desire it.
126. CHEESE SANDWICHES.--Cheese combined with pimiento, sweet pickles,
olives, and nuts makes a filling that has an excellent flavor.
Sandwiches containing this filling will be found to be very good for
picnics or lunches. Their food value, which, of course, is high, depends
somewhat on the amount of filling used.
CHEESE FILLING
1/4 lb. cheese
1/4 c. English walnut meats
1 pimiento
1/2 doz. olives, cut from stones
2 sweet pickles
Put the cheese through a grinder unless it is soft enough to mash. Chop
the pimiento, pickles, nuts, and olives quite fine and add the cheese.
Work together with a spoon. Cut bread into thin slices, spread one piece
with butter, the other one with the cheese filling, place the two
together, trim if desired, and serve.
127. CHEESE-AND-NUT SANDWICHES.--Cream cheese is used in the
accompanying recipe, but other cheese may be substituted for it if
desired. Sandwiches containing this filling are high in both protein and
fat, and may be served very nicely with a vegetable salad.
CHEESE-AND-NUT FILLING
1 pkg. cream cheese
1/3 c. English walnut meats
4 Tb. salad dressing
Mash the cheese with a spoon and add the salad dressing. Just before
making the sandwiches, add the nut meats, which have been chopped very
37 / 173
fine. If this mixture is put together and allowed to stand for any
length of time before serving, the filling will grow dark.
Cut bread thinly, butter one slice, place filling on the opposite slice,
put together, trim if desired, and serve.
128. PEANUT-BUTTER SANDWICHES.--Peanut butter alone makes a rather dry
sandwich, as it has a peculiar consistency that makes it difficult to
swallow without moistening. This condition can be overcome by adding a
little salad dressing to the peanut butter.
Place a few tablespoonfuls of peanut butter in a bowl and pour a
sufficient amount of salad dressing into it to moisten it enough to
spread. Season with salt. Cut slices of bread thin, spread one piece
with butter, the opposite piece with peanut butter, place together, trim
if desired, and serve.
129. HARD-COOKED-EGG SANDWICHES.--An excellent sandwich filling can be
made by seasoning hard-cooked eggs and combining them with vinegar. To
make this filling, cook the desired number of eggs until they are hard.
Remove them from the shells and put them through a sieve. Season well
with salt and pepper and then add sufficient vinegar to make them of a
good consistency to spread. Cut bread thin, spread one piece with
butter, and the opposite piece with the egg mixture. Put them together,
trim the edges if desired, and serve.
130. MEAT SANDWICHES.--Cold cooked meat may be used in sandwiches in
the usual way by putting thin slices between buttered bread, or it may
be put through the grinder or chopped finely and then mixed with salad
dressing until thin enough to spread. With the meat may also be chopped
pickles, olives, a small amount of onion, green pepper, pimiento, or
anything desired for flavoring. Left-over roast meat that will not slice
very well and trimmings from ham may be utilized in this way.
When a filling of chopped meat is to be used, slice bread thin, spread
one slice with butter and the opposite slice with the meat filling. Put
together, trim if desired, and serve.
131. CHICKEN SANDWICHES.--Cold chicken sliced thinly, put between pieces
of crisp toast, and spread with salad dressing, makes a sandwich that is
most delicious and offers a pleasant change from the usual plain-bread
sandwich. Cut bread 1/4 inch thick and toast it a delicate brown on both
sides. Spread thinly with butter when it comes from the toaster. Between
each two pieces place thin slices of chicken. Spread the chicken with a
small amount of salad dressing, place a lettuce leaf on top of this, and
cover with a second piece of toast. Serve.
132. CHICKEN-SALAD SANDWICHES.--When there is on hand only a small
amount of chicken that is perhaps not in the right condition for
slicing, it is a good plan to make a salad of it and use this for
sandwich filling. If necessary, a little veal or pork may be used with
the chicken.
CHICKEN-SALAD FILLING
1 c. cold meat
1 hard-cooked egg
1/2 c. chopped celery
Salad dressing
1 small onion
38 / 173
Chop all the ingredients very fine, mix together, and season well with
salt and pepper. Add sufficient salad dressing to moisten well. Cut
bread thin and spread a slice with butter and another slice with the
sandwich mixture. Place a lettuce leaf over this, put the two pieces of
bread together, trim and serve.
HOT SANDWICHES
133. All the sandwiches thus far discussed are served cold, but various
hot sandwiches can also be made. As these generally have meat or a
high-protein food for their filling, they may be used as the main dish
in the meal in which they are served. Sandwiches of this kind are
excellent for a light luncheon or for supper.
134. HOT-MEAT SANDWICHES.--If both meat and gravy remain from a roast, a
very excellent luncheon dish may be made by slicing the meat thin,
placing it on slices of bread, and pouring the gravy, which has been
heated, over both the bread and meat. There may be a second layer of
bread on top of the meat if desired.
135. HOT FRIED-EGG SANDWICHES.--A very good way in which to serve eggs
is to saute them and then make sandwiches of them. Spread slices of
bread thinly with butter. Break the desired number of eggs into a frying
pan with melted butter or other fat, season with salt and pepper, and
fry on one side. Then turn and fry on the other side until the yolk
becomes quite hard. Place an egg on one slice of the buttered bread,
place a second slice over this, and serve while hot.
136. HAM-AND-EGG SANDWICHES.--The combination of ham and eggs is always
a good one, but it becomes especially palatable when used in a sandwich,
as here explained. Slice boiled ham into thin slices and saute in hot
fat for a few minutes. Then break into a bowl as many eggs as will be
required, beat slightly, and pour over the slices of ham in the frying
pan. When the mass has cooked well on one side, turn and cook on the
opposite side. There should not be sufficient egg to make this very
thick. Season well with salt and pepper and when the mixture is
thoroughly cooked, cut it into pieces of a size to fit the bread used
for the sandwiches. Cut the bread, butter it slightly, place a piece of
the ham-and-egg mixture between each two slices of bread, and serve hot.
If desired, toast may be used in place of bread and a more delicious
sandwich will be the result.
137. CLUB SANDWICHES.--Nothing in the way of sandwiches is more
delicious than club sandwiches if they are properly made. They involve a
little more work than most sandwiches, but no difficulty will be
experienced in making them if the directions here given are carefully
followed. The ingredients necessary for sandwiches of this kind are
bread, lettuce, salad dressing, bacon, and chicken. The quantity of each
required will depend on whether a two- or a three-layer sandwich is made
and the number of sandwiches to be served.
Cut the bread into slices about 1/4 inch thick and cut each slice
diagonally across to form two triangular pieces. Trim the crust and
toast the bread on a toaster until it is a light brown on both sides and
then butter slightly if desired. Slice chicken into thin slices. Broil
strips of bacon until they are crisp. On a slice of toast, place a
lettuce leaf and then a layer of sliced chicken, and spread over this a
small quantity of salad dressing, preferably mayonnaise. On top of this,
place strips of the broiled bacon and then a second slice of toast. If
desired, repeat the first layer and place on top of it a third slice of
39 / 173
toast. This should be served while the bacon is still hot. Thin slices
of tomato may also be used in each layer of this sandwich if desired.
138. CHEESE DREAMS.--With persons who are fond of melted cheese, a
favorite kind of sandwich is that known as cheese dreams. These make a
good dish for a Sunday evening supper or for an evening lunch.
Cut bread about 1/4 inch thick. Cut slices of cheese about half as
thick, and between each two slices of bread place a slice of the cheese.
Place these on a broiler, broil first on one side and then on the other
until the cheese is thoroughly melted, or saute the sandwiches in a
frying pan with melted butter, first on one side and then on the other.
Serve while hot.
OPEN SANDWICHES
139. If sandwiches that are entirely different and at the same time
attractive are desired for an afternoon tea or to serve with a salad,
open sandwiches will undoubtedly find favor. Fig. 27 illustrates several
varieties of such sandwiches and shows how artistically they can be
made. These are merely submitted as suggestions, but with a little
ingenuity, the housewife may work out in designs any ideas she may have.
To make such sandwiches attractive, fancy cutters of various shapes will
be found helpful. As here shown, round, diamond-shaped, crescent-shaped,
triangular, and star-shaped cutters have been used.
140. The most suitable materials for open sandwiches include cream
cheese, jam, stuffed olives, chopped parsley, hard-cooked eggs with the
yolks or whites forced through a ricer, pimiento cut into attractive
shapes, and any other material that will add either flavor or color.
Either white or brown bread may be used. After cutting the bread in the
preferred shapes, spread first with butter, if desired, and then with
cream cheese, jam, or jelly. With this done, decorate the sandwiches in
any desired way. Slices of stuffed olives are placed in the center of
several here shown and strips or small pieces of pimiento are used for
much of the decoration. On those that have jam or jelly for their
foundation, cream cheese put through a pastry tube forms the decoration.
141. If an accompaniment for a salad is desired and time will not permit
the making of open sandwiches, small crisp crackers, decorated with
cream cheese, will be a very good substitute. These are excellent with
a vegetable or a fruit salad; also, when served after the dessert they
make a good final course to a meal.
To prepare them, add cream to cream cheese until it is thin enough to be
forced through a pastry bag. Using the rosette tube in the bag, make a
single rosette in the center of each wafer. Dust with paprika and serve.
142. CANAPES.--Although differing somewhat from the open sandwiches that
have been described, canapes are usually placed under this head.
Canapes are small pieces of bread toasted or sauted in butter and then
spread with some highly seasoned material, such as caviar, anchovy
paste, well-seasoned smoked or canned salmon, or a vegetable mixture.
They are served either hot or cold as an appetizer or as a first course
for lunch or dinner.
To make canapes, toast or saute slices of bread and cut them into any
shape desired. Cover each piece with a thin layer of the material to be
used and then decorate in any manner. Sometimes a thin layer of tomato
is used, but often just a border of some material of contrasting color,
40 / 173
such as the yolk of egg forced through a ricer, finely chopped parsley,
a thin strip of pimiento, etc., is placed around the edge.
* * * * *
SALADS AND SANDWICHES
EXAMINATION QUESTIONS
(1) Discuss the importance of salads and their value in the diet.
(2) In planning meals to include salads, what rules should be observed
in order to make the meals balance properly?
(3) Of what value to the salads are the accompaniments often served with
them?
(4) What ingredients used in salads make them satisfactory as
high-protein salads?
(5) How is fat usually supplied in making salads?
(6) What salad ingredients are of the most value for supplying mineral
salts?
(7) To what extent are vegetables and fruits combined in making salads?
(8) Of what value are salads in the use of leftovers?
(9) (a) What is meant by garnishing salads? (b) How may coarse lettuce
be used to advantage for garnish?
(10) (a) Describe the best quality of olive oil. (b) What other kinds of
oils may be used as salad oils?
(11) (a) What ingredients beside oil are included in the making of the
various kinds of salad dressings? (b) What is the value of each?
(12) Describe the ideal condition of ingredients used for salads.
(13) How may salad ingredients be freshened if they have become wilted?
(14) Describe the cleaning of lettuce for salad.
(15) (a) When may a salad serve as a dessert? (b) In making a salad that
contains nuts, when should they be added?
(16) (a) Tell how and why marinating is done. (b) What kind of salads
should always be marinated?
(17) At what time during a meal is the salad served when it is used as a
separate course?
(18) (a) Give several points that must be observed if mayonnaise
dressing is to be successfully made. (b) What utensil is best for the
cooking of boiled salad dressing? Tell why.
(19) (a) Describe the bread that may be used to best advantage for
sandwiches. (b) Into what shapes may sandwiches be cut so that there
will be no waste of bread?
41 / 173
(20) (a) How should butter be prepared for spreading sandwiches? (b) How
may sandwiches be kept moist when they are prepared some time before
they are to be served?
ADDITIONAL WORK
Give a recipe for an original salad in which at least one ingredient is
a left-over.
COLD AND FROZEN DESSERTS
* * * * *
THE DESSERT IN THE MEAL
GENERAL DISCUSSION
1. A dessert always consists of sweet food of some kind, and in the
usual meal it is served as the last course. Sometimes, especially in
more elaborate meals, another course, such as cheese and coffee, may
follow, but ordinarily the dessert is the last food that is served.
The eating of something sweet after the heavy course of a meal has
undoubtedly become a habit with almost every person. At any rate, a
dinner in which a dessert is not included generally leaves one
unsatisfied and gives the feeling that the meal has not been properly
completed. Some housewives, however, make the mistake of serving a heavy
dessert after a large meal, with the result that those served leave the
table feeling they have had too much to eat. If this occurs, the same
combination of food should be avoided another time and a simple dessert
used to follow a dinner that is already sufficiently heavy.
2. There is nothing fixed about the dessert course of a meal. It may be
very simple or it may be as complicated and elaborate as desired. To
make an elaborate dessert usually requires a good deal of time, and
unless time and care can be devoted to such a dessert it should not be
attempted. However, whether a dessert is simple or elaborate, it should
always be made sufficiently attractive to appeal to an appetite that is
already almost satisfied. Besides providing a chance to end a meal in an
attractive and appetizing way, it offers a splendid opportunity to carry
out a color scheme that may be adopted for a meal. Of course, this is
seldom done, except for a party or a company meal, for a color scheme
has no particular value other than to appeal to the esthetic sense.
3. The cost of desserts is also a matter that may be varied. For
instance, it may be low, as in plain rice pudding, which contains merely
rice and milk, or it may be high, as in such concoctions as mousse or
parfait, which may contain cream, eggs, gelatine, and fruit. It is
possible then, with correct planning, to make the price of the dessert
equalize the cost of the meal. For example, if the previous courses have
contained expensive foods, the dessert should be an economical one,
whereas an expensive one is permissible either when an elaborate meal is
desired or when the cheapness of the food served before the dessert
warrants greater expense in the final dish.
4. The fact that desserts are often a means of economically utilizing
left-over foods should not be overlooked. A famous cooking expert is
42 / 173
responsible for the statement that any edible left-over may be utilized
in the making of soup, salad, or dessert. This is an important truth to
keep in mind, for, with the exception of a knowledge of the correct
purchase and cooking of foods, nothing makes so much for economy in
cookery as the economical use of leftovers.
5. Desserts are really of two kinds: those which are heavy, such as hot
puddings and pastry, and those which are light or of a less substantial
nature, such as gelatine, custards, ices, etc. In general, light
desserts are either frozen or allowed to cool before they are used and
consequently may be made some time before the serving of the meal. It is
with desserts of this kind that this Section deals, the heavier desserts
being discussed elsewhere.
COMPOSITION AND FOOD VALUE OF DESSERTS
6. Attention should be paid to the composition and food value of
desserts in order that the meals in which they are served may be
properly balanced. For instance, when a housewife understands the value
of the ingredients used in the preparation of a dessert, she will be
able to determine the kind of dessert necessary to supply what is
lacking in the meal. Of course, if she first decides on a particular
dessert that she wants to serve, it will be necessary for her to plan
the other dishes accordingly. This, however, is not the logical way in
which to plan meals. It is much more reasonable to have the dessert
supply anything that the meal may lack in the way of food constituents.
In considering the food value of desserts, it should be remembered that
they are just as valuable as the ingredients they contain. The
ingredients in which this class of foods is highest are carbohydrate in
the form of starch or sugar or both, protein, especially when eggs in
any quantity are used, and fat.
7. CARBOHYDRATE IN DESSERTS.--As a rule, the carbohydrate in desserts is
obtained from two sources. It is furnished by the sugar, honey, or other
sweetening that is added to the mixture, or it is in the form of starch
added to thicken, as in the case of corn starch, or material actually
used as the basis of the dessert itself, such as rice, tapioca, bread,
etc. These ingredients are, of course, easily digested if they are
properly cooked. On the whole, desserts can therefore be regarded as
high-carbohydrate foods.
8. PROTEIN IN DESSERTS.--Protein is usually supplied in desserts by
means of eggs and milk. Custard made almost exclusively of these two
foods is sufficiently high in protein to be taken into account in the
planning of the main dish for the meal. Because of the presence of this
food substance in many desserts, proper cooking is a matter to which
attention must be given, for it makes for digestibility as well as
consistency. Cream added to desserts also supplies a little protein. If
wheat flour is used, it adds a small amount of protein in the form of
gluten. Most of the starchy preparations, such as tapioca, rice, corn
starch, etc., however, are almost entirely devoid of protein material.
Gelatine desserts are sometimes thought to be high-protein foods, but,
as is explained elsewhere, gelatine is not regarded as true protein. If
such desserts are to contain protein, it must come from some
other source.
9. FAT IN DESSERTS.--Fat is usually added to desserts in the form of
cream. Sometimes, a little butter is used in the making of a dessert,
but for the most part the chief source of fat in desserts is the plain
43 / 173
or whipped cream that is added to them or served with them.
PRINCIPLES OF DESSERT MAKING
10. ATTRACTIVENESS OF DESSERTS.--Attractiveness, as has been mentioned,
is essential in a dessert if it is to appeal to an appetite that may be
nearly satisfied by the time the dessert course is reached. To render
dessert attractive, it should be carefully made and artistically
garnished and served. It may be made to appeal through a sense of
beautiful proportion, an attractive color combination, or an attractive
or artistic preparation. Because sweets are liked by most persons, it is
seldom difficult to prepare attractive desserts. Indeed, the housewife
who fails in this respect may be said to be unsuccessful in the easiest
part of cookery.
11. ECONOMICAL USE OF INGREDIENTS.--The ingredients required for dessert
making are usually expensive ones, although there are some marked
exceptions to this rule. In view of this fact, the housewife should
strive to use economically the various ingredients she purchases. For
instance, the first strawberries, which, because of their scarcity, are
much more expensive than the later ones, may be made to go much further
if they are used in shortcake than if they are served as plain fruit. In
making a fruit gelatine, apples and bananas, while they may not be so
attractive as canned pineapple and maraschino cherries, are much cheaper
and may be used for a considerable portion of the fruit that is put into
the gelatine. Then, too, it is well to remember that cream goes much
further with desserts when it is whipped than when it is served plain.
12. APPLYING COOKERY RULES TO DESSERTS.--If the best results in dessert
making are to be obtained, the rules that govern the cooking of various
ingredients in other dishes should be observed. For instance, eggs
should not be cooked at a higher temperature in making desserts than
when they are being poached. Then, again, starchy materials that are
used to thicken desserts or that form a basis for these dishes must be
thoroughly cooked in order to be agreeable and digestible. Therefore, to
put both starchy materials and eggs into a dessert at the same time and
give them the same amount of cooking at the same temperature, is, as the
woman who understands cookery knows, not only a very poor plan, but a
possible means of ruining good material. Another waste of good material
results when a custard is so prepared that it is half water or when a
rice or a bread pudding floats in liquid that was never intended to be
served with it. Again, nothing is less tasty than a corn-starch pudding
or a blanc mange in which the starch has not been thoroughly cooked or a
tapioca pudding in which the centers of the tapioca are hard and
uncooked. Such mistakes as these, however, can be avoided if the
housewife will apply to desserts the principles she has learned in other
parts of cookery, for knowledge coupled with care in preparation is the
keynote of successful dessert making.
The cookery methods usually applied in the preparation of desserts are
boiling, steaming, dry steaming, and baking. As these methods are
explained in Essentials of Cookery, Part 1, and are used constantly in
the preparation of the majority of dishes served in a meal, they should
by this time be so well understood that practically no difficulty will
be experienced in applying them to desserts.
* * * * *
COLD DESSERTS AND THEIR PREPARATION
44 / 173
SAUCES AND WHIPPED CREAM
13. SAUCES.--Many cold desserts may be served without any
accompaniments, but very often they are much improved by the addition of
a sauce of some kind. For instance, when a custard or a blanc mange is
very thick and heavy, it can be made more agreeable to the taste if it
is served with a sauce of some description. Several recipes for sauces
that may be used with any cold dessert in need of an accompaniment are
here given, so that the housewife will not be at a loss when she desires
to serve a sauce with a dessert she has made.
14. The sauce to use depends on the dessert that it is to accompany. The
custard sauce here given could be used, for example, with plain
corn-starch mixtures that do not contain eggs or with other desserts of
this nature. It is also very satisfactory with chocolate or rather
highly flavored desserts. On the other hand, the chocolate sauce may be
served with custard mixtures or desserts that require additional flavor.
The fruit sauce, in which may be utilized any left-over juice from
canned or stewed fruit, may be served with any dessert with which it
seems to blend well.
CUSTARD SAUCE
1 c. milk
2 Tb. sugar
1/2 Tb. corn starch
Few grains of salt
1 egg
1/2 tsp. vanilla
Heat the milk in a double boiler, reserving enough to moisten the corn
starch. Mix the sugar, corn starch, and salt, and moisten with the cold
milk. Add this to the hot milk. Stir until thick and cook for about 15
minutes. Beat the egg, add this to the mixture, and continue cooking
until the egg has thickened. Add the vanilla, cool, and serve.
CHOCOLATE SAUCE
1 sq. chocolate
1 c. milk
4 Tb. sugar
Few grains of salt
3/4 Tb. corn starch
1/2 tsp. vanilla
Melt the chocolate over the fire, add half the milk, and cook together
for a minute or two. Add the sugar and salt to the corn starch, and
moisten with the remainder of the milk. Pour this into the chocolate and
milk and cook until thickened. Place in a double boiler and cook for 10
or 15 minutes. Add the vanilla and serve.
FRUIT SAUCE
1 Tb. corn starch
Sugar
Few grains of salt
1 c. fruit juice
Moisten the corn starch, sugar, and salt with the fruit juice, and cook
together until the corn starch has thickened the mixture. Place in a
45 / 173
double boiler and cook for 10 or 15 minutes. The amount of sugar must be
gauged by the kind of fruit juice used. If it is very sour, a greater
quantity of sugar will be needed. Cool and serve.
BUTTERSCOTCH SAUCE
1-1/2 c. brown sugar
2/3 c. corn sirup
4 Tb. butter
3/4 c. cream
Boil sugar, sirup, and butter until the mixture reaches 230 degrees F.
or until it will form a very soft ball when tested in cold water. Remove
from the fire and allow it to cool a little; then beat the cream
into it.
FUDGE SAUCE
1 c. sugar
1/2 c. water
1 sq. chocolate
1 Tb. butter
1/2 tsp. vanilla
Mix together the sugar, water, and melted chocolate. Boil the mixture
for 5 minutes. Cool it slightly, then add the butter and vanilla.
15. WHIPPED CREAM.--Whipped cream is frequently served with cold
desserts in place of a sauce or as a garnish. If cream is too thin to
whip, it will have to be served plain, but it is an economy to whip it,
for whipped cream goes much further. To make whipping possible, the
cream must have a comparatively high percentage of fat. The higher the
percentage of fat, however, the more expensive will be the cream.
16. One of the requirements of successfully whipped cream, especially in
summer, is that it be as cold as possible. Warm cream does not whip
nearly so readily as cold. If it is necessary to whip cream in warm
weather or in a warm place, the bowl containing the cream may be packed
in a larger one containing ice and salt and allowed to stand for some
time before the whipping is begun.
17. A bowl-shaped utensil with a round bottom is the best to use for
whipping cream. Either an egg whip or a rotary beater may be used to do
the beating, which should be done rapidly. If the cream does not show
signs of whipping within a reasonable time, the result is likely to be
the formation of little globules of butter. Cream that whips properly
will become stiff and light in a short time. After cream has been
whipped till stiff, it should be sweetened slightly with sugar and
flavored with vanilla or any other desirable flavoring.
* * * * *
CUSTARD DESSERTS
PRINCIPLES OF CUSTARD MAKING
18. Many of the desserts that are served cold come under the head of
custards. These are dishes high in protein and consist of two varieties:
those thickened entirely by eggs and known as true custards and those
in which a starchy material is used for part of the thickening. They may
46 / 173
be cooked by steaming, dry steaming, or baking.
19. In true custards there must be a sufficient number of eggs to
thicken the desired amount of milk, for nothing else produces
thickening. To these two ingredients may be added sweetening in the form
of sugar, sirup, honey, etc. and flavoring of any desirable kind. The
plain custard thus produced makes an excellent dessert and one that is
easily digested. In fact, it can be digested with such ease that it is
used perhaps more frequently in the diets of children and invalids than
any other single dessert. For instance, when it is necessary that eggs
and milk be taken in the diet, they usually become monotonous after a
time, but a little variety may be added to the diet by serving them in
the form of custard. While this is an expensive dessert when eggs are
high in price, its value is such that it should be prepared frequently
for children in spite of its cost.
20. Although custards are considered to decrease in quality as fewer
eggs are used and starch in some form is added for thickening, many
excellent custard desserts are made in this way. Then, too, plain
custard is often utilized in the making of desserts, such as tapioca,
rice, and bread puddings. In such an event, fewer eggs are used and the
starchy material is depended on for a certain amount of the thickening.
Because the starchy foods used are generally cheaper than eggs, custard
desserts that rely partly on starch for their thickening are more
economical than those thickened entirely by eggs. They are also
different in composition and texture, being lower in protein because of
a smaller proportion of eggs and higher in carbohydrate because of
additional starch; nevertheless, they are delicious desserts and find
much favor.
21. For its thickness, or solidity, a custard depends largely on the
thickening property of the protein material in the eggs. Here, again, as
in the preparation of other foods, only a certain proportion of milk and
eggs will thicken, or solidify, upon being cooked. In general, the
correct proportion for a plain custard is 1 egg to 1 cupful of milk.
So important is this proportion that it should be memorized. Before the
eggs are added to the milk, they are, of course, beaten, but their
beating is a matter of little consequence, for they are used merely to
supply thickening and give richness and not to produce lightness.
Therefore, they need only be mixed well and beaten slightly, as any
increase in the amount of the beating adds nothing.
The sweetening and flavoring used in custards should be in sufficient
quantity to suit the tastes of those who are to eat the dessert.
However, the usual proportion of sugar is 1 tablespoonful to 1 egg and
1 cupful of milk. A tiny pinch of salt added to a mixture of this kind
always improves its flavor and should never be omitted.
Because of the various ways of making custards, they differ somewhat
when they are done. They may be thin enough to pour or they may be set
and so thick that they can be cut. The consistency of the finished
product depends, of course, on the proportion of the ingredients used
and the method of cookery adopted.
RECIPES FOR CUSTARDS AND RELATED DESSERTS
22. BAKED CUSTARD.--Practically no skill is required in the preparation
of baked custard, but care must be taken during the baking in order that
the right temperature be applied for the proper length of time. Custard
of this kind is quickly made and finds favor with most persons. It may
47 / 173
be baked in individual baking dishes and then served in these or it may
be cooked in a large baking dish and served either before or after it is
placed on the table. Individual baking dishes are perhaps more
satisfactory, for, as there is a smaller amount of material, the heat
can penetrate more quickly and evenly to the center. Whatever kind of
dish is used, however, should be placed in a pan of warm water, so that
the custard will bake evenly. The water in the pan should not boil, as
this tends to make the custard whey, or separate.
23. Several tests can be applied to custard to determine whether it is
sufficiently baked. As the heat penetrates to the center last, this part
is the last to cook and it is therefore the place where the testing
should be done. One test consists in touching the center with the tip of
the finger to find out whether it is firm or not. A more common test,
however is to insert the blade of a silver knife in the center. If the
blade comes out clean, it may be known that the custard is sufficiently
baked, but if the mixture sticks to the knife, the custard requires
more baking. Before the knife blade is inserted, however, the skin that
covers the custard must be broken; if this is not done, the skin is
sure to cling to the knife.
24. The chief requirement of a successful custard is that its texture be
right, and the temperature at which the baking is done is largely
responsible for this point. Too high a temperature or too long cooking
will cause the custard to curdle and leave the edges full of holes. A
smoother texture may be obtained if egg yolks alone instead of the yolks
and whites are used to thicken the custard. The proportions given in the
accompanying recipe make a custard of very good texture, but if a
greater proportion of eggs is used, the result will be a firmer,
harder custard.
BAKED CUSTARD
(Sufficient to Serve Four)
2 eggs
2 Tb. sugar
Pinch of salt
2 c. milk
1/2 tsp. vanilla
Beat the eggs slightly, add the sugar and salt, and continue beating
while adding the milk. Add the vanilla. Pour into a buttered baking dish
or individual baking dishes, place in a moderately hot oven in a pan of
warm water, and bake until the custard is set, testing with the finger
or a silver knife. Remove from the heat, cool at once, and serve cold.
25. CARAMEL CUSTARD.--Caramel is nothing more nor less than browned
sugar, but if the process of caramelizing the sugar is performed
carefully, the result will be a delicious flavoring material that may be
used for desserts of any kind or for making sauces to serve with
desserts. When the sugar is browned to make caramel, a certain amount of
sweetness is lost, so that more sugar must be used than would ordinarily
be needed to sweeten the same amount of custard.
To make the caramel required in the accompanying recipe, place 1/2
cupful of sugar in a small saucepan over the fire. Allow the sugar to
melt slowly, stirring it as little as possible. When it has completely
melted and no more of it remains white, add 1/2 cupful of boiling water.
Allow this to cook until a heavy sirup is formed. Care must be taken not
to burn the sugar black, for if this is done, the custard, or whatever
is flavored with the caramel, will have a burnt taste. The color should
48 / 173
be a clear reddish-brown. Maple sirup may be used in the same way as
caramel by cooking it until it becomes thick.
CARAMEL CUSTARD
(Sufficient to Serve Six)
2-1/2 c. milk
Caramel
3 eggs
Pinch of salt
Few drops of vanilla
Heat the milk in a double boiler, add the caramel to the milk, and then
cool the mixture. Beat the eggs and add them to the caramel and milk.
Add the salt and vanilla. Pour the custard into buttered baking dishes,
set in a pan of warm water, and bake in a moderate oven until firm. Cool
and serve.
26. SOFT CUSTARD.--The custard given in the accompanying recipe is
commonly known as boiled custard, but this is in no sense a correct
name, for the custard at no time reaches the boiling point. The common
method of preparation is dry steaming, for which the double boiler is an
essential utensil. If one is not in supply, however, a saucepan placed
in a larger pan of water will serve the purpose. The custard should be
stirred continuously during its cooking. Then it will not set nor
thicken as does baked custard, even though the proportion of eggs and
milk may be higher.
The test for soft custard, which is exactly opposite from that for baked
custard. As soon as the custard mixture lightly coats a spoon it is
done. Then it should be removed from the fire and the inner part of the
double boiler removed from the outer part to avoid the application of
any more heat. If too much heat has been applied or the custard has
been cooked too long, the result will be a curdled mass. As soon as
this is observed, the custard should be removed from the hot water,
placed at once into a pan of cold water, and beaten vigorously with a
rotary egg beater. To improve it further, it may be poured through a
fine wire sieve or strainer. Unless the curding has gone too far or the
egg has been cooked a great deal too long, this treatment will produce
a very decided improvement in the custard and possibly bring it to a
normal condition.
SOFT CUSTARD
(Sufficient to Serve Four)
1 pt. milk
3 eggs
1/4 c. sugar
1/4 tsp. salt
1/4 tsp. vanilla
1/4 tsp. lemon extract
Heat the milk in the inner pan of a double boiler. Separate the eggs.
Beat the yolks slightly, and to them add the sugar and salt. Dilute with
a little of the hot milk. Blend well together and pour into the hot
milk. Stir constantly until the mixture coats a spoon, and then remove
from the fire. Beat the egg whites until they are stiff but not dry, and
fold them into the mixture. Flavor with the vanilla and lemon extract,
cool, and serve.
To obtain variety in soft custards, chocolate, caramel, maple, and other
49 / 173
flavors may be used in their preparation in the same way as for
baked custards.
27. FRENCH CREAM.--A custard dessert that is easily made and that most
persons are fond of is French cream. As will be noted in the
accompanying recipe, only one egg is used and corn starch is supplied
for the remainder of the thickening. It is always necessary to salt
mixtures containing starch, as any starchy food has a raw taste when it
is prepared without salt.
FRENCH CREAM
(Sufficient to Serve Four)
1 pt. milk
1 Tb. corn starch
1/4 c. sugar
1/4 tsp. salt
1 egg
1/4 tsp. vanilla
1/4 tsp. lemon extract
Heat the milk in a double boiler, reserving a sufficient amount to
moisten the corn starch. Mix the corn starch with the sugar and salt,
moisten with the cold milk, and add to the milk in the double boiler
when it has heated. Stir until the mixture has thickened very slightly.
Cook in the double boiler for 20 or 30 minutes. Beat the egg, add a
small amount of the hot mixture to the beaten egg, and then pour this
into the thickened milk, stirring rapidly to keep the egg from curding.
Cook for a minute or two, remove from the fire, add the flavoring, cool,
and serve.
28. FLOATING ISLAND.--The dessert known as Floating Island does not
differ very much from soft custard. It is slightly thicker and contains
whipped cream, which is used for the island. If whipped cream cannot be
obtained, however, the white of egg may be substituted for it. In such
an event, the white of the egg included in the recipe may be retained
when the custard is made and used on top by sweetening it with sugar or
perhaps by beating into it a small amount of pink jelly.
FLOATING ISLAND
(Sufficient to Serve Four)
1 pt. milk
1-1/2 Tb. corn starch
1/4 c. sugar
1/4 tsp. salt
1 egg
1/2 tsp. vanilla
Whipped cream
Heat the milk in a double boiler, retaining enough to moisten the corn
starch. Mix the corn starch, sugar, and salt, and moisten with the cold
milk. Add this to the heated milk in the double boiler, stir until the
mixture has thickened, and then cook for 20 to 30 minutes. Beat the egg,
add to it a spoonful of the hot mixture, and then pour this into the
double boiler, stirring to prevent the curding of the egg. Cook for a
minute or two, or until the egg has had time to thicken, remove from the
heat, and add the vanilla. When cold, serve in individual dishes or
glasses with a spoonful of whipped cream on top of each portion.
29. CORN-STARCH CUSTARD.--A dessert that is a little heavier than either
50 / 173
French cream or Floating Island but not heavy enough to be molded is the
corn-starch custard given in the accompanying recipe. If desired, it may
be served with sauce, plain cream, or whipped cream, or it may be eaten
without any of these.
CORN-STARCH CUSTARD
(Sufficient to Serve Four)
1 pt. milk
2 Tb. corn starch
1/4 c. sugar
1/4 tsp. salt
1 egg
1/2 tsp. vanilla
Heat the milk in a double boiler, reserving enough to moisten the corn
starch. Mix the corn starch, sugar, and salt, and moisten with the cold
milk. Add this to the hot milk, and stir until the mixture has
thickened. Cook for 20 or 30 minutes. Beat the egg, add a spoonful of
the hot mixture to the egg, pour this into the double boiler, and cook
for a minute or two, or until the egg has thickened. Remove from the
fire, add the vanilla, cool, and serve.
30. COCONUT-CORN-STARCH CUSTARD.--The flavor of coconut in custard is
agreeable, but the toughness of this ingredient with a soft custard is
not always acceptable. In the preparation of the custard given in the
accompanying recipe, the idea is to obtain the flavor without the use of
the coconut in the custard.
COCONUT-CORN-STARCH CUSTARD
(Sufficient to Serve Four)
1 pt. milk
2 Tb. corn starch
1/2 c. coconut
1/4 c. sugar
1/8 tsp. salt
1 egg
Vanilla
Heat the milk in a double boiler, retaining enough of it to moisten the
corn starch. Put the coconut into the milk while it is hot, and allow it
to remain for 5 or 10 minutes after the milk has become heated. Then
strain through a ricer or a strainer to remove all the liquid possible,
and return the milk to the double boiler. Mix the sugar and salt with
the corn starch and moisten with the cold milk. Add this to the hot milk
and cook for 20 or 30 minutes after it has thickened. Beat the egg and
add a little of the hot material to it; then pour it into the double
boiler and cook for a minute or two, or until the egg has thickened.
Flavor with a few drops of vanilla, remove from the fire, cool,
and serve.
31. SNOW PUDDING.--An excellent custard dessert called snow pudding can
be made by following the directions here given. This pudding is
especially attractive when served with chocolate sauce, as the sauce
makes an agreeable contrast in color as well as in flavor. Other sauces,
however, may be used with this dessert if desired. The yolks of the eggs
may be made into a custard sauce and served with it, or a fruit sauce
may be used.
SNOW PUDDING
51 / 173
(Sufficient to Serve Four)
1 pt. milk
2 Tb. corn starch
1/4 c. sugar
1/4 tsp. salt
2 egg whites
1/2 tsp. vanilla
Heat the milk in a double boiler, reserving a sufficient amount to
moisten the corn starch. Mix the corn starch, sugar, and salt and
moisten with the cold milk. Add this to the hot milk and stir
continuously until the corn starch thickens the milk. Cook for 20 to 30
minutes and remove from the fire. Beat the egg whites until they are
stiff and fold them into this mixture. Add the vanilla, pour into a
serving dish or individual dishes, cool, and serve with chocolate or any
desired sauce.
32. PLAIN BLANC MANGE.--A blanc mange is usually a mixture thickened to
such an extent with starchy material that it may be turned out of a mold
or cut into cubes. The plain blanc mange given here requires a
well-flavored sauce to relieve its bland taste.
PLAIN BLANC MANGE
(Sufficient to Serve Four)
2 c. milk
1/4 c. corn starch
1/4 c. sugar
1/4 tsp. salt
1/2 tsp. vanilla
Heat the milk in a double boiler, reserving enough to moisten the corn
starch. Mix the corn starch, sugar, and salt and moisten with the cold
milk. Pour into the hot milk and stir until the corn starch has
thickened. Allow this to cook for 30 to 35 minutes, beat to keep smooth,
and then remove from the fire and add the vanilla. Moisten cups or molds
with cold water and fill with the blanc mange. Cool, turn out of the
molds, and serve with any desired sauce.
33. CHOCOLATE BLANC MANGE.--Chocolate added to blanc mange gives it an
excellent flavor. If a sauce is desired with this blanc mange, custard
sauce is the best one to use. The entire recipe is made into one mold,
which, when cold, is turned out on a dish, surrounded with slices of
banana, and garnished with whipped cream.
CHOCOLATE BLANC MANGE
(Sufficient to Serve Four)
1/3 c. sugar
1/4 c. cocoa
1/4 tsp. salt
2 c. milk
1/4 c. corn starch
1/2 tsp. vanilla
Mix the sugar, cocoa, and salt and moisten with some of the milk. Place
over the fire in the inner pan of a double boiler and allow it to come
to a boil. Moisten the corn starch with some of the milk and add the
rest to the cocoa mixture in the double boiler. Heat together in the
boiler and stir the corn starch into this. Continue stirring until the
52 / 173
corn starch has thickened the mixture, and then cook for 30 to 35
minutes. Remove from the fire, add the vanilla, pour into a mold
moistened with cold water, cool, and serve with sweetened cream, custard
sauce, or as shown in Fig. 3.
34. RICE CUSTARD.--A very good way in which to use left-over rice is to
make a rice custard of it. If no cooked rice is on hand and rice is to
be cooked for some other dish, it is not a bad plan to increase the
amount slightly and use what remains for rice custard. The best method
of preparing rice for this dessert it to steam it, but boiled or
Japanese rice may also be used.
RICE CUSTARD
(Sufficient to Serve Six)
2 eggs
1/2 c. sugar
1-1/2 c. hot milk
1/4 tsp. salt
1/4 tsp. grated nutmeg
2 c. steamed rice
Beat the eggs and to them add the sugar, hot milk, salt, and nutmeg.
Pour this mixture over the rice. Place in a buttered baking dish, set
the dish in a pan of warm water, and bake in a moderate oven until the
custard is set. This will probably require about 45 minutes. Cool
and serve.
35. POOR MAN'S PUDDING.--If a very economical dessert is desired, poor
man's pudding should be tried. However, this requires considerable fuel
and some care in its preparation, for it needs long, slow cooking in
order to make it a good pudding, but when it is properly made it is a
very delicious dessert. If a coal stove is used, it is a good plan to
make such a dessert as this on a day when the stove is heated for
ironing or for some other purpose that requires the use of fuel covering
a long period of time.
POOR MAN'S PUDDING
(Sufficient to Serve Six)
1 c. rice
2/3 c. sugar
1 tsp. salt
Nutmeg
Lemon rind
2 qt. milk
1/2 c. raisins
Wash the rice in the usual way and place it in a baking dish. Add the
sugar, salt, a grating of nutmeg, and a few thin slices of lemon rind.
Pour in the milk, place in a slow oven, and bake for several hours. Stir
frequently to prevent the top surface from browning, and if there is any
possibility of this occurring, cover the baking dish with a cover. One
hour before the pudding has finished baking, clean the raisins and add
them. When done, remove from the oven, cool, and serve. When the pudding
is served, the grains of rice should be whole and the liquid should be
of a creamy consistency. If the pudding is too dry when cool, add a
little more milk and return to the oven for a few minutes.
36. TAPIOCA CREAM.--In the dessert here given, as well as in several
that follow, tapioca is used as the thickening material. TAPIOCA is
53 / 173
practically a true starch and is taken from the roots of the cassava
plant, which grows in tropical and subtropical regions. In the process
of its manufacture, most of the starch cells are ruptured. It may be
purchased in two forms: one that is large in size and called pearl
tapioca and the other, very small and known as minute tapioca. Pearl
tapioca does not require as long cooking if it is first soaked in cold
water for a number of hours. Minute tapioca cooks in much less time than
pearl tapioca.
Tapioca cream is a soft custard that should be thin enough to pour when
it is cold. It may be served with whipped cream if desired or may merely
be poured into dessert dishes or sherbet glasses and served plain. A
spoonful of pink jelly on top of each serving makes a very
attractive garnish.
TAPIOCA CREAM
(Sufficient to Serve Six)
1/3 c. tapioca
1 pt. milk
1/2 c. sugar
1/2 tsp. salt
2 eggs
1/2 tsp. vanilla
Soak the tapioca in cold water for 4 or 5 hours before making the
dessert, and then drain off all the water. Heat the milk in a double
boiler, stir the tapioca into the hot milk, and cook until it is thick
and transparent, being sure that none of the centers are uncooked. Add
the sugar and salt. Separate the whites and yolks of the eggs. Beat the
yolks, mix a small amount of the hot tapioca with them, and stir into
the tapioca in the double boiler. Stir until the eggs have thickened and
then remove from the fire. Beat the whites until they are stiff and
fold, with the vanilla, into the tapioca. Cool and serve.
37. TAPIOCA CUSTARD.--If something different in the way of a tapioca
dessert is desired, tapioca custard will no doubt be very acceptable.
This dessert has the consistency of a baked custard containing tapioca,
and in preparation and proportion that is really what it is.
TAPIOCA CUSTARD
(Sufficient to Serve Six)
1/2 c. tapioca
2 c. milk
2 eggs
2/3 c. sugar
1 tsp. salt
1/2 tsp. vanilla
Soak the tapioca for 4 or 5 hours and drain off the water. Cook the
tapioca and the milk in a double boiler until it is transparent and
remove from the fire. Beat the eggs and to them add the sugar, salt, and
vanilla, and stir this into the tapioca. Turn into a buttered baking
dish and bake until the custard mixture is set. Cool and serve.
38. MINUTE-TAPIOCA CUSTARD.--Minute tapioca does not require soaking nor
as long cooking as pearl tapioca, for the pieces of tapioca being much
smaller may be more quickly penetrated by both heat and moisture. Then,
too, a smaller proportion of it is required to thicken the same
amount of milk.
54 / 173
MINUTE-TAPIOCA CUSTARD
(Sufficient to Serve Six)
2 c. milk
2 Tb. minute tapioca
1 egg
1/4 c. sugar
1/2 tsp. salt
Vanilla
Heat the milk in a double boiler, add the tapioca, and cook for 15 or 20
minutes. Beat the egg, add to it the sugar and salt, and pour the hot
tapioca gradually into this. Flavor with vanilla, turn into a buttered
baking dish, place in the oven in a pan of water, and bake for 20 to 30
minutes. Cool and serve.
39. APPLE TAPIOCA.--The combination of fruit and tapioca is agreeable to
most persons. Peaches and apples, either fresh or canned, are used
oftenest for this purpose. For the apple tapioca here given, the apples
should be somewhat sour, as there will then be more character to the
dessert. Canned or fresh peaches or canned pineapple may be used in
exactly the same way as apples. If canned fruit is used, not so much
sugar nor baking in the oven will be necessary.
APPLE TAPIOCA
(Sufficient to Serve Six)
3/4 c. pearl tapioca or 1/2 c. minute tapioca
2 c. boiling water
1/2 tsp. salt
6 apples
1/2 c. brown sugar
1 tsp. cinnamon
1 Tb. butter
If pearl tapioca is used, soak it for 4 or 5 hours and then drain off
all the water. Minute tapioca will need no soaking. Add the tapioca to
the boiling water and salt. Cook in a double boiler until the tapioca is
entirely transparent. Pare and core the apples, place them in a buttered
baking dish, fill each cavity with sugar and cinnamon, and place a piece
of butter on top. Pour the hot tapioca over these, place in a hot oven,
and bake until the apples are soft. Serve either hot or cold with sugar
and cream.
40. CARAMEL TAPIOCA.--Persons who care for caramel as a flavoring will
find caramel tapioca a delicious dessert. The caramel for it should be
made according to the directions given in Art. 25.
CARAMEL TAPIOCA
(Sufficient to Serve Six)
1 c. pearl tapioca
5 c. water
2 c. sugar
1/2 c. boiling water
1 lemon
Put the tapioca to soak overnight in the water. When ready to prepare,
place in a baking dish with the water used to soak the tapioca and set
in a very slow oven. Caramelize half the sugar and add to it the 1/2
55 / 173
cupful of boiling water. Pour this with the remaining cup of sugar over
the tapioca and continue to cook in the oven until the tapioca is
perfectly clear and the liquid has evaporated sufficiently to make a
dessert of the proper consistency to serve. Upon removing from the oven,
squeeze the juice of the lemon over the tapioca and stir slowly so that
this may penetrate throughout the dessert. Cool and serve with
whipped cream.
41. FARINA CUSTARD.--A means of using left-over breakfast cereals is
given in the accompanying recipe. Farina is the cereal used, but vitos,
cream of wheat, etc. may be used in the same way. Cereal may be cooked
especially for the purpose if there is none on hand and the dessert is
desired. In this event, it should be cooked in the usual way and may be
used either warm or cold.
FARINA CUSTARD
(Sufficient to Serve Six)
1-1/2 c. cooked farina
1-1/2 c. milk
1 egg
1/3 c. sugar
1/4 tsp. salt
1/2 tsp. lemon
1/2 tsp. vanilla
Mix the farina with the milk. Beat the egg and to it add the sugar and
salt. Add this to the farina and milk, stir in the flavoring, and pour
in a buttered baking dish. Bake until the mixture is set. This will
require about 45 minutes in a moderate oven.
* * * * *
GELATINE DESSERTS
PRINCIPLES OF GELATINE MAKING
42. GELATINE DESSERTS are those in which gelatine forms the basis.
GELATINE is an odorless, tasteless substance extracted from the bones
and various tissues of animals. It is used in a variety of forms, such
as glue and isinglass, but is also purified and prepared commercially
for use in desserts. When it is to be used as a thickening agent in
dessert making, it is ground and sold in this form, or it is mixed with
sugar, flavoring, and acid, when all that is necessary to make it an
appetizing dessert is that it be dissolved in hot water. In both of
these forms, it is sold under different trade names. The gelatine itself
does not provide any appreciable food value, but it is a means of
conveying various foods, such as eggs, milk, sugar, and many kinds of
fruit and fruit juices, all of which are more or less valuable for their
constituents. In addition, it produces desserts that are appetizing and
that may be garnished and served in many attractive ways.
43. To be most satisfactory, gelatine desserts should usually be made
just heavy enough with gelatine to retain the desired shape. The heavier
they become, the more rubbery they are in consistency and the less
dainty and agreeable. Their consistency can be regulated by the
proportion of liquid to gelatine that is used.
The general method of preparation followed when plain gelatine is used
in desserts consists in first soaking the gelatine in sufficient cold
56 / 173
water to moisten it, then dissolving it in hot liquid as near the
boiling point as possible, and finally cooling it in order to allow it
to solidify. As cold is absolutely essential for the mixture to
solidify, it is often difficult to prepare a gelatine dessert in the
summer time. Therefore, when a dessert of this kind is desired in the
warm weather, it should always be begun long enough before it is to be
served to allow it to become thoroughly solid. As it is usually
difficult to tell how much time this requires on a warm day, even with a
refrigerator or other cold place, it is much safer to overestimate the
time required than to underestimate it.
44. Boiling does not, as was formerly thought, destroy the power of
coagulation in gelatine for at least some time. Therefore, when
necessary, it may be boiled for 10 or 15 minutes without causing any
change. One fruit that will prevent gelatine from solidifying, however,
is raw pineapple. This is an important point to remember in connection
with gelatine desserts. If it is desired to use fresh pineapple with
gelatine, it will first be necessary to bring the pineapple to the
boiling point in order to destroy the property that prevents the
gelatine from solidifying.
45. The proportion of liquid to gelatine is another factor to be
reckoned with in the successful making of gelatine desserts. This
differs in the various kinds of gelatine, but the proper proportion is
usually stated on the package in which the gelatine comes or on a folder
inside the package. The amount mentioned is usually what is considered
to be ideal for the preparation of gelatine dishes and may generally be
relied on. In hot weather, however, it is advisable to use just a little
less liquid than the directions require.
In using the different brands of unsweetened and unflavored gelatines,
the proportion of liquid to gelatine is usually similar. 1/2 ounce of
this granulated gelatine, which is 1/2 of the amount usually put up in a
package, will solidify 1 quart of liquid. If this proportion is kept in
mind, little difficulty will be experienced in using this form of
gelatine. For convenience in measuring small amounts of the granulated
gelatine, it will be well to remember that 1 ounce of this material
equals 4-1/2 tablespoonfuls. Thus, if a recipe calls for 1/2 ounce of
gelatine, it is simply necessary to measure 2-1/4 tablespoonfuls to get
the required amount to solidify 1 quart of liquid.
RECIPES FOR GELATINE DESSERTS
46. PLAIN GELATINE.--A very good dessert can be made of fruit juice
solidified by means of gelatine. Any canned fruit juice or any mixture
of juices that will blend well and produce a jelly of agreeable flavor
may be used for this purpose. These are usually brought to the boiling
point before being added, but in case juices that may be injured by
heating are used, they may be added cold and the gelatine dissolved in
boiling water. When this is done, a little additional lemon will be
necessary in order to increase the flavor.
Plain jelly made according to the accompanying recipe may be served in
various attractive ways. One method of serving it is shown in Fig. 4. To
prepare it in this manner, pour the gelatine mixture into stemmed
glasses and allow it to solidify. When partly solid, decorate the top
with wedge-shaped pieces of pineapple and place a cherry in the center,
as illustrated. When entirely solid, place the glass on a small plate
and serve. The fruit may be omitted if desired and whipped cream served
on the gelatine.
57 / 173
Plain jelly is also attractive when poured into a large mold, allowed to
solidify, and then turned out on a plate. If the mold is moistened with
cold water before the gelatine is poured into it, no difficulty will be
experienced in removing the jelly when it becomes solid. The center of
the mold may be filled with whipped cream before it is put on the table
or the jelly may be served plain and the whipped cream then added to
each serving from another dish.
PLAIN GELATINE
(Sufficient to Serve Six)
1/2 oz. or 2-1/4 Tb. unflavored gelatine
1/2 c. cold water
3 c. fruit juice
Juice of 1 lemon
Sugar
Soak the gelatine in the cold water until it is well moistened. Strain
the fruit juices, heat to boiling point, and pour over the gelatine.
Add the lemon juice and a sufficient amount of sugar to sweeten. Allow
to solidify and serve in any desired manner.
47. ORANGE JELLY.--An excellent dessert is the result when orange juice
is used for flavoring and gelatine for thickening. This jelly may be
poured into molds that have been moistened with cold water, or, as shown
in Fig. 5, it may be poured into orange skins made to resemble baskets
and then garnished with whipped cream.
ORANGE JELLY
(Sufficient to Serve Six)
1/2 oz. or 2-1/4 Tb. unflavored gelatine
1/2 c. cold water
1 c. boiling water
1 c. sugar
1/2 c. lemon juice
1-1/2 c. orange juice
Soak the gelatine in the cold water until it is well moistened, and
dissolve with the boiling water. Add the sugar and the lemon and orange
juice strained. Pour into a large mold or individual molds and set aside
to solidify. Serve in any desired way.
48. COFFEE JELLY.--If fruit juices are difficult to obtain, coffee
jelly, which will be found to be very pleasing, may be used
occasionally. However, it is necessary that whipped cream be served with
coffee jelly in order to make it a really delightful dessert.
COFFEE JELLY
(Sufficient to Serve Six)
2 c. clear, strong coffee
1/2 oz. or 2-1/4 Tb. unflavored gelatine
1/2 c. cold water
1 c. boiling water
Three-quarters c. sugar
Prepare the coffee freshly and make it stronger than that which would
ordinarily be used for the table. Be sure that it contains no grounds.
Soak the gelatine in the cold water, and dissolve in the boiling water.
Add the sugar and coffee. Pour into moistened molds and allow to cool.
58 / 173
Serve with sweetened whipped cream.
49. FRUIT GELATINE.--Almost any combination of fruit juices, as well as
any single fruit juice, may be used with gelatine in the making of fruit
gelatine. The accompanying recipe contains fruits that may be used, but
other fruits than those given may perhaps be found to be even more
agreeable.
FRUIT GELATINE
(Sufficient to Serve Six)
1/44 oz. or 1-1/8 Tb. unflavored gelatine
1/4 c. cold water
1/2 c. boiling water
1/2 c. sugar
1/2 c. pineapple juice
1/4 c. orange juice
1/4 c. lemon juice
2 slices pineapple
2 oranges
1 banana
6 English walnuts
Moisten the gelatine in the cold water and dissolve in the boiling
water. Add the sugar and the orange, pineapple, and lemon juice, and
allow this to cool. Dice the pineapple. Prepare the oranges by peeling
them, removing the pulp from the sections, and cutting it into small
pieces. Slice or dice the banana and break each nut into six or eight
pieces. Mix the fruits and nuts, place in a mold that has been moistened
with cold water, and pour the cold jelly over them. Allow this to
solidify, turn from the mold, and serve with whipped cream.
50. LEMON SNOW.--If a light, spongy dessert to serve with a heavy dinner
is desired, lemon snow should be tried. It may be made with other
sour-fruit juice and is particularly agreeable if the color of the fruit
juice used is a pretty one. Fruit coloring may be used in the
preparation of dishes of this sort if desired.
LEMON SNOW
(Sufficient to Serve Six)
1/2 oz. or 2-1/4 Tb. unflavored gelatine
1/2 c. cold water
1-1/2 c. boiling water
1 c. sugar
1/2 c. lemon juice
Whites of two eggs
Soak the gelatine in the cold water, dissolve it in the boiling water,
and add the sugar. When cold, add the strained lemon juice. When the
gelatine mixture is just beginning to solidify, add the egg whites,
beating with a rotary beater until the mixture begins to hold its shape.
If desired, a fruit of some kind may be placed in a mold that has been
moistened with cold water and the mixture poured over it, or the plain
mixture may be poured into the mold without the fruit. Whipped cream or
custard sauce improves this dessert to a large extent.
51. SPANISH CREAM.--A gelatine dish containing eggs is usually a
delightful dessert, and Spanish cream is no exception to this rule. If
it is properly made, a part of the mold will have the consistency of a
custard, above this will be a layer of jelly, and on top will be a layer
59 / 173
of fluffy material. This dessert is more attractive if a little pink
coloring is used in its preparation.
SPANISH CREAM
(Sufficient to Serve Six)
1 Tb. unflavored gelatine
1/4 c. cold water
1 pt. milk
2 eggs
1/4 c. sugar
1/4 tsp. salt
1/2 tsp. vanilla
Soak the gelatine in the cold water. Heat the milk in a double boiler,
add the gelatine, and cook until it is completely dissolved. Separate
the eggs, beat the yolks, and to them add the sugar and salt. Stir into
the mixture in the double boiler, and cook until the eggs have
thickened. Remove from the fire, beat the egg whites until they are
stiff, and fold them into the mixture. Add the vanilla. Pour into a mold
that has been moistened with cold water, cool, and serve. If coloring is
added, it may be put in upon removing the dessert from the stove.
52. STRAWBERRY CREAM PUFF.--One of the most attractive desserts that can
be made of gelatine is strawberry cream fluff. It is especially
delicious in warm weather, but plenty of time must be allowed for it to
solidify. Any desired way of serving it may be followed out, but a
method that is always pleasing follows. The gelatine mixture is piled
into stemmed glasses and then surrounded by thin pieces of sponge cake
or ladyfingers, as here shown. A few fresh strawberries or strawberries
that have been canned in thick sirup make an attractive garnish. If a
deeper shade of pink is desired than the strawberry juice gives, pink
coloring may be added before the whipped cream is beaten into the
gelatine.
STRAWBERRY CREAM FLUFF
(Sufficient to Serve Six)
1 Tb. unflavored gelatine
1/4 c. cold water
1-1/2 c. strawberry juice
Juice of one lemon
1/4 c. sugar
1-1/2 c. whipped cream
Soak the gelatine in the cold water. Heat the strawberry juice to the
boiling point, and add it to the soaked gelatine. Add the lemon juice
and sugar and place the gelatine where it will cool. When it has started
to solidify, beat into it the whipped cream and continue beating until
the mixture stands up well when dropped from a spoon. Place in a mold
and cool. Serve in any desired way.
53. PINEAPPLE CREAM FLUFF.--If pineapple is preferred to strawberries,
pineapple cream fluff may be made according to the accompanying
directions. Canned pineapple may be utilized nicely in the preparation
of this dessert. If it is in rings, it should be chopped into small
pieces, but grated pineapple needs no further preparation. Fresh
pineapple used for the purpose must be cooked before it can be used in
this dessert.
PINEAPPLE CREAM FLUFF
60 / 173
(Sufficient to Serve Six)
1 Tb. unflavored gelatine
1/4 c. cold water
1-1/2 c. pineapple juice
1/2 c. sugar
1-1/2 c. whipped cream
1 c. grated or chopped pineapple
Soak the gelatine in the cold water. Heat the pineapple juice to the
boiling point and add it to the soaked gelatine. Add the sugar and set
aside to cool. After the gelatine has started to solidify, beat the
whipped cream and the grated pineapple into it. When solidified and
ready to use, turn out on a plate and serve with whipped cream. If
desired, the pineapple may be left out of the dessert and, instead, a
spoonful placed on the top of each serving.
54. MARSHMALLOW WHIP.--Something rather unusual in the way of a gelatine
dessert can be had by making marshmallow whip according to the
accompanying recipe.
MARSHMALLOW WHIP
(Sufficient to Serve Six)
1/2 oz. or 2-1/4 Tb. unflavored gelatine
1 pt. water
1 c. sugar
3 egg whites
Pink coloring
Strawberry flavoring
1/2 sq. chocolate
Vanilla
Soak the gelatine in 1/2 cupful of water. Bring 1 cupful of water to the
boiling point, dissolve the gelatine in it, and place in ice water to
cool. Put the sugar to cook with 1/2 cupful of water, and cook until the
sirup will spin a thread or until it will form a firm ball when tried in
cold water. Beat the egg whites, pour the hot sirup gradually over them,
and continue beating. Add the gelatine, which by this time should be
commencing to solidify. Divide the mixture into three equal parts. To
one add a little pink coloring and some strawberry flavoring and pour
into a mold that has been wet with cold water. To one of the remaining
parts, add the chocolate, which has been melted, mixed with a
tablespoonful or two of sugar and 2 tablespoonfuls of water, and cooked
to a smooth paste. Continue beating this until it is stiff, and then
pour it in the mold on top of the strawberry flavored whip. To the
remaining third, add the vanilla, beat until it is stiff, and pour on
top of the chocolate whip. These colors may be arranged in any desirable
way, others may be used, or the whip may be made up simply in one color
or in two. After it has become set and hardened, turn from the mold, and
serve, using whipped cream if desired.
* * * * *
FROZEN DESSERTS
PRINCIPLES OF FROZEN-DESSERT MAKING
55. NATURE OF FROZEN DESSERTS.--Frozen desserts were formerly confined
almost entirely to warm weather, but they are now used during the entire
61 / 173
year and served on almost any occasion. They are without doubt the
daintiest dessert that can be served and are popular with almost every
one. A very ordinary meal becomes much more attractive when a frozen
dessert is served with it, and a dainty luncheon or an elaborate dinner
seems incomplete without a dessert of this nature. In reality, it is
quite impossible to serve, in either hot or cold weather, any dessert
that is as pleasing as an ice or an ice cream of some kind.
56. In addition to being delicious and finding favor with most persons,
frozen desserts occur in unlimited variety. They include ice creams of
various kinds, frozen custards and punches, sherbets, ices, frappes,
mousses, parfaits, and biscuits. Recipes for several varieties of each
of these kinds are given in this Section, and it will therefore not be a
difficult matter to select a frozen dessert that will be suitable for
any meal in which it may be served. The preparation of frozen desserts,
however, need not be confined to a certain limited number of recipes, as
a recipe may be devised to suit almost any occasion or condition. For
instance, if there are certain fruits or fruit juices in supply that
should be used, an excellent way in which to utilize them is in a frozen
dessert of some kind. After a little experience, the housewife will find
that she can produce excellent results by merely combining the
ingredients she has on hand or those corresponding with the meal in
which the frozen dessert is to be served.
57. The food value of frozen desserts varies with the ingredients used
in their preparation, it being extremely high in some and very low in
others. Therefore, the particular one to select depends somewhat on the
other dishes in the meal. On the whole, they contain very healthful
ingredients, so that, if they are properly made, they may have a place
in the diets of both children and grown ups, sick persons and well ones.
Whether or not certain individuals should eat frozen desserts is
sometimes a troublesome question. There may be conditions under which
desserts of this kind should not be included in the diet, but these need
not give the housewife any particular concern.
58. Frozen desserts may be purchased ready made, but those made in the
home cost less, are usually more delicious, and can be prepared in
greater variety. As they are not difficult to make and are not
necessarily an expensive dessert, the housewife should often include
them in her meals. Therefore, an ice-cream freezer of a size that will
accommodate the requirements of the members of the family is a good
thing to add to the cookery equipment. Ices and ice creams can be made
in a pail that has a cover and a bail, such as a lard pail, but this is
not a very convenient equipment and does not produce such satisfactory
results as those obtained with a good freezer. Some desserts of this
kind may be frozen without the use of a freezer, but, as a rule, they
contain materials that make them rather expensive.
59. THEORY OF FREEZING.--So that the best results may be secured in the
making of frozen desserts, it is well that the theory of freezing be
thoroughly understood. The two things necessary for the freezing of such
desserts are ice and salt. When these are brought together and the ice
melts, a salt solution is formed, since salt has a tendency to combine
with moisture whenever they come in contact with each other. In order to
obtain this result in the freezing of desserts, it is necessary, of
course, that the ice be melted. The warmth required to make this melting
possible comes from the contents of the can inside the ice-cream
freezer. When this warmth is absorbed by the ice, the cold temperature
released by the melting of the ice passes into the ice-cream mixture.
The result is that the ice tends to become liquid and the contents of
the can solid by the exchange of temperatures. To make the mixture of
62 / 173
uniform consistency, it is usually agitated by means of a dasher during
the freezing process. This incorporates air into the mixture and
consequently makes it light and increases its volume.
60. PROPORTION OF ICE TO SALT.--The ingredients used in the mixture have
much to do with the texture of the ice cream when it is frozen. For
instance, a mixture that is thin and composed largely of water will not
have so smooth a consistency when frozen as a heavier mixture in which
cream or eggs or both are present and a smaller proportion of water is
used. Another important factor in the texture of the finished product is
the proportion of ice to salt, for this has much to do with the length
of time required for freezing the mixture. The smaller the proportion of
salt, the slower will be the freezing process, for the melting of the
ice takes place more slowly; but the result of this slow freezing is a
finer, smoother texture. Granular, coarse-grained frozen desserts, such
as some sherbets and frappes, are frozen with a large proportion of
salt, which permits the freezing to take place more quickly.
61. On this rapidity in freezing also depends to a large extent the
increase in quantity that takes place in the frozen mixture. Any one who
has had experience in making ice cream knows that the can of the freezer
cannot be filled before the freezing is begun or it will overflow during
the freezing process. Even if it is only two-thirds or three-fourths
full, it will be entirely full when the freezing is completed. This
increase depends somewhat on the kind of mixture, as has been stated, as
well as on the way in which the crank of the freezer is turned, but it
is more largely determined by the proportion of ice and salt and
consequently by the length of time required for the freezing. As can be
readily understood, the more turning that is done, the greater will be
the quantity of air incorporated into the mixture and naturally the more
increase in volume.
62. TABLE SHOWING DETAILS OF FREEZING.--As an aid to the housewife in
the making of frozen desserts, Table I is presented. In it are given the
names of the various kinds of frozen desserts, together with the usual
texture of each, the proportion of ice and salt required to freeze each,
the way in which it freezes, and the increase in volume that can be
expected in each. In trying out the recipes that follow, it will be well
for the housewife to refer to this table for the particular dessert that
she is making, for then she will be able to carry out the freezing more
successfully and will understand what to expect in the finished product.
TABLE I
FROZEN DESSERTS
Proportion Manner Increase
Kind of Dessert Texture of Ice and of in Volume
Salt Freezing Per Cent
Philadelphia ice cream Fine 3 to 1 Slow 25 to 40
Custard ice cream Fine 3 to 1 Slow 25 to 40
Frozen custard Fine 3 to 1 Slow 25 to 40
Sherbet Slightly granular 2 to 1 Rapid 20 to 30
Ice Slightly granular 2 to 1 Rapid 20 to 30
Frappe Granular 1 to 1 Very rapid 10 to 20
Frozen punch Granular 1 to 1 Very rapid 10 to 20
Mousse Fine 2 to 1 Very slow None
Parfait Fine 2 to 1 Very slow None
Biscuit Fine 2 to 1 Very slow None
63 / 173
PROCEDURE IN FREEZING DESSERTS
63. The preparation of frozen desserts is comparatively simple in
nature, for it usually involves nothing except the cooking of the raw
ingredients and the proper combining of the materials required in the
recipe. Sometimes a custard mixture containing starch is prepared, and
other times a real custard is made. The same rules that apply to the
preparation of these dishes under other conditions should be followed
here. As the housewife is already familiar with these principles, she
will find that there is very little to master about the preparation of
frozen desserts up to the time of freezing. A point that should always
be remembered, however, is that the mixture should be prepared long
enough before the freezing to be entirely cold when it is put into the
freezer, and that, if possible, it should be cooled in a refrigerator.
No trouble will be experienced in preparing enough frozen dessert for
the number that are to be served if it is remembered that 1 quart of
unfrozen mixture will serve six to eight persons when it is frozen.
64. FREEZING THE MIXTURE.--With the preparation of the mixture well
understood, the housewife should turn her attention to the principles
that are involved in its freezing. As has been explained, a can that has
a cover and a bail may sometimes be used, especially if the dessert does
not need turning, but a freezer is necessary for good results in the
preparation of a frozen dessert that requires turning. In the case of
those that need no turning, such as mousses, parfaits, etc., a mold of
some kind or a vacuum freezer is required.
The usual type of freezer consists of a pail, generally wooden, and a
can of smaller size that sets inside of the pail. The space between the
can and the pail is where the ice and salt that freeze the mixture are
packed. The can, which is the container for the mixture, contains a
removable dasher that is turned during the freezing and thus beats air
into the mixture. It is covered with a top that has an opening in the
center through which one end of the dasher extends, and a ring of cogs
surrounding this opening. For the entire freezer there is a top piece
that fastens to both sides of the wooden bucket. It contains a set of
cogs that fit into the cogs on the cover of the can. To one side of this
piece is attached a crank, which, upon being turned, moves both the can
containing the mixture and the dasher inside the can.
65. The first thing to be done in the freezing of any dessert is to get
the ice ready for use. This may be done in numerous ways, but perhaps
the most convenient one is to use a bag made of a heavy material, such
as canvas or ticking, and wooden mallet. Place the ice in the bag and,
as here shown, hold the bag shut with one hand and pound it with the
mallet held in the other. Continue the pounding until the ice is broken
into small pieces, and then empty it into a dishpan or some other large
pan. After the proportion of salt to ice has been decided upon, mix the
salt with the ice.
66. Before the freezer is used, scald the can and the dasher thoroughly
with boiling water and then set them aside to cool. When entirely cold,
fit the can into the freezer, and then pour the mixture into the can.
Remember that the mixture should come to within only one-third or onefourth
of the top of the can. With the cover placed securely on the can
and the top of the freezer attached, proceed to pack the ice and salt
into the freezer. Fill the space between the can and the container with
these materials, using a large spoon for this purpose. Work them down
around the can with the small end of a potato masher or similar
64 / 173
implement, packing the freezer as tightly as possible and making sure
that the ice comes higher than the surface of the mixture inside of
the can.
When the packing has been finished, see that the top is securely
attached and that the hole in the side of the freezer is well stopped
up. Then proceed to freeze the cream. Turn the crank slowly, for nothing
is gained by turning the mixture rapidly at the temperature at which it
is put into the freezer. After the temperature has been reduced
considerably, and just as the mixture begins to thicken a trifle, start
turning the crank more rapidly. The air incorporated just at this time
by the turning of the dasher increases the volume considerably, for it
will remain held in the mixture.
67. PACKING THE MIXTURE.--If the frozen dessert is to be served at once,
turn the crank until it is difficult to turn any longer. However, in
case the dessert is not to be used as soon as it is made, it should be
frozen only moderately hard and then packed and allowed to freeze more.
During this second freezing process, a condition occurs that is known as
ripening and that improves the quality as well as the flavor of the
dessert. After the freezing has been carried on to the desired degree,
unfasten the top of the freezer, wipe the can thoroughly around the top
with a cloth to make sure that all salt and ice are removed, and then
remove the cover. Proceed at once to lift out the dasher and to scrape
it clean with a knife or a spoon. Push down the frozen dessert in the
can carefully and tightly with the aid of a spoon. To prepare it for
packing, stretch a piece of waxed paper over the top of the can,
replace the cover, and fit a cork into the hole in the cover
through which the top of the dasher extends. With this done, remove the
stopper from the hole in the side of the freezer and run off the brine
that has formed by the melting of the ice. Then repack the freezer with
a mixture of ice and salt in the proportion of 2 to 1 and set aside
until needed.
68. USING A VACUUM FREEZER.--There are some frozen desserts that do not
necessarily require the incorporation of air by means of a dasher to be
satisfactory. For desserts of this kind, a vacuum freezer, that is, one
that requires no turning, may be used.
In such a freezer a container extends down through the center of the can
and is surrounded by an air space. The mixture to be frozen is poured
into this container from the top and the ice-and-salt mixture that does
the freezing is put in from the bottom and takes up the air space.
Covers fasten securely both the top and the bottom. A handle attached to
one side makes the handling of such a freezer an easy matter.
By many, a freezer of this kind is considered a decided advantage over
the usual variety of freezer, for it requires no turning, but there are
certain disadvantages about its use that should be understood before one
is secured. In the first place, the expansion that is produced in the
mixture by the incorporation of air when an ordinary freezer is used
does not occur in a vacuum freezer. Also, the texture of the finished
product is not, as a rule, equal to that of the dessert made in a
freezer turned with a dasher. In addition, it is necessary to crack the
ice somewhat finer for a vacuum freezer and to mix it thoroughly with
the correct proportion of salt required for the particular kind of
mixture frozen.
69. When a vacuum freezer is to be used, turn it upside down and insert
the ice-and-salt mixture through the opening in the bottom. Then close
it tight, turn it right side up, and with the top open, pour in the
65 / 173
mixture. Screw the top on tightly, just as the bottom is screwed on,
and set the freezer aside. After the mixture has stood for about 15
minutes, open the freezer from the top and stir the contents down from
the sides with a knife or a spoon. Then replace the cover and allow the
freezing to continue for 10 minutes more. At the end of this time, open
the freezer again, repeat the stirring, refasten the cover, and continue
the freezing for another 5 minutes. The mixture should then be ready
to serve.
* * * * *
RECIPES FOR FROZEN DESSERTS
ICE CREAMS
70. PHILADELPHIA ICE CREAM.--Perhaps the simplest of frozen desserts to
make is Philadelphia ice cream, but it requires cream in order that its
texture be good. For this reason, it is not so economical as some of
those which are a trifle more complicated to prepare. It consists of
cream sweetened, flavored, and then frozen. This is a particularly
attractive way in which to make ice cream when strawberries, red
raspberries, or peaches are in season, as these fresh fruits may be
crushed and added to the cream, instead of plain flavoring.
The recipe here given for the preparation of Philadelphia ice cream
contains vanilla as the flavoring, but fresh fruit of any desirable kind
may be added, this recipe being used merely as a basis. Usually 1 1/2
cupfuls of crushed fruit is required for a quart of cream. It is
necessary, however, to vary the quantity of sugar with the nature of the
fruit used. For instance, if fresh strawberries are used, more sugar
will be required than if canned ones are used, because sugar has already
been added to these. The best plan is to test the mixture before
freezing it, remembering always that more sugar is required for a frozen
dessert than would be necessary if the mixture were not to be frozen.
PHILADELPHIA ICE CREAM
(Sufficient to Serve Six)
1 qt. cream
1 Tb. vanilla
1 c. sugar
Scald the cream in a double boiler, add the sugar and the vanilla, and
cool. If desired, add 1 1/2 cupfuls of crushed fruit. If pineapple is
used, it may be grated or shredded instead of being crushed. Place in a
freezer and freeze according to the directions previously given.
71. VANILLA ICE CREAM.--Plain ice cream is usually made from
ingredients that are somewhat cheaper than those used to make
Philadelphia ice cream. It consists usually of a custard foundation, to
which are added flavoring, sometimes fruit, and usually thin cream. The
custard foundation is often made with corn starch and a small amount of
raw egg. The same rules must be observed in the preparation of this
foundation for ice cream as have been learned in the making of custards.
Frequently some starchy material, such as flour or corn starch, is used
for thickening in the preparation of this dessert. Some persons prefer
flour, as they believe that the presence of flour cannot be detected so
easily as that of corn starch; however, a recipe using each is given.
The mixtures used for this ice cream should not be boiled, but cooked in
a double boiler. If desired, fruits, either cooked or raw, or nuts may
66 / 173
be added to the ice cream for variety.
VANILLA ICE CREAM No. 1
(Sufficient to Serve Six)
4 Tb. flour
1 c. sugar
1/4 tsp. salt
4 c. milk
2 c. thin cream
2 eggs
2 Tb. vanilla
Mix the flour, sugar, and salt with sufficient cold liquid to moisten
well. Add this to the remainder of the milk and the cream heated in a
double boiler. Stir until thickened, and cook for about 20 minutes. Beat
the eggs and add slowly to the mixture, stirring rapidly to prevent
curding. Cook until the egg has thickened, strain, add the vanilla,
cool, and freeze.
VANILLA ICE CREAM No. 2
(Sufficient to Serve Six)
1 qt. milk
3 Tb. corn starch
1-1/2 c. sugar
2 eggs
1 pt. cream
1 Tb. vanilla
Scald the milk and stir into it the corn starch mixed with half the
sugar. Stir constantly until thickened, and cook for 15 to 20 minutes.
Beat the eggs, add the remaining sugar, mix with a little of the hot
mixture, and stir into the double boiler. Remove from the heat, add the
cream, strain, cool, add the flavoring, and freeze.
72. CHOCOLATE ICE CREAM.--Next to vanilla ice cream, chocolate seems to
be the most desired. Some persons think this variety is difficult to
make, but if the accompanying directions are carefully followed, no
difficulty will be experienced and a delicious dessert will be
the result.
CHOCOLATE ICE CREAM
(Sufficient to Serve Six)
2 c. sugar
1/2 tsp. salt
1/2 c. water
4 Tb. flour
3 sq. melted chocolate
2 eggs
5 c. milk
4 tsp. vanilla
2 c. thin cream
Mix the sugar and water and cook until a sirup forms. Add this to the
melted chocolate and cook together until the two are well blended. Add
this mixture to the heated milk and cream, which have been seasoned with
the salt and thickened with the flour. Beat the eggs and add to the hot
mixture, stirring rapidly to prevent curding. Remove from the heat,
cool, add the vanilla, strain, and freeze.
67 / 173
73. MOCHA ICE CREAM.--As the flavor of coffee is usually well liked,
Mocha ice cream, which has coffee for its flavoring, is a dessert that
often finds a place in the meal. It is especially nice to serve in the
hot weather when hot coffee is omitted from the meal.
MOCHA ICE CREAM
(Sufficient to Serve Six)
1 c. water
1-1/4 c. sugar
1/3 3 c. ground coffee
1/4 tsp. salt
1-1/2 c. milk
1 qt. cream
2 eggs
1 tsp. vanilla
Heat the water and add it to the coffee. Allow this to stand on the back
of the stove for about 1/2 hour, and then strain through cheesecloth.
Heat the milk in a double boiler, and to it add the strained coffee.
Beat the eggs and add the sugar and salt to them. Stir into this a
spoonful of the hot milk and coffee and then add to the mixture in the
double boiler. Cook until the eggs have thickened, stirring constantly
to prevent curding. Remove from the heat, cool, add the cream and
vanilla, strain through a fine sieve, and freeze.
74. CARAMEL ICE CREAM.--No more delicious ice cream can be made than
that flavored with caramel. It is usually very fine in texture and rich
in flavor.
CARAMEL ICE CREAM
(Sufficient to Serve Six)
1-1/2 c. sugar
1 egg
1/2 c. water
1/4 tsp. salt
2 c. milk
1 qt. thin cream
2 Tb. flour
1 Tb. vanilla
Caramelize 1/2 of the sugar and add the water. Cook to a sirup. Prepare
a custard with the milk, remaining sugar, flour, egg, and salt. Remove
from the heat, add the caramel and the cream, strain, add the vanilla,
cool, and freeze.
75. JUNKET ICE CREAM WITH PEACHES.--An attractive frozen dessert can be
made by freezing junket and serving it with canned peaches and peach
sirup. This may be made into a mold and the mold garnished with the
peaches, or it may be served on individual plates and a half of a peach
put on each plate.
JUNKET ICE CREAM WITH PEACHES
(Sufficient to Serve Six)
1 c. cream
1 Tb. cold water
1-1/2 qt. milk
1 Tb. vanilla
68 / 173
1-1/2 c. sugar
1 tsp. almond extract
1/4 tsp. salt
Green coloring
2 junket tablets
Canned peaches
Mix the cream and milk, add the sugar and salt, and heat in a double
boiler until lukewarm. Dissolve the junket tablets in the cold water and
add to the lukewarm milk. Add the flavoring and the green coloring,
making the junket a pale green, and stand in a warm place until set.
Turn into a freezer and freeze. If desired, mold and garnish the mold
with the peaches. Add sugar to the peach juice and cook until a thick
sirup is formed. Pour this over the whole and serve. If it is desired
not to mold the ice cream, serve it with a peach on individual serving
plates and pour a spoonful of peach sirup over each portion.
76. FRENCH ICE CREAM.--No more delicious ice cream can be made than that
given in the accompanying recipe and known as French ice cream. It is
especially nice for serving when something very attractive is desired,
as at a dainty luncheon or an afternoon or evening party.
FRENCH ICE CREAM
(Sufficient to Serve Six)
1 pt. milk
1 qt. cream
1 c. sugar
1 Tb. vanilla
Yolks of 8 eggs
1 tsp. lemon
Heat the milk and add the sugar and beaten yolks of the eggs. Cook until
the mixture thickens, remove from the fire, add the cream, vanilla, and
lemon. Cool and freeze.
FROZEN CUSTARDS
77. Frozen custard makes a very desirable kind of frozen dessert. If
properly made, the result is a delightfully rich dessert of smooth
texture. It may be frozen without turning or in the usual way. A similar
mixture is used in some of the recipes of the more complicated frozen
desserts given later. Fruits and nuts may be used in the preparation of
frozen custard to procure variety. During the season when eggs are
expensive, this dessert is a rather extravagant one, so that from the
standpoint of economy it should be made in the spring and summer.
78. PLAIN FROZEN CUSTARD.--If a frozen dessert that is easily made is
desired, plain frozen custard should be tried. The accompanying recipe
gives directions for custard of this kind.
PLAIN FROZEN CUSTARD
(Sufficient to Serve Six)
1-1/2 qt. milk
1/4 tsp. salt
6 eggs
1 Tb. vanilla
1-1/4 c. sugar
1 tsp. lemon extract
69 / 173
Heat the milk in a double boiler. Separate the eggs, beat the yolks, and
add the sugar and salt to them. Add this to the hot milk, stirring
rapidly until the mixture thickens. Remove from the heat, beat the egg
whites, and fold them into the mixture. Add the vanilla and lemon
extract, cool, and freeze.
79. FROZEN CUSTARD WITH NUTS.--Plain frozen custard can be greatly
improved by the addition of nuts. The nuts used may be blanched almonds
roasted in the oven until they are brown, hickory nuts, English walnuts,
pecans, black walnuts, or a mixture of any of these. They should not be
put through a grinder, but should be put into a chopping bowl and
chopped fine with a chopping knife. Prepare the mixture and freeze to a
mush, then open the freezer, add a cupful of chopped nuts, close the
freezer, and complete the freezing.
80. FROZEN CUSTARD WITH RAISINS.--Frozen custard is also delicious when
maple sirup is used in its preparation and raisins are added before the
freezing is complete.
FROZEN CUSTARD WITH RAISINS
(Sufficient to Serve Six)
1 c. sultana raisins
1-1/2 c. maple sirup
1 qt. milk
1 pt. thin cream
6 eggs
1 Tb. vanilla
Steam the raisins until they are soft. Heat the milk in a double
boiler. Beat the eggs, add the maple sirup, and add this to the milk.
Cook until the mixture has thickened, remove from the heat, and stir in
the cream and vanilla. Cool and freeze to a mush; then add the raisins
and continue freezing until stiff. Serve.
81. TUTTI-FRUTTI FROZEN CUSTARD.--A very rich dessert can be made by
adding chopped nuts and several kinds of fruit to custard and then
freezing it to make tutti-frutti custard. Such a dessert is high in food
value and is suitable for a meal in which other rich food is not served.
TUTTI-FRUTTI FROZEN CUSTARD
(Sufficient to Serve Six)
1 qt. milk
6 egg yolks
1 c. sugar
1/8 tsp. salt
1 Tb. vanilla
1/4 c. chopped citron
2 Tb. maraschino juice
1/4 c. chopped maraschino cherries
1/2 c. chopped nuts
1/4 c. chopped candied pineapple
1/2 c. shredded coconut
Heat the milk in a double boiler. Beat the egg yolks and add the sugar
and salt. Add this to the hot milk and stir until the custard has
thickened. Cool, add the vanilla, chopped citron, maraschino juice,
cherries, nuts, pineapple, and coconut. Place in a freezer and freeze
until stiff. Pack and let stand until time to serve.
70 / 173
ICES
82. Ices are simple mixtures of fruit juice and sugar diluted with water
and then frozen. They are expected to be somewhat sour, and, as a rule,
lemon juice is relied on to assist in obtaining this flavor. In
addition, lemon juice also helps to bring out the flavor of the fruit
used as the basis of the ice.
As a rule, a very smooth texture is not desired in this dessert;
consequently, ice is frozen quite rapidly and, as will be noted in Table
I, with a high proportion of salt. Unless the fruit used in an ice is
expensive, this is probably the cheapest frozen dessert that can be
made, for it seldom contains any other ingredients than those mentioned.
It is usually clear, but occasionally the fruit pulp is used in addition
to the fruit juice. When this is done, the mixture should not be frozen
too hard, as the fruit is apt to become icy. Fresh, canned, or preserved
fruit may be used. The sugar used for ices is usually cooked with the
water to form a sirup. Otherwise, the sugar often fails to dissolve and
remains granular, preventing the ice from being as sweet as it should be
for the amount of sugar used.
83. LEMON ICE.--The ice most frequently made is that flavored with
lemon. It is very refreshing when served plain, but it can be improved
by the addition of fruit. A very delightful way in which to serve it is
to place a large spoonful in a sherbet glass, pour over this a spoonful
or two of the sirup from maraschino cherries, and then garnish with
diced bananas.
LEMON ICE
(Sufficient to Serve Six)
4 c. water
2-1/2 c. sugar
3/4 c. lemon juice
Mix the water and sugar, bring to a boil, and cool. Add the lemon juice,
turn into a freezer, and freeze. Serve in any desired way.
84. ORANGE ICE.--Persons fond of oranges generally welcome orange ice as
a dessert. As orange ice is somewhat bland in flavor, it is improved by
the addition of a little lemon juice.
ORANGE ICE
(Sufficient to Serve Six)
2 c. sugar
4 c. water
2 c. orange juice
1/2 c. lemon juice
Cook the sugar and water until a thin sirup is formed, add the lemon and
orange juice, and freeze.
85. FRUIT ICE.--No more refreshing dessert for warm weather can be made
than fruit ice. Orange and lemon juice are used as the foundation, and
grated pineapple and crushed strawberries are added for flavoring.
FRUIT ICE
(Sufficient to Serve Six)
71 / 173
1-1/2 c. sugar
2 c. water
3 oranges
3 lemons
1 c. grated pineapple
1 c. crushed strawberries
Cook the sugar and water until a thin sirup is formed, and then cool.
Add the juice of the oranges and lemons, the grated pineapple, fresh if
possible, and the crushed strawberries. Freeze and serve.
86. FROZEN SPICED PUNCH.--Something entirely different in the way of a
frozen dessert can be made by making frozen spiced punch according to
the accompanying directions. A dessert of this kind is a fitting
conclusion to a meal that is somewhat hearty and varied in its nature.
FROZEN SPICED PUNCH
(Sufficient to Serve Six)
6 cloves
2-in. stick cinnamon
1 qt. water
2 c. sugar
1/2 c. pineapple juice
1/2 c. orange juice
1/2 c. lemon juice
4 drops wintergreen oil
Put the cloves and cinnamon into the water, place over the fire, bring
to the boiling point, and then add the sugar. Cook together for a few
minutes, remove from the fire, and cool. Add the pineapple, orange, and
lemon juice, strain, add the wintergreen oil, and freeze.
87. MINT PUNCH.--When meals containing rich meats and other rich foods
are served, it will be found that mint punch adds just what is needed to
balance them. It is an easy dessert to make, as will be seen from the
accompanying recipe.
MINT PUNCH
(Sufficient to Serve Six)
1 c. sugar
1 qt. water
3 lemons
1 bunch fresh mint
4 drops peppermint oil
Green coloring
Cook the sugar and water until a thin sirup is formed. Cool and add the
juice of the lemons. Wash and chop the leaves of the mint into small
pieces, and add these to the liquid. Add the peppermint oil and
sufficient coloring to make it a pale green. Freeze. The fresh mint
leaves may be omitted if desired.
FRAPPES
88. FRAPPES, in composition, are very similar to ices, consisting
usually of crushed fruit or fruit juice, water, and sugar. They are
granular when frozen, and, as they are never frozen as hard as ice cream
and ices, they are of a mushy consistency. They are more often used for
72 / 173
serving with a heavy course in a dinner or between two courses than as a
dessert. The freezing of frappes is accomplished rapidly, for, as will
be observed from Table I, the proportion of ice and salt used is 1 to 1.
This, together with the fact that the mixture contains a large
proportion of water, accounts for the granular nature of frappes. Any
desirable fruit may be used in the preparation of this dessert. If it is
a rather bland fruit, such as peaches, raspberries, etc., lemon juice
should be added in order to give a sour taste and the mixture will need
to be sweetened accordingly.
89. CRANBERRY FRAPPE.--To the dinner course of a meal in which chicken,
turkey, duck, or other fowl is served, cranberry frappe is often added.
It may be used in place of the cranberry jelly and will be found to be a
delightful change.
CRANBERRY FRAPPE
(Sufficient to Serve Six)
1 qt. cranberries
3 c. water
2 c. sugar
2 lemons
Put the cranberries to cook with the water. When all the berries have
become soft, force them through a colander, add the sugar, and put over
the fire to cook until the sugar is completely dissolved. Remove from
the fire and cool, add the juice of the lemons, and freeze.
90. CIDER FRAPPE.--A delightful addition to a Thanksgiving dinner is
cider frappe. It should be served with the dinner course rather than as
a dessert.
CIDER FRAPPE
(Sufficient to Serve Six)
1/4 c. water
1/2 c. sugar
1 qt. cider
2 lemons
Place the water and sugar over the fire and cook until the sugar is
dissolved. Cool and then add the sirup to the cider and the juice of the
lemons. Freeze.
91. CHERRY FRAPPE.--No more attractive frappe can be served than that
flavored with cherries and colored with a pink coloring. It is very
refreshing and adds much to the meal in which it is served.
CHERRY FRAPPE
(Sufficient to Serve Six)
1 c. sugar
1 c. water
2 lemons
1 c. cherries, chopped
1-1/2 c. juice from canned sour cherries
Pink coloring
Add the sugar to the water and cook until the sugar is dissolved. Cool,
add the juice of the lemons, the chopped cherries, cherry juice, and
sufficient pink coloring to make the mixture a pale pink. Freeze.
73 / 173
SHERBETS
92. SHERBETS, according to definition, are flavored water ices, but as
they are now commonly understood, they have come to have a different
meaning. Desserts now regarded as sherbets are ices to which are added
egg whites, gelatine, milk, or any combination of these things. The
addition of such ingredients improves the texture very much, for
sherbets are less likely to be granular than ices.
Sherbets may be made from fruits or fruit juices of any kind, and these
may be either canned or fresh. Some mixtures of fruits are more
agreeable than others, and an effort should be made to combine the
fruits that make the best mixtures. When a bland fruit is used as the
basis for a sherbet, a more acid one should be added to improve
the flavor.
93. MILK SHERBET.--The accompanying recipe for milk sherbet may be made
as here given, or any desired kind of crushed fruit and fruit juice may
be added to it to give a distinctive fruit flavor. The quantity of lemon
used may be decreased slightly, especially if the fruit added is sour.
If a large amount of unsweetened fruit is added, it may be necessary to
increase the quantity of sugar. This point should be looked after
carefully before freezing.
MILK SHERBET
(Sufficient to Serve Six)
1-1/2 c. sugar
1 qt. milk
3 lemons
Mix the sugar, milk, and juice of the lemons. Stir until the sugar is
dissolved. The milk, of course, will curd, but when it is frozen the
curd will have disappeared entirely. Place in a freezer and freeze
until firm.
94. RASPBERRY SHERBET.--If a delightful dessert is desired, raspberry
sherbet should be made. Fresh raspberries are preferred in a dessert of
this kind, but canned raspberries may be used if it is made out of the
raspberry season.
RASPBERRY SHERBET
(Sufficient to Serve Six)
3 c. milk
2 c. crushed red raspberries
1 lemon
2 c. sugar
Mix the milk, raspberries, juice of the lemon, and sugar. Stir until the
sugar is dissolved. Freeze.
95. PEAR SHERBET.--Pear juice is, of course, rather bland in flavor,
but it makes a very appetizing sherbet if it is combined with
lemon juice.
PEAR SHERBET
(Sufficient to Serve Six)
74 / 173
2 c. pear juice
Juice of 3 lemons
2 c. water
1 c. sugar
1 Tb. gelatine
1 egg white
Mix the fruit juices and water and add the sugar. Soak the gelatine in a
little cold water and add sufficient boiling water to dissolve it. Pour
this into the mixture. Freeze until of a mushy consistency. Add the
beaten egg white and continue to freeze until stiff.
96. STRAWBERRY SHERBET.--As nearly every one is fond of strawberries, a
sherbet in which this fruit is used will always be appreciated. Fresh
strawberries are required in the accompanying recipe, and so this
dessert must be made during strawberry season.
STRAWBERRY SHERBET
(Sufficient to Serve Six)
2 c. fresh crushed strawberries
1 lemon
2 c. sugar
1 qt. milk
2 egg whites
Crush the strawberries, add them with the juice of the lemon and sugar
to the milk. Stir until the sugar is dissolved. Freeze to a mush, add
the beaten egg whites, and continue to freeze until the sherbet
is solid.
97. GRAPE SHERBET.--Sherbet in which grape juice is used for flavoring
makes a change from the usual kind of frozen desserts. A little lemon
juice is used with the grape juice to make it more tart.
GRAPE SHERBET
(Sufficient to Serve Six)
2 c. grape juice
2 c. water
2 c. milk
1 Tb. gelatine
2 c. sugar
1 lemon
Mix the grape juice, water, and milk. Soak the gelatine in a little cold
water and add sufficient boiling water to dissolve. Pour this into the
liquid and add the sugar and the juice of the lemon. Stir until the
sugar is dissolved. Place in a freezer and freeze.
MOUSSES, PARFAITS, AND BISCUITS
98. Nature of Mousses, Parfaits, and Biscuits. Mousses, parfaits, and
biscuits differ from other frozen desserts in that they are frozen in
molds rather than in a freezer. Mousses and parfaits are similar in
nature, and still there is a slight distinction between them. Mousses
nearly always contain gelatine and are frequently made without eggs,
while parfaits are composed largely of sirup, eggs, and cream. Biscuits
are usually made of a mixture similar to mousses and parfaits, but are
molded in individual molds.
75 / 173
Since the desserts are frozen without being turned, they must be of a
heavy, smooth texture, so that they will not be granular when they are
frozen, as would be the case if a fine mixture were packed in a mold and
frozen without turning. In many of them, whipped cream and beaten eggs
are folded in to give lightness. In the ordinary manner of freezing,
this lightness would be lost, but it is retained in this method because
the mixture is undisturbed during the freezing process. Considerable
time is required to freeze these heavy mixtures; in fact, if a mousse
contains too large a proportion of gelatine, there is difficulty in
freezing it at all.
99. MOLDING: MOUSSES, PARFAITS, AND BISCUITS.--The molding of mousses,
parfaits, and biscuits, while different from the freezing of other
frozen desserts, is not a difficult matter. They are usually put in a
mold of some kind and the mold is then covered with a mixture of ice and
salt. After the mixture is prepared, crack the ice as previously
explained, and mix it with salt in the proportion of 2 to 1. As a rule,
a very large dish pan or other utensil that will hold a sufficient
quantity of ice to cover the mold well is used for freezing the packed
mold. Set the mold in the pan of ice and salt until it is thoroughly
cooled, and then fill it with the mixture to be frozen. Often, to
improve the appearance, the mold is first lined with a frappe or an ice
and then filled with the heavier mixture. Such an arrangement provides
an opportunity for a color scheme and at the same time facilitates the
removal of the dessert from the mold.
With the mold filled in the desired way, wrap several layers of oiled
paper in a band around the edge and press the cover down tightly to
prevent the entrance of any salt water. Then pack the closed mold in the
pan of ice and salt, being careful to have it completely covered. It
may be necessary to pour off the water and repack with ice and salt once
during the freezing. Care should be taken not to freeze the mixture too
long, for, at best, it is hard to remove these desserts from the mold
and this difficulty is increased if they are frozen too hard.
100. CARAMEL MOUSSE.--A melon mold makes a very attractive dessert when
used for the molding of caramel mousse. In addition to being
attractive, caramel mousse is so delicious that it appeals to
practically every one.
CARAMEL MOUSSE
(Sufficient to Serve Six)
3/4 c. sugar
1/2 c. water
1 c. evaporated milk
2 tsp. gelatine
1/4 c. water
1 egg white
2 tsp. vanilla
1/4 tsp. salt
Make 1/2 cupful of the sugar and the 1/2 cupful of water into caramel.
Place the can of evaporated milk into a pan of warm water, allow it to
come to a boil over the flame, and then cool the can in the
refrigerator. Soften the gelatine with the 1/4 cupful of water and then
dissolve in the caramel while it is boiling hot. Pour the cold milk into
a bowl, add the egg white, and beat together vigorously. When the
gelatine and caramel have become cool and have started to set, gradually
add the mixture to the milk and egg white, beating constantly. If it is
desired to hasten the thickening process, set the bowl in which the
76 / 173
mixture is being made into a pan of ice. Add the rest of the sugar, the
vanilla, and the salt, and continue beating until the whole begins to
thicken. Place in a mold and freeze in a pan of ice and salt. When
frozen, turn from the mold onto a platter and garnish with canned
peaches in the manner shown. Over each serving, pour some of the peach
juice, which has been boiled down into a thick sirup.
101. CHOCOLATE MOUSSE.--If persons to be served are fond of chocolate
desserts, chocolate mousse should be prepared. This may be packed in a
mold of any desired kind.
CHOCOLATE MOUSSE
(Sufficient to Serve Six)
2 sq. unsweetened chocolate
1-1/4 c. sugar
1 c. water
2 tsp. granulated gelatine
3 c. thin cream
1 tsp. vanilla
1 c. whipping cream
Melt the chocolate in a double boiler. Add the sugar and half of the
water. Cook over the flame until the mixture is thick and smooth. Soften
the gelatine in 1/4 cupful of water, bring the remaining 1/4 cupful of
water to the boiling point, and dissolve the gelatine in it. Add this to
the cooked chocolate and sugar, heat the thin cream in a double boiler,
and mix the two. Add the vanilla, strain, and cool in a pan of ice
water. When the mixture begins to thicken, whip the heavy cream and fold
it in. Mold, pack in ice and salt, and freeze.
102. BANANA-AND-APRICOT MOUSSE.--Mousses are sometimes made of fruits,
but when this is done, the proper combination should be secured. Bananas
and apricots combine very well. An excellent dessert will therefore
result if the directions given in the accompanying recipe are
carefully followed.
BANANA-AND-APRICOT MOUSSE
(Sufficient to Serve Six)
1 c. banana puree
1 c. apricot puree
Juice of 1 lemon
1 c. water
1 c. sugar
2 tsp. gelatine
1 pt. heavy cream
Force ripe bananas through a sieve to make the banana puree. Soak and
stew dried apricots and force these through a sieve to make apricot
puree. Mix the two and add the lemon juice. Add 1/2 cupful of the water
to the sugar and cook until a thick sirup is formed. Add this to the
fruit puree. Soften the gelatine in 1/4 cupful of cold water, heat the
remaining 1/4 cupful to the boiling point, and dissolve the gelatine.
Add the gelatine to the fruit mixture and place in a pan of ice water to
cool. Whip the cream until it is stiff and fold this into the fruit
mixture when it begins to thicken. Mold, pack in ice, and freeze.
103. MAPLE PARFAIT.--Maple sirup may be combined with eggs and whipped
cream to make maple parfait. As may be judged from the ingredients used,
this is a very rich dessert; therefore, it should not be used in a meal
77 / 173
in which the other dishes are hearty. Maple parfait makes an excellent
dish to serve with cake that is not very rich as refreshments for
a party.
MAPLE PARFAIT
(Sufficient to Serve Six)
4 eggs
1 c. maple sirup
1 pt. heavy cream
Beat the eggs. Cook the maple sirup for a few minutes only and pour this
slowly over them. Stir constantly to prevent the curding of the eggs.
Place in a double boiler and cook until the mixture thickens. Cool in a
pan of ice water. Whip the cream until it is stiff and fold this into
the mixture. Mold, pack in ice and salt, and freeze.
104. CAFE PARFAIT.--Coffee used to flavor parfait makes a dessert that
appeals to many. When hot coffee is not included in the meal on a warm
day, this beverage need not be omitted altogether, for it may be used to
flavor the dessert.
CAFE PARFAIT
(Sufficient to Serve Six)
1/4 c. ground coffee
1 c. milk
1 c. sugar
3 c. thin cream
3 eggs
1 c. heavy cream
Scald the coffee and milk together for about 20 minutes, strain, and add
the sugar and thin cream. Stir until the sugar dissolves. Beat the eggs
and add them to the warm mixture. Cook together until the eggs have
thickened and then cool. Whip the heavy cream, fold this into the
custard, and freeze. Serve with sweetened whipped cream.
105. STRAWBERRY ANGEL PARFAIT.--As the name implies, strawberry angel
parfait is a very dainty dessert. Nothing more delightful can be made
during the season when fresh strawberries can be obtained. It is
suitable for serving at the conclusion of a meal, but it is especially
satisfactory for a party or other social affair.
STRAWBERRY ANGEL PARFAIT
(Sufficient to Serve Six)
1 c. sugar
1 c. boiling water
Whites of 2 eggs
1 pt. whipping cream
1 c. crushed strawberries
2 tsp. vanilla
Boil the sugar and water until the sirup threads. Beat the egg whites
and pour the hot sirup over them, beating rapidly. Cool. Whip the cream
and fold it in, add the crushed strawberries and vanilla, and freeze
in a mold.
106. CANTON PARFAIT.--Preserved Canton ginger is used for the flavoring
of Canton parfait. The sirup that comes with the ginger is also used in
78 / 173
the preparation of this dessert. Canton parfait is somewhat of a
departure from the ordinary dessert, but is favored by many persons.
CANTON PARFAIT
(Sufficient to Serve Six)
1 c. sugar
1/2 c. water
4 eggs
2 c. thin cream
1/2 c. preserved Canton ginger
1/4 c. sirup from ginger
1 tsp. vanilla
2 Tb. lemon juice
1 c. whipping cream
Cook the sugar and water together until they form a thin sirup. Beat the
eggs, pour the hot sirup over them, and add the thin cream. Cook in a
double boiler until the eggs have thickened. Cool, add the ginger
chopped into small pieces, the ginger sirup, vanilla, and lemon juice.
Fold into this the heavy cream whipped until it is stiff. Freeze in
a mold.
107. BISCUIT TORTONI.--Something entirely different in the nature of a
frozen dessert can be had by preparing biscuit tortoni. This is frozen
in a mold as are parfaits and mousses, but instead of the entire mold
being served, it is packed in paper cases, and one of these served to
each person. Macaroons are used to flavor this dessert, and a layer of
the crumbs is sprinkled over the top of each serving.
BISCUIT TORTONI
(Sufficient to Serve Six)
1 c. sugar
1/2 c. boiling water
3 eggs
1 pt. thin cream
1 c. heavy cream
1 c. macaroon crumbs
1 tsp. vanilla
Cook the sugar and water until it threads. Beat the eggs and add the
sirup to the beaten eggs. Then add the thin cream, return to the fire,
and cook until the mixture thickens. Set aside to cool. Beat the heavy
cream until it is stiff, and fold this into the custard. Make macaroon
crumbs by drying macaroons and beating them until they are quite fine.
Add 1 cupful of these crumbs and the vanilla to the parfait mixture,
place in a mold and freeze. When frozen, remove from the mold, pack in
paper cases, cover with a layer of macaroon crumbs, and serve.
MOLDING FROZEN DESSERTS
108. After desserts have been frozen in the various ways that have been
explained, they are often molded and then allowed to stand in ice and
salt until they are well set. In this way, many attractive desserts can
be made and numerous color schemes carried out. Some of the molds that
are used for this purpose are shown in Fig. 20. The one in the center is
known as a melon mold, and it is the one used in the preparation of
the caramel mousse shown in Fig. 19. It may also be used for the molding
of desserts that are already frozen. The mold to the left is known as a
79 / 173
brick mold, and is much used for Neapolitan ice cream, while the
small one to the right is an individual mold used for individual
serving. Both the top and the bottom of the brick mold are in the form
of covers that are removable. Directions for the molding of several
desserts of this kind are here given and other frozen mixtures may be
molded in a similar way.
109. NEAPOLITAN ICE CREAM.--A combination of an ice and two kinds of ice
cream, usually of different colors, makes what is known as Neapolitan
ice cream. Various ways of combining these are in practice; for
instance, chocolate ice cream and strawberry ice cream may be combined
with lemon ice, or strawberry and vanilla ice cream and orange ice may
be used together. The ice creams and ices must, of course, be thoroughly
frozen before they are packed in the mold.
Prepare the mold by placing a piece of oiled paper over the bottom cover
and setting the mold in this. Then put a layer of ice cream of one color
into the mold, pack on top of this the second color of ice cream, and
put the ice on top, or pack the ice between the two kinds of ice cream.
Pack each layer tight and push the frozen mixtures well into the
corners so that there will be no holes. Cover the top well with another
piece of oiled paper, place the cover on, and pack the mold into ice
and salt, using a proportion of 2 to 1. Allow this to stand until it is
well set. To serve, remove from the mold, cut slices from the brick,
and place on plates, preferably those covered with paper doilies.
110. BOMBE GLACE.--A combination of an ice and a mousse or parfait
mixture makes a delightful dessert known as Bombe glace. Contrasting
colors should be used if possible in order to make a beautiful dessert.
This is usually made in a melon-shaped mold, but it may be made in a
round mold, such as a tin can, if the can is perfectly water-tight.
Line the mold with an ice and fill the center with a mousse or a
parfait. Place in a mixture of ice and salt and freeze. When it has
become solid, turn out the entire mold on a suitable dish and serve it
at the table.
SERVING FROZEN DESSERTS
111. Frozen desserts offer an opportunity for variety in serving,
because they occur in so many different forms. The method of serving
depends, of course, on the nature of the frozen dessert, but any one of
them that may be served from a large plate or dish is always attractive.
This may be done, as has been explained, if the frozen mixtures are
molded either as a single kind or as a combination of two or more kinds.
112. To remove a molded dessert from the mold before serving, first
clean the mold thoroughly of ice and salt and wipe it dry with a cloth.
Then remove the cover and allow it to stand for a few minutes in a warm
place. This treatment will cause the outside of the frozen mixture to
melt slightly and permit it to slip easily from the mold. A warm cloth
or warm water is sometimes used to melt the surface, and it accomplishes
the work more quickly; but when the mold is so treated it is likely not
to look so well. As soon as the surface is a trifle soft, turn the mold
out on a dish and serve it immediately.
113. Receptacles of numerous kinds are in use for individual servings of
frozen desserts. Slices of ice cream cut from a brick mold and
individual molds are usually served on a small plate about the size of a
bread-and-butter plate. It may be placed directly on the plate, or a
80 / 173
paper doily of the proper size may be put on the plate and the frozen
dessert set on this. Sherbet glasses are much used for individual
portions and are very attractive for this purpose, especially when they
have long stems. Paper cases, such as those shown in Fig. 23, also make
excellent receptacles for individual servings. They may be plain or
fancy and are generally used to carry out a color scheme or a decorative
idea. Meringues having the bottom removed and the center scooped out are
sometimes used as cases in which to serve ice cream. These are made of
egg white and sugar and baked in the oven. They are not difficult to
prepare, as the recipes for them in Cakes, Cookies, and Puddings, Part
2, explain, and they are often garnished with whipped cream. All such
receptacles are placed on a small plate either with or without a paper
doily of the right size.
114. It is a little more difficult to serve desserts frozen in a freezer
than those which an molded. However, there are numerous ways of
garnishing and serving such desserts to add to their attractiveness.
Candied fruits, such as cherries and pineapple, candied violet, mint,
and rose leaves, maraschino and creme-de-menthe cherries, fresh
strawberries, preserved cherries, strawberries, and other fruits, sliced
peaches or bananas, whipped cream, toasted coconut, chopped nuts of
different kinds, and various kinds of fruit sirups may all be used to
advantage with these desserts. Then, too, a chocolate sirup made by
cooking sugar, water, and chocolate or sugar, milk, and chocolate may
be served hot or cold over ice cream and similar desserts. Another
excellent dip is made of any kind of fruit juice thickened with sugar.
The marshmallow whip explained in Art. 54 may be made in any desirable
color and then used alone or with a dip as a garnish for ice cream.
* * * * *
COLD AND FROZEN DESSERTS
EXAMINATION QUESTIONS
(1) Discuss briefly the value of desserts with meals.
(2) What points should be considered in the selection of desserts?
(3) What is the value of an attractive appearance in a dessert?
(4) (a) How do the general rules of cookery apply in the preparation
of desserts? (b) Give an example.
(5) Of what value to desserts is: (a) a bland sauce? (b) a highly
seasoned sauce?
(6) (a) Mention the proportion of eggs and milk for a custard. (b)
Describe the method of making and baking plain custard.
(7) (a) Give a common test for determining when baked custard is done.
(b) Give the test for soft custard.
(8) (a) How should pearl tapioca be prepared for cooking? (b) What
should be its appearance when it has been cooked?
(9) How is gelatine prepared when it is to be used for desserts?
(10) Give the theory for the freezing of desserts.
81 / 173
(11) Give the proportion of ice to salt for: (a) ice cream; (b)
sherbets; (c) ices; (d) frappes; (e) frozen punch; (f) frozen
desserts that are packed and not turned to freeze.
(12) Describe the procedure in getting a mixture ready to freeze.
(13) To what is the increase in quantity during the freezing of a
mixture due?
(14) How does the rate of speed in turning the dasher affect the
freezing of a dessert?
(15) How can you determine when the mixture in a freezer is sufficiently
frozen?
(16) What should be done in making a frozen dessert when the freezing
has been completed?
(17) State the advantages and disadvantages of a vacuum freezer.
(18) What are: (a) ices? (b) sherbets?
(19) How is a mold of ice cream packed?
(20) Describe an original way of serving ice cream.
CAKES, COOKIES, AND PUDDINGS (PART 1)
* * * * *
CAKE AND PUDDING MIXTURES IN THE DIET
1. CAKE is a mixture of flour, eggs, sugar, butter, and liquid that is
baked in the oven in a variety of forms and distinguished by a tender
texture and a sweet flavor. Closely allied to cake mixtures proper are
many others, including cookies, small cakes, puddings, etc. While these
differ from cakes in some respects, they are similar in use,
ingredients, or methods of preparation. Because of this similarity, a
number of these related mixtures are taken up in connection with cakes.
2. Foods of this class, which are usually served as dessert, are for the
most part considered as luxuries and, of course, are not used so
extensively in the diet as other classes of foods. However, sweet food
is required to a certain extent in each person's diet, and it may be
obtained in this agreeable form without overbalancing the food account
if a little economy is practiced elsewhere. Thus, a small quantity of
cake or pudding that is light, not too rich, and properly made may be
served without injury to most persons as a dessert or as an
accompaniment to a dessert. For children, the less rich and sweet
mixtures, such as cookies, are preferable to rich cake and very sweet
confections and may be fed to them occasionally.
3. Because of the almost unlimited variation in the proportion of
ingredients, considerable variety exists in desserts of this kind. Cakes
range from those made with only eggs for leavening to those containing
very few eggs and having the standard proportion of other leavening
agents. For instance, there is sponge cake; which contains no shortening
and no leavening except eggs, in contrast with butter cake, which has
82 / 173
much shortening or little, as the case may be, and requires
proportionate quantities of flour and leavening other than eggs. Then
there are soft, rich cookies containing shortening and sugar and the
harder, less rich ones containing a greater proportion of flour.
4. In addition to cakes and puddings proper, there are many mixtures
that can scarcely be classed as cakes at all. A few of them, such as
meringues, are so sweet and delicate that they could be considered as
confections, but they are discussed in connection with cakes because
they take the place of cake in the meal. The peculiar pastes used for
the making of cream puffs and eclairs are not in reality cakes, nor are
they real pastry, but because they are served as desserts and belong
somewhere in this class, they are included here. Doughnuts and crullers
are perhaps more often thought of as quick breads than as cakes.
However, the mixtures used for them are sweet. They differ from the
mixtures for cakes only in being less rich, but by the peculiar method
of their preparation in deep fat these foods become richer than the
majority of cakes. Then there are a few varieties of cakes made with
yeast which are related to cake in some respects and can well be taken
up in this connection.
5. The proportions of liquid to flour for the various kinds of cake
mixtures do not differ materially from those of the batters and doughs
given in Hot Breads. Still, the increased amount of sugar, eggs, and
shortening must always be considered, for these ingredients make
considerable variation in the general proportions. All that is said in
Hot Breads concerning leavening agents and the proportions in which
they are used applies with equal force to the making of cakes.
6. To be able to make foods of this nature well is one of the triumphs
of the modern housewife. But this accomplishment is not beyond the
limitations of any woman who masters the principles of cookery and
diligently applies them to this part of the subject. In addition to
making desserts that are merely palatable, she can, with a little
practice, learn to decorate these foods, particularly cakes, both
attractively and artistically. When she is equipped with such knowledge,
she will be able to present her family with many varieties of this
pleasing dessert.
* * * * *
CAKES
INGREDIENTS USED IN CAKES
NECESSARY INGREDIENTS
7. QUALITY OF INGREDIENTS.--The materials used in the making of cakes
should be of as good quality as possible, and when put into the cake
they should be in the best condition. In this phase of cookery, as in
all others, better results are obtained when good materials are used.
Besides possessing this general characteristic, certain of the
ingredients require special attention.
8. FAT FOR CAKES.--The fat used for cakes must necessarily be of an
agreeable flavor, and for this reason butter is the kind in general use.
There are, of course, other fats that may be used to advantage either as
part or all of the fat required. However, when another fat is to take
the place of butter, one that is practically flavorless should be
chosen. Oleomargarine of various kinds, Crisco, and even some of the
liquid fats are very satisfactory, especially in the making of cookies.
83 / 173
9. SWEETENING FOR CAKES.--Numerous varieties of sugar may be employed in
the making of cakes. Probably granulated sugar is used more frequently
than any other, but brown sugar, soft sugar, and confectioner's sugar
all have a place in cake making. Any of these may be used in the
preparation of icing as well as for an ingredient of the cake itself.
10. LEAVENING FOR CAKES.--An important source of leavening in cakes is
eggs. For cakes to be most satisfactory, the eggs employed should be
strictly fresh. During the season when they are scarce and consequently
high in price, recipes that require only a few eggs should be prepared.
Baking powder, which is also an important leavening in cakes, should be
of an approved brand that can be relied on to do the work expected of
it. Soda and cream of tartar are sometimes used together, and, again,
soda is used alone with molasses or sour milk. For every 3 eggs in a
cake mixture, 1 teaspoonful of the baking powder called for in the
recipe may be omitted. Altitude affects the amount of baking powder
required in cakes. The quantity given in the recipes is correct for
altitudes varying from sea level to 1/2 mile high, but it should be
reduced one-fifth at an elevation of 1 mile, and three-tenths at an
elevation of 7,000 feet.
11. LIQUID FOR CAKES.--Milk, as a rule, is the liquid used in cake
making. It may be skim milk or whole milk, it may consist of part water
and part milk, or it may be entirely water, depending on the kind of
cake. When a large number of eggs are used in a cake, very little liquid
is employed. Sometimes the liquid consists of molasses and sour milk
used together, separately, or with some other liquid.
12. FLOUR FOR CAKES.--The flour used in the preparation of cakes may be
bread, pastry, or blend flour, depending on the kind of cake desired.
While a blend, or an all-purpose, flour makes a satisfactory cake,
pastry flour, which is milled from soft winter wheat, or better still,
cake flour, is more nearly ideal as the excess gluten is removed, and it
is much finer milled; hence it produces a lighter, finer, more delicate
cake. Wheat flour is the kind that is generally used, but other flours,
such as white corn meal, rice flour, and potato flour, though producing
a drying effect, are sometimes combined with wheat. A tablespoonful of
corn starch sifted with the bread or hard wheat flour is an improvement
over straight bread flour, but as it has a drying effect, it is not to
be recommended.
MISCELLANEOUS INGREDIENTS
13. In addition to the ingredients that have just been mentioned, there
are numerous other ingredients that are often used in cakes. Some of
them are used for the purpose of adding flavor and variety to otherwise
plain cakes, while many of them are used entirely for the purpose of
flavoring. These ingredients, like the necessary ones, should be of
excellent quality. It is essential that their use and value be
understood, for by means of them pleasing variety may often be secured
with just a plain-cake recipe. For instance, a plain cake as a
foundation may be varied by using with it raisins, nuts, spices,
coconut, preserved fruits of various kinds, or flavoring of some sort.
To be able to use these ingredients properly, it is well for the
housewife to be familiar with their nature and the treatment that must
be given to them before they can be used.
14. CURRANTS AND RAISINS.--As has already been learned, currants and
84 / 173
raisins are varieties of dried grapes. Currants do not contain seeds,
but raisins come in both seeded and seedless varieties, and either of
these are satisfactory for cake making. Currants are often dry and hard,
and as they are usually very dirty they require considerable cleaning to
prevent them from being gritty when the cake is eaten. Because of these
facts, currants are not very satisfactory and consequently are usually
replaced by raisins, which may be used, either chopped or whole, for any
of the purposes currants are used. If small raisins are desired,
sultanas, which are a small, light-colored, and mild-flavored variety,
are the best to purchase. These two fruits increase the food value of
the mixtures to which they are added. Raisins, being extremely high in
carbohydrate, are especially valuable as an ingredient.
Before currants and raisins are used in cake mixtures, they should be
thoroughly cleaned. To clean them, place them in a colander, and then
turn a stream of cold water over them and rub them between the fingers
until all dirt or other foreign material is removed. When clean, allow
them to dry as thoroughly as possible before using them.
skip to main |
skip to sidebar
counter
flag counter
search with google
Blog Archive
-
▼
2009
(248)
-
▼
June
(248)
- America’s Most Wanted Low Carb Recipes
- ESSENTIALS OF COOKING VOLUME 5-2
- ESSENTIALS OF COOKING VOLUME 5-1
- ESSENTIALS OF COOKING Volume 4-2
- ESSENTIALS OF COOKING Volume 4-1
- ESSENTIALS OF COOKING VOLUME 3-2
- ESSENTIALS OF COOKING VOLUME 3-1
- ESSENTIALS OF COOKING VOLUME 2-2
- ESSENTIALS OF COOKING VOLUME 2-1
- VEGETARIAN VEGETABLES RECIPES
- VEGETARIAN TARTS RECIPES
- vegetarian SOUPS AND STEWS recipes
- VEGETARIAN SAVOURIES RECIPES
- VEGETARIAN SANDWICHES RECIPES
- VEGETARIAN SALADS RECIPES
- VEGETARIAN RICE RECIPES
- VEGETARIAN PUDDINGS RECIPES
- VEGETARIAN POTATO COOKERY RECIPES
- VEGETARIAN OMELETS RECIPES
- VEGETARISAN SOUCES RECIPES
- VEGETARIAN MISCELLANEOUS
- VEGETARIAN MISCELLANEOUS recipes
- VEGETARIAN MACARONI RECIPES
- VEGETARIAN INVALID COOKERY RECIPES
- VEGETARIAN EGG COOKERY RECIPES
- VEGETARIAN CUSTARDS RECIPES
- VEGETARIAN CREAMS RECIPES
- VEGETARIAN BREAD AND CAKES RECIPES
- VEGETARIAN BLANCMANGES RECIPES
- vegetarian batters recipes
- VEGETARIAN APPLES COOKERY RECIPES
- seafood recipes 10
- seafood recipes 9
- seafood recipes 8
- seafood recipes 7
- seafood recipes 6
- seafood recipes 5
- seafood recipes 4
- seafood recipes 3
- DR. ALLINSON’S NATURAL FOOD
- ESSENTIALS OF COOKING VOLUME 1
- Low Carb Recipes
- A MONTH’S MENUS FOR VEGETARIAN
- world food recipes 2
- world food recipes 1
- wings recipes
- wild game recipes
- whiskey recipes
- vodka recipes
- vegetables recipes 2
- vegetables recipes 1
- top secret recipes 5
- top secret recipes 4
- top secret recipes 3
- top secret recipes 2
- top secret recipes 1
- tequila recipes
- SPANISH FOOD RECIPES
- southern recipes
- soups recipes 3
- soups recipes 2
- SOUPS recipes 1
- Soul Food Recipes
- SMOOTHIE RECIPES
- SIDE DISHES recipes
- seafood recipes 2
- seafood recipes 1
- SEAFOOD and FISH recipes
- Sandwich Recipes 8
- Sandwich Recipes 7
- Sandwich Recipes 6
- Sandwich Recipes 5
- Sandwich Recipes 4
- Sandwich Recipes 3
- SANDWICH RECIPES 2
- SANDWICH RECIPES 1
- SALAD recipes 9
- salad recipes 8
- salad recipes 7
- salad recipes 6
- salad recipes 5
- salad recipes 4
- salad recipes 3
- salad recipes 2
- salad recipes 1
- roundst recipes 2
- roundst recipes 1
- ROOT BEER, SPRUCE BEER, GINGER SODA recipes
- ribs recipes 3
- ribs recipes 2
- ribs recipes 1
- puddings recipes 3
- puddings recipes 2
- puddings recipes 1
- Powdered Food Recipes
- poultry recipes 2
- poultry recipes 1
- Popcorn recipes
- Pizza recipes 4
- Pizza recipes 3
-
▼
June
(248)
my link
Labels
- A MEDIEVAL FEAST Seven Great Recipes (1)
- A MONTH’S MENUS FOR VEGETARIAN (1)
- ALCOHOLIC COFFEE RECIPES (1)
- America’s Most Wanted Low Carb Recipes (1)
- Amish Recipes (1)
- and more secret recipes 1 (1)
- and more secret recipes 2 (1)
- and more secret recipes 3 (1)
- and more secret recipes 4 (1)
- APPETIZERS and SNACKS recipes (1)
- APPETIZERS recipes (1)
- Applebee's (4)
- BAKING and BREADS recipes (1)
- BARTENDER’S RECIPES 1 (1)
- BARTENDER’S RECIPES 2 (1)
- BARTENDER’S RECIPES 3 (1)
- BARTENDER’S RECIPES 4 (1)
- BARTENDER’S RECIPES 5 (1)
- BARTENDER’S RECIPES 6 (1)
- BARTENDER’S RECIPES 7 (1)
- BARTENDER’S RECIPES 8 (1)
- Bath and Body Recipes 1 (1)
- Bath and Body Recipes 2 (1)
- BBQ and GRILLING recipes (1)
- BEEF and LAMB recipes (1)
- beer recipes 1 (1)
- beer recipes 2 (1)
- beer recipes 3 (1)
- beer recipes 4 (1)
- beer recipes 5 (1)
- beer recipes 6 (1)
- beer recipes 7 (1)
- beer recipes 8 (1)
- Boston Chicken (4)
- Bread Recipes 1 (1)
- Bread Recipes 2 (1)
- BREAKFAST recipes (1)
- Burger King (4)
- cajun recipes (1)
- CAKES and PIES recipes 1 (1)
- CAKES and PIES recipes 2 (1)
- cakes recipes 1 (1)
- cakes recipes 2 (1)
- cakes recipes 3 (1)
- cakes recipes 4 (1)
- Camps (1)
- CANDY recipes (1)
- cAT FOOD RECIPES (1)
- Cheesecake Recipes (1)
- Chicken Recipes 1 (1)
- Chicken Recipes 2 (1)
- chili recipes 1 (1)
- chili recipes 2 (1)
- chili recipes 3 (1)
- chili recipes 4 (1)
- Chinese food recipes 1 (1)
- Chinese foods recipes 2 (1)
- Chinese foods recipes 3 (1)
- Chocolate and Cocoa Recipes 1 (1)
- Chocolate and Cocoa Recipes 2 (1)
- Chocolate recipes 1 (1)
- Chocolate recipes 2 (1)
- Chocolate recipes 3 (1)
- Chocolate recipes 4 (1)
- Cinnabon® (4)
- COCKTAIL RECIPES a-f (1)
- COCKTAIL RECIPES g-z (1)
- Cocoa and Chocolate (1)
- coffee (1)
- COFFEE CAKES RECIPES (1)
- COFFEE DESSERTS RECIPES (1)
- COFFEE LOVERS RECIPES 1 (1)
- COFFEE LOVERS RECIPES 2 (1)
- coffee recipes (1)
- COLD COFFEE RECIPES (1)
- Concession Stand (2)
- cookbooks recipes 1 (1)
- cookbooks recipes 2 (1)
- cookbooks recipes 3 (1)
- cookies recipes 1 (1)
- cookies recipes 2 (1)
- cookies recipes 3 (1)
- craft recipes 1 (1)
- Craft Recipes 10 (1)
- craft recipes 2 (1)
- Craft Recipes 3 (1)
- Craft Recipes 4 (1)
- Craft Recipes 5 (1)
- Craft Recipes 6 (1)
- Craft Recipes 7 (1)
- Craft Recipes 8 (1)
- Craft Recipes 9 (1)
- CRAFTS FOR TOTS recipes (1)
- CROCKPOT RECIPES 1 (1)
- CROCKPOT RECIPES 2 (1)
- CROCKPOT RECIPES 3 (1)
- CROCKPOT RECIPES 4 (1)
- dessert recipes 4 (1)
- DESSERTS recipes 1 (1)
- DESSERTS recipes 2 (1)
- desserts recipes 3 (1)
- diabetic recipes 1 (1)
- diabetic recipes 2 (1)
- diabetic recipes 3 (1)
- diet foods recipes (1)
- dog food recipes (1)
- Dog Treat Recipes (1)
- DR. ALLINSON’S NATURAL FOOD (1)
- dutch food recipes 1 (1)
- dutch food recipes 2 (1)
- dutch food recipes 3 (1)
- dutch food recipes 4 (1)
- EASTER RECIPES 1 (1)
- EASTER RECIPES 2 (1)
- EASTER RECIPES 3 (1)
- ESSENTIALS OF COOKING VOLUME 1 (1)
- ESSENTIALS OF COOKING VOLUME 2-1 (1)
- ESSENTIALS OF COOKING VOLUME 2-2 (1)
- ESSENTIALS OF COOKING VOLUME 3-1 (1)
- ESSENTIALS OF COOKING VOLUME 3-2 (1)
- ESSENTIALS OF COOKING Volume 4-1 (1)
- ESSENTIALS OF COOKING Volume 4-2 (1)
- ESSENTIALS OF COOKING VOLUME 5-1 (1)
- ESSENTIALS OF COOKING VOLUME 5-2 (1)
- Fair (2)
- Favorite Camping Recipes (1)
- FONDUE RECIPES (1)
- Food Recipes for Schools (1)
- Frugal Recipes (1)
- Fun Kids Recipes (1)
- GIFT BASKET IDEAS 1 (1)
- GIFT BASKET IDEAS 2 (1)
- GIFT IN A JAR RECIPES 1 (1)
- GIFT IN A JAR RECIPES 2 (1)
- GINGER SODA recipes (1)
- Hard Rock Cafe (4)
- Healthy Food Recipes 1 (1)
- HOT COFFEE RECIPES (1)
- Ice Cream Recipes 1 (1)
- Ice Cream Recipes 2 (1)
- indonesian food recipes (1)
- Institutions and Homes (1)
- ITALIAN food RECIPES (1)
- JAM / JELLY RECIPES (1)
- Jamie Oliver recipes 1 (1)
- Jamie Oliver recipes 2 (1)
- Jamie Oliver recipes 3 (1)
- Jamie Oliver recipes 4 (1)
- jelly recipes 1 (1)
- jelly recipes 2 (1)
- Jerky Recipes (1)
- KFC (4)
- Korean food recipes (1)
- Large Crowd Recipes (2)
- LATTES RECIPES (1)
- Lebanese Food Recipes (1)
- Low Carb Recipes (1)
- McDonald's® (4)
- Meals recipes (1)
- MEATS - BEEF recipes (1)
- MEATS - PORK and LAMB recipes (1)
- MEATS - POULTRY recipes (1)
- Mexican food Recipes (1)
- Mrs Fields (4)
- My Baby Food Recipes (1)
- other coffee recipes (1)
- Outback Steakhouse® (4)
- outdoor recipes 1 (1)
- outdoor recipes 2 (1)
- outdoor recipes 3 (1)
- PASTA recipes (1)
- Persian Food Recipes: (1)
- Pizza recipes 1 (1)
- Pizza recipes 2 (1)
- Pizza recipes 3 (1)
- Pizza recipes 4 (1)
- Planet Hollywood's (4)
- Popcorn recipes (1)
- poultry recipes 1 (1)
- poultry recipes 2 (1)
- Powdered Food Recipes (1)
- puddings recipes 1 (1)
- puddings recipes 2 (1)
- puddings recipes 3 (1)
- Red Lobster (4)
- ribs recipes 1 (1)
- ribs recipes 2 (1)
- ribs recipes 3 (1)
- ROOT BEER (1)
- roundst recipes 1 (1)
- roundst recipes 2 (1)
- salad recipes 1 (1)
- salad recipes 2 (1)
- salad recipes 3 (1)
- salad recipes 4 (1)
- salad recipes 5 (1)
- salad recipes 6 (1)
- salad recipes 7 (1)
- salad recipes 8 (1)
- SALAD recipes 9 (1)
- SANDWICH RECIPES 1 (1)
- SANDWICH RECIPES 2 (1)
- Sandwich Recipes 3 (1)
- Sandwich Recipes 4 (1)
- Sandwich Recipes 5 (1)
- Sandwich Recipes 6 (1)
- Sandwich Recipes 7 (1)
- Sandwich Recipes 8 (1)
- SEAFOOD and FISH recipes (1)
- seafood recipes 1 (1)
- seafood recipes 10 (1)
- seafood recipes 2 (1)
- seafood recipes 3 (1)
- seafood recipes 4 (1)
- seafood recipes 5 (1)
- seafood recipes 6 (1)
- seafood recipes 7 (1)
- seafood recipes 8 (1)
- seafood recipes 9 (1)
- SIDE DISHES recipes (1)
- SMOOTHIE RECIPES (1)
- Soul Food Recipes (1)
- SOUPS recipes 1 (1)
- soups recipes 2 (1)
- soups recipes 3 (1)
- southern recipes (1)
- SPANISH FOOD RECIPES (1)
- SPRUCE BEER (1)
- tequila recipes (1)
- top secret recipes 1 (1)
- top secret recipes 2 (1)
- top secret recipes 3 (1)
- top secret recipes 4 (1)
- top secret recipes 5 (1)
- vegetables recipes 1 (1)
- vegetables recipes 2 (1)
- VEGETARIAN APPLES COOKERY RECIPES (1)
- vegetarian batters recipes (1)
- VEGETARIAN BLANCMANGES RECIPES (1)
- VEGETARIAN BREAD AND CAKES RECIPES (1)
- VEGETARIAN CREAMS RECIPES (1)
- VEGETARIAN CUSTARDS RECIPES (1)
- VEGETARIAN EGG COOKERY RECIPES (1)
- VEGETARIAN INVALID COOKERY RECIPES (1)
- VEGETARIAN MACARONI RECIPES (1)
- VEGETARIAN MISCELLANEOUS (1)
- VEGETARIAN MISCELLANEOUS recipes (1)
- VEGETARIAN OMELETS RECIPES (1)
- VEGETARIAN POTATO COOKERY RECIPES (1)
- VEGETARIAN PUDDINGS RECIPES (1)
- VEGETARIAN RICE RECIPES (1)
- VEGETARIAN SALADS RECIPES (1)
- VEGETARIAN SANDWICHES RECIPES (1)
- VEGETARIAN SAVOURIES RECIPES (1)
- vegetarian SOUPS AND STEWS recipes (1)
- VEGETARIAN TARTS RECIPES (1)
- VEGETARIAN VEGETABLES RECIPES (1)
- VEGETARISAN SOUCES RECIPES (1)
- vodka recipes (1)
- whiskey recipes (1)
- wild game recipes (1)
- wings recipes (1)
- world food recipes 2 (1)
- world food recipes 1 (1)