Chapter XXII Economical Receipts
Baked Beans
4 cups beans
½ pound salt pork
1 tablespoon salt
4 tablespoons sugar or
4 tablespoons molasses
½ tablespoon mustard
Soak beans over night, drain, cover with cold water and simmer until tender when pierced with a darning needle. Drain, pour one half of beans into bean pot; add salt, sweetening and mustard. Place salt pork which has been scored on top of beans, cover with remaining beans and cover whole with boiling water.
Cover bean pot and bake in a slow oven eight hours. Uncover the last hour of cooking.
Many people cook one small onion with the beans. To score pork, cut the pork rind into small squares.
Oatmeal Muffins No. 2
1 cup milk
1 cup uncooked oatmeal
2 tablespoons lard or suet
¼ cup lukewarm water
½ cup molasses
2 to 3 cups entire wheat flour
½ yeast cake
1 teaspoon salt
Scald milk; add oatmeal and shortening; let stand until cool. Dissolve yeast in lukewarm water, add molasses, combine mixtures, add entire wheat and salt, knead, let rise, knead, shape, let rise, and bake.
Oatmeal Wafers No. 2
1 cup rolled oats
1 egg
¼ teaspoon salt
1 tablespoon butter
½ cup sugar
Beat egg, add remaining ingredients, drop from a teaspoon on to a buttered sheet. Bake in a moderate oven.
Flaked Rice Macaroons
Substitute one and one half cups flaked rice for the rolled oats, and follow the directions for Oatmeal Wafers.
Boiled Kale
Remove leaves, reject stalks, wash in several waters. Cook in boiling salted water. Drain, season, and serve like spinach.
German Cabbage
1 small red cabbage
¼ cup bacon fat
1 tablespoon chopped onion
½ teaspoon salt
few grains cayenne
few grains nutmeg
¼ cup vinegar
2 teaspoons brown sugar
Chop cabbage and soak in cold water. Melt bacon fat, add onion, cook five minutes; add cabbage, salt, cayenne and nutmeg, cook until cabbage is tender. It should steam, and no water should be added. Add sugar and vinegar, cook five minutes, and serve.
Vegetable Croquettes
1 cup cooked rice
2 cups baked beans
½ cup mashed potato
salt and pepper
few drops onion juice
1 tablespoon butter
2 tablespoons flour
½ cup tomato
Melt butter, add flour; when blended, add tomato, cook five minutes, add remaining ingredients, chill, shape, and fry.
Salt Mackerel
1 salt mackerel
2 tablespoons butter
1 cup milk
⅛ teaspoon pepper
1 tablespoon flour
Soak the mackerel over night in cold water to cover. In the morning drain, wash, rinse in cold water, and place flesh side up in dripping pan.
Cover with milk, and cook in a moderate oven about twenty minutes. Melt butter, add flour; when well blended, mix with milk in pan, and cook five minutes. Serve on hot platter and pour sauce over fish, sprinkle with pepper.
Fish Balls
1 cup raw salt codfish
2¼ cups potato cubes
1 egg
¼ teaspoon pepper
⅛ teaspoon salt
1 tablespoon butter
Shred the codfish and press into the cup, put the potatoes in a saucepan, add fish, and cover with boiling water. Cook until potatoes are tender but not mushy. Drain in a colander, mash thoroughly. Add salt, pepper and butter, beat with a fork until light and fluffy, add egg well beaten and beat again. Shape into balls or drop from a tablespoon. Fry in deep fat, drain on brown paper, serve hot.
Salt Fish Cakes
2 cups salt codfish
2 cups hot mashed potato
1 tablespoon butter
¼ cup milk
⅛ teaspoon pepper
¼ teaspoon salt
Soak the fish one or two hours. Drain, cover with cold water, and simmer until fish is tender. Drain and chop. Add mashed potato and seasonings, beat well, shape into round flat cakes, and sauté in hot pork fat. Serve on hot platter and garnish with crisp cubes of fat salt pork.
Fresh Fish Cakes
Substitute two cups of cooked fresh fish for the salt codfish, and proceed as for Salt Fish Cakes.
Salt Fish Soufflé
2 cups cooked salt fish
2 cups mashed potatoes
4 eggs
4 tablespoons butter
¾ cup cream or rich milk
salt and pepper
Mix fish and potatoes and beat well, add cream and seasonings. Beat yolks of eggs until lemon-colored and thick, add to fish mixture, when thoroughly blended add stiffly beaten whites, carefully cutting and folding them in. Pour into a buttered baking dish, bake in a moderate oven about thirty minutes.
Codfish Omelet
2 eggs
1 cup codfish
1 tablespoon butter
2 tablespoons flour
¼ cup milk
Melt butter, add flour, when blended add scalded milk and codfish, cook two minutes. Beat yolks of eggs until lemon-colored and thick; add fish mixture. Beat whites until stiff, cut and fold beaten whites into fish mixture. Cook like Foamy Omelet.
Fish Pudding
2 cups cooked fish
½ cup thick White Sauce
salt
few drops onion juice
2 eggs
pepper
Press the fish through a purée sieve, season, add White Sauce, and beat well. Beat yolks of eggs until lemon-colored and thick, add to fish mixture. Cut and fold in the stiffly beaten whites of eggs, and bake in moderate oven twenty minutes.
Smoked Herring
Cover herring with boiling water. Let stand twenty minutes. Drain, skin, and broil over a clear fire ten minutes, or bake in oven fifteen minutes. Spread with butter and serve hot.
Corned Beef Hash No. 2
2 cups corned beef
2 cups chopped potatoes
1 cup chopped beets
1 slice chopped onion
1 teaspoon salt
¼ cup milk or hot water
Mix all the ingredients. Grease an iron frying pan, heat, add hash, spread evenly, cover, and cook slowly one hour. Fold, turn, and serve.
Vegetable Hash
½ cup chopped carrots
1 cup chopped potatoes
½ cup chopped turnips
few drops onion juice
2 cups chopped cabbage
1 cup chopped beets
2 tablespoons beef fat
¼ cup milk or hot water
salt and pepper
Melt the fat in an iron frying pan; when hissing hot, pour in the above ingredients, spread evenly, cover, and cook slowly one half hour. Fold, turn, and serve.
Lamb Stew
2 pounds breast of lamb
2 cups boiling water
2 cups potato cubes
2 tablespoons butter or pork fat
½ cup sliced onion
2 tablespoons rice
1 cup strained tomato
salt and pepper
Brown the onions in hot fat, cut meat in two-inch pieces, add to onions, cover with hot water, and simmer two hours. Parboil potatoes. Add rice when meat has cooked one hour. Add parboiled potatoes one half hour before serving. Add tomato ten minutes before serving. Season with salt and pepper. The tomato may be omitted and one cup of water substituted.
Scalloped Mutton
2 cups Tomato Sauce
1 cup cooked macaroni
2 cups mutton cut in cubes
1 cup cracker crumbs
⅓ cup melted butter
salt and pepper
Arrange the macaroni, mutton, and Tomato Sauce in layers, sprinkle each layer with salt and pepper, cover the top with the cracker crumbs which have been mixed with the butter, bake until the crumbs are brown.
Barbecued Lamb
1 forequarter of lamb
2 cups water
1 tablespoon salt
¼ cup vinegar
1 teaspoon Kitchen Bouquet
1 teaspoon Worcestershire Sauce
Remove the bones from the lamb and tie in a roll. Place lamb on trivet in dripping pan, and pour the remaining ingredients over it. Cook in moderate oven, baste every ten minutes. Allow twenty minutes to the pound for cooking.
Serve with Tomato Sauce.
Veal Balls
2 cups chopped raw veal
½ cup chopped raw salt pork
1 cup cracker crumbs
½ cup water or stock
1 tablespoon vinegar
1½ teaspoons salt
1 tablespoon flour
1 egg
few drops onion juice
Mix the ingredients and shape into balls. Sauté in salt pork fat. Cover with Curry Sauce and cook in oven one hour. Serve on a bed of rice or macaroni.
Stewed Kidneys on Toast
2 lambs’ kidneys
2 cups water
2 slices onion
4 slices toast
2 teaspoons salt
½ teaspoon pepper
2 tablespoons butter
2 tablespoons flour
Remove thin skin from kidneys and cut in small pieces; soak in cold water to cover for one hour. Drain, add two cups water and onion, and simmer until kidneys are tender. Melt butter, add flour and seasonings, and thicken water in which kidneys were cooked; cook five minutes. Arrange kidneys on toast, and strain sauce over them. Serve immediately.
Stewed Heart
2 hearts
2 tablespoons pork fat
2 tablespoons chopped onion
3 cups cold water
salt and pepper
flour
Wash the hearts (calves’ or lambs’ hearts are the most tender). Sprinkle with salt and pepper and dredge with flour. Sauté in pork fat, adding onion when half sautéd. Cover with water and cook in covered dish in a slow oven for about three hours, adding more water if needed. Arrange hearts on platter, strain gravy over them, and garnish with toast points.
Calf’s Heart Stuffed
Wash the heart, stuff-with Cracker Stuffing. Sew. Arrange one half cup each of onions and carrots in the bottom of a baking dish, place the heart on this bed. Sprinkle with salt and pepper, dredge with flour, and bake two hours. Baste often with pork fat. Remove from pan and make a brown gravy, using three tablespoons of the fat from the pan, adding three tablespoons flour and one and one half cups boiling water. Serve gravy around heart.
Liver Loaf
1 calf’s liver
½ cup bread crumbs
½ teaspoon salt
1 teaspoon Kitchen Bouquet
1 tablespoon vinegar
4 slices salt pork chopped
2 tablespoons chopped onion
1 cup water or stock
few grains of cayenne
few gratings of nutmeg
Wash the liver and chop, cook in boiling water five minutes, drain, add bread crumbs and chop, add remaining ingredients, and press into bread pan. Cover, and bake one hour in slow oven.
Nut Loaf
2 cups soft bread crumbs
1 cup milk
2 cups chopped nuts
½ teaspoon salt
1 egg
1 teaspoon Kitchen Bouquet
⅛ teaspoon pepper
1 tablespoon butter or bacon fat
Soak the crumbs in milk until soft, add remaining ingredients. Pour into bread pan, baste with water, butter, or pork fat, and bake one hour. Serve hot or cold with Tomato Sauce.
Mutton Pot Roast
Wipe, roll, and skewer the forequarter of mutton from which the bones have been removed. Brown in a small amount of fat in a hot frying pan. Parboil four potatoes. Drain. Put a layer of potatoes in deep pudding dish, cover with a layer of sliced onions, sprinkle with flour, salt, and pepper. Put the meat on the vegetables and add one cup water or stock. Cover and cook in a slow oven three hours. Add more liquid if needed, but if the oven is right, no more should be necessary.
Sautéd Salt Pork
Cut salt pork in one fourth inch slices, cover with boiling water, and cook five minutes. Drain, arrange in frying pan, and cook slowly for five minutes, then more rapidly until crisp and brown on both sides.
Salt Pork in Batter
Cut salt pork in thin slices, cover with boiling water, and cook five minutes. Drain and sauté, or dip in Fritter Batter, and sauté in pork fat or fry in deep fat.
Broiled Kidneys
2 kidneys
4 tablespoons cracker crumbs
2 tablespoons butter melted
salt, pepper and lemon juice
Remove the thin skin from the kidneys, and cut in one fourth inch slices. Wash, soak in acidulated water one half hour. Drain, season, dip in butter, then in crumbs, and broil five minutes. Serve on hot platter with Maître d’Hôtel Butter.
Pot Roast
Season a solid piece of beef, either the round or vein, with salt and pepper. Dredge with flour. Brown in a frying pan with a small amount of fat. Place in kettle, add one cup boiling water, cover closely, and cook in slow oven until meat is tender. If the water cooks away, add just enough to keep the meat from burning. Serve hot with Brown Gravy or Tomato Sauce.
Cottage Pie
1 cup chopped meat
1 cup hot water or gravy
2 cups hot mashed potato
½ teaspoon salt
½ cup hot milk
1 tablespoon butter
few grains celery salt
⅛ teaspoon pepper
Put meat in casserole, add salt and pepper to taste, and the hot water. Mix the remaining ingredients with the mashed potato, and spread on top of meat; bake in hot oven until potato is brown.
Rice With Cheese
2 cups steamed rice
2 tablespoons butter
½ teaspoon salt
½ cup grated cheese
few grains cayenne
milk
Arrange rice and cheese in alternate layers in buttered baking dish, add remaining ingredients, allowing sufficient milk to moisten. Cover with buttered cracker crumbs. Bake until crumbs are brown.
Cottage Cheese
Pour sour milk into a cheese cloth. When all of the whey has drained through, season the curd with salt, add a very small amount of butter or cream, and form into balls. Chill and serve. If the curd is not thick, it may be necessary to heat the sour milk, but heat is apt to make the curd tough.
Cranberry Sauce
2 cups sugar
1 cup cranberry juice
1 tablespoon butter
2 tablespoons lemon juice
Boil sugar and juice seven minutes, add butter, and serve.
Sour Cream Gingerbread
1 egg
½ cup molasses
½ cup sugar
¾ cup sour cream
2 teaspoons soda
3 teaspoons ginger
2 teaspoons cinnamon
½ teaspoon salt
2 cups flour
Mix and sift the dry ingredients three times. Beat egg, add cream, molasses, and remaining ingredients, and beat until smooth. Pour into buttered pan and bake in moderate oven twenty to thirty minutes.
Peach Tapioca
1 cup evaporated peaches
1 cup sugar
1 cup tapioca
2 cups boiling water
1 tablespoon lemon juice
½ teaspoon salt
Cover peaches with cold water and soak over night. Cover tapioca with cold water and soak two hours. Drain tapioca, add boiling water and salt, and cook in double boiler until transparent. Drain peaches, add sugar, and cook in double boiler until tender; add lemon juice. Put peaches in bottom of baking dish, pour over tapioca mixture, and bake twenty minutes. Serve hot or cold with sugar and cream.
Apricot Tapioca
Prepare the same as Peach Tapioca, substituting one cup apricots for the peaches.
Rhubarb and Raisin Pudding
2 cups bread crumbs
2 cups rhubarb
¼ cup chopped lemon peel
¼ cup raisins
¼ cup sugar
1 tablespoon lemon juice
Arrange ingredients in layers, having crumbs on top layer. Dot over with butter. Cover and cook one hour.
Gooseberry Trifle
2 cups green gooseberries
1 cup sugar
½ cup pearl tapioca
2 cups boiling water
1 tablespoon lemon juice
Soak tapioca over night. Cook in boiling water until transparent. Cook gooseberries and sugar together until soft; add lemon juice. Combine mixtures and serve cold.
Cranberry Puffs
2 cups cranberries
2 cups flour
4 tablespoons shortening
2 eggs
1 cup milk
4 teaspoons baking powder
1 teaspoon salt
Mix and sift dry ingredients, add shortening, and chop until mealy; add well-beaten eggs and cranberries. Pour into popover bowls and steam one and one half hours. Serve with Cranberry Sauce.
Tapioca and Prune Pudding
8 tablespoons tapioca
3 cups water
½ teaspoon salt
grated rind and juice of ½ lemon
1 cup prunes
⅓ cup sugar
Soak tapioca over night. Cook in double boiler until transparent. Soak prunes over night. Drain, add one cup water, and simmer until tender. Remove stones and cut prunes in pieces. Add seasonings to tapioca. Arrange tapioca and prunes in layers in a buttered pudding dish. Cover, bake in a moderate oven one half hour. Serve with sugar and milk.
Rhubarb Pudding
8 slices bread
4 tablespoons butter
2 cups rhubarb
2 cups sugar
Butter the bread, arrange buttered bread, rhubarb cut in small pieces, and sugar in layers in buttered baking dish. Steam one hour and bake uncovered one half hour.
Apple Compote With Rice
3½ cups sugar
2½ cups water
6 apples
4 slices of lemon
2 cups cooked rice
Cook sugar and water together ten minutes. Pare, core, and cut apples in thick round slices. Add lemon slices to sirup, and cook apples, a few slices at a time, until all are cooked. Arrange rice in bottom of serving dish. Arrange slices of apple overlapping each other, on top of rice. Boil the sirup until thick, and pour over apples. Cool and serve. Pears, peaches, or oranges may be substituted for apples.
Cocoanut Custard
2 cups milk
1 teaspoon cornstarch
⅛ teaspoon salt
1 egg
¼ cup sugar
1 cup cocoanut
Scald milk, add cornstarch which has been mixed with a small amount of cold milk, cook ten minutes. Mix other ingredients, add to cornstarch mixture, cook one minute. Pour into serving dish. Chill and serve.
We also call attention to the following economical dishes given elsewhere in the book and to be found in the Index.
Soups
Bean Soup
Baked Bean Soup
Cabbage Soup
Sorrel Soup
Rice Soup
Onion Soup
Pea Soup
Spinach Soup
Potato Soup
Tomato Soup
Vegetable Soup
Black Bean Purée
Split Pea Purée
Lentil Purée
Potato Chowder
Corn Chowder
Salt Codfish Chowder
Meats
Braised Beef
Spiced Beef
Stewed Beef
Pot Roast
Beef Ragoût
Hamburg Steak
Pork Chops
Fried Calf’s Liver
Broiled Pig’s Feet
Calf’s Heart stuffed
Miscellaneous
Corn Meal Mush
Goldenrod Eggs
Rice Croquettes
Turkish Pilaf
Salads
Lima Bean Salad
Cabbage Salad
Onion Salad
Potato Salad
Rice and Vegetable Salad
Apple Salad
Vegetable Salad
Desserts
Blanc Mange
Chocolate Blanc Mange
Irish Moss Blanc Mange
Chocolate Irish Moss Blanc Mange
Cornstarch Pudding
Tapioca Pudding
Apple Tapioca
Apple Sago
Danish Pudding
Chocolate Bread Pudding
Baked Apple Dumpling
Scalloped Apple
Apple Dumpling
Brown Betty
Apple Charlotte
Apples on a Bed of Rice
Apple Indian
Indian Pudding Steamed
Indian Rice Pudding
Indian Tapioca
Rice Pudding
Sour Milk Gingerbread
Hot Water Gingerbread