Mrs. Schlorer’s Mayonnaise and Olive-Naise
Manufactured By
The Schlorer Delicatessen Co. — Philadelphia, Pa
Sauce, apple, my ideal, 114
artichoke, Hollandaise, 220
banana, 229
batardi, 382
Bearnaise, 195
blackberry, sweet spiced, 81
Bohemian, 384
brown, 383
Canadian, 384
caramel, 79
celery, 194
cheese, 196, 272
cherry, 81
chili, 438
chocolate, 82, 83
cider (champagne sauce), 382
cream, 384
horseradish, 195
creole, 198
cucumber, 197
custard, 79
English mustard, 199
fish, 231
fruit, 79
custard, 82
herb, 198
Hollandaise, 173, 199
horseradish, 384
lemon, 80
Maintenon (for au gratin dishes), 195
Mexican chili, 385
mint, 199
mushroom, 197
mustard, 196, 445
olive, 191
onion, 194
orange, 83
oyster, 197
cocktail, 370
parsley, 197
pear, 250
pimento cream, 194
prune, 122
pudding, 82
ravigotte, 167, 200
rhubarb-fruit, 123
saboyon, 81
supreme, 194
sweetened cream, 80
tartare, 198, 459
tomato, 383, 476
to serve with fish (boiled fish), 172
vanilla, 80
Virginia, 319
Sauces, 193, 382
Sauerkraut, 440
to can, 441
Sautéing, 215, 232
Scallions à l’italienne, 303
Scalloped corn, 77
Scones, 45
English, delicious, 45
Irish, 47
Scotch, 46
Scotch oat bread, 14
orange marmalade, 116
rabbit, 375
scones, 46
Scrapple, the, 434
Seasonings, French, 179
Selection of menus for family of ten persons, 456
Series of dinners, 404-405
menus for one week (breakfasts), 401
(luncheon), 402
Shad, baked, 174
planked, 174
Shake, cream coffee, 391
Shank, 309
Shell fish, 165
Shortcake, 95
apricot, 97
banana, 96
huckleberry, 98
old Virginia, 97
peach, 96
rhubarb, 124
Shoulder clod, 309
Shrimp, 294
salad, 293
Sirloin, 310
steak, 295
Sling, currant, 390
Small fruit cake, 463
pound cake, 67
Snapper, stewed, 294
turtle and, 292
Snow pudding, 232, 435
Soft chocolate cookies, 70
cookies, 60
gingerbread, 57
shell crabs, 171
Some soups using the turkey stock, 348
suggestive menus, 338
Souffle, fish, 304
macaroni, 106
of spinach, 145
orange, 117
pea, 137
potato, 419
squash, 139
Soup, 237
bean, 148
cabbage, 248
celery, 245
clear, 241
tomato, 472
fish, 242, 244
French pea, 152
fruit, 154
herbs, fagot of, 152
how to prepare fagot of, 179
mock turtle, 150
mulligatawny, 151
ox tail, 151
oyster, real old Vermont, 352
pea, 468
turkey (Italian), 348
vegetable, 240
Soups, cream, 246
fish, 243
Sour cream cucumber dressing, 284
milk gems*, 39
rabbit, 78
Southern spoon bread, 42
style cobbler, 68
Spanish bun, 27, 376
kidney stew, 158
macaroni, 328
omelet, 178, 280
pot roast beef, 339
steak, 452
Spiced apples, 112
oysters, 408
prunes, 118
Spinach, 143
à la bourgeois, 147
à la mode, 144
balls, 146
nests, 145
pudding, 144
salad, 146
(Scotch style), 147
souffle of, 145
with Hollandaise sauce, 145
Sponge cake (one egg), 49
(three eggs), 50
(two egg), 49
method, 5
Squab, planked, 367
Squash, 138
au gratin, 138
baked, 140, 206
biscuit, 141
cakes, 139
Italienne, 140
pie, 140
souffle, 139
Steak, 295
braised rolled flank, 320
broiled hamburg, 295
planked, 320
round, 295
rump, 295
sirloin, 295
Spanish, 452
Steamed oysters, 414
roly-poly pudding, 101
salt oysters or clams, 266
Stew, beef, 312
dumplings for, 100
Spanish kidney, 158
to prepare a, 244
Stewed pears, 252
snapper, 294
Sticky cinnamon buns, 20
St. Nazaire buns, 21
Stock pot, how to prepare, 147
some soups using turkey, 348
to make the, 238
Straight dough Vienna, 9
Strawberry custard tart, 217
ice cream, 395
parfait, 398
String beans, Italian style, 74
Stuffed pepper mangoes, 443
tomatoes with chicken salad, 429
Suey, chop, 321
Sugarless candy, 455
Suggestive Colonial menu, 480
menu for family home wedding, 25 persons, 7 o’clock dinner, 369
menus, 465
Summer drinks, 389
Sunshine sauce for vegetables, 144
Supper, 328, 337, 338
buffet, 370
country, 478
for evening affair, 372
New Year’s, 474
Supreme sauce, 194
Swedish rice pudding, 110
Sweet biscuits, 45
doughs, 26
potato biscuit, 417
cakes (Georgia style), 418
cookies, 416
croquettes, 415
nests, 415
pineapple, 418
pone, 358
pudding (Kentucky style), 417
potatoes, 415
red pepper marmalade, 440
spiced blackberry sauce, 81
Sweetbread patties, 162
Sweetbreads, braised, 158
polaska, 164
Sweetened cream sauce, 80
Swiss butter, 297
crumb cake, 53
onion and potato pancakes, 224
Syrup, orange, 115
preserve in, 116
T
Talls, braised ox, 377
Tamales, chicken, 207
Tapioca, honey raisin, 210
Tartare sauce, 198, 459
for fried fish, 173
Tart, strawberry custard, 217
Tarts, pear, 250
Tea, how to brew a cup of, 386
Parisian, 389
Temperature, oven, 6
Tenderloin, pork, 319
Tennessee turkey hash, 206
Terrapin, 294
The batter, 120
canapé, 176
fore quarters, 308
real secret, 87
stock pot, 238
Thousand Islands dressing, 130
Tiger-eye sandwiches, 280
Time for roasting meat in gas broiler, 157
Toast, cinnamon, 406
French, poached egg on, 132
minced giblets on, 345
tomato, 429
Toasted cheese sandwiches, 372, 465
To barbecue fish, 432
boil fish, 229
lobsters, 172
broil fish, 231
lobster, 172
To can sauerkraut, 441
cook rhubarb for pies, 123
turtle and snapper, 293
veal, 289
dry corn (Lancaster County recipe), 424
make a cocktail, 411
brioche using bread dough, 25
noodles, 105, 204
the famous French bread, 10
meringue, 90
stock, 238
melt chocolate for dipping, 454
pan broil, 157
prepare a stew, 244
brains, 290
breaded cutlets, 289
corn flour, 407
fish for frying, 313
individual plum puddings, 472
loaf, 9
macaroni, 256
the mushrooms, 372
roast loin, 158
stuff dates with ginger, 128
use fondant for dipping, 455
Tomato canape, 273
cases, omelet in, 141
cream of, 247
dumplings, 428
egg custard, 425
fritters, 143, 426
marmalade, 439
omelet, 425
purée, 247
sauce, 383, 476
toast, 429
Tomatoes, 425
and eggs, pardue, 425
string beans, 427
au gratin, 426
baked, 426
Chelsea, 142
(cold), 429
eggplant and, 427
country style, 142
roast, 427
Tom Tiddle gingerbread, 464
Tongue, cold spice, 316
Tripe and oysters, 168
creole, 292
fried in batter, 291
pickled, 292, 317
Try this dressing on plain lettuce, 302
Tuna fish à la king, 371, 471
Turkey, 343
au gratin, 346
croquettes, 346
meat biscuits, 345
pot pie, 348
preparing the, 460
soup (Italian), 348
stocks, some soups using, 348
(terrapin style), 347
utilising the leftover, 346
Turkish coffee, 389
Turtle and snapper, 292
to cook, 293
Two-layer cake, 54
U
Utilizing the leftover turkey, 346
V
Vanilla ice cream, 396
pudding, 187
sauce, 80
Veal, 288
croquettes, 289
roast shoulder of, 290
to cook, 289
Vegetable garnish, 289
purée, 248
soup, 240
Vegetables, 72
a few pointers about, 136
à la jardiniere, 376
Vermont rhubarb griddle cakes, 125
Vienna, dough, straight, 9
Vinaigrette, artichoke, 221
asparagus, 286
Virginia broiled oysters, 412
griddle cakes, 341
sauce, 319
style baked ham, 476
W
Waffle batter, 37
Waffles, 35
Wassail, an English, 477
Water ice, 397
icing, 25
Weight, diet to reduce, 399
Welsh cheese pudding, 263
rarebit, 272
West Indies sweet potato pudding, 416
What these breakfasts eliminate, 402
Wheat bread, entire, 11
Whip, fruit, 83
White fruit cake, 65
mountain icing, 59
potatoes, 419
pound cake, 66
Whole wheat muffins, 378
Why dough falls, 2
Wild game filling, 344
Winter menu, 338
Y
Yankee mush, 437
oyster pie, 409
pancakes, 380
Yearling, 323
Yeast, home-made, 8
Yeast-raised cake, how to make, 23
Ye Kentucky corn dodgers, 436
olde-tyme mincemeat, 363
pork pie, 445
old-time oyster pye, 341-342
Virginia batter bread, 436
Yesterday’s bran bread, 379
Yorkshire pudding, 442
A Table for Use of the Economical Housewife
Converting Dry Measure Into Lbs. and Oz
| ¼ pk. | 1 qt. | 1 pk. | 1 bu. | ||||
| Apples | 3 lbs. | 1 lb. 8 oz. | 11¼ lbs. | 45 lbs. | |||
| Beans, Lima | 3 lbs. 8 oz. | 1 lb. 12 oz. | 14 lbs. | 56 lbs. | |||
| Beans, String | 1 lb. 8 oz. | 12 oz. | 6 lbs. | 24 lbs. | |||
| Beans, Wax | 1 lb. 8 oz. | 12 oz. | 6 lbs. | 24 lbs. | |||
| Carrots | 3 lbs. 2 oz. | 1 lb. 9 oz. | 12½ lbs. | 50 lbs. | |||
| Cranberries | 2 lbs. | 1 lb. 1 oz. | 10 lbs. | 40 lbs. | |||
| Kale | 12 oz. | 6 oz. | 3 lbs. | 12 lbs. | |||
| Onions | 3 lbs. 9 oz. | 1 lb. 12 oz. | 12½ lbs. | 50 lbs. | |||
| Parsnips | 3 lbs. 2 oz. | 1 lb. 9 oz. | 12½ lbs. | 50 lbs. | |||
| Peas, dried | 3 lbs. 12 oz. | 1 lb. 14 oz. | 11¼ lbs. | 45 lbs. | |||
| Peas, green, unshelled | 3 lbs. 8 oz. | 1 lb. 12 oz. | 14 lbs. | 56 lbs. | |||
| Potatoes, Irish | 3 lbs. 12 oz. | 1 lb. 14 oz. | 15 lbs. | 60 lbs. | |||
| Potatoes, Sweet | 3 lbs. 4 oz. | 1 lb. 10 oz. | 13½ lbs. | 54 lbs. | |||
| Tomatoes | 3 lbs. 12 oz. | 1 lb. 14 oz. | 15 lbs. | 60 lbs. | |||
| Turnips | 3 lbs. 12 oz. | 1 lb. 14 oz. | 15 lbs. | 60 lbs. | |||
| Cherries | 3 lbs. 8 oz. | 1 lb. 12 oz. | 14 lbs. | 56 lbs. | |||
| Peanuts | 1 lb. 6 oz. | 10 oz. | 5½ lbs. | 22 lbs. |
The law provides that apples, cucumbers, cabbage, pears, peaches may be sold by numerical count.
Boiling
| MEATS | VEGETABLES | |||||||
|---|---|---|---|---|---|---|---|---|
| Time | Time | |||||||
| Mutton | per | pound, | 20 | minutes. | Potatoes | 20 | to 30 min. | |
| Corned Beef | ″ | ″ | 30 | ″ | Asparagus | 20 | to 25 ″ | |
| Ham | ″ | ″ | 20 | ″ | Peas | 15 | to 20 ″ | |
| Turkey | ″ | ″ | 25 | ″ | String Beans | 20 | to 30 ″ | |
| Chicken | ″ | ″ | 20 | ″ | Lima Beans | 30 | to 40 ″ | |
| Fowl | ″ | ″ | 20 | ″ | Spinach | 15 | to 20 ″ | |
| Tripe | ″ | ″ | 40 | ″ | Turnips | 30 | minutes. | |
| Beets | 1 | hour. | ||||||
| FISH | Cabbage | 20 | minutes. | |||||
| Time | Cauliflower | 20 | ″ | |||||
| Codfish | ″ | ″ | 15 | to 18 min. | Brussels Sprouts | 25 | ″ | |
| Halibut | ″ | ″ | 15 | to 18 min. | Onions | 30 | ″ | |
| Bluefish | ″ | ″ | 15 | to 18 min. | Green Corn | 20 | ″ | |
| Lobster | ″ | ″ | 30 | to 40 min. | Rice | 20 | ″ | |
Baking
| MEATS | ||||
|---|---|---|---|---|
| Time | ||||
| Beef, ribs, rare | per | pound, | 15 | minutes. |
| Beef, ribs, well done | ″ | ″ | 20 | ″ |
| Round of Beef | ″ | ″ | 20 | ″ |
| Mutton, leg, rare | ″ | ″ | 18 | ″ |
| Mutton, leg, well done | ″ | ″ | 20 | ″ |
| Mutton, loin, rare | ″ | ″ | 15 | ″ |
| Lamb, well done | ″ | ″ | 20 | ″ |
| Veal, well done | ″ | ″ | 25 | ″ |
| Pork, well done | ″ | ″ | 25 | ″ |
| Chicken | ″ | ″ | 20 | ″ |
| Goose | ″ | ″ | 25 | ″ |
| Fillet, hot oven | 45 | minutes. | ||
| Braised Meats | 1½ | hours. | ||
| Turkey, 8 pounds | 2 | hours. | ||
| Birds, small, hot oven | 15 | to 20 min. | ||
| Ducks, tame | 1 | hour. | ||
| Ducks, wild, very hot oven | 25 | minutes. | ||
| FISH | ||||
| Large Fish | 1 | hour, about | ||
| Small Fish | 20 | to 30 mins. | ||
Broiling
| Time | ||
| Steak, 1 inch thick | 8 | to 10 min. |
| Steak, 1½ inch thick | 10 | to 15 ″ |
| Mutton Chops, French | 8 | minutes. |
| Mutton Chops, English | 10 | ″ |
| Spring Chicken | 20 | ″ |
| Quail | 8 | to 10 min. |
| Grouse | 15 | minutes. |
| Squabs | 10 | to 15 min. |
| Shad, Bluefish, Trout | 15 | to 25 ″ |
| Small Fish | 5 | to l0 ″ |
Weights and Measures
| 4 | gills | = | 1 pint. |
| 2 | pints | = | 1 quart. |
| 4 | quarts | = | 1 gallon. |
| 16 | ounces | = | 1 pound. |
| ½ | kitchen cupful | = | 1 | gill. |
| 1 | kitchen cupful | = | ½ | pint or 2 gills. |
| 4 | kitchen cupfuls | = | 1 | quart. |
| 2 | cupfuls of granulated sugar | } | = 1 pound. |
| 2½ | cupfuls of powdered sugar | ||
| 1 | tablespoonful of sugar = ½ oz. | ||
| 1 | tablespoonful of butter = | ||
| Butter size of an egg = | 2 oz. | ||
| 1 | cupful of butter = | ½ pound. | |
| 4 | cupfuls of flour | } | = pound. |
| 1 | quart | ||
| 16 | tablespoonfuls of dry material | = | 1 cupful. |
| 16 | tablespoonfuls of liquid | = | 1 cupful. |
Proportions
5 to 8 eggs to 1 quart of milk for custards.
3 to 4 eggs to 1 pint of milk for custards.
½ teaspoonful of salt to 1 quart of milk for custards.
1 teaspoonful of vanilla to 1 quart of milk for custards.
2 ounces of gelatine to 1¾ quarts of liquid.
8 level tablespoonfuls of cornstarch to 1 quart of milk.
8 level teaspoonfuls of baking-powder to 1 quart of flour.
2 teaspoonfuls of baking-powder to 1 cupful of flour.
Range shown is Novelty Fortune E 318
Spacious Broiling Oven, White Enamel Pan with Rack. White Enamel Splasher. Spacious Cooking Top. Pouch feed for Coaling fire without removing lids. Duplex Grates. Deep Ash Pit. Large Gas Oven. Front Oven Burner. Large Gas Cooking Top. Burners operate from front of range. Full 18” coal oven. Drop oven doors enamel trimmed. Nickelled Brackets. Beautiful—Sturdy—Efficient.