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PAGE EIGHT
-MAGAZINE SECTION.
WEEKLY COOK BOOK
Tested Recipes. Economical Suggestions and the Newest Discoveries About Food From the Scientific Experiment Laboratories
What to Eat Next Week
TO the woman who 18 her own
maid, the problem of preparing
the meals i» not only a tax, but
a heavy burden, and when dinner
comes at night it is only one more
dragging weight at the epd of the day.
The dinners which are suggested In
these menus will relieve this rush as
they can mostly be prepared in the
morning when the kitchen work Is be
ing done.
The baked macaroni croquettes can
be put together at any time, and re
heated for dinner; the curried beef
may be started in the morning and al
lowed to finish slowly in the afternoon.
The lamb pasty may be awaiting the
mist, matelote of fish be reheated,
and the corned beef ought to cook the
whole afternoon
As to the desserts they are all sim
ple and can be prepared as convenient
-even the snow puffs may be reheated
if necessary Vegetables can be pared
and sometimes cooked, and gravies
made beforehand, and really dinner at
night is robbed of half its horrors when
there are only a few cooking dishes to
wash'
The menus arc planned for a family
of six two adults and four children
of six. eight.twelve and fourteen years
The food bill for the week should not
exceed 4" in most localities. The ab
breviations arc ae follows:
q tablespoon; t. -teaspoon; f. g
few grains c. cup.
MONDAY.
Breakfast.
Farina —Top Milk.
Sliced Beef in Gravy
T oast.
Cereal or Plain Coffee.
Luncheon.
Split Pea Soup. Crackers.
Carrots en Casserole.
French Toast w/ith Fruit Sauce.
SPLIT FEA SOl’P. -11-2 spilt
peas, 1-2 onion minced, 2 quarts cold
water, few celery leaves, 1-2 I sugar.
2 T. butter. 1 qt. milk, 3 T flour, salt
and pepper to taste.
Soak peas over night in water to
cover, drain, add to cold water with
sugar, onion, celery leaves. Cook slow
ly until peas are perfectly soft, add
milk, thicken and rub through puree
sieve. Reheat, season and serve with
buttered toast.
Dinner.
Cold Sliced Veal.—Brown Sauce.
Baked Macaroni Croquettes.
Creamed Cabbage. Pickled Beets.
Strawberry Sponge.
BAKED TOMATO MA( \RONI FRO
QUETTES. 1 1-2 ’macaroni cut in
smafi pieces. 1 1-2 T. bacon fat. 3-4, C.
tomato juice. 3 T flour. 1 t salt, 1-- t
pepper, 1 T. minced paisley. 1
minced ham.
8011, blanch and drain macaroni.
Make a sauce of bacon fat, flour and
tomatd. season, and turn in macatonl
chopped tine. Add parsley and ham.
and cool. When absolutely cold, shape
into flat cakes, roll In crumbs well
buttered (1-4 melted butter to 1 1-.
C. crumbs). Place on baking sheet in
a quick oven until brow n.
strawberry sponge i r.
granulated gelatine. Ill', sugar, I I
cold water, 2 T. lemon juice. 6 T. boil
ing water. 1 (’. mashed strawberries
and juke. 3 egg whites. Soften gela
tine in cold water, add hot water and
ovei steam till dissolved. Then
add sugar and lemon Juice, and when
cooled th. strawberry. Set in ic-c water
and beat occasionally until It begins
to stiffen, then add the stiffly beaten
f gg whites and beat till almost stiff
Turn into a mold wet In cold water,
let .hill, unmold and garnish with
sweetened whipped cream and straw
berry halers.
TUESDAY.
Breakfast.
Half Oranges.
Wheat Cereal.
Boiled Eggs. Warm Rolls.
Cereal or Plain Coffee.
Luncheon.
Beef Balls with Rice. (From Satur
day.) Tomato Sauce.
Sliced Bananas. Soft Custard.
REEF RALLS WITH RICE 3 (’.
cooked beef minced. 1-2 t. salt, 3-4 C.
soft bread crumbs, f K pepper. 1-2
gravy or stock. 1 egg. 1-2 t onion
juice.
Cook crumbs and gravy till soft.
Combine all ingredients, let chill, form
into balls, roll in flour and brown in
beef drippings Servt on a hod of rice
with tomato sauce
TOMATO SAUCE 2 C. canned to
mato, 1-2 t. salt. 2 t sugar. 4 T butter.
4 peppercorns. 4 T. flour, bit of bayleaf.
1 C. brown stock or gravy
Cook tomatoes 10 min. with season
ings. Rub through strainer, and add
stock. Brown butter. add flour, and
when well browned gradually add hot
liquid.
Dinner.
Broiled Mackerel. Lemon Butter.
Mashed Potatoes. String Beans.
Radish Salad.
Floating Island. Thin Ginger Snaps.
FLOATING ISLAND—4 C. milk. S
T. sugar, 2 egg yolks. 1-8 t. salt. 3 T
pastry flout. 1-2 t vanilla.
Mix egg yolks, flour, sugar and salt
together In a bowl, add scalded milk
slowly, return to double boiler, and
cook until it coat- the sp .on, stirring
constantly, when cool, add flavoring
and pour into dish Beat egg whites
light, add 1-2 T powdered sugar, beat
Every Meal Planned for You
By IDA COGSWELL BAILEY.
again: place on custards by spoonfuls
to form islands, or drop islands in boil
ing water and poach.
GINGER SNAPS—3-4 C. sugar, 1 C.
molasses. G T. melted lard, 2 t ground
ginger. 1-4 t pepper. I t. salt, 1 t. soda
dissolved In 1-4 C. warm water, about 4
C flour
Mix ingredients in order given, add
enough flour to roll out. keeping as soft
as possible. Roll very thin, shape with
a biscuit cutter and bake about 8 mln.
in quick oven
WEDNESDAY.
Breakfast.
Stewed Rhubarb.
Dried Beef Scrambled with Eggs.
Bread and Butter.
Cereal or Plain Coffee.
DRIED BEEF SCRAMBLED WITH
EGGS—I-2 pound dried beef, dash pep
per. 1 T. butter, 3-4 C. milk. 5 eggs.
Let dried beef stand in boiling water
10 minutes to freshen. Drain, and pick
into bits Put Into frying pan with the
milk, eggs, butter and pepper, and brat
with a spoon till eggs are broken. Then
scramble slowly as usual
Luncheon.
Thick Brown Soup with Marrow Balls.
Buttered Toast.
Cornmeal Mush. Maple Syrup.
Dinner.
Curried Beef. Browned Potatoes.
Canned Peas.
Dressed Lettuce with OUvees.
Lemon Sponge Pie.
(T RRIED REEF—3 lb bottom round
href. 3 (' beef stock, fi T. flour, 1 1-2 T
vinegar. 1 1-2 t. curry power. 1 1-2 t.
salt, G T. beef drippings. 1-4 C. grape
juice, I-4 C. sliced onion
Cut meat In two-inch cubes, and roll
In flour and curry, well mixed. Melt
drippings In frying pan, add onion and
cook till yellowed—then brown meat.
Add any remaining flour, toss about,
turn in stock, let boil up once, transfer
tn casserole, cover and cook slowly for
2 1-2 hours Season and add vinegar
and grape juice just before serving.
LEM<’N SPONGE PIE -2 T. flour. I
T butter. I C. sugar. 2 eggs, separated,
1 ('. mijk. rind and juice 1 lemon.
Beat flour, butter, sugar, ugg yolks
and lemon tognlhei. Add milk, stir well
and finally fold in egg whites, whipped
to stiff froth. Poul Into deep pie plate
I lined with rich crust, and hake until a
sharp knife Inserted will come out clean.
THURSDAY. I
Breakfast.
Oatmeal —Top Milk.
Hash Browned Potatoes with Bacon.
Entire Wheat Muffins.
Cereal or Plain Coffee.
Luncheon.
Savory of Rice with Nuts.
Pineapple Salad.
Toasted Crackers, ;
SAVORY OF RICE WITH NI TS
3 C cooked rice, 1-4 C. broken walnuts.
2 <’ milk of stock. 1 i minced onion,
2 eggs slightly beaten. 1 T. minced
plnientms. 1 1-2 t. salt, 2 T buttei.
coarse buttered crumbs. 1-4 t. pepper.
Soften onion and pimentoes in the
butter Add stock, seasoning and rice,
stir In nuts and eggs, pour Into a well
oiled baking dish, and sprinkle with
well buttered coarse crumbs. Set it in
a pan of hot water in a moderate oven,
u ml hake 45 mln
Dinner.
Lamb Pasty. Mashed Potatoes.
Spinach. Chow-Chow.
Snow Puffs. Canned Raspberry.
Sauce.
LAMB PASTY 3 lb- lamb cut from
neck, 3 (' boiling water, fi T. dour, bit
of bayleaf. I C. peas (if desired), 1 1-2
C. French potato balls or diced pota
loes. 4 T. butter, salt and pepper, 1-2 t.
onion juice. 1 T. ketchup.
Out lamb in "handsome mouthfuls."
Dredge with flour, saute slightly in
drippings and place in casserole or
braising dish Add nayleaf (tied in bit
of cheesecloth) and boiling water and
let .simmer until tender, about 2 hours,
adding 1 1-2 t. salt at the end of one
hour. Remove bay leaf, add onion juice,
ketchup and the potato balls, which
should previously be blanched. Stir in
peas, thicken with flour and butter rub
bed together, season to taste, bring to
boiling point, and set crust quickly In
place. Bake until browned about 20
minutes in a hot oven
1 SHORT BISCUIT PASTE 2 1-2 U
' bread flour 1 t. salt. 4 t baking pow
der. 6 t. butter, milk to make stiff
dough.
Mix and sift flour, salt and baking
■ powder. Work in 4 T. of butter, and
moisten to make stiff dough. Turn on
- floured board, pat to 1-4 Inch thick-
I ness and spread with 1 T soft but-
I ter. fold over, roll out and repeat with
1 remaining buttei. Fold, roll and cut in
desired shape. The pie should be boil
ing when crust i s put tn place.
FRIDAY
Breakfast.
Rice Flakes—Top Milk,
Tomato Omelette.
Strawberry Shortcake.
Cereal or Plain Coffee.
OLD FASHIONED STRAWBERRY
t SHORTCAKE.—2 C. bread flour. 3 t.
c sugar 4 t. baking powder, about 3-4
i C. milk 1-2 t. salt, 4 T butter, 1 box
r strawberries
t Mix together flour, baking ponder.
- salt and sugar work in buttei with
t tips of fingers and add milk gradually.
THE ATLANTA GEORGIAN AND NEWS: SATURDAY. MAY 25. 1912.
stirring well. Keep as soft as can be
handled, toss on floured board, pat, roll
out and bake 12 min. in a hote oven in
round tins: when done, split and spread
with butter, fn the meantime cut the
strawberries in halves, sweeten to taste,
and warm them slightly. Put between
layers and on top of shortcake. Sprin
kle top with sugar, or serve with a
garnish of whipped cream.
Luncheon.
Delmonico Potatoes.
Warm Graham Muffins.
Hot Chocolate. Cookies.
DELMONICO POTATOES—3 C.
diced potatoes. 1-8 t. pepper, 2 C. mikk,
3 T flour, 3-4 t. sklL 3 T. butter, 1-2 C.
grated cheese.
Make a white sauce of the butter,
flour milk and seasoning Add 1-2 of
the cheese and the potatoes. Pour Into
a buttered baking dish, sprinkle with
remaining cheese and dot with bits of
butter, and brown in a quick oven.
Dinner.
Matelote of Fish. French Fried
Potatoes.
Asparagus Salad.
Cocoanut Bread Pudding. Lemon
Sauce.
MATELOTE OF' HADDOCK. —2 lbs.
haddock. 1 T. lemon juice. S T. butter.
I- ('. white grape juice or 1-2 U. very
weak vinegar slightly sweetened. 6
small onions. 4 T. flour, 1 spice bag,
1 1-2 C. rich stock, 1 t. salt. 1-8 t.
pepper.
Slice fish and remove skin. Slice
onions and fry them with the fish till
browned fn the butter. Then add flour,
the seasoning and liquid, and the spice,
bag (1 clove, bit of bayleaf and a few
celery leaves tied In a cloth). Simmer
3(1 minutes, add more seasoning if nec
essary. and serve garnished with toast
points.
COCOANUT BREAD PUDDING.
II- C. soft bread crumbs. 3 U. hot
milk. 1 1-2 T. butter. 2 egg yolks, 3-4
C. sugar. 1 t. lemon juice, 1-2 t. vanilla,
3-4 C. cocoanut
Add crumbs and butter to milk, stir
well and set aside to cool. Beat egg
yolks, add sugar, cocoanut. lemon juice
and rind and vanilla, add to milk mix
ture. and bake in well buttered pud
ding dish in moderate oven
SATURDAY.
Breakfast.
' Creamed Fish (from Matelote).
Boiled Potatoes. Radishes.
Buttered Toast.
Cereal or Plain Coffee.
BOILED POTATOES.—Scrub pota
toes and remove skins by paring very
! thin. Drop Into cold water, and when
i ready to cook place in boiling water,
land boil gently until done, about 40
| minutes, the time varying with size of
the potato. When tender, when tested
with a fork, drain, salt and shake over
a gentle heat until dry. Serve hot. If
the potatoes are hard in the center and
soft on the outside, add a cup of cold
water —this will reduce the boiling,
drive the heat Inside and finish them
quickly. Potatoes should never be
salted while cooling, as it toughens
them.
Luncheon.
Coddled Eggs. Fried Crumbs.
Warm Boston Brown Bread.
Toasted Rusks. Marmalade.
Dinner.
Corned Beef and Cabbage.
Parsnips—beets—turnips—potatoes.
Coffee Frappe. Wafers.
COFFEE FRAPPE. -1 C. clear ho't
coffee. 1 (’. sugar, f. g. salt, 1-2 t.
vanila. 1 egg white.
Dissolve sugar and salt in coffee.
Chill, add vanilla and egg white, beat
en light, and freeze in three parts Ice
to one part salt. Serve in frappe
glasses, with or without whipped cream.
\ few nutmeats springled on the cream
piled on each glass Is an addition when
the frappe Is used as a dessert. The
egg white may be omitted if not con
venient.
SUNDAY.
Breakfast.
Bananas with lemon juice.
Wheat Cereal Top Milk.
Rolled French Omelette.
Baking Powder Biscuit.
Cereal or Plain Coffee.
Dinner.
Roast Lamb (leg or forequarter! with
Dressing and Gravy.
Boiled Potatoes. Bermuda Onions, Cu
cumber Sticks.
German Carrots with Lettuce.
Rice Bavarian. Crushed Strawberries.
RICE BAVARIAN. - 3 C. milk. 1-2 t.
salt. 1- 1-4 T. gelatine. 1 t orange fla
voring. few pieces orange peel. 1-2 C.
rice, 1-2 C. sugar. 1-2 C. cold water. 1
C. heavy cream.
Scald milk with orange peel. Add
the blanched rice and salt. Cook until
riea is tender, then add sugar and gel
atine which has been soaking in 1-2 C.
cold water, and then dissolve over hot
water. Cool mixture, flavor. When It
begins to set stir in whipped cream
Turn into a mold, chill and serve ‘with
fruit compote.
Supper.
Potato and Pimento Salad.
Bread and Butter Sandwiches.
Cream Puffs. Pineappleade.
POTATO AND PIMENTO SALAD.
3 C. cooked diced potato, 1 T minced
onion, 2 hard cooked eggs, boiled dress-
Cooking Secrets of a Famous Chef
By E.mile Bailly, of the Hotel St. Regts
CHICKEN CROQUETTES. CHICKEN IN RAMEKINS.
Two ways of using left-over
chicken, and the curse of the cock
tail.
AMERICANS as a rule use more
condiments and high spices In
their food than Frencii people,
and I attribute this need for
seasoning to two things—rapid eating
and appetizers like cocktails, etc.
The cocktail was unknown in my
country until Americans Introduced it,
and many chefs are complaining tha»
these strong drinks, taken before meals,
paralyze the palate and make it insen
sible to the fine, delicate flavor of good
cooking.
The man who lias a keen sense of
taste should not destroy It by drinking
very strong appetizers before tneals, or
by taking such liquors as whisky, etc.,
with his meals or before them.
A good dinner is enhanced by a
small amount of the right kind of wine,
but it is ruined by stimulants which
destroy, first the taste, then digestion
and finally the health of the drinker.
1 believe Americans owe the terrific
rapidity with which they eat to the use
of these stimulants, as well as too
much tea and coffee.
If you incite an otherwise normal ap
petite with alcohol and condiments, the
desire for food becomes so great that
the meal is swallowed without giving
one’s self time to taste it.
The normal palate is the only one
which can really taste the perfect fla
voring of good cooking.
Abnormal apeptites demand high sea
soning. which is bad for the stomach.
Every viand should be so cooked that
it retains Its particular flavor.
Only tasteless food demands high
seasoning and condiments.
TWO WAYS OF USING LEFTOVER
CHICKEN.
OpiCKEN IN RAMEKINS. ENG
LISH FASHION'.—Cut the white meat
of a chicken Into small square pieces,
add to this some chopped mushrooms
and a bit of truffle.
Reckon on about two ounces of this
to each ramekin.
Put it in a saucepan with a little
butter and heat it, and add enough
Bechamel sauce (recipe given in pre
vious article) to mix thoroughly. F’ill
the ramekins to about half an Inch
from the top. Cover tills space with
mashed potato into which you have
beaten one or more yokes or raw eggs,
according to the quantity needed.
Sprinkle with .bread crumbs and cheese,
add a little melted butter. Put in the
hot oven and color a nice light brown.
Missed His Cue
Just recently, at a whist drive held
late in the season. Miss Antique hap
pened against young Jack Smith, and
clung to him like a leech.
By and by. during a temporary lull
in the proceedings, she approached him
coyly.
“Oh, Mr. Smith." she said. "last night
I had such a delightful dream! I
positively dreamt that you and I—only
you and I. mind —were traveling on
our honeymoon Do you ever have
dreams like that. Mr. Smith?"
The young man considered for a sec
ond before deciding upon his reply.
Then he spoke up.
“I am afraid that 1 used to. Miss
Antique." he answered.
“But onw, Mr. Smith?" she insisted.
"Now 1 am more careful over my
suppers.” lie chuckled, “and am not sub
ject to nightmare any longer!"
ing. 4 T. minced pimentoes. lettuce or
cress.
Separate yolks from whites of eggs.
Chop whites, add to potatoes with 3 T.
of the pimentoes and the nion. Sprin
kle with salt and pepper, and moisten
Set away to chill. Serve on lettuse,
garnished with extra dressing, the rest
of the pimentoes and the egg yolks
with the dressing, which should be hot.
pressed through a sieve.
EDITED BY IDA COGSWELL BAILEY
EXPERT DIRECTOR OF DOMESTIC SCIENCE
Serve on a napkin with garnishing of
fresh parsley.
CHICKEN CROQUETTES WITH TO
MATO SAUCE.
Take about 1-2 pound of white chick
en meat chopped fine. 1-4 pound of
mush rooms, 1-8 pound of truffles. al'O
chopped up tine.
Prepare in a saucepan 1-2 pint oi
Bechamel sauce (see previous article),
and cook the meat, etc., in it for a few
minutes. Remove from the fire and add
the yolks of three eggs which have been
beaten up with a soup spoonful of
cream. Salt and pepper to taste.
Mix all together and spread it on a
board to cool. When cool divide it
into small quantities on a well floured
board and give it the form of cro-
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-- I
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It is also germ-proof, every ounce of the cream being
thoroughly tested for bacilli before being used, and when the
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Parents may rest easy when their children are eating BLUE SEAL $
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In connection with the Georgia Candy Factory
ICE CREAM AND CANDIES WQ
Manufacturers and Importers of Ice Cream Cones yWWT I
and Soda Fountain Supplies |
00 02 04 STONEWALL ST. *V |
quettes. Dip the croquettes into a yolk
of egg to which a little melted butter
or oil has been added, or a very little
cream. Roll the croquettes in bread
crumbs to give them a nice shape and
fry them quickly. Arrange them as il
lustrated in the photograph. Garnish
with parsley and serve with tomato
sauce.
Meat and fish croquettes are done In
the same way. but the croquettes are
made in different shapes. They should
be named according to the meats of
which they are composed and not all
called chicken croquettes, as is often
the case.
When making croquettes of fish or
game, a shallot chopped fine and turned
In a frying pan with butter gives a
very fine flavor.
Strawberries
How to Serve Them
OF all the fruit in the wide berry
group the strawberry is the most
loved. Medicinally the straw
berry occupies an enviable place in the
fruit group, and is particularly recom
mended in cases of gout. In Switzer
land It is used as an almost exclusive
diet in cases of pulmonary diseases.
It scarcely seems as though the old
fashioned dish of “strawberries, sugar
and cream” would be improved upon—
yet occasionally it palls, and the capri
cious modern appetite demands “some
thing different.”
In the early part of the season when
strawberries are expensive, the ordi
nary family foregoes them altogether.
When used as a foundation for various
dishes, however, a box will suffice to
give the fresh strawberry touch, and
enliven the spring menu at small cost.
Cottage pudding may be dressed up so
that It is unrecognizable by baking it in
an angel cake tin and filling the hole
In the center and bordering the edge
with sliced and sugared berries, which
have been allowed to stand an hour be
fore serving. A well made cornstarch
pudding, made either of milk or water,
becomes a dish fit for an epicure when
served ice cold accompanied by sugared
strawberries and whipped cream.
Old-fashioned rice pudding is at its
best with a strawberry sauce. And as
to strawberry gelatine mixtures, ices
and Ice creams —they are legion.
A strawberry bavarian calls for a cup
of fruit juice and pulp, three-fourths
cup of powdered sugar, a cup of heavy
cream, and three-fourths of a table
spoon of granulated gelatine soaked In
four tablespoons of cold water. The
gelatine must be melted over hot water,
then added to the strawberry juice and
allowed to slightly set The sugar is
beaten In with the cream, the mixture
folded together and then allowed to
stiffen.
Combined with pineapples in a salad
strawberries are a positive delight.
Equal parts of siloed pine apple and
halved strawberries are demanded,
dressed separately with honey dressing,
then arranged on lettuce leaves and
served very cold. The honey dressing
dates back to old Roman days when
sugar was unknown and consisted of
one-fourth cup of Olive oil. three table
spoons of honey, two tablespoons of
lemon juice and a dash of salt beaten
together until frothy.