Sauce
It is a flavorful relish or dressing or topping served as an accompaniment to food; verb add zest or flavor to, make more interesting; dress (food) with a relish; behave saucy or impudently towards.
Recipes for sauces[edit | edit source]
¼ cup flour
¼ cup fat
1 teaspoon salt
⅛ teaspoon cayenne
1½ cups milk
Melt fat. Add dry ingredients and a little of the milk. Bring to boiling point. Continue adding milk a little at a time until all is added. Serve with vegetables, fish, eggs, meats.
½ cup cheese (cream or american) added to
1½ cups white sauce
Excellent to serve with macaroni, hominy or vegetables.
½ cup shrimps
¼ teaspoon salt
1 cup white sauce
Serve on toast, or with starchy vegetables.
¼ cup horseradish
1 tablespoon chopped pimento
1 cup white sauce
1 cup white sauce
2 sliced hard-cooked eggs
⅛ teaspoon cayenne
⅛ teaspoon salt
Excellent for spinach and vegetables, or fish.
¼ cup fat
⅓ cup flour
1 teaspoon salt
⅛ teaspoon of cayenne
1½ cups brown stock, or
1½ cups water and 2 bouillon cubes
½ teaspoon worcestershire sauce
Melt fat until brown. Add flour. Heat until brown. Add liquid gradually, letting come to boiling point each time before adding more liquid. When all is added, 1 teaspoon kitchen bouquet may be added if darker color is desired.
1 cup brown sauce
3 tablespoons chopped olives
Make brown sauce as given in foregoing recipe, then while it is hot stir in the chopped olives, and serve.
1 cup brown sauce
¼ cup chopped peanuts
⅛ teaspoon salt
A good sauce to serve with rice, macaroni, hominy or other starchy foods. It supplies almost a meat flavor to these rather insipid foods.
1 cup brown sauce
½ cup chopped mushrooms
Add mushrooms to fat and flour before adding liquid. If fresh mushrooms are used, cook for two or three minutes after adding liquid.
¼ cup fat
¼ cup flour
1 teaspoon salt
⅛ teaspoon cayenne
2 cups vegetable stock,
Or
1 cup vegetable stock
1 cup milk.
Vegetable stock is the water in which any vegetable is cooked. Make as white sauce.
⅓ cup butter substitute
¼ cup flour
½ teaspoon salt
⅛ teaspoon cayenne
1 cup boiling water
2 tablespoons chopped parsley
Make as white sauce, reserving 2 tablespoons of the fat to add just before serving.
¼ cup fat
¼ cup flour
1 teaspoon salt
¼ teaspoon cayenne
1 teaspoon worcestershire
1 teaspoon onion juice
1½ cups tomato
Melt fat; add dry ingredients and gradually the liquid, letting sauce come to boiling point each time before adding more liquid.
¼ cup fat
½ cup milk
½ cup powdered sugar
1 teaspoon vanilla, or
1 tablespoon brandy
1 cup mashed cooked fruit
Mix thoroughly. Let chill and serve with steamed or baked pudding.
½ cup milk
½ cup cocoanut and milk
2 tablespoons corn syrup
2 tablespoons cornstarch
1 teaspoon vanilla
Mix ingredients. Bring to boiling point over direct fire. Cook over hot water 20 minutes. Use with leftover stale cake, baked or steamed puddings. If canned cocoanut containing milk is used, plain milk may be omitted.
1 cup molasses
2 tablespoons fat
1 tablespoon flour, plus
1 tablespoon cold water
1½ tablespoons vinegar
Mix together. Bring to boiling point and serve with any pudding.
1 cup (crystal) corn syrup
⅛ teaspoon salt
1 egg
½ cup water
1 tablespoon cream
1 teaspoon vanilla
Beat egg light. Pour on gradually the hot corn syrup and water, beating egg with eggbeater. Add cream and vanilla. Serve at once.
½ cup corn syrup
1 egg
⅓ cup milk
½ teaspoon cinnamon
½ teaspoon nutmeg
½ teaspoon vanilla
Mix corn syrup and spices. Add beaten yolks and milk. Cook over hot water until thick. Add vanilla and beaten whites. Serve hot or cold.
3 tablespoons fat
⅓ cup maple sugar
2 eggs
½ teaspoon cinnamon
½ teaspoon allspice
½ teaspoon vanilla
⅓ cup milk
Cream fat, sugar and spices. Add beaten yolks and milk. Cook in double boiler until thick. Add vanilla and beaten whites. Serve hot or cold.
1 cup tomato sauce
½ cup grated cheese
Add cheese while sauce is hot and just before serving. Do not boil sauce after adding cheese.
To one cup tomato sauce, add
2 tablespoons chopped green pepper
3 tablespoons chopped celery
3 tablespoons chopped carrot
⅓ cup butter substitute or hydrogenated oil
⅓ cup corn syrup
⅓ cup sugar
1 teaspoon flavoring
Cream all together. This method reduces the necessary sugar two-thirds.
½ cup corn syrup
1 tablespoon fat
¼ cup lemon juice
1 teaspoon lemon rind
2 tablespoons cornstarch
3 tablespoons lemon juice
½ cup orange juice
2 teaspoons orange rind
1 tablespoon flour
1 tablespoon water
Mix ingredients. Bring to boiling point and serve.
1 cup cranberries
1 cup water
1 cup corn syrup
½ cup raisins or nuts
2 tablespoons fat
Cook cranberries in water until they are soft and the water is almost entirely absorbed. Add other ingredients and cook about 20 minutes slowly until thick enough to use as sauce.
The use of gelatine in combining leftovers
2 tablespoons cold water
2 tablespoons gelatine
Let stand until gelatine is soft. Add 1 pint boiling water, or fruit juice from canned fruit.
¼ cup lemon juice
⅔ cup corn syrup, or
½ cup sugar
Stir until gelatine is dissolved. Add 1 cup leftover fruit. Place in mold which has been dipped in cold water. Stir occasionally while hardening so fruit does not settle to the bottom. Or a little gelatine may be poured in mold and allowed to grow almost hard; then some fruit arranged on it and more gelatine poured in. Repeat until mold is filled; then chill, and turn out carefully.
1½ cups boiling tomato juice and pulp
2 tablespoons cold water
2 tablespoons gelatine
1 teaspoon salt
¼ teaspoon paprika
¼ teaspoon worcestershire sauce
2 cups of any one vegetable, or of mixed vegetables
Soften gelatine in the cold water. Add other ingredients and chill. Stir once or twice while chilling so vegetables do not settle to the bottom.
2 tablespoons gelatine
2 tablespoons cold water
1 cup boiling gravy, tomato juice, or 1 cup boiling water into which 1 bouillon cube has been dissolved
1 cup left-over meat or fish chopped fine
1 cup chopped celery or cooked vegetable
1 teaspoon salt
⅛ teaspoon cayenne
Soften gelatine in cold water. Add other ingredients. Stir until gelatine is dissolved. Pour into mold dipped into cold water. Chill. Stir once or twice while hardening so meat does not settle to the bottom. Serve with salad dressing.
1 cup cooked rice
1 cup corn syrup
1 tablespoon gelatine
2 tablespoons water
½ cup cherries or other cooked fruit
½ cup nuts
½ cup juice of fruit
Chill and serve.
1 cup cooked salad dressing
2 tablespoons gelatine
2 cups any left-over fish, meat or vegetables
2 tablespoons cold water
Use any well-seasoned salad dressing. Soften the gelatine in the cold water. Dissolve over boiling water. Add to salad dressing. Add other ingredients well seasoned and chill.
1 pint cottage cheese
½ cup pimento or green pepper
1 cup milk
2 teaspoons salt
¼ teaspoon cayenne
2 tablespoons granulated gelatine
4 tablespoons cold water
Soften gelatine in the cold water. Dissolve over hot water. Add all ingredients. Mix thoroughly and place in mold which has been rinsed with cold water. When firm, serve as salad.
2 tablespoons gelatine softened in
⅓ cup cold water
1 pint clabbered milk, or fruit juice
1 cup sugar
1 teaspoon vanilla
1 cup crushed fruit
2 egg whites
Mix gelatine with milk. Add sugar. When it begins to thicken, beat with rotary beater. Add vanilla and fruit. Fold in egg whites and turn into mold. Apple sauce, strawberries, rhubarb, pineapple or raspberries may be used.
1 tablespoon gelatine
2 cups boiling water
¾ cup sugar
½ cup lemon juice
½ cup grated cocoanut
2 cups apples, chopped
1 cup celery
½ cup chopped nuts
3 pimentoes
1 tablespoon grated onion
⅓ teaspoon salt
Soften gelatine in 2 tablespoons cold water, then dissolve in the boiling water, but do not cook after gelatine is put in. Add all other ingredients. Mold and chill. Serve with cooked or mayonnaise salad dressing, plain or on lettuce leaves.
Salads provide an easy method of using leftovers
1 cup cooked potatoes
1 cup cooked carrots
1 cup cooked peas
1 cup cooked beets
Make a french dressing of
½ cup oil
½ teaspoon salt
2 tablespoons vinegar
⅛ teaspoon cayenne
Mix dressing thoroughly and pour over the vegetables. If vegetables are kept in different bowls instead of mixed together, the flavor of the salad is improved. Any vegetable may be used in this way. Let stand 30 minutes. When ready to serve, place each portion in a nest made of two lettuce leaves or other salad, green. If desired, cooked dressing may be mixed with the vegetable in place of french dressing, or may be served with it.
1 cup left-over baked beans, cooked dried peas, or beans or lentils, or cooked rice, rice.
1 cup chopped celery
3 tablespoons chopped pepper
3 tablespoons chopped pickle
1 cup cooked salad dressing
Mix ingredients thoroughly and let stand 30 minutes to blend flavor thoroughly.
2 cups chopped cabbage
1 cup peanuts
1 cup chopped apples
1 cup salad dressing
Mix ingredients and serve with french dressing. This salad looks very appetizing when served in cups made of hollowed out red apples, the pulp removed being used in the salad.
1 cup american or cream cheese
2 tablespoons vinegar
⅓ cup oil
½ teaspoon salt
⅛ teaspoon cayenne
2 tablespoons chopped olives
3 tablespoons chopped nuts
Blend all ingredients thoroughly. Shape as desired and chill. Serve with french dressing. (if american cheese is used, grate or cut fine.)
Left-over small portions of fruits may be blended in almost any combination to form a salad. Plain french dressing or french dressing made with fruit juice in place of vinegar, or cooked dressing or mayonnaise may be combined with the fruit. Bananas combine well with any other fruit and, being the least expensive fruit, may be used as the basis of fruit salads.
1 cup cooked peas or carrots
1 cup cooked cold rice
Mix with dressing made of
⅓ cup oil
1 tablespoon vinegar
¼ teaspoon salt
⅛ teaspoon cayenne
¼ teaspoon curry powder
Mix all ingredients; serve cold, either plain, on lettuce leaves, or in nests made of cabbage or celery.
2 cups potatoes from fresh-cooked, or left-over baked, boiled or mashed potatoes.
¼ cup chopped parsley
1 teaspoon onion juice
1 cup cooked salad dressing
3 tablespoons chopped green pepper may be added if desired.
If mixed while cooked dressing is hot, then chilled, the flavor is much improved.
Left-over mashed potatoes may be combined with cooked corn and green pepper for a delicious salad.
1 cup left-over meat or fish
3 tablespoons chopped pickle
½ cup chopped celery
1 cup cooked salad dressing
Mix ingredients thoroughly and serve. If one-quarter cup of french dressing is mixed with meat or fish, 30 minutes before adding other ingredients, the flavor is much improved.
1 cup cooked cauliflower
1 cup cooked salad dressing
3 tablespoons chopped pickle
1 tablespoon chopped pimento
1 tablespoon vinegar
Blend ingredients thoroughly and serve. Cauliflower which has been creamed or scalloped may be used, if sauce is carefully rinsed from the vegetable.
Grind raw carrot in food chopper. Make french dressing with chicken fat instead of oil. Mix ingredients and serve.
1 cup raw carrots
½ cup oil (preferably oil from chicken fat)
1 tablespoon vinegar
½ teaspoon salt
1 tablespoon parsley
⅛ teaspoon paprika
2 tablespoons flour
1 teaspoon salt
1 egg
⅛ teaspoon cayenne
2 tablespoons granulated gelatine, plus 2 tablespoons cold water
1 teaspoon mustard
1 teaspoon curry powder
3 tablespoons melted fat
1 cup milk
⅓ cup vinegar
2 cups cooked rice
2 tablespoons chopped olives
Mix dry ingredients, add egg and blend thoroughly. Add melted fat, milk and vinegar. Cook over hot water until thick as custard. Soften gelatine in cold water. Add to the hot dressing. When dissolved add rice and olives, place in mold and chill. Serve plain or with ½ cup french dressing.
The use of stale bread, cake, and leftover cereal
1 cup dried crumbs
1 pint hot milk
Let stand until milk is absorbed, then add
¼ teaspoon salt
½ cup molasses
½ teaspoon cinnamon
1 cup dates, cut small
1 egg
½ teaspoon mixed cloves, nutmeg, allspice, ginger
Mix ingredients. Bake 40 minutes in moderately hot oven. This pudding is so well flavored that it does not really require a sauce, but if one is desired the molasses sauce on page *86, or the hard or lemon sauce on page *87 will be found to suit.
¼ lb suet
½ lb chopped figs
1 cup sour apple (cored, pared and chopped)
1 cup milk
½ cup molasses
½ cup corn syrup
1 cup breadcrumbs
2 eggs
⅓ cup flour
Cream suet; add figs, apple and corn syrup. Pour milk over bread. Add yolks, beaten. Combine. Add flour and egg whites. Steam 4 hours.
¼ cup pearl tapioca
⅓ cup corn syrup, or
¼ cup sugar
⅛ teaspoon salt
1 cup water
1 cup milk
1 cup fruit
Soak tapioca in the water over night. Add the other ingredients except the fruit and cook over hot water until the tapioca is clear. Add fruit and 1 teaspoon vanilla and chill.
⅓ cup rice
1 cup milk
⅓ cup corn syrup
1 teaspoon vanilla
⅛ teaspoon salt
1 egg
1 cup fruit
Cook rice with milk in double boiler 30 minutes. Add other ingredients and cook 10 minutes. Chill and serve.
1 cup stale breadcrumbs
2 cups scalded milk
½ cup corn syrup
½ cup chopped nuts
2 eggs
⅛ teaspoon salt
½ teaspoon vanilla
¾ cup chopped figs, dates or raisins
Pour scalded milk over breadcrumbs. Beat eggs. Add other ingredients. Bake 25 to 35 minutes in moderate oven.
1 cup crumbs
2 cups milk
1 oz. Chocolate
⅓ cup sugar
½ cup corn syrup
2 eggs
⅛ teaspoon salt
½ teaspoon vanilla
Use whites for meringue with 2 tablespoons corn syrup.
1 pint stale cake crumbs
1 cup milk
Soak 1 hour; heat and add
2 yolks of eggs
2 teaspoons vanilla
Chill, shape, roll in eggs and crumbs and brown in frying pan. Serve with hard sauce.
2 cups milk
1 cup any ready-to-eat cereal
1 egg (beaten)
⅓ cup molasses
½ teaspoon salt
½ teaspoon cinnamon
1 cup raisins, dates or prunes
Mix ingredients. Bake 30 to 40 minutes in moderately hot oven.
2 cups crumbs
2 cups fish
2 tablespoons chopped parsley
¼ cup fat
¼ cup flour
⅛ teaspoon pepper
2 teaspoons onion juice
1½ cups milk
1 teaspoon salt
2 tablespoons fat
Melt fat, add dry ingredients and gradually the liquid to make a smooth sauce. Add onion juice, lemon juice, parsley and fish. Mix with crumbs 2 tablespoons fat. Place crumbs on top. Bake in greased pan 25 minutes.
2 cups cooked rice
1 quart tomatoes
¼ to 1 lb. Hamburg steak
⅛ teaspoon pepper
3 teaspoons salt
2 tablespoons onions, chopped
⅛ teaspoon cayenne
Add rice to tomatoes. Add seasoning and meat, browned. Bake in casserole about 2 hours.
3 cups stale bread crumbs
2 cups milk
2 teaspoons salt
⅛ teaspoon pepper
¼ teaspoon poultry seasoning
1 tablespoon onion juice and pulp
2 eggs
4 teaspoons baking powder
1½ cups chopped peanuts
Add bread to milk; add seasoning, beaten eggs, baking powder, and peanuts. Pour into greased, lined baking tin. Bake in moderate oven 40 minutes.
1 cup cooked farina or rice
1 cup cheese
1 cup nuts
1 cup milk
⅛ teaspoon cayenne
1 egg
1 teaspoon salt
Mix ingredients thoroughly. Bake in greased dish 30 minutes.
2 cups cold cooked beans
1 egg beaten
1 cup breadcrumbs
⅛ teaspoon pepper
1 tablespoon minced onion
2 tablespoons catsup
¼ teaspoon salt
Shape into loaf. Bake 25 minutes. Serve with tomato sauce.
Use leftover bread as french toast by dipping in mixture of
1 cup milk
1 tablespoon corn syrup
1 egg beaten
Then brown in frying pan in small amount of fat. Spread with marmalade, jelly, cocoanut, or preserves and serve as dessert.
One cup dried apricots, peaches or prunes soaked two hours in two cups of water.
1 cup bread crumbs
⅔ cup corn syrup
1 teaspoon orange or lemon rind
2 eggs
⅛ teaspoon salt
1 teaspoon lemon juice
½ cup chopped nuts
Mix ingredients. Place in greased baking dish and bake 30 minutes in moderately hot oven.
¼ cup fat
1 pint milk
2 qts. Milk
¼ cup flour
¼ teaspoon cayenne
1 cup cheese
Make as white sauce and add cheese. Pour over bread, sliced and toasted. Bake in moderate oven.
3 cups dried breadcrumbs
3 tablespoons maple syrup
½ teaspoon salt
Mix thoroughly and place in moderately hot oven for 20 minutes, stirring frequently. Remove and serve as breakfast food. Very inexpensive and delicious. Graham, corn or oatmeal bread is best for this purpose, but any bread may be used.
1 cup leftover cereal
1 cup chopped peanuts
½ cup dried breadcrumbs
1 beaten egg
Shape as croquettes and bake in oven or pan-broil. Serve with tart jelly.
1 cup stale bread
⅛ teaspoon cayenne
½ cup grated cheese
¼ cup milk
⅔ cup flour
¼ teaspoon salt
Make into dough; roll ¼ inch thick. Cut into strips 6 inches long and ½ inch wide. Place on baking sheet. Bake 20 minutes in moderate oven. Serve with soup, salad, or pastry.
Soups utilize leftovers
In nearly every case when meat is purchased, some bone is paid for. Too frequently this is either left at the market or thrown away in the home. Bones, gristle, tough ends, head and feet of chickens, head, fins and bones of fish, etc., should be utilized for making soup.
If a meat or fish chowder with plenty of vegetable accompaniment is served, no other meat is required for the usual home meal.
If a cream of dried or fresh vegetables, or a meat stock soup with plenty of vegetables or cereal content, is served, the amount of meat eaten with the main course of the meal will be materially lessened.
Soups may be a most economical method of using water in which meat, fish or vegetables have been cooked; also of utilizing small portions of leftover meats, fish, vegetables or cereal.
Cream soups are made by cooking vegetables or cereal, then utilizing the water in which they are cooked as part of the liquid for the soup. Outer parts or wilted parts of vegetables may be utilized for soups instead of being discarded. Water in which ham or mutton has been boiled makes an excellent basis for dried or fresh vegetable soups. In fact, soup can be made from all kinds of leftovers—the variety and kind make little difference so long as the mixture is allowed to simmer for several hours and is properly seasoned.
⅓ cup fat
⅓ cup flour
1 teaspoon salt
1 cup cereal or vegetable
¼ teaspoon cayenne
1 pt. Milk
1 pt. Water, in which vegetable or cereal was cooked, or leftover water in which meat was cooked.
Melt fat, add dry ingredients and, gradually, liquid. When at boiling point, add vegetables or cereal and serve.
Leftover bits of meat, bone, or gristle may be used alone or with some fresh meat and bone from shin or neck.
To each 1 lb. Of meat and bone, add 1 qt. Cold water. Let stand 1 hour. Cover and bring slowly to boiling point and simmer 2 to 3 hours. Remove bones and meat. Let stand until cold. Skim off fat. Add vegetables cut in small pieces, season as desired and cook until vegetables are tender. Leftover cereals, as barley, oatmeal, etc., vegetables, macaroni, tapioca, sago, etc., etc., may be added for increased food value.
Bones and gristle from chicken or turkey
2 qts. Cold water
1 cup okra
1 tablespoon chopped pimento
1½ teaspoons salt
½ cup rice
2 tablespoons fat
1½ cups tomatoes
¼ cup chopped parsley
Soak bones and gristle in the cold water 1 hour. Then boil slowly 1 hour, in same water. Strain out the bones and gristle and add other ingredients to the liquor. Boil this mixture slowly ¾ hour and serve.
1 cup dried peas, beans or lentils
3 qts. Cold water
1 tablespoon onion pulp
1 ham bone or ½ pound smoked sausage
1 teaspoon celery salt
2 teaspoons salt
2 tablespoons flour, plus
2 tablespoons cold water
¼ teaspoon pepper
1 cup tomato
Wash and soak dried legume over night. In morning drain, add water, ham bone or sausage and cook very slowly until tender. Add other ingredients, cook ½ hour and serve.
1 qt. Boiling water
½ cup carrots
½ cup cabbage
1 cup potatoes
1 cup tomato juice and pulp
1 tablespoon minced onion
¼ teaspoon pepper
4 tablespoons fat
4 cloves
1 bayleaf
2 teaspoons salt
4 peppercorns
2 tablespoons chopped parsley
Heat onion, pepper, salt, bayleaf and peppercorns with tomatoes for 20 minutes. Strain. To juice and pulp add other ingredients and cook slowly 1 hour. Add parsley just before serving.
2 cups diced carrots
2 cups water
1 cup milk
⅛ teaspoon pepper
2 tablespoons fat
2 tablespoons flour
1 teaspoon salt
Cook the carrots in the water until tender. Melt the fat, add dry ingredients, add gradually the 1 cup water in which the carrots were cooked and the milk. When at boiling point, serve with a little grated raw carrot sprinkled over top of soup. Any vegetable, raw or cooked, may be used in the same way, as cauliflower, cabbage, peas, turnips, etc.
1 cup cooked or canned fish
1 cup cooked potato, diced
1 cup peas
2 tablespoons fat
2 tablespoons flour
1½ teaspoons salt
¼ teaspoon paprika
2 cups milk
1 cup water from boiled potatoes
2 tablespoons chopped parsley
1 teaspoon onion juice
Melt fat, add dry ingredients and gradually the liquid. When at boiling point, add parsley and serve.
1 cup cheese
2 cups milk
2 tablespoons fat
1¼ teaspoons salt
¼ teaspoon cayenne
½ teaspoon celery salt
3 tablespoons flour
Melt fat, add dry ingredients and gradually the liquid. When at boiling point and just ready to serve add cheese. Any kind of cheese may be used for this purpose.
1 cup beans
1 quart water
1 tablespoon onion juice
¼ teaspoon worcestershire sauce
1 cup brown stock
¼ teaspoon celery salt
2 teaspoons salt
¼ teaspoon cayenne
1 hard cooked egg
1 lemon, sliced
¼ teaspoon mustard
2 tablespoons flour, plus 2 tablespoons cold water
Soak beans over night, drain. Place in 1 quart of fresh cold water and cook until very tender. Add other ingredients and bring to boiling point. Slice thin, hard cooked egg and lemon from which seeds have been removed and serve with each portion. Do not remove lemon rind as this gives a piquant flavor.
2 cups cooked diced potatoes
2 cups water in which potatoes were cooked
1 cup milk
2 teaspoons onion juice
2 tablespoons fat
3 tablespoons flour
1½ teaspoons salt
⅛ teaspoon cayenne
2 tablespoons of finely chopped parsley
¼ cup grated cheese
Dice potatoes and cook slowly until very tender. Rub through strainer, using potato and 2 cups of the water. Melt fat, add dry ingredients and gradually the liquids and onion juice. When ready to serve, sprinkle parsley and cheese over top.
All-in-one-dish meals
- need only fruit or simple dessert, and bread and butter to complete a well-balanced menu
- lentils with rice and tomatoes
¾ cup lentils
1 cup rice
1 quart tomatoes
1 teaspoon worcestershire
2 teaspoons salt
¼ teaspoon cayenne
¼ teaspoon bay leaf
¼ teaspoon sage
Soak lentils over night; drain; add one quart fresh water and one teaspoon of salt. Cook slowly until tender. Add other ingredients. Steam or bake for 45 minutes.
½ cup cooked rice
1 pint tomatoes
⅓ cup green pepper chopped
2 cups fresh or left-over cooked meat
2 teaspoons salt
¼ teaspoon cayenne
Mix all ingredients. Bake in greased dish slowly for one hour.
1 cup hominy which has been soaked over night, drained
1 quart fresh water and 1 teaspoon of salt added; cook until tender
2 cups mutton from shoulder
1 teaspoon kitchen bouquet
1 teaspoon curry
2 cups water
1 teaspoon worcestershire sauce
1 tablespoon cornstarch
1 cup diced beets
1 teaspoon salt
⅛ teaspoon cayenne
Mix all ingredients thoroughly. Bake in covered casserole slowly for one hour. Mutton should be cut in about one-inch pieces.
4 cups water
1 cup cornmeal
2 teaspoons salt
⅓ cup chopped peppers
2 cups cooked meat
⅛ teaspoon cayenne
To cornmeal add one-half cup of cold water. Boil three cups of water and add cornmeal. Boil five minutes. Add other ingredients. Cook in greased baking dish for one hour.
1 pint soy beans
¼ lb. Salt pork
½ teaspoon soda
⅛ teaspoon cayenne
1 onion
1½ tablespoons salt
¾ cup molasses
¾ tablespoon mustard
Boiling water (about one quart)
1 pint tomatoes
2 cups cooked spinach
Soak beans over night; drain. Cover with fresh water and the soda and boil, until skins break, but do not let beans become broken. Cut rind from salt pork and cut into six or eight pieces. To 1 cup of boiling water add the cayenne, salt, molasses, mustard and tomatoes. In bottom of bean pot place the onion and a piece of salt pork. Add beans. Pour over this the seasonings. Cover the beans with boiling water. Bake three hours covered. Uncover, put spinach to which has been added 1 teaspoon of salt, 1 tablespoon of vinegar, one-eighth teaspoon of pepper, on top. Bake 30 minutes and serve.
One cup of kidney beans, soak over night; drain. Cover with fresh water. Add 2 teaspoons of salt, cook in small amount of water until tender. Force through colander. Measure 1½ cups and add one-quarter pound salt pork chopped fine, 1 teaspoon worcestershire sauce, 1 cup of water or meat stock or gravy.
Place half of mixture in greased baking dish. Cover with two cups of spinach, to which has been added one-quarter cup of vinegar, 2 tablespoons of fat and one-half teaspoon of salt. Cover with other half of bean mixture. Bake 20 minutes.
1 cup macaroni
1 cup peas
1 pint tomatoes, juice and pulp
1 cup grated cheese
¼ cup fat
¼ cup flour
1 teaspoon salt
⅛ teaspoon cayenne
Cook macaroni until tender in one quart of boiling water and one teaspoon of salt; drain. Melt fat, add flour, salt and cayenne. Gradually add tomatoes and when at boiling point remove from fire, add cheese and peas. Place macaroni in greased baking dish, pour sauce over it and bake 30 minutes.
½ cup rice
1 cup cheese
1 cup corn
1½ cup milk
¼ cup fat
¼ cup flour
1 teaspoon salt
⅛ teaspoon cayenne
Melt fat until brown. Add flour and seasonings. Heat until brown. Add milk gradually. When at boiling point add other ingredients. Place in baking dish and bake 45 minutes.
3 lbs. Fish
2 cups diced potatoes
⅓ cup chopped onion
½ cup chopped salt pork
1 teaspoon salt
⅛ teaspoon cayenne
1 cup peas
2 cups cold water
2 tablespoons fat
2 tablespoons flour
1 cup diced carrots
1 pint scalded milk
Cut fish into small pieces. Cover bones, fins and head with cold water. Simmer 15 minutes; strain. Cook onion and salt pork until brown. In kettle place layers of fish and mixed vegetables. To water in which bones, etc., have been cooked, add the seasonings. Mix all ingredients. Cook forty minutes, slowly, covered.
1 smoked haddock
1 cup samp, which has been soaked over night and cooked until tender
1 quart water and 1 teaspoon of salt
2 teaspoons horseradish (grated)
1 pint tomatoes
1 teaspoon salt
¼ teaspoon cayenne
2 tablespoons cornstarch
Pour 1 cup of boiling water and one-half cup of boiling milk over fish. Let stand one-half hour, pour off liquid. Place fish in baking dish. Place samp on fish. Mix other ingredients and pour on top. Cover and bake three-quarters of an hour.
1 cup cooked spaghetti
2 cups brown stock
2 cups water, or
2 bouillon cubes
2 tablespoons flour
2 teaspoons salt
½ cup chopped peanuts
1 cup diced carrots
3 tablespoons chopped olives
Blend flour with 2 tablespoons cold water. Dissolve bouillon cubes in the boiling water. Mix all ingredients. Place in casserole and bake 45 minutes or until spaghetti is tender.
1 cup cooked lentils
1 cup chopped peanuts
1 cup grated cheese
1 cup bread crumbs
1 tablespoon fat
2 tablespoons lemon juice
½ teaspoon salt
⅛ teaspoon cayenne
1 teaspoon onion juice
Mix all. Place in a greased dish. Bake 30 minutes. Then pour over top a sauce made by melting 2 tablespoons of fat, adding 2 tablespoons flour, one-half teaspoon of salt and one-eighth teaspoon cayenne. Then add 1 cup of milk gradually. When at boiling point add 3 tablespoons of chopped olives. Pour this sauce over the roast and bake 20 minutes. Serve at once.
1 lb. Codfish
⅓ cup pimento
1 cup cornmeal
2 cups tomatoes, juice and pulp
2 teaspoons salt
⅛ teaspoon cayenne
3 cups boiling water
Mix cornmeal with one-half cup of cold water. Add to the boiling water. Boil five minutes. In greased baking dish place fish which has been soaked over night. Place pimento on fish. Place cornmeal on pimento. To tomatoes add seasonings and pour over all. Bake slowly 45 minutes.
One-half cup dried peas, beans or lentils, soaked over night and cooked until tender.
½ cup turnips
½ cup of carrots
1 cup outer parts of celery
½ cup of peas
½ teaspoon celery salt
⅛ teaspoon pepper
3 tablespoons drippings
3 tablespoons whole wheat flour
1 teaspoon curry powder
1 teaspoon salt
½ cup meat stock or water
1 cup tomato juice and pulp
1 teaspoon onion juice
Melt the fat. Add the seasoning; gradually the liquid. Add the vegetables. Cook 20 minutes. Serve very hot. This is an especially good way of adding the necessary flavor to lentils.
Wheatless day menus
Stewed prunes
Oatmeal
Corn muffins
Top milk
Coffee
Cream of spinach soup
All rye rolls
Scalloped potatoes
Marmalade
Pot roast
Buttered beets
Fried egg plant
Southern spoon bread
Maple cornstarch pudding
Dried apricots
Cornflakes
Rye and peanut muffins
Top milk
Coffee
Nut and bean loaf with white sauce
Corn pone
Oatmeal cookies
Currant or plum jelly
Tea
Beef casserole
Baked potatoes
Green beans
Barley biscuits
Cranberry tapioca pudding
Baked apple stuffed with nuts
Fried cornmeal mush
Maple syrup
Coffee
Split pea soup
Rye muffins
Corn oysters
Cranberry jelly
Mutton pie
Glazed sweet potatoes
Pickled beets
Oatmeal bread
Scalloped tomatoes
Brown betty
Dried peaches with jelly garnish
Corn puffs and dates
Top of milk
Rye muffins
Coffee
Macaroni and cheese
Corn and rice muffins
Canned fruit
Cocoa
Cream of carrot soup
Swiss steak
Stewed tomatoes
Natural rice
Cole slaw
Oatmeal rolls
Brown betty
Baked apples with marmalade center
Cream of grits cereal
Top of milk
Rye finger rolls
Coffee
Cream of lentil soup
Corn muffins
Prunes
Hot tea
Casserole of beef and rice
Baked potatoes
Stewed corn
Cabbage salad
Chocolate cornstarch pudding
Meatless day menus
Baked pears with cloves and ginger
Cornmeal and farina cereal
Coffee
Toast
Welsh rarebit
Hot tea
Fruit muffins
Lettuce salad
Cream of corn soup
Baked fish
Macaroni with tomato sauce
Whole wheat bread
Lyonnaise potatoes
Orange sago custard
Dried peaches
Fried hominy
Marmalade
Coffee
Popovers
Bean soup
Lettuce salad
Cheese straws
Olives
Chicken fricassee
Dumplings
Baked squash
Peas
Cranberry jelly
Barley muffins
Mock mince pie
Oranges
Pearled barley
Top milk
Currant jelly
Rye bread toasted
Coffee
Mixed vegetable salad
Boston brown bread
Hot tea
Clam chowder
Spinach and cheese loaf
Carrots
Creamed cauliflower
Oatmeal nut bread
Spice pudding
Hard sauce
Meat substitute dinners Consommé with spaghetti
Cornmeal muffins
Cabbage and cheese
Julienne potatoes
Carrots
Dressed lettuce
Jellied prunes with nuts
Thin bean soup
Rye rolls
Corn and oyster fritters
Baked potato
Scalloped tomato
Apple and celery salad
Graham pudding with hard sauce
Consommé with tapioca
Brown bread
Salmon loaf or escalloped salmon
Creamed potatoes
Peas
Lettuce salad
Gelatine dessert
Thin cream of celery soup
Rye bread
Nut loaf
Brown sauce
Scalloped potatoes
Spinach
Lettuce salad with tomato jelly
Sago pudding
Scalloped hominy and cheese
Swiss chard or spinach
Whole wheat bread
Stuffed baked potato
Baked pears
Molasses cookies
Escalloped codfish
Baked onions
Corn bread
Apple salad
Fig and date pudding with tart jelly
Cream of barley soup
Turkish pilaf
War muffins
Apple and cabbage salad
Chocolate bread pudding
Cream of rice soup
Rye meal rolls
Kidney bean croquette
Greens
Dried apricot butter
Oranges, bananas and dates
Ginger cookies
Bean soup
Welsh rarebit or a cheese dish
Natural rice
Tomato sauce
Corn meal parker house rolls
Dried peach pudding
Vegetable dinners
Corn soup
Oatmeal bread
Nut loaf
Tomato sauce
Green beans
Potatoes au gratin
Jellied prunes
Boston roast
Tart jelly
Whole wheat bread
Creamed cauliflower
Squash
Cranberry slump
Kidney beans with rice
Fried apples with raisins
Celery in brown sauce
Cornmeal baking powder biscuits
Tapioca cream
Baked beans
Boston brown bread
Spinach
Apple and pimento salad
Gelatine dessert
Cream of vegetable soup
Lima bean croquets
Creamed potatoes
Carrots
Pickled beets
Cornmeal and rye muffins
Cottage pudding
Cream of celery soup
Rye bread
Spinach loaf
Cabbage and pepper relish
Brown rice
Marmalade pudding
Cream of tomato soup
Corn sticks
Baked macaroni and cheese
Baked sweet potatoes
Eggplant
Beet and cabbage relish
Whole wheat bread
Apricot shortcake
Hard sauce
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