Freda R. Lavine

“ As long as the lives of men, women and children depend upon food, the right preparation of food is a subject which is well worthy of anyone's serious study, and a queen is none the worse a queen if she can cook food that would not make her people ill. ”

“ Heat a frying pan very hot and grease it with the fat scraps. Put in steak, cook one minute, turn and brown the other side. Then cook more slowly until done. Season and add browned onions if desired. Chopped meat can be prepared the same way but seasoned first and formed into a steak.
ROAST BEEF
Prepare and season as desired. Dredge with flour. Place on rack in dripping pan with two or three tablespoons fat in a hot oven, that the surface may be quickly seared thus preventing escape of juice. Reduce heat and baste every ten minutes with the fat that has dried out. ”

“ When light, add to it the butter and sugar creamed, egg well beaten, the currants, which have previously been floured, and the remainder of the flour, or sufficient to make a moderately soft dough, and salt with the last of the flour. ”

“ OIL MAYONNAISE
1 teaspoon mustard, 1 teaspoon powdered sugar, 1⁄4 teaspoon salt, 1⁄8 teaspoon cayenne pepper, Yolk of 1 egg, 1 tablespoon vinegar, or 1 tablespoon lemon juice. Mix first 4 ingredients, add egg, beat well. Add oil gradually drop by drop, beating constantly. As mixture thickens, add oil, vinegar or lemon juice alternately until very thick. Keep cold. ”

“ RICE CROQUETTES
1 pint cold cooked rice, 3 tablespoons milk, 2 tablespoons butter, Cayenne, 1 egg, 1⁄2 teaspoon salt, White pepper, 2 tablespoons chopped parsley, Cracker dust or bread crumbs. Warm rice in double boiler with milk. Add butter, egg, salt, pepper, parsley, and cook until it thickens. Spread on plate to cool, shape into rolls. Roll in crumbs; dip in eggs and roll in crumbs again. Cook in deep hot fat until brown.
MACARONI IN TOMATO CASES
8 tomatoes, 1 cup boiled macaroni, 1 cup white sauce, Salt, pepper, Grated cheese, Cracker crumbs, Flakes of butter. ”

“ Cook with a little sugar until soft. One quart canned peaches may be used instead of the fresh ones. Scald two cups milk, add three egg yolks mixed with 1⁄4 cup sugar and a pinch of salt, and cook over hot water until the mixture coats the spoon. Remove from the fire and add l1⁄2 tablespoons gelatine soaked in 2 tablespoons cold water. Cool slightly and add the juice from the peaches. Stir until the mixture begins to thicken and add 3 egg whites, beaten until stiff. ”

“ When using lemons for any purpose for which the peel will not be required, grate the yellow part of the rind on enough granulated sugar to absorb the oil. Mix grated peel and sugar thoroughly and you will have a splendid lot of flavoring for the cost of the sugar.
Cold water, one tablespoonful of ammonia and soap will take out machine grease when other means would not answer on account of colors running, etc.
A dash of cold water against the face, will awaken a person who has fainted. ”

“ VEGETABLE SOUP
11⁄2 quarts boiling water, 1⁄3 cup diced carrots, 1⁄2 cup cooked carrots, 11⁄2 cup potatoes, 1⁄4 cup sliced onions, 1 cup strained tomatoes, 4 tablespoons butter or other fat, 1 teaspoon sugar, 4 cloves, 2 teaspoons salt, 11⁄2 teaspoons chopped parsley. Use all or any and as many varieties as you wish, using half as much vegetables as liquid. Wash, pare, scrape and cut vegetables fine all but potatoes and tomatoes. Heat fat, add vegetables, cook ten minutes, stirring constantly. ”

“ Separate whites from yolks, beat whites until dry. Butter a small fancy dish in which eggs are to be served, sprinkle fine bread crumbs on the bottom. Place beaten whites in dish, make a hollow and slip in yolks, set bowl in saucepan containing boiling water, cover and cook until whites are firm or brown under flame, if desired. ”

“ Cover the bottom of a square granite pan (select one large enough for the number of people who are to be served) with the following fruits: Strawberries, cherries, orange, banana and a few chopped nuts. Dissolve a package of gelatine in water, sweeten, flavor slightly and pour over the fruit. Stand aside until cool and stiff. Cut into squares and serve on fruit plates with whipped cream.
ICE BOX CAKE
5 dozen lady fingers, 1⁄4 cup butter, 1 cup sugar, 2 eggs, 4 oranges, 1 lemon, 1⁄2 pint cream. Arrange lady fingers around spring form and three layers deep, with flat side towards the form. ”

“ Boil three cups sugar in one cup water to a thick syrup; beat the whites of three eggs to a stiff froth and gradually pour the boiling syrup over it, stirring vigorously. Season with vanilla, lemon or orange juice and beat until cool. ”

“ Shred and add one tablespoon lemon juice to white sauce. Serve hot on toast.
DEVILED CRABS
1 doz. live crabs, 2 eggs, Salt, pepper, 2 teaspoons mustard, 3 crackers, Cracker dust Butter, Lemon, parsley. Boil crabs till red. When cold, pick out all the meat, crack claws, pick, reserving small ones for soup. Mix meat with eggs, salt, pepper, mustard according to taste, crackers soaked in water and pressed well. Fill shells, sprinkle with cracker dust, flakes of butter and bake from twenty to thirty minutes until light brown. Serve with slices of lemon and parsley.
FILLED FISH
3 lbs. ”

“ Spread between slices of buttered bread or on fresh wafers, or use mayonnaise in place of lemon juice and other seasoning.
CHICKEN SANDWICHES
Chop chicken through chopper, mix with plenty mayonnaise, pepper and salt and spread on bread. Smoked tongue may be used the same way.
EGG SANDWICHES
Cut fine whites of four hard-boiled eggs; force the yolks through a potato ricer; mix yolks and whites, season with salt and pepper and moisten with mayonnaise. Spread mixture between thin slices of buttered bread. ”

“ Fry the cakes to a light brown in a hot pan with plenty of fat using a spoonful at a time.
SCALLOPED POTATOES
Cut potatoes into cubes and boil. Put one layer of buttered bread crumbs on the bottom of a buttered baking dish, then a layer of potatoes. Continue the same, pour white sauce over all. Put a layer of buttered crumbs on top and bake till brown. ”

“ So much depends upon good cooking, as regards the welfare of a nation, the health of its people and their happiness in their homes, and so much harm is done by cooking which is either simply bad, or else clever but turned to wrong use, that the time must certainly come when this important science will be taught to children of all classes. ”

“ Cook grapes until soft enough to rub through colander; add skins, cook until tender, adding 1⁄2 lb. sugar to each lb. fruit. Boil until thick, stirring often.
GREEN TOMATO CONSERVE
1 lbs. small green tomatoes, 6 lbs. sugar, 3 sliced lemons 1⁄2 of 5c worth cloves and cinnamon mixed, 1⁄2 oz. whole ginger. Pierce tomatoes with fork. Heat all together slowly, boil until tomatoes look clear. Take out tomatoes with skimmer, fill jars. Boil syrup till thick, pour over hot tomatoes and seal. Tastes like fig preserves. ”

“ EGG SAUCE
2 hard boiled eggs, 2 tablespoons butter, 1 tablespoon flour, 1 cup boiling water. When cold, chop egg fine: melt butter, mix flour; pour in boiling water and add eggs. Cook until thick, and serve plain or on toast. ”

“ Clean fish thoroughly, remove skin without breaking and flesh by scraping from the bones, begin at the neck. With care, the back bone may be removed with all the small bones attached. Chop flesh fine with onion juice or cut fine, salt, pepper, eggs, bread crumbs, almonds. ”

“ By placing the asparagus so that the tops will not be in the water, the stalks will more evenly cook, as they will fall when soft and the tops will then be in the water. Lift from water, drain and cool. ”

“ Beat the whites of six eggs very stiff and put them into the boiling milk a spoonful at a time. When firm, take out the boiled whites and lay them on a platter. Beat light the yolks of six eggs with one-half cup sugar, then pour the hot milk gradually on the beaten yolks. When thoroughly mixed return to the fire to boil, stirring constantly. When cool, flavor with vanilla, pour into a deep glass dish, put the whites on top and garnish with jelly or candied fruit. Eat cold.
FROZEN NESSELRODE ”

“ Fry onions till light brown. Put in potatoes and cook till they have broken up the fat. Add chopped parsley and serve.
HASHBROWNED POTATOES
Chop cold boiled potatoes into pieces the size of peanut. Season with salt and pepper. For one quart potatoes, melt three tablespoons butter and toss the potatoes into it until they begin to show a little brown. Then add 1⁄2 cup cream and place in a very hot oven to brown. Serve in the dish.
MASHED SWEET POTATOES
4 baked sweet potatoes, Salt, pepper, 1⁄4 cup cream or milk, 1 tablespoon butter, 1⁄2 teaspoon sugar. ”

“ Add enough milk to make them pour easily on a hot griddle. Fry in plenty of butter or fat.
CRABS A LA NEWBURG
3 hard boiled eggs, Salt, pepper, 1⁄2 pint sweet cream, 3 cups crab meat, 4 tablespoons melted butter, 2 tablespoons sherry wine, Juice of one lemon. Cream yolks of eggs with salt, pepper, add cream and butter. Cook slowly, stirring till thick. Take from fire, add wine, lemon juice and crab meat.
FRICASSEE CRAB FLAKES
4 large hard shelled crabs, Pepper, salt, 1 small lump butter, 1⁄4 cup milk, 1⁄2 pint cream, 1 green pepper cut up, 3 eggs. ”

“ We may live without conscience and live without heart;
We may live without friends, we may live without books;
But civilized men cannot live without cooks."
ENTREES
BATTER FOR ALL FRITTERS
11⁄3 cups flour, 2 teaspoons baking powder, 1⁄4 teaspoon salt, 2⁄3 cup milk, 1 egg. ”

“ Mix and spread between thin slices of bread one-half pound finely-chopped roast veal, one chopped apple, one celery heart, chopped fine; six walnuts, chopped fine, and enough mayonnaise to make a smooth paste. ”

“ Heat one cup of sherry or Maderia wine to the boiling point and pour slowly into two eggs that have been beaten light with three-fourths of a cup of sugar, stirring all the time. Cook until thick, pour in dish and keep warm till ready for use. ”

“ Boil eggs hard, cut lengthwise. Serve on lettuce leaves with mayonnaise.
FILLED TOMATO SALAD
Take large solid tomatoes and scoop out the centers. Make lemon jelly from gelatine and when partly set, fill with chopped olives, chopped sweet pickles and put mixture in tomatoes. Place on ice to get stiff and serve an lettuce leaves with mayonnaise on top.
FRUIT SALAD
Serve on lettuce leaves one slice of pineapple or slice of musk melon cut round and peel, or large pieces of grape fruit, oranges, etc., with mayonnaise.
FISH SALAD FOR 12 PEOPLE
2 lbs. ”

“ SCHARFE FISH SAUCE
Melt one tablespoonful butter, add one tablespoonful flour and one cup hot fish stock. Remove from fire and pour very gradually on the beaten yolk of one egg. Pour while hot over fish or fishballs. ”