Susanna Shanklin Browne

Name: The Plain Sailing Cook Book — Recipes
Author: Susanna Shanklin Browne

The Plain Sailing Cook Book — Recipes (1922)

Summary

“The Plain Sailing Cook Book — Recipes”, published in 1922, is a work by Susanna Shanklin Browne. It explores elements such as saucepan, bowl and moderate oven.

Quotes from The Plain Sailing Cook Book — Recipes (Susanna Shanklin Browne)

Susanna Shanklin Browne, The Plain Sailing Cook Book — Recipes (1922)

“ Break the eggs into a bowl, beat with a dover beater, add the salt, pepper, and milk, and stir well together. Set the frying-pan over a slow fire, and put the butter in it to' melt and heat. Pour the mixture from the bowl into the frying-pan, and with a spoon begin at once to scrape from the sides of the pan toward the centre, keeping the mixture from sticking to the pan and allowing it to cook evenly. When the mixture has become of a jelly-like consistency, take the frying-pan from the fire, turn the contents out on a hot platter, and serve at once. ”

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Source: Wikisource

Susanna Shanklin Browne, The Plain Sailing Cook Book — Recipes (1922)

“ Beef, mutton, and lamb should roast in a moderate oven fifteen minutes for every pound of meat in the roast. Veal and pork should roast in a slow oven thirty minutes for each pound.
If a self-basting pan is used for roasting, the cover should be fitted tightly over the lower part of the pan after the cold water has been poured over the roast, and then need not be removed during the cooking.
Peeled potatoes, boiled for ten minutes, may be put in the pan with the roast during the last three-quarters of an hour that it is in the oven, and then served on the same platter with the roast. ”

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Source: Wikisource

Susanna Shanklin Browne, The Plain Sailing Cook Book — Recipes (1922)

“ Pour over this from 1⁄2 to a full cup of sugar, into which one tablespoon of flour has been mixed. The amount of sugar will depend upon the relative sweetness of the fruit used. In the case of apple pie, the flour should be omitted, but the pie should be flavored with 1⁄2 teaspoon of spice or 1 tablespoon of lemon juice. Any fruit or berry pie may be made richer by putting a few bits of butter on top of the filling before the top crust is placed over it. ”

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Source: Wikisource

Susanna Shanklin Browne, The Plain Sailing Cook Book — Recipes (1922)

“ Place slices of salt pork on the bottom of a baking-pan, and lay the fish on these slices. Sprinkle the fish with salt, pepper, flour, and bread crumbs, and lay two slices of salt pork on the top of the fish. Pour one cup of hot water in the pan around the fish, and place the pan in a moderately hot oven. Cook fifteen minutes to each pound of fish, basting often. ”

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Source: Wikisource

Susanna Shanklin Browne, The Plain Sailing Cook Book — Recipes (1922)

“ Run the pancake-turner beneath each cake once or twice while it is cooking; and when it has slightly browned on the bottom, turn it over and allow the other side to brown. Grease the griddle or frying-pan often between the various relays of cakes. ”

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Source: Wikisource

Susanna Shanklin Browne, The Plain Sailing Cook Book — Recipes (1922)

“ Drain through a colander, and either mash the pieces or serve them as they are.
SEASONING VEGETABLES
In general, any cooked vegetable may be properly seasoned by adding 1 tablespoon of butter, 1⁄2 teaspoon of salt, and 1⁄8 teaspoon of pepper for each cup of vegetable.
CREAMING VEGETABLES
Boiled onions, carrots, cauliflower, peas, beans, potatoes, etc., may be creamed by adding White Sauce No. 2 (page 150) , in the proportion of 1⁄2 cup of White Sauce to 1 cup of vegetable. After mixing the vegetable and the White Sauce, they should be heated slowly to the boiling-point before serving. ”

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Source: Wikisource

Susanna Shanklin Browne, The Plain Sailing Cook Book — Recipes (1922)

“ Combinations of fruits are often served, and occasionally fruit and uncooked vegetables are combined. Apples, celery, and nuts are frequently served together; and oranges and celery are sometimes combined. A bed of lettuce leaves is nearly always used for fruit salads.
MEAT AND FISH SALADS
Cold cooked fowl of any kind, and cold roast veal, pork, or ham, when used for salads, should be cut or chopped into small pieces or cubes. Chopped celery should be added to the meat in the proportion of one part celery to two parts meat ”

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Source: Wikisource

Susanna Shanklin Browne, The Plain Sailing Cook Book — Recipes (1922)

“ Use 2 tablespoons of finely ground coffee to each cup of water. If an ordinary coffee-pot is used instead of a percolator, mix a little beaten egg with the ground coffee before it is put into the pot. ”

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Source: Wikisource

Susanna Shanklin Browne, The Plain Sailing Cook Book — Recipes (1922)

“ Turn the sausage every few minutes, and when it begins to brown reduce the heat. Then cover the frying-pan or pie-pan, and cook twenty to thirty minutes, depending upon the size of the sausages or cakes. ”

Susanna Shanklin Browne

Summary

Quotes from The Plain Sailing Cook Book — Recipes (Susanna Shanklin Browne)

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