The Auxiliary cook book
PRICE, FIFTY CENTS
PUBLISHED BY THE AUXILIARY SOCIETY OF THE HEBREW SHELTERING GUARDIAN SOCIETY OF NEW YORK ORPHAN ASYLUM 1909
As the tender bud requires the sunshine, air, and water for its development, so the child, to unfold all its powers and inborn faculties, requires the sunshine of kindness and sympathy, an atmosphere of love and a rich spiritual and physical nourishment. Who can administer all these elements so essential for the blossoming of the child’s soul more tenderly than a mother? And where an inscrutable destiny has taken her away, those who stand in her place must be inspired with her deep love and affection, her tender heart and her keen vision into the child’s being.
LUDWIG B. BERNSTEIN, PH.D.
This valuable Cook Book is the product of the zeal and energy of the ladies comprising the Auxiliary of the Hebrew Sheltering Guardian Society of New York Orphan Asylum, who have labored in a noble cause for the benefit of their Cottage Fund. In compiling this work the members have exercised the greatest care in contributing their best and tried recipes, and have attached their signatures thereto.
The Household Hints will form a valuable addition to every home.
The Committee extend their sincere thanks to those who have co-operated with them and so kindly contributed toward this work. They have rendered their best efforts to insure the success of this undertaking, and they trust that their patient endeavors have produced a volume which will prove, as they are confident it will, to be of great value in every household.
MRS. H. J. SOWER, Chairman of Cook Book Committee .
“Blessed is He Who Considereth the Orphan.”
THE AUXILIARY COOK BOOK
Iron, agate, or porcelain kettles should be used for making soups. Meats for soups should be put to cook in cold water, boiled gently, and the required quantity of salt added at first, to extract the juices of the meat and cause the scum to rise. Allow one quart of water, one teaspoon salt for each pound of meat. Remove all scum carefully before vegetables are added. All grease should be removed before the vegetables are added. It is well to cook meat the day before the soup is wanted, that the grease may be cooled and removed easily. Grease may be easily removed from hot soup by adding a little cold water.
Hebrew Sheltering Guardian Society. Auxiliary Society
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INTRODUCTORY
CONTENTS
SOUPS
DIRECTIONS FOR SOUPS
GUMBO SOUP
MOCK BISQUE SOUP
OX-TAIL SOUP
JULIENNE SOUP
RICE SOUP
TOMATO SOUP
OYSTER SOUP
CREAM TOMATO SOUP
NOODLE SOUP
EGG BALLS FOR SOUP
SUET BALLS FOR SOUP
MEAT BALLS FOR SOUP
BREAD FINGERS FOR SOUP
FISH
THINGS WORTH KNOWING ABOUT FISH
SOAKING SALT FISH
BROILED MACKEREL
CODFISH BALL
CODFISH SPANISH STYLE
SCHARF FISH
FISH AU GRATIN
MACKEREL WITH HACHEE SAUCE
FILET OF SOLE À LA MOUQUIN
FILETS OF HADDOCK
OYSTER CANAPÉS
LOBSTER À LA AMERICAINE
LOBSTER À LA NEWBURG
DEVILED CRABS (FOR TWELVE)
BROWN FRICASSEE OF OYSTERS
OYSTER OR LOBSTER COCKTAIL
DRY OYSTER STEW
BROILED OYSTERS
ROAST CLAMS IN SHELL
SOFT-SHELL CRABS
POULTRY AND GAME
ROAST SNIPE
BROILED QUAIL
CHICKEN WITH RICE
CHICKEN CURRY
ROAST TURKEY
ROAST GOOSE
ROAST DUCK
POULTRY DRESSING
CHICKEN CASSEROLE
PRESSED CHICKEN
MEATS
CROWN ROAST OF MUTTON
BEEFSTEAK EN CASSEROLE
FRICASSEE TRIPE
BAKED CALF’S LIVER
KIDNEY STEW
POT ROAST
BROILED CHOP FOR INVALID
BURGEAU (FRENCH)
BEEF TONGUE WITH OLIVES
BOILED TONGUE
HOUSEKEEPER’S TIME-TABLE
MEATS
FISH
VEGETABLES
MASHED POTATOES
SCALLOPED TOMATOES
HASHED BROWN POTATOES
SUCCOTASH
SPINACH
GREEN PEAS
OYSTER PLANT
ROAST SWEET POTATOES
STEWED TOMATOES
STEWED BEETS
BAKED BEETS
RICE AND OKRA
MACARONI
BOILED MACARONI
MACARONI WITH MILK
ITALIAN SPAGHETTI
NOODLES
ENTRÉES
MUSHROOM FRICASSEE
EGGS AU GRATIN
CELERY AND OYSTERS ON TOAST
CALVES’ BRAINS À LA VINAIGRETTE
MINCED CHICKEN ON TOAST
CHICKEN TIMBALES
STUFFED PEPPERS
ENTRÉE SURPRISE
SCALLOPED TOMATOES
TO CHOOSE AND PREPARE SWEETBREADS
CREAMED SWEETBREADS
SWEETBREADS WITH OYSTERS
SWEETBREADS WITH TOMATOES
FRICASSEED SWEETBREADS
WELSH RABBIT
FONDUE
RAMEQUINS
SPANISH OMELET
JELLY OMELET
STUFFED EGGS
EGGS À LA FRANÇAISE
EGGS WITH TOMATO SAUCE
CHICKEN AND MUSHROOMS
SALADS
SUGGESTIONS FOR SALADS
LOBSTER SALAD
VEGETABLE SALAD
SARDINE SALAD
WALNUT SALAD
HERRING SALAD
OYSTER SALAD
OYSTERS IN GRAPE-FRUIT BASKETS
CABBAGE SALAD
COLD SLAW
TOMATO SALAD
WALDORF SALAD
SAUCES
EGG SAUCE
MAÎTRE D’HÔTEL SAUCE
HOT HORSERADISH SAUCE
MAYONNAISE DRESSING
JELLY SAUCE FOR MEATS
SAUCE TARTARE
BOILED MAYONNAISE
TOMATO SAUCE
RUM SAUCE
FRENCH PUDDING SAUCE
FOAMING SAUCE
VANILLA SAUCE
CREAM SAUCE
EGG SAUCE
CREAM SAUCE (COLD)
LEMON SAUCE
FRUIT SAUCE
CHEESE-SALAD DRESSING
PUDDINGS
CARROT PUDDING
PLUM PUDDING
DATE PUDDING
MACAROON PUDDING
DELICIOUS PUDDING
MARROW PUDDING
STEAMED PUDDING
CABINET PUDDING
COTTAGE PUDDING
STEAMED SUET PUDDING
PLUM PUDDING
APPLE TAPIOCA
FROZEN PUDDING
MOCHA ICE-CREAM PUDDING
ROTHE GRÜTZE
DESSERTS
SHERRY DESSERT
BLOW BALLS
STRAWBERRY CHARLOTTE
FRUIT TAPIOCA
RICE CREAM
BAKED BANANAS
RASPBERRY SAGO
ITALIAN CREAM
A DELICIOUS COMPOTE
JUNKET
BROMANGELON
FRUIT SALAD
PINEAPPLE FRAPPÉ
MINT JELLY
CELERY SALAD
WINE BROMANGELON
CHOCOLATE BROMANGELON WITH RICE
CHOCOLATE BROMANGELON PIE
CHERRY HILL FRUTTI
PIES AND PUFF PASTE
PUFF PASTE
PUFF PASTE
PIE CRUST
PREPARING FRUITS FOR PIE
ORANGE PIE
PUMPKIN PIE
LEMON MERINGUE PIE
COCOANUT PIE
PASSOVER DISHES
MATZOTH SHALET
MATZOTH BALLS
MATZOTH CAKE
MATZOTH PANCAKE
PANCAKE NO. 2
FILLED MATZOTH KLOESSE
MATZOTH FRITTERS
BREAD, FRITTERS, ETC.
BOSTON BROWN BREAD
ENTIRE-WHEAT BREAD
WHITE BREAD—QUICK METHOD
ORANGE, APPLE, OR BANANA FRITTERS
POPOVERS
WAFFLES
CREAM WAFFLES
CORN FRITTERS
POTATO PANCAKES
QUICK BISCUITS
DOUGHNUTS
PLAIN MUFFINS
SIMPLE HOT CAKES
CAKES
FRUIT CAKE
PLUM CAKE
DELICATE CAKE
POTATO CAKE
CHEESE CAKE
JELLY ROLL OR LAYER CAKE
POUND CAKE
QUICK CINNAMON CAKE
DEVIL’S CAKE
SPONGE CAKE
CHOCOLATE CAKE
CHOCOLATE CAKE
GINGERBREAD
MOCHA CAKE
ANGEL CAKE
SCHLOSSER CAKE
ALMOND CAKE
FRENCH CRACKERS
COFFEE CAKE (BLACK)
CHOCOLATE LAYER CAKE
BREAD TORTE
CRACKER TORTE
NUT TORTE
ALMOND TORTE
SACHENTORT
NUT TART
LEMON TART
FIG TARTS
ALMOND STRAWS OR TARTS
SCHAUM TORTE
POTATO TORTE
DAINTY FINGERS
OATMEAL COOKIES
HONEY CAKES
CINNAMON DROPS
SUGAR COOKIES
GINGER WAFERS
WALNUT COOKIES
MANDELHAUFCHEN
LEBKUCHEN
DATE AND ALMOND CAKES
CITRON SQUARES
CHOCOLATE DROPS
COOKIES
ICINGS AND CAKE FILLINGS
TUTTI-FRUTTI ICING
MAPLE FILLING
NUT FILLING
CARAMEL FILLING
CHOCOLATE ICING
CLEAR ICING
SOUR-CREAM FILLING
LEMON FILLING
FILLING FOR ORANGE SHORTCAKE
ICES
FROZEN LADY-FINGER PUDDING
PEACH CUSTARD FROZEN
BURNED-ALMOND ICE-CREAM
CHOCOLATE PARFAIT
CAFÉ FRAPPÉ
BISCUIT GLACÉ
CREAMED ICE
CHOCOLATE ICE-CREAM
MOCHA BISQUE
MAPLE MOUSSE
PICKLES, PRESERVES, ETC.
MUSTARD PICKLES
CHILI SAUCE
INDIAN CHUTNEY
CHOW-CHOW PICKLES
SWEET BEET PICKLES
CITRON-MELON PRESERVES
TOMATO CATSUP
CRANBERRY CATSUP
CUCUMBER CATSUP
PICKLED CAULIFLOWER
BRANDIED CHERRIES
MIXED MARMALADE
CRANBERRY JELLY
SPICED PEARS
BOILED CHESTNUTS WITH PRUNES
TUTTI-FRUTTI
SANDWICHES
CREAM CHEESE AND RIPE OLIVES
NUT-AND-CHEESE SANDWICHES
CREAM CHEESE, CURRANT JELLY, AND NUTS
OTHER CREAM CHEESE COMBINATIONS
PRESERVED-GINGER SANDWICHES
EGG SANDWICHES
TONGUE-AND-TOMATO SANDWICHES
OYSTER SANDWICHES
SANDWICH À LA MARS
CELERY SANDWICH
FISH SANDWICHES
NASTURTIUM SANDWICHES
LETTUCE SANDWICHES
BEVERAGES
GRAPE WINE
CHERRY SYRUP
CIDER CUP
CIDER CUP
EGG-NOG
GINGER PUNCH
STRAWBERRY PUNCH
MILK PUNCH
CURRANT WATER
CANDY
TAFFY
BUTTER TAFFY
CHOCOLATE CREAMS
RAW FONDANT
COOKED FONDANT
NOUGAT
PEANUT CANDY
MENUS
MENUS FOR DINNER
MENUS FOR LUNCH
BREAKFAST MENUS
MENUS FOR RESTRICTED WHIST
HOUSEHOLD HINTS
ITEMS OF INTEREST AND VALUE
TO PREVENT BREAKING GLASS
TO CUT PLATE GLASS
TO REMOVE FRUIT-STAINS
SICKLY PLANTS
TO KILL INSECTS
FINE DARNING
THE SAND-BAG AS A WARMER
USES FOR TURPENTINE
THINGS TO AVOID
IN CASE OF FIRE
WOMAN
A WOMAN’S HOUSEWORK AS A PHYSICAL-CULTURE SCHOOL
KEEP YOUNG
THE CARE OF THE HANDS
YOUR “LAUGH” LINES
LOTION FOR THAT “TIRED” FEELING
ONE SIDE OF THE FINANCIAL QUESTION BETWEEN MAN AND WIFE
SHOULD HE MARRY?
SHOULD SHE MARRY?
DON’TS UP TO DATE
