Broths and Soups
Standard Broth
Beef, Veal, Mutton, or Chicken
1 Pint, 80 calories, with rice or barley 105 calories
Two pounds of meat (beef, mutton, veal, or chicken); 2 quarts of water; 2 pounds of bones; 1 teaspoonful of salt; 2 tablespoonfuls of rice or barley may be added if desired and parsley or celery may be used to give the additional flavor.
Wipe meat with a clean wet cloth and cut into small pieces, break the bones, place all together in a deep saucepan, cover closely and allow to stand in a cool place for one hour; then place pan on the back part of the stove, or on an asbestos mat over a gas burner, and heat gently to the boiling point (broth must never do more than simmer), allow to simmer for three or four hours, skim, strain, and cool. When thoroughly cold, remove all of the fat, using blotting paper to absorb the fine particles of grease. If parsley and celery are to be used to flavor the broth they may be added during the last hour of cooking. Barley requires to be soaked overnight when it is used in broth; rice should be soaked one hour. When either are to be left in the broth it is better to cook the broth for three hours, strain, return to the fire, adding the rice or barley. Allow it to simmer for an hour or more and proceed as directed. When the broth is taken from the fire, it should be measured, and boiling water added to bring the amount up to the original quantity. This will give what is known as standard broth. Bouillon is clarified broth, most of the already small amount of nutrient material being thus strained and cleared from the broth, leaving a liquid of practically no fuel value.
Clam or Oyster Broth
11.5 calories without milk; 162.5 calories with milk
| 1 doz. clams or oysters | 1 pt. water or 1 cup each milk and water |
| 1 tbs. whipped cream | A dash of pepper |
Scrub clams and place in an iron spider and allow to heat gently until the shells open. (When oysters are used allow to heat until the edges curl.) Chop, cover with hot water, and allow to simmer 15 minutes, strain through cloth, add salt and a dash of pepper. If milk is to be used in place of part of the water, add it during the last 5 minutes of the cooking. Clam broth without milk may be served hot or cold; it will not jelly as other broths but may be frozen if desired.
Clam Broth
Without milk, 55.6 calories; with milk, 113.4 calories
| ½ cup (4 oz.) clam juice | Salt and pepper to taste |
| ½ cup hot water or milk | 1 tbs. whipped cream |
Mix clam juice (bottled) with water; heat, add salt and pepper, pour into cup, place whipped cream on top, and serve at once.
Beef Juice
One-fourth pound lean beef.
Wipe clean with damp cloth, cut in inch pieces and sear on a hot griddle, place in a meat press and remove all juice from meat. Care must be taken not to cook the meat. The juice may be reheated by placing in a hot cup in hot water, not allowing the temperature to exceed 155° F.
Chicken Jelly
308 calories
1 serving, 75.8 calories
| ½ small chicken | 1 tbs. gelatin soaked in ¼ cup cold water |
| 3 pt. water | ½ tsp. salt |
| ½ cup celery | ¼ tsp. red pepper |
| 1 sprig of parsley | 1 egg white |
Cut the chicken in pieces, break the bones, place in a saucepan with all of the ingredients except the gelatin and egg white, cover with the water and boil until the meat falls from the bones. Press out as much of the juice as possible, strain and allow to cool, remove all of the grease, and return to the fire. Reduce to 1 pint, add the gelatin, stir in the beaten egg white, and allow to boil 5 minutes, strain again into molds and set aside to congeal.
Calf’s-foot Jelly
376.6 calories
| 2 small calf’s-feet | 1 lemon |
| ½ small fowl | ½ stick of cinnamon |
| 1 cup of Rhine wine | 1 egg white (well beaten) |
Cut the fowl and the calf’s-feet into small pieces and place them in a saucepan with 3 pints of cold water and the cinnamon. Cook until the meat falls from the bones (the quantity should be reduced to 1 pint). Strain and squeeze out as much of the juice as possible, allow to cool, and remove all of the grease. Add wine and lemon juice (and sugar if desired) and reduce the amount of broth one-half, add the egg white and allow to boil 5 minutes. Clear and strain into molds.
Broiled Quail or Squab
418-543 calories
Split down the back and place on the broiler, cut surface uppermost. Or place upon a hot pan, cut surface next to the hot surface so that the cut side may sear quickly, thus keeping in the juices instead of having them wasted in the pan by slow cooking. The process requires about 15 to 20 minutes. Serve on toast, with butter, pepper and salt.
Quail or squab cooked inside the stove is often more palatable than that cooked on a broiler. The bird is split as for broiling, and placed in a small pan just large enough to hold it; a strip of bacon pinned about the breast; add 1 tablespoonful of butter in bits, dust the cut surface first with salt and pepper, then with flour; add ½ cup of hot water. Turn another pan over the bird (it must fit closely to keep in the steam), place inside the oven and cook about 10 minutes; turn the bird over and cook 10 minutes longer. Lift the bird from the pan and place it where it will keep hot, add a tablespoonful more water and a teaspoonful more flour to the gravy in the pan, stir briskly to remove any lumps, remove bacon and place the bird upon a slice of nicely browned toast; pour over it the gravy, garnish with a sprig of parsley, and serve at once.
Birds à la Bain-Marie
| 1 small chicken, or bird | 1 tbs. parsley |
| 2 tbs. butter | Salt and pepper |
Split birds or chicken as for broiling, place one-half in a chafing dish or double boiler (bain-marie), dot the cut surface with butter, sprinkle over it the parsley, dust with pepper and salt; place the other half of the chicken or bird on top of this, add the rest of the butter, dust with salt and pepper, cover, and place the pan over the hot water pan; allow to steam for about 1 hour, lift from hot water pan and place in oven or under the flames to brown lightly. Serve on buttered toast.
Chicken (one-half)
355 calories
Split small chicken (broiler) down the back, flatten the breast bone with knife before placing upon the broiler, proceed as in broiling birds, allowing from 25 to 30 minutes for the process. Chicken is very palatable and dainty if cooked after the manner described in cooking quail and squab inside the stove. The process is called smothering. Serve upon buttered toast, garnished with parsley.
Roast Chicken, Turkey or Duck
Draw the fowl and wash thoroughly inside and out. (If it is purchased from the market, it is well to wash the inside with soda water to remove any stale flavor that may be present.)
Make a dressing from one-third of a small loaf of bread broken into small pieces; ¼ cup chopped celery, 1 tablespoonful of chopped parsley, 1 tablespoonful of butter and one egg beaten lightly. Stuff the cavity with dressing, sew up the opening and place in dripping pan. Place pan under the flame for a few minutes to brown, unless a regular roasting pan (savory roaster) is used; allow to bake from 45 minutes to an hour and a half for chicken and duck according to the size, and from an hour and a half to three hours for turkey according to size. A cupful of boiling water may be poured into the pan in which the chicken, etc., is being roasted and flour may be sifted over the top; dust with salt and pepper. When an ordinary pan is used for baking, the fowl will require frequent basting to keep it moist and tender. Just as the baking is finished, more butter, flour, and seasoning may be added, with a cup or more of boiling water to make additional gravy.
Sweetbreads
209 calories
| ¼ set of sweetbreads | ½ tsp. of salt |
| 1 lemon | ¼ tsp. of pepper (red) |
Wash sweetbreads carefully and allow to stand 1 hour in ice water, allow the water containing the lemon juice, salt and pepper to come to a boil and drop in the sweetbreads, cook for 15 to 20 minutes or until tender when pierced with fork. Remove from hot water and pour ice water over them to blanch. Serve either in cream sauce or split in half and broil upon a slightly greased broiler until light brown; season with a dash of salt and pepper.
Broiled Oysters
174 calories
| 6 oysters | 1 slice toast |
| 2 tsp. butter | Salt and pepper to taste |
Grease broiler or hot frying pan slightly, place oysters upon the heated surface and place under the flame or on top of the stove; cook until the edges curl (2 to 3 minutes), lift to a hot dish containing the butter, place toast upon small plate (toast and plate must be hot), dispose the oysters upon the toast, and pour over them the butter.
Beefsteak
267 calories
3 inches long by 2 inches wide by 1½ inches thick (weighing about 3 ounces).
Wipe steak off with a wet cloth and dry before cooking. Slightly grease the broiler and place under the flame, count ten as the clock ticks and turn the steak over, count ten again and again turn; continue this for about 3 minutes or until the steak is seared upon both sides, lift the broiler to a lower part of the oven and continue the cooking for 5 to 8 minutes; run a sharp-pointed knife between the meat and the bone (if the steak is a porterhouse or sirloin), and if the flesh is red, continue the cooking a minute or more. If it is pink, lift to a hot plate, place 1 teaspoonful of butter upon it, dust the surface with salt and pepper and serve hot. Pan broiling is done on the top of the stove in a flat frying pan. Wipe the pan with a clean wet cloth, place upon the stove and heat piping hot, and place the steak (without greasing the pan) upon the hot surface. Proceed as in broiling under the flame. After the first 3 minutes of cooking, place the pan on a cooler part of the stove to finish the cooking.
Lamb or Mutton Chops
2 chops, 304 calories
1 to 2 inches thick will require from 10 to 15 minutes’ cooking. Scrape the bone clean and wrap in paper or dough to prevent the bone from becoming charred. Proceed as in cooking beefsteak.
Veal Cutlets
2 cutlets, 275 (about) calories
Dip cutlets first in egg (mix one yolk with 1 tablespoonful of water) then in bread crumbs; pan broil (grease the frying pan slightly), or broil under the flame as directed in cooking beefsteak. Veal cutlets may be served plain, or with tomato sauce.
Cutlets or chops may be cooked in paper bags if desired. Wrap the chop in a thin slice of bacon, grease the paper (a piece of heavy brown paper), place the chop inside and secure the ends with paper clips or pins; place in a pan and cook in the oven, or under the flame. It is wise to slip the bag containing the chop inside of another bag; in this way the meat will not taste of scorched paper if the outer bag should burn.
Bacon (1 Slice)
194 calories
Place bacon on a rack and place rack in a dripping pan, set in oven and bake until crisp and brown. Or, arrange bacon on broiler, place pan beneath to catch the drippings and prevent the fat from catching afire, broil as beefsteak.
When steak or chops are served, parsley or sliced lemon may be used as garnishes. Chops may be served garnished with green peas, and the beefsteak served with potatoes cooked in any way; all meats should be served very hot. It is best to cover with a plate.