3/4 cup Blanched almonds
6 x Garlic cloves peeled, whole
3 tbl Sherry vinegar
1/2 cup White seedless grapes
2 piece White bread crust removed
1/4 cup Extra-virgin olive oil
3 cup Water very cold
Salt to taste
Freshly-ground black
pepper to taste
12 x Muscat grapes for garnish
Method :
• Place almonds and garlic in food processor and blend
until very fine. Add sherry vinegar and grapes and bread and
blend until smooth. With machine running, drizzle in the olive
oil first and then the water. Strain in a soup tureen and season
pretty aggressively. Drizzle sherry vinegar on to bowls of soup
and garnish with grapes.
• This recipe yields 4 appetizer servings.
Acquasale (Sweet Pepper Sauce)
Yield > 3 Servings
Main Dish Ethnic Pasta Appetizers Sauces Italian Italy
European Mediterranean
Ingredients :
3 tbl Olive oil
1 x Red onion, finely sliced
1/2 x Garlic clove, finely minced
3 x Red bell peppers, roasted,
ribs, membranes & seeds
removed & cut into 1/2"
slices
2 med Tomatoes, seeded & cut into
chunks
1/4 tsp Salt
1/4 cup Fresh breadcrumbs, optional
Method :
• Warm the olive oil in a large heavy saute pot. Add the
red onion & saute over a low heat until the onion becomes limp
& translucent. Add the garlic & saute briefly. Stir in the pepper
strips & sweat them over low heat for 20 to 25 minutes. Add
the tomatoes & salt & cook another 2 to 3 minutes. Cool to
room temperature.
• Put the mixture in a food processor & pulse about 30
times. DO NOT PUREE. If it seems too moist, add the
breadcrumbs.
• Serve either as an antipasto, or as a main dish with pasta
or polenta. Or, add stock & serve as a soup.
Main Dish Ethnic Pasta Appetizers Sauces Italian Italy
European Mediterranean
Ingredients :
3 tbl Olive oil
1 x Red onion, finely sliced
1/2 x Garlic clove, finely minced
3 x Red bell peppers, roasted,
ribs, membranes & seeds
removed & cut into 1/2"
slices
2 med Tomatoes, seeded & cut into
chunks
1/4 tsp Salt
1/4 cup Fresh breadcrumbs, optional
Method :
• Warm the olive oil in a large heavy saute pot. Add the
red onion & saute over a low heat until the onion becomes limp
& translucent. Add the garlic & saute briefly. Stir in the pepper
strips & sweat them over low heat for 20 to 25 minutes. Add
the tomatoes & salt & cook another 2 to 3 minutes. Cool to
room temperature.
• Put the mixture in a food processor & pulse about 30
times. DO NOT PUREE. If it seems too moist, add the
breadcrumbs.
• Serve either as an antipasto, or as a main dish with pasta
or polenta. Or, add stock & serve as a soup.
FRUIT BEVERAGES
Lemonade
1 cup sugar 1/3 cup lemon juice 1 pint water
Make syrup by boiling sugar and water twelve minutes; add fruit juice, cool, and dilute with ice-water to suit individual tastes. Lemon syrup may be bottled and kept on hand to use as needed.
Pineapple Lemonade
1 pint water 1 quart ice-water
1 cup sugar 1 can grated pineapple
Juice 3 lemons
Make syrup by boiling water and sugar ten minutes; add pineapple and lemon juice, cool, strain, and add ice-water.
Orangeade
Make syrup as for Lemonade. Sweeten orange juice with syrup, and dilute by pouring over crushed ice.
Mint Julep
1 quart water 1 cup orange juice
2 cups sugar Juice 8 lemons
1 pint claret wine 11/2 cups boiling water
1 cup strawberry juice 12 sprigs fresh mint
Make syrup by boiling quart of water and sugar twenty minutes. Separate mint in pieces, add to the boiling water, cover, and let stand in warm place five minutes, strain, and add to syrup; add fruit juices, and cool. Pour into punch-bowl, add claret, and chill with a large piece of ice; dilute with water. Garnish with fresh mint leaves and whole strawberries.
Claret Punch
1 quart cold water Few shavings lemon rind
1/2 cup raisins 11/3 cups orange juice
2 cups sugar 1/3 cup lemon juice
2 inch piece stick cinnamon 1 pint claret wine
Put raisins in cold water, bring slowly to boiling-point, and boil twenty minutes; strain, add sugar, cinnamon, lemon rind, and boil five minutes. Add fruit juice, cool, strain, pour in claret, and dilute with ice-water.
Fruit Punch I
1 quart cold water 1/2 cup lemon juice
2 cups sugar 2 cups chopped pineapple
1 cup orange juice
Boil water, sugar, and pineapple twenty minutes; add fruit juice, cool, strain, and dilute with ice-water.
Fruit Punch II
1 cup water 2 cups strawberry syrup
2 cups sugar Juice 5 lemons
1 cup tea infusion Juice 5 oranges
1 quart Apollinaris 1 can grated pineapple
1 cup Maraschino cherries
Make syrup by boiling water and sugar ten minutes; add tea, strawberry syrup, lemon juice, orange juice, and pineapple; let stand thirty minutes, strain, and add ice-water to make one and one-half gallons of liquid. Add cherries and Apollinaris. Serve in punch-bowl, with large piece of ice. This quantity will serve fifty.
Fruit Punch III
1 cup sugar 1/3 cup lemon juice
1 cup hot tea infusion 1 pint ginger ale
3/4 cup orange juice 1 pint Apollinaris
Few slices orange
Pour tea over sugar, and as soon as sugar is dissolved add fruit juices. Strain into punch-bowl over a large piece of ice, and just before serving add ale, Apollinaris, and slices of orange. For tea infusion use two teaspoons tea and one and one-fourth cups boiling water.
Fruit Punch IV
9 oranges 11/2 cups tea infusion
6 lemons 11/4 cups sugar
1 cup grated pineapple 1 cup hot water
1 cup raspberry syrup 1 quart Apollinaris
Mix juice of oranges and lemons with pineapple, raspberry syrup, and tea; then add a syrup made by boiling sugar and water fifteen minutes. Turn in punch-bowl over a large piece of ice. Chill thoroughly, and just before serving add Apollinaris.
Ginger Punch
1 quart cold water 1/2 lb. Canton ginger
1 cup sugar 1/2 cup orange juice
1/2 cup lemon juice
Chop ginger, add to water and sugar, boil fifteen minutes; add fruit juice, cool, strain, and dilute with crushed ice.
Champagne Punch
1 cup water 2 tablespoons Orange Curacoa
2 cups sugar Juice 2 lemons
1 quart California champagne 2 cups tea infusion
4 tablespoons brandy Ice
2 tablespoons Medford rum 1 quart soda water
Make a syrup by boiling water and sugar ten minutes. Mix champagne, brandy, rum, Curacoa, lemon juice, and tea infusion. Sweeten to taste with syrup and pour into punch-bowl over a large piece of ice. Just before serving add soda water.
Club Punch
1 cup water 1 quart Vichy
2 cups sugar 3 sliced oranges
1 quart Burgundy 1/2 can pineapple
1 cup rum Juice 2 lemons
1/3 cup brandy 1 cup tea infusion
1/3 cup Benedictine Ice.
Make a syrup by boiling water and sugar ten minutes. Mix remaining ingredients, except ice, sweeten to taste with syrup, and pour into punch-bowl over a large piece of ice.
Unfermented Grape Juice
10 lbs. grapes 1 cup water
3 lbs. sugar.
Put grapes and water in granite stew-pan. Heat until stones and pulp separate; then strain through jelly-bag, add sugar, heat to boiling-point, and bottle. This will make one gallon. When served, it should be diluted one-half with water.
Claret Cup
1 quart claret wine 2 tablespoons brandy
1/2 cup Curacoa Sugar
1 quart Apollinaris Mint leaves
1/3 cup orange juice Cucumber rind
12 strawberries
Mix ingredients, except Apollinaris, using enough sugar to sweeten to taste. Stand on ice to chill, and add chilled Apollinaris just before serving.
Sauterne Cup
1 quart soda water 2 tablespoons Orange Curacoa
2 cups Sauterne wine 1/2 cup sugar (scant)
Rind 1/2 orange Mint leaves
Rind 1/2 lemon Few slices orange
12 strawberries
Add Curacoa to rind of fruit and sugar; cover, and let stand two hours. Add Sauterne, strain, and stand on ice to chill. Add chilled soda water, mint leaves, slices of orange, and strawberries. The success of cups depends upon the addition of charged water just before serving.
Cider Punch
1 quart new or bottled cider Sugar
3/4 cup lemon juice 1 quart Apollinaris
Ice
Mix cider and lemon juice, and sweeten to taste. Strain into punch bowl over a large piece of ice. Just before serving add Apollinaris.
1 cup sugar 1/3 cup lemon juice 1 pint water
Make syrup by boiling sugar and water twelve minutes; add fruit juice, cool, and dilute with ice-water to suit individual tastes. Lemon syrup may be bottled and kept on hand to use as needed.
Pineapple Lemonade
1 pint water 1 quart ice-water
1 cup sugar 1 can grated pineapple
Juice 3 lemons
Make syrup by boiling water and sugar ten minutes; add pineapple and lemon juice, cool, strain, and add ice-water.
Orangeade
Make syrup as for Lemonade. Sweeten orange juice with syrup, and dilute by pouring over crushed ice.
Mint Julep
1 quart water 1 cup orange juice
2 cups sugar Juice 8 lemons
1 pint claret wine 11/2 cups boiling water
1 cup strawberry juice 12 sprigs fresh mint
Make syrup by boiling quart of water and sugar twenty minutes. Separate mint in pieces, add to the boiling water, cover, and let stand in warm place five minutes, strain, and add to syrup; add fruit juices, and cool. Pour into punch-bowl, add claret, and chill with a large piece of ice; dilute with water. Garnish with fresh mint leaves and whole strawberries.
Claret Punch
1 quart cold water Few shavings lemon rind
1/2 cup raisins 11/3 cups orange juice
2 cups sugar 1/3 cup lemon juice
2 inch piece stick cinnamon 1 pint claret wine
Put raisins in cold water, bring slowly to boiling-point, and boil twenty minutes; strain, add sugar, cinnamon, lemon rind, and boil five minutes. Add fruit juice, cool, strain, pour in claret, and dilute with ice-water.
Fruit Punch I
1 quart cold water 1/2 cup lemon juice
2 cups sugar 2 cups chopped pineapple
1 cup orange juice
Boil water, sugar, and pineapple twenty minutes; add fruit juice, cool, strain, and dilute with ice-water.
Fruit Punch II
1 cup water 2 cups strawberry syrup
2 cups sugar Juice 5 lemons
1 cup tea infusion Juice 5 oranges
1 quart Apollinaris 1 can grated pineapple
1 cup Maraschino cherries
Make syrup by boiling water and sugar ten minutes; add tea, strawberry syrup, lemon juice, orange juice, and pineapple; let stand thirty minutes, strain, and add ice-water to make one and one-half gallons of liquid. Add cherries and Apollinaris. Serve in punch-bowl, with large piece of ice. This quantity will serve fifty.
Fruit Punch III
1 cup sugar 1/3 cup lemon juice
1 cup hot tea infusion 1 pint ginger ale
3/4 cup orange juice 1 pint Apollinaris
Few slices orange
Pour tea over sugar, and as soon as sugar is dissolved add fruit juices. Strain into punch-bowl over a large piece of ice, and just before serving add ale, Apollinaris, and slices of orange. For tea infusion use two teaspoons tea and one and one-fourth cups boiling water.
Fruit Punch IV
9 oranges 11/2 cups tea infusion
6 lemons 11/4 cups sugar
1 cup grated pineapple 1 cup hot water
1 cup raspberry syrup 1 quart Apollinaris
Mix juice of oranges and lemons with pineapple, raspberry syrup, and tea; then add a syrup made by boiling sugar and water fifteen minutes. Turn in punch-bowl over a large piece of ice. Chill thoroughly, and just before serving add Apollinaris.
Ginger Punch
1 quart cold water 1/2 lb. Canton ginger
1 cup sugar 1/2 cup orange juice
1/2 cup lemon juice
Chop ginger, add to water and sugar, boil fifteen minutes; add fruit juice, cool, strain, and dilute with crushed ice.
Champagne Punch
1 cup water 2 tablespoons Orange Curacoa
2 cups sugar Juice 2 lemons
1 quart California champagne 2 cups tea infusion
4 tablespoons brandy Ice
2 tablespoons Medford rum 1 quart soda water
Make a syrup by boiling water and sugar ten minutes. Mix champagne, brandy, rum, Curacoa, lemon juice, and tea infusion. Sweeten to taste with syrup and pour into punch-bowl over a large piece of ice. Just before serving add soda water.
Club Punch
1 cup water 1 quart Vichy
2 cups sugar 3 sliced oranges
1 quart Burgundy 1/2 can pineapple
1 cup rum Juice 2 lemons
1/3 cup brandy 1 cup tea infusion
1/3 cup Benedictine Ice.
Make a syrup by boiling water and sugar ten minutes. Mix remaining ingredients, except ice, sweeten to taste with syrup, and pour into punch-bowl over a large piece of ice.
Unfermented Grape Juice
10 lbs. grapes 1 cup water
3 lbs. sugar.
Put grapes and water in granite stew-pan. Heat until stones and pulp separate; then strain through jelly-bag, add sugar, heat to boiling-point, and bottle. This will make one gallon. When served, it should be diluted one-half with water.
Claret Cup
1 quart claret wine 2 tablespoons brandy
1/2 cup Curacoa Sugar
1 quart Apollinaris Mint leaves
1/3 cup orange juice Cucumber rind
12 strawberries
Mix ingredients, except Apollinaris, using enough sugar to sweeten to taste. Stand on ice to chill, and add chilled Apollinaris just before serving.
Sauterne Cup
1 quart soda water 2 tablespoons Orange Curacoa
2 cups Sauterne wine 1/2 cup sugar (scant)
Rind 1/2 orange Mint leaves
Rind 1/2 lemon Few slices orange
12 strawberries
Add Curacoa to rind of fruit and sugar; cover, and let stand two hours. Add Sauterne, strain, and stand on ice to chill. Add chilled soda water, mint leaves, slices of orange, and strawberries. The success of cups depends upon the addition of charged water just before serving.
Cider Punch
1 quart new or bottled cider Sugar
3/4 cup lemon juice 1 quart Apollinaris
Ice
Mix cider and lemon juice, and sweeten to taste. Strain into punch bowl over a large piece of ice. Just before serving add Apollinaris.
COCOA AND CHOCOLATE
The cacao-tree (Theobroma cacao) is native to Mexico. Although successfully cultivated between the twentieth parallels of latitude, its industry is chiefly confined to Mexico, South America, and the West Indies. Cocoa and chocolate are both prepared from seeds of the cocoa bean. The bean pod is from seven to ten inches long, and three to four and one-half inches in diameter. Each pod contains from twenty to forty seeds, embedded in mucilaginous material. Cocoa beans are dried previous to importation. Like coffee, they need roasting to develop flavor. After roasting, outer covering of bean is removed; this covering makes what is known as cocoa shells, which have little nutritive value. The beans are broken and sold as cocoa nibs.
The various preparations of cocoa on the market are made from the ground cocoa nibs, from which, by means of hydraulic pressure, a large amount of fat is expressed, leaving a solid cake. This in turn is pulverized and mixed with sugar, and frequently a small amount of corn-starch or arrowroot. To some preparations cinnamon or vanilla is added. Broma contains both arrowroot and cinnamon.
Chocolate is made from cocoa nibs, but contains a much larger proportion of fat than cocoa preparations. Bitter, sweet, or flavored chocolate is always sold in cakes.
The fat obtained from cocoa bean is cocoa butter, which gives cocoa its principal nutrient.
Cocoa and chocolate differ from tea and coffee inasmuch as they contain nutriment as well as stimulant. Theobromine, the active principle, is almost identical with theine and caffeine in its composition and effects. Many people who abstain from the use of tea and coffee find cocoa indispensable. Not only is it valuable for its own nutriment, but for the large amount of milk added to it. Cocoa may be well placed in the dietary of a child after his third year, while chocolate should be avoided as a beverage, but may be given as a confection. Invalids and those of weak digestion can take cocoa where chocolate would prove too rich.
Cocoa Shells
1 cup cocoa shells 6 cups boiling water
Boil shells and water three hours; as water boils away it will be necessary to add more. Strain, and serve with milk and sugar. By adding one-third cup cocoa nibs, a much more satisfactory drink is obtained.
Cracked Cocoa
1/2 cup cracked cocoa 3 pints boiling water
Boil cracked cocoa and water two hours. Strain, and serve with milk and sugar. If cocoa is pounded in a mortar and soaked over night in three pints water, it will require but one hour’s boiling.
Breakfast Cocoa
11/2 tablespoons prepared cocoa 2 cups boiling water
2 tablespoons sugar 2 cups milk
Few grains salt
Scald milk. Mix cocoa, sugar, and salt, dilute with one-half cup boiling water to make smooth paste, add remaining water, and boil five minutes; turn into scalded milk and beat two minutes, using egg-beater, when froth will form, preventing scum, which is so unsightly; this is known as milling.
Reception Cocoa
3 tablespoons cocoa A few grains salt
1/4 cup sugar 4 cups milk
3/4 cup boiling water
Scald milk. Mix cocoa, sugar, and salt, adding enough boiling water to make a smooth paste; add remaining water and boil five minutes; pour into scalded milk. Beat two minutes, using egg-beater.
Brandy Cocoa
3 tablespoons cocoa 11/2 cups boiling water
1/4 cup sugar 4 cups milk
3 teaspoons cooking brandy
Prepare as Reception Cocoa, and add brandy before milling.
Chocolate I
11/2 squares unsweetened chocolate Few grains salt
1/4 cup sugar 1 cup boiling water
3 cups milk
Scald milk. Melt chocolate in small saucepan placed over hot water, add sugar, salt, and gradually boiling water; when smooth, place on range and boil five minutes; add to scalded milk, mill, and serve in chocolate cups with whipped cream. One and one-half ounces vanilla chocolate may be substituted for unsweetened chocolate; being sweetened, less sugar is required.
Chocolate II
Prepare same as Chocolate I., substituting one can evaporated cream or condensed milk diluted with two cups boiling water in place of three cups milk. If sweetened condensed milk is used, omit sugar.
Chocolate III
2 ozs. sweetened chocolate Few grains salt
4 cups milk Whipped cream
Scald milk, add chocolate, and stir until chocolate is melted. Bring to boiling-point, mill, and serve in chocolate cups with whipped cream sweetened and flavored.
The various preparations of cocoa on the market are made from the ground cocoa nibs, from which, by means of hydraulic pressure, a large amount of fat is expressed, leaving a solid cake. This in turn is pulverized and mixed with sugar, and frequently a small amount of corn-starch or arrowroot. To some preparations cinnamon or vanilla is added. Broma contains both arrowroot and cinnamon.
Chocolate is made from cocoa nibs, but contains a much larger proportion of fat than cocoa preparations. Bitter, sweet, or flavored chocolate is always sold in cakes.
The fat obtained from cocoa bean is cocoa butter, which gives cocoa its principal nutrient.
Cocoa and chocolate differ from tea and coffee inasmuch as they contain nutriment as well as stimulant. Theobromine, the active principle, is almost identical with theine and caffeine in its composition and effects. Many people who abstain from the use of tea and coffee find cocoa indispensable. Not only is it valuable for its own nutriment, but for the large amount of milk added to it. Cocoa may be well placed in the dietary of a child after his third year, while chocolate should be avoided as a beverage, but may be given as a confection. Invalids and those of weak digestion can take cocoa where chocolate would prove too rich.
Cocoa Shells
1 cup cocoa shells 6 cups boiling water
Boil shells and water three hours; as water boils away it will be necessary to add more. Strain, and serve with milk and sugar. By adding one-third cup cocoa nibs, a much more satisfactory drink is obtained.
Cracked Cocoa
1/2 cup cracked cocoa 3 pints boiling water
Boil cracked cocoa and water two hours. Strain, and serve with milk and sugar. If cocoa is pounded in a mortar and soaked over night in three pints water, it will require but one hour’s boiling.
Breakfast Cocoa
11/2 tablespoons prepared cocoa 2 cups boiling water
2 tablespoons sugar 2 cups milk
Few grains salt
Scald milk. Mix cocoa, sugar, and salt, dilute with one-half cup boiling water to make smooth paste, add remaining water, and boil five minutes; turn into scalded milk and beat two minutes, using egg-beater, when froth will form, preventing scum, which is so unsightly; this is known as milling.
Reception Cocoa
3 tablespoons cocoa A few grains salt
1/4 cup sugar 4 cups milk
3/4 cup boiling water
Scald milk. Mix cocoa, sugar, and salt, adding enough boiling water to make a smooth paste; add remaining water and boil five minutes; pour into scalded milk. Beat two minutes, using egg-beater.
Brandy Cocoa
3 tablespoons cocoa 11/2 cups boiling water
1/4 cup sugar 4 cups milk
3 teaspoons cooking brandy
Prepare as Reception Cocoa, and add brandy before milling.
Chocolate I
11/2 squares unsweetened chocolate Few grains salt
1/4 cup sugar 1 cup boiling water
3 cups milk
Scald milk. Melt chocolate in small saucepan placed over hot water, add sugar, salt, and gradually boiling water; when smooth, place on range and boil five minutes; add to scalded milk, mill, and serve in chocolate cups with whipped cream. One and one-half ounces vanilla chocolate may be substituted for unsweetened chocolate; being sweetened, less sugar is required.
Chocolate II
Prepare same as Chocolate I., substituting one can evaporated cream or condensed milk diluted with two cups boiling water in place of three cups milk. If sweetened condensed milk is used, omit sugar.
Chocolate III
2 ozs. sweetened chocolate Few grains salt
4 cups milk Whipped cream
Scald milk, add chocolate, and stir until chocolate is melted. Bring to boiling-point, mill, and serve in chocolate cups with whipped cream sweetened and flavored.
COFFEE
The coffee-tree is native to Abyssinia, but is now grown in all tropical countries. It belongs to the genus Coffea, of which there are about twenty-two species. The seeds of berries of coffee-trees constitute the coffee of commerce. Each berry contains two seeds, with exception of maleberry, which is a single round seed. In their natural state they are almost tasteless; therefore color, shape, and size determine value. Formerly, coffee was cured by exposure to the sun; but on account of warm climate and sudden rainfalls, coffee was often injured. By the new method coffee is washed, and then dried by steam heat.
In coffee plantations, trees are planted in parallel rows, from six to eight feet apart, and are pruned so as never to exceed six feet in height. Banana-trees are often grown in coffee plantations, advantage being taken of their outspreading leaves, which protect coffee-trees from direct rays of the sun. Brazil produces about two-thirds the coffee used. Central America, Java, and Arabia are also coffee centres.
Tea comes to us ready for use; coffee needs roasting. In process of roasting the seeds increase in size, but lose fifteen per cent in weight. Roasting is necessary to develop the delightful aroma and flavor. Java coffee is considered finest. Mocha commands a higher price, owing to certain acidity and sparkle, which alone is not desirable; but when combined with Java, in proportion of two parts Java to one part Mocha, the coffee best suited to average taste is made. Some people prefer Maleberry Java; so especial care is taken to have maleberries separated, that they may be sold for higher price. Old Government Java has deservedly gained a good reputation, as it is carefully inspected, and its sale
controlled by Dutch government. Strange as it may seem to the consumer, all coffee sold as Java does not come from the island of Java. Any coffee, wherever grown, having same characteristics and flavor, is sold as Java. The same is true of other kinds of coffee.
The stimulating property of coffee is due to the alkaloid caffeine, together with an essential oil. Like tea, it contains an astringent. Coffee is more stimulating than tea, although, weight for weight, tea contains about twice as much theine as coffee contains caffeine. The smaller proportion of tea used accounts for the difference. A cup of coffee with breakfast, and a cup of tea with supper, serve as a mild stimulant for an adult, and form a valuable food adjunct, but should never be found in the dietary of a child or dyspeptic. Coffee taken in moderation quickens action of the heart, acts directly upon the nervous system, and assists gastric digestion. Fatigue of body and mind are much lessened by moderate use of coffee; severe exposure to cold can be better endured by the coffee drinker. In times of war, coffee has proved more valuable than alcoholic stimulants to keep up the enduring power of soldiers. Coffee acts as an antidote for opium and alcoholic poisoning. Tea and coffee are much more readily absorbed when taken on an empty stomach; therefore this should be avoided except when used for medicinal purposes. Coffee must be taken in moderation; its excessive use means palpitation of the heart, tremor, insomnia, and nervous prostration.
Coffee is often adulterated with chiccory, beans, peas, and various cereals, which are colored, roasted, and ground. By many, a small amount of chiccory is considered an improvement, owing to the bitter principle and volatile oil which it contains. Chiccory is void of caffeine. The addition of chiccory may be detected by adding cold water to supposed coffee; if chiccory is present, the liquid will be quickly discolored, and chiccory will sink; pure coffee will float.
Buying of Coffee. Coffee should be bought for family use in small quantities, freshly roasted and ground; or, if one has a coffee-mill, it may be ground at home as needed. After being ground, unless kept air tight, it quickly deteriorates. If not bought in air-tight cans, with tight-fitting cover, or glass jar, it should be emptied into canister as soon as brought from grocer’s.
Coffee may be served as filtered coffee, infusion of coffee, or decoction of coffee. Commonly speaking, boiled coffee is preferred, and is more economical for the consumer. Coffee is ground fine, coarse, and medium; and the grinding depends on the way in which it is to be made. For filtered coffee have it finely ground; for boiled, coarse or medium.
Filtered Coffee
(French or Percolated)
1 cup coffee (finely ground) 6 cups boiling water
Various kinds of coffee-pots are on the market for making filtered coffee. They all contain a strainer to hold coffee without allowing grounds to mix with infusion. Some have additional vessel to hold boiling water, upon which coffee-pot may rest. Place coffee in strainer, strainer in coffee-pot, and pot on the range. Add gradually boiling water, and allow it to filter. Cover between additions of water. If desired stronger, re-filter. Serve at once with cut sugar and cream.
Put sugar and cream in cup before hot coffee. There will be perceptible difference if cream is added last. If cream is not obtainable, scalded milk may be substituted, or part milk and part cream may be used, if a diluted cup of coffee is desired. Coffee percolators are preferably used when coffee is made at table.
Boiled Coffee
1 cup coffee 1 cup cold water
1 egg 6 cups boiling water
Scald granite-ware coffee-pot. Wash egg, break, and beat slightly. Dilute with one-half the cold water, add crushed shell, and mix with coffee. Turn into coffee-pot, pour on boiling water, and stir thoroughly. Place on front of range, and boil three minutes. If not boiled, coffee is cloudy; if boiled too long, too much tannic acid is developed. The spout of pot should be covered or stuffed with soft paper to prevent escape of fragrant aroma. Stir and pour some in a cup to be sure that spout is free from grounds. Return to coffee-pot and repeat. Add remaining cold water, which perfects clearing. Cold water being heavier than hot water sinks to the bottom, carrying grounds with it. Place on back of range for ten minutes, where coffee will not boil. Serve at once. If any is left over, drain from grounds, and reserve for making of jelly or other dessert.
Egg-shells may be saved and used for clearing coffee. Three egg-shells are sufficient to effect clearing where one cup of ground coffee is used. The shell performs no office in clearing except for the albumen which clings to it. One-fourth cup cold water, salt fish-skin, washed, dried, and cut in inch pieces, is used for same purpose.
Coffee made with an egg has a rich flavor which egg alone can give. Where strict economy is necessary, if great care is taken, egg may be omitted. Coffee so made should be served from range, as much motion causes it to become roiled.
Tin is an undesirable material for a coffee-pot, as tannic acid acts on such metal and is apt to form a poisonous compound.
When coffee and scalded milk are served in equal proportions, it is called Café au lait. Coffee served with whipped cream is called Vienna Coffee.
To Make a Small Pot of Coffee. Mix one cup ground coffee with one egg, slightly beaten, and crushed shell. To one-third of this amount add one-third cup cold water. Turn into a scalded coffee-pot, add one pint boiling water, and boil three minutes. Let stand on back of range ten minutes; serve. Keep remaining coffee and egg closely covered, in a cool place, to use two successive mornings.
To Make Coffee for One. Allow two tablespoons ground coffee to one cup cold water. Add coffee to cold water, cover closely, and let stand over night. In the morning bring to a boiling-point. If carefully poured, a clear cup of coffee may be served. After-Dinner Coffee
(Black Coffee, or Café Noir)
For after-dinner coffee use twice the quantity of coffee, or half the amount of liquid, given in previous recipes. Filtered coffee is often preferred where milk or cream is not used, as is always the case with black coffee. Serve in after-dinner coffee cups, with or without cut sugar.
Coffee retards gastric digestion; but where the stomach has been overtaxed by a hearty meal, café noir may prove beneficial, so great are its stimulating effects.
In coffee plantations, trees are planted in parallel rows, from six to eight feet apart, and are pruned so as never to exceed six feet in height. Banana-trees are often grown in coffee plantations, advantage being taken of their outspreading leaves, which protect coffee-trees from direct rays of the sun. Brazil produces about two-thirds the coffee used. Central America, Java, and Arabia are also coffee centres.
Tea comes to us ready for use; coffee needs roasting. In process of roasting the seeds increase in size, but lose fifteen per cent in weight. Roasting is necessary to develop the delightful aroma and flavor. Java coffee is considered finest. Mocha commands a higher price, owing to certain acidity and sparkle, which alone is not desirable; but when combined with Java, in proportion of two parts Java to one part Mocha, the coffee best suited to average taste is made. Some people prefer Maleberry Java; so especial care is taken to have maleberries separated, that they may be sold for higher price. Old Government Java has deservedly gained a good reputation, as it is carefully inspected, and its sale
controlled by Dutch government. Strange as it may seem to the consumer, all coffee sold as Java does not come from the island of Java. Any coffee, wherever grown, having same characteristics and flavor, is sold as Java. The same is true of other kinds of coffee.
The stimulating property of coffee is due to the alkaloid caffeine, together with an essential oil. Like tea, it contains an astringent. Coffee is more stimulating than tea, although, weight for weight, tea contains about twice as much theine as coffee contains caffeine. The smaller proportion of tea used accounts for the difference. A cup of coffee with breakfast, and a cup of tea with supper, serve as a mild stimulant for an adult, and form a valuable food adjunct, but should never be found in the dietary of a child or dyspeptic. Coffee taken in moderation quickens action of the heart, acts directly upon the nervous system, and assists gastric digestion. Fatigue of body and mind are much lessened by moderate use of coffee; severe exposure to cold can be better endured by the coffee drinker. In times of war, coffee has proved more valuable than alcoholic stimulants to keep up the enduring power of soldiers. Coffee acts as an antidote for opium and alcoholic poisoning. Tea and coffee are much more readily absorbed when taken on an empty stomach; therefore this should be avoided except when used for medicinal purposes. Coffee must be taken in moderation; its excessive use means palpitation of the heart, tremor, insomnia, and nervous prostration.
Coffee is often adulterated with chiccory, beans, peas, and various cereals, which are colored, roasted, and ground. By many, a small amount of chiccory is considered an improvement, owing to the bitter principle and volatile oil which it contains. Chiccory is void of caffeine. The addition of chiccory may be detected by adding cold water to supposed coffee; if chiccory is present, the liquid will be quickly discolored, and chiccory will sink; pure coffee will float.
Buying of Coffee. Coffee should be bought for family use in small quantities, freshly roasted and ground; or, if one has a coffee-mill, it may be ground at home as needed. After being ground, unless kept air tight, it quickly deteriorates. If not bought in air-tight cans, with tight-fitting cover, or glass jar, it should be emptied into canister as soon as brought from grocer’s.
Coffee may be served as filtered coffee, infusion of coffee, or decoction of coffee. Commonly speaking, boiled coffee is preferred, and is more economical for the consumer. Coffee is ground fine, coarse, and medium; and the grinding depends on the way in which it is to be made. For filtered coffee have it finely ground; for boiled, coarse or medium.
Filtered Coffee
(French or Percolated)
1 cup coffee (finely ground) 6 cups boiling water
Various kinds of coffee-pots are on the market for making filtered coffee. They all contain a strainer to hold coffee without allowing grounds to mix with infusion. Some have additional vessel to hold boiling water, upon which coffee-pot may rest. Place coffee in strainer, strainer in coffee-pot, and pot on the range. Add gradually boiling water, and allow it to filter. Cover between additions of water. If desired stronger, re-filter. Serve at once with cut sugar and cream.
Put sugar and cream in cup before hot coffee. There will be perceptible difference if cream is added last. If cream is not obtainable, scalded milk may be substituted, or part milk and part cream may be used, if a diluted cup of coffee is desired. Coffee percolators are preferably used when coffee is made at table.
Boiled Coffee
1 cup coffee 1 cup cold water
1 egg 6 cups boiling water
Scald granite-ware coffee-pot. Wash egg, break, and beat slightly. Dilute with one-half the cold water, add crushed shell, and mix with coffee. Turn into coffee-pot, pour on boiling water, and stir thoroughly. Place on front of range, and boil three minutes. If not boiled, coffee is cloudy; if boiled too long, too much tannic acid is developed. The spout of pot should be covered or stuffed with soft paper to prevent escape of fragrant aroma. Stir and pour some in a cup to be sure that spout is free from grounds. Return to coffee-pot and repeat. Add remaining cold water, which perfects clearing. Cold water being heavier than hot water sinks to the bottom, carrying grounds with it. Place on back of range for ten minutes, where coffee will not boil. Serve at once. If any is left over, drain from grounds, and reserve for making of jelly or other dessert.
Egg-shells may be saved and used for clearing coffee. Three egg-shells are sufficient to effect clearing where one cup of ground coffee is used. The shell performs no office in clearing except for the albumen which clings to it. One-fourth cup cold water, salt fish-skin, washed, dried, and cut in inch pieces, is used for same purpose.
Coffee made with an egg has a rich flavor which egg alone can give. Where strict economy is necessary, if great care is taken, egg may be omitted. Coffee so made should be served from range, as much motion causes it to become roiled.
Tin is an undesirable material for a coffee-pot, as tannic acid acts on such metal and is apt to form a poisonous compound.
When coffee and scalded milk are served in equal proportions, it is called Café au lait. Coffee served with whipped cream is called Vienna Coffee.
To Make a Small Pot of Coffee. Mix one cup ground coffee with one egg, slightly beaten, and crushed shell. To one-third of this amount add one-third cup cold water. Turn into a scalded coffee-pot, add one pint boiling water, and boil three minutes. Let stand on back of range ten minutes; serve. Keep remaining coffee and egg closely covered, in a cool place, to use two successive mornings.
To Make Coffee for One. Allow two tablespoons ground coffee to one cup cold water. Add coffee to cold water, cover closely, and let stand over night. In the morning bring to a boiling-point. If carefully poured, a clear cup of coffee may be served. After-Dinner Coffee
(Black Coffee, or Café Noir)
For after-dinner coffee use twice the quantity of coffee, or half the amount of liquid, given in previous recipes. Filtered coffee is often preferred where milk or cream is not used, as is always the case with black coffee. Serve in after-dinner coffee cups, with or without cut sugar.
Coffee retards gastric digestion; but where the stomach has been overtaxed by a hearty meal, café noir may prove beneficial, so great are its stimulating effects.
TEA
Tea is used by more than one-half the human race; and, although the United States is not a tea-drinking country, one and one-half pounds are consumed per capita per annum.
All tea is grown from one species of shrub, Thea, the leaves of which constitute the tea of commerce. Climate, elevation, soil, cultivation, and care in picking and curing all go to make up the differences. First-quality tea is made from young, whole leaves. Two kinds of tea are considered:
Black tea, made from leaves which have been allowed to ferment before curing.
Green tea, made from unfermented leaves artificially colored.
The best black tea comes from India and Ceylon. Some familiar brands are Oolong, Formosa, English Breakfast, Orange Pekoe, and Flowery Pekoe. The last two named, often employed at the “five o’clock tea,” command high prices; they are made from the youngest leaves. Orange Pekoe is scented with orange leaves. The best green tea comes from Japan. Some familiar brands are Hyson, Japan, and Gunpowder.
From analysis, it has been found that tea is rich in proteid, but taken as an infusion acts as a stimulant rather than as a nutrient. The nutriment is gained from sugar and milk served with it. The stimulating property of tea is due to the alkaloid, theine, together with an essential oil; it contains an astringent, tannin. Black tea contains less theine, essential oil, and tannin than green tea. The tannic acid, developed from the tannin by infusion, injures the coating of the stomach.
Although tea is not a substitute for food, it appears so for a considerable period of time, as its stimulating effect is immediate. It is certain that less food is required where much tea is taken, for by its use there is less wear of the tissues, consequently need of repair. When taken to excess, it so acts on the nervous system as to produce sleeplessness or insomnia, and finally makes a complete wreck of its victim. Taken in moderation, it acts as a mild stimulant, and ingests a considerable amount of water into the system; it heats the body in winter, and cools the body in summer. Children should never be allowed to drink tea, and it had better be avoided by the young, while it may be indulged in by the aged, as it proves a valuable stimulant as the functional activities of the stomach become weakened.
Freshly boiled water should be used for making tea. Boiled, because below the boiling-point the stimulating property, theine, would not be extracted. Freshly boiled, because long cooking renders it flat and insipid to taste on account of escape of its atmospheric gases. Tea should always be infused, never boiled. Long steeping destroys the delicate flavor by developing a larger amount of tannic acid.
How to Make Tea
3 teaspoons tea 2 cups boiling water
Scald an earthern or china teapot.
Put in tea, and pour on boiling water. Let stand on back of range or in a warm place five minutes. Strain and serve immediately, with or without sugar and milk. Avoid second steeping of leaves with addition of a few fresh ones. If this is done, so large an amount of tannin is extracted that various ills are apt to follow.
Five o’Clock Tea
When tea is made in dining or drawing room, a “Five o’Clock Tea-kettle” (Samovar), and tea-ball or teapot are used.
Russian Tea
Follow recipe for making tea. Russian Tea may be served hot or cold, but always without milk. A thin slice of lemon, from which seeds have been removed, or a few drops of lemon-juice, is allowed for each cup. Sugar is added according to taste. In Russia a preserved strawberry to each cup is considered an improvement. We imitate our Russian friends by garnishing with a candied cherry.
De John’s Tea
Follow recipe for making tea and serve hot, allowing three whole cloves to each cup. Sugar is added according to taste.
Iced Tea
4 teaspoons tea 2 cups boiling water
Follow recipe for making tea. Strain into glasses one-third full of cracked ice. Sweeten to taste, and allow one slice lemon to each glass tea. The flavor is much finer by chilling the infusion quickly.
Wellesley Tea
Make same as Iced Tea, having three crushed mint leaves in each glass into which the hot infusion is strained.
All tea is grown from one species of shrub, Thea, the leaves of which constitute the tea of commerce. Climate, elevation, soil, cultivation, and care in picking and curing all go to make up the differences. First-quality tea is made from young, whole leaves. Two kinds of tea are considered:
Black tea, made from leaves which have been allowed to ferment before curing.
Green tea, made from unfermented leaves artificially colored.
The best black tea comes from India and Ceylon. Some familiar brands are Oolong, Formosa, English Breakfast, Orange Pekoe, and Flowery Pekoe. The last two named, often employed at the “five o’clock tea,” command high prices; they are made from the youngest leaves. Orange Pekoe is scented with orange leaves. The best green tea comes from Japan. Some familiar brands are Hyson, Japan, and Gunpowder.
From analysis, it has been found that tea is rich in proteid, but taken as an infusion acts as a stimulant rather than as a nutrient. The nutriment is gained from sugar and milk served with it. The stimulating property of tea is due to the alkaloid, theine, together with an essential oil; it contains an astringent, tannin. Black tea contains less theine, essential oil, and tannin than green tea. The tannic acid, developed from the tannin by infusion, injures the coating of the stomach.
Although tea is not a substitute for food, it appears so for a considerable period of time, as its stimulating effect is immediate. It is certain that less food is required where much tea is taken, for by its use there is less wear of the tissues, consequently need of repair. When taken to excess, it so acts on the nervous system as to produce sleeplessness or insomnia, and finally makes a complete wreck of its victim. Taken in moderation, it acts as a mild stimulant, and ingests a considerable amount of water into the system; it heats the body in winter, and cools the body in summer. Children should never be allowed to drink tea, and it had better be avoided by the young, while it may be indulged in by the aged, as it proves a valuable stimulant as the functional activities of the stomach become weakened.
Freshly boiled water should be used for making tea. Boiled, because below the boiling-point the stimulating property, theine, would not be extracted. Freshly boiled, because long cooking renders it flat and insipid to taste on account of escape of its atmospheric gases. Tea should always be infused, never boiled. Long steeping destroys the delicate flavor by developing a larger amount of tannic acid.
How to Make Tea
3 teaspoons tea 2 cups boiling water
Scald an earthern or china teapot.
Put in tea, and pour on boiling water. Let stand on back of range or in a warm place five minutes. Strain and serve immediately, with or without sugar and milk. Avoid second steeping of leaves with addition of a few fresh ones. If this is done, so large an amount of tannin is extracted that various ills are apt to follow.
Five o’Clock Tea
When tea is made in dining or drawing room, a “Five o’Clock Tea-kettle” (Samovar), and tea-ball or teapot are used.
Russian Tea
Follow recipe for making tea. Russian Tea may be served hot or cold, but always without milk. A thin slice of lemon, from which seeds have been removed, or a few drops of lemon-juice, is allowed for each cup. Sugar is added according to taste. In Russia a preserved strawberry to each cup is considered an improvement. We imitate our Russian friends by garnishing with a candied cherry.
De John’s Tea
Follow recipe for making tea and serve hot, allowing three whole cloves to each cup. Sugar is added according to taste.
Iced Tea
4 teaspoons tea 2 cups boiling water
Follow recipe for making tea. Strain into glasses one-third full of cracked ice. Sweeten to taste, and allow one slice lemon to each glass tea. The flavor is much finer by chilling the infusion quickly.
Wellesley Tea
Make same as Iced Tea, having three crushed mint leaves in each glass into which the hot infusion is strained.
Almost Kentucky Fried Chicken
Yield: 4 Servings
3 lb Chicken
2 pk Italian salad dressing mix
3 T Flour
2 t Salt
1/4 c Lemon juice
1 c Milk
1 1/2 c Pancake mix
1 t Paprika
1/2 t Sage
1/4 t Pepper
Makae a paste out of the marinade ingredients. Coat chicken evenly.
Stack chicken pieces in a bowl. Cover and refrigerate overnight or at
leastfor several hours.
Mix pancake mix with other seasonings.
Dip pieces of chicken in milk, then in pancake coating. Dust off
excess. Lightly brown in skillet with 1/2 inch vegtable oil in it.
Brown for 4 minutes each side.
Remove and place in a single layer on shallow baking pan. Seal
with flour. Bake for 1 hour at 350 Uncover and baste again with milk.
Return, uncovered, to oven heated to 400, to crisp for 10 minutes.
Almost Marie Callendar's Potato Cheese Soup
Yield: 8 Servings
8 c potatoes -- and,Peeled
1 cubed
2 c onion,Chopped
4 c celery,Chopped
2 t salt
4 c water
4 c half-and-half
6 T butter (or margarine)
1 c sharp cheddar,Shredded
1 cheese
Place potatoes, onions, celery, and salt in the 4 c of water in a
large pot. Simmer about 15 minutes until vegetables are tender. Put
in blender and puree until chunky. Return soup to pot and add
half-and-half, butter, and cheese. Simmer until hot. Do NOT
Almost Marie Callender's Corn Bread
Yield: 18 Servings
1 1 9 ounce box
1 1 9 ounce box
: jiffy corn muffin mix
: yellow cake mix
In a bowl prepare the corn muffin mix following directions on the
box. In another bowl make the cake mix following directions on the
box. Combine the 2 mixes and mix well. Pour batter into a
9-by-12-inch pan. Bake in 350-degree oven for 30 to 35 minutes or
until a wooden pick inserted in the center comes out clean.
Almost Coco's Sour Cream Dressing
Yield: 24 Servings
1 1/4 c milk
1 c buttermilk
2 1/4 c mayonnaise
1/4 c cider vinegar
1/2 c parmesan cheese --,Grated
1/4 t pepper
1 T garlic salt
1 1/2 c sour cream
In a mixing bowl, combine milk, buttermilk, mayonnaise, vinegar,
Parmesan cheese, pepper, and garlic salt. Mix well with wire whisk.
Fold in sour cream, leaving lumps intact. Refrigerate in a tightly
closed container. Makes 6 cups.
Almost Impossible Basic Baking Mix
Yield: 1 Servings
2 3/4 c all-purpose flour*
1/3 c nonfat dry milk powder
1 T sugar
1 T double-acting baking powder
1 t salt
6 T solid vegetable shortening
*To vary the mix, replace half of the flour with whole-wheat flour
or cornmeal. Combine flour, dry milk, sugar, baking powder, salt and
shortening in food processor. Pulse until mixture is well blended and
smooth. Store in container with tight-fitting cover in cool place for
up to 4 weeks. Stir well before using.
Ry e Bread
Russia is kno
wn the world over for its wonderful rye bread.This recipe makes a delicious, dense loaf that is well worth the time and the effort that it takes to make it.*
2 packages active dry yeast (4¥ tsp.)
1 c. warm water (105°F to 115°F) ∂ c. dark corn syrup 4¥ to 5¥ c. dark rye flour 2 tsp. salt
1.
In a large bowl, dissolve yeast in
1 c. warm water. Stir in corn syrup and set aside for 5 minutes, or until yeast mixture foams. If, after 5 minutes, yeast mixture has not started to foam, the water is too cold or too hot or the yeast is too old. Discard the yeast mixture and try again.
2.
Add 2¥ c. flour to yeast mixture, a
little at a time, and beat with a spoon until smooth. Stir in salt.
3.
Set bowl in a warm place, cover
with a cloth towel (not terry cloth), and let rise for 30 minutes.
4.
Add 2 to 3 more cups flour, ¥ c. at
a time, stirring after each addition. When dough becomes difficult to stir, turn out onto a floured surface and knead with your hands. Continue to add flour gradually until dough is stiff but still slightly sticky. Form dough into a ball.
5.
Wash and dry bowl. Place dough in
bowl, cover with a cloth towel that has been lightly dampened with warm water, and set in a warm place. Let rise for 2¥ to 3 hours, or until dough almost doubles in size.
6.
Turn dough out onto floured
surface and, with floured hands, form into a loaf. Place loaf in a well-greased 9 5-inch baking pan, cover tightly with plastic wrap, and return to a warm place to rise for 1 hour.
7.
Preheat oven to 350°F.
8.
Bake loaf for 30 to 35 minutes.
(Bread will not brown much.)
Pr
eparation time: 45 minutes
(plus rising time of 4 to 4¥ hours)
Baking time: 30 to 35 minutes
Makes 1 loaf
wn the world over for its wonderful rye bread.This recipe makes a delicious, dense loaf that is well worth the time and the effort that it takes to make it.*
2 packages active dry yeast (4¥ tsp.)
1 c. warm water (105°F to 115°F) ∂ c. dark corn syrup 4¥ to 5¥ c. dark rye flour 2 tsp. salt
1.
In a large bowl, dissolve yeast in
1 c. warm water. Stir in corn syrup and set aside for 5 minutes, or until yeast mixture foams. If, after 5 minutes, yeast mixture has not started to foam, the water is too cold or too hot or the yeast is too old. Discard the yeast mixture and try again.
2.
Add 2¥ c. flour to yeast mixture, a
little at a time, and beat with a spoon until smooth. Stir in salt.
3.
Set bowl in a warm place, cover
with a cloth towel (not terry cloth), and let rise for 30 minutes.
4.
Add 2 to 3 more cups flour, ¥ c. at
a time, stirring after each addition. When dough becomes difficult to stir, turn out onto a floured surface and knead with your hands. Continue to add flour gradually until dough is stiff but still slightly sticky. Form dough into a ball.
5.
Wash and dry bowl. Place dough in
bowl, cover with a cloth towel that has been lightly dampened with warm water, and set in a warm place. Let rise for 2¥ to 3 hours, or until dough almost doubles in size.
6.
Turn dough out onto floured
surface and, with floured hands, form into a loaf. Place loaf in a well-greased 9 5-inch baking pan, cover tightly with plastic wrap, and return to a warm place to rise for 1 hour.
7.
Preheat oven to 350°F.
8.
Bake loaf for 30 to 35 minutes.
(Bread will not brown much.)
Pr
eparation time: 45 minutes
(plus rising time of 4 to 4¥ hours)
Baking time: 30 to 35 minutes
Makes 1 loaf
A1-Sauce
Yield: 1 Servings
1/2 c dark molasses
2 green onions -- chop
3 T coarse salt (kosher)
3 T dry mustard
1 t paprika
1/4 t cayene
1 clove garlic -- crush or
1 t garlic powder
1 anchovy fillet,chop -- or
1 T anchovey paste
6 T fresh taramind -- or
1 T taramind extract
1 t pepper
1/2 t fenugreek
1/2 t powdered ginger
1/2 t cinnamon,Ground
1 t powdered cloves
1/2 t caradamen seeds
3 dr tabasco
6 oz rhine wine
2 oz rose wine
1 pt white vinegar
1 T kitchen bouquet
1 T postum powder
Put all spices (except last 6 ingr.) through blender till fine
powder.
Place over low heat with half vinegar and simmer 1 hr; adding rest of
vinegar alittle at a time as mixture is reduced in bulk. Stir in
tabasco, wines, kitchen bouquet. Cook 3 min to dissolve. Remove from
heat. Pour into crock or tuperware container (2qt) Let stand covered
for 1 week. Then strain thru cheese- cloth, six times. bottle and cap
tightly. Keep refrigerated indefinely. Freeze to keep for years.
All-Purpose Ground Meat Mix
Yield: 1 Servings
5 lb beef -- (or turkey or)
-Ground
1 chicken
1 T salt
2 c celery,Chopped
2 c onion,Chopped
1 c green pepper,Diced
In a large pot or Dutch oven, brown the ground meat, stirring to
break up any large pieces. Drain off excess grease. Stir in salt,
celery, onion and bell pepper. Cover; simmer until vegetables are
crisp/tender, about 10 minutes. Remove from heat; set
Ladle meat mixture into six 2-cup freezer containers with
tight-fitting lids; leave 1/2" of space at the top of each. Draw a
knife several times through the mixture in each container to prevent
air pockets. Secure lids on the containers; label with date
Makes 6 packages, or about 12 cups, of All-Purpose Ground Meat Mix.
Almond Joy Candy Bars
Yield: 3 Servings
5 oz Sweetened condensed milk
1 t Vanilla extract
2 c Powdered sugar
14 oz Premium coconut OR,Shredded
- flaked
24 oz Milk chocolate chips
1 c Whole dry roasted almonds
Blend the condensed milk and vanilla.
Add the powdered sugar to the above mixture a little at a time,
stirring until smooth.
Stir in the coconut. The mixture should be firm.
Pat the mixture firmly into a greased 9x13x2-inch pan.
Chill in the refrigerator until firm. In a double boiler over hot, not
boiling water, melt the chocolate, stirring often. You may also use a microwave.
Remove the coconut mixture from the refrigerator and cut it into
1x2-inch bars.
Put 2 whole almonds atop each bar. Set each coconut bar onto a
fork and dipit into the chocolate.
Tap the fork against the side of the pan or bowl to remove any
excess chocolate.
Air dry at room temperature on waxed paper for several hours.
You may speed up the process by putting in the refrigerator for
30 minutes.
7-Up Bread
7-Up Bread
Yield: 1 Servings
1 c 7-up
1 egg
1 T vanilla (or any extract or
-liquid f,lavoring you wish
1 ds nutmeg
3 c bisquick
In 1 1/2 quart mixing bowl, using wire whisk or mixing spoon, beat
7-Up with egg and vanilla (or extract/flavoring of your choice) and
beat in nutmeg (or any other powdered spice) to taste, till
thoroughly combined. Dump in the Bisquick. Stir to mix well, but do
NOT overbeat or bread will be heavy! Batter will be lumpy -- but all
dry particles well moistened by liquid ingredients. Scrape batter
down into Pam sprayed 8" Pyrex loaf dish.
Let stand 10 minutes to "proof" (give batter chance to rise a bit)
and bake in preheated 400 degree F oven 50 to 55 minutes -- or till
tests done. Best way to test it for doneness is to insert a
paper-covered wire trash bag "twist" through center of bread till it
touches the bottom of dish. When it come out clean of any wet batter,
remove to wire rack to cool 1 hour.
Remove from baking dish & allow bread to cool another 3 hours before
attempting to slice it. Store in plastic bags at room temperature to
use within 3 days. Freeze bread to use within 3 months -- slicing it
before you freeze it, though.
VARIATION: Using Vernor's Gingerale in place of the 7-Up worked
every bit as well as with the 7-Up. Follow recipe exactly as given
above, but you may use pumpking pie spice in place of nutmeg and
lemon extract instead of vanilla when you use the gingerale. Or use
Squirt.
View over 5,000 menus at http://www.menu-for-you.com
Yield: 1 Servings
1 c 7-up
1 egg
1 T vanilla (or any extract or
-liquid f,lavoring you wish
1 ds nutmeg
3 c bisquick
In 1 1/2 quart mixing bowl, using wire whisk or mixing spoon, beat
7-Up with egg and vanilla (or extract/flavoring of your choice) and
beat in nutmeg (or any other powdered spice) to taste, till
thoroughly combined. Dump in the Bisquick. Stir to mix well, but do
NOT overbeat or bread will be heavy! Batter will be lumpy -- but all
dry particles well moistened by liquid ingredients. Scrape batter
down into Pam sprayed 8" Pyrex loaf dish.
Let stand 10 minutes to "proof" (give batter chance to rise a bit)
and bake in preheated 400 degree F oven 50 to 55 minutes -- or till
tests done. Best way to test it for doneness is to insert a
paper-covered wire trash bag "twist" through center of bread till it
touches the bottom of dish. When it come out clean of any wet batter,
remove to wire rack to cool 1 hour.
Remove from baking dish & allow bread to cool another 3 hours before
attempting to slice it. Store in plastic bags at room temperature to
use within 3 days. Freeze bread to use within 3 months -- slicing it
before you freeze it, though.
VARIATION: Using Vernor's Gingerale in place of the 7-Up worked
every bit as well as with the 7-Up. Follow recipe exactly as given
above, but you may use pumpking pie spice in place of nutmeg and
lemon extract instead of vanilla when you use the gingerale. Or use
Squirt.
View over 5,000 menus at http://www.menu-for-you.com
7-Up Drop Biscuits
Yield: 7 Servings
2 c bisquick mix
2/3 c 7-up
Mix together with rubber bowl scraper until thick, sticky and moist.
Grease a 9" round layer cake pan or spray in Pam and drop dough into
pan by tablespoonful, making 7 portions -- one in the center & 6
other portions equally spaced around that. Bake at 400 degrees F for
24 minutes or till golden brown. Serve warm, splitting each biscuit
with your thumbs, rather than cutting them in half.
Makes 7 large biscuits.
A & W Root Beer
Yield: 1 Servings
3/4 c sugar
3/4 c hot water
1 l cold seltzer water
1/2 t root beer concentrate
1/8 t root beer concentrate
Dissolve the sugar in the hot water. Add the root beer concentrate
and let cool. Combine the root beer mixture with the cold seltzer
water, drink immediately or store in refrigerator in tightly covered
container. Makes 5 cups.
"Loudly's" Seasoned Salt
Yield: 1 Servings
2 T pepper
1 T chicken bouillon powder
1 t onion salt
1 t onion powder
1 T garlic salt
1 t cumin powder
1 t dry marjoram leaves
1 T parsley,Minced
1 t paprika
1/2 t curry powder
1 T chili powder
1/3 c salt
Mix all ingredients together thoroughly, or put all ingredients in 1
qt. mayonnaise jar with tight fitting lid, shaking until blended well.
Keep atroom temperature. Use within 3 months
. Makes about 1 cup.
4 B's Restaurant Tomato Soup
Yield: 8 Servings
1 cn 28 0z tomatoes,Diced
1 c chicken broth
1/4 c butter
2 T sugar
1 T onion,Chopped
1/8 t baking soda
2 c milk
In a saucepan, combine the first 6 ingredients. Cover and simmer
for 1 hour. Heat milk, add to tomato mixture just before serving. Makes
about 1 1/2 quarts.
7-Eleven Cherry Slurpee
7-Eleven Cherry Slurpee
Yield: 1 Servings
2 c cold club soda
1/2 c sugar
1/4 t cherry kool-aid mix
-unsweetened,plus 1/8 tsp
1/2 t cherry extract
2 1/2 c ice,Crushed
1. Pour 1 cup of the club soda into a blender. Add the sugar, Kool-Aid
mix, and cherry extract. Blend this until all of the sugar is
dissolved.
2. Add the crushed ice and blend on high speed until the drink is a
slushy, smooth consistency, with no remaining chunks of ice.
3. Add the remaining club soda and blend briefly until mixed. You may
have to stop the blender and use a long spoon to stir up the contents.
4. If necessary, put the blender into your freezer for 1/2-hour. This
will help thicken it up. After 1/2-hour remove blender from freezer and,
again, blend briefly to mix.
View over 5,000 menus at http://www.menu-for-you.com
Yield: 1 Servings
2 c cold club soda
1/2 c sugar
1/4 t cherry kool-aid mix
-unsweetened,plus 1/8 tsp
1/2 t cherry extract
2 1/2 c ice,Crushed
1. Pour 1 cup of the club soda into a blender. Add the sugar, Kool-Aid
mix, and cherry extract. Blend this until all of the sugar is
dissolved.
2. Add the crushed ice and blend on high speed until the drink is a
slushy, smooth consistency, with no remaining chunks of ice.
3. Add the remaining club soda and blend briefly until mixed. You may
have to stop the blender and use a long spoon to stir up the contents.
4. If necessary, put the blender into your freezer for 1/2-hour. This
will help thicken it up. After 1/2-hour remove blender from freezer and,
again, blend briefly to mix.
View over 5,000 menus at http://www.menu-for-you.com
Clergy's (Church's) Fried Chicken
Yield: 6 Servings
COATING MIX ====================
1 T sugar
1 1/2 c self-rising flour
1/2 c cornstarch
4 t seasoned salt
2 t paprika
1/2 t baking soda
1/2 c biscuit mix
1 pk italian dressing mix
1 pk onion soup mix
FRIED CHICKEN ==================
2 eggs
1/4 c cold water
1 c oil
2 1/2 lb chicken parts
Combine all ingredients. Mix to blend. Store tightly covered at room
temperature.
To use mix:
Beat eggs with cold water. Dip cut-up chicken in egg mixture and then
into dry coating mix, then back into egg and back into mix. Heat oil
in a heavy skillet. Brown chicken skin side down for 4 -6 minutes on
medium-high heat. Turn and brown other side. Transfer to an oiled or
Pammed 9x12x2 baking pan. Cover pan in foil sealing on 3 sides. Bake
at 350 degrees for about 45-50 minutes. Remove foil. Bake another 5
minutes to crisp coating.
"Good As Gold" Chicken. (Like Kfc And Boston's)
Yield: 4 Servings
1/4 c oil
1 T honey
1 T lime juice
1/4 t paprika
1 seasoned salt (to taste)
4 chicken breast halves
Mix ingredients (except chicken) in a saucepan and warm just to melt
honey. Arrange chicken breast-side-up in a square baking dish or pan
and bake uncovered at 400 degrees about 35 - 40 minutes, basting
pieces without turning them, 3 or 4 times during baking. Immediately
upon removing from oven, seal baking dish or pan tightly in foil and
let stand 15 to 20 minutes before serving.
Mango
The mango, Mangifera indica, is a member of the Cashew family. It is
a tree that grows 50 to 60 feet tall and is thickly covered with narrow, dark
green leaves. Mango trees grow in the tropics from sea level to 4,000 ft., but
tend to do best below 2,000 ft.
Mango trees should be grown from grafted or budded plants. This
ensures a true variety and a healthy plant. Many different varieties are
available around the Pacific region. The fruits are different sizes, shapes and
weights. They can be orange, yellow, red or a mixture of colors. A couple of
well known cultivars are Hayden and Pope. For more information on variety
selection contact your local agriculture extension agent.
Grafted mango trees begin bearing fruit when they have been growing
for about six years. Heavy rains during flowering periods may greatly reduce
pollination and fruit set. Even under the perfect conditions trees will often
have heavy crops only once every other year. Mango trees reach maturity at
about forty years old and bear less fruit each year thereafter.
Fresh mangoes are a favorite fruit in the Pacific Islands. They are best
when picked ripe from the tree. When picked almost ripe they will continue
to sweeten if kept in a cool, dry place. They can be used in almost any recipe
requiring a sweet fruit. The unripe fruit can also be used in green salads, or as
a relish.
Mango/Tropical Fruits Salad
2 ripe mangoes
1 small ripe papaya
1 small ripe pineapple
1/4 cup fresh lime or lemon juice
2 ripe bananas (eating banana)
2 passion fruits
1 orange
1 cup of grated coconut
1/2 watermelon or cantaloupe
Wash and prepare all fruits. Peel and remove seeds from papaya;
remove the skin from mangoes and pineapple; peel banana, mandarins or
orange; peel cantaloupe; scoop out meat from watermelon; scoop out flesh
from passion fruits. Chop all fruits into cubes or small pieces and mix
together in a bowl, add lemon, lime or orange juice, to prevent change of
color. Add coconut meat and mix well. Serve immediately or after chilling.
Mango and Passion Fruit Drink
3 cups of mashed ripe mango
15 passion fruits
4 cups of boiled water
2 cups whole milk
vanilla (optional)
Cut mango into a bowl. Scoop out the passion fruit meat. Add 4 cups
of boiled water to the fruits and mix thoroughly squeeze out the juice. Strain
coconut cream into mashed mango mixture and stir. Add a drop of vanilla
for flavor. Add milk and mix completely. Chill before serving.
Mango Ice Cream
2 cups milk
8 eggs
2 cup sugar
2 cans condensed milk
1 pinch of salt
2 cups of mango pulp to which a few drops of fresh lemon juice is
added
1/4 cup of sugar
1 cup of whipping cream
Scald milk in double boiler. Beat eggs in mixer. Add sugar and
continue beating. Blend in scalded milk, condensed milk, pinch of salt,
mango pulp. Pour in 4 qt. ice cream freezer, up to fill mark. Churn with
cracked ice and rock salt in freezer.
Green Mango Salad
4 small green mangoes
11/4 cups coconut cream
1 tablespoons lemon juice or vinegar
1 small onion, chopped
salt and pepper to taste
Wash, peel, and grate the mangoes. Mix the coconut cream and lemon
juice or vinegar in a bowl. Add the grated mango, and chopped onion, then
mix well. Add salt and pepper to taste. Leave to stand for at least 10
minutes before serving.
Note: Very high in saturated fat. To reduce, replace up to half of
coconut cream with whole or low fat milk.
Sweet-Sour Mango Pickles
6 cups water
6 cups brown sugar
2 cups white vinegar
1 teaspoon red coloring
1 gallon prepared green mangos (about 30)
3/4 cup rock salt
Bring water, sugar, salt and vinegar to a boil; add coloring and set
aside to cool. Peel green mangos; slice in half. Cut half again lengthwise.
Pack into sterilized jars. Fill with cooled liquid and set aside for 24 hours.
Store in refrigerator.
Mango Chutney
10 lbs. green mangos, cut up
1 large onion, chopped
1/2 lb. raisins
1 20 oz. can crushed pineapples
2 tablespoons chili powder
11/2 teaspoons ginger
11/2 teaspoons cinnamon
2 tablespoons dry mustard
1 tablespoon whole pickling spices
3 cups vinegar
3 lbs. brown sugar
Combine all ingredients in large pan and simmer two to three hours
until thick. Seal in hot sterilized jars.
Mango Jam
2 cups pulp of ripe mangoes
1 cup sugar
Clean mango fruits well. Scoop out pulp and pass through an aluminum
sieve. Combine mango pulp and sugar. Cook in a heavy aluminum pan, stirring
with a wooden spoon until jam mounds on the edge of the spoon.
Pour while hot in sterile jars and seal at once. If jam is to be stored for
more than 1 month, pasteurize by immersing hot filled jars in a kettle of boiling
water for 5 minutes.
Note: Avoid iron knives and other utensils during the preparation of this
jam to prevent discoloration that results in a dark colored product. Always
cook in small batches to prevent caramelization of sugar which also makes the
jam dark and lose its delicate flavor.
Mango Bread
2 cups flour
1 cup mango, chopped fine
1 tablespoon baking powder
1/2 cup coconut milk
1 teaspoon lemon rind
3 eggs
1/3 cup whole milk
1/3 cup sugar
1/2 teaspoon salt
Combine flour, salt, baking powder and lemon rind. Mix sugar, milk,
coconut milk, eggs and mango together. Combine dry ingredients into bowl
of wet ingredients and mix them thoroughly. Pour mixture in bread pan and
make two loaves. Bake in oven, preheated to 375ºF for 45 minutes to 1 hour.
Use a tooth pick or a knife to test if it is done. Insert the knife in bread, if it
comes out clean, the bread is done.
Papaya Cake
1/2 cup salad oil
2 cups sugar
4 eggs
3 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
2 teaspoons cinnamon
2 cups sifted flour
2 cups ripe papaya puree
1 cup chopped walnuts
Cream Cheese Frosting
1 8 oz. pkg. cream cheese
1/2 cup softened butter
1 box powdered sugar
1 teaspoon vanilla
dash salt
Beat together eggs and oil. Add sugar and beat. Add dry ingredients
and mix. Blend in papaya puree. Stir in walnuts. Pour batter into a 9 x 13"
loaf pan that has not been greased and floured. Bake at 350ºF for 50–60
minutes.
To prepare frosting: Soften cream cheese by allowing it to sit at room
temperature for 1–2 hours. Add all other ingredients. Beat with electric
mixer until frosting is smooth and creamy. Spread on cooled cake.
Papaya-Pineapple Marmalade
2 cups finely diced ripe pineapple (2 lbs.)
2 cups diced ripe papaya
4 cups sugar
11/2 teaspoons grated lemon rind (½ lemon)
1/4 cup lemon juice
1-2 tablespoons fresh grated ginger, if desired
Mix pineapple and sugar in large shallow saucepan and let stand while
preparing the papaya. Add grated lemon rind and juice. Bring slowly to
boiling point and boil about 30 minutes until mixture sheets from spoon, or
until temperature reaches 224ºF. Pour into sterilized half-pint jars and seal.
This marmalade does not keep longer than 6 months.
Papaya Cookies
1 cup ripe papaya puree
1 cup sugar
1 teaspoon soda
1/2 cup shortening
1 egg, beaten
3 cups flour
1 teaspoon cinnamon
1/2 teaspoon each nutmeg, cloves, salt
1 cup chopped nuts
1 cup raisins (soak for 30 min. in 1/2 cup brandy or rum, then drain)
Cream shortening and sugar, add puree and soda. Mix until creamy.
Add egg, flour, spice. Mix in nuts, and raisins. Refrigerate for 1 hour to
prevent cookies from spreading on cookie sheet. Drop by spoonfuls on
ungreased cookie sheet. Bake 15 minutes at 350ºF.
Papaya Bread
3 eggs
1 cup oil
1 tablespoon vanilla
2 cups sugar
2 cups ripe papaya puree
1/4 teaspoon baking powder
2 teaspoons baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
21/2 cups flour
1 cup chopped walnuts
Beat together eggs, oil and vanilla. Add sugar and mix. Add papaya
puree and mix. Sift together dry ingredients and mix with creamed mixture.
Stir in nuts.
Pour batter into 2 greased 91/2 x 51/2 inch bread pans. Bake at 350ºF
for one hour.
Cool on rack and remove from pan. Wrap in foil, label, and freeze.
To serve, remove from freezer and slice and arrange on serving plate.
(Bread does not crumble when it is sliced frozen).
Papaya Upside-Down Cake
2 cups sliced papaya
2 tablespoons lemon juice
1/3 cup brown sugar
1 tablespoon margarine
1/4 cup shortening
3/4 cup sugar
1 egg
11/4 cups flour
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup milk
Pour lemon juice over papaya and let stand 15 minutes. Melt
margarine and brown sugar in glass baking dish, 8 x 8 x 2 inches. Place a
layer of papaya slices on top of sugar mixture.
To prepare cake mixture: Cream shortening, add 3/4 cup sugar, and
when well-mixed, add beaten egg. Sift salt, baking powder, and flour
together and add to egg mixture alternately with milk.
Pour batter over sliced papaya and bake in a moderate oven (350ºF)
from 50 to 60 minutes.
When cake is done, turn it upside down on a large plate. Serve hot.
Green Papaya Pickles
4 cups thinly sliced green papaya
1 lb. brown sugar
2 cups vinegar
1/2 dozen cloves
1/2 dozen peppercorns
1/2 dozen sticks of cinnamon
Wash, peel and seed papayas. Cut into 1/2 inch squares. Boil sugar,
vinegar and spices for 10 minutes. Add papaya. Boil together until the
papaya is tender. Remove papaya and boil syrup 10 minutes longer. Add
papaya and bottle.
Editor’s Note: This recipe is from a cook book published in 1882 by
The Fort Street Church of Honolulu.
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