Old-time recipes · c. 1910s-1920s
Reliable Recipes
26 recipes from the c. 1910s-1920s book by Calumet Baking Powder Co.. Click a recipe to read it and copy it, or open its page in the book.
The recipes26
| Kind of dish | Click a line to open it |
|---|---|
| Other recipes | Sign Your Name Here |
B AKING POWDER is not a food, but it is a preparer of food. A great many people, through misleading advertisements, have been led to believe that they eat Baking Powder, but this is not the case. Baking Powder is put in the food, not to be a part of it, like flour, but simply as a convenient means of making the breads, cakes and biscuits light and sweet; in fact, it is used only for the leavening gas it produces. When you mix certain substances, under the proper conditions, they combine and, through what chemists call a reaction, change their nature entirely. This is especially true of all mixtures giving off leavening gas in which it is found the substance left is in no way like the substance put in the mixture. In Baking Powders this is always the case. And the part left in the food—the part you eat—is entirely different from any of the original ingredients. Cream of Tartar Baking Powders, which are so widely advertised as pure, are pure in the can, but through the reaction which takes place, they give off their gas, and leave in the food a residue of Rochelle Salts. Rochelle Salts is the active principle of Seidlitz Powders. As you can readily see, these Baking Powders can be advertised and guaranteed as pure, for the powder itself is pure. These manufacturers, advertising in this way, say or guarantee nothing in regard to the purity of the bakings made with their Powders. One should always think of this fact when selecting a Baking Powder. You should remember, and profit by your remembering, that a Cream of Tartar Baking Powder leaves in the food seventy per cent of its weight in the form of Rochelle Salts. Calumet Baking Powder is chemically correct, as it is made by the most modern methods. Through the reaction which takes place in the baking, Calumet leaves in the food no Rochelle Salts, Tartaric Acid, Alum, Lime or Ammonia. The small amount of residue that remains in the food is a perfectly harmless substance, pure and wholesome in every respect. In purchasing a leavening agent every housewife wants to be sure of her results. With Calumet, a DOUBLE ACTING BAKING POWDER, you do not have to use extra care and precaution,—you will get the best results by baking in a moderate oven, but you may bake at temperatures varying from this with safety. You may move the food in the oven or open the door for inspection without fear of your baking falling—you may mix a pan of biscuits at night, put them in the refrigerator and they are ready for the oven in the morning. DOUBLE ACTING BAKING POWDER means a baking powder containing two leavening units; one unit begins to work when the dough is mixed; the other unit waits for the heat of the oven; then both units work together—your guarantee against failure—against waste. Be sure you get a Baking Powder that is not only pure in the can, but one that is absolutely pure in the baking. Calumet is guaranteed to be absolutely pure, not only in the can, but also in the baking. T O USE too much Baking Powder is a waste. The amount of baking powder called for in the following recipes is sufficient—and will give better results than a larger quantity. In measuring Baking Powder always measure a level teaspoon. (With Calumet use one level teaspoon to a level cup of flour. See illustration.) It is now generally accepted that in all good recipes, tested and given by competent baking teachers, sifted flour is always meant and should always be used in following the recipes. It is important to follow this rule. Always use sifted flour when measuring, because sifted flour usually makes about one-fifth more bulk than unsifted flour. Be careful in measuring the salt that you level all measurements. Too much salt will leave its taste in the food. The term " C u p " means a half pint. It follows, therefore, that four cups equal one quart. Every housewife should use a standard measuring cup, with divisions showing Y\> X> %> and marked plainly on the sides. Milk, water or any liquid when added to any combination containing Baking Powder should always be cool or cold, never warm or hot, as heat expands and releases the gases in the Baking Powder too rapidly. Always keep Baking Powder in a cool, dry place. Never put a wet spoon in your can of Baking Powder. Always sift flour and meal before measuring. In using the recipes in this book you will note that some flours absorb more liquid than others and the amount of flour will have to be varied to suit the case. We have endeavored to suggest a baking temperature for all of our recipes, for the convenience of those whose stoves are supplied with oven thermometers and regulators. Only Level Measurements are Used in This Cook Book From Reliable Recipes, c. 1910s-1920s, page 3. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Breads, biscuits and muffins | Calumet Lends Daily Service |
P EOPLE accustomed to using Baking Powder only as a leavening agent when preparing hot breads, cakes, cookies, etc., are surprised to find Calumet Baking Powder a source of efficiency when used in the preparation of other foods. Calumet Baking Powder added to a recipe for bread or rice pudding eliminates all danger of having a heavy, soggy pudding. Pie crust in which half a teaspoon of Calumet Baking Powder is added to every cup of flour, will be especially light and flaky. When making a stuffing or dressing for chicken, turkey or other meats, Calumet Baking Powder added to the mixture keeps it light and fluffy, and prevents its being heavy. Calumet Baking Powder added to mashed potatoes, together with the milk, and beaten thoroughly, makes a delightfully light and appetizing dish. When making an omelet, if teaspoon of Calumet Baking Powder is added to every four eggs, and beaten in thoroughly, the omelet will be considerably lighter, more attractive and tasty. Boiled frostings or uncooked icings will be much improved by adding a small amount of Calumet Baking Powder. When making cream of tomato soup, teaspoon of Calumet Baking Powder added to every two cups of tomatoes and i pint of milk makes a much smoother soup. When making chocolate fudge, add i teaspoon of Calumet Baking Powder to every two cups of sugar used when beating the fudge. It will be much smoother in texture. When making meringue for pies, add level teaspoon of Calumet to every 3 egg whites. Correct measurements are absolutely essential to successful cookery, and these are possible to inexperienced cooks only by following certain definite rules. All measures in this book are level. Half-pint measuring cups, pint and quart measures, and teaspoons and tablespoons of regulation size are used. Flour is sifted before measuring, then sifted again with other dry ingredients except sugar. To measure dry ingredients, fill measure rounding full with a spoon or scoop, without shaking, and level with a knife. To measure butter and similar ingredients, pack spoon, cup, or other measure solidly, and level with a knife. Weights are more accurate, and in some cases more convenient, than measures, and» there should be in every kitchen a dial scale of several pounds' capacity, and in institutional kitchens a platform scale for meats and bulky provisions. From Reliable Recipes, c. 1910s-1920s, page 7. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Other recipes | Table of Weights and Measures |
teaspoons = 1 tablespoon = 1 cup cups = 1 quart quarts = 1 gallon quarts = 1 peck pecks ounces = 1 ounce cups butter or lard = 1 ounce cups granulated sugar cups powdered sugar 2% cups brown sugar = 1 ounce cups cups coffee quarts tea peck spinach = 6*4 pounds = 1 cup = 1 cup 10 medium eggs without shell 2 cups chopped meat 4 cups cocoa 3 cups currants or r a i s i n s......... 60 pounds potatoes 52 pounds onions 24 pounds string beans 56 pounds tomatoes 55 pounds turnips 54 pounds sweet potatoes 45 pounds parsnips 50 pounds carrots 60 pounds beets 60 pounds beans 48 pounds apples 196 pounds = 1 barrel T E M P E R A T U R E GUIDE From Reliable Recipes, c. 1910s-1920s, page 7. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Other recipes | For T H E Bottom of T H E Pans |
]/2 cup brown sugar yZ cup butter Cream and spread over bottom of one round pan about 1 yZ inch deep. Place slices close together. Bake about 25 minutes at 425 degrees F. When baked, turn upside down immediately or the caramel in bottom of pan will become hardened. yZ cup sugar 1 egg Cream sugar and shortening, add egg well beaten. Sift flour three times with salt and baking powder. Add alternately with milk to first mixture. Bake in greased muffin pans about 25 minutes in a hot oven (400 degrees F.). Make dough as for Calumet Biscuits. Roll to y^ inch in thickness. Cut with round cutter and crease the center with the blade of a knife. Brush half of the round with melted butter and fold over. Place in well oiled pan and bake in a hot oven (450 degrees F.) about 15 minutes. i cup sifted flour 1 cup graham flour i tablespoon sugar i level teaspoon salt yi cup molasses 1 egg 2 tablespoons melted shortening i cup milk Sift dry ingredients three times, add gradually the milk, egg, shortening and molasses. Bake in muffin pans about 25 minutes in a hot oven (400 degrees F.). 1 egg yZ level teaspoon salt 2 tablespoons crisp bacon Cream shortening and sugar, add beaten egg. Sift flour and baking powder three times, add alternately with milk. Stir in bacon, ^ake in a hot oven (400 degrees F.) about 25 minutes. yi pound dates 1 egg Cream shortening, add sugar gradually and the dates chopped fine. Mix well, then add the beaten egg. Sift the flour, salt and baking powder twice and add to first mixture alternately with the milk. Bake in greased muffin pans 20 to 25 minutes in hot oven (400 degrees F.). yi cup brown sugar yi cup cooked oatmeal yi teaspoon soda 1 egg 1 teaspoon nutmeg yi cup molasses 1 yi cups sifted white flour yi cup seeded raisins Cream shortening and sugar, add oatmeal, beaten egg and molasses. Sift dry ingredients three times. Mix thoroughly with moist ingredients. Bake about 20 minutes in a hot oven (400 degrees F.). Use Calumet Biscuit Dough and roll thin. Cut with a biscuit cutter. lb. pork sausage (partially cooked or yi lb. sliced fried bacon). Place small lump of sausage or one strip of bacon on half of biscuit. Fold over end press edges together. Bake in a hot oven (450 degrees F.) about 15 minutes. 3 tablespoons melted shortening Sift dry ingredients, add moist ingredients and bake on hot griddle. 1 cup stale bread crumbs 2 teaspoons sugar yi cup boiling water 1 egg 2 tablespoons melted shortening Add boiling water to-stale bread crumbs. Let stand five minutes, then add milk. Sift dry ingredients three times, add to bread mixture, then add egg and shortening. Bake on a weil greased griddle. 1 cup buckwheat flour yi levd teaspoon salt yi cup sifted white flour 1 yi level teaspoons Calumet Baking Powder Sift dry ingredients three times, add milk and bake on hot griddle. 1 cup cooked rice 2 eggs, well beaten 1 cup sweet milk Sift dry ingredients three times, add moist ingredients and bake on a hot, well greased griddle. 1 cup sifted flour i cup canned corn i egg Sift dry ingredients three times, add moist ingredients and bake on a hot, well greased griddle. i lb. grated raw potatoes yi cup sifted flour i finely chopped onion i level teaspoon Calumet Baking Powder i beaten egg i level teaspoon salt Sift flour, baking powder and seasoning. Beat the egg and combine with potatoes and dry ingredients. Drop by spoonfuls on a hot griddle, flatten with a spoon and fry brown on both sides. i tablespoon sugar i yi cups milk 2 tablespoons melted shortening 2 eggs beaten separately. Sift dry ingredients three times. Add milk and melted shortening. Fold in stiffly beaten egg whites. Bake on a hot waffle iron. T IS a matter of great importance that food for the sick be carefully prepared. The patient's recovery often depends on the kind, quality and quantity of food given him during illness. And, when the patient's appetite is poor it is oftentimes necessary to create one. You can succeed in doing this occasionally by preparing the patient's favorite dishes and serving them in an especially attractive manner. It is, therefore, necessary for the housewife to know something about what kinds of foods are good for invalids and how to prepare and serve them. Food or diet for the sick may be classified in the following way: From Reliable Recipes, c. 1910s-1920s, page 16. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Other recipes | D E E P Fat Frying |
D E E P fat frying is cooking by means of immersion in deep fat raised to a temperature of 350 to 400 degrees F. Three pounds of leaf lard or a good vegetable fat are required for deep frying. A heavy iron kettle is the best cooking utensil to use. Great care should be taken that the fat is of the right temperature. If not the food will absorb fat. Do not fry too much at one time, not only because it lowers the temperature of the fat, but it may cause it to bubble over the sides of the kettle. It is not the fat that boils but the water which the fat has received from the food. All fried foods should be drained on brown paper to prevent greasiness. 1 cup sifted flour 1 egg y2 cup milk Sift dry ingredients. Add beaten egg, milk and beat until smooth. Fry until a golden brown in hot deep fat. Make plain fritter batter. Take large cooking apples, peel, core and quarter. Cook a few minutes in a medium syrup. Remove from syrup and dip each quarter in fritter batter. Fry to light brown in deep fat. 1. Drop an inch cube of bread from soft part of loaf into the fat. If it is golden brown in one minute the fat is at the right temperature for frying any batter or dough. 2. If an inch cube of bread becomes golden brown in forty seconds, the fat is then of the right temperature for frying any cooked mixture. Melt fat, add raw potato, cut in quarter inch slices, and allow fat to heat gradually. When fat ceases to bubble and potatoes are brown, strain carefully. The potatoes absorb any odors or gases and collect some of the Pediment, the remainder settling to bottom of kettle. If a kettle of fat should catch fire while being heated, do not attempt to lift or remove it from the fire. Turn off the gas or electricity and cover with a heavy cloth wrung out of cold water. Place a lid on it if no heavy towel is at hand. Never pour water on it. 2 cups corn 2 beaten eggs 1 yi cups sifted 1 tablespoon melted shortening 1 tablespoon sugar Sift dry ingredients thoroughly, add beaten eggs, milk, shortening and corn. From Reliable Recipes, c. 1910s-1920s, page 20. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Other recipes | C a K E S |
H AVE all the ingredients weighed or measured, the pans ready and the oven heating before beginning to mix the ingredients. Sift the flour once before measuring, then three times with the required amount of baking powder. Spices and salt are always added to the flour. Sifting of the dry ingredients a number of times insures a lighter and finer texture in the cake. Cakes are divided into two classes: Sponge Cakes and Butter Cakes. A true sponge cake contains only eggs for a leavening agent, but this type is too expensive for general use, especially if eggs are high in price. A sponge cake can be made that is just as light and delicate and at the same time costs less if fewer eggs are used and a small amount of baking powder added. Separate the yolks and whites of the Beat yolks until thick and lemon colored using an egg beater; add the sugar gradually and continue beating. Add flavoring. Beat egg whites until stiff and carefully add to first mixture. Cut and fold in the sifted flour, salt and baking powder. Pour into an ungreased pan and bake in a slow oven. The general method for mixing butter cakes is to cream the butter until it is light in color; then add sugar gradually and continue beating. The thorough creaming of butter and sugar makes a fine grained cake. Add egg yolks and chocolate if used. If fruits and nuts are added at this time they require no addition of flour to prevent them from settling to the bottom when the cake is baked. Add the sifted dry ingredients alternately with the liquid, add flavoring and fold in the stiffly beaten egg whites. The egg whites must be beaten stiff but not dry. Many times eggs are not separated, but added one at a time to the butter and sugar mixture and beaten thoroughly after adding each one. This way of adding eggs makes a very light, feathery cake. A fine grained cake is produced only by hard beating before the beaten egg whites are used. As much depends upon the baking of a cake as on the proper mixing. The time is divided into quarters: (a) The first quarter, the mixture should rise. (b) The second quarter, continue to rise and begin to brown. (c) The third quarter, continue browning. (d) The fourth quarter, finish baking, slightly settle and shrink from pan. (a) It shrinks from sides of pan. (b) Feels firm when slightly pressed on top and leaves no print of the fingers. (c) It is a golden brown. (d) When a straw is inserted in the cake and comes out clean. If cake is put in "too slow" an oven the texture will be coarse. If put in "too quick" an oven, the cake browns on top before it has sufficiently risen, and in its attempt to rise may break the crust. These troubles are less marked with Calumet Baking Powder than with any other powder. If too much flour has been added, the cake will crack. From Reliable Recipes, c. 1910s-1920s, page 22. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Other recipes | Fig. I |
Most any kind of strong paper will do for making the paper tubes providing it is thin and pliable, because thick paper will break when it is crinkled in closing the bag. To make the bag, have a sheet of paper that measures 28 x 20 inches. Cut sheet into 6 y* squares and then double from corner to corner and cut across. This will give you the proper three cornered shape for the bags. It is of great importance that the bag is made in the proper manner, and to do this take hold of the paper on the long side in the center, with the left hand. Take the lower corner in the right hand and twist away from you until you have formed the cornucopia. The point must be cut off so the tube will project about half way, or if the tube is not to be used, cut the point the desired size depending upon the size of the design to be made. Fill bag two-thirds full with icing. Preco the top of the bag together, lapping over the projecting corners as shown in figure 2. Fold the corners downward and hold bag firm while decorating to prevent any icing from escaping. Color is very important and in order for the decorated cake to be effective the color should be as dainty and delicate as possible. Use a good high grade coloring, and one which will not fade. Either the paste or liquid may be used. But the liquid must be used with discretion in order not to thin the frosting. The powdered form works very successfully when thinned in water and thoroughly dissolved. Two kinds of icing may be used for decorating, the hard and soft. The soft or butter cream is preferable for party and birthday cakes where borders are made. The hard icing is used for decorating wedding cakes, making flowers, ornaments, etc. Recipes are found on opposite page 6 level tablespoons shortening 1JA, cups milk and water (half and half) yi teaspoon mace 1 cup sugar (scant) Sift flour, baking powder, salt and sugar three times; chop shortening in with spoon, beat egg whites with half egg-shell of water added to each until stiff, then add yolks and beat in; add milk and beat' all together; turn into two square pans and spread even; brush top with milk. Spread with the following, first with egg: yi cup graham cracker crumbs 1 level teaspoon mace 3 level tablespoons shortening Mix crumbs, sugar and mace; rub shortening in until it is crumbly; spread thick on top of cake; bake in moderate oven thirty to thirty-five minutes, at 325 to 350 degrees F. 3 level teaspoons Calumet Baking Powder 1 cup milk or cocoanut milk Sift flour three times with baking powder and salt. Cream shortening, add sugar gradually, vanilla and egg yolks. Beat thoroughly. Add dry ingredients alternately with milk. Fold in stiffly beaten egg whites. Bake in two layers in a moderate oven (375 degrees F.) 20 to 30 minutes. Cover with cocoanut frosting. 2 cups sifted pastry flour 1 egg 2 level teaspoons Calumet Baking Powder 1 teaspoon flavoring Sift flour three times with baking powder and salt. Cream butter, add sugar, flavoring and beaten egg. Add dry ingredients alternately with milk. Bake in loaf pan in a moderate oven (350 degrees F.). Sift flour and baking powder three times. Cream shortening add sugar gradually, then well beaten egg yolks. Add flour and milk alternately. Lastly fold in stiffly beaten egg whites. Bake in two layers 30-35 minutes, in a moderate oven (350 to 375 degrees F.). Put together with cream filling and sliced bananas. 1 cup shortening 1 teaspoon flavoring Sift flour three times with baking powder. Cream butter, add sugar gradually. Add flavoring and dry ingredients alternately with the milk. Fold in the stiffly beaten egg whites. Color one-half of batter any desired color. Place batter in cake pan in alternate strips. Bake in 3 layers 20 to 25 minutes in a moderate oven (375 degrees F.). ^ t y i level teaspoons Calumet Baking Sift flour three times with baking powder and salt. Cream shortening, add sugar gradually, then well beaten yolks. Add flavoring, then sifted dry ingredients alternately with milk. Lastly fold in stiffly beaten egg whites. Bake in layer cake pans 20 to 25 minutes in a moderate oven (375 degrees F.). 2 cups sifted pastry flour t y i level teaspoons Calumet Scant cup of sugar From Reliable Recipes, c. 1910s-1920s, page 25. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Other recipes | C O O K I E S |
yi cup brown sugar i cup sifted flour i egg i level teaspoon Calumet Baking i cup raisins i cup ground rolled oats yi teaspoon nutmeg Sift flour three times with baking powder, salt and nutmeg. Cream shortening, add sugar, beaten egg, raisins, and ground rolled oats. Add dry ingredients alternately with milk. Drop from teaspoon on oiled baking sheet. Bake in a hot oven (375 degrees F.) 15 to 20 minutes. 1 yi cups shortening 2 cups brown sugar Cream shortening, add sugar, then beaten eggs and mix thoroughly. Sift flour three times with the baking powder. Mix to a dough. Shape in a roll, chill and slice in yi inch slices. Bake in a hot oven (400 degrees F.). 7 tablespoons water 1 cup chopped dates 1 cup chopped nuts yi teaspoon soda Sift flour three times with baking powder and soda. Cream shortening, add sugar, beaten eggs, dates, nuts and vanilla. Add dry ingredients alternately with water and mix thoroughly. Drop from tip of spoon on greased pan 1 inch apart. Bake in a moderate oven (375 degrees F.). 1 cup brown sugar yi cup granulated sugar yi cup chopped nuts Boil sugar and water until it spins a thread. Set aside while beating egg whites. Pour slowly over eggs, beating constantly. When cold add flavoring and nuts. Spread on cake. 1 teaspoon maple flavoring Cook milk and sugar until it forms a soft ball in cold water. Remove from fire and add flavoring and butter. Cool and beat until creamy and thick enough to spread. From Reliable Recipes, c. 1910s-1920s, page 35. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Other recipes | F R O S T I N G S |
3 tablespoons melted chocolate 1 tablespoon corn syrup Mix sugar, milk, corn syrup, and when boiling add the melted chocolate. Cook until a soft ball is formed in cold water. Then add butter and when cold beat until creamy and stiff enough to spread. y cup sweet butter 2 cups X X X X sugar If sweet butter cannot be obtained remove salt from butter by washing in cold water. Cream butter and add sugar gradually. Beat until light. Add vanilla, and keep in a cold place. 1 egg yolk 1 tablespoon orange juice 2 cups confectioners' sugar 1 teaspoon grated orange rind Cream butter, add beaten egg yolk. Gradually stir in sugar, orange juice and vanilla. 3 cups confectioners' sugar 1 tablespoon lemon juice Beat egg whites and add sugar gradually. Continue beating and add lemon juice. Spread on cake and sprinkle with cocoanut. 2 cups confectioners' sugar 2 teaspoons cocoa 2 tablespoons cold coffee Cream butter, add sugar and cocoa gradually. Add vanilla, then coffee slowly until the mixture is smooth, creamy and thick enough to spread. From Reliable Recipes, c. 1910s-1920s, page 36. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Other recipes | X X X X sugar |
1 teaspoon lemon juice Add sugar to egg whites gradually and continue beating until stiff enough to spread. Add lemon juice as the mixture thickens. Beat until very light. A drop of blue coloring will help to make it white after icing is of the proper consistency. Keep covered with a damp cloth. yi level teaspoon Calumet Baking i cup water i tablespoon corn syrup Boil sugar, water and corn syrup without stirring until it forms a long thread when dropped from the end of a spoon. Remove from fire and pour slowly on the stiffly beaten egg whites. Add baking powder and beat until stiff enough to hold its shape when forced through a pastry tube. If frosting becomes too hard before all decorating is done, add a few drops of water. i tablespoon corn syrup yi teaspoon flavoring Boil sugar, water and syrup until it spins a thread. Pour slowly over the stiffly beaten egg whites. Add flavoring and beat until stiff enough to spread. 1 beaten egg 1 cup granulated sugar 3 tablespoons milk 2 squares melted chocolate Mix all ingredients, but vanilla. Bring to a good boil, take from fire, let cool, add vanilla, and beat until creamy. 1 yi teaspoons cornstarch 2 egg yolks or 1 whole egg Speck salt 1 lemon Mix the dry ingredients, add the slightly beaten egg yolks or whole eggs, the juice and grated lemon rind and water. Cook in a double boiler until thick. Add butter and spread between layers of cake. yi teaspoon lemon juice Boil sugar, water and lemon juice until when dropped from top of spoon it spins a thread. Remove from fire, cool slightly and pour slowly over the well beaten egg yolks., Add vanilla. Beat until proper consistency to spread on cake. 1 cup cream 1 egg white yi cup crushed berries 1 teaspoon lemon juice Whip cream, add sugar and stiffly beaten egg white. Fold in crushed berries and add lemon juice. Serve on cake for dessert or in cream puffs. From Reliable Recipes, c. 1910s-1920s, page 37. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Pies and pastry | Puff |
paste which to many seems difficult to prepare, is seldom attempted by any one except professionals. One who has never handled a rolling pin, however, is less liable to fail under the guidance of a good teacher, than an old cook who uses too much force in rolling the dough. A cold room, cold ingredients, rapid work and light touch are necessary. To assure successful pastry for pies: 1. Use cold water, cold utensils and have the kitchen cool. 2. Work quickly, mix very little, as kneading toughens. 3. Flour the board as little as possible. 4. Do not turn pastry and roll on both sides. 5. Have oven very hot (400 to 450 degrees F.) for baking pastry. 6. To prevent lower crust from absorbing the juice, sprinkle with flour, sugar or corn flakes. 7. Fats: (a) Lard makes white flaky crust; (b) Lard and butter give good flavor. Pie crust is often made without baking powder, but it requires much skill and practice as well as more shortening, to make it tender and flaky. When a plainer and more economical crust is desired, the use of a little baking powder will produce the results required. If pastry flour is used the results will be found more satisfactory. 1 pound butter 1 pound sifted pastry flour or 14 Cold water ounces bread flour Wash the butter, pat and fold until no water flies. Reserve 2 tablespoons of butter, and shape remainder into a circular piece one-half inch thick, and put on floured board. Work two tablespoons of butter into flour with the tips of fingers. Moisten to a dough with cold water, turn on slightly floured board, and knead five minutes. Cover with towel, and let stand five minutes. Pat and roll one-fourth inch thick, keeping paste a little wider than long, and corners square. If this cannot be accomplished with rolling pin, draw into shape with fingers. Place butter on center of lower half of paste. Cover butter by folding upper half of paste over it. Press edges firmly together. Fold right side of paste over enclosed butter, the left side under enclosed butter. Turn paste half way round, cover, and let stand five minutes. Pat, and roll one-fourth inch thick, having paste longer than wide, lifting often to prevent paste from sticking, and dredging board slightly with flour when necessary. Fold from ends toward center, making three layers. Cover and let stand five minutes. Repeat twice, turning paste half way round each time before rolling. After fourth rolling, fold from ends to center, and double, making four layers. Put in cold place to chill; if outside temperature is not sufficiently cold, fold paste in a towel, put in a dripping pan, and place between dripping pans of crushed ice. If paste is to be kept for several days, wrap in a napkin, put in tin pail and cover tightly, then put in cold place; if in ice box, do not allow pail to come in direct contact with ice.—Boston Cooking School Cook Book. yi level teaspoon Calumet Baking i level teaspoon salt From Reliable Recipes, c. 1910s-1920s, page 49. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Cakes | Cake Batter |
1 egg Mix as for any cake and pour into the skillet over the above mixture. Bake in a moderate oven (350 degrees F.) about 30 minutes. Make dough as for Calumet Biscuit, adding two tablespoons of sugar to the baking powder and flour, if sweet shortcake is desired. Roll dough in two round pieces and spread with butter. Bake in two round cake tins fifteen to twenty minutes in moderate oven, at 350°-400° F. Brush with melted butter. Put the strawberries and juice between the layers, and on top of shortcake. Whipped cream sweetened and flavored to taste can be added. 2 cups bread crumbs 2 cups milk y cup sugar i teaspoon vanilla i level teaspoon Calumet Baking Scald milk, pour over crumbs and butter, let stand until cool. Add beaten eggs and other ingredients. Bake in a buttered baking dish in a moderate oven (350 degrees F.) 25 to 30 minutes. Serve with caramel sauce. To the recipe for Calumet Bread Pudding, add 1 y squares melted chocolate to sugar before combining with egg. yi box gelatine y cup powdered sugar cup cold water 3 cups whipping cream yi cup cream 6 lady fingers Soak gelatine in cold water, dissolve in the scalded cream,. Add powdered sugar and vanilla. When it begins to thicken fold in the whip from 3 cups of cream. Line molds with lady fingers, turn in the mixture and chill. (See illustration, page 52.) 2 teaspoons sugar Sift dry ingredients three times, rub in shortening and add milk. Roll about yi inch thick, cut in rounds large enough to enclose a small apple, cored and filled with sugar, butter and cinnamon. Press dough over apple, and bake in a moderate oven (350 degrees F.) until apple is thoroughly cooked. 2 cups fruit y cup tapioca y cup sugar 1 teaspoon lemon extract Soak tapioca in a pint of hot water for an hour. Add rest of ingredients and bake until fruit is tender. Serve cold with sauce. i yi cups sifted flour 2 level teaspoons Calumet From Reliable Recipes, c. 1910s-1920s, page 52. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Other recipes | S O U P S |
y cup carrots i quart water yi cup turnips yi cup celery yi tablespoon minced parsley yi cup potatoes Salt and pepper yi sliced onion Wash, scrape, and dice vegetables. Cook together 5 minutes in butter (except potatoes). Add potatoes and cook 10 minutes. Serve hot. 1 cup mashed potatoes 1 pint milk yi teaspoon celery salt Slice of onion From Reliable Recipes, c. 1910s-1920s, page 58. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Other recipes | How to Select Fresh M E a T |
When buying beef, see that it is bright red in color, streaked with fat—and firm. The streaks of fat add to the food value and make a more flavory steak or roast. Veal is pink in color, but less firm. Mutton flesh is firm and dull red in color, the fat hard and white or slightly yellow. Pork is dark pink in color and the fat is less firm than beef or mutton. R E M E M B E R W H E N COOKING MEAT In order to keep the juices in meat—roasts and steaks should be first seared in a hot oven or in a hot frying pan, thus the cells coming to the surface are closed and the escape of juice is prevented. Meats for soups or stews where the juice of the meat is desired in the liquid should be covered with cold water and brought to boiling point. From Reliable Recipes, c. 1910s-1920s, page 59. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Soups and chowders | Baking Powder |
Soften bread crumbs with hot water or broth. Add seasoning and melted shortening. Wash and remove all stringy portions from a leg of lamb; put a bit of lard in your roaster and place on top of range, sear the meat on both sides; then place roaster in the oven with bottom barely covered with water, and roast slowly for about three hours, basting frequently. A few slices of onion or a bit of garlic over top gives good flavor. Soak several hours, or overnight in cold water. Cover with fresh, cold water, bring to boiling point, and cook slowly until tender, 4-5 hours. Remove from the stove and set aside that the ham may partially cool; remove from the water, take off the outside skin, sprinkle with brown sugar and fine cracker crumbs, and stick with cloves one-half inch apart. Bake 1 hour in slow oven (300 degrees F.). Three pounds uncooked veal, yi pound salt pork, chopped fine; i cup fine cracker crumbs, 2 eggs, well beaten; \yi cups water; 2 teaspoons salt; 1 teaspoon pepper. Mak(*j into a loaf and bake in greased loaf pan i j 4 hours in a moderate oven (350 degrees F.). Sear meat by placing in a hot oven for thirty minutes. Reduce heat to medium and continue cooking, allowing 20 minutes for each pound; that is, a five-pound roast of beef would require after the 30 minutes' searing an additional hour and forty minutes. Baste occasionally and add seasonings just before removing from oven. Dredge with flour, salt and pepper. Sear in hot fat. Add enough boiling water to cover, boil 5 minutes, and simmer until the meat is tender, keeping closely covered. Vegetables may be added during the last hour of cooking. Bay-leaf, thyme, or other herbs may be added if desired. Before serving thicken according to method for gravy. 2 lbs. round steak 1 small onion (chopped) yi cup flour yi cup chopped green peppers 1 cup boiling water Clean meat. Mix flour, salt and pepper together. Pound flour into the meat. Brown onion in fat and sear meat on both sides. Add tomatoes and green peppers and cook slowly for 2 hours or until meat is tender. Potatoes may be cooked around the meat. Sift dry ingredients three times, cut in fat, add milk. Roll about one-fourth inch thick, spread with two tablespoons shortening, fold over and roll out to the desired thickness. Line a shallow baking dish with dough to within one inch of the bottom. Fill with tender meat or chicken, gravy and any desired vegetables. Cover with dough and bake about 30 minutes in a hot oven (375 to 400 degrees F.). 3 lbs. round, shin or rump of beef 2 medium sized carrots 1 bay leaf 1 yi level teaspoons salt 3 medium sized onions 3 pints of water Cut the meat into medium sized pieces, roll in flour and brown in the shortening with the onion. Add the cold water and simmer until nearly done, then add the diced vegetables, seasonings and cook until vegetables and meat are tender. As eggs contain nearly all of the elements in the right proportion necessary to life— they have taken a prominent place among food stuffs. They contain a goodly amount of protein so are frequently served as the main dish of the meal or in combination with foods rich in starch, to take the place of other proteins in the diet. Place in a ten per cent solution of water glass with the small end down, and store in a cool place. Select tomatoes that are ripe but firm. Plunge them in boiling water for a moment and remove skins. Cut out hard stem ends making in each a hollow large enough to hold a broken egg. Into each of the hollows drop a fresh egg without breaking the yolk, season with butter, pepper and salt, and bake in a moderate oven until tomatoes are tender and eggs are set. Serve on rounds of buttered toast with a cream sauce. Carefully break i egg at a time into a frying pan partly filled with salted water nearly boiling hot; baste with the water until white is firm; serve boiling hot. Milk may be used instead of water. Slice 6 hard cooked eggs thin and place a layer of cracker crumbs in a baking dish then a layer of eggs. Put salt, pepper and butter on each layer and moisten with milk. Place in oven and when it is well browned serve hot. 4 tablespoons water yi level teaspoon Calumet From Reliable Recipes, c. 1910s-1920s, page 60. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Other recipes | The World's Greatest Baking Powder |
1. The center should look clear when held in front of a candle flame in dark room. 2. They should sink if placed in a basin of cold water. i level teaspoon salt 2 cups milk 2 tablespoons chopped green peppers 1 cup mushrooms 6 hard cooked eggs From Reliable Recipes, c. 1910s-1920s, page 62. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Other recipes | D R E S S I N G S |
i teaspoon mustard i egg i level teaspoon salt 2 tablespoons lemon juice 1 teaspoon powdered sugar 2 tablespoons vinegar Few grains cayenne 1 yi cups oil (chilled) Mix dry ingredients, add egg yolks, and when well mixed add one-half teaspoon of vinegar. Add oil gradually, at first drop by drop, and stir constantly. As mixture thickens, thin with vinegar or lemon juice. Add oil, and vinegar or lemon juice alternately, until all is used, stirring or beating constantly. If oil is added too rapidly, dressing will have a curdled appearance. A smooth consistency may be restored by adding another ess yolk. 1 cup vinegar 2 level teaspoons mustard 1 cup condensed sweetened milk 1 yi level teaspoons salt yi cup melted butter yi teaspoon paprika Mix together in a bowl, then beat five or ten minutes with a Dover Egg Beater. After beating ingredients together, place in glass jars and cover. It will keep until used without spoiling. 1 cup weak vinegar 1 teaspoon dry mustard Mix the dry ingredients and add vinegar. Cook over hot water until thick. Remove from fire and pour gradually over the beaten eggs. Cook a few minutes longer. 3 tablespoons lemon juice 5 tablespoons pineapple juice Beat eggs, add other ingredients and cook over hot water until mixture coats the spoon like cream. Serve plain or with whipped cream. Other fruit j-uices may be substituted for pineapple. yi teaspoon salt 6 tablespoons oil yi teaspoon paprika 2 tablespoons lemon juice or vinegar 1 teaspoon sugar Put all ingredients into a bottle and shake well. Serve over the salad. F ROZEN DESSERTS comprise one of the most popular desserts of today. Ice cream may be either cream sweetened and frozen or cream added to a custard foundation and frozen. Water Ices—fruit juice sweetened and frozen. Sherbet—a water ice to which has been added a small quantity of gelatin or egg white to help retain the shape. Milk or cream is often added to sherbets. Frapp6—water ice frozen to a mushy consistency. Mousse—sweetened whipped cream frozen, by packing in salt and ice. Fruits and nuts are often added. 2 cups scalded milk i egg i tablespoon flour i cup sugar i quart thin cream 2 tablespoons vanilla Mix flour, sugar, salt, beaten egg and milk. Cook over hot water until mixture coats the spoon. When cool add cream, vanilla, and freeze. From Reliable Recipes, c. 1910s-1920s, page 66. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Puddings and desserts | Chocolate Ice Cream—Increase |
sugar to i yi cups and add i yZ squares of bitter chocolate or yZ cup cocoa to the custard. Caramel Ice Cream—-Same as vanilla ice cream, using only yi of the sugar in the custard and the remainder caramelize, and add slowly to hot custard. From Reliable Recipes, c. 1910s-1920s, page 67. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Other recipes | Maple Nut—Same |
as Vanilla Ice Cream and use i tablespoon of maple flavoring in place of vanilla and add i cup of chopped nuts to mixture. i } i cups milk i cup heavy cream X cup rum i cup candied fruit, cherries, pineapples, pears, and apricots Cut fruit in small pieces, and soak 2 or 3 hours in brandy to cover, which prevents fruit from freezing. Make a custard of milk, sugar, salt and eggs. Strain, cool, add cream and rum, then freeze. Fill a brick mould with alternate layers of the cream and fruit; pack in salt and ice and let stand two hours. Fill freezer only yi full of mixture, as the mixture expands during freezing. Mix crushed ice and coarse salt in the proportion of 8 parts of salt to 1 of ice and fill freezer tub. A larger proportion of salt that is 3 parts of ice to one of salt freezes the mixture in less time, but produces a product of coarse texture. Turn crank slowly at first, then more rapidly as mixture freezes. When done remove dasher, place cork in dasher hole. Drain the tub and repack using 1 part of salt to 3 parts of ice. i quart thin cream X level teaspoon salt i tablespoon vanilla y Heat part of cream and add sugar, stirring until thoroughly dissolved. Add flavoring, salt, remainder of cream, and freeze. i quart water i can apricots 2y2 cups sugar Juice of 3 lemons Make a syrup of sugar and water by boiling a few minutes. Press apricots through sieve, add lemon juice, syrup, and freeze to a mush. Finish filling a four quart freezer y full of milk and cream and continue freezing. 4 cups water X cup lemon juice Make syrup by boiling water and sugar a few minutes. Add lemon juice, strain, cool and freeze. Juice of 3 lemons and 1 orange, y cup of shredded pineapple, 2 y cups of sugar and 1 quart water. Boil water sugar and several slices of lemon and orange peel ten minutes; cool, add juice of lemons and orange and the shredded pineapple; freeze. When almost frozen, add beaten white of 1 egg. 1 quart cream 1X cups sugar 1 y cups milk y cup Mocha coffee Yolks 4 eggs Scald milk with coffee and add one cup sugar. Mix egg yolks, slightly beaten, with one-fourth cup sugar, and salt. Combine mixtures and cook over hot water until thickened. Cool, add cream, strain and freeze. Coffee Ice Cream may be served with Maraschino cherries or in halves of cantaloupes. 1 pint crushed peaches 1 y cups sugar 1 pint cream 1 pint milk 1 teaspoon almond flavoring 1 tablespoon gelatin Juice of 1 lemon Place sugar and milk in double boiler; when hot stir in the gelatin which has been soaked in a little cold water. When cool, add lemon juice, almond and cream. Freeze to a mush, then add crushed peaches and continue freezing. 1 cup hot maple syrup 1 pint thick cream (or any sweet thick fruit syrup) 2 well beaten eggs Pour syrup slowly over the eggs. Cook until it thickens. Cool and combine with the whipped cream. Fill molds and pack in mixed salt and ice for 3 to 4 hours. 2 tablespoons corn syrup or yA cup water 1 teaspoon lemon juice Place all ingredients in a sauce pan and stir constantly until sugar is dissolved. As mixture boils wipe down the sides of the pan with a fork around which a cloth is wrapped, or cover pan with lid to prevent crystals from forming. Cook until mixture forms a very soft ball when dropped into cold water. Remove from fire, pour on a well oiled plate, cool, and stir with a wooden spoon until creamy. Then knead with the hands like kneading bread. It is now ready for use in creams or stuffing fruits. 2 cups brown sugar y teaspoon vanilla 1 tablespoon corn syrup y cup chopped nuts Combine all ingredients, except butter, vanilla and nuts. Boil until a soft ball is formed in cold water. Remove from fire, add butter, let cool, add vanilla; then beat until stiff. Add nuts and pour into an oiled pan. Cut in squares. y cup milk 2 squares chocolate or yA level teaspoon salt 6 level tablespoons cocoa 2 tablespoons corn syrup 1 cup chopped nuts Mix all ingredients except butter,^vanilla and nuts. Cook until it forms a soft ball in cold water. Remove from fire, add butter. Allow to cool; then add vanilla and beat until it holds its shape. Add nuts and pour into an oiled pan y inch thick; cut into squares. Two and one-half cups of sugar, y cup corn syrup, y cup water. Cook until it will spin a thread. Pour one-half of it into the whites of 2 eggs beaten stiff. Cook the other half until it will harden in water, then combine the two. Beat until creamy, pour into a buttered dish or drop from spoon. y cup butter y cup corn syrup 1 cup cream Place sugar, corn syrup, butter and cream in saucepan and stir constantly until the mixture boils. Let mixture boil until a firm ball forms in cold water. Remove from fire, add vanilla and pour into well oiled pan y inch thick. When cold cut into squares. From Reliable Recipes, c. 1910s-1920s, page 67. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Other recipes | Flour—Flour |
belongs in a bin or barrel raised a few inches from the floor. While wheat flour may be obtained in quantity, cornmeal or graham flour should only be purchased in small quantities and kept in tin or glass. Meat—-Tough meat may be made tender by pounding, slow cooking or placing it a few minutes in vinegar water. From Reliable Recipes, c. 1910s-1920s, page 72. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Poultry and game | Milk—Before |
heating milk rinse out the saucepan with a little hot water (never boil milk); it will prevent the milk sticking to the bottom of the pan. Roast Lamb—Add several quarters of apples, when roasting lamb. Gives a delicious flavor. Fowl—When roasting fowl, place breast side down in roaster, so the juices will penetrate the breast which is usually dry. Cake Pans—Do not grease pans, but cut white or wrapping paper to fit pan. When cake is done paper comes off very easily, and cake does not stick. From Reliable Recipes, c. 1910s-1920s, page 72. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Puddings and desserts | Meringue—Add |
sugar to unbeaten egg white then the baking powder. When made in this way the egg whites appear more like whipped cream. Teapots that are made of metal, if unused for some time, will often give a musty flavor to the tea when next used. This may be prevented by placing a lump of sugar in the teapot before putting it away. The water in which cabbage has been cooked should not be poured down the sink or if this must be done the sink should be rinsed with water containing powdered charcoal or a little chloride of lime. All kitchen supplies should be kept in glass jars, the different sizes each to themselves. Have covered crockery dishes for use in the ice box and see that they are scalded when washed. Use these jars whenever practical in the ice box, especially to keep fish, oysters, lettuce or parsley, and, in fact, any food with a strong odor or any food which may become impregnated with the odor of other foods. To Remove Odors from Ice Box, Cupboard or Pantry, etc.—Fill a dish with boiling water, place in icebox, and drop in a piece of charcoal. A lump of charcoal left in a closed bottle or jar will keep it from becoming musty. Boiling liquids, jellies or fruits may be turned into glass without breaking the vessel if you press the bowl of a spoon on the bottom while filling. From Reliable Recipes, c. 1910s-1920s, page 72. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Other recipes | To Clean Ivory—Ivory |
ornaments, brooches, card cases, bracelets, carvings, piano keys and the like may be cleaned by painting them over with spirits of turpentine and when possible exposing them for 2 or 3 days to sunshine. Or articles that can be taken out of doors may be bleached by simply moistening them with water and exposing them to direct sunshine. To Clean Marble—Mix 2 ounces of common soda, 1 ounce of pumice stone, and 1 ounce of fine common salt, and dilute with water to the consistency of cream. Pour the mixture over the marble and let stand until all stains are removed. Afterwards wash the marble with salt and water, rinse, and wipe dry. To Clean Mica in Stoves—-Wash with vinegar and water. From Reliable Recipes, c. 1910s-1920s, page 75. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Other recipes | To Clean Windows—Do |
not use soap suds on windows. The easiest way to clean windows is with a chamois or clean cloth and clear water. Wring out the chamois or cloth so it is wet but not dripping and wash the windows clean. Afterwards wring dry and go over them again. Finally polish with a dry cloth or chamois. Tumblers that have been used for milk should not be put into hot water until they have first been rinsed in cold water. The heat dries the milk and gives a cloudy appearance to the glass, which cannot be removed. Do not wash oilcloth or linoleum in hot soap suds. Wash them with tepid water and wipe with a cloth dampened in equal parts of cold milk and water. From Reliable Recipes, c. 1910s-1920s, page 75. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Other recipes | Muriatic Acid, Oxalic Acid |
or lemon and salt Rinse in boiling water, then in ammonia water and then in clear water From Reliable Recipes, c. 1910s-1920s, page 76. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Vegetables | Parsnips |
Spinach or any Greens T HERE is one ingredient in Calumet Baking Powder which deserves your attention. That is Dried White of Eggs. It is prepared by drying the white of fresh hens' eggs at low temperature, and then grinding to a fine powder. Fourteen pounds of whole eggs will produce about one pound of this dry powder. It dissolves easily in cold water and the viscous, egg-white nature of this solution holds the bubbles of gas as they are set free from the baking powder. This when used in strong baking powders increases the efficiency of the carbon dioxide gas evolved to an extent of 2.5% to 3.2%. It is extremely beneficial in producing light biscuits when the oven temperatures are not properly controlled or when the dough has to stand for some time before baking. The amount of dried white of egg used in baking powders is very small, being 15/100 of 1%. Even in this small proportion it has the effect above mentioned. It also makes possible a simple test whereby the freshness of baking powder may be determined by the salesman in testing the stock upon the retailers' shelves, by the grocer himself, or by the housewife in the home. Both the increase of lightness and the possibility of the test are due to the viscous nature of the white of eggs, whereby the bubbles of gas are imprisoned as soon as they are set free by chemical action. This test is as follows: First take an ordinary drinking glass holding one-half pint, or in other words, the quantity that is usually known in the household as "one cupful." All that is needed is this empty glass (which must be dry), an ordinary teaspoon and a little water of the ordinary room temperature (not ice water nor hot water). Place two level teaspoons of the powder in the dry glass to which add the same quantity (two teaspoons) of water quickly; stir rapidly for a moment (while counting five), just long enough to thoroughly moisten all the powder; remove the spoon and watch the mixture rise. Note the action of the powder. It rises slowly and evenly, requiring two minutes to show the full strength. If the powder is of full strength, and you have proceeded properly, the gas released will form bubbles sufficient to half fill the glass. Caution: Don't attempt to make the mixture rise by continued stirring, as whipping or beating the mixture breaks the gas bubbles that are formed and allows the gas to escape. Allow the powder to rise of its own strength. We make the following use of this test: Whenever goods appear to have been stored in damp places, or too near the stove, the salesman tests the baking powder as above described and if it is found to have deteriorated, it is at once exchanged for fresh goods without cost to the retailer. Without this simple test it would be necessary to send the goods to the factory for chemical analysis. As a result of such tests by the salesman deteriorated goods are entirely removed from the market so that the consumer will never receive a can of Calumet which does not do its work perfectly. Of course, the above test cannot be made unless the white of egg is present. From Reliable Recipes, c. 1910s-1920s, page 78. Read from the scan by computer, so a word may be off; the page itself shows the original. | |