World Famous Recipes

COCOA STICKS

6 tablespoonfuls of butter,
3/4 cup of sugar (scant),
1 egg,
1 tablespoonful of milk,
1 teaspoonful of vanilla or pinch of cinnamon,
5 teaspoonfuls of Baker’s Cocoa,
1/8 teaspoonful of baking powder,
1-1/4 to 1-1/2 cups of sifted pastry flour.

Cream the butter until soft; add the sugar gradually and beat well; add
the beaten egg, milk and vanilla; mix thoroughly. Sift cocoa, baking
powder, and a pinch of salt with about one-half cup of the flour; stir
this into the mixture first, then use the remainder of the flour, and
more if necessary, to make a firm dough that will not stick to the
fingers. Set on the ice to harden. Sprinkle the board with cocoa and a
very little sugar. Use small pieces of the dough at a time, toss it over
the board to prevent sticking, roll out thin, cut in strips about
one-half inch wide and three inches long. Place closely in pan and bake
in moderately hot oven three or four minutes. Great care should be taken
in the baking to prevent burning.

It is advisable to gather the scraps after each rolling, if soft, and
set away to harden, for fear of getting in too much cocoa, thus making
them bitter.

The colder and harder the dough is, the better it can be handled;
therefore it can be made the day before using.

Recipes

Homemade Canned Tomato Soup

14 quarts tomatoes, cut not peeled

21 whole cloves

7 small onions

14 bay leaves

14 sprays of parsley

1 teaspoon celery seed

Boil all until done and rub through sieve.

Mix alone:

½ lb butter melted

5 to 8 Tablespoons of salt depending on taste.  I used 6 I think.

4 teaspoons paprika

14 Tablespoons of flour

½ teaspoon red pepper

16 Tablespoons of sugar

Mix in 2 cups strained tomato juice.  Then add to the tomato juice and boil ½ hour.

Can while hot in sterilized jars and seal.

This recipe makes around 22 pints but can be cut back easily.

TO PRESERVE PEACHES. L. D.

Take equal portions of peaches and sugar; pare, stone, and quarter the

fruit. Put the sugar with the peaches; let stand over night. In the

morning, boil slowly in preserving kettle one hour and three-fourths;

skim well.

Famous Recipes

MAYONNAISE

2 Eggs—2d.

1 gill Oil—2d.

1/2 gill Vinegar

Salt—1/2d.

Total Cost—41/2 d.

Time—Three-quarters of an Hour.

Put the yolks of the eggs into a basin, sprinkle over the salt, begin to stir them with a wooden spoon, dropping in the oil very slowly. The sauce must be kept thick, and the oil added very slowly. When it is quite thick and smooth, pour in the vinegar slowly, and it is ready for use. This is considered the finest of all salad dressings. If made some time before it is required for table, it must be kept cool. It ought to stand in ice, and the vinegar should be added just before serving. It may be used for any kind of salad instead of the ordinary dressing.

Smarter Recipes

A FINE BEEFSTEAK PIE.

Jewish Recipes

Cut two pounds of beef steaks into large collops, fry them quickly
over a brisk fire, then place them in a dish in two or three layers,
strewing between each, salt, pepper, and mushroom powder; pour over a
pint of strong broth, and a couple of table-spoonsful of Harvey-sauce;
cover with a good beef suet paste, and bake for a couple of hours.

Jewish Recipes

The most delicate manner of preparing suet for pastry is to clarify
it, and use it as butter; this will be found a very superior method
for meat pastry.

Jewish Recipes

Famous Recipes