tried_and_true_cook_book_1913.pdf

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TRIED
AND
TRUE
COOK
BOOK
Published
in
connection
with
the
Fair
in
Aid
of
the
Building
tional
Fund
of
the
Free
Congrega-
Church,
Andover,
Massachusetts,
1903
SBCOND
BDITION,
1913
Copyright
by
George
A.
Christie
THE
ANDOVER
PRESS
ANDOVER,
MASS.
£.54
A
TABLE
OF
WEIGHTS
AND
MEASURES
FOR
HOUSEKEEPERS
Ten
eggs
One
quart
of
flour
of
Two
Two
Two
One
cupfuls
butter
of
liquid
One
generous
cupfuls
pint
of
granulated
sugar
heaping
cupfuls
of
powdered
sugar
pint
of
finely
chopped
meat,
packed
solidly
.
.
.
One
One
One
One
One
One
One
pound
pound
pound
pound
pound
pound
pound
The
cup
used
is
the
common
Two
and
Four
one-half
teaspoonfuls
....
%
.
kitchen
cup,
holding
half
a
pint.
make
one
"
tablespoonful
tablespoonfuls
one
wineglassful
one
gill
Two
Two
Two
Four
wineglassfuls
gills
"
"
.
one
teacupful
one
pint
teacupfuls
"
"
"
tablespoonfuls
salt
.
...
.
one ounce
one
ounce
One
and
one-half
tablespoonfuls
granulated
sugar
flour
Two
One
One
One
One
tablespoonfuls
pint
pint
loaf
.....
.
"
one
ounce
twelve
ounces
sixteen
ounces
sugar
weighs
ten
ounces
"
brown
sugar
wheat
corn
flour
^
Oney
pint
granulated
sugar
pint
.
"
,
.
.
.
"
"
"
nine
ounces
eleven
ounces
pint
meal
.
.
.".*'.
't*'
f
.
.
A
piece
of
butter
the
size
of
an
egg
.
.
about
iH
ounces
©C!.A35850^
Time
required
for
cooking
the
following
meats
and
vegetables
"
Remember
salt
can
be
added
but
never
taken
away."
—
Booth
Beef,
sirloin,
rare,
per
pound,
eight
to
ten
minutes.
Beef,
sirloin,
well
done,
per
pound,
twelve
to
fifteen
minutes.
Chickens,
three
or
four
lbs.
weight,
one
and
one-half
hours.
Duck,
tame,
from
forty
to
sixty
minutes.
Lamb,
well
done,
per
pound,
fifteen
minutes.
Pork,
well
done,
per
pound,
thirty
minutes.
Turkey,
ten
pounds,
three
hours.
Veal,
well
done,
per
pound,
twenty
minutes.
Potatoes,
boiled,
thirty
minutes.
Potatoes,
baked,
forty-five
minutes.
Sweet
potatoes,
baked,
one
hour.
Squash,
boiled,
twenty-five
minutes.
Squash,
baked,
forty-five
minutes.
Green
peas,
String
beans,
boiled,
twenty
to
forty
minutes.
Shelled
beans,
one
hour.
one
to
two
hours.
to
thirty
minutes.
Green
corn,
from
twenty
Asparagus,
fifteen
to
thirty
minutes.
Spinach,
one
to
two
hours.
Tomatoes,
one
hour.
Cabbage,
forty-five
minutes
to
two
hours.
Cauliflower,
one
to
two
hours.
Dandelions,
two
to
three
hours.
Beet
greens,
one
hour.
Onions,
one
to
two
hours.
Beets,
one
to
five
hours.
Turnips,
forty-five
minutes
to
one
hour.
Parsnips,
from
one-half
to
one
hour.
CONTENTS
SOUPS
Who
pepper'd
the
highest,
was
surest
to
please."
Goldsmith.
—
DIRECTIONS
FOR
MAKING
STOCK FOR
SOUP
of
beef,
and
shoulder
or
neck
of
mutton.
a
kettle
and
cover
with
cold
water,
and
let
boil
slowly
for
Allow
one
quart
of
water
to
hours;
strain
and
put
away
for
use.
N.
H.
F.
a
pound
of
meat.
Use
.hank
or
edge
bone
in
Put
TOMATO
SOUP
Boil
a
marrow
bone
in
a
quart
of
water
one
half
hour,
remove
the
bone
and
add
one
quart
of
tomato,
two
heaping
tablesponfuls
of
flour,
one
of
butter,
one
teaspoonful
of
salt,
one
of
sugar,
a
little
bay
leaf
and
cut-up
onion.
Boil
fifteen
minutes
and
strain.
Mrs.
J.
Newton
Cole
TOMATO
SOUP
quart
water,
one
pint
cooked
tomatoes
boiled
together
and
one
tablespoonful
butter,
one
tablespronful
flour
rubbed
together
smoothly,
one
teaspoonful
salt,
one
tablespoonful
sugar
and
Boil
together
fifteen
minutes
or
more.
Serve
a
shake
of
pepper.
this
with
crackers
split
in
halves
and
buttered
and
browned
in
a
hot
oven.
strained,
One
TOMATO
SOUP
to
two
quarts
beef
Put
three
pints
tomatoes
stewed
and
strained
and
sweetened,
stock,
add
^n
onion,
salt
and
pepper.
POTOTO
SOUP.
I
One
pint of milk,
three
potatoes
(average
size)
one
teaspoonful
chopped
onion,
one
teaspoonful
salt
and
a
little
pepper,
one-half
teaspoonful
flour,
one
teaspoonful
butter,
celery
salt
if
liked.
Wash
and
pare
potatoes,
cook
them
in
boiling
water
until
very
soft,
cook
the
onion
in
the
milk
in
a
double
boiler.
When
the
potatoes
are
done,
drain
and
mash
them,
add
the
hot
milk
and
seasoning,
put
it
through
the
strainer
and
return
to
double
boiler.
Melt
the
butter,
when
bubbling
add
the
flour,
stir
well,
pour
on
some
of
the
hot
milk,
stir
into
the
boiling
soup,
boil
five
minutes
and
serve
hot.

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