*Baked Bananas, Currant Jelly Sauce, January 31
Loosen a section of skin from each banana. Put bananas in granite-ware pan, bake until soft. remove from skins and roll in pounded dried macaroons. Surround with currant jelly sauce, for which beat one-half cup currant jelly and dissolve in two-thirds cup boiling water. Thicken with one teaspoon arrowroot diluted with two tablespoons cold water; then add one tablespoon butter and one teaspoon lemon juice.
*Baked Bean Soup, October 26
Put three cups cold baked beans, three pints water, two slices onion, and two stalks celery in saucepan; bring to boiling point and simmer thirty minutes. Rub through a sieve, add one and one-half cups stewed and strained tomatoes, season with salt and pepper to taste, and bind with two tablespoons butter and two tablespoons flour cooked together.
Baked Bluefish, The Boston Cooking-School Cook Book, p. 165
May 4, July 1
Clean a four-pound bluefish, stuff, sew, and bake as Baked Halibut with Stuffing, omitting to cut gashes on sides, as the fish is rich enough without addition of pork. Baste often with one-third cup butter melted in two-thirds cup boiling water. Serve with Shrimp Sauce.
*Baked Bluefish à la Muisset, August 5
Remove large bones from a three-pound fish. Place on sheet and sprinkle with one teaspoon salt mixed with one-half teaspoon curry powder. Work one tablespoon buter, add one teaspoon anchovy essence, and spread over fish. Bake twenty-five minutes, basting with one-third cup melted butter. Mix two ounces blanched and chopped almonds and one tablespoon capers. Add one-half cup chicken stock, bring to boiling point and pour over fish.
Baked Chicken, The Boston Cooking-School Cook Book, p. 250
Dress, clean, and cut up two chickens. Place in a dripping-pan, sprinkle with salt and pepper, dredge with flour, and dot over with one-fourth cup butter. Bake thirty minutes in a hot oven, basting every five minutes with one-fourth cup butter melted in one-fourth cup boiling water. Serve with gravy made by using fat in pan, one-fourth cup flour, one cup each Chicken Stock and cream, salt and pepper.
Baked Cod with Oyster Stuffing, The Boston Cooking-School Cook Book, p. 295
Clean a four-pound cod, sprinkle with salt and pepper, brush over with lemon juice, stuff, and sew. Gash, skewer, and bake as Baked Halibut with Stuffing. Serve with Oyster Sauce.
1 cup cracker crumbs 1 1/2 teaspoons lemon juice
1/4 cup melted butter 1/2 tablespoon finely chopped parsley
1/2 teaspoon salt
1/8 teaspoon pepper 1 cup oysters
Add seasonings and butter to cracker crumbs. Clean oysters, and remove tough muscles; add soft parts to mixture, with two tablespoons oyster liquor to moisten.
*Baked Eggs, April 11
To two cups hot riced potatoes, add two tablespoons butter, one-third cup rice[sic: should be “rich”] milk, and one-half teaspoon salt, Beat vigorously three minutes, add one and one-half canned pimientos, forced through a strainer, and continue the beating until the mixture is thoroughly blended. Pile evenly on a buttered baking dish, and make six cavities. In each cavity, slip a raw egg, and bake until eggs are set.
Baked Finnan Haddie, The Boston Cooking-School Cook Book, p. 179
Put fish in dripping-pan, surround with milk and water in equal proportions, place on back of range, where it will heat slowly. Let stand twenty-five minutes; pour off liquid, spread with butter, and bake twenty-five minutes.
*Baked Gingerbread with Apples, November 17
Cut five large apple in eighths and remove skin and seeds. Cook until about half done in a thin syrup made of one-half cup sugar and one-fourth cup boiling water. Drain apples from syrup, put in buttered baking dish an pour over a gingerbread mixture. Bake in a moderate oven. Serve with whipped cream, sweetened and flavored with vanilla.
*Baked Haddock, Oyster Stuffing, December 2
Remove skin, head, and tail from a four-pound haddock. Bone, keeping fillets in shape. Sprinkle with salt, and brush over with lemon juice. Lay one fillet in dripping-pan, cover with oysters, cleaned, and dipped in buttered cracker crumbs, seasoned with salt and pepper. Cover oysters with other fillet, brush with egg, cover with buttered crumbs, and bake fifty minutes. Serve with Hollandaise sauce.
Baked Haddock with Stuffing, The Boston Cooking-School Cook Book, p. 164
January 2, February 18, April 17
Clean a four-pound haddock, sprinkle with salt inside and out, stuff, and sew. Cut five diagonal gashes on each side of backbone and insert narrow strips of fat salt pork, having gashes on one side come between gashes on other side. Shape with skewers in form of letter S, and fasten skewers with small twine. Place on greased fish-sheet in a dripping-pan, sprinkle with salt and pepper, brush over with melted butter, dredge with flour, and place around fish small pieces of fat salt pork. Bake one hour in hot oven, basting as soon as fat is tried out, and continue basting every ten minutes. Serve with Drawn Butter, Egg, or Hollandaise Sauce.
Fish Stuffing I
1/2 cup cracker crumbs 1/4 teaspoon salt
1/2 cup stale bread crumbs 1/8 teaspoon pepper
1/4 cup melted butter Few drops onion juice
1/4 cup hot water
Mix ingredients in order given.
Fish Stuffing II
1 cup cracker crumbs Few drops onion juice
1/4 cup melted butter Parsley } one teaspoon each,
1/4 teaspoon salt Capers} finely chopped
1/8 teaspoon pepper Pickles}
Mix in the order given. This makes a dry, crumbly stuffing.
Baked Hominy, Southern Style, A New Book of Cookery, p. 41
3/4 cup fine hominy
1 teaspoon salt
1 cup boiling water
1/2 cup butter
1 tablespoon sugar
2 cups milk
Mix water and salt and add gradually, while stirring constantly, hominy. Bring to the boiling point and let boil two minutes. Then cook in double boiler until water is absorbed. Add one cup milk, stirring thoroughly, and cook one hour. Remove from range and add butter, sugar, egg slightly beaten, and remaining milk. Turn into a buttered dish and bake in a slow oven one hour.
[A slow oven is 300-325°F]
*Baked Indian Pudding, October 9
February 4, August 31, September 23
Add five tablespoons granulated Indian meal gradually to one quart scalded milk and cook in double boiler fifteen minutes, then add two tablespoons butter, one cup molasses, one teaspoon salt, three-fourths teaspoon cinnamon, one-half teaspoon ginger an two eggs, well beaten. Turn into a buttered pudding dish and pour on one cup cold milk. Bake in a moderate oven one hour.
*Baked Larded Liver, Claret Sauce, April 14
Skewer, tie and lard upper surface of calf’s liver. Place in pan and spread with following mixture: Cream three tablespoons butter and add one one-fourth teaspoon salt and one-half teaspoon each, ground clove and pepper. Pour around one-half cup boiling water and cook in moderate oven one hour, bastine every ten minutes. Remove to serving dish, skim off fat from liquor in pan, add one cup claret and strain sauce around liver.
*Baked Lobster in Shell, July 14
Remove meat from a two-pound lobster and cut in cubes.Heat in one and one-half cups white sauce and add one-half teaspoon salt and a few grains cayenne, and two teaspoons lemon juice. Refill body and tail shells, cover with buttered crumbs, and bake until crumbs are brown. To prevent lobster shell from curling over lobster while baking, insert small wooden skewers of sufficient length to keep shell in its original shape.
Baked Macaroni, The Boston Cooking-School Cook Book, p. 91
July 11, October 1
Put Macaroni with White Sauce in buttered baking dish, cover with buttered crumbs, and bake until crumbs are brown.
*Baked Mackerel, Lemon Slices, May 27
June 12, August 12
Split fish, clean, and remove head and tail. Put in buttered dripping-pan, sprinkle with salt and pepper, and dot over with butter (allowing one tablespoon to a medium-sized fish), and pour over two-thirds cup milk. Bake twenty-five minutes in hot oven. Serve with lemon slices.
*Baked Oysters in Shells, November 7
Clean (using two-thirds cup cold water), drain and pick over one pint oysters; then chop slightly. Brown four tablespoons butter, add four tablespoons flour; then pour on the two-thirds cup liquor. Bring to boiling point, add oysters and season with one teaspoon lemon juice, one-half teaspoon salt and a few grains cayenne. Fill halves of oyster shells, cover with buttered cracker crumbs, and bake twelve minutes.
Baked Potatoes, The Boston Cooking-School Cook Book, p. 310
January 28, February 13, April 28, April 29, May 1, May 12, May 16, June 10, July 22, August 5, August 15, August 20, , August 28, September 1, September 9
Select smooth, medium-sized potatoes. Wash, using a vegetable brush, and place in dripping-pan. Bake in hot oven forty minutes or until soft, remove from oven, and serve at once. If allowed to stand, unless the skin is ruptured for escape of steam, they become soggy. Properly baked potatoes are more easily digested than potatoes cooked in any other way, as some of the starch is changed to dextrin by the intense heat. They are better cooked in boiling water than baked in a slow oven.
*Baked Potatoes, Hotel Style, January 13
March 30, August 25, September 24
Wash and bake potatoes, remove from oven, make two two-inch gashes in flat side of each at right angles to one another, and as served pinch from underneath so as to force potato through opening. Drop one-half tablespoon butter in each and sprinkle generously with paprika.
*Baked Rockingham Halibut, January. 7
Arrange six slices fat salt pork in dripping pan. Cover with one sliced onion and add bit bay leaf. Wipe two pound halibut and place over pork and onion. Mask with three tablespoons butter mixed with three tablespoons flour. Cover with three-fourths cup buttered cracker crumbs and arrange five strips salt pork over crumbs. bake fifty minutes. Serve with sauce made of two and one-half tablespoons fat in pan, two tablespoons flour, and one cup milk. Season with salt and pepper.
Baked Shad, A New Book of Cookery, p. 97
Clean and split a three-pound shad. Place in an oiled dripping pan, sprinkle with salt and pepper, brush over with melted butter and bake in a hot oven thirty minutes. Remove to serving dish and pour around Roe Sauce.
*Baked Stuffed Egg Plant, October 11
Cut egg plant in quarters, lengthwise. Remove pulp close to skin, leaving shells. Force pulp through a meat chopper and drain; there should be two and two-thirds cups. Put in saucepan, add one and one-half cups ham stock, bring to the boiling point and let boil twenty minutes. Add three-fourths cup coarse, dried bread crumbs, one-fourth cup melted butter; one teaspoon lemon juice, one-half teaspoon salt, and one egg, slightly beaten. Fill shells with mixture, sprinkle with buttered crumbs, and bake.
Baked Sweet Potatoes, The Boston Cooking-School Cook Book, p. 317
Prepare and bake same as white potatoes.
*Baked Tomatoes, September 22
Select seven round, ripe medium-sized tomatoes. Wipe, prick each several times with a fork, arrange in pan and bake in moderate oven until soft. Remove skins, place on rounds of sautéd bread and pour over one cup white or cream sauce.
[A moderate oven is 350–375°F]
Baking Powder Biscuit I, The Boston Cooking-School Cook Book, p. 70
2 cups flour 1 tablespoon lard
4 teaspoons baking powder 3/4 cup milk and water
1 teaspoon salt in equal parts
1 tablespoon butter
Mix dry ingredients, and sift twice.
Work in butter and lard with tips of fingers; add gradually the liquid, mixing with knife to a soft dough. It is impossible to determine the exact amount of liquid, owing to differences in flour. Toss on a floured board, pat and roll lightly to one-half inch in thickness. Shape with a biscuit-cutter. Place on buttered pan, and bake in hot oven twelve to fifteen minutes. If baked in too slow an oven, the gas will escape before it has done its work. Many obtain better results by using bread flour.
[A hot oven is 400–450°F]
Baking Powder Biscuit II, The Boston Cooking-School Cook Book, p. 71
2 cups flour 2 tablespoons butter
4 teaspoons baking powder 3/4 cup milk
1/2 teaspoon salt
Mix and bake as Baking Powder Biscuit I.
*Baltimore Chicken, May 28
Cut chicken in pieces, season with salt, roll in flour, egg and crumbs, and fry in butter until tender. Fry, five minutes, three tablespoons butter and one tablespoon, each, finely chopped ham, carrot, and onion; add three tablespoons flour, one-half cup tomatoes, one cup chicken stock, two cloves, one-half teaspoon salt, one-eighth teaspoon pepper, and one-fourth teaspoon paprika Simmer ten minutes, rub through a sieve, add two tablespoons Madeira wine, and cook five minutes. Pour sauce around chicken.
*Baltimore Fritters, November 25
Chop one-half can corn and add nine parboiled oysters cut in small pieces, one-half cup bread flour, one-half teaspoon baking powder, one teaspoon salt, one-eighth teaspoon paprika, one-eighth teaspoon nutmeg and yolk one egg well beaten. Fold in the stiffly beaten white of one egg, and cook by spoonfuls in frying-pan in fresh hot lard.
*Banana Pie, February 11
Mix one-third cup sugar, two and two-thirds tablespoons flour, one-eighth teaspoon salt and yolks two eggs slightly beaten. Pour on one cup scalded milk, and cook in double boiler fifteen minutes. Cool and add one-fourth cup thin cream, three-fourths tablespoon lemon juice and one large banana peeled, scraped and cut in slices. Turn into pastry case. Beat whites two eggs stiff, add two tablespoons powdered sugar and one-fourth teaspoon lemon extract. Spread over pie, and brown.
*Barbecued Ham, March 28
Soak two thin slices ham in lukewarm water twenty-five minutes. Drain, wipe, cook in a hot iron frying pan until delicately browned and remove to hot platter. To fat in pan add two tablespoons vinegar, one teaspoon mustard, one-eighth teaspoon paprika, and one-half teaspoon sugar. When thoroughly heated pour over ham and serve at once.
Béchamel Sauce, The Boston Cooking-School Cook Book, p. 271
1 1/2 cups White Stock 6 peppercorns
1 slice onion 1/4 cup butter
1 slice carrot 1/4 cup flour
Bit of bay leaf 1 cup scalded milk
Sprig of parsley 1/2 teaspoon salt
1/8 teaspoon pepper
Cook stock twenty minutes with onion, carrot, bay leaf, parsley, and peppercorns, then strain; there should be one cupful. Melt the butter, add flour, and gradually hot stock and milk. Season with salt and pepper.
Beefsteak Pie, The Boston Cooking-School Cook Book, p. 212
February 6, February 20
Cut remnants of cold broiled steak or roast beef in one-inch cubes. Cover with boiling water, add one-half onion, and cook slowly one hour. Remove onion, thicken gravy with flour diluted with cold water, and season with salt and pepper. Add potatoes cut in one-fourth inch slices, which have been parboiled eight minutes in boiling salted water. Put in a buttered pudding-dish, cool, cover with baking-powder biscuit mixture or pie crust. Bake in a hot oven. If covered with pie crust, make several incisions in crust that gases may escape.
[A hot oven is 400-450°F]
Beefsteak with Oyster Blanket, The Boston Cooking-School Cook Book, p. 198
February 19, March 14, April 6, September 7
Wipe a sirloin steak, cut one and one-half inches thick, broil five minutes, and remove to platter. Spread with butter and sprinkle with salt and pepper. Clean one pint oysters, cover steak with same, sprinkle oysters with salt and pepper and dot over with butter. Place on grate in hot oven, and cook until oysters are plump.
Beef Stew with Dumplings, The Boston Cooking-School Cook Book, p. 205
April 18, May 19
Aitchbone, weighing 5 lbs. 1/2 small onion, cut in thin
4 cups potatoes, cut in 1/4 inch slices
slices 1/4 cup flour
Turnip} 2/3 cup each, cut in Salt
Carrot} half-inch cubes Pepper
Wipe meat, remove from bone, cut in one and one-half inch cubes, sprinkle with salt and pepper, and dredge with flour. Cut some of the fat in small pieces and try out in frying-pan. Add meat and stir constantly, that the surface may be quickly seared; when well browned, put in kettle, and rinse frying-pan with boiling water, that none of the goodness may be lost. Add to meat remaining fat, and bone sawed in pieces; cover with boiling water and boil five minutes, then cook at a lower temperature until meat is tender (time required being about three hours). Add carrot, turnip, and onion, with salt and pepper the last hour of cooking. Parboil potatoes five minutes, and add to stew fifteen minutes before taking from fire. Remove bones, large pieces of fat, and then skim. Thicken with one-fourth cup flour, diluted with enough cold water to pour easily. Pour in deep hot platter, and surround with dumplings. Remnants of roast beef are usually made into a beef stew; the meat having been once cooked, there is no necessity of browning it. If gravy is left, it should be added to the stew.
Beet Greens, The Boston Cooking-School Cook Book, p. 294
April 3, April 23, May 2, June 4
Wash thoroughly and scrape roots, cutting off ends. Drain, and cook one hour or until tender in a small quantity boiling salted water. Season with butter, salt, and pepper. Serve with vinegar
*Beets Piquante, January 17
Wash beets and cook in boiling salted water until soft. Drain, and reserve one-half cup water in which beets were cooked. Plunge into cold water, rub off skins and cut into cubes. Reheat in the following sauce: Melt two tablespoons butter, add two tablespoons flour and pour on the beet water. Add one-fourth cup each vinegar and cream, one teaspoon sugar, one-half teaspoon salt and a few grains pepper.
*Berkshire Pudding, September 5
Mix thoroughly one cup sugar and one cup flour, then add one cup molasses. Melt one-half cup butter in one-half cup lukewarm milk, and add one teaspoon soda. Combine mixtures, beat thoroughly, and ad four eggs well beaten. Turn into a buttered baking dish and bake in a moderate oven. Serve with foamy sauce.
[A moderate oven is 350-375°F]
Berkshire Soup, A New Book of Cookery, p. 65
January 9, May 18
1 onion, finely chopped 2 tablespoons sugar
1/4 cup butter 1 teaspoon salt
1/2 bay leaf 1/2 teaspoon pepper
12 peppercorns 2 cups water
2 tablespoons flour 1 can corn
1 can tomatoes 1/2 cup cream
2 egg yolks
Cook onion and butter five minutes, stirring constantly. Add bay leaf, peppercorns, and flour, and cook two minutes; then add tomatoes, sugar, salt, pepper, and boiling water and simmer twenty minutes. Add corn, cook ten minutes, and force through a purée strainer. Just before serving add egg yolks, slightly beaten and diluted with cream.
*Berwick Sponge Cake, August 25
Beat yolks six eggs until thick and lemon colored, add one cup sugar gradually, and continue beating, using Dover egg beater. Add one tablespoon lemon juice, grated rind one-half lemon, and whites six eggs beaten until stiff and dry. When whites are partially mixed with yolks, remove beater, and carefully cut and fold in one cup flour mixed and sifted with one-fourth teaspoon salt. Bake one hour in a slow oven.
*Bisque of Lobster, July 29
Remove meat from two-pound lobster. Add two cups cold water to body bones and end of claws, cut in pieces; bring to boiling point and cook twenty minutes. Drain, reserve liquor, and thicken with one-fourth cup butter and one-fourth cup flour cooked together. Scald four cups milk with tail meat of lobster, finely chopped; strain and add to liquor. Season with salt and cayenne; then add tender claw meat, cut in dice, and body meat.
*Bisque of Oysters, January 8
Clean, pick over, chop and parboil one quart oysters; drain and add to liquor enough water to make one quart liquid. Brown three tablespoons butter, add three and one-half tablespoons flour, and pour on gradually, while stirring constantly, oyster liquor. Let simmer one-half hour. Season with salt, paprika, and celery salt, and just before serving add one cup cream.
*Black Bean Soup, March 25
Soak one pint beans, drain and add two quarts water. Slice one onion, and cook five minutes with two tablespoons butter, adding to beans. Simmer four hours, adding more water as needed. Rub through sieve, reheat to the boiling-point; add one-half tablespoon salt, one-eighth teaspoon pepper, one-fourth teaspoon mustard, and a few grains cayenne. Bind with one and one-half tablespoons butter and one and one-half tablespoons flour. Cut two hard boiled eggs in slices, and one lemon in slices. Strain soup over them.
Blackberry Pie, The Boston Cooking-School Cook Book, p. 467
Pick over and wash one and one-half cups berries. Stew until soft with enough water to prevent burning. Add sugar to taste, and one-eighth teaspoon salt. Line plate with paste, put on a rim, fill with berries (which have been cooled); arrange six strips pastry across the top, cut same width as rim; put on an upper rim. Bake thirty minutes in moderate oven.
Blanketed Chicken, The Boston Cooking-School Cook Book, p. 249
Split and clean two broilers. Place in dripping-pan and sprinkle with salt, pepper, two tablespoons green pepper finely chopped, and one tablespoon chives finely cut. Cover with strips of bacon thinly cut, and bake in a hot oven until chicken is tender. Remove to serving dish and pour around the following sauce:
To three tablespoons fat, taken from dripping-pan, add four tablespoons flour and one and one-half cups thin cream, or half chicken stock and half cream may be used. Season with salt and pepper.
*Blueberry Molasses Puffs, July 9
Add one-half cup boiling water to one cup molasses. Mix and sift two and one-third cups flour, one teaspoon soda, one and one-half teaspoons ginger, and one-half teaspoon salt; combine mixtures, add three tablespoons melted butter, and beat vigorously; then add one cup blueberries, dredged with one and one-half tablespoons flour. Bake in buttered individual tins.
Blueberry Pie, The Boston Cooking-School Cook Book, p. 468
June 18, August 6
2 1/2 cups berries 1/2 cup sugar
Flour 1/8 teaspoon salt
Line a deep plate with Plain Paste, fill with berries slightly dredged with flour; sprinkle with sugar and salt, cover, and bake forty-five to fifty minutes in a moderate oven. For sweetening, some prefer to use one-third molasses, the remaining two-thirds to be sugar. Six green grapes (from which seeds have been removed) cut in small pieces much improve the flavor, particularly where huckleberries are used in place of blueberries.
Boiled Asparagus, The Boston Cooking-School Cook Book, p. 284
Cut off lower parts of stalks as far down as they will snap, untie bunches, wash, remove scales, and retie. Cook in boiling salted water fifteen minutes or until soft, leaving tips out of water first ten minutes. Drain, remove string, and spread with soft butter, allowing one and one-half tablespoons butter to each bunch asparagus. Asparagus is often broken or cut in inch pieces for boiling, cooking tips a shorter time than stalks.
Boiled Beets, The Boston Cooking-School Cook Book, p. 286
January 28, February 27, July 1
Wash, and cook whole in boiling water until soft; time required being from one to four hours. Old beets will never be tender, no matter how long they may be cooked. Drain, and put in cold water that skins may be easily removed. Serve cut in quarters or slices.
*Boiled Calves’ Tongues, January 15
Cover four fresh tongues with boiling water. Add five slices carrots, two stalks celery, one onion stuck with six cloves, fifteen peppercorns and one-half tablespoons salt, and cook until tender. Take from water, remove skin and roots and cut in halves lengthwise. Cook one-half can tomatoes with two cups brown stock until reduced one-half. Reheat tongues in sauce. Garnish with parsley, lemon slice and points of bread sautéd in butter.
Boiled Custard, The Boston Cooking-School Cook Book, p. 413
2 cups scalded milk 1/4 cup sugar
Yolks 3 eggs 1/8 teaspoon salt
1/2 teaspoon vanilla
Beat eggs slightly, add sugar and salt; stir constantly while adding gradually hot milk. Cook in double boiler, continue stirring until mixture thickens and a coating is formed on the spoon, strain immediately; chill and flavor. If cooked too long the custard will curdle; should this happen, by using a Dover egg-beater it may be restored to a smooth consistency, but custard will not be as thick. Eggs should be beaten slightly for custard, that it may be of smooth, thick consistency. To prevent scum from forming, cover with a perforated tin. When eggs are scarce, use yolks two eggs and one-half tablespoon corn-starch.
Boiled Fowl, The Boston Cooking-School Cook Book, p. 245
January 29, February 28
Dress, clean, and truss a four-pound fowl, tie in cheese-cloth, place on trivet in a kettle, half surround with boiling water, cover, and cook slowly until tender, turning occasionally. Add salt the last hour of cooking. Serve with Egg, Oyster, or Celery Sauce. It is not desirable to stuff a boiled fowl.
Boiled Haddock, The Boston Cooking-School Cook Book, p. 162
January 16, April 24, August 7
Clean and boil as directed in Ways of Cooking Fish. Remove to a hot platter, garnish with slices of “hard-boiled” eggs and parsley, and serve with Egg Sauce. A thick piece of halibut may be boiled and served in the same way.
Boiled Ham, The Boston Cooking-School Cook Book, p. 237
February 24, May 26, June 25, July 4, July 11, July 19
Soak several hours or over night in cold water to cover. Wash thoroughly, trim off hard skin near end of bone, put in a kettle, cover with cold water, heat to boiling-point, and cook slowly until tender. See Time Table for Cooking, page 28 [see below]. Remove kettle from range and set aside, that ham may partially cool; then take from water, remove outside skin, sprinkle with sugar and fine cracker crumbs, and stick with cloves one-half inch apart. Bake one hour in a slow oven. Serve cold, thinly sliced.
Ham, weight 12 to 14 lbs. 4 to 5 hours
Boiled Leg of Mutton, The Boston Cooking-School Cook Book, p. 217
February 17, May 5, June 30
Wipe meat, place in a kettle, and cover with boiling water. Bring quickly to boiling-point, boil five minutes, and skim. Set on back of range and simmer until meat is tender. When half done, add one tablespoon salt. Serve with Caper Sauce, or add to two cups White Sauce (made of one-half milk and one-half Mutton Stock), two “hard-boiled” eggs cut in slices.
Boiled Macaroni, The Boston Cooking-School Cook Book, p. 90
3/4 cup macaroni broken in 2 quarts boiling water
inch pieces 1 tablespoon salt
1/2 cup cream
Cook macaroni in boiling salted water twenty minutes or until soft, drain in strainer, pour over it cold water to prevent pieces from adhering; add cream, reheat, and season with salt.
Boiled Onions, The Boston Cooking-School Cook Book, p. 295
Put onions in cold water and remove skins while under water. Drain, put in a saucepan, and cover with boiling salted water; boil five minutes, drain, and again cover with boiling salted water. Cook one hour or until soft, but not broken. Drain, add a small quantity of milk, cook five minutes, and season with butter, salt, and pepper.
Boiled Potatoes, The Boston Cooking-School Cook Book, p. 310
January 17, January 24, March 7, April 7, May 9, September 4
Select potatoes of uniform size. Wash, pare, and drop at once in cold water to prevent discoloration; soak one-half hour in the fall, and one to two hours in winter and spring. Cook in boiling salted water until soft, which is easily determined by piercing with a skewer. For seven potatoes allow one tablespoon salt, and boiling water to cover. Drain from water, and keep uncovered in warm place until serving time. Avoid sending to table in a covered vegetable dish. In boiling large potatoes, it often happens that outside is soft, while centre is underdone. To finish cooking without potatoes breaking apart, add one pint cold water, which drives heat to centre, thus accomplishing the cooking.
Boiled Rice, The Boston Cooking-School Cook Book, p. 88
1 cup rice 2 quarts boiling water
1 tablespoon salt
Pick over rice; add slowly to boiling, salted water, so as not to check boiling of water. Boil thirty minutes, or until soft, which may be determined by testing kernels. Old rice absorbs much more water than new rice, and takes longer for cooking. Drain in coarse strainer, and pour over one quart hot water; return to kettle in which it was cooked; cover, place on back of range, and let stand to dry off, when kernels are distinct. When stirring rice, always use a fork to avoid breaking kernels.
Boiled Salmon, The Boston Cooking-School Cook Book, p. 162
June 26, July 17
Clean and boil as directed in Ways of Cooking Fish. Place on a hot platter, remove skin, and garnish with slices of lemon and parsley. Serve with Egg Sauce I or II, or Hollandaise Sauce.
Salmon, weight 2 to 3 lbs. 30 to 35 minutes
Boiled Spinach, The Boston Cooking-School Cook Book, p. 299
Remove roots, carefully pick over (discarding wilted leaves), and wash in several waters to be sure that it is free from all sand. When young and tender put in a stewpan, allow to heat gradually, and boil twenty-five minutes, or until tender, in its own juices. Old spinach is better cooked in boiling salted water, allowing two quarts water to one peck spinach. Drain thoroughly, chop finely, reheat, and season with butter, salt and pepper. Mound on a serving dish and garnish with slices of “hard-boiled“ eggs and toast points. The green color of spinach is better retained by cooking in an uncovered vessel.
Boiled Tongue, The Boston Cooking-School Cook Book, p. 207
A boiled corned tongue is cooked the same as Boiled Corned Beef. If very salt, it should be soaked in cold water several hours, or over night, before cooking. Take from water when slightly cooled and remove skin.
*Bombe Mousselaine, June 17
Line a mould with strawberry ice and fill with the following mixture: Beat one cup heavy cream until stiff and add three-fourths cup powdered sugar, one cup strawberry purée, one tablespoon Kirsch and one teaspoon vanilla. Cover with strawberry ice to overflow mold, adjust cover, pack in salt and ice, using equal parts, and let stand two hours. To obtain strawberry purée force fresh strawberries through a purée strainer.
Boston Baked Beans, The Boston Cooking-School Cook Book, p. 238
January 30, September 26
Pick over one quart pea beans, cover with cold water, and soak over night. In morning, drain, cover with fresh water, heat slowly (keeping water below boiling-point), and cook until skins will burst,—which is best determined by taking a few beans on the tip of a spoon and blowing on them, when skins will burst if sufficiently cooked. Beans thus tested must, of course, be thrown away. Drain beans, throwing bean-water out of doors, not in sink. Scald rind of three-fourths pound fat salt pork, scrape, remove one-fourth inch slice and put in bottom of bean-pot. Cut through rind of remaining pork every one-half inch, making cuts one inch deep. Put beans in pot and bury pork in beans, leaving rind exposed. Mix one tablespoon salt, one tablespoon molasses, and three tablespoons sugar; add one cup boiling water, and pour over beans; then add enough more boiling water to cover beans. Cover bean-pot, put in oven, and bake slowly six or eight hours, uncovering the last hour of cooking, that rind may become brown and crisp. Add water as needed. Many feel sure that by adding with seasonings one-half tablespoon mustard, the beans are more easily digested. If pork mixed with lean is preferred, use less salt.
The fine reputation which Boston Baked Beans have gained has been attributed to the earthen bean-pot with small top and bulging sides in which they are supposed to be cooked. Equally good beans have often been eaten where a five-pound lard pail was substituted for the broken bean pot.
Yellow-eyed beans are very good when baked.
*Boston Brown Bread, February 7
January 30, February 13, August 15, September 29, September 30
Mix and sift one cup rye-meal, one cup granulated corn-meal, one cup graham flour, three-fourths tablespoon soda, and one teaspoon salt, and add three-fourths cup molasses and two cups sour milk or one and three-fourths cup sweet milk, or water. Stir until well mixed, turn into a well-buttered mould, and steam three and one-half hours. The cover should be buttered before being placed on the mould, and then tied down with string; otherwise the bread in rising might force off cover. Mould should never be filled more than two-thirds full.
Bouchées of Lambs’ Sweetbreads, What to Have For Dinner, p. 142
Cover twelve lambs’ sweetbreads with salted water and let stand one hour; then let simmer in same water ten minutes. Drain and plunge into cold water; when cold, trim. add one and one-fourth cups white stock and let simmer forty-five minutes. Remove sweetbreads and cut in smaller cubes. Melt one and one-half teaspoons butter, add one and one-half tablespoons flour, and pour on, gradually, stock drained from sweetbreads. Bring to boiling point, add sweetbreads, and yolk of one egg, slightly beaten. Season with salt, pepper and lemon juice. Fill bouchée cases with mixture.
Brabant Potatoes, The Boston Cooking-School Cook Book, p. 313
Prepare same as for Boiled Potatoes, using small potatoes, and trim egg-shaped; parboil ten minutes, drain, and place in baking-pan and bake until soft, basting three times with melted butter.
Braised Leg of Mutton, The Boston Cooking-School Cook Book, p. 218
Order a leg of mutton boned. Wipe, stuff, sew, and place in deep pan. Cook five minutes in one-fourth cup butter, a slice each of onion, carrot, and turnip cut in dice, one-half bay leaf, and a sprig each of thyme and parsley. Add three cups hot water, one and one-half teaspoons salt, and twelve peppercorns; pour over mutton. Cover closely, and cook slowly three hours, uncovering for the last half-hour. Remove from pan to hot platter. Brown three tablespoons butter, add four tablespoons flour, and stir until well browned; then pour on slowly the strained liquor; there should be one and three-fourths cups.
1 cup cracker crumbs 1/8 teaspoon pepper
1/4 cup melted butter 1/2 tablespoon Poultry
1/4 teaspoon salt Seasoning
1/4 cup boiling water
Braised Liver, The Boston Cooking-School Cook Book, p. 208
Skewer, tie in shape, and lard upper side of calf’s liver. Place in deep pan, with trimmings from lardoons; surround with one-fourth cup each, carrot, onion, and celery, cut in dice; one-fourth teaspoon peppercorns, two cloves, bit of bay leaf, and two cups Brown Stock or water. Cover closely and bake slowly two hours, uncovering the last twenty minutes. Remove from pan, strain liquor, and use liquor for the making of a brown sauce with one and one-half tablespoons butter and two tablespoons flour. Pour sauce around liver for serving.
Brandy Mousselaine Sauce, A New Book of Cookery, p. 264
Yolks 4 eggs 1 cup heavy cream
1 cup powdered sugar 1 teaspoon vanilla
2 tablespoon brandy Few grains salt
Beat yolks of eggs until light and add gradually, while stirring constantly, sugar and brandy. Cook over range five minutes, stirring constantly. Set pan containing mixture in large pan of ice water and beat until cold; then add cream, beaten until stiff, vanilla and salt.
Brandy Sauce, The Boston Cooking-School Cook Book, p. 409
January 19, March 30
1/4 cup butter Yolks 2 eggs
1 cup powdered sugar Whites 2 eggs
2 tablespoon brandy 1/2 cup milk or cream
Cream the butter, add sugar gradually, then brandy very slowly, well beaten yolks, and milk or cream. Cook over hot water until it thickens as a custard, pour on to beaten whites.
*Bread and Butter Pudding, Hard Sauce, May 23
February 9, June 15
Remove end crusts from one small baker’s stale loaf, cut in one-half-inch slices, spread each slice generously with butter; arrange in buttered pudding dish, buttered side down. Beat three eggs slightly, add one-half cup sugar, one-fourth teaspoon salt, and one quart milk; strain, and pour over bread; let stand thirty minutes. Bake one hour in slow oven, covering the first half-hour of baking. Serve with hard sauce.
Breaded Mutton Chops, The Boston Cooking-School Cook Book, p. 216
January 13, March 31
Wipe and trim chops, sprinkle with salt and pepper, dip in crumbs, egg, and crumbs, fry in deep fat from five to eight minutes, and drain. Serve with Tomato Sauce, or stack around a mound of mashed potatoes, fried potato balls, or green peas. Never fry but four at a time, and allow fat to reheat between fryings. After testing fat for temperature, put in chops and place kettle on back of range, that surface of chops may not be too brown while the inside is still underdone.
Bread Sticks, What to Have For Dinner, p. 141
January 15, January 20, February 1, February 22, May 3, June 19, July 10, August 30, September 10, October 2
4 tablespoons butter 1 cup scalded milk
2 tablespoons sugar 1 yeast cake dissolved in
3/4 teaspoon salt 1/4 cup
3 cups flour
Add butter, sugar, and salt to scalded milk and when lukewarm, add yeast cake dissolved in lukewarm water and flour. Mix and knead thoroughly, cover, and let rise until mixture has doubled its bulk; cut down and shape into small balls; then cover and let rise until balls are light. Shape balls into sticks ten inches long, by rolling on board where there is no flour, using the hands. Keep of uniform size and round at ends, which may be accomplished by not allowing hand to extend over ends of sticks. Place two inches apart on buttered tin sheet, cover, and again let rise. Bake twenty to twenty-five minutes in a moderate oven, if preferred crisp and dry; ten to twelve minutes in a hot over, if liked soft inside.
*Breslin Baked Bluefish, August 22
Split bluefish, place on a well-buttered sheet, and cook twenty minutes in a hot oven. Cream one-fourth cup butter, add yolks two eggs, and when well mixed add two tablespoons, each, onion, capers, pickles, and parsley, finely chopped; two tablespoons lemon juice, one tablespoon vinegar, one-half teaspoon salt, and one-third teaspoon paprika. Sprinkle fish with salt, spread with mixture, and continue the baking until fish is done.
Broiled Beefsteak, The Boston Cooking-School Cook Book, p. 195
January 5, March 2, March 21, April 4, May 30, July 8, July 21, August 29
The best cuts of beef for broiling are porterhouse, sirloin, cross-cut of rump steaks, and second and third cuts from top of round. Porterhouse and sirloin cuts are the most expensive, on account of the great loss in bone and fat, although price per pound is about the same as for cross-cut of rump. Round steak is very juicy, but, having coarser fibre, is not as tender. Steaks should be cut at least an inch thick, and from that to two and one-half inches. The flank end of sirloin steak should be removed before cooking. It may be put in soup kettle, or lean part may be chopped and utilized for meat cakes, fat tried out and clarified for shortening.
To Broil Steak. Wipe with a cloth wrung out of cold water, and trim off superfluous fat. With some of the fat grease a wire broiler, place meat in broiler, (having fat edge next to handle), and broil over a clear fire, turning every ten seconds for the first minute, that surface may be well seared, thus preventing escape of juices. After the first minute, turn occasionally until well cooked on both sides. Steak cut one inch thick will take five minutes, if liked rare; six minutes, if well done. Remove to hot platter, spread with butter, and sprinkle with salt and pepper.
Broiled Chicken, The Boston Cooking-School Cook Book, p. 245
Dress for broiling, following directions on page 244. Sprinkle with salt and pepper, and place in a well-greased broiler. Broil twenty minutes over a clear fire, watching carefully and turning broiler so that all parts may be equally browned. The flesh side must be exposed to the fire the greater part of time, as the skin side will brown quickly. Remove to a hot platter, spread with soft butter, and sprinkle with salt and pepper. Chickens are so apt to burn while broiling that many prefer to partially cook in oven. Place chicken in dripping-pan, skin side down, sprinkle with salt and pepper, dot over with butter, and bake fifteen minutes in hot oven; then broil to finish cooking. Guinea chickens are becoming popular cooked in this way.
To Dress Birds for Broiling. Singe, wipe, and with a sharp-pointed knife, beginning at back of neck, make a cut through backbone the entire length of bird. Lay open the bird and remove contents from inside. Cut out rib bones on either side of backbone, remove from breastbone, then cut through tendons at joints.
*Broiled Kidneys, September 14
Order veal kidneys with the suet left on. Trim, split, arrange in a buttered broiler and broil ten minutes. Remove to pieces of toast and pour over melted butter, seasoned with salt, cayenne, and lemon juice. Garnish with parsley.
Broiled Lamb or Mutton Chops, The Boston Cooking-School Cook Book, p. 215
Wipe chops, remove superfluous fat, and place in a broiler greased with some of mutton fat. In loin chops, flank may be rolled and fastened with a small wooden skewer. Follow directions for Broiling Beefsteak on page 196.
*Broiled Live Lobster, July 28
August 3, August 9
Cross large claws of a live lobster and hold firmly with left hand. With sharp-pointed knife, held in right hand, begin at the mouth and make a deep incision, and, with a sharp cut, draw the knife quickly through body and entire length of tail. Open lobster, remove intestinal vein, liver, and stomach, and crack claw shells with a mallet. Place in dripping pan and bake in a hot over fifteen minutes. Serve with melted butter.
Broiled Oysters, The Boston Cooking-School Cook Book, p. 183
1 pint selected oysters 1/4 cup melted butter
2/3 cup seasoned cracker crumbs
Clean oysters and dry between towels. Lift with plated fork by the tough muscle and dip in butter, then in cracker crumbs which have been seasoned with salt and pepper. Place in a buttered wire broiler and broil over a clear fire until juices flow, turning while broiling. Serve with or without Maître d’Hôtel Butter.
Broiled Scrod, The Boston Cooking-School Cookbook, p. 163
A young cod, split down the back, and backbone removed, except a small portion near the tail, is called a scrod. Scrod are always broiled, spread with butter, and sprinkled with salt and pepper. Haddock is also so dressed.
Broiled Swordfish, The Boston Cooking-School Cookbook, p. 163
May 1, June 1, June 16, July 10
Clean and broil fish, spread with butter, sprinkle with salt and pepper, and serve with Cucumber Sauce I, or Horseradish Sauce I.
*Broiled Tomatoes, August 15
Wipe, cut tomatoes in halves crosswise, cut off a thin slice from rounding part of each half. Sprinkle with salt and pepper, dip in crumbs, egg, and crumbs again, place in a well-buttered broiler, and broil six to eight minutes.
Broiled Trout, What to Have For Dinner, p. 142
Clean trout and wipe as dry as possible. Dip in melted butter, place in broiler and broil over a clear fire from eight to twelve minutes, according to size, spread with Maître d’Hôtel Butter, and garnish with watercress
Brown Bread Sandwiches, A New Book of Cookery, p. 552
January 17, January 18, February 1, February 22, May 2, May 19, July 24, August 6, August 9
Brown Bread to be used for sandwiches is best steamed in one-pound baking-powder boxes. Spread and cut bread as for other sandwiches. Put between layers finely chopped peanuts with salt; or grated cheese mixed with chopped English walnut meat seasoned with salt.
*Browned Cheese Crackers, March 26
Split common crackers, spread sparingly with butter, sprinkle with grated cheese and sparingly with salt and cayenne. Put in dripping pan and bake until delicately browned.
Browned Crackers, What to Have for Dinner, p. 51
Split common crackers, arrange in dripping pan and let stand in a slow oven until crisp and delicately browned.
[Note: A slow oven is about 300-325°F]
*Browned Sweet Potatoes, September 23
Cut boiled sweet potatoes in one-fourth inch slices, arrange in baking pan, spread with softened butter, sprinkle with salt and paprika, and bake in a hot oven until well browned.
[Note: A hot oven is about 400-450°F]
Brown Gravy, What to Have for Dinner, p. 4
January 18, February 1, February 8, February 10, April 2, April 12, April 19, April 27, May 2, May 10, May 13, June 7, July 26, August 1, September 13, September 27
Remove fat from pan, leaving three tablespoons. Add three tablespoons flour and stir until well browned. Pour on gradually, while stirring constantly one and one-half cups boiling water. Bring to boiling point, season with salt and pepper, then strain.
Brown Sauce I, The Boston Cooking-School Cookbook, p. 267
1 tablespoons butter 1 cup Brown Stock
1/2 slice onion 1/4 teaspoon salt
3 tablespoons flour 1/8 teaspoon pepper
Cook onion in butter until slightly browned; remove onion and stir butter constantly until well browned; add flour mixed with seasonings, and brown the butter and flour; then add stock gradually, bring to the boiling-point, and let boil two minutes.
Brown Soup Stock, The Boston Cooking-School Cook Book, p. 113
6 lbs. shin of beef 1 sprig marjoram
3 quarts cold water 2 sprigs parsley
1/2 teaspoon peppercorns Carrot}
6 cloves Turnip} 1/2 cup each,
1/2 bay leaf Onion} cut in dice
3 sprigs thyme Celery}
1 tablespoon salt
Wipe beef, and cut the lean meat in inch cubes. Brown one-third of meat in hot frying-pan in marrow from a marrow-bone. Put remaining two-thirds with bone and fat in soup kettle, add water, and let stand for thirty minutes. Place on back of range, add browned meat, and heat gradually to boiling-point. As scum rises it should be removed. Cover, and cook slowly six hours, keeping below boiling-point during cooking. Add vegetables and seasonings, cook one and one-half hours, strain, and cool as quickly as possible.
*Brussels Sprouts with Chestnuts, March 8
Drain and sauté one quart boiled sprouts in three tablespoons butter. Cook one-fourth cup butter with two teaspoons sugar until browned. Add one cup boiled French chestnuts and cook until chestnuts are browned; then add sautéd sprouts, one-third cup brown stock, one-half teaspoon beef extract, one-half teaspoon salt, a few grains cayenne and two tablespoons brandy.