*German Potato Salad, February 2
Cut six medium-sized cold-boiled potatoes in thin slices. Put in baking dish and sprinkle with salt, pepper, one-third cup finely chopped celery and one and one-half tablespoons finely chopped parsley. Mix four tablespoons vinegar with four tablespoons olive oil and add one one-third inch slice lemon. Bring to boiling point, pour over potatoes, cover, and let stand in oven until thoroughly heated.
German Toast, The Boston Cooking-School Cook Book, p. 69
3 eggs 2 tablespoons sugar
1/2 teaspoon salt 1 cup milk
6 slices stale bread
Beat eggs slightly, add salt, sugar, and milk; strain into a shallow dish. Soak bread in mixture until soft. Cook on a hot, well-greased griddle; brown on one side, turn and brown other side. Serve for breakfast or luncheon, or with a sauce for dessert.
Unripe Cucumber Pickles (Gherkins), The Boston Cooking-School Cook Book, p. 584
June 25, July 14, September 16
Wipe four quarts small unripe cucumbers. Put in a stone jar and add one cup salt dissolved in two quarts boiling water and let stand three days. Drain cucumbers from brine, bring brine to boiling-point, pour over cucumbers, and again let stand three days; repeat. Drain, wipe cucumbers, and pour over one gallon boiling water in which one tablespoon alum has been dissolved. Let stand six hours, then drain from alum water. Cook cucumbers ten minutes, a few at a time, in one-fourth the following mixture heated to the boiling-point and boiled ten minutes: —
1 gallon vinegar 2 sticks cinnamon
4 red peppers 2 tablespoons allspice berries
2 tablespoons cloves
Strain remaining liquor over pickles which have been put in a stone jar.
*Ginger Ale Salad, April 5
Soak two tablespoons granulated gelatine in two tablespoons cold water and dissolve in one-third cup boiling water. Add one cup ginger ale, one-fourth cup lemon juice and two tablespoons sugar. When mixture begins to set fold in one-third cup malaga grapes, skinned, one-third cup celery, cut crosswise, one-third cup apple, two tablespoons Canton ginger, cut in pieces, and four tablespoons shredded pineapple. Turn into mould and chill. Accompany with cream mayonnaise.
Ginger Custard, A New Book of Cookery, p. 268
Canton ginger 1/2 cup sugar
4 eggs 1/4 teaspoon salt
2 cups milk 2 tablespoons rum
Cut Canton ginger in thin strips and use for garnishing sides of buttered individual moulds. Beat eggs slightly, add sugar, milk and seasonings and strain into moulds. Set in pan of hot water and bake until firm. Chill thoroughly and remove from moulds to serving dish.
*Ginger Pudding, Foamy Sauce, March 5
Cream one-half cup butter and add two tablespoons sugar and two eggs; then add one cup milk alternately with two and one-half cups flour, mixed and sifted with three teaspoons baking powder and one-fourth teaspoon salt. add one-fourth cup Canton ginger, cut in pieces, and one tablespoon ginger syrup and turn into a buttered mould. Steam one and three-quarters hours. Serve with half pint heavy cream, beaten until stiff, sweetened with powdered sugar and flavored with ginger syrup.
Ginger Snaps, The Boston Cooking-School Cook Book, p. 485
1 cup molasses 1/2 teaspoon soda
1/2 cup shortening 1 tablespoon ginger
3 1/4 cups flour 1 1/2 teaspoons salt
Heat molasses to boiling-point and pour over shortening. Add dry ingredients mixed and sifted. Chill thoroughly. Toss one-fourth of mixture on a floured board and roll as thinly as possible; shape with a small round cutter, first dipped in flour. Place near together on a buttered sheet and bake in a moderate oven. Gather up the trimmings and roll with another portion of dough. During rolling, the bowl containing mixture should be kept in a cool place, or it will be necessary to add more flour to dough, which makes cookies hard rather than crisp and short.
*Glacé Héléne, September 27
Line a mould with vanilla ice cream and fill with the following mixture: Beat one pint heavy cream until stiff and add one-half cup powdered sugar, one jar red Bar-le-duc currants, one teaspoon vanilla and one cup canned pineapple, cur in small cubes, and soaked in one tablespoon Kirsch one hour. Cover with ice cream to overflow mould, Adjust cover, pack in salt and ice, using equal parts, and let stand two hours.
Glazed Carrots, What to Have for Dinner, p. 181
January 27, May 17
Wash, scrape and cut carrots in one-fourth inch slices, and slice in one-fourth inch strips; there should be one cup. Parboil in boiling salted water fifteen minutes; drain, put in an omelet pan with one-fourth cup white stock, two tablespoons butter, and one-half teaspoon sugar. Place pan on back of range, and cook slowly, shaking pan occasionally until carrots are tender and slightly browned.
Glazed Onions, The Boston Cooking-School Cook Book, p. 296
Peel small silver skinned onions, and cook in boiling water fifteen minutes. Drain, dry on cheese-cloth, put in a buttered baking-dish, add highly seasoned brown stock to cover bottom of dish, sprinkle with sugar, and bake until soft, basting with stock in pan.
*Glazed Sweet Potatoes, February 28
Wash and pare six medium-sized sweet potatoes. Cook ten minutes in boiling salted water. Drain, cut in halves lengthwise, and put in a buttered pan. Make a syrup by boiling three minutes one-half cup sugar and four tablespoons water; add one tablespoon butter. Brush potatoes with syrup and bake fifteen minutes, basting twice with remaining syrup.
*Good Luck Salad, September 4
Wipe a long, selected cucumber, pare, cut in thin slices crosswise and trim. Arrange horseshoe fashion on a bed of romaine, also trimmed and arranged horseshoe fashion. garnish with pieces of truffle cut to represent nail heads. Serve with cream French dressing, made by mixing one-half teaspoon salt, one-fourth teaspoon pepper, two tablespoons lemon juice, and four tablespoons heavy cream.
Graham Pudding, The Boston Cooking-School Cook Book, p. 401
January 2, April 20
1/4 cup butter 1 1/2 cups Graham flour
1/2 cup molasses 1/2 teaspoon soda
1/2 cup milk 1 teaspoon salt
1 egg 1 cup raisins, seeded and cut in pieces
Melt butter, add molasses, milk, egg well beaten, dry ingredients mixed and sifted, and raisins; turn into buttered mould, cover, and steam two and one-half hours. Serve with Wine Sauce. Dates or figs cut in small pieces may be used in place of raisins.
Grandmother’s Pound Cake, A New Book of Cookery, p. 342
1 cup butter 5 eggs
1 2/3 cups sugar 2 cups flour
Work butter until creamy, using the hand, and add sugar, gradually, while beating constantly; then add eggs one at a time, beating vigorously between the addition of each. When the mixture is of a creamy consistency, fold in the flour and turn into a buttered and floured cake pan. Bake one hour in a slow oven.
*Grape Fruit à la Russe, December 28
Wipe three grape fruits, cut in halves, crosswise, and remove seeds and tough portions. Sprinkle with two-thirds cup granulated sugar and chill in ice-box. Beat one cup heavy cream until stiff and add two tablespoons powdered sugar, few grains salt, and one teaspoon maraschino. Pipe a border, by forcing mixture through a pastry bag and tube, on top of each half in the form of a square. Garnish at each corner with a glacéd cherry.
*Grape Fruit Coupe, December 27
Remove pulp from grape fruit in sections, cut each section in thirds, sprinkle with sugar, and chill in ice-box. Arrange six fresh mint leaves at equal distances around inside of each coupe glass, having ends of leaves reach top of glass. Fill with prepared pulp and garnish centre of each with a small sprig of mint.
Grape Fruit Salad, What to Have for Dinner, p. 243
Select long green peppers, cut in halves, lengthwise, remove seeds, and fill with grape and[sic] fruit pulp, celery and apple, both finely cut, and pecan nut meats, broken in pieces; using half as much, each, of celery and apple as grape fruit and allowing three nut meats to each case. Arrange on lettuce leaves and serve with Mayonnaise Dressing.
*Grape Fruit Sherbet, December 6
Put one cup boiling water and three-fourths cup sugar in a saucepan. Bring to the boiling point and let boil one minute. Cool, and add two cups grape fruit juice, two tablespoons lemon juice and a few grains salt. Freeze, using three parts finely crushed ice to one part rock salt.
*Grape Juice Soufflé, November 21
Put two tablespoons gelatine in one pint grape juice and heat in double boiler until gelatine has dissolved. Strain into bowl, set bowl in saucepan of ice water, and when mixture begins to thicken, fold in whites four eggs beaten until dtiff. Half fill six individual moulds with mixture. To remainder add three -fourths cup heavy cream, beaten until stiff. Fill moulds with cream mixture and chill. Remove from moulds to serving dish and garnish with whipped cream.
Gravy, The Boston Cooking-School Cook Book, p. 255
January 4, March 22, May 24, July 3
Pour off liquid in pan in which turkey has been roasted. From liquid skim off six tablespoons fat; return fat to pan and brown with six tablespoons flour; pour on gradually three cups stock in which giblets, neck, and tips of wings have been cooked, or use liquor left in pan. Cook five minutes, season with salt and pepper; strain. For Giblet Gravy add to the above, giblets (heart, liver, and gizzard) finely chopped.
Green Corn, The Boston Cooking-School Cook Book, p. 291
July 16, July 31, August 7, August 11, September 14
Remove husks and silky threads. Cook ten to twenty minutes in boiling water. Place on platter covered with napkin; draw corners of napkin over corn; or cut from cob and season with butter and salt.