*Rabbit à la Southern, January 11
Dress and clean two rabbits and disjoint in pieces for serving, Cover with three pints cold water to which have been added one one-half tablespoons salt and let stand three hours. Drain, wipe, sprinkle with salt and pepper and roll in flour. Try out one-half pound bacon cut in pieces; there should be two-thirds cup fat. Put in iron frying pan, add rabbit, cover and cook slowly one and one-half hours, turning frequently. Pour over one cup milk and cook thirty minutes.
Radishes, The Boston Cooking-School Cook Book, p. 299
February 3, February 8, February 11, March 1, March 27, April 26, May 6, May 10, May 20
Radishes may be obtained throughout the year. There are round and long varieties, the small round ones being considered best. They are bought in bunches, six or seven constituting a bunch. Radishes are used merely for a relish, and are served uncooked. To prepare radishes for table, remove leaves, stems, and tip end of root, scrape roots, and serve on crushed ice. Round radishes look very attractive cut to imitate tulips, when they should not be scraped; to accomplish this, begin at root end and make six incisions through skin running three-fourths length of radish. Pass knife under sections of skin, and cut down as far as incisions extend. Place in cold water, and sections of skin will fold back, giving radish a tulip-like appearance.
*Raised Loaf Cake, November 23
Cream one cup butter and add gradually two cups brown sugar; then add two eggs, well beaten, two cups bread sponge, two teaspoons cinnamon, one teaspoon cloves, two teaspoons soda and one teaspoon salt (mixed and sifted) and two cups raisins, seeded and cut in quarters and mixed with one cup flour. Turn into two buttered and floured oblong pans, cover and let rise three hours and bake in a moderate oven one hour.
*Raisin Fritters, October 19
Scald two cups milk with one-inch piece stick cinnamon. Mix one-half cup sugar, one-fourth cup cornstarch, three tablespoons flour and one-half teaspoon salt and dilute with one-fourth cup cold milk. Add milk, and cook ten minutes; then add yolks three eggs and one-third cup raisins (cooked until plump in boiling water, and then cut in pieces). Turn into pan, spread evenly and cool. Remove from pan, cut in squares, dip in crumbs, egg and crumbs, and fry in hot fat. Serve with wine sauce.
*Raisin Puff, Cream Sauce, September 8
Cream one-half cup butter, add two tablespoons sugar and two eggs well beaten; then add one cup milk alternately with two cups flour, mixed and sifted with two teaspoons baking powder and one-fourth teaspoon salt. Seed and chop one cup raisins, dredge with one-fourth cup flour, and add to mixture. Turn into buttered mould and steam one and one-half hours. Serve with whipped cream, sweetened and flavored with nutmeg.
*Raspberry and Currant Ice, July 26
Make a syrup by boiling four cups water and one and one-third cups sugar twenty minutes and cool. Mash raspberries and squeeze through a double thickness of cheese-cloth; there should be two-thirds cup raspberry juice. Mash currants and squeeze through cheese-cloth; there should be one and one-thirds cups currant juice. Add fruit juices to syrup and freeze.
*Raspberry Ice, August 2
Pour four cups boiling water over one and two-thirds cups sugar and when cool add two cups raspberry juice and two tablespoons lemon juice. Strain and freeze. To obtain raspberry juice, pick over fruit, mash, and squeeze through a double thickness of cheese-cloth.
*Raspberry Shortcake, June 23
Mix and sift two cups flour, fur teaspoons baking powder, one-half teaspoon salt and two teaspoons sugar: work in one-fourth cup butter and add three-fourths cup milk. Toss on board, divide into two parts. Pat, roll out, and bake twelve minutes in a hot oven in two buttered round layer tins. Split and spread with butter. Sweeten raspberries to taste, place on back of range until warmed, crush slightly, and put between and on top of shortcakes.
Raw Oysters, The Boston Cooking-School Cook Book, p. 179
Raw oysters are served on oyster plates, or in a block of ice. Place block of ice on a folded napkin on platter, and garnish the base with parsley and quarters of lemon, or ferns and lemon.
To Block Ice for Oysters. Use a rectangular piece of clear ice, and with hot flatirons melt a cavity large enough to hold the oysters. Pour water from cavity as rapidly as it forms.
Rebecca Pudding, The Boston Cooking-School Cook Book, p. 411
4 cups scalded milk 1/4 teaspoon salt
1/2 cup corn-starch 1/2 cup cold milk
1/4 cup sugar 1 teaspoon vanilla
Whites 3 eggs
Mix corn-starch, sugar, and salt, dilute with cold milk, add to scalded milk, stirring constantly until mixture thickens, afterwards occasionally: cook fifteen minutes. Add flavoring and whites of eggs beaten stiff, mix thoroughly, mould, chill, and serve with Yellow Sauce I or II.
*Rhubarb Pie, June 6
March 27, April 8, April 14
Skin and cut stalks of rhubarb in half-inch pieces before measuring; there should be one and one-half cups. Mix seven-eighth cup of sugar, two tablespoons flour, and one egg slightly beaten; add to rhubarb and bake between crusts.
*Rhubarb Tapioca Pudding, April 6
Soak two-thirds cup pearl tapioca over night in cold water to cover. Drain, put in double boiler, add one and one-fourth cups boiling water and two-thirds teaspoon salt and cook until tapioca has absorbed water. Peel rhubarb, and cut in three-fourths inch pieces crosswise: there should be three cups; then sprinkle with one and one-thirds cups sugar. Add to tapioca and cook until tapioca is transparent and rhubarb is soft. Turn into serving dish and accompany with sugar and thin cream.
Rice Croquettes with Jelly, The Boston Cooking-School Cook Book, p. 356
1/2 cup rice 1/2 teaspoon salt
1/2 cup boiling water Yolks 2 eggs
1 cup scalded milk 1 tablespoon butter
Wash rice, add to water with salt, cover, and steam until rice has absorbed water. Then add milk, stir lightly with a fork, cover, and steam until rice is soft. Remove from fire, add egg yolks and butter; spread on a shallow plate to cool. Shape in balls, roll in crumbs, fry then shape in form of nests. Dip in egg, again in crumbs, fry in deep fat, and drain. Put a cube of jelly in each croquette. Arrange on a folded napkin, and garnish with parsley, or serve around game.
Riced Potatoes, The Boston Cooking-School Cook Book, p. 310
January 10, January 15, February 12, March 22, April 8, April 19, May 2, May 10, June 3
Force hot boiled potatoes through a potato ricer or coarse strainer. Serve lightly piled in a hot vegetable dish.
Rice Timbales, The Boston Cooking-School Cook Book, p. 363
Pack hot boiled rice in slightly buttered small tin moulds. Let stand in hot water ten minutes. Use as a garnish for curried meat, fricassee, or boiled fowl.
*Rich Strawberry Cream, July 6
Wash and hull two quart boxes strawberries, sprinkle with two cups sugar, cover, and let stand two hours; then squeeze through a double thickness of cheese-cloth. Add three pints thin cream nd a few grains salt. Freeze, using three parts finely crushed ice to one part rock salt. Serve in coupe glasses and garnish with selected strawberries.
*Richmond Corn Cakes, March 4
To three-fourths cup canned corn add one-half cup milk, one-half teaspoon sugar, and two eggs well beaten. Mix and sift seven-eighths cup flour, one tablespoon baking powder, and one-half teaspoon salt, Combine mixtures, drop by tablespoons in buttered muffin rings, set in a buttered dripping pan, and bake in a moderate oven. A delicious accompaniment to roast beef.
Roast Beef, The Boston Cooking-School Cook Book, p. 201
February 1, February 2, March 4, March 8, May 13, May 14
The best cuts of beef for roasting are: tip or middle of sirloin, back of rump, or first three ribs. Tip of sirloin roast is desirable for a small family. Back of rump makes a superior roast for a large family, and is more economical than sirloin. It is especially desirable where a large quantity of dish gravy is liked, for in carving the meat juices follow the knife. Rib roasts contain more fat than either of the others, and are somewhat cheaper.
To Roast Beef. Wipe, put on a rack in dripping-pan, skin side down, rub over with salt, and dredge meat and pan with flour. Place in hot oven, that the surface may be quickly seared, thus preventing escape of inner juices. After flour in pan is browned, reduce heat, and baste with fat which has tried out; if meat is quite lean, it may be necessary to put trimmings of fat in pan. Baste every ten minutes; if this rule is followed, meat will be found more juicy. When meat is about half done, turn it over and dredge with flour, that skin side may be uppermost for final browning.
If there is danger of flour burning in pan, add a small quantity of water; this, however, is not desirable, and seldom need be done if size of pan is adapted to size of roast. Beef to be well roasted should be started in hot oven and heat decreased, so that when carved the slices will be red throughout, with a crisp layer of golden brown fat on the top. Beef roasted when temperature is so high that surface is hardened before heat can penetrate to the centre is most unsatisfactory.
Sirloin or rib roasts may have the bones removed, and be rolled, skewered, and tied in shape. Chicago Butt is cut from the most tender part of back of rump. They are shipped from Chicago, our greatest beef centre, and if fresh and from a heavy creature, make excellent roasts at a small price.
Roast Beef Gravy. Remove some of the fat from pan, leaving four tablespoons. Place on front of range, add four tablespoons flour, and stir until well browned. The flour, dredged and browned in pan, should give additional color to gravy. Add gradually one and one-half cups boiling water, cook five minutes, season with salt and pepper, and strain. If flour should burn in pan, gravy will be full of black particles.
To Carve a Roast of Beef. Have roast placed on platter skin side up; with a pointed, thin-bladed, sharp knife cut a sirloin or rib roast in thin slices at right angles to the ribs, and cut slices from ribs. If there is tenderloin, remove it from under the bone, and cut in thin slices across grain of meat. Carve back of rump in thin slices with the grain of meat; by so doing, some of the least tender muscle will be served with that which is tender. By cutting across grain of meat, the tenderest portion is sliced by itself, as is the less tender portion.
Roast Chicken, The Boston Cooking-School Cook Book, p. 247
February 8, May 24
Dress, clean, stuff, and truss a chicken. Place on its back on rack in a dripping pan, rub entire surface with salt, and spread breast and legs with three tablespoons butter, rubbed until creamy and mixed with two tablespoons flour. Dredge bottom of pan with flour. Place in a hot oven, and when flour is well browned, reduce the heat, then baste. Continue basting every ten minutes until chicken is cooked. For basting, use one-fourth cup butter, melted in two-thirds cup boiling water, and after this is gone, use fat in pan, and when necessary to prevent flour burning, add one cup boiling water. During cooking, turn chicken frequently, that it may brown evenly. If a thick crust is desired, dredge bird with flour two or three times during cooking. If a glazed surface is preferred, spread bird with butter, omitting flour, and do not dredge during baking. When breast meat is tender, bird is sufficiently cooked. A four-pound chicken requires about one and one-half hours.
*Roasted Pigeons, October 18
Dress, clean, truss and parboil six pigeons. Mix three cups bread crumbs, one-half cup, each, melted butter and stock in which birds were cooked, and add salt, pepper, and onion juice. Put stuffing in six mounds in dripping pan, place bird on each, brush over with butter and dredge with flour. Bake seven minutes, then cover bottom of pan with some of the stock and baste. Bake five minutes and again baste. Serve with thin brown sauce.
*Roast Hamburg Steak, January 27
To one and one-half pounds Hamburg steak add two slices fat salt pork, finely chopped, one-half cup soft stale bread crumbs, one egg, and three-fourths teaspoon salt. shape in loaf, dredge with flour, and over top put seven strips fat salt pork. Roast forty-five minutes, basting every seven minutes, first with one-fourth cup water, and then with fat in pan. To liquid in pan add water to make one cup. Brown one and one-half tablespoons butter, add two tablespoons flour and the cup liquid.
Roast Lamb, The Boston Cooking-School Cook Book, p. 218
March 1, March 24, March 29, May 17
A leg of lamb is usually sent from market wrapped in caul; remove caul, wipe meat, sprinkle with salt and pepper, place on rack in dripping-pan, and dredge meat and bottom of pan with flour. Place in hot oven, and baste as soon as flour in pan is brown, and every fifteen minutes afterwards until meat is done, which will take about one and three-fourths hours. It may be necessary to put a small quantity of water in pan while meat is cooking. Leg of lamb may be boned and stuffed for roasting. See Stuffing, under Braised Mutton.
Make gravy, following directions for Roast Beef Gravy on page 202, or serve with Currant Jelly Sauce.
To Carve a Leg of Lamb. Cut in thin slices across grain of meat to the bone, beginning at top of the leg.
Roast Quail, The Boston Cooking-School Cook Book, p. 258
Dress, clean, lard, and truss a quail. Bake same as Larded Grouse, allowing fifteen to twenty minutes for cooking.
Roast Turkey, The Boston Cooking-School Cook Book, p. 254
January 4, February 15, March 22
Dress, clean, stuff, and truss a ten-pound turkey . Place on its side on rack in a dripping-pan, rub entire surface with salt, and spread breast, legs, and wings with one-third cup butter, rubbed until creamy and mixed with one-fourth cup flour. Dredge bottom of pan with flour. Place in a hot oven, and when flour on turkey begins to brown, reduce heat, and baste every fifteen minutes until turkey is cooked, which will require about three hours. For basting use one-half cup butter melted in one-half cup boiling water and after this is used baste with fat in pan. Pour water in pan during the cooking as needed to prevent flour from burning. During cooking turn turkey frequently, that it may brown evenly. If turkey is browning too fast, cover with buttered paper to prevent burning. Remove string and skewers before serving. Garnish with parsley, or celery tips, or curled celery and rings and discs of carrots strung on fine wire.
For stuffing, use double the quantities given in recipes under Roast Chicken. If stuffing is to be served cold, add one beaten egg. Turkey is often roasted with Chestnut Stuffing, Oyster Stuffing, or Turkey Stuffing (Swedish Style).
Roast Veal, The Boston Cooking-School Cook Book, p. 229
March 15, April 19, May 10
The leg, cushion (thickest part of leg), and loin, are suitable pieces for roasting. When leg is to be used, it should be boned at market. Wipe meat, sprinkle with salt and pepper, stuff, and sew in shape. Place on rack in dripping-pan, dredge meat and bottom of pan with flour, and place around meat strips of fat salt pork. Bake three or four hours in moderate oven, basting every fifteen minutes with one-third cup butter melted in one-half cup boiling water, until used, then baste with fat in pan. Serve with brown gravy.
Roast Wild Duck, The Boston Cooking-School Cook Book, p. 257
Dress and clean a wild duck and truss as goose. Place on rack in dripping-pan, sprinkle with salt and pepper, and cover breast with two very thin slices fat salt pork. Bake twenty to thirty minutes in a very hot oven, basting every five minutes with fat in pan; cut string and remove string and skewers. Serve with Orange or Olive Sauce. Currant jelly should accompany a duck course. Domestic ducks should always be well cooked, requiring little more than twice the time allowed for wild ducks.
Ducks are sometimes stuffed with apples, pared, cored, and cut in quarters, or three small onions may be put in body of duck to improve flavor. Neither apples nor onions are to be served. If a stuffing to be eaten is desired, cover pieces of dry bread with boiling water; as soon as bread has absorbed water, press out the water; season bread with salt, pepper, melted butter, finely chopped onion, or use
Duck Stuffing (Peanut)
3/4 cup cracker crumbs 2 tablespoons butter
1/2 cup shelled peanuts, finely Few drops onion juice
chopped Salt and pepper
1/2 cup heavy cream Cayenne
Mx ingredients in the order given.
Roe Sauce, A New Book of Cookery, p. 159
Put two tablespoons, each, Sherry wine, white wine and butter in small shallow pan and add one-half shad roe sprinkled with salt, pepper, cayenne and a few gratings nutmeg. Cover with buttered paper and bake thirty minutes. Take from oven and remove membranes. Brown three tablespoons butter, add two tablespoons flour and continue the browning; then pour on gradually, while stirring constantly, one cup chicken stock. Bring to the boiling point and add one-fourth teaspoon beef extract, roe and one-fourth teaspoon salt.
*Rolled Wafers, August 9
Cream one-fourth cup shortening (using butter and lard) and add three-fourths cup sugar, one egg well beaten, two tablespoons milk, one and one-third cups flour (mixed with one teaspoon baking powder and one-half teaspoon salt), and one teaspoon vanilla. Spread evenly on bottom of buttered inverted dripping pan, sprinkle with one-third cup chopped nut meats, and bake in a moderate oven twelve minutes. Cut in strips three-fourths by four inches and shape over a rolling pin.
*Roxbury Puddings, August 12
Cream one-third cup butter and add gradually one cup fine granulated sugar, then add two eggs well beaten. Mix and sift one and three-fourths cups pastry flour, three teaspoons baking powder and one-fourth teaspoon salt, and add alternately with one-half cup milk to the first mixture. Beat thoroughly and fill buttered and floured individual tins two third full of mixture. Bake in a moderate oven.
Royal Soup, The Boston Cooking-School Cook Book, p. 121
1 cup stale bread crumbs 1 1/2 cups scalded milk
1/2 cup milk 3 1/2 cups White Stock III
Yolks 3 “hard-boiled” eggs
Breast meat from a boiled chicken 2 1/2 tablespoons butter
Salt and pepper 2 1/2 tablespoons flour
Soak bread crumbs in milk, add yolks of eggs rubbed through a sieve and chicken meat also rubbed through a sieve. Add gradually milk, and chicken stock highly seasoned. Bind with butter and flour cooked together, and season with salt and pepper.
*Russian Dressing, October 4
To three-fourths cup mayonnaise dressing add three tablespoons chili sauce, two tablespoons canned pimientoes[sic] cut in small pieces, one tablespoon tarragon vinegar, one teaspoon chives, cut in very small pieces, three-fourths teaspoon Escoffier sauce and one-third teaspoon dried and finely pounded tarragon leaves.