Title: The ABC of Cooking
Author: Adelin Balch Coit
Release date: May 30, 2014 [eBook #45838]
Language: English
Credits: Produced by Giovanni Fini and the Online Distributed
Proofreading Team at http://www.pgdp.net
THE A B C OF COOKING
For men with no experience of cooking
on Small Boats, Patrol Boats, in
Camps, on Marches, etc.
NEW YORK
Moffat, Yard and Company
1917
Copyright, 1917, by
Moffat, Yard and Company
TO "FRED"
For the benefit of the Knitting Committee of The American Defense Society, which is knitting for American Soldiers and Sailors, and it is hoped that both cook-book and knitted garments may help to make more comfortable the men who are only too ready to do their bit.
New York,
May 26th, 1917.
| PAGE | |
| Coffee | 11 |
| Tea | 11 |
| Cocoa | 11 |
| Oatmeal | 13 |
| Corn Meal | 13 |
| Hominy | 13 |
| Boiled Rice | 13 |
| Macaroni | 15 |
| Macaroni and Cheese | 15 |
| Fried Potatoes and Onions | 15 |
| Scrambled Eggs | 17 |
| Fried Eggs and Bacon | 17 |
| Boiled Eggs | 17 |
| Baking Powder Biscuit | 19 |
| Muffins | 19 |
| Fried Cracker or Hard Bread | 21 |
| Fried Rice | 21 |
| Rice Griddle Cakes | 21 |
| Fried Corn Meal Mush or Hominy | 23 |
| Flap Jacks | 23 |
| Hoe Cake | 23 |
| Creamed Cod Fish | 25 |
| Baked Canned Salmon | 25 |
| Fried Fish | 25 |
| Meat Stew | 27 |
| [Pg 8]Canned Corned Beef Hash | 27 |
| How to Fry Meats | 29 |
| Beef Steak and Onions | 29 |
| How to Broil Meat | 29 |
| Apple Sauce | 31 |
| Prunes | 31 |
| To Boil Fresh Potatoes | 33 |
| To Boil Fresh String Beans | 33 |
| To Boil Fresh Sweet Corn | 33 |
| To Boil Fresh Peas | 35 |
| How to Cook Canned Tomatoes | 35 |
| How to Cook Canned Corn | 35 |
| Rice Pudding | 35 |
| Peach Pie | 37 |
| Pastry | 37 |
| Fudge | 39 |
THE A B C OF COOKING
"Unless the kettle boiling be, filling the tea pot spoils the tea."
1 tablespoonful of coffee for each person and 1 for the pot
1 cup of boiling water for each person and 1 for the pot
Put the coffee into the coffee pot, mix with cold water into a wet paste. Pour on the boiling water and boil for five minutes slowly.
To make COFFEE WITH AN EGG, break an egg and mix it, shell and all, with the paste, and make as above.
1 teaspoonful of tea for a person, and 1 for the pot
1 cupful of boiling water, and 1 for the pot
Let it steep for three minutes.
About 4 cups
Heat 1 quart of milk
2 teaspoonsful of cocoa
Mix the cocoa and a little of the warm milk to let it melt, and then mix all together, keeping it on a slow fire.
½ cup of oatmeal (Quaker Oats)
1 quart of hot water.
A pinch of salt
Boil fifteen minutes.
[1] Many of these recipes are given for three persons. For a smaller or larger number decrease or increase ingredients in proper proportion.
½ cup corn meal
1 quart hot water
Pinch of salt
Boil fifteen minutes.
¼ of a cup of hominy, steeped in cold water over night
In the morning, boil fifteen or twenty minutes in a quart of hot water, and a pinch of salt.
½ cup of rice in two quarts of boiling water
Boil for fifteen minutes. Wash rice first.
Break into inch pieces a cup full of macaroni, and cover with boiling water in a saucepan. Add a little salt, and cook until soft (about an hour). Keep covered with water while boiling.
If you have an oven, take a pan or dish that can be put into the oven. Put in a layer of boiled macaroni, some pieces of cheese, a little mustard and salt, and a little butter. Then more macaroni and the other things, until your dish is full. Fill the dish with milk, and bake in a slow oven for half an hour. Put cheese on the top before baking.
Slice some cooked or uncooked potatoes and slice some onions. Put into a hot frying pan with fat, salt pork or bacon, and cook till soft and brown.
2 eggs to a person
Put butter, or fat, or bacon or salt pork in the frying pan (about 1 teaspoonful of butter for 3 or 4 eggs, and other frying material in proportion). When hot, stir in the eggs, which have been broken into a bowl and beaten, adding a little milk (1 tablespoonful for 2 eggs), salt and pepper.
Put on the frying pan. When it is hot, put in the bacon. Cook for about 3 minutes, and put on a dish.
Then break one egg at a time in a saucer and put into the hot frying pan, with the grease in it. You can put in as many eggs as there is room for. Cook for two or three minutes.
Boil in boiling water for 3 minutes for soft boiled.
Boil in boiling water for 5 minutes for hard boiled.
2 cups of flour
4 teaspoonsful of baking powder
1 teaspoonful of salt
1 tablespoonful of lard
1 tablespoonful of butter
¾ cup of milk and water in equal parts
Mix the dry ingredients as well as you can with a spoon, then add the milk and water. Roll out and cut into biscuits, and bake about ten minutes in medium hot oven.
4 cups of flour
2 heaping teaspoonsful of baking powder
1 tablespoonful of melted butter
1½ cups of milk
1 heaping teaspoonful of salt
1 egg
Mix and sift flour, baking powder and salt together. Beat the egg and add to milk. Then add the flour and melted butter. Bake in a moderate oven.
Dip the hard bread into cold water for a minute or two, not to get too soft. Then fry in a hot frying pan in butter or bacon.
Soak a cupful of rice over night.
In the morning, put rice in the frying pan with some bacon and cook till soft.
1/2 cup boiled rice
1/4 cup of flour
1 egg
A pinch of salt
1½ teaspoonsful of baking powder
Enough milk to make a thin batter
When the griddle or pan is hot, fry the cakes in salt pork dripping or lard, drop a spoonful at the time. These are good rice cakes.
When corn meal or hominy has been boiled and cooled, cut into slices and fry in bacon, salt pork or lard. Only one of a kind is needed to fry with.
6 tablespoonsful of flour
1/3 tablespoonful of baking powder
Mix this thoroughly
Add enough water to make a batter that will drop freely from the spoon. Add a pinch of salt and two pinches of sugar.
Cook in hot frying pan, well greased, for five or seven minutes and then turn with a quick toss and cook the other side.
HOE CAKE can be made exactly the same as flap jacks by substituting corn meal for flour.
Soak the fish over night—about a pound. In the morning, boil for ten or fifteen minutes. Pour off the water and pick out the bones. Put on and stew in some milk, a little butter and a teaspoonful of flour, stirred in milk, and stir in the whole.
Put a can of salmon in a dish to bake, a lump of butter the size of a walnut, pepper and salt, and fill up the dish with milk. Put some cracker crumbs and a little butter on the top, and bake in the oven for 10 minutes.
You can get cracker crumbs by rolling some hard tack with a rolling-pin. Or a bottle makes a pretty good roller on a clean board if you have no bread board.
Wash and clean the fish (split a whole fish), and cover with a little flour and a little salt and pepper. Put into a hot frying-pan, with some fat, salt pork or bacon, and cook one side till brown, and then the other side.
6 onions
1 can tomatoes
1 can corn
1 dozen potatoes, washed and peeled and cut into pieces.
Couple of pounds of any meat (either cooked or uncooked)
Some salt and pepper, and then add 2 quarts of water.
Let all this stew for an hour, slowly.
1 cup of chopped or cut-fine corned beef, to 2 cups of chopped or cut-fine potatoes (either raw or cooked) with a little milk or water to moisten it, and some butter to make it taste good. Cook in a hot frying pan, with either bacon, or salt pork to keep from sticking.
You can make hash of any kind of cold meat and potatoes and a little butter. If you have any fresh meat, chop or cut it up, add potatoes and some onions, and a can of tomatoes, salt and pepper, and it will be lovely mess.
(Onions or not, as you like.)
Put a small amount of grease in the frying pan, or salt pork, and when quite hot put in the steak. If the steak is about half inch thick, fry for about 1 minute before turning. Salt and pepper to taste.
Beef, veal, pork and mutton can be done in the same way.
Follow the recipe for steak. Slice in some raw onions—about six to a pound of steak—and have enough grease to cook without burning.
Put the broiler on, and when hot put on the meat for about two or three minutes. Then turn and cook on the other side. Add a little salt, pepper and butter.
Pare and slice one quart of apples
2 tablespoonsful of sugar
Cover all this with cold water, and boil for twenty minutes to a half hour.
You can make nice apple sauce with evaporated apples, but they must be soaked over night.
Soak prunes over night.
2 cups of prunes
1½ tablespoonsful of sugar
Boil till soft—about thirty minutes.
Either peeled or in their jackets
Put into boiling water, with a little salt, and boil for 20 minutes to half an hour.
Pull the strings off, and cut into pieces into a bowl of cold water. Drain water off, and cook in boiling water for 20 minutes. Pour off the water, and add pepper, salt and a little butter.
Husk and remove the corn silk. Cook in boiling water for fifteen minutes.
Use the corn silk for cigarettes!!
Shell the peas, and put them into boiling water—enough to cover them. Then cook for half an hour, or until soft. Drain off the water, and put on a little butter, pepper and salt.
Stew for five to ten minutes. Put in some cracker crumbs (to thicken), a little butter, salt and pepper.
Stew for five or six minutes, and add a little salt, pepper and butter.
1 quart of milk
2 heaping tablespoonsful of rice
A little salt
1 tablespoonful of sugar
A little nutmeg grated if you have it
Mix this all together, and put in a slow oven. Give one stir after about ten minutes, and then cook in a slow oven ¾ of an hour.
To make peach pie from evaporated peaches, soak one cup of evaporated peaches over night. In the morning, stew with 1½ tablespoonsful of sugar about twenty minutes.
2 cups of flour—sifted
2 heaping tablespoonsful of lard (or half butter and half lard)
A little salt
Mix flour, lard and salt well together, and then add enough cold water to make the dough soft enough to roll out. If it sticks to the rolling pin, use a little flour. Then grease the pie plate, and take half of the dough, rolled out flat, and cover the pie plate. Cut off the edge with a knife. Then put in your fruit. Take the other half of your dough, rolled out for a top, and cut around the edge with a knife, and then press all around the edge with a fork, to make the edges stick together. Then you will have one grand pie.
This pie crust recipe will do for any kind of pie. Evaporated apples should be cooked the same as peaches.
All dry fruit should be soaked over night.
1 cake unsweetened Baker's Chocolate
4 cups of sugar
2 cups of milk, piece of butter about the size of an egg (little
generous)
Boil for half to three-quarters of an hour, then take off the fire and beat till it gets a little thick, and pour into a buttered tin. You can tell if it is done by stirring a little in a saucer.
TRANSCRIBER'S NOTES
—Obvious print and punctuation errors fixed.
—Cover image has been produced by transcriber and placed in public domain.