xt718911rp49 https://exploreuk.uky.edu/dips/xt718911rp49/data/mets.xml Peyton, Atholene  Peyton, Atholene 1906 books  English Louisville  Contact the Special Collections Research Center for information regarding rights and use of this collection.  Cooking, American
Cookbooks Peytonia Cook Book, 1906 text 255 pages 21 cm. Call Number: 641.5 P468 Peytonia Cook Book, 1906 1906 1906 2022 true xt718911rp49 section xt718911rp49  BLANK
PAGE(S)

  
 

PEYTONIA

  
 
  
    

 

f

COOK BOOK

 

—BY _

MISS ATHOLENE PEYTON,

DEDICATED TO THE WOMEN’S CLUBS OF AMERICA.

LOUISVILLE, KENTUCKY.

  

 

 C 0 P Y RI G H T
Applied for
1906

 

 

    
  
 
 
 
    
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
  
 
 

PREFACE;

Miss Nannie H; Burroughs; Corresponding Sécl
retary, Woman’s ConVentiOH; Auxiliary-to the'Nas’
tional Baptist Convention.1

The author of the “Peytonia Cook Book” is a
native Kentuckian. Some one has said that “for
3;}; natural born cOoks, you must go either to Virginia
‘ or Kentucky.” Nature was not sparing in‘her gifts
m i to this woman in this direction. She is a genius in
the culinary art. What was ndt inbred she has ao—
quired through systematic study and" application,
She is no novice or theorist, but knows What 'she is
about. In her home her cuisine is so Well equipped
for experimental and practical cooking that it is the.
admiration of all of her friends. At the “Peyt0n1a
Home Spreads,” the leading-social lights-of old
Kehtuéky often sit down to rise with a keener sense
of appreciation'vof’ gOOd cooking.

The ‘authOr declares that half the money spent. for
cooking cou‘ld‘be saved: Too little pains is taken in
the selection and preparation of food. Too much
food is generally purchased. It is prepared, and
because We have so feW “general utility cooks” Who
can turn things to account, the garbage can is sub—
1 stantially remembered after each meal with food
, that might be “made over.”

' The author comes to the rescue of the pocket-

  

  

 

 

 

THE PEYTONIA COOK BOOK.

book. There is no waste. She tells you how much
you need for the number you con-template serving,
and if her directions are followed, all will, have
enough, but nothing will be left.

ECONOMY! A lesson yet to be learned by most
cooks and housekeepers, is comprehensively taught.

The illustrations are her own.

Every recipeherein given has been tested. The
book is for all classes. \Vhether cooking a meal for
a handful of Russian peasants, an army of half-
starved soldiers, or a feast for the gods, you have
but to turn to this book to know what to buy, how
much you need to buy, how to prepare the'food and
how to serve it. . I

Menus with seasonable varieties for family serv-
ice or special occasions are here given.

There are many women who know nothing about
cooking. They are not able to have their cooking
done. They are chosen to take charge of homes and
findthemselves unprepared for a service that they
must perform two or three times a day. To such
women this book will be a very present help in sav-
ing'home and husband troubles that will certainly
arise unless they know how to cook. Without any
experience whatever, the woman of ordinary intel-
ligence, with the assistance of this little volum, can
become one of the best cooks in the land—a position
to which every woman ought to aspire.

LOUISVILLE, KY., April 17, 1906. 55-. ‘ , ‘ x

 THE PEYTONIA COOK BOOK. 5

AUTHOR’S NOTE.

Cooking is an old story, and here in this age it
is not as interesting as it should be. In lots of the
schools a few study cookery, but so many never
know of it, until they are forced to earn their own
livelihood or enter into matrimony. This book is
for those that have little or no experience in cooking,
and I do hope that this little book will help all its
readers and users to better their homes. The food
problem is the most difficult of all problems; upon
it depends the prosperity of a nation. My book
gives recipes for good, palatable and wholesome
cooking. The recipes are many, and if the directions
are followed, there must be sucéess. I have illus-
trated the book with a few original cuts, drawn by
.an artist of no mean ability, Louis A. Morris. These
were drawn from word pictures. I have given menus
for dinners, breakfasts and luncheons. In the book
the recipes will serve six persons, unless otherwise
stated. I have used abbreviations which I will ex-
plain, so that the recipes may be fully understood:

C—~Cups. '

Tbsp—tablespoon.

‘Ts’p—teaspoon.‘

M.—Minute.

B. P.—Baking powder.

‘ ‘The clubs and their women make the world—it
is to them I dedicate this book, that the many may
'be reached.

 

  

 

 

6 . THE PEYTONIA‘ COOK BOOK,.

I;——KITCHEN.

 

:,When one enters into a kitchen, whether their
own or not, it should be a pleasing room. The kitch-
en should have plenty of light, and not be a box af-
fair. Plenty of windows for fresh air are needed
in this room, which, if one has no help, one must
wind her way three times a day. Nice white curtains
(sash) at the windows. For, the floor, linoleum is
best, although high as it is, it gives the best satis-
faction. Select a plain pattern, or one with no ups
or downs. Don’t get oil cloth, as it does not stand
hard wear. -

Now for the stoves—have two, a gas and a steel
range. I believe that bread and cakes are best
cooked by coal. Have a good coal-110d, garbage and
ash can; galvanized iron makes good ones. Get a
good teakettle, a large one, either of nickel or alu-
minum. Do not use tin, it is very unhealthy, as water
and acids act on tin, making it harmful. Don’t use
much woodenware, as it is hard to keep clean; such
articles as bread and meat boards and chopping
bowls are usually of wood also wooden spoons, but
get good ware. Keep your sugar, salt, spices, tea,
coffee, etc., in glass jars. Have a kitchen cabinet,
and if you cannot afford the one that contains the
jars, use the ordinary glass jars. Have a preparing
table covered with zinc. Have all utensils of gran;
ite except Skillets; use steel Skillets. The, kitchen

 THE PEYTONlA COOK BOOK 7

should contain a low rocker and a stool. The rocker
is to be used 1n paring fruit, etc. The stool should
be used when one is pressing unstarched clothes.

Now to the linen for the kitchen: The ,towels
for the glasses and silver must not be used for cook-
ing utensils. Dish towels, two sets, one of medium
light weight for glasses and silver; heavier weight
for china dishes. For cooking utensils, use Royal
Russian linen towels. Have plenty of cheese cloth,
first, to wash your meats, and then this article is
fine to wipe silver and glass. Cheese cloth makes
good window rags, lamp rags, strain soups, jellies
and dust cloths. For hand towels, use crash, some
like hucksback, but this is hard to keep white. Do
not use frings towels, as they require a great deal
of time to iron and do not wear so well. Table linen,
use white on both kitchen and dining room table, that
is, where help is kept. White cloths are more easily
washed and always look and wear better. There are
three qualities of linen—Irish, Scot-ch and German;
of these, the Irish is considered the best. If you
keep help, use unbleached 1n the kitchen, it will soon
bleach white. In selecting a pattern, use a medium-
size one, althongh it is a matter of taste. .In pur-
..chasing, the linen may be bought by the yard or
in patterns. Have a silence cloth, as it saves your
highly polished table and 1s an essential. There are
two or three kinds. I prefer the quilted cloth.

For the dining room have a rug—Brussels. There

 

  

 

 

 

‘8 - THE PEYTONIA COOK BOOK.

are many reasons for using a rug, the best is this:
it can be taken out of doors frequently and beaten.
Now that the rooms have in them just what we want
“and need we will arrange them.

Have everything at hand, so that time and labor
:are both saved. Have the preparing table close
'10 the pantry or cabinet. Have the utensils near the
‘ranges. In buying supplies, there is some economy
”to be found, if the large amounts are kept locked,
and when given out, given in small quantities. Such
things as sugar, lard, starch, soap, baking powder,
and canned goods may be bought in large quantities.
Vegetables are best bought in small quantities, un-
less the family is large. Fruits and vegetables soon
spoil.

Now .for the utensils that are absolutely needed
in a kitchen. Always buy the best, it is the best pol-
icy For a small family the “must-haves” are few,
but simplicity is the key-note of the kitchen. I will
try to give you an idea of 'what a kitchen for two
Ought to contain for perfect service. This list is
not mine, but I find that it cannot be improved upon:

Two ranges, gas and coal.

Coal-bod.

Shovel, poker and lifter._

"Towel—rack.

Tea—kettle.

Three stew pans— one pint, one quart, four '
quarts.

 THE PEYTONIA COOK BOOK. ‘9

Frying pan.
Double boiler.
Broiler, fish and meat.
Frying basket.
Muffin pan.
Colander.
Coffee pot. ,_ ,
Tea pot. .
Chopping knife and bowl.
Meat chopper.
_ Two strainers.
TWO bread pans.
Bread board.
Meat board
Rolling pin.
'Flour sieve.
Scoop for flour.
Three bowls (assorted). . _«,_ 5 '
Two dish pans. ~‘ I
Drainer.
Dish cloths. .
Floor and stove brush.
Dust pan.
Meat and bread knives. . 5‘
Case knives and forks. ' '
Vegetable knives.
TWO egg-heaters. >—
. Grater.
Measuring cup. ‘

 

  

 

 

 

 

 

.10 {Inn PEYTONIA coax BOOK.

Lemon squeezer.

Two granite pie plates.

Four spoons. ' ‘

Bread box.

Hand basin.

Funnel.

Two vegetable dishes.

Potato masher.

Garbage pail.

Refrigerator.

Chairs, stool and table.

The value of these things may range from $35
to $40, not including range, and $100 is not too much
including range.-

The refrigerator is a necessity, especially when
the weather is too warm to use the' cellar. Select
one lined with tile, that contains no cracks and
crevices. The refrigerator requires a great deal of
care; it should be washed out every morning, and
should always contain a saucer of charcoal. Arti-
cles should never be placed in it while warm. Such
things that take the. odor from other articles should
be covered well; The refrigerator should be cleaned
after breakfast, just before you place some of the
dainties that are to be saved for the next meal.

Now that I have given you an idea of what the
kitchen should contain, and with the recipes for al-
most any dish, nothing will remain for you to do
but follow directions and await results, keeping this
adage, “If at first you don’t succeed, try, try again.”

 sum, IEEYTONIArgooKmQK. ’ 11

, BREADsMAKINGL

PREPARATION OF THE DOUGH.

 

Into a bowl or pan an amount of flour is sifted,
into which salt and sugar has been added. Then
lard or lard and butter is worked into this flour,
then the yeast is added, water or milk used to pro-
duce a dough, Too little yeast will, of course, yield
a badly raised loaf, but too much is just as bad and
the loaf becomes heavy and soggy and the bread
tastes yeasty. The amount of yeast used depends
on the strength of the flour, also the liquid used.
About three parts of flour to one of water is a good
ratio. There are two ways to mix the dough, straight
dough and sponge dough. Straight dough is made
by mixing all the materials at one time, set in a warm
place to raise. This is a good way to make bread
over night for rolls or buns for breakfast. But
bread is inclined to be grainy and dry if this method
is used. The sponge method is best adapted for
fancy breads and light biscuits. Here the yeast is
set to work for two or three hours in a portion of
the flour. Then thisis mixedjflith the other flour
and the. remaining materials. Great care must be
used to mix in the other materials, as the mass will
be lumpy. Sponge set bread rises better and keeps
better; it requires more labor and care, yet the end
is the best. The lightness and sweetness of. bread

 

  

 

12 THE PEYTONIA COOK BOOK

depends as much on the way- in which it is made as
on the material used. Bread, as compared with
other foods, such as vegetables, has no waste and is
very completely digested; ,It‘in itself is poor in pro-
tein, yet in connection with our other foods, it is
the “staff of life.” '

BAKING;

 

The heat of the oven should not be too great,
especially at first, or the outside of the bread will
harden too quickly and the interior will be a doughy
mass, while the crust Will be thick and dark. The
temperature of the oven and the time required for
baking a loaf depends upon the size of the loaf.
Small rolls, biscuits, can stand a hotter oven and
quicker baking than loaves which must be heated
slowly and long. One can guess the correct heat by
placing the hand in the oven. For a pound loaf bake
- an hour and a quarter; small rolls, half an hour.
Bread on being'takenjfrom the oven should be re-
moved from the pan, as the loaf will be wet and
sobby if allowed to cool in the pan. After it is cooled
it may be wrapped in a towel and laid 1n the bread
’boX. Hot bread should not be cut, as it ruins the loaf,
making it heavy.

I do not endeavor to try to tell all the kinds of
bread, but just enough that one may always know

 

 THE PEYTONlA COOK BOOK. 13

and be able 'to make good bread; 'There ishardly
any food except milk which is so universally used
as bread. In regard to ingredients, bread is one
of the simplest of our cooked foods. Flour, water,
pinch of salt and a little yeast, yet one finds more ill-.
cooked bread than well-cooked. Different wheats
gives different breads, they vary as to the amount
and quality of ’ gluten. The gluten of hard wheat
can be mixed with large amounts cf water and pro-
duce a large loaf from a small quantity of flour.
Soft wheat, on the other hand, while it does not yield
such a large loaf, makes bread containing less water
and having a milder and more agreeable flavor.
Winter wheat makes good breads; spring wheat
makes pastries. _ .

To have good bread use clean utensils, best vflour,
sweet lard, clean salt, scalded milk 'or’pure, warm
water and a good oven. Don’t. let your bread rise
too much or have too hot an oven; don’t make the
bread too stiff, with patience and care good bread

will be the result.

. WATER BREAD (Compressed Yeast).

 

One quart of flour sifted twiceinto which add
1% teaspoons of salt, 2 tablespoons of sugar, 1% ta-
blespoons of lard or butter, 1/2 cake of compressed
yeast dissolved in 1/2 cup of tepid water. Make a

 

  

 

 

 

 

14‘ This“ *bfiwfiSNiA-“cééfi‘ 366k}
batter" with these ifig‘fé'dients‘; using“ about 'a pint— of
tepid/water? Mixzm‘itil the miXture is stiff enough
. to knead 30n-7thefboiaird.’ Cover closely. with a cloth
and'set‘in a warm place to rise twice its bulk. When-
t'w'ice' its bulk, wo'rk‘down, make loaves and plate in.
the'baki‘ng‘ pans. Let rise until twice its size, bake
in a moderate oven about 45 minutes.

MILK BREAD.

 

Pour a pint of scalded milk on one tablespoon
of butter,’one tablespoon sugar, one-half teaspoon
of 'salt; when this mixture is lukewarm, add one-half
cake of compressed yeast and let rise. When this is
up, stir in three and a half cups of sifted flour and
beat well; Let this rise, then add enough flour to
knead. and work until smooth. Let this rise again,
then'make into loaves and let rise; bake in moderate
ov’e'n'l'

SPONGE ROLLS.

 

Make a sponge. Directions: Pour one pint of
scalded milk on two tablespoons of sugar and but-
ter, one teaspoon of salt, then let cool. Now quarter
of 3. Cake of yeast dissolvedin a quarter cup of wa-
ter; add three cups of twice sifted flour. Cover up
and set. in a Warm place to raise until twise‘ its bulk.

 

 54m: 'pmfiam cock Bock. 15
ft . V . ' - ~ ;'. . i
Add enough flour to knead on' a floured board; knead
until smooth. Set away to rise again; take out,
. make into rolls, rise again; bake 15 to 20 minutes.

ROLLS FOLDED.

 

, Pour a pint of scalded milk on- one tablespoon of
butter and one tablespoon of sugar, half teaspoon
of salt; when; this mixture is cool, that is, lukewarm,
add half cake of compresed yeast, or one cup of
liquid yeast, and let rise. When this has risen and
is light, stir in three and half cups of well-sifted
flour and let this rise. Then add two well-beaten
whites to this mixture and enough flour to knead.
Roll one inch thick, coat with melted butter, dou-
ble this dough, roll out again an inch thick; cut with
biscuit cutter, place in pans, brush the top with
melted butter, let rise; bake in 10 minutes, some—
times 8.

THUMB ROLLS.

 

Same amount as for folded rells, only in placing
the dough in the pans. let the dough come up between
the first finger and the thumb. Each roll will con-
tain the same amount and will be round; coat with
butter and let rise twice the size; bake in a hot oven.

 

  

 

  

 

, . ‘3‘ ,,,,,,

16 THE PEYTONIA COOK’ BOOK.

GRAHAM BREAD. _.

 

Pour one pint of scalded milk on one—third cup of
molasses; add one and half teaspoon of salt and set
away to cool; when lukewarm add one-quarter of
a cake of yeast in one-quarter cup of water, stir in.

' Now add three and a quarter cups of graham flour,

two and three-quarter cups of white flour, 'set away,
well covered, in a warm place to raise. When raised,
out down, shape and place in pansto rise again. Bake
from 40 to 45 minutes. If all graham flour is used,
use five and a half cups. -

 

BOSTON BROWN BREAD.

 

One cup of graham flour, one cup of rye flour, one
cup of yellow corn meal, one full teaspoon of soda,
one and half teaspoon of salt,'mix thoroughly togeth-
er, add three quarters cup-of molasses, pint of sour
buttermilk, beat thoroughly, pour in a buttered
mould, tie on the cover and steam three and half
hours. Your batter must be thin enough to pour.‘

 

GRAHAM BREAD.

One scant pint of milk, three tablespoons of
brown sugar, one and a half teaspoons of salt, one-

 

 

 THE PEYTONIA COOK BOOK. 17

half cake of yeast, one pint of graham flour, one pint
of White flour. Scald and cool the milk, add the sug-
ar and crumbled yeast; when the yeast is dissolved,
make a batter with the White flour. Let it rise until
spongy, add salt and graham flour gradually until
it is as thick as can be worked with a knife.‘ Set in
a warm place to rise; when risen place in pans and
let rise again; grease with butter and bake in a hot
oven. If this mixture is made as stiff as white
bread some like it better. This mixture by above di-
rections is not stiff.

SODA BISCUITS.

 

To a quart of well—sifted flour add one and a' half
teaspoon of salt, one heaping teaspoon of cream of
tartar, one level teaspoon of soda, sift well three
times. Now add three tablespoons of lard, or half
lard and butter; mix well with a knife; nowadd
sour creamer milk and make a stiff mass; knead
, on the board, roll out an inch thick; bake in a hot
oven. -

MUFFINS (Plain).

 

Thr e and a half cups of well—sifted flour, four
teaspoons of bakingpowder, one teaspoonful of salt,
one and a third cups of sweet milk, one egg, three

 

  

 

 

 

 

18 THE PEYTONIA COOK BOOK.

tablespoons of sugar, one and a half tablespoons of
butter. Beat the White and yolk separately, add
salt. sugar and butter, beat all thoroughly, then add
part of the flour and part of the milk, then the rest
of the flour and rest of the milk; beat well; add
baking powder last; bake in a hot oven.

RICE MUFFINS.

 

One pint of flour, 11/2 teaspoon of salt, 2 table-
spoons of melted butter, 1 cup of cold boiled rice, 3
eggs well beaten, 1 pint of milk, 11/2 teaspoon of
baking powder; bake in muffin pans about twenty
minutes.

SALLY LUNNS.

 

1 quart of flour;

3 eggS;

1 tablespoon of lard;

1 tablespoon of butter;

1 cup of light yeast, or 1/1: cake;

3 tablespoons of sugar. ‘

Use as much milk in mixing as will make a soft
dough. Work it‘well, as it only gets worked once.
Then grease with butter and set in a warm place to
rise; 'Bake about an hour. Nice for supper.

 

 THE PEYTONIA COOK BOOK. 19

RICE CAKES.

 

One cup of cold boiled rice, mixed in a pint and
one-half of milk, 2 well beaten eggs, 11/2 teaspoons of
salt, 2 teaspoons of baking powder; beat until free
from lumps; then add flour enough to make a batter.
Bake on a hot griddle; serve hot.

BREAD MAKING.

BAKING POWDER AND SODA.

 

BAKING POWDER BISCUITS.

 

2 cups of well-sifted flour;

3 teaspoons of baking powder;

1% of cup of sweet milk or half milk and cream;

11/2 teaspoon of salt;

2 tablespoons of lard, or 1 tablespoon of lard and
1 of butter. -

Mix the lard and salt well in the flour with a
knife; then add baking powder and liquid. Handle
as little as possible; roll outan inch thick, and bake
in a hot oven.

Always light the gas or gasoline ovens at least
ten minutes before you are ready to bake. Always
take biscuits out of thepan when done.

 

  

 

 

 

 

2'0 THE PEYTONIA COOK BOOK.

DROPPED BISCUITS.

 

1 quart of well-sifted flour;

1 teaspoon of sugar;

1 teaspoon of salt;

3 teaspoons of baking powder.

Sift all together four times. Mix in with a knife
3 tablespoons of butter, and mix with 1 pint of milk;
beat well until thoroughly mixed. Heat your pans
and drop by tablespoons on the hot pans; bake ten
minutes. These are quite different in looks; are de-
licious.

CORN MEAL MUFFINS.

 

1/2 sifter of corn meal;

1 pint of milk;

1 egg;

1/2 cup of flour ;

1' teaspoon of baking powder;

1 full tablespoon of lard;

1 teaspoon of sugar.

Grease muffin rings with lard and fill 34 full;
bake in a moderate oven.

KENTUCKY SOFT CORN BREAD.

 

1 cup of scalded corn meal;

 THE PEYTONIA COOK BOOK. 21

1 tablespoon of lard and butter mixed;

1/2 teaspoon of salt;

1/2 cup of flour;

Yolks of 3 eggs, and enough milk to make a bat-
ter like griddle cakes.

Beat the whites; add 2 teaspoons of baking pow-
der to some dry meal, and put in last.

Butter a deep pan or dish; bake a golden brown
in a moderate oven. This is delicious and liked by
those who like a soft bread.

BAKING POWDER AND SODA.
MUFFINS.

2 cups of Quaker Oats;

3 cups of flour;

1 pint of sweet milk or cream;

3 teaspoons of baking powder.

1 teaspoon of salt;

2 eggS;

21/2 tablespoons of butter.

Sift flour, baking powder and salt together, add
Quaker Oats, then the milk and beaten egg, lastly
the butter melted, beat hard for two minutes, fill
mufiin pans two—thirds full, bake 20 minutes in a hot
oven.

 

  

 

 

 

 

 

\

22 31008 31000 vmomad am.
MUFFINS (Com Meal).

 

4 cups of twice sifted corn meal.

2 tablespoons sugar.

11/; teaspoons of salt.

2 tablespoons of butter.

1A; cup of flour.

2 teaspoons of baking powder.

2 eggs.

Add enough sweet milk to make a batter, then put
in greased gems and bake in a hot oven.

CORN BREAD.

 

2 cups of corn meal;

1 tablespoon of sugar.

2 mespoons of baking powder;
1/2 tablespoon of salt; .

2 eggs. 7/2, aw/w/

2 full tablespoons of butter (melted);

Bake in a narrow pan 15 or 20 minutes.

EGG DOUGHS.

POPOVERS.

 

2 eggs well beaten;
1/2 pint of sweet milk;

 THE PEYTONIA COOK BOOK. 23

1 pint of thrice sifted flour;
Strain through a sieve; fill the cups two-thirds
full of batter, set in a hot oven, bake 40 minutes.

WAFFLES.

 

2 cups of flour;

1/2 teaspoonful of salt; ~é:

2 teaspoons of baking powder.

1 teaspoon of sugar;

1 cup of sweet milk;

Yolks of two eggs;

4 tablespoons of melted butter.

Beat to a smooth batter, add last the whites of
two eggs baten stiff. I

FLANNEL CAKES.
1 pint of rich buttermilk;
3 eggs well beaten,
1/3 teaspoon of salt,
1 level teaspoon of soda added to milk and eggs.
Add enough flour to make a batter that can be
poured. Fry on a hot griddle.

NOODLES.

 

Noodles are a kind of egg macaroni. YOu make a

 

  

 

 

 

 

 

 

21 THE PEYTONIA COOK BOOK.

stiflf dough of egg and flour and salt. This is rolled
and rolled, then cut in strips and may be cooked at
once or dried.

1 egg;

1/; teaspoonful of salt;

Flour to make a stiff dough; roll as thin as you
like them. Fine in soup.

POPOVERS.

 

Popovers are‘the result of a very thin batter, us-
ing an egg beaten Dover’s.

1 cup of flour;

1 cup of milk;

- 1 egg not separated;

Pinch of salt.

This batter is poured quickly into greased cups,
iron or earthenware, and baked until thoroughly
done. Yorkshire pudding is a similar combination.
Popovers, like maringues and sponge cake, require
long cooking at moderate heat. If taken from the
oven too soon they shrivel out of shape.

TIMBLE CASES.

 

”In making timble cases and noodles, the egg is
merely used to stick the flour together. Timble cases
are not light;. they are made from a thin batter to

 THE PEYTONIA COOK BOOK. .25

which egg, flour and milk with small quantities of fat

and sugar are added. Timble cases’are cheap, and

filled with meat, fowl or fish make a dainty dish.
' Directions and Amount.

llpint of flour;

1/2 pint of sweet milk;

4 eggS; . -

2 tablespoons of olive oil or sweet butter;

1 tablespoon of salt.

Stir flour and milk to a smooth batter, add oil,
salt, eggs lastly. Dip timbal iron in boiling oil then
in batter and then in fat, fill with anything that has
a white sauce, as veal, chicken, peas, etc.

FLANNEL CAKES.

 

1 egg;

1 cup of milk;

11/: teaspoon of salt,

11/; teaspoons of baking powder;

Flour enough to make a thin batter. ‘Fry in a
little lard or drippings ‘a golden brown, serve with
maple syrup or New Orleans molasses. I

QUEEN FRITTERS.

 

2 tablespoons of butter;
1/3 cup of flour;

 

  

 

 

 

‘E
i
l

 

 

 

 

26 THE PEYTONIA COOK BOOK.

1/2 cup of boiling water;

2 eggs; pinch salt; 1 teaspoon baking powder.

Put butter in a small saucepan and pour on the
boiling water. As soon as the water reaches the
boiling point remove from fire, stir in the flour; al-
low this mixture toget cold, add beaten eggs, speck
of salt and lastly baking powder; fry in deep fryng
pan half full of fat drippings or lard.

POPOVERS.

 

‘ 2 eggs;

1 cup of flour;

1 cup of milk;

1/2 teaspoonful of salt;

1 teaspoon of sugar.

Sift flour and salt.

Beat egg until creamy and light, add milk and
flour. Strain this, add baking powder, beat well,
cook in popover cups 25 minutes in a hot oven;

MUFFINS.

 

2 cups of flour;

2 eggs well beaten;

1 cup of milk;

11/; teaspoons of sugar;

1 teaspoon of baking powder; .

 THE PEYTONIA COOK BOOK. 27

11/2 tablespoons of butter (melted).
Bake 25 minutes in a hot oven.

Noodles are easily made and good qualities may
be purchased.

Noodles may be cooked in clear salted water,
served with a white sauce.

EGG DUMPLINGS.

 

1 egg;

2.teaspoons of water;

1 tablespoon of baking powder.

Flour enough to make a stiff dough, yet be able
to stir with a wooden spoon. Drop the dough off
the» spoon into boiling water. When done, fry in
butter and make a brown sauce. These dumplings
are fine in sour kraut. _

MEATS.

 

Meat of any kind should have little odor when in
good condition. It should be firm and dry rather
than moist, and should have a good quantity of fat.
Muscles getting little motion or exercise will be ten-
der, while the active ones will be tough. The neck
and legs will be tough. The neck and legs will make

 

  

 

 

 

 

28 THE PEYTONIA COOK BOOK.

2) good broth but no good roast. The choice cuts
are the rump and loin. The muscles of good beef are
dark red when first cut and the fat a yellowishwhite.‘

Steaks and roasts should be exposed to intense
heat first.

For the tougherparts we may use a meat chop-
per, 01' cook slowly for a long time in a gravy.

There are many ways of preparing beef, roast—
ing, braising, pan-broiling, broiling and frying, also
boiling.

. ROASTING.

If the meat is lean, you may lay slices of 'bacon
on the meat. Rub the meat well with salt and pep—
per, dredge with a little flour and place in a hot oven;
baste with its own drippings when done.

Braising is adapted for meats that are tough. A
deep pan is selected, a granite one, with a good fit-
ting top. These must fit so well that all the steam is
kept in, making the meat tender if tough. A few
drops of lemon may be added to the gravy.

L

TO B'ROIL’. - ' , =

 

To broil meat‘the fire must- be clear and bright
and hot. Charcoals- are best to 'broil- on. Use a
double broiler and hold over the coals, turning after

1you have counted ten. When both sides are well

 _,_____,_.__.____,‘_.—~¢: 3—~——, :2" :;-.._':::::Z' . ..

THE PEYTONIA COOK BOOK. 29

seared, take up and serve with drawn or brown
sauce. Broiled steaks are very juicy. If a gas flame
is used,‘the steak is ready to serve after three turn-
ings. '

TO PAN BROIL.

 

Heat a steel frying pan to blue heat; now rub the
bottom with a bit of fat, place the meat in the pan,
keep turning and turning, allowing fourininutes to
an inch thick steak. Serve with drawn butter that
has been seasoned.

FRYING (The Art).

 

T0 fry is to cook in a deep fat. The fat to fry
in must nearly-cover the article to fry in. To know
when your fat is hot enough, drop in a bit of dough,
if it browns quickly it is hot enough.

To fry croquettes, and Wishing to know. if the
lard is hot enough, draw a match over the boiling
grease, the match should light.

BOILING.

 

The meat should be placed in boiling water, ‘so
that the flavor and nutriment is not lost in the water.

 

  

 

 

 

 

 

    

THE PEYTONIA COOK BOOK.

ROAST BEEF.

 

A nice piece of beef for roasting should be select—
ed. Not too lean. Wipe roast with damp cloth.
Place on rack of the broiler, rub with salt and dredge
with flour. Place in a hot oven that the surface may
be quickly seared.

BEEF.

 

Beef is the most common of animal food. The
best cuts come from the middle of the'animal. The
neck of beef is used in mincémeat and can be used
1 or sausage; it is cheap.

Chuck lies just behind the neck; includes the first
five ribs; used as cheap steak, roast (pot) or stew.

Ribs are used for roasts and constitute the best
of the forequarter. Rib roasts are very fine indeed.

Between the neck and brisket is a piece of meat
excellent for beef tea, as one needs a juicy piece. It
may be used forstews, also when long, slow cooking
is quuired to make the meat tender and set free
some of the rich juices.

Brisket 1s between the fore shank and the navel;
this is used for corned beef. One end of the brisket
is thick, this is called ‘fancy and the thin end, the
thick end being superior and of course expensive.

The best roasts are the larger, but of course one

 

 THE PEYTONIA COOK BOOK. ,31

must buy according to means and number of per—
sons to partake of the roast.

The finest roasts are from the first three cuts of
the sirloin, rib—roast, chuck. Now for good steaks,
by all means have them cut thick. Meat that is de—
sirable for roasts is good for, steaks.

For pot roasts and braising the meat is to be ren~
dered digestible, so we may use a tough meat, flank
and leg.

For stews we desire to extract some or all of the
juices from the meat; you may purchase flank, leg
or sticking piece. Righthere I’ll tell yOu where and
why this is called the sticking piece it is between the
neck and brisket. It is here where the animal bleeds
when butchered.

Beef heart is a solid piece of palatable meat; a
good-sized heart will feed fourteen people. I It may
be served hot, cold or sour. It may be braised,
baked or stewed.

Liver—Of this one should be careful, only calf ’3
liver is preferred; ,

Kidneys are cooked by some; they may be steWed
or braised. ‘ '

Shin meat is uesd for soup meat. Some of the
shin meat has bone in it; be sure not to threw this
away, as the bony part is rich in gelatine.

Sirloin is the choicest part of a beef,‘ the best
between the ribs and rump. The first cuts of‘the
steaks and roasts cOme from 1439-. The sirloin is

 

  

 

 

 

 

 

32 * THE PEYTONIA COOK BOOK.

\loin are not so tender, but after these cuts the best

of the meat is now available. The tenderloin brings
the best prices on the market. The tenderloin that
extends in the rump is cheaper.

The rump lies back of the poin, it weighs about
fifty pounds. It may be used for steaks and roasts,
while the less desirable parts may be used for pot
roasts. ' ' ‘

The round is between the rump and the hind
shank. The round isdivided into two parts, the top
and bottom round. The bottom round is tougher
and cheaper meat. The tOp round makes fine steaks,
but is best for braising and stews. ,

The shank, or shin, is used for soups.

The flank is between the navel and second round
cut; this is usually corned; it is thin and has a good
mixture of fat.

TONGUE.

A tongue should be firm and thick and have
plenty of fat. You may use them fresh or smoked.

‘ Tripe 'is the lining of a cow’s stomach. It may
be used pickled or plain.

Sweetbreads are very fine, especially in a young
calf or lamb. If the animal is milk fed the sweet-
breads are better. Good sweetbreads should be white,
firm and plump; they are sold in pairs. Pork sweet-
breads are‘cOarse and dark Colored. Learn to dis-