Table Of Content

I'M h 5 ; 1 1 I \ *. 1 ; 'i '^ : : i I i%»IZ Digitized by the Internet Archive in 2006 with funding from IVIicrosoft Corporation http://www.archive.org/details/americwomanscookOOdelirich Ame Woman's rican COOK BOOK Edited and Revised hy Ruth Bcrol^^ncimcf Director/ Culinary Arts Institute From the DELINEATOR COOK BOOK Edited by Delineator Institute, Mildred Maddocks Bentley, Director Martha Van Rensselaer and Flora Rose Directors, College of Home Economics -Cornell University Published for CULINARY ARTS INSTITUTE by CONSOLIDATED BOOK PUBLISHERS, INC. CHICAGO, 1939 Copyright, 1939 by Consolidated Book Publishers, Incorporated Chicago, 111. Copyrights of previous works in which certain parts of this book appeared Copyright, MCMXXVIII MCMXXXIV by Butterick Publishing Company Entered at Stationers' Hall, London, England Copyright, MCMXXXVIII by Consolidated Book Publishers, Incorporated Manufactured in theUnited States ofAmerica by The Cuneo Press, Inc. - Table of Contents PAGE PAGB Useful Facts about Food - 1 Salad Dre-ssi-ngs--- ---- 446 How to Buy Food - - 35 Cakes 451 Food Value-s -an-d -Me-al Cake Fil-lin-gs -an-d F-ros-t Planning 39 ings 472 Menu Making - - - - 47 Cookies, Doughnuts, Gin- The School Lunch - - 60 gerbrea-d,-Sm-al-l C-ak-es5- 04283 Table Settin-g a-nd-Se-rvi-ce 64 Candies Carving ----- 83 Fruit Desserts - - - - 517 Garnishes------ 88 Custards, Gelatin and Cereals 92 Cream Desserts - - 525 Yeast Breads - - - - ^7 Hot and Cold Puddings - 539 Quick Breads - - - - 117 Frozen Desserts - - - 557 Sandwiches - - - - 131 Sauces for Desserts - - 579 Toast - - - - - - 156 Pastry and Meringues - 585 Appetizer-s -- ------- 1-61558 French Recipes - - - 615 Soups Hot and Cold Beverages 635 Soup Accessories - - - 186 Food for Invalids - - - 650 Fish - 191 High Altitude Cooking - 657 Meat - 228 Canning, Preserving and Poultry and Game - - 274 Jelly Making - - - 658 StuflSngs for Fish, Meat, Piddes and Relishes - - 687 Poultry and Game - - 303 Casserole and Oven Cook- Sauces for Fish, Meat, ery 701 Poultry, Game and Cooking for Two - - - 710 Vegetables - - - - 307 Cooking at the Table - - 718 Entrees and--Mad-e--Ov-er Food Equivalents - - - 722 Dishes 326 The Friends Who Honor Vegetarian D-ish-es-- ---- 351 Us 724 Egg Dish-es----- 360 Herbs, Spices, Extracts - 730 Cheese ----- 374 ForeignWordsandPhrases 734 Vegetable-s ----- 383 Wine Seasons Fine Food - 737 Salads 424 Index 759 List of Illustrations REFER REFER PAGE ILLUSTRATION topage PAGE ILLUSTRATION TOPAGE APPETIZERS 486A Frosted Delights - 484 116640BA CAappneatpiezsersand- Ap-pet-iz-- 162 448701AB HFrouiwt tCoaFkreost-a-Cak-e -- 447625 116644BA ICnodceirksvtiadi(ulcaolTlr-ora)y-Sa-n--d-w--i-c1h-58-115682 444858676AAA IHMcaoerbwotxhtoaCoMoakWkiaeesshCi-onogk-tioesn- 448853 Loaves 150 Pie 469, 474 480B Novelty Frostings - 478-482 BREADS 486B Petits Fours - - - - 496 122A Apple Flapjacks - - 121 486B Sugar Cookies - - - 484 125A Assorted Quick Breads 496A Torte 496 129, 130 471A Upside-Down Cake - 471 lOOB Assorted Rolls - - - 110 471B White Mountain Cake 461 lOOA Braided Bread - - - 101 CANDIES 106A Bread and Rolls 496B Assorted Candies - 502 332A Br(ecaodlorC)roust-ade-s -- 1-08-1312.^0 5566CC SPuplulnedSuSguagrar -- -- -- 551156 lOOB Clover-Leaf Rolb - - 109 CHEESE 125A Corn Bread - - - - 127 157B CGoirnnguercborpeiaad -- -- -- -- 419547 339708BB CChheeeessee FBoisncduuiet o-n - 382 lOOB Crescent Rolls - - - 109 Asparagus - - - 623 111120115022AAAA CEFHGnooioglrnnldgneiieysnrhBgbSrrMaeetunahafddedfwiiD-n-csohu---gLoha---f ----- 411119022114790 473115378885877AAAA CCCFChrhhhoeeeeseeeetsssseeeeedRFSToMrtrlueilaiclstykos-nTra----y ----- 18----6,343317487814046 l11O2OBA HKnoenaedyinTgwitshte Do-ug-h -- 111050 413359BB TPoeaasrt-eGdrapCeheeSsaleadLoa-f -- 414507 112B PSewceadnisCharTaemaelRiRnoglls- -- 111216 347385AB WTeolmsahtDoERSaRSroeEsbRieTtSS-alad- -- 437374 122B Popovers 119 125B Sally Lunn - - - - 126 572A Baked Alaska - - - 568 125B Scones 126 24B Banana Fritters - - - 493 112B Swedish Tea Ring - - 111 535B Bavarian -Cr-eam----- 534 Pecan Caramel Rolls - 126 572B Bombes 578 157B Toast 156 535B Charlotte Russe - - 536 157A Toasted L-oaf--- ---- 157 122B Coffee Cakes - - - 113 122A Waffles 122 549B Date Pudding - - - 550 549B English Plum Pudding 548 CAKES, COOKIES 549A Fruit Pudding - - - 549 457B Cakes of Many 6A Fruit Tartlets - - - 604 Varieties - - 451-471 535A Garnishing Custards - 554 471A Chocolate Marshmallow 535A Hard Sauce - - - - 581 Roll 470 566B Ice Cream in Canta- 457A Devil's Food Cake - - 458 loupe 557 IV LIST OF ILLUSTRATIONS REFER REFER PAGE ILLUSTRATION to page ILLUSTRATION TO PAGE MEATS 566B Ice Cream in Meringue Cups 499 363B Bacon 265 572B Ice Cream Sandwich - 569 Fluffy Eggs - - - - 373 496A Plum Puddings - - - 548 290A Boning and Stuffing 549A Rennet-Custard - - - 554 Shoulder 303 496B Shortcake - - - - 547 256B Breast of Lamb - - - 258 566A Vanilla Ice Cream with Stuffed Onions - - - 403 Strawberries - - - 563 264A Candle Roast of Pork - 259 85A Carving Leg O'Lamb - 85 EGGS 85B C-arv-in-gS-tea-ka-nd-Roast 363B Fluffy Eggs - - - - 373 83, 84 Bacon 265 256A Crown Roast of Lamb - 256 363B Ham and Eggs - - - 264 34lA Flank Steak Fillets - - 343 363A Poached Eggs - - - 360 Onion Sauce - - - 315 363A Puffy Omelet - - - 363 363B Ham and Eggs - - - 264 ENTREES 256A Leg O'Lamb - - - - 257 341B Meat Balls - - - - 245 332A Bread Croustades - - 329 230A,B,QD 332D Chicken Mousse- - - 350 Meat Cut Charts - - 230 332A Creamed Sahnon - - 219 243B Planked Steak - - - 244 341B Croquettes - - - 335-341 239A,B Pot Roast of Beef - 239 157A Entree Treasure Chest 62IB Rechauffe of Lamb - 620 329, 224 242A Roast Beef with York- 332B Muffin Tin Timbales shire Puddi.ng.. 327,330 (color) - 242 328A Noodle Ring with 243A Roasting Beef - - - 242 Creamed Chicken 243B Rolled Roast - - - - 231 332D No(coodllore) Ri.ng- wi-th- 344 622614BA SSatuufsfaegdeHaanmd -Cor-n -- -- 621639 Vegetables - - - - 344 341A Stuffed Peppers - - 346, 347 332C TTiimmbbaallees CoafseTsoas-t -- -- 333331 606A CoPcIoEnS,utPACSrTeRIaEmSPie (color) - - - 598, 600 EQUIPMENT 594B Fruit Dumplings - - 548 32A FoodMixer------- -- 3 594A How to Keep Pics in 34 Gadgets Shape 587 6A Oven Management - - 5 587A, B How to Make Pies - 583 6B Using Oven and Broiler 2 594A Lattice Top Crust - - 587 38 A Well-Planned Kitchen 594B Pastry Pinwheels - - 610 POULTRY FISH 290B Boning and Rolling 196B Baked Fish - - - - 196 Turkey - - - - - 196A Cooking Salmon - - 193 85A Carving Poultry - - - 86 332A Creamed Salmon - - 219 332D Chicken Mousse - - 350 196B Lobster 218 407A Chicken Ring - - - 350 216A Planked Fish (color) - 200 Brussels Sprouts - - 392 276B Methods of Trussing JELLIES, PRESERVES Poultry 276 683A, B Jelly 681 264B Preparing Poultry - - 275 676A Orange Marmalade - 675 296A Roast Chicken (color) 277 676A Peach Preserves - - - 670 276A Stuffing and.R.oa.sting 676B Preserves 667 Chicken - 277 - LIST OF ILLUSTRATIONS REFER REFER PAGE ILLUSTRATION to page PAGE ILLUSTRATION to page PROCESSES TABLE SETTINGS 24B Clarifying Fat - - - 2^ 56B Bridal Breakfast Table 57 ^2B Correct Measurements - 13 76A Buffet Dining Table - 726 3224BA WDheiepppiFSnaAtgLFACrDryeSiangm -- -- 2334 7766BD, CTabDlienneSerttSienrgvsice- Ch-art- 7766 56B Thanksgiving Dinner 427A Cabbage in Aspic - - 428 Table 56 435A Frosted Melon - - - 440 435A Fruit Salad Bowl - - 441 VEGETABLES 436A Molded Fruit Salad 390B Artichokes with Hol- 435B Pea(cro-lGorra)pe-Sal-a4d27,-43-7, 454300 390B Aslpaanrdaagiuses wSiatuhceChe-e3s8e8, 312 444223775BBB STStaoulmfaafdetdoBoTwRoolmsaet-oSa--lad-- --- 444433134 621A AsFpoanrdaugeus w-ith- H-ol-- 623 427A VegetablePlatewith 388-423 landaise Sauce -389,312 Hollandaise Sauce - 312 407A Brussels Sprouts - - 392 SANDWICHES Chicken Ring - . - 350 164B Individual Sandwich 396B Carrot Ring - - - - 355 Loaves 150 407B Cauliflower - - - - 393 139B Sandwiches - - - 131-155 Potato -Cup-s-- ------ 408 139A Sandwich Loaf - - - 150 396A Corn 395 139A Sandwich Treasure 621B Corn wirh Sausage - - 619 Chest 132 621A Lima Beans Neufchatel 625 139B Toasted Cheese Loaf - 157 407B Pigs in Taters - - - 406 SOUPS 407B Potato Cups - - - - 408 190 Assorted Soup Acces- Cauliflower - - - - 393 111788077BAA PCCCehhosaeenoeersssSioeeeosmuRmpSoteliclkss-- --- --- 18--6, 311118886716684 423504671BAA SBSSrttqeuuuaffasffsteehddofOPenLp.ipaoenmr-sbs ---- ---- 34---6 424305413878 170A Cream of Corn Soup - 178 396B Toasted Carrots - - - 393 170B Cream Soup - - - - 177 390A Vegetable Cookery - - 385 170B Pea Soup 174 91 Vegetable Garnishes - 90 Consomme - - - 168, 171 427A VegetablePlatewith 388-423 187B Soup Accessories - - 186 Hollandaise Sauce - 312 AT YOUR SERVICE Unless otherwise specified, all recipes are based on service for six persons. When cooking for more, multiply the ingredients in direa proportion. When fewer are to be served, divide by two or three as necessary. A full discussion of the problems of small quantity preparations is found in the chapter entitled "Cooking for Two"