This section is from the book "The New Cookery", by Lenna Frances Cooper. Also available from Amazon: The New Cookery.
1 quart can tomatoes 1 quart celery (chopped very fine)
1 pint onions (chopped very fine)
2 tablespoons salt.
1/4 cup lemon juice Cook the tomatoes, celery and onions covered until very tender and quite thick. When almost done add the salt. Add the lemon juice at the very last.
1 pound Concord grapes }4 cup sugar.
1/4 cup lemon juice 14 teaspoon cinnamon.
Wash the grapes and pick from the stem. Add enough water to keep from burning. Let boil until soft enough to press through a colander. Add the rest of the ingredients to this pulp and boil down to the desired consistency.
Mix Yogurt or Neufchatel cheese with just enough cream to form into a heavy paste. Mix until smooth, form in rosettes by forcing through a pastry tube. Pipe the rosette in the center of a wafer or thin cracker and put a bit of colored jelly on two opposite corners, or if preferred, a small rosette may be piped on each corner and a bit of bright colored jelly placed in the center.
2 cup lemon juice 2/3 cup sugar 2y2 cups water.
2 tablespoons mint ys package Vegetable Gelatine (14 oz).
Soak the mint in the lemon juice one hour, then strain and add the sugar and iy2 cups cold water. Soak the Vegetable Gelatine in warm water 20 minutes or more. Strain and add to 1 cup of boiling water; let boil five to ten minutes. Strain and add to the other ingredients. Turn into molds wet with cold water and let stand until ready to serve.
1 3/4 cups cucumber pulp Vs package Vegetable Gela tine (Vit oz).
1/4 cup lemon juice 1 cup water 1/2 teaspoon salt.
Few drops onion juice To prepare the cucumber pulp peel the cucumbers and grate; strain through a colander and press through as much liquid as possible. Add the lemon juice, the salt, and the onion juice. Prepare the Vegetable Gelatine by putting to soak in warm water 20 minutes or more. Drain and put to cook in the boiling water. Let cook five to ten minutes. Strain and add to the juices. Turn into molds wet with cold water. When firm, unmold and serve upon a lettuce leaf with or without a salad dressing.
1 cup cottage cheese.
1/2 cup Mayonnaise Dressing.
2 slices bread.
Trim the crusts from the bread and cut into two oblong pieces. Toast to a nice brown and moisten slightly with hot water. Mix the cottage cheese with the mayonnaise and serve a spoonful upon each slice of the toast. This makes a nice relish and is said to have much the same flavor as caviar.
2 cups grated turnip 1 teaspoon salt.
2 tablespoons lemon juice 1/2 cup cream.
Wash, peel and grate a sufficient number of turnips to make two cups. New turnips are best for this recipe. To the cream add the lemon juice and the salt and beat thoroughly, then pour over the grated turnip.
1/3 box Vegetable Gelatine 1 1/2 cups buttermilk or Yogurt buttermilk.
1/2 cup thick cream Juice and grated rind of 2 lemons.
1 cup boiling water.
Prepare the Vegetable Gelatine according to General Directions for the Use of Vegetable Gelatine and cook in the one-half cup of boiling water. Add to the buttermilk, cream and lemon, then turn into molds to cool. When set, serve with mayonnaise dressing.
1 pint condensed tomato.
1/2 cup lemon juice.
4 tablespoons brown sugar.
1 teaspoon cinnamon.
1/4 teaspoon cloves.
4 tablespoons grated onion.
Cook the condensed tomato slowly one-half hour. Add the grated onion, sugar, cloves, cinnamon and cook one-half hour longer. Then add the lemon juice.
Canned tomatoes may be used instead of condensed tomatoes, in which case it will be necessary to use 3 pints. Cook them down until reduced to one pint. Rub them through a colander and proceed the same as above directed.
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