Property:Recipe description
B
Add 1 cup of [[Recipe:Classics:The_Plain_Sailing_Cook_Book/3230._White_Sauces|White Sauce No. 2]] to [[Recipe:Classics:The_Plain_Sailing_Cook_Book/2960._Boiled_Macaroni|Boiled Macaroni]], put the mixture in a buttered baking-dish, cover with bread crumbs, and bake until it browns on top. [[Recipe:Classics:The_Plain_Sailing_Cook_Book/410._Tomato_Sauce|Tomato Sauce]] may be used instead of White Sauce, if desired. +
Put a layer of [[Recipe:Classics:The_Plain_Sailing_Cook_Book/2960._Boiled_Macaroni|Boiled Macaroni]] in a buttered baking-dish, and cover it with grated cheese. Repeat these alternate layers of macaroni and grated cheese until all the macaroni has been used; then pour one cup of [[Recipe:Classics:The_Plain_Sailing_Cook_Book/3230._White_Sauces|White Sauce No. 2]] over the mixture, cover it with buttered crumbs, and bake until it is brown on top. +
'''Table for Cooking'''
{| class="wikitable"
!''Kind of cereal''
!''Proportion of water to cereal''
!''Boiling time''
|-
|Prepared oats
|1 cup water to ½ cup cereal
|2 hours
|-
|Prepared wheat
|2 cups water to ½ cup cereal
|45 minutes
|-
|Hominy
|2 cups water to ½ cup cereal
|1 hour
|-
|Rice
|1½ cups water to ½ cup cereal
|45 minutes
|-
|Corn-meal
|2 cups water to ½ cup cereal
|3 hours
|} +
The time required for boiling eggs, if the water is at the boiling-point when the eggs are put into it, is approximately as follows: Soft Boiled, from two to two and a half minutes; Medium Boiled, from three to three and a half minutes; Hard Boiled, from four to five minutes. Hard-boiled eggs to be used cold in salads, etc., should be put into water at the boiling-point and the heat then reduced so that the eggs will cook very slowly for twenty minutes. +
Bouillon consists of [[Recipe:Classics:The_Plain_Sailing_Cook_Book/10._Soup_Stock|Soup Stock]], with seasoning added. +
Place 2 or 3 slices of plain bread in the bottom of a baking-dish, and pour over them ½ cup of milk. While this is soaking, prepare a custard in accordance with the first three directions in the [[Recipe:Classics:The_Plain_Sailing_Cook_Book/1900._Baked_Custard|preceding recipe]]. Pour the custard over the bread in the baking-dish, add ⅓ cup of raisins (which have previously soaked for an hour in cold water) and ¼ teaspoon of cinnamon. Bake in a slow oven for about three-quarters of an hour, or until the custard stiffens and is slightly browned. If desired, the pudding may be covered with [[Recipe:Classics:The_Plain_Sailing_Cook_Book/1700._Meringue_for_Pies_or_Puddings|Meringue]] after baking, and then replaced in the oven until the Meringue browns slightly. Or the pudding may be served with [[Recipe:Classics:The_Plain_Sailing_Cook_Book/2640._Hard_Sauce|Hard Sauce]]. +
C
Make [[Recipe:Classics:The_Plain_Sailing_Cook_Book/2880._Caramel_Sauce|Caramel Sauce]], and add it to either [[Recipe:Classics:The_Plain_Sailing_Cook_Book/2800._Plain_Ice_Cream|Plain Ice Cream]], or [[Recipe:Classics:The_Plain_Sailing_Cook_Book/2810._French_Ice_Cream|French Ice Cream]], instead of sugar. +
Add 1½ squares of bitter chocolate, melted in a cup over hot water, to [[Recipe:Classics:The_Plain_Sailing_Cook_Book/2810._French_Ice_Cream|French Ice Cream]] when the mixture has thickened in the double-boiler. Or, use the amounts and directions for [[Recipe:Classics:The_Plain_Sailing_Cook_Book/2800._Plain_Ice_Cream|Plain Ice Cream]], scalding the cream in the double-boiler and adding to it 1½ squares of bitter chocolate melted in a cup over hot water. If the chocolate lumps in the cream, stir over the fire until it dissolves. +
Use 2 tablespoons of finely ground coffee to each cup of water. If an ordinary coffee-pot is used instead of a percolator, mix a little beaten egg with the ground coffee before it is put into the pot. It will also help to clear the coffee if a tablespoon or so of cold water is dashed into the boiled coffee just before the pot is taken from the stove. The coffee should boil three minutes if cold water is used at the start, or five minutes if hot water is used.
The coffee-pot or percolator should be aired well after washing. At least once a week fresh water containing a little soda (1 teaspoon to a quart of water) should be boiled for several minutes in the pot or percolator; the latter should then be washed out in fresh hot water, and set in the sun to air. +
Follow the same general directions as given above for [[Recipe:Classics:The_Plain_Sailing_Cook_Book/2400._Lemon_Jelly|Lemon Jelly]], but substitute 1 cup of hot coffee for the cup of boiling water, omit the lemon juice, and use only ¼ cup of sugar. +
Follow the same general directions as given for [[Recipe:Classics:The_Plain_Sailing_Cook_Book/3140._Wheat_Cakes|Wheat Cakes]], but use only ½ cup of flour, and add ½ cup of corn-meal. +
The general method described below may be followed for making any form of creamed vegetable soup—asparagus, cauliflower, celery, corn, green-pea, potato, tomato, spinach, or onion. The vegetable used may be either canned or fresh; in the latter case, however, it must be previously cooked. +
Cucumbers are usually served as a salad without cooking, but they may also be prepared and cooked in the same way as [[Recipe:Classics:The_Plain_Sailing_Cook_Book/740._Squash—Summer|Summer Squash]]. +
D
In preparing to freeze ice cream, etc., first see that all parts of the freezer are at hand and in good working order. Put a sufficient quantity of ice in a heavy canvas bag, kept for this purpose, and with an axe or wooden mallet pound the ice in the bag into fine pieces. Mix rock salt with the broken ice, in the proportion of about one part salt to three parts ice. Put the covered freezer can in its proper place in the bucket, add the dasher and turning apparatus, fill the bucket around the can nearly full of the mixed ice and salt, and turn the handle until the ice has settled around the can as much as it will. Remove the turning apparatus and the cover of the can, and wipe away any particles of ice or salt around the top. Pour the mixture to be frozen into the can, replace the cover and the turning apparatus, and turn the handle slowly and steadily for from twenty to thirty minutes. Remove the turning apparatus and the cover, lift out the dasher and scrape from it into the can any of the frozen mixture clinging to it. Press the mixture down into the can as compactly as possible. Replace the cover of the can, and insert a cork in the hole of the cover. Remove the plug from the lower part of the bucket, and allow the water to run off. Replace the plug, refill the bucket with ice and salt so that it is heaped up over the top of the can, cover the freezer with an old blanket or piece of carpet, and let it stand in a cool place for an hour or more. +
Any kind of dried fruit may be used for pies, after it has been prepared according to the directions for [[Recipe:Classics:The_Plain_Sailing_Cook_Book/3180._Stewed_Dried_Fruit|Stewed Dried Fruit]].
In using canned fruits for pies, very little, if any, sugar should be added to the fruit. A tablespoon of flour should, however, be stirred into the fruit to thicken the juice. +
F
Use the materials for [[Recipe:Classics:The_Plain_Sailing_Cook_Book/1900._Baked_Custard|Baked Custard]] and follow the first three directions for that recipe. Stir into the uncooked custard ½ cup of grated cocoanut.'"`UNIQ--ref-00001C4D-QINU`"' Make the pie without a top crust, and bake in a slow oven until the top is browned and the filling stiff.
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Use the materials for [[Recipe:Classics:The_Plain_Sailing_Cook_Book/1900._Baked_Custard|Baked Custard]] and follow the first three directions for that recipe. Pour the uncooked custard into the bottom crust of the pie. Omit the top crust. Put in a moderately hot oven and reduce the heat at once, allowing the pie to bake slowly until the custard is stiff and the top well browned. A little nutmeg may be sprinkled over the top of the pie before baking. +
Apples should be cut in quarters, cored, peeled, and thinly sliced.
Peaches should be peeled, cut in half, stoned, and sliced.
Cherries or plums should have the stones removed.
Strawberries, raspberries, gooseberries, etc., should be thoroughly washed in cold water, and allowed to drain.
Cranberries should be cooked in accordance with the directions for [[Recipe:Classics:The_Plain_Sailing_Cook_Book/3200._Cranberry_Sauce|Cranberry Sauce]].
In using any uncooked fruits or berries above mentioned, fill the lower crust of the pie with the prepared fruit. Pour over this from ½ to a full cup of sugar, into which one tablespoon of flour has been mixed. The amount of sugar will depend upon the relative sweetness of the fruit used. In the case of apple pie, the flour should be omitted, but the pie should be flavored with ½ teaspoon of spice or 1 tablespoon of lemon juice. Any fruit or berry pie may be made richer by putting a few bits of butter on top of the filling before the top crust is placed over it. +