For many years The R. N.-Y. has been collecting tested recipes from
nn immense army of practicrti housewives. Some are entirely original;
others are doubtless modifications of familiar practice. It is an easy
matter to mislay a recipe not needed for immediate use, and we are thus
often asked to repeat their publication, not once, but perhaps a dozen
times. For this reasnn it seemed wise to print a selection of these recipes
in permanent form, and "The Rural Cook Book" was decided upon, as
a successor to "The Business Hen'' and "The Farmer's Garden." Before
we had finished assembling our material, however, we discovered that we
had enough recipes alone to till four books of the required size, and the
question became not whnt to put in, but what to leave out. It was decided
that we must give as much space as possible to canning, preserving,
pickling, and other uses of fruit and vegetables, as such recipes are
especially useful to farm housekeepers. This little book is not intended,
to be a complete guide to domestic economy; in spite of its
feel sure that it will be found a real practical helper, and
we also think it will fill a place left vacant by many a more pretentious
volume.
3,q,i,i=db,GoogIc
CONTENTS
Chapter I. Soups.
Vegetable, Meat, Chowders, etc 7-13
Chapter IT. Fish.
Including Oysters and Clams 13-18
Chapter III. Meats.
Roasts, . Stews, Broiling, Meat Pies, Curing Hams, Coming
Beef, Making Sausage, Game 19-39
Chapter IV. Pastry and Pies. *
Crusts and Puff Pastes, Tarts, Pie Fillings and Small Dainties. . 40-50
Chapter V. Puddings^ Hot and Cold.
Baked, Steamed, Boiled, Fruit and Cereal 51-69
Chapter VI. Apples.
Many Wholesome and Appetizing Ways of Preparing this
Familiar Fruit 70-73
Chapter VII. Bread and Muffins.
White, Brown. Oat and Corn Breads; Biscuits, Buns, Rolls,
Coffee Cake, Waffles 79-S9
Chapter VIII. Cakes.
Doughnuts, Gingerbread, Cookies, Lebkuchen, Many Plain and
Layer Cakes, Cake Fillings and Icings 90-108
Chapter IX. Egcs.
Boiled, Baked, Poached, Omelets, Welsh Rabbit 109-113
Chapter X. Vecetabe.es,
Many Methods of Preparing Familiar Vegetables, Hulled Corn,
Succotash, etc 114-122
Chapter XI. Canning and Peeserving.
Jams, Jellies, Marmalades, Fruit Butters, Glace Fruits, Practical
Methods of Canning Fruits and Vegetables 133-155
Chapter XII. Pickles and Reushes,
Fruit and Vegetable Pickles, Chow Chow, Sauces, Catsups,
Vinegars 156-183
Chapter XIII. Salads 183-135
Chapter XIV. Cheese 186-188
Chapter XV. Warm Supper and Breakfast Dishes.
Toasts, Croquettes, Noodles, Pancakes : 189-192
_,q,i,i=dbvGoogIc
CHAPTER I.
Here are Bome certain rules of beatlhi
Tnlce thetD— they're better far than wealth :
Don't overeat, don't overdrink,
Don't overiTOTk, don't over Chink,
Be not afraid ol honest aneat ;
Bun like a deer from ahame and debt.
BeiTsre of blsoesi of the bead.
Get bigness of the soul Instead.
Almond and Celery Soup. — Cut in small pieces a bunch of celery,
using the leaves and carefully scraped root; add six peppercorns, two
bay leaves, a tablespoonful of onion juice, a thin slice of lemon, a tea-
spoonful of salt, and a stick of cinnamon; cover with a quart of water
and cook an hour, strain and reheat, stirring in a cup of rich milk (^ream
is better), a teaspoonful each of Hour and butter blended together, and
one-quarter of a cup of blanched almonds that have been pounded to a
paste, allowing soup to boil for a moment or two after the nuts are
added. Serve very hot with cheese crackers. ✪ Almond and Celery Soup
Page 1 · 1 recipe record on this page
Presented as published in 1907. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
For many years The R. N.-Y. has been collecting tested recipes from an immense army of practical housewives. Some are entirely original; others are doubtless modifications of familiar practice. It is an easy matter to mislay a recipe not needed for immediate use, and we are thus often asked to repeat their publication, not once, but perhaps a dozen times. For this reasnn it seemed wise to print a selection of these recipes in permanent form, and "The Rural Cook Book" was decided upon, as a successor to "The Business Hen'' and "The Farmer's Garden." Before we had finished assembling our material, however, we discovered that we had enough recipes alone to till four books of the required size, and the question became not whnt to put in, but what to leave out. It was decided that we must give as much space as possible to canning, preserving, pickling, and other uses of fruit and vegetables, as such recipes are especially useful to farm housekeepers. This little book is not intended to be a complete guide to domestic economy; in spite of its feel sure that it will be found a real practical helper, and we also think it will fill a place left vacant by many a more pretentious volume.
3,q,i,i=db,GoogIc
CONTENTS
Chapter I. Soups.
Vegetable, Meat, Chowders, etc 7-13
Chapter IT. Fish.
Including Oysters and Clams 13-18
Chapter III. Meats.
Roasts, . Stews, Broiling, Meat Pies, Curing Hams, Coming
Beef, Making Sausage, Game 19-39
Chapter IV. Pastry and Pies.
Crusts and Puff Pastes, Tarts, Pie Fillings and Small Dainties. . 40-50 Chapter V. Puddings, Hot and Cold.
Baked, Steamed, Boiled, Fruit and Cereal 51-69
Chapter VI. Apples.
Many Wholesome and Appetizing Ways of Preparing this
Familiar Fruit 70-73
Chapter VII. Bread and Muffins.
White, Brown. Oat and Corn Breads; Biscuits, Buns, Rolls,
Coffee Cake, Waffles 79-S9
Chapter VIII. Cakes.
Doughnuts, Gingerbread, Cookies, Lebkuchen, Many Plain and
Layer Cakes, Cake Fillings and Icings 90-108
Chapter IX. Eggs.
Boiled, Baked, Poached, Omelets, Welsh Rabbit 109-113
Chapter X. Vegetables.
Many Methods of Preparing Familiar Vegetables, Hulled Corn,
Succotash, etc 114-122
Chapter XI. Canning and Preserving.
Jams, Jellies, Marmalades, Fruit Butters, Glace Fruits, Practical
Methods of Canning Fruits and Vegetables 133-155
Chapter XII. Pickles and Relishes.
Fruit and Vegetable Pickles, Chow Chow, Sauces, Catsups,
Vinegars 156-183
Chapter XIII. Salads 183-135
Chapter XIV. Cheese 186-188
Chapter XV. Warm Supper and Breakfast Dishes.
Toasts, Croquettes, Noodles, Pancakes : 189-192
_,q,i,i=dbvGoogIc
CHAPTER I.
Here are Bome certain rules of beatlhi
Tnlce thetD— they're better far than wealth :
Don't overeat, don't overdrink,
Don't overwork, don't overthink,
Be not afraid of honest sweat;
Run like a deer from shame and debt.
Beware of bitterness of the head.
Get bigness of the soul Instead.
Almond and Celery Soup. — Cut in small pieces a bunch of celery, using the leaves and carefully scraped root; add six peppercorns, two bay leaves, a tablespoonful of onion juice, a thin slice of lemon, a teaspoonful of salt, and a stick of cinnamon; cover with a quart of water and cook an hour, strain and reheat, stirring in a cup of rich milk (^ream is better), a teaspoonful each of Hour and butter blended together, and one-quarter of a cup of blanched almonds that have been pounded to a paste, allowing soup to boil for a moment or two after the nuts are added. Serve very hot with cheese crackers.
Records on this page
Almond and Celery Soup