Mrs. Wilson's Cook Book eBook

Mary Wilson (poet)
This eBook from the Gutenberg Project consists of approximately 468 pages of information about Mrs. Wilson's Cook Book.

Mrs. Wilson's Cook Book eBook

Mary Wilson (poet)
This eBook from the Gutenberg Project consists of approximately 468 pages of information about Mrs. Wilson's Cook Book.

Mix and then pour into custard cups.  Bake in a moderate oven eighteen minutes.  This will replace meat for luncheon.  Cream sauce may be used instead of gravy.

SPINACH SALAD

Prepare the spinach as for spinach a la mode and then chop fine and place in a bowl, and add

  One small onion, chopped fine,
  One teaspoon of salt,
  One-half teaspoon of paprika.

Mix, and then pack in demi-tasse cups to mould.  Turn on a bed of crisp lettuce leaves and serve with French dressing.

SPINACH A LA BOURGEOIS

To one-half cup of leftover spinach add

  One tablespoon grated onion,
  One cup of cream sauce,
  One hard-boiled egg, chopped fine,
  One teaspoon of salt,
  One-half teaspoon of pepper.

Mix and then place in a baking dish and sprinkle with grated cheese.  Bake in a hot oven for eighteen minutes.  Serve in place of meat for luncheon.

SPINACH—­SCOTCH STYLE

Place in a bowl

  One cup of prepared spinach,
  Three-quarters cup of thick brown gravy,
  One and one-half teaspoons of salt,
  One-half teaspoon of white pepper.

Beat to thoroughly mix and then pour into well-greased baking dish and sprinkle two tablespoons of grated cheese and fine bread crumbs and then bake in a hot oven for twenty minutes.

HOW TO PREPARE A STOCK POT

Select a pot that has a close-fitting lid and keep it for this purpose.  The usual proportion is a one-gallon pot for a family of six.  You will require one pound of bones to every quart of water, and

  One large onion,
  One medium sized carrot,
  One medium sized turnip,
  One faggot of soup herbs,
  Also one and one-half pounds lean meat

to every four quarts of water or less.  Have the butcher crack the bones well and then rinse them under cold water and place in the pot, together with meat and the seasoning.  Add the required amount of cold water and bring to a boil.  Cook very slowly for three and one-half hours.  Strain the liquid and discard the bones and vegetables.  Set the liquid aside to cool and remove the cake of fat when it hardens.  Now place the liquid in a saucepan and boil for twenty minutes.  It may now be used for stock, soups, broths, gravies and sauces.

Cover the bones in the kettle with cold water again and add any leftover gravies, bits of meat, trimmings and bones that you may have on hand.  Cook slowly on the back of the range for four hours, and then strain, and to two quarts of this stock add

  One can of tomatoes,
  One cupful of diced carrots,
  One-half cup of diced onions,
  One-half cup of barley,
  One cupful of diced potatoes,
  One-half cup of diced turnips,
  One-quarter teaspoon of powdered thyme,
  Two tablespoons of finely chopped parsley,
  One tablespoon of dried celery leaves.

Copyrights
Project Gutenberg
Mrs. Wilson's Cook Book from Project Gutenberg. Public domain.