Why it works: Beef and pork match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and 5,669 recipes mention both. Both carry 3-ethylphenol, which smells must. The science ↓
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Contains: egg, milk, wheat, peanut, fish, shellfish (auto-detected from the ingredients and method; we can miss things, so check labels)
Also mentioned in the method: peanut
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THE PHILALETHEAN COOK BOOK 17
SOUP STOCK. — Consomme or stock forms the basis of all meat soups, gravies and purees. Four pounds beef and broken bones, 1 gallon of cold^ water and 2 teaspoons salt. Put the meat and water on the back of the stove and let it slowly come to a boil, then simmer 3 or 4 hours until the water is boiled away one-half. Add the salt, strain and set to cool in an earthenware dish well covered. When cool take fat off the top and it is ready to use. To make soup for a family of 6, take one-fourth of the stock to which add 1 quart boiling water and any vegetables de- sired. Boil 3 hours. Season with salt and pepper.
— I. Christy.
TOMATO STOCK.— Boil whole tomatoes, squeezing out enough juice to cover, until juice and pulp can be sep- arated by passing through colander. Put juice back on stove adding to gallon stock two teaspoonfuls salt and two loaspoonfuls soda. Bottle tight and will keep indifinitely.
— Mrs: J. M. Luney.
PUREE OF SPLIT PEAS.— Pick over and wash one- half pint split peas, put into a sauce pan with 2 quarts of cold water, 1 small carrot, 1 onion, a little celery, one-half pound salt pork and some pepper. Set over a slow fire and simmer 4 hours. Take out the pork and press the rest through the colander. Return to fire, bring to boil atid then serve with crcmtons. The pork may be omitted and butter size of egg added just before serving.— Jfrs. Turner.
COWPUNCHER SOUP.— One can of oxtail soup with same can full of water added, one can (or about 1% cups of baked beans) plus one-half as much water, one level teaspoon chili. Bring to boil and serve with crack- ers. Quantity of beans and chili may be varied. A sub- stantial meal. R. H. Wright.
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18 '- THE PHILALETHEAN COOK BOOK
VIENNA SOUP.— Yeal stock, 2 quarts, to which add onions, 1 carrot, «prig of parsley and a bit of bay leaf, boil in the making 2 or 3 hours. Toward the last add 1 cup of cream with the yolks of two eggs beaten in. Pass all through a seive after which add 1 cup of asparagus tips, salt and pepper as may require. When eggs and cream are beaten together pour small portion of soup over them until smooth so when added to soup will not scramble. Mrs. Orandin.
CREAM CORN SOUP.— One pint of corn cut, not grated, from cob, cook slowly in 3 pints of boiling water until tender. Rub through seive and return to kettle, liub three tablespoons of butter smooth with 2 tablespoons of flour and stir into the corn. Continue to stir until it thickens. Then add 1 pint of boiling milk, (part cream greatly improves it). Season with salt and pepper to taste. Scrape with a knife all the juice and pulp left on the cobs after cutting off the corn, add this the last thing. Let boil 2 or 3 minutes. Add the well beaten yolks of 2 eggs, and serve. /. Christy.
TOMATO BISQUE.— Simmer 1 can tomatoes or 8 medium sized fresh tomatoes with 1 bay leaf, a sprig of parsley, a few slices potatoes, a slice of carrot and onion, and a small piece of celeify. Blend 1 tablespoon flour into 2 tablespoons melted butter. Add slowly strained tomato juice, stir constantly. Boil 5 minutes, season to taste with salt and pepper and serve at once. — Mrs. Nelle Lee.
ICED FRUIT CONSOMME.— iiimmeT slowly one quart of cherries with one quart of water. Put through the seive. Return to fire. Add one-half cup sugar, one tablespoon corn starch dissolved in cold water, one tea- spoon lemon juice. Cook, chill. Serve in consomme cups. Add a spoonful of whipped cream to each cup.
Mrs. John Deehle.
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THE PHILALETHEAN COOK BOOK ^ 19
CREAM OF CHEESE SOUP.— Heat, but not boil, in a double boiler 1 full quart of milk, 1 blade of mace, 1 tea- si)oon minced onion, 1 tablespoon carrot. Blend together 1 cup butter and 2 tablespoonfuls flour. To this add the hot milk, half cup at a time, stirring constantly and cook- ing betw^een each addition. Strain back into double boil- er, add three-fourths cup grated cheese and stir until molted. Season i^ith salt and white pepper and pour over I he beaten yolks of 2 eggs. Cook a moment, remove from stove and hiwt ^ith an egg beater until covered with a fine froth. Serve at once in hot cui)s. Enough for 8 persons.
/. Christy,
TOMATO BISQUE— ¥ry 1 small onion in butter, until done but not brown, 1 quart tomato juice, 1 bunch of parsley boiled 15 minutes, then add, the onion, one-half teaspoon soda dissolved in water, 1 tablespoon flour stirred in water. Simmer slowly one-half hour; then strain into rich, hot milk. Add a. dash of paprika, salt to taste and serve with slice of orange in each plate.
— Mrs. Frank Dollis.
CELERY SOUP.— To each quart of stock add 1 ounce of rice. Let simmer three-fourths hour. To this add leaves and crushed stumi)s of celery (about one-half cup pressed down). Let it simmer 5 minutes. Add pars- ley and 1 small onion, sli<*ed. Thicken with flour and milk thickening, add butter size of egg, season well with salt and pepper. Strain this soup well and add 1 quart cream. Just before serving add one-half cup whipped cream, 1 can peas, one-half can tomatoes or 1 can of liiushrooms can be used instead of rice. — I, Christy.
SALMON SOtP,—TRko the contents of one can of red salmon. Remove all bones and chop fine. Add one quart sAveet milk, two tablesi)Oons butter. Salt and pep- l)er to taste. Serve hot with crackers. — Mrs. J, E. Coffin
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20 THE PHILALETHEAN COOK BOOK
VEGETABLE 80UP.—1 cup potato, y^ cup carrot, i/> cup turnip, ^ cup celery, 1 small onion, ^ cup or little more tomato, 1 pint (or more) beef broth, 1 teaspoon chopped parsley (if desired), butter, salt and pepper to taste. After dicing all vegetables, cook in sufficient water until tender. Add broth, seasonings and a pinch of ^soda and boil a few minutes longer. Now add ^ cup of cream and serve piping hot. Left over vegetables may be used and 2 tablespoons of rice is an addition. Celery salt or seed may be used instead of the fresh cielery.
"—Mrs, J, W. Archer,
PEANUT PUREE.— (Serves 6). Three cups hot milk, one cup water or stock, 2 tablespoons corn starch, ^ cup peanut butter, 1 teaspoon salt,, 14 teaspoon paprika, parsley or celery tops. Mix corn starch with a little of cold water and blend Tv:ith peanut butter. Add seasoning and remaining water, ^tir into hot milk. Cook 20 niin- ute^ in double boiler.. Add minced parsley or celery and serve at once. . Miss Beach.
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THE PHILALETHEAN COOK BOOK 21
FISH AND OYSTERS
CREAMED OYSTERS.— One cup cream, 1 cup milk, 3 tablespoons each butter and flour,, one-half teaspoon salt, one-eighth teaspoon paprika, 1 pint oysters. Serve in bread baskets which are made by scooping out the centers with large spoon from one and one-half inch thick slices of bread and then toasting. To make cream: Put the cream and milk in double boiler, when hot add flour thick- ened in a small quantity of milk, then the salt, butter and I)aprika. Heat oysters and place in baskets, then pour the cream over them. Mrs, O. A, Frost.
OYSTER COCKTAIL.— To every 100 small oysters take 4 tablespoons tomato catsup, 1 tablespoon Worcester- shire sauce, 1 tablespoon pepper, vinegar, juice of 2 lem- ons, 2 or 3 drops of tobasco sauce, a little horseradish and one cup of the oyster liquor. Drain oysters free from their liquor and strain the required amount before using. Mix the cocktail half an hour before serving and chill thoroughly. Mrs. Joseph Lamphear, Kenyon, R. I.
OYSTERS ON TOAST.— Gnt toast into squares, dip in hot water seasoned with butter. Place in pan, on each square of toast put an oyster seasoned with salt, pepper and butter, put in hot oven until edsres of oysters curl. Kippered herring may be served in the same way, picking the herring in small bits ; also toast with cheese, adding a small piece of pimento as a garnish, putting in oven till cheese melts. Mrs. S. M. Allen. .
ESCALLOPED OYSTERS.— Butter a pudding dish, l)ut in a layer of bread crumbs with bits of butter, then a layer of oysters, season with salt and pepper; repeat this until the dish is full, leaving a layer of crumbs and bits of butter on the top. Mix the liquor with milk or cream and carefully pour over the top. Cover and bake 20 minutes. WTien done if not sufficiently brown uncover the dish and brown quickly. Mrs. N. G. Clark.
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22 THE PHILALETHEAN COOK BOOK
OYSTER ISTUFFING FOR POULTRY — A IG pound turkey will require 25 oysters, 1 tablespoon chopped parsley, 1 teaspoon sweet marjoram, 1 quart of stale bread crumbs, 1 tablespoon butter, 1 teaspoon salt and pepper to taste. Drain the oysters, wash them in cold water and drain again. Mix the crumbs, salt, pepper, parsley and sweet marjoram together. Add the melted butter and then the oysters and it is ready for use.
Mrs. E. F. Rathhun, Alton , R. 1,
FIGS IN BLANKETS.— Roll large oysters in crack- er crumbs. Make a mixture of 1 beaten egg, 2 tablespoons milk, salt and pepper, dip the oysters in this and then again in cracker crumbs. Wrap each oyster in a thin slice of bacon fastening it with a toothpick. Put in a hot oven and bake until the bacon is brown.
— Mrs. J. M. Luney.
FANNED OYSTERS.— Cut stale bread in thin slices and round them to fit patty pans. Toast and butter rhem and place in pans. Moisten with a little oyster Jiquor, then place on the toast two or three oysters. Salt, pej>i>er and a little piece of butter. Cover with another pan to keep in flavor and steam. Hav^ a quick oven and cook till ruffled or G or 7 minutes. — Mrs. D. L. Bunten.
SALMON LOAF. — One can salmon drained and boned, 2 tablespoons soft butter, two-third^ cup cracker dust or bread crumbs, one-half cup of milk, 1 tablesijoon Worcester sauce or vinegar, 4 eggs well beaten (added last). Butter dish, put in mixture and steam for 1 hour. Serve hot or cold, cut in slices with mayonnaise dressing.
— Mrs. John Baker.
SALMON BALLS. — 1 small can of salmon, 1 larg(» cup mashed potatoes, 1 egg, a little salt. Form into balls, roll in cracker crumbs and frv.
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THE PHILALETHEAN COOK BOOK 23
PRESSED SALMON.— 1 envelope Knox Gelatine, 2 tablespoons cold water, yolks of two eggs, 1 teaspoon salt, 1 teaspoon ninstard, a few grains of Cayenne, 1% table- spoons melted butter, 1 cup milk, 4 tablespoons vinegar, 1 can salmon. Soak gelatine in cold water 5 minutes. Mix yolks slightly beaten with salt, mustard and cayenne, then add vinegar, butter and milk. Cook in double boiler, stir- ring constantly until thickens. Add soaked gelatine and salmon and turn into mould. — Mrs. B. S. Tdbin.
LOBSTER A LA NEW BURG. --/One large lobster or two small ones, 1 tablespoon butter, 1 gill wine, 3 eggs, one-half pint of cream. Take the nicest part of the lobster cut in small pieces, put in chafing dish with butter, season well with pepper and salt, j)our wine over it, cook ten minutes. Add the beaten yolks of the eggs and the cream, let all come to a boil and serve. — Mrs. Alexander Brown.
CROQUETTES.— All meat croquettes are made in the same way except as different seasonings are used. For every 2 cupfuls of meat chopped through a meat cut- ter, take 1 i upful of milk, 2 level tablespoons of butter, 4 level tablespoons of flour, 2 tablespcx)ns of chopped pars- ley and season as desired. Scald the milk, rub the butter and flour together until thoroughly smooth: Add a little of the scalded milk to ^his gradually stirred steadily until the butter and flour mixturq will pour from the bowl, then add this to the milk. If the butter and flour after being rubbed together are added to the milk without pre- viously adding milk to them as described the paste will lump and be hard to get smooth and creamy. Stir the milk until it thickens, is smooth and the flour thoroughly cooked. It should cook at least 15 minutes. Take from the fire, add chopped meat and seasoning mixing carefully without beating or hard stirring. Stand the mixture aside to cool, when cool form into cone shaped croquettes and covpr with whites of eggs and bread crumbs.
— Mrs. W. A. Linghnm.
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24 THE PHILALETHEAN COOK BOOK
CROQUETTES,— One tablespoon butter, 2 of flour, 1 cup s^eet milk, 1 teaspoon onion juice, 1 of salt, one- fourth of pepper, one-half lemon juice. Put milk on stove to heat, then add butter and flour mixed together, let cook a few minutes then add seasoning, stir in 1 egg. Allow to cook a minute or two longer, remove from fire and add 1 or 2 cups of ground meat. Mix all thoroughly, set away on hour or two, then mold into balls, roll in crumbs and fry in hot fat; are nicer if dipped in the egg before rolling in the crumbs. L — Mrs, Fertig,
CROQUETTES, — In a granite sauce pan put a lump cf butter the size of an egg, put sauce pan on stove and when butter begins to boil, stir in 1 even tablesi)oon of flour. Having stirred this until smooth, thin with half pint of milk and salt and red pepper to taste. When the flour is perfectly cooked and smooth, stir in a pint of veal (or any other meat) and one-half teaspoon each of grated onion and chopped- parsley. Set this away until cold. Use knife for molding, roll in cracker crumbs and then in egg, then in cracker crumbs, fry in butter.
— Mrs, J. C. Mathews,
CHICKEN CROQUETTES. — One cup chopped chicken, I cup sifted broad crumbs, one-half cup of stock or gravy, salt and pepper. Heat all and stir in 1 beaten egg. When cold form in croquettes, roll in egg, then in crumbs and droj) into boiling lard and fry light broAvn.
—Mrs, T, L, Hutton,
OYSTER CROQUETTES,— Vlace 2 tablespoons but- ter in a sauce pan and mix with 3 tab]es])oons flour, add 1 pint milk, season with pepper and salt and stir in 1 pint of oysters, cook slightly in their own juice. Spread 2 inches thick on a buttered dish and when cool form dessert spoonfuls into rolls. Roll in crumbs, eggs and re-crumb, and fry in deep hot fat or butter. Serve hot.
— Christine Strang,
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THE PHILALETHEAN COOK BOOK 25
OYSTER CROQUETTES.— To 1 pint oysters, brown 4 crackers and roll very fine, 2 whole eggs, drain the oys- ters perfectly dry, then add the eggs, and mix well, then put in cracker crumbs. If this is not sufficient to make stiff enough to mould add more crumbs and salt and pep- per to taste. Mould and fry in very hot fat.
— Mrs. C. B. Akard.
SALMON CROQUETTES.— Qne can salmon, two- thirds as much cooked rice, 2 eggs, salt and pepper to taste, mix slightly and mold into croquettes, roll in crack- er crumbs and fry in hot butter or lard.
— Mrs. A. N. Blessing.
SALMON CORQUETTES.—Fick salmon in pieces with silver fork, add about 8 crackers, rolled fine, salt and pepper to taste, add 1 egg, form into croquettes, roll in crumbs and egg and drop into boiling fat.
—Mrs. T. L. Button.
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26 THE PHILALETHEAN COOK BOOK
STEAMED HAM.— Fnt a ham on at 10 o'clock for a 6 o'clock dinner in a steamer over a large kettle of cold water. At 4 o'clock add 1 pint vinegar to the water in the kettle. At 5 o'clock skin, make a crust of brown sugar pressing down hard with the hands. Then a finish of dried bread crumbs and stick it full of whole cloves. Brown in a hot oven until a nice crust is formed.
— Mrs. Joe R. Brown.
BAKED HAM. — Take large piece of ham, 10 pounds or more. Place in baking pan and cover all over and un- der with a paste made of corn meal mixed with cold water. Bake in moderate oven 3 hours or more according to the size of the ham. Remove crust and skin and slice when cold. Better than boiled ham. — Mrs.- John Howell.
STUFFED CALVES HEART.— Wa^h the heart thoroughly, leaving in salt and water for an hour. With a sharp knife, make a hole from one end of the heart to the other and fill this with a dressing madie of crumbs, moisten with butter and seasoned with salt, pepper and a little onion juice. You may add a few bits of minced ba- con. Sew up the ends of the ojjening and dredge the heart with salt, pepper and flour. Put the heart in a dripping pan, pour well seasoned stock over it and around it. Cov- er closely and bake in a moderate oven for about 2 hours or until very tender. When done cut the threads and re- move them, keep the heart hot and thicken the gravy left in the pan with flour, strain this over the heart. It is best to prepare one or tAvo at once as they are fine served cold.
— Selected.
MEAT LOAF.— T^'o pounds beef, 1 pound pork, 2 eggs, 1 cuj) milk, 8 soda crackers, rolled fine, salt and pej)- per to taste. Bake in double roaster with 1 quart of water around it. , — Mrs. L. J. Finch.
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Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.
Explore the science
The flavor team
The pairs that carry this dish. Each one is judged two ways: how much aroma chemistry they share, and how many recipes mention both.
-
Beef + porktop 1% of all pairsAroma overlapstrongMentioned together5,669 recipes
Shared aroma: 3-ethylphenol (must).
-
Peas + asparagustop 2% of all pairsAroma overlapstrongMentioned together807 recipes
Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).
-
Cream + buttertop 3% of all pairsAroma overlapstrongMentioned together41,494 recipes
Shared aroma: delta-dodecalactone (sweet, creamy).
-
Pork + corntop 4% of all pairsAroma overlapstrongMentioned together1,068 recipes
Shared aroma: 2-nonenal (fatty, green).
-
Asparagus + corntop 4% of all pairsAroma overlapstrongMentioned together84 recipes
Shared aroma: 2-nonenal (fatty, green).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
Flavor stand-ins for the peas
How well each one fits the dish's main ingredients (beef, pork, cream, asparagus, corn, butter, flour):
- Beansbetter flavor fit
- Peanutbetter flavor fit
- Lima beansbetter flavor fit
- Peasthe original
Fit is the average pairing score against beef, pork, cream, asparagus, corn, butter, flour. Candidates are from the same food group and used in at least 100 recipes. This compares flavor only: it does not check the job the ingredient does in the dish (bulk, moisture, acidity, structure).
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