The Manila Cook Book | Central Methodist Church

Chapters

1. Preface
   "The Manila Cook Book compiled by the guild of the Central Methodist Church revised by the Woman's Auxiliary of the Union Church of Manila THIRD EDITION Hotel Administration Library Statlet Hall Manila 1919 Copyright - Philippine Education Co., Inc., Manila<..."
2. Soups
   "Consomme, or stock, forms the basis of all meat soups. Fresh, uncooked beef, with the addition of cracked bones, makes the best stock, as the glutinous matter contained in them renders it important that they should be boiled with the meat to add to the strength and thickness of the soup. ..."
3. Fish
   "We have received numerous requests for information regarding edible fish of the Philippine Islands. We can give nothing definite concerning the seasons for special fish nor the cost in different parts of the Islands, but we give as follows, from the Philippine Journal of Science: "There a..."
4. Shell Fish
   "CRAB WITH RED PEPPERS From Philippine Education. 4 eggs 2 tablespoons bread crumbs, 1 1/2 tablespoons pimientos, 4 tablespoons butter or lard. 1 cup milk, 1 cup crab meat, 1/2 teaspoon salt, 1 teaspoon lemon juice a bit of nutmeg. Boil the crabs and take ..."
5. Sauces For Fish And Meat
   "DRAWN BUTTER 1/4 pound fresh butter 1 tablespoon flour 1/2 cup hot water Cut up butter and mix with flour. Place in saucepan and add hot water. Cover the pan and place in boiling water. Move pan around continually in the same direction, till butter is entirely melted and..."
6. Meats
   "If meats, poultry, fish or any other articles of food, when found frozen, are thawed by putting into warm water or placing before the fire, they will be spoiled and rendered unfit to eat. Immerse them in cold water. This should be done as soon as they are brought from market, so that they may hav..."
7. Poultry - Fried Chicken
   "Mrs. Ben F. Wright. 1 chicken 1 teaspoon lard flour 1 teaspoon butter salt Wash the chicken thoroughly before cutting. Afterwards lay in a pan to cool. Have a thick, iron, frying pan piping hot. Put in a spoonful each of lard and butter. Fry the chicken very quickly until ..."
8. Vegetables - Bamboo Shoots
   "Select a fresh crisp shoot; cut into thin slices, then into small pieces. Soak in cold water four hours, changing the water twice. Put into cold water and allow it to come to a boil. Pour off the water and boil for ten minutes. Change the water again and boil until tender. Unless the water is cha..."
9. Salads - Mayonnaise Dressing
   "Mrs. G. A. Miller. Yolks of two eggs; beat constantly; add olive oil drop by drop, until enough to stand alone. As the mixture becomes thick drop in slowly a little vinegar or lemon juice; thicken again with oil. So proceed until the required amount of dressing is obtained. Season to taste with s..."
10. Cheese
    "CHEESE CRACKERS 6 crackers 6 teaspoons grated cheese pinch cayenne Cover crackers with cheese seasoned with cayenne pepper. Heat in oven until cheese melts. CAYENNE CHEESE STRAWS Mrs. G. E. Seybolt. 1 cup of flour. 2 ounces butter.</..."
11. Entrees Including Curries
    "All the so-called"French Entrees" are simply re-warmed meats. Reheat white meats in white or yellow sauce; dark meats in tomato or brown sauce. The meat from soup may be used for curries, bobotee, or any dish calling for high seasoning. Cold mutton may be made into pilaf, stewed mutton wi..."
12. Eggs - Creamed Eggs On Toast
    "8 slices of bread, 5 hard boiled eggs, 1 1/2 cups milk. 1 tablespoon butter. 1 teaspoon corn starch, 1 saltspoon salt. Toast the bread and arrange on a platter; cut around the eggs so as to remove the yolks. Butter the toast, on which lay the whites cut in rings, and upon ..."
13. Bread And Hot Breads - Potato Yeast
    "2 medium sized white potatoes, 3 1/2 cups water, 1 tablespoon hops. 2 teaspoons salt, 2 tablespoons sugar. Cook potatoes in two and a half cups water. Take the potatoes from the water, mash them very fine and return them to the water in which they were boiled, which should be abou..."
14. Sandwiches - Cheese Sandwiches
    "Mrs. G. E. Seybolt. 1 hard boiled egg, 1/4 pound grated cheese, 1/2 teaspoon salt, 1/2 teaspoon pepper. 1/2 teaspoon mustard, 1 teaspoon melted butter, 1 tablespoon vinegar or cold water. Crumble the yolk of the egg, put in the butter and work smooth; add other ingredients..."
15. Cake
    "All ingredients should be properly prepared before commencing to mix any of them. Eggs beat up much lighter and sooner by being placed in a cold place some time before using. Flour should always be sifted before using, and cream of tartar or baking powder should be thoroughly mixed with t..."
16. Cookies - Plain Cookies
    "1 cup butter. 2 cups sugar. 3 eggs. 1 orange. 2 teaspoons baking powder flour enough to roll. Cream butter and sugar; add eggs well beaten, juice of orange, baking powder and enough flour to roll out nicely. Bake in moderate oven. CHOCOLATE COOKIES..."
17. Pastry - General Directions
    "Great care is requisite in heating an oven for pastry. If you can hold your hand in the oven while you count twenty, the heat is just right, and should be kept that way while the pastry is in. This heat will bake to a light brown, and will give the pastry a fresh flaky appearance. If the heat aba..."
18. Puddings And Desserts - Common Batter
    "For boiled puddings, fritters, etc., 1 cup milk. 1/2 teaspoon salt. 2 eggs. 1 tablespoon melted butter. 1 cup flour. 1 teaspoon baking powder. Mix in very smooth batter, a little thicker than batter cakes. ANGEL PUDDING Mr..."
19. Punches - Egg Lemonade
    "Good Housekeeping. 2 cups sugar. 3 cups water. 1 bottle Tansan. 3 lemons, 1 egg. Boil water and sugar ten minutes; add the grated rind of one lemon, juice of three. Allow this to cool and at serving time add the egg, well beaten and the Tansan, poured from ..."
20. Pickles And Preserves
    "CATSUP Mrs. Warren Smith. 12 ripe tomatoes, 4 green peppers, 2 onions,4 cups vinegar, 1 cup brown sugar. 2 tablespoons salt. 1 tablespoon grated nutmeg. 2 tablespoons ginger. 1 tablespoon cinnamon, 1 tablespoon mustard. Follow same direc..."
21. Candies - Fondant
    "1 cup granulated sugar. 1/4 cup water. flavoring. Put sugar and water in sauce pan and stir on stove until sugar melts. Remove grains of sugar around edges. Boil without stirring. Try in water. When it makes a firm but not crisp ball, set in cold water till you can bear yo..."
22. What To Serve With Fish, Meat, Etc. - With Soups
    "With all clear soup: - grated cheese. With oyster, clam or lobster soups: - light flaky crackers. With chowder: - hardtack or hard water crackers. With purees, like tomatoes, peas, lentils or beans: - small croutons. With fish soups: - large croutons. With ..."
23. Menus Economical
    "Mrs. Chas. H. Smith. "Conversation is but serving: Give no more to every guest, Than he is able to digest; Give him always of the prime And but little at a time; Give to all but just enough, Let them neither starve nor stuff, And that ..."
24. The Fireless Cooker
    "Principle of fireless cooking. "The principle of fireless cooking is merely retaining the heat by insulation, just as cold is retained in ice box or refrigerator by insulation. Ordinarily we heat food to the boiling point and then leave it over the fire or in the oven to keep it at a cooking degr..."
25. Suggestions
    "Four heaping tablespoonfuls make one gill. Eight heaping tablespoonfuls make one cupful. Tour cupfuls of flour make one quart or pound. Two cupfuls of solid butter make one pound. Two cupfuls of granulated sugar make one pound. Two and one-half cupfuls of powdered sugar make one pound. One pint o..."