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worcester salt cook book

Spice Cake

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Spice Cake

Course: Dessert
Cuisine: American
Keyword: cake, spice cake

Ingredients

  • 1 cup sugar
  • ¾ cup butter
  • ¾ cup Sour milk
  • 1 egg
  • 1 cup chopped raisins
  • 1 tablespoonful allspice
  • 2 cups flour
  • 1 teaspoonful soda

Instructions

  • Cream the butter and sugar, add the egg, mix the flour, baking soda, and spices, adding the milk and flour mixture alternately.
  • Lastly add the raisins, rolled in flour.
  • Bake in a moderate oven (350-375°F) in a well-greased pan.

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German Potato Salad

German potato salad
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GERMAN POTATO SALAD

Course: Dinner, Side Dish
Cuisine: German
Keyword: german, potato, potato salad

Ingredients

  • 6 medium-size about 2 lbs. potatoes
  • 12 slices bacon
  • 3 medium-sized onions
  • 1 cup vinegar
  • 2 tablespoons vinegar
  • 1½ tablespoons sugar
  • 1½ tablespoons salt
  • ¾ teaspoon monosodium glutamate
  • 3 teaspoon pepper

Instructions

  • Wash and put into halves 6 medium-size (about 2 lbs.) potatoes
  • Cook about 20 minutes or until potatoes are tender when pierced by a fork
  • Drain potatoes.
  • Dry potatoes by shacking pan over low heat.
  • Peel and cut into ¼ in. slices.
  • Meanwhile, dice and pan broil reserving bacon drippings 12 slices bacon, set aside.
  • Clean and chop 3 medium-sized (about 1½ cups chopped) onion
  • Put 6 tablespoons of the bacon drippings into a saucepan,
  • Add the onion and cook until it is transparent, occasionally moving and turning with a spoon.
  • Stir in 1 cup plus 2 tablespoons vinegar
  • 1½ tablespoons sugar
  • 1 1/2 tablespoons salt
  • ¾ teaspoon monosodium glutamate
  • 3 teaspoon pepper
  • Heat mixture to boiling.
  • Add the diced bacon to the onion-vinegar mixture.
  • Pour over the hot potato slices and toss lightly to cover evenly.

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Roast Wild & Domestic Duck

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Roast Wild Duck

Course: Dinner
Cuisine: American
Keyword: Duck
Author: ALICE PARTRIDGE

Ingredients

  • 2 wild ducks
  • 1 medium onion
  • 1 carrot
  • ¾ pound butter
  • 1 lemon
  • 1 wineglass claret
  • ½ teaspoon tarragon
  • 1 bunch celery
  • Salt and pepper
  • 1 wineglass claret

Instructions

  • Stuff each duck with the following—grated carrot, onion, tarragon, and chopped celery (in 2-inch lengths, leaves, and all).
  • Brush with melted butter, juice of lemon, and first glass of claret.
  • Sprinkle with salt and pepper.
  • Place ducks in a shallow roasting pan in preheated 400° degree oven and baste frequently with butter mixture.
  • Cook 40 minutes.
  • Place ducks on a hot platter and return to turned-off oven to keep warm while making gravy.
  • To juices in a roasting pan add the remaining glass of claret and blend.
  • Pour gravy over birds.
  • Serve with wild rice, a green vegetable, and hearts of lettuce salad with a tart dressing.

Notes

SHORT ON FAT — Readers have been asking about cooking wild duck. The first thing to remember is that these birds don’t have the fat that domestic ducklings have. This means that they need to be basted frequently as they cook. The next thing to remember is not to overcook them. Nothing is quite so dry and unpalatable as overcooked wild fowl.

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Domestic Duck with Orange Sauce

Course: Dinner
Keyword: Duck
Author: Alice Partridge

Ingredients

  • 4 to 5 pound duckling
  • Salt
  • 2 cups of water
  • 1 small onion
  • 1 tablespoon slivered orange peel
  • 2 tablespoons sugar
  • ¼ cup red wine vinegar
  • ½ cup orange juice
  • 2 cloves
  • 1 tablespoon tomato catsup
  • 1 tablespoon cornstarch
  • ¼ cup sherry

Instructions

  • Pull out any leaves of fat from the body cavity of the duck.
  • Sprinkle cavity with salt.
  • Place duck in roasting pan.
  • Put giblets and neck in the second pan.
  • Roast duck and giblets in hot (425°) oven 30 minutes.
  • Remove pan with giblets.
  • Reduce oven heat to moderate (325°) and roast duck one hour longer, pouring ofl’ fat as it accumulates in the pan.
  • Meanwhile, add water, onion, and ½ teaspoon salt to giblets and neck and simmer about 45 minutes.
  • To prepare orange peel, cut a thin slice, orange portion only, from orange, and cut into very thin slivers. Cover generously with cold water and boil 10 minutes.
  • Drain off water and reserve peel.
  • Combine sugar and vinegar in a small saucepan and boil 3 minutes.
  • Add ¾ cup stock from giblets, orange juice, ½ teaspoon salt, cloves, and catsup.
  • Simmer about 5 minutes.
  • Blend cornstarch with sherry and stir into sauce.
  • Cook and stir until clear and thickened.
  • Strain spices from the sauce, add slivered orange peel.
  • Pass sauce separately to be spooned over servings of duck.

Notes

MOIST AND JUICY—For fattier domestic duck, we suggest a high temperature, then a low one to melt away excess fat, while leaving the flesh moist and juicy. Serve it with an orange sauce and glasses of Burgundy wine,

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Rice Pilaff

 

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PILAFF

Cook Time35 minutes
Course: Dinner, Lunch, Main Course, Side Dish
Keyword: rice
Servings: 4

Ingredients

  • 1 cup uncooked rice
  • 4 tablespoons butter
  • 1 large onion sliced
  • 2 cups stock, broth or bullion

Instructions

  • Wash rice.
  • Brown sliced onion lightly in butter.
  • (We used green pepper and mushrooms too)
  • Add rice
  • Cook over low heat for about 4 or 5 minutes, stirring often so it will brown evenly.
  • It should be just lightly colored.
  • Heat liquid to boiling; pour over the rice until it is 1 1/2 inches above.
  • Cover pan tightly and bake in 350 oven for 25-30 minutes, or until all liquid is absorbed.
  • Serve with plenty of butter.
  • This also can be cooked on top of the stove over very low heat.

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Ham Loaf with Horseradish Sauce

ham loaf with horseradish sauce
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HAM LOAF WITH HORSERADISH SAUCE

Course: Dinner, Main Course
Cuisine: American
Keyword: ham, ham loaf, loaf, pork
Author: Mrs. C. H. Schmiege

Ingredients

  • 1-½ lb smoked ham ground
  • ½ lb fresh pork ground
  • 2 eggs beaten
  • 1 Cup Milk
  • 1 Cup bread crumbs

Instructions

  • Mix together.
  • Make into a loaf.
  • Bake at 350° at least 1 hour.
  • Serve with horseradish sauce.

Notes

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Horseradish Sauce

Author: Mrs. C. H. Schmiege

Ingredients

  • 1 Cup whipped cream
  • 2 tsp. horseradish
  • 4 tsp. confectioner's sugar