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+*** START OF THE PROJECT GUTENBERG EBOOK 12350 ***
+
+THE INTERNATIONAL JEWISH COOK BOOK
+
+_By_
+
+FLORENCE KREISLER GREENBAUM
+
+Instructor in Cooking and Domestic Science
+
+1600 RECIPES ACCORDING TO
+THE JEWISH DIETARY LAWS
+WITH _the_ RULES _for_ KASHERING
+
+       *       *       *       *       *
+
+THE FAVORITE RECIPES OF
+AMERICA, AUSTRIA, GERMANY,
+RUSSIA, FRANCE, POLAND,
+ROUMANIA, Etc., Etc.
+
+_SECOND EDITION_
+
+1919
+
+
+
+*PUBLISHERS' NOTE*
+
+
+It is with pleasure, and pardonable pride, that the Publishers announce
+the appearance of _The International Jewish Cook Book_, which, "though
+we do say it ourselves," is the best and most complete _kosher_ cook
+book ever issued in this country. It is the direct successor to the
+"Aunt Babette Cook Book," which has enjoyed undisputed popularity for
+more than a generation and which is no longer published. _The
+International Jewish Cook Book_ is, however, far superior to the older
+book. It is much larger and the recipes are prepared strictly in
+accordance with the Jewish dietary laws.
+
+The author and compiler, Mrs. Florence K. Greenbaum, is a household
+efficiency woman, an expert Jewish cook, and thoroughly understands the
+scientific combining of foods. She is a graduate of Hunter College of
+New York City, where she made a special study of diet and the chemistry
+of foods. She was Instructor in Cooking and Domestic Science in the
+Young Women's Hebrew Association of New York, and is now Instructor and
+Lecturer for the Association of Jewish Home Makers and the Central
+Jewish Institute, both under the auspices of the Bureau of Jewish
+Education (Kehillah).
+
+Mrs. Greenbaum knows the housewife's problems through years of personal
+experience, and knows also how to economize. Many of these recipes have
+been used in her household for three generations and are still used
+daily in her home. There is no one better qualified to write a Jewish
+Cook Book than she.
+
+Suggestions and additional recipes, for inclusion in later editions of
+the book, will be gratefully accepted by
+
+THE PUBLISHERS. _New York, February, 1918_.
+
+
+
+
+
+*PREFACE*
+
+
+In compiling these recipes every effort has been made to bear in mind
+the resources of the Jewish kitchen, as well as the need of being
+economical and practical.
+
+The aim throughout has been to lay special emphasis on those dishes
+which are characteristically Jewish--those time-honored recipes which
+have been handed down the generations by Jewish housewives (for the
+Sabbath, Passover, etc). But the book contains a great many other
+recipes besides these, for the Jewish cook is glad to learn from her
+neighbors. Here will be found the favorite recipes of Germany, Hungary,
+Austria, France, Russia, Poland, Roumania, etc.; also hundreds of
+recipes used in the American household. In fact, the book contains
+recipes of every kind of food appealing to the Jewish taste, which the
+Jewish housewife has been able to adapt to the dietary laws, thus making
+the Cook Book truly _International_.
+
+The manner of presentation is clear and simple, and if directions are
+followed carefully, will insure success to the inexperienced housewife.
+For the book has been largely planned to assist her in preparing
+wholesome, attractive meals; to serve the simplest as well as the most
+elaborate repast--from appetizer to dessert--without transgressing the
+dietary laws. At the same time the book offers many valuable suggestions
+and hints to the most expert cook.
+
+In this book are also directions for making meat substitutes and many
+economies of the hour, which have been added to meet the needs of the
+present day.
+
+
+
+
+*REMARKS*
+
+
+The Jewish housewife enjoys the enviable reputation of being a good
+cook; in fact she is quite famous for her savory and varied dishes. Her
+skill is due not so much to a different method of cooking as to her
+ingenuity in combining food materials. The very cuts of meat she has
+been always accustomed to use, are those which modern cooks are now
+advising all to use. The use of vegetables with just enough meat to
+flavor, as for instance in the Shabbos Shalet, is now being highly
+recommended.
+
+While it is not given to each and every woman to be a good cook, she can
+easily acquire some knowledge of the principles of cooking, namely:
+
+1. That heat from coal, charcoal, wood, gas or electricity is used as a
+medium for toasting, broiling or roasting.
+
+2. That heat from water is used as a medium for boiling, simmering,
+stewing or steaming.
+
+3. That heat from fat is used as a medium for deep fat frying.
+
+4. That heat from heated surfaces is used in pan-broiling, sauté,
+baking, braising or pot-roasting.
+
+The length of time required to cook different articles varies with the
+size and weight of same--and here is where the judgment of the housewife
+counts. She must understand how to keep the fire at the proper
+temperature, and how to manage the range or stove.
+
+In planning meals try to avoid monotony; do not have the same foods for
+the same days each week. Try new and unknown dishes by way of variety.
+Pay attention to garnishing, thereby making the dishes attractive to the
+eye as well as to the palate.
+
+The recipes in this book are planned for a family of five, but in some
+instances desserts, puddings and vegetables may be used for two meals.
+Cakes are good for several days.
+
+Do not consider the use of eggs, milk and cream an extravagance where
+required for certain desserts or sauces for vegetables, as their use
+adds to the actual food value of the dish.
+
+As a rule the typical Jewish dish contains a large proportion of fat
+which when combined with cereal or vegetable fruits, nuts, sugar or
+honey, forms a dish supplying all the nourishment required for a
+well-balanced meal. Many of these dishes, when combined with meat,
+require but a small proportion of same.
+
+Wherever fat is called for, it is intended that melted fat or dripping
+be used. In many of the dishes where fat is required for frying, any of
+the good vegetable oils or butter substitutes may be used equally well.
+These substitutes may also be used in place of butter or fat when same
+is required as an ingredient for the dish itself. In such cases less fat
+must be used, and more salt added. It is well to follow the directions
+given on the containers of such substitutes.
+
+It is understood that all meats be made _kosher_.
+
+Before preparing any dish, gather all materials, and see that all the
+ingredients are at hand.
+
+
+
+
+*RULES FOR KASHERING*
+
+
+In the religious and dietary laws of the Jewish people, the term
+"kasher" is applied to the preparation of meat and poultry, and means
+"to render fit" or "proper" for eating.
+
+1. To render meat "fit" for food, the animal must be killed and cut up
+according to the Jewish method of slaughter, and must be purchased from
+a Jewish butcher.
+
+2. The meat should be put into a pan, especially reserved for this
+purpose, entirely covered with cold water, and left to soak for half an
+hour. Before removing the meat from the water every particle of blood
+must be washed off. It should then be put upon the salting board (a
+smooth wooden board), placed in a slanting position, or upon a board
+with numerous perforations, in order to allow the blood to freely flow
+down. The meat should then be profusely sprinkled on all sides with
+salt, and allowed to remain in salt for one hour. It is then removed,
+held over a sink or pan, and well rinsed with cold water three times, so
+that all the salt is washed off. Meat left for three days or more
+unsoaked and unsalted, may be used only for broiling over coals; it may
+not be cooked in any other way.
+
+The ends of the hoofs and the claws of poultry must be cut off before
+the feet are _kashered_.
+
+Bones with no meat or fat adhering to them must be soaked separately,
+and during the salting should not be placed near the meat.
+
+3. The liver must be prepared apart from the meat. It must be cut open
+in both directions, washed in cold water, and broiled over the fire, and
+salted while it is broiling. It should be seared on all sides. Water
+must then be poured over it, to wash the blood away. It may then be used
+in any manner, as the heat has drawn out the blood. Small steaks and
+chops may be _kashered_ in the same way.
+
+4. The heart must be cut open, lengthwise, and the tip removed before
+being soaked, so that the blood may flow out. The lungs likewise must be
+cut open before being soaked. Milt must have veins removed.
+
+5. The head and feet may be _kashered_ with the hair or skin adhering
+to them. The head should, however, be cut open, the brain taken out, and
+_kashered_ separately.
+
+6. To _kasher_ suet or fat for clarifying, remove skin, and proceed as
+with meat.
+
+7. Joints from hind-quarters must not be used, until they have been
+"porged," which means that all veins of blood, forbidden fat, and
+prohibited sinew have been removed. In New York City no hind-quarter
+meat is used by orthodox Jews.
+
+8. All poultry must be drawn, and the inside removed before putting in
+water.
+
+Cut the head off and cut the skin along the neck; find the vein which
+lies between the tendons, and trace it as far back as possible; at the
+back of the neck it divides into two branches, and these must be
+removed.
+
+Cut off the tips of the wings and the claws of the feet. Proceed as with
+meat, first cutting open the heart and the liver. Eggs found inside of
+poultry, with or without shells, must be soaked and when salted be
+placed in such a position that the blood from the meat does not flow
+upon them. Such eggs may not be eaten with milk foods.
+
+In conducting a kosher kitchen care must be taken not to mix meat and
+milk, or meat and butter at the same meal.
+
+The utensils used in the cooking and serving of meat dishes may not be
+used for milk dishes. They should never be mixed.
+
+Only soaps and scouring powders which contain no animal fat are
+permitted to be used in washing utensils. Kosher soap, made according to
+directions for making hard soap, may be used in washing meat dishes and
+utensils.
+
+To follow the spirit as well as the letter of the dietary laws,
+scrupulous cleanliness should always be observed in the storing,
+handling and serving of food.
+
+It is very necessary to keep the hands clean, the flours and cereals
+clean, the ice-box clean, and the pots and pans clean.
+
+
+
+
+*CONTENTS*
+
+
+PUBLISHERS' NOTE
+PREFACE
+REMARKS
+RULES FOR KASHERING
+APPETIZERS
+SANDWICHES
+SOUPS
+GARNISHES AND DUMPLINGS FOR SOUPS
+FISH
+SAUCES FOR FISH AND VEGETABLES
+SAUCES FOR MEATS
+FRYING
+ENTRÉES
+MEATS
+POULTRY
+STUFFINGS FOR MEAT AND POULTRY
+VEGETABLES
+TIME TABLE FOR COOKING
+SALADS AND SALAD DRESSINGS
+FRESH FRUITS AND COMPOTE
+MEHLSPEISE  (FLOUR FOODS)
+CEREALS
+EGGS
+CHEESE
+BREAD
+COFFEE CAKES (KUCHEN)
+MUFFINS AND BISCUITS
+PANCAKES, FRITTERS, ETC.
+CAKES
+ICINGS AND FILLINGS FOR CAKES
+PIES AND PASTRY
+COOKIES
+DESSERTS
+STEAMED PUDDINGS
+PUDDING SAUCES
+FROZEN DESSERTS
+CANDIES AND SWEETS
+BEVERAGES
+CANNED FRUITS
+JELLIES AND PRESERVES
+BRANDIED FRUITS
+CANNED VEGETABLES
+VEGETABLES PRESERVED IN BRINE
+PICKLES AND RELISHES
+PASSOVER DISHES
+INDEX
+
+TABLE OF WEIGHTS AND MEASURES
+MEASUREMENT OF FOOD MATERIALS
+
+
+
+
+*APPETIZERS*
+
+
+CANAPÉS
+
+For serving at the beginning of dinner and giving a zest to the
+appetite, canapés are extremely useful. They may be either hot or cold
+and made of anything that can be utilized for a sandwich filling. The
+foundation bread should be two days old and may be toasted or fried
+crouton fashion. The nicest way is to butter it lightly, then set it in
+a hot oven to brown delicately, or fry in hot fat.
+
+The bread should be cut oblong, diamond shaped, in rounds, or with a
+cutter that has a fluted edge. While the toast is quite hot, spread with
+the prepared mixture and serve on a small plate with sprigs of
+watercress or points of lemon as a garnish.
+
+Another way is to cut the bread into delicate fingers, pile it log-cabin
+fashion, and garnish the centre with a stuffed olive. For cheese canapés
+sprinkle the toast thickly with grated cheese, well seasoned with salt
+and pepper. Set in a hot oven until the cheese melts and serve
+immediately.
+
+
+SARDINE CANAPÉS
+
+Toast lightly diamond-shaped slices of stale bread and spread with a
+sardine mixture made as follows:--Skin and bone six sardines, put them
+in a bowl and run to a paste with a silver spoon. Add two tablespoons of
+lemon juice, a few drops of Worcestershire sauce, a dash of pepper, two
+teaspoons of chopped parsley and four tablespoons of creamed butter.
+Garnish with a border of whites of hard-boiled eggs, finely chopped, and
+on top scatter shredded olives.
+
+
+WHITE CAVIAR
+
+Take roe of any fish, remove skin, salt; set aside over night. Next day
+beat roe apart, pour boiling water over it and stir; when roe is white,
+pour off the water and let drain; then put in pan with two tablespoons
+of oil and salt, pepper, a little vinegar, and mix well. Let stand a few
+days before using.
+
+This caviar may be substituted in all recipes for the Russian caviar or
+domestic caviar may be procured in some shops.
+
+
+CAVIAR CANAPÉS
+
+Cut the bread about one-quarter of an inch thick and two inches square
+(or round), and after it is toasted spread over each slice a teaspoon of
+ice cold caviar. Mix one teaspoon of chopped onion and one teaspoon
+chopped parsley; spread the mixture over the caviar and serve with
+quarters of lemon.
+
+
+ANCHOVY CANAPÉS
+
+Cut the bread as for caviar canapés and spread with anchovy paste. Chop
+separately the yolks and whites of hard-boiled eggs and cover the
+canapés, dividing them into quarters, with anchovies split in two
+lengthwise, and using yolks and whites in alternate quarters.
+
+
+ANCHOVY CANAPÉS WITH TOMATOES
+
+For each person take a thin slice toast covered with anchovy paste. Upon
+this place whole egg which has been boiled four minutes, so that it can
+be pealed whole and the yolk is still soft. Around the toast put tomato
+sauce.
+
+
+CHOPPED ONION AND CHICKEN FAT
+
+Chop one yellow onion very fine, add four tablespoons of chicken fat
+(melted), salt to taste. Serve on slices of rye bread. If desired, a
+hard-boiled egg chopped very fine may be mixed with the onions.
+
+
+BRAIN (APPETIZER)
+
+Cook brains, let cool and add salt; beat up with chopped onions, juice
+of one and a half lemons and olive oil. Serve on lettuce leaves.
+
+
+BLACK OLIVES
+
+Pit black olives, cut them very thin, and prepare as brain appetizer;
+beat well with fork.
+
+
+CHICKEN LIVER PASTE, No. 1
+
+Wash thoroughly several fowls' livers and then let them simmer until
+tender in a little strong soup stock, adding some sliced mushroom,
+minced onion, and a little pepper and salt. When thoroughly done mince
+the whole finely, or pound it in a mortar. Now put it back in the
+saucepan and mix well with the yolks of sufficient eggs to make the
+whole fairly moist. Warm over the fire, stirring frequently until the
+mixture is quite thick, taking care that it does not burn.
+
+It should be served upon rounds of toast on a hot dish garnished with
+parsley.
+
+
+IMITATION PATE DE FOI GRAS
+
+Take as many livers and gizzards of any kind of fowl as you may have on
+hand; add to these three tablespoons of chicken or goose fat, a finely
+chopped onion, one tablespoon of pungent sauce, and salt and white
+pepper to taste. Boil the livers until quite done and drain; when cold,
+rub to a smooth paste. Take some of the fat and chopped onion and simmer
+together slowly for ten minutes. Strain through a thin muslin bag,
+pressing the bag tightly, turn into a bowl and mix with the seasoning;
+work all together for a long time, then grease a bowl or cups and press
+this mixture into them; when soft cut up the gizzards into bits and lay
+between the mixture. You may season this highly, or to suit taste.
+
+
+CHICKEN LIVER PASTE, No. 2
+
+Take one-quarter pound chicken livers that have been boiled soft; drain
+and rub through grater, add one-quarter cup of fresh mushrooms that have
+been fried for three minutes in two tablespoons of chicken fat, chop
+these, mix smooth with the liver, moistening with the fat used in frying
+the mushrooms, season with salt, pepper, paprika and a little onion and
+lemon juice. Spread on rye bread slices. Garnish plate with a red radish
+or sprigs of parsley.
+
+
+CHOPPED HERRING
+
+Soak herring a few hours, when washed and cleaned, bone and chop. To one
+herring take one onion, one sour apple, a slice of white bread which has
+been soaked in vinegar, chop all these; add one teaspoon oil, a little
+cinnamon and pepper. Put on platter in shape of a herring with head at
+top and tail at bottom of dish, and sprinkle the chopped white of a
+hard-boiled egg over fish and then the chopped yolk.
+
+
+CHEESE BALLS
+
+Take mashed cream cheese--add butter, cream and a little paprika. You
+can chop either green peppers, almonds or olives in this mixture, or the
+juice of an onion. Roll into small balls and serve on lettuce leaves.
+This is also very good for sandwiches.
+
+
+EGG APPETIZER
+
+Boil eggs hard. Cut slice off the end, so that the egg will stand firm.
+Dip egg in French dressing, then with a pastry bag arrange sardellen
+butter on the top of egg. Have ready small squares of toasted bread,
+spread with a thin layer of sardellen butter, on which to stand the
+eggs. Caviar, mixed with some finely chopped onion, pepper and lemon
+juice, may be used instead of the sardellen butter, but mayonnaise must
+be used over the caviar.
+
+
+DEVILED EGGS WITH HOT SAUCE
+
+Take six hard-boiled eggs, cut lengthwise, remove yolk and add to same:
+one dessertspoon of melted butter, Cayenne pepper, salt and chopped
+parsley. Mash this mixture very fine and refill the whites of the eggs
+and turn over on platter.
+
+*Sauce.*--One tablespoon of butter, one tablespoon of flour, a pinch of
+Cayenne pepper, salt and one pint of milk. Stir this mixture continually
+until it thickens; beat the yolk of one egg and pour the hot gravy over
+the same. Dress with chopped parsley and eat very hot. Sherry wine can
+be added if desired.
+
+
+STUFFED YELLOW TOMATOES
+
+Take small yellow tomatoes, scrape out the centre and fill with caviar.
+Serve on lettuce or watercress.
+
+
+A DELICIOUS APPETIZER
+
+Take as many slices of delicately browned toast as people to serve,
+several large, firm tomatoes sliced, one green pepper, and store cheese.
+Place a slice of tomato on each slice of toast and season with salt and
+pepper and a dot of butter. Place several long, curly strips of pepper
+around the tomato, and cover with a thin slice of the cheese. Place in
+the oven until the cheese is melted. Serve piping hot.
+
+
+CELERY RELISH
+
+Boil about six pieces of celery root. When soft, peel and mash. Season
+with salt, pepper, a little onion powder, a teaspoon of home-made
+mustard and plenty of mayonnaise. Shape into pyramids, put mayonnaise on
+the top of the pyramid, and on top of that either a little well-seasoned
+caviar or some sardellen butter shaped in a pastry bag. Serve on a slice
+of beets and a lettuce leaf.
+
+
+SARDELLEN
+
+Take one-quarter pound salted sardellen and soak in water over night.
+Bone the next morning, put in cloth and press until dry; chop very fine,
+almost to a paste; take one-half pound sweet butter, stir to a cream and
+add the sardellen. Serve on toasted cracker or bread. Sprinkle with the
+grated yellow and grated white of egg.
+
+
+STUFFED EGGS
+
+Hard boil eggs, drop into cold water, remove shells, cut each in half
+lengthwise. Turn out yolks into a bowl. Carefully place whites together
+in pairs, mash yolks with back of a spoon. For every six yolks put into
+bowl one tablespoon melted butter, one-half teaspoon mustard (the kind
+prepared for table), one teaspoon salt, dash of cayenne pepper. Rub
+these together thoroughly with yolks. Make little balls of this paste
+the size of the yolks. Fit one ball into each pair whites.
+
+
+NUT AND CHEESE RELISH
+
+Mix one package cream cheese with one cup of chopped nut meats, one
+teaspoon of chopped parsley, two tablespoons of whipped cream, salt and
+red pepper. Roll into balls and serve cold, garnished with parsley and
+chopped nuts.
+
+
+GRAPE-FRUIT COCKTAIL
+
+Cut the grape-fruit into halves, crosswise, and scoop out the pulp,
+rejecting the white inner skin as well as the seeds. Clean the shells;
+cut the edges with a sharp knife into scallops and throw them into cold
+water. Set the pulp on the ice. At serving time put a teaspoon of
+cracked ice in the bottom of each shell; fill with the pulp, mixed
+thoroughly with powdered sugar and a little sherry, if desired; and
+place a maraschino cherry or bit of bright-colored jelly in the centre
+of each. Lay on paper doilies or surround with bits of asparagus fern.
+
+
+AMBROSIA
+
+Fill glass with alternate layers of sliced orange and cocoanut; cover
+with powdered sugar and place a maraschino cherry on the top of each.
+
+
+PEACH COCKTAIL
+
+Fill the glasses with sliced peaches; cover with orange or lemon juice;
+sweeten to taste; add a little shaved ice and serve.
+
+Apricot and cherry cocktails may be made in the same way.
+
+
+RASPBERRY COCKTAIL
+
+Mash a pint of ripe, red currants; strain them through cheesecloth; pour
+the juice over a pint of red raspberries and set on the ice to chill. At
+serving time sweeten to taste and pour into the glasses, putting one
+teaspoon of powdered sugar on the top of each.
+
+
+PINEAPPLE AND BANANA COCKTAIL
+
+Take equal parts of banana and fresh or canned pineapple; cut into small
+cubes and cover with lemon or pineapple juice. Serve in glasses or
+orange shells placed on autumn leaves or sprays of green fern.
+
+
+STRAWBERRY COCKTAIL
+
+Slice five or six large strawberries into each glass and squeeze over
+them the juice of an orange. At serving time add one heaping teaspoon of
+powdered sugar and one tablespoon of shaved ice.
+
+
+MUSK MELONS
+
+Cut melon in half, seed and put on ice one hour before serving. When
+ready to serve, fill with crushed ice and sprinkle with, powdered sugar.
+Allow one-half melon for each person. Very refreshing for summer
+luncheons or dinners. For dinner serve before soup.
+
+
+FILLED LEMONS
+
+Select good-sized lemons; cut off tip to stand the lemon upright; cut
+top for cover. Scoop out all the lemon pulp, and put in a bowl; put
+shells in a bowl of cold water. For six lemons take one box of boneless
+sardines, six anchovies, and two green peppers, cut very fine. Wet with
+lemon-juice until moist; fill in shells after wiping dry; insert a
+pimento on top; put on cover of lemon; serve on doily with horseradish
+and watercress.
+
+
+RED PEPPER CANAPÉS
+
+Mix together two chopped hard-boiled eggs, one tablespoon of chopped red
+peppers (canned), a saltspoon of salt, a tiny pinch of mustard and two
+tablespoons of grated American cheese with sufficient melted butter to
+form a paste; spread over the rounds of fried bread and place in a very
+hot oven for about three minutes. Serve on a folded napkin, garnished
+with watercress.
+
+
+SALTED PEANUTS
+
+Shell and skin freshly roasted peanuts and proceed as in salting
+almonds.
+
+
+SALTED ALMONDS
+
+Pour boiling water on the almonds; cool and remove the skins; dry
+thoroughly and brown in a hot oven, using a half tablespoon of butter or
+olive oil (preferably the oil) to each cup of nuts, which must be shaken
+frequently. When brown, sprinkle well with salt and spread on paper to
+dry and cool.
+
+A still easier way to prepare the nuts is to cook them over the fire,
+using a larger quantity of olive oil. As the oil can be saved and used
+again, this method is not necessarily extravagant.
+
+
+
+
+*SANDWICHES*
+
+
+Bread should be twenty-four hours old and cut in thin, even slices. If
+fancy forms are desired, shape before spreading with butter. Cream
+butter and spread evenly.
+
+
+ANCHOVY SANDWICHES
+
+Pound the anchovies to a paste and mix with an equal quantity of olives
+stoned and finely chopped.
+
+
+CELERY SANDWICHES
+
+Two cups of chopped celery, two tablespoons of chopped walnuts, two
+tablespoons of chopped olives, quarter of a cup of Mayonnaise dressing.
+Spread between slices of thin buttered bread.
+
+
+FISH SANDWICHES
+
+Spread one piece of bread with any kind of cold fish that has been
+shredded and mixed with tartar sauce. Then put a lettuce leaf on that
+and then a slice of hard-boiled egg that has been dipped in tartar
+sauce. Cover with a slice of buttered bread.
+
+
+NUT AND RAISIN SANDWICHES
+
+Take equal quantities of nuts and raisins; moisten with cream or grape
+juice and spread on thin slices of bread.
+
+
+BROWN BREAD SANDWICHES
+
+Season one cup of cottage cheese with salt, cayenne, and add one pimento
+cut in shreds. Cut white and brown bread in finger lengths about one
+inch wide. Spread with cheese mixture and place a brown and white slice
+together.
+
+
+CHEESE AND NUT SANDWICHES
+
+Cut thin rounds from rye bread. Spread with the following mixture: take
+one cream cheese, rub to a cream, season to taste with salt and paprika,
+add one stalk of chopped celery, and one-fourth cup of chopped nut
+meats. Spread on buttered bread and place a slice of stuffed olive on
+top, in the centre of each piece of bread.
+
+
+LETTUCE SANDWICHES
+
+Put fresh lettuce leaves, washed and dried, between thin layers of
+bread. Spread with Mayonnaise or Boiled Dressing.
+
+
+OLIVE SANDWICHES
+
+Take either ripe or green olives; remove the seeds; mince and mix
+thoroughly with Mayonnaise dressing. Spread between slices of
+whole-wheat or graham bread.
+
+
+SARDINE SANDWICHES
+
+Remove the skin and bones from the sardines. Rub to a paste, adding an
+equal quantity of chopped hard-boiled eggs, seasoned with salt, cayenne,
+lemon juice or vinegar. Moisten with melted butter and spread between
+slices of bread.
+
+
+DATE AND FIG SANDWICHES
+
+Wash equal quantities of dates and figs; stone the dates; add blanched
+almonds in quantity about one-fourth of the entire bulk; then run the
+whole mixture through a food chopper. Moisten with orange juice and
+press tightly into baking-powder tins. When ready to use, dip the box in
+hot water; turn out the mixture; slice and place between thin slices of
+buttered bread.
+
+
+FIG SANDWICHES
+
+Remove the stems and chop the figs fine. Put in a double boiler with a
+little water and cook until a paste is formed. Add a few drops of lemon
+juice; set aside; when cool spread on thin slices of buttered bread.
+
+
+EGG SANDWICHES
+
+Hard boil the eggs, place them immediately into cold water. When cold;
+remove the shells carefully, cut the eggs in half lengthwise and butter
+slightly. Lay one or two sardellen or appetite silds on one half of the
+egg and press the one half gently on the other half which has the
+sardellen. The egg must appear whole. Now tie lengthwise and across with
+the narrowest, various colored ribbons you can find.
+
+
+CHESTNUT SANDWICHES
+
+One slice each of white and brown bread, cut thin and buttered, and
+spread with chestnuts that have been boiled tender, peeled and rubbed
+through a sieve, then mashed with hard-boiled eggs to a paste and
+moistened with Mayonnaise.
+
+
+SALMON AND BROWN BREAD SANDWICHES
+
+Flake one cup salmon and rub it to a paste. Add mustard, salt, and
+cayenne. Spread on the bread, cover with a layer of thin slices of
+cucumber, then another piece of bread, press lightly and arrange with
+sprigs of parsley on the platter.
+
+
+WHITE AND BROWN BREAD SANDWICHES
+
+If a novel sandwich is wanted, butter alternate slices of brown and
+white bread and pile them one above the other in a loaf. Cut the new
+loaf across the slices, butter them and pile them so that when this
+second loaf is cut, the slices will be in white and brown blocks. Press
+the slices very closely together before cutting at all.
+
+
+TOASTED CHEESE SANDWICHES
+
+The filling for the toasted cheese sandwiches calls for a cup of soft,
+mild cheese, finely cut, and stirred over the fire with a tablespoon of
+butter until the cheese is melted. Enough milk to moisten, perhaps not
+more than one-eighth of a cup, is then added, with salt, mustard, and
+paprika to taste, and the whole is stirred until creamy and smooth.
+Slices of bread are very thinly buttered, the cheese mixture spread on
+generously, each slice covered with another slice, and set away until
+the filling cools and hardens, when the sandwiches are toasted on both
+sides and served hot.
+
+
+POACHED EGG SANDWICHES
+
+Slice as many pieces of bread, from a round loaf, as you have persons to
+serve. Toast these slices and let cool. Across each slice place three
+strips of pimentoes (use the canned pimentoes), on top of that place a
+cold poached egg, put a teaspoon of Mayonnaise on the top of the egg and
+sprigs of watercress encircling the toast.
+
+
+MUSTARD SARDINE PASTE FOR SANDWICHES
+
+Take one box of mustard sardines; bone and mash; add to the mixture one
+tablespoon of tomato catsup, one teaspoon of Worcestershire sauce, juice
+of one lemon, a pinch of cayenne pepper, as much white pepper as will
+cover the end of a knife, two tablespoons of vinegar, and one tablespoon
+of olive oil. Mix thoroughly until it becomes a paste. Then spread on
+thinly cut bread for sandwiches.
+
+
+CAVIAR AND SALMON SANDWICHES
+
+Take a piece of rye bread, cut round (with a biscuit cutter), spread
+with mustard; put some caviar in centre of the bread, strips of smoked
+salmon around the caviar and strips of pickle around the salmon.
+
+
+RIBBON SANDWICHES
+
+Cut two, slices of white bread and two of brown. Butter three and spread
+with a thick paste made of hard-boiled egg very finely chopped and
+mixed with mayonnaise dressing. Build the slices up one above the other,
+alternating brown and white, and placing the unbuttered slice on top.
+Before serving, slice down as you would a layer cake.
+
+
+EGG AND OLIVE SANDWICHES
+
+Chop four eggs which have been boiled fifteen minutes, add two
+tablespoons of chopped olives, season and moisten with olive oil and
+vinegar. Spread between thin slices of buttered bread.
+
+
+RUSSIAN SANDWICHES
+
+Spread bread with thin slices of Neufchatel cheese, cover with finely
+chopped olives moistened with mayonnaise dressing.
+
+
+SURPRISE SANDWICHES
+
+Take orange marmalade, pecan nuts and cream cheese in equal quantities
+and after mixing thoroughly spread on thin slices of buttered bread.
+
+
+CHICKEN SANDWICHES
+
+Mince some cold roast or boiled chicken in a chopping bowl, then mix the
+gravy with it, adding a few hard-boiled eggs, which have been minced to
+a powder. Mix all into a soft paste. Then cut thin slices of bread,
+spread the chicken between the slices (if desired you may add a little
+mustard); press the pieces gently together.
+
+
+CHICKEN SANDWICHES WITH MAYONNAISE
+
+Grind up chicken in meat chopper. To each cup of chicken add one
+tablespoon of mayonnaise, and one tablespoon of chicken soup. Mix into
+soft paste, and put in finger-rolls.
+
+
+DEVILED TONGUE SANDWICHES
+
+Grind up tongue (root will do) in meat chopper; to a cup of ground
+tongue add one teaspoon of mustard, one tablespoon of soup, and one
+teaspoon of mayonnaise. Mix into soft paste; spread on white bread cut
+very thin.
+
+
+MINCED GOOSE SANDWICHES
+
+Take either boiled or roast goose (which has been highly seasoned) and
+mince in a chopping bowl, add one or two pickles, according to quantity,
+or a teaspoon of catsup. Spread thin slices of bread or nice fresh
+rolls, with a thin coating of goose oil, slightly salted, then spread
+the minced goose and cover with a layer of bread which has been
+previously spread.
+
+
+VEAL SANDWICHES
+
+May be prepared as above, or slice the veal in thin slices and spread
+with mustard.
+
+
+BOILED, SMOKED, OR PICKLED TONGUE SANDWICHES
+
+Remove the crust from the bread (unless it is very soft), place the
+slices of tongue (cut very thin) and lettuce leaves between the
+slices.
+
+
+
+
+*SOUPS*
+
+
+Soups are wholesome and palatable and should form part of the meal
+whenever possible. It is a good plan to have some sort of vegetable or
+meat stock always at hand, as this renders the making of the soup both
+easy and economical. With milk at hand, cream soups are easily made.
+
+
+SOUP STOCK
+
+In making soup, bring the cold water in the soup pot with the meat and
+bones to a boil slowly, and let it simmer for hours, never boiling and
+never ceasing to simmer. If clear soup is not desired soup may be
+allowed to boil. Bones, both fresh and those partly cooked, meats of all
+kinds, vegetables of various sorts, all may be added to the stock pot,
+to give flavor and nutriment to the soup.
+
+One quart of cold water is used to each pound of meat for soup; to four
+quarts of water, one each of vegetables of medium size and a bouquet.
+
+Make the soup in a closely covered kettle used for no other purpose.
+Remove scum when it first appears; after soup has simmered for four or
+five hours add vegetables and a bouquet.
+
+Parsley wrapped around peppercorn, bayleaf, six cloves and other herbs,
+excepting sage, and tied, makes what is called a bouquet and may be
+easily removed from the soup.
+
+Root celery, parsley, onions, carrots, asparagus and potatoes are the
+best vegetables to add to the soup stock. Never use celery leaves for
+beef soup. You may use celery leaves in potato soup, but sparingly, with
+chopped parsley leaves.
+
+Vegetables, spices and salt should always be added the last hour of
+cooking. Strain into an earthen bowl and let cool uncovered, by so doing
+stock is less apt to ferment.
+
+A cake of fat forms on the stock when cold, which excludes air and
+should not be removed until stock is used. To remove fat run a knife
+around edge of bowl and carefully remove the same. A small quantity will
+remain, which should be removed by passing a cloth, wrung out of hot
+water, around edge and over top of stock. This fat should be clarified
+and used for drippings. If time cannot be allowed for stock to cool
+before using, take off as much fat as possible with a spoon, and remove
+the remainder by passing tissue or any absorbent paper over the surface.
+
+Bouillon should always be thickened with _yolks_ of eggs, beat up with a
+spoon of cold water. Ordinary beef soup or tomato soup may be thickened
+with flour. To do this properly heat a scant spoon of soup drippings,
+stir in briskly a spoon of flour, and add gradually a large quantity of
+soup to prevent it becoming lumpy.
+
+
+WHITE STOCK
+
+Veal, turkey, chicken and fish are used.
+
+
+BROWN STOCK
+
+Follow directions given for bouillon, adding a slice of beef and
+browning some of the meat in the marrow from the bone.
+
+
+BEET SOUP--RUSSIAN STYLE (FLEISCHIG)
+
+Cut one large beet and one-half pound of onion in thick pieces and put
+in kettle with one pound of fat brisket of beef; cover with water and
+let cook slowly two hours; add three-fourths of a cup of sugar and a
+little citric acid to make it sweet and sour and let cook another hour;
+season and serve hot.
+
+
+BORSHT
+
+Take some red beetroots, wash thoroughly and peel, and then boil in a
+moderate quantity of water from two to three hours over a slow fire, by
+which time a strong red liquor should have been obtained. Strain off the
+liquor, adding lemon juice, sugar, and salt to taste, and when it has
+cooled a little, stir in sufficient yolks of eggs to slightly thicken
+it. May be used either cold or hot. In the latter case a little
+home-made beef stock may be added to the beet soup.
+
+If after straining off the soup the remaining beetroot is not too much
+boiled away, it may be chopped fine with a little onion, vinegar and
+dripping, flavored with pepper and salt, and used as a vegetable.
+
+
+SCHALET OR TSCHOLNT (SHABBAS SOUP)
+
+Wash one pint of white haricot beans and one pint of coarse barley and
+put them into a covered pot or pan with some pieces of fat meat and some
+pieces of marrow bone, or the backs of two fat geese which have been
+skinned and well spiced with ginger and garlic. Season with pepper and
+salt and add sufficient water to cover. Cover the pot up tightly. If one
+has a coal range it can be placed in the oven on Friday afternoon and
+let remain there until Saturday noon. The heat of the oven will be
+sufficient to bake the Schalet if there was a nice clear fire when the
+porridge was put in the oven. If this dish cannot be baked at home it
+may be sent to a neighboring baker to be placed in the oven there to
+remain until Saturday noon, when it is called for. This takes the place
+of soup for the Sabbath dinner.
+
+
+BOUILLON
+
+Put on one three-pound chicken to boil in six quarts cold water. Take
+one and one-half or two pounds of beef and the same quantity thick part
+of veal, put in a baking-pan, set in the stove and brown quickly with
+just enough water to keep from burning. When brown, cut the meat in
+pieces, add this with all the juice it has drawn, to the chicken soup.
+Set on the back of the stove, and cook slowly all day. Set in a cold
+place, or on ice over night, and next morning after it is congealed,
+skim off every particle of fat.
+
+Melt and season to taste when ready to serve. Excellent for the sick.
+When used for the table, cut up carrots and French peas already cooked
+can be added while heating.
+
+If cooked on gas stove, cook over the simmering flame the same number of
+hours.
+
+
+CONSOMMÉ
+
+Take three pounds of beef, cut in dice and cover with three quarts of
+cold water. Simmer slowly for four hours. The last hour add one-half cup
+each of carrots, celery, onion, and season with one-half teaspoon of
+peppercorns and one tablespoon of salt. Strain, cool, remove fat and
+clear (allowing one egg-shell broken fine and the slightly beaten white
+of one egg to each quart of stock). Add to the stock, stir constantly
+until it has reached the boiling point. Boil two minutes and serve.
+
+
+CHICKEN SOUP, No. 1
+
+Take one large chicken, cook with four quarts of water for two or three
+hours. Skim carefully, when it begins to boil add parsley root, an
+onion, some asparagus, cut into bits. Season with salt, strain and beat
+up the yolk of an egg with one tablespoon of cold water, add to soup
+just before serving. This soup should not be too thin. Rice, barley,
+noodles or dumplings may be added. Make use of the chicken, either for
+salad or stew.
+
+
+CHICKEN SOUP, No. 2
+
+Take the carcass of a cold, cooked chicken and break into small pieces.
+Add one-half cup of chopped celery and one onion chopped fine. Cover
+with cold water; simmer slowly for two hours. Strain, add salt and
+pepper to taste.
+
+
+CHICKEN BROTH
+
+Cut the chicken into small pieces and place it in a deep earthen dish;
+add one quart of water; cover it and set over a kettle of boiling water,
+letting it steam until the meat of the chicken has become very tender.
+Strain off the broth and let it stand over night. In the morning remove
+the fat and return the liquid to the original earthen dish.
+
+
+JULIENNE SOUP
+
+Have soup stock ready. Boil in water until tender one cup green peas,
+three carrots cut up in small pieces, and some cabbage chopped fine.
+Brown two tablespoons of flour in a skillet in hot fat, then stir in the
+vegetables. Fry some livers and gizzards of fowls, if handy, and add,
+then stir in the strained soup stock.
+
+
+RICE BROTH
+
+May be made either of beef or mutton, adding all kinds of vegetables.
+Boil one-half cup of rice separately in a farina kettle. Strain the beef
+or mutton broth. Add the rice and boil one-half hour longer, with
+potatoes, cut into dice shape; use about two potatoes; then add the
+beaten yolk of an egg. Strained stock of chicken broth added to this
+soup makes it very palatable and nutritious for the sick.
+
+
+MOCK TURTLE SOUP
+
+Take one calf's head, wash well; put on to boil with four and one-half
+quarts of water; add two red peppers, onions, celery, carrots, cloves,
+salt to taste, and a little cabbage; boil six hours; also, have ready
+some meat stock; the next day put fat in a skillet with two large
+tablespoons of flour; let it brown; then, take the calf's head and cut
+all the meat from it in pieces; add the calf's tongue, cut in dice.
+Slice hard-boiled eggs, one glass of sherry; and one lemon sliced; put
+all in the stock; allow it to come just to a boil.
+
+
+MUTTON BROTH
+
+Cut three pounds of neck of lamb or lean shoulder into small pieces;
+cover closely and boil with three quarts of water, slowly, for two
+hours; add two tablespoons well-washed rice to the boiling soup. Cook
+an hour longer, slowly; watch carefully and stir from time to time.
+Strain and thicken it with a little flour; salt and pepper to taste.
+Particularly nice for invalids.
+
+
+MULLIGATAWNY SOUP
+
+Add to three quarts of liquor, in which fowls have been boiled, the
+following vegetables: three onions, two carrots, and one head of celery
+cut in small dice. Keep the kettle over a high heat until soup reaches
+the boiling point; then place where it will simmer for twenty-five
+minutes. Add one tablespoon of curry powder, one tablespoon of flour
+mixed together; add to the hot soup and cook five minutes. Pass through
+a sieve. Serve with small pieces of chicken or veal cut in it.
+
+
+FARINA SOUP
+
+When the soup stock has been strained and every particle of fat removed,
+return it to the kettle to boil. When it boils hard stir in carefully
+quarter of a cup of farina, do this slowly to prevent the farina from
+forming lumps. Stir into the soup bowl the yolk of one egg, add a
+teaspoon of cold water. Pour the soup into the bowl gradually and stir
+constantly until all has been poured into the bowl. Serve at once.
+
+
+GREEN KERN SOUP
+
+Soak one-half cup of green kern in a bowl of water over night. Put on
+two pounds of soup meat, add a carrot, an onion, a stalk of celery, a
+sprig of parsley, one or two tomatoes, a potato, in fact any vegetable
+you may happen to have at hand. Cover up closely and let it boil slowly
+over a low heat three or four hours. Put the green kern on to boil in
+water slightly salted, as it boils down keep adding soup stock from the
+kettle of soup on the stove, always straining through a hair sieve,
+until all has been used. Serve as it is or strain through a colander and
+put pieces of toasted bread into the soup.
+
+Another way of using the green kern is to grind it to a powder.
+
+
+NOODLE SOUP
+
+For six persons, select a piece of meat off the neck, about two and
+one-half pounds; add three quarts of water, an onion, one celery root,
+two carrots, a large potato, some parsley, three tomatoes and the
+giblets of poultry. Cook in a closely covered kettle, letting the soup
+simmer for four or five hours. Remove every bit of scum that rises.
+Strain; add salt and remove every particle of fat; put in noodles; boil
+about five minutes and serve at once. If allowed to stand it will become
+thick.
+
+
+MUSHROOM AND BARLEY SOUP
+
+Take one quart of hot bouillon, add a quarter pound barley which has
+been boiled in water; and one ounce of dried mushrooms which have been
+thoroughly washed and cut in pieces, an onion, carrot, bayleaf, parsley
+and dill. Boil all these and when the vegetables are nearly tender,
+remove from soup, add the meat from the bouillon, cut up in small
+pieces, let soup come to a boil and serve.
+
+
+OXTAIL SOUP
+
+Wash two large oxtails and cut into pieces. Cut one onion fine and fry
+in one tablespoon of drippings. When brown, add oxtails to brown, then
+put into soup kettle with four quarts cold water. Add one tablespoon of
+salt, one tablespoon of mixed herbs, four cloves, four peppercorns.
+Simmer for three or four hours. Skim off fat, strain. Vegetables cut
+into fancy shapes and boiled twenty minutes may be added.
+
+
+GREEN PEA SOUP
+
+Make your soup stock as usual, adding a pint of washed pea-pods to the
+soup. Heat a tablespoon of drippings, put in the peas, with a little
+chopped parsley, cover closely and let simmer; keep adding soup stock
+when dry. When the peas are tender put into the strained soup. Season
+with one teaspoon of salt and two teaspoons of sugar, add drop dumplings
+to this soup before serving.
+
+
+PIGEON SOUP
+
+Make a beef soup, and an hour before wanted add a pigeon. Boil slowly,
+with all kinds of vegetables, provided your patient is allowed to have
+them. Strain, add the beaten yolk of an egg, salt to taste.
+
+
+TURKEY SOUP
+
+Cut up any bones or meat of cold turkey, and cook like soup made of
+left-over chicken and chicken bones.
+
+
+OKRA GUMBO SOUP (SOUTHERN)
+
+Take one quart of ripe tomatoes, stew with one quart of okra, cut into
+small rings. Put this on to boil with about two quarts or water and a
+piece of soup meat (no bone), chop up an onion, a carrot and a sprig of
+parsley, add this to the soup. Fricassee one chicken with some rice,
+dish up with the soup, putting a piece of chicken and one tablespoon of
+rice into each soup plate before adding the soup. Let the soup simmer
+four or five hours; season with salt and pepper. A little corn and Lima
+beans may be added; they should be cooked with the soup for several
+hours. Cut the soup meat into small cubes and leave in the soup to
+serve.
+
+
+TCHORBA--TURKISH SOUP
+
+Take one pound of meat, cover with water and boil till meat is tender.
+Boil rice in another pan until it is creamy, when ready to serve, add
+one beaten egg and juice of half a lemon.
+
+Broken rice is best for this dish.
+
+
+BARLEY SOUP
+
+Take one cup of barley, two onions cut fine, one-half cup of carrots
+diced, one teaspoon of salt, pepper to taste; add two quarts of water
+and simmer two or three hours. When water has evaporated add soup; if
+you are making fresh soup, keep adding the "top soup," strained, to the
+barley and let boil until tender, one-half cup of celery root boiled
+with the barley improves the flavor.
+
+
+DRIED PEA SOUP
+
+Soak one cup of picked and cleaned dried split peas in cold water over
+night, drain, put on with two quarts cold water, a smoked beef-cheek or
+any other smoked meat; let boil slowly but steadily four hours or more;
+add one-half cup of celery, diced, one small onion cut fine, one
+teaspoon of salt, one-eighth teaspoon of pepper, cook until the meat and
+peas are tender. Remove meat when tender. Skim fat off the top of the
+soup. Heat one tablespoon of the fat in a frying pan, add one tablespoon
+of flour and gradually the rest of the soup. Season to taste and serve
+with the smoked meat, adding croutons.
+
+
+LENTIL SOUP (LINZEN), No. 1
+
+Soak two cups of lentils over night in cold water. Drain and add to a
+sliced onion which has been browned in two tablespoons of drippings;
+when these have been fried for five minutes, add three stalks of celery
+cut in small pieces or some celery seed, pepper and salt to taste, and
+two quarts of warm water, boil all these slowly, stirring occasionally
+until the lentils are quite soft. Pass all through a sieve, return to
+saucepan heat again and serve.
+
+
+LENTIL SOUP, No. 2
+
+Made same as Dried Pea Soup. One cup of strained tomatoes may be added
+or small slices of sausage.
+
+
+SOUR SOUP (FOR PURIM)
+
+Take one pound of soup meat and two soup bones, put on to boil in
+boiling water. Cut two leeks in slices like noodles, some cooked
+tomatoes which have been cooled and strained, some cauliflower, two
+tablespoons of sugar, a pinch sour salt, pepper and salt and let cook
+steadily. When the soup is done thicken it with two egg yolks that have
+been beaten up with a little salt and some cold water. Do not cook after
+adding yolks of eggs.
+
+
+TOMATO SOUP
+
+Take a large soup bone or two pounds of soup meat, the latter preferred,
+one or two onions, a few potatoes, a few carrots, a turnip, soup greens
+and a can of tomatoes or a quart of fresh ones, cook two hours, and in
+season add two ears of sweet corn grated. Season with salt and pepper.
+Thicken with a tablespoon of flour, dissolved in cold water. A nice
+addition to this soup is a handful of noodles cut into round disks with
+a thimble.
+
+
+VEAL SOUP
+
+Boil a piece of veal, off the neck, and one or two veal bones in two
+quarts of water, add a sprig of parsley, one onion, cut up into small
+pieces. Strain and thicken with the yolks of two eggs slightly beaten
+with a tablespoon of cold water. Season with salt and pepper to taste.
+
+
+VEGETABLE SOUP
+
+Take a small soup bone, cover with cold water. Cut one-half a cup each
+of celery, carrots, and onion. Brown in fat, cooking five to ten
+minutes; add one tablespoon of chopped parsley and one-half cup of
+potatoes. Add to soup bone and cook one hour. Season with salt and
+pepper. Remove bone and serve.
+
+
+HOW TO MAKE CREAM SOUPS
+
+Cream soups are all made by blending two tablespoons of butter with two
+tablespoons of flour and then adding slowly one cup of cold milk or half
+cream and milk. One cup for a thin soup or purée, to one quart of
+liquid. More according to the thickness of soup desired. Any cooked
+vegetable or fish may be added to the cream sauce. Less milk is used
+when the water in which the vegetables are cooked is added.
+
+Purées are made from vegetables or fish, forced through a strainer and
+retained in soup, milk and seasonings. Generally thicker than cream
+soup.
+
+Use a double boiler in making cream sauces and the cream sauce
+foundation for soups.
+
+To warm over a thick soup it is best to put it in a double boiler. It
+must not be covered. If one does not have a double boiler set soup
+boiler in a pan of hot water over fire.
+
+Cream soups and purées are so nutritious that with bread and butter,
+they furnish a satisfactory meal.
+
+
+CREAM OF ALMOND SOUP
+
+Blanch, and grind or pound one-half pound almonds, let simmer slowly in
+one pint of milk for five minutes. Melt one tablespoon of butter, blend
+with one of flour. Do not allow to bubble. Add one cup of milk and
+thicken slightly. Then add the almond mixture and simmer again until
+creamy. Remove from fire and add one cup of cream. Season with salt and
+pepper to taste. Cream may be whipped or left plain.
+
+
+CREAM OF CELERY SOUP
+
+Break three stalks of celery in one-inch pieces and pound in a mortar.
+Cook in double boiler with one slice of onion and three cups of milk for
+twenty minutes. Remove onion, heat two tablespoons of butter, add two
+tablespoons of flour, one-fourth teaspoon of pepper, one teaspoon of
+salt; first two-thirds of a cup, and gradually the rest of the celery
+broth, add one cup of cream; cook until smooth and serve at once.
+
+
+CREAM OF ASPARAGUS SOUP
+
+Proceed as with cream of celery soup, substituting one-half bundle of
+fresh asparagus or an equal amount of canned for the stalk of celery.
+Or, the tips of a bundle of asparagus may be cut off for table use and
+the remainder used for soup. In either case the asparagus will be better
+if mashed through a colander, thus removing the woody portions.
+
+
+CREAM OF CAULIFLOWER SOUP
+
+Take a solid head of cauliflower, scald it to take away the strong
+taste; separate the flowers and proceed as with cream of celery soup.
+
+
+CREAM OF CORN SOUP
+
+Take a can of corn or six ears of corn. Run a sharp knife down through
+the center of each row of kernels, and with the back of a knife press
+out the pulp, leaving the husk on the cob. Break the cobs and put them
+on to boil in sufficient cold water to cover them. Boil thirty minutes
+and strain the liquor. Return the liquor to the fire, and when boiling
+add the corn pulp and bay leaf. Cook fifteen minutes; add the cream
+sauce and serve.
+
+
+CREAM OF HERRING SOUP (RUSSIAN STYLE)
+
+Place two cups of milk, two cups of water, one small onion, salt and
+pepper to taste in a saucepan, and boil for ten minutes, add two
+herrings which have been previously soaked and cut in small pieces; cook
+until herring is tender.
+
+
+MILK, OR CREAM SOUP
+
+Heat a quart of milk or cream, add a tablespoon of sweet butter and
+thicken with a spoon of flour or corn starch, wet with cold milk. Pour,
+boiling, over pieces of toasted bread cut into dices; crackers may also
+be used.
+
+
+FISH CHOWDER
+
+Skin and bone one and one-half pounds of codfish or haddock. Cut six
+large tomatoes, six large potatoes, two large onions in small pieces,
+add salt, pepper, three pints of water and cook one hour. Add one-half
+pint of cream, one-fourth cup of butter, and paprika. Cook five minutes
+and serve.
+
+
+MOCK FISH CHOWDER
+
+Omit fish and use same ingredients, sprinkle with chopped parsley and
+serve.
+
+
+GLOBE ARTICHOKE OR TURNIP SOUP
+
+Heat two tablespoons of butter, add one and one-half pounds of sliced
+turnips or artichokes and stir them in the butter, add one tablespoon of
+flour, a little salt, three cups of hot milk, three cups of hot water,
+stirring them in slowly. When the vegetables are done rub them through a
+sieve, put them back in the saucepan, add a little sugar and more
+seasoning, if required, and heat thoroughly. A little cream or butter
+may be put into the tureen, and the soup stirred into it.
+
+
+SPINACH SOUP
+
+Wash, pick over and cook two quarts of spinach for twenty minutes;
+drain, chop and rub through a sieve and return to the water in which it
+was cooked, add one-half cup of chopped onions, cook until thoroughly
+done, thicken with a white sauce made by melting two tablespoons of
+butter to which is added two tablespoons of flour; stir until smooth,
+add two cups of milk; season with one-half teaspoon of salt and pepper
+and add the spinach mixture.
+
+
+CREAM OF LETTUCE SOUP
+
+Proceed as with spinach, substituting lettuce for spinach.
+
+
+CREAM OF TOMATO SOUP
+
+Cook one quart tomatoes (fresh or canned) with one pint water until
+done, and strain through a sieve. Meanwhile melt two tablespoons of
+butter, add two tablespoons of flour, add gradually one and one-half
+cups of milk (or half cream and half milk), one teaspoon of salt, one
+teaspoon of sugar, one-quarter teaspoon of pepper; add a little chopped
+parsley and celery, and let this boil for fifteen minutes. Just before
+ready to serve add one-fourth teaspoon of baking soda to the hot
+strained tomatoes, pour gradually into the cream sauce stirring
+constantly and serve at once.
+
+
+CREAM OF LENTIL SOUP
+
+Soak one cup of lentils over night. Drain and boil slowly for one hour
+in water containing one-half teaspoon of baking soda, drain and boil
+again very gently in fresh water; when the lentils are tender drain off
+most of the liquid and return to the fire. Add two tablespoons of
+butter, or butter substitute, two teaspoons of salt, and one-half
+teaspoon of sugar. Bring three cups of milk to a boil in the
+double-boiler. Just before serving mash the lentils through a strainer
+directly into the milk. Serve in cups and pass croutons with the soup.
+
+
+ONION SOUP
+
+Slice two or three large onions; fry them in a tablespoon of butter
+until they are soft and red, then add three tablespoons of flour and
+stir until it is a little cooked. To this add slowly a pint of boiling
+water, stirring all the time, so it will be smooth.
+
+Boil and mash three good-sized potatoes. Add to them slowly a quart of
+scalded milk, stirring well so it will be smooth. Add the potato and
+milk mixture to the onion mixture. Season with salt and pepper. Let it
+get very hot, and pass it through a strainer into the tureen. Sprinkle
+over the top a little parsley chopped very fine, and a few croutons.
+
+
+CREAM WINE SOUP
+
+Put one cup of white wine and one-half cup of cold water on to boil, add
+a few pieces of stick cinnamon and seven lumps of cut loaf sugar; while
+boiling scald a cup of sweet cream in double boiler. Have ready the
+well-beaten yolks of two eggs, pour over this the hot cream, stirring
+all the time, then pour in the boiling wine, being careful to stir well
+or it will curdle. Very nice for invalids. Can be eaten hot or cold.
+
+
+VEGETABLE SOUP (MILCHIG)
+
+Brown one-half cup of chopped onion in one tablespoon of butter, add one
+and a half quarts of boiling water, two cups of shredded cabbage
+one-half cup of chopped carrot, one leek, one tablespoon of chopped
+peppers, one tablespoon of chopped celery. Boil rapidly for ten minutes,
+then gently for one hour. Add one medium-sized potato diced and a
+tomato, one and a half teaspoons of salt and one-quarter teaspoon of
+pepper, a pinch of paprika and thyme. Cook one hour longer. Have the
+cover partially off the kettle during the entire time. Ten minutes
+before serving thicken with two tablespoons of flour mixed with
+one-fourth cup of cold milk.
+
+
+BRAUNE MEHLSUPPE (BROWN FLOUR SOUP), No. 1
+
+Heat a spoon of butter in a spider, add a spoon of flour, stir briskly,
+but do not let it get black; pour boiling water over it, add salt and
+caraway seeds.
+
+
+BROWN FLOUR SOUP, No. 2
+
+Heat two tablespoons of fresh butter in a spider, add four tablespoons
+of flour to it and brown to light golden brown, then add one quart
+water, stirring constantly. Season with salt and pepper and a little
+nutmeg. Add one pint of milk, let boil up once or twice and serve at
+once.
+
+
+BEER SOUP
+
+To one pint of beer add one cup of water, let come to a boil, season
+with salt and cinnamon if desired. Beat two egg yolks well with a little
+sugar and flour mixed, add one cup of milk, stir until smooth, stir all
+together in the hot beer mixture, let come almost to the boiling point,
+fold in the beaten whites of the two eggs and serve at once with
+croutons. If desired for a meat meal equal parts of water and beer may
+be used instead of milk.
+
+
+SOUR MILK SOUP
+
+Let the milk stand until it jellies, but does not separate. Put it into
+a saucepan and let simmer one minute. Then thicken with two generous
+tablespoons of flour; blend to a smooth paste with butter. Strain
+through a fine sieve and serve in cups or soup plates and sprinkle the
+top with maple sugar.
+
+
+POTATO SOUP
+
+Boil and mash three or four potatoes, one tablespoon of butter, one-half
+tablespoon of flour, and one teaspoon of chopped onion, letting the
+onion cook in the butter a few minutes before adding the flour. When
+this is cooked add to it a pint of milk, making a thin, white sauce. Add
+this to the mashed potato and pass the whole through a strainer. Return
+it to the fire for a few minutes to heat and blend it. Season it with
+salt and pepper. Sprinkle on the soup chopped parsley and a few
+croutons.
+
+*For Fleischig Soup.*--This soup may be made with fat instead of butter,
+and the water in which the potatoes have been boiled may be used instead
+of the milk; any left-over meat gravy will give the soup a rich flavor.
+
+
+GREEN PEA PURÉE
+
+Cook one quart of green peas until very tender. Then mash through
+colander. To this amount heat one quart of milk in double boiler. Add
+butter, salt and pepper to taste, and last the mashed green peas.
+
+
+LEEK SOUP
+
+Put a small piece of butter in saucepan and then six or eight leeks cut
+in small pieces. Keep turning for about five minutes so they will get
+brown; add water for amount desired; season with salt and pepper and put
+in piece of stale bread. Strain through the strainer. Put in croutons
+and serve with grated cheese.
+
+
+RED WINE SOUP
+
+Put on to boil one cup of good red wine and one-half cup of water,
+sweeten to taste, add three whole cloves and three small pieces of
+cinnamon bark, let boil ten minutes, and pour while boiling over the
+well-beaten yolk of one egg. Eat hot or cold. This quantity serves one
+person.
+
+
+SPLIT PEA SOUP (MILCHIG)
+
+Soak peas in lukewarm water over night. Use one quart of peas to one
+gallon of water. Boil about two hours with the following vegetables: a
+few potatoes, a large celery root, a little parsley and a little onion,
+a small carrot cut up in cubes and a small clove of garlic. When boiled
+down to half the quantity, press all through colander. If soup is too
+thin, take a tablespoon of flour blended with a little cold water in a
+saucepan and add to the peas already strained. Serve with croutons.
+
+
+TOMATO SOUP WITH RICE
+
+Brown slightly one minced onion in one tablespoon of butter, add one can
+of tomatoes or a quart of medium sized tomatoes cut in small pieces,
+season with salt, pepper, one tablespoon of sugar and a pinch of
+paprika. Simmer a half hour, strain and thicken with one tablespoon of
+flour moistened with cold water, add the strained tomatoes and one cup
+of boiled rice; let come to a boil and serve.
+
+
+MILK AND CHEESE SOUP
+
+Thicken three cups of milk with one-half tablespoon of flour and cook
+thoroughly in a double boiler, stirring very often. When ready to serve
+add one cup of grated cheese and season with salt and paprika.
+
+
+BLACK BEAN SOUP
+
+Soak one pint of beans over night, drain, add cold water and rinse
+thoroughly. Fry two tablespoons of chopped onion in two tablespoons of
+butter, put in with the beans, add two stalks of celery or a piece of
+celery root and two quarts of water. Cook slowly until the beans are
+soft, three or four hours, add more boiling water as it boils away; rub
+through a strainer, add one-eighth teaspoon of pepper, one-fourth
+teaspoon of mustard, a few grains of cayenne. Heat one tablespoon of
+butter in saucepan with two tablespoons of flour, then two-thirds cup
+and then the rest of the soup gradually; cut a lemon (removing seeds)
+and two hard-boiled eggs in slices and serve in the soup.
+
+
+BARLEY AND VEGETABLE SOUP
+
+Take a half cup of coarse barley and two quarts of water. Let boil for
+one hour and skim. Then add two onions, a bunch of carrots, parsley, two
+turnips, one green pepper and six tomatoes (all chopped fine). Add a few
+green peas, lima beans, two ears of corn cut from cob; pepper and salt
+to taste. Cook for one hour or more until done. Then add a small piece
+of butter, quarter teaspoon of sage and thyme, if you like, and if soup
+is too thick add more water.
+
+
+BEER SOUP (PARVE)
+
+Mix the beer with one-third water, boil with sugar and the grated crust
+of stale rye bread, add stick cinnamon and a little lemon juice. Pour
+over small pieces of zwieback (rusk). Some boil a handful of dried
+currants. When done add both currants and juice.
+
+
+BEET SOUP (RUSSIAN STYLE)
+
+Cut two small beets in strips, cover with water and let cook until
+tender, add citric acid (sour salt) and a little sugar to make sweet and
+sour, a little salt, and three-quarter cup of sour cream. Serve cold.
+Sweet cream may be used and while hot gradually poured over the
+well-beaten yolks of two eggs, keeping the soup over the stove and
+stirring all the time until thick and smooth. Remove from stove and
+serve cold.
+
+
+CHERRY SOUP
+
+This soup is a summer soup and is to be eaten cold. Cook two tablespoons
+of sago in one cup of boiling water until tender, add more as water
+boils down. Put one quart of large red or black cherries, one cup of
+claret, one tablespoon of broken cinnamon, one-fourth cup of sugar, and
+one-half lemon sliced fine, up to boil and let boil fifteen minutes; add
+the cooked sago, let boil up and pour very gradually over the
+well-beaten yolks of two eggs. Serve cold. Raspberry, strawberry,
+currant, gooseberry, apple, plum or rhubarb soups are prepared the same
+way, each cooked until tender and sweetened to taste. The juice of lemon
+may be used instead of the wine.
+
+
+FRUIT SOUP
+
+Take two pounds of plums, cherries, or red currants and raspberries,
+which carefully pick and wash, and boil to a pulp with a pint of water.
+Let it slightly cool and then stir in the beaten yolk of an egg and a
+little sugar. Strain the soup, which should be served cold.
+
+
+COLD SOUR SOUP
+
+Take a pound of sour grass (sorrel), remove leaves, wash well, cut and
+squeeze well. Peel three potatoes, mince a bunch of young onions, salt
+and set on to boil, when boiling add the sour grass and let boil well,
+add two tablespoons of sugar, and a bit of sour salt, let simmer a bit,
+afterward add two well-beaten eggs. Do not boil this soup after adding
+the eggs. This soup is to be eaten cold. It can be kept for some time in
+jars.
+
+
+
+
+*GARNISHES AND DUMPLINGS FOR SOUPS*
+
+
+NOODLES
+
+Beat one large egg slightly with one-fourth teaspoon of salt, add enough
+flour to make a stiff dough; work it well for fifteen or twenty minutes,
+adding flour when necessary. When the dough is smooth place on slightly
+floured board and roll out very thin and set aside on a clean towel for
+an hour or more to dry. Fold in a tight roll and cut crosswise in fine
+threads. Toss them up lightly with fingers to separate well, and spread
+them on the board to dry. When thoroughly dry, put in a jar covered with
+cheese cloth for future use. Drop by handfuls in boiling soup, ten
+minutes before serving.
+
+Noodles for vegetables or for puddings are made in the same way, but to
+each egg, one-half egg-shell full of cold water may be added. The strips
+are cut one-half inch wide.
+
+
+PLAETCHEN
+
+Take noodle dough, roll out thin in same manner as noodles, when dry cut
+in three-inch strips, place the strips on top of one another, then cut
+into one-half inch strips, crosswise, cut again to form one-half inch
+squares. Dry same as noodles. Drop by handfuls in boiling soup.
+
+
+KREPLECH OR BUTTERFLIES
+
+Roll noodle dough into pieces two and one-half inches square. Place on
+each one tablespoon of force-meat, then fold squares into three corned
+pockets, pressing edges well together. Drop in boiling soup or salted
+water and boil fifteen minutes.
+
+
+FORCE-MEAT FOR KREPLECH
+
+Chop one pound of beef, soup meat, cold veal, or take lamb chopped very
+fine, season with one teaspoon of salt, one-eighth teaspoon of pepper,
+ginger or nutmeg, one-half teaspoon of onion juice, mix with one egg.
+This force-meat may also be made into balls one-half inch in diameter,
+roll the balls in flour and cook them in the boiling soup, or fry them
+in fat.
+
+
+BAKING POWDER DUMPLINGS
+
+Sift one cup of flour, one-fourth teaspoon of salt, one teaspoon of
+baking powder, stir in scant one-half cup of milk or water and mix to a
+smooth batter. Drop one teaspoonful at a time in the boiling soup; cover
+kettle, let boil five minutes and serve at once.
+
+
+CROUTONS
+
+Cut stale bread into cubes, place in pan and brown in the oven; or
+butter the bread, cut into cubes and then brown the same way. Fry small
+cubes of stale bread in deep hot fat until brown or fry them in a little
+butter or fat in a hot spider until brown.
+
+
+PFÄRVEL OR GRATED EGG FOR SOUP
+
+Into the yolk of one egg stir enough flour until it is too stiff to
+work. Grate on coarse grater, and spread on board to dry. After soup is
+strained, put in and boil ten minutes before serving.
+
+
+SPATZEN
+
+Beat one egg well, add one-half teaspoon of salt, three-fourths cup of
+flour and one-third cup of water, stirring to a stiff, smooth batter.
+Drop by teaspoons into boiling soup ten minutes before serving.
+
+
+EGG CUSTARD
+
+Beat slightly the yolks of two eggs, add two tablespoons of milk and a
+few grains of salt. Pour into small buttered cup, place in pan of hot
+water and bake until firm; cool, remove from cup and cut in fancy shapes
+with French vegetable cutters.
+
+
+GRATED IRISH POTATO
+
+Peel, wash and grate one large Irish potato, or two medium-sized ones.
+Put it in a sieve and let hot water run over it until it is perfectly
+white. Have the white of one egg beaten to a very stiff froth, then stir
+in the potatoes and twenty minutes before serving add it to the boiling
+soup. Beat the yolk of one egg up in the soup tureen, and pour the hot
+soup over it, stirring carefully at first.
+
+
+FARINA DUMPLINGS
+
+Put in a double boiler one kitchen spoon of fresh butter, stir in one
+cup of milk. When it begins to boil stir in enough farina to thicken.
+Take off the stove and when cold add the yolks of two eggs and the
+stiffly-beaten whites, and a little salt and nutmeg and one-half cup of
+grated almonds if desired. Let cool, then make into little balls, and
+ten minutes before soup is to be served, drop in boiler and let boil up
+once or twice.
+
+
+BOILED FLOUR BALLS WITH ALMONDS
+
+Two yolks of eggs beaten very light, add a pinch of salt, pepper and
+finely-chopped parsley. Add six blanched almonds grated, enough sifted
+flour to make stiff batter, then add the stiffly-beaten whites of eggs
+and one-half teaspoon of baking powder. Drop by teaspoons in soup ten
+minutes before serving.
+
+
+EINLAUF (EGG DROP)
+
+Beat one egg, add one-eighth teaspoon of salt, three tablespoons of
+flour and one-fourth cup of water, stir until smooth. Pour slowly from a
+considerable height from the end of a spoon into the boiling soup. Cook
+two or three minutes and serve hot; add one teaspoon of chopped parsley
+to the soup.
+
+
+EGG DUMPLINGS FOR SOUPS
+
+Rub the yolks of two hard-boiled eggs to a smooth paste, add a little
+salt and grated nutmeg and one-half teaspoon of melted butter. Add the
+chopped whites of two eggs and a raw egg yolk to be able to mold the
+dough into little marbles, put in boiling soup one minute.
+
+
+SCHWEM KLOESSE
+
+Take three tablespoons of flour; stir with one egg and one-half cup of
+milk; pour this in a pan in which some butter was melted; stir until it
+loosens from the pan. When it is cold, add two more eggs and some salt,
+and shortly before needed form in little dumplings and put in boiling
+hot soup for five minutes.
+
+
+DUMPLINGS FOR CREAM SOUPS
+
+Scald some flour with milk or water, mix in a small piece of butter and
+salt, and boil until thick. When cool beat in yolk of an egg, if too
+stiff add the beaten white.
+
+
+DROP DUMPLINGS
+
+Break into a cup the whites of three eggs; fill the cup with milk; put
+it with a tablespoon of fresh butter and one cup of sifted flour in a
+spider and stir as it boils until it leaves the spider clean. Set aside
+until cool and stir in the yolks of three eggs. Season with salt, pepper
+and nutmeg, mix thoroughly and drop by teaspoons in the boiling soup ten
+minutes before ready to be served.
+
+
+LIVER KLOESSE (DUMPLINGS)
+
+Brown a small onion minced in one tablespoon of chicken fat, add a small
+liver chopped fine, chopped parsley, two tablespoons of flour. Season
+with nutmeg, red and white pepper, and add two eggs. Drop with teaspoon
+in the boiling soup, let cook ten minutes--serve.
+
+
+FRITTER BEANS
+
+Beat one egg until light, add three-fourths teaspoon of salt, one-half
+cup of flour and two tablespoons of water. Put through colander into
+deep hot fat and fry until brown. Drain and pour hot broth over them.
+
+
+SPONGE DUMPLINGS
+
+Separate three eggs, beat the yolks, and add one cup of soup stock,
+one-fourth teaspoon of salt, then add the beaten whites. Pour into a
+greased cup and place in pan of hot water and steam until firm; cool,
+remove from cup and cut into small dumplings with a teaspoon; pour the
+boiling soup over and just before serving add chopped parsley.
+
+
+
+
+*FISH*
+
+
+Fish that is not fresh is a very dangerous food and great care should be
+taken in selecting only fish fit to eat. If the fish is hard in body and
+the eyes are clear and bright, the gills a bright red and slimy, the
+flesh so firm that when pressed the marks of the fingers do not remain,
+the scales not dry or easy to loosen, then the fish is fresh.
+
+In the refrigerator fish will taint butter and other foods if placed in
+the same compartment, so that in most cases it is better to lay it on a
+plate on a pan of ice, or wrap it in parchment or waxed paper and put it
+in the ice box.
+
+Pickerel weighing more than five pounds should not be bought. If belly
+is thick it is likely that there is another fish inside. This smaller
+fish or any found in any other fish may not be used as food.
+
+Salt fish should be soaked in fresh water, skin side up, to draw out the
+salt.
+
+Each fish is at its best in its season, for instance:--
+
+Bluefish, Butterfish, Sea, Striped Bass, Porgies, Sea-trout or Weakfish
+are best from April to September.
+
+Fluke and Flounders are good all year round, but the fluke is better
+than the flounder in summer. Carp may be had all year, but care must be
+taken that it has not been in polluted water.
+
+Cod, Haddock, Halibut, Mackerel, Redsnapper, Salmon, Whitefish are good
+all year.
+
+In the different states of the United States there are laws governing
+the fishing for trout, so the season for that fish differs in the
+various states.
+
+Black Bass, Perch, Pickerel and Pike are in season from June 1st to
+December 1st.
+
+Shad, April to June.
+
+Smelts, November 10th to April.
+
+
+TO CLEAN FISH
+
+The fish may be cleaned at the market, but needs to be looked over
+carefully before cooking.
+
+To remove the scales hold the fish by the tail and scrape firmly toward
+the head with a small sharp knife, held with the blade slanting toward
+the tail. Scrape slowly so that the scales will not fly, and rinse the
+knife frequently in cold water. If the fish is to be served whole, leave
+the head and tail on and trim the fins; otherwise remove them.
+
+
+TO OPEN FISH
+
+To open small fish cut under the gills and squeeze out the contents by
+pressing upward from the middle with the thumb and finger. To open large
+fish split them from the gills halfway down the body toward the tail;
+remove the entrails and scrape and clean, opening far enough to remove
+all the blood from the backbone, and wiping the inside thoroughly with a
+cloth wrung out of cold, salted water.
+
+
+TO SKIN FISH
+
+To skin a fish remove the fins along the back and cut off a narrow strip
+of the skin the entire length of the back. Then slip the knife under the
+skin that lies over the bony part of the gills and work slowly toward
+the tail. Do the same with the other side.
+
+
+TO BONE FISH
+
+To bone a fish clean it first and remove the head. Then, beginning at
+the tail, run a sharp knife under the flesh close to the bone, scraping
+the flesh away clean from the bone. Work up one side toward the head;
+then repeat the same process on the other side of the bone. Lift the
+bone carefully and pull out any small bones that may be left in the
+flesh.
+
+
+BOILED FISH
+
+To cook fish properly is very important, as no food, perhaps, is so
+insipid as fish if carelessly cooked. It must be well done and properly
+salted. A good rule to cook fish by is the following: Allow ten minutes
+to the first pound and five minutes for each additional pound; for
+example: boil a fish weighing five pounds thirty minutes. By pulling out
+a fin you may ascertain whether your fish is done; if it comes out
+easily and the meat is an opaque white, your fish has boiled long
+enough. Always set your fish on to boil in hot water, hot from the
+teakettle, adding salt and a dash of vinegar to keep the meat firm; an
+onion, a head of celery and parsley roots are always an acceptable
+flavor to any kind of boiled fish, no matter what kind of sauce you
+intend to serve with the fish. If you wish to serve the fish whole, tie
+it in a napkin and lay it on an old plate at the bottom of the kettle;
+if you have a regular "fish kettle" this is not necessary. In boiling
+fish avoid using too much water.
+
+To thicken sauces, where flour is used, take a level teaspoon of flour
+to a cup of sauce, or the yolk of an egg to a cup of sauce.
+
+
+BAKED FISH
+
+Wash and dry the fish, rubbing inside and outside with salt; stuff with
+a bread stuffing and sew. Sprinkle with salt and pepper and place in a
+hot oven without water. As soon as it begins to brown add hot water and
+butter and baste every ten minutes. Bake until done, allowing an hour or
+more for a large fish, twenty or thirty minutes for a small one. Remove
+to a hot platter; draw out the strings; garnish with slices of lemon
+well covered with chopped parsley and serve with Hollandaise sauce.
+
+
+BROILED FISH
+
+For broiling, large fish should be split down the back and head and tail
+removed; salmon and halibut should be cut into one-inch slices, and
+smelts and other small fish left whole. Wipe the fish as dry as
+possible; sprinkle with salt and pepper and if the fish is dry and white
+brush the flesh side well with olive oil or butter. Put in a
+well-greased broiler, placing the thickest parts of the fish toward the
+middle or back of the broiler. Hold over a hot fire until the flesh side
+is nicely browned; then cook the skin side just long enough to make the
+skin crisp. Small fish require from ten to fifteen minutes, large fish
+from fifteen to twenty-five. To remove from the broiler loosen one side
+first, then the other, and lift carefully with a cake turner. Place on a
+platter; spread with butter and stand in the oven for a few minutes.
+Garnish with lemon and serve with Maître d'Hôtel butter.
+
+
+JEWISH METHOD OF FRYING FISH
+
+Scale the fish with the utmost thoroughness, remove the entrails, wash
+very thoroughly, and salt both inside and out. Then cut the fish into
+convenient slices, place them on a strainer and leave them there for an
+hour.
+
+Meanwhile, place some flour in one plate and some beaten eggs in
+another, and heat a large frying-pan half full of oil or butter. Now
+wipe your fish slices thoroughly with a clean cloth, dip them first in
+flour and then in beaten eggs and finally fry until browned.
+
+In frying fish very hot oil is required. If a crumb of bread will brown
+in twenty seconds the oil is hot enough. Put fish in a frying basket,
+then into the hot oil and cook five minutes. Drain on brown paper and
+arrange on platter. Do not stick knife or fork into fish while it is
+frying.
+
+When the oil has cooled, strain it, pour it into a jar, cover it and it
+will be ready for use another time. It can be used again for fish only.
+
+
+ANOTHER METHOD OF FRYING FISH
+
+Thoroughly mix six ounces of flour with an ounce of olive oil, the yolk
+of an egg, and a pinch of salt. Stir in one gill of tepid water and
+allow the whole to stand for half an hour in a cool place. Next beat the
+white of an egg stiff and stir into the batter. Dip each fish into the
+mixture, then roll in bread crumbs and cook in boiling oil. Butter must
+not be used. In frying fish do not allow the fish to remain in the
+spider after it has been nicely browned, for this absorbs the fat and
+destroys the delicate flavor. Be sure that the fish is done. This rule
+applies to fish that is sautéd.
+
+
+SAUTÉD FISH
+
+Clean fish, sprinkle with salt and pepper, dip in flour or cornmeal and
+cook in spider with just enough hot butter to prevent it sticking to the
+pan. Shake the pan occasionally. Brown well on under side, then turn and
+brown on the other side.
+
+
+LEMON FISH
+
+Boil three tablespoons of vinegar, one sliced onion, six whole peppers,
+salt, one piece of stick cinnamon, and a little water, then add sliced
+fish. When fish has boiled twenty minutes remove and arrange on platter.
+Strain the gravy and add the well-beaten yolks of two eggs, juice of two
+lemons, sugar to taste and twelve grated almonds. Let all come to a
+boil, then pour over the fish, sprinkle finely chopped parsley on top
+and garnish with sliced lemons. Bluefish, mackerel, shad, salmon and
+porgies may be cooked with this sauce.
+
+
+SWEET SOUR FISH
+
+First cut up and salt the fish. Shad, trout or carp can be used. Put on
+fish kettle with one and one-half cups of water and one cup of vinegar,
+add one onion cut in round slices, one dozen raisins, one lemon cut in
+round slices, two bay leaves, six cloves. When this mixture begins to
+boil, lay in your fish and cook thoroughly. When done remove fish to
+platter.
+
+Put liquor back on stove, add three tablespoons of granulated sugar
+(which has been melted and browned in a pie plate without water), then
+add two tablespoons of flour which has been rubbed smooth with a little
+water. Let boil well and pour over fish. If not sweet enough add more
+sugar. Serve cold.
+
+
+SWEET AND SOUR FISH
+
+Place the fish in strong salt water for one hour before cooking. Take
+three parts of water and one of vinegar, put in saucepan with some
+sliced onions and some raisins, and let boil until tender. Add brown
+sugar to taste, a piece of rye bread from which the crust has been
+removed, and some molasses. Boil the sauce, then place the fish in and
+let all cook twenty minutes. When done, arrange on platter with sliced
+lemon and chopped parsley.
+
+
+SWEET SOUR FISH WITH WINE
+
+Put on to boil in fish kettle, one glass water, one-half glass vinegar,
+two tablespoons of brown sugar, one-half dozen cloves, one-half teaspoon
+of ground cinnamon, one onion cut in round slices. Boil thoroughly, then
+strain and add to it one lemon cut in round slices, one goblet of red
+wine, one dozen raisins, one tablespoon of pounded almonds; put on stove
+again, and when it comes to a boil, add fish that has been cut up and
+salted. Cook until done, remove fish to a platter, and to the liquor add
+a small piece Leb-kuchen or ginger cake, and stir in the well-beaten
+yolks of four eggs; stir carefully or it will curdle. If not sweet
+enough add more sugar. Pour over fish. Shad or trout is the best fish to
+use.
+
+
+FISH STOCK
+
+Put in a saucepan a tablespoon of butter or butter substitute, add a
+tablespoon each of chopped onion, carrot and turnip. Fry them without
+browning, then add fish-bones, head, and trimmings, a stalk of celery,
+sprigs of parsley and of thyme, a bay-leaf, a tomato or a slice of
+lemon. Cover with water and let them simmer for an hour or more. Season
+with salt and pepper and strain.
+
+
+PIKE WITH EGG SAUCE
+
+Clean the fish thoroughly, and wash it in hot water, wipe dry and salt
+inside and out. If you heat the salt it will penetrate through the meat
+of the fish in less time. Take a kettle, lay in it a piece of butter
+about the size of an egg; cut up an onion, some celery root, parsley
+root and a few slices of lemon, lay the fish in, either whole or cut up
+in slices; boil in enough water to just cover the fish, and add more
+salt if required, add a dozen whole peppers, black or white; season with
+ground white pepper. Let the fish boil quickly. In the meantime beat up
+the yolks of two eggs, and pound a dozen almonds to a paste, add to the
+beaten yolks, together with a tablespoon of cold water. When done remove
+the fish to a large platter; but to ascertain whether the fish has
+cooked long enough, take hold of the fins, if they come out readily your
+fish has cooked enough. Strain the sauce through a sieve, taking out the
+slices of lemon and with them garnish the top of the fish; add the
+strained sauce to the beaten eggs, stirring constantly as you do so;
+then return the sauce to the kettle, and stir until it boils, remove
+quickly and pour it over the fish. When it is cold garnish with curly
+parsley.
+
+
+GEFILLTE FISCH
+
+Prepare trout, pickerel or pike in the following manner: After the fish
+has been scaled and thoroughly cleaned, remove all the meat that adheres
+to the skin, being careful not to injure the skin; take out all the meat
+from head to tail, cut open along the backbone, removing it also; but do
+not disfigure the head and tail; chop the meat in a chopping bowl, then
+heat about a quarter of a pound of butter in a spider, add two
+tablespoons chopped parsley, and some soaked white bread; remove from
+the fire and add an onion grated, salt, pepper, pounded almonds, the
+yolks of two eggs, also a very little nutmeg grated. Mix all thoroughly
+and fill the skin until it looks natural. Boil in salt water, containing
+a piece of butter, celery root, parsley and an onion; when done remove
+from the fire and lay on a platter. The fish should be cooked for one
+and one-quarter hours, or until done. Thicken the sauce with yolks of
+two eggs, adding a few slices of lemon.
+
+This fish may be baked but must be rolled in flour and dotted with bits
+of butter.
+
+
+RUSSIAN FISH CAKES
+
+Take three pounds of fish (weakfish or carp, pickerel or haddock or
+whitefish, any fat fish with a fish poor in it). Remove skin and bones
+from the fish and chop flesh very fine, add a good-sized onion, minced
+or grated, make a depression in the centre of the chopped fish and add
+three-quarters cup of water, one-half cup of soft bread crumbs, salt and
+pepper to taste, one-fourth cup of sugar, two egg whites and two
+tablespoons of melted butter. Chop until very smooth and form into cakes
+containing a generous tablespoonful each. Put the bones and skins into a
+saucepan with an onion sliced and a tablespoon of butter and add the
+fish cakes. Cover with water and simmer for one and a quarter hours.
+Then remove the cakes and strain off the gravy into the two egg yolks
+which have been slightly beaten together with one teaspoon of sugar;
+stir over the heat until thickened, but do not boil it. Pour over fish
+cakes and serve either hot or cold. The butter and sugar may be omitted
+if so desired.
+
+
+GEFILLTE FISCH WITH EGG SAUCE
+
+Cut a five-pound haddock into four-inch slices. Cut a big hole into each
+slice, preserving the backbone and skin. Put this meat, cut from the
+fish, into a wooden tray, add to it four large onions and a sprig of
+parsley. Chop until very fine, then add two eggs, a dash of pepper and
+cinnamon, a pinch of salt, and a tablespoon of sugar. To this add enough
+cracker dust to stiffen it. Put this filling into the holes cut in the
+fish.
+
+Take a saucepan, put in one sliced onion, a sprig of parsley, a small
+sliced carrot, a dash of pepper, and a pinch of salt. Put the fish into
+the saucepan, cover with cold water, and let it boil slowly for one
+hour. At the end of the hour take out the fish, and put on a platter.
+Preserve the water or gravy in which the fish was boiled for the sauce.
+
+Egg sauce for fish: Beat the yokes of two eggs thoroughly. Into the
+beaten yolks slowly pour the gravy in which the fish was boiled,
+stirring constantly. Stand this on the back of the stove to boil for
+five minutes, stirring constantly so as to prevent burning.
+
+
+FILLED FISH--TURKISH STYLE
+
+No. 1. Bone some fat fish, boil in salt and water; when done take a
+little of the fish soup, one egg, beat until light, add gradually the
+juice of one-half lemon.
+
+
+FRITADA
+
+No. 2. Steam the fish and bone. Take four good-sized tomatoes, cut them
+up, add chopped parsley, scallions or leeks cut in small pieces, a
+little celery, salt and pepper to taste and four eggs well-beaten; mix
+all these ingredients very well with the boned fish, form in omelet
+shape. Place in oven in pan greased with olive oil and bake until well
+browned.
+
+
+HECHT (PICKEREL)
+
+This fish is best prepared "scharf." Clean your fish thoroughly and salt
+the day previous; wrap it in a clean towel and lay it on ice until
+wanted. Line a kettle with celery and parsley roots; cut up an onion,
+add a lump of fresh butter, and pack the fish in the kettle, head first,
+either whole or cut up; sprinkle a little salt and white pepper over all
+and add about a dozen peppercorns; put on enough water to just cover,
+and add a whole lemon cut in slices. Do not let the fish boil quickly.
+Add about a dozen pounded almonds. By this time the fish will be ready
+to turn, then beat up the yolks of two eggs in a bowl, to be added to
+the sauce after the fish is boiled. Try the fish with a fork and if the
+meat loosens readily it is done. Take up each peace carefully, if it has
+been cut up, and arrange on a large platter, head first and so on, make
+the fish appear whole, and garnish with the slices of lemon and sprigs
+of parsley; then mince up some parsley and garnish top of the fish,
+around the lemon slices. Thicken the gravy by adding the beaten yolks,
+add a tablespoon of cold water to the yolks before adding to the boiling
+sauce; stir, remove from the fire at once and pour over the fish. If you
+prefer the sauce strained, then strain before adding the yolks of the
+eggs and almonds.
+
+Haddock, sea-bass, pike, perch, weakfish and porgies may be cooked
+"scharf."
+
+
+FRESH COD OR STRIPED BASS
+
+Cut into pieces ready to serve, after which salt them for an hour. Into
+the fish kettle put a quantity of water, large onion sliced, carrot also
+sliced, turnip, celery root, and boil fifteen minutes. Add the fish and
+two tablespoons of butter, tiny piece of cinnamon, pepper to taste. Boil
+fifteen minutes longer, then add teaspoon of flour mixed with cold
+water. Boil up well and add salt or pepper if needed. Remove fish and
+arrange on platter. Beat yolks of two eggs with a tablespoon of cold
+water; after straining out vegetables, add the hot gravy in which fish
+was boiled. Return to fire and stir till thick enough. Garnish with
+chopped parsley.
+
+
+AHILADO SAUCE (TURKISH)
+
+Mix some tomato sauce, olive oil, parsley, salt and pepper. Boil sauce
+first, and add boiled sea-bass or flounders.
+
+
+BOILED TROUT
+
+Cut up a celery root, one onion, and a sprig of parsley, tie the fish in
+a napkin and lay it on this bed of roots; pour in enough water to cover
+and add a dash of vinegar--the vinegar keeps the fish firm--then boil
+over a quick fire and add more salt to the water in which the fish has
+been boiled. Lay your fish on a hot platter and prepare the following
+sauce: set a cup of sweet cream in a kettle, heat it, add a tablespoon
+of fresh butter, salt and pepper, and thicken with a tablespoon of flour
+which has been wet with a little cold milk, stir this paste into the
+cream and boil about one minute, stirring constantly; pour over the
+fish. Boil two eggs, and while they are boiling, blanch about a dozen or
+more almonds and stick them into the fish, points up; cover the eggs
+with cold water, peel them, separate the whites from the yolks, chop
+each separately; garnish the fish, first with a row of chopped yolks,
+then whites, until all is used: lay chopped parsley all around the
+platter.
+
+Fresh cod and striped bass may be cooked in this way.
+
+
+FISH PIQUANT
+
+Cook any large fish in salt water--salmon is particularly nice prepared
+in this style--add one cup of vinegar, onions, celery root and parsley.
+When the fish is cooked enough, remove it from the fire, kettle and
+all--letting the fish remain in its sauce until the following sauce is
+prepared:--
+
+Take the yolks of two eggs, one-half teaspoon of Colman's mustard (dry),
+salt, pepper, a tablespoon of butter, a tablespoon of vinegar, one-half
+glass water and some fish gravy. Boil in double boiler until thick. Take
+some parsley, green onions, capers, shallots and one large vinegar
+pickle and some astragon, chop all up very fine; chop up the hard-boiled
+whites separately and then add the sauce; mix all this together
+thoroughly, then taste to see if seasoned to suit.
+
+
+SALMON CUTLETS
+
+Take the remains of some boiled salmon or a small can of salmon, three
+tablespoons of mashed potatoes, one of bread crumbs, one of chopped
+parsley, a little flour, mace, an egg, pepper and salt.
+
+Mix the ingredients well together, bind with the egg, let stand an hour,
+then form into little flat cutlets, roll in bread crumbs and fry in hot
+oil, drain on paper and send to table garnished with parsley.
+
+
+PAPRIKA CARP
+
+Slice and salt three pounds of carp. Steam four sliced onions with one
+cup of water, to which has been added one teaspoon of paprika, add the
+sliced carp and cook very slowly until the fish is done.
+
+
+REDSNAPPER WITH TOMATO SAUCE
+
+Scale thoroughly, salt and pepper inside and out, and lay upon ice,
+wrapped in a clean cloth overnight. When ready to cook cut up the celery
+or parsley root, or both, two large onions, a carrot or two, and let
+this come to a boil in about one quart of water, then lay in the fish,
+whole or in pieces; let the water almost cover the fish; add a lump of
+fresh butter and three or four tomatoes (out of season you may use
+canned tomatoes, say three or four large spoonfuls); let the fish boil
+half an hour, turning it occasionally. Try it by taking hold of the
+fins, if they come out readily, the fish is done. Take it up carefully;
+lay on a large platter and strain the sauce; let it boil, thicken it
+with the well-beaten yolks of two eggs, adding the sauce gradually to
+the eggs and stirring constantly. Garnish the fish with chopped parsley,
+letting a quantity mix with the sauce.
+
+Redsnapper is also very good fried.
+
+
+BONED SMELTS, SAUTÉD
+
+Take a dozen raw smelts; split them from the back lengthwise, leaving
+the head and tail intact; take out the large center bone without opening
+the stomach and season with salt. Put four ounces of butter into a
+saucepan, and when quite hot place the smelts in it, so that the side
+which was cut open is underneath. When they have attained a nice color,
+turn them over and finish cooking. When ready, arrange them on a very
+hot dish, pour the butter in which they were cooked over them, squeeze a
+little lemon on them, then add over all some finely chopped green
+parsley. Serve.
+
+
+FISH WITH HORSERADISH SAUCE
+
+Clean three pounds of fresh salmon, bone, salt and let stand several
+hours. Place in fish kettle with boiling salt water (one teaspoon of
+salt to one quart of water), and let boil one-half hour or until well
+cooked. Lift out carefully, place on hot platter and pour over
+one-fourth cup of melted butter and sprinkle well with one tablespoon of
+parsley. Serve in a separate bowl the following sauce; a large spoonful
+with each portion of fish: Peel one-half pound of horseradish root,
+grate and mix well with one pint of cream beaten stiff. The fish must
+be hot and the sauce cold.
+
+
+FISH WITH SAUERKRAUT
+
+Fry an onion in butter (or vegetable oil), add sauerkraut and cook. Boil
+the fish in salt water, then bone and shred. Fry two minced onions in
+butter or oil, put them into the kettle with the fish, add two egg
+yolks, butter or oil, a little pepper and a tablespoon of breadcrumbs;
+steam for half hour and serve with the kraut.
+
+
+FILLET OF SOLE À LA MOUQUIN
+
+Thoroughly wash and pick over a pound of spinach, put it over the fire
+with no more water than clings to the leaves and cook for ten minutes;
+at the end of that time drain the spinach and chop it fine. Have ready
+thin fillets of flounder, halibut, or whitefish. Cover them with
+acidulated warm water--a slice of lemon in the water is all that is
+wanted, and add a slice of onion, a sprig of parsley and a bit of bay
+leaf. Simmer for ten minutes and drain. Put the minced spinach into the
+bottom of the buttered baking-dish, arrange the fillets on it, cover
+with a cream sauce to which a tablespoon of grated cheese has been
+added, and brown in the oven.
+
+
+FILLET DE SOLE À LA CREOLE
+
+Fillet some large flounders, and have fishman send you all the bones;
+put the bones on to boil; wash, dry, and season the fillets; roll them
+(putting in some bits of butter), and fasten each one with a wooden
+toothpick. Strain the water from the bones; thicken with a little brown
+flour and onion; add to this one-half can of tomatoes, a little cayenne
+pepper, salt, and chopped green peppers. Let this sauce simmer for a
+couple of hours (this need not be strained); put the fillets in a
+casserole, and pour some of this sauce over them, and put in the oven
+for about fifteen minutes. Then pour over the rest of the tomato sauce,
+sprinkle a little chopped parsley and serve. One can add a few mushrooms
+to the sauce. The mushrooms must be fried in butter before being added
+to the sauce.
+
+
+BAKED BLACK BASS
+
+After having carefully cleaned, salt well and lay it in the baking-pan
+with a small cup of water, and strew flakes of butter on top, also salt,
+pepper and a little chopped parsley. Bake about one hour, basting often
+until brown. Serve on a heated platter; garnish with parsley and lemon
+and make a sauce by adding a glass of sherry, a little catsup and
+thicken with a teaspoon of flour, adding this to fish gravy. Serve
+potatoes with fish, boiled in the usual way, making a sauce of two
+tablespoons of butter. Add a bunch of parsley chopped very fine, salt
+and pepper to taste, a small cup of sweet cream thickened with a
+tablespoon of flour. Pour over potatoes.
+
+
+BAKED FLOUNDERS
+
+Clean, wipe dry, add salt and pepper and lay them in a pan; put flakes
+of butter on top, an onion cut up, some minced celery and a few bread
+crumbs. A cup of hot water put into the pan will prevent burning. Baste
+often; bake until brown.
+
+
+BAKED BASS À LA WELLINGTON
+
+Remove the scales and clean. Do not remove the head, tail, or fins. Put
+into a double boiler one tablespoon of butter, two cups of stale bread
+crumbs, one tablespoon of chopped onion, one teaspoon of chopped
+parsley, two teaspoons of chopped capers, one-fourth cup of sherry. Heat
+all the above ingredients, season with paprika and salt, and stuff the
+bass with the mixture. Sew up the fish, put into a hot oven, bake and
+baste with sherry wine and butter.
+
+A fish weighing four or five pounds is required for the above recipe.
+
+
+BAKED FISH--TURKISH STYLE
+
+Take perch and stuff with steamed onion to which has been added one
+well-beaten egg, two tomatoes cut up in small pieces, some bread crumbs,
+chopped parsley or celery, salt and pepper to taste. Bake until the fish
+is nicely browned.
+
+
+SAUCE AGRISTOGA
+
+Fry any fish in oil, and serve the following:--
+
+Beat very well two whole eggs, add two tablespoons of flour diluted with
+cold water, add gradually the juice of one lemon.
+
+
+ZUEMIMO SAUCE
+
+Heat one teaspoon of oil, add one tablespoon of flour, add slowly
+one-half cup of vinegar diluted with water; season with salt and sugar.
+If no other fish can be procured, salt herring may be used.
+
+
+SHAD ROE
+
+Parboil the roe in salted water ten minutes. Drain; season with salt,
+pepper and melted butter; form into balls, roll in beaten egg and
+cracker crumbs and fry in hot oil or any butter substitute.
+
+The roe can be baked and served with tomato sauce.
+
+
+BAKED SHAD
+
+Clean and split a three-pound shad. Place in a buttered dripping pan.
+Sprinkle with salt and pepper, brush with melted butter and bake in a
+hot oven thirty minutes.
+
+
+SCALLOPED FISH ROE
+
+Boil three large roes in water with a little vinegar for ten minutes.
+Plunge into cold water; wipe the roe dry. Mash the yolks of three
+hard-boiled eggs into a cup of melted butter, teaspoon of anchovy paste,
+tablespoon of chopped parsley, juice of half a lemon, salt and pepper to
+taste. Add a cup of bread crumbs and then mix in lightly the roe that
+has been broken into pieces. Put all in baking dish, cover with bread
+crumbs and flakes of butter, and brown in oven.
+
+
+BAKED MACKEREL
+
+Split fish, clean, and remove head and tail. Put in buttered pan,
+sprinkle with salt and pepper and dot over with butter (allowing one
+tablespoon to a medium-sized fish), pour over two-thirds of a cup of
+milk. Bake twenty-five minutes in a hot oven.
+
+
+STUFFED HERRING
+
+Make a dressing of two tablespoons of bread crumbs, one tablespoon of
+chopped parsley, two tablespoons of butter, juice of one-half lemon, and
+pepper and salt to taste. Add enough hot water to make soft. Fill the
+herrings, roll up, tie in shape. Cover with greased paper and bake ten
+to fifteen minutes.
+
+
+FISH WITH GARLIC
+
+Clean, salt fish one half hour, wash and dry with a clean cloth; cut
+garlic very thin, rub over fish; place in oven to bake; bake until odor
+of garlic has disappeared; then let fish cool.
+
+
+BAKED CHOPPED HERRING
+
+Soak herring one hour in water and then one and a half in sweet milk,
+skin, bone and chop; cut up a medium-sized onion, fry in butter until
+golden brown, add a cup of cream, two egg yolks and one-fourth cup of
+white bread crumbs, then put in a little more cream. Butter pan,
+sprinkle with crumbs or cracker dust, then put in herring, pepper
+slightly. Bake in moderate oven three-quarters of an hour.
+
+
+MARINIRTE (PICKLED) HERRING
+
+Take new Holland herring, remove the heads and scales, wash well, open
+them and take out the milch and lay the herring and milch in milk or
+water over night. Next day lay the herring in a stone jar with alternate
+layers of onions cut up, also lemon cut in slices, a few cloves, whole
+peppers and a few bay leaves, some capers and whole mustard seed. Take
+the milch and rub it through a hair sieve, the more of them you have the
+better for the sauce; stir in a spoon of brown sugar and vinegar and
+pour it over the herring.
+
+
+SALT HERRING
+
+Soak salt herring over night in cold water, that the salt may be drawn
+out. Drain and serve with boiled potatoes, or bone and place in kettle
+of cold water, let come to a boil and let simmer a few minutes until
+tender, drain and pour melted butter over them and serve hot with boiled
+or fried potatoes.
+
+
+BROILED SALT MACKEREL
+
+Freshen the fish by soaking it over night in cold water, with the skin
+uppermost. Drain and wipe dry, remove the head and tail; place it upon a
+butter broiler, and slowly broil to a light brown. Place upon a hot
+dish, add pepper, bits of butter, a sprinkling of parsley and a little
+lemon juice.
+
+
+BOILED SALT MACKEREL
+
+Soak mackerel over night in cold water, with the skin side up, that the
+salt may be drawn out, change the water often, and less time is
+required. Drain. Place mackerel in shallow kettle, pour water over to
+cover and boil ten to fifteen minutes or until flesh separates from the
+bone. Remove to platter and pour hot, melted butter over and serve with
+hot potatoes.
+
+They may also be boiled and served with a White Sauce.
+
+
+MARINIRTE FISH
+
+Take pickerel, pike or any fish that is not fat, cut into two-inch
+slices, wash well, salt and set aside in a cool place for a few hours.
+When ready to cook, wash slightly so as not to remove all salt from
+fish. Take heads and set up to boil with a whole onion for twenty-five
+minutes, then add the other pieces and two cups of vinegar, one cup of
+water, four bay leaves and twelve allspice, a little pepper and ginger.
+Cook for thirty-five minutes longer. Taste fish, add a little water or a
+little more vinegar to taste. Then remove fish carefully so as not to
+break the pieces and let cool. Strain the sauce, return fish to same,
+adding a few bay leaves and allspice. Set in a cool place until sauce
+forms a jelly around the fish. Can be kept covered and in a cool place
+for some time.
+
+
+SOUSED HERRING
+
+Split and half three herrings, roll and tie them up. Place them in a pie
+plate, pour over them a cup of vinegar, add whole peppers, salt, cloves
+to taste and two bay leaves. Bake in a slow oven until soft (about
+twenty minutes).
+
+
+SALMON LOAF
+
+Blend together one can of salmon, one cup of grated bread crumbs, two
+beaten eggs, one cup of milk, one teaspoon of lemon juice, one-half
+teaspoon of paprika, one-half teaspoon of salt, one tablespoon of
+chopped parsley and one tablespoon of onion juice. Place in a greased
+baking dish. Sprinkle top with thin layer of bread crumbs. Bake in hot
+oven for thirty minutes or until the crumbs that cover the dish are
+browned. Serve with a white sauce.
+
+
+CREAM SALMON
+
+Remove salmon from the can, place it in a colander and wash under
+running water or scald with boiling water. Break into small pieces, stir
+into one cup of hot cream sauce; bring all to a boil and serve in patty
+cups or on toasted bread or crackers.
+
+
+PICKLE FOR SALMON
+
+Take equal parts of vinegar, white wine and water. Boil these with a
+little mace, a clove or two, a bit of ginger root, one or two whole
+peppers and some grated horseradish. Take out the last named ingredient
+when sufficiently boiled, and pour the pickle over the salmon,
+previously boiled in strong salt and water.
+
+
+KEDGEREE
+
+Cut up in small pieces about a pound of any kind of cooked fish except
+herring. Boil two eggs hard and chop up. Take one cup of rice and boil
+in the following manner:--After washing it well and putting it on in
+boiling water, with a little salt, let it boil for ten minutes, drain it
+almost dry and let it steam with the lid closely shut for ten minutes
+longer without stirring. Take a clean pot and put in the fish, eggs,
+rice, a good dessertspoon of butter, and pepper and salt to taste. Stir
+over the fire until quite hot. Press into a mould and turn it out at
+once and serve.
+
+
+SWISS CREAMED FISH
+
+Mix smoothly in one cup of cold water a teaspoon of flour. Stir it into
+one cup of boiling milk and when thick and smooth add the meat of any
+cold fish, picked free from skin and bones. Season with salt, pepper and
+a tablespoon of butter. If the cream is desired to be extra rich one
+well-beaten egg may be added one minute before removing from the fire.
+Serve hot. A pinch of cayenne or a saltspoon of paprika is relished by
+many.
+
+
+COD FISH BALLS
+
+Put the fish to soak over night in lukewarm water. Change again in the
+morning and wash off all the salt. Cut into pieces and boil about
+fifteen minutes, pour off this water and put on to boil again with
+boiling water. Boil twenty minutes this time, drain off every bit of
+water, put on a platter to cool and pick to pieces as fine as possible,
+removing every bit of skin and bone. When this is done, add an equal
+quantity of mashed potatoes, a tablespoon of butter, a very little salt
+and pepper, beat up one egg and a little milk, if necessary, mix with a
+fork. Flour your hands well and form into biscuit-shaped balls. Fry in
+hot oil.
+
+
+FINNAN HADDIE
+
+Parboil ten minutes and then broil like fresh fish.
+
+To bake, place the fish in a pan, add one cup of milk and one cup of
+water; cover. Cook ten minutes in hot oven. Remove cover, drain, spread
+with butter and season with pepper.
+
+
+FINNAN HADDIE AND MACARONI
+
+Break up and cook until tender about a package of macaroni. Pick up the
+finnan haddie until you have about three-quarters as much as you have
+macaroni. Mix in a greased baking-dish and pour over a drawn butter
+sauce, made with cornstarch or with any good milk or cream dressing,
+then cover with bread or cracker crumbs or leave plain to brown in oven.
+Bake from twenty to thirty minutes.
+
+
+SCALLOPED FISH, No. 1
+
+Line a buttered baking-dish with cold flaked fish. Sprinkle with salt
+and pepper; add a layer of cold cooked rice, dot with butter; repeat and
+cover with cracker or bread crumbs. Bake fifteen to twenty minutes.
+
+
+SCALLOPED FISH, No. 2
+
+Butter a dish, place in a layer of cold cooked fish, sprinkle with bread
+crumbs, parsley, salt, butter and pepper; repeat. Cover with white
+sauce, using one tablespoon of flour to two tablespoons of butter and
+one cup of milk. Sprinkle top with buttered bread crumbs and bake.
+
+
+
+
+*SAUCES FOR FISH AND VEGETABLES*
+
+
+These sauces are made by combining butter and flour and thinning with
+water or other liquid. A sauce should never be thickened by adding a
+mixture of flour and water, as in that case the flour is seldom well
+cooked; or by adding flour alone, as this way is certain to cause lumps.
+The flour should be allowed to cook before the liquid is added.
+
+All sauces containing butter and milk should be cooked in a double
+boiler.
+
+If so desired, any neutral oil--that is, vegetable or nut oil--may be
+substituted for the butter called for in the recipe.
+
+Care in preparation of a sauce is of as much importance as is the
+preparation of the dish the sauce garnishes.
+
+
+DRAWN BUTTER SAUCE
+
+Melt two tablespoons of butter and stir in two tablespoons of flour. Add
+carefully one cup of boiling water, then season with one-half teaspoon
+of salt and a dash of pepper and paprika.
+
+Many sauces are made with drawn butter as a foundation. For caper sauce
+add three tablespoons of capers.
+
+For egg sauce add one egg, hard-boiled and chopped fine.
+
+
+BEARNAISE SAUCE
+
+There are several ways of making Bearnaise sauce. This is one very
+simple rule: Bring to the boil two tablespoons each of vinegar and
+water. Simmer in it for ten minutes a slice of onion. Take out the onion
+and add the yolks of three eggs beaten very light. Take from the fire,
+add salt and pepper to season, and four tablespoons of butter beaten to
+a cream, and added slowly.
+
+*Quick Bearnaise Sauce.*--Beat the yolks of four eggs with four
+tablespoons of oil and four of water. Add a cup of boiling water and
+cook slowly until thick and smooth. Take from the fire, and add minced
+onion, capers, olives, pickles, and parsley and a little tarragon
+vinegar.
+
+
+CUCUMBER SAUCE
+
+Pare two large cucumbers; remove seeds, if large; chop fine and squeeze
+dry. Season with salt, vinegar, paprika and add one-half cup of cream.
+
+
+SAUCE HOLLANDAISE
+
+Mix one tablespoon of butter and one of flour in a saucepan and add
+gradually half a pint of boiling water. Stir until it just reaches the
+boiling point; take from the fire and add the yolks of two eggs. Into
+another saucepan put a slice of onion, a bay leaf, and a clove of
+garlic; add four tablespoons of vinegar, and stand this over the fire
+until the vinegar is reduced one-half. Turn this into the sauce, stir
+for a moment; strain through a fine sieve; add half a teaspoon of salt
+and serve. This sauce may be varied by adding lemon juice instead of
+vinegar, or by using the water in which the fish was boiled. It is one
+of the daintiest of all sauces.
+
+
+MUSTARD SAUCE
+
+Mix two tablespoons of vinegar and one of mustard, one teaspoon of oil
+or butter melted, pepper and salt to taste. Add this to two hard-boiled
+eggs chopped fine, with a small onion and about the same quantity of
+parsley as eggs; and mix all well together.
+
+
+MAÎTRE D'HÔTEL BUTTER
+
+Work into one-half cup of butter all the lemon juice it will take, and
+add a teaspoon of minced parsley.
+
+
+PICKLE SAUCE
+
+Cream two tablespoons of butter, add one teaspoon of salt and one
+tablespoon of chopped pickle. A speck of red pepper may be added.
+
+
+SARDELLEN, OR HERRING SAUCE
+
+Brown a spoon of flour in heated fat, add a quantity of hot fish stock
+and a few sardellen chopped fine, which you have previously washed in
+cold water, also a finely-chopped onion. Let this boil a few minutes,
+add a little vinegar and sugar; strain this sauce through a wire sieve
+and add a few capers and a wineglass of white wine and let it boil up
+once again and thicken with the yolk of one egg.
+
+
+SAUCE VINAIGRETTE
+
+Rub the mixing bowl with a clove of garlic, add one-half teaspoon of
+salt, dash of white pepper, and a teaspoon of cold water or a bit of
+ice, then four tablespoons of oil. Mix until the salt is dissolved,
+remove the ice and add ten drops of tabasco sauce, two tablespoons
+tarragon vinegar, one tablespoon grated onion, one tablespoon chopped
+parsley and one chopped gherkin.
+
+
+ANCHOVY SAUCE
+
+Mix six tablespoons of melted butter and one and one-half teaspoons
+anchovy paste, place in double boiler and allow to boil for about six
+minutes. Flavor with lemon juice.
+
+
+SAUCE PIQUANTE
+
+To one pint of drawn butter add one tablespoon each of vinegar and lemon
+juice and two tablespoons each of chopped capers, pickles, and olives,
+one-half teaspoon onion juice, a few grains cayenne pepper.
+
+
+SAUCE TARTARE
+
+Add to a half pint of well-made mayonnaise dressing two olives, one
+gherkin and one small onion, chopped fine. Chop sufficient parsley to
+make a tablespoonful, crush it in a bowl and add it first to the
+mayonnaise. Stir in at least a tablespoon of drained capers and serve
+with fried or broiled fish.
+
+
+WHITE SAUCE (FOR VEGETABLES)
+
+Place two tablespoons of butter in a saucepan; stir until melted: add
+two tablespoons of flour mixed with one-fourth of a teaspoon of salt and
+a few grains of pepper. Stir until smooth. Add one cup of milk gradually
+and continue to stir until well mixed and thick. Chopped parsley may be
+added. Used for creamed vegetables--potatoes, celery, onion, peas, etc.
+
+
+CREAM MUSTARD SAUCE
+
+Make white sauce as directed above. Mix one tablespoon of mustard with a
+teaspoon of cold water and stir into the sauce about two minutes before
+serving. The quantity of mustard may be increased or diminished, as one
+may desire the flavor strong or mild.
+
+
+CURRY SAUCE
+
+Use one teaspoon of curry in the flour while making white sauce.
+
+
+SPANISH SAUCE
+
+Cook one onion and green pepper chopped fine in hot butter; add four
+tablespoons of flour, stir until smooth. Add two cups of strained
+tomatoes. Season with salt and pepper.
+
+
+TOMATO SAUCE
+
+Brown one tablespoon butter with one minced onion, then add one
+tablespoon of flour. When brown stir in two cups of tomatoes which have
+previously been cooked and strained, add also one teaspoon of sugar, a
+pinch of salt, pepper, and red pepper, also one tablespoon of vinegar
+and one tablespoon of tomato catsup.
+
+
+
+
+*SAUCES FOR MEATS*
+
+
+APPLE SAUCE
+
+Pare and quarter tart apples. Put them in a saucepan with just enough
+water to keep them from burning; bring to a boil quickly and cook until
+the pieces are soft. Then press through a colander and add four
+tablespoons of sugar (or less) to each pint of apples.
+
+If desired, cinnamon or grated nutmeg may be sprinkled over the top
+after the apple sauce is in the serving dish, or a little stick cinnamon
+or lemon peel may be cooked with the apples. Serve with goose.
+
+
+BROWN SAUCE
+
+Fry one tablespoon chopped onion in one tablespoon fat. Add one
+tablespoon of flour, one cup of soup stock, one teaspoon lemon juice,
+salt and pepper to taste. Strain before serving.
+
+The following sauces can be made by using brown sauce as a foundation:
+
+*Mushroom Sauce.*--Add one-half cup mushrooms.
+
+*Olive Sauce.*--Add a dozen olives, chopped fine.
+
+*Wine Sauce.*--Add one-half cup wine and one tablespoon currant jelly.
+Thicken with flour.
+
+
+CRANBERRY SAUCE
+
+To one pint of cranberries take one and one-quarter cups of water.
+
+Put the cranberries on with the water and cook until soft; strain
+through a cloth; weigh and add three-fourths of a pound of sugar to
+every pint of juice. Cook ten minutes; pour into molds and set aside to
+cool. Serve with poultry, game or mutton.
+
+
+STEWED CRANBERRIES
+
+Boil together one and one-half cups of sugar and one cup of water for
+seven minutes, then add three cups of cranberries, well washed and
+picked, and cook until the berries burst. Serve the same as cranberry
+sauce.
+
+
+SAUCE BORDELAISE
+
+Nice for broiled steaks. Take one medium-sized onion, chopped very fine
+and browned in fat; add a cup of strong beef gravy and a cup of claret
+or white wine; add pepper, salt and a trifle of finely-chopped parsley;
+allow this to simmer and thicken with a little browned flour.
+
+
+CARAWAY, OR KIMMEL SAUCE
+
+Heat a tablespoon drippings in a spider; add a little flour; stir smooth
+with a cup of soup stock, added at once, and half a teaspoon of caraway
+seeds.
+
+
+ONION SAUCE
+
+Stew some finely-chopped onions in fat; you may add half a clove of
+garlic, cut extremely fine; brown a very little flour in this, season
+with salt and pepper and add enough soup stock to thin it.
+
+
+LEMON SAUCE
+
+Boil some soup stock with a few slices of lemon, a little sugar and
+grated nutmeg; add chopped parsley; thicken with a teaspoon of flour or
+yolk of egg. Mostly used for stewed poultry.
+
+
+MINT SAUCE
+
+Chop some mint fine; boil half a cup of vinegar with one tablespoon of
+sugar; throw in the mint and boil up once; pour in a sauceboat and cool
+off a little before serving.
+
+
+RAISIN SAUCE
+
+Brown some fat in a spider, stir in a tablespoon of flour; stir until it
+becomes a smooth paste; then add hot soup, stirring constantly; add a
+handful of raisins, some pounded almonds, a few slices of lemon, also a
+tablespoon of vinegar; brown sugar to taste: flavor with a few cloves
+and cinnamon, and if you choose to do so, grate in part of a stick of
+horseradish and the crust of a rye loaf. Very nice for fat beef.
+
+
+HORSERADISH SAUCE, No. 1
+
+Grate a good-sized stick of horseradish; take some soup stock and a
+tablespoon of fat, salt and pepper to taste, a little grated stale
+bread, a few pounded almonds. Let all boil up and then add the meat.
+
+
+HORSERADISH SAUCE, No. 2
+
+Heat one tablespoon of fat in a frying-pan, when hot cut up one-quarter
+of an onion in it, and fry light brown, then brown one tablespoon
+cracker meal or flour and add two tablespoons of grated horseradish;
+let this brown a bit, then add some soup stock, one tablespoon of brown
+sugar, two cloves, two bay leaves, salt, pepper and two tablespoons of
+vinegar. Let cook a few minutes then add one more tablespoon of
+horseradish and if necessary a little more sugar or vinegar. Lay the
+meat in this sauce and cover on back of stove until ready to serve. If
+gas stove is used, place over the simmering flame.
+
+
+KNOBLAUCH SAUCE (GARLIC)
+
+Heat a tablespoon of drippings, either of meat or goose in a frying-pan;
+cut up one or two cloves of garlic very fine and let it brown slightly
+in the heated fat; add a tablespoon of flour, a cup of soup stock or
+warm water, salt, pepper to taste.
+
+
+MAÎTRE D'HÔTEL SAUCE
+
+Take a heaping tablespoon of drippings or goose-fat, heat it in a
+spider, stir two teaspoons of flour into this, then add gradually and
+carefully a small cup of hot soup or water, the former is preferable;
+add some chopped parsley, also the juice of a lemon; salt and pepper;
+stir up well. May be used either with roast or boiled meats.
+
+
+
+
+*FRYING*
+
+
+PREPARED BREAD CRUMBS FOR FRYING
+
+All scraps of bread should be saved for crumbs, the crusts being
+separated from the white part, then dried, rolled, and sifted, and put
+away until needed in a covered glass jar.
+
+The brown crumbs are good for the first coating, the white ones for the
+outside, as they give better color. Cracker crumbs give a smooth
+surface, but for most things bread crumbs are preferable.
+
+For meats a little salt and pepper, and for sweet articles, a little
+sugar, should be mixed with the crumbs. Crumbs left on the board should
+be dried, sifted, and kept to be used again.
+
+
+FRYING
+
+Frying is cooking in very hot fat or oil, and the secret of success is
+to have the fat hot enough to harden the outer surface of the article to
+be fried immediately and deep enough to cover these articles of food. As
+the fat or oil can be saved and used many times, the use of a large
+quantity is not extravagant.
+
+To fry easily one must have, in addition to the deep, straight-sided
+frying-pan, a frying-basket, made from galvanized wire, with a side
+handle. The bale handles are apt to become heated, and in looking for
+something to lift them, the foods are over-fried. The frying-pan must be
+at least six inches deep with a flat bottom; iron, granite ware or
+copper may be used, the first two are preferable. There must be
+sufficient fat to wholly cover the articles fried, but the pan must not
+be too full, or there is danger of overflow when heavy articles are put
+in. After each frying, drain the fat or oil, put it into a receptacle
+kept for the purpose, and use it over and over again as long as it
+lasts. As the quantity begins to lessen, add sufficient fresh fat or oil
+to keep up the amount.
+
+Always put the fat or oil in the frying-pan before you stand it over the
+fire.
+
+Wait until it is properly heated before putting in the articles to be
+fried.
+
+Fry a few articles at a time. Too many will cool the fat or oil below
+the point of proper frying and they will absorb grease and be
+unpalatable.
+
+Put articles to be fried in the wire frying-basket and lower into the
+boiling hot fat or oil. Test the fat by lowering a piece of stale bread
+into it, if the bread browns in thirty seconds the fat is sufficiently
+hot.
+
+Fry croquettes a light brown; drain over the fat, lift the frying-basket
+from the hot fat to a round plate, remove the articles from the basket
+quickly to brown paper, drain a moment and serve.
+
+When frying fish or any food that is to be used at a milk meal, use oil.
+Olive oil is the best, but is very expensive for general use. Any other
+good vegetable oil or nut oil will do as substitute.
+
+When the food is intended for a meat meal; fat may be prepared according
+to the following directions and used in the same manner as oil.
+
+
+TO RENDER GOOSE, DUCK OR BEEF FAT
+
+Cut the fat into small pieces. Put in a deep, iron kettle and cover with
+cold water. Place on the stove uncovered; when the water has nearly all
+evaporated, set the kettle back and let the fat try out slowly. When the
+fat is still and scraps are shriveled and crisp at the bottom of the
+kettle, strain the fat through a cloth into a stone crock, cover and set
+it away in a cool place. The water may be omitted and the scraps slowly
+tried out on back of stove or in moderate oven. When fat is tried out,
+pour in crock.
+
+Several slices of raw potato put with the fat will aid in the
+clarifying.
+
+All kinds of fats are good for drippings except mutton fat, turkey fat
+and fat from smoked meats which has too strong a flavor to be used for
+frying, but save it with other fat that may be unsuitable for frying,
+and when six pounds are collected make it into hard soap.
+
+
+TO MAKE WHITE HARD SOAP
+
+Save every scrap of fat each day; try out all that has accumulated;
+however small the quantity. This is done by placing the scraps in a
+frying-pan on the back of the range. If the heat is low, and the grease
+is not allowed to get hot enough to smoke or burn, there will be no odor
+from it. Turn the melted grease into tin pails and keep them covered.
+When six pounds of fat have been obtained, turn it into a dish-pan; add
+a generous amount of hot water, and stand it on the range until the
+grease is entirely melted. Stir it well together; then stand it aside to
+cool. This is clarifying the grease. The clean grease will rise to the
+top, and when it has cooled can be taken off in a cake, and such
+impurities as have not settled in the water can be scraped off the
+bottom of the cake of fat.
+
+Put the clean grease into the dish-pan and melt it. Put a can of
+Babbitt's lye in a tin pail; add to it a quart of cold water, and stir
+it with a stick or wooden spoon until it is dissolved. It will get hot
+when the water is added; let it stand until it cools. Remove the melted
+grease from the fire, and pour in the lye slowly, stirring all the time.
+Add two tablespoons of ammonia. Stir the mixture constantly for twenty
+minutes or half an hour, or until the soap begins to set.
+
+Let it stand until perfectly hard; then cut it into square cakes. This
+makes a very good, white hard soap which will float on water.
+
+
+
+
+*ENTRÉES*
+
+
+CROQUETTES
+
+Combine ingredients as directed in the recipe, roll the mixture lightly
+between the hands into a ball. Have a plentiful supply of bread crumbs
+spread evenly on a board; roll the ball lightly on the crumbs into the
+shape of a cylinder, and flatten each end by dropping it lightly on the
+board; put it in the egg (to each egg add one tablespoon of water, and
+beat together), and with a spoon moisten the croquette completely with
+the egg; lift it out on a knife-blade, and again roll lightly in the
+crumbs. Have every part entirely covered, so there will be no opening
+through which the grease may be absorbed. Where a light yellow color is
+wanted, use fresh white crumbs grated from the loaf (or rubbed through a
+purée sieve) for the outside, and do not use the yolk of the egg. Coarse
+fresh crumbs are used for fish croquettes, which are usually made in the
+form of chops, or half heart shape. A small hole is pricked in the
+pointed end after frying, and a sprig of parsley inserted. Have all the
+croquettes of perfectly uniform size and shape, and lay them aside on a
+dish, not touching one another, for an hour or more before frying. This
+will make the crust more firm.
+
+The white of an egg alone may be used for egging them, but not the yolk
+alone. Whip the egg with the water, just enough to break it, as
+air-bubbles in the egg will break in frying, and let the grease
+penetrate. Serve the croquettes on a platter, spread them on a napkin
+and garnish with sprigs of parsley.
+
+
+CHICKEN CROQUETTES, No. 1
+
+Cook one-half tablespoon of flour in one tablespoon chicken-fat, add
+one-half cup of soup stock gradually, and one-half teaspoon each of
+onion juice, lemon juice, salt, and one-quarter teaspoon of pepper, one
+and one-half cups of veal or chicken, chopped very fine, one pair of
+brains which have been boiled, mix these well, remove from the fire and
+add one well-beaten egg. Turn this mixture out on a flat dish and place
+in ice-box to cool. Then roll into small cones, dip in beaten egg, roll
+again in powdered bread or cracker crumbs and drop them into boiling
+fat, fry until a delicate brown.
+
+
+CHICKEN CROQUETTES, No. 2
+
+Chop the chicken very fine, using the white meat alone, or the dark meat
+alone, or both together. Season with salt, pepper, onion-juice, and
+lemon-juice. Chopped mushrooms, sweetbreads, calf's brains, tongue, or
+truffles are used with chicken, and a combination of two or more of them
+much improves the quality of the croquettes.
+
+
+CROQUETTES OF CALF'S BRAINS
+
+Lay the brains in salt water an hour, or until they look perfectly
+white, then take out one at a time, pat with your hands to loosen the
+outer skin and pull it off. Beat or rub them to a smooth paste with a
+wooden spoon, season with salt and pepper and a very little mace; add a
+beaten egg and about one-half cup of bread crumbs. Heat fat in a spider
+and fry large spoonfuls of this mixture in it.
+
+
+MEAT CROQUETTES
+
+Veal, mutton, lamb, beef and turkey croquettes may be prepared in the
+same way as chicken croquettes.
+
+
+MEAT AND BOILED HOMINY CROQUETTES
+
+Equal proportions.
+
+
+SWEETBREAD CROQUETTES
+
+Cut the boiled sweetbreads into small dice with a silver knife. Mix with
+mushrooms, using half the quantity of mushrooms that you have of
+sweetbreads. Use two eggs in the sauce.
+
+
+VEAL CROQUETTES
+
+Veal is often mixed with chicken, or is used alone as a substitute for
+chicken. Season in same manner and make the same combinations.
+
+
+CAULIFLOWER CROQUETTES
+
+Finely chop cold cooked cauliflower, mix in one small, finely chopped
+onion, one small bunch of parsley finely chopped, one-half cup of bread
+crumbs and one well-beaten egg. Carefully mix and mold into croquette
+forms, dip in cracker dust and fry in deep, smoking fat until a light
+brown.
+
+
+EGGPLANT CROQUETTES (ROUMANIAN)
+
+Peel the eggplant, place in hot water and boil until tender, drain, add
+two eggs, salt, pepper, two tablespoons of matzoth or white flour or
+bread crumbs, beat together; fry in butter or oil by tablespoonfuls.
+
+
+CROQUETTES OF FISH
+
+Take any kind of boiled fish, separate it from the bones carefully, chop
+with a little parsley, salt and pepper to taste. Beat up one egg with
+one teaspoon of milk and flour. Roll the fish into balls and turn them
+in the beaten egg and cracker crumbs or bread. Fry a light brown. Serve
+with any sauce or a mayonnaise.
+
+
+POTATO CROQUETTES
+
+Work into two cups of mashed potatoes, a tablespoon of melted butter,
+until smooth and soft; add one egg well-beaten and beat all together
+with a wooden spoon. Season with salt and nutmeg. Roll each in beaten
+egg then in bread crumbs, fry in hot oil or butter substitute. If
+desired chicken-fat may be substituted for the butter and the croquettes
+fried in deep fat or oil.
+
+
+SWEET POTATO CROQUETTES
+
+Press through a ricer sufficient hot baked sweet potatoes to measure one
+pint. Place over the fire. Add one teaspoon of butter or drippings, the
+beaten yolks of two eggs, pepper and salt to taste, and beat well with a
+fork until the mixture leaves the sides of the pan. Cool slightly, form
+into cones, roll in fine bread crumbs; dip in beaten eggs, roll again in
+crumbs and fry in hot oil or fat.
+
+
+PEANUT AND RICE CROQUETTES
+
+To one cup of freshly cooked rice allow one cup of peanut butter, four
+tablespoons of minced celery, one teaspoon of grated onion, one
+tablespoon of canned tomatoes, and salt and pepper to taste. Mix well;
+add the white of one egg, reserving the yolk for coating the croquettes.
+Shape into croquettes and let stand in a cold place for an hour, then
+coat with the egg yolk mixed with one tablespoon of water and roll in
+stale bread crumb dust until well covered. Fry in any hot oil or butter
+substitute.
+
+
+RICE CROQUETTES, No. 1
+
+Separate the white and yolk of one egg and reserve about half the yolk
+for coating the croquette. Beat the rest with the white. Mix with two
+cups of boiled or steamed rice and one-half teaspoon of salt, form into
+oblong croquettes or small balls. Mix the reserved part of the egg yolk
+with a tablespoon of cold water. Dip croquettes in this and then roll in
+fine bread crumbs. Repeat until well-coated, then fry brown in deep
+oil.
+
+
+RICE CROQUETTES, No. 2
+
+Put on with cold water one cup of rice, and let boil until tender.
+Drain, and mix with the rice, one tablespoon of butter, yolks of three
+eggs, and pinch of salt. About one tablespoon of flour may be added to
+hold the croquettes together. Beat the whites of the three eggs to a
+stiff froth, reserving some of the beaten white for egging croquettes,
+mix this in last, shape into croquettes and fry in hot oil or butter
+substitute. Place on platter and serve with a lump of jelly on each
+croquette.
+
+
+CALF'S BRAINS (SOUR)
+
+Lay the brains in ice-water and then skin. They will skin easily by
+taking them up in your hands and patting them, this will help to loosen
+all the skin and clotted blood that adheres to them. Lay in cold salted
+water for an hour at least, then put on to boil in half vinegar and half
+water (a crust of rye bread improves the flavor of the sauce). Add one
+onion, cut up fine, ten whole peppers, one bay leaf, one or two cloves
+and a little salt, boil altogether about fifteen minutes. Serve on a
+platter and decorate with parsley. Eat cold.
+
+
+CALF'S BRAINS FRIED
+
+Clean as described in calf's brains cooked sour; wipe dry, roll in
+rolled cracker flour, season with salt and pepper and fry as you would
+cutlets.
+
+
+BRAINS (SWEET AND SOUR)
+
+Clean as described above. Lay in ice-cold salted water for an hour. Cut
+up an onion, a few slices of celery root, a few whole peppers, a little
+salt and a crust of rye bread. Lay the brains upon this bed of herbs and
+barely cover with vinegar and water. Boil about fifteen minutes, then
+lift out the brains, with a perforated skimmer, and lay upon a platter
+to cool. Take a "lebkuchen," some brown sugar, a tablespoon of molasses,
+one-half teaspoon of cinnamon, a few seedless raisins and a few pounded
+almonds. Moisten this with vinegar and add the boiling sauce. Boil the
+sauce ten minutes longer and pour scalding over the brains. Eat cold and
+decorate with slices of lemon.
+
+
+DEVILED BRAINS
+
+Put one tablespoon of fat in skillet, and when hot add two tablespoons
+of flour, rub until smooth, and brown lightly, then add one-half can of
+tomatoes, season with salt, pepper, finely-chopped parsley, and a dash
+of cayenne pepper, and the brains which have previously been cleaned,
+scalded with boiling water, and cut in small pieces. Cook a few minutes,
+and then fill the shells with the mixture. Over each shell sprinkle
+bread crumbs, and a little chicken-fat. Put shells in pan and brown
+nicely. Serve with green peas.
+
+
+BRAINS WITH EGG SAUCE
+
+Wash brains well, skin, boil fifteen minutes in salt water; slice in
+stew-pan some onions, salt, pepper, ginger and a cup of stock. Put in
+the brains with a little marjoram; let it cook gently for one-half hour.
+Mix yolks of two eggs, juice of a lemon, a teaspoon of flour, a little
+chopped parsley; when it is rubbed smooth, stir it into saucepan; stir
+well to prevent curdling.
+
+
+JELLIED CHICKEN
+
+Boil a chicken in as little water as possible until the meat falls from
+the bones, chop rather fine and season with pepper and salt. Put into a
+mold a layer of the chopped meat and then a layer of hard-boiled eggs,
+cut in slices. Fill the mold with alternate layers of meat and eggs
+until nearly full. Boil down the liquor left in the kettle until half
+the quantity. While warm, add one-quarter of a cup aspic, pour into the
+mold over the meat. Set in a cool place overnight to jelly.
+
+
+PRESSED CHICKEN
+
+Boil one or more chickens just as you would for fricassee, using as
+little water as possible. When tender remove all the meat from the bone
+and take off all the skin. Chop as fine as possible in a chopping bowl
+(it ought to be chopped as fine as powder). Add all the liquor the
+chicken was boiled in, which ought to be very little and well seasoned.
+Press it into the shape of a brick between two platters, and put a heavy
+weight over it so as to press hard. Set away to cool in ice-chest and
+garnish nicely with parsley and slices of lemon before sending to the
+table. It should be placed whole upon the table, and sliced as served.
+Serve pickles and olives with it. Veal may be pressed in the same way,
+some use half veal and half chicken, which is equally nice.
+
+
+HOME-MADE CHICKEN TAMALES
+
+Boil till tender one large chicken. Have two quarts of stock left when
+chicken is done. Remove chicken and cut into medium-sized pieces. Into
+the stock pour gradually one cup of corn meal or farina, stirring until
+it thickens. If not the proper consistency, add a little more meal.
+Season with one tablespoon of chili sauce, three tablespoons of tomato
+catsup, salt, one teaspoon of Spanish pepper sauce. Simmer gently thirty
+minutes, then add chicken. Serve in ramekins.
+
+
+CHICKEN FRICASSEE, WITH NOODLES
+
+Prepare a rich "Chicken Fricassee" (recipe for which you will find among
+poultry recipes), but have a little more gravy than usual. Boil some
+noodles or macaroni in salted water, drain, let cold water run through
+them, shake them well and boil up once with chicken. Serve together on a
+large platter.
+
+
+SWEETBREAD GLACÉ, SAUCE JARDINIÈRE WITH SPAGHETTI
+
+Put on some poultry drippings to heat in a saucepan, cut up an onion,
+shredded very fine and then put in the sweetbreads, which have been
+picked over carefully and lain in salt water an hour before boiling.
+Salt and pepper the sweetbreads before putting in the kettle, slice two
+tomatoes on top and cover up tight and set on the back of stove to
+simmer slowly. Turn once in a while and add a little soup stock. Boil
+one-half cup of string beans, half a can of canned peas, one-half cup of
+currants, cut up extremely fine, with a tablespoon of drippings, a
+little salt and ground ginger. When the vegetables are tender, add to
+the simmering sweetbreads. Thicken the sauce with a teaspoon of flour.
+Have the sauce boiled down quite thick. Boil the spaghetti in salted
+water until tender. Serve with the sweetbreads.
+
+
+CHICKEN À LA SWEETBREAD
+
+Take the breast of chicken that has been fricasseed, cut up into small
+pieces, and add mushrooms. Make brown sauce. Serve in paté shells.
+
+
+SWEETBREADS
+
+Wash the sweetbreads very carefully and remove all bits of skin and
+fatty matter. Cover with cold water, salt and boil for fifteen minutes.
+Then remove from the boiling water and cover with cold water. Sprinkle
+with salt and pepper, roll in beaten egg and bread crumbs, and fry a
+nice brown in hot fat.
+
+
+SWEETBREAD SAUTÉ WITH MUSHROOMS
+
+Clean sweetbread, boil until tender, and cut in small pieces. Take one
+tablespoon of fat, blend in one tablespoon of flour; add half the
+liquor of a can of mushrooms and enough soup stock to make the necessary
+amount of gravy; add a little catsup, mushroom catsup, and a few drops
+of kitchen bouquet, a clove of garlic, and a small onion; salt and
+pepper to taste. Cook this about an hour, and then remove garlic and
+onion. Add sweetbreads, mushrooms, and two hard-boiled eggs chopped very
+fine.
+
+
+VEAL SWEETBREADS (FRIED)
+
+Wash and lay your sweetbreads in slightly salted cold water for an hour;
+Pull off carefully all the outer skin, wipe dry and sprinkle with salt
+and pepper. Heat some goose-fat in a spider, lay in the sweetbreads and
+fry slowly on the back of the stove, turning frequently until they are a
+nice brown.
+
+
+CALF'S FEET, PRUNES AND CHESTNUTS
+
+Two calf's feet, sawed into joints, seasoned with pepper and salt a day
+before using. Place in an iron pot, one-half pound Italian chestnuts
+that have been scalded and skinned, then the calf's feet, one-eighth
+pound of raisins, one pound of fine prunes, one small onion, one small
+head of celery root, two olives cut in small pieces, one-eighth teaspoon
+of paprika, one cup of soup stock. Stew slowly for five hours, and add
+one hour before serving, while boiling, a wine glass claret and a wine
+glass sherry. Do not stir.
+
+
+CALF'S FEET, SCHARF
+
+Take calf's feet, saw into joints; put on to boil within cold water and
+boil slowly until the gristle loosens from the bones. Season with salt,
+pepper; and a clove or two of garlic. Serve hot or cold to taste.
+
+
+CALF'S FOOT JELLY, No. 1
+
+After carefully washing one calf's foot, split and put it on with one
+quart water. Boil from four to five hours. Strain and let stand
+overnight. Put on stove next day and when it begins to boil add the
+stiff-beaten whites of two eggs; boil till clear, then strain through
+cheesecloth. Add sherry and sugar to taste. Let it become firm before
+serving.
+
+
+SULZE VON KALBSFUESSEN (CALF'S FOOT JELLY), No. 2
+
+Take one calf's head and four calf's feet, and clean carefully. Let them
+lay in cold water for half an hour. Set on to boil with four quarts of
+water. Add two or three small onions, a few cloves, salt, one teaspoon
+of whole peppers, two or three bay leaves, juice of a large lemon
+(extract the seeds), one cup of white wine and a little white wine
+vinegar (just enough to give a tart taste). Let this boil slowly for
+five or six hours (it must boil until it is reduced one-half). Then
+strain, through a fine hair sieve and let it stand ten or twelve hours.
+Remove the meat from the bones and when cold cut into fine pieces. Add
+also the boiled brains (which must be taken up carefully to avoid
+falling to pieces). Skim off every particle of fat from the jelly and
+melt slowly. Add one teaspoon of sugar and the whipped whites of three
+eggs, and boil very fast for about fifteen minutes, skimming well.
+Taste, and if not tart enough, add a dash of vinegar. Strain through a
+flannel bag, do not squeeze or shake it until the jelly ceases to run
+freely. Remove the bowl and put another under, into which you may press
+out what remains in the bag (this will not be as clear, but tastes quite
+as good). Wet your mould, put in the jelly and set in a cool place. In
+order to have a variety, wet another mould and put in the bits of meat,
+cut up, and the brains and, lastly, the jelly; set this on ice. It must
+be thick, so that you can cut it into slices to serve.
+
+
+ASPIC (SULZ)
+
+Set on to boil two calf's feet, chopped up, one pound of beef and one
+calf's head with one quart water and one cup of white wine. Add one
+celery root, three small onions, a bunch of parsley, one dozen whole
+peppercorns, half a dozen cloves, two bay leaves and a teaspoon of fine
+salt. Boil steadily for eight hours and then pour through a fine hair
+sieve. When cold remove every particle of fat and set on to boil again,
+skimming until clear. Then break two eggs, shells and all, into a deep
+bowl, beat them up with one cup of vinegar, pour some of the soup stock
+into this and set all back on the stove to boil up once, stirring all
+the while. Then remove from the fire and pour through a jelly-bag as you
+would jelly. Pour into jelly-glasses or one large mould. Set on ice.
+
+
+GANSLEBER IN SULZ (GOOSE-LIVER ASPIC)
+
+Fry a large goose liver in goose-fat. Season with salt, pepper, a few
+whole cloves and a very little onion. Cut it up in slices and mix with
+the sulz and the whites of hard-boiled eggs.
+
+
+GANSLEBER PURÉE IN SULZ
+
+After the liver is fried, rub it through a sieve or colander and mix
+with sulz.
+
+
+GOOSE LIVER
+
+If very large cut in half, dry well on a clean cloth, after having lain
+in salted water for an hour. Season with fine salt and pepper, fry in
+very hot goose-fat and add a few cloves. While frying cut up a little
+onion very fine and add. Then cover closely and smother in this way
+until you wish to serve. Dredge the liver with flour before frying and
+turn occasionally. Serve with a slice of lemon on each piece of liver.
+
+
+GOOSE LIVER WITH GLACÉD CHESTNUTS
+
+Prepare as above and garnish with chestnuts which have been prepared
+thus: Scald until perfectly white, heat some goose-fat, add nuts, a
+little sugar and glaze a light brown.
+
+
+GOOSE LIVER WITH MUSHROOM SAUCE
+
+Take a large white goose liver, lay in salt water for an hour (this rule
+applies to all kinds of liver), wipe dry, salt, pepper and dredge with
+flour. Fry in hot goose-fat. Cut up a piece of onion, add a few cloves,
+a few slices of celery, cut very fine, whole peppers, one bay leaf, and
+some mushrooms. Cover closely and stew a few minutes. Add lemon juice to
+sauce.
+
+
+SPANISH LIVER
+
+Boil in salt water one-half pound calf's liver. Drain and cut into small
+cubes. Chop one onion, one tablespoon parsley, some mint; add two
+cloves, a little cinnamon, a little tabasco sauce, one tablespoon olive
+oil, and one cup of soup stock. Add one cup of bread crumbs which have
+been soaked in hot water and then drained. Mix all with the liver and
+bring to a boil. Serve with Spanish rice.
+
+
+STEWED MILT
+
+Clean the milt thoroughly and boil with your soup meat. Set to boil with
+cold water and let it boil about two hours. Then take it out and cut
+into finger lengths and prepare the following sauce: Heat one tablespoon
+of drippings in a spider. When hot cut up a clove of garlic very fine
+and brown slightly in the fat. Add a tablespoon of flour, stirring
+briskly, pepper and salt to taste and thin with soup stock, then the
+pieces of milt and let it simmer slowly. If the sauce is too thick add
+more water or soup stock. Some add a few caraway seeds instead of the
+garlic, which is a matter of taste.
+
+
+GEFILLTE MILZ (MILT)
+
+Clean the milt by taking off the thin outer skin and every particle of
+fat that adheres to it. Lay it on a clean board, make an incision with
+a knife through the centre of the milt, taking care not to cut through
+the lower skin, and scrape with the edge of a spoon, taking out all the
+flesh you can without tearing the milt and put it into a bowl until
+wanted. In the meantime dry the bread, which you have previously soaked
+in water, in a spider in which you have heated some suet or goose oil,
+and cut up part of an onion in it very fine. When the bread is
+thoroughly dried, add it to the flesh scraped from the milt. Also two
+eggs, one-half teaspoon of salt, pepper, nutmeg and a very little thyme
+(leave out the latter if you object to the flavor), and add a speck of
+ground ginger instead. Now work all thoroughly with your hands and fill
+in the milt. The way to do this is to fill it lengthwise all through the
+centre and sew it up; when done prick it with a fork in several places
+to prevent its bursting while boiling. You can parboil it after it is
+filled in the soup you are to have for dinner, then take it up carefully
+and brown slightly in a spider of heated fat; or form the mixture into a
+huge ball and bake it in the oven with flakes of fat put here and there,
+basting often. Bake until a hard crust is formed over it.
+
+
+CALF'S LIVER SMOTHERED IN ONIONS
+
+Heat some goose fat in a stew-pan with a close-fitting lid. Cut up an
+onion in it and when the onion is of a light yellow color, place in the
+liver which you have previously sprinkled with fine salt and dredged
+with flour. Add a bay leaf, five cloves and two peppercorns. Cover up
+tight and stew the liver, turning it occasionally and when required
+adding a little hot water.
+
+
+CHICKEN LIVERS
+
+Slice three or four livers from chicken or other fowl and dredge well
+with flour. Fry one minced onion in one tablespoon of fat until light
+brown. Put in the liver and shake the pan over the fire to sear all
+sides. Add one-half teaspoon of salt, one-eighth teaspoon of paprika and
+one-half cup of strong soup stock. Allow it to boil up once. Add one
+tablespoon claret or sherry and serve immediately on toast.
+
+
+KISCHKES--RUSSIAN STYLE
+
+Buy beef casings of butcher. Make a filling of fat, flour (using
+one-third cup fat to one cup flour) and chopped onions. Season well with
+salt and pepper, cut them in short lengths, fasten one end, stuff and
+then fasten the open end. If they are not already cleaned the surface
+exposed after filling the casing is scraped until cleaned after having
+been plunged into boiling water. Slice two large onions in a
+roasting-pan, and roast the kischkes slowly until well done and well
+browned. Baste frequently with liquid in the pan.
+
+
+KISCHKES
+
+Prepare as above. If the large casings are used they need not be cut in
+shorter lengths. Boil for three hours in plenty of water and when done,
+put in frying-pan with one tablespoon of fat, cover and let brown
+nicely. Serve hot.
+
+
+HASHED CALF'S LUNG AND HEART
+
+Lay the lung and heart in water for half an hour and then put on to boil
+in a soup kettle with your soap meat intended for dinner. When soft,
+remove from the soup and chop up quite fine. Heat one tablespoon of
+goose fat in a spider; chop up an onion very fine and add to the heated
+fat. When yellow, add the hashed lung and heart, salt, pepper, soup
+stock and thicken with flour. You may prepare this sweet and sour by
+adding a little vinegar and brown sugar, one-half teaspoon of cinnamon
+and one tablespoon of molasses; boil slowly; keep covered until ready to
+serve.
+
+
+TRIPE À LA CREOLE
+
+Boil tripe with onion, parsley, celery, and seasoning; cut in small
+pieces, then boil up in the following sauce: Take one tablespoon of fat,
+brown it with two tablespoons of flour; then add one can of boiled and
+strained tomatoes, one can of mushrooms, salt and pepper to taste. Serve
+in ramekins.
+
+
+TRIPE, FAMILY STYLE
+
+Scald and scrape two pounds tripe and cut into inch squares. Take big
+kitchen spoon of drippings and put in four large onions quartered and
+three small cloves of garlic cut up very fine. Let steam, but not brown.
+When onions begin to cook, put in tripe and steam half an hour. Then
+cover tripe with water and let cook slowly three hours. Boil a few
+potatoes and cut in dice shapes and add to it. Half an hour before
+serving, add the following, after taking off as much fat from the tripe
+as possible: Three tablespoons of flour thinned with little water; add
+catsup, paprika, ginger, and one teaspoon of salt. It should all be
+quite thick, like paste, when cooked.
+
+
+BOILED TONGUE, (SWEET AND SOUR)
+
+Lay the fresh tongue in cold water for a couple of hours and then put it
+on to boil in enough water to barely cover it, adding salt. Boil until
+tender. To ascertain when tender run a fork through the thickest part. A
+good rule is to boil it, closely covered, from three to four hours
+steadily. Pare off the thick skin which covers the tongue, cut into even
+slices, sprinkle a little fine salt over each piece and then prepare the
+following sauce: Put one tablespoon of drippings in a kettle or spider
+(goose fat is very good). Cut up an onion in it, add a tablespoon of
+flour and stir, adding gradually about a pint of the liquor in which the
+tongue was boiled. Cut up a lemon in slices, remove the seeds, and add
+two dozen raisins, a few pounded almonds, a stick of cinnamon and a few
+cloves. Sweeten with four tablespoons of brown sugar in which you have
+put one-half teaspoon of ground cinnamon, one tablespoon of molasses and
+two tablespoons of vinegar. Let this boil, lay in the slices of tongue
+and boil up for a few minutes.
+
+
+FILLED TONGUE
+
+Take a pickled tongue, cut it open; chop or grind some corned beef; add
+one egg; brown a little onion, and add some soaked bread; fill tongue
+with it, and sew it up and boil until done.
+
+
+SMOKED TONGUE
+
+Put on to boil in a large kettle, fill with cold water, enough to
+completely cover the tongue; keep adding hot water as it boils down so
+as to keep it covered with water until done. Keep covered with a lid
+while boiling and put a heavy weight on the top of the lid so as not to
+let the steam escape. (If you have an old flat iron use it as a weight.)
+It should boil very slowly and steadily for four hours. When tongue is
+cooked set it outdoors to cool in the liquor in which it was boiled. If
+the tongue is very dry, soak overnight before boiling. In serving slice
+very thin and garnish with parsley.
+
+
+SMOTHERED TONGUE
+
+Scald tongue, and then skin. Season well with salt and pepper and slice
+an onion over it. Let it stand overnight. Put some drippings in a
+covered iron pot, and then the tongue, with whatever juice the seasoning
+drew. Cover closely and let it cook slowly until tender--about three
+hours.
+
+
+PICKLED BEEF TONGUE
+
+Select a large, fresh beef tongue. Soak in cold water one-half hour.
+Crush a piece of saltpetre, size of walnut, one teacup of salt, one
+teaspoon of pepper, three small cloves of garlic cut fine; mix
+seasoning. Drain water off tongue. With a pointed knife prick tongue;
+rub in seasoning. Put tongue in crock; add the balance of salt, etc.;
+cover with plate and weight. Allow to stand from four to five days.
+Without washing off the seasoning, boil in fresh water until tender.
+
+
+
+
+*MEATS*
+
+
+The majority of the cuts of meat which are kosher are those which
+require long, slow cooking. These cuts of meat are the most nutritious
+ones and by long, slow cooking can be made as acceptable as the more
+expensive cuts of meat; they are best boiled or braised.
+
+In order to shut in the juices the meat should at first be subjected to
+a high degree of heat for a short time. A crust or case will then be
+formed on the outside, after which the heat should be lowered and the
+cooking proceed slowly.
+
+This rule holds good for baking, where the oven must be very hot for the
+first few minutes only; for boiling, where the water must be boiling and
+covered for a time, and then placed where it will simmer only; for
+broiling, where the meat must be placed close to the red-hot coals or
+under the broiler flame of the gas stove at first, then held farther
+away.
+
+Do not pierce the meat with a fork while cooking, as it makes an outlet
+for the juices. If necessary, to turn it, use two spoons.
+
+
+PAN ROAST BEEF
+
+Take a piece of cross-rib or shoulder, about two and one-half to three
+pounds, put in a small frying-pan with very little fat; have the pan
+very hot, let the meat brown on all sides, turning it continually until
+all sides are done, which will require thirty minutes altogether. Lift
+the meat out of pan to a hot platter, brown some onions, serve these
+with the meat.
+
+
+AN EASY POT ROAST
+
+Take four pounds of brisket, season with salt, pepper and ginger, add
+three tablespoons of tomatoes and an onion cut up. Cover with water in
+an iron pot and a close-fitting cover, put in oven and bake from three
+to four hours.
+
+
+POT ROAST. BRAISED BEEF
+
+Heat some fat or goose fat in a deep iron pot, cut half an onion very
+fine and when it is slightly browned put in the meat. Cover up closely
+and let the meat brown on all sides. Salt to taste, add a scant half
+teaspoon of paprika, half a cup of hot water and simmer an hour longer,
+keeping covered closely all the time. Add one-half a sweet green pepper
+(seeds removed), one small carrot cut in slices, two tablespoons of
+tomatoes and two onions sliced.
+
+Two and a half pounds of brisket shoulder or any other meat suitable for
+pot roasting will require three hours slow cooking. Shoulder of lamb may
+also be cooked in this style.
+
+When the meat is tender, remove to a warm platter, strain the gravy,
+rubbing the thick part through the sieve and after removing any fat
+serve in a sauce boat.
+
+If any meat is left over it can be sliced and warmed over in the gravy,
+but the gravy must be warmed first and the meat cook for a short time
+only as it is already done enough and too much cooking will render it
+tasteless.
+
+
+BRISKET OF BEEF (BRUSTDECKEL)
+
+If the brisket has been used for soup, take it out of the soup when it
+is tender and prepare it with a horseradish sauce, garlic sauce or onion
+sauce. (See "Sauces for Meats".)
+
+
+BRISKET OF BEEF WITH SAUERKRAUT
+
+Take about three pounds of fat, young beef (you may make soup stock of
+it first), then take out the bones, salt it well and lay it in the
+bottom of a kettle, put a quart of sauerkraut on top of it and let it
+boil slowly until tender. Add vinegar if necessary, thicken with a
+grated raw potato and add a little brown sugar. Some like a few caraway
+seeds added.
+
+
+SAUERBRATEN
+
+Take a piece of cross-rib or middle cut of chuck about three pounds, and
+put it in a deep earthen jar and pour enough boiling vinegar over it to
+cover; you may take one-third water. Add to the vinegar when boiling
+four bay leaves, some whole peppercorns, cloves and whole mace. Pour
+this over the meat and turn it daily. In summer three days is the
+longest time allowed for the meat to remain in this pickle; but in
+winter eight days is not too long. When ready to boil, heat one
+tablespoon drippings in a stew-pan. Cut up one or two onions in it; stew
+until tender and then put in the beef, salting it on both sides before
+stewing. Stew closely covered and if not acid enough add some of the
+brine in which it was pickled. Stew about three hours and thicken the
+gravy with flour.
+
+
+ROLLED BEEF--POT-ROASTED
+
+Take one pound and one-half of tenderloin, sprinkle it with parsley and
+onion; season with pepper and salt; roll and tie it. Place it in a pan
+with soup stock (or water if you have no stock), carrot and bay leaf
+and pot roast for one and one-half hours. Serve with tomato or brown
+sauce.
+
+
+MOCK DUCK
+
+Take the tenderloin, lay it flat on a board after removing the fat. Make
+a stuffing as for poultry. See "To Stuff Poultry". Spread this mixture
+on the meat evenly; then roll and tie it with white twine; turn in the
+ends to make it even and shapely.
+
+Cut into dice an onion, turnip, and carrot, and place them in a
+baking-pan; lay the rolled meat on the bed of vegetables; pour in enough
+stock or water to cover the pan one inch deep; add a bouquet made of
+parsley, one bay leaf and three cloves; cover with another pan, and let
+cook slowly for four hours, basting frequently. It can be done in a pot
+just as well, and should be covered as tight as possible; when cooked,
+strain off the vegetables; thicken the gravy with one tablespoon of
+flour browned in fat and serve it with the meat. Long, slow cooking is
+required to make the meat tender. If cooked too fast it will not be
+good.
+
+
+MARROWBONES
+
+Have the bones cut into pieces two or three inches long; scrape and wash
+them very clean; spread a little thick dough on each end to keep the
+marrow in; then tie each bone in a piece of cloth and boil them for one
+hour. Remove the cloth and paste, and place each bone on a square of
+toast; sprinkle with red pepper and serve very hot. Or the marrow-bone
+can be boiled without being cut, the marrow then removed with a spoon
+and placed on squares of hot toast. Serve for luncheon.
+
+
+ROAST BEEF, No. 1
+
+Take prime rib roast. Cut up a small onion, a celery root and part of a
+carrot into rather small pieces and add to these two or three sprigs of
+parsley and one bay leaf. Sprinkle these over the bottom of the
+dripping-pan and place your roast on this bed. The oven should be very
+hot when the roast is first put in, but when the roast is browned
+sufficiently to retain its juices, moderate the heat and roast more
+slowly until the meat is done. Do not season until the roast is browned,
+and then add salt and pepper. Enough juice and fat will drop from the
+roast to give the necessary broth for basting. Baste frequently and turn
+occasionally, being very careful, however, not to stick a fork into the
+roast.
+
+
+ROAST BEEF, No. 2
+
+Season meat with salt and paprika. Dredge with flour. Place on rack in
+dripping-pan with two or three tablespoons fat, in hot oven, to brown
+quickly. Reduce heat and baste every ten minutes with the fat that has
+fried out. When meat is about half done, turn it over, dredge with
+flour, finish browning. If necessary, add a small quantity of water.
+Allow fifteen to twenty minutes for each pound of meat.
+
+Three pounds is the smallest roast practicable.
+
+
+ROAST BEEF (RUSSIAN STYLE)
+
+Place a piece of cross-rib or shoulder weighing three pounds in
+roasting-pan, slice some onions over it, season with salt and pepper,
+add some water and let it cook well. Then peel a few potatoes and put
+them under the meat. When the meat becomes brown, turn it and cook until
+it browns on the other side.
+
+
+WIENER BRATEN--VIENNA ROAST
+
+Take a shoulder, have the bone taken out and then pound the meat well
+with a mallet. Lay it in vinegar for twenty-four hours. Heat some fat or
+goose oil in a deep pan or kettle which has a cover that fits air tight
+and lay the meat in the hot fat and sprinkle the upper side with salt,
+pepper and ginger. Put an onion in with the meat; stick about half a
+dozen cloves in the onion and add one bay leaf. Now turn the meat over
+and sprinkle the other side with salt, pepper and ginger. Cut up one or
+two tomatoes and pour some soup stock over all, and a dash of white
+wine. Cover closely and stew very slowly for three or four hours,
+turning the meat now and then; in doing so do not pierce with the fork,
+as this will allow the juice to escape. Do not add any water. Make
+enough potato pancakes to serve one or two to each person with "Wiener
+Braten."
+
+
+TO BROIL STEAK BY GAS
+
+Wipe steak with a damp cloth. Trim off the surplus fat. When the oven
+has been heated for from five to seven minutes, lay steak on a rack,
+greased, as near the flame as possible, the position of the rack
+depending on the thickness of the steak. Let the steak sear on each
+side, thereby retaining the juice. Then lower the rack somewhat, and
+allow the steak to broil to the degree required. Just before taking from
+the oven, salt and pepper and spread with melted chicken fat.
+
+You can get just as good results in preparing chops and fish in the
+broiling oven.
+
+
+BROILED BEEFSTEAK
+
+Heat the gridiron, put in the steak, turn the gridiron over the hot
+coals at intervals of two minutes and then repeatedly at intervals of
+one minute. Sprinkle with salt and pepper, and serve on a hot platter.
+
+Chops are done in the same way, but the gridiron is turned twice at
+intervals of two minutes and six times at intervals of one minute.
+
+
+FRIED STEAK WITH ONIONS
+
+Season the steak with salt and pepper, and dredge with flour. If tough,
+chop on both sides with a sharp knife. Lay in a pan of hot fat, when
+brown on one side, turn and brown on the other. While the steak is
+frying, heat some fat in another fryer and drop in four of five white
+onions that have been cut up. Fry crisp but not black. Remove the steak
+to a hot platter, stir one tablespoon of flour in the fryer until
+smooth, add one-half cup of boiling water. Lay the crisp onions over the
+steak, then over all pour the brown gravy.
+
+
+FRIED BEEFSTEAK
+
+Take third cut of chuck or the tenderloin. Have the spider very hot, use
+just enough fat to grease the spider. Lay in the steak, turning very
+often to keep in the juice, season with salt and pepper. Serve on a hot
+platter.
+
+
+BRUNSWICK STEW
+
+Cook one pound of brisket of beef and three pounds of young chicken with
+one pint of soup stock or water, one pint of Lima beans, four ears of
+cut corn (cut from cob), three potatoes diced, two tomatoes quartered;
+one small onion, one teaspoon of paprika and one teaspoon of salt. Let
+all these simmer until tender, and before serving remove the meat and
+any visible chicken bones.
+
+This stew may be made of breast of veal omitting the chicken and
+brisket.
+
+
+BREAST FLANK (SHORT RIBS) AND YELLOW TURNIPS
+
+Get the small ribs and put on with plenty of water, an onion, pepper and
+salt. After boiling about one and one-half hours add a large yellow
+turnip cut in small pieces; one-half hour before serving add six
+potatoes cut in small pieces. Water must be added as necessary. A little
+sugar will improve flavor, and as it simmers the turnip will soften and
+give the whole dish the appearance of a stew.
+
+
+MEAT OLIVES
+
+Have a flank steak cut in three inch squares. Spread each piece with the
+following dressing: one cup of bread crumbs, two tablespoons of minced
+parsley; one chopped onion, a dash of red pepper and one teaspoon of
+salt. Moisten with one-fourth cup of melted fat. Roll up and tie in
+shape. Cover with water and simmer until meat is tender. Take the olives
+from the sauce and brown in the oven. Thicken the sauce with one-fourth
+cup of flour moistened with water to form a thin paste.
+
+
+SHORT RIB OF BEEF, SPANISH
+
+Get the small ribs of beef and put on with water enough to cover,
+seasoning with salt, pepper, an onion and a tiny clove of garlic. Let it
+cook about two hours, then add a can of tomatoes and season highly
+either with red peppers or paprika. Cook at least three hours.
+
+
+BRAISED OXTAILS
+
+Two oxtails, jointed and washed; six onions sliced and browned in pot
+with oxtails. When nicely browned add water enough to cover and stew
+slowly one hour; then add two carrots, if small; one green pepper, sprig
+of parsley, one-half cup of tomatoes and six small potatoes, and cook
+until tender. Thicken with browned flour. Cook separately eight lengths
+of macaroni; place cooked macaroni on dish and pour ragout over it and
+serve hot.
+
+To brown flour take one-half cup of flour, put in pan over moderate heat
+and stir until nicely browned.
+
+
+HUNGARIAN GOULASH
+
+Have two pounds of beef cut into one inch squares. Dredge in flour and
+fry until brown. Cover with water and simmer for two hours; the last
+half-hour add one tablespoon of salt and one-eighth of a teaspoon of
+pepper. Make a sauce by cooking one cup of tomatoes and one stalk of
+celery cut in small pieces, a bay leaf and two whole cloves, for
+twenty-five minutes; rub through a sieve, add to stock in which meat was
+cooked. Thicken with four tablespoons of flour moistened with two
+tablespoons of water. Serve meat with cooked diced potatoes, carrots,
+and green and red peppers cut in strips.
+
+
+RUSSIAN GOULASH
+
+To one pound beef, free from fat and cut up as pan stew, add one chopped
+green pepper, one large onion, two blades of garlic (cut fine), pepper
+and salt, with just enough water to cover. Let this simmer until meat is
+very tender. Add a little water as needed. Put in medium sized can of
+tomatoes an hour or so before using and have ready two cups of cooked
+spaghetti or macaroni and put this into the meat until thoroughly
+heated. This must not be too wet; let water cook away just before adding
+the tomatoes.
+
+
+BEEF LOAF
+
+To two pounds of chopped beef take three egg yolks, three tablespoons of
+parsley, three tablespoons of melted chicken-fat, four heaping
+tablespoons of soft bread crumbs, one-half teaspoon of kitchen bouquet,
+two teaspoons of lemon juice, grated peel of one lemon, one teaspoon of
+salt, one-half teaspoon of onion-juice and one teaspoon of pepper. Mix
+and bake twenty-five minutes in a quick oven with one-fourth cup of
+melted chicken-fat, and one-half cup of boiling water. Baste often.
+
+
+HAMBURGER STEAK
+
+Take one pound of raw beef, cut off fat and stringy pieces, chop
+extremely fine, season with salt and pepper, grate in part of an onion
+or fry with onions. Make into round cakes a little less than one-half
+inch thick. Heat pan blue hot, grease lightly; add cakes, count sixty,
+then turn them and cook on the other side until brown. When well browned
+they are done if liked rare. Cook ten minutes if liked well done.
+
+
+BITKI (RUSSIAN HAMBURGER STEAK)
+
+Take two cups of clear beef chopped, and two cups of bread crumbs that
+have been soaked in a little water, leaving them quite moist, mix
+thoroughly with the beef, season with pepper and salt and shape into
+individual cakes. Fry as directed for Hamburger Steak.
+
+
+CHOPPED MEAT WITH RAISINS (ROUMANIAN)
+
+Take a pound of chopped meat, add grated onion, an egg, matzoth flour,
+white pepper, mix and form into small balls, put in pot with one-half
+cup of water, fat, sugar, a quarter cup of large black raisins, a few
+slices of lemon and let stew one-half hour, then thicken gravy with
+tablespoon of flour browned in a tablespoon of fat and serve.
+
+
+CARNATZLICH (ROUMANIAN)
+
+One pound of tenderloin, chopped, add an egg, a little paprika, black
+pepper, salt and four cloves of garlic (which have been scraped, and
+let stand in a little salt for ten minutes, and then mashed so it looks
+like dough). Form this meat mixture into short sausage-like rolls; boil
+one-half hour and serve at once.
+
+Serve this dish with Slaitta. (See Vegetables.)
+
+
+BAKED HASH
+
+Mix together one cup of chopped meat, one cup of cold mashed potatoes,
+one-half an onion, minced, one well-beaten egg and one-half cup of soup
+stock. Season rather highly with salt, if unsalted meat is used, paprika
+and celery salt, turn into greased baking dish and bake for twenty
+minutes in a well-heated oven. The same mixture may be fried, but will
+not taste as good.
+
+
+SOUP MEAT
+
+The meat must be cooked until very tender then lift it out of the soup
+and lay upon a platter and season while hot. Heat a tablespoon of fat or
+drippings of roast beef in a spider, cut up a few slices of onion in it,
+also half a clove of garlic, add a tablespoon of flour, stirring all the
+time; then add soup stock or rich gravy, and the soup meat, which has
+been seasoned with salt, pepper and ginger. You must sprinkle the spices
+on both sides of the meat, and add one-half teaspoon of caraway seed to
+the sauce, and if too thick add more soup stock and a little boiling
+water. Cover closely and let it simmer about fifteen minutes.
+
+
+LEFT-OVER MEAT
+
+There are many ways to utilize left-over meat.
+
+Indeed, not one particle of meat should ever be wasted.
+
+Cold roasts of beef, lamb, mutton or any cold joint roasted or boiled
+may be made into soups, stews, minces or used for sandwiches, or just
+served cold with vegetables or salads.
+
+
+SPAGHETTI AND MEAT
+
+Break spaghetti in small pieces and boil until tender. Put left-over
+meat through chopper and mix with the spaghetti, salt, pepper, and a
+little onion juice. Grease a baking dish and put in the meat and
+spaghetti, sprinkle on top with bread crumbs and bake in a moderate
+oven.
+
+
+MEAT PIE
+
+Cut any left-over beef, lamb or veal in small pieces, removing all
+excess of fat; parboil one green pepper (seeds removed) cut in strips,
+two cups of potatoes and one-half cup of carrots cut in dice, and one
+onion chopped fine. Add to the meat. Thicken with one-fourth cup of
+flour moistened in cold water. Put in a baking dish. The crust is made
+as follows: One cup of flour, one heaping teaspoon of drippings, pinch
+of salt, one-fourth teaspoon of baking powder, one teaspoon of sugar and
+cold water to mix, about one-third cup. Roll out to fit baking dish, cut
+holes for steam to escape, after covering the contents of the dish. Bake
+in a quick hot oven one-half hour.
+
+
+PICKLED MEAT--HOME-MADE CORNED BEEF
+
+Take four quarts of water, adding enough salt to float an egg, boil this
+salted water, when cool take four or five pounds brisket of beef,
+seasoned with whole and ground peppers, one large clove of garlic,
+pierced in different parts of the beef, one tablespoon of sugar, one bay
+leaf and one teaspoon of saltpetre. Put meat into deep stone pot, pour
+the boiled water over it and store in a cool place for ten days or two
+weeks.
+
+
+BOILED CORNED BEEF
+
+Put corned beef into cold water; using enough to cover it well; let it
+come slowly to the boiling-point; then place where it will simmer only;
+allow thirty minutes or more to each pound. It is improved by adding a
+few soup vegetables the last hour of cooking.
+
+If the piece can be used a second time, trim it to good shape; place it
+again in the water in which it was boiled; let it get heated through;
+then set aside to cool in the water, and under pressure, a plate or deep
+dish holding a flat-iron being set on top of the meat. The water need
+not rise above the meat sufficiently to wet the iron. When cooled under
+pressure the meat is more firm and cuts better into slices.
+
+Cabbage is usually served with hot corned beef, but should not be boiled
+with it.
+
+
+ENCHILADAS
+
+Make a dough of cornmeal and wheat flour and water. Roll it out in thin,
+round cakes; cook quickly in a pan that has not been greased, then roll
+in a cloth to keep soft and warm. Grind one cup of sausage, add one-half
+grated onion, one tablespoon of Worcestershire sauce, and fill the warm
+cakes with this mixture. Roll them when filled, and pour over them a
+sauce made of two tablespoons of drippings into which two tablespoons of
+flour have been smoothed. Add one cup of soup stock, one cup of strained
+tomatoes, two tablespoons of vinegar, one tablespoon of Spanish pepper
+sauce.
+
+
+VIENNA SAUSAGE
+
+Wash and put on in boiling water. Boil ten minutes, fill a deep dish
+with hot water, put sausages in, cover, and serve in hot water. To be
+eaten with grated horseradish or French mustard.
+
+
+SMOKED BEEF
+
+Soak overnight in cold water; next morning place it in cold water, and
+simmer till quite tender, reckoning one-half hour to the pound.
+
+
+ROAST VEAL
+
+The shoulder and breast of veal are best for roasting. Always buy veal
+that is fat and white. Prepare for the oven in the following manner:
+Wash and then dry; rub it well with salt, a very little ground ginger,
+and dredge it well with flour. Lay in roasting-pan and put slices of
+onion on top with a few tablespoons of goose-fat or drippings. Cover
+tightly and roast, allowing twenty minutes to the pound and baste
+frequently. Veal must be well done. When cold it slices up as nicely as
+turkey.
+
+
+BREAST OF VEAL--ROASTED
+
+Roast as directed above. Have the butcher cut a pocket to receive the
+stuffing. Prepare bread stuffing and sew up the pocket. Sprinkle a
+little caraway seed on top of the roast. A tablespoon of lemon juice
+adds to the flavor. Baste often.
+
+
+STEWED VEAL
+
+Prepare as above, but do not have the meat cut in small pieces. If
+desired one-half teaspoon of caraway seed may be used instead of the
+parsley. Mashed potatoes and green peas or stewed tomatoes are usually
+served with veal.
+
+Any of the flour or potato dumplings are excellent served with stewed or
+fricasseed veal.
+
+
+FRICASSEED VEAL WITH CAULIFLOWER
+
+Use the breast or shoulder for this purpose, the former being
+preferable, and cut it up into pieces, not too small. Sprinkle each
+piece slightly with fine salt and ginger. Heat a tablespoon of goose-oil
+or poultry drippings in a stew-pan, and lay the veal in it. Cut up an
+onion and one or two tomatoes (a tablespoon of canned tomatoes will do),
+and add to this a little water, and stew two hours, closely covered.
+When done mix a teaspoon of flour and a little water and add to the
+veal. Chop up a few sprigs of parsley, add it and boil up once and
+serve. Place the cauliflower around the platter in which you serve the
+veal. Boil the cauliflower in salt and water, closely covered.
+
+
+STUFFED SHOULDER OF VEAL
+
+Have the blade removed, and fill the space with a stuffing made of bread
+crumbs, thyme, lemon juice, salt, pepper to taste and one egg, also
+chopped mushrooms if desired. Sew up the opening, press and tie it into
+good shape and roast. The stuffing may be made of minced meat, cut from
+the veal, and highly seasoned.
+
+
+VEAL LOAF
+
+Take two pounds of chopped veal, four tablespoons of bread crumbs, two
+beaten eggs, season with salt, pepper, ginger, nutmeg and a little
+water. Add a tablespoon of chicken-fat; grease the pan, mix ingredients
+thoroughly, form into a loaf, spread or lay piece of chicken-fat on top.
+Bake in oblong tin until done, basting frequently.
+
+
+SHOULDER OR NECK OF VEAL--HUNGARIAN STYLE
+
+Brown four onions light brown in a tablespoon of fat, add one teaspoon
+mixed paprika, and the meat cut in pieces; leave the pan uncovered for a
+few moments, cover; add one sweet green pepper, cut up, and let cook;
+add a little water whenever the gravy boils down; when the meat is
+tender serve with dumplings.
+
+
+CALF'S HEARTS
+
+Remove veins and arteries from the hearts. Stuff with a highly seasoned
+bread dressing and sew. Dredge in flour, brown in hot fat, cover with
+hot water, and place on the back of the stove or in a hot oven. Cook
+slowly for two or three hours. Thicken the liquor with flour and serve
+with the hearts.
+
+
+IRISH STEW
+
+Cut one and one-half pounds of lamb into small pieces. Dredge each piece
+of meat in flour. Brown in the frying-pan. Put in kettle, cover with
+water and cook slowly one hour or until tender. Add one quart of
+potatoes cut in small dice, one-half a cup of carrots and three onions,
+after cooking thirty minutes. Season with salt, pepper, and thicken with
+two tablespoons of flour moistened in enough cold water to form a smooth
+paste. Serve with dumplings. (See Dumplings, in "Garnishes and Dumplings
+for Soups".)
+
+
+LAMB AND MACARONI
+
+Dilute one can of concentrated tomato sauce with one quart of water;
+mince two medium-sized onions very fine and fry slowly in olive oil or
+drippings until they are a golden brown, and add to tomatoes. Fry one
+and one-half pounds of lean neck of lamb in a little drippings until the
+meat is nicely browned all over and add to the tomatoes, season with one
+clove of garlic, two bay leaves, two teaspoons of sugar, pepper and
+salt, and let it simmer for about one and one-half hours, or until the
+meat is tender and the sauce has become the consistency of thick cream.
+Have ready some boiled macaroni, put in with the meat and stir well.
+Serve hot.
+
+Short ribs of beef may be cooked in the same manner.
+
+
+LAMB STEW--TOCANE
+
+Brown slices of leek or young onions in one tablespoon of drippings, add
+neck or breast of lamb, cut in small pieces; season with white pepper,
+salt and parsley; cook until tender, just before serving season with
+dill.
+
+
+CURRIED MUTTON
+
+Have three pounds of mutton cut in one inch squares. Wipe, put in kettle
+and cover with cold water. Cook for five minutes, drain and again cover
+with boiling water. Add one cup of chopped onion, one teaspoon of
+peppercorns, and one-half of a red pepper, cut in small strips. Place on
+back of stove and allow it to simmer until tender. Strain liquor and
+thicken with flour. Add two tablespoons of drippings, one tablespoon of
+minced parsley, one teaspoon of curry powder, and one-half teaspoon of
+salt. Serve with molded rice.
+
+
+GEWETSH (SERVIAN)
+
+Brown one large onion in a tablespoon of fat, add one teaspoon of
+paprika and two pounds of neck or shoulder of lamb, cook one hour; have
+ready one pound of rice that has been boiled for twenty minutes. Take a
+twelve inch pudding dish, grease, place a layer of sliced tomatoes on
+bottom of pan, then half the rice, half the meat, two sliced green
+peppers, sprinkle a little salt and pour part of gravy over this; place
+another layer of tomatoes, rice, meat, with two sliced peppers and
+tomatoes on top, salt, and pour remainder of gravy, put lumps of fat
+here and there; bake in hot oven three-quarters of an hour. Use plenty
+of gravy and fat for this dish or else it will be too dry. Six large
+tomatoes are required.
+
+
+ROAST MUTTON WITH POTATOES
+
+Take a shoulder of mutton--must be young and tender--wash the meat well
+and dry with a clean towel. Rub well with salt, ginger and a speck of
+pepper, and dredge well with flour. Lay it in a covered roasting-pan.
+Put a few pieces of whole mace and a few slices of onion on top; pour a
+cup of water into the pan. Cover it up tight and set in a hot oven to
+roast, basting frequently. Allow twenty minutes to the pound for
+roasting mutton; it should be well done. Add more water if necessary
+(always add hot water so as not to stop the process of boiling), skim
+the gravy well and serve with currant or cranberry jelly. Pare potatoes
+of uniform size and wash and salt them about three-quarters of an hour
+before dinner. Lay the potatoes in pan around the roast and sprinkle
+them with salt and return to the oven to roast. Let them brown nicely.
+
+
+BREAST OF MUTTON STEWED WITH CARROTS
+
+Salt the mutton on both sides, adding a little ground ginger; put on to
+boil in cold water, cover up tightly and stew slowly. In the meantime
+pare and cut up the carrots, add these and cover up again. Pare and cut
+up about half a dozen potatoes into dice shape and add them
+three-quarters of an hour before dinner. Cover up again, and when done,
+make a sauce as follows: Skim off about two tablespoons of fat from the
+mutton stew, put this in a spider and heat. Brown a tablespoon of flour
+in the fat, add a heaping tablespoon of brown sugar, some cinnamon and
+pour the gravy of the stew into the spider, letting it boil up once, and
+then pour all over the carrots and Stew until ready to serve.
+
+White turnips may be used instead of carrots.
+
+
+MUTTON OR LAMB CHOPS
+
+Trim off some of the fat and heat in the spider. Season the chops with
+salt and pepper, or salt and ginger. Have the spider very hot with very
+little fat in it. To be nice and tender they must be sautéd quickly to a
+nice brown. Or the chops may be broiled over the hot coals or in gas
+broiler, eight or ten minutes is all the time required; serve at once.
+
+
+SHOULDER OF MUTTON STUFFED
+
+Have the butcher carefully remove the blade from the shoulder and fill
+the space with a bread stuffing; See "Bread Dressing for Fowl". Sew up
+the opening, roast in the oven with a very little water in the pan, and
+baste frequently. Serve with the gravy from the pan after the grease has
+been carefully removed.
+
+
+
+
+*POULTRY*
+
+
+TO DRESS AND CLEAN POULTRY
+
+Singe by holding the fowl over a flame from gas, alcohol or burning
+paper. Pick off pin feathers. Cut off the nails, then cut off the head,
+turn back the skin and cut the neck off quite close; take out windpipe
+and crop, cutting off close to the body. Cut through the skin around the
+leg one inch below the leg joint; take out the tendons and break the leg
+at the joint; in old birds each tendon must be removed separately by
+using a skewer.
+
+Make an incision just below the breast bone large enough to insert your
+hand, take out the fat and loosen the entrails with your forefinger.
+When everything is removed, cut off the wings close to the body, also
+the neck, feet and head. Separate the gall from the liver. In doing this
+be very careful not to break the gall, which has a very thin skin.
+Scrape all the fat off carefully that adheres to the entrails and lay it
+in a separate dish of water overnight. Cut open the gizzard, clean and
+pull off the skin, or inner lining.
+
+Make Kosher as directed in "Rules for Kashering".
+
+If you make use of the head, which you may in soup, cut off the top of
+the bill, split open the head, lengthwise, take out the brains, eyes and
+tongue.
+
+Clean the gizzard and feet by laying them in scalding water for a few
+moments, this will loosen the skin, which can then be easily removed.
+
+Remove the oil bag from the upper side of tail.
+
+After making Kosher and cleaning poultry, season all fowls for several
+hours before cooking. Salt, pepper, and ginger are the proper seasoning.
+Some like a tiny bit of garlic rubbed inside and outside, especially for
+goose or duck.
+
+Dress and clean goose, duck, squab, and turkey as directed for chicken.
+
+
+TO TRUSS A CHICKEN
+
+Press the thighs and wings close against the body; fasten securely with
+skewers and tie with string. Draw the skin of the neck to the back and
+fasten it.
+
+
+ROAST CHICKEN
+
+Stuff and truss a chicken, season with pepper and salt and dredge with
+flour. Put in a roasting-pan with two or three tablespoons of
+chicken-fat if the chicken is not especially fat. When heated add hot
+water and baste frequently. The oven should be hot and the time
+necessary for a large chicken will be about an hour and a half. When
+done, remove the chicken, pour off the grease and make a brown sauce in
+the pan.
+
+
+CHICKEN CASSEROLE
+
+Bake chicken in covered casserole until nearly tender, then add three
+potatoes cut in dice; boil small pieces of carrots, green peas, and
+small white onions--each to be boiled separately. Just before serving,
+thicken gravy with a teaspoon of flour mixed with a half cup of soup
+stock or water. Season to taste and place vegetables around the dish.
+
+
+BOILED CHICKEN, BAKED
+
+Make chicken soup with an old hen. Remove chicken from soup just as soon
+as tender. Place in roasting-pan with three tablespoons of chicken-fat,
+one onion sliced, one clove of garlic, one-half teaspoon each of salt
+and paprika. Sprinkle with soft bread crumbs. Baste frequently and when
+sufficiently browned, cut in pieces for serving. Place on platter with
+the strained gravy pour over the chicken and serve.
+
+
+BROILED SPRING CHICKEN
+
+Take young spring chickens of one to one and one-half pounds in weight,
+and split down the back, break the joints and remove the breast bone.
+Sprinkle with salt and pepper and rub well with chicken-fat. Place in
+broiler and broil twenty minutes over a clear fire, or under the flame
+in broiling oven of gas stove, being careful to turn broiler that all
+parts may be equally browned. The flesh side must be exposed to the fire
+the greater part of the time as the skin side will brown quickly. Remove
+to hot platter.
+
+Or chicken may be placed in dripping pan, skin side down, seasoned with
+salt and pepper and spread with chicken-fat, and bake fifteen minutes in
+a hot oven and then broiled to finish.
+
+Serve with giblet sauce.
+
+
+FRIED SPRING CHICKEN
+
+Cut it up as for fricassee and see that every piece is wiped dry. Have
+ready heated in a spider some goose-fat or other poultry drippings.
+Season each piece of chicken with salt and ground ginger, or pepper.
+Roll each piece of chicken in sifted cracker or bread crumbs (which you
+have previously seasoned with salt). Fry in the spider, turning often,
+and browning evenly. You may cut up some parsley and add while frying.
+If the chicken is quite large, it is better to steam it before frying.
+
+
+GIBLETS
+
+Heart, liver and gizzard constitute the giblets, and to these the neck
+is usually added. Wash them; put them in cold water and cook until
+tender. This will take several hours. Serve with the chicken; or mash
+the liver, mince the heart and gizzard and add them to the brown sauce.
+Save the stock in which they are cooked for making the sauce.
+
+
+CHICKEN FRICASSEE
+
+Take a chicken, cut off the wings, legs and neck. Separate the breast
+from the chicken, leaving it whole. Cut the back into two pieces.
+Prepare a mixture of salt, ginger and a little pepper in a saucer and
+dust each piece of chicken with this mixture. When you are ready to cook
+the chicken, take all the particles of fat you have removed from it and
+lay in the bottom of the kettle, also a small onion, cut up, some
+parsley root and celery. Lay the chicken upon this, breast first, then
+the leg and so on. Cover up tight and let it stew slowly on the back of
+the stove (or over a low gas flame), adding hot water when necessary.
+Just before serving chop up some parsley, fine, and rub a teaspoon of
+flour in a little cold water, and add. Let it boil up once. Shake the
+kettle back and forth to prevent becoming lumpy. The parsley root and
+celery may be omitted if so desired.
+
+Duck can be prepared in this manner.
+
+
+CHICKEN WITH RICE
+
+Joint a chicken; season with salt and ground ginger and boil with water
+enough to cover. Allow one-half pound of rice to one chicken. Boil this
+after chicken is tender. Serve together on a large platter.
+
+
+CHICKEN (TURKISH STYLE)
+
+Brown a chicken, cover with water and season, cook until tender. When
+chicken is tender; slash the skin of chestnuts, put them in oven and
+roast, then skin them, put in chicken and let come to a boil and serve
+with the chicken.
+
+
+AMASTICH
+
+Cook one pound of rice in a quart of stock for half an hour, stirring
+frequently. Then add a chicken stuffed and trussed as for roasting;
+cover closely and cook thoroughly. After removing the chicken, pass the
+liquor through a strainer, add the juice of a lemon and the beaten yolk
+of an egg, and pour over the bird.
+
+
+CHICKEN WITH SPAGHETTI EN CASSEROLE
+
+Prepare and truss a young chicken, as if for roasting. Put it in a
+casserole; and pour over it two tablespoons of olive oil, a cup of white
+wine, a cup of bouillon, salt and cayenne to taste, one spoon of dried
+mushrooms soaked in one cup of water and chopped fine, and one-half can
+of mushrooms. Cover tightly and simmer in the oven for about an hour,
+turning the chicken occasionally; add a dozen olives and a tablespoon of
+chicken-fat, smoothed with one tablespoon of flour, and bring to a boil.
+Remove the chicken and add about a pint of boiled spaghetti to the
+sauce. Place the chicken on a platter, surround with the spaghetti, and
+serve.
+
+
+STUFFED CHICKEN (TURKISH STYLE)
+
+Steam chicken and when it is almost tender stuff it with the following:
+Take one-fourth pound of almonds, chopped; season with parsley, pepper
+and salt to taste, add one tablespoon of bread crumbs and bind this with
+one well-beaten egg. Put chicken in roasting-pan and roast until done.
+
+
+SMOTHERED CHICKEN
+
+Two tender chickens cut in half, split down the back; place the pieces
+in a colander to drain well, after having been well salted; season with
+pepper; grease well the bottom of a baking-pan; add one stalk finely
+chopped celery, onion; lay the chicken on breast, side up; sprinkle
+lightly with flour, fat; two cups of hot water. Have the oven very hot
+when putting chickens in. As soon as browned evenly, cover with a pan,
+fitting closely. Reduce the heat of the oven; allow to cook slowly an
+hour or so longer, until tender. Place on a hot platter; set in oven
+until sauce is made, as follows: put the pan on top of stove in which
+chickens were smothered; add level tablespoon of flour, thinned in cold
+water; add minced parsley; let this all cook two or three minutes, then
+add large cup of strong stock, to the chickens. Broil one can mushrooms,
+and pour these over chicken when ready to serve.
+
+
+CHICKEN CURRY
+
+Cut chickens in pieces for serving; dredge in flour and sauté in hot
+fat. Cut one onion in thin pieces, add one tablespoon of curry powder,
+three-fourths of a tablespoon of salt and one tablespoon of wine
+vinegar. Add to chicken, cover with boiling water; simmer until chicken
+is tender. Thicken sauce and serve with steamed rice.
+
+
+CHICKEN PAPRIKA WITH RICE
+
+Cut a three and one-half pound fat chicken in pieces to serve, salt it
+and let stand several hours. Heat one-fourth cup of fat in an iron
+kettle, add one medium-sized onion, minced; fry golden brown and set
+aside. Fry the chicken in the fat and when nicely browned, add paprika
+to taste and boiling water to cover, and let simmer one hour.
+
+Soak one cup of rice in cold water, drain, add the fried onion and one
+teaspoon of salt and gradually three cups of chicken broth, more if
+necessary. When nearly done add the chicken and finish cooking in a slow
+oven, one-half hour.
+
+
+CHILI CON CARNE
+
+Cut two broilers in pieces for serving. Season with salt, pepper, and
+dredge in flour; brown in hot fat. Parboil six large red peppers until
+soft, rub through a wire sieve. Chop two small onions fine, three cloves
+of garlic and one-fourth cup of capers. Combine, add to chicken, cover
+with water and cook until chicken is tender. Thicken the sauce with fat
+and flour melted together.
+
+
+PILAF (RUSSIAN STYLE)
+
+Follow recipe below but substitute cooked lamb for the chicken, and add
+chicken livers fried and cut in small pieces.
+
+
+PILAF (TURKISH STYLE)
+
+Soak one cup of rice in cold water for one hour. Pour off the water, and
+put the rice with two cups of soup stock and one-quarter of a white
+onion on to boil. Stew until the rice absorbs all the stock. Stew
+one-half can of tomatoes thoroughly and season with olive oil or
+chicken-fat, salt and pepper. Mix it with the rice.
+
+Sauté in chicken-fat to a light color, a jointed chicken slightly
+parboiled, or slices of cold cooked chicken or turkey. Make a depression
+in the rice and tomato, put in the chicken and two tablespoons of olive
+oil or chicken-fat, and stew all together for twenty minutes. Serve on
+a platter in a smooth mound, the red rice surrounding the fowl.
+
+
+SPANISH PIE
+
+Take one pint of cold chicken, duck or any poultry. Cut it into flakes
+and place it in a pudding dish which has been lined with a thin crust.
+On the layer of meat place a layer of sweet red peppers (seeds removed),
+cut in slices; next, a layer of thinly sliced sausage, and so on until
+the dish is full. Over this pour a glass of claret into which have been
+rubbed two tablespoons of flour. Cover with a thin crust of pastry, and
+bake.
+
+
+CHICKEN À LA ITALIENNE
+
+Cut the remains of cold chicken (or turkey) into pieces about an inch
+long and marinate them in a bowl containing one tablespoon of olive oil;
+one teaspoon of tarragon vinegar or lemon juice, a few drops of onion
+juice, salt and pepper. At the end of half an hour sprinkle with finely
+chopped parsley, dip them in fritter batter, and fry in boiling fat.
+Drain on a brown paper, and serve with or without tomato or brown sauce.
+
+In some parts of Italy this dish is made of several kinds of cold meats,
+poultry, brains, etc. (the greater the variety the better), served on
+the same platter, and in Spain all kinds of cold vegetables are fried in
+batter and served together.
+
+
+ROAST GOOSE
+
+All goose meat tastes better if it is well rubbed with salt, ginger and
+a little garlic a day previous to using.
+
+Stuff goose with bread dressing, or chestnut dressing, a dressing of
+apples is also very good. (See "Stuffings for Meat and Poultry".) Sew up
+the goose, then line a sheet-iron roasting-pan with a few slices of
+onion and celery and place the goose upon these, cover closely, roast
+three hours or more, according to weight. If the goose browns too
+quickly, cover with greased paper or lower the heat of the oven. Baste
+every fifteen minutes.
+
+
+GESCHUNDENE GANS
+
+Take a very fat goose for this purpose. After cleaning and singeing, cut
+off neck, wings and feet. Lay the goose on a table, back up, take a
+sharp knife, make a cut from the neck down to the tai. Begin again at
+the top near the neck, take off the skin, holding it in your left hand,
+your knife in your right hand, after all the skin is removed, place it
+in cold water; separate the breast from back and cut off joints. Have
+ready in a plate a mixture of salt, ginger and a little garlic or onion,
+cut up fine. Rub the joints and small pieces with this, and make a small
+incision in each leg and four in the breast. Put in each incision a
+small piece of garlic or onion, and rub also with a prepared mixture of
+salt and ginger. Put away in stone jar overnight or until you wish to
+use.
+
+
+GAENSEKLEIN
+
+Rub wings, neck, gizzard, heart and back of goose with salt, ginger,
+pepper and garlic and set on the fire in a stew-pan with cold water.
+Cover tightly and stew slowly but steadily for four hours. When done
+skim off all the fat. Now put a spider over the fire, put into it about
+two or three tablespoons of the fat that you have just skimmed off and
+then add the fat to the meat again. Cut up fine a very small piece of
+garlic and add a heaping teaspoon of flour (brown). Add the hot gravy
+and pour all over the goose. Cover up tightly and set on back of stove
+till you wish to serve. You may cook the whole goose in this way after
+it is cut up.
+
+
+STUFFED GOOSE NECK (RUSSIAN STYLE)
+
+Remove skin from neck of goose, duck or chicken in one piece. Wash and
+clean well and stuff with same mixture as for Kischtke. Sew at both ends
+and roast in hot oven until well browned.
+
+
+STUFFED GOOSE NECK
+
+Remove the fat skin from the neck of a fat goose, being careful not to
+put any holes in it. Clean carefully and sew up the smaller end and
+stuff through larger end with the following:
+
+Grind fine some pieces of raw goose meat (taken from the breast or
+legs), grind also some soft or "linda fat" a thin piece of garlic, a
+small piece of onion, when fine add one egg and a little soaked bread,
+season with salt, pepper, and ginger. When neck is stuffed, sew up
+larger end, lay it in a pudding-pan, pour a little cold water over it,
+set in stove and baste from time to time. Let brown until crisp. Eat
+hot.
+
+
+GOOSE CRACKLINGS (GRIEBEN)
+
+Cut the thick fat of a fat goose in pieces as big as the palm of your
+hand, roll together and run a toothpick through each one to fasten. Put
+a large preserve kettle on top of hot stove, lay in the cracklings,
+sprinkle a tiny bit of salt over them and pour in a cup or two of cold
+water; cover closely and let cook not too fast, until water is cooked
+out. Then add the soft or "linda" fat, keep top off and let all brown
+nicely. About one to two hours is required to cook them. If you do not
+wish the scraps of "Greben" brittle, take them out of the fat before
+they are browned. Place strainer over your fat crock, to catch the clear
+fat and let greben drain. If greben are too greasy place in baking-pan
+in oven a few minutes to try out a little more. Serve at lunch with rye
+bread.
+
+
+ROAST GOOSE BREASTS
+
+The best way to roast a goose breast is to remove the skin from the neck
+and sew it over the breast and fasten it with a few stitches under the
+breast, making an incision with a pointed knife in the breast and joints
+of the goose, so as to be able to insert a little garlic (or onion) in
+each incision, also a little salt and ginger. Keep closely covered all
+the time, so as not to get too brown. They cut up nicely cold for
+sandwiches.
+
+
+GOOSE MEAT, PRESERVED IN FAT
+
+If too fat to roast, render the fat of goose, remove and cut the skin
+into small pieces. The scraps, when brown, shriveled and crisp, are then
+"Greben," and are served hot or cold. When fat is nearly done or clear,
+add the breast and legs of goose, previously salted, and boil in the fat
+until tender and browned. Place meat in crock and pour the clear, hot
+fat over it to cover. Cool. Cover crock with plate and stone and keep in
+a cool, dry place. Will keep for months. When ready to serve, take out
+meat, heat, and drain off fat.
+
+
+SMOKED GOOSE BREAST
+
+Dried or smoked goose breast must be prepared in the following manner:
+Take the breast of a fat goose; leave the skin on; rub well with salt,
+pepper and saltpetre; pack in a stone jar and let it remain pickled thus
+four or five days. Dry well, cover with gauze and send away to be
+smoked.
+
+
+SMOKED GOOSE
+
+Remove skin. Place legs, neck and skin of neck of geschundene goose (fat
+goose) to one side. Scrape the meat carefully from the bones, neck,
+back, etc., of the goose, remove all tendons and tissues and chop very
+fine. Fill this in the skin of the neck and sew up with coarse thread on
+both ends. Rub the filled neck, the legs and the breast with plenty of
+garlic (sprinkle with three-eighths pound of salt and one tablespoon of
+sugar and one teaspoon of saltpetre), and enough water to form a brine.
+Place the neck, legs and breast in a stone jar, cover with a cloth and
+put weights on top. Put aside for seven days, turn once in a while. Take
+out of the brine, cover with gauze and send to the butcher to smoke.
+When done, serve cold, sliced thin.
+
+
+STEWED GOOSE, PIQUANTE
+
+Cut up, after being skinned, and stew, seasoning with salt, pepper, a
+few cloves and a very little lemon peel. When done heat a little goose
+fat in a frying-pan, brown half a tablespoon of flour, add a little
+vinegar and the juice of half a lemon.
+
+
+MINCED GOOSE (HUNGARIAN STYLE)
+
+Take the entire breast of a goose, chop up fine in a chopping bowl;
+grate in part of an onion, and season with salt, pepper and a tiny piece
+of garlic. Add some grated stale bread and work in a few eggs. Press
+this chopped meat back on to the breast bone and roast, basting very
+often with goose fat.
+
+
+DUCK
+
+Singe off all the small feathers; cut off neck and wings, which may be
+used for soup; wash thoroughly and rub well with salt, ginger and a
+little pepper, inside and out. Now prepare this dressing: Take the
+liver, gizzard and heart and chop to a powder in chopping bowl. Grate in
+a little nutmeg, add a piece of celery root and half an onion. Put all
+this into your chopping bowl. Soak some stale bread, squeeze out all the
+water and fry in a spider of hot fat. Toss this soaked bread into the
+bowl; add one egg, salt, pepper and a speck of ginger and mix all
+thoroughly. Fill the duck with this and sew it up. Lay in the
+roasting-pan with slices of onions, celery and specks of fat. Put some
+on top of fowl; roast two hours, covered up tight and baste often. Stick
+a fork into the skin from time to time so that the fat will try out.
+
+
+ROAST DUCK
+
+Draw the duck; stuff, truss and roast the same as chicken. Serve with
+giblet sauce and currant jelly. If small, the duck should be cooked in
+an hour.
+
+
+DUCK À LA MODE IN JELLY
+
+One duckling of about five pounds, one calf's foot, eight to ten small
+onions, as many young carrots, one bunch of parsley. Cook the foot
+slowly in one quart of water, one teaspoon of salt and a small bay leaf.
+Put aside when the liquor has been reduced to one-half. In the meanwhile
+fry the duck and when well browned wipe off the grease, put in another
+pan, add the calf's foot with its broth, one glass of dry white wine, a
+tablespoon of brandy, the carrots, parsley and the onions--the latter
+slightly browned in drippings--pepper and salt to taste and cook slowly
+under a covered lid for one hour. Cool off for about an hour, take off
+the grease, bone and skin the duckling and cut the meat into small
+pieces; arrange nicely with the vegetables in individual earthenware
+dishes, cover with the stock and put on the ice to harden.
+
+
+SQUABS, OR NEST PIGEONS
+
+Pick, singe, draw, clean and season them well inside and out, with salt
+mixed with a little ginger and pepper, and then stuff them with
+well-seasoned bread dressing. Pack them closely in a deep stew-pan and
+cover with flakes of goose fat, minced parsley and a little chopped
+onion. Cover with a lid that fits close and stew gently, adding water
+when necessary. Do not let them get too brown. They should be a light
+yellow.
+
+
+BROILED SQUABS
+
+Squabs are a great delicacy, especially in the convalescent's menu,
+being peculiarly savory and nourishing. Clean the squabs; lay them in
+salt water for about ten minutes and then rub dry with a clean towel.
+Split them down the back and broil over a clear coal fire. Season with
+salt and pepper; lay them on a heated platter, grease them liberally
+with goose fat and cover with a deep platter. Toast a piece of bread for
+each pigeon, removing the crust. Dip the toast in boiling water for an
+instant. In serving lay a squab upon a piece of toasted bread.
+
+
+PIGEON PIE
+
+Prepare as many pigeons as you wish to bake in your pie. Salt and
+pepper, then melt some fat in a stew-pan, and cut up an onion in it.
+When hot, place in the pigeons and stew until tender. In the meantime
+line a deep pie plate with a rich paste. Cut up the pigeons, lay them
+in, with hard-boiled eggs chopped up and minced parsley. Season with
+salt and pepper. Put flakes of chicken fat rolled in flour here and
+there, pour over the gravy the pigeons were stewed in, cover with a
+crust. Bake slowly until done.
+
+
+SQUAB EN CASSEROLE
+
+Take fowl and brown in a skillet the desired color, then add to this
+enough water (or soup stock preferred), put it in casserole and add
+vegetables; add first those that require longest cooking. Use mushrooms,
+carrots, small potatoes and peas. If you like flavor of sherry wine, add
+small wine glass; if not, it is just as good. Season well and cook in
+hot oven not too long, as you want fowl and vegetables to be whole. You
+may add soup stock if it is too dry after being in oven.
+
+
+ROAST TURKEY
+
+Singe and clean the turkey the same as chicken. Fill with plain bread
+stuffing or chestnut stuffing. Tie down the legs and rub entire surface
+with salt and let stand overnight. Next morning place in large drippings
+or roasting-pan on rack and spread breast, legs and wings with one-third
+cup of fat creamed and mixed with one-fourth cup of flour. Dredge bottom
+of pan with flour. Place in a hot oven and when the flour on the turkey
+begins to brown, reduce the heat and add two cups of boiling water or
+the stock in which the giblets are cooking, and baste with one-fourth
+cup of fat and three-fourths cup of boiling water. When this is all
+used, baste with the fat in the pan. Baste every fifteen minutes until
+tender; do not prick with a fork, press with the fingers; if the breast
+meat and leg are soft to the touch the turkey is done. If the oven is
+too hot, cover the pan; turn the turkey often, that it may brown nicely.
+Remove strings and skewers and serve on hot platter. Serve with giblet
+sauce and cranberry sauce. If the turkey is very large it will require
+three hours or more, a small one will require only an hour and a half.
+
+
+STUFFED TURKEY NECK (TURKISH STYLE)
+
+Take neck of turkey, stuff with following: One-quarter pound of almonds
+or walnuts chopped fine and seasoned with chopped parsley, pepper and
+salt, put two hard-boiled eggs in the centre of this dressing; stuff
+neck, sew up the ends and when roasted slice across so as to have a
+portion of the hard-boiled egg on each slice; place on platter and
+surround with sprigs of parsley.
+
+
+
+
+*STUFFINGS FOR MEAT AND POULTRY*
+
+
+TO STUFF POULTRY
+
+Use enough stuffing to fill the bird but do not pack it tightly or the
+stuffing will be soggy. Close the small openings with a skewer; sew the
+larger one with linen thread and a long needle. Remove skewers and
+strings before serving.
+
+
+CRUMB DRESSING
+
+Take one tablespoon of chicken fat, mix in two cups of bread crumbs,
+pinch of salt and pepper, a few drops of onion juice, one tablespoon of
+chopped parsley, and lastly one well-beaten egg. Mix all on stove in
+skillet, remove from fire and stuff fowl.
+
+
+BREAD DRESSING FOR FOWL
+
+In a fryer on the stove heat two tablespoons of drippings or fat, drop
+in one-half onion cut fine, brown lightly and add one-quarter loaf of
+stale baker's bread (which has previously been soaked in cold water and
+then thoroughly squeezed out). Cook until it leaves the sides of the
+fryer, stirring occasionally. If too dry add a little soup stock. Remove
+from the fire, put in a bowl, season with salt, pepper, ginger, and
+finely chopped parsley, add a small lump of fat, break in one whole egg,
+mix well and fill the fowl with it.
+
+
+MEAT DRESSING FOR POULTRY
+
+If you cannot buy sausage meat at your butcher's have him chop some for
+you, adding a little fat. Also mix in some veal with the beef while
+chopping. Season with salt, pepper, nutmeg or thyme. Grate in a piece of
+celery root and a piece of garlic about the size of a bean, add a small
+onion, a minced tomato, a quarter of a loaf of stale bread; also grated,
+and mix up the whole with one egg. If you prefer, you may soak the
+bread, press out every drop of water and dry in a heated spider with
+fat.
+
+
+POTATO STUFFING
+
+Add two cups of hot, mashed Irish or sweet potatoes to bread stuffing.
+Mix well and stuff in goose, stuffed veal or lamb breast, or in beef
+casings, cleaned and dressed.
+
+
+CHESTNUT STUFFING
+
+Shell and blanch two cups of chestnuts. Cook in boiling salted water
+until tender. Drain and force through a colander or a potato ricer. Add
+one-fourth cup of melted chicken fat, one-fourth teaspoon of pepper,
+three-fourths of a teaspoon of salt, one cup of grated bread crumbs, and
+enough soup stock to moisten.
+
+
+RAISIN STUFFING
+
+Take three cups of stale bread crumbs; add one-half a cup of melted
+chicken fat, one cup of seeded raisins cut in small pieces, one teaspoon
+of salt and one-fourth teaspoon of white pepper. Mix thoroughly.
+
+
+
+
+*VEGETABLES*
+
+
+All vegetables should be thoroughly cleansed just before being put on to
+cook.
+
+Green vegetables; such as cabbage, cauliflower and Brussels sprouts,
+should be soaked heads down in salted cold water, to which a few spoons
+of vinegar may be added.
+
+To secure the best results all vegetables except beans, that is the
+dried beans, should be put in boiling water and the water must be made
+to boil again as soon as possible after the vegetables have been added
+and must be kept boiling until the cooking is finished.
+
+In cooking vegetables, conserve their juices.
+
+The average housewife pours down the sink drainpipe the juices from all
+the vegetables which she cooks; she little realizes that she thus drains
+away the health of her family. Cook vegetables with just sufficient
+water to prevent them from burning, and serve their juices with them;
+else save the vegetable "waters" and, by the addition of milk and butter
+convert them into soups for the family use. Such soups, derived from one
+or several vegetables, alone or mixed together, make palatable and
+healthful additions to the family bill-of-fare.
+
+
+ASPARAGUS
+
+Cut off the woody part, scrape the lower part of the stalks. Wash well
+and tie in bunches. Put into a deep stew-pan, with the cut end resting
+on the bottom of the stew-pan. Pour in boiling water to come up to the
+tender heads, but not to cover them. Add one teaspoon of salt for each
+quart of water. Place where the water will boil. Cook until tender,
+having the cover partially off the stew-pan. This will be from fifteen
+to thirty minutes, depending upon the freshness and tenderness of the
+vegetable. Have some slices of well-toasted bread on a platter. Butter
+them slightly. Arrange the cooked asparagus on the toast, season with
+butter and a little salt and serve at once. Save the water in which the
+asparagus was boiled to use in making vegetable soup.
+
+
+CANNED ASPARAGUS
+
+Open one end of the can, as indicated on wrapper, so tips will be at
+opening. Pour off the liquid and allow cold water to run over gently and
+to rinse. Drain and pour boiling water over them in the can and set in a
+hot oven to heat thoroughly. When ready to serve, drain and arrange
+carefully on hot platter and serve same as fresh asparagus, hot on toast
+or cold with salad dressing, or with "Sauce Hollandaise", poured over.
+
+
+ARTICHOKES (FRENCH OR GLOBE)
+
+French artichokes have a large scaly head, like the cone of a pine tree.
+The flower buds are used before they open.
+
+The edible portion consists of the thickened portion at the base of the
+scales and the receptacle to which the leaf-like scales are attached.
+
+When the artichoke is very young and tender the edible parts may be
+eaten raw as a salad. When it becomes hard, as it does very quickly, it
+must be cooked. When boiled it may be eaten as a salad or with a sauce.
+The scales are pulled with the fingers from the cooked head, the base of
+each leaf dipped in a sauce and then eaten.
+
+The bottoms (receptacles), which many consider the most delicate part of
+the artichoke, may be cut up and served as a salad, or they may be
+stewed and served with a sauce. To prepare the artichoke remove all the
+hard outer leaves. Cut off the stem close to the leaves. Cut off the top
+of the bud. Drop the artichokes into boiling water and cook until
+tender, which will take from thirty to fifty minutes, then take up and
+remove the choke. Serve a dish of French salad dressing with the
+artichokes, which may be eaten either hot or cold. Melted butter also
+makes a delicious sauce for the artichokes if they are eaten hot.
+
+
+JERUSALEM ARTICHOKE
+
+This vegetable is in season in the fall and spring, and may be cooked
+like kohl-rabi and served in a white cream or sauce. The artichoke may
+also be cooked in milk.
+
+When this is done, cut the washed and peeled artichoke into cubes, put
+in a stew-pan, and cover with milk (a generous pint to a quart of
+cubes). Add one small onion and cook twenty minutes. Beat together one
+tablespoon of butter and one level tablespoon of flour, and stir this
+into the boiling milk. Then season with one teaspoon of salt and
+one-fourth teaspoon of pepper, and continue the cooking one-half hour
+longer. The cooking should be done in a double boiler. The artichoke
+also makes a very good soup.
+
+
+FRENCH ARTICHOKES WITH TOMATO SAUCE
+
+Pick off from the solid green globes the outer tough petals. Scoop out
+with a sharp-pointed knife the fuzzy centres, leaving the soft base,
+which is the luscious morsel. Cut each artichoke in halves, wash, drain
+and fry brown on each side in olive oil Make tomato sauce and cook
+thirty minutes in that mixture. Then serve.
+
+
+BEET GREENS
+
+Beets are usually thickly sowed, and as the young plants begin to grow
+they must be thinned out. These plants make delicious greens, and even
+the tops of the ordinary market beets are good if properly prepared.
+Examine the leaves carefully to be sure that there are no insects on
+them; wash thoroughly in several waters, and put over the fire in a
+large kettle of boiling water. Add one teaspoon of salt for every two
+quarts of greens; boil rapidly about thirty minutes or until tender;
+drain off the water; chop well and season with butter and salt.
+
+
+BOILED BEETS
+
+Carefully wash any earth off the beets, but every care is needed to
+avoid breaking the skin, roots or crown; if this is done much of their
+color will be lost, and they will be a dull pink. Lay them in plenty of
+boiling water, with a little vinegar; boil them steadily, keeping them
+well covered with water for about one and one-half to two hours for
+small beets and two to three and one-half hours for large ones. If they
+are to be served hot, cut off the roots and crown and rub off the skin
+directly, but if to be served cold, leave them until they have become
+cold and then cut into thin slices and sprinkle with salt and pepper and
+pour some vinegar over them. If to be eaten hot, cut them into thin
+slices, arrange them on a hot vegetable dish and pour over white sauce
+or melted butter, or hand these separately.
+
+
+BAKED BEETS
+
+Boil large beetroot about two hours, being careful not to pierce it.
+When cold mash very smooth, add a little drippings, pepper, salt and
+stock. Place in a greased pan and bake one hour.
+
+
+SOUR BUTTERED BEETS
+
+Wash as many beets as required and cook in bailing water until tender.
+Drain and turn into cold water for peeling. Remove the skins, slice and
+sprinkle with as much salt as desired. Melt one-half cup of butter in a
+large frying-pan and add two tablespoons of strained lemon juice. Stir
+the butter and lemon juice until blended, keeping the fire low. Now turn
+the beets into this sauce, cover the pan and shake and toss until the
+sauce has been well distributed. Serve hot at once.
+
+
+CELERIAC
+
+This vegetable is also known as "knot celery" and "turnip-rooted
+celery." The roots, which are about the size of a white turnip, and not
+the stalks are eaten. They are more often used as a vegetable than as a
+salad.
+
+Pare the celeriac, cut in thin, narrow slices, and put into cold water.
+Drain from this water and drop into boiling water and boil thirty
+minutes. Drain and rinse with cold water. The celeriac is now ready to
+be prepared and served the same as celery.
+
+
+PURÉE OF CELERIAC
+
+Boil as directed above and press through a sieve. To one quart take two
+tablespoons of butter blended with two tablespoons flour and cooked
+until smooth and frothy, add the strained celeriac and cook five
+minutes, stirring frequently. Add one teaspoon of salt and a half cup of
+cream, cook five minutes longer and serve hot on toast or fried bread.
+
+
+CAULIFLOWER
+
+Trim off the outside leaves and cut the stalk even with the flower. Let
+it stand upside down in cold salted water for twenty minutes. Put it
+into a generous quantity of rapidly boiling salted water and cook it
+uncovered about twenty minutes or until tender, but not so soft as to
+fall to pieces. Remove any scum from the water before lifting out the
+cauliflower. If not perfectly white, rub a little white sauce over it.
+Serve with it a white, a Bechamel, or a Hollandaise sauce; or it may be
+served as a garnish to chicken, sweetbreads, etc., the little bunches
+being broken off and mixed with the sauce.
+
+
+SPANISH CAULIFLOWER
+
+Finely chop one medium-size onion and a small bunch of parsley. Melt one
+tablespoon butter in a pan and fry the onion until it is brown. Season
+with celery salt. Blend in one tablespoon flour, add one cup boiling
+water and let simmer for half an hour. Carefully clean the cauliflower
+and boil for one-half hour. Drain the onion sauce, add three tablespoons
+tomato catsup, drain the cauliflower, turn into a baking-pan, pour over
+the sauce, place in a moderate oven for five minutes and serve hot.
+
+
+CAULIFLOWER WITH BROWN CRUMBS
+
+Drain and place the hot cauliflower in serving dish, and pour over it
+two tablespoons fine bread crumbs browned in one tablespoon of hot
+butter or fat. Serve hot. Asparagus may be served in this style.
+
+
+CAULIFLOWER OR ASPARAGUS (HUNGARIAN)
+
+Cook in salt water until tender. Spread with bread crumbs and butter.
+Pour some sour cream over the vegetable and bake until the crumbs are a
+golden brown.
+
+
+SCALLOPED CAULIFLOWER
+
+Boil and drain off the water, grease a baking-dish, line with a layer of
+cauliflower, add a layer of toasted bread crumbs, another of cauliflower
+and so on alternately, letting the top layer be of bread crumbs. Over
+all pour one cup of boiling milk, dot the top with butter and bake in a
+moderate oven for twenty minutes.
+
+
+CAULIFLOWER (ROUMANIAN)
+
+Brown a minced onion, add cauliflower cut in pieces with a small
+quantity of water; stew, add salt, white pepper, a little sour salt and
+red tomatoes; when half done add one-fourth cup of rice. Cook until rice
+is done. The onion may be browned either in butter, fat or olive oil, as
+desired.
+
+
+CREAMED CELERY
+
+Remove the leaves from the stalks of celery; scrape off all rusted or
+dark spots; cut into small pieces and drop in cold water. Having boiling
+water ready; put the celery into it, adding one-half teaspoon of salt
+for every quart of water. Boil until tender, leaving the cover partly
+off; drain and rinse in cold water. Make a cream sauce; drop the celery
+into it; heat thoroughly and serve.
+
+
+LETTUCE
+
+If lettuce has grown until rather too old for salad, it may be cooked,
+and makes a fairly palatable dish.
+
+
+BOILED LETTUCE
+
+Wash four or five heads of lettuce, carefully removing thick, bitter
+stalks and retaining all sound leaves. Cook in plenty of boiling salted
+water for ten or fifteen minutes, then blanch in cold water for a minute
+or two. Drain, chop lightly, and heat in stew-pan with some butter, and
+salt and pepper to taste. If preferred, the chopped lettuce may be
+heated with a pint of white sauce seasoned with salt, pepper, and grated
+nutmeg. After simmering for a few minutes in the sauce, draw to a cooler
+part of the range and stir in the well-beaten yolks of two eggs.
+
+
+GREEN LIMA BEANS
+
+Cover the shelled beans with boiling water; bring to a boil quickly;
+then let them simmer slowly till tender. Drain and add salt, pepper and
+butter or hot cream or cream sauce.
+
+
+CARROTS
+
+Scrape the carrots lightly; cut them into large dice or slices and drop
+them into salted boiling water, allowing one teaspoon of salt to one
+quart of water. Boil until tender; drain and serve with butter and
+pepper or with cream sauce.
+
+
+LEMON CARROTS
+
+Old carrots may be used for this dish, and are really better than the
+new ones. Pare and cut into dice, and simmer in salted water until
+tender, but not pulpy. Drain, return to the fire, and for one pint of
+carrots add one teaspoon of minced parsley, a grating of loaf sugar,
+one-half teaspoon of paprika, one tablespoon of butter and the juice of
+half a lemon. Heat through, shaking the dish now and then, so that each
+piece of the vegetable will be well coated with the mixture or dressing.
+
+
+SIMMERED CARROTS
+
+Wash, scrape and slice one quart carrots roundwise. Put them in a
+saucepan with one tablespoon of butter or drippings, three tablespoons
+of sugar and one teaspoon salt. Cover closely and let simmer on a slow
+fire until tender.
+
+
+FLEMISH CARROTS
+
+Scrape, slice and cook one quart of carrots in one quart of boiling
+water to which has been added one teaspoon of salt, until tender; drain.
+Heat two tablespoons fat, add one small onion, brown lightly, add the
+carrots, season with one teaspoon of sugar, one-quarter teaspoon of
+salt, one-eighth teaspoon of white pepper and shake well over the fire
+for ten minutes, add one and one-half cups of soup stock, cover and
+simmer for one-half hour, then add one teaspoon chopped parsley and
+serve hot.
+
+
+CARROTS WITH BRISKET OF BEEF
+
+Salt and pepper two pounds of fat brisket of beef and let stand several
+hours. Wash and scrape two bunches of carrots and cut in small cubes.
+Place in kettle with meat, cover with boiling; water and cook several
+hours or until the meat and carrots are tender, and the water is half
+boiled away. Heat two tablespoons of fat in a spider, let brown
+slightly, add two tablespoons of flour and gradually one cup of carrot
+and meat liquid. Place in kettle with meat and carrots and boil until
+carrots become browned.
+
+
+COMPOTE OF CARROTS (RUSSIAN STYLE)
+
+Make a syrup of one cup of sugar and one cup of water by boiling ten
+minutes. To this syrup add two cups of carrots diced, which have
+previously been browned in two tablespoons hot fat or butter. Cook all
+together until carrots are tender. Brown in oven and serve.
+
+
+CORN ON THE COB
+
+Free the corn from husks and silk; have a kettle of water boiling hard;
+drop the corn into it and cook ten minutes (or longer if the corn is not
+young). If a very large number of ears are put into the water they will
+so reduce the temperature that a longer time will be needed. In no case,
+however, should the corn be left too long in the water, as overcooking
+spoils the delicate flavor.
+
+
+CORN OFF THE COB
+
+Corn is frequently cut from the cob after it is cooked and served in
+milk or butter; but by this method much of the flavor and juke of the
+corn itself is wasted; It is better to cut the corn from the cob before
+cooking. With a sharp knife cut off the grains, not cutting closely
+enough to remove any of the woody portion of the skins. Then with a
+knife press out all the pulp and milk remaining in the cob; add this to
+the corn; season well with salt, pepper and butter; add a little more
+milk if the corn is dry; cook, preferably in the oven, for about ten
+minutes, stirring occasionally. If the oven is not hot, cook over the
+fire.
+
+
+SUCCOTASH
+
+Mix equal parts of corn, cut from the ear, and any kind of beans; boil
+them separately; then stir them lightly together, and season with
+butter, salt, and pepper and add a little cream if convenient.
+
+
+CANNED CORN
+
+To one can of corn take one tablespoon of butter, one-half cup milk;
+sprinkle one tablespoon of flour over these; stir and cook about five
+minutes, until thoroughly hot. Season to taste and serve hot.
+
+
+DANDELIONS
+
+Wash one peck of dandelions; remove roots. Cook one hour in two quarts
+of boiling salted water. Drain, chop fine; season with salt, pepper and
+butter. Serve with vinegar.
+
+
+STUFFED CUCUMBERS
+
+Cut four cucumbers in half lengthwise; remove the seeds with a spoon,
+lay the cucumbers in vinegar overnight; then wipe dry and fill with a
+mixture made from one cup pecans or Brazil nuts chopped, six tablespoons
+of mashed potatoes, one well-beaten egg, one teaspoon of salt, two
+tablespoons of chopped parsley, one saltspoon of white pepper, dash of
+nutmeg and two tablespoons of melted butter. Bake in a buttered dish
+until tender. Serve hot with one cup of white sauce, dash of powdered
+cloves, one well-beaten egg, salt and pepper to taste.
+
+
+FRIED CUCUMBERS
+
+Daintily prepared fried cucumbers are immeasurably superior to fried egg
+plant and are especially nice with boiled chicken.
+
+Peel and slice the cucumbers lengthwise in about the same thickness
+observed with egg plant. Lay these slices in salt and water for about an
+hour, then dip in beaten egg and cracker dust, and French fry in boiling
+fat, taking care to carefully drain in a colander before serving.
+
+
+COLD SLAW
+
+Take a firm, white head of cabbage; cut it in halves; take out the heart
+and cut as fine as possible on slaw-cutter. Cut up one onion at the same
+time and a sour apple. Now sprinkle with salt and white pepper and a
+liberal quantity of white sugar. Mix this lightly with two forks. Heat
+one tablespoon of goose oil or butter, and mix it thoroughly in with the
+cabbage. Heat some white wine vinegar in a spider; let it come to a
+boil and pour over the slaw, boiling. Keep covered for a short time.
+Serve cold.
+
+
+BOILED SAUERKRAUT
+
+Take brisket of beef weighing about two or three pounds. Set it on to
+boil in two quarts of water, a little salt and the usual soup greens.
+When the meat is tender take it out, salt it well and put on to boil
+again in a porcelain-lined kettle, having previously removed all the
+bones. Add about a cup of the soup stock and as much sauerkraut as you
+desire. Boil about one hour; tie one tablespoon of caraway seed in a bag
+and boil in with the kraut. Thicken with two raw potatoes, grated, and
+add one tablespoon of brown sugar just before serving. If not sour
+enough add a dash of vinegar. This gives you meat, vegetables and soup.
+Mashed potatoes, kartoffelkloesse or any kind of flour dumpling is a
+nice accompaniment. Sauerkraut is just as good warmed over as fresh,
+which may be done two or three times in succession without injury to its
+flavor.
+
+
+TO BOIL CABBAGE
+
+Cut a small head of cabbage into four parts, cutting down through the
+stock. Soak for half an hour in a pan of cold water to which has been
+added one tablespoon of salt; this is to draw out any insects that may
+be hidden in the leaves. Take from the water and cut into slices. Have a
+large stew-pan half full of boiling water; put in the cabbage, pushing
+it under the water with a spoon. Add one tablespoon of salt and cook
+from twenty-five to forty-five minutes, depending upon the age of the
+cabbage. Turn into a colander and drain for about two minutes. Put in a
+chopping bowl and mince. Season with butter, pepper, and more salt if it
+requires it. Allow one tablespoon of butter to a generous pint of the
+cooked vegetable. Cabbage cooked in this manner will be of delicate
+flavor and may be generally eaten without distress. Have the kitchen
+windows open at the top while the cabbage is boiling, and there will be
+little if any odor of cabbage in the house.
+
+
+FRIED CABBAGE
+
+Cut one medium head of cabbage fine, soak ten minutes in salt water.
+Drain, heat three tablespoons of fat (from top of soup stock preferred),
+add cabbage, one sour apple peeled and cut up, caraway seed to taste,
+salt, paprika and one-half onion minced. Cover very closely and cook
+slowly for one hour.
+
+
+CREAMED NEW CABBAGE
+
+To one pint of boiled and minced new cabbage add one-half pint of hot
+milk, one tablespoon of butter, one teaspoon of flour, one-half teaspoon
+each of salt and pepper, one teaspoon finely minced parsley and a
+generous dash of sweet paprika. The butter and flour should be creamed
+together before stirring in. Let simmer for about ten minutes, stirring
+occasionally to keep from burning. Serve hot on toasted bread.
+
+
+HOT SLAW
+
+Cut the cabbage into thin shreds as for cold slaw. (Use a plane if
+convenient). Boil it until tender in salted fast-boiling water. Drain it
+thoroughly, and pour over it a hot sauce made of one tablespoon of
+butter, one-half teaspoon of salt, dash of pepper and of cayenne, and
+one-half to one cup of vinegar, according to its strength. Cover the
+saucepan and let it stand on the side of the range for five minutes, so
+that the cabbage and sauce will become well incorporated.
+
+
+CARROTS BOILED WITH CABBAGE
+
+Pare the carrots and cut them into finger lengths, in thin strips. Put a
+breast of lamb or mutton on to boil, having previously salted it well.
+When boiling, add the carrots and cover closely. Prepare the cabbage as
+usual and lay in with the mutton and carrots; boil two hours at least;
+when all has boiled tender, skim off some of the fat and put it into a
+spider. Add to this one tablespoon of flour, one tablespoon of brown
+sugar and one-half teaspoon of cinnamon. Keep adding gravy from the
+mutton until well mixed, and pour all over the mutton and vegetables.
+Serve together on a platter.
+
+
+STEWED CABBAGE
+
+Clean and drain cabbage, cut in small pieces and boil until tender.
+Drain and rinse in cold water; chop fine, heat one tablespoon of
+drippings in spider, one-fourth of an onion cut fine and one tablespoon
+of flour; brown all together, add one-half pint of soup stock, add
+cabbage and cook ten minutes longer. Salt and pepper to taste.
+
+
+FILLED CABBAGE
+
+Take a large, solid head of cabbage; take off the large top leaves, and
+scoop out the centre of the cabbage so as to leave the outside leaves
+intact for refilling. Chop your cabbage fine as for slaw; take a quarter
+of a loaf of stale bread, soak it in water and squeeze very dry. Heat
+two tablespoons of drippings in a spider, add a large-sized onion
+chopped fine, do not let the onion get too brown; then add the bread,
+one pound of chopped beef well minced and the chopped cabbage and let it
+get well heated; take off stove and add two eggs, pepper, salt, nutmeg,
+a little parsley and a little sage, season very highly. Use a little
+more cabbage than bread the filling. Put this all back in the cabbage,
+and cover this with the large leaves, put into small bread-pan and bake
+for two hours, put just enough water in to keep the pan from burning;
+don't baste. It doesn't harm if the leaves scorch.
+
+
+KAL DOLMAR
+
+Boil cabbage whole for ten minutes. Let it cool and boil the rice. Mix
+chopped meat, rice, and salt and pepper. Separate the cabbage leaves;
+put about three tablespoons of the meat and rice in the leaves, roll up
+and tie together with string. Then fry in fat until brown. Boil for half
+an hour in a little water. Make brown gravy and pour over.
+
+
+SAVOY CABBAGE WITH RICE
+
+Boil cabbage whole for five minutes; drain, separate the leaves after it
+has cooled. Mix one cup of boiled rice with three dozen raisins, pinch
+of salt, one teaspoon of cinnamon and two tablespoons of drippings. Put
+two tablespoons of this mixture in three or four leaves, roll them and
+tie together with string. Place in pan and let cook for an hour until
+done. This dish is just as good warmed up a second time.
+
+There must be sufficient fat and gravy to prevent the cabbage rolls from
+sticking to the bottom of the pan which must be kept closely covered.
+
+
+BELGIAN RED CABBAGE
+
+Put two or three sticks of cinnamon, salt and pepper, one-half teaspoon
+cloves, one onion sliced thin, one bay leaf, two cups of water, three
+tablespoons of drippings in saucepan, then add five or six greening
+apples, peeled and cut in quarters. Lastly, put in one medium-sized red
+cabbage, cut in halves and then sliced very thin. Cook three hours and
+then add two tablespoons each of sugar and vinegar; cook one minute
+more.
+
+
+RED CABBAGE
+
+Cut fine on slaw-cutter, put cabbage in a colander, pour boiling water
+over it and let it stand over another pan for ten minutes; salt, mix
+well, and cut up a sour apple in the cabbage. Heat one tablespoon goose
+or soup drippings, brown in this an onion cut fine, add the cabbage and
+stew slowly, keep covered. Add a little hot water after it has boiled
+about five minutes. When tender add a few cloves, vinegar, brown sugar
+and cinnamon to taste, and serve. White cabbage may be cooked in this
+way.
+
+
+RED CABBAGE WITH CHESTNUTS AND PRUNES
+
+Clean cabbage and cut off outside leaves, cut on cabbage-cutter--blanch
+as above. Take one tablespoon of butter, put in kettle and let brown,
+add cabbage, let simmer about ten minutes, stir and let simmer ten
+minutes more. Add about one cup of water, one-fourth cup of vinegar, and
+one tablespoon of sugar, salt and pepper to taste. Add one-fourth cup of
+raisins and blanched chestnuts and cook until tender, adding to cabbage
+just before serving. Take one tablespoon of flour smooth with cold
+water, add to cabbage, let cook a few minutes and serve.
+
+
+VEGETABLE HASH
+
+Hash may be made with one or many vegetables and with or without the
+addition of meat and fish. Potato is the most useful vegetable for hash,
+because it combines well with meat or other vegetables. The vegetables
+must be chopped fine, well seasoned with salt and pepper, and parsley,
+onion, chives or green pepper if desired, and moistened with stock, milk
+or water, using a quarter of a cup to a pint of hash. Melt one-half
+tablespoon of butter or savory drippings in a pan; put in the hash,
+spreading it evenly and dropping small pieces of butter or drippings
+over the top. Cover the pan; let the hash cook over a moderate fire for
+half an hour; fold over like an omelet and serve. If properly cooked
+there will be a rich brown crust formed on the outside of the hash.
+
+
+BAKED EGGPLANT
+
+Parboil eggplant until tender, but not soft, in boiling salted water.
+Cut in half crosswise with a sharp knife. Scrape out the inside and do
+not break the skin.
+
+Heat one tablespoon of butter, add a minced onion, brown, then scraped
+eggplant, bread crumbs, salt and pepper to taste and an egg yolk. Mix
+well together, refill shells, place in dripping pan in oven--baste with
+butter or sprinkle cracker crumbs on top with bits of butter--baste
+often and brown nicely.
+
+
+BROILED OR FRIED EGGPLANT
+
+For preparing eggplant, either to fry or boil, use small eggplant as
+they are of more delicate flavor than the large ones. Do not cook too
+rapidly.
+
+
+BROILED EGGPLANT
+
+Slice the eggplant and drain it as for frying; spread the slices on a
+dish; season with salt and pepper; baste with olive oil; sprinkle with
+dried bread crumbs and broil.
+
+
+EGGPLANT FRIED IN OIL (TURKISH STYLE)
+
+Arrange in oiled pan in layers: one layer of sliced eggplant, one layer
+of chopped meat seasoned with egg, chopped parsley, salt and pepper; as
+many layers as desired, add a little olive oil, cover with water. Bake
+one-half hour.
+
+
+EGGPLANT (ROUMANIAN)
+
+Brown onion, peel eggplant raw, cut in quarters, put in when onions are
+brown with a little water and stew; add salt, white pepper, sour salt,
+red tomatoes; when half done add one-fourth cup of rice, cook until rice
+is tender.
+
+
+FRIED EGGPLANT
+
+Pare eggplant, cut in very thin slices. Sprinkle with salt, pile slices
+on a plate. Cover with a weight to draw out juice; let stand one hour.
+Dredge with flour and fry slowly in a little butter until crisp and
+brown, or dip in egg and cracker and fry in deep fat.
+
+
+GREEN PEAS
+
+Shell the peas and cover them with water; bring to a boil; then push
+aside until the water will just bubble gently. Keep the lid partly off.
+When the peas are tender add salt and butter; cook ten minutes longer
+and serve. If the peas are not the sweet variety, add one teaspoon of
+sugar.
+
+
+SUGAR PEAS
+
+Sugar peas may be cooked in the pods like string beans. Gather the pods
+while the seeds are still very small; string like beans and cut into
+pieces. Cover with boiling water and boil gently for twenty-five or
+thirty minutes or until tender. Pour off most of the water, saving it
+for soup; season the rest with salt and butter and serve.
+
+
+CARROTS AND PEAS
+
+Wash, scrape and cut one pint of carrots in small cubes, cook until
+tender, drain and reserve one-half cup of carrot water. Mix carrots
+well with one pint cooked green peas. Sprinkle with two tablespoons of
+flour, salt, pepper and sugar to taste, add two tablespoons of fat or
+butter, one-half cup of milk or soup stock and carrot water, boil a
+little longer and serve.
+
+
+GREEN PEAS AND EGG BARLEY (PFÄRVEL)
+
+Make the pfärvel. Heat one-quarter cup of butter or other fat, add the
+pfärvel and when golden brown, add one quart of boiling water, one-half
+cup of sugar, one-half teaspoon of salt, aid one can or one-half peck of
+green peas strained. Set in moderate oven and bake one-half hour or
+until every kernel stands out separately. Serve hot.
+
+
+GREEN PEAS AND RICE
+
+Shell one-half peck of green peas and wash them well; if canned peas are
+used pour off liquid and rinse with cold water. Heat one-fourth cup of
+butter or other fat in a spider, add one cup of rice and let simmer,
+stirring constantly until rice is a golden brown; add one quart of
+boiling water, then the drained peas and one-half teaspoon of salt, and
+one-half cup of granulated sugar. Place in pudding dish, set in the oven
+and bake until rice is tender. (Serve hot.)
+
+
+GREEN PEPPERS
+
+Sweet green peppers, within the last ten years have gained a place in
+cookery in this country. Their flavor is depended on for soups. They are
+used in stews. They are used for salad, and they are used much as a
+separate vegetable in dozens of different ways.
+
+
+STUFFED PEPPERS
+
+Select six tender, sweet peppers. Soak in water bread crumbs sufficient
+to make one pint when the water is pressed out; mix with one-fourth
+teaspoon basil, herbs and two teaspoons of salt, add two tablespoons of
+butter.
+
+Cut off the stem end of each pepper; carefully remove the interior and
+fill the peppers with the prepared dressing. Place in a shallow
+baking-pan and pour around them white sauce thinned with two cups of
+water. Bake about one hour, basting frequently with the sauce.
+
+
+PEPPERS STUFFED WITH MEAT
+
+Cut a slice from the blossom end of each pepper, remove seeds and
+parboil ten minutes. Chop one onion fine and cook in fat until straw
+color; add one-fourth cup of cold cooked chicken or veal, and 1/4 cup
+of mushrooms; cook two minutes, add 1/2 cup of water and two tablespoons
+of bread crumbs. Cool, sprinkle peppers with salt and a pinch of red
+pepper. Fill with stuffing, cover with crumbs and bake ten minutes.
+
+
+STUFFED PEPPERS (ARDAY-INFLUS)
+
+Take sweet green peppers, cut off blossom end; prepare the following: To
+one pound of chopped meat take one egg, grate in one onion, a little
+salt, citric acid (size of bean dissolved in a little water), mix all
+together. Place this mixture in the peppers, but do not fill too full.
+Set the entire top of peppers in place. Melt one tablespoon of fat in a
+saucepan, add sliced tomatoes, then the stuffed peppers and 1/2 cup of
+water; let steam 1/2 or 3/4 of an hour. Make sweet sour with a little
+citric acid and sugar to taste. Thicken gravy with 1/2 tablespoon of
+flour, browned with 1/2 tablespoon of fat.
+
+
+GREEN PEPPERS STUFFED WITH VEGETABLES
+
+Brown large white onions, add 1/2 cup of uncooked rice, a little salt,
+piece of citric acid (size of a bean dissolved in a little water), fill
+peppers, stew with tomatoes like Arday-influs. Or fill peppers with red
+cabbage which has been steamed with onions and fat, and add moistened
+rice.
+
+
+PEPPERS STUFFED WITH NUTS
+
+Another good way to stuff peppers is to parboil them and then stuff them
+with a forcemeat made of chopped nuts and bread crumbs moistened with
+salt and pepper. Bake, basting occasionally with melted butter for
+twenty minutes.
+
+
+STEWED PEPPERS
+
+Cut the peppers in half and remove the seeds, stems and pith. Then cut
+them in neat, small pieces and throw into boiling salted water. Boil for
+half an hour. Drain them and then add salt to taste, one tablespoon of
+butter and four tablespoons of cream--to four peppers. Heat thoroughly
+and serve.
+
+
+BROILED GREEN PEPPERS
+
+Broil on all sides; place the broiled peppers in a dish of cold water so
+that the skin can be easily removed. When the peppers are all peeled put
+in a bowl or crock, add French dressing, and cover closely. These
+peppers will keep all winter.
+
+
+RADISHES
+
+There are many varieties of radishes, round and long, black, white, and
+red. The small red radish may be obtained all year. They are served
+uncooked, merely for a relish. The large varieties are peeled, sliced
+and salted for the table.
+
+To serve the small ones for table, remove tip end of root, remove the
+leaves and have only a small piece of stem on radish. They may be made
+to look like a tulip by cutting into six equal parts from the root end,
+down three-quarters of the length of the radish.
+
+
+BROILED MUSHROOMS
+
+Wash the mushrooms; remove the stems and peel the caps. Place them in a
+broiler and broil for five minutes, with the cap side down during the
+first half of broiling. Serve on circular pieces of buttered toast,
+sprinkling with salt and pepper and putting a small piece of butter on
+each cap.
+
+
+CREAMED MUSHROOMS
+
+First wash them thoroughly in cold water, peel them and remove the
+stems, then cut them in halves or quarters, according to their size.
+
+Melt one tablespoon of butter in a saucepan over the fire then add the
+mushrooms and let them simmer slowly in the butter for five minutes;
+season them well with salt and black pepper, freshly ground. After
+seasoning, add a gill of cream and while it is heating sift one
+tablespoon of flour in a bowl, add one-half pint of milk. Stir these
+briskly till flour is all dissolved, then pour it gradually in the
+saucepan with the mushrooms and cream, stirring the whole constantly to
+keep it from lumping. Let it just bubble a moment, then add another
+tablespoon of butter and pour the creamed mushrooms over hot buttered
+toast on a hot platter and serve.
+
+Cooked like this mushrooms have more nutritive value than beef.
+
+
+SCALLOPED MUSHROOMS
+
+Sauté mushrooms and prepare two cups of white sauce for one pound of
+mushrooms, add one teaspoon of onion juice. Into a well-greased baking
+dish place one-quarter of the mushroom, then one-quarter of the sauce,
+and one-quarter of the bread crumbs, continue in this way until all the
+sauce is used, pour one cup of cream over this and sprinkle the
+remaining crumbs over the top. Bake fifteen minutes in a moderate oven,
+or until the crumbs are browned.
+
+
+SAUTÉD MUSHROOMS
+
+Wash, peel caps and stems of one pound of mushrooms, drain dry between
+towels. Place in spider with two tablespoons of butter and one-quarter
+teaspoon of salt. Cover and cook twenty minutes, tossing them. Serve on
+hot slices of toast.
+
+
+BOILED OKRA
+
+Wash and cut off the ends of young pods, cover with boiling salted water
+and cook about twenty minutes, until tender. Drain, add cream (a scant
+cup to a quart of okra), a tablespoon of butter, and salt and pepper to
+taste. Another way of stewing is to cook it with tomatoes. To a pint of
+okra pods, washed and sliced, allow a dozen ripe tomatoes, peeled and
+sliced, and one medium-sized onion. Stew slowly for an hour, adding one
+tablespoon of butter, a scant teaspoon of salt and pepper to season. No
+water will be required, the tomato juice sufficing. In the West Indies
+lemon juice and cayenne are also added to stewed okra.
+
+
+BOILED ONIONS
+
+Peel the onions and cut off the roots; drop each into cold water as soon
+as it is peeled. When all are ready, drain and put in a saucepan well
+covered with boiling water, adding a teaspoon of salt for every quart of
+water. Boil rapidly for ten minutes with the cover partly off; drain and
+return to the fire with fresh water. Simmer until tender; add pepper and
+butter and serve, or omit the butter and pepper and pour a cream sauce
+over the onions.
+
+
+SPANISH ONION RAREBIT
+
+Boil two large onions until very soft, drain, chop, and return to the
+saucepan with a small piece of butter. Add milk, salt, pepper, a dash of
+tabasco sauce, one teaspoon of prepared mustard; one-half cup of grated
+cheese. Stir until of the consistency of custard.
+
+
+SCALLOPED ONIONS
+
+Cut boiled onions into quarters; put them in a baking dish and mix well
+with cream sauce; cover with bread crumbs and bits of butter and place
+in the oven until the crumbs are browned.
+
+
+STEWED SQUASH
+
+Peel squash, cut in quarters, put on to boil in cold water, and cook
+until tender. Drain, mash fine and smooth, add one-half cup of milk or
+cream, one tablespoon of butter, pinch of salt and pepper and put back
+on stove to keep hot. Beat well with a spoon to make light and smooth.
+
+
+PARSNIPS
+
+First scrape parsnips, then boil in weak salt water until tender; drain,
+and put in white sauce. Oyster plant may be prepared same way.
+
+
+SPINACH
+
+Spinach with large leaves is best. It is richest in mineral matter and
+is less liable to conceal insects that are difficult to dislodge. Buy
+the crisp, green spinach that has no withered leaves or stalks. That is
+the freshest and healthiest.
+
+Cut off the roots and pick it over carefully, cutting off all the
+withered leaves and stems, put the leaves in cold salt water to soak for
+half an hour. That refreshens them, and makes any minute insects crawl
+out and come to the surface. Shake the leaves about and turn them over
+several times, drop them in a large pan of water; rinse well; lift them
+out separately and drop back into a second pan of water. Continue
+washing in fresh water until there is not a grain of sand to be found in
+the bottom of the pan.
+
+In cooking be careful not to put too much water in the pot. That is the
+trouble with most spinach. It is drowned in water; a cup is plenty for
+one quart of spinach. Let the water come to a boil. Then lift the
+spinach out of the pan with the cold water dripping from it and put it
+into the pot, into the boiling water. Put the lid on the pot. Turn the
+fire a little low and let it cook slowly for fifteen minutes, stirring
+every now and then to keep it from sticking to the bottom of the pot.
+
+Just before taking up the spinach put some salt in it; then drain off
+the water and put a big tablespoon of butter and one-quarter teaspoon of
+pepper in it. Take it out of the pot and place it in a long, flat dish.
+Slice some hard-boiled eggs and place the slices all around the spinach
+for a kind of border.
+
+
+SPINACH WITH CREAM SAUCE
+
+Cook as directed, drain through colander, and grind through machine,
+make a rich cream sauce. Stir spinach in this sauce, add pepper, salt,
+nutmeg to taste, and garnish with slices of hard-boiled egg.
+
+
+SPINACH--FLEISCHIG
+
+Boil a quart of spinach about fifteen minutes, drain thoroughly through
+a colander and chop extremely fine. Heat one tablespoon of drippings in
+a saucepan, rub one tablespoon of flour in it, add salt, pepper and
+ginger to taste. Add one cup of soup stock to the whole or some beef
+gravy. Put the spinach in the sauce, let boil for five minutes. Garnish
+with hard-boiled eggs or use only the hard-boiled whites for decoration,
+rub the yolks to a powder and mix through the spinach.
+
+
+SAVOY CABBAGE
+
+Cut off the faded outside leaves and hard part of the stalk, and wash
+the vegetable well. Cook in boiling salted water. Drain, chop very fine
+and proceed as with spinach in the foregoing recipe.
+
+
+BRUSSELS SPROUTS
+
+Remove any wilted leaves from the outside of the sprouts, and let them
+stand in cold salted water from fifteen to twenty minutes. Put the
+sprouts into salted, rapidly boiling water and cook, uncovered, fifteen
+or twenty minutes or until tender, but not until they lose their shape.
+Drain them thoroughly in a colander; then place them in a saucepan with
+butter, pepper and salt, and toss them until seasoned; or mix them
+lightly with just enough white sauce to coat them.
+
+
+OYSTER PLANT--SALSIFY
+
+Wash, scrape and put at once in cold water with a little vinegar to keep
+from discoloring. Cut one-half inch slices and cook in boiling, salted
+water until soft. Drain and serve in white sauce. Or boil in salted,
+boiling water until tender and cut in four pieces lengthwise, dredge
+with flour and sprinkle with a little salt and fry in hot butter or fat
+until nicely browned.
+
+
+SCALLOPED SALSIFY
+
+Boil and slice the salsify as in preceding recipe. Butter a baking dish;
+fill it by adding alternate layers of salsify and small bits of cheese.
+Season with salt, pepper and butter. Pour over it a sufficient quantity
+of milk or cream to moisten thoroughly. Bake one-half hour. Bread crumbs
+may be added if desired.
+
+
+PLUMS, SWEET POTATOES AND MEAT
+
+Wash one pound of prunes or plums and put on to boil with one pound of
+brisket of beef or any fat meat; when the meat is tender add five
+medium-sized sweet potatoes which have been pared and cut in small
+pieces. Place the meat on top, add one-half cup of sugar and a piece of
+sour salt (citric acid). Cover and bake until nicely browned. If gravy
+should cook away add some warm water.
+
+
+TSIMESS
+
+Take equal portions of parboiled spinach and sorrel, season to taste
+with ground nutmeg, pepper and salt, and add sufficient drippings to
+make all moist enough. Place in a covered dish in a slow oven.
+
+This is prepared on Friday and left in the oven to keep hot until needed
+for Shabbas dinner. All green vegetables may be prepared in the same
+way.
+
+
+TURNIPS
+
+Do not spoil turnips by overcooking. The flat white summer turnip when
+sliced will cook in thirty minutes. The winter turnip requires from
+forty-five to sixty minutes.
+
+
+BOILED TURNIPS
+
+Have the turnips peeled and sliced. Drop the slices into a stew-pan with
+boiling water enough to cover generously. Cook until tender, then drain
+well. They are now ready to mash or chop. If they are to be served
+mashed, put them back in the stew-pan; mash with a wooden vegetable
+masher, as metal is apt to impart an unpleasant taste. Season with salt,
+butter, and a little pepper. Serve at once.
+
+
+HASHED TURNIPS
+
+Chop the drained turnips into rather large pieces. Return to the
+stew-pan, and for one and one-half pints of turnips add one teaspoon of
+salt, one-fourth teaspoon of pepper, one tablespoon of butter, and four
+tablespoons of water. Cook over a very hot fire until the turnips have
+absorbed all the seasonings. Serve at once. Or the salt, pepper, butter,
+and one tablespoon of flour may be added to the hashed turnips; then the
+stew-pan may be placed over the hot fire and shaken frequently to toss
+up the turnips. When the turnips have been cooking five minutes in this
+manner add one-half pint of meat stock or of milk and cook ten minutes.
+
+When meat or soup stock is used substitute drippings for the butter in
+the above recipe.
+
+
+KOHL-RABI WITH BREAST OF LAMB
+
+Strip off the young leaves and boil in salt water. Then peel the heads
+thickly, cut into round, thin slices, and lay in cold water for an hour.
+Put on to boil a breast of mutton or lamb, which has been previously
+well salted, and spice with a little ground ginger. When the mutton has
+boiled one-half hour add the sliced kohl-rabi, and boil covered. In the
+meantime, drain all the water from the leaves, which you have boiled
+separately, and chop them, but not too fine, and add them to the mutton.
+When done thicken with flour, season with pepper and more salt if
+needed. You may omit the leaves if you are not fond of them.
+
+
+KOHL-RABI
+
+Kohl-rabi is fine flavored and delicate, if cooked when very young and
+tender. It should be used when it has a diameter of not more than two or
+three inches.
+
+Wash, peel and cut the Kohl-rabi root in dice and cook in salt water
+until tender. Cook the greens or tops in another pan of boiling water
+until tender, drain and chop very fine in a wooden bowl. Heat butter or
+fat, add flour, then the chopped greens, and one cup of liquor the
+Kohl-rabi root was cooked in or one cup of soup stock. Add the
+Kohl-rabi, cook altogether, and serve.
+
+Use same quantities as for turnips.
+
+
+KALE
+
+Remove all the old or tough leaves; wash the kale thoroughly and drain.
+Put it into boiling water to which has been added salt in the proportion
+of one-half tablespoon to two quarts of water. Boil rapidly, uncovered,
+until the vegetable is tender; pour off the water; chop the kale very
+fine; return it to the kettle with one tablespoon of drippings and two
+of meat stock or water to every pint of the minced vegetable. Add more
+salt if necessary; cook for ten minutes and serve at once. The entire
+time for cooking varies from thirty to fifty minutes.
+
+The leaves are sweeter and more tender after having been touched by the
+frost. The same is true of Savoy cabbage.
+
+
+SWISS CHARD
+
+This vegetable is a variety of beet in which the leaf stalk and midrib
+have been developed instead of the root. It is cultivated like spinach,
+and the green, tender leaves are prepared exactly like this vegetable.
+The midribs of the full-grown leaves may be cooked like celery.
+
+
+STEWED TOMATOES
+
+Pour boiling water over the tomatoes; remove the skins; cut into small
+pieces and place in a saucepan over the fire. Boil gently for twenty or
+thirty minutes and season, allowing for each quart of tomatoes one
+generous teaspoon each of salt and sugar and one tablespoon of butter.
+If in addition to this seasoning a slice of onion has been cooked with
+the tomatoes from the beginning, the flavor will be greatly improved.
+
+
+CANNED TOMATOES, STEWED
+
+Salt, pepper; add a lump of butter the size of an egg and add one
+tablespoon of sugar. Thicken with one teaspoon of flour wet with one
+tablespoon of cold water, stir into the tomatoes and boil up once.
+
+
+FRIED TOMATOES
+
+Cut large, sound tomatoes in halves and flour the insides thickly.
+Season with a little salt and pepper. Allow the butter to get very hot
+before putting in the tomatoes. When brown on one side, turn, and when
+done serve with hot cream or thicken some milk and pour over the
+tomatoes hot.
+
+
+FRIED GREEN TOMATOES
+
+Cut into thin slices large green tomatoes, sprinkle with salt and dip
+into cornmeal, fry slowly in a little butter till well browned; keep the
+frying-pan covered while they are cooking, so they will be perfectly
+tender. These are very delicately flavored, and much easier to fry than
+ripe tomatoes. They make an excellent breakfast dish.
+
+
+TOMATO PURÉE
+
+Scald the tomatoes, take off the skins carefully and stew with one
+teaspoon each of butter and sugar; salt and pepper to taste. This is
+enough seasoning for a quart of tomatoes. When the tomatoes are very
+soft strain through a coarse sieve and if necessary thicken with one
+teaspoon of flour.
+
+
+SCALLOPED TOMATOES
+
+Drain off part of the juice from one quart of tomatoes and season with
+pepper, salt, and onion juice. Cover the bottom of a baking dish with
+rolled crackers, dot over with dabs of butter, pepper, and salt, then
+another layer of tomatoes, then of crumbs, and so on until a layer of
+crumbs covers the top.
+
+If fresh tomatoes are used bake one hour, if canned, 1/2 hour.
+
+If the crumbs begin to brown too quickly cover the dish with a tin
+plate.
+
+
+STUFFED TOMATOES
+
+Select tomatoes of uniform size, cut a slice from the stem end and scoop
+out a portion of the pulp. Have in readiness a dressing made from grated
+bread crumbs, parsley, a slice of minced onion, a high seasoning of salt
+and paprika and sufficient melted butter to moisten. Fill this into the
+tomatoes and heap it up in the centers. Place a bit of butter on top of
+each and bake in a quick oven until the vegetables are tender and the
+tops are delicately browned.
+
+
+TOMATOES WITH RICE
+
+Take six large tomatoes, pour boiling water over them and skin them.
+Scrape all the inside out with a spoon, put in saucepan together with
+two onions, a tablespoon of butter, one pint of water; let this boil for
+a little while; strain, place back on stove, pour into this one-half
+pound of rice, let it cook tender; add salt, pepper, a tablespoon of
+butter and a little grated cheese. Fill the tomatoes with this mixture,
+dip them in egg and bread crumbs, then fry till nice and brown.
+
+
+TOMATO CUSTARDS
+
+Simmer for fifteen minutes in a covered saucepan four cups chopped
+tomatoes, four eggs, one sliced onion, one bay leaf, and sprig of
+parsley. Strain and if there be not two cups of liquid, add water. Beat
+four eggs and add to liquid. Pour into greased baking cups, and stand
+them in a pan of water and bake until firm--about fifteen minutes. Turn
+out and serve with cream sauce containing green peas.
+
+
+BAKED TOMATO AND EGG PLANT
+
+Take a deep earthenware dish, pour into it a cup of cream; cut several
+slices of eggplant very thin, salt well, and line the dish with them;
+slice two large tomatoes, place a layer of these on the eggplant, next a
+layer of spaghetti (cooked); sprinkle with grated cheese, pieces of
+butter, salt, and pepper; cover this with layer of tomatoes; salt well
+and sprinkle with chopped green pepper, and a top layer of eggplant,
+which also salt and pepper well. Cook gently an hour and a half in slow,
+hot oven.
+
+
+CREOLE TOMATOES
+
+Take one small onion and half a green pepper, chop them fine and cook
+until tender in a tablespoon of butter. Cut six tomatoes in half,
+sprinkle with a little sugar, season on both sides with salt, pepper and
+a little flour, and put them into the pan with skin-side down to cook
+partially, then turn them once; they must cook over a slow fire. Then
+sprinkle one tablespoon of chopped parsley over them, pour in one cup of
+thick cream and when this has become thoroughly hot, and has been
+combined with the other ingredients, the tomatoes are ready to serve.
+
+They have not been disturbed since the first turning and have retained
+their shape. Half a tomato is placed on a slice of toast, with
+sufficient gravy to moisten. At the season of the year, when tomatoes
+are hard and firm, they may be peeled before cooking. Later they will
+likely fall to pieces unless the skin is left on. This is one method of
+cooking tomatoes in which they lose the sharp acid taste, disagreeable
+to so many persons.
+
+
+STRING BEANS WITH TOMATOES
+
+Cut off both ends of the beans, string them carefully and break into
+pieces about an inch in length and boil in salt water. When tender drain
+off this brine and add fresh water (boiling from the kettle). Add a
+piece of butter, three or four large potatoes cut into squares, also
+four large tomatoes, cut up, and season with salt and pepper. Melt one
+tablespoon of butter in a spider, stir into it one tablespoon of flour,
+thin with milk, and add this to the beans.
+
+
+STRING BEANS WITH LAMB
+
+Take a small breast of lamb, two large onions, one-quarter peck of beans
+(string and cut in long thin pieces); skin six large tomatoes, and add
+two cups of water. Cook until the beans are tender, then add one
+tablespoon of flour to thicken.
+
+
+STRING OR WAX-BEANS, SWEET AND SOUR
+
+Put the beans into sufficient boiling water to just cover them; cook for
+one hour and a half to two hours, depending upon the tenderness of the
+beans. Meanwhile, prepare for each quart of beans five sour apples;
+peel, core and cut in pieces. When the beans are done, add the apples,
+the thin peel of one lemon, the juice of one and one-half lemons, a
+small teaspoon of salt, and two tablespoons of cider vinegar. Let the
+apples cook on top of the beans until they are thoroughly done, then mix
+well with a good quarter cup of granulated sugar. This dish will be
+better by being served the next day warmed up.
+
+
+SWEET SOUR BEANS
+
+If you use canned string beans, heat some fat in a spider and put in one
+tablespoon of flour; brown slightly; add one tablespoon of brown sugar,
+a pinch of salt, some cinnamon and vinegar to taste; then add the beans
+and let them simmer on the back of stove, but do not let them burn. The
+juice of pickled peaches or pears is delicious in preparing sweet and
+sour beans.
+
+
+STRING OR GREEN SNAP BEANS
+
+Cut off the tops and bottoms and "string" carefully; break the beans in
+pieces about an inch long and lay them in cold water, with a little
+salt, for ten or fifteen minutes. Heat one tablespoon of drippings in a
+stew-pan, in which you have cut up part of an onion and some parsley;
+cover this and stew about ten minutes. In the meantime, drain the beans,
+put into the stew-pan and stew until tender; add one tablespoon of flour
+and season with salt and pepper (meat gravy or soup stock will improve
+them). You may pare about half a dozen potatoes, cut into dice shape,
+and add to the beans. If you prefer, you may add cream or milk instead
+of soup stock and use butter.
+
+
+POTATOES
+
+Potatoes are valuable articles of food and care should be taken in
+cooking them. The most economical method is to cook them in their
+"jackets" as there is not nearly as much waste of potato or of the salts
+that are valuable as food.
+
+
+POTATOES BOILED IN THEIR JACKETS
+
+Potatoes should be well brushed and put on to boil in a saucepan of
+boiling water; they should continue boiling at the same degree of heat
+until they are done, when a fork will easily pierce them. This will take
+from twenty-five to thirty minutes. Drain, draw the saucepan to a low
+flame, place a clean cloth folded over the top of the saucepan and press
+the lid down over it. This dries the potatoes and makes them a good
+color. Hold the potatoes in a cloth and peel them, then reheat for one
+minute and serve.
+
+New potatoes, if well brushed or scraped do not require peeling.
+
+
+POTATOES FOR TWENTY PEOPLE
+
+To serve twenty people one-half peck of potatoes is required.
+
+
+BOILED POTATOES
+
+Peel six or eight potatoes, and put them on in boiling water to which
+has been added one teaspoon of salt. Boil as above.
+
+The saucepan used for cooking potatoes should be used for no other
+purpose.
+
+
+BAKED POTATOES, No. 1
+
+Select fine, smooth potatoes and boil them about twenty minutes. Drain
+off the water, remove the skins and pack in a buttered dish. Lay a small
+piece of butter on each potato, sprinkle with salt and pepper, and
+sprinkle fine bread crumbs over all, with a few tablespoons of cream.
+Bake until a nice light brown. Serve in the same dish. Garnish with
+parsley.
+
+
+BAKED POTATOES, No. 2
+
+Wash large potatoes and bake in a quick oven until soft, which will take
+about three-quarters of an hour. This is the most wholesome way of
+cooking potatoes.
+
+
+POTATO BALLS WITH PARSLEY
+
+Pare very thin, medium potatoes as near a size as possible. Have ready a
+pot of boiling water, salted, drop in the potatoes and keep them at a
+quick boil until tender. Serve with a batter made by beating to a cream
+two tablespoons of butter, one-half tablespoon of lemon juice and one
+tablespoon of finely minced parsley; add salt and a dash of cayenne
+pepper; spread over the hot potatoes, and it will melt into a delicious
+dressing. This is especially nice to serve with fish.
+
+
+NEW POTATOES
+
+Brush and scrape off all the skin of six potatoes and boil for half an
+hour in salted boiling water, drain, salt and dry for a few minutes, and
+then pour melted butter over them and sprinkle with chopped parsley.
+
+
+MASHED POTATOES
+
+Old potatoes may be used. Pare as many potatoes as required. Boil in
+salt water, drain thoroughly when done and mash them in the pot with a
+potato masher, working in a large tablespoon of butter and enough milk
+to make them resemble dough, do not allow any lumps to form in your
+dish. Garnish with parsley.
+
+
+SCALLOPED POTATOES, No. 1
+
+Grease a pan with butter. Choose the potatoes that are so big or
+misshapen you wouldn't want to use them for boiling or baking. Cut them
+in thin slices. Spread them in the pan in a layer an inch thick.
+Sprinkle with pepper and salt to taste. Dot with butter here and there,
+perhaps a half teaspoon for each layer. Four or six bits of butter
+should be sprinkled over each layer. Repeat the layers of the raw
+potatoes until the pan is full. Cover them with milk. Place in the oven
+and cook for one hour.
+
+
+SCALLOPED POTATOES, No. 2
+
+Cut two cups of cold potatoes into cubes; mix well with two cups of
+cream sauce, adding more seasoning if necessary; pour into a baking
+dish; cover with one cup of bread crumbs and dot with small pieces of
+butter and bake for about half an hour.
+
+
+ROAST POTATOES
+
+Take either sweet or Irish potatoes, or both; pare, wash, and salt them,
+and lay them around the meat, and let them roast for about
+three-quarters of an hour. Turn them about once, so they will be nicely
+browned.
+
+
+CREAMED POTATOES
+
+Make a cream sauce, a little thinner than usual by adding a little extra
+milk. Cut two cups of boiled potatoes into small cubes and mix them
+thoroughly with the same. Cook in a double boiler until the potatoes are
+thoroughly hot, add a little chopped parsley if desired, and serve.
+
+
+POTATOES AU GRATIN
+
+Slice two cups of cold boiled potatoes and add them to two cups of hot
+cream sauce. Bring all to a boil; remove and add three tablespoons of
+grated cheese, salt and pepper to taste. Pour all into a baking dish,
+sprinkle buttered bread crumbs over the top and set in the oven to
+brown.
+
+
+GERMAN FRIED POTATOES
+
+Cut up some raw potatoes quite thin, salt and pepper and drop in boiling
+fat. Cover up at first to soften them. Turn frequently to prevent
+burning and then remove the cover to brown slightly.
+
+
+SARATOGA CHIPS
+
+Proceed as above; but do not cover and do not take as many potatoes at
+one time.
+
+
+HASHED BROWN POTATOES, LYONNAISE
+
+Finely hash up six cold boiled potatoes and keep on a plate. Heat one
+tablespoon of butter in a frying-pan, add a finely chopped onion, and
+lightly brown for three minutes, then add the potatoes. Season with
+one-half teaspoon of salt and two saltspoons of white pepper, evenly
+sprinkled over, then nicely brown them for ten minutes, occasionally
+tossing them meanwhile. Give them a nice omelet form, brown for eight
+minutes more, turn on a hot dish, sprinkle a little freshly chopped
+parsley over and serve. These potatoes may be prepared with fat in place
+of butter.
+
+
+CURRIED POTATOES
+
+Melt two tablespoons of fat in a frying-pan; add one onion chopped fine
+and cook until straw color. Add two cups of boiled potatoes, cut in
+dice, one-half cup of stock, and one tablespoon of curry powder. Cook
+until the stock has been absorbed; then add one-half teaspoon of salt, a
+dash of red pepper, and one teaspoon of lemon juice.
+
+
+POTATO CAKES
+
+Take cold mashed potatoes or cold baked or boiled potatoes that have
+been mashed and seasoned; roll into balls, dusting the hands well with
+flour first. Flatten into cakes and sauté in butter, or place on a
+buttered tin with a small piece of butter on the top of each and bake in
+a hot oven until golden brown.
+
+
+POTATOES AND CORN
+
+Butter well a deep baking dish, holding a quart or more. In the bottom
+place a layer of potatoes, sliced thin, then a layer of corn, using
+one-half the contents of a can. On this sprinkle a little grated onion
+and season with salt, pepper and bits of butter. Add another layer of
+potatoes, then the rest of the corn, seasoning as before, and cover the
+whole with a layer of cracker crumbs. Dot well with butter, pour on milk
+until it comes to the top, and bake three-quarters of an hour. Use
+cooked potatoes, having them cold before slicing.
+
+
+FRENCH FRIED POTATOES
+
+Pare the potatoes and throw them into cold water until needed. Dry them
+with a towel; cut into small pieces lengthwise of the potato; drop them
+into hot fat and remove when lightly browned. It is better to fry only a
+few at a time, letting those done stand in a colander in the oven to
+keep hot. When all are done, sprinkle with salt and serve at once.
+
+For variety; and for use in garnishing, cut the potatoes into balls,
+using the vegetable cutter which comes for this purpose.
+
+
+POTATOES WITH CARAWAY SEEDS
+
+Boil medium-sized potatoes in their jackets until tender, peel while
+hot. Put two tablespoons of butter or fat in spider, when hot add
+potatoes, brown well all over. Drain, sprinkle with salt and one
+teaspoon of caraway seeds and serve hot.
+
+
+POTATOES AND PEARS
+
+Heat two tablespoons of fat, add chopped onion and two tablespoons of
+flour; when flour is brown, add 1-1/2 cups of water, stir and cook until
+smooth, add salt, brown sugar and a little cinnamon to taste. Quarter
+four medium-sized cooking pears, but do not peel, cook them in the brown
+sauce, then add six medium, raw potatoes, pared, and cook until tender.
+
+
+IMITATION NEW POTATOES
+
+Buy a potato cutter at a first-class hardware store, and with it cut the
+potatoes to the size of a hickory nut, and then fry or steam them. When
+cooked they look just like new potatoes. They are especially nice to
+garnish meats. You may also parboil and brown in fat, or boil and add
+parsley as you would with new potatoes. The remainder of the raw
+potatoes may be boiled and mashed or fried into ribbons.
+
+
+POTATO RIBBON
+
+Pare and lay in cold water (ice-water is best) for half an hour. Select
+the largest potatoes, then cut round and round in one continuous
+curl-like strip (there is also an instrument for this purpose, which
+costs but a trifle); handle with care and fry a few at a time for fear
+of entanglement, in deep fat.
+
+
+STEWED POTATOES WITH ONIONS
+
+Take small potatoes, pare and wash them very clean, use one onion to
+about ten potatoes, add goose-oil (in fact any kind of drippings from
+roast meat will answer) and put them in a pot or spider. When hot cut up
+an onion very fine and add to the boiling fat. Then add the potatoes.
+Salt and pepper to taste. Pour some water over all, cover up tight and
+let them simmer for about 3/4 of an hour.
+
+
+STEWED POTATOES, SOUR
+
+Put a tablespoon of drippings in a kettle, and when it is hot cut up an
+onion fine and fry in the hot fat, cover closely. Put in potatoes, which
+have been previously pared, washed, quartered and well salted. Cover
+them tight and stew slowly until soft, stirring them occasionally. Then
+heat in a spider a little drippings. Brown in this a spoon of flour and
+add some soup-stock, vinegar and chopped parsley. Pour this over the
+potatoes, boil up once and serve.
+
+
+STEWED POTATOES
+
+Pare and quarter, and put on to boil. When almost done drain off the
+water, add one cup of milk, one tablespoon of butter, a little chopped
+parsley and cook a while longer. Thicken with a little flour (wet with
+cold water or milk), stir, and take from the fire.
+
+
+STUFFED POTATOES
+
+Take as many potatoes as are needed; when done, cut off one end and take
+out inside; mash this and mix with it one tablespoon of butter, a sprig
+of parsley, pepper, salt, and enough milk to make quite soft. Put back
+in tine potato skins and brown in oven and serve very hot.
+
+If so desired the open end of each may be dipped in beaten egg before
+being put in oven.
+
+
+BOHEMIAN POTATO PUFF
+
+Pare, wash and boil potatoes until soft enough to mash well. Drain off
+nearly all the water, leaving just a little; add one teaspoon of salt
+and return to the stove. It is better to boil the potatoes in salt water
+and add more salt if necessary after mashing. Sift one-half cup of flour
+into the potatoes after returning to the fire and keep covered closely
+for about five minutes. Then remove from the stove and mash them as hard
+as you can, so as not to have any lumps. They must be of the consistency
+of dough and smooth as velvet. Now put about two tablespoons of
+drippings or goose-fat in a spider, chop up some onions very fine and
+heat them until they become a light-brown, take a tablespoon and dip it
+in the hot fat and then cut a spoonful of the potato dough with the same
+spoon and put it in the spider, and so on until you have used all. Be
+careful to dip your spoon in the hot fat every time you cut a puff. Let
+them brown slightly.
+
+
+POTATOES (HUNGARIAN STYLE)
+
+Wash, pare and cut potatoes in one-third inch pieces, there should be
+three cups; parboil three minutes, and drain. Add one-third cup of
+butter, and cook on back of range until potatoes are soft and slightly
+browned. Melt two tablespoons of butter, add a few drops of onion juice,
+two tablespoons of flour, and pour on gradually one cup of hot milk,
+season with salt and paprika, then add one well-beaten egg yolk. Pour
+sauce over potatoes and sprinkle with finely chopped parsley.
+
+
+POTATO PUFF
+
+Take two cups of cold mashed potatoes and stir into them one tablespoon
+of melted butter, beating to a white cream before adding anything else.
+Then put with this two eggs beaten extremely light, one cup of cream,
+and salt to taste. Beat all well and pour into a deep dish, and bake in
+a quick oven until it is nice and brown. If properly mixed, it will come
+out of the oven light, puffy, and delectable.
+
+
+POTATO SURPRISE
+
+Take large potatoes, parboil without peeling, cut a small piece of one
+end of the potato and scoop out the inside. Mince two ounces cooked
+mutton, season with pepper and salt, mix with the potato pulp and a
+little gravy. Return end of potato to its place and bake for about
+twenty minutes with a little fat on top of each potato.
+
+
+BOILED SWEET POTATOES
+
+Put on in boiling water, without any salt, and boil until a fork will
+easily pierce the largest. Drain off the water and dry.
+
+
+FRIED SWEET POTATOES
+
+Boil, peel and cut lengthwise into slices a quarter of an inch thick.
+Fry in sweet drippings or butter (cold boiled potatoes may also be fried
+in this way).
+
+
+FRENCH FRIED SWEET POTATOES
+
+Wash and cut small uncooked sweet potatoes into quarters; dry them and
+lower them into boiling hot fat. Brown thoroughly; remove with a
+skimmer; drain and dry on paper; sprinkle with salt and serve.
+
+
+ROAST SWEET POTATOES
+
+These are commonly called "baked" sweet potatoes. Select those of
+uniform size; wash, and roast in the oven until done, which you can
+easily tell by pressing the potatoes. If done they will leave an
+impression when touched. It usually requires three-quarters of an hour.
+Serve in their "jackets."
+
+
+ROAST SWEET POTATOES WITH MEAT
+
+Pare, cut lengthwise, salt and put them around roast meats or poultry of
+any kind. Roast about three-quarters of an hour, or until brown.
+
+
+SWEET POTATOES AND APPLES
+
+Wash and pare long sweet potatoes. Cook in boiling salted water until
+almost soft; drain and cut slices crosswise, two inches high. Core, pare
+and cut apples in one-half inch rounds. Into a spider, place the
+potatoes upright, with a slice of apple on top of each. Pour over
+one-half cup of maple syrup, one-fourth cup of water and two tablespoons
+of butter. Baste frequently until apples are soft. Then pour one
+teaspoon of rum over each section, place a candied cherry in the center
+of each apple and bake ten minutes. Remove to platter and if desired,
+pour more rum over and around. Light the liquor and bring to the table
+burning.
+
+
+CANDIED SWEET POTATOES
+
+Boil sweet potatoes, peel and cut into long slices; place in an earthen
+dish; place lumps of butter or chicken-fat if desired on each side, and
+sprinkle with sugar. A little water or juice of half a lemon may be
+added. Bake until the sugar and fat have candied and the potatoes are
+brown.
+
+
+DRIED BEANS
+
+Look the beans over carefully to remove all dirt and pebbles, then wash
+clean. Soak them overnight in plenty of cold water. In the morning pour
+off the water and put them in a stew-pan with cold water enough to cover
+them generously. Let them come to the boiling point in this water, then
+drain. If the beans are old and hard, for each quart put a piece of soda
+about the size of a large bean in the water in which they are soaked
+overnight, also in the first water in which they are boiled.
+
+The scalded and drained beans should be put back in the stew-pan and
+covered generously with boiling water. Add one tablespoon of salt for
+one quart of beans. They should now cook slowly, with the cover
+partially off the stew-pan until they have reached the required degree
+of tenderness. For stewed and baked beans the cooking must stop when the
+skins begin to crack. For beans served with a sauce they should cook
+until perfectly tender, but they must not be broken or mushy. For purées
+and soups they should be cooked until very soft.
+
+
+SWEET SOUR BEANS AND LINZEN
+
+Soak overnight and drain the beans, boil in salted water until tender;
+drain and prepare by adding salt and pepper to taste, thicken with one
+tablespoon of drippings in which has been browned one tablespoon of
+flour and some soup stock. If the beans are to be made sweet sour add
+two tablespoons of vinegar and two tablespoons of brown sugar; boil for
+a few minutes and serve.
+
+
+BAKED BEANS WITH BRISKET OF BEEF
+
+Wash, pick over and soak overnight in cold water, two cups of navy
+beans. In the morning, drain and cover with fresh water, heat slowly and
+let cook just below the boiling point until the skins burst. When done,
+drain beans and put in a pot with one and one-half pounds of brisket of
+beef. Mix one-half tablespoon of mustard; one teaspoon of salt, one
+tablespoon of molasses, two tablespoons of sugar, one-half cup of
+boiling water and pour over beans, and add enough more boiling water to
+cover them. Cover pot and bake slowly six or eight hours.
+
+
+HARICOT BEANS AND BEEF
+
+Wash two cups of haricot beans and leave them covered with two pints of
+water overnight. Next day brown one coarsely chopped onion in a little
+fat and put it with the beans and their water into a casserole or
+stew-jar.
+
+Cook closely covered and rather slowly in the oven or by the side of the
+fire one hour, then put in a pound of beef in fairly large pieces.
+
+An hour later add one carrot cut into dice, half as many dice of turnip,
+and salt and pepper to taste. Continue the slow cooking until these
+vegetables are tender, and a few minutes before serving thicken the stew
+with pea meal or flour previously baked to a fawn color. Flavor with
+vinegar.
+
+Owing to its concentrated nutriment this stew should be served sparingly
+with an abundance of potatoes and green vegetables.
+
+
+BEANS AND BARLEY
+
+Soak one-half cup of navy beans in cold water overnight. Drain and cook
+in one quart boiling water with one teaspoon of salt until tender but
+not broken, add one-half cup of barley and let cook slowly until barley
+is tender, about one-half hour. Add fat soup stock as the water
+evaporates. Season to taste and bake in medium oven about one-half hour
+or until dry but not browned.
+
+
+DRIED LIMA BEANS, BAKED
+
+Wash one pound of dried Lima beans, let soak overnight. Drain, add fresh
+water, bring quickly to the boiling point, then let simmer until
+tender. Add salt and paprika. Heat two tablespoons of poultry or beef
+fat in a spider, add two tablespoons of flour, when brown add one cup of
+bean liquid, and the beans. Let simmer and bake in casserole one-half
+hour. Reserve the bean broth and add more if necessary.
+
+
+FARSOLE
+
+Soak the large, very hard Lima beans overnight. To a pound of beans take
+two large onions. When the beans are soft add the onions browned in fat,
+salt, pepper, a tablespoon of sugar, a quarter cup of rice, and let all
+simmer until the rice is done.
+
+
+FARSOLE DULCE
+
+Soak dried Lima beans in cold water overnight. Drain, put on with very
+little water, add one tablespoon of fat, peel of lemon or orange. When
+beans are half done, add a tablespoon of sugar which has been browned in
+a pan, stew slowly until the beans are tender.
+
+
+SLAITTA (ROUMANIAN)
+
+Soak one pound medium-sized white beans overnight. Put on to boil in
+cold water, when soft, mash, adding a little warm water while mashing.
+Add salt and mashed garlic to beans and one or two teaspoons of sugar.
+To a pound of beans take a pound of onions. Brown the onions in oil and
+add water so they do not become too brown or greasy. When beans are
+tender serve on platter with browned onions poured over them. May be
+served either hot or cold. This dish is served with Carnatzlich. (See
+Meats.)
+
+
+BAKED LENTILS (LINZEN)
+
+Pick and wash one-half pound of lentils and soak them in cold water
+overnight. In the morning put them over the fire in a large saucepan
+with about a quart of water. As soon as the water begins to boil, the
+lentils will rise to the top. Remove them with a skimmer, put them in a
+baking dish with one small onion and three or four ounces of smoked fat
+meat in the centre, and pour over them a pint of boiling water, in which
+one-half teaspoon of salt and one-quarter teaspoon of pepper have been
+mixed. Bake in a moderate oven four or five hours. The lentils must be
+kept moist and it may be necessary to add a little water from time to
+time.
+
+
+MEAT SUBSTITUTES
+
+The following recipes contain as much nourishment as any meat dish and
+can readily be substituted for meat at a meal.
+
+
+LENTIL SAUSAGES
+
+For each person soak one tablespoon of lentils overnight. Then drain and
+leave them spread on a dish for a day.
+
+When ready to use, chop them finely and cook gently in a covered jar in
+an outer vessel of water for about one hour, adding from time to time
+just as much water as they will absorb.
+
+When fully cooked, stir in about twice their bulk in bread crumbs
+(preferably whole wheat), a slight flavoring of very finely chopped
+onion, powdered mixed herbs and nutmeg, salt and pepper to taste, and
+drippings to make the whole fairly moist.
+
+When cool, shape into sausages (or cutlets or round cakes for luncheon),
+coat them with egg and bread crumbs or seasoned flour, and brown them in
+a little fat in a frying-pan or in a fairly hot oven.
+
+Gravy or diluted meat extract should be served with them. They are no
+less good when fried overnight and reheated in the gravy.
+
+
+MOCK CHILE CON CARNE
+
+Pick over and wash two cups of kidney beans, soak in one quart of water.
+Next morning bring to a boil in fresh water, drain, cover beans with
+boiling water and cook until tender. Half an hour before beans are to be
+served, put one tablespoon of butter in a saucepan, chop and add four
+green, peppers, one small red pepper, one onion, one pint of tomatoes,
+one teaspoon of salt, cook fifteen minutes, add to beans with three
+tablespoons of uncooked rice, simmer until thick.
+
+
+SPANISH BEANS
+
+Soak two cups of beans overnight. Drain and boil until the skin cracks,
+and let one cup of water remain on the beans. Chop fine one onion and
+two cloves of garlic and fry a light brown in one tablespoon of olive
+oil; then add one-half can of tomatoes, one teaspoon chili powder
+dissolved in a little cold water, salt to taste and half a dozen olives
+chopped. A piece of smoked beef or tongue improves the flavor.
+
+
+PEA PURÉE
+
+Pick over and wash two cups of dried peas. Soak them over night or for
+several hours in cold water. Put them on to boil in three pints of
+fresh, cold water and let them simmer until dissolved. Keep well scraped
+from the sides of the kettle.
+
+When soft, nib through a strainer, add a little boiling water or soup
+stock, add one and one-half teaspoons of salt, one-half teaspoon of
+sugar and a speck of white pepper, and beat the mixture well.
+
+Put hard brisket fat chopped in small pieces, about one-eighth of a
+pound will be sufficient, into a spider and cook until a light yellow,
+add a large onion, cut in dice and continue cooking with the fat until
+brown. Serve the purée like mashed potatoes. Pour the onion and fat over
+it before serving. Serve hot.
+
+
+KIDNEY BEANS WITH BROWN SAUCE
+
+Pick over and wash one pint (two cups) of kidney beans let soak
+overnight in cold water. Drain and cook in fresh salted water till
+tender. Drain; shake in saucepan with one teaspoon butter three minutes.
+Add one cup of brown sauce and simmer five minutes.
+
+
+NAHIT (RUSSIAN PEAS)
+
+Place one pound Russian peas in granite kettle, add one tablespoon of
+salt and hot water to more than cover and let soak twelve hours or more.
+Drain, return to the kettle, cover with boiling water, let cook fifteen
+minutes, add one-quarter teaspoon of soda and one pound of brisket of
+beef or back or neck of fat chicken and let cook slowly until peas are
+tender. Melt two tablespoons of fat, add two tablespoons of flour and
+two tablespoons of brown sugar, let brown, add one cup of the liquid
+from the peas, cook until thick and smooth. Pour over the peas, cook
+thoroughly, then place in casserole and bake in a moderate oven one-half
+hour.
+
+
+BOILED CHESTNUTS
+
+Boil the chestnuts a few minutes; drain and remove the shells and skins.
+Boil again until tender, adding sufficient salt to make them palatable.
+Drain again; shake over the fire until dry; cover with cream sauce and
+serve at once. If allowed to stand the chestnuts become heavy and
+unappetizing.
+
+
+CHESTNUT PURÉE
+
+Put one pound of chestnuts, which have been shelled and skinned, on to
+boil in two cups of milk and cook until tender, then mash smooth. If
+necessary add more milk while boiling. Strain and season with salt and
+pepper and one teaspoon of fresh butter. Serve hot.
+
+
+ROASTED CHESTNUTS
+
+With a sharp knife cut across on the flat side of each chestnut; put
+them in a wire pan and shake constantly over a hot fire until the shells
+split. Serve at once.
+
+
+CHESTNUTS WITH CELERY (TURKISH)
+
+Clean and cut table celery and some celery root. Take roasted chestnuts,
+season with two tablespoons of olive oil; put on to boil with the celery
+and one tablespoon of lemon juice; boil all until celery is tender,
+season with salt and pepper and serve hot.
+
+
+CHESTNUTS AND PRUNES
+
+Peel one pint of chestnuts and skin, then boil until tender. Boil one
+pint of prunes till tender. Mix chestnuts and prunes together, leaving
+whatever of sauce there is oil the prunes. Season with sugar, cinnamon,
+and lemon juice, and cook all together.
+
+
+CHESTNUTS AND RAISINS
+
+Remove the outer shells from one quart of chestnuts. Then pour boiling
+water over them and remove the skins; put in cold water for half an
+hour, then drain and put on in a boiler with cold water and boil until
+tender. Do not add any salt as it toughens them.
+
+In another boiler put one cup of raisins which have been stemmed and
+cleaned, cover with cold water, add two bay leaves and some stick
+cinnamon; boil until tender, then pour them into the boiler containing
+the chestnuts. Add a pinch of salt and one teaspoon of butter and
+continue until chestnuts are done, then add two tablespoons of white
+wine, two tablespoons of sugar, one-half teaspoon of vinegar and thicken
+with one tablespoon of flour dissolved in water. More sugar or vinegar
+may be added to suit taste. Boil a few minutes, then serve.
+
+
+BOSTON ROAST
+
+Mash one pound of cooked kidney beans and put them through a food
+chopper, add one-half pound of grated cheese, salt and red pepper to
+taste and sufficient bread crumbs to make the mixture stiff enough to
+form into a ball. Bake in a moderate oven, basting occasionally with
+butter and water. Serve with tomato sauce.
+
+
+NUT LOAF
+
+Mix two cups of soft bread crumbs and one cup of chopped walnut meats
+with six tablespoons of butter or any butter substitute, one-half cup of
+hot water, one and one-half teaspoons of salt, one-quarter teaspoon of
+pepper, one tablespoon of chopped onion, a sprig of parsley chopped, and
+bind with one egg; shape into a loaf. Place in a greased baking-dish and
+bake in a moderate oven one hour. As the liquor boils out of the loaf it
+may be used for basting. A brown sauce may be made in the dish in which
+the loaf is cooked.
+
+
+NUT ROAST
+
+Soak one-half cup of lentils overnight; in the morning drain, cover with
+fresh water and bring to a boil. Drain again, put in fresh water and
+cook until tender. Drain once more, throw away the water, and press the
+lentils through a colander. To them add one-half cup shelled roasted
+peanuts, either ground or chopped, one-half cup of toasted bread crumby
+one-half teaspoon of salt and one-half saltspoon of pepper, and milk
+sufficient to make the mixture the consistency of mush. Put into a
+greased baking-dish; bake in a moderate oven for an hour; turn out on a
+heated platter; garnish with parsley or watercress and serve.
+
+
+VEGETABLE MEAT PIE
+
+Soak one-half cup of Lima beans overnight; in the morning let them boil
+rapidly for one-half hour. Drain, slip the beans from their skins and
+split them in halves. Blanch one-quarter cup of almonds and chop them
+with one-quarter cup of peanuts. Boil four potatoes, and when done cut
+two of them into small cubes. Mash the remaining; two and use them for a
+dough, adding four tablespoons of hot milk, a little salt and
+one-quarter cup of flour. Put a layer of beans in the bottom of the
+baking-dish, a sprinkling of nuts, a little hard-boiled egg, then the
+potato blocks and one-half tablespoon each of chopped parsley and
+chopped onion, one-half teaspoon of salt and one-half saltspoon of
+pepper and so on until the material is all used. Roll out the potato
+dough the size of the baking-dish; put it over the dish, brush with milk
+and bake half an hour in a moderately quick oven.
+
+
+
+
+*TIME TABLE FOR COOKING*
+
+
+The ordinary recipe generally states the time required for cooking its
+ingredients, but an approximate table is occasionally of use as giving a
+general idea of the time required for certain things. In any case, it is
+approximate only, for things should be cooked until done, and various
+conditions modify the time stated. The atmosphere, altitude, kind of
+oven or mode of heating employed, and the age of certain things, such as
+vegetables, all have to be considered, so that hard and fast rules
+cannot be laid down.
+
+
+ROASTING
+
+Allow 15 minutes to warm the meat through, and after that, figure the
+time.
+
+Beef (rare), 12 to 15 minutes per pound; (well done), 15 to 18 minutes.
+
+Lamb               18 minutes per pound
+Mutton             20 minutes per pound
+Veal               30 minutes per pound
+Chicken, 4lb       about 2 hours, or 20 minutes per pound
+Turkey, 10lb       about 3-1/2 hours, or 20 minutes per pound
+Goose, 8lb         about 2 hours, or 15 minutes per pound
+Duck               40 to 60 minutes per pound
+
+
+BROILING
+
+Steaks, 1 inch thick (rare), 6 to 8 minutes; (medium), 8 to 10 minutes.
+
+Steaks, 1-1/2 inch thick (rare), 8 to 12 minutes; (medium), 12 to 15
+minutes.
+
+Lamb, or Mutton Chops (well done)   8 to 10 minutes
+Spring Chicken                      20 minutes
+Squab                               10 to 15 minutes
+
+
+BOILING
+
+Beef                    Slowly, 40 to 60 minutes per pound
+Mutton                  Slowly, 20 minutes per pound
+Corned Beef             Slowly, 30 minutes per pound
+Chicken                 Slowly, 20 minutes per pound
+Fowl                    Slowly, 30 minutes per pound
+Tripe                   three to five hours
+
+
+VEGETABLES
+
+Young peas, canned tomatoes, green corn, asparagus, spinach, Brussels
+sprouts--15 to 20 minutes.
+
+Rice, potatoes, macaroni, summer squash, celery, cauliflower, young
+cabbage, peas--20 to 30 minutes.
+
+Young turnips, young beets, young carrots, young parsnips, tomatoes,
+baked potatoes, sweet potatoes, onions, cabbage, cauliflower--30 to 45
+minutes.
+
+String beans, shell beans, oyster plant, winter squash--45 to 60
+minutes.
+
+Winter vegetables--one to two hours.
+
+
+
+
+*SALADS AND SALAD DRESSINGS*
+
+
+Salads are divided into two groups, dinner salads and the more
+substantial ones served at supper and luncheon in the place of meats.
+They are exceedingly wholesome.
+
+Nearly all the meats, vegetables, and fruits may be served as salads.
+The essential thing is to have the salad fresh and cold; and if green,
+to have the leaves crisp and dry.
+
+Lettuce, Romaine, endive and chicory or escarole make the best dinner
+salads, although one may use mixed cooked vegetables or well-prepared
+uncooked cabbage.
+
+Left-over green vegetables, string beans, peas, carrots, turnips,
+cauliflower, cooked spinach, leeks and beets may all take their place in
+the dinner salad. Use them mixed, alone, or as a garnish for lettuce.
+
+Lettuce and all green, raw salad vegetables should be washed and soaked
+in cold water as soon as they come from the market. After they have
+stood fifteen to twenty minutes in cold or ice water, free them from
+moisture by swinging them in a wire basket, or dry, without bruising,
+each leaf carefully with a napkin. Put them in a cheese-cloth bag and on
+the ice, ready for service. In this way they will remain dry and cold,
+and will keep nicely for a week.
+
+The dressing is added only at the moment of serving, as the salad wilts
+if allowed to stand after the dressing is added.
+
+Meat of any kind used for salads should be cut into dice, but not
+smaller than one-half inch, or it will seem like hash. It should be
+marinated before being mixed with the other parts of the salad. Meat
+mixtures are usually piled in cone-shape on a dish, the mayonnaise then
+spread over it, and garnished with lettuce, capers, hard-boiled eggs,
+gherkins, etc.
+
+*To Marinate.*--Take one part of oil and three of vinegar, with pepper
+and salt for taste; stir them into the meat, and let it stand a couple
+of hours; drain off any of the marinade which has not been absorbed
+before combining the meat with the other parts of the salad. Use only
+enough marinade to season the meat or fish.
+
+If too much vinegar is added to mayonnaise it robs it of its consistency
+and flavor. All salads must be mixed at the last minute, at serving
+time. Mayonnaise dressing may be made hours before and the meat, lettuce
+and celery prepared, but each must be kept in a separate dish until
+mixing time.
+
+
+*SALAD DRESSINGS*
+
+
+MAYONNAISE DRESSING
+
+Beat the yolk of one egg in a cold dish with a silver or wooden fork. If
+the weather is very warm, place the bowl in a larger vessel filled with
+chopped ice. When the egg is beaten add one-half teaspoon of salt, dash
+of red pepper, one-half teaspoon of English mustard and olive oil, drop
+by drop, being careful to beat well without reversing the motion for
+fear of curdling. When the dressing thickens, begin adding the vinegar
+or lemon juice, drop by drop. Then add more olive oil, then more acid,
+continuing until one cup of olive oil and two teaspoons of vinegar or
+lemon juice are all used. Be sure to have all the ingredients and dishes
+as cold as possible.
+
+If the mixture should curdle, begin immediately with a fresh egg in a
+fresh dish and when it is well beaten add carefully the curdled mixture,
+drop by drop.
+
+To serve twenty people one pint of mayonnaise is required.
+
+
+MAYONNAISE WITH WHIPPED CREAM
+
+When you are in want of a large quantity of dressing, mayonnaise or
+French, add one pint of whipped cream to your prepared dressing,
+stirring thoroughly, just before ready to serve.
+
+
+COLORED MAYONNAISE
+
+To color mayonnaise, chop parsley leaves very fine; pound them in a
+small quantity of lemon juice; strain and add the juice to the dressing.
+
+
+WHITE MAYONNAISE
+
+To make white mayonnaise, follow the ordinary directions, using lemon
+juice instead of vinegar, omitting the mustard and adding, when
+finished, a half cup of whipped cream or half an egg white beaten very
+stiff.
+
+
+RUSSIAN DRESSING
+
+Make one-half pint of mayonnaise dressing and add to it the following:
+Two hard-boiled eggs chopped fine, two to four tablespoons of tomato
+catsup, one tablespoon of finely chopped parsley, one teaspoon of finely
+chopped or grated white onion or shallot, after these ingredients are
+mixed, fold them into one cup of mayonnaise and serve. Enough for ten
+people.
+
+
+BOILED DRESSING WITH OLIVE OIL (PARVE)
+
+Beat three whole eggs until very light, add two tablespoons of olive
+oil, stirring constantly, add a good pinch of salt, pepper, mustard and
+cayenne pepper. Heat one-half cup of vinegar with one teaspoon of sugar
+in it, stir while hot into the eggs and put it back on the stove in a
+double boiler or over hot water in another saucepan and stir until
+thick. Serve cold.
+
+
+MUSTARD DRESSING
+
+Take yolk of one hard-boiled egg and rub smooth in a bowl. Add two
+teaspoons of French mustard, salt, pepper, and little sugar. Add a
+little oil, and then a little vinegar. Garnish top with the white, cut
+in pieces.
+
+
+SOUR CREAM DRESSING
+
+Mix one cup of sour cream and three eggs, well beaten. Dissolve two
+tablespoons of sugar and one tablespoon of mustard in one-half cup of
+vinegar; salt, pepper and paprika to taste, and then stir this slowly
+into the cream and eggs. Put in double boiler, cook until thick, then
+add butter the size of an egg and cook about five minutes longer. Take
+from fire and bottle; this dressing will keep for months.
+
+
+BOILED DRESSING
+
+Mix one teaspoon of salt, one tablespoon of mustard, one tablespoon of
+sugar, one tablespoon of flour and a few grains of cayenne. Beat three
+eggs until lemon-colored and add the dry ingredients with one-half cup
+of vinegar and two tablespoons of melted butter. Cook over boiling water
+until thick; strain, add one-half cup of cream or milk. Beat until
+smooth, and cool.
+
+
+FRENCH DRESSING
+
+Mix one-half teaspoon of salt, one-fourth teaspoon of pepper, one
+teaspoon of sugar, a dash of paprika, two tablespoons of vinegar and
+four tablespoons of olive oil. Stir until well blended and use at once.
+
+
+DRESSING FOR LETTUCE
+
+Rub the yolks of two hard-boiled eggs to a paste, adding one teaspoon of
+salad oil or melted butter, being careful to add only a few drops at a
+time. Add one-half teaspoon salt, one-half teaspoon of prepared mustard,
+very little pepper, two tablespoons of white sugar. Stir very hard, then
+pour in gradually one-half teacup of vinegar.
+
+
+*SALADS*
+
+
+GREEN SALADS
+
+Imported or domestic endive, chicory, escarole and Romaine or lettuce
+must be washed, made crisp in cold water, and dried in a bag on the ice.
+Serve them with French dressing.
+
+Imported endive may, however, be served with mayonnaise, if desired.
+
+
+LETTUCE
+
+The French style of making lettuce salad is as follows: After dressing
+the salad, mix it in one tablespoon of oil, then take only two
+tablespoons of white wine vinegar, mixed with a very little pepper and
+salt, and just turn the lettuce over and over in this mixture.
+
+
+CHIFFONADE SALAD
+
+Lettuce, dandelion, chicory, a little chopped beet, chopped celery, a
+bit of tomato are mixed and covered with French dressing. The dressing
+is usually flavored both with onion and garlic.
+
+
+ASPARAGUS SALAD
+
+Boil the asparagus in salted water, being very careful not to break the
+caps; drain, and pour over it when cold a mayonnaise dressing, with some
+chopped parsley. Serve each person with three or four stems on a plate,
+with a little mayonnaise dressing. Do not use a fork; take the stems in
+the fingers and dip in the dressing.
+
+
+BEET SALAD
+
+Boil beets when tender, skin quickly white hot and slice them into a
+bowl. Sprinkle salt, pepper, a tablespoon of brown sugar, some caraway
+seeds, one medium-sized onion in slices and pour over all one-half cup
+of vinegar which has been boiled; with a fork mix the hot vinegar
+through the other ingredients.
+
+
+BEET AND CAULIFLOWER SALAD
+
+Take some thin slices of cooked beets, some cold cooked potatoes, some
+cold cooked cauliflower, and a little chopped parsley. Pour over the
+following dressing and add salt and pepper to taste:
+
+Put one level teaspoon of mustard, one teaspoon anchovy sauce, one
+tablespoon of milk or cream, and one dessertspoon of vinegar. Mix the
+mustard with the anchovy, then add the milk, and lastly the vinegar.
+
+Tomatoes are equally good served in the same way.
+
+
+STRING BEAN SALAD
+
+String and remove the ends from one quart of beans. Cut into short
+lengths. Cover with boiling water, add one level tablespoon of wilt and
+cook until tender, but not soft. Drain and save one cup of the liquor.
+Cream one tablespoon of flour with two tablespoons of butter. Pour the
+liquid over the flour and butter, stirring constantly to avoid
+"lumping." Cook this sauce for five minutes, remove from stove and stir
+in two tablespoons of strained lemon juice. Pour this over the beans and
+serve.
+
+
+BOHEMIAN SALAD
+
+Cover the bottom of the salad bowl with crisp Romaine or lettuce;
+arrange over the top alternate slices of hard-boiled eggs and boiled
+beets. Sprinkle with finely chopped onion, cover with French dressing,
+toss and serve.
+
+
+BOILED CELERY ROOT SALAD
+
+Pare and wash the celery roots (they should be the size of large
+potatoes), put on to boil in a little salted water, and when tender
+remove from the water and set away until cool. Cut in slices about an
+eighth of an inch thick; sprinkle each slice with fine salt, sugar and
+white pepper; pour enough white wine vinegar over the salad to cover. A
+few large raisins boiled will add to the appearance of this salad. Serve
+cold in a salad bowl, lined with fresh lettuce leaves.
+
+
+CELERY ROOT BASKETS
+
+Buy large celery roots, parboil them and cut in shape of baskets and
+scallop the edge; boil beets until soft and cut them in small balls
+(like potato-balls). Set celery root baskets in French dressing for
+several hours to flavor and the beet-balls in boiling sugar and vinegar.
+Fill the baskets with pickled beet-balls; roll lettuce and cut it into
+shreds and put it around the celery root basket. The green lettuce,
+white basket and red balls form a pretty color scheme, and are delicious
+as a salad.
+
+
+CHESTNUT SALAD
+
+Equal parts of boiled chestnuts and shredded celery are combined.
+Bananas, apples, celery and chestnuts. Dress with mayonnaise and serve
+on lettuce leaves.
+
+
+COLD SLAW OR CABBAGE SALAD
+
+Select a small, compact cabbage; strip off the outside leaves and cut
+the head in quarters. With a sharp knife slice very thin; soak in cold
+water until crisp; drain and dry between clean towels. Mix with hot
+dressing and serve when cold.
+
+
+DRESSING FOR COLD SLAW
+
+Beat the yolks of two eggs until light, add one tablespoon of sugar, one
+teaspoon of pepper, one-half teaspoon of salt and dry mustard, pour one
+cup of vinegar over, stir well and pour over the slaw.
+
+This dressing may be cooked over boiling water if so desired. Care must
+be taken in adding the vinegar gradually, and add sliced onions to the
+salad.
+
+
+CUCUMBER SALAD
+
+Pare thickly, from end to end, and lay in ice-water one hour; wipe them,
+slice thin, and slice an onion equally thin. Strew salt over them, shake
+up a few times, cover and let remain in this brine for another hour.
+Then squeeze or press out every drop of water which has been extracted
+from the cucumbers. Put into a salad bowl, sprinkle with white pepper
+and scatter bits of parsley over them; add enough vinegar to cover. You
+may slice up an equal quantity of white or red radishes and mix with
+this salad.
+
+
+CAULIFLOWER SALAD
+
+Wash the cauliflower carefully, tie in a cloth and cook in boiling salt
+water until thoroughly tender. When done, remove the cloth, pour two
+tablespoons of lemon juice over the cauliflower and set it on the ice to
+cool. When ready to serve, separate the flowerets, lay them on lettuce
+leaves, cover with French dressing and sprinkle one tablespoon of
+chopped parsley over the top.
+
+
+SALAD OF EGGPLANT (TURKISH STYLE)
+
+Use small eggplants. Place on end of toasting fork under broiler gas
+flame until the peel is black; remove the skin. The eggplant will then
+be tender; chop with wooden spoon, add lemon juice, parsley chopped
+fine, and olive oil.
+
+
+EGGPLANT SALAD (ROUMANIAN)
+
+Broil eggplant; when cool, skin, lay on platter, cut with wooden spoon,
+add a red onion cut fine, or garlic cut very fine salt and a little
+vinegar.
+
+
+TOMATO SALAD (FRENCH DRESSING)
+
+Take six firm red tomatoes, wash and wipe them neatly, slice them in
+thin slices with a very sharp knife. Line a salad bowl with lettuce
+leaves, lay the sliced tomatoes in, sprinkle with salt and pepper, serve
+with French dressing.
+
+
+MAYONNAISE OF TOMATOES (WHOLE)
+
+Select tomatoes that are of uniform size, round, smooth and spotless,
+scald and take off outer skin, set away on ice until ready to serve.
+Serve on individual dishes, putting each on a lettuce leaf and pour a
+tablespoon of mayonnaise dressing over each tomato.
+
+
+STUFFED TOMATOES
+
+Select round, very firm and even sized tomatoes, cut off the top
+(reserve to use as a cover), scrape out the inside, being very careful
+to not break the tomato. Fill each tomato with some finely prepared
+"cold slaw," cover with the top of the tomato, lay them on lettuce
+leaves and pour a mayonnaise dressing over each. You may lay them en
+masse on a decorated platter, heaping them in the shape of a mound, or
+serve individually.
+
+
+STUFFED TOMATOES, CHEESE SALAD
+
+Wash and skin six small tomatoes. Cut a piece from the stem end of each
+and when cold remove a portion of the pulp from the centre. Then
+sprinkle with salt and invert on the ice to chill. Mash to a paste one
+small cream cheese add two tablespoons of chopped pimento, one
+tablespoon of French mustard. Blend well, moisten with a French dressing
+and fill into the tomato shells. Arrange on a bed of crisp lettuce
+leaves and pour over each tomato a tablespoon of thick boiled dressing.
+
+
+LIMA BEAN SALAD
+
+Take two cups of cold, cooked Lima beans, two stalks of chopped celery,
+one dozen chopped olives, one teaspoon of onion juice, one teaspoon of
+salt, and a dash of red pepper. Mix thoroughly and serve on lettuce
+leaves with French dressing and garnish with green and red peppers cut
+in squares.
+
+
+PEPPER AND CHEESE SALAD
+
+Fill green peppers with a mixture of cream cheese and chopped olives.
+Set on the ice and then slice the peppers and serve a slice (shaped like
+a four-leaf clover) on a leaf of lettuce. Small brown bread sandwiches
+go well with this.
+
+
+GREEN PEPPERS FOR SALAD
+
+Put whole, green sweet pepper in boiling water and cook until tender.
+Place on platter and drain. Make a dressing of vinegar, salt, sugar and
+oil. Serve.
+
+
+PEPPER SALAD
+
+Cut the peppers lengthwise in half, and fill with a mixture of flaked,
+cold cooked fish and minced celery, mixed with mayonnaise.
+
+
+POTATO SALAD, No. 1
+
+Boil ten potatoes (small, round ones preferred) in their skins. When
+done, peel them while, still hot and slice in thin, round slices. Spread
+over the potatoes one onion, sliced fine, and sprinkle generously with
+salt and pepper, add one tablespoon of mustard seed, one-half tablespoon
+of celery seed, and one-half tablespoon of sugar.
+
+Beat one egg until light, pour two tablespoons of goose or chicken fat,
+melted, over the eggs, stir well, add one-half cup of vinegar, pour over
+the seasoned potatoes: then add one-quarter cup of hot water and if
+necessary, add a little more vinegar, salt or pepper. One or two chopped
+hard-boiled eggs added improves the salad. Line a salad bowl with
+lettuce leaves, pour in the salad and decorate the top with grated
+hard-boiled eggs.
+
+Melted butter may be used if for a milk meal or heated olive oil for a
+parve salad in place of the melted fat.
+
+
+POTATO SALAD, No. 2
+
+Boil one quart of small potatoes, Bermuda potatoes are best. Do not peel
+them, just wash and scrub the potatoes thoroughly in cold water. Put
+them in a kettle with enough cold water, slightly salted, just to cover
+them; stand them over a brisk fire with the kettle covered until the
+water begins to boil; then turn down the heat, lift the cover of the
+kettle slightly and let the potatoes cook slowly till done. Drain off
+the water and stand the potatoes where they will get cold. But do not
+put them in a refrigerator. When quite cold, peel the potatoes and slice
+them very thin in a salad bowl. To every two layers of potato slices
+sprinkle over a very light layer of white onions sliced very thin. Texas
+onions are particularly fine for this purpose.
+
+When the salad bowl is well filled pour over the salad a French dressing
+made of equal parts of oil and vinegar; let the vinegar be part
+tarragon; use a palatable amount of salt and pepper. When ready to
+serve, cover the surface of the salad with a stiff mayonnaise in which a
+suggestion of cream has been mixed. Ornament with quarters of
+hard-boiled eggs, boiled beets cut in fancy slices and a fringe of
+parsley around the edge of the bowl.
+
+
+POTATO SALAD, No. 3
+
+Put into a bowl two tablespoons of olive oil, one tablespoon of sugar,
+one teaspoon of salt, some pepper and one tablespoon of vinegar and mix
+all together. Cut into this in slices six hot potatoes. Then cut into
+small pieces two small onions, a little garlic, some parsley, six
+stuffed olives, three hearts of celery (or the end of it), six radishes,
+three slices of red beets and two hard-boiled eggs. Add this to the
+gravy in the bowl, mix well, and season to taste. Put all into a glass
+dish and pour over this a prepared mayonnaise dressing. Decorate with
+parsley, olives (whole), some lettuce and put in the centre some celery
+leaves.
+
+
+SQUASH SALAD (TURKISH STYLE)
+
+Grate off the skin of long squash (the kind that looks like cucumbers),
+cut the squash in slices, one-quarter of an inch thick, and fry in olive
+oil; prepare a sauce with a little vinegar, one-half teaspoon of
+prepared mustard, two tablespoons of olive oil, beat these ingredients
+very well; add two shallots or leeks, cut in small pieces, pour sauce
+over the squash and serve.
+
+
+WALDORF SALAD
+
+Mix an equal quantity of sliced celery and apples, and a quarter of a
+pound of pecans or English walnuts, chopped fine. Put over a tablespoon
+of lemon juice and sufficient mayonnaise dressing to thoroughly cover.
+To be absolutely correct, this salad should be served without lettuce;
+it can, however, be dished on lettuce leaves.
+
+
+WATER-LILY SALAD
+
+Boil twenty minutes, one egg for each lily; remove shell and while still
+warm cut with silver knife in strips from small end nearly to base; very
+carefully lay back the petals on a heart of bleached lettuce; remove
+yolks and rub them with spoon of butter, vinegar, a little mustard, salt
+and paprika; form cone-shaped balls, and put on petals, sprinkling bits
+of parsley over balls. Two or three stuffed olives carry out the effect
+of buds; serve on cut-glass dishes to give water effect.
+
+
+
+MARSHMALLOW SALAD
+
+Cut up one-quarter pound of marshmallows into small squares, also
+contents of one-half can of pineapple. Let the marshmallows be mixed
+with the pineapples quite a while before salad is put together; add to
+this one-quarter pound of shelled pecans. Make a drip mayonnaise of one
+yolk of egg into which one-half cup of oil is stirred drop by drop; cut
+this with lemon juice, but do not use any sugar; to two tablespoons of
+mayonnaise, add four tablespoons of whipped cream. Serve on fresh, green
+lettuce-leaves.
+
+
+COTTAGE CHEESE SALAD
+
+Mix thoroughly one pound of cheese, one and one-half tablespoons of
+cream, one tablespoon of chopped parsley and salt to taste. First fill a
+rectangular tin mold with cold water to chill and wet the surface; line
+the bottom with waxed paper, then pack in three layers, putting two or
+three parallel strips of pimento between layers. Cover with waxed paper
+and set in a cool place until ready to serve; then run a knife around
+the sides and invert the mold. Cut in slices and serve on lettuce leaves
+with French dressing and wafers. Minced olives may be used instead of
+the parsley, and chopped nuts also may be added.
+
+
+CREAM CHEESE SALAD
+
+Moisten a cream cheese with cream and beat to a froth. Arrange in a
+mound shape on a dish and turn preserved gooseberries over it. Serve
+with biscuits.
+
+
+CREAM CHEESE SALAD WITH PINEAPPLES
+
+Serve one slice of Hawaiian pineapple on lettuce leaves. On the
+pineapple slice place a spoon of cream cheese and some chopped walnuts
+and top off with a dash of mayonnaise dressing.
+
+
+FRUIT SALAD
+
+Slice one pineapple, three oranges, and three bananas. Pour over it a
+French mayonnaise, put on lettuce leaves and serve at once. For those
+who do not care for the mayonnaise, make a syrup of one cup of sugar and
+one-half cup of water, boil until thick, add juice of lemon, let
+slightly cool, then pour over fruit. Let stand on ice one to two hours.
+Another nice dressing is one cup of claret, one-half cup of sugar, and
+piece of lemon. Always use lemon juice in preference to vinegar in fruit
+salads. All fruits that go well together may be mixed. This is served
+just before desert.
+
+
+FRUIT AND NUT SALAD
+
+Slice two bananas, two oranges and mix them with one-half cup of English
+walnuts and the juice of one-half lemon with French dressing. Serve on
+lettuce leaves.
+
+
+GRAPE-FRUIT SALAD
+
+Cut the grape-fruit in halves and remove the pulp, being careful to get
+none of the tough white skin. Mix with bananas and oranges and stir in
+white mayonnaise dressing. Remove all skin from the inside, of the
+grape-fruit and fill with the mixture, heaping it high and ornamenting
+with maraschino cherries. Lay each half in a bed of lettuce leaves and
+serve.
+
+
+BANANA DAINTY
+
+Cut the bananas in half crosswise and arrange them on a plate, radiating
+from the center. Sprinkle with grated nuts or nutmeg and heap white
+mayonnaise in the center. Garnish with maraschino cherries.
+
+
+HUNGARIAN FRUIT SALAD
+
+Mix together equal parts of banana, orange, pineapple, grapefruit and
+one-half cup of chopped nuts. Marinate with French dressing. Fill apple
+or orange skins with mixture. Arrange on a bed of watercress or lettuce
+leaves. Sprinkle with paprika.
+
+
+NUT SALAD
+
+Make a plain grape-fruit salad. When you have it ready to serve, cover
+the top thickly with finely chopped almonds or pecans mixed. Pour over
+French dressing.
+
+
+RUSSIAN FRUIT SALAD
+
+Peel and pit some peaches, cut in slices and add as much sliced
+pineapple, some apricots, strawberries and raspberries, put these in a
+dish. Prepare a syrup of juice of two lemons, two oranges, one cup of
+water and one pound sugar, a half teaspoon of powdered cinnamon, grated
+rind of lemon, add one cup red wine and a half glass of Madeira, arrak
+or rum. Boil this syrup for five minutes, then pour over the fruit,
+tossing the fruit from time to time until cool. Place on ice and serve
+cold.
+
+
+FISH SALAD
+
+Take one pound cold boiled fish left over from the day previous, or boil
+fresh fish and let cool, then skin, bone and flake. If fresh fish is
+used, mix two tablespoons of vinegar, a pinch of salt and pepper with
+the fish. Make a mayonnaise dressing (French mayonnaise preferred), and
+mix half with the fish, leaving other half to spread over top of salad,
+after it is put in bowl. Serve either with or without lettuce leaves.
+
+
+FISH SALAD FOR TWENTY PEOPLE
+
+Boil four pounds of halibut, cool and shred fish. Marinate the fish as
+directed. When ready to serve add six hard-boiled eggs chopped, and one
+pint bottle of pickles or chow-chow. The pickle may be omitted and
+celery cut fine be added. When these are well mixed serve on lettuce
+leaves with mayonnaise dressing, of which one pint will be required.
+
+
+MAYONNAISE OF FLOUNDER
+
+Put some fillets of flounder into boiling water with a little salt and
+lemon juice, and cook until tender, then drain thoroughly.
+
+When cold, put them in the center of some chopped lettuce, cover with
+mayonnaise sauce and garnish with slices of tomatoes and hard-boiled
+eggs.
+
+
+HERRING SALAD, No. 1
+
+Soak four herrings in cold water overnight, and then rinse several times
+in fresh cold water. Skin, bone, and cut in one-half inch pieces. Peel
+two apples, and cut in dice. Mix with herring, then add one-half cup of
+coarsely chopped almonds and one onion chopped fine. Remove the milsner
+or soft egg from the inside of herring, and mash perfectly smooth. Add
+one-half cup of vinegar, one teaspoon of sugar, pinch of pepper. Mix
+well, and then pour over herring, stirring with a fork to prevent
+mashing. Set in ice-box until ready to serve. Put sliced lemons on top.
+Herring can be left whole, dressing made and poured over whole herrings.
+
+
+HERRING SALAD, No. 2
+
+Soak three nice herrings in cold water three hours. Then remove the head
+and tail and bones. With a scissors cut in pieces as small as dice, add
+one-half cup of English walnuts cut fine, one tablespoon of boiled beets
+cut fine, two tablespoons of capers, one large apple cut in small pieces
+and one dill pickle cut up. Then take the soft egg (milchner) and mix
+with two cups of white vinegar until soft, add one teaspoon of sugar,
+three cloves and allspice and pour the sauce over the ingredients. The
+sauce should not be too thick. Mix all well together, and serve a
+spoonful on a lettuce leaf for each person.
+
+This salad will keep for weeks.
+
+
+HUNGARIAN VEGETABLE SALAD
+
+Mix together one cup each of cold cooked peas, beans, carrots, and
+potatoes. Cover with French dressing and let stand for twenty minutes.
+Add one cup of smoked salmon or haddock, cut in small pieces, the
+chopped whites of four hard-boiled eggs and two stalks of celery. Mix
+thoroughly, garnish top with yolk of egg pressed through a wire sieve;
+and with cucumbers and beets, cut in fancy shapes.
+
+
+SALMON SALAD
+
+Either cold boiled salmon or the canned variety may be used. In the
+latter event wash the fish, in cold water, drain and expose to the
+outside air for at least one hour, as this removes any suggestion of the
+can. Flake the fish into small particles and to each cupful of the fish
+add the same quantity of shredded lettuce, one coarsely chopped
+hard-boiled egg, three slices of minced cucumber and six chopped olives.
+Mix the ingredients well, moisten with either a mayonnaise or boiled
+dressing and serve in individual portions in nest of heart lettuce
+leaves. Mask each portion with a tablespoon of dressing and garnish with
+capers and grated egg yolk.
+
+
+MAYONNAISE ESPECIALLY FOR SALMON
+
+Rub the yolks of two hard-boiled eggs to a powder, then add eight
+tablespoons of cream very gradually to them, also white pepper, a pinch
+of salt and a mere suspicion of cayenne pepper. Lastly add two
+tablespoons of white vinegar. It is very important that this last
+ingredient be put in drop by drop, otherwise the mixture will curdle.
+
+
+MACKEREL SALAD
+
+Procure a nice fat mackerel, boil, and when cold, proceed same as for
+"Salmon Salad," only do not cut the pieces quite as small.
+
+
+MONTEREY SALAD
+
+Select fine lemons, wipe carefully, scoop out the pulp, remove the tough
+inner skin and seeds, and to the rest add one box of boneless sardines,
+finely chopped, one teaspoon of French mustard, two hard-boiled eggs
+chopped, some tabasco sauce, and mayonnaise. Fill each cup with the
+mixture. Cut a small slice from the bottom of the lemon, so that it will
+stand firmly. Garnish with chopped egg and chopped parsley, and serve on
+lettuce leaves.
+
+
+RUSSIAN SALAD
+
+Cut up all kinds of pickled cucumbers, small and large, sweet and sour,
+also (senf) mustard pickles, into very small lengths, also pickled beans
+and capers. Add six herring, which you have soaked in water for
+twenty-four hours; skin and take out every bone, cut up as you did the
+pickles. Add half a pound of smoked salmon, also cut into lengths, six
+large apples chopped very fine, and one onion grated; mix all thoroughly
+and pour a rich mayonnaise dressing over all. Next day line a salad bowl
+with lettuce leaves, fill in the salad and garnish with hard-boiled
+eggs, nuts, and capers.
+
+
+NIAGARA SALAD
+
+Pick or grind one thick slice of cold, cooked salmon. Make a dressing of
+mayonnaise, to which add one tablespoon of French mustard, one green
+onion chopped fine, one tablespoon of small Mexican peppers, one
+tablespoon of pimentos. Mix this dressing into the picked salmon.
+
+
+CHICKEN SALAD
+
+Place the chicken in boiling water, add one onion, a bay leaf and six
+cloves. Bring to a boil and let it boil rapidly for five minutes. Reduce
+the heat to below the boiling point, and let it cook until tender. Let
+chicken cool in the broth.
+
+By cooking it in this manner the dark meat will be almost as white as
+the meat of the breast. When the chicken is cold, cut into half inch
+cubes, removing all the fat and skin. To each pint allow one tablespoon
+of lemon juice, sprinkle the latter over the prepared chicken and place
+on ice. When ready to serve, mix the chicken with two-thirds as much
+white celery, cut into corresponding pieces: meanwhile prepare the
+following mayonnaise: Rub the yolks of two hard-boiled eggs as fine as
+possible, add one teaspoon of salt, then add, a drop at a time, one
+teaspoon of the finest olive oil. Stir constantly, add one teaspoon of
+prepared mustard and while pepper, and two teaspoons of white sugar;
+whip the white of one egg to a froth and add to the dressing; add about
+one-half cup of vinegar last, a spoonful at a time. Put the salad into
+the dressing carefully, using two silver forks; line the salad bowl with
+lettuce leaves, and garnish the top with the whites of hard-boiled eggs
+chopped up, or cut into half-moons. Garnish this salad with the chopped
+yolks and whites of hard-boiled eggs, being careful to have the whites
+and yolks separate. A few olives and capers will add to the decoration.
+
+
+CHICKEN SALAD FOR TWENTY PEOPLE
+
+Boil two large chickens in enough water to cover them, add salt while
+boiling; when very tender remove from the fire and allow the chickens to
+cool in the liquor in which they were boiled, when cold skim off every
+particle of fat, and reserve it to use instead of oil. If possible boil
+the chickens the day previous to using. Now cut the chickens up into
+small bits (do not chop), cut white, crisp celery in half inch pieces,
+and sprinkle with fine salt, allowing half as much celery as you have
+chicken, mixing the chicken and celery, using two silver forks to do
+this. Rub the yolks of six hard-boiled eggs as fine as possible, add
+one-half teaspoon of salt, white pepper, four tablespoons of chicken-fat
+that has been skimmed off the broth, adding one at a time, stirring
+constantly, one tablespoon of best prepared mustard, two teaspoons each
+mustard seed and celery seed, and two tablespoons of white sugar; add
+gradually, stirring constantly, one cup of white wine vinegar. Pour this
+dressing over the chicken and celery and toss lightly with the silver
+forks. Line a large salad bowl with lettuce leaves, pour in the salad
+and garnish the top with the chopped whites of six hard-boiled eggs;
+pour a pint of mayonnaise over the salad just before serving. A neat way
+is to serve the salad in individual salad dishes, lining each dish with
+a lettuce leaf, garnish the salad with an olive stuck up in the center
+of each portion.
+
+The bones of the chicken may be used for soup, letting them simmer in
+water to cover for three hours.
+
+
+BRAIN SALAD
+
+Scald brains with boiling hot water to cleanse thoroughly. Boil until
+tender, in fresh cold salt water, being careful to remove from water
+while it is yet firm. Slice lengthwise and lay in dish. Pour over
+one-half cup of vinegar, which has been sweetened with a pinch of sugar
+to remove sharp taste, pinch of salt and pepper. Garnish with parsley
+and serve cold. Can also be served with mayonnaise.
+
+
+SWEETBREAD SALAD
+
+Take cucumbers and cut lengthwise to serve the salad in; scrape out the
+inside and salt well, then squeeze and use this to mix with the filling.
+Take a pair of sweetbreads, or calf's brains, wash well, and boil; when
+done, throw in cold water at once and skim them; chop fine, add bunch of
+celery (if you can get it), one can of French peas, scraped part of
+cucumber; mix all together and season. Make a mayonnaise, mix with it,
+and fill the cucumber shells; keep all cold, and serve on lettuce leaf.
+
+
+VEAL SALAD
+
+Cut cold veal in half-inch slices, season with two tablespoons of
+vinegar, pinch of salt and pepper. Make a dressing using the yolks of
+three hard-boiled eggs, mashed smooth, add gradually two tablespoons of
+melted cold chicken or turkey grease, stir until smooth and thick, then
+add one teaspoon of prepared mustard, large pinch of salt and pepper,
+one teaspoon of sugar, one teaspoon each of mustard and celery seed, and
+five tablespoons of white vinegar. Mix the dressing well with the veal,
+and serve with or without lettuce leaves.
+
+
+NEAPOLITAN SALAD
+
+Take some white meat of a turkey, cut up fine, cut up a few pickles the
+same way, a few beets, one or two carrots, a few potatoes (the carrots
+and potatoes must be parboiled), also a few stalks of asparagus; chop up
+a bunch of crisp, white celery; a whole celery root (parboiled),
+sprinkle all with fine salt and pour a mayonnaise dressing over it. Line
+the salad bowl with lettuce leaves or white cabbage leaves. Add a few
+hard-boiled eggs and capers; garnish with sprigs of fresh parsley.
+
+
+POLISH SALAD, OR SALAD PIQUANT
+
+Lay half a dozen or more large salt pickles in water for about six
+hours, then drain off all the water. Chop up two sour apples, one large
+onion or two small ones, chop the pickles and mix all thoroughly in a
+bowl and sprinkle over them a scant half teaspoon of pepper (white) and
+a tablespoon of sugar (either white or brown), adding a pinch of salt if
+necessary. Pour enough white wine vinegar over all to just cover. Do not
+make more at a time than you can use up in a week, as it will not keep
+longer.
+
+
+
+
+*FRESH FRUITS AND COMPOTE*
+
+
+Always select the best fruit, as it is the cheapest, and requires less
+sugar; and where every piece of fruit or every berry is perfect, there
+is no waste. Raspberries are apt to harbor worms and therefore the
+freshly picked berries are safest.
+
+
+BLUEBERRIES
+
+Wash and pick over carefully, drain off all the water, sprinkle powdered
+sugar over them and serve with cream or milk.
+
+
+RASPBERRIES
+
+Pick over carefully, set on ice, and serve in a dish unsugared.
+Strawberries may be served as above.
+
+
+RASPBERRIES AND CURRANTS
+
+These berries, mixed, make a very palatable dish. Set on ice until ready
+to serve. Then pile in a mound, strewing plenty of pulverized sugar
+among them. As you do this, garnish the base with white or black
+currants (blackberries look pretty also) in bunches. Eat with cream or
+wine.
+
+
+STRAWBERRIES
+
+Pick nice ripe berries, pile them in a fruit dish. Strew plenty of
+pulverized sugar over them and garnish with round slices or quarters of
+oranges, also well sugared.
+
+
+BANANAS
+
+May be sliced according to fancy, either round or lengthwise. Set on ice
+until required. Then add sugar, wine or orange juice. In serving, dish
+out with a tablespoon of whipped cream.
+
+
+CHILLED BANANAS
+
+Cut ice-cold bananas down lengthwise, and lay these halves on a plate
+with a quarter of a lemon and a generous teaspoon of powdered sugar. Eat
+with a fork or spoon after sprinkling with lemon juice and dipping in
+sugar.
+
+
+GRAPE FRUIT
+
+Cut in half, with a sharp knife, remove seeds, and sprinkle with sugar,
+or loosen pulp; cut out pithy white centre; wipe knife after each
+cutting, so that the bitter taste may be avoided. Pour in white wine or
+sherry and sprinkle with powdered sugar, and let stand several hours in
+ice-chest to ripen. Serve cold in the shell. Decorate with maraschino
+cherry.
+
+
+ORANGES
+
+Cut an orange in half crosswise. Place on an attractive dish, scoop out
+the juice and pulp with a spoon and sweeten if necessary.
+
+
+PINEAPPLE
+
+Peel the pineapple, dig out all the eyes, then cut from the core
+downward, or chop in a chopping-bowl, and set on ice until ready to
+serve. Then sugar the fruit well, and form into a mound in a dish.
+Garnish the base well with leaves or small fruit of any kind. You may
+squeeze the juice of one orange over all.
+
+
+PEACHES
+
+Peel fine, ripe freestone peaches. Cover plentifully with pulverized
+sugar, and serve with whipped cream. The cream should be ice cold.
+Peaches should not be sliced until just before dining, or they will be
+very apt to change color.
+
+
+WATERMELONS
+
+Use only those melons that are perfectly ripe. Do not select those that
+are very large in circumference; a rough melon with a bumpy surface is
+the best. Either cut in half or plug and fill with the following: Put on
+to boil some pale sherry or claret and boil down to quite a thick syrup
+with sugar. Pour this into either a plugged melon or over the half-cut
+melon, and lay on ice for a couple of hours before serving. If you use
+claret you may spice it while boiling with whole spices.
+
+
+SNOWFLAKES
+
+Grate a large cocoanut into a fruit dish, and mix it thoroughly and
+lightly with pulverised sugar. Serve with whipped or plain sweet cream.
+
+
+TUTTI-FRUTTI
+
+Slice oranges, bananas, pineapples and arrange in a glass-bowl; sprinkle
+with pulverized sugar, and serve either with wine or cream. You may use
+both.
+
+
+RIPE TOMATOES
+
+Select nice, large, well-shaped tomatoes, pare, slice and put on ice.
+When ready to serve sprinkle each layer thickly with pulverized sugar.
+
+
+PINEAPPLE SOUFFLÉ
+
+Take a nice ripe pineapple, grate it and sweeten to taste. Beat the
+whites of two eggs stiff and mix with the pineapple. Before serving,
+whip half a pint of cream and put on the pineapple.
+
+
+FROSTED APPLES
+
+Pare and core six large apples. Cover with one pint of water and three
+tablespoons of sugar; simmer until tender. Remove from the syrup and
+drain. Wash the parings and let simmer with a little water for one-half
+hour. Beat the white of one egg to a stiff froth and add one tablespoon
+of sugar. Coat the top of the apples lightly with the meringue and place
+in a cool oven to dry. Strain the juice from the parings, add two
+tablespoons of sugar, return to the fire and let boil for five minutes;
+add a few drops of lemon juice and a little nutmeg, cool and pour around
+the apples.
+
+
+APPLE FLOAT
+
+Peel six big apples and slice them. Put them in a saucepan with just
+enough water to cover them and cook until tender. Then put them through
+a colander and add the grated rind and juice of half a lemon, sweeten to
+taste and stir in a trace of nutmeg. Fold in the stiffly beaten whites
+of four eggs and put the dish on ice. Serve with whipped or plain cream.
+
+
+APPLE DELIGHT
+
+Put a layer of apple sauce in a buttered pudding dish, dot with butter,
+add a layer of chopped peaches and apricots, sprinkle with blanched
+almonds ground rather coarsely, repeat until the pan is full; pour the
+peach juice over the mixture and bake for one hour.
+
+
+APPLE COMPOTE
+
+Take six apples ("Greenings," "Baldwins" or "Bellflowers"), pare,
+quarter, core and lay them in cold water as soon as pared. Then take the
+parings and seeds, put in a dish with a cup of water and a cup of white
+wine, and boil for about fifteen minutes. Strain through a fine sieve,
+then put on to boil again, and add half a cup of white sugar and the
+peel of half a lemon. Put in the apples and let them stew for fifteen
+minutes longer. When the apples are tender, take up each piece carefully
+with a silver spoon and lay on a platter to cool. Let the syrup boil
+down to about half the quantity you had after removing the apples, and
+add to it the juice of half a lemon. Lay your apples in a fruit dish,
+pyramid shape, pour the syrup over them, serve.
+
+
+BAKED APPLES
+
+Take large, juicy apples, wash and core them well, fill each place that
+you have cored with brown sugar, cinnamon and raisins, and put a clove
+in each apple. Lay them in a deep dish, pour a teacup of water in the
+dish, and put a little sugar on top of each apple. When well done the
+apples will be broken. Then remove them carefully to the dish they are
+to be served in and pour the syrup over them. To be eaten cold. If you
+wish them extra nice, glaze them with the beaten white of an egg, half a
+cup of pulverized sugar and serve with whipped cream.
+
+
+STEAMED SWEET APPLES
+
+For this dish use sweet apples, and steam in a closely covered iron pot
+for three-quarters of an hour.
+
+Quarter and core five apples without paring. Put into the pot and melt
+beef drippings; when hot, lay a layer of apples in, skin down, sprinkle
+with brown sugar, and when nearly done, turn and brown; place on a
+platter and sprinkle with sugar.
+
+
+FRIED APPLES
+
+Quarter and core five apples without paring. Put into a frying-pan one
+cup of sugar, one tablespoon of butter and three tablespoons of water.
+Let this melt and lay in the apples with the skin up. Cover and fry
+slowly until brown.
+
+
+APPLE SAUCE VICTORIA
+
+Pare, quarter and core the apples. Set on to boil in cold water, and
+boil them over a very brisk fire; when they are soft mash with a potato
+masher and pass the mashed apples through a sieve. Sweeten to taste and
+flavor with a teaspoon of vanilla. This way of seasoning apples is
+highly recommended, especially if they are tasteless.
+
+
+PEACH COMPOTE
+
+Pare the fruit, leave it whole and put on to boil with sweetened water.
+Add a few cloves (remove the heads), also a stick of cinnamon bark. Boil
+the peaches until tender, then take up with a perforated skimmer and lay
+them in your fruit dish. Boil the syrup until thick, then pour over the
+peaches. Eat cold with sweet cream. Common cheap peaches make a very
+nice dessert, cooked in the above manner, clings especially, which
+cannot be used to cut up.
+
+
+COMPOTE OF RASPBERRIES
+
+Make a syrup of half a pound of sugar and half a cup of water, put into
+it one quart of berries which have been carefully picked and washed.
+Boil up once. Serve cold.
+
+
+COMPOTE OF PINEAPPLE
+
+Cut off the rind of a pineapple, core and trim out all the eyes. Cut
+into desired slices. Set on to boil with half a pound of sugar, and the
+juice of one or two tart oranges. When the pineapple is tender and
+clear, put into a compote dish and boil the syrup until clear. Pour over
+all and cool. The addition of a wineglass of brandy improves this
+compote very much.
+
+
+COMPOTE OF PEARS
+
+It is not necessary to take a fine quality of pears for this purpose.
+Pare the fruit, leaving on the stems, and stew in sugar and a very
+little water. Flavor with stick cinnamon and a few cloves (take out the
+head of each clove) and when soft place each pear carefully on a platter
+until cold. Then arrange them nicely in a glass bowl or flat glass dish,
+the stems all on the outer rim. Pour over them the sauce, which should
+be boiled thick like syrup. Eat cold.
+
+
+HUCKLEBERRY COMPOTE
+
+Pick over a quart of huckleberries or blueberries, wash them and set to
+boil. Do not add any water to them. Sweeten with half a cup of sugar,
+and spice with half a teaspoon of cinnamon. Just before removing from
+the fire, add a teaspoon of cornstarch which has been wet with a little
+cold water. Do this thoroughly in a cup and stir with a teaspoon so as
+not to have any lumps in it. Pour into a glass bowl. Eat cold.
+
+
+RHUBARB SAUCE
+
+Strip the skin off the stalks with care, cut them into small pieces, put
+into a saucepan with very little water, and stew slowly until soft.
+Sweeten while hot, but do not boil the sugar with the fruit. Eat cold.
+Very wholesome.
+
+
+BAKED RHUBARB
+
+Peel and cut into two-inch lengths three bunches of rhubarb. Dredge with
+flour and put in baking dish with one cup of sugar sprinkled over. Bake
+in moderate oven three-quarters of an hour. Very nice served hot as a
+vegetable, or cold as a sauce.
+
+
+FIG SAUCE
+
+Stew figs slowly for two hours, until soft; sweeten with loaf sugar,
+about two tablespoons to a pound of fruit; add a glass of port or other
+wine and a little lemon juice. Serve when cold.
+
+
+DRIED FRUITS
+
+To cook dried fruits thoroughly they should after careful washing be
+soaked overnight. Next morning put them over the fire in the water in
+which they have been soaked; bring to a boil; then simmer slowly until
+the fruit is thoroughly cooked but not broken. Sweeten to taste. Very
+much less sugar will be needed than for fresh fruit.
+
+
+STEWED PRUNES
+
+Cleanse thoroughly, soak in water ten or twelve hours, adding a little
+granulated sugar when putting to soak, for although the fruit is sweet
+enough, yet experience has shown that the added sugar changes by
+chemical process into fruit sugar and brings out better the flavor of
+the fruit. After soaking, the fruit will assume its full size, and is
+ready to be simmered on the back of the stove. Do not boil prunes, that
+is what spoils them. Simmer, simmer only. Keep lid on. Shake gently, do
+not stir, and never let boil. When tender they are ready for table.
+Serve cold, and a little cream will make them more delicious. A little
+claret or sauterne poured over the prunes just as cooking is finished
+adds a flavor relished by many. Added just before simmering, a little
+sliced lemon or orange gives a rich color and flavor to the syrup.
+
+
+BAKED PRUNES
+
+Cook prunes in an earthenware bean pot in the oven. Wash and soak the
+prunes and put them in the pot with a very little water; let them cook
+slowly for a long time. They will be found delicious, thick and rich,
+without any of the objectionable sweetness. Lemon, juice and peel, may
+be added if desired.
+
+
+PRUNES WITHOUT SUGAR
+
+Wash prunes thoroughly, pour boiling water over same and let them stand
+for ten minutes. Then drain and pour boiling water over them again; put
+in sealed jar; see that prunes are all covered with water. Ready for use
+after forty-eight hours. Will keep for a week at a time and the longer
+they stand the thicker the syrup gets.
+
+
+STEAMED PRUNES
+
+Steam until the fruit is swollen to its original size and is tender.
+Sprinkle with powdered sugar and squeeze lemon juice over them.
+
+
+PRUNE SOUFFLÉ
+
+Remove the pits from a large cup of stewed prunes and chop fine. Add the
+whites of three eggs and a half cup of sugar beaten to a stiff froth.
+Mix well, turn into a buttered dish and bake thirty minutes in a
+moderate oven. Serve with whipped cream. If it is desired to cook this
+in individual cups, butter the cups, fill only two-thirds full, to allow
+for puffing up of the eggs, and set the cup a in a pan of water to bake.
+Some like a dash of cinnamon in this.
+
+
+SWEET ENTRÉE OF RIPE PEACHES
+
+Take large, solid peaches, pour boiling water over them so that the skin
+may be removed smoothly. Have ready thick syrup made of sugar and water.
+When boiling hot add peaches and boil about five minutes; remove and
+place in ice chest. When ready to serve have a sweet cracker on dish,
+place peach on same and pour over this a raspberry jelly slightly
+thinned and cover all with salted almonds or walnuts. Other fruits may
+be treated in like manner.
+
+
+
+
+*MEHLSPEISE (FLOUR FOODS)*
+
+
+NOODLES
+
+Beat three whole eggs very light and sift in sufficient flour to make a
+stiff paste. Work until smooth, break off a piece and roll out on board
+very thin. Break oft another piece and roll and continue until all is
+used. Let rolled-out dough dry, then cut all except one piece in long
+strips one inch wide. Fold the one piece in layers and cut very fine
+noodles. Boil large noodles in pot of salted boiling water, drain in
+colander when tender and stir in two tablespoons of butter. Heat a
+tablespoon of butter in the frying-pan and brown fine noodles in this
+butter. Sprinkle these over the broad noodles, pour a cup of milk over
+the whole and brown in stove. Serve in same dish in which it was baked.
+
+
+BROAD NOODLES
+
+Make noodles as above and when drained sprinkle with fine noodles which
+have been browned in two tablespoons of sweet dripping; serve as a
+vegetable. If so desired, a cup of soup stock may be added and noodles
+browned in stove. Serve hot.
+
+
+NOODLES WITH BUTTER
+
+Plunge one pound of noodles into two quarts of boiling water and cook
+for fifteen minutes. Drain well, replace in the same pan, season with
+one-half teaspoon of salt, two teaspoons of white pepper, adding one
+ounce good butter. Gently mix without breaking the noodles until the
+butter is thoroughly dissolved, and serve.
+
+
+NOODLES WITH CHEESE
+
+If you make the noodles at home, use two eggs for the dough; if you buy
+macaroni use one-quarter of a pound, cut up and boil in salt water; boil
+about fifteen minutes; drain off the water and let cold water run
+through them; grate a cup of cheese; melt a piece of fresh butter, about
+the size of an egg, in a saucepan, stir in a heaping tablespoon of
+flour, add gradually to this a pint of rich milk, stirring constantly;
+take from the fire as it thickens. Butter a pudding dish, lay in a layer
+of noodles, then cheese, then sauce, then begin with noodles again
+until all is used up. Sprinkle cheese on top, a few cracker crumbs and
+flakes of butter here and there. Bake until brown.
+
+
+NOODLES AND APPLES
+
+Peel and cut six apples. Take broad noodles made out of three eggs, boil
+them fifteen minutes, drain, then mix with two tablespoons of fresh
+butter. Add some cinnamon and sugar to noodles. Put a layer of noodles,
+then apples and so on until pan is filled, being careful to have noodles
+on top. Put bits of fresh butter on top. Bake until apples are tender.
+If so desired, a milchig pie crust may be made and used as an under
+crust and when apples are tender and crust done, turn out on a large
+platter with crust side on top.
+
+
+SCALLOPED NOODLES AND PRUNES
+
+Make broad noodles with three eggs. Boil until tender, drain, pouring
+cold water through colander. Stew prunes, sprinkle with sugar and
+cinnamon. In a well-greased baking-dish place one-quarter of the
+noodles, bits of butter or other fat, add one-half of the prunes, then
+another layer of the noodles, butter or fat, the remaining prunes, the
+rest of the noodles. Pour over the prune juice and spread crumbs over
+top and bake in a moderate oven until crumbs are brown.
+
+
+NOODLES AND MUSHROOMS
+
+Make broad noodles, boil and serve with melted butter spread over the
+noodles and this sauce:
+
+Brown a tablespoon of butter in the skillet, add one-half tablespoon of
+flour, then liquor of mushrooms, pinch of salt and pepper. When smooth,
+add mushrooms. Let boil and serve in a separate dish. When serving, a
+spoon of mushrooms is to be put over each portion of noodles.
+
+
+GEROESTETE FERVELCHEN PFÄRVEL (EGG BARLEY)
+
+Make just as you would a noodle dough, only stiffer, by adding and
+working in as much flour as possible and then grate on a coarse grater.
+Spread on a large platter to dry; boil one cup of egg barley in salt
+water or milk, which must boil before you put in the egg barley until
+thick. Serve with melted butter poured over them. (A simpler and much
+quicker way is to sift a cup or more of flour on a board; break in two
+eggs, and work the dough by rubbing it through your hands until it is as
+fine as barley grains.)
+
+
+PFÄRVEL--FLEISCHIG
+
+Make as much egg barley as required. Heat two tablespoons of fat, add
+one-quarter cup of onions, fry until golden brown, add the dried egg
+barley and brown nicely. Place in a pudding-dish, add three cups of hot
+soup stock or water to more than cover. Bake in a moderate oven about
+one hour or until the water has nearly all evaporated and the egg barley
+stands out like beads and is soft. The onion may be omitted. Serve hot
+in place of a vegetable.
+
+
+KAESE KRAEPFLI (CHEESE KREPLICH)
+
+Make a dough of one egg with a tablespoon of water; add a pinch of salt;
+work this just as you would noodle dough, quite stiff. Sift the flour in
+a bowl, break in the egg, add the salt and water, mix slowly by stirring
+with the handle of a knife, stirring in the same direction all the time.
+When this dough is so stiff that you cannot work it with the knife,
+flour your noodle board and work it with the hollow of your hands,
+always toward you, until the dough is perfectly smooth; roll out as thin
+as paper and cut into squares three inches in diameter. Fill with pot
+cheese or schmierkaese which has been prepared in the following manner:
+Stir up a piece of butter the size of an egg, adding one egg, sugar,
+cinnamon, grated peel of a lemon and pinch of salt, pounded almonds,
+which improve it; fill the kraepfli with a teaspoon, wet the edges with
+beaten egg, fold into triangles, pressing the edges firmly together;
+boil in boiling milk; when done they will swim to the top. Eat with
+melted butter or cream.
+
+
+BOILED MACARONI
+
+Break the macaroni into small pieces; boil for half an hour; drain and
+blanch in cold water. Reheat in tomato or cream sauce and serve. Grated
+cheese may be sprinkled over the dish if desired.
+
+
+SPAGHETTI
+
+Spaghetti is a small and more delicate form of macaroni. It is boiled
+until tender in salted water and is combined with cheese and with sauces
+the same as macaroni, and is usually left long. It makes a good garnish.
+
+
+BAKED MACARONI WITH CHEESE
+
+Cook one cup of broken macaroni in two quarts of boiling salted water
+for twenty or thirty minutes, drain and pour cold water through the
+colander. Put the macaroni in a pudding-dish in layers, covering each
+layer with cream sauce and grated cheese, one cup will be sufficient,
+and on the top layers sprinkle one cup of buttered bread crumbs. Bake in
+oven until the crumbs are brown.
+
+
+SAVORY MACARONI
+
+After baking; some flour to a pale fawn color pass it through a sieve or
+strainer to remove its gritty particles. Break half a pound of macaroni
+into short pieces, boil them in salted water until fairly tender, then
+drain.
+
+In a little butter in a saucepan brown a level tablespoon of very finely
+chopped onion, then add three or four sliced tomatoes, a half teaspoon
+of powdered mixed herbs, a little nutmeg, salt and pepper. When the
+tomatoes are reduced to a pulp add one pint of milk and allow it to come
+to the boiling point before mixing with it two tablespoons of the
+browned flour moistened with water.
+
+Stir and boil till smooth, press the whole through a strainer and return
+to the saucepan. When boiling, add the macaroni and a few minutes later
+stir in two tablespoons of grated or finely chopped cheese.
+
+It may be served at once, but is vastly improved by keeping the pan for
+half an hour by the side of the fire in an outer vessel of water. Or the
+macaroni may be turned into a casserole and finished off in the oven.
+
+For a meat meal the onions may be browned in sweet drippings or olive
+oil and soup stock substituted for the milk.
+
+
+DUMPLINGS FOR STEW
+
+Mix two teaspoons of baking powder with two cups of flour, one egg, one
+cup of cold water and a little salt.
+
+Stir all lightly together and drop the batter from the spoon into the
+stew while the water continues to boil. Cover closely and do not uncover
+for twenty minutes, boiling constantly, but not too hard. Serve
+immediately in the stew.
+
+
+SPAETZLEN OR SPATZEN
+
+Sift two cups of flour into a bowl, make a depression in the centre and
+break into it two eggs, add a saltspoon of salt and enough water or milk
+to form a smooth, stiff dough. Set on some water to boil, salt the water
+and when the water boils drop the spaetzle into it, one at a time. Do
+this with the spoon with which you cut the dough, or roll it on a board
+into a round roll and cut them with a knife. When the spaetzle are
+done, they will rise to the surface, take them out with a perforated
+skimmer and lay them on a platter. Now heat two tablespoons of butter
+and add bread crumbs, let them brown for a minute and pour all over the
+spaetzle. If you prefer you may put the spaetzle right into the spider
+in which you have heated the butter. Another way to prepare them is
+after having taken them out of the water, heat some butter in a spider
+and put in the spaetzle, and then scramble a few eggs over all, stirring
+eggs and spaetzle together. Serve hot.
+
+
+SOUR SPATZEN
+
+Brown three tablespoons of flour with one tablespoon of sweet drippings,
+add a small onion finely chopped, then cover the spider and let the
+onion steam for a little while; do this over a low heat so there will be
+no danger of the union getting too brown; add vinegar and soup stock and
+two tablespoons of sugar. Let this boil until the sauce is of the right
+consistency. Serve with spaetzlen made according to the foregoing
+recipe, using water in place of the milk to form the dough. Pour the
+sauce over the spaetzlen before serving. By adding more sugar the sauce
+may be made sweet sour.
+
+
+LEBERKNADEL (CALF LIVER DUMPLINGS)
+
+Chop and pass through a colander one-half pound of calf's liver; rub to
+a cream four ounces of marrow, add the liver and stir hard. Then add a
+little thyme, one clove of garlic grated, pepper, salt and a little
+grated lemon peel, the yolks of two eggs and one whole egg. Then add
+enough grated bread crumbs or rolled crackers to this mixture to permit
+its being formed into little marbles. Drop in boiling salt water and let
+cook fifteen minutes; drain, roll in fine crumbs and fry in hot fat.
+
+
+MILK OR POTATO NOODLES
+
+Boil seven or eight potatoes, peel and let them stand several hours to
+dry; then grate them and add two eggs, salt and enough flour to make a
+dough thick enough to roll. Roll into long, round noodles as thick as
+two pencils and cut to length of baking-pan. Butter pan and lay noodles
+next to each other; cover with milk and lumps of butter and bake fifteen
+minutes, till yellow; serve immediately with bread crumbs browned in
+butter.
+
+
+KARTOFFEL KLOESSE (POTATO DUMPLINGS)
+
+Boil about eight potatoes in their jackets and when peeled lay them on a
+platter overnight. When ready to use them next day, grate, add two
+eggs, salt, a little nutmeg if desired, one wine-glass of farina, a
+tablespoon of chicken fat, one scant cup of flour gradually, and if not
+dry enough add more flour, but be sure not to make the mixture too stiff
+as this makes the balls heavy. Place balls in salted boiling water, cook
+until light and thoroughly done, serve just, as they are or fried in
+chicken fat until brown.
+
+The dumplings may be made of the same mixture and in the centre of each
+dumpling place stripes of bread one inch long and one-fourth inch thick
+which have been fried in chicken fat and onions. Flour your hands well
+and make into dumplings. Put into boiling-salted water, boil about
+twenty-five minutes. Serve at once with chopped onions browned, or
+browned bread crumbs and chicken fat.
+
+
+WIENER KARTOFFEL KLOESSE
+
+Boil eight potatoes. When they are very soft drain off every drop of
+water, lay them on a clean baking-board and mash them while hot with a
+rolling-pin, adding about one cup of flour. When thoroughly mashed,
+break in two eggs, salt to taste, and flavor with grated nutmeg. Now
+flour the board thickly and foil out this potato dough about as thick as
+your little finger and spread with the following: Heat some fresh goose
+fat in a spider, cut up part of an onion very fine, add it to the hot
+fat together with one-half cup of grated bread crumbs. When brown,
+spread over the dough and roll just as you would a jelly-roll. Cut into
+desired lengths (about three or four inches), put them in boiling water,
+slightly salted, and boil uncovered for about fifteen minutes. Pour some
+hot goose grease over the dumplings.
+
+
+BAIRISCHE DAMPFNUDELN, No. 1
+
+Soak one cake of compressed yeast in a cup of lukewarm milk with a
+teaspoon of sugar, a teaspoon of salt, and sift a pint of flour in a
+bowl, in which you may also stir a small cup of milk and one egg. Pour
+in the yeast and work all thoroughly, adding more flour, but guarding
+against getting the dough too stiff. Cover up the bowl of dough and let
+it raise until it is as high again, which will take at least four hours.
+Flour a baking-board and mold small biscuits out of your dough, let them
+raise at least half an hour. Then butter a large, round, deep pan and
+set in your dumplings, brushing each with melted butter as you do so.
+When all are in, pour in enough milk to reach just half way up to the
+dumplings. Bake until a light brown. Eat hot, with vanilla sauce.
+
+
+BAIRISCHE DAMPFNUDELN, No. 2
+
+Make the dough just as you would in the above recipe, adding a
+tablespoon of butter, and after they have risen steam instead of baking
+them. If you have no steamer improvise one in this way: Put on a kettle
+of boiling water, set a colander on top of the kettle and lay in your
+dumplings, but do not crowd them; cover with a close-fitting lid and put
+a weight on top of it to keep in the steam, when done they will be as
+large again as when first put in. Take up one at first to try whether it
+is done by tearing open with two forks. If you have more than enough for
+your family, bake a pan of biscuits out of the remaining dough. Serve
+dumplings hot with prune sauce.
+
+
+APPLE SLUMP
+
+Pare, core and quarter apples, add a little water and sugar to taste,
+stew until tender and cover with the following mixture: Sift one pint of
+flour and one teaspoon of baking powder, add a pinch of salt and two
+cups of milk, mix and turn out onto a lightly floured board. Roll to
+one-half inch thickness and place over the stewed apples, cover and cook
+for ten minutes without lifting the lid. Serve hot with cream and sugar
+or soft custard.
+
+
+BOILED APPLE DUMPLINGS
+
+Beat well, without separating, two eggs, add a pinch of salt, two cups
+of milk and one cup of flour. To a second cup of flour, add two
+teaspoons of baking powder; add this to the batter and as much more
+flour as is necessary to make a soft dough. Roll out quickly one-half
+inch thick. Cut into squares, lay two or three quarters of pared apples
+on each, sprinkle with sugar and pinch the dough around the apples. Have
+a number of pudding cloths ready, wrung out of cold water, and sprinkle
+well with flour. Put a dumpling in each, leave a little room for
+swelling and tie tightly. Drop into a kettle of rapidly boiling water
+and keep the water at a steady boil for an hour. Serve hot with hard
+sauce.
+
+Have a saucer in the bottom of kettle to prevent burning.
+
+
+FARINA DUMPLINGS
+
+Beat yolks of four eggs with three tablespoons of goose, turkey or
+chicken fat, but if these are not convenient, clear beef drippings will
+do. Put in enough farina to make a good Batter. Beat whites of eggs to
+a stiff froth with pinch of salt, and stir in batter. Put on in large
+boiler sufficient water to boil dumplings and add one tablespoon of
+salt. When boiling drop in by tablespoons. Boil one hour. This quantity
+makes twenty dumplings.
+
+
+HUCKLEBERRY DUMPLINGS
+
+Take a loaf of stale bread; cut off the crust and soak in cold water,
+then squeeze dry. Beat three eggs light, yolks and whites together add
+one quart berries and mix all together with a little brown sugar and a
+pinch of salt. Boil steadily one hour, serve with hard sauce.
+
+
+PLUM KNOEDEL (HUNGARIAN)
+
+Boil several potatoes, mash, mix with one egg yolk, a little salt and
+enough flour to make a dough soft enough to hold the impress of the
+finger. Roll out and cut into four-cornered pieces; in each square place
+a German plum which has had the pits removed and a mixture of sugar and
+cinnamon; put in place of the pit. Roll each square into a round
+dumpling; put these into a pan with boiling; salted water and let them
+cook covered for six or eight minutes. When done, serve with some bread
+crumbs browned in butter or schmalz and spread over the knoedel.
+
+
+PEAR DUMPLING (BIRNE KLOESSE)
+
+Take half a loaf of white bread or as much stale white bread, soak the
+white part and grate the crust, add one cup of suet chopped very fine,
+one cup of flour, one egg, salt and spices to taste, and one-half
+teaspoon of baking-powder. Make this into a dumpling, put it on a tiny
+plate in a large kettle. Lay prunes and pears around, about a pound of
+each, one cup of brown sugar, two pieces of stick cinnamon, dash of
+claret and cold water to almost cover; then cover kettle tightly and
+boil four hours. Serve hot.
+
+Prunes and dried apples may be used as well.
+
+
+PEACH DUMPLINGS
+
+Make a dough of a quart of flour and a pint of milk, or water, a
+tablespoon of shortening, a pinch of salt, one egg and a spoon of sugar;
+add a piece of compressed yeast, which has previously been dissolved in
+water. Let the dough raise for three hours. In the meantime make a
+compote of peaches by stewing them with sugar and spices, such as
+cinnamon and cloves. Stew enough to answer for both sauce and filling.
+When raised, flour the baking-board and roll out the dough half an inch
+thick. Cut cakes out of it with a tumbler, brush the edges with white of
+egg, put a teaspoon of peach compote in the centre of a cake and cover
+it with another layer of cake and press the edges firmly together. Steam
+over boiling water and serve with peach sauce. A delicious dessert may
+also be made by letting the dough rise another half hour after being
+rolled out, and before cutting.
+
+Compote of huckleberries may be used with these dumplings instead of
+peaches, if so desired.
+
+
+CHERRY ROLEY-POLEY
+
+Make a rich baking-powder biscuit dough, and roll it out until it is
+about two-thirds of an inch thick. Pit and stew enough cherries to make
+a thick layer of fruit and add sugar to taste. Spread them over the
+dough thickly and roll it up, taking care to keep the cherries from
+falling out. Wrap a cloth around it, and sew it up loosely with coarse
+thread, which is easily pulled out. Allow plenty of room for the dough
+to rise. Lay the roley-poley on a plate, set it in a steamer and steam
+for an hour and a half. Serve in slices, with cream or sauce.
+
+
+SHABBAS KUGEL
+
+Soak five wheat rolls in water, then press the bread quite dry, add one
+cup of drippings or one-half pound of suet chopped very fine, a pinch of
+salt, two eggs well beaten, one teaspoon of cinnamon, one grated lemon
+rind, one-half cup of sugar, one tablespoon of water. Stir all together
+thoroughly, grease the kugel pot well with warm melted fat, pour in the
+mixture and send it Friday afternoon to the bakery where it will remain
+till Saturday noon; it will then be baked brown. If one has a coal range
+that will retain the heat for the length of time required, it will be
+baked nicely. The kugel must be warm, however, when served.
+
+
+KUGEL (SCHARFE)
+
+If one desires an unsweetened kugel omit the sugar and cinnamon in the
+recipe above and season with salt and pepper. When required for any
+other meal but Shabbas, a kugel can be baked brown in two hours.
+
+
+KUGEL
+
+Soak five ounces of white bread--it may be stale bread--in cold water;
+then squeeze out every bit of water, put it in a bowl, add three-fourths
+cup of soft goose fat in small pieces, five whole eggs; one cup of
+flour, one-half cup of sugar, one-fourth cup of cracker meal, three
+apples and two pears cut in small pieces, two dozen raisins with the
+seeds removed, salt to taste, a tiny pinch of pepper, one-quarter
+teaspoon each of cinnamon and allspice. Mix all well together, and pour
+into an iron pan that has the bottom well covered with goose-fat; stick
+a few pieces of cut apple or pear in the top of the pudding. Pour a cup
+of cold water over all; place in the oven to bake. Bake slowly for five
+or six hours. If the water cooks out before it is ready to brown, add
+more. Bake brown, top and bottom.
+
+
+NOODLE KUGEL
+
+Cook three cups of broad noodles in salted boiling water ten minutes.
+Drain and add three-fourths cup of chicken or goose fat and four eggs,
+well beaten. Place in a well-greased iron pot and bake until the top of
+the kugel is well browned. Serve hot with raspberry jelly or stewed
+fruit of any kind.
+
+
+PEAR KUGEL
+
+Cream one cup of rendered fat with one cup of sugar, add one-half loaf
+of bread, previously soaked and pressed dry, a little salt, one-fourth
+cup of flour. Grease pudding-dish and put in alternate layers of the
+mixture and pears that have been boiled with water, sugar and claret.
+Bake slowly three hours.
+
+
+KRAUT KUGEL
+
+Chop up cabbage and let stew in fat slowly until quite brown. Do this
+the day previous to using. Next day mix in with the stewed cabbage
+one-fourth of a loaf of bread soaked in water and squeezed dry, one-half
+cup of flour, one-half cup of brown sugar, one-eighth pound of raisins,
+some finely chopped citron, one-fourth pound of almonds (mixed with a
+few bitter almonds), one-half teaspoon of salt, some cinnamon and
+allspice, about a teaspoon, juice and peel of one lemon and four eggs.
+Mix all thoroughly, pour into well-greased iron pan (kugel pot) and bake
+slowly.
+
+
+APPLE KUGEL
+
+Soak half a loaf of bread in water and squeeze dry, shave a cup of suet
+very fine and cut up some tart apples in thin slices. Add sugar,
+raisins, cinnamon, about one-quarter cup of pounded almonds and the
+yolks of three eggs. Mix all thoroughly. Add whites beaten to a stiff
+froth last. Bake one hour.
+
+
+RICE KUGEL
+
+Boil one cup of rice in water until done, then let it cool. In the
+meanwhile rub one-fourth cup of chicken-fat to a cream, add a scant cup
+of powdered sugar, a little cinnamon, the grated peel of one lemon, the
+yolks of three eggs, adding one at a time; one-half cup of raisins
+seeded, one-half pound of stewed prunes pitted, then add the cold rice.
+One-half cup of pounded almonds mixed with a few bitter ones improves
+this pudding. Serve with a pudding sauce, either wine or brandy. This
+pudding may be eaten hot or cold and may be either baked or boiled. If
+baked, one hour is required; if boiled, two hours; the water must be
+kept boiling steadily. Left-over rice may be used, butter instead of the
+fat, and the rice may be boiled in milk.
+
+
+APPLE SCHALET, No. 1
+
+Take one pound of fresh beef heart fat, shave it as fine as possible
+with a knife. Sift one quart of flour into a deep bowl, add two tumblers
+of ice-cold water, one tablespoon of brown sugar, a saltspoon of salt,
+then add the shaved heart fat and work well into the sifted flour. Put
+it on a pie-board and work as you would bread dough, with the palm of
+your hand, until it looks smooth enough to roll. Do not work over five
+minutes. Now take half of this dough, flour your pie-board slightly and
+roll out as you would pie dough, about once as thick. Grease a deep
+pudding-dish (an iron one is best), one that is smaller at the bottom
+than the top, grease it well, line the pudding-dish, bottom and sides,
+clear to the top, fill this one-third full with chopped tart apples,
+raisins, part of a grated lemon peel, citron cut quite fine, pounded
+almonds and melted drippings here and there. Sprinkle thickly with
+sugar, half brown and half white, and a little ground cinnamon. Moisten
+each layer with one-half wine-glass of wine. Now put another layer of
+dough, rolling out half of the remaining dough and reserving the other
+half for the top covering, fill again with apples, raisins, etc., until
+full, then put on top layer. Press the dough firmly together all round
+the edge, using a beaten egg to make sure of its sticking. Roll the side
+dough over the top with a knife and pour a cup of water over the pudding
+before setting it in the oven. Time for baking, two hours. If the top
+browns too quickly, cover.
+
+This advantage of this pudding is, it may be baked the day previous to
+using, in fact, it is better the oftener it is warmed over--always
+adding a cup of water before setting it in the oven. Before serving the
+pudding turn it out carefully on a large platter, pour a wine-glass of
+brandy which has been slightly sweetened over the pudding and light it,
+carry to the table in flames. A novice had better try this pudding
+plain, omitting the wine, brandy, almonds and citron, moistening with
+water instead of wine before baking. Almost as nice and very good for
+ordinary use. Some apples require more water than others, the cook
+having to use her own judgment regarding the amount required.
+
+
+APPLE SCHALET, No. 2
+
+Line an iron pudding-dish with schalet dough, greasing it well before
+you do so. Chop up some apples quite fine, put on the crust, also some
+raisins (seeded), sugar and cinnamon, then put another layer of pie and
+another layer of chopped apples, and so on until filled, say about three
+layers, the last being crust. Bake slowly and long until a nice dark
+brown.
+
+
+SCHALET DOUGH (MERBER DECK)
+
+Cream four tablespoons of drippings, add a pinch of salt, two
+tablespoons of granulated sugar, beat in well one egg, add one cup of
+sifted flour and enough cold water to moisten dough so that it can be
+rolled out--about three tablespoons will be sufficient; it depends on
+the dryness of the flour how much is required.
+
+
+NOODLE SCHALET
+
+Make the quantity of noodles desired, then boil. When done, drain
+through colander, pouring cold water over the noodles.
+
+When all the water has drained off, beat up three eggs in a large bowl,
+mix the noodles with the beaten eggs. Grease an iron pudding dish with
+plenty of goose grease or drippings, put in a layer of noodles, then
+sprinkle one-fourth cup of sugar, some pounded almonds, the grated peel
+of one lemon and a few raisins; sprinkle some melted fat over this, then
+add another layer of noodles, some more sugar and proceed as with the
+other layer until all the noodles are used. Bake two hours. Broad or
+fine noodles are equally good for this schalet. If desired, one tart
+apple chopped very fine may be added with the almonds.
+
+
+CARROT SCHALET
+
+Boil one pound of carrots, let them get perfectly cold before grating
+them. In the meanwhile cream a heaping tablespoon of drippings or
+chicken fat and four tablespoons of sugar, add gradually the yolks of
+four eggs, the grated peel of one lemon, one teaspoon of cinnamon, a
+little grated nutmeg, three tablespoons of flour, one teaspoon of
+baking-powder, pinch of salt, and the beaten whites last. Heat a few
+tablespoons of fat in a pudding dish, pour in the mixture and bake in a
+moderate oven one hour, then sprinkle sugar and cinnamon and return to
+oven for a few moments to brown. Serve hot.
+
+
+SEVEN LAYER SCHALET
+
+Take two cups of flour, one egg, three tablespoons of fat, one cup of
+water, a little sugar, pinch of salt, and knead lightly. Put dough aside
+in a cold place while you prepare a mixture of one cup of sugar, one and
+one-half teaspoons of cinnamon and three tablespoons of bread crumbs.
+Cut dough in seven pieces and roll out each piece separately. Place one
+layer on a greased baking-tin and spread the layer with melted fat and
+sprinkle with sugar and cinnamon; place upon this the second layer,
+sprinkle on this two ounces of sweet and bitter almonds which have been
+grated and mixed with sugar; over this place the third layer and spread
+with oil, sprinkle with cinnamon and sugar and one-half pound of
+cleaned, seedless raisins. Place the fourth layer on and spread with
+jelly and one-half pound of citron cut up very small. Cover over with
+another layer, spread fat and sprinkle with cinnamon and sugar and
+grated lemon peel and juice of lemon. Place the sixth layer and spread
+and sprinkle with sugar and cinnamon. Put on the last layer and spread
+with fat and sprinkle with sugar and cinnamon. Cut in four-cornered
+pieces and bake thoroughly and until a nice brown.
+
+This schalet may be made and left whole; a frosting put on top and when
+well baked will keep for a month or more.
+
+
+BOILED POTATO PUDDING
+
+Stir the yolks of four eggs with one-half cup of sugar, add one-half cup
+of blanched and pounded almonds; grate in the peel, also the juice of
+one lemon, one-half pound of grated potatoes that have been boiled the
+day before. Lastly add the stiffly beaten whites, some salt and more
+potatoes, if necessary. Grease your pudding-pan well, pour in the
+mixture and bake. Set in a pan of water in oven; water in pan must not
+reach higher than one-half way up the pudding-form. Bake one-half hour.
+Turn out on platter and serve with a wine, chocolate, or lemon sauce.
+One can bake in an iron pudding-form without the water.
+
+
+POTATO SCHALET
+
+Peel and grate five or six large potatoes and one onion. Soak some bread
+and two or three crackers. Press out the water and add to the potatoes
+and onion, salt to taste. Add two tablespoons of boiling fat and one
+beaten egg. Have plenty of hot fat in pan, put in the pudding, pour over
+it one cup of cold water. Bake in hot oven one hour.
+
+Two slices of white bread, one inch thick, will be sufficient bread for
+this schalet.
+
+
+SWEET POTATO PUDDING
+
+Take one quart of grated, raw sweet potatoes, one tablespoon leach of
+meat fat and chicken fat, one half pound of brown sugar, one-half pint
+of molasses, one and one-half pints of cold water, one saltspoon of salt
+and a little black pepper, grated orange peel, ginger, nutmeg and
+cinnamon to taste. Pour into greased baking-pan and bake until it
+jellies. Bake in moderate oven. May be eaten as a dessert, warm or cold.
+
+
+APPLE STRUDEL, No. 1
+
+Sift two cups of flour, add pinch of salt and one teaspoon of powdered
+sugar. Stir in slowly one cup of lukewarm water, and work until dough
+does not stick to the hands. Flour board, and roll, as thin as possible.
+Do not tear. Place a tablecloth on table, put the rolled out dough on
+it, and pull gently with the hands, to get the dough as thin as tissue
+paper.
+
+Have ready six apples chopped fine, and mixed with cinnamon, sugar,
+one-half cup of seedless raisins, one-half cup of currants. Spread this
+over the dough with plenty of chicken-fat or oil all over the apples.
+Take the tablecloth in both hands, and roll the strudel, over and over,
+holding the cloth high, and the strudel will almost roll itself. Grease
+a baking-pan, hold to the edge of the cloth, and roll the strudel in.
+Bake brown, basting often with fat or oil.
+
+
+APPLE STRUDEL, No. 2
+
+Into a large mixing bowl place one and one-half cups of flour and
+one-quarter teaspoon of salt. Beat one egg lightly and add it to
+one-third cup of warm water and combine the two mixtures. Mix the dough
+quickly with a knife; then knead it, place on board, stretching it up
+and down to make it elastic, until it leaves the board clean. Now toss
+it on a well-floured board, cover with a hot bowl and keep in a warm
+place. While preparing the filling lay the dough in the centre of a
+well-floured tablecloth on the table; roll out a little, brush well with
+some melted butter, and with hands under dough, palms down, pull and
+stretch the dough gently, until it is as large as the table and thin as
+paper, and do not tear the dough. Spread one quart of sour apples,
+peeled and cut fine, one-quarter pound of almonds blanched and chopped,
+one-half cup of raisins and currants, one cup of sugar and one teaspoon
+of cinnamon, evenly over three-quarters of the dough, and drop over them
+a few tablespoons of melted butter. Trim edges. Roll the dough over
+apples on one side, then hold cloth high with both hands and the strudel
+will roll itself over and over into one big roll, trim edges again. Then
+twist the roll to fit the greased pan. Bake in a hot oven until brown
+and crisp and brush with melted butter. If juicy small fruits or berries
+are used, sprinkle bread crumbs over the stretched dough to absorb the
+juices. Serve slightly warm.
+
+
+RAHM STRUDEL
+
+Prepare the dough as for Apple Strudel as directed in the foregoing
+recipe, drip one quart of thick sour milk on it lightly, with a large
+spoon, put one cup of grated bread crumbs over the milk, add two cups of
+granulated sugar, one cup of chopped almonds, one cup of raisins, and
+one teaspoon of cinnamon, roll and place in well-buttered pan, put small
+pieces of butter over the top, basting frequently. Serve warm with
+vanilla sauce. One-half this quantity may be used for a small strudel.
+
+
+CHERRY STRUDEL
+
+Make a dough of two cups of flour, a pinch of salt and a little lukewarm
+water; do not make it too stiff, but smooth. Slap the dough back and
+forth. Do this repeatedly for about fifteen minutes. Now put the dough
+in a warm, covered bowl and set it in a warm, place for half an hour. In
+the meantime stem and pit two quarts of sour cherries. Grate into them
+some stale bread (about a plateful); also the peel of half a lemon, and
+mix. Add one cup of sugar, some ground cinnamon and about four ounces of
+pounded sweet almonds, mix all thoroughly. Roll out the dough as thin as
+possible, lay aside the rolling-pin and pull, or rather stretch the
+dough as thin as tissue paper. In doing this you will have to walk all
+around the table, for when well stretched it will cover more than the
+size of an ordinary table. Pull off all of the thick edge, for it must
+be very thin to be good (save the pieces for another strudel). Pour a
+little melted goose-oil or butter over this, and sprinkle the bread,
+sugar, almonds, cherries, etc., over it; roll the strudel together into
+a long roll. Have ready a long baking-pan well greased with either
+butter or goose-fat; fold the strudel into the shape of a pretzel.
+Butter or grease top also and bake a light brown; baste often while
+baking. Eat warm.
+
+
+MANDEL (ALMOND) STRUDEL
+
+Prepare the dough as for Apple Strudel No. 2. Blanch one-half pound of
+almonds and grind, when dried beat the yolks of four eggs light with
+one-quarter pound of granulated sugar, add the grated peel of one lemon
+and mix in the almonds. Spread over the dough with plenty of oil, butter
+or fat and roll. Bake; baste very often.
+
+
+CABBAGE STRUDEL
+
+Heat one-half cup of goose-fat, add one medium-sized cabbage and let it
+simmer until done, stirring constantly to keep from burning. While
+cooling prepare strudel dough, fill with cabbage and one cup of raisins
+and currants mixed, two cups of granulated sugar, one-half cup of
+chopped almonds and one teaspoon cinnamon, roll and put little pieces of
+grease on top; bake in hot oven and baste frequently. The pans in which
+the strudel is baked must be greased generously. Serve this strudel hot.
+This strudel may be made for a milk meal by substituting butter for fat.
+
+
+QUARK STRUDEL (DUTCH CHEESE)
+
+Make a strudel or roley-poley dough and let it rest until you have
+prepared the cheese. Take half a pound of cheese, rub it through a
+coarse sieve or colander, add salt, the yolks of two eggs and one whole
+egg, sweeten to taste. Add the grated peel of one lemon, two ounces of
+sweet almonds, and about four bitter ones, blanched and pounded, four
+ounces of sultana raisins and a little citron chopped fine. Now roll out
+as thin as possible, spread in the cheese, roll and bake, basting with
+sweet cream.
+
+
+STRUDEL AUS KALBSLUNGE
+
+Wash the lung and heart thoroughly in salt water, and put on to boil in
+cold water, adding salt, one onion, a few bay leaves and cook until very
+tender. Make the dough precisely the same as any other strudel. Take the
+boiled lung and heart, chop them as fine as possible and stew in a
+saucepan with some fat, adding chopped parsley, a little salt, pepper
+and mace, or nutmeg, the grated peel of half a lemon and a little wine.
+Add the beaten yolks of two eggs to thicken, and remove from the fire to
+cool. Roll out the dough as thin as possible, fill in the mixture and
+lay the strudel in a well-greased pan; put flakes of fat on top and
+baste often. Eat hot.
+
+
+RICE STRUDEL
+
+Prepare the dough same as for Apple Strudel. Leave it in a warm place
+covered, until you have prepared the rice. Wash a quarter of a pound of
+rice in hot water--about three times--then boil it in milk until very
+soft and thick. Let it cool, and then add two ounces of butter, the
+yolks of four eggs, four ounces of sugar and one teaspoon of vanilla,
+some salt and the beaten whites of two eggs, mix thoroughly. When your
+dough has been rolled out and pulled as thin as possible, spread the
+rice over it and roll. Add pounded almonds and raisins if desired. Put
+in a greased pan and bake until brown, basting with sweet cream or
+butter.
+
+
+
+
+*CEREALS*
+
+
+The cereals are the most valuable of the vegetable foods, including as
+they do the grains from which is made nearly all the bread of the world.
+
+For family use, cereals should be bought in small quantities and kept in
+glass jars, tightly covered.
+
+Variety is to be found in using the different cereals and preparing them
+in new ways. Many cereals are improved by adding a little milk during
+the latter part of the cooking. Boiling water and salt should always be
+added to cereals, one teaspoon salt to one cup of cereal. Long cooking
+improves the flavor and makes the cereal more digestible.
+
+Cereals should be cooked the first five minutes over the fire and then
+over hot-water in a double boiler; if one cannot be procured, cook
+cereal in a saucepan set in a larger one holding the hot water.
+
+
+LAWS ABOUT CEREALS
+
+To discover if cereals such as barley, wheat, oats, farina or cornmeal
+are kosher, place them on a hot plate, if no worms or other insects
+appear they are fit to be eaten, if not, they must be thrown away.
+
+If flour is mildewed it must be destroyed.
+
+
+OATMEAL PORRIDGE
+
+As oatmeal is ground in different grades of coarseness, the time for
+cooking varies and it is best to follow the directions given on the
+packages. The meal should be cooked until soft, but should not be mushy.
+The ordinary rule is to put a cup of meal into two cups of salted
+boiling water (a teaspoon of salt), and let it cook in a double boiler
+the required time. Keep covered until done; then remove the cover and
+let the moisture escape.
+
+
+COLD OATMEAL
+
+Oatmeal is very good cold, and in summer is better served in that way.
+It can be turned into fancy molds or into small cups to cool, and will
+then hold the form and make an ornamental dish.
+
+
+OATMEAL WITH CHEESE
+
+Cook one cup of oatmeal overnight and just before serving add one
+tablespoon of butter and one cup grated cheese. Stir until the cheese is
+melted and serve at once.
+
+
+BAKED APPLE WITH OATMEAL
+
+Pare and core the apples and fill the core space with left-over oatmeal
+mush. Put the apples in a baking dish; sprinkle with sugar; pour a
+little water into the bottom of the pan and bake in a moderate oven
+until the apples are tender. Serve warm with cream for breakfast or
+luncheon.
+
+
+WHEAT CEREALS
+
+Wheat cereals, like oatmeal, are best cooked by following the directions
+on the package. Most of them are greatly improved by the addition of a
+little milk or by a few chopped dates or whole sultana raisins.
+
+
+CORNMEAL MUSH
+
+Mix together one cup of cornmeal and one teaspoon of salt, and add one
+cup of cold water gradually, stirring until smooth. Pour this mixture
+into two cups of boiling; water in a double boiler and cook from three
+to five hours. Serve hot with cream and sugar.
+
+
+SAUTÉD CORNMEAL MUSH
+
+Put left-over mush into a dish and smooth it over the top. When cold cut
+into slices one-half inch thick. Dip each slice into flour. Melt
+one-half teaspoon of drippings in a frying-pan and be careful to let it
+get smoking hot. Brown the floured slices on each side. Drain if
+necessary and serve on a hot plate with syrup.
+
+
+FARINA
+
+To one-half cup of farina take one teaspoon of salt; pour gradually into
+three cups of boiling water and cook the mixture in a double boiler for
+about one hour.
+
+
+HOMINY
+
+Get the unbroken hominy and after careful washing soak it twenty-four
+hours in the water. Cook one cup of hominy slowly in the same water in a
+covered vessel for eight hours or until all the water has been absorbed
+by the hominy; add two tablespoons of butter, one teaspoon of salt and
+two tablespoons of cream and serve as a vegetable or as a cereal with
+sugar and cream.
+
+
+MARMELITTA
+
+Take two cups of coarse cornmeal and four cups of cold water put on to
+boil; add one-half teaspoon of salt. Stir the cornmeal continually and
+when done place on platter, spread with butter, sharf cheese or any
+cheese such as pot or cream cheese. To be eaten warm.
+
+
+POLENTA
+
+Place one cup of yellow cornmeal and three cups of cold water in a
+double boiler, add one teaspoon of salt, one-half teaspoon of pepper and
+cook for forty minutes. While still hot add one and one-half cups of
+grated cheese to the mixture and heat until it melts. Turn the mixture
+into a greased bowl and allow it to set. The meal may be sliced an inch
+thick or cut with a biscuit cutter and then fried in hot vegetable oil.
+Serve with white or tomato sauce as desired.
+
+
+BARLEY, TAPIOCA, SAGO, ETC
+
+Add one teaspoon of salt to one quart of boiling water and pour
+gradually on one-half cup of barley or other hard grain and boil until
+tender, from one to two or more hours, according to the grain, and have
+each kernel stand out distinct when done. Add more boiling water as it
+evaporates. Use as a vegetable or in soups. Pearl barley, tapioca and
+sago cook quicker than other large grains.
+
+
+BOILED RICE
+
+Put one-half cup of rice in a strainer; place the strainer over a bowl
+nearly full of cold water; rub the rice; lift the strainer from the bowl
+and change the water. Repeat this until the water in the bowl is clear.
+Have two quarts of water boiling briskly, add the rice and one
+tablespoon of salt gradually so as not to stop the boiling; boil twenty
+minutes or until soft, do not stir; drain through a colander and place
+the colander over boiling water for ten minutes to steam. Every grain
+will be distinct. Serve as a vegetable or as a cereal with cream and
+sugar.
+
+
+RICE IN MILK
+
+Clean the rice as for boiling in water; and cook one-half cup of rice
+with one and one-half cups of hot milk and one-half teaspoon of salt,
+adding a few seeded or sultana raisins if desired. Serve hot like boiled
+rice or press into small cups, cool and serve with cream and sugar.
+
+
+RICE WITH GRATED CHOCOLATE
+
+Cook one-half cup of rice, place in hot serving dish, sprinkle
+generously with grated sweet chocolate; set in oven one minute and
+serve.
+
+
+STEAMED RICE
+
+Wash two cups of rice carefully put in double boiler; add eight cups of
+cold water and a pinch of salt and steam for two hours; do not stir.
+Serve with any kind of stewed fruit or preserve.
+
+
+APPLES WITH RICE
+
+Boil one cup of rice in water or milk; rub the kettle all over with a
+piece of butter before putting in the rice, season with salt and add a
+lump of butter. When cooked, add about six apples, pared, quartered and
+cored, sugar and cinnamon. This makes a nice side dish, or dessert,
+served with cream.
+
+
+BOILED RICE WITH PINEAPPLE
+
+Boil as much rice as desired and when done slice up the pineapple and
+add, with as much sugar as is required to sweeten to taste.
+
+
+BAKED RICE
+
+Arrange two cups of boiled rice in a baking dish in layers, covering
+each with grated cheese, a little milk, butter, salt and red pepper.
+Spread one cup of grated bread crumbs over all and bake in a moderate
+oven until the crumbs are browned.
+
+
+SWEET RICE
+
+Clean and wash one cup of rice. Put on to boil with cold water, add a
+pinch of salt. When done drain off the water, if any; add two cups of
+milk, stir in and let boil for five minutes. Dish up, then sprinkle
+sugar and cinnamon generously over the top. The yolk of an egg can be
+added just before serving if desired.
+
+
+EGGS BAKED IN RICE
+
+Line a buttered dish with steamed rice. Break the eggs in the centre,
+dot with butter, sprinkle with salt, pepper and bake in a moderate oven.
+
+
+RICE AND NUT LOAF
+
+Boil one-half cup of rice (brown preferred); drain and dry it. Mix with
+an equal quantity of bread crumbs. Add level teaspoon of salt and
+one-half saltspoon of black pepper. Stir in one cup of chopped
+nuts--pecans or peanuts. Add one tablespoon of chopped parsley and one
+egg. Mix thoroughly and pack in bread-pan to mold it. Turn it from pan
+into baking-pan and bake slowly three-quarters of an hour. Serve with
+cream sauce or purée of peas.
+
+
+PILAF
+
+Put two cups of water on to boil, add juice of two tomatoes and a pinch
+of salt. When boiling, add one cup of rice and let cook until the water
+has evaporated. Then add melted butter, mix well, and keep in warm
+place, covered, until ready to serve.
+
+
+SPANISH RICE
+
+Put one cup of washed rice in frying-pan with four or five tablespoons
+of poultry fat; add three onions chopped and two cloves of garlic minced
+fine. Fry ten minutes; add one red pepper or one canned pimento chopped,
+or one teaspoon of paprika, and three ripe tomatoes or two cups of
+strained tomatoes and one teaspoon of salt. Cook slowly about one hour,
+and as the water evaporates, add more boiling water to keep from
+burning.
+
+
+LEFT-OVER CEREALS
+
+Oatmeal, hominy, cracked wheat, and other cereals which are left over
+can be added next day to the fresh stock, for they are improved by long
+boiling and do not injure the new supply, or such as is left can be
+molded in large or in small forms, and served cold with cream, or milk
+and sugar. In warm weather cereals are nicer cold than hot. Cold hominy
+and mush, cut into squares and fried, so that a crisp crust is formed on
+both sides,--also hominy or farina, rolled into balls and fried,--are
+good used in place of a vegetable or as a breakfast dish.
+
+Any of the cereals make good pancakes, or a small amount added to the
+ordinary pancake batter improves it.
+
+
+
+
+*EGGS*
+
+
+Eggs and the foods into which they enter are favorite articles of diet
+in most households. They are an agreeable substitute for meat and even
+when high in price make a cheaper dish than meat.
+
+A fresh egg should feel heavy, sink in water, and when held to a bright
+light show a clear round yolk.
+
+
+TO PRESERVE EGGS
+
+In the early spring or fall when eggs are plentiful and at their best,
+pack them away for future use. Use strictly fresh eggs with perfect
+shells (no cracks). Buy water glass at drugstore. Use ten parts water to
+one of water glass. Boil water, when cool add water glass and beat well.
+Use an earthen jar or crock, pack in rows and pour over the liquid
+mixture to cover well. Place old plate over eggs in crock to keep them
+under water. Put cover on jar and keep in cool place. More eggs may be
+added at any time if well covered with the liquid mixture.
+
+For fifteen dozen eggs use one quart water glass.
+
+
+TO KEEP EGG YOLKS
+
+The yolks may be kept several days and be as if just separated from the
+whites if they are placed in a cup previously rinsed with cold water and
+a pinch of salt added to them. The cup must be closely covered with a
+wet cloth, and this must be changed and well rinsed in cold water every
+day.
+
+When whites are left over make a small angel cake or any of the cookies
+which require the whites of egg only.
+
+When yolks are left over use for making mayonnaise.
+
+
+POACHED OR DROPPED EGGS
+
+Fill a pan with boiling, salted water. Break each egg into a wet saucer
+and slip it into the water; set the pan back where water will not boil.
+Dip the water over the eggs with a spoon. When the white is firm and a
+film has formed over the yolk, they are cooked. Take them up with a
+skimmer, drain and serve hot, on toast. Season with salt.
+
+
+BOILED EGGS
+
+Soft-boiled eggs may be prepared in two ways. The eggs may be dropped
+carefully into boiling water and boiled three minutes, or they may be
+placed in a covered vessel of boiling water and allowed to stand in a
+warm place (but not on the stove) for ten minutes. Eggs prepared in this
+way are sometimes called "Coddled Eggs." They are much more delicate and
+digestible than the usual "Boiled Eggs."
+
+Hard-boiled eggs should be cooked in boiling water for fifteen or twenty
+minutes and then dropped in cold water to prevent the yolk from turning
+dark.
+
+
+SCRAMBLED EGGS
+
+Break into a bowl as many eggs as required, add salt and pepper. Have
+some very hot butter in the frying-pan on the stove; pour in the eggs,
+stir constantly until set, not stiff, and serve on a hot platter at
+once.
+
+
+FRIED EGGS
+
+Melt in a frying-pan a piece of butter, or fat for a meat meal. When
+hot, drop in the eggs, one at a time, being careful not to break the
+yolk. When the white of the egg is set they are done, though some
+persons like them turned over and cooked on the other side. Remove from
+the pan with a cake turner.
+
+
+BAKED EGGS
+
+Butter individual baking dishes and break an egg in each, being careful
+to keep the yolk whole. Put on each egg a bit of butter, a little pepper
+and salt. Bake in moderate oven from four to six minutes.
+
+
+BAKED EGGS WITH CHEESE
+
+Butter a baking dish of a size necessary for number of eggs desired,
+break eggs into dish, add salt, paprika, pepper to taste, one tablespoon
+of cream, and two tablespoons of grated cheese.
+
+Place dish in a pan of hot water in moderate oven for five minutes until
+eggs are set.
+
+
+TOMATO WITH EGG
+
+Cut top from tomatoes, remove seeds, put a raw egg in each tomato, dust
+with salt, pepper, and finely chopped parsley. Place in moderate oven
+until egg is set. Serve with cream sauce.
+
+
+BAKED EGG WITH TOMATOES
+
+Remove the skin from six fresh tomatoes or take one-half can of
+tomatoes, chop them and put them on stove and cook for twenty minutes;
+season with one tablespoon of chopped parsley, half an onion chopped,
+salt and pepper; thicken at the end of that time with one teaspoon of
+melted butter mixed with one tablespoon of flour. Put aside to cool.
+Then mix in the yolks of four eggs well beaten, and lastly cut and fold
+in the four whites. Butter a pudding dish and set this mixture in the
+oven in a pan of lukewarm water and bake in a moderate oven until a
+golden brown.
+
+
+PLAIN OMELET
+
+To make an omelet for breakfast or luncheon for two persons, take three
+eggs, three tablespoons of sweet milk and a saltspoon of salt. Whip the
+yolks of the eggs, the milk and salt to a light foam with an egg whip.
+Slowly add the yolk mixture to the whites of the eggs, which should be
+beaten to a stiff froth in a big bowl. After the yolks and milk are well
+whipped through the whites, beat the whole together for a few minutes
+with the egg-beater.
+
+In an omelet pan or a large frying-pan put a tablespoon of good butter.
+When the butter is bubbling hot, pour in the omelet mixture. Stir it
+lightly for the first minute with a broad-bladed knife, then stop
+stirring it; and, as the mixture begins to stiffen around the edge, fold
+the omelet toward the centre with the knife. As soon as it is properly
+folded, turn it over on a hot platter. Decorate with sprigs of parsley
+and serve.
+
+
+SWEET OMELET
+
+Six eggs, two tablespoons of flour, one cup of cold milk. Wet the flour
+with a little of the milk, then add the rest of the milk and the yolks
+of the eggs. Beat the whites of the eggs to a stiff froth and pour into
+the flour, milk and yolks. Put a piece of butter into a spider and let
+it get hot, but not so hot that the butter will burn. Then pour the
+mixture in and put in a moderate oven to bake in the spider. It takes
+about ten minutes to bake. Then slip a knife under it and loosen it and
+slip off on a large plate. Sift powdered sugar on top and serve with a
+slice of lemon.
+
+
+SWEET OMELET FOR ONE
+
+One egg, beat white separately, two tablespoons of cold sweet milk, a
+pinch of salt. Brown on both sides or roll, spread with compote or
+sprinkle powdered sugar thickly over it. Serve at once.
+
+
+SPANISH OMELET
+
+In a chopping bowl place two nice large ripe tomatoes, first peeling
+them; one large or two medium-sized white Texas onions, two sprigs of
+parsley, and one large green-bell pepper, first removing most of its
+seeds.
+
+Chop these ingredients well together quite fine, turn them into a
+saucepan and let them cook over rather a brisk heat until quite soft.
+Put no water in this mixture. Add a tablespoon of olive oil or of butter
+before it begins to cook and season well with salt and red pepper.
+
+Make the omelet the same as the plain one, but use water instead of milk
+in mixing it, and only use two tablespoons of water for the six eggs
+required.
+
+After the eggs are sufficiently beaten, mixed, and in the pan over the
+fire, and when the edges begin to stiffen, cover the surface of the
+omelet to within an inch of the edge with the cooked vegetables. Fold
+the omelet quickly and turn it on a hot platter. Pour around it all the
+vegetables left in the pan and serve.
+
+
+RUM OMELET
+
+Take six eggs, beat whites and yolks well, add a pinch of salt and a
+teaspoon of brandy. Fry in a spider quickly and spread with a compote of
+huckleberries or any other fruit. Roll up the omelet, pour a very small
+wineglass of rum over it, light it and serve at once.
+
+
+SWEET ALMOND OMELET
+
+Prepare one-half cup of sweet almonds, blanched, chopped fine and
+pounded smooth. Beat four eggs slightly, add four tablespoons of cream
+and turn it into a hot omelet pan on which you have melted one
+tablespoon, of butter. Cook carefully, drawing the cooked portion into
+the centre and tilting the pan to allow the liquid part to run over the
+bare pan. When nearly all set, sprinkle the almonds over the surface and
+turn the edges over until well rolled. Then slip it out on a hot dish
+and dredge with powdered sugar, and scatter several salted almonds over
+the top. Serve immediately.
+
+
+CORN OMELET
+
+Take one-half cup of canned corn and chop it very fine (or the same
+amount cut from the cob). Add to that the yolk of one egg, well beaten
+with pepper and salt to taste, and two tablespoons of cream. Beat the
+white of the egg very stiff and stir in just before cooking. Have the
+pan very hot and profusely buttered. Pour the mixture on, and when
+nicely browned, turn one half over the other, as in cooking other
+omelets.
+
+
+HERB OMELET
+
+Take six eggs and beat well in a bowl. Add two tablespoons of cold water
+and a quarter of a teaspoon of salt, a pinch of pepper, a teaspoon of
+chopped parsley, a quarter of a teaspoon of grated onion and a teaspoon
+of fine butter, shaved in little pieces. Mix well with a wooden spoon.
+Dissolve in the spider the butter and add at once the beaten eggs, etc.,
+inclining the spider to the handle for an instant and then shaking the
+omelet into the centre and turn up the right edge, then the left and fry
+briskly five minutes and serve.
+
+
+POACHED EGGS WITH FRIED TOMATOES
+
+Fry tomatoes (cut one-half inch thick) in butter, pepper and salt. Have
+prepared slices of bread cut round, and fried in butter. Put on a hot
+platter with a slice of tomato on each. Poach as many eggs as are
+required, in boiling salt water. Lift out very carefully, placing one
+egg on each tomato. Add to the gravy in which tomatoes were fried, two
+tablespoons of cream, one teaspoon of any pungent sauce, one teaspoon of
+mushroom catsup, juice of half a lemon, and a teaspoon of flour to
+thicken. Cook up once and pour over eggs. Serve very hot.
+
+
+EGGS POACHED IN TOMATO SAUCE
+
+Make a sauce of one tablespoon of butter, one tablespoon of flour, one
+and one-half cups of canned tomatoes rubbed through a strainer, a pinch
+of soda, salt, pepper and sugar to taste. When sufficiently cooked drop
+in the required number of eggs, cook until the white is firm, basting
+the eggs often with the sauce. When done, lift the eggs carefully to
+squares of toast and pour the sauce around them.
+
+
+EGGS PIQUANT
+
+Set to boil the following mixture: Pour into the kettle water to the
+depth of about one inch, adding a little salt and half a cup of vinegar.
+When this boils, break in as many fresh eggs, one at a time, as you
+desire to have. Do this carefully so as not to break the yolks. As soon
+as the whites of the eggs are boiled, take up carefully with a
+perforated skimmer and lay in cold water. Then remove to a large platter
+and pour over the following sauce: Strain the sauce the eggs were boiled
+in and set away until you have rubbed or grated two hard-boiled eggs,
+yolks only. Add a tablespoon of butter rubbed very hard and add also
+some sugar and part of the strained sauce. Boil up once and pour over
+the eggs. Garnish with parsley.
+
+
+OMELET SOUFFLÉ
+
+Yolks of six eggs and six tablespoons of powdered sugar, added
+gradually, and both beaten together until thick and smooth; juice of one
+lemon and a little grated rind; whites beaten as stiff as possible,
+stirred together. Put into a warm well-buttered dish; bake in quick oven
+ten minutes.
+
+
+WHITE SAUCE OMELET
+
+Make a white sauce of one tablespoon of butter blended with two
+tablespoons of flour, one-half teaspoon of salt, pinch of pepper and one
+teaspoon of sugar, adding one-half cup each of milk and cream. Beat the
+yolks of five eggs and stir them into the sauce, then add the stiffly
+beaten whites of the eggs, folding them in carefully. Melt two
+tablespoons of butter in the omelet pan, when it is hot put in the
+mixture and let it stand in a moderate heat for two minutes, place in a
+hot oven and cook until set. Remove from the oven, turn on a hot platter
+and serve.
+
+
+EGGS WITH CREAM DRESSING
+
+Blend two tablespoons of butter with three tablespoons of flour. Place
+on range and stir until the butter is melted. Add one and one-half cups
+of milk, stirring all the time until the mixture is thick; season with
+one teaspoon of salt and a few grains of pepper. Separate the whites of
+six hard-boiled eggs from the yolks. Chop the whites fine and add to the
+dressing. Arrange slices of toast on a hot platter, pour the dressing
+over them; force the yolks through a ricer onto the toast and dressing;
+serve hot.
+
+
+SCALLOPED EGGS
+
+Use above recipe and mix one cup of bread crumbs with one tablespoon of
+butter, sprinkle this over dish and bake fifteen minutes in a hot oven.
+
+
+EGGS À LA MEXICANA
+
+Boil six dried Spanish peppers twenty minutes. Drain, remove the seeds,
+and chop fine. Fry in butter half an onion and one clove of garlic. Add
+one cup of uncooked rice, cover with one cup of water and cook till
+tender. Add a lump of butter, salt, and, when done, cover with six eggs;
+then scramble all together. Serve on a hot dish.
+
+
+EGGS SPANISH
+
+Boil eggs hard; after cooling, remove shells and halve lengthwise. Cook
+for thirty minutes fresh or canned tomatoes with minced green onions,
+garlic, parsley, a laurel leaf, salt, pepper, and cayenne pepper to
+taste. Strain. Melt a slice of butter, add a little flour, and then add
+sauce gradually. Cook ten minutes; place eggs carefully in sauce and
+serve.
+
+
+FRESH MUSHROOMS WITH EGGS
+
+Peel nine good-sized mushrooms without using the stems and chop very
+fine; fry two tablespoons of butter and two finely chopped onions
+without browning. Add the mushrooms and steam them by covering the pan
+after seasoning with salt, pepper and paprika. Before serving, beat six
+whole eggs and scramble with the mushrooms. Serve on hot buttered toast.
+
+
+EGG RAREBIT
+
+Make a cream sauce. Grate one-half pound American and Swiss cheese
+mixed, or American alone; add to the sauce. Chop three hard-boiled eggs,
+add to the sauce, season with salt and pepper, and serve on buttered
+toast.
+
+
+KROSPHADA
+
+Place two sliced onions with two ounces each of sugar and spices, pepper
+and salt to taste, in a pint of pure malt vinegar and boil gently until
+the onions are nearly done. Let it cool a little and then stir in six
+beaten eggs and sufficient crumbled ginger-bread to make the whole quite
+thick. Place again over the fire for a few minutes, stirring frequently
+and mashing the mixture into a uniform paste, but be very careful that
+it does not boil.
+
+
+CURRIED EGGS
+
+Melt four tablespoons of butter in a frying-pan, add one onion chopped
+fine and cook until straw colored. Then add one tablespoon of curry
+powder. Make a smooth paste of one-fourth of a cup of water and two
+tablespoons of flour; add one tablespoon of lemon juice and one-half
+teaspoon of salt. Add to the first mixture; boil five minutes. Arrange
+six hard-boiled eggs in a border of rice and pour the dressing over all.
+
+
+FRICASSEED EGGS
+
+Take six hard-boiled eggs, remove shells. Roll them in flour, then in
+egg to which has been added one-half teaspoon of oil, one-half teaspoon
+of vinegar, a few drops of onion juice, one teaspoon chopped parsley, a
+little nutmeg and salt. When quite covered, roll in vermicelli that has
+been broken into fine bits and fry in deep beef drippings. Serve with
+the following sauce: One tablespoon of fat; one tablespoon of flour,
+browned together; add one-half cup of white wine and a cup of bouillon.
+Season with salt and cayenne and boil five minutes. Add one teaspoon
+each of chopped chives and parsley, some chopped olives and mushrooms;
+bring to a boil again and pour over the eggs.
+
+
+EGGS EN MARINADE
+
+Mix equal quantities of water and good meat gravy, two tablespoons each,
+with a teaspoon of vinegar and a seasoning of pepper and salt. Put in a
+stew-pan and stir in gradually two well-beaten, yolks of eggs. When it
+thickens and before it boils, have ready a half dozen nicely poached
+eggs and pour the sauce over them. Garnish with parsley.
+
+
+SCALLOPED EGGS (FLEISCHIG)
+
+Make a force-meat of chopped tongue, bread crumbs, pepper, salt, a
+little parsley, one tablespoon of melted fat, and soup stock enough to
+make a soft paste. Half fill patty-pans with the mixture. Break an egg
+carefully on the top of each, sprinkle with a little salt, pepper and
+cracker dust. Put in the oven and bake about ten minutes. Serve hot.
+
+
+SCRAMBLED EGGS WITH BRAINS
+
+Scald brains with hot water, clean and skin, and boil a few minutes in
+fresh water. Melt a little fat in skillet, put in brains, finely
+chopped, and stir well until dry and done. Add one teaspoon of chopped
+parsley, pinch of salt, and three eggs well-beaten. Stir with a fork
+until eggs are evenly cooked, put on hot platter, and serve immediately.
+
+
+SCRAMBLED EGGS WITH SAUSAGE
+
+Take one pound of cold, boiled sausage, skin and slice in half-inch
+pieces. Place in a frying-pan with two tablespoons of hot fat; brown on
+both sides a few minutes and just before serving add three eggs, beaten
+slightly; mix; and cook until the eggs are set and serve immediately.
+
+Chopped tongue root may be used instead of sausage.
+
+
+SMOKED BRISKET OF BEEF AND EGGS
+
+Take slices of smoked breast of beef, brown in frying-pan; place on hot
+platter. Slip as many eggs as are needed in frying-pan and cook gently
+by dripping the hot fat over them until done. Place carefully on the
+beef slices and serve at once.
+
+
+
+
+*CHEESE*
+
+
+Cheese should not be tightly covered. When it becomes dry and hard,
+grate and keep covered until ready to use. It may be added to starchy
+foods.
+
+Care should be exercised in planning meals in which cheese is employed
+as a substitute for meat. As cheese dishes are inclined to be somewhat
+"heavy," they should be offset by crisp, watery vegetables, water cress,
+celery, lettuce, fruit salads and light desserts, preferably fresh or
+cooked fruit. Another point, too, is to be considered. Whether raw or
+cooked, cheese seems to call for the harder kinds of bread--crusty rolls
+or biscuits, zwieback, toast, pulled bread or hard crackers.
+
+A soft, crumbly cheese is best for cooking.
+
+Cheese is sufficiently cooked when melted, if cooked longer it becomes
+tough and leathery.
+
+Baking-soda in cheese dishes which are cooked makes the casein more
+digestible.
+
+
+COTTAGE CHEESE (POT CHEESE)
+
+Heat sour milk slowly until the whey rises to the top; pour it off, put
+the curd in a bag and let it dry for six hours without squeezing it.
+Pour it into a bowl and break it fine with a wooden spoon. Season with
+salt. Mold into balls and keep in a cool place. It is best when fresh.
+
+
+KOCH KAESE (BOILED CHEESE)
+
+Press one quart of fine cottage cheese through a coarse sieve or
+colander and set it away in a cool place for a week, stirring it once or
+twice during that time; when it has become quite strong, stir it smooth
+with a wooden or silver spoon; add a saltspoon of salt and one-fourth as
+much of caraway seed, yolks of two eggs and an even tablespoon of flour
+which has been previously dissolved in about one-half cup of cold milk;
+stir the flour and milk until it is a smooth paste, adding a lump of
+butter, about the size of an egg; add all to the cheese. Put the cheese
+on to boil until quite thick; stirring occasionally; boil altogether
+about one-half hour, stirring constantly the last ten minutes; the
+cheese must look smooth as velvet. Pour it into a dish which has been
+previously rinsed in cold water. Set it away in a cool place; to keep it
+any length of time, cover it with a clean cloth which has been dipped in
+and wrung out of beer. This cheese is excellent for rye bread
+sandwiches.
+
+
+A DELICIOUS CREAM CHEESE
+
+Sweet milk is allowed to stand until it is like a jelly, but does not
+separate. Then it is poured into a cheese-cloth bag and hung up to drain
+until all the water is out of it and only the rich creamy substance
+remains. Sometimes it takes from twelve to twenty-four hours. At the end
+of this time the cheese is turned from the bag into a bowl; then to
+every pint of the cheesy substance a tablespoon of butter is added and
+enough salt to season it palatably. Then it is whipped up with a fork
+until it is a smooth paste and enough put on a plate to make a little
+brick, like a Philadelphia cheese. With two knives, one in each hand,
+lightly press the cheese together in the shape of a brick, smooth it
+over the top and put it away to cool. One quart of rich sour milk will
+make a good sized cheese.
+
+
+CHEESE BALLS, No. 1
+
+Take one cake of cream cheese, one-quarter of a pound of chopped figs,
+one-quarter of a pound of chopped walnuts, roll into balls and serve on
+lettuce leaves.
+
+
+CHEESE BALLS, No. 2
+
+Mix one cake Neufchatel cheese, a piece of butter the size of the
+cheese, one tablespoon of cream, one-quarter teaspoon of salt and six
+dashes of Tabasco Sauce and form one large ball or several small ones
+and roll in chopped pecan nuts.
+
+
+CHEESE SOUFFLÉ
+
+Dissolve one and one-half tablespoons of butter, add one tablespoon of
+flour, stir until it loosens from the pan; add one and one-half cups of
+rich milk, pepper and salt. Take from the fire, add gradually four egg
+yolks and three-quarters of a cup of grated cheese, then the stiffly
+beaten whites of eggs. Bake in a hot oven in china ramekins about
+fifteen minutes and serve immediately.
+
+
+CHEESE TIMBALS FOR TWELVE PEOPLE
+
+Take one pint of milk, four tablespoons of flour, and use enough of the
+milk to dissolve the flour, the balance put in double boiler; when it
+boils, add the dissolved flour, then add one-quarter pound imported
+Swiss cheese grated. Let these two boil for fifteen minutes; when cool,
+add the yolks of four eggs; drop one in at a time and beat, then strain
+through a fine sieve about ten minutes before you put in the pans; beat
+the whites of two eggs and put in the above and mix; grease timbal
+forms, fill three-quarters full only; bake in pan of boiling water
+twenty minutes. Let them stand about two minutes, turn out on little
+plates, and serve with tomato sauce, a sprig of parsley put on top of
+each one.
+
+
+WELSH RAREBIT
+
+Melt one tablespoon of butter, add two cups finely cut American cheese,
+when it melts add one-half cup of milk or stale beer, keep stirring
+until it is smooth. Add one-half teaspoon of English mustard, two beaten
+eggs. Cook one minute longer and salt to taste. Serve on toast.
+
+
+GOLDEN BUCK
+
+One pound of cheese, one-eighth pound of butter, one-half glass of ale,
+one teaspoon of mustard, one egg (well beaten), and salt and paprika.
+Put butter in pan, and when melted add cheese cut up or grated; stir,
+and as cheese melts, add ale. When it begins to bubble, add egg well
+beaten. Stir continually to keep from getting stringy. In two or three
+minutes it will be ready to serve. Pour over hot buttered toast. This
+quantity is sufficient for four persons.
+
+
+CHEESE BREAD
+
+Take six thick slices of stale bread, well buttered; cut them in two;
+dip into milk; then place in a baking dish, with alternating layers of
+thinly sliced cheese, having cheese for top. Add half a cup of milk,
+into which a half teaspoon of dry mustard has been put. Bake in quick
+oven fifteen minutes. Serve at once.
+
+
+GREEN CORN, TOMATOES AND CHEESE
+
+Into one tablespoon of melted butter stir two cups of grated cheese
+until it, too, is melted. Add three-quarters of a cup of canned or
+grated fresh corn, one ripe green pepper, stir them, add one egg yolk
+mixed with one-half cup of tomato purée, one teaspoon of salt, one-half
+teaspoon of paprika. Toast five slices of bread and pour this mixture
+over it. Serve hot.
+
+
+RICE AND CHEESE
+
+Melt two ounces of butter in a stew-pan; fry in the buttery finely
+minced onion. When this is of a nice golden color stir into it a
+quarter of a pound of well-boiled rice. Work it well with a fork and
+then pour all into a buttered pie dish. Dredge over with a good coating
+of grated cheese, sprinkle the surface with melted butter and bake until
+nicely browned.
+
+
+MACARONI AND CHEESE
+
+Break three ounces of macaroni--noodles or spaghetti answer equally
+well--into small pieces, boil in rapidly boiling salted water; when
+tender drain off the water and add half a pint of milk; cook slowly till
+the macaroni has absorbed most of the milk. To half a pint of thick
+white sauce add two ounces of grated cheese and mix with the macaroni;
+last of all add two well-beaten eggs. Butter a pudding mold, sprinkle it
+with browned bread crumbs and pour in the macaroni mixture; steam gently
+for about half an hour, turn out and fill the centre with stewed
+tomatoes and mushrooms.
+
+
+CHEESE OMELET
+
+Cook in double boiler one cup of milk, add one tablespoon of butter, one
+tablespoon of flour blended together and cook till thick; one cup of
+cheese cut up added, and stir till dissolved. Remove from fire and stir
+in yolks of four eggs beaten, one-half teaspoon of salt (pepper). Fold
+in whites of four eggs beaten stiff and a pinch of baking powder. Bake
+in a buttered dish one-half hour.
+
+
+CHEESE AND SWEET GREEN PEPPERS
+
+Cheese and peppers make a very nice combination. Melt two ounces of
+cheese, add a tablespoon of chopped peppers and the same amount of
+butter, a little paprika, salt, and if liked, mustard. When the
+ingredients have been well blended pour the mixture on hot buttered
+toast and serve.
+
+
+CHEESE FONDUE
+
+Soak one-half cup of bread crumbs in one scant cup of milk; dissolve a
+speck of bicarbonate of soda in a drop of hot water and add to the milk,
+one egg, yolk and white beaten separately, one-half cup of dry cheese
+grated, one tablespoon of butter, salt and pepper to taste, beat well,
+pour into a well buttered baking dish, strew dry crumbs moistened with
+butter over the top, and bake in a hot oven until light brown. Serve at
+once in the dish in which it is baked.
+
+
+TOMATOES, EGGS AND CHEESE (HUNGARIAN STYLE)
+
+Place two tablespoons of butter in a pan (after having the water boil to
+heat the pan). Let butter melt, add one small onion chopped fine and
+cook until soft, a pint of tomatoes strained and let come to a boil; add
+one-half pound mild cheese cut fine; and stir until smooth. Break in
+three eggs and stir hard until eggs are done. Serve on buttered toast.
+
+
+CRACKERS AND CHEESE
+
+Split in two some Bent's water biscuits; moisten them with hot water and
+pour over each piece a little melted butter and French mustard; then
+spread with a thick layer of grated cheese; sprinkle with paprika or
+cayenne. Place them in a hot oven until the cheese is soft and creamy.
+
+
+RAMEKINS OF EGG AND CHEESE
+
+Beat three new-laid eggs and blend thoroughly with two ounces of grated
+cheese and one ounce of partly melted butter. Place the mixture in
+little pans or saucers and bake in the oven.
+
+
+
+
+*BREAD*
+
+
+Home-made bread is very much more palatable and more nutritious than
+baker's bread and it is worth while to spend time and effort in its
+preparation.
+
+To make good bread, it is necessary to have good flour, fresh yeast and
+the liquid used in moistening must be neither too hot nor too cold or
+the bread will not rise properly.
+
+
+FLOUR
+
+The housekeeper should know about the different kinds of flour. We get
+the bread flour from the spring wheat; the pastry flour from the winter
+wheat.
+
+Bread flour contains more gluten than pastry flour and is used for bread
+on that account. Pastry flour having less gluten and slightly more
+starch is more suitable for pastry and cake mixtures and is used
+wherever softness and lightness are desired.
+
+Graham flour is the whole kernel of wheat ground.
+
+Entire wheat flour is the flour resulting from the grinding of all but
+the outer layer of the wheat.
+
+Rye flour is next best to wheat flour for bread making, but is generally
+combined with wheal flour, since by itself it makes a sticky bread.
+
+Cornmeal is also combined with wheat flour.
+
+Variety bread is composed of bread flour, rye flour and cornmeal
+combined in one loaf.
+
+If flour is musty; it is not kosher and must be destroyed. Keep flour
+either in tins or barrels in a dry atmosphere.
+
+
+YEAST
+
+In cities where fresh compressed yeast can be obtained, it is not worth
+while to prepare one's own.
+
+Compressed yeast is always in proper condition to use until it becomes
+soft, often the yeast cakes are slightly discolored, but this does not
+affect the yeast, being caused by the oxidation of the starch in the
+cake.
+
+Keep yeast in cool place.
+
+
+HOME MADE YEAST
+
+Grate six large raw potatoes, have ready a gallon of water in which you
+have boiled one and one-half cups of hops. Strain through a fine hair
+sieve, boiling hot, over the potatoes, stirring well, or the mixture
+will thicken like starch. Add a scant cup of sugar and one-half cup of
+salt. When cold, add a yeast cake or a cup of fresh yeast. Let it stand
+until a thick foam rises on the top. Bottle in a few days. If kept in a
+cool place, this yeast will last a long time. Use one cup of yeast for
+one large baking. In making yeast, from time to time, use a cup of the
+same with which to start the new yeast.
+
+One cup of liquid yeast is equal to one cake of compressed yeast.
+
+When yeast is not obtainable to start the fermentation in making yeast,
+mix a thin batter of flour and water, and let it stand in a warm place
+until it is full of bubbles. This ferment has only half the strength of
+yeast so double the amount must be used.
+
+
+TO MAKE BREAD
+
+Try the yeast always by setting to raise in a cup of lukewarm water or
+milk, if you use compressed yeast add salt and sugar.
+
+If it rises in the course of ten or fifteen minutes, the yeast is fit to
+use. In making bread always use sifted flour. Set a sponge with lukewarm
+milk or water, keeping it covered in a warm place until very light, then
+mold this sponge by adding flour, until very light into one large ball,
+then knead well and steadily for twenty minutes. Set to rise again in a
+warm place free from drafts, and when it has risen to double its former
+bulk, take a knife, cut through the dough in several places, then place
+this dough on a baking board which has been sprinkled with flour. Work
+with the palm of the hand, always kneading towards the centre of the
+ball (the dough must rebound like a rubber ball). When this leaves the
+board and the hands perfectly clean the dough may be formed into loaves
+or rolls.
+
+Place in pan, greased slightly with a good oil, let rise until the
+imprint of the finger does not remain, and bake.
+
+The oven for baking bread should be hot enough to brown a teaspoon of
+flour in five minutes.
+
+If baked in a coal range, the fire must be just the proper heat so as
+not to have to add fuel or shake the stove.
+
+If baked in a gas range, light oven to full heat five minutes before
+putting the bread in the oven, and bake in a moderately hot oven
+forty-five minutes, unless the loaves are very large when one hour will
+be the proper time.
+
+When taken from the oven, the bread may be wrapped in a clean towel
+wrung out of warm water (this prevents the crust from becoming hard);
+place bread in slanting position or allow it to cool on a wire rack.
+
+
+WHITE BREAD
+
+Set the dough at night and bake early in the morning; take one-half cake
+of compressed yeast, set in a cup of lukewarm milk or water adding a
+teaspoon of salt and a tablespoon of sugar. Let this rise, if it does
+not, the yeast is not fresh or good. Measure eight cups of sifted flour
+into a deep bread bowl, add one teaspoon of salt; make a depression in
+the centre, pour in the risen yeast and one cup of lukewarm milk or
+water. In winter be sure that the bowl, flour, milk, in fact everything
+has been thoroughly warmed before mixing. Mix the dough slowly with a
+wooden spoon and then knead as directed.
+
+This amount will make two loaves, either twisted or in small bread pans.
+Bake forty-five minutes in a moderate oven.
+
+If the bread is set in the morning use a cake of compressed yeast and
+bake the loaves in the afternoon.
+
+
+INDIVIDUAL LOAVES
+
+Make dough according to the above recipe. Work small pieces of dough
+into strands a finger long, and take three strands for each loaf. Make
+small as possible, brush with beaten egg; or sweetened water and
+sprinkle with poppy seed (mohn). Allow them to rise before setting them
+in the oven. These are called "Vienna loaves" and are used at weddings,
+parties and for the Succoth festival in the Succah.
+
+If one-half cake of yeast has been used, the half cake of yeast which is
+left over, can be kept in good condition several days by rewrapping it
+in the tinfoil and keeping it in a cool, dry place.
+
+
+BUTTERBARCHES
+
+Dissolve one cake of compressed yeast in one-half cup of lukewarm milk,
+add a teaspoon of salt, and a tablespoon of sugar and let it rise. Then
+make a soft dough of eight cups of sifted flour and as much milk as is
+required to work it, about two cups; add the yeast, one-half cup of
+sugar, four tablespoons of butter dissolved in the warm milk, the grated
+peel of a lemon, two or three dozen raisins seeded, and two eggs well
+beaten. Work this dough perfectly smooth with the palm of your hand,
+adding more flour if necessary. It is hardly possible to tell the exact
+amount of flour to use; experience will teach you when you have added
+enough. Different brands of flour vary, some being drier than others.
+Work the dough as directed, set it aside covered until it is double the
+bulk of the original piece of dough. Then work again and divide the
+dough into two parts, and divide each of the pieces of dough into three
+parts. Work the six pieces of dough thoroughly and then roll each piece
+into a long strand; three of which are to be longer than the other
+three. Braid the three long strands into one braid (should be thicker in
+the centre than at the end), and braid the shorter strands into one
+braid and lay it on, top of the long braid, pressing the ends together.
+Butter a long baking-pan, lift the barches into the pan and set in a
+warm place to rise again for about one-half hour. Then brush the top
+with beaten egg and sprinkle poppy seed all over the top. Bake in a
+moderate oven one hour.
+
+
+BARCHES
+
+These are to be used for a meat meal and are made in the same manner as
+butter barches, omitting the milk and butter; use water and a little
+shortening of dripping or rendered fat or a vegetable oil; grate a dozen
+almonds (blanched) and add with two well-beaten eggs, one-half cup of
+sugar, salt, raisins and the grated peel of one lemon. Work just as you
+would butter barches. Bake one hour in moderate oven. Wrap in a damp,
+clean towel as soon as baked to prevent the crust from becoming too
+hard.
+
+
+POTATO BREAD
+
+Add one medium-sized mashed boiled potato to any of the foregoing
+recipes. This will give a more moist bread, which retains its freshness
+longer.
+
+
+GRAHAM BREAD
+
+Dissolve one cake of compressed yeast and four tablespoons of light
+brown sugar or molasses in one cup of lukewarm water and one cup of milk
+which has been scalded and cooled to lukewarm. Add two tablespoons of
+melted butter, then four cups of Graham flour and one cup of white flour
+(sifted), adding flour gradually, and one teaspoon of salt. Knead
+thoroughly, being sure to keep dough soft. Cover and set aside in a warm
+place to rise for about two hours. When double in bulk, turn out on
+kneading board, mold into loaves, and place in well-greased pans, cover
+and set to rise again--about one hour or until light. Bake one hour, in
+a slower oven than for white bread. If wanted for overnight use one-half
+cake of yeast and an extra half teaspoon of salt.
+
+
+GLUTEN BREAD
+
+Dissolve one cake of compressed yeast and one tablespoon of sugar in one
+cup of milk, scalded and cooled, and one cup of lukewarm water; add one
+level tablespoon of butter then three cups of gluten flour gradually,
+and one teaspoon of salt. Knead thoroughly until smooth and elastic;
+place in well-greased bowl; cover and set aside in a warm place, free
+from draught, to rise until light, which should be in about two hours.
+Mold into loaves; place in greased pans, filling them half full. Cover,
+let rise again, and when double in bulk, which should be in about one
+hour, bake in moderate oven forty-five minutes.
+
+This will make two one-pound loaves. For diet use omit shortening and
+sugar.
+
+
+RAISIN BREAD
+
+Make dough as directed for Butterbarches, using one-quarter cup of
+raisins and omitting the lemon and egg. Form in loaves, fill
+well-greased pans half full; cover and let rise until light; about one
+hour. Glaze with egg diluted with water, and bake forty-five minutes.
+
+
+ROLLED OATS BREAD
+
+Pour two cups of boiling water over two cups of rolled oats, cover and
+let stand until lukewarm. Dissolve one cake of compressed yeast and
+one-fourth cup of brown sugar in one-half cup of lukewarm water, add two
+tablespoons of shortening, the oatmeal and the water in which it has
+been swelling. Beat well, add about three cups of flour to make a dough,
+also add one teaspoon of salt. Let rise until it doubles in bulk. Mold
+into two loaves in pan and bake forty-five minutes.
+
+
+POTATO-RYE BREAD
+
+Cook one quart of potatoes diced, in boiling water until tender. Strain,
+reserving potato water. Measure and add enough more water to make three
+cups. Let come to a boil, add one-quarter cup of salt, and very
+gradually one and one-quarter cups of cornmeal. Cook two minutes,
+stirring constantly until thick. Remove from fire, add two tablespoons
+of any kind of fat, the potatoes riced or mashed and when cooled two
+cups of flour; then one tablespoon of sugar and one cake of yeast
+dissolved in one cup of lukewarm water. Mix and knead to a stiff dough
+adding wheat flour to keep it from sticking. Cover, set aside in a warm
+place overnight, or until double its bulk. Shape into four loaves, let
+rise again; bake in a moderate oven one hour or more, until well done.
+Glaze with egg diluted with water before putting in the oven. These
+loaves will keep moist one week.
+
+
+RYE BREAD (AMERICAN) No. 1
+
+Dissolve one cake compressed yeast in two cups of lukewarm water and one
+cup of milk which has been scalded and cooled; or if so desired the milk
+may be omitted and all water used; add two and one-half cups of rye
+flour or enough to make a sponge. Beat well; cover and set aside in a
+warm place, free from draught, to rise about two hours. When light add
+one and one-half cups of sifted white flour, one tablespoon of melted
+butter or oil, two and one-half cups of rye flour to make a soft dough
+and last one tablespoon of salt. Turn on a board and knead or pound it
+five minutes. Place in greased bowl; cover and let rise until double in
+bulk--about two hours. Turn on board and shape into loaves; place in
+floured shallow pans; cover and let rise again until light--about one
+hour. Brush with white of egg and water, to glaze. With sharp knife cut
+lightly three strokes diagonally across top, and place in oven. Bake in
+slower oven than for white bread. Caraway seeds may be used if desired.
+
+By adding one-half cup of sour dough, left from previous baking, an acid
+flavor is obtained, which is considered by many a great improvement.
+This should be added to the sponge.
+
+
+RYE BREAD, No. 2
+
+Sift three cups of rye flour, three cups of wheat flour and two
+teaspoons of salt in a bowl. Dissolve one-half cake of compressed yeast
+or any other yeast in two cups of lukewarm water. When the yeast is
+dissolved pour it into the flour and make into a dough. Lay it on a
+kneading board, and knead until smooth and elastic, put it back into the
+bowl, cover with a towel, and set aside overnight to rise. Next morning,
+lay the dough on a biscuit or kneading board again and knead well. Make
+into a loaf, put into a pan, and when well risen, moisten the top with a
+little cold water and bake in a moderate oven.
+
+
+ZWIEBEL PLATZ
+
+Take a piece of rye bread dough. After it has risen sufficiently roll
+out quite thin, butter a long cake pan and put in the rolled dough.
+Brush with melted butter; chop some onions very fine, strew thickly on
+top of cake, sprinkle with salt, put flakes of butter here and there.
+Another way is to chop up parsley and use in place of onions. Then
+called "Petersilien Platz."
+
+
+VARIETY BREAD
+
+Dissolve one cake of compressed yeast in two cups of lukewarm water or
+milk, add two teaspoons of salt, three cups of bread or wheat flour, one
+cup of cornmeal, one cup of rye flour and one-half cup of dark molasses,
+and mix very thoroughly. Let rise, shape into loaves, let rise again and
+bake in a moderate oven for forty-five minutes.
+
+
+ROLLS
+
+Take bread dough, when ready to shape into loaves and make a long even
+roll. Cut into small even pieces, and shape with thumb and fingers into
+round balls. Set close together in a shallow pan, let rise until double
+the bulk, and bake in a hot oven from ten to twenty minutes. If crusty
+rolls are desired, set apart in a shallow pan, bake well, and cool in
+draft.
+
+
+TEA ROLLS
+
+Scald one cup of milk and when lukewarm dissolve one cake of compressed
+yeast and add one and one-half cups of flour. Beat thoroughly, cover and
+allow to stand until light. Add one-quarter cup of sugar, one and
+one-half teaspoons of salt, two eggs, one-third cup of butter and enough
+flour to knead. Allow to rise again until light. Shape into round or
+small oblong finger rolls, and place in buttered pans close together,
+when light bake in hot oven.
+
+
+CRESCENT ROLLS
+
+Take bread or kitchen dough, and when well risen, toss on floured baking
+board, roll into a square sheet, one-quarter inch thick. Spread with
+melted butter, and cut into six-inch squares, then cut each square into
+two equal parts through opposite corners, thus forming two triangles.
+Roll over and over from the longest side to the opposite corner and then
+shape the rolls into half moons or crescents. Place in floured or
+greased pans, rather far apart; brush with beaten yolk to which a little
+cold water has been added and sprinkle tops of crescents or horns with
+poppy seed. Set in warm place to and, when double its bulk, bake in hot
+oven until brown and crusty.
+
+
+BUNS
+
+Make same as tea rolls. When well risen mold into small round buns;
+place in well-greased pans, one inch apart. Coyer set aside to rise
+until light--about one hour. Brush with egg diluted with water; bake
+twenty minutes, just before removing from the oven, brush with sugar
+moistened with a little water.
+
+
+RAISIN OR CURRANT BUNS
+
+Boil two large potatoes and strain the water into a pitcher, dissolve
+two-thirds cake of yeast in a cup. Put potatoes in a pan with a cup of
+sugar; large lump of butter, and teaspoon of salt. The heat of potatoes
+will melt the sugar and butter. Mash with large masher to a cream; pour
+in rest of potato water, add pint of flour and mix together. Then cover
+and set in a warm place all night. In the morning add more flour, mix
+quickly and put currants or raisins in as you turn the dough. This will
+keep them from settling in the bottom of the bread. Put in hot pans and
+bake in a hot oven. This makes a delicious holiday bread. Eat with
+butter, hot or cold.
+
+
+BREAD STICKS
+
+Take pieces of raised bread dough, roll three-eighths inch thick and
+four or five inches long. Place in floured pan, far apart, brush tops
+with beaten yolk and poppy seed. Let rise, bake in a hot oven until
+brown.
+
+
+FRENCH ROLLS
+
+Prepare the yeast as for bread and work just the same; add one-quarter
+cup of butter, one-quarter cup of sugar, one whole egg and one egg yolk
+beaten very light, flavor with mace or a few gratings of lemon peel;
+work until it leaves the hand perfectly clean, then form into rolls, let
+raise, brush with beaten egg, place rolls in pan close together and
+bake.
+
+
+BUTTERED TOAST
+
+Slice even slices of baker's bread, not too thin, put in biscuit pan on
+the top rack of a very hot oven, brown nicely on one side, then turn and
+brown on the other, spread with butter, and a little powdered sugar, if
+desired, and serve at once. Or put the slices on a long fork, hold
+before a red coal fire, without flame, toast on both sides and proceed
+as above.
+
+
+MILK OR CREAM TOAST
+
+Toast as many slices of stale light bread as desired a light brown. Heat
+milk or cream, allowing one-half cup for each slice, add small lump of
+butter. When just at the boiling point, pour over bread which has been
+placed in dish, sprinkle with sugar and cinnamon, cover, and serve
+immediately. Nice for invalids.
+
+
+CINNAMON TOAST FOR TEA
+
+Bread cut thin and browned, but not dried.
+
+Butter the toast while very hot, thinly and evenly, and sprinkle over
+each piece some powdered cinnamon and sugar.
+
+
+ARME RITTER
+
+Beat two eggs slightly, add one-half teaspoon of salt and two-thirds cup
+of milk; dip six slices of stale bread in the mixture. Have a griddle
+hot and well buttered; brown the bread on each side. Serve hot with
+cinnamon and sugar or a sauce.
+
+
+
+
+*COFFEE CAKES (KUCHEN)*
+
+
+RENDERED BUTTER
+
+Procure as much country or Western butter as desired, you may get
+several pounds of it when it is cheap during the summer; or any butter
+unfit for table use may be made sweet and good for cooking purposes and
+will last for months, if prepared in the following manner: Place the
+butter in a deep, iron kettle, filling only half full to prevent boiling
+over. Set it on the fire where it will simmer slowly for several hours.
+Watch carefully that it does not boil over. Do not stir it, but from
+time to time skim it. When perfectly clear, and all the salt and
+sediment has settled at the bottom, the butter is done. Set aside a few
+minutes, then strain into stone jars through a fine sieve, and when cold
+tie up tightly with paper and cloth. Keep in a cool, dry place.
+
+
+COFFEE CAKE (KUCHEN) DOUGH
+
+Soak one-half ounce of yeast in one-half cup of lukewarm milk; when
+dissolved put in a bowl, or round agate pan, and stir in one cup of
+sifted flour, one teaspoon of sugar and one-fourth teaspoon of salt, mix
+thoroughly, and put in a warm place (not hot) to rise, from one to two
+hours.
+
+When well risen, cream well together one cup of sugar and three-fourths
+cup of butter, then add three eggs, five cups of sifted flour, one cup
+of milk and one teaspoon of salt, mix together until light, then stir in
+the risen yeast, and with a spoon work well for ten minutes, and set
+aside to rise again, five or six hours or all night. Dough should not be
+very stiff. When well risen it can be used for cinnamon cake, pies or
+pocket books. This recipe makes one large cinnamon cake, three pies, and
+about one dozen pocket books. If set at night use half the quantity of
+yeast.
+
+
+KAFFEE KUCHEN (CINNAMON)
+
+Butter long and broad cake-pans thoroughly, roll out enough dough to
+cover them, and let it rise about half an hour before baking, then brush
+it well with melted butter. Sprinkle sugar and cinnamon on top and some
+chopped almonds. Take a small lump of butter, a very little flour, some
+sugar and cinnamon and rub it between the hands until it is like lumps
+of almonds, then strew on top of cakes.
+
+
+CINNAMON ROLLS OR SCHNECKEN
+
+Take half the kitchen dough. Roll one-half inch thick and spread well
+with melted butter. Sprinkle generously with scraped maple, brown or
+granulated sugar and cinnamon, then roll. Cut the roll into equal parts
+about one inch thick, place close together endwise in a spider,
+generously buttered, spread with one-fourth inch layer of brown, or
+maple sugar. Let rise until light, and bake ten to twenty minutes in a
+hot oven, a golden brown. Invert the spider, remove rolls and serve
+caramel side up.
+
+
+ABGERUEHRTER KUGELHOPF
+
+Soak one-half ounce of yeast or one cake compressed yeast in a very
+little lukewarm milk; add a pinch of salt and one tablespoon of sugar,
+stir it up smooth and set back of the stove to rise. In the meantime rub
+a scant cup of butter and a scant cup of powdered sugar to a cream, add
+gradually the yolks of four eggs, one at a time and add also the grated
+peel of a lemon. Sift two cups of flour into a bowl, make a depression
+in the centre, pour in, the yeast, one cup of lukewarm milk, and make a
+light batter of this. Add the creamed butter and eggs and stir until it
+forms blisters and leaves the bowl clean. Take one-half cup of cleaned
+and seeded dark raisins and cut up some citron very fine. Dredge flour
+over them before adding, and if necessary, add more flour to the dough,
+which should be of the consistency of cup cake batter. Last add the
+stiffly-beaten whites of the eggs. Place in a well-greased long or round
+pan with tube in centre; let rise until double in bulk, and bake in
+moderate oven until browned and thoroughly done.
+
+
+PLAIN BUNT OR NAPF KUCHEN
+
+Take one cake compressed yeast, add a pinch of salt, one tablespoon of
+sugar, and about two tablespoons of lukewarm water. Stir the yeast until
+it is a smooth paste and set it in a warm place to rise. Sift two and
+one-half cups of flour (use the same size cup for measuring everything
+you are going to use in your cake), make a depression in the centre,
+stir in the yeast and a scant cup of lukewarm milk, make batter, and let
+it rise until you have prepared the following: Rub one-half cup of
+butter and three-fourths cup of powdered sugar to a cream, just as for
+cup cake, then add gradually one egg at a time, using three altogether,
+and stirring all the time in one direction. Work in the risen batter two
+or three spoons at a time between each egg. Grate in the peel of a lemon
+or an orange. Butter the bunt-form well (do this always before you begin
+to work). Blanched almonds may be set in the grooves of the cake-form
+after buttering it. Put in the dough, set it in a warm place and let it
+rise for an hour and a half or two hours. Bake in a moderate oven one
+full hour, covered at first.
+
+
+CHOCOLATE COFFEE CAKE
+
+Pour a bunt kitchen dough into long, well-buttered tins, and when baked
+remove from the oven and cover thickly with boiled chocolate icing.
+
+
+POCKET BOOKS
+
+Take as much of the coffee cake dough as you desire, lay it on a
+well-floured biscuit board and mix just enough more flour with it to
+enable you to roll it out without sticking to the board. Roll out about
+one-fourth inch thick and cut the dough in squares about as long as your
+finger.
+
+Beat the yolk of one egg and two tablespoons of milk together; wet each
+square well with the mixture, lay one raisin in the centre (after the
+seed has been removed from it), sprinkle thickly with sugar and cinnamon
+mixed together, then put a small dab of butter on top. Catch the four
+corners of each square together, so that the inside is protected. Lay
+the pocket books, not too closely together, in a greased pan and set
+aside to rise. When well risen bake in a moderately hot oven until well
+baked and browned nicely.
+
+
+BOLA
+
+Make a good, rich bread dough. Let it rise overnight; next morning; mix
+with dough two eggs; one-half pound of butter well kneaded; stand by
+fire until well risen. When risen, roll out into thin sheets and
+sprinkle with chopped almonds, citron, cinnamon and plenty of brown
+sugar and lumps of butter all through; roll up like jelly-roll, cut in
+pieces a finger long, grease pan, stand pieces in centre, others around
+and let rise before baking. Watch it well while baking.
+
+
+FRENCH COFFEE CAKE (SAVARIN)
+
+Soak one cake of compressed yeast in a little lukewarm water or milk.
+Put the yeast in a cup, add two tablespoons of lukewarm water, a pinch
+of salt and one tablespoon of sugar, stir it up well with a spoon and
+set back of the stove to rise. Rub one-half cup of butter to a cream,
+add one-third cup of powdered sugar and stir constantly in one
+direction. Add the yolks of four eggs, one at a time, and the grated
+peel of a lemon. Sift two cups of flour into a bowl, make a depression
+in the centre of the flour, pour in the yeast and one cup of lukewarm
+milk. Stir and make a light batter of this. Add the creamed butter and
+eggs, stir until it forms blisters and leaves the bowl clean; one-half
+cup of dark raisins, one-half cup of pounded almonds and a little
+citron, cut up very fine, and last the stiff-beaten whites of the eggs.
+Fill your cake forms which have been well-greased, set in a warm place
+to rise until double in bulk, about forty-five minutes, and bake in a
+moderate oven forty-five minutes. Fill the centre with whipped cream and
+serve with rum sauce.
+
+
+BABA À LA PARISIENNE
+
+Prepare the yeast as above; cream a scant cup of butter with four
+tablespoons of sugar, the grated peel of a lemon, add five eggs, one at
+a time, stirring each egg a few minutes before you add the next. Have
+ready two cups of sifted flour and add two spoonfuls between each egg
+until all is used. Make a soft dough of the yeast, a scant cup of
+lukewarm milk, add two spoonfuls between each egg until all is used up,
+a pinch of salt, and one cup of flour. Let it rise for fifteen minutes.
+Now mix all well, rub the form with butter, and blanch one-half cup of
+almonds, cut into long strips and strew all over the form. Fill in the
+mixture or cake batter, let it rise two hours and bake very slowly.
+
+
+MOHN (POPPY SEED) ROLEY POLEY
+
+Roll out a piece of dough large enough to cover your whole baking-board,
+roll thin. Let it rise until you have prepared the filling; grind one
+cup of black poppy seed in a coffee-mill as tight as possible and clean
+it well, throw away the first bit you grind so as not to have the coffee
+taste; put it on to boil with one cup of milk, add two tablespoons of
+butter, one-half cup of seeded raisins, one-half cup of walnuts or
+almonds chopped up fine, two tablespoons of molasses or syrup, and a
+little citron cut up fine. When thick, set it away to cool, and if not
+sweet enough add more sugar and flavor with vanilla. When this mixture
+has cooled, spread on the dough which has risen by this time. Take up
+one corner and roll it up, into a long roll, like a jelly-roll, put in a
+greased pan and let it rise an hour, then spread butter on top and bake
+very slowly. Let it get quite brown, so as to bake through thoroughly.
+When cold cut up in slices, as many as you are going to use at one time
+only.
+
+
+MOHN WACHTEL
+
+Take coffee cake dough. Let the dough rise again; for an hour, spread
+with a poppy seed mixture, after cutting into squares, fold into
+triangles and pinch the edges together. Lay in well-buttered pans, about
+two inches apart, and let them rise again, spread with poppy seed
+filling. Take one-half pound of poppy seed (mohn) which have previously
+been soaked in milk and then ground, add one-quarter of a pound of sugar
+and the yolks of three eggs. Stir this all together in one direction
+until quite thick and then stir in the beaten whites to which you must
+add two ounces of sifted flour and one-quarter of a pound of melted
+butter. Fill the tartlets and bake. The poppy seed filling in Mohn Roley
+Poley may be used in the Mohn Wachtel if so desired.
+
+
+MOHNTORTS
+
+Line a deep pie-plate with a thin sheet of kuchen dough, let it rise
+about half an hour, then fill with a poppy seed filling same as used
+with Mohn Wachtel. Fill the pie-plates and bake.
+
+
+SMALL MOHN CAKES
+
+Roll coffee cake dough out quite thin, spread with melted butter (a
+brush is best for this purpose). Let it rise a little while, then
+sprinkle well with one cup of sugar, add one-half pound of ground poppy
+seed moistened with one-half cup of water, cut into strips about an inch
+wide and four-inches long; roll and put in a well-buttered pan to rise,
+leaving enough space between each and brush, with butter. Bake in
+moderate oven at first, then increase the heat; bake slowly.
+
+
+BERLINER PFANNKUCHEN (PURIM KRAPFEN)
+
+Take one and one-half cups of flour, a pinch of salt sifted into a deep
+bowl, one cup of lukewarm milk and three-fourths cake of compressed
+yeast which has been, dissolved in a little warm water and sugar. Stir
+into a dough, cover with a towel and set away in a warm place to rise.
+When well risen, take one-half cup of butter, one cup of sugar, a little
+salt and rub to a cream. Add two eggs well beaten, stir all well and
+add the risen dough, one teaspoon of salt and work in gradually five
+cups of sifted flour and the grated peel of a lemon. Stir the dough till
+it blisters and leaves the dish perfectly clean at the sides. Let the
+dough rise slowly for about two hours (all yeast dough is better if it
+rises slowly). Take a large baking-board, flour well and roll out the
+dough on it as thin as a double thickness of pasteboard. When it is all
+rolled out, cut with a round cutter the size of a tumbler. When all the
+dough has been cut out, beat up an egg. Spread the beaten egg; on the
+edge of each cake (spread only a few at a time for they would get too
+dry if all were done at once). Then put one-half teaspoon of marmalade,
+jam or jelly on the cake. Put another cake on top of one already spread,
+having cut it with a cutter a little bit smaller than the one used in
+the first place. This makes them stick better and prevents the preserves
+coming out while cooking. Set all away on a floured board or pan about
+two inches apart. Spread the top of each cake with melted butter and let
+them rise from one to two hours. When ready to fry, heat at least two
+pounds of rendered butter or any good vegetable oil in a deep iron
+kettle. Try the butter with a small piece of dough. If it rises
+immediately, put in the doughnuts. In putting them in, place the side
+that is up on the board down in the hot butter. Do not crowd them in the
+kettle as they require room to rise and spread. Cover them with a lid.
+In a few seconds uncover. If they are light brown, turn them over on the
+other side but do not cover them again. When done they will have a white
+stripe around the centre. Take them up with a perforated skimmer, lay on
+a large platter, sprinkle with pulverized sugar. If the butter gets too
+hot take from the fire a minute. These are best eaten fresh.
+
+The doughnuts may be baked in moderately hot oven and when half done
+glazed with sugar and white of egg.
+
+
+TOPFA DALKELN. CHEESE CAKES (HUNGARIAN)
+
+Take one-half ounce of yeast, mix with a little scalded milk which has
+cooled to lukewarm, one-half cup of flour and put aside in a warm place
+to rise. Allow two cups of scalded milk to become lukewarm. Add one
+pound of flour (four cups sifted flour) to the risen sponge, then the
+two cups of milk, mix these very well, cover with a cloth and put aside
+in a warm place to rise. Take one pound of sweet pot cheese, a pinch of
+salt, three egg yolks, rind of one lemon, one-half cup of light colored
+raisins and sugar to taste; mix very well and add the beaten whites and
+mix thoroughly. When the dough is very well risen, place on a pastry
+board, roll out and spread with melted butter, fold these edges over to
+the middle, then the top and bottom over, roll again and spread with
+butter, fold all sides in once more, roll, spread with butter, repeat
+the folding, roll out to one-half inch thickness, cut in three-inch
+squares, place a tablespoon of the cheese mixture in the centre of each
+square, fold over opposite corners, spread egg white over the top of
+each pocket, let rise fifteen minutes or one-half hour and bake in a hot
+oven; when they are well risen, lower heat and bake to a golden brown.
+This will make about thirty cakes. The dough in the above may be used
+with the following filling:
+
+Boil and stone one-half pound of prunes, mash to a pulp, sweeten, add
+the grated peel of a lemon, some cinnamon, etc., and put one teaspoon of
+this into each square. Take up the corners, fasten them firmly, also
+pinch all along the edges and lay in a buttered pan, let them rise half
+an hour before baking. Spread them with melted butter, and bake a nice
+brown.
+
+
+PUFFS (PURIM)
+
+Make the dough same as for Berliner Pfannkuchen, and when well risen
+roll out on a floured board one-half inch thick, cut in triangles, lay
+on floured dishes or board to rise. When well risen, drop into a deep
+kettle of boiling butter and with a spoon baste with the butter until
+brown; remove with a perforated skimmer and sprinkle with powdered
+sugar.
+
+
+KINDLECH
+
+Into a large bowl sift one pound of fine flour. Make a depression in the
+centre and pour into it one yeast cake dissolved in a little milk. Let
+this remain until the milk and yeast have risen a little. Stir in the
+surrounding flour together with three well-beaten eggs, a quarter of a
+pound of butter, six ounces of sugar, a pinch of salt and two cups of
+lukewarm milk. Knead the whole into a smooth dough.
+
+Roll this out very lightly on a well-floured board, brush over with a
+feather dipped in melted butter and strew thickly with chopped almonds,
+sultanas and currants. Next fold over about three fingers' width of the
+dough. Brush the upper surface of this fold with melted butter and strew
+with mixed fruit and almonds. Fold over again and repeat the operation
+until the whole of the dough is folded up in layer somewhat resembling
+a flattened, roley poley pudding. Brush the top well with another
+feather dipped in beaten egg and cut the whole into thick slices or
+fingers. Let them stand for half an hour and then bake for an hour in a
+rather slow oven.
+
+
+A CHEAP COFFEE CAKE
+
+This German coffee cake is made by kneading into a pint of bread dough
+one well-beaten egg, one-half cup of sugar, and a generous tablespoon of
+butter. The mixture is rolled flat, placed in a shallow pan, let rise
+again until very light, sprinkled with finely chopped nuts, dusted over
+with sugar and cinnamon and baked in a quick oven.
+
+
+BOHEMIAN KOLATCHEN
+
+Make kuchen dough. Add a little cinnamon and mace and one teaspoon of
+anise seed, well pounded, or flavor to taste. Let rise till very light,
+then take out on mixing board and roll out to about one-half inch in
+thickness. Cut in rounds three inches in diameter and lay on a
+well-buttered pan, pressing down the centre of each so as to raise a
+ridge around the edge. When well risen, brush the top over with
+stiffly-beaten white of an egg and sprinkle with granulated sugar.
+
+
+ZWIEBACK
+
+Scald one-half cup of milk and when lukewarm add to one cake of
+compressed yeast. Add one-fourth cup of sugar, one-fourth cup of melted
+butter, one-half teaspoon of salt and three eggs unbeaten, one-half
+teaspoon of powdered anise and enough flour to handle. Let rise until
+light. Make into oblong rolls the length of middle finger and place
+together in a buttered pan in parallel rows, two inches apart. Let rise
+again and bake twenty minutes. When cold, cut in one-half inch slices
+and brown evenly in the oven.
+
+
+SOUR CREAM KOLATCHEN
+
+Cream one-half cup of butter, add five yolks, two tablespoons of sugar,
+grated rind of a lemon, one cup of thick sour cream and one ounce or two
+cakes of yeast dissolved with a little sugar in two tablespoons of
+lukewarm milk. Stir all together and add three cups of flour; mix and
+drop from end of teaspoon on well-greased pans. Let rise until light in
+a warm place. Place a raisin or cherry on the top of each cake, spread
+with beaten white of egg, sprinkle with sugar and bake ten minutes in a
+hot oven.
+
+
+RUSSIAN TEA CAKES
+
+Mix one cup of sugar, one cup of eggs (about five), and one cup of sour
+cream with enough flour to roll. Toss on board, roll out one-fourth inch
+thick, spread with a thin layer of butter, fold the dough over, roll and
+spread again; repeat three or four times, using altogether three-fourths
+pound of brick butter. Then place dough in a bowl, cover, and let stand
+on ice to harden. Then roll as thin as possible, strew with one cup of
+chopped almonds, sugar and cinnamon, and cut into seven-inch strips.
+Roll each strip separately into a roll, cut into squares and strew top
+with chopped almonds, sugar and cinnamon. Bake in a hot oven.
+
+
+WIENER KIPFEL
+
+Dissolve one ounce of yeast in one-half cup of lukewarm milk, a pinch of
+salt and one tablespoon of sugar, set away in a warm place to rise. Sift
+one pound of flour into a deep bowl and make a dough of one cup of
+lukewarm milk and the yeast. Set it away until you have prepared the
+following: Rub a quarter of a pound of butter and four ounces of sugar
+to a cream, adding yolks of three eggs and one whole egg. Add this to
+the dough and work well. Let it rise about one hour, then roll out on a
+well-floured board, just as you would for cookies and let it rise again
+for at least one-half hour. Spread with beaten whites of eggs, raisins,
+almonds and citron. Cut dough into triangles. Pinch the edges together.
+Lay them in well-buttered pans about two inches apart and let then rise
+again. Then spread again with stiff-beaten whites of eggs and lay a few
+pounded almonds on each one. Bake a light yellow.
+
+
+SPICE ROLL
+
+Roll out coffee cake dough quite thin and let it rise half an hour,
+brush with melted butter and make a filling of the following: Grate some
+lebkuchen or plain gingerbread; add one-half cup of almonds or nuts, one
+cup of seeded raisins and one cup of cleaned currants. Strew these all
+over the dough together with some brown sugar and a little syrup. Spice
+with cinnamon and roll. Spread with butter and let it rise for an hour.
+Bake brown.
+
+
+WIENER STUDENTEN KIPFEL
+
+Make dough same as for Wiener Kipfel. Roll it out quite thin on a
+well-floured board and let it rise. Cut also into triangles (before you
+cut them, spread with melted butter). Mix one cup of chopped fresh
+walnuts with one cup of brown sugar, juice of a lemon, or grind the
+nuts; add cream to make a paste, sugar to taste and flavor with vanilla,
+and fill the triangles with the mixture. Take up the three corners and
+pinch together tightly. Set in well-buttered pans and let them rise
+again and spread or brush each one with melted butter. Bake a light
+brown.
+
+
+YEAST KRANTZ
+
+Take coffee cake dough, add one-fourth cup of washed currants. Let rise
+in warm place, then toss on floured board. Divide into three or four
+equal parts, roll each part into a long strand and work the strands
+together to form one large braid. Place braid in form of a circle in
+greased baking-pan or twist the braid to resemble the figure eight,
+pretzel shape. Let rise again in a warm place and bake in a moderate
+oven one-half hour or until thoroughly done. Brush with beaten eggs and
+sugar, sprinkle with a few chopped almonds. Return to oven to brown
+slightly.
+
+
+STOLLEN
+
+Sift two pounds of flour into a bowl and set a sponge in it with one
+cake of compressed yeast, one teaspoon of salt, one pint of lukewarm
+milk and one tablespoon of sugar. When this has risen, add one-half
+pound of creamed butter, a quarter of a pound of seeded raisins and
+one-quarter of a pound of sugar, yolks of four eggs, four ounces of
+powdered almonds, and the grated peel of a lemon. Work all well, beating
+with the hands, not kneading. Let this dough rise at least three hours,
+roll, press down the centre and fold over double, then form into one or
+two long loaves, narrow at the end. Brush the top with melted butter,
+let rise again and bake three-quarters of an hour in a moderate oven.
+
+
+APPLE CAKE (KUCHEN)
+
+After the pan is greased with butter, roll out a piece of dough quite
+thin, lay it in the pan, press a rim out of the dough all around the pan
+and let it rise for about ten minutes. Pare five large apples, core and
+quarter them, dipping each piece in melted butter before laying on the
+cake, sprinkle bountifully with sugar (brown being preferable to white
+for this purpose) and cinnamon. See that you have tart apples. Leave the
+cake in the pans and cut out the pieces just as you would want to serve
+them. If they stick to the pan, set the pan on top of the hot stove for
+a minute and the cake will then come out.
+
+
+CHEESE CAKE OR PIE
+
+Take one and one-half cups of cheese, rub smooth with a silver or wooden
+spoon through a colander or sieve, then rub a piece of sweet butter the
+size of an egg to a cream, add gradually one-half cup of sugar and the
+yolks of three eggs, a pinch of salt, grate in the peel of a lemon,
+one-half cup of cleaned currants and a little citron cut up very fine.
+Line two pie-plates with some kuchen dough or pie dough (See "Coffee
+Cakes (Kuchen)"), roll it out quite thin, butter the pie-plates quite
+heavily, and let the dough in them rise at least a quarter of an hour
+before putting in the cheese mixture, for it must be baked immediately
+after the cheese is put in, and just before you put the cheese into the
+plates whip up the whites of the eggs to a very stiff froth and stir
+through the cheese mixture.
+
+
+CHERRY CAKE
+
+Line a cake-pan, which has been well-buttered, with a thin layer of
+kuchen dough. Stone two pounds of cherries and lay them on a sieve with
+a dish underneath to catch the juice. Sprinkle sugar over them and bake.
+In the meantime beat up four eggs with a cup of sugar, beat until light
+and add the cherry juice. Draw the kuchen to the oven door, pour this
+mixture over it and bake.
+
+
+PEACH KUCHEN
+
+Grease your cake-pans thoroughly with good clarified butter, then line
+them with a rich coffee cake dough which has been rolled very thin and
+set in a warm place to rise. Then pare and quarter enough peaches to
+cover the dough. Lay the peaches in rows and sweeten and set in oven to
+bake. Make a meringue quickly as possible and pour over the cakes and
+bake a light brown.
+
+
+FRESH PRUNE CAKE (KUCHEN)
+
+Line a greased biscuit-pan with some of the coffee cake dough. Roll the
+dough thin and let it come up on the sides of the pan, then set aside to
+rise. When risen, cut the prunes in halves (they must be the fresh ones,
+not dried), lay in rows thickly and close together all over the bottom
+of the pan, do not leave any space between the prunes. Sprinkle very
+thickly with sugar, lightly with cinnamon, and lay bits of fresh butter
+all over the top. Bake until done in a moderately hot oven.
+
+
+PRUNE CAKE (KUCHEN)
+
+Line one or two plates with a thin roll of kuchen dough and let it rise
+again in the pans which have been heavily greased. Have some prunes
+boiled very soft, take out the kernels, mash them until like mush,
+sweeten to taste, add cinnamon and grated peel of a lemon or lemon
+juice, put in the lined pie-plates and bake immediately. Serve with
+whipped cream, sweetened and flavored.
+
+
+HUCKLEBERRY KUCHEN
+
+Line your cake-pans, which should be long and narrow, with a rich kuchen
+dough, having previously greased them well. Make a paste of cornstarch,
+one cup of milk, one tablespoon of butter and one teaspoon of cornstarch
+wet with cold milk. Boil until thick, sweeten and flavor with vanilla
+and spread on top of the cake dough, then sprinkle thickly with
+huckleberries which have been carefully picked, sugared and sprinkled
+with ground cinnamon. Bake in a quick oven.
+
+
+HUCKLEBERRY PIE
+
+Clean, pick and wash two cups of huckleberries, then drain them. Beat
+yolk of one egg and two tablespoons of sugar until light, add one
+tablespoon of milk, then the drained berries. Line one pie-plate with
+rich pastry or cookie dough, pour on it the berry mixture, put in the
+oven and bake light brown; remove from the oven, spread with a meringue
+made of the white of the egg beaten stiff, and two tablespoons of sugar
+added. Brown nicely. The white can be beaten with the yolk and sugar, if
+preferred.
+
+
+
+
+*MUFFINS AND BISCUITS*
+
+
+BAKING-POWDER
+
+Put eight ounces of bicarbonate of soda, one ounce of tartaric acid and
+one package of high-grade cornstarch together and sift them thoroughly
+five times. Keep closely covered in glass jars or tin boxes.
+
+
+BAKING-POWDER BATTERS
+
+Batter is a mixture of flour with sufficient liquid to make it thin
+enough to be beaten.
+
+Pour-batter requires one measure of liquid to one measure of flour.
+
+Drop-batter requires one measure of liquid to two measures of flour.
+
+To make a batter. Sift flour before measuring. Put flour by spoonfuls
+into the cup; do not press or shake down. Mix and sift dry ingredients.
+Measure dry, then liquid ingredients, shortening may be rubbed or
+chopped in while cold, or creamed; or it may be melted and then added to
+dry ingredients, or added after the liquid. Use two teaspoons of
+baking-powder to one cup of flour. If eggs are used, less baking-powder
+will be required.
+
+When sour milk is used, take one level teaspoon of soda to a pint of
+milk; when molasses is used, take one teaspoon of soda or baking-powder
+to each cup of molasses.
+
+Mix dry materials in one bowl and liquids in another, combine them
+quickly, handle as little as possible and put at once into the oven.
+
+The oven for baking biscuits should be hot enough to brown a teaspoon of
+flour in one minute.
+
+
+BROWN BREAD
+
+Mix and sift together one cup each of rye, graham flour, corn-meal and
+one teaspoon of salt. Dissolve one teaspoon of soda in one cup of
+molasses. Add alternately to flour with two cups of sour milk. Grease
+one-pound baking-powder cans, put in the dough and boil two and one-half
+hours, keeping the water always three-fourths up around the tins. Turn
+out on baking-tins and place in the oven fifteen minutes to brown.
+
+To be eaten warm, whatever is left over can be steamed again or toasted.
+
+
+CORN BREAD
+
+Mix and sift one cup of corn-meal, one cup of flour, two tablespoons of
+sugar, one-half teaspoon of salt, three teaspoons of baking-powder. Melt
+one tablespoon of butter and add to one egg; mix milk and egg and beat
+this into the dry ingredients, pour this mixture into well-greased tins
+and bake in a hot oven one-half hour. Cut in squares and serve hot. Bake
+in gem tins if preferred.
+
+
+BRAN BREAD
+
+Sift four teaspoons of soda, two teaspoons of salt with four cups of
+white flour, add four cups of bran flour and mix well. Add one cup of
+molasses and four cups of sweet milk. Use chopped nuts or raisins or
+both as desired. This will make three or four flat loaves. Place in
+greased pans (four and a half by nine inches), and bake one hour in a
+moderate oven.
+
+
+JOHNNIE CAKE
+
+Mix one cup flour and two cups corn-meal, one heaping teaspoon of soda,
+one-half cup sugar, add two eggs beaten with one and one-half cups of
+buttermilk, one half cup of molasses and one-half cup of shortening,
+melted. Beat all ingredients as fast as possible for a minute. Pour the
+dough into a warm, well-buttered pan and bake quickly and steadily for
+half an hour. The dough should be as soft as gingerbread dough. Serve
+hot.
+
+
+EGGLESS GINGERBREAD WITH CHEESE
+
+Sift two cups of flour, one teaspoon of soda, one-half teaspoon of salt
+and two teaspoons of ginger. Melt three-fourths cup of grated cheese in
+one-half cup of hot water, add one-half cup of molasses and blend
+perfectly. Add the flour and seasonings very gradually and beat
+thoroughly. Bake in muffin rings for fifteen minutes and serve while
+warm.
+
+
+GINGERBREAD
+
+To one cup of molasses add one cup of milk, sour or sweet, dissolve one
+teaspoon of soda in the milk, one tablespoon of butter, one or two eggs,
+one teaspoon of ginger and one of ground cinnamon, add enough sifted
+flour to make a light batter. Bake in a shallow pan.
+
+
+WHITE NUT BREAD
+
+Mix two and one-half cups of flour, four teaspoons of baking-powder,
+one-half teaspoon of salt, one-half cup of sugar and one-half cup of
+walnut meats, broken; add one egg beaten with one cup of milk and let
+this mixture stand for about twenty minutes in well-greased breadpan
+before placing in a moderate oven to bake. Bake about an hour. Better
+day after it is made.
+
+
+BAKING-POWDER BISCUITS
+
+Sift two cups of flour with one-half teaspoon of salt, four teaspoons of
+baking-powder, and four tablespoons of butter; cut butter in with two
+knives and mix with one-half to two-thirds cup of water or milk, stir
+this in quickly with a knife, when well mixed place on a well-floured
+board and roll out about one inch thick, work quickly, cut with a
+biscuit cutter or the cover of a half-pound baking-powder can; place on
+a greased pan and bake quickly in a well-heated quick oven tea to
+fifteen minutes.
+
+Butter substitutes may be used in place of butter.
+
+
+DROP BISCUIT
+
+Add to ingredients for baking-powder biscuit enough more milk or water
+to make a thick drop batter, about two tablespoons; mix as directed for
+biscuit, drop by spoonfuls an inch apart on a greased baking-sheet or
+into greased gem pans, small size.
+
+The more crust the more palatable these biscuits are. The mixture should
+not be soft enough to run. Bake in a hot oven ten to twelve minutes.
+
+
+SOUR MILK BISCUITS
+
+Mix and sift two cups of flour, one-half teaspoon of salt and one-half
+teaspoon of soda; cut in one tablespoon of butter, stir in with a knife
+enough sour milk to make a soft dough. Roll one-half inch thick; cut in
+small rounds and bake in a quick oven about twenty minutes.
+
+
+MUFFINS.
+
+Light the burners of the gas oven before beginning to mix the muffins
+and work rapidly. Place in a mixing-bowl one well-beaten egg, two
+tablespoons of butter, one tablespoon of sugar, one-half teaspoon of
+salt, one scant cup of milk and two teaspoons of baking-powder that have
+been sifted with sufficient flour to form a batter that will "ribbon"
+from the spoon. Beat the batter steadily for five minutes, stir in one
+tablespoon of melted butter and bake in muffin-pans in a quick oven.
+These muffins will bake in ten minutes if pans are only half filled.
+
+
+BRAN MUFFINS
+
+Sift one-half cup of white flour with one teaspoon of soda; mix three
+tablespoons of molasses with one tablespoon of butter, add two cups of
+bran, one and one-half cups of sweet milk, then add the flour and
+one-half teaspoon of salt, stir all together; one-half cup of chopped
+dates or raisins may be added if so desired. Bake in muffin-pans in a
+moderate oven thirty minutes.
+
+
+CORN MUFFINS, No. 1
+
+Beat the yolks and whites of two eggs separately. Add to this two cups
+of flour, of which one is a full cup of white and three-quarters of the
+corn-meal. This must be sifted three times. Put into this flour two
+teaspoons of baking-powder, together with a pinch of salt. Mix the
+prepared flour with a little boiling water, adding the eggs; also a
+little sugar may be put in, if desired. Then add enough tepid milk to
+make the mixture into a batter, after which pour into your pans; or, if
+corn-bread is desired, into the plain pan (thin). Bake in a quick oven.
+This quantity makes a dozen muffins. Butter your pan well, or the small
+gem-pans, according to which is used, and in so doing heat the pan a
+little.
+
+
+CORN MUFFINS, No. 2
+
+Mix one cup of white flour; one-half cup of corn-meal, one tablespoon of
+sugar, one-half teaspoon of salt and one-half teaspoon of soda, add one
+egg beaten into one cup of sour milk and one tablespoon of melted
+butter. Beat thoroughly and bake in well-greased tins.
+
+
+GRAHAM MUFFINS
+
+Mix one cup of Graham flour, one cup of wheat flour, one-half teaspoon
+of salt, two teaspoons of baking-powder, add to this one tablespoon of
+melted butter creamed with one-half cup of sugar and one well-beaten
+egg, moisten with one and one-half cups of milk. Beat all well and bake
+in muffin-tins in moderately hot oven one-half hour.
+
+
+WHEAT MUFFINS
+
+Mix two cups of flour, one-half teaspoon of salt, three teaspoons of
+baking-powder, two tablespoons of sugar and sift these ingredients
+twice, rub in one tablespoon of butter. Separate one egg. Beat the yolk
+and add it to one cup of milk and one teaspoon of molasses. Mix with the
+dry ingredients and stir until smooth. Fold in the beaten white of egg
+and pour into hot, well-greased muffin-tins. Bake fifteen to twenty
+minutes in hot oven.
+
+
+RICE MUFFINS
+
+Beat one cup of cold rice, two eggs, one cup of sweet milk, one teaspoon
+of salt, one tablespoon of sugar, two teaspoons of baking-powder, enough
+flour to make a stiff batter and lastly one tablespoon of melted butter.
+Bake in muffin-tins.
+
+
+RYE FLOUR MUFFINS
+
+Sift one and one-half cups of rye flour with one-half teaspoon of salt
+and one teaspoon of baking soda; add one-half cup of molasses and one
+well-beaten egg or one-half cup of water if the egg is omitted,
+one-quarter cup of chopped raisins and four tablespoons of melted
+shortening--butter, or any good butter substitute will do. Bake in
+muffin-pans in rather hot oven twenty-five minutes. Fill pans
+three-fourths full.
+
+
+GLUTEN GEMS
+
+Beat the yolks of two eggs, add one cup of milk; then one and one-half
+cups of gluten flour, two teaspoons of baking powder; beat well, stir in
+the whites of the two eggs, and bake in hot buttered gem pans about
+twenty minutes.
+
+
+EGGLESS GINGER GEMS
+
+Mix one-half cup of molasses, one-half cup of sugar, one tablespoon of
+butter, and warm slightly; beat up well and stir at least ten minutes.
+Add the following spices: one-half teaspoon each of ginger and cinnamon;
+and gradually one-half cup of milk and two and one-half cups of sifted
+flour in which has been sifted two teaspoons of baking powder.
+One-fourth cup of currants or seeded raisins may be added. Bake in
+well-greased gem pans and eat warm for tea or lunch.
+
+
+POPOVERS
+
+Mix to a smooth batter two cups each of milk and well-sifted flour, the
+yolks of three fresh eggs and a teaspoon of salt. Butter well the inside
+of six or eight deep earthen popover cups and stand them in a pan in a
+hot oven. While the cups are heating, beat to a froth the whites of the
+three eggs and stir them quickly in the batter. Open the oven door, pull
+the pan forward, pour the batter in the hot buttered cups up to the
+brim. Push the pan back, close the oven door, and bake the popovers till
+they rise well and are brown at the sides where they part from the
+clips. Serve them hot, folded lightly in a napkin.
+
+
+ONE-EGG WAFFLES
+
+Mix one and one-half cups of flour, one teaspoon of baking powder,
+one-quarter teaspoon of salt; add one and three-fourths cups of milk,
+add the milk slowly; then one well-beaten egg and two tablespoons of
+melted butter; drop by spoonfuls on a hot buttered waffle iron, putting
+one tablespoon in each section of the iron. Bake and turn, browning both
+sides carefully; remove from the iron; pile one on top of the other and
+serve at once.
+
+
+THREE-EGG WAFFLES
+
+Mix two cups of flour, one teaspoon of baking-powder, one-half teaspoon
+of salt, and sift these ingredients; add the yolks of three eggs beaten
+and stirred into one and one-fourth cups of milk; then add one
+tablespoon of melted butter and fold in the whites of the eggs. Bake and
+serve as directed under One-Egg Waffles.
+
+
+DOUGHNUTS
+
+Mix two and one-half tablespoons of melted butter, one cup of granulated
+sugar, two eggs, one cup of milk, one-half nutmeg grated, sifted flour
+enough to make a batter as stiff as biscuit dough; add two teaspoons of
+baking-powder and one teaspoon of salt to the sifted flour. Flour your
+board well, roll dough out about half an inch thick, and cut into pieces
+three inches long and one inch wide. Cut a slit about an inch long in
+the centre of each strip and pull one end through this slit. Fry quickly
+in hot Crisco. Sprinkle powdered sugar on top of each doughnut.
+
+
+FRENCH DOUGHNUTS
+
+French doughnuts are much daintier than the ordinary ones, and are
+easily made. Take one-half pint of water, one-half pint of milk, six
+ounces of butter, one-half pound of flour, and six eggs. Heat the
+butter, milk, and water, and when it boils remove from the fire and
+stir in the flour, using a wooden spoon. When well mixed, stir in the
+eggs, whipping each one in separately until you have a hard batter. Now
+pour your dough into a pastry bag. This is an ordinary cheesecloth bag,
+one corner of which has a tiny tin funnel, with a fluted or fancy edge.
+(These little tins may be purchased at any tinware store.) It should be
+very small, not over two inches high at the most, so the dough may be
+easily squeezed through it. Pour the paste on buttered paper, making
+into ring shapes. Fry in hot oil or butter substitute. Dust with
+powdered sugar.
+
+
+CRULLERS
+
+Cream two tablespoons of butter with one-half cup of sugar, then beat in
+one at a time two whole eggs. Mix well, then add one-half cup of milk,
+two teaspoons of baking-powder, and sufficient flour to make a soft
+batter to roll out. (Try three cupfuls and then add as much more flour
+as necessary.) Last, add one-half teaspoon cinnamon. Roll one-half inch
+thick, cut in strips one inch wide, three inches long and fry in hot
+Crisco.
+
+
+STRAWBERRY SHORTCAKE (BISCUIT DOUGH)
+
+Mix two cups of flour, four teaspoons of baking-powder, one-half
+teaspoon of salt, one tablespoon of sugar; work one-quarter cup of
+butter with tips of fingers, and add three-quarters of a cup of milk
+gradually. Toss on floured board, divide in two parts. Pat, roll out and
+bake twelve minutes in hot oven in layer-cake tins. Split and spread
+with butter. Pick, hull, and drain berries. Sweeten one to one and
+one-half boxes of strawberries to taste. Crush slightly and put between
+and on top of short cake. Allow from one to one and one-half boxes of
+berries to each short cake. Serve with cream, plain or whipped.
+
+Strawberries make the best short cake, but other berries and sliced
+peaches are also good.
+
+
+DOUGH FOR OPEN FACE PIES
+
+The directions for making the dough for Cinnamon Buns may be followed in
+making the under crust for fruit pies, such as apple, plum, huckleberry
+and peach.
+
+Enough for two pies. Drippings and water may be substituted for butter
+and milk respectively.
+
+
+CINNAMON BUNS
+
+Sift together one pint of flour, one tablespoon of sugar, one-half
+teaspoon of salt, two teaspoons of baking-powder. Rub in two tablespoons
+of butter, mix with milk to soft dough. Roll out one-half inch thick,
+spread with soft butter, granulated sugar, and powdered cinnamon. Roll
+up like jelly roll, cut in inch slices, lay close together in greased
+pan, and bake in quick oven.
+
+
+FRUIT WHEELS
+
+Sift together two cups of flour, two teaspoons of baking-powder,
+one-half teaspoon of salt, one tablespoon of sugar. Rub in two large
+tablespoons of butter. Mix to soft dough with milk; roll out one-half
+inch thick. Spread thickly with soft butter, dust with one teaspoon of
+flour, four tablespoons of granulated sugar, one teaspoon of cinnamon;
+sprinkle over one-half cup each of seeded and cut raisins, chopped
+citron, and cleaned currants. Roll up, cut in one-inch slices, put one
+inch apart on greased, flat pans, and bake in hot oven.
+
+
+
+
+*PANCAKES, FRITTERS, Etc.*
+
+
+BUCKWHEAT CAKES
+
+Dissolve one cake of compressed yeast and two level teaspoons of brown
+sugar in two cups of lukewarm water and one cup of milk, scalded and
+cooled; add two cups of buckwheat and one cup of sifted white flour
+gradually and one and one-half teaspoons of salt. Beat until smooth;
+cover and set aside in a warm place, free from draft, to rise about one
+hour. When light stir well and bake on a hot griddle. If wanted for
+overnight, use only one-fourth cake of yeast and an extra half teaspoon
+of salt. Cover and keep in a cool place.
+
+
+GERMAN PANCAKES, No. 1
+
+Beat two eggs very thoroughly without separating the yolks and whites;
+add one-half teaspoon of salt, sift in two and one-half tablespoons of
+flour, add one cup of milk gradually at first, and beat the whole very
+well. Melt one tablespoon of butter in a large frying-pan, turn mixture
+in and cook slowly until brown underneath. Grease the bottom of a large
+pie plate, slip the pancake on the plate; add the other tablespoon of
+butter to the frying-pan; when hot, turn uncooked side of pancake down
+and brown. Serve at once with sugar and lemon slices or with any desired
+preserve or syrup. This pancake may be served rolled like a jelly roll.
+
+
+GERMAN PANCAKES, No. 2
+
+Beat two eggs until very light, add one-half cup of flour and one-half
+teaspoon of salt and beat again; then add one cup of milk slowly, and
+beat thoroughly. Heat a generous quantity of butter in a frying-pan and
+pour all the batter into this at one time; place on a hot stove for one
+minute; then remove to a brisk oven; the edges will turn up on sides of
+pan in a few minutes; then reduce heat and cook more slowly until light,
+crisp and brown, about seven minutes. Take it out, slide it carefully on
+a hot plate, sprinkle plentifully with powdered sugar and send to the
+table with six lemon slices.
+
+
+GERMAN PANCAKES, No. 3
+
+Beat the yolks of four eggs until very light, then add one-half cup of
+milk and stir in three-quarters cup of sifted flour, one-eighth
+teaspoon of baking-powder, a pinch of salt, and lastly, just before
+frying, add the stiffly-beaten whites of eggs and mix well together. Put
+on fire an iron skillet with a close-fitting top; heat in two
+tablespoons of rendered butter; when very hot, pour in enough of the
+batter to cover the bottom of the skillet, cover at once with the top,
+and when the pancake is brown on one side, remove the top and let it
+brown on the other side. Take it up with a perforated skimmer, lay on a
+plate and sprinkle with powdered sugar and some lemon juice. Serve at
+once. Pancakes must only be made and fried when ready to be eaten, as
+they fall from standing.
+
+
+BREAD PANCAKES
+
+Soak stale bread overnight in sour milk, mash the bread fine in the
+morning, and put in one-half teaspoon of salt, two eggs, two teaspoons
+of baking soda, dissolved in hot water, and thicken with finely sifted
+flour.
+
+
+RICE PANCAKES OR GRIDDLE CAKES
+
+Boil in a double boiler one pint of milk, three tablespoons of rice and
+two tablespoons of granulated sugar. It will take from fifty to sixty
+minutes for the rice to be thoroughly cooked, and the mixture to
+thicken. Remove from the fire and when a little cool, add one tablespoon
+of vanilla and the yolk of egg into which one tablespoon of flour has
+been smoothly stirred. Mix all thoroughly together, then pour, by
+spoonfuls, on hot buttered griddle. Let the cakes brown on one side, and
+turn over, and brown on the other.
+
+
+GRIMSLICH
+
+Half a loaf of bread, which has been soaked and pressed, two eggs;
+one-half cup of sugar, one-fourth cup raisins, one tablespoon of
+cinnamon, and one-fourth cup of almonds pounded fine. Beat whites to a
+froth and add last. Drop by tablespoonful and fry. Serve with stewed
+fruit. Pieces of stale bread can be used. Soak in tepid water. Squeeze
+water thoroughly from bread and make as directed.
+
+
+POTATO PANCAKES
+
+Peel six large potatoes and soak several hours in cold water; grate,
+drain, and for every pint allow two eggs, about one tablespoon of flour,
+one-half teaspoon of salt, a little pepper; a little onion juice may be
+added if so desired. Beat eggs well and mix with the rest of the
+ingredients. Drop by spoonfuls on a hot greased spider in small cakes.
+Turn and brown on both sides. Serve with apple sauce.
+
+When eggs are very expensive the cakes can be made with one egg. When
+required for a meat meal, the pancakes may be fried in drippings; the
+edges will be much more crisp than when fried in butter, which burns so
+readily.
+
+
+POTATO CAKES
+
+Made just as pancakes, only baked in the oven in a long cake pan with
+plenty of butter or drippings under and above.
+
+
+SOUR MILK PANCAKES
+
+Mash fine and dissolve one level teaspoon of baking-soda in three cups
+of sour milk; beat one egg well; then put in a little salt and one-half
+cup of flour; stir in the milk, make a smooth batter, and last stir in
+one tablespoon of syrup. Bake on a hot griddle.
+
+
+FRENCH PANCAKE
+
+Stir three egg-yolks with one-half teaspoon of salt and one-quarter cup
+of flour, until smooth; add one cup of cold milk gradually, then fold in
+the beaten whites. Heat pan, add two tablespoons of butter and when hot
+pour in pancake; let cook slowly and evenly on one side, finish baking
+in oven.
+
+
+CHEESE BLINTZES
+
+With a fork beat up one egg, one-half teaspoon of salt, add one cup of
+water and one cup of sifted flour, beat until smooth. Grease a
+frying-pan very slightly with butter or oil, pour in two tablespoons of
+the batter, tilting the pan so as to allow the batter to run all over
+the pan. Fry over a low heat on one side only, turn out the semi-cooked
+cakes on a clean cloth with the uncooked side uppermost; let cool.
+Prepare a filling as for cheese kreplich, using one-half pound of
+potcheese, a piece of butter size of an egg, add one egg, pinch of salt,
+a little cinnamon and sugar to taste and grated peel of a lemon. Spread
+this mixture on the cooled dough, fold over and tuck the edges in well.
+Then sprinkle with powdered sugar and cinnamon, and fry in plenty of oil
+or butter. These blintzes are served hot.
+
+
+SWEET BLINTZES
+
+These little pancakes may be filled with the fruit filling in following
+recipe; or with a poppy seed filling using one cup of seed and adding
+one cup of sugar, moistening with one-half cup of water. The recipe
+given for the dough makes only six blintzes and where more are required
+double or triple the quantities given to make amount desired.
+
+For Purim, fold blintzes in triangular shapes. Fry as directed.
+
+
+BLINTZES
+
+Make dough as directed for cheese blintzes. Filling may be made of force
+meat, highly seasoned; fry in hot fat, or filling may be made of
+one-half pound of apples, peeled and cored and then minced with one
+ounce of ground sweet almonds, one ounce of powdered sugar, a pinch of
+cinnamon, juice of one-half lemon; mix well and bind with the beaten
+white of egg.
+
+Spread either of these mixtures on the dough, fold over and tuck edges
+in well. Fry in plenty of oil or fat.
+
+Sprinkle those containing the fruit mixture with sugar and cinnamon.
+These may be served either hot or cold.
+
+
+FRITTER BATTER
+
+Mix and sift one and one-third cups of flour, two teaspoons of
+baking-powder, one-quarter teaspoon of salt, and add two-thirds cup of
+milk or water gradually, and one egg; well beaten. For fruit batter add
+a little sugar, for vegetables pepper and salt.
+
+
+BELL FRITTERS
+
+Stir three eggs until very light, then stir in one cup of sweet milk,
+then sift in three cups sifted flour; beat for ten minutes, then add
+three teaspoons of baking-powder and fry by spoonfuls in hot oil.
+One-half this amount will be sufficient for three persons.
+
+Serve with any sweet sauce.
+
+
+APPLE FRITTERS
+
+Choose four sour apples; pare, core and cut them into small slices. Stir
+into fritter batter and fry in boiling hot fat or oil. Drain on paper;
+sprinkle with powdered sugar and serve.
+
+
+PINEAPPLE FRITTERS
+
+Soak slices of pineapple in sherry or white wine with a little sugar and
+let stand one hour. Drain and dip slices in batter and fry in hot oil.
+Drain on brown paper and sprinkle with powdered sugar.
+
+Fresh pears, apricots and peach fritters made the same as pineapple
+fritters. Bananas are cut in slices or mashed and added to batter.
+
+
+ORANGE FRITTERS
+
+Yolks of two eggs beaten with two spoons of sugar, stir into this the
+juice of quarter of a lemon and just enough flour to thicken like a
+batter; add the beaten whites and dip in one slice of orange at a time,
+take up with a large kitchen spoon and lay in the hot oil or
+butter-substitute and fry a nice brown. Sprinkle pulverized sugar on
+top.
+
+
+MATRIMONIES
+
+Sift three cups of flour in a bowl, pour in two scant cups of sour milk,
+beat very thoroughly, add one teaspoon of salt, the well-beaten yolks of
+three eggs, mix well, then add the stiffly-beaten whites of the eggs and
+one level teaspoon of soda sifted with one teaspoon of flour. Mix well
+and fry at once in very hot butter or butter-substitute. Baste the
+grease over them with a spoon until they are nicely browned. Serve with
+preserves.
+
+
+QUEEN FRITTERS
+
+Put in a deep skillet on the fire one cup of water, one-fourth cup of
+fresh butter; when it comes to a boil, stir in one cup of sifted flour
+and continue stirring until the dough leaves the side of the skillet
+clean. Remove from the fire and when cool break in three eggs, one at a
+time, stirring continually. Add a little salt. Mix all well, then drop
+pieces about the size of a walnut into plenty of boiling butter or
+Crisco and fry a light brown. Drain, make an opening in each, fill with
+preserves and sprinkle with sugar; serve at once.
+
+
+VEGETABLE FRITTERS
+
+Cook the vegetables thoroughly; drain them, chop fine and add to the
+batter. Drop in boiling hot fat, drain and dry on paper.
+
+
+CORN FRITTERS
+
+Grate two cups of corn from the cob. Ears that are too old for eating in
+the ordinary method will serve very well for this. Mix with the corn one
+egg, beaten light, a cup of sweet milk into which has been stirred a bit
+of soda the size of a pea, two teaspoons of melted butter, a pinch of
+salt and enough flour to make a thin batter. Beat well together and fry
+on a griddle as you would cakes for breakfast.
+
+
+ERBSEN LIEVANZEN (DRIED PEA FRITTERS)
+
+Boil one cup of dried peas, pass through a hair sieve, pour into a bowl,
+add two ounces of butter rubbed to a cream, add also some soaked bread
+(soaked in milk), stir all into a smooth paste. Add salt, one teaspoon
+of sugar, one yolk and one whole egg; one ounce of blanched and pounded
+almonds. If too thick add more egg, if too thin more bread. Fry a nice
+brown.
+
+
+SQUASH FRITTERS
+
+Two cups of boiled squash, half a cup of flour, one teaspoon of
+baking-powder, one egg and two tablespoons of milk. It is assumed that
+the squash has been prepared as a vegetable, with seasoning and a little
+butter, and what is here used is a cold, left over portion of the same.
+Mix baking-powder with the flour and add to the squash; add milk and
+stir all together. Beat egg and stir in. Have hot fat in pan and drop
+fritters from spoon into pan. When browned on both sides remove to hot
+platter.
+
+
+FRENCH PUFFS (WINDBEUTEL)
+
+Put one cup of water and one-quarter pound of butter on to boil. When it
+begins to boil stir in one-quarter pound of sifted flour. Stir until it
+leaves the kettle clean, take off the fire and stir until milk-warm,
+then stir in four eggs, one at a time, stirring until all used up.
+Flavor with the grated peel of a lemon. Put on some rendered butter in a
+kettle. When the butter is hot, dip a large teaspoon in cold water and
+cut pieces of dough with it as large as a walnut, and drop into the hot
+butter. Try one first to see whether the butter is hot enough. Do not
+crowd--they want plenty of room to raise. Dip the hot butter over them
+with a spoon, fry a deep yellow and sprinkle powdered sugar over them.
+
+
+SHAVINGS (KRAUS-GEBACKENES)
+
+Sift about one pint of flour in a bowl, make a depression in the centre;
+break in five eggs, a pinch of salt, one teaspoon of ground cinnamon and
+one tablespoon of pulverized sugar. Mix this as you would a noodle
+dough, though not quite as stiff. Roll out very thin and cut into long
+strips with a jagging iron. Fry a light yellow. Roll on a round stick as
+soon as taken up from the fat or butter, sprinkle with sugar and
+cinnamon or grated peel of a lemon. Mix both thoroughly. Do not let the
+butter get too brown; if the fire is too strong take off a few minutes.
+
+
+SNIP NOODLES, FRIED
+
+Sift two cups of flour with three teaspoons of salt in it, make into a
+dough by adding enough sweet milk to make soft as biscuit dough. Break
+off small pieces and roll between the hands in the shape of croquettes.
+
+Now put one-half cup of rendered butter in a skillet that has a top to
+it; when the butter is hot, lay in the pieces of dough (do not put too
+many in at one time), throw in one-half cup of cold water, put on the
+cover and let cook until the water is cooked out and noodles are brown
+on one side. Remove the cover and brown on the other side.
+
+
+NOODLE PUFFS
+
+Make a noodle dough with as many eggs as desired, roll out somewhat
+thin, cut in strips four inches long by one inch wide.
+
+Have a skillet half full of boiling hot chicken fat; drop in the strips,
+a few at a time, baste with the hot grease until brown on both sides.
+Remove to a platter, sprinkle generously with powdered sugar and
+cinnamon, and serve.
+
+
+SNOWBALLS (HESTERLISTE)
+
+Mix one teaspoon of butter, one-fourth teaspoon of salt, one tablespoon
+of sugar with one egg. Add one tablespoon of cream, one teaspoon of
+brandy and flour to make stiff dough. Work the whole together with a
+spoon until the flour is incorporated with the other ingredients and you
+have a dough easily handled. Break the dough in pieces about the size of
+a walnut; roll each piece out separately just as thin as possible
+without tearing (the thinner the better), make three lengthwise slashes
+in the centre of each piece of dough after rolling out.
+
+Heat a large deep skillet about half full with boiling hot butter or
+Crisco, drop in the snowballs, not more than three at one time, brown
+quickly on one side, then on the other, turn carefully with a perforated
+skimmer as they are easily broken. Remove to a platter, sprinkle with
+powdered sugar and cinnamon and a few drops of lemon juice.
+
+
+MACROTES
+
+Blend one pound of good light dough with two eggs, six ounces of butter,
+and add as much flour as may be needed to make the whole sufficiently
+dry. Make it into the shape of a French roll, and cut off rather thin
+slices, which should be placed before the fire to rise, and then fried
+in oil. Let them drain carefully, and when nearly cold dip each in very
+thick syrup flavored with essence of lemon.
+
+
+
+
+*CAKES*
+
+
+GENERAL DIRECTIONS FOR MAKING CAKES
+
+Use only the best material in making cake.
+
+Gather together all ingredients and utensils that are required. If tins
+are to be greased, do so the first thing; some cakes require greased or
+buttered paper, if so, have paper cut the size that is needed and butter
+the paper.
+
+All measurements are level. See "Measurement of Food Materials".
+
+Use pastry flour. Sift flour twice at least and measure after sifting.
+
+Measure or weigh the sugar, butter, milk and flour. In measuring butter
+always pack the cup so as to be sure to get the proper quantity. Use the
+half-pint measuring cup.
+
+If fruit is to be used, wash and dry it the day before it is needed.
+Dust with flour just before using, and mix with the hand till each piece
+is powdered so that all will mix evenly with the dough instead of
+sinking to the bottom.
+
+A few necessary implements for good cake making are a pair of scales, a
+wooden spoon, two wire egg-whips, one for the yolks and the other for
+the whites of eggs.
+
+A ten-inch mixing-bowl, and two smaller bowls.
+
+Two spatula or leveling knives.
+
+A set of aluminum spoons of standard sizes.
+
+For convenience, cakes are divided into two classes: Those containing
+butter or a butter substitute and cake containing no shortening.
+
+The rules for mixing cakes with butter are:
+
+Break the eggs, dropping each in a saucer or cup. If the whites and
+yolks are to be used separately divide them as you break the eggs and
+beat both well before using; the yolks until light and the whites to a
+stiff froth, so stiff that you can turn the dish upside down and the
+eggs will adhere to the dish.
+
+Rub the butter to a cream which should be done with a wooden spoon in a
+deep bowl, add the sugar gradually. In winter set the bowl over hot
+water for a few minutes as the butter will then cream more easily. Add
+the yolks or the whole eggs, one at a time, to creamed butter and sugar.
+Sift the baking-powder with the last cup of flour, add flour and milk
+alternately until both are beaten thoroughly into the mixture, add
+beaten whites of eggs last to the dough and then set in the oven
+immediately.
+
+Sponge cakes and cakes that do not contain butter and milk must never be
+stirred, but the ingredients beaten in, being careful to beat with an
+upward stroke. Separate the yolks of the eggs from the whites, and beat
+the yolks with an egg-beater until they are thick and lemon-colored.
+Then add the sugar, a little at a time, beating constantly. Now beat the
+whites until they are stiff and dry; add them; the flour should be added
+last and folded lightly through. Every stroke of the spoon after flour
+is added tends to toughen the batter. Bake at once. All sponge cakes and
+torten should be baked in ungreased molds.
+
+
+TO BAKE CAKES
+
+Make sure the oven is in condition, it can better wait for the cake than
+the other way around.
+
+Light your gas oven five or ten minutes before needed and reduce heat
+accordingly when cake is put in oven.
+
+For the coal range, have the oven the right temperature and do not add
+coal or shake the coals while cake is baking.
+
+If a piece of soft yellow paper burns golden brown in five minutes the
+oven is moderately hot; if it takes four minutes the oven is hot, if
+seven minutes is required the oven is fit for slow baking.
+
+Sponge cakes require a slow oven; layer cakes a hot oven, and loaf cakes
+with butter a moderate oven.
+
+Never look after your cake until it has been in the oven ten minutes.
+
+If cake is put in too cool an oven it will rise too much and be of very
+coarse texture. If too hot, it browns and crusts over the top before it
+has sufficiently risen. If, after the cake is put in, it seems to bake
+too fast, put a brown paper loosely over the top of the pan, and do not
+open the oven door for five minutes at least; the cake should then be
+quickly examined and the door carefully shut, or the rush of cold air
+will cause it to fall. Setting a small dish of hot water in the oven
+will also prevent the cake from scorching.
+
+When you think your cake is baked, open the oven door carefully so as
+not to jar, take a straw and run it through the thickest part of the
+cake, and if the straw comes out perfectly clean and dry your cake is
+done. When done, take it out and set it where no draft of air will
+strike it, and in ten minutes turn it out on a flat plate or board.
+
+Do not put it in the cake box until perfectly cold. Scald out the tin
+cake box each time before putting a fresh cake in it. Make sure it is
+air-tight. Keep in a cool place, but not in a damp cellar or a
+refrigerator.
+
+
+TIME-TABLE FOR BAKING CAKES
+
+Sponge cake, three-quarters of an hour.
+Pound cake, one hour.
+Fruit cake, three and four hours, depending upon size.
+Cookies, from ten to fifteen minutes. Watch carefully.
+Cup cakes, a full half hour.
+Layer cakes, twenty minutes.
+
+
+ONE EGG CAKE
+
+Cream one-fourth cup of butter with one-half cup of sugar, add sugar
+gradually, and one egg, well-beaten. Mix and sift one and one-half cups
+of flour and two and one-half teaspoons of baking-powder, add the sifted
+flour alternately with one-half cup of milk to the first mixture; flavor
+with vanilla or lemon. Bake thirty minutes in a shallow pan. Spread with
+chocolate frosting.
+
+
+LITTLE FRENCH CAKES
+
+Beat one-fourth cup of butter to a cream with one-fourth cup of sugar
+and add one cup of flour. Stir well and then add one egg which has been
+beaten into half a pint of milk, a little at a time. Fill buttered
+saucers with the mixture, bake and when done, place the cakes one on top
+of another with jam spread between.
+
+
+GRAFTON CAKE. LAYERS AND SMALL CAKES
+
+Cream four tablespoons of butter with one and one-half cups of sugar,
+beat in separately two whole eggs, add one cup of milk alternately with
+two cups of flour in which has been sifted two teaspoons of
+baking-powder, beat all thoroughly.
+
+This recipe will make two layer-cakes which may be spread with any of
+the cake fillings or icings.
+
+To make small cakes omit one of the egg-whites, fill well-buttered gem
+pans a little more than half full, and bake in a moderately hot oven
+until a delicate brown. The white reserved may be beaten to a stiff
+froth and then gradually stir in four tablespoons of powdered sugar and
+the juice of half a lemon. When the cakes are cool, spread with the
+icing and decorate with raisins, nut meats, one on top of each or
+sprinkle with candied caraway seeds.
+
+
+CUP CAKE
+
+Cream one cup of butter with two cups of sugar and add gradually the
+yolks of four eggs, one at a time. Sift three cups of flour, measure
+again after sifting, and add two teaspoons of baking-powder in the last
+sifting. Add alternately the sifted flour and one cup of sweet milk. Add
+last the beaten whites of the eggs. Flavor to taste. Bake in loaf or
+jelly-tins.
+
+
+GOLD CAKE
+
+Take one cup of powdered sugar, one-half cup of butter rubbed to a
+cream; add yolks of six eggs and stir until very light. Then sift two
+cups of flour with one and one-half teaspoons of baking-powder sifted in
+well (sift the flour two or three times). Grate in the peel of a lemon
+or an orange, add the juice also, and add three-quarters cup of milk
+alternately with the flour. Bake in moderate oven.
+
+
+WHITE CAKE
+
+Cream three-quarters cup of butter and one and one-quarter cups of sugar
+very well. Stop stirring, pour one-half cup of cold water on top of
+butter mixture and whites of eight eggs slightly beaten on top of water;
+do not stir, add one teaspoon of vanilla. Sift two and one-half cups of
+pastry flour, measure, then mix with two heaping teaspoons of
+baking-powder, and sift three times. Add to cake mixture and then beat
+hard until very smooth. Turn into ungreased angel cake pan, place in
+slow oven. Let cake rise to top of pan, then increase heat and bake
+until firm. Invert pan, when cool cut out.
+
+
+MARBLE CAKE
+
+Take two cups of sugar, one cup of butter, four eggs (yolks), one cup of
+milk, three cups of flour, and three teaspoons of baking-powder (scant).
+Cream the butter and sugar, and add the yolks of eggs. Then add the
+milk, flour, baking-powder, and the beaten whites of the eggs; flavor
+with lemon. To make the brown part; take a square of bitter chocolate
+and melt above steam, and mix with some of the white; flavor the brown
+with vanilla. Put first a tablespoon of brown batter in the pan, and
+then the white. Bake in quick oven thirty-five minutes.
+
+
+LEMON CAKE
+
+Rub to a cream one-half cup of butter with one and one-half cups of
+pulverized sugar and add gradually the yolks of three eggs, one at a
+time, and one-half cup of sweet milk. Sift two cups of flour with one
+teaspoon of baking-powder, add alternately with the milk and the
+stiffly-beaten whites of three eggs. Add the grated peel of one-half
+lemon and the juice of one lemon. Bake in moderate oven thirty minutes.
+
+
+ORANGE CAKE
+
+Beat light the yolks of five eggs with two cups of pulverized sugar, add
+juice of a large orange and part of the peel grated; one-half a cup of
+cold water and two cups of flour, sifted three times. Add two teaspoons
+of baking-powder in last sifting and add last the stiff-beaten whites of
+three eggs. Bake in layers, and spread the following icing between and
+on top. Icing: beat the whites of two eggs stiff, add the juice and peel
+of one orange and sugar enough to stiffen.
+
+
+POTATO CAKE
+
+Cream two-thirds cup of butter with two cups of granulated sugar; add
+one-half cup of milk, yolks of four eggs, one cup of hot mashed
+potatoes, one cup of chocolate, one teaspoon each of cinnamon, cloves,
+and nutmeg, one teaspoon of vanilla, one cup of chopped walnuts, two
+cups of flour, two teaspoons of baking-powder, then beaten whites of
+four eggs. Bake slowly in two pans, and cut in half when cold. Put jam
+between layers.
+
+
+POUND CAKE
+
+Rub one pound of butter and one pound of powdered sugar to a cream, add
+the grated peel of a lemon, a glass of brandy and the yolks of nine
+eggs, added one at a time, and last one pound and a quarter of sifted
+flour with one-half teaspoon of baking-powder and the beaten whites of
+the eggs. Bake slowly.
+
+
+BAKING-POWDER BUNT KUCHEN
+
+Beat two whole eggs for ten minutes with two cups of sugar, two and
+one-half tablespoons of melted butter, add one cup of milk, three cups
+of flour in which have been sifted two teaspoons of baking-powder,
+flavor with one teaspoon of vanilla; one-fourth cup of small raisins may
+be added. Bake one hour.
+
+
+QUICK COFFEE CAKE
+
+Cream one-half cup of butter with one cup of sugar, add three eggs, one
+and one-half cups of flour, two teaspoons of baking-powder, mixed with
+the flour, and one-half cup of milk. Mix well together; bake in a long
+bread or cake pan, and have on top chopped almonds, sugar and cinnamon.
+
+
+BAKING-POWDER CINNAMON CAKE
+
+Cream three-fourths cup of sugar with a piece of butter the size of an
+egg, beat together; then add two eggs, one-half cup of milk (scant), one
+and one-half cups of flour, one teaspoon of vanilla and two teaspoons of
+baking-powder. Put cinnamon, flour, sugar and a few drops of water
+together and form in little pfärvel with your hand and sprinkle on top
+of cake; also sprinkle a few chopped nuts on top. Do not bake too
+quickly. Bake in flat pan.
+
+
+GERMAN COFFEE CAKE (BAKING-POWDER)
+
+Take three cups of flour sifted, one teaspoon of salt, three tablespoons
+of sugar, three teaspoons of baking-powder, two eggs, two tablespoons of
+butter, and two-thirds of a cup of milk. Stir well together, adding more
+milk if necessary. Keep batter very stiff, sprinkle with melted butter
+(generously) sugar and cinnamon, and again with melted butter. Put into
+well-buttered shallow pans and bake about half an hour.
+
+
+COVERED CHEESE CAKE
+
+Cream one cup of sugar with butter the size of an egg, add two eggs well
+beaten and one cup of water alternately with two and one-half cups of
+flour in which has been sifted two teaspoons of baking-powder.
+
+*Filling.*--Beat two eggs with one-half cup of sugar, add one-half pound
+of pot cheese, one tablespoon of cornstarch boiled in one cup of milk,
+cool this and add, flavor with lemon extract.
+
+Put one-half of the batter in cake pan, then the filling and the other
+half of batter. Bake in slow oven thirty-five minutes. Sift sugar on top
+when done.
+
+
+BLITZ KUCHEN
+
+Take one cup of powdered sugar, one-half cup of butter, one cup of
+pastry flour, one-quarter of a teaspoon of baking-powder, peel and juice
+of one lemon, five or six eggs. Beat sugar with two whole eggs; add
+butter, beat until foamy; after that the flour mixed with baking-powder,
+lemon and four yolks. Last the stiffly-beaten whites of the eggs. Mix
+this well, bake in form in a moderately hot oven.
+
+
+KOENIG KUCHEN
+
+Cream one-quarter cup of butter with one cup of sugar, yolks of six
+eggs, one-quarter pound of raisins, one-quarter pound of currants, juice
+and peel of one lemon, one spoon of rum, twenty blanched and grated
+almonds, two cups of flour mixed with one-half teaspoon of
+baking-powder, two stiffly-beaten whites of eggs. Bake in an ungreased
+form one to one and one-half hours.
+
+
+NUT CAKE
+
+Take one-half cup of butter, three eggs, one and one-half cups of sugar,
+two and one-half cups of flour, two and one-half level teaspoons of
+baking-powder, and one-half cup of milk. One cup of any kind of nuts.
+Rub the butter and sugar to a light white cream; add the eggs beaten a
+little; then the flour sifted with the powder. Mix with the milk and
+nuts into a rather firm batter. Bake in a paper lined tin in a steady
+oven thirty-five minutes.
+
+
+LOAF COCOANUT CAKE
+
+Rub one cup of butter and two cups of sugar to a cream. Add one cup of
+milk, whites of four eggs, three cups of flour (measure after sifting),
+and three teaspoons of baking-powder added in last sifting. Add a grated
+cocoanut and last the stiffly-beaten whites. Bake in a loaf. Line tin
+with buttered paper.
+
+
+FRUIT CAKE (WEDDING CAKE)
+
+Take one pound of butter and one pound of sugar rubbed to a cream, yolks
+of twelve eggs, one tablespoon of cinnamon, one teaspoon of allspice,
+one-half teaspoon of mace, one-half teaspoon of cloves, one-fourth of a
+pound of almonds pounded, two pounds of raisins (seeded and chopped),
+three pounds of currants (carefully cleaned), one pound of citron
+(shredded very fine), and one-quarter of a pound of orange peel (chopped
+very fine). Soak all this prepared fruit in one pint of brandy
+overnight. Add all to the dough and put in the stiffly-beaten whites
+last. Bake in a very slow oven for several hours, in cake pans lined
+with buttered paper. When cold wrap in cloths dipped in brandy and put
+in earthen jars. If baked in gas oven have light very low. Keep oven the
+same temperature for four or five hours.
+
+
+APPLE SAUCE CAKE
+
+This apple sauce cake will be found as delicious and tasty as the rich
+fruit cake, which is so difficult to prepare, and it is very much less
+expensive.
+
+In a big mixing bowl, beat to a creamy consistency four tablespoons of
+butter, one egg and one cup of sugar. Add a saltspoon of salt, one
+teaspoon of allspice, one teaspoon of vanilla and a little grated
+nutmeg. Beat and stir all these ingredients well together with the other
+mixture, then add one cup of chopped raisins, after dusting them with
+flour. Mix these well through the dough and then add one cup of
+unsweetened apple sauce which has been pressed through a fine wire
+sieve. After this is well mixed with the other ingredients, stir in one
+teaspoon of baking-soda dissolved in one tablespoon of boiling water.
+Last of all, stir in one cup of flour, sifting twice after measuring it.
+Bake forty-five minutes in moderate oven.
+
+The tendency in making this cake is to get the dough too thin, therefore
+the apple sauce should be cooked quite thick, and then if the dough is
+still too thin add more flour. Bake one hour in moderate oven. This cake
+can be made with chicken schmalz in place of butter. Ice with plain
+white frosting.
+
+
+SPICE CAKE
+
+This spice cake is economical, easy to make and delicious, three
+qualities which must appeal to the housewife.
+
+Cream one cup of brown sugar and one-half cup of butter (or a little
+less of any butter substitute). Add one-half teaspoon of ground cloves
+and ground cinnamon, one cup of sour milk; one teaspoon of baking-soda,
+two cups of flour and one cup of raisins chopped. Have ready a warm oven
+and bake three-quarters of an hour.
+
+
+GREEN TREE LAYER CAKE AND ICING
+
+One cup of granulated sugar, one-half cup of butter, three eggs, one cup
+of milk, two and one-half scant cups of sifted flour, one teaspoon of
+vanilla extract, two teaspoons of baking-powder. Cream the butter and
+sugar together as usual, and then break in three eggs and beat until
+very creamy. Add the flour and milk alternately, reserving a little of
+the flour to add after the vanilla and baking-powder. Beat well and bake
+in layer cake tins. The entire success and lightness of this cake
+depends upon the beating of the sugar, butter and eggs. If these are
+beaten long enough they will become as creamy and fluffy as whipped
+cream.
+
+*Icing for This Cake.*--One and one-half cups of confectioner's sugar
+(not powdered), butter the size of a large egg, two tablespoons of
+cocoa, one teaspoon of vanilla, moisten to make the mixture the
+consistence of very thick cream. Cream or whipped cream may be used for
+the mixing, but many like this icing when made with lukewarm coffee. The
+sugar and butter are creamed together thoroughly and then the cocoa and
+vanilla are added, and lastly the cream or coffee. This is a good
+imitation of German tree cake. The icing on tree cake is an inch thick,
+and it is marked to represent the bark of a tree. The way it is served
+is with a little green candy on it, and it is really very delicious
+although extremely rich. The thicker or rather firmer this icing is, the
+better.
+
+
+EGGLESS, BUTTERLESS, MILKLESS CAKE
+
+One package of seeded raisins, two cups of sugar, two cups of boiling
+water, one teaspoon of cinnamon, one teaspoon of cloves, two tablespoons
+of Crisco, chicken schmalz or clarified drippings, one-half teaspoon of
+salt. Boil all together five minutes, cool, add one teaspoon of soda
+dissolved in water, three cups of flour. Bake forty-five minutes, make
+two cakes in layer pans.
+
+
+APPLE JELLY CAKE
+
+Rub one cup of butter and two cups of sugar to a cream, add four eggs,
+whites beaten separately, one cup of milk, two teaspoons of
+baking-powder and three and one-half cups of flour. Bake in layer tins.
+
+*Filling.*--Pare and grate three large apples ("Greenings" preferred),
+the juice and peel of a lemon, one cup of sugar and one well-beaten egg.
+Put in ingredients together and boil, stirring constantly until thick.
+Cool and fill in cake.
+
+
+CREAM LAYER CAKE
+
+Rub one cup of butter and two scant cups of sugar to a cream; the yolks
+of four eggs beaten in well, add gradually one cup of milk and three
+cups of sifted flour, and add three teaspoons of baking-powder in last
+sifting; put whites in last. Bake in layers as for jelly cake. When
+cold, spread with the following filling: Moisten two tablespoons of
+cornstarch with enough cold milk to work it into a paste. Scald one-half
+pint of milk with one-half cup of sugar and a pinch of salt. Beat the
+yolks of two eggs light; add the cornstarch to this, and as soon as the
+milk is scalded pour in the mixture gradually, stirring constantly until
+thick. Drop in one teaspoon of sweet butter, and when this is mixed in,
+set away until cool. Spread between layers.
+
+
+COCOANUT LAYER CAKE
+
+Rub to a cream one-half cup of butter and one and one-half cups of
+pulverized sugar. Add gradually three eggs, one-half cup of milk and two
+cups of flour, adding two teaspoons of baking-powder in last sifting.
+Bake in layers.
+
+*Filling.*--One grated cocoanut and all of its milk, to half of which
+add the beaten whites of two eggs and one cup of powdered sugar. Lay
+this between the layers. Mix with the other half of the grated cocoanut
+five tablespoons of powdered sugar and strew thickly on top of cake,
+which has been previously iced.
+
+
+CHOCOLATE LAYER CAKE
+
+Stir one scant half cup of butter to a cream with one cup of sugar. Add
+alternately one-half cup of sweet milk, yolks of two eggs which you have
+previously beaten until quite light, add whites of two, and one-half cup
+of sifted flour. Make a custard of one-half cup of milk, with one cup of
+grated chocolate, one-half cup of granulated sugar; boil until thick,
+add the yolk of one egg, then remove from the fire; stir until cool, add
+this to the cake batter, add one and one-half cups of sifted flour, two
+teaspoons of baking-powder and one of vanilla flavoring. Bake in layers
+and ice between and on top with plain white icing flavored to taste. You
+may substitute almond or colored icing.
+
+
+CARAMEL LAYER CAKE
+
+Place one-half cup of sugar in pan over fire. Stir until liquid smokes
+and burns brown. Add one-half cup of boiling water and cook into syrup.
+Take one cup butter, one and one-half cups of sugar, yolks of two eggs,
+over one cup of water and two cups of flour. Beat all thoroughly. Add
+enough of the burnt sugar to flavor, also one teaspoon of vanilla,
+another half cup of flour, two teaspoons of baking-powder and whites of
+two eggs. Bake in two layers, using remainder of burnt sugar for icing.
+
+
+HUCKLEBERRY CAKE
+
+Stir to a cream one cup of butter and two cups of powdered sugar and add
+gradually the yolks of four eggs. Sift into this three cups of flour,
+adding two teaspoons of baking-powder in the last sifting and add one
+cup of sweet milk alternately with the flour to the creamed butter,
+sugar and yolks. Spice with one teaspoon of cinnamon and add the
+stiff-beaten whites of the eggs. Lastly, stir in two cups of
+huckleberries which have been carefully picked over and well dredged
+with flour. Be careful in stirring in the huckleberries that you do not
+bruise them. You will find a wooden spoon the best for this purpose, the
+edges not being so sharp. Bake in a moderately hot oven; try with a
+straw, if it comes out clean, your cake is baked. This will keep fresh
+for a long while.
+
+
+CREAM PUFFS
+
+One cup of hot water, one-half cup of butter; boil together, and while
+boiling stir in one cup of sifted flour dry; take from the stove and
+stir to a thin paste, and after this cools add three eggs unbeaten, and
+stir vigorously for five minutes. Drop in tablespoonfuls on a buttered
+tin and bake in a quick oven twenty-five minutes, opening the oven door
+no oftener than is absolutely necessary, and being careful that they do
+not touch each other in the pan. This amount will make twelve puffs.
+Cream for puffs: one cup of milk, one cup of sugar, one egg, three
+tablespoons of flour, vanilla to flavor. Stir the flour in a little of
+the milk; boil the rest, turn this in and stir until the whole thickens.
+When both this and the puffs are cool open the puff a little way with a
+sharp knife and fill them with the cream.
+
+
+CHOCOLATE ECLAIRS
+
+To make éclairs spread the batter, prepared as in foregoing recipe, in
+long ovals and when done cover with plain or chocolate frosting, as
+follows: Boil one cup of brown sugar with one-half cup of molasses, one
+tablespoon of butter and two tablespoons of flour. Boil for one-half
+hour, then stir in one-fourth pound of grated chocolate wet in
+one-fourth cup of sweet milk and boil until it hardens on the spoon.
+Flavor with vanilla. Spread this upon the éclairs.
+
+
+DOBOS TORTE
+
+Cream yolks of six eggs with one-half pound of powdered sugar; add
+three-fourths cup of flour sifted three times; then add beaten whites of
+six eggs lightly and carefully into the mixture. Butter pie plates on
+under side and sprinkle with flour lightly over the butter and spread
+the mixture very thin. This amount makes one cake of twelve layers.
+Remove layers at once with a spatula.
+
+*Filling.*--Cream one-half pound of sweet butter and put on ice
+immediately; take one-half pound of sweet chocolate and break it into a
+cup of strong liquid coffee; add one-half pound of granulated sugar and
+let it boil until you can pull it almost like candy; remove from fire
+and stir the chocolate until it is quite cold. When cold add the
+chocolate mixture to the creamed butter. This filling is spread thin
+between the layers, spread the icing thicker on top and sides of the
+cake. This is very fine, but care must be taken in baking and removing
+the layers, as layers are as thin as wafers. Bake and make filling a day
+or two before needed.
+
+
+SPONGE CAKE
+
+Weigh any number of eggs, take the same weight of sugar and one-half the
+weight of flour; the grated rind and juice of one lemon to five eggs.
+For mixing this cake, see the directions given in "To Bake Cakes"; the
+mixture should be very light and spongy, great care being used not to
+break down the whipped whites. The oven should be moderate at first, and
+the heat increased after a time. The cake must not be moved or jarred
+while baking. The time will be forty to fifty minutes according to size
+of cake. Use powdered sugar for sponge-cake. Rose-water makes a good
+flavoring when a change from lemon is wanted.
+
+
+SMALL SPONGE CAKES
+
+Separate the whites and yolks of four eggs, beat the whites stiff, and
+beat into them one-half cup of granulated sugar. Beat the yolks to a
+very stiff froth and beat into them one-half cup of granulated sugar.
+This last mixture must be beaten for exactly five minutes. Add the juice
+and grated rind of one small lemon; beat yolks and whites together well,
+then stir in very gently one scant cup of flour that has been sifted
+three times. Remember that every stroke of the spoon after the flour is
+added toughens the cake just that much, so fold the flour in just enough
+to mix well. If baked in small patty pans they taste just like lady
+fingers. Bake twenty or twenty-five minutes in moderate oven.
+
+
+DOMINOES
+
+Make a sponge cake batter, and bake in long tins, not too large. The
+batter should not exceed the depth of one-fourth of an inch, spread it
+evenly and bake it in a quick oven (line the tins with buttered paper).
+As each cake is taken from the oven, turn it upside down on a clean
+board or paper. Spread with a thin layer of currant or cranberry jelly,
+and lay the other cake on top of it. With a hot, sharp knife cut into
+strips like dominoes; push them with the knife about an inch apart, and
+ice them with ordinary white icing, putting a tablespoonful on each
+piece, the heat of the cake will soften it, and with little assistance
+the edges and sides may be smoothly covered. Set the cakes in a warm
+place, where the frosting will dry. Make a horn of stiff white paper
+with just a small opening; at the lower end. Put in one spoon of dark
+chocolate icing and close the horn at the top, and by pressing out the
+icing from the small opening, draw a line of it across the centre of
+each cake, and then make dots like those on dominoes. Keep the horn
+supplied with the icing.
+
+
+LADY FINGERS
+
+Beat the yolks of three eggs until light and creamy, add one-quarter
+pound of powdered sugar (sifted) and continue beating; add flavoring to
+taste, vanilla, lemon juice, grated rind of lemon or orange. To the
+whites of the three eggs add one-half saltspoon of salt and beat until
+very stiff. Stir in lightly one-half cup of flour and then fold in the
+beaten whites very gently. Press the mixture through a pastry tube on a
+baking-tin, covered with paper in portions one-half inch wide by four
+inches long, or drop on oblong molds; sift a little powdered sugar on
+top of each cake, and bake from ten to fifteen minutes in a moderate
+oven. Do not let brown. Remove immediately from pan, brush the flat
+surface of one cake with white of egg and press the underside of a
+second cake upon the first.
+
+
+JELLY ROLL
+
+Take three eggs creamed with one cup of granulated sugar, one cup of
+flour sifted with two teaspoons of baking-powder, add one-half cup of
+boiling water. Bake in broad pan--while hot, remove from pan and lay on
+cloth wet with cold water. Spread with jelly and roll quickly. Sprinkle
+with powdered sugar.
+
+
+ANGEL FOOD
+
+Sift one cup of pastry flour once, then measure and sift three times.
+Add a pinch of salt to the whites of eight or nine eggs or just one cup
+of whites, beat about one-half, add one-half teaspoon of cream of
+tartar, then beat the whites until they will stand of their own weight;
+add one and one-fourth cups of sugar, then flour, not by stirring but
+folding over and over until thoroughly mixed in; flavor with one-half
+teaspoon of vanilla or almond extract. Bake in an ungreased pan, patent
+tube pan preferred. Place the cake in an oven that will just warm it
+enough through until the batter has raised to the top of the mold, then
+increase the heat gradually until the cake is well browned over; if by
+pressing the top of the cake with the finger it will spring back without
+leaving the imprint of the finger the cake is done through. Great care
+should be taken that the oven is not too hot to begin with as the cake
+will rise too fast and settle or fall in the baking. Bake thirty-five to
+forty minutes. When done, invert the pan; when cool remove from pan.
+
+
+SUNSHINE CAKE
+
+Beat yolks of five eggs lightly, add one teaspoon of vanilla, or grated
+rind of one lemon. In another bowl beat seven whites to a froth with a
+scant one-half teaspoon of cream of tartar, then beat until whites are
+very stiff. Gradually add one cup of granulated sugar, sifted three
+times, to the beaten whites. Fold whites and sugar, when beaten, into
+the beaten yolks. Sift one cup of flour three times, then put into
+sifter and shake lightly, fold into the cake. Bake forty minutes in
+ungreased cake pan. As directed for sponge cake invert pan. Remove cake
+when it has cooled.
+
+
+MOCHA TORTS
+
+Beat one cup of powdered sugar with the yolks of four eggs; when very
+light, add one cup of sifted flour in which has been mixed one teaspoon
+of baking-powder, add three tablespoons of cold water, one-half teaspoon
+of vanilla, one tablespoon essence of mocha, add the stiffly-beaten
+whites and bake fifteen to twenty minutes in two layer pans in a
+moderate oven. Spread when cold with one-half pint of cream to which has
+been added one tablespoon of mocha essence, one and one-half tablespoon
+of powdered sugar and then well whipped. Garnish with pounded almonds.
+
+
+PEACH SHORTCAKE
+
+Make a sponge cake batter of four eggs, one cup of pulverized sugar, a
+pinch of salt and one cup of flour. Beat the eggs with the sugar until
+very light. Beat until the consistency of dough and add the grated peel
+of a lemon, and last the sifted flour. No baking-powder necessary. Bake
+in jelly tins. Cut the peaches quite fine and sugar bountifully. Put
+between layers. Eat with cream.
+
+The same recipe may be used for Strawberry Shortcake.
+
+
+BREMEN APPLE TORTE
+
+Take seven peeled and cored apples, six tablespoons of sugar, two
+tablespoons of butter, and cook together until apples are soft. Cream
+six eggs; add to them one pint of sour cream, one tablespoon of vanilla,
+one-half teaspoon of cinnamon, and sugar to taste; then pour into the
+cooked apples and let all boil together till thick. Remove from stove.
+Take three cups of finely rolled zwieback, and in the bottom of a
+well-greased pan put a layer of two cups of crumbs, then a layer of the
+apple mixture, a layer of the remaining crumbs, and lastly lumps of
+butter over all. Bake one hour.
+
+
+VIENNA PRATER CAKE
+
+Cream the yolks of six eggs with one cup of granulated sugar. Add
+three-fourths cup of sifted chocolate, three-fourths cup of flour
+(sifted twice), one and one-half teaspoon of vanilla. Add the beaten
+whites. Bake thirty minutes. When cold; cut in half and fill with the
+following: One cup of milk, yolks of two eggs, one cup of chopped
+walnuts. Boil, stirring constantly to prevent curdling. Sweeten to
+taste, and after removing from the fire add one tablespoon of rum.
+Spread while hot.
+
+
+SAND TORTE
+
+Cream one-half pound of butter with one-half pound of sugar; drop in,
+one at a time, the yolks of six eggs. Add one small wine glass of rum,
+one-fourth pound of corn-starch, and one-fourth pound of flour that have
+been thoroughly mixed; one teaspoon of baking-powder, the beaten whites
+of six eggs. Bake one hour in a moderate oven.
+
+
+ALMOND CAKE OR MANDEL TORTE, No. 1
+
+Take one-half pound of almonds and blanch by pouring boiling water over
+them, and pound in a mortar or grate on grater (the latter is best).
+Beat yolks of eight eggs vigorously with one cup of sugar, add one-half
+lemon, grated peel and juice, one tablespoon of brandy, and four
+lady-fingers grated, the almonds, and fold in the stiffly-beaten whites
+of eggs. Bake in moderate oven one hour.
+
+
+ALMOND CAKE OR MANDEL TORTE, No. 2
+
+Take one-fourth pound of sweet almonds and one-eighth pound of bitter
+ones mixed. Blanch them the day previous to using and then grate or
+pound them as fine as powder. Beat until light the yolks of nine eggs
+with eight tablespoons of granulated sugar. Add the grated peel of one
+lemon and one-half teaspoon of mace or vanilla. Beat long and steadily.
+Add the grated almonds and continue the stirring in one direction. Add
+the juice of the lemon to the stiff-beaten whites. Grate four stale lady
+fingers, add and bake slowly for one hour at least.
+
+
+BROD TORTE
+
+Take six eggs, seven tablespoons of granulated sugar, seven tablespoons
+of bread crumbs, one-eighth pound of chopped almonds, one-half teaspoon
+of allspice, one tablespoon of jelly, grated rind and juice of one
+lemon, one teaspoon of cinnamon, one-half teaspoon of cloves, one-half
+wine glass of brandy. Beat yolks of eggs well and add sugar and beat
+until it blisters, add bread crumbs, almonds, jelly, spice, lemon, and
+brandy. Then add beaten whites, and bake slowly about forty minutes.
+
+
+RYE BREAD TORTE
+
+Beat the yolks of four eggs very light with one cup of sugar; add one
+cup of sifted dry rye bread crumbs to which one teaspoon of
+baking-powder and a pinch of salt have been added. Moisten one-half cup
+of ground almonds with two tablespoons of sherry, add and lastly fold in
+the beaten whites of eggs. Bake in ungreased form in moderate oven.
+
+
+ZWIEBACK TORTE
+
+Beat the yolks of six eggs with one and one-eighth cups of sugar, add
+one-half box of zwieback, which has been rolled very fine, add one
+teaspoon of baking-powder, season with one tablespoon of rum or sherry
+wine and one-half teaspoon of bitter almond extract. Lastly fold in the
+stiffly-beaten whites of the six eggs and bake in ungreased form in
+moderate oven three-quarters of an hour.
+
+
+CHOCOLATE BROD TORTE
+
+Separate the yolks and whites of ten eggs. Beat the yolks with two cups
+of pulverized sugar. When thick add one and three-fourth cups of sifted
+dry rye bread crumbs, one-half pound of sweet almonds, also some bitter
+ones, grated or powdered as fine as possible, one-fourth pound of
+citron shredded fine, one cake of chocolate grated, the grated peel of
+one lemon, the juice of one orange and one lemon, one tablespoon of
+cinnamon, one teaspoon of allspice, one-half teaspoon of cloves, and a
+wine glass of brandy. Bake very slowly in ungreased form. Frost with a
+chocolate icing, made as follows: Melt a small piece of chocolate. Beat
+the white of an egg stiff with scant cup of sugar, and stir into the
+melted chocolate and spread with a knife.
+
+
+BURNT ALMOND TORTE
+
+Beat up four eggs with one cup of sifted powdered sugar. Beat until it
+looks like a heavy batter. When you think you cannot possibly beat any
+longer stir one cup of sifted flour with one-half teaspoon of
+baking-powder. Stir it into batter gradually and lightly, adding three
+tablespoons of water. Bake in jelly tins. Filling: Scald one-fourth
+pound of almonds (by pouring boiling water over them), remove skins, put
+them on a pie plate and set them in the oven to brown slightly.
+Meanwhile, melt three tablespoons of white sugar, without adding water,
+stirring it all the while. Stir up the almonds in this, then remove them
+from the fire and lay on a platter separately to cool. Make an icing of
+the whites of three eggs beaten very stiff, with one pound of pulverized
+sugar, and flavor with rose-water. Spread this upon layers and cover
+each layer with almonds. When finished frost the whole cake, decorating
+with almonds.
+
+
+CHOCOLATE TORTE
+
+Take nine eggs, one-half pound of pulverized sugar, one-half pound of
+almonds, half cut and grated; one-half pound of finest vanilla chocolate
+grated, one-half pound of raisins, cut and seeded; seven soda crackers,
+rolled to a powder; one teaspoon of baking-powder, juice of three lemons
+and one-fourth glass of wine. Beat whites of eggs to a stiff froth and
+stir in last. Beat yolks with sugar until very light; then add
+chocolate, and proceed as with other torten.
+
+
+DATE TORTE
+
+Beat one-half pound of pulverized sugar with the yolks of six large
+eggs. Beat long and steadily until a thick batter. Add one-half pound of
+dates, cut very fine, one teaspoon each of allspice and ground cinnamon,
+one-fourth pound of chocolate grated, juice and peel of one lemon, three
+and one-half soda crackers, rolled to a fine powder, one teaspoon of
+baking-powder, and last the stiff-beaten whites. Bake slowly. Cake can
+be cut in half and put together with jelly.
+
+
+GERMAN HAZELNUT TORTE
+
+Beat together for twenty minutes until very light the yolks of eight
+eggs with one-half pound of granulated sugar, then add the very
+stiffly-beaten whites of eggs, place the bowl in which it has been
+stirred over a boiler in which water is boiling on the stove, stir
+continually but slowly until all the batter is well warmed but not too
+hot, add a small pinch of salt, and one-half pound of grated hazelnuts,
+add the nuts gradually, mix well and pour into a greased spring form.
+Bake very slowly. The grated rind of one-half lemon can be added if
+desired. Ice with boiled icing.
+
+
+LINZER TORTE
+
+Cream one pound of butter with one pound of sugar until foamy, then add
+one by one four whole eggs. Mix well, then stir in three-fourths pound
+of pounded almonds or walnuts, one teaspoon of cinnamon, one-fourth
+teaspoon of cloves, one pound of flour, one teaspoon of baking-powder,
+and a few drops of bitter almond essence. Put in four layer pans and
+bake in slow oven. Put together with apricot, strawberry, or raspberry
+jam and pineapple marmalade, each layer having a different preserve. Ice
+top and sides. If only two layers are desired for home use, half the
+quantity of ingredients can be used. This is a very fine cake. It is
+better the second day.
+
+
+RUSSIAN PUNCH TORTE
+
+Bake three layers of almond tart and flavor it with a wine glass of
+arrack. When baked, scrape part of the cake out of the thickest layer,
+not disturbing the rim, and reserve these crumbs to add to the following
+filling: Boil one-half pound of sugar in one-fourth cup of water until
+it spins a thread. Add to this syrup a wine glass of rum, and the
+crumbs, and spread over the layers, piling one on top of the other.
+Another way to fill this cake is to take some crab-apple jelly or apple
+marmalade and thin it with a little brandy.
+
+
+WALNUT TORTE, No. 1
+
+Grate eight ounces of walnuts and eight ounces of blanched almonds. Beat
+light the yolks of twelve eggs and three-fourths pound of sugar. Add
+the grated nuts and one-fourth pound of sifted flour, fold in the whites
+beaten to a stiff froth. Bake in layers and fill with sweetened whipped
+cream.
+
+
+WALNUT TORTE, No. 2
+
+Separate the yolks and whites of six eggs, being very careful not to get
+a particle of the yolks into the whites. Sift one-half pound of
+granulated sugar into the yolks and beat until thick as batter. Add a
+pinch of salt to the whites and beat very stiff. Have ready one-fourth
+pound of grated walnuts, reserve whole pieces for decorating the top of
+cake. Add the pounded nuts to the beaten yolks, and two tablespoons of
+grated lady fingers or stale sponge cake. Last add the stiffly-beaten
+whites of the eggs. Bake in layers and fill with almond or plain icing.
+
+
+CHESTNUT TORTE
+
+Boil one pound of chestnuts in the shells, peel them while warm, put
+nuts through potato ricer or colander. Beat well the yolks of six eggs
+with six tablespoons of sugar, add all the chestnut purée but two or
+three tablespoons reserved for top of torte, then add three teaspoons of
+baking-powder and the well-beaten whites of the six eggs; bake in
+moderate oven fifteen to twenty minutes. Whip one-half pint of cream,
+add to this the chestnut purée which was reserved, and a little sugar;
+garnish torte with this mixture. Enough for twelve persons.
+
+
+NUT HONEY CAKE
+
+Mix two cups of brown sugar, two cups of honey, six egg yolks and beat
+them thoroughly. Sift together three cups of flour, one-quarter teaspoon
+of salt, three teaspoons of ground cinnamon, one-half teaspoon each of
+ground cloves, ground nutmeg and allspice, and one and one-half
+teaspoons of soda; add one cup of chopped raisins, one-half ounce of
+citron cut in small pieces, one-half ounce of candied orange peel cut in
+small pieces, one-half pound of almonds coarsely chopped. Beat the
+whites of three eggs very stiff and add them last. Pour the dough to the
+depth of about half an inch into well-buttered tins and bake in a slow
+oven for one-half hour.
+
+
+
+
+*ICINGS AND FILLINGS FOR CAKES*
+
+
+BOILED ICING
+
+One cup of sugar, one-third cup of boiling water, white of one egg
+beaten stiff. Pour water on sugar until dissolved, heat slowly to
+boiling point without stirring; boil until syrup will thread when
+dropped from tip of spoon; as soon as it threads, pour slowly over
+beaten white, then beat with heavy wire spoon until of proper
+consistency to spread. Flavor.
+
+
+WHITE CARAMEL ICING
+
+Put on to boil two cups of brown sugar, one cup of milk and a small lump
+of butter. Boil until it gets as thick as cream, then beat with a fork
+or egg whip until thick and creamy. Spread quickly on cake.
+
+
+MAPLE SUGAR ICING
+
+Boil two cups of maple sugar with one-half cup of boiling water until it
+threads from the spoon. Pour it upon the beaten whites of two eggs and
+beat until cold. Spread between layers and on top of cake. Do not make
+icings on cloudy or rainy days.
+
+
+UNBOILED ICING
+
+Take the white of one egg and add to it the same quantity of water
+(measure in an egg shell). Stir into this as much confectioner's sugar
+to make it of the right consistency to spread upon the cake. Flavor with
+any flavoring desired. You may color it as you would boiled frosting by
+adding fruit coloring.
+
+
+COCOANUT ICING
+
+Mix cocoanut with the unboiled icing. If you desire to spread it between
+the cakes, scatter more cocoanut over and between the layers.
+
+
+NUT ICING
+
+Mix any quantity of finely chopped nuts into any quantity of cream icing
+(unboiled) as in the foregoing recipes. Ice the top of cake with plain
+icing, and lay the halves of walnuts on top.
+
+
+ORANGE ICING
+
+Grate the peel of one-half orange, mix with two tablespoons of orange
+juice and one tablespoon of lemon juice and let stand fifteen minutes.
+Strain and add to the beaten yolk of one egg. Stir in enough powdered
+sugar to make it the right consistency to spread upon the cake.
+
+
+CHOCOLATE GLAZING
+
+Grate two sticks of bitter chocolate, add five tablespoons of powdered
+sugar and three tablespoons of boiling water. Put on the stove, over
+moderate fire, stir while boiling until smooth, glossy and thick. Spread
+at once on cake and set aside to harden.
+
+
+CHOCOLATE ICING, UNBOILED
+
+Beat the whites of three eggs and one and one-half cups of pulverized
+sugar, added gradually while beating. Beat until very thick, then add
+four tablespoons of grated chocolate and two teaspoons of vanilla.
+
+This quantity is sufficient for a very large cake.
+
+
+INSTANTANEOUS FROSTING
+
+To the white of an unbeaten egg add one and one-fourth cups of
+pulverized sugar and stir until smooth. Add three drops of rose-water,
+ten of vanilla, and the juice of half a lemon. It will at once become
+very white, and will harden in five or six minutes.
+
+
+PLAIN FROSTING
+
+To one cup of confectioner's sugar add some liquid, either milk or
+water, to make it the right consistency to spread, flavor with vanilla.
+Instead of the water or milk, orange juice can be used. A little of the
+rind must be added. Lemon juice can be substituted in place of vanilla.
+Chocolate melted over hot water and added to the sugar and water makes a
+nice chocolate icing; flavor with vanilla.
+
+
+ALMOND ICING
+
+Take the whites of two eggs and one-half pound of sweet almonds, which
+should be blanched, dried and grated or pounded to a paste. Beat the
+whites of the eggs, add half a pound of confectioner's sugar, one
+tablespoon at a time, until all is used, and then add the almonds and a
+few drops of rosewater. Spread between or on top of cake. Put on thick,
+and when nearly dry cover with a plain icing. If the cakes are well
+dredged with a little flour after baking, and then carefully wiped
+before the icing is put on, it will not run and can be spread more
+smoothly. Put the frosting in the centre of the cake, dip a knife in
+cold water and spread from the centre toward the edge.
+
+
+MOCHA FROSTING
+
+One cup of pulverized sugar into which sift two dessertspoons of dry
+cocoa, two tablespoons of strong hot coffee in which is melted a piece
+of butter the size of a walnut. Beat well and add a little vanilla.
+
+
+MARSHMALLOW FILLING
+
+Melt one-half pound marshmallows over hot water, cook together one cup
+of sugar and one-quarter cup of cold water until it threads thoroughly.
+Beat up the white of an egg and syrup and mix, then add to the melted
+marshmallows and beat until creamy and cool. Can be used for cake
+filling or spread between two cookies.
+
+
+FIG FILLING
+
+One pound of figs chopped fine, one cup of water, one-half cup of sugar;
+cook all together until soft and smooth.
+
+
+BANANA FILLING
+
+Mash six bananas, add juice of one lemon and three or more tablespoons
+of sugar; or add mashed bananas with whipped cream or boiled icing.
+
+
+CREAM FILLING
+
+Scald two cups of milk. Mix together three-fourths of a cup of sugar,
+one-third cup of flour and one-eighth teaspoon of salt. Add to three
+slightly-beaten eggs and pour in scalded milk. Cook twenty minutes over
+boiling water, stirring constantly until thickened. Cool and flavor.
+This can be used as a foundation for most fillings, by adding melted
+chocolate, nuts, fruits, etc.
+
+
+COFFEE FILLING
+
+Put three cups of warmed-over or freshly made coffee in a small
+casserole, add two tablespoons of powdered sugar, one-half teaspoon of
+vanilla. When at boiling point (do not let it boil), add one cup of milk
+or cream. Then add one tablespoon of cornstarch which has been moistened
+with cold water. Stir in while cooking till it is smooth and glossy.
+When the cake is cool, pour mixture over the layers.
+
+
+LEMON JELLY FOR LAYER CAKE
+
+Take one pound of sugar, yolks of eight eggs with two whole ones, the
+juice of five large lemons, the grated peel of two, and one-quarter
+pound of butter. Put the sugar, lemon and butter into saucepan and melt
+over a gentle fire. When all is dissolved, stir in the eggs which have
+been beaten, stir rapidly until it is thick as honey, and spread some of
+this between the layers of cake. Pack the remainder in jelly glasses.
+
+
+LEMON PEEL
+
+Keep a wide-mouthed bottle of brandy in which to throw lemon peel. Often
+you will have use for the juice of lemons only. Then it will be
+economical to put the lemon peel in the bottle to use for flavoring. A
+teaspoon of this is sufficient for the largest cake.
+
+
+LEMON EXTRACT
+
+Take the peel of half a dozen lemons and put in alcohol the same as for
+vanilla.
+
+
+VANILLA EXTRACT
+
+Take two ounces of vanilla bean and one of tonka. Soak the tonka in warm
+water until the skin can be rubbed off; then cut or chop in small pieces
+and put in two wine bottles. Fill with half alcohol, half water; cork,
+seal, and in a week's time will be ready for use.
+
+
+
+
+*PIES AND PASTRY*
+
+
+PUFF PASTE OR BLAETTER TEIG
+
+To make good puff paste one must have all the ingredients cold. Use a
+marble slab if possible and avoid making the paste on a warm, damp day.
+It should be made in a cool place as it is necessary to keep the paste
+cold during the whole time of preparation. This recipe makes two pies or
+four crusts, and requires one-half pound of butter and one-half teaspoon
+of salt, one-half pound of flour and one-fourth to one-half cup of
+ice-water.
+
+Cut off one-third of the butter and put the remaining two-thirds in a
+bowl of ice-water. Divide this into four equal parts; pat each into a
+thin sheet and set them away on ice. Mix and sift flour and salt; rub
+the reserved butter into it and make as stiff as possible with
+ice-water. Dust the slab with flour; turn the paste upon it; knead for
+one minute, then stand it on ice for five minutes. Roll the cold paste
+into a square sheet about one-third of an inch thick; place the cold
+batter in the centre and fold the paste over it, first from the sides
+and then the ends, keeping the shape square and folding so that the
+butter is completely covered and cannot escape through any cracks as it
+is rolled. Roll out to one-fourth inch thickness, keeping the square
+shape and folding as before, but without butter. Continue rolling and
+folding, enclosing a sheet of butter at every alternate folding until
+all four sheets are used. Then turn the folded side down and roll in one
+direction into a long narrow strip, keeping the edges as straight as
+possible. Fold the paste over, making three even layers. Then roll again
+and fold as before. Repeat the process until the dough has had six
+turns. Cut into the desired shapes and place on the ice for twenty
+minutes or longer before putting in the oven.
+
+If during the making the paste sticks to the board or pin, remove it
+immediately and stand it on the ice until thoroughly chilled. Scrape the
+board clean; rub with a dry cloth and dust with fresh flour before
+trying again. Use as little flour as possible in rolling, but use enough
+to keep the paste dry. Roll with a light, even, long stroke in every
+direction, but never work the rolling-pin back and forth as that
+movement toughens the paste and breaks the bubbles of air.
+
+The baking of puff paste is almost as important as the rolling, and the
+oven must be very hot, with the greatest heat at the bottom, so that the
+paste will rise before it browns. If the paste should begin to scorch,
+open the drafts at once and cool the temperature by placing a pan of
+ice-water in the oven.
+
+
+FLEISCHIG PIE CRUST
+
+For shortening; use drippings and mix with goose, duck or chicken fat.
+In the fall and winter, when poultry is plentiful and fat, save all
+drippings of poultry fat for pie-crust. If you have neither, use
+rendered beef fat.
+
+Take one-half cup of shortening, one and one-half cups of flour. Sifted
+pastry flour is best. If you have none at hand take two tablespoons of
+flour off each cup after sifting; add a pinch of salt. With two knives
+cut the fat into the sifted flour until the shortening is in pieces as
+small as peas. Then pour in six or eight tablespoons of cold water; in
+summer use ice-water; work with the knife until well mixed (never use
+the hand). Flour a board or marble slab, roll the dough out thin,
+sprinkle with a little flour and put dabs of soft drippings here and
+there, fold the dough over and roll out thin again and spread with fat
+and sprinkle with flour, repeat this and then roll out not too thin and
+line a pie-plate with this dough. Always cut dough for lower crust a
+little larger than the upper dough and do not stretch the dough when
+lining pie-pan or plate.
+
+If fruit is to be used for the filling, brush over top of the dough with
+white of egg slightly beaten, or sprinkle with one tablespoon of bread
+crumbs to prevent the dough from becoming soggy.
+
+Put in the filling, brush over the edge of pastry with cold water, lay
+the second round of paste loosely over the filling; press the edges
+together lightly, and trim, if needed. Cut several slits in the top
+crust or prick it with a fork before putting it in place.
+
+Bake from thirty-five to forty-five minutes until crust is a nice brown.
+
+A gas stove is more satisfactory for baking pies than a coal stove as
+pies require the greatest heat at the bottom.
+
+The recipe given above makes two crusts. Bake pies having a cooked
+filling in a quick oven and those with an uncooked filling in a
+moderate oven. Let pies cool upon plates on which they were made because
+slipping them onto cold plates develops moisture which always destroys
+the crispness of the lower crust.
+
+
+TO MAKE AND BAKE A MERINGUE
+
+To beat and bake a meringue have cold, fresh eggs, beat the whites until
+frothy; add to each white one level tablespoon of powdered sugar. Beat
+until so stiff that it can be cut with a knife. Spread on the pie and
+bake with, the oven door open until a rich golden brown. Too much sugar
+causes a meringue to liquefy; if not baked long enough the same effect
+is produced.
+
+
+PIE CRUST (MERBERTEIG)
+
+Rub one cup of butter to a cream, add four cups of sifted flour, a pinch
+of salt and a tablespoon of brown sugar; work these together until the
+flour looks like sand, then take the yolk of an egg, a wine-glass of
+brandy, one-half cup of ice-water and work it into the flour lightly. Do
+not use the hands; knead with a knife or wooden spoon, knead as little
+as possible. If the dough is of the right consistency no flour will be
+required when rolling out the dough. If it is necessary to use flour use
+as little as possible. Work quickly, handle dough as little as possible
+and bake in a hot oven. Follow directions given with Fleischig Pie
+Crust. Fat may be substituted for butter in the above recipe.
+
+
+PARVE, COOKIE AND PIE DOUGH
+
+Sift into a mixing-bowl one and one-half cups of flour and one-half
+teaspoon of baking-powder. Make a depression in the centre; into this
+pour a generous half cup of oil and an exact half cup of very cold (or
+ice) water; add pinch of salt, mix quickly with a fork, divide in two
+portions; do not knead, but roll on a well-floured board, spread on
+pans, fill and bake at once in a quick oven.
+
+No failure is possible if the formula is accurately followed and these
+things observed; ingredients cold, no kneading or re-rolling; dough must
+not stand, but the whole process must be completed as rapidly as
+possible.
+
+Do not pinch or crimp the edge of this or any other pie. To do so makes
+a hard edge that no one cares to eat. Instead, trim the edges in the
+usual way, then place the palms of the hand on opposite sides of the pie
+and raise the dough until the edges stand straight up. This prevents
+all leakage and the crust is tender to the last morsel.
+
+
+TARTLETS
+
+Roll puff paste one-eighth of an inch thick; cut it into squares; turn
+the points together into the middle and press slightly to make them
+stay. Bake until thoroughly done; place a spoonful of jam in the centre
+of each; cover the jam with meringue and brown the meringue in a quick
+oven.
+
+By brushing the top of the paste with beaten egg, diluted with one
+teaspoon of water, a glazed appearance may be obtained.
+
+
+BANBURY TARTS
+
+Cut one cup of seeded muscatel raisins and one cup of nuts in small
+pieces, add one cup of sugar, one well-beaten egg, one tablespoon of
+water, the juice and grated rind of one lemon. Mix well. Line patty-pans
+with pie dough, fill with mixture and bake until crust is brown.
+
+
+FRUIT TARTLETS
+
+If canned fruit is used, take a large can of any kind of fruit, drain
+all the syrup off and put in a saucepan with an equal quantity of sugar.
+Cook until it forms a syrup, then pour in the fruit, which has been
+stoned (if necessary), and cook until the whole is a syrupy mass.
+
+If fresh fruit is used, put on two parts of sugar to one of water and
+cook until syrupy, then add the fruit, which has been peeled, sliced and
+stoned, and cook until the whole is a thick, syrupy mass.
+
+Line the patty cases or plain muffin rings with the puff paste. Put a
+spoonful or two of the fruit in each one and bake a nice brown. Peaches,
+white cherries, Malaga grapes, huckleberries and apples make nice
+tartlets.
+
+One large can California fruit fills twelve tartlets.
+
+
+APPLE FLADEN (HUNGARIAN)
+
+Rub together on a pastry-board one-half pound of sweet butter with one
+pound (four cups sifted) of flour, add four tablespoons of powdered
+sugar, a little salt, four egg yolks and moisten with one-half cup of
+sour cream; cover and set aside in the ice-box for one-half hour. Take
+two pounds of sour apples, peel, cut fine, mix with one-half cup of
+light-colored raisins, sugar and cinnamon to taste. Cut the dough in two
+pieces, roll out one piece and place on greased baking-pan, spread over
+this four tablespoons of bread crumbs and the chopped sugared apples,
+roll out the other half of dough, place on top and spread with white of
+one egg, sprinkle with two tablespoons of powdered almonds. Bake in hot
+oven.
+
+
+LINSER TART
+
+Make a dough of one-half pound each of flour, sugar and almonds that are
+grated with peel on, two eggs, a little allspice, a little citron, pinch
+of salt. Flavor with brandy. Take a little more than half, roll it out
+and line a pie-pan, put strawberry jam on and then cut rest of dough in
+strips and cover the same as you would prune pie. Brush these strips
+with yolk of egg and bake in moderate oven.
+
+
+MACAROON TARTS
+
+Line a gem or muffin-pan with rich pie dough; half fill each tart with
+any desired preserve, and bake in a quick oven. Beat the whites of three
+eggs to a stiff froth and add one-half pound of powdered sugar and stir
+about ten minutes or until very light, and gradually one-half pound of
+grated almonds. Divide this macaroon paste into equal portions. Roll and
+shape into strips, dusting hands with powdered sugar in place of flour.
+Place these strips on the baked tarts in parallel rows to cross each
+other diagonally. Return to oven and bake in a slow oven about fifteen
+minutes. Let remain in pans until almost cold.
+
+
+LEMON TART (FLEISCHIG)
+
+Make a rich crust and bake in small spring form. Beat three whole eggs
+and yolks of three very light with one cup of sugar. Add juice of three
+lemons and grated rind of one, and juice of one orange. Put whole on
+stove and stir until it comes to a boil. Put on baked crust, spread a
+meringue made of the remaining three whites and three tablespoons of
+sugar on top, and put in oven to brown. May be used as a filling for
+tartlets.
+
+
+VIENNA PASTRY FOR KIPFEL
+
+Take one-half pound of pot cheese and one-half pound of butter and two
+cups of flour sifted four times, add a pinch of salt and work these
+ingredients into a dough; make thirty small balls of it and put on a
+platter on the ice overnight. In the morning roll each ball separately
+into two-inch squares. These squares may be filled with, a teaspoon of
+jelly put in the centre and the squares folded over like an envelop; or
+fill them with one-half pound of walnuts, ground; one-half cup of sugar
+and moisten with a little hot milk. Roll and twist into shape. Brush
+with beaten egg and bake in a moderately hot oven.
+
+
+CHEESE STRAWS
+
+One-half cup of flour, two tablespoons of butter, four tablespoons of
+grated cheese, yolk of one egg, dash of cayenne pepper, enough ice-water
+to moisten. Mix as little as possible. Roll out about a quarter of an
+inch thick and cut into long, narrow strips. Shake a little more cheese
+on top and bake in hot oven. This is also an excellent pie crust for one
+pie, omitting pepper and cheese.
+
+Serve cheese straws with salads.
+
+
+LAMPLICH
+
+Make a mince-meat by chopping finely eight medium-sized apples, one-half
+pound each of raisins, currants and sugar, a little citron peel, two or
+three cloves and one teaspoon of powdered cinnamon.
+
+Cut some good puff paste into little triangles and fill with the mince,
+turning the corners of the paste over it so as to make little puffs.
+Place these closely together and on a buttered baking-dish until it is
+full. Now mix two tablespoons of melted butter with one teacup of thick
+syrup flavored with essence of lemon, and pour it over the puffs. Bake
+until done in a rather slow oven.
+
+
+MIRLITIOUS
+
+Pound and sift six macaroons; add one tablespoon of grated chocolate and
+one pint of hot milk. Let stand ten minutes, and then add yolks of three
+eggs well beaten, one tablespoon of sugar, one teaspoon of vanilla. Line
+patty-tins with puff paste; fill with the mixture and bake twenty
+minutes.
+
+
+APPLE PIE, No. 1
+
+Pare, core and slice four apples. Line a pie-plate with plain pastry.
+Sprinkle with bread crumbs. Lay in the apples, sprinkle with one-half
+cup of sugar, flavor with cinnamon, nutmeg or lemon juice or two
+tablespoons of water if apples are not juicy. Cover with upper crust,
+slash and prick and bake in moderate oven until the crust is brown and
+the fruit is soft.
+
+
+APPLE PIE, No. 2
+
+Put in saucepan one-half cup of sugar and one-fourth cup of water, let
+it boil a few minutes, then lay in five large apples or six small ones,
+which have previously been peeled and quartered; cover with a lid and
+steam until tender but not broken. Line pie-plate with rich milchig
+pastry, lay on the apples, sprinkle with sugar and cinnamon and bits of
+butter drop a few drops of syrup over all and bake.
+
+
+INDIVIDUAL APPLE DUMPLINGS
+
+Butter six muffin rings and set them on a shallow agate pan which has
+been well buttered. Fill the rings with sliced apples. Make a dough of
+one and one-half cups of pastry flour sifted several times with one-half
+teaspoon of salt and three level teaspoons of baking-powder. Chop into
+the dry ingredients one-fourth of a cup of shortening, gradually add
+three-fourths of a cup of milk or water. Drop the dough on the apples on
+the rings. Let bake about twenty minutes. With a spatula remove each
+dumpling from the ring, place on dish with the crust side down. Serve
+with cream and sugar, hard sauce or with a fruit sauce.
+
+
+WHIPPED CREAM PIE
+
+Make a crust as rich as possible and line a deep tin. Bake quickly in a
+hot oven and spread it with a layer of jelly or jam. Next whip one cup
+of sweet cream until it is thick. Set the cream in a bowl of ice while
+whipping. Sweeten slightly and flavor with vanilla, spread this over the
+pie and put in a cool place until wanted.
+
+
+GRATED APPLE PIE
+
+Line a pie-plate with a rich puff paste. Pare and grate four or five
+large tart apples into a bowl into which you have stirred the yolks of
+two eggs with about half a cup of sugar. Add a few raisins, a few
+currants, a few pounded almonds, a pinch of ground cinnamon, and the
+grated peel of a lemon. Have no top crust. Bake in a quick oven. In the
+meantime, make a meringue of the whites of the eggs by beating them to a
+very stiff froth and add about three tablespoons of pulverized sugar.
+Spread this over the pie when baked and set back in the oven until
+brown. Eat cold.
+
+
+APPLE CUSTARD PIE
+
+Line your pie-plates with a rich crust. Slice apples thin, half fill
+your plates and pour over them a custard made of four eggs and two cups
+of milk, sweetened and seasoned to taste.
+
+
+CHERRY PIE, No. 1
+
+Line a pie-plate with rich paste, sprinkle cornstarch lightly over the
+bottom crust and fill with cherries and regulate the quantity of sugar
+you scatter over them by their sweetness. Bake with an upper crust,
+secure the edges well by pinching firmly together. Eat cold.
+
+
+CHERRY PIE, No. 2
+
+Pick the stems out of your cherries and put them in an earthen crock,
+then set them in the oven until they get hot. Take them out and seed
+them. Make tarts with or without tops and sugar to your taste. The
+heating of the fruit gives the flavor of the seed, which is very rich,
+but the seeding of them while hot is not a delightful job. Made this way
+they need no water for juice.
+
+
+SNOWBALLS
+
+Pare and core nice large baking apples, fill the holes with some
+preserves or jam, roil the apples in sugar and cover with a rich pie
+crust and bake. When done, cover with a boiled icing and set back in the
+oven, leaving both doors open to let the icing dry.
+
+
+BLACKBERRY AND CURRANT PIE
+
+When ready to make the pie, mix as much fruit in a bowl as required,
+sweeten, stirring the sugar through the berries and currants lightly
+with a spoon. Dust in a little flour and stir it through the fruit. Cut
+one of the pieces of pastry in halves, dust the pastry-board with flour
+and roll the lump of pastry out very thin, cover the pie-plate, a big
+deep one, with the pastry, trim off the edges with a knife, cutting from
+you. Fill the dish with the fruit, dust the surface well with flour.
+Roll out the other piece for the top crust, fold it over the rolling
+pin, cut a few gashes in it for a steam vent.
+
+Carefully put on the top crust, trim it well about the edge of the
+pie-plate. Press it closely together with the end of your thumb or with
+a pastry knife and stand the pie in a moderate oven and bake till the
+surface is a delicate brown. Then remove the pie and let it stand until
+it is cool.
+
+The top crust may be made lattice fashion by cutting the pastry in
+strips, but it will not be as good as between two closed crusts.
+
+
+CUSTARD PIE
+
+Line the pie-plate with a rich crust. Beat up four eggs light with
+one-half cup of sugar, a pinch of salt, one pint of milk and grated
+nutmeg or grated lemon peel, and pour in shell and bake in slow oven.
+
+
+CREAM PIE
+
+First line a pie-plate with puff paste and bake, and then make a cream
+of the yolks of four eggs, a little more than a pint of milk, one
+tablespoon of cornstarch and four tablespoons of sugar, and flavor with
+two teaspoons of vanilla. Pour on crust and bake; beat up the whites
+with two tablespoons of powdered sugar and half a teaspoon of cream of
+tartar. Spread on top of pie and set back in the oven until baked a
+light brown.
+
+
+COCOANUT PIE
+
+Line a pie-plate with puff paste and fill with the following custard:
+Butter size of an egg, creamed with one cup of granulated sugar, one
+tablespoon of flour, three-fourths cup of grated cocoanut, one
+tablespoon of milk, vanilla, pinch of salt, and the beaten whites of
+three eggs.
+
+
+COCOANUT LEMON PIE
+
+Beat the yolks of six eggs and one cup of sugar until very light,
+squeeze in the juice of three lemons and the rind of two of them, stir
+well, then add one-half of a cocoanut grated, and lastly add the whites
+of six eggs, beaten to a stiff froth. Line a deep pie-plate with rich
+pastry, sprinkle a little flour over it, pour in the lemon mixture and
+bake. This makes one pie in deep pie-plate.
+
+
+LEMON PIE, No. 1
+
+Cover the reverse side of a deep pie-plate with a rich puff paste, and
+bake a light brown. Remove from the oven until the filling is prepared.
+Take a large juicy lemon, grate and peel and squeeze out every drop of
+juice. Now take the lemon and put it into a cup of boiling water to
+extract every particle of juice. Put the cup of water on to boil with
+the lemon juice and grated peel, and a cup of sugar; beat up the yolks
+of four eggs very light and add to this gradually the boiling lemon
+juice. Return to the kettle and boil. Then wet a teaspoon of cornstarch
+with a very little cold water, and add also a teaspoon of butter and
+when the boiling mixture has thickened remove from the fire and let it
+cool. Beat up the whites of the eggs to a very stiff froth, add half of
+the froth to the lemon mixture and reserve the other half for the top of
+the pie. Bake the lemon cream in the baked pie-crust. Add a few
+tablespoons of powdered sugar and half a teaspoon of cream of tartar to
+the remaining beaten whites. If you desire to have the meringue extra
+thick, add the whites of one or more eggs. When the pie is baked take
+from the oven just long enough to spread the meringue over the top, and
+set back for two or three minutes, leaving the oven doors open just the
+least bit, so as not to have it brown too quickly.
+
+
+LEMON PIE, No. 2
+
+Line a deep pie-plate with nice crust, then prepare a filling as
+follows: After removing the crust from two slices of bread about two
+inches thick, pour over it one cup of boiling water; add one
+dessertspoon of butler, and beat until the bread is well soaked and
+smooth; then add the juice and rind of one lemon, one cup of sugar, the
+yolks of two eggs, well beaten, and a little salt; mix well; fill pie
+with mixture and bake in hot oven until firm. Beat white of two eggs to
+a stiff froth, add four tablespoons of powdered sugar and spread on top
+and brown.
+
+
+MOCK MINCE PIE
+
+Pare, core, and chop fine eight tart apples. Add one cup of seedless
+raisins, one-half cup of currants, one ounce of chopped citron, one-half
+teaspoon each of cinnamon, cloves, spice and mace, a tiny bit of salt
+and grated nutmeg. Pour over whole one tablespoon of brandy, and juice
+and rind of one lemon. Line bottom and sides of plate with crust, fill
+in with mixture, and put strips of dough across.
+
+
+MINCE PIE
+
+Boil two pounds lean, fresh beef. When cold, chop fine. Add one-half
+pound chopped suet, shredded very fine, and all gristle removed. Mix in
+a bowl two pounds of seeded raisins, two pounds of currants, one-half
+pound of citron, chopped very fine. Two tablespoons of cinnamon, two
+tablespoons of mace, one grated nutmeg, one tablespoon of cloves,
+allspice, and salt. Mix this with meat and suet. Then take two cups of
+white wine, two and one-half pounds of brown sugar. Let stand. Chop fine
+four apples, and add meat to fruits. Then mix wine with whole, stir
+well, and put up in small stone jars. This will keep all winter in a
+cool place. Let stand at least two days before using. Line pie-plates
+with a rich crust, fill with mince meat mixture, put a rich paste crust
+on top, or strips if preferred, prick slightly and bake. Serve warm, not
+hot.
+
+
+PUMPKIN PIE
+
+Press through a sieve one pint of stewed pumpkin, add four eggs and a
+scant cup of sugar. Beat yolks and sugar together until very thick and
+add one pint of milk to the beaten eggs. Then add the pressed pumpkin,
+one-half teaspoon of cinnamon, less than one-half teaspoon of mace and
+grated nutmeg. Stir the stiffly-beaten whites in last. Bake in a very
+rich crust without cover.
+
+
+GRAPE PIE
+
+Squeeze out the pulps and put them in one vessel, the skins into
+another. Then simmer the pulp a little and press it through a colander
+to separate the seeds. Then put the skins and pulps together and they
+are ready for the pies.
+
+
+HUCKLEBERRY PIE
+
+Line a pie-plate with rich pastry. Pick, clean and wash one pint of
+huckleberries, drain and lay them thickly on the crust. Sprinkle thickly
+with sugar, lightly with cinnamon, and drop bits of butter over the top.
+Bake a nice even brown.
+
+
+PEACH CREAM TARTS
+
+One cup of butter, and a little salt; cut through just enough flour to
+thoroughly mix, a cup of ice-water, one whole egg and the yolks of two
+eggs mixed with a tablespoon of brown sugar. Add to the flour in which
+you have previously sifted two teaspoons of baking-powder. Handle the
+dough as little as possible in mixing. Bake in round rings in a hot oven
+until a light brown. When baked, sift pulverized sugar over the top and
+fill the hollow centre with a compote of peaches. Heap whipped cream or
+ice-cream on top of each one, the latter being preferable.
+
+
+MOCK CHERRY PIE
+
+Cover the bottom of pie-plate with rich crust; reserve enough for upper
+crust. For filling use two cups of cranberries, cut in halves; one cup
+of raisins, cut in pieces; two cups of sugar, butter the size of walnut.
+Dredge with flour, sprinkle with water. Bake thirty minutes in a
+moderate oven.
+
+
+PEACH CREAM PIE
+
+Line a pie-plate with a rich crust and bake, then fill with a layer of
+sweetened grated peaches which have had a few pounded peach kernels
+added to them. Whip one cup of rich cream, sweeten and flavor and spread
+over the peaches. Set in ice-chest until wanted.
+
+
+PEACH PIE, No. 1
+
+Line a pie-plate with a rich pie-crust, cover thickly with peaches that
+have been pared and sliced fine (canned peaches may be used when others
+are not to be had), adding; sugar and cover with strips of dough; bake
+quickly.
+
+
+PEACH PIE, No. 2
+
+Pare, stone, and slice the peaches. Line a deep pie-plate with a rich
+paste, sprinkle a little flour over the bottom crust and lay in your
+fruit, sprinkle sugar liberally over them in proportion to their
+sweetness. Add a few peach kernels, pounded fine, to each pie and bake
+with crossbars of paste across the top. If you want it extra fine, with
+the whites of three eggs to a stiff froth and sweeten with about four
+tablespoons of pulverized sugar, adding one-fourth of a teaspoon of
+cream tartar, spread over the pie and return to the oven until the
+meringue is set. Eat cold.
+
+
+PINEAPPLE PIE, No. 1
+
+Line your pie-plate with a rich paste, slice pineapples as thin as
+possible, sprinkle sugar over them abundantly and put flakes of sugar
+here and there. Cover and bake.
+
+You may make pineapple pies according to any of the plain apple pie
+recipes.
+
+
+PINEAPPLE PIE, No. 2
+
+Pare and core the pineapple and cut into small slices and sprinkle
+abundantly with sugar and set it away in a covered dish to draw enough
+juice to stew the pineapple in. Bake two shells on perforated pie-plates
+of a rich pie dough. When the pineapple is stewed soft enough to mash,
+mash it and set it away to cool. When the crust is baked and cool whip
+half a pint of sweet cream and mix with the pineapple and fill in the
+baked shell.
+
+
+PRUNE AND RAISIN PIE
+
+Use one-half pound of prunes, cooked until soft enough to remove the
+stones. Mash with a fork and add the juice in which they have been
+cooked; one-half cup of raisins, cooked in a little water for a few
+minutes until soft; add to the prune mixture with one-half cup of sugar;
+a little ground clove or lemon juice improves the flavor. Bake with two
+crusts.
+
+
+PRUNE PIE
+
+Make a rich pie paste. After the paste is rolled out thin and the
+pie-plate lined with it, put in a layer of prunes that have been stewed
+the day before, with the addition of several slices of lemon and no
+sugar.
+
+Split the prunes in halves and remove the pits before laying them on the
+pie crust.
+
+After the first layer is in sprinkle it well with sugar, then pour over
+the sugar three or four tablespoons of the prune juice and dust the
+surface lightly with flour.
+
+Repeat this process till there are three layers, then cut enough of the
+paste in strips to cover the top of the fruit with a lattice crust and
+bake the pie in a rather quick oven.
+
+Few pies can excel this in daintiness of flavor.
+
+
+PLUM PIE
+
+Select large purple plums, about fifteen plums for a good-sized pie; cut
+them in halves, remove the kernels and dip each half in flour. Line your
+pie-tin with a rich paste and lay in the plums, close together, and
+sprinkle thickly with a whole cup of sugar. Lay strips of paste across
+the top, into bars, also a strip around the rim, and press all around
+the edge with a pointed knife or fork, which will make a fancy border.
+Sift powdered sugar on top. Damson pie is made in the same way. Eat
+cold.
+
+
+RHUBARB PIE
+
+Make a very rich crust, and over the bottom layer sprinkle a large
+tablespoon of sugar and a good teaspoon of flour. Fill half-full of
+rhubarb that has been cut up, scatter in one-fourth cup of strawberries
+or raspberries, sprinkle with more sugar and flour, and then proceed as
+before. Over the top dot bits of butter and another dusting of flour.
+Use a good cup of sugar to a pie. Pinch the crusts together well after
+wetting them, to prevent the juice, which should be so thick that it
+does not soak through the lower crust at all, from cooking out.
+
+
+STRAWBERRY PIE
+
+Make a rich fleischig pie-crust and bake on the reverse side of pie-pan.
+Pick a quart of berries, wash and drain, then sugar. Take the yolks of
+four eggs beaten well with one-half cup of sugar and stir the beaten
+whites gently into this mixture. Pour over strawberries. Put in
+pie-crust and bake until brown. This mixture with most all fruit pies
+will be found delicious.
+
+
+SWEET POTATO PIE
+
+Measure one cup of mashed, boiled sweet potatoes. Thin with one pint of
+sweet milk. Beat three whole eggs very light with one-half cup of sugar.
+Mix with sweet potatoes. Season with one-quarter of a nutmeg grated, one
+teaspoon of cinnamon, and one-half teaspoon of lemon extract. Line
+pie-plate with crust, fill with mixture, and bake in quick oven.
+
+
+VINEGAR PIE
+
+Line a pie-plate with a rich crust and fill with the following mixture:
+One cup of vinegar, two of water and two cups of sugar, boil; add a lump
+of butter and enough cornstarch to thicken; flavor with lemon essence
+and put in a shell and bake.
+
+
+MOHNTORTE
+
+Line a form with a rich puff paste, fill with half a pound of white mohn
+(poppy seed) which has been previously soaked in milk and then ground.
+Add a quarter of a pound of sugar and the yolks of six eggs; stir all
+together in one direction until quite thick. Then stir the beaten
+whites, to which add two ounces of sifted flour and a quarter of a pound
+of melted butter. Fill and bake. When done, frost either with vanilla or
+rose frosting.
+
+
+RAISIN PIE
+
+Line pie pan with rounds of rich pastry, fill with same mixture as for
+"Banbury Tarts"; cover with a round of pastry and bake a light brown.
+
+
+RAISIN AND RHUBARB PIE
+
+Chop one cup of rhubarb and one cup of raisins together, add two
+tablespoons of melted butter or chicken fat, grated rind and juice of
+one lemon, one cup of sugar, one well beaten egg, one-quarter cup of
+bread or cracker crumbs, one-half teaspoon of salt; mix all ingredients
+thoroughly. Bake between two rounds of pastry. Canned rhubarb may be
+used.
+
+
+
+
+*COOKIES*
+
+
+In baking small cakes and cookies, grease the pans. If the pans cool
+before you can take off the cookies, set back on stove for a few
+moments. The cakes will then slip off easily. Sponge, drop cakes, anise
+cakes, etc., are better baked on floured pans.
+
+A whole raisin, an almond blanched, a piece of citron or half a walnut
+may be used to decorate.
+
+A good way to glaze is, when cookies are about baked, rub over with a
+brush dipped in sugar and water and return to oven a moment.
+
+
+FILLED BUTTER CAKES (DUTCH STUFFED MONKEYS)
+
+Make a paste by working three-fourths pound of butter into one pound of
+flour, with three-fourths pound of light brown sugar, one egg, one
+teaspoon of cinnamon, and a pinch of salt.
+
+Next mix one-half pound of finely chopped citron peel with one-half
+pound of ground almonds, and three ounces of butter. Then flavor with
+one-half teaspoon of vanilla and bind with the yolks of two eggs.
+
+Roll out the dough and divide into two parts. Place one-half on a
+well-buttered flat pan and spread the mixture over it and cover with the
+other half of the paste. Brush with beaten egg, sprinkle with poppy seed
+and bake in a moderately quick oven for one-half hour. When done let
+cool and then cut into square or oblong pieces.
+
+The butter cakes may be made of one layer of dough sprinkled with citron
+and almonds and some poppy seed.
+
+
+SUGAR COOKIES
+
+In a mixing bowl put a cup of sweet butter and two cups of granulated
+sugar; beat these ingredients to a cream, then add three eggs, grated
+lemon rind, and four tablespoons of brandy. Beat the added ingredients
+thoroughly with the others till the mixture is smooth and creamy. Sift
+three cups of flour in a big bowl with a teaspoon of salt and three
+teaspoons of baking-powder; stir this a little at a time in the bowl
+with the other ingredients, until the mixture is a light dough, just
+stiff enough to roll out. If there is not enough flour, sift more in to
+make the dough the desired stiffness; then dust the pastry board well
+with flour, put part of the dough on the board, toss it lightly with
+your hands from side to side till the dough is covered with flour. Then
+dust the rolling-pin well with flour and roll the dough very thin; cut
+it in shapes with a cookie cutter, lift each cookie up carefully with a
+pancake turner, slip them quickly in a big baking-pan, the inside of
+which has been well rubbed with flour, and bake them in a moderate oven
+till light brown.
+
+Just a moment before taking the pan out of the oven sprinkle the surface
+of the cookies lightly with granulated sugar. When a little cool take
+the cookies out of the pan with the pancake turner and lay them on a big
+platter. When they are cold put the cookies in a stone crock.
+
+It is a good plan to have two or three baking-pans so, while one panful
+is baking, another may be filled and be ready to put in the oven when
+the other is removed. Only put enough dough on the pastry board at a
+time to roll out nicely on it.
+
+
+OLD-FASHIONED HAMBURGER COOKIES
+
+Take one pound of butter one pound of sugar, yolks of six eggs,
+hard-boiled, and flour enough to make a dough that is not too stiff.
+
+Dissolve three cents worth of ammonia (hartshorn) in scalded milk. Place
+the ammonia in a large bowl and pour one cup of scalding milk over it.
+After this has cooled add it to the dough with one-half cup of cold
+milk. Flavor to taste. Flour the pans and the cookie dough. Roll and
+proceed as with sugar cookies.
+
+
+MOTHER'S DELICIOUS COOKIES (MERBER KUCHEN)
+
+Take ten boiled eggs and two raw ones, one pound of best butter, half a
+pound of almonds, one lemon, some cinnamon one wineglass of brandy, one
+pound of pulverized sugar and about one pound and a half of flour. This
+quantity makes one hundred cookies, and like fruit cake, age improves
+them, in other words, the older the better. Now to begin with: Set a
+dish of boiling water on the stove, when it boils hard, break the eggs
+carefully, one at a time, dropping the whites in a deep porcelain dish,
+and set away in a cool place. Take each yolk as you break the egg and
+put it in a half shell, and lay it in the boiling water until you have
+ten boiling. When boiled hard take them up and lay them on a plate to
+cool. In the meantime, cream the butter with a pound of pulverized
+sugar, add the grated peel of a lemon, a teaspoon of cinnamon and half
+of the almonds, which have been blanched and pounded or grated (reserve
+the other half for the top of the cookies, which should not be grated,
+but pounded). Add the hard-boiled yolks, which must be grated, and the
+two raw eggs, sift in the flour, and add the brandy. Beat up the whites
+of the twelve eggs very stiff, add half to the dough, reserving the
+other half, but do not make the dough stiff, as it should be so rich
+that you can hardly handle it. Flour the baking-board well, roll out
+about an eighth of an inch thick. Now spread with the reserved whites of
+eggs, reserving half again, as you will have to roll out at least twice
+on a large baking-board. Sprinkle well with the pounded almonds after
+you have spread the beaten whites of the eggs on top, also sugar and
+cinnamon. Cut with a cookie-cutter. Have at least five large pans
+greased ready to receive them. See that you have a good fire. Time to
+bake, five to ten minutes. Pack them away when cold in a stone jar or
+tin cake-box. These cookies will keep a long time.
+
+
+VANILLA COOKIES
+
+Rub one cup of butter and one cup of sugar to a cream; add two eggs and
+two level teaspoons of baking-powder, flour enough to make a dough.
+Flavor with vanilla, roll very thin, spread with beaten white of egg and
+sugar. Proceed as for sugar cookies.
+
+
+OLD-FASHIONED MOLASSES COOKIES
+
+Put in a mixing bowl one generous cup of butter which has stood in a
+warm place until quite soft; add two cups of New Orleans molasses; whip
+these ingredients to a foam; then add two teaspoons of powdered ginger,
+one teaspoon of powdered cinnamon and grate in half a large nutmeg; stir
+these spices well through the mixture; then dissolve two teaspoons of
+baking-soda in half a cup of hot water; stir it through the mixture, and
+last, stir in enough sifted flour to make a light dough just stiff
+enough to roll out.
+
+Dust the pastry board well with flour and rub the rolling-pin well with
+flour; then flour the hands well, take out some of the dough, put it on
+the pastry board, quickly roll it out to the thickness of a quarter of
+an inch; cut the dough out with a round cutter, with or without
+scallops, and put them in well-floured baking-pans and bake in a slow
+oven till a golden brown.
+
+
+SOUR MILK COOKIES
+
+Take one cup of butter, one cup of sugar, two or three eggs, and
+two-thirds of a cup of sour milk. Dissolve a teaspoon of soda in a
+little hot water; add part of it at a time to the milk until it foams as
+you stir it. Be careful not to get in too much. Mix up soft only using
+flour sufficient to roll out thin. A teaspoon of cardamom seed may be
+sprinkled into the dough.
+
+
+HUNGARIAN ALMOND COOKIES
+
+Scant one-quarter of a pound of almonds, blanched and grated; scant
+one-half pound of sweet butter; not quite three-quarters of a pound of
+flour; a little sugar and a pinch of salt, and two yolks. Mix this well,
+pound the dough well with the rolling-pin, then roll out not too thin.
+Bake.
+
+
+NUTMEG CAKES (PFEFFERNUESSE)
+
+Sift one pound of flour and one pound of pulverized sugar into a large
+bowl, four eggs, a piece of citron grated or chopped very fine, also the
+peel of a lemon, one whole nutmeg grated, one tablespoon of ground
+cinnamon, one-half teaspoon of ground cloves, and half a teaspoon of
+allspice. Mix all thoroughly in a deep bowl. Sift a heaping teaspoon of
+baking-powder in with the flour. Work into little balls as large as
+hickory nuts with buttered or floured hands. Bake on waxed or buttered
+tins, an inch apart.
+
+
+ANISE SEED COOKIES (SPRINGELE)
+
+Four eggs, not separated, but thoroughly beaten, then add one and
+one-half cups of granulated sugar, and beat for thirty minutes; add two
+heaping cups of flour and fourteen drops of anise seed oil; drop from a
+teaspoon on well-buttered pans, and bake in a moderate oven. It will
+improve them to let them stand from two to three hours in the pans
+before baking.
+
+
+CARDAMOM COOKIES
+
+Boil six eggs hard. When cold shell and grate the yolks (reserve the
+whites for salads or to garnish vegetables), add one-half pound of
+sugar, the grated peel of a lemon and one-half wineglass of brandy. Stir
+in one-half pound of butter which has been worked to a cream. Sift in as
+much flour as you think will allow you to roll out the dough; take as
+little as possible, a little over half a pound, and flour the board
+very thick. Put in about two cents worth of cardamom seed and a little
+rosewater. Cut out with a fancy cake-cutter and brush with beaten egg.
+Sprinkle pounded almonds and sugar on top.
+
+
+PURIM CAKES
+
+Take two cups of flour, one tablespoon of sugar, add four eggs and two
+tablespoons of oil; knead all these together, roll out not very thin,
+cut in squares, close two sides, prick with a fork so they will not
+blister; put on tins and bake well. Then take one pound of honey, boil,
+and put the squares in this and let boil a bit; then drop in one-quarter
+pound of poppy seeds and put back on fire. When nice and brown sprinkle
+with a little cold water, take off and put on another dish so they do
+not stick to each other.
+
+
+PARVE COOKIES
+
+To one pound of flour take one teaspoon of baking-powder, four eggs,
+one-quarter pound of poppy seeds, three tablespoons of oil, two pounds
+of sugar and a little salt; knead not too stiff and put on tins and bake
+in hot oven till a nice brown. (Do not let burn.)
+
+
+TEIGLECH
+
+Mix one pound of flour, one teaspoon of baking-powder, three tablespoons
+of oil, and four eggs; knead very well. Roll out in strips three inches
+long, place on tins and bake. Take a pound of chopped nuts, one-half
+pound of honey, and one-half pound of sugar; mix thoroughly with wooden
+spoon and boil with the cakes until brown. Take off the stove; wet with
+cold water, spread out on board. When cold, pat with the hands to make
+thin and sprinkle with dry ginger.
+
+
+HONEY CORN CAKES
+
+Boil one pound of pure honey. Take one pound of cornmeal mixed with a
+little ground allspice, cloves, and pepper, add the boiled honey, make a
+loose batter, add one wineglass of brandy; mix all, and cool. Wet the
+hands with cold water, take pieces of the dough and knead until the
+dough comes clear from the hand; afterwards knead with white flour so it
+is not too hard; add one pound of chopped nuts, sprinkle flour on tins,
+spread dough, not too thin; leave the stove door open till it raises;
+then close door, and when done take out. Spread with brandy and cut in
+thin slices.
+
+
+CROQUANTE CAKES (SMALL CAKES)
+
+Blanch and cut in halves three-fourths pound of shelled almonds, and
+slice one-half pound of citron; mix well together and roll in a little
+flour; add to them three-fourths pound of sugar, then six eggs well
+beaten, and last the rest of the flour (three-fourths pound). Butter
+shallow pans, and put in the mixture about two inches thick; after it is
+baked in a quick oven slice cake in strips three-fourths of an inch wide
+and turn each piece. Put back in oven and bake a little longer. When
+cold put away in tin box.
+
+
+KINDEL
+
+Two pounds of soup fat rendered a day or two before using, three pints
+of flour, one teaspoon of salt, two-thirds cup of granulated sugar, one
+teaspoon of baking-powder, two teaspoons of vanilla, flour. Knead well,
+add enough beer to be able to roll. Let it stand two hours.
+
+Roll, cut in long strips three inches wide. Fill with the following: One
+and one-half cups of brown sugar, two tablespoons of honey, two pounds
+of walnuts chopped fine, one pound of stewed prunes chopped fine, two
+cups of sponge cake crumbs, juice of one lemon, spices to taste, few
+raisins and currants, and a little citron chopped fine; add a little
+wine, a little chicken schmalz; heat a few minutes. You may use up
+remnants of jellies, jams, marmalades, etc. Put plenty of filling in
+centre of strips, fold over, with a round stick (use a wooden spoon),
+press the dough firmly three inches apart, then with a knife cut them
+apart. They will be the shape of the fig bars you buy. Grease the pan
+and the top of cakes, and bake in moderate oven. They will keep--the
+longer the better.
+
+
+ALMOND MACAROONS, No. 1
+
+Blanch half a pound of almonds, pound in mortar to a smooth paste, add
+one pound of pulverized sugar and the beaten whites of four eggs, and
+work the paste well together with the back of a spoon. Dip your hands in
+water and roll the mixture into balls the size of a hickory nut and lay
+on buttered or waxed paper an inch apart. When done, dip your hands in
+water and pass gently over the macaroons, making the surface smooth and
+shiny. Set in a cool oven three-quarters of an hour.
+
+
+ALMOND MACAROONS, No. 2
+
+Prepare the almonds by blanching them in boiling water. Strip them of
+the skins and lay them on a clean towel to dry. Grate or pound one-half
+pound of almonds, beat the whites of five eggs to a stiff, very stiff
+froth; stir in gradually three-quarters of a pound of pulverized sugar
+(use confectioner's sugar if you can get it), and then add the pounded
+almonds, to which add a tablespoon of rosewater or a teaspoon of essence
+of bitter almonds. Line a broad baking-pan with buttered or waxed paper
+and drop upon this half a teaspoon of the mixture at a time, allowing
+room enough to prevent their running together. Sift powdered sugar over
+them and bake in a quick oven to a delicate brown. If the mixture has
+been well beaten they will not run. Try one on a piece of paper before
+you venture to bake them all. If it runs add a little more sugar.
+
+
+ALMOND MACAROONS WITH FIGS
+
+Beat stiff the whites of three eggs, add one-half pound of sugar, and
+one-half pound of finely cut figs, one-half pound of either blanched
+almonds cut into long slices, or cut up walnuts. Heat a large pan, pass
+ironing-wax over surface, lay in waxed paper, and drop spoonfuls of
+mixture on paper, same distance apart. Bake very slowly in very moderate
+oven. Remove and let cool; then take paper out with the macaroons, turn
+over and place hot cloths on wrong; side, when cakes will drop off.
+
+
+ALMOND STICKS--FLEISCHIG
+
+Take one-half glass of fat, two eggs, four cups of flour, two teaspoons
+of baking-powder, one cup of water, one-half cup of sugar; knead
+lightly, and roll out not too thin. Two cups of sugar, mix with two
+teaspoons of cinnamon; one-half pound of grated almonds, one-half pound
+of small raisins (washed). Reserve one-half of the sugar and cinnamon,
+the nuts and raisins; brush the dough with melted fat and sprinkle with
+almonds and sugar. Put a little of the almond and raisin mixture around
+the edge and roll around twice. Cut in small pieces, brush every piece
+with fat, and roll in the sugar and almonds which has been reserved for
+this purpose. Place in greased pan and bake in hot oven.
+
+
+ALMOND STICKS
+
+Grind two cups of almonds and reserve one-quarter cup each of sugar and
+nuts, and an egg yolk for decorating. Cream one cup of butter, add
+three-fourths cup of sugar, then two whole eggs, almonds and two cups of
+flour. Roll thin and cut in strips or squares, with fluted cookie
+cutter. Brush with yolk, sprinkle with nuts and sugar, set aside, and
+bake in medium oven.
+
+
+PLAIN WAFERS
+
+Sift one cup of flour and one teaspoon of salt together. Chop in one
+tablespoon of butter, and add milk to make a very stiff dough; chop
+thoroughly and knead until smooth; make into small balls and roll each
+one into a thin wafer. Place in shallow greased and floured pans and
+bake in a hot oven until they puff and are brown.
+
+
+POPPY SEED COOKIES (MOHN PLAETZCHEN)
+
+Take an equal quantity of flour, sugar and butter, and mix it well by
+rubbing with the hollow of the hands until small grains are formed. Then
+add one cup of poppy seed, two eggs, and enough Rhine wine to hold the
+dough together. Roll out the dough on a well-floured board, about half a
+finger in thickness, cut into any shape desired.
+
+
+CARAWAY SEED COOKIES
+
+Beat three-quarters of a pound of butter and a pound of sugar to a
+cream; add three eggs, one saltspoon of salt, a gill of caraway seeds
+and a teaspoon of powdered mace, stirring all well together to a cream;
+then pour in a cup of sour milk in which a level teaspoon of baking-soda
+is stirred.
+
+Hold the cup over the mixing bowl while stirring in the soda, as it will
+foam over the cup. Last of all stir in enough sifted flour to make a
+light dough, stiff enough to roll thin. Roll on a pastry board well
+dusted with flour. Cut in round shapes and place in baking-tins well
+rubbed with flour.
+
+Sprinkle a little sugar over the cookies and bake them in a moderate
+oven till a light brown. When cool, carefully lift the cookies from the
+pans with a pancake turner.
+
+
+CITRON COOKIES
+
+Take one-half cup of butter and one cup and a half of sugar, and rub to
+a cream. Add two eggs, three-quarters of a cup of milk; one-half cup of
+citron, cut up very fine, one teaspoon of allspice and one of cloves.
+Sift one heaping teaspoon of baking-powder into enough flour to thicken.
+Make stiffer than ordinary cup cake dough; flavor to suit taste, and
+drop on large tins with a teaspoon. Grease the pans, and bake in a
+quick oven. The best plan is to try one on a plate. If the dough runs
+too much add more flour.
+
+
+GINGER WAFERS
+
+Take one cup of butter, one cup of sugar, one cup of molasses, half a
+cup of cold coffee, with two teaspoons of soda, one teaspoon of ginger,
+and flour enough to make a dough stiff enough to roll out thin. Shape
+with cutter and bake in quick oven.
+
+
+ANISE ZWIEBACK
+
+Take the yolks of five eggs, one-half pound of sugar, one tablespoon of
+water, vanilla, one-half pound of flour, one teaspoon of baking-powder,
+one-half of five cents worth anise seeds, and the beaten whites of the
+eggs. Butter square tins and bake. When cooled cut in strips one inch
+wide and toast on both sides.
+
+
+HURRY UPS (OATMEAL)
+
+Sift one cup of flour with two teaspoons of baking-powder, one teaspoon
+of salt, add one cup of rolled oats, one tablespoon of sugar and two
+tablespoons of melted butter, mix with one-half cup of milk.
+
+Drop by teaspoons onto a greased pan, press well into each two or three
+raisins, or a split date and bake for twenty minutes in a hot oven. Can
+be served with butter, honey, or maple sugar.
+
+
+PECAN, WALNUT, OR HICKORY NUT MACAROONS
+
+Take one cup of pulverized sugar, and one cup of finely-pounded nut
+meats, the unbeaten whites of two eggs, two heaping teaspoons of flour,
+and one scant teaspoon of baking-powder. Mix these ingredients together
+and drop from a teaspoon which, you have previously dipped in cold
+water, upon buttered paper. Do not put them too near each other, for
+they always spread a great deal. Bake about fifteen minutes.
+
+
+DATE MACAROONS
+
+Stone thirty dates; chop them fine. Cut one-half pound of almonds
+lengthwise in slices, but do not blanch them. Beat the whites of two
+eggs until foamy, add one cup of powdered sugar, and beat until stiff;
+add the dates, then the almonds, and mix very thoroughly. Drop mixture
+with teaspoon in small piles on tins, one-half inch apart. Bake thirty
+minutes in a very slow oven or until dry. They are done when they leave
+the pan readily.
+
+
+MANDELCHEN
+
+Blanch two cups of almonds and dry them overnight. Grind very fine, add
+one-half cup of sugar and enough butter to knead into a very stiff
+paste. Roll very thin, cut in small rounds, place in baking-tin in
+moderate oven. When done, roll in grated almonds and powdered sugar.
+
+
+COCOANUT KISSES
+
+Beat the white of one egg; add one-half cup of sugar with a flavoring of
+vanilla, fold in one cup of shredded cocoanut, drop by teaspoonfuls on a
+well-greased baking-pan, inverted, and bake for about ten or twelve
+minutes in a slow oven. Remove from pan when cookies are cold.
+
+
+CORNFLAKE COCOANUT KISSES
+
+Mix the whites of two eggs, beaten stiff, with one-half cup of sugar,
+add one-half cup of shredded cocoanut, fold in two cups of corn flakes,
+a pinch of salt, one-half teaspoon of vanilla. Make and bake same as
+kisses above.
+
+
+CHOCOLATE COOKIES
+
+Beat whites of three eggs to a snow, add three-fourths cup of powdered
+sugar, one cup of ground sweet chocolate, one cup of walnuts chopped,
+three tablespoons of flour. Drop by teaspoonful on greased baking-tin.
+Bake in slow oven.
+
+
+BASELER LOEKERLEIN (HONEY CAKES)
+
+Take half a pound of strained honey, half a pound of sifted powdered
+sugar, half a pound of almonds (cut in half lengthwise), half a pound of
+finest flour, one ounce of citron (cut or chopped extremely fine), peel
+of a lemon, a little grated nutmeg, also a pinch of ground cloves and a
+wineglass of brandy. Set the honey and sugar over the fire together, put
+in the almonds, stir all up thoroughly. Next put in the spices and work
+into a dough. Put away in a cold place for a week, then roll about as
+thick as a finger. Bake in a quick oven and cut into strips with a sharp
+knife after they are baked (do this while hot), cut three inches long
+and two inches wide.
+
+
+HONEY CAKES, No. 1
+
+One pound of real honey, not jar; one cup of granulated sugar, four
+eggs, one tablespoon of allspice, three tablespoons of salad-oil, four
+cups of flour, well sifted; three teaspoons of baking-powder. Warm up or
+heat honey, not hot, just warm. Rub yolks well with sugar, beat whites
+to a froth, then mix ingredients, add flour and bake in moderate oven
+for one hour.
+
+
+HONEY CAKES, No. 2
+
+Three eggs, not separated, beaten with one cup of sugar, one cup of
+honey, one cup of blanched almonds chopped finely, one teaspoon each of
+allspice, cloves, and cinnamon, one cup of chocolate and flour enough to
+make a thick batter; one teaspoon of baking-soda. Spread very thin on
+square, buttered pans, bake in a hot oven, and when done, spread with a
+white icing, cut into squares, and put a half blanched almond in the
+centre of each square.
+
+
+LEKACH
+
+This recipe is one that is used in Palestine. It makes a honey cake not
+nearly as rich as those in the foregoing recipes for honey cakes, but
+will very nicely take the place of a sweet cracker to serve with tea.
+
+Take three cups of sifted flour, one-quarter teaspoon of salt, add three
+eggs, one teaspoon of allspice, one teaspoon of soda, the grated rind
+and juice of one-half lemon and three tablespoons of honey, mix all
+ingredients well. Roll on board to one-fourth inch in thickness and cut
+with form. Brush with white of egg or honey diluted with water. On each
+cake put an almond or walnut. Bake in moderate oven from fifteen to
+twenty minutes.
+
+
+LEBKUCHEN
+
+Four eggs, one pound of brown sugar; beat well. Add one-eighth pound of
+citron shredded, one-eighth pound of shelled walnuts (broken), one and
+one-half cups of flour, one teaspoon of baking-powder, two teaspoons of
+cinnamon, one-fourth teaspoon of allspice. Spread the dough in long pans
+with well-floured hands, have about one and one-half inches thick. Bake
+in very moderate oven. When baked, cut in squares and spread with icing.
+Set in a cool stove or the sun to dry.
+
+It is best to let these cakes and all honey cakes stand a week before
+using.
+
+
+OLD-FASHIONED LEBKUCHEN
+
+Heat one cup of molasses, mix it with two cups of brown sugar and three
+eggs, reserving one white for the icing; add one level teaspoon of
+baking-soda that has been dissolved in a little milk, then put in
+alternately a little flour and a cup of milk; now add one tablespoon of
+mixed spices, half cup of brandy, one small cup each of chopped nuts and
+citron, and lastly, flour enough to make a stiff batter. Place in
+shallow pans and bake slowly. When done, cover with icing and cut in
+squares or strips.
+
+*Icing for Lebkuchen.*--One cup of powdered sugar added to the beaten
+white of one egg; flavor with one teaspoon of brandy or lemon juice.
+
+
+
+
+*DESSERTS*
+
+
+BOILED CUSTARD
+
+Take two cups of milk, two eggs or the yolks of three eggs, two
+tablespoons of sugar and one-half teaspoon of vanilla. Put the milk on
+to heat in a double boiler. Beat the eggs thoroughly with the sugar;
+into them pour the hot milk, stirring to prevent lumps. Return all to
+the double boiler and cook until the custard coats the spoon, but no
+longer. If the mixture should curdle, set the boiler in a pan of cold
+water and beat with a wire egg-beater until smooth. When the steam
+passes off add the vanilla, or other flavoring.
+
+In the winter, when eggs are expensive, the custard may be made with one
+egg and one heaping teaspoon of cornstarch dissolved in a little cold
+milk.
+
+If desired, the whites of the eggs may be beaten separately and added to
+the custard after it is cold or beaten with sugar into a meringue.
+
+
+CARAMEL CUSTARD
+
+Melt one-half cup of sugar until it is light brown in color, add four
+cups of scalded milk. Beat the eggs, add the milk and sugar, one-quarter
+teaspoon of salt, one teaspoon of vanilla and bake in cups as directed
+for cup custard. Serve with caramel sauce.
+
+
+CUP CUSTARD FOR SIX
+
+Stir until quite light four eggs, yolks and whites, and four tablespoons
+of sugar; have ready four cups of scalded milk; mix, add pinch of salt
+and one teaspoon of good vanilla; pour into cups and place cups into pan
+of boiling water. Put into oven and bake exactly twenty-five minutes.
+
+
+CHOCOLATE CUSTARD
+
+Beat yolks of three eggs, three tablespoons of sugar till light,
+dissolve one heaping tablespoon of grated unsweetened chocolate, one
+tablespoon of sugar and one of hot water. When dissolved, add slowly one
+pint of milk heated to boiling, pour this hot mixture over the beaten
+eggs and sugar, cook in double boiler, stirring constantly till it
+thickens; when cool, flavor with vanilla, and place on ice. When ready
+to serve, half-fill small punch glasses with the custard, heap over
+them sweetened whipped cream, flavored; putting on top of each glass,
+and serve cold.
+
+
+CHOCOLATE CORNSTARCH PUDDING
+
+Take one quart of milk, one and one-half cups of sugar, seven heaping
+tablespoons of cocoa, six level tablespoons of cornstarch, one
+tablespoon of vanilla; place milk and sugar up to boil, when boiling,
+add cocoa, dissolved to a smooth paste; then add cornstarch dissolved in
+cold water, let come to a boil, remove from fire and add the vanilla;
+then place in mold and allow to get cold. Serve with whipped cream.
+
+
+BLANC MANGE
+
+Heat one quart of milk to boiling point. Dissolve four large tablespoons
+of cornstarch in a quarter cup of cold milk. Beat two whole eggs with
+one-half cup of sugar until light, and add a tiny pinch of salt. When
+the milk begins to boil, add a piece of butter, size of a hickory nut,
+then pour it over the well-beaten eggs and sugar, mix well, and put back
+on the stove. Stir until it begins to boil, then stir in the dissolved
+cornstarch until the custard is very thick. Remove from the fire, flavor
+with vanilla or lemon, pour into a mold, and set on ice till very cold
+and firm. Serve with cream.
+
+
+FLOATING ISLAND
+
+Beat light the yolks of three eggs with one-quarter cup of sugar. Scald
+a pint of milk, beat up the whites of three eggs very stiff and put them
+into the boiling milk, a spoonful at a time. Take out the boiled whites
+and lay them on a platter; now pour the hot milk gradually on the beaten
+yolks, when thoroughly mixed, return to the fire to boil. When it begins
+to thicken remove. When cool, flavor with vanilla or bitter almond. Pour
+into a deep glass dish; put the whites on top, and garnish with jelly or
+candied fruit. Eat cold.
+
+
+RED RASPBERRY OR CURRANT FLOAT
+
+Take a half-pint glass of red raspberry or currant juice and mix it with
+a quarter cup of sugar. Beat the whites of four eggs to a stiff froth
+and add gradually a quarter cup of powdered sugar. Press the raspberries
+through a strainer to avoid seeds and by degrees beat the juice with the
+sugar and eggs until so stiff that it stands in peaks. Chill it
+thoroughly and serve in a glass dish half filled with cold whipped
+cream. Heap on the mixture by the spoonful, like floating island. If
+currant juice is used it will require a pint of sugar.
+
+
+ROTHE GRITZE
+
+Take one cup of currant juice, sufficiently sweetened, and a pinch of
+salt. Let this boil and add to it enough cornstarch to render it
+moderately thick and then boil again for ten minutes. It should be eaten
+cold with cream. (About one-quarter cup of cornstarch dissolved in cold
+water will be sufficient to thicken.)
+
+
+APPLE SNOW
+
+Peel and grate one large sour apple, sprinkling over it three-fourths
+cup of powdered sugar as it is grated to keep it from turning dark. Add
+the unbeaten whites of two eggs; beat constantly for half an hour;
+arrange mound fashion on a glass dish with cold boiled custard around
+it.
+
+
+BOHEMIAN CREAM
+
+Stir together and whip one pint of double cream and one pint of grape
+juice or grape jelly melted, this must be whipped to a froth. Drain if
+needed. Put in cups and set on ice for several hours. Serve with lady
+lingers.
+
+
+PRUNE WHIP
+
+Soak one-half pound of prunes in cold water overnight. In the morning
+let them simmer in this water until they are very soft. Remove stones
+and rub through strainer. Add one-half cup of sugar and cook five
+minutes or until the consistency of marmalade. When the fruit mixture is
+cold, add the well-beaten whites of three eggs and one-half teaspoon of
+lemon juice; add this gradually, then heap lightly in buttered dish and
+bake twenty minutes in a slow oven. Serve cold with thin custard or
+cream.
+
+
+RICE CUSTARD
+
+Beat four eggs light with one cup of sugar. Add one cup of cooked rice,
+two cups of sweet milk, juice and rind of one lemon, one-half teaspoon
+of cinnamon. Pour in pudding-pan and place in a pan filled with hot
+water; bake until firm in moderate oven. Serve with lemon sauce.
+
+
+PRUNE CUSTARD
+
+Heat a little more than a pint of sweet milk to the boiling point, then
+stir in gradually a little cold milk in which you have rubbed smooth a
+heaping tablespoon of butter and a little nutmeg. Let this just come to
+a boil, then pour into a buttered pudding-dish, first adding one cup of
+stewed prune with the stones taken out. Bake for fifteen to twenty
+minutes, according to the state of oven. A little cream improves it when
+it is served in the saucers.
+
+
+TAPIOCA CUSTARD
+
+Soak four tablespoons of tapioca overnight in one quart of sweet milk.
+In the morning beat the yolks of three eggs with one cup of sugar. Put
+the milk and tapioca on in a double boiler, adding a pinch of salt; when
+this comes to boiling point stir in the eggs and sugar. Beat the whites
+to a stiff froth and stir quickly and delicately into the hot mixture.
+Flavor with vanilla. Eat cold.
+
+
+WHIPPED CREAM
+
+To one pint of rich thick cream add one-quarter of a pound of powdered
+sugar and one-half teaspoon of vanilla.
+
+Put in a large platter in a cool place and whip with a wire egg-whip
+until perfectly smooth and velvety. Set on ice until wanted. In the
+summer set the cream on ice before whipping. A good plan is to set the
+bowl in another one filled with ice while whipping.
+
+
+DESSERT WITH WHIPPED CREAM
+
+Line the edges of a mold or a large glass dish with lady fingers and
+fill up with whipped cream. Ornament with macaroons and candied fruit.
+Serve cold.
+
+
+AMBROSIA
+
+Cut up into small pieces different kinds of fruit; then chop up nuts and
+marshmallows (not too fine). Mix these and sugar, not allowing it to
+draw too much juice. Flavor with sherry, if you like. Serve
+individually, putting whipped cream on the top with a cherry.
+
+
+MACAROON ISLAND
+
+Fill a glass bowl with alternate layers of macaroons and lady fingers,
+sprinkle a layer of finely-chopped nuts over the cake, then a layer of
+crystallized cherries.
+
+Boil one cup of wine, one cup of sugar and one-half cup of water
+together until syrupy and thick, pour it over the contents of the bowl,
+let this cool, then place a thick layer of thickly-whipped sweetened and
+flavored cream over all. Serve very cold.
+
+
+PISTACHIO CREAM
+
+Take out the kernels of half a pound of pistachio nuts and pound them in
+a mortar with one tablespoon of brandy. Put them in a double boiler with
+a pint of rich cream and add gradually the yolks of three eggs, well
+beaten. Stir over the fire until it thickens and then pour carefully
+into a bowl, stirring as you do so and being careful not to crack the
+bowl. (Put a silver spoon into the bowl before pouring in the cream, as
+this will prevent it cracking). When cold, stick pieces of the nuts over
+the cream and serve.
+
+
+TIPSY PUDDING
+
+Cut stale sponge cake into thin slices, spread with jelly or preserves,
+put two pieces together like sandwiches and lay each slice or sandwich
+on the plate on which it is to be served. Wet each piece with wine, pour
+or spread a tablespoon of rich custard over each piece of pudding, and
+then frost each piece with a frosting and put in a moderate oven for a
+few minutes. Eat cold.
+
+
+APPLE AND LADY-FINGER PUDDING
+
+Core and peel apples, take top off, chop the top with almonds, citron
+and raisins; butter your pan, fill apples, sugar them and pour over a
+little wine, bake until tender; when cool add four yolks of eggs beaten
+with one cup of sugar, then last, add beaten whites and eight lady
+fingers rolled, and juice of one whole lemon; pour over apples, bake.
+Eat cold.
+
+
+FIG DESSERT
+
+Soak two cups white figs overnight. In the morning boil slowly until
+tender, add two cups of sugar and boil until a thick syrup is formed.
+Line a dish with sponge cake or lady fingers; pour the figs in the
+centre and cover with whipped cream that has been sweetened and
+flavored. Decorate with candied cherries or angelica.
+
+
+STRAWBERRIES À LA "BRIDGE"
+
+Into a champagne-glass put large strawberries, halved and sugared, and
+an equal amount of marshmallows halved. Place on top a mass of whipped
+cream, already sweetened and flavored then a single strawberry, sprinkle
+with shelled pecans.
+
+
+QUEEN OF TRIFLES
+
+Make a rich custard of four eggs, one cup of granulated sugar and one
+quart of milk to which has been added one teaspoon of cornstarch. Let
+this cook in double boiler, stirring constantly, until the custard is
+very thick. Cool.
+
+Soak one-half pound of macaroons in sherry wine, blanch and chop
+one-quarter pound of almonds, cut fine one-quarter pound of dried figs;
+one-quarter pound of crystallized cherries and one-half pound of lady
+fingers are required as well.
+
+Line a deep glass bowl with the lady fingers cut in half, add macaroons,
+fruit and almonds in layers until all are used. Then pour the boiled
+custard over all. Set on ice and when cold, fill the bowl with whipped
+cream that has been sweetened and flavored with vanilla. Decorate with a
+few cherries.
+
+
+ICE-BOX CAKE
+
+One-half cup of butter creamed with one-half cup of confectioner's
+sugar, three whole eggs added, one at a time, beat these all for twenty
+minutes, add one-half pound of chopped nuts, one tablespoon mocha
+essence or one square of bitter chocolate melted, or one teaspoon of
+vanilla.
+
+Grease a spring form, put two dozen lady fingers around the edge, at the
+bottom put one dozen macaroons, then add the filling and let this all
+stand for twenty-four hours in ice-box. When ready to serve, pour
+one-half pint of cream, whipped, over all and serve.
+
+
+AUFLAUF
+
+Boil one cup of milk and when boiling stir in quickly one-half cup of
+sifted flour and work smooth until all lumps are out and it is the
+consistency of soft mashed potatoes. Stir all the while over fire. When
+smooth remove from stove and while yet warm break in, one by one, yolks
+of three eggs, a pinch of salt, then the beaten whites of three eggs.
+Bake in well-buttered hot square pans, in very hot oven, from fifteen to
+twenty minutes. Serve as soon as done with jelly or preserves. If batter
+is not thick enough a little more flour must be added to the milk.
+
+
+LEMON PUFFS
+
+Beat the yolks of four eggs until very light, add the stiffly-beaten
+whites and then stir in two cups of milk, add a pinch of salt, three
+tablespoons of fresh butter melted, and five level tablespoons of flour
+that have been wet with a little of the milk from the pint, stir well
+together and divide equally between cups. Butter the cups before pouring
+in the mixture. Bake in hot oven until brown (generally twenty minutes).
+Turn out carefully in the dish in which they are to be served, and pour
+over them the following:
+
+
+LEMON SAUCE
+
+Put on to boil one and one-half cups of water with juice of two lemons,
+sweeten to taste, add a few small pieces of cinnamon bark; when boiling
+stir in three teaspoons of cornstarch that have been dissolved in a
+little cold water. Boil a few minutes, then pour over the well-beaten
+yolks of two eggs, stirring all the time. Stir in stiffly-beaten whites
+of eggs, and pour over and around puffs when cold. Serve cold.
+
+
+LEAF PUFFS
+
+Cream one cup of butter until soft, add two cups of sifted flour, mix
+well, and add just enough sweet cream to make a nice dough, not too
+soft. Roll thin, cut in long strips or squares, bake in long pans in a
+moderately hot oven. When light brown, draw to the door of the oven,
+sprinkle with powdered sugar and let stand a few minutes longer in the
+oven.
+
+
+SAGO PUDDING WITH STRAWBERRY JUICE
+
+Prepare one cup berry juice and sweeten to taste. Have ready a scant
+half teacup of sago soaked one hour in water enough to cover. Boil the
+sago in the fruit juice until thick like jelly. Beat up the whites of
+two eggs and add to the sago while hot and remove immediately from the
+stove. Mold and serve with cream or berry juice.
+
+This mold can be made with any kind of fruit juice preferred
+
+
+APPLE TAPIOCA PUDDING
+
+Soak three-quarter cup of tapioca and boil it in one quart of water
+until clear, sweetening to taste. Pare and core six apples and place
+them in a baking dish. Fill the cores with sugar, pour the tapioca
+around them and grate a little nutmeg over the top. Cover and bake until
+the apples are soft Serve with cream.
+
+
+RHUBARB PUDDING
+
+Grate some stale rye bread and take a bunch of rhubarb; cut fine without
+peeling, put the cut rhubarb in a pan with a big pinch of baking-soda,
+and pour boiling water over to cover. While that is steeping, grate the
+rye bread and butter pudding-form well, and put crumbs all over the pan
+about one-quarter inch deep, then add one-half the rhubarb that has been
+well drained of the water; season with brown sugar, cinnamon, nuts and
+any other seasoning you like; then some more crumbs, and other one-half
+of rhubarb, and season as before the top crumbs, put flakes of butter
+all over top; bake until done.
+
+
+SCALLOPED PEACHES
+
+Pare a number of peaches and put them whole into a baking-tin, together
+with layers of bread crumbs and sugar and add a few cloves. Bake until
+the top is brown. Serve with hot butter sauce or cream.
+
+
+CHESTNUT PUDDING
+
+Boil one pound of chestnuts fifteen minutes. Shell and skin them, then
+put back on stove with a cup of milk and boil till tender. Rub through a
+colander. Butter a mold, line it with the pulp, then add a layer of
+apple sauce that has been colored with currant jelly, then another layer
+of chestnuts, and again apple sauce. Squeeze lemon juice over all, and
+bake in a moderate oven. Turn out on a platter and serve with whipped
+cream colored with currant jelly.
+
+
+FARINA PUDDING WITH PEACHES
+
+To one quart of milk add one-half cup of farina, salt, and a small piece
+of butter. Boil in a double boiler until thick. Beat the yolks of four
+eggs with four tablespoons of white sugar, and add this just before
+taking off the fire. Stir it thoroughly, but do not let it boil any
+more. Flavor with vanilla. Beat the whites of the eggs to a stiff froth
+with pulverized sugar. After the eggs have been whipped, butter a
+pudding dish, put in part of the custard, in which you have mixed the
+whites (If you have any extra whites of eggs beat and use them also),
+then a layer of stewed or canned peaches; cover with the remaining
+custard and bake. Eat with rum sauce.
+
+
+FARINA PUDDING, No. 2
+
+One and one-half pints of milk with nine level tablespoons of sugar,
+five bitter and five sweet almonds chopped fine, brought to boiling
+point, and twelve level tablespoons of farina dropped in slowly and
+stirred constantly. Cook for twelve minutes, add vanilla to taste, then
+add slowly the beaten whites of five eggs. Put it in a form and when
+cold serve with a fruit sauce.
+
+
+RICE PUDDING
+
+To three cups of milk, add half a cup of rice, which you have previously
+scalded with hot water. Boil in a double boiler until quite soft. Beat
+the yolks of three eggs with three tablespoons of white sugar, add this
+just before taking it off the fire. Stir it thoroughly with a wooden
+spoon, but do not let it boil any more. Add salt to the rice while
+boiling, and flavor with vanilla. Beat the whites of the eggs with
+powdered sugar to a stiff froth, and after putting the custard into the
+pudding dish in which you wish to serve it, spread with the beaten
+whites and let it brown slightly in the oven.
+
+
+PRUNE PUDDING
+
+Take one quart of milk, one teaspoon of salt, one cup of sugar and two
+well-beaten eggs. Heat this and then pour in slowly one cup of cream of
+wheat or farina, stirring constantly. Boil fifteen minutes; then butter
+a deep pudding dish and put in a layer of stewed prunes--that have been
+cut up in small pieces with a scissors; on the bottom, over this, pour a
+layer of the above, alternating in this order until all has been used.
+Bake ten minutes in a hot oven. Plain cream, not whipped or sweetened,
+is a delicious sauce for this.
+
+
+BROWN BETTY
+
+Pare, quarter, core and slice four medium-sized apples. Melt one-quarter
+cup of butter and pour it with the juice of half a lemon over one cup of
+bread crumbs. Mix one-half teaspoon of cinnamon, grated rind of one-half
+lemon and one-quarter cup of sugar together. Butter a baking dish; put
+in alternate layers of apple and bread crumbs, sprinkling the apples
+with the sugar mixture, and making the last layer of crumbs. Pour
+one-quarter cup of boiling water on before adding the last layer of
+crumbs; cover and bake for thirty minutes or until the apples are soft;
+then uncover and brown the crumbs. Serve with cream or with soft custard
+or lemon sauce. If desired for a meat meal, substitute chicken-fat for
+butter and use lemon sauce.
+
+
+APPLE AND HONEY PUDDING
+
+Take four cups of raw apples cut in small pieces, two cups of bread
+crumbs, one-half cup of hot water, two teaspoons of butter, two
+teaspoons of cinnamon, one-half cup of honey. Put a layer of the apple
+in a well-buttered pudding dish; then a layer of crumbs. Mix the honey
+and hot water. Pour part of this over the crumbs, sprinkle with cinnamon
+and dot with a few bits of butter. Fill the dish with alternate layers
+of apples, crumbs, honey, etc., having a layer of crumbs on top. Cover
+and bake forty-five minutes. Serve with cream.
+
+
+QUEEN BREAD PUDDING
+
+Take one cup of grated bread crumbs, soak it in one pint of sweet milk;
+then break three eggs; separate the whites, add to the yolks one cup of
+sugar and a small piece of butter; beat it well, and squeeze the bread
+crumbs out of the milk, and add this to the yolks and flavor with
+vanilla. Grease the pans with butter, put the mixture in the pan, and
+pour the milk over it; set in the oven to bake until nearly dry, then
+add a layer of fresh fruit (apricots or peaches are the best or
+strawberry preserves); add the whites of eggs that were beaten stiff.
+Serve cold with cream or milk. This can also be served hot.
+
+
+BREAD PUDDING
+
+Soak one and one-half cups of bread crumbs in a pint of sweet milk for
+half an hour; separate the whites and yolks of two eggs, setting the
+whites in a cool place until needed. Beat the yolks with a half cup of
+sugar and add the grated peel of one lemon and stir into the bread
+crumbs. Put in some raisins and pour into a greased pudding dish and
+bake in a moderate oven, about half an hour. Beat the whites of the eggs
+to a stiff froth, adding half a cup of powdered sugar; and spread this
+on top of pudding and return to the oven and brown delicately. May be
+eaten hot or cold, with jelly sauce or whipped cream. Stale cake of any
+kind may be used instead of bread; and ginger bread also is particularly
+nice, adding raisins and citron, and spreading a layer of jelly on the
+pudding before putting on the icing.
+
+
+CORNMEAL PUDDING
+
+Bring one pint of milk to the boiling point; pour it gradually on
+one-half cup of Indian meal, stirring all the while to prevent lumps.
+When cool add three eggs well beaten, and one tablespoon of flour,
+one-half cup of sugar, one-half teaspoon of ginger, one teaspoon of
+cinnamon, pinch of salt and one pint cold milk. Pour into battered
+pudding dish and bake an hour and a half. Serve with hot maple sugar or
+cream.
+
+
+BLACK BREAD PUDDING
+
+Yolks of three eggs beaten with one cup of sugar; add one teaspoon of
+cinnamon, pinch of cloves, and pinch of allspice; one cup of stale rye
+bread crumbs added gradually. Mix well and add beaten whites. Bake
+slowly. Half an hour before serving, add one cup of claret or white
+wine. Serve with sherry wine sauce or whipped cream.
+
+
+DIMPES DAMPES (APPLE SLUMP)
+
+Mix one-half cup of sugar, one-quarter teaspoon of salt, two cups of
+flour and gradually two cups of milk to make a smooth batter.
+
+Melt one-half cup or a little less of butter in a large shallow
+dripping-pan and let it spread all over the pan to grease it well, then
+pour one-half cup of butter and one quart of sliced apples to the
+batter. Mix and pour into pan or pans not more than three-quarters of an
+inch deep and bake in a moderate oven, thirty to forty-five minutes,
+until a golden brown. This quantity serves ten people.
+
+
+BIRD'S NEST PUDDING
+
+Pare four or five large tart apples and cut off the top of each apple to
+use as a cover. Now scrape out all the inside, being careful not to
+break the apples; mix scrapings with sugar, cinnamon, raisins, a few
+pounded almonds and add a little white wine and the grated peel of one
+lemon. Fill up the apples with this mixture and put back the top of each
+apple, so as to cover each well. Grease a deep dish, set in the apples
+and stew a few minutes. In the meantime make a sponge cake batter of
+four eggs, one cup of pulverized sugar, one cup of flour and pour over
+the apples and bake one-half hour. Eat warm or cold, with or without
+sauce.
+
+Plain baked apples can be substituted for the filled apples.
+
+
+SUET PUDDING WITH PEARS
+
+Take half a pound of suet and chop it to a powder. Soak a loaf of stale
+bread, squeeze out the water and add to the suet. Work bread and suet
+well with your hands and add two eggs, one cup of sugar, one teaspoon,
+of salt, allspice, cloves, cinnamon and grated peel of a lemon. Add
+flour enough to work into a huge ball; sift two teaspoons of
+baking-powder in flour. Pare about half a peck of cooking pears and cut
+in halves, leaving the stems on. Lay half the pears in a large kettle,
+put the pudding in centre of the pears, and lay the rest of the pears
+all around. Add sugar, sliced lemon, a few cloves, some cinnamon bark
+and three tablespoons of syrup. Fill up with cold water and boil half an
+hour on top of stove. Then bake for at least three hours, adding water
+if needed.
+
+
+CORN PUDDING
+
+Scrape with a knife six ears of green corn, cutting each row through the
+middle. Add two cups of milk, one-half cup of butter, three eggs--the
+whites and yolks beaten separately--a little salt and white pepper. Stir
+the yolks into the milk and corn, pour into a baking dish, stir in the
+whites and bake one and one-half hours.
+
+
+CHERRY PUDDING
+
+Scald a pint of crackers or bread crumbs in a quart of boiling milk; add
+a piece of butter the size of an egg, a good pinch of salt, four eggs, a
+cup and a half of sugar, a little ground cinnamon and a quart of stoned
+cherries. Bake in quick oven.
+
+
+HUCKLEBERRY PUDDING
+
+Sprinkle four tablespoons of flour over one and one-half pints
+huckleberries and set aside for half an hour. Soak one pint crumbed
+bread in one quart milk; add three tablespoons of sugar, pinch of salt,
+and the huckleberries. Put all into a greased pudding dish with flakes
+of butter on top. Bake forty-five minutes. Serve with hard sauce.
+
+
+PUDDING À LA GRANDE BELLE
+
+This pudding is economical and dainty if nicely made. Brush small molds
+with butter, fill with crumbed bread and dried English currants. Beat
+three eggs without separating, add one pint of milk and four tablespoons
+of sugar. Pour carefully over the bread and let stand five minutes.
+Place molds in baking-pan of boiling water and bake in the oven thirty
+minutes, or steam half an hour. Serve with liquid pudding sauce.
+
+
+
+
+*STEAMED PUDDINGS*
+
+
+The tin molds are best for this purpose, either melon, round, or brick.
+If the mold is buttered first, then sprinkled with granulated sugar, a
+nice crust will form. Have a large, deep pan filled with boiling water.
+Place mold in, let water come up to rim, put a heavy weight on top of
+mold to keep down, and boil steadily. The pan must be constantly
+replenished with boiling water, if the pudding is to be done in time.
+Always place paper in top of mold to prevent water from penetrating.
+When puddings are boiled in bags, a plate must be placed in bottom of
+pan to prevent burning. Only certain puddings can be boiled in bags.
+Always grease inside of bag, so puddings will slip out easily. A bag
+made of two thicknesses of cheese-cloth, stitched together, will do.
+Always leave room in mold or bag for pudding to rise, using a smaller or
+larger mold according to quantity of pudding. If not boiled steadily,
+and emptied as soon as done, puddings will fall and stick.
+
+
+ALMOND PUDDING
+
+Beat the yolks of four eggs very light with one-half cup of sugar; then
+add one-half cup of grated walnuts or almonds, one-half cup of grated
+white bread crumbs, then the stiffly-beaten whites of four eggs. Put in
+pudding form and steam from one and one-half to two hours. Serve with
+wine or fruit sauce.
+
+
+RYE BREAD PUDDING
+
+Dry one-half cup of rye bread crumbs in oven. Beat the yolks of four
+eggs very light with one-half cup of sugar, then add a pinch of cloves
+and allspice, one-half teaspoon of cinnamon, grated rind of one-half
+lemon and one-quarter pound of chopped almonds. Moisten crumbs with
+three tablespoons of whiskey or brandy, add to eggs, then add
+stiffly-beaten whites of four eggs. Put in mold and boil three hours.
+Serve with a brandy or whiskey sauce.
+
+
+NAPKIN PUDDING
+
+Soak one-half loaf of stale white bread in water until moist, squeeze
+perfectly dry. Put in skillet two tablespoons of clear fat or butter,
+and when hot add bread, and stir until smooth and dry. Beat five eggs
+light with one cup of sugar, stir bread in, mix well, and flavor with
+rind (grated) and juice of one lemon. Grease a bag or very large napkin,
+place pudding in this, tie, leaving plenty room to rise, place in
+boiling water and boil two hours. Make a jelly sauce, not as thin as
+usual, and pour over just before serving. If desired one-half cup of
+currants can be added to pudding.
+
+
+STEAMED BERRY PUDDING
+
+Take one tablespoon of butter (or other shortening), one-quarter cup of
+sugar, yolk of one egg, one-half cup of milk, one cup of flour, one
+teaspoon of baking-powder, one-quarter teaspoon of salt, one-half cup of
+berries or pitted cherries rolled in flour. Put in a well-greased melon
+mold and cook in boiling water steadily for two hours. Serve with hard
+sauce.
+
+
+CARROT PUDDING
+
+Take one cup of sugar, one-third cup of butter, one cup of grated
+carrots, one cup of grated potatoes, one cup of raisins, one cup of
+currants, two cups of bread crumbs, one-half teaspoon of baking-soda
+stirred in the potatoes, one teaspoon each of cloves, cinnamon, and
+allspice. Mix all these and add a little syrup and four tablespoons of
+whiskey. Steam four hours. Serve with hard sauce.
+
+
+CHERRY PUDDING
+
+Grate one-half pound of stale rye bread and wet this with a wineglass of
+red wine. Pound two tablespoons of almonds, stir the yolks of four eggs
+with half a cup of powdered sugar, flavor with cinnamon, and add the
+grated bread and almonds. Stone one-half pound each of sweet and sour
+cherries. Mix all thoroughly with the beaten whites added last. Do not
+take the juice of the cherries. Butter the pudding mold well before you
+put in the mixture. To be eaten cold.
+
+
+DATE PUDDING
+
+Melt three tablespoons of butter, add one-half cup of molasses, one-half
+cup of milk, one and two-third cups of flour sifted with one-half
+teaspoon of baking-soda, one-quarter teaspoon of salt, one-quarter
+teaspoon each of cloves, cinnamon, and nutmeg. Add to the above one-half
+pound of dates, stoned and cut. Turn into a well-buttered mold. Butter
+the cover also and steam two and one-half hours. Keep at a steady boil.
+Serve with any kind of sauce.
+
+
+PRINCE ALBERT PUDDING
+
+Rub to a cream half a pound of sweet butter and half a pound of sifted
+powdered sugar; add the yolks of six eggs, one at a time, and the grated
+peel of one lemon. Stone half a pound of raisins, and add also a little
+citron, cut very fine. Now add gradually half a pound of the finest
+flour, sifted three or four times, and the stiffly-beaten whites of the
+eggs. Pour this mixture into a well-buttered mold, into which you have
+strewn some blanched and pounded almonds. Boil fully three hours. Serve
+with sweet brandy or fruit sauce.
+
+
+PEACH PUDDING
+
+In a large mixing bowl whip to a cream two eggs, three tablespoons of
+sugar, and two tablespoons of butter. To this, after it is well beaten,
+add a saltspoon of salt and half a grated nutmeg. Stir these ingredients
+well into the mixture; then stir in a cup of milk. Last add, a little at
+a time--stirring it well in to make a smooth batter--a cup and a half of
+flour and three-quarters of a cup of Indian meal, which have been sifted
+together with three teaspoons of baking-powder in another bowl.
+
+Butter well the inside of a two-quart pudding mold; put a layer of the
+pudding batter an inch deep in the mold; cover this with a layer of fine
+ripe peaches that have been peeled and cut in quarters or eighths--this
+depends upon the size of the peaches. Sprinkle the layer of peaches with
+a light layer of sugar; then pour in a layer of batter; then a layer of
+peaches. Repeat this process till all the material is in, leaving a
+layer of batter on top. Steam for two hours.
+
+
+NOODLE PUDDING
+
+Make noodles with two eggs. Boil in boiling salt water for ten minutes,
+drains and set aside.
+
+Beat the yolks of four eggs with one cup of powdered sugar until light,
+add a quarter of a cup of pounded almonds, a pinch of salt, the drained
+noodles, and the whites of the eggs beaten to a stiff froth. Mix well,
+pour into a greased pudding mold, and boil one and one-half hours.
+
+
+PRUNE PUDDING
+
+Take the yolks of four eggs, a cup of granulated sugar, and stir to a
+cream. Chop fine thirty prunes (prunes being boiled without sugar), and
+add two tablespoons of sweet chocolate, two tablespoons of grated
+almonds, and the whites, which have been beaten to a snow. Boil two and
+one-half hours in a pudding form and serve with whipped cream.
+
+
+PLUM PUDDING (FOR THANKSGIVING DAY)
+
+Soak a small loaf of bread; press out every drop of water, work into
+this one cup of suet shaved very fine, the yolks of six eggs, one cup of
+currants, one cup of raisins seeded, one-half cup of citron shredded
+fine, three-quarters cup of syrup, one wineglass of brandy, one cup of
+sifted flour and the stiffly-beaten whites of eggs last. Boil four hours
+in greased melon mold.
+
+
+PLUM PUDDING, No. 2
+
+Chop a half box of raisins and currants, one-quarter pound of citron,
+one-quarter pound of suet (chopped very fine), two eggs, one and
+one-half cups of sugar, a wineglass of brandy, two cups of cider, one
+teaspoon of cinnamon and ground cloves. When all these are well mixed
+add enough flour (with a teaspoon of baking-powder in it) to thicken
+well. Cook in a greased mold and allow to steam for three hours.
+
+
+HONEY PUDDING
+
+Mix one-half cup of honey with six ounces of bread crumbs and add
+one-half cup of milk, one-half teaspoon of ginger, grated rind of half a
+lemon and yolks of two eggs. Beat the mixture thoroughly and then add
+two tablespoons of butter and the whites of the eggs well beaten. Steam
+for about two hours in a pudding mold which is not more than
+three-quarters full.
+
+
+
+
+*PUDDING SAUCES*
+
+
+BRANDY SAUCE
+
+Take one cup of water, a quarter glass of brandy, one cup of sugar,
+juice of half a lemon. Boil all in double boiler. Beat the yolks of two
+eggs light, and add the boiling sauce gradually to them, stirring
+constantly until thick.
+
+
+CARAMEL SAUCE
+
+Put one cup cut loaf sugar in a saucepan on the stove without adding a
+drop of water. Let it melt slowly and get a nice brown without burning.
+
+Beat the yolks of three eggs until light, stir in two cups of sweet
+milk, and when the sugar is melted, stir all into the saucepan and
+continue stirring until the sugar is dissolved and the sauce is somewhat
+thickened; then remove from the fire, add one teaspoon of vanilla
+essence, put in a bowl and put the stiffly-beaten whites of eggs on top.
+Serve with puddings, cakes or fritters.
+
+
+CHOCOLATE SAUCE, No. 1
+
+Dissolve one-half pound chocolate in one cup of water and sugar to
+taste, boil somewhat thick and flavor with vanilla.
+
+
+CHOCOLATE SAUCE, No. 2
+
+Scald two cups of milk, add two tablespoons of cornstarch diluted with
+one-half cup of cold milk, and cook ten minutes over boiling water. Melt
+three squares of chocolate over hot water, add three tablespoons of
+sugar and three tablespoons of hot water; stir until smooth, then add to
+cooked mixture. Beat the whites of three eggs until stiff, add
+three-fourths of a cup of powdered sugar; add the yolks and stir into
+cooked mixture; cool and add vanilla.
+
+
+FOAM SAUCE
+
+Cream one-quarter cup of butter with one cup of powdered sugar, until
+very light. Add separately the unbeaten whites of two eggs, stirring
+briskly and beat again. Add one teaspoon of vanilla and one-half cup of
+hot water. Pour in sauceboat, and place boat in a pan of boiling water
+on stove, until it becomes frothy then serve immediately.
+
+
+FRUIT SAUCES
+
+Wash the fruit well, then put on the stove in a saucepan without adding
+any more water. Cover with a lid, and let the fruit get thoroughly
+heated all through until it comes to a boil, but do not boil it. Stir
+occasionally.
+
+When well heated, mash the fruit well with a wooden potato masher, then
+strain through a fine sieve, being careful to get every drop of
+substance from the fruit.
+
+Sweeten the juice with sugar to taste, add a few drops of wine or lemon
+juice, put back on the stove, and cook until it thickens, stirring
+occasionally. Serve with cake, fritters or puddings.
+
+Blackberries, strawberries or raspberries, make a nice sauce.
+
+
+HARD SAUCE
+
+Take one cup of sugar, one-half cup of sweet butter and stir to a cream.
+Flavor with grated lemon peel or essence of lemon. Make into any shape
+desired and serve.
+
+
+JELLY SAUCE
+
+Take thin jelly, add one cup boiling water and brandy or wine (one-half
+cup), add a little more sugar and thicken with one teaspoon cornstarch
+dissolved in a little cold water. The beaten white of egg may be added.
+
+
+KIRSCH SAUCE
+
+Put one cup of sugar and two cups of water on to boil. Mix two
+tablespoons of cornstarch in one-quarter cup of cold water, and when the
+water in the saucepan is boiling, add cornstarch and stir for two
+minutes. Remove from stove and add one cup of Kirsch wine and stir
+again. Strain and serve with pudding.
+
+
+LEMON SAUCE, No. 1
+
+Boil one cup of sugar with one-half cup of water, rind of one lemon,
+juice of two, and one-half teaspoon of butter. When boiling stir in a
+scant teaspoon of cornstarch dissolved in a little cold water. Serve
+hot. Serve with puddings or fritters.
+
+
+LEMON SAUCE, No. 2
+
+Boil the strained juice of two lemons and the grated peel of one with a
+cup of sugar and one glass of white wine or water. When boiled to a
+syrup add the yolks of three eggs well beaten, also half of the whites
+beaten to a froth. Use the other half of the stiffly-beaten whites,
+sweetened with powdered sugar, to decorate the sauce. Serve immediately.
+
+
+PRUNE SAUCE
+
+Take about one pound of Turkish prunes, wash them in hot water, and put
+on to boil in cold water. Boil until they are very soft. Remove the pits
+or kernels, and strain over them the water they were boiled in, sweeten
+to taste. Flavor with ground cinnamon, then mash them until a soft mush.
+If too thick, add the juice of an orange.
+
+
+WINE SAUCE, No. 1
+
+Take one-half cup of white wine and one and one-half cups of water, put
+on to boil in double boiler and in the meantime beat up the yolks of two
+eggs very light, with two teaspoons of white sugar, some grated nutmeg
+or three small pieces of cinnamon bark, or the grated rind of half a
+lemon, and add a teaspoon of flour to this gradually. When perfectly
+smooth add the boiling wine, pouring very little at a time and stirring
+constantly. Return to boiler and stir until the spoon is coated.
+
+
+WINE SAUCE, No. 2
+
+Melt one tablespoon of butter in a saucepan, stir in one tablespoon of
+flour, then add one-half cup of cold water, stirring constantly until
+smooth. Then add one cup of white wine, one ounce of chopped citron.
+Remove from fire, let cool, flavor with one teaspoon each of pistache
+and vanilla. If desired, one teaspoon of red Curaçao or Maraschino
+liquor can be added for flavoring.
+
+
+VANILLA OR CREAM SAUCE
+
+Mix one teaspoon cornstarch and one tablespoon of sugar thoroughly; on
+them slowly pour one cup of scalding milk, stirring all the time. Cook
+and stir in a double boiler for ten minutes; then set aside to cool.
+When ready to use stir in one teaspoon of vanilla and the white of one
+egg, stiffly beaten. Serve in place of whipped cream.
+
+
+
+
+*FROZEN DESSERTS*
+
+
+In making frozen desserts attention to detail is the essential thing to
+perfect success.
+
+
+PREPARING SALT
+
+The smaller the ice is broken the better, while the salt should never be
+too fine. A salt prepared especially for the purpose is known as "ice
+cream salt." This salt and the finely broken ice are put in alternate
+layers about the cream can. Begin with a layer of ice, making this about
+three inches deep. Then put in a layer of salt about an inch in depth,
+and continue in this way up to the top of the cream can. The ice can be
+put in a gunny sack and then broken up with a heavy hammer or hatchet.
+
+
+FREEZING CREAMS AND WATER ICES
+
+Fill the cream can three-fourths full. Cover; place in wooden bucket;
+adjust the top and pack, as directed above. Turn crank slowly and
+steadily. After freezing drain off water, remove dasher; with a spoon
+pack hard. Put cork in top of lid. Repack freezer. Cover top with heavy
+pieces of carpet and paper. When time comes to serve, wipe top of can
+carefully before opening. In very hot weather renew the salt and ice
+three times, and keep the blanket cold and wet with the brine from the
+freezer.
+
+
+VANILLA ICE CREAM, No. 1
+
+Take one pint of milk, two cups of sugar, one large tablespoon of flour
+rubbed smooth in cold milk, two eggs beaten light, one teaspoon of
+vanilla extract, and one quart of sweet cream, well beaten. Heat the
+milk in a double boiler, and when it is at boiling point add the flour,
+eggs and one cup of sugar. Cook about twenty minutes, stirring very
+often. Let the mixture get cold, then add the remaining sugar and the
+vanilla and cream, and freeze. A more novel flavoring is made with a
+mixture of vanilla, lemon and almond extracts. The quantities given in
+this recipe make about two quarts of ice cream.
+
+
+VANILLA ICE CREAM, No. 2
+
+Beat three whole eggs very light with one cup of granulated sugar until
+all grain is dissolved and mass is a light yellowish color. Whip one
+pint of cream until stiff, add to eggs and sugar, then add one cup of
+sweet milk, flavor with vanilla to taste, and put in freezer and turn
+until hard. This is a basis for almost any kind of cream.
+
+
+CHOCOLATE ICE CREAM, No. 1
+
+Make same as Vanilla Ice Cream, No. 2, only omitting the milk. Dissolve
+on stove one-half pound of sweet chocolate, in one cup of sweet milk,
+rub smooth and thick, let get cold, and add to the eggs, just before
+putting in cream. Flavor with vanilla.
+
+
+CHOCOLATE ICE CREAM, No. 2
+
+Take one quart of cream, one pint of new milk, two eggs, one teacup of
+grated chocolate (double vanilla), two cups of pulverized sugar, one
+teaspoon of cornstarch and one of extract of vanilla. Beat the yolks of
+the eggs, sugar and let them come to a boil. Then take them quickly from
+the fire, dissolve the chocolate in a little milk over the fire, stir it
+all the time. When smooth mix with the milk and eggs, add the cream and
+vanilla. Freeze when cold.
+
+
+COFFEE ICE CREAM
+
+Make same as Vanilla Ice Cream No. 2. Flavor with one and one-half
+tablespoons of mocha extract, add one cup of grated walnuts. Freeze.
+
+
+FROZEN CUSTARD
+
+One quart of milk, yolk of five eggs, sweeten to taste, and flavor with
+vanilla to taste. Boil the milk first, and after the yolks of eggs are
+beaten stir into the milk. When cold add the beaten whites and vanilla;
+put in freezer and turn. Canned strawberries are very nice in this.
+
+
+APRICOT, PEACH, STRAWBERRY, BANANA OR PINEAPPLE CREAM
+
+Make same as Vanilla Ice Cream No. 2, omitting the milk. If canned fruit
+is to be used, drain off the juice, and add it to the eggs and cream.
+Mash the fruit through a sieve, add it to rest of mixture, and freeze
+the whole. If fresh fruits are used, one pint is required. Mash fine,
+strain and sweeten before adding to the cream. For peach and strawberry
+a few drops of pink coloring may be added. Bananas must be mashed
+smooth, but not sweetened. Chop all fruits very fine For pineapple, the
+sliced is preferred to the grated. Either canned or fresh can be used.
+
+
+TUTTI-FRUTTI ICE CREAM
+
+Take three pints of cream, one pound of pulverized sugar and the yolks
+of nine eggs. Prepare just like the other creams. When half frozen add
+one-half pound of crystallized fruit, peaches, apricots, cherries,
+citron, etc., chopped very fine. Put in also a wineglass of pale sherry
+and the juice of an orange or lemon. Finish freezing.
+
+
+FROZEN PUDDINGS
+
+For frozen puddings ice must be crushed and mixed with rock-salt, the
+same way as for freezing cream. Pudding-mold must have a tight cover;
+have a receptacle sufficiently large to line bottom and sides with a
+thick layer of mixed salt and ice. Put the mold in the centre, fill with
+the pudding, cover tightly, then put ice on top and all around. Put a
+sheet of plain tissue paper in top of mold to prevent salt from
+penetrating. Cover whole with a cloth and let freeze from three to four
+hours.
+
+
+BISCUIT TORTONI, No. 1
+
+
+Take one-half cup of granulated sugar, one-fourth pound of stale
+macaroons grated, one-half pint of heavy cream (whipped), three eggs,
+vanilla or sherry wine. Stir yolks of eggs until thick and add sugar and
+stir again; add whipped cream, and whipped whites of eggs, and grated
+macaroons; flavor to taste. Put this all into freezer and pack outside
+with ice and salt alternately. Do not turn. Let stand five or six hours,
+adding ice from time to time. When serving put grated macaroons on top.
+
+
+BISCUIT TORTONI, No. 2
+
+
+Take yolks of two eggs, one pint of cream, eight macaroons, vanilla and
+flavor, one-half cup of sugar, one-half cup of milk. Beat yolks of eggs
+and the sugar very light. Put on milk to a boil, and when it comes to a
+boil stir into the beaten eggs and sugar and set away to cool. Beat
+cream and add macaroons, leaving just enough to put in the bottom of
+your form. When your custard is cool, add cream, put all in forms, pack
+and freeze two hours or longer.
+
+
+MOCHA MOUSSE
+
+Cream yolks of three eggs with one-half cup of granulated sugar. Add
+one-half pint of cream, whipped; one-half cup of grated macaroons, two
+tablespoons of mocha essence, one teaspoon of vanilla, lastly beaten
+whites. Put in a mold and pack in salt and ice for three hours.
+
+
+MAPLE MOUSSE
+
+Whip one pint of cream until quite thick. Break two eggs into another
+bowl, beat until light and add gradually, one-half cup of maple syrup.
+When the two are well mixed, whip them gradually into the cream. Pour
+the whole into a freezer can, without the dasher; cover; pack in ice and
+salt, and let stand for three hours.
+
+
+MAPLE BISQUE
+
+Boil one cup of maple syrup until quite thick; beat yolks of three eggs;
+add to syrup while hot, stirring constantly until well mixed. Let cool.
+Beat whites of eggs to a froth. Whip one pint of cream, mix all
+together; add one-half cup of chopped nuts. Have a pudding-mold
+buttered; see that the edges fit close. Pack in rock salt and ice four
+hours.
+
+
+FROZEN CREAM CHEESE WITH PRESERVED FIGS
+
+Take three Neufchatel cheeses. Mash the cheese to a smooth paste and add
+one-half cup of thick cream, one-half teaspoon of salt, one rounding
+teaspoon of sugar. Place in a small square mold, bury in salt and ice
+and let stand several hours. When ready to serve unmold, cut in squares,
+place each on a lettuce leaf, decorate the centre of the cheese square
+with a preserved fig and serve at once.
+
+
+RUM PUDDING
+
+Beat yolks of two eggs with one-half cup of sugar until light, then add
+stiffly-beaten whites. Flavor with one tablespoon of rum. Whip one pint
+of cream very stiff, stir into beaten eggs. Line a melon mold with lady
+fingers, split in half. Then put a layer of whipped cream over. Chop
+one-half pound of marron glacé fine and sprinkle some over cream. Put
+another layer of lady fingers, cream and marrons, and so on until mold
+is filled. Close tightly, and pack in rock salt and ice, from three to
+four hours.
+
+
+CHERRY DIPLOMATE
+
+Line a mold with white cake, thinly sliced, which you have previously
+dipped in maraschino or some other fine brandy. Then fill in with plain
+white ice-cream, then a layer of cherry ice, next a layer of candied
+cherries, next a layer of cherry-ice then a layer of strawberry
+ice-cream or the plain white vanilla. Finish it up with a layer of cake
+again and be sure to dip the cake in maraschino. Cover all up tight and
+pack in ice until wanted.
+
+
+NESSELRODE PUDDING
+
+Put on one-half pound of shelled and skinned chestnuts in cold water,
+and let them boil until very tender, then press them through a purée
+sieve. Beat the yolks of five eggs with one-half pound of sugar until
+light, then add the mashed chestnuts, then stir in one pint of sweet
+cream. Put on to boil in a double boiler, add a few grains of salt, and
+stir until the mixture begins to boil, then remove at once from fire and
+set aside to cool. In a bowl put one-fourth pound of crystallized
+cherries, cut in half; one-fourth pound of crystallized pineapple cut
+up, one ounce of citron cut fine, one-fourth cup of stoned raisins and
+one-half cup of maraschino cordial. Put the chestnut cream in a freezer,
+freeze ten minutes, then add one pint cream that has been whipped stiff
+with two tablespoons of powdered sugar, turn until it begins to get
+stiff, then add the fruits and turn awhile longer. Pack in a
+pudding-mold in rock salt and ice two hours.
+
+
+CANNED FRUIT FROZEN
+
+Without opening, pack a can of pears in ice and salt, as for ice-cream.
+Let it remain for three or four hours. When taken out, cut the can open
+around the middle. If frozen very hard, wrap around with a towel dipped
+in hot water; the contents can then be clipped out in perfect rounds.
+Cut into slices and serve with a spoonful of whipped cream on each
+slice. This will serve six or eight persons.
+
+Canned peaches may be used if desired.
+
+
+PETER PAN DESSERT
+
+Cut a banana in four strips, cross two over two in basket-shape, fill
+centre square with a tablespoon of ice-cream and sprinkle over all some
+chopped walnuts, pistachio nuts and marshmallows, cut in strips.
+
+
+FRUIT SHERBETS
+
+There is no form in which ices are more palatable or healthful than in
+the form of sherbet. This is made of fruit juice, sugar and water. The
+simplest sherbet is made by mixing the sugar, water and fruit juice
+together. A richer and smoother ice is obtained by boiling the sugar and
+water together, then adding the fruit juice, and when the mixture is
+cool, freezing it. It takes nearly twice as long to freeze the
+preparation made in this way as when made with the uncooked mixture.
+
+Sherbets are usually served at the end of a dinner, but they are
+sometimes served before the roast.
+
+
+APRICOT ICE
+
+Pare and grate one dozen apricots, and blanch a few of the kernels. Then
+pound them and add to the grated fruit. Pour a pint of water over them,
+adding the juice of a lemon also. Let them stand for an hour and strain,
+adding one-half pound of sugar just before freezing.
+
+
+LEMON ICE
+
+Take six large, juicy lemons and grate peel of three lemons; two
+oranges, juice of both, and peel of one; squeeze out every drop of juice
+and steep the grated peel of lemon and orange in juice for an hour.
+Strain and mix in one pint of sugar. Stir until dissolved and freeze.
+
+
+LEMON GINGER SHERBET
+
+Shave very thin bits of the yellow peel from two lemons, being careful
+not to get any of the white. Cut eight lemons (using the first two) into
+halves, extract seeds and press out the juice. Cut one-fourth pound of
+ginger in strips. Boil until clear, four cups of sugar, two quarts of
+boiling water, ginger and shaved lemon peel. Add lemon juice and strain
+through a cheese-cloth. Freeze until thick and add the stiff-beaten
+whites of two eggs. Mix well; finish freezing, and pack.
+
+
+ORANGE ICE
+
+Make a syrup of two cups of sugar and four cups of water. Boil fifteen
+minutes and add two cups of orange juice, one-half cup of lemon juice
+and the grated rind of one orange and one lemon. Freeze and serve in
+glasses.
+
+
+PINEAPPLE ICE
+
+Make a syrup of four cups of water, two cups of sugar and boil fifteen
+minutes. Add one can grated pineapple and juice of six lemons. Cool and
+add four cups of ice-water. Freeze until mushy, using half ice and half
+salt.
+
+
+PUNCH ICES
+
+To the juice of two lemons take three-quarters of a pound of loaf sugar,
+two or three tablespoons of rum and one pint of water. Rub the rind of
+the lemons onto the sugar, then boil the sugar and water together for
+fifteen minutes, add the lemon juice and rum, mix well, strain, and set
+aside to cool. Then put the mixture into the freezing can and freeze
+till set.
+
+
+RASPBERRY ICE
+
+Make a strong lemonade, add raspberry juice to taste, and some grated
+pineapple. Put into freezer and turn like ice cream and pack, and let
+stand five hours.
+
+
+WATERMELON SHERBET
+
+Take good, pale sherry and boil down to quite a thick syrup, with loaf
+sugar; and then allow to cool. When cold mix with the chopped meat of a
+very fine, sweet melon, use only the heart of the soft red part, not any
+near the white rind. Freeze in a freezer as you would ice, but do not
+allow it to get too hard. Serve in glasses. You may use claret instead
+of the sherry. If you do, spice it while boiling with whole spices, such
+as cloves and cinnamon. Strain before adding to the melon.
+
+
+CAFÉ À LA GLACÉ
+
+Take five tablespoons of fresh-roasted and ground coffee. Pour four cups
+of boiling water over it; cover quickly and put on the back of the
+stove, and add one-half pound of sugar. When cold, press through a
+sieve, and fill in the can to be frozen. Let it remain in freezer five
+minutes longer before you begin to turn the freezer. Serve in glasses,
+and put sweetened whipped cream on the top.
+
+
+
+
+*CANDIES AND SWEETS*
+
+
+WHITE FONDANT
+
+Used as a foundation for all cream candies.
+
+Put two and one-half cups of granulated sugar in a saucepan, add
+three-fourths cup of hot water and one-half saltspoon of tartar. Stir
+until sugar is dissolved, but no longer. Boil without stirring until,
+when tried in cold water, it will form a soft ball. Wash down the edges
+of the pan with the finger first dipped in cold water, as the sugar
+boils up. Pour slowly on greased pan or marble slab. Cool slightly; beat
+with a wooden spoon until white and creamy. As soon as large lumps
+appear, it should be kneaded with the hands until smooth. Place in bowl
+and cover with waxed paper, let it stand overnight in a cool place. If
+covered and kept in a cool place this will keep for days. Form into
+bonbons, color and flavor any desired way; dip in melted chocolate, to
+which has been added a small piece of wax or paraffine. In fact the
+bonbons may be used in any desired way.
+
+
+DIVINITY
+
+Boil two cups of granulated sugar, one-half cup of corn syrup and
+one-half cup of water until it will thread. Beat into the stiff whites
+of two eggs; add one cup of nuts. Beat until cool and thick. Pour out,
+cool, and when set, cut into squares.
+
+
+FUDGE
+
+Boil together two cups of granulated sugar, one-eighth teaspoon of salt
+and one cup of milk or cream, until when tried in cold water, it will
+form a soft ball (about eight minutes). Add one-half a cake of Baker's
+chocolate, two tablespoons of butter and one teaspoon of vanilla. Beat
+until smooth and creamy; pour into greased pans; cool and cut in
+squares.
+
+
+PINOCHE
+
+Take one cup of (packed) medium brown sugar, one-quarter cup of cream,
+one-third cup of nut meats, one-quarter pound pecans, weighed in shell,
+and one-third pound hickory in shell. Cook sugar and cream to soft ball
+test. Cool until you can bear your hand on bottom of pan. Stir until it
+begins to thicken, add chopped nuts; and when it is too thick to pour
+easily, spread quickly on a buttered pan, cut in squares and cool.
+
+
+FRUIT LOAF
+
+Chop coarsely one-half cup of raisins, one-half cup of nuts, one-half
+cup figs or dates, add enough honey or corn syrup to make a stiff loaf,
+about two tablespoons. Place in ice-box for one hour, slice and serve in
+place of candy, rolling each slice in cornstarch.
+
+
+GLACÉ FOR CANDIES
+
+Boil one pound of sugar with one-half pint of water until it ropes; then
+add one-half cup of vinegar and boil until it hardens. Dip in fruit,
+orange slices, nuts or green grapes with stems on, and put aside on a
+buttered platter to set.
+
+
+ORANGE CHIPS
+
+Can be made after the fruit has been used. Halve, scoop out, then scrape
+inside; lay the peel in salt water overnight. Make syrup of two cups of
+sugar and one cup of water. When boiled thick, cut orange-peel in small
+strips and drop them into boiling liquid, letting them remain about ten
+minutes. Remove strips carefully, spreading them on waxed paper to dry.
+
+Grape-fruit rind may be used as well as that of oranges.
+
+
+CANDIED CHERRIES, PINEAPPLE AND OTHER FRUITS
+
+Boil, but do not stir, one-half pound of loaf sugar in one breakfast cup
+of water. Pit some cherries, or prepare any desired fruit, and string
+them on a thread, then dip them in the syrup; suspend them by the
+thread. When pineapples are used, slice them crosswise and dry them on a
+sieve or in the open air; oranges should be separated into sections and
+dried like pineapple.
+
+
+STUFFED DATES
+
+Make a cut the entire length of dates and remove stones. Fill cavities
+with English walnuts, blanched almonds, pecans or with a mixture of
+chopped nuts, and shape in original form. Roll in granulated sugar or
+powdered sugar and serve on small plate or bonbon dish.
+
+
+DATES STUFFED WITH GINGER AND NUTS
+
+Remove the stones from choice dates, and chop together equal measures of
+preserved ginger and blanched nuts chopped, (hickory, pecan, or
+almond). Mix with fondant or a paste of confectioner's sugar and ginger
+syrup. Use only enough fondant or paste to hold the ingredients
+together. With this mixture fill the open space in the dates, cover
+securely, and roll in granulated sugar.
+
+
+DATES STUFFED WITH FONDANT
+
+Fill with fondant, letting it project slightly, and insert in it a pecan
+or half a walnut. Roll in granulated sugar.
+
+
+STUFFED FIGS
+
+Cut a slit in the side of dried figs, take out some of the pulp with the
+tip of a teaspoon. Mix with one-fourth cup of the pulp, one-fourth cup
+of finely-chopped crystallized ginger, a teaspoon of grated orange or
+lemon rind and a tablespoon of lemon juice. Fill the figs with the
+mixture, stuffing them so that they look plump.
+
+
+STUFFED PRUNES
+
+Take one pound of best prunes, stone and soak in sherry for about an
+hour (do not cover with the wine). Fill prunes with one large browned
+almond and one-half marshmallow or with another prune, roll in
+granulated sugar, and when all are finished, put in oven for two or
+three minutes.
+
+
+FROSTED CURRANTS
+
+Pick fine, even, large bunches of red currants (not too ripe) and dip
+each bunch, one at a time, into a mixture of frothed white of egg, then
+into a thick, boiled sugar syrup. Drain the bunches by laying on a
+sieve, and when partly dry dip again into the boiled syrup. Repeat the
+process a third time; then sprinkle powdered sugar over them and lay on
+a sheet of paper in a slightly warm oven to dry. Used on extra occasions
+for ornamenting charlottes, cakes, creams, etc.
+
+
+
+
+*BEVERAGES*
+
+
+All drinks contain a large proportion of water which is the beverage
+nature has provided for man. Water for hot drinks should be freshly
+boiled, freshly drawn water should be used for cold drinks.
+
+
+COFFEE
+
+Coffee should be bought in small quantities and kept in air-tight cans,
+and freshly ground as needed. To have perfect coffee, use an earthen or
+china pot, and have the water boiling when turned onto the coffee. Like
+tea, the results will not be right if the water is allowed to fall below
+the boiling point before it is used. Have the coffee ground to a fine
+powder in order to get its full flavor as well as strength.
+
+
+BOILED COFFEE
+
+Allow one tablespoon of coffee to each cup of boiling water. Mix coffee
+with two tablespoons of cold water. Clean egg shells and put in the pot.
+Allow this to come to a boil and add boiling water, bring to a boil and
+boil for one minute; add a tablespoon of cold water to assist the
+grounds in settling. Stand the pot where it will keep hot, but not boil,
+for five minutes; then serve at once, as coffee allowed to stand becomes
+flat and loses its aroma. Most cooks use a clean shell or a little of
+the white of an egg if they do not use the whole. Others beat the whole
+egg, with a little water, but use only a part of it, keeping the rest
+for further use in a covered glass in the ice-chest. Cream is usually
+served with coffee, but scalded milk renders the coffee more digestible
+than does cream. Fill the cup one-fourth full of hot scalded milk; pour
+on the freshly made coffee, adding sugar.
+
+
+FILTERED COFFEE
+
+Place one cup of finely ground coffee in the strainer of the percolator;
+place the strainer in the pot and place over the heat. Add gradually six
+cups of boiling water and allow it to filter. Serve at once.
+
+
+TURKISH COFFEE
+
+For making this the coffee must be pulverized, and it should be made
+over an alcohol lamp with a little brass Turkish pot. Measure into your
+pot as many after-dinner coffee cups of water as you wish cups of
+coffee. Bring the water to a boil and drop a heaping teaspoon of the
+powdered coffee to each cup on top of the water and allow it to settle.
+Add one, two or three coffeespoons of powdered sugar, as desired. Put
+the pot again over the flame; bring the coffee to a boil three times,
+and pour into the cups. The grounds of the coffee are of course thick in
+the liquid, so one lets the coffee stand a moment in the cup before
+drinking.
+
+
+FRENCH COFFEE
+
+Have your coffee ground very fine and use a French drip coffee-pot.
+Instead of pouring through water, pour milk through, brought just to the
+boiling point. The milk passes through slowly, and care must be taken
+not to let scum form on the milk.
+
+
+COFFEE FOR TWENTY PEOPLE
+
+Add and mix one pound of coffee finely ground, with one egg and enough
+cold water to thoroughly moisten it, cover and let stand several hours.
+Place in thin bag and drop in seven quarts of boiling water. Boil five
+minutes, let stand ten minutes. Add cream to coffee and serve.
+
+After-dinner coffee is made double the strength of boiled coffee and is
+served without cream or milk.
+
+
+BREAKFAST COCOA
+
+Mix two tablespoons prepared cocoa with two tablespoons of sugar and a
+few grains of salt, dilute with one-half cup of boiling water to make a
+smooth paste, then add one-half cup of boiling water and boil five
+minutes, turn into three cups of scalded milk and beat two minutes,
+using Dover beater and serve.
+
+
+RECEPTION COCOA
+
+Stir one cup of boiling water gradually onto two tablespoons of cocoa,
+two tablespoons of sugar and one teaspoon of cornstarch, a few grains of
+salt (that have been well mixed) in a saucepan; let boil five minutes,
+stirring constantly. Heat three cups of milk in a double boiler, add the
+cocoa mixture and one-half teaspoon of vanilla; beat with egg-beater
+until foamy and serve hot in chocolate cups, with a tablespoon of
+whipped cream on top of each cup, or take the cheaper marshmallows,
+place two in each cup and fill cups two-thirds full of hot cocoa.
+
+
+HOT CHOCOLATE
+
+Scrape two ounces of unsweetened chocolate very fine, add three
+tablespoons of sugar, small piece of stick cinnamon and one cup of
+boiling water; stir over moderate heat until smooth, then add three cups
+of hot milk. Return to the fire for a minute, do not let it boil,
+remove, add one teaspoon of vanilla. Beat with an egg-beater and serve.
+
+
+CHOCOLATE SYRUP
+
+Dissolve two cups of sugar in one cup of water and boil five minutes.
+Mix one cup of cocoa with one cup of water and add to the boiling syrup.
+Boil slowly for ten minutes, add salt; cool and bottle for further use.
+This syrup will keep a long time in the ice-chest in summer and may be
+used for making delicious drinks.
+
+
+CHOCOLATE NECTAR
+
+Put into a glass two tablespoons of chocolate syrup, a little cream or
+milk and chopped ice, and fill up the glass with soda water,
+apollinaris, or milk. Drop a little whipped cream on top.
+
+
+ICED CHOCOLATE
+
+Follow recipe for boiled chocolate, but do not beat, add one egg, finely
+chopped ice and three-fourths cup of milk, put in a bowl and beat
+thoroughly with a Dover beater or pour into jar with cover and shake
+thoroughly. Serve in tall glasses.
+
+
+ICED COFFEE
+
+Take boiled coffee, strain, add sugar to taste and chill. When ready to
+serve, add one quart of coffee, one-half cup of cream and pour in
+pitcher. Serve in tall glasses. Have ready a small bowl of whipped cream
+and, if desired, place a tablespoon on top of each glass.
+
+
+TEA
+
+Scald the tea-pot. Allow one teaspoon of tea to each person, and one
+extra. When the water boils, pour off the water with which the pot was
+scalded, put in the tea, and pour boiling water over it. Let it draw
+three minutes. Tea should never be allowed to remain on the leaves. If
+not drunk as soon as it is drawn, it should be poured off into another
+hot tea-pot, or into a hot jug, which should stand in hot water.
+
+
+TEA (RUSSIAN STYLE)
+
+Use a small earthenware tea-pot, thoroughly clean. Put in two teaspoons
+of tea leaves, pour over it boiling water to one-fourth of the pot, and
+let it stand three minutes. Then fill the pot entirely with boiling
+water and let it stand five minutes. In serving dilute with warm water
+to suit taste, or serve cold, but always without milk. A thin slice of
+lemon or a few drops of lemon juice is allowed for each cup. Preserved
+strawberries, cherries or raspberries are considered an improvement.
+
+
+RUSSIAN ICED TEA
+
+Make tea for as many cups as desired, strain and cool. Place in ice-box,
+chill thoroughly and serve in tall glass with ice and flavor with loaf
+sugar, one teaspoon of rum or brandy, one slice of lemon or one teaspoon
+preserved strawberries, raspberries, cherries or pineapple, or loaf
+sugar may be flavored with lemon or orange and packed and stored in jars
+to be used later to flavor and sweeten the tea. Wash the rind of lemon
+or orange and wipe dry, then rub over all sides of the sugar.
+
+
+HOT WINE (GLUEH)
+
+Mix one quart claret, one pint water, two cups of sugar, one-half
+teaspoon of whole cloves, one teaspoon of whole cinnamon, lemon rind cut
+thin and in small pieces. Boil steadily for fifteen minutes and serve
+hot.
+
+
+FRUIT DRINKS
+
+The success of lemon-, orange- and pineapple-ades depends upon the way
+they are made. It is best to make a syrup, using one cup of granulated
+sugar to one cup of water. Put the sugar in cold water over the fire;
+stir until the sugar is dissolved; then cook until the syrup spins a
+fine thread. Take from the fire and add the fruit juices while the syrup
+is hot. If lemonade is desired, lemon should predominate, but orange or
+pineapple juice or both should be added to yield the best result. Small
+pieces of fresh pineapple, fresh strawberries and maraschino cherries
+added at time of serving will make the drink look pretty and will
+improve the flavor. Shaved or very finely cracked ice should be used.
+
+
+PINEAPPLE LEMONADE
+
+Pare and grate a ripe pineapple; add the juice of four lemons and a
+syrup made by boiling together for a few minutes two cups of sugar and
+the same quantity of water. Mix and add a quart of water. When quite
+cold strain and ice. A cherry, in each glass is an agreeable addition,
+as are a few strawberries or raspberries.
+
+
+QUICK LEMONADE
+
+Wash two lemons and squeeze the juice; mix thoroughly with four
+tablespoons of sugar, and when the sugar is dissolved add one quart of
+water, cracked ice, and a little fresh fruit or slices of lemon if
+convenient.
+
+If the cracked ice is very finely chopped and put in the glasses just
+before serving it will make a better-looking lemonade. When wine is used
+take two-thirds water and one-third wine.
+
+
+LEMONADE IN LARGE QUANTITIES
+
+Take one dozen lemons, one pound of sugar and one gallon of water to
+make lemonade for twenty people.
+
+
+FRUIT PUNCH FOR TWENTY PEOPLE
+
+Take one pineapple, or one can of grated pineapple, one cup of boiling
+water, two cups of freshly made tea (one heaping tablespoon of Ceylon
+tea, steep for five minutes); one dozen lemons, three oranges sliced and
+quartered, one quart bottle apollinaris water, three cups of sugar
+boiled with one and one-half cups of water six to eight minutes, one
+quart of water, ice. Grate the pineapple, add the one cup of boiling
+water, and boil fifteen minutes. Strain through jelly-bag, pressing out
+all the juice; let cool, and add the lemon and orange juice, the tea and
+syrup. Add apollinaris water just before serving. Pieces of pineapple,
+strawberries, mint-leaves or slices of banana are sometimes added as a
+garnish.
+
+
+MILK LEMONADE
+
+Dissolve in one quart of boiling water two cups of granulated sugar, add
+three-fourths of a cup of lemon juice, and lastly, one and a half pints
+of milk. Drink hot or cold with pounded ice.
+
+
+EGG LEMONADE
+
+Break two eggs and beat the whites and yolks separately. Mix juice of
+two lemons, four tablespoons of sugar, four cups of water and ice as for
+lemonade; add the eggs; pour rapidly back and forth from one pitcher to
+another and serve before the froth disappears.
+
+
+MARASCHINO LEMONADE
+
+Take the juice of four lemons, twelve tablespoons of sugar, eight cups
+of water, one cup of maraschino liquor and a few cherries.
+
+
+ORANGEADE
+
+Take four large, juicy oranges and six tablespoons of sugar Squeeze the
+oranges upon the sugar, add a very little water and let them stand for
+fifteen minutes; strain and add shaved ice and water, and a little lemon
+juice.
+
+
+CLABBERED MILK
+
+One of the most healthful drinks in the world is clabbered milk; it is
+far better in a way for every one than buttermilk for it requires no
+artificial cult to bring it to perfection. The milk is simply allowed to
+stand in a warm place in the bottles just as it is bought, and when it
+reaches the consistency of a rich cream or is more like a jelly the same
+as is required for cheese, it is ready to drink. Pour it into a glass,
+seasoning it with a little salt, and drink it in the place of
+buttermilk.
+
+
+COLD EGG WINE
+
+To each glass of wine allow one egg, beat up, and add sugar to taste.
+Add wine gradually and grated nutmeg. Beat whites separately and mix.
+
+
+SODA CREAM
+
+Take three pounds of granulated sugar and one and one-half ounces of
+tartaric acid, both dissolved in one quart of hot water. When cold add
+the well-beaten whites of three eggs, stirring well. Bottle for use. Put
+two large spoonfuls of this syrup in a glass of ice-water, and stir in
+it one-fourth of a teaspoon of bicarbonate of soda. Any flavor can be
+put in this syrup.
+
+
+MULLED WINE
+
+Put cinnamon and allspice (to taste) in a cup of hot water to steep. Add
+three eggs well beaten with sugar. Heat to a boil a pint of wine, then
+add spice and eggs. Stir for three minutes and serve.
+
+
+STRAWBERRY SHERBET
+
+Crush a quart of ripe strawberries, pour a quart of water over them, and
+add the juice of two lemons. Let this stand about two hours, then strain
+over a pound of sugar, stir until the sugar is dissolved, and then set
+upon ice. You may add one tablespoon of rose-water. Serve with chopped
+ice.
+
+
+DELICIOUS AND NOURISHING SUMMER DRINK
+
+Pare thinly the rind of three large lemons, put it into a large jug with
+one pound of raisins stoned and finely chopped, one pound of sugar, and
+the juice of the lemons. Add one gallon of boiling water, leave to stand
+for five days, stirring well every day. Then strain and bottle for use.
+
+
+SHERRY COBBLER
+
+It is best to mix this in a large bowl and fill in glasses just before
+serving, and put a little of each kind of fruit in each goblet with
+pounded ice. To begin with, cut pineapple in slices and quarters, a few
+oranges and a lemon, sliced thin; one cup of powdered sugar and one
+tumbler of sherry wine. A few berries, such as black and red
+raspberries, and blackberries are a nice addition. Cover the fruit with
+the sugar, laid in layers at the bottom of your bowl with pounded ice;
+add the wine and twice as much water as wine; stir all up well before
+serving.
+
+
+CLARET CUP
+
+Squeeze into a glass pitcher the strained juice of one and one-half
+lemons, add two tablespoons of powdered sugar, one tablespoon of red
+curaçao; then pour in three cups of claret, and one cup of apollinaris
+water. Mix thoroughly, add a few slices of orange or pineapple, or both,
+and a few maraschino cherries. Cut the rinds from two cucumbers without
+breaking them, hang them on the inside of the pitcher from the top; drop
+in a good-sized lump of ice and serve at once in thin glasses. Place a
+bunch of mint at the top of the pitcher.
+
+
+CORDIAL
+
+Two quarts of water and two and three-quarter pounds of sugar. Boil
+thirty minutes. Take off stove and add one quart of alcohol. Color and
+flavor to taste.
+
+
+EGG-NOG
+
+Separate the whites and yolks of the eggs. To each yolk add one
+tablespoon of sugar and beat until very light. Beat whites to a stiff
+froth. One egg is required for each glass of egg-nog. Add two
+tablespoons of brandy or rum, then one-half cup of milk or cream to each
+glass, lastly the whites of the eggs. Pour in glass, put a spoon of
+whipped cream over and grated nutmeg on top.
+
+
+UNFERMENTED GRAPE JUICE
+
+Wash and stem ten pounds of Concord grapes, put them in a preserving
+kettle and crush slightly. Bring to the boiling point and cook gently
+for one-half hour. Strain through cheese-cloth or jelly bag, pressing
+out all the juice possible; return to fire and with two pounds of sugar
+conk for fifteen minutes; strain again, reheat and pour into sterilized
+bottles thoroughly heated. Put in sterilized corks and dip the necks of
+the bottles in hot sealing-wax. If you can get the self-sealing bottles,
+the work of putting up grape juice will be light. Sterilize bottles and
+corks.
+
+
+OTHER FRUIT JUICES
+
+Raspberry, blackberry and strawberry juice may be made by following the
+recipe for grape juice but doubling the quantity of sugar. For currant
+juice use four times as much sugar as for grape juice.
+
+
+FRUIT SYRUPS
+
+Fruit syrups may be made like fruit juices, only using more sugar--at
+least half as much sugar as fruit juice.
+
+
+RASPBERRY VINEGAR
+
+Put two quarts of raspberries in a bowl and cover them with two quarts
+of vinegar; cover and stand in a cool place for two days. Mash the
+berries; strain the vinegar through cheesecloth; pour it over two quarts
+of fresh raspberries; let stand for another two days; strain and put in
+a preserving kettle with sugar, allowing a pound of sugar to a pint of
+juice. Heat slowly, skimming when the vinegar begins to boil. Boil
+twenty minutes and put in sterilized bottles. Serve as a drink, using
+two tablespoons to a glass of water.
+
+
+BLACKBERRY WINE
+
+Measure your berries and bruise them; to every gallon add one quart of
+boiling water; let the mixture stand twenty-four hours (stirring
+occasionally), then strain off all the liquor into a cask; to every
+gallon add two pounds of sugar; cork tightly and let stand till the
+following October.
+
+
+BLACKBERRY CORDIAL
+
+Simmer the berries until they break, then strain and to each quart of
+juice add one pound of sugar. Let this dissolve by heating slowly, then
+add one tablespoon each of cinnamon, nutmeg, cloves, and if desired,
+allspice. Simmer altogether twenty minutes. Bottle and seal.
+
+
+CHERRY SYRUP
+
+Mash and pound the cherries until the stones are all broken, then press
+through a cloth. Use a pound of sugar to a quart of juice; boil, skim
+and bottle. When cold, seal.
+
+
+CHERRY BRANDY
+
+To one gallon of brandy allow two quarts of cherries. Mash and pound
+them until all the stones are broken, put in the brandy and add a pound
+of cut loaf sugar. Set in the sun for two or three weeks, shake daily,
+strain and bottle.
+
+
+CHERRY BOUNCE
+
+The little wild cherry is excellent for this purpose, as the stone
+kernels contain alcohol. Wash carefully, sugar plentifully, and add
+whole spice, cloves (with the heads removed) and stick cinnamon. Fewer
+cloves than the other spices. Get good whiskey and allow one-half as
+much cherries as whiskey. To a quart bottle allow scant half pint
+sugared cherries to one and one-half pints of whiskey. Bottle and seal.
+Let stand at least two months. Open, shake bottle well and taste, and if
+necessary add more sugar. Seal again, and let stand another month. Is
+not good under three months and the older it gets the finer it becomes.
+
+
+CIDER EGG NOG
+
+Break six eggs, put the yolks in one dish, the whites in another. To
+each yolk add a tablespoon of granulated sugar, beat the yolks and sugar
+to a foam; then flavor with a little grated nutmeg, stirring it well
+through the mixture; then add a half pint of hot sweet cider to each
+egg, beat it well through and pour into a hot punch bowl. Beat the
+whites of the eggs to a stiff froth with a little sugar and cover the
+surface of the punch. Serve in cups.
+
+
+TOM AND JERRY (Non-Alcoholic)
+
+Beat six eggs and six tablespoons of sugar to a stiff froth, add four
+cups of unfermented grape juice and the same amount of sweet cider. Have
+two porcelain pitchers as hot as possible, pour the mixture into one of
+them. Then pour the mixture back and forth from one pitcher to the other
+five or six times, and pour the foaming beverage into hot cups and
+serve.
+
+
+HOT MILK PUNCH
+
+Beat one egg to a stiff froth with two tablespoons of sugar; add to it
+two tablespoons of home-made grape wine; stir all well together, put in
+a large drinking glass and fill with hot milk. Grate a little nutmeg on
+the top and serve.
+
+
+
+
+*CANNED FRUITS*
+
+
+GENERAL RULES
+
+All fruits should, if possible, be freshly picked for preserving,
+canning, and jelly making. No imperfect fruit should be canned or
+preserved. Gnarly fruit may be used for jellies or marmalades by cutting
+out defective portions. Bruised spots should be cut out of peaches and
+pears. In selecting small-seeded fruits, like berries, for canning,
+those having a small proportion of seed to pulp should be chosen. In dry
+seasons berries have a larger proportion of seeds to pulp than in a wet
+or normal season, and it is not wise to can or preserve such fruit
+unless the seeds are removed. The fruit should be rubbed through a sieve
+that is fine enough to keep back the seeds. The strained pulp can be
+preserved as a purée or marmalade.
+
+When fruit is brought into the house put it where it will keep cool and
+crisp until you are ready to use it.
+
+Begin by having the kitchen swept and dusted thoroughly, that there need
+not be a large number of mold spores floating about. Dust with a damp
+cloth. Have plenty of hot water and pans in which jars and utensils may
+be sterilized. Have at hand all necessary utensils, towels, sugar, etc.
+
+Prepare only as much fruit as can be cooked while it still retains its
+color and crispness. Before beginning to pare fruit have some syrup
+ready, if that is to be used, or if sugar is to be added to the fruit
+have it weighed or measured.
+
+Decide upon the amount of fruit you will cook at one time, then have two
+bowls--one for the sugar and one for the fruit--that will hold just the
+quantity of each. As the fruit is pared or hulled, as the case may be,
+drop it into its measuring bowl. When the measure is full put the fruit
+and sugar in the preserving kettle. While this is cooking another
+measure may be prepared and put in the second preserving kettle. In this
+way the fruit is cooked quickly and put in the jars and sealed at once,
+leaving the pans ready to sterilize another set of jars.
+
+The preserving kettle should be porcelain-lined, and no iron or tin
+utensils should be used, as the fruit acids attack these metals and so
+give a bad color and metallic taste to the food.
+
+
+STERILIZING JARS, ETC.
+
+The success of canning depends upon absolute sterilization and not upon
+the amount of sugar or cooking. Any proportion of sugar may be used, or
+fruit may be canned without the addition of any sugar.
+
+It is most important that the jars, covers, and rubber rings be in
+perfect condition. Examine each jar and cover to see that there is no
+defect in it. Use only fresh rubber rings, for if the rubber is not soft
+and elastic the sealing will not be perfect. Each year numbers of jars
+of fruit are lost because of the false economy in using an old ring that
+has lost its softness and elasticity.
+
+Have two pans partially filled with cold water. Put some jars in one,
+laying them on their sides, and some covers in the other. Place the pans
+on the stove where the water will heat to the boiling point. The water
+should boil at least ten or fifteen minutes. Have on the stove a shallow
+milk pan in which there is about two inches of boiling water. Sterilize
+the cups, spoons, and funnel, if you use one, by immersing in boiling
+water for a few minutes. When ready to put the prepared fruit in the
+jars slip a broad skimmer under a jar and lift it and drain free of
+water.
+
+There are several methods of canning; the housekeeper can use that
+method which is most convenient.
+
+The three easiest and best methods are: Cooking the fruit in jars in an
+oven; cooking the fruit in jars in boiling water; and stewing the fruit
+before it is put in the jars.
+
+
+CANNING FRUIT BAKED IN OVEN
+
+In this method the work is easily and quickly done and the fruit retains
+its shape, color and flavor. Particularly nice for berries.
+
+Sterilize jars and utensils. Make the syrup; prepare the fruit the same
+as for cooking. Fill the hot jars with the fruit, drained, and pour in
+enough hot syrup to fill the jar solidly. Run the handle of a silver
+spoon around the inside of the jar. Place the hot jars, uncovered, and
+the covers, in a moderate oven.
+
+Cover the bottom of the oven with a sheet of asbestos, the kind plumbers
+employ in covering pipes, or put into the oven shallow pans in which
+there are about two inches of boiling water. Cook berries to the boiling
+point or until the bubbles in the syrup just rise to the top; cook
+larger fruits, eight to ten minutes or according to the fruit. Remove
+from the oven, slip on rubber, first dipped in boiling water; then fill
+the jar with boiling syrup. Cover and seal. Place the jars on a board
+and out of a draft of air. If the screw covers are used tighten them
+after the glass has cooled.
+
+Large fruits, such as peaches, pears, quince, crab-apples, etc., will
+require about a pint of syrup to each quart jar of fruit. The small
+fruit will require a little over half a pint of syrup.
+
+
+BAKED CRANBERRIES OR CHERRY PRESERVES
+
+Pick over, wash and drain four quarts of large, perfect cranberries; or
+stem and then stone four pounds of large cherries, use a cherry pitter
+so cherries remain whole. Place a tablespoon of hot water in a jar, then
+alternately in layers cherries or cranberries and sugar (with sugar on
+top), cover closely. This amount will require four pounds of sugar. Bake
+in a very slow oven two hours. Let stand. Then keep in a cool, dry
+place. The cranberries will look and taste like candied cherries, and
+may be used for garnishing.
+
+
+BAKED CRAB-APPLE PRESERVES
+
+Wash, wipe and remove the blossom ends of one-half peck of perfect red
+Siberian crab-apples. Pour one tablespoon of water in bottom of one
+gallon stone jar, then place in alternate layers of apples and sugar,
+using four pounds altogether (with sugar on top). Cover with two
+thicknesses of Manila paper, tied down securely or with close fitting
+plate. Bake in a very slow oven (that would only turn the paper a light
+brown), two or three hours; let stand to cool, keep in cool, dry place.
+
+
+BAKED SICKEL PEARS
+
+May be prepared the same way. Flavor, if desired, with ginger or lemon
+juice.
+
+
+BAKED QUINCES
+
+Quinces may be wiped, cored, and quartered; sugar filled in the
+cavities, and baked same as crab-apples, in a very slow oven three or
+more hours until clear and glassy.
+
+
+CANNING FRUIT IN A WATER BATH
+
+Canned fruits may be cooked over the fire, but they are, on the whole,
+very much better if cooked in a water bath. Prepare fruit and syrup as
+for cooking in a preserving kettle and cook the syrup ten minutes.
+Sterilize the jars and utensils; fill the jars with fruit; then pour in
+enough syrup to fill the jars completely. Run the blade of a
+silver-plated knife around the inside of the jar and put the covers on
+loosely.
+
+Have a wooden rack, slats, or straw in the bottom of a wash boiler; put
+in enough warm water to come to about four inches above the rack; place
+the filled jars in the boiler, being careful not to let them touch. Pack
+clean white rags or cotton rope between and around the jars to prevent
+their striking one another when the water begins to boil. Cover the
+boiler and let the fruit cook as directed, counting from the time the
+surrounding water begins to boil. (This cooking is called sterilizing.)
+
+Draw the boiler aside and remove the cover. When the steam passes off,
+lift out one jar at a time and place it in a pan of boiling water beside
+the boiler; fill to overflowing with boiling syrup; wipe the rim of the
+jar with a cloth wrung from boiling water; put on rubbers and cover
+quickly; stand the jar upside down and protected from drafts, until
+cool; then tighten the covers if screw covers are used, and wipe off the
+jars with a wet cloth. Paste on labels and put the jars on shelves in a
+cool, dark closet.
+
+The time given for sterilizing is for quart jars; pint jars require
+three minutes less.
+
+
+BLUEBERRIES
+
+To twelve quarts of berries take one quart of sugar and one pint of
+water. Put water, berries, and sugar in preserving kettle; heat slowly.
+Boil sixteen minutes, counting from the time the contents of the kettle
+begins to bubble.
+
+
+CANNED RASPBERRIES
+
+To six quarts of berries take one quart of sugar. Put one quart of the
+fruit in the preserving kettle; heat slowly, crushing with a wooden
+potato masher; strain and press through a fine sieve. Return the juice
+and pulp to the kettle; add the sugar; stir until dissolved; then add
+the remaining quarts of berries. Boil sixteen minutes, counting from the
+time they begin to boil. Skim well while boiling, and put into jars as
+directed.
+
+
+BLACKBERRIES
+
+The same as for raspberries.
+
+
+CURRANTS
+
+To twelve quarts of currants take four quarts of sugar. Treat the same
+as raspberries.
+
+
+RASPBERRIES AND CURRANTS
+
+To ten quarts of raspberries and three quarts of currants take two and
+one-half quarts of sugar. Heat, crush and press the juice from the
+currants and proceed as directed for raspberries.
+
+
+CANNED GOOSEBERRIES
+
+To six quarts of berries take three pints of sugar and one pint of
+water.
+
+Dissolve the sugar in the water, using three pints of sugar if the
+gooseberries are green and only half the quantity if they are ripe. Add
+the fruit and cook fifteen minutes.
+
+Green gooseberries may also be canned like rhubarb without sugar and
+sweetened when used.
+
+
+CANNED STRAWBERRIES
+
+After washing and hulling berries, proceed as with raspberries.
+
+
+CANNED PEACHES
+
+Wash peaches, put them in a square of cheese-cloth or wire basket. Dip
+for two minutes in kettle of boiling water. Plunge immediately into cold
+water. Skin the peaches; leave whole or cut as preferred. Pack peaches
+in hot jars. Fill hot jars with hot syrup or boiling water. Put tops in
+position. Tighten tops but not airtight. Place jars on false bottom in
+wash-boiler. Let the water boil sixteen minutes. Seal as directed. To
+eight quarts of peaches take three quarts of sugar, two quarts of water.
+
+Apricots, plums and ripe pears may be treated exactly as peaches.
+
+
+QUINCES
+
+To four quarts of pared, cored and quartered quinces take one and
+one-half quarts of sugar and two quarts of water.
+
+Rub the fruit hard with a coarse, crash towel, blanch for six minutes.
+Pare, quarter, and core; drop the pieces into cold water. Put the fruit
+in the preserving kettle with cold water to cover it generously. Heat
+slowly and simmer gently until tender. The pieces will not all require
+the same time to cook. Take each piece up as soon as it is so tender
+that a silver fork will pierce it readily. Drain on a platter. Strain
+the water in which the fruit was cooked through cheese-cloth. Put two
+quarts of the strained liquid and the sugar into the preserving kettle;
+stir over the fire until the sugar is dissolved. When it boils skim well
+and put in the cooked fruit. Boil gently for about forty minutes.
+
+
+PEARS
+
+If the fruit is ripe it may be treated exactly the same as peaches. If,
+on the other hand, it is rather hard it must be cooked until so tender
+that a silver fork will pierce it readily.
+
+
+CHERRIES
+
+Prepare in the same manner as you would for preserving, allowing half a
+pound of sugar to a pound of fruit. After putting the cherries into the
+syrup do not let them boil more than five minutes; then fill your cans
+to overflowing, seal immediately and then screw tighter as they grow
+cold. Remove the little bag of stones which you have boiled with the
+syrup. The object in boiling the stones with the syrup is to impart the
+fine flavor to the fruit which cherries are robbed of in pitting.
+
+
+CHERRIES FOR PIES
+
+Stem the cherries--do not pit them,--pack tight in glass fruit jars,
+cover with syrup, made of two tablespoons of sugar to a quart of fruit,
+allowing one-half cup of water to each quart of cherries. Let them boil
+fifteen minutes from the time they begin to boil.
+
+
+PINEAPPLE
+
+Take off rind and trim. Cut into slices and divide into thirds. Fill
+into glass jars and dissolve sugar in water enough to cover the jars to
+overflowing, allowing half a pound of sugar to a pound of fruit, and
+pour this sweetened water over the pineapples; proceed as in "Canning
+Fruit in a Water Bath" and let them boil steadily for at least twenty
+minutes. Draw the boiler aside or lift it off the coal range and allow
+the cans to cool in the water in which they were boiled even if it takes
+until the following day. Then remove each can carefully, screwing each
+can as tightly as possible. Wipe dry and put away in a cool place. All
+canned fruits should be examined carefully in one or two weeks' time
+after being put up. If any show signs of fermenting, just set them in a
+boiler of cold water and let them come to a boil slowly. Boil about ten
+minutes, remove boiler from the fire and allow the cans to cool in the
+boiler. When cold screw tight and put away.
+
+
+CANNED RHUBARB READY TO USE
+
+Strip the skins from the stalks, and cut into small pieces as you would
+for pies. Allow eight ounces of loaf sugar to every quart of rhubarb.
+Set the sugar over the fire with as little water as possible, throw in
+the rhubarb and boil ten minutes. Put in jars and seal.
+
+
+CANNED RHUBARB
+
+Wash the rhubarb thoroughly in pure water; cut it into pieces and pack
+it in sterilized jars. Cover with cold water; let it stand ten minutes;
+pour off the water; fill again to overflowing with fresh cold water;
+seal with sterilized rubber rings and covers, and set away in a cool,
+dark place.
+
+
+CANNED PLUMS
+
+To four quarts of plums take one quart of sugar and one cup of water.
+
+Wash, drain and prick the plums. Make a syrup of the sugar and water;
+put part of the fruit in the boiling syrup; cook five minutes; fill and
+seal the jars. Put more fruit in the syrup; remove and continue the
+process until all the fruit has been cooked.
+
+
+CANNING IN THE PRESERVING KETTLE
+
+Canning in the preserving kettle is less satisfactory; but is sometimes
+considered easier, especially for small fruits. Cook the fruit according
+to the directions and see that all jars, covers and utensils are
+carefully sterilized. When ready to put the fruit in the jars, put a
+broad skimmer under one, lift it and drain off the water. Set it in a
+shallow pan of boiling water or wrap it well in a heavy towel wrung out
+of boiling water; fill to overflowing with the fruit and slip a
+silver-plated knife around the inside of the jar to make sure that fruit
+and juice are solidly packed. Wipe the rim of the jar; dip the rubber
+ring in boiling water, place it on the jar; cover and remove the jar,
+placing it upside down on a board, well out of drafts until cool. Then
+tighten the covers, if screw covers are used; wipe the jars with a wet
+cloth and stand on shelves in a cool, dark closet.
+
+
+CANNED PEACHES
+
+To eight quarts of peaches take one quart of sugar and three quarts of
+water. Make a syrup of the sugar and water; bring to a boil; skim it and
+draw the kettle aside where the syrup will keep hot but not boil. Pare
+the peaches, cutting them in halves or not as desired; if in half leave
+one or two whole peaches for every jar, as the kernel improves the
+flavor. Put a layer of fruit in the kettle; when it begins to boil skim
+carefully; boil gently, for ten minutes; put in jars and seal. Then cook
+more of the fruit in similar fashion. If the fruit is not ripe it will
+require a longer time to cook.
+
+All fruit may be canned in this manner, if desired.
+
+
+PINEAPPLE, No. 1
+
+The large juicy pineapple is the best for this purpose. Have your scales
+at hand, also a sharp-pointed knife and an apple-corer, a slaw-cutter
+and a large, deep porcelain dish to receive the sliced pineapple. Pare,
+do this carefully, dig out all the eyes as you go along. Lay the pared
+pineapple on a porcelain platter and stick your apple-corer right
+through the centre of the apple, first at one end and then at the other;
+if it acts stubbornly put a towel around the handle of the corer and
+twist it, the whole core will come out at once. Now screw the
+slaw-cutter to the desired thickness you wish to have your pineapple
+sliced. Slice into receiving dish, weigh one pound of fine granulated
+sugar and sprinkle it all over the apple, and so on until all are pared
+and sliced, allowing one pound of sugar to each very large pineapple.
+Cover the dish until next day and then strain all the juice off the
+apples and boil in a porcelain or bell metal kettle, skimming it well;
+throw in the sliced pineapples, boil about five minutes and can. Fill
+the cans to overflowing and seal immediately, not losing a moment's
+time. As the cans grow cold screw tighter and examine daily, for three
+or four days, and screw tighter if possible.
+
+
+PINEAPPLE, No. 2
+
+Prepare the pineapples as above, allowing half a pound of sugar to two
+pounds of fruit. Steam the sliced pines in a porcelain steamer until
+tender. In the meantime make a syrup of the sugar, allowing a tumblerful
+of water to a pound of sugar. Skim the syrup carefully, put in your
+steamed pineapples and can as above.
+
+
+
+
+*JELLIES AND PRESERVES*
+
+
+In making preserves or jellies use none but porcelain-lined or
+bell-metal kettles, being very careful to have them perfectly clean.
+Scour with sapolio or sand before using. Take plenty of time to do your
+work, as you will find that too great hurry is unprofitable. Use glass
+jars and the best white sugar, and do not have any other cooking going
+on while preserving, as the steam or grease will be apt to injure your
+preserves.
+
+When fruit is preserved with a large amount of sugar (a pound of sugar
+to a pound of fruit) it does not need to be sealed in airtight jars;
+because bacteria do not readily form in the thick, sugary syrup. It is,
+however, best kept in small sealed jars.
+
+In damp weather jelly takes longer to form. Try to select a sunny, dry
+day for jelly making. You can prepare your juice even if it is cloudy,
+but wait for sunshine before adding the sugar and final boiling.
+
+
+UTENSILS FOR JELLY MAKING
+
+Large enamelled kettle, syrup gauge, two colanders, wooden masher,
+wooden spoon, jelly glasses, one-quart measure, two enamelled cups, one
+baking-pan, two earthen bowls, paraffin wax, enamelled dishpan for
+sterilizing glasses and two iron jelly stands with cheese-cloth bags.
+
+
+HOW TO TEST JELLY MADE AT HOME
+
+Much waste of sugar and spoilage of jellies can be avoided by using a
+simple alcohol test recommended by the Bureau of Chemistry, United
+States Department of Agriculture. To determine how much sugar should be
+used with each kind of juice put a spoon of juice in a glass and add to
+it one spoon of ninety-five per cent grain alcohol, mixed by shaking the
+glass gently.
+
+Pour slowly from the glass, noting how the pectin--the substance in
+fruits which makes them jell--is precipitated. If the pectin is
+precipitated as one lump, a cup of sugar may be used for each cup of
+juice; if in several lumps the proportion of sugar must be reduced to
+approximately 3/4 the amount of the juice. If the pectin is not in
+lumps, the sugar should be one-half or less of the amount of juice.
+
+The housewife will do well before making the test to taste the juice, as
+fruits having less acid than good tart apples probably will not make
+good jelly, unless mixed with other fruits which are acid.
+
+
+TO COVER JELLY GLASSES
+
+There are three common methods of covering jelly tumblers: (1) Dip a
+piece of paper in alcohol; place it on top of the tumbler as soon as the
+jelly is cold; put on the tin cover and force it down firmly. (2) Cut a
+piece of paper large enough to allow it to overlap the top of the
+tumbler at least one-half inch on all sides; dip the paper in
+slightly-beaten white of egg; cover the glass as soon as the jelly cools
+and press down the paper until it adheres firmly. (3) When the jelly has
+become cold, cover the top with melted paraffin to a thickness of
+one-third of an inch.
+
+To mark jelly glasses sealed with paraffin, have the labels ready on
+narrow slips of paper not quite as long as the diameter of the top of a
+glass, and when the paraffin is partially set, but still soft, lay each
+label on and press gently.
+
+
+
+
+*JELLIES*
+
+
+CURRANT JELLY
+
+Pick over half ripe currants, leaving stems on. Wash and place in
+preserving kettle. Pound vigorously with wooden masher until there is
+juice enough to boil. Boil slowly until fruit turns white and liquid
+drops slowly from the spoon. Stir to prevent scorching.
+
+Remove from fire. Take an enamelled cup and dip this mixture into the
+jelly bags, under which large bowls have been placed to catch the drip.
+Drip overnight.
+
+Next morning measure the juice. For every pint allow a pint of
+granulated sugar, which is put in a flat pan. Juice is put in kettle and
+allowed to come to boiling point. Sugar is placed in oven and heated.
+When juice boils add sugar and stir until dissolved.
+
+When this boils remove from fire and skim. Do this three times. Now test
+liquid with syrup gauge to see if it registers twenty-five degrees.
+Without gauge let it drip from spoon, half cooled, to see if it jells.
+Strain into sterilized jelly glasses. Place glasses on a board in a
+sunny exposure until it hardens Cover with melted paraffin one-fourth
+inch thick.
+
+
+RASPBERRY AND CURRANT JELLY
+
+Follow the recipe for Currant Jelly, using half raspberries and half
+currants.
+
+
+RASPBERRY JELLY
+
+Follow the recipe for Currant Jelly.
+
+
+BLACKBERRY JELLY
+
+Follow the recipe for Currant Jelly.
+
+
+STRAWBERRY JELLY
+
+To five quarts of strawberries add one quart of currants and proceed as
+with Currant Jelly; but boil fifteen minutes.
+
+
+GRAPE JELLY
+
+The Concord is the best all-round grape for jelly, although the Catawba
+grape makes a delicious jelly. Make your jelly as soon as possible after
+the grapes are sent home from the market. Weigh the grapes on the stems
+and for every pound of grapes thus weighed allow three-quarters of a
+pound of the best quality of granulated sugar.
+
+After weighing the grapes, place them in a big tub or receptacle of some
+kind nearly filled with cold water. Let them remain ten minutes, then
+lift them out with both hands and put them in a preserving kettle over a
+very low fire. Do not add any water. With a masher press the grapes so
+the juice comes out, and cook the grapes until they are rather soft,
+pressing them frequently with the masher. When they have cooked until
+the skins are all broken, pour them, juice and all; in a small-holed
+colander set in a big bowl, and press pulp and juice through, picking
+out the stems as they come to the surface.
+
+When pulp and juice are pressed out, pour them into a cheese-cloth bag.
+Hang the bag over the preserving kettle and let the juice drip all
+night. In the morning put the kettle over the fire and let the grape
+juice boil gently for a half hour, skimming it frequently.
+
+While the juice is cooking put the sugar in pans in a moderate oven and
+let heat. As soon as the juice is skimmed clear stir in the hot sugar,
+and as soon as it is dissolved pour the jelly in the glasses, first
+standing them in warm water. Place glasses after filling them in a cool
+dry place till jelly is well set, then pour a film of melted paraffin
+over the top and put on the covers. Label.
+
+
+CRAB-APPLE JELLY
+
+Take eight quarts of Siberian crab-apples, cut up in pieces, leaving in
+the seeds, and do not pare. Put into a stone jar, and set on the back of
+the stove to boil slowly, adding four quarts of water. Let them boil,
+closely covered all day, then put in a jelly-bag and let them drip all
+night. Boil a pint of juice at a time, with a pound of sugar to every
+pint of juice. Boil five minutes steadily, each pint exactly five
+minutes. Now weigh another pound of sugar and measure another pint of
+juice. Keep on in this way and you will be through before you realize
+it. There is no finer or firmer jelly than this. It should be a bright
+amber in color, and of fine flavor. You may press the pulp that remains
+in the jelly-bag through a coarse strainer, add the juice of two lemons
+and as much sugar as you have pulp, and cook to a jam.
+
+
+APPLE JELLY
+
+Take sour, juicy apples, not too ripe, cut up in pieces, leave the skins
+on and boil the seeds also. Put on enough water to just cover, boil on
+the back of the stove, closely covered, all day. Then put in jelly-bag
+of double cheese-cloth to drip all night. Next morning measure the
+juice. Allow a wineglass of white wine and juice of one lemon to every
+three pints of juice. Then boil a pint at a time, with a pound of sugar
+to every pint.
+
+
+NEAPOLITAN JELLY
+
+Take equal quantities of fully ripe strawberries, raspberries, currants
+and red cherries. The cherries must be stoned, taking care to preserve
+the juice and add to rest of juice. Mix and press through a jelly-press
+or bag. Measure the juice, boil a pint at a time, and to every pint
+allow a pound of sugar and proceed as with other fruit jellies.
+
+
+QUINCE JELLY
+
+Prepare the fruit and cook peels and cores as directed for preserving.
+Cut the quinces in small pieces and let them boil in the strained water
+for one hour with kettle uncovered. When cooked the desired length of
+time, pour the whole into a jelly-bag of white flannel or double
+cheese-cloth; hang over a big bowl or jar and let the liquor all drain
+through. This will take several hours. When all the liquor is drained,
+measure it and return to the kettle. To each pint of liquor weigh a
+pound of sugar. While the liquor is heating put the sugar in the oven,
+then add to the boiling hot liquor and stir it until sugar is melted.
+When the whole is thick, and drops from the spoon like jelly, pour it
+through a strainer into the jelly glasses; and when the jelly is cool,
+put on the covers--first pouring a film of melted paraffin over the
+surface.
+
+
+A WINTER JELLY
+
+One-half peck of tart apples, one quart of cranberries. Cover with cold
+water and cook an hour. Strain through a jelly-bag without squeezing.
+There should be about three pints of juice. Use a bowl of sugar for each
+bowl of juice. When the juice is boiling add sugar which has been heated
+in oven and boil twenty minutes. Skim and pour into glasses. Will fill
+about seven.
+
+
+CRANBERRY JELLY
+
+Wash and pick ripe cranberries and set on to boil in a porcelain-lined
+kettle closely covered. When soft strain the pulp through a fine wire
+sieve. Measure the juice and add an equal quantity of sugar. Set it on
+to boil again and let it boil very fast for about ten minutes--but it
+must boil steadily all the time. Wet a mold with cold water, turn the
+jelly into it and set it away to cool, when firm turn it into a glass
+salver.
+
+
+*PRESERVED FRUIT*
+
+
+PRESERVED FIGS
+
+Lay fresh figs in water overnight. Then simmer in water enough to cover
+them until tender, and spread upon dishes to cool. Make a syrup of a
+pound of sugar to every pound of fruit. Allow a small teacup of water to
+a pound of sugar. Boil until a very clear syrup; remove every particle
+of scum; put in the figs and boil slowly for ten minutes. Take them out
+and spread upon dishes, and set them in the hot sun. Add the juice of as
+many lemons as you have pounds of sugar, and a few small pieces of
+ginger. Boil this syrup until thick. Boil the figs in this syrup for
+fifteen minutes longer. Then fill in glass jars three-quarters full,
+fill up with boiling syrup and cover. When cold, screw air-tight or
+seal.
+
+
+PRESERVED CHERRIES
+
+The sour red cherries, or "Morellas," are the best for preserves. Never
+use sweet ones for this purpose. Stone them, preserving every drop of
+juice, then weigh the cherries, and for every pound take three-quarters
+of a pound of sugar. Set the sugar and juice of the cherries on to boil,
+also a handful of the cherry stones pounded and tied in a thin muslin
+bag. Let this boil about fifteen minutes. Skim off the scum that rises.
+Now put in the cherries, and boil until the syrup begins to thicken like
+jelly. Remove from the fire, fill in pint jars, and when cold, cover
+with brandied paper and screw on the cover tight.
+
+
+PRESERVED PEACHES
+
+Weigh one pound of sugar for each pound of fruit. After weighing them
+brush each peach with a stiff whiskbroom. This should be done in putting
+up peaches in any way. After brushing them peel the peaches very thin
+with a sharp silver knife. Do not use a knife with a steel blade, as it
+discolors the fruit. As fast as the peaches are peeled lay them on
+porcelain platters. Put the peelings in the preserving kettle with
+enough water to keep from sticking. Stand the kettle over rather a quick
+fire and let the peelings boil with the kettle covered until very soft.
+Then drain them through a colander and pour the juice strained back into
+the kettle. Add sugar to this and let it simmer gently until it is a
+thick syrup. During the time the syrup is cooking it must be frequently
+stirred and skimmed. As soon as the syrup is thick enough, drop in the
+peaches, twelve at a time if for quart jars, and six at a time if for
+pint jars. Let the peaches cook gently until each one may easily be
+pierced with a broom splint.
+
+Then quickly skim them out and lay them on a platter to cool. Repeat
+this process until all the peaches are done, then let the syrup cook
+until thick as molasses. Skim it thoroughly. When cool put the peaches,
+one at a time, in the jars with a spoon. When the syrup is sufficiently
+thick, pour it through a strainer over the peaches in the jars until
+they are full, then seal down quickly and stand them upside down for
+several hours before putting them in the store-room.
+
+
+STRAWBERRIES IN THE SUN
+
+To two pounds of berries take two pounds of sugar and three-quarters cup
+of water. Put the syrup in the preserving kettle; bring it to a boil and
+cook for about ten minutes, or until it begins to thicken. Add the
+berries; cook for ten minutes and pour them out in shallow dishes or
+meat platters. Cover with sheets of glass, allowing a little air for
+ventilation; place in the sun until the juice is thick and syrupy. This
+will take two days or more, but the rich color and delicious flavor of
+the fruit will fully repay the effort expended. Put into small jars or
+tumblers and cover according to directions.
+
+
+PRESERVED STRAWBERRIES
+
+To one pint of strawberries take one pint of sugar and one-half cup of
+water. Unless strawberries are cooked in the sun they should be prepared
+only in small quantities or they will be dark and unpalatable. If the
+following directions are carefully observed the berries will be plump
+and of a rich red color.
+
+Bring the sugar and water to a boil; add the strawberries and cook ten
+minutes. Remove the berries carefully with a skimmer and cook the syrup
+until it is of the consistency of jelly. Return the berries to the
+syrup; bring all to a boil and when cool put in glass tumblers.
+
+
+STRAWBERRIES AND PINEAPPLE
+
+Follow the recipe for Preserved Strawberries, using two-thirds pineapple
+and one-third strawberries.
+
+
+PRESERVED PINEAPPLE
+
+To one pineapple take three-quarters of its weight in sugar and one cup
+of water. Peel the pineapple and put it through the food-chopper. Weigh
+and add three-quarters of the weight in sugar. Bring slowly to a boil
+and simmer for about twenty minutes, or until the consistency of
+marmalade.
+
+
+PRESERVED DAMSON PLUMS
+
+Pick the plums over carefully, removing every one that has a decayed
+spot or blemish. Leave the stems on. After picking the fruit over, wash
+it carefully in cold water; then weigh it and allow one pound of sugar
+to each pound of fruit. Put a gill of water in the preserving kettle for
+each pound of sugar, stand the kettle over a moderate fire and add the
+sugar. Stir it almost constantly with a wooden spoon until the sugar
+melts; then turn on a little more heat and let the melted sugar boil
+gently until it is a thick syrup. Stir, and skim it frequently. When the
+required thickness (which should be like syrup used for griddle cakes)
+put the plums in the boiling syrup and let them cook gently for half an
+hour; then skim out the plums and put them in glass jars, filling each
+jar half full. Let the syrup boil till almost as thick as jelly, then
+pour it in the jars, filling them quite full. Fasten the tops on and
+stand the jars upside down until the preserves are cold; then put them
+where they are to be kept for the winter.
+
+
+DAMSON JAM
+
+Weigh 3/4 of a pound of sugar for each pound of fruit. After washing the
+plums carefully, put them in a preserving kettle with just enough water
+to keep them from sticking to the bottom. Set them over a moderate fire
+and let them simmer for half an hour; then turn them, juice and all,
+into a colander, filling the colander not more than half full. Have the
+colander set over a large earthen bowl. With a potato masher, press
+juice and pulp through the colander into the bowl, leaving skins and
+pits as dry as possible. Remove these from the colander and repeat the
+process until all the pulp and juice is pressed out; then pour it into
+the kettle and, while it is heating slowly, heat the sugar in the oven.
+As soon as the juice and pulp begins to simmer stir in the hot sugar,
+and when it drops from the spoon like a thick jelly pour it into the
+glasses. This is one of the most delicious fruit preserves made and is
+always acceptable with meat and poultry or as a sweetmeat at afternoon
+teas.
+
+
+RASPBERRY JAM
+
+To five pounds of red raspberries (not too ripe) add five pounds of loaf
+sugar. Mash the whole well in a preserving kettle (to do this thoroughly
+use a potato masher). Add one quart of currant juice, and boil slowly
+until it jellies. Try a little on a plate; set it on ice, if it jellies
+remove from the fire, fill in small jars, cover with brandied paper and
+tie a thick white paper over them. Keep in a dark, dry, cool place. If
+you object to seeds, press the fruit through a sieve before boiling.
+
+
+JELLIED QUINCES
+
+Jellied quinces are made after the direction for preserved quinces, only
+the fruit is cut in tiny little pieces and when put in the syrup is
+allowed to cook twenty minutes longer, and is put in small glasses with
+the syrup and not skimmed out as for preserves. Leave the glasses open
+till the jelly sets, then cover.
+
+
+QUINCE CHEESE
+
+Wipe off each quince before paring, core and slice them, weigh your
+fruit and sugar, allowing 3/4 of a pound of sugar for every pound of
+fruit and set the sugar aside until wanted. Boil the skins, cores and
+seeds in a clean vessel by themselves, with just enough water to cover
+them. Boil until the parings are soft, so as to extract all the flavor,
+then strain through a jelly-bag. When this water is almost cold, put the
+quinces in the preserving kettle with the quince water and boil until
+soft, mash with a wooden spoon or beetle. Add the juice of an orange to
+every two pounds of fruit, being careful not to get any of the seeds
+into the preserves. Now add the sugar and boil slowly for fifteen
+minutes, stirring constantly; if not thick enough boil longer, being
+very careful not to let it burn. Take off the fire and pack in small
+jars with brandied paper over them.
+
+
+PRESERVED QUINCES
+
+The quince that comes first into the market is likely to be wormy and
+corky, and harder to cook than the better ones. It requires a good deal
+of skill to cook quince preserves just right. If you cook them too much
+they are red instead of a beautiful salmon shade, and they become
+shriveled, dry and tart, even in the sweetest syrup, instead of full and
+mealy, and sweet.
+
+Weigh a pound of sugar for each pound of fruit. Wipe each quince
+carefully with a coarse linen towel. Peel, quarter and core the quinces.
+Put peels and cores in the preserving kettle with just water enough to
+cover them, and let them simmer with the kettle covered for two hours.
+Then strain the liquor through a fine sieve and return it to the kettle.
+
+Cut the quartered quinces in small pieces and put as many of them in the
+kettle as the liquor will cover. Let them boil gently, with the kettle
+uncovered, until so tender they may be easily pierced with a broom
+splint. Take them out with a skimmer and lay on flat dishes to cool.
+Repeat this process until all the fruit is properly cooked; then put the
+sugar in the liquor and let it boil gently to a thick syrup; put in as
+many of the cooked quinces as the syrup will cover and let them cook in
+the syrup for twenty minutes; skim them out and lay on flat dishes to
+cool. Repeat this process until all the quinces are cooked in the syrup.
+
+When they are cool put the quinces in glass jars, filling each one half
+full. Let the syrup boil until very thick, stirring it frequently and
+skimming it clear. Then pour it through a fine strainer, while very hot,
+over the fruit; and as soon as a jar is full, fasten on the cover. It is
+tiresome work to preserve quinces, but the result pays for all the
+trouble.
+
+
+CITRON PRESERVE
+
+Pare and core the citron; cut it into strips and notch the edges; or cut
+it into fancy shapes. Allow a pound of sugar to a pound of fruit, and to
+six pounds of the fruit allow four lemons and a quarter of a pound of
+ginger root. Tie the ginger in a cloth, and boil it in a quart and a
+half of water until the flavor is extracted; then remove it, and add to
+the water the sugar and the juice of the lemons; stir until the sugar is
+dissolved and the syrup is clear; take off any scum; then add the citron
+and cook until it is clear, but not soft enough to fall apart. Can and
+seal while hot.
+
+
+MARMALADES
+
+Marmalades require great care while cooking because no moisture is added
+to the fruit and sugar. If the marmalade is made from berries the fruit
+should be rubbed through a sieve to remove the seeds. If large fruit is
+used have it washed, pared, cored, and quartered.
+
+Measure the fruit and sugar, allowing one pint of sugar to each quart of
+fruit.
+
+Rinse the preserving kettle with cold water that there may be a slight
+coat of moisture on the sides and bottom. Put alternate layers of fruit
+and sugar in the kettle, having the first layer fruit. Heat slowly,
+stirring frequently. While stirring, break up the fruit as much as
+possible. Cook about two hours, then put in small sterilized jars.
+
+
+ORANGE MARMALADE
+
+The white part between the yellow rind and the inner skin of the orange
+used to be most sedulously removed, but now we know that there is great
+economy in using it. By doing so we can use large quantities of water in
+proportion to fruit, for it has the property of converting this into
+jelly.
+
+The Seville orange used to be the orange used in Scotland and England
+for marmalades because of its bitter flavor, but we can get the same
+effect by using the grapefruit. An all grapefruit marmalade is not
+nearly so attractive and pretty as one of combined fruits, nor does it
+have the zest that the grapefruit seems to give to a marmalade where it
+is only one of the constituents.
+
+
+AMBER MARMALADE
+
+Slice thin, skin and all, one grapefruit, one orange, one lemon. Add to
+this three times its measure of water and allow to stand overnight. Cook
+for ten minutes the next morning and then allow to stand until the next
+morning, when finish by adding as much sugar as there is liquid and
+boiling slowly until done, or until it jellies. The time commonly given
+is two hours, but a half hour less than this is ample.
+
+
+RHUBARB AND ORANGE MARMALADE
+
+Cut three pounds of pie plant into small pieces (unpeeled). Peel three
+oranges and cut into small pieces. Put with this two cups of sugar and
+the grated rind of one orange. Let stand overnight. Cook until clear,
+stirring often. Then add three pounds of granulated sugar heated in
+oven. Cook until clear; ten to twenty minutes. Pour into jelly glasses
+and cover with paraffin.
+
+
+APPLE AND QUINCE CONSERVE
+
+A novelty for the preserve closet and one that is very good is made from
+ripe apples and quinces. Use one peck of juicy cooking apples and two
+quarts of sugar. Pare the quinces and cut out the cores. Put the parings
+and cores into a preserving kettle with two quarts of water and boil
+gently for forty-five minutes. Meanwhile, cut the quinces into eighths,
+put them into a kettle with three pints of water and simmer until the
+fruit can be pierced with a straw; then lift the fruit from the water
+and lay them on a platter to drain. Strain the water in which the
+parings and cores have cooked into the water in which the quinces have
+cooked, and after adding the sugar boil for ten minutes. Pare, core and
+quarter the apples, and place in the syrup with the cooked quinces. Cook
+slowly for fifteen minutes and seal immediately in sterilized jars. The
+combined flavors of the quince and apple are very pleasing.
+
+
+CHERRY CONSERVE
+
+Take three and 1/2 pounds of large red cherries, stone them and cook for
+fifteen minutes. Heat two and 1/2 pounds of sugar in the oven; add it to
+the cherries; also 1/4 pound of seeded raisins and the juice and pulp of
+three oranges. Cook until the mixture is as thick as marmalade.
+
+
+APPLE BUTTER
+
+Boil down any desired quantity of sweet cider in your preserving kettle
+to 2/3 the original quantity. Pare, core and slice as many wine apples
+as you wish to use. Boil slowly, stirring often with a silver or wooden
+spoon. Spice with stick cinnamon and cloves, and sweeten to taste. Boil
+from four to five hours; take from the fire, pour all together into a
+large crock. Cover and let it stand overnight, then return it to the
+preserving kettle and boil down, stirring all the while until it is the
+consistency of mush, and of a dark brown color.
+
+
+GRAPE PRESERVES
+
+Squeeze the pulp into one bowl and put the skins into another. Press the
+pulp through a sieve, weigh the grapes before you squeeze them and allow
+three-quarters of a pound of sugar to a pound of fruit. Put the strained
+pulp and sugar on to boil, the skins also, and boil slowly until thick.
+It will be much easier for you to heat the pulp before straining.
+
+
+GERMAN PRUNE BUTTER
+
+Remove pits and wash prunes, take three-quarters of a pound of sugar to
+a pound of fruit, and enough water to keep from burning; do not stir but
+remove from the sides of the kettle occasionally. Let boil for hours;
+when done, place in glasses. Let cool; cover with paraffin.
+
+
+CHERRY MARMALADE
+
+To three pounds of sweet and one pound of sour cherries allow two pounds
+of sugar. Weigh the cherries when stemmed and pitted. Make a syrup of
+the sugar, add cinnamon bark and cloves. Put in the sweet cherries
+first, adding the sour ones half an hour later; boil down thick and
+cover the jars with brandied paper.
+
+
+GRAPE CONSERVE
+
+Remove the stems and skins from five pounds of grapes and boil the pulp
+until tender; then press it through a sieve. Boil the skins of three
+juicy oranges until tender, then chop fine. Put the grape skins and the
+pulp into a saucepan; add the orange juice, the boiled skins, five
+pounds of sugar, one pound of raisins--the muscat seeded--and one pound
+of shelled walnuts and boil until quite thick.
+
+
+PLUM CONSERVE, No. 1
+
+Wash five pounds of blue plums or German Prunes, cut them in halves and
+remove the stones. Peel four oranges, slice them fine and cut each slice
+in half. Cut the rind of two of the oranges into small squares, add one
+pound of seeded raisins. Take a measure of sugar and a measure of the
+mixture, place in preserving kettle on the stove and let come slowly to
+the boiling point and cook steadily for several hours until the fruit is
+clear and thick. Put in jelly glasses or jars.
+
+
+PLUM CONSERVE, No. 2
+
+Wash three pounds of German prunes, remove the stones and cut them into
+small pieces. Mix one pound of seeded raisins, two oranges cut in small
+pieces, the juice of two lemons, one pound English walnuts broken in
+chunks, and three pounds of sugar. Place all the ingredients in the
+preserving kettle on the stove and let come slowly to the boiling point
+and cook steadily until the fruit is clear and thick. Put in jelly
+glasses or jars.
+
+
+PEACH SYRUP
+
+This is very nice for all kinds of griddle cakes. Use the peelings of
+your peaches when you are through canning and preserving. Add 1/3 of the
+peach kernels and put all on to boil in a stone jar on the back of the
+stove with a little water. When soft, strain through a jelly-bag by
+letting it drip all night. In the morning add the juice of two or three
+lemons and boil as you would jelly. Set a pint of juice on to boil and
+boil for five minutes. Add a pound of sugar and boil five minutes more,
+but it must boil very hard. Bottle in wide-mouthed bottles or jars.
+Seal.
+
+
+PEACH BUTTER
+
+Weigh the peaches after they are pared and pitted. Allow a pound of
+sugar to a pound of fruit. Cook the peaches alone until soft, then add
+1/2 of the sugar and stir frequently. In half an hour put in the
+remaining sugar. Now watch carefully, stirring almost constantly for two
+hours. Boil slowly, and add 1/4 of the peach kernels. Spice with
+cinnamon and cloves, using whole spices.
+
+
+RAISIN COMPOTE
+
+Peel six oranges (California), cut the skin in very small narrow strips,
+or run through a food chopper. Slice the oranges very thin and quarter
+the slices. Let it stand overnight in three pints of cold water. Place
+this in a preserving kettle with three pounds of seeded raisins, three
+quarts of currants (picked and washed) and three pounds of granulated
+sugar. Boil all together for two hours and put in glass jars, closing
+them while hot.
+
+If preferred, three pints of currant juice strained may be used instead
+of the whole fruit. This compote will keep perfectly well after the jar
+is opened.
+
+
+PICKLED PEACHES
+
+Brush but do not peel the peaches. Select medium-sized ones. When all
+are well brushed, stick each peach quite full of cloves.
+
+Make a thick syrup of half a pound of sugar to a pound of fruit. Cook
+the peaches in the syrup until they may be easily pierced with a broom
+splint. Then carefully skim them from the syrup and after they have
+cooled on the platters put them in glass jars or stone crocks. To the
+syrup in the kettle add a few pieces of stick cinnamon and a few whole
+allspice. Add half a pint of good cider vinegar and a tablespoon of
+tarragon vinegar to each quart of syrup, and when the syrup just comes
+to a boil after adding the vinegar pour it over the peaches. Delicious
+with cold chicken.
+
+
+SPICED GRAPES
+
+Pulp seven pounds of Concord grapes; cook the pulp and skins until soft;
+put them through a fine sieve; then add four and one-half pounds of
+granulated sugar, one pint of cider vinegar, two tablespoons of ground
+cinnamon, and two tablespoons of ground cloves. Bring to a boil; then
+cook slowly for one and one-half hours. Put in an earthen crock when
+cool.
+
+This recipe may also be used with currants; use five pounds of sugar
+instead of four and one-half pounds.
+
+
+GREEN OR YELLOW PLUM TOMATO PRESERVES
+
+Wash and dry four pounds of small yellow or green tomatoes and prick
+each one in five or six places. Stir three pounds of sugar in one-half
+cup boiling water until dissolved; add the tomatoes and cook until
+clear. When half done add the juice and the rind of two lemons sliced
+very thin. When the fruit is clear remove it with a skimmer; put in
+small jars, filling them two-thirds full. Boil the syrup fast for a few
+minutes longer or until thick and syrupy, fill up the jars; cover with a
+cloth until the next day; then cover closely and stand away in a cool
+place.
+
+
+SPICED OR PICKLED APPLES
+
+Pare the apples, "Pound Sweets" are best; crab-apples may be pickled the
+same way, but do not pare. Leave on the stems and put into a kettle with
+alternate layers of sugar; take four pounds of white sugar to nine
+pounds of fruit, and spice with an ounce of cinnamon bark and half an
+ounce of cloves, removing the heads. Heat slowly to a boil with a pint
+of water; add the vinegar and spices, and boil until tender. Take out
+the fruit with a perforated skimmer and spread upon dishes to cool. Boil
+the syrup thick; pack the apples in jars and pour the syrup over them
+boiling hot. Examine them in a week's time, and should they show signs
+of fermenting pour off the syrup and boil up for a few minutes, and pour
+over the fruit scalding, or set the jars (uncovered) in a kettle of cold
+water and heat until the contents are boiling, and then seal.
+
+
+PRESERVED BLACKBERRIES
+
+Weigh the fruit and allow a pound of sugar to every pound of fruit. Tie
+spices in a bag, such as cloves and cinnamon, and make a thick syrup of
+the sugar before you put in the berries. Boil half an hour and seal when
+cold.
+
+
+PICKLED CRAB-APPLES
+
+Select tart, firm, red or yellow crab-apples, three quarts; remove all
+decayed spots but leave the stems. Put three cups of cider vinegar,
+three cups of sugar, and one cup of water in preserving kettle; let boil
+two minutes, add two tablespoons of cloves and two sticks of cinnamon
+broken; these spices must be tied in a bag, and let cook ten minutes.
+Lift out carefully with perforated skimmer, put in glass jars. When all
+the apples have been cooked, pour over enough syrup to cover; set spice
+bag away in a cup. Cover jars and let stand twenty-four hours. Pour off
+syrup and boil again. Wait two days, then boil apples, sugar, with spice
+bag until apples are tender but firm. Place apples in jars; cover to
+keep hot. Boil down syrup a little and fill the jars to overflowing with
+the hot syrup and seal.
+
+
+WATERMELON PICKLE
+
+Do not throw away the rind of melons. It can be preserved and will make
+a delicious relish. Remove the green rind of watermelon and the inside
+pink portion that is left on after eating it. Cut it into two-inch
+pieces and pour over it a weak brine made in proportion of one cup of
+salt to a gallon of hot water. Let this stand overnight, then drain and
+add clear water and one level tablespoon of alum. Boil in this water
+until the rind has a clear appearance. Drain and pour ice water over the
+rind and allow it to stand a short time. In a bag put one teaspoon each
+of cloves, allspice, cinnamon and ginger and place this in the preserve
+kettle with the vinegar and sugar. Allow one cup of sugar and one cup of
+vinegar (dilute this with water if too strong) to every pound of rind.
+Thin slices of lemon will give it a pleasant flavor--allow one lemon to
+about four pounds of rind. Bring this syrup to the boiling point and
+skim. Add the melon and cook until tender. It is done when it becomes
+perfectly transparent and can be easily pierced with a broom straw. A
+peach kernel in the cooking syrup will improve the flavor. Housewives
+who object to the use of alum can omit this and merely wash the rind
+after removing from brine to free it from all salt and then cook it
+slowly as per directions given above. The alum keeps the rind firm and
+retains its color. In this case the rind will require long and steady
+cooking; say 3/4 of an hour or longer. As soon as rinds are cooked they
+should be put into the containers and covered with the syrup.
+
+
+PICKLED PLUMS
+
+Prick the plums with a large needle then weigh them, and to every seven
+pounds of fruit use four pounds of white sugar, two ounces of stick
+cinnamon, one ounce of cloves and a pint of best pickling vinegar. Boil
+the vinegar, sugar and spices, and pour boiling hot over the fruit,
+which must be packed in a large jar; repeat this three times. While the
+vinegar boils the third time, pack the plums in glass jars and pour the
+syrup over the plums. When cold seal.
+
+
+PICKLED CANTALOUPE OR MUSKMELONS
+
+Take fine, ripe melons, pare, take out the seeds and wash, cut into
+slices about three inches long and two inches wide, lay them in a stone
+jar and cover with vinegar for twenty-four hours or longer. Then lay the
+fruit on a clean board to drip; and throw away one quart of the vinegar
+to each quart remaining. Allow three pounds and 1/2 of white sugar to a
+dozen small cantaloupes, three ounces of stick cinnamon, one ounce of
+cloves (remove the soft heads) and two ounces of allspice (whole
+spices). Boil the spices, vinegar and sugar, adding a pint of fresh
+vinegar to the old. When well skimmed put in the melons, boil fifteen
+minutes, twenty is still better; take out the fruit, put it in jars and
+boil the syrup awhile longer. Skim it again and pour boiling hot upon
+the fruit. Seal when cold.
+
+
+PICKLED HUSK TOMATOES
+
+This tomato looks like an egg-shaped plum and makes a very nice sweet
+pickle. Prick each one with a needle, weigh, and to seven pounds of
+tomatoes take four pounds of sugar and spice with a very little mace,
+cinnamon and cloves. Put into the kettle with alternate layers of sugar.
+Heat slowly to a boil, skim and add vinegar, not more than a pint to
+seven pounds of tomatoes. Add spices and boil for about ten minutes, not
+longer. Take them out with a perforated skimmer and spread upon dishes
+to cool. Boil the syrup thick, and pack as you would other fruit.
+
+
+SPICED OR PICKLED CHERRIES
+
+Take the largest and freshest red cherries you can get, and pack them in
+glass fruit jars, stems and all. Put little splints of wood across the
+tops of the fruit to prevent rising to the top. To every quart of
+cherries allow a cup of best pickling vinegar, and to every three quarts
+of fruit one pound of sugar and three sticks of whole cinnamon bark and
+one-half ounce of cloves; this quantity of spices is for all of the
+fruit. Boil the vinegar and spices and sugar for five minutes steady;
+turn out into a covered stoneware vessel, cover, and let it get cold.
+Then pour over the fruit and repeat this process three days in
+succession. Remove the heads of the cloves, for they will turn the fruit
+black. You may strain the vinegar after the first boiling, so as to take
+out the spices, if you choose. Seal as you would other fruit. Be sure
+that the syrup is cold before you pour it over the cherries.
+
+
+SPICED CUCUMBERS
+
+Take nice firm cucumbers, slice thin and salt overnight. In the morning
+take vinegar sufficient for covering the quantity prepared, mixed spices
+and sugar according to taste. Put on to cook and when boiling put in the
+cucumbers and cook for thirty minutes. Delightful as a relish, and can
+be kept for a long time if put in airtight jars.
+
+
+PICKLED PEARS
+
+Pears should always be peeled for pickling. If large cut them in half
+and leave the stems on. The best pear for this purpose, also for
+canning, is a variety called the "Sickle Pear." It is a small, pulpy
+pear of delicious flavor. Throw each pear into cold water as you peel
+it. When all are peeled weigh them and allow four pounds and a half of
+white sugar to ten pounds of fruit. Put into the kettle with alternate
+layers of sugar and half a cup of water and one quart of strong vinegar.
+Add stick cinnamon and a few cloves (remove the soft heads). Heat
+slowly and boil until tender, then remove them with a perforated
+skimmer, and spread upon dishes to cool. Skim the boiling syrup and boil
+fifteen minutes longer. Put the pears in glass jars or a large earthen
+jar, the former being preferable, and pour the syrup and spices boiling
+hot over the fruit. When cold seal.
+
+
+GINGERED PEARS
+
+Pare, core and cut small, eight pounds hard pears (preferably the fresh
+green Bartlett variety), half as much sugar, quarter pound Canton
+ginger. Let these stand together overnight. In morning add one pint of
+water, four lemons, cut small. Cook slowly for three hours. Pour into
+small jars. Seal when cold. Keeps indefinitely.
+
+
+SPICED GERMAN PLUMS
+
+Wash the plums, remove the stones and in place of the stones put in
+almonds. Take the best wine vinegar, water and sugar to taste. Tie in a
+bag some whole cinnamon, cloves, and allspice; boil together with
+vinegar. After boiling, let it get lukewarm, then pour over the prunes.
+Let stand, and each day for nine days let vinegar come to a boil and
+pour over prunes. The last day cook the vinegar down some, then put in
+the prunes and let come to a boil; there should be sufficient liquid to
+cover them. Keep in a stone or glass jar. Grapes (Concord) may be spiced
+the same way.
+
+
+GOOSEBERRY RELISH
+
+Cut the brush part from the berry, but leave the stem on, wash
+thoroughly and let drip in colander overnight. For eight pounds of
+berries prepare a syrup of six pounds of sugar and three cups of water.
+When syrup has boiled till clear put in the berries and boil for
+three-quarters of an hour. Put in jars or glasses.
+
+
+PICKLED FIGS
+
+Boil the figs in water one and one-half hours, then drain and weigh. To
+seven pounds fruit use the following syrup: Three pounds of sugar, one
+pint of vinegar, two ounces of whole cinnamon, two ounces of whole
+peppers, one ounce of cloves, one orange, and two lemons sliced. Boil
+syrup one-half hour, add fruit and boil slowly two hours.
+
+
+
+
+*BRANDIED FRUITS*
+
+
+MÉLANGE
+
+This French fruit preserve is truly delicious, and should be put up in
+the month of June. To every pound of fruit take one pound of sugar. It
+requires no cooking at all, and is therefore easily made. Get the
+largest and soundest berries in the market. Pick two quarts and lay them
+in a new and perfectly clean two-gallon stone jar and cover with two
+pounds of the finest granulated sugar. Stone as many pounds of red,
+black, and white cherries as you wish to use, and add the same quantity
+of sugar. You may also use bananas, pineapples or oranges. Seed the
+latter carefully. Be sure to weigh all the fruit, and allow one pound of
+sugar to every additional pound of fruit. Pour over the fruit a pint of
+pure alcohol. Tie up the jar with thick paper, and in season add
+peaches, apricots, raspberries, blackberries, large, red currants; in
+fact, all kinds of fruit. Green-gages and purple and red plums also add
+both to looks and taste. Be sure to add the same amount of sugar as you
+do fruit, but no more alcohol. In the fall of the year pack in glass
+jars; looks very pretty. Keep it in a dry, cool place. There is always a
+surplus of juice, which makes excellent pudding sauce. Add a little
+water and thicken.
+
+
+FRENCH PRUNES IN COGNAC
+
+Lay the prunes in white wine for two days; then put on a wire sieve to
+drip, but do not squeeze them. When they look dry, which will be in
+about half an hour, lay in glass jars with alternate layers of sugar and
+stick cinnamon and a few pieces of mace and a very few cloves. When the
+jars are full, fill up with cognac and seal. Set in the sunniest place
+you can find for three days.
+
+
+BRANDIED PEACHES
+
+Select only the largest and finest quality of clingstone peaches. Allow
+a pound of sugar to a pound of fruit, and a pint of the best brandy to
+every four pounds of peaches. Make a syrup of the sugar with enough
+water to just dissolve it, and boil about half a dozen blanched peach
+kernels with it. When the syrup boils put in the fruit and let it boil
+about five minutes. Remove the fruit carefully upon platters, and let
+the syrup boil fifteen or twenty minutes longer, skimming it well. Put
+the peaches in wide-mouthed glass jars. If the syrup has thickened pour
+in the brandy. Remove from the fire at once, pour over the fruit and
+seal.
+
+
+BRANDIED CHERRIES
+
+Select the largest sweet cherries for this purpose, leaving the stems
+on. Allow half a pound of sugar to every pound of fruit, and a pint of
+good brandy for every five pounds of fruit. Make a syrup of the sugar,
+using as little water as possible. Pour it over the cherries and let
+them remain in the syrup all night. Next day put them in a preserving
+kettle and heat slowly. Boil about eight minutes. Take up the cherries
+with a perforated skimmer and boil the syrup fifteen minutes. Add the
+brandy to the boiling syrup, remove from the fire and pour over the
+cherries hot, and seal.
+
+
+BRANDIED QUINCES
+
+Select large yellow, pear-shaped quinces, and peel and quarter them.
+Take out the cores and throw into cold water, until all are pared. Then
+boil until tender, so they can easily be pierced. Take them out with a
+perforated skimmer and weigh. Then take three-quarters of a pound of
+sugar to a pound of quinces, and boil in a little over half the quince
+water. Add stick cinnamon and cloves (removing the soft heads). Boil
+until quite a thick syrup. Pack the quinces in jars, add a pint of good
+brandy to the syrup and pour boiling hot over the quinces and seal
+immediately.
+
+
+BRANDIED PEARS
+
+Pare the fruit, leaving the stems on. Weigh. Proceed as with peaches.
+
+
+
+
+*CANNED VEGETABLES*
+
+
+Only young, tender, fresh vegetables should be canned.
+
+Time your work by the clock, not by guess.
+
+Weigh and measure all material accurately.
+
+Take no risks. Food is too valuable.
+
+Most fruits and vegetables require blanching; that is, all vegetables
+and fruits, berries excepted, should be first plunged into boiling water
+or steam after being picked over, and then, in turn plunged at once into
+very cold water.
+
+After blanching and packing in sterilized jars, add to all vegetables
+salt in the proportion of a level teaspoon to the contents of a quart
+jar. Carrots, parsnips and sweet potatoes require a teaspoon to the
+pint.
+
+Then fill jars to within quarter inch of top with boiling water, and put
+in hot water bath--see "Canning Fruit in a Water Bath".
+
+Cover boiler or kettle closely and sterilize or boil for the length of
+time given below:
+
+Do not close jars tight during sterilizing, or there will be no room for
+the generated steam and it will burst the jars.
+
+Asparagus, Beets, Carrots, Parsnips, Peas, Sweet Potatoes, and Turnips
+require six minutes blanching, ninety minutes sterilizing. Asparagus
+requires one hundred and twenty minutes.
+
+Corn requires five minutes blanching on the cob; three minutes
+sterilizing after being cut from the cob, or on the cob.
+
+Lima or String Beans or Peas require five minutes blanching; two hours
+sterilizing.
+
+Pumpkin and Squash require five minutes blanching; one and one-half
+hours sterilizing.
+
+Tomatoes require two minutes blanching; twenty-two minutes sterilizing.
+
+Tomatoes and Corn require separate blanching, time given above, then
+ninety minutes sterilizing together. The acid of the tomatoes aids in
+preserving the corn.
+
+Corn and Beans (Succotash) require ten minutes blanching, ninety minutes
+sterilizing.
+
+
+
+
+*VEGETABLES PRESERVED IN BRINE*
+
+
+EARLY FALL VEGETABLES
+
+Take new firkins or large stone jars, and scald them well with boiling
+water before using. Vegetables that are boiled before pickling in a
+brass kettle always keep their fresh, green color. In salt pickling
+cover your jars or kegs with a clean, white cloth, then a cover made of
+wood and last a heavy stone to weigh it down. The cloth must be removed
+every other day, washed and put back. In doing this, take hold of the
+cloth at each corner, so that none of the slimy substance can get into
+your pickle, and wash the top and sides of the jar also.
+
+
+MOCK OLIVES
+
+Take plums when just beginning to ripen, but still green. Make a brine
+out of sea salt or rock salt strong enough to hold up an egg. Pour the
+brine over the fruit, hot, cover and let stand twenty-four hours. Pour
+off and make a new brine, heat, add the fruit, heat one minute and seal
+in the hot brine.
+
+
+STRING BEANS (RAW)
+
+String the beans very carefully, and cut into fine short lengths; then
+sprinkle salt over and through them, mixing thoroughly, say to
+twenty-five pounds of beans, two pounds of salt. Let them remain in the
+salt overnight. Then pack the shredded beans as tightly as possible into
+jars or kegs, without any of their juice. In two weeks look them over,
+remove the cloth and wash it, etc., as already described. When cooking
+the beans, take out as many as may be required for a meal and soak them
+in cold water overnight. In the morning set on to boil in cold water.
+Boil for one hour. Pour off the water they were boiled in, add fresh
+water, and prepare as you would fresh beans.
+
+
+BOILED BEANS
+
+Select small, young string beans, string them carefully and boil in salt
+water, in a brass kettle, until tender, and throw them on a large, clean
+board to drip. Next morning press them into a jar, with alternate layers
+of salt and beans, and proceed as with string beans.
+
+
+CORN
+
+Boil the corn, cut it off the cobs, and pack in jars in alternate layers
+of salt and corn. Use plenty of salt in packing. When you wish to cook
+it soak in water overnight. Pack the corn in this way: First a layer of
+salt, half an inch deep; then about two inches of corn; then salt again,
+and so on. The top layer must be salt. Spread two inches of melted
+butter over the top layer and bind with strong perforated paper
+(perforate the paper with a pin). Keep in a cool cellar.
+
+
+
+
+*PICKLES AND RELISHES*
+
+
+Use none but the best vinegar, and whole spices for pickling. If you
+boil vinegar with pickles in bell metal do not let them stand in it one
+moment after taken from the fire, and be sure that your kettle is well
+scoured before using. Keep pickles in glass, stoneware, or wooden pails.
+Allow a cup of sugar to every gallon of vinegar; this will not sweeten
+the pickles, but helps to preserve them and mellows the sharpness of the
+vinegar. Always have your pickles well covered with vinegar or brine.
+
+
+MOTHER'S DILL PICKLES
+
+Examine the cucumbers carefully, discard all that are soft at the ends,
+and allow them to lay in water overnight. In the morning drain, and dry
+them with a clean towel. Then put them in a wooden pail or jar, along
+with the dill, putting first a layer of dill at the bottom then a layer
+of cucumbers, a few whole peppers, then a layer of dill again, and so on
+until all are used, and last lay a clean, white cloth on top, then a
+plate and a stone to give it weight, so that the pickles will be kept
+under the brine. To a peck of cucumbers use about a cup of salt.
+Dissolve the salt in enough cold water to cover them. You may add one or
+two tablespoons of vinegar to the brine. If the cucumbers are small, and
+if they are kept in a warm place, they will be ready for the table in
+five or six days. If salt pickles have turned out to be too salty, just
+pour off the old brine and wash the pickles and then examine them
+closely, and if they are spoiled throw them away. Lay those that are
+sound in a clean jar and pour over them a weak solution of salt water,
+into which put a dash of vinegar. Always examine the pickles weekly.
+Take off the cloth, wash it, and remove all the scum that adheres to the
+pail, and lay a clean cloth over the pickles again. Do not use more than
+a cup of salt in the new brine, which must be thoroughly dissolved. You
+will find among Salads a nice recipe wherein salt pickles are used. (See
+"Polish Salad," or "Salad Piquant.") It is a good way to make use of
+pickles in winter that have become too salty for ordinary use.
+
+
+DILL PICKLES FOR WINTER USE
+
+Take two or three dozen medium-sized cucumbers and lay them in salt
+water overnight. Wipe each one dry, discarding all that are soft and lay
+them in a wooden vessel (which is better than a stone one) along with
+grape leaves and green grapes, if you can get them, whole peppers, or
+one or two green peppers, a few bay leaves, a few pieces of whole
+ginger, a few cloves and a stick of horseradish sliced upon top of all.
+Use plenty of dill between each layer. Boil enough water to cover the
+pickles. Use about one pound of salt to six quarts of water, and one cup
+of vinegar. If you wish to keep them all winter, have your barrel closed
+by a cooper.
+
+
+GREEN DILL TOMATOES
+
+Select small firm green tomatoes, follow recipe for Dill Pickles, using
+the green tomatoes in place of the pickles.
+
+
+SMALL DILL PICKLES
+
+Select pickles of from two to three inches in length and scrub well with
+a small brush. Pack in layers in Mason jars, a layer of pickles, a layer
+of dill and a few mustard seeds, placing a bay leaf and a piece of alum
+the size of a pea on the top of each jar.
+
+Let one cup of vinegar, two cups of water and one tablespoon of salt
+come to a boil. Pour boiling hot over the pickles and seal.
+
+
+TEUFELSGURKEN (HOT PICKLES)
+
+Pare large, green cucumbers, cut each one lengthwise, take out the seeds
+with a silver spoon and then cut each piece again so as to have four
+pieces out of one cucumber. When all are pared salt well and let them
+remain in the salt for twenty-four hours or more; then dry each piece,
+put in layers in a stone jar with whole white and black peppercorns,
+small pickling onions, which have been previously pared and salted
+overnight, pieces of horseradish, a few bay leaves, a little fennel,
+caraway seeds, a few cloves of garlic (use this sparingly) and also some
+Spanish pepper (use very little of the latter). Have a layer of the
+spices at the bottom of the jar. A handful of mustard seed put on the
+top layer will be an improvement. Boil enough pickling vinegar to cover
+well. Add a cup of sugar to a gallon of vinegar, boil and pour over hot.
+Boil again in three days and pour over the pickles after it gets cold,
+and in two days pour off the vinegar and boil again and pour over the
+pickles hot. Boil three times altogether.
+
+
+MUSTARD PICKLES
+
+Choose small cucumbers or gherkins for this purpose. Reject all that are
+specked or misshapen. Wash them thoroughly; drain off all the water, and
+allow them to lay in a tub overnight, thickly salted. In the morning;
+wipe the pickles carefully. Lay them in a stone jar or a wooden bucket,
+in this way: Put in a layer of pickles. Cut up a few green or red
+peppers; put a few pieces in each layer, also a few cloves (remove the
+soft heads) and a tablespoon of mustard seed, and one bay leaf, no more.
+Then proceed in this way until the pickles are used. Then take half a
+pound of the very best ground mustard, tie it in a cloth loosely (use
+double cheese-cloth for the purpose), and lay this mustard-bag on top of
+the pickles. Boil enough white wine vinegar in a bell metal kettle to
+just cover them; add a cup of sugar for every gallon of vinegar, this
+does not sweeten them, but tends to preserve them and cut the sharpness
+of the vinegar. If the vinegar is very strong, add a cup of water to it
+while boiling; it should not "draw" the mouth, but be rather mild. See
+that the pickles are well covered with the vinegar, and pour the vinegar
+hot over the pickles and mustard. If the vinegar does not completely
+cover the pickles, boil more and add. Lay a plate on top of all to keep
+the pickles under the vinegar, and when cold tie up. Look them over in a
+few weeks, if you find any soft ones among them, boil the vinegar over
+again, and pour it over them hot.
+
+
+SALT PICKLES
+
+(For immediate use.) Take nice, large cucumbers, wash and wipe them; lay
+them in a jar or wooden pail, sprinkle coarse salt over each layer, and
+add dill, whole peppers and grape leaves, if you have them, also a very
+few bay leaves. Cover with water up to the brim and lay a piece of rye
+bread in the jar; it will help to quicken the process of souring. Cover
+with a plate and put a clean, heavy stone on top of the plate, in order
+to keep them well covered with the brine. Set them in a warm place, say
+back of the kitchen stove, for the first three days. They will be ready
+to use in a week.
+
+
+SALZGURKEN
+
+Take half-grown cucumbers; lay them in water overnight, then wipe each
+one dry and reject all that are soft at the ends. Lay a layer of
+cucumbers in a new barrel or wine keg (a small vinegar barrel is best),
+then a layer of the following spices: Fennel, dill, bay leaves, a few
+whole peppers; then cover with grape and cherry leaves, and begin again
+with a layer of cucumbers and fill in alternate layers until all are
+used. Then boil enough salt and water to just cover them, test the
+strength of the water by laying an egg in it, if it rises the water has
+enough salt in it, if not, add more salt. Pour this over the cucumbers
+when cold. Get a cooper to tighten up the barrel, and roll it in the sun
+and allow it to stay there for two weeks, turning over the barrel once
+each day.
+
+
+DELICIOUS MUSTARD PICKLES (SENFGURKEN)
+
+Take about two dozen large, yellow pickles, pare them with a silver
+knife (to prevent them from turning dark), and cut lengthwise. Now take
+a silver spoon and remove all the seeds and soft inner pulp. Cut into
+strips about as long as your finger; sprinkle salt over them, and so on,
+until they are all cut up, then put in a wooden pail or large china bowl
+overnight. At the same time take about two quarts of small pickling
+onions, scald them with boiling water, remove the skins, also with a
+silver knife, and salt the same as you did the pickles. In the morning
+take a clean dish towel and dry each piece and lay them in a stone jar
+in the following manner: First a layer of pickles then a layer of
+onions, and then some horseradish, sliced, between the layers; a few
+whole peppers, a very few bay leaves, and sprinkle mustard seed,
+allspice and whole cloves between each layer. Remove the soft little
+heads of the cloves to prevent the pickles from turning dark; cover all
+with the best white wine vinegar; put a double cheese-cloth filled with
+mustard seed on top. In two weeks pour off the vinegar carefully and
+boil, and let it get perfectly cold before pouring over the pickles
+again. You may pack them in small glass jars if you prefer.
+
+
+CHOW-CHOW
+
+Take pickles, cauliflower, beans, little onions and a few green and red
+peppers. Cut all up fine, except the onions; salt well overnight, drain
+off next morning and put in a large jar. Now mix one gallon or more of
+best pickling vinegar with a pound of ground mustard (wet the mustard
+with cold water before using). Put in a bag the following spices:
+Cloves, whole peppers and mustard seed. Boil the vinegar and spices and
+then throw over pickles boiling. Add a tablespoon of curry powder, and
+when cold tie up, having previously put a cloth with mustard seed over
+all.
+
+
+CUCUMBERS IN OIL
+
+One hundred medium-sized cucumbers, sliced thin lengthwise, add one pint
+salt, let stand overnight, drain thoroughly in morning, add two pints of
+sliced onions, then add dressing, consisting of four tablespoons of
+black mustard seed, four of white mustard seed, two of celery seed,
+one-half pint of best olive oil, one-half pint of white vinegar. Put
+cucumbers and onions into this, add one teaspoon of powdered alum,
+dissolved in a little warm water, add enough vinegar to cover it well,
+let stand three weeks before using.
+
+
+SWEET PICKLES
+
+Soak five hundred tiny cucumbers in salt water for twenty-four hours,
+using one-half of a cup of salt to four quarts of water. Drain, pour hot
+water over them and drain very dry. Take two ounces of cloves, heads
+removed, four sticks cinnamon; tie these spices in a bag and heat with
+three pounds of brown sugar and one pint of cider vinegar slowly, nearly
+to the boiling-point, add the pickles and remove from the stove. Put in
+glass jars and cover with vinegar.
+
+
+MIXED PICKLES
+
+Wash one quart of large cucumbers, cut in cubes, one quart of small
+cucumbers left whole, one quart small silver-skinned onions, one quart
+small green tomatoes chopped coarse, two red peppers chopped fine, one
+large cauliflower broken in small pieces; pour over them a weak brine
+solution made of one quart of water and a cup of salt. Let stand
+twenty-four hours; bring to a boil in same solution, drain and make the
+dressing.
+
+*Mixed Pickle Dressing.*--Mix six tablespoons of mustard, one tablespoon
+of turmeric, one cup of flour, two cups of sugar and two quarts of
+vinegar. These ingredients must be thoroughly mixed and then cooked
+until thick. Stir in the pickles; heat thoroughly; empty into glass jars
+and stand away until needed.
+
+
+PICKLED CAULIFLOWER
+
+Separate flowerettes of four heads of cauliflower, add one cup of salt,
+and let stand overnight. Place in colander, rinse with cold water and
+let drain. Tie one-quarter of a cup of mixed pickle spices in a thin
+bag and boil with two quarts of vinegar and two cups of sugar, throw in
+the cauliflower, boil a few minutes and pour to over flowing in
+wide-mouthed bottles or cans. Cork or cover and seal airtight.
+
+
+PICKLED BEANS
+
+Remove the strings and cut one pint of wax beans into one inch pieces;
+wash and cook in boiling salt water (one teaspoon of salt to one quart
+of water), until tender, but not soft. Drain beans and save the water in
+which they were cooked. Reserve enough of this bean liquor to fill cans,
+add one-half cup of sugar and one cup of vinegar, let just cook up add
+the drained beans, cook all together and pour boiling hot into the cans.
+Seal at once. Use as a salad or sweet sour vegetable.
+
+
+PICKLED ONIONS
+
+Pour hot salt water over the onions, which should be small and perfectly
+white. Peel them with a silver spoon (a knife would injure their color),
+and let them lay in a salt brine for two days. Then drain the onions and
+boil enough vinegar to cover them. Throw the onions in the boiling
+vinegar and let them boil only a few minutes. Take from the fire and lay
+them in glass jars, with alternate layers of whole white peppercorns and
+a few cloves (removing the soft heads, which would turn the onions
+black), a stick of horseradish sliced, and mustard seed and dill (used
+sparingly). When the jars are filled heat the vinegar and add a cup of
+sugar to a gallon of vinegar. Cover the jars to overflowing with the
+vinegar, and seal while hot.
+
+
+GREEN TOMATO PICKLE (FRENCH PICKLE)
+
+Wash thoroughly a peck of green tomatoes, eight large white onions and
+six green-bell peppers. Remove the seeds from the peppers. Slice all the
+vegetables very thin. Put them in a stone jar; sprinkle a pint of salt
+over them, add a pint of cold water. Cover them with a napkin and let
+stand overnight.
+
+In the morning put as much of the pickle as it will hold in a colander;
+let cold water run over; drain the vegetables a moment, then turn them
+from the colander into a large preserving kettle. Repeat the process
+till all are in the kettle. Then add a quart of cider vinegar, a half
+pint of tarragon vinegar, a pound of granulated sugar, a half pound of
+yellow mustard seeds, four bay leaves, an ounce of stick cinnamon
+(broken in short lengths), six whole cloves and stand the kettle over a
+slow fire and let the whole simmer for an hour with the cover of the
+kettle drawn back two inches. Stir the mixture frequently. At the end of
+the hour put the pickle in a stone crock or in glass jars.
+
+
+PEPPER MANGOES
+
+Take large green peppers; extract the seeds and core with a penknife,
+being careful not to break the peppers. Chop up one head of cabbage
+after boiling it in salt water. When cold add one cup of mustard seed,
+two tablespoons of grated horseradish, one nutmeg grated, one clove of
+garlic grated, a pinch of ground ginger, one dozen whole peppercorns,
+half a tablespoon of prepared mustard, one teaspoon of sugar and half a
+teaspoon of best salad oil. Lay the peppers in strong salt brine for
+three days; then drain off the brine and lay them in fresh water for
+twenty-four hours. Fill the peppers with the above mixture, sew or tie
+them up with strong thread, pack them in a large stone jar and pour
+scalding vinegar over them. Repeat this process three times more, at
+intervals of three days. Then tie up the jar and set it away in a cool,
+dry place for three months.
+
+
+PICCALILLI
+
+Take one-half peck of green tomatoes, three red peppers, chopped; put in
+one cup of salt. Let stand overnight, then strain off the water. Five
+chopped onions, one pound of brown sugar, one-quarter ounce of allspice,
+and whole cloves put in a bag; one bunch of celery, one-half ounce of
+mustard seed. Cover with vinegar and boil three hours.
+
+
+PREPARED MUSTARD
+
+Rub together one teaspoon of sugar, saltspoon of fine salt and one
+tablespoon of best salad oil. Do this thoroughly. Mix two tablespoons of
+ground mustard with vinegar enough to thin it. Then add to the mixture
+of sugar, and if too thick, add a little boiling water.
+
+
+BEET AND HORSERADISH RELISH
+
+Take three cups of cold, boiled beets, grate and add one-half cup of
+grated horseradish; season with one-quarter teaspoon of pepper, one
+teaspoon of salt and two tablespoons of sugar. Add all the vinegar the
+horseradish and beets will absorb, and place in covered jar or glass and
+it is ready for use. Will keep a long time.
+
+
+CABBAGE, BEET AND HORSERADISH RELISH
+
+Take two quarts of boiled beets chopped, two quarts of cabbage chopped,
+one cup of grated horseradish, mix with two cups of sugar and two
+teaspoons of salt, add cold vinegar to cover, and place in gallon jar.
+
+
+PICKLED BEETS
+
+Take two pounds of cold, boiled beets, slice, place in crock in layers,
+sprinkle with one teaspoon of salt, one-eighth teaspoon of pepper, one
+teaspoon of brown sugar, one teaspoon of caraway seed, if you like, and
+cover with one pint of vinegar.
+
+Cold, hard-boiled eggs may be placed in the vinegar, and sliced over the
+beets for decorations. The eggs will be red.
+
+
+PICKLED RED CABBAGE (HUNGARIAN STYLE)
+
+Select a medium-size, very hard head of red cabbage. Remove the outer
+leaves and cut the stalk off close to the head. Then cut the cabbage in
+quarters and take out the heart close to the leaves.
+
+With a very sharp, thin-bladed knife cut the cabbage in shreds as fine
+as possible.
+
+After the cabbage is all finely cut let cold water run over it through a
+colander; put the cabbage in a big kitchen bowl or a stone-crock in
+layers about two inches thick.
+
+Over each layer place two or three thin slices of red onions, and
+sprinkle about four generous tablespoons of salt. Repeat this process
+till all the sliced cabbage is in the jar or bowl. Let the last layer be
+one of salt.
+
+Pour a pint of cold water over this. Cover it with a plate that fits
+closely and lay a weight of some sort on the plate and stand the bowl in
+a cool place overnight.
+
+In the morning pour the cabbage, brine and all, in a large colander to
+drain; let the cold water from the tap run over it for about five
+minutes; then return the cabbage to the receptacle in which it was
+salted.
+
+A stone-crock is really the best, as the cabbage will keep in it all
+winter. In a kettle or saucepan over the fire add a pint of good cider
+vinegar, a gill of tarragon vinegar, a half pint of cold water, a half
+pound of granulated sugar, four bay leaves, a level tablespoon of
+allspice, a teaspoon of peppercorns and three ounces of stick cinnamon
+broken in half-inch pieces.
+
+Let this all boil one minute and while boiling hot pour it over the
+cabbage in the jar; place the plate which should be of porcelain, over
+it; then put the cover of the jar on and let this stand for twenty-four
+hours. Then pour off the vinegar, heat it again till it just boils, pour
+it over the cabbage, cover it and put it in a cool place. It will keep
+in perfect condition all winter, and is one of the most delicious
+relishes known.
+
+
+SAUERKRAUT
+
+Line the bottom and sides of a clean barrel or keg with cabbage leaves.
+Cut into fine shreds one or two dozen large heads of white, crisp
+cabbage. Do this on a large slaw-cutter. Now begin to pack: First put in
+a layer of cabbage, say about four inches deep, and press down firmly
+and sprinkle with about four tablespoons of salt. Put one or two tart
+apples, cut up fine, between each layer, or some Malaga grapes (which
+will impart a fine flavor to the kraut). When four layers have been put
+in, pound with a wooden beetle until the cabbage is quite compact and
+then add more cabbage, and so on until all has been salted, always
+pounding down each layer. Last, cover with cabbage leaves, then a clean
+cloth, a well-fitting board, and a heavy stone, to act as weight on top
+of all. It is now ready to set away in a cool cellar to ferment. In two
+weeks examine, remove the scum, if any; wash the cloth, board and stone,
+wash also the sides of the keg or jar, and place all back again. This
+must be done weekly.
+
+
+CORN RELISH
+
+Boil nine ears of corn and cut from cob; chop fine large head of cabbage
+and salt it; chop six green peppers; two tablespoons of white
+mustard-seed, three pints of vinegar, one cup of granulated sugar, two
+tablespoons of turmeric, two tablespoons of cornstarch, and one
+tablespoon of dry mustard. Dissolve cornstarch and mustard in the
+vinegar; put on to thicken. Strain salt-water from the cabbage. Mix all
+the ingredients and stir in pot of vinegar. Let all get very hot and
+seal in pint jars. This is fine as a pickle with cold meats.
+
+
+MUSHROOM CATSUP
+
+Wash and look over one pint of mushrooms carefully, put them in an
+earthen jar with alternate layers of salt. Let stand for twenty-four
+hours in a comparatively warm place; put through a fruit press and add
+one-fourth ounce of green ginger root cut in small pieces. Measure the
+mushroom liquor; to one pint of liquor add one-half ounce of peppercorn
+and simmer for forty minutes; then add one-fourth ounce of allspice and
+of cloves and one blade of mace and boil for fifteen minutes. Take from
+fire and cool. Strain through a cloth, bottle and seal.
+
+
+TOMATO CATSUP
+
+Cut eight quarts of tomatoes in pieces and stew them until soft; press
+through a sieve to remove the skins and seeds; add one head of garlic or
+one-half onion, one-half tablespoon of black pepper, one-quarter
+teaspoon of red pepper, one-half ounce whole cloves, three-quarters of a
+cup of salt and one of cider vinegar; mix thoroughly and boil about
+three hours or until reduced one-half. Bottle without straining, then
+seal.
+
+
+TOMATO SAUCE (CHILI)
+
+Forty-five large tomatoes, skin and cut into pieces, twenty green
+peppers, twenty red peppers, six onions, all cut fine, two tablespoons
+of salt, six small cups of vinegar, two cups of sugar. Mix all together
+and boil two hours, then add one tablespoon each of ginger, cloves,
+cinnamon and allspice, and boil up once. Bottle and seal at once.
+
+
+
+
+*PASSOVER DISHES*
+
+
+CAKES, PUDDINGS, SAUCES, WINES, ETC.
+
+How to set the table for the service of the "Seder" on the eve of Pesach
+or Passover.
+
+Set the table as usual, have everything fresh and clean; a wineglass for
+each person, and an extra one placed near the platter of the man who
+conducts the seder. Then get a large napkin; fold it into four parts,
+set it on a plate, and in each fold put a perfect matzoth; that is, one
+that is not broken or unshapely; in short, one without a blemish. Then
+place the following articles on a platter: One hard-boiled egg, a lamb
+bone that has been roasted in ashes, the top of a nice stick of
+horse-radish (it must be fresh and green), a bunch of nice curly parsley
+and some bitter herb (the Germans call it lattig), and, also, a small
+vessel filled with salt water. Next to this platter place a small bowl
+filled with [Hebrew **] prepared as follows: Pare and chop up a few
+apples, add sugar, cinnamon, pounded almonds, some white wine and grated
+lemon peel, and mix thoroughly. Place these dishes in front of the one
+that conducts the seder, and to his left place two pillows, nicely
+covered, and a small table or chair, on which has been placed a
+wash-bowl with a pitcher of water and clean towel. In some families
+hard-boiled eggs are distributed after the seder.
+
+
+PESACH BORSHT
+
+About three weeks before Pesach take twenty pounds of beet-root, which
+must be thoroughly washed and scraped. Place the whole in a six-quart
+crock, cover with water. Place the cover on the crock and over this
+cover put a clean cloth.
+
+When ready for use the liquor is boiled with any relishes and spices
+that are liked and may be used either hot or cold.
+
+Boil as much as required for the meal, for twenty minutes or longer if
+desired, and thicken with beaten whole eggs that have been mixed with a
+little of the unboiled borsht, add the hot soup and serve. Do not boil
+after adding the eggs.
+
+To two quarts of borsht take three eggs.
+
+
+ROSEL, BEET VINEGAR
+
+Place beets in a stone crock, removing greens. Cover with cold water and
+put in a warm place and let stand for three or four weeks or until the
+mixture becomes sour. This is used as a vinegar during Pesach and to
+make beet soup, Russian style.
+
+
+RAISIN WINE, No. 1
+
+To two pounds of raisins (cut in half if desired), add three quarts of
+cold water. Either place the mixture on a corner of the range and let it
+simmer for two or three days or boil it until one-third of the water has
+evaporated. A few tablespoons of sugar and a handful of stick cinnamon
+can be added if additional sweetness and flavoring are wished. When cold
+strain through a fine cloth. The strength of the wine depends largely
+upon the quality of the raisins.
+
+
+RAISIN WINE, No. 2
+
+Take two pounds of raisins, seeded and chopped, one pound of white loaf
+sugar, and one lemon. Put all into a stone jar, pour six quarts of
+boiling water over all and stir every day for a week. Then strain and
+bottle. Ready for use in ten or twelve days.
+
+
+YOM-TOV SOUP
+
+Take two pounds of ribs of beef and one chicken. Place in a large
+cooking-vessel with plenty of water and add a split carrot and onion, a
+head of celery, a little parsley root, pepper and salt to taste, and a
+pinch of saffron. Let the whole simmer for two hours. The meat is then
+removed and can be used as a separate dish.
+
+
+MATZOTH MEAL KLEIS, No. 1
+
+This is an accompaniment of the Yom-tov soup described above. To each
+tablespoon of matzoth meal take one egg. Beat the egg separately, adding
+a very little ground ginger, powdered cinnamon, ground almond, pepper
+and salt. Now stir in the matzoth meal and make into a paste with
+chicken fat or clarified dripping. Form this paste into small balls and
+boil them for twenty minutes in the Yom-tov soup.
+
+
+PALESTINE SOUP
+
+Three pounds of Jerusalem artichokes, two quarts of stock, one onion,
+one turnip, one head of celery, pepper and salt to taste. Peel and cut
+the vegetables into slices and boil them in stock until tender, then rub
+through a hair sieve. Beat the yolks of three eggs, add to the soup,
+and stir over the fire till just to the boiling point. The soup should
+be about the thickness of rich cream. If not thick enough, a little
+potato flour may be added.
+
+
+POTATO FLOUR NOODLES
+
+Take three eggs, beat until a light yellow and add one-half cup of
+potato flour and one-half cup of water, beat well. Heat a frying-pan,
+grease well and pour in the batter; fry in thin leaves or wafers. Cool,
+cut thin as noodles. Just before serving soup, strain, then let it come
+to a boil and add noodles and let soup again come to a boil and serve.
+
+
+MATZOTH MEAL NOODLES
+
+Add one-eighth teaspoon of salt to two eggs, beat slightly, stir in two
+tablespoons of matzoth meal. Heat a little fat in spider, pour in egg
+mixture; when cooked on one side turn on the other. Roll the pancake and
+cut into noodles one-eighth inch wide. Drop into boiling soup before
+serving.
+
+
+MARROW DUMPLINGS
+
+One tablespoon marrow creamed. Add a pinch of salt, little nutmeg and
+the yolk of one egg-mixed in gradually; some finely chopped parsley and
+then enough matzoth meal to hold; wet the hands and roll the mixture
+into small balls. Add to the boiling soup, and boil fifteen minutes.
+
+
+ALMOND BALLS
+
+One-eighth pound of almonds chopped fine. Yolk of one egg, well beaten.
+Add almonds to egg, pinch of salt, little grated rind of lemon. Beat
+white of egg stiff, then mix all together. Drop a little from end of
+teaspoon into boiling fat. Put in soup just before serving.
+
+
+MATZOTH MEAL KLEIS, No. 2
+
+Beat one tablespoon of chicken schmalz till quite white; pour one cup of
+boiling water over one egg. Add it to the dripping; stir these together,
+then add the flour, seasoning, a little chopped parsley, ginger, pepper
+and salt, and enough matzoth meal to form into small balls the size of a
+marble. Drop these into the boiling soup and cook about fifteen minutes.
+Test one in boiling water and if it boils apart add more meal.
+
+
+MATZOTH KLEIS, No. 1
+
+Soak four matzoth in cold water and press them after being thoroughly
+saturated. Add a little pepper, salt, sugar, parsley, and a half onion
+chopped fine, first browning the onion. Beat four eggs and add all
+together. Then pat in enough matzoth meal so that it may be rolled into
+balls. The less meal used the lighter will be the balls. They should
+boil for twenty minutes before serving.
+
+Serve matzoth kleis in place of potatoes and garnish with minced onions
+browned in three tablespoons of fat. All matzoth meal and matzoth kleis
+are lighter if made a few hours before required and put in the ice-chest
+until ready to boil. When used as a vegetable make the balls
+considerably larger than for soup.
+
+
+MATZOTH KLEIS, No. 2
+
+Take six matzoth, three eggs, two cooking-spoons of chicken fat,
+parsley, onion, salt, pepper and ginger. Soak the matzoth in boiling
+water a minute, then drain every drop of water out of them. Press
+through sieve. Fry about three onions in the two tablespoons of chicken
+fat, and when a light brown, put the matzoth in the spider with the fat
+and onions to dry them. Add one teaspoon of salt, dash of pepper and
+ginger and one tablespoon of chopped parsley. Add the three yolks of
+eggs and beat all this together a few minutes; last, add the well-beaten
+whites. Form into balls by rolling into a little matzoth meal. Drop in
+boiling salt water and boil fifteen minutes; drain and pour over them
+hot fat with an onion, cut fine and browned.
+
+
+FILLED MATZOTH KLEIS
+
+Prepare a matzoth dough as for the soup kleis. Make round flat cakes of
+it with your hands, and fill with cooked prunes (having previously
+removed the kernels). Put one of the flat cakes over one that is filled,
+press the edges firmly together and roll until perfectly round. Boil
+them in salt water--the water must boil hard before you put them in.
+Heat some goose fat, cut up an onion in it and brown; pour this over the
+kleis and serve hot. The kleis may be filled with a cheese mixture. Use
+butter in that case.
+
+
+ENGLISH LEMON STEWED FISH
+
+Have washed and scraped clean the nape or head and shoulders of halibut,
+a shad, or any good firm fish; cut it up small and lay it in a stew-pan
+with one pint of water and three or four good sized onions, fried in oil
+a light brown; put them on top of the fish with a pinch of cayenne
+pepper, and a teaspoon of ground ginger, with two teaspoons of salt; let
+it all stew gently until it is done; if there should be too much gravy
+on it before adding the sauce, take some off. Prepare two eggs and six
+good sized lemons, squeezed and strained; then take some of the gravy
+from the fish while it is boiling, add it to the lemon, with the two
+eggs well beaten, and a tablespoon of potato flour; mix smoothly with
+some chopped parsley; when all is well mixed, add it to the fish, shake
+it gently for five minutes while it is boiling, taking care not to let
+it burn; when it is sufficiently cooked let it stand for an hour and
+serve it. Garnish with slices of lemon and parsley. To be eaten cold.
+
+
+SOLE WITH WINE (FRENCH RECIPE)
+
+Take a sole or fillets of any delicate fish. Lay on a fireproof dish,
+sprinkle with white pepper, salt and a little shalot, cover with claret
+or white wine, and let it cook in the oven till done. Draw off the
+liquor in a saucepan and let it boil up. Have ready the yolks of three
+eggs, well stirred (not beaten), the juice of a lemon, and two ounces of
+butter. Put all together in a bowl. Little by little add the hot sauce,
+stirring all the time. Pour it over the fish, and sprinkle with chopped
+parsley. Serve very hot. A few mushrooms are a palatable addition to
+this dish.
+
+
+RED MULLET IN CASES
+
+To four mullets allow one dozen button mushrooms, one tablespoon of
+finely chopped parsley, two shalots, the juice of a lemon, salt and
+pepper. Oil some pieces of foolscap paper, lay the fish on them and
+sprinkle over them the mushroom, parsley, shalot, lemon juice, pepper
+and salt. Fold them in the cases and cook on a well-greased baking-sheet
+in a moderate oven for about twenty or thirty minutes. Send to the table
+in cases very hot.
+
+
+CHRIMSEL, No. 1
+
+Sift one cup of matzoth meal in a bowl, stir into it one cup of boiling
+soup stock or wine. When mixed add one tablespoon of chopped almonds,
+one teaspoon of sugar, a pinch of salt and the yolks of four eggs well
+beaten; then add the stiffly-beaten whites of the four eggs and fry by
+tablespoonsfuls in boiling hot butter or goose grease. Sprinkle with
+powdered sugar and serve with wine sauce.
+
+
+CHRIMSEL, No. 2
+
+Soak about three matzoth. In the meantime seed a handful of raisins and
+pound as many almonds as you have raisins. Now press every drop of
+water out of the matzoth, put them in a bowl and stir them to a cream;
+add a pinch of salt, the peel of a lemon, yolks of four eggs and a cup
+of sugar, the raisins and almonds, and also a little cinnamon. Heat some
+oil in a spider; the more fat the lighter the chrimsel will be. Last add
+the stiffly-beaten whites to the dough. Then fry a light brown on both
+sides; use about a tablespoonful of batter for each chrimsel; serve with
+stewed prunes. Lay the chrimsel on a large platter and pour the prunes
+over all. Eat hot.
+
+
+KENTUCKY CHRIMSEL
+
+Two and one-half cups of meal, four eggs, two cups of sugar, one
+kitchen-spoon of goose fat, one of beef fat, four apples, and spices
+according to taste. One glass of wine also, if convenient. Put the meal
+in a bowl with salt, pepper, ground, clove, allspice, and cinnamon mixed
+into it; peel and grate the apples, melt the fat and mix, put in eggs
+and then stir in the sugar which has been boiled with water to a thin
+syrup and cooled off. Hollow out two pieces, put cranberries or any
+fruit between them; form into balls the size of a medium apple, and bake
+them on a well-greased pie-plate for about one hour.
+
+
+MATZOTH WITH SCRAMBLED EGGS (UEBERSCHLAGENE MATZOTH)
+
+Break six matzoth in small pieces in a colander. Pour boiling water
+through them, drain quickly. They should be moist but not soggy. Beat
+three whole eggs well, fold the matzoth in lightly. Heat four
+tablespoons of goose fat or oil in a spider, add the egg mixture; scrape
+and scramble carefully with spoon from the bottom of the pan and while
+scrambling add four tablespoons of sugar and cook gently until eggs are
+set. Serve at once. The sugar may be omitted if so desired.
+
+
+SCRAMBLED MATZOTH
+
+Soak six matzoth in water until soft. Squeeze out the water and mix with
+four beaten eggs. Add one-half teaspoon of salt and fry.
+
+
+MATZOTH DIPPED IN EGGS, No. 1
+
+Beat up as many eggs as are required; into these dip matzoth that have
+been soaked in milk. Fry quickly to a light brown on both sides, lay on
+a large platter, sprinkle with a mixture of sugar, cinnamon and grated
+peel of a lemon. The more eggs used the richer this will be. Fry in
+butter.
+
+
+MATZOTH DIPPED IN EGGS, No. 2
+
+Beat six eggs very light, add one-half tablespoon of salt. Heat two
+tablespoons of goose fat or olive oil in a spider. Break four matzoth
+into large, equal pieces. Dip each piece in the egg mixture and fry a
+light brown on both sides. Serve hot, sprinkled with sugar, cinnamon and
+a little grated lemon rind.
+
+
+ZWIEBEL MATZOTH
+
+As an appetizer nothing is better than a cake of unleavened bread rubbed
+with a raw onion, sprinkled lightly with salt and placed in the oven for
+a few minutes to dry. Buttered and eaten hot, it adds a relish to
+breakfast or tea.
+
+
+MATZOTH EIRKUCHEN
+
+Pour one-half cup of water on one-quarter cup of matzoth meal, add one
+teaspoon of salt and beat the yolks of four eggs very light, add to the
+meal mixture, let stand five minutes. Beat whites of eggs very stiffly,
+fold lightly into the yolk mixture. Drop mixture by spoonfuls in small
+cakes on hot greased spider. Turn when brown and brown on other side.
+Serve with sugar, jelly or preserves.
+
+
+MATZOTH MEAL MACAROONS
+
+Beat egg yolk separately. Add one teaspoon of matzoth meal and pinch of
+salt. Whip white to a snow, fold in the whites, and fry by
+tablespoonfuls in butter or fat and serve with prunes.
+
+
+PIE CRUST
+
+Soak one and a half matzoth and press dry; heat one tablespoon of fat
+and add the soaked matzoth. When dry add one-half cup of matzoth meal,
+two eggs, two tablespoons of sugar and one-eighth teaspoon of salt. Mix
+well and press into pie-plate with hands, as it is impossible to roll
+the dough. Have dough one-quarter inch thick.
+
+
+MAMOURAS (TURKISH)
+
+Dip in boiling salted water for one minute, one matzoth for each person
+to be served. Put the soaked matzoth in a dish, pour over it a little
+olive oil and grated cheese and repeat this until you have made as many
+layers as you have persons to serve; cut in slices and serve. Use
+Hashkeval--Greek Cheese.
+
+
+GERMAN PUFFS
+
+Into one-half pint of water put one-quarter pound of melted fat; when
+boiling add one-quarter pound of meal, finely sifted; it will form a
+thick paste. Beat up four eggs, remove the mixture from the fire and
+stir in the eggs. Grease some cups and put a spoonful in each; bake in a
+quick oven. When done sprinkle with cinnamon and cover with clarified
+sugar.
+
+
+STEWED SWEETBREADS
+
+Soak one pair of sweetbreads for two or three hours in sufficient warm
+water to cover them, then drain. Put them in a stew-pan, with boiling
+water to cover them, and then boil gently for seven or eight minutes.
+They are then ready for dressing. Lay the sweetbreads in a stew-pan,
+pour two cups of veal stock over them, add salt and cayenne pepper to
+taste, and simmer gently for one hour. Lift them out on to a very hot
+dish, add juice of one-half lemon and one teaspoon of potato flour to
+the gravy, stir smoothly, and boil up, pour over the sweetbreads and
+serve at once.
+
+
+BEEFSTEAK PIE
+
+Cut up two pounds of chuck steak; put it on to stew with salt, pepper
+and a little nutmeg and the juice of a lemon. Cook a few forcemeat
+balls, made very small, and a few potatoes cut in small pieces. Make
+ready a crust as follows: Boil four or five large floury potatoes; when
+done, strain and mash with salt and pepper, a little chopped parsley and
+a little melted fat; mix it with two well-beaten eggs; then put a layer
+of it around the bottom and sides of a deep pie-dish; lay in the stew,
+cover with the balance of the potato; brush it over with the yolk of an
+egg and bake in a quick oven till brown.
+
+
+POTATO PLUM KNOEDEL (HUNGARIAN)
+
+Peel and cook seven or eight large potatoes, place in a bowl, add salt,
+four whole eggs, one and one-half tablespoons of melted chicken fat and
+a little more than a cup of matzoth meal. Knead in bowl to smooth
+consistency. Take a handful at a time, pat smooth and flat, in the
+centre put a tablespoon of prune jam, form into a dumpling, place
+dumplings in boiling salt water, kettle half covered and allow to cook
+twelve to fifteen minutes. Take out with strainer and serve hot. Have
+ready a cup of hot melted chicken fat and sugar and cinnamon. Serve over
+knoedel to taste.
+
+
+BIRMOILIS (TURKISH)
+
+Take some mashed potatoes, grated cheese, well-beaten eggs; make a good
+paste, take tablespoonfuls of this mixture and drop in boiling oil; fry
+until brown. Serve with a syrup made of sugar and water.
+
+
+POTATO MARBLES
+
+Mix one-half pound of plain mashed potatoes smoothly with a generous
+teaspoon of finely chopped parsley, pepper and salt to taste; beat one
+egg, add it to the potato, mix well and make it into little balls the
+size of a cherry. Lay a tiny sprig of parsley on each, arrange the balls
+on a greased tin and bake till a light brown.
+
+
+MINA (TURKISH)
+
+Place some matzoth in cold water to soak. Take the matzoth out and dry
+them on a towel; grease a pan with olive oil and put in matzoth enough
+to cover bottom of pan. Take chopped meat, bind with an egg, season with
+salt, pepper, and chopped parsley. Cover this with the matzoth, add some
+olive oil, cover with mashed potatoes and one or two well-beaten eggs
+and bake until brown. If so desired the meat may be omitted. Grated
+cheese may be used, covered with mashed potatoes and eggs.
+
+
+PRUNE BLINTZES
+
+Take three cups of potato flour mixed with three eggs, add a little
+water and mix well. Heat a small frying-pan, grease with a little fat
+and pour into it enough batter to make thin pancakes. Chop prunes, add a
+little sugar and fill each cake with this mixture, fold into
+three-cornered pieces and fry. When done put in a pan, sprinkle with
+sugar and bake in oven. Do not let burn.
+
+
+MEAT BLINTZES
+
+The same pancakes can be used with meat taken from soup; fry two small
+onions with a little fat and chop with the meat. Add two eggs, salt and
+pepper to taste.
+
+
+MATZOTH SPICE CAKE
+
+To every egg add one-half tablespoon of matzoth meal and one tablespoon
+of sugar. Sift meal five times, mix with sugar, one-half tablespoon of
+ground ginger, one-half tablespoon of cinnamon, one-fourth tablespoon of
+cloves; mix with the well-beaten yolks and cut and fold in gently the
+stiffly-beaten whites.
+
+
+MATZOTH MEAL CAKE
+
+To the yolks of eight eggs add one and a half cups of pulverized sugar;
+stir until the consistency of batter, add the grated rind of a lemon,
+two teaspoons of ground cinnamon and two squares of chocolate grated,
+one teaspoon of allspice; add the juice of an orange, and one-half
+wine-glass of wine, and three-quarters of a cup of matzoth meal finely
+sifted, and one-quarter pound almonds finely pounded. Last, fold in the
+stiffly-beaten whites of the eggs. Bake in a moderate oven for
+three-quarters of an hour; try with a straw.
+
+
+MATZOTH CHARLOTTE, No. 1
+
+Soak one matzoth; beat and add to the beaten yolks of two eggs, add
+one-fourth teaspoon of salt, one-fourth cup of chopped almonds,
+one-fourth cup of raisins, one-fourth cup of currants, and mix
+thoroughly. Fold in the stiffly-beaten whites of two eggs and bake in a
+greased baking-dish.
+
+
+MATZOTH CHARLOTTE, No. 2
+
+Four eggs (yolks), one cup of sugar, pinch of salt, three matzoth
+(soaked in water and squeezed out), one grated apple, one lemon rind and
+juice, one-fourth cup of almonds, and one-fourth cup of raisins. Put the
+stiffly-beaten whites of eggs in last; before putting into oven. Bake in
+an even oven about one-half to three-quarters of an hour. To be eaten
+warm.
+
+
+MATZOTH KUGEL
+
+Soak three matzoth, heat two tablespoons of fat in a spider, press all
+the water out of the matzoth with your hands and dry them in the spider
+of heated fat; add about one-quarter pound of matzoth meal; stir the
+matzoth and matzoth meal well with a large spoon; add by degrees the
+yolks of five eggs and two ounces of pounded almonds, and the grated
+peel of one-half lemon. Add also one large sour apple, grated, a pinch
+of salt, and last the stiffly-beaten whites of the eggs. Line a
+kugeltopf well with fat, and pour about a quarter pound of hot fat over
+the kugel. Bake immediately; serve with wine sauce.
+
+
+MATZOTH SHALET
+
+Four soaked matzoth; nine eggs, one cup of sugar, two grated apples, one
+and one-half cups of seeded raisins, one tablespoon of cinnamon, grated
+rind of an orange or a lemon and a few pounded almonds. Beat the sugar,
+eggs, and cinnamon until light; then add all the ingredients, except the
+matzoth, mixing well. Now drain the matzoth, gradually adding them to
+the mixture, beating until very light. Melt half a pound of rendered fat
+into the dish for baking, and then pour in the mixture. Bake in a
+moderately hot oven for one and one-fourth hours. Serve hot with wine,
+fruit, or prune sauce.
+
+
+POTATO PUDDING
+
+Stir the yolks of eight eggs with a cup of sugar, add four tablespoons
+of blanched and pounded almonds, and grate in the peel of a lemon. Add
+also its juice. Have ready half a pound of grated potatoes which have
+been cooked the day previous. Last add the stiffly-beaten whites. Add
+one teaspoon of salt. Grease your pudding form well, pour in the mixture
+and bake. Set in a pan of boiling water in the oven. The water in the
+pan must not reach higher than half way up the pudding form. Time
+required, half an hour. When done turn out on a platter. Serve with a
+wine or chocolate sauce. You may bake this pudding in an iron pudding
+form without setting it in the boiling water.
+
+
+MATZOTH PLUM PUDDING
+
+One-half pound of chopped suet, one-half pound of moist sugar, one-half
+pound of raisins (stoned and chopped), one-half pound of currants,
+one-half pound of mixed peel, two matzoth soaked in cold water and then
+well drained and beaten, one-quarter pound of sifted meal, the rind of
+half a lemon, one teaspoon of ground cinnamon, eight eggs and a
+wineglass of rum. Beat all these ingredients thoroughly together, and
+boil for eight hours in a pudding mold or basin. Serve with rum sauce.
+
+
+BATTER PUDDING
+
+One teacup of matzoth-meal, one pint of milk, two eggs, three ounces of
+brown sugar, two ounces of butter and the rind of a lemon. Mix the meal
+into a batter with the milk and eggs, add the sugar, butter (melted),
+grated rind of a lemon and a tablespoon of rum, if desired. Pour the
+mixture in a greased basin or mold, and boil for one hour or bake for
+one-half hour.
+
+
+BEOLAS
+
+Take six eggs. Beat them until very light. Add a little fine meal, just
+enough to give it consistency; Drop this from the point of a spoon into
+boiling olive oil or fat. When light brown, take out, and drain. Serve
+cold with a syrup made of water, cinnamon and sugar.
+
+
+COCOANUT PUDDING
+
+One grated cocoanut, six eggs, grated rind and juice of two lemons, one
+cup of granulated sugar and the milk of the cocoanut; beat the yolks of
+the eggs with the sugar and the grated rind of lemon until light and
+creamy; add gradually the cocoanut and the beaten whites of the eggs,
+and lastly put in the milk of the cocoanut, to which has been added the
+juice of the lemons. Bake in a moderate oven for half an hour and serve
+quite cold.
+
+
+CARROT PUDDING
+
+Beat one and a half cups of powdered sugar and the yolks of eight eggs;
+take one and a half cups peeled and grated raw carrots and stir all
+together. Add one cup of grated almonds, the rind of half a lemon
+chopped finely, one tablespoon of wine, and last the beaten whites of
+the eggs. Bake in a well-buttered and flour-sprinkled form at least one
+hour in a slow oven.
+
+
+ALMOND PUDDING, No. 1
+
+Take the whites of seven eggs with the yolks of ten, one-half pound of
+pulverized sweet almonds with one-half ounce of pounded bitter almonds,
+one-half pound of powdered sugar and one tablespoon of orange-flower
+water. Beat the eggs well with the orange water, then add the sugar and
+almonds gradually; beat all for one hour or until it bubbles; then
+grease deep pie-dishes with olive oil and pour in the mixture. They must
+be baked in a rather moderate oven. When the mixture is set and browned
+place over them a paper greased with olive oil to prevent them getting
+dark. Serve cold.
+
+Powdered sugar should be sprinkled freely over the pudding before
+serving. If you wish to have them very rich boil one-half pound of sugar
+with one-half pint of water until it thickens; cool and pour over the
+pudding when you take it from the oven.
+
+
+ALMOND PUDDING, No. 2
+
+Take one pound blanched almonds pounded, eight eggs, cinnamon, and lemon
+rind. Beat the eggs for twenty minutes, then add one and one-half cups
+of sugar gently, and then the almonds; mix all together thoroughly. Bake
+in shallow pans and serve cold.
+
+
+ALMOND HILLS
+
+Roast one-quarter pound of sweet almonds, cut into strips lengthwise in
+a spider of heated sugar, not too brown. Beat one-half pound of sifted
+powdered sugar and the whites of five eggs to a very stiff froth. Mix
+all thoroughly and place teaspoonfuls of this mixture on waxed paper,
+and bake a light brown, in slow oven.
+
+
+APPLE SPONGE PUDDING
+
+Pare eight apples and cut off the tops carefully, so as to be able to
+use them as covers to the apples. Now scrape out the inside with a
+knife, being careful not to break the apple. Mix the scrapings with
+sugar, raisins, cinnamon, pounded almonds and a little white wine. Fill
+this mixture into the hollow of the apple and clap on a cover for each
+apple; then grease a pudding dish, lay in the apples and stew them for a
+few minutes, but not long enough to break them. Make a sponge cake
+batter of eight eggs and two scant cups of sugar and a pinch of salt and
+add the grated peel of a lemon and beat until thick, at least half an
+hour. Fold in a cup of matzoth flour, sifted very fine. Pour this batter
+over the apples and bake in a moderate oven. Serve with wine sauce. Half
+this quantity is sufficient for a small family.
+
+
+GRATED APPLE PUDDING
+
+Take six good-sized apples, six yolks of eggs, one-half cup of sugar (or
+to taste), one-half pound of grated almonds, or one-half cup of
+matzoth-meal, one-half teaspoon of salt, one-half teaspoon of cinnamon.
+Pare the apples and leave them whole. Then grate all the apple from the
+pulp. To this add the above, also about three tablespoons of chicken or
+goose grease. When all is well mixed, add the whites well beaten to a
+stiff froth. Mix very light. Bake in well-greased baking dish.
+
+
+APPLE PUDDING
+
+Soak three matzoth and squeeze the water out well; put them in a bowl
+with three good-sized apples cut in small thick pieces; add one-quarter
+pound of currants, one-quarter pound of raisins, a little cinnamon, some
+rind of lemon cut thin, one-quarter pound of brown sugar and two ounces
+of melted fat; mix all well together with six beaten eggs; pour in a
+greased dish and bake in a moderate oven. This pudding can be boiled if
+preferred. Serve with rum sauce.
+
+
+FOAM TORTE
+
+Four egg; whites, well beaten; add one tablespoon of vinegar drop by
+drop, one cup of sugar, one tablespoon of vanilla; beat for twenty
+minutes. Line spring form with this batter on all sides. Reserve a
+little of the mixture and drop by drops on top of torte. Let bake
+forty-five minutes in moderate oven; when baked remove. Serve with
+sliced bananas, peaches and cream or strawberries.
+
+
+SPONGE CAKE, No. 1
+
+Take eight eggs, one pound of granulated sugar, grated rind of a lemon,
+and six ounces of fine matzoth-meal. Beat the eggs, sugar and lemon rind
+together until very light, to about the thickness of a custard, then add
+the meal, stirring it in without much beating. Bake in a moderately
+quick oven one-half hour.
+
+
+SPONGE CAKE, No. 2
+
+Take eight eggs, one and one-half cups of granulated sugar, one cup of
+mixed matzoth-meal and potato flour and flavoring to taste.
+
+Beat the yolks of the eggs and the sugar together until very light. Then
+add the flavoring, matzoth-meal and potato flour and last of all the
+whites of the eggs beaten to a stiff froth. Stir lightly and bake in a
+moderately quick oven.
+
+
+POTATO FLOUR SPONGE CAKE
+
+Separate the whites and yolks of nine eggs. Beat the whites of seven
+eggs very stiff. To the well-beaten yolks of nine eggs and the whites of
+two, add one and three-quarter cups of sugar and juice and rind of one
+lemon. Beat thoroughly, add one scant cup of potato flour, and beat
+again. Now fold in the beaten whites very carefully, and bake slowly in
+a moderate oven. Bake forty to fifty minutes. Nice for invalids.
+
+
+STRAWBERRY SHORTCAKE WITH MATZOTH-MEAL
+
+Beat until very light the yolks of four eggs and three-quarters of a cup
+sugar; add rind of one-half lemon, a pinch of salt, one-half cup of
+sifted matzoth meal, and last the stiffly-beaten whites of the eggs.
+Bake in two shallow square pans in a moderate oven.
+
+When cold lay a cake on a platter, spread thickly with strawberries that
+have been well sugared. Put the other cake on top. Spread over the top
+and sides with cream that has been sweetened, flavored and whipped very
+stiff.
+
+
+HASTY PUDDING
+
+Take any kind of old cake, cut up in slices, dip in wine or sprinkle
+some wine over all. Make a custard with one pint of milk and four eggs.
+Put one tablespoon of potato flour with the yolks, sweeten to taste,
+boil the custard, flavor and pour over cake in pudding dish. Beat whites
+to a stiff froth, add sugar and spread over all. Put in oven to brown
+slightly. Eat cold.
+
+
+POTATO FLOUR PUDDING
+
+Take one-quarter pound of goose-oil, stir it to a cream, and stir in
+gradually the yolks of ten eggs and three-quarters of a pound of sifted
+sugar, the grated peel of a lemon, also its juice and one-half teaspoon
+of salt. Add last one-half pound of potato flour and the stiffly-beaten
+whites of the eggs. Have the pudding form well greased before putting in
+the mixture. Bake in a moderate oven. Serve with raspberry sauce, made
+of jelly. Take a glass of red raspberries, press them through a hair
+sieve, add a wineglass of red wine, add sugar to taste, and let it boil
+hard for about five minutes.
+
+
+PESACH CAKE WITH WALNUTS
+
+Cream together the yolks of nine eggs, and one-half pound of powdered
+sugar, weigh one pound of walnuts before shelling; when shelled, grind;
+to the creamed yolks and sugar add two tablespoons of well sifted
+matzoth flour, a pinch of salt, and one teaspoon of vanilla, then mix in
+the ground walnuts. Fold in gently the nine beaten whites. Bake
+three-quarters of an hour.
+
+
+DATE CAKE
+
+Eight eggs, one and one-quarter cups of pulverized sugar, two
+tablespoons of ground cinnamon and cloves mixed, one cup of
+matzoth-meal; one-half pound seeded dates, cut fine, and the juice of
+half a lemon.
+
+Beat the yolks of the eggs and sugar together until very light, add the
+matzoth meal, spices, dates and lemon, and finally put in the whites of
+the eggs, beaten to a stiff froth. Bake in a moderate oven
+three-quarters of an hour.
+
+
+CHOCOLATE CAKE
+
+Beat the yolks of four eggs with one-half cup of sifted sugar, add
+one-quarter pound of grated sweet almonds, one-quarter pound of
+finely-grated vanilla chocolate, and one-quarter pound of raisins,
+one-half cup of matzoth meal sifted fine, juice of an orange,
+one-quarter cup of wine, and lastly the stiffly-beaten whites. Bake one
+hour in a slow oven, in a form lined with greased paper.
+
+
+COOKIES
+
+Sift together one-half cup of matzoth meal and one-fourth cup of potato
+flour. Add one-half cup of sugar, one-fourth cup of chopped almonds and
+two eggs. Rollout in potato flour mixed with sugar. Cut and bake on
+greased tins in a hot oven.
+
+
+ALMOND CAKE
+
+One pound of almonds, pounded; one pound of sugar, one or two eggs and
+enough cinnamon to give a strong flavor. Bake in a shallow pan and cut
+into small sections.
+
+
+ALMOND MACAROONS
+
+One pound of almonds ground fine, one and one-half pounds of powdered
+sugar, the whites of five eggs and the grated rind of two lemons. Beat
+the whites of eggs to a snow, add the sugar and the grated lemon rind
+and almonds; mix it well together. Grease a very thin paper with olive
+oil, sprinkle some powdered sugar over it, place on a tin. Form the
+cakes and place them a little distance from each other and bake in a
+very moderate oven. When done let them cool before you touch them.
+
+
+CINNAMON STICKS
+
+Grate one-half pound of almonds, beat the whites of four eggs to a stiff
+froth, add gradually one pound of pulverized sugar and a tablespoon of
+cinnamon. Roll out this dough into half finger lengths and about as
+thick as your little finger. Bake, and when done ice each one with
+boiled frosting.
+
+
+IMBERLACH
+
+Take two cups of matzoth flour, one-quarter pound of powdered ginger,
+mix together with three eggs. Set this dough aside until it dries. Take
+one-half pound of honey and three-quarters pound of sugar and boil until
+it gets a reddish color. Beat in the ginger and matzoth dough, mix it
+with honey, set back on stove, stirring constantly; when the mixture is
+thick and a reddish color, place on the board so as to cool; roll and
+cut in two-inch lengths.
+
+
+KREMSLEKH
+
+To each tablespoon of matzoth-meal take one egg, a pinch of salt, half a
+teaspoon of sugar, a teaspoon of ground almonds, a few stoned and
+chopped raisins, a pinch of ground cinnamon, a spoon of oil, or its
+equivalent of beef dripping, and just enough water to make the whole
+into a stiff paste. Mix the ingredients very thoroughly.
+
+Now take a large enamelled saucepan and about half fill it with oil or
+fat. Bring this to boiling point but do not let it burn. Shape the paste
+into small pieces and drop them into boiling fat, turning them
+continually until well browned and then take out and drain carefully on
+a strainer. May be eaten hot or cold.
+
+
+EGG MARMALADE
+
+Make a thick syrup by dissolving one pound of sugar in one-half pint of
+water over the fire, adding one ounce of pounded almonds while the syrup
+is clarifying. Take the saucepan off the fire and when the contents have
+become moderately cool stir in carefully the well-beaten yolks of twenty
+eggs. It will need rather prolonged stirring to blend the eggs with the
+syrup. Now flavor with vanilla or wine and cook over a slow fire,
+stirring constantly and taking great care that the mixture does not
+burn.
+
+
+RADISH PRESERVES (RUSSIAN STYLE)
+
+Take black radishes, clean and cut them in strips. Weigh, and to three
+pounds of radishes take one pound of honey and one and one-half pounds
+of sugar. Set the radishes on to boil with water, pour off this water,
+add fresh water and let cook awhile; pour off the second water, add the
+honey to radishes and let cook well. Then add the sugar and let cook
+again. When the radishes begin to get brown add one-quarter pound of
+white ginger, and some walnuts broken into quarters. Stir. When brown,
+remove from stove. Must come out of the pan dry; no syrup must remain.
+
+
+BEET PRESERVES (RUSSIAN)
+
+Cut beets in strips like noodles, wash, cook in water one-half hour. To
+three pounds of beets take one pound of honey and one pound of sugar.
+When the beets have cooked on slow fire until white, strain off and add
+the honey. Let cook well and add sugar; cook, add white ginger to taste,
+stirring continually, add one-quarter pound of almonds, cut in slices;
+one-quarter of an hour before being done, mix, and when the beets brown
+put in jars.
+
+
+PRUNES
+
+Wash the prunes well, first in warm water, then in cold. Cut up half a
+lemon, some stick cinnamon and sugar to taste. Cook them in the oven,
+covered tight, allowing a liberal quantity of water; stew slowly for two
+hours; thicken with a teaspoon of potato flour, and wet the potato flour
+with the juice of an orange before adding.
+
+If the prunes are for chrimsel, leave out the thickening.
+
+
+LEMON PRESERVES
+
+Take seven lemons, slice thin and remove seeds. Draw string through
+slices, fasten ends, lay them in a pan with water; boil a short time,
+remove the lemon, pour off water; cook two pounds of sugar with two cups
+of water. When the sugar is syrupy add one-half pound of large raisins,
+put in the lemon and let cook until the syrup is thick.
+
+
+CANDIED LEMON AND ORANGE PEEL
+
+Lemon and orange peel if saved can be put to excellent use. Take out the
+greater portion of the white inside; throw the rinds into boiling water
+and simmer gently for twenty minutes. Drain, weigh, and take a pound of
+sugar to every pound of peel. Put a layer of sugar and a layer of fruit
+into the preserving kettle; stand it over a slow fire until the sugar
+melts. When melted, cook slowly until the rinds are transparent. Lift
+them out; drain them and when nearly dry roll in granulated sugar.
+
+
+WINE SAUCE
+
+One cup of white wine, half a cup of water, grated peel of lemon,
+teaspoon of potato flour wet with cold water, add the yolks of two eggs,
+stirring constantly; when thick, add the beaten whites and serve.
+
+
+RUM SAUCE
+
+Beat yolks of two eggs with a tablespoon of sugar, and a small cup of
+cold water, a wineglass of rum and the juice of a lemon, and bring to
+boiling point, stirring all the time. The two whites of eggs may be
+whipped very firm and spread over the pudding just before serving.
+
+
+SUGAR SYRUP
+
+Two cups of brown sugar, one cup of boiling water, and cinnamon to
+taste. Stir the ingredients together in a saucepan until the sugar is
+dissolved and then let the mixture simmer slowly until it thickens.
+
+
+MOCK WHIPPED CREAM FILLING
+
+Use between and on top of layer cakes, or as a filling for torten.
+
+Peel and grate one large sour apple, three-quarters cup of white sugar,
+white of one egg; beat all together a long time, flavor with vanilla or
+grated rind of one-half lemon. Mix the apple with the sugar as soon as
+possible or it will turn dark.
+
+
+LEMON CREAM FILLING
+
+Put on to boil the yolks of five eggs, one-half cup of granulated sugar,
+the juice of three lemons and grated rind of one, and about a brandy
+glass of water. Stir constantly so as to prevent curdling. When it has
+thickened and comes to a boil take it from the range and add the beaten
+whites of eggs.
+
+
+FILLING FOR CHRIMSEL
+
+This is made of unblanched, pounded almonds, grated apples, chopped
+raisins, brown sugar, plenty of cinnamon and the grated rind of a lemon.
+
+Mix the ingredients together and fill the hollowed out center of the
+chrimsel with them. Then place one chrimsel upon another, being careful
+not to let the filling escape from its hollow and fasten the edges
+securely together with the fingers, keeping the rounded shape uninjured.
+Fry them in boiling fat, turning them from one side to the other until a
+dark brown. Serve hot with sugar syrup.
+
+
+STRAWBERRY DESSERT
+
+Line a dish with macaroons, wet them with wine, put over this a box or
+quart of strawberries, and sugar them well. Beat the yolks of four eggs
+with one small cup of sugar, grated rind of lemon and half its juice.
+Beat the whites to a stiff froth, and half the yolks; pour over all in
+your pudding dish. When baked spread the other half of the whites on
+top, having previously sweetened the remaining whites with sugar. Bake a
+light brown. Eat cold with whipped or plain cream.
+
+
+
+
+*INDEX*
+
+
+APPETIZERS
+
+Ambrosia
+Anchovy Canapés
+Anchovy Canapés with Tomatoes
+Black Olives
+Brain (Appetizer)
+Canapés--How to Make
+Caviar Canapés
+Celery Relish
+Cheese Balls
+Chicken Liver Paste, No. 1
+Chicken Liver Paste, No. 2
+Chopped Herring
+Chopped Onion and Chicken Fat
+Delicious Appetizer, A
+Deviled Eggs with Hot Sauce
+Egg Appetizer
+Filled Lemons
+Grapefruit Cocktail
+Imitation Pate de Foi Gras
+Musk Melons
+Nut and Cheese Relish
+Peach Cocktail
+Pineapple and Banana Cocktail
+Raspberry Cocktail
+Red Pepper Canapés
+Salted Almonds
+Salted Peanuts
+Sardellen
+Sardine Canapés
+Strawberry Cocktail
+Stuffed Eggs
+Stuffed Yellow Tomatoes
+White Caviar
+
+
+SANDWICHES
+
+Anchovy
+Brown Bread
+Celery
+Cheese and Nut
+Chestnut
+Chicken
+Chicken with Mayonnaise
+Date and Fig
+Deviled Tongue
+Egg
+Egg and Olive
+Fig
+Fish
+Lettuce
+Minced Goose
+Mustard Sardine Paste
+Nut and Raisin
+Olive
+Poached Egg
+Ribbon
+Russian
+Salmon and Caviar
+Salmon and Brown Bread
+Sandwiches, How to make
+Sardine
+Surprise
+Toasted Cheese
+Tongue
+Veal
+White and Brown Bread
+
+
+SOUPS
+
+Artichoke
+Barley
+Barley and Vegetable
+Beer
+Beer (Parve)
+Beet--Russian Style
+Beet--Russian Style (Fleischig)
+Black Bean
+Borsht
+Bouillon
+Brown Flour
+Brown Stock
+Cherry
+Chicken, No. 1
+Chicken, No. 2
+Chicken Broth
+Cold Sour
+Consommé
+Cream Soup
+Cream Soup--How to Make
+Cream of Almond
+Cream of Asparagus
+Cream of Cauliflower
+Cream of Celery
+Cream of Corn
+Cream of Herring (Russian Style)
+Cream of Lettuce
+Cream of Lentil
+Cream of Tomato
+Cream Wine
+Dried Pea
+Farina
+Fish Chowder
+Fruit
+Green Kern
+Green Pea
+Green Pea Purée
+Julienne
+Leek
+Lentil (Linzen) No. 1
+Lentil (Linzen) No. 2
+Milk
+Milk and Cheese
+Mock Fish Chowder
+Mock Turtle
+Mulligatawny
+Mushroom and Barley
+Mutton Broth
+Noodle
+Okra Gumbo (Southern)
+Onion
+Oxtail
+Pigeon
+Potato
+Potato (Fleischig)
+Red Wine
+Rice Broth
+Schalet or Tscholnt (Shabbas Soup)
+Sour Milk
+Sour Soup (for Purim)
+Soup Stock, Directions
+Spinach
+Split Pea (Milchig)
+Tchorba (Turkish)
+Tomato
+Tomato with Rice
+Turkey
+Turnip
+Veal
+Vegetable
+Vegetable (Milchig)
+White Stock
+
+
+GARNISHES AND DUMPLINGS FOR SOUPS
+
+Baking Powder
+Croutons
+Drop
+Dumplings for Cream Soups
+Egg
+Egg Custard
+Egg Drop (Einlauf)
+Farina
+Flour Balls with Almonds
+Force-meat for Kreplech
+Fritter Beans
+Grated Irish Potato
+Kreplech or Butterflies
+Liver Kloesse
+Noodles
+Pfärvel or Grated Egg
+Plaetchen
+Schwem Kloesse
+Spatzen
+Sponge
+
+
+FISH
+
+Baked--Directions
+Baked Bass à la Wellington
+Baked Black Bass
+Baked Chopped Herring
+Baked Fish--Turkish Style
+Baked Flounders
+Baked Mackerel
+Baked Shad
+Boiled--Directions
+Boiled Salt Mackerel
+Boiled Trout
+Boned Smelts, Sautéd
+Broiled--Directions
+Broiled Salt Mackerel
+Cod Fish Balls
+Cream Salmon
+Croquettes of Fish
+Directions:
+  How to Bone
+  How to Clean
+  How to Open
+  How to Skin
+Filled Fish--Turkish Style
+Fillet of Sole à la Creole
+Fillet of Sole à la Mouquin
+Finnan Haddie
+Finnan Haddie and Macaroni
+Fish for Stock
+Fish with Garlic
+Fish with Horseradish Sauce
+Fish with Sauerkraut
+Fresh Cod or Striped Bass
+Fritada
+Frying Fish--Jewish Method
+Frying Fish--Another Method
+Gefillte Fisch
+Gefillte Fisch with Egg Sauce
+Hecht (Pickerel)
+Kedgeree
+Lemon Fish
+Marinirte
+Marinirte Herring (Pickled)
+Paprika Carp
+Pickle for Salmon
+Pike with Egg Sauce
+Piquant
+Remarks and Directions
+Redsnapper with Tomato Sauce
+Russian Fish Cakes
+Salmon Cutlet
+Salmon Loaf
+Salt Herring
+Sautéd--Directions
+Scalloped, No. 1
+Scalloped, No. 2
+Scalloped Fish Roe
+Shad Roe
+Soused Herring
+Stuffed Herring
+Sweet and Sour
+Sweet Sour
+Sweet Sour with Wine
+Swiss Creamed Fish
+Turkish Sauces for Fish
+  Agristoga
+  Ahilado
+  Zuemimo
+
+
+SAUCES FOR FISH AND VEGETABLES
+
+General Remarks
+Anchovy
+Bernaise
+Cream Mustard
+Cucumber
+Curry
+Drawn Butter
+Hollandaise
+Maître d'Hôtel Butter
+Mustard
+Pickle
+Piquante
+Quick Bernaise
+Sardellen or Herring
+Spanish
+Tartare
+Tomato
+Vinaigrette
+White (for Vegetables)
+
+
+SAUCES FOR MEATS
+
+Apple
+Bordelaise
+Brown
+Caraway
+Cranberry
+Garlic
+Horseradish, No. 1
+Horseradish, No. 2
+Kimmel
+Knoblauch
+Lemon
+Maître d'Hôtel
+Mint
+Mushroom
+Olive
+Onion
+Raisin
+Stewed Cranberries
+Wine
+
+
+FRYING
+
+Bread Crumbs, Prepared for Frying
+Frying--Directions
+To Render Goose, Duck or Beef Fat
+To Make Hard White Soap
+
+
+ENTRÉES
+
+Aspic (Sulz)
+Brains with Egg Sauce
+Brains, Sweet and Sour
+Boiled Tongue, Sweet and Sour
+Calf's Brains, Sour
+Calf's Brains, Fried
+Calf's Feet, Prunes and Chestnuts
+Calf's Feet, Scharf
+Calf's Foot Jelly, No. 1
+Calf's Foot Jelly, No. 2
+Calf's Liver Smothered in Onions
+Cauliflower Croquettes
+Chicken Croquette, No. 1
+Chicken Croquette, No. 2
+Chicken Fricassee with Noodles
+Chicken Livers
+Chicken à la Sweetbread
+Croquettes--Directions
+Croquettes of Calf's Brains
+Croquettes of Fish
+Deviled Brains
+Eggplant Croquettes (Roumanian)
+Filled Tongue
+Gansleber in Sulz
+Gansleber Purée in Sulz
+Gefillte Milz (Milt)
+Goose Liver
+Goose Liver Aspic
+Goose Liver with Glacéd Chestnuts
+Goose Liver with Mushroom Sauce
+Hashed Calf's Lung and Heart
+Home-made Chicken Tamales
+Jellied Chicken
+Kischkes
+Kischkes--Russian Style
+Meat Croquettes
+Meat and Boiled Hominy Croquettes
+Milt, Stewed
+Peanut and Rice Croquettes
+Pickled Beef Tongue
+Potato Croquettes
+Pressed Chicken
+Rice Croquettes, No. 1
+Rice Croquettes, No. 2
+Smoked Tongue
+Smothered Tongue
+Spanish Liver
+Sweetbreads
+Sweetbread Croquettes
+Sweetbread Glacé
+Sweetbread Sauté with Mushrooms
+Sweet Potato Croquettes
+Tripe à la Creole
+Tripe, Family Style
+Veal Croquettes
+Veal Sweetbread
+
+
+MEATS
+
+An Easy Pot Roast
+Baked Hash
+Beef Loaf
+Beefsteak, Broiled
+Beefsteak, Fried
+Bitki (Russian Hamburger Steak)
+Boiled Corned Beef
+Braised Oxtails
+Breast Flank (Short Ribs) and Yellow Turnips
+Breast of Mutton, Stewed with Carrots
+Breast of Veal, Roasted
+Brisket of Beef (Brustdeckel)
+Brisket of Beef with Sauerkraut
+Brunswick Stew
+Carnatzlich (Roumanian)
+Calf's Hearts
+Chopped Meat with Raisins (Roumanian)
+Curried Mutton
+Directions for Cooking Meats
+Enchiladas
+Fricasseed Veal with Cauliflower
+Fried Steak with Onions
+Gewetsh (Servian)
+Goulash, Hungarian
+Goulash, Russian
+Hamburger Steak
+Home-made Corned Beef
+Irish Stew
+Lamb Chops
+Lamb and Macaroni
+Lamb Stew--Tocane
+Left-over Meats
+Marrow Bones
+Meat Olives
+Meat Pie
+Meat and Spaghetti
+Mock Duck
+Mutton Chops
+Pan Roast Beef
+Pickled Meat--Home-made Corned Beef
+Pot Roast (Braised Beef)
+Roast Beef, No. 1
+Roast Beef, No. 2
+Roast Beef--Russian Style
+Roast Mutton with Potatoes
+Roast Veal
+Rolled Beef--Pot-Roasted
+Sauerbraten
+Short Ribs of Beef--Spanish
+Shoulder or Neck of Veal--Hungarian Style
+Smoked Beef
+Soup Meat
+Stewed Veal
+Stuffed Shoulder of Mutton
+Stuffed Shoulder of Veal
+Sulze von Kalbsfuesen
+To Broil Steak by Gas
+Vienna Roast
+Veal Loaf
+Vienna Sausage
+Wiener Braten (Vienna Roast)
+
+
+POULTRY
+
+Amastich
+Boiled Chicken, Baked
+Broiled Spring Chicken
+Broiled Squab
+Chicken en Casserole
+Chicken Curry
+Chicken Fricassee
+Chicken à la Italienne
+Chicken Paprika with Rice
+Chicken with Rice
+Chicken with Spaghetti en Casserole
+Chicken--Turkish Style
+Chili Con Carne
+Duck
+Duck à la Mode in Jelly
+Fried Spring Chicken
+Gaenseklein
+Geschundene Gans
+Giblets
+Goose Grieben (Cracklings)
+Goose Meat Preserved in Fat
+Minced Goose--Hungarian Style
+Pigeon Pie
+Pilaf--Russian Style
+Pilaf--Turkish Style
+Poultry, to Dress and Clean
+Roast Duck
+Roast Chicken
+Roast Goose
+Roast Goose Breast
+Roast Turkey
+Smoked Goose
+Smoked Goose Breast
+Smothered Chicken
+Spanish Pie
+Squab or Nest Pigeons
+Squab en Casserole
+Stewed Goose, Piquante
+Stuffed Chicken--Turkish Style
+Stuffed Goose Neck
+Stuffed Goose Neck--Russian Style
+To Truss Chicken
+Turkey Neck, Stuffed--Turkish Style
+
+
+STUFFINGS FOR MEAT AND POULTRY
+
+Bread Dressing for Fowl
+Chestnut Stuffing
+Crumb Dressing
+Meat Dressing for Poultry
+Potato Stuffing
+Raisin Stuffing
+To Stuff Poultry
+
+
+VEGETABLES
+
+Arday-Influs
+Asparagus
+Asparagus, Canned
+Asparagus, Hungarian
+Artichokes, French or Globe
+Artichokes, French with Tomato Sauce
+Artichokes, Jerusalem
+Baked Beans with Brisket of Beef
+Beans and Barley
+Beet Greens
+Beets, Baked
+Beets, Boiled
+Beets, Sour, Buttered
+Belgian Red Cabbage
+Boston Roast
+Brussels Sprouts
+Cabbage, to Boil
+Cabbage Boiled with Carrots
+Cabbage, Creamed New
+Cabbage, Filled
+Cabbage, Fried
+Cabbage, Red
+Cabbage, Red, with Chestnuts and Prunes
+Cabbage, Stewed
+Carrots
+Carrots Boiled with Cabbage
+Carrots with Brisket of Beef
+Carrots, Compote of--Russian Style
+Carrots, Flemish
+Carrots, Lemon
+Carrots and Green Peas
+Carrots, Simmered
+Cauliflower
+Cauliflower--Hungarian Style
+Cauliflower with Brown Crumbs
+Cauliflower (Roumanian)
+Cauliflower, Scalloped
+Cauliflower, Spanish
+Celeriac
+Celeriac, Purée of
+Celery, Creamed
+Celery with Chestnuts (Turkish)
+Chestnuts, Boiled
+Chestnuts with Celery (Turkish)
+Chestnuts and Prunes
+Chestnut Purée
+Chestnuts and Raisins
+Chestnuts, Roasted
+Cold Slaw
+Corn, Canned
+Corn off the Cob
+Corn on the Cob
+Corn and Potatoes
+Cucumbers, Fried
+Cucumbers, Stuffed
+Dandelions
+Dried Beans--Directions
+Dried Lima Beans, Baked
+Dried Pea Purée
+Eggplant, Baked
+Eggplant and Baked Tomatoes
+Eggplant, Broiled
+Eggplant, Fried
+Eggplant Fried in Oil--Turkish Style
+Eggplant (Roumanian)
+Farsole
+Farsole Dulce
+General Remarks
+Green Peas
+Green Peas with Pfärvel
+Green Peas and Rice
+Haricot Beans and Beef
+Hot Slaw
+Kal Dolmar
+Kale
+Kidney Beans with Brown Sauce
+Kohl-rabi
+Kohl-rabi with Breast of Lamb
+Lentils, Baked
+Lentil Sausages
+Lettuce
+Lettuce, Boiled
+Lima Beans, Green
+Linzen, Sweet Sour
+Meat Substitutes
+Mock Chili Con Carne
+Mushrooms, Broiled
+Mushrooms, Creamed
+Mushrooms, Scalloped
+Mushrooms, Sautéd
+Nahit (Russian Peas)
+Nut Loaf
+Nut Roast
+Okra, Boiled
+Onions, Boiled
+Onions, Scalloped
+Oyster-plant--Salsify
+Parsnips
+Pea Purée
+Peppers, Green
+Peppers, Green, Broiled
+Peppers, Stewed
+Peppers, Green, Stuffed with Vegetables
+Peppers, Stuffed
+Peppers, Stuffed (Arday-influs)
+Peppers Stuffed with Meat
+Peppers Stuffed with Nuts
+Potato Balls with Parsley
+Potato Cakes
+Potato Puff
+Potato Puff, Bohemian
+Potato Ribbon
+Potato Surprise
+Potatoes
+Potatoes for Twenty People
+Potatoes, Baked, No. 1
+Potatoes, Baked, No. 2
+Potatoes, Boiled
+Potatoes Boiled in their Jackets
+Potatoes with Caraway Seeds
+Potatoes and Corn
+Potatoes, Creamed
+Potatoes, Curried
+Potatoes, French Fried
+Potatoes, German Fried
+Potatoes au Gratin
+Potatoes Hashed Brown, Lyonnaise
+Potatoes--Hungarian Style
+Potatoes, Imitation New
+Potatoes, Mashed
+Potatoes, New
+Potatoes and Pears
+Potatoes, Roast
+Potatoes, Saratoga Chips
+Potatoes, Scalloped, No. 1
+Potatoes, Scalloped, No. 2
+Potatoes, Stewed
+Potatoes, Stewed with Onions
+Potatoes, Stewed Sour
+Potatoes, Stuffed
+Radishes
+Salsify
+Salsify, Scalloped
+Sauerkraut, Boiled
+Savoy Cabbage
+Savoy Cabbage with Rice
+Slaitta (Roumanian)
+Spanish Beans
+Spanish Onion Rarebit
+Spinach
+Spinach with Cream Sauce
+Spinach--Fleischig
+Squash, Stewed
+String or Green Snap Beans
+String Beans with Lamb
+String Beans, Sweet Sour
+String Beans with Tomatoes
+Succotash
+Sugar Peas
+Sweet Potatoes and Apples
+Sweet Potatoes, Boiled
+Sweet Potatoes, Candied
+Sweet Potatoes, Fried
+Sweet Potatoes, French Fried
+Sweet Potatoes, Plums and Meat
+Sweet Potatoes, Roast
+Sweet Potatoes Roast with Meat
+Sweet Sour Beans
+Sweet Sour Beans and Linzen
+Swiss Chard
+Tomato Custards
+Tomato Purée
+Tomatoes, Baked, and Eggplant
+Tomatoes, Canned, Stewed
+Tomatoes, Creole
+Tomatoes, Fried
+Tomatoes, Green, Fried
+Tomatoes with Rice
+Tomatoes, Scalloped
+Tomatoes, Stewed
+Tomatoes, Stuffed
+Tsimess
+Turnips
+Turnips, Boiled
+Turnips, Hashed
+Vegetables
+Vegetable Hash
+Vegetable Meat Pie
+Wax Beans, Sweet and Sour
+
+
+TIME TABLE FOR COOKING
+
+Boiling Meats
+Broiling Meats
+Cooking Vegetables
+Roasting Meats
+
+
+SALAD DRESSINGS
+
+Boiled
+Boiled with Olive Oil (Parve)
+Colored Mayonnaise
+Dressing for Cold Slaw
+Dressing for Lettuce
+French
+Mayonnaise
+Mayonnaise Especially for Salmon
+Mayonnaise, White
+Mayonnaise with Whipped Cream
+Mustard
+Russian
+Sour Cream
+
+
+SALAD AND SALAD DRESSINGS
+
+Directions for Making
+To Marinate
+Asparagus
+Banana Dainty
+Beet
+Beet and Cauliflower
+Bohemian
+Brain
+Cauliflower
+Celery Root Baskets
+Celery Root, Boiled
+Chestnut
+Chicken
+Chicken for Twenty People
+Chiffonade
+Cold Slaw or Cabbage
+Cottage Cheese
+Cream Cheese
+Cream Cheese with Pineapple
+Cucumber
+Eggplant--Roumanian Style
+Eggplant--Turkish Style
+Fish
+Fish for Twenty People
+Fruit
+Fruit and Nut
+Grape-fruit
+Green
+Green Pepper for Salad
+Herring, No. 1
+Herring, No. 2
+Hungarian Fruit
+Hungarian Vegetable
+Lettuce
+Lima Beans
+Mackerel
+Marshmallow
+Mayonnaise of Flounder
+Monterey
+Neapolitan
+Niagara
+Nut
+Pepper
+Peppers and Cheese
+Polish or Piquant
+Potato, No. 1
+Potato, No. 2
+Potato, No. 3
+Russian
+Russian Fruit
+Salmon
+Squash--Turkish Style
+String Bean
+Sweetbread
+Tomato (French Dressing)
+Tomato, Mayonnaise of (whole)
+Tomatoes, Stuffed
+Tomatoes, Stuffed, Cheese
+Veal
+Waldorf
+Water-Lily (Egg)
+
+
+FRESH FRUITS AND COMPOTE
+
+Apple Compote
+Apple Delight
+Apple Float
+Apple Sauce, Victoria
+Baked Apples
+Baked Prunes
+Baked Rhubarb
+Bananas
+Blueberries
+Chilled Bananas
+Compote of Pears
+Compote of Raspberries
+Dried Fruits
+Fig Sauce
+Fried Apples
+Frosted Apples
+Grape-fruit
+Huckleberry Compote
+Oranges
+Peaches
+Peach Compote
+Pineapple
+Pineapple Compote
+Pineapple Soufflé
+Prune Soufflé
+Prunes without Sugar
+Raspberry
+Raspberry and Currants
+Ripe Tomatoes
+Rhubarb Sauce
+Snowflakes
+Steamed Prunes
+Stewed Prunes
+Strawberries
+Sweet Apples, Steamed
+Sweet Entrée of Ripe Peaches
+Tutti-Frutti
+Watermelons
+
+
+MEHLSPEISE (FLOUR FOODS)
+
+Almond Strudel
+Apple Slump
+Apple Kugel
+Apple Schalet, No. 1
+Apple Schalet, No. 2
+Apple Strudel, No. 1
+Apple Strudel, No. 2
+Bairische Dampfnudeln, No. 1
+Bairische Dampfnudeln, No. 2
+Birne Kloesse
+Boiled Apple Dumplings
+Boiled Macaroni
+Baked Macaroni with Cheese
+Broad Noodles
+Carrot Schalet
+Cabbage Strudel
+Cheese Kreplich
+Cherry Roley Poley
+Cherry Strudel
+Dough for Schalet (Merber Deck)
+Dumplings for Stew
+Egg Barley or (Geroestete Fervelschen)
+Farina Dumplings
+Huckleberry Dumplings
+Kaese Kracpfli
+Kartoffel Kloesse
+Kraut Kugel
+Kugel
+Leberknadel
+Mandel Strudel
+Merber Deck
+Milk Noodles
+Noodle Kugel
+Noodle Schalet
+Noodles
+Noodles and Apples
+Noodles and Mushrooms
+Noodles with Butter
+Noodles with Cheese
+Pfärvel
+Pfärvel--Fleischig
+Peach Dumplings
+Pear Dumplings
+Pear Kugel
+Plum Knoedel (Hungarian)
+Potato Dumplings
+Potato Noodles
+Potato Pudding, Boiled
+Potato Schalet
+Quark Strudel (Dutch Cheese)
+Rahm Strudel
+Rice Strudel
+Rice Kugel
+Savory Macaroni
+Scalloped Noodles and Prunes
+Scharfe Kugel
+Seven Layer Schalet
+Shabbas Kugel
+Sour Spatzen
+Spaetzlen or Spatzen
+Spaghetti
+Strudel aus Kalbslunge
+Sweet Potato Pudding
+Wiener Kartoffel Kloesse
+
+
+CEREALS
+
+Apples with Rice
+Baked Apple with Oatmeal
+Baked Rice
+Barley
+Boiled Rice
+Boiled Rice with Pineapple
+Cold Oatmeal
+Cornmeal Mush
+Directions for Cooking
+Eggs Baked in Rice
+Farina
+Hominy
+Laws about Cereals
+Left-over Cereals
+Marmelitta
+Oatmeal with Cheese
+Oatmeal Porridge
+Pilaf
+Polenta
+Rice and Nut Loaf
+Rice in Milk
+Rice with Grated Chocolate
+Sago
+Sautéd Cornmeal Mush
+Spanish Rice
+Steamed Rice
+Sweet Rice
+Tapioca
+Wheat Cereals
+
+
+EGGS
+
+Baked
+Baked with Cheese
+Baked with Tomatoes
+Boiled
+Corn Omelet
+Curried
+Egg Piquant
+Egg Rarebit
+Eggs à la Mexicana
+Eggs en Marinade
+Eggs, Poached or Dropped
+Eggs Poached in Tomato Sauce
+Eggs with Cream Dressing
+Eggs with Fresh Mushrooms
+Fricasseed
+Fried
+Herb Omelet
+Krosphada
+Omelet for One
+Plain Omelet
+Poached with Fried Tomatoes
+Remarks
+Rum Omelet
+Scalloped
+Scalloped (Fleischig)
+Scrambled
+Scrambled with Brains
+Scrambled with Sausage
+Smoked Brisket of Beef and Eggs
+Soufflé Omelet
+Spanish
+Spanish Omelet
+Sweet Almond Omelet
+Sweet Omelet
+Sweet Omelet for One
+To Keep Egg Yolks
+To Preserve Eggs
+Tomato with Egg
+White Sauce Omelet
+
+
+CHEESE
+
+Cheese Balls, No. 1
+Cheese Balls, No. 2
+Cheese Bread
+Cheese Fondue
+Cheese Omelet
+Cheese Soufflé
+Cheese and Sweet Green Peppers
+Cheese Timbals for Twelve People
+Cottage Cheese (Pot Cheese)
+Crackers and Cheese
+Delicious Cream Cheese, A
+Golden Buck
+Green Corn, Tomatoes and Cheese
+Koch Kaese (Boiled Cheese)
+Macaroni Cheese
+Ramekins of Eggs and Cheese
+Rice and Cheese
+Tomatoes, Eggs and Cheese--Hungarian Style
+Welsh Rarebit
+
+
+BREAD
+
+Arme Ritter
+Barches
+Bread Sticks
+Buns
+Butterbarches
+Buttered Toast
+Cinnamon Toast for Tea
+Crescent Rolls
+Flour
+French Rolls
+Gluten
+Graham
+Home-made Yeast
+Individual Loaves
+Milk or Cream Toast
+Potato
+Potato-Rye
+Raisin
+Raisin or Currant Buns
+Rolled Oats
+Rolls
+Rye (American), No. 1
+Rye, No. 2
+Tea Rolls
+To Make Bread
+Variety Bread
+White Bread
+Yeast
+Zwiebel Platz
+
+
+COFFEE CAKES (KUCHEN)
+
+Abgeruehrter Kugelhopf
+Apple Cake or Kuchen
+Baba à la Parisienne
+Berliner Pfannkuchen
+Bohemian Kolatchen
+Bola
+Bunt, Plain
+Cheap Coffee Cake, A
+Cherry Cake or Kuchen
+Cheese Cake or Pie
+Cinnamon Rolls
+Coffee Cake or Kuchen Dough
+Chocolate Coffee Cake
+French Coffee Cake
+Fresh Prune Kuchen
+Huckleberry Cake
+Huckleberry Pie
+Kaffee Kuchen (Cinnamon)
+Kindlech
+Krapfen (Purim)
+Mohntorts
+Mohn Cakes, Small
+Mohn (Poppy Seed) Roley Poley
+Mohn Wachtel
+Napf Kuchen
+Peach Kuchen
+Pocket Books
+Prune Kuchen
+Puffs (Purim)
+Rendered Butter
+Savarin
+Schnecken
+Sour Cream Kolatchen
+Spice Roll
+Stollen
+Tea Cakes, Russian
+Topfa Dalkeln (Cheese Cakes)
+Wiener Kipfel
+Wiener Studenten Kipfel
+Yeast Krantz
+Zwieback
+
+
+MUFFINS AND BISCUITS
+
+Baking-Powder
+Baking-Powder Batters
+Baking Powder Biscuits
+Bran Bread
+Bran Muffins
+Brown Bread
+Cinnamon Buns
+Corn Bread
+Corn Muffins, No. 1
+Corn Muffins, No. 2
+Crullers
+Dough for Open Face Pies
+Doughnuts
+Doughnuts, French
+Drop Biscuits
+Fruit Wheels
+Gingerbread
+Gingerbread, Eggless with Cheese
+Gingerbread Gems, Eggless
+Gluten Gems
+Graham Muffins
+Johnnie Cake
+Muffins
+Popovers
+Rice Muffins
+Rye Flour Muffins
+Sour Milk Biscuits
+Strawberry Short Cake (Biscuit Dough)
+Waffles, One Egg
+Waffles, Three Egg
+Wheat Muffins
+White Nut Bread
+
+
+PANCAKES, FRITTERS, ETC.
+
+Apple Fritters
+Bell Fritters
+Blintzes
+Bread Pancakes
+Buckwheat Cakes
+Cheese Blintzes
+Corn Fritters
+Dried Pea Fritters or (Erbsen Lievanzen)
+French Pancakes
+French Puffs
+Fritter Batter
+German Pancakes, No. 1
+German Pancakes, No. 2
+German Pancakes, No. 3
+Griddle Cakes
+Grimslich
+Macrotes
+Matrimonies
+Noodle Puffs
+Orange Fritters
+Pineapple Fritters
+Potato Cakes
+Potato Pancakes
+Queen Fritters
+Rice Pancake or Griddle Cakes
+Shavings (Kraus-Gebackenes)
+Snip Noodles, Fried
+Snowballs (Hesterliste)
+Sour Milk Pancakes
+Squash Fritters
+Sweet Blintzes
+Vegetable Fritters
+Windbeutel
+
+
+CAKES
+
+General Directions
+To Bake
+Angel Food
+Apple Jelly Cake
+Apple Sauce Cake
+Almond Cake or Mandel Torte, No. 1
+Almond Cake or Mandel Torte, No. 2
+Blitz Kuchen
+Bremen Apple Torte
+Brod Torte
+Bunt Kuchen (Baking-Powder)
+Burnt Almond Torte
+Caramel Layer Cake
+Chestnut Torte
+Chocolate Brod Torte
+Chocolate Eclairs
+Chocolate Layer Cake
+Chocolate Torte
+Cinnamon Cake (Baking-Powder)
+Cocoanut Layer Cake
+Coffee Cake, German
+Coffee Cake, Quick
+Covered Cheese Cake
+Cream Layer Cake
+Cream Puffs
+Cup Cake
+Date Torte
+Dobos Torte
+Dominoes
+Eggless, Butterless, Milkless Cake
+Fruit or Wedding Cake
+Gold Cake
+Grafton Layer Cake
+Grafton Small Cake
+Green-tree Layer Cake and Icing
+German Hazelnut Torte
+Huckleberry Cake
+Jelly Roll
+Koenig Kuchen
+Lady Fingers
+Lemon Cake
+Linzer Torte
+Little French Cakes
+Loaf Cocoanut Cake
+Marble Cake
+Mocha Torte
+Nut Cake
+Nut Honey Cake
+One Egg Cake
+Orange Cake
+Peach Shortcake
+Potato Cake
+Pound Cake
+Rye Bread Torte
+Russian Punch Torte
+Sand Torte
+Spice Cake
+Sponge Cake
+Sponge Cakes, Small
+Sunshine Cake
+Time-table for Baking
+Vienna Prater Cake
+Walnut Torte, No. 1
+Walnut Torte, No. 2
+Wedding Cake
+White Cake
+Zwieback Torte
+
+
+ICINGS AND FILLINGS FOR CAKES
+
+Almond Icing
+Banana Filling
+Boiled Icing
+Chocolate Glazing
+Chocolate Icing, Unboiled
+Cocoanut Icing
+Coffee Filling
+Cream Filling
+Fig Filling
+Instantaneous Frosting
+Lemon Extract
+Lemon Jelly for Layer Cake
+Lemon Peel
+Maple Sugar Icing
+Marshmallow Filling
+Mocha Frosting
+Nut Icing
+Orange Icing
+Plain Frosting
+Unboiled Icing
+Vanilla Extract
+White Caramel Icing
+
+
+PIES AND PASTRY
+
+Apple Custard Pie
+Apple Fladen (Hungarian)
+Apple Pie, No. 1
+Apple Pie, No. 2
+Banbury Tarts
+Blackberry and Currant Pie
+Blaetter Teig
+Cheese Straws
+Cherry Pie, No. 1
+Cherry Pie, No. 2
+Cocoanut Pie
+Cocoanut Lemon Pie
+Cream Pie
+Fleischig Pie Crust
+Fruit Tartlets
+Grape Pie
+Grated Apple Pie
+Huckleberry Pie
+Individual Apple Dumplings
+Lamplich
+Lemon Pie, No. 1
+Lemon Pie, No. 2
+Lemon Tart (Fleischig)
+Linser Tart
+Macaroon Tarts
+Meringue, To Make and Bake
+Mince Pie
+Mirlitious
+Mock Cherry Pie
+Mock Mince Pie
+Mohntorte
+Parve Cookie and Pie Dough
+Peach Pie, No. 1
+Peach Pie, No. 2
+Peach Cream Pie
+Peach Cream Tarts
+Pie Crust (Merber Teig)
+Pineapple Pie, No. 1
+Pineapple Pie, No. 2
+Plum Pie
+Prune Pie
+Prune and Raisin Pie
+Puff Paste
+Pumpkin Pie
+Rhubarb Pie
+Snowballs
+Strawberry Pie
+Sweet Potato Pie
+Tartlets
+Vienna Pastry for Kipfel
+Vinegar Pie
+Whipped Cream Pie
+
+
+COOKIES
+
+General Directions
+Almond Macaroons, No. 1
+Almond Macaroons, No. 2
+Almond Macaroons with Figs
+Almond Sticks
+Almond Sticks--Fleischig
+Anise Seed Cookies
+Anise Zwieback
+Baseler Loekerlein (Honey Cakes)
+Caraway Seed Cookies
+Cardamom Cookies
+Chocolate Cookies
+Citron Cookies
+Cocoanut Kisses
+Cornflake Cocoanut Kisses
+Croquante Cakes
+Date Macaroons
+Dutch Stuffed Monkeys
+Filled Butter Cakes
+Ginger Wafers
+Hamburger Cookies--Old Fashioned
+Honey Cake, No. 1 and 2
+Honey Corn Cakes
+Hungarian Almond Cookies
+Hurry Ups (Oatmeal)
+Kindel
+Lebkuchen
+Lebkuchen, Old-Fashioned
+Lekach
+Mandelchen
+Merber Kuchen
+Molasses Cookies, Old-Fashioned
+Mother's Delicious Cookies (Merber Kuchen)
+Nutmeg Cakes--Pfeffernuesse
+Parve Cookies
+Pecan, Walnut or Hickory Nut Macaroons
+Plain Wafers
+Poppy Seed Cookies
+Purim Cakes
+Sour Milk Cookies
+Springele
+Sugar Cookies
+Teiglech
+Vanilla Cookies
+
+
+DESSERTS
+
+Ambrosia
+Apple and Honey Pudding
+Apple and Lady Finger Pudding
+Apple Slump
+Apple Snow
+Apple Tapioca Pudding
+Auflauf
+Bird's Nest Pudding
+Black Bread Pudding
+Blanc Mange
+Bohemian Cream
+Boiled Custard
+Bread Pudding
+Brown Betty
+Caramel Custard
+Cherry Pudding
+Chestnut Pudding
+Chocolate Cornstarch Pudding
+Chocolate Custard
+Corn Pudding
+Cornmeal Pudding
+Cup Custard for Six
+Dessert with Whipped Cream
+Dimpes Dampes
+Farina Pudding with Peaches
+Fig Dessert
+Floating Island
+Huckleberry Pudding
+Ice-box Cake
+Leaf Puffs
+Lemon Puffs
+Lemon Sauce
+Macaroon Island
+Pistachio Cream
+Prune Custard
+Prune Pudding
+Prune Whip
+Pudding à la Grande Belle
+Queen Bread Pudding
+Queen of Trifles
+Red Raspberry or Currant Float
+Rhubarb Pudding
+Rice Custard
+Rice Pudding
+Rothe Gritze
+Sago Pudding with Strawberry Juice
+Scalloped Peaches
+Strawberries à la Bridge
+Suet Pudding with Pears
+Tipsy Padding
+Tapioca Custard
+Whipped Cream
+
+
+STEAMED PUDDINGS
+
+Almond Pudding
+Carrot Pudding
+Cherry Pudding
+Date Pudding
+Directions for Steaming
+Honey Pudding
+Napkin Pudding
+Noodle Pudding
+Peach Pudding
+Plum Pudding for Thanksgiving Day
+Plum Pudding, No. 2
+Prince Albert Pudding
+Prune Pudding
+Rye Bread Pudding
+Steamed Berry Pudding
+
+
+PUDDING SAUCES
+
+Brandy Sauce
+Caramel Sauce
+Chocolate Sauce, Nos. 1 and 2
+Cream Sauce
+Foam Sauce
+Fruit Sauce
+Hard Sauce
+Jelly Sauce
+Kirsch Sauce
+Lemon Sauce, Nos. 1 and 2
+Prune Sauce
+Vanilla Sauce or Cream
+Wine Sauce, Nos. 1 and 2
+
+
+FROZEN DESSERTS
+
+Apricot Ice
+Apricot Ice Cream
+Banana Ice Cream
+Biscuit Tortoni, Nos. 1 and 2
+Café à la Glacé
+Canned Fruit, Frozen
+Cherry Diplomate
+Chocolate Ice Cream, Nos. 1 & 2
+Coffee Ice Cream
+Freezing Creams and Water Ices
+Frozen Cream Cheese with Preserved Figs
+Frozen Custard
+Frozen Puddings, Directions
+Fruit Sherbets
+Lemon Ginger Sherbet
+Lemon Ice
+Maple Bisque
+Maple Mousse
+Mocha Mousse
+Nesselrode Pudding
+Orange Ice
+Peach Ice Cream
+Peter Pan Dessert
+Pineapple Ice
+Pineapple Ice Cream
+Preparing Salt
+Punch Ices
+Raspberry Ice
+Rum Pudding
+Strawberry Ice Cream
+Tutti-Frutti Ice Cream
+Vanilla Ice Cream, No. 1
+Vanilla Ice Cream, No. 2
+Watermelon Sherbet
+
+
+CANDIES AND SWEETS
+
+Candied Cherries, Pineapple and other Fruits
+Dates, Stuffed with Fondant
+Dates, Stuffed with Ginger and Nuts
+Divinity
+Frosted Currants
+Fruit Loaf
+Fudge
+Glacé for Candies
+Orange Chips
+Pinoche
+Stuffed Dates
+Stuffed Figs
+Stuffed Prunes
+White Fondant
+
+
+BEVERAGES
+
+Blackberry Cordial
+Blackberry Wine
+Breakfast Cocoa
+Cherry Bounce
+Cherry Brandy
+Cherry Syrup
+Chocolate Nectar
+Chocolate Syrup
+Clabbered Milk
+Claret Cup
+Coffee
+Coffee
+Coffee for Twenty People
+Cold Egg Wine
+Cordial
+Delicious and Nourishing Summer Drink
+Egg Lemonade
+Egg Nog
+Filtered Coffee
+French Coffee
+Fruit Drinks
+Fruit Syrups
+Fruit Punch for Twenty People
+Fruit Juices--Other
+Glueh (Hot Wine)
+Hot Chocolate
+Iced Chocolate
+Iced Coffee
+Lemonade in Large Quantities
+Maraschino Lemonade
+Milk Lemonade
+Mulled Wine
+Orangeade
+Pineapple Lemonade
+Quick Lemonade
+Raspberry Vinegar
+Reception Cocoa
+Russian Iced Tea
+Sherry Cobbler
+Soda Cream
+Strawberry Sherbet
+Tea
+Tea, Russian Style
+Turkish Coffee
+Unfermented Grape Juice
+
+
+CANNED FRUITS
+
+General Rules
+Baked Crab-apple Preserves
+Baked Cranberry or Cherry Preserves
+Baked Quinces
+Baked Sickel Pears
+Canning Fruit, Baked in Oven
+Canning Fruit, in a Water Bath
+Canning in the Preserving Kettle
+Canned
+  Blackberries
+  Blueberries
+  Cherries
+  Cherries for Pie
+  Currants
+  Gooseberries
+  Pears
+  Peaches
+  Peaches
+  Pineapple
+  Pineapple
+  Plums
+Quinces
+  Raspberries
+  Raspberries and Currants
+  Rhubarb
+  Rhubarb Ready for Use
+  Strawberries
+Sterilizing Jars, etc.
+
+
+JELLIES AND PRESERVES
+
+General Remarks
+Jelly Glasses--To Cover
+Apple Jelly
+Blackberry Jelly
+Crab-apple Jelly
+Cranberry Jelly
+Currant Jelly
+Grape Jelly
+Neapolitan Jelly
+Quince Jelly
+Raspberry Jelly
+Raspberry and Currant Jelly
+Strawberry Jelly
+To Test Jelly Made at Home
+Utensils for Jelly Making
+Winter Jelly, A
+
+
+PRESERVED FRUIT
+
+Amber Marmalade
+Apple Butter
+Apple and Quince Conserve
+Cherry Conserve
+Cherry Marmalade
+Citron Preserve
+Damson Jam
+German Prune Butter
+Gingered Pears
+Gooseberry Relish
+Grape Conserve
+Grape Preserves
+Jellied Quinces
+Marmalade--Directions
+Orange Marmalade
+Peach Butter
+Peach Syrup
+Pickled
+  Cantaloupe or Muskmelons
+  Crab-apples
+  Figs
+  Husk Tomatoes
+  Peaches
+  Pears
+  Plums
+Plum Conserve, No. 1
+Plum Conserve, No. 2
+Preserved
+  Blackberries
+  Cherries
+  Damson Plums
+  Figs
+  Peaches
+  Pineapple
+  Quinces
+  Strawberries
+Quince Cheese
+Raisin Compote
+Raspberry Jam
+Rhubarb and Orange Marmalade
+Spiced or Pickled Apples
+Spiced or Pickled Cherries
+Spiced Cucumbers
+Spiced German Plums
+Spiced Grapes
+Strawberries and Pineapple
+Strawberries in the Sun
+Tomatoes
+Watermelon Pickle
+
+
+BRANDIED FRUITS
+
+Brandied Cherries
+Brandied Peaches
+Brandied Pears
+Brandied Quinces
+French Prunes in Cognac
+Melange
+
+
+CANNED VEGETABLES
+
+Directions for Canning
+
+
+VEGETABLES PRESERVED IN BRINE
+
+Boiled Beans
+Corn
+Early Fall Vegetables
+Mock Olives (Plums)
+String Beans (Raw)
+
+
+PICKLES AND RELISHES
+
+Beet and Horseradish Relish
+Cabbage Beet and Horseradish Relish
+Chow Chow
+Corn Relish
+Cucumbers in Oil
+Delicious Mustard Pickles (Senfgurken)
+Dill Pickles for Winter Use
+Directions for Making Pickles
+Green Dill Tomatoes
+Green Tomato Pickle (French Pickle)
+Mixed Pickle Dressing
+Mother's Dill Pickles
+Mushroom Catsup
+Mustard Pickle
+Pepper Mangoes
+Piccalilli
+Pickled Beans
+Pickled Beets
+Pickled Cauliflower
+Pickled Onions
+Pickled Red Cabbage (Hungarian Style)
+Prepared Mustard
+Salt Pickles
+Salzgurken
+Sauerkraut
+Small Dill Pickles
+Sweet Pickles
+Teufelsgurken (Hot Pickles)
+Tomato Catsup
+Tomato Sauce (Chili)
+
+
+PASSOVER DISHES
+
+Almond Balls for Soup
+Almond Cake
+Almond Hills
+Almond Macaroons
+Almond Pudding, No. 1 and 2
+Apple Pudding
+Apple Sponge Pudding
+Batter Pudding
+Beefsteak Pie
+Beet Preserves (Russian)
+Beolas
+Birmoilis (Turkish)
+Candied Lemon and Orange Peel
+Carrot Pudding
+Chrimsel, Nos. 1 and 2
+Chocolate Cake
+Cinnamon Sticks
+Cocoanut Pudding
+Cookies
+Date Cake
+Egg Marmalade
+English Lemon Stewed Fish
+Filled Matzoth Kleis
+Filling for Chrimsel
+Foam Torte
+German Puffs
+Grated Apple Pudding
+Hasty Pudding
+How to Set the Table for the Seder Service
+Imberlach
+Kentucky Chrimsel
+Kremslekh
+Lemon Cream Filling
+Lemon Preserves
+Mamouras (Turkish)
+Marrow Dumplings
+Matzoth
+  Charlotte, Nos. 1 and 2
+  Dipped in Eggs, No. 1
+  Dipped in Eggs, No. 2
+  Eirkuchen
+  Kleis, No. 1
+  Kleis, No. 2
+  Kugel
+  Meal Cake
+  Meal Kleis, No. 1
+  Meal Kids, No. 2
+  Meal Macaroons
+  Meal Noodles
+  Plum Pudding
+  with Scrambled Eggs (Ueberschlagene Matzoth)
+  Shalet
+  Spice Cake
+Meat Blintzes
+Mina (Turkish)
+Mock Whipped Cream
+Palestine Soup
+Pesach Borsht
+Pesach Cake with Walnuts
+Pie Crust
+Potato Flour Noodles
+Potato Flour Pudding
+Potato Flour Sponge Cake
+Potato Marbles
+Potato Plum Knoedel (Hungarian)
+Potato Pudding
+Prunes
+Prune Blintzes
+Radish Preserves (Russian Style)
+Raisin Wine, Nos. 1 and 2
+Red Mullet in Cases
+Rosel, Beet Vinegar
+Rum Sauce
+Scrambled Matzoth
+Sole with Wine (French Recipe)
+Sponge Cake, Nos. 1 and 2
+Stewed Sweetbreads
+Strawberry Dessert
+Strawberry Shortcake with Matzoth Meal
+Sugar Syrup
+Wine Sauce
+Yom-Tov Soup
+Zwiebel Matzoth
+
+
+
+*ALPHABETICAL INDEX*
+
+*A*
+
+Abgeruehrter Kugelhopf
+Agristoga Sauce for Fish
+Ahilado (Sauce for Fish)
+Almond
+  Balls
+  Burnt, Torte
+  Cake
+  Cake
+  Cream of
+  Hills
+  Icing
+  Macaroons
+  Macaroons
+  Macaroons with Figs
+  Pudding
+  Sticks
+  Sticks--Fleischig
+Amastich
+Amber Marmalade
+Ambrosia
+Anchovy Canapés
+Anchovy Canapés with Tomatoes
+Anchovy Sandwiches
+Anchovy Sauce
+Angel Food
+Anise Seed Cookies
+Appetizers
+Apple
+  and Honey Pudding
+  and Lady Finger Pudding
+  and Quince Conserve
+  Baked
+  Baked with Oatmeal
+  Butter
+  Cake
+  Compote
+  Custard Pie
+  Delight
+  Fladen
+  Float
+  Fried
+  Fritters
+  Frosted
+  Jelly
+  Jelly Cake
+  Kuchen
+  Pickled
+  Pie
+  Pudding
+  Sauce
+  Sauce Cake
+  Sauce, Victoria
+  Slump
+  Snow
+  Spiced
+  Sponge Pudding
+  Sweet, Steamed
+  Tapioca Pudding
+  with Rice
+Apricot Ice
+Apricot Ice Cream
+Arday-influs
+Arme Ritter
+Artichoke, Jerusalem
+Artichoke Soup
+Artichokes, French or Globe
+Artichokes, French, with Tomatoes
+Asparagus
+  Canned
+  Cream of
+  (Hungarian)
+  Salad
+Aspic
+Auflauf
+
+
+*B*
+
+Baba à la Parisienne
+Bairische Dampfnudeln
+Baked
+  Cherry Preserves
+  Crab-apple Preserve
+  Cranberry Preserves
+  Quince Preserves
+  Sickel Pear Preserves
+Baking-Powder
+  Batters
+Biscuits
+  Bunt Kuchen
+  Cinnamon Cake
+  Dumplings
+  German Coffee Cake
+Banana Dainty
+Banana Filling
+Banana Ice Cream
+Bananas
+Bananas, Chilled
+Banbury Tarts
+Barches
+Barley
+Barley and Vegetable Soup
+Barley Soup
+Baseler Loekerlein
+Bass, Black, Baked
+Bass, Baked, à la Wellington
+Batter Pudding
+Bean, Black, Soup
+Beans and Barley
+  Baked with Brisket of Beef
+  Dried
+  Dried Lima, Baked
+  Green Lima
+  Green Snap
+  Haricot and Beef
+  Kidney, with Brown Sauce
+  Pickled
+  Spanish
+  String
+  String, Boiled, Preserved in Brine
+  String, Raw, Preserved in Brine
+  String, Sweet and Sour
+  String, with Lamb
+  String, with Tomatoes
+  Sweet Sour
+  Sweet Sour and Linzen
+  Wax, Sweet and Sour
+Beef, An Easy Pot Roast of
+  Boiled, Corned
+  Braised, Pot Roast
+  Breast, Flank with Yellow Turnips
+  Brisket of, Brustdeckel
+  Brisket of, with Sauerkraut
+  Corned (Home-made)
+  Fat, to render
+  Loaf
+  Pan Roast
+  Pickled
+  Pot Roast
+  Roast
+  Roast, Russian Style
+  Roast, Vienna
+  Rolled, Pot Roasted
+  Short Ribs of, Spanish
+  Smoked
+  Smoked Brisket of, with Eggs
+  Tongue, Pickled
+Beefsteak, Broiled
+Beefsteak, Fried
+Beefsteak, Fried with Onions
+Beefsteak Pie
+Beefsteak to Broil by Gas
+Beer Soup
+Beer Soup (Parve)
+Beet Greens
+  and Cauliflower Salad
+  and Horseradish Relish
+  Preserves (Russian)
+  Salad
+  Soup (Russian)
+  Soup (Russian) Fleischig
+Beets, Baked
+  Boiled
+  Pickled
+  Sour Buttered
+Bell Fritters
+Beolas
+Berliner Pfannkuchen
+Bernaise, Sauce
+Beverages
+Bird's Nest Pudding
+Birmoilis (Turkish)
+Birne Kloesse
+Biscuit Tortoni
+Bitki (Russian)
+Blackberry and Currant Pie
+Blackberry Cordial
+Blackberry Jelly
+Blackberry Wine
+Blackberries, Canned
+Blackberries, Preserved
+Black Bread Pudding
+Black Olives
+Blaetter Teig
+Blanc Mange
+Blintzes
+  Cheese
+  Meat
+  Prune
+  Sweet
+Blitz Kuchen
+Blueberries
+Blueberries, Canned
+Bohemian Cream
+Bohemian Salad
+Bola
+Bordelaise Sauce
+Borsht
+Boston Roast
+Bouillon
+Brain (Appetizer)
+Brain Salad
+Brains with Egg Sauce
+Brains, Sweet and Sour
+Bran Muffins
+Brandied Fruits
+Brandy Sauce
+Braune Mehlsuppe
+Bread
+  Bran
+  Brown
+  Brown, Sandwiches
+  Corn
+  Crumbs, Prepared for Frying
+  Dressing for Fowl
+  Graham
+  Gluten
+  Individual Loaves
+  Pancakes
+  Potato
+  Potato, Rye
+  Pudding, Rye
+  Raisin
+  Rolled Oats
+  Rye (American)
+  Rye
+  Sticks
+  To make
+  Variety
+  White
+  White and Brown, Sandwiches
+  White Nut
+Bremen Apple Torte
+Brod Torte
+Brown Betty
+Brown Sauce
+Brown Stock
+Brunswick Stew
+Brussels Sprouts
+Bütterbarches
+Buns
+  Cinnamon
+  Currant
+  Raisin
+Bunt Kuchen
+
+
+*C*
+
+Cabbage, Beet and Horseradish Relish
+  Belgian Red
+  Boiled with Carrots
+  Creamed, New
+  Filled
+  Fried
+  Red
+  Red, with Chestnuts and Prunes
+  Red, Pickled, Hungarian Style
+  Salad
+  Savoy
+  Savoy, with Rice
+  Stewed
+  To Boil
+Café à la Glacé
+Cakes
+Cakes--General Directions for Making
+Cakes, To Bake
+Calf's Brains, Fried
+Calf's Brains, Sour
+Calf's Feet, Prunes and Chestnuts
+Calf's Feet, Scharf
+Calf's Foot Jelly
+Calfs' Hearts
+Calf's Liver, Smothered in Onions
+Calf's Lung and Heart, Hashed
+Canapés
+Candied Fruits
+Candied Lemon and Orange Peel
+Candies and Sweets
+Canned Fruit, Frozen
+Canned Fruits
+  General Rules
+  Sterilizing Jars, etc.
+Canned Vegetables
+Canning Fruit Baked in Oven
+Canning Fruit in a Water Bath
+Canning in the Preserving Kettle
+Cantaloupes, Pickled
+Caramel Custard
+Caramel Layer Cake
+Caramel Sauce
+Caramel White Icing
+Caraway Seed Cookies
+Caraway Sauce
+Cardamom Cookies
+Carnatzlich (Roumanian)
+Carp, Paprika
+Carrot Pudding
+Carrots
+  and Peas
+  Boiled with Cabbage
+  Compote of, Russian Style
+  Flemish
+  Lemon
+  Simmered
+  with Brisket of Beef
+Cauliflower
+  Cream of
+  (Hungarian)
+  Pickled
+  Roumanian
+  Salad
+  Scalloped
+  Spanish
+  with Brown Crumbs
+Caviar Canapés
+Cereals
+Cereals--Directions
+Cereals, Laws about
+Celeriac
+Celeriac, Purée of
+Celery,
+  Creamed
+  Cream of
+  Relish
+  Root Baskets
+  Root (Boiled) Salad
+  Sandwiches
+  with Chestnuts (Turkish)
+Cheese
+  and Nut Sandwiches
+  Balls
+  Bread
+  Cake
+  Cake, Covered
+  Cake, Hungarian
+  Cottage
+  Fondue
+  Pie
+  Pot
+  Salads
+  Soufflé
+  Straws
+  Timbals
+  with Macaroni
+Cherries
+  Brandied
+  Candied
+  for Pies
+  Pickled
+  Preserved
+  Spiced
+Cherry Bounce
+  Brandy
+  Cake
+  Conserve
+  Diplomate
+  Marmalade
+  Pie
+  Pudding
+  Roley Poley
+  Soup
+  Syrup
+Chestnut Pudding
+  Purée
+  Salad
+  Sandwiches
+  Stuffing
+  Torte
+Chestnuts and Prunes
+  and Raisins
+  Boiled
+  Roasted
+  with Celery (Turkish)
+Chicken à la Italienne
+  à la Sweetbread
+  Boiled, Baked
+  Broiled Spring
+  Broth
+  Casserole
+  Curry
+  Fricassee
+  Fricassee, with Noodles
+  Fried Spring
+  Jellied
+  Liver Paste
+  Livers
+  Paprika with Rice
+  Pressed
+  Roast
+  Salad
+  Salad for Twenty People
+  Sandwiches
+  Sandwiches with Mayonnaise
+  Smothered
+  Soup
+  Stuffed (Turkish Style)
+  Tamales, Home-made
+  To Truss
+  Turkish Style
+  with Rice
+  with Spaghetti en Casserole
+Chiffonade Salad
+Chilli Con Carne
+Chilli Sauce
+Chocolate Brod Torte
+  Cake
+  Coffee Cake
+  Cookies
+  Cornstarch Pudding
+  Custard
+  Eclairs
+  Glazing
+  Hot
+  Ice Cream
+  Iced
+  Icing, Unboiled
+  Layer Cake
+  Nectar
+  Sauce
+  Syrup
+  Torte
+Chow-Chow
+Chrimsel
+Cinnamon Cake
+Cinnamon Sticks
+Citron Cookies
+Citron Preserves
+Claret Cup
+Cocoa, Breakfast
+Cocoa, Reception
+Cocoanut, Cornflake Kisses
+  Icing
+  Kisses
+  Layer Cake
+  Lemon Pie
+  Pie
+  Pudding
+Cod, Fish Balls
+Cod, Fresh, or Striped Bass
+Coffee
+  Boiled
+  Cake, a Cheap
+  Cake, French
+  Cake, German
+  Cake, Quick
+  Cakes (Kuchen)
+  Filling
+  Filtered
+  for Twenty People
+  French
+  Ice Cream
+  Iced
+  Turkish
+Cold Sour Soup
+Compotes and Fresh Fruits
+Consommé
+Cookies
+Cordial
+Corn, Canned
+  Cream of, Soup
+  and Potatoes
+  Fritters
+  Green, Tomatoes and Cheese
+  Muffins
+  off the Cob
+  on the Cob
+  Preserved in Brine
+  Pudding
+  Relish
+Cornmeal Mush
+Cornmeal Pudding
+Crab-apple Jelly
+Crab-apples, Pickled
+Crackers and Cheese
+Cranberry Jelly
+Cranberry Sauce
+Cranberries, Stewed
+Cream Filling
+  Layer Cake
+  Mustard Sauce
+  Pie
+  Puffs
+  Sauce
+  Soup
+  Soups, How to Make
+  Wine Soup
+Croquante Cakes
+Croquettes, Directions
+  Calf's Brains
+  Cauliflower
+  Chicken
+  Eggplant (Roumanian)
+  Meat and Boiled Hominy
+  of Fish
+  Peanut and Rice
+  Potato
+  Rice
+  Sweetbread
+  Sweet Potato
+  Veal
+Croutons
+Crullers
+Crumb, Dressing
+Cucumber Salad
+  Fried
+  in Oil
+  Sauce
+  Spiced
+  Stuffed
+Cup Cake
+Currant Float
+Currant Jelly
+Currants
+Currants, Frosted
+Curry Sauce
+Custard, Boiled
+  Cup, for Six
+  Egg
+  Pie
+
+
+*D*
+
+Damson Jam
+Damson Plums, Preserved
+Dandelions
+Date
+  and Fig Sandwiches
+  Cake
+  Macaroons
+  Pudding
+  Stuffed
+  Stuffed with Fondant
+Torte
+Dates, Stuffed with Ginger and Nuts
+Delicious and Nourishing Summer Drink
+Delicious Appetizer
+Delicious Cream Cheese
+Delicious Mustard Pickle
+Dessert with Whipped Cream
+Desserts
+Deviled Brains
+Deviled Eggs with Hot Sauce
+Deviled Tongue Sandwiches
+Dill Pickles for Winter Use
+Dill Pickles, Small
+Dimpes Dampes
+Divinity
+Dobos Torte
+Dominoes
+Dough for Coffee Cake
+Dough for Open-face Pies
+Dough for Schalet
+Doughnuts
+Doughnuts, French
+Drawn Butter, Sauce
+Dressing, Boiled
+Dressings for Salads
+Dried Fruits
+Drop Biscuits
+Duck
+Duck Fat, to Render
+Duck Roast
+Duck à la Mode in Jelly
+Dumplings and Garnishes for Soups
+Dumplings,
+  Apple
+  Boiled Apple
+  Calf's Liver
+  Drop
+  Farina
+  for Cream Soups
+  for Stew
+  Huckleberry
+  Peach
+  Pear
+  Potato
+Dutch Stuffed Monkeys
+
+
+*E*
+
+Early Fall Vegetables, Preserved in Brine
+Egg and Olive Sandwiches
+Egg
+  Appetizer
+  Barley
+  Custard
+  Drop (Einlauf)
+  Dumplings for Soup
+Eggless, Butterless, Milkless Cake
+Eggless Ginger Gems
+Eggless Gingerbread with Cheese
+Egg
+  Marmalade
+  Nog
+  Rarebit
+  Sandwiches
+  Wine, Cold
+  with Tomato
+  Yolks, to Keep
+Eggplant
+  and Baked Tomato
+  Baked
+  Broiled
+  Fried
+  Fried in Oil, Turkish Style
+  Roumanian
+  Salad (Roumanian)
+  Salad, Turkish Style
+Eggs
+  à la Mexicana
+  Baked
+  Baked in Rice
+  Baked with Cheese
+  Baked with Tomatoes
+  Boiled
+  Curried
+  en Marinade
+  Fricasseed
+  Fried
+  Piquant
+  Poached or Dropped
+  Poached in Tomato Sauce
+  Poached with Fried Tomatoes
+  Scalloped
+Scalloped Fleischig
+  Scrambled
+  Scrambled, with Brains
+  Scrambled with Sausage
+  Spanish
+  Stuffed
+  To Preserve
+  with Cream Dressing
+Einlauf, Egg Drop
+Enchiladas
+Entrées
+Erbsen Lievanzen
+
+
+*F*
+
+Farina
+  Pudding, with Peaches
+  Soup
+Farsole
+Farsole Dulce
+Fat, to Render
+Fig and Date Sandwiches
+  Dessert
+  Filling
+  Sandwiches
+  Sauce
+Figs,
+  Pickled
+  Preserved
+  Stuffed
+Filled Butter Cakes
+Filled Lemons
+Filling for Chrimsel
+Finnan Haddie
+Finnan Haddie and Macaroni
+Fish
+  Baked
+  Baked, Turkish Style
+  Boiled
+  Broiled
+  Chowder
+  English Lemon Stewed
+  Filled, Turkish Style
+  Frying
+  Frying, Jewish Method
+  Lemon
+  Marinirte
+  Piquant
+  Roe, Scalloped
+  Salad
+  Salad for Twenty People
+  Sandwiches
+  Sautéd
+  Scalloped
+  Stock
+  Sweet and Sour
+  Sweet Sour
+  Sweet Sour, with Wine
+  to Bone
+  to Clean
+  to Open
+  to Skin
+  with Garlic
+  with Horseradish Sauce
+  with Sauerkraut
+Floating Island
+Flour
+  Balls, Boiled with Almonds for Soup
+  Brown, Soup
+  Foods
+Flounders, Baked
+Foam Sauce
+Foam Torte
+Freezing Creams and Water Ices
+French Dressing
+French Pancakes
+French Puffs
+French Prunes in Cognac
+Fritada
+Fritter Batter
+Fritter Beans
+Frosting, Instantaneous
+Frosting, Plain
+Frozen Cream Cheese, with Preserved Figs
+  Custard
+  Desserts
+  Puddings, Directions
+Fruit and Nut Salad
+  Cake
+  Drinks
+  Juices
+  Loaf
+  Punch for Twenty People
+Salad
+  Sauces
+  Sherbets
+  Soup
+  Syrups
+  Tartlets
+  Wheels
+Fruits, Fresh
+Frying, Directions for
+Fudge
+
+
+*G*
+
+Gaenseklein
+Gansleber in Sulz
+Gansleber Purée in Sulz
+Garlic, Sauce
+Garnishes and Dumplings for Soups
+Gefillte Fisch
+Gefillte Fisch with Egg Sauce
+Gefillte Milz (Milt)
+German Hazelnut Torte
+German Pancakes
+German Puffs
+Geroestete Fervelehen
+Geschundene Gans
+Gewetsh (Servian)
+Giblets
+Gingerbread
+Ginger Wafers
+Glacé for Candies
+Glueh
+Gluten Gems
+Gold Cake
+Golden Buck
+Goose Cracklings (Grieben)
+  Breast, Roast
+  Fat, to Render
+  Liver
+  Liver Aspic
+  Liver with Glacéd Chestnuts
+  Liver with Mushroom Sauce
+  Meat Preserved in Fat
+  Minced, Sandwiches
+  Minced, Hungarian Style
+  Neck, Stuffed
+  Neck, Stuffed, Russian Style
+  Roast
+  Smoked
+  Stewed Piquant
+Gooseberries, Canned
+Gooseberry Relish
+Goulash, Hungarian
+  Russian
+Grafton Cake, Layers and Small Cakes
+Graham Muffins
+Grape Conserve
+  Jelly
+  Pie
+  Preserves
+Grapefruit
+  Cocktail
+  Salad
+Grapes, Spiced
+Grated Apple Pie
+Grated Apple Pudding
+Green Kern Soup
+Green-tree Layer Cakes and Icing
+Griddle Cakes
+Grieben
+Grimslich
+
+
+*H*
+
+Hamburger Steak
+Hard Sauce
+Hash, Baked
+Hasty Pudding
+Hecht (Pickerel)
+Herring, Chopped
+  Chopped, Baked
+  Cream of, Soup, Russian style
+  Marinirte
+  Salad
+  Salt
+  Soused
+  Stuffed
+Hesterliste
+Hickory Nut Macaroons
+Hollandaise Sauce
+Hominy
+Honey Cakes
+Honey Corn Cakes
+Honey Pudding
+Horseradish and Beet Relish
+Horseradish Sauce
+How to Set the Talk for the Seder Service
+Huckleberry Cake
+  Compote
+  Pie
+  Pudding
+Hungarian Almond Cookies
+Hungarian Fruit Salad
+Hungarian Goulash
+Hungarian Vegetable Salad
+Hurry Ups (Oatmeal Cookies)
+Husk Tomatoes, Pickled
+
+
+*I*
+
+Ice-box Cake
+Icing, Boiled
+Icing, Unboiled
+Icings and Fillings for Cakes
+Imberlach
+Imitation Pate de Foi Gras
+Irish Stew
+
+
+*J*
+
+Jellies and Preserves
+  To Cover Jelly Glasses
+  To Test Jelly Made at Home
+Jelly Roll
+Jelly Sauce
+Johnnie Cake
+Julienne Soup
+
+
+*K*
+
+Kaffee Kuchen (Cinnamon)
+Kal Dolmar
+Kale
+Kartoffel Kloesse
+Kedgeree
+Kentucky Chrimsel
+Kimmel Sauce
+Kindel
+Kindlech
+Kirsch Sauce
+Kischkes
+Kischkes, Russian Style
+Knoblauch, Sauce
+Koch Kaese (Boiled Cheese)
+Koenig Kuchen
+Kohl-rabi
+Kohl-rabi with Breast of Lamb
+Kolatchen
+Kraus-gebackenes
+Kremslekh
+Kreplech, Cheese
+Kreplech, Force-meat for
+Kreplech or Butterflies
+Krosphada
+Kugel
+  Apple
+  Kraut
+  Matzoth
+  Noodle
+  Pear
+  Rice
+  Scharfe
+  Shabbas
+
+
+*L*
+
+Lady Fingers
+Lamb and Macaroni
+Lamb, Breast of, with Kohl-rabi
+Lamb Chops
+Lamb Stew (Tocane)
+Lamplich
+Leaf Puffs
+Leberknadel
+Lebkuchen
+Lebkuchen, Old-fashioned
+Leek Soup
+Left-over Meat
+Left-over Cereals
+Lekach
+Lemon Cake
+  Cream Filling
+  Extract
+  Ginger Sherbet
+Ice
+  Jelly for Layer Cake
+  Peel
+  Pie
+  Preserves
+  Puffs
+  Sauce for Puffs
+  Sauce
+  Tart (Fleischig)
+Lemonade, Egg
+  in Large Quantities
+  Maraschino
+  Milk
+  Pineapple
+  Quick
+Lentil, Cream of Soup
+  Sausages
+  Soup
+Lentils, Baked
+Lettuce
+  Boiled
+  Cream of Soup
+  Dressing for
+  Salad
+  Sandwiches
+Lima Bean Salad
+Lima Beans, Green
+Linser Tart
+Linzen (Lentil) Soup
+Linzen, Sweet Sour
+Linzer Torte
+Little French Cakes
+Liver, Kloesse
+Loaf, Cocoanut Cake
+
+
+*M*
+
+Macaroni, Baked with Cheese
+  Boiled
+  Savory
+  with cheese
+Macaroon Island
+  Tarts
+Mackerel, Baked
+  Boiled, Salt
+  Broiled, Salt
+  Salad
+  Salt, Broiled
+Macrotes
+Maître d'Hôtel Butter
+Maître d'Hôtel Sauce
+Mamouras (Turkish)
+Mandel Torte
+Mandelchen
+Maple Bisque
+  Mousse
+  Sugar Icing
+Maraschino Lemonade
+Marble Cake
+Marinirte Fish
+Marmalades--Directions
+Marmelitta
+Marrow Bones
+Marrow Dumplings
+Marshmallow Filling
+Marshmallow Salad
+Matrimonies
+Matzoth Charlotte
+  Dipped in Eggs
+  Eirkuchen
+  Kleis
+  Kleis, Filled
+  Meal Cake
+  Meal Kleis
+  Meal Macaroons
+  Meal Noodles
+  Plum Pudding
+  Scrambled
+  Shalet
+  Spice Cake
+  with Scrambled Eggs
+Mayonnaise Colored
+  Dressing
+  Especially for Salmon
+  of Flounder
+  of Whole Tomatoes
+  White
+  with Whipped Cream
+Meat Chopped, with Raisins (Roumanian)
+  Dressing for Poultry
+  Olives
+Pie
+  Substitutes
+Meats
+Mehlspeise (Flour Foods)
+Melange
+Merber Deck
+Merber Kuchen
+Merber Teig
+Meringue, to Make and Bake
+Milk and Cheese, Soup
+Milk or Cream Soup
+Milk, Clabbered
+Milt, Stewed
+Mina, Turkish
+Mince Pie
+Mint Sauce
+Mirlitious
+Mixed Pickles and Dressing
+Mocha Frosting
+Mocha Mousse
+Mocha Torte
+Mock Cherry Pie
+  Chilli Con Carne
+  Duck
+  Fish Chowder
+  Mince Pie
+  Olives
+  Turtle Soup
+  Whipped Cream Filling
+Mohn Cakes, Small
+  Plaetzchen
+  (Poppy Seed) Roley Poly
+  Wachtel
+Mohntorte
+Mohntorts
+Monterey Salad
+Mother's Delicious Cookies
+Mother's Dill Pickles
+Muffins
+Muffins and Biscuits
+Mulled Wine
+Mulligatawny Soup
+Mushroom and Barley Soup
+Mushroom Catsup
+Mushroom Sauce
+Mushrooms Broiled
+  Creamed
+  Fresh, with Eggs
+  Sautéd
+  Scalloped
+Muskmelons
+Muskmelons, Pickled
+Mustard Dressing
+  Pickles
+  Sardine Paste for Sandwiches
+  Sauce
+Mutton Broth
+  Breast of, Stewed with Carrots
+  Chops
+  Curried
+  Roast with Potatoes
+  Stuffed Shoulder
+
+
+*N*
+
+Nahit (Russian Peas)
+Napf Kuchen (Bunt)
+Napkin Pudding
+Neapolitan Jelly
+  Salad
+Nesselrode Pudding
+Niagara Salad
+Noodle Puffs
+  Pudding
+  Soup
+Noodles
+  and Apples
+  and Mushrooms
+  Broad
+  for Soup
+  Milk
+  Scalloped, and Prunes
+  with Butter
+  with Cheese
+Nut Cake
+  Honey Cake
+Nutmeg Cakes (Pfeffermiesse)
+  and Cheese Relish
+  and Raisin Sandwiches
+  Icing
+  Loaf
+Roast
+  Salad
+
+
+*O*
+
+Oatmeal, Cold
+  Cookies
+  Porridge
+  with Cheese
+Okra, Boiled
+  Gumbo (Southern) Soup
+Old-fashioned Hamburger Cookies
+Old-fashioned Molasses Cookies
+Olive Sandwiches
+  Sauce
+Omelet
+  Corn
+  Cheese
+  Herb
+  Rum
+  Soufflé
+  Spanish
+  Sweet
+  Sweet Almond
+  Sweet, for One
+  White Sauce
+One-Egg Cake
+Onion, Boiled
+  Chopped, and Chicken Fat
+  Pickled
+  Sauce
+  Scalloped
+  Soup
+Orangeade
+Orange Cake
+  Chips
+  Fritters
+  Ice
+  Icing
+  Marmalade
+Oranges
+Oxtail Soup
+Oxtails, Braised
+Oyster Plant--Salsify
+
+
+*P*
+
+Palestine Soup
+Pancakes, Fritters, etc.
+Paprika Carp
+Parsnips
+Parve Cookie and Pie Dough
+Parve Cookies
+Passover Dishes
+Pea, Dried, Fritters
+  Dried, Soup
+  Green, Purée
+  Green, Soup
+  Purée
+  Split, Soup (Milchig)
+Peas and Carrots
+  Green
+  Green and Pfärvel
+  Green, and Rice
+  Sugar
+Peach Butter
+  Cocktail
+  Compote
+  Cream Pie
+  Cream Tarts
+  Ice Cream
+  Kuchen
+  Pie
+  Pudding
+  Short Cake
+  Syrup
+Peaches
+  Brandied
+  Canned
+  Pickled
+  Preserved
+  Scalloped
+Pears, Canned
+  Brandied
+  Compote of
+  Gingered
+  Pickled
+Pecan Nut Macaroons
+Pepper and Cheese Salad
+  Mangoes
+  Salad
+Peppers, Green
+  Green, Broiled
+Green, for Salad
+  Green, Stuffed with Vegetables
+  Stewed
+  Stuffed
+  Stuffed with Meat
+  Stuffed with Nuts
+  Sweet Green, and Cheese
+Pesach Borsht
+Pesach Cake with Walnuts
+Peter Pan Dessert
+Pfärvel
+  and Green Peas
+  Grated Egg for Soup
+  Fleischig
+Piccalilli
+Pickerel
+Pickle for Salmon
+  Sauce
+Pickles and Relishes
+Pie Crust
+  Fleischig
+  Merber Teig
+Pies and Pastry
+Pigeon Pie
+  Soup
+Pigeons, Nest or Squabs
+Pike with Egg Sauce
+Pilaf
+  (Turkish Style)
+  (Russian Style)
+Pineapple
+  and Banana Cocktail
+  Candied
+  Canned
+  Compote
+  Fritters
+  Ice
+  Ice Cream
+  Pie
+  Preserved
+  Soufflé
+Pinoche
+Piquante Fish
+Piquante Sauce
+Pistachio Cream
+Plaetchen
+Plain Bunt
+Plain Wafers
+Plum Conserve
+  Knoedel (Hungarian)
+  Pie
+  Pudding
+  Pudding for Thanksgiving Day
+Plums, Canned
+  Pickled
+  Spiced German
+  Sweet Potatoes and Meat
+Poached Egg Sandwiches
+Pocket Books
+Polenta
+Polish Salad
+Popovers
+Poppy Seed Cookies
+Potato Balls with Parsley
+  Boiled, Pudding
+  Cake
+  Cakes
+  Croquettes
+  Flour Noodles
+  Flour Pudding
+  Flour Sponge Cake
+  Grated Irish, for Soup
+  Marbles
+  Noodles
+  Pancakes
+  Plum Knoedel (Hungarian)
+  Pudding
+  Puff
+  Puff, Bohemian
+  Ribbon
+  Salad
+  Soup
+  Stuffing
+  Surprise
+Potatoes
+  and Corn
+  and Pears
+  au Gratin
+  Baked
+Boiled
+  Boiled in their Jackets
+  Creamed
+  Curried
+  for Twenty People
+  French Fried
+  German Fried
+  Hashed Brown, Lyonnaise
+  (Hungarian Style)
+  Imitation New
+  Mashed
+  New
+  Roast
+  Saratoga Chips
+  Scalloped
+  Stewed
+  Stewed with Onions
+  Stewed, Sour
+  Stuffed
+  with Caraway Seeds
+Poultry
+  to Clean
+  to Dress
+  to Stuff
+Pound Cake
+Prepared Mustard
+Preparing Salt for Freezing Creams
+Preserved Fruit
+Prince Albert Pudding
+Prune and Raisin Pie
+  Custard
+  Fresh, Cake
+  German, Butter
+  Kuchen
+  Pie
+  Pudding
+  Sauce
+  Soufflé
+  Whip
+Prunes
+  and Chestnuts
+  Baked
+  Steamed
+  Stewed
+  Stuffed
+  without Sugar
+Pudding à la Grande Belle
+  Sauces
+Puff Paste
+Pumpkin Pie
+Punch Ices
+Purim Cakes
+  Krapfen
+  Puffs
+
+
+*Q*
+
+Queen Bread Pudding
+Queen Fritters
+Queen of Trifles
+Quick Bernaise Sauce
+Quince Cheese
+  Jelly
+Quinces, Canned
+  Brandied
+  Jellied
+  Preserved
+
+
+*R*
+
+Radish Preserves, Russian Style
+Radishes
+Raisin Compote
+  Sauce
+  Stuffing
+  Wine, No. 1
+        No. 2
+Raisins and Chestnuts
+Ramekins of Egg and Cheese
+Raspberry and Currant Jelly
+  Cocktail
+  Ice
+  Jam
+  Jelly
+  Vinegar
+Raspberries
+  and Currants
+  and Currants, Canned
+  Canned
+  Compote of
+Red Mullet in Cases
+Red Pepper Canapés
+Red Raspberry Float
+Redsnapper with Tomato Sauce
+Red Wine Soup
+Rendered Butter
+Rhubarb and Orange Marmalade
+  Baked
+  Canned
+  Canned, Ready for
+  Use
+  Pie
+  Pudding
+  Sauce
+Rice and Cheese
+  and Green Peas
+  and Nut Loaf
+  Baked
+  Boiled
+  Boiled, with Pineapple
+  Broth
+  Custard
+  in Milk
+  Muffins
+  Pancakes or Griddle Cakes
+  Pudding
+  Steamed
+  Sweet
+  with Grated Chocolate
+  with Tomatoes
+Rolls
+  Cinnamon
+  Crescent
+  French
+Rosel, Beet Vinegar
+Rothe Gritze
+Rum Pudding
+Rum Sauce
+Russian Dressing
+  Fish Cakes
+  Fruit Salad
+  Goulash
+  Iced Tea
+  Punch Torte
+  Salad
+  Tea Cakes
+Rye Bread Pudding
+Rye Bread Torte
+Rye Flour Muffins
+
+
+*S*
+
+Sago
+  Pudding with Strawberry Juice
+Salad Dressings
+Salads, Directions for Making
+  Green
+  to Marinate
+Salmon and Brown Bread and Caviar Sandwiches
+  Creamed
+  Cutlet
+  Loaf
+  Salad
+  Sandwiches
+Salsify, Scalloped
+  Oyster Plant
+Salt Pickles
+Salted Almonds
+Salted Peanuts
+Salzgurken
+Sand Torte
+Sandwiches
+Saratoga Chips
+Sardellen
+Sardellen, or Herring Sauce
+Sardine Canapés
+Sardine Sandwiches
+Sauces for Fish and Vegetables
+Sauces for Meats
+Sauerbraten
+Sauerkraut
+  and Brisket of Beef
+  Boiled
+Sautéd Corn Meal Mush
+Savarin
+Schalet (Shabbas Soup)
+  Apple, No. 1
+  Apple, No. 2
+  Carrot
+  Noodle
+Potato
+  Seven Layer
+Schnecken
+Schwem Kloesse
+Senfgurken
+Shad, Baked
+Shad Roe
+Shavings
+Sherry Cobbler
+Slaitta (Roumanian)
+Slaw, Cold
+  Cold, Dressing for
+  Hot
+Smelts, Boned, Sautéd
+Snip Noodles, Fried
+Snowballs
+Snowflakes
+Soap, to Make
+Soda Cream
+Sole, Fillet of
+Sole with Wine (French Recipe)
+Soup Meats
+Soup Stock, Directions
+  White
+Soups
+Sour Cream Dressing
+  Cream Kolatchen
+  Milk Biscuits
+  Milk Cookies
+  Milk Pancakes
+  Milk Soup
+  Soup (for Purim)
+  Spatzen
+Spaghetti
+Spaghetti and Meat
+Spanish Onion Rarebit
+  Liver
+  Pie
+  Rice
+  Sauce
+Spaetzlen or Spatzen
+Spatzen
+Spice Cake
+Spice Roll
+Spinach
+  Fleischig
+  Soup
+  with Cream Sauce
+Springele
+Sponge Cake
+  Cakes, Small
+  Dumplings
+Squab en Casserole
+Squabs or Nest Pigeons
+  Broiled
+Squash Fritters
+  Stewed
+  Salad (Turkish Style)
+Steamed Berry Pudding
+Steamed Puddings
+Stollen
+Strawberries
+  à la Bridge
+  and Pineapple Preserves
+  Canned
+  in the Sun
+  Preserved
+Strawberry Cocktail
+  Dessert
+  Ice Cream
+  Jelly
+  Pie
+  Sherbet
+  Shortcake with Matzoth Meal
+  Shortcake, Biscuit Dough
+String Bean Salad
+Striped Bass
+Strudel aus Kalbslunge
+  Almond
+  Apple
+  Cabbage
+  Cherry
+  Mandel
+  Quark (Dutch Cheese)
+  Rahm
+  Rice
+Succotash
+Suet Pudding with Pears
+Sugar Cookies
+Sugar Syrup
+Sulz
+Sulze von Kalbsfuessen
+Sunshine Cake
+Sweetbread Salad
+  Sauté with Mushrooms
+Sweetbreads
+  Glacé; Sauce Jardinière with Spaghetti
+  Stewed
+Sweet Entrée of Ripe Peaches
+Sweet Pickles
+Sweet Potato Pie
+Sweet Potato Pudding
+Sweet Potatoes and Apples
+  Boiled
+  Candied
+  Fried
+  French Fried
+  Plums and Meat
+  Roast
+  Roast with Meat
+Swiss Chard
+Swiss Creamed Fish
+
+
+*T*
+
+Tapioca
+Tapioca Custard
+Tartare Sauce
+Tartlets
+Tea
+Tea Cakes, Russian
+Tea Rolls
+Tea, Russian Style
+Teiglech
+Teufelsgurken
+Time Table for Baking Cakes
+  for Boiling Meats
+  for Boiling Vegetables
+  for Broiling Meats
+  for Canning Vegetables
+  for Roasting Meats
+Tipsy Pudding
+Toast, Buttered
+  Cinnamon, for Tea
+  Milk or Cream
+Toasted Cheese Sandwiches
+Tocane, Lamb Stew
+Tomato, Baked with Eggplant
+  Catsup
+  Cream of
+  Custards
+  Green, Pickle
+  Green or Yellow Plum, Preserves
+  Purée
+  Salad (French Dressing)
+  Sauce
+  Sauce (Chilli)
+  Soup
+  Soup with Rice
+Tomatoes,
+  Canned, Stewed
+  Creole
+  Eggs and Cheese, Hungarian Style
+  Green Dill
+  Fried
+  Fried Green
+  Ripe
+  Scalloped
+  Stewed
+  Stuffed
+  Stuffed, Cheese Salad
+  Stuffed, Salad
+  with Rice
+  Yellow, Stuffed
+Tongue,
+  Boiled (Sweet and Sour)
+  Filled
+  Pickled Beef
+  Sandwiches
+  Smoked
+  Smothered
+Topfa Dalkeln (Cheese Cakes)
+Tripe à la Creole
+Tripe, Family Style
+Trout, Boiled
+Tscholnt (Shabbas Soup)
+Tchorba (Turkish Scrap)
+Tsimess
+Turkey, Roast
+  Neck, Stuffed Turkish
+  Style
+  Soup
+Turnip Soup
+Turnips
+  Boiled
+  Hashed
+Tutti-Frutti
+Tutti-Frutti Ice Cream
+
+
+*U*
+
+Ueberschlagene Matzoth
+Unfermented Grape Juice
+Utensils for Jelly Making
+
+
+*V*
+
+Vanilla Cookies
+  Extract
+  Ice Cream
+  Sauce
+Veal, Breast of, Roasted
+  Fricasseed, with Cauliflower
+  Loaf
+  Roast
+  Salad
+  Sandwiches
+  Shoulder or Neck, Hungarian Style
+  Soup
+  Stewed
+  Stuffed Shoulder of
+  Sweetbreads, Fried
+Vegetable Fritters
+  Hash
+  Meat Pie
+  Soup
+  Soup (Milchig)
+Vegetables
+  Directions for Canning
+  General Remarks
+Vienna Pastry for Kipfel
+Vienna Prater Cake
+Vienna Sausage
+Vinegar Pie
+Vinaigrette Sauce
+
+
+*W*
+
+Waffles, One-Egg
+Waffles, Three-Egg
+Waldorf Salad
+Walnut Macaroons
+Walnut Torte
+Water-Lily Salad
+Watermelon Pickle
+  Sherbet
+Watermelons
+Wedding Cake
+Welsh Rarebit
+Wheat Cereals
+Wheat Muffins
+Whipped Cream
+Whipped Cream Pie
+White Cake
+  Caviar
+  Fondant
+  Sauce (for Vegetables)
+Wiener Braten (Vienna Roast)
+  Kartoffel Kloesse
+  Kipfel
+  Studenten Kipfel
+Windbeutel
+Wine Sauce
+Winter Jelly
+
+
+*Y*
+
+Yeast
+  Home-made
+  Kranz
+Yom-Tov Soup
+
+
+*Z*
+
+Zuemimo Sauce
+Zwieback
+  Anise
+  Torte
+Zwiebel Matzoth
+Zwiebel Platz
+
+
+
+*TABLE OF WEIGHTS AND MEASURES*
+
+All measurements should be made level.
+
+ 2 gills                      =   1 cup
+ 2 cups                       =   1 pint
+ 2 pints                      =   1 quart
+ 4 quarts                     =   1 gallon
+16 ounces                     =   1 pound
+ 8 quarts                     =   1 peck
+ 4 pecks                      =   1 bushel
+60 drops                      =   1 teaspoon
+ 4 saltspoons                 =   1 teaspoon
+ 3 teaspoons                  =   1 tablespoon
+ 4 tablespoons                = 1/4 cup
+ 4 tablespoons                =   1 wine-glass
+ 2 tablespoons of butter,
+    sugar, salt               =   1 ounce
+ 4 tablespoons of flour       =   1 ounce
+16 tablespoons                =   1 cup
+ 4 cups of flour              =   1 pound
+ 2 cups of solid butter       =   1 pound
+ 2 cups of granulated sugar   =   1 pound
+ 3 cups of corn meal          =   1 pound
+ 2-2/3 cups of powdered sugar =   1 pound
+ 2-2/3 cups of brown sugar    =   1 pound
+ 2 cups of solid meat         =   1 pound
+ 1 cup of shelled almonds     = 1/4 pound
+ 1 cup of raisins or currants =   6 ounces
+ 1 cup of cornstarch          = 1/4 pound
+10 unbroken hen's eggs        =   1 pound
+Butter, size of an egg        =   2 ounces
+
+*MEASUREMENT OF FOOD MATERIALS*
+
+The success of a recipe is often due to exactness in measuring
+ingredients, as well as to the care with which directions are followed.
+
+The recipes in this book have been compiled in accordance with the Table
+of Standard Measurements, which is generally followed by expert cooks.
+Experienced cooks can measure by sight, but those less expert need
+definite guides. The Table of Weights and Measures will be found on the
+inside front cover.
+
+Dry ingredients, such as flour, sugar, spices and soda, should be sifted
+before measuring. Sift lightly into the bowl, dip the spoon into it,
+lift it slightly heaped, and then _level_ it by sliding the edge of a
+knife across the top of the spoon. Do not level by pressing it.
+
+To measure one-half spoonful, fill and level the spoon, then divide in
+halves, _lengthwise_; for quarter-spoonfuls, cut the halves crosswise.
+
+A cupful is an _even_ cup, leveled off, _not_ shaken down. Accurate
+portions of the cup may be found by using the special measuring cups,
+with thirds and fourths indicated.
+
+The tablespoons, dessert and teaspoons used in measuring, should be of
+the regulation sizes, made of silver. The cup should be the regulation
+half-pint cup. These cups can be had in glass, tin, granite and aluminum
+ware; the measuring spoons (all sizes) in aluminum ware.
+
+A spoonful of liquid is a spoon filled to the brim.
+
+A tablespoon of melted butter should be measured _after_ melting.
+
+A spoonful of butter, melted, should be measured _before_ melting.
+
+
+
+
+
+End of the Project Gutenberg EBook of The International Jewish Cook Book
+by Florence Kreisler Greenbaum
+
+*** END OF THE PROJECT GUTENBERG EBOOK 12350 ***
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+metadata, and any other content or labor, has been confirmed to be
+in the PUBLIC DOMAIN IN THE UNITED STATES.
+
+Procedures for determining public domain status are described in
+the "Copyright How-To" at https://www.gutenberg.org.
+
+No investigation has been made concerning possible copyrights in
+jurisdictions other than the United States. Anyone seeking to utilize
+this eBook outside of the United States should confirm copyright
+status under the laws that apply to them.
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+Project Gutenberg (https://www.gutenberg.org) public repository for
+eBook #12350 (https://www.gutenberg.org/ebooks/12350)
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+The Project Gutenberg EBook of The International Jewish Cook Book
+by Florence Kreisler Greenbaum
+
+This eBook is for the use of anyone anywhere at no cost and with
+almost no restrictions whatsoever.  You may copy it, give it away or
+re-use it under the terms of the Project Gutenberg License included
+with this eBook or online at www.gutenberg.org
+
+
+Title: The International Jewish Cook Book
+       1600 Recipes According to the Jewish Dietary Laws with the Rules for
+       Kashering; The Favorite Recipes of America, Austria, Germany, Russia,
+       France, Poland, Roumania, Etc., Etc.
+       
+
+Author: Florence Kreisler Greenbaum
+
+Release Date: May 14, 2004 [EBook #12350]
+
+Language: English
+
+Character set encoding: ISO-8859-1
+
+*** START OF THIS PROJECT GUTENBERG EBOOK THE INTERNATIONAL JEWISH COOK BOOK ***
+
+
+
+
+Produced by Paul Murray, Sander van Rijnswou and PG Distributed
+Proofreaders. Produced from images from Feeding America: The Historic
+American Cookbook Project at Michigan State University
+(http://digital.lib.msu.edu/cookbooks/index.cfm)
+
+
+
+
+
+
+THE INTERNATIONAL JEWISH COOK BOOK
+
+_By_
+
+FLORENCE KREISLER GREENBAUM
+
+Instructor in Cooking and Domestic Science
+
+1600 RECIPES ACCORDING TO
+THE JEWISH DIETARY LAWS
+WITH _the_ RULES _for_ KASHERING
+
+       *       *       *       *       *
+
+THE FAVORITE RECIPES OF
+AMERICA, AUSTRIA, GERMANY,
+RUSSIA, FRANCE, POLAND,
+ROUMANIA, Etc., Etc.
+
+_SECOND EDITION_
+
+1919
+
+
+
+*PUBLISHERS' NOTE*
+
+
+It is with pleasure, and pardonable pride, that the Publishers announce
+the appearance of _The International Jewish Cook Book_, which, "though
+we do say it ourselves," is the best and most complete _kosher_ cook
+book ever issued in this country. It is the direct successor to the
+"Aunt Babette Cook Book," which has enjoyed undisputed popularity for
+more than a generation and which is no longer published. _The
+International Jewish Cook Book_ is, however, far superior to the older
+book. It is much larger and the recipes are prepared strictly in
+accordance with the Jewish dietary laws.
+
+The author and compiler, Mrs. Florence K. Greenbaum, is a household
+efficiency woman, an expert Jewish cook, and thoroughly understands the
+scientific combining of foods. She is a graduate of Hunter College of
+New York City, where she made a special study of diet and the chemistry
+of foods. She was Instructor in Cooking and Domestic Science in the
+Young Women's Hebrew Association of New York, and is now Instructor and
+Lecturer for the Association of Jewish Home Makers and the Central
+Jewish Institute, both under the auspices of the Bureau of Jewish
+Education (Kehillah).
+
+Mrs. Greenbaum knows the housewife's problems through years of personal
+experience, and knows also how to economize. Many of these recipes have
+been used in her household for three generations and are still used
+daily in her home. There is no one better qualified to write a Jewish
+Cook Book than she.
+
+Suggestions and additional recipes, for inclusion in later editions of
+the book, will be gratefully accepted by
+
+THE PUBLISHERS. _New York, February, 1918_.
+
+
+
+
+
+*PREFACE*
+
+
+In compiling these recipes every effort has been made to bear in mind
+the resources of the Jewish kitchen, as well as the need of being
+economical and practical.
+
+The aim throughout has been to lay special emphasis on those dishes
+which are characteristically Jewish--those time-honored recipes which
+have been handed down the generations by Jewish housewives (for the
+Sabbath, Passover, etc). But the book contains a great many other
+recipes besides these, for the Jewish cook is glad to learn from her
+neighbors. Here will be found the favorite recipes of Germany, Hungary,
+Austria, France, Russia, Poland, Roumania, etc.; also hundreds of
+recipes used in the American household. In fact, the book contains
+recipes of every kind of food appealing to the Jewish taste, which the
+Jewish housewife has been able to adapt to the dietary laws, thus making
+the Cook Book truly _International_.
+
+The manner of presentation is clear and simple, and if directions are
+followed carefully, will insure success to the inexperienced housewife.
+For the book has been largely planned to assist her in preparing
+wholesome, attractive meals; to serve the simplest as well as the most
+elaborate repast--from appetizer to dessert--without transgressing the
+dietary laws. At the same time the book offers many valuable suggestions
+and hints to the most expert cook.
+
+In this book are also directions for making meat substitutes and many
+economies of the hour, which have been added to meet the needs of the
+present day.
+
+
+
+
+*REMARKS*
+
+
+The Jewish housewife enjoys the enviable reputation of being a good
+cook; in fact she is quite famous for her savory and varied dishes. Her
+skill is due not so much to a different method of cooking as to her
+ingenuity in combining food materials. The very cuts of meat she has
+been always accustomed to use, are those which modern cooks are now
+advising all to use. The use of vegetables with just enough meat to
+flavor, as for instance in the Shabbos Shalet, is now being highly
+recommended.
+
+While it is not given to each and every woman to be a good cook, she can
+easily acquire some knowledge of the principles of cooking, namely:
+
+1. That heat from coal, charcoal, wood, gas or electricity is used as a
+medium for toasting, broiling or roasting.
+
+2. That heat from water is used as a medium for boiling, simmering,
+stewing or steaming.
+
+3. That heat from fat is used as a medium for deep fat frying.
+
+4. That heat from heated surfaces is used in pan-broiling, sauté,
+baking, braising or pot-roasting.
+
+The length of time required to cook different articles varies with the
+size and weight of same--and here is where the judgment of the housewife
+counts. She must understand how to keep the fire at the proper
+temperature, and how to manage the range or stove.
+
+In planning meals try to avoid monotony; do not have the same foods for
+the same days each week. Try new and unknown dishes by way of variety.
+Pay attention to garnishing, thereby making the dishes attractive to the
+eye as well as to the palate.
+
+The recipes in this book are planned for a family of five, but in some
+instances desserts, puddings and vegetables may be used for two meals.
+Cakes are good for several days.
+
+Do not consider the use of eggs, milk and cream an extravagance where
+required for certain desserts or sauces for vegetables, as their use
+adds to the actual food value of the dish.
+
+As a rule the typical Jewish dish contains a large proportion of fat
+which when combined with cereal or vegetable fruits, nuts, sugar or
+honey, forms a dish supplying all the nourishment required for a
+well-balanced meal. Many of these dishes, when combined with meat,
+require but a small proportion of same.
+
+Wherever fat is called for, it is intended that melted fat or dripping
+be used. In many of the dishes where fat is required for frying, any of
+the good vegetable oils or butter substitutes may be used equally well.
+These substitutes may also be used in place of butter or fat when same
+is required as an ingredient for the dish itself. In such cases less fat
+must be used, and more salt added. It is well to follow the directions
+given on the containers of such substitutes.
+
+It is understood that all meats be made _kosher_.
+
+Before preparing any dish, gather all materials, and see that all the
+ingredients are at hand.
+
+
+
+
+*RULES FOR KASHERING*
+
+
+In the religious and dietary laws of the Jewish people, the term
+"kasher" is applied to the preparation of meat and poultry, and means
+"to render fit" or "proper" for eating.
+
+1. To render meat "fit" for food, the animal must be killed and cut up
+according to the Jewish method of slaughter, and must be purchased from
+a Jewish butcher.
+
+2. The meat should be put into a pan, especially reserved for this
+purpose, entirely covered with cold water, and left to soak for half an
+hour. Before removing the meat from the water every particle of blood
+must be washed off. It should then be put upon the salting board (a
+smooth wooden board), placed in a slanting position, or upon a board
+with numerous perforations, in order to allow the blood to freely flow
+down. The meat should then be profusely sprinkled on all sides with
+salt, and allowed to remain in salt for one hour. It is then removed,
+held over a sink or pan, and well rinsed with cold water three times, so
+that all the salt is washed off. Meat left for three days or more
+unsoaked and unsalted, may be used only for broiling over coals; it may
+not be cooked in any other way.
+
+The ends of the hoofs and the claws of poultry must be cut off before
+the feet are _kashered_.
+
+Bones with no meat or fat adhering to them must be soaked separately,
+and during the salting should not be placed near the meat.
+
+3. The liver must be prepared apart from the meat. It must be cut open
+in both directions, washed in cold water, and broiled over the fire, and
+salted while it is broiling. It should be seared on all sides. Water
+must then be poured over it, to wash the blood away. It may then be used
+in any manner, as the heat has drawn out the blood. Small steaks and
+chops may be _kashered_ in the same way.
+
+4. The heart must be cut open, lengthwise, and the tip removed before
+being soaked, so that the blood may flow out. The lungs likewise must be
+cut open before being soaked. Milt must have veins removed.
+
+5. The head and feet may be _kashered_ with the hair or skin adhering
+to them. The head should, however, be cut open, the brain taken out, and
+_kashered_ separately.
+
+6. To _kasher_ suet or fat for clarifying, remove skin, and proceed as
+with meat.
+
+7. Joints from hind-quarters must not be used, until they have been
+"porged," which means that all veins of blood, forbidden fat, and
+prohibited sinew have been removed. In New York City no hind-quarter
+meat is used by orthodox Jews.
+
+8. All poultry must be drawn, and the inside removed before putting in
+water.
+
+Cut the head off and cut the skin along the neck; find the vein which
+lies between the tendons, and trace it as far back as possible; at the
+back of the neck it divides into two branches, and these must be
+removed.
+
+Cut off the tips of the wings and the claws of the feet. Proceed as with
+meat, first cutting open the heart and the liver. Eggs found inside of
+poultry, with or without shells, must be soaked and when salted be
+placed in such a position that the blood from the meat does not flow
+upon them. Such eggs may not be eaten with milk foods.
+
+In conducting a kosher kitchen care must be taken not to mix meat and
+milk, or meat and butter at the same meal.
+
+The utensils used in the cooking and serving of meat dishes may not be
+used for milk dishes. They should never be mixed.
+
+Only soaps and scouring powders which contain no animal fat are
+permitted to be used in washing utensils. Kosher soap, made according to
+directions for making hard soap, may be used in washing meat dishes and
+utensils.
+
+To follow the spirit as well as the letter of the dietary laws,
+scrupulous cleanliness should always be observed in the storing,
+handling and serving of food.
+
+It is very necessary to keep the hands clean, the flours and cereals
+clean, the ice-box clean, and the pots and pans clean.
+
+
+
+
+*CONTENTS*
+
+
+PUBLISHERS' NOTE
+PREFACE
+REMARKS
+RULES FOR KASHERING
+APPETIZERS
+SANDWICHES
+SOUPS
+GARNISHES AND DUMPLINGS FOR SOUPS
+FISH
+SAUCES FOR FISH AND VEGETABLES
+SAUCES FOR MEATS
+FRYING
+ENTRÉES
+MEATS
+POULTRY
+STUFFINGS FOR MEAT AND POULTRY
+VEGETABLES
+TIME TABLE FOR COOKING
+SALADS AND SALAD DRESSINGS
+FRESH FRUITS AND COMPOTE
+MEHLSPEISE  (FLOUR FOODS)
+CEREALS
+EGGS
+CHEESE
+BREAD
+COFFEE CAKES (KUCHEN)
+MUFFINS AND BISCUITS
+PANCAKES, FRITTERS, ETC.
+CAKES
+ICINGS AND FILLINGS FOR CAKES
+PIES AND PASTRY
+COOKIES
+DESSERTS
+STEAMED PUDDINGS
+PUDDING SAUCES
+FROZEN DESSERTS
+CANDIES AND SWEETS
+BEVERAGES
+CANNED FRUITS
+JELLIES AND PRESERVES
+BRANDIED FRUITS
+CANNED VEGETABLES
+VEGETABLES PRESERVED IN BRINE
+PICKLES AND RELISHES
+PASSOVER DISHES
+INDEX
+
+TABLE OF WEIGHTS AND MEASURES
+MEASUREMENT OF FOOD MATERIALS
+
+
+
+
+*APPETIZERS*
+
+
+CANAPÉS
+
+For serving at the beginning of dinner and giving a zest to the
+appetite, canapés are extremely useful. They may be either hot or cold
+and made of anything that can be utilized for a sandwich filling. The
+foundation bread should be two days old and may be toasted or fried
+crouton fashion. The nicest way is to butter it lightly, then set it in
+a hot oven to brown delicately, or fry in hot fat.
+
+The bread should be cut oblong, diamond shaped, in rounds, or with a
+cutter that has a fluted edge. While the toast is quite hot, spread with
+the prepared mixture and serve on a small plate with sprigs of
+watercress or points of lemon as a garnish.
+
+Another way is to cut the bread into delicate fingers, pile it log-cabin
+fashion, and garnish the centre with a stuffed olive. For cheese canapés
+sprinkle the toast thickly with grated cheese, well seasoned with salt
+and pepper. Set in a hot oven until the cheese melts and serve
+immediately.
+
+
+SARDINE CANAPÉS
+
+Toast lightly diamond-shaped slices of stale bread and spread with a
+sardine mixture made as follows:--Skin and bone six sardines, put them
+in a bowl and run to a paste with a silver spoon. Add two tablespoons of
+lemon juice, a few drops of Worcestershire sauce, a dash of pepper, two
+teaspoons of chopped parsley and four tablespoons of creamed butter.
+Garnish with a border of whites of hard-boiled eggs, finely chopped, and
+on top scatter shredded olives.
+
+
+WHITE CAVIAR
+
+Take roe of any fish, remove skin, salt; set aside over night. Next day
+beat roe apart, pour boiling water over it and stir; when roe is white,
+pour off the water and let drain; then put in pan with two tablespoons
+of oil and salt, pepper, a little vinegar, and mix well. Let stand a few
+days before using.
+
+This caviar may be substituted in all recipes for the Russian caviar or
+domestic caviar may be procured in some shops.
+
+
+CAVIAR CANAPÉS
+
+Cut the bread about one-quarter of an inch thick and two inches square
+(or round), and after it is toasted spread over each slice a teaspoon of
+ice cold caviar. Mix one teaspoon of chopped onion and one teaspoon
+chopped parsley; spread the mixture over the caviar and serve with
+quarters of lemon.
+
+
+ANCHOVY CANAPÉS
+
+Cut the bread as for caviar canapés and spread with anchovy paste. Chop
+separately the yolks and whites of hard-boiled eggs and cover the
+canapés, dividing them into quarters, with anchovies split in two
+lengthwise, and using yolks and whites in alternate quarters.
+
+
+ANCHOVY CANAPÉS WITH TOMATOES
+
+For each person take a thin slice toast covered with anchovy paste. Upon
+this place whole egg which has been boiled four minutes, so that it can
+be pealed whole and the yolk is still soft. Around the toast put tomato
+sauce.
+
+
+CHOPPED ONION AND CHICKEN FAT
+
+Chop one yellow onion very fine, add four tablespoons of chicken fat
+(melted), salt to taste. Serve on slices of rye bread. If desired, a
+hard-boiled egg chopped very fine may be mixed with the onions.
+
+
+BRAIN (APPETIZER)
+
+Cook brains, let cool and add salt; beat up with chopped onions, juice
+of one and a half lemons and olive oil. Serve on lettuce leaves.
+
+
+BLACK OLIVES
+
+Pit black olives, cut them very thin, and prepare as brain appetizer;
+beat well with fork.
+
+
+CHICKEN LIVER PASTE, No. 1
+
+Wash thoroughly several fowls' livers and then let them simmer until
+tender in a little strong soup stock, adding some sliced mushroom,
+minced onion, and a little pepper and salt. When thoroughly done mince
+the whole finely, or pound it in a mortar. Now put it back in the
+saucepan and mix well with the yolks of sufficient eggs to make the
+whole fairly moist. Warm over the fire, stirring frequently until the
+mixture is quite thick, taking care that it does not burn.
+
+It should be served upon rounds of toast on a hot dish garnished with
+parsley.
+
+
+IMITATION PATE DE FOI GRAS
+
+Take as many livers and gizzards of any kind of fowl as you may have on
+hand; add to these three tablespoons of chicken or goose fat, a finely
+chopped onion, one tablespoon of pungent sauce, and salt and white
+pepper to taste. Boil the livers until quite done and drain; when cold,
+rub to a smooth paste. Take some of the fat and chopped onion and simmer
+together slowly for ten minutes. Strain through a thin muslin bag,
+pressing the bag tightly, turn into a bowl and mix with the seasoning;
+work all together for a long time, then grease a bowl or cups and press
+this mixture into them; when soft cut up the gizzards into bits and lay
+between the mixture. You may season this highly, or to suit taste.
+
+
+CHICKEN LIVER PASTE, No. 2
+
+Take one-quarter pound chicken livers that have been boiled soft; drain
+and rub through grater, add one-quarter cup of fresh mushrooms that have
+been fried for three minutes in two tablespoons of chicken fat, chop
+these, mix smooth with the liver, moistening with the fat used in frying
+the mushrooms, season with salt, pepper, paprika and a little onion and
+lemon juice. Spread on rye bread slices. Garnish plate with a red radish
+or sprigs of parsley.
+
+
+CHOPPED HERRING
+
+Soak herring a few hours, when washed and cleaned, bone and chop. To one
+herring take one onion, one sour apple, a slice of white bread which has
+been soaked in vinegar, chop all these; add one teaspoon oil, a little
+cinnamon and pepper. Put on platter in shape of a herring with head at
+top and tail at bottom of dish, and sprinkle the chopped white of a
+hard-boiled egg over fish and then the chopped yolk.
+
+
+CHEESE BALLS
+
+Take mashed cream cheese--add butter, cream and a little paprika. You
+can chop either green peppers, almonds or olives in this mixture, or the
+juice of an onion. Roll into small balls and serve on lettuce leaves.
+This is also very good for sandwiches.
+
+
+EGG APPETIZER
+
+Boil eggs hard. Cut slice off the end, so that the egg will stand firm.
+Dip egg in French dressing, then with a pastry bag arrange sardellen
+butter on the top of egg. Have ready small squares of toasted bread,
+spread with a thin layer of sardellen butter, on which to stand the
+eggs. Caviar, mixed with some finely chopped onion, pepper and lemon
+juice, may be used instead of the sardellen butter, but mayonnaise must
+be used over the caviar.
+
+
+DEVILED EGGS WITH HOT SAUCE
+
+Take six hard-boiled eggs, cut lengthwise, remove yolk and add to same:
+one dessertspoon of melted butter, Cayenne pepper, salt and chopped
+parsley. Mash this mixture very fine and refill the whites of the eggs
+and turn over on platter.
+
+*Sauce.*--One tablespoon of butter, one tablespoon of flour, a pinch of
+Cayenne pepper, salt and one pint of milk. Stir this mixture continually
+until it thickens; beat the yolk of one egg and pour the hot gravy over
+the same. Dress with chopped parsley and eat very hot. Sherry wine can
+be added if desired.
+
+
+STUFFED YELLOW TOMATOES
+
+Take small yellow tomatoes, scrape out the centre and fill with caviar.
+Serve on lettuce or watercress.
+
+
+A DELICIOUS APPETIZER
+
+Take as many slices of delicately browned toast as people to serve,
+several large, firm tomatoes sliced, one green pepper, and store cheese.
+Place a slice of tomato on each slice of toast and season with salt and
+pepper and a dot of butter. Place several long, curly strips of pepper
+around the tomato, and cover with a thin slice of the cheese. Place in
+the oven until the cheese is melted. Serve piping hot.
+
+
+CELERY RELISH
+
+Boil about six pieces of celery root. When soft, peel and mash. Season
+with salt, pepper, a little onion powder, a teaspoon of home-made
+mustard and plenty of mayonnaise. Shape into pyramids, put mayonnaise on
+the top of the pyramid, and on top of that either a little well-seasoned
+caviar or some sardellen butter shaped in a pastry bag. Serve on a slice
+of beets and a lettuce leaf.
+
+
+SARDELLEN
+
+Take one-quarter pound salted sardellen and soak in water over night.
+Bone the next morning, put in cloth and press until dry; chop very fine,
+almost to a paste; take one-half pound sweet butter, stir to a cream and
+add the sardellen. Serve on toasted cracker or bread. Sprinkle with the
+grated yellow and grated white of egg.
+
+
+STUFFED EGGS
+
+Hard boil eggs, drop into cold water, remove shells, cut each in half
+lengthwise. Turn out yolks into a bowl. Carefully place whites together
+in pairs, mash yolks with back of a spoon. For every six yolks put into
+bowl one tablespoon melted butter, one-half teaspoon mustard (the kind
+prepared for table), one teaspoon salt, dash of cayenne pepper. Rub
+these together thoroughly with yolks. Make little balls of this paste
+the size of the yolks. Fit one ball into each pair whites.
+
+
+NUT AND CHEESE RELISH
+
+Mix one package cream cheese with one cup of chopped nut meats, one
+teaspoon of chopped parsley, two tablespoons of whipped cream, salt and
+red pepper. Roll into balls and serve cold, garnished with parsley and
+chopped nuts.
+
+
+GRAPE-FRUIT COCKTAIL
+
+Cut the grape-fruit into halves, crosswise, and scoop out the pulp,
+rejecting the white inner skin as well as the seeds. Clean the shells;
+cut the edges with a sharp knife into scallops and throw them into cold
+water. Set the pulp on the ice. At serving time put a teaspoon of
+cracked ice in the bottom of each shell; fill with the pulp, mixed
+thoroughly with powdered sugar and a little sherry, if desired; and
+place a maraschino cherry or bit of bright-colored jelly in the centre
+of each. Lay on paper doilies or surround with bits of asparagus fern.
+
+
+AMBROSIA
+
+Fill glass with alternate layers of sliced orange and cocoanut; cover
+with powdered sugar and place a maraschino cherry on the top of each.
+
+
+PEACH COCKTAIL
+
+Fill the glasses with sliced peaches; cover with orange or lemon juice;
+sweeten to taste; add a little shaved ice and serve.
+
+Apricot and cherry cocktails may be made in the same way.
+
+
+RASPBERRY COCKTAIL
+
+Mash a pint of ripe, red currants; strain them through cheesecloth; pour
+the juice over a pint of red raspberries and set on the ice to chill. At
+serving time sweeten to taste and pour into the glasses, putting one
+teaspoon of powdered sugar on the top of each.
+
+
+PINEAPPLE AND BANANA COCKTAIL
+
+Take equal parts of banana and fresh or canned pineapple; cut into small
+cubes and cover with lemon or pineapple juice. Serve in glasses or
+orange shells placed on autumn leaves or sprays of green fern.
+
+
+STRAWBERRY COCKTAIL
+
+Slice five or six large strawberries into each glass and squeeze over
+them the juice of an orange. At serving time add one heaping teaspoon of
+powdered sugar and one tablespoon of shaved ice.
+
+
+MUSK MELONS
+
+Cut melon in half, seed and put on ice one hour before serving. When
+ready to serve, fill with crushed ice and sprinkle with, powdered sugar.
+Allow one-half melon for each person. Very refreshing for summer
+luncheons or dinners. For dinner serve before soup.
+
+
+FILLED LEMONS
+
+Select good-sized lemons; cut off tip to stand the lemon upright; cut
+top for cover. Scoop out all the lemon pulp, and put in a bowl; put
+shells in a bowl of cold water. For six lemons take one box of boneless
+sardines, six anchovies, and two green peppers, cut very fine. Wet with
+lemon-juice until moist; fill in shells after wiping dry; insert a
+pimento on top; put on cover of lemon; serve on doily with horseradish
+and watercress.
+
+
+RED PEPPER CANAPÉS
+
+Mix together two chopped hard-boiled eggs, one tablespoon of chopped red
+peppers (canned), a saltspoon of salt, a tiny pinch of mustard and two
+tablespoons of grated American cheese with sufficient melted butter to
+form a paste; spread over the rounds of fried bread and place in a very
+hot oven for about three minutes. Serve on a folded napkin, garnished
+with watercress.
+
+
+SALTED PEANUTS
+
+Shell and skin freshly roasted peanuts and proceed as in salting
+almonds.
+
+
+SALTED ALMONDS
+
+Pour boiling water on the almonds; cool and remove the skins; dry
+thoroughly and brown in a hot oven, using a half tablespoon of butter or
+olive oil (preferably the oil) to each cup of nuts, which must be shaken
+frequently. When brown, sprinkle well with salt and spread on paper to
+dry and cool.
+
+A still easier way to prepare the nuts is to cook them over the fire,
+using a larger quantity of olive oil. As the oil can be saved and used
+again, this method is not necessarily extravagant.
+
+
+
+
+*SANDWICHES*
+
+
+Bread should be twenty-four hours old and cut in thin, even slices. If
+fancy forms are desired, shape before spreading with butter. Cream
+butter and spread evenly.
+
+
+ANCHOVY SANDWICHES
+
+Pound the anchovies to a paste and mix with an equal quantity of olives
+stoned and finely chopped.
+
+
+CELERY SANDWICHES
+
+Two cups of chopped celery, two tablespoons of chopped walnuts, two
+tablespoons of chopped olives, quarter of a cup of Mayonnaise dressing.
+Spread between slices of thin buttered bread.
+
+
+FISH SANDWICHES
+
+Spread one piece of bread with any kind of cold fish that has been
+shredded and mixed with tartar sauce. Then put a lettuce leaf on that
+and then a slice of hard-boiled egg that has been dipped in tartar
+sauce. Cover with a slice of buttered bread.
+
+
+NUT AND RAISIN SANDWICHES
+
+Take equal quantities of nuts and raisins; moisten with cream or grape
+juice and spread on thin slices of bread.
+
+
+BROWN BREAD SANDWICHES
+
+Season one cup of cottage cheese with salt, cayenne, and add one pimento
+cut in shreds. Cut white and brown bread in finger lengths about one
+inch wide. Spread with cheese mixture and place a brown and white slice
+together.
+
+
+CHEESE AND NUT SANDWICHES
+
+Cut thin rounds from rye bread. Spread with the following mixture: take
+one cream cheese, rub to a cream, season to taste with salt and paprika,
+add one stalk of chopped celery, and one-fourth cup of chopped nut
+meats. Spread on buttered bread and place a slice of stuffed olive on
+top, in the centre of each piece of bread.
+
+
+LETTUCE SANDWICHES
+
+Put fresh lettuce leaves, washed and dried, between thin layers of
+bread. Spread with Mayonnaise or Boiled Dressing.
+
+
+OLIVE SANDWICHES
+
+Take either ripe or green olives; remove the seeds; mince and mix
+thoroughly with Mayonnaise dressing. Spread between slices of
+whole-wheat or graham bread.
+
+
+SARDINE SANDWICHES
+
+Remove the skin and bones from the sardines. Rub to a paste, adding an
+equal quantity of chopped hard-boiled eggs, seasoned with salt, cayenne,
+lemon juice or vinegar. Moisten with melted butter and spread between
+slices of bread.
+
+
+DATE AND FIG SANDWICHES
+
+Wash equal quantities of dates and figs; stone the dates; add blanched
+almonds in quantity about one-fourth of the entire bulk; then run the
+whole mixture through a food chopper. Moisten with orange juice and
+press tightly into baking-powder tins. When ready to use, dip the box in
+hot water; turn out the mixture; slice and place between thin slices of
+buttered bread.
+
+
+FIG SANDWICHES
+
+Remove the stems and chop the figs fine. Put in a double boiler with a
+little water and cook until a paste is formed. Add a few drops of lemon
+juice; set aside; when cool spread on thin slices of buttered bread.
+
+
+EGG SANDWICHES
+
+Hard boil the eggs, place them immediately into cold water. When cold;
+remove the shells carefully, cut the eggs in half lengthwise and butter
+slightly. Lay one or two sardellen or appetite silds on one half of the
+egg and press the one half gently on the other half which has the
+sardellen. The egg must appear whole. Now tie lengthwise and across with
+the narrowest, various colored ribbons you can find.
+
+
+CHESTNUT SANDWICHES
+
+One slice each of white and brown bread, cut thin and buttered, and
+spread with chestnuts that have been boiled tender, peeled and rubbed
+through a sieve, then mashed with hard-boiled eggs to a paste and
+moistened with Mayonnaise.
+
+
+SALMON AND BROWN BREAD SANDWICHES
+
+Flake one cup salmon and rub it to a paste. Add mustard, salt, and
+cayenne. Spread on the bread, cover with a layer of thin slices of
+cucumber, then another piece of bread, press lightly and arrange with
+sprigs of parsley on the platter.
+
+
+WHITE AND BROWN BREAD SANDWICHES
+
+If a novel sandwich is wanted, butter alternate slices of brown and
+white bread and pile them one above the other in a loaf. Cut the new
+loaf across the slices, butter them and pile them so that when this
+second loaf is cut, the slices will be in white and brown blocks. Press
+the slices very closely together before cutting at all.
+
+
+TOASTED CHEESE SANDWICHES
+
+The filling for the toasted cheese sandwiches calls for a cup of soft,
+mild cheese, finely cut, and stirred over the fire with a tablespoon of
+butter until the cheese is melted. Enough milk to moisten, perhaps not
+more than one-eighth of a cup, is then added, with salt, mustard, and
+paprika to taste, and the whole is stirred until creamy and smooth.
+Slices of bread are very thinly buttered, the cheese mixture spread on
+generously, each slice covered with another slice, and set away until
+the filling cools and hardens, when the sandwiches are toasted on both
+sides and served hot.
+
+
+POACHED EGG SANDWICHES
+
+Slice as many pieces of bread, from a round loaf, as you have persons to
+serve. Toast these slices and let cool. Across each slice place three
+strips of pimentoes (use the canned pimentoes), on top of that place a
+cold poached egg, put a teaspoon of Mayonnaise on the top of the egg and
+sprigs of watercress encircling the toast.
+
+
+MUSTARD SARDINE PASTE FOR SANDWICHES
+
+Take one box of mustard sardines; bone and mash; add to the mixture one
+tablespoon of tomato catsup, one teaspoon of Worcestershire sauce, juice
+of one lemon, a pinch of cayenne pepper, as much white pepper as will
+cover the end of a knife, two tablespoons of vinegar, and one tablespoon
+of olive oil. Mix thoroughly until it becomes a paste. Then spread on
+thinly cut bread for sandwiches.
+
+
+CAVIAR AND SALMON SANDWICHES
+
+Take a piece of rye bread, cut round (with a biscuit cutter), spread
+with mustard; put some caviar in centre of the bread, strips of smoked
+salmon around the caviar and strips of pickle around the salmon.
+
+
+RIBBON SANDWICHES
+
+Cut two, slices of white bread and two of brown. Butter three and spread
+with a thick paste made of hard-boiled egg very finely chopped and
+mixed with mayonnaise dressing. Build the slices up one above the other,
+alternating brown and white, and placing the unbuttered slice on top.
+Before serving, slice down as you would a layer cake.
+
+
+EGG AND OLIVE SANDWICHES
+
+Chop four eggs which have been boiled fifteen minutes, add two
+tablespoons of chopped olives, season and moisten with olive oil and
+vinegar. Spread between thin slices of buttered bread.
+
+
+RUSSIAN SANDWICHES
+
+Spread bread with thin slices of Neufchatel cheese, cover with finely
+chopped olives moistened with mayonnaise dressing.
+
+
+SURPRISE SANDWICHES
+
+Take orange marmalade, pecan nuts and cream cheese in equal quantities
+and after mixing thoroughly spread on thin slices of buttered bread.
+
+
+CHICKEN SANDWICHES
+
+Mince some cold roast or boiled chicken in a chopping bowl, then mix the
+gravy with it, adding a few hard-boiled eggs, which have been minced to
+a powder. Mix all into a soft paste. Then cut thin slices of bread,
+spread the chicken between the slices (if desired you may add a little
+mustard); press the pieces gently together.
+
+
+CHICKEN SANDWICHES WITH MAYONNAISE
+
+Grind up chicken in meat chopper. To each cup of chicken add one
+tablespoon of mayonnaise, and one tablespoon of chicken soup. Mix into
+soft paste, and put in finger-rolls.
+
+
+DEVILED TONGUE SANDWICHES
+
+Grind up tongue (root will do) in meat chopper; to a cup of ground
+tongue add one teaspoon of mustard, one tablespoon of soup, and one
+teaspoon of mayonnaise. Mix into soft paste; spread on white bread cut
+very thin.
+
+
+MINCED GOOSE SANDWICHES
+
+Take either boiled or roast goose (which has been highly seasoned) and
+mince in a chopping bowl, add one or two pickles, according to quantity,
+or a teaspoon of catsup. Spread thin slices of bread or nice fresh
+rolls, with a thin coating of goose oil, slightly salted, then spread
+the minced goose and cover with a layer of bread which has been
+previously spread.
+
+
+VEAL SANDWICHES
+
+May be prepared as above, or slice the veal in thin slices and spread
+with mustard.
+
+
+BOILED, SMOKED, OR PICKLED TONGUE SANDWICHES
+
+Remove the crust from the bread (unless it is very soft), place the
+slices of tongue (cut very thin) and lettuce leaves between the
+slices.
+
+
+
+
+*SOUPS*
+
+
+Soups are wholesome and palatable and should form part of the meal
+whenever possible. It is a good plan to have some sort of vegetable or
+meat stock always at hand, as this renders the making of the soup both
+easy and economical. With milk at hand, cream soups are easily made.
+
+
+SOUP STOCK
+
+In making soup, bring the cold water in the soup pot with the meat and
+bones to a boil slowly, and let it simmer for hours, never boiling and
+never ceasing to simmer. If clear soup is not desired soup may be
+allowed to boil. Bones, both fresh and those partly cooked, meats of all
+kinds, vegetables of various sorts, all may be added to the stock pot,
+to give flavor and nutriment to the soup.
+
+One quart of cold water is used to each pound of meat for soup; to four
+quarts of water, one each of vegetables of medium size and a bouquet.
+
+Make the soup in a closely covered kettle used for no other purpose.
+Remove scum when it first appears; after soup has simmered for four or
+five hours add vegetables and a bouquet.
+
+Parsley wrapped around peppercorn, bayleaf, six cloves and other herbs,
+excepting sage, and tied, makes what is called a bouquet and may be
+easily removed from the soup.
+
+Root celery, parsley, onions, carrots, asparagus and potatoes are the
+best vegetables to add to the soup stock. Never use celery leaves for
+beef soup. You may use celery leaves in potato soup, but sparingly, with
+chopped parsley leaves.
+
+Vegetables, spices and salt should always be added the last hour of
+cooking. Strain into an earthen bowl and let cool uncovered, by so doing
+stock is less apt to ferment.
+
+A cake of fat forms on the stock when cold, which excludes air and
+should not be removed until stock is used. To remove fat run a knife
+around edge of bowl and carefully remove the same. A small quantity will
+remain, which should be removed by passing a cloth, wrung out of hot
+water, around edge and over top of stock. This fat should be clarified
+and used for drippings. If time cannot be allowed for stock to cool
+before using, take off as much fat as possible with a spoon, and remove
+the remainder by passing tissue or any absorbent paper over the surface.
+
+Bouillon should always be thickened with _yolks_ of eggs, beat up with a
+spoon of cold water. Ordinary beef soup or tomato soup may be thickened
+with flour. To do this properly heat a scant spoon of soup drippings,
+stir in briskly a spoon of flour, and add gradually a large quantity of
+soup to prevent it becoming lumpy.
+
+
+WHITE STOCK
+
+Veal, turkey, chicken and fish are used.
+
+
+BROWN STOCK
+
+Follow directions given for bouillon, adding a slice of beef and
+browning some of the meat in the marrow from the bone.
+
+
+BEET SOUP--RUSSIAN STYLE (FLEISCHIG)
+
+Cut one large beet and one-half pound of onion in thick pieces and put
+in kettle with one pound of fat brisket of beef; cover with water and
+let cook slowly two hours; add three-fourths of a cup of sugar and a
+little citric acid to make it sweet and sour and let cook another hour;
+season and serve hot.
+
+
+BORSHT
+
+Take some red beetroots, wash thoroughly and peel, and then boil in a
+moderate quantity of water from two to three hours over a slow fire, by
+which time a strong red liquor should have been obtained. Strain off the
+liquor, adding lemon juice, sugar, and salt to taste, and when it has
+cooled a little, stir in sufficient yolks of eggs to slightly thicken
+it. May be used either cold or hot. In the latter case a little
+home-made beef stock may be added to the beet soup.
+
+If after straining off the soup the remaining beetroot is not too much
+boiled away, it may be chopped fine with a little onion, vinegar and
+dripping, flavored with pepper and salt, and used as a vegetable.
+
+
+SCHALET OR TSCHOLNT (SHABBAS SOUP)
+
+Wash one pint of white haricot beans and one pint of coarse barley and
+put them into a covered pot or pan with some pieces of fat meat and some
+pieces of marrow bone, or the backs of two fat geese which have been
+skinned and well spiced with ginger and garlic. Season with pepper and
+salt and add sufficient water to cover. Cover the pot up tightly. If one
+has a coal range it can be placed in the oven on Friday afternoon and
+let remain there until Saturday noon. The heat of the oven will be
+sufficient to bake the Schalet if there was a nice clear fire when the
+porridge was put in the oven. If this dish cannot be baked at home it
+may be sent to a neighboring baker to be placed in the oven there to
+remain until Saturday noon, when it is called for. This takes the place
+of soup for the Sabbath dinner.
+
+
+BOUILLON
+
+Put on one three-pound chicken to boil in six quarts cold water. Take
+one and one-half or two pounds of beef and the same quantity thick part
+of veal, put in a baking-pan, set in the stove and brown quickly with
+just enough water to keep from burning. When brown, cut the meat in
+pieces, add this with all the juice it has drawn, to the chicken soup.
+Set on the back of the stove, and cook slowly all day. Set in a cold
+place, or on ice over night, and next morning after it is congealed,
+skim off every particle of fat.
+
+Melt and season to taste when ready to serve. Excellent for the sick.
+When used for the table, cut up carrots and French peas already cooked
+can be added while heating.
+
+If cooked on gas stove, cook over the simmering flame the same number of
+hours.
+
+
+CONSOMMÉ
+
+Take three pounds of beef, cut in dice and cover with three quarts of
+cold water. Simmer slowly for four hours. The last hour add one-half cup
+each of carrots, celery, onion, and season with one-half teaspoon of
+peppercorns and one tablespoon of salt. Strain, cool, remove fat and
+clear (allowing one egg-shell broken fine and the slightly beaten white
+of one egg to each quart of stock). Add to the stock, stir constantly
+until it has reached the boiling point. Boil two minutes and serve.
+
+
+CHICKEN SOUP, No. 1
+
+Take one large chicken, cook with four quarts of water for two or three
+hours. Skim carefully, when it begins to boil add parsley root, an
+onion, some asparagus, cut into bits. Season with salt, strain and beat
+up the yolk of an egg with one tablespoon of cold water, add to soup
+just before serving. This soup should not be too thin. Rice, barley,
+noodles or dumplings may be added. Make use of the chicken, either for
+salad or stew.
+
+
+CHICKEN SOUP, No. 2
+
+Take the carcass of a cold, cooked chicken and break into small pieces.
+Add one-half cup of chopped celery and one onion chopped fine. Cover
+with cold water; simmer slowly for two hours. Strain, add salt and
+pepper to taste.
+
+
+CHICKEN BROTH
+
+Cut the chicken into small pieces and place it in a deep earthen dish;
+add one quart of water; cover it and set over a kettle of boiling water,
+letting it steam until the meat of the chicken has become very tender.
+Strain off the broth and let it stand over night. In the morning remove
+the fat and return the liquid to the original earthen dish.
+
+
+JULIENNE SOUP
+
+Have soup stock ready. Boil in water until tender one cup green peas,
+three carrots cut up in small pieces, and some cabbage chopped fine.
+Brown two tablespoons of flour in a skillet in hot fat, then stir in the
+vegetables. Fry some livers and gizzards of fowls, if handy, and add,
+then stir in the strained soup stock.
+
+
+RICE BROTH
+
+May be made either of beef or mutton, adding all kinds of vegetables.
+Boil one-half cup of rice separately in a farina kettle. Strain the beef
+or mutton broth. Add the rice and boil one-half hour longer, with
+potatoes, cut into dice shape; use about two potatoes; then add the
+beaten yolk of an egg. Strained stock of chicken broth added to this
+soup makes it very palatable and nutritious for the sick.
+
+
+MOCK TURTLE SOUP
+
+Take one calf's head, wash well; put on to boil with four and one-half
+quarts of water; add two red peppers, onions, celery, carrots, cloves,
+salt to taste, and a little cabbage; boil six hours; also, have ready
+some meat stock; the next day put fat in a skillet with two large
+tablespoons of flour; let it brown; then, take the calf's head and cut
+all the meat from it in pieces; add the calf's tongue, cut in dice.
+Slice hard-boiled eggs, one glass of sherry; and one lemon sliced; put
+all in the stock; allow it to come just to a boil.
+
+
+MUTTON BROTH
+
+Cut three pounds of neck of lamb or lean shoulder into small pieces;
+cover closely and boil with three quarts of water, slowly, for two
+hours; add two tablespoons well-washed rice to the boiling soup. Cook
+an hour longer, slowly; watch carefully and stir from time to time.
+Strain and thicken it with a little flour; salt and pepper to taste.
+Particularly nice for invalids.
+
+
+MULLIGATAWNY SOUP
+
+Add to three quarts of liquor, in which fowls have been boiled, the
+following vegetables: three onions, two carrots, and one head of celery
+cut in small dice. Keep the kettle over a high heat until soup reaches
+the boiling point; then place where it will simmer for twenty-five
+minutes. Add one tablespoon of curry powder, one tablespoon of flour
+mixed together; add to the hot soup and cook five minutes. Pass through
+a sieve. Serve with small pieces of chicken or veal cut in it.
+
+
+FARINA SOUP
+
+When the soup stock has been strained and every particle of fat removed,
+return it to the kettle to boil. When it boils hard stir in carefully
+quarter of a cup of farina, do this slowly to prevent the farina from
+forming lumps. Stir into the soup bowl the yolk of one egg, add a
+teaspoon of cold water. Pour the soup into the bowl gradually and stir
+constantly until all has been poured into the bowl. Serve at once.
+
+
+GREEN KERN SOUP
+
+Soak one-half cup of green kern in a bowl of water over night. Put on
+two pounds of soup meat, add a carrot, an onion, a stalk of celery, a
+sprig of parsley, one or two tomatoes, a potato, in fact any vegetable
+you may happen to have at hand. Cover up closely and let it boil slowly
+over a low heat three or four hours. Put the green kern on to boil in
+water slightly salted, as it boils down keep adding soup stock from the
+kettle of soup on the stove, always straining through a hair sieve,
+until all has been used. Serve as it is or strain through a colander and
+put pieces of toasted bread into the soup.
+
+Another way of using the green kern is to grind it to a powder.
+
+
+NOODLE SOUP
+
+For six persons, select a piece of meat off the neck, about two and
+one-half pounds; add three quarts of water, an onion, one celery root,
+two carrots, a large potato, some parsley, three tomatoes and the
+giblets of poultry. Cook in a closely covered kettle, letting the soup
+simmer for four or five hours. Remove every bit of scum that rises.
+Strain; add salt and remove every particle of fat; put in noodles; boil
+about five minutes and serve at once. If allowed to stand it will become
+thick.
+
+
+MUSHROOM AND BARLEY SOUP
+
+Take one quart of hot bouillon, add a quarter pound barley which has
+been boiled in water; and one ounce of dried mushrooms which have been
+thoroughly washed and cut in pieces, an onion, carrot, bayleaf, parsley
+and dill. Boil all these and when the vegetables are nearly tender,
+remove from soup, add the meat from the bouillon, cut up in small
+pieces, let soup come to a boil and serve.
+
+
+OXTAIL SOUP
+
+Wash two large oxtails and cut into pieces. Cut one onion fine and fry
+in one tablespoon of drippings. When brown, add oxtails to brown, then
+put into soup kettle with four quarts cold water. Add one tablespoon of
+salt, one tablespoon of mixed herbs, four cloves, four peppercorns.
+Simmer for three or four hours. Skim off fat, strain. Vegetables cut
+into fancy shapes and boiled twenty minutes may be added.
+
+
+GREEN PEA SOUP
+
+Make your soup stock as usual, adding a pint of washed pea-pods to the
+soup. Heat a tablespoon of drippings, put in the peas, with a little
+chopped parsley, cover closely and let simmer; keep adding soup stock
+when dry. When the peas are tender put into the strained soup. Season
+with one teaspoon of salt and two teaspoons of sugar, add drop dumplings
+to this soup before serving.
+
+
+PIGEON SOUP
+
+Make a beef soup, and an hour before wanted add a pigeon. Boil slowly,
+with all kinds of vegetables, provided your patient is allowed to have
+them. Strain, add the beaten yolk of an egg, salt to taste.
+
+
+TURKEY SOUP
+
+Cut up any bones or meat of cold turkey, and cook like soup made of
+left-over chicken and chicken bones.
+
+
+OKRA GUMBO SOUP (SOUTHERN)
+
+Take one quart of ripe tomatoes, stew with one quart of okra, cut into
+small rings. Put this on to boil with about two quarts or water and a
+piece of soup meat (no bone), chop up an onion, a carrot and a sprig of
+parsley, add this to the soup. Fricassee one chicken with some rice,
+dish up with the soup, putting a piece of chicken and one tablespoon of
+rice into each soup plate before adding the soup. Let the soup simmer
+four or five hours; season with salt and pepper. A little corn and Lima
+beans may be added; they should be cooked with the soup for several
+hours. Cut the soup meat into small cubes and leave in the soup to
+serve.
+
+
+TCHORBA--TURKISH SOUP
+
+Take one pound of meat, cover with water and boil till meat is tender.
+Boil rice in another pan until it is creamy, when ready to serve, add
+one beaten egg and juice of half a lemon.
+
+Broken rice is best for this dish.
+
+
+BARLEY SOUP
+
+Take one cup of barley, two onions cut fine, one-half cup of carrots
+diced, one teaspoon of salt, pepper to taste; add two quarts of water
+and simmer two or three hours. When water has evaporated add soup; if
+you are making fresh soup, keep adding the "top soup," strained, to the
+barley and let boil until tender, one-half cup of celery root boiled
+with the barley improves the flavor.
+
+
+DRIED PEA SOUP
+
+Soak one cup of picked and cleaned dried split peas in cold water over
+night, drain, put on with two quarts cold water, a smoked beef-cheek or
+any other smoked meat; let boil slowly but steadily four hours or more;
+add one-half cup of celery, diced, one small onion cut fine, one
+teaspoon of salt, one-eighth teaspoon of pepper, cook until the meat and
+peas are tender. Remove meat when tender. Skim fat off the top of the
+soup. Heat one tablespoon of the fat in a frying pan, add one tablespoon
+of flour and gradually the rest of the soup. Season to taste and serve
+with the smoked meat, adding croutons.
+
+
+LENTIL SOUP (LINZEN), No. 1
+
+Soak two cups of lentils over night in cold water. Drain and add to a
+sliced onion which has been browned in two tablespoons of drippings;
+when these have been fried for five minutes, add three stalks of celery
+cut in small pieces or some celery seed, pepper and salt to taste, and
+two quarts of warm water, boil all these slowly, stirring occasionally
+until the lentils are quite soft. Pass all through a sieve, return to
+saucepan heat again and serve.
+
+
+LENTIL SOUP, No. 2
+
+Made same as Dried Pea Soup. One cup of strained tomatoes may be added
+or small slices of sausage.
+
+
+SOUR SOUP (FOR PURIM)
+
+Take one pound of soup meat and two soup bones, put on to boil in
+boiling water. Cut two leeks in slices like noodles, some cooked
+tomatoes which have been cooled and strained, some cauliflower, two
+tablespoons of sugar, a pinch sour salt, pepper and salt and let cook
+steadily. When the soup is done thicken it with two egg yolks that have
+been beaten up with a little salt and some cold water. Do not cook after
+adding yolks of eggs.
+
+
+TOMATO SOUP
+
+Take a large soup bone or two pounds of soup meat, the latter preferred,
+one or two onions, a few potatoes, a few carrots, a turnip, soup greens
+and a can of tomatoes or a quart of fresh ones, cook two hours, and in
+season add two ears of sweet corn grated. Season with salt and pepper.
+Thicken with a tablespoon of flour, dissolved in cold water. A nice
+addition to this soup is a handful of noodles cut into round disks with
+a thimble.
+
+
+VEAL SOUP
+
+Boil a piece of veal, off the neck, and one or two veal bones in two
+quarts of water, add a sprig of parsley, one onion, cut up into small
+pieces. Strain and thicken with the yolks of two eggs slightly beaten
+with a tablespoon of cold water. Season with salt and pepper to taste.
+
+
+VEGETABLE SOUP
+
+Take a small soup bone, cover with cold water. Cut one-half a cup each
+of celery, carrots, and onion. Brown in fat, cooking five to ten
+minutes; add one tablespoon of chopped parsley and one-half cup of
+potatoes. Add to soup bone and cook one hour. Season with salt and
+pepper. Remove bone and serve.
+
+
+HOW TO MAKE CREAM SOUPS
+
+Cream soups are all made by blending two tablespoons of butter with two
+tablespoons of flour and then adding slowly one cup of cold milk or half
+cream and milk. One cup for a thin soup or purée, to one quart of
+liquid. More according to the thickness of soup desired. Any cooked
+vegetable or fish may be added to the cream sauce. Less milk is used
+when the water in which the vegetables are cooked is added.
+
+Purées are made from vegetables or fish, forced through a strainer and
+retained in soup, milk and seasonings. Generally thicker than cream
+soup.
+
+Use a double boiler in making cream sauces and the cream sauce
+foundation for soups.
+
+To warm over a thick soup it is best to put it in a double boiler. It
+must not be covered. If one does not have a double boiler set soup
+boiler in a pan of hot water over fire.
+
+Cream soups and purées are so nutritious that with bread and butter,
+they furnish a satisfactory meal.
+
+
+CREAM OF ALMOND SOUP
+
+Blanch, and grind or pound one-half pound almonds, let simmer slowly in
+one pint of milk for five minutes. Melt one tablespoon of butter, blend
+with one of flour. Do not allow to bubble. Add one cup of milk and
+thicken slightly. Then add the almond mixture and simmer again until
+creamy. Remove from fire and add one cup of cream. Season with salt and
+pepper to taste. Cream may be whipped or left plain.
+
+
+CREAM OF CELERY SOUP
+
+Break three stalks of celery in one-inch pieces and pound in a mortar.
+Cook in double boiler with one slice of onion and three cups of milk for
+twenty minutes. Remove onion, heat two tablespoons of butter, add two
+tablespoons of flour, one-fourth teaspoon of pepper, one teaspoon of
+salt; first two-thirds of a cup, and gradually the rest of the celery
+broth, add one cup of cream; cook until smooth and serve at once.
+
+
+CREAM OF ASPARAGUS SOUP
+
+Proceed as with cream of celery soup, substituting one-half bundle of
+fresh asparagus or an equal amount of canned for the stalk of celery.
+Or, the tips of a bundle of asparagus may be cut off for table use and
+the remainder used for soup. In either case the asparagus will be better
+if mashed through a colander, thus removing the woody portions.
+
+
+CREAM OF CAULIFLOWER SOUP
+
+Take a solid head of cauliflower, scald it to take away the strong
+taste; separate the flowers and proceed as with cream of celery soup.
+
+
+CREAM OF CORN SOUP
+
+Take a can of corn or six ears of corn. Run a sharp knife down through
+the center of each row of kernels, and with the back of a knife press
+out the pulp, leaving the husk on the cob. Break the cobs and put them
+on to boil in sufficient cold water to cover them. Boil thirty minutes
+and strain the liquor. Return the liquor to the fire, and when boiling
+add the corn pulp and bay leaf. Cook fifteen minutes; add the cream
+sauce and serve.
+
+
+CREAM OF HERRING SOUP (RUSSIAN STYLE)
+
+Place two cups of milk, two cups of water, one small onion, salt and
+pepper to taste in a saucepan, and boil for ten minutes, add two
+herrings which have been previously soaked and cut in small pieces; cook
+until herring is tender.
+
+
+MILK, OR CREAM SOUP
+
+Heat a quart of milk or cream, add a tablespoon of sweet butter and
+thicken with a spoon of flour or corn starch, wet with cold milk. Pour,
+boiling, over pieces of toasted bread cut into dices; crackers may also
+be used.
+
+
+FISH CHOWDER
+
+Skin and bone one and one-half pounds of codfish or haddock. Cut six
+large tomatoes, six large potatoes, two large onions in small pieces,
+add salt, pepper, three pints of water and cook one hour. Add one-half
+pint of cream, one-fourth cup of butter, and paprika. Cook five minutes
+and serve.
+
+
+MOCK FISH CHOWDER
+
+Omit fish and use same ingredients, sprinkle with chopped parsley and
+serve.
+
+
+GLOBE ARTICHOKE OR TURNIP SOUP
+
+Heat two tablespoons of butter, add one and one-half pounds of sliced
+turnips or artichokes and stir them in the butter, add one tablespoon of
+flour, a little salt, three cups of hot milk, three cups of hot water,
+stirring them in slowly. When the vegetables are done rub them through a
+sieve, put them back in the saucepan, add a little sugar and more
+seasoning, if required, and heat thoroughly. A little cream or butter
+may be put into the tureen, and the soup stirred into it.
+
+
+SPINACH SOUP
+
+Wash, pick over and cook two quarts of spinach for twenty minutes;
+drain, chop and rub through a sieve and return to the water in which it
+was cooked, add one-half cup of chopped onions, cook until thoroughly
+done, thicken with a white sauce made by melting two tablespoons of
+butter to which is added two tablespoons of flour; stir until smooth,
+add two cups of milk; season with one-half teaspoon of salt and pepper
+and add the spinach mixture.
+
+
+CREAM OF LETTUCE SOUP
+
+Proceed as with spinach, substituting lettuce for spinach.
+
+
+CREAM OF TOMATO SOUP
+
+Cook one quart tomatoes (fresh or canned) with one pint water until
+done, and strain through a sieve. Meanwhile melt two tablespoons of
+butter, add two tablespoons of flour, add gradually one and one-half
+cups of milk (or half cream and half milk), one teaspoon of salt, one
+teaspoon of sugar, one-quarter teaspoon of pepper; add a little chopped
+parsley and celery, and let this boil for fifteen minutes. Just before
+ready to serve add one-fourth teaspoon of baking soda to the hot
+strained tomatoes, pour gradually into the cream sauce stirring
+constantly and serve at once.
+
+
+CREAM OF LENTIL SOUP
+
+Soak one cup of lentils over night. Drain and boil slowly for one hour
+in water containing one-half teaspoon of baking soda, drain and boil
+again very gently in fresh water; when the lentils are tender drain off
+most of the liquid and return to the fire. Add two tablespoons of
+butter, or butter substitute, two teaspoons of salt, and one-half
+teaspoon of sugar. Bring three cups of milk to a boil in the
+double-boiler. Just before serving mash the lentils through a strainer
+directly into the milk. Serve in cups and pass croutons with the soup.
+
+
+ONION SOUP
+
+Slice two or three large onions; fry them in a tablespoon of butter
+until they are soft and red, then add three tablespoons of flour and
+stir until it is a little cooked. To this add slowly a pint of boiling
+water, stirring all the time, so it will be smooth.
+
+Boil and mash three good-sized potatoes. Add to them slowly a quart of
+scalded milk, stirring well so it will be smooth. Add the potato and
+milk mixture to the onion mixture. Season with salt and pepper. Let it
+get very hot, and pass it through a strainer into the tureen. Sprinkle
+over the top a little parsley chopped very fine, and a few croutons.
+
+
+CREAM WINE SOUP
+
+Put one cup of white wine and one-half cup of cold water on to boil, add
+a few pieces of stick cinnamon and seven lumps of cut loaf sugar; while
+boiling scald a cup of sweet cream in double boiler. Have ready the
+well-beaten yolks of two eggs, pour over this the hot cream, stirring
+all the time, then pour in the boiling wine, being careful to stir well
+or it will curdle. Very nice for invalids. Can be eaten hot or cold.
+
+
+VEGETABLE SOUP (MILCHIG)
+
+Brown one-half cup of chopped onion in one tablespoon of butter, add one
+and a half quarts of boiling water, two cups of shredded cabbage
+one-half cup of chopped carrot, one leek, one tablespoon of chopped
+peppers, one tablespoon of chopped celery. Boil rapidly for ten minutes,
+then gently for one hour. Add one medium-sized potato diced and a
+tomato, one and a half teaspoons of salt and one-quarter teaspoon of
+pepper, a pinch of paprika and thyme. Cook one hour longer. Have the
+cover partially off the kettle during the entire time. Ten minutes
+before serving thicken with two tablespoons of flour mixed with
+one-fourth cup of cold milk.
+
+
+BRAUNE MEHLSUPPE (BROWN FLOUR SOUP), No. 1
+
+Heat a spoon of butter in a spider, add a spoon of flour, stir briskly,
+but do not let it get black; pour boiling water over it, add salt and
+caraway seeds.
+
+
+BROWN FLOUR SOUP, No. 2
+
+Heat two tablespoons of fresh butter in a spider, add four tablespoons
+of flour to it and brown to light golden brown, then add one quart
+water, stirring constantly. Season with salt and pepper and a little
+nutmeg. Add one pint of milk, let boil up once or twice and serve at
+once.
+
+
+BEER SOUP
+
+To one pint of beer add one cup of water, let come to a boil, season
+with salt and cinnamon if desired. Beat two egg yolks well with a little
+sugar and flour mixed, add one cup of milk, stir until smooth, stir all
+together in the hot beer mixture, let come almost to the boiling point,
+fold in the beaten whites of the two eggs and serve at once with
+croutons. If desired for a meat meal equal parts of water and beer may
+be used instead of milk.
+
+
+SOUR MILK SOUP
+
+Let the milk stand until it jellies, but does not separate. Put it into
+a saucepan and let simmer one minute. Then thicken with two generous
+tablespoons of flour; blend to a smooth paste with butter. Strain
+through a fine sieve and serve in cups or soup plates and sprinkle the
+top with maple sugar.
+
+
+POTATO SOUP
+
+Boil and mash three or four potatoes, one tablespoon of butter, one-half
+tablespoon of flour, and one teaspoon of chopped onion, letting the
+onion cook in the butter a few minutes before adding the flour. When
+this is cooked add to it a pint of milk, making a thin, white sauce. Add
+this to the mashed potato and pass the whole through a strainer. Return
+it to the fire for a few minutes to heat and blend it. Season it with
+salt and pepper. Sprinkle on the soup chopped parsley and a few
+croutons.
+
+*For Fleischig Soup.*--This soup may be made with fat instead of butter,
+and the water in which the potatoes have been boiled may be used instead
+of the milk; any left-over meat gravy will give the soup a rich flavor.
+
+
+GREEN PEA PURÉE
+
+Cook one quart of green peas until very tender. Then mash through
+colander. To this amount heat one quart of milk in double boiler. Add
+butter, salt and pepper to taste, and last the mashed green peas.
+
+
+LEEK SOUP
+
+Put a small piece of butter in saucepan and then six or eight leeks cut
+in small pieces. Keep turning for about five minutes so they will get
+brown; add water for amount desired; season with salt and pepper and put
+in piece of stale bread. Strain through the strainer. Put in croutons
+and serve with grated cheese.
+
+
+RED WINE SOUP
+
+Put on to boil one cup of good red wine and one-half cup of water,
+sweeten to taste, add three whole cloves and three small pieces of
+cinnamon bark, let boil ten minutes, and pour while boiling over the
+well-beaten yolk of one egg. Eat hot or cold. This quantity serves one
+person.
+
+
+SPLIT PEA SOUP (MILCHIG)
+
+Soak peas in lukewarm water over night. Use one quart of peas to one
+gallon of water. Boil about two hours with the following vegetables: a
+few potatoes, a large celery root, a little parsley and a little onion,
+a small carrot cut up in cubes and a small clove of garlic. When boiled
+down to half the quantity, press all through colander. If soup is too
+thin, take a tablespoon of flour blended with a little cold water in a
+saucepan and add to the peas already strained. Serve with croutons.
+
+
+TOMATO SOUP WITH RICE
+
+Brown slightly one minced onion in one tablespoon of butter, add one can
+of tomatoes or a quart of medium sized tomatoes cut in small pieces,
+season with salt, pepper, one tablespoon of sugar and a pinch of
+paprika. Simmer a half hour, strain and thicken with one tablespoon of
+flour moistened with cold water, add the strained tomatoes and one cup
+of boiled rice; let come to a boil and serve.
+
+
+MILK AND CHEESE SOUP
+
+Thicken three cups of milk with one-half tablespoon of flour and cook
+thoroughly in a double boiler, stirring very often. When ready to serve
+add one cup of grated cheese and season with salt and paprika.
+
+
+BLACK BEAN SOUP
+
+Soak one pint of beans over night, drain, add cold water and rinse
+thoroughly. Fry two tablespoons of chopped onion in two tablespoons of
+butter, put in with the beans, add two stalks of celery or a piece of
+celery root and two quarts of water. Cook slowly until the beans are
+soft, three or four hours, add more boiling water as it boils away; rub
+through a strainer, add one-eighth teaspoon of pepper, one-fourth
+teaspoon of mustard, a few grains of cayenne. Heat one tablespoon of
+butter in saucepan with two tablespoons of flour, then two-thirds cup
+and then the rest of the soup gradually; cut a lemon (removing seeds)
+and two hard-boiled eggs in slices and serve in the soup.
+
+
+BARLEY AND VEGETABLE SOUP
+
+Take a half cup of coarse barley and two quarts of water. Let boil for
+one hour and skim. Then add two onions, a bunch of carrots, parsley, two
+turnips, one green pepper and six tomatoes (all chopped fine). Add a few
+green peas, lima beans, two ears of corn cut from cob; pepper and salt
+to taste. Cook for one hour or more until done. Then add a small piece
+of butter, quarter teaspoon of sage and thyme, if you like, and if soup
+is too thick add more water.
+
+
+BEER SOUP (PARVE)
+
+Mix the beer with one-third water, boil with sugar and the grated crust
+of stale rye bread, add stick cinnamon and a little lemon juice. Pour
+over small pieces of zwieback (rusk). Some boil a handful of dried
+currants. When done add both currants and juice.
+
+
+BEET SOUP (RUSSIAN STYLE)
+
+Cut two small beets in strips, cover with water and let cook until
+tender, add citric acid (sour salt) and a little sugar to make sweet and
+sour, a little salt, and three-quarter cup of sour cream. Serve cold.
+Sweet cream may be used and while hot gradually poured over the
+well-beaten yolks of two eggs, keeping the soup over the stove and
+stirring all the time until thick and smooth. Remove from stove and
+serve cold.
+
+
+CHERRY SOUP
+
+This soup is a summer soup and is to be eaten cold. Cook two tablespoons
+of sago in one cup of boiling water until tender, add more as water
+boils down. Put one quart of large red or black cherries, one cup of
+claret, one tablespoon of broken cinnamon, one-fourth cup of sugar, and
+one-half lemon sliced fine, up to boil and let boil fifteen minutes; add
+the cooked sago, let boil up and pour very gradually over the
+well-beaten yolks of two eggs. Serve cold. Raspberry, strawberry,
+currant, gooseberry, apple, plum or rhubarb soups are prepared the same
+way, each cooked until tender and sweetened to taste. The juice of lemon
+may be used instead of the wine.
+
+
+FRUIT SOUP
+
+Take two pounds of plums, cherries, or red currants and raspberries,
+which carefully pick and wash, and boil to a pulp with a pint of water.
+Let it slightly cool and then stir in the beaten yolk of an egg and a
+little sugar. Strain the soup, which should be served cold.
+
+
+COLD SOUR SOUP
+
+Take a pound of sour grass (sorrel), remove leaves, wash well, cut and
+squeeze well. Peel three potatoes, mince a bunch of young onions, salt
+and set on to boil, when boiling add the sour grass and let boil well,
+add two tablespoons of sugar, and a bit of sour salt, let simmer a bit,
+afterward add two well-beaten eggs. Do not boil this soup after adding
+the eggs. This soup is to be eaten cold. It can be kept for some time in
+jars.
+
+
+
+
+*GARNISHES AND DUMPLINGS FOR SOUPS*
+
+
+NOODLES
+
+Beat one large egg slightly with one-fourth teaspoon of salt, add enough
+flour to make a stiff dough; work it well for fifteen or twenty minutes,
+adding flour when necessary. When the dough is smooth place on slightly
+floured board and roll out very thin and set aside on a clean towel for
+an hour or more to dry. Fold in a tight roll and cut crosswise in fine
+threads. Toss them up lightly with fingers to separate well, and spread
+them on the board to dry. When thoroughly dry, put in a jar covered with
+cheese cloth for future use. Drop by handfuls in boiling soup, ten
+minutes before serving.
+
+Noodles for vegetables or for puddings are made in the same way, but to
+each egg, one-half egg-shell full of cold water may be added. The strips
+are cut one-half inch wide.
+
+
+PLAETCHEN
+
+Take noodle dough, roll out thin in same manner as noodles, when dry cut
+in three-inch strips, place the strips on top of one another, then cut
+into one-half inch strips, crosswise, cut again to form one-half inch
+squares. Dry same as noodles. Drop by handfuls in boiling soup.
+
+
+KREPLECH OR BUTTERFLIES
+
+Roll noodle dough into pieces two and one-half inches square. Place on
+each one tablespoon of force-meat, then fold squares into three corned
+pockets, pressing edges well together. Drop in boiling soup or salted
+water and boil fifteen minutes.
+
+
+FORCE-MEAT FOR KREPLECH
+
+Chop one pound of beef, soup meat, cold veal, or take lamb chopped very
+fine, season with one teaspoon of salt, one-eighth teaspoon of pepper,
+ginger or nutmeg, one-half teaspoon of onion juice, mix with one egg.
+This force-meat may also be made into balls one-half inch in diameter,
+roll the balls in flour and cook them in the boiling soup, or fry them
+in fat.
+
+
+BAKING POWDER DUMPLINGS
+
+Sift one cup of flour, one-fourth teaspoon of salt, one teaspoon of
+baking powder, stir in scant one-half cup of milk or water and mix to a
+smooth batter. Drop one teaspoonful at a time in the boiling soup; cover
+kettle, let boil five minutes and serve at once.
+
+
+CROUTONS
+
+Cut stale bread into cubes, place in pan and brown in the oven; or
+butter the bread, cut into cubes and then brown the same way. Fry small
+cubes of stale bread in deep hot fat until brown or fry them in a little
+butter or fat in a hot spider until brown.
+
+
+PFÄRVEL OR GRATED EGG FOR SOUP
+
+Into the yolk of one egg stir enough flour until it is too stiff to
+work. Grate on coarse grater, and spread on board to dry. After soup is
+strained, put in and boil ten minutes before serving.
+
+
+SPATZEN
+
+Beat one egg well, add one-half teaspoon of salt, three-fourths cup of
+flour and one-third cup of water, stirring to a stiff, smooth batter.
+Drop by teaspoons into boiling soup ten minutes before serving.
+
+
+EGG CUSTARD
+
+Beat slightly the yolks of two eggs, add two tablespoons of milk and a
+few grains of salt. Pour into small buttered cup, place in pan of hot
+water and bake until firm; cool, remove from cup and cut in fancy shapes
+with French vegetable cutters.
+
+
+GRATED IRISH POTATO
+
+Peel, wash and grate one large Irish potato, or two medium-sized ones.
+Put it in a sieve and let hot water run over it until it is perfectly
+white. Have the white of one egg beaten to a very stiff froth, then stir
+in the potatoes and twenty minutes before serving add it to the boiling
+soup. Beat the yolk of one egg up in the soup tureen, and pour the hot
+soup over it, stirring carefully at first.
+
+
+FARINA DUMPLINGS
+
+Put in a double boiler one kitchen spoon of fresh butter, stir in one
+cup of milk. When it begins to boil stir in enough farina to thicken.
+Take off the stove and when cold add the yolks of two eggs and the
+stiffly-beaten whites, and a little salt and nutmeg and one-half cup of
+grated almonds if desired. Let cool, then make into little balls, and
+ten minutes before soup is to be served, drop in boiler and let boil up
+once or twice.
+
+
+BOILED FLOUR BALLS WITH ALMONDS
+
+Two yolks of eggs beaten very light, add a pinch of salt, pepper and
+finely-chopped parsley. Add six blanched almonds grated, enough sifted
+flour to make stiff batter, then add the stiffly-beaten whites of eggs
+and one-half teaspoon of baking powder. Drop by teaspoons in soup ten
+minutes before serving.
+
+
+EINLAUF (EGG DROP)
+
+Beat one egg, add one-eighth teaspoon of salt, three tablespoons of
+flour and one-fourth cup of water, stir until smooth. Pour slowly from a
+considerable height from the end of a spoon into the boiling soup. Cook
+two or three minutes and serve hot; add one teaspoon of chopped parsley
+to the soup.
+
+
+EGG DUMPLINGS FOR SOUPS
+
+Rub the yolks of two hard-boiled eggs to a smooth paste, add a little
+salt and grated nutmeg and one-half teaspoon of melted butter. Add the
+chopped whites of two eggs and a raw egg yolk to be able to mold the
+dough into little marbles, put in boiling soup one minute.
+
+
+SCHWEM KLOESSE
+
+Take three tablespoons of flour; stir with one egg and one-half cup of
+milk; pour this in a pan in which some butter was melted; stir until it
+loosens from the pan. When it is cold, add two more eggs and some salt,
+and shortly before needed form in little dumplings and put in boiling
+hot soup for five minutes.
+
+
+DUMPLINGS FOR CREAM SOUPS
+
+Scald some flour with milk or water, mix in a small piece of butter and
+salt, and boil until thick. When cool beat in yolk of an egg, if too
+stiff add the beaten white.
+
+
+DROP DUMPLINGS
+
+Break into a cup the whites of three eggs; fill the cup with milk; put
+it with a tablespoon of fresh butter and one cup of sifted flour in a
+spider and stir as it boils until it leaves the spider clean. Set aside
+until cool and stir in the yolks of three eggs. Season with salt, pepper
+and nutmeg, mix thoroughly and drop by teaspoons in the boiling soup ten
+minutes before ready to be served.
+
+
+LIVER KLOESSE (DUMPLINGS)
+
+Brown a small onion minced in one tablespoon of chicken fat, add a small
+liver chopped fine, chopped parsley, two tablespoons of flour. Season
+with nutmeg, red and white pepper, and add two eggs. Drop with teaspoon
+in the boiling soup, let cook ten minutes--serve.
+
+
+FRITTER BEANS
+
+Beat one egg until light, add three-fourths teaspoon of salt, one-half
+cup of flour and two tablespoons of water. Put through colander into
+deep hot fat and fry until brown. Drain and pour hot broth over them.
+
+
+SPONGE DUMPLINGS
+
+Separate three eggs, beat the yolks, and add one cup of soup stock,
+one-fourth teaspoon of salt, then add the beaten whites. Pour into a
+greased cup and place in pan of hot water and steam until firm; cool,
+remove from cup and cut into small dumplings with a teaspoon; pour the
+boiling soup over and just before serving add chopped parsley.
+
+
+
+
+*FISH*
+
+
+Fish that is not fresh is a very dangerous food and great care should be
+taken in selecting only fish fit to eat. If the fish is hard in body and
+the eyes are clear and bright, the gills a bright red and slimy, the
+flesh so firm that when pressed the marks of the fingers do not remain,
+the scales not dry or easy to loosen, then the fish is fresh.
+
+In the refrigerator fish will taint butter and other foods if placed in
+the same compartment, so that in most cases it is better to lay it on a
+plate on a pan of ice, or wrap it in parchment or waxed paper and put it
+in the ice box.
+
+Pickerel weighing more than five pounds should not be bought. If belly
+is thick it is likely that there is another fish inside. This smaller
+fish or any found in any other fish may not be used as food.
+
+Salt fish should be soaked in fresh water, skin side up, to draw out the
+salt.
+
+Each fish is at its best in its season, for instance:--
+
+Bluefish, Butterfish, Sea, Striped Bass, Porgies, Sea-trout or Weakfish
+are best from April to September.
+
+Fluke and Flounders are good all year round, but the fluke is better
+than the flounder in summer. Carp may be had all year, but care must be
+taken that it has not been in polluted water.
+
+Cod, Haddock, Halibut, Mackerel, Redsnapper, Salmon, Whitefish are good
+all year.
+
+In the different states of the United States there are laws governing
+the fishing for trout, so the season for that fish differs in the
+various states.
+
+Black Bass, Perch, Pickerel and Pike are in season from June 1st to
+December 1st.
+
+Shad, April to June.
+
+Smelts, November 10th to April.
+
+
+TO CLEAN FISH
+
+The fish may be cleaned at the market, but needs to be looked over
+carefully before cooking.
+
+To remove the scales hold the fish by the tail and scrape firmly toward
+the head with a small sharp knife, held with the blade slanting toward
+the tail. Scrape slowly so that the scales will not fly, and rinse the
+knife frequently in cold water. If the fish is to be served whole, leave
+the head and tail on and trim the fins; otherwise remove them.
+
+
+TO OPEN FISH
+
+To open small fish cut under the gills and squeeze out the contents by
+pressing upward from the middle with the thumb and finger. To open large
+fish split them from the gills halfway down the body toward the tail;
+remove the entrails and scrape and clean, opening far enough to remove
+all the blood from the backbone, and wiping the inside thoroughly with a
+cloth wrung out of cold, salted water.
+
+
+TO SKIN FISH
+
+To skin a fish remove the fins along the back and cut off a narrow strip
+of the skin the entire length of the back. Then slip the knife under the
+skin that lies over the bony part of the gills and work slowly toward
+the tail. Do the same with the other side.
+
+
+TO BONE FISH
+
+To bone a fish clean it first and remove the head. Then, beginning at
+the tail, run a sharp knife under the flesh close to the bone, scraping
+the flesh away clean from the bone. Work up one side toward the head;
+then repeat the same process on the other side of the bone. Lift the
+bone carefully and pull out any small bones that may be left in the
+flesh.
+
+
+BOILED FISH
+
+To cook fish properly is very important, as no food, perhaps, is so
+insipid as fish if carelessly cooked. It must be well done and properly
+salted. A good rule to cook fish by is the following: Allow ten minutes
+to the first pound and five minutes for each additional pound; for
+example: boil a fish weighing five pounds thirty minutes. By pulling out
+a fin you may ascertain whether your fish is done; if it comes out
+easily and the meat is an opaque white, your fish has boiled long
+enough. Always set your fish on to boil in hot water, hot from the
+teakettle, adding salt and a dash of vinegar to keep the meat firm; an
+onion, a head of celery and parsley roots are always an acceptable
+flavor to any kind of boiled fish, no matter what kind of sauce you
+intend to serve with the fish. If you wish to serve the fish whole, tie
+it in a napkin and lay it on an old plate at the bottom of the kettle;
+if you have a regular "fish kettle" this is not necessary. In boiling
+fish avoid using too much water.
+
+To thicken sauces, where flour is used, take a level teaspoon of flour
+to a cup of sauce, or the yolk of an egg to a cup of sauce.
+
+
+BAKED FISH
+
+Wash and dry the fish, rubbing inside and outside with salt; stuff with
+a bread stuffing and sew. Sprinkle with salt and pepper and place in a
+hot oven without water. As soon as it begins to brown add hot water and
+butter and baste every ten minutes. Bake until done, allowing an hour or
+more for a large fish, twenty or thirty minutes for a small one. Remove
+to a hot platter; draw out the strings; garnish with slices of lemon
+well covered with chopped parsley and serve with Hollandaise sauce.
+
+
+BROILED FISH
+
+For broiling, large fish should be split down the back and head and tail
+removed; salmon and halibut should be cut into one-inch slices, and
+smelts and other small fish left whole. Wipe the fish as dry as
+possible; sprinkle with salt and pepper and if the fish is dry and white
+brush the flesh side well with olive oil or butter. Put in a
+well-greased broiler, placing the thickest parts of the fish toward the
+middle or back of the broiler. Hold over a hot fire until the flesh side
+is nicely browned; then cook the skin side just long enough to make the
+skin crisp. Small fish require from ten to fifteen minutes, large fish
+from fifteen to twenty-five. To remove from the broiler loosen one side
+first, then the other, and lift carefully with a cake turner. Place on a
+platter; spread with butter and stand in the oven for a few minutes.
+Garnish with lemon and serve with Maître d'Hôtel butter.
+
+
+JEWISH METHOD OF FRYING FISH
+
+Scale the fish with the utmost thoroughness, remove the entrails, wash
+very thoroughly, and salt both inside and out. Then cut the fish into
+convenient slices, place them on a strainer and leave them there for an
+hour.
+
+Meanwhile, place some flour in one plate and some beaten eggs in
+another, and heat a large frying-pan half full of oil or butter. Now
+wipe your fish slices thoroughly with a clean cloth, dip them first in
+flour and then in beaten eggs and finally fry until browned.
+
+In frying fish very hot oil is required. If a crumb of bread will brown
+in twenty seconds the oil is hot enough. Put fish in a frying basket,
+then into the hot oil and cook five minutes. Drain on brown paper and
+arrange on platter. Do not stick knife or fork into fish while it is
+frying.
+
+When the oil has cooled, strain it, pour it into a jar, cover it and it
+will be ready for use another time. It can be used again for fish only.
+
+
+ANOTHER METHOD OF FRYING FISH
+
+Thoroughly mix six ounces of flour with an ounce of olive oil, the yolk
+of an egg, and a pinch of salt. Stir in one gill of tepid water and
+allow the whole to stand for half an hour in a cool place. Next beat the
+white of an egg stiff and stir into the batter. Dip each fish into the
+mixture, then roll in bread crumbs and cook in boiling oil. Butter must
+not be used. In frying fish do not allow the fish to remain in the
+spider after it has been nicely browned, for this absorbs the fat and
+destroys the delicate flavor. Be sure that the fish is done. This rule
+applies to fish that is sautéd.
+
+
+SAUTÉD FISH
+
+Clean fish, sprinkle with salt and pepper, dip in flour or cornmeal and
+cook in spider with just enough hot butter to prevent it sticking to the
+pan. Shake the pan occasionally. Brown well on under side, then turn and
+brown on the other side.
+
+
+LEMON FISH
+
+Boil three tablespoons of vinegar, one sliced onion, six whole peppers,
+salt, one piece of stick cinnamon, and a little water, then add sliced
+fish. When fish has boiled twenty minutes remove and arrange on platter.
+Strain the gravy and add the well-beaten yolks of two eggs, juice of two
+lemons, sugar to taste and twelve grated almonds. Let all come to a
+boil, then pour over the fish, sprinkle finely chopped parsley on top
+and garnish with sliced lemons. Bluefish, mackerel, shad, salmon and
+porgies may be cooked with this sauce.
+
+
+SWEET SOUR FISH
+
+First cut up and salt the fish. Shad, trout or carp can be used. Put on
+fish kettle with one and one-half cups of water and one cup of vinegar,
+add one onion cut in round slices, one dozen raisins, one lemon cut in
+round slices, two bay leaves, six cloves. When this mixture begins to
+boil, lay in your fish and cook thoroughly. When done remove fish to
+platter.
+
+Put liquor back on stove, add three tablespoons of granulated sugar
+(which has been melted and browned in a pie plate without water), then
+add two tablespoons of flour which has been rubbed smooth with a little
+water. Let boil well and pour over fish. If not sweet enough add more
+sugar. Serve cold.
+
+
+SWEET AND SOUR FISH
+
+Place the fish in strong salt water for one hour before cooking. Take
+three parts of water and one of vinegar, put in saucepan with some
+sliced onions and some raisins, and let boil until tender. Add brown
+sugar to taste, a piece of rye bread from which the crust has been
+removed, and some molasses. Boil the sauce, then place the fish in and
+let all cook twenty minutes. When done, arrange on platter with sliced
+lemon and chopped parsley.
+
+
+SWEET SOUR FISH WITH WINE
+
+Put on to boil in fish kettle, one glass water, one-half glass vinegar,
+two tablespoons of brown sugar, one-half dozen cloves, one-half teaspoon
+of ground cinnamon, one onion cut in round slices. Boil thoroughly, then
+strain and add to it one lemon cut in round slices, one goblet of red
+wine, one dozen raisins, one tablespoon of pounded almonds; put on stove
+again, and when it comes to a boil, add fish that has been cut up and
+salted. Cook until done, remove fish to a platter, and to the liquor add
+a small piece Leb-kuchen or ginger cake, and stir in the well-beaten
+yolks of four eggs; stir carefully or it will curdle. If not sweet
+enough add more sugar. Pour over fish. Shad or trout is the best fish to
+use.
+
+
+FISH STOCK
+
+Put in a saucepan a tablespoon of butter or butter substitute, add a
+tablespoon each of chopped onion, carrot and turnip. Fry them without
+browning, then add fish-bones, head, and trimmings, a stalk of celery,
+sprigs of parsley and of thyme, a bay-leaf, a tomato or a slice of
+lemon. Cover with water and let them simmer for an hour or more. Season
+with salt and pepper and strain.
+
+
+PIKE WITH EGG SAUCE
+
+Clean the fish thoroughly, and wash it in hot water, wipe dry and salt
+inside and out. If you heat the salt it will penetrate through the meat
+of the fish in less time. Take a kettle, lay in it a piece of butter
+about the size of an egg; cut up an onion, some celery root, parsley
+root and a few slices of lemon, lay the fish in, either whole or cut up
+in slices; boil in enough water to just cover the fish, and add more
+salt if required, add a dozen whole peppers, black or white; season with
+ground white pepper. Let the fish boil quickly. In the meantime beat up
+the yolks of two eggs, and pound a dozen almonds to a paste, add to the
+beaten yolks, together with a tablespoon of cold water. When done remove
+the fish to a large platter; but to ascertain whether the fish has
+cooked long enough, take hold of the fins, if they come out readily your
+fish has cooked enough. Strain the sauce through a sieve, taking out the
+slices of lemon and with them garnish the top of the fish; add the
+strained sauce to the beaten eggs, stirring constantly as you do so;
+then return the sauce to the kettle, and stir until it boils, remove
+quickly and pour it over the fish. When it is cold garnish with curly
+parsley.
+
+
+GEFILLTE FISCH
+
+Prepare trout, pickerel or pike in the following manner: After the fish
+has been scaled and thoroughly cleaned, remove all the meat that adheres
+to the skin, being careful not to injure the skin; take out all the meat
+from head to tail, cut open along the backbone, removing it also; but do
+not disfigure the head and tail; chop the meat in a chopping bowl, then
+heat about a quarter of a pound of butter in a spider, add two
+tablespoons chopped parsley, and some soaked white bread; remove from
+the fire and add an onion grated, salt, pepper, pounded almonds, the
+yolks of two eggs, also a very little nutmeg grated. Mix all thoroughly
+and fill the skin until it looks natural. Boil in salt water, containing
+a piece of butter, celery root, parsley and an onion; when done remove
+from the fire and lay on a platter. The fish should be cooked for one
+and one-quarter hours, or until done. Thicken the sauce with yolks of
+two eggs, adding a few slices of lemon.
+
+This fish may be baked but must be rolled in flour and dotted with bits
+of butter.
+
+
+RUSSIAN FISH CAKES
+
+Take three pounds of fish (weakfish or carp, pickerel or haddock or
+whitefish, any fat fish with a fish poor in it). Remove skin and bones
+from the fish and chop flesh very fine, add a good-sized onion, minced
+or grated, make a depression in the centre of the chopped fish and add
+three-quarters cup of water, one-half cup of soft bread crumbs, salt and
+pepper to taste, one-fourth cup of sugar, two egg whites and two
+tablespoons of melted butter. Chop until very smooth and form into cakes
+containing a generous tablespoonful each. Put the bones and skins into a
+saucepan with an onion sliced and a tablespoon of butter and add the
+fish cakes. Cover with water and simmer for one and a quarter hours.
+Then remove the cakes and strain off the gravy into the two egg yolks
+which have been slightly beaten together with one teaspoon of sugar;
+stir over the heat until thickened, but do not boil it. Pour over fish
+cakes and serve either hot or cold. The butter and sugar may be omitted
+if so desired.
+
+
+GEFILLTE FISCH WITH EGG SAUCE
+
+Cut a five-pound haddock into four-inch slices. Cut a big hole into each
+slice, preserving the backbone and skin. Put this meat, cut from the
+fish, into a wooden tray, add to it four large onions and a sprig of
+parsley. Chop until very fine, then add two eggs, a dash of pepper and
+cinnamon, a pinch of salt, and a tablespoon of sugar. To this add enough
+cracker dust to stiffen it. Put this filling into the holes cut in the
+fish.
+
+Take a saucepan, put in one sliced onion, a sprig of parsley, a small
+sliced carrot, a dash of pepper, and a pinch of salt. Put the fish into
+the saucepan, cover with cold water, and let it boil slowly for one
+hour. At the end of the hour take out the fish, and put on a platter.
+Preserve the water or gravy in which the fish was boiled for the sauce.
+
+Egg sauce for fish: Beat the yokes of two eggs thoroughly. Into the
+beaten yolks slowly pour the gravy in which the fish was boiled,
+stirring constantly. Stand this on the back of the stove to boil for
+five minutes, stirring constantly so as to prevent burning.
+
+
+FILLED FISH--TURKISH STYLE
+
+No. 1. Bone some fat fish, boil in salt and water; when done take a
+little of the fish soup, one egg, beat until light, add gradually the
+juice of one-half lemon.
+
+
+FRITADA
+
+No. 2. Steam the fish and bone. Take four good-sized tomatoes, cut them
+up, add chopped parsley, scallions or leeks cut in small pieces, a
+little celery, salt and pepper to taste and four eggs well-beaten; mix
+all these ingredients very well with the boned fish, form in omelet
+shape. Place in oven in pan greased with olive oil and bake until well
+browned.
+
+
+HECHT (PICKEREL)
+
+This fish is best prepared "scharf." Clean your fish thoroughly and salt
+the day previous; wrap it in a clean towel and lay it on ice until
+wanted. Line a kettle with celery and parsley roots; cut up an onion,
+add a lump of fresh butter, and pack the fish in the kettle, head first,
+either whole or cut up; sprinkle a little salt and white pepper over all
+and add about a dozen peppercorns; put on enough water to just cover,
+and add a whole lemon cut in slices. Do not let the fish boil quickly.
+Add about a dozen pounded almonds. By this time the fish will be ready
+to turn, then beat up the yolks of two eggs in a bowl, to be added to
+the sauce after the fish is boiled. Try the fish with a fork and if the
+meat loosens readily it is done. Take up each peace carefully, if it has
+been cut up, and arrange on a large platter, head first and so on, make
+the fish appear whole, and garnish with the slices of lemon and sprigs
+of parsley; then mince up some parsley and garnish top of the fish,
+around the lemon slices. Thicken the gravy by adding the beaten yolks,
+add a tablespoon of cold water to the yolks before adding to the boiling
+sauce; stir, remove from the fire at once and pour over the fish. If you
+prefer the sauce strained, then strain before adding the yolks of the
+eggs and almonds.
+
+Haddock, sea-bass, pike, perch, weakfish and porgies may be cooked
+"scharf."
+
+
+FRESH COD OR STRIPED BASS
+
+Cut into pieces ready to serve, after which salt them for an hour. Into
+the fish kettle put a quantity of water, large onion sliced, carrot also
+sliced, turnip, celery root, and boil fifteen minutes. Add the fish and
+two tablespoons of butter, tiny piece of cinnamon, pepper to taste. Boil
+fifteen minutes longer, then add teaspoon of flour mixed with cold
+water. Boil up well and add salt or pepper if needed. Remove fish and
+arrange on platter. Beat yolks of two eggs with a tablespoon of cold
+water; after straining out vegetables, add the hot gravy in which fish
+was boiled. Return to fire and stir till thick enough. Garnish with
+chopped parsley.
+
+
+AHILADO SAUCE (TURKISH)
+
+Mix some tomato sauce, olive oil, parsley, salt and pepper. Boil sauce
+first, and add boiled sea-bass or flounders.
+
+
+BOILED TROUT
+
+Cut up a celery root, one onion, and a sprig of parsley, tie the fish in
+a napkin and lay it on this bed of roots; pour in enough water to cover
+and add a dash of vinegar--the vinegar keeps the fish firm--then boil
+over a quick fire and add more salt to the water in which the fish has
+been boiled. Lay your fish on a hot platter and prepare the following
+sauce: set a cup of sweet cream in a kettle, heat it, add a tablespoon
+of fresh butter, salt and pepper, and thicken with a tablespoon of flour
+which has been wet with a little cold milk, stir this paste into the
+cream and boil about one minute, stirring constantly; pour over the
+fish. Boil two eggs, and while they are boiling, blanch about a dozen or
+more almonds and stick them into the fish, points up; cover the eggs
+with cold water, peel them, separate the whites from the yolks, chop
+each separately; garnish the fish, first with a row of chopped yolks,
+then whites, until all is used: lay chopped parsley all around the
+platter.
+
+Fresh cod and striped bass may be cooked in this way.
+
+
+FISH PIQUANT
+
+Cook any large fish in salt water--salmon is particularly nice prepared
+in this style--add one cup of vinegar, onions, celery root and parsley.
+When the fish is cooked enough, remove it from the fire, kettle and
+all--letting the fish remain in its sauce until the following sauce is
+prepared:--
+
+Take the yolks of two eggs, one-half teaspoon of Colman's mustard (dry),
+salt, pepper, a tablespoon of butter, a tablespoon of vinegar, one-half
+glass water and some fish gravy. Boil in double boiler until thick. Take
+some parsley, green onions, capers, shallots and one large vinegar
+pickle and some astragon, chop all up very fine; chop up the hard-boiled
+whites separately and then add the sauce; mix all this together
+thoroughly, then taste to see if seasoned to suit.
+
+
+SALMON CUTLETS
+
+Take the remains of some boiled salmon or a small can of salmon, three
+tablespoons of mashed potatoes, one of bread crumbs, one of chopped
+parsley, a little flour, mace, an egg, pepper and salt.
+
+Mix the ingredients well together, bind with the egg, let stand an hour,
+then form into little flat cutlets, roll in bread crumbs and fry in hot
+oil, drain on paper and send to table garnished with parsley.
+
+
+PAPRIKA CARP
+
+Slice and salt three pounds of carp. Steam four sliced onions with one
+cup of water, to which has been added one teaspoon of paprika, add the
+sliced carp and cook very slowly until the fish is done.
+
+
+REDSNAPPER WITH TOMATO SAUCE
+
+Scale thoroughly, salt and pepper inside and out, and lay upon ice,
+wrapped in a clean cloth overnight. When ready to cook cut up the celery
+or parsley root, or both, two large onions, a carrot or two, and let
+this come to a boil in about one quart of water, then lay in the fish,
+whole or in pieces; let the water almost cover the fish; add a lump of
+fresh butter and three or four tomatoes (out of season you may use
+canned tomatoes, say three or four large spoonfuls); let the fish boil
+half an hour, turning it occasionally. Try it by taking hold of the
+fins, if they come out readily, the fish is done. Take it up carefully;
+lay on a large platter and strain the sauce; let it boil, thicken it
+with the well-beaten yolks of two eggs, adding the sauce gradually to
+the eggs and stirring constantly. Garnish the fish with chopped parsley,
+letting a quantity mix with the sauce.
+
+Redsnapper is also very good fried.
+
+
+BONED SMELTS, SAUTÉD
+
+Take a dozen raw smelts; split them from the back lengthwise, leaving
+the head and tail intact; take out the large center bone without opening
+the stomach and season with salt. Put four ounces of butter into a
+saucepan, and when quite hot place the smelts in it, so that the side
+which was cut open is underneath. When they have attained a nice color,
+turn them over and finish cooking. When ready, arrange them on a very
+hot dish, pour the butter in which they were cooked over them, squeeze a
+little lemon on them, then add over all some finely chopped green
+parsley. Serve.
+
+
+FISH WITH HORSERADISH SAUCE
+
+Clean three pounds of fresh salmon, bone, salt and let stand several
+hours. Place in fish kettle with boiling salt water (one teaspoon of
+salt to one quart of water), and let boil one-half hour or until well
+cooked. Lift out carefully, place on hot platter and pour over
+one-fourth cup of melted butter and sprinkle well with one tablespoon of
+parsley. Serve in a separate bowl the following sauce; a large spoonful
+with each portion of fish: Peel one-half pound of horseradish root,
+grate and mix well with one pint of cream beaten stiff. The fish must
+be hot and the sauce cold.
+
+
+FISH WITH SAUERKRAUT
+
+Fry an onion in butter (or vegetable oil), add sauerkraut and cook. Boil
+the fish in salt water, then bone and shred. Fry two minced onions in
+butter or oil, put them into the kettle with the fish, add two egg
+yolks, butter or oil, a little pepper and a tablespoon of breadcrumbs;
+steam for half hour and serve with the kraut.
+
+
+FILLET OF SOLE À LA MOUQUIN
+
+Thoroughly wash and pick over a pound of spinach, put it over the fire
+with no more water than clings to the leaves and cook for ten minutes;
+at the end of that time drain the spinach and chop it fine. Have ready
+thin fillets of flounder, halibut, or whitefish. Cover them with
+acidulated warm water--a slice of lemon in the water is all that is
+wanted, and add a slice of onion, a sprig of parsley and a bit of bay
+leaf. Simmer for ten minutes and drain. Put the minced spinach into the
+bottom of the buttered baking-dish, arrange the fillets on it, cover
+with a cream sauce to which a tablespoon of grated cheese has been
+added, and brown in the oven.
+
+
+FILLET DE SOLE À LA CREOLE
+
+Fillet some large flounders, and have fishman send you all the bones;
+put the bones on to boil; wash, dry, and season the fillets; roll them
+(putting in some bits of butter), and fasten each one with a wooden
+toothpick. Strain the water from the bones; thicken with a little brown
+flour and onion; add to this one-half can of tomatoes, a little cayenne
+pepper, salt, and chopped green peppers. Let this sauce simmer for a
+couple of hours (this need not be strained); put the fillets in a
+casserole, and pour some of this sauce over them, and put in the oven
+for about fifteen minutes. Then pour over the rest of the tomato sauce,
+sprinkle a little chopped parsley and serve. One can add a few mushrooms
+to the sauce. The mushrooms must be fried in butter before being added
+to the sauce.
+
+
+BAKED BLACK BASS
+
+After having carefully cleaned, salt well and lay it in the baking-pan
+with a small cup of water, and strew flakes of butter on top, also salt,
+pepper and a little chopped parsley. Bake about one hour, basting often
+until brown. Serve on a heated platter; garnish with parsley and lemon
+and make a sauce by adding a glass of sherry, a little catsup and
+thicken with a teaspoon of flour, adding this to fish gravy. Serve
+potatoes with fish, boiled in the usual way, making a sauce of two
+tablespoons of butter. Add a bunch of parsley chopped very fine, salt
+and pepper to taste, a small cup of sweet cream thickened with a
+tablespoon of flour. Pour over potatoes.
+
+
+BAKED FLOUNDERS
+
+Clean, wipe dry, add salt and pepper and lay them in a pan; put flakes
+of butter on top, an onion cut up, some minced celery and a few bread
+crumbs. A cup of hot water put into the pan will prevent burning. Baste
+often; bake until brown.
+
+
+BAKED BASS À LA WELLINGTON
+
+Remove the scales and clean. Do not remove the head, tail, or fins. Put
+into a double boiler one tablespoon of butter, two cups of stale bread
+crumbs, one tablespoon of chopped onion, one teaspoon of chopped
+parsley, two teaspoons of chopped capers, one-fourth cup of sherry. Heat
+all the above ingredients, season with paprika and salt, and stuff the
+bass with the mixture. Sew up the fish, put into a hot oven, bake and
+baste with sherry wine and butter.
+
+A fish weighing four or five pounds is required for the above recipe.
+
+
+BAKED FISH--TURKISH STYLE
+
+Take perch and stuff with steamed onion to which has been added one
+well-beaten egg, two tomatoes cut up in small pieces, some bread crumbs,
+chopped parsley or celery, salt and pepper to taste. Bake until the fish
+is nicely browned.
+
+
+SAUCE AGRISTOGA
+
+Fry any fish in oil, and serve the following:--
+
+Beat very well two whole eggs, add two tablespoons of flour diluted with
+cold water, add gradually the juice of one lemon.
+
+
+ZUEMIMO SAUCE
+
+Heat one teaspoon of oil, add one tablespoon of flour, add slowly
+one-half cup of vinegar diluted with water; season with salt and sugar.
+If no other fish can be procured, salt herring may be used.
+
+
+SHAD ROE
+
+Parboil the roe in salted water ten minutes. Drain; season with salt,
+pepper and melted butter; form into balls, roll in beaten egg and
+cracker crumbs and fry in hot oil or any butter substitute.
+
+The roe can be baked and served with tomato sauce.
+
+
+BAKED SHAD
+
+Clean and split a three-pound shad. Place in a buttered dripping pan.
+Sprinkle with salt and pepper, brush with melted butter and bake in a
+hot oven thirty minutes.
+
+
+SCALLOPED FISH ROE
+
+Boil three large roes in water with a little vinegar for ten minutes.
+Plunge into cold water; wipe the roe dry. Mash the yolks of three
+hard-boiled eggs into a cup of melted butter, teaspoon of anchovy paste,
+tablespoon of chopped parsley, juice of half a lemon, salt and pepper to
+taste. Add a cup of bread crumbs and then mix in lightly the roe that
+has been broken into pieces. Put all in baking dish, cover with bread
+crumbs and flakes of butter, and brown in oven.
+
+
+BAKED MACKEREL
+
+Split fish, clean, and remove head and tail. Put in buttered pan,
+sprinkle with salt and pepper and dot over with butter (allowing one
+tablespoon to a medium-sized fish), pour over two-thirds of a cup of
+milk. Bake twenty-five minutes in a hot oven.
+
+
+STUFFED HERRING
+
+Make a dressing of two tablespoons of bread crumbs, one tablespoon of
+chopped parsley, two tablespoons of butter, juice of one-half lemon, and
+pepper and salt to taste. Add enough hot water to make soft. Fill the
+herrings, roll up, tie in shape. Cover with greased paper and bake ten
+to fifteen minutes.
+
+
+FISH WITH GARLIC
+
+Clean, salt fish one half hour, wash and dry with a clean cloth; cut
+garlic very thin, rub over fish; place in oven to bake; bake until odor
+of garlic has disappeared; then let fish cool.
+
+
+BAKED CHOPPED HERRING
+
+Soak herring one hour in water and then one and a half in sweet milk,
+skin, bone and chop; cut up a medium-sized onion, fry in butter until
+golden brown, add a cup of cream, two egg yolks and one-fourth cup of
+white bread crumbs, then put in a little more cream. Butter pan,
+sprinkle with crumbs or cracker dust, then put in herring, pepper
+slightly. Bake in moderate oven three-quarters of an hour.
+
+
+MARINIRTE (PICKLED) HERRING
+
+Take new Holland herring, remove the heads and scales, wash well, open
+them and take out the milch and lay the herring and milch in milk or
+water over night. Next day lay the herring in a stone jar with alternate
+layers of onions cut up, also lemon cut in slices, a few cloves, whole
+peppers and a few bay leaves, some capers and whole mustard seed. Take
+the milch and rub it through a hair sieve, the more of them you have the
+better for the sauce; stir in a spoon of brown sugar and vinegar and
+pour it over the herring.
+
+
+SALT HERRING
+
+Soak salt herring over night in cold water, that the salt may be drawn
+out. Drain and serve with boiled potatoes, or bone and place in kettle
+of cold water, let come to a boil and let simmer a few minutes until
+tender, drain and pour melted butter over them and serve hot with boiled
+or fried potatoes.
+
+
+BROILED SALT MACKEREL
+
+Freshen the fish by soaking it over night in cold water, with the skin
+uppermost. Drain and wipe dry, remove the head and tail; place it upon a
+butter broiler, and slowly broil to a light brown. Place upon a hot
+dish, add pepper, bits of butter, a sprinkling of parsley and a little
+lemon juice.
+
+
+BOILED SALT MACKEREL
+
+Soak mackerel over night in cold water, with the skin side up, that the
+salt may be drawn out, change the water often, and less time is
+required. Drain. Place mackerel in shallow kettle, pour water over to
+cover and boil ten to fifteen minutes or until flesh separates from the
+bone. Remove to platter and pour hot, melted butter over and serve with
+hot potatoes.
+
+They may also be boiled and served with a White Sauce.
+
+
+MARINIRTE FISH
+
+Take pickerel, pike or any fish that is not fat, cut into two-inch
+slices, wash well, salt and set aside in a cool place for a few hours.
+When ready to cook, wash slightly so as not to remove all salt from
+fish. Take heads and set up to boil with a whole onion for twenty-five
+minutes, then add the other pieces and two cups of vinegar, one cup of
+water, four bay leaves and twelve allspice, a little pepper and ginger.
+Cook for thirty-five minutes longer. Taste fish, add a little water or a
+little more vinegar to taste. Then remove fish carefully so as not to
+break the pieces and let cool. Strain the sauce, return fish to same,
+adding a few bay leaves and allspice. Set in a cool place until sauce
+forms a jelly around the fish. Can be kept covered and in a cool place
+for some time.
+
+
+SOUSED HERRING
+
+Split and half three herrings, roll and tie them up. Place them in a pie
+plate, pour over them a cup of vinegar, add whole peppers, salt, cloves
+to taste and two bay leaves. Bake in a slow oven until soft (about
+twenty minutes).
+
+
+SALMON LOAF
+
+Blend together one can of salmon, one cup of grated bread crumbs, two
+beaten eggs, one cup of milk, one teaspoon of lemon juice, one-half
+teaspoon of paprika, one-half teaspoon of salt, one tablespoon of
+chopped parsley and one tablespoon of onion juice. Place in a greased
+baking dish. Sprinkle top with thin layer of bread crumbs. Bake in hot
+oven for thirty minutes or until the crumbs that cover the dish are
+browned. Serve with a white sauce.
+
+
+CREAM SALMON
+
+Remove salmon from the can, place it in a colander and wash under
+running water or scald with boiling water. Break into small pieces, stir
+into one cup of hot cream sauce; bring all to a boil and serve in patty
+cups or on toasted bread or crackers.
+
+
+PICKLE FOR SALMON
+
+Take equal parts of vinegar, white wine and water. Boil these with a
+little mace, a clove or two, a bit of ginger root, one or two whole
+peppers and some grated horseradish. Take out the last named ingredient
+when sufficiently boiled, and pour the pickle over the salmon,
+previously boiled in strong salt and water.
+
+
+KEDGEREE
+
+Cut up in small pieces about a pound of any kind of cooked fish except
+herring. Boil two eggs hard and chop up. Take one cup of rice and boil
+in the following manner:--After washing it well and putting it on in
+boiling water, with a little salt, let it boil for ten minutes, drain it
+almost dry and let it steam with the lid closely shut for ten minutes
+longer without stirring. Take a clean pot and put in the fish, eggs,
+rice, a good dessertspoon of butter, and pepper and salt to taste. Stir
+over the fire until quite hot. Press into a mould and turn it out at
+once and serve.
+
+
+SWISS CREAMED FISH
+
+Mix smoothly in one cup of cold water a teaspoon of flour. Stir it into
+one cup of boiling milk and when thick and smooth add the meat of any
+cold fish, picked free from skin and bones. Season with salt, pepper and
+a tablespoon of butter. If the cream is desired to be extra rich one
+well-beaten egg may be added one minute before removing from the fire.
+Serve hot. A pinch of cayenne or a saltspoon of paprika is relished by
+many.
+
+
+COD FISH BALLS
+
+Put the fish to soak over night in lukewarm water. Change again in the
+morning and wash off all the salt. Cut into pieces and boil about
+fifteen minutes, pour off this water and put on to boil again with
+boiling water. Boil twenty minutes this time, drain off every bit of
+water, put on a platter to cool and pick to pieces as fine as possible,
+removing every bit of skin and bone. When this is done, add an equal
+quantity of mashed potatoes, a tablespoon of butter, a very little salt
+and pepper, beat up one egg and a little milk, if necessary, mix with a
+fork. Flour your hands well and form into biscuit-shaped balls. Fry in
+hot oil.
+
+
+FINNAN HADDIE
+
+Parboil ten minutes and then broil like fresh fish.
+
+To bake, place the fish in a pan, add one cup of milk and one cup of
+water; cover. Cook ten minutes in hot oven. Remove cover, drain, spread
+with butter and season with pepper.
+
+
+FINNAN HADDIE AND MACARONI
+
+Break up and cook until tender about a package of macaroni. Pick up the
+finnan haddie until you have about three-quarters as much as you have
+macaroni. Mix in a greased baking-dish and pour over a drawn butter
+sauce, made with cornstarch or with any good milk or cream dressing,
+then cover with bread or cracker crumbs or leave plain to brown in oven.
+Bake from twenty to thirty minutes.
+
+
+SCALLOPED FISH, No. 1
+
+Line a buttered baking-dish with cold flaked fish. Sprinkle with salt
+and pepper; add a layer of cold cooked rice, dot with butter; repeat and
+cover with cracker or bread crumbs. Bake fifteen to twenty minutes.
+
+
+SCALLOPED FISH, No. 2
+
+Butter a dish, place in a layer of cold cooked fish, sprinkle with bread
+crumbs, parsley, salt, butter and pepper; repeat. Cover with white
+sauce, using one tablespoon of flour to two tablespoons of butter and
+one cup of milk. Sprinkle top with buttered bread crumbs and bake.
+
+
+
+
+*SAUCES FOR FISH AND VEGETABLES*
+
+
+These sauces are made by combining butter and flour and thinning with
+water or other liquid. A sauce should never be thickened by adding a
+mixture of flour and water, as in that case the flour is seldom well
+cooked; or by adding flour alone, as this way is certain to cause lumps.
+The flour should be allowed to cook before the liquid is added.
+
+All sauces containing butter and milk should be cooked in a double
+boiler.
+
+If so desired, any neutral oil--that is, vegetable or nut oil--may be
+substituted for the butter called for in the recipe.
+
+Care in preparation of a sauce is of as much importance as is the
+preparation of the dish the sauce garnishes.
+
+
+DRAWN BUTTER SAUCE
+
+Melt two tablespoons of butter and stir in two tablespoons of flour. Add
+carefully one cup of boiling water, then season with one-half teaspoon
+of salt and a dash of pepper and paprika.
+
+Many sauces are made with drawn butter as a foundation. For caper sauce
+add three tablespoons of capers.
+
+For egg sauce add one egg, hard-boiled and chopped fine.
+
+
+BEARNAISE SAUCE
+
+There are several ways of making Bearnaise sauce. This is one very
+simple rule: Bring to the boil two tablespoons each of vinegar and
+water. Simmer in it for ten minutes a slice of onion. Take out the onion
+and add the yolks of three eggs beaten very light. Take from the fire,
+add salt and pepper to season, and four tablespoons of butter beaten to
+a cream, and added slowly.
+
+*Quick Bearnaise Sauce.*--Beat the yolks of four eggs with four
+tablespoons of oil and four of water. Add a cup of boiling water and
+cook slowly until thick and smooth. Take from the fire, and add minced
+onion, capers, olives, pickles, and parsley and a little tarragon
+vinegar.
+
+
+CUCUMBER SAUCE
+
+Pare two large cucumbers; remove seeds, if large; chop fine and squeeze
+dry. Season with salt, vinegar, paprika and add one-half cup of cream.
+
+
+SAUCE HOLLANDAISE
+
+Mix one tablespoon of butter and one of flour in a saucepan and add
+gradually half a pint of boiling water. Stir until it just reaches the
+boiling point; take from the fire and add the yolks of two eggs. Into
+another saucepan put a slice of onion, a bay leaf, and a clove of
+garlic; add four tablespoons of vinegar, and stand this over the fire
+until the vinegar is reduced one-half. Turn this into the sauce, stir
+for a moment; strain through a fine sieve; add half a teaspoon of salt
+and serve. This sauce may be varied by adding lemon juice instead of
+vinegar, or by using the water in which the fish was boiled. It is one
+of the daintiest of all sauces.
+
+
+MUSTARD SAUCE
+
+Mix two tablespoons of vinegar and one of mustard, one teaspoon of oil
+or butter melted, pepper and salt to taste. Add this to two hard-boiled
+eggs chopped fine, with a small onion and about the same quantity of
+parsley as eggs; and mix all well together.
+
+
+MAÎTRE D'HÔTEL BUTTER
+
+Work into one-half cup of butter all the lemon juice it will take, and
+add a teaspoon of minced parsley.
+
+
+PICKLE SAUCE
+
+Cream two tablespoons of butter, add one teaspoon of salt and one
+tablespoon of chopped pickle. A speck of red pepper may be added.
+
+
+SARDELLEN, OR HERRING SAUCE
+
+Brown a spoon of flour in heated fat, add a quantity of hot fish stock
+and a few sardellen chopped fine, which you have previously washed in
+cold water, also a finely-chopped onion. Let this boil a few minutes,
+add a little vinegar and sugar; strain this sauce through a wire sieve
+and add a few capers and a wineglass of white wine and let it boil up
+once again and thicken with the yolk of one egg.
+
+
+SAUCE VINAIGRETTE
+
+Rub the mixing bowl with a clove of garlic, add one-half teaspoon of
+salt, dash of white pepper, and a teaspoon of cold water or a bit of
+ice, then four tablespoons of oil. Mix until the salt is dissolved,
+remove the ice and add ten drops of tabasco sauce, two tablespoons
+tarragon vinegar, one tablespoon grated onion, one tablespoon chopped
+parsley and one chopped gherkin.
+
+
+ANCHOVY SAUCE
+
+Mix six tablespoons of melted butter and one and one-half teaspoons
+anchovy paste, place in double boiler and allow to boil for about six
+minutes. Flavor with lemon juice.
+
+
+SAUCE PIQUANTE
+
+To one pint of drawn butter add one tablespoon each of vinegar and lemon
+juice and two tablespoons each of chopped capers, pickles, and olives,
+one-half teaspoon onion juice, a few grains cayenne pepper.
+
+
+SAUCE TARTARE
+
+Add to a half pint of well-made mayonnaise dressing two olives, one
+gherkin and one small onion, chopped fine. Chop sufficient parsley to
+make a tablespoonful, crush it in a bowl and add it first to the
+mayonnaise. Stir in at least a tablespoon of drained capers and serve
+with fried or broiled fish.
+
+
+WHITE SAUCE (FOR VEGETABLES)
+
+Place two tablespoons of butter in a saucepan; stir until melted: add
+two tablespoons of flour mixed with one-fourth of a teaspoon of salt and
+a few grains of pepper. Stir until smooth. Add one cup of milk gradually
+and continue to stir until well mixed and thick. Chopped parsley may be
+added. Used for creamed vegetables--potatoes, celery, onion, peas, etc.
+
+
+CREAM MUSTARD SAUCE
+
+Make white sauce as directed above. Mix one tablespoon of mustard with a
+teaspoon of cold water and stir into the sauce about two minutes before
+serving. The quantity of mustard may be increased or diminished, as one
+may desire the flavor strong or mild.
+
+
+CURRY SAUCE
+
+Use one teaspoon of curry in the flour while making white sauce.
+
+
+SPANISH SAUCE
+
+Cook one onion and green pepper chopped fine in hot butter; add four
+tablespoons of flour, stir until smooth. Add two cups of strained
+tomatoes. Season with salt and pepper.
+
+
+TOMATO SAUCE
+
+Brown one tablespoon butter with one minced onion, then add one
+tablespoon of flour. When brown stir in two cups of tomatoes which have
+previously been cooked and strained, add also one teaspoon of sugar, a
+pinch of salt, pepper, and red pepper, also one tablespoon of vinegar
+and one tablespoon of tomato catsup.
+
+
+
+
+*SAUCES FOR MEATS*
+
+
+APPLE SAUCE
+
+Pare and quarter tart apples. Put them in a saucepan with just enough
+water to keep them from burning; bring to a boil quickly and cook until
+the pieces are soft. Then press through a colander and add four
+tablespoons of sugar (or less) to each pint of apples.
+
+If desired, cinnamon or grated nutmeg may be sprinkled over the top
+after the apple sauce is in the serving dish, or a little stick cinnamon
+or lemon peel may be cooked with the apples. Serve with goose.
+
+
+BROWN SAUCE
+
+Fry one tablespoon chopped onion in one tablespoon fat. Add one
+tablespoon of flour, one cup of soup stock, one teaspoon lemon juice,
+salt and pepper to taste. Strain before serving.
+
+The following sauces can be made by using brown sauce as a foundation:
+
+*Mushroom Sauce.*--Add one-half cup mushrooms.
+
+*Olive Sauce.*--Add a dozen olives, chopped fine.
+
+*Wine Sauce.*--Add one-half cup wine and one tablespoon currant jelly.
+Thicken with flour.
+
+
+CRANBERRY SAUCE
+
+To one pint of cranberries take one and one-quarter cups of water.
+
+Put the cranberries on with the water and cook until soft; strain
+through a cloth; weigh and add three-fourths of a pound of sugar to
+every pint of juice. Cook ten minutes; pour into molds and set aside to
+cool. Serve with poultry, game or mutton.
+
+
+STEWED CRANBERRIES
+
+Boil together one and one-half cups of sugar and one cup of water for
+seven minutes, then add three cups of cranberries, well washed and
+picked, and cook until the berries burst. Serve the same as cranberry
+sauce.
+
+
+SAUCE BORDELAISE
+
+Nice for broiled steaks. Take one medium-sized onion, chopped very fine
+and browned in fat; add a cup of strong beef gravy and a cup of claret
+or white wine; add pepper, salt and a trifle of finely-chopped parsley;
+allow this to simmer and thicken with a little browned flour.
+
+
+CARAWAY, OR KIMMEL SAUCE
+
+Heat a tablespoon drippings in a spider; add a little flour; stir smooth
+with a cup of soup stock, added at once, and half a teaspoon of caraway
+seeds.
+
+
+ONION SAUCE
+
+Stew some finely-chopped onions in fat; you may add half a clove of
+garlic, cut extremely fine; brown a very little flour in this, season
+with salt and pepper and add enough soup stock to thin it.
+
+
+LEMON SAUCE
+
+Boil some soup stock with a few slices of lemon, a little sugar and
+grated nutmeg; add chopped parsley; thicken with a teaspoon of flour or
+yolk of egg. Mostly used for stewed poultry.
+
+
+MINT SAUCE
+
+Chop some mint fine; boil half a cup of vinegar with one tablespoon of
+sugar; throw in the mint and boil up once; pour in a sauceboat and cool
+off a little before serving.
+
+
+RAISIN SAUCE
+
+Brown some fat in a spider, stir in a tablespoon of flour; stir until it
+becomes a smooth paste; then add hot soup, stirring constantly; add a
+handful of raisins, some pounded almonds, a few slices of lemon, also a
+tablespoon of vinegar; brown sugar to taste: flavor with a few cloves
+and cinnamon, and if you choose to do so, grate in part of a stick of
+horseradish and the crust of a rye loaf. Very nice for fat beef.
+
+
+HORSERADISH SAUCE, No. 1
+
+Grate a good-sized stick of horseradish; take some soup stock and a
+tablespoon of fat, salt and pepper to taste, a little grated stale
+bread, a few pounded almonds. Let all boil up and then add the meat.
+
+
+HORSERADISH SAUCE, No. 2
+
+Heat one tablespoon of fat in a frying-pan, when hot cut up one-quarter
+of an onion in it, and fry light brown, then brown one tablespoon
+cracker meal or flour and add two tablespoons of grated horseradish;
+let this brown a bit, then add some soup stock, one tablespoon of brown
+sugar, two cloves, two bay leaves, salt, pepper and two tablespoons of
+vinegar. Let cook a few minutes then add one more tablespoon of
+horseradish and if necessary a little more sugar or vinegar. Lay the
+meat in this sauce and cover on back of stove until ready to serve. If
+gas stove is used, place over the simmering flame.
+
+
+KNOBLAUCH SAUCE (GARLIC)
+
+Heat a tablespoon of drippings, either of meat or goose in a frying-pan;
+cut up one or two cloves of garlic very fine and let it brown slightly
+in the heated fat; add a tablespoon of flour, a cup of soup stock or
+warm water, salt, pepper to taste.
+
+
+MAÎTRE D'HÔTEL SAUCE
+
+Take a heaping tablespoon of drippings or goose-fat, heat it in a
+spider, stir two teaspoons of flour into this, then add gradually and
+carefully a small cup of hot soup or water, the former is preferable;
+add some chopped parsley, also the juice of a lemon; salt and pepper;
+stir up well. May be used either with roast or boiled meats.
+
+
+
+
+*FRYING*
+
+
+PREPARED BREAD CRUMBS FOR FRYING
+
+All scraps of bread should be saved for crumbs, the crusts being
+separated from the white part, then dried, rolled, and sifted, and put
+away until needed in a covered glass jar.
+
+The brown crumbs are good for the first coating, the white ones for the
+outside, as they give better color. Cracker crumbs give a smooth
+surface, but for most things bread crumbs are preferable.
+
+For meats a little salt and pepper, and for sweet articles, a little
+sugar, should be mixed with the crumbs. Crumbs left on the board should
+be dried, sifted, and kept to be used again.
+
+
+FRYING
+
+Frying is cooking in very hot fat or oil, and the secret of success is
+to have the fat hot enough to harden the outer surface of the article to
+be fried immediately and deep enough to cover these articles of food. As
+the fat or oil can be saved and used many times, the use of a large
+quantity is not extravagant.
+
+To fry easily one must have, in addition to the deep, straight-sided
+frying-pan, a frying-basket, made from galvanized wire, with a side
+handle. The bale handles are apt to become heated, and in looking for
+something to lift them, the foods are over-fried. The frying-pan must be
+at least six inches deep with a flat bottom; iron, granite ware or
+copper may be used, the first two are preferable. There must be
+sufficient fat to wholly cover the articles fried, but the pan must not
+be too full, or there is danger of overflow when heavy articles are put
+in. After each frying, drain the fat or oil, put it into a receptacle
+kept for the purpose, and use it over and over again as long as it
+lasts. As the quantity begins to lessen, add sufficient fresh fat or oil
+to keep up the amount.
+
+Always put the fat or oil in the frying-pan before you stand it over the
+fire.
+
+Wait until it is properly heated before putting in the articles to be
+fried.
+
+Fry a few articles at a time. Too many will cool the fat or oil below
+the point of proper frying and they will absorb grease and be
+unpalatable.
+
+Put articles to be fried in the wire frying-basket and lower into the
+boiling hot fat or oil. Test the fat by lowering a piece of stale bread
+into it, if the bread browns in thirty seconds the fat is sufficiently
+hot.
+
+Fry croquettes a light brown; drain over the fat, lift the frying-basket
+from the hot fat to a round plate, remove the articles from the basket
+quickly to brown paper, drain a moment and serve.
+
+When frying fish or any food that is to be used at a milk meal, use oil.
+Olive oil is the best, but is very expensive for general use. Any other
+good vegetable oil or nut oil will do as substitute.
+
+When the food is intended for a meat meal; fat may be prepared according
+to the following directions and used in the same manner as oil.
+
+
+TO RENDER GOOSE, DUCK OR BEEF FAT
+
+Cut the fat into small pieces. Put in a deep, iron kettle and cover with
+cold water. Place on the stove uncovered; when the water has nearly all
+evaporated, set the kettle back and let the fat try out slowly. When the
+fat is still and scraps are shriveled and crisp at the bottom of the
+kettle, strain the fat through a cloth into a stone crock, cover and set
+it away in a cool place. The water may be omitted and the scraps slowly
+tried out on back of stove or in moderate oven. When fat is tried out,
+pour in crock.
+
+Several slices of raw potato put with the fat will aid in the
+clarifying.
+
+All kinds of fats are good for drippings except mutton fat, turkey fat
+and fat from smoked meats which has too strong a flavor to be used for
+frying, but save it with other fat that may be unsuitable for frying,
+and when six pounds are collected make it into hard soap.
+
+
+TO MAKE WHITE HARD SOAP
+
+Save every scrap of fat each day; try out all that has accumulated;
+however small the quantity. This is done by placing the scraps in a
+frying-pan on the back of the range. If the heat is low, and the grease
+is not allowed to get hot enough to smoke or burn, there will be no odor
+from it. Turn the melted grease into tin pails and keep them covered.
+When six pounds of fat have been obtained, turn it into a dish-pan; add
+a generous amount of hot water, and stand it on the range until the
+grease is entirely melted. Stir it well together; then stand it aside to
+cool. This is clarifying the grease. The clean grease will rise to the
+top, and when it has cooled can be taken off in a cake, and such
+impurities as have not settled in the water can be scraped off the
+bottom of the cake of fat.
+
+Put the clean grease into the dish-pan and melt it. Put a can of
+Babbitt's lye in a tin pail; add to it a quart of cold water, and stir
+it with a stick or wooden spoon until it is dissolved. It will get hot
+when the water is added; let it stand until it cools. Remove the melted
+grease from the fire, and pour in the lye slowly, stirring all the time.
+Add two tablespoons of ammonia. Stir the mixture constantly for twenty
+minutes or half an hour, or until the soap begins to set.
+
+Let it stand until perfectly hard; then cut it into square cakes. This
+makes a very good, white hard soap which will float on water.
+
+
+
+
+*ENTRÉES*
+
+
+CROQUETTES
+
+Combine ingredients as directed in the recipe, roll the mixture lightly
+between the hands into a ball. Have a plentiful supply of bread crumbs
+spread evenly on a board; roll the ball lightly on the crumbs into the
+shape of a cylinder, and flatten each end by dropping it lightly on the
+board; put it in the egg (to each egg add one tablespoon of water, and
+beat together), and with a spoon moisten the croquette completely with
+the egg; lift it out on a knife-blade, and again roll lightly in the
+crumbs. Have every part entirely covered, so there will be no opening
+through which the grease may be absorbed. Where a light yellow color is
+wanted, use fresh white crumbs grated from the loaf (or rubbed through a
+purée sieve) for the outside, and do not use the yolk of the egg. Coarse
+fresh crumbs are used for fish croquettes, which are usually made in the
+form of chops, or half heart shape. A small hole is pricked in the
+pointed end after frying, and a sprig of parsley inserted. Have all the
+croquettes of perfectly uniform size and shape, and lay them aside on a
+dish, not touching one another, for an hour or more before frying. This
+will make the crust more firm.
+
+The white of an egg alone may be used for egging them, but not the yolk
+alone. Whip the egg with the water, just enough to break it, as
+air-bubbles in the egg will break in frying, and let the grease
+penetrate. Serve the croquettes on a platter, spread them on a napkin
+and garnish with sprigs of parsley.
+
+
+CHICKEN CROQUETTES, No. 1
+
+Cook one-half tablespoon of flour in one tablespoon chicken-fat, add
+one-half cup of soup stock gradually, and one-half teaspoon each of
+onion juice, lemon juice, salt, and one-quarter teaspoon of pepper, one
+and one-half cups of veal or chicken, chopped very fine, one pair of
+brains which have been boiled, mix these well, remove from the fire and
+add one well-beaten egg. Turn this mixture out on a flat dish and place
+in ice-box to cool. Then roll into small cones, dip in beaten egg, roll
+again in powdered bread or cracker crumbs and drop them into boiling
+fat, fry until a delicate brown.
+
+
+CHICKEN CROQUETTES, No. 2
+
+Chop the chicken very fine, using the white meat alone, or the dark meat
+alone, or both together. Season with salt, pepper, onion-juice, and
+lemon-juice. Chopped mushrooms, sweetbreads, calf's brains, tongue, or
+truffles are used with chicken, and a combination of two or more of them
+much improves the quality of the croquettes.
+
+
+CROQUETTES OF CALF'S BRAINS
+
+Lay the brains in salt water an hour, or until they look perfectly
+white, then take out one at a time, pat with your hands to loosen the
+outer skin and pull it off. Beat or rub them to a smooth paste with a
+wooden spoon, season with salt and pepper and a very little mace; add a
+beaten egg and about one-half cup of bread crumbs. Heat fat in a spider
+and fry large spoonfuls of this mixture in it.
+
+
+MEAT CROQUETTES
+
+Veal, mutton, lamb, beef and turkey croquettes may be prepared in the
+same way as chicken croquettes.
+
+
+MEAT AND BOILED HOMINY CROQUETTES
+
+Equal proportions.
+
+
+SWEETBREAD CROQUETTES
+
+Cut the boiled sweetbreads into small dice with a silver knife. Mix with
+mushrooms, using half the quantity of mushrooms that you have of
+sweetbreads. Use two eggs in the sauce.
+
+
+VEAL CROQUETTES
+
+Veal is often mixed with chicken, or is used alone as a substitute for
+chicken. Season in same manner and make the same combinations.
+
+
+CAULIFLOWER CROQUETTES
+
+Finely chop cold cooked cauliflower, mix in one small, finely chopped
+onion, one small bunch of parsley finely chopped, one-half cup of bread
+crumbs and one well-beaten egg. Carefully mix and mold into croquette
+forms, dip in cracker dust and fry in deep, smoking fat until a light
+brown.
+
+
+EGGPLANT CROQUETTES (ROUMANIAN)
+
+Peel the eggplant, place in hot water and boil until tender, drain, add
+two eggs, salt, pepper, two tablespoons of matzoth or white flour or
+bread crumbs, beat together; fry in butter or oil by tablespoonfuls.
+
+
+CROQUETTES OF FISH
+
+Take any kind of boiled fish, separate it from the bones carefully, chop
+with a little parsley, salt and pepper to taste. Beat up one egg with
+one teaspoon of milk and flour. Roll the fish into balls and turn them
+in the beaten egg and cracker crumbs or bread. Fry a light brown. Serve
+with any sauce or a mayonnaise.
+
+
+POTATO CROQUETTES
+
+Work into two cups of mashed potatoes, a tablespoon of melted butter,
+until smooth and soft; add one egg well-beaten and beat all together
+with a wooden spoon. Season with salt and nutmeg. Roll each in beaten
+egg then in bread crumbs, fry in hot oil or butter substitute. If
+desired chicken-fat may be substituted for the butter and the croquettes
+fried in deep fat or oil.
+
+
+SWEET POTATO CROQUETTES
+
+Press through a ricer sufficient hot baked sweet potatoes to measure one
+pint. Place over the fire. Add one teaspoon of butter or drippings, the
+beaten yolks of two eggs, pepper and salt to taste, and beat well with a
+fork until the mixture leaves the sides of the pan. Cool slightly, form
+into cones, roll in fine bread crumbs; dip in beaten eggs, roll again in
+crumbs and fry in hot oil or fat.
+
+
+PEANUT AND RICE CROQUETTES
+
+To one cup of freshly cooked rice allow one cup of peanut butter, four
+tablespoons of minced celery, one teaspoon of grated onion, one
+tablespoon of canned tomatoes, and salt and pepper to taste. Mix well;
+add the white of one egg, reserving the yolk for coating the croquettes.
+Shape into croquettes and let stand in a cold place for an hour, then
+coat with the egg yolk mixed with one tablespoon of water and roll in
+stale bread crumb dust until well covered. Fry in any hot oil or butter
+substitute.
+
+
+RICE CROQUETTES, No. 1
+
+Separate the white and yolk of one egg and reserve about half the yolk
+for coating the croquette. Beat the rest with the white. Mix with two
+cups of boiled or steamed rice and one-half teaspoon of salt, form into
+oblong croquettes or small balls. Mix the reserved part of the egg yolk
+with a tablespoon of cold water. Dip croquettes in this and then roll in
+fine bread crumbs. Repeat until well-coated, then fry brown in deep
+oil.
+
+
+RICE CROQUETTES, No. 2
+
+Put on with cold water one cup of rice, and let boil until tender.
+Drain, and mix with the rice, one tablespoon of butter, yolks of three
+eggs, and pinch of salt. About one tablespoon of flour may be added to
+hold the croquettes together. Beat the whites of the three eggs to a
+stiff froth, reserving some of the beaten white for egging croquettes,
+mix this in last, shape into croquettes and fry in hot oil or butter
+substitute. Place on platter and serve with a lump of jelly on each
+croquette.
+
+
+CALF'S BRAINS (SOUR)
+
+Lay the brains in ice-water and then skin. They will skin easily by
+taking them up in your hands and patting them, this will help to loosen
+all the skin and clotted blood that adheres to them. Lay in cold salted
+water for an hour at least, then put on to boil in half vinegar and half
+water (a crust of rye bread improves the flavor of the sauce). Add one
+onion, cut up fine, ten whole peppers, one bay leaf, one or two cloves
+and a little salt, boil altogether about fifteen minutes. Serve on a
+platter and decorate with parsley. Eat cold.
+
+
+CALF'S BRAINS FRIED
+
+Clean as described in calf's brains cooked sour; wipe dry, roll in
+rolled cracker flour, season with salt and pepper and fry as you would
+cutlets.
+
+
+BRAINS (SWEET AND SOUR)
+
+Clean as described above. Lay in ice-cold salted water for an hour. Cut
+up an onion, a few slices of celery root, a few whole peppers, a little
+salt and a crust of rye bread. Lay the brains upon this bed of herbs and
+barely cover with vinegar and water. Boil about fifteen minutes, then
+lift out the brains, with a perforated skimmer, and lay upon a platter
+to cool. Take a "lebkuchen," some brown sugar, a tablespoon of molasses,
+one-half teaspoon of cinnamon, a few seedless raisins and a few pounded
+almonds. Moisten this with vinegar and add the boiling sauce. Boil the
+sauce ten minutes longer and pour scalding over the brains. Eat cold and
+decorate with slices of lemon.
+
+
+DEVILED BRAINS
+
+Put one tablespoon of fat in skillet, and when hot add two tablespoons
+of flour, rub until smooth, and brown lightly, then add one-half can of
+tomatoes, season with salt, pepper, finely-chopped parsley, and a dash
+of cayenne pepper, and the brains which have previously been cleaned,
+scalded with boiling water, and cut in small pieces. Cook a few minutes,
+and then fill the shells with the mixture. Over each shell sprinkle
+bread crumbs, and a little chicken-fat. Put shells in pan and brown
+nicely. Serve with green peas.
+
+
+BRAINS WITH EGG SAUCE
+
+Wash brains well, skin, boil fifteen minutes in salt water; slice in
+stew-pan some onions, salt, pepper, ginger and a cup of stock. Put in
+the brains with a little marjoram; let it cook gently for one-half hour.
+Mix yolks of two eggs, juice of a lemon, a teaspoon of flour, a little
+chopped parsley; when it is rubbed smooth, stir it into saucepan; stir
+well to prevent curdling.
+
+
+JELLIED CHICKEN
+
+Boil a chicken in as little water as possible until the meat falls from
+the bones, chop rather fine and season with pepper and salt. Put into a
+mold a layer of the chopped meat and then a layer of hard-boiled eggs,
+cut in slices. Fill the mold with alternate layers of meat and eggs
+until nearly full. Boil down the liquor left in the kettle until half
+the quantity. While warm, add one-quarter of a cup aspic, pour into the
+mold over the meat. Set in a cool place overnight to jelly.
+
+
+PRESSED CHICKEN
+
+Boil one or more chickens just as you would for fricassee, using as
+little water as possible. When tender remove all the meat from the bone
+and take off all the skin. Chop as fine as possible in a chopping bowl
+(it ought to be chopped as fine as powder). Add all the liquor the
+chicken was boiled in, which ought to be very little and well seasoned.
+Press it into the shape of a brick between two platters, and put a heavy
+weight over it so as to press hard. Set away to cool in ice-chest and
+garnish nicely with parsley and slices of lemon before sending to the
+table. It should be placed whole upon the table, and sliced as served.
+Serve pickles and olives with it. Veal may be pressed in the same way,
+some use half veal and half chicken, which is equally nice.
+
+
+HOME-MADE CHICKEN TAMALES
+
+Boil till tender one large chicken. Have two quarts of stock left when
+chicken is done. Remove chicken and cut into medium-sized pieces. Into
+the stock pour gradually one cup of corn meal or farina, stirring until
+it thickens. If not the proper consistency, add a little more meal.
+Season with one tablespoon of chili sauce, three tablespoons of tomato
+catsup, salt, one teaspoon of Spanish pepper sauce. Simmer gently thirty
+minutes, then add chicken. Serve in ramekins.
+
+
+CHICKEN FRICASSEE, WITH NOODLES
+
+Prepare a rich "Chicken Fricassee" (recipe for which you will find among
+poultry recipes), but have a little more gravy than usual. Boil some
+noodles or macaroni in salted water, drain, let cold water run through
+them, shake them well and boil up once with chicken. Serve together on a
+large platter.
+
+
+SWEETBREAD GLACÉ, SAUCE JARDINIÈRE WITH SPAGHETTI
+
+Put on some poultry drippings to heat in a saucepan, cut up an onion,
+shredded very fine and then put in the sweetbreads, which have been
+picked over carefully and lain in salt water an hour before boiling.
+Salt and pepper the sweetbreads before putting in the kettle, slice two
+tomatoes on top and cover up tight and set on the back of stove to
+simmer slowly. Turn once in a while and add a little soup stock. Boil
+one-half cup of string beans, half a can of canned peas, one-half cup of
+currants, cut up extremely fine, with a tablespoon of drippings, a
+little salt and ground ginger. When the vegetables are tender, add to
+the simmering sweetbreads. Thicken the sauce with a teaspoon of flour.
+Have the sauce boiled down quite thick. Boil the spaghetti in salted
+water until tender. Serve with the sweetbreads.
+
+
+CHICKEN À LA SWEETBREAD
+
+Take the breast of chicken that has been fricasseed, cut up into small
+pieces, and add mushrooms. Make brown sauce. Serve in paté shells.
+
+
+SWEETBREADS
+
+Wash the sweetbreads very carefully and remove all bits of skin and
+fatty matter. Cover with cold water, salt and boil for fifteen minutes.
+Then remove from the boiling water and cover with cold water. Sprinkle
+with salt and pepper, roll in beaten egg and bread crumbs, and fry a
+nice brown in hot fat.
+
+
+SWEETBREAD SAUTÉ WITH MUSHROOMS
+
+Clean sweetbread, boil until tender, and cut in small pieces. Take one
+tablespoon of fat, blend in one tablespoon of flour; add half the
+liquor of a can of mushrooms and enough soup stock to make the necessary
+amount of gravy; add a little catsup, mushroom catsup, and a few drops
+of kitchen bouquet, a clove of garlic, and a small onion; salt and
+pepper to taste. Cook this about an hour, and then remove garlic and
+onion. Add sweetbreads, mushrooms, and two hard-boiled eggs chopped very
+fine.
+
+
+VEAL SWEETBREADS (FRIED)
+
+Wash and lay your sweetbreads in slightly salted cold water for an hour;
+Pull off carefully all the outer skin, wipe dry and sprinkle with salt
+and pepper. Heat some goose-fat in a spider, lay in the sweetbreads and
+fry slowly on the back of the stove, turning frequently until they are a
+nice brown.
+
+
+CALF'S FEET, PRUNES AND CHESTNUTS
+
+Two calf's feet, sawed into joints, seasoned with pepper and salt a day
+before using. Place in an iron pot, one-half pound Italian chestnuts
+that have been scalded and skinned, then the calf's feet, one-eighth
+pound of raisins, one pound of fine prunes, one small onion, one small
+head of celery root, two olives cut in small pieces, one-eighth teaspoon
+of paprika, one cup of soup stock. Stew slowly for five hours, and add
+one hour before serving, while boiling, a wine glass claret and a wine
+glass sherry. Do not stir.
+
+
+CALF'S FEET, SCHARF
+
+Take calf's feet, saw into joints; put on to boil within cold water and
+boil slowly until the gristle loosens from the bones. Season with salt,
+pepper; and a clove or two of garlic. Serve hot or cold to taste.
+
+
+CALF'S FOOT JELLY, No. 1
+
+After carefully washing one calf's foot, split and put it on with one
+quart water. Boil from four to five hours. Strain and let stand
+overnight. Put on stove next day and when it begins to boil add the
+stiff-beaten whites of two eggs; boil till clear, then strain through
+cheesecloth. Add sherry and sugar to taste. Let it become firm before
+serving.
+
+
+SULZE VON KALBSFUESSEN (CALF'S FOOT JELLY), No. 2
+
+Take one calf's head and four calf's feet, and clean carefully. Let them
+lay in cold water for half an hour. Set on to boil with four quarts of
+water. Add two or three small onions, a few cloves, salt, one teaspoon
+of whole peppers, two or three bay leaves, juice of a large lemon
+(extract the seeds), one cup of white wine and a little white wine
+vinegar (just enough to give a tart taste). Let this boil slowly for
+five or six hours (it must boil until it is reduced one-half). Then
+strain, through a fine hair sieve and let it stand ten or twelve hours.
+Remove the meat from the bones and when cold cut into fine pieces. Add
+also the boiled brains (which must be taken up carefully to avoid
+falling to pieces). Skim off every particle of fat from the jelly and
+melt slowly. Add one teaspoon of sugar and the whipped whites of three
+eggs, and boil very fast for about fifteen minutes, skimming well.
+Taste, and if not tart enough, add a dash of vinegar. Strain through a
+flannel bag, do not squeeze or shake it until the jelly ceases to run
+freely. Remove the bowl and put another under, into which you may press
+out what remains in the bag (this will not be as clear, but tastes quite
+as good). Wet your mould, put in the jelly and set in a cool place. In
+order to have a variety, wet another mould and put in the bits of meat,
+cut up, and the brains and, lastly, the jelly; set this on ice. It must
+be thick, so that you can cut it into slices to serve.
+
+
+ASPIC (SULZ)
+
+Set on to boil two calf's feet, chopped up, one pound of beef and one
+calf's head with one quart water and one cup of white wine. Add one
+celery root, three small onions, a bunch of parsley, one dozen whole
+peppercorns, half a dozen cloves, two bay leaves and a teaspoon of fine
+salt. Boil steadily for eight hours and then pour through a fine hair
+sieve. When cold remove every particle of fat and set on to boil again,
+skimming until clear. Then break two eggs, shells and all, into a deep
+bowl, beat them up with one cup of vinegar, pour some of the soup stock
+into this and set all back on the stove to boil up once, stirring all
+the while. Then remove from the fire and pour through a jelly-bag as you
+would jelly. Pour into jelly-glasses or one large mould. Set on ice.
+
+
+GANSLEBER IN SULZ (GOOSE-LIVER ASPIC)
+
+Fry a large goose liver in goose-fat. Season with salt, pepper, a few
+whole cloves and a very little onion. Cut it up in slices and mix with
+the sulz and the whites of hard-boiled eggs.
+
+
+GANSLEBER PURÉE IN SULZ
+
+After the liver is fried, rub it through a sieve or colander and mix
+with sulz.
+
+
+GOOSE LIVER
+
+If very large cut in half, dry well on a clean cloth, after having lain
+in salted water for an hour. Season with fine salt and pepper, fry in
+very hot goose-fat and add a few cloves. While frying cut up a little
+onion very fine and add. Then cover closely and smother in this way
+until you wish to serve. Dredge the liver with flour before frying and
+turn occasionally. Serve with a slice of lemon on each piece of liver.
+
+
+GOOSE LIVER WITH GLACÉD CHESTNUTS
+
+Prepare as above and garnish with chestnuts which have been prepared
+thus: Scald until perfectly white, heat some goose-fat, add nuts, a
+little sugar and glaze a light brown.
+
+
+GOOSE LIVER WITH MUSHROOM SAUCE
+
+Take a large white goose liver, lay in salt water for an hour (this rule
+applies to all kinds of liver), wipe dry, salt, pepper and dredge with
+flour. Fry in hot goose-fat. Cut up a piece of onion, add a few cloves,
+a few slices of celery, cut very fine, whole peppers, one bay leaf, and
+some mushrooms. Cover closely and stew a few minutes. Add lemon juice to
+sauce.
+
+
+SPANISH LIVER
+
+Boil in salt water one-half pound calf's liver. Drain and cut into small
+cubes. Chop one onion, one tablespoon parsley, some mint; add two
+cloves, a little cinnamon, a little tabasco sauce, one tablespoon olive
+oil, and one cup of soup stock. Add one cup of bread crumbs which have
+been soaked in hot water and then drained. Mix all with the liver and
+bring to a boil. Serve with Spanish rice.
+
+
+STEWED MILT
+
+Clean the milt thoroughly and boil with your soup meat. Set to boil with
+cold water and let it boil about two hours. Then take it out and cut
+into finger lengths and prepare the following sauce: Heat one tablespoon
+of drippings in a spider. When hot cut up a clove of garlic very fine
+and brown slightly in the fat. Add a tablespoon of flour, stirring
+briskly, pepper and salt to taste and thin with soup stock, then the
+pieces of milt and let it simmer slowly. If the sauce is too thick add
+more water or soup stock. Some add a few caraway seeds instead of the
+garlic, which is a matter of taste.
+
+
+GEFILLTE MILZ (MILT)
+
+Clean the milt by taking off the thin outer skin and every particle of
+fat that adheres to it. Lay it on a clean board, make an incision with
+a knife through the centre of the milt, taking care not to cut through
+the lower skin, and scrape with the edge of a spoon, taking out all the
+flesh you can without tearing the milt and put it into a bowl until
+wanted. In the meantime dry the bread, which you have previously soaked
+in water, in a spider in which you have heated some suet or goose oil,
+and cut up part of an onion in it very fine. When the bread is
+thoroughly dried, add it to the flesh scraped from the milt. Also two
+eggs, one-half teaspoon of salt, pepper, nutmeg and a very little thyme
+(leave out the latter if you object to the flavor), and add a speck of
+ground ginger instead. Now work all thoroughly with your hands and fill
+in the milt. The way to do this is to fill it lengthwise all through the
+centre and sew it up; when done prick it with a fork in several places
+to prevent its bursting while boiling. You can parboil it after it is
+filled in the soup you are to have for dinner, then take it up carefully
+and brown slightly in a spider of heated fat; or form the mixture into a
+huge ball and bake it in the oven with flakes of fat put here and there,
+basting often. Bake until a hard crust is formed over it.
+
+
+CALF'S LIVER SMOTHERED IN ONIONS
+
+Heat some goose fat in a stew-pan with a close-fitting lid. Cut up an
+onion in it and when the onion is of a light yellow color, place in the
+liver which you have previously sprinkled with fine salt and dredged
+with flour. Add a bay leaf, five cloves and two peppercorns. Cover up
+tight and stew the liver, turning it occasionally and when required
+adding a little hot water.
+
+
+CHICKEN LIVERS
+
+Slice three or four livers from chicken or other fowl and dredge well
+with flour. Fry one minced onion in one tablespoon of fat until light
+brown. Put in the liver and shake the pan over the fire to sear all
+sides. Add one-half teaspoon of salt, one-eighth teaspoon of paprika and
+one-half cup of strong soup stock. Allow it to boil up once. Add one
+tablespoon claret or sherry and serve immediately on toast.
+
+
+KISCHKES--RUSSIAN STYLE
+
+Buy beef casings of butcher. Make a filling of fat, flour (using
+one-third cup fat to one cup flour) and chopped onions. Season well with
+salt and pepper, cut them in short lengths, fasten one end, stuff and
+then fasten the open end. If they are not already cleaned the surface
+exposed after filling the casing is scraped until cleaned after having
+been plunged into boiling water. Slice two large onions in a
+roasting-pan, and roast the kischkes slowly until well done and well
+browned. Baste frequently with liquid in the pan.
+
+
+KISCHKES
+
+Prepare as above. If the large casings are used they need not be cut in
+shorter lengths. Boil for three hours in plenty of water and when done,
+put in frying-pan with one tablespoon of fat, cover and let brown
+nicely. Serve hot.
+
+
+HASHED CALF'S LUNG AND HEART
+
+Lay the lung and heart in water for half an hour and then put on to boil
+in a soup kettle with your soap meat intended for dinner. When soft,
+remove from the soup and chop up quite fine. Heat one tablespoon of
+goose fat in a spider; chop up an onion very fine and add to the heated
+fat. When yellow, add the hashed lung and heart, salt, pepper, soup
+stock and thicken with flour. You may prepare this sweet and sour by
+adding a little vinegar and brown sugar, one-half teaspoon of cinnamon
+and one tablespoon of molasses; boil slowly; keep covered until ready to
+serve.
+
+
+TRIPE À LA CREOLE
+
+Boil tripe with onion, parsley, celery, and seasoning; cut in small
+pieces, then boil up in the following sauce: Take one tablespoon of fat,
+brown it with two tablespoons of flour; then add one can of boiled and
+strained tomatoes, one can of mushrooms, salt and pepper to taste. Serve
+in ramekins.
+
+
+TRIPE, FAMILY STYLE
+
+Scald and scrape two pounds tripe and cut into inch squares. Take big
+kitchen spoon of drippings and put in four large onions quartered and
+three small cloves of garlic cut up very fine. Let steam, but not brown.
+When onions begin to cook, put in tripe and steam half an hour. Then
+cover tripe with water and let cook slowly three hours. Boil a few
+potatoes and cut in dice shapes and add to it. Half an hour before
+serving, add the following, after taking off as much fat from the tripe
+as possible: Three tablespoons of flour thinned with little water; add
+catsup, paprika, ginger, and one teaspoon of salt. It should all be
+quite thick, like paste, when cooked.
+
+
+BOILED TONGUE, (SWEET AND SOUR)
+
+Lay the fresh tongue in cold water for a couple of hours and then put it
+on to boil in enough water to barely cover it, adding salt. Boil until
+tender. To ascertain when tender run a fork through the thickest part. A
+good rule is to boil it, closely covered, from three to four hours
+steadily. Pare off the thick skin which covers the tongue, cut into even
+slices, sprinkle a little fine salt over each piece and then prepare the
+following sauce: Put one tablespoon of drippings in a kettle or spider
+(goose fat is very good). Cut up an onion in it, add a tablespoon of
+flour and stir, adding gradually about a pint of the liquor in which the
+tongue was boiled. Cut up a lemon in slices, remove the seeds, and add
+two dozen raisins, a few pounded almonds, a stick of cinnamon and a few
+cloves. Sweeten with four tablespoons of brown sugar in which you have
+put one-half teaspoon of ground cinnamon, one tablespoon of molasses and
+two tablespoons of vinegar. Let this boil, lay in the slices of tongue
+and boil up for a few minutes.
+
+
+FILLED TONGUE
+
+Take a pickled tongue, cut it open; chop or grind some corned beef; add
+one egg; brown a little onion, and add some soaked bread; fill tongue
+with it, and sew it up and boil until done.
+
+
+SMOKED TONGUE
+
+Put on to boil in a large kettle, fill with cold water, enough to
+completely cover the tongue; keep adding hot water as it boils down so
+as to keep it covered with water until done. Keep covered with a lid
+while boiling and put a heavy weight on the top of the lid so as not to
+let the steam escape. (If you have an old flat iron use it as a weight.)
+It should boil very slowly and steadily for four hours. When tongue is
+cooked set it outdoors to cool in the liquor in which it was boiled. If
+the tongue is very dry, soak overnight before boiling. In serving slice
+very thin and garnish with parsley.
+
+
+SMOTHERED TONGUE
+
+Scald tongue, and then skin. Season well with salt and pepper and slice
+an onion over it. Let it stand overnight. Put some drippings in a
+covered iron pot, and then the tongue, with whatever juice the seasoning
+drew. Cover closely and let it cook slowly until tender--about three
+hours.
+
+
+PICKLED BEEF TONGUE
+
+Select a large, fresh beef tongue. Soak in cold water one-half hour.
+Crush a piece of saltpetre, size of walnut, one teacup of salt, one
+teaspoon of pepper, three small cloves of garlic cut fine; mix
+seasoning. Drain water off tongue. With a pointed knife prick tongue;
+rub in seasoning. Put tongue in crock; add the balance of salt, etc.;
+cover with plate and weight. Allow to stand from four to five days.
+Without washing off the seasoning, boil in fresh water until tender.
+
+
+
+
+*MEATS*
+
+
+The majority of the cuts of meat which are kosher are those which
+require long, slow cooking. These cuts of meat are the most nutritious
+ones and by long, slow cooking can be made as acceptable as the more
+expensive cuts of meat; they are best boiled or braised.
+
+In order to shut in the juices the meat should at first be subjected to
+a high degree of heat for a short time. A crust or case will then be
+formed on the outside, after which the heat should be lowered and the
+cooking proceed slowly.
+
+This rule holds good for baking, where the oven must be very hot for the
+first few minutes only; for boiling, where the water must be boiling and
+covered for a time, and then placed where it will simmer only; for
+broiling, where the meat must be placed close to the red-hot coals or
+under the broiler flame of the gas stove at first, then held farther
+away.
+
+Do not pierce the meat with a fork while cooking, as it makes an outlet
+for the juices. If necessary, to turn it, use two spoons.
+
+
+PAN ROAST BEEF
+
+Take a piece of cross-rib or shoulder, about two and one-half to three
+pounds, put in a small frying-pan with very little fat; have the pan
+very hot, let the meat brown on all sides, turning it continually until
+all sides are done, which will require thirty minutes altogether. Lift
+the meat out of pan to a hot platter, brown some onions, serve these
+with the meat.
+
+
+AN EASY POT ROAST
+
+Take four pounds of brisket, season with salt, pepper and ginger, add
+three tablespoons of tomatoes and an onion cut up. Cover with water in
+an iron pot and a close-fitting cover, put in oven and bake from three
+to four hours.
+
+
+POT ROAST. BRAISED BEEF
+
+Heat some fat or goose fat in a deep iron pot, cut half an onion very
+fine and when it is slightly browned put in the meat. Cover up closely
+and let the meat brown on all sides. Salt to taste, add a scant half
+teaspoon of paprika, half a cup of hot water and simmer an hour longer,
+keeping covered closely all the time. Add one-half a sweet green pepper
+(seeds removed), one small carrot cut in slices, two tablespoons of
+tomatoes and two onions sliced.
+
+Two and a half pounds of brisket shoulder or any other meat suitable for
+pot roasting will require three hours slow cooking. Shoulder of lamb may
+also be cooked in this style.
+
+When the meat is tender, remove to a warm platter, strain the gravy,
+rubbing the thick part through the sieve and after removing any fat
+serve in a sauce boat.
+
+If any meat is left over it can be sliced and warmed over in the gravy,
+but the gravy must be warmed first and the meat cook for a short time
+only as it is already done enough and too much cooking will render it
+tasteless.
+
+
+BRISKET OF BEEF (BRUSTDECKEL)
+
+If the brisket has been used for soup, take it out of the soup when it
+is tender and prepare it with a horseradish sauce, garlic sauce or onion
+sauce. (See "Sauces for Meats".)
+
+
+BRISKET OF BEEF WITH SAUERKRAUT
+
+Take about three pounds of fat, young beef (you may make soup stock of
+it first), then take out the bones, salt it well and lay it in the
+bottom of a kettle, put a quart of sauerkraut on top of it and let it
+boil slowly until tender. Add vinegar if necessary, thicken with a
+grated raw potato and add a little brown sugar. Some like a few caraway
+seeds added.
+
+
+SAUERBRATEN
+
+Take a piece of cross-rib or middle cut of chuck about three pounds, and
+put it in a deep earthen jar and pour enough boiling vinegar over it to
+cover; you may take one-third water. Add to the vinegar when boiling
+four bay leaves, some whole peppercorns, cloves and whole mace. Pour
+this over the meat and turn it daily. In summer three days is the
+longest time allowed for the meat to remain in this pickle; but in
+winter eight days is not too long. When ready to boil, heat one
+tablespoon drippings in a stew-pan. Cut up one or two onions in it; stew
+until tender and then put in the beef, salting it on both sides before
+stewing. Stew closely covered and if not acid enough add some of the
+brine in which it was pickled. Stew about three hours and thicken the
+gravy with flour.
+
+
+ROLLED BEEF--POT-ROASTED
+
+Take one pound and one-half of tenderloin, sprinkle it with parsley and
+onion; season with pepper and salt; roll and tie it. Place it in a pan
+with soup stock (or water if you have no stock), carrot and bay leaf
+and pot roast for one and one-half hours. Serve with tomato or brown
+sauce.
+
+
+MOCK DUCK
+
+Take the tenderloin, lay it flat on a board after removing the fat. Make
+a stuffing as for poultry. See "To Stuff Poultry". Spread this mixture
+on the meat evenly; then roll and tie it with white twine; turn in the
+ends to make it even and shapely.
+
+Cut into dice an onion, turnip, and carrot, and place them in a
+baking-pan; lay the rolled meat on the bed of vegetables; pour in enough
+stock or water to cover the pan one inch deep; add a bouquet made of
+parsley, one bay leaf and three cloves; cover with another pan, and let
+cook slowly for four hours, basting frequently. It can be done in a pot
+just as well, and should be covered as tight as possible; when cooked,
+strain off the vegetables; thicken the gravy with one tablespoon of
+flour browned in fat and serve it with the meat. Long, slow cooking is
+required to make the meat tender. If cooked too fast it will not be
+good.
+
+
+MARROWBONES
+
+Have the bones cut into pieces two or three inches long; scrape and wash
+them very clean; spread a little thick dough on each end to keep the
+marrow in; then tie each bone in a piece of cloth and boil them for one
+hour. Remove the cloth and paste, and place each bone on a square of
+toast; sprinkle with red pepper and serve very hot. Or the marrow-bone
+can be boiled without being cut, the marrow then removed with a spoon
+and placed on squares of hot toast. Serve for luncheon.
+
+
+ROAST BEEF, No. 1
+
+Take prime rib roast. Cut up a small onion, a celery root and part of a
+carrot into rather small pieces and add to these two or three sprigs of
+parsley and one bay leaf. Sprinkle these over the bottom of the
+dripping-pan and place your roast on this bed. The oven should be very
+hot when the roast is first put in, but when the roast is browned
+sufficiently to retain its juices, moderate the heat and roast more
+slowly until the meat is done. Do not season until the roast is browned,
+and then add salt and pepper. Enough juice and fat will drop from the
+roast to give the necessary broth for basting. Baste frequently and turn
+occasionally, being very careful, however, not to stick a fork into the
+roast.
+
+
+ROAST BEEF, No. 2
+
+Season meat with salt and paprika. Dredge with flour. Place on rack in
+dripping-pan with two or three tablespoons fat, in hot oven, to brown
+quickly. Reduce heat and baste every ten minutes with the fat that has
+fried out. When meat is about half done, turn it over, dredge with
+flour, finish browning. If necessary, add a small quantity of water.
+Allow fifteen to twenty minutes for each pound of meat.
+
+Three pounds is the smallest roast practicable.
+
+
+ROAST BEEF (RUSSIAN STYLE)
+
+Place a piece of cross-rib or shoulder weighing three pounds in
+roasting-pan, slice some onions over it, season with salt and pepper,
+add some water and let it cook well. Then peel a few potatoes and put
+them under the meat. When the meat becomes brown, turn it and cook until
+it browns on the other side.
+
+
+WIENER BRATEN--VIENNA ROAST
+
+Take a shoulder, have the bone taken out and then pound the meat well
+with a mallet. Lay it in vinegar for twenty-four hours. Heat some fat or
+goose oil in a deep pan or kettle which has a cover that fits air tight
+and lay the meat in the hot fat and sprinkle the upper side with salt,
+pepper and ginger. Put an onion in with the meat; stick about half a
+dozen cloves in the onion and add one bay leaf. Now turn the meat over
+and sprinkle the other side with salt, pepper and ginger. Cut up one or
+two tomatoes and pour some soup stock over all, and a dash of white
+wine. Cover closely and stew very slowly for three or four hours,
+turning the meat now and then; in doing so do not pierce with the fork,
+as this will allow the juice to escape. Do not add any water. Make
+enough potato pancakes to serve one or two to each person with "Wiener
+Braten."
+
+
+TO BROIL STEAK BY GAS
+
+Wipe steak with a damp cloth. Trim off the surplus fat. When the oven
+has been heated for from five to seven minutes, lay steak on a rack,
+greased, as near the flame as possible, the position of the rack
+depending on the thickness of the steak. Let the steak sear on each
+side, thereby retaining the juice. Then lower the rack somewhat, and
+allow the steak to broil to the degree required. Just before taking from
+the oven, salt and pepper and spread with melted chicken fat.
+
+You can get just as good results in preparing chops and fish in the
+broiling oven.
+
+
+BROILED BEEFSTEAK
+
+Heat the gridiron, put in the steak, turn the gridiron over the hot
+coals at intervals of two minutes and then repeatedly at intervals of
+one minute. Sprinkle with salt and pepper, and serve on a hot platter.
+
+Chops are done in the same way, but the gridiron is turned twice at
+intervals of two minutes and six times at intervals of one minute.
+
+
+FRIED STEAK WITH ONIONS
+
+Season the steak with salt and pepper, and dredge with flour. If tough,
+chop on both sides with a sharp knife. Lay in a pan of hot fat, when
+brown on one side, turn and brown on the other. While the steak is
+frying, heat some fat in another fryer and drop in four of five white
+onions that have been cut up. Fry crisp but not black. Remove the steak
+to a hot platter, stir one tablespoon of flour in the fryer until
+smooth, add one-half cup of boiling water. Lay the crisp onions over the
+steak, then over all pour the brown gravy.
+
+
+FRIED BEEFSTEAK
+
+Take third cut of chuck or the tenderloin. Have the spider very hot, use
+just enough fat to grease the spider. Lay in the steak, turning very
+often to keep in the juice, season with salt and pepper. Serve on a hot
+platter.
+
+
+BRUNSWICK STEW
+
+Cook one pound of brisket of beef and three pounds of young chicken with
+one pint of soup stock or water, one pint of Lima beans, four ears of
+cut corn (cut from cob), three potatoes diced, two tomatoes quartered;
+one small onion, one teaspoon of paprika and one teaspoon of salt. Let
+all these simmer until tender, and before serving remove the meat and
+any visible chicken bones.
+
+This stew may be made of breast of veal omitting the chicken and
+brisket.
+
+
+BREAST FLANK (SHORT RIBS) AND YELLOW TURNIPS
+
+Get the small ribs and put on with plenty of water, an onion, pepper and
+salt. After boiling about one and one-half hours add a large yellow
+turnip cut in small pieces; one-half hour before serving add six
+potatoes cut in small pieces. Water must be added as necessary. A little
+sugar will improve flavor, and as it simmers the turnip will soften and
+give the whole dish the appearance of a stew.
+
+
+MEAT OLIVES
+
+Have a flank steak cut in three inch squares. Spread each piece with the
+following dressing: one cup of bread crumbs, two tablespoons of minced
+parsley; one chopped onion, a dash of red pepper and one teaspoon of
+salt. Moisten with one-fourth cup of melted fat. Roll up and tie in
+shape. Cover with water and simmer until meat is tender. Take the olives
+from the sauce and brown in the oven. Thicken the sauce with one-fourth
+cup of flour moistened with water to form a thin paste.
+
+
+SHORT RIB OF BEEF, SPANISH
+
+Get the small ribs of beef and put on with water enough to cover,
+seasoning with salt, pepper, an onion and a tiny clove of garlic. Let it
+cook about two hours, then add a can of tomatoes and season highly
+either with red peppers or paprika. Cook at least three hours.
+
+
+BRAISED OXTAILS
+
+Two oxtails, jointed and washed; six onions sliced and browned in pot
+with oxtails. When nicely browned add water enough to cover and stew
+slowly one hour; then add two carrots, if small; one green pepper, sprig
+of parsley, one-half cup of tomatoes and six small potatoes, and cook
+until tender. Thicken with browned flour. Cook separately eight lengths
+of macaroni; place cooked macaroni on dish and pour ragout over it and
+serve hot.
+
+To brown flour take one-half cup of flour, put in pan over moderate heat
+and stir until nicely browned.
+
+
+HUNGARIAN GOULASH
+
+Have two pounds of beef cut into one inch squares. Dredge in flour and
+fry until brown. Cover with water and simmer for two hours; the last
+half-hour add one tablespoon of salt and one-eighth of a teaspoon of
+pepper. Make a sauce by cooking one cup of tomatoes and one stalk of
+celery cut in small pieces, a bay leaf and two whole cloves, for
+twenty-five minutes; rub through a sieve, add to stock in which meat was
+cooked. Thicken with four tablespoons of flour moistened with two
+tablespoons of water. Serve meat with cooked diced potatoes, carrots,
+and green and red peppers cut in strips.
+
+
+RUSSIAN GOULASH
+
+To one pound beef, free from fat and cut up as pan stew, add one chopped
+green pepper, one large onion, two blades of garlic (cut fine), pepper
+and salt, with just enough water to cover. Let this simmer until meat is
+very tender. Add a little water as needed. Put in medium sized can of
+tomatoes an hour or so before using and have ready two cups of cooked
+spaghetti or macaroni and put this into the meat until thoroughly
+heated. This must not be too wet; let water cook away just before adding
+the tomatoes.
+
+
+BEEF LOAF
+
+To two pounds of chopped beef take three egg yolks, three tablespoons of
+parsley, three tablespoons of melted chicken-fat, four heaping
+tablespoons of soft bread crumbs, one-half teaspoon of kitchen bouquet,
+two teaspoons of lemon juice, grated peel of one lemon, one teaspoon of
+salt, one-half teaspoon of onion-juice and one teaspoon of pepper. Mix
+and bake twenty-five minutes in a quick oven with one-fourth cup of
+melted chicken-fat, and one-half cup of boiling water. Baste often.
+
+
+HAMBURGER STEAK
+
+Take one pound of raw beef, cut off fat and stringy pieces, chop
+extremely fine, season with salt and pepper, grate in part of an onion
+or fry with onions. Make into round cakes a little less than one-half
+inch thick. Heat pan blue hot, grease lightly; add cakes, count sixty,
+then turn them and cook on the other side until brown. When well browned
+they are done if liked rare. Cook ten minutes if liked well done.
+
+
+BITKI (RUSSIAN HAMBURGER STEAK)
+
+Take two cups of clear beef chopped, and two cups of bread crumbs that
+have been soaked in a little water, leaving them quite moist, mix
+thoroughly with the beef, season with pepper and salt and shape into
+individual cakes. Fry as directed for Hamburger Steak.
+
+
+CHOPPED MEAT WITH RAISINS (ROUMANIAN)
+
+Take a pound of chopped meat, add grated onion, an egg, matzoth flour,
+white pepper, mix and form into small balls, put in pot with one-half
+cup of water, fat, sugar, a quarter cup of large black raisins, a few
+slices of lemon and let stew one-half hour, then thicken gravy with
+tablespoon of flour browned in a tablespoon of fat and serve.
+
+
+CARNATZLICH (ROUMANIAN)
+
+One pound of tenderloin, chopped, add an egg, a little paprika, black
+pepper, salt and four cloves of garlic (which have been scraped, and
+let stand in a little salt for ten minutes, and then mashed so it looks
+like dough). Form this meat mixture into short sausage-like rolls; boil
+one-half hour and serve at once.
+
+Serve this dish with Slaitta. (See Vegetables.)
+
+
+BAKED HASH
+
+Mix together one cup of chopped meat, one cup of cold mashed potatoes,
+one-half an onion, minced, one well-beaten egg and one-half cup of soup
+stock. Season rather highly with salt, if unsalted meat is used, paprika
+and celery salt, turn into greased baking dish and bake for twenty
+minutes in a well-heated oven. The same mixture may be fried, but will
+not taste as good.
+
+
+SOUP MEAT
+
+The meat must be cooked until very tender then lift it out of the soup
+and lay upon a platter and season while hot. Heat a tablespoon of fat or
+drippings of roast beef in a spider, cut up a few slices of onion in it,
+also half a clove of garlic, add a tablespoon of flour, stirring all the
+time; then add soup stock or rich gravy, and the soup meat, which has
+been seasoned with salt, pepper and ginger. You must sprinkle the spices
+on both sides of the meat, and add one-half teaspoon of caraway seed to
+the sauce, and if too thick add more soup stock and a little boiling
+water. Cover closely and let it simmer about fifteen minutes.
+
+
+LEFT-OVER MEAT
+
+There are many ways to utilize left-over meat.
+
+Indeed, not one particle of meat should ever be wasted.
+
+Cold roasts of beef, lamb, mutton or any cold joint roasted or boiled
+may be made into soups, stews, minces or used for sandwiches, or just
+served cold with vegetables or salads.
+
+
+SPAGHETTI AND MEAT
+
+Break spaghetti in small pieces and boil until tender. Put left-over
+meat through chopper and mix with the spaghetti, salt, pepper, and a
+little onion juice. Grease a baking dish and put in the meat and
+spaghetti, sprinkle on top with bread crumbs and bake in a moderate
+oven.
+
+
+MEAT PIE
+
+Cut any left-over beef, lamb or veal in small pieces, removing all
+excess of fat; parboil one green pepper (seeds removed) cut in strips,
+two cups of potatoes and one-half cup of carrots cut in dice, and one
+onion chopped fine. Add to the meat. Thicken with one-fourth cup of
+flour moistened in cold water. Put in a baking dish. The crust is made
+as follows: One cup of flour, one heaping teaspoon of drippings, pinch
+of salt, one-fourth teaspoon of baking powder, one teaspoon of sugar and
+cold water to mix, about one-third cup. Roll out to fit baking dish, cut
+holes for steam to escape, after covering the contents of the dish. Bake
+in a quick hot oven one-half hour.
+
+
+PICKLED MEAT--HOME-MADE CORNED BEEF
+
+Take four quarts of water, adding enough salt to float an egg, boil this
+salted water, when cool take four or five pounds brisket of beef,
+seasoned with whole and ground peppers, one large clove of garlic,
+pierced in different parts of the beef, one tablespoon of sugar, one bay
+leaf and one teaspoon of saltpetre. Put meat into deep stone pot, pour
+the boiled water over it and store in a cool place for ten days or two
+weeks.
+
+
+BOILED CORNED BEEF
+
+Put corned beef into cold water; using enough to cover it well; let it
+come slowly to the boiling-point; then place where it will simmer only;
+allow thirty minutes or more to each pound. It is improved by adding a
+few soup vegetables the last hour of cooking.
+
+If the piece can be used a second time, trim it to good shape; place it
+again in the water in which it was boiled; let it get heated through;
+then set aside to cool in the water, and under pressure, a plate or deep
+dish holding a flat-iron being set on top of the meat. The water need
+not rise above the meat sufficiently to wet the iron. When cooled under
+pressure the meat is more firm and cuts better into slices.
+
+Cabbage is usually served with hot corned beef, but should not be boiled
+with it.
+
+
+ENCHILADAS
+
+Make a dough of cornmeal and wheat flour and water. Roll it out in thin,
+round cakes; cook quickly in a pan that has not been greased, then roll
+in a cloth to keep soft and warm. Grind one cup of sausage, add one-half
+grated onion, one tablespoon of Worcestershire sauce, and fill the warm
+cakes with this mixture. Roll them when filled, and pour over them a
+sauce made of two tablespoons of drippings into which two tablespoons of
+flour have been smoothed. Add one cup of soup stock, one cup of strained
+tomatoes, two tablespoons of vinegar, one tablespoon of Spanish pepper
+sauce.
+
+
+VIENNA SAUSAGE
+
+Wash and put on in boiling water. Boil ten minutes, fill a deep dish
+with hot water, put sausages in, cover, and serve in hot water. To be
+eaten with grated horseradish or French mustard.
+
+
+SMOKED BEEF
+
+Soak overnight in cold water; next morning place it in cold water, and
+simmer till quite tender, reckoning one-half hour to the pound.
+
+
+ROAST VEAL
+
+The shoulder and breast of veal are best for roasting. Always buy veal
+that is fat and white. Prepare for the oven in the following manner:
+Wash and then dry; rub it well with salt, a very little ground ginger,
+and dredge it well with flour. Lay in roasting-pan and put slices of
+onion on top with a few tablespoons of goose-fat or drippings. Cover
+tightly and roast, allowing twenty minutes to the pound and baste
+frequently. Veal must be well done. When cold it slices up as nicely as
+turkey.
+
+
+BREAST OF VEAL--ROASTED
+
+Roast as directed above. Have the butcher cut a pocket to receive the
+stuffing. Prepare bread stuffing and sew up the pocket. Sprinkle a
+little caraway seed on top of the roast. A tablespoon of lemon juice
+adds to the flavor. Baste often.
+
+
+STEWED VEAL
+
+Prepare as above, but do not have the meat cut in small pieces. If
+desired one-half teaspoon of caraway seed may be used instead of the
+parsley. Mashed potatoes and green peas or stewed tomatoes are usually
+served with veal.
+
+Any of the flour or potato dumplings are excellent served with stewed or
+fricasseed veal.
+
+
+FRICASSEED VEAL WITH CAULIFLOWER
+
+Use the breast or shoulder for this purpose, the former being
+preferable, and cut it up into pieces, not too small. Sprinkle each
+piece slightly with fine salt and ginger. Heat a tablespoon of goose-oil
+or poultry drippings in a stew-pan, and lay the veal in it. Cut up an
+onion and one or two tomatoes (a tablespoon of canned tomatoes will do),
+and add to this a little water, and stew two hours, closely covered.
+When done mix a teaspoon of flour and a little water and add to the
+veal. Chop up a few sprigs of parsley, add it and boil up once and
+serve. Place the cauliflower around the platter in which you serve the
+veal. Boil the cauliflower in salt and water, closely covered.
+
+
+STUFFED SHOULDER OF VEAL
+
+Have the blade removed, and fill the space with a stuffing made of bread
+crumbs, thyme, lemon juice, salt, pepper to taste and one egg, also
+chopped mushrooms if desired. Sew up the opening, press and tie it into
+good shape and roast. The stuffing may be made of minced meat, cut from
+the veal, and highly seasoned.
+
+
+VEAL LOAF
+
+Take two pounds of chopped veal, four tablespoons of bread crumbs, two
+beaten eggs, season with salt, pepper, ginger, nutmeg and a little
+water. Add a tablespoon of chicken-fat; grease the pan, mix ingredients
+thoroughly, form into a loaf, spread or lay piece of chicken-fat on top.
+Bake in oblong tin until done, basting frequently.
+
+
+SHOULDER OR NECK OF VEAL--HUNGARIAN STYLE
+
+Brown four onions light brown in a tablespoon of fat, add one teaspoon
+mixed paprika, and the meat cut in pieces; leave the pan uncovered for a
+few moments, cover; add one sweet green pepper, cut up, and let cook;
+add a little water whenever the gravy boils down; when the meat is
+tender serve with dumplings.
+
+
+CALF'S HEARTS
+
+Remove veins and arteries from the hearts. Stuff with a highly seasoned
+bread dressing and sew. Dredge in flour, brown in hot fat, cover with
+hot water, and place on the back of the stove or in a hot oven. Cook
+slowly for two or three hours. Thicken the liquor with flour and serve
+with the hearts.
+
+
+IRISH STEW
+
+Cut one and one-half pounds of lamb into small pieces. Dredge each piece
+of meat in flour. Brown in the frying-pan. Put in kettle, cover with
+water and cook slowly one hour or until tender. Add one quart of
+potatoes cut in small dice, one-half a cup of carrots and three onions,
+after cooking thirty minutes. Season with salt, pepper, and thicken with
+two tablespoons of flour moistened in enough cold water to form a smooth
+paste. Serve with dumplings. (See Dumplings, in "Garnishes and Dumplings
+for Soups".)
+
+
+LAMB AND MACARONI
+
+Dilute one can of concentrated tomato sauce with one quart of water;
+mince two medium-sized onions very fine and fry slowly in olive oil or
+drippings until they are a golden brown, and add to tomatoes. Fry one
+and one-half pounds of lean neck of lamb in a little drippings until the
+meat is nicely browned all over and add to the tomatoes, season with one
+clove of garlic, two bay leaves, two teaspoons of sugar, pepper and
+salt, and let it simmer for about one and one-half hours, or until the
+meat is tender and the sauce has become the consistency of thick cream.
+Have ready some boiled macaroni, put in with the meat and stir well.
+Serve hot.
+
+Short ribs of beef may be cooked in the same manner.
+
+
+LAMB STEW--TOCANE
+
+Brown slices of leek or young onions in one tablespoon of drippings, add
+neck or breast of lamb, cut in small pieces; season with white pepper,
+salt and parsley; cook until tender, just before serving season with
+dill.
+
+
+CURRIED MUTTON
+
+Have three pounds of mutton cut in one inch squares. Wipe, put in kettle
+and cover with cold water. Cook for five minutes, drain and again cover
+with boiling water. Add one cup of chopped onion, one teaspoon of
+peppercorns, and one-half of a red pepper, cut in small strips. Place on
+back of stove and allow it to simmer until tender. Strain liquor and
+thicken with flour. Add two tablespoons of drippings, one tablespoon of
+minced parsley, one teaspoon of curry powder, and one-half teaspoon of
+salt. Serve with molded rice.
+
+
+GEWETSH (SERVIAN)
+
+Brown one large onion in a tablespoon of fat, add one teaspoon of
+paprika and two pounds of neck or shoulder of lamb, cook one hour; have
+ready one pound of rice that has been boiled for twenty minutes. Take a
+twelve inch pudding dish, grease, place a layer of sliced tomatoes on
+bottom of pan, then half the rice, half the meat, two sliced green
+peppers, sprinkle a little salt and pour part of gravy over this; place
+another layer of tomatoes, rice, meat, with two sliced peppers and
+tomatoes on top, salt, and pour remainder of gravy, put lumps of fat
+here and there; bake in hot oven three-quarters of an hour. Use plenty
+of gravy and fat for this dish or else it will be too dry. Six large
+tomatoes are required.
+
+
+ROAST MUTTON WITH POTATOES
+
+Take a shoulder of mutton--must be young and tender--wash the meat well
+and dry with a clean towel. Rub well with salt, ginger and a speck of
+pepper, and dredge well with flour. Lay it in a covered roasting-pan.
+Put a few pieces of whole mace and a few slices of onion on top; pour a
+cup of water into the pan. Cover it up tight and set in a hot oven to
+roast, basting frequently. Allow twenty minutes to the pound for
+roasting mutton; it should be well done. Add more water if necessary
+(always add hot water so as not to stop the process of boiling), skim
+the gravy well and serve with currant or cranberry jelly. Pare potatoes
+of uniform size and wash and salt them about three-quarters of an hour
+before dinner. Lay the potatoes in pan around the roast and sprinkle
+them with salt and return to the oven to roast. Let them brown nicely.
+
+
+BREAST OF MUTTON STEWED WITH CARROTS
+
+Salt the mutton on both sides, adding a little ground ginger; put on to
+boil in cold water, cover up tightly and stew slowly. In the meantime
+pare and cut up the carrots, add these and cover up again. Pare and cut
+up about half a dozen potatoes into dice shape and add them
+three-quarters of an hour before dinner. Cover up again, and when done,
+make a sauce as follows: Skim off about two tablespoons of fat from the
+mutton stew, put this in a spider and heat. Brown a tablespoon of flour
+in the fat, add a heaping tablespoon of brown sugar, some cinnamon and
+pour the gravy of the stew into the spider, letting it boil up once, and
+then pour all over the carrots and Stew until ready to serve.
+
+White turnips may be used instead of carrots.
+
+
+MUTTON OR LAMB CHOPS
+
+Trim off some of the fat and heat in the spider. Season the chops with
+salt and pepper, or salt and ginger. Have the spider very hot with very
+little fat in it. To be nice and tender they must be sautéd quickly to a
+nice brown. Or the chops may be broiled over the hot coals or in gas
+broiler, eight or ten minutes is all the time required; serve at once.
+
+
+SHOULDER OF MUTTON STUFFED
+
+Have the butcher carefully remove the blade from the shoulder and fill
+the space with a bread stuffing; See "Bread Dressing for Fowl". Sew up
+the opening, roast in the oven with a very little water in the pan, and
+baste frequently. Serve with the gravy from the pan after the grease has
+been carefully removed.
+
+
+
+
+*POULTRY*
+
+
+TO DRESS AND CLEAN POULTRY
+
+Singe by holding the fowl over a flame from gas, alcohol or burning
+paper. Pick off pin feathers. Cut off the nails, then cut off the head,
+turn back the skin and cut the neck off quite close; take out windpipe
+and crop, cutting off close to the body. Cut through the skin around the
+leg one inch below the leg joint; take out the tendons and break the leg
+at the joint; in old birds each tendon must be removed separately by
+using a skewer.
+
+Make an incision just below the breast bone large enough to insert your
+hand, take out the fat and loosen the entrails with your forefinger.
+When everything is removed, cut off the wings close to the body, also
+the neck, feet and head. Separate the gall from the liver. In doing this
+be very careful not to break the gall, which has a very thin skin.
+Scrape all the fat off carefully that adheres to the entrails and lay it
+in a separate dish of water overnight. Cut open the gizzard, clean and
+pull off the skin, or inner lining.
+
+Make Kosher as directed in "Rules for Kashering".
+
+If you make use of the head, which you may in soup, cut off the top of
+the bill, split open the head, lengthwise, take out the brains, eyes and
+tongue.
+
+Clean the gizzard and feet by laying them in scalding water for a few
+moments, this will loosen the skin, which can then be easily removed.
+
+Remove the oil bag from the upper side of tail.
+
+After making Kosher and cleaning poultry, season all fowls for several
+hours before cooking. Salt, pepper, and ginger are the proper seasoning.
+Some like a tiny bit of garlic rubbed inside and outside, especially for
+goose or duck.
+
+Dress and clean goose, duck, squab, and turkey as directed for chicken.
+
+
+TO TRUSS A CHICKEN
+
+Press the thighs and wings close against the body; fasten securely with
+skewers and tie with string. Draw the skin of the neck to the back and
+fasten it.
+
+
+ROAST CHICKEN
+
+Stuff and truss a chicken, season with pepper and salt and dredge with
+flour. Put in a roasting-pan with two or three tablespoons of
+chicken-fat if the chicken is not especially fat. When heated add hot
+water and baste frequently. The oven should be hot and the time
+necessary for a large chicken will be about an hour and a half. When
+done, remove the chicken, pour off the grease and make a brown sauce in
+the pan.
+
+
+CHICKEN CASSEROLE
+
+Bake chicken in covered casserole until nearly tender, then add three
+potatoes cut in dice; boil small pieces of carrots, green peas, and
+small white onions--each to be boiled separately. Just before serving,
+thicken gravy with a teaspoon of flour mixed with a half cup of soup
+stock or water. Season to taste and place vegetables around the dish.
+
+
+BOILED CHICKEN, BAKED
+
+Make chicken soup with an old hen. Remove chicken from soup just as soon
+as tender. Place in roasting-pan with three tablespoons of chicken-fat,
+one onion sliced, one clove of garlic, one-half teaspoon each of salt
+and paprika. Sprinkle with soft bread crumbs. Baste frequently and when
+sufficiently browned, cut in pieces for serving. Place on platter with
+the strained gravy pour over the chicken and serve.
+
+
+BROILED SPRING CHICKEN
+
+Take young spring chickens of one to one and one-half pounds in weight,
+and split down the back, break the joints and remove the breast bone.
+Sprinkle with salt and pepper and rub well with chicken-fat. Place in
+broiler and broil twenty minutes over a clear fire, or under the flame
+in broiling oven of gas stove, being careful to turn broiler that all
+parts may be equally browned. The flesh side must be exposed to the fire
+the greater part of the time as the skin side will brown quickly. Remove
+to hot platter.
+
+Or chicken may be placed in dripping pan, skin side down, seasoned with
+salt and pepper and spread with chicken-fat, and bake fifteen minutes in
+a hot oven and then broiled to finish.
+
+Serve with giblet sauce.
+
+
+FRIED SPRING CHICKEN
+
+Cut it up as for fricassee and see that every piece is wiped dry. Have
+ready heated in a spider some goose-fat or other poultry drippings.
+Season each piece of chicken with salt and ground ginger, or pepper.
+Roll each piece of chicken in sifted cracker or bread crumbs (which you
+have previously seasoned with salt). Fry in the spider, turning often,
+and browning evenly. You may cut up some parsley and add while frying.
+If the chicken is quite large, it is better to steam it before frying.
+
+
+GIBLETS
+
+Heart, liver and gizzard constitute the giblets, and to these the neck
+is usually added. Wash them; put them in cold water and cook until
+tender. This will take several hours. Serve with the chicken; or mash
+the liver, mince the heart and gizzard and add them to the brown sauce.
+Save the stock in which they are cooked for making the sauce.
+
+
+CHICKEN FRICASSEE
+
+Take a chicken, cut off the wings, legs and neck. Separate the breast
+from the chicken, leaving it whole. Cut the back into two pieces.
+Prepare a mixture of salt, ginger and a little pepper in a saucer and
+dust each piece of chicken with this mixture. When you are ready to cook
+the chicken, take all the particles of fat you have removed from it and
+lay in the bottom of the kettle, also a small onion, cut up, some
+parsley root and celery. Lay the chicken upon this, breast first, then
+the leg and so on. Cover up tight and let it stew slowly on the back of
+the stove (or over a low gas flame), adding hot water when necessary.
+Just before serving chop up some parsley, fine, and rub a teaspoon of
+flour in a little cold water, and add. Let it boil up once. Shake the
+kettle back and forth to prevent becoming lumpy. The parsley root and
+celery may be omitted if so desired.
+
+Duck can be prepared in this manner.
+
+
+CHICKEN WITH RICE
+
+Joint a chicken; season with salt and ground ginger and boil with water
+enough to cover. Allow one-half pound of rice to one chicken. Boil this
+after chicken is tender. Serve together on a large platter.
+
+
+CHICKEN (TURKISH STYLE)
+
+Brown a chicken, cover with water and season, cook until tender. When
+chicken is tender; slash the skin of chestnuts, put them in oven and
+roast, then skin them, put in chicken and let come to a boil and serve
+with the chicken.
+
+
+AMASTICH
+
+Cook one pound of rice in a quart of stock for half an hour, stirring
+frequently. Then add a chicken stuffed and trussed as for roasting;
+cover closely and cook thoroughly. After removing the chicken, pass the
+liquor through a strainer, add the juice of a lemon and the beaten yolk
+of an egg, and pour over the bird.
+
+
+CHICKEN WITH SPAGHETTI EN CASSEROLE
+
+Prepare and truss a young chicken, as if for roasting. Put it in a
+casserole; and pour over it two tablespoons of olive oil, a cup of white
+wine, a cup of bouillon, salt and cayenne to taste, one spoon of dried
+mushrooms soaked in one cup of water and chopped fine, and one-half can
+of mushrooms. Cover tightly and simmer in the oven for about an hour,
+turning the chicken occasionally; add a dozen olives and a tablespoon of
+chicken-fat, smoothed with one tablespoon of flour, and bring to a boil.
+Remove the chicken and add about a pint of boiled spaghetti to the
+sauce. Place the chicken on a platter, surround with the spaghetti, and
+serve.
+
+
+STUFFED CHICKEN (TURKISH STYLE)
+
+Steam chicken and when it is almost tender stuff it with the following:
+Take one-fourth pound of almonds, chopped; season with parsley, pepper
+and salt to taste, add one tablespoon of bread crumbs and bind this with
+one well-beaten egg. Put chicken in roasting-pan and roast until done.
+
+
+SMOTHERED CHICKEN
+
+Two tender chickens cut in half, split down the back; place the pieces
+in a colander to drain well, after having been well salted; season with
+pepper; grease well the bottom of a baking-pan; add one stalk finely
+chopped celery, onion; lay the chicken on breast, side up; sprinkle
+lightly with flour, fat; two cups of hot water. Have the oven very hot
+when putting chickens in. As soon as browned evenly, cover with a pan,
+fitting closely. Reduce the heat of the oven; allow to cook slowly an
+hour or so longer, until tender. Place on a hot platter; set in oven
+until sauce is made, as follows: put the pan on top of stove in which
+chickens were smothered; add level tablespoon of flour, thinned in cold
+water; add minced parsley; let this all cook two or three minutes, then
+add large cup of strong stock, to the chickens. Broil one can mushrooms,
+and pour these over chicken when ready to serve.
+
+
+CHICKEN CURRY
+
+Cut chickens in pieces for serving; dredge in flour and sauté in hot
+fat. Cut one onion in thin pieces, add one tablespoon of curry powder,
+three-fourths of a tablespoon of salt and one tablespoon of wine
+vinegar. Add to chicken, cover with boiling water; simmer until chicken
+is tender. Thicken sauce and serve with steamed rice.
+
+
+CHICKEN PAPRIKA WITH RICE
+
+Cut a three and one-half pound fat chicken in pieces to serve, salt it
+and let stand several hours. Heat one-fourth cup of fat in an iron
+kettle, add one medium-sized onion, minced; fry golden brown and set
+aside. Fry the chicken in the fat and when nicely browned, add paprika
+to taste and boiling water to cover, and let simmer one hour.
+
+Soak one cup of rice in cold water, drain, add the fried onion and one
+teaspoon of salt and gradually three cups of chicken broth, more if
+necessary. When nearly done add the chicken and finish cooking in a slow
+oven, one-half hour.
+
+
+CHILI CON CARNE
+
+Cut two broilers in pieces for serving. Season with salt, pepper, and
+dredge in flour; brown in hot fat. Parboil six large red peppers until
+soft, rub through a wire sieve. Chop two small onions fine, three cloves
+of garlic and one-fourth cup of capers. Combine, add to chicken, cover
+with water and cook until chicken is tender. Thicken the sauce with fat
+and flour melted together.
+
+
+PILAF (RUSSIAN STYLE)
+
+Follow recipe below but substitute cooked lamb for the chicken, and add
+chicken livers fried and cut in small pieces.
+
+
+PILAF (TURKISH STYLE)
+
+Soak one cup of rice in cold water for one hour. Pour off the water, and
+put the rice with two cups of soup stock and one-quarter of a white
+onion on to boil. Stew until the rice absorbs all the stock. Stew
+one-half can of tomatoes thoroughly and season with olive oil or
+chicken-fat, salt and pepper. Mix it with the rice.
+
+Sauté in chicken-fat to a light color, a jointed chicken slightly
+parboiled, or slices of cold cooked chicken or turkey. Make a depression
+in the rice and tomato, put in the chicken and two tablespoons of olive
+oil or chicken-fat, and stew all together for twenty minutes. Serve on
+a platter in a smooth mound, the red rice surrounding the fowl.
+
+
+SPANISH PIE
+
+Take one pint of cold chicken, duck or any poultry. Cut it into flakes
+and place it in a pudding dish which has been lined with a thin crust.
+On the layer of meat place a layer of sweet red peppers (seeds removed),
+cut in slices; next, a layer of thinly sliced sausage, and so on until
+the dish is full. Over this pour a glass of claret into which have been
+rubbed two tablespoons of flour. Cover with a thin crust of pastry, and
+bake.
+
+
+CHICKEN À LA ITALIENNE
+
+Cut the remains of cold chicken (or turkey) into pieces about an inch
+long and marinate them in a bowl containing one tablespoon of olive oil;
+one teaspoon of tarragon vinegar or lemon juice, a few drops of onion
+juice, salt and pepper. At the end of half an hour sprinkle with finely
+chopped parsley, dip them in fritter batter, and fry in boiling fat.
+Drain on a brown paper, and serve with or without tomato or brown sauce.
+
+In some parts of Italy this dish is made of several kinds of cold meats,
+poultry, brains, etc. (the greater the variety the better), served on
+the same platter, and in Spain all kinds of cold vegetables are fried in
+batter and served together.
+
+
+ROAST GOOSE
+
+All goose meat tastes better if it is well rubbed with salt, ginger and
+a little garlic a day previous to using.
+
+Stuff goose with bread dressing, or chestnut dressing, a dressing of
+apples is also very good. (See "Stuffings for Meat and Poultry".) Sew up
+the goose, then line a sheet-iron roasting-pan with a few slices of
+onion and celery and place the goose upon these, cover closely, roast
+three hours or more, according to weight. If the goose browns too
+quickly, cover with greased paper or lower the heat of the oven. Baste
+every fifteen minutes.
+
+
+GESCHUNDENE GANS
+
+Take a very fat goose for this purpose. After cleaning and singeing, cut
+off neck, wings and feet. Lay the goose on a table, back up, take a
+sharp knife, make a cut from the neck down to the tai. Begin again at
+the top near the neck, take off the skin, holding it in your left hand,
+your knife in your right hand, after all the skin is removed, place it
+in cold water; separate the breast from back and cut off joints. Have
+ready in a plate a mixture of salt, ginger and a little garlic or onion,
+cut up fine. Rub the joints and small pieces with this, and make a small
+incision in each leg and four in the breast. Put in each incision a
+small piece of garlic or onion, and rub also with a prepared mixture of
+salt and ginger. Put away in stone jar overnight or until you wish to
+use.
+
+
+GAENSEKLEIN
+
+Rub wings, neck, gizzard, heart and back of goose with salt, ginger,
+pepper and garlic and set on the fire in a stew-pan with cold water.
+Cover tightly and stew slowly but steadily for four hours. When done
+skim off all the fat. Now put a spider over the fire, put into it about
+two or three tablespoons of the fat that you have just skimmed off and
+then add the fat to the meat again. Cut up fine a very small piece of
+garlic and add a heaping teaspoon of flour (brown). Add the hot gravy
+and pour all over the goose. Cover up tightly and set on back of stove
+till you wish to serve. You may cook the whole goose in this way after
+it is cut up.
+
+
+STUFFED GOOSE NECK (RUSSIAN STYLE)
+
+Remove skin from neck of goose, duck or chicken in one piece. Wash and
+clean well and stuff with same mixture as for Kischtke. Sew at both ends
+and roast in hot oven until well browned.
+
+
+STUFFED GOOSE NECK
+
+Remove the fat skin from the neck of a fat goose, being careful not to
+put any holes in it. Clean carefully and sew up the smaller end and
+stuff through larger end with the following:
+
+Grind fine some pieces of raw goose meat (taken from the breast or
+legs), grind also some soft or "linda fat" a thin piece of garlic, a
+small piece of onion, when fine add one egg and a little soaked bread,
+season with salt, pepper, and ginger. When neck is stuffed, sew up
+larger end, lay it in a pudding-pan, pour a little cold water over it,
+set in stove and baste from time to time. Let brown until crisp. Eat
+hot.
+
+
+GOOSE CRACKLINGS (GRIEBEN)
+
+Cut the thick fat of a fat goose in pieces as big as the palm of your
+hand, roll together and run a toothpick through each one to fasten. Put
+a large preserve kettle on top of hot stove, lay in the cracklings,
+sprinkle a tiny bit of salt over them and pour in a cup or two of cold
+water; cover closely and let cook not too fast, until water is cooked
+out. Then add the soft or "linda" fat, keep top off and let all brown
+nicely. About one to two hours is required to cook them. If you do not
+wish the scraps of "Greben" brittle, take them out of the fat before
+they are browned. Place strainer over your fat crock, to catch the clear
+fat and let greben drain. If greben are too greasy place in baking-pan
+in oven a few minutes to try out a little more. Serve at lunch with rye
+bread.
+
+
+ROAST GOOSE BREASTS
+
+The best way to roast a goose breast is to remove the skin from the neck
+and sew it over the breast and fasten it with a few stitches under the
+breast, making an incision with a pointed knife in the breast and joints
+of the goose, so as to be able to insert a little garlic (or onion) in
+each incision, also a little salt and ginger. Keep closely covered all
+the time, so as not to get too brown. They cut up nicely cold for
+sandwiches.
+
+
+GOOSE MEAT, PRESERVED IN FAT
+
+If too fat to roast, render the fat of goose, remove and cut the skin
+into small pieces. The scraps, when brown, shriveled and crisp, are then
+"Greben," and are served hot or cold. When fat is nearly done or clear,
+add the breast and legs of goose, previously salted, and boil in the fat
+until tender and browned. Place meat in crock and pour the clear, hot
+fat over it to cover. Cool. Cover crock with plate and stone and keep in
+a cool, dry place. Will keep for months. When ready to serve, take out
+meat, heat, and drain off fat.
+
+
+SMOKED GOOSE BREAST
+
+Dried or smoked goose breast must be prepared in the following manner:
+Take the breast of a fat goose; leave the skin on; rub well with salt,
+pepper and saltpetre; pack in a stone jar and let it remain pickled thus
+four or five days. Dry well, cover with gauze and send away to be
+smoked.
+
+
+SMOKED GOOSE
+
+Remove skin. Place legs, neck and skin of neck of geschundene goose (fat
+goose) to one side. Scrape the meat carefully from the bones, neck,
+back, etc., of the goose, remove all tendons and tissues and chop very
+fine. Fill this in the skin of the neck and sew up with coarse thread on
+both ends. Rub the filled neck, the legs and the breast with plenty of
+garlic (sprinkle with three-eighths pound of salt and one tablespoon of
+sugar and one teaspoon of saltpetre), and enough water to form a brine.
+Place the neck, legs and breast in a stone jar, cover with a cloth and
+put weights on top. Put aside for seven days, turn once in a while. Take
+out of the brine, cover with gauze and send to the butcher to smoke.
+When done, serve cold, sliced thin.
+
+
+STEWED GOOSE, PIQUANTE
+
+Cut up, after being skinned, and stew, seasoning with salt, pepper, a
+few cloves and a very little lemon peel. When done heat a little goose
+fat in a frying-pan, brown half a tablespoon of flour, add a little
+vinegar and the juice of half a lemon.
+
+
+MINCED GOOSE (HUNGARIAN STYLE)
+
+Take the entire breast of a goose, chop up fine in a chopping bowl;
+grate in part of an onion, and season with salt, pepper and a tiny piece
+of garlic. Add some grated stale bread and work in a few eggs. Press
+this chopped meat back on to the breast bone and roast, basting very
+often with goose fat.
+
+
+DUCK
+
+Singe off all the small feathers; cut off neck and wings, which may be
+used for soup; wash thoroughly and rub well with salt, ginger and a
+little pepper, inside and out. Now prepare this dressing: Take the
+liver, gizzard and heart and chop to a powder in chopping bowl. Grate in
+a little nutmeg, add a piece of celery root and half an onion. Put all
+this into your chopping bowl. Soak some stale bread, squeeze out all the
+water and fry in a spider of hot fat. Toss this soaked bread into the
+bowl; add one egg, salt, pepper and a speck of ginger and mix all
+thoroughly. Fill the duck with this and sew it up. Lay in the
+roasting-pan with slices of onions, celery and specks of fat. Put some
+on top of fowl; roast two hours, covered up tight and baste often. Stick
+a fork into the skin from time to time so that the fat will try out.
+
+
+ROAST DUCK
+
+Draw the duck; stuff, truss and roast the same as chicken. Serve with
+giblet sauce and currant jelly. If small, the duck should be cooked in
+an hour.
+
+
+DUCK À LA MODE IN JELLY
+
+One duckling of about five pounds, one calf's foot, eight to ten small
+onions, as many young carrots, one bunch of parsley. Cook the foot
+slowly in one quart of water, one teaspoon of salt and a small bay leaf.
+Put aside when the liquor has been reduced to one-half. In the meanwhile
+fry the duck and when well browned wipe off the grease, put in another
+pan, add the calf's foot with its broth, one glass of dry white wine, a
+tablespoon of brandy, the carrots, parsley and the onions--the latter
+slightly browned in drippings--pepper and salt to taste and cook slowly
+under a covered lid for one hour. Cool off for about an hour, take off
+the grease, bone and skin the duckling and cut the meat into small
+pieces; arrange nicely with the vegetables in individual earthenware
+dishes, cover with the stock and put on the ice to harden.
+
+
+SQUABS, OR NEST PIGEONS
+
+Pick, singe, draw, clean and season them well inside and out, with salt
+mixed with a little ginger and pepper, and then stuff them with
+well-seasoned bread dressing. Pack them closely in a deep stew-pan and
+cover with flakes of goose fat, minced parsley and a little chopped
+onion. Cover with a lid that fits close and stew gently, adding water
+when necessary. Do not let them get too brown. They should be a light
+yellow.
+
+
+BROILED SQUABS
+
+Squabs are a great delicacy, especially in the convalescent's menu,
+being peculiarly savory and nourishing. Clean the squabs; lay them in
+salt water for about ten minutes and then rub dry with a clean towel.
+Split them down the back and broil over a clear coal fire. Season with
+salt and pepper; lay them on a heated platter, grease them liberally
+with goose fat and cover with a deep platter. Toast a piece of bread for
+each pigeon, removing the crust. Dip the toast in boiling water for an
+instant. In serving lay a squab upon a piece of toasted bread.
+
+
+PIGEON PIE
+
+Prepare as many pigeons as you wish to bake in your pie. Salt and
+pepper, then melt some fat in a stew-pan, and cut up an onion in it.
+When hot, place in the pigeons and stew until tender. In the meantime
+line a deep pie plate with a rich paste. Cut up the pigeons, lay them
+in, with hard-boiled eggs chopped up and minced parsley. Season with
+salt and pepper. Put flakes of chicken fat rolled in flour here and
+there, pour over the gravy the pigeons were stewed in, cover with a
+crust. Bake slowly until done.
+
+
+SQUAB EN CASSEROLE
+
+Take fowl and brown in a skillet the desired color, then add to this
+enough water (or soup stock preferred), put it in casserole and add
+vegetables; add first those that require longest cooking. Use mushrooms,
+carrots, small potatoes and peas. If you like flavor of sherry wine, add
+small wine glass; if not, it is just as good. Season well and cook in
+hot oven not too long, as you want fowl and vegetables to be whole. You
+may add soup stock if it is too dry after being in oven.
+
+
+ROAST TURKEY
+
+Singe and clean the turkey the same as chicken. Fill with plain bread
+stuffing or chestnut stuffing. Tie down the legs and rub entire surface
+with salt and let stand overnight. Next morning place in large drippings
+or roasting-pan on rack and spread breast, legs and wings with one-third
+cup of fat creamed and mixed with one-fourth cup of flour. Dredge bottom
+of pan with flour. Place in a hot oven and when the flour on the turkey
+begins to brown, reduce the heat and add two cups of boiling water or
+the stock in which the giblets are cooking, and baste with one-fourth
+cup of fat and three-fourths cup of boiling water. When this is all
+used, baste with the fat in the pan. Baste every fifteen minutes until
+tender; do not prick with a fork, press with the fingers; if the breast
+meat and leg are soft to the touch the turkey is done. If the oven is
+too hot, cover the pan; turn the turkey often, that it may brown nicely.
+Remove strings and skewers and serve on hot platter. Serve with giblet
+sauce and cranberry sauce. If the turkey is very large it will require
+three hours or more, a small one will require only an hour and a half.
+
+
+STUFFED TURKEY NECK (TURKISH STYLE)
+
+Take neck of turkey, stuff with following: One-quarter pound of almonds
+or walnuts chopped fine and seasoned with chopped parsley, pepper and
+salt, put two hard-boiled eggs in the centre of this dressing; stuff
+neck, sew up the ends and when roasted slice across so as to have a
+portion of the hard-boiled egg on each slice; place on platter and
+surround with sprigs of parsley.
+
+
+
+
+*STUFFINGS FOR MEAT AND POULTRY*
+
+
+TO STUFF POULTRY
+
+Use enough stuffing to fill the bird but do not pack it tightly or the
+stuffing will be soggy. Close the small openings with a skewer; sew the
+larger one with linen thread and a long needle. Remove skewers and
+strings before serving.
+
+
+CRUMB DRESSING
+
+Take one tablespoon of chicken fat, mix in two cups of bread crumbs,
+pinch of salt and pepper, a few drops of onion juice, one tablespoon of
+chopped parsley, and lastly one well-beaten egg. Mix all on stove in
+skillet, remove from fire and stuff fowl.
+
+
+BREAD DRESSING FOR FOWL
+
+In a fryer on the stove heat two tablespoons of drippings or fat, drop
+in one-half onion cut fine, brown lightly and add one-quarter loaf of
+stale baker's bread (which has previously been soaked in cold water and
+then thoroughly squeezed out). Cook until it leaves the sides of the
+fryer, stirring occasionally. If too dry add a little soup stock. Remove
+from the fire, put in a bowl, season with salt, pepper, ginger, and
+finely chopped parsley, add a small lump of fat, break in one whole egg,
+mix well and fill the fowl with it.
+
+
+MEAT DRESSING FOR POULTRY
+
+If you cannot buy sausage meat at your butcher's have him chop some for
+you, adding a little fat. Also mix in some veal with the beef while
+chopping. Season with salt, pepper, nutmeg or thyme. Grate in a piece of
+celery root and a piece of garlic about the size of a bean, add a small
+onion, a minced tomato, a quarter of a loaf of stale bread; also grated,
+and mix up the whole with one egg. If you prefer, you may soak the
+bread, press out every drop of water and dry in a heated spider with
+fat.
+
+
+POTATO STUFFING
+
+Add two cups of hot, mashed Irish or sweet potatoes to bread stuffing.
+Mix well and stuff in goose, stuffed veal or lamb breast, or in beef
+casings, cleaned and dressed.
+
+
+CHESTNUT STUFFING
+
+Shell and blanch two cups of chestnuts. Cook in boiling salted water
+until tender. Drain and force through a colander or a potato ricer. Add
+one-fourth cup of melted chicken fat, one-fourth teaspoon of pepper,
+three-fourths of a teaspoon of salt, one cup of grated bread crumbs, and
+enough soup stock to moisten.
+
+
+RAISIN STUFFING
+
+Take three cups of stale bread crumbs; add one-half a cup of melted
+chicken fat, one cup of seeded raisins cut in small pieces, one teaspoon
+of salt and one-fourth teaspoon of white pepper. Mix thoroughly.
+
+
+
+
+*VEGETABLES*
+
+
+All vegetables should be thoroughly cleansed just before being put on to
+cook.
+
+Green vegetables; such as cabbage, cauliflower and Brussels sprouts,
+should be soaked heads down in salted cold water, to which a few spoons
+of vinegar may be added.
+
+To secure the best results all vegetables except beans, that is the
+dried beans, should be put in boiling water and the water must be made
+to boil again as soon as possible after the vegetables have been added
+and must be kept boiling until the cooking is finished.
+
+In cooking vegetables, conserve their juices.
+
+The average housewife pours down the sink drainpipe the juices from all
+the vegetables which she cooks; she little realizes that she thus drains
+away the health of her family. Cook vegetables with just sufficient
+water to prevent them from burning, and serve their juices with them;
+else save the vegetable "waters" and, by the addition of milk and butter
+convert them into soups for the family use. Such soups, derived from one
+or several vegetables, alone or mixed together, make palatable and
+healthful additions to the family bill-of-fare.
+
+
+ASPARAGUS
+
+Cut off the woody part, scrape the lower part of the stalks. Wash well
+and tie in bunches. Put into a deep stew-pan, with the cut end resting
+on the bottom of the stew-pan. Pour in boiling water to come up to the
+tender heads, but not to cover them. Add one teaspoon of salt for each
+quart of water. Place where the water will boil. Cook until tender,
+having the cover partially off the stew-pan. This will be from fifteen
+to thirty minutes, depending upon the freshness and tenderness of the
+vegetable. Have some slices of well-toasted bread on a platter. Butter
+them slightly. Arrange the cooked asparagus on the toast, season with
+butter and a little salt and serve at once. Save the water in which the
+asparagus was boiled to use in making vegetable soup.
+
+
+CANNED ASPARAGUS
+
+Open one end of the can, as indicated on wrapper, so tips will be at
+opening. Pour off the liquid and allow cold water to run over gently and
+to rinse. Drain and pour boiling water over them in the can and set in a
+hot oven to heat thoroughly. When ready to serve, drain and arrange
+carefully on hot platter and serve same as fresh asparagus, hot on toast
+or cold with salad dressing, or with "Sauce Hollandaise", poured over.
+
+
+ARTICHOKES (FRENCH OR GLOBE)
+
+French artichokes have a large scaly head, like the cone of a pine tree.
+The flower buds are used before they open.
+
+The edible portion consists of the thickened portion at the base of the
+scales and the receptacle to which the leaf-like scales are attached.
+
+When the artichoke is very young and tender the edible parts may be
+eaten raw as a salad. When it becomes hard, as it does very quickly, it
+must be cooked. When boiled it may be eaten as a salad or with a sauce.
+The scales are pulled with the fingers from the cooked head, the base of
+each leaf dipped in a sauce and then eaten.
+
+The bottoms (receptacles), which many consider the most delicate part of
+the artichoke, may be cut up and served as a salad, or they may be
+stewed and served with a sauce. To prepare the artichoke remove all the
+hard outer leaves. Cut off the stem close to the leaves. Cut off the top
+of the bud. Drop the artichokes into boiling water and cook until
+tender, which will take from thirty to fifty minutes, then take up and
+remove the choke. Serve a dish of French salad dressing with the
+artichokes, which may be eaten either hot or cold. Melted butter also
+makes a delicious sauce for the artichokes if they are eaten hot.
+
+
+JERUSALEM ARTICHOKE
+
+This vegetable is in season in the fall and spring, and may be cooked
+like kohl-rabi and served in a white cream or sauce. The artichoke may
+also be cooked in milk.
+
+When this is done, cut the washed and peeled artichoke into cubes, put
+in a stew-pan, and cover with milk (a generous pint to a quart of
+cubes). Add one small onion and cook twenty minutes. Beat together one
+tablespoon of butter and one level tablespoon of flour, and stir this
+into the boiling milk. Then season with one teaspoon of salt and
+one-fourth teaspoon of pepper, and continue the cooking one-half hour
+longer. The cooking should be done in a double boiler. The artichoke
+also makes a very good soup.
+
+
+FRENCH ARTICHOKES WITH TOMATO SAUCE
+
+Pick off from the solid green globes the outer tough petals. Scoop out
+with a sharp-pointed knife the fuzzy centres, leaving the soft base,
+which is the luscious morsel. Cut each artichoke in halves, wash, drain
+and fry brown on each side in olive oil Make tomato sauce and cook
+thirty minutes in that mixture. Then serve.
+
+
+BEET GREENS
+
+Beets are usually thickly sowed, and as the young plants begin to grow
+they must be thinned out. These plants make delicious greens, and even
+the tops of the ordinary market beets are good if properly prepared.
+Examine the leaves carefully to be sure that there are no insects on
+them; wash thoroughly in several waters, and put over the fire in a
+large kettle of boiling water. Add one teaspoon of salt for every two
+quarts of greens; boil rapidly about thirty minutes or until tender;
+drain off the water; chop well and season with butter and salt.
+
+
+BOILED BEETS
+
+Carefully wash any earth off the beets, but every care is needed to
+avoid breaking the skin, roots or crown; if this is done much of their
+color will be lost, and they will be a dull pink. Lay them in plenty of
+boiling water, with a little vinegar; boil them steadily, keeping them
+well covered with water for about one and one-half to two hours for
+small beets and two to three and one-half hours for large ones. If they
+are to be served hot, cut off the roots and crown and rub off the skin
+directly, but if to be served cold, leave them until they have become
+cold and then cut into thin slices and sprinkle with salt and pepper and
+pour some vinegar over them. If to be eaten hot, cut them into thin
+slices, arrange them on a hot vegetable dish and pour over white sauce
+or melted butter, or hand these separately.
+
+
+BAKED BEETS
+
+Boil large beetroot about two hours, being careful not to pierce it.
+When cold mash very smooth, add a little drippings, pepper, salt and
+stock. Place in a greased pan and bake one hour.
+
+
+SOUR BUTTERED BEETS
+
+Wash as many beets as required and cook in bailing water until tender.
+Drain and turn into cold water for peeling. Remove the skins, slice and
+sprinkle with as much salt as desired. Melt one-half cup of butter in a
+large frying-pan and add two tablespoons of strained lemon juice. Stir
+the butter and lemon juice until blended, keeping the fire low. Now turn
+the beets into this sauce, cover the pan and shake and toss until the
+sauce has been well distributed. Serve hot at once.
+
+
+CELERIAC
+
+This vegetable is also known as "knot celery" and "turnip-rooted
+celery." The roots, which are about the size of a white turnip, and not
+the stalks are eaten. They are more often used as a vegetable than as a
+salad.
+
+Pare the celeriac, cut in thin, narrow slices, and put into cold water.
+Drain from this water and drop into boiling water and boil thirty
+minutes. Drain and rinse with cold water. The celeriac is now ready to
+be prepared and served the same as celery.
+
+
+PURÉE OF CELERIAC
+
+Boil as directed above and press through a sieve. To one quart take two
+tablespoons of butter blended with two tablespoons flour and cooked
+until smooth and frothy, add the strained celeriac and cook five
+minutes, stirring frequently. Add one teaspoon of salt and a half cup of
+cream, cook five minutes longer and serve hot on toast or fried bread.
+
+
+CAULIFLOWER
+
+Trim off the outside leaves and cut the stalk even with the flower. Let
+it stand upside down in cold salted water for twenty minutes. Put it
+into a generous quantity of rapidly boiling salted water and cook it
+uncovered about twenty minutes or until tender, but not so soft as to
+fall to pieces. Remove any scum from the water before lifting out the
+cauliflower. If not perfectly white, rub a little white sauce over it.
+Serve with it a white, a Bechamel, or a Hollandaise sauce; or it may be
+served as a garnish to chicken, sweetbreads, etc., the little bunches
+being broken off and mixed with the sauce.
+
+
+SPANISH CAULIFLOWER
+
+Finely chop one medium-size onion and a small bunch of parsley. Melt one
+tablespoon butter in a pan and fry the onion until it is brown. Season
+with celery salt. Blend in one tablespoon flour, add one cup boiling
+water and let simmer for half an hour. Carefully clean the cauliflower
+and boil for one-half hour. Drain the onion sauce, add three tablespoons
+tomato catsup, drain the cauliflower, turn into a baking-pan, pour over
+the sauce, place in a moderate oven for five minutes and serve hot.
+
+
+CAULIFLOWER WITH BROWN CRUMBS
+
+Drain and place the hot cauliflower in serving dish, and pour over it
+two tablespoons fine bread crumbs browned in one tablespoon of hot
+butter or fat. Serve hot. Asparagus may be served in this style.
+
+
+CAULIFLOWER OR ASPARAGUS (HUNGARIAN)
+
+Cook in salt water until tender. Spread with bread crumbs and butter.
+Pour some sour cream over the vegetable and bake until the crumbs are a
+golden brown.
+
+
+SCALLOPED CAULIFLOWER
+
+Boil and drain off the water, grease a baking-dish, line with a layer of
+cauliflower, add a layer of toasted bread crumbs, another of cauliflower
+and so on alternately, letting the top layer be of bread crumbs. Over
+all pour one cup of boiling milk, dot the top with butter and bake in a
+moderate oven for twenty minutes.
+
+
+CAULIFLOWER (ROUMANIAN)
+
+Brown a minced onion, add cauliflower cut in pieces with a small
+quantity of water; stew, add salt, white pepper, a little sour salt and
+red tomatoes; when half done add one-fourth cup of rice. Cook until rice
+is done. The onion may be browned either in butter, fat or olive oil, as
+desired.
+
+
+CREAMED CELERY
+
+Remove the leaves from the stalks of celery; scrape off all rusted or
+dark spots; cut into small pieces and drop in cold water. Having boiling
+water ready; put the celery into it, adding one-half teaspoon of salt
+for every quart of water. Boil until tender, leaving the cover partly
+off; drain and rinse in cold water. Make a cream sauce; drop the celery
+into it; heat thoroughly and serve.
+
+
+LETTUCE
+
+If lettuce has grown until rather too old for salad, it may be cooked,
+and makes a fairly palatable dish.
+
+
+BOILED LETTUCE
+
+Wash four or five heads of lettuce, carefully removing thick, bitter
+stalks and retaining all sound leaves. Cook in plenty of boiling salted
+water for ten or fifteen minutes, then blanch in cold water for a minute
+or two. Drain, chop lightly, and heat in stew-pan with some butter, and
+salt and pepper to taste. If preferred, the chopped lettuce may be
+heated with a pint of white sauce seasoned with salt, pepper, and grated
+nutmeg. After simmering for a few minutes in the sauce, draw to a cooler
+part of the range and stir in the well-beaten yolks of two eggs.
+
+
+GREEN LIMA BEANS
+
+Cover the shelled beans with boiling water; bring to a boil quickly;
+then let them simmer slowly till tender. Drain and add salt, pepper and
+butter or hot cream or cream sauce.
+
+
+CARROTS
+
+Scrape the carrots lightly; cut them into large dice or slices and drop
+them into salted boiling water, allowing one teaspoon of salt to one
+quart of water. Boil until tender; drain and serve with butter and
+pepper or with cream sauce.
+
+
+LEMON CARROTS
+
+Old carrots may be used for this dish, and are really better than the
+new ones. Pare and cut into dice, and simmer in salted water until
+tender, but not pulpy. Drain, return to the fire, and for one pint of
+carrots add one teaspoon of minced parsley, a grating of loaf sugar,
+one-half teaspoon of paprika, one tablespoon of butter and the juice of
+half a lemon. Heat through, shaking the dish now and then, so that each
+piece of the vegetable will be well coated with the mixture or dressing.
+
+
+SIMMERED CARROTS
+
+Wash, scrape and slice one quart carrots roundwise. Put them in a
+saucepan with one tablespoon of butter or drippings, three tablespoons
+of sugar and one teaspoon salt. Cover closely and let simmer on a slow
+fire until tender.
+
+
+FLEMISH CARROTS
+
+Scrape, slice and cook one quart of carrots in one quart of boiling
+water to which has been added one teaspoon of salt, until tender; drain.
+Heat two tablespoons fat, add one small onion, brown lightly, add the
+carrots, season with one teaspoon of sugar, one-quarter teaspoon of
+salt, one-eighth teaspoon of white pepper and shake well over the fire
+for ten minutes, add one and one-half cups of soup stock, cover and
+simmer for one-half hour, then add one teaspoon chopped parsley and
+serve hot.
+
+
+CARROTS WITH BRISKET OF BEEF
+
+Salt and pepper two pounds of fat brisket of beef and let stand several
+hours. Wash and scrape two bunches of carrots and cut in small cubes.
+Place in kettle with meat, cover with boiling; water and cook several
+hours or until the meat and carrots are tender, and the water is half
+boiled away. Heat two tablespoons of fat in a spider, let brown
+slightly, add two tablespoons of flour and gradually one cup of carrot
+and meat liquid. Place in kettle with meat and carrots and boil until
+carrots become browned.
+
+
+COMPOTE OF CARROTS (RUSSIAN STYLE)
+
+Make a syrup of one cup of sugar and one cup of water by boiling ten
+minutes. To this syrup add two cups of carrots diced, which have
+previously been browned in two tablespoons hot fat or butter. Cook all
+together until carrots are tender. Brown in oven and serve.
+
+
+CORN ON THE COB
+
+Free the corn from husks and silk; have a kettle of water boiling hard;
+drop the corn into it and cook ten minutes (or longer if the corn is not
+young). If a very large number of ears are put into the water they will
+so reduce the temperature that a longer time will be needed. In no case,
+however, should the corn be left too long in the water, as overcooking
+spoils the delicate flavor.
+
+
+CORN OFF THE COB
+
+Corn is frequently cut from the cob after it is cooked and served in
+milk or butter; but by this method much of the flavor and juke of the
+corn itself is wasted; It is better to cut the corn from the cob before
+cooking. With a sharp knife cut off the grains, not cutting closely
+enough to remove any of the woody portion of the skins. Then with a
+knife press out all the pulp and milk remaining in the cob; add this to
+the corn; season well with salt, pepper and butter; add a little more
+milk if the corn is dry; cook, preferably in the oven, for about ten
+minutes, stirring occasionally. If the oven is not hot, cook over the
+fire.
+
+
+SUCCOTASH
+
+Mix equal parts of corn, cut from the ear, and any kind of beans; boil
+them separately; then stir them lightly together, and season with
+butter, salt, and pepper and add a little cream if convenient.
+
+
+CANNED CORN
+
+To one can of corn take one tablespoon of butter, one-half cup milk;
+sprinkle one tablespoon of flour over these; stir and cook about five
+minutes, until thoroughly hot. Season to taste and serve hot.
+
+
+DANDELIONS
+
+Wash one peck of dandelions; remove roots. Cook one hour in two quarts
+of boiling salted water. Drain, chop fine; season with salt, pepper and
+butter. Serve with vinegar.
+
+
+STUFFED CUCUMBERS
+
+Cut four cucumbers in half lengthwise; remove the seeds with a spoon,
+lay the cucumbers in vinegar overnight; then wipe dry and fill with a
+mixture made from one cup pecans or Brazil nuts chopped, six tablespoons
+of mashed potatoes, one well-beaten egg, one teaspoon of salt, two
+tablespoons of chopped parsley, one saltspoon of white pepper, dash of
+nutmeg and two tablespoons of melted butter. Bake in a buttered dish
+until tender. Serve hot with one cup of white sauce, dash of powdered
+cloves, one well-beaten egg, salt and pepper to taste.
+
+
+FRIED CUCUMBERS
+
+Daintily prepared fried cucumbers are immeasurably superior to fried egg
+plant and are especially nice with boiled chicken.
+
+Peel and slice the cucumbers lengthwise in about the same thickness
+observed with egg plant. Lay these slices in salt and water for about an
+hour, then dip in beaten egg and cracker dust, and French fry in boiling
+fat, taking care to carefully drain in a colander before serving.
+
+
+COLD SLAW
+
+Take a firm, white head of cabbage; cut it in halves; take out the heart
+and cut as fine as possible on slaw-cutter. Cut up one onion at the same
+time and a sour apple. Now sprinkle with salt and white pepper and a
+liberal quantity of white sugar. Mix this lightly with two forks. Heat
+one tablespoon of goose oil or butter, and mix it thoroughly in with the
+cabbage. Heat some white wine vinegar in a spider; let it come to a
+boil and pour over the slaw, boiling. Keep covered for a short time.
+Serve cold.
+
+
+BOILED SAUERKRAUT
+
+Take brisket of beef weighing about two or three pounds. Set it on to
+boil in two quarts of water, a little salt and the usual soup greens.
+When the meat is tender take it out, salt it well and put on to boil
+again in a porcelain-lined kettle, having previously removed all the
+bones. Add about a cup of the soup stock and as much sauerkraut as you
+desire. Boil about one hour; tie one tablespoon of caraway seed in a bag
+and boil in with the kraut. Thicken with two raw potatoes, grated, and
+add one tablespoon of brown sugar just before serving. If not sour
+enough add a dash of vinegar. This gives you meat, vegetables and soup.
+Mashed potatoes, kartoffelkloesse or any kind of flour dumpling is a
+nice accompaniment. Sauerkraut is just as good warmed over as fresh,
+which may be done two or three times in succession without injury to its
+flavor.
+
+
+TO BOIL CABBAGE
+
+Cut a small head of cabbage into four parts, cutting down through the
+stock. Soak for half an hour in a pan of cold water to which has been
+added one tablespoon of salt; this is to draw out any insects that may
+be hidden in the leaves. Take from the water and cut into slices. Have a
+large stew-pan half full of boiling water; put in the cabbage, pushing
+it under the water with a spoon. Add one tablespoon of salt and cook
+from twenty-five to forty-five minutes, depending upon the age of the
+cabbage. Turn into a colander and drain for about two minutes. Put in a
+chopping bowl and mince. Season with butter, pepper, and more salt if it
+requires it. Allow one tablespoon of butter to a generous pint of the
+cooked vegetable. Cabbage cooked in this manner will be of delicate
+flavor and may be generally eaten without distress. Have the kitchen
+windows open at the top while the cabbage is boiling, and there will be
+little if any odor of cabbage in the house.
+
+
+FRIED CABBAGE
+
+Cut one medium head of cabbage fine, soak ten minutes in salt water.
+Drain, heat three tablespoons of fat (from top of soup stock preferred),
+add cabbage, one sour apple peeled and cut up, caraway seed to taste,
+salt, paprika and one-half onion minced. Cover very closely and cook
+slowly for one hour.
+
+
+CREAMED NEW CABBAGE
+
+To one pint of boiled and minced new cabbage add one-half pint of hot
+milk, one tablespoon of butter, one teaspoon of flour, one-half teaspoon
+each of salt and pepper, one teaspoon finely minced parsley and a
+generous dash of sweet paprika. The butter and flour should be creamed
+together before stirring in. Let simmer for about ten minutes, stirring
+occasionally to keep from burning. Serve hot on toasted bread.
+
+
+HOT SLAW
+
+Cut the cabbage into thin shreds as for cold slaw. (Use a plane if
+convenient). Boil it until tender in salted fast-boiling water. Drain it
+thoroughly, and pour over it a hot sauce made of one tablespoon of
+butter, one-half teaspoon of salt, dash of pepper and of cayenne, and
+one-half to one cup of vinegar, according to its strength. Cover the
+saucepan and let it stand on the side of the range for five minutes, so
+that the cabbage and sauce will become well incorporated.
+
+
+CARROTS BOILED WITH CABBAGE
+
+Pare the carrots and cut them into finger lengths, in thin strips. Put a
+breast of lamb or mutton on to boil, having previously salted it well.
+When boiling, add the carrots and cover closely. Prepare the cabbage as
+usual and lay in with the mutton and carrots; boil two hours at least;
+when all has boiled tender, skim off some of the fat and put it into a
+spider. Add to this one tablespoon of flour, one tablespoon of brown
+sugar and one-half teaspoon of cinnamon. Keep adding gravy from the
+mutton until well mixed, and pour all over the mutton and vegetables.
+Serve together on a platter.
+
+
+STEWED CABBAGE
+
+Clean and drain cabbage, cut in small pieces and boil until tender.
+Drain and rinse in cold water; chop fine, heat one tablespoon of
+drippings in spider, one-fourth of an onion cut fine and one tablespoon
+of flour; brown all together, add one-half pint of soup stock, add
+cabbage and cook ten minutes longer. Salt and pepper to taste.
+
+
+FILLED CABBAGE
+
+Take a large, solid head of cabbage; take off the large top leaves, and
+scoop out the centre of the cabbage so as to leave the outside leaves
+intact for refilling. Chop your cabbage fine as for slaw; take a quarter
+of a loaf of stale bread, soak it in water and squeeze very dry. Heat
+two tablespoons of drippings in a spider, add a large-sized onion
+chopped fine, do not let the onion get too brown; then add the bread,
+one pound of chopped beef well minced and the chopped cabbage and let it
+get well heated; take off stove and add two eggs, pepper, salt, nutmeg,
+a little parsley and a little sage, season very highly. Use a little
+more cabbage than bread the filling. Put this all back in the cabbage,
+and cover this with the large leaves, put into small bread-pan and bake
+for two hours, put just enough water in to keep the pan from burning;
+don't baste. It doesn't harm if the leaves scorch.
+
+
+KAL DOLMAR
+
+Boil cabbage whole for ten minutes. Let it cool and boil the rice. Mix
+chopped meat, rice, and salt and pepper. Separate the cabbage leaves;
+put about three tablespoons of the meat and rice in the leaves, roll up
+and tie together with string. Then fry in fat until brown. Boil for half
+an hour in a little water. Make brown gravy and pour over.
+
+
+SAVOY CABBAGE WITH RICE
+
+Boil cabbage whole for five minutes; drain, separate the leaves after it
+has cooled. Mix one cup of boiled rice with three dozen raisins, pinch
+of salt, one teaspoon of cinnamon and two tablespoons of drippings. Put
+two tablespoons of this mixture in three or four leaves, roll them and
+tie together with string. Place in pan and let cook for an hour until
+done. This dish is just as good warmed up a second time.
+
+There must be sufficient fat and gravy to prevent the cabbage rolls from
+sticking to the bottom of the pan which must be kept closely covered.
+
+
+BELGIAN RED CABBAGE
+
+Put two or three sticks of cinnamon, salt and pepper, one-half teaspoon
+cloves, one onion sliced thin, one bay leaf, two cups of water, three
+tablespoons of drippings in saucepan, then add five or six greening
+apples, peeled and cut in quarters. Lastly, put in one medium-sized red
+cabbage, cut in halves and then sliced very thin. Cook three hours and
+then add two tablespoons each of sugar and vinegar; cook one minute
+more.
+
+
+RED CABBAGE
+
+Cut fine on slaw-cutter, put cabbage in a colander, pour boiling water
+over it and let it stand over another pan for ten minutes; salt, mix
+well, and cut up a sour apple in the cabbage. Heat one tablespoon goose
+or soup drippings, brown in this an onion cut fine, add the cabbage and
+stew slowly, keep covered. Add a little hot water after it has boiled
+about five minutes. When tender add a few cloves, vinegar, brown sugar
+and cinnamon to taste, and serve. White cabbage may be cooked in this
+way.
+
+
+RED CABBAGE WITH CHESTNUTS AND PRUNES
+
+Clean cabbage and cut off outside leaves, cut on cabbage-cutter--blanch
+as above. Take one tablespoon of butter, put in kettle and let brown,
+add cabbage, let simmer about ten minutes, stir and let simmer ten
+minutes more. Add about one cup of water, one-fourth cup of vinegar, and
+one tablespoon of sugar, salt and pepper to taste. Add one-fourth cup of
+raisins and blanched chestnuts and cook until tender, adding to cabbage
+just before serving. Take one tablespoon of flour smooth with cold
+water, add to cabbage, let cook a few minutes and serve.
+
+
+VEGETABLE HASH
+
+Hash may be made with one or many vegetables and with or without the
+addition of meat and fish. Potato is the most useful vegetable for hash,
+because it combines well with meat or other vegetables. The vegetables
+must be chopped fine, well seasoned with salt and pepper, and parsley,
+onion, chives or green pepper if desired, and moistened with stock, milk
+or water, using a quarter of a cup to a pint of hash. Melt one-half
+tablespoon of butter or savory drippings in a pan; put in the hash,
+spreading it evenly and dropping small pieces of butter or drippings
+over the top. Cover the pan; let the hash cook over a moderate fire for
+half an hour; fold over like an omelet and serve. If properly cooked
+there will be a rich brown crust formed on the outside of the hash.
+
+
+BAKED EGGPLANT
+
+Parboil eggplant until tender, but not soft, in boiling salted water.
+Cut in half crosswise with a sharp knife. Scrape out the inside and do
+not break the skin.
+
+Heat one tablespoon of butter, add a minced onion, brown, then scraped
+eggplant, bread crumbs, salt and pepper to taste and an egg yolk. Mix
+well together, refill shells, place in dripping pan in oven--baste with
+butter or sprinkle cracker crumbs on top with bits of butter--baste
+often and brown nicely.
+
+
+BROILED OR FRIED EGGPLANT
+
+For preparing eggplant, either to fry or boil, use small eggplant as
+they are of more delicate flavor than the large ones. Do not cook too
+rapidly.
+
+
+BROILED EGGPLANT
+
+Slice the eggplant and drain it as for frying; spread the slices on a
+dish; season with salt and pepper; baste with olive oil; sprinkle with
+dried bread crumbs and broil.
+
+
+EGGPLANT FRIED IN OIL (TURKISH STYLE)
+
+Arrange in oiled pan in layers: one layer of sliced eggplant, one layer
+of chopped meat seasoned with egg, chopped parsley, salt and pepper; as
+many layers as desired, add a little olive oil, cover with water. Bake
+one-half hour.
+
+
+EGGPLANT (ROUMANIAN)
+
+Brown onion, peel eggplant raw, cut in quarters, put in when onions are
+brown with a little water and stew; add salt, white pepper, sour salt,
+red tomatoes; when half done add one-fourth cup of rice, cook until rice
+is tender.
+
+
+FRIED EGGPLANT
+
+Pare eggplant, cut in very thin slices. Sprinkle with salt, pile slices
+on a plate. Cover with a weight to draw out juice; let stand one hour.
+Dredge with flour and fry slowly in a little butter until crisp and
+brown, or dip in egg and cracker and fry in deep fat.
+
+
+GREEN PEAS
+
+Shell the peas and cover them with water; bring to a boil; then push
+aside until the water will just bubble gently. Keep the lid partly off.
+When the peas are tender add salt and butter; cook ten minutes longer
+and serve. If the peas are not the sweet variety, add one teaspoon of
+sugar.
+
+
+SUGAR PEAS
+
+Sugar peas may be cooked in the pods like string beans. Gather the pods
+while the seeds are still very small; string like beans and cut into
+pieces. Cover with boiling water and boil gently for twenty-five or
+thirty minutes or until tender. Pour off most of the water, saving it
+for soup; season the rest with salt and butter and serve.
+
+
+CARROTS AND PEAS
+
+Wash, scrape and cut one pint of carrots in small cubes, cook until
+tender, drain and reserve one-half cup of carrot water. Mix carrots
+well with one pint cooked green peas. Sprinkle with two tablespoons of
+flour, salt, pepper and sugar to taste, add two tablespoons of fat or
+butter, one-half cup of milk or soup stock and carrot water, boil a
+little longer and serve.
+
+
+GREEN PEAS AND EGG BARLEY (PFÄRVEL)
+
+Make the pfärvel. Heat one-quarter cup of butter or other fat, add the
+pfärvel and when golden brown, add one quart of boiling water, one-half
+cup of sugar, one-half teaspoon of salt, aid one can or one-half peck of
+green peas strained. Set in moderate oven and bake one-half hour or
+until every kernel stands out separately. Serve hot.
+
+
+GREEN PEAS AND RICE
+
+Shell one-half peck of green peas and wash them well; if canned peas are
+used pour off liquid and rinse with cold water. Heat one-fourth cup of
+butter or other fat in a spider, add one cup of rice and let simmer,
+stirring constantly until rice is a golden brown; add one quart of
+boiling water, then the drained peas and one-half teaspoon of salt, and
+one-half cup of granulated sugar. Place in pudding dish, set in the oven
+and bake until rice is tender. (Serve hot.)
+
+
+GREEN PEPPERS
+
+Sweet green peppers, within the last ten years have gained a place in
+cookery in this country. Their flavor is depended on for soups. They are
+used in stews. They are used for salad, and they are used much as a
+separate vegetable in dozens of different ways.
+
+
+STUFFED PEPPERS
+
+Select six tender, sweet peppers. Soak in water bread crumbs sufficient
+to make one pint when the water is pressed out; mix with one-fourth
+teaspoon basil, herbs and two teaspoons of salt, add two tablespoons of
+butter.
+
+Cut off the stem end of each pepper; carefully remove the interior and
+fill the peppers with the prepared dressing. Place in a shallow
+baking-pan and pour around them white sauce thinned with two cups of
+water. Bake about one hour, basting frequently with the sauce.
+
+
+PEPPERS STUFFED WITH MEAT
+
+Cut a slice from the blossom end of each pepper, remove seeds and
+parboil ten minutes. Chop one onion fine and cook in fat until straw
+color; add one-fourth cup of cold cooked chicken or veal, and 1/4 cup
+of mushrooms; cook two minutes, add 1/2 cup of water and two tablespoons
+of bread crumbs. Cool, sprinkle peppers with salt and a pinch of red
+pepper. Fill with stuffing, cover with crumbs and bake ten minutes.
+
+
+STUFFED PEPPERS (ARDAY-INFLUS)
+
+Take sweet green peppers, cut off blossom end; prepare the following: To
+one pound of chopped meat take one egg, grate in one onion, a little
+salt, citric acid (size of bean dissolved in a little water), mix all
+together. Place this mixture in the peppers, but do not fill too full.
+Set the entire top of peppers in place. Melt one tablespoon of fat in a
+saucepan, add sliced tomatoes, then the stuffed peppers and 1/2 cup of
+water; let steam 1/2 or 3/4 of an hour. Make sweet sour with a little
+citric acid and sugar to taste. Thicken gravy with 1/2 tablespoon of
+flour, browned with 1/2 tablespoon of fat.
+
+
+GREEN PEPPERS STUFFED WITH VEGETABLES
+
+Brown large white onions, add 1/2 cup of uncooked rice, a little salt,
+piece of citric acid (size of a bean dissolved in a little water), fill
+peppers, stew with tomatoes like Arday-influs. Or fill peppers with red
+cabbage which has been steamed with onions and fat, and add moistened
+rice.
+
+
+PEPPERS STUFFED WITH NUTS
+
+Another good way to stuff peppers is to parboil them and then stuff them
+with a forcemeat made of chopped nuts and bread crumbs moistened with
+salt and pepper. Bake, basting occasionally with melted butter for
+twenty minutes.
+
+
+STEWED PEPPERS
+
+Cut the peppers in half and remove the seeds, stems and pith. Then cut
+them in neat, small pieces and throw into boiling salted water. Boil for
+half an hour. Drain them and then add salt to taste, one tablespoon of
+butter and four tablespoons of cream--to four peppers. Heat thoroughly
+and serve.
+
+
+BROILED GREEN PEPPERS
+
+Broil on all sides; place the broiled peppers in a dish of cold water so
+that the skin can be easily removed. When the peppers are all peeled put
+in a bowl or crock, add French dressing, and cover closely. These
+peppers will keep all winter.
+
+
+RADISHES
+
+There are many varieties of radishes, round and long, black, white, and
+red. The small red radish may be obtained all year. They are served
+uncooked, merely for a relish. The large varieties are peeled, sliced
+and salted for the table.
+
+To serve the small ones for table, remove tip end of root, remove the
+leaves and have only a small piece of stem on radish. They may be made
+to look like a tulip by cutting into six equal parts from the root end,
+down three-quarters of the length of the radish.
+
+
+BROILED MUSHROOMS
+
+Wash the mushrooms; remove the stems and peel the caps. Place them in a
+broiler and broil for five minutes, with the cap side down during the
+first half of broiling. Serve on circular pieces of buttered toast,
+sprinkling with salt and pepper and putting a small piece of butter on
+each cap.
+
+
+CREAMED MUSHROOMS
+
+First wash them thoroughly in cold water, peel them and remove the
+stems, then cut them in halves or quarters, according to their size.
+
+Melt one tablespoon of butter in a saucepan over the fire then add the
+mushrooms and let them simmer slowly in the butter for five minutes;
+season them well with salt and black pepper, freshly ground. After
+seasoning, add a gill of cream and while it is heating sift one
+tablespoon of flour in a bowl, add one-half pint of milk. Stir these
+briskly till flour is all dissolved, then pour it gradually in the
+saucepan with the mushrooms and cream, stirring the whole constantly to
+keep it from lumping. Let it just bubble a moment, then add another
+tablespoon of butter and pour the creamed mushrooms over hot buttered
+toast on a hot platter and serve.
+
+Cooked like this mushrooms have more nutritive value than beef.
+
+
+SCALLOPED MUSHROOMS
+
+Sauté mushrooms and prepare two cups of white sauce for one pound of
+mushrooms, add one teaspoon of onion juice. Into a well-greased baking
+dish place one-quarter of the mushroom, then one-quarter of the sauce,
+and one-quarter of the bread crumbs, continue in this way until all the
+sauce is used, pour one cup of cream over this and sprinkle the
+remaining crumbs over the top. Bake fifteen minutes in a moderate oven,
+or until the crumbs are browned.
+
+
+SAUTÉD MUSHROOMS
+
+Wash, peel caps and stems of one pound of mushrooms, drain dry between
+towels. Place in spider with two tablespoons of butter and one-quarter
+teaspoon of salt. Cover and cook twenty minutes, tossing them. Serve on
+hot slices of toast.
+
+
+BOILED OKRA
+
+Wash and cut off the ends of young pods, cover with boiling salted water
+and cook about twenty minutes, until tender. Drain, add cream (a scant
+cup to a quart of okra), a tablespoon of butter, and salt and pepper to
+taste. Another way of stewing is to cook it with tomatoes. To a pint of
+okra pods, washed and sliced, allow a dozen ripe tomatoes, peeled and
+sliced, and one medium-sized onion. Stew slowly for an hour, adding one
+tablespoon of butter, a scant teaspoon of salt and pepper to season. No
+water will be required, the tomato juice sufficing. In the West Indies
+lemon juice and cayenne are also added to stewed okra.
+
+
+BOILED ONIONS
+
+Peel the onions and cut off the roots; drop each into cold water as soon
+as it is peeled. When all are ready, drain and put in a saucepan well
+covered with boiling water, adding a teaspoon of salt for every quart of
+water. Boil rapidly for ten minutes with the cover partly off; drain and
+return to the fire with fresh water. Simmer until tender; add pepper and
+butter and serve, or omit the butter and pepper and pour a cream sauce
+over the onions.
+
+
+SPANISH ONION RAREBIT
+
+Boil two large onions until very soft, drain, chop, and return to the
+saucepan with a small piece of butter. Add milk, salt, pepper, a dash of
+tabasco sauce, one teaspoon of prepared mustard; one-half cup of grated
+cheese. Stir until of the consistency of custard.
+
+
+SCALLOPED ONIONS
+
+Cut boiled onions into quarters; put them in a baking dish and mix well
+with cream sauce; cover with bread crumbs and bits of butter and place
+in the oven until the crumbs are browned.
+
+
+STEWED SQUASH
+
+Peel squash, cut in quarters, put on to boil in cold water, and cook
+until tender. Drain, mash fine and smooth, add one-half cup of milk or
+cream, one tablespoon of butter, pinch of salt and pepper and put back
+on stove to keep hot. Beat well with a spoon to make light and smooth.
+
+
+PARSNIPS
+
+First scrape parsnips, then boil in weak salt water until tender; drain,
+and put in white sauce. Oyster plant may be prepared same way.
+
+
+SPINACH
+
+Spinach with large leaves is best. It is richest in mineral matter and
+is less liable to conceal insects that are difficult to dislodge. Buy
+the crisp, green spinach that has no withered leaves or stalks. That is
+the freshest and healthiest.
+
+Cut off the roots and pick it over carefully, cutting off all the
+withered leaves and stems, put the leaves in cold salt water to soak for
+half an hour. That refreshens them, and makes any minute insects crawl
+out and come to the surface. Shake the leaves about and turn them over
+several times, drop them in a large pan of water; rinse well; lift them
+out separately and drop back into a second pan of water. Continue
+washing in fresh water until there is not a grain of sand to be found in
+the bottom of the pan.
+
+In cooking be careful not to put too much water in the pot. That is the
+trouble with most spinach. It is drowned in water; a cup is plenty for
+one quart of spinach. Let the water come to a boil. Then lift the
+spinach out of the pan with the cold water dripping from it and put it
+into the pot, into the boiling water. Put the lid on the pot. Turn the
+fire a little low and let it cook slowly for fifteen minutes, stirring
+every now and then to keep it from sticking to the bottom of the pot.
+
+Just before taking up the spinach put some salt in it; then drain off
+the water and put a big tablespoon of butter and one-quarter teaspoon of
+pepper in it. Take it out of the pot and place it in a long, flat dish.
+Slice some hard-boiled eggs and place the slices all around the spinach
+for a kind of border.
+
+
+SPINACH WITH CREAM SAUCE
+
+Cook as directed, drain through colander, and grind through machine,
+make a rich cream sauce. Stir spinach in this sauce, add pepper, salt,
+nutmeg to taste, and garnish with slices of hard-boiled egg.
+
+
+SPINACH--FLEISCHIG
+
+Boil a quart of spinach about fifteen minutes, drain thoroughly through
+a colander and chop extremely fine. Heat one tablespoon of drippings in
+a saucepan, rub one tablespoon of flour in it, add salt, pepper and
+ginger to taste. Add one cup of soup stock to the whole or some beef
+gravy. Put the spinach in the sauce, let boil for five minutes. Garnish
+with hard-boiled eggs or use only the hard-boiled whites for decoration,
+rub the yolks to a powder and mix through the spinach.
+
+
+SAVOY CABBAGE
+
+Cut off the faded outside leaves and hard part of the stalk, and wash
+the vegetable well. Cook in boiling salted water. Drain, chop very fine
+and proceed as with spinach in the foregoing recipe.
+
+
+BRUSSELS SPROUTS
+
+Remove any wilted leaves from the outside of the sprouts, and let them
+stand in cold salted water from fifteen to twenty minutes. Put the
+sprouts into salted, rapidly boiling water and cook, uncovered, fifteen
+or twenty minutes or until tender, but not until they lose their shape.
+Drain them thoroughly in a colander; then place them in a saucepan with
+butter, pepper and salt, and toss them until seasoned; or mix them
+lightly with just enough white sauce to coat them.
+
+
+OYSTER PLANT--SALSIFY
+
+Wash, scrape and put at once in cold water with a little vinegar to keep
+from discoloring. Cut one-half inch slices and cook in boiling, salted
+water until soft. Drain and serve in white sauce. Or boil in salted,
+boiling water until tender and cut in four pieces lengthwise, dredge
+with flour and sprinkle with a little salt and fry in hot butter or fat
+until nicely browned.
+
+
+SCALLOPED SALSIFY
+
+Boil and slice the salsify as in preceding recipe. Butter a baking dish;
+fill it by adding alternate layers of salsify and small bits of cheese.
+Season with salt, pepper and butter. Pour over it a sufficient quantity
+of milk or cream to moisten thoroughly. Bake one-half hour. Bread crumbs
+may be added if desired.
+
+
+PLUMS, SWEET POTATOES AND MEAT
+
+Wash one pound of prunes or plums and put on to boil with one pound of
+brisket of beef or any fat meat; when the meat is tender add five
+medium-sized sweet potatoes which have been pared and cut in small
+pieces. Place the meat on top, add one-half cup of sugar and a piece of
+sour salt (citric acid). Cover and bake until nicely browned. If gravy
+should cook away add some warm water.
+
+
+TSIMESS
+
+Take equal portions of parboiled spinach and sorrel, season to taste
+with ground nutmeg, pepper and salt, and add sufficient drippings to
+make all moist enough. Place in a covered dish in a slow oven.
+
+This is prepared on Friday and left in the oven to keep hot until needed
+for Shabbas dinner. All green vegetables may be prepared in the same
+way.
+
+
+TURNIPS
+
+Do not spoil turnips by overcooking. The flat white summer turnip when
+sliced will cook in thirty minutes. The winter turnip requires from
+forty-five to sixty minutes.
+
+
+BOILED TURNIPS
+
+Have the turnips peeled and sliced. Drop the slices into a stew-pan with
+boiling water enough to cover generously. Cook until tender, then drain
+well. They are now ready to mash or chop. If they are to be served
+mashed, put them back in the stew-pan; mash with a wooden vegetable
+masher, as metal is apt to impart an unpleasant taste. Season with salt,
+butter, and a little pepper. Serve at once.
+
+
+HASHED TURNIPS
+
+Chop the drained turnips into rather large pieces. Return to the
+stew-pan, and for one and one-half pints of turnips add one teaspoon of
+salt, one-fourth teaspoon of pepper, one tablespoon of butter, and four
+tablespoons of water. Cook over a very hot fire until the turnips have
+absorbed all the seasonings. Serve at once. Or the salt, pepper, butter,
+and one tablespoon of flour may be added to the hashed turnips; then the
+stew-pan may be placed over the hot fire and shaken frequently to toss
+up the turnips. When the turnips have been cooking five minutes in this
+manner add one-half pint of meat stock or of milk and cook ten minutes.
+
+When meat or soup stock is used substitute drippings for the butter in
+the above recipe.
+
+
+KOHL-RABI WITH BREAST OF LAMB
+
+Strip off the young leaves and boil in salt water. Then peel the heads
+thickly, cut into round, thin slices, and lay in cold water for an hour.
+Put on to boil a breast of mutton or lamb, which has been previously
+well salted, and spice with a little ground ginger. When the mutton has
+boiled one-half hour add the sliced kohl-rabi, and boil covered. In the
+meantime, drain all the water from the leaves, which you have boiled
+separately, and chop them, but not too fine, and add them to the mutton.
+When done thicken with flour, season with pepper and more salt if
+needed. You may omit the leaves if you are not fond of them.
+
+
+KOHL-RABI
+
+Kohl-rabi is fine flavored and delicate, if cooked when very young and
+tender. It should be used when it has a diameter of not more than two or
+three inches.
+
+Wash, peel and cut the Kohl-rabi root in dice and cook in salt water
+until tender. Cook the greens or tops in another pan of boiling water
+until tender, drain and chop very fine in a wooden bowl. Heat butter or
+fat, add flour, then the chopped greens, and one cup of liquor the
+Kohl-rabi root was cooked in or one cup of soup stock. Add the
+Kohl-rabi, cook altogether, and serve.
+
+Use same quantities as for turnips.
+
+
+KALE
+
+Remove all the old or tough leaves; wash the kale thoroughly and drain.
+Put it into boiling water to which has been added salt in the proportion
+of one-half tablespoon to two quarts of water. Boil rapidly, uncovered,
+until the vegetable is tender; pour off the water; chop the kale very
+fine; return it to the kettle with one tablespoon of drippings and two
+of meat stock or water to every pint of the minced vegetable. Add more
+salt if necessary; cook for ten minutes and serve at once. The entire
+time for cooking varies from thirty to fifty minutes.
+
+The leaves are sweeter and more tender after having been touched by the
+frost. The same is true of Savoy cabbage.
+
+
+SWISS CHARD
+
+This vegetable is a variety of beet in which the leaf stalk and midrib
+have been developed instead of the root. It is cultivated like spinach,
+and the green, tender leaves are prepared exactly like this vegetable.
+The midribs of the full-grown leaves may be cooked like celery.
+
+
+STEWED TOMATOES
+
+Pour boiling water over the tomatoes; remove the skins; cut into small
+pieces and place in a saucepan over the fire. Boil gently for twenty or
+thirty minutes and season, allowing for each quart of tomatoes one
+generous teaspoon each of salt and sugar and one tablespoon of butter.
+If in addition to this seasoning a slice of onion has been cooked with
+the tomatoes from the beginning, the flavor will be greatly improved.
+
+
+CANNED TOMATOES, STEWED
+
+Salt, pepper; add a lump of butter the size of an egg and add one
+tablespoon of sugar. Thicken with one teaspoon of flour wet with one
+tablespoon of cold water, stir into the tomatoes and boil up once.
+
+
+FRIED TOMATOES
+
+Cut large, sound tomatoes in halves and flour the insides thickly.
+Season with a little salt and pepper. Allow the butter to get very hot
+before putting in the tomatoes. When brown on one side, turn, and when
+done serve with hot cream or thicken some milk and pour over the
+tomatoes hot.
+
+
+FRIED GREEN TOMATOES
+
+Cut into thin slices large green tomatoes, sprinkle with salt and dip
+into cornmeal, fry slowly in a little butter till well browned; keep the
+frying-pan covered while they are cooking, so they will be perfectly
+tender. These are very delicately flavored, and much easier to fry than
+ripe tomatoes. They make an excellent breakfast dish.
+
+
+TOMATO PURÉE
+
+Scald the tomatoes, take off the skins carefully and stew with one
+teaspoon each of butter and sugar; salt and pepper to taste. This is
+enough seasoning for a quart of tomatoes. When the tomatoes are very
+soft strain through a coarse sieve and if necessary thicken with one
+teaspoon of flour.
+
+
+SCALLOPED TOMATOES
+
+Drain off part of the juice from one quart of tomatoes and season with
+pepper, salt, and onion juice. Cover the bottom of a baking dish with
+rolled crackers, dot over with dabs of butter, pepper, and salt, then
+another layer of tomatoes, then of crumbs, and so on until a layer of
+crumbs covers the top.
+
+If fresh tomatoes are used bake one hour, if canned, 1/2 hour.
+
+If the crumbs begin to brown too quickly cover the dish with a tin
+plate.
+
+
+STUFFED TOMATOES
+
+Select tomatoes of uniform size, cut a slice from the stem end and scoop
+out a portion of the pulp. Have in readiness a dressing made from grated
+bread crumbs, parsley, a slice of minced onion, a high seasoning of salt
+and paprika and sufficient melted butter to moisten. Fill this into the
+tomatoes and heap it up in the centers. Place a bit of butter on top of
+each and bake in a quick oven until the vegetables are tender and the
+tops are delicately browned.
+
+
+TOMATOES WITH RICE
+
+Take six large tomatoes, pour boiling water over them and skin them.
+Scrape all the inside out with a spoon, put in saucepan together with
+two onions, a tablespoon of butter, one pint of water; let this boil for
+a little while; strain, place back on stove, pour into this one-half
+pound of rice, let it cook tender; add salt, pepper, a tablespoon of
+butter and a little grated cheese. Fill the tomatoes with this mixture,
+dip them in egg and bread crumbs, then fry till nice and brown.
+
+
+TOMATO CUSTARDS
+
+Simmer for fifteen minutes in a covered saucepan four cups chopped
+tomatoes, four eggs, one sliced onion, one bay leaf, and sprig of
+parsley. Strain and if there be not two cups of liquid, add water. Beat
+four eggs and add to liquid. Pour into greased baking cups, and stand
+them in a pan of water and bake until firm--about fifteen minutes. Turn
+out and serve with cream sauce containing green peas.
+
+
+BAKED TOMATO AND EGG PLANT
+
+Take a deep earthenware dish, pour into it a cup of cream; cut several
+slices of eggplant very thin, salt well, and line the dish with them;
+slice two large tomatoes, place a layer of these on the eggplant, next a
+layer of spaghetti (cooked); sprinkle with grated cheese, pieces of
+butter, salt, and pepper; cover this with layer of tomatoes; salt well
+and sprinkle with chopped green pepper, and a top layer of eggplant,
+which also salt and pepper well. Cook gently an hour and a half in slow,
+hot oven.
+
+
+CREOLE TOMATOES
+
+Take one small onion and half a green pepper, chop them fine and cook
+until tender in a tablespoon of butter. Cut six tomatoes in half,
+sprinkle with a little sugar, season on both sides with salt, pepper and
+a little flour, and put them into the pan with skin-side down to cook
+partially, then turn them once; they must cook over a slow fire. Then
+sprinkle one tablespoon of chopped parsley over them, pour in one cup of
+thick cream and when this has become thoroughly hot, and has been
+combined with the other ingredients, the tomatoes are ready to serve.
+
+They have not been disturbed since the first turning and have retained
+their shape. Half a tomato is placed on a slice of toast, with
+sufficient gravy to moisten. At the season of the year, when tomatoes
+are hard and firm, they may be peeled before cooking. Later they will
+likely fall to pieces unless the skin is left on. This is one method of
+cooking tomatoes in which they lose the sharp acid taste, disagreeable
+to so many persons.
+
+
+STRING BEANS WITH TOMATOES
+
+Cut off both ends of the beans, string them carefully and break into
+pieces about an inch in length and boil in salt water. When tender drain
+off this brine and add fresh water (boiling from the kettle). Add a
+piece of butter, three or four large potatoes cut into squares, also
+four large tomatoes, cut up, and season with salt and pepper. Melt one
+tablespoon of butter in a spider, stir into it one tablespoon of flour,
+thin with milk, and add this to the beans.
+
+
+STRING BEANS WITH LAMB
+
+Take a small breast of lamb, two large onions, one-quarter peck of beans
+(string and cut in long thin pieces); skin six large tomatoes, and add
+two cups of water. Cook until the beans are tender, then add one
+tablespoon of flour to thicken.
+
+
+STRING OR WAX-BEANS, SWEET AND SOUR
+
+Put the beans into sufficient boiling water to just cover them; cook for
+one hour and a half to two hours, depending upon the tenderness of the
+beans. Meanwhile, prepare for each quart of beans five sour apples;
+peel, core and cut in pieces. When the beans are done, add the apples,
+the thin peel of one lemon, the juice of one and one-half lemons, a
+small teaspoon of salt, and two tablespoons of cider vinegar. Let the
+apples cook on top of the beans until they are thoroughly done, then mix
+well with a good quarter cup of granulated sugar. This dish will be
+better by being served the next day warmed up.
+
+
+SWEET SOUR BEANS
+
+If you use canned string beans, heat some fat in a spider and put in one
+tablespoon of flour; brown slightly; add one tablespoon of brown sugar,
+a pinch of salt, some cinnamon and vinegar to taste; then add the beans
+and let them simmer on the back of stove, but do not let them burn. The
+juice of pickled peaches or pears is delicious in preparing sweet and
+sour beans.
+
+
+STRING OR GREEN SNAP BEANS
+
+Cut off the tops and bottoms and "string" carefully; break the beans in
+pieces about an inch long and lay them in cold water, with a little
+salt, for ten or fifteen minutes. Heat one tablespoon of drippings in a
+stew-pan, in which you have cut up part of an onion and some parsley;
+cover this and stew about ten minutes. In the meantime, drain the beans,
+put into the stew-pan and stew until tender; add one tablespoon of flour
+and season with salt and pepper (meat gravy or soup stock will improve
+them). You may pare about half a dozen potatoes, cut into dice shape,
+and add to the beans. If you prefer, you may add cream or milk instead
+of soup stock and use butter.
+
+
+POTATOES
+
+Potatoes are valuable articles of food and care should be taken in
+cooking them. The most economical method is to cook them in their
+"jackets" as there is not nearly as much waste of potato or of the salts
+that are valuable as food.
+
+
+POTATOES BOILED IN THEIR JACKETS
+
+Potatoes should be well brushed and put on to boil in a saucepan of
+boiling water; they should continue boiling at the same degree of heat
+until they are done, when a fork will easily pierce them. This will take
+from twenty-five to thirty minutes. Drain, draw the saucepan to a low
+flame, place a clean cloth folded over the top of the saucepan and press
+the lid down over it. This dries the potatoes and makes them a good
+color. Hold the potatoes in a cloth and peel them, then reheat for one
+minute and serve.
+
+New potatoes, if well brushed or scraped do not require peeling.
+
+
+POTATOES FOR TWENTY PEOPLE
+
+To serve twenty people one-half peck of potatoes is required.
+
+
+BOILED POTATOES
+
+Peel six or eight potatoes, and put them on in boiling water to which
+has been added one teaspoon of salt. Boil as above.
+
+The saucepan used for cooking potatoes should be used for no other
+purpose.
+
+
+BAKED POTATOES, No. 1
+
+Select fine, smooth potatoes and boil them about twenty minutes. Drain
+off the water, remove the skins and pack in a buttered dish. Lay a small
+piece of butter on each potato, sprinkle with salt and pepper, and
+sprinkle fine bread crumbs over all, with a few tablespoons of cream.
+Bake until a nice light brown. Serve in the same dish. Garnish with
+parsley.
+
+
+BAKED POTATOES, No. 2
+
+Wash large potatoes and bake in a quick oven until soft, which will take
+about three-quarters of an hour. This is the most wholesome way of
+cooking potatoes.
+
+
+POTATO BALLS WITH PARSLEY
+
+Pare very thin, medium potatoes as near a size as possible. Have ready a
+pot of boiling water, salted, drop in the potatoes and keep them at a
+quick boil until tender. Serve with a batter made by beating to a cream
+two tablespoons of butter, one-half tablespoon of lemon juice and one
+tablespoon of finely minced parsley; add salt and a dash of cayenne
+pepper; spread over the hot potatoes, and it will melt into a delicious
+dressing. This is especially nice to serve with fish.
+
+
+NEW POTATOES
+
+Brush and scrape off all the skin of six potatoes and boil for half an
+hour in salted boiling water, drain, salt and dry for a few minutes, and
+then pour melted butter over them and sprinkle with chopped parsley.
+
+
+MASHED POTATOES
+
+Old potatoes may be used. Pare as many potatoes as required. Boil in
+salt water, drain thoroughly when done and mash them in the pot with a
+potato masher, working in a large tablespoon of butter and enough milk
+to make them resemble dough, do not allow any lumps to form in your
+dish. Garnish with parsley.
+
+
+SCALLOPED POTATOES, No. 1
+
+Grease a pan with butter. Choose the potatoes that are so big or
+misshapen you wouldn't want to use them for boiling or baking. Cut them
+in thin slices. Spread them in the pan in a layer an inch thick.
+Sprinkle with pepper and salt to taste. Dot with butter here and there,
+perhaps a half teaspoon for each layer. Four or six bits of butter
+should be sprinkled over each layer. Repeat the layers of the raw
+potatoes until the pan is full. Cover them with milk. Place in the oven
+and cook for one hour.
+
+
+SCALLOPED POTATOES, No. 2
+
+Cut two cups of cold potatoes into cubes; mix well with two cups of
+cream sauce, adding more seasoning if necessary; pour into a baking
+dish; cover with one cup of bread crumbs and dot with small pieces of
+butter and bake for about half an hour.
+
+
+ROAST POTATOES
+
+Take either sweet or Irish potatoes, or both; pare, wash, and salt them,
+and lay them around the meat, and let them roast for about
+three-quarters of an hour. Turn them about once, so they will be nicely
+browned.
+
+
+CREAMED POTATOES
+
+Make a cream sauce, a little thinner than usual by adding a little extra
+milk. Cut two cups of boiled potatoes into small cubes and mix them
+thoroughly with the same. Cook in a double boiler until the potatoes are
+thoroughly hot, add a little chopped parsley if desired, and serve.
+
+
+POTATOES AU GRATIN
+
+Slice two cups of cold boiled potatoes and add them to two cups of hot
+cream sauce. Bring all to a boil; remove and add three tablespoons of
+grated cheese, salt and pepper to taste. Pour all into a baking dish,
+sprinkle buttered bread crumbs over the top and set in the oven to
+brown.
+
+
+GERMAN FRIED POTATOES
+
+Cut up some raw potatoes quite thin, salt and pepper and drop in boiling
+fat. Cover up at first to soften them. Turn frequently to prevent
+burning and then remove the cover to brown slightly.
+
+
+SARATOGA CHIPS
+
+Proceed as above; but do not cover and do not take as many potatoes at
+one time.
+
+
+HASHED BROWN POTATOES, LYONNAISE
+
+Finely hash up six cold boiled potatoes and keep on a plate. Heat one
+tablespoon of butter in a frying-pan, add a finely chopped onion, and
+lightly brown for three minutes, then add the potatoes. Season with
+one-half teaspoon of salt and two saltspoons of white pepper, evenly
+sprinkled over, then nicely brown them for ten minutes, occasionally
+tossing them meanwhile. Give them a nice omelet form, brown for eight
+minutes more, turn on a hot dish, sprinkle a little freshly chopped
+parsley over and serve. These potatoes may be prepared with fat in place
+of butter.
+
+
+CURRIED POTATOES
+
+Melt two tablespoons of fat in a frying-pan; add one onion chopped fine
+and cook until straw color. Add two cups of boiled potatoes, cut in
+dice, one-half cup of stock, and one tablespoon of curry powder. Cook
+until the stock has been absorbed; then add one-half teaspoon of salt, a
+dash of red pepper, and one teaspoon of lemon juice.
+
+
+POTATO CAKES
+
+Take cold mashed potatoes or cold baked or boiled potatoes that have
+been mashed and seasoned; roll into balls, dusting the hands well with
+flour first. Flatten into cakes and sauté in butter, or place on a
+buttered tin with a small piece of butter on the top of each and bake in
+a hot oven until golden brown.
+
+
+POTATOES AND CORN
+
+Butter well a deep baking dish, holding a quart or more. In the bottom
+place a layer of potatoes, sliced thin, then a layer of corn, using
+one-half the contents of a can. On this sprinkle a little grated onion
+and season with salt, pepper and bits of butter. Add another layer of
+potatoes, then the rest of the corn, seasoning as before, and cover the
+whole with a layer of cracker crumbs. Dot well with butter, pour on milk
+until it comes to the top, and bake three-quarters of an hour. Use
+cooked potatoes, having them cold before slicing.
+
+
+FRENCH FRIED POTATOES
+
+Pare the potatoes and throw them into cold water until needed. Dry them
+with a towel; cut into small pieces lengthwise of the potato; drop them
+into hot fat and remove when lightly browned. It is better to fry only a
+few at a time, letting those done stand in a colander in the oven to
+keep hot. When all are done, sprinkle with salt and serve at once.
+
+For variety; and for use in garnishing, cut the potatoes into balls,
+using the vegetable cutter which comes for this purpose.
+
+
+POTATOES WITH CARAWAY SEEDS
+
+Boil medium-sized potatoes in their jackets until tender, peel while
+hot. Put two tablespoons of butter or fat in spider, when hot add
+potatoes, brown well all over. Drain, sprinkle with salt and one
+teaspoon of caraway seeds and serve hot.
+
+
+POTATOES AND PEARS
+
+Heat two tablespoons of fat, add chopped onion and two tablespoons of
+flour; when flour is brown, add 1-1/2 cups of water, stir and cook until
+smooth, add salt, brown sugar and a little cinnamon to taste. Quarter
+four medium-sized cooking pears, but do not peel, cook them in the brown
+sauce, then add six medium, raw potatoes, pared, and cook until tender.
+
+
+IMITATION NEW POTATOES
+
+Buy a potato cutter at a first-class hardware store, and with it cut the
+potatoes to the size of a hickory nut, and then fry or steam them. When
+cooked they look just like new potatoes. They are especially nice to
+garnish meats. You may also parboil and brown in fat, or boil and add
+parsley as you would with new potatoes. The remainder of the raw
+potatoes may be boiled and mashed or fried into ribbons.
+
+
+POTATO RIBBON
+
+Pare and lay in cold water (ice-water is best) for half an hour. Select
+the largest potatoes, then cut round and round in one continuous
+curl-like strip (there is also an instrument for this purpose, which
+costs but a trifle); handle with care and fry a few at a time for fear
+of entanglement, in deep fat.
+
+
+STEWED POTATOES WITH ONIONS
+
+Take small potatoes, pare and wash them very clean, use one onion to
+about ten potatoes, add goose-oil (in fact any kind of drippings from
+roast meat will answer) and put them in a pot or spider. When hot cut up
+an onion very fine and add to the boiling fat. Then add the potatoes.
+Salt and pepper to taste. Pour some water over all, cover up tight and
+let them simmer for about 3/4 of an hour.
+
+
+STEWED POTATOES, SOUR
+
+Put a tablespoon of drippings in a kettle, and when it is hot cut up an
+onion fine and fry in the hot fat, cover closely. Put in potatoes, which
+have been previously pared, washed, quartered and well salted. Cover
+them tight and stew slowly until soft, stirring them occasionally. Then
+heat in a spider a little drippings. Brown in this a spoon of flour and
+add some soup-stock, vinegar and chopped parsley. Pour this over the
+potatoes, boil up once and serve.
+
+
+STEWED POTATOES
+
+Pare and quarter, and put on to boil. When almost done drain off the
+water, add one cup of milk, one tablespoon of butter, a little chopped
+parsley and cook a while longer. Thicken with a little flour (wet with
+cold water or milk), stir, and take from the fire.
+
+
+STUFFED POTATOES
+
+Take as many potatoes as are needed; when done, cut off one end and take
+out inside; mash this and mix with it one tablespoon of butter, a sprig
+of parsley, pepper, salt, and enough milk to make quite soft. Put back
+in tine potato skins and brown in oven and serve very hot.
+
+If so desired the open end of each may be dipped in beaten egg before
+being put in oven.
+
+
+BOHEMIAN POTATO PUFF
+
+Pare, wash and boil potatoes until soft enough to mash well. Drain off
+nearly all the water, leaving just a little; add one teaspoon of salt
+and return to the stove. It is better to boil the potatoes in salt water
+and add more salt if necessary after mashing. Sift one-half cup of flour
+into the potatoes after returning to the fire and keep covered closely
+for about five minutes. Then remove from the stove and mash them as hard
+as you can, so as not to have any lumps. They must be of the consistency
+of dough and smooth as velvet. Now put about two tablespoons of
+drippings or goose-fat in a spider, chop up some onions very fine and
+heat them until they become a light-brown, take a tablespoon and dip it
+in the hot fat and then cut a spoonful of the potato dough with the same
+spoon and put it in the spider, and so on until you have used all. Be
+careful to dip your spoon in the hot fat every time you cut a puff. Let
+them brown slightly.
+
+
+POTATOES (HUNGARIAN STYLE)
+
+Wash, pare and cut potatoes in one-third inch pieces, there should be
+three cups; parboil three minutes, and drain. Add one-third cup of
+butter, and cook on back of range until potatoes are soft and slightly
+browned. Melt two tablespoons of butter, add a few drops of onion juice,
+two tablespoons of flour, and pour on gradually one cup of hot milk,
+season with salt and paprika, then add one well-beaten egg yolk. Pour
+sauce over potatoes and sprinkle with finely chopped parsley.
+
+
+POTATO PUFF
+
+Take two cups of cold mashed potatoes and stir into them one tablespoon
+of melted butter, beating to a white cream before adding anything else.
+Then put with this two eggs beaten extremely light, one cup of cream,
+and salt to taste. Beat all well and pour into a deep dish, and bake in
+a quick oven until it is nice and brown. If properly mixed, it will come
+out of the oven light, puffy, and delectable.
+
+
+POTATO SURPRISE
+
+Take large potatoes, parboil without peeling, cut a small piece of one
+end of the potato and scoop out the inside. Mince two ounces cooked
+mutton, season with pepper and salt, mix with the potato pulp and a
+little gravy. Return end of potato to its place and bake for about
+twenty minutes with a little fat on top of each potato.
+
+
+BOILED SWEET POTATOES
+
+Put on in boiling water, without any salt, and boil until a fork will
+easily pierce the largest. Drain off the water and dry.
+
+
+FRIED SWEET POTATOES
+
+Boil, peel and cut lengthwise into slices a quarter of an inch thick.
+Fry in sweet drippings or butter (cold boiled potatoes may also be fried
+in this way).
+
+
+FRENCH FRIED SWEET POTATOES
+
+Wash and cut small uncooked sweet potatoes into quarters; dry them and
+lower them into boiling hot fat. Brown thoroughly; remove with a
+skimmer; drain and dry on paper; sprinkle with salt and serve.
+
+
+ROAST SWEET POTATOES
+
+These are commonly called "baked" sweet potatoes. Select those of
+uniform size; wash, and roast in the oven until done, which you can
+easily tell by pressing the potatoes. If done they will leave an
+impression when touched. It usually requires three-quarters of an hour.
+Serve in their "jackets."
+
+
+ROAST SWEET POTATOES WITH MEAT
+
+Pare, cut lengthwise, salt and put them around roast meats or poultry of
+any kind. Roast about three-quarters of an hour, or until brown.
+
+
+SWEET POTATOES AND APPLES
+
+Wash and pare long sweet potatoes. Cook in boiling salted water until
+almost soft; drain and cut slices crosswise, two inches high. Core, pare
+and cut apples in one-half inch rounds. Into a spider, place the
+potatoes upright, with a slice of apple on top of each. Pour over
+one-half cup of maple syrup, one-fourth cup of water and two tablespoons
+of butter. Baste frequently until apples are soft. Then pour one
+teaspoon of rum over each section, place a candied cherry in the center
+of each apple and bake ten minutes. Remove to platter and if desired,
+pour more rum over and around. Light the liquor and bring to the table
+burning.
+
+
+CANDIED SWEET POTATOES
+
+Boil sweet potatoes, peel and cut into long slices; place in an earthen
+dish; place lumps of butter or chicken-fat if desired on each side, and
+sprinkle with sugar. A little water or juice of half a lemon may be
+added. Bake until the sugar and fat have candied and the potatoes are
+brown.
+
+
+DRIED BEANS
+
+Look the beans over carefully to remove all dirt and pebbles, then wash
+clean. Soak them overnight in plenty of cold water. In the morning pour
+off the water and put them in a stew-pan with cold water enough to cover
+them generously. Let them come to the boiling point in this water, then
+drain. If the beans are old and hard, for each quart put a piece of soda
+about the size of a large bean in the water in which they are soaked
+overnight, also in the first water in which they are boiled.
+
+The scalded and drained beans should be put back in the stew-pan and
+covered generously with boiling water. Add one tablespoon of salt for
+one quart of beans. They should now cook slowly, with the cover
+partially off the stew-pan until they have reached the required degree
+of tenderness. For stewed and baked beans the cooking must stop when the
+skins begin to crack. For beans served with a sauce they should cook
+until perfectly tender, but they must not be broken or mushy. For purées
+and soups they should be cooked until very soft.
+
+
+SWEET SOUR BEANS AND LINZEN
+
+Soak overnight and drain the beans, boil in salted water until tender;
+drain and prepare by adding salt and pepper to taste, thicken with one
+tablespoon of drippings in which has been browned one tablespoon of
+flour and some soup stock. If the beans are to be made sweet sour add
+two tablespoons of vinegar and two tablespoons of brown sugar; boil for
+a few minutes and serve.
+
+
+BAKED BEANS WITH BRISKET OF BEEF
+
+Wash, pick over and soak overnight in cold water, two cups of navy
+beans. In the morning, drain and cover with fresh water, heat slowly and
+let cook just below the boiling point until the skins burst. When done,
+drain beans and put in a pot with one and one-half pounds of brisket of
+beef. Mix one-half tablespoon of mustard; one teaspoon of salt, one
+tablespoon of molasses, two tablespoons of sugar, one-half cup of
+boiling water and pour over beans, and add enough more boiling water to
+cover them. Cover pot and bake slowly six or eight hours.
+
+
+HARICOT BEANS AND BEEF
+
+Wash two cups of haricot beans and leave them covered with two pints of
+water overnight. Next day brown one coarsely chopped onion in a little
+fat and put it with the beans and their water into a casserole or
+stew-jar.
+
+Cook closely covered and rather slowly in the oven or by the side of the
+fire one hour, then put in a pound of beef in fairly large pieces.
+
+An hour later add one carrot cut into dice, half as many dice of turnip,
+and salt and pepper to taste. Continue the slow cooking until these
+vegetables are tender, and a few minutes before serving thicken the stew
+with pea meal or flour previously baked to a fawn color. Flavor with
+vinegar.
+
+Owing to its concentrated nutriment this stew should be served sparingly
+with an abundance of potatoes and green vegetables.
+
+
+BEANS AND BARLEY
+
+Soak one-half cup of navy beans in cold water overnight. Drain and cook
+in one quart boiling water with one teaspoon of salt until tender but
+not broken, add one-half cup of barley and let cook slowly until barley
+is tender, about one-half hour. Add fat soup stock as the water
+evaporates. Season to taste and bake in medium oven about one-half hour
+or until dry but not browned.
+
+
+DRIED LIMA BEANS, BAKED
+
+Wash one pound of dried Lima beans, let soak overnight. Drain, add fresh
+water, bring quickly to the boiling point, then let simmer until
+tender. Add salt and paprika. Heat two tablespoons of poultry or beef
+fat in a spider, add two tablespoons of flour, when brown add one cup of
+bean liquid, and the beans. Let simmer and bake in casserole one-half
+hour. Reserve the bean broth and add more if necessary.
+
+
+FARSOLE
+
+Soak the large, very hard Lima beans overnight. To a pound of beans take
+two large onions. When the beans are soft add the onions browned in fat,
+salt, pepper, a tablespoon of sugar, a quarter cup of rice, and let all
+simmer until the rice is done.
+
+
+FARSOLE DULCE
+
+Soak dried Lima beans in cold water overnight. Drain, put on with very
+little water, add one tablespoon of fat, peel of lemon or orange. When
+beans are half done, add a tablespoon of sugar which has been browned in
+a pan, stew slowly until the beans are tender.
+
+
+SLAITTA (ROUMANIAN)
+
+Soak one pound medium-sized white beans overnight. Put on to boil in
+cold water, when soft, mash, adding a little warm water while mashing.
+Add salt and mashed garlic to beans and one or two teaspoons of sugar.
+To a pound of beans take a pound of onions. Brown the onions in oil and
+add water so they do not become too brown or greasy. When beans are
+tender serve on platter with browned onions poured over them. May be
+served either hot or cold. This dish is served with Carnatzlich. (See
+Meats.)
+
+
+BAKED LENTILS (LINZEN)
+
+Pick and wash one-half pound of lentils and soak them in cold water
+overnight. In the morning put them over the fire in a large saucepan
+with about a quart of water. As soon as the water begins to boil, the
+lentils will rise to the top. Remove them with a skimmer, put them in a
+baking dish with one small onion and three or four ounces of smoked fat
+meat in the centre, and pour over them a pint of boiling water, in which
+one-half teaspoon of salt and one-quarter teaspoon of pepper have been
+mixed. Bake in a moderate oven four or five hours. The lentils must be
+kept moist and it may be necessary to add a little water from time to
+time.
+
+
+MEAT SUBSTITUTES
+
+The following recipes contain as much nourishment as any meat dish and
+can readily be substituted for meat at a meal.
+
+
+LENTIL SAUSAGES
+
+For each person soak one tablespoon of lentils overnight. Then drain and
+leave them spread on a dish for a day.
+
+When ready to use, chop them finely and cook gently in a covered jar in
+an outer vessel of water for about one hour, adding from time to time
+just as much water as they will absorb.
+
+When fully cooked, stir in about twice their bulk in bread crumbs
+(preferably whole wheat), a slight flavoring of very finely chopped
+onion, powdered mixed herbs and nutmeg, salt and pepper to taste, and
+drippings to make the whole fairly moist.
+
+When cool, shape into sausages (or cutlets or round cakes for luncheon),
+coat them with egg and bread crumbs or seasoned flour, and brown them in
+a little fat in a frying-pan or in a fairly hot oven.
+
+Gravy or diluted meat extract should be served with them. They are no
+less good when fried overnight and reheated in the gravy.
+
+
+MOCK CHILE CON CARNE
+
+Pick over and wash two cups of kidney beans, soak in one quart of water.
+Next morning bring to a boil in fresh water, drain, cover beans with
+boiling water and cook until tender. Half an hour before beans are to be
+served, put one tablespoon of butter in a saucepan, chop and add four
+green, peppers, one small red pepper, one onion, one pint of tomatoes,
+one teaspoon of salt, cook fifteen minutes, add to beans with three
+tablespoons of uncooked rice, simmer until thick.
+
+
+SPANISH BEANS
+
+Soak two cups of beans overnight. Drain and boil until the skin cracks,
+and let one cup of water remain on the beans. Chop fine one onion and
+two cloves of garlic and fry a light brown in one tablespoon of olive
+oil; then add one-half can of tomatoes, one teaspoon chili powder
+dissolved in a little cold water, salt to taste and half a dozen olives
+chopped. A piece of smoked beef or tongue improves the flavor.
+
+
+PEA PURÉE
+
+Pick over and wash two cups of dried peas. Soak them over night or for
+several hours in cold water. Put them on to boil in three pints of
+fresh, cold water and let them simmer until dissolved. Keep well scraped
+from the sides of the kettle.
+
+When soft, nib through a strainer, add a little boiling water or soup
+stock, add one and one-half teaspoons of salt, one-half teaspoon of
+sugar and a speck of white pepper, and beat the mixture well.
+
+Put hard brisket fat chopped in small pieces, about one-eighth of a
+pound will be sufficient, into a spider and cook until a light yellow,
+add a large onion, cut in dice and continue cooking with the fat until
+brown. Serve the purée like mashed potatoes. Pour the onion and fat over
+it before serving. Serve hot.
+
+
+KIDNEY BEANS WITH BROWN SAUCE
+
+Pick over and wash one pint (two cups) of kidney beans let soak
+overnight in cold water. Drain and cook in fresh salted water till
+tender. Drain; shake in saucepan with one teaspoon butter three minutes.
+Add one cup of brown sauce and simmer five minutes.
+
+
+NAHIT (RUSSIAN PEAS)
+
+Place one pound Russian peas in granite kettle, add one tablespoon of
+salt and hot water to more than cover and let soak twelve hours or more.
+Drain, return to the kettle, cover with boiling water, let cook fifteen
+minutes, add one-quarter teaspoon of soda and one pound of brisket of
+beef or back or neck of fat chicken and let cook slowly until peas are
+tender. Melt two tablespoons of fat, add two tablespoons of flour and
+two tablespoons of brown sugar, let brown, add one cup of the liquid
+from the peas, cook until thick and smooth. Pour over the peas, cook
+thoroughly, then place in casserole and bake in a moderate oven one-half
+hour.
+
+
+BOILED CHESTNUTS
+
+Boil the chestnuts a few minutes; drain and remove the shells and skins.
+Boil again until tender, adding sufficient salt to make them palatable.
+Drain again; shake over the fire until dry; cover with cream sauce and
+serve at once. If allowed to stand the chestnuts become heavy and
+unappetizing.
+
+
+CHESTNUT PURÉE
+
+Put one pound of chestnuts, which have been shelled and skinned, on to
+boil in two cups of milk and cook until tender, then mash smooth. If
+necessary add more milk while boiling. Strain and season with salt and
+pepper and one teaspoon of fresh butter. Serve hot.
+
+
+ROASTED CHESTNUTS
+
+With a sharp knife cut across on the flat side of each chestnut; put
+them in a wire pan and shake constantly over a hot fire until the shells
+split. Serve at once.
+
+
+CHESTNUTS WITH CELERY (TURKISH)
+
+Clean and cut table celery and some celery root. Take roasted chestnuts,
+season with two tablespoons of olive oil; put on to boil with the celery
+and one tablespoon of lemon juice; boil all until celery is tender,
+season with salt and pepper and serve hot.
+
+
+CHESTNUTS AND PRUNES
+
+Peel one pint of chestnuts and skin, then boil until tender. Boil one
+pint of prunes till tender. Mix chestnuts and prunes together, leaving
+whatever of sauce there is oil the prunes. Season with sugar, cinnamon,
+and lemon juice, and cook all together.
+
+
+CHESTNUTS AND RAISINS
+
+Remove the outer shells from one quart of chestnuts. Then pour boiling
+water over them and remove the skins; put in cold water for half an
+hour, then drain and put on in a boiler with cold water and boil until
+tender. Do not add any salt as it toughens them.
+
+In another boiler put one cup of raisins which have been stemmed and
+cleaned, cover with cold water, add two bay leaves and some stick
+cinnamon; boil until tender, then pour them into the boiler containing
+the chestnuts. Add a pinch of salt and one teaspoon of butter and
+continue until chestnuts are done, then add two tablespoons of white
+wine, two tablespoons of sugar, one-half teaspoon of vinegar and thicken
+with one tablespoon of flour dissolved in water. More sugar or vinegar
+may be added to suit taste. Boil a few minutes, then serve.
+
+
+BOSTON ROAST
+
+Mash one pound of cooked kidney beans and put them through a food
+chopper, add one-half pound of grated cheese, salt and red pepper to
+taste and sufficient bread crumbs to make the mixture stiff enough to
+form into a ball. Bake in a moderate oven, basting occasionally with
+butter and water. Serve with tomato sauce.
+
+
+NUT LOAF
+
+Mix two cups of soft bread crumbs and one cup of chopped walnut meats
+with six tablespoons of butter or any butter substitute, one-half cup of
+hot water, one and one-half teaspoons of salt, one-quarter teaspoon of
+pepper, one tablespoon of chopped onion, a sprig of parsley chopped, and
+bind with one egg; shape into a loaf. Place in a greased baking-dish and
+bake in a moderate oven one hour. As the liquor boils out of the loaf it
+may be used for basting. A brown sauce may be made in the dish in which
+the loaf is cooked.
+
+
+NUT ROAST
+
+Soak one-half cup of lentils overnight; in the morning drain, cover with
+fresh water and bring to a boil. Drain again, put in fresh water and
+cook until tender. Drain once more, throw away the water, and press the
+lentils through a colander. To them add one-half cup shelled roasted
+peanuts, either ground or chopped, one-half cup of toasted bread crumby
+one-half teaspoon of salt and one-half saltspoon of pepper, and milk
+sufficient to make the mixture the consistency of mush. Put into a
+greased baking-dish; bake in a moderate oven for an hour; turn out on a
+heated platter; garnish with parsley or watercress and serve.
+
+
+VEGETABLE MEAT PIE
+
+Soak one-half cup of Lima beans overnight; in the morning let them boil
+rapidly for one-half hour. Drain, slip the beans from their skins and
+split them in halves. Blanch one-quarter cup of almonds and chop them
+with one-quarter cup of peanuts. Boil four potatoes, and when done cut
+two of them into small cubes. Mash the remaining; two and use them for a
+dough, adding four tablespoons of hot milk, a little salt and
+one-quarter cup of flour. Put a layer of beans in the bottom of the
+baking-dish, a sprinkling of nuts, a little hard-boiled egg, then the
+potato blocks and one-half tablespoon each of chopped parsley and
+chopped onion, one-half teaspoon of salt and one-half saltspoon of
+pepper and so on until the material is all used. Roll out the potato
+dough the size of the baking-dish; put it over the dish, brush with milk
+and bake half an hour in a moderately quick oven.
+
+
+
+
+*TIME TABLE FOR COOKING*
+
+
+The ordinary recipe generally states the time required for cooking its
+ingredients, but an approximate table is occasionally of use as giving a
+general idea of the time required for certain things. In any case, it is
+approximate only, for things should be cooked until done, and various
+conditions modify the time stated. The atmosphere, altitude, kind of
+oven or mode of heating employed, and the age of certain things, such as
+vegetables, all have to be considered, so that hard and fast rules
+cannot be laid down.
+
+
+ROASTING
+
+Allow 15 minutes to warm the meat through, and after that, figure the
+time.
+
+Beef (rare), 12 to 15 minutes per pound; (well done), 15 to 18 minutes.
+
+Lamb               18 minutes per pound
+Mutton             20 minutes per pound
+Veal               30 minutes per pound
+Chicken, 4lb       about 2 hours, or 20 minutes per pound
+Turkey, 10lb       about 3-1/2 hours, or 20 minutes per pound
+Goose, 8lb         about 2 hours, or 15 minutes per pound
+Duck               40 to 60 minutes per pound
+
+
+BROILING
+
+Steaks, 1 inch thick (rare), 6 to 8 minutes; (medium), 8 to 10 minutes.
+
+Steaks, 1-1/2 inch thick (rare), 8 to 12 minutes; (medium), 12 to 15
+minutes.
+
+Lamb, or Mutton Chops (well done)   8 to 10 minutes
+Spring Chicken                      20 minutes
+Squab                               10 to 15 minutes
+
+
+BOILING
+
+Beef                    Slowly, 40 to 60 minutes per pound
+Mutton                  Slowly, 20 minutes per pound
+Corned Beef             Slowly, 30 minutes per pound
+Chicken                 Slowly, 20 minutes per pound
+Fowl                    Slowly, 30 minutes per pound
+Tripe                   three to five hours
+
+
+VEGETABLES
+
+Young peas, canned tomatoes, green corn, asparagus, spinach, Brussels
+sprouts--15 to 20 minutes.
+
+Rice, potatoes, macaroni, summer squash, celery, cauliflower, young
+cabbage, peas--20 to 30 minutes.
+
+Young turnips, young beets, young carrots, young parsnips, tomatoes,
+baked potatoes, sweet potatoes, onions, cabbage, cauliflower--30 to 45
+minutes.
+
+String beans, shell beans, oyster plant, winter squash--45 to 60
+minutes.
+
+Winter vegetables--one to two hours.
+
+
+
+
+*SALADS AND SALAD DRESSINGS*
+
+
+Salads are divided into two groups, dinner salads and the more
+substantial ones served at supper and luncheon in the place of meats.
+They are exceedingly wholesome.
+
+Nearly all the meats, vegetables, and fruits may be served as salads.
+The essential thing is to have the salad fresh and cold; and if green,
+to have the leaves crisp and dry.
+
+Lettuce, Romaine, endive and chicory or escarole make the best dinner
+salads, although one may use mixed cooked vegetables or well-prepared
+uncooked cabbage.
+
+Left-over green vegetables, string beans, peas, carrots, turnips,
+cauliflower, cooked spinach, leeks and beets may all take their place in
+the dinner salad. Use them mixed, alone, or as a garnish for lettuce.
+
+Lettuce and all green, raw salad vegetables should be washed and soaked
+in cold water as soon as they come from the market. After they have
+stood fifteen to twenty minutes in cold or ice water, free them from
+moisture by swinging them in a wire basket, or dry, without bruising,
+each leaf carefully with a napkin. Put them in a cheese-cloth bag and on
+the ice, ready for service. In this way they will remain dry and cold,
+and will keep nicely for a week.
+
+The dressing is added only at the moment of serving, as the salad wilts
+if allowed to stand after the dressing is added.
+
+Meat of any kind used for salads should be cut into dice, but not
+smaller than one-half inch, or it will seem like hash. It should be
+marinated before being mixed with the other parts of the salad. Meat
+mixtures are usually piled in cone-shape on a dish, the mayonnaise then
+spread over it, and garnished with lettuce, capers, hard-boiled eggs,
+gherkins, etc.
+
+*To Marinate.*--Take one part of oil and three of vinegar, with pepper
+and salt for taste; stir them into the meat, and let it stand a couple
+of hours; drain off any of the marinade which has not been absorbed
+before combining the meat with the other parts of the salad. Use only
+enough marinade to season the meat or fish.
+
+If too much vinegar is added to mayonnaise it robs it of its consistency
+and flavor. All salads must be mixed at the last minute, at serving
+time. Mayonnaise dressing may be made hours before and the meat, lettuce
+and celery prepared, but each must be kept in a separate dish until
+mixing time.
+
+
+*SALAD DRESSINGS*
+
+
+MAYONNAISE DRESSING
+
+Beat the yolk of one egg in a cold dish with a silver or wooden fork. If
+the weather is very warm, place the bowl in a larger vessel filled with
+chopped ice. When the egg is beaten add one-half teaspoon of salt, dash
+of red pepper, one-half teaspoon of English mustard and olive oil, drop
+by drop, being careful to beat well without reversing the motion for
+fear of curdling. When the dressing thickens, begin adding the vinegar
+or lemon juice, drop by drop. Then add more olive oil, then more acid,
+continuing until one cup of olive oil and two teaspoons of vinegar or
+lemon juice are all used. Be sure to have all the ingredients and dishes
+as cold as possible.
+
+If the mixture should curdle, begin immediately with a fresh egg in a
+fresh dish and when it is well beaten add carefully the curdled mixture,
+drop by drop.
+
+To serve twenty people one pint of mayonnaise is required.
+
+
+MAYONNAISE WITH WHIPPED CREAM
+
+When you are in want of a large quantity of dressing, mayonnaise or
+French, add one pint of whipped cream to your prepared dressing,
+stirring thoroughly, just before ready to serve.
+
+
+COLORED MAYONNAISE
+
+To color mayonnaise, chop parsley leaves very fine; pound them in a
+small quantity of lemon juice; strain and add the juice to the dressing.
+
+
+WHITE MAYONNAISE
+
+To make white mayonnaise, follow the ordinary directions, using lemon
+juice instead of vinegar, omitting the mustard and adding, when
+finished, a half cup of whipped cream or half an egg white beaten very
+stiff.
+
+
+RUSSIAN DRESSING
+
+Make one-half pint of mayonnaise dressing and add to it the following:
+Two hard-boiled eggs chopped fine, two to four tablespoons of tomato
+catsup, one tablespoon of finely chopped parsley, one teaspoon of finely
+chopped or grated white onion or shallot, after these ingredients are
+mixed, fold them into one cup of mayonnaise and serve. Enough for ten
+people.
+
+
+BOILED DRESSING WITH OLIVE OIL (PARVE)
+
+Beat three whole eggs until very light, add two tablespoons of olive
+oil, stirring constantly, add a good pinch of salt, pepper, mustard and
+cayenne pepper. Heat one-half cup of vinegar with one teaspoon of sugar
+in it, stir while hot into the eggs and put it back on the stove in a
+double boiler or over hot water in another saucepan and stir until
+thick. Serve cold.
+
+
+MUSTARD DRESSING
+
+Take yolk of one hard-boiled egg and rub smooth in a bowl. Add two
+teaspoons of French mustard, salt, pepper, and little sugar. Add a
+little oil, and then a little vinegar. Garnish top with the white, cut
+in pieces.
+
+
+SOUR CREAM DRESSING
+
+Mix one cup of sour cream and three eggs, well beaten. Dissolve two
+tablespoons of sugar and one tablespoon of mustard in one-half cup of
+vinegar; salt, pepper and paprika to taste, and then stir this slowly
+into the cream and eggs. Put in double boiler, cook until thick, then
+add butter the size of an egg and cook about five minutes longer. Take
+from fire and bottle; this dressing will keep for months.
+
+
+BOILED DRESSING
+
+Mix one teaspoon of salt, one tablespoon of mustard, one tablespoon of
+sugar, one tablespoon of flour and a few grains of cayenne. Beat three
+eggs until lemon-colored and add the dry ingredients with one-half cup
+of vinegar and two tablespoons of melted butter. Cook over boiling water
+until thick; strain, add one-half cup of cream or milk. Beat until
+smooth, and cool.
+
+
+FRENCH DRESSING
+
+Mix one-half teaspoon of salt, one-fourth teaspoon of pepper, one
+teaspoon of sugar, a dash of paprika, two tablespoons of vinegar and
+four tablespoons of olive oil. Stir until well blended and use at once.
+
+
+DRESSING FOR LETTUCE
+
+Rub the yolks of two hard-boiled eggs to a paste, adding one teaspoon of
+salad oil or melted butter, being careful to add only a few drops at a
+time. Add one-half teaspoon salt, one-half teaspoon of prepared mustard,
+very little pepper, two tablespoons of white sugar. Stir very hard, then
+pour in gradually one-half teacup of vinegar.
+
+
+*SALADS*
+
+
+GREEN SALADS
+
+Imported or domestic endive, chicory, escarole and Romaine or lettuce
+must be washed, made crisp in cold water, and dried in a bag on the ice.
+Serve them with French dressing.
+
+Imported endive may, however, be served with mayonnaise, if desired.
+
+
+LETTUCE
+
+The French style of making lettuce salad is as follows: After dressing
+the salad, mix it in one tablespoon of oil, then take only two
+tablespoons of white wine vinegar, mixed with a very little pepper and
+salt, and just turn the lettuce over and over in this mixture.
+
+
+CHIFFONADE SALAD
+
+Lettuce, dandelion, chicory, a little chopped beet, chopped celery, a
+bit of tomato are mixed and covered with French dressing. The dressing
+is usually flavored both with onion and garlic.
+
+
+ASPARAGUS SALAD
+
+Boil the asparagus in salted water, being very careful not to break the
+caps; drain, and pour over it when cold a mayonnaise dressing, with some
+chopped parsley. Serve each person with three or four stems on a plate,
+with a little mayonnaise dressing. Do not use a fork; take the stems in
+the fingers and dip in the dressing.
+
+
+BEET SALAD
+
+Boil beets when tender, skin quickly white hot and slice them into a
+bowl. Sprinkle salt, pepper, a tablespoon of brown sugar, some caraway
+seeds, one medium-sized onion in slices and pour over all one-half cup
+of vinegar which has been boiled; with a fork mix the hot vinegar
+through the other ingredients.
+
+
+BEET AND CAULIFLOWER SALAD
+
+Take some thin slices of cooked beets, some cold cooked potatoes, some
+cold cooked cauliflower, and a little chopped parsley. Pour over the
+following dressing and add salt and pepper to taste:
+
+Put one level teaspoon of mustard, one teaspoon anchovy sauce, one
+tablespoon of milk or cream, and one dessertspoon of vinegar. Mix the
+mustard with the anchovy, then add the milk, and lastly the vinegar.
+
+Tomatoes are equally good served in the same way.
+
+
+STRING BEAN SALAD
+
+String and remove the ends from one quart of beans. Cut into short
+lengths. Cover with boiling water, add one level tablespoon of wilt and
+cook until tender, but not soft. Drain and save one cup of the liquor.
+Cream one tablespoon of flour with two tablespoons of butter. Pour the
+liquid over the flour and butter, stirring constantly to avoid
+"lumping." Cook this sauce for five minutes, remove from stove and stir
+in two tablespoons of strained lemon juice. Pour this over the beans and
+serve.
+
+
+BOHEMIAN SALAD
+
+Cover the bottom of the salad bowl with crisp Romaine or lettuce;
+arrange over the top alternate slices of hard-boiled eggs and boiled
+beets. Sprinkle with finely chopped onion, cover with French dressing,
+toss and serve.
+
+
+BOILED CELERY ROOT SALAD
+
+Pare and wash the celery roots (they should be the size of large
+potatoes), put on to boil in a little salted water, and when tender
+remove from the water and set away until cool. Cut in slices about an
+eighth of an inch thick; sprinkle each slice with fine salt, sugar and
+white pepper; pour enough white wine vinegar over the salad to cover. A
+few large raisins boiled will add to the appearance of this salad. Serve
+cold in a salad bowl, lined with fresh lettuce leaves.
+
+
+CELERY ROOT BASKETS
+
+Buy large celery roots, parboil them and cut in shape of baskets and
+scallop the edge; boil beets until soft and cut them in small balls
+(like potato-balls). Set celery root baskets in French dressing for
+several hours to flavor and the beet-balls in boiling sugar and vinegar.
+Fill the baskets with pickled beet-balls; roll lettuce and cut it into
+shreds and put it around the celery root basket. The green lettuce,
+white basket and red balls form a pretty color scheme, and are delicious
+as a salad.
+
+
+CHESTNUT SALAD
+
+Equal parts of boiled chestnuts and shredded celery are combined.
+Bananas, apples, celery and chestnuts. Dress with mayonnaise and serve
+on lettuce leaves.
+
+
+COLD SLAW OR CABBAGE SALAD
+
+Select a small, compact cabbage; strip off the outside leaves and cut
+the head in quarters. With a sharp knife slice very thin; soak in cold
+water until crisp; drain and dry between clean towels. Mix with hot
+dressing and serve when cold.
+
+
+DRESSING FOR COLD SLAW
+
+Beat the yolks of two eggs until light, add one tablespoon of sugar, one
+teaspoon of pepper, one-half teaspoon of salt and dry mustard, pour one
+cup of vinegar over, stir well and pour over the slaw.
+
+This dressing may be cooked over boiling water if so desired. Care must
+be taken in adding the vinegar gradually, and add sliced onions to the
+salad.
+
+
+CUCUMBER SALAD
+
+Pare thickly, from end to end, and lay in ice-water one hour; wipe them,
+slice thin, and slice an onion equally thin. Strew salt over them, shake
+up a few times, cover and let remain in this brine for another hour.
+Then squeeze or press out every drop of water which has been extracted
+from the cucumbers. Put into a salad bowl, sprinkle with white pepper
+and scatter bits of parsley over them; add enough vinegar to cover. You
+may slice up an equal quantity of white or red radishes and mix with
+this salad.
+
+
+CAULIFLOWER SALAD
+
+Wash the cauliflower carefully, tie in a cloth and cook in boiling salt
+water until thoroughly tender. When done, remove the cloth, pour two
+tablespoons of lemon juice over the cauliflower and set it on the ice to
+cool. When ready to serve, separate the flowerets, lay them on lettuce
+leaves, cover with French dressing and sprinkle one tablespoon of
+chopped parsley over the top.
+
+
+SALAD OF EGGPLANT (TURKISH STYLE)
+
+Use small eggplants. Place on end of toasting fork under broiler gas
+flame until the peel is black; remove the skin. The eggplant will then
+be tender; chop with wooden spoon, add lemon juice, parsley chopped
+fine, and olive oil.
+
+
+EGGPLANT SALAD (ROUMANIAN)
+
+Broil eggplant; when cool, skin, lay on platter, cut with wooden spoon,
+add a red onion cut fine, or garlic cut very fine salt and a little
+vinegar.
+
+
+TOMATO SALAD (FRENCH DRESSING)
+
+Take six firm red tomatoes, wash and wipe them neatly, slice them in
+thin slices with a very sharp knife. Line a salad bowl with lettuce
+leaves, lay the sliced tomatoes in, sprinkle with salt and pepper, serve
+with French dressing.
+
+
+MAYONNAISE OF TOMATOES (WHOLE)
+
+Select tomatoes that are of uniform size, round, smooth and spotless,
+scald and take off outer skin, set away on ice until ready to serve.
+Serve on individual dishes, putting each on a lettuce leaf and pour a
+tablespoon of mayonnaise dressing over each tomato.
+
+
+STUFFED TOMATOES
+
+Select round, very firm and even sized tomatoes, cut off the top
+(reserve to use as a cover), scrape out the inside, being very careful
+to not break the tomato. Fill each tomato with some finely prepared
+"cold slaw," cover with the top of the tomato, lay them on lettuce
+leaves and pour a mayonnaise dressing over each. You may lay them en
+masse on a decorated platter, heaping them in the shape of a mound, or
+serve individually.
+
+
+STUFFED TOMATOES, CHEESE SALAD
+
+Wash and skin six small tomatoes. Cut a piece from the stem end of each
+and when cold remove a portion of the pulp from the centre. Then
+sprinkle with salt and invert on the ice to chill. Mash to a paste one
+small cream cheese add two tablespoons of chopped pimento, one
+tablespoon of French mustard. Blend well, moisten with a French dressing
+and fill into the tomato shells. Arrange on a bed of crisp lettuce
+leaves and pour over each tomato a tablespoon of thick boiled dressing.
+
+
+LIMA BEAN SALAD
+
+Take two cups of cold, cooked Lima beans, two stalks of chopped celery,
+one dozen chopped olives, one teaspoon of onion juice, one teaspoon of
+salt, and a dash of red pepper. Mix thoroughly and serve on lettuce
+leaves with French dressing and garnish with green and red peppers cut
+in squares.
+
+
+PEPPER AND CHEESE SALAD
+
+Fill green peppers with a mixture of cream cheese and chopped olives.
+Set on the ice and then slice the peppers and serve a slice (shaped like
+a four-leaf clover) on a leaf of lettuce. Small brown bread sandwiches
+go well with this.
+
+
+GREEN PEPPERS FOR SALAD
+
+Put whole, green sweet pepper in boiling water and cook until tender.
+Place on platter and drain. Make a dressing of vinegar, salt, sugar and
+oil. Serve.
+
+
+PEPPER SALAD
+
+Cut the peppers lengthwise in half, and fill with a mixture of flaked,
+cold cooked fish and minced celery, mixed with mayonnaise.
+
+
+POTATO SALAD, No. 1
+
+Boil ten potatoes (small, round ones preferred) in their skins. When
+done, peel them while, still hot and slice in thin, round slices. Spread
+over the potatoes one onion, sliced fine, and sprinkle generously with
+salt and pepper, add one tablespoon of mustard seed, one-half tablespoon
+of celery seed, and one-half tablespoon of sugar.
+
+Beat one egg until light, pour two tablespoons of goose or chicken fat,
+melted, over the eggs, stir well, add one-half cup of vinegar, pour over
+the seasoned potatoes: then add one-quarter cup of hot water and if
+necessary, add a little more vinegar, salt or pepper. One or two chopped
+hard-boiled eggs added improves the salad. Line a salad bowl with
+lettuce leaves, pour in the salad and decorate the top with grated
+hard-boiled eggs.
+
+Melted butter may be used if for a milk meal or heated olive oil for a
+parve salad in place of the melted fat.
+
+
+POTATO SALAD, No. 2
+
+Boil one quart of small potatoes, Bermuda potatoes are best. Do not peel
+them, just wash and scrub the potatoes thoroughly in cold water. Put
+them in a kettle with enough cold water, slightly salted, just to cover
+them; stand them over a brisk fire with the kettle covered until the
+water begins to boil; then turn down the heat, lift the cover of the
+kettle slightly and let the potatoes cook slowly till done. Drain off
+the water and stand the potatoes where they will get cold. But do not
+put them in a refrigerator. When quite cold, peel the potatoes and slice
+them very thin in a salad bowl. To every two layers of potato slices
+sprinkle over a very light layer of white onions sliced very thin. Texas
+onions are particularly fine for this purpose.
+
+When the salad bowl is well filled pour over the salad a French dressing
+made of equal parts of oil and vinegar; let the vinegar be part
+tarragon; use a palatable amount of salt and pepper. When ready to
+serve, cover the surface of the salad with a stiff mayonnaise in which a
+suggestion of cream has been mixed. Ornament with quarters of
+hard-boiled eggs, boiled beets cut in fancy slices and a fringe of
+parsley around the edge of the bowl.
+
+
+POTATO SALAD, No. 3
+
+Put into a bowl two tablespoons of olive oil, one tablespoon of sugar,
+one teaspoon of salt, some pepper and one tablespoon of vinegar and mix
+all together. Cut into this in slices six hot potatoes. Then cut into
+small pieces two small onions, a little garlic, some parsley, six
+stuffed olives, three hearts of celery (or the end of it), six radishes,
+three slices of red beets and two hard-boiled eggs. Add this to the
+gravy in the bowl, mix well, and season to taste. Put all into a glass
+dish and pour over this a prepared mayonnaise dressing. Decorate with
+parsley, olives (whole), some lettuce and put in the centre some celery
+leaves.
+
+
+SQUASH SALAD (TURKISH STYLE)
+
+Grate off the skin of long squash (the kind that looks like cucumbers),
+cut the squash in slices, one-quarter of an inch thick, and fry in olive
+oil; prepare a sauce with a little vinegar, one-half teaspoon of
+prepared mustard, two tablespoons of olive oil, beat these ingredients
+very well; add two shallots or leeks, cut in small pieces, pour sauce
+over the squash and serve.
+
+
+WALDORF SALAD
+
+Mix an equal quantity of sliced celery and apples, and a quarter of a
+pound of pecans or English walnuts, chopped fine. Put over a tablespoon
+of lemon juice and sufficient mayonnaise dressing to thoroughly cover.
+To be absolutely correct, this salad should be served without lettuce;
+it can, however, be dished on lettuce leaves.
+
+
+WATER-LILY SALAD
+
+Boil twenty minutes, one egg for each lily; remove shell and while still
+warm cut with silver knife in strips from small end nearly to base; very
+carefully lay back the petals on a heart of bleached lettuce; remove
+yolks and rub them with spoon of butter, vinegar, a little mustard, salt
+and paprika; form cone-shaped balls, and put on petals, sprinkling bits
+of parsley over balls. Two or three stuffed olives carry out the effect
+of buds; serve on cut-glass dishes to give water effect.
+
+
+
+MARSHMALLOW SALAD
+
+Cut up one-quarter pound of marshmallows into small squares, also
+contents of one-half can of pineapple. Let the marshmallows be mixed
+with the pineapples quite a while before salad is put together; add to
+this one-quarter pound of shelled pecans. Make a drip mayonnaise of one
+yolk of egg into which one-half cup of oil is stirred drop by drop; cut
+this with lemon juice, but do not use any sugar; to two tablespoons of
+mayonnaise, add four tablespoons of whipped cream. Serve on fresh, green
+lettuce-leaves.
+
+
+COTTAGE CHEESE SALAD
+
+Mix thoroughly one pound of cheese, one and one-half tablespoons of
+cream, one tablespoon of chopped parsley and salt to taste. First fill a
+rectangular tin mold with cold water to chill and wet the surface; line
+the bottom with waxed paper, then pack in three layers, putting two or
+three parallel strips of pimento between layers. Cover with waxed paper
+and set in a cool place until ready to serve; then run a knife around
+the sides and invert the mold. Cut in slices and serve on lettuce leaves
+with French dressing and wafers. Minced olives may be used instead of
+the parsley, and chopped nuts also may be added.
+
+
+CREAM CHEESE SALAD
+
+Moisten a cream cheese with cream and beat to a froth. Arrange in a
+mound shape on a dish and turn preserved gooseberries over it. Serve
+with biscuits.
+
+
+CREAM CHEESE SALAD WITH PINEAPPLES
+
+Serve one slice of Hawaiian pineapple on lettuce leaves. On the
+pineapple slice place a spoon of cream cheese and some chopped walnuts
+and top off with a dash of mayonnaise dressing.
+
+
+FRUIT SALAD
+
+Slice one pineapple, three oranges, and three bananas. Pour over it a
+French mayonnaise, put on lettuce leaves and serve at once. For those
+who do not care for the mayonnaise, make a syrup of one cup of sugar and
+one-half cup of water, boil until thick, add juice of lemon, let
+slightly cool, then pour over fruit. Let stand on ice one to two hours.
+Another nice dressing is one cup of claret, one-half cup of sugar, and
+piece of lemon. Always use lemon juice in preference to vinegar in fruit
+salads. All fruits that go well together may be mixed. This is served
+just before desert.
+
+
+FRUIT AND NUT SALAD
+
+Slice two bananas, two oranges and mix them with one-half cup of English
+walnuts and the juice of one-half lemon with French dressing. Serve on
+lettuce leaves.
+
+
+GRAPE-FRUIT SALAD
+
+Cut the grape-fruit in halves and remove the pulp, being careful to get
+none of the tough white skin. Mix with bananas and oranges and stir in
+white mayonnaise dressing. Remove all skin from the inside, of the
+grape-fruit and fill with the mixture, heaping it high and ornamenting
+with maraschino cherries. Lay each half in a bed of lettuce leaves and
+serve.
+
+
+BANANA DAINTY
+
+Cut the bananas in half crosswise and arrange them on a plate, radiating
+from the center. Sprinkle with grated nuts or nutmeg and heap white
+mayonnaise in the center. Garnish with maraschino cherries.
+
+
+HUNGARIAN FRUIT SALAD
+
+Mix together equal parts of banana, orange, pineapple, grapefruit and
+one-half cup of chopped nuts. Marinate with French dressing. Fill apple
+or orange skins with mixture. Arrange on a bed of watercress or lettuce
+leaves. Sprinkle with paprika.
+
+
+NUT SALAD
+
+Make a plain grape-fruit salad. When you have it ready to serve, cover
+the top thickly with finely chopped almonds or pecans mixed. Pour over
+French dressing.
+
+
+RUSSIAN FRUIT SALAD
+
+Peel and pit some peaches, cut in slices and add as much sliced
+pineapple, some apricots, strawberries and raspberries, put these in a
+dish. Prepare a syrup of juice of two lemons, two oranges, one cup of
+water and one pound sugar, a half teaspoon of powdered cinnamon, grated
+rind of lemon, add one cup red wine and a half glass of Madeira, arrak
+or rum. Boil this syrup for five minutes, then pour over the fruit,
+tossing the fruit from time to time until cool. Place on ice and serve
+cold.
+
+
+FISH SALAD
+
+Take one pound cold boiled fish left over from the day previous, or boil
+fresh fish and let cool, then skin, bone and flake. If fresh fish is
+used, mix two tablespoons of vinegar, a pinch of salt and pepper with
+the fish. Make a mayonnaise dressing (French mayonnaise preferred), and
+mix half with the fish, leaving other half to spread over top of salad,
+after it is put in bowl. Serve either with or without lettuce leaves.
+
+
+FISH SALAD FOR TWENTY PEOPLE
+
+Boil four pounds of halibut, cool and shred fish. Marinate the fish as
+directed. When ready to serve add six hard-boiled eggs chopped, and one
+pint bottle of pickles or chow-chow. The pickle may be omitted and
+celery cut fine be added. When these are well mixed serve on lettuce
+leaves with mayonnaise dressing, of which one pint will be required.
+
+
+MAYONNAISE OF FLOUNDER
+
+Put some fillets of flounder into boiling water with a little salt and
+lemon juice, and cook until tender, then drain thoroughly.
+
+When cold, put them in the center of some chopped lettuce, cover with
+mayonnaise sauce and garnish with slices of tomatoes and hard-boiled
+eggs.
+
+
+HERRING SALAD, No. 1
+
+Soak four herrings in cold water overnight, and then rinse several times
+in fresh cold water. Skin, bone, and cut in one-half inch pieces. Peel
+two apples, and cut in dice. Mix with herring, then add one-half cup of
+coarsely chopped almonds and one onion chopped fine. Remove the milsner
+or soft egg from the inside of herring, and mash perfectly smooth. Add
+one-half cup of vinegar, one teaspoon of sugar, pinch of pepper. Mix
+well, and then pour over herring, stirring with a fork to prevent
+mashing. Set in ice-box until ready to serve. Put sliced lemons on top.
+Herring can be left whole, dressing made and poured over whole herrings.
+
+
+HERRING SALAD, No. 2
+
+Soak three nice herrings in cold water three hours. Then remove the head
+and tail and bones. With a scissors cut in pieces as small as dice, add
+one-half cup of English walnuts cut fine, one tablespoon of boiled beets
+cut fine, two tablespoons of capers, one large apple cut in small pieces
+and one dill pickle cut up. Then take the soft egg (milchner) and mix
+with two cups of white vinegar until soft, add one teaspoon of sugar,
+three cloves and allspice and pour the sauce over the ingredients. The
+sauce should not be too thick. Mix all well together, and serve a
+spoonful on a lettuce leaf for each person.
+
+This salad will keep for weeks.
+
+
+HUNGARIAN VEGETABLE SALAD
+
+Mix together one cup each of cold cooked peas, beans, carrots, and
+potatoes. Cover with French dressing and let stand for twenty minutes.
+Add one cup of smoked salmon or haddock, cut in small pieces, the
+chopped whites of four hard-boiled eggs and two stalks of celery. Mix
+thoroughly, garnish top with yolk of egg pressed through a wire sieve;
+and with cucumbers and beets, cut in fancy shapes.
+
+
+SALMON SALAD
+
+Either cold boiled salmon or the canned variety may be used. In the
+latter event wash the fish, in cold water, drain and expose to the
+outside air for at least one hour, as this removes any suggestion of the
+can. Flake the fish into small particles and to each cupful of the fish
+add the same quantity of shredded lettuce, one coarsely chopped
+hard-boiled egg, three slices of minced cucumber and six chopped olives.
+Mix the ingredients well, moisten with either a mayonnaise or boiled
+dressing and serve in individual portions in nest of heart lettuce
+leaves. Mask each portion with a tablespoon of dressing and garnish with
+capers and grated egg yolk.
+
+
+MAYONNAISE ESPECIALLY FOR SALMON
+
+Rub the yolks of two hard-boiled eggs to a powder, then add eight
+tablespoons of cream very gradually to them, also white pepper, a pinch
+of salt and a mere suspicion of cayenne pepper. Lastly add two
+tablespoons of white vinegar. It is very important that this last
+ingredient be put in drop by drop, otherwise the mixture will curdle.
+
+
+MACKEREL SALAD
+
+Procure a nice fat mackerel, boil, and when cold, proceed same as for
+"Salmon Salad," only do not cut the pieces quite as small.
+
+
+MONTEREY SALAD
+
+Select fine lemons, wipe carefully, scoop out the pulp, remove the tough
+inner skin and seeds, and to the rest add one box of boneless sardines,
+finely chopped, one teaspoon of French mustard, two hard-boiled eggs
+chopped, some tabasco sauce, and mayonnaise. Fill each cup with the
+mixture. Cut a small slice from the bottom of the lemon, so that it will
+stand firmly. Garnish with chopped egg and chopped parsley, and serve on
+lettuce leaves.
+
+
+RUSSIAN SALAD
+
+Cut up all kinds of pickled cucumbers, small and large, sweet and sour,
+also (senf) mustard pickles, into very small lengths, also pickled beans
+and capers. Add six herring, which you have soaked in water for
+twenty-four hours; skin and take out every bone, cut up as you did the
+pickles. Add half a pound of smoked salmon, also cut into lengths, six
+large apples chopped very fine, and one onion grated; mix all thoroughly
+and pour a rich mayonnaise dressing over all. Next day line a salad bowl
+with lettuce leaves, fill in the salad and garnish with hard-boiled
+eggs, nuts, and capers.
+
+
+NIAGARA SALAD
+
+Pick or grind one thick slice of cold, cooked salmon. Make a dressing of
+mayonnaise, to which add one tablespoon of French mustard, one green
+onion chopped fine, one tablespoon of small Mexican peppers, one
+tablespoon of pimentos. Mix this dressing into the picked salmon.
+
+
+CHICKEN SALAD
+
+Place the chicken in boiling water, add one onion, a bay leaf and six
+cloves. Bring to a boil and let it boil rapidly for five minutes. Reduce
+the heat to below the boiling point, and let it cook until tender. Let
+chicken cool in the broth.
+
+By cooking it in this manner the dark meat will be almost as white as
+the meat of the breast. When the chicken is cold, cut into half inch
+cubes, removing all the fat and skin. To each pint allow one tablespoon
+of lemon juice, sprinkle the latter over the prepared chicken and place
+on ice. When ready to serve, mix the chicken with two-thirds as much
+white celery, cut into corresponding pieces: meanwhile prepare the
+following mayonnaise: Rub the yolks of two hard-boiled eggs as fine as
+possible, add one teaspoon of salt, then add, a drop at a time, one
+teaspoon of the finest olive oil. Stir constantly, add one teaspoon of
+prepared mustard and while pepper, and two teaspoons of white sugar;
+whip the white of one egg to a froth and add to the dressing; add about
+one-half cup of vinegar last, a spoonful at a time. Put the salad into
+the dressing carefully, using two silver forks; line the salad bowl with
+lettuce leaves, and garnish the top with the whites of hard-boiled eggs
+chopped up, or cut into half-moons. Garnish this salad with the chopped
+yolks and whites of hard-boiled eggs, being careful to have the whites
+and yolks separate. A few olives and capers will add to the decoration.
+
+
+CHICKEN SALAD FOR TWENTY PEOPLE
+
+Boil two large chickens in enough water to cover them, add salt while
+boiling; when very tender remove from the fire and allow the chickens to
+cool in the liquor in which they were boiled, when cold skim off every
+particle of fat, and reserve it to use instead of oil. If possible boil
+the chickens the day previous to using. Now cut the chickens up into
+small bits (do not chop), cut white, crisp celery in half inch pieces,
+and sprinkle with fine salt, allowing half as much celery as you have
+chicken, mixing the chicken and celery, using two silver forks to do
+this. Rub the yolks of six hard-boiled eggs as fine as possible, add
+one-half teaspoon of salt, white pepper, four tablespoons of chicken-fat
+that has been skimmed off the broth, adding one at a time, stirring
+constantly, one tablespoon of best prepared mustard, two teaspoons each
+mustard seed and celery seed, and two tablespoons of white sugar; add
+gradually, stirring constantly, one cup of white wine vinegar. Pour this
+dressing over the chicken and celery and toss lightly with the silver
+forks. Line a large salad bowl with lettuce leaves, pour in the salad
+and garnish the top with the chopped whites of six hard-boiled eggs;
+pour a pint of mayonnaise over the salad just before serving. A neat way
+is to serve the salad in individual salad dishes, lining each dish with
+a lettuce leaf, garnish the salad with an olive stuck up in the center
+of each portion.
+
+The bones of the chicken may be used for soup, letting them simmer in
+water to cover for three hours.
+
+
+BRAIN SALAD
+
+Scald brains with boiling hot water to cleanse thoroughly. Boil until
+tender, in fresh cold salt water, being careful to remove from water
+while it is yet firm. Slice lengthwise and lay in dish. Pour over
+one-half cup of vinegar, which has been sweetened with a pinch of sugar
+to remove sharp taste, pinch of salt and pepper. Garnish with parsley
+and serve cold. Can also be served with mayonnaise.
+
+
+SWEETBREAD SALAD
+
+Take cucumbers and cut lengthwise to serve the salad in; scrape out the
+inside and salt well, then squeeze and use this to mix with the filling.
+Take a pair of sweetbreads, or calf's brains, wash well, and boil; when
+done, throw in cold water at once and skim them; chop fine, add bunch of
+celery (if you can get it), one can of French peas, scraped part of
+cucumber; mix all together and season. Make a mayonnaise, mix with it,
+and fill the cucumber shells; keep all cold, and serve on lettuce leaf.
+
+
+VEAL SALAD
+
+Cut cold veal in half-inch slices, season with two tablespoons of
+vinegar, pinch of salt and pepper. Make a dressing using the yolks of
+three hard-boiled eggs, mashed smooth, add gradually two tablespoons of
+melted cold chicken or turkey grease, stir until smooth and thick, then
+add one teaspoon of prepared mustard, large pinch of salt and pepper,
+one teaspoon of sugar, one teaspoon each of mustard and celery seed, and
+five tablespoons of white vinegar. Mix the dressing well with the veal,
+and serve with or without lettuce leaves.
+
+
+NEAPOLITAN SALAD
+
+Take some white meat of a turkey, cut up fine, cut up a few pickles the
+same way, a few beets, one or two carrots, a few potatoes (the carrots
+and potatoes must be parboiled), also a few stalks of asparagus; chop up
+a bunch of crisp, white celery; a whole celery root (parboiled),
+sprinkle all with fine salt and pour a mayonnaise dressing over it. Line
+the salad bowl with lettuce leaves or white cabbage leaves. Add a few
+hard-boiled eggs and capers; garnish with sprigs of fresh parsley.
+
+
+POLISH SALAD, OR SALAD PIQUANT
+
+Lay half a dozen or more large salt pickles in water for about six
+hours, then drain off all the water. Chop up two sour apples, one large
+onion or two small ones, chop the pickles and mix all thoroughly in a
+bowl and sprinkle over them a scant half teaspoon of pepper (white) and
+a tablespoon of sugar (either white or brown), adding a pinch of salt if
+necessary. Pour enough white wine vinegar over all to just cover. Do not
+make more at a time than you can use up in a week, as it will not keep
+longer.
+
+
+
+
+*FRESH FRUITS AND COMPOTE*
+
+
+Always select the best fruit, as it is the cheapest, and requires less
+sugar; and where every piece of fruit or every berry is perfect, there
+is no waste. Raspberries are apt to harbor worms and therefore the
+freshly picked berries are safest.
+
+
+BLUEBERRIES
+
+Wash and pick over carefully, drain off all the water, sprinkle powdered
+sugar over them and serve with cream or milk.
+
+
+RASPBERRIES
+
+Pick over carefully, set on ice, and serve in a dish unsugared.
+Strawberries may be served as above.
+
+
+RASPBERRIES AND CURRANTS
+
+These berries, mixed, make a very palatable dish. Set on ice until ready
+to serve. Then pile in a mound, strewing plenty of pulverized sugar
+among them. As you do this, garnish the base with white or black
+currants (blackberries look pretty also) in bunches. Eat with cream or
+wine.
+
+
+STRAWBERRIES
+
+Pick nice ripe berries, pile them in a fruit dish. Strew plenty of
+pulverized sugar over them and garnish with round slices or quarters of
+oranges, also well sugared.
+
+
+BANANAS
+
+May be sliced according to fancy, either round or lengthwise. Set on ice
+until required. Then add sugar, wine or orange juice. In serving, dish
+out with a tablespoon of whipped cream.
+
+
+CHILLED BANANAS
+
+Cut ice-cold bananas down lengthwise, and lay these halves on a plate
+with a quarter of a lemon and a generous teaspoon of powdered sugar. Eat
+with a fork or spoon after sprinkling with lemon juice and dipping in
+sugar.
+
+
+GRAPE FRUIT
+
+Cut in half, with a sharp knife, remove seeds, and sprinkle with sugar,
+or loosen pulp; cut out pithy white centre; wipe knife after each
+cutting, so that the bitter taste may be avoided. Pour in white wine or
+sherry and sprinkle with powdered sugar, and let stand several hours in
+ice-chest to ripen. Serve cold in the shell. Decorate with maraschino
+cherry.
+
+
+ORANGES
+
+Cut an orange in half crosswise. Place on an attractive dish, scoop out
+the juice and pulp with a spoon and sweeten if necessary.
+
+
+PINEAPPLE
+
+Peel the pineapple, dig out all the eyes, then cut from the core
+downward, or chop in a chopping-bowl, and set on ice until ready to
+serve. Then sugar the fruit well, and form into a mound in a dish.
+Garnish the base well with leaves or small fruit of any kind. You may
+squeeze the juice of one orange over all.
+
+
+PEACHES
+
+Peel fine, ripe freestone peaches. Cover plentifully with pulverized
+sugar, and serve with whipped cream. The cream should be ice cold.
+Peaches should not be sliced until just before dining, or they will be
+very apt to change color.
+
+
+WATERMELONS
+
+Use only those melons that are perfectly ripe. Do not select those that
+are very large in circumference; a rough melon with a bumpy surface is
+the best. Either cut in half or plug and fill with the following: Put on
+to boil some pale sherry or claret and boil down to quite a thick syrup
+with sugar. Pour this into either a plugged melon or over the half-cut
+melon, and lay on ice for a couple of hours before serving. If you use
+claret you may spice it while boiling with whole spices.
+
+
+SNOWFLAKES
+
+Grate a large cocoanut into a fruit dish, and mix it thoroughly and
+lightly with pulverised sugar. Serve with whipped or plain sweet cream.
+
+
+TUTTI-FRUTTI
+
+Slice oranges, bananas, pineapples and arrange in a glass-bowl; sprinkle
+with pulverized sugar, and serve either with wine or cream. You may use
+both.
+
+
+RIPE TOMATOES
+
+Select nice, large, well-shaped tomatoes, pare, slice and put on ice.
+When ready to serve sprinkle each layer thickly with pulverized sugar.
+
+
+PINEAPPLE SOUFFLÉ
+
+Take a nice ripe pineapple, grate it and sweeten to taste. Beat the
+whites of two eggs stiff and mix with the pineapple. Before serving,
+whip half a pint of cream and put on the pineapple.
+
+
+FROSTED APPLES
+
+Pare and core six large apples. Cover with one pint of water and three
+tablespoons of sugar; simmer until tender. Remove from the syrup and
+drain. Wash the parings and let simmer with a little water for one-half
+hour. Beat the white of one egg to a stiff froth and add one tablespoon
+of sugar. Coat the top of the apples lightly with the meringue and place
+in a cool oven to dry. Strain the juice from the parings, add two
+tablespoons of sugar, return to the fire and let boil for five minutes;
+add a few drops of lemon juice and a little nutmeg, cool and pour around
+the apples.
+
+
+APPLE FLOAT
+
+Peel six big apples and slice them. Put them in a saucepan with just
+enough water to cover them and cook until tender. Then put them through
+a colander and add the grated rind and juice of half a lemon, sweeten to
+taste and stir in a trace of nutmeg. Fold in the stiffly beaten whites
+of four eggs and put the dish on ice. Serve with whipped or plain cream.
+
+
+APPLE DELIGHT
+
+Put a layer of apple sauce in a buttered pudding dish, dot with butter,
+add a layer of chopped peaches and apricots, sprinkle with blanched
+almonds ground rather coarsely, repeat until the pan is full; pour the
+peach juice over the mixture and bake for one hour.
+
+
+APPLE COMPOTE
+
+Take six apples ("Greenings," "Baldwins" or "Bellflowers"), pare,
+quarter, core and lay them in cold water as soon as pared. Then take the
+parings and seeds, put in a dish with a cup of water and a cup of white
+wine, and boil for about fifteen minutes. Strain through a fine sieve,
+then put on to boil again, and add half a cup of white sugar and the
+peel of half a lemon. Put in the apples and let them stew for fifteen
+minutes longer. When the apples are tender, take up each piece carefully
+with a silver spoon and lay on a platter to cool. Let the syrup boil
+down to about half the quantity you had after removing the apples, and
+add to it the juice of half a lemon. Lay your apples in a fruit dish,
+pyramid shape, pour the syrup over them, serve.
+
+
+BAKED APPLES
+
+Take large, juicy apples, wash and core them well, fill each place that
+you have cored with brown sugar, cinnamon and raisins, and put a clove
+in each apple. Lay them in a deep dish, pour a teacup of water in the
+dish, and put a little sugar on top of each apple. When well done the
+apples will be broken. Then remove them carefully to the dish they are
+to be served in and pour the syrup over them. To be eaten cold. If you
+wish them extra nice, glaze them with the beaten white of an egg, half a
+cup of pulverized sugar and serve with whipped cream.
+
+
+STEAMED SWEET APPLES
+
+For this dish use sweet apples, and steam in a closely covered iron pot
+for three-quarters of an hour.
+
+Quarter and core five apples without paring. Put into the pot and melt
+beef drippings; when hot, lay a layer of apples in, skin down, sprinkle
+with brown sugar, and when nearly done, turn and brown; place on a
+platter and sprinkle with sugar.
+
+
+FRIED APPLES
+
+Quarter and core five apples without paring. Put into a frying-pan one
+cup of sugar, one tablespoon of butter and three tablespoons of water.
+Let this melt and lay in the apples with the skin up. Cover and fry
+slowly until brown.
+
+
+APPLE SAUCE VICTORIA
+
+Pare, quarter and core the apples. Set on to boil in cold water, and
+boil them over a very brisk fire; when they are soft mash with a potato
+masher and pass the mashed apples through a sieve. Sweeten to taste and
+flavor with a teaspoon of vanilla. This way of seasoning apples is
+highly recommended, especially if they are tasteless.
+
+
+PEACH COMPOTE
+
+Pare the fruit, leave it whole and put on to boil with sweetened water.
+Add a few cloves (remove the heads), also a stick of cinnamon bark. Boil
+the peaches until tender, then take up with a perforated skimmer and lay
+them in your fruit dish. Boil the syrup until thick, then pour over the
+peaches. Eat cold with sweet cream. Common cheap peaches make a very
+nice dessert, cooked in the above manner, clings especially, which
+cannot be used to cut up.
+
+
+COMPOTE OF RASPBERRIES
+
+Make a syrup of half a pound of sugar and half a cup of water, put into
+it one quart of berries which have been carefully picked and washed.
+Boil up once. Serve cold.
+
+
+COMPOTE OF PINEAPPLE
+
+Cut off the rind of a pineapple, core and trim out all the eyes. Cut
+into desired slices. Set on to boil with half a pound of sugar, and the
+juice of one or two tart oranges. When the pineapple is tender and
+clear, put into a compote dish and boil the syrup until clear. Pour over
+all and cool. The addition of a wineglass of brandy improves this
+compote very much.
+
+
+COMPOTE OF PEARS
+
+It is not necessary to take a fine quality of pears for this purpose.
+Pare the fruit, leaving on the stems, and stew in sugar and a very
+little water. Flavor with stick cinnamon and a few cloves (take out the
+head of each clove) and when soft place each pear carefully on a platter
+until cold. Then arrange them nicely in a glass bowl or flat glass dish,
+the stems all on the outer rim. Pour over them the sauce, which should
+be boiled thick like syrup. Eat cold.
+
+
+HUCKLEBERRY COMPOTE
+
+Pick over a quart of huckleberries or blueberries, wash them and set to
+boil. Do not add any water to them. Sweeten with half a cup of sugar,
+and spice with half a teaspoon of cinnamon. Just before removing from
+the fire, add a teaspoon of cornstarch which has been wet with a little
+cold water. Do this thoroughly in a cup and stir with a teaspoon so as
+not to have any lumps in it. Pour into a glass bowl. Eat cold.
+
+
+RHUBARB SAUCE
+
+Strip the skin off the stalks with care, cut them into small pieces, put
+into a saucepan with very little water, and stew slowly until soft.
+Sweeten while hot, but do not boil the sugar with the fruit. Eat cold.
+Very wholesome.
+
+
+BAKED RHUBARB
+
+Peel and cut into two-inch lengths three bunches of rhubarb. Dredge with
+flour and put in baking dish with one cup of sugar sprinkled over. Bake
+in moderate oven three-quarters of an hour. Very nice served hot as a
+vegetable, or cold as a sauce.
+
+
+FIG SAUCE
+
+Stew figs slowly for two hours, until soft; sweeten with loaf sugar,
+about two tablespoons to a pound of fruit; add a glass of port or other
+wine and a little lemon juice. Serve when cold.
+
+
+DRIED FRUITS
+
+To cook dried fruits thoroughly they should after careful washing be
+soaked overnight. Next morning put them over the fire in the water in
+which they have been soaked; bring to a boil; then simmer slowly until
+the fruit is thoroughly cooked but not broken. Sweeten to taste. Very
+much less sugar will be needed than for fresh fruit.
+
+
+STEWED PRUNES
+
+Cleanse thoroughly, soak in water ten or twelve hours, adding a little
+granulated sugar when putting to soak, for although the fruit is sweet
+enough, yet experience has shown that the added sugar changes by
+chemical process into fruit sugar and brings out better the flavor of
+the fruit. After soaking, the fruit will assume its full size, and is
+ready to be simmered on the back of the stove. Do not boil prunes, that
+is what spoils them. Simmer, simmer only. Keep lid on. Shake gently, do
+not stir, and never let boil. When tender they are ready for table.
+Serve cold, and a little cream will make them more delicious. A little
+claret or sauterne poured over the prunes just as cooking is finished
+adds a flavor relished by many. Added just before simmering, a little
+sliced lemon or orange gives a rich color and flavor to the syrup.
+
+
+BAKED PRUNES
+
+Cook prunes in an earthenware bean pot in the oven. Wash and soak the
+prunes and put them in the pot with a very little water; let them cook
+slowly for a long time. They will be found delicious, thick and rich,
+without any of the objectionable sweetness. Lemon, juice and peel, may
+be added if desired.
+
+
+PRUNES WITHOUT SUGAR
+
+Wash prunes thoroughly, pour boiling water over same and let them stand
+for ten minutes. Then drain and pour boiling water over them again; put
+in sealed jar; see that prunes are all covered with water. Ready for use
+after forty-eight hours. Will keep for a week at a time and the longer
+they stand the thicker the syrup gets.
+
+
+STEAMED PRUNES
+
+Steam until the fruit is swollen to its original size and is tender.
+Sprinkle with powdered sugar and squeeze lemon juice over them.
+
+
+PRUNE SOUFFLÉ
+
+Remove the pits from a large cup of stewed prunes and chop fine. Add the
+whites of three eggs and a half cup of sugar beaten to a stiff froth.
+Mix well, turn into a buttered dish and bake thirty minutes in a
+moderate oven. Serve with whipped cream. If it is desired to cook this
+in individual cups, butter the cups, fill only two-thirds full, to allow
+for puffing up of the eggs, and set the cup a in a pan of water to bake.
+Some like a dash of cinnamon in this.
+
+
+SWEET ENTRÉE OF RIPE PEACHES
+
+Take large, solid peaches, pour boiling water over them so that the skin
+may be removed smoothly. Have ready thick syrup made of sugar and water.
+When boiling hot add peaches and boil about five minutes; remove and
+place in ice chest. When ready to serve have a sweet cracker on dish,
+place peach on same and pour over this a raspberry jelly slightly
+thinned and cover all with salted almonds or walnuts. Other fruits may
+be treated in like manner.
+
+
+
+
+*MEHLSPEISE (FLOUR FOODS)*
+
+
+NOODLES
+
+Beat three whole eggs very light and sift in sufficient flour to make a
+stiff paste. Work until smooth, break off a piece and roll out on board
+very thin. Break oft another piece and roll and continue until all is
+used. Let rolled-out dough dry, then cut all except one piece in long
+strips one inch wide. Fold the one piece in layers and cut very fine
+noodles. Boil large noodles in pot of salted boiling water, drain in
+colander when tender and stir in two tablespoons of butter. Heat a
+tablespoon of butter in the frying-pan and brown fine noodles in this
+butter. Sprinkle these over the broad noodles, pour a cup of milk over
+the whole and brown in stove. Serve in same dish in which it was baked.
+
+
+BROAD NOODLES
+
+Make noodles as above and when drained sprinkle with fine noodles which
+have been browned in two tablespoons of sweet dripping; serve as a
+vegetable. If so desired, a cup of soup stock may be added and noodles
+browned in stove. Serve hot.
+
+
+NOODLES WITH BUTTER
+
+Plunge one pound of noodles into two quarts of boiling water and cook
+for fifteen minutes. Drain well, replace in the same pan, season with
+one-half teaspoon of salt, two teaspoons of white pepper, adding one
+ounce good butter. Gently mix without breaking the noodles until the
+butter is thoroughly dissolved, and serve.
+
+
+NOODLES WITH CHEESE
+
+If you make the noodles at home, use two eggs for the dough; if you buy
+macaroni use one-quarter of a pound, cut up and boil in salt water; boil
+about fifteen minutes; drain off the water and let cold water run
+through them; grate a cup of cheese; melt a piece of fresh butter, about
+the size of an egg, in a saucepan, stir in a heaping tablespoon of
+flour, add gradually to this a pint of rich milk, stirring constantly;
+take from the fire as it thickens. Butter a pudding dish, lay in a layer
+of noodles, then cheese, then sauce, then begin with noodles again
+until all is used up. Sprinkle cheese on top, a few cracker crumbs and
+flakes of butter here and there. Bake until brown.
+
+
+NOODLES AND APPLES
+
+Peel and cut six apples. Take broad noodles made out of three eggs, boil
+them fifteen minutes, drain, then mix with two tablespoons of fresh
+butter. Add some cinnamon and sugar to noodles. Put a layer of noodles,
+then apples and so on until pan is filled, being careful to have noodles
+on top. Put bits of fresh butter on top. Bake until apples are tender.
+If so desired, a milchig pie crust may be made and used as an under
+crust and when apples are tender and crust done, turn out on a large
+platter with crust side on top.
+
+
+SCALLOPED NOODLES AND PRUNES
+
+Make broad noodles with three eggs. Boil until tender, drain, pouring
+cold water through colander. Stew prunes, sprinkle with sugar and
+cinnamon. In a well-greased baking-dish place one-quarter of the
+noodles, bits of butter or other fat, add one-half of the prunes, then
+another layer of the noodles, butter or fat, the remaining prunes, the
+rest of the noodles. Pour over the prune juice and spread crumbs over
+top and bake in a moderate oven until crumbs are brown.
+
+
+NOODLES AND MUSHROOMS
+
+Make broad noodles, boil and serve with melted butter spread over the
+noodles and this sauce:
+
+Brown a tablespoon of butter in the skillet, add one-half tablespoon of
+flour, then liquor of mushrooms, pinch of salt and pepper. When smooth,
+add mushrooms. Let boil and serve in a separate dish. When serving, a
+spoon of mushrooms is to be put over each portion of noodles.
+
+
+GEROESTETE FERVELCHEN PFÄRVEL (EGG BARLEY)
+
+Make just as you would a noodle dough, only stiffer, by adding and
+working in as much flour as possible and then grate on a coarse grater.
+Spread on a large platter to dry; boil one cup of egg barley in salt
+water or milk, which must boil before you put in the egg barley until
+thick. Serve with melted butter poured over them. (A simpler and much
+quicker way is to sift a cup or more of flour on a board; break in two
+eggs, and work the dough by rubbing it through your hands until it is as
+fine as barley grains.)
+
+
+PFÄRVEL--FLEISCHIG
+
+Make as much egg barley as required. Heat two tablespoons of fat, add
+one-quarter cup of onions, fry until golden brown, add the dried egg
+barley and brown nicely. Place in a pudding-dish, add three cups of hot
+soup stock or water to more than cover. Bake in a moderate oven about
+one hour or until the water has nearly all evaporated and the egg barley
+stands out like beads and is soft. The onion may be omitted. Serve hot
+in place of a vegetable.
+
+
+KAESE KRAEPFLI (CHEESE KREPLICH)
+
+Make a dough of one egg with a tablespoon of water; add a pinch of salt;
+work this just as you would noodle dough, quite stiff. Sift the flour in
+a bowl, break in the egg, add the salt and water, mix slowly by stirring
+with the handle of a knife, stirring in the same direction all the time.
+When this dough is so stiff that you cannot work it with the knife,
+flour your noodle board and work it with the hollow of your hands,
+always toward you, until the dough is perfectly smooth; roll out as thin
+as paper and cut into squares three inches in diameter. Fill with pot
+cheese or schmierkaese which has been prepared in the following manner:
+Stir up a piece of butter the size of an egg, adding one egg, sugar,
+cinnamon, grated peel of a lemon and pinch of salt, pounded almonds,
+which improve it; fill the kraepfli with a teaspoon, wet the edges with
+beaten egg, fold into triangles, pressing the edges firmly together;
+boil in boiling milk; when done they will swim to the top. Eat with
+melted butter or cream.
+
+
+BOILED MACARONI
+
+Break the macaroni into small pieces; boil for half an hour; drain and
+blanch in cold water. Reheat in tomato or cream sauce and serve. Grated
+cheese may be sprinkled over the dish if desired.
+
+
+SPAGHETTI
+
+Spaghetti is a small and more delicate form of macaroni. It is boiled
+until tender in salted water and is combined with cheese and with sauces
+the same as macaroni, and is usually left long. It makes a good garnish.
+
+
+BAKED MACARONI WITH CHEESE
+
+Cook one cup of broken macaroni in two quarts of boiling salted water
+for twenty or thirty minutes, drain and pour cold water through the
+colander. Put the macaroni in a pudding-dish in layers, covering each
+layer with cream sauce and grated cheese, one cup will be sufficient,
+and on the top layers sprinkle one cup of buttered bread crumbs. Bake in
+oven until the crumbs are brown.
+
+
+SAVORY MACARONI
+
+After baking; some flour to a pale fawn color pass it through a sieve or
+strainer to remove its gritty particles. Break half a pound of macaroni
+into short pieces, boil them in salted water until fairly tender, then
+drain.
+
+In a little butter in a saucepan brown a level tablespoon of very finely
+chopped onion, then add three or four sliced tomatoes, a half teaspoon
+of powdered mixed herbs, a little nutmeg, salt and pepper. When the
+tomatoes are reduced to a pulp add one pint of milk and allow it to come
+to the boiling point before mixing with it two tablespoons of the
+browned flour moistened with water.
+
+Stir and boil till smooth, press the whole through a strainer and return
+to the saucepan. When boiling, add the macaroni and a few minutes later
+stir in two tablespoons of grated or finely chopped cheese.
+
+It may be served at once, but is vastly improved by keeping the pan for
+half an hour by the side of the fire in an outer vessel of water. Or the
+macaroni may be turned into a casserole and finished off in the oven.
+
+For a meat meal the onions may be browned in sweet drippings or olive
+oil and soup stock substituted for the milk.
+
+
+DUMPLINGS FOR STEW
+
+Mix two teaspoons of baking powder with two cups of flour, one egg, one
+cup of cold water and a little salt.
+
+Stir all lightly together and drop the batter from the spoon into the
+stew while the water continues to boil. Cover closely and do not uncover
+for twenty minutes, boiling constantly, but not too hard. Serve
+immediately in the stew.
+
+
+SPAETZLEN OR SPATZEN
+
+Sift two cups of flour into a bowl, make a depression in the centre and
+break into it two eggs, add a saltspoon of salt and enough water or milk
+to form a smooth, stiff dough. Set on some water to boil, salt the water
+and when the water boils drop the spaetzle into it, one at a time. Do
+this with the spoon with which you cut the dough, or roll it on a board
+into a round roll and cut them with a knife. When the spaetzle are
+done, they will rise to the surface, take them out with a perforated
+skimmer and lay them on a platter. Now heat two tablespoons of butter
+and add bread crumbs, let them brown for a minute and pour all over the
+spaetzle. If you prefer you may put the spaetzle right into the spider
+in which you have heated the butter. Another way to prepare them is
+after having taken them out of the water, heat some butter in a spider
+and put in the spaetzle, and then scramble a few eggs over all, stirring
+eggs and spaetzle together. Serve hot.
+
+
+SOUR SPATZEN
+
+Brown three tablespoons of flour with one tablespoon of sweet drippings,
+add a small onion finely chopped, then cover the spider and let the
+onion steam for a little while; do this over a low heat so there will be
+no danger of the union getting too brown; add vinegar and soup stock and
+two tablespoons of sugar. Let this boil until the sauce is of the right
+consistency. Serve with spaetzlen made according to the foregoing
+recipe, using water in place of the milk to form the dough. Pour the
+sauce over the spaetzlen before serving. By adding more sugar the sauce
+may be made sweet sour.
+
+
+LEBERKNADEL (CALF LIVER DUMPLINGS)
+
+Chop and pass through a colander one-half pound of calf's liver; rub to
+a cream four ounces of marrow, add the liver and stir hard. Then add a
+little thyme, one clove of garlic grated, pepper, salt and a little
+grated lemon peel, the yolks of two eggs and one whole egg. Then add
+enough grated bread crumbs or rolled crackers to this mixture to permit
+its being formed into little marbles. Drop in boiling salt water and let
+cook fifteen minutes; drain, roll in fine crumbs and fry in hot fat.
+
+
+MILK OR POTATO NOODLES
+
+Boil seven or eight potatoes, peel and let them stand several hours to
+dry; then grate them and add two eggs, salt and enough flour to make a
+dough thick enough to roll. Roll into long, round noodles as thick as
+two pencils and cut to length of baking-pan. Butter pan and lay noodles
+next to each other; cover with milk and lumps of butter and bake fifteen
+minutes, till yellow; serve immediately with bread crumbs browned in
+butter.
+
+
+KARTOFFEL KLOESSE (POTATO DUMPLINGS)
+
+Boil about eight potatoes in their jackets and when peeled lay them on a
+platter overnight. When ready to use them next day, grate, add two
+eggs, salt, a little nutmeg if desired, one wine-glass of farina, a
+tablespoon of chicken fat, one scant cup of flour gradually, and if not
+dry enough add more flour, but be sure not to make the mixture too stiff
+as this makes the balls heavy. Place balls in salted boiling water, cook
+until light and thoroughly done, serve just, as they are or fried in
+chicken fat until brown.
+
+The dumplings may be made of the same mixture and in the centre of each
+dumpling place stripes of bread one inch long and one-fourth inch thick
+which have been fried in chicken fat and onions. Flour your hands well
+and make into dumplings. Put into boiling-salted water, boil about
+twenty-five minutes. Serve at once with chopped onions browned, or
+browned bread crumbs and chicken fat.
+
+
+WIENER KARTOFFEL KLOESSE
+
+Boil eight potatoes. When they are very soft drain off every drop of
+water, lay them on a clean baking-board and mash them while hot with a
+rolling-pin, adding about one cup of flour. When thoroughly mashed,
+break in two eggs, salt to taste, and flavor with grated nutmeg. Now
+flour the board thickly and foil out this potato dough about as thick as
+your little finger and spread with the following: Heat some fresh goose
+fat in a spider, cut up part of an onion very fine, add it to the hot
+fat together with one-half cup of grated bread crumbs. When brown,
+spread over the dough and roll just as you would a jelly-roll. Cut into
+desired lengths (about three or four inches), put them in boiling water,
+slightly salted, and boil uncovered for about fifteen minutes. Pour some
+hot goose grease over the dumplings.
+
+
+BAIRISCHE DAMPFNUDELN, No. 1
+
+Soak one cake of compressed yeast in a cup of lukewarm milk with a
+teaspoon of sugar, a teaspoon of salt, and sift a pint of flour in a
+bowl, in which you may also stir a small cup of milk and one egg. Pour
+in the yeast and work all thoroughly, adding more flour, but guarding
+against getting the dough too stiff. Cover up the bowl of dough and let
+it raise until it is as high again, which will take at least four hours.
+Flour a baking-board and mold small biscuits out of your dough, let them
+raise at least half an hour. Then butter a large, round, deep pan and
+set in your dumplings, brushing each with melted butter as you do so.
+When all are in, pour in enough milk to reach just half way up to the
+dumplings. Bake until a light brown. Eat hot, with vanilla sauce.
+
+
+BAIRISCHE DAMPFNUDELN, No. 2
+
+Make the dough just as you would in the above recipe, adding a
+tablespoon of butter, and after they have risen steam instead of baking
+them. If you have no steamer improvise one in this way: Put on a kettle
+of boiling water, set a colander on top of the kettle and lay in your
+dumplings, but do not crowd them; cover with a close-fitting lid and put
+a weight on top of it to keep in the steam, when done they will be as
+large again as when first put in. Take up one at first to try whether it
+is done by tearing open with two forks. If you have more than enough for
+your family, bake a pan of biscuits out of the remaining dough. Serve
+dumplings hot with prune sauce.
+
+
+APPLE SLUMP
+
+Pare, core and quarter apples, add a little water and sugar to taste,
+stew until tender and cover with the following mixture: Sift one pint of
+flour and one teaspoon of baking powder, add a pinch of salt and two
+cups of milk, mix and turn out onto a lightly floured board. Roll to
+one-half inch thickness and place over the stewed apples, cover and cook
+for ten minutes without lifting the lid. Serve hot with cream and sugar
+or soft custard.
+
+
+BOILED APPLE DUMPLINGS
+
+Beat well, without separating, two eggs, add a pinch of salt, two cups
+of milk and one cup of flour. To a second cup of flour, add two
+teaspoons of baking powder; add this to the batter and as much more
+flour as is necessary to make a soft dough. Roll out quickly one-half
+inch thick. Cut into squares, lay two or three quarters of pared apples
+on each, sprinkle with sugar and pinch the dough around the apples. Have
+a number of pudding cloths ready, wrung out of cold water, and sprinkle
+well with flour. Put a dumpling in each, leave a little room for
+swelling and tie tightly. Drop into a kettle of rapidly boiling water
+and keep the water at a steady boil for an hour. Serve hot with hard
+sauce.
+
+Have a saucer in the bottom of kettle to prevent burning.
+
+
+FARINA DUMPLINGS
+
+Beat yolks of four eggs with three tablespoons of goose, turkey or
+chicken fat, but if these are not convenient, clear beef drippings will
+do. Put in enough farina to make a good Batter. Beat whites of eggs to
+a stiff froth with pinch of salt, and stir in batter. Put on in large
+boiler sufficient water to boil dumplings and add one tablespoon of
+salt. When boiling drop in by tablespoons. Boil one hour. This quantity
+makes twenty dumplings.
+
+
+HUCKLEBERRY DUMPLINGS
+
+Take a loaf of stale bread; cut off the crust and soak in cold water,
+then squeeze dry. Beat three eggs light, yolks and whites together add
+one quart berries and mix all together with a little brown sugar and a
+pinch of salt. Boil steadily one hour, serve with hard sauce.
+
+
+PLUM KNOEDEL (HUNGARIAN)
+
+Boil several potatoes, mash, mix with one egg yolk, a little salt and
+enough flour to make a dough soft enough to hold the impress of the
+finger. Roll out and cut into four-cornered pieces; in each square place
+a German plum which has had the pits removed and a mixture of sugar and
+cinnamon; put in place of the pit. Roll each square into a round
+dumpling; put these into a pan with boiling; salted water and let them
+cook covered for six or eight minutes. When done, serve with some bread
+crumbs browned in butter or schmalz and spread over the knoedel.
+
+
+PEAR DUMPLING (BIRNE KLOESSE)
+
+Take half a loaf of white bread or as much stale white bread, soak the
+white part and grate the crust, add one cup of suet chopped very fine,
+one cup of flour, one egg, salt and spices to taste, and one-half
+teaspoon of baking-powder. Make this into a dumpling, put it on a tiny
+plate in a large kettle. Lay prunes and pears around, about a pound of
+each, one cup of brown sugar, two pieces of stick cinnamon, dash of
+claret and cold water to almost cover; then cover kettle tightly and
+boil four hours. Serve hot.
+
+Prunes and dried apples may be used as well.
+
+
+PEACH DUMPLINGS
+
+Make a dough of a quart of flour and a pint of milk, or water, a
+tablespoon of shortening, a pinch of salt, one egg and a spoon of sugar;
+add a piece of compressed yeast, which has previously been dissolved in
+water. Let the dough raise for three hours. In the meantime make a
+compote of peaches by stewing them with sugar and spices, such as
+cinnamon and cloves. Stew enough to answer for both sauce and filling.
+When raised, flour the baking-board and roll out the dough half an inch
+thick. Cut cakes out of it with a tumbler, brush the edges with white of
+egg, put a teaspoon of peach compote in the centre of a cake and cover
+it with another layer of cake and press the edges firmly together. Steam
+over boiling water and serve with peach sauce. A delicious dessert may
+also be made by letting the dough rise another half hour after being
+rolled out, and before cutting.
+
+Compote of huckleberries may be used with these dumplings instead of
+peaches, if so desired.
+
+
+CHERRY ROLEY-POLEY
+
+Make a rich baking-powder biscuit dough, and roll it out until it is
+about two-thirds of an inch thick. Pit and stew enough cherries to make
+a thick layer of fruit and add sugar to taste. Spread them over the
+dough thickly and roll it up, taking care to keep the cherries from
+falling out. Wrap a cloth around it, and sew it up loosely with coarse
+thread, which is easily pulled out. Allow plenty of room for the dough
+to rise. Lay the roley-poley on a plate, set it in a steamer and steam
+for an hour and a half. Serve in slices, with cream or sauce.
+
+
+SHABBAS KUGEL
+
+Soak five wheat rolls in water, then press the bread quite dry, add one
+cup of drippings or one-half pound of suet chopped very fine, a pinch of
+salt, two eggs well beaten, one teaspoon of cinnamon, one grated lemon
+rind, one-half cup of sugar, one tablespoon of water. Stir all together
+thoroughly, grease the kugel pot well with warm melted fat, pour in the
+mixture and send it Friday afternoon to the bakery where it will remain
+till Saturday noon; it will then be baked brown. If one has a coal range
+that will retain the heat for the length of time required, it will be
+baked nicely. The kugel must be warm, however, when served.
+
+
+KUGEL (SCHARFE)
+
+If one desires an unsweetened kugel omit the sugar and cinnamon in the
+recipe above and season with salt and pepper. When required for any
+other meal but Shabbas, a kugel can be baked brown in two hours.
+
+
+KUGEL
+
+Soak five ounces of white bread--it may be stale bread--in cold water;
+then squeeze out every bit of water, put it in a bowl, add three-fourths
+cup of soft goose fat in small pieces, five whole eggs; one cup of
+flour, one-half cup of sugar, one-fourth cup of cracker meal, three
+apples and two pears cut in small pieces, two dozen raisins with the
+seeds removed, salt to taste, a tiny pinch of pepper, one-quarter
+teaspoon each of cinnamon and allspice. Mix all well together, and pour
+into an iron pan that has the bottom well covered with goose-fat; stick
+a few pieces of cut apple or pear in the top of the pudding. Pour a cup
+of cold water over all; place in the oven to bake. Bake slowly for five
+or six hours. If the water cooks out before it is ready to brown, add
+more. Bake brown, top and bottom.
+
+
+NOODLE KUGEL
+
+Cook three cups of broad noodles in salted boiling water ten minutes.
+Drain and add three-fourths cup of chicken or goose fat and four eggs,
+well beaten. Place in a well-greased iron pot and bake until the top of
+the kugel is well browned. Serve hot with raspberry jelly or stewed
+fruit of any kind.
+
+
+PEAR KUGEL
+
+Cream one cup of rendered fat with one cup of sugar, add one-half loaf
+of bread, previously soaked and pressed dry, a little salt, one-fourth
+cup of flour. Grease pudding-dish and put in alternate layers of the
+mixture and pears that have been boiled with water, sugar and claret.
+Bake slowly three hours.
+
+
+KRAUT KUGEL
+
+Chop up cabbage and let stew in fat slowly until quite brown. Do this
+the day previous to using. Next day mix in with the stewed cabbage
+one-fourth of a loaf of bread soaked in water and squeezed dry, one-half
+cup of flour, one-half cup of brown sugar, one-eighth pound of raisins,
+some finely chopped citron, one-fourth pound of almonds (mixed with a
+few bitter almonds), one-half teaspoon of salt, some cinnamon and
+allspice, about a teaspoon, juice and peel of one lemon and four eggs.
+Mix all thoroughly, pour into well-greased iron pan (kugel pot) and bake
+slowly.
+
+
+APPLE KUGEL
+
+Soak half a loaf of bread in water and squeeze dry, shave a cup of suet
+very fine and cut up some tart apples in thin slices. Add sugar,
+raisins, cinnamon, about one-quarter cup of pounded almonds and the
+yolks of three eggs. Mix all thoroughly. Add whites beaten to a stiff
+froth last. Bake one hour.
+
+
+RICE KUGEL
+
+Boil one cup of rice in water until done, then let it cool. In the
+meanwhile rub one-fourth cup of chicken-fat to a cream, add a scant cup
+of powdered sugar, a little cinnamon, the grated peel of one lemon, the
+yolks of three eggs, adding one at a time; one-half cup of raisins
+seeded, one-half pound of stewed prunes pitted, then add the cold rice.
+One-half cup of pounded almonds mixed with a few bitter ones improves
+this pudding. Serve with a pudding sauce, either wine or brandy. This
+pudding may be eaten hot or cold and may be either baked or boiled. If
+baked, one hour is required; if boiled, two hours; the water must be
+kept boiling steadily. Left-over rice may be used, butter instead of the
+fat, and the rice may be boiled in milk.
+
+
+APPLE SCHALET, No. 1
+
+Take one pound of fresh beef heart fat, shave it as fine as possible
+with a knife. Sift one quart of flour into a deep bowl, add two tumblers
+of ice-cold water, one tablespoon of brown sugar, a saltspoon of salt,
+then add the shaved heart fat and work well into the sifted flour. Put
+it on a pie-board and work as you would bread dough, with the palm of
+your hand, until it looks smooth enough to roll. Do not work over five
+minutes. Now take half of this dough, flour your pie-board slightly and
+roll out as you would pie dough, about once as thick. Grease a deep
+pudding-dish (an iron one is best), one that is smaller at the bottom
+than the top, grease it well, line the pudding-dish, bottom and sides,
+clear to the top, fill this one-third full with chopped tart apples,
+raisins, part of a grated lemon peel, citron cut quite fine, pounded
+almonds and melted drippings here and there. Sprinkle thickly with
+sugar, half brown and half white, and a little ground cinnamon. Moisten
+each layer with one-half wine-glass of wine. Now put another layer of
+dough, rolling out half of the remaining dough and reserving the other
+half for the top covering, fill again with apples, raisins, etc., until
+full, then put on top layer. Press the dough firmly together all round
+the edge, using a beaten egg to make sure of its sticking. Roll the side
+dough over the top with a knife and pour a cup of water over the pudding
+before setting it in the oven. Time for baking, two hours. If the top
+browns too quickly, cover.
+
+This advantage of this pudding is, it may be baked the day previous to
+using, in fact, it is better the oftener it is warmed over--always
+adding a cup of water before setting it in the oven. Before serving the
+pudding turn it out carefully on a large platter, pour a wine-glass of
+brandy which has been slightly sweetened over the pudding and light it,
+carry to the table in flames. A novice had better try this pudding
+plain, omitting the wine, brandy, almonds and citron, moistening with
+water instead of wine before baking. Almost as nice and very good for
+ordinary use. Some apples require more water than others, the cook
+having to use her own judgment regarding the amount required.
+
+
+APPLE SCHALET, No. 2
+
+Line an iron pudding-dish with schalet dough, greasing it well before
+you do so. Chop up some apples quite fine, put on the crust, also some
+raisins (seeded), sugar and cinnamon, then put another layer of pie and
+another layer of chopped apples, and so on until filled, say about three
+layers, the last being crust. Bake slowly and long until a nice dark
+brown.
+
+
+SCHALET DOUGH (MERBER DECK)
+
+Cream four tablespoons of drippings, add a pinch of salt, two
+tablespoons of granulated sugar, beat in well one egg, add one cup of
+sifted flour and enough cold water to moisten dough so that it can be
+rolled out--about three tablespoons will be sufficient; it depends on
+the dryness of the flour how much is required.
+
+
+NOODLE SCHALET
+
+Make the quantity of noodles desired, then boil. When done, drain
+through colander, pouring cold water over the noodles.
+
+When all the water has drained off, beat up three eggs in a large bowl,
+mix the noodles with the beaten eggs. Grease an iron pudding dish with
+plenty of goose grease or drippings, put in a layer of noodles, then
+sprinkle one-fourth cup of sugar, some pounded almonds, the grated peel
+of one lemon and a few raisins; sprinkle some melted fat over this, then
+add another layer of noodles, some more sugar and proceed as with the
+other layer until all the noodles are used. Bake two hours. Broad or
+fine noodles are equally good for this schalet. If desired, one tart
+apple chopped very fine may be added with the almonds.
+
+
+CARROT SCHALET
+
+Boil one pound of carrots, let them get perfectly cold before grating
+them. In the meanwhile cream a heaping tablespoon of drippings or
+chicken fat and four tablespoons of sugar, add gradually the yolks of
+four eggs, the grated peel of one lemon, one teaspoon of cinnamon, a
+little grated nutmeg, three tablespoons of flour, one teaspoon of
+baking-powder, pinch of salt, and the beaten whites last. Heat a few
+tablespoons of fat in a pudding dish, pour in the mixture and bake in a
+moderate oven one hour, then sprinkle sugar and cinnamon and return to
+oven for a few moments to brown. Serve hot.
+
+
+SEVEN LAYER SCHALET
+
+Take two cups of flour, one egg, three tablespoons of fat, one cup of
+water, a little sugar, pinch of salt, and knead lightly. Put dough aside
+in a cold place while you prepare a mixture of one cup of sugar, one and
+one-half teaspoons of cinnamon and three tablespoons of bread crumbs.
+Cut dough in seven pieces and roll out each piece separately. Place one
+layer on a greased baking-tin and spread the layer with melted fat and
+sprinkle with sugar and cinnamon; place upon this the second layer,
+sprinkle on this two ounces of sweet and bitter almonds which have been
+grated and mixed with sugar; over this place the third layer and spread
+with oil, sprinkle with cinnamon and sugar and one-half pound of
+cleaned, seedless raisins. Place the fourth layer on and spread with
+jelly and one-half pound of citron cut up very small. Cover over with
+another layer, spread fat and sprinkle with cinnamon and sugar and
+grated lemon peel and juice of lemon. Place the sixth layer and spread
+and sprinkle with sugar and cinnamon. Put on the last layer and spread
+with fat and sprinkle with sugar and cinnamon. Cut in four-cornered
+pieces and bake thoroughly and until a nice brown.
+
+This schalet may be made and left whole; a frosting put on top and when
+well baked will keep for a month or more.
+
+
+BOILED POTATO PUDDING
+
+Stir the yolks of four eggs with one-half cup of sugar, add one-half cup
+of blanched and pounded almonds; grate in the peel, also the juice of
+one lemon, one-half pound of grated potatoes that have been boiled the
+day before. Lastly add the stiffly beaten whites, some salt and more
+potatoes, if necessary. Grease your pudding-pan well, pour in the
+mixture and bake. Set in a pan of water in oven; water in pan must not
+reach higher than one-half way up the pudding-form. Bake one-half hour.
+Turn out on platter and serve with a wine, chocolate, or lemon sauce.
+One can bake in an iron pudding-form without the water.
+
+
+POTATO SCHALET
+
+Peel and grate five or six large potatoes and one onion. Soak some bread
+and two or three crackers. Press out the water and add to the potatoes
+and onion, salt to taste. Add two tablespoons of boiling fat and one
+beaten egg. Have plenty of hot fat in pan, put in the pudding, pour over
+it one cup of cold water. Bake in hot oven one hour.
+
+Two slices of white bread, one inch thick, will be sufficient bread for
+this schalet.
+
+
+SWEET POTATO PUDDING
+
+Take one quart of grated, raw sweet potatoes, one tablespoon leach of
+meat fat and chicken fat, one half pound of brown sugar, one-half pint
+of molasses, one and one-half pints of cold water, one saltspoon of salt
+and a little black pepper, grated orange peel, ginger, nutmeg and
+cinnamon to taste. Pour into greased baking-pan and bake until it
+jellies. Bake in moderate oven. May be eaten as a dessert, warm or cold.
+
+
+APPLE STRUDEL, No. 1
+
+Sift two cups of flour, add pinch of salt and one teaspoon of powdered
+sugar. Stir in slowly one cup of lukewarm water, and work until dough
+does not stick to the hands. Flour board, and roll, as thin as possible.
+Do not tear. Place a tablecloth on table, put the rolled out dough on
+it, and pull gently with the hands, to get the dough as thin as tissue
+paper.
+
+Have ready six apples chopped fine, and mixed with cinnamon, sugar,
+one-half cup of seedless raisins, one-half cup of currants. Spread this
+over the dough with plenty of chicken-fat or oil all over the apples.
+Take the tablecloth in both hands, and roll the strudel, over and over,
+holding the cloth high, and the strudel will almost roll itself. Grease
+a baking-pan, hold to the edge of the cloth, and roll the strudel in.
+Bake brown, basting often with fat or oil.
+
+
+APPLE STRUDEL, No. 2
+
+Into a large mixing bowl place one and one-half cups of flour and
+one-quarter teaspoon of salt. Beat one egg lightly and add it to
+one-third cup of warm water and combine the two mixtures. Mix the dough
+quickly with a knife; then knead it, place on board, stretching it up
+and down to make it elastic, until it leaves the board clean. Now toss
+it on a well-floured board, cover with a hot bowl and keep in a warm
+place. While preparing the filling lay the dough in the centre of a
+well-floured tablecloth on the table; roll out a little, brush well with
+some melted butter, and with hands under dough, palms down, pull and
+stretch the dough gently, until it is as large as the table and thin as
+paper, and do not tear the dough. Spread one quart of sour apples,
+peeled and cut fine, one-quarter pound of almonds blanched and chopped,
+one-half cup of raisins and currants, one cup of sugar and one teaspoon
+of cinnamon, evenly over three-quarters of the dough, and drop over them
+a few tablespoons of melted butter. Trim edges. Roll the dough over
+apples on one side, then hold cloth high with both hands and the strudel
+will roll itself over and over into one big roll, trim edges again. Then
+twist the roll to fit the greased pan. Bake in a hot oven until brown
+and crisp and brush with melted butter. If juicy small fruits or berries
+are used, sprinkle bread crumbs over the stretched dough to absorb the
+juices. Serve slightly warm.
+
+
+RAHM STRUDEL
+
+Prepare the dough as for Apple Strudel as directed in the foregoing
+recipe, drip one quart of thick sour milk on it lightly, with a large
+spoon, put one cup of grated bread crumbs over the milk, add two cups of
+granulated sugar, one cup of chopped almonds, one cup of raisins, and
+one teaspoon of cinnamon, roll and place in well-buttered pan, put small
+pieces of butter over the top, basting frequently. Serve warm with
+vanilla sauce. One-half this quantity may be used for a small strudel.
+
+
+CHERRY STRUDEL
+
+Make a dough of two cups of flour, a pinch of salt and a little lukewarm
+water; do not make it too stiff, but smooth. Slap the dough back and
+forth. Do this repeatedly for about fifteen minutes. Now put the dough
+in a warm, covered bowl and set it in a warm, place for half an hour. In
+the meantime stem and pit two quarts of sour cherries. Grate into them
+some stale bread (about a plateful); also the peel of half a lemon, and
+mix. Add one cup of sugar, some ground cinnamon and about four ounces of
+pounded sweet almonds, mix all thoroughly. Roll out the dough as thin as
+possible, lay aside the rolling-pin and pull, or rather stretch the
+dough as thin as tissue paper. In doing this you will have to walk all
+around the table, for when well stretched it will cover more than the
+size of an ordinary table. Pull off all of the thick edge, for it must
+be very thin to be good (save the pieces for another strudel). Pour a
+little melted goose-oil or butter over this, and sprinkle the bread,
+sugar, almonds, cherries, etc., over it; roll the strudel together into
+a long roll. Have ready a long baking-pan well greased with either
+butter or goose-fat; fold the strudel into the shape of a pretzel.
+Butter or grease top also and bake a light brown; baste often while
+baking. Eat warm.
+
+
+MANDEL (ALMOND) STRUDEL
+
+Prepare the dough as for Apple Strudel No. 2. Blanch one-half pound of
+almonds and grind, when dried beat the yolks of four eggs light with
+one-quarter pound of granulated sugar, add the grated peel of one lemon
+and mix in the almonds. Spread over the dough with plenty of oil, butter
+or fat and roll. Bake; baste very often.
+
+
+CABBAGE STRUDEL
+
+Heat one-half cup of goose-fat, add one medium-sized cabbage and let it
+simmer until done, stirring constantly to keep from burning. While
+cooling prepare strudel dough, fill with cabbage and one cup of raisins
+and currants mixed, two cups of granulated sugar, one-half cup of
+chopped almonds and one teaspoon cinnamon, roll and put little pieces of
+grease on top; bake in hot oven and baste frequently. The pans in which
+the strudel is baked must be greased generously. Serve this strudel hot.
+This strudel may be made for a milk meal by substituting butter for fat.
+
+
+QUARK STRUDEL (DUTCH CHEESE)
+
+Make a strudel or roley-poley dough and let it rest until you have
+prepared the cheese. Take half a pound of cheese, rub it through a
+coarse sieve or colander, add salt, the yolks of two eggs and one whole
+egg, sweeten to taste. Add the grated peel of one lemon, two ounces of
+sweet almonds, and about four bitter ones, blanched and pounded, four
+ounces of sultana raisins and a little citron chopped fine. Now roll out
+as thin as possible, spread in the cheese, roll and bake, basting with
+sweet cream.
+
+
+STRUDEL AUS KALBSLUNGE
+
+Wash the lung and heart thoroughly in salt water, and put on to boil in
+cold water, adding salt, one onion, a few bay leaves and cook until very
+tender. Make the dough precisely the same as any other strudel. Take the
+boiled lung and heart, chop them as fine as possible and stew in a
+saucepan with some fat, adding chopped parsley, a little salt, pepper
+and mace, or nutmeg, the grated peel of half a lemon and a little wine.
+Add the beaten yolks of two eggs to thicken, and remove from the fire to
+cool. Roll out the dough as thin as possible, fill in the mixture and
+lay the strudel in a well-greased pan; put flakes of fat on top and
+baste often. Eat hot.
+
+
+RICE STRUDEL
+
+Prepare the dough same as for Apple Strudel. Leave it in a warm place
+covered, until you have prepared the rice. Wash a quarter of a pound of
+rice in hot water--about three times--then boil it in milk until very
+soft and thick. Let it cool, and then add two ounces of butter, the
+yolks of four eggs, four ounces of sugar and one teaspoon of vanilla,
+some salt and the beaten whites of two eggs, mix thoroughly. When your
+dough has been rolled out and pulled as thin as possible, spread the
+rice over it and roll. Add pounded almonds and raisins if desired. Put
+in a greased pan and bake until brown, basting with sweet cream or
+butter.
+
+
+
+
+*CEREALS*
+
+
+The cereals are the most valuable of the vegetable foods, including as
+they do the grains from which is made nearly all the bread of the world.
+
+For family use, cereals should be bought in small quantities and kept in
+glass jars, tightly covered.
+
+Variety is to be found in using the different cereals and preparing them
+in new ways. Many cereals are improved by adding a little milk during
+the latter part of the cooking. Boiling water and salt should always be
+added to cereals, one teaspoon salt to one cup of cereal. Long cooking
+improves the flavor and makes the cereal more digestible.
+
+Cereals should be cooked the first five minutes over the fire and then
+over hot-water in a double boiler; if one cannot be procured, cook
+cereal in a saucepan set in a larger one holding the hot water.
+
+
+LAWS ABOUT CEREALS
+
+To discover if cereals such as barley, wheat, oats, farina or cornmeal
+are kosher, place them on a hot plate, if no worms or other insects
+appear they are fit to be eaten, if not, they must be thrown away.
+
+If flour is mildewed it must be destroyed.
+
+
+OATMEAL PORRIDGE
+
+As oatmeal is ground in different grades of coarseness, the time for
+cooking varies and it is best to follow the directions given on the
+packages. The meal should be cooked until soft, but should not be mushy.
+The ordinary rule is to put a cup of meal into two cups of salted
+boiling water (a teaspoon of salt), and let it cook in a double boiler
+the required time. Keep covered until done; then remove the cover and
+let the moisture escape.
+
+
+COLD OATMEAL
+
+Oatmeal is very good cold, and in summer is better served in that way.
+It can be turned into fancy molds or into small cups to cool, and will
+then hold the form and make an ornamental dish.
+
+
+OATMEAL WITH CHEESE
+
+Cook one cup of oatmeal overnight and just before serving add one
+tablespoon of butter and one cup grated cheese. Stir until the cheese is
+melted and serve at once.
+
+
+BAKED APPLE WITH OATMEAL
+
+Pare and core the apples and fill the core space with left-over oatmeal
+mush. Put the apples in a baking dish; sprinkle with sugar; pour a
+little water into the bottom of the pan and bake in a moderate oven
+until the apples are tender. Serve warm with cream for breakfast or
+luncheon.
+
+
+WHEAT CEREALS
+
+Wheat cereals, like oatmeal, are best cooked by following the directions
+on the package. Most of them are greatly improved by the addition of a
+little milk or by a few chopped dates or whole sultana raisins.
+
+
+CORNMEAL MUSH
+
+Mix together one cup of cornmeal and one teaspoon of salt, and add one
+cup of cold water gradually, stirring until smooth. Pour this mixture
+into two cups of boiling; water in a double boiler and cook from three
+to five hours. Serve hot with cream and sugar.
+
+
+SAUTÉD CORNMEAL MUSH
+
+Put left-over mush into a dish and smooth it over the top. When cold cut
+into slices one-half inch thick. Dip each slice into flour. Melt
+one-half teaspoon of drippings in a frying-pan and be careful to let it
+get smoking hot. Brown the floured slices on each side. Drain if
+necessary and serve on a hot plate with syrup.
+
+
+FARINA
+
+To one-half cup of farina take one teaspoon of salt; pour gradually into
+three cups of boiling water and cook the mixture in a double boiler for
+about one hour.
+
+
+HOMINY
+
+Get the unbroken hominy and after careful washing soak it twenty-four
+hours in the water. Cook one cup of hominy slowly in the same water in a
+covered vessel for eight hours or until all the water has been absorbed
+by the hominy; add two tablespoons of butter, one teaspoon of salt and
+two tablespoons of cream and serve as a vegetable or as a cereal with
+sugar and cream.
+
+
+MARMELITTA
+
+Take two cups of coarse cornmeal and four cups of cold water put on to
+boil; add one-half teaspoon of salt. Stir the cornmeal continually and
+when done place on platter, spread with butter, sharf cheese or any
+cheese such as pot or cream cheese. To be eaten warm.
+
+
+POLENTA
+
+Place one cup of yellow cornmeal and three cups of cold water in a
+double boiler, add one teaspoon of salt, one-half teaspoon of pepper and
+cook for forty minutes. While still hot add one and one-half cups of
+grated cheese to the mixture and heat until it melts. Turn the mixture
+into a greased bowl and allow it to set. The meal may be sliced an inch
+thick or cut with a biscuit cutter and then fried in hot vegetable oil.
+Serve with white or tomato sauce as desired.
+
+
+BARLEY, TAPIOCA, SAGO, ETC
+
+Add one teaspoon of salt to one quart of boiling water and pour
+gradually on one-half cup of barley or other hard grain and boil until
+tender, from one to two or more hours, according to the grain, and have
+each kernel stand out distinct when done. Add more boiling water as it
+evaporates. Use as a vegetable or in soups. Pearl barley, tapioca and
+sago cook quicker than other large grains.
+
+
+BOILED RICE
+
+Put one-half cup of rice in a strainer; place the strainer over a bowl
+nearly full of cold water; rub the rice; lift the strainer from the bowl
+and change the water. Repeat this until the water in the bowl is clear.
+Have two quarts of water boiling briskly, add the rice and one
+tablespoon of salt gradually so as not to stop the boiling; boil twenty
+minutes or until soft, do not stir; drain through a colander and place
+the colander over boiling water for ten minutes to steam. Every grain
+will be distinct. Serve as a vegetable or as a cereal with cream and
+sugar.
+
+
+RICE IN MILK
+
+Clean the rice as for boiling in water; and cook one-half cup of rice
+with one and one-half cups of hot milk and one-half teaspoon of salt,
+adding a few seeded or sultana raisins if desired. Serve hot like boiled
+rice or press into small cups, cool and serve with cream and sugar.
+
+
+RICE WITH GRATED CHOCOLATE
+
+Cook one-half cup of rice, place in hot serving dish, sprinkle
+generously with grated sweet chocolate; set in oven one minute and
+serve.
+
+
+STEAMED RICE
+
+Wash two cups of rice carefully put in double boiler; add eight cups of
+cold water and a pinch of salt and steam for two hours; do not stir.
+Serve with any kind of stewed fruit or preserve.
+
+
+APPLES WITH RICE
+
+Boil one cup of rice in water or milk; rub the kettle all over with a
+piece of butter before putting in the rice, season with salt and add a
+lump of butter. When cooked, add about six apples, pared, quartered and
+cored, sugar and cinnamon. This makes a nice side dish, or dessert,
+served with cream.
+
+
+BOILED RICE WITH PINEAPPLE
+
+Boil as much rice as desired and when done slice up the pineapple and
+add, with as much sugar as is required to sweeten to taste.
+
+
+BAKED RICE
+
+Arrange two cups of boiled rice in a baking dish in layers, covering
+each with grated cheese, a little milk, butter, salt and red pepper.
+Spread one cup of grated bread crumbs over all and bake in a moderate
+oven until the crumbs are browned.
+
+
+SWEET RICE
+
+Clean and wash one cup of rice. Put on to boil with cold water, add a
+pinch of salt. When done drain off the water, if any; add two cups of
+milk, stir in and let boil for five minutes. Dish up, then sprinkle
+sugar and cinnamon generously over the top. The yolk of an egg can be
+added just before serving if desired.
+
+
+EGGS BAKED IN RICE
+
+Line a buttered dish with steamed rice. Break the eggs in the centre,
+dot with butter, sprinkle with salt, pepper and bake in a moderate oven.
+
+
+RICE AND NUT LOAF
+
+Boil one-half cup of rice (brown preferred); drain and dry it. Mix with
+an equal quantity of bread crumbs. Add level teaspoon of salt and
+one-half saltspoon of black pepper. Stir in one cup of chopped
+nuts--pecans or peanuts. Add one tablespoon of chopped parsley and one
+egg. Mix thoroughly and pack in bread-pan to mold it. Turn it from pan
+into baking-pan and bake slowly three-quarters of an hour. Serve with
+cream sauce or purée of peas.
+
+
+PILAF
+
+Put two cups of water on to boil, add juice of two tomatoes and a pinch
+of salt. When boiling, add one cup of rice and let cook until the water
+has evaporated. Then add melted butter, mix well, and keep in warm
+place, covered, until ready to serve.
+
+
+SPANISH RICE
+
+Put one cup of washed rice in frying-pan with four or five tablespoons
+of poultry fat; add three onions chopped and two cloves of garlic minced
+fine. Fry ten minutes; add one red pepper or one canned pimento chopped,
+or one teaspoon of paprika, and three ripe tomatoes or two cups of
+strained tomatoes and one teaspoon of salt. Cook slowly about one hour,
+and as the water evaporates, add more boiling water to keep from
+burning.
+
+
+LEFT-OVER CEREALS
+
+Oatmeal, hominy, cracked wheat, and other cereals which are left over
+can be added next day to the fresh stock, for they are improved by long
+boiling and do not injure the new supply, or such as is left can be
+molded in large or in small forms, and served cold with cream, or milk
+and sugar. In warm weather cereals are nicer cold than hot. Cold hominy
+and mush, cut into squares and fried, so that a crisp crust is formed on
+both sides,--also hominy or farina, rolled into balls and fried,--are
+good used in place of a vegetable or as a breakfast dish.
+
+Any of the cereals make good pancakes, or a small amount added to the
+ordinary pancake batter improves it.
+
+
+
+
+*EGGS*
+
+
+Eggs and the foods into which they enter are favorite articles of diet
+in most households. They are an agreeable substitute for meat and even
+when high in price make a cheaper dish than meat.
+
+A fresh egg should feel heavy, sink in water, and when held to a bright
+light show a clear round yolk.
+
+
+TO PRESERVE EGGS
+
+In the early spring or fall when eggs are plentiful and at their best,
+pack them away for future use. Use strictly fresh eggs with perfect
+shells (no cracks). Buy water glass at drugstore. Use ten parts water to
+one of water glass. Boil water, when cool add water glass and beat well.
+Use an earthen jar or crock, pack in rows and pour over the liquid
+mixture to cover well. Place old plate over eggs in crock to keep them
+under water. Put cover on jar and keep in cool place. More eggs may be
+added at any time if well covered with the liquid mixture.
+
+For fifteen dozen eggs use one quart water glass.
+
+
+TO KEEP EGG YOLKS
+
+The yolks may be kept several days and be as if just separated from the
+whites if they are placed in a cup previously rinsed with cold water and
+a pinch of salt added to them. The cup must be closely covered with a
+wet cloth, and this must be changed and well rinsed in cold water every
+day.
+
+When whites are left over make a small angel cake or any of the cookies
+which require the whites of egg only.
+
+When yolks are left over use for making mayonnaise.
+
+
+POACHED OR DROPPED EGGS
+
+Fill a pan with boiling, salted water. Break each egg into a wet saucer
+and slip it into the water; set the pan back where water will not boil.
+Dip the water over the eggs with a spoon. When the white is firm and a
+film has formed over the yolk, they are cooked. Take them up with a
+skimmer, drain and serve hot, on toast. Season with salt.
+
+
+BOILED EGGS
+
+Soft-boiled eggs may be prepared in two ways. The eggs may be dropped
+carefully into boiling water and boiled three minutes, or they may be
+placed in a covered vessel of boiling water and allowed to stand in a
+warm place (but not on the stove) for ten minutes. Eggs prepared in this
+way are sometimes called "Coddled Eggs." They are much more delicate and
+digestible than the usual "Boiled Eggs."
+
+Hard-boiled eggs should be cooked in boiling water for fifteen or twenty
+minutes and then dropped in cold water to prevent the yolk from turning
+dark.
+
+
+SCRAMBLED EGGS
+
+Break into a bowl as many eggs as required, add salt and pepper. Have
+some very hot butter in the frying-pan on the stove; pour in the eggs,
+stir constantly until set, not stiff, and serve on a hot platter at
+once.
+
+
+FRIED EGGS
+
+Melt in a frying-pan a piece of butter, or fat for a meat meal. When
+hot, drop in the eggs, one at a time, being careful not to break the
+yolk. When the white of the egg is set they are done, though some
+persons like them turned over and cooked on the other side. Remove from
+the pan with a cake turner.
+
+
+BAKED EGGS
+
+Butter individual baking dishes and break an egg in each, being careful
+to keep the yolk whole. Put on each egg a bit of butter, a little pepper
+and salt. Bake in moderate oven from four to six minutes.
+
+
+BAKED EGGS WITH CHEESE
+
+Butter a baking dish of a size necessary for number of eggs desired,
+break eggs into dish, add salt, paprika, pepper to taste, one tablespoon
+of cream, and two tablespoons of grated cheese.
+
+Place dish in a pan of hot water in moderate oven for five minutes until
+eggs are set.
+
+
+TOMATO WITH EGG
+
+Cut top from tomatoes, remove seeds, put a raw egg in each tomato, dust
+with salt, pepper, and finely chopped parsley. Place in moderate oven
+until egg is set. Serve with cream sauce.
+
+
+BAKED EGG WITH TOMATOES
+
+Remove the skin from six fresh tomatoes or take one-half can of
+tomatoes, chop them and put them on stove and cook for twenty minutes;
+season with one tablespoon of chopped parsley, half an onion chopped,
+salt and pepper; thicken at the end of that time with one teaspoon of
+melted butter mixed with one tablespoon of flour. Put aside to cool.
+Then mix in the yolks of four eggs well beaten, and lastly cut and fold
+in the four whites. Butter a pudding dish and set this mixture in the
+oven in a pan of lukewarm water and bake in a moderate oven until a
+golden brown.
+
+
+PLAIN OMELET
+
+To make an omelet for breakfast or luncheon for two persons, take three
+eggs, three tablespoons of sweet milk and a saltspoon of salt. Whip the
+yolks of the eggs, the milk and salt to a light foam with an egg whip.
+Slowly add the yolk mixture to the whites of the eggs, which should be
+beaten to a stiff froth in a big bowl. After the yolks and milk are well
+whipped through the whites, beat the whole together for a few minutes
+with the egg-beater.
+
+In an omelet pan or a large frying-pan put a tablespoon of good butter.
+When the butter is bubbling hot, pour in the omelet mixture. Stir it
+lightly for the first minute with a broad-bladed knife, then stop
+stirring it; and, as the mixture begins to stiffen around the edge, fold
+the omelet toward the centre with the knife. As soon as it is properly
+folded, turn it over on a hot platter. Decorate with sprigs of parsley
+and serve.
+
+
+SWEET OMELET
+
+Six eggs, two tablespoons of flour, one cup of cold milk. Wet the flour
+with a little of the milk, then add the rest of the milk and the yolks
+of the eggs. Beat the whites of the eggs to a stiff froth and pour into
+the flour, milk and yolks. Put a piece of butter into a spider and let
+it get hot, but not so hot that the butter will burn. Then pour the
+mixture in and put in a moderate oven to bake in the spider. It takes
+about ten minutes to bake. Then slip a knife under it and loosen it and
+slip off on a large plate. Sift powdered sugar on top and serve with a
+slice of lemon.
+
+
+SWEET OMELET FOR ONE
+
+One egg, beat white separately, two tablespoons of cold sweet milk, a
+pinch of salt. Brown on both sides or roll, spread with compote or
+sprinkle powdered sugar thickly over it. Serve at once.
+
+
+SPANISH OMELET
+
+In a chopping bowl place two nice large ripe tomatoes, first peeling
+them; one large or two medium-sized white Texas onions, two sprigs of
+parsley, and one large green-bell pepper, first removing most of its
+seeds.
+
+Chop these ingredients well together quite fine, turn them into a
+saucepan and let them cook over rather a brisk heat until quite soft.
+Put no water in this mixture. Add a tablespoon of olive oil or of butter
+before it begins to cook and season well with salt and red pepper.
+
+Make the omelet the same as the plain one, but use water instead of milk
+in mixing it, and only use two tablespoons of water for the six eggs
+required.
+
+After the eggs are sufficiently beaten, mixed, and in the pan over the
+fire, and when the edges begin to stiffen, cover the surface of the
+omelet to within an inch of the edge with the cooked vegetables. Fold
+the omelet quickly and turn it on a hot platter. Pour around it all the
+vegetables left in the pan and serve.
+
+
+RUM OMELET
+
+Take six eggs, beat whites and yolks well, add a pinch of salt and a
+teaspoon of brandy. Fry in a spider quickly and spread with a compote of
+huckleberries or any other fruit. Roll up the omelet, pour a very small
+wineglass of rum over it, light it and serve at once.
+
+
+SWEET ALMOND OMELET
+
+Prepare one-half cup of sweet almonds, blanched, chopped fine and
+pounded smooth. Beat four eggs slightly, add four tablespoons of cream
+and turn it into a hot omelet pan on which you have melted one
+tablespoon, of butter. Cook carefully, drawing the cooked portion into
+the centre and tilting the pan to allow the liquid part to run over the
+bare pan. When nearly all set, sprinkle the almonds over the surface and
+turn the edges over until well rolled. Then slip it out on a hot dish
+and dredge with powdered sugar, and scatter several salted almonds over
+the top. Serve immediately.
+
+
+CORN OMELET
+
+Take one-half cup of canned corn and chop it very fine (or the same
+amount cut from the cob). Add to that the yolk of one egg, well beaten
+with pepper and salt to taste, and two tablespoons of cream. Beat the
+white of the egg very stiff and stir in just before cooking. Have the
+pan very hot and profusely buttered. Pour the mixture on, and when
+nicely browned, turn one half over the other, as in cooking other
+omelets.
+
+
+HERB OMELET
+
+Take six eggs and beat well in a bowl. Add two tablespoons of cold water
+and a quarter of a teaspoon of salt, a pinch of pepper, a teaspoon of
+chopped parsley, a quarter of a teaspoon of grated onion and a teaspoon
+of fine butter, shaved in little pieces. Mix well with a wooden spoon.
+Dissolve in the spider the butter and add at once the beaten eggs, etc.,
+inclining the spider to the handle for an instant and then shaking the
+omelet into the centre and turn up the right edge, then the left and fry
+briskly five minutes and serve.
+
+
+POACHED EGGS WITH FRIED TOMATOES
+
+Fry tomatoes (cut one-half inch thick) in butter, pepper and salt. Have
+prepared slices of bread cut round, and fried in butter. Put on a hot
+platter with a slice of tomato on each. Poach as many eggs as are
+required, in boiling salt water. Lift out very carefully, placing one
+egg on each tomato. Add to the gravy in which tomatoes were fried, two
+tablespoons of cream, one teaspoon of any pungent sauce, one teaspoon of
+mushroom catsup, juice of half a lemon, and a teaspoon of flour to
+thicken. Cook up once and pour over eggs. Serve very hot.
+
+
+EGGS POACHED IN TOMATO SAUCE
+
+Make a sauce of one tablespoon of butter, one tablespoon of flour, one
+and one-half cups of canned tomatoes rubbed through a strainer, a pinch
+of soda, salt, pepper and sugar to taste. When sufficiently cooked drop
+in the required number of eggs, cook until the white is firm, basting
+the eggs often with the sauce. When done, lift the eggs carefully to
+squares of toast and pour the sauce around them.
+
+
+EGGS PIQUANT
+
+Set to boil the following mixture: Pour into the kettle water to the
+depth of about one inch, adding a little salt and half a cup of vinegar.
+When this boils, break in as many fresh eggs, one at a time, as you
+desire to have. Do this carefully so as not to break the yolks. As soon
+as the whites of the eggs are boiled, take up carefully with a
+perforated skimmer and lay in cold water. Then remove to a large platter
+and pour over the following sauce: Strain the sauce the eggs were boiled
+in and set away until you have rubbed or grated two hard-boiled eggs,
+yolks only. Add a tablespoon of butter rubbed very hard and add also
+some sugar and part of the strained sauce. Boil up once and pour over
+the eggs. Garnish with parsley.
+
+
+OMELET SOUFFLÉ
+
+Yolks of six eggs and six tablespoons of powdered sugar, added
+gradually, and both beaten together until thick and smooth; juice of one
+lemon and a little grated rind; whites beaten as stiff as possible,
+stirred together. Put into a warm well-buttered dish; bake in quick oven
+ten minutes.
+
+
+WHITE SAUCE OMELET
+
+Make a white sauce of one tablespoon of butter blended with two
+tablespoons of flour, one-half teaspoon of salt, pinch of pepper and one
+teaspoon of sugar, adding one-half cup each of milk and cream. Beat the
+yolks of five eggs and stir them into the sauce, then add the stiffly
+beaten whites of the eggs, folding them in carefully. Melt two
+tablespoons of butter in the omelet pan, when it is hot put in the
+mixture and let it stand in a moderate heat for two minutes, place in a
+hot oven and cook until set. Remove from the oven, turn on a hot platter
+and serve.
+
+
+EGGS WITH CREAM DRESSING
+
+Blend two tablespoons of butter with three tablespoons of flour. Place
+on range and stir until the butter is melted. Add one and one-half cups
+of milk, stirring all the time until the mixture is thick; season with
+one teaspoon of salt and a few grains of pepper. Separate the whites of
+six hard-boiled eggs from the yolks. Chop the whites fine and add to the
+dressing. Arrange slices of toast on a hot platter, pour the dressing
+over them; force the yolks through a ricer onto the toast and dressing;
+serve hot.
+
+
+SCALLOPED EGGS
+
+Use above recipe and mix one cup of bread crumbs with one tablespoon of
+butter, sprinkle this over dish and bake fifteen minutes in a hot oven.
+
+
+EGGS À LA MEXICANA
+
+Boil six dried Spanish peppers twenty minutes. Drain, remove the seeds,
+and chop fine. Fry in butter half an onion and one clove of garlic. Add
+one cup of uncooked rice, cover with one cup of water and cook till
+tender. Add a lump of butter, salt, and, when done, cover with six eggs;
+then scramble all together. Serve on a hot dish.
+
+
+EGGS SPANISH
+
+Boil eggs hard; after cooling, remove shells and halve lengthwise. Cook
+for thirty minutes fresh or canned tomatoes with minced green onions,
+garlic, parsley, a laurel leaf, salt, pepper, and cayenne pepper to
+taste. Strain. Melt a slice of butter, add a little flour, and then add
+sauce gradually. Cook ten minutes; place eggs carefully in sauce and
+serve.
+
+
+FRESH MUSHROOMS WITH EGGS
+
+Peel nine good-sized mushrooms without using the stems and chop very
+fine; fry two tablespoons of butter and two finely chopped onions
+without browning. Add the mushrooms and steam them by covering the pan
+after seasoning with salt, pepper and paprika. Before serving, beat six
+whole eggs and scramble with the mushrooms. Serve on hot buttered toast.
+
+
+EGG RAREBIT
+
+Make a cream sauce. Grate one-half pound American and Swiss cheese
+mixed, or American alone; add to the sauce. Chop three hard-boiled eggs,
+add to the sauce, season with salt and pepper, and serve on buttered
+toast.
+
+
+KROSPHADA
+
+Place two sliced onions with two ounces each of sugar and spices, pepper
+and salt to taste, in a pint of pure malt vinegar and boil gently until
+the onions are nearly done. Let it cool a little and then stir in six
+beaten eggs and sufficient crumbled ginger-bread to make the whole quite
+thick. Place again over the fire for a few minutes, stirring frequently
+and mashing the mixture into a uniform paste, but be very careful that
+it does not boil.
+
+
+CURRIED EGGS
+
+Melt four tablespoons of butter in a frying-pan, add one onion chopped
+fine and cook until straw colored. Then add one tablespoon of curry
+powder. Make a smooth paste of one-fourth of a cup of water and two
+tablespoons of flour; add one tablespoon of lemon juice and one-half
+teaspoon of salt. Add to the first mixture; boil five minutes. Arrange
+six hard-boiled eggs in a border of rice and pour the dressing over all.
+
+
+FRICASSEED EGGS
+
+Take six hard-boiled eggs, remove shells. Roll them in flour, then in
+egg to which has been added one-half teaspoon of oil, one-half teaspoon
+of vinegar, a few drops of onion juice, one teaspoon chopped parsley, a
+little nutmeg and salt. When quite covered, roll in vermicelli that has
+been broken into fine bits and fry in deep beef drippings. Serve with
+the following sauce: One tablespoon of fat; one tablespoon of flour,
+browned together; add one-half cup of white wine and a cup of bouillon.
+Season with salt and cayenne and boil five minutes. Add one teaspoon
+each of chopped chives and parsley, some chopped olives and mushrooms;
+bring to a boil again and pour over the eggs.
+
+
+EGGS EN MARINADE
+
+Mix equal quantities of water and good meat gravy, two tablespoons each,
+with a teaspoon of vinegar and a seasoning of pepper and salt. Put in a
+stew-pan and stir in gradually two well-beaten, yolks of eggs. When it
+thickens and before it boils, have ready a half dozen nicely poached
+eggs and pour the sauce over them. Garnish with parsley.
+
+
+SCALLOPED EGGS (FLEISCHIG)
+
+Make a force-meat of chopped tongue, bread crumbs, pepper, salt, a
+little parsley, one tablespoon of melted fat, and soup stock enough to
+make a soft paste. Half fill patty-pans with the mixture. Break an egg
+carefully on the top of each, sprinkle with a little salt, pepper and
+cracker dust. Put in the oven and bake about ten minutes. Serve hot.
+
+
+SCRAMBLED EGGS WITH BRAINS
+
+Scald brains with hot water, clean and skin, and boil a few minutes in
+fresh water. Melt a little fat in skillet, put in brains, finely
+chopped, and stir well until dry and done. Add one teaspoon of chopped
+parsley, pinch of salt, and three eggs well-beaten. Stir with a fork
+until eggs are evenly cooked, put on hot platter, and serve immediately.
+
+
+SCRAMBLED EGGS WITH SAUSAGE
+
+Take one pound of cold, boiled sausage, skin and slice in half-inch
+pieces. Place in a frying-pan with two tablespoons of hot fat; brown on
+both sides a few minutes and just before serving add three eggs, beaten
+slightly; mix; and cook until the eggs are set and serve immediately.
+
+Chopped tongue root may be used instead of sausage.
+
+
+SMOKED BRISKET OF BEEF AND EGGS
+
+Take slices of smoked breast of beef, brown in frying-pan; place on hot
+platter. Slip as many eggs as are needed in frying-pan and cook gently
+by dripping the hot fat over them until done. Place carefully on the
+beef slices and serve at once.
+
+
+
+
+*CHEESE*
+
+
+Cheese should not be tightly covered. When it becomes dry and hard,
+grate and keep covered until ready to use. It may be added to starchy
+foods.
+
+Care should be exercised in planning meals in which cheese is employed
+as a substitute for meat. As cheese dishes are inclined to be somewhat
+"heavy," they should be offset by crisp, watery vegetables, water cress,
+celery, lettuce, fruit salads and light desserts, preferably fresh or
+cooked fruit. Another point, too, is to be considered. Whether raw or
+cooked, cheese seems to call for the harder kinds of bread--crusty rolls
+or biscuits, zwieback, toast, pulled bread or hard crackers.
+
+A soft, crumbly cheese is best for cooking.
+
+Cheese is sufficiently cooked when melted, if cooked longer it becomes
+tough and leathery.
+
+Baking-soda in cheese dishes which are cooked makes the casein more
+digestible.
+
+
+COTTAGE CHEESE (POT CHEESE)
+
+Heat sour milk slowly until the whey rises to the top; pour it off, put
+the curd in a bag and let it dry for six hours without squeezing it.
+Pour it into a bowl and break it fine with a wooden spoon. Season with
+salt. Mold into balls and keep in a cool place. It is best when fresh.
+
+
+KOCH KAESE (BOILED CHEESE)
+
+Press one quart of fine cottage cheese through a coarse sieve or
+colander and set it away in a cool place for a week, stirring it once or
+twice during that time; when it has become quite strong, stir it smooth
+with a wooden or silver spoon; add a saltspoon of salt and one-fourth as
+much of caraway seed, yolks of two eggs and an even tablespoon of flour
+which has been previously dissolved in about one-half cup of cold milk;
+stir the flour and milk until it is a smooth paste, adding a lump of
+butter, about the size of an egg; add all to the cheese. Put the cheese
+on to boil until quite thick; stirring occasionally; boil altogether
+about one-half hour, stirring constantly the last ten minutes; the
+cheese must look smooth as velvet. Pour it into a dish which has been
+previously rinsed in cold water. Set it away in a cool place; to keep it
+any length of time, cover it with a clean cloth which has been dipped in
+and wrung out of beer. This cheese is excellent for rye bread
+sandwiches.
+
+
+A DELICIOUS CREAM CHEESE
+
+Sweet milk is allowed to stand until it is like a jelly, but does not
+separate. Then it is poured into a cheese-cloth bag and hung up to drain
+until all the water is out of it and only the rich creamy substance
+remains. Sometimes it takes from twelve to twenty-four hours. At the end
+of this time the cheese is turned from the bag into a bowl; then to
+every pint of the cheesy substance a tablespoon of butter is added and
+enough salt to season it palatably. Then it is whipped up with a fork
+until it is a smooth paste and enough put on a plate to make a little
+brick, like a Philadelphia cheese. With two knives, one in each hand,
+lightly press the cheese together in the shape of a brick, smooth it
+over the top and put it away to cool. One quart of rich sour milk will
+make a good sized cheese.
+
+
+CHEESE BALLS, No. 1
+
+Take one cake of cream cheese, one-quarter of a pound of chopped figs,
+one-quarter of a pound of chopped walnuts, roll into balls and serve on
+lettuce leaves.
+
+
+CHEESE BALLS, No. 2
+
+Mix one cake Neufchatel cheese, a piece of butter the size of the
+cheese, one tablespoon of cream, one-quarter teaspoon of salt and six
+dashes of Tabasco Sauce and form one large ball or several small ones
+and roll in chopped pecan nuts.
+
+
+CHEESE SOUFFLÉ
+
+Dissolve one and one-half tablespoons of butter, add one tablespoon of
+flour, stir until it loosens from the pan; add one and one-half cups of
+rich milk, pepper and salt. Take from the fire, add gradually four egg
+yolks and three-quarters of a cup of grated cheese, then the stiffly
+beaten whites of eggs. Bake in a hot oven in china ramekins about
+fifteen minutes and serve immediately.
+
+
+CHEESE TIMBALS FOR TWELVE PEOPLE
+
+Take one pint of milk, four tablespoons of flour, and use enough of the
+milk to dissolve the flour, the balance put in double boiler; when it
+boils, add the dissolved flour, then add one-quarter pound imported
+Swiss cheese grated. Let these two boil for fifteen minutes; when cool,
+add the yolks of four eggs; drop one in at a time and beat, then strain
+through a fine sieve about ten minutes before you put in the pans; beat
+the whites of two eggs and put in the above and mix; grease timbal
+forms, fill three-quarters full only; bake in pan of boiling water
+twenty minutes. Let them stand about two minutes, turn out on little
+plates, and serve with tomato sauce, a sprig of parsley put on top of
+each one.
+
+
+WELSH RAREBIT
+
+Melt one tablespoon of butter, add two cups finely cut American cheese,
+when it melts add one-half cup of milk or stale beer, keep stirring
+until it is smooth. Add one-half teaspoon of English mustard, two beaten
+eggs. Cook one minute longer and salt to taste. Serve on toast.
+
+
+GOLDEN BUCK
+
+One pound of cheese, one-eighth pound of butter, one-half glass of ale,
+one teaspoon of mustard, one egg (well beaten), and salt and paprika.
+Put butter in pan, and when melted add cheese cut up or grated; stir,
+and as cheese melts, add ale. When it begins to bubble, add egg well
+beaten. Stir continually to keep from getting stringy. In two or three
+minutes it will be ready to serve. Pour over hot buttered toast. This
+quantity is sufficient for four persons.
+
+
+CHEESE BREAD
+
+Take six thick slices of stale bread, well buttered; cut them in two;
+dip into milk; then place in a baking dish, with alternating layers of
+thinly sliced cheese, having cheese for top. Add half a cup of milk,
+into which a half teaspoon of dry mustard has been put. Bake in quick
+oven fifteen minutes. Serve at once.
+
+
+GREEN CORN, TOMATOES AND CHEESE
+
+Into one tablespoon of melted butter stir two cups of grated cheese
+until it, too, is melted. Add three-quarters of a cup of canned or
+grated fresh corn, one ripe green pepper, stir them, add one egg yolk
+mixed with one-half cup of tomato purée, one teaspoon of salt, one-half
+teaspoon of paprika. Toast five slices of bread and pour this mixture
+over it. Serve hot.
+
+
+RICE AND CHEESE
+
+Melt two ounces of butter in a stew-pan; fry in the buttery finely
+minced onion. When this is of a nice golden color stir into it a
+quarter of a pound of well-boiled rice. Work it well with a fork and
+then pour all into a buttered pie dish. Dredge over with a good coating
+of grated cheese, sprinkle the surface with melted butter and bake until
+nicely browned.
+
+
+MACARONI AND CHEESE
+
+Break three ounces of macaroni--noodles or spaghetti answer equally
+well--into small pieces, boil in rapidly boiling salted water; when
+tender drain off the water and add half a pint of milk; cook slowly till
+the macaroni has absorbed most of the milk. To half a pint of thick
+white sauce add two ounces of grated cheese and mix with the macaroni;
+last of all add two well-beaten eggs. Butter a pudding mold, sprinkle it
+with browned bread crumbs and pour in the macaroni mixture; steam gently
+for about half an hour, turn out and fill the centre with stewed
+tomatoes and mushrooms.
+
+
+CHEESE OMELET
+
+Cook in double boiler one cup of milk, add one tablespoon of butter, one
+tablespoon of flour blended together and cook till thick; one cup of
+cheese cut up added, and stir till dissolved. Remove from fire and stir
+in yolks of four eggs beaten, one-half teaspoon of salt (pepper). Fold
+in whites of four eggs beaten stiff and a pinch of baking powder. Bake
+in a buttered dish one-half hour.
+
+
+CHEESE AND SWEET GREEN PEPPERS
+
+Cheese and peppers make a very nice combination. Melt two ounces of
+cheese, add a tablespoon of chopped peppers and the same amount of
+butter, a little paprika, salt, and if liked, mustard. When the
+ingredients have been well blended pour the mixture on hot buttered
+toast and serve.
+
+
+CHEESE FONDUE
+
+Soak one-half cup of bread crumbs in one scant cup of milk; dissolve a
+speck of bicarbonate of soda in a drop of hot water and add to the milk,
+one egg, yolk and white beaten separately, one-half cup of dry cheese
+grated, one tablespoon of butter, salt and pepper to taste, beat well,
+pour into a well buttered baking dish, strew dry crumbs moistened with
+butter over the top, and bake in a hot oven until light brown. Serve at
+once in the dish in which it is baked.
+
+
+TOMATOES, EGGS AND CHEESE (HUNGARIAN STYLE)
+
+Place two tablespoons of butter in a pan (after having the water boil to
+heat the pan). Let butter melt, add one small onion chopped fine and
+cook until soft, a pint of tomatoes strained and let come to a boil; add
+one-half pound mild cheese cut fine; and stir until smooth. Break in
+three eggs and stir hard until eggs are done. Serve on buttered toast.
+
+
+CRACKERS AND CHEESE
+
+Split in two some Bent's water biscuits; moisten them with hot water and
+pour over each piece a little melted butter and French mustard; then
+spread with a thick layer of grated cheese; sprinkle with paprika or
+cayenne. Place them in a hot oven until the cheese is soft and creamy.
+
+
+RAMEKINS OF EGG AND CHEESE
+
+Beat three new-laid eggs and blend thoroughly with two ounces of grated
+cheese and one ounce of partly melted butter. Place the mixture in
+little pans or saucers and bake in the oven.
+
+
+
+
+*BREAD*
+
+
+Home-made bread is very much more palatable and more nutritious than
+baker's bread and it is worth while to spend time and effort in its
+preparation.
+
+To make good bread, it is necessary to have good flour, fresh yeast and
+the liquid used in moistening must be neither too hot nor too cold or
+the bread will not rise properly.
+
+
+FLOUR
+
+The housekeeper should know about the different kinds of flour. We get
+the bread flour from the spring wheat; the pastry flour from the winter
+wheat.
+
+Bread flour contains more gluten than pastry flour and is used for bread
+on that account. Pastry flour having less gluten and slightly more
+starch is more suitable for pastry and cake mixtures and is used
+wherever softness and lightness are desired.
+
+Graham flour is the whole kernel of wheat ground.
+
+Entire wheat flour is the flour resulting from the grinding of all but
+the outer layer of the wheat.
+
+Rye flour is next best to wheat flour for bread making, but is generally
+combined with wheal flour, since by itself it makes a sticky bread.
+
+Cornmeal is also combined with wheat flour.
+
+Variety bread is composed of bread flour, rye flour and cornmeal
+combined in one loaf.
+
+If flour is musty; it is not kosher and must be destroyed. Keep flour
+either in tins or barrels in a dry atmosphere.
+
+
+YEAST
+
+In cities where fresh compressed yeast can be obtained, it is not worth
+while to prepare one's own.
+
+Compressed yeast is always in proper condition to use until it becomes
+soft, often the yeast cakes are slightly discolored, but this does not
+affect the yeast, being caused by the oxidation of the starch in the
+cake.
+
+Keep yeast in cool place.
+
+
+HOME MADE YEAST
+
+Grate six large raw potatoes, have ready a gallon of water in which you
+have boiled one and one-half cups of hops. Strain through a fine hair
+sieve, boiling hot, over the potatoes, stirring well, or the mixture
+will thicken like starch. Add a scant cup of sugar and one-half cup of
+salt. When cold, add a yeast cake or a cup of fresh yeast. Let it stand
+until a thick foam rises on the top. Bottle in a few days. If kept in a
+cool place, this yeast will last a long time. Use one cup of yeast for
+one large baking. In making yeast, from time to time, use a cup of the
+same with which to start the new yeast.
+
+One cup of liquid yeast is equal to one cake of compressed yeast.
+
+When yeast is not obtainable to start the fermentation in making yeast,
+mix a thin batter of flour and water, and let it stand in a warm place
+until it is full of bubbles. This ferment has only half the strength of
+yeast so double the amount must be used.
+
+
+TO MAKE BREAD
+
+Try the yeast always by setting to raise in a cup of lukewarm water or
+milk, if you use compressed yeast add salt and sugar.
+
+If it rises in the course of ten or fifteen minutes, the yeast is fit to
+use. In making bread always use sifted flour. Set a sponge with lukewarm
+milk or water, keeping it covered in a warm place until very light, then
+mold this sponge by adding flour, until very light into one large ball,
+then knead well and steadily for twenty minutes. Set to rise again in a
+warm place free from drafts, and when it has risen to double its former
+bulk, take a knife, cut through the dough in several places, then place
+this dough on a baking board which has been sprinkled with flour. Work
+with the palm of the hand, always kneading towards the centre of the
+ball (the dough must rebound like a rubber ball). When this leaves the
+board and the hands perfectly clean the dough may be formed into loaves
+or rolls.
+
+Place in pan, greased slightly with a good oil, let rise until the
+imprint of the finger does not remain, and bake.
+
+The oven for baking bread should be hot enough to brown a teaspoon of
+flour in five minutes.
+
+If baked in a coal range, the fire must be just the proper heat so as
+not to have to add fuel or shake the stove.
+
+If baked in a gas range, light oven to full heat five minutes before
+putting the bread in the oven, and bake in a moderately hot oven
+forty-five minutes, unless the loaves are very large when one hour will
+be the proper time.
+
+When taken from the oven, the bread may be wrapped in a clean towel
+wrung out of warm water (this prevents the crust from becoming hard);
+place bread in slanting position or allow it to cool on a wire rack.
+
+
+WHITE BREAD
+
+Set the dough at night and bake early in the morning; take one-half cake
+of compressed yeast, set in a cup of lukewarm milk or water adding a
+teaspoon of salt and a tablespoon of sugar. Let this rise, if it does
+not, the yeast is not fresh or good. Measure eight cups of sifted flour
+into a deep bread bowl, add one teaspoon of salt; make a depression in
+the centre, pour in the risen yeast and one cup of lukewarm milk or
+water. In winter be sure that the bowl, flour, milk, in fact everything
+has been thoroughly warmed before mixing. Mix the dough slowly with a
+wooden spoon and then knead as directed.
+
+This amount will make two loaves, either twisted or in small bread pans.
+Bake forty-five minutes in a moderate oven.
+
+If the bread is set in the morning use a cake of compressed yeast and
+bake the loaves in the afternoon.
+
+
+INDIVIDUAL LOAVES
+
+Make dough according to the above recipe. Work small pieces of dough
+into strands a finger long, and take three strands for each loaf. Make
+small as possible, brush with beaten egg; or sweetened water and
+sprinkle with poppy seed (mohn). Allow them to rise before setting them
+in the oven. These are called "Vienna loaves" and are used at weddings,
+parties and for the Succoth festival in the Succah.
+
+If one-half cake of yeast has been used, the half cake of yeast which is
+left over, can be kept in good condition several days by rewrapping it
+in the tinfoil and keeping it in a cool, dry place.
+
+
+BUTTERBARCHES
+
+Dissolve one cake of compressed yeast in one-half cup of lukewarm milk,
+add a teaspoon of salt, and a tablespoon of sugar and let it rise. Then
+make a soft dough of eight cups of sifted flour and as much milk as is
+required to work it, about two cups; add the yeast, one-half cup of
+sugar, four tablespoons of butter dissolved in the warm milk, the grated
+peel of a lemon, two or three dozen raisins seeded, and two eggs well
+beaten. Work this dough perfectly smooth with the palm of your hand,
+adding more flour if necessary. It is hardly possible to tell the exact
+amount of flour to use; experience will teach you when you have added
+enough. Different brands of flour vary, some being drier than others.
+Work the dough as directed, set it aside covered until it is double the
+bulk of the original piece of dough. Then work again and divide the
+dough into two parts, and divide each of the pieces of dough into three
+parts. Work the six pieces of dough thoroughly and then roll each piece
+into a long strand; three of which are to be longer than the other
+three. Braid the three long strands into one braid (should be thicker in
+the centre than at the end), and braid the shorter strands into one
+braid and lay it on, top of the long braid, pressing the ends together.
+Butter a long baking-pan, lift the barches into the pan and set in a
+warm place to rise again for about one-half hour. Then brush the top
+with beaten egg and sprinkle poppy seed all over the top. Bake in a
+moderate oven one hour.
+
+
+BARCHES
+
+These are to be used for a meat meal and are made in the same manner as
+butter barches, omitting the milk and butter; use water and a little
+shortening of dripping or rendered fat or a vegetable oil; grate a dozen
+almonds (blanched) and add with two well-beaten eggs, one-half cup of
+sugar, salt, raisins and the grated peel of one lemon. Work just as you
+would butter barches. Bake one hour in moderate oven. Wrap in a damp,
+clean towel as soon as baked to prevent the crust from becoming too
+hard.
+
+
+POTATO BREAD
+
+Add one medium-sized mashed boiled potato to any of the foregoing
+recipes. This will give a more moist bread, which retains its freshness
+longer.
+
+
+GRAHAM BREAD
+
+Dissolve one cake of compressed yeast and four tablespoons of light
+brown sugar or molasses in one cup of lukewarm water and one cup of milk
+which has been scalded and cooled to lukewarm. Add two tablespoons of
+melted butter, then four cups of Graham flour and one cup of white flour
+(sifted), adding flour gradually, and one teaspoon of salt. Knead
+thoroughly, being sure to keep dough soft. Cover and set aside in a warm
+place to rise for about two hours. When double in bulk, turn out on
+kneading board, mold into loaves, and place in well-greased pans, cover
+and set to rise again--about one hour or until light. Bake one hour, in
+a slower oven than for white bread. If wanted for overnight use one-half
+cake of yeast and an extra half teaspoon of salt.
+
+
+GLUTEN BREAD
+
+Dissolve one cake of compressed yeast and one tablespoon of sugar in one
+cup of milk, scalded and cooled, and one cup of lukewarm water; add one
+level tablespoon of butter then three cups of gluten flour gradually,
+and one teaspoon of salt. Knead thoroughly until smooth and elastic;
+place in well-greased bowl; cover and set aside in a warm place, free
+from draught, to rise until light, which should be in about two hours.
+Mold into loaves; place in greased pans, filling them half full. Cover,
+let rise again, and when double in bulk, which should be in about one
+hour, bake in moderate oven forty-five minutes.
+
+This will make two one-pound loaves. For diet use omit shortening and
+sugar.
+
+
+RAISIN BREAD
+
+Make dough as directed for Butterbarches, using one-quarter cup of
+raisins and omitting the lemon and egg. Form in loaves, fill
+well-greased pans half full; cover and let rise until light; about one
+hour. Glaze with egg diluted with water, and bake forty-five minutes.
+
+
+ROLLED OATS BREAD
+
+Pour two cups of boiling water over two cups of rolled oats, cover and
+let stand until lukewarm. Dissolve one cake of compressed yeast and
+one-fourth cup of brown sugar in one-half cup of lukewarm water, add two
+tablespoons of shortening, the oatmeal and the water in which it has
+been swelling. Beat well, add about three cups of flour to make a dough,
+also add one teaspoon of salt. Let rise until it doubles in bulk. Mold
+into two loaves in pan and bake forty-five minutes.
+
+
+POTATO-RYE BREAD
+
+Cook one quart of potatoes diced, in boiling water until tender. Strain,
+reserving potato water. Measure and add enough more water to make three
+cups. Let come to a boil, add one-quarter cup of salt, and very
+gradually one and one-quarter cups of cornmeal. Cook two minutes,
+stirring constantly until thick. Remove from fire, add two tablespoons
+of any kind of fat, the potatoes riced or mashed and when cooled two
+cups of flour; then one tablespoon of sugar and one cake of yeast
+dissolved in one cup of lukewarm water. Mix and knead to a stiff dough
+adding wheat flour to keep it from sticking. Cover, set aside in a warm
+place overnight, or until double its bulk. Shape into four loaves, let
+rise again; bake in a moderate oven one hour or more, until well done.
+Glaze with egg diluted with water before putting in the oven. These
+loaves will keep moist one week.
+
+
+RYE BREAD (AMERICAN) No. 1
+
+Dissolve one cake compressed yeast in two cups of lukewarm water and one
+cup of milk which has been scalded and cooled; or if so desired the milk
+may be omitted and all water used; add two and one-half cups of rye
+flour or enough to make a sponge. Beat well; cover and set aside in a
+warm place, free from draught, to rise about two hours. When light add
+one and one-half cups of sifted white flour, one tablespoon of melted
+butter or oil, two and one-half cups of rye flour to make a soft dough
+and last one tablespoon of salt. Turn on a board and knead or pound it
+five minutes. Place in greased bowl; cover and let rise until double in
+bulk--about two hours. Turn on board and shape into loaves; place in
+floured shallow pans; cover and let rise again until light--about one
+hour. Brush with white of egg and water, to glaze. With sharp knife cut
+lightly three strokes diagonally across top, and place in oven. Bake in
+slower oven than for white bread. Caraway seeds may be used if desired.
+
+By adding one-half cup of sour dough, left from previous baking, an acid
+flavor is obtained, which is considered by many a great improvement.
+This should be added to the sponge.
+
+
+RYE BREAD, No. 2
+
+Sift three cups of rye flour, three cups of wheat flour and two
+teaspoons of salt in a bowl. Dissolve one-half cake of compressed yeast
+or any other yeast in two cups of lukewarm water. When the yeast is
+dissolved pour it into the flour and make into a dough. Lay it on a
+kneading board, and knead until smooth and elastic, put it back into the
+bowl, cover with a towel, and set aside overnight to rise. Next morning,
+lay the dough on a biscuit or kneading board again and knead well. Make
+into a loaf, put into a pan, and when well risen, moisten the top with a
+little cold water and bake in a moderate oven.
+
+
+ZWIEBEL PLATZ
+
+Take a piece of rye bread dough. After it has risen sufficiently roll
+out quite thin, butter a long cake pan and put in the rolled dough.
+Brush with melted butter; chop some onions very fine, strew thickly on
+top of cake, sprinkle with salt, put flakes of butter here and there.
+Another way is to chop up parsley and use in place of onions. Then
+called "Petersilien Platz."
+
+
+VARIETY BREAD
+
+Dissolve one cake of compressed yeast in two cups of lukewarm water or
+milk, add two teaspoons of salt, three cups of bread or wheat flour, one
+cup of cornmeal, one cup of rye flour and one-half cup of dark molasses,
+and mix very thoroughly. Let rise, shape into loaves, let rise again and
+bake in a moderate oven for forty-five minutes.
+
+
+ROLLS
+
+Take bread dough, when ready to shape into loaves and make a long even
+roll. Cut into small even pieces, and shape with thumb and fingers into
+round balls. Set close together in a shallow pan, let rise until double
+the bulk, and bake in a hot oven from ten to twenty minutes. If crusty
+rolls are desired, set apart in a shallow pan, bake well, and cool in
+draft.
+
+
+TEA ROLLS
+
+Scald one cup of milk and when lukewarm dissolve one cake of compressed
+yeast and add one and one-half cups of flour. Beat thoroughly, cover and
+allow to stand until light. Add one-quarter cup of sugar, one and
+one-half teaspoons of salt, two eggs, one-third cup of butter and enough
+flour to knead. Allow to rise again until light. Shape into round or
+small oblong finger rolls, and place in buttered pans close together,
+when light bake in hot oven.
+
+
+CRESCENT ROLLS
+
+Take bread or kitchen dough, and when well risen, toss on floured baking
+board, roll into a square sheet, one-quarter inch thick. Spread with
+melted butter, and cut into six-inch squares, then cut each square into
+two equal parts through opposite corners, thus forming two triangles.
+Roll over and over from the longest side to the opposite corner and then
+shape the rolls into half moons or crescents. Place in floured or
+greased pans, rather far apart; brush with beaten yolk to which a little
+cold water has been added and sprinkle tops of crescents or horns with
+poppy seed. Set in warm place to and, when double its bulk, bake in hot
+oven until brown and crusty.
+
+
+BUNS
+
+Make same as tea rolls. When well risen mold into small round buns;
+place in well-greased pans, one inch apart. Coyer set aside to rise
+until light--about one hour. Brush with egg diluted with water; bake
+twenty minutes, just before removing from the oven, brush with sugar
+moistened with a little water.
+
+
+RAISIN OR CURRANT BUNS
+
+Boil two large potatoes and strain the water into a pitcher, dissolve
+two-thirds cake of yeast in a cup. Put potatoes in a pan with a cup of
+sugar; large lump of butter, and teaspoon of salt. The heat of potatoes
+will melt the sugar and butter. Mash with large masher to a cream; pour
+in rest of potato water, add pint of flour and mix together. Then cover
+and set in a warm place all night. In the morning add more flour, mix
+quickly and put currants or raisins in as you turn the dough. This will
+keep them from settling in the bottom of the bread. Put in hot pans and
+bake in a hot oven. This makes a delicious holiday bread. Eat with
+butter, hot or cold.
+
+
+BREAD STICKS
+
+Take pieces of raised bread dough, roll three-eighths inch thick and
+four or five inches long. Place in floured pan, far apart, brush tops
+with beaten yolk and poppy seed. Let rise, bake in a hot oven until
+brown.
+
+
+FRENCH ROLLS
+
+Prepare the yeast as for bread and work just the same; add one-quarter
+cup of butter, one-quarter cup of sugar, one whole egg and one egg yolk
+beaten very light, flavor with mace or a few gratings of lemon peel;
+work until it leaves the hand perfectly clean, then form into rolls, let
+raise, brush with beaten egg, place rolls in pan close together and
+bake.
+
+
+BUTTERED TOAST
+
+Slice even slices of baker's bread, not too thin, put in biscuit pan on
+the top rack of a very hot oven, brown nicely on one side, then turn and
+brown on the other, spread with butter, and a little powdered sugar, if
+desired, and serve at once. Or put the slices on a long fork, hold
+before a red coal fire, without flame, toast on both sides and proceed
+as above.
+
+
+MILK OR CREAM TOAST
+
+Toast as many slices of stale light bread as desired a light brown. Heat
+milk or cream, allowing one-half cup for each slice, add small lump of
+butter. When just at the boiling point, pour over bread which has been
+placed in dish, sprinkle with sugar and cinnamon, cover, and serve
+immediately. Nice for invalids.
+
+
+CINNAMON TOAST FOR TEA
+
+Bread cut thin and browned, but not dried.
+
+Butter the toast while very hot, thinly and evenly, and sprinkle over
+each piece some powdered cinnamon and sugar.
+
+
+ARME RITTER
+
+Beat two eggs slightly, add one-half teaspoon of salt and two-thirds cup
+of milk; dip six slices of stale bread in the mixture. Have a griddle
+hot and well buttered; brown the bread on each side. Serve hot with
+cinnamon and sugar or a sauce.
+
+
+
+
+*COFFEE CAKES (KUCHEN)*
+
+
+RENDERED BUTTER
+
+Procure as much country or Western butter as desired, you may get
+several pounds of it when it is cheap during the summer; or any butter
+unfit for table use may be made sweet and good for cooking purposes and
+will last for months, if prepared in the following manner: Place the
+butter in a deep, iron kettle, filling only half full to prevent boiling
+over. Set it on the fire where it will simmer slowly for several hours.
+Watch carefully that it does not boil over. Do not stir it, but from
+time to time skim it. When perfectly clear, and all the salt and
+sediment has settled at the bottom, the butter is done. Set aside a few
+minutes, then strain into stone jars through a fine sieve, and when cold
+tie up tightly with paper and cloth. Keep in a cool, dry place.
+
+
+COFFEE CAKE (KUCHEN) DOUGH
+
+Soak one-half ounce of yeast in one-half cup of lukewarm milk; when
+dissolved put in a bowl, or round agate pan, and stir in one cup of
+sifted flour, one teaspoon of sugar and one-fourth teaspoon of salt, mix
+thoroughly, and put in a warm place (not hot) to rise, from one to two
+hours.
+
+When well risen, cream well together one cup of sugar and three-fourths
+cup of butter, then add three eggs, five cups of sifted flour, one cup
+of milk and one teaspoon of salt, mix together until light, then stir in
+the risen yeast, and with a spoon work well for ten minutes, and set
+aside to rise again, five or six hours or all night. Dough should not be
+very stiff. When well risen it can be used for cinnamon cake, pies or
+pocket books. This recipe makes one large cinnamon cake, three pies, and
+about one dozen pocket books. If set at night use half the quantity of
+yeast.
+
+
+KAFFEE KUCHEN (CINNAMON)
+
+Butter long and broad cake-pans thoroughly, roll out enough dough to
+cover them, and let it rise about half an hour before baking, then brush
+it well with melted butter. Sprinkle sugar and cinnamon on top and some
+chopped almonds. Take a small lump of butter, a very little flour, some
+sugar and cinnamon and rub it between the hands until it is like lumps
+of almonds, then strew on top of cakes.
+
+
+CINNAMON ROLLS OR SCHNECKEN
+
+Take half the kitchen dough. Roll one-half inch thick and spread well
+with melted butter. Sprinkle generously with scraped maple, brown or
+granulated sugar and cinnamon, then roll. Cut the roll into equal parts
+about one inch thick, place close together endwise in a spider,
+generously buttered, spread with one-fourth inch layer of brown, or
+maple sugar. Let rise until light, and bake ten to twenty minutes in a
+hot oven, a golden brown. Invert the spider, remove rolls and serve
+caramel side up.
+
+
+ABGERUEHRTER KUGELHOPF
+
+Soak one-half ounce of yeast or one cake compressed yeast in a very
+little lukewarm milk; add a pinch of salt and one tablespoon of sugar,
+stir it up smooth and set back of the stove to rise. In the meantime rub
+a scant cup of butter and a scant cup of powdered sugar to a cream, add
+gradually the yolks of four eggs, one at a time and add also the grated
+peel of a lemon. Sift two cups of flour into a bowl, make a depression
+in the centre, pour in, the yeast, one cup of lukewarm milk, and make a
+light batter of this. Add the creamed butter and eggs and stir until it
+forms blisters and leaves the bowl clean. Take one-half cup of cleaned
+and seeded dark raisins and cut up some citron very fine. Dredge flour
+over them before adding, and if necessary, add more flour to the dough,
+which should be of the consistency of cup cake batter. Last add the
+stiffly-beaten whites of the eggs. Place in a well-greased long or round
+pan with tube in centre; let rise until double in bulk, and bake in
+moderate oven until browned and thoroughly done.
+
+
+PLAIN BUNT OR NAPF KUCHEN
+
+Take one cake compressed yeast, add a pinch of salt, one tablespoon of
+sugar, and about two tablespoons of lukewarm water. Stir the yeast until
+it is a smooth paste and set it in a warm place to rise. Sift two and
+one-half cups of flour (use the same size cup for measuring everything
+you are going to use in your cake), make a depression in the centre,
+stir in the yeast and a scant cup of lukewarm milk, make batter, and let
+it rise until you have prepared the following: Rub one-half cup of
+butter and three-fourths cup of powdered sugar to a cream, just as for
+cup cake, then add gradually one egg at a time, using three altogether,
+and stirring all the time in one direction. Work in the risen batter two
+or three spoons at a time between each egg. Grate in the peel of a lemon
+or an orange. Butter the bunt-form well (do this always before you begin
+to work). Blanched almonds may be set in the grooves of the cake-form
+after buttering it. Put in the dough, set it in a warm place and let it
+rise for an hour and a half or two hours. Bake in a moderate oven one
+full hour, covered at first.
+
+
+CHOCOLATE COFFEE CAKE
+
+Pour a bunt kitchen dough into long, well-buttered tins, and when baked
+remove from the oven and cover thickly with boiled chocolate icing.
+
+
+POCKET BOOKS
+
+Take as much of the coffee cake dough as you desire, lay it on a
+well-floured biscuit board and mix just enough more flour with it to
+enable you to roll it out without sticking to the board. Roll out about
+one-fourth inch thick and cut the dough in squares about as long as your
+finger.
+
+Beat the yolk of one egg and two tablespoons of milk together; wet each
+square well with the mixture, lay one raisin in the centre (after the
+seed has been removed from it), sprinkle thickly with sugar and cinnamon
+mixed together, then put a small dab of butter on top. Catch the four
+corners of each square together, so that the inside is protected. Lay
+the pocket books, not too closely together, in a greased pan and set
+aside to rise. When well risen bake in a moderately hot oven until well
+baked and browned nicely.
+
+
+BOLA
+
+Make a good, rich bread dough. Let it rise overnight; next morning; mix
+with dough two eggs; one-half pound of butter well kneaded; stand by
+fire until well risen. When risen, roll out into thin sheets and
+sprinkle with chopped almonds, citron, cinnamon and plenty of brown
+sugar and lumps of butter all through; roll up like jelly-roll, cut in
+pieces a finger long, grease pan, stand pieces in centre, others around
+and let rise before baking. Watch it well while baking.
+
+
+FRENCH COFFEE CAKE (SAVARIN)
+
+Soak one cake of compressed yeast in a little lukewarm water or milk.
+Put the yeast in a cup, add two tablespoons of lukewarm water, a pinch
+of salt and one tablespoon of sugar, stir it up well with a spoon and
+set back of the stove to rise. Rub one-half cup of butter to a cream,
+add one-third cup of powdered sugar and stir constantly in one
+direction. Add the yolks of four eggs, one at a time, and the grated
+peel of a lemon. Sift two cups of flour into a bowl, make a depression
+in the centre of the flour, pour in the yeast and one cup of lukewarm
+milk. Stir and make a light batter of this. Add the creamed butter and
+eggs, stir until it forms blisters and leaves the bowl clean; one-half
+cup of dark raisins, one-half cup of pounded almonds and a little
+citron, cut up very fine, and last the stiff-beaten whites of the eggs.
+Fill your cake forms which have been well-greased, set in a warm place
+to rise until double in bulk, about forty-five minutes, and bake in a
+moderate oven forty-five minutes. Fill the centre with whipped cream and
+serve with rum sauce.
+
+
+BABA À LA PARISIENNE
+
+Prepare the yeast as above; cream a scant cup of butter with four
+tablespoons of sugar, the grated peel of a lemon, add five eggs, one at
+a time, stirring each egg a few minutes before you add the next. Have
+ready two cups of sifted flour and add two spoonfuls between each egg
+until all is used. Make a soft dough of the yeast, a scant cup of
+lukewarm milk, add two spoonfuls between each egg until all is used up,
+a pinch of salt, and one cup of flour. Let it rise for fifteen minutes.
+Now mix all well, rub the form with butter, and blanch one-half cup of
+almonds, cut into long strips and strew all over the form. Fill in the
+mixture or cake batter, let it rise two hours and bake very slowly.
+
+
+MOHN (POPPY SEED) ROLEY POLEY
+
+Roll out a piece of dough large enough to cover your whole baking-board,
+roll thin. Let it rise until you have prepared the filling; grind one
+cup of black poppy seed in a coffee-mill as tight as possible and clean
+it well, throw away the first bit you grind so as not to have the coffee
+taste; put it on to boil with one cup of milk, add two tablespoons of
+butter, one-half cup of seeded raisins, one-half cup of walnuts or
+almonds chopped up fine, two tablespoons of molasses or syrup, and a
+little citron cut up fine. When thick, set it away to cool, and if not
+sweet enough add more sugar and flavor with vanilla. When this mixture
+has cooled, spread on the dough which has risen by this time. Take up
+one corner and roll it up, into a long roll, like a jelly-roll, put in a
+greased pan and let it rise an hour, then spread butter on top and bake
+very slowly. Let it get quite brown, so as to bake through thoroughly.
+When cold cut up in slices, as many as you are going to use at one time
+only.
+
+
+MOHN WACHTEL
+
+Take coffee cake dough. Let the dough rise again; for an hour, spread
+with a poppy seed mixture, after cutting into squares, fold into
+triangles and pinch the edges together. Lay in well-buttered pans, about
+two inches apart, and let them rise again, spread with poppy seed
+filling. Take one-half pound of poppy seed (mohn) which have previously
+been soaked in milk and then ground, add one-quarter of a pound of sugar
+and the yolks of three eggs. Stir this all together in one direction
+until quite thick and then stir in the beaten whites to which you must
+add two ounces of sifted flour and one-quarter of a pound of melted
+butter. Fill the tartlets and bake. The poppy seed filling in Mohn Roley
+Poley may be used in the Mohn Wachtel if so desired.
+
+
+MOHNTORTS
+
+Line a deep pie-plate with a thin sheet of kuchen dough, let it rise
+about half an hour, then fill with a poppy seed filling same as used
+with Mohn Wachtel. Fill the pie-plates and bake.
+
+
+SMALL MOHN CAKES
+
+Roll coffee cake dough out quite thin, spread with melted butter (a
+brush is best for this purpose). Let it rise a little while, then
+sprinkle well with one cup of sugar, add one-half pound of ground poppy
+seed moistened with one-half cup of water, cut into strips about an inch
+wide and four-inches long; roll and put in a well-buttered pan to rise,
+leaving enough space between each and brush, with butter. Bake in
+moderate oven at first, then increase the heat; bake slowly.
+
+
+BERLINER PFANNKUCHEN (PURIM KRAPFEN)
+
+Take one and one-half cups of flour, a pinch of salt sifted into a deep
+bowl, one cup of lukewarm milk and three-fourths cake of compressed
+yeast which has been, dissolved in a little warm water and sugar. Stir
+into a dough, cover with a towel and set away in a warm place to rise.
+When well risen, take one-half cup of butter, one cup of sugar, a little
+salt and rub to a cream. Add two eggs well beaten, stir all well and
+add the risen dough, one teaspoon of salt and work in gradually five
+cups of sifted flour and the grated peel of a lemon. Stir the dough till
+it blisters and leaves the dish perfectly clean at the sides. Let the
+dough rise slowly for about two hours (all yeast dough is better if it
+rises slowly). Take a large baking-board, flour well and roll out the
+dough on it as thin as a double thickness of pasteboard. When it is all
+rolled out, cut with a round cutter the size of a tumbler. When all the
+dough has been cut out, beat up an egg. Spread the beaten egg; on the
+edge of each cake (spread only a few at a time for they would get too
+dry if all were done at once). Then put one-half teaspoon of marmalade,
+jam or jelly on the cake. Put another cake on top of one already spread,
+having cut it with a cutter a little bit smaller than the one used in
+the first place. This makes them stick better and prevents the preserves
+coming out while cooking. Set all away on a floured board or pan about
+two inches apart. Spread the top of each cake with melted butter and let
+them rise from one to two hours. When ready to fry, heat at least two
+pounds of rendered butter or any good vegetable oil in a deep iron
+kettle. Try the butter with a small piece of dough. If it rises
+immediately, put in the doughnuts. In putting them in, place the side
+that is up on the board down in the hot butter. Do not crowd them in the
+kettle as they require room to rise and spread. Cover them with a lid.
+In a few seconds uncover. If they are light brown, turn them over on the
+other side but do not cover them again. When done they will have a white
+stripe around the centre. Take them up with a perforated skimmer, lay on
+a large platter, sprinkle with pulverized sugar. If the butter gets too
+hot take from the fire a minute. These are best eaten fresh.
+
+The doughnuts may be baked in moderately hot oven and when half done
+glazed with sugar and white of egg.
+
+
+TOPFA DALKELN. CHEESE CAKES (HUNGARIAN)
+
+Take one-half ounce of yeast, mix with a little scalded milk which has
+cooled to lukewarm, one-half cup of flour and put aside in a warm place
+to rise. Allow two cups of scalded milk to become lukewarm. Add one
+pound of flour (four cups sifted flour) to the risen sponge, then the
+two cups of milk, mix these very well, cover with a cloth and put aside
+in a warm place to rise. Take one pound of sweet pot cheese, a pinch of
+salt, three egg yolks, rind of one lemon, one-half cup of light colored
+raisins and sugar to taste; mix very well and add the beaten whites and
+mix thoroughly. When the dough is very well risen, place on a pastry
+board, roll out and spread with melted butter, fold these edges over to
+the middle, then the top and bottom over, roll again and spread with
+butter, fold all sides in once more, roll, spread with butter, repeat
+the folding, roll out to one-half inch thickness, cut in three-inch
+squares, place a tablespoon of the cheese mixture in the centre of each
+square, fold over opposite corners, spread egg white over the top of
+each pocket, let rise fifteen minutes or one-half hour and bake in a hot
+oven; when they are well risen, lower heat and bake to a golden brown.
+This will make about thirty cakes. The dough in the above may be used
+with the following filling:
+
+Boil and stone one-half pound of prunes, mash to a pulp, sweeten, add
+the grated peel of a lemon, some cinnamon, etc., and put one teaspoon of
+this into each square. Take up the corners, fasten them firmly, also
+pinch all along the edges and lay in a buttered pan, let them rise half
+an hour before baking. Spread them with melted butter, and bake a nice
+brown.
+
+
+PUFFS (PURIM)
+
+Make the dough same as for Berliner Pfannkuchen, and when well risen
+roll out on a floured board one-half inch thick, cut in triangles, lay
+on floured dishes or board to rise. When well risen, drop into a deep
+kettle of boiling butter and with a spoon baste with the butter until
+brown; remove with a perforated skimmer and sprinkle with powdered
+sugar.
+
+
+KINDLECH
+
+Into a large bowl sift one pound of fine flour. Make a depression in the
+centre and pour into it one yeast cake dissolved in a little milk. Let
+this remain until the milk and yeast have risen a little. Stir in the
+surrounding flour together with three well-beaten eggs, a quarter of a
+pound of butter, six ounces of sugar, a pinch of salt and two cups of
+lukewarm milk. Knead the whole into a smooth dough.
+
+Roll this out very lightly on a well-floured board, brush over with a
+feather dipped in melted butter and strew thickly with chopped almonds,
+sultanas and currants. Next fold over about three fingers' width of the
+dough. Brush the upper surface of this fold with melted butter and strew
+with mixed fruit and almonds. Fold over again and repeat the operation
+until the whole of the dough is folded up in layer somewhat resembling
+a flattened, roley poley pudding. Brush the top well with another
+feather dipped in beaten egg and cut the whole into thick slices or
+fingers. Let them stand for half an hour and then bake for an hour in a
+rather slow oven.
+
+
+A CHEAP COFFEE CAKE
+
+This German coffee cake is made by kneading into a pint of bread dough
+one well-beaten egg, one-half cup of sugar, and a generous tablespoon of
+butter. The mixture is rolled flat, placed in a shallow pan, let rise
+again until very light, sprinkled with finely chopped nuts, dusted over
+with sugar and cinnamon and baked in a quick oven.
+
+
+BOHEMIAN KOLATCHEN
+
+Make kuchen dough. Add a little cinnamon and mace and one teaspoon of
+anise seed, well pounded, or flavor to taste. Let rise till very light,
+then take out on mixing board and roll out to about one-half inch in
+thickness. Cut in rounds three inches in diameter and lay on a
+well-buttered pan, pressing down the centre of each so as to raise a
+ridge around the edge. When well risen, brush the top over with
+stiffly-beaten white of an egg and sprinkle with granulated sugar.
+
+
+ZWIEBACK
+
+Scald one-half cup of milk and when lukewarm add to one cake of
+compressed yeast. Add one-fourth cup of sugar, one-fourth cup of melted
+butter, one-half teaspoon of salt and three eggs unbeaten, one-half
+teaspoon of powdered anise and enough flour to handle. Let rise until
+light. Make into oblong rolls the length of middle finger and place
+together in a buttered pan in parallel rows, two inches apart. Let rise
+again and bake twenty minutes. When cold, cut in one-half inch slices
+and brown evenly in the oven.
+
+
+SOUR CREAM KOLATCHEN
+
+Cream one-half cup of butter, add five yolks, two tablespoons of sugar,
+grated rind of a lemon, one cup of thick sour cream and one ounce or two
+cakes of yeast dissolved with a little sugar in two tablespoons of
+lukewarm milk. Stir all together and add three cups of flour; mix and
+drop from end of teaspoon on well-greased pans. Let rise until light in
+a warm place. Place a raisin or cherry on the top of each cake, spread
+with beaten white of egg, sprinkle with sugar and bake ten minutes in a
+hot oven.
+
+
+RUSSIAN TEA CAKES
+
+Mix one cup of sugar, one cup of eggs (about five), and one cup of sour
+cream with enough flour to roll. Toss on board, roll out one-fourth inch
+thick, spread with a thin layer of butter, fold the dough over, roll and
+spread again; repeat three or four times, using altogether three-fourths
+pound of brick butter. Then place dough in a bowl, cover, and let stand
+on ice to harden. Then roll as thin as possible, strew with one cup of
+chopped almonds, sugar and cinnamon, and cut into seven-inch strips.
+Roll each strip separately into a roll, cut into squares and strew top
+with chopped almonds, sugar and cinnamon. Bake in a hot oven.
+
+
+WIENER KIPFEL
+
+Dissolve one ounce of yeast in one-half cup of lukewarm milk, a pinch of
+salt and one tablespoon of sugar, set away in a warm place to rise. Sift
+one pound of flour into a deep bowl and make a dough of one cup of
+lukewarm milk and the yeast. Set it away until you have prepared the
+following: Rub a quarter of a pound of butter and four ounces of sugar
+to a cream, adding yolks of three eggs and one whole egg. Add this to
+the dough and work well. Let it rise about one hour, then roll out on a
+well-floured board, just as you would for cookies and let it rise again
+for at least one-half hour. Spread with beaten whites of eggs, raisins,
+almonds and citron. Cut dough into triangles. Pinch the edges together.
+Lay them in well-buttered pans about two inches apart and let then rise
+again. Then spread again with stiff-beaten whites of eggs and lay a few
+pounded almonds on each one. Bake a light yellow.
+
+
+SPICE ROLL
+
+Roll out coffee cake dough quite thin and let it rise half an hour,
+brush with melted butter and make a filling of the following: Grate some
+lebkuchen or plain gingerbread; add one-half cup of almonds or nuts, one
+cup of seeded raisins and one cup of cleaned currants. Strew these all
+over the dough together with some brown sugar and a little syrup. Spice
+with cinnamon and roll. Spread with butter and let it rise for an hour.
+Bake brown.
+
+
+WIENER STUDENTEN KIPFEL
+
+Make dough same as for Wiener Kipfel. Roll it out quite thin on a
+well-floured board and let it rise. Cut also into triangles (before you
+cut them, spread with melted butter). Mix one cup of chopped fresh
+walnuts with one cup of brown sugar, juice of a lemon, or grind the
+nuts; add cream to make a paste, sugar to taste and flavor with vanilla,
+and fill the triangles with the mixture. Take up the three corners and
+pinch together tightly. Set in well-buttered pans and let them rise
+again and spread or brush each one with melted butter. Bake a light
+brown.
+
+
+YEAST KRANTZ
+
+Take coffee cake dough, add one-fourth cup of washed currants. Let rise
+in warm place, then toss on floured board. Divide into three or four
+equal parts, roll each part into a long strand and work the strands
+together to form one large braid. Place braid in form of a circle in
+greased baking-pan or twist the braid to resemble the figure eight,
+pretzel shape. Let rise again in a warm place and bake in a moderate
+oven one-half hour or until thoroughly done. Brush with beaten eggs and
+sugar, sprinkle with a few chopped almonds. Return to oven to brown
+slightly.
+
+
+STOLLEN
+
+Sift two pounds of flour into a bowl and set a sponge in it with one
+cake of compressed yeast, one teaspoon of salt, one pint of lukewarm
+milk and one tablespoon of sugar. When this has risen, add one-half
+pound of creamed butter, a quarter of a pound of seeded raisins and
+one-quarter of a pound of sugar, yolks of four eggs, four ounces of
+powdered almonds, and the grated peel of a lemon. Work all well, beating
+with the hands, not kneading. Let this dough rise at least three hours,
+roll, press down the centre and fold over double, then form into one or
+two long loaves, narrow at the end. Brush the top with melted butter,
+let rise again and bake three-quarters of an hour in a moderate oven.
+
+
+APPLE CAKE (KUCHEN)
+
+After the pan is greased with butter, roll out a piece of dough quite
+thin, lay it in the pan, press a rim out of the dough all around the pan
+and let it rise for about ten minutes. Pare five large apples, core and
+quarter them, dipping each piece in melted butter before laying on the
+cake, sprinkle bountifully with sugar (brown being preferable to white
+for this purpose) and cinnamon. See that you have tart apples. Leave the
+cake in the pans and cut out the pieces just as you would want to serve
+them. If they stick to the pan, set the pan on top of the hot stove for
+a minute and the cake will then come out.
+
+
+CHEESE CAKE OR PIE
+
+Take one and one-half cups of cheese, rub smooth with a silver or wooden
+spoon through a colander or sieve, then rub a piece of sweet butter the
+size of an egg to a cream, add gradually one-half cup of sugar and the
+yolks of three eggs, a pinch of salt, grate in the peel of a lemon,
+one-half cup of cleaned currants and a little citron cut up very fine.
+Line two pie-plates with some kuchen dough or pie dough (See "Coffee
+Cakes (Kuchen)"), roll it out quite thin, butter the pie-plates quite
+heavily, and let the dough in them rise at least a quarter of an hour
+before putting in the cheese mixture, for it must be baked immediately
+after the cheese is put in, and just before you put the cheese into the
+plates whip up the whites of the eggs to a very stiff froth and stir
+through the cheese mixture.
+
+
+CHERRY CAKE
+
+Line a cake-pan, which has been well-buttered, with a thin layer of
+kuchen dough. Stone two pounds of cherries and lay them on a sieve with
+a dish underneath to catch the juice. Sprinkle sugar over them and bake.
+In the meantime beat up four eggs with a cup of sugar, beat until light
+and add the cherry juice. Draw the kuchen to the oven door, pour this
+mixture over it and bake.
+
+
+PEACH KUCHEN
+
+Grease your cake-pans thoroughly with good clarified butter, then line
+them with a rich coffee cake dough which has been rolled very thin and
+set in a warm place to rise. Then pare and quarter enough peaches to
+cover the dough. Lay the peaches in rows and sweeten and set in oven to
+bake. Make a meringue quickly as possible and pour over the cakes and
+bake a light brown.
+
+
+FRESH PRUNE CAKE (KUCHEN)
+
+Line a greased biscuit-pan with some of the coffee cake dough. Roll the
+dough thin and let it come up on the sides of the pan, then set aside to
+rise. When risen, cut the prunes in halves (they must be the fresh ones,
+not dried), lay in rows thickly and close together all over the bottom
+of the pan, do not leave any space between the prunes. Sprinkle very
+thickly with sugar, lightly with cinnamon, and lay bits of fresh butter
+all over the top. Bake until done in a moderately hot oven.
+
+
+PRUNE CAKE (KUCHEN)
+
+Line one or two plates with a thin roll of kuchen dough and let it rise
+again in the pans which have been heavily greased. Have some prunes
+boiled very soft, take out the kernels, mash them until like mush,
+sweeten to taste, add cinnamon and grated peel of a lemon or lemon
+juice, put in the lined pie-plates and bake immediately. Serve with
+whipped cream, sweetened and flavored.
+
+
+HUCKLEBERRY KUCHEN
+
+Line your cake-pans, which should be long and narrow, with a rich kuchen
+dough, having previously greased them well. Make a paste of cornstarch,
+one cup of milk, one tablespoon of butter and one teaspoon of cornstarch
+wet with cold milk. Boil until thick, sweeten and flavor with vanilla
+and spread on top of the cake dough, then sprinkle thickly with
+huckleberries which have been carefully picked, sugared and sprinkled
+with ground cinnamon. Bake in a quick oven.
+
+
+HUCKLEBERRY PIE
+
+Clean, pick and wash two cups of huckleberries, then drain them. Beat
+yolk of one egg and two tablespoons of sugar until light, add one
+tablespoon of milk, then the drained berries. Line one pie-plate with
+rich pastry or cookie dough, pour on it the berry mixture, put in the
+oven and bake light brown; remove from the oven, spread with a meringue
+made of the white of the egg beaten stiff, and two tablespoons of sugar
+added. Brown nicely. The white can be beaten with the yolk and sugar, if
+preferred.
+
+
+
+
+*MUFFINS AND BISCUITS*
+
+
+BAKING-POWDER
+
+Put eight ounces of bicarbonate of soda, one ounce of tartaric acid and
+one package of high-grade cornstarch together and sift them thoroughly
+five times. Keep closely covered in glass jars or tin boxes.
+
+
+BAKING-POWDER BATTERS
+
+Batter is a mixture of flour with sufficient liquid to make it thin
+enough to be beaten.
+
+Pour-batter requires one measure of liquid to one measure of flour.
+
+Drop-batter requires one measure of liquid to two measures of flour.
+
+To make a batter. Sift flour before measuring. Put flour by spoonfuls
+into the cup; do not press or shake down. Mix and sift dry ingredients.
+Measure dry, then liquid ingredients, shortening may be rubbed or
+chopped in while cold, or creamed; or it may be melted and then added to
+dry ingredients, or added after the liquid. Use two teaspoons of
+baking-powder to one cup of flour. If eggs are used, less baking-powder
+will be required.
+
+When sour milk is used, take one level teaspoon of soda to a pint of
+milk; when molasses is used, take one teaspoon of soda or baking-powder
+to each cup of molasses.
+
+Mix dry materials in one bowl and liquids in another, combine them
+quickly, handle as little as possible and put at once into the oven.
+
+The oven for baking biscuits should be hot enough to brown a teaspoon of
+flour in one minute.
+
+
+BROWN BREAD
+
+Mix and sift together one cup each of rye, graham flour, corn-meal and
+one teaspoon of salt. Dissolve one teaspoon of soda in one cup of
+molasses. Add alternately to flour with two cups of sour milk. Grease
+one-pound baking-powder cans, put in the dough and boil two and one-half
+hours, keeping the water always three-fourths up around the tins. Turn
+out on baking-tins and place in the oven fifteen minutes to brown.
+
+To be eaten warm, whatever is left over can be steamed again or toasted.
+
+
+CORN BREAD
+
+Mix and sift one cup of corn-meal, one cup of flour, two tablespoons of
+sugar, one-half teaspoon of salt, three teaspoons of baking-powder. Melt
+one tablespoon of butter and add to one egg; mix milk and egg and beat
+this into the dry ingredients, pour this mixture into well-greased tins
+and bake in a hot oven one-half hour. Cut in squares and serve hot. Bake
+in gem tins if preferred.
+
+
+BRAN BREAD
+
+Sift four teaspoons of soda, two teaspoons of salt with four cups of
+white flour, add four cups of bran flour and mix well. Add one cup of
+molasses and four cups of sweet milk. Use chopped nuts or raisins or
+both as desired. This will make three or four flat loaves. Place in
+greased pans (four and a half by nine inches), and bake one hour in a
+moderate oven.
+
+
+JOHNNIE CAKE
+
+Mix one cup flour and two cups corn-meal, one heaping teaspoon of soda,
+one-half cup sugar, add two eggs beaten with one and one-half cups of
+buttermilk, one half cup of molasses and one-half cup of shortening,
+melted. Beat all ingredients as fast as possible for a minute. Pour the
+dough into a warm, well-buttered pan and bake quickly and steadily for
+half an hour. The dough should be as soft as gingerbread dough. Serve
+hot.
+
+
+EGGLESS GINGERBREAD WITH CHEESE
+
+Sift two cups of flour, one teaspoon of soda, one-half teaspoon of salt
+and two teaspoons of ginger. Melt three-fourths cup of grated cheese in
+one-half cup of hot water, add one-half cup of molasses and blend
+perfectly. Add the flour and seasonings very gradually and beat
+thoroughly. Bake in muffin rings for fifteen minutes and serve while
+warm.
+
+
+GINGERBREAD
+
+To one cup of molasses add one cup of milk, sour or sweet, dissolve one
+teaspoon of soda in the milk, one tablespoon of butter, one or two eggs,
+one teaspoon of ginger and one of ground cinnamon, add enough sifted
+flour to make a light batter. Bake in a shallow pan.
+
+
+WHITE NUT BREAD
+
+Mix two and one-half cups of flour, four teaspoons of baking-powder,
+one-half teaspoon of salt, one-half cup of sugar and one-half cup of
+walnut meats, broken; add one egg beaten with one cup of milk and let
+this mixture stand for about twenty minutes in well-greased breadpan
+before placing in a moderate oven to bake. Bake about an hour. Better
+day after it is made.
+
+
+BAKING-POWDER BISCUITS
+
+Sift two cups of flour with one-half teaspoon of salt, four teaspoons of
+baking-powder, and four tablespoons of butter; cut butter in with two
+knives and mix with one-half to two-thirds cup of water or milk, stir
+this in quickly with a knife, when well mixed place on a well-floured
+board and roll out about one inch thick, work quickly, cut with a
+biscuit cutter or the cover of a half-pound baking-powder can; place on
+a greased pan and bake quickly in a well-heated quick oven tea to
+fifteen minutes.
+
+Butter substitutes may be used in place of butter.
+
+
+DROP BISCUIT
+
+Add to ingredients for baking-powder biscuit enough more milk or water
+to make a thick drop batter, about two tablespoons; mix as directed for
+biscuit, drop by spoonfuls an inch apart on a greased baking-sheet or
+into greased gem pans, small size.
+
+The more crust the more palatable these biscuits are. The mixture should
+not be soft enough to run. Bake in a hot oven ten to twelve minutes.
+
+
+SOUR MILK BISCUITS
+
+Mix and sift two cups of flour, one-half teaspoon of salt and one-half
+teaspoon of soda; cut in one tablespoon of butter, stir in with a knife
+enough sour milk to make a soft dough. Roll one-half inch thick; cut in
+small rounds and bake in a quick oven about twenty minutes.
+
+
+MUFFINS.
+
+Light the burners of the gas oven before beginning to mix the muffins
+and work rapidly. Place in a mixing-bowl one well-beaten egg, two
+tablespoons of butter, one tablespoon of sugar, one-half teaspoon of
+salt, one scant cup of milk and two teaspoons of baking-powder that have
+been sifted with sufficient flour to form a batter that will "ribbon"
+from the spoon. Beat the batter steadily for five minutes, stir in one
+tablespoon of melted butter and bake in muffin-pans in a quick oven.
+These muffins will bake in ten minutes if pans are only half filled.
+
+
+BRAN MUFFINS
+
+Sift one-half cup of white flour with one teaspoon of soda; mix three
+tablespoons of molasses with one tablespoon of butter, add two cups of
+bran, one and one-half cups of sweet milk, then add the flour and
+one-half teaspoon of salt, stir all together; one-half cup of chopped
+dates or raisins may be added if so desired. Bake in muffin-pans in a
+moderate oven thirty minutes.
+
+
+CORN MUFFINS, No. 1
+
+Beat the yolks and whites of two eggs separately. Add to this two cups
+of flour, of which one is a full cup of white and three-quarters of the
+corn-meal. This must be sifted three times. Put into this flour two
+teaspoons of baking-powder, together with a pinch of salt. Mix the
+prepared flour with a little boiling water, adding the eggs; also a
+little sugar may be put in, if desired. Then add enough tepid milk to
+make the mixture into a batter, after which pour into your pans; or, if
+corn-bread is desired, into the plain pan (thin). Bake in a quick oven.
+This quantity makes a dozen muffins. Butter your pan well, or the small
+gem-pans, according to which is used, and in so doing heat the pan a
+little.
+
+
+CORN MUFFINS, No. 2
+
+Mix one cup of white flour; one-half cup of corn-meal, one tablespoon of
+sugar, one-half teaspoon of salt and one-half teaspoon of soda, add one
+egg beaten into one cup of sour milk and one tablespoon of melted
+butter. Beat thoroughly and bake in well-greased tins.
+
+
+GRAHAM MUFFINS
+
+Mix one cup of Graham flour, one cup of wheat flour, one-half teaspoon
+of salt, two teaspoons of baking-powder, add to this one tablespoon of
+melted butter creamed with one-half cup of sugar and one well-beaten
+egg, moisten with one and one-half cups of milk. Beat all well and bake
+in muffin-tins in moderately hot oven one-half hour.
+
+
+WHEAT MUFFINS
+
+Mix two cups of flour, one-half teaspoon of salt, three teaspoons of
+baking-powder, two tablespoons of sugar and sift these ingredients
+twice, rub in one tablespoon of butter. Separate one egg. Beat the yolk
+and add it to one cup of milk and one teaspoon of molasses. Mix with the
+dry ingredients and stir until smooth. Fold in the beaten white of egg
+and pour into hot, well-greased muffin-tins. Bake fifteen to twenty
+minutes in hot oven.
+
+
+RICE MUFFINS
+
+Beat one cup of cold rice, two eggs, one cup of sweet milk, one teaspoon
+of salt, one tablespoon of sugar, two teaspoons of baking-powder, enough
+flour to make a stiff batter and lastly one tablespoon of melted butter.
+Bake in muffin-tins.
+
+
+RYE FLOUR MUFFINS
+
+Sift one and one-half cups of rye flour with one-half teaspoon of salt
+and one teaspoon of baking soda; add one-half cup of molasses and one
+well-beaten egg or one-half cup of water if the egg is omitted,
+one-quarter cup of chopped raisins and four tablespoons of melted
+shortening--butter, or any good butter substitute will do. Bake in
+muffin-pans in rather hot oven twenty-five minutes. Fill pans
+three-fourths full.
+
+
+GLUTEN GEMS
+
+Beat the yolks of two eggs, add one cup of milk; then one and one-half
+cups of gluten flour, two teaspoons of baking powder; beat well, stir in
+the whites of the two eggs, and bake in hot buttered gem pans about
+twenty minutes.
+
+
+EGGLESS GINGER GEMS
+
+Mix one-half cup of molasses, one-half cup of sugar, one tablespoon of
+butter, and warm slightly; beat up well and stir at least ten minutes.
+Add the following spices: one-half teaspoon each of ginger and cinnamon;
+and gradually one-half cup of milk and two and one-half cups of sifted
+flour in which has been sifted two teaspoons of baking powder.
+One-fourth cup of currants or seeded raisins may be added. Bake in
+well-greased gem pans and eat warm for tea or lunch.
+
+
+POPOVERS
+
+Mix to a smooth batter two cups each of milk and well-sifted flour, the
+yolks of three fresh eggs and a teaspoon of salt. Butter well the inside
+of six or eight deep earthen popover cups and stand them in a pan in a
+hot oven. While the cups are heating, beat to a froth the whites of the
+three eggs and stir them quickly in the batter. Open the oven door, pull
+the pan forward, pour the batter in the hot buttered cups up to the
+brim. Push the pan back, close the oven door, and bake the popovers till
+they rise well and are brown at the sides where they part from the
+clips. Serve them hot, folded lightly in a napkin.
+
+
+ONE-EGG WAFFLES
+
+Mix one and one-half cups of flour, one teaspoon of baking powder,
+one-quarter teaspoon of salt; add one and three-fourths cups of milk,
+add the milk slowly; then one well-beaten egg and two tablespoons of
+melted butter; drop by spoonfuls on a hot buttered waffle iron, putting
+one tablespoon in each section of the iron. Bake and turn, browning both
+sides carefully; remove from the iron; pile one on top of the other and
+serve at once.
+
+
+THREE-EGG WAFFLES
+
+Mix two cups of flour, one teaspoon of baking-powder, one-half teaspoon
+of salt, and sift these ingredients; add the yolks of three eggs beaten
+and stirred into one and one-fourth cups of milk; then add one
+tablespoon of melted butter and fold in the whites of the eggs. Bake and
+serve as directed under One-Egg Waffles.
+
+
+DOUGHNUTS
+
+Mix two and one-half tablespoons of melted butter, one cup of granulated
+sugar, two eggs, one cup of milk, one-half nutmeg grated, sifted flour
+enough to make a batter as stiff as biscuit dough; add two teaspoons of
+baking-powder and one teaspoon of salt to the sifted flour. Flour your
+board well, roll dough out about half an inch thick, and cut into pieces
+three inches long and one inch wide. Cut a slit about an inch long in
+the centre of each strip and pull one end through this slit. Fry quickly
+in hot Crisco. Sprinkle powdered sugar on top of each doughnut.
+
+
+FRENCH DOUGHNUTS
+
+French doughnuts are much daintier than the ordinary ones, and are
+easily made. Take one-half pint of water, one-half pint of milk, six
+ounces of butter, one-half pound of flour, and six eggs. Heat the
+butter, milk, and water, and when it boils remove from the fire and
+stir in the flour, using a wooden spoon. When well mixed, stir in the
+eggs, whipping each one in separately until you have a hard batter. Now
+pour your dough into a pastry bag. This is an ordinary cheesecloth bag,
+one corner of which has a tiny tin funnel, with a fluted or fancy edge.
+(These little tins may be purchased at any tinware store.) It should be
+very small, not over two inches high at the most, so the dough may be
+easily squeezed through it. Pour the paste on buttered paper, making
+into ring shapes. Fry in hot oil or butter substitute. Dust with
+powdered sugar.
+
+
+CRULLERS
+
+Cream two tablespoons of butter with one-half cup of sugar, then beat in
+one at a time two whole eggs. Mix well, then add one-half cup of milk,
+two teaspoons of baking-powder, and sufficient flour to make a soft
+batter to roll out. (Try three cupfuls and then add as much more flour
+as necessary.) Last, add one-half teaspoon cinnamon. Roll one-half inch
+thick, cut in strips one inch wide, three inches long and fry in hot
+Crisco.
+
+
+STRAWBERRY SHORTCAKE (BISCUIT DOUGH)
+
+Mix two cups of flour, four teaspoons of baking-powder, one-half
+teaspoon of salt, one tablespoon of sugar; work one-quarter cup of
+butter with tips of fingers, and add three-quarters of a cup of milk
+gradually. Toss on floured board, divide in two parts. Pat, roll out and
+bake twelve minutes in hot oven in layer-cake tins. Split and spread
+with butter. Pick, hull, and drain berries. Sweeten one to one and
+one-half boxes of strawberries to taste. Crush slightly and put between
+and on top of short cake. Allow from one to one and one-half boxes of
+berries to each short cake. Serve with cream, plain or whipped.
+
+Strawberries make the best short cake, but other berries and sliced
+peaches are also good.
+
+
+DOUGH FOR OPEN FACE PIES
+
+The directions for making the dough for Cinnamon Buns may be followed in
+making the under crust for fruit pies, such as apple, plum, huckleberry
+and peach.
+
+Enough for two pies. Drippings and water may be substituted for butter
+and milk respectively.
+
+
+CINNAMON BUNS
+
+Sift together one pint of flour, one tablespoon of sugar, one-half
+teaspoon of salt, two teaspoons of baking-powder. Rub in two tablespoons
+of butter, mix with milk to soft dough. Roll out one-half inch thick,
+spread with soft butter, granulated sugar, and powdered cinnamon. Roll
+up like jelly roll, cut in inch slices, lay close together in greased
+pan, and bake in quick oven.
+
+
+FRUIT WHEELS
+
+Sift together two cups of flour, two teaspoons of baking-powder,
+one-half teaspoon of salt, one tablespoon of sugar. Rub in two large
+tablespoons of butter. Mix to soft dough with milk; roll out one-half
+inch thick. Spread thickly with soft butter, dust with one teaspoon of
+flour, four tablespoons of granulated sugar, one teaspoon of cinnamon;
+sprinkle over one-half cup each of seeded and cut raisins, chopped
+citron, and cleaned currants. Roll up, cut in one-inch slices, put one
+inch apart on greased, flat pans, and bake in hot oven.
+
+
+
+
+*PANCAKES, FRITTERS, Etc.*
+
+
+BUCKWHEAT CAKES
+
+Dissolve one cake of compressed yeast and two level teaspoons of brown
+sugar in two cups of lukewarm water and one cup of milk, scalded and
+cooled; add two cups of buckwheat and one cup of sifted white flour
+gradually and one and one-half teaspoons of salt. Beat until smooth;
+cover and set aside in a warm place, free from draft, to rise about one
+hour. When light stir well and bake on a hot griddle. If wanted for
+overnight, use only one-fourth cake of yeast and an extra half teaspoon
+of salt. Cover and keep in a cool place.
+
+
+GERMAN PANCAKES, No. 1
+
+Beat two eggs very thoroughly without separating the yolks and whites;
+add one-half teaspoon of salt, sift in two and one-half tablespoons of
+flour, add one cup of milk gradually at first, and beat the whole very
+well. Melt one tablespoon of butter in a large frying-pan, turn mixture
+in and cook slowly until brown underneath. Grease the bottom of a large
+pie plate, slip the pancake on the plate; add the other tablespoon of
+butter to the frying-pan; when hot, turn uncooked side of pancake down
+and brown. Serve at once with sugar and lemon slices or with any desired
+preserve or syrup. This pancake may be served rolled like a jelly roll.
+
+
+GERMAN PANCAKES, No. 2
+
+Beat two eggs until very light, add one-half cup of flour and one-half
+teaspoon of salt and beat again; then add one cup of milk slowly, and
+beat thoroughly. Heat a generous quantity of butter in a frying-pan and
+pour all the batter into this at one time; place on a hot stove for one
+minute; then remove to a brisk oven; the edges will turn up on sides of
+pan in a few minutes; then reduce heat and cook more slowly until light,
+crisp and brown, about seven minutes. Take it out, slide it carefully on
+a hot plate, sprinkle plentifully with powdered sugar and send to the
+table with six lemon slices.
+
+
+GERMAN PANCAKES, No. 3
+
+Beat the yolks of four eggs until very light, then add one-half cup of
+milk and stir in three-quarters cup of sifted flour, one-eighth
+teaspoon of baking-powder, a pinch of salt, and lastly, just before
+frying, add the stiffly-beaten whites of eggs and mix well together. Put
+on fire an iron skillet with a close-fitting top; heat in two
+tablespoons of rendered butter; when very hot, pour in enough of the
+batter to cover the bottom of the skillet, cover at once with the top,
+and when the pancake is brown on one side, remove the top and let it
+brown on the other side. Take it up with a perforated skimmer, lay on a
+plate and sprinkle with powdered sugar and some lemon juice. Serve at
+once. Pancakes must only be made and fried when ready to be eaten, as
+they fall from standing.
+
+
+BREAD PANCAKES
+
+Soak stale bread overnight in sour milk, mash the bread fine in the
+morning, and put in one-half teaspoon of salt, two eggs, two teaspoons
+of baking soda, dissolved in hot water, and thicken with finely sifted
+flour.
+
+
+RICE PANCAKES OR GRIDDLE CAKES
+
+Boil in a double boiler one pint of milk, three tablespoons of rice and
+two tablespoons of granulated sugar. It will take from fifty to sixty
+minutes for the rice to be thoroughly cooked, and the mixture to
+thicken. Remove from the fire and when a little cool, add one tablespoon
+of vanilla and the yolk of egg into which one tablespoon of flour has
+been smoothly stirred. Mix all thoroughly together, then pour, by
+spoonfuls, on hot buttered griddle. Let the cakes brown on one side, and
+turn over, and brown on the other.
+
+
+GRIMSLICH
+
+Half a loaf of bread, which has been soaked and pressed, two eggs;
+one-half cup of sugar, one-fourth cup raisins, one tablespoon of
+cinnamon, and one-fourth cup of almonds pounded fine. Beat whites to a
+froth and add last. Drop by tablespoonful and fry. Serve with stewed
+fruit. Pieces of stale bread can be used. Soak in tepid water. Squeeze
+water thoroughly from bread and make as directed.
+
+
+POTATO PANCAKES
+
+Peel six large potatoes and soak several hours in cold water; grate,
+drain, and for every pint allow two eggs, about one tablespoon of flour,
+one-half teaspoon of salt, a little pepper; a little onion juice may be
+added if so desired. Beat eggs well and mix with the rest of the
+ingredients. Drop by spoonfuls on a hot greased spider in small cakes.
+Turn and brown on both sides. Serve with apple sauce.
+
+When eggs are very expensive the cakes can be made with one egg. When
+required for a meat meal, the pancakes may be fried in drippings; the
+edges will be much more crisp than when fried in butter, which burns so
+readily.
+
+
+POTATO CAKES
+
+Made just as pancakes, only baked in the oven in a long cake pan with
+plenty of butter or drippings under and above.
+
+
+SOUR MILK PANCAKES
+
+Mash fine and dissolve one level teaspoon of baking-soda in three cups
+of sour milk; beat one egg well; then put in a little salt and one-half
+cup of flour; stir in the milk, make a smooth batter, and last stir in
+one tablespoon of syrup. Bake on a hot griddle.
+
+
+FRENCH PANCAKE
+
+Stir three egg-yolks with one-half teaspoon of salt and one-quarter cup
+of flour, until smooth; add one cup of cold milk gradually, then fold in
+the beaten whites. Heat pan, add two tablespoons of butter and when hot
+pour in pancake; let cook slowly and evenly on one side, finish baking
+in oven.
+
+
+CHEESE BLINTZES
+
+With a fork beat up one egg, one-half teaspoon of salt, add one cup of
+water and one cup of sifted flour, beat until smooth. Grease a
+frying-pan very slightly with butter or oil, pour in two tablespoons of
+the batter, tilting the pan so as to allow the batter to run all over
+the pan. Fry over a low heat on one side only, turn out the semi-cooked
+cakes on a clean cloth with the uncooked side uppermost; let cool.
+Prepare a filling as for cheese kreplich, using one-half pound of
+potcheese, a piece of butter size of an egg, add one egg, pinch of salt,
+a little cinnamon and sugar to taste and grated peel of a lemon. Spread
+this mixture on the cooled dough, fold over and tuck the edges in well.
+Then sprinkle with powdered sugar and cinnamon, and fry in plenty of oil
+or butter. These blintzes are served hot.
+
+
+SWEET BLINTZES
+
+These little pancakes may be filled with the fruit filling in following
+recipe; or with a poppy seed filling using one cup of seed and adding
+one cup of sugar, moistening with one-half cup of water. The recipe
+given for the dough makes only six blintzes and where more are required
+double or triple the quantities given to make amount desired.
+
+For Purim, fold blintzes in triangular shapes. Fry as directed.
+
+
+BLINTZES
+
+Make dough as directed for cheese blintzes. Filling may be made of force
+meat, highly seasoned; fry in hot fat, or filling may be made of
+one-half pound of apples, peeled and cored and then minced with one
+ounce of ground sweet almonds, one ounce of powdered sugar, a pinch of
+cinnamon, juice of one-half lemon; mix well and bind with the beaten
+white of egg.
+
+Spread either of these mixtures on the dough, fold over and tuck edges
+in well. Fry in plenty of oil or fat.
+
+Sprinkle those containing the fruit mixture with sugar and cinnamon.
+These may be served either hot or cold.
+
+
+FRITTER BATTER
+
+Mix and sift one and one-third cups of flour, two teaspoons of
+baking-powder, one-quarter teaspoon of salt, and add two-thirds cup of
+milk or water gradually, and one egg; well beaten. For fruit batter add
+a little sugar, for vegetables pepper and salt.
+
+
+BELL FRITTERS
+
+Stir three eggs until very light, then stir in one cup of sweet milk,
+then sift in three cups sifted flour; beat for ten minutes, then add
+three teaspoons of baking-powder and fry by spoonfuls in hot oil.
+One-half this amount will be sufficient for three persons.
+
+Serve with any sweet sauce.
+
+
+APPLE FRITTERS
+
+Choose four sour apples; pare, core and cut them into small slices. Stir
+into fritter batter and fry in boiling hot fat or oil. Drain on paper;
+sprinkle with powdered sugar and serve.
+
+
+PINEAPPLE FRITTERS
+
+Soak slices of pineapple in sherry or white wine with a little sugar and
+let stand one hour. Drain and dip slices in batter and fry in hot oil.
+Drain on brown paper and sprinkle with powdered sugar.
+
+Fresh pears, apricots and peach fritters made the same as pineapple
+fritters. Bananas are cut in slices or mashed and added to batter.
+
+
+ORANGE FRITTERS
+
+Yolks of two eggs beaten with two spoons of sugar, stir into this the
+juice of quarter of a lemon and just enough flour to thicken like a
+batter; add the beaten whites and dip in one slice of orange at a time,
+take up with a large kitchen spoon and lay in the hot oil or
+butter-substitute and fry a nice brown. Sprinkle pulverized sugar on
+top.
+
+
+MATRIMONIES
+
+Sift three cups of flour in a bowl, pour in two scant cups of sour milk,
+beat very thoroughly, add one teaspoon of salt, the well-beaten yolks of
+three eggs, mix well, then add the stiffly-beaten whites of the eggs and
+one level teaspoon of soda sifted with one teaspoon of flour. Mix well
+and fry at once in very hot butter or butter-substitute. Baste the
+grease over them with a spoon until they are nicely browned. Serve with
+preserves.
+
+
+QUEEN FRITTERS
+
+Put in a deep skillet on the fire one cup of water, one-fourth cup of
+fresh butter; when it comes to a boil, stir in one cup of sifted flour
+and continue stirring until the dough leaves the side of the skillet
+clean. Remove from the fire and when cool break in three eggs, one at a
+time, stirring continually. Add a little salt. Mix all well, then drop
+pieces about the size of a walnut into plenty of boiling butter or
+Crisco and fry a light brown. Drain, make an opening in each, fill with
+preserves and sprinkle with sugar; serve at once.
+
+
+VEGETABLE FRITTERS
+
+Cook the vegetables thoroughly; drain them, chop fine and add to the
+batter. Drop in boiling hot fat, drain and dry on paper.
+
+
+CORN FRITTERS
+
+Grate two cups of corn from the cob. Ears that are too old for eating in
+the ordinary method will serve very well for this. Mix with the corn one
+egg, beaten light, a cup of sweet milk into which has been stirred a bit
+of soda the size of a pea, two teaspoons of melted butter, a pinch of
+salt and enough flour to make a thin batter. Beat well together and fry
+on a griddle as you would cakes for breakfast.
+
+
+ERBSEN LIEVANZEN (DRIED PEA FRITTERS)
+
+Boil one cup of dried peas, pass through a hair sieve, pour into a bowl,
+add two ounces of butter rubbed to a cream, add also some soaked bread
+(soaked in milk), stir all into a smooth paste. Add salt, one teaspoon
+of sugar, one yolk and one whole egg; one ounce of blanched and pounded
+almonds. If too thick add more egg, if too thin more bread. Fry a nice
+brown.
+
+
+SQUASH FRITTERS
+
+Two cups of boiled squash, half a cup of flour, one teaspoon of
+baking-powder, one egg and two tablespoons of milk. It is assumed that
+the squash has been prepared as a vegetable, with seasoning and a little
+butter, and what is here used is a cold, left over portion of the same.
+Mix baking-powder with the flour and add to the squash; add milk and
+stir all together. Beat egg and stir in. Have hot fat in pan and drop
+fritters from spoon into pan. When browned on both sides remove to hot
+platter.
+
+
+FRENCH PUFFS (WINDBEUTEL)
+
+Put one cup of water and one-quarter pound of butter on to boil. When it
+begins to boil stir in one-quarter pound of sifted flour. Stir until it
+leaves the kettle clean, take off the fire and stir until milk-warm,
+then stir in four eggs, one at a time, stirring until all used up.
+Flavor with the grated peel of a lemon. Put on some rendered butter in a
+kettle. When the butter is hot, dip a large teaspoon in cold water and
+cut pieces of dough with it as large as a walnut, and drop into the hot
+butter. Try one first to see whether the butter is hot enough. Do not
+crowd--they want plenty of room to raise. Dip the hot butter over them
+with a spoon, fry a deep yellow and sprinkle powdered sugar over them.
+
+
+SHAVINGS (KRAUS-GEBACKENES)
+
+Sift about one pint of flour in a bowl, make a depression in the centre;
+break in five eggs, a pinch of salt, one teaspoon of ground cinnamon and
+one tablespoon of pulverized sugar. Mix this as you would a noodle
+dough, though not quite as stiff. Roll out very thin and cut into long
+strips with a jagging iron. Fry a light yellow. Roll on a round stick as
+soon as taken up from the fat or butter, sprinkle with sugar and
+cinnamon or grated peel of a lemon. Mix both thoroughly. Do not let the
+butter get too brown; if the fire is too strong take off a few minutes.
+
+
+SNIP NOODLES, FRIED
+
+Sift two cups of flour with three teaspoons of salt in it, make into a
+dough by adding enough sweet milk to make soft as biscuit dough. Break
+off small pieces and roll between the hands in the shape of croquettes.
+
+Now put one-half cup of rendered butter in a skillet that has a top to
+it; when the butter is hot, lay in the pieces of dough (do not put too
+many in at one time), throw in one-half cup of cold water, put on the
+cover and let cook until the water is cooked out and noodles are brown
+on one side. Remove the cover and brown on the other side.
+
+
+NOODLE PUFFS
+
+Make a noodle dough with as many eggs as desired, roll out somewhat
+thin, cut in strips four inches long by one inch wide.
+
+Have a skillet half full of boiling hot chicken fat; drop in the strips,
+a few at a time, baste with the hot grease until brown on both sides.
+Remove to a platter, sprinkle generously with powdered sugar and
+cinnamon, and serve.
+
+
+SNOWBALLS (HESTERLISTE)
+
+Mix one teaspoon of butter, one-fourth teaspoon of salt, one tablespoon
+of sugar with one egg. Add one tablespoon of cream, one teaspoon of
+brandy and flour to make stiff dough. Work the whole together with a
+spoon until the flour is incorporated with the other ingredients and you
+have a dough easily handled. Break the dough in pieces about the size of
+a walnut; roll each piece out separately just as thin as possible
+without tearing (the thinner the better), make three lengthwise slashes
+in the centre of each piece of dough after rolling out.
+
+Heat a large deep skillet about half full with boiling hot butter or
+Crisco, drop in the snowballs, not more than three at one time, brown
+quickly on one side, then on the other, turn carefully with a perforated
+skimmer as they are easily broken. Remove to a platter, sprinkle with
+powdered sugar and cinnamon and a few drops of lemon juice.
+
+
+MACROTES
+
+Blend one pound of good light dough with two eggs, six ounces of butter,
+and add as much flour as may be needed to make the whole sufficiently
+dry. Make it into the shape of a French roll, and cut off rather thin
+slices, which should be placed before the fire to rise, and then fried
+in oil. Let them drain carefully, and when nearly cold dip each in very
+thick syrup flavored with essence of lemon.
+
+
+
+
+*CAKES*
+
+
+GENERAL DIRECTIONS FOR MAKING CAKES
+
+Use only the best material in making cake.
+
+Gather together all ingredients and utensils that are required. If tins
+are to be greased, do so the first thing; some cakes require greased or
+buttered paper, if so, have paper cut the size that is needed and butter
+the paper.
+
+All measurements are level. See "Measurement of Food Materials".
+
+Use pastry flour. Sift flour twice at least and measure after sifting.
+
+Measure or weigh the sugar, butter, milk and flour. In measuring butter
+always pack the cup so as to be sure to get the proper quantity. Use the
+half-pint measuring cup.
+
+If fruit is to be used, wash and dry it the day before it is needed.
+Dust with flour just before using, and mix with the hand till each piece
+is powdered so that all will mix evenly with the dough instead of
+sinking to the bottom.
+
+A few necessary implements for good cake making are a pair of scales, a
+wooden spoon, two wire egg-whips, one for the yolks and the other for
+the whites of eggs.
+
+A ten-inch mixing-bowl, and two smaller bowls.
+
+Two spatula or leveling knives.
+
+A set of aluminum spoons of standard sizes.
+
+For convenience, cakes are divided into two classes: Those containing
+butter or a butter substitute and cake containing no shortening.
+
+The rules for mixing cakes with butter are:
+
+Break the eggs, dropping each in a saucer or cup. If the whites and
+yolks are to be used separately divide them as you break the eggs and
+beat both well before using; the yolks until light and the whites to a
+stiff froth, so stiff that you can turn the dish upside down and the
+eggs will adhere to the dish.
+
+Rub the butter to a cream which should be done with a wooden spoon in a
+deep bowl, add the sugar gradually. In winter set the bowl over hot
+water for a few minutes as the butter will then cream more easily. Add
+the yolks or the whole eggs, one at a time, to creamed butter and sugar.
+Sift the baking-powder with the last cup of flour, add flour and milk
+alternately until both are beaten thoroughly into the mixture, add
+beaten whites of eggs last to the dough and then set in the oven
+immediately.
+
+Sponge cakes and cakes that do not contain butter and milk must never be
+stirred, but the ingredients beaten in, being careful to beat with an
+upward stroke. Separate the yolks of the eggs from the whites, and beat
+the yolks with an egg-beater until they are thick and lemon-colored.
+Then add the sugar, a little at a time, beating constantly. Now beat the
+whites until they are stiff and dry; add them; the flour should be added
+last and folded lightly through. Every stroke of the spoon after flour
+is added tends to toughen the batter. Bake at once. All sponge cakes and
+torten should be baked in ungreased molds.
+
+
+TO BAKE CAKES
+
+Make sure the oven is in condition, it can better wait for the cake than
+the other way around.
+
+Light your gas oven five or ten minutes before needed and reduce heat
+accordingly when cake is put in oven.
+
+For the coal range, have the oven the right temperature and do not add
+coal or shake the coals while cake is baking.
+
+If a piece of soft yellow paper burns golden brown in five minutes the
+oven is moderately hot; if it takes four minutes the oven is hot, if
+seven minutes is required the oven is fit for slow baking.
+
+Sponge cakes require a slow oven; layer cakes a hot oven, and loaf cakes
+with butter a moderate oven.
+
+Never look after your cake until it has been in the oven ten minutes.
+
+If cake is put in too cool an oven it will rise too much and be of very
+coarse texture. If too hot, it browns and crusts over the top before it
+has sufficiently risen. If, after the cake is put in, it seems to bake
+too fast, put a brown paper loosely over the top of the pan, and do not
+open the oven door for five minutes at least; the cake should then be
+quickly examined and the door carefully shut, or the rush of cold air
+will cause it to fall. Setting a small dish of hot water in the oven
+will also prevent the cake from scorching.
+
+When you think your cake is baked, open the oven door carefully so as
+not to jar, take a straw and run it through the thickest part of the
+cake, and if the straw comes out perfectly clean and dry your cake is
+done. When done, take it out and set it where no draft of air will
+strike it, and in ten minutes turn it out on a flat plate or board.
+
+Do not put it in the cake box until perfectly cold. Scald out the tin
+cake box each time before putting a fresh cake in it. Make sure it is
+air-tight. Keep in a cool place, but not in a damp cellar or a
+refrigerator.
+
+
+TIME-TABLE FOR BAKING CAKES
+
+Sponge cake, three-quarters of an hour.
+Pound cake, one hour.
+Fruit cake, three and four hours, depending upon size.
+Cookies, from ten to fifteen minutes. Watch carefully.
+Cup cakes, a full half hour.
+Layer cakes, twenty minutes.
+
+
+ONE EGG CAKE
+
+Cream one-fourth cup of butter with one-half cup of sugar, add sugar
+gradually, and one egg, well-beaten. Mix and sift one and one-half cups
+of flour and two and one-half teaspoons of baking-powder, add the sifted
+flour alternately with one-half cup of milk to the first mixture; flavor
+with vanilla or lemon. Bake thirty minutes in a shallow pan. Spread with
+chocolate frosting.
+
+
+LITTLE FRENCH CAKES
+
+Beat one-fourth cup of butter to a cream with one-fourth cup of sugar
+and add one cup of flour. Stir well and then add one egg which has been
+beaten into half a pint of milk, a little at a time. Fill buttered
+saucers with the mixture, bake and when done, place the cakes one on top
+of another with jam spread between.
+
+
+GRAFTON CAKE. LAYERS AND SMALL CAKES
+
+Cream four tablespoons of butter with one and one-half cups of sugar,
+beat in separately two whole eggs, add one cup of milk alternately with
+two cups of flour in which has been sifted two teaspoons of
+baking-powder, beat all thoroughly.
+
+This recipe will make two layer-cakes which may be spread with any of
+the cake fillings or icings.
+
+To make small cakes omit one of the egg-whites, fill well-buttered gem
+pans a little more than half full, and bake in a moderately hot oven
+until a delicate brown. The white reserved may be beaten to a stiff
+froth and then gradually stir in four tablespoons of powdered sugar and
+the juice of half a lemon. When the cakes are cool, spread with the
+icing and decorate with raisins, nut meats, one on top of each or
+sprinkle with candied caraway seeds.
+
+
+CUP CAKE
+
+Cream one cup of butter with two cups of sugar and add gradually the
+yolks of four eggs, one at a time. Sift three cups of flour, measure
+again after sifting, and add two teaspoons of baking-powder in the last
+sifting. Add alternately the sifted flour and one cup of sweet milk. Add
+last the beaten whites of the eggs. Flavor to taste. Bake in loaf or
+jelly-tins.
+
+
+GOLD CAKE
+
+Take one cup of powdered sugar, one-half cup of butter rubbed to a
+cream; add yolks of six eggs and stir until very light. Then sift two
+cups of flour with one and one-half teaspoons of baking-powder sifted in
+well (sift the flour two or three times). Grate in the peel of a lemon
+or an orange, add the juice also, and add three-quarters cup of milk
+alternately with the flour. Bake in moderate oven.
+
+
+WHITE CAKE
+
+Cream three-quarters cup of butter and one and one-quarter cups of sugar
+very well. Stop stirring, pour one-half cup of cold water on top of
+butter mixture and whites of eight eggs slightly beaten on top of water;
+do not stir, add one teaspoon of vanilla. Sift two and one-half cups of
+pastry flour, measure, then mix with two heaping teaspoons of
+baking-powder, and sift three times. Add to cake mixture and then beat
+hard until very smooth. Turn into ungreased angel cake pan, place in
+slow oven. Let cake rise to top of pan, then increase heat and bake
+until firm. Invert pan, when cool cut out.
+
+
+MARBLE CAKE
+
+Take two cups of sugar, one cup of butter, four eggs (yolks), one cup of
+milk, three cups of flour, and three teaspoons of baking-powder (scant).
+Cream the butter and sugar, and add the yolks of eggs. Then add the
+milk, flour, baking-powder, and the beaten whites of the eggs; flavor
+with lemon. To make the brown part; take a square of bitter chocolate
+and melt above steam, and mix with some of the white; flavor the brown
+with vanilla. Put first a tablespoon of brown batter in the pan, and
+then the white. Bake in quick oven thirty-five minutes.
+
+
+LEMON CAKE
+
+Rub to a cream one-half cup of butter with one and one-half cups of
+pulverized sugar and add gradually the yolks of three eggs, one at a
+time, and one-half cup of sweet milk. Sift two cups of flour with one
+teaspoon of baking-powder, add alternately with the milk and the
+stiffly-beaten whites of three eggs. Add the grated peel of one-half
+lemon and the juice of one lemon. Bake in moderate oven thirty minutes.
+
+
+ORANGE CAKE
+
+Beat light the yolks of five eggs with two cups of pulverized sugar, add
+juice of a large orange and part of the peel grated; one-half a cup of
+cold water and two cups of flour, sifted three times. Add two teaspoons
+of baking-powder in last sifting and add last the stiff-beaten whites of
+three eggs. Bake in layers, and spread the following icing between and
+on top. Icing: beat the whites of two eggs stiff, add the juice and peel
+of one orange and sugar enough to stiffen.
+
+
+POTATO CAKE
+
+Cream two-thirds cup of butter with two cups of granulated sugar; add
+one-half cup of milk, yolks of four eggs, one cup of hot mashed
+potatoes, one cup of chocolate, one teaspoon each of cinnamon, cloves,
+and nutmeg, one teaspoon of vanilla, one cup of chopped walnuts, two
+cups of flour, two teaspoons of baking-powder, then beaten whites of
+four eggs. Bake slowly in two pans, and cut in half when cold. Put jam
+between layers.
+
+
+POUND CAKE
+
+Rub one pound of butter and one pound of powdered sugar to a cream, add
+the grated peel of a lemon, a glass of brandy and the yolks of nine
+eggs, added one at a time, and last one pound and a quarter of sifted
+flour with one-half teaspoon of baking-powder and the beaten whites of
+the eggs. Bake slowly.
+
+
+BAKING-POWDER BUNT KUCHEN
+
+Beat two whole eggs for ten minutes with two cups of sugar, two and
+one-half tablespoons of melted butter, add one cup of milk, three cups
+of flour in which have been sifted two teaspoons of baking-powder,
+flavor with one teaspoon of vanilla; one-fourth cup of small raisins may
+be added. Bake one hour.
+
+
+QUICK COFFEE CAKE
+
+Cream one-half cup of butter with one cup of sugar, add three eggs, one
+and one-half cups of flour, two teaspoons of baking-powder, mixed with
+the flour, and one-half cup of milk. Mix well together; bake in a long
+bread or cake pan, and have on top chopped almonds, sugar and cinnamon.
+
+
+BAKING-POWDER CINNAMON CAKE
+
+Cream three-fourths cup of sugar with a piece of butter the size of an
+egg, beat together; then add two eggs, one-half cup of milk (scant), one
+and one-half cups of flour, one teaspoon of vanilla and two teaspoons of
+baking-powder. Put cinnamon, flour, sugar and a few drops of water
+together and form in little pfärvel with your hand and sprinkle on top
+of cake; also sprinkle a few chopped nuts on top. Do not bake too
+quickly. Bake in flat pan.
+
+
+GERMAN COFFEE CAKE (BAKING-POWDER)
+
+Take three cups of flour sifted, one teaspoon of salt, three tablespoons
+of sugar, three teaspoons of baking-powder, two eggs, two tablespoons of
+butter, and two-thirds of a cup of milk. Stir well together, adding more
+milk if necessary. Keep batter very stiff, sprinkle with melted butter
+(generously) sugar and cinnamon, and again with melted butter. Put into
+well-buttered shallow pans and bake about half an hour.
+
+
+COVERED CHEESE CAKE
+
+Cream one cup of sugar with butter the size of an egg, add two eggs well
+beaten and one cup of water alternately with two and one-half cups of
+flour in which has been sifted two teaspoons of baking-powder.
+
+*Filling.*--Beat two eggs with one-half cup of sugar, add one-half pound
+of pot cheese, one tablespoon of cornstarch boiled in one cup of milk,
+cool this and add, flavor with lemon extract.
+
+Put one-half of the batter in cake pan, then the filling and the other
+half of batter. Bake in slow oven thirty-five minutes. Sift sugar on top
+when done.
+
+
+BLITZ KUCHEN
+
+Take one cup of powdered sugar, one-half cup of butter, one cup of
+pastry flour, one-quarter of a teaspoon of baking-powder, peel and juice
+of one lemon, five or six eggs. Beat sugar with two whole eggs; add
+butter, beat until foamy; after that the flour mixed with baking-powder,
+lemon and four yolks. Last the stiffly-beaten whites of the eggs. Mix
+this well, bake in form in a moderately hot oven.
+
+
+KOENIG KUCHEN
+
+Cream one-quarter cup of butter with one cup of sugar, yolks of six
+eggs, one-quarter pound of raisins, one-quarter pound of currants, juice
+and peel of one lemon, one spoon of rum, twenty blanched and grated
+almonds, two cups of flour mixed with one-half teaspoon of
+baking-powder, two stiffly-beaten whites of eggs. Bake in an ungreased
+form one to one and one-half hours.
+
+
+NUT CAKE
+
+Take one-half cup of butter, three eggs, one and one-half cups of sugar,
+two and one-half cups of flour, two and one-half level teaspoons of
+baking-powder, and one-half cup of milk. One cup of any kind of nuts.
+Rub the butter and sugar to a light white cream; add the eggs beaten a
+little; then the flour sifted with the powder. Mix with the milk and
+nuts into a rather firm batter. Bake in a paper lined tin in a steady
+oven thirty-five minutes.
+
+
+LOAF COCOANUT CAKE
+
+Rub one cup of butter and two cups of sugar to a cream. Add one cup of
+milk, whites of four eggs, three cups of flour (measure after sifting),
+and three teaspoons of baking-powder added in last sifting. Add a grated
+cocoanut and last the stiffly-beaten whites. Bake in a loaf. Line tin
+with buttered paper.
+
+
+FRUIT CAKE (WEDDING CAKE)
+
+Take one pound of butter and one pound of sugar rubbed to a cream, yolks
+of twelve eggs, one tablespoon of cinnamon, one teaspoon of allspice,
+one-half teaspoon of mace, one-half teaspoon of cloves, one-fourth of a
+pound of almonds pounded, two pounds of raisins (seeded and chopped),
+three pounds of currants (carefully cleaned), one pound of citron
+(shredded very fine), and one-quarter of a pound of orange peel (chopped
+very fine). Soak all this prepared fruit in one pint of brandy
+overnight. Add all to the dough and put in the stiffly-beaten whites
+last. Bake in a very slow oven for several hours, in cake pans lined
+with buttered paper. When cold wrap in cloths dipped in brandy and put
+in earthen jars. If baked in gas oven have light very low. Keep oven the
+same temperature for four or five hours.
+
+
+APPLE SAUCE CAKE
+
+This apple sauce cake will be found as delicious and tasty as the rich
+fruit cake, which is so difficult to prepare, and it is very much less
+expensive.
+
+In a big mixing bowl, beat to a creamy consistency four tablespoons of
+butter, one egg and one cup of sugar. Add a saltspoon of salt, one
+teaspoon of allspice, one teaspoon of vanilla and a little grated
+nutmeg. Beat and stir all these ingredients well together with the other
+mixture, then add one cup of chopped raisins, after dusting them with
+flour. Mix these well through the dough and then add one cup of
+unsweetened apple sauce which has been pressed through a fine wire
+sieve. After this is well mixed with the other ingredients, stir in one
+teaspoon of baking-soda dissolved in one tablespoon of boiling water.
+Last of all, stir in one cup of flour, sifting twice after measuring it.
+Bake forty-five minutes in moderate oven.
+
+The tendency in making this cake is to get the dough too thin, therefore
+the apple sauce should be cooked quite thick, and then if the dough is
+still too thin add more flour. Bake one hour in moderate oven. This cake
+can be made with chicken schmalz in place of butter. Ice with plain
+white frosting.
+
+
+SPICE CAKE
+
+This spice cake is economical, easy to make and delicious, three
+qualities which must appeal to the housewife.
+
+Cream one cup of brown sugar and one-half cup of butter (or a little
+less of any butter substitute). Add one-half teaspoon of ground cloves
+and ground cinnamon, one cup of sour milk; one teaspoon of baking-soda,
+two cups of flour and one cup of raisins chopped. Have ready a warm oven
+and bake three-quarters of an hour.
+
+
+GREEN TREE LAYER CAKE AND ICING
+
+One cup of granulated sugar, one-half cup of butter, three eggs, one cup
+of milk, two and one-half scant cups of sifted flour, one teaspoon of
+vanilla extract, two teaspoons of baking-powder. Cream the butter and
+sugar together as usual, and then break in three eggs and beat until
+very creamy. Add the flour and milk alternately, reserving a little of
+the flour to add after the vanilla and baking-powder. Beat well and bake
+in layer cake tins. The entire success and lightness of this cake
+depends upon the beating of the sugar, butter and eggs. If these are
+beaten long enough they will become as creamy and fluffy as whipped
+cream.
+
+*Icing for This Cake.*--One and one-half cups of confectioner's sugar
+(not powdered), butter the size of a large egg, two tablespoons of
+cocoa, one teaspoon of vanilla, moisten to make the mixture the
+consistence of very thick cream. Cream or whipped cream may be used for
+the mixing, but many like this icing when made with lukewarm coffee. The
+sugar and butter are creamed together thoroughly and then the cocoa and
+vanilla are added, and lastly the cream or coffee. This is a good
+imitation of German tree cake. The icing on tree cake is an inch thick,
+and it is marked to represent the bark of a tree. The way it is served
+is with a little green candy on it, and it is really very delicious
+although extremely rich. The thicker or rather firmer this icing is, the
+better.
+
+
+EGGLESS, BUTTERLESS, MILKLESS CAKE
+
+One package of seeded raisins, two cups of sugar, two cups of boiling
+water, one teaspoon of cinnamon, one teaspoon of cloves, two tablespoons
+of Crisco, chicken schmalz or clarified drippings, one-half teaspoon of
+salt. Boil all together five minutes, cool, add one teaspoon of soda
+dissolved in water, three cups of flour. Bake forty-five minutes, make
+two cakes in layer pans.
+
+
+APPLE JELLY CAKE
+
+Rub one cup of butter and two cups of sugar to a cream, add four eggs,
+whites beaten separately, one cup of milk, two teaspoons of
+baking-powder and three and one-half cups of flour. Bake in layer tins.
+
+*Filling.*--Pare and grate three large apples ("Greenings" preferred),
+the juice and peel of a lemon, one cup of sugar and one well-beaten egg.
+Put in ingredients together and boil, stirring constantly until thick.
+Cool and fill in cake.
+
+
+CREAM LAYER CAKE
+
+Rub one cup of butter and two scant cups of sugar to a cream; the yolks
+of four eggs beaten in well, add gradually one cup of milk and three
+cups of sifted flour, and add three teaspoons of baking-powder in last
+sifting; put whites in last. Bake in layers as for jelly cake. When
+cold, spread with the following filling: Moisten two tablespoons of
+cornstarch with enough cold milk to work it into a paste. Scald one-half
+pint of milk with one-half cup of sugar and a pinch of salt. Beat the
+yolks of two eggs light; add the cornstarch to this, and as soon as the
+milk is scalded pour in the mixture gradually, stirring constantly until
+thick. Drop in one teaspoon of sweet butter, and when this is mixed in,
+set away until cool. Spread between layers.
+
+
+COCOANUT LAYER CAKE
+
+Rub to a cream one-half cup of butter and one and one-half cups of
+pulverized sugar. Add gradually three eggs, one-half cup of milk and two
+cups of flour, adding two teaspoons of baking-powder in last sifting.
+Bake in layers.
+
+*Filling.*--One grated cocoanut and all of its milk, to half of which
+add the beaten whites of two eggs and one cup of powdered sugar. Lay
+this between the layers. Mix with the other half of the grated cocoanut
+five tablespoons of powdered sugar and strew thickly on top of cake,
+which has been previously iced.
+
+
+CHOCOLATE LAYER CAKE
+
+Stir one scant half cup of butter to a cream with one cup of sugar. Add
+alternately one-half cup of sweet milk, yolks of two eggs which you have
+previously beaten until quite light, add whites of two, and one-half cup
+of sifted flour. Make a custard of one-half cup of milk, with one cup of
+grated chocolate, one-half cup of granulated sugar; boil until thick,
+add the yolk of one egg, then remove from the fire; stir until cool, add
+this to the cake batter, add one and one-half cups of sifted flour, two
+teaspoons of baking-powder and one of vanilla flavoring. Bake in layers
+and ice between and on top with plain white icing flavored to taste. You
+may substitute almond or colored icing.
+
+
+CARAMEL LAYER CAKE
+
+Place one-half cup of sugar in pan over fire. Stir until liquid smokes
+and burns brown. Add one-half cup of boiling water and cook into syrup.
+Take one cup butter, one and one-half cups of sugar, yolks of two eggs,
+over one cup of water and two cups of flour. Beat all thoroughly. Add
+enough of the burnt sugar to flavor, also one teaspoon of vanilla,
+another half cup of flour, two teaspoons of baking-powder and whites of
+two eggs. Bake in two layers, using remainder of burnt sugar for icing.
+
+
+HUCKLEBERRY CAKE
+
+Stir to a cream one cup of butter and two cups of powdered sugar and add
+gradually the yolks of four eggs. Sift into this three cups of flour,
+adding two teaspoons of baking-powder in the last sifting and add one
+cup of sweet milk alternately with the flour to the creamed butter,
+sugar and yolks. Spice with one teaspoon of cinnamon and add the
+stiff-beaten whites of the eggs. Lastly, stir in two cups of
+huckleberries which have been carefully picked over and well dredged
+with flour. Be careful in stirring in the huckleberries that you do not
+bruise them. You will find a wooden spoon the best for this purpose, the
+edges not being so sharp. Bake in a moderately hot oven; try with a
+straw, if it comes out clean, your cake is baked. This will keep fresh
+for a long while.
+
+
+CREAM PUFFS
+
+One cup of hot water, one-half cup of butter; boil together, and while
+boiling stir in one cup of sifted flour dry; take from the stove and
+stir to a thin paste, and after this cools add three eggs unbeaten, and
+stir vigorously for five minutes. Drop in tablespoonfuls on a buttered
+tin and bake in a quick oven twenty-five minutes, opening the oven door
+no oftener than is absolutely necessary, and being careful that they do
+not touch each other in the pan. This amount will make twelve puffs.
+Cream for puffs: one cup of milk, one cup of sugar, one egg, three
+tablespoons of flour, vanilla to flavor. Stir the flour in a little of
+the milk; boil the rest, turn this in and stir until the whole thickens.
+When both this and the puffs are cool open the puff a little way with a
+sharp knife and fill them with the cream.
+
+
+CHOCOLATE ECLAIRS
+
+To make éclairs spread the batter, prepared as in foregoing recipe, in
+long ovals and when done cover with plain or chocolate frosting, as
+follows: Boil one cup of brown sugar with one-half cup of molasses, one
+tablespoon of butter and two tablespoons of flour. Boil for one-half
+hour, then stir in one-fourth pound of grated chocolate wet in
+one-fourth cup of sweet milk and boil until it hardens on the spoon.
+Flavor with vanilla. Spread this upon the éclairs.
+
+
+DOBOS TORTE
+
+Cream yolks of six eggs with one-half pound of powdered sugar; add
+three-fourths cup of flour sifted three times; then add beaten whites of
+six eggs lightly and carefully into the mixture. Butter pie plates on
+under side and sprinkle with flour lightly over the butter and spread
+the mixture very thin. This amount makes one cake of twelve layers.
+Remove layers at once with a spatula.
+
+*Filling.*--Cream one-half pound of sweet butter and put on ice
+immediately; take one-half pound of sweet chocolate and break it into a
+cup of strong liquid coffee; add one-half pound of granulated sugar and
+let it boil until you can pull it almost like candy; remove from fire
+and stir the chocolate until it is quite cold. When cold add the
+chocolate mixture to the creamed butter. This filling is spread thin
+between the layers, spread the icing thicker on top and sides of the
+cake. This is very fine, but care must be taken in baking and removing
+the layers, as layers are as thin as wafers. Bake and make filling a day
+or two before needed.
+
+
+SPONGE CAKE
+
+Weigh any number of eggs, take the same weight of sugar and one-half the
+weight of flour; the grated rind and juice of one lemon to five eggs.
+For mixing this cake, see the directions given in "To Bake Cakes"; the
+mixture should be very light and spongy, great care being used not to
+break down the whipped whites. The oven should be moderate at first, and
+the heat increased after a time. The cake must not be moved or jarred
+while baking. The time will be forty to fifty minutes according to size
+of cake. Use powdered sugar for sponge-cake. Rose-water makes a good
+flavoring when a change from lemon is wanted.
+
+
+SMALL SPONGE CAKES
+
+Separate the whites and yolks of four eggs, beat the whites stiff, and
+beat into them one-half cup of granulated sugar. Beat the yolks to a
+very stiff froth and beat into them one-half cup of granulated sugar.
+This last mixture must be beaten for exactly five minutes. Add the juice
+and grated rind of one small lemon; beat yolks and whites together well,
+then stir in very gently one scant cup of flour that has been sifted
+three times. Remember that every stroke of the spoon after the flour is
+added toughens the cake just that much, so fold the flour in just enough
+to mix well. If baked in small patty pans they taste just like lady
+fingers. Bake twenty or twenty-five minutes in moderate oven.
+
+
+DOMINOES
+
+Make a sponge cake batter, and bake in long tins, not too large. The
+batter should not exceed the depth of one-fourth of an inch, spread it
+evenly and bake it in a quick oven (line the tins with buttered paper).
+As each cake is taken from the oven, turn it upside down on a clean
+board or paper. Spread with a thin layer of currant or cranberry jelly,
+and lay the other cake on top of it. With a hot, sharp knife cut into
+strips like dominoes; push them with the knife about an inch apart, and
+ice them with ordinary white icing, putting a tablespoonful on each
+piece, the heat of the cake will soften it, and with little assistance
+the edges and sides may be smoothly covered. Set the cakes in a warm
+place, where the frosting will dry. Make a horn of stiff white paper
+with just a small opening; at the lower end. Put in one spoon of dark
+chocolate icing and close the horn at the top, and by pressing out the
+icing from the small opening, draw a line of it across the centre of
+each cake, and then make dots like those on dominoes. Keep the horn
+supplied with the icing.
+
+
+LADY FINGERS
+
+Beat the yolks of three eggs until light and creamy, add one-quarter
+pound of powdered sugar (sifted) and continue beating; add flavoring to
+taste, vanilla, lemon juice, grated rind of lemon or orange. To the
+whites of the three eggs add one-half saltspoon of salt and beat until
+very stiff. Stir in lightly one-half cup of flour and then fold in the
+beaten whites very gently. Press the mixture through a pastry tube on a
+baking-tin, covered with paper in portions one-half inch wide by four
+inches long, or drop on oblong molds; sift a little powdered sugar on
+top of each cake, and bake from ten to fifteen minutes in a moderate
+oven. Do not let brown. Remove immediately from pan, brush the flat
+surface of one cake with white of egg and press the underside of a
+second cake upon the first.
+
+
+JELLY ROLL
+
+Take three eggs creamed with one cup of granulated sugar, one cup of
+flour sifted with two teaspoons of baking-powder, add one-half cup of
+boiling water. Bake in broad pan--while hot, remove from pan and lay on
+cloth wet with cold water. Spread with jelly and roll quickly. Sprinkle
+with powdered sugar.
+
+
+ANGEL FOOD
+
+Sift one cup of pastry flour once, then measure and sift three times.
+Add a pinch of salt to the whites of eight or nine eggs or just one cup
+of whites, beat about one-half, add one-half teaspoon of cream of
+tartar, then beat the whites until they will stand of their own weight;
+add one and one-fourth cups of sugar, then flour, not by stirring but
+folding over and over until thoroughly mixed in; flavor with one-half
+teaspoon of vanilla or almond extract. Bake in an ungreased pan, patent
+tube pan preferred. Place the cake in an oven that will just warm it
+enough through until the batter has raised to the top of the mold, then
+increase the heat gradually until the cake is well browned over; if by
+pressing the top of the cake with the finger it will spring back without
+leaving the imprint of the finger the cake is done through. Great care
+should be taken that the oven is not too hot to begin with as the cake
+will rise too fast and settle or fall in the baking. Bake thirty-five to
+forty minutes. When done, invert the pan; when cool remove from pan.
+
+
+SUNSHINE CAKE
+
+Beat yolks of five eggs lightly, add one teaspoon of vanilla, or grated
+rind of one lemon. In another bowl beat seven whites to a froth with a
+scant one-half teaspoon of cream of tartar, then beat until whites are
+very stiff. Gradually add one cup of granulated sugar, sifted three
+times, to the beaten whites. Fold whites and sugar, when beaten, into
+the beaten yolks. Sift one cup of flour three times, then put into
+sifter and shake lightly, fold into the cake. Bake forty minutes in
+ungreased cake pan. As directed for sponge cake invert pan. Remove cake
+when it has cooled.
+
+
+MOCHA TORTS
+
+Beat one cup of powdered sugar with the yolks of four eggs; when very
+light, add one cup of sifted flour in which has been mixed one teaspoon
+of baking-powder, add three tablespoons of cold water, one-half teaspoon
+of vanilla, one tablespoon essence of mocha, add the stiffly-beaten
+whites and bake fifteen to twenty minutes in two layer pans in a
+moderate oven. Spread when cold with one-half pint of cream to which has
+been added one tablespoon of mocha essence, one and one-half tablespoon
+of powdered sugar and then well whipped. Garnish with pounded almonds.
+
+
+PEACH SHORTCAKE
+
+Make a sponge cake batter of four eggs, one cup of pulverized sugar, a
+pinch of salt and one cup of flour. Beat the eggs with the sugar until
+very light. Beat until the consistency of dough and add the grated peel
+of a lemon, and last the sifted flour. No baking-powder necessary. Bake
+in jelly tins. Cut the peaches quite fine and sugar bountifully. Put
+between layers. Eat with cream.
+
+The same recipe may be used for Strawberry Shortcake.
+
+
+BREMEN APPLE TORTE
+
+Take seven peeled and cored apples, six tablespoons of sugar, two
+tablespoons of butter, and cook together until apples are soft. Cream
+six eggs; add to them one pint of sour cream, one tablespoon of vanilla,
+one-half teaspoon of cinnamon, and sugar to taste; then pour into the
+cooked apples and let all boil together till thick. Remove from stove.
+Take three cups of finely rolled zwieback, and in the bottom of a
+well-greased pan put a layer of two cups of crumbs, then a layer of the
+apple mixture, a layer of the remaining crumbs, and lastly lumps of
+butter over all. Bake one hour.
+
+
+VIENNA PRATER CAKE
+
+Cream the yolks of six eggs with one cup of granulated sugar. Add
+three-fourths cup of sifted chocolate, three-fourths cup of flour
+(sifted twice), one and one-half teaspoon of vanilla. Add the beaten
+whites. Bake thirty minutes. When cold; cut in half and fill with the
+following: One cup of milk, yolks of two eggs, one cup of chopped
+walnuts. Boil, stirring constantly to prevent curdling. Sweeten to
+taste, and after removing from the fire add one tablespoon of rum.
+Spread while hot.
+
+
+SAND TORTE
+
+Cream one-half pound of butter with one-half pound of sugar; drop in,
+one at a time, the yolks of six eggs. Add one small wine glass of rum,
+one-fourth pound of corn-starch, and one-fourth pound of flour that have
+been thoroughly mixed; one teaspoon of baking-powder, the beaten whites
+of six eggs. Bake one hour in a moderate oven.
+
+
+ALMOND CAKE OR MANDEL TORTE, No. 1
+
+Take one-half pound of almonds and blanch by pouring boiling water over
+them, and pound in a mortar or grate on grater (the latter is best).
+Beat yolks of eight eggs vigorously with one cup of sugar, add one-half
+lemon, grated peel and juice, one tablespoon of brandy, and four
+lady-fingers grated, the almonds, and fold in the stiffly-beaten whites
+of eggs. Bake in moderate oven one hour.
+
+
+ALMOND CAKE OR MANDEL TORTE, No. 2
+
+Take one-fourth pound of sweet almonds and one-eighth pound of bitter
+ones mixed. Blanch them the day previous to using and then grate or
+pound them as fine as powder. Beat until light the yolks of nine eggs
+with eight tablespoons of granulated sugar. Add the grated peel of one
+lemon and one-half teaspoon of mace or vanilla. Beat long and steadily.
+Add the grated almonds and continue the stirring in one direction. Add
+the juice of the lemon to the stiff-beaten whites. Grate four stale lady
+fingers, add and bake slowly for one hour at least.
+
+
+BROD TORTE
+
+Take six eggs, seven tablespoons of granulated sugar, seven tablespoons
+of bread crumbs, one-eighth pound of chopped almonds, one-half teaspoon
+of allspice, one tablespoon of jelly, grated rind and juice of one
+lemon, one teaspoon of cinnamon, one-half teaspoon of cloves, one-half
+wine glass of brandy. Beat yolks of eggs well and add sugar and beat
+until it blisters, add bread crumbs, almonds, jelly, spice, lemon, and
+brandy. Then add beaten whites, and bake slowly about forty minutes.
+
+
+RYE BREAD TORTE
+
+Beat the yolks of four eggs very light with one cup of sugar; add one
+cup of sifted dry rye bread crumbs to which one teaspoon of
+baking-powder and a pinch of salt have been added. Moisten one-half cup
+of ground almonds with two tablespoons of sherry, add and lastly fold in
+the beaten whites of eggs. Bake in ungreased form in moderate oven.
+
+
+ZWIEBACK TORTE
+
+Beat the yolks of six eggs with one and one-eighth cups of sugar, add
+one-half box of zwieback, which has been rolled very fine, add one
+teaspoon of baking-powder, season with one tablespoon of rum or sherry
+wine and one-half teaspoon of bitter almond extract. Lastly fold in the
+stiffly-beaten whites of the six eggs and bake in ungreased form in
+moderate oven three-quarters of an hour.
+
+
+CHOCOLATE BROD TORTE
+
+Separate the yolks and whites of ten eggs. Beat the yolks with two cups
+of pulverized sugar. When thick add one and three-fourth cups of sifted
+dry rye bread crumbs, one-half pound of sweet almonds, also some bitter
+ones, grated or powdered as fine as possible, one-fourth pound of
+citron shredded fine, one cake of chocolate grated, the grated peel of
+one lemon, the juice of one orange and one lemon, one tablespoon of
+cinnamon, one teaspoon of allspice, one-half teaspoon of cloves, and a
+wine glass of brandy. Bake very slowly in ungreased form. Frost with a
+chocolate icing, made as follows: Melt a small piece of chocolate. Beat
+the white of an egg stiff with scant cup of sugar, and stir into the
+melted chocolate and spread with a knife.
+
+
+BURNT ALMOND TORTE
+
+Beat up four eggs with one cup of sifted powdered sugar. Beat until it
+looks like a heavy batter. When you think you cannot possibly beat any
+longer stir one cup of sifted flour with one-half teaspoon of
+baking-powder. Stir it into batter gradually and lightly, adding three
+tablespoons of water. Bake in jelly tins. Filling: Scald one-fourth
+pound of almonds (by pouring boiling water over them), remove skins, put
+them on a pie plate and set them in the oven to brown slightly.
+Meanwhile, melt three tablespoons of white sugar, without adding water,
+stirring it all the while. Stir up the almonds in this, then remove them
+from the fire and lay on a platter separately to cool. Make an icing of
+the whites of three eggs beaten very stiff, with one pound of pulverized
+sugar, and flavor with rose-water. Spread this upon layers and cover
+each layer with almonds. When finished frost the whole cake, decorating
+with almonds.
+
+
+CHOCOLATE TORTE
+
+Take nine eggs, one-half pound of pulverized sugar, one-half pound of
+almonds, half cut and grated; one-half pound of finest vanilla chocolate
+grated, one-half pound of raisins, cut and seeded; seven soda crackers,
+rolled to a powder; one teaspoon of baking-powder, juice of three lemons
+and one-fourth glass of wine. Beat whites of eggs to a stiff froth and
+stir in last. Beat yolks with sugar until very light; then add
+chocolate, and proceed as with other torten.
+
+
+DATE TORTE
+
+Beat one-half pound of pulverized sugar with the yolks of six large
+eggs. Beat long and steadily until a thick batter. Add one-half pound of
+dates, cut very fine, one teaspoon each of allspice and ground cinnamon,
+one-fourth pound of chocolate grated, juice and peel of one lemon, three
+and one-half soda crackers, rolled to a fine powder, one teaspoon of
+baking-powder, and last the stiff-beaten whites. Bake slowly. Cake can
+be cut in half and put together with jelly.
+
+
+GERMAN HAZELNUT TORTE
+
+Beat together for twenty minutes until very light the yolks of eight
+eggs with one-half pound of granulated sugar, then add the very
+stiffly-beaten whites of eggs, place the bowl in which it has been
+stirred over a boiler in which water is boiling on the stove, stir
+continually but slowly until all the batter is well warmed but not too
+hot, add a small pinch of salt, and one-half pound of grated hazelnuts,
+add the nuts gradually, mix well and pour into a greased spring form.
+Bake very slowly. The grated rind of one-half lemon can be added if
+desired. Ice with boiled icing.
+
+
+LINZER TORTE
+
+Cream one pound of butter with one pound of sugar until foamy, then add
+one by one four whole eggs. Mix well, then stir in three-fourths pound
+of pounded almonds or walnuts, one teaspoon of cinnamon, one-fourth
+teaspoon of cloves, one pound of flour, one teaspoon of baking-powder,
+and a few drops of bitter almond essence. Put in four layer pans and
+bake in slow oven. Put together with apricot, strawberry, or raspberry
+jam and pineapple marmalade, each layer having a different preserve. Ice
+top and sides. If only two layers are desired for home use, half the
+quantity of ingredients can be used. This is a very fine cake. It is
+better the second day.
+
+
+RUSSIAN PUNCH TORTE
+
+Bake three layers of almond tart and flavor it with a wine glass of
+arrack. When baked, scrape part of the cake out of the thickest layer,
+not disturbing the rim, and reserve these crumbs to add to the following
+filling: Boil one-half pound of sugar in one-fourth cup of water until
+it spins a thread. Add to this syrup a wine glass of rum, and the
+crumbs, and spread over the layers, piling one on top of the other.
+Another way to fill this cake is to take some crab-apple jelly or apple
+marmalade and thin it with a little brandy.
+
+
+WALNUT TORTE, No. 1
+
+Grate eight ounces of walnuts and eight ounces of blanched almonds. Beat
+light the yolks of twelve eggs and three-fourths pound of sugar. Add
+the grated nuts and one-fourth pound of sifted flour, fold in the whites
+beaten to a stiff froth. Bake in layers and fill with sweetened whipped
+cream.
+
+
+WALNUT TORTE, No. 2
+
+Separate the yolks and whites of six eggs, being very careful not to get
+a particle of the yolks into the whites. Sift one-half pound of
+granulated sugar into the yolks and beat until thick as batter. Add a
+pinch of salt to the whites and beat very stiff. Have ready one-fourth
+pound of grated walnuts, reserve whole pieces for decorating the top of
+cake. Add the pounded nuts to the beaten yolks, and two tablespoons of
+grated lady fingers or stale sponge cake. Last add the stiffly-beaten
+whites of the eggs. Bake in layers and fill with almond or plain icing.
+
+
+CHESTNUT TORTE
+
+Boil one pound of chestnuts in the shells, peel them while warm, put
+nuts through potato ricer or colander. Beat well the yolks of six eggs
+with six tablespoons of sugar, add all the chestnut purée but two or
+three tablespoons reserved for top of torte, then add three teaspoons of
+baking-powder and the well-beaten whites of the six eggs; bake in
+moderate oven fifteen to twenty minutes. Whip one-half pint of cream,
+add to this the chestnut purée which was reserved, and a little sugar;
+garnish torte with this mixture. Enough for twelve persons.
+
+
+NUT HONEY CAKE
+
+Mix two cups of brown sugar, two cups of honey, six egg yolks and beat
+them thoroughly. Sift together three cups of flour, one-quarter teaspoon
+of salt, three teaspoons of ground cinnamon, one-half teaspoon each of
+ground cloves, ground nutmeg and allspice, and one and one-half
+teaspoons of soda; add one cup of chopped raisins, one-half ounce of
+citron cut in small pieces, one-half ounce of candied orange peel cut in
+small pieces, one-half pound of almonds coarsely chopped. Beat the
+whites of three eggs very stiff and add them last. Pour the dough to the
+depth of about half an inch into well-buttered tins and bake in a slow
+oven for one-half hour.
+
+
+
+
+*ICINGS AND FILLINGS FOR CAKES*
+
+
+BOILED ICING
+
+One cup of sugar, one-third cup of boiling water, white of one egg
+beaten stiff. Pour water on sugar until dissolved, heat slowly to
+boiling point without stirring; boil until syrup will thread when
+dropped from tip of spoon; as soon as it threads, pour slowly over
+beaten white, then beat with heavy wire spoon until of proper
+consistency to spread. Flavor.
+
+
+WHITE CARAMEL ICING
+
+Put on to boil two cups of brown sugar, one cup of milk and a small lump
+of butter. Boil until it gets as thick as cream, then beat with a fork
+or egg whip until thick and creamy. Spread quickly on cake.
+
+
+MAPLE SUGAR ICING
+
+Boil two cups of maple sugar with one-half cup of boiling water until it
+threads from the spoon. Pour it upon the beaten whites of two eggs and
+beat until cold. Spread between layers and on top of cake. Do not make
+icings on cloudy or rainy days.
+
+
+UNBOILED ICING
+
+Take the white of one egg and add to it the same quantity of water
+(measure in an egg shell). Stir into this as much confectioner's sugar
+to make it of the right consistency to spread upon the cake. Flavor with
+any flavoring desired. You may color it as you would boiled frosting by
+adding fruit coloring.
+
+
+COCOANUT ICING
+
+Mix cocoanut with the unboiled icing. If you desire to spread it between
+the cakes, scatter more cocoanut over and between the layers.
+
+
+NUT ICING
+
+Mix any quantity of finely chopped nuts into any quantity of cream icing
+(unboiled) as in the foregoing recipes. Ice the top of cake with plain
+icing, and lay the halves of walnuts on top.
+
+
+ORANGE ICING
+
+Grate the peel of one-half orange, mix with two tablespoons of orange
+juice and one tablespoon of lemon juice and let stand fifteen minutes.
+Strain and add to the beaten yolk of one egg. Stir in enough powdered
+sugar to make it the right consistency to spread upon the cake.
+
+
+CHOCOLATE GLAZING
+
+Grate two sticks of bitter chocolate, add five tablespoons of powdered
+sugar and three tablespoons of boiling water. Put on the stove, over
+moderate fire, stir while boiling until smooth, glossy and thick. Spread
+at once on cake and set aside to harden.
+
+
+CHOCOLATE ICING, UNBOILED
+
+Beat the whites of three eggs and one and one-half cups of pulverized
+sugar, added gradually while beating. Beat until very thick, then add
+four tablespoons of grated chocolate and two teaspoons of vanilla.
+
+This quantity is sufficient for a very large cake.
+
+
+INSTANTANEOUS FROSTING
+
+To the white of an unbeaten egg add one and one-fourth cups of
+pulverized sugar and stir until smooth. Add three drops of rose-water,
+ten of vanilla, and the juice of half a lemon. It will at once become
+very white, and will harden in five or six minutes.
+
+
+PLAIN FROSTING
+
+To one cup of confectioner's sugar add some liquid, either milk or
+water, to make it the right consistency to spread, flavor with vanilla.
+Instead of the water or milk, orange juice can be used. A little of the
+rind must be added. Lemon juice can be substituted in place of vanilla.
+Chocolate melted over hot water and added to the sugar and water makes a
+nice chocolate icing; flavor with vanilla.
+
+
+ALMOND ICING
+
+Take the whites of two eggs and one-half pound of sweet almonds, which
+should be blanched, dried and grated or pounded to a paste. Beat the
+whites of the eggs, add half a pound of confectioner's sugar, one
+tablespoon at a time, until all is used, and then add the almonds and a
+few drops of rosewater. Spread between or on top of cake. Put on thick,
+and when nearly dry cover with a plain icing. If the cakes are well
+dredged with a little flour after baking, and then carefully wiped
+before the icing is put on, it will not run and can be spread more
+smoothly. Put the frosting in the centre of the cake, dip a knife in
+cold water and spread from the centre toward the edge.
+
+
+MOCHA FROSTING
+
+One cup of pulverized sugar into which sift two dessertspoons of dry
+cocoa, two tablespoons of strong hot coffee in which is melted a piece
+of butter the size of a walnut. Beat well and add a little vanilla.
+
+
+MARSHMALLOW FILLING
+
+Melt one-half pound marshmallows over hot water, cook together one cup
+of sugar and one-quarter cup of cold water until it threads thoroughly.
+Beat up the white of an egg and syrup and mix, then add to the melted
+marshmallows and beat until creamy and cool. Can be used for cake
+filling or spread between two cookies.
+
+
+FIG FILLING
+
+One pound of figs chopped fine, one cup of water, one-half cup of sugar;
+cook all together until soft and smooth.
+
+
+BANANA FILLING
+
+Mash six bananas, add juice of one lemon and three or more tablespoons
+of sugar; or add mashed bananas with whipped cream or boiled icing.
+
+
+CREAM FILLING
+
+Scald two cups of milk. Mix together three-fourths of a cup of sugar,
+one-third cup of flour and one-eighth teaspoon of salt. Add to three
+slightly-beaten eggs and pour in scalded milk. Cook twenty minutes over
+boiling water, stirring constantly until thickened. Cool and flavor.
+This can be used as a foundation for most fillings, by adding melted
+chocolate, nuts, fruits, etc.
+
+
+COFFEE FILLING
+
+Put three cups of warmed-over or freshly made coffee in a small
+casserole, add two tablespoons of powdered sugar, one-half teaspoon of
+vanilla. When at boiling point (do not let it boil), add one cup of milk
+or cream. Then add one tablespoon of cornstarch which has been moistened
+with cold water. Stir in while cooking till it is smooth and glossy.
+When the cake is cool, pour mixture over the layers.
+
+
+LEMON JELLY FOR LAYER CAKE
+
+Take one pound of sugar, yolks of eight eggs with two whole ones, the
+juice of five large lemons, the grated peel of two, and one-quarter
+pound of butter. Put the sugar, lemon and butter into saucepan and melt
+over a gentle fire. When all is dissolved, stir in the eggs which have
+been beaten, stir rapidly until it is thick as honey, and spread some of
+this between the layers of cake. Pack the remainder in jelly glasses.
+
+
+LEMON PEEL
+
+Keep a wide-mouthed bottle of brandy in which to throw lemon peel. Often
+you will have use for the juice of lemons only. Then it will be
+economical to put the lemon peel in the bottle to use for flavoring. A
+teaspoon of this is sufficient for the largest cake.
+
+
+LEMON EXTRACT
+
+Take the peel of half a dozen lemons and put in alcohol the same as for
+vanilla.
+
+
+VANILLA EXTRACT
+
+Take two ounces of vanilla bean and one of tonka. Soak the tonka in warm
+water until the skin can be rubbed off; then cut or chop in small pieces
+and put in two wine bottles. Fill with half alcohol, half water; cork,
+seal, and in a week's time will be ready for use.
+
+
+
+
+*PIES AND PASTRY*
+
+
+PUFF PASTE OR BLAETTER TEIG
+
+To make good puff paste one must have all the ingredients cold. Use a
+marble slab if possible and avoid making the paste on a warm, damp day.
+It should be made in a cool place as it is necessary to keep the paste
+cold during the whole time of preparation. This recipe makes two pies or
+four crusts, and requires one-half pound of butter and one-half teaspoon
+of salt, one-half pound of flour and one-fourth to one-half cup of
+ice-water.
+
+Cut off one-third of the butter and put the remaining two-thirds in a
+bowl of ice-water. Divide this into four equal parts; pat each into a
+thin sheet and set them away on ice. Mix and sift flour and salt; rub
+the reserved butter into it and make as stiff as possible with
+ice-water. Dust the slab with flour; turn the paste upon it; knead for
+one minute, then stand it on ice for five minutes. Roll the cold paste
+into a square sheet about one-third of an inch thick; place the cold
+batter in the centre and fold the paste over it, first from the sides
+and then the ends, keeping the shape square and folding so that the
+butter is completely covered and cannot escape through any cracks as it
+is rolled. Roll out to one-fourth inch thickness, keeping the square
+shape and folding as before, but without butter. Continue rolling and
+folding, enclosing a sheet of butter at every alternate folding until
+all four sheets are used. Then turn the folded side down and roll in one
+direction into a long narrow strip, keeping the edges as straight as
+possible. Fold the paste over, making three even layers. Then roll again
+and fold as before. Repeat the process until the dough has had six
+turns. Cut into the desired shapes and place on the ice for twenty
+minutes or longer before putting in the oven.
+
+If during the making the paste sticks to the board or pin, remove it
+immediately and stand it on the ice until thoroughly chilled. Scrape the
+board clean; rub with a dry cloth and dust with fresh flour before
+trying again. Use as little flour as possible in rolling, but use enough
+to keep the paste dry. Roll with a light, even, long stroke in every
+direction, but never work the rolling-pin back and forth as that
+movement toughens the paste and breaks the bubbles of air.
+
+The baking of puff paste is almost as important as the rolling, and the
+oven must be very hot, with the greatest heat at the bottom, so that the
+paste will rise before it browns. If the paste should begin to scorch,
+open the drafts at once and cool the temperature by placing a pan of
+ice-water in the oven.
+
+
+FLEISCHIG PIE CRUST
+
+For shortening; use drippings and mix with goose, duck or chicken fat.
+In the fall and winter, when poultry is plentiful and fat, save all
+drippings of poultry fat for pie-crust. If you have neither, use
+rendered beef fat.
+
+Take one-half cup of shortening, one and one-half cups of flour. Sifted
+pastry flour is best. If you have none at hand take two tablespoons of
+flour off each cup after sifting; add a pinch of salt. With two knives
+cut the fat into the sifted flour until the shortening is in pieces as
+small as peas. Then pour in six or eight tablespoons of cold water; in
+summer use ice-water; work with the knife until well mixed (never use
+the hand). Flour a board or marble slab, roll the dough out thin,
+sprinkle with a little flour and put dabs of soft drippings here and
+there, fold the dough over and roll out thin again and spread with fat
+and sprinkle with flour, repeat this and then roll out not too thin and
+line a pie-plate with this dough. Always cut dough for lower crust a
+little larger than the upper dough and do not stretch the dough when
+lining pie-pan or plate.
+
+If fruit is to be used for the filling, brush over top of the dough with
+white of egg slightly beaten, or sprinkle with one tablespoon of bread
+crumbs to prevent the dough from becoming soggy.
+
+Put in the filling, brush over the edge of pastry with cold water, lay
+the second round of paste loosely over the filling; press the edges
+together lightly, and trim, if needed. Cut several slits in the top
+crust or prick it with a fork before putting it in place.
+
+Bake from thirty-five to forty-five minutes until crust is a nice brown.
+
+A gas stove is more satisfactory for baking pies than a coal stove as
+pies require the greatest heat at the bottom.
+
+The recipe given above makes two crusts. Bake pies having a cooked
+filling in a quick oven and those with an uncooked filling in a
+moderate oven. Let pies cool upon plates on which they were made because
+slipping them onto cold plates develops moisture which always destroys
+the crispness of the lower crust.
+
+
+TO MAKE AND BAKE A MERINGUE
+
+To beat and bake a meringue have cold, fresh eggs, beat the whites until
+frothy; add to each white one level tablespoon of powdered sugar. Beat
+until so stiff that it can be cut with a knife. Spread on the pie and
+bake with, the oven door open until a rich golden brown. Too much sugar
+causes a meringue to liquefy; if not baked long enough the same effect
+is produced.
+
+
+PIE CRUST (MERBERTEIG)
+
+Rub one cup of butter to a cream, add four cups of sifted flour, a pinch
+of salt and a tablespoon of brown sugar; work these together until the
+flour looks like sand, then take the yolk of an egg, a wine-glass of
+brandy, one-half cup of ice-water and work it into the flour lightly. Do
+not use the hands; knead with a knife or wooden spoon, knead as little
+as possible. If the dough is of the right consistency no flour will be
+required when rolling out the dough. If it is necessary to use flour use
+as little as possible. Work quickly, handle dough as little as possible
+and bake in a hot oven. Follow directions given with Fleischig Pie
+Crust. Fat may be substituted for butter in the above recipe.
+
+
+PARVE, COOKIE AND PIE DOUGH
+
+Sift into a mixing-bowl one and one-half cups of flour and one-half
+teaspoon of baking-powder. Make a depression in the centre; into this
+pour a generous half cup of oil and an exact half cup of very cold (or
+ice) water; add pinch of salt, mix quickly with a fork, divide in two
+portions; do not knead, but roll on a well-floured board, spread on
+pans, fill and bake at once in a quick oven.
+
+No failure is possible if the formula is accurately followed and these
+things observed; ingredients cold, no kneading or re-rolling; dough must
+not stand, but the whole process must be completed as rapidly as
+possible.
+
+Do not pinch or crimp the edge of this or any other pie. To do so makes
+a hard edge that no one cares to eat. Instead, trim the edges in the
+usual way, then place the palms of the hand on opposite sides of the pie
+and raise the dough until the edges stand straight up. This prevents
+all leakage and the crust is tender to the last morsel.
+
+
+TARTLETS
+
+Roll puff paste one-eighth of an inch thick; cut it into squares; turn
+the points together into the middle and press slightly to make them
+stay. Bake until thoroughly done; place a spoonful of jam in the centre
+of each; cover the jam with meringue and brown the meringue in a quick
+oven.
+
+By brushing the top of the paste with beaten egg, diluted with one
+teaspoon of water, a glazed appearance may be obtained.
+
+
+BANBURY TARTS
+
+Cut one cup of seeded muscatel raisins and one cup of nuts in small
+pieces, add one cup of sugar, one well-beaten egg, one tablespoon of
+water, the juice and grated rind of one lemon. Mix well. Line patty-pans
+with pie dough, fill with mixture and bake until crust is brown.
+
+
+FRUIT TARTLETS
+
+If canned fruit is used, take a large can of any kind of fruit, drain
+all the syrup off and put in a saucepan with an equal quantity of sugar.
+Cook until it forms a syrup, then pour in the fruit, which has been
+stoned (if necessary), and cook until the whole is a syrupy mass.
+
+If fresh fruit is used, put on two parts of sugar to one of water and
+cook until syrupy, then add the fruit, which has been peeled, sliced and
+stoned, and cook until the whole is a thick, syrupy mass.
+
+Line the patty cases or plain muffin rings with the puff paste. Put a
+spoonful or two of the fruit in each one and bake a nice brown. Peaches,
+white cherries, Malaga grapes, huckleberries and apples make nice
+tartlets.
+
+One large can California fruit fills twelve tartlets.
+
+
+APPLE FLADEN (HUNGARIAN)
+
+Rub together on a pastry-board one-half pound of sweet butter with one
+pound (four cups sifted) of flour, add four tablespoons of powdered
+sugar, a little salt, four egg yolks and moisten with one-half cup of
+sour cream; cover and set aside in the ice-box for one-half hour. Take
+two pounds of sour apples, peel, cut fine, mix with one-half cup of
+light-colored raisins, sugar and cinnamon to taste. Cut the dough in two
+pieces, roll out one piece and place on greased baking-pan, spread over
+this four tablespoons of bread crumbs and the chopped sugared apples,
+roll out the other half of dough, place on top and spread with white of
+one egg, sprinkle with two tablespoons of powdered almonds. Bake in hot
+oven.
+
+
+LINSER TART
+
+Make a dough of one-half pound each of flour, sugar and almonds that are
+grated with peel on, two eggs, a little allspice, a little citron, pinch
+of salt. Flavor with brandy. Take a little more than half, roll it out
+and line a pie-pan, put strawberry jam on and then cut rest of dough in
+strips and cover the same as you would prune pie. Brush these strips
+with yolk of egg and bake in moderate oven.
+
+
+MACAROON TARTS
+
+Line a gem or muffin-pan with rich pie dough; half fill each tart with
+any desired preserve, and bake in a quick oven. Beat the whites of three
+eggs to a stiff froth and add one-half pound of powdered sugar and stir
+about ten minutes or until very light, and gradually one-half pound of
+grated almonds. Divide this macaroon paste into equal portions. Roll and
+shape into strips, dusting hands with powdered sugar in place of flour.
+Place these strips on the baked tarts in parallel rows to cross each
+other diagonally. Return to oven and bake in a slow oven about fifteen
+minutes. Let remain in pans until almost cold.
+
+
+LEMON TART (FLEISCHIG)
+
+Make a rich crust and bake in small spring form. Beat three whole eggs
+and yolks of three very light with one cup of sugar. Add juice of three
+lemons and grated rind of one, and juice of one orange. Put whole on
+stove and stir until it comes to a boil. Put on baked crust, spread a
+meringue made of the remaining three whites and three tablespoons of
+sugar on top, and put in oven to brown. May be used as a filling for
+tartlets.
+
+
+VIENNA PASTRY FOR KIPFEL
+
+Take one-half pound of pot cheese and one-half pound of butter and two
+cups of flour sifted four times, add a pinch of salt and work these
+ingredients into a dough; make thirty small balls of it and put on a
+platter on the ice overnight. In the morning roll each ball separately
+into two-inch squares. These squares may be filled with, a teaspoon of
+jelly put in the centre and the squares folded over like an envelop; or
+fill them with one-half pound of walnuts, ground; one-half cup of sugar
+and moisten with a little hot milk. Roll and twist into shape. Brush
+with beaten egg and bake in a moderately hot oven.
+
+
+CHEESE STRAWS
+
+One-half cup of flour, two tablespoons of butter, four tablespoons of
+grated cheese, yolk of one egg, dash of cayenne pepper, enough ice-water
+to moisten. Mix as little as possible. Roll out about a quarter of an
+inch thick and cut into long, narrow strips. Shake a little more cheese
+on top and bake in hot oven. This is also an excellent pie crust for one
+pie, omitting pepper and cheese.
+
+Serve cheese straws with salads.
+
+
+LAMPLICH
+
+Make a mince-meat by chopping finely eight medium-sized apples, one-half
+pound each of raisins, currants and sugar, a little citron peel, two or
+three cloves and one teaspoon of powdered cinnamon.
+
+Cut some good puff paste into little triangles and fill with the mince,
+turning the corners of the paste over it so as to make little puffs.
+Place these closely together and on a buttered baking-dish until it is
+full. Now mix two tablespoons of melted butter with one teacup of thick
+syrup flavored with essence of lemon, and pour it over the puffs. Bake
+until done in a rather slow oven.
+
+
+MIRLITIOUS
+
+Pound and sift six macaroons; add one tablespoon of grated chocolate and
+one pint of hot milk. Let stand ten minutes, and then add yolks of three
+eggs well beaten, one tablespoon of sugar, one teaspoon of vanilla. Line
+patty-tins with puff paste; fill with the mixture and bake twenty
+minutes.
+
+
+APPLE PIE, No. 1
+
+Pare, core and slice four apples. Line a pie-plate with plain pastry.
+Sprinkle with bread crumbs. Lay in the apples, sprinkle with one-half
+cup of sugar, flavor with cinnamon, nutmeg or lemon juice or two
+tablespoons of water if apples are not juicy. Cover with upper crust,
+slash and prick and bake in moderate oven until the crust is brown and
+the fruit is soft.
+
+
+APPLE PIE, No. 2
+
+Put in saucepan one-half cup of sugar and one-fourth cup of water, let
+it boil a few minutes, then lay in five large apples or six small ones,
+which have previously been peeled and quartered; cover with a lid and
+steam until tender but not broken. Line pie-plate with rich milchig
+pastry, lay on the apples, sprinkle with sugar and cinnamon and bits of
+butter drop a few drops of syrup over all and bake.
+
+
+INDIVIDUAL APPLE DUMPLINGS
+
+Butter six muffin rings and set them on a shallow agate pan which has
+been well buttered. Fill the rings with sliced apples. Make a dough of
+one and one-half cups of pastry flour sifted several times with one-half
+teaspoon of salt and three level teaspoons of baking-powder. Chop into
+the dry ingredients one-fourth of a cup of shortening, gradually add
+three-fourths of a cup of milk or water. Drop the dough on the apples on
+the rings. Let bake about twenty minutes. With a spatula remove each
+dumpling from the ring, place on dish with the crust side down. Serve
+with cream and sugar, hard sauce or with a fruit sauce.
+
+
+WHIPPED CREAM PIE
+
+Make a crust as rich as possible and line a deep tin. Bake quickly in a
+hot oven and spread it with a layer of jelly or jam. Next whip one cup
+of sweet cream until it is thick. Set the cream in a bowl of ice while
+whipping. Sweeten slightly and flavor with vanilla, spread this over the
+pie and put in a cool place until wanted.
+
+
+GRATED APPLE PIE
+
+Line a pie-plate with a rich puff paste. Pare and grate four or five
+large tart apples into a bowl into which you have stirred the yolks of
+two eggs with about half a cup of sugar. Add a few raisins, a few
+currants, a few pounded almonds, a pinch of ground cinnamon, and the
+grated peel of a lemon. Have no top crust. Bake in a quick oven. In the
+meantime, make a meringue of the whites of the eggs by beating them to a
+very stiff froth and add about three tablespoons of pulverized sugar.
+Spread this over the pie when baked and set back in the oven until
+brown. Eat cold.
+
+
+APPLE CUSTARD PIE
+
+Line your pie-plates with a rich crust. Slice apples thin, half fill
+your plates and pour over them a custard made of four eggs and two cups
+of milk, sweetened and seasoned to taste.
+
+
+CHERRY PIE, No. 1
+
+Line a pie-plate with rich paste, sprinkle cornstarch lightly over the
+bottom crust and fill with cherries and regulate the quantity of sugar
+you scatter over them by their sweetness. Bake with an upper crust,
+secure the edges well by pinching firmly together. Eat cold.
+
+
+CHERRY PIE, No. 2
+
+Pick the stems out of your cherries and put them in an earthen crock,
+then set them in the oven until they get hot. Take them out and seed
+them. Make tarts with or without tops and sugar to your taste. The
+heating of the fruit gives the flavor of the seed, which is very rich,
+but the seeding of them while hot is not a delightful job. Made this way
+they need no water for juice.
+
+
+SNOWBALLS
+
+Pare and core nice large baking apples, fill the holes with some
+preserves or jam, roil the apples in sugar and cover with a rich pie
+crust and bake. When done, cover with a boiled icing and set back in the
+oven, leaving both doors open to let the icing dry.
+
+
+BLACKBERRY AND CURRANT PIE
+
+When ready to make the pie, mix as much fruit in a bowl as required,
+sweeten, stirring the sugar through the berries and currants lightly
+with a spoon. Dust in a little flour and stir it through the fruit. Cut
+one of the pieces of pastry in halves, dust the pastry-board with flour
+and roll the lump of pastry out very thin, cover the pie-plate, a big
+deep one, with the pastry, trim off the edges with a knife, cutting from
+you. Fill the dish with the fruit, dust the surface well with flour.
+Roll out the other piece for the top crust, fold it over the rolling
+pin, cut a few gashes in it for a steam vent.
+
+Carefully put on the top crust, trim it well about the edge of the
+pie-plate. Press it closely together with the end of your thumb or with
+a pastry knife and stand the pie in a moderate oven and bake till the
+surface is a delicate brown. Then remove the pie and let it stand until
+it is cool.
+
+The top crust may be made lattice fashion by cutting the pastry in
+strips, but it will not be as good as between two closed crusts.
+
+
+CUSTARD PIE
+
+Line the pie-plate with a rich crust. Beat up four eggs light with
+one-half cup of sugar, a pinch of salt, one pint of milk and grated
+nutmeg or grated lemon peel, and pour in shell and bake in slow oven.
+
+
+CREAM PIE
+
+First line a pie-plate with puff paste and bake, and then make a cream
+of the yolks of four eggs, a little more than a pint of milk, one
+tablespoon of cornstarch and four tablespoons of sugar, and flavor with
+two teaspoons of vanilla. Pour on crust and bake; beat up the whites
+with two tablespoons of powdered sugar and half a teaspoon of cream of
+tartar. Spread on top of pie and set back in the oven until baked a
+light brown.
+
+
+COCOANUT PIE
+
+Line a pie-plate with puff paste and fill with the following custard:
+Butter size of an egg, creamed with one cup of granulated sugar, one
+tablespoon of flour, three-fourths cup of grated cocoanut, one
+tablespoon of milk, vanilla, pinch of salt, and the beaten whites of
+three eggs.
+
+
+COCOANUT LEMON PIE
+
+Beat the yolks of six eggs and one cup of sugar until very light,
+squeeze in the juice of three lemons and the rind of two of them, stir
+well, then add one-half of a cocoanut grated, and lastly add the whites
+of six eggs, beaten to a stiff froth. Line a deep pie-plate with rich
+pastry, sprinkle a little flour over it, pour in the lemon mixture and
+bake. This makes one pie in deep pie-plate.
+
+
+LEMON PIE, No. 1
+
+Cover the reverse side of a deep pie-plate with a rich puff paste, and
+bake a light brown. Remove from the oven until the filling is prepared.
+Take a large juicy lemon, grate and peel and squeeze out every drop of
+juice. Now take the lemon and put it into a cup of boiling water to
+extract every particle of juice. Put the cup of water on to boil with
+the lemon juice and grated peel, and a cup of sugar; beat up the yolks
+of four eggs very light and add to this gradually the boiling lemon
+juice. Return to the kettle and boil. Then wet a teaspoon of cornstarch
+with a very little cold water, and add also a teaspoon of butter and
+when the boiling mixture has thickened remove from the fire and let it
+cool. Beat up the whites of the eggs to a very stiff froth, add half of
+the froth to the lemon mixture and reserve the other half for the top of
+the pie. Bake the lemon cream in the baked pie-crust. Add a few
+tablespoons of powdered sugar and half a teaspoon of cream of tartar to
+the remaining beaten whites. If you desire to have the meringue extra
+thick, add the whites of one or more eggs. When the pie is baked take
+from the oven just long enough to spread the meringue over the top, and
+set back for two or three minutes, leaving the oven doors open just the
+least bit, so as not to have it brown too quickly.
+
+
+LEMON PIE, No. 2
+
+Line a deep pie-plate with nice crust, then prepare a filling as
+follows: After removing the crust from two slices of bread about two
+inches thick, pour over it one cup of boiling water; add one
+dessertspoon of butler, and beat until the bread is well soaked and
+smooth; then add the juice and rind of one lemon, one cup of sugar, the
+yolks of two eggs, well beaten, and a little salt; mix well; fill pie
+with mixture and bake in hot oven until firm. Beat white of two eggs to
+a stiff froth, add four tablespoons of powdered sugar and spread on top
+and brown.
+
+
+MOCK MINCE PIE
+
+Pare, core, and chop fine eight tart apples. Add one cup of seedless
+raisins, one-half cup of currants, one ounce of chopped citron, one-half
+teaspoon each of cinnamon, cloves, spice and mace, a tiny bit of salt
+and grated nutmeg. Pour over whole one tablespoon of brandy, and juice
+and rind of one lemon. Line bottom and sides of plate with crust, fill
+in with mixture, and put strips of dough across.
+
+
+MINCE PIE
+
+Boil two pounds lean, fresh beef. When cold, chop fine. Add one-half
+pound chopped suet, shredded very fine, and all gristle removed. Mix in
+a bowl two pounds of seeded raisins, two pounds of currants, one-half
+pound of citron, chopped very fine. Two tablespoons of cinnamon, two
+tablespoons of mace, one grated nutmeg, one tablespoon of cloves,
+allspice, and salt. Mix this with meat and suet. Then take two cups of
+white wine, two and one-half pounds of brown sugar. Let stand. Chop fine
+four apples, and add meat to fruits. Then mix wine with whole, stir
+well, and put up in small stone jars. This will keep all winter in a
+cool place. Let stand at least two days before using. Line pie-plates
+with a rich crust, fill with mince meat mixture, put a rich paste crust
+on top, or strips if preferred, prick slightly and bake. Serve warm, not
+hot.
+
+
+PUMPKIN PIE
+
+Press through a sieve one pint of stewed pumpkin, add four eggs and a
+scant cup of sugar. Beat yolks and sugar together until very thick and
+add one pint of milk to the beaten eggs. Then add the pressed pumpkin,
+one-half teaspoon of cinnamon, less than one-half teaspoon of mace and
+grated nutmeg. Stir the stiffly-beaten whites in last. Bake in a very
+rich crust without cover.
+
+
+GRAPE PIE
+
+Squeeze out the pulps and put them in one vessel, the skins into
+another. Then simmer the pulp a little and press it through a colander
+to separate the seeds. Then put the skins and pulps together and they
+are ready for the pies.
+
+
+HUCKLEBERRY PIE
+
+Line a pie-plate with rich pastry. Pick, clean and wash one pint of
+huckleberries, drain and lay them thickly on the crust. Sprinkle thickly
+with sugar, lightly with cinnamon, and drop bits of butter over the top.
+Bake a nice even brown.
+
+
+PEACH CREAM TARTS
+
+One cup of butter, and a little salt; cut through just enough flour to
+thoroughly mix, a cup of ice-water, one whole egg and the yolks of two
+eggs mixed with a tablespoon of brown sugar. Add to the flour in which
+you have previously sifted two teaspoons of baking-powder. Handle the
+dough as little as possible in mixing. Bake in round rings in a hot oven
+until a light brown. When baked, sift pulverized sugar over the top and
+fill the hollow centre with a compote of peaches. Heap whipped cream or
+ice-cream on top of each one, the latter being preferable.
+
+
+MOCK CHERRY PIE
+
+Cover the bottom of pie-plate with rich crust; reserve enough for upper
+crust. For filling use two cups of cranberries, cut in halves; one cup
+of raisins, cut in pieces; two cups of sugar, butter the size of walnut.
+Dredge with flour, sprinkle with water. Bake thirty minutes in a
+moderate oven.
+
+
+PEACH CREAM PIE
+
+Line a pie-plate with a rich crust and bake, then fill with a layer of
+sweetened grated peaches which have had a few pounded peach kernels
+added to them. Whip one cup of rich cream, sweeten and flavor and spread
+over the peaches. Set in ice-chest until wanted.
+
+
+PEACH PIE, No. 1
+
+Line a pie-plate with a rich pie-crust, cover thickly with peaches that
+have been pared and sliced fine (canned peaches may be used when others
+are not to be had), adding; sugar and cover with strips of dough; bake
+quickly.
+
+
+PEACH PIE, No. 2
+
+Pare, stone, and slice the peaches. Line a deep pie-plate with a rich
+paste, sprinkle a little flour over the bottom crust and lay in your
+fruit, sprinkle sugar liberally over them in proportion to their
+sweetness. Add a few peach kernels, pounded fine, to each pie and bake
+with crossbars of paste across the top. If you want it extra fine, with
+the whites of three eggs to a stiff froth and sweeten with about four
+tablespoons of pulverized sugar, adding one-fourth of a teaspoon of
+cream tartar, spread over the pie and return to the oven until the
+meringue is set. Eat cold.
+
+
+PINEAPPLE PIE, No. 1
+
+Line your pie-plate with a rich paste, slice pineapples as thin as
+possible, sprinkle sugar over them abundantly and put flakes of sugar
+here and there. Cover and bake.
+
+You may make pineapple pies according to any of the plain apple pie
+recipes.
+
+
+PINEAPPLE PIE, No. 2
+
+Pare and core the pineapple and cut into small slices and sprinkle
+abundantly with sugar and set it away in a covered dish to draw enough
+juice to stew the pineapple in. Bake two shells on perforated pie-plates
+of a rich pie dough. When the pineapple is stewed soft enough to mash,
+mash it and set it away to cool. When the crust is baked and cool whip
+half a pint of sweet cream and mix with the pineapple and fill in the
+baked shell.
+
+
+PRUNE AND RAISIN PIE
+
+Use one-half pound of prunes, cooked until soft enough to remove the
+stones. Mash with a fork and add the juice in which they have been
+cooked; one-half cup of raisins, cooked in a little water for a few
+minutes until soft; add to the prune mixture with one-half cup of sugar;
+a little ground clove or lemon juice improves the flavor. Bake with two
+crusts.
+
+
+PRUNE PIE
+
+Make a rich pie paste. After the paste is rolled out thin and the
+pie-plate lined with it, put in a layer of prunes that have been stewed
+the day before, with the addition of several slices of lemon and no
+sugar.
+
+Split the prunes in halves and remove the pits before laying them on the
+pie crust.
+
+After the first layer is in sprinkle it well with sugar, then pour over
+the sugar three or four tablespoons of the prune juice and dust the
+surface lightly with flour.
+
+Repeat this process till there are three layers, then cut enough of the
+paste in strips to cover the top of the fruit with a lattice crust and
+bake the pie in a rather quick oven.
+
+Few pies can excel this in daintiness of flavor.
+
+
+PLUM PIE
+
+Select large purple plums, about fifteen plums for a good-sized pie; cut
+them in halves, remove the kernels and dip each half in flour. Line your
+pie-tin with a rich paste and lay in the plums, close together, and
+sprinkle thickly with a whole cup of sugar. Lay strips of paste across
+the top, into bars, also a strip around the rim, and press all around
+the edge with a pointed knife or fork, which will make a fancy border.
+Sift powdered sugar on top. Damson pie is made in the same way. Eat
+cold.
+
+
+RHUBARB PIE
+
+Make a very rich crust, and over the bottom layer sprinkle a large
+tablespoon of sugar and a good teaspoon of flour. Fill half-full of
+rhubarb that has been cut up, scatter in one-fourth cup of strawberries
+or raspberries, sprinkle with more sugar and flour, and then proceed as
+before. Over the top dot bits of butter and another dusting of flour.
+Use a good cup of sugar to a pie. Pinch the crusts together well after
+wetting them, to prevent the juice, which should be so thick that it
+does not soak through the lower crust at all, from cooking out.
+
+
+STRAWBERRY PIE
+
+Make a rich fleischig pie-crust and bake on the reverse side of pie-pan.
+Pick a quart of berries, wash and drain, then sugar. Take the yolks of
+four eggs beaten well with one-half cup of sugar and stir the beaten
+whites gently into this mixture. Pour over strawberries. Put in
+pie-crust and bake until brown. This mixture with most all fruit pies
+will be found delicious.
+
+
+SWEET POTATO PIE
+
+Measure one cup of mashed, boiled sweet potatoes. Thin with one pint of
+sweet milk. Beat three whole eggs very light with one-half cup of sugar.
+Mix with sweet potatoes. Season with one-quarter of a nutmeg grated, one
+teaspoon of cinnamon, and one-half teaspoon of lemon extract. Line
+pie-plate with crust, fill with mixture, and bake in quick oven.
+
+
+VINEGAR PIE
+
+Line a pie-plate with a rich crust and fill with the following mixture:
+One cup of vinegar, two of water and two cups of sugar, boil; add a lump
+of butter and enough cornstarch to thicken; flavor with lemon essence
+and put in a shell and bake.
+
+
+MOHNTORTE
+
+Line a form with a rich puff paste, fill with half a pound of white mohn
+(poppy seed) which has been previously soaked in milk and then ground.
+Add a quarter of a pound of sugar and the yolks of six eggs; stir all
+together in one direction until quite thick. Then stir the beaten
+whites, to which add two ounces of sifted flour and a quarter of a pound
+of melted butter. Fill and bake. When done, frost either with vanilla or
+rose frosting.
+
+
+RAISIN PIE
+
+Line pie pan with rounds of rich pastry, fill with same mixture as for
+"Banbury Tarts"; cover with a round of pastry and bake a light brown.
+
+
+RAISIN AND RHUBARB PIE
+
+Chop one cup of rhubarb and one cup of raisins together, add two
+tablespoons of melted butter or chicken fat, grated rind and juice of
+one lemon, one cup of sugar, one well beaten egg, one-quarter cup of
+bread or cracker crumbs, one-half teaspoon of salt; mix all ingredients
+thoroughly. Bake between two rounds of pastry. Canned rhubarb may be
+used.
+
+
+
+
+*COOKIES*
+
+
+In baking small cakes and cookies, grease the pans. If the pans cool
+before you can take off the cookies, set back on stove for a few
+moments. The cakes will then slip off easily. Sponge, drop cakes, anise
+cakes, etc., are better baked on floured pans.
+
+A whole raisin, an almond blanched, a piece of citron or half a walnut
+may be used to decorate.
+
+A good way to glaze is, when cookies are about baked, rub over with a
+brush dipped in sugar and water and return to oven a moment.
+
+
+FILLED BUTTER CAKES (DUTCH STUFFED MONKEYS)
+
+Make a paste by working three-fourths pound of butter into one pound of
+flour, with three-fourths pound of light brown sugar, one egg, one
+teaspoon of cinnamon, and a pinch of salt.
+
+Next mix one-half pound of finely chopped citron peel with one-half
+pound of ground almonds, and three ounces of butter. Then flavor with
+one-half teaspoon of vanilla and bind with the yolks of two eggs.
+
+Roll out the dough and divide into two parts. Place one-half on a
+well-buttered flat pan and spread the mixture over it and cover with the
+other half of the paste. Brush with beaten egg, sprinkle with poppy seed
+and bake in a moderately quick oven for one-half hour. When done let
+cool and then cut into square or oblong pieces.
+
+The butter cakes may be made of one layer of dough sprinkled with citron
+and almonds and some poppy seed.
+
+
+SUGAR COOKIES
+
+In a mixing bowl put a cup of sweet butter and two cups of granulated
+sugar; beat these ingredients to a cream, then add three eggs, grated
+lemon rind, and four tablespoons of brandy. Beat the added ingredients
+thoroughly with the others till the mixture is smooth and creamy. Sift
+three cups of flour in a big bowl with a teaspoon of salt and three
+teaspoons of baking-powder; stir this a little at a time in the bowl
+with the other ingredients, until the mixture is a light dough, just
+stiff enough to roll out. If there is not enough flour, sift more in to
+make the dough the desired stiffness; then dust the pastry board well
+with flour, put part of the dough on the board, toss it lightly with
+your hands from side to side till the dough is covered with flour. Then
+dust the rolling-pin well with flour and roll the dough very thin; cut
+it in shapes with a cookie cutter, lift each cookie up carefully with a
+pancake turner, slip them quickly in a big baking-pan, the inside of
+which has been well rubbed with flour, and bake them in a moderate oven
+till light brown.
+
+Just a moment before taking the pan out of the oven sprinkle the surface
+of the cookies lightly with granulated sugar. When a little cool take
+the cookies out of the pan with the pancake turner and lay them on a big
+platter. When they are cold put the cookies in a stone crock.
+
+It is a good plan to have two or three baking-pans so, while one panful
+is baking, another may be filled and be ready to put in the oven when
+the other is removed. Only put enough dough on the pastry board at a
+time to roll out nicely on it.
+
+
+OLD-FASHIONED HAMBURGER COOKIES
+
+Take one pound of butter one pound of sugar, yolks of six eggs,
+hard-boiled, and flour enough to make a dough that is not too stiff.
+
+Dissolve three cents worth of ammonia (hartshorn) in scalded milk. Place
+the ammonia in a large bowl and pour one cup of scalding milk over it.
+After this has cooled add it to the dough with one-half cup of cold
+milk. Flavor to taste. Flour the pans and the cookie dough. Roll and
+proceed as with sugar cookies.
+
+
+MOTHER'S DELICIOUS COOKIES (MERBER KUCHEN)
+
+Take ten boiled eggs and two raw ones, one pound of best butter, half a
+pound of almonds, one lemon, some cinnamon one wineglass of brandy, one
+pound of pulverized sugar and about one pound and a half of flour. This
+quantity makes one hundred cookies, and like fruit cake, age improves
+them, in other words, the older the better. Now to begin with: Set a
+dish of boiling water on the stove, when it boils hard, break the eggs
+carefully, one at a time, dropping the whites in a deep porcelain dish,
+and set away in a cool place. Take each yolk as you break the egg and
+put it in a half shell, and lay it in the boiling water until you have
+ten boiling. When boiled hard take them up and lay them on a plate to
+cool. In the meantime, cream the butter with a pound of pulverized
+sugar, add the grated peel of a lemon, a teaspoon of cinnamon and half
+of the almonds, which have been blanched and pounded or grated (reserve
+the other half for the top of the cookies, which should not be grated,
+but pounded). Add the hard-boiled yolks, which must be grated, and the
+two raw eggs, sift in the flour, and add the brandy. Beat up the whites
+of the twelve eggs very stiff, add half to the dough, reserving the
+other half, but do not make the dough stiff, as it should be so rich
+that you can hardly handle it. Flour the baking-board well, roll out
+about an eighth of an inch thick. Now spread with the reserved whites of
+eggs, reserving half again, as you will have to roll out at least twice
+on a large baking-board. Sprinkle well with the pounded almonds after
+you have spread the beaten whites of the eggs on top, also sugar and
+cinnamon. Cut with a cookie-cutter. Have at least five large pans
+greased ready to receive them. See that you have a good fire. Time to
+bake, five to ten minutes. Pack them away when cold in a stone jar or
+tin cake-box. These cookies will keep a long time.
+
+
+VANILLA COOKIES
+
+Rub one cup of butter and one cup of sugar to a cream; add two eggs and
+two level teaspoons of baking-powder, flour enough to make a dough.
+Flavor with vanilla, roll very thin, spread with beaten white of egg and
+sugar. Proceed as for sugar cookies.
+
+
+OLD-FASHIONED MOLASSES COOKIES
+
+Put in a mixing bowl one generous cup of butter which has stood in a
+warm place until quite soft; add two cups of New Orleans molasses; whip
+these ingredients to a foam; then add two teaspoons of powdered ginger,
+one teaspoon of powdered cinnamon and grate in half a large nutmeg; stir
+these spices well through the mixture; then dissolve two teaspoons of
+baking-soda in half a cup of hot water; stir it through the mixture, and
+last, stir in enough sifted flour to make a light dough just stiff
+enough to roll out.
+
+Dust the pastry board well with flour and rub the rolling-pin well with
+flour; then flour the hands well, take out some of the dough, put it on
+the pastry board, quickly roll it out to the thickness of a quarter of
+an inch; cut the dough out with a round cutter, with or without
+scallops, and put them in well-floured baking-pans and bake in a slow
+oven till a golden brown.
+
+
+SOUR MILK COOKIES
+
+Take one cup of butter, one cup of sugar, two or three eggs, and
+two-thirds of a cup of sour milk. Dissolve a teaspoon of soda in a
+little hot water; add part of it at a time to the milk until it foams as
+you stir it. Be careful not to get in too much. Mix up soft only using
+flour sufficient to roll out thin. A teaspoon of cardamom seed may be
+sprinkled into the dough.
+
+
+HUNGARIAN ALMOND COOKIES
+
+Scant one-quarter of a pound of almonds, blanched and grated; scant
+one-half pound of sweet butter; not quite three-quarters of a pound of
+flour; a little sugar and a pinch of salt, and two yolks. Mix this well,
+pound the dough well with the rolling-pin, then roll out not too thin.
+Bake.
+
+
+NUTMEG CAKES (PFEFFERNUESSE)
+
+Sift one pound of flour and one pound of pulverized sugar into a large
+bowl, four eggs, a piece of citron grated or chopped very fine, also the
+peel of a lemon, one whole nutmeg grated, one tablespoon of ground
+cinnamon, one-half teaspoon of ground cloves, and half a teaspoon of
+allspice. Mix all thoroughly in a deep bowl. Sift a heaping teaspoon of
+baking-powder in with the flour. Work into little balls as large as
+hickory nuts with buttered or floured hands. Bake on waxed or buttered
+tins, an inch apart.
+
+
+ANISE SEED COOKIES (SPRINGELE)
+
+Four eggs, not separated, but thoroughly beaten, then add one and
+one-half cups of granulated sugar, and beat for thirty minutes; add two
+heaping cups of flour and fourteen drops of anise seed oil; drop from a
+teaspoon on well-buttered pans, and bake in a moderate oven. It will
+improve them to let them stand from two to three hours in the pans
+before baking.
+
+
+CARDAMOM COOKIES
+
+Boil six eggs hard. When cold shell and grate the yolks (reserve the
+whites for salads or to garnish vegetables), add one-half pound of
+sugar, the grated peel of a lemon and one-half wineglass of brandy. Stir
+in one-half pound of butter which has been worked to a cream. Sift in as
+much flour as you think will allow you to roll out the dough; take as
+little as possible, a little over half a pound, and flour the board
+very thick. Put in about two cents worth of cardamom seed and a little
+rosewater. Cut out with a fancy cake-cutter and brush with beaten egg.
+Sprinkle pounded almonds and sugar on top.
+
+
+PURIM CAKES
+
+Take two cups of flour, one tablespoon of sugar, add four eggs and two
+tablespoons of oil; knead all these together, roll out not very thin,
+cut in squares, close two sides, prick with a fork so they will not
+blister; put on tins and bake well. Then take one pound of honey, boil,
+and put the squares in this and let boil a bit; then drop in one-quarter
+pound of poppy seeds and put back on fire. When nice and brown sprinkle
+with a little cold water, take off and put on another dish so they do
+not stick to each other.
+
+
+PARVE COOKIES
+
+To one pound of flour take one teaspoon of baking-powder, four eggs,
+one-quarter pound of poppy seeds, three tablespoons of oil, two pounds
+of sugar and a little salt; knead not too stiff and put on tins and bake
+in hot oven till a nice brown. (Do not let burn.)
+
+
+TEIGLECH
+
+Mix one pound of flour, one teaspoon of baking-powder, three tablespoons
+of oil, and four eggs; knead very well. Roll out in strips three inches
+long, place on tins and bake. Take a pound of chopped nuts, one-half
+pound of honey, and one-half pound of sugar; mix thoroughly with wooden
+spoon and boil with the cakes until brown. Take off the stove; wet with
+cold water, spread out on board. When cold, pat with the hands to make
+thin and sprinkle with dry ginger.
+
+
+HONEY CORN CAKES
+
+Boil one pound of pure honey. Take one pound of cornmeal mixed with a
+little ground allspice, cloves, and pepper, add the boiled honey, make a
+loose batter, add one wineglass of brandy; mix all, and cool. Wet the
+hands with cold water, take pieces of the dough and knead until the
+dough comes clear from the hand; afterwards knead with white flour so it
+is not too hard; add one pound of chopped nuts, sprinkle flour on tins,
+spread dough, not too thin; leave the stove door open till it raises;
+then close door, and when done take out. Spread with brandy and cut in
+thin slices.
+
+
+CROQUANTE CAKES (SMALL CAKES)
+
+Blanch and cut in halves three-fourths pound of shelled almonds, and
+slice one-half pound of citron; mix well together and roll in a little
+flour; add to them three-fourths pound of sugar, then six eggs well
+beaten, and last the rest of the flour (three-fourths pound). Butter
+shallow pans, and put in the mixture about two inches thick; after it is
+baked in a quick oven slice cake in strips three-fourths of an inch wide
+and turn each piece. Put back in oven and bake a little longer. When
+cold put away in tin box.
+
+
+KINDEL
+
+Two pounds of soup fat rendered a day or two before using, three pints
+of flour, one teaspoon of salt, two-thirds cup of granulated sugar, one
+teaspoon of baking-powder, two teaspoons of vanilla, flour. Knead well,
+add enough beer to be able to roll. Let it stand two hours.
+
+Roll, cut in long strips three inches wide. Fill with the following: One
+and one-half cups of brown sugar, two tablespoons of honey, two pounds
+of walnuts chopped fine, one pound of stewed prunes chopped fine, two
+cups of sponge cake crumbs, juice of one lemon, spices to taste, few
+raisins and currants, and a little citron chopped fine; add a little
+wine, a little chicken schmalz; heat a few minutes. You may use up
+remnants of jellies, jams, marmalades, etc. Put plenty of filling in
+centre of strips, fold over, with a round stick (use a wooden spoon),
+press the dough firmly three inches apart, then with a knife cut them
+apart. They will be the shape of the fig bars you buy. Grease the pan
+and the top of cakes, and bake in moderate oven. They will keep--the
+longer the better.
+
+
+ALMOND MACAROONS, No. 1
+
+Blanch half a pound of almonds, pound in mortar to a smooth paste, add
+one pound of pulverized sugar and the beaten whites of four eggs, and
+work the paste well together with the back of a spoon. Dip your hands in
+water and roll the mixture into balls the size of a hickory nut and lay
+on buttered or waxed paper an inch apart. When done, dip your hands in
+water and pass gently over the macaroons, making the surface smooth and
+shiny. Set in a cool oven three-quarters of an hour.
+
+
+ALMOND MACAROONS, No. 2
+
+Prepare the almonds by blanching them in boiling water. Strip them of
+the skins and lay them on a clean towel to dry. Grate or pound one-half
+pound of almonds, beat the whites of five eggs to a stiff, very stiff
+froth; stir in gradually three-quarters of a pound of pulverized sugar
+(use confectioner's sugar if you can get it), and then add the pounded
+almonds, to which add a tablespoon of rosewater or a teaspoon of essence
+of bitter almonds. Line a broad baking-pan with buttered or waxed paper
+and drop upon this half a teaspoon of the mixture at a time, allowing
+room enough to prevent their running together. Sift powdered sugar over
+them and bake in a quick oven to a delicate brown. If the mixture has
+been well beaten they will not run. Try one on a piece of paper before
+you venture to bake them all. If it runs add a little more sugar.
+
+
+ALMOND MACAROONS WITH FIGS
+
+Beat stiff the whites of three eggs, add one-half pound of sugar, and
+one-half pound of finely cut figs, one-half pound of either blanched
+almonds cut into long slices, or cut up walnuts. Heat a large pan, pass
+ironing-wax over surface, lay in waxed paper, and drop spoonfuls of
+mixture on paper, same distance apart. Bake very slowly in very moderate
+oven. Remove and let cool; then take paper out with the macaroons, turn
+over and place hot cloths on wrong; side, when cakes will drop off.
+
+
+ALMOND STICKS--FLEISCHIG
+
+Take one-half glass of fat, two eggs, four cups of flour, two teaspoons
+of baking-powder, one cup of water, one-half cup of sugar; knead
+lightly, and roll out not too thin. Two cups of sugar, mix with two
+teaspoons of cinnamon; one-half pound of grated almonds, one-half pound
+of small raisins (washed). Reserve one-half of the sugar and cinnamon,
+the nuts and raisins; brush the dough with melted fat and sprinkle with
+almonds and sugar. Put a little of the almond and raisin mixture around
+the edge and roll around twice. Cut in small pieces, brush every piece
+with fat, and roll in the sugar and almonds which has been reserved for
+this purpose. Place in greased pan and bake in hot oven.
+
+
+ALMOND STICKS
+
+Grind two cups of almonds and reserve one-quarter cup each of sugar and
+nuts, and an egg yolk for decorating. Cream one cup of butter, add
+three-fourths cup of sugar, then two whole eggs, almonds and two cups of
+flour. Roll thin and cut in strips or squares, with fluted cookie
+cutter. Brush with yolk, sprinkle with nuts and sugar, set aside, and
+bake in medium oven.
+
+
+PLAIN WAFERS
+
+Sift one cup of flour and one teaspoon of salt together. Chop in one
+tablespoon of butter, and add milk to make a very stiff dough; chop
+thoroughly and knead until smooth; make into small balls and roll each
+one into a thin wafer. Place in shallow greased and floured pans and
+bake in a hot oven until they puff and are brown.
+
+
+POPPY SEED COOKIES (MOHN PLAETZCHEN)
+
+Take an equal quantity of flour, sugar and butter, and mix it well by
+rubbing with the hollow of the hands until small grains are formed. Then
+add one cup of poppy seed, two eggs, and enough Rhine wine to hold the
+dough together. Roll out the dough on a well-floured board, about half a
+finger in thickness, cut into any shape desired.
+
+
+CARAWAY SEED COOKIES
+
+Beat three-quarters of a pound of butter and a pound of sugar to a
+cream; add three eggs, one saltspoon of salt, a gill of caraway seeds
+and a teaspoon of powdered mace, stirring all well together to a cream;
+then pour in a cup of sour milk in which a level teaspoon of baking-soda
+is stirred.
+
+Hold the cup over the mixing bowl while stirring in the soda, as it will
+foam over the cup. Last of all stir in enough sifted flour to make a
+light dough, stiff enough to roll thin. Roll on a pastry board well
+dusted with flour. Cut in round shapes and place in baking-tins well
+rubbed with flour.
+
+Sprinkle a little sugar over the cookies and bake them in a moderate
+oven till a light brown. When cool, carefully lift the cookies from the
+pans with a pancake turner.
+
+
+CITRON COOKIES
+
+Take one-half cup of butter and one cup and a half of sugar, and rub to
+a cream. Add two eggs, three-quarters of a cup of milk; one-half cup of
+citron, cut up very fine, one teaspoon of allspice and one of cloves.
+Sift one heaping teaspoon of baking-powder into enough flour to thicken.
+Make stiffer than ordinary cup cake dough; flavor to suit taste, and
+drop on large tins with a teaspoon. Grease the pans, and bake in a
+quick oven. The best plan is to try one on a plate. If the dough runs
+too much add more flour.
+
+
+GINGER WAFERS
+
+Take one cup of butter, one cup of sugar, one cup of molasses, half a
+cup of cold coffee, with two teaspoons of soda, one teaspoon of ginger,
+and flour enough to make a dough stiff enough to roll out thin. Shape
+with cutter and bake in quick oven.
+
+
+ANISE ZWIEBACK
+
+Take the yolks of five eggs, one-half pound of sugar, one tablespoon of
+water, vanilla, one-half pound of flour, one teaspoon of baking-powder,
+one-half of five cents worth anise seeds, and the beaten whites of the
+eggs. Butter square tins and bake. When cooled cut in strips one inch
+wide and toast on both sides.
+
+
+HURRY UPS (OATMEAL)
+
+Sift one cup of flour with two teaspoons of baking-powder, one teaspoon
+of salt, add one cup of rolled oats, one tablespoon of sugar and two
+tablespoons of melted butter, mix with one-half cup of milk.
+
+Drop by teaspoons onto a greased pan, press well into each two or three
+raisins, or a split date and bake for twenty minutes in a hot oven. Can
+be served with butter, honey, or maple sugar.
+
+
+PECAN, WALNUT, OR HICKORY NUT MACAROONS
+
+Take one cup of pulverized sugar, and one cup of finely-pounded nut
+meats, the unbeaten whites of two eggs, two heaping teaspoons of flour,
+and one scant teaspoon of baking-powder. Mix these ingredients together
+and drop from a teaspoon which, you have previously dipped in cold
+water, upon buttered paper. Do not put them too near each other, for
+they always spread a great deal. Bake about fifteen minutes.
+
+
+DATE MACAROONS
+
+Stone thirty dates; chop them fine. Cut one-half pound of almonds
+lengthwise in slices, but do not blanch them. Beat the whites of two
+eggs until foamy, add one cup of powdered sugar, and beat until stiff;
+add the dates, then the almonds, and mix very thoroughly. Drop mixture
+with teaspoon in small piles on tins, one-half inch apart. Bake thirty
+minutes in a very slow oven or until dry. They are done when they leave
+the pan readily.
+
+
+MANDELCHEN
+
+Blanch two cups of almonds and dry them overnight. Grind very fine, add
+one-half cup of sugar and enough butter to knead into a very stiff
+paste. Roll very thin, cut in small rounds, place in baking-tin in
+moderate oven. When done, roll in grated almonds and powdered sugar.
+
+
+COCOANUT KISSES
+
+Beat the white of one egg; add one-half cup of sugar with a flavoring of
+vanilla, fold in one cup of shredded cocoanut, drop by teaspoonfuls on a
+well-greased baking-pan, inverted, and bake for about ten or twelve
+minutes in a slow oven. Remove from pan when cookies are cold.
+
+
+CORNFLAKE COCOANUT KISSES
+
+Mix the whites of two eggs, beaten stiff, with one-half cup of sugar,
+add one-half cup of shredded cocoanut, fold in two cups of corn flakes,
+a pinch of salt, one-half teaspoon of vanilla. Make and bake same as
+kisses above.
+
+
+CHOCOLATE COOKIES
+
+Beat whites of three eggs to a snow, add three-fourths cup of powdered
+sugar, one cup of ground sweet chocolate, one cup of walnuts chopped,
+three tablespoons of flour. Drop by teaspoonful on greased baking-tin.
+Bake in slow oven.
+
+
+BASELER LOEKERLEIN (HONEY CAKES)
+
+Take half a pound of strained honey, half a pound of sifted powdered
+sugar, half a pound of almonds (cut in half lengthwise), half a pound of
+finest flour, one ounce of citron (cut or chopped extremely fine), peel
+of a lemon, a little grated nutmeg, also a pinch of ground cloves and a
+wineglass of brandy. Set the honey and sugar over the fire together, put
+in the almonds, stir all up thoroughly. Next put in the spices and work
+into a dough. Put away in a cold place for a week, then roll about as
+thick as a finger. Bake in a quick oven and cut into strips with a sharp
+knife after they are baked (do this while hot), cut three inches long
+and two inches wide.
+
+
+HONEY CAKES, No. 1
+
+One pound of real honey, not jar; one cup of granulated sugar, four
+eggs, one tablespoon of allspice, three tablespoons of salad-oil, four
+cups of flour, well sifted; three teaspoons of baking-powder. Warm up or
+heat honey, not hot, just warm. Rub yolks well with sugar, beat whites
+to a froth, then mix ingredients, add flour and bake in moderate oven
+for one hour.
+
+
+HONEY CAKES, No. 2
+
+Three eggs, not separated, beaten with one cup of sugar, one cup of
+honey, one cup of blanched almonds chopped finely, one teaspoon each of
+allspice, cloves, and cinnamon, one cup of chocolate and flour enough to
+make a thick batter; one teaspoon of baking-soda. Spread very thin on
+square, buttered pans, bake in a hot oven, and when done, spread with a
+white icing, cut into squares, and put a half blanched almond in the
+centre of each square.
+
+
+LEKACH
+
+This recipe is one that is used in Palestine. It makes a honey cake not
+nearly as rich as those in the foregoing recipes for honey cakes, but
+will very nicely take the place of a sweet cracker to serve with tea.
+
+Take three cups of sifted flour, one-quarter teaspoon of salt, add three
+eggs, one teaspoon of allspice, one teaspoon of soda, the grated rind
+and juice of one-half lemon and three tablespoons of honey, mix all
+ingredients well. Roll on board to one-fourth inch in thickness and cut
+with form. Brush with white of egg or honey diluted with water. On each
+cake put an almond or walnut. Bake in moderate oven from fifteen to
+twenty minutes.
+
+
+LEBKUCHEN
+
+Four eggs, one pound of brown sugar; beat well. Add one-eighth pound of
+citron shredded, one-eighth pound of shelled walnuts (broken), one and
+one-half cups of flour, one teaspoon of baking-powder, two teaspoons of
+cinnamon, one-fourth teaspoon of allspice. Spread the dough in long pans
+with well-floured hands, have about one and one-half inches thick. Bake
+in very moderate oven. When baked, cut in squares and spread with icing.
+Set in a cool stove or the sun to dry.
+
+It is best to let these cakes and all honey cakes stand a week before
+using.
+
+
+OLD-FASHIONED LEBKUCHEN
+
+Heat one cup of molasses, mix it with two cups of brown sugar and three
+eggs, reserving one white for the icing; add one level teaspoon of
+baking-soda that has been dissolved in a little milk, then put in
+alternately a little flour and a cup of milk; now add one tablespoon of
+mixed spices, half cup of brandy, one small cup each of chopped nuts and
+citron, and lastly, flour enough to make a stiff batter. Place in
+shallow pans and bake slowly. When done, cover with icing and cut in
+squares or strips.
+
+*Icing for Lebkuchen.*--One cup of powdered sugar added to the beaten
+white of one egg; flavor with one teaspoon of brandy or lemon juice.
+
+
+
+
+*DESSERTS*
+
+
+BOILED CUSTARD
+
+Take two cups of milk, two eggs or the yolks of three eggs, two
+tablespoons of sugar and one-half teaspoon of vanilla. Put the milk on
+to heat in a double boiler. Beat the eggs thoroughly with the sugar;
+into them pour the hot milk, stirring to prevent lumps. Return all to
+the double boiler and cook until the custard coats the spoon, but no
+longer. If the mixture should curdle, set the boiler in a pan of cold
+water and beat with a wire egg-beater until smooth. When the steam
+passes off add the vanilla, or other flavoring.
+
+In the winter, when eggs are expensive, the custard may be made with one
+egg and one heaping teaspoon of cornstarch dissolved in a little cold
+milk.
+
+If desired, the whites of the eggs may be beaten separately and added to
+the custard after it is cold or beaten with sugar into a meringue.
+
+
+CARAMEL CUSTARD
+
+Melt one-half cup of sugar until it is light brown in color, add four
+cups of scalded milk. Beat the eggs, add the milk and sugar, one-quarter
+teaspoon of salt, one teaspoon of vanilla and bake in cups as directed
+for cup custard. Serve with caramel sauce.
+
+
+CUP CUSTARD FOR SIX
+
+Stir until quite light four eggs, yolks and whites, and four tablespoons
+of sugar; have ready four cups of scalded milk; mix, add pinch of salt
+and one teaspoon of good vanilla; pour into cups and place cups into pan
+of boiling water. Put into oven and bake exactly twenty-five minutes.
+
+
+CHOCOLATE CUSTARD
+
+Beat yolks of three eggs, three tablespoons of sugar till light,
+dissolve one heaping tablespoon of grated unsweetened chocolate, one
+tablespoon of sugar and one of hot water. When dissolved, add slowly one
+pint of milk heated to boiling, pour this hot mixture over the beaten
+eggs and sugar, cook in double boiler, stirring constantly till it
+thickens; when cool, flavor with vanilla, and place on ice. When ready
+to serve, half-fill small punch glasses with the custard, heap over
+them sweetened whipped cream, flavored; putting on top of each glass,
+and serve cold.
+
+
+CHOCOLATE CORNSTARCH PUDDING
+
+Take one quart of milk, one and one-half cups of sugar, seven heaping
+tablespoons of cocoa, six level tablespoons of cornstarch, one
+tablespoon of vanilla; place milk and sugar up to boil, when boiling,
+add cocoa, dissolved to a smooth paste; then add cornstarch dissolved in
+cold water, let come to a boil, remove from fire and add the vanilla;
+then place in mold and allow to get cold. Serve with whipped cream.
+
+
+BLANC MANGE
+
+Heat one quart of milk to boiling point. Dissolve four large tablespoons
+of cornstarch in a quarter cup of cold milk. Beat two whole eggs with
+one-half cup of sugar until light, and add a tiny pinch of salt. When
+the milk begins to boil, add a piece of butter, size of a hickory nut,
+then pour it over the well-beaten eggs and sugar, mix well, and put back
+on the stove. Stir until it begins to boil, then stir in the dissolved
+cornstarch until the custard is very thick. Remove from the fire, flavor
+with vanilla or lemon, pour into a mold, and set on ice till very cold
+and firm. Serve with cream.
+
+
+FLOATING ISLAND
+
+Beat light the yolks of three eggs with one-quarter cup of sugar. Scald
+a pint of milk, beat up the whites of three eggs very stiff and put them
+into the boiling milk, a spoonful at a time. Take out the boiled whites
+and lay them on a platter; now pour the hot milk gradually on the beaten
+yolks, when thoroughly mixed, return to the fire to boil. When it begins
+to thicken remove. When cool, flavor with vanilla or bitter almond. Pour
+into a deep glass dish; put the whites on top, and garnish with jelly or
+candied fruit. Eat cold.
+
+
+RED RASPBERRY OR CURRANT FLOAT
+
+Take a half-pint glass of red raspberry or currant juice and mix it with
+a quarter cup of sugar. Beat the whites of four eggs to a stiff froth
+and add gradually a quarter cup of powdered sugar. Press the raspberries
+through a strainer to avoid seeds and by degrees beat the juice with the
+sugar and eggs until so stiff that it stands in peaks. Chill it
+thoroughly and serve in a glass dish half filled with cold whipped
+cream. Heap on the mixture by the spoonful, like floating island. If
+currant juice is used it will require a pint of sugar.
+
+
+ROTHE GRITZE
+
+Take one cup of currant juice, sufficiently sweetened, and a pinch of
+salt. Let this boil and add to it enough cornstarch to render it
+moderately thick and then boil again for ten minutes. It should be eaten
+cold with cream. (About one-quarter cup of cornstarch dissolved in cold
+water will be sufficient to thicken.)
+
+
+APPLE SNOW
+
+Peel and grate one large sour apple, sprinkling over it three-fourths
+cup of powdered sugar as it is grated to keep it from turning dark. Add
+the unbeaten whites of two eggs; beat constantly for half an hour;
+arrange mound fashion on a glass dish with cold boiled custard around
+it.
+
+
+BOHEMIAN CREAM
+
+Stir together and whip one pint of double cream and one pint of grape
+juice or grape jelly melted, this must be whipped to a froth. Drain if
+needed. Put in cups and set on ice for several hours. Serve with lady
+lingers.
+
+
+PRUNE WHIP
+
+Soak one-half pound of prunes in cold water overnight. In the morning
+let them simmer in this water until they are very soft. Remove stones
+and rub through strainer. Add one-half cup of sugar and cook five
+minutes or until the consistency of marmalade. When the fruit mixture is
+cold, add the well-beaten whites of three eggs and one-half teaspoon of
+lemon juice; add this gradually, then heap lightly in buttered dish and
+bake twenty minutes in a slow oven. Serve cold with thin custard or
+cream.
+
+
+RICE CUSTARD
+
+Beat four eggs light with one cup of sugar. Add one cup of cooked rice,
+two cups of sweet milk, juice and rind of one lemon, one-half teaspoon
+of cinnamon. Pour in pudding-pan and place in a pan filled with hot
+water; bake until firm in moderate oven. Serve with lemon sauce.
+
+
+PRUNE CUSTARD
+
+Heat a little more than a pint of sweet milk to the boiling point, then
+stir in gradually a little cold milk in which you have rubbed smooth a
+heaping tablespoon of butter and a little nutmeg. Let this just come to
+a boil, then pour into a buttered pudding-dish, first adding one cup of
+stewed prune with the stones taken out. Bake for fifteen to twenty
+minutes, according to the state of oven. A little cream improves it when
+it is served in the saucers.
+
+
+TAPIOCA CUSTARD
+
+Soak four tablespoons of tapioca overnight in one quart of sweet milk.
+In the morning beat the yolks of three eggs with one cup of sugar. Put
+the milk and tapioca on in a double boiler, adding a pinch of salt; when
+this comes to boiling point stir in the eggs and sugar. Beat the whites
+to a stiff froth and stir quickly and delicately into the hot mixture.
+Flavor with vanilla. Eat cold.
+
+
+WHIPPED CREAM
+
+To one pint of rich thick cream add one-quarter of a pound of powdered
+sugar and one-half teaspoon of vanilla.
+
+Put in a large platter in a cool place and whip with a wire egg-whip
+until perfectly smooth and velvety. Set on ice until wanted. In the
+summer set the cream on ice before whipping. A good plan is to set the
+bowl in another one filled with ice while whipping.
+
+
+DESSERT WITH WHIPPED CREAM
+
+Line the edges of a mold or a large glass dish with lady fingers and
+fill up with whipped cream. Ornament with macaroons and candied fruit.
+Serve cold.
+
+
+AMBROSIA
+
+Cut up into small pieces different kinds of fruit; then chop up nuts and
+marshmallows (not too fine). Mix these and sugar, not allowing it to
+draw too much juice. Flavor with sherry, if you like. Serve
+individually, putting whipped cream on the top with a cherry.
+
+
+MACAROON ISLAND
+
+Fill a glass bowl with alternate layers of macaroons and lady fingers,
+sprinkle a layer of finely-chopped nuts over the cake, then a layer of
+crystallized cherries.
+
+Boil one cup of wine, one cup of sugar and one-half cup of water
+together until syrupy and thick, pour it over the contents of the bowl,
+let this cool, then place a thick layer of thickly-whipped sweetened and
+flavored cream over all. Serve very cold.
+
+
+PISTACHIO CREAM
+
+Take out the kernels of half a pound of pistachio nuts and pound them in
+a mortar with one tablespoon of brandy. Put them in a double boiler with
+a pint of rich cream and add gradually the yolks of three eggs, well
+beaten. Stir over the fire until it thickens and then pour carefully
+into a bowl, stirring as you do so and being careful not to crack the
+bowl. (Put a silver spoon into the bowl before pouring in the cream, as
+this will prevent it cracking). When cold, stick pieces of the nuts over
+the cream and serve.
+
+
+TIPSY PUDDING
+
+Cut stale sponge cake into thin slices, spread with jelly or preserves,
+put two pieces together like sandwiches and lay each slice or sandwich
+on the plate on which it is to be served. Wet each piece with wine, pour
+or spread a tablespoon of rich custard over each piece of pudding, and
+then frost each piece with a frosting and put in a moderate oven for a
+few minutes. Eat cold.
+
+
+APPLE AND LADY-FINGER PUDDING
+
+Core and peel apples, take top off, chop the top with almonds, citron
+and raisins; butter your pan, fill apples, sugar them and pour over a
+little wine, bake until tender; when cool add four yolks of eggs beaten
+with one cup of sugar, then last, add beaten whites and eight lady
+fingers rolled, and juice of one whole lemon; pour over apples, bake.
+Eat cold.
+
+
+FIG DESSERT
+
+Soak two cups white figs overnight. In the morning boil slowly until
+tender, add two cups of sugar and boil until a thick syrup is formed.
+Line a dish with sponge cake or lady fingers; pour the figs in the
+centre and cover with whipped cream that has been sweetened and
+flavored. Decorate with candied cherries or angelica.
+
+
+STRAWBERRIES À LA "BRIDGE"
+
+Into a champagne-glass put large strawberries, halved and sugared, and
+an equal amount of marshmallows halved. Place on top a mass of whipped
+cream, already sweetened and flavored then a single strawberry, sprinkle
+with shelled pecans.
+
+
+QUEEN OF TRIFLES
+
+Make a rich custard of four eggs, one cup of granulated sugar and one
+quart of milk to which has been added one teaspoon of cornstarch. Let
+this cook in double boiler, stirring constantly, until the custard is
+very thick. Cool.
+
+Soak one-half pound of macaroons in sherry wine, blanch and chop
+one-quarter pound of almonds, cut fine one-quarter pound of dried figs;
+one-quarter pound of crystallized cherries and one-half pound of lady
+fingers are required as well.
+
+Line a deep glass bowl with the lady fingers cut in half, add macaroons,
+fruit and almonds in layers until all are used. Then pour the boiled
+custard over all. Set on ice and when cold, fill the bowl with whipped
+cream that has been sweetened and flavored with vanilla. Decorate with a
+few cherries.
+
+
+ICE-BOX CAKE
+
+One-half cup of butter creamed with one-half cup of confectioner's
+sugar, three whole eggs added, one at a time, beat these all for twenty
+minutes, add one-half pound of chopped nuts, one tablespoon mocha
+essence or one square of bitter chocolate melted, or one teaspoon of
+vanilla.
+
+Grease a spring form, put two dozen lady fingers around the edge, at the
+bottom put one dozen macaroons, then add the filling and let this all
+stand for twenty-four hours in ice-box. When ready to serve, pour
+one-half pint of cream, whipped, over all and serve.
+
+
+AUFLAUF
+
+Boil one cup of milk and when boiling stir in quickly one-half cup of
+sifted flour and work smooth until all lumps are out and it is the
+consistency of soft mashed potatoes. Stir all the while over fire. When
+smooth remove from stove and while yet warm break in, one by one, yolks
+of three eggs, a pinch of salt, then the beaten whites of three eggs.
+Bake in well-buttered hot square pans, in very hot oven, from fifteen to
+twenty minutes. Serve as soon as done with jelly or preserves. If batter
+is not thick enough a little more flour must be added to the milk.
+
+
+LEMON PUFFS
+
+Beat the yolks of four eggs until very light, add the stiffly-beaten
+whites and then stir in two cups of milk, add a pinch of salt, three
+tablespoons of fresh butter melted, and five level tablespoons of flour
+that have been wet with a little of the milk from the pint, stir well
+together and divide equally between cups. Butter the cups before pouring
+in the mixture. Bake in hot oven until brown (generally twenty minutes).
+Turn out carefully in the dish in which they are to be served, and pour
+over them the following:
+
+
+LEMON SAUCE
+
+Put on to boil one and one-half cups of water with juice of two lemons,
+sweeten to taste, add a few small pieces of cinnamon bark; when boiling
+stir in three teaspoons of cornstarch that have been dissolved in a
+little cold water. Boil a few minutes, then pour over the well-beaten
+yolks of two eggs, stirring all the time. Stir in stiffly-beaten whites
+of eggs, and pour over and around puffs when cold. Serve cold.
+
+
+LEAF PUFFS
+
+Cream one cup of butter until soft, add two cups of sifted flour, mix
+well, and add just enough sweet cream to make a nice dough, not too
+soft. Roll thin, cut in long strips or squares, bake in long pans in a
+moderately hot oven. When light brown, draw to the door of the oven,
+sprinkle with powdered sugar and let stand a few minutes longer in the
+oven.
+
+
+SAGO PUDDING WITH STRAWBERRY JUICE
+
+Prepare one cup berry juice and sweeten to taste. Have ready a scant
+half teacup of sago soaked one hour in water enough to cover. Boil the
+sago in the fruit juice until thick like jelly. Beat up the whites of
+two eggs and add to the sago while hot and remove immediately from the
+stove. Mold and serve with cream or berry juice.
+
+This mold can be made with any kind of fruit juice preferred
+
+
+APPLE TAPIOCA PUDDING
+
+Soak three-quarter cup of tapioca and boil it in one quart of water
+until clear, sweetening to taste. Pare and core six apples and place
+them in a baking dish. Fill the cores with sugar, pour the tapioca
+around them and grate a little nutmeg over the top. Cover and bake until
+the apples are soft Serve with cream.
+
+
+RHUBARB PUDDING
+
+Grate some stale rye bread and take a bunch of rhubarb; cut fine without
+peeling, put the cut rhubarb in a pan with a big pinch of baking-soda,
+and pour boiling water over to cover. While that is steeping, grate the
+rye bread and butter pudding-form well, and put crumbs all over the pan
+about one-quarter inch deep, then add one-half the rhubarb that has been
+well drained of the water; season with brown sugar, cinnamon, nuts and
+any other seasoning you like; then some more crumbs, and other one-half
+of rhubarb, and season as before the top crumbs, put flakes of butter
+all over top; bake until done.
+
+
+SCALLOPED PEACHES
+
+Pare a number of peaches and put them whole into a baking-tin, together
+with layers of bread crumbs and sugar and add a few cloves. Bake until
+the top is brown. Serve with hot butter sauce or cream.
+
+
+CHESTNUT PUDDING
+
+Boil one pound of chestnuts fifteen minutes. Shell and skin them, then
+put back on stove with a cup of milk and boil till tender. Rub through a
+colander. Butter a mold, line it with the pulp, then add a layer of
+apple sauce that has been colored with currant jelly, then another layer
+of chestnuts, and again apple sauce. Squeeze lemon juice over all, and
+bake in a moderate oven. Turn out on a platter and serve with whipped
+cream colored with currant jelly.
+
+
+FARINA PUDDING WITH PEACHES
+
+To one quart of milk add one-half cup of farina, salt, and a small piece
+of butter. Boil in a double boiler until thick. Beat the yolks of four
+eggs with four tablespoons of white sugar, and add this just before
+taking off the fire. Stir it thoroughly, but do not let it boil any
+more. Flavor with vanilla. Beat the whites of the eggs to a stiff froth
+with pulverized sugar. After the eggs have been whipped, butter a
+pudding dish, put in part of the custard, in which you have mixed the
+whites (If you have any extra whites of eggs beat and use them also),
+then a layer of stewed or canned peaches; cover with the remaining
+custard and bake. Eat with rum sauce.
+
+
+FARINA PUDDING, No. 2
+
+One and one-half pints of milk with nine level tablespoons of sugar,
+five bitter and five sweet almonds chopped fine, brought to boiling
+point, and twelve level tablespoons of farina dropped in slowly and
+stirred constantly. Cook for twelve minutes, add vanilla to taste, then
+add slowly the beaten whites of five eggs. Put it in a form and when
+cold serve with a fruit sauce.
+
+
+RICE PUDDING
+
+To three cups of milk, add half a cup of rice, which you have previously
+scalded with hot water. Boil in a double boiler until quite soft. Beat
+the yolks of three eggs with three tablespoons of white sugar, add this
+just before taking it off the fire. Stir it thoroughly with a wooden
+spoon, but do not let it boil any more. Add salt to the rice while
+boiling, and flavor with vanilla. Beat the whites of the eggs with
+powdered sugar to a stiff froth, and after putting the custard into the
+pudding dish in which you wish to serve it, spread with the beaten
+whites and let it brown slightly in the oven.
+
+
+PRUNE PUDDING
+
+Take one quart of milk, one teaspoon of salt, one cup of sugar and two
+well-beaten eggs. Heat this and then pour in slowly one cup of cream of
+wheat or farina, stirring constantly. Boil fifteen minutes; then butter
+a deep pudding dish and put in a layer of stewed prunes--that have been
+cut up in small pieces with a scissors; on the bottom, over this, pour a
+layer of the above, alternating in this order until all has been used.
+Bake ten minutes in a hot oven. Plain cream, not whipped or sweetened,
+is a delicious sauce for this.
+
+
+BROWN BETTY
+
+Pare, quarter, core and slice four medium-sized apples. Melt one-quarter
+cup of butter and pour it with the juice of half a lemon over one cup of
+bread crumbs. Mix one-half teaspoon of cinnamon, grated rind of one-half
+lemon and one-quarter cup of sugar together. Butter a baking dish; put
+in alternate layers of apple and bread crumbs, sprinkling the apples
+with the sugar mixture, and making the last layer of crumbs. Pour
+one-quarter cup of boiling water on before adding the last layer of
+crumbs; cover and bake for thirty minutes or until the apples are soft;
+then uncover and brown the crumbs. Serve with cream or with soft custard
+or lemon sauce. If desired for a meat meal, substitute chicken-fat for
+butter and use lemon sauce.
+
+
+APPLE AND HONEY PUDDING
+
+Take four cups of raw apples cut in small pieces, two cups of bread
+crumbs, one-half cup of hot water, two teaspoons of butter, two
+teaspoons of cinnamon, one-half cup of honey. Put a layer of the apple
+in a well-buttered pudding dish; then a layer of crumbs. Mix the honey
+and hot water. Pour part of this over the crumbs, sprinkle with cinnamon
+and dot with a few bits of butter. Fill the dish with alternate layers
+of apples, crumbs, honey, etc., having a layer of crumbs on top. Cover
+and bake forty-five minutes. Serve with cream.
+
+
+QUEEN BREAD PUDDING
+
+Take one cup of grated bread crumbs, soak it in one pint of sweet milk;
+then break three eggs; separate the whites, add to the yolks one cup of
+sugar and a small piece of butter; beat it well, and squeeze the bread
+crumbs out of the milk, and add this to the yolks and flavor with
+vanilla. Grease the pans with butter, put the mixture in the pan, and
+pour the milk over it; set in the oven to bake until nearly dry, then
+add a layer of fresh fruit (apricots or peaches are the best or
+strawberry preserves); add the whites of eggs that were beaten stiff.
+Serve cold with cream or milk. This can also be served hot.
+
+
+BREAD PUDDING
+
+Soak one and one-half cups of bread crumbs in a pint of sweet milk for
+half an hour; separate the whites and yolks of two eggs, setting the
+whites in a cool place until needed. Beat the yolks with a half cup of
+sugar and add the grated peel of one lemon and stir into the bread
+crumbs. Put in some raisins and pour into a greased pudding dish and
+bake in a moderate oven, about half an hour. Beat the whites of the eggs
+to a stiff froth, adding half a cup of powdered sugar; and spread this
+on top of pudding and return to the oven and brown delicately. May be
+eaten hot or cold, with jelly sauce or whipped cream. Stale cake of any
+kind may be used instead of bread; and ginger bread also is particularly
+nice, adding raisins and citron, and spreading a layer of jelly on the
+pudding before putting on the icing.
+
+
+CORNMEAL PUDDING
+
+Bring one pint of milk to the boiling point; pour it gradually on
+one-half cup of Indian meal, stirring all the while to prevent lumps.
+When cool add three eggs well beaten, and one tablespoon of flour,
+one-half cup of sugar, one-half teaspoon of ginger, one teaspoon of
+cinnamon, pinch of salt and one pint cold milk. Pour into battered
+pudding dish and bake an hour and a half. Serve with hot maple sugar or
+cream.
+
+
+BLACK BREAD PUDDING
+
+Yolks of three eggs beaten with one cup of sugar; add one teaspoon of
+cinnamon, pinch of cloves, and pinch of allspice; one cup of stale rye
+bread crumbs added gradually. Mix well and add beaten whites. Bake
+slowly. Half an hour before serving, add one cup of claret or white
+wine. Serve with sherry wine sauce or whipped cream.
+
+
+DIMPES DAMPES (APPLE SLUMP)
+
+Mix one-half cup of sugar, one-quarter teaspoon of salt, two cups of
+flour and gradually two cups of milk to make a smooth batter.
+
+Melt one-half cup or a little less of butter in a large shallow
+dripping-pan and let it spread all over the pan to grease it well, then
+pour one-half cup of butter and one quart of sliced apples to the
+batter. Mix and pour into pan or pans not more than three-quarters of an
+inch deep and bake in a moderate oven, thirty to forty-five minutes,
+until a golden brown. This quantity serves ten people.
+
+
+BIRD'S NEST PUDDING
+
+Pare four or five large tart apples and cut off the top of each apple to
+use as a cover. Now scrape out all the inside, being careful not to
+break the apples; mix scrapings with sugar, cinnamon, raisins, a few
+pounded almonds and add a little white wine and the grated peel of one
+lemon. Fill up the apples with this mixture and put back the top of each
+apple, so as to cover each well. Grease a deep dish, set in the apples
+and stew a few minutes. In the meantime make a sponge cake batter of
+four eggs, one cup of pulverized sugar, one cup of flour and pour over
+the apples and bake one-half hour. Eat warm or cold, with or without
+sauce.
+
+Plain baked apples can be substituted for the filled apples.
+
+
+SUET PUDDING WITH PEARS
+
+Take half a pound of suet and chop it to a powder. Soak a loaf of stale
+bread, squeeze out the water and add to the suet. Work bread and suet
+well with your hands and add two eggs, one cup of sugar, one teaspoon,
+of salt, allspice, cloves, cinnamon and grated peel of a lemon. Add
+flour enough to work into a huge ball; sift two teaspoons of
+baking-powder in flour. Pare about half a peck of cooking pears and cut
+in halves, leaving the stems on. Lay half the pears in a large kettle,
+put the pudding in centre of the pears, and lay the rest of the pears
+all around. Add sugar, sliced lemon, a few cloves, some cinnamon bark
+and three tablespoons of syrup. Fill up with cold water and boil half an
+hour on top of stove. Then bake for at least three hours, adding water
+if needed.
+
+
+CORN PUDDING
+
+Scrape with a knife six ears of green corn, cutting each row through the
+middle. Add two cups of milk, one-half cup of butter, three eggs--the
+whites and yolks beaten separately--a little salt and white pepper. Stir
+the yolks into the milk and corn, pour into a baking dish, stir in the
+whites and bake one and one-half hours.
+
+
+CHERRY PUDDING
+
+Scald a pint of crackers or bread crumbs in a quart of boiling milk; add
+a piece of butter the size of an egg, a good pinch of salt, four eggs, a
+cup and a half of sugar, a little ground cinnamon and a quart of stoned
+cherries. Bake in quick oven.
+
+
+HUCKLEBERRY PUDDING
+
+Sprinkle four tablespoons of flour over one and one-half pints
+huckleberries and set aside for half an hour. Soak one pint crumbed
+bread in one quart milk; add three tablespoons of sugar, pinch of salt,
+and the huckleberries. Put all into a greased pudding dish with flakes
+of butter on top. Bake forty-five minutes. Serve with hard sauce.
+
+
+PUDDING À LA GRANDE BELLE
+
+This pudding is economical and dainty if nicely made. Brush small molds
+with butter, fill with crumbed bread and dried English currants. Beat
+three eggs without separating, add one pint of milk and four tablespoons
+of sugar. Pour carefully over the bread and let stand five minutes.
+Place molds in baking-pan of boiling water and bake in the oven thirty
+minutes, or steam half an hour. Serve with liquid pudding sauce.
+
+
+
+
+*STEAMED PUDDINGS*
+
+
+The tin molds are best for this purpose, either melon, round, or brick.
+If the mold is buttered first, then sprinkled with granulated sugar, a
+nice crust will form. Have a large, deep pan filled with boiling water.
+Place mold in, let water come up to rim, put a heavy weight on top of
+mold to keep down, and boil steadily. The pan must be constantly
+replenished with boiling water, if the pudding is to be done in time.
+Always place paper in top of mold to prevent water from penetrating.
+When puddings are boiled in bags, a plate must be placed in bottom of
+pan to prevent burning. Only certain puddings can be boiled in bags.
+Always grease inside of bag, so puddings will slip out easily. A bag
+made of two thicknesses of cheese-cloth, stitched together, will do.
+Always leave room in mold or bag for pudding to rise, using a smaller or
+larger mold according to quantity of pudding. If not boiled steadily,
+and emptied as soon as done, puddings will fall and stick.
+
+
+ALMOND PUDDING
+
+Beat the yolks of four eggs very light with one-half cup of sugar; then
+add one-half cup of grated walnuts or almonds, one-half cup of grated
+white bread crumbs, then the stiffly-beaten whites of four eggs. Put in
+pudding form and steam from one and one-half to two hours. Serve with
+wine or fruit sauce.
+
+
+RYE BREAD PUDDING
+
+Dry one-half cup of rye bread crumbs in oven. Beat the yolks of four
+eggs very light with one-half cup of sugar, then add a pinch of cloves
+and allspice, one-half teaspoon of cinnamon, grated rind of one-half
+lemon and one-quarter pound of chopped almonds. Moisten crumbs with
+three tablespoons of whiskey or brandy, add to eggs, then add
+stiffly-beaten whites of four eggs. Put in mold and boil three hours.
+Serve with a brandy or whiskey sauce.
+
+
+NAPKIN PUDDING
+
+Soak one-half loaf of stale white bread in water until moist, squeeze
+perfectly dry. Put in skillet two tablespoons of clear fat or butter,
+and when hot add bread, and stir until smooth and dry. Beat five eggs
+light with one cup of sugar, stir bread in, mix well, and flavor with
+rind (grated) and juice of one lemon. Grease a bag or very large napkin,
+place pudding in this, tie, leaving plenty room to rise, place in
+boiling water and boil two hours. Make a jelly sauce, not as thin as
+usual, and pour over just before serving. If desired one-half cup of
+currants can be added to pudding.
+
+
+STEAMED BERRY PUDDING
+
+Take one tablespoon of butter (or other shortening), one-quarter cup of
+sugar, yolk of one egg, one-half cup of milk, one cup of flour, one
+teaspoon of baking-powder, one-quarter teaspoon of salt, one-half cup of
+berries or pitted cherries rolled in flour. Put in a well-greased melon
+mold and cook in boiling water steadily for two hours. Serve with hard
+sauce.
+
+
+CARROT PUDDING
+
+Take one cup of sugar, one-third cup of butter, one cup of grated
+carrots, one cup of grated potatoes, one cup of raisins, one cup of
+currants, two cups of bread crumbs, one-half teaspoon of baking-soda
+stirred in the potatoes, one teaspoon each of cloves, cinnamon, and
+allspice. Mix all these and add a little syrup and four tablespoons of
+whiskey. Steam four hours. Serve with hard sauce.
+
+
+CHERRY PUDDING
+
+Grate one-half pound of stale rye bread and wet this with a wineglass of
+red wine. Pound two tablespoons of almonds, stir the yolks of four eggs
+with half a cup of powdered sugar, flavor with cinnamon, and add the
+grated bread and almonds. Stone one-half pound each of sweet and sour
+cherries. Mix all thoroughly with the beaten whites added last. Do not
+take the juice of the cherries. Butter the pudding mold well before you
+put in the mixture. To be eaten cold.
+
+
+DATE PUDDING
+
+Melt three tablespoons of butter, add one-half cup of molasses, one-half
+cup of milk, one and two-third cups of flour sifted with one-half
+teaspoon of baking-soda, one-quarter teaspoon of salt, one-quarter
+teaspoon each of cloves, cinnamon, and nutmeg. Add to the above one-half
+pound of dates, stoned and cut. Turn into a well-buttered mold. Butter
+the cover also and steam two and one-half hours. Keep at a steady boil.
+Serve with any kind of sauce.
+
+
+PRINCE ALBERT PUDDING
+
+Rub to a cream half a pound of sweet butter and half a pound of sifted
+powdered sugar; add the yolks of six eggs, one at a time, and the grated
+peel of one lemon. Stone half a pound of raisins, and add also a little
+citron, cut very fine. Now add gradually half a pound of the finest
+flour, sifted three or four times, and the stiffly-beaten whites of the
+eggs. Pour this mixture into a well-buttered mold, into which you have
+strewn some blanched and pounded almonds. Boil fully three hours. Serve
+with sweet brandy or fruit sauce.
+
+
+PEACH PUDDING
+
+In a large mixing bowl whip to a cream two eggs, three tablespoons of
+sugar, and two tablespoons of butter. To this, after it is well beaten,
+add a saltspoon of salt and half a grated nutmeg. Stir these ingredients
+well into the mixture; then stir in a cup of milk. Last add, a little at
+a time--stirring it well in to make a smooth batter--a cup and a half of
+flour and three-quarters of a cup of Indian meal, which have been sifted
+together with three teaspoons of baking-powder in another bowl.
+
+Butter well the inside of a two-quart pudding mold; put a layer of the
+pudding batter an inch deep in the mold; cover this with a layer of fine
+ripe peaches that have been peeled and cut in quarters or eighths--this
+depends upon the size of the peaches. Sprinkle the layer of peaches with
+a light layer of sugar; then pour in a layer of batter; then a layer of
+peaches. Repeat this process till all the material is in, leaving a
+layer of batter on top. Steam for two hours.
+
+
+NOODLE PUDDING
+
+Make noodles with two eggs. Boil in boiling salt water for ten minutes,
+drains and set aside.
+
+Beat the yolks of four eggs with one cup of powdered sugar until light,
+add a quarter of a cup of pounded almonds, a pinch of salt, the drained
+noodles, and the whites of the eggs beaten to a stiff froth. Mix well,
+pour into a greased pudding mold, and boil one and one-half hours.
+
+
+PRUNE PUDDING
+
+Take the yolks of four eggs, a cup of granulated sugar, and stir to a
+cream. Chop fine thirty prunes (prunes being boiled without sugar), and
+add two tablespoons of sweet chocolate, two tablespoons of grated
+almonds, and the whites, which have been beaten to a snow. Boil two and
+one-half hours in a pudding form and serve with whipped cream.
+
+
+PLUM PUDDING (FOR THANKSGIVING DAY)
+
+Soak a small loaf of bread; press out every drop of water, work into
+this one cup of suet shaved very fine, the yolks of six eggs, one cup of
+currants, one cup of raisins seeded, one-half cup of citron shredded
+fine, three-quarters cup of syrup, one wineglass of brandy, one cup of
+sifted flour and the stiffly-beaten whites of eggs last. Boil four hours
+in greased melon mold.
+
+
+PLUM PUDDING, No. 2
+
+Chop a half box of raisins and currants, one-quarter pound of citron,
+one-quarter pound of suet (chopped very fine), two eggs, one and
+one-half cups of sugar, a wineglass of brandy, two cups of cider, one
+teaspoon of cinnamon and ground cloves. When all these are well mixed
+add enough flour (with a teaspoon of baking-powder in it) to thicken
+well. Cook in a greased mold and allow to steam for three hours.
+
+
+HONEY PUDDING
+
+Mix one-half cup of honey with six ounces of bread crumbs and add
+one-half cup of milk, one-half teaspoon of ginger, grated rind of half a
+lemon and yolks of two eggs. Beat the mixture thoroughly and then add
+two tablespoons of butter and the whites of the eggs well beaten. Steam
+for about two hours in a pudding mold which is not more than
+three-quarters full.
+
+
+
+
+*PUDDING SAUCES*
+
+
+BRANDY SAUCE
+
+Take one cup of water, a quarter glass of brandy, one cup of sugar,
+juice of half a lemon. Boil all in double boiler. Beat the yolks of two
+eggs light, and add the boiling sauce gradually to them, stirring
+constantly until thick.
+
+
+CARAMEL SAUCE
+
+Put one cup cut loaf sugar in a saucepan on the stove without adding a
+drop of water. Let it melt slowly and get a nice brown without burning.
+
+Beat the yolks of three eggs until light, stir in two cups of sweet
+milk, and when the sugar is melted, stir all into the saucepan and
+continue stirring until the sugar is dissolved and the sauce is somewhat
+thickened; then remove from the fire, add one teaspoon of vanilla
+essence, put in a bowl and put the stiffly-beaten whites of eggs on top.
+Serve with puddings, cakes or fritters.
+
+
+CHOCOLATE SAUCE, No. 1
+
+Dissolve one-half pound chocolate in one cup of water and sugar to
+taste, boil somewhat thick and flavor with vanilla.
+
+
+CHOCOLATE SAUCE, No. 2
+
+Scald two cups of milk, add two tablespoons of cornstarch diluted with
+one-half cup of cold milk, and cook ten minutes over boiling water. Melt
+three squares of chocolate over hot water, add three tablespoons of
+sugar and three tablespoons of hot water; stir until smooth, then add to
+cooked mixture. Beat the whites of three eggs until stiff, add
+three-fourths of a cup of powdered sugar; add the yolks and stir into
+cooked mixture; cool and add vanilla.
+
+
+FOAM SAUCE
+
+Cream one-quarter cup of butter with one cup of powdered sugar, until
+very light. Add separately the unbeaten whites of two eggs, stirring
+briskly and beat again. Add one teaspoon of vanilla and one-half cup of
+hot water. Pour in sauceboat, and place boat in a pan of boiling water
+on stove, until it becomes frothy then serve immediately.
+
+
+FRUIT SAUCES
+
+Wash the fruit well, then put on the stove in a saucepan without adding
+any more water. Cover with a lid, and let the fruit get thoroughly
+heated all through until it comes to a boil, but do not boil it. Stir
+occasionally.
+
+When well heated, mash the fruit well with a wooden potato masher, then
+strain through a fine sieve, being careful to get every drop of
+substance from the fruit.
+
+Sweeten the juice with sugar to taste, add a few drops of wine or lemon
+juice, put back on the stove, and cook until it thickens, stirring
+occasionally. Serve with cake, fritters or puddings.
+
+Blackberries, strawberries or raspberries, make a nice sauce.
+
+
+HARD SAUCE
+
+Take one cup of sugar, one-half cup of sweet butter and stir to a cream.
+Flavor with grated lemon peel or essence of lemon. Make into any shape
+desired and serve.
+
+
+JELLY SAUCE
+
+Take thin jelly, add one cup boiling water and brandy or wine (one-half
+cup), add a little more sugar and thicken with one teaspoon cornstarch
+dissolved in a little cold water. The beaten white of egg may be added.
+
+
+KIRSCH SAUCE
+
+Put one cup of sugar and two cups of water on to boil. Mix two
+tablespoons of cornstarch in one-quarter cup of cold water, and when the
+water in the saucepan is boiling, add cornstarch and stir for two
+minutes. Remove from stove and add one cup of Kirsch wine and stir
+again. Strain and serve with pudding.
+
+
+LEMON SAUCE, No. 1
+
+Boil one cup of sugar with one-half cup of water, rind of one lemon,
+juice of two, and one-half teaspoon of butter. When boiling stir in a
+scant teaspoon of cornstarch dissolved in a little cold water. Serve
+hot. Serve with puddings or fritters.
+
+
+LEMON SAUCE, No. 2
+
+Boil the strained juice of two lemons and the grated peel of one with a
+cup of sugar and one glass of white wine or water. When boiled to a
+syrup add the yolks of three eggs well beaten, also half of the whites
+beaten to a froth. Use the other half of the stiffly-beaten whites,
+sweetened with powdered sugar, to decorate the sauce. Serve immediately.
+
+
+PRUNE SAUCE
+
+Take about one pound of Turkish prunes, wash them in hot water, and put
+on to boil in cold water. Boil until they are very soft. Remove the pits
+or kernels, and strain over them the water they were boiled in, sweeten
+to taste. Flavor with ground cinnamon, then mash them until a soft mush.
+If too thick, add the juice of an orange.
+
+
+WINE SAUCE, No. 1
+
+Take one-half cup of white wine and one and one-half cups of water, put
+on to boil in double boiler and in the meantime beat up the yolks of two
+eggs very light, with two teaspoons of white sugar, some grated nutmeg
+or three small pieces of cinnamon bark, or the grated rind of half a
+lemon, and add a teaspoon of flour to this gradually. When perfectly
+smooth add the boiling wine, pouring very little at a time and stirring
+constantly. Return to boiler and stir until the spoon is coated.
+
+
+WINE SAUCE, No. 2
+
+Melt one tablespoon of butter in a saucepan, stir in one tablespoon of
+flour, then add one-half cup of cold water, stirring constantly until
+smooth. Then add one cup of white wine, one ounce of chopped citron.
+Remove from fire, let cool, flavor with one teaspoon each of pistache
+and vanilla. If desired, one teaspoon of red Curaçao or Maraschino
+liquor can be added for flavoring.
+
+
+VANILLA OR CREAM SAUCE
+
+Mix one teaspoon cornstarch and one tablespoon of sugar thoroughly; on
+them slowly pour one cup of scalding milk, stirring all the time. Cook
+and stir in a double boiler for ten minutes; then set aside to cool.
+When ready to use stir in one teaspoon of vanilla and the white of one
+egg, stiffly beaten. Serve in place of whipped cream.
+
+
+
+
+*FROZEN DESSERTS*
+
+
+In making frozen desserts attention to detail is the essential thing to
+perfect success.
+
+
+PREPARING SALT
+
+The smaller the ice is broken the better, while the salt should never be
+too fine. A salt prepared especially for the purpose is known as "ice
+cream salt." This salt and the finely broken ice are put in alternate
+layers about the cream can. Begin with a layer of ice, making this about
+three inches deep. Then put in a layer of salt about an inch in depth,
+and continue in this way up to the top of the cream can. The ice can be
+put in a gunny sack and then broken up with a heavy hammer or hatchet.
+
+
+FREEZING CREAMS AND WATER ICES
+
+Fill the cream can three-fourths full. Cover; place in wooden bucket;
+adjust the top and pack, as directed above. Turn crank slowly and
+steadily. After freezing drain off water, remove dasher; with a spoon
+pack hard. Put cork in top of lid. Repack freezer. Cover top with heavy
+pieces of carpet and paper. When time comes to serve, wipe top of can
+carefully before opening. In very hot weather renew the salt and ice
+three times, and keep the blanket cold and wet with the brine from the
+freezer.
+
+
+VANILLA ICE CREAM, No. 1
+
+Take one pint of milk, two cups of sugar, one large tablespoon of flour
+rubbed smooth in cold milk, two eggs beaten light, one teaspoon of
+vanilla extract, and one quart of sweet cream, well beaten. Heat the
+milk in a double boiler, and when it is at boiling point add the flour,
+eggs and one cup of sugar. Cook about twenty minutes, stirring very
+often. Let the mixture get cold, then add the remaining sugar and the
+vanilla and cream, and freeze. A more novel flavoring is made with a
+mixture of vanilla, lemon and almond extracts. The quantities given in
+this recipe make about two quarts of ice cream.
+
+
+VANILLA ICE CREAM, No. 2
+
+Beat three whole eggs very light with one cup of granulated sugar until
+all grain is dissolved and mass is a light yellowish color. Whip one
+pint of cream until stiff, add to eggs and sugar, then add one cup of
+sweet milk, flavor with vanilla to taste, and put in freezer and turn
+until hard. This is a basis for almost any kind of cream.
+
+
+CHOCOLATE ICE CREAM, No. 1
+
+Make same as Vanilla Ice Cream, No. 2, only omitting the milk. Dissolve
+on stove one-half pound of sweet chocolate, in one cup of sweet milk,
+rub smooth and thick, let get cold, and add to the eggs, just before
+putting in cream. Flavor with vanilla.
+
+
+CHOCOLATE ICE CREAM, No. 2
+
+Take one quart of cream, one pint of new milk, two eggs, one teacup of
+grated chocolate (double vanilla), two cups of pulverized sugar, one
+teaspoon of cornstarch and one of extract of vanilla. Beat the yolks of
+the eggs, sugar and let them come to a boil. Then take them quickly from
+the fire, dissolve the chocolate in a little milk over the fire, stir it
+all the time. When smooth mix with the milk and eggs, add the cream and
+vanilla. Freeze when cold.
+
+
+COFFEE ICE CREAM
+
+Make same as Vanilla Ice Cream No. 2. Flavor with one and one-half
+tablespoons of mocha extract, add one cup of grated walnuts. Freeze.
+
+
+FROZEN CUSTARD
+
+One quart of milk, yolk of five eggs, sweeten to taste, and flavor with
+vanilla to taste. Boil the milk first, and after the yolks of eggs are
+beaten stir into the milk. When cold add the beaten whites and vanilla;
+put in freezer and turn. Canned strawberries are very nice in this.
+
+
+APRICOT, PEACH, STRAWBERRY, BANANA OR PINEAPPLE CREAM
+
+Make same as Vanilla Ice Cream No. 2, omitting the milk. If canned fruit
+is to be used, drain off the juice, and add it to the eggs and cream.
+Mash the fruit through a sieve, add it to rest of mixture, and freeze
+the whole. If fresh fruits are used, one pint is required. Mash fine,
+strain and sweeten before adding to the cream. For peach and strawberry
+a few drops of pink coloring may be added. Bananas must be mashed
+smooth, but not sweetened. Chop all fruits very fine For pineapple, the
+sliced is preferred to the grated. Either canned or fresh can be used.
+
+
+TUTTI-FRUTTI ICE CREAM
+
+Take three pints of cream, one pound of pulverized sugar and the yolks
+of nine eggs. Prepare just like the other creams. When half frozen add
+one-half pound of crystallized fruit, peaches, apricots, cherries,
+citron, etc., chopped very fine. Put in also a wineglass of pale sherry
+and the juice of an orange or lemon. Finish freezing.
+
+
+FROZEN PUDDINGS
+
+For frozen puddings ice must be crushed and mixed with rock-salt, the
+same way as for freezing cream. Pudding-mold must have a tight cover;
+have a receptacle sufficiently large to line bottom and sides with a
+thick layer of mixed salt and ice. Put the mold in the centre, fill with
+the pudding, cover tightly, then put ice on top and all around. Put a
+sheet of plain tissue paper in top of mold to prevent salt from
+penetrating. Cover whole with a cloth and let freeze from three to four
+hours.
+
+
+BISCUIT TORTONI, No. 1
+
+
+Take one-half cup of granulated sugar, one-fourth pound of stale
+macaroons grated, one-half pint of heavy cream (whipped), three eggs,
+vanilla or sherry wine. Stir yolks of eggs until thick and add sugar and
+stir again; add whipped cream, and whipped whites of eggs, and grated
+macaroons; flavor to taste. Put this all into freezer and pack outside
+with ice and salt alternately. Do not turn. Let stand five or six hours,
+adding ice from time to time. When serving put grated macaroons on top.
+
+
+BISCUIT TORTONI, No. 2
+
+
+Take yolks of two eggs, one pint of cream, eight macaroons, vanilla and
+flavor, one-half cup of sugar, one-half cup of milk. Beat yolks of eggs
+and the sugar very light. Put on milk to a boil, and when it comes to a
+boil stir into the beaten eggs and sugar and set away to cool. Beat
+cream and add macaroons, leaving just enough to put in the bottom of
+your form. When your custard is cool, add cream, put all in forms, pack
+and freeze two hours or longer.
+
+
+MOCHA MOUSSE
+
+Cream yolks of three eggs with one-half cup of granulated sugar. Add
+one-half pint of cream, whipped; one-half cup of grated macaroons, two
+tablespoons of mocha essence, one teaspoon of vanilla, lastly beaten
+whites. Put in a mold and pack in salt and ice for three hours.
+
+
+MAPLE MOUSSE
+
+Whip one pint of cream until quite thick. Break two eggs into another
+bowl, beat until light and add gradually, one-half cup of maple syrup.
+When the two are well mixed, whip them gradually into the cream. Pour
+the whole into a freezer can, without the dasher; cover; pack in ice and
+salt, and let stand for three hours.
+
+
+MAPLE BISQUE
+
+Boil one cup of maple syrup until quite thick; beat yolks of three eggs;
+add to syrup while hot, stirring constantly until well mixed. Let cool.
+Beat whites of eggs to a froth. Whip one pint of cream, mix all
+together; add one-half cup of chopped nuts. Have a pudding-mold
+buttered; see that the edges fit close. Pack in rock salt and ice four
+hours.
+
+
+FROZEN CREAM CHEESE WITH PRESERVED FIGS
+
+Take three Neufchatel cheeses. Mash the cheese to a smooth paste and add
+one-half cup of thick cream, one-half teaspoon of salt, one rounding
+teaspoon of sugar. Place in a small square mold, bury in salt and ice
+and let stand several hours. When ready to serve unmold, cut in squares,
+place each on a lettuce leaf, decorate the centre of the cheese square
+with a preserved fig and serve at once.
+
+
+RUM PUDDING
+
+Beat yolks of two eggs with one-half cup of sugar until light, then add
+stiffly-beaten whites. Flavor with one tablespoon of rum. Whip one pint
+of cream very stiff, stir into beaten eggs. Line a melon mold with lady
+fingers, split in half. Then put a layer of whipped cream over. Chop
+one-half pound of marron glacé fine and sprinkle some over cream. Put
+another layer of lady fingers, cream and marrons, and so on until mold
+is filled. Close tightly, and pack in rock salt and ice, from three to
+four hours.
+
+
+CHERRY DIPLOMATE
+
+Line a mold with white cake, thinly sliced, which you have previously
+dipped in maraschino or some other fine brandy. Then fill in with plain
+white ice-cream, then a layer of cherry ice, next a layer of candied
+cherries, next a layer of cherry-ice then a layer of strawberry
+ice-cream or the plain white vanilla. Finish it up with a layer of cake
+again and be sure to dip the cake in maraschino. Cover all up tight and
+pack in ice until wanted.
+
+
+NESSELRODE PUDDING
+
+Put on one-half pound of shelled and skinned chestnuts in cold water,
+and let them boil until very tender, then press them through a purée
+sieve. Beat the yolks of five eggs with one-half pound of sugar until
+light, then add the mashed chestnuts, then stir in one pint of sweet
+cream. Put on to boil in a double boiler, add a few grains of salt, and
+stir until the mixture begins to boil, then remove at once from fire and
+set aside to cool. In a bowl put one-fourth pound of crystallized
+cherries, cut in half; one-fourth pound of crystallized pineapple cut
+up, one ounce of citron cut fine, one-fourth cup of stoned raisins and
+one-half cup of maraschino cordial. Put the chestnut cream in a freezer,
+freeze ten minutes, then add one pint cream that has been whipped stiff
+with two tablespoons of powdered sugar, turn until it begins to get
+stiff, then add the fruits and turn awhile longer. Pack in a
+pudding-mold in rock salt and ice two hours.
+
+
+CANNED FRUIT FROZEN
+
+Without opening, pack a can of pears in ice and salt, as for ice-cream.
+Let it remain for three or four hours. When taken out, cut the can open
+around the middle. If frozen very hard, wrap around with a towel dipped
+in hot water; the contents can then be clipped out in perfect rounds.
+Cut into slices and serve with a spoonful of whipped cream on each
+slice. This will serve six or eight persons.
+
+Canned peaches may be used if desired.
+
+
+PETER PAN DESSERT
+
+Cut a banana in four strips, cross two over two in basket-shape, fill
+centre square with a tablespoon of ice-cream and sprinkle over all some
+chopped walnuts, pistachio nuts and marshmallows, cut in strips.
+
+
+FRUIT SHERBETS
+
+There is no form in which ices are more palatable or healthful than in
+the form of sherbet. This is made of fruit juice, sugar and water. The
+simplest sherbet is made by mixing the sugar, water and fruit juice
+together. A richer and smoother ice is obtained by boiling the sugar and
+water together, then adding the fruit juice, and when the mixture is
+cool, freezing it. It takes nearly twice as long to freeze the
+preparation made in this way as when made with the uncooked mixture.
+
+Sherbets are usually served at the end of a dinner, but they are
+sometimes served before the roast.
+
+
+APRICOT ICE
+
+Pare and grate one dozen apricots, and blanch a few of the kernels. Then
+pound them and add to the grated fruit. Pour a pint of water over them,
+adding the juice of a lemon also. Let them stand for an hour and strain,
+adding one-half pound of sugar just before freezing.
+
+
+LEMON ICE
+
+Take six large, juicy lemons and grate peel of three lemons; two
+oranges, juice of both, and peel of one; squeeze out every drop of juice
+and steep the grated peel of lemon and orange in juice for an hour.
+Strain and mix in one pint of sugar. Stir until dissolved and freeze.
+
+
+LEMON GINGER SHERBET
+
+Shave very thin bits of the yellow peel from two lemons, being careful
+not to get any of the white. Cut eight lemons (using the first two) into
+halves, extract seeds and press out the juice. Cut one-fourth pound of
+ginger in strips. Boil until clear, four cups of sugar, two quarts of
+boiling water, ginger and shaved lemon peel. Add lemon juice and strain
+through a cheese-cloth. Freeze until thick and add the stiff-beaten
+whites of two eggs. Mix well; finish freezing, and pack.
+
+
+ORANGE ICE
+
+Make a syrup of two cups of sugar and four cups of water. Boil fifteen
+minutes and add two cups of orange juice, one-half cup of lemon juice
+and the grated rind of one orange and one lemon. Freeze and serve in
+glasses.
+
+
+PINEAPPLE ICE
+
+Make a syrup of four cups of water, two cups of sugar and boil fifteen
+minutes. Add one can grated pineapple and juice of six lemons. Cool and
+add four cups of ice-water. Freeze until mushy, using half ice and half
+salt.
+
+
+PUNCH ICES
+
+To the juice of two lemons take three-quarters of a pound of loaf sugar,
+two or three tablespoons of rum and one pint of water. Rub the rind of
+the lemons onto the sugar, then boil the sugar and water together for
+fifteen minutes, add the lemon juice and rum, mix well, strain, and set
+aside to cool. Then put the mixture into the freezing can and freeze
+till set.
+
+
+RASPBERRY ICE
+
+Make a strong lemonade, add raspberry juice to taste, and some grated
+pineapple. Put into freezer and turn like ice cream and pack, and let
+stand five hours.
+
+
+WATERMELON SHERBET
+
+Take good, pale sherry and boil down to quite a thick syrup, with loaf
+sugar; and then allow to cool. When cold mix with the chopped meat of a
+very fine, sweet melon, use only the heart of the soft red part, not any
+near the white rind. Freeze in a freezer as you would ice, but do not
+allow it to get too hard. Serve in glasses. You may use claret instead
+of the sherry. If you do, spice it while boiling with whole spices, such
+as cloves and cinnamon. Strain before adding to the melon.
+
+
+CAFÉ À LA GLACÉ
+
+Take five tablespoons of fresh-roasted and ground coffee. Pour four cups
+of boiling water over it; cover quickly and put on the back of the
+stove, and add one-half pound of sugar. When cold, press through a
+sieve, and fill in the can to be frozen. Let it remain in freezer five
+minutes longer before you begin to turn the freezer. Serve in glasses,
+and put sweetened whipped cream on the top.
+
+
+
+
+*CANDIES AND SWEETS*
+
+
+WHITE FONDANT
+
+Used as a foundation for all cream candies.
+
+Put two and one-half cups of granulated sugar in a saucepan, add
+three-fourths cup of hot water and one-half saltspoon of tartar. Stir
+until sugar is dissolved, but no longer. Boil without stirring until,
+when tried in cold water, it will form a soft ball. Wash down the edges
+of the pan with the finger first dipped in cold water, as the sugar
+boils up. Pour slowly on greased pan or marble slab. Cool slightly; beat
+with a wooden spoon until white and creamy. As soon as large lumps
+appear, it should be kneaded with the hands until smooth. Place in bowl
+and cover with waxed paper, let it stand overnight in a cool place. If
+covered and kept in a cool place this will keep for days. Form into
+bonbons, color and flavor any desired way; dip in melted chocolate, to
+which has been added a small piece of wax or paraffine. In fact the
+bonbons may be used in any desired way.
+
+
+DIVINITY
+
+Boil two cups of granulated sugar, one-half cup of corn syrup and
+one-half cup of water until it will thread. Beat into the stiff whites
+of two eggs; add one cup of nuts. Beat until cool and thick. Pour out,
+cool, and when set, cut into squares.
+
+
+FUDGE
+
+Boil together two cups of granulated sugar, one-eighth teaspoon of salt
+and one cup of milk or cream, until when tried in cold water, it will
+form a soft ball (about eight minutes). Add one-half a cake of Baker's
+chocolate, two tablespoons of butter and one teaspoon of vanilla. Beat
+until smooth and creamy; pour into greased pans; cool and cut in
+squares.
+
+
+PINOCHE
+
+Take one cup of (packed) medium brown sugar, one-quarter cup of cream,
+one-third cup of nut meats, one-quarter pound pecans, weighed in shell,
+and one-third pound hickory in shell. Cook sugar and cream to soft ball
+test. Cool until you can bear your hand on bottom of pan. Stir until it
+begins to thicken, add chopped nuts; and when it is too thick to pour
+easily, spread quickly on a buttered pan, cut in squares and cool.
+
+
+FRUIT LOAF
+
+Chop coarsely one-half cup of raisins, one-half cup of nuts, one-half
+cup figs or dates, add enough honey or corn syrup to make a stiff loaf,
+about two tablespoons. Place in ice-box for one hour, slice and serve in
+place of candy, rolling each slice in cornstarch.
+
+
+GLACÉ FOR CANDIES
+
+Boil one pound of sugar with one-half pint of water until it ropes; then
+add one-half cup of vinegar and boil until it hardens. Dip in fruit,
+orange slices, nuts or green grapes with stems on, and put aside on a
+buttered platter to set.
+
+
+ORANGE CHIPS
+
+Can be made after the fruit has been used. Halve, scoop out, then scrape
+inside; lay the peel in salt water overnight. Make syrup of two cups of
+sugar and one cup of water. When boiled thick, cut orange-peel in small
+strips and drop them into boiling liquid, letting them remain about ten
+minutes. Remove strips carefully, spreading them on waxed paper to dry.
+
+Grape-fruit rind may be used as well as that of oranges.
+
+
+CANDIED CHERRIES, PINEAPPLE AND OTHER FRUITS
+
+Boil, but do not stir, one-half pound of loaf sugar in one breakfast cup
+of water. Pit some cherries, or prepare any desired fruit, and string
+them on a thread, then dip them in the syrup; suspend them by the
+thread. When pineapples are used, slice them crosswise and dry them on a
+sieve or in the open air; oranges should be separated into sections and
+dried like pineapple.
+
+
+STUFFED DATES
+
+Make a cut the entire length of dates and remove stones. Fill cavities
+with English walnuts, blanched almonds, pecans or with a mixture of
+chopped nuts, and shape in original form. Roll in granulated sugar or
+powdered sugar and serve on small plate or bonbon dish.
+
+
+DATES STUFFED WITH GINGER AND NUTS
+
+Remove the stones from choice dates, and chop together equal measures of
+preserved ginger and blanched nuts chopped, (hickory, pecan, or
+almond). Mix with fondant or a paste of confectioner's sugar and ginger
+syrup. Use only enough fondant or paste to hold the ingredients
+together. With this mixture fill the open space in the dates, cover
+securely, and roll in granulated sugar.
+
+
+DATES STUFFED WITH FONDANT
+
+Fill with fondant, letting it project slightly, and insert in it a pecan
+or half a walnut. Roll in granulated sugar.
+
+
+STUFFED FIGS
+
+Cut a slit in the side of dried figs, take out some of the pulp with the
+tip of a teaspoon. Mix with one-fourth cup of the pulp, one-fourth cup
+of finely-chopped crystallized ginger, a teaspoon of grated orange or
+lemon rind and a tablespoon of lemon juice. Fill the figs with the
+mixture, stuffing them so that they look plump.
+
+
+STUFFED PRUNES
+
+Take one pound of best prunes, stone and soak in sherry for about an
+hour (do not cover with the wine). Fill prunes with one large browned
+almond and one-half marshmallow or with another prune, roll in
+granulated sugar, and when all are finished, put in oven for two or
+three minutes.
+
+
+FROSTED CURRANTS
+
+Pick fine, even, large bunches of red currants (not too ripe) and dip
+each bunch, one at a time, into a mixture of frothed white of egg, then
+into a thick, boiled sugar syrup. Drain the bunches by laying on a
+sieve, and when partly dry dip again into the boiled syrup. Repeat the
+process a third time; then sprinkle powdered sugar over them and lay on
+a sheet of paper in a slightly warm oven to dry. Used on extra occasions
+for ornamenting charlottes, cakes, creams, etc.
+
+
+
+
+*BEVERAGES*
+
+
+All drinks contain a large proportion of water which is the beverage
+nature has provided for man. Water for hot drinks should be freshly
+boiled, freshly drawn water should be used for cold drinks.
+
+
+COFFEE
+
+Coffee should be bought in small quantities and kept in air-tight cans,
+and freshly ground as needed. To have perfect coffee, use an earthen or
+china pot, and have the water boiling when turned onto the coffee. Like
+tea, the results will not be right if the water is allowed to fall below
+the boiling point before it is used. Have the coffee ground to a fine
+powder in order to get its full flavor as well as strength.
+
+
+BOILED COFFEE
+
+Allow one tablespoon of coffee to each cup of boiling water. Mix coffee
+with two tablespoons of cold water. Clean egg shells and put in the pot.
+Allow this to come to a boil and add boiling water, bring to a boil and
+boil for one minute; add a tablespoon of cold water to assist the
+grounds in settling. Stand the pot where it will keep hot, but not boil,
+for five minutes; then serve at once, as coffee allowed to stand becomes
+flat and loses its aroma. Most cooks use a clean shell or a little of
+the white of an egg if they do not use the whole. Others beat the whole
+egg, with a little water, but use only a part of it, keeping the rest
+for further use in a covered glass in the ice-chest. Cream is usually
+served with coffee, but scalded milk renders the coffee more digestible
+than does cream. Fill the cup one-fourth full of hot scalded milk; pour
+on the freshly made coffee, adding sugar.
+
+
+FILTERED COFFEE
+
+Place one cup of finely ground coffee in the strainer of the percolator;
+place the strainer in the pot and place over the heat. Add gradually six
+cups of boiling water and allow it to filter. Serve at once.
+
+
+TURKISH COFFEE
+
+For making this the coffee must be pulverized, and it should be made
+over an alcohol lamp with a little brass Turkish pot. Measure into your
+pot as many after-dinner coffee cups of water as you wish cups of
+coffee. Bring the water to a boil and drop a heaping teaspoon of the
+powdered coffee to each cup on top of the water and allow it to settle.
+Add one, two or three coffeespoons of powdered sugar, as desired. Put
+the pot again over the flame; bring the coffee to a boil three times,
+and pour into the cups. The grounds of the coffee are of course thick in
+the liquid, so one lets the coffee stand a moment in the cup before
+drinking.
+
+
+FRENCH COFFEE
+
+Have your coffee ground very fine and use a French drip coffee-pot.
+Instead of pouring through water, pour milk through, brought just to the
+boiling point. The milk passes through slowly, and care must be taken
+not to let scum form on the milk.
+
+
+COFFEE FOR TWENTY PEOPLE
+
+Add and mix one pound of coffee finely ground, with one egg and enough
+cold water to thoroughly moisten it, cover and let stand several hours.
+Place in thin bag and drop in seven quarts of boiling water. Boil five
+minutes, let stand ten minutes. Add cream to coffee and serve.
+
+After-dinner coffee is made double the strength of boiled coffee and is
+served without cream or milk.
+
+
+BREAKFAST COCOA
+
+Mix two tablespoons prepared cocoa with two tablespoons of sugar and a
+few grains of salt, dilute with one-half cup of boiling water to make a
+smooth paste, then add one-half cup of boiling water and boil five
+minutes, turn into three cups of scalded milk and beat two minutes,
+using Dover beater and serve.
+
+
+RECEPTION COCOA
+
+Stir one cup of boiling water gradually onto two tablespoons of cocoa,
+two tablespoons of sugar and one teaspoon of cornstarch, a few grains of
+salt (that have been well mixed) in a saucepan; let boil five minutes,
+stirring constantly. Heat three cups of milk in a double boiler, add the
+cocoa mixture and one-half teaspoon of vanilla; beat with egg-beater
+until foamy and serve hot in chocolate cups, with a tablespoon of
+whipped cream on top of each cup, or take the cheaper marshmallows,
+place two in each cup and fill cups two-thirds full of hot cocoa.
+
+
+HOT CHOCOLATE
+
+Scrape two ounces of unsweetened chocolate very fine, add three
+tablespoons of sugar, small piece of stick cinnamon and one cup of
+boiling water; stir over moderate heat until smooth, then add three cups
+of hot milk. Return to the fire for a minute, do not let it boil,
+remove, add one teaspoon of vanilla. Beat with an egg-beater and serve.
+
+
+CHOCOLATE SYRUP
+
+Dissolve two cups of sugar in one cup of water and boil five minutes.
+Mix one cup of cocoa with one cup of water and add to the boiling syrup.
+Boil slowly for ten minutes, add salt; cool and bottle for further use.
+This syrup will keep a long time in the ice-chest in summer and may be
+used for making delicious drinks.
+
+
+CHOCOLATE NECTAR
+
+Put into a glass two tablespoons of chocolate syrup, a little cream or
+milk and chopped ice, and fill up the glass with soda water,
+apollinaris, or milk. Drop a little whipped cream on top.
+
+
+ICED CHOCOLATE
+
+Follow recipe for boiled chocolate, but do not beat, add one egg, finely
+chopped ice and three-fourths cup of milk, put in a bowl and beat
+thoroughly with a Dover beater or pour into jar with cover and shake
+thoroughly. Serve in tall glasses.
+
+
+ICED COFFEE
+
+Take boiled coffee, strain, add sugar to taste and chill. When ready to
+serve, add one quart of coffee, one-half cup of cream and pour in
+pitcher. Serve in tall glasses. Have ready a small bowl of whipped cream
+and, if desired, place a tablespoon on top of each glass.
+
+
+TEA
+
+Scald the tea-pot. Allow one teaspoon of tea to each person, and one
+extra. When the water boils, pour off the water with which the pot was
+scalded, put in the tea, and pour boiling water over it. Let it draw
+three minutes. Tea should never be allowed to remain on the leaves. If
+not drunk as soon as it is drawn, it should be poured off into another
+hot tea-pot, or into a hot jug, which should stand in hot water.
+
+
+TEA (RUSSIAN STYLE)
+
+Use a small earthenware tea-pot, thoroughly clean. Put in two teaspoons
+of tea leaves, pour over it boiling water to one-fourth of the pot, and
+let it stand three minutes. Then fill the pot entirely with boiling
+water and let it stand five minutes. In serving dilute with warm water
+to suit taste, or serve cold, but always without milk. A thin slice of
+lemon or a few drops of lemon juice is allowed for each cup. Preserved
+strawberries, cherries or raspberries are considered an improvement.
+
+
+RUSSIAN ICED TEA
+
+Make tea for as many cups as desired, strain and cool. Place in ice-box,
+chill thoroughly and serve in tall glass with ice and flavor with loaf
+sugar, one teaspoon of rum or brandy, one slice of lemon or one teaspoon
+preserved strawberries, raspberries, cherries or pineapple, or loaf
+sugar may be flavored with lemon or orange and packed and stored in jars
+to be used later to flavor and sweeten the tea. Wash the rind of lemon
+or orange and wipe dry, then rub over all sides of the sugar.
+
+
+HOT WINE (GLUEH)
+
+Mix one quart claret, one pint water, two cups of sugar, one-half
+teaspoon of whole cloves, one teaspoon of whole cinnamon, lemon rind cut
+thin and in small pieces. Boil steadily for fifteen minutes and serve
+hot.
+
+
+FRUIT DRINKS
+
+The success of lemon-, orange- and pineapple-ades depends upon the way
+they are made. It is best to make a syrup, using one cup of granulated
+sugar to one cup of water. Put the sugar in cold water over the fire;
+stir until the sugar is dissolved; then cook until the syrup spins a
+fine thread. Take from the fire and add the fruit juices while the syrup
+is hot. If lemonade is desired, lemon should predominate, but orange or
+pineapple juice or both should be added to yield the best result. Small
+pieces of fresh pineapple, fresh strawberries and maraschino cherries
+added at time of serving will make the drink look pretty and will
+improve the flavor. Shaved or very finely cracked ice should be used.
+
+
+PINEAPPLE LEMONADE
+
+Pare and grate a ripe pineapple; add the juice of four lemons and a
+syrup made by boiling together for a few minutes two cups of sugar and
+the same quantity of water. Mix and add a quart of water. When quite
+cold strain and ice. A cherry, in each glass is an agreeable addition,
+as are a few strawberries or raspberries.
+
+
+QUICK LEMONADE
+
+Wash two lemons and squeeze the juice; mix thoroughly with four
+tablespoons of sugar, and when the sugar is dissolved add one quart of
+water, cracked ice, and a little fresh fruit or slices of lemon if
+convenient.
+
+If the cracked ice is very finely chopped and put in the glasses just
+before serving it will make a better-looking lemonade. When wine is used
+take two-thirds water and one-third wine.
+
+
+LEMONADE IN LARGE QUANTITIES
+
+Take one dozen lemons, one pound of sugar and one gallon of water to
+make lemonade for twenty people.
+
+
+FRUIT PUNCH FOR TWENTY PEOPLE
+
+Take one pineapple, or one can of grated pineapple, one cup of boiling
+water, two cups of freshly made tea (one heaping tablespoon of Ceylon
+tea, steep for five minutes); one dozen lemons, three oranges sliced and
+quartered, one quart bottle apollinaris water, three cups of sugar
+boiled with one and one-half cups of water six to eight minutes, one
+quart of water, ice. Grate the pineapple, add the one cup of boiling
+water, and boil fifteen minutes. Strain through jelly-bag, pressing out
+all the juice; let cool, and add the lemon and orange juice, the tea and
+syrup. Add apollinaris water just before serving. Pieces of pineapple,
+strawberries, mint-leaves or slices of banana are sometimes added as a
+garnish.
+
+
+MILK LEMONADE
+
+Dissolve in one quart of boiling water two cups of granulated sugar, add
+three-fourths of a cup of lemon juice, and lastly, one and a half pints
+of milk. Drink hot or cold with pounded ice.
+
+
+EGG LEMONADE
+
+Break two eggs and beat the whites and yolks separately. Mix juice of
+two lemons, four tablespoons of sugar, four cups of water and ice as for
+lemonade; add the eggs; pour rapidly back and forth from one pitcher to
+another and serve before the froth disappears.
+
+
+MARASCHINO LEMONADE
+
+Take the juice of four lemons, twelve tablespoons of sugar, eight cups
+of water, one cup of maraschino liquor and a few cherries.
+
+
+ORANGEADE
+
+Take four large, juicy oranges and six tablespoons of sugar Squeeze the
+oranges upon the sugar, add a very little water and let them stand for
+fifteen minutes; strain and add shaved ice and water, and a little lemon
+juice.
+
+
+CLABBERED MILK
+
+One of the most healthful drinks in the world is clabbered milk; it is
+far better in a way for every one than buttermilk for it requires no
+artificial cult to bring it to perfection. The milk is simply allowed to
+stand in a warm place in the bottles just as it is bought, and when it
+reaches the consistency of a rich cream or is more like a jelly the same
+as is required for cheese, it is ready to drink. Pour it into a glass,
+seasoning it with a little salt, and drink it in the place of
+buttermilk.
+
+
+COLD EGG WINE
+
+To each glass of wine allow one egg, beat up, and add sugar to taste.
+Add wine gradually and grated nutmeg. Beat whites separately and mix.
+
+
+SODA CREAM
+
+Take three pounds of granulated sugar and one and one-half ounces of
+tartaric acid, both dissolved in one quart of hot water. When cold add
+the well-beaten whites of three eggs, stirring well. Bottle for use. Put
+two large spoonfuls of this syrup in a glass of ice-water, and stir in
+it one-fourth of a teaspoon of bicarbonate of soda. Any flavor can be
+put in this syrup.
+
+
+MULLED WINE
+
+Put cinnamon and allspice (to taste) in a cup of hot water to steep. Add
+three eggs well beaten with sugar. Heat to a boil a pint of wine, then
+add spice and eggs. Stir for three minutes and serve.
+
+
+STRAWBERRY SHERBET
+
+Crush a quart of ripe strawberries, pour a quart of water over them, and
+add the juice of two lemons. Let this stand about two hours, then strain
+over a pound of sugar, stir until the sugar is dissolved, and then set
+upon ice. You may add one tablespoon of rose-water. Serve with chopped
+ice.
+
+
+DELICIOUS AND NOURISHING SUMMER DRINK
+
+Pare thinly the rind of three large lemons, put it into a large jug with
+one pound of raisins stoned and finely chopped, one pound of sugar, and
+the juice of the lemons. Add one gallon of boiling water, leave to stand
+for five days, stirring well every day. Then strain and bottle for use.
+
+
+SHERRY COBBLER
+
+It is best to mix this in a large bowl and fill in glasses just before
+serving, and put a little of each kind of fruit in each goblet with
+pounded ice. To begin with, cut pineapple in slices and quarters, a few
+oranges and a lemon, sliced thin; one cup of powdered sugar and one
+tumbler of sherry wine. A few berries, such as black and red
+raspberries, and blackberries are a nice addition. Cover the fruit with
+the sugar, laid in layers at the bottom of your bowl with pounded ice;
+add the wine and twice as much water as wine; stir all up well before
+serving.
+
+
+CLARET CUP
+
+Squeeze into a glass pitcher the strained juice of one and one-half
+lemons, add two tablespoons of powdered sugar, one tablespoon of red
+curaçao; then pour in three cups of claret, and one cup of apollinaris
+water. Mix thoroughly, add a few slices of orange or pineapple, or both,
+and a few maraschino cherries. Cut the rinds from two cucumbers without
+breaking them, hang them on the inside of the pitcher from the top; drop
+in a good-sized lump of ice and serve at once in thin glasses. Place a
+bunch of mint at the top of the pitcher.
+
+
+CORDIAL
+
+Two quarts of water and two and three-quarter pounds of sugar. Boil
+thirty minutes. Take off stove and add one quart of alcohol. Color and
+flavor to taste.
+
+
+EGG-NOG
+
+Separate the whites and yolks of the eggs. To each yolk add one
+tablespoon of sugar and beat until very light. Beat whites to a stiff
+froth. One egg is required for each glass of egg-nog. Add two
+tablespoons of brandy or rum, then one-half cup of milk or cream to each
+glass, lastly the whites of the eggs. Pour in glass, put a spoon of
+whipped cream over and grated nutmeg on top.
+
+
+UNFERMENTED GRAPE JUICE
+
+Wash and stem ten pounds of Concord grapes, put them in a preserving
+kettle and crush slightly. Bring to the boiling point and cook gently
+for one-half hour. Strain through cheese-cloth or jelly bag, pressing
+out all the juice possible; return to fire and with two pounds of sugar
+conk for fifteen minutes; strain again, reheat and pour into sterilized
+bottles thoroughly heated. Put in sterilized corks and dip the necks of
+the bottles in hot sealing-wax. If you can get the self-sealing bottles,
+the work of putting up grape juice will be light. Sterilize bottles and
+corks.
+
+
+OTHER FRUIT JUICES
+
+Raspberry, blackberry and strawberry juice may be made by following the
+recipe for grape juice but doubling the quantity of sugar. For currant
+juice use four times as much sugar as for grape juice.
+
+
+FRUIT SYRUPS
+
+Fruit syrups may be made like fruit juices, only using more sugar--at
+least half as much sugar as fruit juice.
+
+
+RASPBERRY VINEGAR
+
+Put two quarts of raspberries in a bowl and cover them with two quarts
+of vinegar; cover and stand in a cool place for two days. Mash the
+berries; strain the vinegar through cheesecloth; pour it over two quarts
+of fresh raspberries; let stand for another two days; strain and put in
+a preserving kettle with sugar, allowing a pound of sugar to a pint of
+juice. Heat slowly, skimming when the vinegar begins to boil. Boil
+twenty minutes and put in sterilized bottles. Serve as a drink, using
+two tablespoons to a glass of water.
+
+
+BLACKBERRY WINE
+
+Measure your berries and bruise them; to every gallon add one quart of
+boiling water; let the mixture stand twenty-four hours (stirring
+occasionally), then strain off all the liquor into a cask; to every
+gallon add two pounds of sugar; cork tightly and let stand till the
+following October.
+
+
+BLACKBERRY CORDIAL
+
+Simmer the berries until they break, then strain and to each quart of
+juice add one pound of sugar. Let this dissolve by heating slowly, then
+add one tablespoon each of cinnamon, nutmeg, cloves, and if desired,
+allspice. Simmer altogether twenty minutes. Bottle and seal.
+
+
+CHERRY SYRUP
+
+Mash and pound the cherries until the stones are all broken, then press
+through a cloth. Use a pound of sugar to a quart of juice; boil, skim
+and bottle. When cold, seal.
+
+
+CHERRY BRANDY
+
+To one gallon of brandy allow two quarts of cherries. Mash and pound
+them until all the stones are broken, put in the brandy and add a pound
+of cut loaf sugar. Set in the sun for two or three weeks, shake daily,
+strain and bottle.
+
+
+CHERRY BOUNCE
+
+The little wild cherry is excellent for this purpose, as the stone
+kernels contain alcohol. Wash carefully, sugar plentifully, and add
+whole spice, cloves (with the heads removed) and stick cinnamon. Fewer
+cloves than the other spices. Get good whiskey and allow one-half as
+much cherries as whiskey. To a quart bottle allow scant half pint
+sugared cherries to one and one-half pints of whiskey. Bottle and seal.
+Let stand at least two months. Open, shake bottle well and taste, and if
+necessary add more sugar. Seal again, and let stand another month. Is
+not good under three months and the older it gets the finer it becomes.
+
+
+CIDER EGG NOG
+
+Break six eggs, put the yolks in one dish, the whites in another. To
+each yolk add a tablespoon of granulated sugar, beat the yolks and sugar
+to a foam; then flavor with a little grated nutmeg, stirring it well
+through the mixture; then add a half pint of hot sweet cider to each
+egg, beat it well through and pour into a hot punch bowl. Beat the
+whites of the eggs to a stiff froth with a little sugar and cover the
+surface of the punch. Serve in cups.
+
+
+TOM AND JERRY (Non-Alcoholic)
+
+Beat six eggs and six tablespoons of sugar to a stiff froth, add four
+cups of unfermented grape juice and the same amount of sweet cider. Have
+two porcelain pitchers as hot as possible, pour the mixture into one of
+them. Then pour the mixture back and forth from one pitcher to the other
+five or six times, and pour the foaming beverage into hot cups and
+serve.
+
+
+HOT MILK PUNCH
+
+Beat one egg to a stiff froth with two tablespoons of sugar; add to it
+two tablespoons of home-made grape wine; stir all well together, put in
+a large drinking glass and fill with hot milk. Grate a little nutmeg on
+the top and serve.
+
+
+
+
+*CANNED FRUITS*
+
+
+GENERAL RULES
+
+All fruits should, if possible, be freshly picked for preserving,
+canning, and jelly making. No imperfect fruit should be canned or
+preserved. Gnarly fruit may be used for jellies or marmalades by cutting
+out defective portions. Bruised spots should be cut out of peaches and
+pears. In selecting small-seeded fruits, like berries, for canning,
+those having a small proportion of seed to pulp should be chosen. In dry
+seasons berries have a larger proportion of seeds to pulp than in a wet
+or normal season, and it is not wise to can or preserve such fruit
+unless the seeds are removed. The fruit should be rubbed through a sieve
+that is fine enough to keep back the seeds. The strained pulp can be
+preserved as a purée or marmalade.
+
+When fruit is brought into the house put it where it will keep cool and
+crisp until you are ready to use it.
+
+Begin by having the kitchen swept and dusted thoroughly, that there need
+not be a large number of mold spores floating about. Dust with a damp
+cloth. Have plenty of hot water and pans in which jars and utensils may
+be sterilized. Have at hand all necessary utensils, towels, sugar, etc.
+
+Prepare only as much fruit as can be cooked while it still retains its
+color and crispness. Before beginning to pare fruit have some syrup
+ready, if that is to be used, or if sugar is to be added to the fruit
+have it weighed or measured.
+
+Decide upon the amount of fruit you will cook at one time, then have two
+bowls--one for the sugar and one for the fruit--that will hold just the
+quantity of each. As the fruit is pared or hulled, as the case may be,
+drop it into its measuring bowl. When the measure is full put the fruit
+and sugar in the preserving kettle. While this is cooking another
+measure may be prepared and put in the second preserving kettle. In this
+way the fruit is cooked quickly and put in the jars and sealed at once,
+leaving the pans ready to sterilize another set of jars.
+
+The preserving kettle should be porcelain-lined, and no iron or tin
+utensils should be used, as the fruit acids attack these metals and so
+give a bad color and metallic taste to the food.
+
+
+STERILIZING JARS, ETC.
+
+The success of canning depends upon absolute sterilization and not upon
+the amount of sugar or cooking. Any proportion of sugar may be used, or
+fruit may be canned without the addition of any sugar.
+
+It is most important that the jars, covers, and rubber rings be in
+perfect condition. Examine each jar and cover to see that there is no
+defect in it. Use only fresh rubber rings, for if the rubber is not soft
+and elastic the sealing will not be perfect. Each year numbers of jars
+of fruit are lost because of the false economy in using an old ring that
+has lost its softness and elasticity.
+
+Have two pans partially filled with cold water. Put some jars in one,
+laying them on their sides, and some covers in the other. Place the pans
+on the stove where the water will heat to the boiling point. The water
+should boil at least ten or fifteen minutes. Have on the stove a shallow
+milk pan in which there is about two inches of boiling water. Sterilize
+the cups, spoons, and funnel, if you use one, by immersing in boiling
+water for a few minutes. When ready to put the prepared fruit in the
+jars slip a broad skimmer under a jar and lift it and drain free of
+water.
+
+There are several methods of canning; the housekeeper can use that
+method which is most convenient.
+
+The three easiest and best methods are: Cooking the fruit in jars in an
+oven; cooking the fruit in jars in boiling water; and stewing the fruit
+before it is put in the jars.
+
+
+CANNING FRUIT BAKED IN OVEN
+
+In this method the work is easily and quickly done and the fruit retains
+its shape, color and flavor. Particularly nice for berries.
+
+Sterilize jars and utensils. Make the syrup; prepare the fruit the same
+as for cooking. Fill the hot jars with the fruit, drained, and pour in
+enough hot syrup to fill the jar solidly. Run the handle of a silver
+spoon around the inside of the jar. Place the hot jars, uncovered, and
+the covers, in a moderate oven.
+
+Cover the bottom of the oven with a sheet of asbestos, the kind plumbers
+employ in covering pipes, or put into the oven shallow pans in which
+there are about two inches of boiling water. Cook berries to the boiling
+point or until the bubbles in the syrup just rise to the top; cook
+larger fruits, eight to ten minutes or according to the fruit. Remove
+from the oven, slip on rubber, first dipped in boiling water; then fill
+the jar with boiling syrup. Cover and seal. Place the jars on a board
+and out of a draft of air. If the screw covers are used tighten them
+after the glass has cooled.
+
+Large fruits, such as peaches, pears, quince, crab-apples, etc., will
+require about a pint of syrup to each quart jar of fruit. The small
+fruit will require a little over half a pint of syrup.
+
+
+BAKED CRANBERRIES OR CHERRY PRESERVES
+
+Pick over, wash and drain four quarts of large, perfect cranberries; or
+stem and then stone four pounds of large cherries, use a cherry pitter
+so cherries remain whole. Place a tablespoon of hot water in a jar, then
+alternately in layers cherries or cranberries and sugar (with sugar on
+top), cover closely. This amount will require four pounds of sugar. Bake
+in a very slow oven two hours. Let stand. Then keep in a cool, dry
+place. The cranberries will look and taste like candied cherries, and
+may be used for garnishing.
+
+
+BAKED CRAB-APPLE PRESERVES
+
+Wash, wipe and remove the blossom ends of one-half peck of perfect red
+Siberian crab-apples. Pour one tablespoon of water in bottom of one
+gallon stone jar, then place in alternate layers of apples and sugar,
+using four pounds altogether (with sugar on top). Cover with two
+thicknesses of Manila paper, tied down securely or with close fitting
+plate. Bake in a very slow oven (that would only turn the paper a light
+brown), two or three hours; let stand to cool, keep in cool, dry place.
+
+
+BAKED SICKEL PEARS
+
+May be prepared the same way. Flavor, if desired, with ginger or lemon
+juice.
+
+
+BAKED QUINCES
+
+Quinces may be wiped, cored, and quartered; sugar filled in the
+cavities, and baked same as crab-apples, in a very slow oven three or
+more hours until clear and glassy.
+
+
+CANNING FRUIT IN A WATER BATH
+
+Canned fruits may be cooked over the fire, but they are, on the whole,
+very much better if cooked in a water bath. Prepare fruit and syrup as
+for cooking in a preserving kettle and cook the syrup ten minutes.
+Sterilize the jars and utensils; fill the jars with fruit; then pour in
+enough syrup to fill the jars completely. Run the blade of a
+silver-plated knife around the inside of the jar and put the covers on
+loosely.
+
+Have a wooden rack, slats, or straw in the bottom of a wash boiler; put
+in enough warm water to come to about four inches above the rack; place
+the filled jars in the boiler, being careful not to let them touch. Pack
+clean white rags or cotton rope between and around the jars to prevent
+their striking one another when the water begins to boil. Cover the
+boiler and let the fruit cook as directed, counting from the time the
+surrounding water begins to boil. (This cooking is called sterilizing.)
+
+Draw the boiler aside and remove the cover. When the steam passes off,
+lift out one jar at a time and place it in a pan of boiling water beside
+the boiler; fill to overflowing with boiling syrup; wipe the rim of the
+jar with a cloth wrung from boiling water; put on rubbers and cover
+quickly; stand the jar upside down and protected from drafts, until
+cool; then tighten the covers if screw covers are used, and wipe off the
+jars with a wet cloth. Paste on labels and put the jars on shelves in a
+cool, dark closet.
+
+The time given for sterilizing is for quart jars; pint jars require
+three minutes less.
+
+
+BLUEBERRIES
+
+To twelve quarts of berries take one quart of sugar and one pint of
+water. Put water, berries, and sugar in preserving kettle; heat slowly.
+Boil sixteen minutes, counting from the time the contents of the kettle
+begins to bubble.
+
+
+CANNED RASPBERRIES
+
+To six quarts of berries take one quart of sugar. Put one quart of the
+fruit in the preserving kettle; heat slowly, crushing with a wooden
+potato masher; strain and press through a fine sieve. Return the juice
+and pulp to the kettle; add the sugar; stir until dissolved; then add
+the remaining quarts of berries. Boil sixteen minutes, counting from the
+time they begin to boil. Skim well while boiling, and put into jars as
+directed.
+
+
+BLACKBERRIES
+
+The same as for raspberries.
+
+
+CURRANTS
+
+To twelve quarts of currants take four quarts of sugar. Treat the same
+as raspberries.
+
+
+RASPBERRIES AND CURRANTS
+
+To ten quarts of raspberries and three quarts of currants take two and
+one-half quarts of sugar. Heat, crush and press the juice from the
+currants and proceed as directed for raspberries.
+
+
+CANNED GOOSEBERRIES
+
+To six quarts of berries take three pints of sugar and one pint of
+water.
+
+Dissolve the sugar in the water, using three pints of sugar if the
+gooseberries are green and only half the quantity if they are ripe. Add
+the fruit and cook fifteen minutes.
+
+Green gooseberries may also be canned like rhubarb without sugar and
+sweetened when used.
+
+
+CANNED STRAWBERRIES
+
+After washing and hulling berries, proceed as with raspberries.
+
+
+CANNED PEACHES
+
+Wash peaches, put them in a square of cheese-cloth or wire basket. Dip
+for two minutes in kettle of boiling water. Plunge immediately into cold
+water. Skin the peaches; leave whole or cut as preferred. Pack peaches
+in hot jars. Fill hot jars with hot syrup or boiling water. Put tops in
+position. Tighten tops but not airtight. Place jars on false bottom in
+wash-boiler. Let the water boil sixteen minutes. Seal as directed. To
+eight quarts of peaches take three quarts of sugar, two quarts of water.
+
+Apricots, plums and ripe pears may be treated exactly as peaches.
+
+
+QUINCES
+
+To four quarts of pared, cored and quartered quinces take one and
+one-half quarts of sugar and two quarts of water.
+
+Rub the fruit hard with a coarse, crash towel, blanch for six minutes.
+Pare, quarter, and core; drop the pieces into cold water. Put the fruit
+in the preserving kettle with cold water to cover it generously. Heat
+slowly and simmer gently until tender. The pieces will not all require
+the same time to cook. Take each piece up as soon as it is so tender
+that a silver fork will pierce it readily. Drain on a platter. Strain
+the water in which the fruit was cooked through cheese-cloth. Put two
+quarts of the strained liquid and the sugar into the preserving kettle;
+stir over the fire until the sugar is dissolved. When it boils skim well
+and put in the cooked fruit. Boil gently for about forty minutes.
+
+
+PEARS
+
+If the fruit is ripe it may be treated exactly the same as peaches. If,
+on the other hand, it is rather hard it must be cooked until so tender
+that a silver fork will pierce it readily.
+
+
+CHERRIES
+
+Prepare in the same manner as you would for preserving, allowing half a
+pound of sugar to a pound of fruit. After putting the cherries into the
+syrup do not let them boil more than five minutes; then fill your cans
+to overflowing, seal immediately and then screw tighter as they grow
+cold. Remove the little bag of stones which you have boiled with the
+syrup. The object in boiling the stones with the syrup is to impart the
+fine flavor to the fruit which cherries are robbed of in pitting.
+
+
+CHERRIES FOR PIES
+
+Stem the cherries--do not pit them,--pack tight in glass fruit jars,
+cover with syrup, made of two tablespoons of sugar to a quart of fruit,
+allowing one-half cup of water to each quart of cherries. Let them boil
+fifteen minutes from the time they begin to boil.
+
+
+PINEAPPLE
+
+Take off rind and trim. Cut into slices and divide into thirds. Fill
+into glass jars and dissolve sugar in water enough to cover the jars to
+overflowing, allowing half a pound of sugar to a pound of fruit, and
+pour this sweetened water over the pineapples; proceed as in "Canning
+Fruit in a Water Bath" and let them boil steadily for at least twenty
+minutes. Draw the boiler aside or lift it off the coal range and allow
+the cans to cool in the water in which they were boiled even if it takes
+until the following day. Then remove each can carefully, screwing each
+can as tightly as possible. Wipe dry and put away in a cool place. All
+canned fruits should be examined carefully in one or two weeks' time
+after being put up. If any show signs of fermenting, just set them in a
+boiler of cold water and let them come to a boil slowly. Boil about ten
+minutes, remove boiler from the fire and allow the cans to cool in the
+boiler. When cold screw tight and put away.
+
+
+CANNED RHUBARB READY TO USE
+
+Strip the skins from the stalks, and cut into small pieces as you would
+for pies. Allow eight ounces of loaf sugar to every quart of rhubarb.
+Set the sugar over the fire with as little water as possible, throw in
+the rhubarb and boil ten minutes. Put in jars and seal.
+
+
+CANNED RHUBARB
+
+Wash the rhubarb thoroughly in pure water; cut it into pieces and pack
+it in sterilized jars. Cover with cold water; let it stand ten minutes;
+pour off the water; fill again to overflowing with fresh cold water;
+seal with sterilized rubber rings and covers, and set away in a cool,
+dark place.
+
+
+CANNED PLUMS
+
+To four quarts of plums take one quart of sugar and one cup of water.
+
+Wash, drain and prick the plums. Make a syrup of the sugar and water;
+put part of the fruit in the boiling syrup; cook five minutes; fill and
+seal the jars. Put more fruit in the syrup; remove and continue the
+process until all the fruit has been cooked.
+
+
+CANNING IN THE PRESERVING KETTLE
+
+Canning in the preserving kettle is less satisfactory; but is sometimes
+considered easier, especially for small fruits. Cook the fruit according
+to the directions and see that all jars, covers and utensils are
+carefully sterilized. When ready to put the fruit in the jars, put a
+broad skimmer under one, lift it and drain off the water. Set it in a
+shallow pan of boiling water or wrap it well in a heavy towel wrung out
+of boiling water; fill to overflowing with the fruit and slip a
+silver-plated knife around the inside of the jar to make sure that fruit
+and juice are solidly packed. Wipe the rim of the jar; dip the rubber
+ring in boiling water, place it on the jar; cover and remove the jar,
+placing it upside down on a board, well out of drafts until cool. Then
+tighten the covers, if screw covers are used; wipe the jars with a wet
+cloth and stand on shelves in a cool, dark closet.
+
+
+CANNED PEACHES
+
+To eight quarts of peaches take one quart of sugar and three quarts of
+water. Make a syrup of the sugar and water; bring to a boil; skim it and
+draw the kettle aside where the syrup will keep hot but not boil. Pare
+the peaches, cutting them in halves or not as desired; if in half leave
+one or two whole peaches for every jar, as the kernel improves the
+flavor. Put a layer of fruit in the kettle; when it begins to boil skim
+carefully; boil gently, for ten minutes; put in jars and seal. Then cook
+more of the fruit in similar fashion. If the fruit is not ripe it will
+require a longer time to cook.
+
+All fruit may be canned in this manner, if desired.
+
+
+PINEAPPLE, No. 1
+
+The large juicy pineapple is the best for this purpose. Have your scales
+at hand, also a sharp-pointed knife and an apple-corer, a slaw-cutter
+and a large, deep porcelain dish to receive the sliced pineapple. Pare,
+do this carefully, dig out all the eyes as you go along. Lay the pared
+pineapple on a porcelain platter and stick your apple-corer right
+through the centre of the apple, first at one end and then at the other;
+if it acts stubbornly put a towel around the handle of the corer and
+twist it, the whole core will come out at once. Now screw the
+slaw-cutter to the desired thickness you wish to have your pineapple
+sliced. Slice into receiving dish, weigh one pound of fine granulated
+sugar and sprinkle it all over the apple, and so on until all are pared
+and sliced, allowing one pound of sugar to each very large pineapple.
+Cover the dish until next day and then strain all the juice off the
+apples and boil in a porcelain or bell metal kettle, skimming it well;
+throw in the sliced pineapples, boil about five minutes and can. Fill
+the cans to overflowing and seal immediately, not losing a moment's
+time. As the cans grow cold screw tighter and examine daily, for three
+or four days, and screw tighter if possible.
+
+
+PINEAPPLE, No. 2
+
+Prepare the pineapples as above, allowing half a pound of sugar to two
+pounds of fruit. Steam the sliced pines in a porcelain steamer until
+tender. In the meantime make a syrup of the sugar, allowing a tumblerful
+of water to a pound of sugar. Skim the syrup carefully, put in your
+steamed pineapples and can as above.
+
+
+
+
+*JELLIES AND PRESERVES*
+
+
+In making preserves or jellies use none but porcelain-lined or
+bell-metal kettles, being very careful to have them perfectly clean.
+Scour with sapolio or sand before using. Take plenty of time to do your
+work, as you will find that too great hurry is unprofitable. Use glass
+jars and the best white sugar, and do not have any other cooking going
+on while preserving, as the steam or grease will be apt to injure your
+preserves.
+
+When fruit is preserved with a large amount of sugar (a pound of sugar
+to a pound of fruit) it does not need to be sealed in airtight jars;
+because bacteria do not readily form in the thick, sugary syrup. It is,
+however, best kept in small sealed jars.
+
+In damp weather jelly takes longer to form. Try to select a sunny, dry
+day for jelly making. You can prepare your juice even if it is cloudy,
+but wait for sunshine before adding the sugar and final boiling.
+
+
+UTENSILS FOR JELLY MAKING
+
+Large enamelled kettle, syrup gauge, two colanders, wooden masher,
+wooden spoon, jelly glasses, one-quart measure, two enamelled cups, one
+baking-pan, two earthen bowls, paraffin wax, enamelled dishpan for
+sterilizing glasses and two iron jelly stands with cheese-cloth bags.
+
+
+HOW TO TEST JELLY MADE AT HOME
+
+Much waste of sugar and spoilage of jellies can be avoided by using a
+simple alcohol test recommended by the Bureau of Chemistry, United
+States Department of Agriculture. To determine how much sugar should be
+used with each kind of juice put a spoon of juice in a glass and add to
+it one spoon of ninety-five per cent grain alcohol, mixed by shaking the
+glass gently.
+
+Pour slowly from the glass, noting how the pectin--the substance in
+fruits which makes them jell--is precipitated. If the pectin is
+precipitated as one lump, a cup of sugar may be used for each cup of
+juice; if in several lumps the proportion of sugar must be reduced to
+approximately 3/4 the amount of the juice. If the pectin is not in
+lumps, the sugar should be one-half or less of the amount of juice.
+
+The housewife will do well before making the test to taste the juice, as
+fruits having less acid than good tart apples probably will not make
+good jelly, unless mixed with other fruits which are acid.
+
+
+TO COVER JELLY GLASSES
+
+There are three common methods of covering jelly tumblers: (1) Dip a
+piece of paper in alcohol; place it on top of the tumbler as soon as the
+jelly is cold; put on the tin cover and force it down firmly. (2) Cut a
+piece of paper large enough to allow it to overlap the top of the
+tumbler at least one-half inch on all sides; dip the paper in
+slightly-beaten white of egg; cover the glass as soon as the jelly cools
+and press down the paper until it adheres firmly. (3) When the jelly has
+become cold, cover the top with melted paraffin to a thickness of
+one-third of an inch.
+
+To mark jelly glasses sealed with paraffin, have the labels ready on
+narrow slips of paper not quite as long as the diameter of the top of a
+glass, and when the paraffin is partially set, but still soft, lay each
+label on and press gently.
+
+
+
+
+*JELLIES*
+
+
+CURRANT JELLY
+
+Pick over half ripe currants, leaving stems on. Wash and place in
+preserving kettle. Pound vigorously with wooden masher until there is
+juice enough to boil. Boil slowly until fruit turns white and liquid
+drops slowly from the spoon. Stir to prevent scorching.
+
+Remove from fire. Take an enamelled cup and dip this mixture into the
+jelly bags, under which large bowls have been placed to catch the drip.
+Drip overnight.
+
+Next morning measure the juice. For every pint allow a pint of
+granulated sugar, which is put in a flat pan. Juice is put in kettle and
+allowed to come to boiling point. Sugar is placed in oven and heated.
+When juice boils add sugar and stir until dissolved.
+
+When this boils remove from fire and skim. Do this three times. Now test
+liquid with syrup gauge to see if it registers twenty-five degrees.
+Without gauge let it drip from spoon, half cooled, to see if it jells.
+Strain into sterilized jelly glasses. Place glasses on a board in a
+sunny exposure until it hardens Cover with melted paraffin one-fourth
+inch thick.
+
+
+RASPBERRY AND CURRANT JELLY
+
+Follow the recipe for Currant Jelly, using half raspberries and half
+currants.
+
+
+RASPBERRY JELLY
+
+Follow the recipe for Currant Jelly.
+
+
+BLACKBERRY JELLY
+
+Follow the recipe for Currant Jelly.
+
+
+STRAWBERRY JELLY
+
+To five quarts of strawberries add one quart of currants and proceed as
+with Currant Jelly; but boil fifteen minutes.
+
+
+GRAPE JELLY
+
+The Concord is the best all-round grape for jelly, although the Catawba
+grape makes a delicious jelly. Make your jelly as soon as possible after
+the grapes are sent home from the market. Weigh the grapes on the stems
+and for every pound of grapes thus weighed allow three-quarters of a
+pound of the best quality of granulated sugar.
+
+After weighing the grapes, place them in a big tub or receptacle of some
+kind nearly filled with cold water. Let them remain ten minutes, then
+lift them out with both hands and put them in a preserving kettle over a
+very low fire. Do not add any water. With a masher press the grapes so
+the juice comes out, and cook the grapes until they are rather soft,
+pressing them frequently with the masher. When they have cooked until
+the skins are all broken, pour them, juice and all; in a small-holed
+colander set in a big bowl, and press pulp and juice through, picking
+out the stems as they come to the surface.
+
+When pulp and juice are pressed out, pour them into a cheese-cloth bag.
+Hang the bag over the preserving kettle and let the juice drip all
+night. In the morning put the kettle over the fire and let the grape
+juice boil gently for a half hour, skimming it frequently.
+
+While the juice is cooking put the sugar in pans in a moderate oven and
+let heat. As soon as the juice is skimmed clear stir in the hot sugar,
+and as soon as it is dissolved pour the jelly in the glasses, first
+standing them in warm water. Place glasses after filling them in a cool
+dry place till jelly is well set, then pour a film of melted paraffin
+over the top and put on the covers. Label.
+
+
+CRAB-APPLE JELLY
+
+Take eight quarts of Siberian crab-apples, cut up in pieces, leaving in
+the seeds, and do not pare. Put into a stone jar, and set on the back of
+the stove to boil slowly, adding four quarts of water. Let them boil,
+closely covered all day, then put in a jelly-bag and let them drip all
+night. Boil a pint of juice at a time, with a pound of sugar to every
+pint of juice. Boil five minutes steadily, each pint exactly five
+minutes. Now weigh another pound of sugar and measure another pint of
+juice. Keep on in this way and you will be through before you realize
+it. There is no finer or firmer jelly than this. It should be a bright
+amber in color, and of fine flavor. You may press the pulp that remains
+in the jelly-bag through a coarse strainer, add the juice of two lemons
+and as much sugar as you have pulp, and cook to a jam.
+
+
+APPLE JELLY
+
+Take sour, juicy apples, not too ripe, cut up in pieces, leave the skins
+on and boil the seeds also. Put on enough water to just cover, boil on
+the back of the stove, closely covered, all day. Then put in jelly-bag
+of double cheese-cloth to drip all night. Next morning measure the
+juice. Allow a wineglass of white wine and juice of one lemon to every
+three pints of juice. Then boil a pint at a time, with a pound of sugar
+to every pint.
+
+
+NEAPOLITAN JELLY
+
+Take equal quantities of fully ripe strawberries, raspberries, currants
+and red cherries. The cherries must be stoned, taking care to preserve
+the juice and add to rest of juice. Mix and press through a jelly-press
+or bag. Measure the juice, boil a pint at a time, and to every pint
+allow a pound of sugar and proceed as with other fruit jellies.
+
+
+QUINCE JELLY
+
+Prepare the fruit and cook peels and cores as directed for preserving.
+Cut the quinces in small pieces and let them boil in the strained water
+for one hour with kettle uncovered. When cooked the desired length of
+time, pour the whole into a jelly-bag of white flannel or double
+cheese-cloth; hang over a big bowl or jar and let the liquor all drain
+through. This will take several hours. When all the liquor is drained,
+measure it and return to the kettle. To each pint of liquor weigh a
+pound of sugar. While the liquor is heating put the sugar in the oven,
+then add to the boiling hot liquor and stir it until sugar is melted.
+When the whole is thick, and drops from the spoon like jelly, pour it
+through a strainer into the jelly glasses; and when the jelly is cool,
+put on the covers--first pouring a film of melted paraffin over the
+surface.
+
+
+A WINTER JELLY
+
+One-half peck of tart apples, one quart of cranberries. Cover with cold
+water and cook an hour. Strain through a jelly-bag without squeezing.
+There should be about three pints of juice. Use a bowl of sugar for each
+bowl of juice. When the juice is boiling add sugar which has been heated
+in oven and boil twenty minutes. Skim and pour into glasses. Will fill
+about seven.
+
+
+CRANBERRY JELLY
+
+Wash and pick ripe cranberries and set on to boil in a porcelain-lined
+kettle closely covered. When soft strain the pulp through a fine wire
+sieve. Measure the juice and add an equal quantity of sugar. Set it on
+to boil again and let it boil very fast for about ten minutes--but it
+must boil steadily all the time. Wet a mold with cold water, turn the
+jelly into it and set it away to cool, when firm turn it into a glass
+salver.
+
+
+*PRESERVED FRUIT*
+
+
+PRESERVED FIGS
+
+Lay fresh figs in water overnight. Then simmer in water enough to cover
+them until tender, and spread upon dishes to cool. Make a syrup of a
+pound of sugar to every pound of fruit. Allow a small teacup of water to
+a pound of sugar. Boil until a very clear syrup; remove every particle
+of scum; put in the figs and boil slowly for ten minutes. Take them out
+and spread upon dishes, and set them in the hot sun. Add the juice of as
+many lemons as you have pounds of sugar, and a few small pieces of
+ginger. Boil this syrup until thick. Boil the figs in this syrup for
+fifteen minutes longer. Then fill in glass jars three-quarters full,
+fill up with boiling syrup and cover. When cold, screw air-tight or
+seal.
+
+
+PRESERVED CHERRIES
+
+The sour red cherries, or "Morellas," are the best for preserves. Never
+use sweet ones for this purpose. Stone them, preserving every drop of
+juice, then weigh the cherries, and for every pound take three-quarters
+of a pound of sugar. Set the sugar and juice of the cherries on to boil,
+also a handful of the cherry stones pounded and tied in a thin muslin
+bag. Let this boil about fifteen minutes. Skim off the scum that rises.
+Now put in the cherries, and boil until the syrup begins to thicken like
+jelly. Remove from the fire, fill in pint jars, and when cold, cover
+with brandied paper and screw on the cover tight.
+
+
+PRESERVED PEACHES
+
+Weigh one pound of sugar for each pound of fruit. After weighing them
+brush each peach with a stiff whiskbroom. This should be done in putting
+up peaches in any way. After brushing them peel the peaches very thin
+with a sharp silver knife. Do not use a knife with a steel blade, as it
+discolors the fruit. As fast as the peaches are peeled lay them on
+porcelain platters. Put the peelings in the preserving kettle with
+enough water to keep from sticking. Stand the kettle over rather a quick
+fire and let the peelings boil with the kettle covered until very soft.
+Then drain them through a colander and pour the juice strained back into
+the kettle. Add sugar to this and let it simmer gently until it is a
+thick syrup. During the time the syrup is cooking it must be frequently
+stirred and skimmed. As soon as the syrup is thick enough, drop in the
+peaches, twelve at a time if for quart jars, and six at a time if for
+pint jars. Let the peaches cook gently until each one may easily be
+pierced with a broom splint.
+
+Then quickly skim them out and lay them on a platter to cool. Repeat
+this process until all the peaches are done, then let the syrup cook
+until thick as molasses. Skim it thoroughly. When cool put the peaches,
+one at a time, in the jars with a spoon. When the syrup is sufficiently
+thick, pour it through a strainer over the peaches in the jars until
+they are full, then seal down quickly and stand them upside down for
+several hours before putting them in the store-room.
+
+
+STRAWBERRIES IN THE SUN
+
+To two pounds of berries take two pounds of sugar and three-quarters cup
+of water. Put the syrup in the preserving kettle; bring it to a boil and
+cook for about ten minutes, or until it begins to thicken. Add the
+berries; cook for ten minutes and pour them out in shallow dishes or
+meat platters. Cover with sheets of glass, allowing a little air for
+ventilation; place in the sun until the juice is thick and syrupy. This
+will take two days or more, but the rich color and delicious flavor of
+the fruit will fully repay the effort expended. Put into small jars or
+tumblers and cover according to directions.
+
+
+PRESERVED STRAWBERRIES
+
+To one pint of strawberries take one pint of sugar and one-half cup of
+water. Unless strawberries are cooked in the sun they should be prepared
+only in small quantities or they will be dark and unpalatable. If the
+following directions are carefully observed the berries will be plump
+and of a rich red color.
+
+Bring the sugar and water to a boil; add the strawberries and cook ten
+minutes. Remove the berries carefully with a skimmer and cook the syrup
+until it is of the consistency of jelly. Return the berries to the
+syrup; bring all to a boil and when cool put in glass tumblers.
+
+
+STRAWBERRIES AND PINEAPPLE
+
+Follow the recipe for Preserved Strawberries, using two-thirds pineapple
+and one-third strawberries.
+
+
+PRESERVED PINEAPPLE
+
+To one pineapple take three-quarters of its weight in sugar and one cup
+of water. Peel the pineapple and put it through the food-chopper. Weigh
+and add three-quarters of the weight in sugar. Bring slowly to a boil
+and simmer for about twenty minutes, or until the consistency of
+marmalade.
+
+
+PRESERVED DAMSON PLUMS
+
+Pick the plums over carefully, removing every one that has a decayed
+spot or blemish. Leave the stems on. After picking the fruit over, wash
+it carefully in cold water; then weigh it and allow one pound of sugar
+to each pound of fruit. Put a gill of water in the preserving kettle for
+each pound of sugar, stand the kettle over a moderate fire and add the
+sugar. Stir it almost constantly with a wooden spoon until the sugar
+melts; then turn on a little more heat and let the melted sugar boil
+gently until it is a thick syrup. Stir, and skim it frequently. When the
+required thickness (which should be like syrup used for griddle cakes)
+put the plums in the boiling syrup and let them cook gently for half an
+hour; then skim out the plums and put them in glass jars, filling each
+jar half full. Let the syrup boil till almost as thick as jelly, then
+pour it in the jars, filling them quite full. Fasten the tops on and
+stand the jars upside down until the preserves are cold; then put them
+where they are to be kept for the winter.
+
+
+DAMSON JAM
+
+Weigh 3/4 of a pound of sugar for each pound of fruit. After washing the
+plums carefully, put them in a preserving kettle with just enough water
+to keep them from sticking to the bottom. Set them over a moderate fire
+and let them simmer for half an hour; then turn them, juice and all,
+into a colander, filling the colander not more than half full. Have the
+colander set over a large earthen bowl. With a potato masher, press
+juice and pulp through the colander into the bowl, leaving skins and
+pits as dry as possible. Remove these from the colander and repeat the
+process until all the pulp and juice is pressed out; then pour it into
+the kettle and, while it is heating slowly, heat the sugar in the oven.
+As soon as the juice and pulp begins to simmer stir in the hot sugar,
+and when it drops from the spoon like a thick jelly pour it into the
+glasses. This is one of the most delicious fruit preserves made and is
+always acceptable with meat and poultry or as a sweetmeat at afternoon
+teas.
+
+
+RASPBERRY JAM
+
+To five pounds of red raspberries (not too ripe) add five pounds of loaf
+sugar. Mash the whole well in a preserving kettle (to do this thoroughly
+use a potato masher). Add one quart of currant juice, and boil slowly
+until it jellies. Try a little on a plate; set it on ice, if it jellies
+remove from the fire, fill in small jars, cover with brandied paper and
+tie a thick white paper over them. Keep in a dark, dry, cool place. If
+you object to seeds, press the fruit through a sieve before boiling.
+
+
+JELLIED QUINCES
+
+Jellied quinces are made after the direction for preserved quinces, only
+the fruit is cut in tiny little pieces and when put in the syrup is
+allowed to cook twenty minutes longer, and is put in small glasses with
+the syrup and not skimmed out as for preserves. Leave the glasses open
+till the jelly sets, then cover.
+
+
+QUINCE CHEESE
+
+Wipe off each quince before paring, core and slice them, weigh your
+fruit and sugar, allowing 3/4 of a pound of sugar for every pound of
+fruit and set the sugar aside until wanted. Boil the skins, cores and
+seeds in a clean vessel by themselves, with just enough water to cover
+them. Boil until the parings are soft, so as to extract all the flavor,
+then strain through a jelly-bag. When this water is almost cold, put the
+quinces in the preserving kettle with the quince water and boil until
+soft, mash with a wooden spoon or beetle. Add the juice of an orange to
+every two pounds of fruit, being careful not to get any of the seeds
+into the preserves. Now add the sugar and boil slowly for fifteen
+minutes, stirring constantly; if not thick enough boil longer, being
+very careful not to let it burn. Take off the fire and pack in small
+jars with brandied paper over them.
+
+
+PRESERVED QUINCES
+
+The quince that comes first into the market is likely to be wormy and
+corky, and harder to cook than the better ones. It requires a good deal
+of skill to cook quince preserves just right. If you cook them too much
+they are red instead of a beautiful salmon shade, and they become
+shriveled, dry and tart, even in the sweetest syrup, instead of full and
+mealy, and sweet.
+
+Weigh a pound of sugar for each pound of fruit. Wipe each quince
+carefully with a coarse linen towel. Peel, quarter and core the quinces.
+Put peels and cores in the preserving kettle with just water enough to
+cover them, and let them simmer with the kettle covered for two hours.
+Then strain the liquor through a fine sieve and return it to the kettle.
+
+Cut the quartered quinces in small pieces and put as many of them in the
+kettle as the liquor will cover. Let them boil gently, with the kettle
+uncovered, until so tender they may be easily pierced with a broom
+splint. Take them out with a skimmer and lay on flat dishes to cool.
+Repeat this process until all the fruit is properly cooked; then put the
+sugar in the liquor and let it boil gently to a thick syrup; put in as
+many of the cooked quinces as the syrup will cover and let them cook in
+the syrup for twenty minutes; skim them out and lay on flat dishes to
+cool. Repeat this process until all the quinces are cooked in the syrup.
+
+When they are cool put the quinces in glass jars, filling each one half
+full. Let the syrup boil until very thick, stirring it frequently and
+skimming it clear. Then pour it through a fine strainer, while very hot,
+over the fruit; and as soon as a jar is full, fasten on the cover. It is
+tiresome work to preserve quinces, but the result pays for all the
+trouble.
+
+
+CITRON PRESERVE
+
+Pare and core the citron; cut it into strips and notch the edges; or cut
+it into fancy shapes. Allow a pound of sugar to a pound of fruit, and to
+six pounds of the fruit allow four lemons and a quarter of a pound of
+ginger root. Tie the ginger in a cloth, and boil it in a quart and a
+half of water until the flavor is extracted; then remove it, and add to
+the water the sugar and the juice of the lemons; stir until the sugar is
+dissolved and the syrup is clear; take off any scum; then add the citron
+and cook until it is clear, but not soft enough to fall apart. Can and
+seal while hot.
+
+
+MARMALADES
+
+Marmalades require great care while cooking because no moisture is added
+to the fruit and sugar. If the marmalade is made from berries the fruit
+should be rubbed through a sieve to remove the seeds. If large fruit is
+used have it washed, pared, cored, and quartered.
+
+Measure the fruit and sugar, allowing one pint of sugar to each quart of
+fruit.
+
+Rinse the preserving kettle with cold water that there may be a slight
+coat of moisture on the sides and bottom. Put alternate layers of fruit
+and sugar in the kettle, having the first layer fruit. Heat slowly,
+stirring frequently. While stirring, break up the fruit as much as
+possible. Cook about two hours, then put in small sterilized jars.
+
+
+ORANGE MARMALADE
+
+The white part between the yellow rind and the inner skin of the orange
+used to be most sedulously removed, but now we know that there is great
+economy in using it. By doing so we can use large quantities of water in
+proportion to fruit, for it has the property of converting this into
+jelly.
+
+The Seville orange used to be the orange used in Scotland and England
+for marmalades because of its bitter flavor, but we can get the same
+effect by using the grapefruit. An all grapefruit marmalade is not
+nearly so attractive and pretty as one of combined fruits, nor does it
+have the zest that the grapefruit seems to give to a marmalade where it
+is only one of the constituents.
+
+
+AMBER MARMALADE
+
+Slice thin, skin and all, one grapefruit, one orange, one lemon. Add to
+this three times its measure of water and allow to stand overnight. Cook
+for ten minutes the next morning and then allow to stand until the next
+morning, when finish by adding as much sugar as there is liquid and
+boiling slowly until done, or until it jellies. The time commonly given
+is two hours, but a half hour less than this is ample.
+
+
+RHUBARB AND ORANGE MARMALADE
+
+Cut three pounds of pie plant into small pieces (unpeeled). Peel three
+oranges and cut into small pieces. Put with this two cups of sugar and
+the grated rind of one orange. Let stand overnight. Cook until clear,
+stirring often. Then add three pounds of granulated sugar heated in
+oven. Cook until clear; ten to twenty minutes. Pour into jelly glasses
+and cover with paraffin.
+
+
+APPLE AND QUINCE CONSERVE
+
+A novelty for the preserve closet and one that is very good is made from
+ripe apples and quinces. Use one peck of juicy cooking apples and two
+quarts of sugar. Pare the quinces and cut out the cores. Put the parings
+and cores into a preserving kettle with two quarts of water and boil
+gently for forty-five minutes. Meanwhile, cut the quinces into eighths,
+put them into a kettle with three pints of water and simmer until the
+fruit can be pierced with a straw; then lift the fruit from the water
+and lay them on a platter to drain. Strain the water in which the
+parings and cores have cooked into the water in which the quinces have
+cooked, and after adding the sugar boil for ten minutes. Pare, core and
+quarter the apples, and place in the syrup with the cooked quinces. Cook
+slowly for fifteen minutes and seal immediately in sterilized jars. The
+combined flavors of the quince and apple are very pleasing.
+
+
+CHERRY CONSERVE
+
+Take three and 1/2 pounds of large red cherries, stone them and cook for
+fifteen minutes. Heat two and 1/2 pounds of sugar in the oven; add it to
+the cherries; also 1/4 pound of seeded raisins and the juice and pulp of
+three oranges. Cook until the mixture is as thick as marmalade.
+
+
+APPLE BUTTER
+
+Boil down any desired quantity of sweet cider in your preserving kettle
+to 2/3 the original quantity. Pare, core and slice as many wine apples
+as you wish to use. Boil slowly, stirring often with a silver or wooden
+spoon. Spice with stick cinnamon and cloves, and sweeten to taste. Boil
+from four to five hours; take from the fire, pour all together into a
+large crock. Cover and let it stand overnight, then return it to the
+preserving kettle and boil down, stirring all the while until it is the
+consistency of mush, and of a dark brown color.
+
+
+GRAPE PRESERVES
+
+Squeeze the pulp into one bowl and put the skins into another. Press the
+pulp through a sieve, weigh the grapes before you squeeze them and allow
+three-quarters of a pound of sugar to a pound of fruit. Put the strained
+pulp and sugar on to boil, the skins also, and boil slowly until thick.
+It will be much easier for you to heat the pulp before straining.
+
+
+GERMAN PRUNE BUTTER
+
+Remove pits and wash prunes, take three-quarters of a pound of sugar to
+a pound of fruit, and enough water to keep from burning; do not stir but
+remove from the sides of the kettle occasionally. Let boil for hours;
+when done, place in glasses. Let cool; cover with paraffin.
+
+
+CHERRY MARMALADE
+
+To three pounds of sweet and one pound of sour cherries allow two pounds
+of sugar. Weigh the cherries when stemmed and pitted. Make a syrup of
+the sugar, add cinnamon bark and cloves. Put in the sweet cherries
+first, adding the sour ones half an hour later; boil down thick and
+cover the jars with brandied paper.
+
+
+GRAPE CONSERVE
+
+Remove the stems and skins from five pounds of grapes and boil the pulp
+until tender; then press it through a sieve. Boil the skins of three
+juicy oranges until tender, then chop fine. Put the grape skins and the
+pulp into a saucepan; add the orange juice, the boiled skins, five
+pounds of sugar, one pound of raisins--the muscat seeded--and one pound
+of shelled walnuts and boil until quite thick.
+
+
+PLUM CONSERVE, No. 1
+
+Wash five pounds of blue plums or German Prunes, cut them in halves and
+remove the stones. Peel four oranges, slice them fine and cut each slice
+in half. Cut the rind of two of the oranges into small squares, add one
+pound of seeded raisins. Take a measure of sugar and a measure of the
+mixture, place in preserving kettle on the stove and let come slowly to
+the boiling point and cook steadily for several hours until the fruit is
+clear and thick. Put in jelly glasses or jars.
+
+
+PLUM CONSERVE, No. 2
+
+Wash three pounds of German prunes, remove the stones and cut them into
+small pieces. Mix one pound of seeded raisins, two oranges cut in small
+pieces, the juice of two lemons, one pound English walnuts broken in
+chunks, and three pounds of sugar. Place all the ingredients in the
+preserving kettle on the stove and let come slowly to the boiling point
+and cook steadily until the fruit is clear and thick. Put in jelly
+glasses or jars.
+
+
+PEACH SYRUP
+
+This is very nice for all kinds of griddle cakes. Use the peelings of
+your peaches when you are through canning and preserving. Add 1/3 of the
+peach kernels and put all on to boil in a stone jar on the back of the
+stove with a little water. When soft, strain through a jelly-bag by
+letting it drip all night. In the morning add the juice of two or three
+lemons and boil as you would jelly. Set a pint of juice on to boil and
+boil for five minutes. Add a pound of sugar and boil five minutes more,
+but it must boil very hard. Bottle in wide-mouthed bottles or jars.
+Seal.
+
+
+PEACH BUTTER
+
+Weigh the peaches after they are pared and pitted. Allow a pound of
+sugar to a pound of fruit. Cook the peaches alone until soft, then add
+1/2 of the sugar and stir frequently. In half an hour put in the
+remaining sugar. Now watch carefully, stirring almost constantly for two
+hours. Boil slowly, and add 1/4 of the peach kernels. Spice with
+cinnamon and cloves, using whole spices.
+
+
+RAISIN COMPOTE
+
+Peel six oranges (California), cut the skin in very small narrow strips,
+or run through a food chopper. Slice the oranges very thin and quarter
+the slices. Let it stand overnight in three pints of cold water. Place
+this in a preserving kettle with three pounds of seeded raisins, three
+quarts of currants (picked and washed) and three pounds of granulated
+sugar. Boil all together for two hours and put in glass jars, closing
+them while hot.
+
+If preferred, three pints of currant juice strained may be used instead
+of the whole fruit. This compote will keep perfectly well after the jar
+is opened.
+
+
+PICKLED PEACHES
+
+Brush but do not peel the peaches. Select medium-sized ones. When all
+are well brushed, stick each peach quite full of cloves.
+
+Make a thick syrup of half a pound of sugar to a pound of fruit. Cook
+the peaches in the syrup until they may be easily pierced with a broom
+splint. Then carefully skim them from the syrup and after they have
+cooled on the platters put them in glass jars or stone crocks. To the
+syrup in the kettle add a few pieces of stick cinnamon and a few whole
+allspice. Add half a pint of good cider vinegar and a tablespoon of
+tarragon vinegar to each quart of syrup, and when the syrup just comes
+to a boil after adding the vinegar pour it over the peaches. Delicious
+with cold chicken.
+
+
+SPICED GRAPES
+
+Pulp seven pounds of Concord grapes; cook the pulp and skins until soft;
+put them through a fine sieve; then add four and one-half pounds of
+granulated sugar, one pint of cider vinegar, two tablespoons of ground
+cinnamon, and two tablespoons of ground cloves. Bring to a boil; then
+cook slowly for one and one-half hours. Put in an earthen crock when
+cool.
+
+This recipe may also be used with currants; use five pounds of sugar
+instead of four and one-half pounds.
+
+
+GREEN OR YELLOW PLUM TOMATO PRESERVES
+
+Wash and dry four pounds of small yellow or green tomatoes and prick
+each one in five or six places. Stir three pounds of sugar in one-half
+cup boiling water until dissolved; add the tomatoes and cook until
+clear. When half done add the juice and the rind of two lemons sliced
+very thin. When the fruit is clear remove it with a skimmer; put in
+small jars, filling them two-thirds full. Boil the syrup fast for a few
+minutes longer or until thick and syrupy, fill up the jars; cover with a
+cloth until the next day; then cover closely and stand away in a cool
+place.
+
+
+SPICED OR PICKLED APPLES
+
+Pare the apples, "Pound Sweets" are best; crab-apples may be pickled the
+same way, but do not pare. Leave on the stems and put into a kettle with
+alternate layers of sugar; take four pounds of white sugar to nine
+pounds of fruit, and spice with an ounce of cinnamon bark and half an
+ounce of cloves, removing the heads. Heat slowly to a boil with a pint
+of water; add the vinegar and spices, and boil until tender. Take out
+the fruit with a perforated skimmer and spread upon dishes to cool. Boil
+the syrup thick; pack the apples in jars and pour the syrup over them
+boiling hot. Examine them in a week's time, and should they show signs
+of fermenting pour off the syrup and boil up for a few minutes, and pour
+over the fruit scalding, or set the jars (uncovered) in a kettle of cold
+water and heat until the contents are boiling, and then seal.
+
+
+PRESERVED BLACKBERRIES
+
+Weigh the fruit and allow a pound of sugar to every pound of fruit. Tie
+spices in a bag, such as cloves and cinnamon, and make a thick syrup of
+the sugar before you put in the berries. Boil half an hour and seal when
+cold.
+
+
+PICKLED CRAB-APPLES
+
+Select tart, firm, red or yellow crab-apples, three quarts; remove all
+decayed spots but leave the stems. Put three cups of cider vinegar,
+three cups of sugar, and one cup of water in preserving kettle; let boil
+two minutes, add two tablespoons of cloves and two sticks of cinnamon
+broken; these spices must be tied in a bag, and let cook ten minutes.
+Lift out carefully with perforated skimmer, put in glass jars. When all
+the apples have been cooked, pour over enough syrup to cover; set spice
+bag away in a cup. Cover jars and let stand twenty-four hours. Pour off
+syrup and boil again. Wait two days, then boil apples, sugar, with spice
+bag until apples are tender but firm. Place apples in jars; cover to
+keep hot. Boil down syrup a little and fill the jars to overflowing with
+the hot syrup and seal.
+
+
+WATERMELON PICKLE
+
+Do not throw away the rind of melons. It can be preserved and will make
+a delicious relish. Remove the green rind of watermelon and the inside
+pink portion that is left on after eating it. Cut it into two-inch
+pieces and pour over it a weak brine made in proportion of one cup of
+salt to a gallon of hot water. Let this stand overnight, then drain and
+add clear water and one level tablespoon of alum. Boil in this water
+until the rind has a clear appearance. Drain and pour ice water over the
+rind and allow it to stand a short time. In a bag put one teaspoon each
+of cloves, allspice, cinnamon and ginger and place this in the preserve
+kettle with the vinegar and sugar. Allow one cup of sugar and one cup of
+vinegar (dilute this with water if too strong) to every pound of rind.
+Thin slices of lemon will give it a pleasant flavor--allow one lemon to
+about four pounds of rind. Bring this syrup to the boiling point and
+skim. Add the melon and cook until tender. It is done when it becomes
+perfectly transparent and can be easily pierced with a broom straw. A
+peach kernel in the cooking syrup will improve the flavor. Housewives
+who object to the use of alum can omit this and merely wash the rind
+after removing from brine to free it from all salt and then cook it
+slowly as per directions given above. The alum keeps the rind firm and
+retains its color. In this case the rind will require long and steady
+cooking; say 3/4 of an hour or longer. As soon as rinds are cooked they
+should be put into the containers and covered with the syrup.
+
+
+PICKLED PLUMS
+
+Prick the plums with a large needle then weigh them, and to every seven
+pounds of fruit use four pounds of white sugar, two ounces of stick
+cinnamon, one ounce of cloves and a pint of best pickling vinegar. Boil
+the vinegar, sugar and spices, and pour boiling hot over the fruit,
+which must be packed in a large jar; repeat this three times. While the
+vinegar boils the third time, pack the plums in glass jars and pour the
+syrup over the plums. When cold seal.
+
+
+PICKLED CANTALOUPE OR MUSKMELONS
+
+Take fine, ripe melons, pare, take out the seeds and wash, cut into
+slices about three inches long and two inches wide, lay them in a stone
+jar and cover with vinegar for twenty-four hours or longer. Then lay the
+fruit on a clean board to drip; and throw away one quart of the vinegar
+to each quart remaining. Allow three pounds and 1/2 of white sugar to a
+dozen small cantaloupes, three ounces of stick cinnamon, one ounce of
+cloves (remove the soft heads) and two ounces of allspice (whole
+spices). Boil the spices, vinegar and sugar, adding a pint of fresh
+vinegar to the old. When well skimmed put in the melons, boil fifteen
+minutes, twenty is still better; take out the fruit, put it in jars and
+boil the syrup awhile longer. Skim it again and pour boiling hot upon
+the fruit. Seal when cold.
+
+
+PICKLED HUSK TOMATOES
+
+This tomato looks like an egg-shaped plum and makes a very nice sweet
+pickle. Prick each one with a needle, weigh, and to seven pounds of
+tomatoes take four pounds of sugar and spice with a very little mace,
+cinnamon and cloves. Put into the kettle with alternate layers of sugar.
+Heat slowly to a boil, skim and add vinegar, not more than a pint to
+seven pounds of tomatoes. Add spices and boil for about ten minutes, not
+longer. Take them out with a perforated skimmer and spread upon dishes
+to cool. Boil the syrup thick, and pack as you would other fruit.
+
+
+SPICED OR PICKLED CHERRIES
+
+Take the largest and freshest red cherries you can get, and pack them in
+glass fruit jars, stems and all. Put little splints of wood across the
+tops of the fruit to prevent rising to the top. To every quart of
+cherries allow a cup of best pickling vinegar, and to every three quarts
+of fruit one pound of sugar and three sticks of whole cinnamon bark and
+one-half ounce of cloves; this quantity of spices is for all of the
+fruit. Boil the vinegar and spices and sugar for five minutes steady;
+turn out into a covered stoneware vessel, cover, and let it get cold.
+Then pour over the fruit and repeat this process three days in
+succession. Remove the heads of the cloves, for they will turn the fruit
+black. You may strain the vinegar after the first boiling, so as to take
+out the spices, if you choose. Seal as you would other fruit. Be sure
+that the syrup is cold before you pour it over the cherries.
+
+
+SPICED CUCUMBERS
+
+Take nice firm cucumbers, slice thin and salt overnight. In the morning
+take vinegar sufficient for covering the quantity prepared, mixed spices
+and sugar according to taste. Put on to cook and when boiling put in the
+cucumbers and cook for thirty minutes. Delightful as a relish, and can
+be kept for a long time if put in airtight jars.
+
+
+PICKLED PEARS
+
+Pears should always be peeled for pickling. If large cut them in half
+and leave the stems on. The best pear for this purpose, also for
+canning, is a variety called the "Sickle Pear." It is a small, pulpy
+pear of delicious flavor. Throw each pear into cold water as you peel
+it. When all are peeled weigh them and allow four pounds and a half of
+white sugar to ten pounds of fruit. Put into the kettle with alternate
+layers of sugar and half a cup of water and one quart of strong vinegar.
+Add stick cinnamon and a few cloves (remove the soft heads). Heat
+slowly and boil until tender, then remove them with a perforated
+skimmer, and spread upon dishes to cool. Skim the boiling syrup and boil
+fifteen minutes longer. Put the pears in glass jars or a large earthen
+jar, the former being preferable, and pour the syrup and spices boiling
+hot over the fruit. When cold seal.
+
+
+GINGERED PEARS
+
+Pare, core and cut small, eight pounds hard pears (preferably the fresh
+green Bartlett variety), half as much sugar, quarter pound Canton
+ginger. Let these stand together overnight. In morning add one pint of
+water, four lemons, cut small. Cook slowly for three hours. Pour into
+small jars. Seal when cold. Keeps indefinitely.
+
+
+SPICED GERMAN PLUMS
+
+Wash the plums, remove the stones and in place of the stones put in
+almonds. Take the best wine vinegar, water and sugar to taste. Tie in a
+bag some whole cinnamon, cloves, and allspice; boil together with
+vinegar. After boiling, let it get lukewarm, then pour over the prunes.
+Let stand, and each day for nine days let vinegar come to a boil and
+pour over prunes. The last day cook the vinegar down some, then put in
+the prunes and let come to a boil; there should be sufficient liquid to
+cover them. Keep in a stone or glass jar. Grapes (Concord) may be spiced
+the same way.
+
+
+GOOSEBERRY RELISH
+
+Cut the brush part from the berry, but leave the stem on, wash
+thoroughly and let drip in colander overnight. For eight pounds of
+berries prepare a syrup of six pounds of sugar and three cups of water.
+When syrup has boiled till clear put in the berries and boil for
+three-quarters of an hour. Put in jars or glasses.
+
+
+PICKLED FIGS
+
+Boil the figs in water one and one-half hours, then drain and weigh. To
+seven pounds fruit use the following syrup: Three pounds of sugar, one
+pint of vinegar, two ounces of whole cinnamon, two ounces of whole
+peppers, one ounce of cloves, one orange, and two lemons sliced. Boil
+syrup one-half hour, add fruit and boil slowly two hours.
+
+
+
+
+*BRANDIED FRUITS*
+
+
+MÉLANGE
+
+This French fruit preserve is truly delicious, and should be put up in
+the month of June. To every pound of fruit take one pound of sugar. It
+requires no cooking at all, and is therefore easily made. Get the
+largest and soundest berries in the market. Pick two quarts and lay them
+in a new and perfectly clean two-gallon stone jar and cover with two
+pounds of the finest granulated sugar. Stone as many pounds of red,
+black, and white cherries as you wish to use, and add the same quantity
+of sugar. You may also use bananas, pineapples or oranges. Seed the
+latter carefully. Be sure to weigh all the fruit, and allow one pound of
+sugar to every additional pound of fruit. Pour over the fruit a pint of
+pure alcohol. Tie up the jar with thick paper, and in season add
+peaches, apricots, raspberries, blackberries, large, red currants; in
+fact, all kinds of fruit. Green-gages and purple and red plums also add
+both to looks and taste. Be sure to add the same amount of sugar as you
+do fruit, but no more alcohol. In the fall of the year pack in glass
+jars; looks very pretty. Keep it in a dry, cool place. There is always a
+surplus of juice, which makes excellent pudding sauce. Add a little
+water and thicken.
+
+
+FRENCH PRUNES IN COGNAC
+
+Lay the prunes in white wine for two days; then put on a wire sieve to
+drip, but do not squeeze them. When they look dry, which will be in
+about half an hour, lay in glass jars with alternate layers of sugar and
+stick cinnamon and a few pieces of mace and a very few cloves. When the
+jars are full, fill up with cognac and seal. Set in the sunniest place
+you can find for three days.
+
+
+BRANDIED PEACHES
+
+Select only the largest and finest quality of clingstone peaches. Allow
+a pound of sugar to a pound of fruit, and a pint of the best brandy to
+every four pounds of peaches. Make a syrup of the sugar with enough
+water to just dissolve it, and boil about half a dozen blanched peach
+kernels with it. When the syrup boils put in the fruit and let it boil
+about five minutes. Remove the fruit carefully upon platters, and let
+the syrup boil fifteen or twenty minutes longer, skimming it well. Put
+the peaches in wide-mouthed glass jars. If the syrup has thickened pour
+in the brandy. Remove from the fire at once, pour over the fruit and
+seal.
+
+
+BRANDIED CHERRIES
+
+Select the largest sweet cherries for this purpose, leaving the stems
+on. Allow half a pound of sugar to every pound of fruit, and a pint of
+good brandy for every five pounds of fruit. Make a syrup of the sugar,
+using as little water as possible. Pour it over the cherries and let
+them remain in the syrup all night. Next day put them in a preserving
+kettle and heat slowly. Boil about eight minutes. Take up the cherries
+with a perforated skimmer and boil the syrup fifteen minutes. Add the
+brandy to the boiling syrup, remove from the fire and pour over the
+cherries hot, and seal.
+
+
+BRANDIED QUINCES
+
+Select large yellow, pear-shaped quinces, and peel and quarter them.
+Take out the cores and throw into cold water, until all are pared. Then
+boil until tender, so they can easily be pierced. Take them out with a
+perforated skimmer and weigh. Then take three-quarters of a pound of
+sugar to a pound of quinces, and boil in a little over half the quince
+water. Add stick cinnamon and cloves (removing the soft heads). Boil
+until quite a thick syrup. Pack the quinces in jars, add a pint of good
+brandy to the syrup and pour boiling hot over the quinces and seal
+immediately.
+
+
+BRANDIED PEARS
+
+Pare the fruit, leaving the stems on. Weigh. Proceed as with peaches.
+
+
+
+
+*CANNED VEGETABLES*
+
+
+Only young, tender, fresh vegetables should be canned.
+
+Time your work by the clock, not by guess.
+
+Weigh and measure all material accurately.
+
+Take no risks. Food is too valuable.
+
+Most fruits and vegetables require blanching; that is, all vegetables
+and fruits, berries excepted, should be first plunged into boiling water
+or steam after being picked over, and then, in turn plunged at once into
+very cold water.
+
+After blanching and packing in sterilized jars, add to all vegetables
+salt in the proportion of a level teaspoon to the contents of a quart
+jar. Carrots, parsnips and sweet potatoes require a teaspoon to the
+pint.
+
+Then fill jars to within quarter inch of top with boiling water, and put
+in hot water bath--see "Canning Fruit in a Water Bath".
+
+Cover boiler or kettle closely and sterilize or boil for the length of
+time given below:
+
+Do not close jars tight during sterilizing, or there will be no room for
+the generated steam and it will burst the jars.
+
+Asparagus, Beets, Carrots, Parsnips, Peas, Sweet Potatoes, and Turnips
+require six minutes blanching, ninety minutes sterilizing. Asparagus
+requires one hundred and twenty minutes.
+
+Corn requires five minutes blanching on the cob; three minutes
+sterilizing after being cut from the cob, or on the cob.
+
+Lima or String Beans or Peas require five minutes blanching; two hours
+sterilizing.
+
+Pumpkin and Squash require five minutes blanching; one and one-half
+hours sterilizing.
+
+Tomatoes require two minutes blanching; twenty-two minutes sterilizing.
+
+Tomatoes and Corn require separate blanching, time given above, then
+ninety minutes sterilizing together. The acid of the tomatoes aids in
+preserving the corn.
+
+Corn and Beans (Succotash) require ten minutes blanching, ninety minutes
+sterilizing.
+
+
+
+
+*VEGETABLES PRESERVED IN BRINE*
+
+
+EARLY FALL VEGETABLES
+
+Take new firkins or large stone jars, and scald them well with boiling
+water before using. Vegetables that are boiled before pickling in a
+brass kettle always keep their fresh, green color. In salt pickling
+cover your jars or kegs with a clean, white cloth, then a cover made of
+wood and last a heavy stone to weigh it down. The cloth must be removed
+every other day, washed and put back. In doing this, take hold of the
+cloth at each corner, so that none of the slimy substance can get into
+your pickle, and wash the top and sides of the jar also.
+
+
+MOCK OLIVES
+
+Take plums when just beginning to ripen, but still green. Make a brine
+out of sea salt or rock salt strong enough to hold up an egg. Pour the
+brine over the fruit, hot, cover and let stand twenty-four hours. Pour
+off and make a new brine, heat, add the fruit, heat one minute and seal
+in the hot brine.
+
+
+STRING BEANS (RAW)
+
+String the beans very carefully, and cut into fine short lengths; then
+sprinkle salt over and through them, mixing thoroughly, say to
+twenty-five pounds of beans, two pounds of salt. Let them remain in the
+salt overnight. Then pack the shredded beans as tightly as possible into
+jars or kegs, without any of their juice. In two weeks look them over,
+remove the cloth and wash it, etc., as already described. When cooking
+the beans, take out as many as may be required for a meal and soak them
+in cold water overnight. In the morning set on to boil in cold water.
+Boil for one hour. Pour off the water they were boiled in, add fresh
+water, and prepare as you would fresh beans.
+
+
+BOILED BEANS
+
+Select small, young string beans, string them carefully and boil in salt
+water, in a brass kettle, until tender, and throw them on a large, clean
+board to drip. Next morning press them into a jar, with alternate layers
+of salt and beans, and proceed as with string beans.
+
+
+CORN
+
+Boil the corn, cut it off the cobs, and pack in jars in alternate layers
+of salt and corn. Use plenty of salt in packing. When you wish to cook
+it soak in water overnight. Pack the corn in this way: First a layer of
+salt, half an inch deep; then about two inches of corn; then salt again,
+and so on. The top layer must be salt. Spread two inches of melted
+butter over the top layer and bind with strong perforated paper
+(perforate the paper with a pin). Keep in a cool cellar.
+
+
+
+
+*PICKLES AND RELISHES*
+
+
+Use none but the best vinegar, and whole spices for pickling. If you
+boil vinegar with pickles in bell metal do not let them stand in it one
+moment after taken from the fire, and be sure that your kettle is well
+scoured before using. Keep pickles in glass, stoneware, or wooden pails.
+Allow a cup of sugar to every gallon of vinegar; this will not sweeten
+the pickles, but helps to preserve them and mellows the sharpness of the
+vinegar. Always have your pickles well covered with vinegar or brine.
+
+
+MOTHER'S DILL PICKLES
+
+Examine the cucumbers carefully, discard all that are soft at the ends,
+and allow them to lay in water overnight. In the morning drain, and dry
+them with a clean towel. Then put them in a wooden pail or jar, along
+with the dill, putting first a layer of dill at the bottom then a layer
+of cucumbers, a few whole peppers, then a layer of dill again, and so on
+until all are used, and last lay a clean, white cloth on top, then a
+plate and a stone to give it weight, so that the pickles will be kept
+under the brine. To a peck of cucumbers use about a cup of salt.
+Dissolve the salt in enough cold water to cover them. You may add one or
+two tablespoons of vinegar to the brine. If the cucumbers are small, and
+if they are kept in a warm place, they will be ready for the table in
+five or six days. If salt pickles have turned out to be too salty, just
+pour off the old brine and wash the pickles and then examine them
+closely, and if they are spoiled throw them away. Lay those that are
+sound in a clean jar and pour over them a weak solution of salt water,
+into which put a dash of vinegar. Always examine the pickles weekly.
+Take off the cloth, wash it, and remove all the scum that adheres to the
+pail, and lay a clean cloth over the pickles again. Do not use more than
+a cup of salt in the new brine, which must be thoroughly dissolved. You
+will find among Salads a nice recipe wherein salt pickles are used. (See
+"Polish Salad," or "Salad Piquant.") It is a good way to make use of
+pickles in winter that have become too salty for ordinary use.
+
+
+DILL PICKLES FOR WINTER USE
+
+Take two or three dozen medium-sized cucumbers and lay them in salt
+water overnight. Wipe each one dry, discarding all that are soft and lay
+them in a wooden vessel (which is better than a stone one) along with
+grape leaves and green grapes, if you can get them, whole peppers, or
+one or two green peppers, a few bay leaves, a few pieces of whole
+ginger, a few cloves and a stick of horseradish sliced upon top of all.
+Use plenty of dill between each layer. Boil enough water to cover the
+pickles. Use about one pound of salt to six quarts of water, and one cup
+of vinegar. If you wish to keep them all winter, have your barrel closed
+by a cooper.
+
+
+GREEN DILL TOMATOES
+
+Select small firm green tomatoes, follow recipe for Dill Pickles, using
+the green tomatoes in place of the pickles.
+
+
+SMALL DILL PICKLES
+
+Select pickles of from two to three inches in length and scrub well with
+a small brush. Pack in layers in Mason jars, a layer of pickles, a layer
+of dill and a few mustard seeds, placing a bay leaf and a piece of alum
+the size of a pea on the top of each jar.
+
+Let one cup of vinegar, two cups of water and one tablespoon of salt
+come to a boil. Pour boiling hot over the pickles and seal.
+
+
+TEUFELSGURKEN (HOT PICKLES)
+
+Pare large, green cucumbers, cut each one lengthwise, take out the seeds
+with a silver spoon and then cut each piece again so as to have four
+pieces out of one cucumber. When all are pared salt well and let them
+remain in the salt for twenty-four hours or more; then dry each piece,
+put in layers in a stone jar with whole white and black peppercorns,
+small pickling onions, which have been previously pared and salted
+overnight, pieces of horseradish, a few bay leaves, a little fennel,
+caraway seeds, a few cloves of garlic (use this sparingly) and also some
+Spanish pepper (use very little of the latter). Have a layer of the
+spices at the bottom of the jar. A handful of mustard seed put on the
+top layer will be an improvement. Boil enough pickling vinegar to cover
+well. Add a cup of sugar to a gallon of vinegar, boil and pour over hot.
+Boil again in three days and pour over the pickles after it gets cold,
+and in two days pour off the vinegar and boil again and pour over the
+pickles hot. Boil three times altogether.
+
+
+MUSTARD PICKLES
+
+Choose small cucumbers or gherkins for this purpose. Reject all that are
+specked or misshapen. Wash them thoroughly; drain off all the water, and
+allow them to lay in a tub overnight, thickly salted. In the morning;
+wipe the pickles carefully. Lay them in a stone jar or a wooden bucket,
+in this way: Put in a layer of pickles. Cut up a few green or red
+peppers; put a few pieces in each layer, also a few cloves (remove the
+soft heads) and a tablespoon of mustard seed, and one bay leaf, no more.
+Then proceed in this way until the pickles are used. Then take half a
+pound of the very best ground mustard, tie it in a cloth loosely (use
+double cheese-cloth for the purpose), and lay this mustard-bag on top of
+the pickles. Boil enough white wine vinegar in a bell metal kettle to
+just cover them; add a cup of sugar for every gallon of vinegar, this
+does not sweeten them, but tends to preserve them and cut the sharpness
+of the vinegar. If the vinegar is very strong, add a cup of water to it
+while boiling; it should not "draw" the mouth, but be rather mild. See
+that the pickles are well covered with the vinegar, and pour the vinegar
+hot over the pickles and mustard. If the vinegar does not completely
+cover the pickles, boil more and add. Lay a plate on top of all to keep
+the pickles under the vinegar, and when cold tie up. Look them over in a
+few weeks, if you find any soft ones among them, boil the vinegar over
+again, and pour it over them hot.
+
+
+SALT PICKLES
+
+(For immediate use.) Take nice, large cucumbers, wash and wipe them; lay
+them in a jar or wooden pail, sprinkle coarse salt over each layer, and
+add dill, whole peppers and grape leaves, if you have them, also a very
+few bay leaves. Cover with water up to the brim and lay a piece of rye
+bread in the jar; it will help to quicken the process of souring. Cover
+with a plate and put a clean, heavy stone on top of the plate, in order
+to keep them well covered with the brine. Set them in a warm place, say
+back of the kitchen stove, for the first three days. They will be ready
+to use in a week.
+
+
+SALZGURKEN
+
+Take half-grown cucumbers; lay them in water overnight, then wipe each
+one dry and reject all that are soft at the ends. Lay a layer of
+cucumbers in a new barrel or wine keg (a small vinegar barrel is best),
+then a layer of the following spices: Fennel, dill, bay leaves, a few
+whole peppers; then cover with grape and cherry leaves, and begin again
+with a layer of cucumbers and fill in alternate layers until all are
+used. Then boil enough salt and water to just cover them, test the
+strength of the water by laying an egg in it, if it rises the water has
+enough salt in it, if not, add more salt. Pour this over the cucumbers
+when cold. Get a cooper to tighten up the barrel, and roll it in the sun
+and allow it to stay there for two weeks, turning over the barrel once
+each day.
+
+
+DELICIOUS MUSTARD PICKLES (SENFGURKEN)
+
+Take about two dozen large, yellow pickles, pare them with a silver
+knife (to prevent them from turning dark), and cut lengthwise. Now take
+a silver spoon and remove all the seeds and soft inner pulp. Cut into
+strips about as long as your finger; sprinkle salt over them, and so on,
+until they are all cut up, then put in a wooden pail or large china bowl
+overnight. At the same time take about two quarts of small pickling
+onions, scald them with boiling water, remove the skins, also with a
+silver knife, and salt the same as you did the pickles. In the morning
+take a clean dish towel and dry each piece and lay them in a stone jar
+in the following manner: First a layer of pickles then a layer of
+onions, and then some horseradish, sliced, between the layers; a few
+whole peppers, a very few bay leaves, and sprinkle mustard seed,
+allspice and whole cloves between each layer. Remove the soft little
+heads of the cloves to prevent the pickles from turning dark; cover all
+with the best white wine vinegar; put a double cheese-cloth filled with
+mustard seed on top. In two weeks pour off the vinegar carefully and
+boil, and let it get perfectly cold before pouring over the pickles
+again. You may pack them in small glass jars if you prefer.
+
+
+CHOW-CHOW
+
+Take pickles, cauliflower, beans, little onions and a few green and red
+peppers. Cut all up fine, except the onions; salt well overnight, drain
+off next morning and put in a large jar. Now mix one gallon or more of
+best pickling vinegar with a pound of ground mustard (wet the mustard
+with cold water before using). Put in a bag the following spices:
+Cloves, whole peppers and mustard seed. Boil the vinegar and spices and
+then throw over pickles boiling. Add a tablespoon of curry powder, and
+when cold tie up, having previously put a cloth with mustard seed over
+all.
+
+
+CUCUMBERS IN OIL
+
+One hundred medium-sized cucumbers, sliced thin lengthwise, add one pint
+salt, let stand overnight, drain thoroughly in morning, add two pints of
+sliced onions, then add dressing, consisting of four tablespoons of
+black mustard seed, four of white mustard seed, two of celery seed,
+one-half pint of best olive oil, one-half pint of white vinegar. Put
+cucumbers and onions into this, add one teaspoon of powdered alum,
+dissolved in a little warm water, add enough vinegar to cover it well,
+let stand three weeks before using.
+
+
+SWEET PICKLES
+
+Soak five hundred tiny cucumbers in salt water for twenty-four hours,
+using one-half of a cup of salt to four quarts of water. Drain, pour hot
+water over them and drain very dry. Take two ounces of cloves, heads
+removed, four sticks cinnamon; tie these spices in a bag and heat with
+three pounds of brown sugar and one pint of cider vinegar slowly, nearly
+to the boiling-point, add the pickles and remove from the stove. Put in
+glass jars and cover with vinegar.
+
+
+MIXED PICKLES
+
+Wash one quart of large cucumbers, cut in cubes, one quart of small
+cucumbers left whole, one quart small silver-skinned onions, one quart
+small green tomatoes chopped coarse, two red peppers chopped fine, one
+large cauliflower broken in small pieces; pour over them a weak brine
+solution made of one quart of water and a cup of salt. Let stand
+twenty-four hours; bring to a boil in same solution, drain and make the
+dressing.
+
+*Mixed Pickle Dressing.*--Mix six tablespoons of mustard, one tablespoon
+of turmeric, one cup of flour, two cups of sugar and two quarts of
+vinegar. These ingredients must be thoroughly mixed and then cooked
+until thick. Stir in the pickles; heat thoroughly; empty into glass jars
+and stand away until needed.
+
+
+PICKLED CAULIFLOWER
+
+Separate flowerettes of four heads of cauliflower, add one cup of salt,
+and let stand overnight. Place in colander, rinse with cold water and
+let drain. Tie one-quarter of a cup of mixed pickle spices in a thin
+bag and boil with two quarts of vinegar and two cups of sugar, throw in
+the cauliflower, boil a few minutes and pour to over flowing in
+wide-mouthed bottles or cans. Cork or cover and seal airtight.
+
+
+PICKLED BEANS
+
+Remove the strings and cut one pint of wax beans into one inch pieces;
+wash and cook in boiling salt water (one teaspoon of salt to one quart
+of water), until tender, but not soft. Drain beans and save the water in
+which they were cooked. Reserve enough of this bean liquor to fill cans,
+add one-half cup of sugar and one cup of vinegar, let just cook up add
+the drained beans, cook all together and pour boiling hot into the cans.
+Seal at once. Use as a salad or sweet sour vegetable.
+
+
+PICKLED ONIONS
+
+Pour hot salt water over the onions, which should be small and perfectly
+white. Peel them with a silver spoon (a knife would injure their color),
+and let them lay in a salt brine for two days. Then drain the onions and
+boil enough vinegar to cover them. Throw the onions in the boiling
+vinegar and let them boil only a few minutes. Take from the fire and lay
+them in glass jars, with alternate layers of whole white peppercorns and
+a few cloves (removing the soft heads, which would turn the onions
+black), a stick of horseradish sliced, and mustard seed and dill (used
+sparingly). When the jars are filled heat the vinegar and add a cup of
+sugar to a gallon of vinegar. Cover the jars to overflowing with the
+vinegar, and seal while hot.
+
+
+GREEN TOMATO PICKLE (FRENCH PICKLE)
+
+Wash thoroughly a peck of green tomatoes, eight large white onions and
+six green-bell peppers. Remove the seeds from the peppers. Slice all the
+vegetables very thin. Put them in a stone jar; sprinkle a pint of salt
+over them, add a pint of cold water. Cover them with a napkin and let
+stand overnight.
+
+In the morning put as much of the pickle as it will hold in a colander;
+let cold water run over; drain the vegetables a moment, then turn them
+from the colander into a large preserving kettle. Repeat the process
+till all are in the kettle. Then add a quart of cider vinegar, a half
+pint of tarragon vinegar, a pound of granulated sugar, a half pound of
+yellow mustard seeds, four bay leaves, an ounce of stick cinnamon
+(broken in short lengths), six whole cloves and stand the kettle over a
+slow fire and let the whole simmer for an hour with the cover of the
+kettle drawn back two inches. Stir the mixture frequently. At the end of
+the hour put the pickle in a stone crock or in glass jars.
+
+
+PEPPER MANGOES
+
+Take large green peppers; extract the seeds and core with a penknife,
+being careful not to break the peppers. Chop up one head of cabbage
+after boiling it in salt water. When cold add one cup of mustard seed,
+two tablespoons of grated horseradish, one nutmeg grated, one clove of
+garlic grated, a pinch of ground ginger, one dozen whole peppercorns,
+half a tablespoon of prepared mustard, one teaspoon of sugar and half a
+teaspoon of best salad oil. Lay the peppers in strong salt brine for
+three days; then drain off the brine and lay them in fresh water for
+twenty-four hours. Fill the peppers with the above mixture, sew or tie
+them up with strong thread, pack them in a large stone jar and pour
+scalding vinegar over them. Repeat this process three times more, at
+intervals of three days. Then tie up the jar and set it away in a cool,
+dry place for three months.
+
+
+PICCALILLI
+
+Take one-half peck of green tomatoes, three red peppers, chopped; put in
+one cup of salt. Let stand overnight, then strain off the water. Five
+chopped onions, one pound of brown sugar, one-quarter ounce of allspice,
+and whole cloves put in a bag; one bunch of celery, one-half ounce of
+mustard seed. Cover with vinegar and boil three hours.
+
+
+PREPARED MUSTARD
+
+Rub together one teaspoon of sugar, saltspoon of fine salt and one
+tablespoon of best salad oil. Do this thoroughly. Mix two tablespoons of
+ground mustard with vinegar enough to thin it. Then add to the mixture
+of sugar, and if too thick, add a little boiling water.
+
+
+BEET AND HORSERADISH RELISH
+
+Take three cups of cold, boiled beets, grate and add one-half cup of
+grated horseradish; season with one-quarter teaspoon of pepper, one
+teaspoon of salt and two tablespoons of sugar. Add all the vinegar the
+horseradish and beets will absorb, and place in covered jar or glass and
+it is ready for use. Will keep a long time.
+
+
+CABBAGE, BEET AND HORSERADISH RELISH
+
+Take two quarts of boiled beets chopped, two quarts of cabbage chopped,
+one cup of grated horseradish, mix with two cups of sugar and two
+teaspoons of salt, add cold vinegar to cover, and place in gallon jar.
+
+
+PICKLED BEETS
+
+Take two pounds of cold, boiled beets, slice, place in crock in layers,
+sprinkle with one teaspoon of salt, one-eighth teaspoon of pepper, one
+teaspoon of brown sugar, one teaspoon of caraway seed, if you like, and
+cover with one pint of vinegar.
+
+Cold, hard-boiled eggs may be placed in the vinegar, and sliced over the
+beets for decorations. The eggs will be red.
+
+
+PICKLED RED CABBAGE (HUNGARIAN STYLE)
+
+Select a medium-size, very hard head of red cabbage. Remove the outer
+leaves and cut the stalk off close to the head. Then cut the cabbage in
+quarters and take out the heart close to the leaves.
+
+With a very sharp, thin-bladed knife cut the cabbage in shreds as fine
+as possible.
+
+After the cabbage is all finely cut let cold water run over it through a
+colander; put the cabbage in a big kitchen bowl or a stone-crock in
+layers about two inches thick.
+
+Over each layer place two or three thin slices of red onions, and
+sprinkle about four generous tablespoons of salt. Repeat this process
+till all the sliced cabbage is in the jar or bowl. Let the last layer be
+one of salt.
+
+Pour a pint of cold water over this. Cover it with a plate that fits
+closely and lay a weight of some sort on the plate and stand the bowl in
+a cool place overnight.
+
+In the morning pour the cabbage, brine and all, in a large colander to
+drain; let the cold water from the tap run over it for about five
+minutes; then return the cabbage to the receptacle in which it was
+salted.
+
+A stone-crock is really the best, as the cabbage will keep in it all
+winter. In a kettle or saucepan over the fire add a pint of good cider
+vinegar, a gill of tarragon vinegar, a half pint of cold water, a half
+pound of granulated sugar, four bay leaves, a level tablespoon of
+allspice, a teaspoon of peppercorns and three ounces of stick cinnamon
+broken in half-inch pieces.
+
+Let this all boil one minute and while boiling hot pour it over the
+cabbage in the jar; place the plate which should be of porcelain, over
+it; then put the cover of the jar on and let this stand for twenty-four
+hours. Then pour off the vinegar, heat it again till it just boils, pour
+it over the cabbage, cover it and put it in a cool place. It will keep
+in perfect condition all winter, and is one of the most delicious
+relishes known.
+
+
+SAUERKRAUT
+
+Line the bottom and sides of a clean barrel or keg with cabbage leaves.
+Cut into fine shreds one or two dozen large heads of white, crisp
+cabbage. Do this on a large slaw-cutter. Now begin to pack: First put in
+a layer of cabbage, say about four inches deep, and press down firmly
+and sprinkle with about four tablespoons of salt. Put one or two tart
+apples, cut up fine, between each layer, or some Malaga grapes (which
+will impart a fine flavor to the kraut). When four layers have been put
+in, pound with a wooden beetle until the cabbage is quite compact and
+then add more cabbage, and so on until all has been salted, always
+pounding down each layer. Last, cover with cabbage leaves, then a clean
+cloth, a well-fitting board, and a heavy stone, to act as weight on top
+of all. It is now ready to set away in a cool cellar to ferment. In two
+weeks examine, remove the scum, if any; wash the cloth, board and stone,
+wash also the sides of the keg or jar, and place all back again. This
+must be done weekly.
+
+
+CORN RELISH
+
+Boil nine ears of corn and cut from cob; chop fine large head of cabbage
+and salt it; chop six green peppers; two tablespoons of white
+mustard-seed, three pints of vinegar, one cup of granulated sugar, two
+tablespoons of turmeric, two tablespoons of cornstarch, and one
+tablespoon of dry mustard. Dissolve cornstarch and mustard in the
+vinegar; put on to thicken. Strain salt-water from the cabbage. Mix all
+the ingredients and stir in pot of vinegar. Let all get very hot and
+seal in pint jars. This is fine as a pickle with cold meats.
+
+
+MUSHROOM CATSUP
+
+Wash and look over one pint of mushrooms carefully, put them in an
+earthen jar with alternate layers of salt. Let stand for twenty-four
+hours in a comparatively warm place; put through a fruit press and add
+one-fourth ounce of green ginger root cut in small pieces. Measure the
+mushroom liquor; to one pint of liquor add one-half ounce of peppercorn
+and simmer for forty minutes; then add one-fourth ounce of allspice and
+of cloves and one blade of mace and boil for fifteen minutes. Take from
+fire and cool. Strain through a cloth, bottle and seal.
+
+
+TOMATO CATSUP
+
+Cut eight quarts of tomatoes in pieces and stew them until soft; press
+through a sieve to remove the skins and seeds; add one head of garlic or
+one-half onion, one-half tablespoon of black pepper, one-quarter
+teaspoon of red pepper, one-half ounce whole cloves, three-quarters of a
+cup of salt and one of cider vinegar; mix thoroughly and boil about
+three hours or until reduced one-half. Bottle without straining, then
+seal.
+
+
+TOMATO SAUCE (CHILI)
+
+Forty-five large tomatoes, skin and cut into pieces, twenty green
+peppers, twenty red peppers, six onions, all cut fine, two tablespoons
+of salt, six small cups of vinegar, two cups of sugar. Mix all together
+and boil two hours, then add one tablespoon each of ginger, cloves,
+cinnamon and allspice, and boil up once. Bottle and seal at once.
+
+
+
+
+*PASSOVER DISHES*
+
+
+CAKES, PUDDINGS, SAUCES, WINES, ETC.
+
+How to set the table for the service of the "Seder" on the eve of Pesach
+or Passover.
+
+Set the table as usual, have everything fresh and clean; a wineglass for
+each person, and an extra one placed near the platter of the man who
+conducts the seder. Then get a large napkin; fold it into four parts,
+set it on a plate, and in each fold put a perfect matzoth; that is, one
+that is not broken or unshapely; in short, one without a blemish. Then
+place the following articles on a platter: One hard-boiled egg, a lamb
+bone that has been roasted in ashes, the top of a nice stick of
+horse-radish (it must be fresh and green), a bunch of nice curly parsley
+and some bitter herb (the Germans call it lattig), and, also, a small
+vessel filled with salt water. Next to this platter place a small bowl
+filled with [Hebrew **] prepared as follows: Pare and chop up a few
+apples, add sugar, cinnamon, pounded almonds, some white wine and grated
+lemon peel, and mix thoroughly. Place these dishes in front of the one
+that conducts the seder, and to his left place two pillows, nicely
+covered, and a small table or chair, on which has been placed a
+wash-bowl with a pitcher of water and clean towel. In some families
+hard-boiled eggs are distributed after the seder.
+
+
+PESACH BORSHT
+
+About three weeks before Pesach take twenty pounds of beet-root, which
+must be thoroughly washed and scraped. Place the whole in a six-quart
+crock, cover with water. Place the cover on the crock and over this
+cover put a clean cloth.
+
+When ready for use the liquor is boiled with any relishes and spices
+that are liked and may be used either hot or cold.
+
+Boil as much as required for the meal, for twenty minutes or longer if
+desired, and thicken with beaten whole eggs that have been mixed with a
+little of the unboiled borsht, add the hot soup and serve. Do not boil
+after adding the eggs.
+
+To two quarts of borsht take three eggs.
+
+
+ROSEL, BEET VINEGAR
+
+Place beets in a stone crock, removing greens. Cover with cold water and
+put in a warm place and let stand for three or four weeks or until the
+mixture becomes sour. This is used as a vinegar during Pesach and to
+make beet soup, Russian style.
+
+
+RAISIN WINE, No. 1
+
+To two pounds of raisins (cut in half if desired), add three quarts of
+cold water. Either place the mixture on a corner of the range and let it
+simmer for two or three days or boil it until one-third of the water has
+evaporated. A few tablespoons of sugar and a handful of stick cinnamon
+can be added if additional sweetness and flavoring are wished. When cold
+strain through a fine cloth. The strength of the wine depends largely
+upon the quality of the raisins.
+
+
+RAISIN WINE, No. 2
+
+Take two pounds of raisins, seeded and chopped, one pound of white loaf
+sugar, and one lemon. Put all into a stone jar, pour six quarts of
+boiling water over all and stir every day for a week. Then strain and
+bottle. Ready for use in ten or twelve days.
+
+
+YOM-TOV SOUP
+
+Take two pounds of ribs of beef and one chicken. Place in a large
+cooking-vessel with plenty of water and add a split carrot and onion, a
+head of celery, a little parsley root, pepper and salt to taste, and a
+pinch of saffron. Let the whole simmer for two hours. The meat is then
+removed and can be used as a separate dish.
+
+
+MATZOTH MEAL KLEIS, No. 1
+
+This is an accompaniment of the Yom-tov soup described above. To each
+tablespoon of matzoth meal take one egg. Beat the egg separately, adding
+a very little ground ginger, powdered cinnamon, ground almond, pepper
+and salt. Now stir in the matzoth meal and make into a paste with
+chicken fat or clarified dripping. Form this paste into small balls and
+boil them for twenty minutes in the Yom-tov soup.
+
+
+PALESTINE SOUP
+
+Three pounds of Jerusalem artichokes, two quarts of stock, one onion,
+one turnip, one head of celery, pepper and salt to taste. Peel and cut
+the vegetables into slices and boil them in stock until tender, then rub
+through a hair sieve. Beat the yolks of three eggs, add to the soup,
+and stir over the fire till just to the boiling point. The soup should
+be about the thickness of rich cream. If not thick enough, a little
+potato flour may be added.
+
+
+POTATO FLOUR NOODLES
+
+Take three eggs, beat until a light yellow and add one-half cup of
+potato flour and one-half cup of water, beat well. Heat a frying-pan,
+grease well and pour in the batter; fry in thin leaves or wafers. Cool,
+cut thin as noodles. Just before serving soup, strain, then let it come
+to a boil and add noodles and let soup again come to a boil and serve.
+
+
+MATZOTH MEAL NOODLES
+
+Add one-eighth teaspoon of salt to two eggs, beat slightly, stir in two
+tablespoons of matzoth meal. Heat a little fat in spider, pour in egg
+mixture; when cooked on one side turn on the other. Roll the pancake and
+cut into noodles one-eighth inch wide. Drop into boiling soup before
+serving.
+
+
+MARROW DUMPLINGS
+
+One tablespoon marrow creamed. Add a pinch of salt, little nutmeg and
+the yolk of one egg-mixed in gradually; some finely chopped parsley and
+then enough matzoth meal to hold; wet the hands and roll the mixture
+into small balls. Add to the boiling soup, and boil fifteen minutes.
+
+
+ALMOND BALLS
+
+One-eighth pound of almonds chopped fine. Yolk of one egg, well beaten.
+Add almonds to egg, pinch of salt, little grated rind of lemon. Beat
+white of egg stiff, then mix all together. Drop a little from end of
+teaspoon into boiling fat. Put in soup just before serving.
+
+
+MATZOTH MEAL KLEIS, No. 2
+
+Beat one tablespoon of chicken schmalz till quite white; pour one cup of
+boiling water over one egg. Add it to the dripping; stir these together,
+then add the flour, seasoning, a little chopped parsley, ginger, pepper
+and salt, and enough matzoth meal to form into small balls the size of a
+marble. Drop these into the boiling soup and cook about fifteen minutes.
+Test one in boiling water and if it boils apart add more meal.
+
+
+MATZOTH KLEIS, No. 1
+
+Soak four matzoth in cold water and press them after being thoroughly
+saturated. Add a little pepper, salt, sugar, parsley, and a half onion
+chopped fine, first browning the onion. Beat four eggs and add all
+together. Then pat in enough matzoth meal so that it may be rolled into
+balls. The less meal used the lighter will be the balls. They should
+boil for twenty minutes before serving.
+
+Serve matzoth kleis in place of potatoes and garnish with minced onions
+browned in three tablespoons of fat. All matzoth meal and matzoth kleis
+are lighter if made a few hours before required and put in the ice-chest
+until ready to boil. When used as a vegetable make the balls
+considerably larger than for soup.
+
+
+MATZOTH KLEIS, No. 2
+
+Take six matzoth, three eggs, two cooking-spoons of chicken fat,
+parsley, onion, salt, pepper and ginger. Soak the matzoth in boiling
+water a minute, then drain every drop of water out of them. Press
+through sieve. Fry about three onions in the two tablespoons of chicken
+fat, and when a light brown, put the matzoth in the spider with the fat
+and onions to dry them. Add one teaspoon of salt, dash of pepper and
+ginger and one tablespoon of chopped parsley. Add the three yolks of
+eggs and beat all this together a few minutes; last, add the well-beaten
+whites. Form into balls by rolling into a little matzoth meal. Drop in
+boiling salt water and boil fifteen minutes; drain and pour over them
+hot fat with an onion, cut fine and browned.
+
+
+FILLED MATZOTH KLEIS
+
+Prepare a matzoth dough as for the soup kleis. Make round flat cakes of
+it with your hands, and fill with cooked prunes (having previously
+removed the kernels). Put one of the flat cakes over one that is filled,
+press the edges firmly together and roll until perfectly round. Boil
+them in salt water--the water must boil hard before you put them in.
+Heat some goose fat, cut up an onion in it and brown; pour this over the
+kleis and serve hot. The kleis may be filled with a cheese mixture. Use
+butter in that case.
+
+
+ENGLISH LEMON STEWED FISH
+
+Have washed and scraped clean the nape or head and shoulders of halibut,
+a shad, or any good firm fish; cut it up small and lay it in a stew-pan
+with one pint of water and three or four good sized onions, fried in oil
+a light brown; put them on top of the fish with a pinch of cayenne
+pepper, and a teaspoon of ground ginger, with two teaspoons of salt; let
+it all stew gently until it is done; if there should be too much gravy
+on it before adding the sauce, take some off. Prepare two eggs and six
+good sized lemons, squeezed and strained; then take some of the gravy
+from the fish while it is boiling, add it to the lemon, with the two
+eggs well beaten, and a tablespoon of potato flour; mix smoothly with
+some chopped parsley; when all is well mixed, add it to the fish, shake
+it gently for five minutes while it is boiling, taking care not to let
+it burn; when it is sufficiently cooked let it stand for an hour and
+serve it. Garnish with slices of lemon and parsley. To be eaten cold.
+
+
+SOLE WITH WINE (FRENCH RECIPE)
+
+Take a sole or fillets of any delicate fish. Lay on a fireproof dish,
+sprinkle with white pepper, salt and a little shalot, cover with claret
+or white wine, and let it cook in the oven till done. Draw off the
+liquor in a saucepan and let it boil up. Have ready the yolks of three
+eggs, well stirred (not beaten), the juice of a lemon, and two ounces of
+butter. Put all together in a bowl. Little by little add the hot sauce,
+stirring all the time. Pour it over the fish, and sprinkle with chopped
+parsley. Serve very hot. A few mushrooms are a palatable addition to
+this dish.
+
+
+RED MULLET IN CASES
+
+To four mullets allow one dozen button mushrooms, one tablespoon of
+finely chopped parsley, two shalots, the juice of a lemon, salt and
+pepper. Oil some pieces of foolscap paper, lay the fish on them and
+sprinkle over them the mushroom, parsley, shalot, lemon juice, pepper
+and salt. Fold them in the cases and cook on a well-greased baking-sheet
+in a moderate oven for about twenty or thirty minutes. Send to the table
+in cases very hot.
+
+
+CHRIMSEL, No. 1
+
+Sift one cup of matzoth meal in a bowl, stir into it one cup of boiling
+soup stock or wine. When mixed add one tablespoon of chopped almonds,
+one teaspoon of sugar, a pinch of salt and the yolks of four eggs well
+beaten; then add the stiffly-beaten whites of the four eggs and fry by
+tablespoonsfuls in boiling hot butter or goose grease. Sprinkle with
+powdered sugar and serve with wine sauce.
+
+
+CHRIMSEL, No. 2
+
+Soak about three matzoth. In the meantime seed a handful of raisins and
+pound as many almonds as you have raisins. Now press every drop of
+water out of the matzoth, put them in a bowl and stir them to a cream;
+add a pinch of salt, the peel of a lemon, yolks of four eggs and a cup
+of sugar, the raisins and almonds, and also a little cinnamon. Heat some
+oil in a spider; the more fat the lighter the chrimsel will be. Last add
+the stiffly-beaten whites to the dough. Then fry a light brown on both
+sides; use about a tablespoonful of batter for each chrimsel; serve with
+stewed prunes. Lay the chrimsel on a large platter and pour the prunes
+over all. Eat hot.
+
+
+KENTUCKY CHRIMSEL
+
+Two and one-half cups of meal, four eggs, two cups of sugar, one
+kitchen-spoon of goose fat, one of beef fat, four apples, and spices
+according to taste. One glass of wine also, if convenient. Put the meal
+in a bowl with salt, pepper, ground, clove, allspice, and cinnamon mixed
+into it; peel and grate the apples, melt the fat and mix, put in eggs
+and then stir in the sugar which has been boiled with water to a thin
+syrup and cooled off. Hollow out two pieces, put cranberries or any
+fruit between them; form into balls the size of a medium apple, and bake
+them on a well-greased pie-plate for about one hour.
+
+
+MATZOTH WITH SCRAMBLED EGGS (UEBERSCHLAGENE MATZOTH)
+
+Break six matzoth in small pieces in a colander. Pour boiling water
+through them, drain quickly. They should be moist but not soggy. Beat
+three whole eggs well, fold the matzoth in lightly. Heat four
+tablespoons of goose fat or oil in a spider, add the egg mixture; scrape
+and scramble carefully with spoon from the bottom of the pan and while
+scrambling add four tablespoons of sugar and cook gently until eggs are
+set. Serve at once. The sugar may be omitted if so desired.
+
+
+SCRAMBLED MATZOTH
+
+Soak six matzoth in water until soft. Squeeze out the water and mix with
+four beaten eggs. Add one-half teaspoon of salt and fry.
+
+
+MATZOTH DIPPED IN EGGS, No. 1
+
+Beat up as many eggs as are required; into these dip matzoth that have
+been soaked in milk. Fry quickly to a light brown on both sides, lay on
+a large platter, sprinkle with a mixture of sugar, cinnamon and grated
+peel of a lemon. The more eggs used the richer this will be. Fry in
+butter.
+
+
+MATZOTH DIPPED IN EGGS, No. 2
+
+Beat six eggs very light, add one-half tablespoon of salt. Heat two
+tablespoons of goose fat or olive oil in a spider. Break four matzoth
+into large, equal pieces. Dip each piece in the egg mixture and fry a
+light brown on both sides. Serve hot, sprinkled with sugar, cinnamon and
+a little grated lemon rind.
+
+
+ZWIEBEL MATZOTH
+
+As an appetizer nothing is better than a cake of unleavened bread rubbed
+with a raw onion, sprinkled lightly with salt and placed in the oven for
+a few minutes to dry. Buttered and eaten hot, it adds a relish to
+breakfast or tea.
+
+
+MATZOTH EIRKUCHEN
+
+Pour one-half cup of water on one-quarter cup of matzoth meal, add one
+teaspoon of salt and beat the yolks of four eggs very light, add to the
+meal mixture, let stand five minutes. Beat whites of eggs very stiffly,
+fold lightly into the yolk mixture. Drop mixture by spoonfuls in small
+cakes on hot greased spider. Turn when brown and brown on other side.
+Serve with sugar, jelly or preserves.
+
+
+MATZOTH MEAL MACAROONS
+
+Beat egg yolk separately. Add one teaspoon of matzoth meal and pinch of
+salt. Whip white to a snow, fold in the whites, and fry by
+tablespoonfuls in butter or fat and serve with prunes.
+
+
+PIE CRUST
+
+Soak one and a half matzoth and press dry; heat one tablespoon of fat
+and add the soaked matzoth. When dry add one-half cup of matzoth meal,
+two eggs, two tablespoons of sugar and one-eighth teaspoon of salt. Mix
+well and press into pie-plate with hands, as it is impossible to roll
+the dough. Have dough one-quarter inch thick.
+
+
+MAMOURAS (TURKISH)
+
+Dip in boiling salted water for one minute, one matzoth for each person
+to be served. Put the soaked matzoth in a dish, pour over it a little
+olive oil and grated cheese and repeat this until you have made as many
+layers as you have persons to serve; cut in slices and serve. Use
+Hashkeval--Greek Cheese.
+
+
+GERMAN PUFFS
+
+Into one-half pint of water put one-quarter pound of melted fat; when
+boiling add one-quarter pound of meal, finely sifted; it will form a
+thick paste. Beat up four eggs, remove the mixture from the fire and
+stir in the eggs. Grease some cups and put a spoonful in each; bake in a
+quick oven. When done sprinkle with cinnamon and cover with clarified
+sugar.
+
+
+STEWED SWEETBREADS
+
+Soak one pair of sweetbreads for two or three hours in sufficient warm
+water to cover them, then drain. Put them in a stew-pan, with boiling
+water to cover them, and then boil gently for seven or eight minutes.
+They are then ready for dressing. Lay the sweetbreads in a stew-pan,
+pour two cups of veal stock over them, add salt and cayenne pepper to
+taste, and simmer gently for one hour. Lift them out on to a very hot
+dish, add juice of one-half lemon and one teaspoon of potato flour to
+the gravy, stir smoothly, and boil up, pour over the sweetbreads and
+serve at once.
+
+
+BEEFSTEAK PIE
+
+Cut up two pounds of chuck steak; put it on to stew with salt, pepper
+and a little nutmeg and the juice of a lemon. Cook a few forcemeat
+balls, made very small, and a few potatoes cut in small pieces. Make
+ready a crust as follows: Boil four or five large floury potatoes; when
+done, strain and mash with salt and pepper, a little chopped parsley and
+a little melted fat; mix it with two well-beaten eggs; then put a layer
+of it around the bottom and sides of a deep pie-dish; lay in the stew,
+cover with the balance of the potato; brush it over with the yolk of an
+egg and bake in a quick oven till brown.
+
+
+POTATO PLUM KNOEDEL (HUNGARIAN)
+
+Peel and cook seven or eight large potatoes, place in a bowl, add salt,
+four whole eggs, one and one-half tablespoons of melted chicken fat and
+a little more than a cup of matzoth meal. Knead in bowl to smooth
+consistency. Take a handful at a time, pat smooth and flat, in the
+centre put a tablespoon of prune jam, form into a dumpling, place
+dumplings in boiling salt water, kettle half covered and allow to cook
+twelve to fifteen minutes. Take out with strainer and serve hot. Have
+ready a cup of hot melted chicken fat and sugar and cinnamon. Serve over
+knoedel to taste.
+
+
+BIRMOILIS (TURKISH)
+
+Take some mashed potatoes, grated cheese, well-beaten eggs; make a good
+paste, take tablespoonfuls of this mixture and drop in boiling oil; fry
+until brown. Serve with a syrup made of sugar and water.
+
+
+POTATO MARBLES
+
+Mix one-half pound of plain mashed potatoes smoothly with a generous
+teaspoon of finely chopped parsley, pepper and salt to taste; beat one
+egg, add it to the potato, mix well and make it into little balls the
+size of a cherry. Lay a tiny sprig of parsley on each, arrange the balls
+on a greased tin and bake till a light brown.
+
+
+MINA (TURKISH)
+
+Place some matzoth in cold water to soak. Take the matzoth out and dry
+them on a towel; grease a pan with olive oil and put in matzoth enough
+to cover bottom of pan. Take chopped meat, bind with an egg, season with
+salt, pepper, and chopped parsley. Cover this with the matzoth, add some
+olive oil, cover with mashed potatoes and one or two well-beaten eggs
+and bake until brown. If so desired the meat may be omitted. Grated
+cheese may be used, covered with mashed potatoes and eggs.
+
+
+PRUNE BLINTZES
+
+Take three cups of potato flour mixed with three eggs, add a little
+water and mix well. Heat a small frying-pan, grease with a little fat
+and pour into it enough batter to make thin pancakes. Chop prunes, add a
+little sugar and fill each cake with this mixture, fold into
+three-cornered pieces and fry. When done put in a pan, sprinkle with
+sugar and bake in oven. Do not let burn.
+
+
+MEAT BLINTZES
+
+The same pancakes can be used with meat taken from soup; fry two small
+onions with a little fat and chop with the meat. Add two eggs, salt and
+pepper to taste.
+
+
+MATZOTH SPICE CAKE
+
+To every egg add one-half tablespoon of matzoth meal and one tablespoon
+of sugar. Sift meal five times, mix with sugar, one-half tablespoon of
+ground ginger, one-half tablespoon of cinnamon, one-fourth tablespoon of
+cloves; mix with the well-beaten yolks and cut and fold in gently the
+stiffly-beaten whites.
+
+
+MATZOTH MEAL CAKE
+
+To the yolks of eight eggs add one and a half cups of pulverized sugar;
+stir until the consistency of batter, add the grated rind of a lemon,
+two teaspoons of ground cinnamon and two squares of chocolate grated,
+one teaspoon of allspice; add the juice of an orange, and one-half
+wine-glass of wine, and three-quarters of a cup of matzoth meal finely
+sifted, and one-quarter pound almonds finely pounded. Last, fold in the
+stiffly-beaten whites of the eggs. Bake in a moderate oven for
+three-quarters of an hour; try with a straw.
+
+
+MATZOTH CHARLOTTE, No. 1
+
+Soak one matzoth; beat and add to the beaten yolks of two eggs, add
+one-fourth teaspoon of salt, one-fourth cup of chopped almonds,
+one-fourth cup of raisins, one-fourth cup of currants, and mix
+thoroughly. Fold in the stiffly-beaten whites of two eggs and bake in a
+greased baking-dish.
+
+
+MATZOTH CHARLOTTE, No. 2
+
+Four eggs (yolks), one cup of sugar, pinch of salt, three matzoth
+(soaked in water and squeezed out), one grated apple, one lemon rind and
+juice, one-fourth cup of almonds, and one-fourth cup of raisins. Put the
+stiffly-beaten whites of eggs in last; before putting into oven. Bake in
+an even oven about one-half to three-quarters of an hour. To be eaten
+warm.
+
+
+MATZOTH KUGEL
+
+Soak three matzoth, heat two tablespoons of fat in a spider, press all
+the water out of the matzoth with your hands and dry them in the spider
+of heated fat; add about one-quarter pound of matzoth meal; stir the
+matzoth and matzoth meal well with a large spoon; add by degrees the
+yolks of five eggs and two ounces of pounded almonds, and the grated
+peel of one-half lemon. Add also one large sour apple, grated, a pinch
+of salt, and last the stiffly-beaten whites of the eggs. Line a
+kugeltopf well with fat, and pour about a quarter pound of hot fat over
+the kugel. Bake immediately; serve with wine sauce.
+
+
+MATZOTH SHALET
+
+Four soaked matzoth; nine eggs, one cup of sugar, two grated apples, one
+and one-half cups of seeded raisins, one tablespoon of cinnamon, grated
+rind of an orange or a lemon and a few pounded almonds. Beat the sugar,
+eggs, and cinnamon until light; then add all the ingredients, except the
+matzoth, mixing well. Now drain the matzoth, gradually adding them to
+the mixture, beating until very light. Melt half a pound of rendered fat
+into the dish for baking, and then pour in the mixture. Bake in a
+moderately hot oven for one and one-fourth hours. Serve hot with wine,
+fruit, or prune sauce.
+
+
+POTATO PUDDING
+
+Stir the yolks of eight eggs with a cup of sugar, add four tablespoons
+of blanched and pounded almonds, and grate in the peel of a lemon. Add
+also its juice. Have ready half a pound of grated potatoes which have
+been cooked the day previous. Last add the stiffly-beaten whites. Add
+one teaspoon of salt. Grease your pudding form well, pour in the mixture
+and bake. Set in a pan of boiling water in the oven. The water in the
+pan must not reach higher than half way up the pudding form. Time
+required, half an hour. When done turn out on a platter. Serve with a
+wine or chocolate sauce. You may bake this pudding in an iron pudding
+form without setting it in the boiling water.
+
+
+MATZOTH PLUM PUDDING
+
+One-half pound of chopped suet, one-half pound of moist sugar, one-half
+pound of raisins (stoned and chopped), one-half pound of currants,
+one-half pound of mixed peel, two matzoth soaked in cold water and then
+well drained and beaten, one-quarter pound of sifted meal, the rind of
+half a lemon, one teaspoon of ground cinnamon, eight eggs and a
+wineglass of rum. Beat all these ingredients thoroughly together, and
+boil for eight hours in a pudding mold or basin. Serve with rum sauce.
+
+
+BATTER PUDDING
+
+One teacup of matzoth-meal, one pint of milk, two eggs, three ounces of
+brown sugar, two ounces of butter and the rind of a lemon. Mix the meal
+into a batter with the milk and eggs, add the sugar, butter (melted),
+grated rind of a lemon and a tablespoon of rum, if desired. Pour the
+mixture in a greased basin or mold, and boil for one hour or bake for
+one-half hour.
+
+
+BEOLAS
+
+Take six eggs. Beat them until very light. Add a little fine meal, just
+enough to give it consistency; Drop this from the point of a spoon into
+boiling olive oil or fat. When light brown, take out, and drain. Serve
+cold with a syrup made of water, cinnamon and sugar.
+
+
+COCOANUT PUDDING
+
+One grated cocoanut, six eggs, grated rind and juice of two lemons, one
+cup of granulated sugar and the milk of the cocoanut; beat the yolks of
+the eggs with the sugar and the grated rind of lemon until light and
+creamy; add gradually the cocoanut and the beaten whites of the eggs,
+and lastly put in the milk of the cocoanut, to which has been added the
+juice of the lemons. Bake in a moderate oven for half an hour and serve
+quite cold.
+
+
+CARROT PUDDING
+
+Beat one and a half cups of powdered sugar and the yolks of eight eggs;
+take one and a half cups peeled and grated raw carrots and stir all
+together. Add one cup of grated almonds, the rind of half a lemon
+chopped finely, one tablespoon of wine, and last the beaten whites of
+the eggs. Bake in a well-buttered and flour-sprinkled form at least one
+hour in a slow oven.
+
+
+ALMOND PUDDING, No. 1
+
+Take the whites of seven eggs with the yolks of ten, one-half pound of
+pulverized sweet almonds with one-half ounce of pounded bitter almonds,
+one-half pound of powdered sugar and one tablespoon of orange-flower
+water. Beat the eggs well with the orange water, then add the sugar and
+almonds gradually; beat all for one hour or until it bubbles; then
+grease deep pie-dishes with olive oil and pour in the mixture. They must
+be baked in a rather moderate oven. When the mixture is set and browned
+place over them a paper greased with olive oil to prevent them getting
+dark. Serve cold.
+
+Powdered sugar should be sprinkled freely over the pudding before
+serving. If you wish to have them very rich boil one-half pound of sugar
+with one-half pint of water until it thickens; cool and pour over the
+pudding when you take it from the oven.
+
+
+ALMOND PUDDING, No. 2
+
+Take one pound blanched almonds pounded, eight eggs, cinnamon, and lemon
+rind. Beat the eggs for twenty minutes, then add one and one-half cups
+of sugar gently, and then the almonds; mix all together thoroughly. Bake
+in shallow pans and serve cold.
+
+
+ALMOND HILLS
+
+Roast one-quarter pound of sweet almonds, cut into strips lengthwise in
+a spider of heated sugar, not too brown. Beat one-half pound of sifted
+powdered sugar and the whites of five eggs to a very stiff froth. Mix
+all thoroughly and place teaspoonfuls of this mixture on waxed paper,
+and bake a light brown, in slow oven.
+
+
+APPLE SPONGE PUDDING
+
+Pare eight apples and cut off the tops carefully, so as to be able to
+use them as covers to the apples. Now scrape out the inside with a
+knife, being careful not to break the apple. Mix the scrapings with
+sugar, raisins, cinnamon, pounded almonds and a little white wine. Fill
+this mixture into the hollow of the apple and clap on a cover for each
+apple; then grease a pudding dish, lay in the apples and stew them for a
+few minutes, but not long enough to break them. Make a sponge cake
+batter of eight eggs and two scant cups of sugar and a pinch of salt and
+add the grated peel of a lemon and beat until thick, at least half an
+hour. Fold in a cup of matzoth flour, sifted very fine. Pour this batter
+over the apples and bake in a moderate oven. Serve with wine sauce. Half
+this quantity is sufficient for a small family.
+
+
+GRATED APPLE PUDDING
+
+Take six good-sized apples, six yolks of eggs, one-half cup of sugar (or
+to taste), one-half pound of grated almonds, or one-half cup of
+matzoth-meal, one-half teaspoon of salt, one-half teaspoon of cinnamon.
+Pare the apples and leave them whole. Then grate all the apple from the
+pulp. To this add the above, also about three tablespoons of chicken or
+goose grease. When all is well mixed, add the whites well beaten to a
+stiff froth. Mix very light. Bake in well-greased baking dish.
+
+
+APPLE PUDDING
+
+Soak three matzoth and squeeze the water out well; put them in a bowl
+with three good-sized apples cut in small thick pieces; add one-quarter
+pound of currants, one-quarter pound of raisins, a little cinnamon, some
+rind of lemon cut thin, one-quarter pound of brown sugar and two ounces
+of melted fat; mix all well together with six beaten eggs; pour in a
+greased dish and bake in a moderate oven. This pudding can be boiled if
+preferred. Serve with rum sauce.
+
+
+FOAM TORTE
+
+Four egg; whites, well beaten; add one tablespoon of vinegar drop by
+drop, one cup of sugar, one tablespoon of vanilla; beat for twenty
+minutes. Line spring form with this batter on all sides. Reserve a
+little of the mixture and drop by drops on top of torte. Let bake
+forty-five minutes in moderate oven; when baked remove. Serve with
+sliced bananas, peaches and cream or strawberries.
+
+
+SPONGE CAKE, No. 1
+
+Take eight eggs, one pound of granulated sugar, grated rind of a lemon,
+and six ounces of fine matzoth-meal. Beat the eggs, sugar and lemon rind
+together until very light, to about the thickness of a custard, then add
+the meal, stirring it in without much beating. Bake in a moderately
+quick oven one-half hour.
+
+
+SPONGE CAKE, No. 2
+
+Take eight eggs, one and one-half cups of granulated sugar, one cup of
+mixed matzoth-meal and potato flour and flavoring to taste.
+
+Beat the yolks of the eggs and the sugar together until very light. Then
+add the flavoring, matzoth-meal and potato flour and last of all the
+whites of the eggs beaten to a stiff froth. Stir lightly and bake in a
+moderately quick oven.
+
+
+POTATO FLOUR SPONGE CAKE
+
+Separate the whites and yolks of nine eggs. Beat the whites of seven
+eggs very stiff. To the well-beaten yolks of nine eggs and the whites of
+two, add one and three-quarter cups of sugar and juice and rind of one
+lemon. Beat thoroughly, add one scant cup of potato flour, and beat
+again. Now fold in the beaten whites very carefully, and bake slowly in
+a moderate oven. Bake forty to fifty minutes. Nice for invalids.
+
+
+STRAWBERRY SHORTCAKE WITH MATZOTH-MEAL
+
+Beat until very light the yolks of four eggs and three-quarters of a cup
+sugar; add rind of one-half lemon, a pinch of salt, one-half cup of
+sifted matzoth meal, and last the stiffly-beaten whites of the eggs.
+Bake in two shallow square pans in a moderate oven.
+
+When cold lay a cake on a platter, spread thickly with strawberries that
+have been well sugared. Put the other cake on top. Spread over the top
+and sides with cream that has been sweetened, flavored and whipped very
+stiff.
+
+
+HASTY PUDDING
+
+Take any kind of old cake, cut up in slices, dip in wine or sprinkle
+some wine over all. Make a custard with one pint of milk and four eggs.
+Put one tablespoon of potato flour with the yolks, sweeten to taste,
+boil the custard, flavor and pour over cake in pudding dish. Beat whites
+to a stiff froth, add sugar and spread over all. Put in oven to brown
+slightly. Eat cold.
+
+
+POTATO FLOUR PUDDING
+
+Take one-quarter pound of goose-oil, stir it to a cream, and stir in
+gradually the yolks of ten eggs and three-quarters of a pound of sifted
+sugar, the grated peel of a lemon, also its juice and one-half teaspoon
+of salt. Add last one-half pound of potato flour and the stiffly-beaten
+whites of the eggs. Have the pudding form well greased before putting in
+the mixture. Bake in a moderate oven. Serve with raspberry sauce, made
+of jelly. Take a glass of red raspberries, press them through a hair
+sieve, add a wineglass of red wine, add sugar to taste, and let it boil
+hard for about five minutes.
+
+
+PESACH CAKE WITH WALNUTS
+
+Cream together the yolks of nine eggs, and one-half pound of powdered
+sugar, weigh one pound of walnuts before shelling; when shelled, grind;
+to the creamed yolks and sugar add two tablespoons of well sifted
+matzoth flour, a pinch of salt, and one teaspoon of vanilla, then mix in
+the ground walnuts. Fold in gently the nine beaten whites. Bake
+three-quarters of an hour.
+
+
+DATE CAKE
+
+Eight eggs, one and one-quarter cups of pulverized sugar, two
+tablespoons of ground cinnamon and cloves mixed, one cup of
+matzoth-meal; one-half pound seeded dates, cut fine, and the juice of
+half a lemon.
+
+Beat the yolks of the eggs and sugar together until very light, add the
+matzoth meal, spices, dates and lemon, and finally put in the whites of
+the eggs, beaten to a stiff froth. Bake in a moderate oven
+three-quarters of an hour.
+
+
+CHOCOLATE CAKE
+
+Beat the yolks of four eggs with one-half cup of sifted sugar, add
+one-quarter pound of grated sweet almonds, one-quarter pound of
+finely-grated vanilla chocolate, and one-quarter pound of raisins,
+one-half cup of matzoth meal sifted fine, juice of an orange,
+one-quarter cup of wine, and lastly the stiffly-beaten whites. Bake one
+hour in a slow oven, in a form lined with greased paper.
+
+
+COOKIES
+
+Sift together one-half cup of matzoth meal and one-fourth cup of potato
+flour. Add one-half cup of sugar, one-fourth cup of chopped almonds and
+two eggs. Rollout in potato flour mixed with sugar. Cut and bake on
+greased tins in a hot oven.
+
+
+ALMOND CAKE
+
+One pound of almonds, pounded; one pound of sugar, one or two eggs and
+enough cinnamon to give a strong flavor. Bake in a shallow pan and cut
+into small sections.
+
+
+ALMOND MACAROONS
+
+One pound of almonds ground fine, one and one-half pounds of powdered
+sugar, the whites of five eggs and the grated rind of two lemons. Beat
+the whites of eggs to a snow, add the sugar and the grated lemon rind
+and almonds; mix it well together. Grease a very thin paper with olive
+oil, sprinkle some powdered sugar over it, place on a tin. Form the
+cakes and place them a little distance from each other and bake in a
+very moderate oven. When done let them cool before you touch them.
+
+
+CINNAMON STICKS
+
+Grate one-half pound of almonds, beat the whites of four eggs to a stiff
+froth, add gradually one pound of pulverized sugar and a tablespoon of
+cinnamon. Roll out this dough into half finger lengths and about as
+thick as your little finger. Bake, and when done ice each one with
+boiled frosting.
+
+
+IMBERLACH
+
+Take two cups of matzoth flour, one-quarter pound of powdered ginger,
+mix together with three eggs. Set this dough aside until it dries. Take
+one-half pound of honey and three-quarters pound of sugar and boil until
+it gets a reddish color. Beat in the ginger and matzoth dough, mix it
+with honey, set back on stove, stirring constantly; when the mixture is
+thick and a reddish color, place on the board so as to cool; roll and
+cut in two-inch lengths.
+
+
+KREMSLEKH
+
+To each tablespoon of matzoth-meal take one egg, a pinch of salt, half a
+teaspoon of sugar, a teaspoon of ground almonds, a few stoned and
+chopped raisins, a pinch of ground cinnamon, a spoon of oil, or its
+equivalent of beef dripping, and just enough water to make the whole
+into a stiff paste. Mix the ingredients very thoroughly.
+
+Now take a large enamelled saucepan and about half fill it with oil or
+fat. Bring this to boiling point but do not let it burn. Shape the paste
+into small pieces and drop them into boiling fat, turning them
+continually until well browned and then take out and drain carefully on
+a strainer. May be eaten hot or cold.
+
+
+EGG MARMALADE
+
+Make a thick syrup by dissolving one pound of sugar in one-half pint of
+water over the fire, adding one ounce of pounded almonds while the syrup
+is clarifying. Take the saucepan off the fire and when the contents have
+become moderately cool stir in carefully the well-beaten yolks of twenty
+eggs. It will need rather prolonged stirring to blend the eggs with the
+syrup. Now flavor with vanilla or wine and cook over a slow fire,
+stirring constantly and taking great care that the mixture does not
+burn.
+
+
+RADISH PRESERVES (RUSSIAN STYLE)
+
+Take black radishes, clean and cut them in strips. Weigh, and to three
+pounds of radishes take one pound of honey and one and one-half pounds
+of sugar. Set the radishes on to boil with water, pour off this water,
+add fresh water and let cook awhile; pour off the second water, add the
+honey to radishes and let cook well. Then add the sugar and let cook
+again. When the radishes begin to get brown add one-quarter pound of
+white ginger, and some walnuts broken into quarters. Stir. When brown,
+remove from stove. Must come out of the pan dry; no syrup must remain.
+
+
+BEET PRESERVES (RUSSIAN)
+
+Cut beets in strips like noodles, wash, cook in water one-half hour. To
+three pounds of beets take one pound of honey and one pound of sugar.
+When the beets have cooked on slow fire until white, strain off and add
+the honey. Let cook well and add sugar; cook, add white ginger to taste,
+stirring continually, add one-quarter pound of almonds, cut in slices;
+one-quarter of an hour before being done, mix, and when the beets brown
+put in jars.
+
+
+PRUNES
+
+Wash the prunes well, first in warm water, then in cold. Cut up half a
+lemon, some stick cinnamon and sugar to taste. Cook them in the oven,
+covered tight, allowing a liberal quantity of water; stew slowly for two
+hours; thicken with a teaspoon of potato flour, and wet the potato flour
+with the juice of an orange before adding.
+
+If the prunes are for chrimsel, leave out the thickening.
+
+
+LEMON PRESERVES
+
+Take seven lemons, slice thin and remove seeds. Draw string through
+slices, fasten ends, lay them in a pan with water; boil a short time,
+remove the lemon, pour off water; cook two pounds of sugar with two cups
+of water. When the sugar is syrupy add one-half pound of large raisins,
+put in the lemon and let cook until the syrup is thick.
+
+
+CANDIED LEMON AND ORANGE PEEL
+
+Lemon and orange peel if saved can be put to excellent use. Take out the
+greater portion of the white inside; throw the rinds into boiling water
+and simmer gently for twenty minutes. Drain, weigh, and take a pound of
+sugar to every pound of peel. Put a layer of sugar and a layer of fruit
+into the preserving kettle; stand it over a slow fire until the sugar
+melts. When melted, cook slowly until the rinds are transparent. Lift
+them out; drain them and when nearly dry roll in granulated sugar.
+
+
+WINE SAUCE
+
+One cup of white wine, half a cup of water, grated peel of lemon,
+teaspoon of potato flour wet with cold water, add the yolks of two eggs,
+stirring constantly; when thick, add the beaten whites and serve.
+
+
+RUM SAUCE
+
+Beat yolks of two eggs with a tablespoon of sugar, and a small cup of
+cold water, a wineglass of rum and the juice of a lemon, and bring to
+boiling point, stirring all the time. The two whites of eggs may be
+whipped very firm and spread over the pudding just before serving.
+
+
+SUGAR SYRUP
+
+Two cups of brown sugar, one cup of boiling water, and cinnamon to
+taste. Stir the ingredients together in a saucepan until the sugar is
+dissolved and then let the mixture simmer slowly until it thickens.
+
+
+MOCK WHIPPED CREAM FILLING
+
+Use between and on top of layer cakes, or as a filling for torten.
+
+Peel and grate one large sour apple, three-quarters cup of white sugar,
+white of one egg; beat all together a long time, flavor with vanilla or
+grated rind of one-half lemon. Mix the apple with the sugar as soon as
+possible or it will turn dark.
+
+
+LEMON CREAM FILLING
+
+Put on to boil the yolks of five eggs, one-half cup of granulated sugar,
+the juice of three lemons and grated rind of one, and about a brandy
+glass of water. Stir constantly so as to prevent curdling. When it has
+thickened and comes to a boil take it from the range and add the beaten
+whites of eggs.
+
+
+FILLING FOR CHRIMSEL
+
+This is made of unblanched, pounded almonds, grated apples, chopped
+raisins, brown sugar, plenty of cinnamon and the grated rind of a lemon.
+
+Mix the ingredients together and fill the hollowed out center of the
+chrimsel with them. Then place one chrimsel upon another, being careful
+not to let the filling escape from its hollow and fasten the edges
+securely together with the fingers, keeping the rounded shape uninjured.
+Fry them in boiling fat, turning them from one side to the other until a
+dark brown. Serve hot with sugar syrup.
+
+
+STRAWBERRY DESSERT
+
+Line a dish with macaroons, wet them with wine, put over this a box or
+quart of strawberries, and sugar them well. Beat the yolks of four eggs
+with one small cup of sugar, grated rind of lemon and half its juice.
+Beat the whites to a stiff froth, and half the yolks; pour over all in
+your pudding dish. When baked spread the other half of the whites on
+top, having previously sweetened the remaining whites with sugar. Bake a
+light brown. Eat cold with whipped or plain cream.
+
+
+
+
+*INDEX*
+
+
+APPETIZERS
+
+Ambrosia
+Anchovy Canapés
+Anchovy Canapés with Tomatoes
+Black Olives
+Brain (Appetizer)
+Canapés--How to Make
+Caviar Canapés
+Celery Relish
+Cheese Balls
+Chicken Liver Paste, No. 1
+Chicken Liver Paste, No. 2
+Chopped Herring
+Chopped Onion and Chicken Fat
+Delicious Appetizer, A
+Deviled Eggs with Hot Sauce
+Egg Appetizer
+Filled Lemons
+Grapefruit Cocktail
+Imitation Pate de Foi Gras
+Musk Melons
+Nut and Cheese Relish
+Peach Cocktail
+Pineapple and Banana Cocktail
+Raspberry Cocktail
+Red Pepper Canapés
+Salted Almonds
+Salted Peanuts
+Sardellen
+Sardine Canapés
+Strawberry Cocktail
+Stuffed Eggs
+Stuffed Yellow Tomatoes
+White Caviar
+
+
+SANDWICHES
+
+Anchovy
+Brown Bread
+Celery
+Cheese and Nut
+Chestnut
+Chicken
+Chicken with Mayonnaise
+Date and Fig
+Deviled Tongue
+Egg
+Egg and Olive
+Fig
+Fish
+Lettuce
+Minced Goose
+Mustard Sardine Paste
+Nut and Raisin
+Olive
+Poached Egg
+Ribbon
+Russian
+Salmon and Caviar
+Salmon and Brown Bread
+Sandwiches, How to make
+Sardine
+Surprise
+Toasted Cheese
+Tongue
+Veal
+White and Brown Bread
+
+
+SOUPS
+
+Artichoke
+Barley
+Barley and Vegetable
+Beer
+Beer (Parve)
+Beet--Russian Style
+Beet--Russian Style (Fleischig)
+Black Bean
+Borsht
+Bouillon
+Brown Flour
+Brown Stock
+Cherry
+Chicken, No. 1
+Chicken, No. 2
+Chicken Broth
+Cold Sour
+Consommé
+Cream Soup
+Cream Soup--How to Make
+Cream of Almond
+Cream of Asparagus
+Cream of Cauliflower
+Cream of Celery
+Cream of Corn
+Cream of Herring (Russian Style)
+Cream of Lettuce
+Cream of Lentil
+Cream of Tomato
+Cream Wine
+Dried Pea
+Farina
+Fish Chowder
+Fruit
+Green Kern
+Green Pea
+Green Pea Purée
+Julienne
+Leek
+Lentil (Linzen) No. 1
+Lentil (Linzen) No. 2
+Milk
+Milk and Cheese
+Mock Fish Chowder
+Mock Turtle
+Mulligatawny
+Mushroom and Barley
+Mutton Broth
+Noodle
+Okra Gumbo (Southern)
+Onion
+Oxtail
+Pigeon
+Potato
+Potato (Fleischig)
+Red Wine
+Rice Broth
+Schalet or Tscholnt (Shabbas Soup)
+Sour Milk
+Sour Soup (for Purim)
+Soup Stock, Directions
+Spinach
+Split Pea (Milchig)
+Tchorba (Turkish)
+Tomato
+Tomato with Rice
+Turkey
+Turnip
+Veal
+Vegetable
+Vegetable (Milchig)
+White Stock
+
+
+GARNISHES AND DUMPLINGS FOR SOUPS
+
+Baking Powder
+Croutons
+Drop
+Dumplings for Cream Soups
+Egg
+Egg Custard
+Egg Drop (Einlauf)
+Farina
+Flour Balls with Almonds
+Force-meat for Kreplech
+Fritter Beans
+Grated Irish Potato
+Kreplech or Butterflies
+Liver Kloesse
+Noodles
+Pfärvel or Grated Egg
+Plaetchen
+Schwem Kloesse
+Spatzen
+Sponge
+
+
+FISH
+
+Baked--Directions
+Baked Bass à la Wellington
+Baked Black Bass
+Baked Chopped Herring
+Baked Fish--Turkish Style
+Baked Flounders
+Baked Mackerel
+Baked Shad
+Boiled--Directions
+Boiled Salt Mackerel
+Boiled Trout
+Boned Smelts, Sautéd
+Broiled--Directions
+Broiled Salt Mackerel
+Cod Fish Balls
+Cream Salmon
+Croquettes of Fish
+Directions:
+  How to Bone
+  How to Clean
+  How to Open
+  How to Skin
+Filled Fish--Turkish Style
+Fillet of Sole à la Creole
+Fillet of Sole à la Mouquin
+Finnan Haddie
+Finnan Haddie and Macaroni
+Fish for Stock
+Fish with Garlic
+Fish with Horseradish Sauce
+Fish with Sauerkraut
+Fresh Cod or Striped Bass
+Fritada
+Frying Fish--Jewish Method
+Frying Fish--Another Method
+Gefillte Fisch
+Gefillte Fisch with Egg Sauce
+Hecht (Pickerel)
+Kedgeree
+Lemon Fish
+Marinirte
+Marinirte Herring (Pickled)
+Paprika Carp
+Pickle for Salmon
+Pike with Egg Sauce
+Piquant
+Remarks and Directions
+Redsnapper with Tomato Sauce
+Russian Fish Cakes
+Salmon Cutlet
+Salmon Loaf
+Salt Herring
+Sautéd--Directions
+Scalloped, No. 1
+Scalloped, No. 2
+Scalloped Fish Roe
+Shad Roe
+Soused Herring
+Stuffed Herring
+Sweet and Sour
+Sweet Sour
+Sweet Sour with Wine
+Swiss Creamed Fish
+Turkish Sauces for Fish
+  Agristoga
+  Ahilado
+  Zuemimo
+
+
+SAUCES FOR FISH AND VEGETABLES
+
+General Remarks
+Anchovy
+Bernaise
+Cream Mustard
+Cucumber
+Curry
+Drawn Butter
+Hollandaise
+Maître d'Hôtel Butter
+Mustard
+Pickle
+Piquante
+Quick Bernaise
+Sardellen or Herring
+Spanish
+Tartare
+Tomato
+Vinaigrette
+White (for Vegetables)
+
+
+SAUCES FOR MEATS
+
+Apple
+Bordelaise
+Brown
+Caraway
+Cranberry
+Garlic
+Horseradish, No. 1
+Horseradish, No. 2
+Kimmel
+Knoblauch
+Lemon
+Maître d'Hôtel
+Mint
+Mushroom
+Olive
+Onion
+Raisin
+Stewed Cranberries
+Wine
+
+
+FRYING
+
+Bread Crumbs, Prepared for Frying
+Frying--Directions
+To Render Goose, Duck or Beef Fat
+To Make Hard White Soap
+
+
+ENTRÉES
+
+Aspic (Sulz)
+Brains with Egg Sauce
+Brains, Sweet and Sour
+Boiled Tongue, Sweet and Sour
+Calf's Brains, Sour
+Calf's Brains, Fried
+Calf's Feet, Prunes and Chestnuts
+Calf's Feet, Scharf
+Calf's Foot Jelly, No. 1
+Calf's Foot Jelly, No. 2
+Calf's Liver Smothered in Onions
+Cauliflower Croquettes
+Chicken Croquette, No. 1
+Chicken Croquette, No. 2
+Chicken Fricassee with Noodles
+Chicken Livers
+Chicken à la Sweetbread
+Croquettes--Directions
+Croquettes of Calf's Brains
+Croquettes of Fish
+Deviled Brains
+Eggplant Croquettes (Roumanian)
+Filled Tongue
+Gansleber in Sulz
+Gansleber Purée in Sulz
+Gefillte Milz (Milt)
+Goose Liver
+Goose Liver Aspic
+Goose Liver with Glacéd Chestnuts
+Goose Liver with Mushroom Sauce
+Hashed Calf's Lung and Heart
+Home-made Chicken Tamales
+Jellied Chicken
+Kischkes
+Kischkes--Russian Style
+Meat Croquettes
+Meat and Boiled Hominy Croquettes
+Milt, Stewed
+Peanut and Rice Croquettes
+Pickled Beef Tongue
+Potato Croquettes
+Pressed Chicken
+Rice Croquettes, No. 1
+Rice Croquettes, No. 2
+Smoked Tongue
+Smothered Tongue
+Spanish Liver
+Sweetbreads
+Sweetbread Croquettes
+Sweetbread Glacé
+Sweetbread Sauté with Mushrooms
+Sweet Potato Croquettes
+Tripe à la Creole
+Tripe, Family Style
+Veal Croquettes
+Veal Sweetbread
+
+
+MEATS
+
+An Easy Pot Roast
+Baked Hash
+Beef Loaf
+Beefsteak, Broiled
+Beefsteak, Fried
+Bitki (Russian Hamburger Steak)
+Boiled Corned Beef
+Braised Oxtails
+Breast Flank (Short Ribs) and Yellow Turnips
+Breast of Mutton, Stewed with Carrots
+Breast of Veal, Roasted
+Brisket of Beef (Brustdeckel)
+Brisket of Beef with Sauerkraut
+Brunswick Stew
+Carnatzlich (Roumanian)
+Calf's Hearts
+Chopped Meat with Raisins (Roumanian)
+Curried Mutton
+Directions for Cooking Meats
+Enchiladas
+Fricasseed Veal with Cauliflower
+Fried Steak with Onions
+Gewetsh (Servian)
+Goulash, Hungarian
+Goulash, Russian
+Hamburger Steak
+Home-made Corned Beef
+Irish Stew
+Lamb Chops
+Lamb and Macaroni
+Lamb Stew--Tocane
+Left-over Meats
+Marrow Bones
+Meat Olives
+Meat Pie
+Meat and Spaghetti
+Mock Duck
+Mutton Chops
+Pan Roast Beef
+Pickled Meat--Home-made Corned Beef
+Pot Roast (Braised Beef)
+Roast Beef, No. 1
+Roast Beef, No. 2
+Roast Beef--Russian Style
+Roast Mutton with Potatoes
+Roast Veal
+Rolled Beef--Pot-Roasted
+Sauerbraten
+Short Ribs of Beef--Spanish
+Shoulder or Neck of Veal--Hungarian Style
+Smoked Beef
+Soup Meat
+Stewed Veal
+Stuffed Shoulder of Mutton
+Stuffed Shoulder of Veal
+Sulze von Kalbsfuesen
+To Broil Steak by Gas
+Vienna Roast
+Veal Loaf
+Vienna Sausage
+Wiener Braten (Vienna Roast)
+
+
+POULTRY
+
+Amastich
+Boiled Chicken, Baked
+Broiled Spring Chicken
+Broiled Squab
+Chicken en Casserole
+Chicken Curry
+Chicken Fricassee
+Chicken à la Italienne
+Chicken Paprika with Rice
+Chicken with Rice
+Chicken with Spaghetti en Casserole
+Chicken--Turkish Style
+Chili Con Carne
+Duck
+Duck à la Mode in Jelly
+Fried Spring Chicken
+Gaenseklein
+Geschundene Gans
+Giblets
+Goose Grieben (Cracklings)
+Goose Meat Preserved in Fat
+Minced Goose--Hungarian Style
+Pigeon Pie
+Pilaf--Russian Style
+Pilaf--Turkish Style
+Poultry, to Dress and Clean
+Roast Duck
+Roast Chicken
+Roast Goose
+Roast Goose Breast
+Roast Turkey
+Smoked Goose
+Smoked Goose Breast
+Smothered Chicken
+Spanish Pie
+Squab or Nest Pigeons
+Squab en Casserole
+Stewed Goose, Piquante
+Stuffed Chicken--Turkish Style
+Stuffed Goose Neck
+Stuffed Goose Neck--Russian Style
+To Truss Chicken
+Turkey Neck, Stuffed--Turkish Style
+
+
+STUFFINGS FOR MEAT AND POULTRY
+
+Bread Dressing for Fowl
+Chestnut Stuffing
+Crumb Dressing
+Meat Dressing for Poultry
+Potato Stuffing
+Raisin Stuffing
+To Stuff Poultry
+
+
+VEGETABLES
+
+Arday-Influs
+Asparagus
+Asparagus, Canned
+Asparagus, Hungarian
+Artichokes, French or Globe
+Artichokes, French with Tomato Sauce
+Artichokes, Jerusalem
+Baked Beans with Brisket of Beef
+Beans and Barley
+Beet Greens
+Beets, Baked
+Beets, Boiled
+Beets, Sour, Buttered
+Belgian Red Cabbage
+Boston Roast
+Brussels Sprouts
+Cabbage, to Boil
+Cabbage Boiled with Carrots
+Cabbage, Creamed New
+Cabbage, Filled
+Cabbage, Fried
+Cabbage, Red
+Cabbage, Red, with Chestnuts and Prunes
+Cabbage, Stewed
+Carrots
+Carrots Boiled with Cabbage
+Carrots with Brisket of Beef
+Carrots, Compote of--Russian Style
+Carrots, Flemish
+Carrots, Lemon
+Carrots and Green Peas
+Carrots, Simmered
+Cauliflower
+Cauliflower--Hungarian Style
+Cauliflower with Brown Crumbs
+Cauliflower (Roumanian)
+Cauliflower, Scalloped
+Cauliflower, Spanish
+Celeriac
+Celeriac, Purée of
+Celery, Creamed
+Celery with Chestnuts (Turkish)
+Chestnuts, Boiled
+Chestnuts with Celery (Turkish)
+Chestnuts and Prunes
+Chestnut Purée
+Chestnuts and Raisins
+Chestnuts, Roasted
+Cold Slaw
+Corn, Canned
+Corn off the Cob
+Corn on the Cob
+Corn and Potatoes
+Cucumbers, Fried
+Cucumbers, Stuffed
+Dandelions
+Dried Beans--Directions
+Dried Lima Beans, Baked
+Dried Pea Purée
+Eggplant, Baked
+Eggplant and Baked Tomatoes
+Eggplant, Broiled
+Eggplant, Fried
+Eggplant Fried in Oil--Turkish Style
+Eggplant (Roumanian)
+Farsole
+Farsole Dulce
+General Remarks
+Green Peas
+Green Peas with Pfärvel
+Green Peas and Rice
+Haricot Beans and Beef
+Hot Slaw
+Kal Dolmar
+Kale
+Kidney Beans with Brown Sauce
+Kohl-rabi
+Kohl-rabi with Breast of Lamb
+Lentils, Baked
+Lentil Sausages
+Lettuce
+Lettuce, Boiled
+Lima Beans, Green
+Linzen, Sweet Sour
+Meat Substitutes
+Mock Chili Con Carne
+Mushrooms, Broiled
+Mushrooms, Creamed
+Mushrooms, Scalloped
+Mushrooms, Sautéd
+Nahit (Russian Peas)
+Nut Loaf
+Nut Roast
+Okra, Boiled
+Onions, Boiled
+Onions, Scalloped
+Oyster-plant--Salsify
+Parsnips
+Pea Purée
+Peppers, Green
+Peppers, Green, Broiled
+Peppers, Stewed
+Peppers, Green, Stuffed with Vegetables
+Peppers, Stuffed
+Peppers, Stuffed (Arday-influs)
+Peppers Stuffed with Meat
+Peppers Stuffed with Nuts
+Potato Balls with Parsley
+Potato Cakes
+Potato Puff
+Potato Puff, Bohemian
+Potato Ribbon
+Potato Surprise
+Potatoes
+Potatoes for Twenty People
+Potatoes, Baked, No. 1
+Potatoes, Baked, No. 2
+Potatoes, Boiled
+Potatoes Boiled in their Jackets
+Potatoes with Caraway Seeds
+Potatoes and Corn
+Potatoes, Creamed
+Potatoes, Curried
+Potatoes, French Fried
+Potatoes, German Fried
+Potatoes au Gratin
+Potatoes Hashed Brown, Lyonnaise
+Potatoes--Hungarian Style
+Potatoes, Imitation New
+Potatoes, Mashed
+Potatoes, New
+Potatoes and Pears
+Potatoes, Roast
+Potatoes, Saratoga Chips
+Potatoes, Scalloped, No. 1
+Potatoes, Scalloped, No. 2
+Potatoes, Stewed
+Potatoes, Stewed with Onions
+Potatoes, Stewed Sour
+Potatoes, Stuffed
+Radishes
+Salsify
+Salsify, Scalloped
+Sauerkraut, Boiled
+Savoy Cabbage
+Savoy Cabbage with Rice
+Slaitta (Roumanian)
+Spanish Beans
+Spanish Onion Rarebit
+Spinach
+Spinach with Cream Sauce
+Spinach--Fleischig
+Squash, Stewed
+String or Green Snap Beans
+String Beans with Lamb
+String Beans, Sweet Sour
+String Beans with Tomatoes
+Succotash
+Sugar Peas
+Sweet Potatoes and Apples
+Sweet Potatoes, Boiled
+Sweet Potatoes, Candied
+Sweet Potatoes, Fried
+Sweet Potatoes, French Fried
+Sweet Potatoes, Plums and Meat
+Sweet Potatoes, Roast
+Sweet Potatoes Roast with Meat
+Sweet Sour Beans
+Sweet Sour Beans and Linzen
+Swiss Chard
+Tomato Custards
+Tomato Purée
+Tomatoes, Baked, and Eggplant
+Tomatoes, Canned, Stewed
+Tomatoes, Creole
+Tomatoes, Fried
+Tomatoes, Green, Fried
+Tomatoes with Rice
+Tomatoes, Scalloped
+Tomatoes, Stewed
+Tomatoes, Stuffed
+Tsimess
+Turnips
+Turnips, Boiled
+Turnips, Hashed
+Vegetables
+Vegetable Hash
+Vegetable Meat Pie
+Wax Beans, Sweet and Sour
+
+
+TIME TABLE FOR COOKING
+
+Boiling Meats
+Broiling Meats
+Cooking Vegetables
+Roasting Meats
+
+
+SALAD DRESSINGS
+
+Boiled
+Boiled with Olive Oil (Parve)
+Colored Mayonnaise
+Dressing for Cold Slaw
+Dressing for Lettuce
+French
+Mayonnaise
+Mayonnaise Especially for Salmon
+Mayonnaise, White
+Mayonnaise with Whipped Cream
+Mustard
+Russian
+Sour Cream
+
+
+SALAD AND SALAD DRESSINGS
+
+Directions for Making
+To Marinate
+Asparagus
+Banana Dainty
+Beet
+Beet and Cauliflower
+Bohemian
+Brain
+Cauliflower
+Celery Root Baskets
+Celery Root, Boiled
+Chestnut
+Chicken
+Chicken for Twenty People
+Chiffonade
+Cold Slaw or Cabbage
+Cottage Cheese
+Cream Cheese
+Cream Cheese with Pineapple
+Cucumber
+Eggplant--Roumanian Style
+Eggplant--Turkish Style
+Fish
+Fish for Twenty People
+Fruit
+Fruit and Nut
+Grape-fruit
+Green
+Green Pepper for Salad
+Herring, No. 1
+Herring, No. 2
+Hungarian Fruit
+Hungarian Vegetable
+Lettuce
+Lima Beans
+Mackerel
+Marshmallow
+Mayonnaise of Flounder
+Monterey
+Neapolitan
+Niagara
+Nut
+Pepper
+Peppers and Cheese
+Polish or Piquant
+Potato, No. 1
+Potato, No. 2
+Potato, No. 3
+Russian
+Russian Fruit
+Salmon
+Squash--Turkish Style
+String Bean
+Sweetbread
+Tomato (French Dressing)
+Tomato, Mayonnaise of (whole)
+Tomatoes, Stuffed
+Tomatoes, Stuffed, Cheese
+Veal
+Waldorf
+Water-Lily (Egg)
+
+
+FRESH FRUITS AND COMPOTE
+
+Apple Compote
+Apple Delight
+Apple Float
+Apple Sauce, Victoria
+Baked Apples
+Baked Prunes
+Baked Rhubarb
+Bananas
+Blueberries
+Chilled Bananas
+Compote of Pears
+Compote of Raspberries
+Dried Fruits
+Fig Sauce
+Fried Apples
+Frosted Apples
+Grape-fruit
+Huckleberry Compote
+Oranges
+Peaches
+Peach Compote
+Pineapple
+Pineapple Compote
+Pineapple Soufflé
+Prune Soufflé
+Prunes without Sugar
+Raspberry
+Raspberry and Currants
+Ripe Tomatoes
+Rhubarb Sauce
+Snowflakes
+Steamed Prunes
+Stewed Prunes
+Strawberries
+Sweet Apples, Steamed
+Sweet Entrée of Ripe Peaches
+Tutti-Frutti
+Watermelons
+
+
+MEHLSPEISE (FLOUR FOODS)
+
+Almond Strudel
+Apple Slump
+Apple Kugel
+Apple Schalet, No. 1
+Apple Schalet, No. 2
+Apple Strudel, No. 1
+Apple Strudel, No. 2
+Bairische Dampfnudeln, No. 1
+Bairische Dampfnudeln, No. 2
+Birne Kloesse
+Boiled Apple Dumplings
+Boiled Macaroni
+Baked Macaroni with Cheese
+Broad Noodles
+Carrot Schalet
+Cabbage Strudel
+Cheese Kreplich
+Cherry Roley Poley
+Cherry Strudel
+Dough for Schalet (Merber Deck)
+Dumplings for Stew
+Egg Barley or (Geroestete Fervelschen)
+Farina Dumplings
+Huckleberry Dumplings
+Kaese Kracpfli
+Kartoffel Kloesse
+Kraut Kugel
+Kugel
+Leberknadel
+Mandel Strudel
+Merber Deck
+Milk Noodles
+Noodle Kugel
+Noodle Schalet
+Noodles
+Noodles and Apples
+Noodles and Mushrooms
+Noodles with Butter
+Noodles with Cheese
+Pfärvel
+Pfärvel--Fleischig
+Peach Dumplings
+Pear Dumplings
+Pear Kugel
+Plum Knoedel (Hungarian)
+Potato Dumplings
+Potato Noodles
+Potato Pudding, Boiled
+Potato Schalet
+Quark Strudel (Dutch Cheese)
+Rahm Strudel
+Rice Strudel
+Rice Kugel
+Savory Macaroni
+Scalloped Noodles and Prunes
+Scharfe Kugel
+Seven Layer Schalet
+Shabbas Kugel
+Sour Spatzen
+Spaetzlen or Spatzen
+Spaghetti
+Strudel aus Kalbslunge
+Sweet Potato Pudding
+Wiener Kartoffel Kloesse
+
+
+CEREALS
+
+Apples with Rice
+Baked Apple with Oatmeal
+Baked Rice
+Barley
+Boiled Rice
+Boiled Rice with Pineapple
+Cold Oatmeal
+Cornmeal Mush
+Directions for Cooking
+Eggs Baked in Rice
+Farina
+Hominy
+Laws about Cereals
+Left-over Cereals
+Marmelitta
+Oatmeal with Cheese
+Oatmeal Porridge
+Pilaf
+Polenta
+Rice and Nut Loaf
+Rice in Milk
+Rice with Grated Chocolate
+Sago
+Sautéd Cornmeal Mush
+Spanish Rice
+Steamed Rice
+Sweet Rice
+Tapioca
+Wheat Cereals
+
+
+EGGS
+
+Baked
+Baked with Cheese
+Baked with Tomatoes
+Boiled
+Corn Omelet
+Curried
+Egg Piquant
+Egg Rarebit
+Eggs à la Mexicana
+Eggs en Marinade
+Eggs, Poached or Dropped
+Eggs Poached in Tomato Sauce
+Eggs with Cream Dressing
+Eggs with Fresh Mushrooms
+Fricasseed
+Fried
+Herb Omelet
+Krosphada
+Omelet for One
+Plain Omelet
+Poached with Fried Tomatoes
+Remarks
+Rum Omelet
+Scalloped
+Scalloped (Fleischig)
+Scrambled
+Scrambled with Brains
+Scrambled with Sausage
+Smoked Brisket of Beef and Eggs
+Soufflé Omelet
+Spanish
+Spanish Omelet
+Sweet Almond Omelet
+Sweet Omelet
+Sweet Omelet for One
+To Keep Egg Yolks
+To Preserve Eggs
+Tomato with Egg
+White Sauce Omelet
+
+
+CHEESE
+
+Cheese Balls, No. 1
+Cheese Balls, No. 2
+Cheese Bread
+Cheese Fondue
+Cheese Omelet
+Cheese Soufflé
+Cheese and Sweet Green Peppers
+Cheese Timbals for Twelve People
+Cottage Cheese (Pot Cheese)
+Crackers and Cheese
+Delicious Cream Cheese, A
+Golden Buck
+Green Corn, Tomatoes and Cheese
+Koch Kaese (Boiled Cheese)
+Macaroni Cheese
+Ramekins of Eggs and Cheese
+Rice and Cheese
+Tomatoes, Eggs and Cheese--Hungarian Style
+Welsh Rarebit
+
+
+BREAD
+
+Arme Ritter
+Barches
+Bread Sticks
+Buns
+Butterbarches
+Buttered Toast
+Cinnamon Toast for Tea
+Crescent Rolls
+Flour
+French Rolls
+Gluten
+Graham
+Home-made Yeast
+Individual Loaves
+Milk or Cream Toast
+Potato
+Potato-Rye
+Raisin
+Raisin or Currant Buns
+Rolled Oats
+Rolls
+Rye (American), No. 1
+Rye, No. 2
+Tea Rolls
+To Make Bread
+Variety Bread
+White Bread
+Yeast
+Zwiebel Platz
+
+
+COFFEE CAKES (KUCHEN)
+
+Abgeruehrter Kugelhopf
+Apple Cake or Kuchen
+Baba à la Parisienne
+Berliner Pfannkuchen
+Bohemian Kolatchen
+Bola
+Bunt, Plain
+Cheap Coffee Cake, A
+Cherry Cake or Kuchen
+Cheese Cake or Pie
+Cinnamon Rolls
+Coffee Cake or Kuchen Dough
+Chocolate Coffee Cake
+French Coffee Cake
+Fresh Prune Kuchen
+Huckleberry Cake
+Huckleberry Pie
+Kaffee Kuchen (Cinnamon)
+Kindlech
+Krapfen (Purim)
+Mohntorts
+Mohn Cakes, Small
+Mohn (Poppy Seed) Roley Poley
+Mohn Wachtel
+Napf Kuchen
+Peach Kuchen
+Pocket Books
+Prune Kuchen
+Puffs (Purim)
+Rendered Butter
+Savarin
+Schnecken
+Sour Cream Kolatchen
+Spice Roll
+Stollen
+Tea Cakes, Russian
+Topfa Dalkeln (Cheese Cakes)
+Wiener Kipfel
+Wiener Studenten Kipfel
+Yeast Krantz
+Zwieback
+
+
+MUFFINS AND BISCUITS
+
+Baking-Powder
+Baking-Powder Batters
+Baking Powder Biscuits
+Bran Bread
+Bran Muffins
+Brown Bread
+Cinnamon Buns
+Corn Bread
+Corn Muffins, No. 1
+Corn Muffins, No. 2
+Crullers
+Dough for Open Face Pies
+Doughnuts
+Doughnuts, French
+Drop Biscuits
+Fruit Wheels
+Gingerbread
+Gingerbread, Eggless with Cheese
+Gingerbread Gems, Eggless
+Gluten Gems
+Graham Muffins
+Johnnie Cake
+Muffins
+Popovers
+Rice Muffins
+Rye Flour Muffins
+Sour Milk Biscuits
+Strawberry Short Cake (Biscuit Dough)
+Waffles, One Egg
+Waffles, Three Egg
+Wheat Muffins
+White Nut Bread
+
+
+PANCAKES, FRITTERS, ETC.
+
+Apple Fritters
+Bell Fritters
+Blintzes
+Bread Pancakes
+Buckwheat Cakes
+Cheese Blintzes
+Corn Fritters
+Dried Pea Fritters or (Erbsen Lievanzen)
+French Pancakes
+French Puffs
+Fritter Batter
+German Pancakes, No. 1
+German Pancakes, No. 2
+German Pancakes, No. 3
+Griddle Cakes
+Grimslich
+Macrotes
+Matrimonies
+Noodle Puffs
+Orange Fritters
+Pineapple Fritters
+Potato Cakes
+Potato Pancakes
+Queen Fritters
+Rice Pancake or Griddle Cakes
+Shavings (Kraus-Gebackenes)
+Snip Noodles, Fried
+Snowballs (Hesterliste)
+Sour Milk Pancakes
+Squash Fritters
+Sweet Blintzes
+Vegetable Fritters
+Windbeutel
+
+
+CAKES
+
+General Directions
+To Bake
+Angel Food
+Apple Jelly Cake
+Apple Sauce Cake
+Almond Cake or Mandel Torte, No. 1
+Almond Cake or Mandel Torte, No. 2
+Blitz Kuchen
+Bremen Apple Torte
+Brod Torte
+Bunt Kuchen (Baking-Powder)
+Burnt Almond Torte
+Caramel Layer Cake
+Chestnut Torte
+Chocolate Brod Torte
+Chocolate Eclairs
+Chocolate Layer Cake
+Chocolate Torte
+Cinnamon Cake (Baking-Powder)
+Cocoanut Layer Cake
+Coffee Cake, German
+Coffee Cake, Quick
+Covered Cheese Cake
+Cream Layer Cake
+Cream Puffs
+Cup Cake
+Date Torte
+Dobos Torte
+Dominoes
+Eggless, Butterless, Milkless Cake
+Fruit or Wedding Cake
+Gold Cake
+Grafton Layer Cake
+Grafton Small Cake
+Green-tree Layer Cake and Icing
+German Hazelnut Torte
+Huckleberry Cake
+Jelly Roll
+Koenig Kuchen
+Lady Fingers
+Lemon Cake
+Linzer Torte
+Little French Cakes
+Loaf Cocoanut Cake
+Marble Cake
+Mocha Torte
+Nut Cake
+Nut Honey Cake
+One Egg Cake
+Orange Cake
+Peach Shortcake
+Potato Cake
+Pound Cake
+Rye Bread Torte
+Russian Punch Torte
+Sand Torte
+Spice Cake
+Sponge Cake
+Sponge Cakes, Small
+Sunshine Cake
+Time-table for Baking
+Vienna Prater Cake
+Walnut Torte, No. 1
+Walnut Torte, No. 2
+Wedding Cake
+White Cake
+Zwieback Torte
+
+
+ICINGS AND FILLINGS FOR CAKES
+
+Almond Icing
+Banana Filling
+Boiled Icing
+Chocolate Glazing
+Chocolate Icing, Unboiled
+Cocoanut Icing
+Coffee Filling
+Cream Filling
+Fig Filling
+Instantaneous Frosting
+Lemon Extract
+Lemon Jelly for Layer Cake
+Lemon Peel
+Maple Sugar Icing
+Marshmallow Filling
+Mocha Frosting
+Nut Icing
+Orange Icing
+Plain Frosting
+Unboiled Icing
+Vanilla Extract
+White Caramel Icing
+
+
+PIES AND PASTRY
+
+Apple Custard Pie
+Apple Fladen (Hungarian)
+Apple Pie, No. 1
+Apple Pie, No. 2
+Banbury Tarts
+Blackberry and Currant Pie
+Blaetter Teig
+Cheese Straws
+Cherry Pie, No. 1
+Cherry Pie, No. 2
+Cocoanut Pie
+Cocoanut Lemon Pie
+Cream Pie
+Fleischig Pie Crust
+Fruit Tartlets
+Grape Pie
+Grated Apple Pie
+Huckleberry Pie
+Individual Apple Dumplings
+Lamplich
+Lemon Pie, No. 1
+Lemon Pie, No. 2
+Lemon Tart (Fleischig)
+Linser Tart
+Macaroon Tarts
+Meringue, To Make and Bake
+Mince Pie
+Mirlitious
+Mock Cherry Pie
+Mock Mince Pie
+Mohntorte
+Parve Cookie and Pie Dough
+Peach Pie, No. 1
+Peach Pie, No. 2
+Peach Cream Pie
+Peach Cream Tarts
+Pie Crust (Merber Teig)
+Pineapple Pie, No. 1
+Pineapple Pie, No. 2
+Plum Pie
+Prune Pie
+Prune and Raisin Pie
+Puff Paste
+Pumpkin Pie
+Rhubarb Pie
+Snowballs
+Strawberry Pie
+Sweet Potato Pie
+Tartlets
+Vienna Pastry for Kipfel
+Vinegar Pie
+Whipped Cream Pie
+
+
+COOKIES
+
+General Directions
+Almond Macaroons, No. 1
+Almond Macaroons, No. 2
+Almond Macaroons with Figs
+Almond Sticks
+Almond Sticks--Fleischig
+Anise Seed Cookies
+Anise Zwieback
+Baseler Loekerlein (Honey Cakes)
+Caraway Seed Cookies
+Cardamom Cookies
+Chocolate Cookies
+Citron Cookies
+Cocoanut Kisses
+Cornflake Cocoanut Kisses
+Croquante Cakes
+Date Macaroons
+Dutch Stuffed Monkeys
+Filled Butter Cakes
+Ginger Wafers
+Hamburger Cookies--Old Fashioned
+Honey Cake, No. 1 and 2
+Honey Corn Cakes
+Hungarian Almond Cookies
+Hurry Ups (Oatmeal)
+Kindel
+Lebkuchen
+Lebkuchen, Old-Fashioned
+Lekach
+Mandelchen
+Merber Kuchen
+Molasses Cookies, Old-Fashioned
+Mother's Delicious Cookies (Merber Kuchen)
+Nutmeg Cakes--Pfeffernuesse
+Parve Cookies
+Pecan, Walnut or Hickory Nut Macaroons
+Plain Wafers
+Poppy Seed Cookies
+Purim Cakes
+Sour Milk Cookies
+Springele
+Sugar Cookies
+Teiglech
+Vanilla Cookies
+
+
+DESSERTS
+
+Ambrosia
+Apple and Honey Pudding
+Apple and Lady Finger Pudding
+Apple Slump
+Apple Snow
+Apple Tapioca Pudding
+Auflauf
+Bird's Nest Pudding
+Black Bread Pudding
+Blanc Mange
+Bohemian Cream
+Boiled Custard
+Bread Pudding
+Brown Betty
+Caramel Custard
+Cherry Pudding
+Chestnut Pudding
+Chocolate Cornstarch Pudding
+Chocolate Custard
+Corn Pudding
+Cornmeal Pudding
+Cup Custard for Six
+Dessert with Whipped Cream
+Dimpes Dampes
+Farina Pudding with Peaches
+Fig Dessert
+Floating Island
+Huckleberry Pudding
+Ice-box Cake
+Leaf Puffs
+Lemon Puffs
+Lemon Sauce
+Macaroon Island
+Pistachio Cream
+Prune Custard
+Prune Pudding
+Prune Whip
+Pudding à la Grande Belle
+Queen Bread Pudding
+Queen of Trifles
+Red Raspberry or Currant Float
+Rhubarb Pudding
+Rice Custard
+Rice Pudding
+Rothe Gritze
+Sago Pudding with Strawberry Juice
+Scalloped Peaches
+Strawberries à la Bridge
+Suet Pudding with Pears
+Tipsy Padding
+Tapioca Custard
+Whipped Cream
+
+
+STEAMED PUDDINGS
+
+Almond Pudding
+Carrot Pudding
+Cherry Pudding
+Date Pudding
+Directions for Steaming
+Honey Pudding
+Napkin Pudding
+Noodle Pudding
+Peach Pudding
+Plum Pudding for Thanksgiving Day
+Plum Pudding, No. 2
+Prince Albert Pudding
+Prune Pudding
+Rye Bread Pudding
+Steamed Berry Pudding
+
+
+PUDDING SAUCES
+
+Brandy Sauce
+Caramel Sauce
+Chocolate Sauce, Nos. 1 and 2
+Cream Sauce
+Foam Sauce
+Fruit Sauce
+Hard Sauce
+Jelly Sauce
+Kirsch Sauce
+Lemon Sauce, Nos. 1 and 2
+Prune Sauce
+Vanilla Sauce or Cream
+Wine Sauce, Nos. 1 and 2
+
+
+FROZEN DESSERTS
+
+Apricot Ice
+Apricot Ice Cream
+Banana Ice Cream
+Biscuit Tortoni, Nos. 1 and 2
+Café à la Glacé
+Canned Fruit, Frozen
+Cherry Diplomate
+Chocolate Ice Cream, Nos. 1 & 2
+Coffee Ice Cream
+Freezing Creams and Water Ices
+Frozen Cream Cheese with Preserved Figs
+Frozen Custard
+Frozen Puddings, Directions
+Fruit Sherbets
+Lemon Ginger Sherbet
+Lemon Ice
+Maple Bisque
+Maple Mousse
+Mocha Mousse
+Nesselrode Pudding
+Orange Ice
+Peach Ice Cream
+Peter Pan Dessert
+Pineapple Ice
+Pineapple Ice Cream
+Preparing Salt
+Punch Ices
+Raspberry Ice
+Rum Pudding
+Strawberry Ice Cream
+Tutti-Frutti Ice Cream
+Vanilla Ice Cream, No. 1
+Vanilla Ice Cream, No. 2
+Watermelon Sherbet
+
+
+CANDIES AND SWEETS
+
+Candied Cherries, Pineapple and other Fruits
+Dates, Stuffed with Fondant
+Dates, Stuffed with Ginger and Nuts
+Divinity
+Frosted Currants
+Fruit Loaf
+Fudge
+Glacé for Candies
+Orange Chips
+Pinoche
+Stuffed Dates
+Stuffed Figs
+Stuffed Prunes
+White Fondant
+
+
+BEVERAGES
+
+Blackberry Cordial
+Blackberry Wine
+Breakfast Cocoa
+Cherry Bounce
+Cherry Brandy
+Cherry Syrup
+Chocolate Nectar
+Chocolate Syrup
+Clabbered Milk
+Claret Cup
+Coffee
+Coffee
+Coffee for Twenty People
+Cold Egg Wine
+Cordial
+Delicious and Nourishing Summer Drink
+Egg Lemonade
+Egg Nog
+Filtered Coffee
+French Coffee
+Fruit Drinks
+Fruit Syrups
+Fruit Punch for Twenty People
+Fruit Juices--Other
+Glueh (Hot Wine)
+Hot Chocolate
+Iced Chocolate
+Iced Coffee
+Lemonade in Large Quantities
+Maraschino Lemonade
+Milk Lemonade
+Mulled Wine
+Orangeade
+Pineapple Lemonade
+Quick Lemonade
+Raspberry Vinegar
+Reception Cocoa
+Russian Iced Tea
+Sherry Cobbler
+Soda Cream
+Strawberry Sherbet
+Tea
+Tea, Russian Style
+Turkish Coffee
+Unfermented Grape Juice
+
+
+CANNED FRUITS
+
+General Rules
+Baked Crab-apple Preserves
+Baked Cranberry or Cherry Preserves
+Baked Quinces
+Baked Sickel Pears
+Canning Fruit, Baked in Oven
+Canning Fruit, in a Water Bath
+Canning in the Preserving Kettle
+Canned
+  Blackberries
+  Blueberries
+  Cherries
+  Cherries for Pie
+  Currants
+  Gooseberries
+  Pears
+  Peaches
+  Peaches
+  Pineapple
+  Pineapple
+  Plums
+Quinces
+  Raspberries
+  Raspberries and Currants
+  Rhubarb
+  Rhubarb Ready for Use
+  Strawberries
+Sterilizing Jars, etc.
+
+
+JELLIES AND PRESERVES
+
+General Remarks
+Jelly Glasses--To Cover
+Apple Jelly
+Blackberry Jelly
+Crab-apple Jelly
+Cranberry Jelly
+Currant Jelly
+Grape Jelly
+Neapolitan Jelly
+Quince Jelly
+Raspberry Jelly
+Raspberry and Currant Jelly
+Strawberry Jelly
+To Test Jelly Made at Home
+Utensils for Jelly Making
+Winter Jelly, A
+
+
+PRESERVED FRUIT
+
+Amber Marmalade
+Apple Butter
+Apple and Quince Conserve
+Cherry Conserve
+Cherry Marmalade
+Citron Preserve
+Damson Jam
+German Prune Butter
+Gingered Pears
+Gooseberry Relish
+Grape Conserve
+Grape Preserves
+Jellied Quinces
+Marmalade--Directions
+Orange Marmalade
+Peach Butter
+Peach Syrup
+Pickled
+  Cantaloupe or Muskmelons
+  Crab-apples
+  Figs
+  Husk Tomatoes
+  Peaches
+  Pears
+  Plums
+Plum Conserve, No. 1
+Plum Conserve, No. 2
+Preserved
+  Blackberries
+  Cherries
+  Damson Plums
+  Figs
+  Peaches
+  Pineapple
+  Quinces
+  Strawberries
+Quince Cheese
+Raisin Compote
+Raspberry Jam
+Rhubarb and Orange Marmalade
+Spiced or Pickled Apples
+Spiced or Pickled Cherries
+Spiced Cucumbers
+Spiced German Plums
+Spiced Grapes
+Strawberries and Pineapple
+Strawberries in the Sun
+Tomatoes
+Watermelon Pickle
+
+
+BRANDIED FRUITS
+
+Brandied Cherries
+Brandied Peaches
+Brandied Pears
+Brandied Quinces
+French Prunes in Cognac
+Melange
+
+
+CANNED VEGETABLES
+
+Directions for Canning
+
+
+VEGETABLES PRESERVED IN BRINE
+
+Boiled Beans
+Corn
+Early Fall Vegetables
+Mock Olives (Plums)
+String Beans (Raw)
+
+
+PICKLES AND RELISHES
+
+Beet and Horseradish Relish
+Cabbage Beet and Horseradish Relish
+Chow Chow
+Corn Relish
+Cucumbers in Oil
+Delicious Mustard Pickles (Senfgurken)
+Dill Pickles for Winter Use
+Directions for Making Pickles
+Green Dill Tomatoes
+Green Tomato Pickle (French Pickle)
+Mixed Pickle Dressing
+Mother's Dill Pickles
+Mushroom Catsup
+Mustard Pickle
+Pepper Mangoes
+Piccalilli
+Pickled Beans
+Pickled Beets
+Pickled Cauliflower
+Pickled Onions
+Pickled Red Cabbage (Hungarian Style)
+Prepared Mustard
+Salt Pickles
+Salzgurken
+Sauerkraut
+Small Dill Pickles
+Sweet Pickles
+Teufelsgurken (Hot Pickles)
+Tomato Catsup
+Tomato Sauce (Chili)
+
+
+PASSOVER DISHES
+
+Almond Balls for Soup
+Almond Cake
+Almond Hills
+Almond Macaroons
+Almond Pudding, No. 1 and 2
+Apple Pudding
+Apple Sponge Pudding
+Batter Pudding
+Beefsteak Pie
+Beet Preserves (Russian)
+Beolas
+Birmoilis (Turkish)
+Candied Lemon and Orange Peel
+Carrot Pudding
+Chrimsel, Nos. 1 and 2
+Chocolate Cake
+Cinnamon Sticks
+Cocoanut Pudding
+Cookies
+Date Cake
+Egg Marmalade
+English Lemon Stewed Fish
+Filled Matzoth Kleis
+Filling for Chrimsel
+Foam Torte
+German Puffs
+Grated Apple Pudding
+Hasty Pudding
+How to Set the Table for the Seder Service
+Imberlach
+Kentucky Chrimsel
+Kremslekh
+Lemon Cream Filling
+Lemon Preserves
+Mamouras (Turkish)
+Marrow Dumplings
+Matzoth
+  Charlotte, Nos. 1 and 2
+  Dipped in Eggs, No. 1
+  Dipped in Eggs, No. 2
+  Eirkuchen
+  Kleis, No. 1
+  Kleis, No. 2
+  Kugel
+  Meal Cake
+  Meal Kleis, No. 1
+  Meal Kids, No. 2
+  Meal Macaroons
+  Meal Noodles
+  Plum Pudding
+  with Scrambled Eggs (Ueberschlagene Matzoth)
+  Shalet
+  Spice Cake
+Meat Blintzes
+Mina (Turkish)
+Mock Whipped Cream
+Palestine Soup
+Pesach Borsht
+Pesach Cake with Walnuts
+Pie Crust
+Potato Flour Noodles
+Potato Flour Pudding
+Potato Flour Sponge Cake
+Potato Marbles
+Potato Plum Knoedel (Hungarian)
+Potato Pudding
+Prunes
+Prune Blintzes
+Radish Preserves (Russian Style)
+Raisin Wine, Nos. 1 and 2
+Red Mullet in Cases
+Rosel, Beet Vinegar
+Rum Sauce
+Scrambled Matzoth
+Sole with Wine (French Recipe)
+Sponge Cake, Nos. 1 and 2
+Stewed Sweetbreads
+Strawberry Dessert
+Strawberry Shortcake with Matzoth Meal
+Sugar Syrup
+Wine Sauce
+Yom-Tov Soup
+Zwiebel Matzoth
+
+
+
+*ALPHABETICAL INDEX*
+
+*A*
+
+Abgeruehrter Kugelhopf
+Agristoga Sauce for Fish
+Ahilado (Sauce for Fish)
+Almond
+  Balls
+  Burnt, Torte
+  Cake
+  Cake
+  Cream of
+  Hills
+  Icing
+  Macaroons
+  Macaroons
+  Macaroons with Figs
+  Pudding
+  Sticks
+  Sticks--Fleischig
+Amastich
+Amber Marmalade
+Ambrosia
+Anchovy Canapés
+Anchovy Canapés with Tomatoes
+Anchovy Sandwiches
+Anchovy Sauce
+Angel Food
+Anise Seed Cookies
+Appetizers
+Apple
+  and Honey Pudding
+  and Lady Finger Pudding
+  and Quince Conserve
+  Baked
+  Baked with Oatmeal
+  Butter
+  Cake
+  Compote
+  Custard Pie
+  Delight
+  Fladen
+  Float
+  Fried
+  Fritters
+  Frosted
+  Jelly
+  Jelly Cake
+  Kuchen
+  Pickled
+  Pie
+  Pudding
+  Sauce
+  Sauce Cake
+  Sauce, Victoria
+  Slump
+  Snow
+  Spiced
+  Sponge Pudding
+  Sweet, Steamed
+  Tapioca Pudding
+  with Rice
+Apricot Ice
+Apricot Ice Cream
+Arday-influs
+Arme Ritter
+Artichoke, Jerusalem
+Artichoke Soup
+Artichokes, French or Globe
+Artichokes, French, with Tomatoes
+Asparagus
+  Canned
+  Cream of
+  (Hungarian)
+  Salad
+Aspic
+Auflauf
+
+
+*B*
+
+Baba à la Parisienne
+Bairische Dampfnudeln
+Baked
+  Cherry Preserves
+  Crab-apple Preserve
+  Cranberry Preserves
+  Quince Preserves
+  Sickel Pear Preserves
+Baking-Powder
+  Batters
+Biscuits
+  Bunt Kuchen
+  Cinnamon Cake
+  Dumplings
+  German Coffee Cake
+Banana Dainty
+Banana Filling
+Banana Ice Cream
+Bananas
+Bananas, Chilled
+Banbury Tarts
+Barches
+Barley
+Barley and Vegetable Soup
+Barley Soup
+Baseler Loekerlein
+Bass, Black, Baked
+Bass, Baked, à la Wellington
+Batter Pudding
+Bean, Black, Soup
+Beans and Barley
+  Baked with Brisket of Beef
+  Dried
+  Dried Lima, Baked
+  Green Lima
+  Green Snap
+  Haricot and Beef
+  Kidney, with Brown Sauce
+  Pickled
+  Spanish
+  String
+  String, Boiled, Preserved in Brine
+  String, Raw, Preserved in Brine
+  String, Sweet and Sour
+  String, with Lamb
+  String, with Tomatoes
+  Sweet Sour
+  Sweet Sour and Linzen
+  Wax, Sweet and Sour
+Beef, An Easy Pot Roast of
+  Boiled, Corned
+  Braised, Pot Roast
+  Breast, Flank with Yellow Turnips
+  Brisket of, Brustdeckel
+  Brisket of, with Sauerkraut
+  Corned (Home-made)
+  Fat, to render
+  Loaf
+  Pan Roast
+  Pickled
+  Pot Roast
+  Roast
+  Roast, Russian Style
+  Roast, Vienna
+  Rolled, Pot Roasted
+  Short Ribs of, Spanish
+  Smoked
+  Smoked Brisket of, with Eggs
+  Tongue, Pickled
+Beefsteak, Broiled
+Beefsteak, Fried
+Beefsteak, Fried with Onions
+Beefsteak Pie
+Beefsteak to Broil by Gas
+Beer Soup
+Beer Soup (Parve)
+Beet Greens
+  and Cauliflower Salad
+  and Horseradish Relish
+  Preserves (Russian)
+  Salad
+  Soup (Russian)
+  Soup (Russian) Fleischig
+Beets, Baked
+  Boiled
+  Pickled
+  Sour Buttered
+Bell Fritters
+Beolas
+Berliner Pfannkuchen
+Bernaise, Sauce
+Beverages
+Bird's Nest Pudding
+Birmoilis (Turkish)
+Birne Kloesse
+Biscuit Tortoni
+Bitki (Russian)
+Blackberry and Currant Pie
+Blackberry Cordial
+Blackberry Jelly
+Blackberry Wine
+Blackberries, Canned
+Blackberries, Preserved
+Black Bread Pudding
+Black Olives
+Blaetter Teig
+Blanc Mange
+Blintzes
+  Cheese
+  Meat
+  Prune
+  Sweet
+Blitz Kuchen
+Blueberries
+Blueberries, Canned
+Bohemian Cream
+Bohemian Salad
+Bola
+Bordelaise Sauce
+Borsht
+Boston Roast
+Bouillon
+Brain (Appetizer)
+Brain Salad
+Brains with Egg Sauce
+Brains, Sweet and Sour
+Bran Muffins
+Brandied Fruits
+Brandy Sauce
+Braune Mehlsuppe
+Bread
+  Bran
+  Brown
+  Brown, Sandwiches
+  Corn
+  Crumbs, Prepared for Frying
+  Dressing for Fowl
+  Graham
+  Gluten
+  Individual Loaves
+  Pancakes
+  Potato
+  Potato, Rye
+  Pudding, Rye
+  Raisin
+  Rolled Oats
+  Rye (American)
+  Rye
+  Sticks
+  To make
+  Variety
+  White
+  White and Brown, Sandwiches
+  White Nut
+Bremen Apple Torte
+Brod Torte
+Brown Betty
+Brown Sauce
+Brown Stock
+Brunswick Stew
+Brussels Sprouts
+Bütterbarches
+Buns
+  Cinnamon
+  Currant
+  Raisin
+Bunt Kuchen
+
+
+*C*
+
+Cabbage, Beet and Horseradish Relish
+  Belgian Red
+  Boiled with Carrots
+  Creamed, New
+  Filled
+  Fried
+  Red
+  Red, with Chestnuts and Prunes
+  Red, Pickled, Hungarian Style
+  Salad
+  Savoy
+  Savoy, with Rice
+  Stewed
+  To Boil
+Café à la Glacé
+Cakes
+Cakes--General Directions for Making
+Cakes, To Bake
+Calf's Brains, Fried
+Calf's Brains, Sour
+Calf's Feet, Prunes and Chestnuts
+Calf's Feet, Scharf
+Calf's Foot Jelly
+Calfs' Hearts
+Calf's Liver, Smothered in Onions
+Calf's Lung and Heart, Hashed
+Canapés
+Candied Fruits
+Candied Lemon and Orange Peel
+Candies and Sweets
+Canned Fruit, Frozen
+Canned Fruits
+  General Rules
+  Sterilizing Jars, etc.
+Canned Vegetables
+Canning Fruit Baked in Oven
+Canning Fruit in a Water Bath
+Canning in the Preserving Kettle
+Cantaloupes, Pickled
+Caramel Custard
+Caramel Layer Cake
+Caramel Sauce
+Caramel White Icing
+Caraway Seed Cookies
+Caraway Sauce
+Cardamom Cookies
+Carnatzlich (Roumanian)
+Carp, Paprika
+Carrot Pudding
+Carrots
+  and Peas
+  Boiled with Cabbage
+  Compote of, Russian Style
+  Flemish
+  Lemon
+  Simmered
+  with Brisket of Beef
+Cauliflower
+  Cream of
+  (Hungarian)
+  Pickled
+  Roumanian
+  Salad
+  Scalloped
+  Spanish
+  with Brown Crumbs
+Caviar Canapés
+Cereals
+Cereals--Directions
+Cereals, Laws about
+Celeriac
+Celeriac, Purée of
+Celery,
+  Creamed
+  Cream of
+  Relish
+  Root Baskets
+  Root (Boiled) Salad
+  Sandwiches
+  with Chestnuts (Turkish)
+Cheese
+  and Nut Sandwiches
+  Balls
+  Bread
+  Cake
+  Cake, Covered
+  Cake, Hungarian
+  Cottage
+  Fondue
+  Pie
+  Pot
+  Salads
+  Soufflé
+  Straws
+  Timbals
+  with Macaroni
+Cherries
+  Brandied
+  Candied
+  for Pies
+  Pickled
+  Preserved
+  Spiced
+Cherry Bounce
+  Brandy
+  Cake
+  Conserve
+  Diplomate
+  Marmalade
+  Pie
+  Pudding
+  Roley Poley
+  Soup
+  Syrup
+Chestnut Pudding
+  Purée
+  Salad
+  Sandwiches
+  Stuffing
+  Torte
+Chestnuts and Prunes
+  and Raisins
+  Boiled
+  Roasted
+  with Celery (Turkish)
+Chicken à la Italienne
+  à la Sweetbread
+  Boiled, Baked
+  Broiled Spring
+  Broth
+  Casserole
+  Curry
+  Fricassee
+  Fricassee, with Noodles
+  Fried Spring
+  Jellied
+  Liver Paste
+  Livers
+  Paprika with Rice
+  Pressed
+  Roast
+  Salad
+  Salad for Twenty People
+  Sandwiches
+  Sandwiches with Mayonnaise
+  Smothered
+  Soup
+  Stuffed (Turkish Style)
+  Tamales, Home-made
+  To Truss
+  Turkish Style
+  with Rice
+  with Spaghetti en Casserole
+Chiffonade Salad
+Chilli Con Carne
+Chilli Sauce
+Chocolate Brod Torte
+  Cake
+  Coffee Cake
+  Cookies
+  Cornstarch Pudding
+  Custard
+  Eclairs
+  Glazing
+  Hot
+  Ice Cream
+  Iced
+  Icing, Unboiled
+  Layer Cake
+  Nectar
+  Sauce
+  Syrup
+  Torte
+Chow-Chow
+Chrimsel
+Cinnamon Cake
+Cinnamon Sticks
+Citron Cookies
+Citron Preserves
+Claret Cup
+Cocoa, Breakfast
+Cocoa, Reception
+Cocoanut, Cornflake Kisses
+  Icing
+  Kisses
+  Layer Cake
+  Lemon Pie
+  Pie
+  Pudding
+Cod, Fish Balls
+Cod, Fresh, or Striped Bass
+Coffee
+  Boiled
+  Cake, a Cheap
+  Cake, French
+  Cake, German
+  Cake, Quick
+  Cakes (Kuchen)
+  Filling
+  Filtered
+  for Twenty People
+  French
+  Ice Cream
+  Iced
+  Turkish
+Cold Sour Soup
+Compotes and Fresh Fruits
+Consommé
+Cookies
+Cordial
+Corn, Canned
+  Cream of, Soup
+  and Potatoes
+  Fritters
+  Green, Tomatoes and Cheese
+  Muffins
+  off the Cob
+  on the Cob
+  Preserved in Brine
+  Pudding
+  Relish
+Cornmeal Mush
+Cornmeal Pudding
+Crab-apple Jelly
+Crab-apples, Pickled
+Crackers and Cheese
+Cranberry Jelly
+Cranberry Sauce
+Cranberries, Stewed
+Cream Filling
+  Layer Cake
+  Mustard Sauce
+  Pie
+  Puffs
+  Sauce
+  Soup
+  Soups, How to Make
+  Wine Soup
+Croquante Cakes
+Croquettes, Directions
+  Calf's Brains
+  Cauliflower
+  Chicken
+  Eggplant (Roumanian)
+  Meat and Boiled Hominy
+  of Fish
+  Peanut and Rice
+  Potato
+  Rice
+  Sweetbread
+  Sweet Potato
+  Veal
+Croutons
+Crullers
+Crumb, Dressing
+Cucumber Salad
+  Fried
+  in Oil
+  Sauce
+  Spiced
+  Stuffed
+Cup Cake
+Currant Float
+Currant Jelly
+Currants
+Currants, Frosted
+Curry Sauce
+Custard, Boiled
+  Cup, for Six
+  Egg
+  Pie
+
+
+*D*
+
+Damson Jam
+Damson Plums, Preserved
+Dandelions
+Date
+  and Fig Sandwiches
+  Cake
+  Macaroons
+  Pudding
+  Stuffed
+  Stuffed with Fondant
+Torte
+Dates, Stuffed with Ginger and Nuts
+Delicious and Nourishing Summer Drink
+Delicious Appetizer
+Delicious Cream Cheese
+Delicious Mustard Pickle
+Dessert with Whipped Cream
+Desserts
+Deviled Brains
+Deviled Eggs with Hot Sauce
+Deviled Tongue Sandwiches
+Dill Pickles for Winter Use
+Dill Pickles, Small
+Dimpes Dampes
+Divinity
+Dobos Torte
+Dominoes
+Dough for Coffee Cake
+Dough for Open-face Pies
+Dough for Schalet
+Doughnuts
+Doughnuts, French
+Drawn Butter, Sauce
+Dressing, Boiled
+Dressings for Salads
+Dried Fruits
+Drop Biscuits
+Duck
+Duck Fat, to Render
+Duck Roast
+Duck à la Mode in Jelly
+Dumplings and Garnishes for Soups
+Dumplings,
+  Apple
+  Boiled Apple
+  Calf's Liver
+  Drop
+  Farina
+  for Cream Soups
+  for Stew
+  Huckleberry
+  Peach
+  Pear
+  Potato
+Dutch Stuffed Monkeys
+
+
+*E*
+
+Early Fall Vegetables, Preserved in Brine
+Egg and Olive Sandwiches
+Egg
+  Appetizer
+  Barley
+  Custard
+  Drop (Einlauf)
+  Dumplings for Soup
+Eggless, Butterless, Milkless Cake
+Eggless Ginger Gems
+Eggless Gingerbread with Cheese
+Egg
+  Marmalade
+  Nog
+  Rarebit
+  Sandwiches
+  Wine, Cold
+  with Tomato
+  Yolks, to Keep
+Eggplant
+  and Baked Tomato
+  Baked
+  Broiled
+  Fried
+  Fried in Oil, Turkish Style
+  Roumanian
+  Salad (Roumanian)
+  Salad, Turkish Style
+Eggs
+  à la Mexicana
+  Baked
+  Baked in Rice
+  Baked with Cheese
+  Baked with Tomatoes
+  Boiled
+  Curried
+  en Marinade
+  Fricasseed
+  Fried
+  Piquant
+  Poached or Dropped
+  Poached in Tomato Sauce
+  Poached with Fried Tomatoes
+  Scalloped
+Scalloped Fleischig
+  Scrambled
+  Scrambled, with Brains
+  Scrambled with Sausage
+  Spanish
+  Stuffed
+  To Preserve
+  with Cream Dressing
+Einlauf, Egg Drop
+Enchiladas
+Entrées
+Erbsen Lievanzen
+
+
+*F*
+
+Farina
+  Pudding, with Peaches
+  Soup
+Farsole
+Farsole Dulce
+Fat, to Render
+Fig and Date Sandwiches
+  Dessert
+  Filling
+  Sandwiches
+  Sauce
+Figs,
+  Pickled
+  Preserved
+  Stuffed
+Filled Butter Cakes
+Filled Lemons
+Filling for Chrimsel
+Finnan Haddie
+Finnan Haddie and Macaroni
+Fish
+  Baked
+  Baked, Turkish Style
+  Boiled
+  Broiled
+  Chowder
+  English Lemon Stewed
+  Filled, Turkish Style
+  Frying
+  Frying, Jewish Method
+  Lemon
+  Marinirte
+  Piquant
+  Roe, Scalloped
+  Salad
+  Salad for Twenty People
+  Sandwiches
+  Sautéd
+  Scalloped
+  Stock
+  Sweet and Sour
+  Sweet Sour
+  Sweet Sour, with Wine
+  to Bone
+  to Clean
+  to Open
+  to Skin
+  with Garlic
+  with Horseradish Sauce
+  with Sauerkraut
+Floating Island
+Flour
+  Balls, Boiled with Almonds for Soup
+  Brown, Soup
+  Foods
+Flounders, Baked
+Foam Sauce
+Foam Torte
+Freezing Creams and Water Ices
+French Dressing
+French Pancakes
+French Puffs
+French Prunes in Cognac
+Fritada
+Fritter Batter
+Fritter Beans
+Frosting, Instantaneous
+Frosting, Plain
+Frozen Cream Cheese, with Preserved Figs
+  Custard
+  Desserts
+  Puddings, Directions
+Fruit and Nut Salad
+  Cake
+  Drinks
+  Juices
+  Loaf
+  Punch for Twenty People
+Salad
+  Sauces
+  Sherbets
+  Soup
+  Syrups
+  Tartlets
+  Wheels
+Fruits, Fresh
+Frying, Directions for
+Fudge
+
+
+*G*
+
+Gaenseklein
+Gansleber in Sulz
+Gansleber Purée in Sulz
+Garlic, Sauce
+Garnishes and Dumplings for Soups
+Gefillte Fisch
+Gefillte Fisch with Egg Sauce
+Gefillte Milz (Milt)
+German Hazelnut Torte
+German Pancakes
+German Puffs
+Geroestete Fervelehen
+Geschundene Gans
+Gewetsh (Servian)
+Giblets
+Gingerbread
+Ginger Wafers
+Glacé for Candies
+Glueh
+Gluten Gems
+Gold Cake
+Golden Buck
+Goose Cracklings (Grieben)
+  Breast, Roast
+  Fat, to Render
+  Liver
+  Liver Aspic
+  Liver with Glacéd Chestnuts
+  Liver with Mushroom Sauce
+  Meat Preserved in Fat
+  Minced, Sandwiches
+  Minced, Hungarian Style
+  Neck, Stuffed
+  Neck, Stuffed, Russian Style
+  Roast
+  Smoked
+  Stewed Piquant
+Gooseberries, Canned
+Gooseberry Relish
+Goulash, Hungarian
+  Russian
+Grafton Cake, Layers and Small Cakes
+Graham Muffins
+Grape Conserve
+  Jelly
+  Pie
+  Preserves
+Grapefruit
+  Cocktail
+  Salad
+Grapes, Spiced
+Grated Apple Pie
+Grated Apple Pudding
+Green Kern Soup
+Green-tree Layer Cakes and Icing
+Griddle Cakes
+Grieben
+Grimslich
+
+
+*H*
+
+Hamburger Steak
+Hard Sauce
+Hash, Baked
+Hasty Pudding
+Hecht (Pickerel)
+Herring, Chopped
+  Chopped, Baked
+  Cream of, Soup, Russian style
+  Marinirte
+  Salad
+  Salt
+  Soused
+  Stuffed
+Hesterliste
+Hickory Nut Macaroons
+Hollandaise Sauce
+Hominy
+Honey Cakes
+Honey Corn Cakes
+Honey Pudding
+Horseradish and Beet Relish
+Horseradish Sauce
+How to Set the Talk for the Seder Service
+Huckleberry Cake
+  Compote
+  Pie
+  Pudding
+Hungarian Almond Cookies
+Hungarian Fruit Salad
+Hungarian Goulash
+Hungarian Vegetable Salad
+Hurry Ups (Oatmeal Cookies)
+Husk Tomatoes, Pickled
+
+
+*I*
+
+Ice-box Cake
+Icing, Boiled
+Icing, Unboiled
+Icings and Fillings for Cakes
+Imberlach
+Imitation Pate de Foi Gras
+Irish Stew
+
+
+*J*
+
+Jellies and Preserves
+  To Cover Jelly Glasses
+  To Test Jelly Made at Home
+Jelly Roll
+Jelly Sauce
+Johnnie Cake
+Julienne Soup
+
+
+*K*
+
+Kaffee Kuchen (Cinnamon)
+Kal Dolmar
+Kale
+Kartoffel Kloesse
+Kedgeree
+Kentucky Chrimsel
+Kimmel Sauce
+Kindel
+Kindlech
+Kirsch Sauce
+Kischkes
+Kischkes, Russian Style
+Knoblauch, Sauce
+Koch Kaese (Boiled Cheese)
+Koenig Kuchen
+Kohl-rabi
+Kohl-rabi with Breast of Lamb
+Kolatchen
+Kraus-gebackenes
+Kremslekh
+Kreplech, Cheese
+Kreplech, Force-meat for
+Kreplech or Butterflies
+Krosphada
+Kugel
+  Apple
+  Kraut
+  Matzoth
+  Noodle
+  Pear
+  Rice
+  Scharfe
+  Shabbas
+
+
+*L*
+
+Lady Fingers
+Lamb and Macaroni
+Lamb, Breast of, with Kohl-rabi
+Lamb Chops
+Lamb Stew (Tocane)
+Lamplich
+Leaf Puffs
+Leberknadel
+Lebkuchen
+Lebkuchen, Old-fashioned
+Leek Soup
+Left-over Meat
+Left-over Cereals
+Lekach
+Lemon Cake
+  Cream Filling
+  Extract
+  Ginger Sherbet
+Ice
+  Jelly for Layer Cake
+  Peel
+  Pie
+  Preserves
+  Puffs
+  Sauce for Puffs
+  Sauce
+  Tart (Fleischig)
+Lemonade, Egg
+  in Large Quantities
+  Maraschino
+  Milk
+  Pineapple
+  Quick
+Lentil, Cream of Soup
+  Sausages
+  Soup
+Lentils, Baked
+Lettuce
+  Boiled
+  Cream of Soup
+  Dressing for
+  Salad
+  Sandwiches
+Lima Bean Salad
+Lima Beans, Green
+Linser Tart
+Linzen (Lentil) Soup
+Linzen, Sweet Sour
+Linzer Torte
+Little French Cakes
+Liver, Kloesse
+Loaf, Cocoanut Cake
+
+
+*M*
+
+Macaroni, Baked with Cheese
+  Boiled
+  Savory
+  with cheese
+Macaroon Island
+  Tarts
+Mackerel, Baked
+  Boiled, Salt
+  Broiled, Salt
+  Salad
+  Salt, Broiled
+Macrotes
+Maître d'Hôtel Butter
+Maître d'Hôtel Sauce
+Mamouras (Turkish)
+Mandel Torte
+Mandelchen
+Maple Bisque
+  Mousse
+  Sugar Icing
+Maraschino Lemonade
+Marble Cake
+Marinirte Fish
+Marmalades--Directions
+Marmelitta
+Marrow Bones
+Marrow Dumplings
+Marshmallow Filling
+Marshmallow Salad
+Matrimonies
+Matzoth Charlotte
+  Dipped in Eggs
+  Eirkuchen
+  Kleis
+  Kleis, Filled
+  Meal Cake
+  Meal Kleis
+  Meal Macaroons
+  Meal Noodles
+  Plum Pudding
+  Scrambled
+  Shalet
+  Spice Cake
+  with Scrambled Eggs
+Mayonnaise Colored
+  Dressing
+  Especially for Salmon
+  of Flounder
+  of Whole Tomatoes
+  White
+  with Whipped Cream
+Meat Chopped, with Raisins (Roumanian)
+  Dressing for Poultry
+  Olives
+Pie
+  Substitutes
+Meats
+Mehlspeise (Flour Foods)
+Melange
+Merber Deck
+Merber Kuchen
+Merber Teig
+Meringue, to Make and Bake
+Milk and Cheese, Soup
+Milk or Cream Soup
+Milk, Clabbered
+Milt, Stewed
+Mina, Turkish
+Mince Pie
+Mint Sauce
+Mirlitious
+Mixed Pickles and Dressing
+Mocha Frosting
+Mocha Mousse
+Mocha Torte
+Mock Cherry Pie
+  Chilli Con Carne
+  Duck
+  Fish Chowder
+  Mince Pie
+  Olives
+  Turtle Soup
+  Whipped Cream Filling
+Mohn Cakes, Small
+  Plaetzchen
+  (Poppy Seed) Roley Poly
+  Wachtel
+Mohntorte
+Mohntorts
+Monterey Salad
+Mother's Delicious Cookies
+Mother's Dill Pickles
+Muffins
+Muffins and Biscuits
+Mulled Wine
+Mulligatawny Soup
+Mushroom and Barley Soup
+Mushroom Catsup
+Mushroom Sauce
+Mushrooms Broiled
+  Creamed
+  Fresh, with Eggs
+  Sautéd
+  Scalloped
+Muskmelons
+Muskmelons, Pickled
+Mustard Dressing
+  Pickles
+  Sardine Paste for Sandwiches
+  Sauce
+Mutton Broth
+  Breast of, Stewed with Carrots
+  Chops
+  Curried
+  Roast with Potatoes
+  Stuffed Shoulder
+
+
+*N*
+
+Nahit (Russian Peas)
+Napf Kuchen (Bunt)
+Napkin Pudding
+Neapolitan Jelly
+  Salad
+Nesselrode Pudding
+Niagara Salad
+Noodle Puffs
+  Pudding
+  Soup
+Noodles
+  and Apples
+  and Mushrooms
+  Broad
+  for Soup
+  Milk
+  Scalloped, and Prunes
+  with Butter
+  with Cheese
+Nut Cake
+  Honey Cake
+Nutmeg Cakes (Pfeffermiesse)
+  and Cheese Relish
+  and Raisin Sandwiches
+  Icing
+  Loaf
+Roast
+  Salad
+
+
+*O*
+
+Oatmeal, Cold
+  Cookies
+  Porridge
+  with Cheese
+Okra, Boiled
+  Gumbo (Southern) Soup
+Old-fashioned Hamburger Cookies
+Old-fashioned Molasses Cookies
+Olive Sandwiches
+  Sauce
+Omelet
+  Corn
+  Cheese
+  Herb
+  Rum
+  Soufflé
+  Spanish
+  Sweet
+  Sweet Almond
+  Sweet, for One
+  White Sauce
+One-Egg Cake
+Onion, Boiled
+  Chopped, and Chicken Fat
+  Pickled
+  Sauce
+  Scalloped
+  Soup
+Orangeade
+Orange Cake
+  Chips
+  Fritters
+  Ice
+  Icing
+  Marmalade
+Oranges
+Oxtail Soup
+Oxtails, Braised
+Oyster Plant--Salsify
+
+
+*P*
+
+Palestine Soup
+Pancakes, Fritters, etc.
+Paprika Carp
+Parsnips
+Parve Cookie and Pie Dough
+Parve Cookies
+Passover Dishes
+Pea, Dried, Fritters
+  Dried, Soup
+  Green, Purée
+  Green, Soup
+  Purée
+  Split, Soup (Milchig)
+Peas and Carrots
+  Green
+  Green and Pfärvel
+  Green, and Rice
+  Sugar
+Peach Butter
+  Cocktail
+  Compote
+  Cream Pie
+  Cream Tarts
+  Ice Cream
+  Kuchen
+  Pie
+  Pudding
+  Short Cake
+  Syrup
+Peaches
+  Brandied
+  Canned
+  Pickled
+  Preserved
+  Scalloped
+Pears, Canned
+  Brandied
+  Compote of
+  Gingered
+  Pickled
+Pecan Nut Macaroons
+Pepper and Cheese Salad
+  Mangoes
+  Salad
+Peppers, Green
+  Green, Broiled
+Green, for Salad
+  Green, Stuffed with Vegetables
+  Stewed
+  Stuffed
+  Stuffed with Meat
+  Stuffed with Nuts
+  Sweet Green, and Cheese
+Pesach Borsht
+Pesach Cake with Walnuts
+Peter Pan Dessert
+Pfärvel
+  and Green Peas
+  Grated Egg for Soup
+  Fleischig
+Piccalilli
+Pickerel
+Pickle for Salmon
+  Sauce
+Pickles and Relishes
+Pie Crust
+  Fleischig
+  Merber Teig
+Pies and Pastry
+Pigeon Pie
+  Soup
+Pigeons, Nest or Squabs
+Pike with Egg Sauce
+Pilaf
+  (Turkish Style)
+  (Russian Style)
+Pineapple
+  and Banana Cocktail
+  Candied
+  Canned
+  Compote
+  Fritters
+  Ice
+  Ice Cream
+  Pie
+  Preserved
+  Soufflé
+Pinoche
+Piquante Fish
+Piquante Sauce
+Pistachio Cream
+Plaetchen
+Plain Bunt
+Plain Wafers
+Plum Conserve
+  Knoedel (Hungarian)
+  Pie
+  Pudding
+  Pudding for Thanksgiving Day
+Plums, Canned
+  Pickled
+  Spiced German
+  Sweet Potatoes and Meat
+Poached Egg Sandwiches
+Pocket Books
+Polenta
+Polish Salad
+Popovers
+Poppy Seed Cookies
+Potato Balls with Parsley
+  Boiled, Pudding
+  Cake
+  Cakes
+  Croquettes
+  Flour Noodles
+  Flour Pudding
+  Flour Sponge Cake
+  Grated Irish, for Soup
+  Marbles
+  Noodles
+  Pancakes
+  Plum Knoedel (Hungarian)
+  Pudding
+  Puff
+  Puff, Bohemian
+  Ribbon
+  Salad
+  Soup
+  Stuffing
+  Surprise
+Potatoes
+  and Corn
+  and Pears
+  au Gratin
+  Baked
+Boiled
+  Boiled in their Jackets
+  Creamed
+  Curried
+  for Twenty People
+  French Fried
+  German Fried
+  Hashed Brown, Lyonnaise
+  (Hungarian Style)
+  Imitation New
+  Mashed
+  New
+  Roast
+  Saratoga Chips
+  Scalloped
+  Stewed
+  Stewed with Onions
+  Stewed, Sour
+  Stuffed
+  with Caraway Seeds
+Poultry
+  to Clean
+  to Dress
+  to Stuff
+Pound Cake
+Prepared Mustard
+Preparing Salt for Freezing Creams
+Preserved Fruit
+Prince Albert Pudding
+Prune and Raisin Pie
+  Custard
+  Fresh, Cake
+  German, Butter
+  Kuchen
+  Pie
+  Pudding
+  Sauce
+  Soufflé
+  Whip
+Prunes
+  and Chestnuts
+  Baked
+  Steamed
+  Stewed
+  Stuffed
+  without Sugar
+Pudding à la Grande Belle
+  Sauces
+Puff Paste
+Pumpkin Pie
+Punch Ices
+Purim Cakes
+  Krapfen
+  Puffs
+
+
+*Q*
+
+Queen Bread Pudding
+Queen Fritters
+Queen of Trifles
+Quick Bernaise Sauce
+Quince Cheese
+  Jelly
+Quinces, Canned
+  Brandied
+  Jellied
+  Preserved
+
+
+*R*
+
+Radish Preserves, Russian Style
+Radishes
+Raisin Compote
+  Sauce
+  Stuffing
+  Wine, No. 1
+        No. 2
+Raisins and Chestnuts
+Ramekins of Egg and Cheese
+Raspberry and Currant Jelly
+  Cocktail
+  Ice
+  Jam
+  Jelly
+  Vinegar
+Raspberries
+  and Currants
+  and Currants, Canned
+  Canned
+  Compote of
+Red Mullet in Cases
+Red Pepper Canapés
+Red Raspberry Float
+Redsnapper with Tomato Sauce
+Red Wine Soup
+Rendered Butter
+Rhubarb and Orange Marmalade
+  Baked
+  Canned
+  Canned, Ready for
+  Use
+  Pie
+  Pudding
+  Sauce
+Rice and Cheese
+  and Green Peas
+  and Nut Loaf
+  Baked
+  Boiled
+  Boiled, with Pineapple
+  Broth
+  Custard
+  in Milk
+  Muffins
+  Pancakes or Griddle Cakes
+  Pudding
+  Steamed
+  Sweet
+  with Grated Chocolate
+  with Tomatoes
+Rolls
+  Cinnamon
+  Crescent
+  French
+Rosel, Beet Vinegar
+Rothe Gritze
+Rum Pudding
+Rum Sauce
+Russian Dressing
+  Fish Cakes
+  Fruit Salad
+  Goulash
+  Iced Tea
+  Punch Torte
+  Salad
+  Tea Cakes
+Rye Bread Pudding
+Rye Bread Torte
+Rye Flour Muffins
+
+
+*S*
+
+Sago
+  Pudding with Strawberry Juice
+Salad Dressings
+Salads, Directions for Making
+  Green
+  to Marinate
+Salmon and Brown Bread and Caviar Sandwiches
+  Creamed
+  Cutlet
+  Loaf
+  Salad
+  Sandwiches
+Salsify, Scalloped
+  Oyster Plant
+Salt Pickles
+Salted Almonds
+Salted Peanuts
+Salzgurken
+Sand Torte
+Sandwiches
+Saratoga Chips
+Sardellen
+Sardellen, or Herring Sauce
+Sardine Canapés
+Sardine Sandwiches
+Sauces for Fish and Vegetables
+Sauces for Meats
+Sauerbraten
+Sauerkraut
+  and Brisket of Beef
+  Boiled
+Sautéd Corn Meal Mush
+Savarin
+Schalet (Shabbas Soup)
+  Apple, No. 1
+  Apple, No. 2
+  Carrot
+  Noodle
+Potato
+  Seven Layer
+Schnecken
+Schwem Kloesse
+Senfgurken
+Shad, Baked
+Shad Roe
+Shavings
+Sherry Cobbler
+Slaitta (Roumanian)
+Slaw, Cold
+  Cold, Dressing for
+  Hot
+Smelts, Boned, Sautéd
+Snip Noodles, Fried
+Snowballs
+Snowflakes
+Soap, to Make
+Soda Cream
+Sole, Fillet of
+Sole with Wine (French Recipe)
+Soup Meats
+Soup Stock, Directions
+  White
+Soups
+Sour Cream Dressing
+  Cream Kolatchen
+  Milk Biscuits
+  Milk Cookies
+  Milk Pancakes
+  Milk Soup
+  Soup (for Purim)
+  Spatzen
+Spaghetti
+Spaghetti and Meat
+Spanish Onion Rarebit
+  Liver
+  Pie
+  Rice
+  Sauce
+Spaetzlen or Spatzen
+Spatzen
+Spice Cake
+Spice Roll
+Spinach
+  Fleischig
+  Soup
+  with Cream Sauce
+Springele
+Sponge Cake
+  Cakes, Small
+  Dumplings
+Squab en Casserole
+Squabs or Nest Pigeons
+  Broiled
+Squash Fritters
+  Stewed
+  Salad (Turkish Style)
+Steamed Berry Pudding
+Steamed Puddings
+Stollen
+Strawberries
+  à la Bridge
+  and Pineapple Preserves
+  Canned
+  in the Sun
+  Preserved
+Strawberry Cocktail
+  Dessert
+  Ice Cream
+  Jelly
+  Pie
+  Sherbet
+  Shortcake with Matzoth Meal
+  Shortcake, Biscuit Dough
+String Bean Salad
+Striped Bass
+Strudel aus Kalbslunge
+  Almond
+  Apple
+  Cabbage
+  Cherry
+  Mandel
+  Quark (Dutch Cheese)
+  Rahm
+  Rice
+Succotash
+Suet Pudding with Pears
+Sugar Cookies
+Sugar Syrup
+Sulz
+Sulze von Kalbsfuessen
+Sunshine Cake
+Sweetbread Salad
+  Sauté with Mushrooms
+Sweetbreads
+  Glacé; Sauce Jardinière with Spaghetti
+  Stewed
+Sweet Entrée of Ripe Peaches
+Sweet Pickles
+Sweet Potato Pie
+Sweet Potato Pudding
+Sweet Potatoes and Apples
+  Boiled
+  Candied
+  Fried
+  French Fried
+  Plums and Meat
+  Roast
+  Roast with Meat
+Swiss Chard
+Swiss Creamed Fish
+
+
+*T*
+
+Tapioca
+Tapioca Custard
+Tartare Sauce
+Tartlets
+Tea
+Tea Cakes, Russian
+Tea Rolls
+Tea, Russian Style
+Teiglech
+Teufelsgurken
+Time Table for Baking Cakes
+  for Boiling Meats
+  for Boiling Vegetables
+  for Broiling Meats
+  for Canning Vegetables
+  for Roasting Meats
+Tipsy Pudding
+Toast, Buttered
+  Cinnamon, for Tea
+  Milk or Cream
+Toasted Cheese Sandwiches
+Tocane, Lamb Stew
+Tomato, Baked with Eggplant
+  Catsup
+  Cream of
+  Custards
+  Green, Pickle
+  Green or Yellow Plum, Preserves
+  Purée
+  Salad (French Dressing)
+  Sauce
+  Sauce (Chilli)
+  Soup
+  Soup with Rice
+Tomatoes,
+  Canned, Stewed
+  Creole
+  Eggs and Cheese, Hungarian Style
+  Green Dill
+  Fried
+  Fried Green
+  Ripe
+  Scalloped
+  Stewed
+  Stuffed
+  Stuffed, Cheese Salad
+  Stuffed, Salad
+  with Rice
+  Yellow, Stuffed
+Tongue,
+  Boiled (Sweet and Sour)
+  Filled
+  Pickled Beef
+  Sandwiches
+  Smoked
+  Smothered
+Topfa Dalkeln (Cheese Cakes)
+Tripe à la Creole
+Tripe, Family Style
+Trout, Boiled
+Tscholnt (Shabbas Soup)
+Tchorba (Turkish Scrap)
+Tsimess
+Turkey, Roast
+  Neck, Stuffed Turkish
+  Style
+  Soup
+Turnip Soup
+Turnips
+  Boiled
+  Hashed
+Tutti-Frutti
+Tutti-Frutti Ice Cream
+
+
+*U*
+
+Ueberschlagene Matzoth
+Unfermented Grape Juice
+Utensils for Jelly Making
+
+
+*V*
+
+Vanilla Cookies
+  Extract
+  Ice Cream
+  Sauce
+Veal, Breast of, Roasted
+  Fricasseed, with Cauliflower
+  Loaf
+  Roast
+  Salad
+  Sandwiches
+  Shoulder or Neck, Hungarian Style
+  Soup
+  Stewed
+  Stuffed Shoulder of
+  Sweetbreads, Fried
+Vegetable Fritters
+  Hash
+  Meat Pie
+  Soup
+  Soup (Milchig)
+Vegetables
+  Directions for Canning
+  General Remarks
+Vienna Pastry for Kipfel
+Vienna Prater Cake
+Vienna Sausage
+Vinegar Pie
+Vinaigrette Sauce
+
+
+*W*
+
+Waffles, One-Egg
+Waffles, Three-Egg
+Waldorf Salad
+Walnut Macaroons
+Walnut Torte
+Water-Lily Salad
+Watermelon Pickle
+  Sherbet
+Watermelons
+Wedding Cake
+Welsh Rarebit
+Wheat Cereals
+Wheat Muffins
+Whipped Cream
+Whipped Cream Pie
+White Cake
+  Caviar
+  Fondant
+  Sauce (for Vegetables)
+Wiener Braten (Vienna Roast)
+  Kartoffel Kloesse
+  Kipfel
+  Studenten Kipfel
+Windbeutel
+Wine Sauce
+Winter Jelly
+
+
+*Y*
+
+Yeast
+  Home-made
+  Kranz
+Yom-Tov Soup
+
+
+*Z*
+
+Zuemimo Sauce
+Zwieback
+  Anise
+  Torte
+Zwiebel Matzoth
+Zwiebel Platz
+
+
+
+*TABLE OF WEIGHTS AND MEASURES*
+
+All measurements should be made level.
+
+ 2 gills                      =   1 cup
+ 2 cups                       =   1 pint
+ 2 pints                      =   1 quart
+ 4 quarts                     =   1 gallon
+16 ounces                     =   1 pound
+ 8 quarts                     =   1 peck
+ 4 pecks                      =   1 bushel
+60 drops                      =   1 teaspoon
+ 4 saltspoons                 =   1 teaspoon
+ 3 teaspoons                  =   1 tablespoon
+ 4 tablespoons                = 1/4 cup
+ 4 tablespoons                =   1 wine-glass
+ 2 tablespoons of butter,
+    sugar, salt               =   1 ounce
+ 4 tablespoons of flour       =   1 ounce
+16 tablespoons                =   1 cup
+ 4 cups of flour              =   1 pound
+ 2 cups of solid butter       =   1 pound
+ 2 cups of granulated sugar   =   1 pound
+ 3 cups of corn meal          =   1 pound
+ 2-2/3 cups of powdered sugar =   1 pound
+ 2-2/3 cups of brown sugar    =   1 pound
+ 2 cups of solid meat         =   1 pound
+ 1 cup of shelled almonds     = 1/4 pound
+ 1 cup of raisins or currants =   6 ounces
+ 1 cup of cornstarch          = 1/4 pound
+10 unbroken hen's eggs        =   1 pound
+Butter, size of an egg        =   2 ounces
+
+*MEASUREMENT OF FOOD MATERIALS*
+
+The success of a recipe is often due to exactness in measuring
+ingredients, as well as to the care with which directions are followed.
+
+The recipes in this book have been compiled in accordance with the Table
+of Standard Measurements, which is generally followed by expert cooks.
+Experienced cooks can measure by sight, but those less expert need
+definite guides. The Table of Weights and Measures will be found on the
+inside front cover.
+
+Dry ingredients, such as flour, sugar, spices and soda, should be sifted
+before measuring. Sift lightly into the bowl, dip the spoon into it,
+lift it slightly heaped, and then _level_ it by sliding the edge of a
+knife across the top of the spoon. Do not level by pressing it.
+
+To measure one-half spoonful, fill and level the spoon, then divide in
+halves, _lengthwise_; for quarter-spoonfuls, cut the halves crosswise.
+
+A cupful is an _even_ cup, leveled off, _not_ shaken down. Accurate
+portions of the cup may be found by using the special measuring cups,
+with thirds and fourths indicated.
+
+The tablespoons, dessert and teaspoons used in measuring, should be of
+the regulation sizes, made of silver. The cup should be the regulation
+half-pint cup. These cups can be had in glass, tin, granite and aluminum
+ware; the measuring spoons (all sizes) in aluminum ware.
+
+A spoonful of liquid is a spoon filled to the brim.
+
+A tablespoon of melted butter should be measured _after_ melting.
+
+A spoonful of butter, melted, should be measured _before_ melting.
+
+
+
+
+
+End of the Project Gutenberg EBook of The International Jewish Cook Book
+by Florence Kreisler Greenbaum
+
+*** END OF THIS PROJECT GUTENBERG EBOOK THE INTERNATIONAL JEWISH COOK BOOK ***
+
+***** This file should be named 12350-8.txt or 12350-8.zip *****
+This and all associated files of various formats will be found in:
+        https://www.gutenberg.org/1/2/3/5/12350/
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+Produced by Paul Murray, Sander van Rijnswou and PG Distributed
+Proofreaders. Produced from images from Feeding America: The Historic
+American Cookbook Project at Michigan State University
+(http://digital.lib.msu.edu/cookbooks/index.cfm)
+
+
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+will be renamed.
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+The Project Gutenberg EBook of The International Jewish Cook Book
+by Florence Kreisler Greenbaum
+
+This eBook is for the use of anyone anywhere at no cost and with
+almost no restrictions whatsoever.  You may copy it, give it away or
+re-use it under the terms of the Project Gutenberg License included
+with this eBook or online at www.gutenberg.org
+
+
+Title: The International Jewish Cook Book
+       1600 Recipes According to the Jewish Dietary Laws with the Rules for
+       Kashering; The Favorite Recipes of America, Austria, Germany, Russia,
+       France, Poland, Roumania, Etc., Etc.
+
+
+Author: Florence Kreisler Greenbaum
+
+Release Date: May 14, 2004 [EBook #12350]
+
+Language: English
+
+Character set encoding: ASCII
+
+*** START OF THIS PROJECT GUTENBERG EBOOK THE INTERNATIONAL JEWISH COOK BOOK ***
+
+
+
+
+Produced by Paul Murray, Sander van Rijnswou and PG Distributed
+Proofreaders. Produced from images from Feeding America: The Historic
+American Cookbook Project at Michigan State University
+(http://digital.lib.msu.edu/cookbooks/index.cfm)
+
+
+
+
+
+
+THE INTERNATIONAL JEWISH COOK BOOK
+
+_By_
+
+FLORENCE KREISLER GREENBAUM
+
+Instructor in Cooking and Domestic Science
+
+1600 RECIPES ACCORDING TO
+THE JEWISH DIETARY LAWS
+WITH _the_ RULES _for_ KASHERING
+
+       *       *       *       *       *
+
+THE FAVORITE RECIPES OF
+AMERICA, AUSTRIA, GERMANY,
+RUSSIA, FRANCE, POLAND,
+ROUMANIA, Etc., Etc.
+
+_SECOND EDITION_
+
+1919
+
+
+
+*PUBLISHERS' NOTE*
+
+
+It is with pleasure, and pardonable pride, that the Publishers announce
+the appearance of _The International Jewish Cook Book_, which, "though
+we do say it ourselves," is the best and most complete _kosher_ cook
+book ever issued in this country. It is the direct successor to the
+"Aunt Babette Cook Book," which has enjoyed undisputed popularity for
+more than a generation and which is no longer published. _The
+International Jewish Cook Book_ is, however, far superior to the older
+book. It is much larger and the recipes are prepared strictly in
+accordance with the Jewish dietary laws.
+
+The author and compiler, Mrs. Florence K. Greenbaum, is a household
+efficiency woman, an expert Jewish cook, and thoroughly understands the
+scientific combining of foods. She is a graduate of Hunter College of
+New York City, where she made a special study of diet and the chemistry
+of foods. She was Instructor in Cooking and Domestic Science in the
+Young Women's Hebrew Association of New York, and is now Instructor and
+Lecturer for the Association of Jewish Home Makers and the Central
+Jewish Institute, both under the auspices of the Bureau of Jewish
+Education (Kehillah).
+
+Mrs. Greenbaum knows the housewife's problems through years of personal
+experience, and knows also how to economize. Many of these recipes have
+been used in her household for three generations and are still used
+daily in her home. There is no one better qualified to write a Jewish
+Cook Book than she.
+
+Suggestions and additional recipes, for inclusion in later editions of
+the book, will be gratefully accepted by
+
+THE PUBLISHERS. _New York, February, 1918_.
+
+
+
+
+
+*PREFACE*
+
+
+In compiling these recipes every effort has been made to bear in mind
+the resources of the Jewish kitchen, as well as the need of being
+economical and practical.
+
+The aim throughout has been to lay special emphasis on those dishes
+which are characteristically Jewish--those time-honored recipes which
+have been handed down the generations by Jewish housewives (for the
+Sabbath, Passover, etc). But the book contains a great many other
+recipes besides these, for the Jewish cook is glad to learn from her
+neighbors. Here will be found the favorite recipes of Germany, Hungary,
+Austria, France, Russia, Poland, Roumania, etc.; also hundreds of
+recipes used in the American household. In fact, the book contains
+recipes of every kind of food appealing to the Jewish taste, which the
+Jewish housewife has been able to adapt to the dietary laws, thus making
+the Cook Book truly _International_.
+
+The manner of presentation is clear and simple, and if directions are
+followed carefully, will insure success to the inexperienced housewife.
+For the book has been largely planned to assist her in preparing
+wholesome, attractive meals; to serve the simplest as well as the most
+elaborate repast--from appetizer to dessert--without transgressing the
+dietary laws. At the same time the book offers many valuable suggestions
+and hints to the most expert cook.
+
+In this book are also directions for making meat substitutes and many
+economies of the hour, which have been added to meet the needs of the
+present day.
+
+
+
+
+*REMARKS*
+
+
+The Jewish housewife enjoys the enviable reputation of being a good
+cook; in fact she is quite famous for her savory and varied dishes. Her
+skill is due not so much to a different method of cooking as to her
+ingenuity in combining food materials. The very cuts of meat she has
+been always accustomed to use, are those which modern cooks are now
+advising all to use. The use of vegetables with just enough meat to
+flavor, as for instance in the Shabbos Shalet, is now being highly
+recommended.
+
+While it is not given to each and every woman to be a good cook, she can
+easily acquire some knowledge of the principles of cooking, namely:
+
+1. That heat from coal, charcoal, wood, gas or electricity is used as a
+medium for toasting, broiling or roasting.
+
+2. That heat from water is used as a medium for boiling, simmering,
+stewing or steaming.
+
+3. That heat from fat is used as a medium for deep fat frying.
+
+4. That heat from heated surfaces is used in pan-broiling, saute,
+baking, braising or pot-roasting.
+
+The length of time required to cook different articles varies with the
+size and weight of same--and here is where the judgment of the housewife
+counts. She must understand how to keep the fire at the proper
+temperature, and how to manage the range or stove.
+
+In planning meals try to avoid monotony; do not have the same foods for
+the same days each week. Try new and unknown dishes by way of variety.
+Pay attention to garnishing, thereby making the dishes attractive to the
+eye as well as to the palate.
+
+The recipes in this book are planned for a family of five, but in some
+instances desserts, puddings and vegetables may be used for two meals.
+Cakes are good for several days.
+
+Do not consider the use of eggs, milk and cream an extravagance where
+required for certain desserts or sauces for vegetables, as their use
+adds to the actual food value of the dish.
+
+As a rule the typical Jewish dish contains a large proportion of fat
+which when combined with cereal or vegetable fruits, nuts, sugar or
+honey, forms a dish supplying all the nourishment required for a
+well-balanced meal. Many of these dishes, when combined with meat,
+require but a small proportion of same.
+
+Wherever fat is called for, it is intended that melted fat or dripping
+be used. In many of the dishes where fat is required for frying, any of
+the good vegetable oils or butter substitutes may be used equally well.
+These substitutes may also be used in place of butter or fat when same
+is required as an ingredient for the dish itself. In such cases less fat
+must be used, and more salt added. It is well to follow the directions
+given on the containers of such substitutes.
+
+It is understood that all meats be made _kosher_.
+
+Before preparing any dish, gather all materials, and see that all the
+ingredients are at hand.
+
+
+
+
+*RULES FOR KASHERING*
+
+
+In the religious and dietary laws of the Jewish people, the term
+"kasher" is applied to the preparation of meat and poultry, and means
+"to render fit" or "proper" for eating.
+
+1. To render meat "fit" for food, the animal must be killed and cut up
+according to the Jewish method of slaughter, and must be purchased from
+a Jewish butcher.
+
+2. The meat should be put into a pan, especially reserved for this
+purpose, entirely covered with cold water, and left to soak for half an
+hour. Before removing the meat from the water every particle of blood
+must be washed off. It should then be put upon the salting board (a
+smooth wooden board), placed in a slanting position, or upon a board
+with numerous perforations, in order to allow the blood to freely flow
+down. The meat should then be profusely sprinkled on all sides with
+salt, and allowed to remain in salt for one hour. It is then removed,
+held over a sink or pan, and well rinsed with cold water three times, so
+that all the salt is washed off. Meat left for three days or more
+unsoaked and unsalted, may be used only for broiling over coals; it may
+not be cooked in any other way.
+
+The ends of the hoofs and the claws of poultry must be cut off before
+the feet are _kashered_.
+
+Bones with no meat or fat adhering to them must be soaked separately,
+and during the salting should not be placed near the meat.
+
+3. The liver must be prepared apart from the meat. It must be cut open
+in both directions, washed in cold water, and broiled over the fire, and
+salted while it is broiling. It should be seared on all sides. Water
+must then be poured over it, to wash the blood away. It may then be used
+in any manner, as the heat has drawn out the blood. Small steaks and
+chops may be _kashered_ in the same way.
+
+4. The heart must be cut open, lengthwise, and the tip removed before
+being soaked, so that the blood may flow out. The lungs likewise must be
+cut open before being soaked. Milt must have veins removed.
+
+5. The head and feet may be _kashered_ with the hair or skin adhering
+to them. The head should, however, be cut open, the brain taken out, and
+_kashered_ separately.
+
+6. To _kasher_ suet or fat for clarifying, remove skin, and proceed as
+with meat.
+
+7. Joints from hind-quarters must not be used, until they have been
+"porged," which means that all veins of blood, forbidden fat, and
+prohibited sinew have been removed. In New York City no hind-quarter
+meat is used by orthodox Jews.
+
+8. All poultry must be drawn, and the inside removed before putting in
+water.
+
+Cut the head off and cut the skin along the neck; find the vein which
+lies between the tendons, and trace it as far back as possible; at the
+back of the neck it divides into two branches, and these must be
+removed.
+
+Cut off the tips of the wings and the claws of the feet. Proceed as with
+meat, first cutting open the heart and the liver. Eggs found inside of
+poultry, with or without shells, must be soaked and when salted be
+placed in such a position that the blood from the meat does not flow
+upon them. Such eggs may not be eaten with milk foods.
+
+In conducting a kosher kitchen care must be taken not to mix meat and
+milk, or meat and butter at the same meal.
+
+The utensils used in the cooking and serving of meat dishes may not be
+used for milk dishes. They should never be mixed.
+
+Only soaps and scouring powders which contain no animal fat are
+permitted to be used in washing utensils. Kosher soap, made according to
+directions for making hard soap, may be used in washing meat dishes and
+utensils.
+
+To follow the spirit as well as the letter of the dietary laws,
+scrupulous cleanliness should always be observed in the storing,
+handling and serving of food.
+
+It is very necessary to keep the hands clean, the flours and cereals
+clean, the ice-box clean, and the pots and pans clean.
+
+
+
+
+*CONTENTS*
+
+
+PUBLISHERS' NOTE
+PREFACE
+REMARKS
+RULES FOR KASHERING
+APPETIZERS
+SANDWICHES
+SOUPS
+GARNISHES AND DUMPLINGS FOR SOUPS
+FISH
+SAUCES FOR FISH AND VEGETABLES
+SAUCES FOR MEATS
+FRYING
+ENTREES
+MEATS
+POULTRY
+STUFFINGS FOR MEAT AND POULTRY
+VEGETABLES
+TIME TABLE FOR COOKING
+SALADS AND SALAD DRESSINGS
+FRESH FRUITS AND COMPOTE
+MEHLSPEISE  (FLOUR FOODS)
+CEREALS
+EGGS
+CHEESE
+BREAD
+COFFEE CAKES (KUCHEN)
+MUFFINS AND BISCUITS
+PANCAKES, FRITTERS, ETC.
+CAKES
+ICINGS AND FILLINGS FOR CAKES
+PIES AND PASTRY
+COOKIES
+DESSERTS
+STEAMED PUDDINGS
+PUDDING SAUCES
+FROZEN DESSERTS
+CANDIES AND SWEETS
+BEVERAGES
+CANNED FRUITS
+JELLIES AND PRESERVES
+BRANDIED FRUITS
+CANNED VEGETABLES
+VEGETABLES PRESERVED IN BRINE
+PICKLES AND RELISHES
+PASSOVER DISHES
+INDEX
+
+TABLE OF WEIGHTS AND MEASURES
+MEASUREMENT OF FOOD MATERIALS
+
+
+
+
+*APPETIZERS*
+
+
+CANAPES
+
+For serving at the beginning of dinner and giving a zest to the
+appetite, canapes are extremely useful. They may be either hot or cold
+and made of anything that can be utilized for a sandwich filling. The
+foundation bread should be two days old and may be toasted or fried
+crouton fashion. The nicest way is to butter it lightly, then set it in
+a hot oven to brown delicately, or fry in hot fat.
+
+The bread should be cut oblong, diamond shaped, in rounds, or with a
+cutter that has a fluted edge. While the toast is quite hot, spread with
+the prepared mixture and serve on a small plate with sprigs of
+watercress or points of lemon as a garnish.
+
+Another way is to cut the bread into delicate fingers, pile it log-cabin
+fashion, and garnish the centre with a stuffed olive. For cheese canapes
+sprinkle the toast thickly with grated cheese, well seasoned with salt
+and pepper. Set in a hot oven until the cheese melts and serve
+immediately.
+
+
+SARDINE CANAPES
+
+Toast lightly diamond-shaped slices of stale bread and spread with a
+sardine mixture made as follows:--Skin and bone six sardines, put them
+in a bowl and run to a paste with a silver spoon. Add two tablespoons of
+lemon juice, a few drops of Worcestershire sauce, a dash of pepper, two
+teaspoons of chopped parsley and four tablespoons of creamed butter.
+Garnish with a border of whites of hard-boiled eggs, finely chopped, and
+on top scatter shredded olives.
+
+
+WHITE CAVIAR
+
+Take roe of any fish, remove skin, salt; set aside over night. Next day
+beat roe apart, pour boiling water over it and stir; when roe is white,
+pour off the water and let drain; then put in pan with two tablespoons
+of oil and salt, pepper, a little vinegar, and mix well. Let stand a few
+days before using.
+
+This caviar may be substituted in all recipes for the Russian caviar or
+domestic caviar may be procured in some shops.
+
+
+CAVIAR CANAPES
+
+Cut the bread about one-quarter of an inch thick and two inches square
+(or round), and after it is toasted spread over each slice a teaspoon of
+ice cold caviar. Mix one teaspoon of chopped onion and one teaspoon
+chopped parsley; spread the mixture over the caviar and serve with
+quarters of lemon.
+
+
+ANCHOVY CANAPES
+
+Cut the bread as for caviar canapes and spread with anchovy paste. Chop
+separately the yolks and whites of hard-boiled eggs and cover the
+canapes, dividing them into quarters, with anchovies split in two
+lengthwise, and using yolks and whites in alternate quarters.
+
+
+ANCHOVY CANAPES WITH TOMATOES
+
+For each person take a thin slice toast covered with anchovy paste. Upon
+this place whole egg which has been boiled four minutes, so that it can
+be pealed whole and the yolk is still soft. Around the toast put tomato
+sauce.
+
+
+CHOPPED ONION AND CHICKEN FAT
+
+Chop one yellow onion very fine, add four tablespoons of chicken fat
+(melted), salt to taste. Serve on slices of rye bread. If desired, a
+hard-boiled egg chopped very fine may be mixed with the onions.
+
+
+BRAIN (APPETIZER)
+
+Cook brains, let cool and add salt; beat up with chopped onions, juice
+of one and a half lemons and olive oil. Serve on lettuce leaves.
+
+
+BLACK OLIVES
+
+Pit black olives, cut them very thin, and prepare as brain appetizer;
+beat well with fork.
+
+
+CHICKEN LIVER PASTE, No. 1
+
+Wash thoroughly several fowls' livers and then let them simmer until
+tender in a little strong soup stock, adding some sliced mushroom,
+minced onion, and a little pepper and salt. When thoroughly done mince
+the whole finely, or pound it in a mortar. Now put it back in the
+saucepan and mix well with the yolks of sufficient eggs to make the
+whole fairly moist. Warm over the fire, stirring frequently until the
+mixture is quite thick, taking care that it does not burn.
+
+It should be served upon rounds of toast on a hot dish garnished with
+parsley.
+
+
+IMITATION PATE DE FOI GRAS
+
+Take as many livers and gizzards of any kind of fowl as you may have on
+hand; add to these three tablespoons of chicken or goose fat, a finely
+chopped onion, one tablespoon of pungent sauce, and salt and white
+pepper to taste. Boil the livers until quite done and drain; when cold,
+rub to a smooth paste. Take some of the fat and chopped onion and simmer
+together slowly for ten minutes. Strain through a thin muslin bag,
+pressing the bag tightly, turn into a bowl and mix with the seasoning;
+work all together for a long time, then grease a bowl or cups and press
+this mixture into them; when soft cut up the gizzards into bits and lay
+between the mixture. You may season this highly, or to suit taste.
+
+
+CHICKEN LIVER PASTE, No. 2
+
+Take one-quarter pound chicken livers that have been boiled soft; drain
+and rub through grater, add one-quarter cup of fresh mushrooms that have
+been fried for three minutes in two tablespoons of chicken fat, chop
+these, mix smooth with the liver, moistening with the fat used in frying
+the mushrooms, season with salt, pepper, paprika and a little onion and
+lemon juice. Spread on rye bread slices. Garnish plate with a red radish
+or sprigs of parsley.
+
+
+CHOPPED HERRING
+
+Soak herring a few hours, when washed and cleaned, bone and chop. To one
+herring take one onion, one sour apple, a slice of white bread which has
+been soaked in vinegar, chop all these; add one teaspoon oil, a little
+cinnamon and pepper. Put on platter in shape of a herring with head at
+top and tail at bottom of dish, and sprinkle the chopped white of a
+hard-boiled egg over fish and then the chopped yolk.
+
+
+CHEESE BALLS
+
+Take mashed cream cheese--add butter, cream and a little paprika. You
+can chop either green peppers, almonds or olives in this mixture, or the
+juice of an onion. Roll into small balls and serve on lettuce leaves.
+This is also very good for sandwiches.
+
+
+EGG APPETIZER
+
+Boil eggs hard. Cut slice off the end, so that the egg will stand firm.
+Dip egg in French dressing, then with a pastry bag arrange sardellen
+butter on the top of egg. Have ready small squares of toasted bread,
+spread with a thin layer of sardellen butter, on which to stand the
+eggs. Caviar, mixed with some finely chopped onion, pepper and lemon
+juice, may be used instead of the sardellen butter, but mayonnaise must
+be used over the caviar.
+
+
+DEVILED EGGS WITH HOT SAUCE
+
+Take six hard-boiled eggs, cut lengthwise, remove yolk and add to same:
+one dessertspoon of melted butter, Cayenne pepper, salt and chopped
+parsley. Mash this mixture very fine and refill the whites of the eggs
+and turn over on platter.
+
+*Sauce.*--One tablespoon of butter, one tablespoon of flour, a pinch of
+Cayenne pepper, salt and one pint of milk. Stir this mixture continually
+until it thickens; beat the yolk of one egg and pour the hot gravy over
+the same. Dress with chopped parsley and eat very hot. Sherry wine can
+be added if desired.
+
+
+STUFFED YELLOW TOMATOES
+
+Take small yellow tomatoes, scrape out the centre and fill with caviar.
+Serve on lettuce or watercress.
+
+
+A DELICIOUS APPETIZER
+
+Take as many slices of delicately browned toast as people to serve,
+several large, firm tomatoes sliced, one green pepper, and store cheese.
+Place a slice of tomato on each slice of toast and season with salt and
+pepper and a dot of butter. Place several long, curly strips of pepper
+around the tomato, and cover with a thin slice of the cheese. Place in
+the oven until the cheese is melted. Serve piping hot.
+
+
+CELERY RELISH
+
+Boil about six pieces of celery root. When soft, peel and mash. Season
+with salt, pepper, a little onion powder, a teaspoon of home-made
+mustard and plenty of mayonnaise. Shape into pyramids, put mayonnaise on
+the top of the pyramid, and on top of that either a little well-seasoned
+caviar or some sardellen butter shaped in a pastry bag. Serve on a slice
+of beets and a lettuce leaf.
+
+
+SARDELLEN
+
+Take one-quarter pound salted sardellen and soak in water over night.
+Bone the next morning, put in cloth and press until dry; chop very fine,
+almost to a paste; take one-half pound sweet butter, stir to a cream and
+add the sardellen. Serve on toasted cracker or bread. Sprinkle with the
+grated yellow and grated white of egg.
+
+
+STUFFED EGGS
+
+Hard boil eggs, drop into cold water, remove shells, cut each in half
+lengthwise. Turn out yolks into a bowl. Carefully place whites together
+in pairs, mash yolks with back of a spoon. For every six yolks put into
+bowl one tablespoon melted butter, one-half teaspoon mustard (the kind
+prepared for table), one teaspoon salt, dash of cayenne pepper. Rub
+these together thoroughly with yolks. Make little balls of this paste
+the size of the yolks. Fit one ball into each pair whites.
+
+
+NUT AND CHEESE RELISH
+
+Mix one package cream cheese with one cup of chopped nut meats, one
+teaspoon of chopped parsley, two tablespoons of whipped cream, salt and
+red pepper. Roll into balls and serve cold, garnished with parsley and
+chopped nuts.
+
+
+GRAPE-FRUIT COCKTAIL
+
+Cut the grape-fruit into halves, crosswise, and scoop out the pulp,
+rejecting the white inner skin as well as the seeds. Clean the shells;
+cut the edges with a sharp knife into scallops and throw them into cold
+water. Set the pulp on the ice. At serving time put a teaspoon of
+cracked ice in the bottom of each shell; fill with the pulp, mixed
+thoroughly with powdered sugar and a little sherry, if desired; and
+place a maraschino cherry or bit of bright-colored jelly in the centre
+of each. Lay on paper doilies or surround with bits of asparagus fern.
+
+
+AMBROSIA
+
+Fill glass with alternate layers of sliced orange and cocoanut; cover
+with powdered sugar and place a maraschino cherry on the top of each.
+
+
+PEACH COCKTAIL
+
+Fill the glasses with sliced peaches; cover with orange or lemon juice;
+sweeten to taste; add a little shaved ice and serve.
+
+Apricot and cherry cocktails may be made in the same way.
+
+
+RASPBERRY COCKTAIL
+
+Mash a pint of ripe, red currants; strain them through cheesecloth; pour
+the juice over a pint of red raspberries and set on the ice to chill. At
+serving time sweeten to taste and pour into the glasses, putting one
+teaspoon of powdered sugar on the top of each.
+
+
+PINEAPPLE AND BANANA COCKTAIL
+
+Take equal parts of banana and fresh or canned pineapple; cut into small
+cubes and cover with lemon or pineapple juice. Serve in glasses or
+orange shells placed on autumn leaves or sprays of green fern.
+
+
+STRAWBERRY COCKTAIL
+
+Slice five or six large strawberries into each glass and squeeze over
+them the juice of an orange. At serving time add one heaping teaspoon of
+powdered sugar and one tablespoon of shaved ice.
+
+
+MUSK MELONS
+
+Cut melon in half, seed and put on ice one hour before serving. When
+ready to serve, fill with crushed ice and sprinkle with, powdered sugar.
+Allow one-half melon for each person. Very refreshing for summer
+luncheons or dinners. For dinner serve before soup.
+
+
+FILLED LEMONS
+
+Select good-sized lemons; cut off tip to stand the lemon upright; cut
+top for cover. Scoop out all the lemon pulp, and put in a bowl; put
+shells in a bowl of cold water. For six lemons take one box of boneless
+sardines, six anchovies, and two green peppers, cut very fine. Wet with
+lemon-juice until moist; fill in shells after wiping dry; insert a
+pimento on top; put on cover of lemon; serve on doily with horseradish
+and watercress.
+
+
+RED PEPPER CANAPES
+
+Mix together two chopped hard-boiled eggs, one tablespoon of chopped red
+peppers (canned), a saltspoon of salt, a tiny pinch of mustard and two
+tablespoons of grated American cheese with sufficient melted butter to
+form a paste; spread over the rounds of fried bread and place in a very
+hot oven for about three minutes. Serve on a folded napkin, garnished
+with watercress.
+
+
+SALTED PEANUTS
+
+Shell and skin freshly roasted peanuts and proceed as in salting
+almonds.
+
+
+SALTED ALMONDS
+
+Pour boiling water on the almonds; cool and remove the skins; dry
+thoroughly and brown in a hot oven, using a half tablespoon of butter or
+olive oil (preferably the oil) to each cup of nuts, which must be shaken
+frequently. When brown, sprinkle well with salt and spread on paper to
+dry and cool.
+
+A still easier way to prepare the nuts is to cook them over the fire,
+using a larger quantity of olive oil. As the oil can be saved and used
+again, this method is not necessarily extravagant.
+
+
+
+
+*SANDWICHES*
+
+
+Bread should be twenty-four hours old and cut in thin, even slices. If
+fancy forms are desired, shape before spreading with butter. Cream
+butter and spread evenly.
+
+
+ANCHOVY SANDWICHES
+
+Pound the anchovies to a paste and mix with an equal quantity of olives
+stoned and finely chopped.
+
+
+CELERY SANDWICHES
+
+Two cups of chopped celery, two tablespoons of chopped walnuts, two
+tablespoons of chopped olives, quarter of a cup of Mayonnaise dressing.
+Spread between slices of thin buttered bread.
+
+
+FISH SANDWICHES
+
+Spread one piece of bread with any kind of cold fish that has been
+shredded and mixed with tartar sauce. Then put a lettuce leaf on that
+and then a slice of hard-boiled egg that has been dipped in tartar
+sauce. Cover with a slice of buttered bread.
+
+
+NUT AND RAISIN SANDWICHES
+
+Take equal quantities of nuts and raisins; moisten with cream or grape
+juice and spread on thin slices of bread.
+
+
+BROWN BREAD SANDWICHES
+
+Season one cup of cottage cheese with salt, cayenne, and add one pimento
+cut in shreds. Cut white and brown bread in finger lengths about one
+inch wide. Spread with cheese mixture and place a brown and white slice
+together.
+
+
+CHEESE AND NUT SANDWICHES
+
+Cut thin rounds from rye bread. Spread with the following mixture: take
+one cream cheese, rub to a cream, season to taste with salt and paprika,
+add one stalk of chopped celery, and one-fourth cup of chopped nut
+meats. Spread on buttered bread and place a slice of stuffed olive on
+top, in the centre of each piece of bread.
+
+
+LETTUCE SANDWICHES
+
+Put fresh lettuce leaves, washed and dried, between thin layers of
+bread. Spread with Mayonnaise or Boiled Dressing.
+
+
+OLIVE SANDWICHES
+
+Take either ripe or green olives; remove the seeds; mince and mix
+thoroughly with Mayonnaise dressing. Spread between slices of
+whole-wheat or graham bread.
+
+
+SARDINE SANDWICHES
+
+Remove the skin and bones from the sardines. Rub to a paste, adding an
+equal quantity of chopped hard-boiled eggs, seasoned with salt, cayenne,
+lemon juice or vinegar. Moisten with melted butter and spread between
+slices of bread.
+
+
+DATE AND FIG SANDWICHES
+
+Wash equal quantities of dates and figs; stone the dates; add blanched
+almonds in quantity about one-fourth of the entire bulk; then run the
+whole mixture through a food chopper. Moisten with orange juice and
+press tightly into baking-powder tins. When ready to use, dip the box in
+hot water; turn out the mixture; slice and place between thin slices of
+buttered bread.
+
+
+FIG SANDWICHES
+
+Remove the stems and chop the figs fine. Put in a double boiler with a
+little water and cook until a paste is formed. Add a few drops of lemon
+juice; set aside; when cool spread on thin slices of buttered bread.
+
+
+EGG SANDWICHES
+
+Hard boil the eggs, place them immediately into cold water. When cold;
+remove the shells carefully, cut the eggs in half lengthwise and butter
+slightly. Lay one or two sardellen or appetite silds on one half of the
+egg and press the one half gently on the other half which has the
+sardellen. The egg must appear whole. Now tie lengthwise and across with
+the narrowest, various colored ribbons you can find.
+
+
+CHESTNUT SANDWICHES
+
+One slice each of white and brown bread, cut thin and buttered, and
+spread with chestnuts that have been boiled tender, peeled and rubbed
+through a sieve, then mashed with hard-boiled eggs to a paste and
+moistened with Mayonnaise.
+
+
+SALMON AND BROWN BREAD SANDWICHES
+
+Flake one cup salmon and rub it to a paste. Add mustard, salt, and
+cayenne. Spread on the bread, cover with a layer of thin slices of
+cucumber, then another piece of bread, press lightly and arrange with
+sprigs of parsley on the platter.
+
+
+WHITE AND BROWN BREAD SANDWICHES
+
+If a novel sandwich is wanted, butter alternate slices of brown and
+white bread and pile them one above the other in a loaf. Cut the new
+loaf across the slices, butter them and pile them so that when this
+second loaf is cut, the slices will be in white and brown blocks. Press
+the slices very closely together before cutting at all.
+
+
+TOASTED CHEESE SANDWICHES
+
+The filling for the toasted cheese sandwiches calls for a cup of soft,
+mild cheese, finely cut, and stirred over the fire with a tablespoon of
+butter until the cheese is melted. Enough milk to moisten, perhaps not
+more than one-eighth of a cup, is then added, with salt, mustard, and
+paprika to taste, and the whole is stirred until creamy and smooth.
+Slices of bread are very thinly buttered, the cheese mixture spread on
+generously, each slice covered with another slice, and set away until
+the filling cools and hardens, when the sandwiches are toasted on both
+sides and served hot.
+
+
+POACHED EGG SANDWICHES
+
+Slice as many pieces of bread, from a round loaf, as you have persons to
+serve. Toast these slices and let cool. Across each slice place three
+strips of pimentoes (use the canned pimentoes), on top of that place a
+cold poached egg, put a teaspoon of Mayonnaise on the top of the egg and
+sprigs of watercress encircling the toast.
+
+
+MUSTARD SARDINE PASTE FOR SANDWICHES
+
+Take one box of mustard sardines; bone and mash; add to the mixture one
+tablespoon of tomato catsup, one teaspoon of Worcestershire sauce, juice
+of one lemon, a pinch of cayenne pepper, as much white pepper as will
+cover the end of a knife, two tablespoons of vinegar, and one tablespoon
+of olive oil. Mix thoroughly until it becomes a paste. Then spread on
+thinly cut bread for sandwiches.
+
+
+CAVIAR AND SALMON SANDWICHES
+
+Take a piece of rye bread, cut round (with a biscuit cutter), spread
+with mustard; put some caviar in centre of the bread, strips of smoked
+salmon around the caviar and strips of pickle around the salmon.
+
+
+RIBBON SANDWICHES
+
+Cut two, slices of white bread and two of brown. Butter three and spread
+with a thick paste made of hard-boiled egg very finely chopped and
+mixed with mayonnaise dressing. Build the slices up one above the other,
+alternating brown and white, and placing the unbuttered slice on top.
+Before serving, slice down as you would a layer cake.
+
+
+EGG AND OLIVE SANDWICHES
+
+Chop four eggs which have been boiled fifteen minutes, add two
+tablespoons of chopped olives, season and moisten with olive oil and
+vinegar. Spread between thin slices of buttered bread.
+
+
+RUSSIAN SANDWICHES
+
+Spread bread with thin slices of Neufchatel cheese, cover with finely
+chopped olives moistened with mayonnaise dressing.
+
+
+SURPRISE SANDWICHES
+
+Take orange marmalade, pecan nuts and cream cheese in equal quantities
+and after mixing thoroughly spread on thin slices of buttered bread.
+
+
+CHICKEN SANDWICHES
+
+Mince some cold roast or boiled chicken in a chopping bowl, then mix the
+gravy with it, adding a few hard-boiled eggs, which have been minced to
+a powder. Mix all into a soft paste. Then cut thin slices of bread,
+spread the chicken between the slices (if desired you may add a little
+mustard); press the pieces gently together.
+
+
+CHICKEN SANDWICHES WITH MAYONNAISE
+
+Grind up chicken in meat chopper. To each cup of chicken add one
+tablespoon of mayonnaise, and one tablespoon of chicken soup. Mix into
+soft paste, and put in finger-rolls.
+
+
+DEVILED TONGUE SANDWICHES
+
+Grind up tongue (root will do) in meat chopper; to a cup of ground
+tongue add one teaspoon of mustard, one tablespoon of soup, and one
+teaspoon of mayonnaise. Mix into soft paste; spread on white bread cut
+very thin.
+
+
+MINCED GOOSE SANDWICHES
+
+Take either boiled or roast goose (which has been highly seasoned) and
+mince in a chopping bowl, add one or two pickles, according to quantity,
+or a teaspoon of catsup. Spread thin slices of bread or nice fresh
+rolls, with a thin coating of goose oil, slightly salted, then spread
+the minced goose and cover with a layer of bread which has been
+previously spread.
+
+
+VEAL SANDWICHES
+
+May be prepared as above, or slice the veal in thin slices and spread
+with mustard.
+
+
+BOILED, SMOKED, OR PICKLED TONGUE SANDWICHES
+
+Remove the crust from the bread (unless it is very soft), place the
+slices of tongue (cut very thin) and lettuce leaves between the
+slices.
+
+
+
+
+*SOUPS*
+
+
+Soups are wholesome and palatable and should form part of the meal
+whenever possible. It is a good plan to have some sort of vegetable or
+meat stock always at hand, as this renders the making of the soup both
+easy and economical. With milk at hand, cream soups are easily made.
+
+
+SOUP STOCK
+
+In making soup, bring the cold water in the soup pot with the meat and
+bones to a boil slowly, and let it simmer for hours, never boiling and
+never ceasing to simmer. If clear soup is not desired soup may be
+allowed to boil. Bones, both fresh and those partly cooked, meats of all
+kinds, vegetables of various sorts, all may be added to the stock pot,
+to give flavor and nutriment to the soup.
+
+One quart of cold water is used to each pound of meat for soup; to four
+quarts of water, one each of vegetables of medium size and a bouquet.
+
+Make the soup in a closely covered kettle used for no other purpose.
+Remove scum when it first appears; after soup has simmered for four or
+five hours add vegetables and a bouquet.
+
+Parsley wrapped around peppercorn, bayleaf, six cloves and other herbs,
+excepting sage, and tied, makes what is called a bouquet and may be
+easily removed from the soup.
+
+Root celery, parsley, onions, carrots, asparagus and potatoes are the
+best vegetables to add to the soup stock. Never use celery leaves for
+beef soup. You may use celery leaves in potato soup, but sparingly, with
+chopped parsley leaves.
+
+Vegetables, spices and salt should always be added the last hour of
+cooking. Strain into an earthen bowl and let cool uncovered, by so doing
+stock is less apt to ferment.
+
+A cake of fat forms on the stock when cold, which excludes air and
+should not be removed until stock is used. To remove fat run a knife
+around edge of bowl and carefully remove the same. A small quantity will
+remain, which should be removed by passing a cloth, wrung out of hot
+water, around edge and over top of stock. This fat should be clarified
+and used for drippings. If time cannot be allowed for stock to cool
+before using, take off as much fat as possible with a spoon, and remove
+the remainder by passing tissue or any absorbent paper over the surface.
+
+Bouillon should always be thickened with _yolks_ of eggs, beat up with a
+spoon of cold water. Ordinary beef soup or tomato soup may be thickened
+with flour. To do this properly heat a scant spoon of soup drippings,
+stir in briskly a spoon of flour, and add gradually a large quantity of
+soup to prevent it becoming lumpy.
+
+
+WHITE STOCK
+
+Veal, turkey, chicken and fish are used.
+
+
+BROWN STOCK
+
+Follow directions given for bouillon, adding a slice of beef and
+browning some of the meat in the marrow from the bone.
+
+
+BEET SOUP--RUSSIAN STYLE (FLEISCHIG)
+
+Cut one large beet and one-half pound of onion in thick pieces and put
+in kettle with one pound of fat brisket of beef; cover with water and
+let cook slowly two hours; add three-fourths of a cup of sugar and a
+little citric acid to make it sweet and sour and let cook another hour;
+season and serve hot.
+
+
+BORSHT
+
+Take some red beetroots, wash thoroughly and peel, and then boil in a
+moderate quantity of water from two to three hours over a slow fire, by
+which time a strong red liquor should have been obtained. Strain off the
+liquor, adding lemon juice, sugar, and salt to taste, and when it has
+cooled a little, stir in sufficient yolks of eggs to slightly thicken
+it. May be used either cold or hot. In the latter case a little
+home-made beef stock may be added to the beet soup.
+
+If after straining off the soup the remaining beetroot is not too much
+boiled away, it may be chopped fine with a little onion, vinegar and
+dripping, flavored with pepper and salt, and used as a vegetable.
+
+
+SCHALET OR TSCHOLNT (SHABBAS SOUP)
+
+Wash one pint of white haricot beans and one pint of coarse barley and
+put them into a covered pot or pan with some pieces of fat meat and some
+pieces of marrow bone, or the backs of two fat geese which have been
+skinned and well spiced with ginger and garlic. Season with pepper and
+salt and add sufficient water to cover. Cover the pot up tightly. If one
+has a coal range it can be placed in the oven on Friday afternoon and
+let remain there until Saturday noon. The heat of the oven will be
+sufficient to bake the Schalet if there was a nice clear fire when the
+porridge was put in the oven. If this dish cannot be baked at home it
+may be sent to a neighboring baker to be placed in the oven there to
+remain until Saturday noon, when it is called for. This takes the place
+of soup for the Sabbath dinner.
+
+
+BOUILLON
+
+Put on one three-pound chicken to boil in six quarts cold water. Take
+one and one-half or two pounds of beef and the same quantity thick part
+of veal, put in a baking-pan, set in the stove and brown quickly with
+just enough water to keep from burning. When brown, cut the meat in
+pieces, add this with all the juice it has drawn, to the chicken soup.
+Set on the back of the stove, and cook slowly all day. Set in a cold
+place, or on ice over night, and next morning after it is congealed,
+skim off every particle of fat.
+
+Melt and season to taste when ready to serve. Excellent for the sick.
+When used for the table, cut up carrots and French peas already cooked
+can be added while heating.
+
+If cooked on gas stove, cook over the simmering flame the same number of
+hours.
+
+
+CONSOMME
+
+Take three pounds of beef, cut in dice and cover with three quarts of
+cold water. Simmer slowly for four hours. The last hour add one-half cup
+each of carrots, celery, onion, and season with one-half teaspoon of
+peppercorns and one tablespoon of salt. Strain, cool, remove fat and
+clear (allowing one egg-shell broken fine and the slightly beaten white
+of one egg to each quart of stock). Add to the stock, stir constantly
+until it has reached the boiling point. Boil two minutes and serve.
+
+
+CHICKEN SOUP, No. 1
+
+Take one large chicken, cook with four quarts of water for two or three
+hours. Skim carefully, when it begins to boil add parsley root, an
+onion, some asparagus, cut into bits. Season with salt, strain and beat
+up the yolk of an egg with one tablespoon of cold water, add to soup
+just before serving. This soup should not be too thin. Rice, barley,
+noodles or dumplings may be added. Make use of the chicken, either for
+salad or stew.
+
+
+CHICKEN SOUP, No. 2
+
+Take the carcass of a cold, cooked chicken and break into small pieces.
+Add one-half cup of chopped celery and one onion chopped fine. Cover
+with cold water; simmer slowly for two hours. Strain, add salt and
+pepper to taste.
+
+
+CHICKEN BROTH
+
+Cut the chicken into small pieces and place it in a deep earthen dish;
+add one quart of water; cover it and set over a kettle of boiling water,
+letting it steam until the meat of the chicken has become very tender.
+Strain off the broth and let it stand over night. In the morning remove
+the fat and return the liquid to the original earthen dish.
+
+
+JULIENNE SOUP
+
+Have soup stock ready. Boil in water until tender one cup green peas,
+three carrots cut up in small pieces, and some cabbage chopped fine.
+Brown two tablespoons of flour in a skillet in hot fat, then stir in the
+vegetables. Fry some livers and gizzards of fowls, if handy, and add,
+then stir in the strained soup stock.
+
+
+RICE BROTH
+
+May be made either of beef or mutton, adding all kinds of vegetables.
+Boil one-half cup of rice separately in a farina kettle. Strain the beef
+or mutton broth. Add the rice and boil one-half hour longer, with
+potatoes, cut into dice shape; use about two potatoes; then add the
+beaten yolk of an egg. Strained stock of chicken broth added to this
+soup makes it very palatable and nutritious for the sick.
+
+
+MOCK TURTLE SOUP
+
+Take one calf's head, wash well; put on to boil with four and one-half
+quarts of water; add two red peppers, onions, celery, carrots, cloves,
+salt to taste, and a little cabbage; boil six hours; also, have ready
+some meat stock; the next day put fat in a skillet with two large
+tablespoons of flour; let it brown; then, take the calf's head and cut
+all the meat from it in pieces; add the calf's tongue, cut in dice.
+Slice hard-boiled eggs, one glass of sherry; and one lemon sliced; put
+all in the stock; allow it to come just to a boil.
+
+
+MUTTON BROTH
+
+Cut three pounds of neck of lamb or lean shoulder into small pieces;
+cover closely and boil with three quarts of water, slowly, for two
+hours; add two tablespoons well-washed rice to the boiling soup. Cook
+an hour longer, slowly; watch carefully and stir from time to time.
+Strain and thicken it with a little flour; salt and pepper to taste.
+Particularly nice for invalids.
+
+
+MULLIGATAWNY SOUP
+
+Add to three quarts of liquor, in which fowls have been boiled, the
+following vegetables: three onions, two carrots, and one head of celery
+cut in small dice. Keep the kettle over a high heat until soup reaches
+the boiling point; then place where it will simmer for twenty-five
+minutes. Add one tablespoon of curry powder, one tablespoon of flour
+mixed together; add to the hot soup and cook five minutes. Pass through
+a sieve. Serve with small pieces of chicken or veal cut in it.
+
+
+FARINA SOUP
+
+When the soup stock has been strained and every particle of fat removed,
+return it to the kettle to boil. When it boils hard stir in carefully
+quarter of a cup of farina, do this slowly to prevent the farina from
+forming lumps. Stir into the soup bowl the yolk of one egg, add a
+teaspoon of cold water. Pour the soup into the bowl gradually and stir
+constantly until all has been poured into the bowl. Serve at once.
+
+
+GREEN KERN SOUP
+
+Soak one-half cup of green kern in a bowl of water over night. Put on
+two pounds of soup meat, add a carrot, an onion, a stalk of celery, a
+sprig of parsley, one or two tomatoes, a potato, in fact any vegetable
+you may happen to have at hand. Cover up closely and let it boil slowly
+over a low heat three or four hours. Put the green kern on to boil in
+water slightly salted, as it boils down keep adding soup stock from the
+kettle of soup on the stove, always straining through a hair sieve,
+until all has been used. Serve as it is or strain through a colander and
+put pieces of toasted bread into the soup.
+
+Another way of using the green kern is to grind it to a powder.
+
+
+NOODLE SOUP
+
+For six persons, select a piece of meat off the neck, about two and
+one-half pounds; add three quarts of water, an onion, one celery root,
+two carrots, a large potato, some parsley, three tomatoes and the
+giblets of poultry. Cook in a closely covered kettle, letting the soup
+simmer for four or five hours. Remove every bit of scum that rises.
+Strain; add salt and remove every particle of fat; put in noodles; boil
+about five minutes and serve at once. If allowed to stand it will become
+thick.
+
+
+MUSHROOM AND BARLEY SOUP
+
+Take one quart of hot bouillon, add a quarter pound barley which has
+been boiled in water; and one ounce of dried mushrooms which have been
+thoroughly washed and cut in pieces, an onion, carrot, bayleaf, parsley
+and dill. Boil all these and when the vegetables are nearly tender,
+remove from soup, add the meat from the bouillon, cut up in small
+pieces, let soup come to a boil and serve.
+
+
+OXTAIL SOUP
+
+Wash two large oxtails and cut into pieces. Cut one onion fine and fry
+in one tablespoon of drippings. When brown, add oxtails to brown, then
+put into soup kettle with four quarts cold water. Add one tablespoon of
+salt, one tablespoon of mixed herbs, four cloves, four peppercorns.
+Simmer for three or four hours. Skim off fat, strain. Vegetables cut
+into fancy shapes and boiled twenty minutes may be added.
+
+
+GREEN PEA SOUP
+
+Make your soup stock as usual, adding a pint of washed pea-pods to the
+soup. Heat a tablespoon of drippings, put in the peas, with a little
+chopped parsley, cover closely and let simmer; keep adding soup stock
+when dry. When the peas are tender put into the strained soup. Season
+with one teaspoon of salt and two teaspoons of sugar, add drop dumplings
+to this soup before serving.
+
+
+PIGEON SOUP
+
+Make a beef soup, and an hour before wanted add a pigeon. Boil slowly,
+with all kinds of vegetables, provided your patient is allowed to have
+them. Strain, add the beaten yolk of an egg, salt to taste.
+
+
+TURKEY SOUP
+
+Cut up any bones or meat of cold turkey, and cook like soup made of
+left-over chicken and chicken bones.
+
+
+OKRA GUMBO SOUP (SOUTHERN)
+
+Take one quart of ripe tomatoes, stew with one quart of okra, cut into
+small rings. Put this on to boil with about two quarts or water and a
+piece of soup meat (no bone), chop up an onion, a carrot and a sprig of
+parsley, add this to the soup. Fricassee one chicken with some rice,
+dish up with the soup, putting a piece of chicken and one tablespoon of
+rice into each soup plate before adding the soup. Let the soup simmer
+four or five hours; season with salt and pepper. A little corn and Lima
+beans may be added; they should be cooked with the soup for several
+hours. Cut the soup meat into small cubes and leave in the soup to
+serve.
+
+
+TCHORBA--TURKISH SOUP
+
+Take one pound of meat, cover with water and boil till meat is tender.
+Boil rice in another pan until it is creamy, when ready to serve, add
+one beaten egg and juice of half a lemon.
+
+Broken rice is best for this dish.
+
+
+BARLEY SOUP
+
+Take one cup of barley, two onions cut fine, one-half cup of carrots
+diced, one teaspoon of salt, pepper to taste; add two quarts of water
+and simmer two or three hours. When water has evaporated add soup; if
+you are making fresh soup, keep adding the "top soup," strained, to the
+barley and let boil until tender, one-half cup of celery root boiled
+with the barley improves the flavor.
+
+
+DRIED PEA SOUP
+
+Soak one cup of picked and cleaned dried split peas in cold water over
+night, drain, put on with two quarts cold water, a smoked beef-cheek or
+any other smoked meat; let boil slowly but steadily four hours or more;
+add one-half cup of celery, diced, one small onion cut fine, one
+teaspoon of salt, one-eighth teaspoon of pepper, cook until the meat and
+peas are tender. Remove meat when tender. Skim fat off the top of the
+soup. Heat one tablespoon of the fat in a frying pan, add one tablespoon
+of flour and gradually the rest of the soup. Season to taste and serve
+with the smoked meat, adding croutons.
+
+
+LENTIL SOUP (LINZEN), No. 1
+
+Soak two cups of lentils over night in cold water. Drain and add to a
+sliced onion which has been browned in two tablespoons of drippings;
+when these have been fried for five minutes, add three stalks of celery
+cut in small pieces or some celery seed, pepper and salt to taste, and
+two quarts of warm water, boil all these slowly, stirring occasionally
+until the lentils are quite soft. Pass all through a sieve, return to
+saucepan heat again and serve.
+
+
+LENTIL SOUP, No. 2
+
+Made same as Dried Pea Soup. One cup of strained tomatoes may be added
+or small slices of sausage.
+
+
+SOUR SOUP (FOR PURIM)
+
+Take one pound of soup meat and two soup bones, put on to boil in
+boiling water. Cut two leeks in slices like noodles, some cooked
+tomatoes which have been cooled and strained, some cauliflower, two
+tablespoons of sugar, a pinch sour salt, pepper and salt and let cook
+steadily. When the soup is done thicken it with two egg yolks that have
+been beaten up with a little salt and some cold water. Do not cook after
+adding yolks of eggs.
+
+
+TOMATO SOUP
+
+Take a large soup bone or two pounds of soup meat, the latter preferred,
+one or two onions, a few potatoes, a few carrots, a turnip, soup greens
+and a can of tomatoes or a quart of fresh ones, cook two hours, and in
+season add two ears of sweet corn grated. Season with salt and pepper.
+Thicken with a tablespoon of flour, dissolved in cold water. A nice
+addition to this soup is a handful of noodles cut into round disks with
+a thimble.
+
+
+VEAL SOUP
+
+Boil a piece of veal, off the neck, and one or two veal bones in two
+quarts of water, add a sprig of parsley, one onion, cut up into small
+pieces. Strain and thicken with the yolks of two eggs slightly beaten
+with a tablespoon of cold water. Season with salt and pepper to taste.
+
+
+VEGETABLE SOUP
+
+Take a small soup bone, cover with cold water. Cut one-half a cup each
+of celery, carrots, and onion. Brown in fat, cooking five to ten
+minutes; add one tablespoon of chopped parsley and one-half cup of
+potatoes. Add to soup bone and cook one hour. Season with salt and
+pepper. Remove bone and serve.
+
+
+HOW TO MAKE CREAM SOUPS
+
+Cream soups are all made by blending two tablespoons of butter with two
+tablespoons of flour and then adding slowly one cup of cold milk or half
+cream and milk. One cup for a thin soup or puree, to one quart of
+liquid. More according to the thickness of soup desired. Any cooked
+vegetable or fish may be added to the cream sauce. Less milk is used
+when the water in which the vegetables are cooked is added.
+
+Purees are made from vegetables or fish, forced through a strainer and
+retained in soup, milk and seasonings. Generally thicker than cream
+soup.
+
+Use a double boiler in making cream sauces and the cream sauce
+foundation for soups.
+
+To warm over a thick soup it is best to put it in a double boiler. It
+must not be covered. If one does not have a double boiler set soup
+boiler in a pan of hot water over fire.
+
+Cream soups and purees are so nutritious that with bread and butter,
+they furnish a satisfactory meal.
+
+
+CREAM OF ALMOND SOUP
+
+Blanch, and grind or pound one-half pound almonds, let simmer slowly in
+one pint of milk for five minutes. Melt one tablespoon of butter, blend
+with one of flour. Do not allow to bubble. Add one cup of milk and
+thicken slightly. Then add the almond mixture and simmer again until
+creamy. Remove from fire and add one cup of cream. Season with salt and
+pepper to taste. Cream may be whipped or left plain.
+
+
+CREAM OF CELERY SOUP
+
+Break three stalks of celery in one-inch pieces and pound in a mortar.
+Cook in double boiler with one slice of onion and three cups of milk for
+twenty minutes. Remove onion, heat two tablespoons of butter, add two
+tablespoons of flour, one-fourth teaspoon of pepper, one teaspoon of
+salt; first two-thirds of a cup, and gradually the rest of the celery
+broth, add one cup of cream; cook until smooth and serve at once.
+
+
+CREAM OF ASPARAGUS SOUP
+
+Proceed as with cream of celery soup, substituting one-half bundle of
+fresh asparagus or an equal amount of canned for the stalk of celery.
+Or, the tips of a bundle of asparagus may be cut off for table use and
+the remainder used for soup. In either case the asparagus will be better
+if mashed through a colander, thus removing the woody portions.
+
+
+CREAM OF CAULIFLOWER SOUP
+
+Take a solid head of cauliflower, scald it to take away the strong
+taste; separate the flowers and proceed as with cream of celery soup.
+
+
+CREAM OF CORN SOUP
+
+Take a can of corn or six ears of corn. Run a sharp knife down through
+the center of each row of kernels, and with the back of a knife press
+out the pulp, leaving the husk on the cob. Break the cobs and put them
+on to boil in sufficient cold water to cover them. Boil thirty minutes
+and strain the liquor. Return the liquor to the fire, and when boiling
+add the corn pulp and bay leaf. Cook fifteen minutes; add the cream
+sauce and serve.
+
+
+CREAM OF HERRING SOUP (RUSSIAN STYLE)
+
+Place two cups of milk, two cups of water, one small onion, salt and
+pepper to taste in a saucepan, and boil for ten minutes, add two
+herrings which have been previously soaked and cut in small pieces; cook
+until herring is tender.
+
+
+MILK, OR CREAM SOUP
+
+Heat a quart of milk or cream, add a tablespoon of sweet butter and
+thicken with a spoon of flour or corn starch, wet with cold milk. Pour,
+boiling, over pieces of toasted bread cut into dices; crackers may also
+be used.
+
+
+FISH CHOWDER
+
+Skin and bone one and one-half pounds of codfish or haddock. Cut six
+large tomatoes, six large potatoes, two large onions in small pieces,
+add salt, pepper, three pints of water and cook one hour. Add one-half
+pint of cream, one-fourth cup of butter, and paprika. Cook five minutes
+and serve.
+
+
+MOCK FISH CHOWDER
+
+Omit fish and use same ingredients, sprinkle with chopped parsley and
+serve.
+
+
+GLOBE ARTICHOKE OR TURNIP SOUP
+
+Heat two tablespoons of butter, add one and one-half pounds of sliced
+turnips or artichokes and stir them in the butter, add one tablespoon of
+flour, a little salt, three cups of hot milk, three cups of hot water,
+stirring them in slowly. When the vegetables are done rub them through a
+sieve, put them back in the saucepan, add a little sugar and more
+seasoning, if required, and heat thoroughly. A little cream or butter
+may be put into the tureen, and the soup stirred into it.
+
+
+SPINACH SOUP
+
+Wash, pick over and cook two quarts of spinach for twenty minutes;
+drain, chop and rub through a sieve and return to the water in which it
+was cooked, add one-half cup of chopped onions, cook until thoroughly
+done, thicken with a white sauce made by melting two tablespoons of
+butter to which is added two tablespoons of flour; stir until smooth,
+add two cups of milk; season with one-half teaspoon of salt and pepper
+and add the spinach mixture.
+
+
+CREAM OF LETTUCE SOUP
+
+Proceed as with spinach, substituting lettuce for spinach.
+
+
+CREAM OF TOMATO SOUP
+
+Cook one quart tomatoes (fresh or canned) with one pint water until
+done, and strain through a sieve. Meanwhile melt two tablespoons of
+butter, add two tablespoons of flour, add gradually one and one-half
+cups of milk (or half cream and half milk), one teaspoon of salt, one
+teaspoon of sugar, one-quarter teaspoon of pepper; add a little chopped
+parsley and celery, and let this boil for fifteen minutes. Just before
+ready to serve add one-fourth teaspoon of baking soda to the hot
+strained tomatoes, pour gradually into the cream sauce stirring
+constantly and serve at once.
+
+
+CREAM OF LENTIL SOUP
+
+Soak one cup of lentils over night. Drain and boil slowly for one hour
+in water containing one-half teaspoon of baking soda, drain and boil
+again very gently in fresh water; when the lentils are tender drain off
+most of the liquid and return to the fire. Add two tablespoons of
+butter, or butter substitute, two teaspoons of salt, and one-half
+teaspoon of sugar. Bring three cups of milk to a boil in the
+double-boiler. Just before serving mash the lentils through a strainer
+directly into the milk. Serve in cups and pass croutons with the soup.
+
+
+ONION SOUP
+
+Slice two or three large onions; fry them in a tablespoon of butter
+until they are soft and red, then add three tablespoons of flour and
+stir until it is a little cooked. To this add slowly a pint of boiling
+water, stirring all the time, so it will be smooth.
+
+Boil and mash three good-sized potatoes. Add to them slowly a quart of
+scalded milk, stirring well so it will be smooth. Add the potato and
+milk mixture to the onion mixture. Season with salt and pepper. Let it
+get very hot, and pass it through a strainer into the tureen. Sprinkle
+over the top a little parsley chopped very fine, and a few croutons.
+
+
+CREAM WINE SOUP
+
+Put one cup of white wine and one-half cup of cold water on to boil, add
+a few pieces of stick cinnamon and seven lumps of cut loaf sugar; while
+boiling scald a cup of sweet cream in double boiler. Have ready the
+well-beaten yolks of two eggs, pour over this the hot cream, stirring
+all the time, then pour in the boiling wine, being careful to stir well
+or it will curdle. Very nice for invalids. Can be eaten hot or cold.
+
+
+VEGETABLE SOUP (MILCHIG)
+
+Brown one-half cup of chopped onion in one tablespoon of butter, add one
+and a half quarts of boiling water, two cups of shredded cabbage
+one-half cup of chopped carrot, one leek, one tablespoon of chopped
+peppers, one tablespoon of chopped celery. Boil rapidly for ten minutes,
+then gently for one hour. Add one medium-sized potato diced and a
+tomato, one and a half teaspoons of salt and one-quarter teaspoon of
+pepper, a pinch of paprika and thyme. Cook one hour longer. Have the
+cover partially off the kettle during the entire time. Ten minutes
+before serving thicken with two tablespoons of flour mixed with
+one-fourth cup of cold milk.
+
+
+BRAUNE MEHLSUPPE (BROWN FLOUR SOUP), No. 1
+
+Heat a spoon of butter in a spider, add a spoon of flour, stir briskly,
+but do not let it get black; pour boiling water over it, add salt and
+caraway seeds.
+
+
+BROWN FLOUR SOUP, No. 2
+
+Heat two tablespoons of fresh butter in a spider, add four tablespoons
+of flour to it and brown to light golden brown, then add one quart
+water, stirring constantly. Season with salt and pepper and a little
+nutmeg. Add one pint of milk, let boil up once or twice and serve at
+once.
+
+
+BEER SOUP
+
+To one pint of beer add one cup of water, let come to a boil, season
+with salt and cinnamon if desired. Beat two egg yolks well with a little
+sugar and flour mixed, add one cup of milk, stir until smooth, stir all
+together in the hot beer mixture, let come almost to the boiling point,
+fold in the beaten whites of the two eggs and serve at once with
+croutons. If desired for a meat meal equal parts of water and beer may
+be used instead of milk.
+
+
+SOUR MILK SOUP
+
+Let the milk stand until it jellies, but does not separate. Put it into
+a saucepan and let simmer one minute. Then thicken with two generous
+tablespoons of flour; blend to a smooth paste with butter. Strain
+through a fine sieve and serve in cups or soup plates and sprinkle the
+top with maple sugar.
+
+
+POTATO SOUP
+
+Boil and mash three or four potatoes, one tablespoon of butter, one-half
+tablespoon of flour, and one teaspoon of chopped onion, letting the
+onion cook in the butter a few minutes before adding the flour. When
+this is cooked add to it a pint of milk, making a thin, white sauce. Add
+this to the mashed potato and pass the whole through a strainer. Return
+it to the fire for a few minutes to heat and blend it. Season it with
+salt and pepper. Sprinkle on the soup chopped parsley and a few
+croutons.
+
+*For Fleischig Soup.*--This soup may be made with fat instead of butter,
+and the water in which the potatoes have been boiled may be used instead
+of the milk; any left-over meat gravy will give the soup a rich flavor.
+
+
+GREEN PEA PUREE
+
+Cook one quart of green peas until very tender. Then mash through
+colander. To this amount heat one quart of milk in double boiler. Add
+butter, salt and pepper to taste, and last the mashed green peas.
+
+
+LEEK SOUP
+
+Put a small piece of butter in saucepan and then six or eight leeks cut
+in small pieces. Keep turning for about five minutes so they will get
+brown; add water for amount desired; season with salt and pepper and put
+in piece of stale bread. Strain through the strainer. Put in croutons
+and serve with grated cheese.
+
+
+RED WINE SOUP
+
+Put on to boil one cup of good red wine and one-half cup of water,
+sweeten to taste, add three whole cloves and three small pieces of
+cinnamon bark, let boil ten minutes, and pour while boiling over the
+well-beaten yolk of one egg. Eat hot or cold. This quantity serves one
+person.
+
+
+SPLIT PEA SOUP (MILCHIG)
+
+Soak peas in lukewarm water over night. Use one quart of peas to one
+gallon of water. Boil about two hours with the following vegetables: a
+few potatoes, a large celery root, a little parsley and a little onion,
+a small carrot cut up in cubes and a small clove of garlic. When boiled
+down to half the quantity, press all through colander. If soup is too
+thin, take a tablespoon of flour blended with a little cold water in a
+saucepan and add to the peas already strained. Serve with croutons.
+
+
+TOMATO SOUP WITH RICE
+
+Brown slightly one minced onion in one tablespoon of butter, add one can
+of tomatoes or a quart of medium sized tomatoes cut in small pieces,
+season with salt, pepper, one tablespoon of sugar and a pinch of
+paprika. Simmer a half hour, strain and thicken with one tablespoon of
+flour moistened with cold water, add the strained tomatoes and one cup
+of boiled rice; let come to a boil and serve.
+
+
+MILK AND CHEESE SOUP
+
+Thicken three cups of milk with one-half tablespoon of flour and cook
+thoroughly in a double boiler, stirring very often. When ready to serve
+add one cup of grated cheese and season with salt and paprika.
+
+
+BLACK BEAN SOUP
+
+Soak one pint of beans over night, drain, add cold water and rinse
+thoroughly. Fry two tablespoons of chopped onion in two tablespoons of
+butter, put in with the beans, add two stalks of celery or a piece of
+celery root and two quarts of water. Cook slowly until the beans are
+soft, three or four hours, add more boiling water as it boils away; rub
+through a strainer, add one-eighth teaspoon of pepper, one-fourth
+teaspoon of mustard, a few grains of cayenne. Heat one tablespoon of
+butter in saucepan with two tablespoons of flour, then two-thirds cup
+and then the rest of the soup gradually; cut a lemon (removing seeds)
+and two hard-boiled eggs in slices and serve in the soup.
+
+
+BARLEY AND VEGETABLE SOUP
+
+Take a half cup of coarse barley and two quarts of water. Let boil for
+one hour and skim. Then add two onions, a bunch of carrots, parsley, two
+turnips, one green pepper and six tomatoes (all chopped fine). Add a few
+green peas, lima beans, two ears of corn cut from cob; pepper and salt
+to taste. Cook for one hour or more until done. Then add a small piece
+of butter, quarter teaspoon of sage and thyme, if you like, and if soup
+is too thick add more water.
+
+
+BEER SOUP (PARVE)
+
+Mix the beer with one-third water, boil with sugar and the grated crust
+of stale rye bread, add stick cinnamon and a little lemon juice. Pour
+over small pieces of zwieback (rusk). Some boil a handful of dried
+currants. When done add both currants and juice.
+
+
+BEET SOUP (RUSSIAN STYLE)
+
+Cut two small beets in strips, cover with water and let cook until
+tender, add citric acid (sour salt) and a little sugar to make sweet and
+sour, a little salt, and three-quarter cup of sour cream. Serve cold.
+Sweet cream may be used and while hot gradually poured over the
+well-beaten yolks of two eggs, keeping the soup over the stove and
+stirring all the time until thick and smooth. Remove from stove and
+serve cold.
+
+
+CHERRY SOUP
+
+This soup is a summer soup and is to be eaten cold. Cook two tablespoons
+of sago in one cup of boiling water until tender, add more as water
+boils down. Put one quart of large red or black cherries, one cup of
+claret, one tablespoon of broken cinnamon, one-fourth cup of sugar, and
+one-half lemon sliced fine, up to boil and let boil fifteen minutes; add
+the cooked sago, let boil up and pour very gradually over the
+well-beaten yolks of two eggs. Serve cold. Raspberry, strawberry,
+currant, gooseberry, apple, plum or rhubarb soups are prepared the same
+way, each cooked until tender and sweetened to taste. The juice of lemon
+may be used instead of the wine.
+
+
+FRUIT SOUP
+
+Take two pounds of plums, cherries, or red currants and raspberries,
+which carefully pick and wash, and boil to a pulp with a pint of water.
+Let it slightly cool and then stir in the beaten yolk of an egg and a
+little sugar. Strain the soup, which should be served cold.
+
+
+COLD SOUR SOUP
+
+Take a pound of sour grass (sorrel), remove leaves, wash well, cut and
+squeeze well. Peel three potatoes, mince a bunch of young onions, salt
+and set on to boil, when boiling add the sour grass and let boil well,
+add two tablespoons of sugar, and a bit of sour salt, let simmer a bit,
+afterward add two well-beaten eggs. Do not boil this soup after adding
+the eggs. This soup is to be eaten cold. It can be kept for some time in
+jars.
+
+
+
+
+*GARNISHES AND DUMPLINGS FOR SOUPS*
+
+
+NOODLES
+
+Beat one large egg slightly with one-fourth teaspoon of salt, add enough
+flour to make a stiff dough; work it well for fifteen or twenty minutes,
+adding flour when necessary. When the dough is smooth place on slightly
+floured board and roll out very thin and set aside on a clean towel for
+an hour or more to dry. Fold in a tight roll and cut crosswise in fine
+threads. Toss them up lightly with fingers to separate well, and spread
+them on the board to dry. When thoroughly dry, put in a jar covered with
+cheese cloth for future use. Drop by handfuls in boiling soup, ten
+minutes before serving.
+
+Noodles for vegetables or for puddings are made in the same way, but to
+each egg, one-half egg-shell full of cold water may be added. The strips
+are cut one-half inch wide.
+
+
+PLAETCHEN
+
+Take noodle dough, roll out thin in same manner as noodles, when dry cut
+in three-inch strips, place the strips on top of one another, then cut
+into one-half inch strips, crosswise, cut again to form one-half inch
+squares. Dry same as noodles. Drop by handfuls in boiling soup.
+
+
+KREPLECH OR BUTTERFLIES
+
+Roll noodle dough into pieces two and one-half inches square. Place on
+each one tablespoon of force-meat, then fold squares into three corned
+pockets, pressing edges well together. Drop in boiling soup or salted
+water and boil fifteen minutes.
+
+
+FORCE-MEAT FOR KREPLECH
+
+Chop one pound of beef, soup meat, cold veal, or take lamb chopped very
+fine, season with one teaspoon of salt, one-eighth teaspoon of pepper,
+ginger or nutmeg, one-half teaspoon of onion juice, mix with one egg.
+This force-meat may also be made into balls one-half inch in diameter,
+roll the balls in flour and cook them in the boiling soup, or fry them
+in fat.
+
+
+BAKING POWDER DUMPLINGS
+
+Sift one cup of flour, one-fourth teaspoon of salt, one teaspoon of
+baking powder, stir in scant one-half cup of milk or water and mix to a
+smooth batter. Drop one teaspoonful at a time in the boiling soup; cover
+kettle, let boil five minutes and serve at once.
+
+
+CROUTONS
+
+Cut stale bread into cubes, place in pan and brown in the oven; or
+butter the bread, cut into cubes and then brown the same way. Fry small
+cubes of stale bread in deep hot fat until brown or fry them in a little
+butter or fat in a hot spider until brown.
+
+
+PFAeRVEL OR GRATED EGG FOR SOUP
+
+Into the yolk of one egg stir enough flour until it is too stiff to
+work. Grate on coarse grater, and spread on board to dry. After soup is
+strained, put in and boil ten minutes before serving.
+
+
+SPATZEN
+
+Beat one egg well, add one-half teaspoon of salt, three-fourths cup of
+flour and one-third cup of water, stirring to a stiff, smooth batter.
+Drop by teaspoons into boiling soup ten minutes before serving.
+
+
+EGG CUSTARD
+
+Beat slightly the yolks of two eggs, add two tablespoons of milk and a
+few grains of salt. Pour into small buttered cup, place in pan of hot
+water and bake until firm; cool, remove from cup and cut in fancy shapes
+with French vegetable cutters.
+
+
+GRATED IRISH POTATO
+
+Peel, wash and grate one large Irish potato, or two medium-sized ones.
+Put it in a sieve and let hot water run over it until it is perfectly
+white. Have the white of one egg beaten to a very stiff froth, then stir
+in the potatoes and twenty minutes before serving add it to the boiling
+soup. Beat the yolk of one egg up in the soup tureen, and pour the hot
+soup over it, stirring carefully at first.
+
+
+FARINA DUMPLINGS
+
+Put in a double boiler one kitchen spoon of fresh butter, stir in one
+cup of milk. When it begins to boil stir in enough farina to thicken.
+Take off the stove and when cold add the yolks of two eggs and the
+stiffly-beaten whites, and a little salt and nutmeg and one-half cup of
+grated almonds if desired. Let cool, then make into little balls, and
+ten minutes before soup is to be served, drop in boiler and let boil up
+once or twice.
+
+
+BOILED FLOUR BALLS WITH ALMONDS
+
+Two yolks of eggs beaten very light, add a pinch of salt, pepper and
+finely-chopped parsley. Add six blanched almonds grated, enough sifted
+flour to make stiff batter, then add the stiffly-beaten whites of eggs
+and one-half teaspoon of baking powder. Drop by teaspoons in soup ten
+minutes before serving.
+
+
+EINLAUF (EGG DROP)
+
+Beat one egg, add one-eighth teaspoon of salt, three tablespoons of
+flour and one-fourth cup of water, stir until smooth. Pour slowly from a
+considerable height from the end of a spoon into the boiling soup. Cook
+two or three minutes and serve hot; add one teaspoon of chopped parsley
+to the soup.
+
+
+EGG DUMPLINGS FOR SOUPS
+
+Rub the yolks of two hard-boiled eggs to a smooth paste, add a little
+salt and grated nutmeg and one-half teaspoon of melted butter. Add the
+chopped whites of two eggs and a raw egg yolk to be able to mold the
+dough into little marbles, put in boiling soup one minute.
+
+
+SCHWEM KLOESSE
+
+Take three tablespoons of flour; stir with one egg and one-half cup of
+milk; pour this in a pan in which some butter was melted; stir until it
+loosens from the pan. When it is cold, add two more eggs and some salt,
+and shortly before needed form in little dumplings and put in boiling
+hot soup for five minutes.
+
+
+DUMPLINGS FOR CREAM SOUPS
+
+Scald some flour with milk or water, mix in a small piece of butter and
+salt, and boil until thick. When cool beat in yolk of an egg, if too
+stiff add the beaten white.
+
+
+DROP DUMPLINGS
+
+Break into a cup the whites of three eggs; fill the cup with milk; put
+it with a tablespoon of fresh butter and one cup of sifted flour in a
+spider and stir as it boils until it leaves the spider clean. Set aside
+until cool and stir in the yolks of three eggs. Season with salt, pepper
+and nutmeg, mix thoroughly and drop by teaspoons in the boiling soup ten
+minutes before ready to be served.
+
+
+LIVER KLOESSE (DUMPLINGS)
+
+Brown a small onion minced in one tablespoon of chicken fat, add a small
+liver chopped fine, chopped parsley, two tablespoons of flour. Season
+with nutmeg, red and white pepper, and add two eggs. Drop with teaspoon
+in the boiling soup, let cook ten minutes--serve.
+
+
+FRITTER BEANS
+
+Beat one egg until light, add three-fourths teaspoon of salt, one-half
+cup of flour and two tablespoons of water. Put through colander into
+deep hot fat and fry until brown. Drain and pour hot broth over them.
+
+
+SPONGE DUMPLINGS
+
+Separate three eggs, beat the yolks, and add one cup of soup stock,
+one-fourth teaspoon of salt, then add the beaten whites. Pour into a
+greased cup and place in pan of hot water and steam until firm; cool,
+remove from cup and cut into small dumplings with a teaspoon; pour the
+boiling soup over and just before serving add chopped parsley.
+
+
+
+
+*FISH*
+
+
+Fish that is not fresh is a very dangerous food and great care should be
+taken in selecting only fish fit to eat. If the fish is hard in body and
+the eyes are clear and bright, the gills a bright red and slimy, the
+flesh so firm that when pressed the marks of the fingers do not remain,
+the scales not dry or easy to loosen, then the fish is fresh.
+
+In the refrigerator fish will taint butter and other foods if placed in
+the same compartment, so that in most cases it is better to lay it on a
+plate on a pan of ice, or wrap it in parchment or waxed paper and put it
+in the ice box.
+
+Pickerel weighing more than five pounds should not be bought. If belly
+is thick it is likely that there is another fish inside. This smaller
+fish or any found in any other fish may not be used as food.
+
+Salt fish should be soaked in fresh water, skin side up, to draw out the
+salt.
+
+Each fish is at its best in its season, for instance:--
+
+Bluefish, Butterfish, Sea, Striped Bass, Porgies, Sea-trout or Weakfish
+are best from April to September.
+
+Fluke and Flounders are good all year round, but the fluke is better
+than the flounder in summer. Carp may be had all year, but care must be
+taken that it has not been in polluted water.
+
+Cod, Haddock, Halibut, Mackerel, Redsnapper, Salmon, Whitefish are good
+all year.
+
+In the different states of the United States there are laws governing
+the fishing for trout, so the season for that fish differs in the
+various states.
+
+Black Bass, Perch, Pickerel and Pike are in season from June 1st to
+December 1st.
+
+Shad, April to June.
+
+Smelts, November 10th to April.
+
+
+TO CLEAN FISH
+
+The fish may be cleaned at the market, but needs to be looked over
+carefully before cooking.
+
+To remove the scales hold the fish by the tail and scrape firmly toward
+the head with a small sharp knife, held with the blade slanting toward
+the tail. Scrape slowly so that the scales will not fly, and rinse the
+knife frequently in cold water. If the fish is to be served whole, leave
+the head and tail on and trim the fins; otherwise remove them.
+
+
+TO OPEN FISH
+
+To open small fish cut under the gills and squeeze out the contents by
+pressing upward from the middle with the thumb and finger. To open large
+fish split them from the gills halfway down the body toward the tail;
+remove the entrails and scrape and clean, opening far enough to remove
+all the blood from the backbone, and wiping the inside thoroughly with a
+cloth wrung out of cold, salted water.
+
+
+TO SKIN FISH
+
+To skin a fish remove the fins along the back and cut off a narrow strip
+of the skin the entire length of the back. Then slip the knife under the
+skin that lies over the bony part of the gills and work slowly toward
+the tail. Do the same with the other side.
+
+
+TO BONE FISH
+
+To bone a fish clean it first and remove the head. Then, beginning at
+the tail, run a sharp knife under the flesh close to the bone, scraping
+the flesh away clean from the bone. Work up one side toward the head;
+then repeat the same process on the other side of the bone. Lift the
+bone carefully and pull out any small bones that may be left in the
+flesh.
+
+
+BOILED FISH
+
+To cook fish properly is very important, as no food, perhaps, is so
+insipid as fish if carelessly cooked. It must be well done and properly
+salted. A good rule to cook fish by is the following: Allow ten minutes
+to the first pound and five minutes for each additional pound; for
+example: boil a fish weighing five pounds thirty minutes. By pulling out
+a fin you may ascertain whether your fish is done; if it comes out
+easily and the meat is an opaque white, your fish has boiled long
+enough. Always set your fish on to boil in hot water, hot from the
+teakettle, adding salt and a dash of vinegar to keep the meat firm; an
+onion, a head of celery and parsley roots are always an acceptable
+flavor to any kind of boiled fish, no matter what kind of sauce you
+intend to serve with the fish. If you wish to serve the fish whole, tie
+it in a napkin and lay it on an old plate at the bottom of the kettle;
+if you have a regular "fish kettle" this is not necessary. In boiling
+fish avoid using too much water.
+
+To thicken sauces, where flour is used, take a level teaspoon of flour
+to a cup of sauce, or the yolk of an egg to a cup of sauce.
+
+
+BAKED FISH
+
+Wash and dry the fish, rubbing inside and outside with salt; stuff with
+a bread stuffing and sew. Sprinkle with salt and pepper and place in a
+hot oven without water. As soon as it begins to brown add hot water and
+butter and baste every ten minutes. Bake until done, allowing an hour or
+more for a large fish, twenty or thirty minutes for a small one. Remove
+to a hot platter; draw out the strings; garnish with slices of lemon
+well covered with chopped parsley and serve with Hollandaise sauce.
+
+
+BROILED FISH
+
+For broiling, large fish should be split down the back and head and tail
+removed; salmon and halibut should be cut into one-inch slices, and
+smelts and other small fish left whole. Wipe the fish as dry as
+possible; sprinkle with salt and pepper and if the fish is dry and white
+brush the flesh side well with olive oil or butter. Put in a
+well-greased broiler, placing the thickest parts of the fish toward the
+middle or back of the broiler. Hold over a hot fire until the flesh side
+is nicely browned; then cook the skin side just long enough to make the
+skin crisp. Small fish require from ten to fifteen minutes, large fish
+from fifteen to twenty-five. To remove from the broiler loosen one side
+first, then the other, and lift carefully with a cake turner. Place on a
+platter; spread with butter and stand in the oven for a few minutes.
+Garnish with lemon and serve with Maitre d'Hotel butter.
+
+
+JEWISH METHOD OF FRYING FISH
+
+Scale the fish with the utmost thoroughness, remove the entrails, wash
+very thoroughly, and salt both inside and out. Then cut the fish into
+convenient slices, place them on a strainer and leave them there for an
+hour.
+
+Meanwhile, place some flour in one plate and some beaten eggs in
+another, and heat a large frying-pan half full of oil or butter. Now
+wipe your fish slices thoroughly with a clean cloth, dip them first in
+flour and then in beaten eggs and finally fry until browned.
+
+In frying fish very hot oil is required. If a crumb of bread will brown
+in twenty seconds the oil is hot enough. Put fish in a frying basket,
+then into the hot oil and cook five minutes. Drain on brown paper and
+arrange on platter. Do not stick knife or fork into fish while it is
+frying.
+
+When the oil has cooled, strain it, pour it into a jar, cover it and it
+will be ready for use another time. It can be used again for fish only.
+
+
+ANOTHER METHOD OF FRYING FISH
+
+Thoroughly mix six ounces of flour with an ounce of olive oil, the yolk
+of an egg, and a pinch of salt. Stir in one gill of tepid water and
+allow the whole to stand for half an hour in a cool place. Next beat the
+white of an egg stiff and stir into the batter. Dip each fish into the
+mixture, then roll in bread crumbs and cook in boiling oil. Butter must
+not be used. In frying fish do not allow the fish to remain in the
+spider after it has been nicely browned, for this absorbs the fat and
+destroys the delicate flavor. Be sure that the fish is done. This rule
+applies to fish that is sauted.
+
+
+SAUTED FISH
+
+Clean fish, sprinkle with salt and pepper, dip in flour or cornmeal and
+cook in spider with just enough hot butter to prevent it sticking to the
+pan. Shake the pan occasionally. Brown well on under side, then turn and
+brown on the other side.
+
+
+LEMON FISH
+
+Boil three tablespoons of vinegar, one sliced onion, six whole peppers,
+salt, one piece of stick cinnamon, and a little water, then add sliced
+fish. When fish has boiled twenty minutes remove and arrange on platter.
+Strain the gravy and add the well-beaten yolks of two eggs, juice of two
+lemons, sugar to taste and twelve grated almonds. Let all come to a
+boil, then pour over the fish, sprinkle finely chopped parsley on top
+and garnish with sliced lemons. Bluefish, mackerel, shad, salmon and
+porgies may be cooked with this sauce.
+
+
+SWEET SOUR FISH
+
+First cut up and salt the fish. Shad, trout or carp can be used. Put on
+fish kettle with one and one-half cups of water and one cup of vinegar,
+add one onion cut in round slices, one dozen raisins, one lemon cut in
+round slices, two bay leaves, six cloves. When this mixture begins to
+boil, lay in your fish and cook thoroughly. When done remove fish to
+platter.
+
+Put liquor back on stove, add three tablespoons of granulated sugar
+(which has been melted and browned in a pie plate without water), then
+add two tablespoons of flour which has been rubbed smooth with a little
+water. Let boil well and pour over fish. If not sweet enough add more
+sugar. Serve cold.
+
+
+SWEET AND SOUR FISH
+
+Place the fish in strong salt water for one hour before cooking. Take
+three parts of water and one of vinegar, put in saucepan with some
+sliced onions and some raisins, and let boil until tender. Add brown
+sugar to taste, a piece of rye bread from which the crust has been
+removed, and some molasses. Boil the sauce, then place the fish in and
+let all cook twenty minutes. When done, arrange on platter with sliced
+lemon and chopped parsley.
+
+
+SWEET SOUR FISH WITH WINE
+
+Put on to boil in fish kettle, one glass water, one-half glass vinegar,
+two tablespoons of brown sugar, one-half dozen cloves, one-half teaspoon
+of ground cinnamon, one onion cut in round slices. Boil thoroughly, then
+strain and add to it one lemon cut in round slices, one goblet of red
+wine, one dozen raisins, one tablespoon of pounded almonds; put on stove
+again, and when it comes to a boil, add fish that has been cut up and
+salted. Cook until done, remove fish to a platter, and to the liquor add
+a small piece Leb-kuchen or ginger cake, and stir in the well-beaten
+yolks of four eggs; stir carefully or it will curdle. If not sweet
+enough add more sugar. Pour over fish. Shad or trout is the best fish to
+use.
+
+
+FISH STOCK
+
+Put in a saucepan a tablespoon of butter or butter substitute, add a
+tablespoon each of chopped onion, carrot and turnip. Fry them without
+browning, then add fish-bones, head, and trimmings, a stalk of celery,
+sprigs of parsley and of thyme, a bay-leaf, a tomato or a slice of
+lemon. Cover with water and let them simmer for an hour or more. Season
+with salt and pepper and strain.
+
+
+PIKE WITH EGG SAUCE
+
+Clean the fish thoroughly, and wash it in hot water, wipe dry and salt
+inside and out. If you heat the salt it will penetrate through the meat
+of the fish in less time. Take a kettle, lay in it a piece of butter
+about the size of an egg; cut up an onion, some celery root, parsley
+root and a few slices of lemon, lay the fish in, either whole or cut up
+in slices; boil in enough water to just cover the fish, and add more
+salt if required, add a dozen whole peppers, black or white; season with
+ground white pepper. Let the fish boil quickly. In the meantime beat up
+the yolks of two eggs, and pound a dozen almonds to a paste, add to the
+beaten yolks, together with a tablespoon of cold water. When done remove
+the fish to a large platter; but to ascertain whether the fish has
+cooked long enough, take hold of the fins, if they come out readily your
+fish has cooked enough. Strain the sauce through a sieve, taking out the
+slices of lemon and with them garnish the top of the fish; add the
+strained sauce to the beaten eggs, stirring constantly as you do so;
+then return the sauce to the kettle, and stir until it boils, remove
+quickly and pour it over the fish. When it is cold garnish with curly
+parsley.
+
+
+GEFILLTE FISCH
+
+Prepare trout, pickerel or pike in the following manner: After the fish
+has been scaled and thoroughly cleaned, remove all the meat that adheres
+to the skin, being careful not to injure the skin; take out all the meat
+from head to tail, cut open along the backbone, removing it also; but do
+not disfigure the head and tail; chop the meat in a chopping bowl, then
+heat about a quarter of a pound of butter in a spider, add two
+tablespoons chopped parsley, and some soaked white bread; remove from
+the fire and add an onion grated, salt, pepper, pounded almonds, the
+yolks of two eggs, also a very little nutmeg grated. Mix all thoroughly
+and fill the skin until it looks natural. Boil in salt water, containing
+a piece of butter, celery root, parsley and an onion; when done remove
+from the fire and lay on a platter. The fish should be cooked for one
+and one-quarter hours, or until done. Thicken the sauce with yolks of
+two eggs, adding a few slices of lemon.
+
+This fish may be baked but must be rolled in flour and dotted with bits
+of butter.
+
+
+RUSSIAN FISH CAKES
+
+Take three pounds of fish (weakfish or carp, pickerel or haddock or
+whitefish, any fat fish with a fish poor in it). Remove skin and bones
+from the fish and chop flesh very fine, add a good-sized onion, minced
+or grated, make a depression in the centre of the chopped fish and add
+three-quarters cup of water, one-half cup of soft bread crumbs, salt and
+pepper to taste, one-fourth cup of sugar, two egg whites and two
+tablespoons of melted butter. Chop until very smooth and form into cakes
+containing a generous tablespoonful each. Put the bones and skins into a
+saucepan with an onion sliced and a tablespoon of butter and add the
+fish cakes. Cover with water and simmer for one and a quarter hours.
+Then remove the cakes and strain off the gravy into the two egg yolks
+which have been slightly beaten together with one teaspoon of sugar;
+stir over the heat until thickened, but do not boil it. Pour over fish
+cakes and serve either hot or cold. The butter and sugar may be omitted
+if so desired.
+
+
+GEFILLTE FISCH WITH EGG SAUCE
+
+Cut a five-pound haddock into four-inch slices. Cut a big hole into each
+slice, preserving the backbone and skin. Put this meat, cut from the
+fish, into a wooden tray, add to it four large onions and a sprig of
+parsley. Chop until very fine, then add two eggs, a dash of pepper and
+cinnamon, a pinch of salt, and a tablespoon of sugar. To this add enough
+cracker dust to stiffen it. Put this filling into the holes cut in the
+fish.
+
+Take a saucepan, put in one sliced onion, a sprig of parsley, a small
+sliced carrot, a dash of pepper, and a pinch of salt. Put the fish into
+the saucepan, cover with cold water, and let it boil slowly for one
+hour. At the end of the hour take out the fish, and put on a platter.
+Preserve the water or gravy in which the fish was boiled for the sauce.
+
+Egg sauce for fish: Beat the yokes of two eggs thoroughly. Into the
+beaten yolks slowly pour the gravy in which the fish was boiled,
+stirring constantly. Stand this on the back of the stove to boil for
+five minutes, stirring constantly so as to prevent burning.
+
+
+FILLED FISH--TURKISH STYLE
+
+No. 1. Bone some fat fish, boil in salt and water; when done take a
+little of the fish soup, one egg, beat until light, add gradually the
+juice of one-half lemon.
+
+
+FRITADA
+
+No. 2. Steam the fish and bone. Take four good-sized tomatoes, cut them
+up, add chopped parsley, scallions or leeks cut in small pieces, a
+little celery, salt and pepper to taste and four eggs well-beaten; mix
+all these ingredients very well with the boned fish, form in omelet
+shape. Place in oven in pan greased with olive oil and bake until well
+browned.
+
+
+HECHT (PICKEREL)
+
+This fish is best prepared "scharf." Clean your fish thoroughly and salt
+the day previous; wrap it in a clean towel and lay it on ice until
+wanted. Line a kettle with celery and parsley roots; cut up an onion,
+add a lump of fresh butter, and pack the fish in the kettle, head first,
+either whole or cut up; sprinkle a little salt and white pepper over all
+and add about a dozen peppercorns; put on enough water to just cover,
+and add a whole lemon cut in slices. Do not let the fish boil quickly.
+Add about a dozen pounded almonds. By this time the fish will be ready
+to turn, then beat up the yolks of two eggs in a bowl, to be added to
+the sauce after the fish is boiled. Try the fish with a fork and if the
+meat loosens readily it is done. Take up each peace carefully, if it has
+been cut up, and arrange on a large platter, head first and so on, make
+the fish appear whole, and garnish with the slices of lemon and sprigs
+of parsley; then mince up some parsley and garnish top of the fish,
+around the lemon slices. Thicken the gravy by adding the beaten yolks,
+add a tablespoon of cold water to the yolks before adding to the boiling
+sauce; stir, remove from the fire at once and pour over the fish. If you
+prefer the sauce strained, then strain before adding the yolks of the
+eggs and almonds.
+
+Haddock, sea-bass, pike, perch, weakfish and porgies may be cooked
+"scharf."
+
+
+FRESH COD OR STRIPED BASS
+
+Cut into pieces ready to serve, after which salt them for an hour. Into
+the fish kettle put a quantity of water, large onion sliced, carrot also
+sliced, turnip, celery root, and boil fifteen minutes. Add the fish and
+two tablespoons of butter, tiny piece of cinnamon, pepper to taste. Boil
+fifteen minutes longer, then add teaspoon of flour mixed with cold
+water. Boil up well and add salt or pepper if needed. Remove fish and
+arrange on platter. Beat yolks of two eggs with a tablespoon of cold
+water; after straining out vegetables, add the hot gravy in which fish
+was boiled. Return to fire and stir till thick enough. Garnish with
+chopped parsley.
+
+
+AHILADO SAUCE (TURKISH)
+
+Mix some tomato sauce, olive oil, parsley, salt and pepper. Boil sauce
+first, and add boiled sea-bass or flounders.
+
+
+BOILED TROUT
+
+Cut up a celery root, one onion, and a sprig of parsley, tie the fish in
+a napkin and lay it on this bed of roots; pour in enough water to cover
+and add a dash of vinegar--the vinegar keeps the fish firm--then boil
+over a quick fire and add more salt to the water in which the fish has
+been boiled. Lay your fish on a hot platter and prepare the following
+sauce: set a cup of sweet cream in a kettle, heat it, add a tablespoon
+of fresh butter, salt and pepper, and thicken with a tablespoon of flour
+which has been wet with a little cold milk, stir this paste into the
+cream and boil about one minute, stirring constantly; pour over the
+fish. Boil two eggs, and while they are boiling, blanch about a dozen or
+more almonds and stick them into the fish, points up; cover the eggs
+with cold water, peel them, separate the whites from the yolks, chop
+each separately; garnish the fish, first with a row of chopped yolks,
+then whites, until all is used: lay chopped parsley all around the
+platter.
+
+Fresh cod and striped bass may be cooked in this way.
+
+
+FISH PIQUANT
+
+Cook any large fish in salt water--salmon is particularly nice prepared
+in this style--add one cup of vinegar, onions, celery root and parsley.
+When the fish is cooked enough, remove it from the fire, kettle and
+all--letting the fish remain in its sauce until the following sauce is
+prepared:--
+
+Take the yolks of two eggs, one-half teaspoon of Colman's mustard (dry),
+salt, pepper, a tablespoon of butter, a tablespoon of vinegar, one-half
+glass water and some fish gravy. Boil in double boiler until thick. Take
+some parsley, green onions, capers, shallots and one large vinegar
+pickle and some astragon, chop all up very fine; chop up the hard-boiled
+whites separately and then add the sauce; mix all this together
+thoroughly, then taste to see if seasoned to suit.
+
+
+SALMON CUTLETS
+
+Take the remains of some boiled salmon or a small can of salmon, three
+tablespoons of mashed potatoes, one of bread crumbs, one of chopped
+parsley, a little flour, mace, an egg, pepper and salt.
+
+Mix the ingredients well together, bind with the egg, let stand an hour,
+then form into little flat cutlets, roll in bread crumbs and fry in hot
+oil, drain on paper and send to table garnished with parsley.
+
+
+PAPRIKA CARP
+
+Slice and salt three pounds of carp. Steam four sliced onions with one
+cup of water, to which has been added one teaspoon of paprika, add the
+sliced carp and cook very slowly until the fish is done.
+
+
+REDSNAPPER WITH TOMATO SAUCE
+
+Scale thoroughly, salt and pepper inside and out, and lay upon ice,
+wrapped in a clean cloth overnight. When ready to cook cut up the celery
+or parsley root, or both, two large onions, a carrot or two, and let
+this come to a boil in about one quart of water, then lay in the fish,
+whole or in pieces; let the water almost cover the fish; add a lump of
+fresh butter and three or four tomatoes (out of season you may use
+canned tomatoes, say three or four large spoonfuls); let the fish boil
+half an hour, turning it occasionally. Try it by taking hold of the
+fins, if they come out readily, the fish is done. Take it up carefully;
+lay on a large platter and strain the sauce; let it boil, thicken it
+with the well-beaten yolks of two eggs, adding the sauce gradually to
+the eggs and stirring constantly. Garnish the fish with chopped parsley,
+letting a quantity mix with the sauce.
+
+Redsnapper is also very good fried.
+
+
+BONED SMELTS, SAUTED
+
+Take a dozen raw smelts; split them from the back lengthwise, leaving
+the head and tail intact; take out the large center bone without opening
+the stomach and season with salt. Put four ounces of butter into a
+saucepan, and when quite hot place the smelts in it, so that the side
+which was cut open is underneath. When they have attained a nice color,
+turn them over and finish cooking. When ready, arrange them on a very
+hot dish, pour the butter in which they were cooked over them, squeeze a
+little lemon on them, then add over all some finely chopped green
+parsley. Serve.
+
+
+FISH WITH HORSERADISH SAUCE
+
+Clean three pounds of fresh salmon, bone, salt and let stand several
+hours. Place in fish kettle with boiling salt water (one teaspoon of
+salt to one quart of water), and let boil one-half hour or until well
+cooked. Lift out carefully, place on hot platter and pour over
+one-fourth cup of melted butter and sprinkle well with one tablespoon of
+parsley. Serve in a separate bowl the following sauce; a large spoonful
+with each portion of fish: Peel one-half pound of horseradish root,
+grate and mix well with one pint of cream beaten stiff. The fish must
+be hot and the sauce cold.
+
+
+FISH WITH SAUERKRAUT
+
+Fry an onion in butter (or vegetable oil), add sauerkraut and cook. Boil
+the fish in salt water, then bone and shred. Fry two minced onions in
+butter or oil, put them into the kettle with the fish, add two egg
+yolks, butter or oil, a little pepper and a tablespoon of breadcrumbs;
+steam for half hour and serve with the kraut.
+
+
+FILLET OF SOLE A LA MOUQUIN
+
+Thoroughly wash and pick over a pound of spinach, put it over the fire
+with no more water than clings to the leaves and cook for ten minutes;
+at the end of that time drain the spinach and chop it fine. Have ready
+thin fillets of flounder, halibut, or whitefish. Cover them with
+acidulated warm water--a slice of lemon in the water is all that is
+wanted, and add a slice of onion, a sprig of parsley and a bit of bay
+leaf. Simmer for ten minutes and drain. Put the minced spinach into the
+bottom of the buttered baking-dish, arrange the fillets on it, cover
+with a cream sauce to which a tablespoon of grated cheese has been
+added, and brown in the oven.
+
+
+FILLET DE SOLE A LA CREOLE
+
+Fillet some large flounders, and have fishman send you all the bones;
+put the bones on to boil; wash, dry, and season the fillets; roll them
+(putting in some bits of butter), and fasten each one with a wooden
+toothpick. Strain the water from the bones; thicken with a little brown
+flour and onion; add to this one-half can of tomatoes, a little cayenne
+pepper, salt, and chopped green peppers. Let this sauce simmer for a
+couple of hours (this need not be strained); put the fillets in a
+casserole, and pour some of this sauce over them, and put in the oven
+for about fifteen minutes. Then pour over the rest of the tomato sauce,
+sprinkle a little chopped parsley and serve. One can add a few mushrooms
+to the sauce. The mushrooms must be fried in butter before being added
+to the sauce.
+
+
+BAKED BLACK BASS
+
+After having carefully cleaned, salt well and lay it in the baking-pan
+with a small cup of water, and strew flakes of butter on top, also salt,
+pepper and a little chopped parsley. Bake about one hour, basting often
+until brown. Serve on a heated platter; garnish with parsley and lemon
+and make a sauce by adding a glass of sherry, a little catsup and
+thicken with a teaspoon of flour, adding this to fish gravy. Serve
+potatoes with fish, boiled in the usual way, making a sauce of two
+tablespoons of butter. Add a bunch of parsley chopped very fine, salt
+and pepper to taste, a small cup of sweet cream thickened with a
+tablespoon of flour. Pour over potatoes.
+
+
+BAKED FLOUNDERS
+
+Clean, wipe dry, add salt and pepper and lay them in a pan; put flakes
+of butter on top, an onion cut up, some minced celery and a few bread
+crumbs. A cup of hot water put into the pan will prevent burning. Baste
+often; bake until brown.
+
+
+BAKED BASS A LA WELLINGTON
+
+Remove the scales and clean. Do not remove the head, tail, or fins. Put
+into a double boiler one tablespoon of butter, two cups of stale bread
+crumbs, one tablespoon of chopped onion, one teaspoon of chopped
+parsley, two teaspoons of chopped capers, one-fourth cup of sherry. Heat
+all the above ingredients, season with paprika and salt, and stuff the
+bass with the mixture. Sew up the fish, put into a hot oven, bake and
+baste with sherry wine and butter.
+
+A fish weighing four or five pounds is required for the above recipe.
+
+
+BAKED FISH--TURKISH STYLE
+
+Take perch and stuff with steamed onion to which has been added one
+well-beaten egg, two tomatoes cut up in small pieces, some bread crumbs,
+chopped parsley or celery, salt and pepper to taste. Bake until the fish
+is nicely browned.
+
+
+SAUCE AGRISTOGA
+
+Fry any fish in oil, and serve the following:--
+
+Beat very well two whole eggs, add two tablespoons of flour diluted with
+cold water, add gradually the juice of one lemon.
+
+
+ZUEMIMO SAUCE
+
+Heat one teaspoon of oil, add one tablespoon of flour, add slowly
+one-half cup of vinegar diluted with water; season with salt and sugar.
+If no other fish can be procured, salt herring may be used.
+
+
+SHAD ROE
+
+Parboil the roe in salted water ten minutes. Drain; season with salt,
+pepper and melted butter; form into balls, roll in beaten egg and
+cracker crumbs and fry in hot oil or any butter substitute.
+
+The roe can be baked and served with tomato sauce.
+
+
+BAKED SHAD
+
+Clean and split a three-pound shad. Place in a buttered dripping pan.
+Sprinkle with salt and pepper, brush with melted butter and bake in a
+hot oven thirty minutes.
+
+
+SCALLOPED FISH ROE
+
+Boil three large roes in water with a little vinegar for ten minutes.
+Plunge into cold water; wipe the roe dry. Mash the yolks of three
+hard-boiled eggs into a cup of melted butter, teaspoon of anchovy paste,
+tablespoon of chopped parsley, juice of half a lemon, salt and pepper to
+taste. Add a cup of bread crumbs and then mix in lightly the roe that
+has been broken into pieces. Put all in baking dish, cover with bread
+crumbs and flakes of butter, and brown in oven.
+
+
+BAKED MACKEREL
+
+Split fish, clean, and remove head and tail. Put in buttered pan,
+sprinkle with salt and pepper and dot over with butter (allowing one
+tablespoon to a medium-sized fish), pour over two-thirds of a cup of
+milk. Bake twenty-five minutes in a hot oven.
+
+
+STUFFED HERRING
+
+Make a dressing of two tablespoons of bread crumbs, one tablespoon of
+chopped parsley, two tablespoons of butter, juice of one-half lemon, and
+pepper and salt to taste. Add enough hot water to make soft. Fill the
+herrings, roll up, tie in shape. Cover with greased paper and bake ten
+to fifteen minutes.
+
+
+FISH WITH GARLIC
+
+Clean, salt fish one half hour, wash and dry with a clean cloth; cut
+garlic very thin, rub over fish; place in oven to bake; bake until odor
+of garlic has disappeared; then let fish cool.
+
+
+BAKED CHOPPED HERRING
+
+Soak herring one hour in water and then one and a half in sweet milk,
+skin, bone and chop; cut up a medium-sized onion, fry in butter until
+golden brown, add a cup of cream, two egg yolks and one-fourth cup of
+white bread crumbs, then put in a little more cream. Butter pan,
+sprinkle with crumbs or cracker dust, then put in herring, pepper
+slightly. Bake in moderate oven three-quarters of an hour.
+
+
+MARINIRTE (PICKLED) HERRING
+
+Take new Holland herring, remove the heads and scales, wash well, open
+them and take out the milch and lay the herring and milch in milk or
+water over night. Next day lay the herring in a stone jar with alternate
+layers of onions cut up, also lemon cut in slices, a few cloves, whole
+peppers and a few bay leaves, some capers and whole mustard seed. Take
+the milch and rub it through a hair sieve, the more of them you have the
+better for the sauce; stir in a spoon of brown sugar and vinegar and
+pour it over the herring.
+
+
+SALT HERRING
+
+Soak salt herring over night in cold water, that the salt may be drawn
+out. Drain and serve with boiled potatoes, or bone and place in kettle
+of cold water, let come to a boil and let simmer a few minutes until
+tender, drain and pour melted butter over them and serve hot with boiled
+or fried potatoes.
+
+
+BROILED SALT MACKEREL
+
+Freshen the fish by soaking it over night in cold water, with the skin
+uppermost. Drain and wipe dry, remove the head and tail; place it upon a
+butter broiler, and slowly broil to a light brown. Place upon a hot
+dish, add pepper, bits of butter, a sprinkling of parsley and a little
+lemon juice.
+
+
+BOILED SALT MACKEREL
+
+Soak mackerel over night in cold water, with the skin side up, that the
+salt may be drawn out, change the water often, and less time is
+required. Drain. Place mackerel in shallow kettle, pour water over to
+cover and boil ten to fifteen minutes or until flesh separates from the
+bone. Remove to platter and pour hot, melted butter over and serve with
+hot potatoes.
+
+They may also be boiled and served with a White Sauce.
+
+
+MARINIRTE FISH
+
+Take pickerel, pike or any fish that is not fat, cut into two-inch
+slices, wash well, salt and set aside in a cool place for a few hours.
+When ready to cook, wash slightly so as not to remove all salt from
+fish. Take heads and set up to boil with a whole onion for twenty-five
+minutes, then add the other pieces and two cups of vinegar, one cup of
+water, four bay leaves and twelve allspice, a little pepper and ginger.
+Cook for thirty-five minutes longer. Taste fish, add a little water or a
+little more vinegar to taste. Then remove fish carefully so as not to
+break the pieces and let cool. Strain the sauce, return fish to same,
+adding a few bay leaves and allspice. Set in a cool place until sauce
+forms a jelly around the fish. Can be kept covered and in a cool place
+for some time.
+
+
+SOUSED HERRING
+
+Split and half three herrings, roll and tie them up. Place them in a pie
+plate, pour over them a cup of vinegar, add whole peppers, salt, cloves
+to taste and two bay leaves. Bake in a slow oven until soft (about
+twenty minutes).
+
+
+SALMON LOAF
+
+Blend together one can of salmon, one cup of grated bread crumbs, two
+beaten eggs, one cup of milk, one teaspoon of lemon juice, one-half
+teaspoon of paprika, one-half teaspoon of salt, one tablespoon of
+chopped parsley and one tablespoon of onion juice. Place in a greased
+baking dish. Sprinkle top with thin layer of bread crumbs. Bake in hot
+oven for thirty minutes or until the crumbs that cover the dish are
+browned. Serve with a white sauce.
+
+
+CREAM SALMON
+
+Remove salmon from the can, place it in a colander and wash under
+running water or scald with boiling water. Break into small pieces, stir
+into one cup of hot cream sauce; bring all to a boil and serve in patty
+cups or on toasted bread or crackers.
+
+
+PICKLE FOR SALMON
+
+Take equal parts of vinegar, white wine and water. Boil these with a
+little mace, a clove or two, a bit of ginger root, one or two whole
+peppers and some grated horseradish. Take out the last named ingredient
+when sufficiently boiled, and pour the pickle over the salmon,
+previously boiled in strong salt and water.
+
+
+KEDGEREE
+
+Cut up in small pieces about a pound of any kind of cooked fish except
+herring. Boil two eggs hard and chop up. Take one cup of rice and boil
+in the following manner:--After washing it well and putting it on in
+boiling water, with a little salt, let it boil for ten minutes, drain it
+almost dry and let it steam with the lid closely shut for ten minutes
+longer without stirring. Take a clean pot and put in the fish, eggs,
+rice, a good dessertspoon of butter, and pepper and salt to taste. Stir
+over the fire until quite hot. Press into a mould and turn it out at
+once and serve.
+
+
+SWISS CREAMED FISH
+
+Mix smoothly in one cup of cold water a teaspoon of flour. Stir it into
+one cup of boiling milk and when thick and smooth add the meat of any
+cold fish, picked free from skin and bones. Season with salt, pepper and
+a tablespoon of butter. If the cream is desired to be extra rich one
+well-beaten egg may be added one minute before removing from the fire.
+Serve hot. A pinch of cayenne or a saltspoon of paprika is relished by
+many.
+
+
+COD FISH BALLS
+
+Put the fish to soak over night in lukewarm water. Change again in the
+morning and wash off all the salt. Cut into pieces and boil about
+fifteen minutes, pour off this water and put on to boil again with
+boiling water. Boil twenty minutes this time, drain off every bit of
+water, put on a platter to cool and pick to pieces as fine as possible,
+removing every bit of skin and bone. When this is done, add an equal
+quantity of mashed potatoes, a tablespoon of butter, a very little salt
+and pepper, beat up one egg and a little milk, if necessary, mix with a
+fork. Flour your hands well and form into biscuit-shaped balls. Fry in
+hot oil.
+
+
+FINNAN HADDIE
+
+Parboil ten minutes and then broil like fresh fish.
+
+To bake, place the fish in a pan, add one cup of milk and one cup of
+water; cover. Cook ten minutes in hot oven. Remove cover, drain, spread
+with butter and season with pepper.
+
+
+FINNAN HADDIE AND MACARONI
+
+Break up and cook until tender about a package of macaroni. Pick up the
+finnan haddie until you have about three-quarters as much as you have
+macaroni. Mix in a greased baking-dish and pour over a drawn butter
+sauce, made with cornstarch or with any good milk or cream dressing,
+then cover with bread or cracker crumbs or leave plain to brown in oven.
+Bake from twenty to thirty minutes.
+
+
+SCALLOPED FISH, No. 1
+
+Line a buttered baking-dish with cold flaked fish. Sprinkle with salt
+and pepper; add a layer of cold cooked rice, dot with butter; repeat and
+cover with cracker or bread crumbs. Bake fifteen to twenty minutes.
+
+
+SCALLOPED FISH, No. 2
+
+Butter a dish, place in a layer of cold cooked fish, sprinkle with bread
+crumbs, parsley, salt, butter and pepper; repeat. Cover with white
+sauce, using one tablespoon of flour to two tablespoons of butter and
+one cup of milk. Sprinkle top with buttered bread crumbs and bake.
+
+
+
+
+*SAUCES FOR FISH AND VEGETABLES*
+
+
+These sauces are made by combining butter and flour and thinning with
+water or other liquid. A sauce should never be thickened by adding a
+mixture of flour and water, as in that case the flour is seldom well
+cooked; or by adding flour alone, as this way is certain to cause lumps.
+The flour should be allowed to cook before the liquid is added.
+
+All sauces containing butter and milk should be cooked in a double
+boiler.
+
+If so desired, any neutral oil--that is, vegetable or nut oil--may be
+substituted for the butter called for in the recipe.
+
+Care in preparation of a sauce is of as much importance as is the
+preparation of the dish the sauce garnishes.
+
+
+DRAWN BUTTER SAUCE
+
+Melt two tablespoons of butter and stir in two tablespoons of flour. Add
+carefully one cup of boiling water, then season with one-half teaspoon
+of salt and a dash of pepper and paprika.
+
+Many sauces are made with drawn butter as a foundation. For caper sauce
+add three tablespoons of capers.
+
+For egg sauce add one egg, hard-boiled and chopped fine.
+
+
+BEARNAISE SAUCE
+
+There are several ways of making Bearnaise sauce. This is one very
+simple rule: Bring to the boil two tablespoons each of vinegar and
+water. Simmer in it for ten minutes a slice of onion. Take out the onion
+and add the yolks of three eggs beaten very light. Take from the fire,
+add salt and pepper to season, and four tablespoons of butter beaten to
+a cream, and added slowly.
+
+*Quick Bearnaise Sauce.*--Beat the yolks of four eggs with four
+tablespoons of oil and four of water. Add a cup of boiling water and
+cook slowly until thick and smooth. Take from the fire, and add minced
+onion, capers, olives, pickles, and parsley and a little tarragon
+vinegar.
+
+
+CUCUMBER SAUCE
+
+Pare two large cucumbers; remove seeds, if large; chop fine and squeeze
+dry. Season with salt, vinegar, paprika and add one-half cup of cream.
+
+
+SAUCE HOLLANDAISE
+
+Mix one tablespoon of butter and one of flour in a saucepan and add
+gradually half a pint of boiling water. Stir until it just reaches the
+boiling point; take from the fire and add the yolks of two eggs. Into
+another saucepan put a slice of onion, a bay leaf, and a clove of
+garlic; add four tablespoons of vinegar, and stand this over the fire
+until the vinegar is reduced one-half. Turn this into the sauce, stir
+for a moment; strain through a fine sieve; add half a teaspoon of salt
+and serve. This sauce may be varied by adding lemon juice instead of
+vinegar, or by using the water in which the fish was boiled. It is one
+of the daintiest of all sauces.
+
+
+MUSTARD SAUCE
+
+Mix two tablespoons of vinegar and one of mustard, one teaspoon of oil
+or butter melted, pepper and salt to taste. Add this to two hard-boiled
+eggs chopped fine, with a small onion and about the same quantity of
+parsley as eggs; and mix all well together.
+
+
+MAITRE D'HOTEL BUTTER
+
+Work into one-half cup of butter all the lemon juice it will take, and
+add a teaspoon of minced parsley.
+
+
+PICKLE SAUCE
+
+Cream two tablespoons of butter, add one teaspoon of salt and one
+tablespoon of chopped pickle. A speck of red pepper may be added.
+
+
+SARDELLEN, OR HERRING SAUCE
+
+Brown a spoon of flour in heated fat, add a quantity of hot fish stock
+and a few sardellen chopped fine, which you have previously washed in
+cold water, also a finely-chopped onion. Let this boil a few minutes,
+add a little vinegar and sugar; strain this sauce through a wire sieve
+and add a few capers and a wineglass of white wine and let it boil up
+once again and thicken with the yolk of one egg.
+
+
+SAUCE VINAIGRETTE
+
+Rub the mixing bowl with a clove of garlic, add one-half teaspoon of
+salt, dash of white pepper, and a teaspoon of cold water or a bit of
+ice, then four tablespoons of oil. Mix until the salt is dissolved,
+remove the ice and add ten drops of tabasco sauce, two tablespoons
+tarragon vinegar, one tablespoon grated onion, one tablespoon chopped
+parsley and one chopped gherkin.
+
+
+ANCHOVY SAUCE
+
+Mix six tablespoons of melted butter and one and one-half teaspoons
+anchovy paste, place in double boiler and allow to boil for about six
+minutes. Flavor with lemon juice.
+
+
+SAUCE PIQUANTE
+
+To one pint of drawn butter add one tablespoon each of vinegar and lemon
+juice and two tablespoons each of chopped capers, pickles, and olives,
+one-half teaspoon onion juice, a few grains cayenne pepper.
+
+
+SAUCE TARTARE
+
+Add to a half pint of well-made mayonnaise dressing two olives, one
+gherkin and one small onion, chopped fine. Chop sufficient parsley to
+make a tablespoonful, crush it in a bowl and add it first to the
+mayonnaise. Stir in at least a tablespoon of drained capers and serve
+with fried or broiled fish.
+
+
+WHITE SAUCE (FOR VEGETABLES)
+
+Place two tablespoons of butter in a saucepan; stir until melted: add
+two tablespoons of flour mixed with one-fourth of a teaspoon of salt and
+a few grains of pepper. Stir until smooth. Add one cup of milk gradually
+and continue to stir until well mixed and thick. Chopped parsley may be
+added. Used for creamed vegetables--potatoes, celery, onion, peas, etc.
+
+
+CREAM MUSTARD SAUCE
+
+Make white sauce as directed above. Mix one tablespoon of mustard with a
+teaspoon of cold water and stir into the sauce about two minutes before
+serving. The quantity of mustard may be increased or diminished, as one
+may desire the flavor strong or mild.
+
+
+CURRY SAUCE
+
+Use one teaspoon of curry in the flour while making white sauce.
+
+
+SPANISH SAUCE
+
+Cook one onion and green pepper chopped fine in hot butter; add four
+tablespoons of flour, stir until smooth. Add two cups of strained
+tomatoes. Season with salt and pepper.
+
+
+TOMATO SAUCE
+
+Brown one tablespoon butter with one minced onion, then add one
+tablespoon of flour. When brown stir in two cups of tomatoes which have
+previously been cooked and strained, add also one teaspoon of sugar, a
+pinch of salt, pepper, and red pepper, also one tablespoon of vinegar
+and one tablespoon of tomato catsup.
+
+
+
+
+*SAUCES FOR MEATS*
+
+
+APPLE SAUCE
+
+Pare and quarter tart apples. Put them in a saucepan with just enough
+water to keep them from burning; bring to a boil quickly and cook until
+the pieces are soft. Then press through a colander and add four
+tablespoons of sugar (or less) to each pint of apples.
+
+If desired, cinnamon or grated nutmeg may be sprinkled over the top
+after the apple sauce is in the serving dish, or a little stick cinnamon
+or lemon peel may be cooked with the apples. Serve with goose.
+
+
+BROWN SAUCE
+
+Fry one tablespoon chopped onion in one tablespoon fat. Add one
+tablespoon of flour, one cup of soup stock, one teaspoon lemon juice,
+salt and pepper to taste. Strain before serving.
+
+The following sauces can be made by using brown sauce as a foundation:
+
+*Mushroom Sauce.*--Add one-half cup mushrooms.
+
+*Olive Sauce.*--Add a dozen olives, chopped fine.
+
+*Wine Sauce.*--Add one-half cup wine and one tablespoon currant jelly.
+Thicken with flour.
+
+
+CRANBERRY SAUCE
+
+To one pint of cranberries take one and one-quarter cups of water.
+
+Put the cranberries on with the water and cook until soft; strain
+through a cloth; weigh and add three-fourths of a pound of sugar to
+every pint of juice. Cook ten minutes; pour into molds and set aside to
+cool. Serve with poultry, game or mutton.
+
+
+STEWED CRANBERRIES
+
+Boil together one and one-half cups of sugar and one cup of water for
+seven minutes, then add three cups of cranberries, well washed and
+picked, and cook until the berries burst. Serve the same as cranberry
+sauce.
+
+
+SAUCE BORDELAISE
+
+Nice for broiled steaks. Take one medium-sized onion, chopped very fine
+and browned in fat; add a cup of strong beef gravy and a cup of claret
+or white wine; add pepper, salt and a trifle of finely-chopped parsley;
+allow this to simmer and thicken with a little browned flour.
+
+
+CARAWAY, OR KIMMEL SAUCE
+
+Heat a tablespoon drippings in a spider; add a little flour; stir smooth
+with a cup of soup stock, added at once, and half a teaspoon of caraway
+seeds.
+
+
+ONION SAUCE
+
+Stew some finely-chopped onions in fat; you may add half a clove of
+garlic, cut extremely fine; brown a very little flour in this, season
+with salt and pepper and add enough soup stock to thin it.
+
+
+LEMON SAUCE
+
+Boil some soup stock with a few slices of lemon, a little sugar and
+grated nutmeg; add chopped parsley; thicken with a teaspoon of flour or
+yolk of egg. Mostly used for stewed poultry.
+
+
+MINT SAUCE
+
+Chop some mint fine; boil half a cup of vinegar with one tablespoon of
+sugar; throw in the mint and boil up once; pour in a sauceboat and cool
+off a little before serving.
+
+
+RAISIN SAUCE
+
+Brown some fat in a spider, stir in a tablespoon of flour; stir until it
+becomes a smooth paste; then add hot soup, stirring constantly; add a
+handful of raisins, some pounded almonds, a few slices of lemon, also a
+tablespoon of vinegar; brown sugar to taste: flavor with a few cloves
+and cinnamon, and if you choose to do so, grate in part of a stick of
+horseradish and the crust of a rye loaf. Very nice for fat beef.
+
+
+HORSERADISH SAUCE, No. 1
+
+Grate a good-sized stick of horseradish; take some soup stock and a
+tablespoon of fat, salt and pepper to taste, a little grated stale
+bread, a few pounded almonds. Let all boil up and then add the meat.
+
+
+HORSERADISH SAUCE, No. 2
+
+Heat one tablespoon of fat in a frying-pan, when hot cut up one-quarter
+of an onion in it, and fry light brown, then brown one tablespoon
+cracker meal or flour and add two tablespoons of grated horseradish;
+let this brown a bit, then add some soup stock, one tablespoon of brown
+sugar, two cloves, two bay leaves, salt, pepper and two tablespoons of
+vinegar. Let cook a few minutes then add one more tablespoon of
+horseradish and if necessary a little more sugar or vinegar. Lay the
+meat in this sauce and cover on back of stove until ready to serve. If
+gas stove is used, place over the simmering flame.
+
+
+KNOBLAUCH SAUCE (GARLIC)
+
+Heat a tablespoon of drippings, either of meat or goose in a frying-pan;
+cut up one or two cloves of garlic very fine and let it brown slightly
+in the heated fat; add a tablespoon of flour, a cup of soup stock or
+warm water, salt, pepper to taste.
+
+
+MAITRE D'HOTEL SAUCE
+
+Take a heaping tablespoon of drippings or goose-fat, heat it in a
+spider, stir two teaspoons of flour into this, then add gradually and
+carefully a small cup of hot soup or water, the former is preferable;
+add some chopped parsley, also the juice of a lemon; salt and pepper;
+stir up well. May be used either with roast or boiled meats.
+
+
+
+
+*FRYING*
+
+
+PREPARED BREAD CRUMBS FOR FRYING
+
+All scraps of bread should be saved for crumbs, the crusts being
+separated from the white part, then dried, rolled, and sifted, and put
+away until needed in a covered glass jar.
+
+The brown crumbs are good for the first coating, the white ones for the
+outside, as they give better color. Cracker crumbs give a smooth
+surface, but for most things bread crumbs are preferable.
+
+For meats a little salt and pepper, and for sweet articles, a little
+sugar, should be mixed with the crumbs. Crumbs left on the board should
+be dried, sifted, and kept to be used again.
+
+
+FRYING
+
+Frying is cooking in very hot fat or oil, and the secret of success is
+to have the fat hot enough to harden the outer surface of the article to
+be fried immediately and deep enough to cover these articles of food. As
+the fat or oil can be saved and used many times, the use of a large
+quantity is not extravagant.
+
+To fry easily one must have, in addition to the deep, straight-sided
+frying-pan, a frying-basket, made from galvanized wire, with a side
+handle. The bale handles are apt to become heated, and in looking for
+something to lift them, the foods are over-fried. The frying-pan must be
+at least six inches deep with a flat bottom; iron, granite ware or
+copper may be used, the first two are preferable. There must be
+sufficient fat to wholly cover the articles fried, but the pan must not
+be too full, or there is danger of overflow when heavy articles are put
+in. After each frying, drain the fat or oil, put it into a receptacle
+kept for the purpose, and use it over and over again as long as it
+lasts. As the quantity begins to lessen, add sufficient fresh fat or oil
+to keep up the amount.
+
+Always put the fat or oil in the frying-pan before you stand it over the
+fire.
+
+Wait until it is properly heated before putting in the articles to be
+fried.
+
+Fry a few articles at a time. Too many will cool the fat or oil below
+the point of proper frying and they will absorb grease and be
+unpalatable.
+
+Put articles to be fried in the wire frying-basket and lower into the
+boiling hot fat or oil. Test the fat by lowering a piece of stale bread
+into it, if the bread browns in thirty seconds the fat is sufficiently
+hot.
+
+Fry croquettes a light brown; drain over the fat, lift the frying-basket
+from the hot fat to a round plate, remove the articles from the basket
+quickly to brown paper, drain a moment and serve.
+
+When frying fish or any food that is to be used at a milk meal, use oil.
+Olive oil is the best, but is very expensive for general use. Any other
+good vegetable oil or nut oil will do as substitute.
+
+When the food is intended for a meat meal; fat may be prepared according
+to the following directions and used in the same manner as oil.
+
+
+TO RENDER GOOSE, DUCK OR BEEF FAT
+
+Cut the fat into small pieces. Put in a deep, iron kettle and cover with
+cold water. Place on the stove uncovered; when the water has nearly all
+evaporated, set the kettle back and let the fat try out slowly. When the
+fat is still and scraps are shriveled and crisp at the bottom of the
+kettle, strain the fat through a cloth into a stone crock, cover and set
+it away in a cool place. The water may be omitted and the scraps slowly
+tried out on back of stove or in moderate oven. When fat is tried out,
+pour in crock.
+
+Several slices of raw potato put with the fat will aid in the
+clarifying.
+
+All kinds of fats are good for drippings except mutton fat, turkey fat
+and fat from smoked meats which has too strong a flavor to be used for
+frying, but save it with other fat that may be unsuitable for frying,
+and when six pounds are collected make it into hard soap.
+
+
+TO MAKE WHITE HARD SOAP
+
+Save every scrap of fat each day; try out all that has accumulated;
+however small the quantity. This is done by placing the scraps in a
+frying-pan on the back of the range. If the heat is low, and the grease
+is not allowed to get hot enough to smoke or burn, there will be no odor
+from it. Turn the melted grease into tin pails and keep them covered.
+When six pounds of fat have been obtained, turn it into a dish-pan; add
+a generous amount of hot water, and stand it on the range until the
+grease is entirely melted. Stir it well together; then stand it aside to
+cool. This is clarifying the grease. The clean grease will rise to the
+top, and when it has cooled can be taken off in a cake, and such
+impurities as have not settled in the water can be scraped off the
+bottom of the cake of fat.
+
+Put the clean grease into the dish-pan and melt it. Put a can of
+Babbitt's lye in a tin pail; add to it a quart of cold water, and stir
+it with a stick or wooden spoon until it is dissolved. It will get hot
+when the water is added; let it stand until it cools. Remove the melted
+grease from the fire, and pour in the lye slowly, stirring all the time.
+Add two tablespoons of ammonia. Stir the mixture constantly for twenty
+minutes or half an hour, or until the soap begins to set.
+
+Let it stand until perfectly hard; then cut it into square cakes. This
+makes a very good, white hard soap which will float on water.
+
+
+
+
+*ENTREES*
+
+
+CROQUETTES
+
+Combine ingredients as directed in the recipe, roll the mixture lightly
+between the hands into a ball. Have a plentiful supply of bread crumbs
+spread evenly on a board; roll the ball lightly on the crumbs into the
+shape of a cylinder, and flatten each end by dropping it lightly on the
+board; put it in the egg (to each egg add one tablespoon of water, and
+beat together), and with a spoon moisten the croquette completely with
+the egg; lift it out on a knife-blade, and again roll lightly in the
+crumbs. Have every part entirely covered, so there will be no opening
+through which the grease may be absorbed. Where a light yellow color is
+wanted, use fresh white crumbs grated from the loaf (or rubbed through a
+puree sieve) for the outside, and do not use the yolk of the egg. Coarse
+fresh crumbs are used for fish croquettes, which are usually made in the
+form of chops, or half heart shape. A small hole is pricked in the
+pointed end after frying, and a sprig of parsley inserted. Have all the
+croquettes of perfectly uniform size and shape, and lay them aside on a
+dish, not touching one another, for an hour or more before frying. This
+will make the crust more firm.
+
+The white of an egg alone may be used for egging them, but not the yolk
+alone. Whip the egg with the water, just enough to break it, as
+air-bubbles in the egg will break in frying, and let the grease
+penetrate. Serve the croquettes on a platter, spread them on a napkin
+and garnish with sprigs of parsley.
+
+
+CHICKEN CROQUETTES, No. 1
+
+Cook one-half tablespoon of flour in one tablespoon chicken-fat, add
+one-half cup of soup stock gradually, and one-half teaspoon each of
+onion juice, lemon juice, salt, and one-quarter teaspoon of pepper, one
+and one-half cups of veal or chicken, chopped very fine, one pair of
+brains which have been boiled, mix these well, remove from the fire and
+add one well-beaten egg. Turn this mixture out on a flat dish and place
+in ice-box to cool. Then roll into small cones, dip in beaten egg, roll
+again in powdered bread or cracker crumbs and drop them into boiling
+fat, fry until a delicate brown.
+
+
+CHICKEN CROQUETTES, No. 2
+
+Chop the chicken very fine, using the white meat alone, or the dark meat
+alone, or both together. Season with salt, pepper, onion-juice, and
+lemon-juice. Chopped mushrooms, sweetbreads, calf's brains, tongue, or
+truffles are used with chicken, and a combination of two or more of them
+much improves the quality of the croquettes.
+
+
+CROQUETTES OF CALF'S BRAINS
+
+Lay the brains in salt water an hour, or until they look perfectly
+white, then take out one at a time, pat with your hands to loosen the
+outer skin and pull it off. Beat or rub them to a smooth paste with a
+wooden spoon, season with salt and pepper and a very little mace; add a
+beaten egg and about one-half cup of bread crumbs. Heat fat in a spider
+and fry large spoonfuls of this mixture in it.
+
+
+MEAT CROQUETTES
+
+Veal, mutton, lamb, beef and turkey croquettes may be prepared in the
+same way as chicken croquettes.
+
+
+MEAT AND BOILED HOMINY CROQUETTES
+
+Equal proportions.
+
+
+SWEETBREAD CROQUETTES
+
+Cut the boiled sweetbreads into small dice with a silver knife. Mix with
+mushrooms, using half the quantity of mushrooms that you have of
+sweetbreads. Use two eggs in the sauce.
+
+
+VEAL CROQUETTES
+
+Veal is often mixed with chicken, or is used alone as a substitute for
+chicken. Season in same manner and make the same combinations.
+
+
+CAULIFLOWER CROQUETTES
+
+Finely chop cold cooked cauliflower, mix in one small, finely chopped
+onion, one small bunch of parsley finely chopped, one-half cup of bread
+crumbs and one well-beaten egg. Carefully mix and mold into croquette
+forms, dip in cracker dust and fry in deep, smoking fat until a light
+brown.
+
+
+EGGPLANT CROQUETTES (ROUMANIAN)
+
+Peel the eggplant, place in hot water and boil until tender, drain, add
+two eggs, salt, pepper, two tablespoons of matzoth or white flour or
+bread crumbs, beat together; fry in butter or oil by tablespoonfuls.
+
+
+CROQUETTES OF FISH
+
+Take any kind of boiled fish, separate it from the bones carefully, chop
+with a little parsley, salt and pepper to taste. Beat up one egg with
+one teaspoon of milk and flour. Roll the fish into balls and turn them
+in the beaten egg and cracker crumbs or bread. Fry a light brown. Serve
+with any sauce or a mayonnaise.
+
+
+POTATO CROQUETTES
+
+Work into two cups of mashed potatoes, a tablespoon of melted butter,
+until smooth and soft; add one egg well-beaten and beat all together
+with a wooden spoon. Season with salt and nutmeg. Roll each in beaten
+egg then in bread crumbs, fry in hot oil or butter substitute. If
+desired chicken-fat may be substituted for the butter and the croquettes
+fried in deep fat or oil.
+
+
+SWEET POTATO CROQUETTES
+
+Press through a ricer sufficient hot baked sweet potatoes to measure one
+pint. Place over the fire. Add one teaspoon of butter or drippings, the
+beaten yolks of two eggs, pepper and salt to taste, and beat well with a
+fork until the mixture leaves the sides of the pan. Cool slightly, form
+into cones, roll in fine bread crumbs; dip in beaten eggs, roll again in
+crumbs and fry in hot oil or fat.
+
+
+PEANUT AND RICE CROQUETTES
+
+To one cup of freshly cooked rice allow one cup of peanut butter, four
+tablespoons of minced celery, one teaspoon of grated onion, one
+tablespoon of canned tomatoes, and salt and pepper to taste. Mix well;
+add the white of one egg, reserving the yolk for coating the croquettes.
+Shape into croquettes and let stand in a cold place for an hour, then
+coat with the egg yolk mixed with one tablespoon of water and roll in
+stale bread crumb dust until well covered. Fry in any hot oil or butter
+substitute.
+
+
+RICE CROQUETTES, No. 1
+
+Separate the white and yolk of one egg and reserve about half the yolk
+for coating the croquette. Beat the rest with the white. Mix with two
+cups of boiled or steamed rice and one-half teaspoon of salt, form into
+oblong croquettes or small balls. Mix the reserved part of the egg yolk
+with a tablespoon of cold water. Dip croquettes in this and then roll in
+fine bread crumbs. Repeat until well-coated, then fry brown in deep
+oil.
+
+
+RICE CROQUETTES, No. 2
+
+Put on with cold water one cup of rice, and let boil until tender.
+Drain, and mix with the rice, one tablespoon of butter, yolks of three
+eggs, and pinch of salt. About one tablespoon of flour may be added to
+hold the croquettes together. Beat the whites of the three eggs to a
+stiff froth, reserving some of the beaten white for egging croquettes,
+mix this in last, shape into croquettes and fry in hot oil or butter
+substitute. Place on platter and serve with a lump of jelly on each
+croquette.
+
+
+CALF'S BRAINS (SOUR)
+
+Lay the brains in ice-water and then skin. They will skin easily by
+taking them up in your hands and patting them, this will help to loosen
+all the skin and clotted blood that adheres to them. Lay in cold salted
+water for an hour at least, then put on to boil in half vinegar and half
+water (a crust of rye bread improves the flavor of the sauce). Add one
+onion, cut up fine, ten whole peppers, one bay leaf, one or two cloves
+and a little salt, boil altogether about fifteen minutes. Serve on a
+platter and decorate with parsley. Eat cold.
+
+
+CALF'S BRAINS FRIED
+
+Clean as described in calf's brains cooked sour; wipe dry, roll in
+rolled cracker flour, season with salt and pepper and fry as you would
+cutlets.
+
+
+BRAINS (SWEET AND SOUR)
+
+Clean as described above. Lay in ice-cold salted water for an hour. Cut
+up an onion, a few slices of celery root, a few whole peppers, a little
+salt and a crust of rye bread. Lay the brains upon this bed of herbs and
+barely cover with vinegar and water. Boil about fifteen minutes, then
+lift out the brains, with a perforated skimmer, and lay upon a platter
+to cool. Take a "lebkuchen," some brown sugar, a tablespoon of molasses,
+one-half teaspoon of cinnamon, a few seedless raisins and a few pounded
+almonds. Moisten this with vinegar and add the boiling sauce. Boil the
+sauce ten minutes longer and pour scalding over the brains. Eat cold and
+decorate with slices of lemon.
+
+
+DEVILED BRAINS
+
+Put one tablespoon of fat in skillet, and when hot add two tablespoons
+of flour, rub until smooth, and brown lightly, then add one-half can of
+tomatoes, season with salt, pepper, finely-chopped parsley, and a dash
+of cayenne pepper, and the brains which have previously been cleaned,
+scalded with boiling water, and cut in small pieces. Cook a few minutes,
+and then fill the shells with the mixture. Over each shell sprinkle
+bread crumbs, and a little chicken-fat. Put shells in pan and brown
+nicely. Serve with green peas.
+
+
+BRAINS WITH EGG SAUCE
+
+Wash brains well, skin, boil fifteen minutes in salt water; slice in
+stew-pan some onions, salt, pepper, ginger and a cup of stock. Put in
+the brains with a little marjoram; let it cook gently for one-half hour.
+Mix yolks of two eggs, juice of a lemon, a teaspoon of flour, a little
+chopped parsley; when it is rubbed smooth, stir it into saucepan; stir
+well to prevent curdling.
+
+
+JELLIED CHICKEN
+
+Boil a chicken in as little water as possible until the meat falls from
+the bones, chop rather fine and season with pepper and salt. Put into a
+mold a layer of the chopped meat and then a layer of hard-boiled eggs,
+cut in slices. Fill the mold with alternate layers of meat and eggs
+until nearly full. Boil down the liquor left in the kettle until half
+the quantity. While warm, add one-quarter of a cup aspic, pour into the
+mold over the meat. Set in a cool place overnight to jelly.
+
+
+PRESSED CHICKEN
+
+Boil one or more chickens just as you would for fricassee, using as
+little water as possible. When tender remove all the meat from the bone
+and take off all the skin. Chop as fine as possible in a chopping bowl
+(it ought to be chopped as fine as powder). Add all the liquor the
+chicken was boiled in, which ought to be very little and well seasoned.
+Press it into the shape of a brick between two platters, and put a heavy
+weight over it so as to press hard. Set away to cool in ice-chest and
+garnish nicely with parsley and slices of lemon before sending to the
+table. It should be placed whole upon the table, and sliced as served.
+Serve pickles and olives with it. Veal may be pressed in the same way,
+some use half veal and half chicken, which is equally nice.
+
+
+HOME-MADE CHICKEN TAMALES
+
+Boil till tender one large chicken. Have two quarts of stock left when
+chicken is done. Remove chicken and cut into medium-sized pieces. Into
+the stock pour gradually one cup of corn meal or farina, stirring until
+it thickens. If not the proper consistency, add a little more meal.
+Season with one tablespoon of chili sauce, three tablespoons of tomato
+catsup, salt, one teaspoon of Spanish pepper sauce. Simmer gently thirty
+minutes, then add chicken. Serve in ramekins.
+
+
+CHICKEN FRICASSEE, WITH NOODLES
+
+Prepare a rich "Chicken Fricassee" (recipe for which you will find among
+poultry recipes), but have a little more gravy than usual. Boil some
+noodles or macaroni in salted water, drain, let cold water run through
+them, shake them well and boil up once with chicken. Serve together on a
+large platter.
+
+
+SWEETBREAD GLACE, SAUCE JARDINIERE WITH SPAGHETTI
+
+Put on some poultry drippings to heat in a saucepan, cut up an onion,
+shredded very fine and then put in the sweetbreads, which have been
+picked over carefully and lain in salt water an hour before boiling.
+Salt and pepper the sweetbreads before putting in the kettle, slice two
+tomatoes on top and cover up tight and set on the back of stove to
+simmer slowly. Turn once in a while and add a little soup stock. Boil
+one-half cup of string beans, half a can of canned peas, one-half cup of
+currants, cut up extremely fine, with a tablespoon of drippings, a
+little salt and ground ginger. When the vegetables are tender, add to
+the simmering sweetbreads. Thicken the sauce with a teaspoon of flour.
+Have the sauce boiled down quite thick. Boil the spaghetti in salted
+water until tender. Serve with the sweetbreads.
+
+
+CHICKEN A LA SWEETBREAD
+
+Take the breast of chicken that has been fricasseed, cut up into small
+pieces, and add mushrooms. Make brown sauce. Serve in pate shells.
+
+
+SWEETBREADS
+
+Wash the sweetbreads very carefully and remove all bits of skin and
+fatty matter. Cover with cold water, salt and boil for fifteen minutes.
+Then remove from the boiling water and cover with cold water. Sprinkle
+with salt and pepper, roll in beaten egg and bread crumbs, and fry a
+nice brown in hot fat.
+
+
+SWEETBREAD SAUTE WITH MUSHROOMS
+
+Clean sweetbread, boil until tender, and cut in small pieces. Take one
+tablespoon of fat, blend in one tablespoon of flour; add half the
+liquor of a can of mushrooms and enough soup stock to make the necessary
+amount of gravy; add a little catsup, mushroom catsup, and a few drops
+of kitchen bouquet, a clove of garlic, and a small onion; salt and
+pepper to taste. Cook this about an hour, and then remove garlic and
+onion. Add sweetbreads, mushrooms, and two hard-boiled eggs chopped very
+fine.
+
+
+VEAL SWEETBREADS (FRIED)
+
+Wash and lay your sweetbreads in slightly salted cold water for an hour;
+Pull off carefully all the outer skin, wipe dry and sprinkle with salt
+and pepper. Heat some goose-fat in a spider, lay in the sweetbreads and
+fry slowly on the back of the stove, turning frequently until they are a
+nice brown.
+
+
+CALF'S FEET, PRUNES AND CHESTNUTS
+
+Two calf's feet, sawed into joints, seasoned with pepper and salt a day
+before using. Place in an iron pot, one-half pound Italian chestnuts
+that have been scalded and skinned, then the calf's feet, one-eighth
+pound of raisins, one pound of fine prunes, one small onion, one small
+head of celery root, two olives cut in small pieces, one-eighth teaspoon
+of paprika, one cup of soup stock. Stew slowly for five hours, and add
+one hour before serving, while boiling, a wine glass claret and a wine
+glass sherry. Do not stir.
+
+
+CALF'S FEET, SCHARF
+
+Take calf's feet, saw into joints; put on to boil within cold water and
+boil slowly until the gristle loosens from the bones. Season with salt,
+pepper; and a clove or two of garlic. Serve hot or cold to taste.
+
+
+CALF'S FOOT JELLY, No. 1
+
+After carefully washing one calf's foot, split and put it on with one
+quart water. Boil from four to five hours. Strain and let stand
+overnight. Put on stove next day and when it begins to boil add the
+stiff-beaten whites of two eggs; boil till clear, then strain through
+cheesecloth. Add sherry and sugar to taste. Let it become firm before
+serving.
+
+
+SULZE VON KALBSFUESSEN (CALF'S FOOT JELLY), No. 2
+
+Take one calf's head and four calf's feet, and clean carefully. Let them
+lay in cold water for half an hour. Set on to boil with four quarts of
+water. Add two or three small onions, a few cloves, salt, one teaspoon
+of whole peppers, two or three bay leaves, juice of a large lemon
+(extract the seeds), one cup of white wine and a little white wine
+vinegar (just enough to give a tart taste). Let this boil slowly for
+five or six hours (it must boil until it is reduced one-half). Then
+strain, through a fine hair sieve and let it stand ten or twelve hours.
+Remove the meat from the bones and when cold cut into fine pieces. Add
+also the boiled brains (which must be taken up carefully to avoid
+falling to pieces). Skim off every particle of fat from the jelly and
+melt slowly. Add one teaspoon of sugar and the whipped whites of three
+eggs, and boil very fast for about fifteen minutes, skimming well.
+Taste, and if not tart enough, add a dash of vinegar. Strain through a
+flannel bag, do not squeeze or shake it until the jelly ceases to run
+freely. Remove the bowl and put another under, into which you may press
+out what remains in the bag (this will not be as clear, but tastes quite
+as good). Wet your mould, put in the jelly and set in a cool place. In
+order to have a variety, wet another mould and put in the bits of meat,
+cut up, and the brains and, lastly, the jelly; set this on ice. It must
+be thick, so that you can cut it into slices to serve.
+
+
+ASPIC (SULZ)
+
+Set on to boil two calf's feet, chopped up, one pound of beef and one
+calf's head with one quart water and one cup of white wine. Add one
+celery root, three small onions, a bunch of parsley, one dozen whole
+peppercorns, half a dozen cloves, two bay leaves and a teaspoon of fine
+salt. Boil steadily for eight hours and then pour through a fine hair
+sieve. When cold remove every particle of fat and set on to boil again,
+skimming until clear. Then break two eggs, shells and all, into a deep
+bowl, beat them up with one cup of vinegar, pour some of the soup stock
+into this and set all back on the stove to boil up once, stirring all
+the while. Then remove from the fire and pour through a jelly-bag as you
+would jelly. Pour into jelly-glasses or one large mould. Set on ice.
+
+
+GANSLEBER IN SULZ (GOOSE-LIVER ASPIC)
+
+Fry a large goose liver in goose-fat. Season with salt, pepper, a few
+whole cloves and a very little onion. Cut it up in slices and mix with
+the sulz and the whites of hard-boiled eggs.
+
+
+GANSLEBER PUREE IN SULZ
+
+After the liver is fried, rub it through a sieve or colander and mix
+with sulz.
+
+
+GOOSE LIVER
+
+If very large cut in half, dry well on a clean cloth, after having lain
+in salted water for an hour. Season with fine salt and pepper, fry in
+very hot goose-fat and add a few cloves. While frying cut up a little
+onion very fine and add. Then cover closely and smother in this way
+until you wish to serve. Dredge the liver with flour before frying and
+turn occasionally. Serve with a slice of lemon on each piece of liver.
+
+
+GOOSE LIVER WITH GLACED CHESTNUTS
+
+Prepare as above and garnish with chestnuts which have been prepared
+thus: Scald until perfectly white, heat some goose-fat, add nuts, a
+little sugar and glaze a light brown.
+
+
+GOOSE LIVER WITH MUSHROOM SAUCE
+
+Take a large white goose liver, lay in salt water for an hour (this rule
+applies to all kinds of liver), wipe dry, salt, pepper and dredge with
+flour. Fry in hot goose-fat. Cut up a piece of onion, add a few cloves,
+a few slices of celery, cut very fine, whole peppers, one bay leaf, and
+some mushrooms. Cover closely and stew a few minutes. Add lemon juice to
+sauce.
+
+
+SPANISH LIVER
+
+Boil in salt water one-half pound calf's liver. Drain and cut into small
+cubes. Chop one onion, one tablespoon parsley, some mint; add two
+cloves, a little cinnamon, a little tabasco sauce, one tablespoon olive
+oil, and one cup of soup stock. Add one cup of bread crumbs which have
+been soaked in hot water and then drained. Mix all with the liver and
+bring to a boil. Serve with Spanish rice.
+
+
+STEWED MILT
+
+Clean the milt thoroughly and boil with your soup meat. Set to boil with
+cold water and let it boil about two hours. Then take it out and cut
+into finger lengths and prepare the following sauce: Heat one tablespoon
+of drippings in a spider. When hot cut up a clove of garlic very fine
+and brown slightly in the fat. Add a tablespoon of flour, stirring
+briskly, pepper and salt to taste and thin with soup stock, then the
+pieces of milt and let it simmer slowly. If the sauce is too thick add
+more water or soup stock. Some add a few caraway seeds instead of the
+garlic, which is a matter of taste.
+
+
+GEFILLTE MILZ (MILT)
+
+Clean the milt by taking off the thin outer skin and every particle of
+fat that adheres to it. Lay it on a clean board, make an incision with
+a knife through the centre of the milt, taking care not to cut through
+the lower skin, and scrape with the edge of a spoon, taking out all the
+flesh you can without tearing the milt and put it into a bowl until
+wanted. In the meantime dry the bread, which you have previously soaked
+in water, in a spider in which you have heated some suet or goose oil,
+and cut up part of an onion in it very fine. When the bread is
+thoroughly dried, add it to the flesh scraped from the milt. Also two
+eggs, one-half teaspoon of salt, pepper, nutmeg and a very little thyme
+(leave out the latter if you object to the flavor), and add a speck of
+ground ginger instead. Now work all thoroughly with your hands and fill
+in the milt. The way to do this is to fill it lengthwise all through the
+centre and sew it up; when done prick it with a fork in several places
+to prevent its bursting while boiling. You can parboil it after it is
+filled in the soup you are to have for dinner, then take it up carefully
+and brown slightly in a spider of heated fat; or form the mixture into a
+huge ball and bake it in the oven with flakes of fat put here and there,
+basting often. Bake until a hard crust is formed over it.
+
+
+CALF'S LIVER SMOTHERED IN ONIONS
+
+Heat some goose fat in a stew-pan with a close-fitting lid. Cut up an
+onion in it and when the onion is of a light yellow color, place in the
+liver which you have previously sprinkled with fine salt and dredged
+with flour. Add a bay leaf, five cloves and two peppercorns. Cover up
+tight and stew the liver, turning it occasionally and when required
+adding a little hot water.
+
+
+CHICKEN LIVERS
+
+Slice three or four livers from chicken or other fowl and dredge well
+with flour. Fry one minced onion in one tablespoon of fat until light
+brown. Put in the liver and shake the pan over the fire to sear all
+sides. Add one-half teaspoon of salt, one-eighth teaspoon of paprika and
+one-half cup of strong soup stock. Allow it to boil up once. Add one
+tablespoon claret or sherry and serve immediately on toast.
+
+
+KISCHKES--RUSSIAN STYLE
+
+Buy beef casings of butcher. Make a filling of fat, flour (using
+one-third cup fat to one cup flour) and chopped onions. Season well with
+salt and pepper, cut them in short lengths, fasten one end, stuff and
+then fasten the open end. If they are not already cleaned the surface
+exposed after filling the casing is scraped until cleaned after having
+been plunged into boiling water. Slice two large onions in a
+roasting-pan, and roast the kischkes slowly until well done and well
+browned. Baste frequently with liquid in the pan.
+
+
+KISCHKES
+
+Prepare as above. If the large casings are used they need not be cut in
+shorter lengths. Boil for three hours in plenty of water and when done,
+put in frying-pan with one tablespoon of fat, cover and let brown
+nicely. Serve hot.
+
+
+HASHED CALF'S LUNG AND HEART
+
+Lay the lung and heart in water for half an hour and then put on to boil
+in a soup kettle with your soap meat intended for dinner. When soft,
+remove from the soup and chop up quite fine. Heat one tablespoon of
+goose fat in a spider; chop up an onion very fine and add to the heated
+fat. When yellow, add the hashed lung and heart, salt, pepper, soup
+stock and thicken with flour. You may prepare this sweet and sour by
+adding a little vinegar and brown sugar, one-half teaspoon of cinnamon
+and one tablespoon of molasses; boil slowly; keep covered until ready to
+serve.
+
+
+TRIPE A LA CREOLE
+
+Boil tripe with onion, parsley, celery, and seasoning; cut in small
+pieces, then boil up in the following sauce: Take one tablespoon of fat,
+brown it with two tablespoons of flour; then add one can of boiled and
+strained tomatoes, one can of mushrooms, salt and pepper to taste. Serve
+in ramekins.
+
+
+TRIPE, FAMILY STYLE
+
+Scald and scrape two pounds tripe and cut into inch squares. Take big
+kitchen spoon of drippings and put in four large onions quartered and
+three small cloves of garlic cut up very fine. Let steam, but not brown.
+When onions begin to cook, put in tripe and steam half an hour. Then
+cover tripe with water and let cook slowly three hours. Boil a few
+potatoes and cut in dice shapes and add to it. Half an hour before
+serving, add the following, after taking off as much fat from the tripe
+as possible: Three tablespoons of flour thinned with little water; add
+catsup, paprika, ginger, and one teaspoon of salt. It should all be
+quite thick, like paste, when cooked.
+
+
+BOILED TONGUE, (SWEET AND SOUR)
+
+Lay the fresh tongue in cold water for a couple of hours and then put it
+on to boil in enough water to barely cover it, adding salt. Boil until
+tender. To ascertain when tender run a fork through the thickest part. A
+good rule is to boil it, closely covered, from three to four hours
+steadily. Pare off the thick skin which covers the tongue, cut into even
+slices, sprinkle a little fine salt over each piece and then prepare the
+following sauce: Put one tablespoon of drippings in a kettle or spider
+(goose fat is very good). Cut up an onion in it, add a tablespoon of
+flour and stir, adding gradually about a pint of the liquor in which the
+tongue was boiled. Cut up a lemon in slices, remove the seeds, and add
+two dozen raisins, a few pounded almonds, a stick of cinnamon and a few
+cloves. Sweeten with four tablespoons of brown sugar in which you have
+put one-half teaspoon of ground cinnamon, one tablespoon of molasses and
+two tablespoons of vinegar. Let this boil, lay in the slices of tongue
+and boil up for a few minutes.
+
+
+FILLED TONGUE
+
+Take a pickled tongue, cut it open; chop or grind some corned beef; add
+one egg; brown a little onion, and add some soaked bread; fill tongue
+with it, and sew it up and boil until done.
+
+
+SMOKED TONGUE
+
+Put on to boil in a large kettle, fill with cold water, enough to
+completely cover the tongue; keep adding hot water as it boils down so
+as to keep it covered with water until done. Keep covered with a lid
+while boiling and put a heavy weight on the top of the lid so as not to
+let the steam escape. (If you have an old flat iron use it as a weight.)
+It should boil very slowly and steadily for four hours. When tongue is
+cooked set it outdoors to cool in the liquor in which it was boiled. If
+the tongue is very dry, soak overnight before boiling. In serving slice
+very thin and garnish with parsley.
+
+
+SMOTHERED TONGUE
+
+Scald tongue, and then skin. Season well with salt and pepper and slice
+an onion over it. Let it stand overnight. Put some drippings in a
+covered iron pot, and then the tongue, with whatever juice the seasoning
+drew. Cover closely and let it cook slowly until tender--about three
+hours.
+
+
+PICKLED BEEF TONGUE
+
+Select a large, fresh beef tongue. Soak in cold water one-half hour.
+Crush a piece of saltpetre, size of walnut, one teacup of salt, one
+teaspoon of pepper, three small cloves of garlic cut fine; mix
+seasoning. Drain water off tongue. With a pointed knife prick tongue;
+rub in seasoning. Put tongue in crock; add the balance of salt, etc.;
+cover with plate and weight. Allow to stand from four to five days.
+Without washing off the seasoning, boil in fresh water until tender.
+
+
+
+
+*MEATS*
+
+
+The majority of the cuts of meat which are kosher are those which
+require long, slow cooking. These cuts of meat are the most nutritious
+ones and by long, slow cooking can be made as acceptable as the more
+expensive cuts of meat; they are best boiled or braised.
+
+In order to shut in the juices the meat should at first be subjected to
+a high degree of heat for a short time. A crust or case will then be
+formed on the outside, after which the heat should be lowered and the
+cooking proceed slowly.
+
+This rule holds good for baking, where the oven must be very hot for the
+first few minutes only; for boiling, where the water must be boiling and
+covered for a time, and then placed where it will simmer only; for
+broiling, where the meat must be placed close to the red-hot coals or
+under the broiler flame of the gas stove at first, then held farther
+away.
+
+Do not pierce the meat with a fork while cooking, as it makes an outlet
+for the juices. If necessary, to turn it, use two spoons.
+
+
+PAN ROAST BEEF
+
+Take a piece of cross-rib or shoulder, about two and one-half to three
+pounds, put in a small frying-pan with very little fat; have the pan
+very hot, let the meat brown on all sides, turning it continually until
+all sides are done, which will require thirty minutes altogether. Lift
+the meat out of pan to a hot platter, brown some onions, serve these
+with the meat.
+
+
+AN EASY POT ROAST
+
+Take four pounds of brisket, season with salt, pepper and ginger, add
+three tablespoons of tomatoes and an onion cut up. Cover with water in
+an iron pot and a close-fitting cover, put in oven and bake from three
+to four hours.
+
+
+POT ROAST. BRAISED BEEF
+
+Heat some fat or goose fat in a deep iron pot, cut half an onion very
+fine and when it is slightly browned put in the meat. Cover up closely
+and let the meat brown on all sides. Salt to taste, add a scant half
+teaspoon of paprika, half a cup of hot water and simmer an hour longer,
+keeping covered closely all the time. Add one-half a sweet green pepper
+(seeds removed), one small carrot cut in slices, two tablespoons of
+tomatoes and two onions sliced.
+
+Two and a half pounds of brisket shoulder or any other meat suitable for
+pot roasting will require three hours slow cooking. Shoulder of lamb may
+also be cooked in this style.
+
+When the meat is tender, remove to a warm platter, strain the gravy,
+rubbing the thick part through the sieve and after removing any fat
+serve in a sauce boat.
+
+If any meat is left over it can be sliced and warmed over in the gravy,
+but the gravy must be warmed first and the meat cook for a short time
+only as it is already done enough and too much cooking will render it
+tasteless.
+
+
+BRISKET OF BEEF (BRUSTDECKEL)
+
+If the brisket has been used for soup, take it out of the soup when it
+is tender and prepare it with a horseradish sauce, garlic sauce or onion
+sauce. (See "Sauces for Meats".)
+
+
+BRISKET OF BEEF WITH SAUERKRAUT
+
+Take about three pounds of fat, young beef (you may make soup stock of
+it first), then take out the bones, salt it well and lay it in the
+bottom of a kettle, put a quart of sauerkraut on top of it and let it
+boil slowly until tender. Add vinegar if necessary, thicken with a
+grated raw potato and add a little brown sugar. Some like a few caraway
+seeds added.
+
+
+SAUERBRATEN
+
+Take a piece of cross-rib or middle cut of chuck about three pounds, and
+put it in a deep earthen jar and pour enough boiling vinegar over it to
+cover; you may take one-third water. Add to the vinegar when boiling
+four bay leaves, some whole peppercorns, cloves and whole mace. Pour
+this over the meat and turn it daily. In summer three days is the
+longest time allowed for the meat to remain in this pickle; but in
+winter eight days is not too long. When ready to boil, heat one
+tablespoon drippings in a stew-pan. Cut up one or two onions in it; stew
+until tender and then put in the beef, salting it on both sides before
+stewing. Stew closely covered and if not acid enough add some of the
+brine in which it was pickled. Stew about three hours and thicken the
+gravy with flour.
+
+
+ROLLED BEEF--POT-ROASTED
+
+Take one pound and one-half of tenderloin, sprinkle it with parsley and
+onion; season with pepper and salt; roll and tie it. Place it in a pan
+with soup stock (or water if you have no stock), carrot and bay leaf
+and pot roast for one and one-half hours. Serve with tomato or brown
+sauce.
+
+
+MOCK DUCK
+
+Take the tenderloin, lay it flat on a board after removing the fat. Make
+a stuffing as for poultry. See "To Stuff Poultry". Spread this mixture
+on the meat evenly; then roll and tie it with white twine; turn in the
+ends to make it even and shapely.
+
+Cut into dice an onion, turnip, and carrot, and place them in a
+baking-pan; lay the rolled meat on the bed of vegetables; pour in enough
+stock or water to cover the pan one inch deep; add a bouquet made of
+parsley, one bay leaf and three cloves; cover with another pan, and let
+cook slowly for four hours, basting frequently. It can be done in a pot
+just as well, and should be covered as tight as possible; when cooked,
+strain off the vegetables; thicken the gravy with one tablespoon of
+flour browned in fat and serve it with the meat. Long, slow cooking is
+required to make the meat tender. If cooked too fast it will not be
+good.
+
+
+MARROWBONES
+
+Have the bones cut into pieces two or three inches long; scrape and wash
+them very clean; spread a little thick dough on each end to keep the
+marrow in; then tie each bone in a piece of cloth and boil them for one
+hour. Remove the cloth and paste, and place each bone on a square of
+toast; sprinkle with red pepper and serve very hot. Or the marrow-bone
+can be boiled without being cut, the marrow then removed with a spoon
+and placed on squares of hot toast. Serve for luncheon.
+
+
+ROAST BEEF, No. 1
+
+Take prime rib roast. Cut up a small onion, a celery root and part of a
+carrot into rather small pieces and add to these two or three sprigs of
+parsley and one bay leaf. Sprinkle these over the bottom of the
+dripping-pan and place your roast on this bed. The oven should be very
+hot when the roast is first put in, but when the roast is browned
+sufficiently to retain its juices, moderate the heat and roast more
+slowly until the meat is done. Do not season until the roast is browned,
+and then add salt and pepper. Enough juice and fat will drop from the
+roast to give the necessary broth for basting. Baste frequently and turn
+occasionally, being very careful, however, not to stick a fork into the
+roast.
+
+
+ROAST BEEF, No. 2
+
+Season meat with salt and paprika. Dredge with flour. Place on rack in
+dripping-pan with two or three tablespoons fat, in hot oven, to brown
+quickly. Reduce heat and baste every ten minutes with the fat that has
+fried out. When meat is about half done, turn it over, dredge with
+flour, finish browning. If necessary, add a small quantity of water.
+Allow fifteen to twenty minutes for each pound of meat.
+
+Three pounds is the smallest roast practicable.
+
+
+ROAST BEEF (RUSSIAN STYLE)
+
+Place a piece of cross-rib or shoulder weighing three pounds in
+roasting-pan, slice some onions over it, season with salt and pepper,
+add some water and let it cook well. Then peel a few potatoes and put
+them under the meat. When the meat becomes brown, turn it and cook until
+it browns on the other side.
+
+
+WIENER BRATEN--VIENNA ROAST
+
+Take a shoulder, have the bone taken out and then pound the meat well
+with a mallet. Lay it in vinegar for twenty-four hours. Heat some fat or
+goose oil in a deep pan or kettle which has a cover that fits air tight
+and lay the meat in the hot fat and sprinkle the upper side with salt,
+pepper and ginger. Put an onion in with the meat; stick about half a
+dozen cloves in the onion and add one bay leaf. Now turn the meat over
+and sprinkle the other side with salt, pepper and ginger. Cut up one or
+two tomatoes and pour some soup stock over all, and a dash of white
+wine. Cover closely and stew very slowly for three or four hours,
+turning the meat now and then; in doing so do not pierce with the fork,
+as this will allow the juice to escape. Do not add any water. Make
+enough potato pancakes to serve one or two to each person with "Wiener
+Braten."
+
+
+TO BROIL STEAK BY GAS
+
+Wipe steak with a damp cloth. Trim off the surplus fat. When the oven
+has been heated for from five to seven minutes, lay steak on a rack,
+greased, as near the flame as possible, the position of the rack
+depending on the thickness of the steak. Let the steak sear on each
+side, thereby retaining the juice. Then lower the rack somewhat, and
+allow the steak to broil to the degree required. Just before taking from
+the oven, salt and pepper and spread with melted chicken fat.
+
+You can get just as good results in preparing chops and fish in the
+broiling oven.
+
+
+BROILED BEEFSTEAK
+
+Heat the gridiron, put in the steak, turn the gridiron over the hot
+coals at intervals of two minutes and then repeatedly at intervals of
+one minute. Sprinkle with salt and pepper, and serve on a hot platter.
+
+Chops are done in the same way, but the gridiron is turned twice at
+intervals of two minutes and six times at intervals of one minute.
+
+
+FRIED STEAK WITH ONIONS
+
+Season the steak with salt and pepper, and dredge with flour. If tough,
+chop on both sides with a sharp knife. Lay in a pan of hot fat, when
+brown on one side, turn and brown on the other. While the steak is
+frying, heat some fat in another fryer and drop in four of five white
+onions that have been cut up. Fry crisp but not black. Remove the steak
+to a hot platter, stir one tablespoon of flour in the fryer until
+smooth, add one-half cup of boiling water. Lay the crisp onions over the
+steak, then over all pour the brown gravy.
+
+
+FRIED BEEFSTEAK
+
+Take third cut of chuck or the tenderloin. Have the spider very hot, use
+just enough fat to grease the spider. Lay in the steak, turning very
+often to keep in the juice, season with salt and pepper. Serve on a hot
+platter.
+
+
+BRUNSWICK STEW
+
+Cook one pound of brisket of beef and three pounds of young chicken with
+one pint of soup stock or water, one pint of Lima beans, four ears of
+cut corn (cut from cob), three potatoes diced, two tomatoes quartered;
+one small onion, one teaspoon of paprika and one teaspoon of salt. Let
+all these simmer until tender, and before serving remove the meat and
+any visible chicken bones.
+
+This stew may be made of breast of veal omitting the chicken and
+brisket.
+
+
+BREAST FLANK (SHORT RIBS) AND YELLOW TURNIPS
+
+Get the small ribs and put on with plenty of water, an onion, pepper and
+salt. After boiling about one and one-half hours add a large yellow
+turnip cut in small pieces; one-half hour before serving add six
+potatoes cut in small pieces. Water must be added as necessary. A little
+sugar will improve flavor, and as it simmers the turnip will soften and
+give the whole dish the appearance of a stew.
+
+
+MEAT OLIVES
+
+Have a flank steak cut in three inch squares. Spread each piece with the
+following dressing: one cup of bread crumbs, two tablespoons of minced
+parsley; one chopped onion, a dash of red pepper and one teaspoon of
+salt. Moisten with one-fourth cup of melted fat. Roll up and tie in
+shape. Cover with water and simmer until meat is tender. Take the olives
+from the sauce and brown in the oven. Thicken the sauce with one-fourth
+cup of flour moistened with water to form a thin paste.
+
+
+SHORT RIB OF BEEF, SPANISH
+
+Get the small ribs of beef and put on with water enough to cover,
+seasoning with salt, pepper, an onion and a tiny clove of garlic. Let it
+cook about two hours, then add a can of tomatoes and season highly
+either with red peppers or paprika. Cook at least three hours.
+
+
+BRAISED OXTAILS
+
+Two oxtails, jointed and washed; six onions sliced and browned in pot
+with oxtails. When nicely browned add water enough to cover and stew
+slowly one hour; then add two carrots, if small; one green pepper, sprig
+of parsley, one-half cup of tomatoes and six small potatoes, and cook
+until tender. Thicken with browned flour. Cook separately eight lengths
+of macaroni; place cooked macaroni on dish and pour ragout over it and
+serve hot.
+
+To brown flour take one-half cup of flour, put in pan over moderate heat
+and stir until nicely browned.
+
+
+HUNGARIAN GOULASH
+
+Have two pounds of beef cut into one inch squares. Dredge in flour and
+fry until brown. Cover with water and simmer for two hours; the last
+half-hour add one tablespoon of salt and one-eighth of a teaspoon of
+pepper. Make a sauce by cooking one cup of tomatoes and one stalk of
+celery cut in small pieces, a bay leaf and two whole cloves, for
+twenty-five minutes; rub through a sieve, add to stock in which meat was
+cooked. Thicken with four tablespoons of flour moistened with two
+tablespoons of water. Serve meat with cooked diced potatoes, carrots,
+and green and red peppers cut in strips.
+
+
+RUSSIAN GOULASH
+
+To one pound beef, free from fat and cut up as pan stew, add one chopped
+green pepper, one large onion, two blades of garlic (cut fine), pepper
+and salt, with just enough water to cover. Let this simmer until meat is
+very tender. Add a little water as needed. Put in medium sized can of
+tomatoes an hour or so before using and have ready two cups of cooked
+spaghetti or macaroni and put this into the meat until thoroughly
+heated. This must not be too wet; let water cook away just before adding
+the tomatoes.
+
+
+BEEF LOAF
+
+To two pounds of chopped beef take three egg yolks, three tablespoons of
+parsley, three tablespoons of melted chicken-fat, four heaping
+tablespoons of soft bread crumbs, one-half teaspoon of kitchen bouquet,
+two teaspoons of lemon juice, grated peel of one lemon, one teaspoon of
+salt, one-half teaspoon of onion-juice and one teaspoon of pepper. Mix
+and bake twenty-five minutes in a quick oven with one-fourth cup of
+melted chicken-fat, and one-half cup of boiling water. Baste often.
+
+
+HAMBURGER STEAK
+
+Take one pound of raw beef, cut off fat and stringy pieces, chop
+extremely fine, season with salt and pepper, grate in part of an onion
+or fry with onions. Make into round cakes a little less than one-half
+inch thick. Heat pan blue hot, grease lightly; add cakes, count sixty,
+then turn them and cook on the other side until brown. When well browned
+they are done if liked rare. Cook ten minutes if liked well done.
+
+
+BITKI (RUSSIAN HAMBURGER STEAK)
+
+Take two cups of clear beef chopped, and two cups of bread crumbs that
+have been soaked in a little water, leaving them quite moist, mix
+thoroughly with the beef, season with pepper and salt and shape into
+individual cakes. Fry as directed for Hamburger Steak.
+
+
+CHOPPED MEAT WITH RAISINS (ROUMANIAN)
+
+Take a pound of chopped meat, add grated onion, an egg, matzoth flour,
+white pepper, mix and form into small balls, put in pot with one-half
+cup of water, fat, sugar, a quarter cup of large black raisins, a few
+slices of lemon and let stew one-half hour, then thicken gravy with
+tablespoon of flour browned in a tablespoon of fat and serve.
+
+
+CARNATZLICH (ROUMANIAN)
+
+One pound of tenderloin, chopped, add an egg, a little paprika, black
+pepper, salt and four cloves of garlic (which have been scraped, and
+let stand in a little salt for ten minutes, and then mashed so it looks
+like dough). Form this meat mixture into short sausage-like rolls; boil
+one-half hour and serve at once.
+
+Serve this dish with Slaitta. (See Vegetables.)
+
+
+BAKED HASH
+
+Mix together one cup of chopped meat, one cup of cold mashed potatoes,
+one-half an onion, minced, one well-beaten egg and one-half cup of soup
+stock. Season rather highly with salt, if unsalted meat is used, paprika
+and celery salt, turn into greased baking dish and bake for twenty
+minutes in a well-heated oven. The same mixture may be fried, but will
+not taste as good.
+
+
+SOUP MEAT
+
+The meat must be cooked until very tender then lift it out of the soup
+and lay upon a platter and season while hot. Heat a tablespoon of fat or
+drippings of roast beef in a spider, cut up a few slices of onion in it,
+also half a clove of garlic, add a tablespoon of flour, stirring all the
+time; then add soup stock or rich gravy, and the soup meat, which has
+been seasoned with salt, pepper and ginger. You must sprinkle the spices
+on both sides of the meat, and add one-half teaspoon of caraway seed to
+the sauce, and if too thick add more soup stock and a little boiling
+water. Cover closely and let it simmer about fifteen minutes.
+
+
+LEFT-OVER MEAT
+
+There are many ways to utilize left-over meat.
+
+Indeed, not one particle of meat should ever be wasted.
+
+Cold roasts of beef, lamb, mutton or any cold joint roasted or boiled
+may be made into soups, stews, minces or used for sandwiches, or just
+served cold with vegetables or salads.
+
+
+SPAGHETTI AND MEAT
+
+Break spaghetti in small pieces and boil until tender. Put left-over
+meat through chopper and mix with the spaghetti, salt, pepper, and a
+little onion juice. Grease a baking dish and put in the meat and
+spaghetti, sprinkle on top with bread crumbs and bake in a moderate
+oven.
+
+
+MEAT PIE
+
+Cut any left-over beef, lamb or veal in small pieces, removing all
+excess of fat; parboil one green pepper (seeds removed) cut in strips,
+two cups of potatoes and one-half cup of carrots cut in dice, and one
+onion chopped fine. Add to the meat. Thicken with one-fourth cup of
+flour moistened in cold water. Put in a baking dish. The crust is made
+as follows: One cup of flour, one heaping teaspoon of drippings, pinch
+of salt, one-fourth teaspoon of baking powder, one teaspoon of sugar and
+cold water to mix, about one-third cup. Roll out to fit baking dish, cut
+holes for steam to escape, after covering the contents of the dish. Bake
+in a quick hot oven one-half hour.
+
+
+PICKLED MEAT--HOME-MADE CORNED BEEF
+
+Take four quarts of water, adding enough salt to float an egg, boil this
+salted water, when cool take four or five pounds brisket of beef,
+seasoned with whole and ground peppers, one large clove of garlic,
+pierced in different parts of the beef, one tablespoon of sugar, one bay
+leaf and one teaspoon of saltpetre. Put meat into deep stone pot, pour
+the boiled water over it and store in a cool place for ten days or two
+weeks.
+
+
+BOILED CORNED BEEF
+
+Put corned beef into cold water; using enough to cover it well; let it
+come slowly to the boiling-point; then place where it will simmer only;
+allow thirty minutes or more to each pound. It is improved by adding a
+few soup vegetables the last hour of cooking.
+
+If the piece can be used a second time, trim it to good shape; place it
+again in the water in which it was boiled; let it get heated through;
+then set aside to cool in the water, and under pressure, a plate or deep
+dish holding a flat-iron being set on top of the meat. The water need
+not rise above the meat sufficiently to wet the iron. When cooled under
+pressure the meat is more firm and cuts better into slices.
+
+Cabbage is usually served with hot corned beef, but should not be boiled
+with it.
+
+
+ENCHILADAS
+
+Make a dough of cornmeal and wheat flour and water. Roll it out in thin,
+round cakes; cook quickly in a pan that has not been greased, then roll
+in a cloth to keep soft and warm. Grind one cup of sausage, add one-half
+grated onion, one tablespoon of Worcestershire sauce, and fill the warm
+cakes with this mixture. Roll them when filled, and pour over them a
+sauce made of two tablespoons of drippings into which two tablespoons of
+flour have been smoothed. Add one cup of soup stock, one cup of strained
+tomatoes, two tablespoons of vinegar, one tablespoon of Spanish pepper
+sauce.
+
+
+VIENNA SAUSAGE
+
+Wash and put on in boiling water. Boil ten minutes, fill a deep dish
+with hot water, put sausages in, cover, and serve in hot water. To be
+eaten with grated horseradish or French mustard.
+
+
+SMOKED BEEF
+
+Soak overnight in cold water; next morning place it in cold water, and
+simmer till quite tender, reckoning one-half hour to the pound.
+
+
+ROAST VEAL
+
+The shoulder and breast of veal are best for roasting. Always buy veal
+that is fat and white. Prepare for the oven in the following manner:
+Wash and then dry; rub it well with salt, a very little ground ginger,
+and dredge it well with flour. Lay in roasting-pan and put slices of
+onion on top with a few tablespoons of goose-fat or drippings. Cover
+tightly and roast, allowing twenty minutes to the pound and baste
+frequently. Veal must be well done. When cold it slices up as nicely as
+turkey.
+
+
+BREAST OF VEAL--ROASTED
+
+Roast as directed above. Have the butcher cut a pocket to receive the
+stuffing. Prepare bread stuffing and sew up the pocket. Sprinkle a
+little caraway seed on top of the roast. A tablespoon of lemon juice
+adds to the flavor. Baste often.
+
+
+STEWED VEAL
+
+Prepare as above, but do not have the meat cut in small pieces. If
+desired one-half teaspoon of caraway seed may be used instead of the
+parsley. Mashed potatoes and green peas or stewed tomatoes are usually
+served with veal.
+
+Any of the flour or potato dumplings are excellent served with stewed or
+fricasseed veal.
+
+
+FRICASSEED VEAL WITH CAULIFLOWER
+
+Use the breast or shoulder for this purpose, the former being
+preferable, and cut it up into pieces, not too small. Sprinkle each
+piece slightly with fine salt and ginger. Heat a tablespoon of goose-oil
+or poultry drippings in a stew-pan, and lay the veal in it. Cut up an
+onion and one or two tomatoes (a tablespoon of canned tomatoes will do),
+and add to this a little water, and stew two hours, closely covered.
+When done mix a teaspoon of flour and a little water and add to the
+veal. Chop up a few sprigs of parsley, add it and boil up once and
+serve. Place the cauliflower around the platter in which you serve the
+veal. Boil the cauliflower in salt and water, closely covered.
+
+
+STUFFED SHOULDER OF VEAL
+
+Have the blade removed, and fill the space with a stuffing made of bread
+crumbs, thyme, lemon juice, salt, pepper to taste and one egg, also
+chopped mushrooms if desired. Sew up the opening, press and tie it into
+good shape and roast. The stuffing may be made of minced meat, cut from
+the veal, and highly seasoned.
+
+
+VEAL LOAF
+
+Take two pounds of chopped veal, four tablespoons of bread crumbs, two
+beaten eggs, season with salt, pepper, ginger, nutmeg and a little
+water. Add a tablespoon of chicken-fat; grease the pan, mix ingredients
+thoroughly, form into a loaf, spread or lay piece of chicken-fat on top.
+Bake in oblong tin until done, basting frequently.
+
+
+SHOULDER OR NECK OF VEAL--HUNGARIAN STYLE
+
+Brown four onions light brown in a tablespoon of fat, add one teaspoon
+mixed paprika, and the meat cut in pieces; leave the pan uncovered for a
+few moments, cover; add one sweet green pepper, cut up, and let cook;
+add a little water whenever the gravy boils down; when the meat is
+tender serve with dumplings.
+
+
+CALF'S HEARTS
+
+Remove veins and arteries from the hearts. Stuff with a highly seasoned
+bread dressing and sew. Dredge in flour, brown in hot fat, cover with
+hot water, and place on the back of the stove or in a hot oven. Cook
+slowly for two or three hours. Thicken the liquor with flour and serve
+with the hearts.
+
+
+IRISH STEW
+
+Cut one and one-half pounds of lamb into small pieces. Dredge each piece
+of meat in flour. Brown in the frying-pan. Put in kettle, cover with
+water and cook slowly one hour or until tender. Add one quart of
+potatoes cut in small dice, one-half a cup of carrots and three onions,
+after cooking thirty minutes. Season with salt, pepper, and thicken with
+two tablespoons of flour moistened in enough cold water to form a smooth
+paste. Serve with dumplings. (See Dumplings, in "Garnishes and Dumplings
+for Soups".)
+
+
+LAMB AND MACARONI
+
+Dilute one can of concentrated tomato sauce with one quart of water;
+mince two medium-sized onions very fine and fry slowly in olive oil or
+drippings until they are a golden brown, and add to tomatoes. Fry one
+and one-half pounds of lean neck of lamb in a little drippings until the
+meat is nicely browned all over and add to the tomatoes, season with one
+clove of garlic, two bay leaves, two teaspoons of sugar, pepper and
+salt, and let it simmer for about one and one-half hours, or until the
+meat is tender and the sauce has become the consistency of thick cream.
+Have ready some boiled macaroni, put in with the meat and stir well.
+Serve hot.
+
+Short ribs of beef may be cooked in the same manner.
+
+
+LAMB STEW--TOCANE
+
+Brown slices of leek or young onions in one tablespoon of drippings, add
+neck or breast of lamb, cut in small pieces; season with white pepper,
+salt and parsley; cook until tender, just before serving season with
+dill.
+
+
+CURRIED MUTTON
+
+Have three pounds of mutton cut in one inch squares. Wipe, put in kettle
+and cover with cold water. Cook for five minutes, drain and again cover
+with boiling water. Add one cup of chopped onion, one teaspoon of
+peppercorns, and one-half of a red pepper, cut in small strips. Place on
+back of stove and allow it to simmer until tender. Strain liquor and
+thicken with flour. Add two tablespoons of drippings, one tablespoon of
+minced parsley, one teaspoon of curry powder, and one-half teaspoon of
+salt. Serve with molded rice.
+
+
+GEWETSH (SERVIAN)
+
+Brown one large onion in a tablespoon of fat, add one teaspoon of
+paprika and two pounds of neck or shoulder of lamb, cook one hour; have
+ready one pound of rice that has been boiled for twenty minutes. Take a
+twelve inch pudding dish, grease, place a layer of sliced tomatoes on
+bottom of pan, then half the rice, half the meat, two sliced green
+peppers, sprinkle a little salt and pour part of gravy over this; place
+another layer of tomatoes, rice, meat, with two sliced peppers and
+tomatoes on top, salt, and pour remainder of gravy, put lumps of fat
+here and there; bake in hot oven three-quarters of an hour. Use plenty
+of gravy and fat for this dish or else it will be too dry. Six large
+tomatoes are required.
+
+
+ROAST MUTTON WITH POTATOES
+
+Take a shoulder of mutton--must be young and tender--wash the meat well
+and dry with a clean towel. Rub well with salt, ginger and a speck of
+pepper, and dredge well with flour. Lay it in a covered roasting-pan.
+Put a few pieces of whole mace and a few slices of onion on top; pour a
+cup of water into the pan. Cover it up tight and set in a hot oven to
+roast, basting frequently. Allow twenty minutes to the pound for
+roasting mutton; it should be well done. Add more water if necessary
+(always add hot water so as not to stop the process of boiling), skim
+the gravy well and serve with currant or cranberry jelly. Pare potatoes
+of uniform size and wash and salt them about three-quarters of an hour
+before dinner. Lay the potatoes in pan around the roast and sprinkle
+them with salt and return to the oven to roast. Let them brown nicely.
+
+
+BREAST OF MUTTON STEWED WITH CARROTS
+
+Salt the mutton on both sides, adding a little ground ginger; put on to
+boil in cold water, cover up tightly and stew slowly. In the meantime
+pare and cut up the carrots, add these and cover up again. Pare and cut
+up about half a dozen potatoes into dice shape and add them
+three-quarters of an hour before dinner. Cover up again, and when done,
+make a sauce as follows: Skim off about two tablespoons of fat from the
+mutton stew, put this in a spider and heat. Brown a tablespoon of flour
+in the fat, add a heaping tablespoon of brown sugar, some cinnamon and
+pour the gravy of the stew into the spider, letting it boil up once, and
+then pour all over the carrots and Stew until ready to serve.
+
+White turnips may be used instead of carrots.
+
+
+MUTTON OR LAMB CHOPS
+
+Trim off some of the fat and heat in the spider. Season the chops with
+salt and pepper, or salt and ginger. Have the spider very hot with very
+little fat in it. To be nice and tender they must be sauted quickly to a
+nice brown. Or the chops may be broiled over the hot coals or in gas
+broiler, eight or ten minutes is all the time required; serve at once.
+
+
+SHOULDER OF MUTTON STUFFED
+
+Have the butcher carefully remove the blade from the shoulder and fill
+the space with a bread stuffing; See "Bread Dressing for Fowl". Sew up
+the opening, roast in the oven with a very little water in the pan, and
+baste frequently. Serve with the gravy from the pan after the grease has
+been carefully removed.
+
+
+
+
+*POULTRY*
+
+
+TO DRESS AND CLEAN POULTRY
+
+Singe by holding the fowl over a flame from gas, alcohol or burning
+paper. Pick off pin feathers. Cut off the nails, then cut off the head,
+turn back the skin and cut the neck off quite close; take out windpipe
+and crop, cutting off close to the body. Cut through the skin around the
+leg one inch below the leg joint; take out the tendons and break the leg
+at the joint; in old birds each tendon must be removed separately by
+using a skewer.
+
+Make an incision just below the breast bone large enough to insert your
+hand, take out the fat and loosen the entrails with your forefinger.
+When everything is removed, cut off the wings close to the body, also
+the neck, feet and head. Separate the gall from the liver. In doing this
+be very careful not to break the gall, which has a very thin skin.
+Scrape all the fat off carefully that adheres to the entrails and lay it
+in a separate dish of water overnight. Cut open the gizzard, clean and
+pull off the skin, or inner lining.
+
+Make Kosher as directed in "Rules for Kashering".
+
+If you make use of the head, which you may in soup, cut off the top of
+the bill, split open the head, lengthwise, take out the brains, eyes and
+tongue.
+
+Clean the gizzard and feet by laying them in scalding water for a few
+moments, this will loosen the skin, which can then be easily removed.
+
+Remove the oil bag from the upper side of tail.
+
+After making Kosher and cleaning poultry, season all fowls for several
+hours before cooking. Salt, pepper, and ginger are the proper seasoning.
+Some like a tiny bit of garlic rubbed inside and outside, especially for
+goose or duck.
+
+Dress and clean goose, duck, squab, and turkey as directed for chicken.
+
+
+TO TRUSS A CHICKEN
+
+Press the thighs and wings close against the body; fasten securely with
+skewers and tie with string. Draw the skin of the neck to the back and
+fasten it.
+
+
+ROAST CHICKEN
+
+Stuff and truss a chicken, season with pepper and salt and dredge with
+flour. Put in a roasting-pan with two or three tablespoons of
+chicken-fat if the chicken is not especially fat. When heated add hot
+water and baste frequently. The oven should be hot and the time
+necessary for a large chicken will be about an hour and a half. When
+done, remove the chicken, pour off the grease and make a brown sauce in
+the pan.
+
+
+CHICKEN CASSEROLE
+
+Bake chicken in covered casserole until nearly tender, then add three
+potatoes cut in dice; boil small pieces of carrots, green peas, and
+small white onions--each to be boiled separately. Just before serving,
+thicken gravy with a teaspoon of flour mixed with a half cup of soup
+stock or water. Season to taste and place vegetables around the dish.
+
+
+BOILED CHICKEN, BAKED
+
+Make chicken soup with an old hen. Remove chicken from soup just as soon
+as tender. Place in roasting-pan with three tablespoons of chicken-fat,
+one onion sliced, one clove of garlic, one-half teaspoon each of salt
+and paprika. Sprinkle with soft bread crumbs. Baste frequently and when
+sufficiently browned, cut in pieces for serving. Place on platter with
+the strained gravy pour over the chicken and serve.
+
+
+BROILED SPRING CHICKEN
+
+Take young spring chickens of one to one and one-half pounds in weight,
+and split down the back, break the joints and remove the breast bone.
+Sprinkle with salt and pepper and rub well with chicken-fat. Place in
+broiler and broil twenty minutes over a clear fire, or under the flame
+in broiling oven of gas stove, being careful to turn broiler that all
+parts may be equally browned. The flesh side must be exposed to the fire
+the greater part of the time as the skin side will brown quickly. Remove
+to hot platter.
+
+Or chicken may be placed in dripping pan, skin side down, seasoned with
+salt and pepper and spread with chicken-fat, and bake fifteen minutes in
+a hot oven and then broiled to finish.
+
+Serve with giblet sauce.
+
+
+FRIED SPRING CHICKEN
+
+Cut it up as for fricassee and see that every piece is wiped dry. Have
+ready heated in a spider some goose-fat or other poultry drippings.
+Season each piece of chicken with salt and ground ginger, or pepper.
+Roll each piece of chicken in sifted cracker or bread crumbs (which you
+have previously seasoned with salt). Fry in the spider, turning often,
+and browning evenly. You may cut up some parsley and add while frying.
+If the chicken is quite large, it is better to steam it before frying.
+
+
+GIBLETS
+
+Heart, liver and gizzard constitute the giblets, and to these the neck
+is usually added. Wash them; put them in cold water and cook until
+tender. This will take several hours. Serve with the chicken; or mash
+the liver, mince the heart and gizzard and add them to the brown sauce.
+Save the stock in which they are cooked for making the sauce.
+
+
+CHICKEN FRICASSEE
+
+Take a chicken, cut off the wings, legs and neck. Separate the breast
+from the chicken, leaving it whole. Cut the back into two pieces.
+Prepare a mixture of salt, ginger and a little pepper in a saucer and
+dust each piece of chicken with this mixture. When you are ready to cook
+the chicken, take all the particles of fat you have removed from it and
+lay in the bottom of the kettle, also a small onion, cut up, some
+parsley root and celery. Lay the chicken upon this, breast first, then
+the leg and so on. Cover up tight and let it stew slowly on the back of
+the stove (or over a low gas flame), adding hot water when necessary.
+Just before serving chop up some parsley, fine, and rub a teaspoon of
+flour in a little cold water, and add. Let it boil up once. Shake the
+kettle back and forth to prevent becoming lumpy. The parsley root and
+celery may be omitted if so desired.
+
+Duck can be prepared in this manner.
+
+
+CHICKEN WITH RICE
+
+Joint a chicken; season with salt and ground ginger and boil with water
+enough to cover. Allow one-half pound of rice to one chicken. Boil this
+after chicken is tender. Serve together on a large platter.
+
+
+CHICKEN (TURKISH STYLE)
+
+Brown a chicken, cover with water and season, cook until tender. When
+chicken is tender; slash the skin of chestnuts, put them in oven and
+roast, then skin them, put in chicken and let come to a boil and serve
+with the chicken.
+
+
+AMASTICH
+
+Cook one pound of rice in a quart of stock for half an hour, stirring
+frequently. Then add a chicken stuffed and trussed as for roasting;
+cover closely and cook thoroughly. After removing the chicken, pass the
+liquor through a strainer, add the juice of a lemon and the beaten yolk
+of an egg, and pour over the bird.
+
+
+CHICKEN WITH SPAGHETTI EN CASSEROLE
+
+Prepare and truss a young chicken, as if for roasting. Put it in a
+casserole; and pour over it two tablespoons of olive oil, a cup of white
+wine, a cup of bouillon, salt and cayenne to taste, one spoon of dried
+mushrooms soaked in one cup of water and chopped fine, and one-half can
+of mushrooms. Cover tightly and simmer in the oven for about an hour,
+turning the chicken occasionally; add a dozen olives and a tablespoon of
+chicken-fat, smoothed with one tablespoon of flour, and bring to a boil.
+Remove the chicken and add about a pint of boiled spaghetti to the
+sauce. Place the chicken on a platter, surround with the spaghetti, and
+serve.
+
+
+STUFFED CHICKEN (TURKISH STYLE)
+
+Steam chicken and when it is almost tender stuff it with the following:
+Take one-fourth pound of almonds, chopped; season with parsley, pepper
+and salt to taste, add one tablespoon of bread crumbs and bind this with
+one well-beaten egg. Put chicken in roasting-pan and roast until done.
+
+
+SMOTHERED CHICKEN
+
+Two tender chickens cut in half, split down the back; place the pieces
+in a colander to drain well, after having been well salted; season with
+pepper; grease well the bottom of a baking-pan; add one stalk finely
+chopped celery, onion; lay the chicken on breast, side up; sprinkle
+lightly with flour, fat; two cups of hot water. Have the oven very hot
+when putting chickens in. As soon as browned evenly, cover with a pan,
+fitting closely. Reduce the heat of the oven; allow to cook slowly an
+hour or so longer, until tender. Place on a hot platter; set in oven
+until sauce is made, as follows: put the pan on top of stove in which
+chickens were smothered; add level tablespoon of flour, thinned in cold
+water; add minced parsley; let this all cook two or three minutes, then
+add large cup of strong stock, to the chickens. Broil one can mushrooms,
+and pour these over chicken when ready to serve.
+
+
+CHICKEN CURRY
+
+Cut chickens in pieces for serving; dredge in flour and saute in hot
+fat. Cut one onion in thin pieces, add one tablespoon of curry powder,
+three-fourths of a tablespoon of salt and one tablespoon of wine
+vinegar. Add to chicken, cover with boiling water; simmer until chicken
+is tender. Thicken sauce and serve with steamed rice.
+
+
+CHICKEN PAPRIKA WITH RICE
+
+Cut a three and one-half pound fat chicken in pieces to serve, salt it
+and let stand several hours. Heat one-fourth cup of fat in an iron
+kettle, add one medium-sized onion, minced; fry golden brown and set
+aside. Fry the chicken in the fat and when nicely browned, add paprika
+to taste and boiling water to cover, and let simmer one hour.
+
+Soak one cup of rice in cold water, drain, add the fried onion and one
+teaspoon of salt and gradually three cups of chicken broth, more if
+necessary. When nearly done add the chicken and finish cooking in a slow
+oven, one-half hour.
+
+
+CHILI CON CARNE
+
+Cut two broilers in pieces for serving. Season with salt, pepper, and
+dredge in flour; brown in hot fat. Parboil six large red peppers until
+soft, rub through a wire sieve. Chop two small onions fine, three cloves
+of garlic and one-fourth cup of capers. Combine, add to chicken, cover
+with water and cook until chicken is tender. Thicken the sauce with fat
+and flour melted together.
+
+
+PILAF (RUSSIAN STYLE)
+
+Follow recipe below but substitute cooked lamb for the chicken, and add
+chicken livers fried and cut in small pieces.
+
+
+PILAF (TURKISH STYLE)
+
+Soak one cup of rice in cold water for one hour. Pour off the water, and
+put the rice with two cups of soup stock and one-quarter of a white
+onion on to boil. Stew until the rice absorbs all the stock. Stew
+one-half can of tomatoes thoroughly and season with olive oil or
+chicken-fat, salt and pepper. Mix it with the rice.
+
+Saute in chicken-fat to a light color, a jointed chicken slightly
+parboiled, or slices of cold cooked chicken or turkey. Make a depression
+in the rice and tomato, put in the chicken and two tablespoons of olive
+oil or chicken-fat, and stew all together for twenty minutes. Serve on
+a platter in a smooth mound, the red rice surrounding the fowl.
+
+
+SPANISH PIE
+
+Take one pint of cold chicken, duck or any poultry. Cut it into flakes
+and place it in a pudding dish which has been lined with a thin crust.
+On the layer of meat place a layer of sweet red peppers (seeds removed),
+cut in slices; next, a layer of thinly sliced sausage, and so on until
+the dish is full. Over this pour a glass of claret into which have been
+rubbed two tablespoons of flour. Cover with a thin crust of pastry, and
+bake.
+
+
+CHICKEN A LA ITALIENNE
+
+Cut the remains of cold chicken (or turkey) into pieces about an inch
+long and marinate them in a bowl containing one tablespoon of olive oil;
+one teaspoon of tarragon vinegar or lemon juice, a few drops of onion
+juice, salt and pepper. At the end of half an hour sprinkle with finely
+chopped parsley, dip them in fritter batter, and fry in boiling fat.
+Drain on a brown paper, and serve with or without tomato or brown sauce.
+
+In some parts of Italy this dish is made of several kinds of cold meats,
+poultry, brains, etc. (the greater the variety the better), served on
+the same platter, and in Spain all kinds of cold vegetables are fried in
+batter and served together.
+
+
+ROAST GOOSE
+
+All goose meat tastes better if it is well rubbed with salt, ginger and
+a little garlic a day previous to using.
+
+Stuff goose with bread dressing, or chestnut dressing, a dressing of
+apples is also very good. (See "Stuffings for Meat and Poultry".) Sew up
+the goose, then line a sheet-iron roasting-pan with a few slices of
+onion and celery and place the goose upon these, cover closely, roast
+three hours or more, according to weight. If the goose browns too
+quickly, cover with greased paper or lower the heat of the oven. Baste
+every fifteen minutes.
+
+
+GESCHUNDENE GANS
+
+Take a very fat goose for this purpose. After cleaning and singeing, cut
+off neck, wings and feet. Lay the goose on a table, back up, take a
+sharp knife, make a cut from the neck down to the tai. Begin again at
+the top near the neck, take off the skin, holding it in your left hand,
+your knife in your right hand, after all the skin is removed, place it
+in cold water; separate the breast from back and cut off joints. Have
+ready in a plate a mixture of salt, ginger and a little garlic or onion,
+cut up fine. Rub the joints and small pieces with this, and make a small
+incision in each leg and four in the breast. Put in each incision a
+small piece of garlic or onion, and rub also with a prepared mixture of
+salt and ginger. Put away in stone jar overnight or until you wish to
+use.
+
+
+GAENSEKLEIN
+
+Rub wings, neck, gizzard, heart and back of goose with salt, ginger,
+pepper and garlic and set on the fire in a stew-pan with cold water.
+Cover tightly and stew slowly but steadily for four hours. When done
+skim off all the fat. Now put a spider over the fire, put into it about
+two or three tablespoons of the fat that you have just skimmed off and
+then add the fat to the meat again. Cut up fine a very small piece of
+garlic and add a heaping teaspoon of flour (brown). Add the hot gravy
+and pour all over the goose. Cover up tightly and set on back of stove
+till you wish to serve. You may cook the whole goose in this way after
+it is cut up.
+
+
+STUFFED GOOSE NECK (RUSSIAN STYLE)
+
+Remove skin from neck of goose, duck or chicken in one piece. Wash and
+clean well and stuff with same mixture as for Kischtke. Sew at both ends
+and roast in hot oven until well browned.
+
+
+STUFFED GOOSE NECK
+
+Remove the fat skin from the neck of a fat goose, being careful not to
+put any holes in it. Clean carefully and sew up the smaller end and
+stuff through larger end with the following:
+
+Grind fine some pieces of raw goose meat (taken from the breast or
+legs), grind also some soft or "linda fat" a thin piece of garlic, a
+small piece of onion, when fine add one egg and a little soaked bread,
+season with salt, pepper, and ginger. When neck is stuffed, sew up
+larger end, lay it in a pudding-pan, pour a little cold water over it,
+set in stove and baste from time to time. Let brown until crisp. Eat
+hot.
+
+
+GOOSE CRACKLINGS (GRIEBEN)
+
+Cut the thick fat of a fat goose in pieces as big as the palm of your
+hand, roll together and run a toothpick through each one to fasten. Put
+a large preserve kettle on top of hot stove, lay in the cracklings,
+sprinkle a tiny bit of salt over them and pour in a cup or two of cold
+water; cover closely and let cook not too fast, until water is cooked
+out. Then add the soft or "linda" fat, keep top off and let all brown
+nicely. About one to two hours is required to cook them. If you do not
+wish the scraps of "Greben" brittle, take them out of the fat before
+they are browned. Place strainer over your fat crock, to catch the clear
+fat and let greben drain. If greben are too greasy place in baking-pan
+in oven a few minutes to try out a little more. Serve at lunch with rye
+bread.
+
+
+ROAST GOOSE BREASTS
+
+The best way to roast a goose breast is to remove the skin from the neck
+and sew it over the breast and fasten it with a few stitches under the
+breast, making an incision with a pointed knife in the breast and joints
+of the goose, so as to be able to insert a little garlic (or onion) in
+each incision, also a little salt and ginger. Keep closely covered all
+the time, so as not to get too brown. They cut up nicely cold for
+sandwiches.
+
+
+GOOSE MEAT, PRESERVED IN FAT
+
+If too fat to roast, render the fat of goose, remove and cut the skin
+into small pieces. The scraps, when brown, shriveled and crisp, are then
+"Greben," and are served hot or cold. When fat is nearly done or clear,
+add the breast and legs of goose, previously salted, and boil in the fat
+until tender and browned. Place meat in crock and pour the clear, hot
+fat over it to cover. Cool. Cover crock with plate and stone and keep in
+a cool, dry place. Will keep for months. When ready to serve, take out
+meat, heat, and drain off fat.
+
+
+SMOKED GOOSE BREAST
+
+Dried or smoked goose breast must be prepared in the following manner:
+Take the breast of a fat goose; leave the skin on; rub well with salt,
+pepper and saltpetre; pack in a stone jar and let it remain pickled thus
+four or five days. Dry well, cover with gauze and send away to be
+smoked.
+
+
+SMOKED GOOSE
+
+Remove skin. Place legs, neck and skin of neck of geschundene goose (fat
+goose) to one side. Scrape the meat carefully from the bones, neck,
+back, etc., of the goose, remove all tendons and tissues and chop very
+fine. Fill this in the skin of the neck and sew up with coarse thread on
+both ends. Rub the filled neck, the legs and the breast with plenty of
+garlic (sprinkle with three-eighths pound of salt and one tablespoon of
+sugar and one teaspoon of saltpetre), and enough water to form a brine.
+Place the neck, legs and breast in a stone jar, cover with a cloth and
+put weights on top. Put aside for seven days, turn once in a while. Take
+out of the brine, cover with gauze and send to the butcher to smoke.
+When done, serve cold, sliced thin.
+
+
+STEWED GOOSE, PIQUANTE
+
+Cut up, after being skinned, and stew, seasoning with salt, pepper, a
+few cloves and a very little lemon peel. When done heat a little goose
+fat in a frying-pan, brown half a tablespoon of flour, add a little
+vinegar and the juice of half a lemon.
+
+
+MINCED GOOSE (HUNGARIAN STYLE)
+
+Take the entire breast of a goose, chop up fine in a chopping bowl;
+grate in part of an onion, and season with salt, pepper and a tiny piece
+of garlic. Add some grated stale bread and work in a few eggs. Press
+this chopped meat back on to the breast bone and roast, basting very
+often with goose fat.
+
+
+DUCK
+
+Singe off all the small feathers; cut off neck and wings, which may be
+used for soup; wash thoroughly and rub well with salt, ginger and a
+little pepper, inside and out. Now prepare this dressing: Take the
+liver, gizzard and heart and chop to a powder in chopping bowl. Grate in
+a little nutmeg, add a piece of celery root and half an onion. Put all
+this into your chopping bowl. Soak some stale bread, squeeze out all the
+water and fry in a spider of hot fat. Toss this soaked bread into the
+bowl; add one egg, salt, pepper and a speck of ginger and mix all
+thoroughly. Fill the duck with this and sew it up. Lay in the
+roasting-pan with slices of onions, celery and specks of fat. Put some
+on top of fowl; roast two hours, covered up tight and baste often. Stick
+a fork into the skin from time to time so that the fat will try out.
+
+
+ROAST DUCK
+
+Draw the duck; stuff, truss and roast the same as chicken. Serve with
+giblet sauce and currant jelly. If small, the duck should be cooked in
+an hour.
+
+
+DUCK A LA MODE IN JELLY
+
+One duckling of about five pounds, one calf's foot, eight to ten small
+onions, as many young carrots, one bunch of parsley. Cook the foot
+slowly in one quart of water, one teaspoon of salt and a small bay leaf.
+Put aside when the liquor has been reduced to one-half. In the meanwhile
+fry the duck and when well browned wipe off the grease, put in another
+pan, add the calf's foot with its broth, one glass of dry white wine, a
+tablespoon of brandy, the carrots, parsley and the onions--the latter
+slightly browned in drippings--pepper and salt to taste and cook slowly
+under a covered lid for one hour. Cool off for about an hour, take off
+the grease, bone and skin the duckling and cut the meat into small
+pieces; arrange nicely with the vegetables in individual earthenware
+dishes, cover with the stock and put on the ice to harden.
+
+
+SQUABS, OR NEST PIGEONS
+
+Pick, singe, draw, clean and season them well inside and out, with salt
+mixed with a little ginger and pepper, and then stuff them with
+well-seasoned bread dressing. Pack them closely in a deep stew-pan and
+cover with flakes of goose fat, minced parsley and a little chopped
+onion. Cover with a lid that fits close and stew gently, adding water
+when necessary. Do not let them get too brown. They should be a light
+yellow.
+
+
+BROILED SQUABS
+
+Squabs are a great delicacy, especially in the convalescent's menu,
+being peculiarly savory and nourishing. Clean the squabs; lay them in
+salt water for about ten minutes and then rub dry with a clean towel.
+Split them down the back and broil over a clear coal fire. Season with
+salt and pepper; lay them on a heated platter, grease them liberally
+with goose fat and cover with a deep platter. Toast a piece of bread for
+each pigeon, removing the crust. Dip the toast in boiling water for an
+instant. In serving lay a squab upon a piece of toasted bread.
+
+
+PIGEON PIE
+
+Prepare as many pigeons as you wish to bake in your pie. Salt and
+pepper, then melt some fat in a stew-pan, and cut up an onion in it.
+When hot, place in the pigeons and stew until tender. In the meantime
+line a deep pie plate with a rich paste. Cut up the pigeons, lay them
+in, with hard-boiled eggs chopped up and minced parsley. Season with
+salt and pepper. Put flakes of chicken fat rolled in flour here and
+there, pour over the gravy the pigeons were stewed in, cover with a
+crust. Bake slowly until done.
+
+
+SQUAB EN CASSEROLE
+
+Take fowl and brown in a skillet the desired color, then add to this
+enough water (or soup stock preferred), put it in casserole and add
+vegetables; add first those that require longest cooking. Use mushrooms,
+carrots, small potatoes and peas. If you like flavor of sherry wine, add
+small wine glass; if not, it is just as good. Season well and cook in
+hot oven not too long, as you want fowl and vegetables to be whole. You
+may add soup stock if it is too dry after being in oven.
+
+
+ROAST TURKEY
+
+Singe and clean the turkey the same as chicken. Fill with plain bread
+stuffing or chestnut stuffing. Tie down the legs and rub entire surface
+with salt and let stand overnight. Next morning place in large drippings
+or roasting-pan on rack and spread breast, legs and wings with one-third
+cup of fat creamed and mixed with one-fourth cup of flour. Dredge bottom
+of pan with flour. Place in a hot oven and when the flour on the turkey
+begins to brown, reduce the heat and add two cups of boiling water or
+the stock in which the giblets are cooking, and baste with one-fourth
+cup of fat and three-fourths cup of boiling water. When this is all
+used, baste with the fat in the pan. Baste every fifteen minutes until
+tender; do not prick with a fork, press with the fingers; if the breast
+meat and leg are soft to the touch the turkey is done. If the oven is
+too hot, cover the pan; turn the turkey often, that it may brown nicely.
+Remove strings and skewers and serve on hot platter. Serve with giblet
+sauce and cranberry sauce. If the turkey is very large it will require
+three hours or more, a small one will require only an hour and a half.
+
+
+STUFFED TURKEY NECK (TURKISH STYLE)
+
+Take neck of turkey, stuff with following: One-quarter pound of almonds
+or walnuts chopped fine and seasoned with chopped parsley, pepper and
+salt, put two hard-boiled eggs in the centre of this dressing; stuff
+neck, sew up the ends and when roasted slice across so as to have a
+portion of the hard-boiled egg on each slice; place on platter and
+surround with sprigs of parsley.
+
+
+
+
+*STUFFINGS FOR MEAT AND POULTRY*
+
+
+TO STUFF POULTRY
+
+Use enough stuffing to fill the bird but do not pack it tightly or the
+stuffing will be soggy. Close the small openings with a skewer; sew the
+larger one with linen thread and a long needle. Remove skewers and
+strings before serving.
+
+
+CRUMB DRESSING
+
+Take one tablespoon of chicken fat, mix in two cups of bread crumbs,
+pinch of salt and pepper, a few drops of onion juice, one tablespoon of
+chopped parsley, and lastly one well-beaten egg. Mix all on stove in
+skillet, remove from fire and stuff fowl.
+
+
+BREAD DRESSING FOR FOWL
+
+In a fryer on the stove heat two tablespoons of drippings or fat, drop
+in one-half onion cut fine, brown lightly and add one-quarter loaf of
+stale baker's bread (which has previously been soaked in cold water and
+then thoroughly squeezed out). Cook until it leaves the sides of the
+fryer, stirring occasionally. If too dry add a little soup stock. Remove
+from the fire, put in a bowl, season with salt, pepper, ginger, and
+finely chopped parsley, add a small lump of fat, break in one whole egg,
+mix well and fill the fowl with it.
+
+
+MEAT DRESSING FOR POULTRY
+
+If you cannot buy sausage meat at your butcher's have him chop some for
+you, adding a little fat. Also mix in some veal with the beef while
+chopping. Season with salt, pepper, nutmeg or thyme. Grate in a piece of
+celery root and a piece of garlic about the size of a bean, add a small
+onion, a minced tomato, a quarter of a loaf of stale bread; also grated,
+and mix up the whole with one egg. If you prefer, you may soak the
+bread, press out every drop of water and dry in a heated spider with
+fat.
+
+
+POTATO STUFFING
+
+Add two cups of hot, mashed Irish or sweet potatoes to bread stuffing.
+Mix well and stuff in goose, stuffed veal or lamb breast, or in beef
+casings, cleaned and dressed.
+
+
+CHESTNUT STUFFING
+
+Shell and blanch two cups of chestnuts. Cook in boiling salted water
+until tender. Drain and force through a colander or a potato ricer. Add
+one-fourth cup of melted chicken fat, one-fourth teaspoon of pepper,
+three-fourths of a teaspoon of salt, one cup of grated bread crumbs, and
+enough soup stock to moisten.
+
+
+RAISIN STUFFING
+
+Take three cups of stale bread crumbs; add one-half a cup of melted
+chicken fat, one cup of seeded raisins cut in small pieces, one teaspoon
+of salt and one-fourth teaspoon of white pepper. Mix thoroughly.
+
+
+
+
+*VEGETABLES*
+
+
+All vegetables should be thoroughly cleansed just before being put on to
+cook.
+
+Green vegetables; such as cabbage, cauliflower and Brussels sprouts,
+should be soaked heads down in salted cold water, to which a few spoons
+of vinegar may be added.
+
+To secure the best results all vegetables except beans, that is the
+dried beans, should be put in boiling water and the water must be made
+to boil again as soon as possible after the vegetables have been added
+and must be kept boiling until the cooking is finished.
+
+In cooking vegetables, conserve their juices.
+
+The average housewife pours down the sink drainpipe the juices from all
+the vegetables which she cooks; she little realizes that she thus drains
+away the health of her family. Cook vegetables with just sufficient
+water to prevent them from burning, and serve their juices with them;
+else save the vegetable "waters" and, by the addition of milk and butter
+convert them into soups for the family use. Such soups, derived from one
+or several vegetables, alone or mixed together, make palatable and
+healthful additions to the family bill-of-fare.
+
+
+ASPARAGUS
+
+Cut off the woody part, scrape the lower part of the stalks. Wash well
+and tie in bunches. Put into a deep stew-pan, with the cut end resting
+on the bottom of the stew-pan. Pour in boiling water to come up to the
+tender heads, but not to cover them. Add one teaspoon of salt for each
+quart of water. Place where the water will boil. Cook until tender,
+having the cover partially off the stew-pan. This will be from fifteen
+to thirty minutes, depending upon the freshness and tenderness of the
+vegetable. Have some slices of well-toasted bread on a platter. Butter
+them slightly. Arrange the cooked asparagus on the toast, season with
+butter and a little salt and serve at once. Save the water in which the
+asparagus was boiled to use in making vegetable soup.
+
+
+CANNED ASPARAGUS
+
+Open one end of the can, as indicated on wrapper, so tips will be at
+opening. Pour off the liquid and allow cold water to run over gently and
+to rinse. Drain and pour boiling water over them in the can and set in a
+hot oven to heat thoroughly. When ready to serve, drain and arrange
+carefully on hot platter and serve same as fresh asparagus, hot on toast
+or cold with salad dressing, or with "Sauce Hollandaise", poured over.
+
+
+ARTICHOKES (FRENCH OR GLOBE)
+
+French artichokes have a large scaly head, like the cone of a pine tree.
+The flower buds are used before they open.
+
+The edible portion consists of the thickened portion at the base of the
+scales and the receptacle to which the leaf-like scales are attached.
+
+When the artichoke is very young and tender the edible parts may be
+eaten raw as a salad. When it becomes hard, as it does very quickly, it
+must be cooked. When boiled it may be eaten as a salad or with a sauce.
+The scales are pulled with the fingers from the cooked head, the base of
+each leaf dipped in a sauce and then eaten.
+
+The bottoms (receptacles), which many consider the most delicate part of
+the artichoke, may be cut up and served as a salad, or they may be
+stewed and served with a sauce. To prepare the artichoke remove all the
+hard outer leaves. Cut off the stem close to the leaves. Cut off the top
+of the bud. Drop the artichokes into boiling water and cook until
+tender, which will take from thirty to fifty minutes, then take up and
+remove the choke. Serve a dish of French salad dressing with the
+artichokes, which may be eaten either hot or cold. Melted butter also
+makes a delicious sauce for the artichokes if they are eaten hot.
+
+
+JERUSALEM ARTICHOKE
+
+This vegetable is in season in the fall and spring, and may be cooked
+like kohl-rabi and served in a white cream or sauce. The artichoke may
+also be cooked in milk.
+
+When this is done, cut the washed and peeled artichoke into cubes, put
+in a stew-pan, and cover with milk (a generous pint to a quart of
+cubes). Add one small onion and cook twenty minutes. Beat together one
+tablespoon of butter and one level tablespoon of flour, and stir this
+into the boiling milk. Then season with one teaspoon of salt and
+one-fourth teaspoon of pepper, and continue the cooking one-half hour
+longer. The cooking should be done in a double boiler. The artichoke
+also makes a very good soup.
+
+
+FRENCH ARTICHOKES WITH TOMATO SAUCE
+
+Pick off from the solid green globes the outer tough petals. Scoop out
+with a sharp-pointed knife the fuzzy centres, leaving the soft base,
+which is the luscious morsel. Cut each artichoke in halves, wash, drain
+and fry brown on each side in olive oil Make tomato sauce and cook
+thirty minutes in that mixture. Then serve.
+
+
+BEET GREENS
+
+Beets are usually thickly sowed, and as the young plants begin to grow
+they must be thinned out. These plants make delicious greens, and even
+the tops of the ordinary market beets are good if properly prepared.
+Examine the leaves carefully to be sure that there are no insects on
+them; wash thoroughly in several waters, and put over the fire in a
+large kettle of boiling water. Add one teaspoon of salt for every two
+quarts of greens; boil rapidly about thirty minutes or until tender;
+drain off the water; chop well and season with butter and salt.
+
+
+BOILED BEETS
+
+Carefully wash any earth off the beets, but every care is needed to
+avoid breaking the skin, roots or crown; if this is done much of their
+color will be lost, and they will be a dull pink. Lay them in plenty of
+boiling water, with a little vinegar; boil them steadily, keeping them
+well covered with water for about one and one-half to two hours for
+small beets and two to three and one-half hours for large ones. If they
+are to be served hot, cut off the roots and crown and rub off the skin
+directly, but if to be served cold, leave them until they have become
+cold and then cut into thin slices and sprinkle with salt and pepper and
+pour some vinegar over them. If to be eaten hot, cut them into thin
+slices, arrange them on a hot vegetable dish and pour over white sauce
+or melted butter, or hand these separately.
+
+
+BAKED BEETS
+
+Boil large beetroot about two hours, being careful not to pierce it.
+When cold mash very smooth, add a little drippings, pepper, salt and
+stock. Place in a greased pan and bake one hour.
+
+
+SOUR BUTTERED BEETS
+
+Wash as many beets as required and cook in bailing water until tender.
+Drain and turn into cold water for peeling. Remove the skins, slice and
+sprinkle with as much salt as desired. Melt one-half cup of butter in a
+large frying-pan and add two tablespoons of strained lemon juice. Stir
+the butter and lemon juice until blended, keeping the fire low. Now turn
+the beets into this sauce, cover the pan and shake and toss until the
+sauce has been well distributed. Serve hot at once.
+
+
+CELERIAC
+
+This vegetable is also known as "knot celery" and "turnip-rooted
+celery." The roots, which are about the size of a white turnip, and not
+the stalks are eaten. They are more often used as a vegetable than as a
+salad.
+
+Pare the celeriac, cut in thin, narrow slices, and put into cold water.
+Drain from this water and drop into boiling water and boil thirty
+minutes. Drain and rinse with cold water. The celeriac is now ready to
+be prepared and served the same as celery.
+
+
+PUREE OF CELERIAC
+
+Boil as directed above and press through a sieve. To one quart take two
+tablespoons of butter blended with two tablespoons flour and cooked
+until smooth and frothy, add the strained celeriac and cook five
+minutes, stirring frequently. Add one teaspoon of salt and a half cup of
+cream, cook five minutes longer and serve hot on toast or fried bread.
+
+
+CAULIFLOWER
+
+Trim off the outside leaves and cut the stalk even with the flower. Let
+it stand upside down in cold salted water for twenty minutes. Put it
+into a generous quantity of rapidly boiling salted water and cook it
+uncovered about twenty minutes or until tender, but not so soft as to
+fall to pieces. Remove any scum from the water before lifting out the
+cauliflower. If not perfectly white, rub a little white sauce over it.
+Serve with it a white, a Bechamel, or a Hollandaise sauce; or it may be
+served as a garnish to chicken, sweetbreads, etc., the little bunches
+being broken off and mixed with the sauce.
+
+
+SPANISH CAULIFLOWER
+
+Finely chop one medium-size onion and a small bunch of parsley. Melt one
+tablespoon butter in a pan and fry the onion until it is brown. Season
+with celery salt. Blend in one tablespoon flour, add one cup boiling
+water and let simmer for half an hour. Carefully clean the cauliflower
+and boil for one-half hour. Drain the onion sauce, add three tablespoons
+tomato catsup, drain the cauliflower, turn into a baking-pan, pour over
+the sauce, place in a moderate oven for five minutes and serve hot.
+
+
+CAULIFLOWER WITH BROWN CRUMBS
+
+Drain and place the hot cauliflower in serving dish, and pour over it
+two tablespoons fine bread crumbs browned in one tablespoon of hot
+butter or fat. Serve hot. Asparagus may be served in this style.
+
+
+CAULIFLOWER OR ASPARAGUS (HUNGARIAN)
+
+Cook in salt water until tender. Spread with bread crumbs and butter.
+Pour some sour cream over the vegetable and bake until the crumbs are a
+golden brown.
+
+
+SCALLOPED CAULIFLOWER
+
+Boil and drain off the water, grease a baking-dish, line with a layer of
+cauliflower, add a layer of toasted bread crumbs, another of cauliflower
+and so on alternately, letting the top layer be of bread crumbs. Over
+all pour one cup of boiling milk, dot the top with butter and bake in a
+moderate oven for twenty minutes.
+
+
+CAULIFLOWER (ROUMANIAN)
+
+Brown a minced onion, add cauliflower cut in pieces with a small
+quantity of water; stew, add salt, white pepper, a little sour salt and
+red tomatoes; when half done add one-fourth cup of rice. Cook until rice
+is done. The onion may be browned either in butter, fat or olive oil, as
+desired.
+
+
+CREAMED CELERY
+
+Remove the leaves from the stalks of celery; scrape off all rusted or
+dark spots; cut into small pieces and drop in cold water. Having boiling
+water ready; put the celery into it, adding one-half teaspoon of salt
+for every quart of water. Boil until tender, leaving the cover partly
+off; drain and rinse in cold water. Make a cream sauce; drop the celery
+into it; heat thoroughly and serve.
+
+
+LETTUCE
+
+If lettuce has grown until rather too old for salad, it may be cooked,
+and makes a fairly palatable dish.
+
+
+BOILED LETTUCE
+
+Wash four or five heads of lettuce, carefully removing thick, bitter
+stalks and retaining all sound leaves. Cook in plenty of boiling salted
+water for ten or fifteen minutes, then blanch in cold water for a minute
+or two. Drain, chop lightly, and heat in stew-pan with some butter, and
+salt and pepper to taste. If preferred, the chopped lettuce may be
+heated with a pint of white sauce seasoned with salt, pepper, and grated
+nutmeg. After simmering for a few minutes in the sauce, draw to a cooler
+part of the range and stir in the well-beaten yolks of two eggs.
+
+
+GREEN LIMA BEANS
+
+Cover the shelled beans with boiling water; bring to a boil quickly;
+then let them simmer slowly till tender. Drain and add salt, pepper and
+butter or hot cream or cream sauce.
+
+
+CARROTS
+
+Scrape the carrots lightly; cut them into large dice or slices and drop
+them into salted boiling water, allowing one teaspoon of salt to one
+quart of water. Boil until tender; drain and serve with butter and
+pepper or with cream sauce.
+
+
+LEMON CARROTS
+
+Old carrots may be used for this dish, and are really better than the
+new ones. Pare and cut into dice, and simmer in salted water until
+tender, but not pulpy. Drain, return to the fire, and for one pint of
+carrots add one teaspoon of minced parsley, a grating of loaf sugar,
+one-half teaspoon of paprika, one tablespoon of butter and the juice of
+half a lemon. Heat through, shaking the dish now and then, so that each
+piece of the vegetable will be well coated with the mixture or dressing.
+
+
+SIMMERED CARROTS
+
+Wash, scrape and slice one quart carrots roundwise. Put them in a
+saucepan with one tablespoon of butter or drippings, three tablespoons
+of sugar and one teaspoon salt. Cover closely and let simmer on a slow
+fire until tender.
+
+
+FLEMISH CARROTS
+
+Scrape, slice and cook one quart of carrots in one quart of boiling
+water to which has been added one teaspoon of salt, until tender; drain.
+Heat two tablespoons fat, add one small onion, brown lightly, add the
+carrots, season with one teaspoon of sugar, one-quarter teaspoon of
+salt, one-eighth teaspoon of white pepper and shake well over the fire
+for ten minutes, add one and one-half cups of soup stock, cover and
+simmer for one-half hour, then add one teaspoon chopped parsley and
+serve hot.
+
+
+CARROTS WITH BRISKET OF BEEF
+
+Salt and pepper two pounds of fat brisket of beef and let stand several
+hours. Wash and scrape two bunches of carrots and cut in small cubes.
+Place in kettle with meat, cover with boiling; water and cook several
+hours or until the meat and carrots are tender, and the water is half
+boiled away. Heat two tablespoons of fat in a spider, let brown
+slightly, add two tablespoons of flour and gradually one cup of carrot
+and meat liquid. Place in kettle with meat and carrots and boil until
+carrots become browned.
+
+
+COMPOTE OF CARROTS (RUSSIAN STYLE)
+
+Make a syrup of one cup of sugar and one cup of water by boiling ten
+minutes. To this syrup add two cups of carrots diced, which have
+previously been browned in two tablespoons hot fat or butter. Cook all
+together until carrots are tender. Brown in oven and serve.
+
+
+CORN ON THE COB
+
+Free the corn from husks and silk; have a kettle of water boiling hard;
+drop the corn into it and cook ten minutes (or longer if the corn is not
+young). If a very large number of ears are put into the water they will
+so reduce the temperature that a longer time will be needed. In no case,
+however, should the corn be left too long in the water, as overcooking
+spoils the delicate flavor.
+
+
+CORN OFF THE COB
+
+Corn is frequently cut from the cob after it is cooked and served in
+milk or butter; but by this method much of the flavor and juke of the
+corn itself is wasted; It is better to cut the corn from the cob before
+cooking. With a sharp knife cut off the grains, not cutting closely
+enough to remove any of the woody portion of the skins. Then with a
+knife press out all the pulp and milk remaining in the cob; add this to
+the corn; season well with salt, pepper and butter; add a little more
+milk if the corn is dry; cook, preferably in the oven, for about ten
+minutes, stirring occasionally. If the oven is not hot, cook over the
+fire.
+
+
+SUCCOTASH
+
+Mix equal parts of corn, cut from the ear, and any kind of beans; boil
+them separately; then stir them lightly together, and season with
+butter, salt, and pepper and add a little cream if convenient.
+
+
+CANNED CORN
+
+To one can of corn take one tablespoon of butter, one-half cup milk;
+sprinkle one tablespoon of flour over these; stir and cook about five
+minutes, until thoroughly hot. Season to taste and serve hot.
+
+
+DANDELIONS
+
+Wash one peck of dandelions; remove roots. Cook one hour in two quarts
+of boiling salted water. Drain, chop fine; season with salt, pepper and
+butter. Serve with vinegar.
+
+
+STUFFED CUCUMBERS
+
+Cut four cucumbers in half lengthwise; remove the seeds with a spoon,
+lay the cucumbers in vinegar overnight; then wipe dry and fill with a
+mixture made from one cup pecans or Brazil nuts chopped, six tablespoons
+of mashed potatoes, one well-beaten egg, one teaspoon of salt, two
+tablespoons of chopped parsley, one saltspoon of white pepper, dash of
+nutmeg and two tablespoons of melted butter. Bake in a buttered dish
+until tender. Serve hot with one cup of white sauce, dash of powdered
+cloves, one well-beaten egg, salt and pepper to taste.
+
+
+FRIED CUCUMBERS
+
+Daintily prepared fried cucumbers are immeasurably superior to fried egg
+plant and are especially nice with boiled chicken.
+
+Peel and slice the cucumbers lengthwise in about the same thickness
+observed with egg plant. Lay these slices in salt and water for about an
+hour, then dip in beaten egg and cracker dust, and French fry in boiling
+fat, taking care to carefully drain in a colander before serving.
+
+
+COLD SLAW
+
+Take a firm, white head of cabbage; cut it in halves; take out the heart
+and cut as fine as possible on slaw-cutter. Cut up one onion at the same
+time and a sour apple. Now sprinkle with salt and white pepper and a
+liberal quantity of white sugar. Mix this lightly with two forks. Heat
+one tablespoon of goose oil or butter, and mix it thoroughly in with the
+cabbage. Heat some white wine vinegar in a spider; let it come to a
+boil and pour over the slaw, boiling. Keep covered for a short time.
+Serve cold.
+
+
+BOILED SAUERKRAUT
+
+Take brisket of beef weighing about two or three pounds. Set it on to
+boil in two quarts of water, a little salt and the usual soup greens.
+When the meat is tender take it out, salt it well and put on to boil
+again in a porcelain-lined kettle, having previously removed all the
+bones. Add about a cup of the soup stock and as much sauerkraut as you
+desire. Boil about one hour; tie one tablespoon of caraway seed in a bag
+and boil in with the kraut. Thicken with two raw potatoes, grated, and
+add one tablespoon of brown sugar just before serving. If not sour
+enough add a dash of vinegar. This gives you meat, vegetables and soup.
+Mashed potatoes, kartoffelkloesse or any kind of flour dumpling is a
+nice accompaniment. Sauerkraut is just as good warmed over as fresh,
+which may be done two or three times in succession without injury to its
+flavor.
+
+
+TO BOIL CABBAGE
+
+Cut a small head of cabbage into four parts, cutting down through the
+stock. Soak for half an hour in a pan of cold water to which has been
+added one tablespoon of salt; this is to draw out any insects that may
+be hidden in the leaves. Take from the water and cut into slices. Have a
+large stew-pan half full of boiling water; put in the cabbage, pushing
+it under the water with a spoon. Add one tablespoon of salt and cook
+from twenty-five to forty-five minutes, depending upon the age of the
+cabbage. Turn into a colander and drain for about two minutes. Put in a
+chopping bowl and mince. Season with butter, pepper, and more salt if it
+requires it. Allow one tablespoon of butter to a generous pint of the
+cooked vegetable. Cabbage cooked in this manner will be of delicate
+flavor and may be generally eaten without distress. Have the kitchen
+windows open at the top while the cabbage is boiling, and there will be
+little if any odor of cabbage in the house.
+
+
+FRIED CABBAGE
+
+Cut one medium head of cabbage fine, soak ten minutes in salt water.
+Drain, heat three tablespoons of fat (from top of soup stock preferred),
+add cabbage, one sour apple peeled and cut up, caraway seed to taste,
+salt, paprika and one-half onion minced. Cover very closely and cook
+slowly for one hour.
+
+
+CREAMED NEW CABBAGE
+
+To one pint of boiled and minced new cabbage add one-half pint of hot
+milk, one tablespoon of butter, one teaspoon of flour, one-half teaspoon
+each of salt and pepper, one teaspoon finely minced parsley and a
+generous dash of sweet paprika. The butter and flour should be creamed
+together before stirring in. Let simmer for about ten minutes, stirring
+occasionally to keep from burning. Serve hot on toasted bread.
+
+
+HOT SLAW
+
+Cut the cabbage into thin shreds as for cold slaw. (Use a plane if
+convenient). Boil it until tender in salted fast-boiling water. Drain it
+thoroughly, and pour over it a hot sauce made of one tablespoon of
+butter, one-half teaspoon of salt, dash of pepper and of cayenne, and
+one-half to one cup of vinegar, according to its strength. Cover the
+saucepan and let it stand on the side of the range for five minutes, so
+that the cabbage and sauce will become well incorporated.
+
+
+CARROTS BOILED WITH CABBAGE
+
+Pare the carrots and cut them into finger lengths, in thin strips. Put a
+breast of lamb or mutton on to boil, having previously salted it well.
+When boiling, add the carrots and cover closely. Prepare the cabbage as
+usual and lay in with the mutton and carrots; boil two hours at least;
+when all has boiled tender, skim off some of the fat and put it into a
+spider. Add to this one tablespoon of flour, one tablespoon of brown
+sugar and one-half teaspoon of cinnamon. Keep adding gravy from the
+mutton until well mixed, and pour all over the mutton and vegetables.
+Serve together on a platter.
+
+
+STEWED CABBAGE
+
+Clean and drain cabbage, cut in small pieces and boil until tender.
+Drain and rinse in cold water; chop fine, heat one tablespoon of
+drippings in spider, one-fourth of an onion cut fine and one tablespoon
+of flour; brown all together, add one-half pint of soup stock, add
+cabbage and cook ten minutes longer. Salt and pepper to taste.
+
+
+FILLED CABBAGE
+
+Take a large, solid head of cabbage; take off the large top leaves, and
+scoop out the centre of the cabbage so as to leave the outside leaves
+intact for refilling. Chop your cabbage fine as for slaw; take a quarter
+of a loaf of stale bread, soak it in water and squeeze very dry. Heat
+two tablespoons of drippings in a spider, add a large-sized onion
+chopped fine, do not let the onion get too brown; then add the bread,
+one pound of chopped beef well minced and the chopped cabbage and let it
+get well heated; take off stove and add two eggs, pepper, salt, nutmeg,
+a little parsley and a little sage, season very highly. Use a little
+more cabbage than bread the filling. Put this all back in the cabbage,
+and cover this with the large leaves, put into small bread-pan and bake
+for two hours, put just enough water in to keep the pan from burning;
+don't baste. It doesn't harm if the leaves scorch.
+
+
+KAL DOLMAR
+
+Boil cabbage whole for ten minutes. Let it cool and boil the rice. Mix
+chopped meat, rice, and salt and pepper. Separate the cabbage leaves;
+put about three tablespoons of the meat and rice in the leaves, roll up
+and tie together with string. Then fry in fat until brown. Boil for half
+an hour in a little water. Make brown gravy and pour over.
+
+
+SAVOY CABBAGE WITH RICE
+
+Boil cabbage whole for five minutes; drain, separate the leaves after it
+has cooled. Mix one cup of boiled rice with three dozen raisins, pinch
+of salt, one teaspoon of cinnamon and two tablespoons of drippings. Put
+two tablespoons of this mixture in three or four leaves, roll them and
+tie together with string. Place in pan and let cook for an hour until
+done. This dish is just as good warmed up a second time.
+
+There must be sufficient fat and gravy to prevent the cabbage rolls from
+sticking to the bottom of the pan which must be kept closely covered.
+
+
+BELGIAN RED CABBAGE
+
+Put two or three sticks of cinnamon, salt and pepper, one-half teaspoon
+cloves, one onion sliced thin, one bay leaf, two cups of water, three
+tablespoons of drippings in saucepan, then add five or six greening
+apples, peeled and cut in quarters. Lastly, put in one medium-sized red
+cabbage, cut in halves and then sliced very thin. Cook three hours and
+then add two tablespoons each of sugar and vinegar; cook one minute
+more.
+
+
+RED CABBAGE
+
+Cut fine on slaw-cutter, put cabbage in a colander, pour boiling water
+over it and let it stand over another pan for ten minutes; salt, mix
+well, and cut up a sour apple in the cabbage. Heat one tablespoon goose
+or soup drippings, brown in this an onion cut fine, add the cabbage and
+stew slowly, keep covered. Add a little hot water after it has boiled
+about five minutes. When tender add a few cloves, vinegar, brown sugar
+and cinnamon to taste, and serve. White cabbage may be cooked in this
+way.
+
+
+RED CABBAGE WITH CHESTNUTS AND PRUNES
+
+Clean cabbage and cut off outside leaves, cut on cabbage-cutter--blanch
+as above. Take one tablespoon of butter, put in kettle and let brown,
+add cabbage, let simmer about ten minutes, stir and let simmer ten
+minutes more. Add about one cup of water, one-fourth cup of vinegar, and
+one tablespoon of sugar, salt and pepper to taste. Add one-fourth cup of
+raisins and blanched chestnuts and cook until tender, adding to cabbage
+just before serving. Take one tablespoon of flour smooth with cold
+water, add to cabbage, let cook a few minutes and serve.
+
+
+VEGETABLE HASH
+
+Hash may be made with one or many vegetables and with or without the
+addition of meat and fish. Potato is the most useful vegetable for hash,
+because it combines well with meat or other vegetables. The vegetables
+must be chopped fine, well seasoned with salt and pepper, and parsley,
+onion, chives or green pepper if desired, and moistened with stock, milk
+or water, using a quarter of a cup to a pint of hash. Melt one-half
+tablespoon of butter or savory drippings in a pan; put in the hash,
+spreading it evenly and dropping small pieces of butter or drippings
+over the top. Cover the pan; let the hash cook over a moderate fire for
+half an hour; fold over like an omelet and serve. If properly cooked
+there will be a rich brown crust formed on the outside of the hash.
+
+
+BAKED EGGPLANT
+
+Parboil eggplant until tender, but not soft, in boiling salted water.
+Cut in half crosswise with a sharp knife. Scrape out the inside and do
+not break the skin.
+
+Heat one tablespoon of butter, add a minced onion, brown, then scraped
+eggplant, bread crumbs, salt and pepper to taste and an egg yolk. Mix
+well together, refill shells, place in dripping pan in oven--baste with
+butter or sprinkle cracker crumbs on top with bits of butter--baste
+often and brown nicely.
+
+
+BROILED OR FRIED EGGPLANT
+
+For preparing eggplant, either to fry or boil, use small eggplant as
+they are of more delicate flavor than the large ones. Do not cook too
+rapidly.
+
+
+BROILED EGGPLANT
+
+Slice the eggplant and drain it as for frying; spread the slices on a
+dish; season with salt and pepper; baste with olive oil; sprinkle with
+dried bread crumbs and broil.
+
+
+EGGPLANT FRIED IN OIL (TURKISH STYLE)
+
+Arrange in oiled pan in layers: one layer of sliced eggplant, one layer
+of chopped meat seasoned with egg, chopped parsley, salt and pepper; as
+many layers as desired, add a little olive oil, cover with water. Bake
+one-half hour.
+
+
+EGGPLANT (ROUMANIAN)
+
+Brown onion, peel eggplant raw, cut in quarters, put in when onions are
+brown with a little water and stew; add salt, white pepper, sour salt,
+red tomatoes; when half done add one-fourth cup of rice, cook until rice
+is tender.
+
+
+FRIED EGGPLANT
+
+Pare eggplant, cut in very thin slices. Sprinkle with salt, pile slices
+on a plate. Cover with a weight to draw out juice; let stand one hour.
+Dredge with flour and fry slowly in a little butter until crisp and
+brown, or dip in egg and cracker and fry in deep fat.
+
+
+GREEN PEAS
+
+Shell the peas and cover them with water; bring to a boil; then push
+aside until the water will just bubble gently. Keep the lid partly off.
+When the peas are tender add salt and butter; cook ten minutes longer
+and serve. If the peas are not the sweet variety, add one teaspoon of
+sugar.
+
+
+SUGAR PEAS
+
+Sugar peas may be cooked in the pods like string beans. Gather the pods
+while the seeds are still very small; string like beans and cut into
+pieces. Cover with boiling water and boil gently for twenty-five or
+thirty minutes or until tender. Pour off most of the water, saving it
+for soup; season the rest with salt and butter and serve.
+
+
+CARROTS AND PEAS
+
+Wash, scrape and cut one pint of carrots in small cubes, cook until
+tender, drain and reserve one-half cup of carrot water. Mix carrots
+well with one pint cooked green peas. Sprinkle with two tablespoons of
+flour, salt, pepper and sugar to taste, add two tablespoons of fat or
+butter, one-half cup of milk or soup stock and carrot water, boil a
+little longer and serve.
+
+
+GREEN PEAS AND EGG BARLEY (PFAeRVEL)
+
+Make the pfaervel. Heat one-quarter cup of butter or other fat, add the
+pfaervel and when golden brown, add one quart of boiling water, one-half
+cup of sugar, one-half teaspoon of salt, aid one can or one-half peck of
+green peas strained. Set in moderate oven and bake one-half hour or
+until every kernel stands out separately. Serve hot.
+
+
+GREEN PEAS AND RICE
+
+Shell one-half peck of green peas and wash them well; if canned peas are
+used pour off liquid and rinse with cold water. Heat one-fourth cup of
+butter or other fat in a spider, add one cup of rice and let simmer,
+stirring constantly until rice is a golden brown; add one quart of
+boiling water, then the drained peas and one-half teaspoon of salt, and
+one-half cup of granulated sugar. Place in pudding dish, set in the oven
+and bake until rice is tender. (Serve hot.)
+
+
+GREEN PEPPERS
+
+Sweet green peppers, within the last ten years have gained a place in
+cookery in this country. Their flavor is depended on for soups. They are
+used in stews. They are used for salad, and they are used much as a
+separate vegetable in dozens of different ways.
+
+
+STUFFED PEPPERS
+
+Select six tender, sweet peppers. Soak in water bread crumbs sufficient
+to make one pint when the water is pressed out; mix with one-fourth
+teaspoon basil, herbs and two teaspoons of salt, add two tablespoons of
+butter.
+
+Cut off the stem end of each pepper; carefully remove the interior and
+fill the peppers with the prepared dressing. Place in a shallow
+baking-pan and pour around them white sauce thinned with two cups of
+water. Bake about one hour, basting frequently with the sauce.
+
+
+PEPPERS STUFFED WITH MEAT
+
+Cut a slice from the blossom end of each pepper, remove seeds and
+parboil ten minutes. Chop one onion fine and cook in fat until straw
+color; add one-fourth cup of cold cooked chicken or veal, and 1/4 cup
+of mushrooms; cook two minutes, add 1/2 cup of water and two tablespoons
+of bread crumbs. Cool, sprinkle peppers with salt and a pinch of red
+pepper. Fill with stuffing, cover with crumbs and bake ten minutes.
+
+
+STUFFED PEPPERS (ARDAY-INFLUS)
+
+Take sweet green peppers, cut off blossom end; prepare the following: To
+one pound of chopped meat take one egg, grate in one onion, a little
+salt, citric acid (size of bean dissolved in a little water), mix all
+together. Place this mixture in the peppers, but do not fill too full.
+Set the entire top of peppers in place. Melt one tablespoon of fat in a
+saucepan, add sliced tomatoes, then the stuffed peppers and 1/2 cup of
+water; let steam 1/2 or 3/4 of an hour. Make sweet sour with a little
+citric acid and sugar to taste. Thicken gravy with 1/2 tablespoon of
+flour, browned with 1/2 tablespoon of fat.
+
+
+GREEN PEPPERS STUFFED WITH VEGETABLES
+
+Brown large white onions, add 1/2 cup of uncooked rice, a little salt,
+piece of citric acid (size of a bean dissolved in a little water), fill
+peppers, stew with tomatoes like Arday-influs. Or fill peppers with red
+cabbage which has been steamed with onions and fat, and add moistened
+rice.
+
+
+PEPPERS STUFFED WITH NUTS
+
+Another good way to stuff peppers is to parboil them and then stuff them
+with a forcemeat made of chopped nuts and bread crumbs moistened with
+salt and pepper. Bake, basting occasionally with melted butter for
+twenty minutes.
+
+
+STEWED PEPPERS
+
+Cut the peppers in half and remove the seeds, stems and pith. Then cut
+them in neat, small pieces and throw into boiling salted water. Boil for
+half an hour. Drain them and then add salt to taste, one tablespoon of
+butter and four tablespoons of cream--to four peppers. Heat thoroughly
+and serve.
+
+
+BROILED GREEN PEPPERS
+
+Broil on all sides; place the broiled peppers in a dish of cold water so
+that the skin can be easily removed. When the peppers are all peeled put
+in a bowl or crock, add French dressing, and cover closely. These
+peppers will keep all winter.
+
+
+RADISHES
+
+There are many varieties of radishes, round and long, black, white, and
+red. The small red radish may be obtained all year. They are served
+uncooked, merely for a relish. The large varieties are peeled, sliced
+and salted for the table.
+
+To serve the small ones for table, remove tip end of root, remove the
+leaves and have only a small piece of stem on radish. They may be made
+to look like a tulip by cutting into six equal parts from the root end,
+down three-quarters of the length of the radish.
+
+
+BROILED MUSHROOMS
+
+Wash the mushrooms; remove the stems and peel the caps. Place them in a
+broiler and broil for five minutes, with the cap side down during the
+first half of broiling. Serve on circular pieces of buttered toast,
+sprinkling with salt and pepper and putting a small piece of butter on
+each cap.
+
+
+CREAMED MUSHROOMS
+
+First wash them thoroughly in cold water, peel them and remove the
+stems, then cut them in halves or quarters, according to their size.
+
+Melt one tablespoon of butter in a saucepan over the fire then add the
+mushrooms and let them simmer slowly in the butter for five minutes;
+season them well with salt and black pepper, freshly ground. After
+seasoning, add a gill of cream and while it is heating sift one
+tablespoon of flour in a bowl, add one-half pint of milk. Stir these
+briskly till flour is all dissolved, then pour it gradually in the
+saucepan with the mushrooms and cream, stirring the whole constantly to
+keep it from lumping. Let it just bubble a moment, then add another
+tablespoon of butter and pour the creamed mushrooms over hot buttered
+toast on a hot platter and serve.
+
+Cooked like this mushrooms have more nutritive value than beef.
+
+
+SCALLOPED MUSHROOMS
+
+Saute mushrooms and prepare two cups of white sauce for one pound of
+mushrooms, add one teaspoon of onion juice. Into a well-greased baking
+dish place one-quarter of the mushroom, then one-quarter of the sauce,
+and one-quarter of the bread crumbs, continue in this way until all the
+sauce is used, pour one cup of cream over this and sprinkle the
+remaining crumbs over the top. Bake fifteen minutes in a moderate oven,
+or until the crumbs are browned.
+
+
+SAUTED MUSHROOMS
+
+Wash, peel caps and stems of one pound of mushrooms, drain dry between
+towels. Place in spider with two tablespoons of butter and one-quarter
+teaspoon of salt. Cover and cook twenty minutes, tossing them. Serve on
+hot slices of toast.
+
+
+BOILED OKRA
+
+Wash and cut off the ends of young pods, cover with boiling salted water
+and cook about twenty minutes, until tender. Drain, add cream (a scant
+cup to a quart of okra), a tablespoon of butter, and salt and pepper to
+taste. Another way of stewing is to cook it with tomatoes. To a pint of
+okra pods, washed and sliced, allow a dozen ripe tomatoes, peeled and
+sliced, and one medium-sized onion. Stew slowly for an hour, adding one
+tablespoon of butter, a scant teaspoon of salt and pepper to season. No
+water will be required, the tomato juice sufficing. In the West Indies
+lemon juice and cayenne are also added to stewed okra.
+
+
+BOILED ONIONS
+
+Peel the onions and cut off the roots; drop each into cold water as soon
+as it is peeled. When all are ready, drain and put in a saucepan well
+covered with boiling water, adding a teaspoon of salt for every quart of
+water. Boil rapidly for ten minutes with the cover partly off; drain and
+return to the fire with fresh water. Simmer until tender; add pepper and
+butter and serve, or omit the butter and pepper and pour a cream sauce
+over the onions.
+
+
+SPANISH ONION RAREBIT
+
+Boil two large onions until very soft, drain, chop, and return to the
+saucepan with a small piece of butter. Add milk, salt, pepper, a dash of
+tabasco sauce, one teaspoon of prepared mustard; one-half cup of grated
+cheese. Stir until of the consistency of custard.
+
+
+SCALLOPED ONIONS
+
+Cut boiled onions into quarters; put them in a baking dish and mix well
+with cream sauce; cover with bread crumbs and bits of butter and place
+in the oven until the crumbs are browned.
+
+
+STEWED SQUASH
+
+Peel squash, cut in quarters, put on to boil in cold water, and cook
+until tender. Drain, mash fine and smooth, add one-half cup of milk or
+cream, one tablespoon of butter, pinch of salt and pepper and put back
+on stove to keep hot. Beat well with a spoon to make light and smooth.
+
+
+PARSNIPS
+
+First scrape parsnips, then boil in weak salt water until tender; drain,
+and put in white sauce. Oyster plant may be prepared same way.
+
+
+SPINACH
+
+Spinach with large leaves is best. It is richest in mineral matter and
+is less liable to conceal insects that are difficult to dislodge. Buy
+the crisp, green spinach that has no withered leaves or stalks. That is
+the freshest and healthiest.
+
+Cut off the roots and pick it over carefully, cutting off all the
+withered leaves and stems, put the leaves in cold salt water to soak for
+half an hour. That refreshens them, and makes any minute insects crawl
+out and come to the surface. Shake the leaves about and turn them over
+several times, drop them in a large pan of water; rinse well; lift them
+out separately and drop back into a second pan of water. Continue
+washing in fresh water until there is not a grain of sand to be found in
+the bottom of the pan.
+
+In cooking be careful not to put too much water in the pot. That is the
+trouble with most spinach. It is drowned in water; a cup is plenty for
+one quart of spinach. Let the water come to a boil. Then lift the
+spinach out of the pan with the cold water dripping from it and put it
+into the pot, into the boiling water. Put the lid on the pot. Turn the
+fire a little low and let it cook slowly for fifteen minutes, stirring
+every now and then to keep it from sticking to the bottom of the pot.
+
+Just before taking up the spinach put some salt in it; then drain off
+the water and put a big tablespoon of butter and one-quarter teaspoon of
+pepper in it. Take it out of the pot and place it in a long, flat dish.
+Slice some hard-boiled eggs and place the slices all around the spinach
+for a kind of border.
+
+
+SPINACH WITH CREAM SAUCE
+
+Cook as directed, drain through colander, and grind through machine,
+make a rich cream sauce. Stir spinach in this sauce, add pepper, salt,
+nutmeg to taste, and garnish with slices of hard-boiled egg.
+
+
+SPINACH--FLEISCHIG
+
+Boil a quart of spinach about fifteen minutes, drain thoroughly through
+a colander and chop extremely fine. Heat one tablespoon of drippings in
+a saucepan, rub one tablespoon of flour in it, add salt, pepper and
+ginger to taste. Add one cup of soup stock to the whole or some beef
+gravy. Put the spinach in the sauce, let boil for five minutes. Garnish
+with hard-boiled eggs or use only the hard-boiled whites for decoration,
+rub the yolks to a powder and mix through the spinach.
+
+
+SAVOY CABBAGE
+
+Cut off the faded outside leaves and hard part of the stalk, and wash
+the vegetable well. Cook in boiling salted water. Drain, chop very fine
+and proceed as with spinach in the foregoing recipe.
+
+
+BRUSSELS SPROUTS
+
+Remove any wilted leaves from the outside of the sprouts, and let them
+stand in cold salted water from fifteen to twenty minutes. Put the
+sprouts into salted, rapidly boiling water and cook, uncovered, fifteen
+or twenty minutes or until tender, but not until they lose their shape.
+Drain them thoroughly in a colander; then place them in a saucepan with
+butter, pepper and salt, and toss them until seasoned; or mix them
+lightly with just enough white sauce to coat them.
+
+
+OYSTER PLANT--SALSIFY
+
+Wash, scrape and put at once in cold water with a little vinegar to keep
+from discoloring. Cut one-half inch slices and cook in boiling, salted
+water until soft. Drain and serve in white sauce. Or boil in salted,
+boiling water until tender and cut in four pieces lengthwise, dredge
+with flour and sprinkle with a little salt and fry in hot butter or fat
+until nicely browned.
+
+
+SCALLOPED SALSIFY
+
+Boil and slice the salsify as in preceding recipe. Butter a baking dish;
+fill it by adding alternate layers of salsify and small bits of cheese.
+Season with salt, pepper and butter. Pour over it a sufficient quantity
+of milk or cream to moisten thoroughly. Bake one-half hour. Bread crumbs
+may be added if desired.
+
+
+PLUMS, SWEET POTATOES AND MEAT
+
+Wash one pound of prunes or plums and put on to boil with one pound of
+brisket of beef or any fat meat; when the meat is tender add five
+medium-sized sweet potatoes which have been pared and cut in small
+pieces. Place the meat on top, add one-half cup of sugar and a piece of
+sour salt (citric acid). Cover and bake until nicely browned. If gravy
+should cook away add some warm water.
+
+
+TSIMESS
+
+Take equal portions of parboiled spinach and sorrel, season to taste
+with ground nutmeg, pepper and salt, and add sufficient drippings to
+make all moist enough. Place in a covered dish in a slow oven.
+
+This is prepared on Friday and left in the oven to keep hot until needed
+for Shabbas dinner. All green vegetables may be prepared in the same
+way.
+
+
+TURNIPS
+
+Do not spoil turnips by overcooking. The flat white summer turnip when
+sliced will cook in thirty minutes. The winter turnip requires from
+forty-five to sixty minutes.
+
+
+BOILED TURNIPS
+
+Have the turnips peeled and sliced. Drop the slices into a stew-pan with
+boiling water enough to cover generously. Cook until tender, then drain
+well. They are now ready to mash or chop. If they are to be served
+mashed, put them back in the stew-pan; mash with a wooden vegetable
+masher, as metal is apt to impart an unpleasant taste. Season with salt,
+butter, and a little pepper. Serve at once.
+
+
+HASHED TURNIPS
+
+Chop the drained turnips into rather large pieces. Return to the
+stew-pan, and for one and one-half pints of turnips add one teaspoon of
+salt, one-fourth teaspoon of pepper, one tablespoon of butter, and four
+tablespoons of water. Cook over a very hot fire until the turnips have
+absorbed all the seasonings. Serve at once. Or the salt, pepper, butter,
+and one tablespoon of flour may be added to the hashed turnips; then the
+stew-pan may be placed over the hot fire and shaken frequently to toss
+up the turnips. When the turnips have been cooking five minutes in this
+manner add one-half pint of meat stock or of milk and cook ten minutes.
+
+When meat or soup stock is used substitute drippings for the butter in
+the above recipe.
+
+
+KOHL-RABI WITH BREAST OF LAMB
+
+Strip off the young leaves and boil in salt water. Then peel the heads
+thickly, cut into round, thin slices, and lay in cold water for an hour.
+Put on to boil a breast of mutton or lamb, which has been previously
+well salted, and spice with a little ground ginger. When the mutton has
+boiled one-half hour add the sliced kohl-rabi, and boil covered. In the
+meantime, drain all the water from the leaves, which you have boiled
+separately, and chop them, but not too fine, and add them to the mutton.
+When done thicken with flour, season with pepper and more salt if
+needed. You may omit the leaves if you are not fond of them.
+
+
+KOHL-RABI
+
+Kohl-rabi is fine flavored and delicate, if cooked when very young and
+tender. It should be used when it has a diameter of not more than two or
+three inches.
+
+Wash, peel and cut the Kohl-rabi root in dice and cook in salt water
+until tender. Cook the greens or tops in another pan of boiling water
+until tender, drain and chop very fine in a wooden bowl. Heat butter or
+fat, add flour, then the chopped greens, and one cup of liquor the
+Kohl-rabi root was cooked in or one cup of soup stock. Add the
+Kohl-rabi, cook altogether, and serve.
+
+Use same quantities as for turnips.
+
+
+KALE
+
+Remove all the old or tough leaves; wash the kale thoroughly and drain.
+Put it into boiling water to which has been added salt in the proportion
+of one-half tablespoon to two quarts of water. Boil rapidly, uncovered,
+until the vegetable is tender; pour off the water; chop the kale very
+fine; return it to the kettle with one tablespoon of drippings and two
+of meat stock or water to every pint of the minced vegetable. Add more
+salt if necessary; cook for ten minutes and serve at once. The entire
+time for cooking varies from thirty to fifty minutes.
+
+The leaves are sweeter and more tender after having been touched by the
+frost. The same is true of Savoy cabbage.
+
+
+SWISS CHARD
+
+This vegetable is a variety of beet in which the leaf stalk and midrib
+have been developed instead of the root. It is cultivated like spinach,
+and the green, tender leaves are prepared exactly like this vegetable.
+The midribs of the full-grown leaves may be cooked like celery.
+
+
+STEWED TOMATOES
+
+Pour boiling water over the tomatoes; remove the skins; cut into small
+pieces and place in a saucepan over the fire. Boil gently for twenty or
+thirty minutes and season, allowing for each quart of tomatoes one
+generous teaspoon each of salt and sugar and one tablespoon of butter.
+If in addition to this seasoning a slice of onion has been cooked with
+the tomatoes from the beginning, the flavor will be greatly improved.
+
+
+CANNED TOMATOES, STEWED
+
+Salt, pepper; add a lump of butter the size of an egg and add one
+tablespoon of sugar. Thicken with one teaspoon of flour wet with one
+tablespoon of cold water, stir into the tomatoes and boil up once.
+
+
+FRIED TOMATOES
+
+Cut large, sound tomatoes in halves and flour the insides thickly.
+Season with a little salt and pepper. Allow the butter to get very hot
+before putting in the tomatoes. When brown on one side, turn, and when
+done serve with hot cream or thicken some milk and pour over the
+tomatoes hot.
+
+
+FRIED GREEN TOMATOES
+
+Cut into thin slices large green tomatoes, sprinkle with salt and dip
+into cornmeal, fry slowly in a little butter till well browned; keep the
+frying-pan covered while they are cooking, so they will be perfectly
+tender. These are very delicately flavored, and much easier to fry than
+ripe tomatoes. They make an excellent breakfast dish.
+
+
+TOMATO PUREE
+
+Scald the tomatoes, take off the skins carefully and stew with one
+teaspoon each of butter and sugar; salt and pepper to taste. This is
+enough seasoning for a quart of tomatoes. When the tomatoes are very
+soft strain through a coarse sieve and if necessary thicken with one
+teaspoon of flour.
+
+
+SCALLOPED TOMATOES
+
+Drain off part of the juice from one quart of tomatoes and season with
+pepper, salt, and onion juice. Cover the bottom of a baking dish with
+rolled crackers, dot over with dabs of butter, pepper, and salt, then
+another layer of tomatoes, then of crumbs, and so on until a layer of
+crumbs covers the top.
+
+If fresh tomatoes are used bake one hour, if canned, 1/2 hour.
+
+If the crumbs begin to brown too quickly cover the dish with a tin
+plate.
+
+
+STUFFED TOMATOES
+
+Select tomatoes of uniform size, cut a slice from the stem end and scoop
+out a portion of the pulp. Have in readiness a dressing made from grated
+bread crumbs, parsley, a slice of minced onion, a high seasoning of salt
+and paprika and sufficient melted butter to moisten. Fill this into the
+tomatoes and heap it up in the centers. Place a bit of butter on top of
+each and bake in a quick oven until the vegetables are tender and the
+tops are delicately browned.
+
+
+TOMATOES WITH RICE
+
+Take six large tomatoes, pour boiling water over them and skin them.
+Scrape all the inside out with a spoon, put in saucepan together with
+two onions, a tablespoon of butter, one pint of water; let this boil for
+a little while; strain, place back on stove, pour into this one-half
+pound of rice, let it cook tender; add salt, pepper, a tablespoon of
+butter and a little grated cheese. Fill the tomatoes with this mixture,
+dip them in egg and bread crumbs, then fry till nice and brown.
+
+
+TOMATO CUSTARDS
+
+Simmer for fifteen minutes in a covered saucepan four cups chopped
+tomatoes, four eggs, one sliced onion, one bay leaf, and sprig of
+parsley. Strain and if there be not two cups of liquid, add water. Beat
+four eggs and add to liquid. Pour into greased baking cups, and stand
+them in a pan of water and bake until firm--about fifteen minutes. Turn
+out and serve with cream sauce containing green peas.
+
+
+BAKED TOMATO AND EGG PLANT
+
+Take a deep earthenware dish, pour into it a cup of cream; cut several
+slices of eggplant very thin, salt well, and line the dish with them;
+slice two large tomatoes, place a layer of these on the eggplant, next a
+layer of spaghetti (cooked); sprinkle with grated cheese, pieces of
+butter, salt, and pepper; cover this with layer of tomatoes; salt well
+and sprinkle with chopped green pepper, and a top layer of eggplant,
+which also salt and pepper well. Cook gently an hour and a half in slow,
+hot oven.
+
+
+CREOLE TOMATOES
+
+Take one small onion and half a green pepper, chop them fine and cook
+until tender in a tablespoon of butter. Cut six tomatoes in half,
+sprinkle with a little sugar, season on both sides with salt, pepper and
+a little flour, and put them into the pan with skin-side down to cook
+partially, then turn them once; they must cook over a slow fire. Then
+sprinkle one tablespoon of chopped parsley over them, pour in one cup of
+thick cream and when this has become thoroughly hot, and has been
+combined with the other ingredients, the tomatoes are ready to serve.
+
+They have not been disturbed since the first turning and have retained
+their shape. Half a tomato is placed on a slice of toast, with
+sufficient gravy to moisten. At the season of the year, when tomatoes
+are hard and firm, they may be peeled before cooking. Later they will
+likely fall to pieces unless the skin is left on. This is one method of
+cooking tomatoes in which they lose the sharp acid taste, disagreeable
+to so many persons.
+
+
+STRING BEANS WITH TOMATOES
+
+Cut off both ends of the beans, string them carefully and break into
+pieces about an inch in length and boil in salt water. When tender drain
+off this brine and add fresh water (boiling from the kettle). Add a
+piece of butter, three or four large potatoes cut into squares, also
+four large tomatoes, cut up, and season with salt and pepper. Melt one
+tablespoon of butter in a spider, stir into it one tablespoon of flour,
+thin with milk, and add this to the beans.
+
+
+STRING BEANS WITH LAMB
+
+Take a small breast of lamb, two large onions, one-quarter peck of beans
+(string and cut in long thin pieces); skin six large tomatoes, and add
+two cups of water. Cook until the beans are tender, then add one
+tablespoon of flour to thicken.
+
+
+STRING OR WAX-BEANS, SWEET AND SOUR
+
+Put the beans into sufficient boiling water to just cover them; cook for
+one hour and a half to two hours, depending upon the tenderness of the
+beans. Meanwhile, prepare for each quart of beans five sour apples;
+peel, core and cut in pieces. When the beans are done, add the apples,
+the thin peel of one lemon, the juice of one and one-half lemons, a
+small teaspoon of salt, and two tablespoons of cider vinegar. Let the
+apples cook on top of the beans until they are thoroughly done, then mix
+well with a good quarter cup of granulated sugar. This dish will be
+better by being served the next day warmed up.
+
+
+SWEET SOUR BEANS
+
+If you use canned string beans, heat some fat in a spider and put in one
+tablespoon of flour; brown slightly; add one tablespoon of brown sugar,
+a pinch of salt, some cinnamon and vinegar to taste; then add the beans
+and let them simmer on the back of stove, but do not let them burn. The
+juice of pickled peaches or pears is delicious in preparing sweet and
+sour beans.
+
+
+STRING OR GREEN SNAP BEANS
+
+Cut off the tops and bottoms and "string" carefully; break the beans in
+pieces about an inch long and lay them in cold water, with a little
+salt, for ten or fifteen minutes. Heat one tablespoon of drippings in a
+stew-pan, in which you have cut up part of an onion and some parsley;
+cover this and stew about ten minutes. In the meantime, drain the beans,
+put into the stew-pan and stew until tender; add one tablespoon of flour
+and season with salt and pepper (meat gravy or soup stock will improve
+them). You may pare about half a dozen potatoes, cut into dice shape,
+and add to the beans. If you prefer, you may add cream or milk instead
+of soup stock and use butter.
+
+
+POTATOES
+
+Potatoes are valuable articles of food and care should be taken in
+cooking them. The most economical method is to cook them in their
+"jackets" as there is not nearly as much waste of potato or of the salts
+that are valuable as food.
+
+
+POTATOES BOILED IN THEIR JACKETS
+
+Potatoes should be well brushed and put on to boil in a saucepan of
+boiling water; they should continue boiling at the same degree of heat
+until they are done, when a fork will easily pierce them. This will take
+from twenty-five to thirty minutes. Drain, draw the saucepan to a low
+flame, place a clean cloth folded over the top of the saucepan and press
+the lid down over it. This dries the potatoes and makes them a good
+color. Hold the potatoes in a cloth and peel them, then reheat for one
+minute and serve.
+
+New potatoes, if well brushed or scraped do not require peeling.
+
+
+POTATOES FOR TWENTY PEOPLE
+
+To serve twenty people one-half peck of potatoes is required.
+
+
+BOILED POTATOES
+
+Peel six or eight potatoes, and put them on in boiling water to which
+has been added one teaspoon of salt. Boil as above.
+
+The saucepan used for cooking potatoes should be used for no other
+purpose.
+
+
+BAKED POTATOES, No. 1
+
+Select fine, smooth potatoes and boil them about twenty minutes. Drain
+off the water, remove the skins and pack in a buttered dish. Lay a small
+piece of butter on each potato, sprinkle with salt and pepper, and
+sprinkle fine bread crumbs over all, with a few tablespoons of cream.
+Bake until a nice light brown. Serve in the same dish. Garnish with
+parsley.
+
+
+BAKED POTATOES, No. 2
+
+Wash large potatoes and bake in a quick oven until soft, which will take
+about three-quarters of an hour. This is the most wholesome way of
+cooking potatoes.
+
+
+POTATO BALLS WITH PARSLEY
+
+Pare very thin, medium potatoes as near a size as possible. Have ready a
+pot of boiling water, salted, drop in the potatoes and keep them at a
+quick boil until tender. Serve with a batter made by beating to a cream
+two tablespoons of butter, one-half tablespoon of lemon juice and one
+tablespoon of finely minced parsley; add salt and a dash of cayenne
+pepper; spread over the hot potatoes, and it will melt into a delicious
+dressing. This is especially nice to serve with fish.
+
+
+NEW POTATOES
+
+Brush and scrape off all the skin of six potatoes and boil for half an
+hour in salted boiling water, drain, salt and dry for a few minutes, and
+then pour melted butter over them and sprinkle with chopped parsley.
+
+
+MASHED POTATOES
+
+Old potatoes may be used. Pare as many potatoes as required. Boil in
+salt water, drain thoroughly when done and mash them in the pot with a
+potato masher, working in a large tablespoon of butter and enough milk
+to make them resemble dough, do not allow any lumps to form in your
+dish. Garnish with parsley.
+
+
+SCALLOPED POTATOES, No. 1
+
+Grease a pan with butter. Choose the potatoes that are so big or
+misshapen you wouldn't want to use them for boiling or baking. Cut them
+in thin slices. Spread them in the pan in a layer an inch thick.
+Sprinkle with pepper and salt to taste. Dot with butter here and there,
+perhaps a half teaspoon for each layer. Four or six bits of butter
+should be sprinkled over each layer. Repeat the layers of the raw
+potatoes until the pan is full. Cover them with milk. Place in the oven
+and cook for one hour.
+
+
+SCALLOPED POTATOES, No. 2
+
+Cut two cups of cold potatoes into cubes; mix well with two cups of
+cream sauce, adding more seasoning if necessary; pour into a baking
+dish; cover with one cup of bread crumbs and dot with small pieces of
+butter and bake for about half an hour.
+
+
+ROAST POTATOES
+
+Take either sweet or Irish potatoes, or both; pare, wash, and salt them,
+and lay them around the meat, and let them roast for about
+three-quarters of an hour. Turn them about once, so they will be nicely
+browned.
+
+
+CREAMED POTATOES
+
+Make a cream sauce, a little thinner than usual by adding a little extra
+milk. Cut two cups of boiled potatoes into small cubes and mix them
+thoroughly with the same. Cook in a double boiler until the potatoes are
+thoroughly hot, add a little chopped parsley if desired, and serve.
+
+
+POTATOES AU GRATIN
+
+Slice two cups of cold boiled potatoes and add them to two cups of hot
+cream sauce. Bring all to a boil; remove and add three tablespoons of
+grated cheese, salt and pepper to taste. Pour all into a baking dish,
+sprinkle buttered bread crumbs over the top and set in the oven to
+brown.
+
+
+GERMAN FRIED POTATOES
+
+Cut up some raw potatoes quite thin, salt and pepper and drop in boiling
+fat. Cover up at first to soften them. Turn frequently to prevent
+burning and then remove the cover to brown slightly.
+
+
+SARATOGA CHIPS
+
+Proceed as above; but do not cover and do not take as many potatoes at
+one time.
+
+
+HASHED BROWN POTATOES, LYONNAISE
+
+Finely hash up six cold boiled potatoes and keep on a plate. Heat one
+tablespoon of butter in a frying-pan, add a finely chopped onion, and
+lightly brown for three minutes, then add the potatoes. Season with
+one-half teaspoon of salt and two saltspoons of white pepper, evenly
+sprinkled over, then nicely brown them for ten minutes, occasionally
+tossing them meanwhile. Give them a nice omelet form, brown for eight
+minutes more, turn on a hot dish, sprinkle a little freshly chopped
+parsley over and serve. These potatoes may be prepared with fat in place
+of butter.
+
+
+CURRIED POTATOES
+
+Melt two tablespoons of fat in a frying-pan; add one onion chopped fine
+and cook until straw color. Add two cups of boiled potatoes, cut in
+dice, one-half cup of stock, and one tablespoon of curry powder. Cook
+until the stock has been absorbed; then add one-half teaspoon of salt, a
+dash of red pepper, and one teaspoon of lemon juice.
+
+
+POTATO CAKES
+
+Take cold mashed potatoes or cold baked or boiled potatoes that have
+been mashed and seasoned; roll into balls, dusting the hands well with
+flour first. Flatten into cakes and saute in butter, or place on a
+buttered tin with a small piece of butter on the top of each and bake in
+a hot oven until golden brown.
+
+
+POTATOES AND CORN
+
+Butter well a deep baking dish, holding a quart or more. In the bottom
+place a layer of potatoes, sliced thin, then a layer of corn, using
+one-half the contents of a can. On this sprinkle a little grated onion
+and season with salt, pepper and bits of butter. Add another layer of
+potatoes, then the rest of the corn, seasoning as before, and cover the
+whole with a layer of cracker crumbs. Dot well with butter, pour on milk
+until it comes to the top, and bake three-quarters of an hour. Use
+cooked potatoes, having them cold before slicing.
+
+
+FRENCH FRIED POTATOES
+
+Pare the potatoes and throw them into cold water until needed. Dry them
+with a towel; cut into small pieces lengthwise of the potato; drop them
+into hot fat and remove when lightly browned. It is better to fry only a
+few at a time, letting those done stand in a colander in the oven to
+keep hot. When all are done, sprinkle with salt and serve at once.
+
+For variety; and for use in garnishing, cut the potatoes into balls,
+using the vegetable cutter which comes for this purpose.
+
+
+POTATOES WITH CARAWAY SEEDS
+
+Boil medium-sized potatoes in their jackets until tender, peel while
+hot. Put two tablespoons of butter or fat in spider, when hot add
+potatoes, brown well all over. Drain, sprinkle with salt and one
+teaspoon of caraway seeds and serve hot.
+
+
+POTATOES AND PEARS
+
+Heat two tablespoons of fat, add chopped onion and two tablespoons of
+flour; when flour is brown, add 1-1/2 cups of water, stir and cook until
+smooth, add salt, brown sugar and a little cinnamon to taste. Quarter
+four medium-sized cooking pears, but do not peel, cook them in the brown
+sauce, then add six medium, raw potatoes, pared, and cook until tender.
+
+
+IMITATION NEW POTATOES
+
+Buy a potato cutter at a first-class hardware store, and with it cut the
+potatoes to the size of a hickory nut, and then fry or steam them. When
+cooked they look just like new potatoes. They are especially nice to
+garnish meats. You may also parboil and brown in fat, or boil and add
+parsley as you would with new potatoes. The remainder of the raw
+potatoes may be boiled and mashed or fried into ribbons.
+
+
+POTATO RIBBON
+
+Pare and lay in cold water (ice-water is best) for half an hour. Select
+the largest potatoes, then cut round and round in one continuous
+curl-like strip (there is also an instrument for this purpose, which
+costs but a trifle); handle with care and fry a few at a time for fear
+of entanglement, in deep fat.
+
+
+STEWED POTATOES WITH ONIONS
+
+Take small potatoes, pare and wash them very clean, use one onion to
+about ten potatoes, add goose-oil (in fact any kind of drippings from
+roast meat will answer) and put them in a pot or spider. When hot cut up
+an onion very fine and add to the boiling fat. Then add the potatoes.
+Salt and pepper to taste. Pour some water over all, cover up tight and
+let them simmer for about 3/4 of an hour.
+
+
+STEWED POTATOES, SOUR
+
+Put a tablespoon of drippings in a kettle, and when it is hot cut up an
+onion fine and fry in the hot fat, cover closely. Put in potatoes, which
+have been previously pared, washed, quartered and well salted. Cover
+them tight and stew slowly until soft, stirring them occasionally. Then
+heat in a spider a little drippings. Brown in this a spoon of flour and
+add some soup-stock, vinegar and chopped parsley. Pour this over the
+potatoes, boil up once and serve.
+
+
+STEWED POTATOES
+
+Pare and quarter, and put on to boil. When almost done drain off the
+water, add one cup of milk, one tablespoon of butter, a little chopped
+parsley and cook a while longer. Thicken with a little flour (wet with
+cold water or milk), stir, and take from the fire.
+
+
+STUFFED POTATOES
+
+Take as many potatoes as are needed; when done, cut off one end and take
+out inside; mash this and mix with it one tablespoon of butter, a sprig
+of parsley, pepper, salt, and enough milk to make quite soft. Put back
+in tine potato skins and brown in oven and serve very hot.
+
+If so desired the open end of each may be dipped in beaten egg before
+being put in oven.
+
+
+BOHEMIAN POTATO PUFF
+
+Pare, wash and boil potatoes until soft enough to mash well. Drain off
+nearly all the water, leaving just a little; add one teaspoon of salt
+and return to the stove. It is better to boil the potatoes in salt water
+and add more salt if necessary after mashing. Sift one-half cup of flour
+into the potatoes after returning to the fire and keep covered closely
+for about five minutes. Then remove from the stove and mash them as hard
+as you can, so as not to have any lumps. They must be of the consistency
+of dough and smooth as velvet. Now put about two tablespoons of
+drippings or goose-fat in a spider, chop up some onions very fine and
+heat them until they become a light-brown, take a tablespoon and dip it
+in the hot fat and then cut a spoonful of the potato dough with the same
+spoon and put it in the spider, and so on until you have used all. Be
+careful to dip your spoon in the hot fat every time you cut a puff. Let
+them brown slightly.
+
+
+POTATOES (HUNGARIAN STYLE)
+
+Wash, pare and cut potatoes in one-third inch pieces, there should be
+three cups; parboil three minutes, and drain. Add one-third cup of
+butter, and cook on back of range until potatoes are soft and slightly
+browned. Melt two tablespoons of butter, add a few drops of onion juice,
+two tablespoons of flour, and pour on gradually one cup of hot milk,
+season with salt and paprika, then add one well-beaten egg yolk. Pour
+sauce over potatoes and sprinkle with finely chopped parsley.
+
+
+POTATO PUFF
+
+Take two cups of cold mashed potatoes and stir into them one tablespoon
+of melted butter, beating to a white cream before adding anything else.
+Then put with this two eggs beaten extremely light, one cup of cream,
+and salt to taste. Beat all well and pour into a deep dish, and bake in
+a quick oven until it is nice and brown. If properly mixed, it will come
+out of the oven light, puffy, and delectable.
+
+
+POTATO SURPRISE
+
+Take large potatoes, parboil without peeling, cut a small piece of one
+end of the potato and scoop out the inside. Mince two ounces cooked
+mutton, season with pepper and salt, mix with the potato pulp and a
+little gravy. Return end of potato to its place and bake for about
+twenty minutes with a little fat on top of each potato.
+
+
+BOILED SWEET POTATOES
+
+Put on in boiling water, without any salt, and boil until a fork will
+easily pierce the largest. Drain off the water and dry.
+
+
+FRIED SWEET POTATOES
+
+Boil, peel and cut lengthwise into slices a quarter of an inch thick.
+Fry in sweet drippings or butter (cold boiled potatoes may also be fried
+in this way).
+
+
+FRENCH FRIED SWEET POTATOES
+
+Wash and cut small uncooked sweet potatoes into quarters; dry them and
+lower them into boiling hot fat. Brown thoroughly; remove with a
+skimmer; drain and dry on paper; sprinkle with salt and serve.
+
+
+ROAST SWEET POTATOES
+
+These are commonly called "baked" sweet potatoes. Select those of
+uniform size; wash, and roast in the oven until done, which you can
+easily tell by pressing the potatoes. If done they will leave an
+impression when touched. It usually requires three-quarters of an hour.
+Serve in their "jackets."
+
+
+ROAST SWEET POTATOES WITH MEAT
+
+Pare, cut lengthwise, salt and put them around roast meats or poultry of
+any kind. Roast about three-quarters of an hour, or until brown.
+
+
+SWEET POTATOES AND APPLES
+
+Wash and pare long sweet potatoes. Cook in boiling salted water until
+almost soft; drain and cut slices crosswise, two inches high. Core, pare
+and cut apples in one-half inch rounds. Into a spider, place the
+potatoes upright, with a slice of apple on top of each. Pour over
+one-half cup of maple syrup, one-fourth cup of water and two tablespoons
+of butter. Baste frequently until apples are soft. Then pour one
+teaspoon of rum over each section, place a candied cherry in the center
+of each apple and bake ten minutes. Remove to platter and if desired,
+pour more rum over and around. Light the liquor and bring to the table
+burning.
+
+
+CANDIED SWEET POTATOES
+
+Boil sweet potatoes, peel and cut into long slices; place in an earthen
+dish; place lumps of butter or chicken-fat if desired on each side, and
+sprinkle with sugar. A little water or juice of half a lemon may be
+added. Bake until the sugar and fat have candied and the potatoes are
+brown.
+
+
+DRIED BEANS
+
+Look the beans over carefully to remove all dirt and pebbles, then wash
+clean. Soak them overnight in plenty of cold water. In the morning pour
+off the water and put them in a stew-pan with cold water enough to cover
+them generously. Let them come to the boiling point in this water, then
+drain. If the beans are old and hard, for each quart put a piece of soda
+about the size of a large bean in the water in which they are soaked
+overnight, also in the first water in which they are boiled.
+
+The scalded and drained beans should be put back in the stew-pan and
+covered generously with boiling water. Add one tablespoon of salt for
+one quart of beans. They should now cook slowly, with the cover
+partially off the stew-pan until they have reached the required degree
+of tenderness. For stewed and baked beans the cooking must stop when the
+skins begin to crack. For beans served with a sauce they should cook
+until perfectly tender, but they must not be broken or mushy. For purees
+and soups they should be cooked until very soft.
+
+
+SWEET SOUR BEANS AND LINZEN
+
+Soak overnight and drain the beans, boil in salted water until tender;
+drain and prepare by adding salt and pepper to taste, thicken with one
+tablespoon of drippings in which has been browned one tablespoon of
+flour and some soup stock. If the beans are to be made sweet sour add
+two tablespoons of vinegar and two tablespoons of brown sugar; boil for
+a few minutes and serve.
+
+
+BAKED BEANS WITH BRISKET OF BEEF
+
+Wash, pick over and soak overnight in cold water, two cups of navy
+beans. In the morning, drain and cover with fresh water, heat slowly and
+let cook just below the boiling point until the skins burst. When done,
+drain beans and put in a pot with one and one-half pounds of brisket of
+beef. Mix one-half tablespoon of mustard; one teaspoon of salt, one
+tablespoon of molasses, two tablespoons of sugar, one-half cup of
+boiling water and pour over beans, and add enough more boiling water to
+cover them. Cover pot and bake slowly six or eight hours.
+
+
+HARICOT BEANS AND BEEF
+
+Wash two cups of haricot beans and leave them covered with two pints of
+water overnight. Next day brown one coarsely chopped onion in a little
+fat and put it with the beans and their water into a casserole or
+stew-jar.
+
+Cook closely covered and rather slowly in the oven or by the side of the
+fire one hour, then put in a pound of beef in fairly large pieces.
+
+An hour later add one carrot cut into dice, half as many dice of turnip,
+and salt and pepper to taste. Continue the slow cooking until these
+vegetables are tender, and a few minutes before serving thicken the stew
+with pea meal or flour previously baked to a fawn color. Flavor with
+vinegar.
+
+Owing to its concentrated nutriment this stew should be served sparingly
+with an abundance of potatoes and green vegetables.
+
+
+BEANS AND BARLEY
+
+Soak one-half cup of navy beans in cold water overnight. Drain and cook
+in one quart boiling water with one teaspoon of salt until tender but
+not broken, add one-half cup of barley and let cook slowly until barley
+is tender, about one-half hour. Add fat soup stock as the water
+evaporates. Season to taste and bake in medium oven about one-half hour
+or until dry but not browned.
+
+
+DRIED LIMA BEANS, BAKED
+
+Wash one pound of dried Lima beans, let soak overnight. Drain, add fresh
+water, bring quickly to the boiling point, then let simmer until
+tender. Add salt and paprika. Heat two tablespoons of poultry or beef
+fat in a spider, add two tablespoons of flour, when brown add one cup of
+bean liquid, and the beans. Let simmer and bake in casserole one-half
+hour. Reserve the bean broth and add more if necessary.
+
+
+FARSOLE
+
+Soak the large, very hard Lima beans overnight. To a pound of beans take
+two large onions. When the beans are soft add the onions browned in fat,
+salt, pepper, a tablespoon of sugar, a quarter cup of rice, and let all
+simmer until the rice is done.
+
+
+FARSOLE DULCE
+
+Soak dried Lima beans in cold water overnight. Drain, put on with very
+little water, add one tablespoon of fat, peel of lemon or orange. When
+beans are half done, add a tablespoon of sugar which has been browned in
+a pan, stew slowly until the beans are tender.
+
+
+SLAITTA (ROUMANIAN)
+
+Soak one pound medium-sized white beans overnight. Put on to boil in
+cold water, when soft, mash, adding a little warm water while mashing.
+Add salt and mashed garlic to beans and one or two teaspoons of sugar.
+To a pound of beans take a pound of onions. Brown the onions in oil and
+add water so they do not become too brown or greasy. When beans are
+tender serve on platter with browned onions poured over them. May be
+served either hot or cold. This dish is served with Carnatzlich. (See
+Meats.)
+
+
+BAKED LENTILS (LINZEN)
+
+Pick and wash one-half pound of lentils and soak them in cold water
+overnight. In the morning put them over the fire in a large saucepan
+with about a quart of water. As soon as the water begins to boil, the
+lentils will rise to the top. Remove them with a skimmer, put them in a
+baking dish with one small onion and three or four ounces of smoked fat
+meat in the centre, and pour over them a pint of boiling water, in which
+one-half teaspoon of salt and one-quarter teaspoon of pepper have been
+mixed. Bake in a moderate oven four or five hours. The lentils must be
+kept moist and it may be necessary to add a little water from time to
+time.
+
+
+MEAT SUBSTITUTES
+
+The following recipes contain as much nourishment as any meat dish and
+can readily be substituted for meat at a meal.
+
+
+LENTIL SAUSAGES
+
+For each person soak one tablespoon of lentils overnight. Then drain and
+leave them spread on a dish for a day.
+
+When ready to use, chop them finely and cook gently in a covered jar in
+an outer vessel of water for about one hour, adding from time to time
+just as much water as they will absorb.
+
+When fully cooked, stir in about twice their bulk in bread crumbs
+(preferably whole wheat), a slight flavoring of very finely chopped
+onion, powdered mixed herbs and nutmeg, salt and pepper to taste, and
+drippings to make the whole fairly moist.
+
+When cool, shape into sausages (or cutlets or round cakes for luncheon),
+coat them with egg and bread crumbs or seasoned flour, and brown them in
+a little fat in a frying-pan or in a fairly hot oven.
+
+Gravy or diluted meat extract should be served with them. They are no
+less good when fried overnight and reheated in the gravy.
+
+
+MOCK CHILE CON CARNE
+
+Pick over and wash two cups of kidney beans, soak in one quart of water.
+Next morning bring to a boil in fresh water, drain, cover beans with
+boiling water and cook until tender. Half an hour before beans are to be
+served, put one tablespoon of butter in a saucepan, chop and add four
+green, peppers, one small red pepper, one onion, one pint of tomatoes,
+one teaspoon of salt, cook fifteen minutes, add to beans with three
+tablespoons of uncooked rice, simmer until thick.
+
+
+SPANISH BEANS
+
+Soak two cups of beans overnight. Drain and boil until the skin cracks,
+and let one cup of water remain on the beans. Chop fine one onion and
+two cloves of garlic and fry a light brown in one tablespoon of olive
+oil; then add one-half can of tomatoes, one teaspoon chili powder
+dissolved in a little cold water, salt to taste and half a dozen olives
+chopped. A piece of smoked beef or tongue improves the flavor.
+
+
+PEA PUREE
+
+Pick over and wash two cups of dried peas. Soak them over night or for
+several hours in cold water. Put them on to boil in three pints of
+fresh, cold water and let them simmer until dissolved. Keep well scraped
+from the sides of the kettle.
+
+When soft, nib through a strainer, add a little boiling water or soup
+stock, add one and one-half teaspoons of salt, one-half teaspoon of
+sugar and a speck of white pepper, and beat the mixture well.
+
+Put hard brisket fat chopped in small pieces, about one-eighth of a
+pound will be sufficient, into a spider and cook until a light yellow,
+add a large onion, cut in dice and continue cooking with the fat until
+brown. Serve the puree like mashed potatoes. Pour the onion and fat over
+it before serving. Serve hot.
+
+
+KIDNEY BEANS WITH BROWN SAUCE
+
+Pick over and wash one pint (two cups) of kidney beans let soak
+overnight in cold water. Drain and cook in fresh salted water till
+tender. Drain; shake in saucepan with one teaspoon butter three minutes.
+Add one cup of brown sauce and simmer five minutes.
+
+
+NAHIT (RUSSIAN PEAS)
+
+Place one pound Russian peas in granite kettle, add one tablespoon of
+salt and hot water to more than cover and let soak twelve hours or more.
+Drain, return to the kettle, cover with boiling water, let cook fifteen
+minutes, add one-quarter teaspoon of soda and one pound of brisket of
+beef or back or neck of fat chicken and let cook slowly until peas are
+tender. Melt two tablespoons of fat, add two tablespoons of flour and
+two tablespoons of brown sugar, let brown, add one cup of the liquid
+from the peas, cook until thick and smooth. Pour over the peas, cook
+thoroughly, then place in casserole and bake in a moderate oven one-half
+hour.
+
+
+BOILED CHESTNUTS
+
+Boil the chestnuts a few minutes; drain and remove the shells and skins.
+Boil again until tender, adding sufficient salt to make them palatable.
+Drain again; shake over the fire until dry; cover with cream sauce and
+serve at once. If allowed to stand the chestnuts become heavy and
+unappetizing.
+
+
+CHESTNUT PUREE
+
+Put one pound of chestnuts, which have been shelled and skinned, on to
+boil in two cups of milk and cook until tender, then mash smooth. If
+necessary add more milk while boiling. Strain and season with salt and
+pepper and one teaspoon of fresh butter. Serve hot.
+
+
+ROASTED CHESTNUTS
+
+With a sharp knife cut across on the flat side of each chestnut; put
+them in a wire pan and shake constantly over a hot fire until the shells
+split. Serve at once.
+
+
+CHESTNUTS WITH CELERY (TURKISH)
+
+Clean and cut table celery and some celery root. Take roasted chestnuts,
+season with two tablespoons of olive oil; put on to boil with the celery
+and one tablespoon of lemon juice; boil all until celery is tender,
+season with salt and pepper and serve hot.
+
+
+CHESTNUTS AND PRUNES
+
+Peel one pint of chestnuts and skin, then boil until tender. Boil one
+pint of prunes till tender. Mix chestnuts and prunes together, leaving
+whatever of sauce there is oil the prunes. Season with sugar, cinnamon,
+and lemon juice, and cook all together.
+
+
+CHESTNUTS AND RAISINS
+
+Remove the outer shells from one quart of chestnuts. Then pour boiling
+water over them and remove the skins; put in cold water for half an
+hour, then drain and put on in a boiler with cold water and boil until
+tender. Do not add any salt as it toughens them.
+
+In another boiler put one cup of raisins which have been stemmed and
+cleaned, cover with cold water, add two bay leaves and some stick
+cinnamon; boil until tender, then pour them into the boiler containing
+the chestnuts. Add a pinch of salt and one teaspoon of butter and
+continue until chestnuts are done, then add two tablespoons of white
+wine, two tablespoons of sugar, one-half teaspoon of vinegar and thicken
+with one tablespoon of flour dissolved in water. More sugar or vinegar
+may be added to suit taste. Boil a few minutes, then serve.
+
+
+BOSTON ROAST
+
+Mash one pound of cooked kidney beans and put them through a food
+chopper, add one-half pound of grated cheese, salt and red pepper to
+taste and sufficient bread crumbs to make the mixture stiff enough to
+form into a ball. Bake in a moderate oven, basting occasionally with
+butter and water. Serve with tomato sauce.
+
+
+NUT LOAF
+
+Mix two cups of soft bread crumbs and one cup of chopped walnut meats
+with six tablespoons of butter or any butter substitute, one-half cup of
+hot water, one and one-half teaspoons of salt, one-quarter teaspoon of
+pepper, one tablespoon of chopped onion, a sprig of parsley chopped, and
+bind with one egg; shape into a loaf. Place in a greased baking-dish and
+bake in a moderate oven one hour. As the liquor boils out of the loaf it
+may be used for basting. A brown sauce may be made in the dish in which
+the loaf is cooked.
+
+
+NUT ROAST
+
+Soak one-half cup of lentils overnight; in the morning drain, cover with
+fresh water and bring to a boil. Drain again, put in fresh water and
+cook until tender. Drain once more, throw away the water, and press the
+lentils through a colander. To them add one-half cup shelled roasted
+peanuts, either ground or chopped, one-half cup of toasted bread crumby
+one-half teaspoon of salt and one-half saltspoon of pepper, and milk
+sufficient to make the mixture the consistency of mush. Put into a
+greased baking-dish; bake in a moderate oven for an hour; turn out on a
+heated platter; garnish with parsley or watercress and serve.
+
+
+VEGETABLE MEAT PIE
+
+Soak one-half cup of Lima beans overnight; in the morning let them boil
+rapidly for one-half hour. Drain, slip the beans from their skins and
+split them in halves. Blanch one-quarter cup of almonds and chop them
+with one-quarter cup of peanuts. Boil four potatoes, and when done cut
+two of them into small cubes. Mash the remaining; two and use them for a
+dough, adding four tablespoons of hot milk, a little salt and
+one-quarter cup of flour. Put a layer of beans in the bottom of the
+baking-dish, a sprinkling of nuts, a little hard-boiled egg, then the
+potato blocks and one-half tablespoon each of chopped parsley and
+chopped onion, one-half teaspoon of salt and one-half saltspoon of
+pepper and so on until the material is all used. Roll out the potato
+dough the size of the baking-dish; put it over the dish, brush with milk
+and bake half an hour in a moderately quick oven.
+
+
+
+
+*TIME TABLE FOR COOKING*
+
+
+The ordinary recipe generally states the time required for cooking its
+ingredients, but an approximate table is occasionally of use as giving a
+general idea of the time required for certain things. In any case, it is
+approximate only, for things should be cooked until done, and various
+conditions modify the time stated. The atmosphere, altitude, kind of
+oven or mode of heating employed, and the age of certain things, such as
+vegetables, all have to be considered, so that hard and fast rules
+cannot be laid down.
+
+
+ROASTING
+
+Allow 15 minutes to warm the meat through, and after that, figure the
+time.
+
+Beef (rare), 12 to 15 minutes per pound; (well done), 15 to 18 minutes.
+
+Lamb               18 minutes per pound
+Mutton             20 minutes per pound
+Veal               30 minutes per pound
+Chicken, 4lb       about 2 hours, or 20 minutes per pound
+Turkey, 10lb       about 3-1/2 hours, or 20 minutes per pound
+Goose, 8lb         about 2 hours, or 15 minutes per pound
+Duck               40 to 60 minutes per pound
+
+
+BROILING
+
+Steaks, 1 inch thick (rare), 6 to 8 minutes; (medium), 8 to 10 minutes.
+
+Steaks, 1-1/2 inch thick (rare), 8 to 12 minutes; (medium), 12 to 15
+minutes.
+
+Lamb, or Mutton Chops (well done)   8 to 10 minutes
+Spring Chicken                      20 minutes
+Squab                               10 to 15 minutes
+
+
+BOILING
+
+Beef                    Slowly, 40 to 60 minutes per pound
+Mutton                  Slowly, 20 minutes per pound
+Corned Beef             Slowly, 30 minutes per pound
+Chicken                 Slowly, 20 minutes per pound
+Fowl                    Slowly, 30 minutes per pound
+Tripe                   three to five hours
+
+
+VEGETABLES
+
+Young peas, canned tomatoes, green corn, asparagus, spinach, Brussels
+sprouts--15 to 20 minutes.
+
+Rice, potatoes, macaroni, summer squash, celery, cauliflower, young
+cabbage, peas--20 to 30 minutes.
+
+Young turnips, young beets, young carrots, young parsnips, tomatoes,
+baked potatoes, sweet potatoes, onions, cabbage, cauliflower--30 to 45
+minutes.
+
+String beans, shell beans, oyster plant, winter squash--45 to 60
+minutes.
+
+Winter vegetables--one to two hours.
+
+
+
+
+*SALADS AND SALAD DRESSINGS*
+
+
+Salads are divided into two groups, dinner salads and the more
+substantial ones served at supper and luncheon in the place of meats.
+They are exceedingly wholesome.
+
+Nearly all the meats, vegetables, and fruits may be served as salads.
+The essential thing is to have the salad fresh and cold; and if green,
+to have the leaves crisp and dry.
+
+Lettuce, Romaine, endive and chicory or escarole make the best dinner
+salads, although one may use mixed cooked vegetables or well-prepared
+uncooked cabbage.
+
+Left-over green vegetables, string beans, peas, carrots, turnips,
+cauliflower, cooked spinach, leeks and beets may all take their place in
+the dinner salad. Use them mixed, alone, or as a garnish for lettuce.
+
+Lettuce and all green, raw salad vegetables should be washed and soaked
+in cold water as soon as they come from the market. After they have
+stood fifteen to twenty minutes in cold or ice water, free them from
+moisture by swinging them in a wire basket, or dry, without bruising,
+each leaf carefully with a napkin. Put them in a cheese-cloth bag and on
+the ice, ready for service. In this way they will remain dry and cold,
+and will keep nicely for a week.
+
+The dressing is added only at the moment of serving, as the salad wilts
+if allowed to stand after the dressing is added.
+
+Meat of any kind used for salads should be cut into dice, but not
+smaller than one-half inch, or it will seem like hash. It should be
+marinated before being mixed with the other parts of the salad. Meat
+mixtures are usually piled in cone-shape on a dish, the mayonnaise then
+spread over it, and garnished with lettuce, capers, hard-boiled eggs,
+gherkins, etc.
+
+*To Marinate.*--Take one part of oil and three of vinegar, with pepper
+and salt for taste; stir them into the meat, and let it stand a couple
+of hours; drain off any of the marinade which has not been absorbed
+before combining the meat with the other parts of the salad. Use only
+enough marinade to season the meat or fish.
+
+If too much vinegar is added to mayonnaise it robs it of its consistency
+and flavor. All salads must be mixed at the last minute, at serving
+time. Mayonnaise dressing may be made hours before and the meat, lettuce
+and celery prepared, but each must be kept in a separate dish until
+mixing time.
+
+
+*SALAD DRESSINGS*
+
+
+MAYONNAISE DRESSING
+
+Beat the yolk of one egg in a cold dish with a silver or wooden fork. If
+the weather is very warm, place the bowl in a larger vessel filled with
+chopped ice. When the egg is beaten add one-half teaspoon of salt, dash
+of red pepper, one-half teaspoon of English mustard and olive oil, drop
+by drop, being careful to beat well without reversing the motion for
+fear of curdling. When the dressing thickens, begin adding the vinegar
+or lemon juice, drop by drop. Then add more olive oil, then more acid,
+continuing until one cup of olive oil and two teaspoons of vinegar or
+lemon juice are all used. Be sure to have all the ingredients and dishes
+as cold as possible.
+
+If the mixture should curdle, begin immediately with a fresh egg in a
+fresh dish and when it is well beaten add carefully the curdled mixture,
+drop by drop.
+
+To serve twenty people one pint of mayonnaise is required.
+
+
+MAYONNAISE WITH WHIPPED CREAM
+
+When you are in want of a large quantity of dressing, mayonnaise or
+French, add one pint of whipped cream to your prepared dressing,
+stirring thoroughly, just before ready to serve.
+
+
+COLORED MAYONNAISE
+
+To color mayonnaise, chop parsley leaves very fine; pound them in a
+small quantity of lemon juice; strain and add the juice to the dressing.
+
+
+WHITE MAYONNAISE
+
+To make white mayonnaise, follow the ordinary directions, using lemon
+juice instead of vinegar, omitting the mustard and adding, when
+finished, a half cup of whipped cream or half an egg white beaten very
+stiff.
+
+
+RUSSIAN DRESSING
+
+Make one-half pint of mayonnaise dressing and add to it the following:
+Two hard-boiled eggs chopped fine, two to four tablespoons of tomato
+catsup, one tablespoon of finely chopped parsley, one teaspoon of finely
+chopped or grated white onion or shallot, after these ingredients are
+mixed, fold them into one cup of mayonnaise and serve. Enough for ten
+people.
+
+
+BOILED DRESSING WITH OLIVE OIL (PARVE)
+
+Beat three whole eggs until very light, add two tablespoons of olive
+oil, stirring constantly, add a good pinch of salt, pepper, mustard and
+cayenne pepper. Heat one-half cup of vinegar with one teaspoon of sugar
+in it, stir while hot into the eggs and put it back on the stove in a
+double boiler or over hot water in another saucepan and stir until
+thick. Serve cold.
+
+
+MUSTARD DRESSING
+
+Take yolk of one hard-boiled egg and rub smooth in a bowl. Add two
+teaspoons of French mustard, salt, pepper, and little sugar. Add a
+little oil, and then a little vinegar. Garnish top with the white, cut
+in pieces.
+
+
+SOUR CREAM DRESSING
+
+Mix one cup of sour cream and three eggs, well beaten. Dissolve two
+tablespoons of sugar and one tablespoon of mustard in one-half cup of
+vinegar; salt, pepper and paprika to taste, and then stir this slowly
+into the cream and eggs. Put in double boiler, cook until thick, then
+add butter the size of an egg and cook about five minutes longer. Take
+from fire and bottle; this dressing will keep for months.
+
+
+BOILED DRESSING
+
+Mix one teaspoon of salt, one tablespoon of mustard, one tablespoon of
+sugar, one tablespoon of flour and a few grains of cayenne. Beat three
+eggs until lemon-colored and add the dry ingredients with one-half cup
+of vinegar and two tablespoons of melted butter. Cook over boiling water
+until thick; strain, add one-half cup of cream or milk. Beat until
+smooth, and cool.
+
+
+FRENCH DRESSING
+
+Mix one-half teaspoon of salt, one-fourth teaspoon of pepper, one
+teaspoon of sugar, a dash of paprika, two tablespoons of vinegar and
+four tablespoons of olive oil. Stir until well blended and use at once.
+
+
+DRESSING FOR LETTUCE
+
+Rub the yolks of two hard-boiled eggs to a paste, adding one teaspoon of
+salad oil or melted butter, being careful to add only a few drops at a
+time. Add one-half teaspoon salt, one-half teaspoon of prepared mustard,
+very little pepper, two tablespoons of white sugar. Stir very hard, then
+pour in gradually one-half teacup of vinegar.
+
+
+*SALADS*
+
+
+GREEN SALADS
+
+Imported or domestic endive, chicory, escarole and Romaine or lettuce
+must be washed, made crisp in cold water, and dried in a bag on the ice.
+Serve them with French dressing.
+
+Imported endive may, however, be served with mayonnaise, if desired.
+
+
+LETTUCE
+
+The French style of making lettuce salad is as follows: After dressing
+the salad, mix it in one tablespoon of oil, then take only two
+tablespoons of white wine vinegar, mixed with a very little pepper and
+salt, and just turn the lettuce over and over in this mixture.
+
+
+CHIFFONADE SALAD
+
+Lettuce, dandelion, chicory, a little chopped beet, chopped celery, a
+bit of tomato are mixed and covered with French dressing. The dressing
+is usually flavored both with onion and garlic.
+
+
+ASPARAGUS SALAD
+
+Boil the asparagus in salted water, being very careful not to break the
+caps; drain, and pour over it when cold a mayonnaise dressing, with some
+chopped parsley. Serve each person with three or four stems on a plate,
+with a little mayonnaise dressing. Do not use a fork; take the stems in
+the fingers and dip in the dressing.
+
+
+BEET SALAD
+
+Boil beets when tender, skin quickly white hot and slice them into a
+bowl. Sprinkle salt, pepper, a tablespoon of brown sugar, some caraway
+seeds, one medium-sized onion in slices and pour over all one-half cup
+of vinegar which has been boiled; with a fork mix the hot vinegar
+through the other ingredients.
+
+
+BEET AND CAULIFLOWER SALAD
+
+Take some thin slices of cooked beets, some cold cooked potatoes, some
+cold cooked cauliflower, and a little chopped parsley. Pour over the
+following dressing and add salt and pepper to taste:
+
+Put one level teaspoon of mustard, one teaspoon anchovy sauce, one
+tablespoon of milk or cream, and one dessertspoon of vinegar. Mix the
+mustard with the anchovy, then add the milk, and lastly the vinegar.
+
+Tomatoes are equally good served in the same way.
+
+
+STRING BEAN SALAD
+
+String and remove the ends from one quart of beans. Cut into short
+lengths. Cover with boiling water, add one level tablespoon of wilt and
+cook until tender, but not soft. Drain and save one cup of the liquor.
+Cream one tablespoon of flour with two tablespoons of butter. Pour the
+liquid over the flour and butter, stirring constantly to avoid
+"lumping." Cook this sauce for five minutes, remove from stove and stir
+in two tablespoons of strained lemon juice. Pour this over the beans and
+serve.
+
+
+BOHEMIAN SALAD
+
+Cover the bottom of the salad bowl with crisp Romaine or lettuce;
+arrange over the top alternate slices of hard-boiled eggs and boiled
+beets. Sprinkle with finely chopped onion, cover with French dressing,
+toss and serve.
+
+
+BOILED CELERY ROOT SALAD
+
+Pare and wash the celery roots (they should be the size of large
+potatoes), put on to boil in a little salted water, and when tender
+remove from the water and set away until cool. Cut in slices about an
+eighth of an inch thick; sprinkle each slice with fine salt, sugar and
+white pepper; pour enough white wine vinegar over the salad to cover. A
+few large raisins boiled will add to the appearance of this salad. Serve
+cold in a salad bowl, lined with fresh lettuce leaves.
+
+
+CELERY ROOT BASKETS
+
+Buy large celery roots, parboil them and cut in shape of baskets and
+scallop the edge; boil beets until soft and cut them in small balls
+(like potato-balls). Set celery root baskets in French dressing for
+several hours to flavor and the beet-balls in boiling sugar and vinegar.
+Fill the baskets with pickled beet-balls; roll lettuce and cut it into
+shreds and put it around the celery root basket. The green lettuce,
+white basket and red balls form a pretty color scheme, and are delicious
+as a salad.
+
+
+CHESTNUT SALAD
+
+Equal parts of boiled chestnuts and shredded celery are combined.
+Bananas, apples, celery and chestnuts. Dress with mayonnaise and serve
+on lettuce leaves.
+
+
+COLD SLAW OR CABBAGE SALAD
+
+Select a small, compact cabbage; strip off the outside leaves and cut
+the head in quarters. With a sharp knife slice very thin; soak in cold
+water until crisp; drain and dry between clean towels. Mix with hot
+dressing and serve when cold.
+
+
+DRESSING FOR COLD SLAW
+
+Beat the yolks of two eggs until light, add one tablespoon of sugar, one
+teaspoon of pepper, one-half teaspoon of salt and dry mustard, pour one
+cup of vinegar over, stir well and pour over the slaw.
+
+This dressing may be cooked over boiling water if so desired. Care must
+be taken in adding the vinegar gradually, and add sliced onions to the
+salad.
+
+
+CUCUMBER SALAD
+
+Pare thickly, from end to end, and lay in ice-water one hour; wipe them,
+slice thin, and slice an onion equally thin. Strew salt over them, shake
+up a few times, cover and let remain in this brine for another hour.
+Then squeeze or press out every drop of water which has been extracted
+from the cucumbers. Put into a salad bowl, sprinkle with white pepper
+and scatter bits of parsley over them; add enough vinegar to cover. You
+may slice up an equal quantity of white or red radishes and mix with
+this salad.
+
+
+CAULIFLOWER SALAD
+
+Wash the cauliflower carefully, tie in a cloth and cook in boiling salt
+water until thoroughly tender. When done, remove the cloth, pour two
+tablespoons of lemon juice over the cauliflower and set it on the ice to
+cool. When ready to serve, separate the flowerets, lay them on lettuce
+leaves, cover with French dressing and sprinkle one tablespoon of
+chopped parsley over the top.
+
+
+SALAD OF EGGPLANT (TURKISH STYLE)
+
+Use small eggplants. Place on end of toasting fork under broiler gas
+flame until the peel is black; remove the skin. The eggplant will then
+be tender; chop with wooden spoon, add lemon juice, parsley chopped
+fine, and olive oil.
+
+
+EGGPLANT SALAD (ROUMANIAN)
+
+Broil eggplant; when cool, skin, lay on platter, cut with wooden spoon,
+add a red onion cut fine, or garlic cut very fine salt and a little
+vinegar.
+
+
+TOMATO SALAD (FRENCH DRESSING)
+
+Take six firm red tomatoes, wash and wipe them neatly, slice them in
+thin slices with a very sharp knife. Line a salad bowl with lettuce
+leaves, lay the sliced tomatoes in, sprinkle with salt and pepper, serve
+with French dressing.
+
+
+MAYONNAISE OF TOMATOES (WHOLE)
+
+Select tomatoes that are of uniform size, round, smooth and spotless,
+scald and take off outer skin, set away on ice until ready to serve.
+Serve on individual dishes, putting each on a lettuce leaf and pour a
+tablespoon of mayonnaise dressing over each tomato.
+
+
+STUFFED TOMATOES
+
+Select round, very firm and even sized tomatoes, cut off the top
+(reserve to use as a cover), scrape out the inside, being very careful
+to not break the tomato. Fill each tomato with some finely prepared
+"cold slaw," cover with the top of the tomato, lay them on lettuce
+leaves and pour a mayonnaise dressing over each. You may lay them en
+masse on a decorated platter, heaping them in the shape of a mound, or
+serve individually.
+
+
+STUFFED TOMATOES, CHEESE SALAD
+
+Wash and skin six small tomatoes. Cut a piece from the stem end of each
+and when cold remove a portion of the pulp from the centre. Then
+sprinkle with salt and invert on the ice to chill. Mash to a paste one
+small cream cheese add two tablespoons of chopped pimento, one
+tablespoon of French mustard. Blend well, moisten with a French dressing
+and fill into the tomato shells. Arrange on a bed of crisp lettuce
+leaves and pour over each tomato a tablespoon of thick boiled dressing.
+
+
+LIMA BEAN SALAD
+
+Take two cups of cold, cooked Lima beans, two stalks of chopped celery,
+one dozen chopped olives, one teaspoon of onion juice, one teaspoon of
+salt, and a dash of red pepper. Mix thoroughly and serve on lettuce
+leaves with French dressing and garnish with green and red peppers cut
+in squares.
+
+
+PEPPER AND CHEESE SALAD
+
+Fill green peppers with a mixture of cream cheese and chopped olives.
+Set on the ice and then slice the peppers and serve a slice (shaped like
+a four-leaf clover) on a leaf of lettuce. Small brown bread sandwiches
+go well with this.
+
+
+GREEN PEPPERS FOR SALAD
+
+Put whole, green sweet pepper in boiling water and cook until tender.
+Place on platter and drain. Make a dressing of vinegar, salt, sugar and
+oil. Serve.
+
+
+PEPPER SALAD
+
+Cut the peppers lengthwise in half, and fill with a mixture of flaked,
+cold cooked fish and minced celery, mixed with mayonnaise.
+
+
+POTATO SALAD, No. 1
+
+Boil ten potatoes (small, round ones preferred) in their skins. When
+done, peel them while, still hot and slice in thin, round slices. Spread
+over the potatoes one onion, sliced fine, and sprinkle generously with
+salt and pepper, add one tablespoon of mustard seed, one-half tablespoon
+of celery seed, and one-half tablespoon of sugar.
+
+Beat one egg until light, pour two tablespoons of goose or chicken fat,
+melted, over the eggs, stir well, add one-half cup of vinegar, pour over
+the seasoned potatoes: then add one-quarter cup of hot water and if
+necessary, add a little more vinegar, salt or pepper. One or two chopped
+hard-boiled eggs added improves the salad. Line a salad bowl with
+lettuce leaves, pour in the salad and decorate the top with grated
+hard-boiled eggs.
+
+Melted butter may be used if for a milk meal or heated olive oil for a
+parve salad in place of the melted fat.
+
+
+POTATO SALAD, No. 2
+
+Boil one quart of small potatoes, Bermuda potatoes are best. Do not peel
+them, just wash and scrub the potatoes thoroughly in cold water. Put
+them in a kettle with enough cold water, slightly salted, just to cover
+them; stand them over a brisk fire with the kettle covered until the
+water begins to boil; then turn down the heat, lift the cover of the
+kettle slightly and let the potatoes cook slowly till done. Drain off
+the water and stand the potatoes where they will get cold. But do not
+put them in a refrigerator. When quite cold, peel the potatoes and slice
+them very thin in a salad bowl. To every two layers of potato slices
+sprinkle over a very light layer of white onions sliced very thin. Texas
+onions are particularly fine for this purpose.
+
+When the salad bowl is well filled pour over the salad a French dressing
+made of equal parts of oil and vinegar; let the vinegar be part
+tarragon; use a palatable amount of salt and pepper. When ready to
+serve, cover the surface of the salad with a stiff mayonnaise in which a
+suggestion of cream has been mixed. Ornament with quarters of
+hard-boiled eggs, boiled beets cut in fancy slices and a fringe of
+parsley around the edge of the bowl.
+
+
+POTATO SALAD, No. 3
+
+Put into a bowl two tablespoons of olive oil, one tablespoon of sugar,
+one teaspoon of salt, some pepper and one tablespoon of vinegar and mix
+all together. Cut into this in slices six hot potatoes. Then cut into
+small pieces two small onions, a little garlic, some parsley, six
+stuffed olives, three hearts of celery (or the end of it), six radishes,
+three slices of red beets and two hard-boiled eggs. Add this to the
+gravy in the bowl, mix well, and season to taste. Put all into a glass
+dish and pour over this a prepared mayonnaise dressing. Decorate with
+parsley, olives (whole), some lettuce and put in the centre some celery
+leaves.
+
+
+SQUASH SALAD (TURKISH STYLE)
+
+Grate off the skin of long squash (the kind that looks like cucumbers),
+cut the squash in slices, one-quarter of an inch thick, and fry in olive
+oil; prepare a sauce with a little vinegar, one-half teaspoon of
+prepared mustard, two tablespoons of olive oil, beat these ingredients
+very well; add two shallots or leeks, cut in small pieces, pour sauce
+over the squash and serve.
+
+
+WALDORF SALAD
+
+Mix an equal quantity of sliced celery and apples, and a quarter of a
+pound of pecans or English walnuts, chopped fine. Put over a tablespoon
+of lemon juice and sufficient mayonnaise dressing to thoroughly cover.
+To be absolutely correct, this salad should be served without lettuce;
+it can, however, be dished on lettuce leaves.
+
+
+WATER-LILY SALAD
+
+Boil twenty minutes, one egg for each lily; remove shell and while still
+warm cut with silver knife in strips from small end nearly to base; very
+carefully lay back the petals on a heart of bleached lettuce; remove
+yolks and rub them with spoon of butter, vinegar, a little mustard, salt
+and paprika; form cone-shaped balls, and put on petals, sprinkling bits
+of parsley over balls. Two or three stuffed olives carry out the effect
+of buds; serve on cut-glass dishes to give water effect.
+
+
+
+MARSHMALLOW SALAD
+
+Cut up one-quarter pound of marshmallows into small squares, also
+contents of one-half can of pineapple. Let the marshmallows be mixed
+with the pineapples quite a while before salad is put together; add to
+this one-quarter pound of shelled pecans. Make a drip mayonnaise of one
+yolk of egg into which one-half cup of oil is stirred drop by drop; cut
+this with lemon juice, but do not use any sugar; to two tablespoons of
+mayonnaise, add four tablespoons of whipped cream. Serve on fresh, green
+lettuce-leaves.
+
+
+COTTAGE CHEESE SALAD
+
+Mix thoroughly one pound of cheese, one and one-half tablespoons of
+cream, one tablespoon of chopped parsley and salt to taste. First fill a
+rectangular tin mold with cold water to chill and wet the surface; line
+the bottom with waxed paper, then pack in three layers, putting two or
+three parallel strips of pimento between layers. Cover with waxed paper
+and set in a cool place until ready to serve; then run a knife around
+the sides and invert the mold. Cut in slices and serve on lettuce leaves
+with French dressing and wafers. Minced olives may be used instead of
+the parsley, and chopped nuts also may be added.
+
+
+CREAM CHEESE SALAD
+
+Moisten a cream cheese with cream and beat to a froth. Arrange in a
+mound shape on a dish and turn preserved gooseberries over it. Serve
+with biscuits.
+
+
+CREAM CHEESE SALAD WITH PINEAPPLES
+
+Serve one slice of Hawaiian pineapple on lettuce leaves. On the
+pineapple slice place a spoon of cream cheese and some chopped walnuts
+and top off with a dash of mayonnaise dressing.
+
+
+FRUIT SALAD
+
+Slice one pineapple, three oranges, and three bananas. Pour over it a
+French mayonnaise, put on lettuce leaves and serve at once. For those
+who do not care for the mayonnaise, make a syrup of one cup of sugar and
+one-half cup of water, boil until thick, add juice of lemon, let
+slightly cool, then pour over fruit. Let stand on ice one to two hours.
+Another nice dressing is one cup of claret, one-half cup of sugar, and
+piece of lemon. Always use lemon juice in preference to vinegar in fruit
+salads. All fruits that go well together may be mixed. This is served
+just before desert.
+
+
+FRUIT AND NUT SALAD
+
+Slice two bananas, two oranges and mix them with one-half cup of English
+walnuts and the juice of one-half lemon with French dressing. Serve on
+lettuce leaves.
+
+
+GRAPE-FRUIT SALAD
+
+Cut the grape-fruit in halves and remove the pulp, being careful to get
+none of the tough white skin. Mix with bananas and oranges and stir in
+white mayonnaise dressing. Remove all skin from the inside, of the
+grape-fruit and fill with the mixture, heaping it high and ornamenting
+with maraschino cherries. Lay each half in a bed of lettuce leaves and
+serve.
+
+
+BANANA DAINTY
+
+Cut the bananas in half crosswise and arrange them on a plate, radiating
+from the center. Sprinkle with grated nuts or nutmeg and heap white
+mayonnaise in the center. Garnish with maraschino cherries.
+
+
+HUNGARIAN FRUIT SALAD
+
+Mix together equal parts of banana, orange, pineapple, grapefruit and
+one-half cup of chopped nuts. Marinate with French dressing. Fill apple
+or orange skins with mixture. Arrange on a bed of watercress or lettuce
+leaves. Sprinkle with paprika.
+
+
+NUT SALAD
+
+Make a plain grape-fruit salad. When you have it ready to serve, cover
+the top thickly with finely chopped almonds or pecans mixed. Pour over
+French dressing.
+
+
+RUSSIAN FRUIT SALAD
+
+Peel and pit some peaches, cut in slices and add as much sliced
+pineapple, some apricots, strawberries and raspberries, put these in a
+dish. Prepare a syrup of juice of two lemons, two oranges, one cup of
+water and one pound sugar, a half teaspoon of powdered cinnamon, grated
+rind of lemon, add one cup red wine and a half glass of Madeira, arrak
+or rum. Boil this syrup for five minutes, then pour over the fruit,
+tossing the fruit from time to time until cool. Place on ice and serve
+cold.
+
+
+FISH SALAD
+
+Take one pound cold boiled fish left over from the day previous, or boil
+fresh fish and let cool, then skin, bone and flake. If fresh fish is
+used, mix two tablespoons of vinegar, a pinch of salt and pepper with
+the fish. Make a mayonnaise dressing (French mayonnaise preferred), and
+mix half with the fish, leaving other half to spread over top of salad,
+after it is put in bowl. Serve either with or without lettuce leaves.
+
+
+FISH SALAD FOR TWENTY PEOPLE
+
+Boil four pounds of halibut, cool and shred fish. Marinate the fish as
+directed. When ready to serve add six hard-boiled eggs chopped, and one
+pint bottle of pickles or chow-chow. The pickle may be omitted and
+celery cut fine be added. When these are well mixed serve on lettuce
+leaves with mayonnaise dressing, of which one pint will be required.
+
+
+MAYONNAISE OF FLOUNDER
+
+Put some fillets of flounder into boiling water with a little salt and
+lemon juice, and cook until tender, then drain thoroughly.
+
+When cold, put them in the center of some chopped lettuce, cover with
+mayonnaise sauce and garnish with slices of tomatoes and hard-boiled
+eggs.
+
+
+HERRING SALAD, No. 1
+
+Soak four herrings in cold water overnight, and then rinse several times
+in fresh cold water. Skin, bone, and cut in one-half inch pieces. Peel
+two apples, and cut in dice. Mix with herring, then add one-half cup of
+coarsely chopped almonds and one onion chopped fine. Remove the milsner
+or soft egg from the inside of herring, and mash perfectly smooth. Add
+one-half cup of vinegar, one teaspoon of sugar, pinch of pepper. Mix
+well, and then pour over herring, stirring with a fork to prevent
+mashing. Set in ice-box until ready to serve. Put sliced lemons on top.
+Herring can be left whole, dressing made and poured over whole herrings.
+
+
+HERRING SALAD, No. 2
+
+Soak three nice herrings in cold water three hours. Then remove the head
+and tail and bones. With a scissors cut in pieces as small as dice, add
+one-half cup of English walnuts cut fine, one tablespoon of boiled beets
+cut fine, two tablespoons of capers, one large apple cut in small pieces
+and one dill pickle cut up. Then take the soft egg (milchner) and mix
+with two cups of white vinegar until soft, add one teaspoon of sugar,
+three cloves and allspice and pour the sauce over the ingredients. The
+sauce should not be too thick. Mix all well together, and serve a
+spoonful on a lettuce leaf for each person.
+
+This salad will keep for weeks.
+
+
+HUNGARIAN VEGETABLE SALAD
+
+Mix together one cup each of cold cooked peas, beans, carrots, and
+potatoes. Cover with French dressing and let stand for twenty minutes.
+Add one cup of smoked salmon or haddock, cut in small pieces, the
+chopped whites of four hard-boiled eggs and two stalks of celery. Mix
+thoroughly, garnish top with yolk of egg pressed through a wire sieve;
+and with cucumbers and beets, cut in fancy shapes.
+
+
+SALMON SALAD
+
+Either cold boiled salmon or the canned variety may be used. In the
+latter event wash the fish, in cold water, drain and expose to the
+outside air for at least one hour, as this removes any suggestion of the
+can. Flake the fish into small particles and to each cupful of the fish
+add the same quantity of shredded lettuce, one coarsely chopped
+hard-boiled egg, three slices of minced cucumber and six chopped olives.
+Mix the ingredients well, moisten with either a mayonnaise or boiled
+dressing and serve in individual portions in nest of heart lettuce
+leaves. Mask each portion with a tablespoon of dressing and garnish with
+capers and grated egg yolk.
+
+
+MAYONNAISE ESPECIALLY FOR SALMON
+
+Rub the yolks of two hard-boiled eggs to a powder, then add eight
+tablespoons of cream very gradually to them, also white pepper, a pinch
+of salt and a mere suspicion of cayenne pepper. Lastly add two
+tablespoons of white vinegar. It is very important that this last
+ingredient be put in drop by drop, otherwise the mixture will curdle.
+
+
+MACKEREL SALAD
+
+Procure a nice fat mackerel, boil, and when cold, proceed same as for
+"Salmon Salad," only do not cut the pieces quite as small.
+
+
+MONTEREY SALAD
+
+Select fine lemons, wipe carefully, scoop out the pulp, remove the tough
+inner skin and seeds, and to the rest add one box of boneless sardines,
+finely chopped, one teaspoon of French mustard, two hard-boiled eggs
+chopped, some tabasco sauce, and mayonnaise. Fill each cup with the
+mixture. Cut a small slice from the bottom of the lemon, so that it will
+stand firmly. Garnish with chopped egg and chopped parsley, and serve on
+lettuce leaves.
+
+
+RUSSIAN SALAD
+
+Cut up all kinds of pickled cucumbers, small and large, sweet and sour,
+also (senf) mustard pickles, into very small lengths, also pickled beans
+and capers. Add six herring, which you have soaked in water for
+twenty-four hours; skin and take out every bone, cut up as you did the
+pickles. Add half a pound of smoked salmon, also cut into lengths, six
+large apples chopped very fine, and one onion grated; mix all thoroughly
+and pour a rich mayonnaise dressing over all. Next day line a salad bowl
+with lettuce leaves, fill in the salad and garnish with hard-boiled
+eggs, nuts, and capers.
+
+
+NIAGARA SALAD
+
+Pick or grind one thick slice of cold, cooked salmon. Make a dressing of
+mayonnaise, to which add one tablespoon of French mustard, one green
+onion chopped fine, one tablespoon of small Mexican peppers, one
+tablespoon of pimentos. Mix this dressing into the picked salmon.
+
+
+CHICKEN SALAD
+
+Place the chicken in boiling water, add one onion, a bay leaf and six
+cloves. Bring to a boil and let it boil rapidly for five minutes. Reduce
+the heat to below the boiling point, and let it cook until tender. Let
+chicken cool in the broth.
+
+By cooking it in this manner the dark meat will be almost as white as
+the meat of the breast. When the chicken is cold, cut into half inch
+cubes, removing all the fat and skin. To each pint allow one tablespoon
+of lemon juice, sprinkle the latter over the prepared chicken and place
+on ice. When ready to serve, mix the chicken with two-thirds as much
+white celery, cut into corresponding pieces: meanwhile prepare the
+following mayonnaise: Rub the yolks of two hard-boiled eggs as fine as
+possible, add one teaspoon of salt, then add, a drop at a time, one
+teaspoon of the finest olive oil. Stir constantly, add one teaspoon of
+prepared mustard and while pepper, and two teaspoons of white sugar;
+whip the white of one egg to a froth and add to the dressing; add about
+one-half cup of vinegar last, a spoonful at a time. Put the salad into
+the dressing carefully, using two silver forks; line the salad bowl with
+lettuce leaves, and garnish the top with the whites of hard-boiled eggs
+chopped up, or cut into half-moons. Garnish this salad with the chopped
+yolks and whites of hard-boiled eggs, being careful to have the whites
+and yolks separate. A few olives and capers will add to the decoration.
+
+
+CHICKEN SALAD FOR TWENTY PEOPLE
+
+Boil two large chickens in enough water to cover them, add salt while
+boiling; when very tender remove from the fire and allow the chickens to
+cool in the liquor in which they were boiled, when cold skim off every
+particle of fat, and reserve it to use instead of oil. If possible boil
+the chickens the day previous to using. Now cut the chickens up into
+small bits (do not chop), cut white, crisp celery in half inch pieces,
+and sprinkle with fine salt, allowing half as much celery as you have
+chicken, mixing the chicken and celery, using two silver forks to do
+this. Rub the yolks of six hard-boiled eggs as fine as possible, add
+one-half teaspoon of salt, white pepper, four tablespoons of chicken-fat
+that has been skimmed off the broth, adding one at a time, stirring
+constantly, one tablespoon of best prepared mustard, two teaspoons each
+mustard seed and celery seed, and two tablespoons of white sugar; add
+gradually, stirring constantly, one cup of white wine vinegar. Pour this
+dressing over the chicken and celery and toss lightly with the silver
+forks. Line a large salad bowl with lettuce leaves, pour in the salad
+and garnish the top with the chopped whites of six hard-boiled eggs;
+pour a pint of mayonnaise over the salad just before serving. A neat way
+is to serve the salad in individual salad dishes, lining each dish with
+a lettuce leaf, garnish the salad with an olive stuck up in the center
+of each portion.
+
+The bones of the chicken may be used for soup, letting them simmer in
+water to cover for three hours.
+
+
+BRAIN SALAD
+
+Scald brains with boiling hot water to cleanse thoroughly. Boil until
+tender, in fresh cold salt water, being careful to remove from water
+while it is yet firm. Slice lengthwise and lay in dish. Pour over
+one-half cup of vinegar, which has been sweetened with a pinch of sugar
+to remove sharp taste, pinch of salt and pepper. Garnish with parsley
+and serve cold. Can also be served with mayonnaise.
+
+
+SWEETBREAD SALAD
+
+Take cucumbers and cut lengthwise to serve the salad in; scrape out the
+inside and salt well, then squeeze and use this to mix with the filling.
+Take a pair of sweetbreads, or calf's brains, wash well, and boil; when
+done, throw in cold water at once and skim them; chop fine, add bunch of
+celery (if you can get it), one can of French peas, scraped part of
+cucumber; mix all together and season. Make a mayonnaise, mix with it,
+and fill the cucumber shells; keep all cold, and serve on lettuce leaf.
+
+
+VEAL SALAD
+
+Cut cold veal in half-inch slices, season with two tablespoons of
+vinegar, pinch of salt and pepper. Make a dressing using the yolks of
+three hard-boiled eggs, mashed smooth, add gradually two tablespoons of
+melted cold chicken or turkey grease, stir until smooth and thick, then
+add one teaspoon of prepared mustard, large pinch of salt and pepper,
+one teaspoon of sugar, one teaspoon each of mustard and celery seed, and
+five tablespoons of white vinegar. Mix the dressing well with the veal,
+and serve with or without lettuce leaves.
+
+
+NEAPOLITAN SALAD
+
+Take some white meat of a turkey, cut up fine, cut up a few pickles the
+same way, a few beets, one or two carrots, a few potatoes (the carrots
+and potatoes must be parboiled), also a few stalks of asparagus; chop up
+a bunch of crisp, white celery; a whole celery root (parboiled),
+sprinkle all with fine salt and pour a mayonnaise dressing over it. Line
+the salad bowl with lettuce leaves or white cabbage leaves. Add a few
+hard-boiled eggs and capers; garnish with sprigs of fresh parsley.
+
+
+POLISH SALAD, OR SALAD PIQUANT
+
+Lay half a dozen or more large salt pickles in water for about six
+hours, then drain off all the water. Chop up two sour apples, one large
+onion or two small ones, chop the pickles and mix all thoroughly in a
+bowl and sprinkle over them a scant half teaspoon of pepper (white) and
+a tablespoon of sugar (either white or brown), adding a pinch of salt if
+necessary. Pour enough white wine vinegar over all to just cover. Do not
+make more at a time than you can use up in a week, as it will not keep
+longer.
+
+
+
+
+*FRESH FRUITS AND COMPOTE*
+
+
+Always select the best fruit, as it is the cheapest, and requires less
+sugar; and where every piece of fruit or every berry is perfect, there
+is no waste. Raspberries are apt to harbor worms and therefore the
+freshly picked berries are safest.
+
+
+BLUEBERRIES
+
+Wash and pick over carefully, drain off all the water, sprinkle powdered
+sugar over them and serve with cream or milk.
+
+
+RASPBERRIES
+
+Pick over carefully, set on ice, and serve in a dish unsugared.
+Strawberries may be served as above.
+
+
+RASPBERRIES AND CURRANTS
+
+These berries, mixed, make a very palatable dish. Set on ice until ready
+to serve. Then pile in a mound, strewing plenty of pulverized sugar
+among them. As you do this, garnish the base with white or black
+currants (blackberries look pretty also) in bunches. Eat with cream or
+wine.
+
+
+STRAWBERRIES
+
+Pick nice ripe berries, pile them in a fruit dish. Strew plenty of
+pulverized sugar over them and garnish with round slices or quarters of
+oranges, also well sugared.
+
+
+BANANAS
+
+May be sliced according to fancy, either round or lengthwise. Set on ice
+until required. Then add sugar, wine or orange juice. In serving, dish
+out with a tablespoon of whipped cream.
+
+
+CHILLED BANANAS
+
+Cut ice-cold bananas down lengthwise, and lay these halves on a plate
+with a quarter of a lemon and a generous teaspoon of powdered sugar. Eat
+with a fork or spoon after sprinkling with lemon juice and dipping in
+sugar.
+
+
+GRAPE FRUIT
+
+Cut in half, with a sharp knife, remove seeds, and sprinkle with sugar,
+or loosen pulp; cut out pithy white centre; wipe knife after each
+cutting, so that the bitter taste may be avoided. Pour in white wine or
+sherry and sprinkle with powdered sugar, and let stand several hours in
+ice-chest to ripen. Serve cold in the shell. Decorate with maraschino
+cherry.
+
+
+ORANGES
+
+Cut an orange in half crosswise. Place on an attractive dish, scoop out
+the juice and pulp with a spoon and sweeten if necessary.
+
+
+PINEAPPLE
+
+Peel the pineapple, dig out all the eyes, then cut from the core
+downward, or chop in a chopping-bowl, and set on ice until ready to
+serve. Then sugar the fruit well, and form into a mound in a dish.
+Garnish the base well with leaves or small fruit of any kind. You may
+squeeze the juice of one orange over all.
+
+
+PEACHES
+
+Peel fine, ripe freestone peaches. Cover plentifully with pulverized
+sugar, and serve with whipped cream. The cream should be ice cold.
+Peaches should not be sliced until just before dining, or they will be
+very apt to change color.
+
+
+WATERMELONS
+
+Use only those melons that are perfectly ripe. Do not select those that
+are very large in circumference; a rough melon with a bumpy surface is
+the best. Either cut in half or plug and fill with the following: Put on
+to boil some pale sherry or claret and boil down to quite a thick syrup
+with sugar. Pour this into either a plugged melon or over the half-cut
+melon, and lay on ice for a couple of hours before serving. If you use
+claret you may spice it while boiling with whole spices.
+
+
+SNOWFLAKES
+
+Grate a large cocoanut into a fruit dish, and mix it thoroughly and
+lightly with pulverised sugar. Serve with whipped or plain sweet cream.
+
+
+TUTTI-FRUTTI
+
+Slice oranges, bananas, pineapples and arrange in a glass-bowl; sprinkle
+with pulverized sugar, and serve either with wine or cream. You may use
+both.
+
+
+RIPE TOMATOES
+
+Select nice, large, well-shaped tomatoes, pare, slice and put on ice.
+When ready to serve sprinkle each layer thickly with pulverized sugar.
+
+
+PINEAPPLE SOUFFLE
+
+Take a nice ripe pineapple, grate it and sweeten to taste. Beat the
+whites of two eggs stiff and mix with the pineapple. Before serving,
+whip half a pint of cream and put on the pineapple.
+
+
+FROSTED APPLES
+
+Pare and core six large apples. Cover with one pint of water and three
+tablespoons of sugar; simmer until tender. Remove from the syrup and
+drain. Wash the parings and let simmer with a little water for one-half
+hour. Beat the white of one egg to a stiff froth and add one tablespoon
+of sugar. Coat the top of the apples lightly with the meringue and place
+in a cool oven to dry. Strain the juice from the parings, add two
+tablespoons of sugar, return to the fire and let boil for five minutes;
+add a few drops of lemon juice and a little nutmeg, cool and pour around
+the apples.
+
+
+APPLE FLOAT
+
+Peel six big apples and slice them. Put them in a saucepan with just
+enough water to cover them and cook until tender. Then put them through
+a colander and add the grated rind and juice of half a lemon, sweeten to
+taste and stir in a trace of nutmeg. Fold in the stiffly beaten whites
+of four eggs and put the dish on ice. Serve with whipped or plain cream.
+
+
+APPLE DELIGHT
+
+Put a layer of apple sauce in a buttered pudding dish, dot with butter,
+add a layer of chopped peaches and apricots, sprinkle with blanched
+almonds ground rather coarsely, repeat until the pan is full; pour the
+peach juice over the mixture and bake for one hour.
+
+
+APPLE COMPOTE
+
+Take six apples ("Greenings," "Baldwins" or "Bellflowers"), pare,
+quarter, core and lay them in cold water as soon as pared. Then take the
+parings and seeds, put in a dish with a cup of water and a cup of white
+wine, and boil for about fifteen minutes. Strain through a fine sieve,
+then put on to boil again, and add half a cup of white sugar and the
+peel of half a lemon. Put in the apples and let them stew for fifteen
+minutes longer. When the apples are tender, take up each piece carefully
+with a silver spoon and lay on a platter to cool. Let the syrup boil
+down to about half the quantity you had after removing the apples, and
+add to it the juice of half a lemon. Lay your apples in a fruit dish,
+pyramid shape, pour the syrup over them, serve.
+
+
+BAKED APPLES
+
+Take large, juicy apples, wash and core them well, fill each place that
+you have cored with brown sugar, cinnamon and raisins, and put a clove
+in each apple. Lay them in a deep dish, pour a teacup of water in the
+dish, and put a little sugar on top of each apple. When well done the
+apples will be broken. Then remove them carefully to the dish they are
+to be served in and pour the syrup over them. To be eaten cold. If you
+wish them extra nice, glaze them with the beaten white of an egg, half a
+cup of pulverized sugar and serve with whipped cream.
+
+
+STEAMED SWEET APPLES
+
+For this dish use sweet apples, and steam in a closely covered iron pot
+for three-quarters of an hour.
+
+Quarter and core five apples without paring. Put into the pot and melt
+beef drippings; when hot, lay a layer of apples in, skin down, sprinkle
+with brown sugar, and when nearly done, turn and brown; place on a
+platter and sprinkle with sugar.
+
+
+FRIED APPLES
+
+Quarter and core five apples without paring. Put into a frying-pan one
+cup of sugar, one tablespoon of butter and three tablespoons of water.
+Let this melt and lay in the apples with the skin up. Cover and fry
+slowly until brown.
+
+
+APPLE SAUCE VICTORIA
+
+Pare, quarter and core the apples. Set on to boil in cold water, and
+boil them over a very brisk fire; when they are soft mash with a potato
+masher and pass the mashed apples through a sieve. Sweeten to taste and
+flavor with a teaspoon of vanilla. This way of seasoning apples is
+highly recommended, especially if they are tasteless.
+
+
+PEACH COMPOTE
+
+Pare the fruit, leave it whole and put on to boil with sweetened water.
+Add a few cloves (remove the heads), also a stick of cinnamon bark. Boil
+the peaches until tender, then take up with a perforated skimmer and lay
+them in your fruit dish. Boil the syrup until thick, then pour over the
+peaches. Eat cold with sweet cream. Common cheap peaches make a very
+nice dessert, cooked in the above manner, clings especially, which
+cannot be used to cut up.
+
+
+COMPOTE OF RASPBERRIES
+
+Make a syrup of half a pound of sugar and half a cup of water, put into
+it one quart of berries which have been carefully picked and washed.
+Boil up once. Serve cold.
+
+
+COMPOTE OF PINEAPPLE
+
+Cut off the rind of a pineapple, core and trim out all the eyes. Cut
+into desired slices. Set on to boil with half a pound of sugar, and the
+juice of one or two tart oranges. When the pineapple is tender and
+clear, put into a compote dish and boil the syrup until clear. Pour over
+all and cool. The addition of a wineglass of brandy improves this
+compote very much.
+
+
+COMPOTE OF PEARS
+
+It is not necessary to take a fine quality of pears for this purpose.
+Pare the fruit, leaving on the stems, and stew in sugar and a very
+little water. Flavor with stick cinnamon and a few cloves (take out the
+head of each clove) and when soft place each pear carefully on a platter
+until cold. Then arrange them nicely in a glass bowl or flat glass dish,
+the stems all on the outer rim. Pour over them the sauce, which should
+be boiled thick like syrup. Eat cold.
+
+
+HUCKLEBERRY COMPOTE
+
+Pick over a quart of huckleberries or blueberries, wash them and set to
+boil. Do not add any water to them. Sweeten with half a cup of sugar,
+and spice with half a teaspoon of cinnamon. Just before removing from
+the fire, add a teaspoon of cornstarch which has been wet with a little
+cold water. Do this thoroughly in a cup and stir with a teaspoon so as
+not to have any lumps in it. Pour into a glass bowl. Eat cold.
+
+
+RHUBARB SAUCE
+
+Strip the skin off the stalks with care, cut them into small pieces, put
+into a saucepan with very little water, and stew slowly until soft.
+Sweeten while hot, but do not boil the sugar with the fruit. Eat cold.
+Very wholesome.
+
+
+BAKED RHUBARB
+
+Peel and cut into two-inch lengths three bunches of rhubarb. Dredge with
+flour and put in baking dish with one cup of sugar sprinkled over. Bake
+in moderate oven three-quarters of an hour. Very nice served hot as a
+vegetable, or cold as a sauce.
+
+
+FIG SAUCE
+
+Stew figs slowly for two hours, until soft; sweeten with loaf sugar,
+about two tablespoons to a pound of fruit; add a glass of port or other
+wine and a little lemon juice. Serve when cold.
+
+
+DRIED FRUITS
+
+To cook dried fruits thoroughly they should after careful washing be
+soaked overnight. Next morning put them over the fire in the water in
+which they have been soaked; bring to a boil; then simmer slowly until
+the fruit is thoroughly cooked but not broken. Sweeten to taste. Very
+much less sugar will be needed than for fresh fruit.
+
+
+STEWED PRUNES
+
+Cleanse thoroughly, soak in water ten or twelve hours, adding a little
+granulated sugar when putting to soak, for although the fruit is sweet
+enough, yet experience has shown that the added sugar changes by
+chemical process into fruit sugar and brings out better the flavor of
+the fruit. After soaking, the fruit will assume its full size, and is
+ready to be simmered on the back of the stove. Do not boil prunes, that
+is what spoils them. Simmer, simmer only. Keep lid on. Shake gently, do
+not stir, and never let boil. When tender they are ready for table.
+Serve cold, and a little cream will make them more delicious. A little
+claret or sauterne poured over the prunes just as cooking is finished
+adds a flavor relished by many. Added just before simmering, a little
+sliced lemon or orange gives a rich color and flavor to the syrup.
+
+
+BAKED PRUNES
+
+Cook prunes in an earthenware bean pot in the oven. Wash and soak the
+prunes and put them in the pot with a very little water; let them cook
+slowly for a long time. They will be found delicious, thick and rich,
+without any of the objectionable sweetness. Lemon, juice and peel, may
+be added if desired.
+
+
+PRUNES WITHOUT SUGAR
+
+Wash prunes thoroughly, pour boiling water over same and let them stand
+for ten minutes. Then drain and pour boiling water over them again; put
+in sealed jar; see that prunes are all covered with water. Ready for use
+after forty-eight hours. Will keep for a week at a time and the longer
+they stand the thicker the syrup gets.
+
+
+STEAMED PRUNES
+
+Steam until the fruit is swollen to its original size and is tender.
+Sprinkle with powdered sugar and squeeze lemon juice over them.
+
+
+PRUNE SOUFFLE
+
+Remove the pits from a large cup of stewed prunes and chop fine. Add the
+whites of three eggs and a half cup of sugar beaten to a stiff froth.
+Mix well, turn into a buttered dish and bake thirty minutes in a
+moderate oven. Serve with whipped cream. If it is desired to cook this
+in individual cups, butter the cups, fill only two-thirds full, to allow
+for puffing up of the eggs, and set the cup a in a pan of water to bake.
+Some like a dash of cinnamon in this.
+
+
+SWEET ENTREE OF RIPE PEACHES
+
+Take large, solid peaches, pour boiling water over them so that the skin
+may be removed smoothly. Have ready thick syrup made of sugar and water.
+When boiling hot add peaches and boil about five minutes; remove and
+place in ice chest. When ready to serve have a sweet cracker on dish,
+place peach on same and pour over this a raspberry jelly slightly
+thinned and cover all with salted almonds or walnuts. Other fruits may
+be treated in like manner.
+
+
+
+
+*MEHLSPEISE (FLOUR FOODS)*
+
+
+NOODLES
+
+Beat three whole eggs very light and sift in sufficient flour to make a
+stiff paste. Work until smooth, break off a piece and roll out on board
+very thin. Break oft another piece and roll and continue until all is
+used. Let rolled-out dough dry, then cut all except one piece in long
+strips one inch wide. Fold the one piece in layers and cut very fine
+noodles. Boil large noodles in pot of salted boiling water, drain in
+colander when tender and stir in two tablespoons of butter. Heat a
+tablespoon of butter in the frying-pan and brown fine noodles in this
+butter. Sprinkle these over the broad noodles, pour a cup of milk over
+the whole and brown in stove. Serve in same dish in which it was baked.
+
+
+BROAD NOODLES
+
+Make noodles as above and when drained sprinkle with fine noodles which
+have been browned in two tablespoons of sweet dripping; serve as a
+vegetable. If so desired, a cup of soup stock may be added and noodles
+browned in stove. Serve hot.
+
+
+NOODLES WITH BUTTER
+
+Plunge one pound of noodles into two quarts of boiling water and cook
+for fifteen minutes. Drain well, replace in the same pan, season with
+one-half teaspoon of salt, two teaspoons of white pepper, adding one
+ounce good butter. Gently mix without breaking the noodles until the
+butter is thoroughly dissolved, and serve.
+
+
+NOODLES WITH CHEESE
+
+If you make the noodles at home, use two eggs for the dough; if you buy
+macaroni use one-quarter of a pound, cut up and boil in salt water; boil
+about fifteen minutes; drain off the water and let cold water run
+through them; grate a cup of cheese; melt a piece of fresh butter, about
+the size of an egg, in a saucepan, stir in a heaping tablespoon of
+flour, add gradually to this a pint of rich milk, stirring constantly;
+take from the fire as it thickens. Butter a pudding dish, lay in a layer
+of noodles, then cheese, then sauce, then begin with noodles again
+until all is used up. Sprinkle cheese on top, a few cracker crumbs and
+flakes of butter here and there. Bake until brown.
+
+
+NOODLES AND APPLES
+
+Peel and cut six apples. Take broad noodles made out of three eggs, boil
+them fifteen minutes, drain, then mix with two tablespoons of fresh
+butter. Add some cinnamon and sugar to noodles. Put a layer of noodles,
+then apples and so on until pan is filled, being careful to have noodles
+on top. Put bits of fresh butter on top. Bake until apples are tender.
+If so desired, a milchig pie crust may be made and used as an under
+crust and when apples are tender and crust done, turn out on a large
+platter with crust side on top.
+
+
+SCALLOPED NOODLES AND PRUNES
+
+Make broad noodles with three eggs. Boil until tender, drain, pouring
+cold water through colander. Stew prunes, sprinkle with sugar and
+cinnamon. In a well-greased baking-dish place one-quarter of the
+noodles, bits of butter or other fat, add one-half of the prunes, then
+another layer of the noodles, butter or fat, the remaining prunes, the
+rest of the noodles. Pour over the prune juice and spread crumbs over
+top and bake in a moderate oven until crumbs are brown.
+
+
+NOODLES AND MUSHROOMS
+
+Make broad noodles, boil and serve with melted butter spread over the
+noodles and this sauce:
+
+Brown a tablespoon of butter in the skillet, add one-half tablespoon of
+flour, then liquor of mushrooms, pinch of salt and pepper. When smooth,
+add mushrooms. Let boil and serve in a separate dish. When serving, a
+spoon of mushrooms is to be put over each portion of noodles.
+
+
+GEROESTETE FERVELCHEN PFAeRVEL (EGG BARLEY)
+
+Make just as you would a noodle dough, only stiffer, by adding and
+working in as much flour as possible and then grate on a coarse grater.
+Spread on a large platter to dry; boil one cup of egg barley in salt
+water or milk, which must boil before you put in the egg barley until
+thick. Serve with melted butter poured over them. (A simpler and much
+quicker way is to sift a cup or more of flour on a board; break in two
+eggs, and work the dough by rubbing it through your hands until it is as
+fine as barley grains.)
+
+
+PFAeRVEL--FLEISCHIG
+
+Make as much egg barley as required. Heat two tablespoons of fat, add
+one-quarter cup of onions, fry until golden brown, add the dried egg
+barley and brown nicely. Place in a pudding-dish, add three cups of hot
+soup stock or water to more than cover. Bake in a moderate oven about
+one hour or until the water has nearly all evaporated and the egg barley
+stands out like beads and is soft. The onion may be omitted. Serve hot
+in place of a vegetable.
+
+
+KAESE KRAEPFLI (CHEESE KREPLICH)
+
+Make a dough of one egg with a tablespoon of water; add a pinch of salt;
+work this just as you would noodle dough, quite stiff. Sift the flour in
+a bowl, break in the egg, add the salt and water, mix slowly by stirring
+with the handle of a knife, stirring in the same direction all the time.
+When this dough is so stiff that you cannot work it with the knife,
+flour your noodle board and work it with the hollow of your hands,
+always toward you, until the dough is perfectly smooth; roll out as thin
+as paper and cut into squares three inches in diameter. Fill with pot
+cheese or schmierkaese which has been prepared in the following manner:
+Stir up a piece of butter the size of an egg, adding one egg, sugar,
+cinnamon, grated peel of a lemon and pinch of salt, pounded almonds,
+which improve it; fill the kraepfli with a teaspoon, wet the edges with
+beaten egg, fold into triangles, pressing the edges firmly together;
+boil in boiling milk; when done they will swim to the top. Eat with
+melted butter or cream.
+
+
+BOILED MACARONI
+
+Break the macaroni into small pieces; boil for half an hour; drain and
+blanch in cold water. Reheat in tomato or cream sauce and serve. Grated
+cheese may be sprinkled over the dish if desired.
+
+
+SPAGHETTI
+
+Spaghetti is a small and more delicate form of macaroni. It is boiled
+until tender in salted water and is combined with cheese and with sauces
+the same as macaroni, and is usually left long. It makes a good garnish.
+
+
+BAKED MACARONI WITH CHEESE
+
+Cook one cup of broken macaroni in two quarts of boiling salted water
+for twenty or thirty minutes, drain and pour cold water through the
+colander. Put the macaroni in a pudding-dish in layers, covering each
+layer with cream sauce and grated cheese, one cup will be sufficient,
+and on the top layers sprinkle one cup of buttered bread crumbs. Bake in
+oven until the crumbs are brown.
+
+
+SAVORY MACARONI
+
+After baking; some flour to a pale fawn color pass it through a sieve or
+strainer to remove its gritty particles. Break half a pound of macaroni
+into short pieces, boil them in salted water until fairly tender, then
+drain.
+
+In a little butter in a saucepan brown a level tablespoon of very finely
+chopped onion, then add three or four sliced tomatoes, a half teaspoon
+of powdered mixed herbs, a little nutmeg, salt and pepper. When the
+tomatoes are reduced to a pulp add one pint of milk and allow it to come
+to the boiling point before mixing with it two tablespoons of the
+browned flour moistened with water.
+
+Stir and boil till smooth, press the whole through a strainer and return
+to the saucepan. When boiling, add the macaroni and a few minutes later
+stir in two tablespoons of grated or finely chopped cheese.
+
+It may be served at once, but is vastly improved by keeping the pan for
+half an hour by the side of the fire in an outer vessel of water. Or the
+macaroni may be turned into a casserole and finished off in the oven.
+
+For a meat meal the onions may be browned in sweet drippings or olive
+oil and soup stock substituted for the milk.
+
+
+DUMPLINGS FOR STEW
+
+Mix two teaspoons of baking powder with two cups of flour, one egg, one
+cup of cold water and a little salt.
+
+Stir all lightly together and drop the batter from the spoon into the
+stew while the water continues to boil. Cover closely and do not uncover
+for twenty minutes, boiling constantly, but not too hard. Serve
+immediately in the stew.
+
+
+SPAETZLEN OR SPATZEN
+
+Sift two cups of flour into a bowl, make a depression in the centre and
+break into it two eggs, add a saltspoon of salt and enough water or milk
+to form a smooth, stiff dough. Set on some water to boil, salt the water
+and when the water boils drop the spaetzle into it, one at a time. Do
+this with the spoon with which you cut the dough, or roll it on a board
+into a round roll and cut them with a knife. When the spaetzle are
+done, they will rise to the surface, take them out with a perforated
+skimmer and lay them on a platter. Now heat two tablespoons of butter
+and add bread crumbs, let them brown for a minute and pour all over the
+spaetzle. If you prefer you may put the spaetzle right into the spider
+in which you have heated the butter. Another way to prepare them is
+after having taken them out of the water, heat some butter in a spider
+and put in the spaetzle, and then scramble a few eggs over all, stirring
+eggs and spaetzle together. Serve hot.
+
+
+SOUR SPATZEN
+
+Brown three tablespoons of flour with one tablespoon of sweet drippings,
+add a small onion finely chopped, then cover the spider and let the
+onion steam for a little while; do this over a low heat so there will be
+no danger of the union getting too brown; add vinegar and soup stock and
+two tablespoons of sugar. Let this boil until the sauce is of the right
+consistency. Serve with spaetzlen made according to the foregoing
+recipe, using water in place of the milk to form the dough. Pour the
+sauce over the spaetzlen before serving. By adding more sugar the sauce
+may be made sweet sour.
+
+
+LEBERKNADEL (CALF LIVER DUMPLINGS)
+
+Chop and pass through a colander one-half pound of calf's liver; rub to
+a cream four ounces of marrow, add the liver and stir hard. Then add a
+little thyme, one clove of garlic grated, pepper, salt and a little
+grated lemon peel, the yolks of two eggs and one whole egg. Then add
+enough grated bread crumbs or rolled crackers to this mixture to permit
+its being formed into little marbles. Drop in boiling salt water and let
+cook fifteen minutes; drain, roll in fine crumbs and fry in hot fat.
+
+
+MILK OR POTATO NOODLES
+
+Boil seven or eight potatoes, peel and let them stand several hours to
+dry; then grate them and add two eggs, salt and enough flour to make a
+dough thick enough to roll. Roll into long, round noodles as thick as
+two pencils and cut to length of baking-pan. Butter pan and lay noodles
+next to each other; cover with milk and lumps of butter and bake fifteen
+minutes, till yellow; serve immediately with bread crumbs browned in
+butter.
+
+
+KARTOFFEL KLOESSE (POTATO DUMPLINGS)
+
+Boil about eight potatoes in their jackets and when peeled lay them on a
+platter overnight. When ready to use them next day, grate, add two
+eggs, salt, a little nutmeg if desired, one wine-glass of farina, a
+tablespoon of chicken fat, one scant cup of flour gradually, and if not
+dry enough add more flour, but be sure not to make the mixture too stiff
+as this makes the balls heavy. Place balls in salted boiling water, cook
+until light and thoroughly done, serve just, as they are or fried in
+chicken fat until brown.
+
+The dumplings may be made of the same mixture and in the centre of each
+dumpling place stripes of bread one inch long and one-fourth inch thick
+which have been fried in chicken fat and onions. Flour your hands well
+and make into dumplings. Put into boiling-salted water, boil about
+twenty-five minutes. Serve at once with chopped onions browned, or
+browned bread crumbs and chicken fat.
+
+
+WIENER KARTOFFEL KLOESSE
+
+Boil eight potatoes. When they are very soft drain off every drop of
+water, lay them on a clean baking-board and mash them while hot with a
+rolling-pin, adding about one cup of flour. When thoroughly mashed,
+break in two eggs, salt to taste, and flavor with grated nutmeg. Now
+flour the board thickly and foil out this potato dough about as thick as
+your little finger and spread with the following: Heat some fresh goose
+fat in a spider, cut up part of an onion very fine, add it to the hot
+fat together with one-half cup of grated bread crumbs. When brown,
+spread over the dough and roll just as you would a jelly-roll. Cut into
+desired lengths (about three or four inches), put them in boiling water,
+slightly salted, and boil uncovered for about fifteen minutes. Pour some
+hot goose grease over the dumplings.
+
+
+BAIRISCHE DAMPFNUDELN, No. 1
+
+Soak one cake of compressed yeast in a cup of lukewarm milk with a
+teaspoon of sugar, a teaspoon of salt, and sift a pint of flour in a
+bowl, in which you may also stir a small cup of milk and one egg. Pour
+in the yeast and work all thoroughly, adding more flour, but guarding
+against getting the dough too stiff. Cover up the bowl of dough and let
+it raise until it is as high again, which will take at least four hours.
+Flour a baking-board and mold small biscuits out of your dough, let them
+raise at least half an hour. Then butter a large, round, deep pan and
+set in your dumplings, brushing each with melted butter as you do so.
+When all are in, pour in enough milk to reach just half way up to the
+dumplings. Bake until a light brown. Eat hot, with vanilla sauce.
+
+
+BAIRISCHE DAMPFNUDELN, No. 2
+
+Make the dough just as you would in the above recipe, adding a
+tablespoon of butter, and after they have risen steam instead of baking
+them. If you have no steamer improvise one in this way: Put on a kettle
+of boiling water, set a colander on top of the kettle and lay in your
+dumplings, but do not crowd them; cover with a close-fitting lid and put
+a weight on top of it to keep in the steam, when done they will be as
+large again as when first put in. Take up one at first to try whether it
+is done by tearing open with two forks. If you have more than enough for
+your family, bake a pan of biscuits out of the remaining dough. Serve
+dumplings hot with prune sauce.
+
+
+APPLE SLUMP
+
+Pare, core and quarter apples, add a little water and sugar to taste,
+stew until tender and cover with the following mixture: Sift one pint of
+flour and one teaspoon of baking powder, add a pinch of salt and two
+cups of milk, mix and turn out onto a lightly floured board. Roll to
+one-half inch thickness and place over the stewed apples, cover and cook
+for ten minutes without lifting the lid. Serve hot with cream and sugar
+or soft custard.
+
+
+BOILED APPLE DUMPLINGS
+
+Beat well, without separating, two eggs, add a pinch of salt, two cups
+of milk and one cup of flour. To a second cup of flour, add two
+teaspoons of baking powder; add this to the batter and as much more
+flour as is necessary to make a soft dough. Roll out quickly one-half
+inch thick. Cut into squares, lay two or three quarters of pared apples
+on each, sprinkle with sugar and pinch the dough around the apples. Have
+a number of pudding cloths ready, wrung out of cold water, and sprinkle
+well with flour. Put a dumpling in each, leave a little room for
+swelling and tie tightly. Drop into a kettle of rapidly boiling water
+and keep the water at a steady boil for an hour. Serve hot with hard
+sauce.
+
+Have a saucer in the bottom of kettle to prevent burning.
+
+
+FARINA DUMPLINGS
+
+Beat yolks of four eggs with three tablespoons of goose, turkey or
+chicken fat, but if these are not convenient, clear beef drippings will
+do. Put in enough farina to make a good Batter. Beat whites of eggs to
+a stiff froth with pinch of salt, and stir in batter. Put on in large
+boiler sufficient water to boil dumplings and add one tablespoon of
+salt. When boiling drop in by tablespoons. Boil one hour. This quantity
+makes twenty dumplings.
+
+
+HUCKLEBERRY DUMPLINGS
+
+Take a loaf of stale bread; cut off the crust and soak in cold water,
+then squeeze dry. Beat three eggs light, yolks and whites together add
+one quart berries and mix all together with a little brown sugar and a
+pinch of salt. Boil steadily one hour, serve with hard sauce.
+
+
+PLUM KNOEDEL (HUNGARIAN)
+
+Boil several potatoes, mash, mix with one egg yolk, a little salt and
+enough flour to make a dough soft enough to hold the impress of the
+finger. Roll out and cut into four-cornered pieces; in each square place
+a German plum which has had the pits removed and a mixture of sugar and
+cinnamon; put in place of the pit. Roll each square into a round
+dumpling; put these into a pan with boiling; salted water and let them
+cook covered for six or eight minutes. When done, serve with some bread
+crumbs browned in butter or schmalz and spread over the knoedel.
+
+
+PEAR DUMPLING (BIRNE KLOESSE)
+
+Take half a loaf of white bread or as much stale white bread, soak the
+white part and grate the crust, add one cup of suet chopped very fine,
+one cup of flour, one egg, salt and spices to taste, and one-half
+teaspoon of baking-powder. Make this into a dumpling, put it on a tiny
+plate in a large kettle. Lay prunes and pears around, about a pound of
+each, one cup of brown sugar, two pieces of stick cinnamon, dash of
+claret and cold water to almost cover; then cover kettle tightly and
+boil four hours. Serve hot.
+
+Prunes and dried apples may be used as well.
+
+
+PEACH DUMPLINGS
+
+Make a dough of a quart of flour and a pint of milk, or water, a
+tablespoon of shortening, a pinch of salt, one egg and a spoon of sugar;
+add a piece of compressed yeast, which has previously been dissolved in
+water. Let the dough raise for three hours. In the meantime make a
+compote of peaches by stewing them with sugar and spices, such as
+cinnamon and cloves. Stew enough to answer for both sauce and filling.
+When raised, flour the baking-board and roll out the dough half an inch
+thick. Cut cakes out of it with a tumbler, brush the edges with white of
+egg, put a teaspoon of peach compote in the centre of a cake and cover
+it with another layer of cake and press the edges firmly together. Steam
+over boiling water and serve with peach sauce. A delicious dessert may
+also be made by letting the dough rise another half hour after being
+rolled out, and before cutting.
+
+Compote of huckleberries may be used with these dumplings instead of
+peaches, if so desired.
+
+
+CHERRY ROLEY-POLEY
+
+Make a rich baking-powder biscuit dough, and roll it out until it is
+about two-thirds of an inch thick. Pit and stew enough cherries to make
+a thick layer of fruit and add sugar to taste. Spread them over the
+dough thickly and roll it up, taking care to keep the cherries from
+falling out. Wrap a cloth around it, and sew it up loosely with coarse
+thread, which is easily pulled out. Allow plenty of room for the dough
+to rise. Lay the roley-poley on a plate, set it in a steamer and steam
+for an hour and a half. Serve in slices, with cream or sauce.
+
+
+SHABBAS KUGEL
+
+Soak five wheat rolls in water, then press the bread quite dry, add one
+cup of drippings or one-half pound of suet chopped very fine, a pinch of
+salt, two eggs well beaten, one teaspoon of cinnamon, one grated lemon
+rind, one-half cup of sugar, one tablespoon of water. Stir all together
+thoroughly, grease the kugel pot well with warm melted fat, pour in the
+mixture and send it Friday afternoon to the bakery where it will remain
+till Saturday noon; it will then be baked brown. If one has a coal range
+that will retain the heat for the length of time required, it will be
+baked nicely. The kugel must be warm, however, when served.
+
+
+KUGEL (SCHARFE)
+
+If one desires an unsweetened kugel omit the sugar and cinnamon in the
+recipe above and season with salt and pepper. When required for any
+other meal but Shabbas, a kugel can be baked brown in two hours.
+
+
+KUGEL
+
+Soak five ounces of white bread--it may be stale bread--in cold water;
+then squeeze out every bit of water, put it in a bowl, add three-fourths
+cup of soft goose fat in small pieces, five whole eggs; one cup of
+flour, one-half cup of sugar, one-fourth cup of cracker meal, three
+apples and two pears cut in small pieces, two dozen raisins with the
+seeds removed, salt to taste, a tiny pinch of pepper, one-quarter
+teaspoon each of cinnamon and allspice. Mix all well together, and pour
+into an iron pan that has the bottom well covered with goose-fat; stick
+a few pieces of cut apple or pear in the top of the pudding. Pour a cup
+of cold water over all; place in the oven to bake. Bake slowly for five
+or six hours. If the water cooks out before it is ready to brown, add
+more. Bake brown, top and bottom.
+
+
+NOODLE KUGEL
+
+Cook three cups of broad noodles in salted boiling water ten minutes.
+Drain and add three-fourths cup of chicken or goose fat and four eggs,
+well beaten. Place in a well-greased iron pot and bake until the top of
+the kugel is well browned. Serve hot with raspberry jelly or stewed
+fruit of any kind.
+
+
+PEAR KUGEL
+
+Cream one cup of rendered fat with one cup of sugar, add one-half loaf
+of bread, previously soaked and pressed dry, a little salt, one-fourth
+cup of flour. Grease pudding-dish and put in alternate layers of the
+mixture and pears that have been boiled with water, sugar and claret.
+Bake slowly three hours.
+
+
+KRAUT KUGEL
+
+Chop up cabbage and let stew in fat slowly until quite brown. Do this
+the day previous to using. Next day mix in with the stewed cabbage
+one-fourth of a loaf of bread soaked in water and squeezed dry, one-half
+cup of flour, one-half cup of brown sugar, one-eighth pound of raisins,
+some finely chopped citron, one-fourth pound of almonds (mixed with a
+few bitter almonds), one-half teaspoon of salt, some cinnamon and
+allspice, about a teaspoon, juice and peel of one lemon and four eggs.
+Mix all thoroughly, pour into well-greased iron pan (kugel pot) and bake
+slowly.
+
+
+APPLE KUGEL
+
+Soak half a loaf of bread in water and squeeze dry, shave a cup of suet
+very fine and cut up some tart apples in thin slices. Add sugar,
+raisins, cinnamon, about one-quarter cup of pounded almonds and the
+yolks of three eggs. Mix all thoroughly. Add whites beaten to a stiff
+froth last. Bake one hour.
+
+
+RICE KUGEL
+
+Boil one cup of rice in water until done, then let it cool. In the
+meanwhile rub one-fourth cup of chicken-fat to a cream, add a scant cup
+of powdered sugar, a little cinnamon, the grated peel of one lemon, the
+yolks of three eggs, adding one at a time; one-half cup of raisins
+seeded, one-half pound of stewed prunes pitted, then add the cold rice.
+One-half cup of pounded almonds mixed with a few bitter ones improves
+this pudding. Serve with a pudding sauce, either wine or brandy. This
+pudding may be eaten hot or cold and may be either baked or boiled. If
+baked, one hour is required; if boiled, two hours; the water must be
+kept boiling steadily. Left-over rice may be used, butter instead of the
+fat, and the rice may be boiled in milk.
+
+
+APPLE SCHALET, No. 1
+
+Take one pound of fresh beef heart fat, shave it as fine as possible
+with a knife. Sift one quart of flour into a deep bowl, add two tumblers
+of ice-cold water, one tablespoon of brown sugar, a saltspoon of salt,
+then add the shaved heart fat and work well into the sifted flour. Put
+it on a pie-board and work as you would bread dough, with the palm of
+your hand, until it looks smooth enough to roll. Do not work over five
+minutes. Now take half of this dough, flour your pie-board slightly and
+roll out as you would pie dough, about once as thick. Grease a deep
+pudding-dish (an iron one is best), one that is smaller at the bottom
+than the top, grease it well, line the pudding-dish, bottom and sides,
+clear to the top, fill this one-third full with chopped tart apples,
+raisins, part of a grated lemon peel, citron cut quite fine, pounded
+almonds and melted drippings here and there. Sprinkle thickly with
+sugar, half brown and half white, and a little ground cinnamon. Moisten
+each layer with one-half wine-glass of wine. Now put another layer of
+dough, rolling out half of the remaining dough and reserving the other
+half for the top covering, fill again with apples, raisins, etc., until
+full, then put on top layer. Press the dough firmly together all round
+the edge, using a beaten egg to make sure of its sticking. Roll the side
+dough over the top with a knife and pour a cup of water over the pudding
+before setting it in the oven. Time for baking, two hours. If the top
+browns too quickly, cover.
+
+This advantage of this pudding is, it may be baked the day previous to
+using, in fact, it is better the oftener it is warmed over--always
+adding a cup of water before setting it in the oven. Before serving the
+pudding turn it out carefully on a large platter, pour a wine-glass of
+brandy which has been slightly sweetened over the pudding and light it,
+carry to the table in flames. A novice had better try this pudding
+plain, omitting the wine, brandy, almonds and citron, moistening with
+water instead of wine before baking. Almost as nice and very good for
+ordinary use. Some apples require more water than others, the cook
+having to use her own judgment regarding the amount required.
+
+
+APPLE SCHALET, No. 2
+
+Line an iron pudding-dish with schalet dough, greasing it well before
+you do so. Chop up some apples quite fine, put on the crust, also some
+raisins (seeded), sugar and cinnamon, then put another layer of pie and
+another layer of chopped apples, and so on until filled, say about three
+layers, the last being crust. Bake slowly and long until a nice dark
+brown.
+
+
+SCHALET DOUGH (MERBER DECK)
+
+Cream four tablespoons of drippings, add a pinch of salt, two
+tablespoons of granulated sugar, beat in well one egg, add one cup of
+sifted flour and enough cold water to moisten dough so that it can be
+rolled out--about three tablespoons will be sufficient; it depends on
+the dryness of the flour how much is required.
+
+
+NOODLE SCHALET
+
+Make the quantity of noodles desired, then boil. When done, drain
+through colander, pouring cold water over the noodles.
+
+When all the water has drained off, beat up three eggs in a large bowl,
+mix the noodles with the beaten eggs. Grease an iron pudding dish with
+plenty of goose grease or drippings, put in a layer of noodles, then
+sprinkle one-fourth cup of sugar, some pounded almonds, the grated peel
+of one lemon and a few raisins; sprinkle some melted fat over this, then
+add another layer of noodles, some more sugar and proceed as with the
+other layer until all the noodles are used. Bake two hours. Broad or
+fine noodles are equally good for this schalet. If desired, one tart
+apple chopped very fine may be added with the almonds.
+
+
+CARROT SCHALET
+
+Boil one pound of carrots, let them get perfectly cold before grating
+them. In the meanwhile cream a heaping tablespoon of drippings or
+chicken fat and four tablespoons of sugar, add gradually the yolks of
+four eggs, the grated peel of one lemon, one teaspoon of cinnamon, a
+little grated nutmeg, three tablespoons of flour, one teaspoon of
+baking-powder, pinch of salt, and the beaten whites last. Heat a few
+tablespoons of fat in a pudding dish, pour in the mixture and bake in a
+moderate oven one hour, then sprinkle sugar and cinnamon and return to
+oven for a few moments to brown. Serve hot.
+
+
+SEVEN LAYER SCHALET
+
+Take two cups of flour, one egg, three tablespoons of fat, one cup of
+water, a little sugar, pinch of salt, and knead lightly. Put dough aside
+in a cold place while you prepare a mixture of one cup of sugar, one and
+one-half teaspoons of cinnamon and three tablespoons of bread crumbs.
+Cut dough in seven pieces and roll out each piece separately. Place one
+layer on a greased baking-tin and spread the layer with melted fat and
+sprinkle with sugar and cinnamon; place upon this the second layer,
+sprinkle on this two ounces of sweet and bitter almonds which have been
+grated and mixed with sugar; over this place the third layer and spread
+with oil, sprinkle with cinnamon and sugar and one-half pound of
+cleaned, seedless raisins. Place the fourth layer on and spread with
+jelly and one-half pound of citron cut up very small. Cover over with
+another layer, spread fat and sprinkle with cinnamon and sugar and
+grated lemon peel and juice of lemon. Place the sixth layer and spread
+and sprinkle with sugar and cinnamon. Put on the last layer and spread
+with fat and sprinkle with sugar and cinnamon. Cut in four-cornered
+pieces and bake thoroughly and until a nice brown.
+
+This schalet may be made and left whole; a frosting put on top and when
+well baked will keep for a month or more.
+
+
+BOILED POTATO PUDDING
+
+Stir the yolks of four eggs with one-half cup of sugar, add one-half cup
+of blanched and pounded almonds; grate in the peel, also the juice of
+one lemon, one-half pound of grated potatoes that have been boiled the
+day before. Lastly add the stiffly beaten whites, some salt and more
+potatoes, if necessary. Grease your pudding-pan well, pour in the
+mixture and bake. Set in a pan of water in oven; water in pan must not
+reach higher than one-half way up the pudding-form. Bake one-half hour.
+Turn out on platter and serve with a wine, chocolate, or lemon sauce.
+One can bake in an iron pudding-form without the water.
+
+
+POTATO SCHALET
+
+Peel and grate five or six large potatoes and one onion. Soak some bread
+and two or three crackers. Press out the water and add to the potatoes
+and onion, salt to taste. Add two tablespoons of boiling fat and one
+beaten egg. Have plenty of hot fat in pan, put in the pudding, pour over
+it one cup of cold water. Bake in hot oven one hour.
+
+Two slices of white bread, one inch thick, will be sufficient bread for
+this schalet.
+
+
+SWEET POTATO PUDDING
+
+Take one quart of grated, raw sweet potatoes, one tablespoon leach of
+meat fat and chicken fat, one half pound of brown sugar, one-half pint
+of molasses, one and one-half pints of cold water, one saltspoon of salt
+and a little black pepper, grated orange peel, ginger, nutmeg and
+cinnamon to taste. Pour into greased baking-pan and bake until it
+jellies. Bake in moderate oven. May be eaten as a dessert, warm or cold.
+
+
+APPLE STRUDEL, No. 1
+
+Sift two cups of flour, add pinch of salt and one teaspoon of powdered
+sugar. Stir in slowly one cup of lukewarm water, and work until dough
+does not stick to the hands. Flour board, and roll, as thin as possible.
+Do not tear. Place a tablecloth on table, put the rolled out dough on
+it, and pull gently with the hands, to get the dough as thin as tissue
+paper.
+
+Have ready six apples chopped fine, and mixed with cinnamon, sugar,
+one-half cup of seedless raisins, one-half cup of currants. Spread this
+over the dough with plenty of chicken-fat or oil all over the apples.
+Take the tablecloth in both hands, and roll the strudel, over and over,
+holding the cloth high, and the strudel will almost roll itself. Grease
+a baking-pan, hold to the edge of the cloth, and roll the strudel in.
+Bake brown, basting often with fat or oil.
+
+
+APPLE STRUDEL, No. 2
+
+Into a large mixing bowl place one and one-half cups of flour and
+one-quarter teaspoon of salt. Beat one egg lightly and add it to
+one-third cup of warm water and combine the two mixtures. Mix the dough
+quickly with a knife; then knead it, place on board, stretching it up
+and down to make it elastic, until it leaves the board clean. Now toss
+it on a well-floured board, cover with a hot bowl and keep in a warm
+place. While preparing the filling lay the dough in the centre of a
+well-floured tablecloth on the table; roll out a little, brush well with
+some melted butter, and with hands under dough, palms down, pull and
+stretch the dough gently, until it is as large as the table and thin as
+paper, and do not tear the dough. Spread one quart of sour apples,
+peeled and cut fine, one-quarter pound of almonds blanched and chopped,
+one-half cup of raisins and currants, one cup of sugar and one teaspoon
+of cinnamon, evenly over three-quarters of the dough, and drop over them
+a few tablespoons of melted butter. Trim edges. Roll the dough over
+apples on one side, then hold cloth high with both hands and the strudel
+will roll itself over and over into one big roll, trim edges again. Then
+twist the roll to fit the greased pan. Bake in a hot oven until brown
+and crisp and brush with melted butter. If juicy small fruits or berries
+are used, sprinkle bread crumbs over the stretched dough to absorb the
+juices. Serve slightly warm.
+
+
+RAHM STRUDEL
+
+Prepare the dough as for Apple Strudel as directed in the foregoing
+recipe, drip one quart of thick sour milk on it lightly, with a large
+spoon, put one cup of grated bread crumbs over the milk, add two cups of
+granulated sugar, one cup of chopped almonds, one cup of raisins, and
+one teaspoon of cinnamon, roll and place in well-buttered pan, put small
+pieces of butter over the top, basting frequently. Serve warm with
+vanilla sauce. One-half this quantity may be used for a small strudel.
+
+
+CHERRY STRUDEL
+
+Make a dough of two cups of flour, a pinch of salt and a little lukewarm
+water; do not make it too stiff, but smooth. Slap the dough back and
+forth. Do this repeatedly for about fifteen minutes. Now put the dough
+in a warm, covered bowl and set it in a warm, place for half an hour. In
+the meantime stem and pit two quarts of sour cherries. Grate into them
+some stale bread (about a plateful); also the peel of half a lemon, and
+mix. Add one cup of sugar, some ground cinnamon and about four ounces of
+pounded sweet almonds, mix all thoroughly. Roll out the dough as thin as
+possible, lay aside the rolling-pin and pull, or rather stretch the
+dough as thin as tissue paper. In doing this you will have to walk all
+around the table, for when well stretched it will cover more than the
+size of an ordinary table. Pull off all of the thick edge, for it must
+be very thin to be good (save the pieces for another strudel). Pour a
+little melted goose-oil or butter over this, and sprinkle the bread,
+sugar, almonds, cherries, etc., over it; roll the strudel together into
+a long roll. Have ready a long baking-pan well greased with either
+butter or goose-fat; fold the strudel into the shape of a pretzel.
+Butter or grease top also and bake a light brown; baste often while
+baking. Eat warm.
+
+
+MANDEL (ALMOND) STRUDEL
+
+Prepare the dough as for Apple Strudel No. 2. Blanch one-half pound of
+almonds and grind, when dried beat the yolks of four eggs light with
+one-quarter pound of granulated sugar, add the grated peel of one lemon
+and mix in the almonds. Spread over the dough with plenty of oil, butter
+or fat and roll. Bake; baste very often.
+
+
+CABBAGE STRUDEL
+
+Heat one-half cup of goose-fat, add one medium-sized cabbage and let it
+simmer until done, stirring constantly to keep from burning. While
+cooling prepare strudel dough, fill with cabbage and one cup of raisins
+and currants mixed, two cups of granulated sugar, one-half cup of
+chopped almonds and one teaspoon cinnamon, roll and put little pieces of
+grease on top; bake in hot oven and baste frequently. The pans in which
+the strudel is baked must be greased generously. Serve this strudel hot.
+This strudel may be made for a milk meal by substituting butter for fat.
+
+
+QUARK STRUDEL (DUTCH CHEESE)
+
+Make a strudel or roley-poley dough and let it rest until you have
+prepared the cheese. Take half a pound of cheese, rub it through a
+coarse sieve or colander, add salt, the yolks of two eggs and one whole
+egg, sweeten to taste. Add the grated peel of one lemon, two ounces of
+sweet almonds, and about four bitter ones, blanched and pounded, four
+ounces of sultana raisins and a little citron chopped fine. Now roll out
+as thin as possible, spread in the cheese, roll and bake, basting with
+sweet cream.
+
+
+STRUDEL AUS KALBSLUNGE
+
+Wash the lung and heart thoroughly in salt water, and put on to boil in
+cold water, adding salt, one onion, a few bay leaves and cook until very
+tender. Make the dough precisely the same as any other strudel. Take the
+boiled lung and heart, chop them as fine as possible and stew in a
+saucepan with some fat, adding chopped parsley, a little salt, pepper
+and mace, or nutmeg, the grated peel of half a lemon and a little wine.
+Add the beaten yolks of two eggs to thicken, and remove from the fire to
+cool. Roll out the dough as thin as possible, fill in the mixture and
+lay the strudel in a well-greased pan; put flakes of fat on top and
+baste often. Eat hot.
+
+
+RICE STRUDEL
+
+Prepare the dough same as for Apple Strudel. Leave it in a warm place
+covered, until you have prepared the rice. Wash a quarter of a pound of
+rice in hot water--about three times--then boil it in milk until very
+soft and thick. Let it cool, and then add two ounces of butter, the
+yolks of four eggs, four ounces of sugar and one teaspoon of vanilla,
+some salt and the beaten whites of two eggs, mix thoroughly. When your
+dough has been rolled out and pulled as thin as possible, spread the
+rice over it and roll. Add pounded almonds and raisins if desired. Put
+in a greased pan and bake until brown, basting with sweet cream or
+butter.
+
+
+
+
+*CEREALS*
+
+
+The cereals are the most valuable of the vegetable foods, including as
+they do the grains from which is made nearly all the bread of the world.
+
+For family use, cereals should be bought in small quantities and kept in
+glass jars, tightly covered.
+
+Variety is to be found in using the different cereals and preparing them
+in new ways. Many cereals are improved by adding a little milk during
+the latter part of the cooking. Boiling water and salt should always be
+added to cereals, one teaspoon salt to one cup of cereal. Long cooking
+improves the flavor and makes the cereal more digestible.
+
+Cereals should be cooked the first five minutes over the fire and then
+over hot-water in a double boiler; if one cannot be procured, cook
+cereal in a saucepan set in a larger one holding the hot water.
+
+
+LAWS ABOUT CEREALS
+
+To discover if cereals such as barley, wheat, oats, farina or cornmeal
+are kosher, place them on a hot plate, if no worms or other insects
+appear they are fit to be eaten, if not, they must be thrown away.
+
+If flour is mildewed it must be destroyed.
+
+
+OATMEAL PORRIDGE
+
+As oatmeal is ground in different grades of coarseness, the time for
+cooking varies and it is best to follow the directions given on the
+packages. The meal should be cooked until soft, but should not be mushy.
+The ordinary rule is to put a cup of meal into two cups of salted
+boiling water (a teaspoon of salt), and let it cook in a double boiler
+the required time. Keep covered until done; then remove the cover and
+let the moisture escape.
+
+
+COLD OATMEAL
+
+Oatmeal is very good cold, and in summer is better served in that way.
+It can be turned into fancy molds or into small cups to cool, and will
+then hold the form and make an ornamental dish.
+
+
+OATMEAL WITH CHEESE
+
+Cook one cup of oatmeal overnight and just before serving add one
+tablespoon of butter and one cup grated cheese. Stir until the cheese is
+melted and serve at once.
+
+
+BAKED APPLE WITH OATMEAL
+
+Pare and core the apples and fill the core space with left-over oatmeal
+mush. Put the apples in a baking dish; sprinkle with sugar; pour a
+little water into the bottom of the pan and bake in a moderate oven
+until the apples are tender. Serve warm with cream for breakfast or
+luncheon.
+
+
+WHEAT CEREALS
+
+Wheat cereals, like oatmeal, are best cooked by following the directions
+on the package. Most of them are greatly improved by the addition of a
+little milk or by a few chopped dates or whole sultana raisins.
+
+
+CORNMEAL MUSH
+
+Mix together one cup of cornmeal and one teaspoon of salt, and add one
+cup of cold water gradually, stirring until smooth. Pour this mixture
+into two cups of boiling; water in a double boiler and cook from three
+to five hours. Serve hot with cream and sugar.
+
+
+SAUTED CORNMEAL MUSH
+
+Put left-over mush into a dish and smooth it over the top. When cold cut
+into slices one-half inch thick. Dip each slice into flour. Melt
+one-half teaspoon of drippings in a frying-pan and be careful to let it
+get smoking hot. Brown the floured slices on each side. Drain if
+necessary and serve on a hot plate with syrup.
+
+
+FARINA
+
+To one-half cup of farina take one teaspoon of salt; pour gradually into
+three cups of boiling water and cook the mixture in a double boiler for
+about one hour.
+
+
+HOMINY
+
+Get the unbroken hominy and after careful washing soak it twenty-four
+hours in the water. Cook one cup of hominy slowly in the same water in a
+covered vessel for eight hours or until all the water has been absorbed
+by the hominy; add two tablespoons of butter, one teaspoon of salt and
+two tablespoons of cream and serve as a vegetable or as a cereal with
+sugar and cream.
+
+
+MARMELITTA
+
+Take two cups of coarse cornmeal and four cups of cold water put on to
+boil; add one-half teaspoon of salt. Stir the cornmeal continually and
+when done place on platter, spread with butter, sharf cheese or any
+cheese such as pot or cream cheese. To be eaten warm.
+
+
+POLENTA
+
+Place one cup of yellow cornmeal and three cups of cold water in a
+double boiler, add one teaspoon of salt, one-half teaspoon of pepper and
+cook for forty minutes. While still hot add one and one-half cups of
+grated cheese to the mixture and heat until it melts. Turn the mixture
+into a greased bowl and allow it to set. The meal may be sliced an inch
+thick or cut with a biscuit cutter and then fried in hot vegetable oil.
+Serve with white or tomato sauce as desired.
+
+
+BARLEY, TAPIOCA, SAGO, ETC
+
+Add one teaspoon of salt to one quart of boiling water and pour
+gradually on one-half cup of barley or other hard grain and boil until
+tender, from one to two or more hours, according to the grain, and have
+each kernel stand out distinct when done. Add more boiling water as it
+evaporates. Use as a vegetable or in soups. Pearl barley, tapioca and
+sago cook quicker than other large grains.
+
+
+BOILED RICE
+
+Put one-half cup of rice in a strainer; place the strainer over a bowl
+nearly full of cold water; rub the rice; lift the strainer from the bowl
+and change the water. Repeat this until the water in the bowl is clear.
+Have two quarts of water boiling briskly, add the rice and one
+tablespoon of salt gradually so as not to stop the boiling; boil twenty
+minutes or until soft, do not stir; drain through a colander and place
+the colander over boiling water for ten minutes to steam. Every grain
+will be distinct. Serve as a vegetable or as a cereal with cream and
+sugar.
+
+
+RICE IN MILK
+
+Clean the rice as for boiling in water; and cook one-half cup of rice
+with one and one-half cups of hot milk and one-half teaspoon of salt,
+adding a few seeded or sultana raisins if desired. Serve hot like boiled
+rice or press into small cups, cool and serve with cream and sugar.
+
+
+RICE WITH GRATED CHOCOLATE
+
+Cook one-half cup of rice, place in hot serving dish, sprinkle
+generously with grated sweet chocolate; set in oven one minute and
+serve.
+
+
+STEAMED RICE
+
+Wash two cups of rice carefully put in double boiler; add eight cups of
+cold water and a pinch of salt and steam for two hours; do not stir.
+Serve with any kind of stewed fruit or preserve.
+
+
+APPLES WITH RICE
+
+Boil one cup of rice in water or milk; rub the kettle all over with a
+piece of butter before putting in the rice, season with salt and add a
+lump of butter. When cooked, add about six apples, pared, quartered and
+cored, sugar and cinnamon. This makes a nice side dish, or dessert,
+served with cream.
+
+
+BOILED RICE WITH PINEAPPLE
+
+Boil as much rice as desired and when done slice up the pineapple and
+add, with as much sugar as is required to sweeten to taste.
+
+
+BAKED RICE
+
+Arrange two cups of boiled rice in a baking dish in layers, covering
+each with grated cheese, a little milk, butter, salt and red pepper.
+Spread one cup of grated bread crumbs over all and bake in a moderate
+oven until the crumbs are browned.
+
+
+SWEET RICE
+
+Clean and wash one cup of rice. Put on to boil with cold water, add a
+pinch of salt. When done drain off the water, if any; add two cups of
+milk, stir in and let boil for five minutes. Dish up, then sprinkle
+sugar and cinnamon generously over the top. The yolk of an egg can be
+added just before serving if desired.
+
+
+EGGS BAKED IN RICE
+
+Line a buttered dish with steamed rice. Break the eggs in the centre,
+dot with butter, sprinkle with salt, pepper and bake in a moderate oven.
+
+
+RICE AND NUT LOAF
+
+Boil one-half cup of rice (brown preferred); drain and dry it. Mix with
+an equal quantity of bread crumbs. Add level teaspoon of salt and
+one-half saltspoon of black pepper. Stir in one cup of chopped
+nuts--pecans or peanuts. Add one tablespoon of chopped parsley and one
+egg. Mix thoroughly and pack in bread-pan to mold it. Turn it from pan
+into baking-pan and bake slowly three-quarters of an hour. Serve with
+cream sauce or puree of peas.
+
+
+PILAF
+
+Put two cups of water on to boil, add juice of two tomatoes and a pinch
+of salt. When boiling, add one cup of rice and let cook until the water
+has evaporated. Then add melted butter, mix well, and keep in warm
+place, covered, until ready to serve.
+
+
+SPANISH RICE
+
+Put one cup of washed rice in frying-pan with four or five tablespoons
+of poultry fat; add three onions chopped and two cloves of garlic minced
+fine. Fry ten minutes; add one red pepper or one canned pimento chopped,
+or one teaspoon of paprika, and three ripe tomatoes or two cups of
+strained tomatoes and one teaspoon of salt. Cook slowly about one hour,
+and as the water evaporates, add more boiling water to keep from
+burning.
+
+
+LEFT-OVER CEREALS
+
+Oatmeal, hominy, cracked wheat, and other cereals which are left over
+can be added next day to the fresh stock, for they are improved by long
+boiling and do not injure the new supply, or such as is left can be
+molded in large or in small forms, and served cold with cream, or milk
+and sugar. In warm weather cereals are nicer cold than hot. Cold hominy
+and mush, cut into squares and fried, so that a crisp crust is formed on
+both sides,--also hominy or farina, rolled into balls and fried,--are
+good used in place of a vegetable or as a breakfast dish.
+
+Any of the cereals make good pancakes, or a small amount added to the
+ordinary pancake batter improves it.
+
+
+
+
+*EGGS*
+
+
+Eggs and the foods into which they enter are favorite articles of diet
+in most households. They are an agreeable substitute for meat and even
+when high in price make a cheaper dish than meat.
+
+A fresh egg should feel heavy, sink in water, and when held to a bright
+light show a clear round yolk.
+
+
+TO PRESERVE EGGS
+
+In the early spring or fall when eggs are plentiful and at their best,
+pack them away for future use. Use strictly fresh eggs with perfect
+shells (no cracks). Buy water glass at drugstore. Use ten parts water to
+one of water glass. Boil water, when cool add water glass and beat well.
+Use an earthen jar or crock, pack in rows and pour over the liquid
+mixture to cover well. Place old plate over eggs in crock to keep them
+under water. Put cover on jar and keep in cool place. More eggs may be
+added at any time if well covered with the liquid mixture.
+
+For fifteen dozen eggs use one quart water glass.
+
+
+TO KEEP EGG YOLKS
+
+The yolks may be kept several days and be as if just separated from the
+whites if they are placed in a cup previously rinsed with cold water and
+a pinch of salt added to them. The cup must be closely covered with a
+wet cloth, and this must be changed and well rinsed in cold water every
+day.
+
+When whites are left over make a small angel cake or any of the cookies
+which require the whites of egg only.
+
+When yolks are left over use for making mayonnaise.
+
+
+POACHED OR DROPPED EGGS
+
+Fill a pan with boiling, salted water. Break each egg into a wet saucer
+and slip it into the water; set the pan back where water will not boil.
+Dip the water over the eggs with a spoon. When the white is firm and a
+film has formed over the yolk, they are cooked. Take them up with a
+skimmer, drain and serve hot, on toast. Season with salt.
+
+
+BOILED EGGS
+
+Soft-boiled eggs may be prepared in two ways. The eggs may be dropped
+carefully into boiling water and boiled three minutes, or they may be
+placed in a covered vessel of boiling water and allowed to stand in a
+warm place (but not on the stove) for ten minutes. Eggs prepared in this
+way are sometimes called "Coddled Eggs." They are much more delicate and
+digestible than the usual "Boiled Eggs."
+
+Hard-boiled eggs should be cooked in boiling water for fifteen or twenty
+minutes and then dropped in cold water to prevent the yolk from turning
+dark.
+
+
+SCRAMBLED EGGS
+
+Break into a bowl as many eggs as required, add salt and pepper. Have
+some very hot butter in the frying-pan on the stove; pour in the eggs,
+stir constantly until set, not stiff, and serve on a hot platter at
+once.
+
+
+FRIED EGGS
+
+Melt in a frying-pan a piece of butter, or fat for a meat meal. When
+hot, drop in the eggs, one at a time, being careful not to break the
+yolk. When the white of the egg is set they are done, though some
+persons like them turned over and cooked on the other side. Remove from
+the pan with a cake turner.
+
+
+BAKED EGGS
+
+Butter individual baking dishes and break an egg in each, being careful
+to keep the yolk whole. Put on each egg a bit of butter, a little pepper
+and salt. Bake in moderate oven from four to six minutes.
+
+
+BAKED EGGS WITH CHEESE
+
+Butter a baking dish of a size necessary for number of eggs desired,
+break eggs into dish, add salt, paprika, pepper to taste, one tablespoon
+of cream, and two tablespoons of grated cheese.
+
+Place dish in a pan of hot water in moderate oven for five minutes until
+eggs are set.
+
+
+TOMATO WITH EGG
+
+Cut top from tomatoes, remove seeds, put a raw egg in each tomato, dust
+with salt, pepper, and finely chopped parsley. Place in moderate oven
+until egg is set. Serve with cream sauce.
+
+
+BAKED EGG WITH TOMATOES
+
+Remove the skin from six fresh tomatoes or take one-half can of
+tomatoes, chop them and put them on stove and cook for twenty minutes;
+season with one tablespoon of chopped parsley, half an onion chopped,
+salt and pepper; thicken at the end of that time with one teaspoon of
+melted butter mixed with one tablespoon of flour. Put aside to cool.
+Then mix in the yolks of four eggs well beaten, and lastly cut and fold
+in the four whites. Butter a pudding dish and set this mixture in the
+oven in a pan of lukewarm water and bake in a moderate oven until a
+golden brown.
+
+
+PLAIN OMELET
+
+To make an omelet for breakfast or luncheon for two persons, take three
+eggs, three tablespoons of sweet milk and a saltspoon of salt. Whip the
+yolks of the eggs, the milk and salt to a light foam with an egg whip.
+Slowly add the yolk mixture to the whites of the eggs, which should be
+beaten to a stiff froth in a big bowl. After the yolks and milk are well
+whipped through the whites, beat the whole together for a few minutes
+with the egg-beater.
+
+In an omelet pan or a large frying-pan put a tablespoon of good butter.
+When the butter is bubbling hot, pour in the omelet mixture. Stir it
+lightly for the first minute with a broad-bladed knife, then stop
+stirring it; and, as the mixture begins to stiffen around the edge, fold
+the omelet toward the centre with the knife. As soon as it is properly
+folded, turn it over on a hot platter. Decorate with sprigs of parsley
+and serve.
+
+
+SWEET OMELET
+
+Six eggs, two tablespoons of flour, one cup of cold milk. Wet the flour
+with a little of the milk, then add the rest of the milk and the yolks
+of the eggs. Beat the whites of the eggs to a stiff froth and pour into
+the flour, milk and yolks. Put a piece of butter into a spider and let
+it get hot, but not so hot that the butter will burn. Then pour the
+mixture in and put in a moderate oven to bake in the spider. It takes
+about ten minutes to bake. Then slip a knife under it and loosen it and
+slip off on a large plate. Sift powdered sugar on top and serve with a
+slice of lemon.
+
+
+SWEET OMELET FOR ONE
+
+One egg, beat white separately, two tablespoons of cold sweet milk, a
+pinch of salt. Brown on both sides or roll, spread with compote or
+sprinkle powdered sugar thickly over it. Serve at once.
+
+
+SPANISH OMELET
+
+In a chopping bowl place two nice large ripe tomatoes, first peeling
+them; one large or two medium-sized white Texas onions, two sprigs of
+parsley, and one large green-bell pepper, first removing most of its
+seeds.
+
+Chop these ingredients well together quite fine, turn them into a
+saucepan and let them cook over rather a brisk heat until quite soft.
+Put no water in this mixture. Add a tablespoon of olive oil or of butter
+before it begins to cook and season well with salt and red pepper.
+
+Make the omelet the same as the plain one, but use water instead of milk
+in mixing it, and only use two tablespoons of water for the six eggs
+required.
+
+After the eggs are sufficiently beaten, mixed, and in the pan over the
+fire, and when the edges begin to stiffen, cover the surface of the
+omelet to within an inch of the edge with the cooked vegetables. Fold
+the omelet quickly and turn it on a hot platter. Pour around it all the
+vegetables left in the pan and serve.
+
+
+RUM OMELET
+
+Take six eggs, beat whites and yolks well, add a pinch of salt and a
+teaspoon of brandy. Fry in a spider quickly and spread with a compote of
+huckleberries or any other fruit. Roll up the omelet, pour a very small
+wineglass of rum over it, light it and serve at once.
+
+
+SWEET ALMOND OMELET
+
+Prepare one-half cup of sweet almonds, blanched, chopped fine and
+pounded smooth. Beat four eggs slightly, add four tablespoons of cream
+and turn it into a hot omelet pan on which you have melted one
+tablespoon, of butter. Cook carefully, drawing the cooked portion into
+the centre and tilting the pan to allow the liquid part to run over the
+bare pan. When nearly all set, sprinkle the almonds over the surface and
+turn the edges over until well rolled. Then slip it out on a hot dish
+and dredge with powdered sugar, and scatter several salted almonds over
+the top. Serve immediately.
+
+
+CORN OMELET
+
+Take one-half cup of canned corn and chop it very fine (or the same
+amount cut from the cob). Add to that the yolk of one egg, well beaten
+with pepper and salt to taste, and two tablespoons of cream. Beat the
+white of the egg very stiff and stir in just before cooking. Have the
+pan very hot and profusely buttered. Pour the mixture on, and when
+nicely browned, turn one half over the other, as in cooking other
+omelets.
+
+
+HERB OMELET
+
+Take six eggs and beat well in a bowl. Add two tablespoons of cold water
+and a quarter of a teaspoon of salt, a pinch of pepper, a teaspoon of
+chopped parsley, a quarter of a teaspoon of grated onion and a teaspoon
+of fine butter, shaved in little pieces. Mix well with a wooden spoon.
+Dissolve in the spider the butter and add at once the beaten eggs, etc.,
+inclining the spider to the handle for an instant and then shaking the
+omelet into the centre and turn up the right edge, then the left and fry
+briskly five minutes and serve.
+
+
+POACHED EGGS WITH FRIED TOMATOES
+
+Fry tomatoes (cut one-half inch thick) in butter, pepper and salt. Have
+prepared slices of bread cut round, and fried in butter. Put on a hot
+platter with a slice of tomato on each. Poach as many eggs as are
+required, in boiling salt water. Lift out very carefully, placing one
+egg on each tomato. Add to the gravy in which tomatoes were fried, two
+tablespoons of cream, one teaspoon of any pungent sauce, one teaspoon of
+mushroom catsup, juice of half a lemon, and a teaspoon of flour to
+thicken. Cook up once and pour over eggs. Serve very hot.
+
+
+EGGS POACHED IN TOMATO SAUCE
+
+Make a sauce of one tablespoon of butter, one tablespoon of flour, one
+and one-half cups of canned tomatoes rubbed through a strainer, a pinch
+of soda, salt, pepper and sugar to taste. When sufficiently cooked drop
+in the required number of eggs, cook until the white is firm, basting
+the eggs often with the sauce. When done, lift the eggs carefully to
+squares of toast and pour the sauce around them.
+
+
+EGGS PIQUANT
+
+Set to boil the following mixture: Pour into the kettle water to the
+depth of about one inch, adding a little salt and half a cup of vinegar.
+When this boils, break in as many fresh eggs, one at a time, as you
+desire to have. Do this carefully so as not to break the yolks. As soon
+as the whites of the eggs are boiled, take up carefully with a
+perforated skimmer and lay in cold water. Then remove to a large platter
+and pour over the following sauce: Strain the sauce the eggs were boiled
+in and set away until you have rubbed or grated two hard-boiled eggs,
+yolks only. Add a tablespoon of butter rubbed very hard and add also
+some sugar and part of the strained sauce. Boil up once and pour over
+the eggs. Garnish with parsley.
+
+
+OMELET SOUFFLE
+
+Yolks of six eggs and six tablespoons of powdered sugar, added
+gradually, and both beaten together until thick and smooth; juice of one
+lemon and a little grated rind; whites beaten as stiff as possible,
+stirred together. Put into a warm well-buttered dish; bake in quick oven
+ten minutes.
+
+
+WHITE SAUCE OMELET
+
+Make a white sauce of one tablespoon of butter blended with two
+tablespoons of flour, one-half teaspoon of salt, pinch of pepper and one
+teaspoon of sugar, adding one-half cup each of milk and cream. Beat the
+yolks of five eggs and stir them into the sauce, then add the stiffly
+beaten whites of the eggs, folding them in carefully. Melt two
+tablespoons of butter in the omelet pan, when it is hot put in the
+mixture and let it stand in a moderate heat for two minutes, place in a
+hot oven and cook until set. Remove from the oven, turn on a hot platter
+and serve.
+
+
+EGGS WITH CREAM DRESSING
+
+Blend two tablespoons of butter with three tablespoons of flour. Place
+on range and stir until the butter is melted. Add one and one-half cups
+of milk, stirring all the time until the mixture is thick; season with
+one teaspoon of salt and a few grains of pepper. Separate the whites of
+six hard-boiled eggs from the yolks. Chop the whites fine and add to the
+dressing. Arrange slices of toast on a hot platter, pour the dressing
+over them; force the yolks through a ricer onto the toast and dressing;
+serve hot.
+
+
+SCALLOPED EGGS
+
+Use above recipe and mix one cup of bread crumbs with one tablespoon of
+butter, sprinkle this over dish and bake fifteen minutes in a hot oven.
+
+
+EGGS A LA MEXICANA
+
+Boil six dried Spanish peppers twenty minutes. Drain, remove the seeds,
+and chop fine. Fry in butter half an onion and one clove of garlic. Add
+one cup of uncooked rice, cover with one cup of water and cook till
+tender. Add a lump of butter, salt, and, when done, cover with six eggs;
+then scramble all together. Serve on a hot dish.
+
+
+EGGS SPANISH
+
+Boil eggs hard; after cooling, remove shells and halve lengthwise. Cook
+for thirty minutes fresh or canned tomatoes with minced green onions,
+garlic, parsley, a laurel leaf, salt, pepper, and cayenne pepper to
+taste. Strain. Melt a slice of butter, add a little flour, and then add
+sauce gradually. Cook ten minutes; place eggs carefully in sauce and
+serve.
+
+
+FRESH MUSHROOMS WITH EGGS
+
+Peel nine good-sized mushrooms without using the stems and chop very
+fine; fry two tablespoons of butter and two finely chopped onions
+without browning. Add the mushrooms and steam them by covering the pan
+after seasoning with salt, pepper and paprika. Before serving, beat six
+whole eggs and scramble with the mushrooms. Serve on hot buttered toast.
+
+
+EGG RAREBIT
+
+Make a cream sauce. Grate one-half pound American and Swiss cheese
+mixed, or American alone; add to the sauce. Chop three hard-boiled eggs,
+add to the sauce, season with salt and pepper, and serve on buttered
+toast.
+
+
+KROSPHADA
+
+Place two sliced onions with two ounces each of sugar and spices, pepper
+and salt to taste, in a pint of pure malt vinegar and boil gently until
+the onions are nearly done. Let it cool a little and then stir in six
+beaten eggs and sufficient crumbled ginger-bread to make the whole quite
+thick. Place again over the fire for a few minutes, stirring frequently
+and mashing the mixture into a uniform paste, but be very careful that
+it does not boil.
+
+
+CURRIED EGGS
+
+Melt four tablespoons of butter in a frying-pan, add one onion chopped
+fine and cook until straw colored. Then add one tablespoon of curry
+powder. Make a smooth paste of one-fourth of a cup of water and two
+tablespoons of flour; add one tablespoon of lemon juice and one-half
+teaspoon of salt. Add to the first mixture; boil five minutes. Arrange
+six hard-boiled eggs in a border of rice and pour the dressing over all.
+
+
+FRICASSEED EGGS
+
+Take six hard-boiled eggs, remove shells. Roll them in flour, then in
+egg to which has been added one-half teaspoon of oil, one-half teaspoon
+of vinegar, a few drops of onion juice, one teaspoon chopped parsley, a
+little nutmeg and salt. When quite covered, roll in vermicelli that has
+been broken into fine bits and fry in deep beef drippings. Serve with
+the following sauce: One tablespoon of fat; one tablespoon of flour,
+browned together; add one-half cup of white wine and a cup of bouillon.
+Season with salt and cayenne and boil five minutes. Add one teaspoon
+each of chopped chives and parsley, some chopped olives and mushrooms;
+bring to a boil again and pour over the eggs.
+
+
+EGGS EN MARINADE
+
+Mix equal quantities of water and good meat gravy, two tablespoons each,
+with a teaspoon of vinegar and a seasoning of pepper and salt. Put in a
+stew-pan and stir in gradually two well-beaten, yolks of eggs. When it
+thickens and before it boils, have ready a half dozen nicely poached
+eggs and pour the sauce over them. Garnish with parsley.
+
+
+SCALLOPED EGGS (FLEISCHIG)
+
+Make a force-meat of chopped tongue, bread crumbs, pepper, salt, a
+little parsley, one tablespoon of melted fat, and soup stock enough to
+make a soft paste. Half fill patty-pans with the mixture. Break an egg
+carefully on the top of each, sprinkle with a little salt, pepper and
+cracker dust. Put in the oven and bake about ten minutes. Serve hot.
+
+
+SCRAMBLED EGGS WITH BRAINS
+
+Scald brains with hot water, clean and skin, and boil a few minutes in
+fresh water. Melt a little fat in skillet, put in brains, finely
+chopped, and stir well until dry and done. Add one teaspoon of chopped
+parsley, pinch of salt, and three eggs well-beaten. Stir with a fork
+until eggs are evenly cooked, put on hot platter, and serve immediately.
+
+
+SCRAMBLED EGGS WITH SAUSAGE
+
+Take one pound of cold, boiled sausage, skin and slice in half-inch
+pieces. Place in a frying-pan with two tablespoons of hot fat; brown on
+both sides a few minutes and just before serving add three eggs, beaten
+slightly; mix; and cook until the eggs are set and serve immediately.
+
+Chopped tongue root may be used instead of sausage.
+
+
+SMOKED BRISKET OF BEEF AND EGGS
+
+Take slices of smoked breast of beef, brown in frying-pan; place on hot
+platter. Slip as many eggs as are needed in frying-pan and cook gently
+by dripping the hot fat over them until done. Place carefully on the
+beef slices and serve at once.
+
+
+
+
+*CHEESE*
+
+
+Cheese should not be tightly covered. When it becomes dry and hard,
+grate and keep covered until ready to use. It may be added to starchy
+foods.
+
+Care should be exercised in planning meals in which cheese is employed
+as a substitute for meat. As cheese dishes are inclined to be somewhat
+"heavy," they should be offset by crisp, watery vegetables, water cress,
+celery, lettuce, fruit salads and light desserts, preferably fresh or
+cooked fruit. Another point, too, is to be considered. Whether raw or
+cooked, cheese seems to call for the harder kinds of bread--crusty rolls
+or biscuits, zwieback, toast, pulled bread or hard crackers.
+
+A soft, crumbly cheese is best for cooking.
+
+Cheese is sufficiently cooked when melted, if cooked longer it becomes
+tough and leathery.
+
+Baking-soda in cheese dishes which are cooked makes the casein more
+digestible.
+
+
+COTTAGE CHEESE (POT CHEESE)
+
+Heat sour milk slowly until the whey rises to the top; pour it off, put
+the curd in a bag and let it dry for six hours without squeezing it.
+Pour it into a bowl and break it fine with a wooden spoon. Season with
+salt. Mold into balls and keep in a cool place. It is best when fresh.
+
+
+KOCH KAESE (BOILED CHEESE)
+
+Press one quart of fine cottage cheese through a coarse sieve or
+colander and set it away in a cool place for a week, stirring it once or
+twice during that time; when it has become quite strong, stir it smooth
+with a wooden or silver spoon; add a saltspoon of salt and one-fourth as
+much of caraway seed, yolks of two eggs and an even tablespoon of flour
+which has been previously dissolved in about one-half cup of cold milk;
+stir the flour and milk until it is a smooth paste, adding a lump of
+butter, about the size of an egg; add all to the cheese. Put the cheese
+on to boil until quite thick; stirring occasionally; boil altogether
+about one-half hour, stirring constantly the last ten minutes; the
+cheese must look smooth as velvet. Pour it into a dish which has been
+previously rinsed in cold water. Set it away in a cool place; to keep it
+any length of time, cover it with a clean cloth which has been dipped in
+and wrung out of beer. This cheese is excellent for rye bread
+sandwiches.
+
+
+A DELICIOUS CREAM CHEESE
+
+Sweet milk is allowed to stand until it is like a jelly, but does not
+separate. Then it is poured into a cheese-cloth bag and hung up to drain
+until all the water is out of it and only the rich creamy substance
+remains. Sometimes it takes from twelve to twenty-four hours. At the end
+of this time the cheese is turned from the bag into a bowl; then to
+every pint of the cheesy substance a tablespoon of butter is added and
+enough salt to season it palatably. Then it is whipped up with a fork
+until it is a smooth paste and enough put on a plate to make a little
+brick, like a Philadelphia cheese. With two knives, one in each hand,
+lightly press the cheese together in the shape of a brick, smooth it
+over the top and put it away to cool. One quart of rich sour milk will
+make a good sized cheese.
+
+
+CHEESE BALLS, No. 1
+
+Take one cake of cream cheese, one-quarter of a pound of chopped figs,
+one-quarter of a pound of chopped walnuts, roll into balls and serve on
+lettuce leaves.
+
+
+CHEESE BALLS, No. 2
+
+Mix one cake Neufchatel cheese, a piece of butter the size of the
+cheese, one tablespoon of cream, one-quarter teaspoon of salt and six
+dashes of Tabasco Sauce and form one large ball or several small ones
+and roll in chopped pecan nuts.
+
+
+CHEESE SOUFFLE
+
+Dissolve one and one-half tablespoons of butter, add one tablespoon of
+flour, stir until it loosens from the pan; add one and one-half cups of
+rich milk, pepper and salt. Take from the fire, add gradually four egg
+yolks and three-quarters of a cup of grated cheese, then the stiffly
+beaten whites of eggs. Bake in a hot oven in china ramekins about
+fifteen minutes and serve immediately.
+
+
+CHEESE TIMBALS FOR TWELVE PEOPLE
+
+Take one pint of milk, four tablespoons of flour, and use enough of the
+milk to dissolve the flour, the balance put in double boiler; when it
+boils, add the dissolved flour, then add one-quarter pound imported
+Swiss cheese grated. Let these two boil for fifteen minutes; when cool,
+add the yolks of four eggs; drop one in at a time and beat, then strain
+through a fine sieve about ten minutes before you put in the pans; beat
+the whites of two eggs and put in the above and mix; grease timbal
+forms, fill three-quarters full only; bake in pan of boiling water
+twenty minutes. Let them stand about two minutes, turn out on little
+plates, and serve with tomato sauce, a sprig of parsley put on top of
+each one.
+
+
+WELSH RAREBIT
+
+Melt one tablespoon of butter, add two cups finely cut American cheese,
+when it melts add one-half cup of milk or stale beer, keep stirring
+until it is smooth. Add one-half teaspoon of English mustard, two beaten
+eggs. Cook one minute longer and salt to taste. Serve on toast.
+
+
+GOLDEN BUCK
+
+One pound of cheese, one-eighth pound of butter, one-half glass of ale,
+one teaspoon of mustard, one egg (well beaten), and salt and paprika.
+Put butter in pan, and when melted add cheese cut up or grated; stir,
+and as cheese melts, add ale. When it begins to bubble, add egg well
+beaten. Stir continually to keep from getting stringy. In two or three
+minutes it will be ready to serve. Pour over hot buttered toast. This
+quantity is sufficient for four persons.
+
+
+CHEESE BREAD
+
+Take six thick slices of stale bread, well buttered; cut them in two;
+dip into milk; then place in a baking dish, with alternating layers of
+thinly sliced cheese, having cheese for top. Add half a cup of milk,
+into which a half teaspoon of dry mustard has been put. Bake in quick
+oven fifteen minutes. Serve at once.
+
+
+GREEN CORN, TOMATOES AND CHEESE
+
+Into one tablespoon of melted butter stir two cups of grated cheese
+until it, too, is melted. Add three-quarters of a cup of canned or
+grated fresh corn, one ripe green pepper, stir them, add one egg yolk
+mixed with one-half cup of tomato puree, one teaspoon of salt, one-half
+teaspoon of paprika. Toast five slices of bread and pour this mixture
+over it. Serve hot.
+
+
+RICE AND CHEESE
+
+Melt two ounces of butter in a stew-pan; fry in the buttery finely
+minced onion. When this is of a nice golden color stir into it a
+quarter of a pound of well-boiled rice. Work it well with a fork and
+then pour all into a buttered pie dish. Dredge over with a good coating
+of grated cheese, sprinkle the surface with melted butter and bake until
+nicely browned.
+
+
+MACARONI AND CHEESE
+
+Break three ounces of macaroni--noodles or spaghetti answer equally
+well--into small pieces, boil in rapidly boiling salted water; when
+tender drain off the water and add half a pint of milk; cook slowly till
+the macaroni has absorbed most of the milk. To half a pint of thick
+white sauce add two ounces of grated cheese and mix with the macaroni;
+last of all add two well-beaten eggs. Butter a pudding mold, sprinkle it
+with browned bread crumbs and pour in the macaroni mixture; steam gently
+for about half an hour, turn out and fill the centre with stewed
+tomatoes and mushrooms.
+
+
+CHEESE OMELET
+
+Cook in double boiler one cup of milk, add one tablespoon of butter, one
+tablespoon of flour blended together and cook till thick; one cup of
+cheese cut up added, and stir till dissolved. Remove from fire and stir
+in yolks of four eggs beaten, one-half teaspoon of salt (pepper). Fold
+in whites of four eggs beaten stiff and a pinch of baking powder. Bake
+in a buttered dish one-half hour.
+
+
+CHEESE AND SWEET GREEN PEPPERS
+
+Cheese and peppers make a very nice combination. Melt two ounces of
+cheese, add a tablespoon of chopped peppers and the same amount of
+butter, a little paprika, salt, and if liked, mustard. When the
+ingredients have been well blended pour the mixture on hot buttered
+toast and serve.
+
+
+CHEESE FONDUE
+
+Soak one-half cup of bread crumbs in one scant cup of milk; dissolve a
+speck of bicarbonate of soda in a drop of hot water and add to the milk,
+one egg, yolk and white beaten separately, one-half cup of dry cheese
+grated, one tablespoon of butter, salt and pepper to taste, beat well,
+pour into a well buttered baking dish, strew dry crumbs moistened with
+butter over the top, and bake in a hot oven until light brown. Serve at
+once in the dish in which it is baked.
+
+
+TOMATOES, EGGS AND CHEESE (HUNGARIAN STYLE)
+
+Place two tablespoons of butter in a pan (after having the water boil to
+heat the pan). Let butter melt, add one small onion chopped fine and
+cook until soft, a pint of tomatoes strained and let come to a boil; add
+one-half pound mild cheese cut fine; and stir until smooth. Break in
+three eggs and stir hard until eggs are done. Serve on buttered toast.
+
+
+CRACKERS AND CHEESE
+
+Split in two some Bent's water biscuits; moisten them with hot water and
+pour over each piece a little melted butter and French mustard; then
+spread with a thick layer of grated cheese; sprinkle with paprika or
+cayenne. Place them in a hot oven until the cheese is soft and creamy.
+
+
+RAMEKINS OF EGG AND CHEESE
+
+Beat three new-laid eggs and blend thoroughly with two ounces of grated
+cheese and one ounce of partly melted butter. Place the mixture in
+little pans or saucers and bake in the oven.
+
+
+
+
+*BREAD*
+
+
+Home-made bread is very much more palatable and more nutritious than
+baker's bread and it is worth while to spend time and effort in its
+preparation.
+
+To make good bread, it is necessary to have good flour, fresh yeast and
+the liquid used in moistening must be neither too hot nor too cold or
+the bread will not rise properly.
+
+
+FLOUR
+
+The housekeeper should know about the different kinds of flour. We get
+the bread flour from the spring wheat; the pastry flour from the winter
+wheat.
+
+Bread flour contains more gluten than pastry flour and is used for bread
+on that account. Pastry flour having less gluten and slightly more
+starch is more suitable for pastry and cake mixtures and is used
+wherever softness and lightness are desired.
+
+Graham flour is the whole kernel of wheat ground.
+
+Entire wheat flour is the flour resulting from the grinding of all but
+the outer layer of the wheat.
+
+Rye flour is next best to wheat flour for bread making, but is generally
+combined with wheal flour, since by itself it makes a sticky bread.
+
+Cornmeal is also combined with wheat flour.
+
+Variety bread is composed of bread flour, rye flour and cornmeal
+combined in one loaf.
+
+If flour is musty; it is not kosher and must be destroyed. Keep flour
+either in tins or barrels in a dry atmosphere.
+
+
+YEAST
+
+In cities where fresh compressed yeast can be obtained, it is not worth
+while to prepare one's own.
+
+Compressed yeast is always in proper condition to use until it becomes
+soft, often the yeast cakes are slightly discolored, but this does not
+affect the yeast, being caused by the oxidation of the starch in the
+cake.
+
+Keep yeast in cool place.
+
+
+HOME MADE YEAST
+
+Grate six large raw potatoes, have ready a gallon of water in which you
+have boiled one and one-half cups of hops. Strain through a fine hair
+sieve, boiling hot, over the potatoes, stirring well, or the mixture
+will thicken like starch. Add a scant cup of sugar and one-half cup of
+salt. When cold, add a yeast cake or a cup of fresh yeast. Let it stand
+until a thick foam rises on the top. Bottle in a few days. If kept in a
+cool place, this yeast will last a long time. Use one cup of yeast for
+one large baking. In making yeast, from time to time, use a cup of the
+same with which to start the new yeast.
+
+One cup of liquid yeast is equal to one cake of compressed yeast.
+
+When yeast is not obtainable to start the fermentation in making yeast,
+mix a thin batter of flour and water, and let it stand in a warm place
+until it is full of bubbles. This ferment has only half the strength of
+yeast so double the amount must be used.
+
+
+TO MAKE BREAD
+
+Try the yeast always by setting to raise in a cup of lukewarm water or
+milk, if you use compressed yeast add salt and sugar.
+
+If it rises in the course of ten or fifteen minutes, the yeast is fit to
+use. In making bread always use sifted flour. Set a sponge with lukewarm
+milk or water, keeping it covered in a warm place until very light, then
+mold this sponge by adding flour, until very light into one large ball,
+then knead well and steadily for twenty minutes. Set to rise again in a
+warm place free from drafts, and when it has risen to double its former
+bulk, take a knife, cut through the dough in several places, then place
+this dough on a baking board which has been sprinkled with flour. Work
+with the palm of the hand, always kneading towards the centre of the
+ball (the dough must rebound like a rubber ball). When this leaves the
+board and the hands perfectly clean the dough may be formed into loaves
+or rolls.
+
+Place in pan, greased slightly with a good oil, let rise until the
+imprint of the finger does not remain, and bake.
+
+The oven for baking bread should be hot enough to brown a teaspoon of
+flour in five minutes.
+
+If baked in a coal range, the fire must be just the proper heat so as
+not to have to add fuel or shake the stove.
+
+If baked in a gas range, light oven to full heat five minutes before
+putting the bread in the oven, and bake in a moderately hot oven
+forty-five minutes, unless the loaves are very large when one hour will
+be the proper time.
+
+When taken from the oven, the bread may be wrapped in a clean towel
+wrung out of warm water (this prevents the crust from becoming hard);
+place bread in slanting position or allow it to cool on a wire rack.
+
+
+WHITE BREAD
+
+Set the dough at night and bake early in the morning; take one-half cake
+of compressed yeast, set in a cup of lukewarm milk or water adding a
+teaspoon of salt and a tablespoon of sugar. Let this rise, if it does
+not, the yeast is not fresh or good. Measure eight cups of sifted flour
+into a deep bread bowl, add one teaspoon of salt; make a depression in
+the centre, pour in the risen yeast and one cup of lukewarm milk or
+water. In winter be sure that the bowl, flour, milk, in fact everything
+has been thoroughly warmed before mixing. Mix the dough slowly with a
+wooden spoon and then knead as directed.
+
+This amount will make two loaves, either twisted or in small bread pans.
+Bake forty-five minutes in a moderate oven.
+
+If the bread is set in the morning use a cake of compressed yeast and
+bake the loaves in the afternoon.
+
+
+INDIVIDUAL LOAVES
+
+Make dough according to the above recipe. Work small pieces of dough
+into strands a finger long, and take three strands for each loaf. Make
+small as possible, brush with beaten egg; or sweetened water and
+sprinkle with poppy seed (mohn). Allow them to rise before setting them
+in the oven. These are called "Vienna loaves" and are used at weddings,
+parties and for the Succoth festival in the Succah.
+
+If one-half cake of yeast has been used, the half cake of yeast which is
+left over, can be kept in good condition several days by rewrapping it
+in the tinfoil and keeping it in a cool, dry place.
+
+
+BUTTERBARCHES
+
+Dissolve one cake of compressed yeast in one-half cup of lukewarm milk,
+add a teaspoon of salt, and a tablespoon of sugar and let it rise. Then
+make a soft dough of eight cups of sifted flour and as much milk as is
+required to work it, about two cups; add the yeast, one-half cup of
+sugar, four tablespoons of butter dissolved in the warm milk, the grated
+peel of a lemon, two or three dozen raisins seeded, and two eggs well
+beaten. Work this dough perfectly smooth with the palm of your hand,
+adding more flour if necessary. It is hardly possible to tell the exact
+amount of flour to use; experience will teach you when you have added
+enough. Different brands of flour vary, some being drier than others.
+Work the dough as directed, set it aside covered until it is double the
+bulk of the original piece of dough. Then work again and divide the
+dough into two parts, and divide each of the pieces of dough into three
+parts. Work the six pieces of dough thoroughly and then roll each piece
+into a long strand; three of which are to be longer than the other
+three. Braid the three long strands into one braid (should be thicker in
+the centre than at the end), and braid the shorter strands into one
+braid and lay it on, top of the long braid, pressing the ends together.
+Butter a long baking-pan, lift the barches into the pan and set in a
+warm place to rise again for about one-half hour. Then brush the top
+with beaten egg and sprinkle poppy seed all over the top. Bake in a
+moderate oven one hour.
+
+
+BARCHES
+
+These are to be used for a meat meal and are made in the same manner as
+butter barches, omitting the milk and butter; use water and a little
+shortening of dripping or rendered fat or a vegetable oil; grate a dozen
+almonds (blanched) and add with two well-beaten eggs, one-half cup of
+sugar, salt, raisins and the grated peel of one lemon. Work just as you
+would butter barches. Bake one hour in moderate oven. Wrap in a damp,
+clean towel as soon as baked to prevent the crust from becoming too
+hard.
+
+
+POTATO BREAD
+
+Add one medium-sized mashed boiled potato to any of the foregoing
+recipes. This will give a more moist bread, which retains its freshness
+longer.
+
+
+GRAHAM BREAD
+
+Dissolve one cake of compressed yeast and four tablespoons of light
+brown sugar or molasses in one cup of lukewarm water and one cup of milk
+which has been scalded and cooled to lukewarm. Add two tablespoons of
+melted butter, then four cups of Graham flour and one cup of white flour
+(sifted), adding flour gradually, and one teaspoon of salt. Knead
+thoroughly, being sure to keep dough soft. Cover and set aside in a warm
+place to rise for about two hours. When double in bulk, turn out on
+kneading board, mold into loaves, and place in well-greased pans, cover
+and set to rise again--about one hour or until light. Bake one hour, in
+a slower oven than for white bread. If wanted for overnight use one-half
+cake of yeast and an extra half teaspoon of salt.
+
+
+GLUTEN BREAD
+
+Dissolve one cake of compressed yeast and one tablespoon of sugar in one
+cup of milk, scalded and cooled, and one cup of lukewarm water; add one
+level tablespoon of butter then three cups of gluten flour gradually,
+and one teaspoon of salt. Knead thoroughly until smooth and elastic;
+place in well-greased bowl; cover and set aside in a warm place, free
+from draught, to rise until light, which should be in about two hours.
+Mold into loaves; place in greased pans, filling them half full. Cover,
+let rise again, and when double in bulk, which should be in about one
+hour, bake in moderate oven forty-five minutes.
+
+This will make two one-pound loaves. For diet use omit shortening and
+sugar.
+
+
+RAISIN BREAD
+
+Make dough as directed for Butterbarches, using one-quarter cup of
+raisins and omitting the lemon and egg. Form in loaves, fill
+well-greased pans half full; cover and let rise until light; about one
+hour. Glaze with egg diluted with water, and bake forty-five minutes.
+
+
+ROLLED OATS BREAD
+
+Pour two cups of boiling water over two cups of rolled oats, cover and
+let stand until lukewarm. Dissolve one cake of compressed yeast and
+one-fourth cup of brown sugar in one-half cup of lukewarm water, add two
+tablespoons of shortening, the oatmeal and the water in which it has
+been swelling. Beat well, add about three cups of flour to make a dough,
+also add one teaspoon of salt. Let rise until it doubles in bulk. Mold
+into two loaves in pan and bake forty-five minutes.
+
+
+POTATO-RYE BREAD
+
+Cook one quart of potatoes diced, in boiling water until tender. Strain,
+reserving potato water. Measure and add enough more water to make three
+cups. Let come to a boil, add one-quarter cup of salt, and very
+gradually one and one-quarter cups of cornmeal. Cook two minutes,
+stirring constantly until thick. Remove from fire, add two tablespoons
+of any kind of fat, the potatoes riced or mashed and when cooled two
+cups of flour; then one tablespoon of sugar and one cake of yeast
+dissolved in one cup of lukewarm water. Mix and knead to a stiff dough
+adding wheat flour to keep it from sticking. Cover, set aside in a warm
+place overnight, or until double its bulk. Shape into four loaves, let
+rise again; bake in a moderate oven one hour or more, until well done.
+Glaze with egg diluted with water before putting in the oven. These
+loaves will keep moist one week.
+
+
+RYE BREAD (AMERICAN) No. 1
+
+Dissolve one cake compressed yeast in two cups of lukewarm water and one
+cup of milk which has been scalded and cooled; or if so desired the milk
+may be omitted and all water used; add two and one-half cups of rye
+flour or enough to make a sponge. Beat well; cover and set aside in a
+warm place, free from draught, to rise about two hours. When light add
+one and one-half cups of sifted white flour, one tablespoon of melted
+butter or oil, two and one-half cups of rye flour to make a soft dough
+and last one tablespoon of salt. Turn on a board and knead or pound it
+five minutes. Place in greased bowl; cover and let rise until double in
+bulk--about two hours. Turn on board and shape into loaves; place in
+floured shallow pans; cover and let rise again until light--about one
+hour. Brush with white of egg and water, to glaze. With sharp knife cut
+lightly three strokes diagonally across top, and place in oven. Bake in
+slower oven than for white bread. Caraway seeds may be used if desired.
+
+By adding one-half cup of sour dough, left from previous baking, an acid
+flavor is obtained, which is considered by many a great improvement.
+This should be added to the sponge.
+
+
+RYE BREAD, No. 2
+
+Sift three cups of rye flour, three cups of wheat flour and two
+teaspoons of salt in a bowl. Dissolve one-half cake of compressed yeast
+or any other yeast in two cups of lukewarm water. When the yeast is
+dissolved pour it into the flour and make into a dough. Lay it on a
+kneading board, and knead until smooth and elastic, put it back into the
+bowl, cover with a towel, and set aside overnight to rise. Next morning,
+lay the dough on a biscuit or kneading board again and knead well. Make
+into a loaf, put into a pan, and when well risen, moisten the top with a
+little cold water and bake in a moderate oven.
+
+
+ZWIEBEL PLATZ
+
+Take a piece of rye bread dough. After it has risen sufficiently roll
+out quite thin, butter a long cake pan and put in the rolled dough.
+Brush with melted butter; chop some onions very fine, strew thickly on
+top of cake, sprinkle with salt, put flakes of butter here and there.
+Another way is to chop up parsley and use in place of onions. Then
+called "Petersilien Platz."
+
+
+VARIETY BREAD
+
+Dissolve one cake of compressed yeast in two cups of lukewarm water or
+milk, add two teaspoons of salt, three cups of bread or wheat flour, one
+cup of cornmeal, one cup of rye flour and one-half cup of dark molasses,
+and mix very thoroughly. Let rise, shape into loaves, let rise again and
+bake in a moderate oven for forty-five minutes.
+
+
+ROLLS
+
+Take bread dough, when ready to shape into loaves and make a long even
+roll. Cut into small even pieces, and shape with thumb and fingers into
+round balls. Set close together in a shallow pan, let rise until double
+the bulk, and bake in a hot oven from ten to twenty minutes. If crusty
+rolls are desired, set apart in a shallow pan, bake well, and cool in
+draft.
+
+
+TEA ROLLS
+
+Scald one cup of milk and when lukewarm dissolve one cake of compressed
+yeast and add one and one-half cups of flour. Beat thoroughly, cover and
+allow to stand until light. Add one-quarter cup of sugar, one and
+one-half teaspoons of salt, two eggs, one-third cup of butter and enough
+flour to knead. Allow to rise again until light. Shape into round or
+small oblong finger rolls, and place in buttered pans close together,
+when light bake in hot oven.
+
+
+CRESCENT ROLLS
+
+Take bread or kitchen dough, and when well risen, toss on floured baking
+board, roll into a square sheet, one-quarter inch thick. Spread with
+melted butter, and cut into six-inch squares, then cut each square into
+two equal parts through opposite corners, thus forming two triangles.
+Roll over and over from the longest side to the opposite corner and then
+shape the rolls into half moons or crescents. Place in floured or
+greased pans, rather far apart; brush with beaten yolk to which a little
+cold water has been added and sprinkle tops of crescents or horns with
+poppy seed. Set in warm place to and, when double its bulk, bake in hot
+oven until brown and crusty.
+
+
+BUNS
+
+Make same as tea rolls. When well risen mold into small round buns;
+place in well-greased pans, one inch apart. Coyer set aside to rise
+until light--about one hour. Brush with egg diluted with water; bake
+twenty minutes, just before removing from the oven, brush with sugar
+moistened with a little water.
+
+
+RAISIN OR CURRANT BUNS
+
+Boil two large potatoes and strain the water into a pitcher, dissolve
+two-thirds cake of yeast in a cup. Put potatoes in a pan with a cup of
+sugar; large lump of butter, and teaspoon of salt. The heat of potatoes
+will melt the sugar and butter. Mash with large masher to a cream; pour
+in rest of potato water, add pint of flour and mix together. Then cover
+and set in a warm place all night. In the morning add more flour, mix
+quickly and put currants or raisins in as you turn the dough. This will
+keep them from settling in the bottom of the bread. Put in hot pans and
+bake in a hot oven. This makes a delicious holiday bread. Eat with
+butter, hot or cold.
+
+
+BREAD STICKS
+
+Take pieces of raised bread dough, roll three-eighths inch thick and
+four or five inches long. Place in floured pan, far apart, brush tops
+with beaten yolk and poppy seed. Let rise, bake in a hot oven until
+brown.
+
+
+FRENCH ROLLS
+
+Prepare the yeast as for bread and work just the same; add one-quarter
+cup of butter, one-quarter cup of sugar, one whole egg and one egg yolk
+beaten very light, flavor with mace or a few gratings of lemon peel;
+work until it leaves the hand perfectly clean, then form into rolls, let
+raise, brush with beaten egg, place rolls in pan close together and
+bake.
+
+
+BUTTERED TOAST
+
+Slice even slices of baker's bread, not too thin, put in biscuit pan on
+the top rack of a very hot oven, brown nicely on one side, then turn and
+brown on the other, spread with butter, and a little powdered sugar, if
+desired, and serve at once. Or put the slices on a long fork, hold
+before a red coal fire, without flame, toast on both sides and proceed
+as above.
+
+
+MILK OR CREAM TOAST
+
+Toast as many slices of stale light bread as desired a light brown. Heat
+milk or cream, allowing one-half cup for each slice, add small lump of
+butter. When just at the boiling point, pour over bread which has been
+placed in dish, sprinkle with sugar and cinnamon, cover, and serve
+immediately. Nice for invalids.
+
+
+CINNAMON TOAST FOR TEA
+
+Bread cut thin and browned, but not dried.
+
+Butter the toast while very hot, thinly and evenly, and sprinkle over
+each piece some powdered cinnamon and sugar.
+
+
+ARME RITTER
+
+Beat two eggs slightly, add one-half teaspoon of salt and two-thirds cup
+of milk; dip six slices of stale bread in the mixture. Have a griddle
+hot and well buttered; brown the bread on each side. Serve hot with
+cinnamon and sugar or a sauce.
+
+
+
+
+*COFFEE CAKES (KUCHEN)*
+
+
+RENDERED BUTTER
+
+Procure as much country or Western butter as desired, you may get
+several pounds of it when it is cheap during the summer; or any butter
+unfit for table use may be made sweet and good for cooking purposes and
+will last for months, if prepared in the following manner: Place the
+butter in a deep, iron kettle, filling only half full to prevent boiling
+over. Set it on the fire where it will simmer slowly for several hours.
+Watch carefully that it does not boil over. Do not stir it, but from
+time to time skim it. When perfectly clear, and all the salt and
+sediment has settled at the bottom, the butter is done. Set aside a few
+minutes, then strain into stone jars through a fine sieve, and when cold
+tie up tightly with paper and cloth. Keep in a cool, dry place.
+
+
+COFFEE CAKE (KUCHEN) DOUGH
+
+Soak one-half ounce of yeast in one-half cup of lukewarm milk; when
+dissolved put in a bowl, or round agate pan, and stir in one cup of
+sifted flour, one teaspoon of sugar and one-fourth teaspoon of salt, mix
+thoroughly, and put in a warm place (not hot) to rise, from one to two
+hours.
+
+When well risen, cream well together one cup of sugar and three-fourths
+cup of butter, then add three eggs, five cups of sifted flour, one cup
+of milk and one teaspoon of salt, mix together until light, then stir in
+the risen yeast, and with a spoon work well for ten minutes, and set
+aside to rise again, five or six hours or all night. Dough should not be
+very stiff. When well risen it can be used for cinnamon cake, pies or
+pocket books. This recipe makes one large cinnamon cake, three pies, and
+about one dozen pocket books. If set at night use half the quantity of
+yeast.
+
+
+KAFFEE KUCHEN (CINNAMON)
+
+Butter long and broad cake-pans thoroughly, roll out enough dough to
+cover them, and let it rise about half an hour before baking, then brush
+it well with melted butter. Sprinkle sugar and cinnamon on top and some
+chopped almonds. Take a small lump of butter, a very little flour, some
+sugar and cinnamon and rub it between the hands until it is like lumps
+of almonds, then strew on top of cakes.
+
+
+CINNAMON ROLLS OR SCHNECKEN
+
+Take half the kitchen dough. Roll one-half inch thick and spread well
+with melted butter. Sprinkle generously with scraped maple, brown or
+granulated sugar and cinnamon, then roll. Cut the roll into equal parts
+about one inch thick, place close together endwise in a spider,
+generously buttered, spread with one-fourth inch layer of brown, or
+maple sugar. Let rise until light, and bake ten to twenty minutes in a
+hot oven, a golden brown. Invert the spider, remove rolls and serve
+caramel side up.
+
+
+ABGERUEHRTER KUGELHOPF
+
+Soak one-half ounce of yeast or one cake compressed yeast in a very
+little lukewarm milk; add a pinch of salt and one tablespoon of sugar,
+stir it up smooth and set back of the stove to rise. In the meantime rub
+a scant cup of butter and a scant cup of powdered sugar to a cream, add
+gradually the yolks of four eggs, one at a time and add also the grated
+peel of a lemon. Sift two cups of flour into a bowl, make a depression
+in the centre, pour in, the yeast, one cup of lukewarm milk, and make a
+light batter of this. Add the creamed butter and eggs and stir until it
+forms blisters and leaves the bowl clean. Take one-half cup of cleaned
+and seeded dark raisins and cut up some citron very fine. Dredge flour
+over them before adding, and if necessary, add more flour to the dough,
+which should be of the consistency of cup cake batter. Last add the
+stiffly-beaten whites of the eggs. Place in a well-greased long or round
+pan with tube in centre; let rise until double in bulk, and bake in
+moderate oven until browned and thoroughly done.
+
+
+PLAIN BUNT OR NAPF KUCHEN
+
+Take one cake compressed yeast, add a pinch of salt, one tablespoon of
+sugar, and about two tablespoons of lukewarm water. Stir the yeast until
+it is a smooth paste and set it in a warm place to rise. Sift two and
+one-half cups of flour (use the same size cup for measuring everything
+you are going to use in your cake), make a depression in the centre,
+stir in the yeast and a scant cup of lukewarm milk, make batter, and let
+it rise until you have prepared the following: Rub one-half cup of
+butter and three-fourths cup of powdered sugar to a cream, just as for
+cup cake, then add gradually one egg at a time, using three altogether,
+and stirring all the time in one direction. Work in the risen batter two
+or three spoons at a time between each egg. Grate in the peel of a lemon
+or an orange. Butter the bunt-form well (do this always before you begin
+to work). Blanched almonds may be set in the grooves of the cake-form
+after buttering it. Put in the dough, set it in a warm place and let it
+rise for an hour and a half or two hours. Bake in a moderate oven one
+full hour, covered at first.
+
+
+CHOCOLATE COFFEE CAKE
+
+Pour a bunt kitchen dough into long, well-buttered tins, and when baked
+remove from the oven and cover thickly with boiled chocolate icing.
+
+
+POCKET BOOKS
+
+Take as much of the coffee cake dough as you desire, lay it on a
+well-floured biscuit board and mix just enough more flour with it to
+enable you to roll it out without sticking to the board. Roll out about
+one-fourth inch thick and cut the dough in squares about as long as your
+finger.
+
+Beat the yolk of one egg and two tablespoons of milk together; wet each
+square well with the mixture, lay one raisin in the centre (after the
+seed has been removed from it), sprinkle thickly with sugar and cinnamon
+mixed together, then put a small dab of butter on top. Catch the four
+corners of each square together, so that the inside is protected. Lay
+the pocket books, not too closely together, in a greased pan and set
+aside to rise. When well risen bake in a moderately hot oven until well
+baked and browned nicely.
+
+
+BOLA
+
+Make a good, rich bread dough. Let it rise overnight; next morning; mix
+with dough two eggs; one-half pound of butter well kneaded; stand by
+fire until well risen. When risen, roll out into thin sheets and
+sprinkle with chopped almonds, citron, cinnamon and plenty of brown
+sugar and lumps of butter all through; roll up like jelly-roll, cut in
+pieces a finger long, grease pan, stand pieces in centre, others around
+and let rise before baking. Watch it well while baking.
+
+
+FRENCH COFFEE CAKE (SAVARIN)
+
+Soak one cake of compressed yeast in a little lukewarm water or milk.
+Put the yeast in a cup, add two tablespoons of lukewarm water, a pinch
+of salt and one tablespoon of sugar, stir it up well with a spoon and
+set back of the stove to rise. Rub one-half cup of butter to a cream,
+add one-third cup of powdered sugar and stir constantly in one
+direction. Add the yolks of four eggs, one at a time, and the grated
+peel of a lemon. Sift two cups of flour into a bowl, make a depression
+in the centre of the flour, pour in the yeast and one cup of lukewarm
+milk. Stir and make a light batter of this. Add the creamed butter and
+eggs, stir until it forms blisters and leaves the bowl clean; one-half
+cup of dark raisins, one-half cup of pounded almonds and a little
+citron, cut up very fine, and last the stiff-beaten whites of the eggs.
+Fill your cake forms which have been well-greased, set in a warm place
+to rise until double in bulk, about forty-five minutes, and bake in a
+moderate oven forty-five minutes. Fill the centre with whipped cream and
+serve with rum sauce.
+
+
+BABA A LA PARISIENNE
+
+Prepare the yeast as above; cream a scant cup of butter with four
+tablespoons of sugar, the grated peel of a lemon, add five eggs, one at
+a time, stirring each egg a few minutes before you add the next. Have
+ready two cups of sifted flour and add two spoonfuls between each egg
+until all is used. Make a soft dough of the yeast, a scant cup of
+lukewarm milk, add two spoonfuls between each egg until all is used up,
+a pinch of salt, and one cup of flour. Let it rise for fifteen minutes.
+Now mix all well, rub the form with butter, and blanch one-half cup of
+almonds, cut into long strips and strew all over the form. Fill in the
+mixture or cake batter, let it rise two hours and bake very slowly.
+
+
+MOHN (POPPY SEED) ROLEY POLEY
+
+Roll out a piece of dough large enough to cover your whole baking-board,
+roll thin. Let it rise until you have prepared the filling; grind one
+cup of black poppy seed in a coffee-mill as tight as possible and clean
+it well, throw away the first bit you grind so as not to have the coffee
+taste; put it on to boil with one cup of milk, add two tablespoons of
+butter, one-half cup of seeded raisins, one-half cup of walnuts or
+almonds chopped up fine, two tablespoons of molasses or syrup, and a
+little citron cut up fine. When thick, set it away to cool, and if not
+sweet enough add more sugar and flavor with vanilla. When this mixture
+has cooled, spread on the dough which has risen by this time. Take up
+one corner and roll it up, into a long roll, like a jelly-roll, put in a
+greased pan and let it rise an hour, then spread butter on top and bake
+very slowly. Let it get quite brown, so as to bake through thoroughly.
+When cold cut up in slices, as many as you are going to use at one time
+only.
+
+
+MOHN WACHTEL
+
+Take coffee cake dough. Let the dough rise again; for an hour, spread
+with a poppy seed mixture, after cutting into squares, fold into
+triangles and pinch the edges together. Lay in well-buttered pans, about
+two inches apart, and let them rise again, spread with poppy seed
+filling. Take one-half pound of poppy seed (mohn) which have previously
+been soaked in milk and then ground, add one-quarter of a pound of sugar
+and the yolks of three eggs. Stir this all together in one direction
+until quite thick and then stir in the beaten whites to which you must
+add two ounces of sifted flour and one-quarter of a pound of melted
+butter. Fill the tartlets and bake. The poppy seed filling in Mohn Roley
+Poley may be used in the Mohn Wachtel if so desired.
+
+
+MOHNTORTS
+
+Line a deep pie-plate with a thin sheet of kuchen dough, let it rise
+about half an hour, then fill with a poppy seed filling same as used
+with Mohn Wachtel. Fill the pie-plates and bake.
+
+
+SMALL MOHN CAKES
+
+Roll coffee cake dough out quite thin, spread with melted butter (a
+brush is best for this purpose). Let it rise a little while, then
+sprinkle well with one cup of sugar, add one-half pound of ground poppy
+seed moistened with one-half cup of water, cut into strips about an inch
+wide and four-inches long; roll and put in a well-buttered pan to rise,
+leaving enough space between each and brush, with butter. Bake in
+moderate oven at first, then increase the heat; bake slowly.
+
+
+BERLINER PFANNKUCHEN (PURIM KRAPFEN)
+
+Take one and one-half cups of flour, a pinch of salt sifted into a deep
+bowl, one cup of lukewarm milk and three-fourths cake of compressed
+yeast which has been, dissolved in a little warm water and sugar. Stir
+into a dough, cover with a towel and set away in a warm place to rise.
+When well risen, take one-half cup of butter, one cup of sugar, a little
+salt and rub to a cream. Add two eggs well beaten, stir all well and
+add the risen dough, one teaspoon of salt and work in gradually five
+cups of sifted flour and the grated peel of a lemon. Stir the dough till
+it blisters and leaves the dish perfectly clean at the sides. Let the
+dough rise slowly for about two hours (all yeast dough is better if it
+rises slowly). Take a large baking-board, flour well and roll out the
+dough on it as thin as a double thickness of pasteboard. When it is all
+rolled out, cut with a round cutter the size of a tumbler. When all the
+dough has been cut out, beat up an egg. Spread the beaten egg; on the
+edge of each cake (spread only a few at a time for they would get too
+dry if all were done at once). Then put one-half teaspoon of marmalade,
+jam or jelly on the cake. Put another cake on top of one already spread,
+having cut it with a cutter a little bit smaller than the one used in
+the first place. This makes them stick better and prevents the preserves
+coming out while cooking. Set all away on a floured board or pan about
+two inches apart. Spread the top of each cake with melted butter and let
+them rise from one to two hours. When ready to fry, heat at least two
+pounds of rendered butter or any good vegetable oil in a deep iron
+kettle. Try the butter with a small piece of dough. If it rises
+immediately, put in the doughnuts. In putting them in, place the side
+that is up on the board down in the hot butter. Do not crowd them in the
+kettle as they require room to rise and spread. Cover them with a lid.
+In a few seconds uncover. If they are light brown, turn them over on the
+other side but do not cover them again. When done they will have a white
+stripe around the centre. Take them up with a perforated skimmer, lay on
+a large platter, sprinkle with pulverized sugar. If the butter gets too
+hot take from the fire a minute. These are best eaten fresh.
+
+The doughnuts may be baked in moderately hot oven and when half done
+glazed with sugar and white of egg.
+
+
+TOPFA DALKELN. CHEESE CAKES (HUNGARIAN)
+
+Take one-half ounce of yeast, mix with a little scalded milk which has
+cooled to lukewarm, one-half cup of flour and put aside in a warm place
+to rise. Allow two cups of scalded milk to become lukewarm. Add one
+pound of flour (four cups sifted flour) to the risen sponge, then the
+two cups of milk, mix these very well, cover with a cloth and put aside
+in a warm place to rise. Take one pound of sweet pot cheese, a pinch of
+salt, three egg yolks, rind of one lemon, one-half cup of light colored
+raisins and sugar to taste; mix very well and add the beaten whites and
+mix thoroughly. When the dough is very well risen, place on a pastry
+board, roll out and spread with melted butter, fold these edges over to
+the middle, then the top and bottom over, roll again and spread with
+butter, fold all sides in once more, roll, spread with butter, repeat
+the folding, roll out to one-half inch thickness, cut in three-inch
+squares, place a tablespoon of the cheese mixture in the centre of each
+square, fold over opposite corners, spread egg white over the top of
+each pocket, let rise fifteen minutes or one-half hour and bake in a hot
+oven; when they are well risen, lower heat and bake to a golden brown.
+This will make about thirty cakes. The dough in the above may be used
+with the following filling:
+
+Boil and stone one-half pound of prunes, mash to a pulp, sweeten, add
+the grated peel of a lemon, some cinnamon, etc., and put one teaspoon of
+this into each square. Take up the corners, fasten them firmly, also
+pinch all along the edges and lay in a buttered pan, let them rise half
+an hour before baking. Spread them with melted butter, and bake a nice
+brown.
+
+
+PUFFS (PURIM)
+
+Make the dough same as for Berliner Pfannkuchen, and when well risen
+roll out on a floured board one-half inch thick, cut in triangles, lay
+on floured dishes or board to rise. When well risen, drop into a deep
+kettle of boiling butter and with a spoon baste with the butter until
+brown; remove with a perforated skimmer and sprinkle with powdered
+sugar.
+
+
+KINDLECH
+
+Into a large bowl sift one pound of fine flour. Make a depression in the
+centre and pour into it one yeast cake dissolved in a little milk. Let
+this remain until the milk and yeast have risen a little. Stir in the
+surrounding flour together with three well-beaten eggs, a quarter of a
+pound of butter, six ounces of sugar, a pinch of salt and two cups of
+lukewarm milk. Knead the whole into a smooth dough.
+
+Roll this out very lightly on a well-floured board, brush over with a
+feather dipped in melted butter and strew thickly with chopped almonds,
+sultanas and currants. Next fold over about three fingers' width of the
+dough. Brush the upper surface of this fold with melted butter and strew
+with mixed fruit and almonds. Fold over again and repeat the operation
+until the whole of the dough is folded up in layer somewhat resembling
+a flattened, roley poley pudding. Brush the top well with another
+feather dipped in beaten egg and cut the whole into thick slices or
+fingers. Let them stand for half an hour and then bake for an hour in a
+rather slow oven.
+
+
+A CHEAP COFFEE CAKE
+
+This German coffee cake is made by kneading into a pint of bread dough
+one well-beaten egg, one-half cup of sugar, and a generous tablespoon of
+butter. The mixture is rolled flat, placed in a shallow pan, let rise
+again until very light, sprinkled with finely chopped nuts, dusted over
+with sugar and cinnamon and baked in a quick oven.
+
+
+BOHEMIAN KOLATCHEN
+
+Make kuchen dough. Add a little cinnamon and mace and one teaspoon of
+anise seed, well pounded, or flavor to taste. Let rise till very light,
+then take out on mixing board and roll out to about one-half inch in
+thickness. Cut in rounds three inches in diameter and lay on a
+well-buttered pan, pressing down the centre of each so as to raise a
+ridge around the edge. When well risen, brush the top over with
+stiffly-beaten white of an egg and sprinkle with granulated sugar.
+
+
+ZWIEBACK
+
+Scald one-half cup of milk and when lukewarm add to one cake of
+compressed yeast. Add one-fourth cup of sugar, one-fourth cup of melted
+butter, one-half teaspoon of salt and three eggs unbeaten, one-half
+teaspoon of powdered anise and enough flour to handle. Let rise until
+light. Make into oblong rolls the length of middle finger and place
+together in a buttered pan in parallel rows, two inches apart. Let rise
+again and bake twenty minutes. When cold, cut in one-half inch slices
+and brown evenly in the oven.
+
+
+SOUR CREAM KOLATCHEN
+
+Cream one-half cup of butter, add five yolks, two tablespoons of sugar,
+grated rind of a lemon, one cup of thick sour cream and one ounce or two
+cakes of yeast dissolved with a little sugar in two tablespoons of
+lukewarm milk. Stir all together and add three cups of flour; mix and
+drop from end of teaspoon on well-greased pans. Let rise until light in
+a warm place. Place a raisin or cherry on the top of each cake, spread
+with beaten white of egg, sprinkle with sugar and bake ten minutes in a
+hot oven.
+
+
+RUSSIAN TEA CAKES
+
+Mix one cup of sugar, one cup of eggs (about five), and one cup of sour
+cream with enough flour to roll. Toss on board, roll out one-fourth inch
+thick, spread with a thin layer of butter, fold the dough over, roll and
+spread again; repeat three or four times, using altogether three-fourths
+pound of brick butter. Then place dough in a bowl, cover, and let stand
+on ice to harden. Then roll as thin as possible, strew with one cup of
+chopped almonds, sugar and cinnamon, and cut into seven-inch strips.
+Roll each strip separately into a roll, cut into squares and strew top
+with chopped almonds, sugar and cinnamon. Bake in a hot oven.
+
+
+WIENER KIPFEL
+
+Dissolve one ounce of yeast in one-half cup of lukewarm milk, a pinch of
+salt and one tablespoon of sugar, set away in a warm place to rise. Sift
+one pound of flour into a deep bowl and make a dough of one cup of
+lukewarm milk and the yeast. Set it away until you have prepared the
+following: Rub a quarter of a pound of butter and four ounces of sugar
+to a cream, adding yolks of three eggs and one whole egg. Add this to
+the dough and work well. Let it rise about one hour, then roll out on a
+well-floured board, just as you would for cookies and let it rise again
+for at least one-half hour. Spread with beaten whites of eggs, raisins,
+almonds and citron. Cut dough into triangles. Pinch the edges together.
+Lay them in well-buttered pans about two inches apart and let then rise
+again. Then spread again with stiff-beaten whites of eggs and lay a few
+pounded almonds on each one. Bake a light yellow.
+
+
+SPICE ROLL
+
+Roll out coffee cake dough quite thin and let it rise half an hour,
+brush with melted butter and make a filling of the following: Grate some
+lebkuchen or plain gingerbread; add one-half cup of almonds or nuts, one
+cup of seeded raisins and one cup of cleaned currants. Strew these all
+over the dough together with some brown sugar and a little syrup. Spice
+with cinnamon and roll. Spread with butter and let it rise for an hour.
+Bake brown.
+
+
+WIENER STUDENTEN KIPFEL
+
+Make dough same as for Wiener Kipfel. Roll it out quite thin on a
+well-floured board and let it rise. Cut also into triangles (before you
+cut them, spread with melted butter). Mix one cup of chopped fresh
+walnuts with one cup of brown sugar, juice of a lemon, or grind the
+nuts; add cream to make a paste, sugar to taste and flavor with vanilla,
+and fill the triangles with the mixture. Take up the three corners and
+pinch together tightly. Set in well-buttered pans and let them rise
+again and spread or brush each one with melted butter. Bake a light
+brown.
+
+
+YEAST KRANTZ
+
+Take coffee cake dough, add one-fourth cup of washed currants. Let rise
+in warm place, then toss on floured board. Divide into three or four
+equal parts, roll each part into a long strand and work the strands
+together to form one large braid. Place braid in form of a circle in
+greased baking-pan or twist the braid to resemble the figure eight,
+pretzel shape. Let rise again in a warm place and bake in a moderate
+oven one-half hour or until thoroughly done. Brush with beaten eggs and
+sugar, sprinkle with a few chopped almonds. Return to oven to brown
+slightly.
+
+
+STOLLEN
+
+Sift two pounds of flour into a bowl and set a sponge in it with one
+cake of compressed yeast, one teaspoon of salt, one pint of lukewarm
+milk and one tablespoon of sugar. When this has risen, add one-half
+pound of creamed butter, a quarter of a pound of seeded raisins and
+one-quarter of a pound of sugar, yolks of four eggs, four ounces of
+powdered almonds, and the grated peel of a lemon. Work all well, beating
+with the hands, not kneading. Let this dough rise at least three hours,
+roll, press down the centre and fold over double, then form into one or
+two long loaves, narrow at the end. Brush the top with melted butter,
+let rise again and bake three-quarters of an hour in a moderate oven.
+
+
+APPLE CAKE (KUCHEN)
+
+After the pan is greased with butter, roll out a piece of dough quite
+thin, lay it in the pan, press a rim out of the dough all around the pan
+and let it rise for about ten minutes. Pare five large apples, core and
+quarter them, dipping each piece in melted butter before laying on the
+cake, sprinkle bountifully with sugar (brown being preferable to white
+for this purpose) and cinnamon. See that you have tart apples. Leave the
+cake in the pans and cut out the pieces just as you would want to serve
+them. If they stick to the pan, set the pan on top of the hot stove for
+a minute and the cake will then come out.
+
+
+CHEESE CAKE OR PIE
+
+Take one and one-half cups of cheese, rub smooth with a silver or wooden
+spoon through a colander or sieve, then rub a piece of sweet butter the
+size of an egg to a cream, add gradually one-half cup of sugar and the
+yolks of three eggs, a pinch of salt, grate in the peel of a lemon,
+one-half cup of cleaned currants and a little citron cut up very fine.
+Line two pie-plates with some kuchen dough or pie dough (See "Coffee
+Cakes (Kuchen)"), roll it out quite thin, butter the pie-plates quite
+heavily, and let the dough in them rise at least a quarter of an hour
+before putting in the cheese mixture, for it must be baked immediately
+after the cheese is put in, and just before you put the cheese into the
+plates whip up the whites of the eggs to a very stiff froth and stir
+through the cheese mixture.
+
+
+CHERRY CAKE
+
+Line a cake-pan, which has been well-buttered, with a thin layer of
+kuchen dough. Stone two pounds of cherries and lay them on a sieve with
+a dish underneath to catch the juice. Sprinkle sugar over them and bake.
+In the meantime beat up four eggs with a cup of sugar, beat until light
+and add the cherry juice. Draw the kuchen to the oven door, pour this
+mixture over it and bake.
+
+
+PEACH KUCHEN
+
+Grease your cake-pans thoroughly with good clarified butter, then line
+them with a rich coffee cake dough which has been rolled very thin and
+set in a warm place to rise. Then pare and quarter enough peaches to
+cover the dough. Lay the peaches in rows and sweeten and set in oven to
+bake. Make a meringue quickly as possible and pour over the cakes and
+bake a light brown.
+
+
+FRESH PRUNE CAKE (KUCHEN)
+
+Line a greased biscuit-pan with some of the coffee cake dough. Roll the
+dough thin and let it come up on the sides of the pan, then set aside to
+rise. When risen, cut the prunes in halves (they must be the fresh ones,
+not dried), lay in rows thickly and close together all over the bottom
+of the pan, do not leave any space between the prunes. Sprinkle very
+thickly with sugar, lightly with cinnamon, and lay bits of fresh butter
+all over the top. Bake until done in a moderately hot oven.
+
+
+PRUNE CAKE (KUCHEN)
+
+Line one or two plates with a thin roll of kuchen dough and let it rise
+again in the pans which have been heavily greased. Have some prunes
+boiled very soft, take out the kernels, mash them until like mush,
+sweeten to taste, add cinnamon and grated peel of a lemon or lemon
+juice, put in the lined pie-plates and bake immediately. Serve with
+whipped cream, sweetened and flavored.
+
+
+HUCKLEBERRY KUCHEN
+
+Line your cake-pans, which should be long and narrow, with a rich kuchen
+dough, having previously greased them well. Make a paste of cornstarch,
+one cup of milk, one tablespoon of butter and one teaspoon of cornstarch
+wet with cold milk. Boil until thick, sweeten and flavor with vanilla
+and spread on top of the cake dough, then sprinkle thickly with
+huckleberries which have been carefully picked, sugared and sprinkled
+with ground cinnamon. Bake in a quick oven.
+
+
+HUCKLEBERRY PIE
+
+Clean, pick and wash two cups of huckleberries, then drain them. Beat
+yolk of one egg and two tablespoons of sugar until light, add one
+tablespoon of milk, then the drained berries. Line one pie-plate with
+rich pastry or cookie dough, pour on it the berry mixture, put in the
+oven and bake light brown; remove from the oven, spread with a meringue
+made of the white of the egg beaten stiff, and two tablespoons of sugar
+added. Brown nicely. The white can be beaten with the yolk and sugar, if
+preferred.
+
+
+
+
+*MUFFINS AND BISCUITS*
+
+
+BAKING-POWDER
+
+Put eight ounces of bicarbonate of soda, one ounce of tartaric acid and
+one package of high-grade cornstarch together and sift them thoroughly
+five times. Keep closely covered in glass jars or tin boxes.
+
+
+BAKING-POWDER BATTERS
+
+Batter is a mixture of flour with sufficient liquid to make it thin
+enough to be beaten.
+
+Pour-batter requires one measure of liquid to one measure of flour.
+
+Drop-batter requires one measure of liquid to two measures of flour.
+
+To make a batter. Sift flour before measuring. Put flour by spoonfuls
+into the cup; do not press or shake down. Mix and sift dry ingredients.
+Measure dry, then liquid ingredients, shortening may be rubbed or
+chopped in while cold, or creamed; or it may be melted and then added to
+dry ingredients, or added after the liquid. Use two teaspoons of
+baking-powder to one cup of flour. If eggs are used, less baking-powder
+will be required.
+
+When sour milk is used, take one level teaspoon of soda to a pint of
+milk; when molasses is used, take one teaspoon of soda or baking-powder
+to each cup of molasses.
+
+Mix dry materials in one bowl and liquids in another, combine them
+quickly, handle as little as possible and put at once into the oven.
+
+The oven for baking biscuits should be hot enough to brown a teaspoon of
+flour in one minute.
+
+
+BROWN BREAD
+
+Mix and sift together one cup each of rye, graham flour, corn-meal and
+one teaspoon of salt. Dissolve one teaspoon of soda in one cup of
+molasses. Add alternately to flour with two cups of sour milk. Grease
+one-pound baking-powder cans, put in the dough and boil two and one-half
+hours, keeping the water always three-fourths up around the tins. Turn
+out on baking-tins and place in the oven fifteen minutes to brown.
+
+To be eaten warm, whatever is left over can be steamed again or toasted.
+
+
+CORN BREAD
+
+Mix and sift one cup of corn-meal, one cup of flour, two tablespoons of
+sugar, one-half teaspoon of salt, three teaspoons of baking-powder. Melt
+one tablespoon of butter and add to one egg; mix milk and egg and beat
+this into the dry ingredients, pour this mixture into well-greased tins
+and bake in a hot oven one-half hour. Cut in squares and serve hot. Bake
+in gem tins if preferred.
+
+
+BRAN BREAD
+
+Sift four teaspoons of soda, two teaspoons of salt with four cups of
+white flour, add four cups of bran flour and mix well. Add one cup of
+molasses and four cups of sweet milk. Use chopped nuts or raisins or
+both as desired. This will make three or four flat loaves. Place in
+greased pans (four and a half by nine inches), and bake one hour in a
+moderate oven.
+
+
+JOHNNIE CAKE
+
+Mix one cup flour and two cups corn-meal, one heaping teaspoon of soda,
+one-half cup sugar, add two eggs beaten with one and one-half cups of
+buttermilk, one half cup of molasses and one-half cup of shortening,
+melted. Beat all ingredients as fast as possible for a minute. Pour the
+dough into a warm, well-buttered pan and bake quickly and steadily for
+half an hour. The dough should be as soft as gingerbread dough. Serve
+hot.
+
+
+EGGLESS GINGERBREAD WITH CHEESE
+
+Sift two cups of flour, one teaspoon of soda, one-half teaspoon of salt
+and two teaspoons of ginger. Melt three-fourths cup of grated cheese in
+one-half cup of hot water, add one-half cup of molasses and blend
+perfectly. Add the flour and seasonings very gradually and beat
+thoroughly. Bake in muffin rings for fifteen minutes and serve while
+warm.
+
+
+GINGERBREAD
+
+To one cup of molasses add one cup of milk, sour or sweet, dissolve one
+teaspoon of soda in the milk, one tablespoon of butter, one or two eggs,
+one teaspoon of ginger and one of ground cinnamon, add enough sifted
+flour to make a light batter. Bake in a shallow pan.
+
+
+WHITE NUT BREAD
+
+Mix two and one-half cups of flour, four teaspoons of baking-powder,
+one-half teaspoon of salt, one-half cup of sugar and one-half cup of
+walnut meats, broken; add one egg beaten with one cup of milk and let
+this mixture stand for about twenty minutes in well-greased breadpan
+before placing in a moderate oven to bake. Bake about an hour. Better
+day after it is made.
+
+
+BAKING-POWDER BISCUITS
+
+Sift two cups of flour with one-half teaspoon of salt, four teaspoons of
+baking-powder, and four tablespoons of butter; cut butter in with two
+knives and mix with one-half to two-thirds cup of water or milk, stir
+this in quickly with a knife, when well mixed place on a well-floured
+board and roll out about one inch thick, work quickly, cut with a
+biscuit cutter or the cover of a half-pound baking-powder can; place on
+a greased pan and bake quickly in a well-heated quick oven tea to
+fifteen minutes.
+
+Butter substitutes may be used in place of butter.
+
+
+DROP BISCUIT
+
+Add to ingredients for baking-powder biscuit enough more milk or water
+to make a thick drop batter, about two tablespoons; mix as directed for
+biscuit, drop by spoonfuls an inch apart on a greased baking-sheet or
+into greased gem pans, small size.
+
+The more crust the more palatable these biscuits are. The mixture should
+not be soft enough to run. Bake in a hot oven ten to twelve minutes.
+
+
+SOUR MILK BISCUITS
+
+Mix and sift two cups of flour, one-half teaspoon of salt and one-half
+teaspoon of soda; cut in one tablespoon of butter, stir in with a knife
+enough sour milk to make a soft dough. Roll one-half inch thick; cut in
+small rounds and bake in a quick oven about twenty minutes.
+
+
+MUFFINS.
+
+Light the burners of the gas oven before beginning to mix the muffins
+and work rapidly. Place in a mixing-bowl one well-beaten egg, two
+tablespoons of butter, one tablespoon of sugar, one-half teaspoon of
+salt, one scant cup of milk and two teaspoons of baking-powder that have
+been sifted with sufficient flour to form a batter that will "ribbon"
+from the spoon. Beat the batter steadily for five minutes, stir in one
+tablespoon of melted butter and bake in muffin-pans in a quick oven.
+These muffins will bake in ten minutes if pans are only half filled.
+
+
+BRAN MUFFINS
+
+Sift one-half cup of white flour with one teaspoon of soda; mix three
+tablespoons of molasses with one tablespoon of butter, add two cups of
+bran, one and one-half cups of sweet milk, then add the flour and
+one-half teaspoon of salt, stir all together; one-half cup of chopped
+dates or raisins may be added if so desired. Bake in muffin-pans in a
+moderate oven thirty minutes.
+
+
+CORN MUFFINS, No. 1
+
+Beat the yolks and whites of two eggs separately. Add to this two cups
+of flour, of which one is a full cup of white and three-quarters of the
+corn-meal. This must be sifted three times. Put into this flour two
+teaspoons of baking-powder, together with a pinch of salt. Mix the
+prepared flour with a little boiling water, adding the eggs; also a
+little sugar may be put in, if desired. Then add enough tepid milk to
+make the mixture into a batter, after which pour into your pans; or, if
+corn-bread is desired, into the plain pan (thin). Bake in a quick oven.
+This quantity makes a dozen muffins. Butter your pan well, or the small
+gem-pans, according to which is used, and in so doing heat the pan a
+little.
+
+
+CORN MUFFINS, No. 2
+
+Mix one cup of white flour; one-half cup of corn-meal, one tablespoon of
+sugar, one-half teaspoon of salt and one-half teaspoon of soda, add one
+egg beaten into one cup of sour milk and one tablespoon of melted
+butter. Beat thoroughly and bake in well-greased tins.
+
+
+GRAHAM MUFFINS
+
+Mix one cup of Graham flour, one cup of wheat flour, one-half teaspoon
+of salt, two teaspoons of baking-powder, add to this one tablespoon of
+melted butter creamed with one-half cup of sugar and one well-beaten
+egg, moisten with one and one-half cups of milk. Beat all well and bake
+in muffin-tins in moderately hot oven one-half hour.
+
+
+WHEAT MUFFINS
+
+Mix two cups of flour, one-half teaspoon of salt, three teaspoons of
+baking-powder, two tablespoons of sugar and sift these ingredients
+twice, rub in one tablespoon of butter. Separate one egg. Beat the yolk
+and add it to one cup of milk and one teaspoon of molasses. Mix with the
+dry ingredients and stir until smooth. Fold in the beaten white of egg
+and pour into hot, well-greased muffin-tins. Bake fifteen to twenty
+minutes in hot oven.
+
+
+RICE MUFFINS
+
+Beat one cup of cold rice, two eggs, one cup of sweet milk, one teaspoon
+of salt, one tablespoon of sugar, two teaspoons of baking-powder, enough
+flour to make a stiff batter and lastly one tablespoon of melted butter.
+Bake in muffin-tins.
+
+
+RYE FLOUR MUFFINS
+
+Sift one and one-half cups of rye flour with one-half teaspoon of salt
+and one teaspoon of baking soda; add one-half cup of molasses and one
+well-beaten egg or one-half cup of water if the egg is omitted,
+one-quarter cup of chopped raisins and four tablespoons of melted
+shortening--butter, or any good butter substitute will do. Bake in
+muffin-pans in rather hot oven twenty-five minutes. Fill pans
+three-fourths full.
+
+
+GLUTEN GEMS
+
+Beat the yolks of two eggs, add one cup of milk; then one and one-half
+cups of gluten flour, two teaspoons of baking powder; beat well, stir in
+the whites of the two eggs, and bake in hot buttered gem pans about
+twenty minutes.
+
+
+EGGLESS GINGER GEMS
+
+Mix one-half cup of molasses, one-half cup of sugar, one tablespoon of
+butter, and warm slightly; beat up well and stir at least ten minutes.
+Add the following spices: one-half teaspoon each of ginger and cinnamon;
+and gradually one-half cup of milk and two and one-half cups of sifted
+flour in which has been sifted two teaspoons of baking powder.
+One-fourth cup of currants or seeded raisins may be added. Bake in
+well-greased gem pans and eat warm for tea or lunch.
+
+
+POPOVERS
+
+Mix to a smooth batter two cups each of milk and well-sifted flour, the
+yolks of three fresh eggs and a teaspoon of salt. Butter well the inside
+of six or eight deep earthen popover cups and stand them in a pan in a
+hot oven. While the cups are heating, beat to a froth the whites of the
+three eggs and stir them quickly in the batter. Open the oven door, pull
+the pan forward, pour the batter in the hot buttered cups up to the
+brim. Push the pan back, close the oven door, and bake the popovers till
+they rise well and are brown at the sides where they part from the
+clips. Serve them hot, folded lightly in a napkin.
+
+
+ONE-EGG WAFFLES
+
+Mix one and one-half cups of flour, one teaspoon of baking powder,
+one-quarter teaspoon of salt; add one and three-fourths cups of milk,
+add the milk slowly; then one well-beaten egg and two tablespoons of
+melted butter; drop by spoonfuls on a hot buttered waffle iron, putting
+one tablespoon in each section of the iron. Bake and turn, browning both
+sides carefully; remove from the iron; pile one on top of the other and
+serve at once.
+
+
+THREE-EGG WAFFLES
+
+Mix two cups of flour, one teaspoon of baking-powder, one-half teaspoon
+of salt, and sift these ingredients; add the yolks of three eggs beaten
+and stirred into one and one-fourth cups of milk; then add one
+tablespoon of melted butter and fold in the whites of the eggs. Bake and
+serve as directed under One-Egg Waffles.
+
+
+DOUGHNUTS
+
+Mix two and one-half tablespoons of melted butter, one cup of granulated
+sugar, two eggs, one cup of milk, one-half nutmeg grated, sifted flour
+enough to make a batter as stiff as biscuit dough; add two teaspoons of
+baking-powder and one teaspoon of salt to the sifted flour. Flour your
+board well, roll dough out about half an inch thick, and cut into pieces
+three inches long and one inch wide. Cut a slit about an inch long in
+the centre of each strip and pull one end through this slit. Fry quickly
+in hot Crisco. Sprinkle powdered sugar on top of each doughnut.
+
+
+FRENCH DOUGHNUTS
+
+French doughnuts are much daintier than the ordinary ones, and are
+easily made. Take one-half pint of water, one-half pint of milk, six
+ounces of butter, one-half pound of flour, and six eggs. Heat the
+butter, milk, and water, and when it boils remove from the fire and
+stir in the flour, using a wooden spoon. When well mixed, stir in the
+eggs, whipping each one in separately until you have a hard batter. Now
+pour your dough into a pastry bag. This is an ordinary cheesecloth bag,
+one corner of which has a tiny tin funnel, with a fluted or fancy edge.
+(These little tins may be purchased at any tinware store.) It should be
+very small, not over two inches high at the most, so the dough may be
+easily squeezed through it. Pour the paste on buttered paper, making
+into ring shapes. Fry in hot oil or butter substitute. Dust with
+powdered sugar.
+
+
+CRULLERS
+
+Cream two tablespoons of butter with one-half cup of sugar, then beat in
+one at a time two whole eggs. Mix well, then add one-half cup of milk,
+two teaspoons of baking-powder, and sufficient flour to make a soft
+batter to roll out. (Try three cupfuls and then add as much more flour
+as necessary.) Last, add one-half teaspoon cinnamon. Roll one-half inch
+thick, cut in strips one inch wide, three inches long and fry in hot
+Crisco.
+
+
+STRAWBERRY SHORTCAKE (BISCUIT DOUGH)
+
+Mix two cups of flour, four teaspoons of baking-powder, one-half
+teaspoon of salt, one tablespoon of sugar; work one-quarter cup of
+butter with tips of fingers, and add three-quarters of a cup of milk
+gradually. Toss on floured board, divide in two parts. Pat, roll out and
+bake twelve minutes in hot oven in layer-cake tins. Split and spread
+with butter. Pick, hull, and drain berries. Sweeten one to one and
+one-half boxes of strawberries to taste. Crush slightly and put between
+and on top of short cake. Allow from one to one and one-half boxes of
+berries to each short cake. Serve with cream, plain or whipped.
+
+Strawberries make the best short cake, but other berries and sliced
+peaches are also good.
+
+
+DOUGH FOR OPEN FACE PIES
+
+The directions for making the dough for Cinnamon Buns may be followed in
+making the under crust for fruit pies, such as apple, plum, huckleberry
+and peach.
+
+Enough for two pies. Drippings and water may be substituted for butter
+and milk respectively.
+
+
+CINNAMON BUNS
+
+Sift together one pint of flour, one tablespoon of sugar, one-half
+teaspoon of salt, two teaspoons of baking-powder. Rub in two tablespoons
+of butter, mix with milk to soft dough. Roll out one-half inch thick,
+spread with soft butter, granulated sugar, and powdered cinnamon. Roll
+up like jelly roll, cut in inch slices, lay close together in greased
+pan, and bake in quick oven.
+
+
+FRUIT WHEELS
+
+Sift together two cups of flour, two teaspoons of baking-powder,
+one-half teaspoon of salt, one tablespoon of sugar. Rub in two large
+tablespoons of butter. Mix to soft dough with milk; roll out one-half
+inch thick. Spread thickly with soft butter, dust with one teaspoon of
+flour, four tablespoons of granulated sugar, one teaspoon of cinnamon;
+sprinkle over one-half cup each of seeded and cut raisins, chopped
+citron, and cleaned currants. Roll up, cut in one-inch slices, put one
+inch apart on greased, flat pans, and bake in hot oven.
+
+
+
+
+*PANCAKES, FRITTERS, Etc.*
+
+
+BUCKWHEAT CAKES
+
+Dissolve one cake of compressed yeast and two level teaspoons of brown
+sugar in two cups of lukewarm water and one cup of milk, scalded and
+cooled; add two cups of buckwheat and one cup of sifted white flour
+gradually and one and one-half teaspoons of salt. Beat until smooth;
+cover and set aside in a warm place, free from draft, to rise about one
+hour. When light stir well and bake on a hot griddle. If wanted for
+overnight, use only one-fourth cake of yeast and an extra half teaspoon
+of salt. Cover and keep in a cool place.
+
+
+GERMAN PANCAKES, No. 1
+
+Beat two eggs very thoroughly without separating the yolks and whites;
+add one-half teaspoon of salt, sift in two and one-half tablespoons of
+flour, add one cup of milk gradually at first, and beat the whole very
+well. Melt one tablespoon of butter in a large frying-pan, turn mixture
+in and cook slowly until brown underneath. Grease the bottom of a large
+pie plate, slip the pancake on the plate; add the other tablespoon of
+butter to the frying-pan; when hot, turn uncooked side of pancake down
+and brown. Serve at once with sugar and lemon slices or with any desired
+preserve or syrup. This pancake may be served rolled like a jelly roll.
+
+
+GERMAN PANCAKES, No. 2
+
+Beat two eggs until very light, add one-half cup of flour and one-half
+teaspoon of salt and beat again; then add one cup of milk slowly, and
+beat thoroughly. Heat a generous quantity of butter in a frying-pan and
+pour all the batter into this at one time; place on a hot stove for one
+minute; then remove to a brisk oven; the edges will turn up on sides of
+pan in a few minutes; then reduce heat and cook more slowly until light,
+crisp and brown, about seven minutes. Take it out, slide it carefully on
+a hot plate, sprinkle plentifully with powdered sugar and send to the
+table with six lemon slices.
+
+
+GERMAN PANCAKES, No. 3
+
+Beat the yolks of four eggs until very light, then add one-half cup of
+milk and stir in three-quarters cup of sifted flour, one-eighth
+teaspoon of baking-powder, a pinch of salt, and lastly, just before
+frying, add the stiffly-beaten whites of eggs and mix well together. Put
+on fire an iron skillet with a close-fitting top; heat in two
+tablespoons of rendered butter; when very hot, pour in enough of the
+batter to cover the bottom of the skillet, cover at once with the top,
+and when the pancake is brown on one side, remove the top and let it
+brown on the other side. Take it up with a perforated skimmer, lay on a
+plate and sprinkle with powdered sugar and some lemon juice. Serve at
+once. Pancakes must only be made and fried when ready to be eaten, as
+they fall from standing.
+
+
+BREAD PANCAKES
+
+Soak stale bread overnight in sour milk, mash the bread fine in the
+morning, and put in one-half teaspoon of salt, two eggs, two teaspoons
+of baking soda, dissolved in hot water, and thicken with finely sifted
+flour.
+
+
+RICE PANCAKES OR GRIDDLE CAKES
+
+Boil in a double boiler one pint of milk, three tablespoons of rice and
+two tablespoons of granulated sugar. It will take from fifty to sixty
+minutes for the rice to be thoroughly cooked, and the mixture to
+thicken. Remove from the fire and when a little cool, add one tablespoon
+of vanilla and the yolk of egg into which one tablespoon of flour has
+been smoothly stirred. Mix all thoroughly together, then pour, by
+spoonfuls, on hot buttered griddle. Let the cakes brown on one side, and
+turn over, and brown on the other.
+
+
+GRIMSLICH
+
+Half a loaf of bread, which has been soaked and pressed, two eggs;
+one-half cup of sugar, one-fourth cup raisins, one tablespoon of
+cinnamon, and one-fourth cup of almonds pounded fine. Beat whites to a
+froth and add last. Drop by tablespoonful and fry. Serve with stewed
+fruit. Pieces of stale bread can be used. Soak in tepid water. Squeeze
+water thoroughly from bread and make as directed.
+
+
+POTATO PANCAKES
+
+Peel six large potatoes and soak several hours in cold water; grate,
+drain, and for every pint allow two eggs, about one tablespoon of flour,
+one-half teaspoon of salt, a little pepper; a little onion juice may be
+added if so desired. Beat eggs well and mix with the rest of the
+ingredients. Drop by spoonfuls on a hot greased spider in small cakes.
+Turn and brown on both sides. Serve with apple sauce.
+
+When eggs are very expensive the cakes can be made with one egg. When
+required for a meat meal, the pancakes may be fried in drippings; the
+edges will be much more crisp than when fried in butter, which burns so
+readily.
+
+
+POTATO CAKES
+
+Made just as pancakes, only baked in the oven in a long cake pan with
+plenty of butter or drippings under and above.
+
+
+SOUR MILK PANCAKES
+
+Mash fine and dissolve one level teaspoon of baking-soda in three cups
+of sour milk; beat one egg well; then put in a little salt and one-half
+cup of flour; stir in the milk, make a smooth batter, and last stir in
+one tablespoon of syrup. Bake on a hot griddle.
+
+
+FRENCH PANCAKE
+
+Stir three egg-yolks with one-half teaspoon of salt and one-quarter cup
+of flour, until smooth; add one cup of cold milk gradually, then fold in
+the beaten whites. Heat pan, add two tablespoons of butter and when hot
+pour in pancake; let cook slowly and evenly on one side, finish baking
+in oven.
+
+
+CHEESE BLINTZES
+
+With a fork beat up one egg, one-half teaspoon of salt, add one cup of
+water and one cup of sifted flour, beat until smooth. Grease a
+frying-pan very slightly with butter or oil, pour in two tablespoons of
+the batter, tilting the pan so as to allow the batter to run all over
+the pan. Fry over a low heat on one side only, turn out the semi-cooked
+cakes on a clean cloth with the uncooked side uppermost; let cool.
+Prepare a filling as for cheese kreplich, using one-half pound of
+potcheese, a piece of butter size of an egg, add one egg, pinch of salt,
+a little cinnamon and sugar to taste and grated peel of a lemon. Spread
+this mixture on the cooled dough, fold over and tuck the edges in well.
+Then sprinkle with powdered sugar and cinnamon, and fry in plenty of oil
+or butter. These blintzes are served hot.
+
+
+SWEET BLINTZES
+
+These little pancakes may be filled with the fruit filling in following
+recipe; or with a poppy seed filling using one cup of seed and adding
+one cup of sugar, moistening with one-half cup of water. The recipe
+given for the dough makes only six blintzes and where more are required
+double or triple the quantities given to make amount desired.
+
+For Purim, fold blintzes in triangular shapes. Fry as directed.
+
+
+BLINTZES
+
+Make dough as directed for cheese blintzes. Filling may be made of force
+meat, highly seasoned; fry in hot fat, or filling may be made of
+one-half pound of apples, peeled and cored and then minced with one
+ounce of ground sweet almonds, one ounce of powdered sugar, a pinch of
+cinnamon, juice of one-half lemon; mix well and bind with the beaten
+white of egg.
+
+Spread either of these mixtures on the dough, fold over and tuck edges
+in well. Fry in plenty of oil or fat.
+
+Sprinkle those containing the fruit mixture with sugar and cinnamon.
+These may be served either hot or cold.
+
+
+FRITTER BATTER
+
+Mix and sift one and one-third cups of flour, two teaspoons of
+baking-powder, one-quarter teaspoon of salt, and add two-thirds cup of
+milk or water gradually, and one egg; well beaten. For fruit batter add
+a little sugar, for vegetables pepper and salt.
+
+
+BELL FRITTERS
+
+Stir three eggs until very light, then stir in one cup of sweet milk,
+then sift in three cups sifted flour; beat for ten minutes, then add
+three teaspoons of baking-powder and fry by spoonfuls in hot oil.
+One-half this amount will be sufficient for three persons.
+
+Serve with any sweet sauce.
+
+
+APPLE FRITTERS
+
+Choose four sour apples; pare, core and cut them into small slices. Stir
+into fritter batter and fry in boiling hot fat or oil. Drain on paper;
+sprinkle with powdered sugar and serve.
+
+
+PINEAPPLE FRITTERS
+
+Soak slices of pineapple in sherry or white wine with a little sugar and
+let stand one hour. Drain and dip slices in batter and fry in hot oil.
+Drain on brown paper and sprinkle with powdered sugar.
+
+Fresh pears, apricots and peach fritters made the same as pineapple
+fritters. Bananas are cut in slices or mashed and added to batter.
+
+
+ORANGE FRITTERS
+
+Yolks of two eggs beaten with two spoons of sugar, stir into this the
+juice of quarter of a lemon and just enough flour to thicken like a
+batter; add the beaten whites and dip in one slice of orange at a time,
+take up with a large kitchen spoon and lay in the hot oil or
+butter-substitute and fry a nice brown. Sprinkle pulverized sugar on
+top.
+
+
+MATRIMONIES
+
+Sift three cups of flour in a bowl, pour in two scant cups of sour milk,
+beat very thoroughly, add one teaspoon of salt, the well-beaten yolks of
+three eggs, mix well, then add the stiffly-beaten whites of the eggs and
+one level teaspoon of soda sifted with one teaspoon of flour. Mix well
+and fry at once in very hot butter or butter-substitute. Baste the
+grease over them with a spoon until they are nicely browned. Serve with
+preserves.
+
+
+QUEEN FRITTERS
+
+Put in a deep skillet on the fire one cup of water, one-fourth cup of
+fresh butter; when it comes to a boil, stir in one cup of sifted flour
+and continue stirring until the dough leaves the side of the skillet
+clean. Remove from the fire and when cool break in three eggs, one at a
+time, stirring continually. Add a little salt. Mix all well, then drop
+pieces about the size of a walnut into plenty of boiling butter or
+Crisco and fry a light brown. Drain, make an opening in each, fill with
+preserves and sprinkle with sugar; serve at once.
+
+
+VEGETABLE FRITTERS
+
+Cook the vegetables thoroughly; drain them, chop fine and add to the
+batter. Drop in boiling hot fat, drain and dry on paper.
+
+
+CORN FRITTERS
+
+Grate two cups of corn from the cob. Ears that are too old for eating in
+the ordinary method will serve very well for this. Mix with the corn one
+egg, beaten light, a cup of sweet milk into which has been stirred a bit
+of soda the size of a pea, two teaspoons of melted butter, a pinch of
+salt and enough flour to make a thin batter. Beat well together and fry
+on a griddle as you would cakes for breakfast.
+
+
+ERBSEN LIEVANZEN (DRIED PEA FRITTERS)
+
+Boil one cup of dried peas, pass through a hair sieve, pour into a bowl,
+add two ounces of butter rubbed to a cream, add also some soaked bread
+(soaked in milk), stir all into a smooth paste. Add salt, one teaspoon
+of sugar, one yolk and one whole egg; one ounce of blanched and pounded
+almonds. If too thick add more egg, if too thin more bread. Fry a nice
+brown.
+
+
+SQUASH FRITTERS
+
+Two cups of boiled squash, half a cup of flour, one teaspoon of
+baking-powder, one egg and two tablespoons of milk. It is assumed that
+the squash has been prepared as a vegetable, with seasoning and a little
+butter, and what is here used is a cold, left over portion of the same.
+Mix baking-powder with the flour and add to the squash; add milk and
+stir all together. Beat egg and stir in. Have hot fat in pan and drop
+fritters from spoon into pan. When browned on both sides remove to hot
+platter.
+
+
+FRENCH PUFFS (WINDBEUTEL)
+
+Put one cup of water and one-quarter pound of butter on to boil. When it
+begins to boil stir in one-quarter pound of sifted flour. Stir until it
+leaves the kettle clean, take off the fire and stir until milk-warm,
+then stir in four eggs, one at a time, stirring until all used up.
+Flavor with the grated peel of a lemon. Put on some rendered butter in a
+kettle. When the butter is hot, dip a large teaspoon in cold water and
+cut pieces of dough with it as large as a walnut, and drop into the hot
+butter. Try one first to see whether the butter is hot enough. Do not
+crowd--they want plenty of room to raise. Dip the hot butter over them
+with a spoon, fry a deep yellow and sprinkle powdered sugar over them.
+
+
+SHAVINGS (KRAUS-GEBACKENES)
+
+Sift about one pint of flour in a bowl, make a depression in the centre;
+break in five eggs, a pinch of salt, one teaspoon of ground cinnamon and
+one tablespoon of pulverized sugar. Mix this as you would a noodle
+dough, though not quite as stiff. Roll out very thin and cut into long
+strips with a jagging iron. Fry a light yellow. Roll on a round stick as
+soon as taken up from the fat or butter, sprinkle with sugar and
+cinnamon or grated peel of a lemon. Mix both thoroughly. Do not let the
+butter get too brown; if the fire is too strong take off a few minutes.
+
+
+SNIP NOODLES, FRIED
+
+Sift two cups of flour with three teaspoons of salt in it, make into a
+dough by adding enough sweet milk to make soft as biscuit dough. Break
+off small pieces and roll between the hands in the shape of croquettes.
+
+Now put one-half cup of rendered butter in a skillet that has a top to
+it; when the butter is hot, lay in the pieces of dough (do not put too
+many in at one time), throw in one-half cup of cold water, put on the
+cover and let cook until the water is cooked out and noodles are brown
+on one side. Remove the cover and brown on the other side.
+
+
+NOODLE PUFFS
+
+Make a noodle dough with as many eggs as desired, roll out somewhat
+thin, cut in strips four inches long by one inch wide.
+
+Have a skillet half full of boiling hot chicken fat; drop in the strips,
+a few at a time, baste with the hot grease until brown on both sides.
+Remove to a platter, sprinkle generously with powdered sugar and
+cinnamon, and serve.
+
+
+SNOWBALLS (HESTERLISTE)
+
+Mix one teaspoon of butter, one-fourth teaspoon of salt, one tablespoon
+of sugar with one egg. Add one tablespoon of cream, one teaspoon of
+brandy and flour to make stiff dough. Work the whole together with a
+spoon until the flour is incorporated with the other ingredients and you
+have a dough easily handled. Break the dough in pieces about the size of
+a walnut; roll each piece out separately just as thin as possible
+without tearing (the thinner the better), make three lengthwise slashes
+in the centre of each piece of dough after rolling out.
+
+Heat a large deep skillet about half full with boiling hot butter or
+Crisco, drop in the snowballs, not more than three at one time, brown
+quickly on one side, then on the other, turn carefully with a perforated
+skimmer as they are easily broken. Remove to a platter, sprinkle with
+powdered sugar and cinnamon and a few drops of lemon juice.
+
+
+MACROTES
+
+Blend one pound of good light dough with two eggs, six ounces of butter,
+and add as much flour as may be needed to make the whole sufficiently
+dry. Make it into the shape of a French roll, and cut off rather thin
+slices, which should be placed before the fire to rise, and then fried
+in oil. Let them drain carefully, and when nearly cold dip each in very
+thick syrup flavored with essence of lemon.
+
+
+
+
+*CAKES*
+
+
+GENERAL DIRECTIONS FOR MAKING CAKES
+
+Use only the best material in making cake.
+
+Gather together all ingredients and utensils that are required. If tins
+are to be greased, do so the first thing; some cakes require greased or
+buttered paper, if so, have paper cut the size that is needed and butter
+the paper.
+
+All measurements are level. See "Measurement of Food Materials".
+
+Use pastry flour. Sift flour twice at least and measure after sifting.
+
+Measure or weigh the sugar, butter, milk and flour. In measuring butter
+always pack the cup so as to be sure to get the proper quantity. Use the
+half-pint measuring cup.
+
+If fruit is to be used, wash and dry it the day before it is needed.
+Dust with flour just before using, and mix with the hand till each piece
+is powdered so that all will mix evenly with the dough instead of
+sinking to the bottom.
+
+A few necessary implements for good cake making are a pair of scales, a
+wooden spoon, two wire egg-whips, one for the yolks and the other for
+the whites of eggs.
+
+A ten-inch mixing-bowl, and two smaller bowls.
+
+Two spatula or leveling knives.
+
+A set of aluminum spoons of standard sizes.
+
+For convenience, cakes are divided into two classes: Those containing
+butter or a butter substitute and cake containing no shortening.
+
+The rules for mixing cakes with butter are:
+
+Break the eggs, dropping each in a saucer or cup. If the whites and
+yolks are to be used separately divide them as you break the eggs and
+beat both well before using; the yolks until light and the whites to a
+stiff froth, so stiff that you can turn the dish upside down and the
+eggs will adhere to the dish.
+
+Rub the butter to a cream which should be done with a wooden spoon in a
+deep bowl, add the sugar gradually. In winter set the bowl over hot
+water for a few minutes as the butter will then cream more easily. Add
+the yolks or the whole eggs, one at a time, to creamed butter and sugar.
+Sift the baking-powder with the last cup of flour, add flour and milk
+alternately until both are beaten thoroughly into the mixture, add
+beaten whites of eggs last to the dough and then set in the oven
+immediately.
+
+Sponge cakes and cakes that do not contain butter and milk must never be
+stirred, but the ingredients beaten in, being careful to beat with an
+upward stroke. Separate the yolks of the eggs from the whites, and beat
+the yolks with an egg-beater until they are thick and lemon-colored.
+Then add the sugar, a little at a time, beating constantly. Now beat the
+whites until they are stiff and dry; add them; the flour should be added
+last and folded lightly through. Every stroke of the spoon after flour
+is added tends to toughen the batter. Bake at once. All sponge cakes and
+torten should be baked in ungreased molds.
+
+
+TO BAKE CAKES
+
+Make sure the oven is in condition, it can better wait for the cake than
+the other way around.
+
+Light your gas oven five or ten minutes before needed and reduce heat
+accordingly when cake is put in oven.
+
+For the coal range, have the oven the right temperature and do not add
+coal or shake the coals while cake is baking.
+
+If a piece of soft yellow paper burns golden brown in five minutes the
+oven is moderately hot; if it takes four minutes the oven is hot, if
+seven minutes is required the oven is fit for slow baking.
+
+Sponge cakes require a slow oven; layer cakes a hot oven, and loaf cakes
+with butter a moderate oven.
+
+Never look after your cake until it has been in the oven ten minutes.
+
+If cake is put in too cool an oven it will rise too much and be of very
+coarse texture. If too hot, it browns and crusts over the top before it
+has sufficiently risen. If, after the cake is put in, it seems to bake
+too fast, put a brown paper loosely over the top of the pan, and do not
+open the oven door for five minutes at least; the cake should then be
+quickly examined and the door carefully shut, or the rush of cold air
+will cause it to fall. Setting a small dish of hot water in the oven
+will also prevent the cake from scorching.
+
+When you think your cake is baked, open the oven door carefully so as
+not to jar, take a straw and run it through the thickest part of the
+cake, and if the straw comes out perfectly clean and dry your cake is
+done. When done, take it out and set it where no draft of air will
+strike it, and in ten minutes turn it out on a flat plate or board.
+
+Do not put it in the cake box until perfectly cold. Scald out the tin
+cake box each time before putting a fresh cake in it. Make sure it is
+air-tight. Keep in a cool place, but not in a damp cellar or a
+refrigerator.
+
+
+TIME-TABLE FOR BAKING CAKES
+
+Sponge cake, three-quarters of an hour.
+Pound cake, one hour.
+Fruit cake, three and four hours, depending upon size.
+Cookies, from ten to fifteen minutes. Watch carefully.
+Cup cakes, a full half hour.
+Layer cakes, twenty minutes.
+
+
+ONE EGG CAKE
+
+Cream one-fourth cup of butter with one-half cup of sugar, add sugar
+gradually, and one egg, well-beaten. Mix and sift one and one-half cups
+of flour and two and one-half teaspoons of baking-powder, add the sifted
+flour alternately with one-half cup of milk to the first mixture; flavor
+with vanilla or lemon. Bake thirty minutes in a shallow pan. Spread with
+chocolate frosting.
+
+
+LITTLE FRENCH CAKES
+
+Beat one-fourth cup of butter to a cream with one-fourth cup of sugar
+and add one cup of flour. Stir well and then add one egg which has been
+beaten into half a pint of milk, a little at a time. Fill buttered
+saucers with the mixture, bake and when done, place the cakes one on top
+of another with jam spread between.
+
+
+GRAFTON CAKE. LAYERS AND SMALL CAKES
+
+Cream four tablespoons of butter with one and one-half cups of sugar,
+beat in separately two whole eggs, add one cup of milk alternately with
+two cups of flour in which has been sifted two teaspoons of
+baking-powder, beat all thoroughly.
+
+This recipe will make two layer-cakes which may be spread with any of
+the cake fillings or icings.
+
+To make small cakes omit one of the egg-whites, fill well-buttered gem
+pans a little more than half full, and bake in a moderately hot oven
+until a delicate brown. The white reserved may be beaten to a stiff
+froth and then gradually stir in four tablespoons of powdered sugar and
+the juice of half a lemon. When the cakes are cool, spread with the
+icing and decorate with raisins, nut meats, one on top of each or
+sprinkle with candied caraway seeds.
+
+
+CUP CAKE
+
+Cream one cup of butter with two cups of sugar and add gradually the
+yolks of four eggs, one at a time. Sift three cups of flour, measure
+again after sifting, and add two teaspoons of baking-powder in the last
+sifting. Add alternately the sifted flour and one cup of sweet milk. Add
+last the beaten whites of the eggs. Flavor to taste. Bake in loaf or
+jelly-tins.
+
+
+GOLD CAKE
+
+Take one cup of powdered sugar, one-half cup of butter rubbed to a
+cream; add yolks of six eggs and stir until very light. Then sift two
+cups of flour with one and one-half teaspoons of baking-powder sifted in
+well (sift the flour two or three times). Grate in the peel of a lemon
+or an orange, add the juice also, and add three-quarters cup of milk
+alternately with the flour. Bake in moderate oven.
+
+
+WHITE CAKE
+
+Cream three-quarters cup of butter and one and one-quarter cups of sugar
+very well. Stop stirring, pour one-half cup of cold water on top of
+butter mixture and whites of eight eggs slightly beaten on top of water;
+do not stir, add one teaspoon of vanilla. Sift two and one-half cups of
+pastry flour, measure, then mix with two heaping teaspoons of
+baking-powder, and sift three times. Add to cake mixture and then beat
+hard until very smooth. Turn into ungreased angel cake pan, place in
+slow oven. Let cake rise to top of pan, then increase heat and bake
+until firm. Invert pan, when cool cut out.
+
+
+MARBLE CAKE
+
+Take two cups of sugar, one cup of butter, four eggs (yolks), one cup of
+milk, three cups of flour, and three teaspoons of baking-powder (scant).
+Cream the butter and sugar, and add the yolks of eggs. Then add the
+milk, flour, baking-powder, and the beaten whites of the eggs; flavor
+with lemon. To make the brown part; take a square of bitter chocolate
+and melt above steam, and mix with some of the white; flavor the brown
+with vanilla. Put first a tablespoon of brown batter in the pan, and
+then the white. Bake in quick oven thirty-five minutes.
+
+
+LEMON CAKE
+
+Rub to a cream one-half cup of butter with one and one-half cups of
+pulverized sugar and add gradually the yolks of three eggs, one at a
+time, and one-half cup of sweet milk. Sift two cups of flour with one
+teaspoon of baking-powder, add alternately with the milk and the
+stiffly-beaten whites of three eggs. Add the grated peel of one-half
+lemon and the juice of one lemon. Bake in moderate oven thirty minutes.
+
+
+ORANGE CAKE
+
+Beat light the yolks of five eggs with two cups of pulverized sugar, add
+juice of a large orange and part of the peel grated; one-half a cup of
+cold water and two cups of flour, sifted three times. Add two teaspoons
+of baking-powder in last sifting and add last the stiff-beaten whites of
+three eggs. Bake in layers, and spread the following icing between and
+on top. Icing: beat the whites of two eggs stiff, add the juice and peel
+of one orange and sugar enough to stiffen.
+
+
+POTATO CAKE
+
+Cream two-thirds cup of butter with two cups of granulated sugar; add
+one-half cup of milk, yolks of four eggs, one cup of hot mashed
+potatoes, one cup of chocolate, one teaspoon each of cinnamon, cloves,
+and nutmeg, one teaspoon of vanilla, one cup of chopped walnuts, two
+cups of flour, two teaspoons of baking-powder, then beaten whites of
+four eggs. Bake slowly in two pans, and cut in half when cold. Put jam
+between layers.
+
+
+POUND CAKE
+
+Rub one pound of butter and one pound of powdered sugar to a cream, add
+the grated peel of a lemon, a glass of brandy and the yolks of nine
+eggs, added one at a time, and last one pound and a quarter of sifted
+flour with one-half teaspoon of baking-powder and the beaten whites of
+the eggs. Bake slowly.
+
+
+BAKING-POWDER BUNT KUCHEN
+
+Beat two whole eggs for ten minutes with two cups of sugar, two and
+one-half tablespoons of melted butter, add one cup of milk, three cups
+of flour in which have been sifted two teaspoons of baking-powder,
+flavor with one teaspoon of vanilla; one-fourth cup of small raisins may
+be added. Bake one hour.
+
+
+QUICK COFFEE CAKE
+
+Cream one-half cup of butter with one cup of sugar, add three eggs, one
+and one-half cups of flour, two teaspoons of baking-powder, mixed with
+the flour, and one-half cup of milk. Mix well together; bake in a long
+bread or cake pan, and have on top chopped almonds, sugar and cinnamon.
+
+
+BAKING-POWDER CINNAMON CAKE
+
+Cream three-fourths cup of sugar with a piece of butter the size of an
+egg, beat together; then add two eggs, one-half cup of milk (scant), one
+and one-half cups of flour, one teaspoon of vanilla and two teaspoons of
+baking-powder. Put cinnamon, flour, sugar and a few drops of water
+together and form in little pfaervel with your hand and sprinkle on top
+of cake; also sprinkle a few chopped nuts on top. Do not bake too
+quickly. Bake in flat pan.
+
+
+GERMAN COFFEE CAKE (BAKING-POWDER)
+
+Take three cups of flour sifted, one teaspoon of salt, three tablespoons
+of sugar, three teaspoons of baking-powder, two eggs, two tablespoons of
+butter, and two-thirds of a cup of milk. Stir well together, adding more
+milk if necessary. Keep batter very stiff, sprinkle with melted butter
+(generously) sugar and cinnamon, and again with melted butter. Put into
+well-buttered shallow pans and bake about half an hour.
+
+
+COVERED CHEESE CAKE
+
+Cream one cup of sugar with butter the size of an egg, add two eggs well
+beaten and one cup of water alternately with two and one-half cups of
+flour in which has been sifted two teaspoons of baking-powder.
+
+*Filling.*--Beat two eggs with one-half cup of sugar, add one-half pound
+of pot cheese, one tablespoon of cornstarch boiled in one cup of milk,
+cool this and add, flavor with lemon extract.
+
+Put one-half of the batter in cake pan, then the filling and the other
+half of batter. Bake in slow oven thirty-five minutes. Sift sugar on top
+when done.
+
+
+BLITZ KUCHEN
+
+Take one cup of powdered sugar, one-half cup of butter, one cup of
+pastry flour, one-quarter of a teaspoon of baking-powder, peel and juice
+of one lemon, five or six eggs. Beat sugar with two whole eggs; add
+butter, beat until foamy; after that the flour mixed with baking-powder,
+lemon and four yolks. Last the stiffly-beaten whites of the eggs. Mix
+this well, bake in form in a moderately hot oven.
+
+
+KOENIG KUCHEN
+
+Cream one-quarter cup of butter with one cup of sugar, yolks of six
+eggs, one-quarter pound of raisins, one-quarter pound of currants, juice
+and peel of one lemon, one spoon of rum, twenty blanched and grated
+almonds, two cups of flour mixed with one-half teaspoon of
+baking-powder, two stiffly-beaten whites of eggs. Bake in an ungreased
+form one to one and one-half hours.
+
+
+NUT CAKE
+
+Take one-half cup of butter, three eggs, one and one-half cups of sugar,
+two and one-half cups of flour, two and one-half level teaspoons of
+baking-powder, and one-half cup of milk. One cup of any kind of nuts.
+Rub the butter and sugar to a light white cream; add the eggs beaten a
+little; then the flour sifted with the powder. Mix with the milk and
+nuts into a rather firm batter. Bake in a paper lined tin in a steady
+oven thirty-five minutes.
+
+
+LOAF COCOANUT CAKE
+
+Rub one cup of butter and two cups of sugar to a cream. Add one cup of
+milk, whites of four eggs, three cups of flour (measure after sifting),
+and three teaspoons of baking-powder added in last sifting. Add a grated
+cocoanut and last the stiffly-beaten whites. Bake in a loaf. Line tin
+with buttered paper.
+
+
+FRUIT CAKE (WEDDING CAKE)
+
+Take one pound of butter and one pound of sugar rubbed to a cream, yolks
+of twelve eggs, one tablespoon of cinnamon, one teaspoon of allspice,
+one-half teaspoon of mace, one-half teaspoon of cloves, one-fourth of a
+pound of almonds pounded, two pounds of raisins (seeded and chopped),
+three pounds of currants (carefully cleaned), one pound of citron
+(shredded very fine), and one-quarter of a pound of orange peel (chopped
+very fine). Soak all this prepared fruit in one pint of brandy
+overnight. Add all to the dough and put in the stiffly-beaten whites
+last. Bake in a very slow oven for several hours, in cake pans lined
+with buttered paper. When cold wrap in cloths dipped in brandy and put
+in earthen jars. If baked in gas oven have light very low. Keep oven the
+same temperature for four or five hours.
+
+
+APPLE SAUCE CAKE
+
+This apple sauce cake will be found as delicious and tasty as the rich
+fruit cake, which is so difficult to prepare, and it is very much less
+expensive.
+
+In a big mixing bowl, beat to a creamy consistency four tablespoons of
+butter, one egg and one cup of sugar. Add a saltspoon of salt, one
+teaspoon of allspice, one teaspoon of vanilla and a little grated
+nutmeg. Beat and stir all these ingredients well together with the other
+mixture, then add one cup of chopped raisins, after dusting them with
+flour. Mix these well through the dough and then add one cup of
+unsweetened apple sauce which has been pressed through a fine wire
+sieve. After this is well mixed with the other ingredients, stir in one
+teaspoon of baking-soda dissolved in one tablespoon of boiling water.
+Last of all, stir in one cup of flour, sifting twice after measuring it.
+Bake forty-five minutes in moderate oven.
+
+The tendency in making this cake is to get the dough too thin, therefore
+the apple sauce should be cooked quite thick, and then if the dough is
+still too thin add more flour. Bake one hour in moderate oven. This cake
+can be made with chicken schmalz in place of butter. Ice with plain
+white frosting.
+
+
+SPICE CAKE
+
+This spice cake is economical, easy to make and delicious, three
+qualities which must appeal to the housewife.
+
+Cream one cup of brown sugar and one-half cup of butter (or a little
+less of any butter substitute). Add one-half teaspoon of ground cloves
+and ground cinnamon, one cup of sour milk; one teaspoon of baking-soda,
+two cups of flour and one cup of raisins chopped. Have ready a warm oven
+and bake three-quarters of an hour.
+
+
+GREEN TREE LAYER CAKE AND ICING
+
+One cup of granulated sugar, one-half cup of butter, three eggs, one cup
+of milk, two and one-half scant cups of sifted flour, one teaspoon of
+vanilla extract, two teaspoons of baking-powder. Cream the butter and
+sugar together as usual, and then break in three eggs and beat until
+very creamy. Add the flour and milk alternately, reserving a little of
+the flour to add after the vanilla and baking-powder. Beat well and bake
+in layer cake tins. The entire success and lightness of this cake
+depends upon the beating of the sugar, butter and eggs. If these are
+beaten long enough they will become as creamy and fluffy as whipped
+cream.
+
+*Icing for This Cake.*--One and one-half cups of confectioner's sugar
+(not powdered), butter the size of a large egg, two tablespoons of
+cocoa, one teaspoon of vanilla, moisten to make the mixture the
+consistence of very thick cream. Cream or whipped cream may be used for
+the mixing, but many like this icing when made with lukewarm coffee. The
+sugar and butter are creamed together thoroughly and then the cocoa and
+vanilla are added, and lastly the cream or coffee. This is a good
+imitation of German tree cake. The icing on tree cake is an inch thick,
+and it is marked to represent the bark of a tree. The way it is served
+is with a little green candy on it, and it is really very delicious
+although extremely rich. The thicker or rather firmer this icing is, the
+better.
+
+
+EGGLESS, BUTTERLESS, MILKLESS CAKE
+
+One package of seeded raisins, two cups of sugar, two cups of boiling
+water, one teaspoon of cinnamon, one teaspoon of cloves, two tablespoons
+of Crisco, chicken schmalz or clarified drippings, one-half teaspoon of
+salt. Boil all together five minutes, cool, add one teaspoon of soda
+dissolved in water, three cups of flour. Bake forty-five minutes, make
+two cakes in layer pans.
+
+
+APPLE JELLY CAKE
+
+Rub one cup of butter and two cups of sugar to a cream, add four eggs,
+whites beaten separately, one cup of milk, two teaspoons of
+baking-powder and three and one-half cups of flour. Bake in layer tins.
+
+*Filling.*--Pare and grate three large apples ("Greenings" preferred),
+the juice and peel of a lemon, one cup of sugar and one well-beaten egg.
+Put in ingredients together and boil, stirring constantly until thick.
+Cool and fill in cake.
+
+
+CREAM LAYER CAKE
+
+Rub one cup of butter and two scant cups of sugar to a cream; the yolks
+of four eggs beaten in well, add gradually one cup of milk and three
+cups of sifted flour, and add three teaspoons of baking-powder in last
+sifting; put whites in last. Bake in layers as for jelly cake. When
+cold, spread with the following filling: Moisten two tablespoons of
+cornstarch with enough cold milk to work it into a paste. Scald one-half
+pint of milk with one-half cup of sugar and a pinch of salt. Beat the
+yolks of two eggs light; add the cornstarch to this, and as soon as the
+milk is scalded pour in the mixture gradually, stirring constantly until
+thick. Drop in one teaspoon of sweet butter, and when this is mixed in,
+set away until cool. Spread between layers.
+
+
+COCOANUT LAYER CAKE
+
+Rub to a cream one-half cup of butter and one and one-half cups of
+pulverized sugar. Add gradually three eggs, one-half cup of milk and two
+cups of flour, adding two teaspoons of baking-powder in last sifting.
+Bake in layers.
+
+*Filling.*--One grated cocoanut and all of its milk, to half of which
+add the beaten whites of two eggs and one cup of powdered sugar. Lay
+this between the layers. Mix with the other half of the grated cocoanut
+five tablespoons of powdered sugar and strew thickly on top of cake,
+which has been previously iced.
+
+
+CHOCOLATE LAYER CAKE
+
+Stir one scant half cup of butter to a cream with one cup of sugar. Add
+alternately one-half cup of sweet milk, yolks of two eggs which you have
+previously beaten until quite light, add whites of two, and one-half cup
+of sifted flour. Make a custard of one-half cup of milk, with one cup of
+grated chocolate, one-half cup of granulated sugar; boil until thick,
+add the yolk of one egg, then remove from the fire; stir until cool, add
+this to the cake batter, add one and one-half cups of sifted flour, two
+teaspoons of baking-powder and one of vanilla flavoring. Bake in layers
+and ice between and on top with plain white icing flavored to taste. You
+may substitute almond or colored icing.
+
+
+CARAMEL LAYER CAKE
+
+Place one-half cup of sugar in pan over fire. Stir until liquid smokes
+and burns brown. Add one-half cup of boiling water and cook into syrup.
+Take one cup butter, one and one-half cups of sugar, yolks of two eggs,
+over one cup of water and two cups of flour. Beat all thoroughly. Add
+enough of the burnt sugar to flavor, also one teaspoon of vanilla,
+another half cup of flour, two teaspoons of baking-powder and whites of
+two eggs. Bake in two layers, using remainder of burnt sugar for icing.
+
+
+HUCKLEBERRY CAKE
+
+Stir to a cream one cup of butter and two cups of powdered sugar and add
+gradually the yolks of four eggs. Sift into this three cups of flour,
+adding two teaspoons of baking-powder in the last sifting and add one
+cup of sweet milk alternately with the flour to the creamed butter,
+sugar and yolks. Spice with one teaspoon of cinnamon and add the
+stiff-beaten whites of the eggs. Lastly, stir in two cups of
+huckleberries which have been carefully picked over and well dredged
+with flour. Be careful in stirring in the huckleberries that you do not
+bruise them. You will find a wooden spoon the best for this purpose, the
+edges not being so sharp. Bake in a moderately hot oven; try with a
+straw, if it comes out clean, your cake is baked. This will keep fresh
+for a long while.
+
+
+CREAM PUFFS
+
+One cup of hot water, one-half cup of butter; boil together, and while
+boiling stir in one cup of sifted flour dry; take from the stove and
+stir to a thin paste, and after this cools add three eggs unbeaten, and
+stir vigorously for five minutes. Drop in tablespoonfuls on a buttered
+tin and bake in a quick oven twenty-five minutes, opening the oven door
+no oftener than is absolutely necessary, and being careful that they do
+not touch each other in the pan. This amount will make twelve puffs.
+Cream for puffs: one cup of milk, one cup of sugar, one egg, three
+tablespoons of flour, vanilla to flavor. Stir the flour in a little of
+the milk; boil the rest, turn this in and stir until the whole thickens.
+When both this and the puffs are cool open the puff a little way with a
+sharp knife and fill them with the cream.
+
+
+CHOCOLATE ECLAIRS
+
+To make eclairs spread the batter, prepared as in foregoing recipe, in
+long ovals and when done cover with plain or chocolate frosting, as
+follows: Boil one cup of brown sugar with one-half cup of molasses, one
+tablespoon of butter and two tablespoons of flour. Boil for one-half
+hour, then stir in one-fourth pound of grated chocolate wet in
+one-fourth cup of sweet milk and boil until it hardens on the spoon.
+Flavor with vanilla. Spread this upon the eclairs.
+
+
+DOBOS TORTE
+
+Cream yolks of six eggs with one-half pound of powdered sugar; add
+three-fourths cup of flour sifted three times; then add beaten whites of
+six eggs lightly and carefully into the mixture. Butter pie plates on
+under side and sprinkle with flour lightly over the butter and spread
+the mixture very thin. This amount makes one cake of twelve layers.
+Remove layers at once with a spatula.
+
+*Filling.*--Cream one-half pound of sweet butter and put on ice
+immediately; take one-half pound of sweet chocolate and break it into a
+cup of strong liquid coffee; add one-half pound of granulated sugar and
+let it boil until you can pull it almost like candy; remove from fire
+and stir the chocolate until it is quite cold. When cold add the
+chocolate mixture to the creamed butter. This filling is spread thin
+between the layers, spread the icing thicker on top and sides of the
+cake. This is very fine, but care must be taken in baking and removing
+the layers, as layers are as thin as wafers. Bake and make filling a day
+or two before needed.
+
+
+SPONGE CAKE
+
+Weigh any number of eggs, take the same weight of sugar and one-half the
+weight of flour; the grated rind and juice of one lemon to five eggs.
+For mixing this cake, see the directions given in "To Bake Cakes"; the
+mixture should be very light and spongy, great care being used not to
+break down the whipped whites. The oven should be moderate at first, and
+the heat increased after a time. The cake must not be moved or jarred
+while baking. The time will be forty to fifty minutes according to size
+of cake. Use powdered sugar for sponge-cake. Rose-water makes a good
+flavoring when a change from lemon is wanted.
+
+
+SMALL SPONGE CAKES
+
+Separate the whites and yolks of four eggs, beat the whites stiff, and
+beat into them one-half cup of granulated sugar. Beat the yolks to a
+very stiff froth and beat into them one-half cup of granulated sugar.
+This last mixture must be beaten for exactly five minutes. Add the juice
+and grated rind of one small lemon; beat yolks and whites together well,
+then stir in very gently one scant cup of flour that has been sifted
+three times. Remember that every stroke of the spoon after the flour is
+added toughens the cake just that much, so fold the flour in just enough
+to mix well. If baked in small patty pans they taste just like lady
+fingers. Bake twenty or twenty-five minutes in moderate oven.
+
+
+DOMINOES
+
+Make a sponge cake batter, and bake in long tins, not too large. The
+batter should not exceed the depth of one-fourth of an inch, spread it
+evenly and bake it in a quick oven (line the tins with buttered paper).
+As each cake is taken from the oven, turn it upside down on a clean
+board or paper. Spread with a thin layer of currant or cranberry jelly,
+and lay the other cake on top of it. With a hot, sharp knife cut into
+strips like dominoes; push them with the knife about an inch apart, and
+ice them with ordinary white icing, putting a tablespoonful on each
+piece, the heat of the cake will soften it, and with little assistance
+the edges and sides may be smoothly covered. Set the cakes in a warm
+place, where the frosting will dry. Make a horn of stiff white paper
+with just a small opening; at the lower end. Put in one spoon of dark
+chocolate icing and close the horn at the top, and by pressing out the
+icing from the small opening, draw a line of it across the centre of
+each cake, and then make dots like those on dominoes. Keep the horn
+supplied with the icing.
+
+
+LADY FINGERS
+
+Beat the yolks of three eggs until light and creamy, add one-quarter
+pound of powdered sugar (sifted) and continue beating; add flavoring to
+taste, vanilla, lemon juice, grated rind of lemon or orange. To the
+whites of the three eggs add one-half saltspoon of salt and beat until
+very stiff. Stir in lightly one-half cup of flour and then fold in the
+beaten whites very gently. Press the mixture through a pastry tube on a
+baking-tin, covered with paper in portions one-half inch wide by four
+inches long, or drop on oblong molds; sift a little powdered sugar on
+top of each cake, and bake from ten to fifteen minutes in a moderate
+oven. Do not let brown. Remove immediately from pan, brush the flat
+surface of one cake with white of egg and press the underside of a
+second cake upon the first.
+
+
+JELLY ROLL
+
+Take three eggs creamed with one cup of granulated sugar, one cup of
+flour sifted with two teaspoons of baking-powder, add one-half cup of
+boiling water. Bake in broad pan--while hot, remove from pan and lay on
+cloth wet with cold water. Spread with jelly and roll quickly. Sprinkle
+with powdered sugar.
+
+
+ANGEL FOOD
+
+Sift one cup of pastry flour once, then measure and sift three times.
+Add a pinch of salt to the whites of eight or nine eggs or just one cup
+of whites, beat about one-half, add one-half teaspoon of cream of
+tartar, then beat the whites until they will stand of their own weight;
+add one and one-fourth cups of sugar, then flour, not by stirring but
+folding over and over until thoroughly mixed in; flavor with one-half
+teaspoon of vanilla or almond extract. Bake in an ungreased pan, patent
+tube pan preferred. Place the cake in an oven that will just warm it
+enough through until the batter has raised to the top of the mold, then
+increase the heat gradually until the cake is well browned over; if by
+pressing the top of the cake with the finger it will spring back without
+leaving the imprint of the finger the cake is done through. Great care
+should be taken that the oven is not too hot to begin with as the cake
+will rise too fast and settle or fall in the baking. Bake thirty-five to
+forty minutes. When done, invert the pan; when cool remove from pan.
+
+
+SUNSHINE CAKE
+
+Beat yolks of five eggs lightly, add one teaspoon of vanilla, or grated
+rind of one lemon. In another bowl beat seven whites to a froth with a
+scant one-half teaspoon of cream of tartar, then beat until whites are
+very stiff. Gradually add one cup of granulated sugar, sifted three
+times, to the beaten whites. Fold whites and sugar, when beaten, into
+the beaten yolks. Sift one cup of flour three times, then put into
+sifter and shake lightly, fold into the cake. Bake forty minutes in
+ungreased cake pan. As directed for sponge cake invert pan. Remove cake
+when it has cooled.
+
+
+MOCHA TORTS
+
+Beat one cup of powdered sugar with the yolks of four eggs; when very
+light, add one cup of sifted flour in which has been mixed one teaspoon
+of baking-powder, add three tablespoons of cold water, one-half teaspoon
+of vanilla, one tablespoon essence of mocha, add the stiffly-beaten
+whites and bake fifteen to twenty minutes in two layer pans in a
+moderate oven. Spread when cold with one-half pint of cream to which has
+been added one tablespoon of mocha essence, one and one-half tablespoon
+of powdered sugar and then well whipped. Garnish with pounded almonds.
+
+
+PEACH SHORTCAKE
+
+Make a sponge cake batter of four eggs, one cup of pulverized sugar, a
+pinch of salt and one cup of flour. Beat the eggs with the sugar until
+very light. Beat until the consistency of dough and add the grated peel
+of a lemon, and last the sifted flour. No baking-powder necessary. Bake
+in jelly tins. Cut the peaches quite fine and sugar bountifully. Put
+between layers. Eat with cream.
+
+The same recipe may be used for Strawberry Shortcake.
+
+
+BREMEN APPLE TORTE
+
+Take seven peeled and cored apples, six tablespoons of sugar, two
+tablespoons of butter, and cook together until apples are soft. Cream
+six eggs; add to them one pint of sour cream, one tablespoon of vanilla,
+one-half teaspoon of cinnamon, and sugar to taste; then pour into the
+cooked apples and let all boil together till thick. Remove from stove.
+Take three cups of finely rolled zwieback, and in the bottom of a
+well-greased pan put a layer of two cups of crumbs, then a layer of the
+apple mixture, a layer of the remaining crumbs, and lastly lumps of
+butter over all. Bake one hour.
+
+
+VIENNA PRATER CAKE
+
+Cream the yolks of six eggs with one cup of granulated sugar. Add
+three-fourths cup of sifted chocolate, three-fourths cup of flour
+(sifted twice), one and one-half teaspoon of vanilla. Add the beaten
+whites. Bake thirty minutes. When cold; cut in half and fill with the
+following: One cup of milk, yolks of two eggs, one cup of chopped
+walnuts. Boil, stirring constantly to prevent curdling. Sweeten to
+taste, and after removing from the fire add one tablespoon of rum.
+Spread while hot.
+
+
+SAND TORTE
+
+Cream one-half pound of butter with one-half pound of sugar; drop in,
+one at a time, the yolks of six eggs. Add one small wine glass of rum,
+one-fourth pound of corn-starch, and one-fourth pound of flour that have
+been thoroughly mixed; one teaspoon of baking-powder, the beaten whites
+of six eggs. Bake one hour in a moderate oven.
+
+
+ALMOND CAKE OR MANDEL TORTE, No. 1
+
+Take one-half pound of almonds and blanch by pouring boiling water over
+them, and pound in a mortar or grate on grater (the latter is best).
+Beat yolks of eight eggs vigorously with one cup of sugar, add one-half
+lemon, grated peel and juice, one tablespoon of brandy, and four
+lady-fingers grated, the almonds, and fold in the stiffly-beaten whites
+of eggs. Bake in moderate oven one hour.
+
+
+ALMOND CAKE OR MANDEL TORTE, No. 2
+
+Take one-fourth pound of sweet almonds and one-eighth pound of bitter
+ones mixed. Blanch them the day previous to using and then grate or
+pound them as fine as powder. Beat until light the yolks of nine eggs
+with eight tablespoons of granulated sugar. Add the grated peel of one
+lemon and one-half teaspoon of mace or vanilla. Beat long and steadily.
+Add the grated almonds and continue the stirring in one direction. Add
+the juice of the lemon to the stiff-beaten whites. Grate four stale lady
+fingers, add and bake slowly for one hour at least.
+
+
+BROD TORTE
+
+Take six eggs, seven tablespoons of granulated sugar, seven tablespoons
+of bread crumbs, one-eighth pound of chopped almonds, one-half teaspoon
+of allspice, one tablespoon of jelly, grated rind and juice of one
+lemon, one teaspoon of cinnamon, one-half teaspoon of cloves, one-half
+wine glass of brandy. Beat yolks of eggs well and add sugar and beat
+until it blisters, add bread crumbs, almonds, jelly, spice, lemon, and
+brandy. Then add beaten whites, and bake slowly about forty minutes.
+
+
+RYE BREAD TORTE
+
+Beat the yolks of four eggs very light with one cup of sugar; add one
+cup of sifted dry rye bread crumbs to which one teaspoon of
+baking-powder and a pinch of salt have been added. Moisten one-half cup
+of ground almonds with two tablespoons of sherry, add and lastly fold in
+the beaten whites of eggs. Bake in ungreased form in moderate oven.
+
+
+ZWIEBACK TORTE
+
+Beat the yolks of six eggs with one and one-eighth cups of sugar, add
+one-half box of zwieback, which has been rolled very fine, add one
+teaspoon of baking-powder, season with one tablespoon of rum or sherry
+wine and one-half teaspoon of bitter almond extract. Lastly fold in the
+stiffly-beaten whites of the six eggs and bake in ungreased form in
+moderate oven three-quarters of an hour.
+
+
+CHOCOLATE BROD TORTE
+
+Separate the yolks and whites of ten eggs. Beat the yolks with two cups
+of pulverized sugar. When thick add one and three-fourth cups of sifted
+dry rye bread crumbs, one-half pound of sweet almonds, also some bitter
+ones, grated or powdered as fine as possible, one-fourth pound of
+citron shredded fine, one cake of chocolate grated, the grated peel of
+one lemon, the juice of one orange and one lemon, one tablespoon of
+cinnamon, one teaspoon of allspice, one-half teaspoon of cloves, and a
+wine glass of brandy. Bake very slowly in ungreased form. Frost with a
+chocolate icing, made as follows: Melt a small piece of chocolate. Beat
+the white of an egg stiff with scant cup of sugar, and stir into the
+melted chocolate and spread with a knife.
+
+
+BURNT ALMOND TORTE
+
+Beat up four eggs with one cup of sifted powdered sugar. Beat until it
+looks like a heavy batter. When you think you cannot possibly beat any
+longer stir one cup of sifted flour with one-half teaspoon of
+baking-powder. Stir it into batter gradually and lightly, adding three
+tablespoons of water. Bake in jelly tins. Filling: Scald one-fourth
+pound of almonds (by pouring boiling water over them), remove skins, put
+them on a pie plate and set them in the oven to brown slightly.
+Meanwhile, melt three tablespoons of white sugar, without adding water,
+stirring it all the while. Stir up the almonds in this, then remove them
+from the fire and lay on a platter separately to cool. Make an icing of
+the whites of three eggs beaten very stiff, with one pound of pulverized
+sugar, and flavor with rose-water. Spread this upon layers and cover
+each layer with almonds. When finished frost the whole cake, decorating
+with almonds.
+
+
+CHOCOLATE TORTE
+
+Take nine eggs, one-half pound of pulverized sugar, one-half pound of
+almonds, half cut and grated; one-half pound of finest vanilla chocolate
+grated, one-half pound of raisins, cut and seeded; seven soda crackers,
+rolled to a powder; one teaspoon of baking-powder, juice of three lemons
+and one-fourth glass of wine. Beat whites of eggs to a stiff froth and
+stir in last. Beat yolks with sugar until very light; then add
+chocolate, and proceed as with other torten.
+
+
+DATE TORTE
+
+Beat one-half pound of pulverized sugar with the yolks of six large
+eggs. Beat long and steadily until a thick batter. Add one-half pound of
+dates, cut very fine, one teaspoon each of allspice and ground cinnamon,
+one-fourth pound of chocolate grated, juice and peel of one lemon, three
+and one-half soda crackers, rolled to a fine powder, one teaspoon of
+baking-powder, and last the stiff-beaten whites. Bake slowly. Cake can
+be cut in half and put together with jelly.
+
+
+GERMAN HAZELNUT TORTE
+
+Beat together for twenty minutes until very light the yolks of eight
+eggs with one-half pound of granulated sugar, then add the very
+stiffly-beaten whites of eggs, place the bowl in which it has been
+stirred over a boiler in which water is boiling on the stove, stir
+continually but slowly until all the batter is well warmed but not too
+hot, add a small pinch of salt, and one-half pound of grated hazelnuts,
+add the nuts gradually, mix well and pour into a greased spring form.
+Bake very slowly. The grated rind of one-half lemon can be added if
+desired. Ice with boiled icing.
+
+
+LINZER TORTE
+
+Cream one pound of butter with one pound of sugar until foamy, then add
+one by one four whole eggs. Mix well, then stir in three-fourths pound
+of pounded almonds or walnuts, one teaspoon of cinnamon, one-fourth
+teaspoon of cloves, one pound of flour, one teaspoon of baking-powder,
+and a few drops of bitter almond essence. Put in four layer pans and
+bake in slow oven. Put together with apricot, strawberry, or raspberry
+jam and pineapple marmalade, each layer having a different preserve. Ice
+top and sides. If only two layers are desired for home use, half the
+quantity of ingredients can be used. This is a very fine cake. It is
+better the second day.
+
+
+RUSSIAN PUNCH TORTE
+
+Bake three layers of almond tart and flavor it with a wine glass of
+arrack. When baked, scrape part of the cake out of the thickest layer,
+not disturbing the rim, and reserve these crumbs to add to the following
+filling: Boil one-half pound of sugar in one-fourth cup of water until
+it spins a thread. Add to this syrup a wine glass of rum, and the
+crumbs, and spread over the layers, piling one on top of the other.
+Another way to fill this cake is to take some crab-apple jelly or apple
+marmalade and thin it with a little brandy.
+
+
+WALNUT TORTE, No. 1
+
+Grate eight ounces of walnuts and eight ounces of blanched almonds. Beat
+light the yolks of twelve eggs and three-fourths pound of sugar. Add
+the grated nuts and one-fourth pound of sifted flour, fold in the whites
+beaten to a stiff froth. Bake in layers and fill with sweetened whipped
+cream.
+
+
+WALNUT TORTE, No. 2
+
+Separate the yolks and whites of six eggs, being very careful not to get
+a particle of the yolks into the whites. Sift one-half pound of
+granulated sugar into the yolks and beat until thick as batter. Add a
+pinch of salt to the whites and beat very stiff. Have ready one-fourth
+pound of grated walnuts, reserve whole pieces for decorating the top of
+cake. Add the pounded nuts to the beaten yolks, and two tablespoons of
+grated lady fingers or stale sponge cake. Last add the stiffly-beaten
+whites of the eggs. Bake in layers and fill with almond or plain icing.
+
+
+CHESTNUT TORTE
+
+Boil one pound of chestnuts in the shells, peel them while warm, put
+nuts through potato ricer or colander. Beat well the yolks of six eggs
+with six tablespoons of sugar, add all the chestnut puree but two or
+three tablespoons reserved for top of torte, then add three teaspoons of
+baking-powder and the well-beaten whites of the six eggs; bake in
+moderate oven fifteen to twenty minutes. Whip one-half pint of cream,
+add to this the chestnut puree which was reserved, and a little sugar;
+garnish torte with this mixture. Enough for twelve persons.
+
+
+NUT HONEY CAKE
+
+Mix two cups of brown sugar, two cups of honey, six egg yolks and beat
+them thoroughly. Sift together three cups of flour, one-quarter teaspoon
+of salt, three teaspoons of ground cinnamon, one-half teaspoon each of
+ground cloves, ground nutmeg and allspice, and one and one-half
+teaspoons of soda; add one cup of chopped raisins, one-half ounce of
+citron cut in small pieces, one-half ounce of candied orange peel cut in
+small pieces, one-half pound of almonds coarsely chopped. Beat the
+whites of three eggs very stiff and add them last. Pour the dough to the
+depth of about half an inch into well-buttered tins and bake in a slow
+oven for one-half hour.
+
+
+
+
+*ICINGS AND FILLINGS FOR CAKES*
+
+
+BOILED ICING
+
+One cup of sugar, one-third cup of boiling water, white of one egg
+beaten stiff. Pour water on sugar until dissolved, heat slowly to
+boiling point without stirring; boil until syrup will thread when
+dropped from tip of spoon; as soon as it threads, pour slowly over
+beaten white, then beat with heavy wire spoon until of proper
+consistency to spread. Flavor.
+
+
+WHITE CARAMEL ICING
+
+Put on to boil two cups of brown sugar, one cup of milk and a small lump
+of butter. Boil until it gets as thick as cream, then beat with a fork
+or egg whip until thick and creamy. Spread quickly on cake.
+
+
+MAPLE SUGAR ICING
+
+Boil two cups of maple sugar with one-half cup of boiling water until it
+threads from the spoon. Pour it upon the beaten whites of two eggs and
+beat until cold. Spread between layers and on top of cake. Do not make
+icings on cloudy or rainy days.
+
+
+UNBOILED ICING
+
+Take the white of one egg and add to it the same quantity of water
+(measure in an egg shell). Stir into this as much confectioner's sugar
+to make it of the right consistency to spread upon the cake. Flavor with
+any flavoring desired. You may color it as you would boiled frosting by
+adding fruit coloring.
+
+
+COCOANUT ICING
+
+Mix cocoanut with the unboiled icing. If you desire to spread it between
+the cakes, scatter more cocoanut over and between the layers.
+
+
+NUT ICING
+
+Mix any quantity of finely chopped nuts into any quantity of cream icing
+(unboiled) as in the foregoing recipes. Ice the top of cake with plain
+icing, and lay the halves of walnuts on top.
+
+
+ORANGE ICING
+
+Grate the peel of one-half orange, mix with two tablespoons of orange
+juice and one tablespoon of lemon juice and let stand fifteen minutes.
+Strain and add to the beaten yolk of one egg. Stir in enough powdered
+sugar to make it the right consistency to spread upon the cake.
+
+
+CHOCOLATE GLAZING
+
+Grate two sticks of bitter chocolate, add five tablespoons of powdered
+sugar and three tablespoons of boiling water. Put on the stove, over
+moderate fire, stir while boiling until smooth, glossy and thick. Spread
+at once on cake and set aside to harden.
+
+
+CHOCOLATE ICING, UNBOILED
+
+Beat the whites of three eggs and one and one-half cups of pulverized
+sugar, added gradually while beating. Beat until very thick, then add
+four tablespoons of grated chocolate and two teaspoons of vanilla.
+
+This quantity is sufficient for a very large cake.
+
+
+INSTANTANEOUS FROSTING
+
+To the white of an unbeaten egg add one and one-fourth cups of
+pulverized sugar and stir until smooth. Add three drops of rose-water,
+ten of vanilla, and the juice of half a lemon. It will at once become
+very white, and will harden in five or six minutes.
+
+
+PLAIN FROSTING
+
+To one cup of confectioner's sugar add some liquid, either milk or
+water, to make it the right consistency to spread, flavor with vanilla.
+Instead of the water or milk, orange juice can be used. A little of the
+rind must be added. Lemon juice can be substituted in place of vanilla.
+Chocolate melted over hot water and added to the sugar and water makes a
+nice chocolate icing; flavor with vanilla.
+
+
+ALMOND ICING
+
+Take the whites of two eggs and one-half pound of sweet almonds, which
+should be blanched, dried and grated or pounded to a paste. Beat the
+whites of the eggs, add half a pound of confectioner's sugar, one
+tablespoon at a time, until all is used, and then add the almonds and a
+few drops of rosewater. Spread between or on top of cake. Put on thick,
+and when nearly dry cover with a plain icing. If the cakes are well
+dredged with a little flour after baking, and then carefully wiped
+before the icing is put on, it will not run and can be spread more
+smoothly. Put the frosting in the centre of the cake, dip a knife in
+cold water and spread from the centre toward the edge.
+
+
+MOCHA FROSTING
+
+One cup of pulverized sugar into which sift two dessertspoons of dry
+cocoa, two tablespoons of strong hot coffee in which is melted a piece
+of butter the size of a walnut. Beat well and add a little vanilla.
+
+
+MARSHMALLOW FILLING
+
+Melt one-half pound marshmallows over hot water, cook together one cup
+of sugar and one-quarter cup of cold water until it threads thoroughly.
+Beat up the white of an egg and syrup and mix, then add to the melted
+marshmallows and beat until creamy and cool. Can be used for cake
+filling or spread between two cookies.
+
+
+FIG FILLING
+
+One pound of figs chopped fine, one cup of water, one-half cup of sugar;
+cook all together until soft and smooth.
+
+
+BANANA FILLING
+
+Mash six bananas, add juice of one lemon and three or more tablespoons
+of sugar; or add mashed bananas with whipped cream or boiled icing.
+
+
+CREAM FILLING
+
+Scald two cups of milk. Mix together three-fourths of a cup of sugar,
+one-third cup of flour and one-eighth teaspoon of salt. Add to three
+slightly-beaten eggs and pour in scalded milk. Cook twenty minutes over
+boiling water, stirring constantly until thickened. Cool and flavor.
+This can be used as a foundation for most fillings, by adding melted
+chocolate, nuts, fruits, etc.
+
+
+COFFEE FILLING
+
+Put three cups of warmed-over or freshly made coffee in a small
+casserole, add two tablespoons of powdered sugar, one-half teaspoon of
+vanilla. When at boiling point (do not let it boil), add one cup of milk
+or cream. Then add one tablespoon of cornstarch which has been moistened
+with cold water. Stir in while cooking till it is smooth and glossy.
+When the cake is cool, pour mixture over the layers.
+
+
+LEMON JELLY FOR LAYER CAKE
+
+Take one pound of sugar, yolks of eight eggs with two whole ones, the
+juice of five large lemons, the grated peel of two, and one-quarter
+pound of butter. Put the sugar, lemon and butter into saucepan and melt
+over a gentle fire. When all is dissolved, stir in the eggs which have
+been beaten, stir rapidly until it is thick as honey, and spread some of
+this between the layers of cake. Pack the remainder in jelly glasses.
+
+
+LEMON PEEL
+
+Keep a wide-mouthed bottle of brandy in which to throw lemon peel. Often
+you will have use for the juice of lemons only. Then it will be
+economical to put the lemon peel in the bottle to use for flavoring. A
+teaspoon of this is sufficient for the largest cake.
+
+
+LEMON EXTRACT
+
+Take the peel of half a dozen lemons and put in alcohol the same as for
+vanilla.
+
+
+VANILLA EXTRACT
+
+Take two ounces of vanilla bean and one of tonka. Soak the tonka in warm
+water until the skin can be rubbed off; then cut or chop in small pieces
+and put in two wine bottles. Fill with half alcohol, half water; cork,
+seal, and in a week's time will be ready for use.
+
+
+
+
+*PIES AND PASTRY*
+
+
+PUFF PASTE OR BLAETTER TEIG
+
+To make good puff paste one must have all the ingredients cold. Use a
+marble slab if possible and avoid making the paste on a warm, damp day.
+It should be made in a cool place as it is necessary to keep the paste
+cold during the whole time of preparation. This recipe makes two pies or
+four crusts, and requires one-half pound of butter and one-half teaspoon
+of salt, one-half pound of flour and one-fourth to one-half cup of
+ice-water.
+
+Cut off one-third of the butter and put the remaining two-thirds in a
+bowl of ice-water. Divide this into four equal parts; pat each into a
+thin sheet and set them away on ice. Mix and sift flour and salt; rub
+the reserved butter into it and make as stiff as possible with
+ice-water. Dust the slab with flour; turn the paste upon it; knead for
+one minute, then stand it on ice for five minutes. Roll the cold paste
+into a square sheet about one-third of an inch thick; place the cold
+batter in the centre and fold the paste over it, first from the sides
+and then the ends, keeping the shape square and folding so that the
+butter is completely covered and cannot escape through any cracks as it
+is rolled. Roll out to one-fourth inch thickness, keeping the square
+shape and folding as before, but without butter. Continue rolling and
+folding, enclosing a sheet of butter at every alternate folding until
+all four sheets are used. Then turn the folded side down and roll in one
+direction into a long narrow strip, keeping the edges as straight as
+possible. Fold the paste over, making three even layers. Then roll again
+and fold as before. Repeat the process until the dough has had six
+turns. Cut into the desired shapes and place on the ice for twenty
+minutes or longer before putting in the oven.
+
+If during the making the paste sticks to the board or pin, remove it
+immediately and stand it on the ice until thoroughly chilled. Scrape the
+board clean; rub with a dry cloth and dust with fresh flour before
+trying again. Use as little flour as possible in rolling, but use enough
+to keep the paste dry. Roll with a light, even, long stroke in every
+direction, but never work the rolling-pin back and forth as that
+movement toughens the paste and breaks the bubbles of air.
+
+The baking of puff paste is almost as important as the rolling, and the
+oven must be very hot, with the greatest heat at the bottom, so that the
+paste will rise before it browns. If the paste should begin to scorch,
+open the drafts at once and cool the temperature by placing a pan of
+ice-water in the oven.
+
+
+FLEISCHIG PIE CRUST
+
+For shortening; use drippings and mix with goose, duck or chicken fat.
+In the fall and winter, when poultry is plentiful and fat, save all
+drippings of poultry fat for pie-crust. If you have neither, use
+rendered beef fat.
+
+Take one-half cup of shortening, one and one-half cups of flour. Sifted
+pastry flour is best. If you have none at hand take two tablespoons of
+flour off each cup after sifting; add a pinch of salt. With two knives
+cut the fat into the sifted flour until the shortening is in pieces as
+small as peas. Then pour in six or eight tablespoons of cold water; in
+summer use ice-water; work with the knife until well mixed (never use
+the hand). Flour a board or marble slab, roll the dough out thin,
+sprinkle with a little flour and put dabs of soft drippings here and
+there, fold the dough over and roll out thin again and spread with fat
+and sprinkle with flour, repeat this and then roll out not too thin and
+line a pie-plate with this dough. Always cut dough for lower crust a
+little larger than the upper dough and do not stretch the dough when
+lining pie-pan or plate.
+
+If fruit is to be used for the filling, brush over top of the dough with
+white of egg slightly beaten, or sprinkle with one tablespoon of bread
+crumbs to prevent the dough from becoming soggy.
+
+Put in the filling, brush over the edge of pastry with cold water, lay
+the second round of paste loosely over the filling; press the edges
+together lightly, and trim, if needed. Cut several slits in the top
+crust or prick it with a fork before putting it in place.
+
+Bake from thirty-five to forty-five minutes until crust is a nice brown.
+
+A gas stove is more satisfactory for baking pies than a coal stove as
+pies require the greatest heat at the bottom.
+
+The recipe given above makes two crusts. Bake pies having a cooked
+filling in a quick oven and those with an uncooked filling in a
+moderate oven. Let pies cool upon plates on which they were made because
+slipping them onto cold plates develops moisture which always destroys
+the crispness of the lower crust.
+
+
+TO MAKE AND BAKE A MERINGUE
+
+To beat and bake a meringue have cold, fresh eggs, beat the whites until
+frothy; add to each white one level tablespoon of powdered sugar. Beat
+until so stiff that it can be cut with a knife. Spread on the pie and
+bake with, the oven door open until a rich golden brown. Too much sugar
+causes a meringue to liquefy; if not baked long enough the same effect
+is produced.
+
+
+PIE CRUST (MERBERTEIG)
+
+Rub one cup of butter to a cream, add four cups of sifted flour, a pinch
+of salt and a tablespoon of brown sugar; work these together until the
+flour looks like sand, then take the yolk of an egg, a wine-glass of
+brandy, one-half cup of ice-water and work it into the flour lightly. Do
+not use the hands; knead with a knife or wooden spoon, knead as little
+as possible. If the dough is of the right consistency no flour will be
+required when rolling out the dough. If it is necessary to use flour use
+as little as possible. Work quickly, handle dough as little as possible
+and bake in a hot oven. Follow directions given with Fleischig Pie
+Crust. Fat may be substituted for butter in the above recipe.
+
+
+PARVE, COOKIE AND PIE DOUGH
+
+Sift into a mixing-bowl one and one-half cups of flour and one-half
+teaspoon of baking-powder. Make a depression in the centre; into this
+pour a generous half cup of oil and an exact half cup of very cold (or
+ice) water; add pinch of salt, mix quickly with a fork, divide in two
+portions; do not knead, but roll on a well-floured board, spread on
+pans, fill and bake at once in a quick oven.
+
+No failure is possible if the formula is accurately followed and these
+things observed; ingredients cold, no kneading or re-rolling; dough must
+not stand, but the whole process must be completed as rapidly as
+possible.
+
+Do not pinch or crimp the edge of this or any other pie. To do so makes
+a hard edge that no one cares to eat. Instead, trim the edges in the
+usual way, then place the palms of the hand on opposite sides of the pie
+and raise the dough until the edges stand straight up. This prevents
+all leakage and the crust is tender to the last morsel.
+
+
+TARTLETS
+
+Roll puff paste one-eighth of an inch thick; cut it into squares; turn
+the points together into the middle and press slightly to make them
+stay. Bake until thoroughly done; place a spoonful of jam in the centre
+of each; cover the jam with meringue and brown the meringue in a quick
+oven.
+
+By brushing the top of the paste with beaten egg, diluted with one
+teaspoon of water, a glazed appearance may be obtained.
+
+
+BANBURY TARTS
+
+Cut one cup of seeded muscatel raisins and one cup of nuts in small
+pieces, add one cup of sugar, one well-beaten egg, one tablespoon of
+water, the juice and grated rind of one lemon. Mix well. Line patty-pans
+with pie dough, fill with mixture and bake until crust is brown.
+
+
+FRUIT TARTLETS
+
+If canned fruit is used, take a large can of any kind of fruit, drain
+all the syrup off and put in a saucepan with an equal quantity of sugar.
+Cook until it forms a syrup, then pour in the fruit, which has been
+stoned (if necessary), and cook until the whole is a syrupy mass.
+
+If fresh fruit is used, put on two parts of sugar to one of water and
+cook until syrupy, then add the fruit, which has been peeled, sliced and
+stoned, and cook until the whole is a thick, syrupy mass.
+
+Line the patty cases or plain muffin rings with the puff paste. Put a
+spoonful or two of the fruit in each one and bake a nice brown. Peaches,
+white cherries, Malaga grapes, huckleberries and apples make nice
+tartlets.
+
+One large can California fruit fills twelve tartlets.
+
+
+APPLE FLADEN (HUNGARIAN)
+
+Rub together on a pastry-board one-half pound of sweet butter with one
+pound (four cups sifted) of flour, add four tablespoons of powdered
+sugar, a little salt, four egg yolks and moisten with one-half cup of
+sour cream; cover and set aside in the ice-box for one-half hour. Take
+two pounds of sour apples, peel, cut fine, mix with one-half cup of
+light-colored raisins, sugar and cinnamon to taste. Cut the dough in two
+pieces, roll out one piece and place on greased baking-pan, spread over
+this four tablespoons of bread crumbs and the chopped sugared apples,
+roll out the other half of dough, place on top and spread with white of
+one egg, sprinkle with two tablespoons of powdered almonds. Bake in hot
+oven.
+
+
+LINSER TART
+
+Make a dough of one-half pound each of flour, sugar and almonds that are
+grated with peel on, two eggs, a little allspice, a little citron, pinch
+of salt. Flavor with brandy. Take a little more than half, roll it out
+and line a pie-pan, put strawberry jam on and then cut rest of dough in
+strips and cover the same as you would prune pie. Brush these strips
+with yolk of egg and bake in moderate oven.
+
+
+MACAROON TARTS
+
+Line a gem or muffin-pan with rich pie dough; half fill each tart with
+any desired preserve, and bake in a quick oven. Beat the whites of three
+eggs to a stiff froth and add one-half pound of powdered sugar and stir
+about ten minutes or until very light, and gradually one-half pound of
+grated almonds. Divide this macaroon paste into equal portions. Roll and
+shape into strips, dusting hands with powdered sugar in place of flour.
+Place these strips on the baked tarts in parallel rows to cross each
+other diagonally. Return to oven and bake in a slow oven about fifteen
+minutes. Let remain in pans until almost cold.
+
+
+LEMON TART (FLEISCHIG)
+
+Make a rich crust and bake in small spring form. Beat three whole eggs
+and yolks of three very light with one cup of sugar. Add juice of three
+lemons and grated rind of one, and juice of one orange. Put whole on
+stove and stir until it comes to a boil. Put on baked crust, spread a
+meringue made of the remaining three whites and three tablespoons of
+sugar on top, and put in oven to brown. May be used as a filling for
+tartlets.
+
+
+VIENNA PASTRY FOR KIPFEL
+
+Take one-half pound of pot cheese and one-half pound of butter and two
+cups of flour sifted four times, add a pinch of salt and work these
+ingredients into a dough; make thirty small balls of it and put on a
+platter on the ice overnight. In the morning roll each ball separately
+into two-inch squares. These squares may be filled with, a teaspoon of
+jelly put in the centre and the squares folded over like an envelop; or
+fill them with one-half pound of walnuts, ground; one-half cup of sugar
+and moisten with a little hot milk. Roll and twist into shape. Brush
+with beaten egg and bake in a moderately hot oven.
+
+
+CHEESE STRAWS
+
+One-half cup of flour, two tablespoons of butter, four tablespoons of
+grated cheese, yolk of one egg, dash of cayenne pepper, enough ice-water
+to moisten. Mix as little as possible. Roll out about a quarter of an
+inch thick and cut into long, narrow strips. Shake a little more cheese
+on top and bake in hot oven. This is also an excellent pie crust for one
+pie, omitting pepper and cheese.
+
+Serve cheese straws with salads.
+
+
+LAMPLICH
+
+Make a mince-meat by chopping finely eight medium-sized apples, one-half
+pound each of raisins, currants and sugar, a little citron peel, two or
+three cloves and one teaspoon of powdered cinnamon.
+
+Cut some good puff paste into little triangles and fill with the mince,
+turning the corners of the paste over it so as to make little puffs.
+Place these closely together and on a buttered baking-dish until it is
+full. Now mix two tablespoons of melted butter with one teacup of thick
+syrup flavored with essence of lemon, and pour it over the puffs. Bake
+until done in a rather slow oven.
+
+
+MIRLITIOUS
+
+Pound and sift six macaroons; add one tablespoon of grated chocolate and
+one pint of hot milk. Let stand ten minutes, and then add yolks of three
+eggs well beaten, one tablespoon of sugar, one teaspoon of vanilla. Line
+patty-tins with puff paste; fill with the mixture and bake twenty
+minutes.
+
+
+APPLE PIE, No. 1
+
+Pare, core and slice four apples. Line a pie-plate with plain pastry.
+Sprinkle with bread crumbs. Lay in the apples, sprinkle with one-half
+cup of sugar, flavor with cinnamon, nutmeg or lemon juice or two
+tablespoons of water if apples are not juicy. Cover with upper crust,
+slash and prick and bake in moderate oven until the crust is brown and
+the fruit is soft.
+
+
+APPLE PIE, No. 2
+
+Put in saucepan one-half cup of sugar and one-fourth cup of water, let
+it boil a few minutes, then lay in five large apples or six small ones,
+which have previously been peeled and quartered; cover with a lid and
+steam until tender but not broken. Line pie-plate with rich milchig
+pastry, lay on the apples, sprinkle with sugar and cinnamon and bits of
+butter drop a few drops of syrup over all and bake.
+
+
+INDIVIDUAL APPLE DUMPLINGS
+
+Butter six muffin rings and set them on a shallow agate pan which has
+been well buttered. Fill the rings with sliced apples. Make a dough of
+one and one-half cups of pastry flour sifted several times with one-half
+teaspoon of salt and three level teaspoons of baking-powder. Chop into
+the dry ingredients one-fourth of a cup of shortening, gradually add
+three-fourths of a cup of milk or water. Drop the dough on the apples on
+the rings. Let bake about twenty minutes. With a spatula remove each
+dumpling from the ring, place on dish with the crust side down. Serve
+with cream and sugar, hard sauce or with a fruit sauce.
+
+
+WHIPPED CREAM PIE
+
+Make a crust as rich as possible and line a deep tin. Bake quickly in a
+hot oven and spread it with a layer of jelly or jam. Next whip one cup
+of sweet cream until it is thick. Set the cream in a bowl of ice while
+whipping. Sweeten slightly and flavor with vanilla, spread this over the
+pie and put in a cool place until wanted.
+
+
+GRATED APPLE PIE
+
+Line a pie-plate with a rich puff paste. Pare and grate four or five
+large tart apples into a bowl into which you have stirred the yolks of
+two eggs with about half a cup of sugar. Add a few raisins, a few
+currants, a few pounded almonds, a pinch of ground cinnamon, and the
+grated peel of a lemon. Have no top crust. Bake in a quick oven. In the
+meantime, make a meringue of the whites of the eggs by beating them to a
+very stiff froth and add about three tablespoons of pulverized sugar.
+Spread this over the pie when baked and set back in the oven until
+brown. Eat cold.
+
+
+APPLE CUSTARD PIE
+
+Line your pie-plates with a rich crust. Slice apples thin, half fill
+your plates and pour over them a custard made of four eggs and two cups
+of milk, sweetened and seasoned to taste.
+
+
+CHERRY PIE, No. 1
+
+Line a pie-plate with rich paste, sprinkle cornstarch lightly over the
+bottom crust and fill with cherries and regulate the quantity of sugar
+you scatter over them by their sweetness. Bake with an upper crust,
+secure the edges well by pinching firmly together. Eat cold.
+
+
+CHERRY PIE, No. 2
+
+Pick the stems out of your cherries and put them in an earthen crock,
+then set them in the oven until they get hot. Take them out and seed
+them. Make tarts with or without tops and sugar to your taste. The
+heating of the fruit gives the flavor of the seed, which is very rich,
+but the seeding of them while hot is not a delightful job. Made this way
+they need no water for juice.
+
+
+SNOWBALLS
+
+Pare and core nice large baking apples, fill the holes with some
+preserves or jam, roil the apples in sugar and cover with a rich pie
+crust and bake. When done, cover with a boiled icing and set back in the
+oven, leaving both doors open to let the icing dry.
+
+
+BLACKBERRY AND CURRANT PIE
+
+When ready to make the pie, mix as much fruit in a bowl as required,
+sweeten, stirring the sugar through the berries and currants lightly
+with a spoon. Dust in a little flour and stir it through the fruit. Cut
+one of the pieces of pastry in halves, dust the pastry-board with flour
+and roll the lump of pastry out very thin, cover the pie-plate, a big
+deep one, with the pastry, trim off the edges with a knife, cutting from
+you. Fill the dish with the fruit, dust the surface well with flour.
+Roll out the other piece for the top crust, fold it over the rolling
+pin, cut a few gashes in it for a steam vent.
+
+Carefully put on the top crust, trim it well about the edge of the
+pie-plate. Press it closely together with the end of your thumb or with
+a pastry knife and stand the pie in a moderate oven and bake till the
+surface is a delicate brown. Then remove the pie and let it stand until
+it is cool.
+
+The top crust may be made lattice fashion by cutting the pastry in
+strips, but it will not be as good as between two closed crusts.
+
+
+CUSTARD PIE
+
+Line the pie-plate with a rich crust. Beat up four eggs light with
+one-half cup of sugar, a pinch of salt, one pint of milk and grated
+nutmeg or grated lemon peel, and pour in shell and bake in slow oven.
+
+
+CREAM PIE
+
+First line a pie-plate with puff paste and bake, and then make a cream
+of the yolks of four eggs, a little more than a pint of milk, one
+tablespoon of cornstarch and four tablespoons of sugar, and flavor with
+two teaspoons of vanilla. Pour on crust and bake; beat up the whites
+with two tablespoons of powdered sugar and half a teaspoon of cream of
+tartar. Spread on top of pie and set back in the oven until baked a
+light brown.
+
+
+COCOANUT PIE
+
+Line a pie-plate with puff paste and fill with the following custard:
+Butter size of an egg, creamed with one cup of granulated sugar, one
+tablespoon of flour, three-fourths cup of grated cocoanut, one
+tablespoon of milk, vanilla, pinch of salt, and the beaten whites of
+three eggs.
+
+
+COCOANUT LEMON PIE
+
+Beat the yolks of six eggs and one cup of sugar until very light,
+squeeze in the juice of three lemons and the rind of two of them, stir
+well, then add one-half of a cocoanut grated, and lastly add the whites
+of six eggs, beaten to a stiff froth. Line a deep pie-plate with rich
+pastry, sprinkle a little flour over it, pour in the lemon mixture and
+bake. This makes one pie in deep pie-plate.
+
+
+LEMON PIE, No. 1
+
+Cover the reverse side of a deep pie-plate with a rich puff paste, and
+bake a light brown. Remove from the oven until the filling is prepared.
+Take a large juicy lemon, grate and peel and squeeze out every drop of
+juice. Now take the lemon and put it into a cup of boiling water to
+extract every particle of juice. Put the cup of water on to boil with
+the lemon juice and grated peel, and a cup of sugar; beat up the yolks
+of four eggs very light and add to this gradually the boiling lemon
+juice. Return to the kettle and boil. Then wet a teaspoon of cornstarch
+with a very little cold water, and add also a teaspoon of butter and
+when the boiling mixture has thickened remove from the fire and let it
+cool. Beat up the whites of the eggs to a very stiff froth, add half of
+the froth to the lemon mixture and reserve the other half for the top of
+the pie. Bake the lemon cream in the baked pie-crust. Add a few
+tablespoons of powdered sugar and half a teaspoon of cream of tartar to
+the remaining beaten whites. If you desire to have the meringue extra
+thick, add the whites of one or more eggs. When the pie is baked take
+from the oven just long enough to spread the meringue over the top, and
+set back for two or three minutes, leaving the oven doors open just the
+least bit, so as not to have it brown too quickly.
+
+
+LEMON PIE, No. 2
+
+Line a deep pie-plate with nice crust, then prepare a filling as
+follows: After removing the crust from two slices of bread about two
+inches thick, pour over it one cup of boiling water; add one
+dessertspoon of butler, and beat until the bread is well soaked and
+smooth; then add the juice and rind of one lemon, one cup of sugar, the
+yolks of two eggs, well beaten, and a little salt; mix well; fill pie
+with mixture and bake in hot oven until firm. Beat white of two eggs to
+a stiff froth, add four tablespoons of powdered sugar and spread on top
+and brown.
+
+
+MOCK MINCE PIE
+
+Pare, core, and chop fine eight tart apples. Add one cup of seedless
+raisins, one-half cup of currants, one ounce of chopped citron, one-half
+teaspoon each of cinnamon, cloves, spice and mace, a tiny bit of salt
+and grated nutmeg. Pour over whole one tablespoon of brandy, and juice
+and rind of one lemon. Line bottom and sides of plate with crust, fill
+in with mixture, and put strips of dough across.
+
+
+MINCE PIE
+
+Boil two pounds lean, fresh beef. When cold, chop fine. Add one-half
+pound chopped suet, shredded very fine, and all gristle removed. Mix in
+a bowl two pounds of seeded raisins, two pounds of currants, one-half
+pound of citron, chopped very fine. Two tablespoons of cinnamon, two
+tablespoons of mace, one grated nutmeg, one tablespoon of cloves,
+allspice, and salt. Mix this with meat and suet. Then take two cups of
+white wine, two and one-half pounds of brown sugar. Let stand. Chop fine
+four apples, and add meat to fruits. Then mix wine with whole, stir
+well, and put up in small stone jars. This will keep all winter in a
+cool place. Let stand at least two days before using. Line pie-plates
+with a rich crust, fill with mince meat mixture, put a rich paste crust
+on top, or strips if preferred, prick slightly and bake. Serve warm, not
+hot.
+
+
+PUMPKIN PIE
+
+Press through a sieve one pint of stewed pumpkin, add four eggs and a
+scant cup of sugar. Beat yolks and sugar together until very thick and
+add one pint of milk to the beaten eggs. Then add the pressed pumpkin,
+one-half teaspoon of cinnamon, less than one-half teaspoon of mace and
+grated nutmeg. Stir the stiffly-beaten whites in last. Bake in a very
+rich crust without cover.
+
+
+GRAPE PIE
+
+Squeeze out the pulps and put them in one vessel, the skins into
+another. Then simmer the pulp a little and press it through a colander
+to separate the seeds. Then put the skins and pulps together and they
+are ready for the pies.
+
+
+HUCKLEBERRY PIE
+
+Line a pie-plate with rich pastry. Pick, clean and wash one pint of
+huckleberries, drain and lay them thickly on the crust. Sprinkle thickly
+with sugar, lightly with cinnamon, and drop bits of butter over the top.
+Bake a nice even brown.
+
+
+PEACH CREAM TARTS
+
+One cup of butter, and a little salt; cut through just enough flour to
+thoroughly mix, a cup of ice-water, one whole egg and the yolks of two
+eggs mixed with a tablespoon of brown sugar. Add to the flour in which
+you have previously sifted two teaspoons of baking-powder. Handle the
+dough as little as possible in mixing. Bake in round rings in a hot oven
+until a light brown. When baked, sift pulverized sugar over the top and
+fill the hollow centre with a compote of peaches. Heap whipped cream or
+ice-cream on top of each one, the latter being preferable.
+
+
+MOCK CHERRY PIE
+
+Cover the bottom of pie-plate with rich crust; reserve enough for upper
+crust. For filling use two cups of cranberries, cut in halves; one cup
+of raisins, cut in pieces; two cups of sugar, butter the size of walnut.
+Dredge with flour, sprinkle with water. Bake thirty minutes in a
+moderate oven.
+
+
+PEACH CREAM PIE
+
+Line a pie-plate with a rich crust and bake, then fill with a layer of
+sweetened grated peaches which have had a few pounded peach kernels
+added to them. Whip one cup of rich cream, sweeten and flavor and spread
+over the peaches. Set in ice-chest until wanted.
+
+
+PEACH PIE, No. 1
+
+Line a pie-plate with a rich pie-crust, cover thickly with peaches that
+have been pared and sliced fine (canned peaches may be used when others
+are not to be had), adding; sugar and cover with strips of dough; bake
+quickly.
+
+
+PEACH PIE, No. 2
+
+Pare, stone, and slice the peaches. Line a deep pie-plate with a rich
+paste, sprinkle a little flour over the bottom crust and lay in your
+fruit, sprinkle sugar liberally over them in proportion to their
+sweetness. Add a few peach kernels, pounded fine, to each pie and bake
+with crossbars of paste across the top. If you want it extra fine, with
+the whites of three eggs to a stiff froth and sweeten with about four
+tablespoons of pulverized sugar, adding one-fourth of a teaspoon of
+cream tartar, spread over the pie and return to the oven until the
+meringue is set. Eat cold.
+
+
+PINEAPPLE PIE, No. 1
+
+Line your pie-plate with a rich paste, slice pineapples as thin as
+possible, sprinkle sugar over them abundantly and put flakes of sugar
+here and there. Cover and bake.
+
+You may make pineapple pies according to any of the plain apple pie
+recipes.
+
+
+PINEAPPLE PIE, No. 2
+
+Pare and core the pineapple and cut into small slices and sprinkle
+abundantly with sugar and set it away in a covered dish to draw enough
+juice to stew the pineapple in. Bake two shells on perforated pie-plates
+of a rich pie dough. When the pineapple is stewed soft enough to mash,
+mash it and set it away to cool. When the crust is baked and cool whip
+half a pint of sweet cream and mix with the pineapple and fill in the
+baked shell.
+
+
+PRUNE AND RAISIN PIE
+
+Use one-half pound of prunes, cooked until soft enough to remove the
+stones. Mash with a fork and add the juice in which they have been
+cooked; one-half cup of raisins, cooked in a little water for a few
+minutes until soft; add to the prune mixture with one-half cup of sugar;
+a little ground clove or lemon juice improves the flavor. Bake with two
+crusts.
+
+
+PRUNE PIE
+
+Make a rich pie paste. After the paste is rolled out thin and the
+pie-plate lined with it, put in a layer of prunes that have been stewed
+the day before, with the addition of several slices of lemon and no
+sugar.
+
+Split the prunes in halves and remove the pits before laying them on the
+pie crust.
+
+After the first layer is in sprinkle it well with sugar, then pour over
+the sugar three or four tablespoons of the prune juice and dust the
+surface lightly with flour.
+
+Repeat this process till there are three layers, then cut enough of the
+paste in strips to cover the top of the fruit with a lattice crust and
+bake the pie in a rather quick oven.
+
+Few pies can excel this in daintiness of flavor.
+
+
+PLUM PIE
+
+Select large purple plums, about fifteen plums for a good-sized pie; cut
+them in halves, remove the kernels and dip each half in flour. Line your
+pie-tin with a rich paste and lay in the plums, close together, and
+sprinkle thickly with a whole cup of sugar. Lay strips of paste across
+the top, into bars, also a strip around the rim, and press all around
+the edge with a pointed knife or fork, which will make a fancy border.
+Sift powdered sugar on top. Damson pie is made in the same way. Eat
+cold.
+
+
+RHUBARB PIE
+
+Make a very rich crust, and over the bottom layer sprinkle a large
+tablespoon of sugar and a good teaspoon of flour. Fill half-full of
+rhubarb that has been cut up, scatter in one-fourth cup of strawberries
+or raspberries, sprinkle with more sugar and flour, and then proceed as
+before. Over the top dot bits of butter and another dusting of flour.
+Use a good cup of sugar to a pie. Pinch the crusts together well after
+wetting them, to prevent the juice, which should be so thick that it
+does not soak through the lower crust at all, from cooking out.
+
+
+STRAWBERRY PIE
+
+Make a rich fleischig pie-crust and bake on the reverse side of pie-pan.
+Pick a quart of berries, wash and drain, then sugar. Take the yolks of
+four eggs beaten well with one-half cup of sugar and stir the beaten
+whites gently into this mixture. Pour over strawberries. Put in
+pie-crust and bake until brown. This mixture with most all fruit pies
+will be found delicious.
+
+
+SWEET POTATO PIE
+
+Measure one cup of mashed, boiled sweet potatoes. Thin with one pint of
+sweet milk. Beat three whole eggs very light with one-half cup of sugar.
+Mix with sweet potatoes. Season with one-quarter of a nutmeg grated, one
+teaspoon of cinnamon, and one-half teaspoon of lemon extract. Line
+pie-plate with crust, fill with mixture, and bake in quick oven.
+
+
+VINEGAR PIE
+
+Line a pie-plate with a rich crust and fill with the following mixture:
+One cup of vinegar, two of water and two cups of sugar, boil; add a lump
+of butter and enough cornstarch to thicken; flavor with lemon essence
+and put in a shell and bake.
+
+
+MOHNTORTE
+
+Line a form with a rich puff paste, fill with half a pound of white mohn
+(poppy seed) which has been previously soaked in milk and then ground.
+Add a quarter of a pound of sugar and the yolks of six eggs; stir all
+together in one direction until quite thick. Then stir the beaten
+whites, to which add two ounces of sifted flour and a quarter of a pound
+of melted butter. Fill and bake. When done, frost either with vanilla or
+rose frosting.
+
+
+RAISIN PIE
+
+Line pie pan with rounds of rich pastry, fill with same mixture as for
+"Banbury Tarts"; cover with a round of pastry and bake a light brown.
+
+
+RAISIN AND RHUBARB PIE
+
+Chop one cup of rhubarb and one cup of raisins together, add two
+tablespoons of melted butter or chicken fat, grated rind and juice of
+one lemon, one cup of sugar, one well beaten egg, one-quarter cup of
+bread or cracker crumbs, one-half teaspoon of salt; mix all ingredients
+thoroughly. Bake between two rounds of pastry. Canned rhubarb may be
+used.
+
+
+
+
+*COOKIES*
+
+
+In baking small cakes and cookies, grease the pans. If the pans cool
+before you can take off the cookies, set back on stove for a few
+moments. The cakes will then slip off easily. Sponge, drop cakes, anise
+cakes, etc., are better baked on floured pans.
+
+A whole raisin, an almond blanched, a piece of citron or half a walnut
+may be used to decorate.
+
+A good way to glaze is, when cookies are about baked, rub over with a
+brush dipped in sugar and water and return to oven a moment.
+
+
+FILLED BUTTER CAKES (DUTCH STUFFED MONKEYS)
+
+Make a paste by working three-fourths pound of butter into one pound of
+flour, with three-fourths pound of light brown sugar, one egg, one
+teaspoon of cinnamon, and a pinch of salt.
+
+Next mix one-half pound of finely chopped citron peel with one-half
+pound of ground almonds, and three ounces of butter. Then flavor with
+one-half teaspoon of vanilla and bind with the yolks of two eggs.
+
+Roll out the dough and divide into two parts. Place one-half on a
+well-buttered flat pan and spread the mixture over it and cover with the
+other half of the paste. Brush with beaten egg, sprinkle with poppy seed
+and bake in a moderately quick oven for one-half hour. When done let
+cool and then cut into square or oblong pieces.
+
+The butter cakes may be made of one layer of dough sprinkled with citron
+and almonds and some poppy seed.
+
+
+SUGAR COOKIES
+
+In a mixing bowl put a cup of sweet butter and two cups of granulated
+sugar; beat these ingredients to a cream, then add three eggs, grated
+lemon rind, and four tablespoons of brandy. Beat the added ingredients
+thoroughly with the others till the mixture is smooth and creamy. Sift
+three cups of flour in a big bowl with a teaspoon of salt and three
+teaspoons of baking-powder; stir this a little at a time in the bowl
+with the other ingredients, until the mixture is a light dough, just
+stiff enough to roll out. If there is not enough flour, sift more in to
+make the dough the desired stiffness; then dust the pastry board well
+with flour, put part of the dough on the board, toss it lightly with
+your hands from side to side till the dough is covered with flour. Then
+dust the rolling-pin well with flour and roll the dough very thin; cut
+it in shapes with a cookie cutter, lift each cookie up carefully with a
+pancake turner, slip them quickly in a big baking-pan, the inside of
+which has been well rubbed with flour, and bake them in a moderate oven
+till light brown.
+
+Just a moment before taking the pan out of the oven sprinkle the surface
+of the cookies lightly with granulated sugar. When a little cool take
+the cookies out of the pan with the pancake turner and lay them on a big
+platter. When they are cold put the cookies in a stone crock.
+
+It is a good plan to have two or three baking-pans so, while one panful
+is baking, another may be filled and be ready to put in the oven when
+the other is removed. Only put enough dough on the pastry board at a
+time to roll out nicely on it.
+
+
+OLD-FASHIONED HAMBURGER COOKIES
+
+Take one pound of butter one pound of sugar, yolks of six eggs,
+hard-boiled, and flour enough to make a dough that is not too stiff.
+
+Dissolve three cents worth of ammonia (hartshorn) in scalded milk. Place
+the ammonia in a large bowl and pour one cup of scalding milk over it.
+After this has cooled add it to the dough with one-half cup of cold
+milk. Flavor to taste. Flour the pans and the cookie dough. Roll and
+proceed as with sugar cookies.
+
+
+MOTHER'S DELICIOUS COOKIES (MERBER KUCHEN)
+
+Take ten boiled eggs and two raw ones, one pound of best butter, half a
+pound of almonds, one lemon, some cinnamon one wineglass of brandy, one
+pound of pulverized sugar and about one pound and a half of flour. This
+quantity makes one hundred cookies, and like fruit cake, age improves
+them, in other words, the older the better. Now to begin with: Set a
+dish of boiling water on the stove, when it boils hard, break the eggs
+carefully, one at a time, dropping the whites in a deep porcelain dish,
+and set away in a cool place. Take each yolk as you break the egg and
+put it in a half shell, and lay it in the boiling water until you have
+ten boiling. When boiled hard take them up and lay them on a plate to
+cool. In the meantime, cream the butter with a pound of pulverized
+sugar, add the grated peel of a lemon, a teaspoon of cinnamon and half
+of the almonds, which have been blanched and pounded or grated (reserve
+the other half for the top of the cookies, which should not be grated,
+but pounded). Add the hard-boiled yolks, which must be grated, and the
+two raw eggs, sift in the flour, and add the brandy. Beat up the whites
+of the twelve eggs very stiff, add half to the dough, reserving the
+other half, but do not make the dough stiff, as it should be so rich
+that you can hardly handle it. Flour the baking-board well, roll out
+about an eighth of an inch thick. Now spread with the reserved whites of
+eggs, reserving half again, as you will have to roll out at least twice
+on a large baking-board. Sprinkle well with the pounded almonds after
+you have spread the beaten whites of the eggs on top, also sugar and
+cinnamon. Cut with a cookie-cutter. Have at least five large pans
+greased ready to receive them. See that you have a good fire. Time to
+bake, five to ten minutes. Pack them away when cold in a stone jar or
+tin cake-box. These cookies will keep a long time.
+
+
+VANILLA COOKIES
+
+Rub one cup of butter and one cup of sugar to a cream; add two eggs and
+two level teaspoons of baking-powder, flour enough to make a dough.
+Flavor with vanilla, roll very thin, spread with beaten white of egg and
+sugar. Proceed as for sugar cookies.
+
+
+OLD-FASHIONED MOLASSES COOKIES
+
+Put in a mixing bowl one generous cup of butter which has stood in a
+warm place until quite soft; add two cups of New Orleans molasses; whip
+these ingredients to a foam; then add two teaspoons of powdered ginger,
+one teaspoon of powdered cinnamon and grate in half a large nutmeg; stir
+these spices well through the mixture; then dissolve two teaspoons of
+baking-soda in half a cup of hot water; stir it through the mixture, and
+last, stir in enough sifted flour to make a light dough just stiff
+enough to roll out.
+
+Dust the pastry board well with flour and rub the rolling-pin well with
+flour; then flour the hands well, take out some of the dough, put it on
+the pastry board, quickly roll it out to the thickness of a quarter of
+an inch; cut the dough out with a round cutter, with or without
+scallops, and put them in well-floured baking-pans and bake in a slow
+oven till a golden brown.
+
+
+SOUR MILK COOKIES
+
+Take one cup of butter, one cup of sugar, two or three eggs, and
+two-thirds of a cup of sour milk. Dissolve a teaspoon of soda in a
+little hot water; add part of it at a time to the milk until it foams as
+you stir it. Be careful not to get in too much. Mix up soft only using
+flour sufficient to roll out thin. A teaspoon of cardamom seed may be
+sprinkled into the dough.
+
+
+HUNGARIAN ALMOND COOKIES
+
+Scant one-quarter of a pound of almonds, blanched and grated; scant
+one-half pound of sweet butter; not quite three-quarters of a pound of
+flour; a little sugar and a pinch of salt, and two yolks. Mix this well,
+pound the dough well with the rolling-pin, then roll out not too thin.
+Bake.
+
+
+NUTMEG CAKES (PFEFFERNUESSE)
+
+Sift one pound of flour and one pound of pulverized sugar into a large
+bowl, four eggs, a piece of citron grated or chopped very fine, also the
+peel of a lemon, one whole nutmeg grated, one tablespoon of ground
+cinnamon, one-half teaspoon of ground cloves, and half a teaspoon of
+allspice. Mix all thoroughly in a deep bowl. Sift a heaping teaspoon of
+baking-powder in with the flour. Work into little balls as large as
+hickory nuts with buttered or floured hands. Bake on waxed or buttered
+tins, an inch apart.
+
+
+ANISE SEED COOKIES (SPRINGELE)
+
+Four eggs, not separated, but thoroughly beaten, then add one and
+one-half cups of granulated sugar, and beat for thirty minutes; add two
+heaping cups of flour and fourteen drops of anise seed oil; drop from a
+teaspoon on well-buttered pans, and bake in a moderate oven. It will
+improve them to let them stand from two to three hours in the pans
+before baking.
+
+
+CARDAMOM COOKIES
+
+Boil six eggs hard. When cold shell and grate the yolks (reserve the
+whites for salads or to garnish vegetables), add one-half pound of
+sugar, the grated peel of a lemon and one-half wineglass of brandy. Stir
+in one-half pound of butter which has been worked to a cream. Sift in as
+much flour as you think will allow you to roll out the dough; take as
+little as possible, a little over half a pound, and flour the board
+very thick. Put in about two cents worth of cardamom seed and a little
+rosewater. Cut out with a fancy cake-cutter and brush with beaten egg.
+Sprinkle pounded almonds and sugar on top.
+
+
+PURIM CAKES
+
+Take two cups of flour, one tablespoon of sugar, add four eggs and two
+tablespoons of oil; knead all these together, roll out not very thin,
+cut in squares, close two sides, prick with a fork so they will not
+blister; put on tins and bake well. Then take one pound of honey, boil,
+and put the squares in this and let boil a bit; then drop in one-quarter
+pound of poppy seeds and put back on fire. When nice and brown sprinkle
+with a little cold water, take off and put on another dish so they do
+not stick to each other.
+
+
+PARVE COOKIES
+
+To one pound of flour take one teaspoon of baking-powder, four eggs,
+one-quarter pound of poppy seeds, three tablespoons of oil, two pounds
+of sugar and a little salt; knead not too stiff and put on tins and bake
+in hot oven till a nice brown. (Do not let burn.)
+
+
+TEIGLECH
+
+Mix one pound of flour, one teaspoon of baking-powder, three tablespoons
+of oil, and four eggs; knead very well. Roll out in strips three inches
+long, place on tins and bake. Take a pound of chopped nuts, one-half
+pound of honey, and one-half pound of sugar; mix thoroughly with wooden
+spoon and boil with the cakes until brown. Take off the stove; wet with
+cold water, spread out on board. When cold, pat with the hands to make
+thin and sprinkle with dry ginger.
+
+
+HONEY CORN CAKES
+
+Boil one pound of pure honey. Take one pound of cornmeal mixed with a
+little ground allspice, cloves, and pepper, add the boiled honey, make a
+loose batter, add one wineglass of brandy; mix all, and cool. Wet the
+hands with cold water, take pieces of the dough and knead until the
+dough comes clear from the hand; afterwards knead with white flour so it
+is not too hard; add one pound of chopped nuts, sprinkle flour on tins,
+spread dough, not too thin; leave the stove door open till it raises;
+then close door, and when done take out. Spread with brandy and cut in
+thin slices.
+
+
+CROQUANTE CAKES (SMALL CAKES)
+
+Blanch and cut in halves three-fourths pound of shelled almonds, and
+slice one-half pound of citron; mix well together and roll in a little
+flour; add to them three-fourths pound of sugar, then six eggs well
+beaten, and last the rest of the flour (three-fourths pound). Butter
+shallow pans, and put in the mixture about two inches thick; after it is
+baked in a quick oven slice cake in strips three-fourths of an inch wide
+and turn each piece. Put back in oven and bake a little longer. When
+cold put away in tin box.
+
+
+KINDEL
+
+Two pounds of soup fat rendered a day or two before using, three pints
+of flour, one teaspoon of salt, two-thirds cup of granulated sugar, one
+teaspoon of baking-powder, two teaspoons of vanilla, flour. Knead well,
+add enough beer to be able to roll. Let it stand two hours.
+
+Roll, cut in long strips three inches wide. Fill with the following: One
+and one-half cups of brown sugar, two tablespoons of honey, two pounds
+of walnuts chopped fine, one pound of stewed prunes chopped fine, two
+cups of sponge cake crumbs, juice of one lemon, spices to taste, few
+raisins and currants, and a little citron chopped fine; add a little
+wine, a little chicken schmalz; heat a few minutes. You may use up
+remnants of jellies, jams, marmalades, etc. Put plenty of filling in
+centre of strips, fold over, with a round stick (use a wooden spoon),
+press the dough firmly three inches apart, then with a knife cut them
+apart. They will be the shape of the fig bars you buy. Grease the pan
+and the top of cakes, and bake in moderate oven. They will keep--the
+longer the better.
+
+
+ALMOND MACAROONS, No. 1
+
+Blanch half a pound of almonds, pound in mortar to a smooth paste, add
+one pound of pulverized sugar and the beaten whites of four eggs, and
+work the paste well together with the back of a spoon. Dip your hands in
+water and roll the mixture into balls the size of a hickory nut and lay
+on buttered or waxed paper an inch apart. When done, dip your hands in
+water and pass gently over the macaroons, making the surface smooth and
+shiny. Set in a cool oven three-quarters of an hour.
+
+
+ALMOND MACAROONS, No. 2
+
+Prepare the almonds by blanching them in boiling water. Strip them of
+the skins and lay them on a clean towel to dry. Grate or pound one-half
+pound of almonds, beat the whites of five eggs to a stiff, very stiff
+froth; stir in gradually three-quarters of a pound of pulverized sugar
+(use confectioner's sugar if you can get it), and then add the pounded
+almonds, to which add a tablespoon of rosewater or a teaspoon of essence
+of bitter almonds. Line a broad baking-pan with buttered or waxed paper
+and drop upon this half a teaspoon of the mixture at a time, allowing
+room enough to prevent their running together. Sift powdered sugar over
+them and bake in a quick oven to a delicate brown. If the mixture has
+been well beaten they will not run. Try one on a piece of paper before
+you venture to bake them all. If it runs add a little more sugar.
+
+
+ALMOND MACAROONS WITH FIGS
+
+Beat stiff the whites of three eggs, add one-half pound of sugar, and
+one-half pound of finely cut figs, one-half pound of either blanched
+almonds cut into long slices, or cut up walnuts. Heat a large pan, pass
+ironing-wax over surface, lay in waxed paper, and drop spoonfuls of
+mixture on paper, same distance apart. Bake very slowly in very moderate
+oven. Remove and let cool; then take paper out with the macaroons, turn
+over and place hot cloths on wrong; side, when cakes will drop off.
+
+
+ALMOND STICKS--FLEISCHIG
+
+Take one-half glass of fat, two eggs, four cups of flour, two teaspoons
+of baking-powder, one cup of water, one-half cup of sugar; knead
+lightly, and roll out not too thin. Two cups of sugar, mix with two
+teaspoons of cinnamon; one-half pound of grated almonds, one-half pound
+of small raisins (washed). Reserve one-half of the sugar and cinnamon,
+the nuts and raisins; brush the dough with melted fat and sprinkle with
+almonds and sugar. Put a little of the almond and raisin mixture around
+the edge and roll around twice. Cut in small pieces, brush every piece
+with fat, and roll in the sugar and almonds which has been reserved for
+this purpose. Place in greased pan and bake in hot oven.
+
+
+ALMOND STICKS
+
+Grind two cups of almonds and reserve one-quarter cup each of sugar and
+nuts, and an egg yolk for decorating. Cream one cup of butter, add
+three-fourths cup of sugar, then two whole eggs, almonds and two cups of
+flour. Roll thin and cut in strips or squares, with fluted cookie
+cutter. Brush with yolk, sprinkle with nuts and sugar, set aside, and
+bake in medium oven.
+
+
+PLAIN WAFERS
+
+Sift one cup of flour and one teaspoon of salt together. Chop in one
+tablespoon of butter, and add milk to make a very stiff dough; chop
+thoroughly and knead until smooth; make into small balls and roll each
+one into a thin wafer. Place in shallow greased and floured pans and
+bake in a hot oven until they puff and are brown.
+
+
+POPPY SEED COOKIES (MOHN PLAETZCHEN)
+
+Take an equal quantity of flour, sugar and butter, and mix it well by
+rubbing with the hollow of the hands until small grains are formed. Then
+add one cup of poppy seed, two eggs, and enough Rhine wine to hold the
+dough together. Roll out the dough on a well-floured board, about half a
+finger in thickness, cut into any shape desired.
+
+
+CARAWAY SEED COOKIES
+
+Beat three-quarters of a pound of butter and a pound of sugar to a
+cream; add three eggs, one saltspoon of salt, a gill of caraway seeds
+and a teaspoon of powdered mace, stirring all well together to a cream;
+then pour in a cup of sour milk in which a level teaspoon of baking-soda
+is stirred.
+
+Hold the cup over the mixing bowl while stirring in the soda, as it will
+foam over the cup. Last of all stir in enough sifted flour to make a
+light dough, stiff enough to roll thin. Roll on a pastry board well
+dusted with flour. Cut in round shapes and place in baking-tins well
+rubbed with flour.
+
+Sprinkle a little sugar over the cookies and bake them in a moderate
+oven till a light brown. When cool, carefully lift the cookies from the
+pans with a pancake turner.
+
+
+CITRON COOKIES
+
+Take one-half cup of butter and one cup and a half of sugar, and rub to
+a cream. Add two eggs, three-quarters of a cup of milk; one-half cup of
+citron, cut up very fine, one teaspoon of allspice and one of cloves.
+Sift one heaping teaspoon of baking-powder into enough flour to thicken.
+Make stiffer than ordinary cup cake dough; flavor to suit taste, and
+drop on large tins with a teaspoon. Grease the pans, and bake in a
+quick oven. The best plan is to try one on a plate. If the dough runs
+too much add more flour.
+
+
+GINGER WAFERS
+
+Take one cup of butter, one cup of sugar, one cup of molasses, half a
+cup of cold coffee, with two teaspoons of soda, one teaspoon of ginger,
+and flour enough to make a dough stiff enough to roll out thin. Shape
+with cutter and bake in quick oven.
+
+
+ANISE ZWIEBACK
+
+Take the yolks of five eggs, one-half pound of sugar, one tablespoon of
+water, vanilla, one-half pound of flour, one teaspoon of baking-powder,
+one-half of five cents worth anise seeds, and the beaten whites of the
+eggs. Butter square tins and bake. When cooled cut in strips one inch
+wide and toast on both sides.
+
+
+HURRY UPS (OATMEAL)
+
+Sift one cup of flour with two teaspoons of baking-powder, one teaspoon
+of salt, add one cup of rolled oats, one tablespoon of sugar and two
+tablespoons of melted butter, mix with one-half cup of milk.
+
+Drop by teaspoons onto a greased pan, press well into each two or three
+raisins, or a split date and bake for twenty minutes in a hot oven. Can
+be served with butter, honey, or maple sugar.
+
+
+PECAN, WALNUT, OR HICKORY NUT MACAROONS
+
+Take one cup of pulverized sugar, and one cup of finely-pounded nut
+meats, the unbeaten whites of two eggs, two heaping teaspoons of flour,
+and one scant teaspoon of baking-powder. Mix these ingredients together
+and drop from a teaspoon which, you have previously dipped in cold
+water, upon buttered paper. Do not put them too near each other, for
+they always spread a great deal. Bake about fifteen minutes.
+
+
+DATE MACAROONS
+
+Stone thirty dates; chop them fine. Cut one-half pound of almonds
+lengthwise in slices, but do not blanch them. Beat the whites of two
+eggs until foamy, add one cup of powdered sugar, and beat until stiff;
+add the dates, then the almonds, and mix very thoroughly. Drop mixture
+with teaspoon in small piles on tins, one-half inch apart. Bake thirty
+minutes in a very slow oven or until dry. They are done when they leave
+the pan readily.
+
+
+MANDELCHEN
+
+Blanch two cups of almonds and dry them overnight. Grind very fine, add
+one-half cup of sugar and enough butter to knead into a very stiff
+paste. Roll very thin, cut in small rounds, place in baking-tin in
+moderate oven. When done, roll in grated almonds and powdered sugar.
+
+
+COCOANUT KISSES
+
+Beat the white of one egg; add one-half cup of sugar with a flavoring of
+vanilla, fold in one cup of shredded cocoanut, drop by teaspoonfuls on a
+well-greased baking-pan, inverted, and bake for about ten or twelve
+minutes in a slow oven. Remove from pan when cookies are cold.
+
+
+CORNFLAKE COCOANUT KISSES
+
+Mix the whites of two eggs, beaten stiff, with one-half cup of sugar,
+add one-half cup of shredded cocoanut, fold in two cups of corn flakes,
+a pinch of salt, one-half teaspoon of vanilla. Make and bake same as
+kisses above.
+
+
+CHOCOLATE COOKIES
+
+Beat whites of three eggs to a snow, add three-fourths cup of powdered
+sugar, one cup of ground sweet chocolate, one cup of walnuts chopped,
+three tablespoons of flour. Drop by teaspoonful on greased baking-tin.
+Bake in slow oven.
+
+
+BASELER LOEKERLEIN (HONEY CAKES)
+
+Take half a pound of strained honey, half a pound of sifted powdered
+sugar, half a pound of almonds (cut in half lengthwise), half a pound of
+finest flour, one ounce of citron (cut or chopped extremely fine), peel
+of a lemon, a little grated nutmeg, also a pinch of ground cloves and a
+wineglass of brandy. Set the honey and sugar over the fire together, put
+in the almonds, stir all up thoroughly. Next put in the spices and work
+into a dough. Put away in a cold place for a week, then roll about as
+thick as a finger. Bake in a quick oven and cut into strips with a sharp
+knife after they are baked (do this while hot), cut three inches long
+and two inches wide.
+
+
+HONEY CAKES, No. 1
+
+One pound of real honey, not jar; one cup of granulated sugar, four
+eggs, one tablespoon of allspice, three tablespoons of salad-oil, four
+cups of flour, well sifted; three teaspoons of baking-powder. Warm up or
+heat honey, not hot, just warm. Rub yolks well with sugar, beat whites
+to a froth, then mix ingredients, add flour and bake in moderate oven
+for one hour.
+
+
+HONEY CAKES, No. 2
+
+Three eggs, not separated, beaten with one cup of sugar, one cup of
+honey, one cup of blanched almonds chopped finely, one teaspoon each of
+allspice, cloves, and cinnamon, one cup of chocolate and flour enough to
+make a thick batter; one teaspoon of baking-soda. Spread very thin on
+square, buttered pans, bake in a hot oven, and when done, spread with a
+white icing, cut into squares, and put a half blanched almond in the
+centre of each square.
+
+
+LEKACH
+
+This recipe is one that is used in Palestine. It makes a honey cake not
+nearly as rich as those in the foregoing recipes for honey cakes, but
+will very nicely take the place of a sweet cracker to serve with tea.
+
+Take three cups of sifted flour, one-quarter teaspoon of salt, add three
+eggs, one teaspoon of allspice, one teaspoon of soda, the grated rind
+and juice of one-half lemon and three tablespoons of honey, mix all
+ingredients well. Roll on board to one-fourth inch in thickness and cut
+with form. Brush with white of egg or honey diluted with water. On each
+cake put an almond or walnut. Bake in moderate oven from fifteen to
+twenty minutes.
+
+
+LEBKUCHEN
+
+Four eggs, one pound of brown sugar; beat well. Add one-eighth pound of
+citron shredded, one-eighth pound of shelled walnuts (broken), one and
+one-half cups of flour, one teaspoon of baking-powder, two teaspoons of
+cinnamon, one-fourth teaspoon of allspice. Spread the dough in long pans
+with well-floured hands, have about one and one-half inches thick. Bake
+in very moderate oven. When baked, cut in squares and spread with icing.
+Set in a cool stove or the sun to dry.
+
+It is best to let these cakes and all honey cakes stand a week before
+using.
+
+
+OLD-FASHIONED LEBKUCHEN
+
+Heat one cup of molasses, mix it with two cups of brown sugar and three
+eggs, reserving one white for the icing; add one level teaspoon of
+baking-soda that has been dissolved in a little milk, then put in
+alternately a little flour and a cup of milk; now add one tablespoon of
+mixed spices, half cup of brandy, one small cup each of chopped nuts and
+citron, and lastly, flour enough to make a stiff batter. Place in
+shallow pans and bake slowly. When done, cover with icing and cut in
+squares or strips.
+
+*Icing for Lebkuchen.*--One cup of powdered sugar added to the beaten
+white of one egg; flavor with one teaspoon of brandy or lemon juice.
+
+
+
+
+*DESSERTS*
+
+
+BOILED CUSTARD
+
+Take two cups of milk, two eggs or the yolks of three eggs, two
+tablespoons of sugar and one-half teaspoon of vanilla. Put the milk on
+to heat in a double boiler. Beat the eggs thoroughly with the sugar;
+into them pour the hot milk, stirring to prevent lumps. Return all to
+the double boiler and cook until the custard coats the spoon, but no
+longer. If the mixture should curdle, set the boiler in a pan of cold
+water and beat with a wire egg-beater until smooth. When the steam
+passes off add the vanilla, or other flavoring.
+
+In the winter, when eggs are expensive, the custard may be made with one
+egg and one heaping teaspoon of cornstarch dissolved in a little cold
+milk.
+
+If desired, the whites of the eggs may be beaten separately and added to
+the custard after it is cold or beaten with sugar into a meringue.
+
+
+CARAMEL CUSTARD
+
+Melt one-half cup of sugar until it is light brown in color, add four
+cups of scalded milk. Beat the eggs, add the milk and sugar, one-quarter
+teaspoon of salt, one teaspoon of vanilla and bake in cups as directed
+for cup custard. Serve with caramel sauce.
+
+
+CUP CUSTARD FOR SIX
+
+Stir until quite light four eggs, yolks and whites, and four tablespoons
+of sugar; have ready four cups of scalded milk; mix, add pinch of salt
+and one teaspoon of good vanilla; pour into cups and place cups into pan
+of boiling water. Put into oven and bake exactly twenty-five minutes.
+
+
+CHOCOLATE CUSTARD
+
+Beat yolks of three eggs, three tablespoons of sugar till light,
+dissolve one heaping tablespoon of grated unsweetened chocolate, one
+tablespoon of sugar and one of hot water. When dissolved, add slowly one
+pint of milk heated to boiling, pour this hot mixture over the beaten
+eggs and sugar, cook in double boiler, stirring constantly till it
+thickens; when cool, flavor with vanilla, and place on ice. When ready
+to serve, half-fill small punch glasses with the custard, heap over
+them sweetened whipped cream, flavored; putting on top of each glass,
+and serve cold.
+
+
+CHOCOLATE CORNSTARCH PUDDING
+
+Take one quart of milk, one and one-half cups of sugar, seven heaping
+tablespoons of cocoa, six level tablespoons of cornstarch, one
+tablespoon of vanilla; place milk and sugar up to boil, when boiling,
+add cocoa, dissolved to a smooth paste; then add cornstarch dissolved in
+cold water, let come to a boil, remove from fire and add the vanilla;
+then place in mold and allow to get cold. Serve with whipped cream.
+
+
+BLANC MANGE
+
+Heat one quart of milk to boiling point. Dissolve four large tablespoons
+of cornstarch in a quarter cup of cold milk. Beat two whole eggs with
+one-half cup of sugar until light, and add a tiny pinch of salt. When
+the milk begins to boil, add a piece of butter, size of a hickory nut,
+then pour it over the well-beaten eggs and sugar, mix well, and put back
+on the stove. Stir until it begins to boil, then stir in the dissolved
+cornstarch until the custard is very thick. Remove from the fire, flavor
+with vanilla or lemon, pour into a mold, and set on ice till very cold
+and firm. Serve with cream.
+
+
+FLOATING ISLAND
+
+Beat light the yolks of three eggs with one-quarter cup of sugar. Scald
+a pint of milk, beat up the whites of three eggs very stiff and put them
+into the boiling milk, a spoonful at a time. Take out the boiled whites
+and lay them on a platter; now pour the hot milk gradually on the beaten
+yolks, when thoroughly mixed, return to the fire to boil. When it begins
+to thicken remove. When cool, flavor with vanilla or bitter almond. Pour
+into a deep glass dish; put the whites on top, and garnish with jelly or
+candied fruit. Eat cold.
+
+
+RED RASPBERRY OR CURRANT FLOAT
+
+Take a half-pint glass of red raspberry or currant juice and mix it with
+a quarter cup of sugar. Beat the whites of four eggs to a stiff froth
+and add gradually a quarter cup of powdered sugar. Press the raspberries
+through a strainer to avoid seeds and by degrees beat the juice with the
+sugar and eggs until so stiff that it stands in peaks. Chill it
+thoroughly and serve in a glass dish half filled with cold whipped
+cream. Heap on the mixture by the spoonful, like floating island. If
+currant juice is used it will require a pint of sugar.
+
+
+ROTHE GRITZE
+
+Take one cup of currant juice, sufficiently sweetened, and a pinch of
+salt. Let this boil and add to it enough cornstarch to render it
+moderately thick and then boil again for ten minutes. It should be eaten
+cold with cream. (About one-quarter cup of cornstarch dissolved in cold
+water will be sufficient to thicken.)
+
+
+APPLE SNOW
+
+Peel and grate one large sour apple, sprinkling over it three-fourths
+cup of powdered sugar as it is grated to keep it from turning dark. Add
+the unbeaten whites of two eggs; beat constantly for half an hour;
+arrange mound fashion on a glass dish with cold boiled custard around
+it.
+
+
+BOHEMIAN CREAM
+
+Stir together and whip one pint of double cream and one pint of grape
+juice or grape jelly melted, this must be whipped to a froth. Drain if
+needed. Put in cups and set on ice for several hours. Serve with lady
+lingers.
+
+
+PRUNE WHIP
+
+Soak one-half pound of prunes in cold water overnight. In the morning
+let them simmer in this water until they are very soft. Remove stones
+and rub through strainer. Add one-half cup of sugar and cook five
+minutes or until the consistency of marmalade. When the fruit mixture is
+cold, add the well-beaten whites of three eggs and one-half teaspoon of
+lemon juice; add this gradually, then heap lightly in buttered dish and
+bake twenty minutes in a slow oven. Serve cold with thin custard or
+cream.
+
+
+RICE CUSTARD
+
+Beat four eggs light with one cup of sugar. Add one cup of cooked rice,
+two cups of sweet milk, juice and rind of one lemon, one-half teaspoon
+of cinnamon. Pour in pudding-pan and place in a pan filled with hot
+water; bake until firm in moderate oven. Serve with lemon sauce.
+
+
+PRUNE CUSTARD
+
+Heat a little more than a pint of sweet milk to the boiling point, then
+stir in gradually a little cold milk in which you have rubbed smooth a
+heaping tablespoon of butter and a little nutmeg. Let this just come to
+a boil, then pour into a buttered pudding-dish, first adding one cup of
+stewed prune with the stones taken out. Bake for fifteen to twenty
+minutes, according to the state of oven. A little cream improves it when
+it is served in the saucers.
+
+
+TAPIOCA CUSTARD
+
+Soak four tablespoons of tapioca overnight in one quart of sweet milk.
+In the morning beat the yolks of three eggs with one cup of sugar. Put
+the milk and tapioca on in a double boiler, adding a pinch of salt; when
+this comes to boiling point stir in the eggs and sugar. Beat the whites
+to a stiff froth and stir quickly and delicately into the hot mixture.
+Flavor with vanilla. Eat cold.
+
+
+WHIPPED CREAM
+
+To one pint of rich thick cream add one-quarter of a pound of powdered
+sugar and one-half teaspoon of vanilla.
+
+Put in a large platter in a cool place and whip with a wire egg-whip
+until perfectly smooth and velvety. Set on ice until wanted. In the
+summer set the cream on ice before whipping. A good plan is to set the
+bowl in another one filled with ice while whipping.
+
+
+DESSERT WITH WHIPPED CREAM
+
+Line the edges of a mold or a large glass dish with lady fingers and
+fill up with whipped cream. Ornament with macaroons and candied fruit.
+Serve cold.
+
+
+AMBROSIA
+
+Cut up into small pieces different kinds of fruit; then chop up nuts and
+marshmallows (not too fine). Mix these and sugar, not allowing it to
+draw too much juice. Flavor with sherry, if you like. Serve
+individually, putting whipped cream on the top with a cherry.
+
+
+MACAROON ISLAND
+
+Fill a glass bowl with alternate layers of macaroons and lady fingers,
+sprinkle a layer of finely-chopped nuts over the cake, then a layer of
+crystallized cherries.
+
+Boil one cup of wine, one cup of sugar and one-half cup of water
+together until syrupy and thick, pour it over the contents of the bowl,
+let this cool, then place a thick layer of thickly-whipped sweetened and
+flavored cream over all. Serve very cold.
+
+
+PISTACHIO CREAM
+
+Take out the kernels of half a pound of pistachio nuts and pound them in
+a mortar with one tablespoon of brandy. Put them in a double boiler with
+a pint of rich cream and add gradually the yolks of three eggs, well
+beaten. Stir over the fire until it thickens and then pour carefully
+into a bowl, stirring as you do so and being careful not to crack the
+bowl. (Put a silver spoon into the bowl before pouring in the cream, as
+this will prevent it cracking). When cold, stick pieces of the nuts over
+the cream and serve.
+
+
+TIPSY PUDDING
+
+Cut stale sponge cake into thin slices, spread with jelly or preserves,
+put two pieces together like sandwiches and lay each slice or sandwich
+on the plate on which it is to be served. Wet each piece with wine, pour
+or spread a tablespoon of rich custard over each piece of pudding, and
+then frost each piece with a frosting and put in a moderate oven for a
+few minutes. Eat cold.
+
+
+APPLE AND LADY-FINGER PUDDING
+
+Core and peel apples, take top off, chop the top with almonds, citron
+and raisins; butter your pan, fill apples, sugar them and pour over a
+little wine, bake until tender; when cool add four yolks of eggs beaten
+with one cup of sugar, then last, add beaten whites and eight lady
+fingers rolled, and juice of one whole lemon; pour over apples, bake.
+Eat cold.
+
+
+FIG DESSERT
+
+Soak two cups white figs overnight. In the morning boil slowly until
+tender, add two cups of sugar and boil until a thick syrup is formed.
+Line a dish with sponge cake or lady fingers; pour the figs in the
+centre and cover with whipped cream that has been sweetened and
+flavored. Decorate with candied cherries or angelica.
+
+
+STRAWBERRIES A LA "BRIDGE"
+
+Into a champagne-glass put large strawberries, halved and sugared, and
+an equal amount of marshmallows halved. Place on top a mass of whipped
+cream, already sweetened and flavored then a single strawberry, sprinkle
+with shelled pecans.
+
+
+QUEEN OF TRIFLES
+
+Make a rich custard of four eggs, one cup of granulated sugar and one
+quart of milk to which has been added one teaspoon of cornstarch. Let
+this cook in double boiler, stirring constantly, until the custard is
+very thick. Cool.
+
+Soak one-half pound of macaroons in sherry wine, blanch and chop
+one-quarter pound of almonds, cut fine one-quarter pound of dried figs;
+one-quarter pound of crystallized cherries and one-half pound of lady
+fingers are required as well.
+
+Line a deep glass bowl with the lady fingers cut in half, add macaroons,
+fruit and almonds in layers until all are used. Then pour the boiled
+custard over all. Set on ice and when cold, fill the bowl with whipped
+cream that has been sweetened and flavored with vanilla. Decorate with a
+few cherries.
+
+
+ICE-BOX CAKE
+
+One-half cup of butter creamed with one-half cup of confectioner's
+sugar, three whole eggs added, one at a time, beat these all for twenty
+minutes, add one-half pound of chopped nuts, one tablespoon mocha
+essence or one square of bitter chocolate melted, or one teaspoon of
+vanilla.
+
+Grease a spring form, put two dozen lady fingers around the edge, at the
+bottom put one dozen macaroons, then add the filling and let this all
+stand for twenty-four hours in ice-box. When ready to serve, pour
+one-half pint of cream, whipped, over all and serve.
+
+
+AUFLAUF
+
+Boil one cup of milk and when boiling stir in quickly one-half cup of
+sifted flour and work smooth until all lumps are out and it is the
+consistency of soft mashed potatoes. Stir all the while over fire. When
+smooth remove from stove and while yet warm break in, one by one, yolks
+of three eggs, a pinch of salt, then the beaten whites of three eggs.
+Bake in well-buttered hot square pans, in very hot oven, from fifteen to
+twenty minutes. Serve as soon as done with jelly or preserves. If batter
+is not thick enough a little more flour must be added to the milk.
+
+
+LEMON PUFFS
+
+Beat the yolks of four eggs until very light, add the stiffly-beaten
+whites and then stir in two cups of milk, add a pinch of salt, three
+tablespoons of fresh butter melted, and five level tablespoons of flour
+that have been wet with a little of the milk from the pint, stir well
+together and divide equally between cups. Butter the cups before pouring
+in the mixture. Bake in hot oven until brown (generally twenty minutes).
+Turn out carefully in the dish in which they are to be served, and pour
+over them the following:
+
+
+LEMON SAUCE
+
+Put on to boil one and one-half cups of water with juice of two lemons,
+sweeten to taste, add a few small pieces of cinnamon bark; when boiling
+stir in three teaspoons of cornstarch that have been dissolved in a
+little cold water. Boil a few minutes, then pour over the well-beaten
+yolks of two eggs, stirring all the time. Stir in stiffly-beaten whites
+of eggs, and pour over and around puffs when cold. Serve cold.
+
+
+LEAF PUFFS
+
+Cream one cup of butter until soft, add two cups of sifted flour, mix
+well, and add just enough sweet cream to make a nice dough, not too
+soft. Roll thin, cut in long strips or squares, bake in long pans in a
+moderately hot oven. When light brown, draw to the door of the oven,
+sprinkle with powdered sugar and let stand a few minutes longer in the
+oven.
+
+
+SAGO PUDDING WITH STRAWBERRY JUICE
+
+Prepare one cup berry juice and sweeten to taste. Have ready a scant
+half teacup of sago soaked one hour in water enough to cover. Boil the
+sago in the fruit juice until thick like jelly. Beat up the whites of
+two eggs and add to the sago while hot and remove immediately from the
+stove. Mold and serve with cream or berry juice.
+
+This mold can be made with any kind of fruit juice preferred
+
+
+APPLE TAPIOCA PUDDING
+
+Soak three-quarter cup of tapioca and boil it in one quart of water
+until clear, sweetening to taste. Pare and core six apples and place
+them in a baking dish. Fill the cores with sugar, pour the tapioca
+around them and grate a little nutmeg over the top. Cover and bake until
+the apples are soft Serve with cream.
+
+
+RHUBARB PUDDING
+
+Grate some stale rye bread and take a bunch of rhubarb; cut fine without
+peeling, put the cut rhubarb in a pan with a big pinch of baking-soda,
+and pour boiling water over to cover. While that is steeping, grate the
+rye bread and butter pudding-form well, and put crumbs all over the pan
+about one-quarter inch deep, then add one-half the rhubarb that has been
+well drained of the water; season with brown sugar, cinnamon, nuts and
+any other seasoning you like; then some more crumbs, and other one-half
+of rhubarb, and season as before the top crumbs, put flakes of butter
+all over top; bake until done.
+
+
+SCALLOPED PEACHES
+
+Pare a number of peaches and put them whole into a baking-tin, together
+with layers of bread crumbs and sugar and add a few cloves. Bake until
+the top is brown. Serve with hot butter sauce or cream.
+
+
+CHESTNUT PUDDING
+
+Boil one pound of chestnuts fifteen minutes. Shell and skin them, then
+put back on stove with a cup of milk and boil till tender. Rub through a
+colander. Butter a mold, line it with the pulp, then add a layer of
+apple sauce that has been colored with currant jelly, then another layer
+of chestnuts, and again apple sauce. Squeeze lemon juice over all, and
+bake in a moderate oven. Turn out on a platter and serve with whipped
+cream colored with currant jelly.
+
+
+FARINA PUDDING WITH PEACHES
+
+To one quart of milk add one-half cup of farina, salt, and a small piece
+of butter. Boil in a double boiler until thick. Beat the yolks of four
+eggs with four tablespoons of white sugar, and add this just before
+taking off the fire. Stir it thoroughly, but do not let it boil any
+more. Flavor with vanilla. Beat the whites of the eggs to a stiff froth
+with pulverized sugar. After the eggs have been whipped, butter a
+pudding dish, put in part of the custard, in which you have mixed the
+whites (If you have any extra whites of eggs beat and use them also),
+then a layer of stewed or canned peaches; cover with the remaining
+custard and bake. Eat with rum sauce.
+
+
+FARINA PUDDING, No. 2
+
+One and one-half pints of milk with nine level tablespoons of sugar,
+five bitter and five sweet almonds chopped fine, brought to boiling
+point, and twelve level tablespoons of farina dropped in slowly and
+stirred constantly. Cook for twelve minutes, add vanilla to taste, then
+add slowly the beaten whites of five eggs. Put it in a form and when
+cold serve with a fruit sauce.
+
+
+RICE PUDDING
+
+To three cups of milk, add half a cup of rice, which you have previously
+scalded with hot water. Boil in a double boiler until quite soft. Beat
+the yolks of three eggs with three tablespoons of white sugar, add this
+just before taking it off the fire. Stir it thoroughly with a wooden
+spoon, but do not let it boil any more. Add salt to the rice while
+boiling, and flavor with vanilla. Beat the whites of the eggs with
+powdered sugar to a stiff froth, and after putting the custard into the
+pudding dish in which you wish to serve it, spread with the beaten
+whites and let it brown slightly in the oven.
+
+
+PRUNE PUDDING
+
+Take one quart of milk, one teaspoon of salt, one cup of sugar and two
+well-beaten eggs. Heat this and then pour in slowly one cup of cream of
+wheat or farina, stirring constantly. Boil fifteen minutes; then butter
+a deep pudding dish and put in a layer of stewed prunes--that have been
+cut up in small pieces with a scissors; on the bottom, over this, pour a
+layer of the above, alternating in this order until all has been used.
+Bake ten minutes in a hot oven. Plain cream, not whipped or sweetened,
+is a delicious sauce for this.
+
+
+BROWN BETTY
+
+Pare, quarter, core and slice four medium-sized apples. Melt one-quarter
+cup of butter and pour it with the juice of half a lemon over one cup of
+bread crumbs. Mix one-half teaspoon of cinnamon, grated rind of one-half
+lemon and one-quarter cup of sugar together. Butter a baking dish; put
+in alternate layers of apple and bread crumbs, sprinkling the apples
+with the sugar mixture, and making the last layer of crumbs. Pour
+one-quarter cup of boiling water on before adding the last layer of
+crumbs; cover and bake for thirty minutes or until the apples are soft;
+then uncover and brown the crumbs. Serve with cream or with soft custard
+or lemon sauce. If desired for a meat meal, substitute chicken-fat for
+butter and use lemon sauce.
+
+
+APPLE AND HONEY PUDDING
+
+Take four cups of raw apples cut in small pieces, two cups of bread
+crumbs, one-half cup of hot water, two teaspoons of butter, two
+teaspoons of cinnamon, one-half cup of honey. Put a layer of the apple
+in a well-buttered pudding dish; then a layer of crumbs. Mix the honey
+and hot water. Pour part of this over the crumbs, sprinkle with cinnamon
+and dot with a few bits of butter. Fill the dish with alternate layers
+of apples, crumbs, honey, etc., having a layer of crumbs on top. Cover
+and bake forty-five minutes. Serve with cream.
+
+
+QUEEN BREAD PUDDING
+
+Take one cup of grated bread crumbs, soak it in one pint of sweet milk;
+then break three eggs; separate the whites, add to the yolks one cup of
+sugar and a small piece of butter; beat it well, and squeeze the bread
+crumbs out of the milk, and add this to the yolks and flavor with
+vanilla. Grease the pans with butter, put the mixture in the pan, and
+pour the milk over it; set in the oven to bake until nearly dry, then
+add a layer of fresh fruit (apricots or peaches are the best or
+strawberry preserves); add the whites of eggs that were beaten stiff.
+Serve cold with cream or milk. This can also be served hot.
+
+
+BREAD PUDDING
+
+Soak one and one-half cups of bread crumbs in a pint of sweet milk for
+half an hour; separate the whites and yolks of two eggs, setting the
+whites in a cool place until needed. Beat the yolks with a half cup of
+sugar and add the grated peel of one lemon and stir into the bread
+crumbs. Put in some raisins and pour into a greased pudding dish and
+bake in a moderate oven, about half an hour. Beat the whites of the eggs
+to a stiff froth, adding half a cup of powdered sugar; and spread this
+on top of pudding and return to the oven and brown delicately. May be
+eaten hot or cold, with jelly sauce or whipped cream. Stale cake of any
+kind may be used instead of bread; and ginger bread also is particularly
+nice, adding raisins and citron, and spreading a layer of jelly on the
+pudding before putting on the icing.
+
+
+CORNMEAL PUDDING
+
+Bring one pint of milk to the boiling point; pour it gradually on
+one-half cup of Indian meal, stirring all the while to prevent lumps.
+When cool add three eggs well beaten, and one tablespoon of flour,
+one-half cup of sugar, one-half teaspoon of ginger, one teaspoon of
+cinnamon, pinch of salt and one pint cold milk. Pour into battered
+pudding dish and bake an hour and a half. Serve with hot maple sugar or
+cream.
+
+
+BLACK BREAD PUDDING
+
+Yolks of three eggs beaten with one cup of sugar; add one teaspoon of
+cinnamon, pinch of cloves, and pinch of allspice; one cup of stale rye
+bread crumbs added gradually. Mix well and add beaten whites. Bake
+slowly. Half an hour before serving, add one cup of claret or white
+wine. Serve with sherry wine sauce or whipped cream.
+
+
+DIMPES DAMPES (APPLE SLUMP)
+
+Mix one-half cup of sugar, one-quarter teaspoon of salt, two cups of
+flour and gradually two cups of milk to make a smooth batter.
+
+Melt one-half cup or a little less of butter in a large shallow
+dripping-pan and let it spread all over the pan to grease it well, then
+pour one-half cup of butter and one quart of sliced apples to the
+batter. Mix and pour into pan or pans not more than three-quarters of an
+inch deep and bake in a moderate oven, thirty to forty-five minutes,
+until a golden brown. This quantity serves ten people.
+
+
+BIRD'S NEST PUDDING
+
+Pare four or five large tart apples and cut off the top of each apple to
+use as a cover. Now scrape out all the inside, being careful not to
+break the apples; mix scrapings with sugar, cinnamon, raisins, a few
+pounded almonds and add a little white wine and the grated peel of one
+lemon. Fill up the apples with this mixture and put back the top of each
+apple, so as to cover each well. Grease a deep dish, set in the apples
+and stew a few minutes. In the meantime make a sponge cake batter of
+four eggs, one cup of pulverized sugar, one cup of flour and pour over
+the apples and bake one-half hour. Eat warm or cold, with or without
+sauce.
+
+Plain baked apples can be substituted for the filled apples.
+
+
+SUET PUDDING WITH PEARS
+
+Take half a pound of suet and chop it to a powder. Soak a loaf of stale
+bread, squeeze out the water and add to the suet. Work bread and suet
+well with your hands and add two eggs, one cup of sugar, one teaspoon,
+of salt, allspice, cloves, cinnamon and grated peel of a lemon. Add
+flour enough to work into a huge ball; sift two teaspoons of
+baking-powder in flour. Pare about half a peck of cooking pears and cut
+in halves, leaving the stems on. Lay half the pears in a large kettle,
+put the pudding in centre of the pears, and lay the rest of the pears
+all around. Add sugar, sliced lemon, a few cloves, some cinnamon bark
+and three tablespoons of syrup. Fill up with cold water and boil half an
+hour on top of stove. Then bake for at least three hours, adding water
+if needed.
+
+
+CORN PUDDING
+
+Scrape with a knife six ears of green corn, cutting each row through the
+middle. Add two cups of milk, one-half cup of butter, three eggs--the
+whites and yolks beaten separately--a little salt and white pepper. Stir
+the yolks into the milk and corn, pour into a baking dish, stir in the
+whites and bake one and one-half hours.
+
+
+CHERRY PUDDING
+
+Scald a pint of crackers or bread crumbs in a quart of boiling milk; add
+a piece of butter the size of an egg, a good pinch of salt, four eggs, a
+cup and a half of sugar, a little ground cinnamon and a quart of stoned
+cherries. Bake in quick oven.
+
+
+HUCKLEBERRY PUDDING
+
+Sprinkle four tablespoons of flour over one and one-half pints
+huckleberries and set aside for half an hour. Soak one pint crumbed
+bread in one quart milk; add three tablespoons of sugar, pinch of salt,
+and the huckleberries. Put all into a greased pudding dish with flakes
+of butter on top. Bake forty-five minutes. Serve with hard sauce.
+
+
+PUDDING A LA GRANDE BELLE
+
+This pudding is economical and dainty if nicely made. Brush small molds
+with butter, fill with crumbed bread and dried English currants. Beat
+three eggs without separating, add one pint of milk and four tablespoons
+of sugar. Pour carefully over the bread and let stand five minutes.
+Place molds in baking-pan of boiling water and bake in the oven thirty
+minutes, or steam half an hour. Serve with liquid pudding sauce.
+
+
+
+
+*STEAMED PUDDINGS*
+
+
+The tin molds are best for this purpose, either melon, round, or brick.
+If the mold is buttered first, then sprinkled with granulated sugar, a
+nice crust will form. Have a large, deep pan filled with boiling water.
+Place mold in, let water come up to rim, put a heavy weight on top of
+mold to keep down, and boil steadily. The pan must be constantly
+replenished with boiling water, if the pudding is to be done in time.
+Always place paper in top of mold to prevent water from penetrating.
+When puddings are boiled in bags, a plate must be placed in bottom of
+pan to prevent burning. Only certain puddings can be boiled in bags.
+Always grease inside of bag, so puddings will slip out easily. A bag
+made of two thicknesses of cheese-cloth, stitched together, will do.
+Always leave room in mold or bag for pudding to rise, using a smaller or
+larger mold according to quantity of pudding. If not boiled steadily,
+and emptied as soon as done, puddings will fall and stick.
+
+
+ALMOND PUDDING
+
+Beat the yolks of four eggs very light with one-half cup of sugar; then
+add one-half cup of grated walnuts or almonds, one-half cup of grated
+white bread crumbs, then the stiffly-beaten whites of four eggs. Put in
+pudding form and steam from one and one-half to two hours. Serve with
+wine or fruit sauce.
+
+
+RYE BREAD PUDDING
+
+Dry one-half cup of rye bread crumbs in oven. Beat the yolks of four
+eggs very light with one-half cup of sugar, then add a pinch of cloves
+and allspice, one-half teaspoon of cinnamon, grated rind of one-half
+lemon and one-quarter pound of chopped almonds. Moisten crumbs with
+three tablespoons of whiskey or brandy, add to eggs, then add
+stiffly-beaten whites of four eggs. Put in mold and boil three hours.
+Serve with a brandy or whiskey sauce.
+
+
+NAPKIN PUDDING
+
+Soak one-half loaf of stale white bread in water until moist, squeeze
+perfectly dry. Put in skillet two tablespoons of clear fat or butter,
+and when hot add bread, and stir until smooth and dry. Beat five eggs
+light with one cup of sugar, stir bread in, mix well, and flavor with
+rind (grated) and juice of one lemon. Grease a bag or very large napkin,
+place pudding in this, tie, leaving plenty room to rise, place in
+boiling water and boil two hours. Make a jelly sauce, not as thin as
+usual, and pour over just before serving. If desired one-half cup of
+currants can be added to pudding.
+
+
+STEAMED BERRY PUDDING
+
+Take one tablespoon of butter (or other shortening), one-quarter cup of
+sugar, yolk of one egg, one-half cup of milk, one cup of flour, one
+teaspoon of baking-powder, one-quarter teaspoon of salt, one-half cup of
+berries or pitted cherries rolled in flour. Put in a well-greased melon
+mold and cook in boiling water steadily for two hours. Serve with hard
+sauce.
+
+
+CARROT PUDDING
+
+Take one cup of sugar, one-third cup of butter, one cup of grated
+carrots, one cup of grated potatoes, one cup of raisins, one cup of
+currants, two cups of bread crumbs, one-half teaspoon of baking-soda
+stirred in the potatoes, one teaspoon each of cloves, cinnamon, and
+allspice. Mix all these and add a little syrup and four tablespoons of
+whiskey. Steam four hours. Serve with hard sauce.
+
+
+CHERRY PUDDING
+
+Grate one-half pound of stale rye bread and wet this with a wineglass of
+red wine. Pound two tablespoons of almonds, stir the yolks of four eggs
+with half a cup of powdered sugar, flavor with cinnamon, and add the
+grated bread and almonds. Stone one-half pound each of sweet and sour
+cherries. Mix all thoroughly with the beaten whites added last. Do not
+take the juice of the cherries. Butter the pudding mold well before you
+put in the mixture. To be eaten cold.
+
+
+DATE PUDDING
+
+Melt three tablespoons of butter, add one-half cup of molasses, one-half
+cup of milk, one and two-third cups of flour sifted with one-half
+teaspoon of baking-soda, one-quarter teaspoon of salt, one-quarter
+teaspoon each of cloves, cinnamon, and nutmeg. Add to the above one-half
+pound of dates, stoned and cut. Turn into a well-buttered mold. Butter
+the cover also and steam two and one-half hours. Keep at a steady boil.
+Serve with any kind of sauce.
+
+
+PRINCE ALBERT PUDDING
+
+Rub to a cream half a pound of sweet butter and half a pound of sifted
+powdered sugar; add the yolks of six eggs, one at a time, and the grated
+peel of one lemon. Stone half a pound of raisins, and add also a little
+citron, cut very fine. Now add gradually half a pound of the finest
+flour, sifted three or four times, and the stiffly-beaten whites of the
+eggs. Pour this mixture into a well-buttered mold, into which you have
+strewn some blanched and pounded almonds. Boil fully three hours. Serve
+with sweet brandy or fruit sauce.
+
+
+PEACH PUDDING
+
+In a large mixing bowl whip to a cream two eggs, three tablespoons of
+sugar, and two tablespoons of butter. To this, after it is well beaten,
+add a saltspoon of salt and half a grated nutmeg. Stir these ingredients
+well into the mixture; then stir in a cup of milk. Last add, a little at
+a time--stirring it well in to make a smooth batter--a cup and a half of
+flour and three-quarters of a cup of Indian meal, which have been sifted
+together with three teaspoons of baking-powder in another bowl.
+
+Butter well the inside of a two-quart pudding mold; put a layer of the
+pudding batter an inch deep in the mold; cover this with a layer of fine
+ripe peaches that have been peeled and cut in quarters or eighths--this
+depends upon the size of the peaches. Sprinkle the layer of peaches with
+a light layer of sugar; then pour in a layer of batter; then a layer of
+peaches. Repeat this process till all the material is in, leaving a
+layer of batter on top. Steam for two hours.
+
+
+NOODLE PUDDING
+
+Make noodles with two eggs. Boil in boiling salt water for ten minutes,
+drains and set aside.
+
+Beat the yolks of four eggs with one cup of powdered sugar until light,
+add a quarter of a cup of pounded almonds, a pinch of salt, the drained
+noodles, and the whites of the eggs beaten to a stiff froth. Mix well,
+pour into a greased pudding mold, and boil one and one-half hours.
+
+
+PRUNE PUDDING
+
+Take the yolks of four eggs, a cup of granulated sugar, and stir to a
+cream. Chop fine thirty prunes (prunes being boiled without sugar), and
+add two tablespoons of sweet chocolate, two tablespoons of grated
+almonds, and the whites, which have been beaten to a snow. Boil two and
+one-half hours in a pudding form and serve with whipped cream.
+
+
+PLUM PUDDING (FOR THANKSGIVING DAY)
+
+Soak a small loaf of bread; press out every drop of water, work into
+this one cup of suet shaved very fine, the yolks of six eggs, one cup of
+currants, one cup of raisins seeded, one-half cup of citron shredded
+fine, three-quarters cup of syrup, one wineglass of brandy, one cup of
+sifted flour and the stiffly-beaten whites of eggs last. Boil four hours
+in greased melon mold.
+
+
+PLUM PUDDING, No. 2
+
+Chop a half box of raisins and currants, one-quarter pound of citron,
+one-quarter pound of suet (chopped very fine), two eggs, one and
+one-half cups of sugar, a wineglass of brandy, two cups of cider, one
+teaspoon of cinnamon and ground cloves. When all these are well mixed
+add enough flour (with a teaspoon of baking-powder in it) to thicken
+well. Cook in a greased mold and allow to steam for three hours.
+
+
+HONEY PUDDING
+
+Mix one-half cup of honey with six ounces of bread crumbs and add
+one-half cup of milk, one-half teaspoon of ginger, grated rind of half a
+lemon and yolks of two eggs. Beat the mixture thoroughly and then add
+two tablespoons of butter and the whites of the eggs well beaten. Steam
+for about two hours in a pudding mold which is not more than
+three-quarters full.
+
+
+
+
+*PUDDING SAUCES*
+
+
+BRANDY SAUCE
+
+Take one cup of water, a quarter glass of brandy, one cup of sugar,
+juice of half a lemon. Boil all in double boiler. Beat the yolks of two
+eggs light, and add the boiling sauce gradually to them, stirring
+constantly until thick.
+
+
+CARAMEL SAUCE
+
+Put one cup cut loaf sugar in a saucepan on the stove without adding a
+drop of water. Let it melt slowly and get a nice brown without burning.
+
+Beat the yolks of three eggs until light, stir in two cups of sweet
+milk, and when the sugar is melted, stir all into the saucepan and
+continue stirring until the sugar is dissolved and the sauce is somewhat
+thickened; then remove from the fire, add one teaspoon of vanilla
+essence, put in a bowl and put the stiffly-beaten whites of eggs on top.
+Serve with puddings, cakes or fritters.
+
+
+CHOCOLATE SAUCE, No. 1
+
+Dissolve one-half pound chocolate in one cup of water and sugar to
+taste, boil somewhat thick and flavor with vanilla.
+
+
+CHOCOLATE SAUCE, No. 2
+
+Scald two cups of milk, add two tablespoons of cornstarch diluted with
+one-half cup of cold milk, and cook ten minutes over boiling water. Melt
+three squares of chocolate over hot water, add three tablespoons of
+sugar and three tablespoons of hot water; stir until smooth, then add to
+cooked mixture. Beat the whites of three eggs until stiff, add
+three-fourths of a cup of powdered sugar; add the yolks and stir into
+cooked mixture; cool and add vanilla.
+
+
+FOAM SAUCE
+
+Cream one-quarter cup of butter with one cup of powdered sugar, until
+very light. Add separately the unbeaten whites of two eggs, stirring
+briskly and beat again. Add one teaspoon of vanilla and one-half cup of
+hot water. Pour in sauceboat, and place boat in a pan of boiling water
+on stove, until it becomes frothy then serve immediately.
+
+
+FRUIT SAUCES
+
+Wash the fruit well, then put on the stove in a saucepan without adding
+any more water. Cover with a lid, and let the fruit get thoroughly
+heated all through until it comes to a boil, but do not boil it. Stir
+occasionally.
+
+When well heated, mash the fruit well with a wooden potato masher, then
+strain through a fine sieve, being careful to get every drop of
+substance from the fruit.
+
+Sweeten the juice with sugar to taste, add a few drops of wine or lemon
+juice, put back on the stove, and cook until it thickens, stirring
+occasionally. Serve with cake, fritters or puddings.
+
+Blackberries, strawberries or raspberries, make a nice sauce.
+
+
+HARD SAUCE
+
+Take one cup of sugar, one-half cup of sweet butter and stir to a cream.
+Flavor with grated lemon peel or essence of lemon. Make into any shape
+desired and serve.
+
+
+JELLY SAUCE
+
+Take thin jelly, add one cup boiling water and brandy or wine (one-half
+cup), add a little more sugar and thicken with one teaspoon cornstarch
+dissolved in a little cold water. The beaten white of egg may be added.
+
+
+KIRSCH SAUCE
+
+Put one cup of sugar and two cups of water on to boil. Mix two
+tablespoons of cornstarch in one-quarter cup of cold water, and when the
+water in the saucepan is boiling, add cornstarch and stir for two
+minutes. Remove from stove and add one cup of Kirsch wine and stir
+again. Strain and serve with pudding.
+
+
+LEMON SAUCE, No. 1
+
+Boil one cup of sugar with one-half cup of water, rind of one lemon,
+juice of two, and one-half teaspoon of butter. When boiling stir in a
+scant teaspoon of cornstarch dissolved in a little cold water. Serve
+hot. Serve with puddings or fritters.
+
+
+LEMON SAUCE, No. 2
+
+Boil the strained juice of two lemons and the grated peel of one with a
+cup of sugar and one glass of white wine or water. When boiled to a
+syrup add the yolks of three eggs well beaten, also half of the whites
+beaten to a froth. Use the other half of the stiffly-beaten whites,
+sweetened with powdered sugar, to decorate the sauce. Serve immediately.
+
+
+PRUNE SAUCE
+
+Take about one pound of Turkish prunes, wash them in hot water, and put
+on to boil in cold water. Boil until they are very soft. Remove the pits
+or kernels, and strain over them the water they were boiled in, sweeten
+to taste. Flavor with ground cinnamon, then mash them until a soft mush.
+If too thick, add the juice of an orange.
+
+
+WINE SAUCE, No. 1
+
+Take one-half cup of white wine and one and one-half cups of water, put
+on to boil in double boiler and in the meantime beat up the yolks of two
+eggs very light, with two teaspoons of white sugar, some grated nutmeg
+or three small pieces of cinnamon bark, or the grated rind of half a
+lemon, and add a teaspoon of flour to this gradually. When perfectly
+smooth add the boiling wine, pouring very little at a time and stirring
+constantly. Return to boiler and stir until the spoon is coated.
+
+
+WINE SAUCE, No. 2
+
+Melt one tablespoon of butter in a saucepan, stir in one tablespoon of
+flour, then add one-half cup of cold water, stirring constantly until
+smooth. Then add one cup of white wine, one ounce of chopped citron.
+Remove from fire, let cool, flavor with one teaspoon each of pistache
+and vanilla. If desired, one teaspoon of red Curacao or Maraschino
+liquor can be added for flavoring.
+
+
+VANILLA OR CREAM SAUCE
+
+Mix one teaspoon cornstarch and one tablespoon of sugar thoroughly; on
+them slowly pour one cup of scalding milk, stirring all the time. Cook
+and stir in a double boiler for ten minutes; then set aside to cool.
+When ready to use stir in one teaspoon of vanilla and the white of one
+egg, stiffly beaten. Serve in place of whipped cream.
+
+
+
+
+*FROZEN DESSERTS*
+
+
+In making frozen desserts attention to detail is the essential thing to
+perfect success.
+
+
+PREPARING SALT
+
+The smaller the ice is broken the better, while the salt should never be
+too fine. A salt prepared especially for the purpose is known as "ice
+cream salt." This salt and the finely broken ice are put in alternate
+layers about the cream can. Begin with a layer of ice, making this about
+three inches deep. Then put in a layer of salt about an inch in depth,
+and continue in this way up to the top of the cream can. The ice can be
+put in a gunny sack and then broken up with a heavy hammer or hatchet.
+
+
+FREEZING CREAMS AND WATER ICES
+
+Fill the cream can three-fourths full. Cover; place in wooden bucket;
+adjust the top and pack, as directed above. Turn crank slowly and
+steadily. After freezing drain off water, remove dasher; with a spoon
+pack hard. Put cork in top of lid. Repack freezer. Cover top with heavy
+pieces of carpet and paper. When time comes to serve, wipe top of can
+carefully before opening. In very hot weather renew the salt and ice
+three times, and keep the blanket cold and wet with the brine from the
+freezer.
+
+
+VANILLA ICE CREAM, No. 1
+
+Take one pint of milk, two cups of sugar, one large tablespoon of flour
+rubbed smooth in cold milk, two eggs beaten light, one teaspoon of
+vanilla extract, and one quart of sweet cream, well beaten. Heat the
+milk in a double boiler, and when it is at boiling point add the flour,
+eggs and one cup of sugar. Cook about twenty minutes, stirring very
+often. Let the mixture get cold, then add the remaining sugar and the
+vanilla and cream, and freeze. A more novel flavoring is made with a
+mixture of vanilla, lemon and almond extracts. The quantities given in
+this recipe make about two quarts of ice cream.
+
+
+VANILLA ICE CREAM, No. 2
+
+Beat three whole eggs very light with one cup of granulated sugar until
+all grain is dissolved and mass is a light yellowish color. Whip one
+pint of cream until stiff, add to eggs and sugar, then add one cup of
+sweet milk, flavor with vanilla to taste, and put in freezer and turn
+until hard. This is a basis for almost any kind of cream.
+
+
+CHOCOLATE ICE CREAM, No. 1
+
+Make same as Vanilla Ice Cream, No. 2, only omitting the milk. Dissolve
+on stove one-half pound of sweet chocolate, in one cup of sweet milk,
+rub smooth and thick, let get cold, and add to the eggs, just before
+putting in cream. Flavor with vanilla.
+
+
+CHOCOLATE ICE CREAM, No. 2
+
+Take one quart of cream, one pint of new milk, two eggs, one teacup of
+grated chocolate (double vanilla), two cups of pulverized sugar, one
+teaspoon of cornstarch and one of extract of vanilla. Beat the yolks of
+the eggs, sugar and let them come to a boil. Then take them quickly from
+the fire, dissolve the chocolate in a little milk over the fire, stir it
+all the time. When smooth mix with the milk and eggs, add the cream and
+vanilla. Freeze when cold.
+
+
+COFFEE ICE CREAM
+
+Make same as Vanilla Ice Cream No. 2. Flavor with one and one-half
+tablespoons of mocha extract, add one cup of grated walnuts. Freeze.
+
+
+FROZEN CUSTARD
+
+One quart of milk, yolk of five eggs, sweeten to taste, and flavor with
+vanilla to taste. Boil the milk first, and after the yolks of eggs are
+beaten stir into the milk. When cold add the beaten whites and vanilla;
+put in freezer and turn. Canned strawberries are very nice in this.
+
+
+APRICOT, PEACH, STRAWBERRY, BANANA OR PINEAPPLE CREAM
+
+Make same as Vanilla Ice Cream No. 2, omitting the milk. If canned fruit
+is to be used, drain off the juice, and add it to the eggs and cream.
+Mash the fruit through a sieve, add it to rest of mixture, and freeze
+the whole. If fresh fruits are used, one pint is required. Mash fine,
+strain and sweeten before adding to the cream. For peach and strawberry
+a few drops of pink coloring may be added. Bananas must be mashed
+smooth, but not sweetened. Chop all fruits very fine For pineapple, the
+sliced is preferred to the grated. Either canned or fresh can be used.
+
+
+TUTTI-FRUTTI ICE CREAM
+
+Take three pints of cream, one pound of pulverized sugar and the yolks
+of nine eggs. Prepare just like the other creams. When half frozen add
+one-half pound of crystallized fruit, peaches, apricots, cherries,
+citron, etc., chopped very fine. Put in also a wineglass of pale sherry
+and the juice of an orange or lemon. Finish freezing.
+
+
+FROZEN PUDDINGS
+
+For frozen puddings ice must be crushed and mixed with rock-salt, the
+same way as for freezing cream. Pudding-mold must have a tight cover;
+have a receptacle sufficiently large to line bottom and sides with a
+thick layer of mixed salt and ice. Put the mold in the centre, fill with
+the pudding, cover tightly, then put ice on top and all around. Put a
+sheet of plain tissue paper in top of mold to prevent salt from
+penetrating. Cover whole with a cloth and let freeze from three to four
+hours.
+
+
+BISCUIT TORTONI, No. 1
+
+
+Take one-half cup of granulated sugar, one-fourth pound of stale
+macaroons grated, one-half pint of heavy cream (whipped), three eggs,
+vanilla or sherry wine. Stir yolks of eggs until thick and add sugar and
+stir again; add whipped cream, and whipped whites of eggs, and grated
+macaroons; flavor to taste. Put this all into freezer and pack outside
+with ice and salt alternately. Do not turn. Let stand five or six hours,
+adding ice from time to time. When serving put grated macaroons on top.
+
+
+BISCUIT TORTONI, No. 2
+
+
+Take yolks of two eggs, one pint of cream, eight macaroons, vanilla and
+flavor, one-half cup of sugar, one-half cup of milk. Beat yolks of eggs
+and the sugar very light. Put on milk to a boil, and when it comes to a
+boil stir into the beaten eggs and sugar and set away to cool. Beat
+cream and add macaroons, leaving just enough to put in the bottom of
+your form. When your custard is cool, add cream, put all in forms, pack
+and freeze two hours or longer.
+
+
+MOCHA MOUSSE
+
+Cream yolks of three eggs with one-half cup of granulated sugar. Add
+one-half pint of cream, whipped; one-half cup of grated macaroons, two
+tablespoons of mocha essence, one teaspoon of vanilla, lastly beaten
+whites. Put in a mold and pack in salt and ice for three hours.
+
+
+MAPLE MOUSSE
+
+Whip one pint of cream until quite thick. Break two eggs into another
+bowl, beat until light and add gradually, one-half cup of maple syrup.
+When the two are well mixed, whip them gradually into the cream. Pour
+the whole into a freezer can, without the dasher; cover; pack in ice and
+salt, and let stand for three hours.
+
+
+MAPLE BISQUE
+
+Boil one cup of maple syrup until quite thick; beat yolks of three eggs;
+add to syrup while hot, stirring constantly until well mixed. Let cool.
+Beat whites of eggs to a froth. Whip one pint of cream, mix all
+together; add one-half cup of chopped nuts. Have a pudding-mold
+buttered; see that the edges fit close. Pack in rock salt and ice four
+hours.
+
+
+FROZEN CREAM CHEESE WITH PRESERVED FIGS
+
+Take three Neufchatel cheeses. Mash the cheese to a smooth paste and add
+one-half cup of thick cream, one-half teaspoon of salt, one rounding
+teaspoon of sugar. Place in a small square mold, bury in salt and ice
+and let stand several hours. When ready to serve unmold, cut in squares,
+place each on a lettuce leaf, decorate the centre of the cheese square
+with a preserved fig and serve at once.
+
+
+RUM PUDDING
+
+Beat yolks of two eggs with one-half cup of sugar until light, then add
+stiffly-beaten whites. Flavor with one tablespoon of rum. Whip one pint
+of cream very stiff, stir into beaten eggs. Line a melon mold with lady
+fingers, split in half. Then put a layer of whipped cream over. Chop
+one-half pound of marron glace fine and sprinkle some over cream. Put
+another layer of lady fingers, cream and marrons, and so on until mold
+is filled. Close tightly, and pack in rock salt and ice, from three to
+four hours.
+
+
+CHERRY DIPLOMATE
+
+Line a mold with white cake, thinly sliced, which you have previously
+dipped in maraschino or some other fine brandy. Then fill in with plain
+white ice-cream, then a layer of cherry ice, next a layer of candied
+cherries, next a layer of cherry-ice then a layer of strawberry
+ice-cream or the plain white vanilla. Finish it up with a layer of cake
+again and be sure to dip the cake in maraschino. Cover all up tight and
+pack in ice until wanted.
+
+
+NESSELRODE PUDDING
+
+Put on one-half pound of shelled and skinned chestnuts in cold water,
+and let them boil until very tender, then press them through a puree
+sieve. Beat the yolks of five eggs with one-half pound of sugar until
+light, then add the mashed chestnuts, then stir in one pint of sweet
+cream. Put on to boil in a double boiler, add a few grains of salt, and
+stir until the mixture begins to boil, then remove at once from fire and
+set aside to cool. In a bowl put one-fourth pound of crystallized
+cherries, cut in half; one-fourth pound of crystallized pineapple cut
+up, one ounce of citron cut fine, one-fourth cup of stoned raisins and
+one-half cup of maraschino cordial. Put the chestnut cream in a freezer,
+freeze ten minutes, then add one pint cream that has been whipped stiff
+with two tablespoons of powdered sugar, turn until it begins to get
+stiff, then add the fruits and turn awhile longer. Pack in a
+pudding-mold in rock salt and ice two hours.
+
+
+CANNED FRUIT FROZEN
+
+Without opening, pack a can of pears in ice and salt, as for ice-cream.
+Let it remain for three or four hours. When taken out, cut the can open
+around the middle. If frozen very hard, wrap around with a towel dipped
+in hot water; the contents can then be clipped out in perfect rounds.
+Cut into slices and serve with a spoonful of whipped cream on each
+slice. This will serve six or eight persons.
+
+Canned peaches may be used if desired.
+
+
+PETER PAN DESSERT
+
+Cut a banana in four strips, cross two over two in basket-shape, fill
+centre square with a tablespoon of ice-cream and sprinkle over all some
+chopped walnuts, pistachio nuts and marshmallows, cut in strips.
+
+
+FRUIT SHERBETS
+
+There is no form in which ices are more palatable or healthful than in
+the form of sherbet. This is made of fruit juice, sugar and water. The
+simplest sherbet is made by mixing the sugar, water and fruit juice
+together. A richer and smoother ice is obtained by boiling the sugar and
+water together, then adding the fruit juice, and when the mixture is
+cool, freezing it. It takes nearly twice as long to freeze the
+preparation made in this way as when made with the uncooked mixture.
+
+Sherbets are usually served at the end of a dinner, but they are
+sometimes served before the roast.
+
+
+APRICOT ICE
+
+Pare and grate one dozen apricots, and blanch a few of the kernels. Then
+pound them and add to the grated fruit. Pour a pint of water over them,
+adding the juice of a lemon also. Let them stand for an hour and strain,
+adding one-half pound of sugar just before freezing.
+
+
+LEMON ICE
+
+Take six large, juicy lemons and grate peel of three lemons; two
+oranges, juice of both, and peel of one; squeeze out every drop of juice
+and steep the grated peel of lemon and orange in juice for an hour.
+Strain and mix in one pint of sugar. Stir until dissolved and freeze.
+
+
+LEMON GINGER SHERBET
+
+Shave very thin bits of the yellow peel from two lemons, being careful
+not to get any of the white. Cut eight lemons (using the first two) into
+halves, extract seeds and press out the juice. Cut one-fourth pound of
+ginger in strips. Boil until clear, four cups of sugar, two quarts of
+boiling water, ginger and shaved lemon peel. Add lemon juice and strain
+through a cheese-cloth. Freeze until thick and add the stiff-beaten
+whites of two eggs. Mix well; finish freezing, and pack.
+
+
+ORANGE ICE
+
+Make a syrup of two cups of sugar and four cups of water. Boil fifteen
+minutes and add two cups of orange juice, one-half cup of lemon juice
+and the grated rind of one orange and one lemon. Freeze and serve in
+glasses.
+
+
+PINEAPPLE ICE
+
+Make a syrup of four cups of water, two cups of sugar and boil fifteen
+minutes. Add one can grated pineapple and juice of six lemons. Cool and
+add four cups of ice-water. Freeze until mushy, using half ice and half
+salt.
+
+
+PUNCH ICES
+
+To the juice of two lemons take three-quarters of a pound of loaf sugar,
+two or three tablespoons of rum and one pint of water. Rub the rind of
+the lemons onto the sugar, then boil the sugar and water together for
+fifteen minutes, add the lemon juice and rum, mix well, strain, and set
+aside to cool. Then put the mixture into the freezing can and freeze
+till set.
+
+
+RASPBERRY ICE
+
+Make a strong lemonade, add raspberry juice to taste, and some grated
+pineapple. Put into freezer and turn like ice cream and pack, and let
+stand five hours.
+
+
+WATERMELON SHERBET
+
+Take good, pale sherry and boil down to quite a thick syrup, with loaf
+sugar; and then allow to cool. When cold mix with the chopped meat of a
+very fine, sweet melon, use only the heart of the soft red part, not any
+near the white rind. Freeze in a freezer as you would ice, but do not
+allow it to get too hard. Serve in glasses. You may use claret instead
+of the sherry. If you do, spice it while boiling with whole spices, such
+as cloves and cinnamon. Strain before adding to the melon.
+
+
+CAFE A LA GLACE
+
+Take five tablespoons of fresh-roasted and ground coffee. Pour four cups
+of boiling water over it; cover quickly and put on the back of the
+stove, and add one-half pound of sugar. When cold, press through a
+sieve, and fill in the can to be frozen. Let it remain in freezer five
+minutes longer before you begin to turn the freezer. Serve in glasses,
+and put sweetened whipped cream on the top.
+
+
+
+
+*CANDIES AND SWEETS*
+
+
+WHITE FONDANT
+
+Used as a foundation for all cream candies.
+
+Put two and one-half cups of granulated sugar in a saucepan, add
+three-fourths cup of hot water and one-half saltspoon of tartar. Stir
+until sugar is dissolved, but no longer. Boil without stirring until,
+when tried in cold water, it will form a soft ball. Wash down the edges
+of the pan with the finger first dipped in cold water, as the sugar
+boils up. Pour slowly on greased pan or marble slab. Cool slightly; beat
+with a wooden spoon until white and creamy. As soon as large lumps
+appear, it should be kneaded with the hands until smooth. Place in bowl
+and cover with waxed paper, let it stand overnight in a cool place. If
+covered and kept in a cool place this will keep for days. Form into
+bonbons, color and flavor any desired way; dip in melted chocolate, to
+which has been added a small piece of wax or paraffine. In fact the
+bonbons may be used in any desired way.
+
+
+DIVINITY
+
+Boil two cups of granulated sugar, one-half cup of corn syrup and
+one-half cup of water until it will thread. Beat into the stiff whites
+of two eggs; add one cup of nuts. Beat until cool and thick. Pour out,
+cool, and when set, cut into squares.
+
+
+FUDGE
+
+Boil together two cups of granulated sugar, one-eighth teaspoon of salt
+and one cup of milk or cream, until when tried in cold water, it will
+form a soft ball (about eight minutes). Add one-half a cake of Baker's
+chocolate, two tablespoons of butter and one teaspoon of vanilla. Beat
+until smooth and creamy; pour into greased pans; cool and cut in
+squares.
+
+
+PINOCHE
+
+Take one cup of (packed) medium brown sugar, one-quarter cup of cream,
+one-third cup of nut meats, one-quarter pound pecans, weighed in shell,
+and one-third pound hickory in shell. Cook sugar and cream to soft ball
+test. Cool until you can bear your hand on bottom of pan. Stir until it
+begins to thicken, add chopped nuts; and when it is too thick to pour
+easily, spread quickly on a buttered pan, cut in squares and cool.
+
+
+FRUIT LOAF
+
+Chop coarsely one-half cup of raisins, one-half cup of nuts, one-half
+cup figs or dates, add enough honey or corn syrup to make a stiff loaf,
+about two tablespoons. Place in ice-box for one hour, slice and serve in
+place of candy, rolling each slice in cornstarch.
+
+
+GLACE FOR CANDIES
+
+Boil one pound of sugar with one-half pint of water until it ropes; then
+add one-half cup of vinegar and boil until it hardens. Dip in fruit,
+orange slices, nuts or green grapes with stems on, and put aside on a
+buttered platter to set.
+
+
+ORANGE CHIPS
+
+Can be made after the fruit has been used. Halve, scoop out, then scrape
+inside; lay the peel in salt water overnight. Make syrup of two cups of
+sugar and one cup of water. When boiled thick, cut orange-peel in small
+strips and drop them into boiling liquid, letting them remain about ten
+minutes. Remove strips carefully, spreading them on waxed paper to dry.
+
+Grape-fruit rind may be used as well as that of oranges.
+
+
+CANDIED CHERRIES, PINEAPPLE AND OTHER FRUITS
+
+Boil, but do not stir, one-half pound of loaf sugar in one breakfast cup
+of water. Pit some cherries, or prepare any desired fruit, and string
+them on a thread, then dip them in the syrup; suspend them by the
+thread. When pineapples are used, slice them crosswise and dry them on a
+sieve or in the open air; oranges should be separated into sections and
+dried like pineapple.
+
+
+STUFFED DATES
+
+Make a cut the entire length of dates and remove stones. Fill cavities
+with English walnuts, blanched almonds, pecans or with a mixture of
+chopped nuts, and shape in original form. Roll in granulated sugar or
+powdered sugar and serve on small plate or bonbon dish.
+
+
+DATES STUFFED WITH GINGER AND NUTS
+
+Remove the stones from choice dates, and chop together equal measures of
+preserved ginger and blanched nuts chopped, (hickory, pecan, or
+almond). Mix with fondant or a paste of confectioner's sugar and ginger
+syrup. Use only enough fondant or paste to hold the ingredients
+together. With this mixture fill the open space in the dates, cover
+securely, and roll in granulated sugar.
+
+
+DATES STUFFED WITH FONDANT
+
+Fill with fondant, letting it project slightly, and insert in it a pecan
+or half a walnut. Roll in granulated sugar.
+
+
+STUFFED FIGS
+
+Cut a slit in the side of dried figs, take out some of the pulp with the
+tip of a teaspoon. Mix with one-fourth cup of the pulp, one-fourth cup
+of finely-chopped crystallized ginger, a teaspoon of grated orange or
+lemon rind and a tablespoon of lemon juice. Fill the figs with the
+mixture, stuffing them so that they look plump.
+
+
+STUFFED PRUNES
+
+Take one pound of best prunes, stone and soak in sherry for about an
+hour (do not cover with the wine). Fill prunes with one large browned
+almond and one-half marshmallow or with another prune, roll in
+granulated sugar, and when all are finished, put in oven for two or
+three minutes.
+
+
+FROSTED CURRANTS
+
+Pick fine, even, large bunches of red currants (not too ripe) and dip
+each bunch, one at a time, into a mixture of frothed white of egg, then
+into a thick, boiled sugar syrup. Drain the bunches by laying on a
+sieve, and when partly dry dip again into the boiled syrup. Repeat the
+process a third time; then sprinkle powdered sugar over them and lay on
+a sheet of paper in a slightly warm oven to dry. Used on extra occasions
+for ornamenting charlottes, cakes, creams, etc.
+
+
+
+
+*BEVERAGES*
+
+
+All drinks contain a large proportion of water which is the beverage
+nature has provided for man. Water for hot drinks should be freshly
+boiled, freshly drawn water should be used for cold drinks.
+
+
+COFFEE
+
+Coffee should be bought in small quantities and kept in air-tight cans,
+and freshly ground as needed. To have perfect coffee, use an earthen or
+china pot, and have the water boiling when turned onto the coffee. Like
+tea, the results will not be right if the water is allowed to fall below
+the boiling point before it is used. Have the coffee ground to a fine
+powder in order to get its full flavor as well as strength.
+
+
+BOILED COFFEE
+
+Allow one tablespoon of coffee to each cup of boiling water. Mix coffee
+with two tablespoons of cold water. Clean egg shells and put in the pot.
+Allow this to come to a boil and add boiling water, bring to a boil and
+boil for one minute; add a tablespoon of cold water to assist the
+grounds in settling. Stand the pot where it will keep hot, but not boil,
+for five minutes; then serve at once, as coffee allowed to stand becomes
+flat and loses its aroma. Most cooks use a clean shell or a little of
+the white of an egg if they do not use the whole. Others beat the whole
+egg, with a little water, but use only a part of it, keeping the rest
+for further use in a covered glass in the ice-chest. Cream is usually
+served with coffee, but scalded milk renders the coffee more digestible
+than does cream. Fill the cup one-fourth full of hot scalded milk; pour
+on the freshly made coffee, adding sugar.
+
+
+FILTERED COFFEE
+
+Place one cup of finely ground coffee in the strainer of the percolator;
+place the strainer in the pot and place over the heat. Add gradually six
+cups of boiling water and allow it to filter. Serve at once.
+
+
+TURKISH COFFEE
+
+For making this the coffee must be pulverized, and it should be made
+over an alcohol lamp with a little brass Turkish pot. Measure into your
+pot as many after-dinner coffee cups of water as you wish cups of
+coffee. Bring the water to a boil and drop a heaping teaspoon of the
+powdered coffee to each cup on top of the water and allow it to settle.
+Add one, two or three coffeespoons of powdered sugar, as desired. Put
+the pot again over the flame; bring the coffee to a boil three times,
+and pour into the cups. The grounds of the coffee are of course thick in
+the liquid, so one lets the coffee stand a moment in the cup before
+drinking.
+
+
+FRENCH COFFEE
+
+Have your coffee ground very fine and use a French drip coffee-pot.
+Instead of pouring through water, pour milk through, brought just to the
+boiling point. The milk passes through slowly, and care must be taken
+not to let scum form on the milk.
+
+
+COFFEE FOR TWENTY PEOPLE
+
+Add and mix one pound of coffee finely ground, with one egg and enough
+cold water to thoroughly moisten it, cover and let stand several hours.
+Place in thin bag and drop in seven quarts of boiling water. Boil five
+minutes, let stand ten minutes. Add cream to coffee and serve.
+
+After-dinner coffee is made double the strength of boiled coffee and is
+served without cream or milk.
+
+
+BREAKFAST COCOA
+
+Mix two tablespoons prepared cocoa with two tablespoons of sugar and a
+few grains of salt, dilute with one-half cup of boiling water to make a
+smooth paste, then add one-half cup of boiling water and boil five
+minutes, turn into three cups of scalded milk and beat two minutes,
+using Dover beater and serve.
+
+
+RECEPTION COCOA
+
+Stir one cup of boiling water gradually onto two tablespoons of cocoa,
+two tablespoons of sugar and one teaspoon of cornstarch, a few grains of
+salt (that have been well mixed) in a saucepan; let boil five minutes,
+stirring constantly. Heat three cups of milk in a double boiler, add the
+cocoa mixture and one-half teaspoon of vanilla; beat with egg-beater
+until foamy and serve hot in chocolate cups, with a tablespoon of
+whipped cream on top of each cup, or take the cheaper marshmallows,
+place two in each cup and fill cups two-thirds full of hot cocoa.
+
+
+HOT CHOCOLATE
+
+Scrape two ounces of unsweetened chocolate very fine, add three
+tablespoons of sugar, small piece of stick cinnamon and one cup of
+boiling water; stir over moderate heat until smooth, then add three cups
+of hot milk. Return to the fire for a minute, do not let it boil,
+remove, add one teaspoon of vanilla. Beat with an egg-beater and serve.
+
+
+CHOCOLATE SYRUP
+
+Dissolve two cups of sugar in one cup of water and boil five minutes.
+Mix one cup of cocoa with one cup of water and add to the boiling syrup.
+Boil slowly for ten minutes, add salt; cool and bottle for further use.
+This syrup will keep a long time in the ice-chest in summer and may be
+used for making delicious drinks.
+
+
+CHOCOLATE NECTAR
+
+Put into a glass two tablespoons of chocolate syrup, a little cream or
+milk and chopped ice, and fill up the glass with soda water,
+apollinaris, or milk. Drop a little whipped cream on top.
+
+
+ICED CHOCOLATE
+
+Follow recipe for boiled chocolate, but do not beat, add one egg, finely
+chopped ice and three-fourths cup of milk, put in a bowl and beat
+thoroughly with a Dover beater or pour into jar with cover and shake
+thoroughly. Serve in tall glasses.
+
+
+ICED COFFEE
+
+Take boiled coffee, strain, add sugar to taste and chill. When ready to
+serve, add one quart of coffee, one-half cup of cream and pour in
+pitcher. Serve in tall glasses. Have ready a small bowl of whipped cream
+and, if desired, place a tablespoon on top of each glass.
+
+
+TEA
+
+Scald the tea-pot. Allow one teaspoon of tea to each person, and one
+extra. When the water boils, pour off the water with which the pot was
+scalded, put in the tea, and pour boiling water over it. Let it draw
+three minutes. Tea should never be allowed to remain on the leaves. If
+not drunk as soon as it is drawn, it should be poured off into another
+hot tea-pot, or into a hot jug, which should stand in hot water.
+
+
+TEA (RUSSIAN STYLE)
+
+Use a small earthenware tea-pot, thoroughly clean. Put in two teaspoons
+of tea leaves, pour over it boiling water to one-fourth of the pot, and
+let it stand three minutes. Then fill the pot entirely with boiling
+water and let it stand five minutes. In serving dilute with warm water
+to suit taste, or serve cold, but always without milk. A thin slice of
+lemon or a few drops of lemon juice is allowed for each cup. Preserved
+strawberries, cherries or raspberries are considered an improvement.
+
+
+RUSSIAN ICED TEA
+
+Make tea for as many cups as desired, strain and cool. Place in ice-box,
+chill thoroughly and serve in tall glass with ice and flavor with loaf
+sugar, one teaspoon of rum or brandy, one slice of lemon or one teaspoon
+preserved strawberries, raspberries, cherries or pineapple, or loaf
+sugar may be flavored with lemon or orange and packed and stored in jars
+to be used later to flavor and sweeten the tea. Wash the rind of lemon
+or orange and wipe dry, then rub over all sides of the sugar.
+
+
+HOT WINE (GLUEH)
+
+Mix one quart claret, one pint water, two cups of sugar, one-half
+teaspoon of whole cloves, one teaspoon of whole cinnamon, lemon rind cut
+thin and in small pieces. Boil steadily for fifteen minutes and serve
+hot.
+
+
+FRUIT DRINKS
+
+The success of lemon-, orange- and pineapple-ades depends upon the way
+they are made. It is best to make a syrup, using one cup of granulated
+sugar to one cup of water. Put the sugar in cold water over the fire;
+stir until the sugar is dissolved; then cook until the syrup spins a
+fine thread. Take from the fire and add the fruit juices while the syrup
+is hot. If lemonade is desired, lemon should predominate, but orange or
+pineapple juice or both should be added to yield the best result. Small
+pieces of fresh pineapple, fresh strawberries and maraschino cherries
+added at time of serving will make the drink look pretty and will
+improve the flavor. Shaved or very finely cracked ice should be used.
+
+
+PINEAPPLE LEMONADE
+
+Pare and grate a ripe pineapple; add the juice of four lemons and a
+syrup made by boiling together for a few minutes two cups of sugar and
+the same quantity of water. Mix and add a quart of water. When quite
+cold strain and ice. A cherry, in each glass is an agreeable addition,
+as are a few strawberries or raspberries.
+
+
+QUICK LEMONADE
+
+Wash two lemons and squeeze the juice; mix thoroughly with four
+tablespoons of sugar, and when the sugar is dissolved add one quart of
+water, cracked ice, and a little fresh fruit or slices of lemon if
+convenient.
+
+If the cracked ice is very finely chopped and put in the glasses just
+before serving it will make a better-looking lemonade. When wine is used
+take two-thirds water and one-third wine.
+
+
+LEMONADE IN LARGE QUANTITIES
+
+Take one dozen lemons, one pound of sugar and one gallon of water to
+make lemonade for twenty people.
+
+
+FRUIT PUNCH FOR TWENTY PEOPLE
+
+Take one pineapple, or one can of grated pineapple, one cup of boiling
+water, two cups of freshly made tea (one heaping tablespoon of Ceylon
+tea, steep for five minutes); one dozen lemons, three oranges sliced and
+quartered, one quart bottle apollinaris water, three cups of sugar
+boiled with one and one-half cups of water six to eight minutes, one
+quart of water, ice. Grate the pineapple, add the one cup of boiling
+water, and boil fifteen minutes. Strain through jelly-bag, pressing out
+all the juice; let cool, and add the lemon and orange juice, the tea and
+syrup. Add apollinaris water just before serving. Pieces of pineapple,
+strawberries, mint-leaves or slices of banana are sometimes added as a
+garnish.
+
+
+MILK LEMONADE
+
+Dissolve in one quart of boiling water two cups of granulated sugar, add
+three-fourths of a cup of lemon juice, and lastly, one and a half pints
+of milk. Drink hot or cold with pounded ice.
+
+
+EGG LEMONADE
+
+Break two eggs and beat the whites and yolks separately. Mix juice of
+two lemons, four tablespoons of sugar, four cups of water and ice as for
+lemonade; add the eggs; pour rapidly back and forth from one pitcher to
+another and serve before the froth disappears.
+
+
+MARASCHINO LEMONADE
+
+Take the juice of four lemons, twelve tablespoons of sugar, eight cups
+of water, one cup of maraschino liquor and a few cherries.
+
+
+ORANGEADE
+
+Take four large, juicy oranges and six tablespoons of sugar Squeeze the
+oranges upon the sugar, add a very little water and let them stand for
+fifteen minutes; strain and add shaved ice and water, and a little lemon
+juice.
+
+
+CLABBERED MILK
+
+One of the most healthful drinks in the world is clabbered milk; it is
+far better in a way for every one than buttermilk for it requires no
+artificial cult to bring it to perfection. The milk is simply allowed to
+stand in a warm place in the bottles just as it is bought, and when it
+reaches the consistency of a rich cream or is more like a jelly the same
+as is required for cheese, it is ready to drink. Pour it into a glass,
+seasoning it with a little salt, and drink it in the place of
+buttermilk.
+
+
+COLD EGG WINE
+
+To each glass of wine allow one egg, beat up, and add sugar to taste.
+Add wine gradually and grated nutmeg. Beat whites separately and mix.
+
+
+SODA CREAM
+
+Take three pounds of granulated sugar and one and one-half ounces of
+tartaric acid, both dissolved in one quart of hot water. When cold add
+the well-beaten whites of three eggs, stirring well. Bottle for use. Put
+two large spoonfuls of this syrup in a glass of ice-water, and stir in
+it one-fourth of a teaspoon of bicarbonate of soda. Any flavor can be
+put in this syrup.
+
+
+MULLED WINE
+
+Put cinnamon and allspice (to taste) in a cup of hot water to steep. Add
+three eggs well beaten with sugar. Heat to a boil a pint of wine, then
+add spice and eggs. Stir for three minutes and serve.
+
+
+STRAWBERRY SHERBET
+
+Crush a quart of ripe strawberries, pour a quart of water over them, and
+add the juice of two lemons. Let this stand about two hours, then strain
+over a pound of sugar, stir until the sugar is dissolved, and then set
+upon ice. You may add one tablespoon of rose-water. Serve with chopped
+ice.
+
+
+DELICIOUS AND NOURISHING SUMMER DRINK
+
+Pare thinly the rind of three large lemons, put it into a large jug with
+one pound of raisins stoned and finely chopped, one pound of sugar, and
+the juice of the lemons. Add one gallon of boiling water, leave to stand
+for five days, stirring well every day. Then strain and bottle for use.
+
+
+SHERRY COBBLER
+
+It is best to mix this in a large bowl and fill in glasses just before
+serving, and put a little of each kind of fruit in each goblet with
+pounded ice. To begin with, cut pineapple in slices and quarters, a few
+oranges and a lemon, sliced thin; one cup of powdered sugar and one
+tumbler of sherry wine. A few berries, such as black and red
+raspberries, and blackberries are a nice addition. Cover the fruit with
+the sugar, laid in layers at the bottom of your bowl with pounded ice;
+add the wine and twice as much water as wine; stir all up well before
+serving.
+
+
+CLARET CUP
+
+Squeeze into a glass pitcher the strained juice of one and one-half
+lemons, add two tablespoons of powdered sugar, one tablespoon of red
+curacao; then pour in three cups of claret, and one cup of apollinaris
+water. Mix thoroughly, add a few slices of orange or pineapple, or both,
+and a few maraschino cherries. Cut the rinds from two cucumbers without
+breaking them, hang them on the inside of the pitcher from the top; drop
+in a good-sized lump of ice and serve at once in thin glasses. Place a
+bunch of mint at the top of the pitcher.
+
+
+CORDIAL
+
+Two quarts of water and two and three-quarter pounds of sugar. Boil
+thirty minutes. Take off stove and add one quart of alcohol. Color and
+flavor to taste.
+
+
+EGG-NOG
+
+Separate the whites and yolks of the eggs. To each yolk add one
+tablespoon of sugar and beat until very light. Beat whites to a stiff
+froth. One egg is required for each glass of egg-nog. Add two
+tablespoons of brandy or rum, then one-half cup of milk or cream to each
+glass, lastly the whites of the eggs. Pour in glass, put a spoon of
+whipped cream over and grated nutmeg on top.
+
+
+UNFERMENTED GRAPE JUICE
+
+Wash and stem ten pounds of Concord grapes, put them in a preserving
+kettle and crush slightly. Bring to the boiling point and cook gently
+for one-half hour. Strain through cheese-cloth or jelly bag, pressing
+out all the juice possible; return to fire and with two pounds of sugar
+conk for fifteen minutes; strain again, reheat and pour into sterilized
+bottles thoroughly heated. Put in sterilized corks and dip the necks of
+the bottles in hot sealing-wax. If you can get the self-sealing bottles,
+the work of putting up grape juice will be light. Sterilize bottles and
+corks.
+
+
+OTHER FRUIT JUICES
+
+Raspberry, blackberry and strawberry juice may be made by following the
+recipe for grape juice but doubling the quantity of sugar. For currant
+juice use four times as much sugar as for grape juice.
+
+
+FRUIT SYRUPS
+
+Fruit syrups may be made like fruit juices, only using more sugar--at
+least half as much sugar as fruit juice.
+
+
+RASPBERRY VINEGAR
+
+Put two quarts of raspberries in a bowl and cover them with two quarts
+of vinegar; cover and stand in a cool place for two days. Mash the
+berries; strain the vinegar through cheesecloth; pour it over two quarts
+of fresh raspberries; let stand for another two days; strain and put in
+a preserving kettle with sugar, allowing a pound of sugar to a pint of
+juice. Heat slowly, skimming when the vinegar begins to boil. Boil
+twenty minutes and put in sterilized bottles. Serve as a drink, using
+two tablespoons to a glass of water.
+
+
+BLACKBERRY WINE
+
+Measure your berries and bruise them; to every gallon add one quart of
+boiling water; let the mixture stand twenty-four hours (stirring
+occasionally), then strain off all the liquor into a cask; to every
+gallon add two pounds of sugar; cork tightly and let stand till the
+following October.
+
+
+BLACKBERRY CORDIAL
+
+Simmer the berries until they break, then strain and to each quart of
+juice add one pound of sugar. Let this dissolve by heating slowly, then
+add one tablespoon each of cinnamon, nutmeg, cloves, and if desired,
+allspice. Simmer altogether twenty minutes. Bottle and seal.
+
+
+CHERRY SYRUP
+
+Mash and pound the cherries until the stones are all broken, then press
+through a cloth. Use a pound of sugar to a quart of juice; boil, skim
+and bottle. When cold, seal.
+
+
+CHERRY BRANDY
+
+To one gallon of brandy allow two quarts of cherries. Mash and pound
+them until all the stones are broken, put in the brandy and add a pound
+of cut loaf sugar. Set in the sun for two or three weeks, shake daily,
+strain and bottle.
+
+
+CHERRY BOUNCE
+
+The little wild cherry is excellent for this purpose, as the stone
+kernels contain alcohol. Wash carefully, sugar plentifully, and add
+whole spice, cloves (with the heads removed) and stick cinnamon. Fewer
+cloves than the other spices. Get good whiskey and allow one-half as
+much cherries as whiskey. To a quart bottle allow scant half pint
+sugared cherries to one and one-half pints of whiskey. Bottle and seal.
+Let stand at least two months. Open, shake bottle well and taste, and if
+necessary add more sugar. Seal again, and let stand another month. Is
+not good under three months and the older it gets the finer it becomes.
+
+
+CIDER EGG NOG
+
+Break six eggs, put the yolks in one dish, the whites in another. To
+each yolk add a tablespoon of granulated sugar, beat the yolks and sugar
+to a foam; then flavor with a little grated nutmeg, stirring it well
+through the mixture; then add a half pint of hot sweet cider to each
+egg, beat it well through and pour into a hot punch bowl. Beat the
+whites of the eggs to a stiff froth with a little sugar and cover the
+surface of the punch. Serve in cups.
+
+
+TOM AND JERRY (Non-Alcoholic)
+
+Beat six eggs and six tablespoons of sugar to a stiff froth, add four
+cups of unfermented grape juice and the same amount of sweet cider. Have
+two porcelain pitchers as hot as possible, pour the mixture into one of
+them. Then pour the mixture back and forth from one pitcher to the other
+five or six times, and pour the foaming beverage into hot cups and
+serve.
+
+
+HOT MILK PUNCH
+
+Beat one egg to a stiff froth with two tablespoons of sugar; add to it
+two tablespoons of home-made grape wine; stir all well together, put in
+a large drinking glass and fill with hot milk. Grate a little nutmeg on
+the top and serve.
+
+
+
+
+*CANNED FRUITS*
+
+
+GENERAL RULES
+
+All fruits should, if possible, be freshly picked for preserving,
+canning, and jelly making. No imperfect fruit should be canned or
+preserved. Gnarly fruit may be used for jellies or marmalades by cutting
+out defective portions. Bruised spots should be cut out of peaches and
+pears. In selecting small-seeded fruits, like berries, for canning,
+those having a small proportion of seed to pulp should be chosen. In dry
+seasons berries have a larger proportion of seeds to pulp than in a wet
+or normal season, and it is not wise to can or preserve such fruit
+unless the seeds are removed. The fruit should be rubbed through a sieve
+that is fine enough to keep back the seeds. The strained pulp can be
+preserved as a puree or marmalade.
+
+When fruit is brought into the house put it where it will keep cool and
+crisp until you are ready to use it.
+
+Begin by having the kitchen swept and dusted thoroughly, that there need
+not be a large number of mold spores floating about. Dust with a damp
+cloth. Have plenty of hot water and pans in which jars and utensils may
+be sterilized. Have at hand all necessary utensils, towels, sugar, etc.
+
+Prepare only as much fruit as can be cooked while it still retains its
+color and crispness. Before beginning to pare fruit have some syrup
+ready, if that is to be used, or if sugar is to be added to the fruit
+have it weighed or measured.
+
+Decide upon the amount of fruit you will cook at one time, then have two
+bowls--one for the sugar and one for the fruit--that will hold just the
+quantity of each. As the fruit is pared or hulled, as the case may be,
+drop it into its measuring bowl. When the measure is full put the fruit
+and sugar in the preserving kettle. While this is cooking another
+measure may be prepared and put in the second preserving kettle. In this
+way the fruit is cooked quickly and put in the jars and sealed at once,
+leaving the pans ready to sterilize another set of jars.
+
+The preserving kettle should be porcelain-lined, and no iron or tin
+utensils should be used, as the fruit acids attack these metals and so
+give a bad color and metallic taste to the food.
+
+
+STERILIZING JARS, ETC.
+
+The success of canning depends upon absolute sterilization and not upon
+the amount of sugar or cooking. Any proportion of sugar may be used, or
+fruit may be canned without the addition of any sugar.
+
+It is most important that the jars, covers, and rubber rings be in
+perfect condition. Examine each jar and cover to see that there is no
+defect in it. Use only fresh rubber rings, for if the rubber is not soft
+and elastic the sealing will not be perfect. Each year numbers of jars
+of fruit are lost because of the false economy in using an old ring that
+has lost its softness and elasticity.
+
+Have two pans partially filled with cold water. Put some jars in one,
+laying them on their sides, and some covers in the other. Place the pans
+on the stove where the water will heat to the boiling point. The water
+should boil at least ten or fifteen minutes. Have on the stove a shallow
+milk pan in which there is about two inches of boiling water. Sterilize
+the cups, spoons, and funnel, if you use one, by immersing in boiling
+water for a few minutes. When ready to put the prepared fruit in the
+jars slip a broad skimmer under a jar and lift it and drain free of
+water.
+
+There are several methods of canning; the housekeeper can use that
+method which is most convenient.
+
+The three easiest and best methods are: Cooking the fruit in jars in an
+oven; cooking the fruit in jars in boiling water; and stewing the fruit
+before it is put in the jars.
+
+
+CANNING FRUIT BAKED IN OVEN
+
+In this method the work is easily and quickly done and the fruit retains
+its shape, color and flavor. Particularly nice for berries.
+
+Sterilize jars and utensils. Make the syrup; prepare the fruit the same
+as for cooking. Fill the hot jars with the fruit, drained, and pour in
+enough hot syrup to fill the jar solidly. Run the handle of a silver
+spoon around the inside of the jar. Place the hot jars, uncovered, and
+the covers, in a moderate oven.
+
+Cover the bottom of the oven with a sheet of asbestos, the kind plumbers
+employ in covering pipes, or put into the oven shallow pans in which
+there are about two inches of boiling water. Cook berries to the boiling
+point or until the bubbles in the syrup just rise to the top; cook
+larger fruits, eight to ten minutes or according to the fruit. Remove
+from the oven, slip on rubber, first dipped in boiling water; then fill
+the jar with boiling syrup. Cover and seal. Place the jars on a board
+and out of a draft of air. If the screw covers are used tighten them
+after the glass has cooled.
+
+Large fruits, such as peaches, pears, quince, crab-apples, etc., will
+require about a pint of syrup to each quart jar of fruit. The small
+fruit will require a little over half a pint of syrup.
+
+
+BAKED CRANBERRIES OR CHERRY PRESERVES
+
+Pick over, wash and drain four quarts of large, perfect cranberries; or
+stem and then stone four pounds of large cherries, use a cherry pitter
+so cherries remain whole. Place a tablespoon of hot water in a jar, then
+alternately in layers cherries or cranberries and sugar (with sugar on
+top), cover closely. This amount will require four pounds of sugar. Bake
+in a very slow oven two hours. Let stand. Then keep in a cool, dry
+place. The cranberries will look and taste like candied cherries, and
+may be used for garnishing.
+
+
+BAKED CRAB-APPLE PRESERVES
+
+Wash, wipe and remove the blossom ends of one-half peck of perfect red
+Siberian crab-apples. Pour one tablespoon of water in bottom of one
+gallon stone jar, then place in alternate layers of apples and sugar,
+using four pounds altogether (with sugar on top). Cover with two
+thicknesses of Manila paper, tied down securely or with close fitting
+plate. Bake in a very slow oven (that would only turn the paper a light
+brown), two or three hours; let stand to cool, keep in cool, dry place.
+
+
+BAKED SICKEL PEARS
+
+May be prepared the same way. Flavor, if desired, with ginger or lemon
+juice.
+
+
+BAKED QUINCES
+
+Quinces may be wiped, cored, and quartered; sugar filled in the
+cavities, and baked same as crab-apples, in a very slow oven three or
+more hours until clear and glassy.
+
+
+CANNING FRUIT IN A WATER BATH
+
+Canned fruits may be cooked over the fire, but they are, on the whole,
+very much better if cooked in a water bath. Prepare fruit and syrup as
+for cooking in a preserving kettle and cook the syrup ten minutes.
+Sterilize the jars and utensils; fill the jars with fruit; then pour in
+enough syrup to fill the jars completely. Run the blade of a
+silver-plated knife around the inside of the jar and put the covers on
+loosely.
+
+Have a wooden rack, slats, or straw in the bottom of a wash boiler; put
+in enough warm water to come to about four inches above the rack; place
+the filled jars in the boiler, being careful not to let them touch. Pack
+clean white rags or cotton rope between and around the jars to prevent
+their striking one another when the water begins to boil. Cover the
+boiler and let the fruit cook as directed, counting from the time the
+surrounding water begins to boil. (This cooking is called sterilizing.)
+
+Draw the boiler aside and remove the cover. When the steam passes off,
+lift out one jar at a time and place it in a pan of boiling water beside
+the boiler; fill to overflowing with boiling syrup; wipe the rim of the
+jar with a cloth wrung from boiling water; put on rubbers and cover
+quickly; stand the jar upside down and protected from drafts, until
+cool; then tighten the covers if screw covers are used, and wipe off the
+jars with a wet cloth. Paste on labels and put the jars on shelves in a
+cool, dark closet.
+
+The time given for sterilizing is for quart jars; pint jars require
+three minutes less.
+
+
+BLUEBERRIES
+
+To twelve quarts of berries take one quart of sugar and one pint of
+water. Put water, berries, and sugar in preserving kettle; heat slowly.
+Boil sixteen minutes, counting from the time the contents of the kettle
+begins to bubble.
+
+
+CANNED RASPBERRIES
+
+To six quarts of berries take one quart of sugar. Put one quart of the
+fruit in the preserving kettle; heat slowly, crushing with a wooden
+potato masher; strain and press through a fine sieve. Return the juice
+and pulp to the kettle; add the sugar; stir until dissolved; then add
+the remaining quarts of berries. Boil sixteen minutes, counting from the
+time they begin to boil. Skim well while boiling, and put into jars as
+directed.
+
+
+BLACKBERRIES
+
+The same as for raspberries.
+
+
+CURRANTS
+
+To twelve quarts of currants take four quarts of sugar. Treat the same
+as raspberries.
+
+
+RASPBERRIES AND CURRANTS
+
+To ten quarts of raspberries and three quarts of currants take two and
+one-half quarts of sugar. Heat, crush and press the juice from the
+currants and proceed as directed for raspberries.
+
+
+CANNED GOOSEBERRIES
+
+To six quarts of berries take three pints of sugar and one pint of
+water.
+
+Dissolve the sugar in the water, using three pints of sugar if the
+gooseberries are green and only half the quantity if they are ripe. Add
+the fruit and cook fifteen minutes.
+
+Green gooseberries may also be canned like rhubarb without sugar and
+sweetened when used.
+
+
+CANNED STRAWBERRIES
+
+After washing and hulling berries, proceed as with raspberries.
+
+
+CANNED PEACHES
+
+Wash peaches, put them in a square of cheese-cloth or wire basket. Dip
+for two minutes in kettle of boiling water. Plunge immediately into cold
+water. Skin the peaches; leave whole or cut as preferred. Pack peaches
+in hot jars. Fill hot jars with hot syrup or boiling water. Put tops in
+position. Tighten tops but not airtight. Place jars on false bottom in
+wash-boiler. Let the water boil sixteen minutes. Seal as directed. To
+eight quarts of peaches take three quarts of sugar, two quarts of water.
+
+Apricots, plums and ripe pears may be treated exactly as peaches.
+
+
+QUINCES
+
+To four quarts of pared, cored and quartered quinces take one and
+one-half quarts of sugar and two quarts of water.
+
+Rub the fruit hard with a coarse, crash towel, blanch for six minutes.
+Pare, quarter, and core; drop the pieces into cold water. Put the fruit
+in the preserving kettle with cold water to cover it generously. Heat
+slowly and simmer gently until tender. The pieces will not all require
+the same time to cook. Take each piece up as soon as it is so tender
+that a silver fork will pierce it readily. Drain on a platter. Strain
+the water in which the fruit was cooked through cheese-cloth. Put two
+quarts of the strained liquid and the sugar into the preserving kettle;
+stir over the fire until the sugar is dissolved. When it boils skim well
+and put in the cooked fruit. Boil gently for about forty minutes.
+
+
+PEARS
+
+If the fruit is ripe it may be treated exactly the same as peaches. If,
+on the other hand, it is rather hard it must be cooked until so tender
+that a silver fork will pierce it readily.
+
+
+CHERRIES
+
+Prepare in the same manner as you would for preserving, allowing half a
+pound of sugar to a pound of fruit. After putting the cherries into the
+syrup do not let them boil more than five minutes; then fill your cans
+to overflowing, seal immediately and then screw tighter as they grow
+cold. Remove the little bag of stones which you have boiled with the
+syrup. The object in boiling the stones with the syrup is to impart the
+fine flavor to the fruit which cherries are robbed of in pitting.
+
+
+CHERRIES FOR PIES
+
+Stem the cherries--do not pit them,--pack tight in glass fruit jars,
+cover with syrup, made of two tablespoons of sugar to a quart of fruit,
+allowing one-half cup of water to each quart of cherries. Let them boil
+fifteen minutes from the time they begin to boil.
+
+
+PINEAPPLE
+
+Take off rind and trim. Cut into slices and divide into thirds. Fill
+into glass jars and dissolve sugar in water enough to cover the jars to
+overflowing, allowing half a pound of sugar to a pound of fruit, and
+pour this sweetened water over the pineapples; proceed as in "Canning
+Fruit in a Water Bath" and let them boil steadily for at least twenty
+minutes. Draw the boiler aside or lift it off the coal range and allow
+the cans to cool in the water in which they were boiled even if it takes
+until the following day. Then remove each can carefully, screwing each
+can as tightly as possible. Wipe dry and put away in a cool place. All
+canned fruits should be examined carefully in one or two weeks' time
+after being put up. If any show signs of fermenting, just set them in a
+boiler of cold water and let them come to a boil slowly. Boil about ten
+minutes, remove boiler from the fire and allow the cans to cool in the
+boiler. When cold screw tight and put away.
+
+
+CANNED RHUBARB READY TO USE
+
+Strip the skins from the stalks, and cut into small pieces as you would
+for pies. Allow eight ounces of loaf sugar to every quart of rhubarb.
+Set the sugar over the fire with as little water as possible, throw in
+the rhubarb and boil ten minutes. Put in jars and seal.
+
+
+CANNED RHUBARB
+
+Wash the rhubarb thoroughly in pure water; cut it into pieces and pack
+it in sterilized jars. Cover with cold water; let it stand ten minutes;
+pour off the water; fill again to overflowing with fresh cold water;
+seal with sterilized rubber rings and covers, and set away in a cool,
+dark place.
+
+
+CANNED PLUMS
+
+To four quarts of plums take one quart of sugar and one cup of water.
+
+Wash, drain and prick the plums. Make a syrup of the sugar and water;
+put part of the fruit in the boiling syrup; cook five minutes; fill and
+seal the jars. Put more fruit in the syrup; remove and continue the
+process until all the fruit has been cooked.
+
+
+CANNING IN THE PRESERVING KETTLE
+
+Canning in the preserving kettle is less satisfactory; but is sometimes
+considered easier, especially for small fruits. Cook the fruit according
+to the directions and see that all jars, covers and utensils are
+carefully sterilized. When ready to put the fruit in the jars, put a
+broad skimmer under one, lift it and drain off the water. Set it in a
+shallow pan of boiling water or wrap it well in a heavy towel wrung out
+of boiling water; fill to overflowing with the fruit and slip a
+silver-plated knife around the inside of the jar to make sure that fruit
+and juice are solidly packed. Wipe the rim of the jar; dip the rubber
+ring in boiling water, place it on the jar; cover and remove the jar,
+placing it upside down on a board, well out of drafts until cool. Then
+tighten the covers, if screw covers are used; wipe the jars with a wet
+cloth and stand on shelves in a cool, dark closet.
+
+
+CANNED PEACHES
+
+To eight quarts of peaches take one quart of sugar and three quarts of
+water. Make a syrup of the sugar and water; bring to a boil; skim it and
+draw the kettle aside where the syrup will keep hot but not boil. Pare
+the peaches, cutting them in halves or not as desired; if in half leave
+one or two whole peaches for every jar, as the kernel improves the
+flavor. Put a layer of fruit in the kettle; when it begins to boil skim
+carefully; boil gently, for ten minutes; put in jars and seal. Then cook
+more of the fruit in similar fashion. If the fruit is not ripe it will
+require a longer time to cook.
+
+All fruit may be canned in this manner, if desired.
+
+
+PINEAPPLE, No. 1
+
+The large juicy pineapple is the best for this purpose. Have your scales
+at hand, also a sharp-pointed knife and an apple-corer, a slaw-cutter
+and a large, deep porcelain dish to receive the sliced pineapple. Pare,
+do this carefully, dig out all the eyes as you go along. Lay the pared
+pineapple on a porcelain platter and stick your apple-corer right
+through the centre of the apple, first at one end and then at the other;
+if it acts stubbornly put a towel around the handle of the corer and
+twist it, the whole core will come out at once. Now screw the
+slaw-cutter to the desired thickness you wish to have your pineapple
+sliced. Slice into receiving dish, weigh one pound of fine granulated
+sugar and sprinkle it all over the apple, and so on until all are pared
+and sliced, allowing one pound of sugar to each very large pineapple.
+Cover the dish until next day and then strain all the juice off the
+apples and boil in a porcelain or bell metal kettle, skimming it well;
+throw in the sliced pineapples, boil about five minutes and can. Fill
+the cans to overflowing and seal immediately, not losing a moment's
+time. As the cans grow cold screw tighter and examine daily, for three
+or four days, and screw tighter if possible.
+
+
+PINEAPPLE, No. 2
+
+Prepare the pineapples as above, allowing half a pound of sugar to two
+pounds of fruit. Steam the sliced pines in a porcelain steamer until
+tender. In the meantime make a syrup of the sugar, allowing a tumblerful
+of water to a pound of sugar. Skim the syrup carefully, put in your
+steamed pineapples and can as above.
+
+
+
+
+*JELLIES AND PRESERVES*
+
+
+In making preserves or jellies use none but porcelain-lined or
+bell-metal kettles, being very careful to have them perfectly clean.
+Scour with sapolio or sand before using. Take plenty of time to do your
+work, as you will find that too great hurry is unprofitable. Use glass
+jars and the best white sugar, and do not have any other cooking going
+on while preserving, as the steam or grease will be apt to injure your
+preserves.
+
+When fruit is preserved with a large amount of sugar (a pound of sugar
+to a pound of fruit) it does not need to be sealed in airtight jars;
+because bacteria do not readily form in the thick, sugary syrup. It is,
+however, best kept in small sealed jars.
+
+In damp weather jelly takes longer to form. Try to select a sunny, dry
+day for jelly making. You can prepare your juice even if it is cloudy,
+but wait for sunshine before adding the sugar and final boiling.
+
+
+UTENSILS FOR JELLY MAKING
+
+Large enamelled kettle, syrup gauge, two colanders, wooden masher,
+wooden spoon, jelly glasses, one-quart measure, two enamelled cups, one
+baking-pan, two earthen bowls, paraffin wax, enamelled dishpan for
+sterilizing glasses and two iron jelly stands with cheese-cloth bags.
+
+
+HOW TO TEST JELLY MADE AT HOME
+
+Much waste of sugar and spoilage of jellies can be avoided by using a
+simple alcohol test recommended by the Bureau of Chemistry, United
+States Department of Agriculture. To determine how much sugar should be
+used with each kind of juice put a spoon of juice in a glass and add to
+it one spoon of ninety-five per cent grain alcohol, mixed by shaking the
+glass gently.
+
+Pour slowly from the glass, noting how the pectin--the substance in
+fruits which makes them jell--is precipitated. If the pectin is
+precipitated as one lump, a cup of sugar may be used for each cup of
+juice; if in several lumps the proportion of sugar must be reduced to
+approximately 3/4 the amount of the juice. If the pectin is not in
+lumps, the sugar should be one-half or less of the amount of juice.
+
+The housewife will do well before making the test to taste the juice, as
+fruits having less acid than good tart apples probably will not make
+good jelly, unless mixed with other fruits which are acid.
+
+
+TO COVER JELLY GLASSES
+
+There are three common methods of covering jelly tumblers: (1) Dip a
+piece of paper in alcohol; place it on top of the tumbler as soon as the
+jelly is cold; put on the tin cover and force it down firmly. (2) Cut a
+piece of paper large enough to allow it to overlap the top of the
+tumbler at least one-half inch on all sides; dip the paper in
+slightly-beaten white of egg; cover the glass as soon as the jelly cools
+and press down the paper until it adheres firmly. (3) When the jelly has
+become cold, cover the top with melted paraffin to a thickness of
+one-third of an inch.
+
+To mark jelly glasses sealed with paraffin, have the labels ready on
+narrow slips of paper not quite as long as the diameter of the top of a
+glass, and when the paraffin is partially set, but still soft, lay each
+label on and press gently.
+
+
+
+
+*JELLIES*
+
+
+CURRANT JELLY
+
+Pick over half ripe currants, leaving stems on. Wash and place in
+preserving kettle. Pound vigorously with wooden masher until there is
+juice enough to boil. Boil slowly until fruit turns white and liquid
+drops slowly from the spoon. Stir to prevent scorching.
+
+Remove from fire. Take an enamelled cup and dip this mixture into the
+jelly bags, under which large bowls have been placed to catch the drip.
+Drip overnight.
+
+Next morning measure the juice. For every pint allow a pint of
+granulated sugar, which is put in a flat pan. Juice is put in kettle and
+allowed to come to boiling point. Sugar is placed in oven and heated.
+When juice boils add sugar and stir until dissolved.
+
+When this boils remove from fire and skim. Do this three times. Now test
+liquid with syrup gauge to see if it registers twenty-five degrees.
+Without gauge let it drip from spoon, half cooled, to see if it jells.
+Strain into sterilized jelly glasses. Place glasses on a board in a
+sunny exposure until it hardens Cover with melted paraffin one-fourth
+inch thick.
+
+
+RASPBERRY AND CURRANT JELLY
+
+Follow the recipe for Currant Jelly, using half raspberries and half
+currants.
+
+
+RASPBERRY JELLY
+
+Follow the recipe for Currant Jelly.
+
+
+BLACKBERRY JELLY
+
+Follow the recipe for Currant Jelly.
+
+
+STRAWBERRY JELLY
+
+To five quarts of strawberries add one quart of currants and proceed as
+with Currant Jelly; but boil fifteen minutes.
+
+
+GRAPE JELLY
+
+The Concord is the best all-round grape for jelly, although the Catawba
+grape makes a delicious jelly. Make your jelly as soon as possible after
+the grapes are sent home from the market. Weigh the grapes on the stems
+and for every pound of grapes thus weighed allow three-quarters of a
+pound of the best quality of granulated sugar.
+
+After weighing the grapes, place them in a big tub or receptacle of some
+kind nearly filled with cold water. Let them remain ten minutes, then
+lift them out with both hands and put them in a preserving kettle over a
+very low fire. Do not add any water. With a masher press the grapes so
+the juice comes out, and cook the grapes until they are rather soft,
+pressing them frequently with the masher. When they have cooked until
+the skins are all broken, pour them, juice and all; in a small-holed
+colander set in a big bowl, and press pulp and juice through, picking
+out the stems as they come to the surface.
+
+When pulp and juice are pressed out, pour them into a cheese-cloth bag.
+Hang the bag over the preserving kettle and let the juice drip all
+night. In the morning put the kettle over the fire and let the grape
+juice boil gently for a half hour, skimming it frequently.
+
+While the juice is cooking put the sugar in pans in a moderate oven and
+let heat. As soon as the juice is skimmed clear stir in the hot sugar,
+and as soon as it is dissolved pour the jelly in the glasses, first
+standing them in warm water. Place glasses after filling them in a cool
+dry place till jelly is well set, then pour a film of melted paraffin
+over the top and put on the covers. Label.
+
+
+CRAB-APPLE JELLY
+
+Take eight quarts of Siberian crab-apples, cut up in pieces, leaving in
+the seeds, and do not pare. Put into a stone jar, and set on the back of
+the stove to boil slowly, adding four quarts of water. Let them boil,
+closely covered all day, then put in a jelly-bag and let them drip all
+night. Boil a pint of juice at a time, with a pound of sugar to every
+pint of juice. Boil five minutes steadily, each pint exactly five
+minutes. Now weigh another pound of sugar and measure another pint of
+juice. Keep on in this way and you will be through before you realize
+it. There is no finer or firmer jelly than this. It should be a bright
+amber in color, and of fine flavor. You may press the pulp that remains
+in the jelly-bag through a coarse strainer, add the juice of two lemons
+and as much sugar as you have pulp, and cook to a jam.
+
+
+APPLE JELLY
+
+Take sour, juicy apples, not too ripe, cut up in pieces, leave the skins
+on and boil the seeds also. Put on enough water to just cover, boil on
+the back of the stove, closely covered, all day. Then put in jelly-bag
+of double cheese-cloth to drip all night. Next morning measure the
+juice. Allow a wineglass of white wine and juice of one lemon to every
+three pints of juice. Then boil a pint at a time, with a pound of sugar
+to every pint.
+
+
+NEAPOLITAN JELLY
+
+Take equal quantities of fully ripe strawberries, raspberries, currants
+and red cherries. The cherries must be stoned, taking care to preserve
+the juice and add to rest of juice. Mix and press through a jelly-press
+or bag. Measure the juice, boil a pint at a time, and to every pint
+allow a pound of sugar and proceed as with other fruit jellies.
+
+
+QUINCE JELLY
+
+Prepare the fruit and cook peels and cores as directed for preserving.
+Cut the quinces in small pieces and let them boil in the strained water
+for one hour with kettle uncovered. When cooked the desired length of
+time, pour the whole into a jelly-bag of white flannel or double
+cheese-cloth; hang over a big bowl or jar and let the liquor all drain
+through. This will take several hours. When all the liquor is drained,
+measure it and return to the kettle. To each pint of liquor weigh a
+pound of sugar. While the liquor is heating put the sugar in the oven,
+then add to the boiling hot liquor and stir it until sugar is melted.
+When the whole is thick, and drops from the spoon like jelly, pour it
+through a strainer into the jelly glasses; and when the jelly is cool,
+put on the covers--first pouring a film of melted paraffin over the
+surface.
+
+
+A WINTER JELLY
+
+One-half peck of tart apples, one quart of cranberries. Cover with cold
+water and cook an hour. Strain through a jelly-bag without squeezing.
+There should be about three pints of juice. Use a bowl of sugar for each
+bowl of juice. When the juice is boiling add sugar which has been heated
+in oven and boil twenty minutes. Skim and pour into glasses. Will fill
+about seven.
+
+
+CRANBERRY JELLY
+
+Wash and pick ripe cranberries and set on to boil in a porcelain-lined
+kettle closely covered. When soft strain the pulp through a fine wire
+sieve. Measure the juice and add an equal quantity of sugar. Set it on
+to boil again and let it boil very fast for about ten minutes--but it
+must boil steadily all the time. Wet a mold with cold water, turn the
+jelly into it and set it away to cool, when firm turn it into a glass
+salver.
+
+
+*PRESERVED FRUIT*
+
+
+PRESERVED FIGS
+
+Lay fresh figs in water overnight. Then simmer in water enough to cover
+them until tender, and spread upon dishes to cool. Make a syrup of a
+pound of sugar to every pound of fruit. Allow a small teacup of water to
+a pound of sugar. Boil until a very clear syrup; remove every particle
+of scum; put in the figs and boil slowly for ten minutes. Take them out
+and spread upon dishes, and set them in the hot sun. Add the juice of as
+many lemons as you have pounds of sugar, and a few small pieces of
+ginger. Boil this syrup until thick. Boil the figs in this syrup for
+fifteen minutes longer. Then fill in glass jars three-quarters full,
+fill up with boiling syrup and cover. When cold, screw air-tight or
+seal.
+
+
+PRESERVED CHERRIES
+
+The sour red cherries, or "Morellas," are the best for preserves. Never
+use sweet ones for this purpose. Stone them, preserving every drop of
+juice, then weigh the cherries, and for every pound take three-quarters
+of a pound of sugar. Set the sugar and juice of the cherries on to boil,
+also a handful of the cherry stones pounded and tied in a thin muslin
+bag. Let this boil about fifteen minutes. Skim off the scum that rises.
+Now put in the cherries, and boil until the syrup begins to thicken like
+jelly. Remove from the fire, fill in pint jars, and when cold, cover
+with brandied paper and screw on the cover tight.
+
+
+PRESERVED PEACHES
+
+Weigh one pound of sugar for each pound of fruit. After weighing them
+brush each peach with a stiff whiskbroom. This should be done in putting
+up peaches in any way. After brushing them peel the peaches very thin
+with a sharp silver knife. Do not use a knife with a steel blade, as it
+discolors the fruit. As fast as the peaches are peeled lay them on
+porcelain platters. Put the peelings in the preserving kettle with
+enough water to keep from sticking. Stand the kettle over rather a quick
+fire and let the peelings boil with the kettle covered until very soft.
+Then drain them through a colander and pour the juice strained back into
+the kettle. Add sugar to this and let it simmer gently until it is a
+thick syrup. During the time the syrup is cooking it must be frequently
+stirred and skimmed. As soon as the syrup is thick enough, drop in the
+peaches, twelve at a time if for quart jars, and six at a time if for
+pint jars. Let the peaches cook gently until each one may easily be
+pierced with a broom splint.
+
+Then quickly skim them out and lay them on a platter to cool. Repeat
+this process until all the peaches are done, then let the syrup cook
+until thick as molasses. Skim it thoroughly. When cool put the peaches,
+one at a time, in the jars with a spoon. When the syrup is sufficiently
+thick, pour it through a strainer over the peaches in the jars until
+they are full, then seal down quickly and stand them upside down for
+several hours before putting them in the store-room.
+
+
+STRAWBERRIES IN THE SUN
+
+To two pounds of berries take two pounds of sugar and three-quarters cup
+of water. Put the syrup in the preserving kettle; bring it to a boil and
+cook for about ten minutes, or until it begins to thicken. Add the
+berries; cook for ten minutes and pour them out in shallow dishes or
+meat platters. Cover with sheets of glass, allowing a little air for
+ventilation; place in the sun until the juice is thick and syrupy. This
+will take two days or more, but the rich color and delicious flavor of
+the fruit will fully repay the effort expended. Put into small jars or
+tumblers and cover according to directions.
+
+
+PRESERVED STRAWBERRIES
+
+To one pint of strawberries take one pint of sugar and one-half cup of
+water. Unless strawberries are cooked in the sun they should be prepared
+only in small quantities or they will be dark and unpalatable. If the
+following directions are carefully observed the berries will be plump
+and of a rich red color.
+
+Bring the sugar and water to a boil; add the strawberries and cook ten
+minutes. Remove the berries carefully with a skimmer and cook the syrup
+until it is of the consistency of jelly. Return the berries to the
+syrup; bring all to a boil and when cool put in glass tumblers.
+
+
+STRAWBERRIES AND PINEAPPLE
+
+Follow the recipe for Preserved Strawberries, using two-thirds pineapple
+and one-third strawberries.
+
+
+PRESERVED PINEAPPLE
+
+To one pineapple take three-quarters of its weight in sugar and one cup
+of water. Peel the pineapple and put it through the food-chopper. Weigh
+and add three-quarters of the weight in sugar. Bring slowly to a boil
+and simmer for about twenty minutes, or until the consistency of
+marmalade.
+
+
+PRESERVED DAMSON PLUMS
+
+Pick the plums over carefully, removing every one that has a decayed
+spot or blemish. Leave the stems on. After picking the fruit over, wash
+it carefully in cold water; then weigh it and allow one pound of sugar
+to each pound of fruit. Put a gill of water in the preserving kettle for
+each pound of sugar, stand the kettle over a moderate fire and add the
+sugar. Stir it almost constantly with a wooden spoon until the sugar
+melts; then turn on a little more heat and let the melted sugar boil
+gently until it is a thick syrup. Stir, and skim it frequently. When the
+required thickness (which should be like syrup used for griddle cakes)
+put the plums in the boiling syrup and let them cook gently for half an
+hour; then skim out the plums and put them in glass jars, filling each
+jar half full. Let the syrup boil till almost as thick as jelly, then
+pour it in the jars, filling them quite full. Fasten the tops on and
+stand the jars upside down until the preserves are cold; then put them
+where they are to be kept for the winter.
+
+
+DAMSON JAM
+
+Weigh 3/4 of a pound of sugar for each pound of fruit. After washing the
+plums carefully, put them in a preserving kettle with just enough water
+to keep them from sticking to the bottom. Set them over a moderate fire
+and let them simmer for half an hour; then turn them, juice and all,
+into a colander, filling the colander not more than half full. Have the
+colander set over a large earthen bowl. With a potato masher, press
+juice and pulp through the colander into the bowl, leaving skins and
+pits as dry as possible. Remove these from the colander and repeat the
+process until all the pulp and juice is pressed out; then pour it into
+the kettle and, while it is heating slowly, heat the sugar in the oven.
+As soon as the juice and pulp begins to simmer stir in the hot sugar,
+and when it drops from the spoon like a thick jelly pour it into the
+glasses. This is one of the most delicious fruit preserves made and is
+always acceptable with meat and poultry or as a sweetmeat at afternoon
+teas.
+
+
+RASPBERRY JAM
+
+To five pounds of red raspberries (not too ripe) add five pounds of loaf
+sugar. Mash the whole well in a preserving kettle (to do this thoroughly
+use a potato masher). Add one quart of currant juice, and boil slowly
+until it jellies. Try a little on a plate; set it on ice, if it jellies
+remove from the fire, fill in small jars, cover with brandied paper and
+tie a thick white paper over them. Keep in a dark, dry, cool place. If
+you object to seeds, press the fruit through a sieve before boiling.
+
+
+JELLIED QUINCES
+
+Jellied quinces are made after the direction for preserved quinces, only
+the fruit is cut in tiny little pieces and when put in the syrup is
+allowed to cook twenty minutes longer, and is put in small glasses with
+the syrup and not skimmed out as for preserves. Leave the glasses open
+till the jelly sets, then cover.
+
+
+QUINCE CHEESE
+
+Wipe off each quince before paring, core and slice them, weigh your
+fruit and sugar, allowing 3/4 of a pound of sugar for every pound of
+fruit and set the sugar aside until wanted. Boil the skins, cores and
+seeds in a clean vessel by themselves, with just enough water to cover
+them. Boil until the parings are soft, so as to extract all the flavor,
+then strain through a jelly-bag. When this water is almost cold, put the
+quinces in the preserving kettle with the quince water and boil until
+soft, mash with a wooden spoon or beetle. Add the juice of an orange to
+every two pounds of fruit, being careful not to get any of the seeds
+into the preserves. Now add the sugar and boil slowly for fifteen
+minutes, stirring constantly; if not thick enough boil longer, being
+very careful not to let it burn. Take off the fire and pack in small
+jars with brandied paper over them.
+
+
+PRESERVED QUINCES
+
+The quince that comes first into the market is likely to be wormy and
+corky, and harder to cook than the better ones. It requires a good deal
+of skill to cook quince preserves just right. If you cook them too much
+they are red instead of a beautiful salmon shade, and they become
+shriveled, dry and tart, even in the sweetest syrup, instead of full and
+mealy, and sweet.
+
+Weigh a pound of sugar for each pound of fruit. Wipe each quince
+carefully with a coarse linen towel. Peel, quarter and core the quinces.
+Put peels and cores in the preserving kettle with just water enough to
+cover them, and let them simmer with the kettle covered for two hours.
+Then strain the liquor through a fine sieve and return it to the kettle.
+
+Cut the quartered quinces in small pieces and put as many of them in the
+kettle as the liquor will cover. Let them boil gently, with the kettle
+uncovered, until so tender they may be easily pierced with a broom
+splint. Take them out with a skimmer and lay on flat dishes to cool.
+Repeat this process until all the fruit is properly cooked; then put the
+sugar in the liquor and let it boil gently to a thick syrup; put in as
+many of the cooked quinces as the syrup will cover and let them cook in
+the syrup for twenty minutes; skim them out and lay on flat dishes to
+cool. Repeat this process until all the quinces are cooked in the syrup.
+
+When they are cool put the quinces in glass jars, filling each one half
+full. Let the syrup boil until very thick, stirring it frequently and
+skimming it clear. Then pour it through a fine strainer, while very hot,
+over the fruit; and as soon as a jar is full, fasten on the cover. It is
+tiresome work to preserve quinces, but the result pays for all the
+trouble.
+
+
+CITRON PRESERVE
+
+Pare and core the citron; cut it into strips and notch the edges; or cut
+it into fancy shapes. Allow a pound of sugar to a pound of fruit, and to
+six pounds of the fruit allow four lemons and a quarter of a pound of
+ginger root. Tie the ginger in a cloth, and boil it in a quart and a
+half of water until the flavor is extracted; then remove it, and add to
+the water the sugar and the juice of the lemons; stir until the sugar is
+dissolved and the syrup is clear; take off any scum; then add the citron
+and cook until it is clear, but not soft enough to fall apart. Can and
+seal while hot.
+
+
+MARMALADES
+
+Marmalades require great care while cooking because no moisture is added
+to the fruit and sugar. If the marmalade is made from berries the fruit
+should be rubbed through a sieve to remove the seeds. If large fruit is
+used have it washed, pared, cored, and quartered.
+
+Measure the fruit and sugar, allowing one pint of sugar to each quart of
+fruit.
+
+Rinse the preserving kettle with cold water that there may be a slight
+coat of moisture on the sides and bottom. Put alternate layers of fruit
+and sugar in the kettle, having the first layer fruit. Heat slowly,
+stirring frequently. While stirring, break up the fruit as much as
+possible. Cook about two hours, then put in small sterilized jars.
+
+
+ORANGE MARMALADE
+
+The white part between the yellow rind and the inner skin of the orange
+used to be most sedulously removed, but now we know that there is great
+economy in using it. By doing so we can use large quantities of water in
+proportion to fruit, for it has the property of converting this into
+jelly.
+
+The Seville orange used to be the orange used in Scotland and England
+for marmalades because of its bitter flavor, but we can get the same
+effect by using the grapefruit. An all grapefruit marmalade is not
+nearly so attractive and pretty as one of combined fruits, nor does it
+have the zest that the grapefruit seems to give to a marmalade where it
+is only one of the constituents.
+
+
+AMBER MARMALADE
+
+Slice thin, skin and all, one grapefruit, one orange, one lemon. Add to
+this three times its measure of water and allow to stand overnight. Cook
+for ten minutes the next morning and then allow to stand until the next
+morning, when finish by adding as much sugar as there is liquid and
+boiling slowly until done, or until it jellies. The time commonly given
+is two hours, but a half hour less than this is ample.
+
+
+RHUBARB AND ORANGE MARMALADE
+
+Cut three pounds of pie plant into small pieces (unpeeled). Peel three
+oranges and cut into small pieces. Put with this two cups of sugar and
+the grated rind of one orange. Let stand overnight. Cook until clear,
+stirring often. Then add three pounds of granulated sugar heated in
+oven. Cook until clear; ten to twenty minutes. Pour into jelly glasses
+and cover with paraffin.
+
+
+APPLE AND QUINCE CONSERVE
+
+A novelty for the preserve closet and one that is very good is made from
+ripe apples and quinces. Use one peck of juicy cooking apples and two
+quarts of sugar. Pare the quinces and cut out the cores. Put the parings
+and cores into a preserving kettle with two quarts of water and boil
+gently for forty-five minutes. Meanwhile, cut the quinces into eighths,
+put them into a kettle with three pints of water and simmer until the
+fruit can be pierced with a straw; then lift the fruit from the water
+and lay them on a platter to drain. Strain the water in which the
+parings and cores have cooked into the water in which the quinces have
+cooked, and after adding the sugar boil for ten minutes. Pare, core and
+quarter the apples, and place in the syrup with the cooked quinces. Cook
+slowly for fifteen minutes and seal immediately in sterilized jars. The
+combined flavors of the quince and apple are very pleasing.
+
+
+CHERRY CONSERVE
+
+Take three and 1/2 pounds of large red cherries, stone them and cook for
+fifteen minutes. Heat two and 1/2 pounds of sugar in the oven; add it to
+the cherries; also 1/4 pound of seeded raisins and the juice and pulp of
+three oranges. Cook until the mixture is as thick as marmalade.
+
+
+APPLE BUTTER
+
+Boil down any desired quantity of sweet cider in your preserving kettle
+to 2/3 the original quantity. Pare, core and slice as many wine apples
+as you wish to use. Boil slowly, stirring often with a silver or wooden
+spoon. Spice with stick cinnamon and cloves, and sweeten to taste. Boil
+from four to five hours; take from the fire, pour all together into a
+large crock. Cover and let it stand overnight, then return it to the
+preserving kettle and boil down, stirring all the while until it is the
+consistency of mush, and of a dark brown color.
+
+
+GRAPE PRESERVES
+
+Squeeze the pulp into one bowl and put the skins into another. Press the
+pulp through a sieve, weigh the grapes before you squeeze them and allow
+three-quarters of a pound of sugar to a pound of fruit. Put the strained
+pulp and sugar on to boil, the skins also, and boil slowly until thick.
+It will be much easier for you to heat the pulp before straining.
+
+
+GERMAN PRUNE BUTTER
+
+Remove pits and wash prunes, take three-quarters of a pound of sugar to
+a pound of fruit, and enough water to keep from burning; do not stir but
+remove from the sides of the kettle occasionally. Let boil for hours;
+when done, place in glasses. Let cool; cover with paraffin.
+
+
+CHERRY MARMALADE
+
+To three pounds of sweet and one pound of sour cherries allow two pounds
+of sugar. Weigh the cherries when stemmed and pitted. Make a syrup of
+the sugar, add cinnamon bark and cloves. Put in the sweet cherries
+first, adding the sour ones half an hour later; boil down thick and
+cover the jars with brandied paper.
+
+
+GRAPE CONSERVE
+
+Remove the stems and skins from five pounds of grapes and boil the pulp
+until tender; then press it through a sieve. Boil the skins of three
+juicy oranges until tender, then chop fine. Put the grape skins and the
+pulp into a saucepan; add the orange juice, the boiled skins, five
+pounds of sugar, one pound of raisins--the muscat seeded--and one pound
+of shelled walnuts and boil until quite thick.
+
+
+PLUM CONSERVE, No. 1
+
+Wash five pounds of blue plums or German Prunes, cut them in halves and
+remove the stones. Peel four oranges, slice them fine and cut each slice
+in half. Cut the rind of two of the oranges into small squares, add one
+pound of seeded raisins. Take a measure of sugar and a measure of the
+mixture, place in preserving kettle on the stove and let come slowly to
+the boiling point and cook steadily for several hours until the fruit is
+clear and thick. Put in jelly glasses or jars.
+
+
+PLUM CONSERVE, No. 2
+
+Wash three pounds of German prunes, remove the stones and cut them into
+small pieces. Mix one pound of seeded raisins, two oranges cut in small
+pieces, the juice of two lemons, one pound English walnuts broken in
+chunks, and three pounds of sugar. Place all the ingredients in the
+preserving kettle on the stove and let come slowly to the boiling point
+and cook steadily until the fruit is clear and thick. Put in jelly
+glasses or jars.
+
+
+PEACH SYRUP
+
+This is very nice for all kinds of griddle cakes. Use the peelings of
+your peaches when you are through canning and preserving. Add 1/3 of the
+peach kernels and put all on to boil in a stone jar on the back of the
+stove with a little water. When soft, strain through a jelly-bag by
+letting it drip all night. In the morning add the juice of two or three
+lemons and boil as you would jelly. Set a pint of juice on to boil and
+boil for five minutes. Add a pound of sugar and boil five minutes more,
+but it must boil very hard. Bottle in wide-mouthed bottles or jars.
+Seal.
+
+
+PEACH BUTTER
+
+Weigh the peaches after they are pared and pitted. Allow a pound of
+sugar to a pound of fruit. Cook the peaches alone until soft, then add
+1/2 of the sugar and stir frequently. In half an hour put in the
+remaining sugar. Now watch carefully, stirring almost constantly for two
+hours. Boil slowly, and add 1/4 of the peach kernels. Spice with
+cinnamon and cloves, using whole spices.
+
+
+RAISIN COMPOTE
+
+Peel six oranges (California), cut the skin in very small narrow strips,
+or run through a food chopper. Slice the oranges very thin and quarter
+the slices. Let it stand overnight in three pints of cold water. Place
+this in a preserving kettle with three pounds of seeded raisins, three
+quarts of currants (picked and washed) and three pounds of granulated
+sugar. Boil all together for two hours and put in glass jars, closing
+them while hot.
+
+If preferred, three pints of currant juice strained may be used instead
+of the whole fruit. This compote will keep perfectly well after the jar
+is opened.
+
+
+PICKLED PEACHES
+
+Brush but do not peel the peaches. Select medium-sized ones. When all
+are well brushed, stick each peach quite full of cloves.
+
+Make a thick syrup of half a pound of sugar to a pound of fruit. Cook
+the peaches in the syrup until they may be easily pierced with a broom
+splint. Then carefully skim them from the syrup and after they have
+cooled on the platters put them in glass jars or stone crocks. To the
+syrup in the kettle add a few pieces of stick cinnamon and a few whole
+allspice. Add half a pint of good cider vinegar and a tablespoon of
+tarragon vinegar to each quart of syrup, and when the syrup just comes
+to a boil after adding the vinegar pour it over the peaches. Delicious
+with cold chicken.
+
+
+SPICED GRAPES
+
+Pulp seven pounds of Concord grapes; cook the pulp and skins until soft;
+put them through a fine sieve; then add four and one-half pounds of
+granulated sugar, one pint of cider vinegar, two tablespoons of ground
+cinnamon, and two tablespoons of ground cloves. Bring to a boil; then
+cook slowly for one and one-half hours. Put in an earthen crock when
+cool.
+
+This recipe may also be used with currants; use five pounds of sugar
+instead of four and one-half pounds.
+
+
+GREEN OR YELLOW PLUM TOMATO PRESERVES
+
+Wash and dry four pounds of small yellow or green tomatoes and prick
+each one in five or six places. Stir three pounds of sugar in one-half
+cup boiling water until dissolved; add the tomatoes and cook until
+clear. When half done add the juice and the rind of two lemons sliced
+very thin. When the fruit is clear remove it with a skimmer; put in
+small jars, filling them two-thirds full. Boil the syrup fast for a few
+minutes longer or until thick and syrupy, fill up the jars; cover with a
+cloth until the next day; then cover closely and stand away in a cool
+place.
+
+
+SPICED OR PICKLED APPLES
+
+Pare the apples, "Pound Sweets" are best; crab-apples may be pickled the
+same way, but do not pare. Leave on the stems and put into a kettle with
+alternate layers of sugar; take four pounds of white sugar to nine
+pounds of fruit, and spice with an ounce of cinnamon bark and half an
+ounce of cloves, removing the heads. Heat slowly to a boil with a pint
+of water; add the vinegar and spices, and boil until tender. Take out
+the fruit with a perforated skimmer and spread upon dishes to cool. Boil
+the syrup thick; pack the apples in jars and pour the syrup over them
+boiling hot. Examine them in a week's time, and should they show signs
+of fermenting pour off the syrup and boil up for a few minutes, and pour
+over the fruit scalding, or set the jars (uncovered) in a kettle of cold
+water and heat until the contents are boiling, and then seal.
+
+
+PRESERVED BLACKBERRIES
+
+Weigh the fruit and allow a pound of sugar to every pound of fruit. Tie
+spices in a bag, such as cloves and cinnamon, and make a thick syrup of
+the sugar before you put in the berries. Boil half an hour and seal when
+cold.
+
+
+PICKLED CRAB-APPLES
+
+Select tart, firm, red or yellow crab-apples, three quarts; remove all
+decayed spots but leave the stems. Put three cups of cider vinegar,
+three cups of sugar, and one cup of water in preserving kettle; let boil
+two minutes, add two tablespoons of cloves and two sticks of cinnamon
+broken; these spices must be tied in a bag, and let cook ten minutes.
+Lift out carefully with perforated skimmer, put in glass jars. When all
+the apples have been cooked, pour over enough syrup to cover; set spice
+bag away in a cup. Cover jars and let stand twenty-four hours. Pour off
+syrup and boil again. Wait two days, then boil apples, sugar, with spice
+bag until apples are tender but firm. Place apples in jars; cover to
+keep hot. Boil down syrup a little and fill the jars to overflowing with
+the hot syrup and seal.
+
+
+WATERMELON PICKLE
+
+Do not throw away the rind of melons. It can be preserved and will make
+a delicious relish. Remove the green rind of watermelon and the inside
+pink portion that is left on after eating it. Cut it into two-inch
+pieces and pour over it a weak brine made in proportion of one cup of
+salt to a gallon of hot water. Let this stand overnight, then drain and
+add clear water and one level tablespoon of alum. Boil in this water
+until the rind has a clear appearance. Drain and pour ice water over the
+rind and allow it to stand a short time. In a bag put one teaspoon each
+of cloves, allspice, cinnamon and ginger and place this in the preserve
+kettle with the vinegar and sugar. Allow one cup of sugar and one cup of
+vinegar (dilute this with water if too strong) to every pound of rind.
+Thin slices of lemon will give it a pleasant flavor--allow one lemon to
+about four pounds of rind. Bring this syrup to the boiling point and
+skim. Add the melon and cook until tender. It is done when it becomes
+perfectly transparent and can be easily pierced with a broom straw. A
+peach kernel in the cooking syrup will improve the flavor. Housewives
+who object to the use of alum can omit this and merely wash the rind
+after removing from brine to free it from all salt and then cook it
+slowly as per directions given above. The alum keeps the rind firm and
+retains its color. In this case the rind will require long and steady
+cooking; say 3/4 of an hour or longer. As soon as rinds are cooked they
+should be put into the containers and covered with the syrup.
+
+
+PICKLED PLUMS
+
+Prick the plums with a large needle then weigh them, and to every seven
+pounds of fruit use four pounds of white sugar, two ounces of stick
+cinnamon, one ounce of cloves and a pint of best pickling vinegar. Boil
+the vinegar, sugar and spices, and pour boiling hot over the fruit,
+which must be packed in a large jar; repeat this three times. While the
+vinegar boils the third time, pack the plums in glass jars and pour the
+syrup over the plums. When cold seal.
+
+
+PICKLED CANTALOUPE OR MUSKMELONS
+
+Take fine, ripe melons, pare, take out the seeds and wash, cut into
+slices about three inches long and two inches wide, lay them in a stone
+jar and cover with vinegar for twenty-four hours or longer. Then lay the
+fruit on a clean board to drip; and throw away one quart of the vinegar
+to each quart remaining. Allow three pounds and 1/2 of white sugar to a
+dozen small cantaloupes, three ounces of stick cinnamon, one ounce of
+cloves (remove the soft heads) and two ounces of allspice (whole
+spices). Boil the spices, vinegar and sugar, adding a pint of fresh
+vinegar to the old. When well skimmed put in the melons, boil fifteen
+minutes, twenty is still better; take out the fruit, put it in jars and
+boil the syrup awhile longer. Skim it again and pour boiling hot upon
+the fruit. Seal when cold.
+
+
+PICKLED HUSK TOMATOES
+
+This tomato looks like an egg-shaped plum and makes a very nice sweet
+pickle. Prick each one with a needle, weigh, and to seven pounds of
+tomatoes take four pounds of sugar and spice with a very little mace,
+cinnamon and cloves. Put into the kettle with alternate layers of sugar.
+Heat slowly to a boil, skim and add vinegar, not more than a pint to
+seven pounds of tomatoes. Add spices and boil for about ten minutes, not
+longer. Take them out with a perforated skimmer and spread upon dishes
+to cool. Boil the syrup thick, and pack as you would other fruit.
+
+
+SPICED OR PICKLED CHERRIES
+
+Take the largest and freshest red cherries you can get, and pack them in
+glass fruit jars, stems and all. Put little splints of wood across the
+tops of the fruit to prevent rising to the top. To every quart of
+cherries allow a cup of best pickling vinegar, and to every three quarts
+of fruit one pound of sugar and three sticks of whole cinnamon bark and
+one-half ounce of cloves; this quantity of spices is for all of the
+fruit. Boil the vinegar and spices and sugar for five minutes steady;
+turn out into a covered stoneware vessel, cover, and let it get cold.
+Then pour over the fruit and repeat this process three days in
+succession. Remove the heads of the cloves, for they will turn the fruit
+black. You may strain the vinegar after the first boiling, so as to take
+out the spices, if you choose. Seal as you would other fruit. Be sure
+that the syrup is cold before you pour it over the cherries.
+
+
+SPICED CUCUMBERS
+
+Take nice firm cucumbers, slice thin and salt overnight. In the morning
+take vinegar sufficient for covering the quantity prepared, mixed spices
+and sugar according to taste. Put on to cook and when boiling put in the
+cucumbers and cook for thirty minutes. Delightful as a relish, and can
+be kept for a long time if put in airtight jars.
+
+
+PICKLED PEARS
+
+Pears should always be peeled for pickling. If large cut them in half
+and leave the stems on. The best pear for this purpose, also for
+canning, is a variety called the "Sickle Pear." It is a small, pulpy
+pear of delicious flavor. Throw each pear into cold water as you peel
+it. When all are peeled weigh them and allow four pounds and a half of
+white sugar to ten pounds of fruit. Put into the kettle with alternate
+layers of sugar and half a cup of water and one quart of strong vinegar.
+Add stick cinnamon and a few cloves (remove the soft heads). Heat
+slowly and boil until tender, then remove them with a perforated
+skimmer, and spread upon dishes to cool. Skim the boiling syrup and boil
+fifteen minutes longer. Put the pears in glass jars or a large earthen
+jar, the former being preferable, and pour the syrup and spices boiling
+hot over the fruit. When cold seal.
+
+
+GINGERED PEARS
+
+Pare, core and cut small, eight pounds hard pears (preferably the fresh
+green Bartlett variety), half as much sugar, quarter pound Canton
+ginger. Let these stand together overnight. In morning add one pint of
+water, four lemons, cut small. Cook slowly for three hours. Pour into
+small jars. Seal when cold. Keeps indefinitely.
+
+
+SPICED GERMAN PLUMS
+
+Wash the plums, remove the stones and in place of the stones put in
+almonds. Take the best wine vinegar, water and sugar to taste. Tie in a
+bag some whole cinnamon, cloves, and allspice; boil together with
+vinegar. After boiling, let it get lukewarm, then pour over the prunes.
+Let stand, and each day for nine days let vinegar come to a boil and
+pour over prunes. The last day cook the vinegar down some, then put in
+the prunes and let come to a boil; there should be sufficient liquid to
+cover them. Keep in a stone or glass jar. Grapes (Concord) may be spiced
+the same way.
+
+
+GOOSEBERRY RELISH
+
+Cut the brush part from the berry, but leave the stem on, wash
+thoroughly and let drip in colander overnight. For eight pounds of
+berries prepare a syrup of six pounds of sugar and three cups of water.
+When syrup has boiled till clear put in the berries and boil for
+three-quarters of an hour. Put in jars or glasses.
+
+
+PICKLED FIGS
+
+Boil the figs in water one and one-half hours, then drain and weigh. To
+seven pounds fruit use the following syrup: Three pounds of sugar, one
+pint of vinegar, two ounces of whole cinnamon, two ounces of whole
+peppers, one ounce of cloves, one orange, and two lemons sliced. Boil
+syrup one-half hour, add fruit and boil slowly two hours.
+
+
+
+
+*BRANDIED FRUITS*
+
+
+MELANGE
+
+This French fruit preserve is truly delicious, and should be put up in
+the month of June. To every pound of fruit take one pound of sugar. It
+requires no cooking at all, and is therefore easily made. Get the
+largest and soundest berries in the market. Pick two quarts and lay them
+in a new and perfectly clean two-gallon stone jar and cover with two
+pounds of the finest granulated sugar. Stone as many pounds of red,
+black, and white cherries as you wish to use, and add the same quantity
+of sugar. You may also use bananas, pineapples or oranges. Seed the
+latter carefully. Be sure to weigh all the fruit, and allow one pound of
+sugar to every additional pound of fruit. Pour over the fruit a pint of
+pure alcohol. Tie up the jar with thick paper, and in season add
+peaches, apricots, raspberries, blackberries, large, red currants; in
+fact, all kinds of fruit. Green-gages and purple and red plums also add
+both to looks and taste. Be sure to add the same amount of sugar as you
+do fruit, but no more alcohol. In the fall of the year pack in glass
+jars; looks very pretty. Keep it in a dry, cool place. There is always a
+surplus of juice, which makes excellent pudding sauce. Add a little
+water and thicken.
+
+
+FRENCH PRUNES IN COGNAC
+
+Lay the prunes in white wine for two days; then put on a wire sieve to
+drip, but do not squeeze them. When they look dry, which will be in
+about half an hour, lay in glass jars with alternate layers of sugar and
+stick cinnamon and a few pieces of mace and a very few cloves. When the
+jars are full, fill up with cognac and seal. Set in the sunniest place
+you can find for three days.
+
+
+BRANDIED PEACHES
+
+Select only the largest and finest quality of clingstone peaches. Allow
+a pound of sugar to a pound of fruit, and a pint of the best brandy to
+every four pounds of peaches. Make a syrup of the sugar with enough
+water to just dissolve it, and boil about half a dozen blanched peach
+kernels with it. When the syrup boils put in the fruit and let it boil
+about five minutes. Remove the fruit carefully upon platters, and let
+the syrup boil fifteen or twenty minutes longer, skimming it well. Put
+the peaches in wide-mouthed glass jars. If the syrup has thickened pour
+in the brandy. Remove from the fire at once, pour over the fruit and
+seal.
+
+
+BRANDIED CHERRIES
+
+Select the largest sweet cherries for this purpose, leaving the stems
+on. Allow half a pound of sugar to every pound of fruit, and a pint of
+good brandy for every five pounds of fruit. Make a syrup of the sugar,
+using as little water as possible. Pour it over the cherries and let
+them remain in the syrup all night. Next day put them in a preserving
+kettle and heat slowly. Boil about eight minutes. Take up the cherries
+with a perforated skimmer and boil the syrup fifteen minutes. Add the
+brandy to the boiling syrup, remove from the fire and pour over the
+cherries hot, and seal.
+
+
+BRANDIED QUINCES
+
+Select large yellow, pear-shaped quinces, and peel and quarter them.
+Take out the cores and throw into cold water, until all are pared. Then
+boil until tender, so they can easily be pierced. Take them out with a
+perforated skimmer and weigh. Then take three-quarters of a pound of
+sugar to a pound of quinces, and boil in a little over half the quince
+water. Add stick cinnamon and cloves (removing the soft heads). Boil
+until quite a thick syrup. Pack the quinces in jars, add a pint of good
+brandy to the syrup and pour boiling hot over the quinces and seal
+immediately.
+
+
+BRANDIED PEARS
+
+Pare the fruit, leaving the stems on. Weigh. Proceed as with peaches.
+
+
+
+
+*CANNED VEGETABLES*
+
+
+Only young, tender, fresh vegetables should be canned.
+
+Time your work by the clock, not by guess.
+
+Weigh and measure all material accurately.
+
+Take no risks. Food is too valuable.
+
+Most fruits and vegetables require blanching; that is, all vegetables
+and fruits, berries excepted, should be first plunged into boiling water
+or steam after being picked over, and then, in turn plunged at once into
+very cold water.
+
+After blanching and packing in sterilized jars, add to all vegetables
+salt in the proportion of a level teaspoon to the contents of a quart
+jar. Carrots, parsnips and sweet potatoes require a teaspoon to the
+pint.
+
+Then fill jars to within quarter inch of top with boiling water, and put
+in hot water bath--see "Canning Fruit in a Water Bath".
+
+Cover boiler or kettle closely and sterilize or boil for the length of
+time given below:
+
+Do not close jars tight during sterilizing, or there will be no room for
+the generated steam and it will burst the jars.
+
+Asparagus, Beets, Carrots, Parsnips, Peas, Sweet Potatoes, and Turnips
+require six minutes blanching, ninety minutes sterilizing. Asparagus
+requires one hundred and twenty minutes.
+
+Corn requires five minutes blanching on the cob; three minutes
+sterilizing after being cut from the cob, or on the cob.
+
+Lima or String Beans or Peas require five minutes blanching; two hours
+sterilizing.
+
+Pumpkin and Squash require five minutes blanching; one and one-half
+hours sterilizing.
+
+Tomatoes require two minutes blanching; twenty-two minutes sterilizing.
+
+Tomatoes and Corn require separate blanching, time given above, then
+ninety minutes sterilizing together. The acid of the tomatoes aids in
+preserving the corn.
+
+Corn and Beans (Succotash) require ten minutes blanching, ninety minutes
+sterilizing.
+
+
+
+
+*VEGETABLES PRESERVED IN BRINE*
+
+
+EARLY FALL VEGETABLES
+
+Take new firkins or large stone jars, and scald them well with boiling
+water before using. Vegetables that are boiled before pickling in a
+brass kettle always keep their fresh, green color. In salt pickling
+cover your jars or kegs with a clean, white cloth, then a cover made of
+wood and last a heavy stone to weigh it down. The cloth must be removed
+every other day, washed and put back. In doing this, take hold of the
+cloth at each corner, so that none of the slimy substance can get into
+your pickle, and wash the top and sides of the jar also.
+
+
+MOCK OLIVES
+
+Take plums when just beginning to ripen, but still green. Make a brine
+out of sea salt or rock salt strong enough to hold up an egg. Pour the
+brine over the fruit, hot, cover and let stand twenty-four hours. Pour
+off and make a new brine, heat, add the fruit, heat one minute and seal
+in the hot brine.
+
+
+STRING BEANS (RAW)
+
+String the beans very carefully, and cut into fine short lengths; then
+sprinkle salt over and through them, mixing thoroughly, say to
+twenty-five pounds of beans, two pounds of salt. Let them remain in the
+salt overnight. Then pack the shredded beans as tightly as possible into
+jars or kegs, without any of their juice. In two weeks look them over,
+remove the cloth and wash it, etc., as already described. When cooking
+the beans, take out as many as may be required for a meal and soak them
+in cold water overnight. In the morning set on to boil in cold water.
+Boil for one hour. Pour off the water they were boiled in, add fresh
+water, and prepare as you would fresh beans.
+
+
+BOILED BEANS
+
+Select small, young string beans, string them carefully and boil in salt
+water, in a brass kettle, until tender, and throw them on a large, clean
+board to drip. Next morning press them into a jar, with alternate layers
+of salt and beans, and proceed as with string beans.
+
+
+CORN
+
+Boil the corn, cut it off the cobs, and pack in jars in alternate layers
+of salt and corn. Use plenty of salt in packing. When you wish to cook
+it soak in water overnight. Pack the corn in this way: First a layer of
+salt, half an inch deep; then about two inches of corn; then salt again,
+and so on. The top layer must be salt. Spread two inches of melted
+butter over the top layer and bind with strong perforated paper
+(perforate the paper with a pin). Keep in a cool cellar.
+
+
+
+
+*PICKLES AND RELISHES*
+
+
+Use none but the best vinegar, and whole spices for pickling. If you
+boil vinegar with pickles in bell metal do not let them stand in it one
+moment after taken from the fire, and be sure that your kettle is well
+scoured before using. Keep pickles in glass, stoneware, or wooden pails.
+Allow a cup of sugar to every gallon of vinegar; this will not sweeten
+the pickles, but helps to preserve them and mellows the sharpness of the
+vinegar. Always have your pickles well covered with vinegar or brine.
+
+
+MOTHER'S DILL PICKLES
+
+Examine the cucumbers carefully, discard all that are soft at the ends,
+and allow them to lay in water overnight. In the morning drain, and dry
+them with a clean towel. Then put them in a wooden pail or jar, along
+with the dill, putting first a layer of dill at the bottom then a layer
+of cucumbers, a few whole peppers, then a layer of dill again, and so on
+until all are used, and last lay a clean, white cloth on top, then a
+plate and a stone to give it weight, so that the pickles will be kept
+under the brine. To a peck of cucumbers use about a cup of salt.
+Dissolve the salt in enough cold water to cover them. You may add one or
+two tablespoons of vinegar to the brine. If the cucumbers are small, and
+if they are kept in a warm place, they will be ready for the table in
+five or six days. If salt pickles have turned out to be too salty, just
+pour off the old brine and wash the pickles and then examine them
+closely, and if they are spoiled throw them away. Lay those that are
+sound in a clean jar and pour over them a weak solution of salt water,
+into which put a dash of vinegar. Always examine the pickles weekly.
+Take off the cloth, wash it, and remove all the scum that adheres to the
+pail, and lay a clean cloth over the pickles again. Do not use more than
+a cup of salt in the new brine, which must be thoroughly dissolved. You
+will find among Salads a nice recipe wherein salt pickles are used. (See
+"Polish Salad," or "Salad Piquant.") It is a good way to make use of
+pickles in winter that have become too salty for ordinary use.
+
+
+DILL PICKLES FOR WINTER USE
+
+Take two or three dozen medium-sized cucumbers and lay them in salt
+water overnight. Wipe each one dry, discarding all that are soft and lay
+them in a wooden vessel (which is better than a stone one) along with
+grape leaves and green grapes, if you can get them, whole peppers, or
+one or two green peppers, a few bay leaves, a few pieces of whole
+ginger, a few cloves and a stick of horseradish sliced upon top of all.
+Use plenty of dill between each layer. Boil enough water to cover the
+pickles. Use about one pound of salt to six quarts of water, and one cup
+of vinegar. If you wish to keep them all winter, have your barrel closed
+by a cooper.
+
+
+GREEN DILL TOMATOES
+
+Select small firm green tomatoes, follow recipe for Dill Pickles, using
+the green tomatoes in place of the pickles.
+
+
+SMALL DILL PICKLES
+
+Select pickles of from two to three inches in length and scrub well with
+a small brush. Pack in layers in Mason jars, a layer of pickles, a layer
+of dill and a few mustard seeds, placing a bay leaf and a piece of alum
+the size of a pea on the top of each jar.
+
+Let one cup of vinegar, two cups of water and one tablespoon of salt
+come to a boil. Pour boiling hot over the pickles and seal.
+
+
+TEUFELSGURKEN (HOT PICKLES)
+
+Pare large, green cucumbers, cut each one lengthwise, take out the seeds
+with a silver spoon and then cut each piece again so as to have four
+pieces out of one cucumber. When all are pared salt well and let them
+remain in the salt for twenty-four hours or more; then dry each piece,
+put in layers in a stone jar with whole white and black peppercorns,
+small pickling onions, which have been previously pared and salted
+overnight, pieces of horseradish, a few bay leaves, a little fennel,
+caraway seeds, a few cloves of garlic (use this sparingly) and also some
+Spanish pepper (use very little of the latter). Have a layer of the
+spices at the bottom of the jar. A handful of mustard seed put on the
+top layer will be an improvement. Boil enough pickling vinegar to cover
+well. Add a cup of sugar to a gallon of vinegar, boil and pour over hot.
+Boil again in three days and pour over the pickles after it gets cold,
+and in two days pour off the vinegar and boil again and pour over the
+pickles hot. Boil three times altogether.
+
+
+MUSTARD PICKLES
+
+Choose small cucumbers or gherkins for this purpose. Reject all that are
+specked or misshapen. Wash them thoroughly; drain off all the water, and
+allow them to lay in a tub overnight, thickly salted. In the morning;
+wipe the pickles carefully. Lay them in a stone jar or a wooden bucket,
+in this way: Put in a layer of pickles. Cut up a few green or red
+peppers; put a few pieces in each layer, also a few cloves (remove the
+soft heads) and a tablespoon of mustard seed, and one bay leaf, no more.
+Then proceed in this way until the pickles are used. Then take half a
+pound of the very best ground mustard, tie it in a cloth loosely (use
+double cheese-cloth for the purpose), and lay this mustard-bag on top of
+the pickles. Boil enough white wine vinegar in a bell metal kettle to
+just cover them; add a cup of sugar for every gallon of vinegar, this
+does not sweeten them, but tends to preserve them and cut the sharpness
+of the vinegar. If the vinegar is very strong, add a cup of water to it
+while boiling; it should not "draw" the mouth, but be rather mild. See
+that the pickles are well covered with the vinegar, and pour the vinegar
+hot over the pickles and mustard. If the vinegar does not completely
+cover the pickles, boil more and add. Lay a plate on top of all to keep
+the pickles under the vinegar, and when cold tie up. Look them over in a
+few weeks, if you find any soft ones among them, boil the vinegar over
+again, and pour it over them hot.
+
+
+SALT PICKLES
+
+(For immediate use.) Take nice, large cucumbers, wash and wipe them; lay
+them in a jar or wooden pail, sprinkle coarse salt over each layer, and
+add dill, whole peppers and grape leaves, if you have them, also a very
+few bay leaves. Cover with water up to the brim and lay a piece of rye
+bread in the jar; it will help to quicken the process of souring. Cover
+with a plate and put a clean, heavy stone on top of the plate, in order
+to keep them well covered with the brine. Set them in a warm place, say
+back of the kitchen stove, for the first three days. They will be ready
+to use in a week.
+
+
+SALZGURKEN
+
+Take half-grown cucumbers; lay them in water overnight, then wipe each
+one dry and reject all that are soft at the ends. Lay a layer of
+cucumbers in a new barrel or wine keg (a small vinegar barrel is best),
+then a layer of the following spices: Fennel, dill, bay leaves, a few
+whole peppers; then cover with grape and cherry leaves, and begin again
+with a layer of cucumbers and fill in alternate layers until all are
+used. Then boil enough salt and water to just cover them, test the
+strength of the water by laying an egg in it, if it rises the water has
+enough salt in it, if not, add more salt. Pour this over the cucumbers
+when cold. Get a cooper to tighten up the barrel, and roll it in the sun
+and allow it to stay there for two weeks, turning over the barrel once
+each day.
+
+
+DELICIOUS MUSTARD PICKLES (SENFGURKEN)
+
+Take about two dozen large, yellow pickles, pare them with a silver
+knife (to prevent them from turning dark), and cut lengthwise. Now take
+a silver spoon and remove all the seeds and soft inner pulp. Cut into
+strips about as long as your finger; sprinkle salt over them, and so on,
+until they are all cut up, then put in a wooden pail or large china bowl
+overnight. At the same time take about two quarts of small pickling
+onions, scald them with boiling water, remove the skins, also with a
+silver knife, and salt the same as you did the pickles. In the morning
+take a clean dish towel and dry each piece and lay them in a stone jar
+in the following manner: First a layer of pickles then a layer of
+onions, and then some horseradish, sliced, between the layers; a few
+whole peppers, a very few bay leaves, and sprinkle mustard seed,
+allspice and whole cloves between each layer. Remove the soft little
+heads of the cloves to prevent the pickles from turning dark; cover all
+with the best white wine vinegar; put a double cheese-cloth filled with
+mustard seed on top. In two weeks pour off the vinegar carefully and
+boil, and let it get perfectly cold before pouring over the pickles
+again. You may pack them in small glass jars if you prefer.
+
+
+CHOW-CHOW
+
+Take pickles, cauliflower, beans, little onions and a few green and red
+peppers. Cut all up fine, except the onions; salt well overnight, drain
+off next morning and put in a large jar. Now mix one gallon or more of
+best pickling vinegar with a pound of ground mustard (wet the mustard
+with cold water before using). Put in a bag the following spices:
+Cloves, whole peppers and mustard seed. Boil the vinegar and spices and
+then throw over pickles boiling. Add a tablespoon of curry powder, and
+when cold tie up, having previously put a cloth with mustard seed over
+all.
+
+
+CUCUMBERS IN OIL
+
+One hundred medium-sized cucumbers, sliced thin lengthwise, add one pint
+salt, let stand overnight, drain thoroughly in morning, add two pints of
+sliced onions, then add dressing, consisting of four tablespoons of
+black mustard seed, four of white mustard seed, two of celery seed,
+one-half pint of best olive oil, one-half pint of white vinegar. Put
+cucumbers and onions into this, add one teaspoon of powdered alum,
+dissolved in a little warm water, add enough vinegar to cover it well,
+let stand three weeks before using.
+
+
+SWEET PICKLES
+
+Soak five hundred tiny cucumbers in salt water for twenty-four hours,
+using one-half of a cup of salt to four quarts of water. Drain, pour hot
+water over them and drain very dry. Take two ounces of cloves, heads
+removed, four sticks cinnamon; tie these spices in a bag and heat with
+three pounds of brown sugar and one pint of cider vinegar slowly, nearly
+to the boiling-point, add the pickles and remove from the stove. Put in
+glass jars and cover with vinegar.
+
+
+MIXED PICKLES
+
+Wash one quart of large cucumbers, cut in cubes, one quart of small
+cucumbers left whole, one quart small silver-skinned onions, one quart
+small green tomatoes chopped coarse, two red peppers chopped fine, one
+large cauliflower broken in small pieces; pour over them a weak brine
+solution made of one quart of water and a cup of salt. Let stand
+twenty-four hours; bring to a boil in same solution, drain and make the
+dressing.
+
+*Mixed Pickle Dressing.*--Mix six tablespoons of mustard, one tablespoon
+of turmeric, one cup of flour, two cups of sugar and two quarts of
+vinegar. These ingredients must be thoroughly mixed and then cooked
+until thick. Stir in the pickles; heat thoroughly; empty into glass jars
+and stand away until needed.
+
+
+PICKLED CAULIFLOWER
+
+Separate flowerettes of four heads of cauliflower, add one cup of salt,
+and let stand overnight. Place in colander, rinse with cold water and
+let drain. Tie one-quarter of a cup of mixed pickle spices in a thin
+bag and boil with two quarts of vinegar and two cups of sugar, throw in
+the cauliflower, boil a few minutes and pour to over flowing in
+wide-mouthed bottles or cans. Cork or cover and seal airtight.
+
+
+PICKLED BEANS
+
+Remove the strings and cut one pint of wax beans into one inch pieces;
+wash and cook in boiling salt water (one teaspoon of salt to one quart
+of water), until tender, but not soft. Drain beans and save the water in
+which they were cooked. Reserve enough of this bean liquor to fill cans,
+add one-half cup of sugar and one cup of vinegar, let just cook up add
+the drained beans, cook all together and pour boiling hot into the cans.
+Seal at once. Use as a salad or sweet sour vegetable.
+
+
+PICKLED ONIONS
+
+Pour hot salt water over the onions, which should be small and perfectly
+white. Peel them with a silver spoon (a knife would injure their color),
+and let them lay in a salt brine for two days. Then drain the onions and
+boil enough vinegar to cover them. Throw the onions in the boiling
+vinegar and let them boil only a few minutes. Take from the fire and lay
+them in glass jars, with alternate layers of whole white peppercorns and
+a few cloves (removing the soft heads, which would turn the onions
+black), a stick of horseradish sliced, and mustard seed and dill (used
+sparingly). When the jars are filled heat the vinegar and add a cup of
+sugar to a gallon of vinegar. Cover the jars to overflowing with the
+vinegar, and seal while hot.
+
+
+GREEN TOMATO PICKLE (FRENCH PICKLE)
+
+Wash thoroughly a peck of green tomatoes, eight large white onions and
+six green-bell peppers. Remove the seeds from the peppers. Slice all the
+vegetables very thin. Put them in a stone jar; sprinkle a pint of salt
+over them, add a pint of cold water. Cover them with a napkin and let
+stand overnight.
+
+In the morning put as much of the pickle as it will hold in a colander;
+let cold water run over; drain the vegetables a moment, then turn them
+from the colander into a large preserving kettle. Repeat the process
+till all are in the kettle. Then add a quart of cider vinegar, a half
+pint of tarragon vinegar, a pound of granulated sugar, a half pound of
+yellow mustard seeds, four bay leaves, an ounce of stick cinnamon
+(broken in short lengths), six whole cloves and stand the kettle over a
+slow fire and let the whole simmer for an hour with the cover of the
+kettle drawn back two inches. Stir the mixture frequently. At the end of
+the hour put the pickle in a stone crock or in glass jars.
+
+
+PEPPER MANGOES
+
+Take large green peppers; extract the seeds and core with a penknife,
+being careful not to break the peppers. Chop up one head of cabbage
+after boiling it in salt water. When cold add one cup of mustard seed,
+two tablespoons of grated horseradish, one nutmeg grated, one clove of
+garlic grated, a pinch of ground ginger, one dozen whole peppercorns,
+half a tablespoon of prepared mustard, one teaspoon of sugar and half a
+teaspoon of best salad oil. Lay the peppers in strong salt brine for
+three days; then drain off the brine and lay them in fresh water for
+twenty-four hours. Fill the peppers with the above mixture, sew or tie
+them up with strong thread, pack them in a large stone jar and pour
+scalding vinegar over them. Repeat this process three times more, at
+intervals of three days. Then tie up the jar and set it away in a cool,
+dry place for three months.
+
+
+PICCALILLI
+
+Take one-half peck of green tomatoes, three red peppers, chopped; put in
+one cup of salt. Let stand overnight, then strain off the water. Five
+chopped onions, one pound of brown sugar, one-quarter ounce of allspice,
+and whole cloves put in a bag; one bunch of celery, one-half ounce of
+mustard seed. Cover with vinegar and boil three hours.
+
+
+PREPARED MUSTARD
+
+Rub together one teaspoon of sugar, saltspoon of fine salt and one
+tablespoon of best salad oil. Do this thoroughly. Mix two tablespoons of
+ground mustard with vinegar enough to thin it. Then add to the mixture
+of sugar, and if too thick, add a little boiling water.
+
+
+BEET AND HORSERADISH RELISH
+
+Take three cups of cold, boiled beets, grate and add one-half cup of
+grated horseradish; season with one-quarter teaspoon of pepper, one
+teaspoon of salt and two tablespoons of sugar. Add all the vinegar the
+horseradish and beets will absorb, and place in covered jar or glass and
+it is ready for use. Will keep a long time.
+
+
+CABBAGE, BEET AND HORSERADISH RELISH
+
+Take two quarts of boiled beets chopped, two quarts of cabbage chopped,
+one cup of grated horseradish, mix with two cups of sugar and two
+teaspoons of salt, add cold vinegar to cover, and place in gallon jar.
+
+
+PICKLED BEETS
+
+Take two pounds of cold, boiled beets, slice, place in crock in layers,
+sprinkle with one teaspoon of salt, one-eighth teaspoon of pepper, one
+teaspoon of brown sugar, one teaspoon of caraway seed, if you like, and
+cover with one pint of vinegar.
+
+Cold, hard-boiled eggs may be placed in the vinegar, and sliced over the
+beets for decorations. The eggs will be red.
+
+
+PICKLED RED CABBAGE (HUNGARIAN STYLE)
+
+Select a medium-size, very hard head of red cabbage. Remove the outer
+leaves and cut the stalk off close to the head. Then cut the cabbage in
+quarters and take out the heart close to the leaves.
+
+With a very sharp, thin-bladed knife cut the cabbage in shreds as fine
+as possible.
+
+After the cabbage is all finely cut let cold water run over it through a
+colander; put the cabbage in a big kitchen bowl or a stone-crock in
+layers about two inches thick.
+
+Over each layer place two or three thin slices of red onions, and
+sprinkle about four generous tablespoons of salt. Repeat this process
+till all the sliced cabbage is in the jar or bowl. Let the last layer be
+one of salt.
+
+Pour a pint of cold water over this. Cover it with a plate that fits
+closely and lay a weight of some sort on the plate and stand the bowl in
+a cool place overnight.
+
+In the morning pour the cabbage, brine and all, in a large colander to
+drain; let the cold water from the tap run over it for about five
+minutes; then return the cabbage to the receptacle in which it was
+salted.
+
+A stone-crock is really the best, as the cabbage will keep in it all
+winter. In a kettle or saucepan over the fire add a pint of good cider
+vinegar, a gill of tarragon vinegar, a half pint of cold water, a half
+pound of granulated sugar, four bay leaves, a level tablespoon of
+allspice, a teaspoon of peppercorns and three ounces of stick cinnamon
+broken in half-inch pieces.
+
+Let this all boil one minute and while boiling hot pour it over the
+cabbage in the jar; place the plate which should be of porcelain, over
+it; then put the cover of the jar on and let this stand for twenty-four
+hours. Then pour off the vinegar, heat it again till it just boils, pour
+it over the cabbage, cover it and put it in a cool place. It will keep
+in perfect condition all winter, and is one of the most delicious
+relishes known.
+
+
+SAUERKRAUT
+
+Line the bottom and sides of a clean barrel or keg with cabbage leaves.
+Cut into fine shreds one or two dozen large heads of white, crisp
+cabbage. Do this on a large slaw-cutter. Now begin to pack: First put in
+a layer of cabbage, say about four inches deep, and press down firmly
+and sprinkle with about four tablespoons of salt. Put one or two tart
+apples, cut up fine, between each layer, or some Malaga grapes (which
+will impart a fine flavor to the kraut). When four layers have been put
+in, pound with a wooden beetle until the cabbage is quite compact and
+then add more cabbage, and so on until all has been salted, always
+pounding down each layer. Last, cover with cabbage leaves, then a clean
+cloth, a well-fitting board, and a heavy stone, to act as weight on top
+of all. It is now ready to set away in a cool cellar to ferment. In two
+weeks examine, remove the scum, if any; wash the cloth, board and stone,
+wash also the sides of the keg or jar, and place all back again. This
+must be done weekly.
+
+
+CORN RELISH
+
+Boil nine ears of corn and cut from cob; chop fine large head of cabbage
+and salt it; chop six green peppers; two tablespoons of white
+mustard-seed, three pints of vinegar, one cup of granulated sugar, two
+tablespoons of turmeric, two tablespoons of cornstarch, and one
+tablespoon of dry mustard. Dissolve cornstarch and mustard in the
+vinegar; put on to thicken. Strain salt-water from the cabbage. Mix all
+the ingredients and stir in pot of vinegar. Let all get very hot and
+seal in pint jars. This is fine as a pickle with cold meats.
+
+
+MUSHROOM CATSUP
+
+Wash and look over one pint of mushrooms carefully, put them in an
+earthen jar with alternate layers of salt. Let stand for twenty-four
+hours in a comparatively warm place; put through a fruit press and add
+one-fourth ounce of green ginger root cut in small pieces. Measure the
+mushroom liquor; to one pint of liquor add one-half ounce of peppercorn
+and simmer for forty minutes; then add one-fourth ounce of allspice and
+of cloves and one blade of mace and boil for fifteen minutes. Take from
+fire and cool. Strain through a cloth, bottle and seal.
+
+
+TOMATO CATSUP
+
+Cut eight quarts of tomatoes in pieces and stew them until soft; press
+through a sieve to remove the skins and seeds; add one head of garlic or
+one-half onion, one-half tablespoon of black pepper, one-quarter
+teaspoon of red pepper, one-half ounce whole cloves, three-quarters of a
+cup of salt and one of cider vinegar; mix thoroughly and boil about
+three hours or until reduced one-half. Bottle without straining, then
+seal.
+
+
+TOMATO SAUCE (CHILI)
+
+Forty-five large tomatoes, skin and cut into pieces, twenty green
+peppers, twenty red peppers, six onions, all cut fine, two tablespoons
+of salt, six small cups of vinegar, two cups of sugar. Mix all together
+and boil two hours, then add one tablespoon each of ginger, cloves,
+cinnamon and allspice, and boil up once. Bottle and seal at once.
+
+
+
+
+*PASSOVER DISHES*
+
+
+CAKES, PUDDINGS, SAUCES, WINES, ETC.
+
+How to set the table for the service of the "Seder" on the eve of Pesach
+or Passover.
+
+Set the table as usual, have everything fresh and clean; a wineglass for
+each person, and an extra one placed near the platter of the man who
+conducts the seder. Then get a large napkin; fold it into four parts,
+set it on a plate, and in each fold put a perfect matzoth; that is, one
+that is not broken or unshapely; in short, one without a blemish. Then
+place the following articles on a platter: One hard-boiled egg, a lamb
+bone that has been roasted in ashes, the top of a nice stick of
+horse-radish (it must be fresh and green), a bunch of nice curly parsley
+and some bitter herb (the Germans call it lattig), and, also, a small
+vessel filled with salt water. Next to this platter place a small bowl
+filled with [Hebrew **] prepared as follows: Pare and chop up a few
+apples, add sugar, cinnamon, pounded almonds, some white wine and grated
+lemon peel, and mix thoroughly. Place these dishes in front of the one
+that conducts the seder, and to his left place two pillows, nicely
+covered, and a small table or chair, on which has been placed a
+wash-bowl with a pitcher of water and clean towel. In some families
+hard-boiled eggs are distributed after the seder.
+
+
+PESACH BORSHT
+
+About three weeks before Pesach take twenty pounds of beet-root, which
+must be thoroughly washed and scraped. Place the whole in a six-quart
+crock, cover with water. Place the cover on the crock and over this
+cover put a clean cloth.
+
+When ready for use the liquor is boiled with any relishes and spices
+that are liked and may be used either hot or cold.
+
+Boil as much as required for the meal, for twenty minutes or longer if
+desired, and thicken with beaten whole eggs that have been mixed with a
+little of the unboiled borsht, add the hot soup and serve. Do not boil
+after adding the eggs.
+
+To two quarts of borsht take three eggs.
+
+
+ROSEL, BEET VINEGAR
+
+Place beets in a stone crock, removing greens. Cover with cold water and
+put in a warm place and let stand for three or four weeks or until the
+mixture becomes sour. This is used as a vinegar during Pesach and to
+make beet soup, Russian style.
+
+
+RAISIN WINE, No. 1
+
+To two pounds of raisins (cut in half if desired), add three quarts of
+cold water. Either place the mixture on a corner of the range and let it
+simmer for two or three days or boil it until one-third of the water has
+evaporated. A few tablespoons of sugar and a handful of stick cinnamon
+can be added if additional sweetness and flavoring are wished. When cold
+strain through a fine cloth. The strength of the wine depends largely
+upon the quality of the raisins.
+
+
+RAISIN WINE, No. 2
+
+Take two pounds of raisins, seeded and chopped, one pound of white loaf
+sugar, and one lemon. Put all into a stone jar, pour six quarts of
+boiling water over all and stir every day for a week. Then strain and
+bottle. Ready for use in ten or twelve days.
+
+
+YOM-TOV SOUP
+
+Take two pounds of ribs of beef and one chicken. Place in a large
+cooking-vessel with plenty of water and add a split carrot and onion, a
+head of celery, a little parsley root, pepper and salt to taste, and a
+pinch of saffron. Let the whole simmer for two hours. The meat is then
+removed and can be used as a separate dish.
+
+
+MATZOTH MEAL KLEIS, No. 1
+
+This is an accompaniment of the Yom-tov soup described above. To each
+tablespoon of matzoth meal take one egg. Beat the egg separately, adding
+a very little ground ginger, powdered cinnamon, ground almond, pepper
+and salt. Now stir in the matzoth meal and make into a paste with
+chicken fat or clarified dripping. Form this paste into small balls and
+boil them for twenty minutes in the Yom-tov soup.
+
+
+PALESTINE SOUP
+
+Three pounds of Jerusalem artichokes, two quarts of stock, one onion,
+one turnip, one head of celery, pepper and salt to taste. Peel and cut
+the vegetables into slices and boil them in stock until tender, then rub
+through a hair sieve. Beat the yolks of three eggs, add to the soup,
+and stir over the fire till just to the boiling point. The soup should
+be about the thickness of rich cream. If not thick enough, a little
+potato flour may be added.
+
+
+POTATO FLOUR NOODLES
+
+Take three eggs, beat until a light yellow and add one-half cup of
+potato flour and one-half cup of water, beat well. Heat a frying-pan,
+grease well and pour in the batter; fry in thin leaves or wafers. Cool,
+cut thin as noodles. Just before serving soup, strain, then let it come
+to a boil and add noodles and let soup again come to a boil and serve.
+
+
+MATZOTH MEAL NOODLES
+
+Add one-eighth teaspoon of salt to two eggs, beat slightly, stir in two
+tablespoons of matzoth meal. Heat a little fat in spider, pour in egg
+mixture; when cooked on one side turn on the other. Roll the pancake and
+cut into noodles one-eighth inch wide. Drop into boiling soup before
+serving.
+
+
+MARROW DUMPLINGS
+
+One tablespoon marrow creamed. Add a pinch of salt, little nutmeg and
+the yolk of one egg-mixed in gradually; some finely chopped parsley and
+then enough matzoth meal to hold; wet the hands and roll the mixture
+into small balls. Add to the boiling soup, and boil fifteen minutes.
+
+
+ALMOND BALLS
+
+One-eighth pound of almonds chopped fine. Yolk of one egg, well beaten.
+Add almonds to egg, pinch of salt, little grated rind of lemon. Beat
+white of egg stiff, then mix all together. Drop a little from end of
+teaspoon into boiling fat. Put in soup just before serving.
+
+
+MATZOTH MEAL KLEIS, No. 2
+
+Beat one tablespoon of chicken schmalz till quite white; pour one cup of
+boiling water over one egg. Add it to the dripping; stir these together,
+then add the flour, seasoning, a little chopped parsley, ginger, pepper
+and salt, and enough matzoth meal to form into small balls the size of a
+marble. Drop these into the boiling soup and cook about fifteen minutes.
+Test one in boiling water and if it boils apart add more meal.
+
+
+MATZOTH KLEIS, No. 1
+
+Soak four matzoth in cold water and press them after being thoroughly
+saturated. Add a little pepper, salt, sugar, parsley, and a half onion
+chopped fine, first browning the onion. Beat four eggs and add all
+together. Then pat in enough matzoth meal so that it may be rolled into
+balls. The less meal used the lighter will be the balls. They should
+boil for twenty minutes before serving.
+
+Serve matzoth kleis in place of potatoes and garnish with minced onions
+browned in three tablespoons of fat. All matzoth meal and matzoth kleis
+are lighter if made a few hours before required and put in the ice-chest
+until ready to boil. When used as a vegetable make the balls
+considerably larger than for soup.
+
+
+MATZOTH KLEIS, No. 2
+
+Take six matzoth, three eggs, two cooking-spoons of chicken fat,
+parsley, onion, salt, pepper and ginger. Soak the matzoth in boiling
+water a minute, then drain every drop of water out of them. Press
+through sieve. Fry about three onions in the two tablespoons of chicken
+fat, and when a light brown, put the matzoth in the spider with the fat
+and onions to dry them. Add one teaspoon of salt, dash of pepper and
+ginger and one tablespoon of chopped parsley. Add the three yolks of
+eggs and beat all this together a few minutes; last, add the well-beaten
+whites. Form into balls by rolling into a little matzoth meal. Drop in
+boiling salt water and boil fifteen minutes; drain and pour over them
+hot fat with an onion, cut fine and browned.
+
+
+FILLED MATZOTH KLEIS
+
+Prepare a matzoth dough as for the soup kleis. Make round flat cakes of
+it with your hands, and fill with cooked prunes (having previously
+removed the kernels). Put one of the flat cakes over one that is filled,
+press the edges firmly together and roll until perfectly round. Boil
+them in salt water--the water must boil hard before you put them in.
+Heat some goose fat, cut up an onion in it and brown; pour this over the
+kleis and serve hot. The kleis may be filled with a cheese mixture. Use
+butter in that case.
+
+
+ENGLISH LEMON STEWED FISH
+
+Have washed and scraped clean the nape or head and shoulders of halibut,
+a shad, or any good firm fish; cut it up small and lay it in a stew-pan
+with one pint of water and three or four good sized onions, fried in oil
+a light brown; put them on top of the fish with a pinch of cayenne
+pepper, and a teaspoon of ground ginger, with two teaspoons of salt; let
+it all stew gently until it is done; if there should be too much gravy
+on it before adding the sauce, take some off. Prepare two eggs and six
+good sized lemons, squeezed and strained; then take some of the gravy
+from the fish while it is boiling, add it to the lemon, with the two
+eggs well beaten, and a tablespoon of potato flour; mix smoothly with
+some chopped parsley; when all is well mixed, add it to the fish, shake
+it gently for five minutes while it is boiling, taking care not to let
+it burn; when it is sufficiently cooked let it stand for an hour and
+serve it. Garnish with slices of lemon and parsley. To be eaten cold.
+
+
+SOLE WITH WINE (FRENCH RECIPE)
+
+Take a sole or fillets of any delicate fish. Lay on a fireproof dish,
+sprinkle with white pepper, salt and a little shalot, cover with claret
+or white wine, and let it cook in the oven till done. Draw off the
+liquor in a saucepan and let it boil up. Have ready the yolks of three
+eggs, well stirred (not beaten), the juice of a lemon, and two ounces of
+butter. Put all together in a bowl. Little by little add the hot sauce,
+stirring all the time. Pour it over the fish, and sprinkle with chopped
+parsley. Serve very hot. A few mushrooms are a palatable addition to
+this dish.
+
+
+RED MULLET IN CASES
+
+To four mullets allow one dozen button mushrooms, one tablespoon of
+finely chopped parsley, two shalots, the juice of a lemon, salt and
+pepper. Oil some pieces of foolscap paper, lay the fish on them and
+sprinkle over them the mushroom, parsley, shalot, lemon juice, pepper
+and salt. Fold them in the cases and cook on a well-greased baking-sheet
+in a moderate oven for about twenty or thirty minutes. Send to the table
+in cases very hot.
+
+
+CHRIMSEL, No. 1
+
+Sift one cup of matzoth meal in a bowl, stir into it one cup of boiling
+soup stock or wine. When mixed add one tablespoon of chopped almonds,
+one teaspoon of sugar, a pinch of salt and the yolks of four eggs well
+beaten; then add the stiffly-beaten whites of the four eggs and fry by
+tablespoonsfuls in boiling hot butter or goose grease. Sprinkle with
+powdered sugar and serve with wine sauce.
+
+
+CHRIMSEL, No. 2
+
+Soak about three matzoth. In the meantime seed a handful of raisins and
+pound as many almonds as you have raisins. Now press every drop of
+water out of the matzoth, put them in a bowl and stir them to a cream;
+add a pinch of salt, the peel of a lemon, yolks of four eggs and a cup
+of sugar, the raisins and almonds, and also a little cinnamon. Heat some
+oil in a spider; the more fat the lighter the chrimsel will be. Last add
+the stiffly-beaten whites to the dough. Then fry a light brown on both
+sides; use about a tablespoonful of batter for each chrimsel; serve with
+stewed prunes. Lay the chrimsel on a large platter and pour the prunes
+over all. Eat hot.
+
+
+KENTUCKY CHRIMSEL
+
+Two and one-half cups of meal, four eggs, two cups of sugar, one
+kitchen-spoon of goose fat, one of beef fat, four apples, and spices
+according to taste. One glass of wine also, if convenient. Put the meal
+in a bowl with salt, pepper, ground, clove, allspice, and cinnamon mixed
+into it; peel and grate the apples, melt the fat and mix, put in eggs
+and then stir in the sugar which has been boiled with water to a thin
+syrup and cooled off. Hollow out two pieces, put cranberries or any
+fruit between them; form into balls the size of a medium apple, and bake
+them on a well-greased pie-plate for about one hour.
+
+
+MATZOTH WITH SCRAMBLED EGGS (UEBERSCHLAGENE MATZOTH)
+
+Break six matzoth in small pieces in a colander. Pour boiling water
+through them, drain quickly. They should be moist but not soggy. Beat
+three whole eggs well, fold the matzoth in lightly. Heat four
+tablespoons of goose fat or oil in a spider, add the egg mixture; scrape
+and scramble carefully with spoon from the bottom of the pan and while
+scrambling add four tablespoons of sugar and cook gently until eggs are
+set. Serve at once. The sugar may be omitted if so desired.
+
+
+SCRAMBLED MATZOTH
+
+Soak six matzoth in water until soft. Squeeze out the water and mix with
+four beaten eggs. Add one-half teaspoon of salt and fry.
+
+
+MATZOTH DIPPED IN EGGS, No. 1
+
+Beat up as many eggs as are required; into these dip matzoth that have
+been soaked in milk. Fry quickly to a light brown on both sides, lay on
+a large platter, sprinkle with a mixture of sugar, cinnamon and grated
+peel of a lemon. The more eggs used the richer this will be. Fry in
+butter.
+
+
+MATZOTH DIPPED IN EGGS, No. 2
+
+Beat six eggs very light, add one-half tablespoon of salt. Heat two
+tablespoons of goose fat or olive oil in a spider. Break four matzoth
+into large, equal pieces. Dip each piece in the egg mixture and fry a
+light brown on both sides. Serve hot, sprinkled with sugar, cinnamon and
+a little grated lemon rind.
+
+
+ZWIEBEL MATZOTH
+
+As an appetizer nothing is better than a cake of unleavened bread rubbed
+with a raw onion, sprinkled lightly with salt and placed in the oven for
+a few minutes to dry. Buttered and eaten hot, it adds a relish to
+breakfast or tea.
+
+
+MATZOTH EIRKUCHEN
+
+Pour one-half cup of water on one-quarter cup of matzoth meal, add one
+teaspoon of salt and beat the yolks of four eggs very light, add to the
+meal mixture, let stand five minutes. Beat whites of eggs very stiffly,
+fold lightly into the yolk mixture. Drop mixture by spoonfuls in small
+cakes on hot greased spider. Turn when brown and brown on other side.
+Serve with sugar, jelly or preserves.
+
+
+MATZOTH MEAL MACAROONS
+
+Beat egg yolk separately. Add one teaspoon of matzoth meal and pinch of
+salt. Whip white to a snow, fold in the whites, and fry by
+tablespoonfuls in butter or fat and serve with prunes.
+
+
+PIE CRUST
+
+Soak one and a half matzoth and press dry; heat one tablespoon of fat
+and add the soaked matzoth. When dry add one-half cup of matzoth meal,
+two eggs, two tablespoons of sugar and one-eighth teaspoon of salt. Mix
+well and press into pie-plate with hands, as it is impossible to roll
+the dough. Have dough one-quarter inch thick.
+
+
+MAMOURAS (TURKISH)
+
+Dip in boiling salted water for one minute, one matzoth for each person
+to be served. Put the soaked matzoth in a dish, pour over it a little
+olive oil and grated cheese and repeat this until you have made as many
+layers as you have persons to serve; cut in slices and serve. Use
+Hashkeval--Greek Cheese.
+
+
+GERMAN PUFFS
+
+Into one-half pint of water put one-quarter pound of melted fat; when
+boiling add one-quarter pound of meal, finely sifted; it will form a
+thick paste. Beat up four eggs, remove the mixture from the fire and
+stir in the eggs. Grease some cups and put a spoonful in each; bake in a
+quick oven. When done sprinkle with cinnamon and cover with clarified
+sugar.
+
+
+STEWED SWEETBREADS
+
+Soak one pair of sweetbreads for two or three hours in sufficient warm
+water to cover them, then drain. Put them in a stew-pan, with boiling
+water to cover them, and then boil gently for seven or eight minutes.
+They are then ready for dressing. Lay the sweetbreads in a stew-pan,
+pour two cups of veal stock over them, add salt and cayenne pepper to
+taste, and simmer gently for one hour. Lift them out on to a very hot
+dish, add juice of one-half lemon and one teaspoon of potato flour to
+the gravy, stir smoothly, and boil up, pour over the sweetbreads and
+serve at once.
+
+
+BEEFSTEAK PIE
+
+Cut up two pounds of chuck steak; put it on to stew with salt, pepper
+and a little nutmeg and the juice of a lemon. Cook a few forcemeat
+balls, made very small, and a few potatoes cut in small pieces. Make
+ready a crust as follows: Boil four or five large floury potatoes; when
+done, strain and mash with salt and pepper, a little chopped parsley and
+a little melted fat; mix it with two well-beaten eggs; then put a layer
+of it around the bottom and sides of a deep pie-dish; lay in the stew,
+cover with the balance of the potato; brush it over with the yolk of an
+egg and bake in a quick oven till brown.
+
+
+POTATO PLUM KNOEDEL (HUNGARIAN)
+
+Peel and cook seven or eight large potatoes, place in a bowl, add salt,
+four whole eggs, one and one-half tablespoons of melted chicken fat and
+a little more than a cup of matzoth meal. Knead in bowl to smooth
+consistency. Take a handful at a time, pat smooth and flat, in the
+centre put a tablespoon of prune jam, form into a dumpling, place
+dumplings in boiling salt water, kettle half covered and allow to cook
+twelve to fifteen minutes. Take out with strainer and serve hot. Have
+ready a cup of hot melted chicken fat and sugar and cinnamon. Serve over
+knoedel to taste.
+
+
+BIRMOILIS (TURKISH)
+
+Take some mashed potatoes, grated cheese, well-beaten eggs; make a good
+paste, take tablespoonfuls of this mixture and drop in boiling oil; fry
+until brown. Serve with a syrup made of sugar and water.
+
+
+POTATO MARBLES
+
+Mix one-half pound of plain mashed potatoes smoothly with a generous
+teaspoon of finely chopped parsley, pepper and salt to taste; beat one
+egg, add it to the potato, mix well and make it into little balls the
+size of a cherry. Lay a tiny sprig of parsley on each, arrange the balls
+on a greased tin and bake till a light brown.
+
+
+MINA (TURKISH)
+
+Place some matzoth in cold water to soak. Take the matzoth out and dry
+them on a towel; grease a pan with olive oil and put in matzoth enough
+to cover bottom of pan. Take chopped meat, bind with an egg, season with
+salt, pepper, and chopped parsley. Cover this with the matzoth, add some
+olive oil, cover with mashed potatoes and one or two well-beaten eggs
+and bake until brown. If so desired the meat may be omitted. Grated
+cheese may be used, covered with mashed potatoes and eggs.
+
+
+PRUNE BLINTZES
+
+Take three cups of potato flour mixed with three eggs, add a little
+water and mix well. Heat a small frying-pan, grease with a little fat
+and pour into it enough batter to make thin pancakes. Chop prunes, add a
+little sugar and fill each cake with this mixture, fold into
+three-cornered pieces and fry. When done put in a pan, sprinkle with
+sugar and bake in oven. Do not let burn.
+
+
+MEAT BLINTZES
+
+The same pancakes can be used with meat taken from soup; fry two small
+onions with a little fat and chop with the meat. Add two eggs, salt and
+pepper to taste.
+
+
+MATZOTH SPICE CAKE
+
+To every egg add one-half tablespoon of matzoth meal and one tablespoon
+of sugar. Sift meal five times, mix with sugar, one-half tablespoon of
+ground ginger, one-half tablespoon of cinnamon, one-fourth tablespoon of
+cloves; mix with the well-beaten yolks and cut and fold in gently the
+stiffly-beaten whites.
+
+
+MATZOTH MEAL CAKE
+
+To the yolks of eight eggs add one and a half cups of pulverized sugar;
+stir until the consistency of batter, add the grated rind of a lemon,
+two teaspoons of ground cinnamon and two squares of chocolate grated,
+one teaspoon of allspice; add the juice of an orange, and one-half
+wine-glass of wine, and three-quarters of a cup of matzoth meal finely
+sifted, and one-quarter pound almonds finely pounded. Last, fold in the
+stiffly-beaten whites of the eggs. Bake in a moderate oven for
+three-quarters of an hour; try with a straw.
+
+
+MATZOTH CHARLOTTE, No. 1
+
+Soak one matzoth; beat and add to the beaten yolks of two eggs, add
+one-fourth teaspoon of salt, one-fourth cup of chopped almonds,
+one-fourth cup of raisins, one-fourth cup of currants, and mix
+thoroughly. Fold in the stiffly-beaten whites of two eggs and bake in a
+greased baking-dish.
+
+
+MATZOTH CHARLOTTE, No. 2
+
+Four eggs (yolks), one cup of sugar, pinch of salt, three matzoth
+(soaked in water and squeezed out), one grated apple, one lemon rind and
+juice, one-fourth cup of almonds, and one-fourth cup of raisins. Put the
+stiffly-beaten whites of eggs in last; before putting into oven. Bake in
+an even oven about one-half to three-quarters of an hour. To be eaten
+warm.
+
+
+MATZOTH KUGEL
+
+Soak three matzoth, heat two tablespoons of fat in a spider, press all
+the water out of the matzoth with your hands and dry them in the spider
+of heated fat; add about one-quarter pound of matzoth meal; stir the
+matzoth and matzoth meal well with a large spoon; add by degrees the
+yolks of five eggs and two ounces of pounded almonds, and the grated
+peel of one-half lemon. Add also one large sour apple, grated, a pinch
+of salt, and last the stiffly-beaten whites of the eggs. Line a
+kugeltopf well with fat, and pour about a quarter pound of hot fat over
+the kugel. Bake immediately; serve with wine sauce.
+
+
+MATZOTH SHALET
+
+Four soaked matzoth; nine eggs, one cup of sugar, two grated apples, one
+and one-half cups of seeded raisins, one tablespoon of cinnamon, grated
+rind of an orange or a lemon and a few pounded almonds. Beat the sugar,
+eggs, and cinnamon until light; then add all the ingredients, except the
+matzoth, mixing well. Now drain the matzoth, gradually adding them to
+the mixture, beating until very light. Melt half a pound of rendered fat
+into the dish for baking, and then pour in the mixture. Bake in a
+moderately hot oven for one and one-fourth hours. Serve hot with wine,
+fruit, or prune sauce.
+
+
+POTATO PUDDING
+
+Stir the yolks of eight eggs with a cup of sugar, add four tablespoons
+of blanched and pounded almonds, and grate in the peel of a lemon. Add
+also its juice. Have ready half a pound of grated potatoes which have
+been cooked the day previous. Last add the stiffly-beaten whites. Add
+one teaspoon of salt. Grease your pudding form well, pour in the mixture
+and bake. Set in a pan of boiling water in the oven. The water in the
+pan must not reach higher than half way up the pudding form. Time
+required, half an hour. When done turn out on a platter. Serve with a
+wine or chocolate sauce. You may bake this pudding in an iron pudding
+form without setting it in the boiling water.
+
+
+MATZOTH PLUM PUDDING
+
+One-half pound of chopped suet, one-half pound of moist sugar, one-half
+pound of raisins (stoned and chopped), one-half pound of currants,
+one-half pound of mixed peel, two matzoth soaked in cold water and then
+well drained and beaten, one-quarter pound of sifted meal, the rind of
+half a lemon, one teaspoon of ground cinnamon, eight eggs and a
+wineglass of rum. Beat all these ingredients thoroughly together, and
+boil for eight hours in a pudding mold or basin. Serve with rum sauce.
+
+
+BATTER PUDDING
+
+One teacup of matzoth-meal, one pint of milk, two eggs, three ounces of
+brown sugar, two ounces of butter and the rind of a lemon. Mix the meal
+into a batter with the milk and eggs, add the sugar, butter (melted),
+grated rind of a lemon and a tablespoon of rum, if desired. Pour the
+mixture in a greased basin or mold, and boil for one hour or bake for
+one-half hour.
+
+
+BEOLAS
+
+Take six eggs. Beat them until very light. Add a little fine meal, just
+enough to give it consistency; Drop this from the point of a spoon into
+boiling olive oil or fat. When light brown, take out, and drain. Serve
+cold with a syrup made of water, cinnamon and sugar.
+
+
+COCOANUT PUDDING
+
+One grated cocoanut, six eggs, grated rind and juice of two lemons, one
+cup of granulated sugar and the milk of the cocoanut; beat the yolks of
+the eggs with the sugar and the grated rind of lemon until light and
+creamy; add gradually the cocoanut and the beaten whites of the eggs,
+and lastly put in the milk of the cocoanut, to which has been added the
+juice of the lemons. Bake in a moderate oven for half an hour and serve
+quite cold.
+
+
+CARROT PUDDING
+
+Beat one and a half cups of powdered sugar and the yolks of eight eggs;
+take one and a half cups peeled and grated raw carrots and stir all
+together. Add one cup of grated almonds, the rind of half a lemon
+chopped finely, one tablespoon of wine, and last the beaten whites of
+the eggs. Bake in a well-buttered and flour-sprinkled form at least one
+hour in a slow oven.
+
+
+ALMOND PUDDING, No. 1
+
+Take the whites of seven eggs with the yolks of ten, one-half pound of
+pulverized sweet almonds with one-half ounce of pounded bitter almonds,
+one-half pound of powdered sugar and one tablespoon of orange-flower
+water. Beat the eggs well with the orange water, then add the sugar and
+almonds gradually; beat all for one hour or until it bubbles; then
+grease deep pie-dishes with olive oil and pour in the mixture. They must
+be baked in a rather moderate oven. When the mixture is set and browned
+place over them a paper greased with olive oil to prevent them getting
+dark. Serve cold.
+
+Powdered sugar should be sprinkled freely over the pudding before
+serving. If you wish to have them very rich boil one-half pound of sugar
+with one-half pint of water until it thickens; cool and pour over the
+pudding when you take it from the oven.
+
+
+ALMOND PUDDING, No. 2
+
+Take one pound blanched almonds pounded, eight eggs, cinnamon, and lemon
+rind. Beat the eggs for twenty minutes, then add one and one-half cups
+of sugar gently, and then the almonds; mix all together thoroughly. Bake
+in shallow pans and serve cold.
+
+
+ALMOND HILLS
+
+Roast one-quarter pound of sweet almonds, cut into strips lengthwise in
+a spider of heated sugar, not too brown. Beat one-half pound of sifted
+powdered sugar and the whites of five eggs to a very stiff froth. Mix
+all thoroughly and place teaspoonfuls of this mixture on waxed paper,
+and bake a light brown, in slow oven.
+
+
+APPLE SPONGE PUDDING
+
+Pare eight apples and cut off the tops carefully, so as to be able to
+use them as covers to the apples. Now scrape out the inside with a
+knife, being careful not to break the apple. Mix the scrapings with
+sugar, raisins, cinnamon, pounded almonds and a little white wine. Fill
+this mixture into the hollow of the apple and clap on a cover for each
+apple; then grease a pudding dish, lay in the apples and stew them for a
+few minutes, but not long enough to break them. Make a sponge cake
+batter of eight eggs and two scant cups of sugar and a pinch of salt and
+add the grated peel of a lemon and beat until thick, at least half an
+hour. Fold in a cup of matzoth flour, sifted very fine. Pour this batter
+over the apples and bake in a moderate oven. Serve with wine sauce. Half
+this quantity is sufficient for a small family.
+
+
+GRATED APPLE PUDDING
+
+Take six good-sized apples, six yolks of eggs, one-half cup of sugar (or
+to taste), one-half pound of grated almonds, or one-half cup of
+matzoth-meal, one-half teaspoon of salt, one-half teaspoon of cinnamon.
+Pare the apples and leave them whole. Then grate all the apple from the
+pulp. To this add the above, also about three tablespoons of chicken or
+goose grease. When all is well mixed, add the whites well beaten to a
+stiff froth. Mix very light. Bake in well-greased baking dish.
+
+
+APPLE PUDDING
+
+Soak three matzoth and squeeze the water out well; put them in a bowl
+with three good-sized apples cut in small thick pieces; add one-quarter
+pound of currants, one-quarter pound of raisins, a little cinnamon, some
+rind of lemon cut thin, one-quarter pound of brown sugar and two ounces
+of melted fat; mix all well together with six beaten eggs; pour in a
+greased dish and bake in a moderate oven. This pudding can be boiled if
+preferred. Serve with rum sauce.
+
+
+FOAM TORTE
+
+Four egg; whites, well beaten; add one tablespoon of vinegar drop by
+drop, one cup of sugar, one tablespoon of vanilla; beat for twenty
+minutes. Line spring form with this batter on all sides. Reserve a
+little of the mixture and drop by drops on top of torte. Let bake
+forty-five minutes in moderate oven; when baked remove. Serve with
+sliced bananas, peaches and cream or strawberries.
+
+
+SPONGE CAKE, No. 1
+
+Take eight eggs, one pound of granulated sugar, grated rind of a lemon,
+and six ounces of fine matzoth-meal. Beat the eggs, sugar and lemon rind
+together until very light, to about the thickness of a custard, then add
+the meal, stirring it in without much beating. Bake in a moderately
+quick oven one-half hour.
+
+
+SPONGE CAKE, No. 2
+
+Take eight eggs, one and one-half cups of granulated sugar, one cup of
+mixed matzoth-meal and potato flour and flavoring to taste.
+
+Beat the yolks of the eggs and the sugar together until very light. Then
+add the flavoring, matzoth-meal and potato flour and last of all the
+whites of the eggs beaten to a stiff froth. Stir lightly and bake in a
+moderately quick oven.
+
+
+POTATO FLOUR SPONGE CAKE
+
+Separate the whites and yolks of nine eggs. Beat the whites of seven
+eggs very stiff. To the well-beaten yolks of nine eggs and the whites of
+two, add one and three-quarter cups of sugar and juice and rind of one
+lemon. Beat thoroughly, add one scant cup of potato flour, and beat
+again. Now fold in the beaten whites very carefully, and bake slowly in
+a moderate oven. Bake forty to fifty minutes. Nice for invalids.
+
+
+STRAWBERRY SHORTCAKE WITH MATZOTH-MEAL
+
+Beat until very light the yolks of four eggs and three-quarters of a cup
+sugar; add rind of one-half lemon, a pinch of salt, one-half cup of
+sifted matzoth meal, and last the stiffly-beaten whites of the eggs.
+Bake in two shallow square pans in a moderate oven.
+
+When cold lay a cake on a platter, spread thickly with strawberries that
+have been well sugared. Put the other cake on top. Spread over the top
+and sides with cream that has been sweetened, flavored and whipped very
+stiff.
+
+
+HASTY PUDDING
+
+Take any kind of old cake, cut up in slices, dip in wine or sprinkle
+some wine over all. Make a custard with one pint of milk and four eggs.
+Put one tablespoon of potato flour with the yolks, sweeten to taste,
+boil the custard, flavor and pour over cake in pudding dish. Beat whites
+to a stiff froth, add sugar and spread over all. Put in oven to brown
+slightly. Eat cold.
+
+
+POTATO FLOUR PUDDING
+
+Take one-quarter pound of goose-oil, stir it to a cream, and stir in
+gradually the yolks of ten eggs and three-quarters of a pound of sifted
+sugar, the grated peel of a lemon, also its juice and one-half teaspoon
+of salt. Add last one-half pound of potato flour and the stiffly-beaten
+whites of the eggs. Have the pudding form well greased before putting in
+the mixture. Bake in a moderate oven. Serve with raspberry sauce, made
+of jelly. Take a glass of red raspberries, press them through a hair
+sieve, add a wineglass of red wine, add sugar to taste, and let it boil
+hard for about five minutes.
+
+
+PESACH CAKE WITH WALNUTS
+
+Cream together the yolks of nine eggs, and one-half pound of powdered
+sugar, weigh one pound of walnuts before shelling; when shelled, grind;
+to the creamed yolks and sugar add two tablespoons of well sifted
+matzoth flour, a pinch of salt, and one teaspoon of vanilla, then mix in
+the ground walnuts. Fold in gently the nine beaten whites. Bake
+three-quarters of an hour.
+
+
+DATE CAKE
+
+Eight eggs, one and one-quarter cups of pulverized sugar, two
+tablespoons of ground cinnamon and cloves mixed, one cup of
+matzoth-meal; one-half pound seeded dates, cut fine, and the juice of
+half a lemon.
+
+Beat the yolks of the eggs and sugar together until very light, add the
+matzoth meal, spices, dates and lemon, and finally put in the whites of
+the eggs, beaten to a stiff froth. Bake in a moderate oven
+three-quarters of an hour.
+
+
+CHOCOLATE CAKE
+
+Beat the yolks of four eggs with one-half cup of sifted sugar, add
+one-quarter pound of grated sweet almonds, one-quarter pound of
+finely-grated vanilla chocolate, and one-quarter pound of raisins,
+one-half cup of matzoth meal sifted fine, juice of an orange,
+one-quarter cup of wine, and lastly the stiffly-beaten whites. Bake one
+hour in a slow oven, in a form lined with greased paper.
+
+
+COOKIES
+
+Sift together one-half cup of matzoth meal and one-fourth cup of potato
+flour. Add one-half cup of sugar, one-fourth cup of chopped almonds and
+two eggs. Rollout in potato flour mixed with sugar. Cut and bake on
+greased tins in a hot oven.
+
+
+ALMOND CAKE
+
+One pound of almonds, pounded; one pound of sugar, one or two eggs and
+enough cinnamon to give a strong flavor. Bake in a shallow pan and cut
+into small sections.
+
+
+ALMOND MACAROONS
+
+One pound of almonds ground fine, one and one-half pounds of powdered
+sugar, the whites of five eggs and the grated rind of two lemons. Beat
+the whites of eggs to a snow, add the sugar and the grated lemon rind
+and almonds; mix it well together. Grease a very thin paper with olive
+oil, sprinkle some powdered sugar over it, place on a tin. Form the
+cakes and place them a little distance from each other and bake in a
+very moderate oven. When done let them cool before you touch them.
+
+
+CINNAMON STICKS
+
+Grate one-half pound of almonds, beat the whites of four eggs to a stiff
+froth, add gradually one pound of pulverized sugar and a tablespoon of
+cinnamon. Roll out this dough into half finger lengths and about as
+thick as your little finger. Bake, and when done ice each one with
+boiled frosting.
+
+
+IMBERLACH
+
+Take two cups of matzoth flour, one-quarter pound of powdered ginger,
+mix together with three eggs. Set this dough aside until it dries. Take
+one-half pound of honey and three-quarters pound of sugar and boil until
+it gets a reddish color. Beat in the ginger and matzoth dough, mix it
+with honey, set back on stove, stirring constantly; when the mixture is
+thick and a reddish color, place on the board so as to cool; roll and
+cut in two-inch lengths.
+
+
+KREMSLEKH
+
+To each tablespoon of matzoth-meal take one egg, a pinch of salt, half a
+teaspoon of sugar, a teaspoon of ground almonds, a few stoned and
+chopped raisins, a pinch of ground cinnamon, a spoon of oil, or its
+equivalent of beef dripping, and just enough water to make the whole
+into a stiff paste. Mix the ingredients very thoroughly.
+
+Now take a large enamelled saucepan and about half fill it with oil or
+fat. Bring this to boiling point but do not let it burn. Shape the paste
+into small pieces and drop them into boiling fat, turning them
+continually until well browned and then take out and drain carefully on
+a strainer. May be eaten hot or cold.
+
+
+EGG MARMALADE
+
+Make a thick syrup by dissolving one pound of sugar in one-half pint of
+water over the fire, adding one ounce of pounded almonds while the syrup
+is clarifying. Take the saucepan off the fire and when the contents have
+become moderately cool stir in carefully the well-beaten yolks of twenty
+eggs. It will need rather prolonged stirring to blend the eggs with the
+syrup. Now flavor with vanilla or wine and cook over a slow fire,
+stirring constantly and taking great care that the mixture does not
+burn.
+
+
+RADISH PRESERVES (RUSSIAN STYLE)
+
+Take black radishes, clean and cut them in strips. Weigh, and to three
+pounds of radishes take one pound of honey and one and one-half pounds
+of sugar. Set the radishes on to boil with water, pour off this water,
+add fresh water and let cook awhile; pour off the second water, add the
+honey to radishes and let cook well. Then add the sugar and let cook
+again. When the radishes begin to get brown add one-quarter pound of
+white ginger, and some walnuts broken into quarters. Stir. When brown,
+remove from stove. Must come out of the pan dry; no syrup must remain.
+
+
+BEET PRESERVES (RUSSIAN)
+
+Cut beets in strips like noodles, wash, cook in water one-half hour. To
+three pounds of beets take one pound of honey and one pound of sugar.
+When the beets have cooked on slow fire until white, strain off and add
+the honey. Let cook well and add sugar; cook, add white ginger to taste,
+stirring continually, add one-quarter pound of almonds, cut in slices;
+one-quarter of an hour before being done, mix, and when the beets brown
+put in jars.
+
+
+PRUNES
+
+Wash the prunes well, first in warm water, then in cold. Cut up half a
+lemon, some stick cinnamon and sugar to taste. Cook them in the oven,
+covered tight, allowing a liberal quantity of water; stew slowly for two
+hours; thicken with a teaspoon of potato flour, and wet the potato flour
+with the juice of an orange before adding.
+
+If the prunes are for chrimsel, leave out the thickening.
+
+
+LEMON PRESERVES
+
+Take seven lemons, slice thin and remove seeds. Draw string through
+slices, fasten ends, lay them in a pan with water; boil a short time,
+remove the lemon, pour off water; cook two pounds of sugar with two cups
+of water. When the sugar is syrupy add one-half pound of large raisins,
+put in the lemon and let cook until the syrup is thick.
+
+
+CANDIED LEMON AND ORANGE PEEL
+
+Lemon and orange peel if saved can be put to excellent use. Take out the
+greater portion of the white inside; throw the rinds into boiling water
+and simmer gently for twenty minutes. Drain, weigh, and take a pound of
+sugar to every pound of peel. Put a layer of sugar and a layer of fruit
+into the preserving kettle; stand it over a slow fire until the sugar
+melts. When melted, cook slowly until the rinds are transparent. Lift
+them out; drain them and when nearly dry roll in granulated sugar.
+
+
+WINE SAUCE
+
+One cup of white wine, half a cup of water, grated peel of lemon,
+teaspoon of potato flour wet with cold water, add the yolks of two eggs,
+stirring constantly; when thick, add the beaten whites and serve.
+
+
+RUM SAUCE
+
+Beat yolks of two eggs with a tablespoon of sugar, and a small cup of
+cold water, a wineglass of rum and the juice of a lemon, and bring to
+boiling point, stirring all the time. The two whites of eggs may be
+whipped very firm and spread over the pudding just before serving.
+
+
+SUGAR SYRUP
+
+Two cups of brown sugar, one cup of boiling water, and cinnamon to
+taste. Stir the ingredients together in a saucepan until the sugar is
+dissolved and then let the mixture simmer slowly until it thickens.
+
+
+MOCK WHIPPED CREAM FILLING
+
+Use between and on top of layer cakes, or as a filling for torten.
+
+Peel and grate one large sour apple, three-quarters cup of white sugar,
+white of one egg; beat all together a long time, flavor with vanilla or
+grated rind of one-half lemon. Mix the apple with the sugar as soon as
+possible or it will turn dark.
+
+
+LEMON CREAM FILLING
+
+Put on to boil the yolks of five eggs, one-half cup of granulated sugar,
+the juice of three lemons and grated rind of one, and about a brandy
+glass of water. Stir constantly so as to prevent curdling. When it has
+thickened and comes to a boil take it from the range and add the beaten
+whites of eggs.
+
+
+FILLING FOR CHRIMSEL
+
+This is made of unblanched, pounded almonds, grated apples, chopped
+raisins, brown sugar, plenty of cinnamon and the grated rind of a lemon.
+
+Mix the ingredients together and fill the hollowed out center of the
+chrimsel with them. Then place one chrimsel upon another, being careful
+not to let the filling escape from its hollow and fasten the edges
+securely together with the fingers, keeping the rounded shape uninjured.
+Fry them in boiling fat, turning them from one side to the other until a
+dark brown. Serve hot with sugar syrup.
+
+
+STRAWBERRY DESSERT
+
+Line a dish with macaroons, wet them with wine, put over this a box or
+quart of strawberries, and sugar them well. Beat the yolks of four eggs
+with one small cup of sugar, grated rind of lemon and half its juice.
+Beat the whites to a stiff froth, and half the yolks; pour over all in
+your pudding dish. When baked spread the other half of the whites on
+top, having previously sweetened the remaining whites with sugar. Bake a
+light brown. Eat cold with whipped or plain cream.
+
+
+
+
+*INDEX*
+
+
+APPETIZERS
+
+Ambrosia
+Anchovy Canapes
+Anchovy Canapes with Tomatoes
+Black Olives
+Brain (Appetizer)
+Canapes--How to Make
+Caviar Canapes
+Celery Relish
+Cheese Balls
+Chicken Liver Paste, No. 1
+Chicken Liver Paste, No. 2
+Chopped Herring
+Chopped Onion and Chicken Fat
+Delicious Appetizer, A
+Deviled Eggs with Hot Sauce
+Egg Appetizer
+Filled Lemons
+Grapefruit Cocktail
+Imitation Pate de Foi Gras
+Musk Melons
+Nut and Cheese Relish
+Peach Cocktail
+Pineapple and Banana Cocktail
+Raspberry Cocktail
+Red Pepper Canapes
+Salted Almonds
+Salted Peanuts
+Sardellen
+Sardine Canapes
+Strawberry Cocktail
+Stuffed Eggs
+Stuffed Yellow Tomatoes
+White Caviar
+
+
+SANDWICHES
+
+Anchovy
+Brown Bread
+Celery
+Cheese and Nut
+Chestnut
+Chicken
+Chicken with Mayonnaise
+Date and Fig
+Deviled Tongue
+Egg
+Egg and Olive
+Fig
+Fish
+Lettuce
+Minced Goose
+Mustard Sardine Paste
+Nut and Raisin
+Olive
+Poached Egg
+Ribbon
+Russian
+Salmon and Caviar
+Salmon and Brown Bread
+Sandwiches, How to make
+Sardine
+Surprise
+Toasted Cheese
+Tongue
+Veal
+White and Brown Bread
+
+
+SOUPS
+
+Artichoke
+Barley
+Barley and Vegetable
+Beer
+Beer (Parve)
+Beet--Russian Style
+Beet--Russian Style (Fleischig)
+Black Bean
+Borsht
+Bouillon
+Brown Flour
+Brown Stock
+Cherry
+Chicken, No. 1
+Chicken, No. 2
+Chicken Broth
+Cold Sour
+Consomme
+Cream Soup
+Cream Soup--How to Make
+Cream of Almond
+Cream of Asparagus
+Cream of Cauliflower
+Cream of Celery
+Cream of Corn
+Cream of Herring (Russian Style)
+Cream of Lettuce
+Cream of Lentil
+Cream of Tomato
+Cream Wine
+Dried Pea
+Farina
+Fish Chowder
+Fruit
+Green Kern
+Green Pea
+Green Pea Puree
+Julienne
+Leek
+Lentil (Linzen) No. 1
+Lentil (Linzen) No. 2
+Milk
+Milk and Cheese
+Mock Fish Chowder
+Mock Turtle
+Mulligatawny
+Mushroom and Barley
+Mutton Broth
+Noodle
+Okra Gumbo (Southern)
+Onion
+Oxtail
+Pigeon
+Potato
+Potato (Fleischig)
+Red Wine
+Rice Broth
+Schalet or Tscholnt (Shabbas Soup)
+Sour Milk
+Sour Soup (for Purim)
+Soup Stock, Directions
+Spinach
+Split Pea (Milchig)
+Tchorba (Turkish)
+Tomato
+Tomato with Rice
+Turkey
+Turnip
+Veal
+Vegetable
+Vegetable (Milchig)
+White Stock
+
+
+GARNISHES AND DUMPLINGS FOR SOUPS
+
+Baking Powder
+Croutons
+Drop
+Dumplings for Cream Soups
+Egg
+Egg Custard
+Egg Drop (Einlauf)
+Farina
+Flour Balls with Almonds
+Force-meat for Kreplech
+Fritter Beans
+Grated Irish Potato
+Kreplech or Butterflies
+Liver Kloesse
+Noodles
+Pfaervel or Grated Egg
+Plaetchen
+Schwem Kloesse
+Spatzen
+Sponge
+
+
+FISH
+
+Baked--Directions
+Baked Bass a la Wellington
+Baked Black Bass
+Baked Chopped Herring
+Baked Fish--Turkish Style
+Baked Flounders
+Baked Mackerel
+Baked Shad
+Boiled--Directions
+Boiled Salt Mackerel
+Boiled Trout
+Boned Smelts, Sauted
+Broiled--Directions
+Broiled Salt Mackerel
+Cod Fish Balls
+Cream Salmon
+Croquettes of Fish
+Directions:
+  How to Bone
+  How to Clean
+  How to Open
+  How to Skin
+Filled Fish--Turkish Style
+Fillet of Sole a la Creole
+Fillet of Sole a la Mouquin
+Finnan Haddie
+Finnan Haddie and Macaroni
+Fish for Stock
+Fish with Garlic
+Fish with Horseradish Sauce
+Fish with Sauerkraut
+Fresh Cod or Striped Bass
+Fritada
+Frying Fish--Jewish Method
+Frying Fish--Another Method
+Gefillte Fisch
+Gefillte Fisch with Egg Sauce
+Hecht (Pickerel)
+Kedgeree
+Lemon Fish
+Marinirte
+Marinirte Herring (Pickled)
+Paprika Carp
+Pickle for Salmon
+Pike with Egg Sauce
+Piquant
+Remarks and Directions
+Redsnapper with Tomato Sauce
+Russian Fish Cakes
+Salmon Cutlet
+Salmon Loaf
+Salt Herring
+Sauted--Directions
+Scalloped, No. 1
+Scalloped, No. 2
+Scalloped Fish Roe
+Shad Roe
+Soused Herring
+Stuffed Herring
+Sweet and Sour
+Sweet Sour
+Sweet Sour with Wine
+Swiss Creamed Fish
+Turkish Sauces for Fish
+  Agristoga
+  Ahilado
+  Zuemimo
+
+
+SAUCES FOR FISH AND VEGETABLES
+
+General Remarks
+Anchovy
+Bernaise
+Cream Mustard
+Cucumber
+Curry
+Drawn Butter
+Hollandaise
+Maitre d'Hotel Butter
+Mustard
+Pickle
+Piquante
+Quick Bernaise
+Sardellen or Herring
+Spanish
+Tartare
+Tomato
+Vinaigrette
+White (for Vegetables)
+
+
+SAUCES FOR MEATS
+
+Apple
+Bordelaise
+Brown
+Caraway
+Cranberry
+Garlic
+Horseradish, No. 1
+Horseradish, No. 2
+Kimmel
+Knoblauch
+Lemon
+Maitre d'Hotel
+Mint
+Mushroom
+Olive
+Onion
+Raisin
+Stewed Cranberries
+Wine
+
+
+FRYING
+
+Bread Crumbs, Prepared for Frying
+Frying--Directions
+To Render Goose, Duck or Beef Fat
+To Make Hard White Soap
+
+
+ENTREES
+
+Aspic (Sulz)
+Brains with Egg Sauce
+Brains, Sweet and Sour
+Boiled Tongue, Sweet and Sour
+Calf's Brains, Sour
+Calf's Brains, Fried
+Calf's Feet, Prunes and Chestnuts
+Calf's Feet, Scharf
+Calf's Foot Jelly, No. 1
+Calf's Foot Jelly, No. 2
+Calf's Liver Smothered in Onions
+Cauliflower Croquettes
+Chicken Croquette, No. 1
+Chicken Croquette, No. 2
+Chicken Fricassee with Noodles
+Chicken Livers
+Chicken a la Sweetbread
+Croquettes--Directions
+Croquettes of Calf's Brains
+Croquettes of Fish
+Deviled Brains
+Eggplant Croquettes (Roumanian)
+Filled Tongue
+Gansleber in Sulz
+Gansleber Puree in Sulz
+Gefillte Milz (Milt)
+Goose Liver
+Goose Liver Aspic
+Goose Liver with Glaced Chestnuts
+Goose Liver with Mushroom Sauce
+Hashed Calf's Lung and Heart
+Home-made Chicken Tamales
+Jellied Chicken
+Kischkes
+Kischkes--Russian Style
+Meat Croquettes
+Meat and Boiled Hominy Croquettes
+Milt, Stewed
+Peanut and Rice Croquettes
+Pickled Beef Tongue
+Potato Croquettes
+Pressed Chicken
+Rice Croquettes, No. 1
+Rice Croquettes, No. 2
+Smoked Tongue
+Smothered Tongue
+Spanish Liver
+Sweetbreads
+Sweetbread Croquettes
+Sweetbread Glace
+Sweetbread Saute with Mushrooms
+Sweet Potato Croquettes
+Tripe a la Creole
+Tripe, Family Style
+Veal Croquettes
+Veal Sweetbread
+
+
+MEATS
+
+An Easy Pot Roast
+Baked Hash
+Beef Loaf
+Beefsteak, Broiled
+Beefsteak, Fried
+Bitki (Russian Hamburger Steak)
+Boiled Corned Beef
+Braised Oxtails
+Breast Flank (Short Ribs) and Yellow Turnips
+Breast of Mutton, Stewed with Carrots
+Breast of Veal, Roasted
+Brisket of Beef (Brustdeckel)
+Brisket of Beef with Sauerkraut
+Brunswick Stew
+Carnatzlich (Roumanian)
+Calf's Hearts
+Chopped Meat with Raisins (Roumanian)
+Curried Mutton
+Directions for Cooking Meats
+Enchiladas
+Fricasseed Veal with Cauliflower
+Fried Steak with Onions
+Gewetsh (Servian)
+Goulash, Hungarian
+Goulash, Russian
+Hamburger Steak
+Home-made Corned Beef
+Irish Stew
+Lamb Chops
+Lamb and Macaroni
+Lamb Stew--Tocane
+Left-over Meats
+Marrow Bones
+Meat Olives
+Meat Pie
+Meat and Spaghetti
+Mock Duck
+Mutton Chops
+Pan Roast Beef
+Pickled Meat--Home-made Corned Beef
+Pot Roast (Braised Beef)
+Roast Beef, No. 1
+Roast Beef, No. 2
+Roast Beef--Russian Style
+Roast Mutton with Potatoes
+Roast Veal
+Rolled Beef--Pot-Roasted
+Sauerbraten
+Short Ribs of Beef--Spanish
+Shoulder or Neck of Veal--Hungarian Style
+Smoked Beef
+Soup Meat
+Stewed Veal
+Stuffed Shoulder of Mutton
+Stuffed Shoulder of Veal
+Sulze von Kalbsfuesen
+To Broil Steak by Gas
+Vienna Roast
+Veal Loaf
+Vienna Sausage
+Wiener Braten (Vienna Roast)
+
+
+POULTRY
+
+Amastich
+Boiled Chicken, Baked
+Broiled Spring Chicken
+Broiled Squab
+Chicken en Casserole
+Chicken Curry
+Chicken Fricassee
+Chicken a la Italienne
+Chicken Paprika with Rice
+Chicken with Rice
+Chicken with Spaghetti en Casserole
+Chicken--Turkish Style
+Chili Con Carne
+Duck
+Duck a la Mode in Jelly
+Fried Spring Chicken
+Gaenseklein
+Geschundene Gans
+Giblets
+Goose Grieben (Cracklings)
+Goose Meat Preserved in Fat
+Minced Goose--Hungarian Style
+Pigeon Pie
+Pilaf--Russian Style
+Pilaf--Turkish Style
+Poultry, to Dress and Clean
+Roast Duck
+Roast Chicken
+Roast Goose
+Roast Goose Breast
+Roast Turkey
+Smoked Goose
+Smoked Goose Breast
+Smothered Chicken
+Spanish Pie
+Squab or Nest Pigeons
+Squab en Casserole
+Stewed Goose, Piquante
+Stuffed Chicken--Turkish Style
+Stuffed Goose Neck
+Stuffed Goose Neck--Russian Style
+To Truss Chicken
+Turkey Neck, Stuffed--Turkish Style
+
+
+STUFFINGS FOR MEAT AND POULTRY
+
+Bread Dressing for Fowl
+Chestnut Stuffing
+Crumb Dressing
+Meat Dressing for Poultry
+Potato Stuffing
+Raisin Stuffing
+To Stuff Poultry
+
+
+VEGETABLES
+
+Arday-Influs
+Asparagus
+Asparagus, Canned
+Asparagus, Hungarian
+Artichokes, French or Globe
+Artichokes, French with Tomato Sauce
+Artichokes, Jerusalem
+Baked Beans with Brisket of Beef
+Beans and Barley
+Beet Greens
+Beets, Baked
+Beets, Boiled
+Beets, Sour, Buttered
+Belgian Red Cabbage
+Boston Roast
+Brussels Sprouts
+Cabbage, to Boil
+Cabbage Boiled with Carrots
+Cabbage, Creamed New
+Cabbage, Filled
+Cabbage, Fried
+Cabbage, Red
+Cabbage, Red, with Chestnuts and Prunes
+Cabbage, Stewed
+Carrots
+Carrots Boiled with Cabbage
+Carrots with Brisket of Beef
+Carrots, Compote of--Russian Style
+Carrots, Flemish
+Carrots, Lemon
+Carrots and Green Peas
+Carrots, Simmered
+Cauliflower
+Cauliflower--Hungarian Style
+Cauliflower with Brown Crumbs
+Cauliflower (Roumanian)
+Cauliflower, Scalloped
+Cauliflower, Spanish
+Celeriac
+Celeriac, Puree of
+Celery, Creamed
+Celery with Chestnuts (Turkish)
+Chestnuts, Boiled
+Chestnuts with Celery (Turkish)
+Chestnuts and Prunes
+Chestnut Puree
+Chestnuts and Raisins
+Chestnuts, Roasted
+Cold Slaw
+Corn, Canned
+Corn off the Cob
+Corn on the Cob
+Corn and Potatoes
+Cucumbers, Fried
+Cucumbers, Stuffed
+Dandelions
+Dried Beans--Directions
+Dried Lima Beans, Baked
+Dried Pea Puree
+Eggplant, Baked
+Eggplant and Baked Tomatoes
+Eggplant, Broiled
+Eggplant, Fried
+Eggplant Fried in Oil--Turkish Style
+Eggplant (Roumanian)
+Farsole
+Farsole Dulce
+General Remarks
+Green Peas
+Green Peas with Pfaervel
+Green Peas and Rice
+Haricot Beans and Beef
+Hot Slaw
+Kal Dolmar
+Kale
+Kidney Beans with Brown Sauce
+Kohl-rabi
+Kohl-rabi with Breast of Lamb
+Lentils, Baked
+Lentil Sausages
+Lettuce
+Lettuce, Boiled
+Lima Beans, Green
+Linzen, Sweet Sour
+Meat Substitutes
+Mock Chili Con Carne
+Mushrooms, Broiled
+Mushrooms, Creamed
+Mushrooms, Scalloped
+Mushrooms, Sauted
+Nahit (Russian Peas)
+Nut Loaf
+Nut Roast
+Okra, Boiled
+Onions, Boiled
+Onions, Scalloped
+Oyster-plant--Salsify
+Parsnips
+Pea Puree
+Peppers, Green
+Peppers, Green, Broiled
+Peppers, Stewed
+Peppers, Green, Stuffed with Vegetables
+Peppers, Stuffed
+Peppers, Stuffed (Arday-influs)
+Peppers Stuffed with Meat
+Peppers Stuffed with Nuts
+Potato Balls with Parsley
+Potato Cakes
+Potato Puff
+Potato Puff, Bohemian
+Potato Ribbon
+Potato Surprise
+Potatoes
+Potatoes for Twenty People
+Potatoes, Baked, No. 1
+Potatoes, Baked, No. 2
+Potatoes, Boiled
+Potatoes Boiled in their Jackets
+Potatoes with Caraway Seeds
+Potatoes and Corn
+Potatoes, Creamed
+Potatoes, Curried
+Potatoes, French Fried
+Potatoes, German Fried
+Potatoes au Gratin
+Potatoes Hashed Brown, Lyonnaise
+Potatoes--Hungarian Style
+Potatoes, Imitation New
+Potatoes, Mashed
+Potatoes, New
+Potatoes and Pears
+Potatoes, Roast
+Potatoes, Saratoga Chips
+Potatoes, Scalloped, No. 1
+Potatoes, Scalloped, No. 2
+Potatoes, Stewed
+Potatoes, Stewed with Onions
+Potatoes, Stewed Sour
+Potatoes, Stuffed
+Radishes
+Salsify
+Salsify, Scalloped
+Sauerkraut, Boiled
+Savoy Cabbage
+Savoy Cabbage with Rice
+Slaitta (Roumanian)
+Spanish Beans
+Spanish Onion Rarebit
+Spinach
+Spinach with Cream Sauce
+Spinach--Fleischig
+Squash, Stewed
+String or Green Snap Beans
+String Beans with Lamb
+String Beans, Sweet Sour
+String Beans with Tomatoes
+Succotash
+Sugar Peas
+Sweet Potatoes and Apples
+Sweet Potatoes, Boiled
+Sweet Potatoes, Candied
+Sweet Potatoes, Fried
+Sweet Potatoes, French Fried
+Sweet Potatoes, Plums and Meat
+Sweet Potatoes, Roast
+Sweet Potatoes Roast with Meat
+Sweet Sour Beans
+Sweet Sour Beans and Linzen
+Swiss Chard
+Tomato Custards
+Tomato Puree
+Tomatoes, Baked, and Eggplant
+Tomatoes, Canned, Stewed
+Tomatoes, Creole
+Tomatoes, Fried
+Tomatoes, Green, Fried
+Tomatoes with Rice
+Tomatoes, Scalloped
+Tomatoes, Stewed
+Tomatoes, Stuffed
+Tsimess
+Turnips
+Turnips, Boiled
+Turnips, Hashed
+Vegetables
+Vegetable Hash
+Vegetable Meat Pie
+Wax Beans, Sweet and Sour
+
+
+TIME TABLE FOR COOKING
+
+Boiling Meats
+Broiling Meats
+Cooking Vegetables
+Roasting Meats
+
+
+SALAD DRESSINGS
+
+Boiled
+Boiled with Olive Oil (Parve)
+Colored Mayonnaise
+Dressing for Cold Slaw
+Dressing for Lettuce
+French
+Mayonnaise
+Mayonnaise Especially for Salmon
+Mayonnaise, White
+Mayonnaise with Whipped Cream
+Mustard
+Russian
+Sour Cream
+
+
+SALAD AND SALAD DRESSINGS
+
+Directions for Making
+To Marinate
+Asparagus
+Banana Dainty
+Beet
+Beet and Cauliflower
+Bohemian
+Brain
+Cauliflower
+Celery Root Baskets
+Celery Root, Boiled
+Chestnut
+Chicken
+Chicken for Twenty People
+Chiffonade
+Cold Slaw or Cabbage
+Cottage Cheese
+Cream Cheese
+Cream Cheese with Pineapple
+Cucumber
+Eggplant--Roumanian Style
+Eggplant--Turkish Style
+Fish
+Fish for Twenty People
+Fruit
+Fruit and Nut
+Grape-fruit
+Green
+Green Pepper for Salad
+Herring, No. 1
+Herring, No. 2
+Hungarian Fruit
+Hungarian Vegetable
+Lettuce
+Lima Beans
+Mackerel
+Marshmallow
+Mayonnaise of Flounder
+Monterey
+Neapolitan
+Niagara
+Nut
+Pepper
+Peppers and Cheese
+Polish or Piquant
+Potato, No. 1
+Potato, No. 2
+Potato, No. 3
+Russian
+Russian Fruit
+Salmon
+Squash--Turkish Style
+String Bean
+Sweetbread
+Tomato (French Dressing)
+Tomato, Mayonnaise of (whole)
+Tomatoes, Stuffed
+Tomatoes, Stuffed, Cheese
+Veal
+Waldorf
+Water-Lily (Egg)
+
+
+FRESH FRUITS AND COMPOTE
+
+Apple Compote
+Apple Delight
+Apple Float
+Apple Sauce, Victoria
+Baked Apples
+Baked Prunes
+Baked Rhubarb
+Bananas
+Blueberries
+Chilled Bananas
+Compote of Pears
+Compote of Raspberries
+Dried Fruits
+Fig Sauce
+Fried Apples
+Frosted Apples
+Grape-fruit
+Huckleberry Compote
+Oranges
+Peaches
+Peach Compote
+Pineapple
+Pineapple Compote
+Pineapple Souffle
+Prune Souffle
+Prunes without Sugar
+Raspberry
+Raspberry and Currants
+Ripe Tomatoes
+Rhubarb Sauce
+Snowflakes
+Steamed Prunes
+Stewed Prunes
+Strawberries
+Sweet Apples, Steamed
+Sweet Entree of Ripe Peaches
+Tutti-Frutti
+Watermelons
+
+
+MEHLSPEISE (FLOUR FOODS)
+
+Almond Strudel
+Apple Slump
+Apple Kugel
+Apple Schalet, No. 1
+Apple Schalet, No. 2
+Apple Strudel, No. 1
+Apple Strudel, No. 2
+Bairische Dampfnudeln, No. 1
+Bairische Dampfnudeln, No. 2
+Birne Kloesse
+Boiled Apple Dumplings
+Boiled Macaroni
+Baked Macaroni with Cheese
+Broad Noodles
+Carrot Schalet
+Cabbage Strudel
+Cheese Kreplich
+Cherry Roley Poley
+Cherry Strudel
+Dough for Schalet (Merber Deck)
+Dumplings for Stew
+Egg Barley or (Geroestete Fervelschen)
+Farina Dumplings
+Huckleberry Dumplings
+Kaese Kracpfli
+Kartoffel Kloesse
+Kraut Kugel
+Kugel
+Leberknadel
+Mandel Strudel
+Merber Deck
+Milk Noodles
+Noodle Kugel
+Noodle Schalet
+Noodles
+Noodles and Apples
+Noodles and Mushrooms
+Noodles with Butter
+Noodles with Cheese
+Pfaervel
+Pfaervel--Fleischig
+Peach Dumplings
+Pear Dumplings
+Pear Kugel
+Plum Knoedel (Hungarian)
+Potato Dumplings
+Potato Noodles
+Potato Pudding, Boiled
+Potato Schalet
+Quark Strudel (Dutch Cheese)
+Rahm Strudel
+Rice Strudel
+Rice Kugel
+Savory Macaroni
+Scalloped Noodles and Prunes
+Scharfe Kugel
+Seven Layer Schalet
+Shabbas Kugel
+Sour Spatzen
+Spaetzlen or Spatzen
+Spaghetti
+Strudel aus Kalbslunge
+Sweet Potato Pudding
+Wiener Kartoffel Kloesse
+
+
+CEREALS
+
+Apples with Rice
+Baked Apple with Oatmeal
+Baked Rice
+Barley
+Boiled Rice
+Boiled Rice with Pineapple
+Cold Oatmeal
+Cornmeal Mush
+Directions for Cooking
+Eggs Baked in Rice
+Farina
+Hominy
+Laws about Cereals
+Left-over Cereals
+Marmelitta
+Oatmeal with Cheese
+Oatmeal Porridge
+Pilaf
+Polenta
+Rice and Nut Loaf
+Rice in Milk
+Rice with Grated Chocolate
+Sago
+Sauted Cornmeal Mush
+Spanish Rice
+Steamed Rice
+Sweet Rice
+Tapioca
+Wheat Cereals
+
+
+EGGS
+
+Baked
+Baked with Cheese
+Baked with Tomatoes
+Boiled
+Corn Omelet
+Curried
+Egg Piquant
+Egg Rarebit
+Eggs a la Mexicana
+Eggs en Marinade
+Eggs, Poached or Dropped
+Eggs Poached in Tomato Sauce
+Eggs with Cream Dressing
+Eggs with Fresh Mushrooms
+Fricasseed
+Fried
+Herb Omelet
+Krosphada
+Omelet for One
+Plain Omelet
+Poached with Fried Tomatoes
+Remarks
+Rum Omelet
+Scalloped
+Scalloped (Fleischig)
+Scrambled
+Scrambled with Brains
+Scrambled with Sausage
+Smoked Brisket of Beef and Eggs
+Souffle Omelet
+Spanish
+Spanish Omelet
+Sweet Almond Omelet
+Sweet Omelet
+Sweet Omelet for One
+To Keep Egg Yolks
+To Preserve Eggs
+Tomato with Egg
+White Sauce Omelet
+
+
+CHEESE
+
+Cheese Balls, No. 1
+Cheese Balls, No. 2
+Cheese Bread
+Cheese Fondue
+Cheese Omelet
+Cheese Souffle
+Cheese and Sweet Green Peppers
+Cheese Timbals for Twelve People
+Cottage Cheese (Pot Cheese)
+Crackers and Cheese
+Delicious Cream Cheese, A
+Golden Buck
+Green Corn, Tomatoes and Cheese
+Koch Kaese (Boiled Cheese)
+Macaroni Cheese
+Ramekins of Eggs and Cheese
+Rice and Cheese
+Tomatoes, Eggs and Cheese--Hungarian Style
+Welsh Rarebit
+
+
+BREAD
+
+Arme Ritter
+Barches
+Bread Sticks
+Buns
+Butterbarches
+Buttered Toast
+Cinnamon Toast for Tea
+Crescent Rolls
+Flour
+French Rolls
+Gluten
+Graham
+Home-made Yeast
+Individual Loaves
+Milk or Cream Toast
+Potato
+Potato-Rye
+Raisin
+Raisin or Currant Buns
+Rolled Oats
+Rolls
+Rye (American), No. 1
+Rye, No. 2
+Tea Rolls
+To Make Bread
+Variety Bread
+White Bread
+Yeast
+Zwiebel Platz
+
+
+COFFEE CAKES (KUCHEN)
+
+Abgeruehrter Kugelhopf
+Apple Cake or Kuchen
+Baba a la Parisienne
+Berliner Pfannkuchen
+Bohemian Kolatchen
+Bola
+Bunt, Plain
+Cheap Coffee Cake, A
+Cherry Cake or Kuchen
+Cheese Cake or Pie
+Cinnamon Rolls
+Coffee Cake or Kuchen Dough
+Chocolate Coffee Cake
+French Coffee Cake
+Fresh Prune Kuchen
+Huckleberry Cake
+Huckleberry Pie
+Kaffee Kuchen (Cinnamon)
+Kindlech
+Krapfen (Purim)
+Mohntorts
+Mohn Cakes, Small
+Mohn (Poppy Seed) Roley Poley
+Mohn Wachtel
+Napf Kuchen
+Peach Kuchen
+Pocket Books
+Prune Kuchen
+Puffs (Purim)
+Rendered Butter
+Savarin
+Schnecken
+Sour Cream Kolatchen
+Spice Roll
+Stollen
+Tea Cakes, Russian
+Topfa Dalkeln (Cheese Cakes)
+Wiener Kipfel
+Wiener Studenten Kipfel
+Yeast Krantz
+Zwieback
+
+
+MUFFINS AND BISCUITS
+
+Baking-Powder
+Baking-Powder Batters
+Baking Powder Biscuits
+Bran Bread
+Bran Muffins
+Brown Bread
+Cinnamon Buns
+Corn Bread
+Corn Muffins, No. 1
+Corn Muffins, No. 2
+Crullers
+Dough for Open Face Pies
+Doughnuts
+Doughnuts, French
+Drop Biscuits
+Fruit Wheels
+Gingerbread
+Gingerbread, Eggless with Cheese
+Gingerbread Gems, Eggless
+Gluten Gems
+Graham Muffins
+Johnnie Cake
+Muffins
+Popovers
+Rice Muffins
+Rye Flour Muffins
+Sour Milk Biscuits
+Strawberry Short Cake (Biscuit Dough)
+Waffles, One Egg
+Waffles, Three Egg
+Wheat Muffins
+White Nut Bread
+
+
+PANCAKES, FRITTERS, ETC.
+
+Apple Fritters
+Bell Fritters
+Blintzes
+Bread Pancakes
+Buckwheat Cakes
+Cheese Blintzes
+Corn Fritters
+Dried Pea Fritters or (Erbsen Lievanzen)
+French Pancakes
+French Puffs
+Fritter Batter
+German Pancakes, No. 1
+German Pancakes, No. 2
+German Pancakes, No. 3
+Griddle Cakes
+Grimslich
+Macrotes
+Matrimonies
+Noodle Puffs
+Orange Fritters
+Pineapple Fritters
+Potato Cakes
+Potato Pancakes
+Queen Fritters
+Rice Pancake or Griddle Cakes
+Shavings (Kraus-Gebackenes)
+Snip Noodles, Fried
+Snowballs (Hesterliste)
+Sour Milk Pancakes
+Squash Fritters
+Sweet Blintzes
+Vegetable Fritters
+Windbeutel
+
+
+CAKES
+
+General Directions
+To Bake
+Angel Food
+Apple Jelly Cake
+Apple Sauce Cake
+Almond Cake or Mandel Torte, No. 1
+Almond Cake or Mandel Torte, No. 2
+Blitz Kuchen
+Bremen Apple Torte
+Brod Torte
+Bunt Kuchen (Baking-Powder)
+Burnt Almond Torte
+Caramel Layer Cake
+Chestnut Torte
+Chocolate Brod Torte
+Chocolate Eclairs
+Chocolate Layer Cake
+Chocolate Torte
+Cinnamon Cake (Baking-Powder)
+Cocoanut Layer Cake
+Coffee Cake, German
+Coffee Cake, Quick
+Covered Cheese Cake
+Cream Layer Cake
+Cream Puffs
+Cup Cake
+Date Torte
+Dobos Torte
+Dominoes
+Eggless, Butterless, Milkless Cake
+Fruit or Wedding Cake
+Gold Cake
+Grafton Layer Cake
+Grafton Small Cake
+Green-tree Layer Cake and Icing
+German Hazelnut Torte
+Huckleberry Cake
+Jelly Roll
+Koenig Kuchen
+Lady Fingers
+Lemon Cake
+Linzer Torte
+Little French Cakes
+Loaf Cocoanut Cake
+Marble Cake
+Mocha Torte
+Nut Cake
+Nut Honey Cake
+One Egg Cake
+Orange Cake
+Peach Shortcake
+Potato Cake
+Pound Cake
+Rye Bread Torte
+Russian Punch Torte
+Sand Torte
+Spice Cake
+Sponge Cake
+Sponge Cakes, Small
+Sunshine Cake
+Time-table for Baking
+Vienna Prater Cake
+Walnut Torte, No. 1
+Walnut Torte, No. 2
+Wedding Cake
+White Cake
+Zwieback Torte
+
+
+ICINGS AND FILLINGS FOR CAKES
+
+Almond Icing
+Banana Filling
+Boiled Icing
+Chocolate Glazing
+Chocolate Icing, Unboiled
+Cocoanut Icing
+Coffee Filling
+Cream Filling
+Fig Filling
+Instantaneous Frosting
+Lemon Extract
+Lemon Jelly for Layer Cake
+Lemon Peel
+Maple Sugar Icing
+Marshmallow Filling
+Mocha Frosting
+Nut Icing
+Orange Icing
+Plain Frosting
+Unboiled Icing
+Vanilla Extract
+White Caramel Icing
+
+
+PIES AND PASTRY
+
+Apple Custard Pie
+Apple Fladen (Hungarian)
+Apple Pie, No. 1
+Apple Pie, No. 2
+Banbury Tarts
+Blackberry and Currant Pie
+Blaetter Teig
+Cheese Straws
+Cherry Pie, No. 1
+Cherry Pie, No. 2
+Cocoanut Pie
+Cocoanut Lemon Pie
+Cream Pie
+Fleischig Pie Crust
+Fruit Tartlets
+Grape Pie
+Grated Apple Pie
+Huckleberry Pie
+Individual Apple Dumplings
+Lamplich
+Lemon Pie, No. 1
+Lemon Pie, No. 2
+Lemon Tart (Fleischig)
+Linser Tart
+Macaroon Tarts
+Meringue, To Make and Bake
+Mince Pie
+Mirlitious
+Mock Cherry Pie
+Mock Mince Pie
+Mohntorte
+Parve Cookie and Pie Dough
+Peach Pie, No. 1
+Peach Pie, No. 2
+Peach Cream Pie
+Peach Cream Tarts
+Pie Crust (Merber Teig)
+Pineapple Pie, No. 1
+Pineapple Pie, No. 2
+Plum Pie
+Prune Pie
+Prune and Raisin Pie
+Puff Paste
+Pumpkin Pie
+Rhubarb Pie
+Snowballs
+Strawberry Pie
+Sweet Potato Pie
+Tartlets
+Vienna Pastry for Kipfel
+Vinegar Pie
+Whipped Cream Pie
+
+
+COOKIES
+
+General Directions
+Almond Macaroons, No. 1
+Almond Macaroons, No. 2
+Almond Macaroons with Figs
+Almond Sticks
+Almond Sticks--Fleischig
+Anise Seed Cookies
+Anise Zwieback
+Baseler Loekerlein (Honey Cakes)
+Caraway Seed Cookies
+Cardamom Cookies
+Chocolate Cookies
+Citron Cookies
+Cocoanut Kisses
+Cornflake Cocoanut Kisses
+Croquante Cakes
+Date Macaroons
+Dutch Stuffed Monkeys
+Filled Butter Cakes
+Ginger Wafers
+Hamburger Cookies--Old Fashioned
+Honey Cake, No. 1 and 2
+Honey Corn Cakes
+Hungarian Almond Cookies
+Hurry Ups (Oatmeal)
+Kindel
+Lebkuchen
+Lebkuchen, Old-Fashioned
+Lekach
+Mandelchen
+Merber Kuchen
+Molasses Cookies, Old-Fashioned
+Mother's Delicious Cookies (Merber Kuchen)
+Nutmeg Cakes--Pfeffernuesse
+Parve Cookies
+Pecan, Walnut or Hickory Nut Macaroons
+Plain Wafers
+Poppy Seed Cookies
+Purim Cakes
+Sour Milk Cookies
+Springele
+Sugar Cookies
+Teiglech
+Vanilla Cookies
+
+
+DESSERTS
+
+Ambrosia
+Apple and Honey Pudding
+Apple and Lady Finger Pudding
+Apple Slump
+Apple Snow
+Apple Tapioca Pudding
+Auflauf
+Bird's Nest Pudding
+Black Bread Pudding
+Blanc Mange
+Bohemian Cream
+Boiled Custard
+Bread Pudding
+Brown Betty
+Caramel Custard
+Cherry Pudding
+Chestnut Pudding
+Chocolate Cornstarch Pudding
+Chocolate Custard
+Corn Pudding
+Cornmeal Pudding
+Cup Custard for Six
+Dessert with Whipped Cream
+Dimpes Dampes
+Farina Pudding with Peaches
+Fig Dessert
+Floating Island
+Huckleberry Pudding
+Ice-box Cake
+Leaf Puffs
+Lemon Puffs
+Lemon Sauce
+Macaroon Island
+Pistachio Cream
+Prune Custard
+Prune Pudding
+Prune Whip
+Pudding a la Grande Belle
+Queen Bread Pudding
+Queen of Trifles
+Red Raspberry or Currant Float
+Rhubarb Pudding
+Rice Custard
+Rice Pudding
+Rothe Gritze
+Sago Pudding with Strawberry Juice
+Scalloped Peaches
+Strawberries a la Bridge
+Suet Pudding with Pears
+Tipsy Padding
+Tapioca Custard
+Whipped Cream
+
+
+STEAMED PUDDINGS
+
+Almond Pudding
+Carrot Pudding
+Cherry Pudding
+Date Pudding
+Directions for Steaming
+Honey Pudding
+Napkin Pudding
+Noodle Pudding
+Peach Pudding
+Plum Pudding for Thanksgiving Day
+Plum Pudding, No. 2
+Prince Albert Pudding
+Prune Pudding
+Rye Bread Pudding
+Steamed Berry Pudding
+
+
+PUDDING SAUCES
+
+Brandy Sauce
+Caramel Sauce
+Chocolate Sauce, Nos. 1 and 2
+Cream Sauce
+Foam Sauce
+Fruit Sauce
+Hard Sauce
+Jelly Sauce
+Kirsch Sauce
+Lemon Sauce, Nos. 1 and 2
+Prune Sauce
+Vanilla Sauce or Cream
+Wine Sauce, Nos. 1 and 2
+
+
+FROZEN DESSERTS
+
+Apricot Ice
+Apricot Ice Cream
+Banana Ice Cream
+Biscuit Tortoni, Nos. 1 and 2
+Cafe a la Glace
+Canned Fruit, Frozen
+Cherry Diplomate
+Chocolate Ice Cream, Nos. 1 & 2
+Coffee Ice Cream
+Freezing Creams and Water Ices
+Frozen Cream Cheese with Preserved Figs
+Frozen Custard
+Frozen Puddings, Directions
+Fruit Sherbets
+Lemon Ginger Sherbet
+Lemon Ice
+Maple Bisque
+Maple Mousse
+Mocha Mousse
+Nesselrode Pudding
+Orange Ice
+Peach Ice Cream
+Peter Pan Dessert
+Pineapple Ice
+Pineapple Ice Cream
+Preparing Salt
+Punch Ices
+Raspberry Ice
+Rum Pudding
+Strawberry Ice Cream
+Tutti-Frutti Ice Cream
+Vanilla Ice Cream, No. 1
+Vanilla Ice Cream, No. 2
+Watermelon Sherbet
+
+
+CANDIES AND SWEETS
+
+Candied Cherries, Pineapple and other Fruits
+Dates, Stuffed with Fondant
+Dates, Stuffed with Ginger and Nuts
+Divinity
+Frosted Currants
+Fruit Loaf
+Fudge
+Glace for Candies
+Orange Chips
+Pinoche
+Stuffed Dates
+Stuffed Figs
+Stuffed Prunes
+White Fondant
+
+
+BEVERAGES
+
+Blackberry Cordial
+Blackberry Wine
+Breakfast Cocoa
+Cherry Bounce
+Cherry Brandy
+Cherry Syrup
+Chocolate Nectar
+Chocolate Syrup
+Clabbered Milk
+Claret Cup
+Coffee
+Coffee
+Coffee for Twenty People
+Cold Egg Wine
+Cordial
+Delicious and Nourishing Summer Drink
+Egg Lemonade
+Egg Nog
+Filtered Coffee
+French Coffee
+Fruit Drinks
+Fruit Syrups
+Fruit Punch for Twenty People
+Fruit Juices--Other
+Glueh (Hot Wine)
+Hot Chocolate
+Iced Chocolate
+Iced Coffee
+Lemonade in Large Quantities
+Maraschino Lemonade
+Milk Lemonade
+Mulled Wine
+Orangeade
+Pineapple Lemonade
+Quick Lemonade
+Raspberry Vinegar
+Reception Cocoa
+Russian Iced Tea
+Sherry Cobbler
+Soda Cream
+Strawberry Sherbet
+Tea
+Tea, Russian Style
+Turkish Coffee
+Unfermented Grape Juice
+
+
+CANNED FRUITS
+
+General Rules
+Baked Crab-apple Preserves
+Baked Cranberry or Cherry Preserves
+Baked Quinces
+Baked Sickel Pears
+Canning Fruit, Baked in Oven
+Canning Fruit, in a Water Bath
+Canning in the Preserving Kettle
+Canned
+  Blackberries
+  Blueberries
+  Cherries
+  Cherries for Pie
+  Currants
+  Gooseberries
+  Pears
+  Peaches
+  Peaches
+  Pineapple
+  Pineapple
+  Plums
+Quinces
+  Raspberries
+  Raspberries and Currants
+  Rhubarb
+  Rhubarb Ready for Use
+  Strawberries
+Sterilizing Jars, etc.
+
+
+JELLIES AND PRESERVES
+
+General Remarks
+Jelly Glasses--To Cover
+Apple Jelly
+Blackberry Jelly
+Crab-apple Jelly
+Cranberry Jelly
+Currant Jelly
+Grape Jelly
+Neapolitan Jelly
+Quince Jelly
+Raspberry Jelly
+Raspberry and Currant Jelly
+Strawberry Jelly
+To Test Jelly Made at Home
+Utensils for Jelly Making
+Winter Jelly, A
+
+
+PRESERVED FRUIT
+
+Amber Marmalade
+Apple Butter
+Apple and Quince Conserve
+Cherry Conserve
+Cherry Marmalade
+Citron Preserve
+Damson Jam
+German Prune Butter
+Gingered Pears
+Gooseberry Relish
+Grape Conserve
+Grape Preserves
+Jellied Quinces
+Marmalade--Directions
+Orange Marmalade
+Peach Butter
+Peach Syrup
+Pickled
+  Cantaloupe or Muskmelons
+  Crab-apples
+  Figs
+  Husk Tomatoes
+  Peaches
+  Pears
+  Plums
+Plum Conserve, No. 1
+Plum Conserve, No. 2
+Preserved
+  Blackberries
+  Cherries
+  Damson Plums
+  Figs
+  Peaches
+  Pineapple
+  Quinces
+  Strawberries
+Quince Cheese
+Raisin Compote
+Raspberry Jam
+Rhubarb and Orange Marmalade
+Spiced or Pickled Apples
+Spiced or Pickled Cherries
+Spiced Cucumbers
+Spiced German Plums
+Spiced Grapes
+Strawberries and Pineapple
+Strawberries in the Sun
+Tomatoes
+Watermelon Pickle
+
+
+BRANDIED FRUITS
+
+Brandied Cherries
+Brandied Peaches
+Brandied Pears
+Brandied Quinces
+French Prunes in Cognac
+Melange
+
+
+CANNED VEGETABLES
+
+Directions for Canning
+
+
+VEGETABLES PRESERVED IN BRINE
+
+Boiled Beans
+Corn
+Early Fall Vegetables
+Mock Olives (Plums)
+String Beans (Raw)
+
+
+PICKLES AND RELISHES
+
+Beet and Horseradish Relish
+Cabbage Beet and Horseradish Relish
+Chow Chow
+Corn Relish
+Cucumbers in Oil
+Delicious Mustard Pickles (Senfgurken)
+Dill Pickles for Winter Use
+Directions for Making Pickles
+Green Dill Tomatoes
+Green Tomato Pickle (French Pickle)
+Mixed Pickle Dressing
+Mother's Dill Pickles
+Mushroom Catsup
+Mustard Pickle
+Pepper Mangoes
+Piccalilli
+Pickled Beans
+Pickled Beets
+Pickled Cauliflower
+Pickled Onions
+Pickled Red Cabbage (Hungarian Style)
+Prepared Mustard
+Salt Pickles
+Salzgurken
+Sauerkraut
+Small Dill Pickles
+Sweet Pickles
+Teufelsgurken (Hot Pickles)
+Tomato Catsup
+Tomato Sauce (Chili)
+
+
+PASSOVER DISHES
+
+Almond Balls for Soup
+Almond Cake
+Almond Hills
+Almond Macaroons
+Almond Pudding, No. 1 and 2
+Apple Pudding
+Apple Sponge Pudding
+Batter Pudding
+Beefsteak Pie
+Beet Preserves (Russian)
+Beolas
+Birmoilis (Turkish)
+Candied Lemon and Orange Peel
+Carrot Pudding
+Chrimsel, Nos. 1 and 2
+Chocolate Cake
+Cinnamon Sticks
+Cocoanut Pudding
+Cookies
+Date Cake
+Egg Marmalade
+English Lemon Stewed Fish
+Filled Matzoth Kleis
+Filling for Chrimsel
+Foam Torte
+German Puffs
+Grated Apple Pudding
+Hasty Pudding
+How to Set the Table for the Seder Service
+Imberlach
+Kentucky Chrimsel
+Kremslekh
+Lemon Cream Filling
+Lemon Preserves
+Mamouras (Turkish)
+Marrow Dumplings
+Matzoth
+  Charlotte, Nos. 1 and 2
+  Dipped in Eggs, No. 1
+  Dipped in Eggs, No. 2
+  Eirkuchen
+  Kleis, No. 1
+  Kleis, No. 2
+  Kugel
+  Meal Cake
+  Meal Kleis, No. 1
+  Meal Kids, No. 2
+  Meal Macaroons
+  Meal Noodles
+  Plum Pudding
+  with Scrambled Eggs (Ueberschlagene Matzoth)
+  Shalet
+  Spice Cake
+Meat Blintzes
+Mina (Turkish)
+Mock Whipped Cream
+Palestine Soup
+Pesach Borsht
+Pesach Cake with Walnuts
+Pie Crust
+Potato Flour Noodles
+Potato Flour Pudding
+Potato Flour Sponge Cake
+Potato Marbles
+Potato Plum Knoedel (Hungarian)
+Potato Pudding
+Prunes
+Prune Blintzes
+Radish Preserves (Russian Style)
+Raisin Wine, Nos. 1 and 2
+Red Mullet in Cases
+Rosel, Beet Vinegar
+Rum Sauce
+Scrambled Matzoth
+Sole with Wine (French Recipe)
+Sponge Cake, Nos. 1 and 2
+Stewed Sweetbreads
+Strawberry Dessert
+Strawberry Shortcake with Matzoth Meal
+Sugar Syrup
+Wine Sauce
+Yom-Tov Soup
+Zwiebel Matzoth
+
+
+
+*ALPHABETICAL INDEX*
+
+*A*
+
+Abgeruehrter Kugelhopf
+Agristoga Sauce for Fish
+Ahilado (Sauce for Fish)
+Almond
+  Balls
+  Burnt, Torte
+  Cake
+  Cake
+  Cream of
+  Hills
+  Icing
+  Macaroons
+  Macaroons
+  Macaroons with Figs
+  Pudding
+  Sticks
+  Sticks--Fleischig
+Amastich
+Amber Marmalade
+Ambrosia
+Anchovy Canapes
+Anchovy Canapes with Tomatoes
+Anchovy Sandwiches
+Anchovy Sauce
+Angel Food
+Anise Seed Cookies
+Appetizers
+Apple
+  and Honey Pudding
+  and Lady Finger Pudding
+  and Quince Conserve
+  Baked
+  Baked with Oatmeal
+  Butter
+  Cake
+  Compote
+  Custard Pie
+  Delight
+  Fladen
+  Float
+  Fried
+  Fritters
+  Frosted
+  Jelly
+  Jelly Cake
+  Kuchen
+  Pickled
+  Pie
+  Pudding
+  Sauce
+  Sauce Cake
+  Sauce, Victoria
+  Slump
+  Snow
+  Spiced
+  Sponge Pudding
+  Sweet, Steamed
+  Tapioca Pudding
+  with Rice
+Apricot Ice
+Apricot Ice Cream
+Arday-influs
+Arme Ritter
+Artichoke, Jerusalem
+Artichoke Soup
+Artichokes, French or Globe
+Artichokes, French, with Tomatoes
+Asparagus
+  Canned
+  Cream of
+  (Hungarian)
+  Salad
+Aspic
+Auflauf
+
+
+*B*
+
+Baba a la Parisienne
+Bairische Dampfnudeln
+Baked
+  Cherry Preserves
+  Crab-apple Preserve
+  Cranberry Preserves
+  Quince Preserves
+  Sickel Pear Preserves
+Baking-Powder
+  Batters
+Biscuits
+  Bunt Kuchen
+  Cinnamon Cake
+  Dumplings
+  German Coffee Cake
+Banana Dainty
+Banana Filling
+Banana Ice Cream
+Bananas
+Bananas, Chilled
+Banbury Tarts
+Barches
+Barley
+Barley and Vegetable Soup
+Barley Soup
+Baseler Loekerlein
+Bass, Black, Baked
+Bass, Baked, a la Wellington
+Batter Pudding
+Bean, Black, Soup
+Beans and Barley
+  Baked with Brisket of Beef
+  Dried
+  Dried Lima, Baked
+  Green Lima
+  Green Snap
+  Haricot and Beef
+  Kidney, with Brown Sauce
+  Pickled
+  Spanish
+  String
+  String, Boiled, Preserved in Brine
+  String, Raw, Preserved in Brine
+  String, Sweet and Sour
+  String, with Lamb
+  String, with Tomatoes
+  Sweet Sour
+  Sweet Sour and Linzen
+  Wax, Sweet and Sour
+Beef, An Easy Pot Roast of
+  Boiled, Corned
+  Braised, Pot Roast
+  Breast, Flank with Yellow Turnips
+  Brisket of, Brustdeckel
+  Brisket of, with Sauerkraut
+  Corned (Home-made)
+  Fat, to render
+  Loaf
+  Pan Roast
+  Pickled
+  Pot Roast
+  Roast
+  Roast, Russian Style
+  Roast, Vienna
+  Rolled, Pot Roasted
+  Short Ribs of, Spanish
+  Smoked
+  Smoked Brisket of, with Eggs
+  Tongue, Pickled
+Beefsteak, Broiled
+Beefsteak, Fried
+Beefsteak, Fried with Onions
+Beefsteak Pie
+Beefsteak to Broil by Gas
+Beer Soup
+Beer Soup (Parve)
+Beet Greens
+  and Cauliflower Salad
+  and Horseradish Relish
+  Preserves (Russian)
+  Salad
+  Soup (Russian)
+  Soup (Russian) Fleischig
+Beets, Baked
+  Boiled
+  Pickled
+  Sour Buttered
+Bell Fritters
+Beolas
+Berliner Pfannkuchen
+Bernaise, Sauce
+Beverages
+Bird's Nest Pudding
+Birmoilis (Turkish)
+Birne Kloesse
+Biscuit Tortoni
+Bitki (Russian)
+Blackberry and Currant Pie
+Blackberry Cordial
+Blackberry Jelly
+Blackberry Wine
+Blackberries, Canned
+Blackberries, Preserved
+Black Bread Pudding
+Black Olives
+Blaetter Teig
+Blanc Mange
+Blintzes
+  Cheese
+  Meat
+  Prune
+  Sweet
+Blitz Kuchen
+Blueberries
+Blueberries, Canned
+Bohemian Cream
+Bohemian Salad
+Bola
+Bordelaise Sauce
+Borsht
+Boston Roast
+Bouillon
+Brain (Appetizer)
+Brain Salad
+Brains with Egg Sauce
+Brains, Sweet and Sour
+Bran Muffins
+Brandied Fruits
+Brandy Sauce
+Braune Mehlsuppe
+Bread
+  Bran
+  Brown
+  Brown, Sandwiches
+  Corn
+  Crumbs, Prepared for Frying
+  Dressing for Fowl
+  Graham
+  Gluten
+  Individual Loaves
+  Pancakes
+  Potato
+  Potato, Rye
+  Pudding, Rye
+  Raisin
+  Rolled Oats
+  Rye (American)
+  Rye
+  Sticks
+  To make
+  Variety
+  White
+  White and Brown, Sandwiches
+  White Nut
+Bremen Apple Torte
+Brod Torte
+Brown Betty
+Brown Sauce
+Brown Stock
+Brunswick Stew
+Brussels Sprouts
+Buetterbarches
+Buns
+  Cinnamon
+  Currant
+  Raisin
+Bunt Kuchen
+
+
+*C*
+
+Cabbage, Beet and Horseradish Relish
+  Belgian Red
+  Boiled with Carrots
+  Creamed, New
+  Filled
+  Fried
+  Red
+  Red, with Chestnuts and Prunes
+  Red, Pickled, Hungarian Style
+  Salad
+  Savoy
+  Savoy, with Rice
+  Stewed
+  To Boil
+Cafe a la Glace
+Cakes
+Cakes--General Directions for Making
+Cakes, To Bake
+Calf's Brains, Fried
+Calf's Brains, Sour
+Calf's Feet, Prunes and Chestnuts
+Calf's Feet, Scharf
+Calf's Foot Jelly
+Calfs' Hearts
+Calf's Liver, Smothered in Onions
+Calf's Lung and Heart, Hashed
+Canapes
+Candied Fruits
+Candied Lemon and Orange Peel
+Candies and Sweets
+Canned Fruit, Frozen
+Canned Fruits
+  General Rules
+  Sterilizing Jars, etc.
+Canned Vegetables
+Canning Fruit Baked in Oven
+Canning Fruit in a Water Bath
+Canning in the Preserving Kettle
+Cantaloupes, Pickled
+Caramel Custard
+Caramel Layer Cake
+Caramel Sauce
+Caramel White Icing
+Caraway Seed Cookies
+Caraway Sauce
+Cardamom Cookies
+Carnatzlich (Roumanian)
+Carp, Paprika
+Carrot Pudding
+Carrots
+  and Peas
+  Boiled with Cabbage
+  Compote of, Russian Style
+  Flemish
+  Lemon
+  Simmered
+  with Brisket of Beef
+Cauliflower
+  Cream of
+  (Hungarian)
+  Pickled
+  Roumanian
+  Salad
+  Scalloped
+  Spanish
+  with Brown Crumbs
+Caviar Canapes
+Cereals
+Cereals--Directions
+Cereals, Laws about
+Celeriac
+Celeriac, Puree of
+Celery,
+  Creamed
+  Cream of
+  Relish
+  Root Baskets
+  Root (Boiled) Salad
+  Sandwiches
+  with Chestnuts (Turkish)
+Cheese
+  and Nut Sandwiches
+  Balls
+  Bread
+  Cake
+  Cake, Covered
+  Cake, Hungarian
+  Cottage
+  Fondue
+  Pie
+  Pot
+  Salads
+  Souffle
+  Straws
+  Timbals
+  with Macaroni
+Cherries
+  Brandied
+  Candied
+  for Pies
+  Pickled
+  Preserved
+  Spiced
+Cherry Bounce
+  Brandy
+  Cake
+  Conserve
+  Diplomate
+  Marmalade
+  Pie
+  Pudding
+  Roley Poley
+  Soup
+  Syrup
+Chestnut Pudding
+  Puree
+  Salad
+  Sandwiches
+  Stuffing
+  Torte
+Chestnuts and Prunes
+  and Raisins
+  Boiled
+  Roasted
+  with Celery (Turkish)
+Chicken a la Italienne
+  a la Sweetbread
+  Boiled, Baked
+  Broiled Spring
+  Broth
+  Casserole
+  Curry
+  Fricassee
+  Fricassee, with Noodles
+  Fried Spring
+  Jellied
+  Liver Paste
+  Livers
+  Paprika with Rice
+  Pressed
+  Roast
+  Salad
+  Salad for Twenty People
+  Sandwiches
+  Sandwiches with Mayonnaise
+  Smothered
+  Soup
+  Stuffed (Turkish Style)
+  Tamales, Home-made
+  To Truss
+  Turkish Style
+  with Rice
+  with Spaghetti en Casserole
+Chiffonade Salad
+Chilli Con Carne
+Chilli Sauce
+Chocolate Brod Torte
+  Cake
+  Coffee Cake
+  Cookies
+  Cornstarch Pudding
+  Custard
+  Eclairs
+  Glazing
+  Hot
+  Ice Cream
+  Iced
+  Icing, Unboiled
+  Layer Cake
+  Nectar
+  Sauce
+  Syrup
+  Torte
+Chow-Chow
+Chrimsel
+Cinnamon Cake
+Cinnamon Sticks
+Citron Cookies
+Citron Preserves
+Claret Cup
+Cocoa, Breakfast
+Cocoa, Reception
+Cocoanut, Cornflake Kisses
+  Icing
+  Kisses
+  Layer Cake
+  Lemon Pie
+  Pie
+  Pudding
+Cod, Fish Balls
+Cod, Fresh, or Striped Bass
+Coffee
+  Boiled
+  Cake, a Cheap
+  Cake, French
+  Cake, German
+  Cake, Quick
+  Cakes (Kuchen)
+  Filling
+  Filtered
+  for Twenty People
+  French
+  Ice Cream
+  Iced
+  Turkish
+Cold Sour Soup
+Compotes and Fresh Fruits
+Consomme
+Cookies
+Cordial
+Corn, Canned
+  Cream of, Soup
+  and Potatoes
+  Fritters
+  Green, Tomatoes and Cheese
+  Muffins
+  off the Cob
+  on the Cob
+  Preserved in Brine
+  Pudding
+  Relish
+Cornmeal Mush
+Cornmeal Pudding
+Crab-apple Jelly
+Crab-apples, Pickled
+Crackers and Cheese
+Cranberry Jelly
+Cranberry Sauce
+Cranberries, Stewed
+Cream Filling
+  Layer Cake
+  Mustard Sauce
+  Pie
+  Puffs
+  Sauce
+  Soup
+  Soups, How to Make
+  Wine Soup
+Croquante Cakes
+Croquettes, Directions
+  Calf's Brains
+  Cauliflower
+  Chicken
+  Eggplant (Roumanian)
+  Meat and Boiled Hominy
+  of Fish
+  Peanut and Rice
+  Potato
+  Rice
+  Sweetbread
+  Sweet Potato
+  Veal
+Croutons
+Crullers
+Crumb, Dressing
+Cucumber Salad
+  Fried
+  in Oil
+  Sauce
+  Spiced
+  Stuffed
+Cup Cake
+Currant Float
+Currant Jelly
+Currants
+Currants, Frosted
+Curry Sauce
+Custard, Boiled
+  Cup, for Six
+  Egg
+  Pie
+
+
+*D*
+
+Damson Jam
+Damson Plums, Preserved
+Dandelions
+Date
+  and Fig Sandwiches
+  Cake
+  Macaroons
+  Pudding
+  Stuffed
+  Stuffed with Fondant
+Torte
+Dates, Stuffed with Ginger and Nuts
+Delicious and Nourishing Summer Drink
+Delicious Appetizer
+Delicious Cream Cheese
+Delicious Mustard Pickle
+Dessert with Whipped Cream
+Desserts
+Deviled Brains
+Deviled Eggs with Hot Sauce
+Deviled Tongue Sandwiches
+Dill Pickles for Winter Use
+Dill Pickles, Small
+Dimpes Dampes
+Divinity
+Dobos Torte
+Dominoes
+Dough for Coffee Cake
+Dough for Open-face Pies
+Dough for Schalet
+Doughnuts
+Doughnuts, French
+Drawn Butter, Sauce
+Dressing, Boiled
+Dressings for Salads
+Dried Fruits
+Drop Biscuits
+Duck
+Duck Fat, to Render
+Duck Roast
+Duck a la Mode in Jelly
+Dumplings and Garnishes for Soups
+Dumplings,
+  Apple
+  Boiled Apple
+  Calf's Liver
+  Drop
+  Farina
+  for Cream Soups
+  for Stew
+  Huckleberry
+  Peach
+  Pear
+  Potato
+Dutch Stuffed Monkeys
+
+
+*E*
+
+Early Fall Vegetables, Preserved in Brine
+Egg and Olive Sandwiches
+Egg
+  Appetizer
+  Barley
+  Custard
+  Drop (Einlauf)
+  Dumplings for Soup
+Eggless, Butterless, Milkless Cake
+Eggless Ginger Gems
+Eggless Gingerbread with Cheese
+Egg
+  Marmalade
+  Nog
+  Rarebit
+  Sandwiches
+  Wine, Cold
+  with Tomato
+  Yolks, to Keep
+Eggplant
+  and Baked Tomato
+  Baked
+  Broiled
+  Fried
+  Fried in Oil, Turkish Style
+  Roumanian
+  Salad (Roumanian)
+  Salad, Turkish Style
+Eggs
+  a la Mexicana
+  Baked
+  Baked in Rice
+  Baked with Cheese
+  Baked with Tomatoes
+  Boiled
+  Curried
+  en Marinade
+  Fricasseed
+  Fried
+  Piquant
+  Poached or Dropped
+  Poached in Tomato Sauce
+  Poached with Fried Tomatoes
+  Scalloped
+Scalloped Fleischig
+  Scrambled
+  Scrambled, with Brains
+  Scrambled with Sausage
+  Spanish
+  Stuffed
+  To Preserve
+  with Cream Dressing
+Einlauf, Egg Drop
+Enchiladas
+Entrees
+Erbsen Lievanzen
+
+
+*F*
+
+Farina
+  Pudding, with Peaches
+  Soup
+Farsole
+Farsole Dulce
+Fat, to Render
+Fig and Date Sandwiches
+  Dessert
+  Filling
+  Sandwiches
+  Sauce
+Figs,
+  Pickled
+  Preserved
+  Stuffed
+Filled Butter Cakes
+Filled Lemons
+Filling for Chrimsel
+Finnan Haddie
+Finnan Haddie and Macaroni
+Fish
+  Baked
+  Baked, Turkish Style
+  Boiled
+  Broiled
+  Chowder
+  English Lemon Stewed
+  Filled, Turkish Style
+  Frying
+  Frying, Jewish Method
+  Lemon
+  Marinirte
+  Piquant
+  Roe, Scalloped
+  Salad
+  Salad for Twenty People
+  Sandwiches
+  Sauted
+  Scalloped
+  Stock
+  Sweet and Sour
+  Sweet Sour
+  Sweet Sour, with Wine
+  to Bone
+  to Clean
+  to Open
+  to Skin
+  with Garlic
+  with Horseradish Sauce
+  with Sauerkraut
+Floating Island
+Flour
+  Balls, Boiled with Almonds for Soup
+  Brown, Soup
+  Foods
+Flounders, Baked
+Foam Sauce
+Foam Torte
+Freezing Creams and Water Ices
+French Dressing
+French Pancakes
+French Puffs
+French Prunes in Cognac
+Fritada
+Fritter Batter
+Fritter Beans
+Frosting, Instantaneous
+Frosting, Plain
+Frozen Cream Cheese, with Preserved Figs
+  Custard
+  Desserts
+  Puddings, Directions
+Fruit and Nut Salad
+  Cake
+  Drinks
+  Juices
+  Loaf
+  Punch for Twenty People
+Salad
+  Sauces
+  Sherbets
+  Soup
+  Syrups
+  Tartlets
+  Wheels
+Fruits, Fresh
+Frying, Directions for
+Fudge
+
+
+*G*
+
+Gaenseklein
+Gansleber in Sulz
+Gansleber Puree in Sulz
+Garlic, Sauce
+Garnishes and Dumplings for Soups
+Gefillte Fisch
+Gefillte Fisch with Egg Sauce
+Gefillte Milz (Milt)
+German Hazelnut Torte
+German Pancakes
+German Puffs
+Geroestete Fervelehen
+Geschundene Gans
+Gewetsh (Servian)
+Giblets
+Gingerbread
+Ginger Wafers
+Glace for Candies
+Glueh
+Gluten Gems
+Gold Cake
+Golden Buck
+Goose Cracklings (Grieben)
+  Breast, Roast
+  Fat, to Render
+  Liver
+  Liver Aspic
+  Liver with Glaced Chestnuts
+  Liver with Mushroom Sauce
+  Meat Preserved in Fat
+  Minced, Sandwiches
+  Minced, Hungarian Style
+  Neck, Stuffed
+  Neck, Stuffed, Russian Style
+  Roast
+  Smoked
+  Stewed Piquant
+Gooseberries, Canned
+Gooseberry Relish
+Goulash, Hungarian
+  Russian
+Grafton Cake, Layers and Small Cakes
+Graham Muffins
+Grape Conserve
+  Jelly
+  Pie
+  Preserves
+Grapefruit
+  Cocktail
+  Salad
+Grapes, Spiced
+Grated Apple Pie
+Grated Apple Pudding
+Green Kern Soup
+Green-tree Layer Cakes and Icing
+Griddle Cakes
+Grieben
+Grimslich
+
+
+*H*
+
+Hamburger Steak
+Hard Sauce
+Hash, Baked
+Hasty Pudding
+Hecht (Pickerel)
+Herring, Chopped
+  Chopped, Baked
+  Cream of, Soup, Russian style
+  Marinirte
+  Salad
+  Salt
+  Soused
+  Stuffed
+Hesterliste
+Hickory Nut Macaroons
+Hollandaise Sauce
+Hominy
+Honey Cakes
+Honey Corn Cakes
+Honey Pudding
+Horseradish and Beet Relish
+Horseradish Sauce
+How to Set the Talk for the Seder Service
+Huckleberry Cake
+  Compote
+  Pie
+  Pudding
+Hungarian Almond Cookies
+Hungarian Fruit Salad
+Hungarian Goulash
+Hungarian Vegetable Salad
+Hurry Ups (Oatmeal Cookies)
+Husk Tomatoes, Pickled
+
+
+*I*
+
+Ice-box Cake
+Icing, Boiled
+Icing, Unboiled
+Icings and Fillings for Cakes
+Imberlach
+Imitation Pate de Foi Gras
+Irish Stew
+
+
+*J*
+
+Jellies and Preserves
+  To Cover Jelly Glasses
+  To Test Jelly Made at Home
+Jelly Roll
+Jelly Sauce
+Johnnie Cake
+Julienne Soup
+
+
+*K*
+
+Kaffee Kuchen (Cinnamon)
+Kal Dolmar
+Kale
+Kartoffel Kloesse
+Kedgeree
+Kentucky Chrimsel
+Kimmel Sauce
+Kindel
+Kindlech
+Kirsch Sauce
+Kischkes
+Kischkes, Russian Style
+Knoblauch, Sauce
+Koch Kaese (Boiled Cheese)
+Koenig Kuchen
+Kohl-rabi
+Kohl-rabi with Breast of Lamb
+Kolatchen
+Kraus-gebackenes
+Kremslekh
+Kreplech, Cheese
+Kreplech, Force-meat for
+Kreplech or Butterflies
+Krosphada
+Kugel
+  Apple
+  Kraut
+  Matzoth
+  Noodle
+  Pear
+  Rice
+  Scharfe
+  Shabbas
+
+
+*L*
+
+Lady Fingers
+Lamb and Macaroni
+Lamb, Breast of, with Kohl-rabi
+Lamb Chops
+Lamb Stew (Tocane)
+Lamplich
+Leaf Puffs
+Leberknadel
+Lebkuchen
+Lebkuchen, Old-fashioned
+Leek Soup
+Left-over Meat
+Left-over Cereals
+Lekach
+Lemon Cake
+  Cream Filling
+  Extract
+  Ginger Sherbet
+Ice
+  Jelly for Layer Cake
+  Peel
+  Pie
+  Preserves
+  Puffs
+  Sauce for Puffs
+  Sauce
+  Tart (Fleischig)
+Lemonade, Egg
+  in Large Quantities
+  Maraschino
+  Milk
+  Pineapple
+  Quick
+Lentil, Cream of Soup
+  Sausages
+  Soup
+Lentils, Baked
+Lettuce
+  Boiled
+  Cream of Soup
+  Dressing for
+  Salad
+  Sandwiches
+Lima Bean Salad
+Lima Beans, Green
+Linser Tart
+Linzen (Lentil) Soup
+Linzen, Sweet Sour
+Linzer Torte
+Little French Cakes
+Liver, Kloesse
+Loaf, Cocoanut Cake
+
+
+*M*
+
+Macaroni, Baked with Cheese
+  Boiled
+  Savory
+  with cheese
+Macaroon Island
+  Tarts
+Mackerel, Baked
+  Boiled, Salt
+  Broiled, Salt
+  Salad
+  Salt, Broiled
+Macrotes
+Maitre d'Hotel Butter
+Maitre d'Hotel Sauce
+Mamouras (Turkish)
+Mandel Torte
+Mandelchen
+Maple Bisque
+  Mousse
+  Sugar Icing
+Maraschino Lemonade
+Marble Cake
+Marinirte Fish
+Marmalades--Directions
+Marmelitta
+Marrow Bones
+Marrow Dumplings
+Marshmallow Filling
+Marshmallow Salad
+Matrimonies
+Matzoth Charlotte
+  Dipped in Eggs
+  Eirkuchen
+  Kleis
+  Kleis, Filled
+  Meal Cake
+  Meal Kleis
+  Meal Macaroons
+  Meal Noodles
+  Plum Pudding
+  Scrambled
+  Shalet
+  Spice Cake
+  with Scrambled Eggs
+Mayonnaise Colored
+  Dressing
+  Especially for Salmon
+  of Flounder
+  of Whole Tomatoes
+  White
+  with Whipped Cream
+Meat Chopped, with Raisins (Roumanian)
+  Dressing for Poultry
+  Olives
+Pie
+  Substitutes
+Meats
+Mehlspeise (Flour Foods)
+Melange
+Merber Deck
+Merber Kuchen
+Merber Teig
+Meringue, to Make and Bake
+Milk and Cheese, Soup
+Milk or Cream Soup
+Milk, Clabbered
+Milt, Stewed
+Mina, Turkish
+Mince Pie
+Mint Sauce
+Mirlitious
+Mixed Pickles and Dressing
+Mocha Frosting
+Mocha Mousse
+Mocha Torte
+Mock Cherry Pie
+  Chilli Con Carne
+  Duck
+  Fish Chowder
+  Mince Pie
+  Olives
+  Turtle Soup
+  Whipped Cream Filling
+Mohn Cakes, Small
+  Plaetzchen
+  (Poppy Seed) Roley Poly
+  Wachtel
+Mohntorte
+Mohntorts
+Monterey Salad
+Mother's Delicious Cookies
+Mother's Dill Pickles
+Muffins
+Muffins and Biscuits
+Mulled Wine
+Mulligatawny Soup
+Mushroom and Barley Soup
+Mushroom Catsup
+Mushroom Sauce
+Mushrooms Broiled
+  Creamed
+  Fresh, with Eggs
+  Sauted
+  Scalloped
+Muskmelons
+Muskmelons, Pickled
+Mustard Dressing
+  Pickles
+  Sardine Paste for Sandwiches
+  Sauce
+Mutton Broth
+  Breast of, Stewed with Carrots
+  Chops
+  Curried
+  Roast with Potatoes
+  Stuffed Shoulder
+
+
+*N*
+
+Nahit (Russian Peas)
+Napf Kuchen (Bunt)
+Napkin Pudding
+Neapolitan Jelly
+  Salad
+Nesselrode Pudding
+Niagara Salad
+Noodle Puffs
+  Pudding
+  Soup
+Noodles
+  and Apples
+  and Mushrooms
+  Broad
+  for Soup
+  Milk
+  Scalloped, and Prunes
+  with Butter
+  with Cheese
+Nut Cake
+  Honey Cake
+Nutmeg Cakes (Pfeffermiesse)
+  and Cheese Relish
+  and Raisin Sandwiches
+  Icing
+  Loaf
+Roast
+  Salad
+
+
+*O*
+
+Oatmeal, Cold
+  Cookies
+  Porridge
+  with Cheese
+Okra, Boiled
+  Gumbo (Southern) Soup
+Old-fashioned Hamburger Cookies
+Old-fashioned Molasses Cookies
+Olive Sandwiches
+  Sauce
+Omelet
+  Corn
+  Cheese
+  Herb
+  Rum
+  Souffle
+  Spanish
+  Sweet
+  Sweet Almond
+  Sweet, for One
+  White Sauce
+One-Egg Cake
+Onion, Boiled
+  Chopped, and Chicken Fat
+  Pickled
+  Sauce
+  Scalloped
+  Soup
+Orangeade
+Orange Cake
+  Chips
+  Fritters
+  Ice
+  Icing
+  Marmalade
+Oranges
+Oxtail Soup
+Oxtails, Braised
+Oyster Plant--Salsify
+
+
+*P*
+
+Palestine Soup
+Pancakes, Fritters, etc.
+Paprika Carp
+Parsnips
+Parve Cookie and Pie Dough
+Parve Cookies
+Passover Dishes
+Pea, Dried, Fritters
+  Dried, Soup
+  Green, Puree
+  Green, Soup
+  Puree
+  Split, Soup (Milchig)
+Peas and Carrots
+  Green
+  Green and Pfaervel
+  Green, and Rice
+  Sugar
+Peach Butter
+  Cocktail
+  Compote
+  Cream Pie
+  Cream Tarts
+  Ice Cream
+  Kuchen
+  Pie
+  Pudding
+  Short Cake
+  Syrup
+Peaches
+  Brandied
+  Canned
+  Pickled
+  Preserved
+  Scalloped
+Pears, Canned
+  Brandied
+  Compote of
+  Gingered
+  Pickled
+Pecan Nut Macaroons
+Pepper and Cheese Salad
+  Mangoes
+  Salad
+Peppers, Green
+  Green, Broiled
+Green, for Salad
+  Green, Stuffed with Vegetables
+  Stewed
+  Stuffed
+  Stuffed with Meat
+  Stuffed with Nuts
+  Sweet Green, and Cheese
+Pesach Borsht
+Pesach Cake with Walnuts
+Peter Pan Dessert
+Pfaervel
+  and Green Peas
+  Grated Egg for Soup
+  Fleischig
+Piccalilli
+Pickerel
+Pickle for Salmon
+  Sauce
+Pickles and Relishes
+Pie Crust
+  Fleischig
+  Merber Teig
+Pies and Pastry
+Pigeon Pie
+  Soup
+Pigeons, Nest or Squabs
+Pike with Egg Sauce
+Pilaf
+  (Turkish Style)
+  (Russian Style)
+Pineapple
+  and Banana Cocktail
+  Candied
+  Canned
+  Compote
+  Fritters
+  Ice
+  Ice Cream
+  Pie
+  Preserved
+  Souffle
+Pinoche
+Piquante Fish
+Piquante Sauce
+Pistachio Cream
+Plaetchen
+Plain Bunt
+Plain Wafers
+Plum Conserve
+  Knoedel (Hungarian)
+  Pie
+  Pudding
+  Pudding for Thanksgiving Day
+Plums, Canned
+  Pickled
+  Spiced German
+  Sweet Potatoes and Meat
+Poached Egg Sandwiches
+Pocket Books
+Polenta
+Polish Salad
+Popovers
+Poppy Seed Cookies
+Potato Balls with Parsley
+  Boiled, Pudding
+  Cake
+  Cakes
+  Croquettes
+  Flour Noodles
+  Flour Pudding
+  Flour Sponge Cake
+  Grated Irish, for Soup
+  Marbles
+  Noodles
+  Pancakes
+  Plum Knoedel (Hungarian)
+  Pudding
+  Puff
+  Puff, Bohemian
+  Ribbon
+  Salad
+  Soup
+  Stuffing
+  Surprise
+Potatoes
+  and Corn
+  and Pears
+  au Gratin
+  Baked
+Boiled
+  Boiled in their Jackets
+  Creamed
+  Curried
+  for Twenty People
+  French Fried
+  German Fried
+  Hashed Brown, Lyonnaise
+  (Hungarian Style)
+  Imitation New
+  Mashed
+  New
+  Roast
+  Saratoga Chips
+  Scalloped
+  Stewed
+  Stewed with Onions
+  Stewed, Sour
+  Stuffed
+  with Caraway Seeds
+Poultry
+  to Clean
+  to Dress
+  to Stuff
+Pound Cake
+Prepared Mustard
+Preparing Salt for Freezing Creams
+Preserved Fruit
+Prince Albert Pudding
+Prune and Raisin Pie
+  Custard
+  Fresh, Cake
+  German, Butter
+  Kuchen
+  Pie
+  Pudding
+  Sauce
+  Souffle
+  Whip
+Prunes
+  and Chestnuts
+  Baked
+  Steamed
+  Stewed
+  Stuffed
+  without Sugar
+Pudding a la Grande Belle
+  Sauces
+Puff Paste
+Pumpkin Pie
+Punch Ices
+Purim Cakes
+  Krapfen
+  Puffs
+
+
+*Q*
+
+Queen Bread Pudding
+Queen Fritters
+Queen of Trifles
+Quick Bernaise Sauce
+Quince Cheese
+  Jelly
+Quinces, Canned
+  Brandied
+  Jellied
+  Preserved
+
+
+*R*
+
+Radish Preserves, Russian Style
+Radishes
+Raisin Compote
+  Sauce
+  Stuffing
+  Wine, No. 1
+        No. 2
+Raisins and Chestnuts
+Ramekins of Egg and Cheese
+Raspberry and Currant Jelly
+  Cocktail
+  Ice
+  Jam
+  Jelly
+  Vinegar
+Raspberries
+  and Currants
+  and Currants, Canned
+  Canned
+  Compote of
+Red Mullet in Cases
+Red Pepper Canapes
+Red Raspberry Float
+Redsnapper with Tomato Sauce
+Red Wine Soup
+Rendered Butter
+Rhubarb and Orange Marmalade
+  Baked
+  Canned
+  Canned, Ready for
+  Use
+  Pie
+  Pudding
+  Sauce
+Rice and Cheese
+  and Green Peas
+  and Nut Loaf
+  Baked
+  Boiled
+  Boiled, with Pineapple
+  Broth
+  Custard
+  in Milk
+  Muffins
+  Pancakes or Griddle Cakes
+  Pudding
+  Steamed
+  Sweet
+  with Grated Chocolate
+  with Tomatoes
+Rolls
+  Cinnamon
+  Crescent
+  French
+Rosel, Beet Vinegar
+Rothe Gritze
+Rum Pudding
+Rum Sauce
+Russian Dressing
+  Fish Cakes
+  Fruit Salad
+  Goulash
+  Iced Tea
+  Punch Torte
+  Salad
+  Tea Cakes
+Rye Bread Pudding
+Rye Bread Torte
+Rye Flour Muffins
+
+
+*S*
+
+Sago
+  Pudding with Strawberry Juice
+Salad Dressings
+Salads, Directions for Making
+  Green
+  to Marinate
+Salmon and Brown Bread and Caviar Sandwiches
+  Creamed
+  Cutlet
+  Loaf
+  Salad
+  Sandwiches
+Salsify, Scalloped
+  Oyster Plant
+Salt Pickles
+Salted Almonds
+Salted Peanuts
+Salzgurken
+Sand Torte
+Sandwiches
+Saratoga Chips
+Sardellen
+Sardellen, or Herring Sauce
+Sardine Canapes
+Sardine Sandwiches
+Sauces for Fish and Vegetables
+Sauces for Meats
+Sauerbraten
+Sauerkraut
+  and Brisket of Beef
+  Boiled
+Sauted Corn Meal Mush
+Savarin
+Schalet (Shabbas Soup)
+  Apple, No. 1
+  Apple, No. 2
+  Carrot
+  Noodle
+Potato
+  Seven Layer
+Schnecken
+Schwem Kloesse
+Senfgurken
+Shad, Baked
+Shad Roe
+Shavings
+Sherry Cobbler
+Slaitta (Roumanian)
+Slaw, Cold
+  Cold, Dressing for
+  Hot
+Smelts, Boned, Sauted
+Snip Noodles, Fried
+Snowballs
+Snowflakes
+Soap, to Make
+Soda Cream
+Sole, Fillet of
+Sole with Wine (French Recipe)
+Soup Meats
+Soup Stock, Directions
+  White
+Soups
+Sour Cream Dressing
+  Cream Kolatchen
+  Milk Biscuits
+  Milk Cookies
+  Milk Pancakes
+  Milk Soup
+  Soup (for Purim)
+  Spatzen
+Spaghetti
+Spaghetti and Meat
+Spanish Onion Rarebit
+  Liver
+  Pie
+  Rice
+  Sauce
+Spaetzlen or Spatzen
+Spatzen
+Spice Cake
+Spice Roll
+Spinach
+  Fleischig
+  Soup
+  with Cream Sauce
+Springele
+Sponge Cake
+  Cakes, Small
+  Dumplings
+Squab en Casserole
+Squabs or Nest Pigeons
+  Broiled
+Squash Fritters
+  Stewed
+  Salad (Turkish Style)
+Steamed Berry Pudding
+Steamed Puddings
+Stollen
+Strawberries
+  a la Bridge
+  and Pineapple Preserves
+  Canned
+  in the Sun
+  Preserved
+Strawberry Cocktail
+  Dessert
+  Ice Cream
+  Jelly
+  Pie
+  Sherbet
+  Shortcake with Matzoth Meal
+  Shortcake, Biscuit Dough
+String Bean Salad
+Striped Bass
+Strudel aus Kalbslunge
+  Almond
+  Apple
+  Cabbage
+  Cherry
+  Mandel
+  Quark (Dutch Cheese)
+  Rahm
+  Rice
+Succotash
+Suet Pudding with Pears
+Sugar Cookies
+Sugar Syrup
+Sulz
+Sulze von Kalbsfuessen
+Sunshine Cake
+Sweetbread Salad
+  Saute with Mushrooms
+Sweetbreads
+  Glace; Sauce Jardiniere with Spaghetti
+  Stewed
+Sweet Entree of Ripe Peaches
+Sweet Pickles
+Sweet Potato Pie
+Sweet Potato Pudding
+Sweet Potatoes and Apples
+  Boiled
+  Candied
+  Fried
+  French Fried
+  Plums and Meat
+  Roast
+  Roast with Meat
+Swiss Chard
+Swiss Creamed Fish
+
+
+*T*
+
+Tapioca
+Tapioca Custard
+Tartare Sauce
+Tartlets
+Tea
+Tea Cakes, Russian
+Tea Rolls
+Tea, Russian Style
+Teiglech
+Teufelsgurken
+Time Table for Baking Cakes
+  for Boiling Meats
+  for Boiling Vegetables
+  for Broiling Meats
+  for Canning Vegetables
+  for Roasting Meats
+Tipsy Pudding
+Toast, Buttered
+  Cinnamon, for Tea
+  Milk or Cream
+Toasted Cheese Sandwiches
+Tocane, Lamb Stew
+Tomato, Baked with Eggplant
+  Catsup
+  Cream of
+  Custards
+  Green, Pickle
+  Green or Yellow Plum, Preserves
+  Puree
+  Salad (French Dressing)
+  Sauce
+  Sauce (Chilli)
+  Soup
+  Soup with Rice
+Tomatoes,
+  Canned, Stewed
+  Creole
+  Eggs and Cheese, Hungarian Style
+  Green Dill
+  Fried
+  Fried Green
+  Ripe
+  Scalloped
+  Stewed
+  Stuffed
+  Stuffed, Cheese Salad
+  Stuffed, Salad
+  with Rice
+  Yellow, Stuffed
+Tongue,
+  Boiled (Sweet and Sour)
+  Filled
+  Pickled Beef
+  Sandwiches
+  Smoked
+  Smothered
+Topfa Dalkeln (Cheese Cakes)
+Tripe a la Creole
+Tripe, Family Style
+Trout, Boiled
+Tscholnt (Shabbas Soup)
+Tchorba (Turkish Scrap)
+Tsimess
+Turkey, Roast
+  Neck, Stuffed Turkish
+  Style
+  Soup
+Turnip Soup
+Turnips
+  Boiled
+  Hashed
+Tutti-Frutti
+Tutti-Frutti Ice Cream
+
+
+*U*
+
+Ueberschlagene Matzoth
+Unfermented Grape Juice
+Utensils for Jelly Making
+
+
+*V*
+
+Vanilla Cookies
+  Extract
+  Ice Cream
+  Sauce
+Veal, Breast of, Roasted
+  Fricasseed, with Cauliflower
+  Loaf
+  Roast
+  Salad
+  Sandwiches
+  Shoulder or Neck, Hungarian Style
+  Soup
+  Stewed
+  Stuffed Shoulder of
+  Sweetbreads, Fried
+Vegetable Fritters
+  Hash
+  Meat Pie
+  Soup
+  Soup (Milchig)
+Vegetables
+  Directions for Canning
+  General Remarks
+Vienna Pastry for Kipfel
+Vienna Prater Cake
+Vienna Sausage
+Vinegar Pie
+Vinaigrette Sauce
+
+
+*W*
+
+Waffles, One-Egg
+Waffles, Three-Egg
+Waldorf Salad
+Walnut Macaroons
+Walnut Torte
+Water-Lily Salad
+Watermelon Pickle
+  Sherbet
+Watermelons
+Wedding Cake
+Welsh Rarebit
+Wheat Cereals
+Wheat Muffins
+Whipped Cream
+Whipped Cream Pie
+White Cake
+  Caviar
+  Fondant
+  Sauce (for Vegetables)
+Wiener Braten (Vienna Roast)
+  Kartoffel Kloesse
+  Kipfel
+  Studenten Kipfel
+Windbeutel
+Wine Sauce
+Winter Jelly
+
+
+*Y*
+
+Yeast
+  Home-made
+  Kranz
+Yom-Tov Soup
+
+
+*Z*
+
+Zuemimo Sauce
+Zwieback
+  Anise
+  Torte
+Zwiebel Matzoth
+Zwiebel Platz
+
+
+
+*TABLE OF WEIGHTS AND MEASURES*
+
+All measurements should be made level.
+
+ 2 gills                      =   1 cup
+ 2 cups                       =   1 pint
+ 2 pints                      =   1 quart
+ 4 quarts                     =   1 gallon
+16 ounces                     =   1 pound
+ 8 quarts                     =   1 peck
+ 4 pecks                      =   1 bushel
+60 drops                      =   1 teaspoon
+ 4 saltspoons                 =   1 teaspoon
+ 3 teaspoons                  =   1 tablespoon
+ 4 tablespoons                = 1/4 cup
+ 4 tablespoons                =   1 wine-glass
+ 2 tablespoons of butter,
+    sugar, salt               =   1 ounce
+ 4 tablespoons of flour       =   1 ounce
+16 tablespoons                =   1 cup
+ 4 cups of flour              =   1 pound
+ 2 cups of solid butter       =   1 pound
+ 2 cups of granulated sugar   =   1 pound
+ 3 cups of corn meal          =   1 pound
+ 2-2/3 cups of powdered sugar =   1 pound
+ 2-2/3 cups of brown sugar    =   1 pound
+ 2 cups of solid meat         =   1 pound
+ 1 cup of shelled almonds     = 1/4 pound
+ 1 cup of raisins or currants =   6 ounces
+ 1 cup of cornstarch          = 1/4 pound
+10 unbroken hen's eggs        =   1 pound
+Butter, size of an egg        =   2 ounces
+
+*MEASUREMENT OF FOOD MATERIALS*
+
+The success of a recipe is often due to exactness in measuring
+ingredients, as well as to the care with which directions are followed.
+
+The recipes in this book have been compiled in accordance with the Table
+of Standard Measurements, which is generally followed by expert cooks.
+Experienced cooks can measure by sight, but those less expert need
+definite guides. The Table of Weights and Measures will be found on the
+inside front cover.
+
+Dry ingredients, such as flour, sugar, spices and soda, should be sifted
+before measuring. Sift lightly into the bowl, dip the spoon into it,
+lift it slightly heaped, and then _level_ it by sliding the edge of a
+knife across the top of the spoon. Do not level by pressing it.
+
+To measure one-half spoonful, fill and level the spoon, then divide in
+halves, _lengthwise_; for quarter-spoonfuls, cut the halves crosswise.
+
+A cupful is an _even_ cup, leveled off, _not_ shaken down. Accurate
+portions of the cup may be found by using the special measuring cups,
+with thirds and fourths indicated.
+
+The tablespoons, dessert and teaspoons used in measuring, should be of
+the regulation sizes, made of silver. The cup should be the regulation
+half-pint cup. These cups can be had in glass, tin, granite and aluminum
+ware; the measuring spoons (all sizes) in aluminum ware.
+
+A spoonful of liquid is a spoon filled to the brim.
+
+A tablespoon of melted butter should be measured _after_ melting.
+
+A spoonful of butter, melted, should be measured _before_ melting.
+
+
+
+
+
+End of the Project Gutenberg EBook of The International Jewish Cook Book
+by Florence Kreisler Greenbaum
+
+*** END OF THIS PROJECT GUTENBERG EBOOK THE INTERNATIONAL JEWISH COOK BOOK ***
+
+***** This file should be named 12350.txt or 12350.zip *****
+This and all associated files of various formats will be found in:
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+Produced by Paul Murray, Sander van Rijnswou and PG Distributed
+Proofreaders. Produced from images from Feeding America: The Historic
+American Cookbook Project at Michigan State University
+(http://digital.lib.msu.edu/cookbooks/index.cfm)
+
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