path: root/old/12350.txt

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:
        https://www.gutenberg.org/1/2/3/5/12350/

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)


Updated editions will replace the previous one--the old editions
will be renamed.

Creating the works from public domain print editions means that no
one owns a United States copyright in these works, so the Foundation
(and you!) can copy and distribute it in the United States without
permission and without paying copyright royalties.  Special rules,
set forth in the General Terms of Use part of this license, apply to
copying and distributing Project Gutenberg-tm electronic works to
protect the PROJECT GUTENBERG-tm concept and trademark.  Project
Gutenberg is a registered trademark, and may not be used if you
charge for the eBooks, unless you receive specific permission.  If you
do not charge anything for copies of this eBook, complying with the
rules is very easy.  You may use this eBook for nearly any purpose
such as creation of derivative works, reports, performances and
research.  They may be modified and printed and given away--you may do
practically ANYTHING with public domain eBooks.  Redistribution is
subject to the trademark license, especially commercial
redistribution.



*** START: FULL LICENSE ***

THE FULL PROJECT GUTENBERG LICENSE
PLEASE READ THIS BEFORE YOU DISTRIBUTE OR USE THIS WORK

To protect the Project Gutenberg-tm mission of promoting the free
distribution of electronic works, by using or distributing this work
(or any other work associated in any way with the phrase "Project
Gutenberg"), you agree to comply with all the terms of the Full Project
Gutenberg-tm License (available with this file or online at
https://gutenberg.org/license).


Section 1.  General Terms of Use and Redistributing Project Gutenberg-tm
electronic works

1.A.  By reading or using any part of this Project Gutenberg-tm
electronic work, you indicate that you have read, understand, agree to
and accept all the terms of this license and intellectual property
(trademark/copyright) agreement.  If you do not agree to abide by all
the terms of this agreement, you must cease using and return or destroy
all copies of Project Gutenberg-tm electronic works in your possession.
If you paid a fee for obtaining a copy of or access to a Project
Gutenberg-tm electronic work and you do not agree to be bound by the
terms of this agreement, you may obtain a refund from the person or
entity to whom you paid the fee as set forth in paragraph 1.E.8.

1.B.  "Project Gutenberg" is a registered trademark.  It may only be
used on or associated in any way with an electronic work by people who
agree to be bound by the terms of this agreement.  There are a few
things that you can do with most Project Gutenberg-tm electronic works
even without complying with the full terms of this agreement.  See
paragraph 1.C below.  There are a lot of things you can do with Project
Gutenberg-tm electronic works if you follow the terms of this agreement
and help preserve free future access to Project Gutenberg-tm electronic
works.  See paragraph 1.E below.

1.C.  The Project Gutenberg Literary Archive Foundation ("the Foundation"
or PGLAF), owns a compilation copyright in the collection of Project
Gutenberg-tm electronic works.  Nearly all the individual works in the
collection are in the public domain in the United States.  If an
individual work is in the public domain in the United States and you are
located in the United States, we do not claim a right to prevent you from
copying, distributing, performing, displaying or creating derivative
works based on the work as long as all references to Project Gutenberg
are removed.  Of course, we hope that you will support the Project
Gutenberg-tm mission of promoting free access to electronic works by
freely sharing Project Gutenberg-tm works in compliance with the terms of
this agreement for keeping the Project Gutenberg-tm name associated with
the work.  You can easily comply with the terms of this agreement by
keeping this work in the same format with its attached full Project
Gutenberg-tm License when you share it without charge with others.

1.D.  The copyright laws of the place where you are located also govern
what you can do with this work.  Copyright laws in most countries are in
a constant state of change.  If you are outside the United States, check
the laws of your country in addition to the terms of this agreement
before downloading, copying, displaying, performing, distributing or
creating derivative works based on this work or any other Project
Gutenberg-tm work.  The Foundation makes no representations concerning
the copyright status of any work in any country outside the United
States.

1.E.  Unless you have removed all references to Project Gutenberg:

1.E.1.  The following sentence, with active links to, or other immediate
access to, the full Project Gutenberg-tm License must appear prominently
whenever any copy of a Project Gutenberg-tm work (any work on which the
phrase "Project Gutenberg" appears, or with which the phrase "Project
Gutenberg" is associated) is accessed, displayed, performed, viewed,
copied or distributed:

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

1.E.2.  If an individual Project Gutenberg-tm electronic work is derived
from the public domain (does not contain a notice indicating that it is
posted with permission of the copyright holder), the work can be copied
and distributed to anyone in the United States without paying any fees
or charges.  If you are redistributing or providing access to a work
with the phrase "Project Gutenberg" associated with or appearing on the
work, you must comply either with the requirements of paragraphs 1.E.1
through 1.E.7 or obtain permission for the use of the work and the
Project Gutenberg-tm trademark as set forth in paragraphs 1.E.8 or
1.E.9.

1.E.3.  If an individual Project Gutenberg-tm electronic work is posted
with the permission of the copyright holder, your use and distribution
must comply with both paragraphs 1.E.1 through 1.E.7 and any additional
terms imposed by the copyright holder.  Additional terms will be linked
to the Project Gutenberg-tm License for all works posted with the
permission of the copyright holder found at the beginning of this work.

1.E.4.  Do not unlink or detach or remove the full Project Gutenberg-tm
License terms from this work, or any files containing a part of this
work or any other work associated with Project Gutenberg-tm.

1.E.5.  Do not copy, display, perform, distribute or redistribute this
electronic work, or any part of this electronic work, without
prominently displaying the sentence set forth in paragraph 1.E.1 with
active links or immediate access to the full terms of the Project
Gutenberg-tm License.

1.E.6.  You may convert to and distribute this work in any binary,
compressed, marked up, nonproprietary or proprietary form, including any
word processing or hypertext form.  However, if you provide access to or
distribute copies of a Project Gutenberg-tm work in a format other than
"Plain Vanilla ASCII" or other format used in the official version
posted on the official Project Gutenberg-tm web site (www.gutenberg.org),
you must, at no additional cost, fee or expense to the user, provide a
copy, a means of exporting a copy, or a means of obtaining a copy upon
request, of the work in its original "Plain Vanilla ASCII" or other
form.  Any alternate format must include the full Project Gutenberg-tm
License as specified in paragraph 1.E.1.

1.E.7.  Do not charge a fee for access to, viewing, displaying,
performing, copying or distributing any Project Gutenberg-tm works
unless you comply with paragraph 1.E.8 or 1.E.9.

1.E.8.  You may charge a reasonable fee for copies of or providing
access to or distributing Project Gutenberg-tm electronic works provided
that

- You pay a royalty fee of 20% of the gross profits you derive from
     the use of Project Gutenberg-tm works calculated using the method
     you already use to calculate your applicable taxes.  The fee is
     owed to the owner of the Project Gutenberg-tm trademark, but he
     has agreed to donate royalties under this paragraph to the
     Project Gutenberg Literary Archive Foundation.  Royalty payments
     must be paid within 60 days following each date on which you
     prepare (or are legally required to prepare) your periodic tax
     returns.  Royalty payments should be clearly marked as such and
     sent to the Project Gutenberg Literary Archive Foundation at the
     address specified in Section 4, "Information about donations to
     the Project Gutenberg Literary Archive Foundation."

- You provide a full refund of any money paid by a user who notifies
     you in writing (or by e-mail) within 30 days of receipt that s/he
     does not agree to the terms of the full Project Gutenberg-tm
     License.  You must require such a user to return or
     destroy all copies of the works possessed in a physical medium
     and discontinue all use of and all access to other copies of
     Project Gutenberg-tm works.

- You provide, in accordance with paragraph 1.F.3, a full refund of any
     money paid for a work or a replacement copy, if a defect in the
     electronic work is discovered and reported to you within 90 days
     of receipt of the work.

- You comply with all other terms of this agreement for free
     distribution of Project Gutenberg-tm works.

1.E.9.  If you wish to charge a fee or distribute a Project Gutenberg-tm
electronic work or group of works on different terms than are set
forth in this agreement, you must obtain permission in writing from
both the Project Gutenberg Literary Archive Foundation and Michael
Hart, the owner of the Project Gutenberg-tm trademark.  Contact the
Foundation as set forth in Section 3 below.

1.F.

1.F.1.  Project Gutenberg volunteers and employees expend considerable
effort to identify, do copyright research on, transcribe and proofread
public domain works in creating the Project Gutenberg-tm
collection.  Despite these efforts, Project Gutenberg-tm electronic
works, and the medium on which they may be stored, may contain
"Defects," such as, but not limited to, incomplete, inaccurate or
corrupt data, transcription errors, a copyright or other intellectual
property infringement, a defective or damaged disk or other medium, a
computer virus, or computer codes that damage or cannot be read by
your equipment.

1.F.2.  LIMITED WARRANTY, DISCLAIMER OF DAMAGES - Except for the "Right
of Replacement or Refund" described in paragraph 1.F.3, the Project
Gutenberg Literary Archive Foundation, the owner of the Project
Gutenberg-tm trademark, and any other party distributing a Project
Gutenberg-tm electronic work under this agreement, disclaim all
liability to you for damages, costs and expenses, including legal
fees.  YOU AGREE THAT YOU HAVE NO REMEDIES FOR NEGLIGENCE, STRICT
LIABILITY, BREACH OF WARRANTY OR BREACH OF CONTRACT EXCEPT THOSE
PROVIDED IN PARAGRAPH F3.  YOU AGREE THAT THE FOUNDATION, THE
TRADEMARK OWNER, AND ANY DISTRIBUTOR UNDER THIS AGREEMENT WILL NOT BE
LIABLE TO YOU FOR ACTUAL, DIRECT, INDIRECT, CONSEQUENTIAL, PUNITIVE OR
INCIDENTAL DAMAGES EVEN IF YOU GIVE NOTICE OF THE POSSIBILITY OF SUCH
DAMAGE.

1.F.3.  LIMITED RIGHT OF REPLACEMENT OR REFUND - If you discover a
defect in this electronic work within 90 days of receiving it, you can
receive a refund of the money (if any) you paid for it by sending a
written explanation to the person you received the work from.  If you
received the work on a physical medium, you must return the medium with
your written explanation.  The person or entity that provided you with
the defective work may elect to provide a replacement copy in lieu of a
refund.  If you received the work electronically, the person or entity
providing it to you may choose to give you a second opportunity to
receive the work electronically in lieu of a refund.  If the second copy
is also defective, you may demand a refund in writing without further
opportunities to fix the problem.

1.F.4.  Except for the limited right of replacement or refund set forth
in paragraph 1.F.3, this work is provided to you 'AS-IS' WITH NO OTHER
WARRANTIES OF ANY KIND, EXPRESS OR IMPLIED, INCLUDING BUT NOT LIMITED TO
WARRANTIES OF MERCHANTIBILITY OR FITNESS FOR ANY PURPOSE.

1.F.5.  Some states do not allow disclaimers of certain implied
warranties or the exclusion or limitation of certain types of damages.
If any disclaimer or limitation set forth in this agreement violates the
law of the state applicable to this agreement, the agreement shall be
interpreted to make the maximum disclaimer or limitation permitted by
the applicable state law.  The invalidity or unenforceability of any
provision of this agreement shall not void the remaining provisions.

1.F.6.  INDEMNITY - You agree to indemnify and hold the Foundation, the
trademark owner, any agent or employee of the Foundation, anyone
providing copies of Project Gutenberg-tm electronic works in accordance
with this agreement, and any volunteers associated with the production,
promotion and distribution of Project Gutenberg-tm electronic works,
harmless from all liability, costs and expenses, including legal fees,
that arise directly or indirectly from any of the following which you do
or cause to occur: (a) distribution of this or any Project Gutenberg-tm
work, (b) alteration, modification, or additions or deletions to any
Project Gutenberg-tm work, and (c) any Defect you cause.


Section  2.  Information about the Mission of Project Gutenberg-tm

Project Gutenberg-tm is synonymous with the free distribution of
electronic works in formats readable by the widest variety of computers
including obsolete, old, middle-aged and new computers.  It exists
because of the efforts of hundreds of volunteers and donations from
people in all walks of life.

Volunteers and financial support to provide volunteers with the
assistance they need, is critical to reaching Project Gutenberg-tm's
goals and ensuring that the Project Gutenberg-tm collection will
remain freely available for generations to come.  In 2001, the Project
Gutenberg Literary Archive Foundation was created to provide a secure
and permanent future for Project Gutenberg-tm and future generations.
To learn more about the Project Gutenberg Literary Archive Foundation
and how your efforts and donations can help, see Sections 3 and 4
and the Foundation web page at https://www.pglaf.org.


Section 3.  Information about the Project Gutenberg Literary Archive
Foundation

The Project Gutenberg Literary Archive Foundation is a non profit
501(c)(3) educational corporation organized under the laws of the
state of Mississippi and granted tax exempt status by the Internal
Revenue Service.  The Foundation's EIN or federal tax identification
number is 64-6221541.  Its 501(c)(3) letter is posted at
https://pglaf.org/fundraising.  Contributions to the Project Gutenberg
Literary Archive Foundation are tax deductible to the full extent
permitted by U.S. federal laws and your state's laws.

The Foundation's principal office is located at 4557 Melan Dr. S.
Fairbanks, AK, 99712., but its volunteers and employees are scattered
throughout numerous locations.  Its business office is located at
809 North 1500 West, Salt Lake City, UT 84116, (801) 596-1887, email
business@pglaf.org.  Email contact links and up to date contact
information can be found at the Foundation's web site and official
page at https://pglaf.org

For additional contact information:
     Dr. Gregory B. Newby
     Chief Executive and Director
     gbnewby@pglaf.org

Section 4.  Information about Donations to the Project Gutenberg
Literary Archive Foundation

Project Gutenberg-tm depends upon and cannot survive without wide
spread public support and donations to carry out its mission of
increasing the number of public domain and licensed works that can be
freely distributed in machine readable form accessible by the widest
array of equipment including outdated equipment.  Many small donations
($1 to $5,000) are particularly important to maintaining tax exempt
status with the IRS.

The Foundation is committed to complying with the laws regulating
charities and charitable donations in all 50 states of the United
States.  Compliance requirements are not uniform and it takes a
considerable effort, much paperwork and many fees to meet and keep up
with these requirements.  We do not solicit donations in locations
where we have not received written confirmation of compliance.  To
SEND DONATIONS or determine the status of compliance for any
particular state visit https://pglaf.org

While we cannot and do not solicit contributions from states where we
have not met the solicitation requirements, we know of no prohibition
against accepting unsolicited donations from donors in such states who
approach us with offers to donate.

International donations are gratefully accepted, but we cannot make
any statements concerning tax treatment of donations received from
outside the United States.  U.S. laws alone swamp our small staff.

Please check the Project Gutenberg Web pages for current donation
methods and addresses.  Donations are accepted in a number of other
ways including including checks, online payments and credit card
donations.  To donate, please visit: https://pglaf.org/donate


Section 5.  General Information About Project Gutenberg-tm electronic
works.

Professor Michael S. Hart was the originator of the Project Gutenberg-tm
concept of a library of electronic works that could be freely shared
with anyone.  For thirty years, he produced and distributed Project
Gutenberg-tm eBooks with only a loose network of volunteer support.

Project Gutenberg-tm eBooks are often created from several printed
editions, all of which are confirmed as Public Domain in the U.S.
unless a copyright notice is included.  Thus, we do not necessarily
keep eBooks in compliance with any particular paper edition.

Each eBook is in a subdirectory of the same number as the eBook's
eBook number, often in several formats including plain vanilla ASCII,
compressed (zipped), HTML and others.

Corrected EDITIONS of our eBooks replace the old file and take over
the old filename and etext number.  The replaced older file is renamed.
VERSIONS based on separate sources are treated as new eBooks receiving
new filenames and etext numbers.

Most people start at our Web site which has the main PG search facility:

     https://www.gutenberg.org

This Web site includes information about Project Gutenberg-tm,
including how to make donations to the Project Gutenberg Literary
Archive Foundation, how to help produce our new eBooks, and how to
subscribe to our email newsletter to hear about new eBooks.

EBooks posted prior to November 2003, with eBook numbers BELOW #10000,
are filed in directories based on their release date.  If you want to
download any of these eBooks directly, rather than using the regular
search system you may utilize the following addresses and just
download by the etext year.

     https://www.gutenberg.org/etext06

    (Or /etext 05, 04, 03, 02, 01, 00, 99,
     98, 97, 96, 95, 94, 93, 92, 92, 91 or 90)

EBooks posted since November 2003, with etext numbers OVER #10000, are
filed in a different way.  The year of a release date is no longer part
of the directory path.  The path is based on the etext number (which is
identical to the filename).  The path to the file is made up of single
digits corresponding to all but the last digit in the filename.  For
example an eBook of filename 10234 would be found at:

     https://www.gutenberg.org/1/0/2/3/10234

or filename 24689 would be found at:
     https://www.gutenberg.org/2/4/6/8/24689

An alternative method of locating eBooks:
     https://www.gutenberg.org/GUTINDEX.ALL