initial commit of ebook 17438HEADmain

17 files changed, 75120 insertions, 0 deletions

diff --git a/.gitattributes b/.gitattributes
new file mode 100644
index 0000000..6833f05
--- /dev/null
+++ b/.gitattributes
@@ -0,0 +1,3 @@
+* text=auto
+*.txt text
+*.md text
diff --git a/17438-8.txt b/17438-8.txt
new file mode 100644
index 0000000..9a3470e
--- /dev/null
+++ b/17438-8.txt
@@ -0,0 +1,24026 @@
+The Project Gutenberg EBook of Mrs. Wilson's Cook Book, by Mary A. Wilson
+
+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: Mrs. Wilson's Cook Book
+       Numerous New Recipes Based on Present Economic Conditions
+
+Author: Mary A. Wilson
+
+Release Date: January 1, 2006 [EBook #17438]
+
+Language: English
+
+Character set encoding: ISO-8859-1
+
+*** START OF THIS PROJECT GUTENBERG EBOOK MRS. WILSON'S COOK BOOK ***
+
+
+
+
+Produced by Bethanne M. Simms, William Flis, and the Online
+Distributed Proofreading Team at http://www.pgdp.net
+
+
+
+
+
+  Transcriber's Note: The measure of one-half cup of nutmeg in the
+  recipe for Caramel Pudding on p. 236 is undoubtedly an error.
+  One-half teaspoon would likely seem the correct amount.
+
+
+MRS. WILSON'S COOK BOOK
+
+NUMEROUS NEW RECIPES BASED ON PRESENT ECONOMIC CONDITIONS
+
+
+BY
+
+MRS. MARY A. WILSON
+
+(MRS. WILSON'S COOKING SCHOOL, PHILADELPHIA)
+
+
+FORMERLY QUEEN VICTORIA'S CUISINIERE AND INSTRUCTOR DOMESTIC SCIENCE,
+UNIVERSITY OF VIRGINIA SUMMER SCHOOL, CHARLOTTEVILLE, VIRGINIA
+
+
+INSTRUCTOR OF COOKING FOR THE U.S. NAVY
+
+
+THIRD PRINTING
+
+
+PHILADELPHIA AND LONDON J.B. LIPPINCOTT COMPANY
+
+
+
+
+[Illustration: MRS. M.A. WILSON IN HER OWN WELL-EQUIPPED KITCHEN]
+
+
+
+
+COPYRIGHT, 1920, BY J.B. LIPPINCOTT COMPANY
+
+
+PRINTED BY J.B. LIPPINCOTT COMPANY AT THE WASHINGTON SQUARE PRESS
+PHILADELPHIA, U.S.A.
+
+
+
+
+TO MY FAMILY FOR THEIR UNTIRING EFFORTS IN BEHALF OF THIS BOOK
+
+
+
+
+PREFACE
+
+
+The influence of well-cooked, palatable food upon the health and
+general well-being of the family is as certain as that of changes of
+temperature and more serious in its consequences for lasting good or
+ill.
+
+The sage old saying "Tell me what you eat and I will tell you what you
+are" is as full of the "pith o' sense" to-day as in ye days of long
+ago, for food either makes us physically fit and fully efficient, or
+miserable failures with physical complications that keep us constantly
+in the physician's hands.
+
+The vital essences of that which we prepare for eating are "medicinal
+messengers" bearing light to the eye, vigor to the limb, beauty to the
+cheek and alertness to the brain, as vitamines, or distorted in the
+misdirected process are the harsh heralds of pain and debility to the
+human system. How great then is the influence of the one who prepares
+it!
+
+Influence, according to astrology, was "a power or virtue flowing from
+the planets upon men and things," but from the kitchen, as a sun and
+heat centre, there truly flows a planetary influence that makes or
+mars us.
+
+Scientific cooking means the elimination of waste, the preservation
+of edible resources and conservation of their potential energy through
+the preparation of attractive, vitalizing food with minimum cost and
+labor, thus providing in wide, deep measure, for harmony, personal
+comfort and domestic peace.
+
+The preface of a book is too often a flat, spiritless excuse for
+offering it to the public instead of being a hearty announcement in
+welcome terms of the arrival of a much-desired provision for a real
+need, so I will come to the essential point at once by saying that
+gathered here, in these pages, are my best recipes, truly "tried in
+the fire," the actual working results of many years' teaching and
+lecturing, brought "up to the minute" in the interests of that
+exacting domestic economy now, as rarely before, imperative in its
+demands.
+
+It will also be noted that the heavy cook-book style is not used
+here but the recipes are presented as if housewife and author
+were conversing upon the dish in question, and to her I will say:
+economical, palatable food is within your reach if you will discard
+the ideas and methods of long ago. Remember, you would not prefer to
+ride in a horse car, as a means of conveyance, so why use the recipes
+of those days?
+
+The capable housewife, whose busy hands bake bread, cake and pastry,
+spreads forth to the community an influence that is priceless, a
+largesse not of festal day, holy day, or holiday, but thrice daily,
+wholesome and welcome as spring's first sunbeam and precious to every
+home so blessed, ever growing and radiating. May this book help in
+that growth and a greater radiation!
+
+THE AUTHOR
+
+
+
+
+MRS. WILSON'S COOK BOOK
+
+
+Bread, the staff of life, must be palatable and good if we are to be
+satisfied with it when we eat.
+
+Can you think of anything that will spoil a meal more quickly than
+poor, over moist, doughy or heavy bread?
+
+Bread may truly be called the staff of life, as it will maintain life
+longer than any other single food.
+
+Yet many women think bread-making is a simple task; that the
+ingredients can be thrown together helter-skelter and good results
+obtained; or that any kind of flour will make good bread. This is
+a great mistake. To make good palatable bread it requires good
+materials, a reasonable amount of care and attention. But first of all
+must come the knowledge of the flour.
+
+A good blend of hard winter flour is necessary and it can easily be
+tested by pressing a small quantity of it in the hand; if the flour
+is good, it will retain the shape of the hand. Graham or whole wheat
+flour and rye flours can be used for variety and to advantage in
+making bread.
+
+Other cereal flours do not contain gluten to allow them to be used
+alone for making the yeast-raised breads. Keep this in mind and thus
+prevent failures. The yeast is a single-cell plant and must be given
+the proper temperature, moisture and food for its successful growth.
+When this is supplied, each little cell multiples a thousand times,
+thus pushing and stretching the dough. This makes it rise or become
+light.
+
+
+WHY DOUGH FALLS
+
+When the yeast cells have absorbed or consumed all the food that they
+can obtain from the sugar, flour, etc., the dough will recede or fall.
+Now, if the dough is carefully handled at a given time, this will not
+take place, and so for this reason the dough is permitted to stand
+only for a given length of time before it is worked and then placed in
+the pans.
+
+Few utensils will be required for making bread, but they must be
+scrupulously clean, if the bread is to have a good flavor. Potatoes
+and other cooked cereals may be used with good results. Compressed
+yeast will give the best results, and either the sponge or straight
+dough method may be used.
+
+Bread made by the sponge method will require a longer time to make
+than the bread that is made by the straight dough method. Sponge dough
+consists of setting the sponge and letting it rise until it drops
+back, usually in two and one-half hours, and then adding sufficient
+flour to make a dough that can easily be handled.
+
+The straight dough method consists of making a dough at the start. To
+make bread successfully, do not set the dough over the range, do not
+set it on the radiators and do not place it where it will be in a
+draft, to rise. Cold chills the dough and retards the yeast. Yeast
+grows successfully only in a warm moist temperature from 80 to 85
+degrees Fahrenheit.
+
+
+DOUGH BOX
+
+I would like to tell the housewife about a dough box that I have found
+to work very successfully. The baker's success in making bread is
+founded on the fact that he can regulate the temperature of his shop
+and thus prevent drafts from chilling the dough. This box is just an
+ordinary cracker box with the lid hinged on it. It is then lined with
+thick asbestos paper on the inside and then covered with oilcloth
+on the outside. The bowl with the dough is then placed in the box to
+retain its temperature and to be free from drafts while it rises. In
+cold weather this box can be heated by placing a warm iron in it when
+starting to mix the dough, and then removing the iron before placing
+the dough in the box. This box will easily pay for the time and cost
+in a few weeks, and then, too, it will prevent failure.
+
+Now to get the proper temperature--always use a thermometer. Remember
+that you cannot successfully gauge the correct temperature of liquids
+that are used for making bread by testing with the finger or by
+testing them from the spoon. Any plain thermometer that can be found
+in the house will do for this work. Scrub it with soda and water to
+remove the paint. Remember, in cold weather to heat the mixing bowl.
+See that the flour is not lower than 65 degrees Fahrenheit.
+
+All water or half water and milk may be used in making bread. When the
+milk is used it must be scalded and then allowed to cool. Evaporated
+or condensed milk does not require scalding. Simply add the hot water
+to acquire the proper temperature.
+
+
+POINTS THAT WILL MAKE FOR SUCCESSFUL BAKING
+
+Earthen mixing bowls or clean cedar pails make the best utensils to
+set the bread dough in. These utensils will retain the heat and are
+easy to clean, and when they are closely covered, prevent a hard crust
+from forming on the dough.
+
+Do not fail to give the dough plenty of proof--that is, let it rise
+for a sufficient length of time as given in the recipes.
+
+Use a good grade of blended flour.
+
+Use the ball of the hand, near the wrist, to knead and work the dough.
+Kneading is most important and should be thoroughly done. Do not be
+afraid of hurting the dough; you can handle it as roughly as you like.
+Heavy, active kneading distributes the yeast organisms and develops
+the elasticity of the gluten and gives body and strength to the dough.
+
+Now, a word about the baking. Bread is baked to kill the fermentation
+and to hold the glutinous walls of the dough in place and to cook the
+starch and thus make it palatable and easy to digest.
+
+An oven 350 degrees Fahrenheit is necessary. Do not have it any hotter
+than this. Too much heat browns the loaf before it has time to bake in
+the centre.
+
+
+SALT
+
+Salt controls the action of the yeast. It also retards or delays the
+proper fermentation if too large an amount of it is used. Then again,
+if not enough salt is added to the mix, the yeast becomes too active
+and thus produces an overlight loaf of bread. One ounce of salt to
+each quart of liquid in summer, and three-fourths of an ounce in
+winter will give the best results to the home baker.
+
+
+BAKING THE BREAD
+
+Now turn on a moulding board and cut into five parts or loaves. Allow
+about nineteen ounces to each loaf. Take the dough up between the
+hands and work into a round ball. Place on the moulding board and
+cover for ten minutes. Now with the palm of the hand flatten out the
+dough and then fold halfway over, pounding well with the hand. Now,
+take the dough between the hands and stretch out, knocking it against
+the moulding board, fold in the ends and shape into loaves. Place
+in well-greased pans and brush the top of each loaf with shortening.
+Cover and let raise for 45 minutes. Bake in a hot oven for 45 minutes
+and brush with shortening when removing from the oven. Let cool and
+then the bread is ready to use.
+
+
+SPONGE METHOD
+
+Generally speaking, the sponge method produces a lighter and whiter
+loaf than the bread made by the straight dough method. Bread made by
+the straight dough method has the advantage over bread made by the
+sponge method in flavor, texture and keeping qualities.
+
+
+SPONGE METHOD
+
+  One quart of water or half water and half milk, 80 degrees
+          Fahrenheit.
+  Two yeast cakes,
+  Two and one-half quarts or two and one-half pounds of flour,
+  One ounce of sugar.
+
+Dissolve the sugar and yeast in the water and add the flour. Beat to
+thoroughly blend and then set aside to raise for three hours, then add
+
+  One ounce of salt,
+  One and one-half ounces of shortening,
+  One and one-half quarts or one and one-half pounds of flour.
+
+Work to a smooth elastic dough. This takes usually about ten minutes,
+after the flour is worked into the dough. Place in a greased bowl
+and then turn over the dough to coat with shortening. This prevents a
+crust from forming on the dough. Set aside to raise for two hours and
+then pull the sides down to the centre of the dough and punch down.
+Turn the dough over and let raise for one and one-quarter hours.
+
+
+THE CARE OF THE BREAD AFTER BAKING
+
+The jar, crock or box in which the bread is kept should be
+scrupulously clean. It should be scalded and aired one day every week
+in winter and three times weekly during the spring, summer and early
+fall. Keep the fact in mind that the bread kept in a poorly ventilated
+box will mould and spoil and thus be unfit for food.
+
+Place the freshly baked bread on a wire rack to thoroughly cool before
+storing. Do not put old bread in the box with the new baking. Plan to
+use the stale bread for toast, dressings, bread and cabinet puddings,
+croutons and crumbs.
+
+
+THE FOOD VALUE OF BREAD
+
+Wheat contains the sixteen needed elements for nutrition, and when
+made into palatable bread, it forms about 40 per cent. of our total
+food requirements. Stale bread digests much easier than fresh bread
+for the reason that when thoroughly masticated in the mouth the saliva
+acts directly upon the starchy content. Fresh bread, unless thoroughly
+chewed, so that it may be well broken up, becomes a hard, pasty
+ball in the stomach, which requires that organ to manufacture the
+additional gastric juices to break up this dough ball.
+
+Bread from one to three days old easily digests. Graham and whole
+wheat breads contain a larger percentage of nutriment than the white
+breads.
+
+
+OVEN TEMPERATURE
+
+Many housewives feel that it is impossible to secure accurate results
+in baking in the gas range; this is due to the fact that few women
+really understand the principle of baking with gas.
+
+To secure a slow oven, light both burners and let them burn for five
+minutes; then turn both of them down low, turning the handle that
+controls the flow of gas two-thirds off. This will maintain a steady
+even heat. A slow oven requires 250 to 275 degrees Fahrenheit of heat.
+A moderate oven is 350 to 375 degrees Fahrenheit of heat. It can be
+obtained by burning both burners of gas range for eight minutes and
+then turning them down one-half to maintain this heat.
+
+A hot oven requires 425 to 450 degrees Fahrenheit and will need
+to have the burners burning twelve minutes and then turned off
+one-quarter.
+
+This heat is intense and entirely too hot for breads, pastries and
+cakes. Meats require this heat for one-half of the length of time
+in the period of cooking. This heat is also necessary for broiling,
+grilling, etc.
+
+Now, also try to utilize the full oven space when baking by cooking
+two or more dishes at the same time. Vegetables may be placed in
+casseroles or earthen dishes or even ordinary saucepans; cover them
+closely and cook in the oven until tender. This will not injure other
+foods baking in the oven.
+
+Do not place breads, cakes and pastries upon the top shelf; rather,
+place them on the lower shelf and cook in moderate oven. Do you know
+that there are still among us women who firmly believe that placing
+other foods to cook in oven with cake will surely spoil it? This is a
+mistake; utilize every bit of oven space.
+
+An oven thermometer soon pays for itself. Pay strict attention to
+heating the oven; if the oven is too hot, the heat is wasted, while it
+cools sufficiently. This wastes gas. When food is first placed in the
+oven, keep oven door closed for first ten minutes and then open when
+necessary.
+
+Placing food in oven will materially reduce the heat. Do not try to
+increase the heat; just as soon as the mixture acquires the heat, the
+baking will begin in the usual manner and the dish will be ready to
+remove from oven in given time.
+
+Never keep the oven waiting for the food; rather let food remain in
+cool place while oven is heating.
+
+Before mixing materials select the pans that will best fit the oven.
+This does not mean that you must discard your present equipment. It
+means that you should place in groups such pans that entirely fill
+oven space without crowding. Keep this fact in mind when purchasing
+new utensils.
+
+The best and whitest rye flour is milled from the centre of the grains
+in a manner similar to wheat flour. When only the bran is removed from
+the milling, we have the darker flour, carrying a heavy pronounced
+flavor. The rye meal is used for making pumpernickel, a Swiss and
+Swedish rye flour bread.
+
+
+HOME-MADE YEAST
+
+Wash four potatoes and then cut in slices, without peeling, and place
+in saucepan, and add three pints of water. Cook until the potatoes are
+soft and then add
+
+  One-half cupful of hops.
+
+Cook slowly for one-half hour. Rub the mixture through a fine sieve
+and then pour hot mixture on
+
+  One and one-half cupfuls of flour,
+  One tablespoonful of salt,
+  One-quarter cupful of brown sugar.
+
+Stir until well mixed, beating free from lumps. Cool to 80 degrees
+Fahrenheit. Now add
+
+  One yeast cake dissolved in one cupful of water, 80 degrees
+          Fahrenheit
+
+Stir well to mix and then let ferment in a warm place for ten hours.
+Now pour into jar or crock and store in a cool place.
+
+
+TO USE
+
+Use one and one-half cups of this mixture in place of the yeast cake.
+Always stir well before using and take care that the mixture does not
+freeze. This potato ferment must be made fresh every eighteen days in
+winter and every twelve days in summer.
+
+
+STRAIGHT DOUGH VIENNA
+
+  One quart of water or milk,
+  One ounce of salt,
+  One ounce of sugar.
+
+Stir well to thoroughly dissolve, and then add
+
+  Two yeast cakes,
+  Four quarts of flour,
+  One and one-half ounces of shortening.
+
+Work to a smooth dough and then knead for ten minutes. Then place in
+a well-greased bowl, turning the dough over to thoroughly coat. This
+prevents a crust from forming on the dough.
+
+Cover the bowl and set aside to raise for three and one-half hours.
+Now lay over the dough by pulling in toward the centre, the sides and
+ends of the dough until it forms a compact mass. Turn over the dough,
+cover and let rise for one hour. Now place on the moulding board and
+proceed to form into loaves, using the same method as in the sponge
+dough.
+
+
+TO PREPARE LOAF
+
+When the dough is ready to mould into loaves, proceed; using method as
+given in sponge dough, finally rolling the loaf on the moulding board,
+making it pointed at the ends. Now place a clean cloth in a deep
+baking pan and sprinkle the cloth with cornmeal. Place the loaf of
+dough on the cloth and sprinkle it lightly with cornmeal. Now lift
+the cloth up close to the dough, making a cloth partition between each
+loaf.
+
+Let the dough rise, about 45 minutes, and when ready to bake, lift
+dough carefully from the cloth and lay on a baking sheet and gash
+slightly with a sharp knife. Wash with an egg and water, wash and back
+forty-five minutes in a hot oven, adding a small saucepan of boiling
+water to provide steam to keep the loaf moist while baking.
+
+One-half of above recipes for small family.
+
+
+TO MAKE THE FAMOUS FRENCH BREAD
+
+Pare and cut in slices two medium-sized potatoes. Cook until very
+soft in three cups of water. When cooked rub through a sieve and cool.
+There must be two cups of this mixture. When the mixture is about 80
+degrees Fahrenheit, pour in the mixing bowl and add
+
+  One yeast cake crumbled in,
+  One-half ounce of shortening (1 tablespoon),
+  One ounce of sugar (2 tablespoons),
+  Three-fourths ounce of salt (2 teaspoons).
+
+Stir to thoroughly dissolve and then add eight cups of flour. Work
+to a dough and then proceed as in the straight dough method. When the
+dough is ready for the pans, cut or divide into six pieces and mould
+into loaves, three inches thick and twelve inches long, and set to
+rise like the Vienna bread, then bake, using the same method.
+
+
+RYE BREAD
+
+  Two cupfuls of water, 80 degrees Fahrenheit,
+  Two tablespoonfuls of sugar,
+  Two teaspoonfuls of salt.
+
+Mix and then add
+
+  One yeast cake,
+  Five cupfuls of white flour,
+  Three cupfuls of rye flour,
+  Two tablespoonfuls of shortening.
+
+Work to a dough and ferment three and one-quarter hours, then proceed
+as in the straight dough method. When the dough is ready for the pans
+use the same method as for Vienna bread. Bake in a similar manner,
+having the oven heated to 450 degrees Fahrenheit. Rye bread requires
+an oven hotter than for wheat bread. Wash the rye bread when taking
+from the oven with warm water. Caraway seeds may be added if desired.
+
+
+GRAHAM BREAD
+
+  Two cupfuls of water, 80 degrees Fahrenheit,
+  Four tablespoonfuls of syrup,
+  Two tablespoonfuls of sugar,
+  Two teaspoonfuls of salt.
+
+Stir until dissolved and then crumble in one yeast cake, dissolve
+thoroughly, and then add
+
+  Four cupfuls of white flour,
+  Three and one-half cupfuls of graham flour,
+  Three tablespoonfuls of shortening.
+
+Work to a dough and then proceed as in the straight dough method.
+
+
+ENTIRE WHEAT BREAD
+
+  Two cupfuls of water,
+  Three tablespoonfuls of syrup,
+  Two tablespoonfuls of sugar,
+  Two teaspoonfuls of salt.
+
+Mix thoroughly and then crumble in one yeast cake and stir until
+dissolved, then add
+
+  Seven and a half cupfuls of wheat flour.
+
+Work to a smooth elastic dough and proceed as in a straight dough.
+
+
+PRUNE BREAD
+
+Wash to thoroughly cleanse one-half pound of prunes and then stone and
+with a pair of scissors cut into small pieces the size of a raisin.
+When the bread is ready to go into the pans add the prunes and knead
+the dough well to distribute the prunes. Then place in pans and
+proceed as usual.
+
+
+BRAN BREAD
+
+  Two cupfuls of water, 80 degrees Fahrenheit,
+  One-half cupful of mashed potatoes,
+  Three tablespoonfuls of syrup,
+  Two tablespoonfuls of sugar,
+  Two teaspoonfuls of salt.
+
+Mix and then crumble in one yeast cake. Stir until dissolved, and then
+add
+
+  Six cupfuls of wheat flour,
+  Two and one-half cupfuls of bran.
+
+Proceed as in the straight dough method.
+
+
+CALIFORNIA ORANGE BREAD
+
+Grate the rind of two oranges and then place in a bowl and add
+
+  One cup of orange juice, warmed to 80 degrees Fahrenheit,
+  Two tablespoonfuls of melted shortening,
+  Four tablespoonfuls of sugar,
+  One and a half teaspoonfuls of salt,
+  One egg.
+
+Beat to mix and then dissolve one yeast cake in one cup of water
+80 degrees Fahrenheit, and add to the above mixture; then work in
+sufficient flour to make a smooth elastic dough; usually about eight
+cups. Place in a greased bowl and turn the dough to thoroughly coat
+with grease. Cover and let rise for three hours. Pull the corners of
+the dough to the centre and punch down, turn over and let rise
+again for one hour. Repeat the punching down and then let rise for
+three-quarters of an hour. Turn out on a moulding board and mould into
+three loaves, adding
+
+  One-half cupful of seeded raisins to one loaf,
+  One-half cupful of chopped almonds to second loaf,
+
+and keep the third loaf plain. Place in greased pans and let rise for
+three-quarters of an hour. Bake in the hot oven for 40 minutes. The
+temperature of the oven should be 400 degrees Fahrenheit.
+
+This bread is delicious for sandwiches. Undoubtedly one of the causes
+of the failure in making breads at home is that the process is hurried
+and the bread is insufficiently baked. The size and shape of the pans
+affect the quality of the bread. Avoid too deep or shallow pans. A
+pan, 7-1/2 by 4-1/4 inches, will give the best results.
+
+Turn the bread on a wire cake rack to cool. This permits the free
+circulation of air.
+
+
+BOSTON BROWN BREAD
+
+Place in a bowl
+
+  Two cups of bread crumbs,
+  One-half cup of syrup,
+  One teaspoon of baking soda,
+  One tablespoon of water.
+
+Dissolve the baking soda in the tablespoon of water and add
+
+  Two cups of hot water.
+
+Beat to mix and then let cool, add
+
+  One-half cup of cornmeal,
+  One-half cup of graham flour.
+
+Beat to thoroughly mix and then pour in well-greased moulds and cover
+and steam or boil for one and one-half hours. Remove the cover and
+place in a slow oven for twenty minutes to dry out. A one-pound coffee
+can makes a splendid mould.
+
+
+BOSTON BROWN BREAD
+
+Place in a mixing bowl
+
+  Two-thirds cup of molasses,
+  Two cups of sour milk,
+  One and one-half teaspoons of baking soda.
+
+Stir to thoroughly dissolve the soda, then add
+
+  Two-thirds cup of graham flour,
+  One cup of cornmeal,
+  One cup of rye flour,
+  One-half cup of seeded raisins.
+
+Beat to thoroughly mix and then grease thoroughly one-pound coffee can
+and fill two-thirds full with this mixture. Put on the lid and steam
+for two hours, then remove the lid and place the can in the oven
+to dry out. One-pound baking-powder cans may be used to replace the
+coffee cans.
+
+
+SCOTCH OAT BREAD
+
+Place in a bowl
+
+  One cupful of scalded milk cooled to 80 degrees Fahrenheit,
+  One cupful of water, 80 degrees Fahrenheit,
+  One-half cup of syrup,
+  Two teaspoonfuls of salt.
+
+Crumble in one yeast cake and then mix until the yeast cake is
+dissolved and then add
+
+  Four cupfuls of flour.
+
+Beat to mix and then let the sponge rise for two and a half hours. Now
+add
+
+  Two cupfuls of rolled oats,
+  Two cupfuls of flour.
+
+Knead to smooth elastic dough and then place in a greased bowl,
+turning the dough to coat thoroughly with shortening. Let rise for one
+and three-quarter hours. Pull the corners down to the centre and punch
+down. Turn over and let rise for one hour. Now turn out on moulding
+board and cut into loaves. Shape between the hands and place on the
+moulding board and cover. Let spring for ten minutes and then shape
+for pans. Place in well-greased pans and brush the tops of loaves with
+melted shortening. Let rise forty minutes. Bake in hot oven.
+
+
+PARKER HOUSE ROLLS
+
+Place in a bowl
+
+  Three tablespoons sugar,
+  One and one-half teaspoonfuls salt,
+  Four tablespoons shortening.
+
+Scald and pour into the bowl
+
+  One and one-half cups of milk.
+
+Stir to thoroughly blend; cool to 80 degrees Fahrenheit. Now crumble
+in one yeast cake, stirring until thoroughly dissolved, then add
+
+  Six cups of sifted flour.
+
+Knead to smooth elastic dough; clean out the bowl and grease
+thoroughly, place in the bowl and press firmly against the bottom,
+turn over; then cover and set aside to rise for three and one-half
+hours. Punch or knead down, turn over and let rise one hour. Now turn
+out on moulding board and shape like a long French loaf, and with
+scissors or French knife cut into pieces the size of a large egg. Roll
+quickly between the hands to form a round ball, set on moulding board
+and let rise for ten minutes. Flatten out, using small rolling pin or
+palm of hand, brush with shortening, fold pocketbook style and set on
+well-greased baking sheet two inches apart to rise for twenty minutes;
+bake in hot oven for fifteen minutes, brush with melted shortening as
+soon as removed from oven.
+
+
+RASP ROLLS
+
+Prepare dough as for Parker House rolls, cutting dough in pieces the
+size of a small orange; round up between the hands, place on moulding
+board and cover for five minutes. Now roll on moulding board to form a
+ball, using the palm of the hand; place on well-greased baking
+sheet; let rise twenty-five minutes, bake in moderate oven twenty
+minutes--cool, rub each roll over grater to rasp, removing a light
+coating of the crust.
+
+
+LUNCHEON ROLLS
+
+Prepare dough as for Parker House rolls and cut in pieces the size of
+small egg; round up and cover and let rise ten minutes, roll between
+the board and hands, forming points on end of rolls. Finish as for
+Parker House rolls.
+
+
+RICH PARKER HOUSE ROLLS
+
+Scald one pint of milk, adding
+
+  Four tablespoonfuls of shortening.
+
+Cool to 80 degrees Fahrenheit and then pour into the mixing bowl, and
+add
+
+  Three tablespoonfuls of sugar,
+  Two teaspoonfuls of salt,
+  One well-beaten egg,
+  One yeast cake, dissolved in four tablespoonfuls of water, mix
+          thoroughly
+
+And then add
+
+  Three and three-quarter pints or seven and one-half cupfuls of
+          sifted flour.
+
+Work to a smooth elastic dough, grease a clean bowl and place the
+dough in it. Turn several times to coat the dough thoroughly with the
+shortening. This prevents a crust from forming. Set in a place free
+from drafts and let rise for three and one-half hours, then punch down
+and turn over. Let rise one and one-quarter hours. Punch again and
+then let rise three-quarters of an hour. Now turn on the pastry board
+and mould into a long strip not quite as thick as the rolling pin.
+Break the dough off into pieces weighing about one and one-half
+ounces. Form into balls and then cover and let spring or rise for ten
+minutes; take a ball of the dough and round it well on the board, then
+flatten slightly with the palm of the hand. Now mark a decided crease
+with the back of a knife down the centre of the roll. Fold over in
+pocketbook style, patting the turn in the roll hard with the hand. Lay
+on well-greased tins, brushing the rolls with shortening. Let rise for
+twenty minutes and then wash with egg and bake in a hot oven.
+
+
+FINGER OR SANDWICH ROLLS
+
+Use the Parker House roll dough, cutting it into pieces one and
+one-half ounces in weight. Mould into balls and then set on a board
+and cover for ten minutes to let spring. Now mould into finger shapes
+and place on greased pans and proceed as in Parker House rolls.
+
+
+FLUKES
+
+Prepare as for finger rolls, pointing the dough at both ends by
+rolling into a shape similar to a sweet potato.
+
+
+BRAIDS
+
+Break off pieces of the dough three-quarters of an ounce in weight and
+then mould into balls and let spring for five minutes. Now mould out
+into rope-shaped pieces a little longer than a lead pencil. Fasten the
+three pieces together and then plait. Process as for finger rolls.
+
+
+RUSK OR TEA BISCUITS
+
+Prepare dough as for Parker House rolls, cut and form in small-sized
+balls, cover, and let rise ten minutes. Now, round up by rolling
+between the hands, set very closely together in deep, well-greased
+pans, let rise forty minutes, bake in a moderate oven; brush with
+syrup and water and dust with sugar as soon as removed from the oven.
+
+
+CRESCENTS
+
+Use the Parker House roll dough and then break off into pieces
+weighing about twelve ounces. Mould into balls and then cover and let
+spring for ten minutes. Now roll out the dough one-half inch thick
+with rolling pin and cut into five-inch squares. Cut each square into
+a triangle and brush lightly with shortening. Roll from the cut side
+towards the point, lapping the point closely. Form into crescent when
+setting in well-greased pan, brush with shortening and cover and let
+rise for eighteen minutes. Wash with milk and water. Bake for eighteen
+minutes in a hot oven.
+
+
+ENGLISH BATH BUNS
+
+Melt four ounces of butter and then place in a mixing bowl and add
+
+  One-half cup of sugar,
+  One cup of scalding milk, cooled to 80 degrees.
+
+Then add
+
+  Two well-beaten eggs,
+  One teaspoon of salt,
+  ne-half yeast cake.
+
+Stir to thoroughly mix and then add four cups of flour and work to a
+smooth elastic dough. Grease the mixing bowl well and then put in the
+dough. Press down well and then turn over. Cover and set to rise for
+four hours, then turn on a moulding board and knead for two minutes.
+Cut into pieces for biscuits. Roll between the hands into round balls
+and then cover and let set on the moulding board for ten minutes. Now
+press flat with the hands and let rise on a well-greased baking sheet.
+Let rise for thirty minutes, then brush with a mixture of
+
+  Four tablespoonfuls of syrup,
+  Two tablespoonfuls of water.
+
+Bake in a hot oven for fifteen minutes.
+
+
+SALLY LUNN
+
+Place in a mixing bowl
+
+  One cup scalded milk, cooled to 80 degrees,
+  One-half cup sugar,
+  Four tablespoonfuls of shortening,
+  One well-beaten egg,
+  One-half yeast cake crumbled in.
+
+Beat to thoroughly blend, and then add
+
+  Two and three-quarter cupfuls of sifted flour,
+  One teaspoonful of salt.
+
+Beat well, cover and let rise for three hours, beat again. Now grease
+thoroughly an oblong or round baking pan; take the Sally Lunn and beat
+for five minutes, pour into the prepared pan, having the dough fill
+the pan about one-half; let rise twenty minutes in warm place, bake in
+hot oven twenty-five minutes, then dust with sugar.
+
+
+PLAIN BUNS
+
+Weigh out eighteen ounces of dough and divide into one dozen pieces.
+Mould into balls and let spring for ten minutes. Now mould up nice and
+round and then set close together on a well-greased pan. Let rise for
+thirty-five minutes, and then brush the tops with egg and water; wash
+and dust lightly with sugar. Bake for eighteen minutes in a hot oven.
+A small pan of boiling water may be placed in the oven when baking
+these rolls.
+
+For variety's sake, part of the dough may be baked plain. To the
+balance add caraway seeds, a little citron, nutmeg or a few currants.
+If carefully baked and cooled, these rolls may be stored in an
+air-tight box and they will keep for several days. To reheat, place in
+an oven with a pan of boiling water for ten minutes to freshen.
+
+Egg wash: One egg and one-fourth cup of milk; beat to mix; apply with
+small paint brush.
+
+
+STICKY CINNAMON BUNS
+
+Scald one cup of milk and then place
+
+  Four tablespoonfuls of shortening,
+  One-half cupful of sugar,
+  One teaspoonful of salt
+
+in the mixing bowl, and pour over it the scalded milk. Stir to
+thoroughly mix and then cool to 80 degrees Fahrenheit. Now dissolve
+one-half yeast cake in one-half cupful of water 80 degrees Fahrenheit,
+and when the milk is at the proper temperature, add six cupfuls
+of flour and work to a smooth dough. Place in a well-greased bowl,
+turning the dough around in the bowl so that it will be thoroughly
+coated with shortening. Cover and let rise three and one-half hours.
+Now pull the sides of the dough into the centre and punch down,
+turning the dough over. Let rise again for one hour, then turn on a
+moulding board and divide the dough in half. Knead each piece into
+a ball. Cover and let rise or spring for ten minutes. Now roll
+out one-quarter inch thick, using a rolling pin. Brush with melted
+shortening and sprinkle well with brown sugar, using about one
+cupful. Now dust with two teaspoonfuls of cinnamon and spread over the
+prepared dough one and one-half cupfuls of currants or small seedless
+raisins. Begin at the edge and roll like a jelly-roll. Cut in pieces
+one and one-half inches thick and then place in prepared pans and let
+rise for one hour. Then bake in a moderate oven for forty minutes.
+
+To prepare the pan for the cinnamon buns:
+
+Grease the pan very thickly with shortening and then spread one cupful
+brown sugar and one-half cupful of currants or small seedless raisins
+evenly over the bottom of the pan. Place buns in pan and let rise for
+one hour in a warm place, then bake in a moderate oven for thirty-five
+minutes.
+
+Now for the trick. When the buns are baked, brush the pastry board
+with shortening, then place
+
+  Two tablespoonfuls of brown sugar,
+  One tablespoonful of water
+
+in a saucepan, mix thoroughly, and then bring to a boil. Now, just as
+soon as the buns are baked, turn from the pan at once and brush
+well with the prepared syrup, brushing the bottom with the syrup, as
+brushing the candied part of the buns prevents it from hardening. Let
+cool and then use.
+
+
+ST. NAZAIRE BUNS
+
+Prepare the dough as for cinnamon buns and when ready to turn on the
+moulding board add
+
+  One cupful of finely shredded citron,
+  One-half cupful of brown sugar,
+  One cupful of seeded raisins.
+
+Work well to distribute the fruit and then form into a long roll three
+inches thick. Cut off pieces about one and one-half ounces and form
+into buns. Let rest for fifteen minutes and then roll into round
+buns and place in a well-greased baking pan and let rise for thirty
+minutes. Make a hole in the centre of each bun with a small wooden
+stick and wash the buns with egg and milk. Bake in a moderate oven
+for twenty minutes. Cool, and then fill the centre with jelly, and ice
+with water icing.
+
+
+PINWHEELS
+
+Prepare the dough and roll as for cinnamon buns; cut in slices
+one-half inch thick; place inch apart in well-greased baking sheet,
+let rise twenty-five minutes, brush with egg wash; sprinkle with
+finely chopped peanuts and bake in moderate oven twenty minutes.
+
+
+CINNAMON CAKE
+
+You can use part of the dough for cinnamon cake. Cut the dough into
+pieces and then roll out three-fourths of an inch thick. Place
+in pans, stretching and rolling the dough to fit pan. Brush with
+shortening and then cover with crumbs, made as follows:
+
+  Six tablespoonfuls of flour,
+  Four tablespoonfuls of brown sugar,
+  Two tablespoonfuls of shortening,
+  Two teaspoonfuls of cinnamon.
+
+Rub the mixture until crumbly and then spread as directed. Let rise
+thirty-five minutes, bake in hot oven fifteen minutes.
+
+
+COCOANUT ICING
+
+  One-half cupful of confectioner's sugar,
+  One-half cupful of cocoanut,
+  Sufficient hot water to moisten.
+
+Spread on the buns with a spatula.
+
+
+COCOANUT BUNS
+
+Prepare the dough just the same as for cinnamon buns and when ready to
+turn on a moulding board add
+
+  One cupful of cocoanut,
+  Three tablespoonfuls of shortening.
+
+Knead to mix and then work the dough into a long roll about three
+inches thick and then break into pieces the size of a large egg. Now
+mould until round and then let rise on the board for ten minutes.
+Mould again, shaping oblong. Place on a well-greased pan and brush the
+buns with melted shortening. Let rise for thirty minutes and then bake
+in a hot oven and ice with cocoanut icing.
+
+
+ALMOND COFFEE CAKES
+
+Prepare the dough as given in the recipe, using the balance left for
+either cinnamon or cocoanut buns. When ready to turn on a moulding
+board cut the dough in half and roll each piece out one-quarter of an
+inch thick. Spread with shortening and then lightly with brown sugar
+and with one-half cupful of finely shredded almonds or peanuts. Roll
+like a jelly roll. Press flat with a rolling pin until just one inch
+thick. Cut in pieces six inches long and then place in a well-greased
+baking pan and let rise thirty-five minutes. When ready to bake, cut a
+gash three inches long on each cake. Wash with egg and milk and strew
+with finely shredded almonds. Bake in a moderate oven for twenty-five
+minutes. Ice with water icing.
+
+
+HOW TO MAKE YEAST-RAISED CAKE
+
+Scald one cupful of milk and add one-half cupful of cold water. Cool
+the mixture to 80 degrees. Now add four tablespoonfuls of sugar, one
+teaspoonful of salt. Crumble one yeast cake in the mixture and stir
+thoroughly until the yeast is dissolved. Now add four cupfuls of
+sifted flour and beat to a light batter. Cover, and set in a place
+free from drafts, where it will be kept warm in a temperature of 80
+degrees and let raise for three hours. Now beat the dough with a spoon
+and let raise again for three-quarters of an hour. Now, while the
+dough is raising last time, place one cupful of sugar and one-half
+cupful shortening in a bowl and cream until light and frothy. Add
+two eggs, one at a time, and beat until very light. When the dough is
+ready, add the sugar, eggs, shortening and one and one-half cupfuls
+of flour; beat this mixture with spoon for twelve minutes until
+thoroughly mixed. Now pour in prepared mould filling the mould half
+full. Set in warm place, with a temperature of about 80 degrees
+Fahrenheit, to raise for one and one-quarter hours or until the
+mixture fills the mould. Bake in a moderate oven for three-quarters of
+an hour.
+
+Remove the cake from the mould and cool on a wire rack. This cake may
+be iced or served plain; or chopped nuts, raisins or citron may be
+added to the dough with the sugar and eggs.
+
+To prepare the pans: Grease them thoroughly, then coat them with
+finely chopped nuts or fine cake crumbs before pouring in the dough.
+
+
+BRIOCHE
+
+Brioche is a French sweet bread and while different authorities do
+not agree as to both the consistency and methods, without doubt these
+cakes figure largely in French cuisines.
+
+One French bakery prepares the brioches in loaf form and when cold it
+is cut in slices and steeped in orange syrup. Then again the brioche
+is spread with jam and then covered with icing or the brioche may
+be steeped with prepared syrup and then dipped in a batter and fried
+golden brown in hot fat. Spread with jam and serve with orange or
+lemon sauce.
+
+The actual preparation of the brioche involves very little trouble and
+can be made from bread dough on baking day. Now one point in making
+these sweet breads--there is just the same trick as in moulding the
+loaf of bread. One can learn by careful attention to details and
+with practice. Some stress may well be laid upon the lightness of the
+dough; for heavy, overrich dough that is poorly baked is injurious to
+health.
+
+
+WATER ICING
+
+Six tablespoonfuls of confectioner's sugar and sufficient water
+(boiling) to moisten.
+
+
+BREST BREAD
+
+Roll the dough into three strands about one inch thick and ten inches
+long. Fasten the three strands together and then braid. Place on a
+well-greased pan and let rise. Wash with egg and milk and then bake
+for twenty-five minutes in a moderate oven. Spread with jelly and then
+ice with water icing. Sprinkle with slightly browned cocoanut.
+
+
+TO MAKE BRIOCHE USING BREAD DOUGH
+
+When the bread is ready to put in the pan cut off one pound and place
+the dough in a bowl. Now place in a separate bowl
+
+  Yolks of two eggs,
+  One-half cup shortening,
+  Three-quarter cupful sugar.
+
+Cream until light and frothy, then add the stiffly beaten whites of
+the eggs, also
+
+  One-half cup of milk,
+  Four cups of flour,
+  One pound piece of yeast raised dough.
+
+Work or knead until smooth and elastic. Place in a greased bowl and
+let rise for three hours; now turn on board, divide into eight pieces
+and mould into balls. Cover and let rise for ten minutes. Now roll out
+one-half inch thick. Brush with shortening, strew with brown sugar
+and nuts. Roll like jelly roll and then flatten well with rolling pin.
+Place in a greased pan, cover and let rise for one-half hour. Now cut
+down the entire length of the dough, leaving two inches on each end.
+Wash with egg wash and bake twenty minutes in hot oven. Sprinkle with
+sugar, then return to oven five minutes.
+
+
+SWEET DOUGHS
+
+In the days of long ago, yeast, ammonia, pearl ash, honey water and
+a treacle mixture were used to lighten cakes--before the time of
+dependable baking powder.
+
+In Europe the housewife makes from bread dough delicious cakes with
+yeast. These provide splendid variety. They include savarins, babas,
+and yeast-raised fruit cakes.
+
+Many women fail in making these delicious goodies because they do not
+realize that the addition of large amounts of sugar, fruit, shortening
+and eggs to yeast dough, unless carefully handled, is apt to produce
+heavy, moist cakes that lack the light, velvety texture which makes
+cake a success.
+
+The addition of nuts, cake crumbs and fruit will afford a large
+variety.
+
+A sponge dough is necessary for successful results.
+
+
+RUSSIAN RUSK
+
+Prepare the dough as for brioche, adding one cupful of finely shredded
+almonds when ready to mould for the pan. Use a long narrow pan to bake
+loaf in. When baked, cool and then cut in one-inch slices and toast
+light brown in the oven.
+
+
+SPANISH BUN
+
+Scald one cupful of milk and then cool to 80 degrees Fahrenheit and
+pour in a bowl and add
+
+  Three tablespoonfuls sugar,
+  One-half teaspoonful salt,
+  One yeast cake dissolved in four tablespoonfuls cool water,
+  Three cupfuls of flour.
+
+Beat for five minutes with a spoon and let rise for two hours. Now
+cream
+
+  One and one-quarter cupfuls sugar,
+  One-half cupful of shortening
+
+until very light and creamy and then drop in, one by one, three eggs,
+beating the eggs for three minutes. Add this to the yeast-raised
+dough, together with one cupful of sifted flour. Beat with a wooden
+spoon for fifteen minutes and then pour into a greased and floured
+pan, filling the pan half full. Put the raisins on the top and then
+cover and let rise until it fills the pan almost to the edge. Bake in
+a moderate oven for fifty-five minutes and then cool and ice.
+
+
+BABAS
+
+Prepare dough as for brioche and, when ready to pan, mould into loaf
+shape adding nuts and finely shredded citron. Place in well-greased
+Boston brown-bread mould; let rise for one hour. Bake in moderate oven
+forty-five minutes. Then begin to baste the Baba with syrup made from
+
+  One cupful syrup,
+  One-half cupful water,
+  One tablespoonful vanilla,
+  One teaspoonful mace.
+
+Cook syrup ten minutes before using to baste the Baba, and bake until
+the syrup is absorbed, then turn on plate.
+
+
+ANISE SEED RUSK
+
+  One tablespoonful of anise seed,
+  One-half cupful finely shredded citron.
+
+Add the above ingredients to the brioche dough; mould and bake as for
+Russian rusk. These crisp slices will keep for a long time if placed
+in an air-tight box.
+
+This dough may be used for the old English crull cakes, which is
+nothing more than a doughnut. Prepare a dough as for a brioche and
+when ready for the pans turn on a molding board. Roll out one-quarter
+inch thick; cut with doughnut cutter. Set on cloth to rise for fifteen
+minutes. Stretch to shape and fry in hot fat until golden brown. Roll
+in pulverized sugar and cinnamon.
+
+These doughs may be moulded in wreaths, crescents and bowknots. When
+risen, wash with egg wash, then sprinkle with granulated sugar and
+chopped nuts and then bake in moderate oven.
+
+
+INDIAN GRIDDLE CAKES
+
+  One cupful cornmeal,
+  One cupful flour,
+  One teaspoonful salt,
+  Three level teaspoonfuls of baking powder,
+  Two tablespoonfuls of syrup,
+  One tablespoonful shortening,
+  One egg,
+  One and one-quarter cups of milk.
+
+Beat hard to mix and then bake on a hot griddle.
+
+
+GRIDDLE CAKES
+
+To bring the true nut flavor from the buckwheat we must go back to
+old-fashioned method of setting the buckwheat to rise overnight. Don't
+you remember the brownstone crock that was kept in the pantry and
+each time it was left with just enough of the mixture to start a
+new batter? The buckwheat would be prepared each night just before
+bedtime, and in the morning a cup of warm water was added, together
+with a couple of tablespoonfuls of syrup. The mixture was beaten and
+then the griddle was put on to heat. Sometimes it was a soapstone or a
+heavy iron griddle. When well heated it was rubbed with a piece of
+cut turnip or potato. The batter was poured on in large platter-sized
+cakes and then as quickly as they browned they were dexteriously
+turned to brown again.
+
+To make perfect buckwheat cakes you must first of all obtain a
+stone-ground flour, and then it must be blended in proportion. Good,
+lively yeast is added, and if milk is used for the mixing it must be
+scalded and then cooled before using. To prepare the flour for the
+mixing:
+
+  Three pounds of buckwheat flour,
+  One and one-half pounds of wheat flour,
+  One pound of corn flour,
+  One ounce of salt,
+  One-half ounce of baking soda.
+
+Sift twice to thoroughly mix and then place in a dry container and the
+flour is then ready to use.
+
+
+BUCKWHEAT CAKES
+
+Scald and then rinse out with cold water a large stone crock. Pour in
+one cupful of scalded and cooled milk and
+
+  One and one-half cupfuls of water, 80 degrees Fahrenheit,
+  Two tablespoonfuls of sugar.
+
+Crumble in one-half of an yeast cake and stir until dissolved, then
+add three cupfuls of the prepared buckwheat flour. Beat to thoroughly
+mix and then cover and set aside overnight to rise. In the morning
+add sufficient lukewarm water to bring the mixture to a pouring
+consistency. This usually requires about one cupful. Add two
+tablespoonfuls of syrup. Beat hard for three minutes and then let
+stand in a warm place while the griddle is heating, then bake.
+
+
+RICE GRIDDLE CAKES
+
+Rice griddle cakes may be prepared as follows: Wash one-half cup of
+rice in plenty of water and then place in a saucepan and add three
+cupfuls of water. Cook until the water is absorbed and the rice is
+soft. Let cool. Now place in a crock
+
+  Two and one-half cupfuls water, 80 degrees Fahrenheit,
+  Two tablespoonfuls sugar,
+  One-half yeast cake.
+
+Stir until dissolved and then add
+
+  The prepared rice,
+  Three cupfuls white flour,
+  One-quarter teaspoonful baking soda.
+
+Beat to mix and then cover and set aside to rise overnight. In the
+morning add sufficient lukewarm water to make a pouring batter, adding
+two tablespoonfuls of syrup and one teaspoonful of salt. Beat very
+hard and then set in a warm place while the griddle is heating.
+
+The use of a small amount of baking soda as given in above recipes
+is for the purpose of neutralizing the slightly acid flavor of the
+buckwheat--a flavor to which many folks object.
+
+Either of above mixes may be baked in a waffle iron instead of using
+the griddle. Try it some morning for the sake of variety. Use salad
+oil in a new sewing-machine oil can to grease waffle iron.
+
+Almost everyone loves good sweet butter on the hot cakes in the
+morning. At the present prices of butter the frugal housewife looks
+upon the fast disappearing pat of butter with alarm. Now try this and
+save the butter and yet give the folks the butter flavor upon their
+cakes; place two tablespoonfuls of butter in a pitcher which will hold
+a cupful of syrup. Add the syrup and then place the pitcher in a pan
+of warm water and set on the stove to heat. Beat constantly until the
+butter melts and produces a creamy mix.
+
+Stale bread may be crumbled or soaked in cold water pressed dry and
+used in place of rice or cornmeal. So may oatmeal or other leftover
+breakfast cereals, as well as mashed potatoes, be used. Reserve about
+one cupful of the yeast batter to start the next batter. Use this
+starter in place of the yeast. Renew the yeast mix every fifth
+morning.
+
+A word about the griddle may not come amiss. The old-fashioned iron or
+soapstone may be used and will give good results. Aluminum griddles do
+not require greasing.
+
+
+BREAD GRIDDLE CAKES
+
+Try these cakes some morning when the folks are tired of the usual
+breakfast dishes. Place in a pitcher overnight
+
+  Two cups of buttermilk or sour milk,
+  One cup of water,
+  Two cups of bread crumbs.
+
+Let stand in the kitchen in a cool place. Do not put in the icebox. In
+the morning add
+
+  One teaspoonful baking soda
+
+dissolved in
+
+  Three tablespoonfuls of water.
+
+Beat to thoroughly mix and then add
+
+  Two tablespoonfuls syrup,
+  Two tablespoonfuls shortening,
+  One teaspoonful salt,
+  One and one-half cups flour,
+  Two teaspoonfuls baking powder.
+
+Beat hard to mix and then bake on a hot griddle.
+
+
+CORNMEAL GRIDDLE CAKES
+
+Scald one cup of cornmeal with two cups of boiling water, and then let
+cool. Now add
+
+  One and one-half cupfuls water, 80 degrees Fahrenheit,
+  Three tablespoonfuls of syrup,
+  One teaspoonful of salt,
+  One-quarter yeast cake,
+  Two cupfuls flour,
+  One-quarter teaspoonful baking soda.
+
+Beat hard and then let rise overnight; then prepare as for buckwheat
+cakes.
+
+Modern methods have eliminated the yeast and substituted baking
+powder, thus making a quicker mix. To prepare buckwheat cakes with
+baking powder, prepare a blend of flour as follows:
+
+  Two pounds of buckwheat,
+  One pound of wheat flour,
+  One cupful cornmeal,
+  One ounce of salt,
+  Three ounces of baking powder,
+  One-quarter ounce baking soda.
+
+Sift three times to mix and then place in a dry container and use as
+required.
+
+
+HOW TO BAKE THE PANCAKE
+
+Use a frying-pan that is perfectly flat; the iron ones are best, as
+they hold the heat longer and can be regulated so that the cake will
+not burn.
+
+
+PANCAKES FOR TWO
+
+  Yolk of one egg,
+  Two tablespoonfuls sugar or syrup,
+  One cupful milk,
+  One tablespoonful shortening,
+  One teaspoonful salt,
+  One teaspoonful vanilla or nutmeg,
+  One and one-quarter cupfuls flour,
+  Two level teaspoonfuls baking powder.
+
+Place in a bowl. Beat with a Dover egg-beater to thoroughly mix and
+then fold in the stiffly beaten white of egg. Pour the mixture into
+a pitcher and then place two tablespoonfuls of shortening in a frying
+pan. When smoking hot pour in just sufficient batter to cover the
+bottom of the pan. When it begins to bubble turn the cake over and
+bake on the other side. Lift and spread lightly with jelly or roll, or
+use the following mixture:
+
+  Three tablespoonfuls butter,
+  One-half cupful of XXXX sugar,
+
+Cream well, and then add
+
+  One tablespoonful lemon juice,
+  One tablespoon boiling water.
+
+Beat to blend.
+
+
+PLAIN PANCAKES
+
+Place in a bowl one quart of milk and then add
+
+  Two eggs,
+  One-half teaspoonful nutmeg,
+  Five cupfuls sifted flour,
+  Four tablespoonfuls syrup,
+  Five level teaspoonfuls baking powder.
+
+Beat to mix and then bake. To insure sufficient cakes use two pans for
+cooking or bake on a griddle.
+
+
+PANCAKES AU FAIT
+
+  One cupful milk,
+  Two eggs,
+  One and one-half cupfuls flour,
+  Two teaspoonfuls baking powder,
+  Two tablespoonfuls shortening,
+  One-half teaspoonful nutmeg.
+
+Beat to mix. Now prepare
+
+  One-half cupful of nuts, chopped very fine,
+  One dozen maraschino cherries, well-drained and chopped fine.
+
+Mix well and then pour pancake in hot pan and sprinkle with the above
+mixture.
+
+Let bake and then lift. Spread with honey and dust with pulverized
+sugar. Roll and garnish with maraschino cherry.
+
+
+FRENCH PANCAKE
+
+  One egg,
+  One-quarter cupful milk.
+
+Beat to mix and then add
+
+  One-half cupful flour,
+  One-half teaspoonful salt,
+  One teaspoonful baking powder.
+
+Beat well to thoroughly mix and then pour in a hot pan containing
+three tablespoonfuls of shortening: pour just enough to barely cover
+the bottom of the pan. Cover the pan with a hot lid. Let the cake
+bake. When ready to turn slip the cake on the hot lid and invert,
+returning the cake to the pan. Spread with sugar and cinnamon. Bar le
+duc or currant jelly may be used to spread on the cakes. Fold like an
+omelet and place a spoonful of jelly on top. Serve. This will make two
+large pancakes.
+
+
+IRISH PANCAKES
+
+  One cupful mashed potatoes,
+  Two cupfuls flour,
+  One teaspoonful salt,
+  Three teaspoonfuls baking powder,
+  Two eggs,
+  One cupful milk,
+  Four tablespoonfuls syrup,
+  One and one-half teaspoonfuls nutmeg.
+
+Beat to thoroughly mix and then bake on a griddle. Spread with butter
+and sugar.
+
+
+BELGIUM PANCAKES
+
+  Two cupfuls of unsweetened thin applesauce,
+  One well-beaten egg,
+  Three tablespoonfuls syrup,
+  Two and one-half cupfuls flour,
+  Three teaspoonfuls baking powder,
+  One tablespoonful shortening,
+  One-half teaspoonful cinnamon.
+
+Beat to mix and then bake in the usual manner. Serve with butter and
+syrup.
+
+
+WAFFLES
+
+Waffles are made from a thin batter and are baked in a well-heated
+waffle iron. Many failures to make good waffles are due to the fact
+that the iron is not sufficiently hot. The iron must be thoroughly
+cleaned after each baking. Place the iron on the range to heat,
+turning it several times.
+
+Try this method in greasing the iron. Purchase a large-sized sewing
+machine oil-can, wash well in plenty of hot water and soap, then rinse
+thoroughly and dry. Now fill with a good salad oil and when the
+iron is heated, oil it on both sides. Now you are ready to bake the
+waffles. Reverse the iron, having the hot side on top, and pour in the
+batter and then bake about three minutes, reversing the iron once.
+
+When the waffles are baked remove from the iron and then oil and
+reverse it again, putting the side that was next to the fire on top
+and then pour in the batter, close and bake as before.
+
+
+QUICK BREADS
+
+Quick breads include griddle cakes, waffles, muffins, Sally Lunns,
+shortcakes and biscuits. These doughs are made light or leavened
+by the use of eggs, baking soda, baking powder and steam created
+in baking and by air beaten into the mixture. Their entire success
+depends upon the careful measurement of ingredients, the mixing and
+the baking. Using all water in place of milk or equal parts of milk
+and water will give splendid results.
+
+
+GRIDDLE CAKES
+
+Place the griddle on the range to heat slowly, while mixing the
+batter.
+
+Place in a bowl or a flat, wide-mouthed pitcher
+
+  One cupful milk,
+  One cupful water,
+  One teaspoonful salt,
+  One tablespoonful syrup,
+  Two and one-half cups of flour,
+  Two tablespoonfuls shortening,
+  Four level teaspoonfuls baking powder.
+
+Beat to mix to a smooth batter. This amount of batter will make
+hotcakes for four persons. For larger amounts, multiply. One egg may
+be used for every two cupfuls of flour.
+
+Test the griddle by dropping a few drops of water on it; if the water
+boils, the griddle is sufficiently hot to bake with. Aluminum griddles
+do not require any grease. Rub with a clean cloth dipped in salt.
+Grease iron griddles slightly. Pour on the batter; just as soon as the
+cakes begin to form air bubbles slip a cake-turner under the cakes and
+turn them.
+
+Now, if large bubbles rise at once to the top of the cakes, the
+griddle is too hot and the heat should be reduced; while, if the cake
+stiffens before the underside is brown the griddle is not hot enough.
+Never turn a griddle cake twice--this makes them heavy. Serve them as
+soon as baked, piling not more than five or six together. Sour milk
+may be used in place of sweet milk. Discard the baking powder and use
+one level teaspoonful of baking soda for each cup of sour milk. One
+egg and two cupfuls of water may be used in place of two cupfuls of
+milk.
+
+
+WAFFLE BATTER
+
+  One cup of milk,
+  One cup of water,
+  One egg,
+  One teaspoonful of salt,
+  Two and one-quarter cupfuls flour,
+  Three teaspoonfuls baking powder,
+  One tablespoonful syrup,
+  Two tablespoonfuls shortening.
+
+Beat to a smooth batter in a wide-mouthed pitcher. One-half of this
+amount for two people.
+
+Cold boiled rice, hominy, oatmeal and stale bread that has been soaked
+in cold water and then pressed dry and rubbed through a sieve may be
+added to the griddle cakes and waffle batters.
+
+
+MUFFINS
+
+Muffins are made from a drop batter and may be baked in rings, on a
+griddle, in muffin pans or in custard cups. To bake the muffins in
+rings on a griddle upon the top of the stove--grease the griddle well,
+and also have the rings well greased. Put the griddle on to heat when
+starting to mix the drop batter and keep the rings cool until ready to
+bake.
+
+Place in a bowl or pitcher
+
+  One and one-half cupfuls of milk or equal parts of milk and
+  water,
+  One egg,
+  One teaspoonful salt,
+  Two tablespoonfuls syrup,
+  Two tablespoonfuls shortening,
+  Two and three-quarters cupfuls flour,
+  Five level teaspoonfuls baking powder.
+
+Beat this mixture smooth and then place the rings on a hot griddle and
+half fill with the drop batter. When well risen and nearly dry, turn
+over, using the griddle-cake turner to turn the muffins and rings.
+Bake on the other side. It will require about eighteen minutes to bake
+these muffins. Tear them apart, butter and serve them at once.
+
+To bake muffins in pans or custard cups, grease the pans or cups well
+and half fill with the drop batter and then bake in a hot oven for
+fifteen minutes.
+
+
+OATMEAL MUFFINS
+
+Put two cups of oatmeal through the food chopper into the mixing bowl
+and then add
+
+  One and one-half cups of sour milk,
+  One teaspoonful baking soda dissolved in one tablespoon of cold
+          water,
+  One-half teaspoon salt,
+  Four tablespoonfuls syrup,
+  Two tablespoonfuls shortening.
+  One cup of sifted flour.
+
+Beat to mix and then pour into well-greased muffin pans and bake in a
+hot oven for twenty minutes.
+
+
+SOUR MILK GEMS
+
+  One and one-quarter cups sour milk,
+  Two tablespoonfuls shortening,
+  One teaspoonful soda,
+  One teaspoonful salt.
+
+Mix to thoroughly blend and then add
+
+  One cupful white flour,
+  One and one-half cupfuls graham flour.
+  Two teaspoonfuls baking powder.
+
+Beat to thoroughly mix and then bake for eighteen minutes on
+well-greased muffin pans.
+
+
+BRAN MUFFINS
+
+  Two and one-half cups of bran,
+  One and one-half cups of flour,
+  One teaspoonful salt,
+  Four tablespoonfuls syrup,
+  Two tablespoonfuls shortening,
+  One egg,
+  One and three-quarter cups of buttermilk,
+  One teaspoonful soda.
+
+Dissolve the soda in the buttermilk and then beat to mix. Fill into
+well-greased muffin pans and bake in a moderate oven for twenty-five
+minutes. Toast the left over muffins.
+
+
+ENGLISH MUFFINS
+
+Place in a mixing bowl
+
+  Two and one-half cups flour,
+  One teaspoon of salt,
+  Two tablespoons of sugar,
+  Two teaspoons of baking powder.
+
+Sift to thoroughly mix, then add
+
+  One and one-half cups of sour milk,
+  One teaspoon of baking soda.
+
+Dissolve the baking soda in the milk and then mix thoroughly by
+heating hard. Now place well-greased muffin rings on well-greased hot
+griddle. Fill the rings half full and bake slowly for fifteen minutes.
+Turn with a cake-turner when the inner side is nicely browned.
+
+
+NUT GINGER MUFFINS
+
+Place in a mixing bowl
+
+  One-half cup of brown sugar,
+  One cup of molasses,
+  One-half cup of water,
+  One teaspoon soda,
+  Two teaspoons ginger,
+  One teaspoon cinnamon,
+  One-half teaspoon allspice,
+  Six tablespoonfuls shortening,
+  One egg,
+  Three cups of flour,
+  Two teaspoons baking powder,
+  One-half cup finely chopped peanuts.
+
+Beat thoroughly to mix and then fill into well-greased and floured
+muffin pans, filling the pans little more than half full. Bake in a
+moderate oven for twenty minutes. This amount will make about eighteen
+muffins.
+
+
+HONEY AND NUT BRAN MUFFINS
+
+Place in a mixing bowl
+
+  One-half cup of honey,
+  One teaspoon of baking soda,
+  One teaspoon of salt,
+  Two cups of bran,
+  One and one-half cups of flour,
+  Three-quarters cup of finely chopped nuts.
+  One and one-half cups of milk,
+  One egg.
+
+Beat hard and thoroughly mix and then bake in well-greased muffin pans
+in hot oven for twenty-five minutes. Serve with strawberry, orange or
+pineapple marmalade.
+
+
+SALLY LUNNS
+
+Sally Lunns are made from a drop batter and are usually baked in deep
+layer-cake pans. To serve cut in wedge-shaped pieces--like pie--and
+then split and butter and cover with a napkin. Serve at once.
+
+Place in a bowl
+
+  One-half cupful sugar,
+  Four tablespoonfuls shortening.
+
+Cream until light and then add
+
+  One egg,
+  One and one-half cupfuls of equal parts milk and water,
+  Three cupfuls flour,
+  Five level teaspoonfuls baking powder.
+
+Beat to a smooth batter and then pour into well-greased pans and bake
+for twenty-five minutes in a moderate oven. When nearly baked brush
+the tops quickly with milk and sprinkle well with granulated sugar.
+One-half cup of finely chopped citron or seeded raisins may be added
+if desired.
+
+
+CORN MUFFINS
+
+Place in a mixing bowl
+
+  Three-quarters cup cornmeal,
+  One and one-quarter cups flour,
+  One teaspoon salt,
+  Two level tablespoons baking powder,
+  Two tablespoons shortening,
+  Four tablespoons syrup,
+  One and one-quarter cups of water.
+
+Beat to mix and bake in well-greased iron muffin pans.
+
+
+RICE MUFFINS
+
+Place in a mixing bowl
+
+  One egg,
+  Two tablespoons of sugar,
+  Two tablespoons of shortening,
+  One teaspoon of salt,
+  One cup of milk,
+  One and one-half cups of flour,
+  Four teaspoons of baking powder,
+  One cup of cold boiled rice.
+
+Beat hard to thoroughly mix and then pour in well-greased muffin pans.
+Bake twenty-five minutes in a hot oven.
+
+
+BATTER BREAD
+
+Place in a mixing bowl
+
+  Three tablespoonfuls shortening,
+  One and one-half cups cornmeal.
+
+Pour over
+
+  Two and one-half cups boiling water.
+
+Now add
+
+  One and one-half cups sour milk or water,
+  One cup of flour,
+  One teaspoon salt,
+  Two level tablespoons baking powder,
+  Four tablespoons syrup or sugar,
+  One egg.
+
+Beat to mix, pour in well-greased baking dish and bake in hot oven for
+forty minutes.
+
+
+SOUTHERN SPOON BREAD
+
+The success of making and baking this delicacy depends entirely upon
+a thorough beating of the batter and a hot oven. The southern mammy
+invariably uses the coarse white oatmeal, but you may use the yellow
+and obtain just as good results.
+
+Place one quart of boiling water in a saucepan and then add one
+teaspoonful of salt, two tablespoonfuls of shortening and one and
+one-half cupfuls of cornmeal. Pour the meal in slowly, and just as
+soon as it boils remove from the fire and let cool. Now add
+
+  Yolk of two eggs,
+  Two cupfuls of sour milk,
+  One cupful flour.
+
+in which you have dissolved one level teaspoonful of baking soda and
+one-half cupful of syrup.
+
+Beat this mixture with a large spoon and now cut and fold in the
+stiffly beaten whites of the eggs. Pour in hot, well-greased baking
+dish and bake in a quick oven.
+
+To add soda to the sour milk, dissolve the soda in one tablespoonful
+of the milk before adding to the remainder of the milk, and then use a
+Dover egg-beater and beat for three minutes to thoroughly mix.
+
+
+LOUISIANA CORN BREAD
+
+Place in a mixing bowl
+
+  One cup of cornmeal,
+  One and one-quarter cups of flour,
+  One teaspoon of salt,
+  Five level teaspoons of baking powder,
+  Two tablespoons of shortening,
+  Four tablespoons of syrup,
+  One egg,
+  One and one-half cups of milk.
+
+Beat hard to mix and then pour into well-greased square pans. Bake for
+thirty-five minutes in a hot oven.
+
+
+RICE BATTER CAKES
+
+Place in a bowl
+
+  One cup of cold boiled rice,
+  One egg,
+  One-half cup of milk,
+  Three-quarters cup of flour,
+  One teaspoon of salt,
+  Two teaspoons of baking powder,
+  One teaspoon of shortening,
+  One tablespoon of syrup.
+
+Beat to mix and then bake on a hot griddle and serve with butter and
+sugar.
+
+
+BISCUITS
+
+Place in a mixing bowl
+
+  Three and one-half cups of flour,
+  One teaspoon of salt,
+  Three level tablespoons baking powder,
+  One level tablespoonful sugar.
+
+Sift to mix; then rub in three tablespoonfuls of shortening and mix to
+dough with
+
+  One cup of milk or water.
+
+Now work in a bowl to a smooth elastic dough, roll out three-quarters
+of an inch thick, cut, wash tops with milk and bake in hot oven twelve
+to fifteen minutes.
+
+
+CURRANT BISCUITS
+
+Add one cup of currants to sweet biscuit dough.
+
+
+RAISIN BISCUITS
+
+Add one cup of raisins to sweet biscuit dough.
+
+
+COCOANUT BISCUITS
+
+Put one cup of cocoanut through food chopper and add to sweet biscuit
+dough.
+
+
+SWEET BISCUITS
+
+  Three and one-quarter cups flour,
+  One teaspoon salt,
+  One-half cup sugar,
+  Three level tablespoons baking powder.
+
+Sift to mix; then rub in four tablespoonfuls shortening. Break egg in
+cup and fill cup with milk, turn in bowl and beat to mix. Use this for
+doughing up the sweet biscuits. Work dough in bowl until smooth, turn
+on lightly floured board, cut, brush tops with milk, bake in hot oven
+fifteen minutes.
+
+
+SCONES
+
+Scones are delicious hot breads that are served for breakfast in the
+British Isles; they replace the American pancake and for tea replace
+our hot biscuits. Many varieties of scones are made in Scotland.
+Currants, citron and raisins are used in the dough, while in other
+parts of the United Kingdom these cakes are split, buttered and served
+with marmalade or gooseberry jam.
+
+
+DELICIOUS ENGLISH SCONES
+
+Place in a mixing bowl
+
+  Four cups of sifted flour,
+  Two tablespoons of baking powder,
+  Two level tablespoons of sugar,
+  One-half teaspoon of salt.
+
+Rub between the hands to thoroughly mix and then rub into the flour
+five level tablespoonfuls of shortening. Now beat up an egg and then
+add one-half of the beaten egg to one and one-fourth cups of milk.
+Beat to mix. Use this to make a soft dough. Turn on a lightly floured
+baking board and knead for three minutes. Now divide into five pieces
+and mould each piece round like a saucer, and cut each way, making
+four wedge-shaped pieces; place on a well-greased baking sheet and
+brush with the remaining half of the egg, and bake in a hot oven for
+fifteen minutes.
+
+
+SCOTCH SCONES
+
+Place in a mixing bowl
+
+  Five cups of flour,
+  One and one-half teaspoons salt,
+  Three level tablespoons baking powder,
+  One-half cup of sugar.
+
+Sift to mix and then rub in
+
+  One-half cup of shortening,
+
+And mix to a dough with
+
+  One and one-fourth cups of milk.
+
+Now work in
+
+  One-half cup of currants,
+
+Or
+
+  One-half cup of raisins,
+  One-quarter cup of finely chopped citron,
+  One teaspoon cinnamon,
+  One-half teaspoon nutmeg,
+  One-half teaspoon allspice.
+
+Divide into six pieces and then roll out the size of a saucer and
+about three-quarters of an inch thick. Make two cuts forming a cross,
+dividing the dough into four wedge-shaped pieces. Brush with beaten
+egg and bake for fifteen minutes in a hot oven. This amount will make
+twenty-four scones. To serve, split and fill with jam and then pile on
+a wicker basket, cover with a napkin and serve with tea.
+
+
+IRISH SCONES
+
+  Three cups of mashed potatoes,
+  Three cups of sifted flour,
+  Two teaspoons of salt,
+  Two level teaspoons of baking powder,
+  Three level teaspoons of shortening.
+
+Now place in a bowl
+
+  One-half cup of milk,
+  One egg.
+
+Beat. Use about two-thirds of the egg and milk mixture to form a
+dough. Knead the dough to a smooth mixture and then divide into four
+parts. Pat or roll out like a saucer and then make two cuts to form
+the cross, cutting into four pieces. Brush with part of egg and milk
+mixture and then place on a baking sheet and bake in a hot oven for
+eighteen minutes.
+
+
+POPOVERS
+
+Place the popover pan in the oven to heat. When hot start to mix the
+batter. Place in a measuring cup one egg, then fill with milk. Pour
+into a mixing bowl and then add
+
+  One cup of sifted flour,
+  One teaspoon of sugar,
+  One-half teaspoon of salt.
+
+Beat with egg-beater until the mixture is a mass of bubbles on top,
+when the egg-beater is removed. This usually takes about five minutes.
+Now grease the hot popover pan well and fill one-half full with the
+batter. Place in a hot oven and bake for thirty-five minutes. Do not
+open the oven door for ten minutes after you put the popovers in.
+Opening the door before this period of time elapses prevents the
+mixture from springing or popping. After twenty minutes turn down the
+heat to moderate oven to prevent burning and to dry out the centres.
+
+
+DOUGHNUTS
+
+Take brioche dough, roll out one-half inch thick, cut with biscuit
+cutter, place on moulding board, cover and let rise fifteen minutes,
+fry golden brown in hot fat--roll in sugar and cinnamon.
+
+
+DOUGHNUTS WITH FRUIT CENTRE
+
+After doughnuts are cut and layed on board to rise, make an opening
+in side of same and insert one spoonful of jelly, pinch edges together
+and cover. Let rise and fry in usual manner.
+
+
+CRULLERS
+
+Place in bowl
+
+  Five cups of sifted flour,
+  One teaspoon of salt,
+  Three level tablespoons baking powder,
+  One and one-quarter cups sugar.
+
+Rub between the hands to thoroughly mix; then rub in three
+tablespoonfuls shortening. Then place
+
+  One egg,
+  One cup of milk
+
+in a bowl; beat to mix. Use this to form the dough, roll out one-half
+inch thick, cut and fry golden brown in hot fat.
+
+
+HOW TO FRY CRULLERS OR DOUGHNUTS
+
+When ready to fry place four cups of vegetable oil in a pan. The pan
+should not be too large and the fat should be deep enough to allow the
+cruller to swim at least two and one-half inches from the bottom of
+the pan.
+
+
+GOLDEN BROWN
+
+Heat the fat and test before starting to cook by dropping in a small
+piece of the dough and starting to count 101, 102, 104 and so on until
+110 is reached. The sample should now be floating on top and a light
+brown in color. Do not attempt to start frying before this time, as
+the fat will not be sufficiently hot and the crullers will soak up the
+grease. Drop four or five doughnuts in the hot fat at a time, turning
+constantly, and cook until golden brown, lift, let drain few seconds,
+lay on paper towelling and then roll in sugar and cinnamon.
+
+
+SPONGE CAKE--ONE EGG
+
+Place in mixing bowl
+
+  One-half cup sugar,
+  Yolk of one egg,
+  One tablespoon butter.
+
+Cream well, then add
+
+  Three tablespoons water,
+  Two-thirds cup of flour,
+  One teaspoon baking powder,
+  Pinch salt.
+
+Beat to mix, then fold in the stiffly beaten white of one egg; bake in
+well-greased and floured pan in slow oven thirty minutes.
+
+
+SPONGE CAKE--TWO EGGS
+
+Place in mixing bowl
+
+  Three-quarters cup of sugar,
+  Yolks of two eggs.
+
+Cream well and then add
+
+  Four tablespoonfuls water,
+  One cup of flour,
+  Two teaspoonfuls baking powder,
+  Pinch salt.
+
+Beat to mix, then cut and fold in stiffly beaten whites of two eggs.
+Bake in well-greased and floured cake pan in slow oven thirty-five
+minutes.
+
+
+SPONGE CAKE--THREE EGGS
+
+Place in a mixing bowl
+
+  One cup of sugar,
+  Yolks of three eggs.
+
+Cream until light lemon color, then add
+
+  Six tablespoonfuls cold water,
+  One and one-quarter cups flour,
+  Two teaspoonfuls baking powder,
+  Pinch salt
+
+Beat just enough to mix. Then cut and fold in the stiffly beaten
+whites of three eggs. Bake in well-greased and floured cake pan with
+tube in centre in moderate oven forty minutes.
+
+
+FRUIT CAKE
+
+Place in mixing bowl
+
+  One-half cupful of brown sugar,
+  One cupful of molasses,
+  Two tablespoons of cocoa,
+  One egg,
+  One and one-half level teaspoonfuls of baking soda,
+  One cup cold coffee,
+  Three and one-half cupfuls sifted flour,
+  One and one-half teaspoonfuls cinnamon,
+  One teaspoonful nutmeg,
+  One cupful seeded raisins,
+  One-half cupful chopped nuts.
+
+Beat to thoroughly mix and then pour in a greased and floured cake pan
+and bake in a moderate oven for one hour.
+
+
+JELLY ROLL
+
+Cover the bottom of an oblong pan with a greased and floured paper and
+then pour in sponge cake mixture one-quarter of an inch deep. Spread
+evenly and then bake for ten minutes in a hot oven. Turn on a cloth
+and then trim the edges. Spread with jelly and roll tightly in a
+cloth. Set aside to cool and then ice with water icing.
+
+
+A SMALL ANGEL CAKE
+
+  One-half cupful sugar,
+  One-half cupful flour,
+  One-half teaspoonful cream of tartar.
+
+Sift four times and then place whites of three large eggs in a bowl
+and beat until they will hold their shape. Now gently cut and fold
+in the sugar and flour. Pour into an ungreased tube pan and bake for
+thirty-five minutes in a moderate oven. When baked remove and turn
+upside down to cool.
+
+
+ONE-EGG LOAF CAKE
+
+Place in a bowl
+
+  Three-quarters cup of sugar,
+  One egg,
+  Four level tablespoonfuls of shortening,
+  Two cups of sifted flour,
+  Four level teaspoons of baking powder,
+  One level teaspoonful of flavoring,
+  Three-quarters cup of water.
+
+Beat hard to mix for five minutes. Pour into prepared loaf-shaped pans
+and bake in a moderate oven for thirty-five minutes.
+
+To prepare the pan, grease thoroughly and then dust well with flour,
+then pour in the batter.
+
+To make a raisin cake spread three-quarters cup of raisins on top of
+the cake when it is in the pan ready to put in the oven. The rising
+dough will distribute the raisins through the cake.
+
+  One-half cup of currants,
+  One cup finely chopped nuts, or
+  One-half cup of finely chopped citron
+
+One-half cup of finely chopped citron may replace the raisins. Or this
+cake may be baked in a tube pan and then cooled and split and filled
+with custard or sour cream cake filling and then iced with chocolate
+icing.
+
+For a layer cake grease the layer cake pan, line with plain paper and
+then grease again. Now divide the dough into the two pans and spread
+the mixture higher on the sides, leaving the centre shallow. Bake in
+a moderate oven for eighteen minutes. Put the layers together as
+follows: spread one layer with jelly and then sprinkle lightly with
+cocoanut. Now place the top layer in position and then spread the
+top, then cover thickly with cocoanut. Finely chopped nuts may be used
+instead of cocoanut.
+
+
+GINGER CAKE
+
+Place in a mixing bowl
+
+  One cup of molasses,
+  Three-quarters cup of sugar,
+  Ten tablespoonfuls of shortening,
+  Three and one-half cups of flour,
+  One level tablespoon of baking powder,
+  One cup of cold water,
+  One teaspoon of baking soda, dissolved in the water,
+  One egg,
+  One teaspoon of ginger,
+  One teaspoon of cinnamon,
+  One-half teaspoon of cloves.
+
+Beat to thoroughly mix and then divide and add the fruit to one part,
+the cocoanut or chopped nuts to the second part and bake the other
+part plain. Pour into well-greased and floured loaf-shaped pans and
+bake in slow oven for forty minutes.
+
+
+SWISS CRUMB CAKE
+
+Place in a mixing bowl
+
+  Three-quarters cup of brown sugar,
+  Two cups of flour,
+  One teaspoon of salt,
+  Two tablespoons of baking powder,
+  One teaspoon of cinnamon,
+  One teaspoon of ginger,
+  One-half teaspoon of cloves,
+  One-half cup of cocoa.
+
+Sift to mix and then rub in
+
+  One-half cup of shortening
+
+and
+
+  One cup of syrup,
+  Two cups of sour milk,
+  Three-quarters teaspoon baking soda,
+  Two cups of fine bread crumbs,
+  One package of seedless raisins.
+
+Dissolve the baking soda in the milk. Beat all hard to mix and then
+pour into well-greased and floured oblong pans and bake in a slow oven
+for one hour. Cool and ice with water icing. This cake is delicious
+and will keep, if wrapped in wax paper, for a month.
+
+
+LOUISIANA CRULLERS
+
+  One cup of sour cream,
+  One cup of sugar,
+  One level teaspoonful baking soda,
+  One level teaspoonful nutmeg,
+  One egg.
+
+Beat to thoroughly blend and then add four and one-half cupfuls of
+flour. Roll out on a floured pastry board and then cut and fry in hot
+vegetable cooking oil until they are golden brown. The temperature for
+cooking crullers in the oil is 360 degrees Fahrenheit.
+
+
+MORAVIAN SPICE CAKE
+
+  One and one-half cups of brown sugar,
+  Nine tablespoons of shortening,
+  One egg,
+  One cup of sour milk,
+  One teaspoon of baking soda dissolved in the milk,
+  Two teaspoons of cinnamon,
+  One teaspoon of ginger,
+  One-half teaspoon of allspice,
+  One-half teaspoon of cloves,
+  Five tablespoons of cocoa,
+  Three and one-half cups of sifted flour,
+  One level tablespoon of baking powder,
+  One-half cup of chopped nuts,
+  One-half package of seedless raisins.
+
+Beat to mix and then bake in well-greased and floured loaf-shaped pans
+in moderate oven for forty minutes. Ice with chocolate icing made as
+follows:
+
+  One cup of XXXX sugar,
+  Six tablespoons cocoa,
+  One tablespoon of cornstarch.
+
+Sift to mix and then add just sufficient boiling water to make a
+mixture that will spread.
+
+
+TWO LAYER CAKE
+
+Place in bowl
+
+  One and one-half cups of sugar,
+  Yolks of two eggs.
+
+Cream, then add
+
+  One-half cup of shortening,
+
+Cream again, then add
+
+  Three cups of flour,
+  Two level tablespoons baking powder,
+  One teaspoonful flavoring,
+  One cup of water or milk.
+
+Beat just enough to mix, then fold in whites of two eggs, bake in
+well-greased and floured deep layer-cake pans in moderate oven twenty
+minutes.
+
+Every variety of layer cake may be made from this foundation. To
+chocolate layer cake--put together with chocolate icing and cover cake
+with same icing.
+
+
+DROP CAKES
+
+Place in a mixing bowl
+
+  Three-quarters cup of sugar,
+  Yolks of two eggs.
+
+Cream and then add
+
+  Four tablespoonfuls of shortening,
+  One and one-half cups of flour,
+  Three teaspoonfuls of baking powder,
+  Stiffly-beaten whites of two eggs.
+
+Drop by the spoonful three inches apart on well-greased and floured
+baking sheet. Bake in a moderate oven.
+
+
+LOAF CAKE
+
+Place in a mixing bowl
+
+  One and one-half cups of sugar,
+  Yolks of four eggs.
+
+Cream until well blended and then add
+
+  Six ounces of butter.
+
+Cream again and then add
+
+  Four cups of flour,
+  Five teaspoons of baking powder,
+  One teaspoon of flavoring,
+  One and one-quarter cups of milk.
+
+Beat to mix and then cut and fold in the stiffly beaten whites of the
+four eggs. Place in a well-greased and floured loaf-shaped pan and
+bake fifty minutes in moderate oven.
+
+
+COTTAGE PUDDING
+
+Place in a mixing bowl
+
+  One cup of sugar,
+  One egg,
+  Six tablespoons of shortening,
+  Two and one-half cups of flour,
+  Five teaspoonfuls of baking powder,
+  One cup of water.
+
+Beat hard and thoroughly mix and then bake one-half of this mixture in
+well-greased custard cups for cottage pudding. To the balance of the
+mixture add a choice of any of the following:
+
+  One-half cup cocoanut or
+  One-half cup of finely chopped nuts,
+  One-half cup of finely chopped raisins,
+  One-half cup of currants, candied orange peel or lemon peel,
+  One-half cup of finely chopped figs, dates or evaporated apricots.
+
+Pour into well-greased and floured loaf-shaped pan and bake in
+moderate oven for thirty minutes. Cool and ice with water icing.
+
+
+FONDANT ICING
+
+Place in saucepan
+
+  Two and one-half cups of sugar,
+  One-quarter cup white corn syrup,
+  One-half cup water.
+
+Stir to dissolve sugar, bring to boil, cook until it forms soft
+ball when tried in cold water, or 240 degrees Fahrenheit in candy
+thermometer. Remove from the fire, pour on large well-greased meat
+platter and let cool; then begin and knead with spatula or spoon until
+creamy white--when stiff knead like dough, cover and set aside for
+twenty-four hours. To use, melt in double boiler, adding flavoring
+desired and just a tablespoon or two of boiling water to make a
+consistency that will spread.
+
+
+CHOCOLATE ICING
+
+Place in bowl
+
+  One pound XXXX sugar,
+  Two tablespoons cornstarch,
+  One-half cup cocoa,
+  Sufficient boiling water to make mixture spread.
+
+Beat until smooth, then add one tablespoon of melted butter and use.
+
+
+BUTTER CREAM ICING
+
+Wash salt from two ounces of butter, then beat until creamy, then add
+white of one egg and beat until mixture fluffs, then add
+
+  One teaspoonful vanilla extract,
+  One-half teaspoonful almond or rose extract,
+  One pound XXXX sugar.
+
+Beat to thoroughly blend, if too thick, add one tablespoonful of
+boiling water, spread between layers and use for icing the cake.
+Cakes covered with butter cream icing may also be covered with finely
+chopped nuts or toasted cocoanut. To toast cocoanut, put cocoanut in
+pan in hot oven for few minutes, stirring frequently until it just
+begins to take the color.
+
+
+SOFT GINGERBREAD
+
+  One cup of molasses,
+  One-half cup of sugar,
+  Eight tablespoons of shortening,
+  Two and one-half cups of flour,
+  One teaspoon of soda dissolved in one-half cup of water,
+  One teaspoon of ginger,
+  One-half teaspoon of cloves,
+  Two teaspoons of cinnamon,
+  Two teaspoons of baking powder.
+
+Beat hard to blend and then pour into well-greased and floured pan and
+bake in a slow oven for thirty-five minutes.
+
+
+PLAIN WATER ICING
+
+Place in bowl
+
+  One pound XXXX sugar.
+  Two tablespoonfuls cornstarch,
+  One teaspoonful lemon juice,
+  Sufficient hot water to spread.
+
+Beat to mix, then use.
+
+
+ORANGE WATER ICING
+
+Place in bowl
+
+  One pound XXXX sugar,
+  Two tablespoonfuls cornstarch,
+  Yolk of one egg,
+  One teaspoonful grated orange peel.
+
+Sufficient hot orange juice to make a mixture which will spread. Beat
+hard for a few minutes to make glassy.
+
+
+MOLASSES CAKE
+
+Place in a mixing bowl
+
+  One-half cup of syrup,
+  One-half cup of brown sugar,
+  Six tablespoons of shortening,
+  One egg.
+
+Cream well and then add
+
+  One cup of seeded raisins,
+  Two and one-half cups of flour,
+  One-half teaspoon of baking soda dissolved in
+  One-quarter cup of cold water or milk,
+  One-quarter teaspoonful mace,
+  One-quarter teaspoonful cloves,
+  One-half teaspoonful ginger.
+
+Work to a smooth dough and then roll on a slightly floured board and
+cut. Brush the tops of the cakes with syrup and sprinkle with finely
+chopped nuts. Bake for eight minutes in a moderate oven. This makes
+about three dozen cakes.
+
+
+WHITE MOUNTAIN ICING
+
+Place in saucepan
+
+  Two cups of sugar,
+  One-half cup of corn syrup,
+  One-half cup of water.
+
+Stir to dissolve sugar; bring to a boil, cook until mixture forms soft
+ball, then pour in fine stream upon stiffly beaten white of egg. Beat
+to blend and use while warm.
+
+
+DEVIL'S FOOD CAKE
+
+  One cupful of sugar,
+  Six tablespoonfuls of shortening.
+
+Cream well and then add
+
+  Yolk of one egg,
+  One whole egg,
+  Three-quarter cupful of milk,
+  Two cupfuls of flour,
+  Three teaspoonfuls of baking powder,
+  One-half cupful of powdered cocoa,
+  One teaspoonful of cinnamon.
+
+Beat to mix and then bake in two layers in a moderate oven for
+twenty-five minutes. Now place
+
+  Left over white of egg,
+  One-half glassful of apple jelly
+
+in a bowl and beat with a Dover egg-beater to a heavy meringue that
+will hold its shape. Use this for filling. For icing use
+
+  One cupful of XXXX sugar,
+  Two tablespoonfuls of cornstarch.
+
+Sift sugar and starch and add sufficient boiling water to moisten,
+beat smooth and spread on the cake.
+
+
+CHOCOLATE LAYER CAKE
+
+Place in a bowl
+
+  One cup of sugar,
+  Yolks of two eggs.
+
+Cream and then add
+
+  Six tablespoons of shortening,
+  Three cups of flour,
+  Five level teaspoons baking powder,
+  Two teaspoons of vanilla,
+  One cup of milk or water.
+
+Beat to mix and then cut and fold in the stiffly beaten whites of
+two eggs. Bake in two layers in prepared pans and when cool place a
+chocolate filling between and ice with chocolate butter cream. See
+chocolate filling recipe.
+
+
+SOFT COOKIES
+
+Place in a saucepan
+
+  One cupful of molasses,
+  Six tablespoons of shortening.
+
+Bring to a boil and then add
+
+  One teaspoonful of ginger,
+  One and one-half teaspoonfuls of cinnamon,
+  One-half teaspoon of allspice.
+
+Stir to blend and then take from fire and let cool, now add
+
+  One egg,
+  One cupful of sour milk,
+  One teaspoonful of baking soda.
+
+Beat with a Dover egg-beater to blend and then add sufficient flour
+to make a soft dough that can be handled, usually about seven cupfuls.
+Form into balls the size of a walnut and then flatten between the
+hands. Bake upon a greased and floured inverted baking pan in a
+moderate oven for about ten minutes.
+
+
+CHARLOTTE RUSSE
+
+Bake the sponge cake mixture in muffin pans and then cool. Cut slice
+from the top, scoop out the crumbs and then fill with whipped cream or
+fruit whip.
+
+
+CHOCOLATE BUTTER CREAM
+
+Place two ounces of butter in a bowl and beat to a cream, then add
+
+  Two and one-half cups of XXXX sugar,
+  Three-quarters cup of cocoa,
+  One-half teaspoon cinnamon,
+  One teaspoon of vanilla,
+  Four tablespoonfuls of boiling coffee.
+
+Beat to a smooth cream and then spread on the cake.
+
+
+ENGLISH SEED CAKES
+
+  Three-quarters cup of sugar,
+  One egg,
+  Five tablespoons of shortening,
+  Two cups of flour,
+  Four teaspoons of baking powder,
+  Three-quarters cup of milk,
+  Two tablespoonfuls of caraway seeds.
+
+Place in a mixing bowl and beat to mix. Pour into a well-greased pan
+and place the following mixture on top:
+
+Place in a mixing bowl
+
+  Six tablespoons of flour,
+  Four tablespoons of brown sugar,
+  One and one-half tablespoons of caraway seeds,
+  Two tablespoonfuls of shortening.
+
+Rub between the fingers until fine and crumbly. Spread over the top of
+the cake and bake in a moderate oven for thirty-five minutes.
+
+To prepare the pan: Use a deep layer-cake pan and grease it. Then line
+with paper and grease again.
+
+
+ENGLISH ROCKS
+
+Place in a mixing bowl
+
+  One and one-half cups of brown sugar,
+  Two-thirds cup of shortening,
+  Two eggs,
+  One teaspoon of soda, dissolved in
+  Four tablespoons of water,
+  Two teaspoonfuls of cinnamon,
+  One teaspoonful of nutmeg.
+  Two and one-half cups of flour,
+  One and one-half cups of finely chopped nuts,
+  One and one-half cups of finely chopped raisins.
+
+Mix thoroughly and drop by a teaspoon on a well-greased and floured
+baking sheet and bake for twelve minutes in a moderate oven.
+
+
+FRUIT CAKE
+
+A handsome and rich fruit cake is usually the accepted cake for
+weddings and anniversaries. In the days of long ago the young women of
+the household delighted to show their skill in the making and baking
+of this queen of cakes. In those days folks felt that it was an
+indispensable feature of the feast, and the reveler of to-day holds
+it in equal esteem as did his grandad before him. Here is an old and
+treasured recipe:
+
+Place one glass of spiced jam in a bowl and add
+
+  One tablespoon of cocoa,
+  One teaspoon of cinnamon,
+  One-half teaspoon of nutmeg,
+  Two tablespoons of vanilla extract.
+
+Beat to thoroughly mix and then spread over the cake. Set the cake
+in a deep aluminum saucepan or stone crock and put in a warm room
+to ripen, until just before Christmas. Then remove the cake from the
+crock and wipe with a cloth which has been wrung very dry from hot
+water, then ice with chocolate icing.
+
+
+AN INEXPENSIVE FRUIT CAKE
+
+  One cup of syrup,
+  One-half cup of brown sugar,
+  One-half cup of shortening,
+  One egg.
+
+Cream well and then add
+
+  Three cups of flour,
+  One-half cup of cocoa,
+  Three level tablespoons of baking powder,
+  One cup of black coffee,
+  One level tablespoon of cinnamon,
+  One teaspoon of nutmeg,
+  One-half teaspoon of cloves,
+  One-quarter teaspoon of ginger,
+  One package of seedless raisins,
+  One cup of seeded raisins,
+  One cup of finely chopped peanuts,
+  One cup of finely chopped prunes.
+
+Mix well and bake in well-greased and floured pan, which has been
+lined with a greased and floured paper. Bake in a slow oven for one
+hour.
+
+
+RUMANIAN FRUIT CAKE
+
+This is the richest cake made in Europe during the holiday season and
+is usually for royalty. The original recipe came to me in a form
+that is much too large for the ordinary family, so I have divided the
+proportions so that even the thrifty housewife may feel she can afford
+this one extravagance. The recipe follows:
+
+  One cup of honey,
+  One cup of brown sugar,
+  Three-quarters cup of good shortening,
+  One teaspoon of cinnamon,
+  One teaspoon of nutmeg,
+  One-half teaspoon of ginger,
+  One-half teaspoon of cloves,
+  One-quarter teaspoon of allspice,
+  Yolks of three eggs.
+
+Cream together and then add
+
+  One-half pint cup of spiced jam,
+  One-half pint cup of any kind of jelly.
+
+Beat again to blend and then add
+
+  Six cups of sifted flour,
+  Tour tablespoons of baking powder,
+  Three-quarters cup of strong black coffee.
+
+Beat just enough to mix and then cut and fold in the stiffly beaten
+whites of three eggs and add
+
+  One and one-half cups of seeded raisins,
+  One cup of seedless raisins,
+  One-half cup of seeded currants,
+  One and one-half cups of finely chopped peanuts, or other nuts,
+  One cup of finely chopped citron,
+  One-half cup of finely chopped orange or lemon peel, mixed,
+  One cup of finely chopped figs,
+  One cup of finely chopped apricots,
+  One cup of finely chopped and stoned prunes.
+
+Mix in the fruit well and then grease and flour a round pudding pan
+and line with three thicknesses of greased and floured paper. Pour
+in the cake mixture and cover the top of the cake with a well-greased
+paper. Now set the pan containing the cake in a large baking pan,
+which contains about three cups of boiling water. Place in a slow oven
+and bake for two and one-half hours. Remove and let cool and then turn
+from the pan and brush the paper with boiling water to remove. Now to
+ripen or age.
+
+
+CHEAP FRUIT CAKE
+
+Place in a saucepan
+
+  One cup of syrup,
+  One cup of coffee,
+  One-half cup of shortening,
+  One-half cup of cocoa,
+  One-half cup of brown sugar,
+  One package of raisins,
+  One and one-half cups of finely chopped peanuts,
+  Two teaspoons of cinnamon,
+  One-half teaspoon of nutmeg,
+  One-half teaspoon of allspice,
+  One-half teaspoon of cloves.
+
+Bring to a boil and then set back on the stove and let cook very
+slowly for ten minutes. Turn into a mixing bowl and let cool. Now add
+five cups of sifted flour, four level tablespoons of baking powder;
+beat to thoroughly mix and then turn into well-greased and floured pan
+and bake in a slow oven for fifty-five minutes. Cool and store as for
+Rumanian fruit cake.
+
+
+WHITE FRUIT CAKE
+
+Which is commonly called the Bride's Cake.
+
+  Eight ounces of creamery butter,
+  Two cupfuls of sugar.
+
+Cream together until frothy and like snow, and then add, one at a
+time, six eggs, then add
+
+  Five cupfuls of sifted flour,
+  Two level tablespoonfuls baking powder,
+  One cupful of seeded raisins,
+  One cupful of currants,
+  One cupful of finely chopped citron,
+  One and one-quarter cups of milk,
+  One cupful of finely chopped nuts.
+
+Beat to mix and then bake in a slow oven in a prepared pan one and
+one-half hours. To prepare the pan, grease and flour the pan and then
+line it with greased and floured paper.
+
+
+WHITE POUND CAKE
+
+  Four ounces of butter,
+  One and one-half cups of sugar.
+
+Cream until light and frothy, and then add
+
+  One cupful of milk,
+  Three and one-half cupfuls of flour,
+  Four teaspoonfuls of baking powder,
+  One teaspoonful of almond extract,
+  One-half teaspoonful of mace.
+
+Beat for five minutes to blend and then cut and fold in the stiffly
+beaten whites of five eggs. Bake in prepared pans for one hour in a
+moderate oven. Use the pans prepared the same as for the fruit cake.
+Golden cake may be made from this recipe, using the yolks of seven
+eggs.
+
+To use successfully you must use good shortening, pastry flour,
+granulated sugar and fresh eggs. Exact care in measuring with
+the proper methods of compounding and finally careful baking are
+necessary. Now for another point: do not stir the cake after its final
+beating.
+
+In filling the cake pan put the mixture well into the corners and
+leave a slight depression in the centre. This will leave the cake
+perfectly smooth on top. Now, if the oven is too cool when the cakes
+go into it the cake will rise over the top of the pans and become
+coarse-grained. While, on the other hand, if it is too hot it will
+brown quickly on the top before the cake has had a chance to rise;
+then when the dough does attempt to rise it will break through and
+crack the crust. Too much flour will also cause this. Now to break the
+old hoodoos about cake-baking! You may look at the cake after it is in
+the oven ten minutes if you will open and shut the oven door gently,
+and if necessary to remove the cake wait until it has reached its full
+height and is beginning to brown. Then it may be removed carefully
+without danger of falling. Sometimes it may be necessary to remove the
+cakes so that they may brown evenly. Icing the cakes greatly improves
+their appearance. Should the cake for any reason scorch, don't trim
+it with a knife. This spoils its appearance; instead use a grater and
+remove the scorched part.
+
+Turn the cakes to cool upon a sieve or wire cake-rack. Do not attempt
+to ice a cake until it is cool and then coat the entire cake over with
+a plain water icing.
+
+
+A SMALL POUND CAKE
+
+  Four ounces of butter,
+  One cupful of sugar.
+
+Place in a warm bowl and cream until light and frothy; now add yolks
+of four eggs and beat well for ten minutes, then add
+
+  Three cupfuls of flour,
+  Four level teaspoonfuls baking powder,
+  One cupful of milk,
+  One teaspoonful of nutmeg.
+
+Beat hard for fifteen minutes and then carefully fold in the stiffly
+beaten white of an egg and then pour into a prepared pan and bake for
+sixty minutes in slow oven.
+
+
+A LARGE POUND CAKE
+
+  One and one-half cupfuls of sugar,
+  Eight ounces of shortening.
+
+Cream together until light and fluffy and then add
+
+  Yolks of six eggs,
+  Five cupfuls of sifted flour,
+  Three level teaspoons of baking powder,
+  One and one-half cupfuls of milk,
+  One teaspoonful of mace.
+
+Beat for twenty minutes to blend and then carefully fold in the
+stiffly beaten whites of the six eggs. Bake in a prepared pan for
+eighty minutes in a moderate oven.
+
+
+COBBLER, SOUTHERN STYLE
+
+Select the fruit desired and to one quart of stewed fruit add
+
+  One and one-half cups of fine bread crumbs,
+  One cup of brown sugar,
+  Three tablespoonfuls of melted shortening,
+  One teaspoon of nutmeg or cinnamon.
+
+Mix well and then turn into well-greased baking dish and cover with
+a crust of pastry. Bake in a slow oven for forty minutes. Serve with
+either fruit or vanilla sauce.
+
+
+CHERRY ROLY-POLY
+
+Place in a mixing bowl
+
+  Two and one-half cups of sifted flour,
+  Two tablespoons of baking powder,
+  One teaspoon of salt,
+  One-half cup of sugar.
+
+Sift to mix. Now rub in one-half cup of shortening and mix to a dough
+with three-quarters cup of water. Roll out one-quarter inch thick and
+fill with the prepared cherries. Roll as for jelly roll and then
+place in a well-greased and floured pan. Bake in a moderate oven for
+thirty-five minutes, basting every ten minutes with syrup made from
+
+  One-half cup of brown sugar,
+  Three-quarters cup of boiling water.
+
+To prepare the cherries: Stone two pounds of cherries and place in a
+saucepan and add
+
+  One cup of brown sugar,
+  Four tablespoons of water.
+
+Cook slowly until the cherries are soft and then add
+
+  Two tablespoons of cornstarch dissolved in
+  Three tablespoons of water.
+
+Bring to a boil and cook for five minutes. Cool and use. This mixture
+must be very thick.
+
+
+OATMEAL DROPS
+
+Place in a saucepan
+
+  One cup of corn syrup,
+  One-half cup of shortening,
+  One cup of chopped raisins.
+
+Bring to a boil and cook for five minutes and then add
+
+  One teaspoon of soda dissolved in
+  Four tablespoons of cold water,
+  Two cups of rolled oats,
+  One-half cup of flour,
+  One-half teaspoon of nutmeg.
+
+Mix and then drop by the spoonful on a greased and floured baking
+sheet two inches apart. Bake in a hot oven for ten minutes.
+
+
+CHEESE CAKE
+
+Use level measurements. Place in a saucepan
+
+  One cupful of milk,
+  Two tablespoonfuls cornstarch.
+
+Dissolve the starch in the milk and then bring to a boil. Cook for
+five minutes. Cool and then rub one and one-half cupfuls of cottage
+cheese through a sieve. Add
+
+  One teaspoonful of nutmeg,
+  Two yolks of eggs,
+  One teaspoonful of vanilla extract,
+  Two-thirds cup of sugar.
+
+Beat to cream and then fill into the oblong cheese-cake pan, which has
+been lined with plain pastry. Bake in a slow oven for thirty minutes.
+
+
+SOFT CHOCOLATE COOKIES
+
+  One-half cup of brown sugar,
+  One-half cup of syrup,
+  Six tablespoons of shortening,
+  One egg.
+
+Cream and then add
+
+  One-half cup of cocoa,
+  One-half cup of milk,
+  Two teaspoons of baking powder,
+  Four cupfuls of flour,
+  One teaspoon of cinnamon.
+
+Work to a dough and then roll, cut and bake in a moderate oven for
+eight minutes. Cool and cover with a damp cloth for three minutes.
+Store in an air-tight container.
+
+
+BLACK NUT CAKE
+
+  One cup of brown sugar,
+  Five tablespoons of shortening.
+
+Cream well and then add
+
+  One-half cup of cocoa,
+  Two cups of sifted flour,
+  Four level teaspoons baking powder,
+  One well-beaten egg,
+  One cup of milk,
+  One teaspoon of cinnamon,
+  One teaspoon vanilla,
+  One cup of finely chopped nuts.
+
+Peanuts or any other variety selected will do. Beat to mix and
+then pour into well-greased and floured loaf-shaped pans. Bake for
+thirty-five minutes in a moderate oven. Ice with water icing. This
+cake is delicious.
+
+
+ANIMAL COOKIES
+
+  One cupful of brown sugar,
+  One and one-half cupfuls of flour,
+  One-quarter teaspoonful of baking soda,
+  Two teaspoonfuls of baking powder,
+  One teaspoonful of ginger,
+  Two teaspoonfuls of cinnamon,
+  One-half teaspoon of nutmeg.
+
+Mix thoroughly by sifting and then rub into the mixture seven
+tablespoons of shortening. Mix to dough with
+
+  One well-beaten egg,
+  Six tablespoons of coffee.
+
+Knead dough well and then roll out one-quarter inch on slightly
+floured pastry board. Cut with animal cutters and then bake on a
+baking sheet in a moderate oven for ten minutes. Cool and then wash
+with a mixture of syrup and water and roll in confectioner's sugar.
+
+NOTE.--The dough must be fairly soft. If necessary, add more coffee.
+
+Syrup Wash:
+
+  Three tablespoons syrup,
+  One tablespoon boiling water.
+
+Mix and use.
+
+
+CHOCOLATE FILLING FOR CAKES MADE FROM COCOA
+
+Place in a saucepan
+
+  One cup of water,
+  One cup of syrup,
+  One-half cup of cocoa,
+  Six tablespoons of cornstarch,
+  One teaspoon of cinnamon.
+
+Stir until the starch is dissolved and then bring to a boil. Cook
+slowly for six minutes and then add one teaspoon of vanilla. Cool and
+use for chocolate filling between cakes, in éclairs or cream puffs, or
+for chocolate pie.
+
+
+
+
+VEGETABLES
+
+
+BAKED GREEN PEPPERS
+
+Allow one large pepper for each person. Cut a slice from the top and
+remove the seeds and then place in cold water until needed. Now mince
+fine four onions and then cook until tender but not brown, in four
+tablespoons of shortening. Place in a bowl and then add
+
+  Two ounces of bacon, diced and cooked to a light brown,
+  One and one-half cups of fine bread crumbs,
+  Two teaspoons of salt,
+  One teaspoon paprika,
+  One-half teaspoon thyme,
+  Three-quarters cup of milk,
+  One well-beaten egg.
+
+Mix and then fill into six large peppers. Place in a greased baking
+pan and add one-half cup of water. Bake for forty minutes in a
+moderate oven. Five minutes before removing from the oven place a
+strip of bacon over each pepper. When nicely browned, serve.
+
+
+EGG PLANT CROQUETTES
+
+Pare the egg plant and then cut in slices and cover with boiling
+water. Cook until tender and then drain well. Place in a bowl and add
+
+  One medium-sized onion grated,
+  Two green peppers chopped fine,
+  One well-beaten egg,
+  One-half cup of fine crumbs,
+  Two teaspoons of salt,
+  One teaspoon of paprika.
+
+Mould into croquettes and then dip in flour, then in beaten egg and
+roll in fine crumbs. Fry in hot fat, serve with cream sauce.
+
+
+BRAISED CELERY
+
+Scrape and thoroughly clean the coarse outside branches of celery, cut
+into inch pieces and then parboil gently for fifteen minutes. Drain.
+Now place two tablespoons of butter in a saucepan and add one and
+one-half cupfuls of the prepared celery. Cover closely and cook until
+tender, shaking occasionally to prevent sticking to the pan. Season,
+and when ready to serve cover with espaniole or brown sauce made from
+stock.
+
+To make sauce: Place two tablespoonfuls of fat in an iron frying pan
+and add four tablespoonfuls of flour; work to a roux, browning well.
+Now add one and a half cupfuls of stock and bring to a boil. Cook for
+five minutes and then strain and return to the saucepan and season.
+Use a bouillon cube to make the stock if none of the regular stock is
+on hand.
+
+
+BAKED BABY LIMA BEANS
+
+These tiny limas are most delicious when baked like the ordinary navy
+bean. Wash one-half pound of beans well and then look over carefully
+and discard all bruised or damaged ones. Soak overnight in cold water.
+In the morning wash again and then place in a saucepan and cover with
+cold water. Bring to a boil and then turn into a colander and let
+the cold water run on them, then place in a saucepan and cover with
+boiling water and cook for twenty minutes. Turn into a baking dish and
+add
+
+  One cup of stewed tomatoes,
+  One onion, minced fine,
+  One green pepper, minced fine,
+  One teaspoon of salt,
+  One tablespoon of paprika,
+  One-half cup of salad oil,
+  Four tablespoons of syrup.
+
+Add sufficient water to cover beans one inch deep. Mix well and bake
+for two hours in a slow oven.
+
+
+STRING BEANS, ITALIAN STYLE
+
+Soak one cupful of dried string beans and then cook until tender or
+use 1 quart of green snap beans.
+
+Then add
+
+  Two onions minced fine,
+  One green or red pepper minced fine.
+
+When tender drain well and season with
+
+  One teaspoonful of salt,
+  One teaspoonful of paprika,
+  Three tablespoonfuls of grated cheese.
+
+
+CARROTS A LA BRABANCONNE
+
+Pare carrots cut in slices and then cook until tender. Drain and then
+place a layer of carrots in a baking dish. Sprinkle with fine bread
+crumbs and salt and paprika and then sift two tablespoons of grated
+cheese over each layer. Repeat this until the dish is full and then
+cover with one and one-half cupfuls of cream sauce. Sprinkle with
+grated cheese and fine bread crumbs. Bake in a hot oven for twenty
+minutes.
+
+
+BABY LIMA BEAN CROQUETTES
+
+Baby lima beans should be soaked overnight. In the morning look over
+carefully and then discard all bruised and damaged beans. Place in a
+saucepan and cover with cold water. Bring to a boil and cook for five
+minutes. Turn into a colander and rinse under cold water and then
+return to the saucepan. Cover with boiling water and cook until
+tender, then add
+
+  Two onions, minced fine,
+  One fagot of soup herbs.
+
+Cool and then drain the beans well, then mash fine, pile in a dish and
+set in the icebox until needed.
+
+
+CREAMED MUSHROOMS
+
+Use both caps and stems. Peel and then parboil for three minutes and
+drain. Use three-quarters pound of mushrooms. Now make a cream sauce
+of
+
+  Three cups of milk,
+  One-half cup of flour.
+
+Dissolve the flour in the milk and then bring to a boil. Cook slowly
+for ten minutes and then add the prepared mushrooms and
+
+  One onion, grated,
+  One-half cup of finely chopped parsley,
+  Two teaspoons of salt,
+  One teaspoon of paprika,
+  Three tablespoons of butter.
+
+Heat to a boiling point and then simmer slowly.
+
+
+CORN FRITTERS
+
+  One-half can of crushed corn,
+  One egg,
+  One-half cup of water,
+  One teaspoon of salt,
+  One teaspoon of paprika,
+  One grated onion,
+  One tablespoon of baking powder,
+  Two cups sifted flour.
+
+Beat to mix and then fry in hot fat. Drain. This amount will serve six
+persons.
+
+
+BRAISED ONIONS
+
+Parboil and then drain three cups of finely chopped onions. Now place
+one-half cup of shortening in a frying pan and add onions. Cover
+closely and cook until a light golden brown. Make a border of onions
+around a hot platter.
+
+
+BAKED BEANS WITH SALT PORK
+
+Soak the beans--one pound--over night or early in the morning, and at
+noon place in a kettle and cover with water. Bring to a boil and drain
+off the water. Cover with water. Bring to a boil and cook for fifteen
+minutes. Drain. Now add
+
+  One can of tomatoes,
+  One cup of chopped onions,
+  One-half cup of syrup,
+  One pound of salt pork cut in pieces,
+  Two tablespoons of salt,
+  One tablespoon of paprika.
+
+Add sufficient water to cover beans one inch deep. Mix well and then
+cover the pot closely and bake in a slow oven for four hours.
+
+
+LIVER DUMPLINGS
+
+Parboil four ounces of liver until tender, and then put through a
+food chopper. Either beef, pork or lamb liver may be used. Mince three
+onions very fine. Place four tablespoons of fat in a frying pan and
+add onions and liver. Cook gently until onions are tender and then
+lift and turn into a mixing bowl and add
+
+  One and one-half cupfuls of dry mashed potatoes,
+  Two teaspoonfuls of salt,
+  One teaspoonful of paprika,
+  One-half teaspoon of thyme,
+  One and one-half cupfuls of sifted flour,
+  One teaspoonful of baking powder.
+
+Mix thoroughly and then add
+
+  One egg,
+  Four tablespoons of potato water.
+
+Work to a smooth well-blended mass and then rub your hands with salad
+oil and then form this mass into balls. Cook for twenty minutes in
+boiling salted water. Lift with a skimmer on a napkin to drain. Serve
+with either onion, tomato or creamed sauce, or the dumplings may be
+rolled in flour, browned quickly in hot fat and served at once.
+
+
+SCALLOPED CORN
+
+Place in a mixing bowl
+
+  Three-quarters cup of crushed can corn,
+  One-half cup of fine bread crumbs,
+  One tablespoon of grated onion,
+  Two tablespoons of finely minced parsley,
+  One tablespoon of butter,
+  One teaspoon of salt,
+  One-half teaspoon of paprika,
+  Three tablespoons of flour,
+  One egg,
+  Three-quarters cup of milk.
+
+Mix well and then turn into a well-greased baking dish and bake for
+thirty minutes in a moderate oven.
+
+
+
+
+RABBITS
+
+
+FRICASSEE OF RABBIT
+
+Place the rabbit in a saucepan and add
+
+  One quart of boiling water,
+  One large onion with two cloves stuck in it,
+  Fagot of soup herbs.
+
+Bring to a boiling point and cook gently until the meat is tender. The
+gravy may be thickened with cornstarch.
+
+Season with pepper, salt and finely minced parsley.
+
+To make a rabbit pie place the fricasse of rabbit in a baking dish and
+cover with a crust. Bake for thirty-five minutes in a hot oven.
+
+
+FRIED RABBIT
+
+Prepare and cook the rabbit as for fricasse and when the meat is
+tender lift to drain. Cool. Dip in beaten egg and then roll in fine
+bread crumbs and fry until golden brown in hot fat. Use the liquid for
+gravy.
+
+
+SOUR RABBIT
+
+Cut the rabbit and then place in a china bowl and add
+
+  One cupful of chopped onions,
+  One bunch of potherbs,
+  One teaspoonful of sweet marjoram,
+  Six cloves,
+  Five allspice,
+  Two bay leaves.
+
+Now cover, using a mixture of two parts vinegar and one part water.
+Set in a cool place for three days, turning the rabbit over every day,
+then put in a casserole dish or stewing pan and cook until tender.
+Thicken the gravy. Serve potato dumplings with this dish, or it may be
+eaten cold.
+
+
+RABBIT PIE
+
+Clean and prepare a pair of rabbits for cooking; cut into suitable
+pieces. Brown quickly in hot fat; lift to a baking dish and add one
+quart of hot water.
+
+  Two large onions, minced very fine,
+  Salt and pepper to taste.
+
+Cook very slowly until tender, thicken the gravy and add one cupful
+of sour cream, then cover the top of the baking dish with mashed and
+seasoned sweet potatoes, one inch thick. Brush with syrup and dust
+lightly with cinnamon, and dot with bits of butter. Bake until
+slightly brown.
+
+
+CUSTARD SAUCE
+
+  One cup of milk,
+  Two tablespoons of cornstarch.
+
+Stir to dissolve and bring to a boil, cook for three minutes and then
+add
+
+  One-quarter teaspoon of nutmeg,
+  Five tablespoons of sugar,
+  Yolk of one egg.
+
+Beat to blend and then cool.
+
+
+CARAMEL SAUCE
+
+  One cup of brown sugar,
+  Four tablespoons of water,
+  One tablespoon of butter.
+
+Place in a frying pan and cook until caramelled, then add one and
+one-half cups of water. Bring to a boil and then add four tablespoons
+of cornstarch dissolved in five tablespoons of water. Stir until the
+mixture thickens and cook for five minutes, then add one teaspoon of
+vanilla and use.
+
+
+FRUIT SAUCE
+
+Place in a saucepan
+
+  One cup of crushed fresh fruit,
+  One cup of brown sugar,
+  One cup of water.
+
+Cook until the fruit is soft and then cool. Rub through a fine sieve
+and then add
+
+  Three tablespoonfuls cornstarch
+
+dissolved in
+
+  Three tablespoons of water.
+
+Bring to a boil and cook for five minutes.
+
+
+SWEETENED CREAM SAUCE
+
+Place in a saucepan
+
+  Two cups of milk,
+  Four tablespoons of cornstarch.
+
+Dissolve the cornstarch in cold milk and bring to a boil. Cook for
+five minutes and then add
+
+  One-half cup of sugar,
+  One-half teaspoon of nutmeg,
+  One well-beaten egg.
+
+Beat to mix.
+
+
+VANILLA SAUCE
+
+Place in a saucepan
+
+  One-half cup of sugar,
+  One-half cup of white corn syrup,
+  One-half cup of water,
+  Two tablespoons of cornstarch.
+
+Stir to dissolve and then bring to a boil and cook three minutes. Now
+add
+
+  One tablespoon of vanilla extract.
+
+
+LEMON SAUCE
+
+Place in a saucepan
+
+  Grated rind of one lemon,
+  Two cups of water,
+  Four tablespoons of cornstarch.
+
+Dissolve the starch and then bring to a boil. Cook slowly for five
+minutes and then add
+
+  One cup of sugar,
+  Juice of two lemons.
+
+Beat to thoroughly mix and then serve.
+
+
+SABOYON SAUCE
+
+Place one-half cup of sugar in a saucepan and add the yolks of two
+eggs. Cream until light and fluffy and then add one teaspoon of
+vanilla extract and one-half teaspoon of almond extract. Heat one-half
+cup of milk to the boiling point and then pour over the eggs and
+sugar. Stir continually over a slow fire until the mixture is just
+below the boiling point. Remove and add stiffly beaten whites of two
+eggs and serve on pudding.
+
+
+SWEET SPICED BLACKBERRY SAUCE
+
+Place in a saucepan
+
+  One cup of well-cleaned blackberries,
+  One cup of sugar,
+  One cup of water,
+
+and the following spices tied in a little piece of cheesecloth:
+
+  One-half teaspoon nutmeg,
+  One teaspoon cinnamon,
+  One-quarter teaspoon allspice.
+
+Cook slowly until the fruit is soft and then rub through a fine sieve
+and thicken with
+
+  Three tablespoons of cornstarch
+
+dissolved in
+
+  One-quarter cup of cold water.
+
+Bring to a boil and cook for five minutes, cool and serve.
+
+
+CHERRY SAUCE
+
+  One-half pound of stoned cherries,
+  One-half cup of sugar,
+  One cup of water.
+
+Bring to a boil and then cook slowly until the cherries are soft. Now
+add two tablespoons of cornstarch, dissolved in one-half cup of cold
+water. Bring to a boil and then cook for five minutes. Cool and use.
+
+
+PUDDING SAUCE
+
+  One-half cup of white syrup,
+  One-half cup of water,
+  One small bottle of maraschino cherries, cut in bits,
+  One tablespoon of cornstarch.
+
+Dissolve the starch in water and add the syrup and cherries. Bring to
+a boil and cook for five minutes. Serve.
+
+
+CHOCOLATE SAUCE
+
+  One-half cup of sugar,
+  One cup of water,
+  Seven level tablespoons of chocolate,
+  Two level tablespoons of cornstarch.
+
+Dissolve the starch and chocolate in the sugar and water and bring to
+a boil. Cook for five minutes.
+
+
+MAKING A CHOCOLATE SAUCE USING COCOA
+
+  One cup of syrup,
+  One cup of water,
+  One-half cup of cocoa,
+  Two tablespoons of cornstarch,
+  One teaspoon of cinnamon.
+
+Place in a saucepan and stir until the starch is dissolved and then
+bring to a boil. Cook for five minutes and then cool and add one
+tablespoon of vanilla. Use the same as sauce made with chocolate.
+
+
+FRUIT CUSTARD SAUCE
+
+Place in a saucepan
+
+  One and one-half cupfuls of cold stewed fresh fruit,
+  One cup of milk,
+  Four level tablespoons of cornstarch.
+
+Stir to dissolve the starch and then bring to a boil, stirring
+constantly. Cook for five minutes, and add one well-beaten egg and
+three-quarters of a cup of sugar; beat hard and then cook for two
+minutes.
+
+
+CHOCOLATE SAUCE
+
+Place four ounces of chocolate, cut into fine pieces, in a saucepan
+and add one pint of water and one and one-half cups of sugar. Stir
+until the sugar is dissolved and then bring to a boil, cook for ten
+minutes and then add
+
+  Six tablespoonfuls of cornstarch, dissolved in
+  One-half cup of water,
+  One teaspoon of cinnamon.
+
+Bring to a boil and stir continually and cook for five minutes. Cool
+and then add one tablespoon of vanilla. Place in a fruit jar and store
+in a cool place. This sauce is used for puddings, pastries, cakes, ice
+cream, sundaes and chocolate sodas.
+
+
+ORANGE SAUCE
+
+  Juices of two oranges,
+  One-quarter cup of sugar,
+  One tablespoon of cornstarch,
+  Two tablespoons of water,
+  Yolks of two eggs.
+
+Dissolve the starch in the water. Add the orange juice and cook until
+thick, about five minutes. Add sugar and yolks of eggs. Remove from
+fire. Cool and fold in the beaten white of one egg. Use yolk of egg
+left over for the mousse.
+
+
+FRUIT WHIP
+
+  Whites of two eggs,
+  One glass of apple jelly.
+
+Beat, using a Dover egg-beater, until it forms into a stiff meringue.
+This amount will serve about ten people liberally.
+
+One-half of this recipe for ordinary family.
+
+
+
+
+DESSERTS
+
+
+BANANA FRITTERS
+
+Cut four bananas in half; now then place in a bowl
+
+  One-half cup of milk,
+  One-half cup of flour,
+  One teaspoon baking powder,
+  One teaspoon of sugar,
+  One teaspoon of shortening,
+  Pinch of salt,
+  Yolk of one egg.
+
+Beat to mix and then dip banana in batter. Fry golden brown in hot
+fat. Serve with vanilla or fruit sauce.
+
+
+CRANBERRY JELLY
+
+  One quart of cranberries,
+  One cupful of water.
+
+Cook until the berries are soft and then put through the colander or a
+coarse sieve. Return to the saucepan and boil for three minutes, then
+add
+
+  Two cupfuls of sugar,
+  Pinch of salt.
+
+Stir until sugar is dissolved and then boil for ten minutes. Rinse a
+mould with cold water and then pour in the cranberries and let cool.
+
+
+LEMON MARMALADE
+
+Cut one lemon into slices and then remove the seeds and put through
+the food chopper. Add one and one-quarter cups of water. Bring to a
+boil and cook slowly until the lemon rind is very soft. This usually
+takes about one hour. Now add one and one-half cups of sugar and
+stir to dissolve the sugar. Cook until thick like marmalade. Place an
+asbestos mat under the saucepan to prevent scorching. Stir frequently.
+
+Use level measurements; they conform to pounds and ounces and give
+satisfactory results.
+
+
+ORANGE JELLY
+
+  Juice of three oranges,
+  One-half cupful of sugar,
+  One-half cupful of water,
+  Two tablespoonfuls of syrup from a bottle of maraschino cherries.
+
+Boil the sugar and water for five minutes and then cool and add the
+strained orange juice and the maraschino cherry syrup. Now soak two
+level tablespoonfuls of gelatine in one-half cupful of cold water for
+thirty minutes and then place in hot water bath to heat. Stir until
+dissolved and then strain into prepared orange mixture. Now rinse
+custard cups in cold water and pour in the gelatine and set aside
+to cool and mould. To serve: Unmold on a saucer and serve with fruit
+whip.
+
+
+COFFEE CUSTARD, PARFAIT STYLE
+
+  One and one-half cupfuls of cold coffee,
+  One cupful of evaporated milk,
+  One-half cupful of cornstarch.
+
+Place in a saucepan and dissolve the starch in the coffee and then add
+the milk. Bring to a boil and cook slowly for ten minutes. Remove and
+add
+
+  One cupful of sugar,
+  One teaspoonful of vanilla,
+  Yolk of two eggs.
+
+Beat to blend thoroughly and then partly cool and pour into stem
+glasses, filling nearly to the top. Set on ice to chill. While
+chilling place the white of two eggs and one-half glass of currant
+jelly in a bowl. Now use a Dover egg-beater and beat until it holds
+its shape. When ready to serve pile high on the coffee custards and
+garnish with maraschino cherries.
+
+
+GALATIN A LA MELBA
+
+Cut a slice of sponge cake. Place on a fruit saucer and pour over it
+three tablespoons of syrup from a jar of peaches and then place two
+halves of peaches on the cake and top off with whipped cream and a
+maraschino cherry.
+
+
+MINT GELATINE
+
+Shred the leaves of a bunch of mint and place in a saucepan; add
+one-half cup of water and cook slowly for ten minutes. Now drain and
+add
+
+  One-half cup of sugar,
+  Three-quarters cup of vinegar.
+
+Stir to thoroughly dissolve and then place one tablespoon of gelatin
+to soak in one-quarter cup of cold water for ten minutes and add the
+hot mint preparation. Strain and add two drops of green vegetable
+coloring into it, and then pour into a pan to mould. Cut into blocks
+and serve with the meat.
+
+
+PASTRY
+
+Now it all rests with the cook as to whether we are going to have a
+cut of pastry that fairly melts in your mouth or a tough doughy mass
+that is unfit for food.
+
+Any little housewife may turn out delicious, flaky pastry if she will
+but follow directions carefully. First of all, let us study for a
+minute just what pastry is. It is a mixture of flour, shortening and
+water. Each grain of flour is thoroughly coated with shortening and
+then mixed to a dough with the water. Do I hear you say "Well I know
+that?" Surely you do. But do you know the real knack of putting it
+together? For here is the real rub. The minute you knead or squeeze
+pastry that is the moment you make it tough.
+
+
+THE REAL SECRET
+
+Sift
+
+  Three cups of flour,
+  One teaspoon of salt,
+  Three teaspoons of baking powder,
+
+together twice, and then cut or rub into this two-thirds cup of
+shortening. If you cut it in, use your griddle-cake turner or spatula
+and chop it in rather coarse. Now mix to a dough with one-half cup of
+ice-cold water, using the cake-turner to mix the water in; just keep
+chopping and turning over until the mixture is formed into a ball of
+dough. Do not knead or pat with the hand. You cannot hurt this dough
+if you will just mix it as a man does when mixing mortar with a hoe.
+Keep working it back and forth, chopping it each time until well
+mixed. This amount will make the tops and the bottoms for two pies.
+
+To roll the dough, divide it into four parts and then lift one piece
+on a slightly floured board and roll out the dough, working the
+rolling pin to and from you and turning the dough as often as
+necessary to secure the size and shape desired.
+
+Should the dough tear, or not come to the desired shape, just fold it
+into squares or oblongs and then roll again.
+
+Place on the tin and then trim the edges. Proceed in the same manner
+with the top crust, and then when ready to place on the pie, fold from
+corner to corner, making a bias fold and then cut quarter-inch gashes
+with a knife in centre to allow steam to escape. Lift and cover the
+pie and then trim to shape. Now do not form the trimmings into a ball,
+but lay them one piece upon the other in a pile and flatten them with
+the rolling pin. Roll and fold into shape, and roll as desired.
+
+You can re-roll pastry as often as desired by this method. Keep in the
+mind the fact that kneading or squeezing the pastry forms it into a
+sticky mass. This method will give you a delicious, flaky crust. You
+may spread two tablespoons of shortening upon the top crust and then
+fold and roll. Fold again and roll; then use as desired.
+
+Sufficient pastry may be made at one time to last for two or three
+days. Just wrap the dough in wax-paper so that it does not dry out.
+Various fillings may be used. Fresh or canned fruits, custards, mince
+meat, etc. If you use fresh fruits place
+
+  One-half cup of sugar,
+  Three level tablespoons of cornstarch,
+
+in a bowl and rub between the hands to thoroughly mix and then use
+this by sprinkling over the fruit. This will prevent the juice from
+boiling out of the pie while it is cooking and it will form into a
+jelly when cold.
+
+To use canned fruit, drain the fruit free from the liquid and then cut
+into thin slices. Measure the liquid and then add
+
+  Four level tablespoons of cornstarch,
+  Eight tablespoons of sugar,
+
+to each cupful. Dissolve the starch and sugar in the cold liquid and
+then bring to a boil. Cook for three minutes and then add the prepared
+fruit. Cool before placing in the pastry.
+
+To prevent the lower crust from becoming soggy just before putting
+in the filling, brush it well with a good salad oil, or shortening,
+taking care that each part is covered. This will give you a tender,
+flaky lower crust.
+
+Just before the pie is ready to put into the oven brush it well with a
+wash of egg and milk, using
+
+  Yolk of one egg,
+  One-half cup of milk,
+  Two teaspoons of sugar.
+
+Stir to dissolve the sugar and mix in the egg. Then wash the pie. This
+will keep a week in a cool place.
+
+The correct temperature to bake a pie is 300 to 350 degrees
+Fahrenheit. This means a moderate oven. Too much heat will brown the
+crust before the filling inside has had the time to cook. Custard
+pies--this includes those made of eggs, milk, lemon meringes, sweet
+potato and pumpkin--require a slow oven--250 degrees Fahrenheit.
+
+
+PASTRY FOR CUSTARD PIE
+
+The most important point in the custard pie is the crust, which will
+either make or mar the pie. So to begin with, the pastry should be
+light and delicate. To make pastry for custard pie place in a bowl
+
+  Three cups of flour,
+  One teaspoon of salt,
+  Three teaspoons of baking powder,
+  Two tablespoons of sugar.
+
+Sift to mix and then rub in one-half cup of good shortening, and then
+mix to a dough with one-half cup of ice water. When mixing the pastry
+to a dough, it is important that it should be cut and folded together
+much after the method used in cutting and folding the whites into a
+cake. Care at this point in making the pastry will prevent it from
+becoming tough. Now wrap the pastry in wax or parchment paper and
+place on the ice to thoroughly chill for two hours. Now if the pastry
+is made either the day before or early in the morning and then allowed
+to blend, it will be delightfully light and flaky.
+
+Now to prepare for the pie: This amount of pastry will be sufficient
+for two large pies, one custard and one lemon, for variety. The
+trimmings can be made into little tarts, turnovers or cheese straws.
+Divide the pastry into two parts and then roll out one part on a
+lightly floured board until sufficiently large to fully cover the pie
+tin.
+
+Now fold carefully in half and then in quarters and lift on the pie
+plate and open covering the pie plate, easing on the pastry. Trim the
+edges and then roll out the trimmings into a long narrow strip. Cut
+into strips three-quarters inch wide and then brush the edge of the
+pastry on the pie plate with water and add this narrow strip as a
+reinforcement to build up the edge. This will prevent the custard
+overflowing.
+
+Now brush the pastry in the bottom of the pie plate with melted
+shortening, taking care to thoroughly coat the entire surface with
+the shortening. Then pour in the prepared custard. Reserve about one
+tablespoon of the custard to brush the pastry around the edges. Place
+in a slow oven and bake until the custard is firm in the centre.
+
+To test if custard is baked, gently insert a silver knife into the
+custard, taking care that the knife does not pierce the crust.
+
+Brushing the pastry with the shortening before pouring in the custard
+prevents the moisture from soaking into the crust.
+
+
+TO MAKE THE MERINGUE
+
+Beat the whites of two eggs in a bowl, which is free from grease,
+until stiff, and then cut and fold into the stiffly beaten whites of
+the two eggs
+
+  One-half cup of pulverized sugar,
+  Three tablespoons of cornstarch.
+
+Sift the sugar and cornstarch to thoroughly mix and then carefully cut
+and fold into the whites of eggs.
+
+On just how careful you are in cutting and folding this mixture will
+determine the success of your meringues. After the whites are beaten
+stiff they are full of little air bubbles, which if stirred break down
+and become watery and then the entire mixture becomes flat and tough.
+To prevent this, sprinkle the prepared sugar over the stiffly beaten
+white of egg and then with a spoon cut down through the centre and
+fold over; turn the bowl half-way around, then cut and fold again.
+Repeat this until sufficiently mixed, then place on the hot pie,
+sprinkle with granulated sugar and place in the oven to brown. Open
+the oven door and let stand for a few minutes, then remove to a place
+free from drafts where it will cool slowly, so as to prevent a sudden
+shrinking of the meringue, due to a sudden chill.
+
+To make cocoanut pie, add one-half cup of cocoanut to the custard pie
+just before putting in the oven.
+
+
+PEACH CUSTARD PIE
+
+Crush a sufficient number of pared peaches to measure one cup. Place
+in a mixing bowl and add
+
+  One-half cup of sugar.
+
+Now place in a saucepan
+
+  Three-quarters cup of milk,
+  Two tablespoons of cornstarch.
+
+Stir to dissolve and then bring to a boil. Cook for two minutes and
+then pour very slowly, while beating hard to blend, on the peaches and
+sugar that are blending in the mixing bowl.
+
+Add
+
+  Yolks of two eggs,
+  One-quarter teaspoon of cinnamon.
+
+Beat again and then pour into prepared pie plate lined with pastry and
+bake in a slow oven. Use whites of eggs for meringue.
+
+
+CUSTARD PIE
+
+Now to prepare the filling for the custard pie, place in a mixing bowl
+
+  One-half cup of sugar,
+  One and one-quarter cups of milk,
+  Yolk of one egg,
+  Two whole eggs,
+  One-quarter teaspoon of nutmeg.
+
+Beat with an egg-beater to thoroughly mix and then pour into the
+prepared pastry lined pie tin. Use white of egg for meringue.
+
+
+LEMON CUSTARD PIE
+
+Place in a saucepan
+
+  One cup of sugar,
+  One and one-half cups of water,
+  One-half cup of cornstarch.
+
+Stir to dissolve and then bring to a boil, and cook for five minutes.
+Now add
+
+  Rind of one-quarter lemon, grated,
+  Juice of two lemons,
+  Yolks of two eggs.
+
+Beat to thoroughly mix and then pour into pie plate prepared as for
+custard pie. Bake in a moderate oven for twenty-five minutes and then
+cover with meringue made of whites of eggs.
+
+
+NORTH CAROLINA PEACH CUSTARD PIE
+
+Prepare the pastry and line a pie plate with it, then rub with
+shortening as directed in the custard pie. Now cover the bottom
+thickly with sliced peaches and then prepare a custard as follows:
+Place in a mixing bowl
+
+  Three-quarters cup of sugar,
+  Three-quarters cup of milk,
+  Yolks of two eggs,
+  One whole egg,
+  One-quarter teaspoon of cinnamon.
+
+Beat to thoroughly mix and just before pouring the custard over the
+peaches dust them well with sifted flour. Pour on the custard and bake
+in a slow oven until firm. Use whites of eggs for meringue.
+
+Raspberries and plums may be used in place of the peaches for variety.
+When making these pies, always use the regulation custard pie tin, the
+ones with the straight sides.
+
+
+CIDER JELLY PIE
+
+Place in a saucepan
+
+  Three-quarters cup of brown sugar,
+  Two cups of cider,
+  Eight tablespoons of cornstarch.
+
+Dissolve the starch and then bring to a boil. Cook for three minutes
+and then remove from the fire and add
+
+  One-half teaspoon of cinnamon,
+  One tablespoon of vinegar.
+
+Beat to mix and then cool and bake between two crusts.
+
+
+APPLE DOWDY
+
+Grease well with shortening a deep pudding pan and then place a layer
+one inch thick of thinly sliced apples and then sprinkle well with
+sugar and dust with cinnamon. Repeat this until the dish is full and
+then cover with a crust of plain pastry. Bake for forty-five minutes
+in a moderate oven and let cool.
+
+To serve: Loosen the pastry from the sides of the pan, place a large
+platter over the pie and invert. Cut into wedge-shaped portions and
+serve with cream, custard or fruit sauce.
+
+
+COUNTRY STYLE GREEN APPLE PIE
+
+Pare the apples and then cut into thin slices. Now place a layer of
+apples in a pudding pan and sprinkle each layer with
+
+  Two tablespoons of flour,
+  Six tablespoons of brown sugar,
+  One-quarter teaspoon of cinnamon.
+
+Repeat this until the pan is full. Now place a crust on top and bake
+in slow oven for forty minutes. To serve: Run a knife around the edge
+of the pan to loosen the crust. Invert the plate over the pie and turn
+the pie upside down upon the plate. Cover with fruit, whip and cut
+into wedge-shaped pieces and serve with custard sauce.
+
+
+CONGRESS PIE
+
+Use an oblong pan similar to that used in making cheesecake. Line with
+plain pastry and then place three cups of bread crumbs in a bowl and
+add
+
+  Two cups of boiling water,
+  One-half cup of syrup,
+  One cup of brown sugar,
+  Four tablespoons of shortening,
+  One teaspoon of cinnamon,
+  One-half teaspoon of nutmeg,
+  One-half teaspoon of cloves,
+  One cup of finely chopped nuts,
+  One cup of raisins or currants,
+  One cup of marmalade or fruit butter.
+
+Beat to thoroughly mix and then pour into the prepared pan and bake in
+a slow oven for one-half hour. Cool and then ice with water icing. Cut
+into two-inch oblongs.
+
+
+DOWDY, NEW ENGLAND STYLE
+
+Apples or peaches may be used. Wash the fruit and then pare and cut
+into thin slices. Measure two pints of the prepared fruit and dust
+over it so as to thoroughly coat each piece with
+
+  One teaspoon of cinnamon,
+  One-half cup of flour.
+
+Then pat smoothly in baking dish and cover with
+
+  One cup of brown sugar,
+  Four tablespoons cold water.
+
+Cover with a crust the pastry and bake in a moderate oven for
+forty-five minutes. Let cool and then run a knife around the edge
+of the baking dish and loosen the crust from the dish. Place a large
+platter over the dowdy and then invert. Dust the dowdy lightly with
+nutmeg and serve with fruit or vanilla sauce.
+
+
+APPLE CUSTARD PIE
+
+Line a pie tin with plain pastry. Now place one and one-half cups of
+thick apple sauce in a sauce pan and add
+
+  One cup of sugar,
+  One-third cup of cornstarch,
+  One-half cup of cold water.
+
+Dissolve starch in water.
+
+Place on the fire and bring to a boil and then cook slowly for five
+minutes. Cool and then add
+
+  One-half teaspoon of nutmeg,
+  One well-beaten egg.
+
+Pour into prepared tins and bake for twenty-five minutes in a moderate
+oven.
+
+
+SHORTCAKE
+
+The shortcake is typical of Scotland. It is a mixture of flour, sugar
+and shortening worked to a paste and then rolled one-half inch thick
+and then decorated in various ways. The thrifty Scotsman, after
+leaving the mother country and settling in the new America, felt
+that the use of much shortening was too expensive, and so his thrifty
+housewife, who was willing and even anxious to be a partner to him,
+coöperated by cutting down on the amount of shortening and still turn
+out a rich palatable cake. This is how she does it: Place
+
+  Two cups of flour,
+  One-half teaspoon of salt,
+  Two level tablespoons of sugar,
+  Two level tablespoons of baking powder,
+
+in a bowl and sift three times. Now rub in six tablespoons of
+shortening and then add seven tablespoons of water and work to a
+smooth elastic dough. Turn on a prepared pastry board and mould into
+shape to fit the pie tin with the hands. Wash the top of the dough
+with milk and sprinkle with sugar and cinnamon and bake in a moderate
+oven for twenty-five minutes. Remove, cool and cut into wedge sections
+like pie and serve with cheese or fruit.
+
+
+PEACH SHORTCAKE
+
+  Yolk of one egg,
+  One-half cup of sugar.
+
+Cream well and then add
+
+  Three tablespoons of shortening,
+  Four tablespoons of water,
+  One cup of flour,
+  Two teaspoonfuls of baking powder,
+  One-half teaspoon of vanilla.
+
+Beat to thoroughly mix and then bake in well-greased deep layer-cake
+pan in a moderate oven for twenty minutes. Cook and then split and
+fill with well-drained canned crushed peaches. Place together. Now
+place white of egg and one-half glass of apple jelly in a bowl; beat
+with Dover egg-beater until the mixture forms into a stiff meringue.
+
+
+BANANA SHORTCAKE
+
+  One-half cup of sugar,
+  Four tablespoons of shortening,
+  One egg.
+
+Place in a mixing bowl and then cream well, then add
+
+  One and one-quarter cups of sifted flour,
+  Three level teaspoons of baking powder,
+  One level teaspoon of vanilla extract,
+  One-half cup of water.
+
+Beat to mix and pour into well-greased and floured oblong baking pans.
+Now spread the top of the cake with three bananas sliced very thin.
+Place in a moderate oven and bake for thirty-five minutes. Use the
+white of egg and half glass of apple jelly for a meringue.
+
+
+OLD VIRGINIA SHORTCAKE
+
+Sift the flour and then fill a quart measure, using a tablespoon to
+lift the flour. Care should be taken not to shake or pack the flour
+down, as the quart of flour should weigh just one pound. Place in a
+bowl and add
+
+  Three level tablespoons of baking powder,
+  One teaspoon of salt,
+  Three-quarters cup of sugar.
+
+Sift again to mix and then rub in one-half cup of shortening. Place
+one and one-half cups of buttermilk in a pitcher and add one teaspoon
+of baking soda. Stir to thoroughly dissolve the soda and then use this
+to mix the flour to a dough. Knead well in the bowl with a spoon and
+then turn on a slightly floured board and roll or pat out one
+inch thick. Cut with a large biscuit cutter and brush the top with
+shortening and bake in a hot oven for eighteen minutes.
+
+
+APRICOT SHORTCAKE
+
+  One-half cup of sugar,
+  Four tablespoons of shortening,
+  Yolk of one egg.
+
+Cream until light and frothy, and then add
+
+  Four tablespoons of water,
+  One cup of flour,
+  Two level teaspoons of baking powder.
+
+Beat to thoroughly mix and then pour into well-greased layer cake pan.
+Bake for twenty minutes in a moderate oven. Split and fill with cooked
+apricots and then place in a bowl
+
+  White of one egg, left over,
+  One-half glass of jelly.
+
+Beat to thoroughly mix with the Dover egg-beater until it forms a
+stiff meringue. Pile on top of cake and garnish with single piece of
+apricot.
+
+
+HUCKLEBERRY SHORTCAKE
+
+Place in a mixing bowl
+
+  Three-quarters cup of sugar,
+  One egg,
+  Four tablespoons of shortening,
+  Two cups of flour,
+  Four teaspoons of baking powder,
+  Three-quarters cup of water.
+
+Beat and mix and then pour into well-greased oblong pan and bake in a
+moderate oven twenty minutes. Cool and then split, and fill with the
+prepared berries and serve with custard sauce.
+
+To prepare the huckleberries for the shortcake, place in a saucepan
+
+  Two cups of stewed huckleberries,
+  One-half cup of cornstarch,
+  One cup of brown sugar.
+
+Stir to dissolve and then bring to a boil and cook slowly for five
+minutes. Add one-half teaspoon of nutmeg and then cool and use for the
+filling.
+
+
+LEMON DUMPLINGS
+
+Place in a bowl:
+
+  One tablespoon of baking powder,
+  One cup of flour,
+  One and one-half cups of fine bread crumbs,
+  One cup of chopped suet,
+  One cup of brown sugar,
+  Juice of one lemon,
+  Two eggs,
+  Grated rind of one-half lemon,
+  One and one-half cups of milk.
+
+Beat to thoroughly mix and then pour into well-greased mould and boil
+for one and one-quarter hours. Serve with lemon sauce.
+
+
+PEACH CAKE
+
+Place in a mixing bowl
+
+  Three-quarters cup of sugar,
+  One egg,
+  Four tablespoons of shortening,
+  Two cups of flour,
+  Four level tablespoons of baking powder,
+  Three-quarters cup of water.
+
+Beat just enough to mix and then pour into a deep well-greased and
+floured layer-cake pan. Cover the top thickly with diced peaches and
+then place in a small bowl
+
+  Six tablespoons of flour,
+  Four tablespoons of sugar,
+  Two tablespoons of shortening,
+  One teaspoon of cinnamon.
+
+Rub between the tips of the fingers until crumbly and then spread on
+the top of the peaches and bake in a moderate oven for thirty minutes.
+
+
+PEACH DUMPLINGS
+
+Place in a mixing bowl
+
+  Two cups of flour,
+  One teaspoon of salt,
+  One teaspoon baking powder,
+  One tablespoon sugar.
+
+Sift to mix and then rub in one-half cup of shortening; then mix to a
+dough with one-fourth cup of ice-cold water. Set on ice for one hour,
+then roll out one-eighth inch thick and cut into four-inch squares.
+Fill with pared and stoned peaches, placing two tablespoons of brown
+sugar and one-half teaspoon of nutmeg in each dumpling. Brush the
+edges with water and then fold the pastry together. Place on a
+well-greased baking sheet and add one-half cup of water to the pan and
+bake in a moderate oven for thirty minutes.
+
+
+APPLE CAKE
+
+Place in a bowl
+
+  Two cups of flour,
+
+and then add
+
+  One-half teaspoon of salt,
+  Three teaspoons of baking powder,
+  One and one-half teaspoons of nutmeg.
+
+Sift twice to blend and then rub in five tablespoons of shortening.
+Break an egg into a cup and then fill cup to the two-thirds mark with
+milk, beat to blend the egg and milk and then mix into the dough. Roll
+out one-half inch thick and then line an oblong baking sheet. Pare and
+cut the apples into quarters and then into thin slices. Place one cup
+of sugar and one-half cup of water in a saucepan and add the apples,
+a few at a time, and cook for a few minutes. Lift and lay on the
+prepared dough. Place in a moderate oven to bake for thirty-five
+minutes. After the cake is in the oven for eighteen minutes baste
+frequently with syrup in which the apples were cooked. Ten minutes
+before removing from the oven sprinkle thickly with brown sugar and
+cinnamon.
+
+
+DUMPLINGS FOR STEW
+
+Place in a mixing bowl
+
+  One and one-half cups of flour,
+
+and then add
+
+  One teaspoon of salt,
+  Two teaspoons of baking powder,
+  One-half teaspoon of pepper,
+  One teaspoon of grated onion.
+
+Add two-thirds cup of water and mix to a dough. Drop by the spoonful
+into the stew and cover closely and boil for twelve minutes. If you
+open the lid of the saucepan while the dumplings are cooking they will
+be heavy.
+
+
+CHERRY DUMPLINGS
+
+Wash individual pudding cloths in warm water and then rub with
+shortening and dust slightly with flour. Now place in a bowl
+
+  One cup of sugar,
+  One and one-half cups of flour,
+  One-half teaspoon of salt,
+  Three level teaspoons of baking powder,
+  One-half cup of fine bread crumbs,
+  One egg,
+  One cup of milk,
+  Two cups of stoned cherries.
+
+Mix and then place one cooking spoon of the mixture into each prepared
+dumpling cloth. Tie loosely and then plunge into boiling water and
+cook for twenty minutes. Lift into the colander and let drain for
+three minutes and then serve with stewed cherries for sauce.
+
+
+STEAMED ROLY POLY PUDDING
+
+  One and one-half cups of flour,
+  One-half teaspoon of salt,
+  Three teaspoons of baking powder,
+  Four tablespoons of sugar.
+
+Place in a mixing bowl and sift to mix. Now rub in four tablespoons
+of shortening and mix to a dough with a scant two-thirds cup of
+water. Roll out one-half inch thick and spread with well-cleaned
+huckleberries and then cover quickly with brown sugar. Roll like for
+jelly roll and then tie in a cloth and plunge into boiling water or
+place in a steamer and cook for one hour. Serve with fruit sauce.
+
+If using canned huckleberries, drain them well, then thicken the juice
+and use for sauce. Any variety of fresh fruit may be used.
+
+
+FRUIT CUP CUSTARDS
+
+Place six nice berries in each custard cup and then place in a mixing
+bowl
+
+  Two cups of milk,
+  Six tablespoons of sugar,
+  One-half teaspoon of nutmeg,
+  Three eggs.
+
+Beat thoroughly to mix and then pour over the berries in the cups.
+Place in a baking pan containing warm water and bake in a slow oven
+until firm in the centre.
+
+
+CREAM TAPIOCA PUDDING
+
+Wash two-thirds cup of tapioca in four or five waters and then place
+in a saucepan and add one and one-half cups of water. Cook until the
+tapioca begins to soften, then add one and one-half cups of milk. Cook
+until soft and then add
+
+  One well-beaten egg,
+  One-half cup of sugar,
+  One-half teaspoon nutmeg.
+
+Mix well and cook for a few minutes longer. Remove from the fire and
+serve ice cold with fruit whip.
+
+
+MACARONI NEAPOLITAN
+
+Cook one-half package of macaroni in boiling water for fifteen minutes
+and then turn into a colander and place under cold running water. Now
+mince
+
+  One onion and one tomato
+
+fine and place four tablespoons of fat in a frying pan. When hot, add
+the onion and tomato, cook until soft and then add the macaroni. Toss
+gently until hot and then cover it closely to prevent drying out. If
+too dry, add a couple of tablespoons of boiling water. Season with
+pepper, salt and one-half cup catsup.
+
+
+MACARONI CUTLETS
+
+Cook one-quarter pound of macaroni in boiling water for twenty minutes
+and then drain. Cool and then chop fine. Place in a bowl and add
+
+  One-half cup of grated cheese,
+  Two tablespoons of grated onion,
+  One tablespoon of finely minced parsley,
+  Two teaspoons of salt,
+  One teaspoon of paprika,
+  One-well-beaten egg.
+
+Mix thoroughly and then mould into croquettes. Roll in flour and then
+dip in beaten egg. Roll in fine crumbs and fry in hot fat. Place in a
+hot oven for ten minutes to finish cooking.
+
+
+POLENTA A LA NAPLES
+
+Place in a saucepan
+
+  Two and one-half cups of boiling water,
+  One and one-half teaspoons of salt.
+
+Now pour in very slowly
+
+  Three-quarters cup of yellow cornmeal.
+
+Stir to prevent lumping and cook until very thick. Add
+
+  Three-quarters cup of cheese, cut into fine pieces,
+  One onion, chopped fine,
+  One green pepper, chopped fine,
+  One leek, chopped fine,
+  One teaspoon of paprika.
+
+Mix thoroughly and then pour into a large bowl to cool. Form into
+sausages and then roll in flour and brown in hot oil. Serve with
+tomato sauce. Wheat cereal may be used to replace the cornmeal.
+
+
+NOODLES
+
+FRIED NOODLES
+
+Cook noodles in boiling water and then drain. Now mince fine
+
+  Three onions,
+  Two red peppers,
+  Two leeks.
+
+Place four tablespoons of cooking oil in a frying pan and when hot add
+the vegetables. Cook slowly until soft and then add the noodles. Toss
+constantly until a light brown and then pile in the centre of a large
+platter. Lay a goulash around for a border. Pour the gravy over all
+and then garnish with two tablespoons of grated cheese and serve.
+
+
+BOILED HOMINY--CHEESE SAUCE
+
+Soak large hominy over night and then in the morning wash and cook in
+plenty of boiling water until tender. Drain well and place in a baking
+dish and cover with cheese sauce, made as follows:
+
+Place one and one-half cups of milk in a saucepan and add two
+tablespoons of grated onion and four level tablespoons of cornstarch.
+Dissolve the starch in the milk and bring to a boil. Cook slowly for
+five minutes and then add
+
+  Two tablespoons of chopped parsley,
+  Two teaspoons of salt,
+  Two ounces of cheese,
+  One teaspoon of Worcestershire sauce,
+  One teaspoon of paprika.
+
+Mix thoroughly and then heat until the cheese melts. Serve as
+vegetable.
+
+
+MACARONI AND CHEESE
+
+Cook one package of macaroni in a large kettle of boiling water for
+twenty minutes and then drain and pour over the macaroni a pan of cold
+water. Drain again. Now return to the kettle and add
+
+  One-half can of tomatoes,
+  Two teaspoons of salt,
+  One and one-half teaspoons of paprika,
+  One-fourth pound of cheese, cut in small pieces,
+  Eight tablespoons of flour dissolved in
+  One-half cup of water,
+  Four onions, chopped fine.
+
+Bring to a boil and cook slowly for ten minutes.
+
+
+TO MAKE NOODLES
+
+Break into a mixing bowl one egg and then add
+
+  Three tablespoons of water,
+  One-half teaspoon of salt,
+  Pinch of pepper.
+
+Beat to mix and then add sufficient flour to make a stiff dough. Knead
+for five minutes and then cover and let stand for ten minutes. Now
+roll out on a floured pastry board until thin as paper. Roll as for
+jelly and then cut into thin strips with a sharp knife. Spread out to
+dry for one-half hour.
+
+
+GNOCCHI DI LEMOLINA
+
+Place one cup of water and one cup of milk in a saucepan and bring
+to a boil. Add slowly seven tablespoons wheat cereal. Cook for ten
+minutes and stir constantly. Now add
+
+  One well-beaten egg.
+  One-half teaspoon of salt.
+
+Beat well to mix and then pour into loaf-shaped pan to mould. When
+firm turn out on the moulding board and cut into blocks. Place in a
+well-greased baking dish; sprinkle with grated cheese and dot tiny
+bits of butter. Bake in a hot oven until the cheese forms a light
+brown crust. Serve with tomato sauce.
+
+
+MACARONI SOUFFLÉ
+
+Cook one-fourth pound of macaroni and then cool and chop fine. Place
+in a bowl and add
+
+  One onion, chopped fine,
+  One red pepper, chopped fine,
+  Four bunches parsley, chopped fine,
+  Yolks of two eggs,
+  Two cups of cream sauce,
+  One and one-half teaspoon of salt,
+  One teaspoon of paprika.
+
+Beat to mix and then cut and fold in the stiffly beaten whites of two
+eggs. Pour into a greased baking dish and bake in a moderate oven for
+twenty minutes. Serve at once.
+
+
+RICE
+
+Rice is extensively cultivated in the Orient and supplies the
+principal food to nearly one-half the population of the entire world.
+There is every reason why rice should be a daily article of diet
+in planning the menu. It is more nutritious than the potato and it
+digests more readily. When properly cooked and served it is an ideal
+starchy food.
+
+Unpolished rice contains all the nutritions of the grains, which
+is approximately 6 per cent. fat, 8 per cent. protein, 79 per cent.
+carbohydrates. The polished variety contains an average of 88
+per cent. nutrition. Polished rice has been robbed of its vital
+life-giving elements.
+
+Rice is graded for size and condition and then prepared for the trade.
+It is known as fancy head rice, choice, prime, good, medium, common
+and screenings. Patna rice, the small slender, well-rounded grain, is
+in great demand in the East, with the Japan, Siam, Java, Rangoon, and
+Passein varieties closely following. In this country the Carolina,
+Japan and Honduras are popularly in demand.
+
+The Carolina rice is a large sweet-flavored grain of good color and
+appearance. Japanese rice is a thick-bodied, soft-grained variety.
+Honduras variety is the slender, well-shaped grain.
+
+The preparation of rice for the markets involves, first, the
+threshing, and second, the milling, which removes the husks, and,
+third, the polishing to produce the pearly white gloss which so many
+folks think is very desirable.
+
+Polished rice has been robbed of nearly all its fat and mineral
+content, and thus its food value is lowered and it is deprived of its
+flavor.
+
+The rice dishes, as prepared in the Oriental countries, are made from
+fancy unpolished head rice and they form some of the main dishes.
+
+The Oriental first washes his rice in several waters, rubbing it
+vigorously between the hands. This thoroughly cleanses it. Now, to
+follow this method, have a saucepan containing boiling water and then
+add the rice slowly, so that the water continually boils. Cook until
+tender and then remove the lid from the saucepan and cover the rice
+with a cloth to absorb the moisture. Set in a warm place for five
+minutes. This will give the saucepan containing a mass of delicious,
+fluffy rice, each grain distinct and separate.
+
+Now, if you carefully measure both your rice and then the water, it
+will not be necessary for you to drain off the excess water and thus
+lose the valuable mineral and fat content.
+
+
+HOW TO COOK RICE AMERICAN STYLE
+
+Place in a double boiler two and one-half cups of boiling water
+and then add one teaspoon of salt. Now add slowly one-half cup of
+well-washed, unpolished rice. Cover and cook until the rice is tender
+and the water absorbed. Remove the lid and then cover the rice closely
+with a clean napkin and cook for five minutes. This will fluff each
+grain of rice.
+
+It is now ready to serve, either as a vegetable to replace the potato
+or prepared into many delectable dishes that our Oriental neighbors
+relish so keenly.
+
+
+JAPANESE RICE
+
+Wash and chop fine two medium-sized leeks and then cook tender in
+one-half cup of water. Drain. Now add
+
+  Two cups of cooked rice,
+  One teaspoon of salt,
+  One teaspoon of soy.
+
+Mix thoroughly and then dish on a hot baking dish. Cover with slices
+of hard-boiled eggs. Sprinkle with finely chopped parsley and garnish
+with slices of smoked salmon. Place in the oven for a few minutes to
+heat. Soy may be purchased at fancy grocers.
+
+
+INDIAN RICE
+
+Add three cups of cooked rice to
+
+  One quart of chicken stock,
+  One onion, grated fine,
+  One and one-half teaspoons of salt,
+  One-half teaspoon of paprika,
+  One-half teaspoon of curry powder.
+
+Cook fifteen minutes, and serve very hot, garnish with finely chopped
+parsley.
+
+
+CREOLE RICE
+
+Chop one large onion and one green pepper fine, and then place in a
+saucepan and add
+
+  One cup of canned tomatoes rubbed through a sieve,
+  One-half cup of cold boiled ham chopped fine.
+
+Cook slowly for ten minutes and then add
+
+  Three cups of cooked rice,
+  Two teaspoons of salt,
+  One teaspoon of paprika.
+
+Mix thoroughly and then heat until very hot and serve. Cold roast pork
+may be used to replace the ham.
+
+
+ITALIAN RICE
+
+Place three tablespoons of vegetable cooking oil in a frying pan and
+add four tablespoons of well-washed rice. Toss until the rice is well
+brown and then add
+
+  One and one-half cups of boiling water,
+  Three onions, chopped fine,
+  One green pepper, chopped fine,
+  One cup of strained canned tomatoes.
+
+Cook until the rice is soft and then add
+
+  Two teaspoons of salt,
+  One and one-half teaspoons of paprika,
+  One-half cup of grated cheese.
+
+Stir until well blended and then serve, garnished with finely chopped
+parsley.
+
+
+BELGIAN RICE BALLS
+
+Place two cups of cooked rice in a bowl and add
+
+  One-half cup of currants,
+  One-half cup of sugar,
+  One well beaten egg,
+  One teaspoon of vanilla.
+
+Mix and then form into small balls, about the size of an orange. Dip
+into beaten egg and then roll in fine bread crumbs. Fry until golden
+brown in hot fat. Serve with crushed and sweetened fruit.
+
+
+SWEDISH RICE PUDDING
+
+Place in a baking dish
+
+  One quart of milk,
+  Six tablespoons of well-washed rice,
+  Two-thirds cup of sugar,
+  One teaspoon of vanilla extract,
+  One-half teaspoon of salt,
+  Two tablespoons of butter, broken into tiny balls.
+
+Bake in a slow oven for one hour and stir two or three times.
+
+The cultivation of rice in Louisiana is more than a hundred years old.
+Louisiana now produces a crop of this cereal larger than the entire
+crop of the states of Georgia and Carolina. The tourist who visits
+Louisiana during the time of the rice market enjoys a scene that
+is rarely duplicated elsewhere in the civilized world; for here are
+gathered the buyers from all parts of the country.
+
+The Creole of Louisiana, like the Oriental, has the true secret for
+making this food a palatable article of diet. The old mammy in New
+Orleans always tells her children that, of course, le riz must be
+thoroughly washed and she always insists that the grains be cleansed
+in four waters--two warm and two cold--and then it is cooked in the
+same manner as the Orientals use.
+
+Never stir the rice while it is cooking; this will make it mushy.
+Instead, always shake the sauce-pan. Never flood the rice with water
+while it is cooking. Always keep the fact in mind that just five times
+the actual measurements of the rice in water will be required to cook
+it.
+
+In this way there will be no excess water to drain off. So if you are
+using one-quarter cup of rice you would use one and one-quarter cups
+of water. Now you cannot pile up the water; you must be accurate in
+measuring the rice.
+
+Boiled rice is a delicious accompaniment to chicken, lamb, turkey,
+shrimp, crabs and lobster--with okra and for oyster, chicken and crab
+grumbo; as a vegetable to replace potatoes and as a border for stews,
+goulashes, etc.
+
+
+PIMENTO SANDWICHES
+
+Use one tall or two small cans of pimentos.
+
+  One cup of cottage cheese,
+  One onion.
+
+Put the pimento, cheese and onion through the food-chopper and then
+add four tablespoons of salad dressing and use for sandwich filling.
+
+
+BAKED APPLES
+
+Pare and core apples and then place in muffin pans and add
+
+  Two tablespoons of syrup,
+  One tablespoon of water,
+  One-quarter teaspoon of nutmeg.
+
+Bake in a moderate oven until the apples are tender and then cool.
+To serve: Lift the apples into a small platter and cover with a fruit
+meringue and then sprinkle with cocoanut.
+
+
+SPICED APPLES
+
+Place six medium-sized apples in a casserole and then add
+
+  One piece of stick cinnamon, broken into pieces,
+  Four cloves,
+  Two allspice,
+  Two blades of mace,
+  One-half teaspoon of nutmeg,
+  Three-quarters cup of brown sugar,
+  One-half cup of cider.
+
+Bake until tender and then serve cold.
+
+
+CALAS
+
+The old negro women of the old French quarters in New Orleans used
+to make a delicious rice cake, which they carried in bowls on their
+heads. The bowls were covered with an immaculately clean cloth and the
+cakes were called bella cala--tout chaud of New Orleans.
+
+
+HOW TO MAKE THIS DELICIOUS RICE CAKE
+
+(Use Level Measurements)
+
+Wash one-half cup of rice and cook until tender in two and one-half
+cups of boiling water. Now cool and mash the rice well. Now dissolve
+one-half yeast cake in one-half cup of water 80 degrees Fahrenheit and
+pour into a bowl, and add
+
+  One-half teaspoon of salt,
+  Four tablespoons of sugar,
+  One-half cup of sifted flour,
+  The mashed rice.
+
+Beat well to mix and then cover and let rise over night. In the
+morning add
+
+  Two well-beaten eggs,
+  Five tablespoons of sugar,
+  Four tablespoons of flour,
+  One teaspoon of nutmeg.
+
+Beat well and then let rise for three-quarters of an hour in a warm
+room. Now place in the pan one and one-half cups of vegetable oil.
+Heat until hot enough to brown a crust of bread while you count forty.
+Drop the rice mixture in by the spoonful and fry until golden brown.
+Lift to a soft paper to drain. Dish on a hot platter; cover with warm
+napkin. Dust with pulverized sugar and nutmeg.
+
+
+APPLE AND RICE CUSTARD
+
+Wash six tablespoons or two ounces of rice in several waters and then
+place in a saucepan and add two cupsful of boiling water. Cook until
+the water is absorbed and the rice soft. Now wash, then cut into small
+pieces four small apples and then cover the apples with cold water and
+cook until soft. Rub through a fine sieve and add
+
+  One-half cup of sugar,
+  One teaspoon of vanilla,
+  One well-beaten egg,
+  The cooked rice.
+
+Beat to mix and then pour into the custard cups and bake for fifteen
+minutes in a moderate oven.
+
+
+SARDINE SANDWICHES
+
+Open a box of sardines and then drain free from oil. Remove the skin
+and bone and then mash very fine. Add
+
+  Two hard-boiled eggs,
+  One green pepper,
+  One-quarter onion.
+
+Chop all fine and mix to a paste with six tablespoons of salad
+dressing, one-half teaspoon of salt and one teaspoon of paprika.
+
+Spread between the prepared bread and then cut into two pieces. Wrap
+in wax-paper until needed.
+
+
+MY IDEAL APPLE SAUCE
+
+Wash one-quarter peck of apples and then cut in pieces and place in a
+saucepan and add three cups of water.
+
+Cook until soft and then rub through a fine sieve. Sweeten with
+
+  One cup of sugar,
+  One-half teaspoon of nutmeg,
+  One teaspoon of vanilla.
+
+If red apples are used, this makes a most delicious pink-looking
+sauce. No need to peal or core apples.
+
+
+APPLE CROQUETTES
+
+Wash and cut into small pieces six medium-sized apples and then place
+in a saucepan and add one cup of water; cook slowly until the apples
+are soft, and then rub through a fine sieve and add
+
+  One-half cup of brown sugar,
+  One teaspoon of nutmeg,
+  One teaspoon of grated rind of lemon,
+  Two and one-half cups of bread crumbs,
+  One-half cupful of finely chopped raisins.
+
+Mix thoroughly and then mould into croquettes and roll in flour, then
+fry until golden brown in hot fat. Serve with a custard sauce.
+
+
+SALMON SANDWICHES
+
+Open and drain a can of salmon and then remove the skin and bones.
+Place the salmon in a bowl and add
+
+  One onion, grated,
+  One-quarter cup of finely chopped parsley,
+  One-half cup of salad dressing,
+  Juice of one-half lemon.
+
+Mix and then prepare the bread. Place a leaf of lettuce on the bread
+and then spread the prepared filling, season and place the top slice
+of bread in position and cut into triangles.
+
+
+ORANGES
+
+The first orange crop of the season usually reaches the market about
+the end of October. The early Floridas are first, and they are closely
+followed by the Arizona navels, and just before Christmas comes the
+bulk of California and Florida oranges.
+
+
+ORANGE SYRUP
+
+Grate very lightly the rind from one dozen oranges and then place
+three pounds of sugar and the grated rind and the juice of oranges in
+a clean aluminum saucepan. Place where it will heat very slowly and
+then the sugar will melt. Stir frequently and do not let it boil.
+Cover closely and then strain into sterilized bottles. Place the
+bottles in a hot-water bath and process for forty minutes. Place the
+corks in the bottles and when cool dip in melted sealing wax. This
+recipe may be divided. To be used for making drinks, sauces, etc.
+
+
+ORANGE JUICE
+
+Place in a bowl
+
+  Juice of twenty-five oranges,
+  Grated rind of ten oranges,
+  One pound sugar
+
+and then allow to stand for three hours. Strain and fill into
+sterilized bottles and process for forty minutes in a hot-water bath.
+Cork, and then finish like orange syrup.
+
+NOTE.--Soak the cork in boiling water for one hour to soften. This
+will permit you to use a slightly larger cork and insure a good
+closing.
+
+To use orange syrup: Place four tablespoons in a glass and then fill
+with carbonated water.
+
+To use orange juice for making orangeade, dilute with equal parts of
+water and juice and chill, then serve.
+
+
+SCOTCH ORANGE MARMALADE
+
+Cut twelve oranges in half and then with a sharp knife cut into thin
+paper-like slices and remove all the seeds. Place in a preserving
+kettle and add five pints of cold water. Set aside for twelve hours
+and then bring to a boil and cook until the fruit is tender. Add the
+juice of four lemons and five cups of apple sauce and then bring to
+a boil and measure. Add three-quarters cup of sugar for every cup of
+mixture. Return to the kettle and bring to a boil. Cook until it forms
+a very thick jam, or until 223 degrees Fahrenheit is reached on the
+candy thermometer.
+
+
+ORANGE PRESERVE IN SYRUP
+
+Pare and separate nine oranges into sections, taking care to break as
+little as possible. Now place
+
+  Two pints of water,
+  Four pounds of sugar
+
+in a preserving kettle and bring to a boil. Cook for fifteen minutes
+and then add the oranges and cook until the oranges are tender. Lift
+the oranges into a jar and bring the syrup to a boil. Pour over the
+fruit and then seal and store in a cool, dry place. Any syrup left
+over may be used on cereal or hot cakes.
+
+
+ORANGE SALAD
+
+Remove the peel from four oranges and then separate the carpels and
+cut with a sharp scissors into pieces. Place in a bowl and add
+
+  One cup of cocoanut.
+
+Toss the bowl gently to coat the fruit with the cocoanut and then fill
+into a nest of salad, and serve with orange dressing.
+
+
+ORANGE SOUFFLÉ
+
+  Juice of three oranges,
+  One-half cup of water,
+  One-half cup of sugar,
+  Five level tablespoons of cornstarch.
+
+Dissolve the starch and sugar in the water and then add the juice and
+bring to a boil. Cook for five minutes and then cool. Now add the
+
+  Yolks of two eggs,
+  One orange cut in tiny pieces.
+
+Beat to mix and then carefully cut and fold in the stiffly beaten
+whites of two eggs. Pour into a well-buttered soufflé dish and set in
+a pan of warm water. Bake in a moderate oven until firm in the centre.
+Serve warm, with orange syrup for a sauce.
+
+
+ORANGE CREAM PIE
+
+Line a pie tin with plain pastry and then place in a saucepan
+
+  One cup of milk,
+  One-half cup of water,
+  Juice of three oranges,
+  Grated rind of one-half orange,
+  Six level tablespoons of cornstarch,
+  Three-quarters cup of sugar.
+
+Dissolve the cornstarch and the sugar in the water and add the milk
+and fruit juice. Bring to a boil and cook for five minutes, partly
+cool and then add
+
+  One whole egg,
+  Yolk of one egg.
+
+Beat to thoroughly blend and then pour into prepared tins and bake
+in a very slow oven for thirty minutes. Cool and cover with a fruit
+meringue, using one-half glass of orange marmalade and the white of
+one egg, beaten until it forms a very stiff meringue.
+
+
+ORANGE AND RICE CUSTARD
+
+Wash one-half cup of rice and then cook until tender in three cups of
+water and the water is absorbed. Now add
+
+  Grated rind of one orange,
+  Three oranges cut in tiny pieces,
+  Three-quarters cup of sugar.
+
+Mix thoroughly and then place in a bowl
+
+  Two cups of milk,
+  Yolks of two eggs.
+
+Beat to mix and then pour over the prepared rice. Mix thoroughly and
+then pour in either individual custard cups or into a baking dish. Set
+in a pan of warm water and then bake for thirty minutes in a moderate
+oven. Cool and serve with orange whip.
+
+  One glass of orange marmalade,
+  Whites of two eggs.
+
+Beat with a Dover egg-beater until very stiff and then pile on rice.
+
+
+SPICED PRUNES
+
+Prepare one pound of prunes for cooking and then place in a casserole
+dish and add
+
+  One cup of water,
+  One-quarter cup of vinegar,
+  One cup of brown sugar,
+  One piece of stick cinnamon,
+  Six cloves,
+  Four allspice,
+  Two blades of mace,
+  One-half teaspoon of nutmeg.
+
+Cook slowly until the prunes are tender and then drain the syrup
+and boil ten minutes before pouring over the prunes. Serve cold as a
+condiment with meat.
+
+
+ORANGE DRESSING
+
+  Juice of two oranges,
+  Grated rind of one-half of an orange,
+  One-half cup of cold water,
+  One-half cup of sugar,
+  Two tablespoons of cornstarch.
+
+Dissolve the sugar and the starch in water and add the fruit juice and
+the grated rind. Bring to a boil and cook for five minutes, and then
+remove from the fire and drop in yolk of one egg. Beat well to mix.
+Now beat the white very stiff, and then beat into the mixture and then
+chill and serve.
+
+
+ORANGE BETTY
+
+Pare and cut into dice three oranges. Place in a bowl and add
+
+  One and one-half cups of fine bread crumbs,
+  One cup of boiling water.
+
+Mix, let cool, and then add
+
+  One well-beaten egg,
+  Three-quarters cup of milk,
+  Three tablespoons of shortening,
+  One-half cup of syrup,
+  One-half cup of sugar,
+  Three teaspoons of baking powder,
+  Six tablespoons of flour.
+
+Mix thoroughly and then pour into either individual custard cups or
+into a pudding mould and set in a pan of hot water. If the Betty is
+put in custard cups, grease them well and bake for forty minutes in a
+moderate oven. If put into a mould, bake for one hour.
+
+
+ORANGE FRITTERS
+
+Pare three oranges and then with a sharp knife cut into one-half inch
+slices. Dip the slices in flour, then into a batter, and fry until
+golden brown in hot fat.
+
+
+THE BATTER
+
+Break one egg in a cup land then fill with milk. Place in a bowl and
+add
+
+  One and one-half cups of flour,
+  Two teaspoons of baking powder,
+  One-quarter teaspoon of salt,
+  Two tablespoons of sugar.
+
+Serve orange fritters with orange dressing or orange syrup.
+
+
+BAKED PRUNES
+
+Prepare one-half pound of prunes for cooking and place in a casserole
+dish. Add one-half of an orange cut in thin paper-like slices. Cover
+the dish and place in an oven to bake very slowly. Now if the prunes
+are soaked early in the morning and then prepared for baking and
+placed in the oven when the fire is slacked off for the night, they
+will be done very nicely in the morning. This long, slow cooking is
+just what the prune requires.
+
+
+PRUNE SALAD
+
+Prepare the prunes as for stuffing and then place one-half cup of
+cottage cheese in a bowl and add
+
+  One green pepper chopped fine,
+  One-half teaspoon of salt,
+  One-half teaspoon of paprika.
+
+Blend thoroughly and then fill into the pitted prunes. Now arrange
+the stuffed prunes upon crisp lettuce leaves and sprinkle with lemon
+juice. Serve with either paprika or mayonnaise dressing. This is very
+nice for luncheon or supper served as a salad.
+
+
+CALIFORNIA PRUNE CAKE
+
+  One cup of sugar,
+  Six tablespoons of shortening.
+
+Cream well until light and creamy and then add
+
+  Yolks of two eggs,
+  One cup of water,
+  Two and three-quarters cups of flour,
+  Two level tablespoons of baking powder,
+  One level tablespoon of mace.
+
+Beat to thoroughly blend and then fold in the stiffly beaten whites
+of the two eggs. Now line a cake pan with greased paper and pour in a
+layer of the cake batter. Spread evenly. Now spread a layer of finely
+chopped nuts and then a layer of well-drained and cooked prunes that
+have been chopped fine. Cover with a layer of the cake batter and then
+repeat this until the pan, is three-quarters full. Then dust the top
+of the cake lightly with sugar. Place in a moderate oven and bake for
+one hour. Cool, and then ice with icing made of
+
+  Three-quarters cup of XXXX sugar,
+  One tablespoon of lemon juice,
+
+and sufficient boiling water to moisten. Then spread on the cake.
+
+
+PRUNE AND NUT JELLY
+
+Soak three level tablespoons of gelatine in one-half cup of cold water
+for one-half hour. Now stone sufficient prunes to measure one cup. Add
+
+  One-half cup of finely chopped nuts,
+  One-half cup of sugar,
+  One cup of prune juice,
+  Juice of one lemon.
+
+Now place the gelatine in a hot-water bath and then strain into the
+prune mixture. Stir until thoroughly mixed and then pour into moulds.
+Set aside to mould and then serve with fruit whip.
+
+
+PRUNE DELICACIES
+
+Wash the prunes thoroughly and then drain and turn on a cloth to dry.
+Remove the stones and fill the centres with a mixture of chopped
+nuts and ginger. Roll in granulated sugar. Prunes may be filled with
+fondant or fudge.
+
+
+PRUNE CHARLOTTE
+
+Soak three level tablespoons of gelatine in one-half cup of cold water
+for one-half hour. Then set in hot water bath to melt. Strain into a
+bowl and add
+
+  One cup of prune juice,
+  Juice of one lemon,
+  One-half cup of sugar.
+
+Heat to dissolve sugar and then cool before adding to the gelatine.
+Now place a few spoonfuls of the prepared gelatine mixture in a mould
+and turn to thoroughly coat the mould. Then line the mould with cooked
+and stoned prunes. Pour a few spoonfuls of the gelatine mixture over
+the prunes and set them in place before pouring in the remainder of
+the mixture; then set aside to mould. When ready to serve unmould on
+platter and serve with prune sauce.
+
+
+PRUNE SAUCE
+
+Rub one cup of cooked and stoned prunes through a fine sieve and add
+
+  One cup of prune juice,
+  Juice of one lemon,
+  Six tablespoons of sugar.
+
+Heat to dissolve sugar and then cool before serving.
+
+
+RHUBARB
+
+To cook rhubarb, cut it into inch pieces and remove the stringy peel.
+Cook in a glass or earthen casserole dish in the oven until it is
+soft, adding just enough sugar to sweeten. This will give you a
+splendid product.
+
+Do not use the leaves of the rhubarb. And do not cook rhubarb in tin;
+the mineral salt or acid content of the fruit reacts upon the metal
+and sets up an active poison.
+
+
+TO COOK RHUBARB FOR PIES
+
+Prepare the rhubarb and then sprinkle well with flour and add sugar,
+and cook slowly until tender. The flour will thicken the mixture.
+Then pour into the prepared pie plate and cover with pastry. Bake in
+a moderate oven for twenty minutes. Pie made in this way will be far
+superior to that made where the rhubarb is cut and placed in the pie
+and then cooked.
+
+
+RHUBARB AND RAISIN CONSERVE
+
+Wash and peel and then cut the rhubarb into one-half inch pieces.
+Measure one quart of the cut pieces and place in a baking dish, adding
+
+  One cup of seeded raisins,
+  Two cups of sugar.
+
+Do not add water; cover and cook until the fruit is tender, usually
+about forty minutes.
+
+
+RHUBARB FRUIT SAUCE
+
+Place the whites of two eggs in a bowl and then add one-half glass
+of jelly. Beat until very stiff and then add one cup of very thick
+rhubarb sauce.
+
+
+RHUBARB SHORTCAKE
+
+Place two cups of flour in a bowl and add
+
+  One teaspoon of salt,
+  Four teaspoons of baking powder,
+  One-half cup of sugar.
+
+Sift to mix and then rub in six tablespoons of shortening. Mix to a
+dough with two-thirds cup of milk. Cut with a large cookie cutter and
+then bake in a hot oven for fifteen minutes. Split and butter, and
+then fill with the cooked rhubarb and serve with either plain or
+whipped cream or custard sauce.
+
+
+RHUBARB COCKTAIL
+
+Place three tablespoons of rhubarb conserve in a cocktail glass. Add
+layer of thinly sliced bananas and then a layer of shredded orange.
+Sprinkle with powdered sugar and top with whipped cream or stiffly
+beaten white of egg. Garnish with maraschino cherries.
+
+
+RHUBARB PUFFS
+
+  Three-quarters cup of sugar,
+  One-half cup of water,
+  Five tablespoons of shortening.
+
+Place in a bowl and then add
+
+  One egg,
+  Two cups of flour,
+  Four teaspoons of baking powder,
+  One-half teaspoon of salt,
+  One cup of finely chopped rhubarb (raw).
+
+Beat to mix and then fill into well-greased custard cups and bake for
+thirty minutes in a hot oven.
+
+
+VERMONT RHUBARB GRIDDLE CAKES
+
+Soak stale bread in cold water to soften. Press very dry and then rub
+through a fine sieve. Now measure two cups and place in a bowl and add
+
+  One and one-half cups of sweetened rhubarb,
+  One egg,
+  One and three-quarters cups of sifted flour,
+  Four teaspoons of baking powder,
+  One teaspoon of salt,
+  One tablespoon of shortening.
+
+Mix well and then bake on a griddle and serve with sugar, cinnamon and
+butter or syrup.
+
+
+RHUBARB GELATINE
+
+  Two cups of cold, cooked and sweetened rhubarb.
+
+Add
+
+  Four level tablespoons of gelatine,
+  Juice of one orange,
+  One-half cup of water.
+
+Add the gelatine to the mixture and then set aside for one-half hour
+to soften. Then heat slowly until the boiling point is reached,
+remove from the fire and pour into moulds. Let set until firm and
+then unmould and serve with whipped cream. Use a china or earthenware
+mould.
+
+
+RHUBARB AND TAPIOCA PUDDING
+
+Wash one-half cup of pearl tapioca in plenty of water to remove the
+starch. Place in a glass or earthenware baking dish and add four cups
+of cooked and sweetened rhubarb. Cook in the oven until the tapioca is
+transparent or soft. Place a meringue made of the white of one egg on
+top. Cool, and then serve.
+
+
+RHUBARB DUMPLINGS
+
+Roll the pastry out one-quarter inch thick and then cut into four-inch
+squares. Fill with pieces of rhubarb cut in one-half inch pieces,
+adding 2 tablespoons sugar. Fold the dough over, pressing it tightly,
+and then brush with egg-wash and bake in a slow oven for thirty
+minutes.
+
+
+GINGER JELLY
+
+Soak one-half package of gelatine in one cupful of cold water for
+thirty minutes and then add
+
+  Juice of one lemon,
+  One orange,
+  One-half cup of sugar,
+  One cup of boiling water.
+
+Beat thoroughly to mix and then let cool. Just before it begins to
+thicken stir in one-half cup of finely chopped candied ginger.
+
+GINGER CREAM
+
+Soak one-half box of gelatine in one and one-half cups of cold milk
+for one-half hour. Now add one-half cup of sugar and set in a pan of
+warm water. Stir until gelatine is dissolved and then set aside to
+cool. While cooling place
+
+  White of one egg,
+  One-half glass of jelly
+
+in a bowl and beat with a Dover egg-beater until light and fluffy.
+Add one-half cup of finely shredded candied ginger and then cooled
+gelatine. Whip until it begins to thicken and then pour into moulds to
+become firm.
+
+NOTE.--Do not add the gelatine mixture to the fruit whip until just
+before it thickens.
+
+
+GINGER DELICACIES
+
+The West Indians make and serve many delicious desserts and conserves
+made with ginger. Either the prepared ginger in pots may be used or
+the ordinary ginger root may be obtained from the grocery shops. Ask
+for stem ginger, as this kind is less apt to be stringy and coarse.
+
+To prepare: Soak the ginger in warm water over night and then in the
+morning wash, using a vegetable brush. Now scrape well and then place
+in fresh water enough to cover--and cook gently on the back of the
+stove until tender. Or it may be placed in the fireless cooker over
+night. When the root is tender, place
+
+  Three cupfuls of sugar,
+  Three-quarters cup of water,
+  Juice of one lemon
+
+in a saucepan and bring to a boil. Cook for ten minutes and then add
+the ginger. Now place where it will just keep warm and simmer until
+the syrup is absorbed. Remove and stand in a cool place for two
+days. Reheat and then drain on a sieve and roll in sugar. Pack in an
+air-tight tin box and the ginger will keep indefinitely.
+
+
+PINEAPPLE MOUSSE
+
+Drain and mince sufficient pineapple fine to measure two cups. Put
+through a fine sieve and then place in a bowl; place whites of two
+eggs in a second bowl and add one glass of apple jelly. Beat until
+very stiff. Whip one cup of cream stiff and add one-half cup of sugar.
+Gently combine the fruit whip, whipped cream and puree of pineapple
+by cutting and folding until well mixed. Pour into two-quart mould and
+cover with wax paper; then place on the lid, and use one pint of salt
+to two and one-half pints of finely crushed ice, to set the mousse to
+freeze.
+
+
+TO STUFF DATES WITH GINGER
+
+Remove the stones from the dates and then fill the centre With a piece
+of candied ginger. Press firmly and then roll between the hands to
+restore to shape of date. Roll the finished date in granulated sugar.
+Prunes may be used to replace the dates.
+
+
+EGGLESS MAYONNAISE
+
+Place in soup plate
+
+  Two tablespoons evaporated milk,
+  One-half teaspoon mustard,
+  One-half teaspoon paprika.
+
+Blend by beating with fork and when smooth add slowly three-quarters
+cup of salad oil. Beat hard for few minutes. Now add
+
+  One teaspoon sugar,
+  One teaspoon salt,
+  One teaspoon vinegar.
+
+Then beat again until thoroughly mixed.
+
+
+COOKED SALAD DRESSING
+
+  One-half cup of vinegar,
+  Three-quarters cup of water,
+  Three level tablespoons of cornstarch.
+
+Dissolve the starch in the water and add the vinegar and bring to a
+boil. Cook for three minutes and then remove, and add
+
+  One egg,
+  One teaspoon of salt,
+  One teaspoon of paprika,
+  Three-quarters teaspoon of mustard,
+  One teaspoon of sugar.
+
+Beat to mix and then beat in one cup of sour cream. This dressing may
+be used on potatoes, chicken and celery salad and with cold meat or
+plain lettuce.
+
+
+FROZEN LEMON CUSTARD
+
+Place in a saucepan
+
+  One quart of milk,
+  One-half cup of cornstarch.
+
+Stir until dissolved and then bring to a boil. Cook for ten minutes.
+Remove from the fire and add
+
+  Three well-beaten eggs.
+
+Beat to thoroughly mix, then cool. Now grate the rind lightly from one
+lemon. Place in a bowl and add
+
+  Juice of three lemons,
+  Juice of one orange,
+  One and one-half cups of sugar.
+
+Blend well and when ready to freeze beat the lemon mixture into
+the custard. Add the lemon mixture very slowly. Freeze in the usual
+manner, using three parts of ice to one of salt. Pack, and then set
+aside for two hours to ripen.
+
+
+GINGER-ALE SALAD
+
+Soak four tablespoons of gelatine in four tablespoons of cold water
+for twenty minutes. Now add to the gelatine one-half cup of boiling
+ginger-ale. Stir until gelatine is dissolved and then strain. Add the
+balance of the one pint bottle of ginger-ale. Let cool, and then rinse
+off mould in ice water to thoroughly chill, and then coat the mould
+with the gelatine by pouring in about one-quarter cup and turning the
+mould until it is thoroughly coated. Now place pieces of preserved
+ginger in designs in the bottom of the mould, also using a few
+maraschino cherries. Pour a little gelatine over this and then when
+firm pour in sufficient gelatine to form a layer. Repeat this until
+the mould is filled. In warm weather pack the mould in salt and ice
+mixture for quick results.
+
+
+EGG SALAD
+
+Shred one head of lettuce very fine and then place in a bowl and add
+
+  One onion,
+  One green pepper, chopped very fine,
+  One cooked carrot, diced,
+  One cup of mayonnaise.
+
+Mix and then garnish with four hard-boiled eggs, cut in slices. Dust
+with paprika.
+
+
+THOUSAND ISLAND DRESSING
+
+  One-half cup salad oil,
+  Juice of one lemon,
+  Juice of one orange,
+  One-half green pepper, chopped fine,
+  One-half medium sized onion, chopped fine,
+  Two teaspoons salt,
+  One teaspoon paprika,
+  One-half teaspoon mustard,
+  One pimento chopped fine.
+
+Blend well.
+
+
+SALAD DRESSING
+
+To make mayonnaise dressing, break one egg in a bowl and then add
+
+  Two teaspoons of vinegar,
+  One teaspoon of sugar,
+  One teaspoon of paprika,
+  One-half teaspoon of mustard.
+
+Beat with Dover beater to mix and then have some one pour in slowly
+one cup of oil while you beat the mixture with a steady motion.
+
+
+CUCUMBER SALAD
+
+Pare the cucumbers and then cut into thin slices and cover with two
+tablespoons of salt and cracked ice for one hour. Wash and then drain.
+Now shred fine the coarse green leaves of the lettuce. Arrange the
+cucumbers on the prepared lettuce and serve with sour cream dressing.
+
+
+FRUIT SALAD
+
+Pare and cut into dice
+
+  Two oranges,
+  Two apples,
+  Three bananas.
+
+Place in a bowl and add one cup of cocoanut and toss gently to mix.
+Now place in a nest of lettuce. Prepare a fruit salad dressing of
+
+  One cup of sugar,
+  One cup of water,
+  Juice of one orange,
+  Juice of one lemon,
+  Three level tablespoons of cornstarch.
+
+Dissolve the sugar and starch and bring to a boil. Cook for five
+minutes and then remove from the fire, and add yolk of one egg. Beat
+hard to mix and then fold in the stiffly beaten white of one egg.
+Cool, and then pour over the fruit salad. Garnish with maraschino
+cherries. This amount of salad will serve eight persons.
+
+
+COLESLAW
+
+Shred a head of cabbage fine and place in salted water for one-half
+hour. Drain well and then add
+
+  Two green peppers, chopped fine,
+  One cup of mayonnaise,
+  One tablespoon of salt,
+  One tablespoon of paprika,
+  One-quarter cup of vinegar.
+
+Mix.
+
+
+SALMON SALAD
+
+Open a can of salmon and then drain and remove the bones and add
+
+  Two green peppers, chopped fine,
+  One onion, chopped fine.
+
+
+Mix, shred the coarse outer green leaves of the lettuce fine and then
+line a bowl with crisp lettuce. Place the shredded lettuce in the nest
+and then the prepared salmon. Serve with sliced hard-boiled egg and
+mayonnaise dressing.
+
+
+POACHED EGGS ON FRENCH TOAST
+
+Trim the crust from slices of bread and then dip in the following:
+
+  One cup of milk,
+  One egg.
+
+Beat to mix and then fry the bread until golden brown in hot fat.
+Poach the eggs and then lift on a napkin to drain. Then roll gently
+on the French toast. Cover with a cream sauce and garnish with finely
+shredded parsley.
+
+
+PICKLED EGGS
+
+Hard boil one-half dozen eggs. Cook until tender one bunch of beets.
+Turn into a pan of cold water and then remove the skins and cut into
+thick slices. Place in a dish and add four large onions, cut in thin
+slices. Now place in a saucepan
+
+  Four tablespoons of sugar,
+  One teaspoon of salt,
+  One-half teaspoon of paprika,
+  One cup of vinegar,
+  One-half cup of water.
+
+Bring to a boil and cook for ten minutes. Pour over the beets. Add the
+hard-boiled eggs.
+
+
+OMELET
+
+Place the yolks of three eggs in a bowl and add
+
+  Two tablespoons of milk,
+  One-half cup of prepared bread crumbs,
+  Two tablespoons of finely minced parsley,
+  One teaspoon of salt,
+  One-half teaspoon of pepper.
+
+Mix and then cut and fold in the stiffly beaten whites of three eggs
+and then place four tablespoons of shortening in a frying pan. When
+fat is smoking hot pour in the omelet and cook gently until firm, then
+turn either by lifting or rolling, using the cake-turner or a spatula,
+or it can be turned into another hot pan, containing one tablespoon of
+shortening, then fold and roll.
+
+How to prepare the bread: Soak stale bread in hot water to soften and
+then place in a cloth and squeeze very dry.
+
+
+DEVILED EGGS, PARISIENNE
+
+Boil one egg hard for each person, cut in half, cutting the length of
+the egg. Rub the yolks through a fine sieve into a bowl and then add
+to every six eggs
+
+  One-half cup of finely chopped ham,
+  One onion, grated,
+  One green pepper, chopped fine,
+  One and one-half teaspoons of salt,
+  One teaspoon of paprika,
+  One-half teaspoon of mustard,
+  Six tablespoons of mayonnaise dressing.
+
+Mix and then fill back into the whites of the eggs. Mould up very high
+and then roll in finely grated cheese and dust with paprika. Roll in
+wax-paper. Set in ice-box until ready to serve.
+
+
+BAKED OMELET
+
+Place in a bowl
+
+  Yolks of four eggs,
+  One cup of thick cream sauce,
+  One teaspoon of salt,
+  One-half teaspoon of paprika,
+  Two tablespoons of finely chopped parsley.
+
+Beat to mix thoroughly and then cut and fold in the stiffly beaten
+whites of four eggs. Pour in a baking or casserole dish and bake in a
+moderate oven until firm in the centre. Garnish with strips of bacon
+and serve with cheese sauce.
+
+To make cheese sauce: Place three tablespoons of grated cheese in a
+cup of cream sauce.
+
+
+MORAVIAN OMELET
+
+Soak one-half cup of sifted stale bread crumbs in one-half cup of
+milk, adding
+
+  One-half teaspoon of salt,
+  One-quarter teaspoon of pepper,
+  One teaspoon of grated onion,
+  One tablespoon of finely minced parsley,
+  Three well-beaten eggs.
+
+Mix thoroughly and then heat four tablespoons of shortening in a
+frying pan until smoking hot and then pour in the mixture. Reduce the
+heat and cook until set. Fold and turn and then roll. Turn on a hot
+platter. This amount will serve two persons.
+
+
+CHEESE CUTLETS
+
+Place in a saucepan
+
+  One and one-half cups of milk,
+  Nine level tablespoons of flour.
+
+Stir to dissolve the flour and then bring to a boil. Cook for two
+minutes and then add
+
+  One-quarter pound of cheese, cut fine.
+
+Stir until the cheese is melted and then remove from the fire and add
+
+  One small onion grated,
+  One teaspoon of paprika,
+  One and one-half teaspoons of salt.
+
+Turn on a greased platter and set to cool. Mould. It takes about four
+hours to become firm enough to mould into cutlets. Mould into shape
+and then roll in flour and dip in beaten egg, then in fine crumbs and
+fry until golden brown in hot fat. Garnish with watercress.
+
+
+COUNTRY CHEESE SANDWICHES
+
+Place one cup of country or buttermilk cheese in a bowl and add
+
+  One-half cup of thick mayonnaise,
+  One onion, chopped very fine,
+  One green pepper, chopped very fine,
+  Two teaspoons of salt,
+  Two teaspoons of paprika,
+  One-half teaspoon mustard.
+
+Mix thoroughly and then spread the rye bread with English butter,
+and then spread the filling between the slices of bread and cut into
+finger-width strips.
+
+
+CHEESE SANDWICHES
+
+Place in a bowl
+
+  One-half cup of grated cheese, and then add
+  One tablespoon of grated onion,
+  Two tablespoons of finely minced green peppers,
+  One teaspoon of salt,
+  One teaspoon of paprika,
+  One-half teaspoon of mustard,
+  Six tablespoons of mayonnaise dressing.
+
+Mix thoroughly and then spread between the bread as prepared for bread
+and butter sandwiches.
+
+
+A FEW POINTERS ABOUT VEGETABLES
+
+Do not oversalt vegetables. Never salt while cooking; too much
+salt not only toughens the delicate fibres but also neutralizes the
+valuable mineral content.
+
+Add just sufficient boiling water to cover and then bring to a boil.
+Then cook slowly until tender. Do not cover the saucepan in which the
+vegetables are cooking. This condenses the steam which contains the
+volatile oils and thus darkens the vegetable.
+
+
+PUREE OF PEAS
+
+Rub one cup of cooked peas through a sieve and add
+
+  One cup of milk,
+  One-half cup of water,
+  One tablespoon of cornstarch,
+  One teaspoon of grated onions,
+  One teaspoon of finely chopped parsley.
+
+Dissolve the starch in the water and add the balance of the
+ingredients to the pea puree. Bring to a boil and cook for five
+minutes. Season with salt and pepper and serve with croutons or toast,
+slices of bread cut in half-inch blocks.
+
+
+PEA SOUFFLE
+
+Place in a bowl
+
+  One cup of thick cream sauce,
+
+and then rub
+
+  Four tablespoons of cooked peas through a sieve.
+
+Now add
+
+  Five tablespoons of bread crumbs,
+  One teaspoon of grated onion,
+  One-half teaspoon of salt,
+  One-quarter teaspoon of pepper,
+  Yolks of two eggs.
+
+Beat to mix, then fold in the stiffly beaten whites of the two eggs.
+Pour into a greased baking dish and bake in a moderate oven until firm
+in the centre. Serve at once. This dish replaces meat.
+
+
+PEA PUDDING
+
+Put four tablespoons of peas through a sieve and then place in a bowl
+and add
+
+  One cup of thick cream sauce,
+  Four tablespoons of fine bread crumbs,
+  One well beaten egg,
+  One teaspoon of finely minced parsley,
+  One teaspoon of grated onions,
+  One-half teaspoon of paprika,
+  One-half teaspoon of salt.
+
+Mix to blend, then pour in well-greased custard cups. Bake until firm
+in the centre. Serve in cups, or turn out on a slice of toast and
+cover with cream of hollandaise sauce.
+
+NOTE.--Set the pudding in a pan containing warm water while baking.
+
+
+BAKED DRIED CORN
+
+Soak one and one-half cups of corn over night and then in the morning
+drain and place in a saucepan and cover with boiling water. Simmer
+slowly until tender and then drain and season with
+
+  One small onion, minced fine,
+  Two tablespoons of dried parsley,
+  One teaspoon of salt,
+  One-half teaspoon of white pepper.
+
+Place in a casserole dish and cover with one and a half cups of cream
+sauce. Sprinkle with fine bread crumbs and one tablespoon of finely
+grated cheese. Bake for twenty minutes in the oven. This dish replaces
+meat for luncheon.
+
+
+
+
+SQUASH
+
+
+SQUASH AU GRATIN
+
+Wash, pare and cut the squash into pieces, discarding the seeds. Steam
+until tender and then drain well and stand on the back of the range to
+dry. Now rub the pulp through a sieve. Measure and add to each cup of
+pulp
+
+  One well-beaten egg,
+  Two tablespoons of butter,
+  One teaspoon of salt,
+  One-half teaspoon of paprika,
+  Two tablespoons of milk,
+  One tablespoon of finely minced parsley.
+
+Pour into well-greased baking dish and cover with fine bread crumbs
+and two tablespoons of grated cheese. Bake in a slow oven for twenty
+minutes.
+
+
+SQUASH CAKES
+
+Wash and cut the squash into pieces and then cook until tender in
+boiling water, then drain and rub pulp through sieve. Now measure and
+place in a bowl
+
+  One cup of prepared squash,
+  One well-beaten egg,
+  One tablespoon of shortening,
+  One-half cup of milk,
+  One and one-half cups of flour,
+  Two tablespoons of baking powder,
+  One-half teaspoon of salt,
+  One-half teaspoon of paprika,
+  One tablespoon of minced parsley.
+
+Beat to mix and then bake as if for griddle cakes on a hot griddle.
+Serve with maple syrup.
+
+
+SQUASH SOUFFLE
+
+  One cup of prepared squash pulp,
+  One tablespoon of grated onion,
+  Two tablespoons of finely minced parsley,
+  One tablespoon of melted butter,
+  Two teaspoons of salt,
+  One teaspoon of paprika,
+  One cup of very thick cream sauce,
+  Yolks of two eggs.
+
+Beat to blend and then carefully fold in the stiffly beaten whites of
+two eggs. Pour into well-greased individual custard cups and set in
+a pan of warm water. Bake slowly in a moderate oven until firm in the
+centre, usually about twenty minutes. Let stand about three minutes
+after removing from the oven and then turn on a slice of toast and
+cover with cheese sauce and serve.
+
+
+SQUASH ITALIENNE
+
+  One and one-half cups of prepared squash pulp,
+  One and one-half teaspoons of salt,
+  One teaspoon of paprika,
+  Two tablespoons of finely minced parsley,
+  Two tablespoons of finely minced onions.
+
+Mix thoroughly and then dice two ounces of salt pork. Brown the salt
+pork nicely and then drain off about one-half of the fat in the pan.
+Turn the squash mixture on the salt pork and heat and serve.
+
+
+SQUASH PIE
+
+Wash and then cut the squash into pieces and then boil until tender
+and drain; rub the pulp through sieve. Measure, and to each cup add
+
+  One cup of sugar,
+  Two tablespoons of melted butter,
+  Two well-beaten eggs,
+  One cup of milk,
+  One-half teaspoon of nutmeg.
+
+Beat well to mix and then pour in a pie tin which has been lined with
+plain pastry. Sprinkle one-half cup of currants over the top and bake
+for one-half hour in a slow oven.
+
+
+BAKED SQUASH
+
+Cut a slice from the top of the squash and remove the seeds and the
+string fibre. Now add
+
+  One tablespoon of melted butter,
+  One-half teaspoon of salt,
+  One-half teaspoon of paprika.
+
+Cover closely with a lid and then bake in a slow oven until the pulp
+is tender, usually about thirty minutes. Remove the lip and scoop
+out the pulp with a spoon, piling it into a hot vegetable dish, and
+garnish with finely chopped parsley and then serve.
+
+
+SQUASH BISCUIT
+
+Place in a bowl
+
+  Three and one-half cups of sifted flour,
+  One teaspoon of salt,
+  Five teaspoons of baking powder.
+
+Sift to mix and then rub in five tablespoons of shortening and mix
+to a dough with one cup of prepared squash pulp. Work to a dough and
+blend evenly, then roll out on a slightly floured board three-quarters
+of an inch thick. Cut and brush the tops with milk and bake in a hot
+oven for fifteen minutes.
+
+Squash may be used to replace potatoes when making bread. Add one cup
+of squash pulp to ginger-bread, or when making small cakes it will be
+found to be delicious when used this way.
+
+
+OMELET IN TOMATO CASES
+
+Select firm tomatoes and then cut a slice from the tops and with a
+spoon carefully remove the centres. Place the tomato in well-greased
+custard cups and then break in a bowl four eggs; then add
+
+  Four tablespoons of water,
+  One teaspoon of salt,
+  One-half teaspoon of pepper.
+
+Beat to mix and then fill into the prepared tomato. Sprinkle one
+teaspoon of fine bread crumbs on top of each tomato and add
+
+  One teaspoon of butter,
+  Dash of paprika.
+
+Set the custard cups in a baking pan and place in a hot oven and bake
+for twenty minutes. Turn on a slice of toast and cover with cream
+sauce.
+
+
+BAKED TOMATOES, CHELSEA
+
+Select firm tomatoes and cut a slice from the tops and scoop out the
+centres with a spoon. Now grease custard cups and place the tomatoes
+in the cups. Now shred very fine one ounce of dried beef. Divide into
+the four tomatoes. Break in a mixing bowl
+
+  Two eggs.
+
+Then add
+
+  Three-quarters cup of milk,
+  One-half teaspoon of salt,
+  One-half teaspoon of paprika,
+  One teaspoon of grated onion,
+  Two teaspoons of finely minced parsley.
+
+Beat to mix and then chop fine the pulp from the tomatoes. Place one
+teaspoon of this pulp in each tomato.
+
+
+TOMATOES, COUNTRY STYLE
+
+Select smooth, firm tomatoes cut in half and then place in a deep
+dish. Cover with cracked ice and serve with the following dressing:
+
+
+COUNTRY DRESSING
+
+Place in a bowl
+
+  Three tablespoons of salad oil,
+  One tablespoon of vinegar,
+  One teaspoon of sugar,
+  One teaspoon of salt,
+  One-half teaspoon of white pepper,
+  One-quarter teaspoon of mustard.
+
+Beat until creamy and then serve ice cold.
+
+
+TOMATO FRITTERS
+
+Select firm tomatoes and then cut in one-half inch slices. Dip in
+the prepared batter and then fry until golden brown. Serve with cream
+sauce.
+
+How to prepare the batter: Place one egg in a bowl and add
+
+  One cup of water,
+  One teaspoon of salt,
+  One-half teaspoon of pepper.
+
+Beat to mix and then add
+
+  Two tablespoons of grated onions,
+  One and one-half cups of flour,
+  Two teaspoons of baking powder.
+
+Beat to a smooth batter and then dip the tomatoes into it. Fry quickly
+until golden brown.
+
+
+SPINACH
+
+Let us first begin with the washing of the spinach. Take your cleanser
+and scour out the sink and then scald it with boiling water. Now place
+a clean cloth over the drain and turn the spinach into the sink. Use
+plenty of lukewarm water to wash with. This is necessary to free these
+crinky little leaves from the sand and grit. Now rinse in plenty of
+cold water to crisp it. Shake the spinach dry and place in a deep
+saucepan and cover and then steam gently until tender. Do not add
+any water. In this manner the spinach is virtually cooked in its
+own juices. Now turn into a chopping bowl and chop fine and then rub
+through a coarse sieve and it is ready for use. You must prepare
+and cook the spinach early in the day, so that you will have time to
+properly prepare it, and then, when it is wanted, simply reheat it.
+
+
+SPINACH A LA MODE
+
+Prepare and cook the spinach as given above and then turn into a sieve
+and let drain, with a weight, for three hours. Now chop fine and then
+place one tablespoon of bacon or sausage fat in the frying pan and add
+
+  One small onion, minced very fine,
+  The prepared spinach.
+
+Heat slowly until very hot and then season with salt and pepper. Lift
+to a hot platter and garnish with a slice of hard-boiled egg.
+
+
+SPINACH PUDDING
+
+Cook the spinach as directed in the above methods and then add
+
+  One cup of creamed sauce,
+  One tablespoon of grated onion,
+  One cup of fine bread crumbs,
+  One and one-half teaspoons of salt,
+  One teaspoon of paprika.
+
+Mix thoroughly and then pour into well-greased baking dish and bake in
+a hot oven for twenty minutes.
+
+
+SUNSHINE SAUCE FOR VEGETABLES
+
+Make a cream sauce, using
+
+  One and one-half cups of milk,
+  Seven tablespoons of flour.
+
+Place in a saucepan and stir until dissolved, using a fork or wire
+whip. Bring to a boil. Cook slowly for five minutes and then add
+
+  One and one-half teaspoons of salt,
+  One teaspoon of white pepper,
+  Two tablespoons of grated onion,
+  Two well-beaten eggs.
+
+Mix thoroughly and then serve with baked peppers.
+
+
+SOUFFLE OF SPINACH
+
+Cook the spinach as directed in the method and then place one cup of
+spinach in a bowl and add
+
+  Yolks of two eggs,
+  One cup of very thick cream sauce,
+  One tablespoon of grated onion,
+  Two teaspoons of salt,
+  One teaspoon of paprika.
+
+Mix thoroughly, and then carefully fold in the stiffly beaten whites
+of two eggs and then pour into well-greased baking dish. Bake in a
+moderate oven for twenty-five minutes and serve with cheese sauce in
+place of meat for luncheon.
+
+
+SPINACH NESTS
+
+Cook spinach as for spinach à la mode and then chop fine and mould
+into nests. Place on a slice of bread and then break an egg into each
+nest and cover with two tablespoons of well-seasoned cream sauce and
+one teaspoon of grated cheese. Place on a baking sheet in a moderate
+oven for twelve minutes and serve with cream sauce for luncheon in
+place of meat.
+
+
+SPINACH WITH HOLLANDAISE SAUCE
+
+Cook the spinach as given in the method and then when ready to serve,
+reheat and make the Hollandaise sauce as follows:
+
+  Five tablespoons of salad oil,
+  Three tablespoons of vinegar,
+  One tablespoon of water,
+  One teaspoon of grated onion,
+  One-half teaspoon of paprika.
+
+Place in a small saucepan and bring to the boiling point, and then
+add the yolk of egg. Stir until thick and then add sufficient salt to
+taste. Pour over the spinach when ready to serve.
+
+
+SPINACH BALLS
+
+Prepare spinach as for spinach à la mode and then place in a bowl and
+add
+
+  One hard-boiled egg, chopped fine,
+  One tablespoon of grated onion,
+  One and one-half teaspoons of salt,
+  One-half teaspoon of pepper,
+  One tablespoon of salad oil.
+
+Mix thoroughly and then form into balls and dip in beaten egg, and
+then roll in fine bread crumbs and fry until golden brown in hot fat.
+Serve with lamb chops.
+
+
+PUREE OF SPINACH ALSACE
+
+Rub one-half cup of spinach through a sieve and then place in a bowl
+and add
+
+  One cup of thick brown gravy,
+  One teaspoon of grated onion,
+  One teaspoon of salt,
+  One-half teaspoon of paprika,
+  Two tablespoons of grated cheese,
+  One well-beaten egg,
+  Five tablespoons of fine bread crumbs.
+
+Mix and then pour into custard cups. Bake in a moderate oven eighteen
+minutes. This will replace meat for luncheon. Cream sauce may be used
+instead of gravy.
+
+
+SPINACH SALAD
+
+Prepare the spinach as for spinach à la mode and then chop fine and
+place in a bowl, and add
+
+  One small onion, chopped fine,
+  One teaspoon of salt,
+  One-half teaspoon of paprika.
+
+Mix, and then pack in demi-tasse cups to mould. Turn on a bed of crisp
+lettuce leaves and serve with French dressing.
+
+
+SPINACH A LA BOURGEOIS
+
+To one-half cup of leftover spinach add
+
+  One tablespoon grated onion,
+  One cup of cream sauce,
+  One hard-boiled egg, chopped fine,
+  One teaspoon of salt,
+  One-half teaspoon of pepper.
+
+Mix and then place in a baking dish and sprinkle with grated cheese.
+Bake in a hot oven for eighteen minutes. Serve in place of meat for
+luncheon.
+
+
+SPINACH--SCOTCH STYLE
+
+Place in a bowl
+
+  One cup of prepared spinach,
+  Three-quarters cup of thick brown gravy,
+  One and one-half teaspoons of salt,
+  One-half teaspoon of white pepper.
+
+Beat to thoroughly mix and then pour into well-greased baking dish and
+sprinkle two tablespoons of grated cheese and fine bread crumbs and
+then bake in a hot oven for twenty minutes.
+
+
+HOW TO PREPARE A STOCK POT
+
+Select a pot that has a close-fitting lid and keep it for this
+purpose. The usual proportion is a one-gallon pot for a family of six.
+You will require one pound of bones to every quart of water, and
+
+  One large onion,
+  One medium sized carrot,
+  One medium sized turnip,
+  One faggot of soup herbs,
+  Also one and one-half pounds lean meat
+
+to every four quarts of water or less. Have the butcher crack the
+bones well and then rinse them under cold water and place in the pot,
+together with meat and the seasoning. Add the required amount of cold
+water and bring to a boil. Cook very slowly for three and one-half
+hours. Strain the liquid and discard the bones and vegetables. Set the
+liquid aside to cool and remove the cake of fat when it hardens. Now
+place the liquid in a saucepan and boil for twenty minutes. It may now
+be used for stock, soups, broths, gravies and sauces.
+
+Cover the bones in the kettle with cold water again and add any
+leftover gravies, bits of meat, trimmings and bones that you may have
+on hand. Cook slowly on the back of the range for four hours, and then
+strain, and to two quarts of this stock add
+
+  One can of tomatoes,
+  One cupful of diced carrots,
+  One-half cup of diced onions,
+  One-half cup of barley,
+  One cupful of diced potatoes,
+  One-half cup of diced turnips,
+  One-quarter teaspoon of powdered thyme,
+  Two tablespoons of finely chopped parsley,
+  One tablespoon of dried celery leaves.
+
+Cook slowly for one hour for a good vegetable soup. To give the soup
+body, add
+
+  Three-fourths cup of flour.
+
+Dissolved in
+
+  One cup of cold water.
+
+Cook ten minutes and then serve.
+
+
+BEAN SOUP
+
+Soak one pint of marrow-fat or soup beans over night. In the morning
+wash and place in soup kettle with two quarts of water, bring to a
+boil, turn in colander, and let drain and rinse under cold water.
+Return to soup kettle and add
+
+  Four quarts of water,
+  One faggot soup herbs,
+  One teaspoon thyme,
+  One cup finely chopped onions,
+  One carrot cut in tiny dice.
+
+Cook slowly for four hours, now mince one-half pound of salt pork
+fine, place in frying pan and cook slowly until nice brown; add to the
+bean stock, mashing beans well. Serve.
+
+Dried peas, lima beans, soy beans and lentil soup may be prepared in
+the same manner.
+
+
+BOUILLON
+
+  Two and one-half pounds shin beef with bone,
+  One stock celery,
+  One carrot, sliced thin,
+  Two onions,
+  One clove,
+  One bay leaf,
+  One pound veal bones.
+
+Remove bone and cut meat in small pieces, brown quickly in hot pan,
+place in soup kettle, and add vegetables cut in tiny dice and three
+quarts of cold water; bring slowly to a boil and cook slowly for three
+and one-half hours; strain through napkin, season and clarify white of
+egg and crushed egg shell.
+
+To clarify: Set soup aside until cold, remove fat, return to stock
+pot, and add white of egg, crushed egg shell and one-half cup of cold
+water beaten together, then bring slowly to a boil, cook for five
+minutes and then add one-half cup of water--lift from stove, set aside
+to settle and strain through piece cheesecloth.
+
+
+MOCK TURTLE SOUP
+
+  One calf's head.
+
+Clean and thoroughly wash head, removing tongue and brains.
+
+Place the head in stock pot, then add
+
+  Five quarts cold water,
+  Two carrots, cut in dices,
+  Three-quarter cup sliced onions,
+  One fagot soup herbs,
+  One-half teaspoon sweet marjoram,
+  One-half teaspoon thyme,
+  One-half cup celery leaves.
+
+Bring to a boil and cook slowly until meat leaves the bones, lift
+head; cut part head in tiny dice, using about two cups of the meat; do
+not add to the mock turtle yet.
+
+Now place in frying pan
+
+  One-half cup of shortening,
+  Three-quarters cup of flour.
+
+Brown flour a deep mahogany brown--add part of the stock to blend into
+thick sauce--bring to a boil and cook slowly for five minutes; then
+strain into the stock or mock turtle soup. Now add
+
+  One tablespoon salt,
+  One teaspoon white pepper.
+
+Simmer few minutes, strain through cheesecloth into bowl, set aside to
+cool, remove fat from top; now return stock to kettle and clarify as
+for bouillon; to serve reheat, add the chopped calf's head meat
+as prepared, juice of one-half lemon, two slices lemon cut in tiny
+pieces, two hard-boiled eggs chopped fine.
+
+
+OXTAIL SOUP
+
+Have butcher cut tail in pieces; soak ox-tail in warm water for
+one-half hour. Wash and wipe dry, now roll each joint in flour, place
+one-half cup of shortening in soup kettle, add the ox-tails and brown
+well, then add one-half cup flour, browning a deep mahogany brown; now
+add
+
+  Three quarts cold water,
+  One bunch soup herbs,
+  Four onions chopped fine,
+  One carrot cut in dice,
+  One teaspoon of thyme.
+
+Cook slowly for three hours, season with pepper and salt and juice of
+one-half lemon.
+
+
+MULLIGATAWNY SOUP
+
+Place in a saucepan
+
+  Three pints of chicken stock,
+  One cup diced apples,
+  Four onions chopped fine,
+  One carrot cut in dice,
+  One clove,
+  One-half teaspoon of thyme.
+
+Simmer slowly for one-half hour.
+
+Now place in frying pan
+
+  Four tablespoons bacon fat,
+  One-half cup of flour,
+  One-half teaspoon curry powder.
+
+Blend together, and then add one pint of cold water, and as soon as it
+is thoroughly blended turn into the soup; stir to prevent lumping and
+bring quickly to a boil; cook ten minutes; strain through cheesecloth;
+add juice one-half lemon and one-half cup of finely chopped chicken
+meat. Serve.
+
+
+FRENCH PEA SOUP
+
+Soak one cup of dried peas over night and then in the morning drain
+and place in a saucepan, adding
+
+  Two quarts of water.
+
+Simmer gently until tender and then pass through a sieve and add
+
+  Two large onions, grated,
+  Two tablespoons of parsley, minced fine,
+  Six whole cloves,
+  One small bay leaf,
+  One-half cup of strained canned tomatoes.
+
+Simmer slowly for thirty minutes and then serve with toasted strips of
+bread.
+
+
+FAGGOT OF SOUP HERBS
+
+Divide one leek into three parts and cut from the stem up. To this
+piece of leek add
+
+  Four branches of thyme,
+  Two branches of parsley,
+  One piece of carrot, cut in a strip three inches long,
+  Two branches of celery,
+  One small pepper pod.
+
+Tie with a string and dry in a warm place. When dry put in a glass jar
+to be used as needed.
+
+Many varieties of soups may be made from the plain stock with just a
+few minutes' work.
+
+Clear tomato soup: To one quart of stock add one cupful of canned
+tomatoes, rubbed through a fine sieve. Noodles, macaroni or any cooked
+vegetable may be added.
+
+For clear soup: Add one teaspoon of kitchen bouquet and any desired
+vegetables to each quart of stock. When making cream soups, if you
+will add one cupful of prepared stock to each cup of milk, your soup
+will have a delicious flavor.
+
+Stock may be made, filled into sterilized jars and then the rubber
+and lid adjusted; the soup may then be processed for three hours in
+a hot-water bath. Remove from the bath, fasten the lids securely, and
+then test for leaks and store in a dry cool place. Where there is a
+fire kept in the kitchen, it will not add to the costs to can soups,
+stocks, etc., for future use.
+
+
+PEPPER POT
+
+Place in a saucepan
+
+  Two calves' feet, cut in pieces,
+  One pound cooked honeycomb tripe, cut in small blocks,
+  One cup of finely chopped onions,
+  One bunch of soup herbs,
+  One teaspoon of sweet marjoram,
+  Two whole cloves,
+  Two whole allspice,
+  Four quarts of water.
+
+Bring to a boil and cook slowly for three hours. Remove the calves'
+feet, remove meat from the fat, chop meat fine and return to soup,
+then add three cups of finely diced potatoes and tiny dumplings made
+as follows:
+
+Place in a mixing bowl
+
+  One cup of flour,
+  One-half teaspoon of salt,
+  One-half teaspoon of pepper,
+  One-half teaspoon of thyme,
+  One tablespoon of finely minced parsley,
+  One teaspoon of baking powder,
+  Four tablespoons of water.
+
+Mix to a dough and then work well to blend. Make into small balls the
+size of a large pea. Drop into the pepper pot and cook for fifteen
+minutes. Season with salt and pepper and then serve.
+
+
+FRUIT SOUP
+
+The French, Swiss and Danish housewives serve during the summer a
+delicious fruit soup. In Normandy, during apple-blossom time, the
+petals of the fruit are picked as they fall and are used for fruit
+soup, blossom jelly and perfume and distilled water.
+
+
+HOW TO MAKE THIS SOUP
+
+You may use any fruit desired; wash to thoroughly cleanse, and to each
+pint of crushed fruit allow three pints of water. The fruit must be
+packed solidly. Place in a kettle and cook until the fruit is soft and
+then rub through a fine sieve. Now measure and add
+
+  One-half cup of sugar,
+  Three tablespoons of cornstarch, dissolved in
+  Four tablespoons of cold water to each pint
+
+of the fruit puree. Bring to boil and cook five minutes. Remove from
+the fire and add yolk of one egg. Beat very hard and then fold in
+stiffly beaten white of egg; season slightly with nutmeg, chill and
+serve.
+
+Strawberries, blackberries, raspberries, huckleberries, cherries,
+grapes, currants, apples, peaches, pears, oranges, lemon and quinces
+may be used for these soups. They are delicious when served ice cold
+on a hot day.
+
+
+MEATS
+
+Use oven for baking and boiling and then cook your meats in the
+old-fashioned English way by direct contact with the flame. This means
+that you must first place one quart of water and one tablespoon of
+salt in the broiler pan of the gas range; then place in the roast,
+steak or chops, upon the broiler; turn every few minutes. The roast
+must be placed farther from the flame to prevent burning. A good rule
+for this is to keep roasting meat four inches from the flame, steaks
+and chops two and one-half inches and fish three inches.
+
+The placing of water in the broiler pan prevents fat from catching
+fire. This liquid may be allowed to cool and then the fat may be
+removed and clarified and used for other purposes. Baste roast with
+one pint of boiling water while cooking.
+
+
+ROASTING AND BAKING MEATS
+
+Roasting or grilling is done before open fire, the meat being turned
+frequently, so that all sides may be cooked alike. The meat is basted
+with its own fat. This method of cooking meat is used daily in Europe,
+but not much used in this country.
+
+When a piece of meat is large it is roasted. Meat cooked in an oven by
+radiated heat is frequently called in this country "roasting." It is
+well known and needs little description. When baking meat always use
+a wire rack to lift the meat from the bottom of the pan. This will
+insure even cooking.
+
+Use the broiling oven in the gas range for roasting, placing rack
+sufficiently low. Have the oven hot enough to brown the meat quickly,
+then reduce the heat so that it will cook evenly; turn the roast three
+times during this process.
+
+Allow one-half an hour after placing meat in the oven before counting
+time. This is necessary so that the meat may reach the required
+temperature to start cooking.
+
+To bake (oven roast) use same process, using regular oven.
+
+Start counting time after meat is one-half hour in oven and allow
+twelve minutes to the pound for very rare, fifteen minutes for rare,
+eighteen minutes for medium and twenty for well done.
+
+Baste the meat with the liquid in the pan every fifteen minutes. Do
+not add seasoning to the meat while cooking. It is a well-known fact
+that salt will cause the juices and flavoring of the meat to dissolve
+and therefore become lost. Season steaks and chops just before
+serving. Season roasts five minutes before removing from the oven.
+Always make the gravy after removing the meat from the pan.
+
+NOTE.--Never dish meat on a cold platter. The contact of a cold dish
+with the hot meat will injure its delicate aroma.
+
+In many portions of France and England chops and steaks are served
+upon platters set over a bowl of hot water or a special fuel that can
+be burned in a container that holds the platter. When serving a large
+steak always have a cover of metal or another hot dish turned over the
+meat to prevent it chilling.
+
+
+CORRECT METHOD OF BOILING MEAT
+
+Place the meat in a saucepan of boiling water and then keep the water
+boiling rapidly for five minutes after the meat is added. Then place
+the saucepan in a position where it will cook just below the boiling
+point for the required length of time. Constant and rapid boiling
+will cause the albumen in the meat to harden; therefore, no amount of
+cooking afterward will soften the fibre. It will only cause the meat
+to fall apart without being tender.
+
+It is important to keep the saucepan closely covered. This will
+prevent the delicate aroma from evaporating.
+
+Braising: Meat is placed in a hot saucepan and turned quickly and
+frequently. It is cooked in its own juices in a closely covered
+saucepan.
+
+Steaming: Cooking meat by placing in steam bath or steamer.
+
+Grilling: Cooking meat over a hot fire on a grill made for the
+purpose.
+
+Broiling: A very hot fire is necessary for this mode of cooking meat.
+Only the choicest, tenderest, and most delicate cuts are suitable
+for cooking by this method. The strong heat instantly coagulates the
+albumen by searing it, thus retaining all its juices and flavor. That
+this method may be successful it is very necessary that the meat be
+turned every few minutes. This also insures it being cooked evenly.
+
+Pan Broiling: This is another method of cooking the fine cuts of meat
+when it is not possible to broil them. Broiled meat is more healthful
+and also less wasteful than any other form of cooked meat.
+
+
+TO PAN BROIL
+
+Heat an iron frying pan red hot, then place in it the meat. Turn it
+constantly.
+
+
+TIME FOR ROASTING MEAT IN GAS BROILER
+
+Beef, eighteen minutes to the pound.
+
+Lamb and mutton, twenty-one minutes to the pound.
+
+Veal, twenty-five minutes to the pound.
+
+Chicken or duck, eighteen minutes to the pound without filling and
+twenty-five minutes to the pound with filling.
+
+Fish, fifteen minutes to the pound.
+
+Au gratin dishes, meat pie and various vegetables may be cooked at the
+same time.
+
+
+PORK
+
+Pork should be sweet-smelling--the fat clear white and flesh good
+pinkish color. Loin for chops, crown roast.
+
+
+BOILED PORK
+
+Plunge pork in boiling water and cook, allowing twenty-five minutes to
+the pound.
+
+
+TO ROAST LOIN
+
+Wipe with damp cloth, pat in plenty of flour, place in a roasting pan,
+place in hot oven for thirty minutes. Now reduce heat to moderate and
+roast, allowing thirty minutes to the pound; baste with boiling water
+after meat is in oven one-half hour.
+
+Fresh ham and shoulder may be roasted in same manner.
+
+
+SPANISH KIDNEY STEW
+
+Cut three pork kidneys in one-inch pieces, rejecting the tubes and
+fat, and then soak in warm water and one tablespoon of lemon juice
+for one hour. Drain, and then parboil and drain and blanch under cold
+water. Now return to saucepan and add just sufficient boiling water to
+cover. Cook until tender, and then add
+
+  One-half cupful of chopped onions,
+  Two red or green peppers, chopped fine,
+  One cupful of tomatoes,
+  One-half cup of cornstarch dissolved in
+  One-half cup of cold water.
+
+Bring to boiling point and then add
+
+  One cupful of cooked beans,
+  One and one-half teaspoons of salt,
+  One-half teaspoon of paprika,
+  One-quarter teaspoon of thyme.
+
+Heat to the boiling point and then serve.
+
+
+BRAISED SWEETBREADS
+
+Prepare sweetbreads as directed on Page 164 and then remove the tubes
+and fat and cut into slices. Place two tablespoons of butter in a
+saucepan and add the sweetbreads and one tablespoon of grated onions,
+one cup of mushrooms, toss gently until nicely browned and then lift
+on squares of toast and cover with supreme sauce.
+
+
+SAUSAGE CAKES
+
+  One-quarter pound of pork sausage,
+  One-half pound of hamburg steak,
+  Four onions, minced fine,
+  Three-quarters cup of prepared bread,
+  Two teaspoonfuls of salt,
+  One teaspoon of paprika,
+  Three tablespoons of finely minced parsley.
+
+Mix to thoroughly blend and then form into round sausages. Roll in
+flour and brown quickly, and then add
+
+  One-half cup of boiling water,
+  One cup of canned tomatoes.
+
+Bring to the boiling point and cook for five minutes. Serve, lift the
+sausages on fried mush.
+
+To prepare the bread: Soak stale bread in cold water until soft and
+then press very dry. Measure and then rub through a fine sieve to
+remove the lumps. All the above may be cooked in the fireless cooker
+or in casserole dishes.
+
+
+MUTTON
+
+Mutton is the dressed carcass of the full-grown sheep and is usually
+prime in animals from three to five years old. If any older than this
+it lacks flavor and is tough.
+
+The cuts of mutton and of lamb are the same, namely: The meat is
+divided into fore and hind quarters and then cut into the neck,
+shoulder, rack, breast, loin and leg.
+
+The shoulder and leg are used for roasting and may be boned and then
+filled and rolled. For choice rack, cut to the tenth rib as for the
+chops. Three ribs and the neck for stewing, meat pies, goulashes, etc.
+The loin for chops.
+
+The French and English have methods of cutting and cooking mutton and
+lamb that made these cuts delicious.
+
+
+CHOPS
+
+French chops: Cut two ribs thick from the rack. English chops: Cut two
+inches thick from the loin, including the kidney.
+
+
+TO COOK
+
+Trim the chops free from excess fat and then baste with the juice of
+one lemon. Place in a broiler and cook for ten minutes, turning them
+frequently.
+
+
+ENGLISH DRESSING FOR LAMB OR MUTTON CHOPS
+
+  One tablespoon of Worcestershire sauce,
+  Two tablespoons of salad oil,
+  One teaspoon of mustard,
+  One-half teaspoon of salt,
+  One-half teaspoon of paprika,
+  Juice of one-half lemon.
+
+Blend well together and then spread lightly on both sides of the
+cooked chops. Serve on a hot platter without gravy, with spiced grape
+or currant jelly.
+
+
+ROAST MUTTON
+
+Trim to remove the excess fat and then dust with flour. Place on
+the rack in the baking pan. Place in a hot oven to brown for thirty
+minutes. Baste every ten minutes with boiling water. Cook the meat
+for eighteen minutes to the pound, not counting the first half hour
+in which the meat starts to cook. Drain off the fat before making the
+gravy.
+
+Mutton and lamb chops may be used for frying purposes. It can be
+blended with equal amounts of ham, bacon, pork or beef fat. Save every
+bit of fat and use it for making soap. This fat makes a fine soft soap
+for scouring and cleaning.
+
+
+CURRY OF MUTTON
+
+Have the butcher cut the neck of mutton into cutlets and then wipe
+with a damp cloth and place in a saucepan, together with
+
+  Two medium sized onions,
+  One carrot, cut in dice.
+
+Gently brown the meat before adding any water. When meat is browned
+add
+
+  Two cups of boiling water.
+
+Cook until tender and then season and thicken the gravy slightly with
+cornstarch. Now add
+
+  One-half teaspoon of curry powder.
+
+To serve, place a border of cooked noodles around the edge of a large
+platter and then lift the mutton curry in the centre and garnish with
+finely chopped parsley.
+
+
+GOULASH
+
+This is a characteristic dish of the Balkan states. It is made by
+cutting one-half pound of lean beef (shin) into one-inch thick blocks
+and three-quarters of a pound of veal cut into small pieces. Roll
+the meat in flour and then place in a stewing pan. Cover with boiling
+water and cover closely. Cook the meat until it is tender. Remove the
+lid and boil the liquid quickly to reduce. Now add:
+
+  One-half cup of thick sour cream,
+  One tablespoon of paprika,
+  Three tablespoons of grated onion,
+  Two tablespoons of finely minced parsley,
+  Two teaspoons of salt.
+
+Bring to a boil and then simmer for ten minutes. Serve with fried
+noodles.
+
+
+SWEETBREAD PATTIES
+
+To make the patty shells place in a bowl two cups of flour and then
+add
+
+  One teaspoon of salt,
+  Five teaspoons of baking powder.
+
+Rub between the hands to mix and run into the prepared flour
+
+  One-half cup of shortening.
+
+Mix to a dough with a scant two-thirds cup of ice-cold water. Turn
+on a floured moulding board and either roll or pat out one and
+one-quarter inch thick. Cut as for biscuits, using a water glass
+to cut with. The biscuit cutter will not permit cutting with this
+thickness of dough. Now use small cutter and cut out the centre,
+leaving about one-half inch thickness at the bottom and a wall
+one-half inch thick around the patty shell. Place on a baking sheet
+and bake in a hot oven for eighteen minutes. Then fill with braised
+sweetbreads.
+
+
+BRAISED OXTAILS WITH BAKED DRIED PEAS
+
+Soak one and one-half cups of dried peas over night and then in the
+morning parboil. Place in a baking dish, together with
+
+  One-half cup of chopped onions,
+  Two green peppers, chopped fine,
+  Two prepared oxtails,
+  One cupful of tomatoes,
+  Two teaspoons of salt,
+  One-half teaspoon of pepper,
+
+and sufficient water to cover. Bake in a moderate oven for three
+hours.
+
+To prepare the ox-tails have the butcher cut the tails in two-inch
+pieces and then soak for two hours in lukewarm water. Wash well and
+parboil for fifteen minutes.
+
+
+CHILI OF BEEF
+
+Cut one pound of flank steak in one-inch blocks and then roll in flour
+and brown quickly in hot fat. Now add
+
+  Six onions, chopped fine,
+  Three red pimentoes, chopped fine,
+  One cup of tomatoes,
+  One cup of water.
+
+Cook slowly until meat is tender and then season with
+
+  Two teaspoons of salt,
+  One teaspoon of paprika,
+
+and add one cup of cooked beans. Heat to boiling point and then serve.
+
+
+MEAT LOAF
+
+  Two cups of raw meat, minced fine,
+  One cup of onions, chopped fine,
+  Two cups of cold cooked oatmeal,
+  One teaspoon of thyme,
+  One teaspoon of sweet marjoram,
+  One tablespoon of salt,
+  One teaspoon of pepper,
+  One-half cup of stock to moisten.
+
+Mix thoroughly and then pack into a well-greased and floured
+loaf-shaped pan. Place this pan in a larger one containing water and
+bake in a slow oven for one hour. This dish will keep for one week in
+the icebox. It makes splendid sandwiches.
+
+  Select cut from neck then using meat for the loaf
+
+Then cover the bones with cold water and then add
+
+  Two onions,
+  One carrot,
+  One fagot of soup herbs.
+
+Cook slowly for one hour. Use this liquid for a stock for making
+gravy.
+
+
+SWEETBREADS POLASKA
+
+Select medium-sized sweetbreads, place the sweetbreads in cold water
+to soak, adding one teaspoon of lemon juice; soak for two hours and
+then wash and pat dry. Remove the tubes and fatty particles and then
+place in a saucepan. Cover with boiling water and cook for twenty
+minutes. Blanch under cold running water and let cool. Pat dry and
+then place in icebox until needed.
+
+Prepare one pint of cream sauce as follows: Place one pint of milk in
+a saucepan and add six tablespoons of flour. Stir with a wire spoon
+or fork to dissolve the flour, then place on the stove and bring to a
+boil. Now add
+
+  One level tablespoon of salt.
+  One level teaspoon of paprika,
+  Two tablespoons of lemon juice,
+  One teaspoon of grated rind of lemon,
+  One-half teaspoon of mustard,
+  One well-beaten egg.
+
+Beat to thoroughly mix; then add
+
+  One cup of cooked peas,
+  One tablespoon of grated onion,
+  The prepared sweetbreads, cut into three-quarter inch pieces.
+
+Mix thoroughly and then fill into the patty shells. Sprinkle the
+top with fine bread crumbs; place and bake in a moderate oven for
+twenty-five minutes. Now while the patties are heating, peel and wash
+one-quarter pound of mushrooms, using the stem and button. Parboil and
+then drain. Pan for four minutes in a little butter and then serve as
+a garnish with the patties.
+
+
+CREOLE BEEF
+
+Have the butcher cut two pounds of shin beef, leaving the bone in.
+Wipe it with a damp cloth and then pat into the meat one-half cupful
+of flour. Melt five tablespoons of shortening in a deep saucepan, and
+when hot put in the meat. Brown quickly and then turn on the other
+side. When both sides are browned add
+
+  Two cups of boiling water,
+  One cup of chopped onions,
+  Two carrots cut in dice,
+  One cup of canned tomatoes.
+
+Bring quickly to a boil and cover closely and cook very slowly until
+tender, usually about two hours. Season and then it is ready to serve;
+or the pot may be placed in a slow oven for three hours.
+
+
+SHELL FISH
+
+Shellfish includes crabs, both hard and soft shell, lobsters, shrimp,
+terrapin, green turtle, snapper, etc.
+
+All shellfish must be actively alive before cooking. This is the
+essential point and will prevent ptomaine poisoning. Never cook
+shellfish if they are dead. Remember, they are deadly.
+
+Place a boiler of water on the stove and bring to a boil. Add one
+tablespoon of red pepper and one cup of vinegar. To cook lobster,
+shrimp, crabs, etc., cover and cook rapidly for twenty-five minutes
+for the medium size, fifteen minutes for the small and thirty minutes
+for the large ones.
+
+When cooked, remove from the water and place under cold water. Let
+cool. Place on the ice until needed.
+
+To clean crabs break off the claws and then save the two large ones.
+Then remove the apron pieces of the shell, like a plate under the
+eyes. Break the shell apart and remove the spongy fingers, sandbag and
+eggs, if any. Wash well. You now have white oval-shaped pieces of crab
+meat, that must be picked from its cells. Split with a silver knife
+and use an oyster fork to pick out the meat. This can be used for au
+gratin, à la King, ravigotte, deviled crabs, salads, croquettes and
+crab cakes.
+
+
+CRAB MEAT
+
+The crab must be actively alive before cooking. To cook place a large
+boiler of water on the fire and bring to a boil; add to it
+
+  One-half cup of vinegar,
+  One teaspoon of cayenne pepper.
+
+Then add the crabs and cover closely and boil for twenty minutes.
+Count time when water boils after adding crabs.
+
+
+FRIED CRAB MEAT
+
+Pick the meat from the cooked crabs and mince fine two ounces of
+bacon. Place the bacon and one and one-half cups of crab meat and two
+tablespoons of grated onion in a hot skillet and cook until nicely
+browned. Serve on toast and pour melted butter over the prepared crab
+meat.
+
+
+CRAB MEAT SERVED IN CREAM
+
+Place in a saucepan
+
+  One and one-half cups of milk,
+  Six level tablespoons of flour.
+
+Stir to blend. Bring to a boil and cook for three minutes. Now add
+
+  One and one-half cups of crab meat,
+  One green pepper minced fine,
+  One onion, grated,
+  One teaspoon of salt,
+  One teaspoon of paprika,
+  Grated rind of one-quarter lemon,
+  Juice of one lemon,
+  Two tablespoons of butter.
+
+Toss gently, cooking until well heated. Serve in individual ramekins
+or small custard cups, dusting with paprika.
+
+
+FRIED CRABS
+
+Clean the cooked crabs and then cut a thin slice from the shell that
+contains the meat. Dip the meaty part in a salad oil and fry until
+golden brown in hot skillet.
+
+
+RAVIGOTTE SAUCE
+
+  One cup mayonnaise,
+  One-half cup finely chopped young green onions,
+  One-quarter cup finely chopped parsley,
+  One-quarter cup finely chopped green peppers,
+  One-quarter teaspoon mustard,
+  One teaspoon paprika,
+  One teaspoon salt.
+
+Beat to mix.
+
+
+CRAB MEAT BALLS
+
+Mince fine
+
+  Two ounces of bacon,
+  Two green peppers,
+  One-half cup of canned tomatoes, pressed very dry,
+  Two tomatoes,
+  Three onions.
+
+Brown the bacon quickly and then add the finely chopped peppers,
+tomatoes and onions. Cook gently until soft and dry, then add
+
+  One and one-half cups of crab meat,
+  One teaspoon of salt,
+  One teaspoon of paprika,
+  One tablespoon of Worcestershire sauce.
+
+Mix well and then form into balls the size of a fishcake and roll in
+flour, dip in beaten egg and fry until golden brown in hot fat. Serve
+with tartare sauce.
+
+
+CRAB RAVIGOTTE
+
+Serve crab meat in nests of crisp lettuce with ravigotte sauce.
+
+
+CRAB MEAT A LA KING
+
+Place in saucepan or chafing dish
+
+  One and one-half cups of thick cream sauce.
+
+Add
+
+  Three-quarters cup of mushrooms, peeled and cut into tiny pieces
+          and parboiled,
+  Two pimentos chopped fine,
+  One well-beaten egg,
+  One teaspoon salt,
+  One teaspoon paprika,
+  Juice of one-half lemon,
+  Two cups or one-half pound of crab meat.
+
+peeled and cut into tiny pieces and parboiled.
+
+Toss with fork to mix; heat to boiling point and serve with toast.
+
+
+TRIPE AND OYSTERS
+
+Cut one-half pound of cooked tripe into small dice and place in a
+saucepan and cover with boiling water. Cook for ten minutes and then
+drain and add
+
+  One and one-half cups of thin cream sauce,
+  One small onion, grated,
+  Two tablespoons of finely minced parsley,
+  Twenty-five stewing oysters.
+
+Bring to a boil and cook for eight minutes, then season with
+
+  Two teaspoons of salt,
+  One teaspoon of paprika.
+
+
+GRILLED OYSTER ON HALF SHELL
+
+Allow four large oysters for each service. Have the oysters opened on
+the deep shell and remove the oysters, wash free from bits of shell
+and then roll in grated cheese. Replace on shell and then spread each
+oyster with one-half teaspoon of minced bacon. Sprinkle with fine
+bread crumbs and then bake eight minutes in a hot oven or broiler.
+
+
+OYSTERS ON THE HALF SHELL
+
+Have the oysters opened on the deep shell and remove the oyster. Look
+over carefully for bits of shell, and then prepare a mixture of
+
+  One tablespoon of horse radish, grated,
+  Three tablespoons of catsup,
+  One-half teaspoon of salt,
+  One teaspoon of paprika.
+
+Mix and dip oyster into the sauce, then roll in finely grated cheese.
+Serve ice cold.
+
+
+OYSTER COCKTAIL
+
+Sauce for the cocktail can be made from
+
+  One-half cup of finely chopped onions.
+
+Place in a saucepan and cook until the onions are soft and then rub
+through a fine sieve and add
+
+  One tablespoon of horseradish,
+  One tablespoon of Worcestershire sauce,
+  One teaspoon of salt,
+  One teaspoon of paprika.
+
+Beat to thoroughly mix and add five small oysters for each service.
+
+
+OYSTER PIE
+
+Make a pastry of
+
+  One cup of flour,
+  One-half teaspoon of salt,
+  One teaspoon of baking powder.
+
+Sift and then rub in four tablespoons of shortening, and then mix to a
+dough with five tablespoons of water. Roll out one-half of the pastry
+one-quarter inch thick and then line a deep pie tin with the pastry.
+Then place in layers of the oysters and season with
+
+  Salt,
+  Pepper,
+  One-quarter teaspoon of grated onion,
+  One teaspoon of finely minced parsley.
+
+Now another layer of oysters and then the seasoning. Now pour over all
+one cup of very thick cream sauce. Roll out the balance of the pastry
+and cut in one-inch-wide strips. Place lattice fashion over the tops
+of the pie and wash with water and bake in a hot oven for forty-five
+minutes.
+
+
+CRAB MEAT AU GRATIN
+
+Place in a bowl
+
+  Two cups thick cream sauce,
+  One and one-quarter cups crab meat,
+  One onion grated,
+  Three tablespoons finely minced parsley,
+  One and one-half teaspoons salt,
+  One-half teaspoon white pepper,
+  One-half teaspoon paprika.
+
+Mix with fork, turn into au gratin dish, sprinkle the top with
+fine bread crumbs, dot with bits of butter and then sprinkle two
+tablespoons grated cheese and bake in a moderate oven thirty-five
+minutes.
+
+To prepare cream sauce for à la King and au gratin dishes, use four
+level tablespoons flour to each cup milk.
+
+Dissolve flour in cold milk, bring to boil, cook two minutes; it is
+then ready for use.
+
+
+SOFT SHELL CRABS
+
+Soft-shell crabs are shedders, that is, the crab has shed his shell
+and the new one is not yet hard. To clean, insert the finger under
+the apron-shaped piece and the back part of the shell and remove the
+spongy fingers, the entrails, etc. Wash and drain well and then roll
+in flour, dip in beaten egg and then roll in fine crumbs and fry until
+golden brown in hot fat. Place in a hot oven for ten minutes to cook.
+Serve with tartare sauce.
+
+
+LOBSTER
+
+Lobster may be boiled, broiled and baked and may be served in same
+manner as crab meat.
+
+
+LOBSTER A LA NEWBURG
+
+Place in a saucepan
+
+  One and one-half cups of milk,
+  Five tablespoons of flour.
+
+Dissolve the flour in the milk and bring to a boil. Cook for five
+minutes and then add
+
+  One well-beaten egg,
+  Lobster meat, cut in one-inch blocks,
+  One teaspoon of salt,
+  One teaspoon of paprika,
+  One-half teaspoon of Worcestershire sauce,
+  Juice one-half lemon.
+
+
+TO BROIL LOBSTERS
+
+Split the live lobster in half. Lay it on its back. Do not cut the
+back shell through. Remove the entrails and remove the vein through
+the tail. Wash well and then brush with salad oil and place in
+broiler, shell side up, and cook for fifteen minutes. Turn the flesh
+side up and baste with salad oil or melted butter. Cook for twelve
+minutes and then remove and serve with melted butter, chili or tomato
+sauce.
+
+
+TO BOIL
+
+Plunge the lobster into boiling water and cook for twenty minutes,
+for medium lobster. Cool, break apart, discard entrails and fine vein
+running down the centre of the tail. Break open the claws and remove
+the meat. This meat and that of the belly and tail may be used for
+salads, ravigottes, au gratins, croquettes, cutlets, à la King and
+terrapin style.
+
+
+SAUCE TO SERVE WITH FISH--FOR BOILED FISH
+
+  One cup of fish stock (Court Bouillon),
+  One-half cup of milk,
+  Three level tablespoons of cornstarch.
+
+Dissolve the starch in the milk and then add the fish stock. Bring to
+a boil and cook slowly for eight minutes. Add
+
+  One tablespoon of butter,
+  One teaspoon of salt,
+  One teaspoon of paprika,
+  One teaspoon of grated onion,
+  One well-beaten egg.
+
+Beat thoroughly to mix and then bring to heating point. Serve.
+
+
+TARTARE SAUCE FOR FRIED FISH
+
+  One cup of mayonnaise dressing,
+  One medium sized pickle, chopped fine,
+  One tablespoon of grated onion,
+  Two tablespoons of minced parsley,
+  One teaspoon of paprika,
+  One-half teaspoon of mustard,
+  One teaspoon of salt.
+
+Blend well before serving.
+
+
+HOLLANDAISE SAUCE
+
+  One-half cup of salad oil,
+  One onion grated,
+  One teaspoon of paprika,
+  One teaspoon of salt,
+  Five tablespoons of vinegar.
+
+Heat slowly until hot and then add
+
+  Yolks of two eggs.
+
+Stir until thick and then add one tablespoon of finely minced parsley.
+If this should curdle, add two tablespoons of boiling water. Beat
+hard.
+
+
+BROILED SHAD ROE
+
+Wipe the roe and then parboil for five minutes. Now wipe dry and then
+dust very lightly with flour and then brush with bacon fat. Place on
+the broiler and cook for ten minutes. Lift to a hot platter and spread
+with this sauce: Place on a plate
+
+  Two tablespoons of butter,
+  One tablespoon of lemon juice,
+  One tablespoon of grated onion,
+  One tablespoon of finely chopped onion,
+  One teaspoon of salt.
+
+
+BAKED SHAD
+
+Select a two and one-half pound shad. Have the fish dealer clean and
+prepare it for baking. Now prepare a filling as follows: Place in a
+bowl
+
+  One cup of breadcrumbs,
+  Two onions, chopped fine,
+  Two tablespoons of finely chopped parsley,
+  One and one-half teaspoons of salt,
+  One teaspoon of pepper,
+  One-half teaspoon of thyme,
+  One egg,
+  Two tablespoons of salad oil.
+
+Mix well and then fill into the fish. Sew the opening with a stout
+string and a darning needle. Pat the flour into the fish. Place in a
+baking pan and bake in a hot oven for one hour. Baste every fifteen
+minutes with one cup of boiling water. Now, if you place a strip
+of cheesecloth under the fish you will be able to lift it without
+breaking. Use the leftover portions for shad au gratin for Monday
+night's dinner.
+
+
+PLANKED SHAD
+
+Have the fish dealer split the shad for planking. Soak the plank in
+cold water for two hours and then place the fish on the plank, and
+brush it with lemon juice. Place in the lowest part of the broiler of
+the gas range. Begin to baste with cold water after the fish has been
+in the oven for twelve minutes. Allow thirty minutes for planking a
+two and one-half pound shad.
+
+
+LONG ISLAND DEEP SEA PIE
+
+Grease a deep baking dish and then sprinkle with fine bread crumbs.
+Now place a layer of finely diced potatoes in the bottom of the dish.
+Next a layer of cooked fish, cut into pieces the size of a walnut.
+Next a layer of sliced onions; then a layer of sliced tomatoes;
+repeat, making two layers. Season each layer with salt, pepper and
+finely minced parsley. Now prepare a sauce as follows:
+
+Place
+
+  One and one-half cups of milk in a saucepan,
+  Six level tablespoons of flour.
+
+Stir until the flour is dissolved and then bring to a boil. Remove
+from the fire and add
+
+  Two tablespoons of Worcestershire sauce,
+  One well-beaten egg.
+
+Pour over the prepared pie. Place a crust on top, making three or
+four gashes in it to permit the steam to escape. Bake in slow oven one
+hour.
+
+
+APPETIZERS
+
+The appetizer is a small morsel of food served at the beginning of
+the meal, causes a free flow of digestive juice and thus helps the
+digestion. During the growing season these canapés may be scullions,
+served icy cold, radishes, cold and crisp and cut into thin pieces,
+but still left on the stem; well-cleaned, crisp, crinkly watercress;
+coleslaw, with celery; coleslaw with green and red peppers or with
+scullions, or with bacon or ham nicely browned; or just a slice of
+full ripe tomato, spread with mayonnaise and dusted with grated cheese
+or paprika.
+
+Many housewives have the impression that the preparation of the
+delicious accessories of the cosmopolitan meal is expensive. Well, I
+hardly need tell you that the French housewife is noted for her thrift
+and that these dainty tidbits are frequently portions of leftovers
+from a meal, sometimes the scrapings of a saucepan or a tablespoon of
+meat, vegetables and gravy.
+
+Have you ever had just a small piece of fish left over, entirely
+too small to serve by itself? And rather than leave it on a plate or
+saucer to form an accumulation you think, "Well, I can't use it, so
+into the garbage it goes."
+
+Now this tablespoon or two of fish would have made you a few delicious
+canapés; by flaking it and then putting it through a sieve. Place it
+on a platter and then add
+
+  Two tablespoons of butter,
+  One teaspoon of paprika,
+  One tablespoon of grated onion,
+  One tablespoon of finely minced parsley.
+
+Work to a smooth paste and then spread on a narrow strip of toast.
+Garnish with a slice of hard-boiled egg.
+
+The canapé, though it bears a foreign name, is not necessarily an
+expensive addition to the menu for the family, nor is it elaborate.
+This delectable morsel is rather dainty, delicate and used as an
+appetizer that helps to start and stimulate the digestive juices and
+thus cause them to flow freely for the digestion of the food.
+
+Canapés are usually served cold, on a plate covered with a doily; the
+canapé is placed on this. They need not all be alike; the bread may be
+cut with various sandwich cutters or it may be cut into finger widths
+and then toasted lightly and spread with the prepared paste.
+
+Meat, chicken, cheese, nuts, olives, etc., may be used in place of
+the fish. If you have just a spoonful or so of peas, beans, spinach,
+cauliflower or asparagus you may use it in place of the fish, thus
+making a vegetable canapé. Try two canned pimentos in place of either
+meat or fish.
+
+
+EGG CUTLETS
+
+Make a cream sauce, using six level teaspoons of flour to one cup of
+milk. Dissolve the flour in the milk and then bring to a boil.
+Cook for five minutes and then cool and place in a bowl and add two
+hard-boiled eggs chopped fine and
+
+  Two tablespoons of finely chopped parsley,
+  One tablespoon of finely grated onion,
+  One and one-half teaspoons of salt,
+  One teaspoon of paprika,
+  One-quarter cup of fine bread crumbs.
+
+Mix and then pour on well-greased platter. Cool for four hours. To
+mould, form into shape and then dip in flour, then in beaten egg
+and then in fine bread crumbs. Fry until golden brown in hot fat or
+vegetable oil. Serve with tomato sauce.
+
+
+BAKED EGGS IN CORN CASES
+
+Make ten corn muffins, from the following mixture:
+
+  One and one-quarter cups of milk,
+  One egg,
+  Two tablespoons of syrup,
+  Two tablespoons of shortening.
+
+Beat hard to mix and then add
+
+  One and one-quarter cups of sifted flour,
+  Three-quarters cup of cornmeal,
+  Five teaspoons of baking powder.
+
+Beat thoroughly to mix and then pour into well-greased muffin pans and
+bake for thirty-five minutes in a hot oven. Now cut from the top one
+slice from each of the four muffins and use a spoon to scoop out the
+centres. Break an egg and then fill to the top with cheese sauce.
+Sprinkle with bread crumbs and set in a baking pan and bake for twenty
+minutes in a moderate oven. Serve with either cream or tomato sauce.
+
+
+SPANISH OMELET
+
+Beat whites of three eggs until stiff, then carefully cut and fold in
+yolks of three eggs. Then when well blended, pour in hot frying pan
+containing three tablespoons of shortening; cook slowly, shaking
+frequently until mixture is dry on top. Now spread with a filling
+prepared as follows:
+
+Place in a bowl
+
+  Two tablespoons grated onion,
+  One-half cup of well-drained tomatoes,
+  Four olives, chopped fine,
+  Two tablespoons of finely minced parsley,
+  One-half teaspoon of paprika.
+
+Cook this mixture in two tablespoons of shortening until hot, spread
+on omelet, fold and roll, turn on hot dish, sprinkle with paprika and
+garnish with finely chopped parsley.
+
+
+EGGS A LA GRENADIER
+
+Cook three ounces of macaroni and then place in a bowl, and season
+highly. Add
+
+  One onion, chopped fine,
+  Two tablespoons of finely chopped parsley.
+
+Now fill into five pimentos. Place in a baking pan and bake for
+fifteen minutes. Remove and then place on a hot platter, flattening
+well; then place one poached egg on each pepper. Cover with cheese
+sauce and garnish with parsley.
+
+
+CODDLED EGGS
+
+Place a teaspoon of butter in an egg glass or custard cup. Break in
+two eggs, then add one teaspoon of butter and place in a cup of
+cold water. Bring to a boil and cook for three minutes. Lift cups on
+saucers, dust the eggs lightly with paprika, and serve. Use two eggs
+for each service.
+
+How to utilize and serve leftover food so there will be no actual
+waste has perplexed many young housewives, and as one woman writes
+me: "I try to keep down the leftovers, but every once in so often they
+just rise up and conquer me."
+
+Every housewife knows that, no matter how carefully she plans there is
+sure to be a small quantity of leftover meat, gravy or vegetables. And
+just what to do with them is almost a daily problem. Two essentials
+are necessary to successfully utilize leftovers: First, good
+seasoning; second, attractive appearance.
+
+The French excel in serving leftovers because they so thoroughly
+understand the art of flavoring and seasoning. The French housewife
+knows very well that she may only have a _pot au feu_ to serve to the
+family, but the family knows that the delicate, attractive manner in
+which the food is put on the table would appeal to the epicure, though
+the table is but a plain ash top, scoured to the whiteness of the
+snows.
+
+
+HOW TO PREPARE A FAGGOT OF SOUP HERBS
+
+Place in separate piles:
+
+  One branch of parsley,
+  One-quarter leek,
+  Two branches of thyme,
+  One-half carrot, cut lengthwise,
+  One bay leaf.
+
+Tie in bunches and then dry thoroughly and place in a fruit jar until
+needed.
+
+
+FRENCH SEASONINGS
+
+Each housewife prepares her own seasonings from her garden. You know,
+she grows them in the garden, and as the leaves become abundant she
+picks them each day, dries them thoroughly, and then places them in
+separate containers. She prepares the faggots of soup herbs and has
+them ready for instant use.
+
+
+GARLIC
+
+Few American persons know of the garlic but as a rank, pungent flavor.
+To the foreigner garlic is as sweet tasting as the onion and its
+flavor delightful in food. Just that dash that it needs to give it
+zest. Separate a clump of garlic into cloves and then peel and place
+in a fruit jar. Now bring one pint of white wine vinegar to the
+scalding point and then pour it over the garlic. Place on the cover
+and set in a warm place for two days. Use this vinegar for seasoning
+gravies and use the garlic, cut into tiny bits the size of a pinhead,
+for flavoring.
+
+For serving, use individual ramekin casseroles, baking shells, and
+thus make for efficient and quick handling of the food, in which the
+food itself is presented in a most attractive way. A good blend
+of seasoning is most important, so I am going to give you a French
+housewife's secret. Mince four medium-sized onions very fine, then
+place in a bowl and add
+
+  Six tablespoons of salt,
+  Two teaspoons of paprika,
+  One-half teaspoon of thyme,
+  One-half teaspoon of sweet marjoram,
+  One-quarter teaspoon of sage,
+  Pinch of cloves,
+  Pinch of allspice.
+
+Rub together until thoroughly mixed and then put in a warm dry place
+for twenty-four hours. Put through a fine sieve. Place in a bottle and
+use one teaspoon of this mixture in place of salt.
+
+The average housewife seldom thinks of using such herbs as sweet
+basil, sorrel, tarragon, leek and chervil, yet they give a delicious
+flavoring not only to soups, stews, ragouts and goulashes, but to
+made dishes. They can be grown in the kitchen garden. A good sauce is
+important, and not only increases the portion, but also gives it an
+attractive appearance.
+
+Leftover meats and vegetables may be turned into palatable food with
+just a little time and energy. The basis of all croquettes should be a
+good thick moulding sauce that will give a product that is creamy and
+delicious to taste.
+
+Owing to the fact that croquettes and cutlets are usually fried in
+hot fat, it is not necessary to add either shortening or butter to the
+cream sauce.
+
+The true secret to good croquettes or cutlets is to have the mixture
+rich and creamy. Mould into croquettes and then dip in flour and then
+in the egg mixture and finally roll in fine crumbs. Now fry until
+golden brown in hot fat.
+
+How to make the foundation:
+
+Place in a saucepan:
+
+  One cup of milk,
+  Seven level tablespoons of flour,
+
+Stir to dissolve the flour and then bring to a boil. Cook slowly for
+five minutes and then add the flavoring and seasoning. Set aside
+to cool and then mould. Form into croquettes, roll in flour, dip in
+beaten egg and then roll in fine bread crumbs and fry until golden
+brown in hot fat.
+
+
+NUT AND PEPPER CROQUETTES
+
+  Two green peppers,
+  Two medium-sized onions,
+
+Mince very fine and then parboil and drain. Turn on a cloth and pat
+dry. Place in a bowl and add
+
+  One cup of cream sauce, made as given in the method,
+  One-half cup of finely chopped nuts,
+  One teaspoon of salt,
+  One teaspoon of paprika,
+  Three tablespoons of grated cheese.
+
+Mix thoroughly and then pour on a large platter and allow to cool,
+then finish as directed for cheese croquettes.
+
+
+LIMA BEAN CROQUETTES
+
+Wash and soak overnight three-quarters cup of baby lima beans. In the
+morning parboil until tender and then drain until very dry. Now put
+
+  One green pepper,
+  Two medium-sized onions,
+  Four pieces of bacon,
+
+through a food chopper. Place in a pan and cook until the onions and
+peppers are soft. Drain free from fat and then put the beans through
+the food chopper and add:
+
+  The prepared peppers and onions and bacon,
+  One teaspoon of paprika,
+  Two tablespoons of finely minced parsley,
+  One teaspoon of Worcestershire sauce
+
+Mix thoroughly and then mould into croquettes and dip in flour, then
+in beaten egg, and roll in fine bread crumbs. Fry until golden brown
+in hot fat.
+
+Leftover meat may be minced fine and seasoned as follows:
+
+Put a sufficient amount of cold cooked meat or fish through the food
+chopper to measure three-quarters cup and
+
+  One large onion,
+  Four branches of parsley,
+
+Place the mixture in a bowl and add
+
+  One teaspoon of salt,
+  One teaspoon of paprika,
+  One cup of cream sauce,
+
+made as directed in the method, then the finely chopped meat and one
+teaspoon of Worcestershire sauce. Mix thoroughly and then set aside to
+mould. Form into croquettes and roll in flour, dip in beaten egg and
+then roll in fine bread crumbs. Fry in hot fat.
+
+Cold beef, lamb, chicken, veal, ham or crab meat or fish may be used
+for this delectable method of serving an entrée. Nuts, eggs, cheese,
+both cottage or pot, and store cheese, may be used. Dried peas, lima
+beans, navy and soy beans as well as cow peas and lentils will afford
+a splendid variety to the thrifty housewife who must provide cheap
+protein dishes.
+
+The difference between a croquette and a cutlet is just in the shape.
+Croquettes are shaped either in the cylindrical or conical forms and
+cutlets in flat, either round, triangle or chop shape.
+
+To prepare the egg for dipping add four tablespoons of evaporated milk
+and beat hard to thoroughly blend. Place croquette or cutlet on wire
+spoon and use tablespoon to pour the beaten egg over the croquette.
+
+To prepare the crumbs dry all pieces of stale bread thoroughly. No bit
+is too small, a crust or even the crumbs left from cutting the bread.
+Put the well-dried bread through the food chopper and then sift
+through the colander; either put the coarse crumbs through the food
+chopper the second time or keep them for au gratin dishes.
+
+Always serve either cream or tomato sauce with croquettes and cutlets
+and garnish them with parsley or cress.
+
+
+BLACKBERRY PUDDING
+
+Place in a mixing bowl:
+
+  One cup of flour,
+  One and one-half cups of fine bread crumbs,
+  One-half teaspoon of salt,
+  One tablespoon of baking powder,
+  One egg,
+  One and one-half cups of water,
+  Two cups of well-cleaned blackberries,
+  One-quarter teaspoon of nutmeg.
+
+Beat to mix and then pour into a pudding dish and bake forty-five
+minutes in a slow oven. Serve with sweet spiced blackberry sauce.
+
+
+MARMALADE PUDDING
+
+Place in a mixing bowl:
+
+  One and one-half cups of fine bread crumbs,
+  Three-quarters cup of flour,
+  One tablespoon of baking powder,
+  One-half cup of finely chopped suet,
+  Three-quarters cup of brown sugar,
+  One teaspoon of nutmeg,
+  Two eggs,
+  One cup of milk.
+
+Beat to mix and then grease and flour a mould. Put four tablespoons
+of marmalade in the bottom and then put in two-inch layer of batter.
+Spread with the jam and then repeat with the batter. Repeat this
+process until the mould is three-quarters filled. Have the batter on
+top. Cover and boil for one hour. Then unmould and serve hot or cold
+with thin cream.
+
+
+PEACH CRUMB PUDDING
+
+Grease a baking dish thoroughly and then dust it well with the fine
+bread crumbs. Now place in a mixing bowl:
+
+  Yolk of one egg,
+  One cup of brown sugar,
+
+Cream and then add
+
+  Two tablespoons of shortening,
+  Two cups of bread crumbs,
+  Two cups of stewed peaches,
+  One-half cup of flour,
+  One tablespoon of baking powder,
+  One-half teaspoon of nutmeg.
+
+Mix thoroughly and then pour into the prepared baking dish and bake
+in a slow oven for thirty-five minutes. Let cool and then turn from
+mould.
+
+
+COLONIAL CREAM
+
+Wash one-half cup of tapioca through several waters and then place in
+a saucepan and add one cup of boiling water. Cook until the tapioca
+is soft and clear. Remove from the fire and partially cool. Pour upon
+stiffly beaten white of one egg.
+
+Now add
+
+  One-half cup of sugar,
+  One-half cup of cocoanut,
+  One-half cup of finely chopped nuts.
+
+Beat to thoroughly mix and then pour into sherbet cups. Chill and top
+with one tablespoon of whipped cream or fruit whip.
+
+
+RASPBERRY FRUIT BETTY
+
+Cook one box of raspberries with
+
+  One-half cup of water,
+  One-half cup of sugar,
+
+Rub through the sieve to remove the seeds and then measure. Now place
+one and one-half cups of raspberry puree in a mixing bowl and add
+
+  One and one-half cups of fine bread crumbs,
+  One-half cup of flour,
+  Two teaspoons of baking powder,
+  One-half teaspoon of salt,
+  One-half cup of brown sugar,
+  One-half teaspoon of cinnamon,
+  Two tablespoons of melted shortening,
+  Yolk of one egg.
+
+Beat to mix and then pour into well-greased pudding dish and bake in a
+moderate oven for thirty minutes. Serve with fruit sauce made from
+
+  White of one egg,
+  One-half glass of jelly.
+
+Beat until this mixture holds its shape. Pour over the fruit whip and
+a little of the leftover raspberry puree.
+
+
+RASPBERRY CRUMB PUDDING
+
+Scald two cups of milk and then pour into a bowl and add:
+
+  Two tablespoons of shortening,
+  Three-quarters cup of sugar,
+  One cup of bread crumbs,
+  One-half teaspoon of salt.
+
+Beat to mix and then cool and add
+
+  One cup of flour,
+  One egg,
+  One tablespoon of baking powder,
+  One and one-half cups of prepared raspberries.
+
+Beat to mix and then pour into a pudding dish and bake for forty
+minutes in a slow oven. Serve either hot or cold with raspberry fruit
+sauce.
+
+
+CHERRY CUSTARD
+
+Stone one-half pound of cherries and then place in a saucepan and add
+
+  One cup of sugar,
+  One-half cup of water.
+
+Cook slowly until the fruit is tender and then measure and place
+
+  Two cups of the prepared cherries,
+  One cup of milk,
+  Three eggs,
+
+in a bowl and beat to thoroughly mix. Pour into custard cups and then
+set in a pan of warm water and bake in a moderate oven until firm in
+the center.
+
+
+BUTTERMILK BAG PUDDING
+
+Use a pudding cloth to cook this pudding. Wash the cloth in warm water
+and then rub with shortening and dust with flour. Now place in the
+mixing bowl
+
+  One cup of buttermilk,
+  Two level teaspoons of baking soda,
+  One-half cup of sirup,
+  One cup of brown sugar,
+  Three-quarters cup of finely chopped suet,
+  Three cups of flour,
+  One teaspoon of ginger,
+  Two teaspoons of cinnamon,
+  One-half teaspoon of nutmeg,
+  One cup of seeded raisins, or well-cleansed fresh fruit.
+
+Mix thoroughly, and then tie in the prepared cloth and allow room in
+it for the pudding to swell. Plunge into boiling water and boil for
+one and one-quarter hours. Serve with sweetened cream sauce or fruit
+custard sauce.
+
+
+VANILLA PUDDING
+
+  Three-quarters cup of sugar,
+  One egg,
+
+Cream well and then add
+
+  Four tablespoons of shortening,
+  One cup of flour,
+  One cup of bread crumbs,
+  One teaspoon of salt,
+  One tablespoon of baking powder,
+  One cup of milk.
+
+Mix thoroughly and then pour in well-greased mould and boil for one
+and one-quarter hours or bake for forty-five minutes in a moderate
+oven. Serve with cream sauce.
+
+
+BANANA RICE PUDDING
+
+Wash one-quarter cup of rice well and then cook until soft and the
+water is absorbed in the rice, in one and one-quarter cups of water.
+Now place in a mixing bowl
+
+  Two and one-half cups of milk,
+  Two eggs,
+  Three-quarters cup of sugar.
+
+Peel and rub two bananas through a sieve and then beat to mix. Add the
+rice and then turn into a baking dish and dust with one-half teaspoon
+of cinnamon. Break into bits one teaspoon of butter and then bake in a
+slow oven for thirty minutes.
+
+
+RASPBERRY CUP CUSTARD
+
+Wash and drain one box of raspberries. Place in a saucepan and add
+
+  One pint of water,
+  One cup of sugar.
+
+Bring to a boil and cook until the berries are soft. Rub through a
+fine sieve. Cool. Now place three eggs in a mixing bowl and add
+the raspberries and beat the mixture to thoroughly blend. Pour into
+custard cups and set the cups in a pan containing water. Bake in a
+slow oven until firm in the centre.
+
+
+CHOCOLATE CORN STARCH PUDDING
+
+  Two cups of milk,
+  One-half cup of cocoa,
+  One-fourth cup of cornstarch.
+
+Dissolve the starch in the milk and then bring to a boil and cook
+slowly for five minutes. Now add
+
+  One-half cup of sugar,
+  One-half teaspoon of vanilla,
+  One-half teaspoon of cinnamon.
+
+Beat well and then pour into custard cups that have been rinsed in
+cold water to mould.
+
+
+
+
+OLIVES
+
+
+OLIVE CANAPE
+
+Use stoned olives for this. Open a bottle of olives, then drain and
+put through the food chopper, adding
+
+  One small onion,
+  One green pepper,
+  Three slices of nicely browned bacon,
+  Four tablespoons of mayonnaise dressing,
+  One teaspoon of salt,
+  One teaspoon of paprika.
+
+Mix well and then spread on strips of toast. Garnish with finely
+chopped white of egg.
+
+
+OLIVE SALAD
+
+Place in a bowl
+
+  One cup of olive meats,
+  Four slices of nicely browned bacon, cut into tiny bits,
+  One onion, grated,
+  Two green peppers, chopped fine,
+  Three-quarters cup of mayonnaise dressing.
+
+Mix thoroughly and then lift into a nest of crisp lettuce leaves and
+garnish with slices of hard-boiled egg. This salad is delicious.
+
+
+OLIVE CHEESE BALLS
+
+Place in bowl
+
+  One cup of cottage or pot cheese,
+  One red pepper, minced very fine,
+  One tablespoon of grated onion,
+  One-half cup of finely chopped olives,
+  One teaspoon of salt,
+  One-half teaspoon of paprika.
+
+Form into balls and then place in a nest of lettuce. Serve with French
+dressing.
+
+
+MACARONI, OLIVES AND CHEESE
+
+This dish is famous among the mountain folk in Italy and it is served
+on gala days. Cook four ounces of macaroni for fifteen minutes in
+boiling water and then drain and blanch under cold water. Cool, chop
+fine, and now add
+
+  One-half cup of pimento olives, chopped fine,
+  One-half cup of grated cheese,
+  Two cups of cream sauce,
+  One large onion, minced fine,
+  Two large red peppers, minced fine,
+  Two teaspoons of salt,
+  One teaspoon of paprika,
+
+and a tiny piece of garlic. Mix and then pour into baking dish. Dot
+the top with bits of butter. Place in a hot oven for twenty-five
+minutes.
+
+
+OLIVE FILLING FOR MEAT AND POULTRY
+
+  Two and one-half cups of prepared bread crumbs,
+  One-half cup of finely chopped onions,
+  One-quarter cup of finely chopped parsley,
+  One-half cup of finely chopped olives,
+  One and one-half teaspoons of salt,
+  One-half teaspoon of paprika,
+  One-quarter teaspoon of sweet marjoram,
+  One egg,
+  Four tablespoons shortening.
+
+Mix thoroughly and then use for filling meat and poultry. This filling
+is delicious.
+
+To prepare the bread, soak stale bread in cold water until soft and
+then place in a cloth and press dry. Rub through a sieve and then
+measure. Use one-half cup of finely chopped stuffed olives to one cup
+of mayonnaise dressing.
+
+
+OLIVE SANDWICH FILLING
+
+Put through the food chopper:
+
+  One bottle of stuffed olives,
+  Two red peppers,
+  One onion,
+  Four branches of parsley,
+
+Place in a bowl and add
+
+  One-half cup of mayonnaise dressing,
+  One teaspoon of salt,
+  One-half teaspoon of paprika.
+
+Mix well and then spread between the thinly sliced bread.
+
+
+OLIVE SANDWICHES
+
+Remove the stones from one large bottle of queen olives and add
+
+  One onion,
+  Two red peppers,
+
+Put through the food chopper and then add
+
+  Three-quarters cup of mayonnaise,
+  One teaspoon of salt,
+  One and one-half teaspoons of paprika.
+
+Mix and then spread on the prepared bread.
+
+
+OLIVE SAUCE
+
+Mince fine, using the food chopper, a sufficient amount of olives,
+after removing the stones, to measure one-half cup. Place in a
+saucepan and add
+
+  One and one-half cups of cream sauce,
+  Two tablespoons of salt,
+  One-half teaspoon of paprika,
+  One-quarter teaspoon of mustard.
+
+Blend well and then bring to the boiling point and serve. This sauce
+may be made, for variety's sake, with one and one-half cups of tomato
+sauce to replace the cream sauce; then add two tablespoons of grated
+cheese. Heat and serve.
+
+
+SPANISH MEAT LOAF
+
+Place in a bowl
+
+  One and one-half cups of prepared bread,
+  One cup of finely minced cold-cooked mutton,
+  One cup of pimento olives, chopped fine,
+  One-half cup of finely minced onions,
+  One egg,
+  Two teaspoons of salt,
+  One teaspoon of paprika,
+  One-quarter teaspoon of thyme,
+  One-half cup thick cream sauce.
+
+Mix thoroughly and then pack into the prepared loaf-shaped pan. Place
+in a larger pan containing hot water and then bake in a moderate oven
+for forty minutes. Serve with olive sauce. To prepare bread, soak
+stale bread in cold water; press dry; rub through fine sieve.
+
+
+OLIVE AND CLAM COCKTAIL
+
+Use olive meats for this. Olive meats are pieces of olives cut from
+large olives and packed in jars. There are no stones nor waste. Place
+in a small bowl
+
+  Three tablespoons of chili sauce,
+  One tablespoon of horseradish,
+  One tablespoon of lemon juice,
+  One-quarter cup of olive meats,
+  One teaspoon of salt,
+  One teaspoon of paprika,
+  One tablespoon of grated onion.
+
+Mix thoroughly and then divide into four cocktail glasses. Add three
+cherrystone or little-neck clams to each glass.
+
+
+
+
+SAUCES
+
+
+A formula is necessary if the housewife is to have her sauces uniform,
+so that
+
+One level tablespoon of flour and one cup of milk make a thin sauce,
+as for soups.
+
+Two level tablespoons of flour and one cup of milk make a thin sauce.
+
+Three level tablespoons of flour and one cup of milk make a medium
+sauce.
+
+Four tablespoons of flour and one cup of milk make a thick sauce.
+
+Five level tablespoons of flour and one cup of milk make a sauce for
+cutlets, croquettes, etc.
+
+Use a saucepan that is scoured bright, add the flour to the cold milk
+and then stir to dissolve, using fork or wire whip to facilitate the
+process. Never use a spoon for this purpose, as it is impossible to
+thoroughly dissolve the lumps. Place on the fire and bring to a boil,
+stirring constantly. Cook for five minutes after the boiling point is
+reached and then remove from the fire and add seasoning. It is then
+ready to use. If you desire a butter flavor, add one tablespoonful of
+butter with the seasoning and stir until melted.
+
+Part milk and water, stock, chicken broth, oyster or clam juice may be
+used in place of all milk with very good results. When making soups
+or sauces for meat and vegetable dishes the liquid from the canned
+vegetables, or the water in which the fresh vegetables were cooked,
+may be combined with an equal portion of milk.
+
+Many splendid varieties of sauce can be made from the plain cream
+sauce. For parsley sauce add four tablespoonfuls of finely chopped
+parsley to one cup of cream sauce.
+
+
+ONION SAUCE
+
+One-half cupful of cooked onions, rubbed through a coarse sieve, and
+then add to one cupful of cream sauce.
+
+
+PIMENTO CREAM SAUCE
+
+Three canned pimentos, rubbed through a fine sieve and then add to one
+cupful of cream sauce.
+
+
+SUPREME SAUCE
+
+  One cupful of thick cream sauce,
+  One-half cupful of mushrooms, pared and cut in pieces and parboiled,
+  Yolk of one egg.
+
+Seasoning well to taste.
+
+
+CELERY SAUCE
+
+  One cup of thick cream sauce,
+  One cup of finely diced celery, parboiled until tender,
+  One teaspoon of salt,
+  One-half teaspoon of paprika.
+
+Blend well.
+
+
+ADMIRAL SAUCE
+
+  One cup of thick cream sauce,
+  Grated rind of one-quarter lemon,
+  Two tablespoons of capers,
+  Two tablespoons of finely chopped parsley,
+  Juice of one-half lemon,
+  Two tablespoons of butter.
+
+Stir until well blended and then heat until just below the boiling
+point. Season.
+
+
+BEARNAISE SAUCE
+
+  One-half cup of thick cream sauce,
+  Yolks of two eggs,
+  One teaspoon of grated onion,
+  Three tablespoons of butter.
+
+Blend well, and now add
+
+  One teaspoon of salt,
+  One-half teaspoon of white pepper,
+  One-half teaspoon of paprika,
+  Juice of one lemon.
+
+Stir constantly until scalding hot. This sauce will not curdle if left
+standing for a few minutes.
+
+
+CREAM HORSERADISH SAUCE
+
+  One cup of medium cream sauce,
+  Two tablespoons of grated horseradish,
+  Two tablespoons of lemon juice,
+  Three tablespoons of finely minced parsley,
+  One-half teaspoon of mustard,
+  One-half teaspoon of white pepper,
+  One teaspoon of salt.
+
+Beat thoroughly to mix.
+
+
+MAINTENON SAUCE (FOR AU GRATIN DISHES)
+
+  One cup of medium cream sauce,
+  Two tablespoons of grated cheese,
+  Two tablespoons of finely minced parsley,
+  One tablespoon of grated onion,
+  One and one-half teaspoons of salt,
+  One teaspoonful of paprika,
+  One-quarter teaspoon of mustard,
+  One teaspoon of lemon juice.
+
+Blend well.
+
+
+CHEESE SAUCE
+
+  One cup of medium cream sauce.
+  Four tablespoons of grated cheese,
+  One teaspoon of salt,
+  One-half teaspoon of paprika,
+  One-quarter teaspoon of mustard.
+
+Blend well until the cheese is melted.
+
+
+MUSTARD SAUCE
+
+  One-half cup of medium cream sauce,
+  Two tablespoons of white wine vinegar,
+  Yolk of one egg,
+  One teaspoon of mustard,
+  One teaspoon of salt,
+  One-half teaspoon of paprika.
+
+Beat thoroughly to mix and then heat to the boiling point.
+
+In no other part of cookery does the skill of the cook show to
+advantage as in the way in which the various sauces are prepared
+and served. To make a perfect sauce is an art in cooking. Many plain
+foods, as well as the use of leftovers, may, by the addition of a good
+sauce, be turned into palatable and attractive dishes.
+
+Three or four cupfuls of cream sauce may be made at one time and then
+poured into a bowl and covered with a damp napkin, and placed in the
+icebox until needed. The sauce will keep in a cool place for three or
+four days and will relieve the necessity of making a sauce every day.
+
+To use, measure three-quarters of a cupful of sauce and add
+one-quarter cupful of hot water. Place in a double boiler to heat,
+stirring frequently to blend. It is then ready to use. Always use a
+double boiler in the preparation of sauces made from this cream sauce.
+This will prevent scorching.
+
+
+CUCUMBER SAUCE
+
+  One cup of thick cream sauce,
+  One small cucumber, pared and grated,
+  One and one-half teaspoons of salt,
+  One teaspoon of paprika.
+
+Heat to the boiling point and then cook for five minutes.
+
+
+OYSTER SAUCE
+
+  One cup of thick cream sauce,
+  Eight medium-sized oysters, chopped fine,
+  One teaspoon of finely minced parsley,
+  One teaspoon of salt,
+  One teaspoonful of white pepper.
+
+Blend well and then heat to the boiling point, and cook for five
+minutes.
+
+
+MUSHROOM SAUCE
+
+Place one and one-half cups of milk in a saucepan and add four
+tablespoons of flour. Stir until dissolved and then bring to a boil.
+Cook for five minutes and then add
+
+  One cup of diced and parboiled mushrooms,
+  One well-beaten egg,
+  One teaspoon of salt,
+  One teaspoon of paprika,
+  Three tablespoons of finely chopped parsley.
+
+Beat to mix and then cook for two minutes and use.
+
+
+PARSLEY SAUCE
+
+  One and one-half cups of cream sauce,
+  One-half cup of finely chopped parsley,
+  Three tablespoons of butter,
+  Two teaspoons of salt,
+  One teaspoon of white pepper.
+
+Beat to mix.
+
+
+CREOLE SAUCE
+
+  One cup of stewed tomatoes,
+  Three onions,
+  One green pepper, chopped fine.
+
+Place in a saucepan and cook slowly until the onion and pepper are
+soft. Rub through a fine sieve and then add
+
+  Two tablespoons of cornstarch dissolved in
+  One-half cup of water,
+  One teaspoon of salt,
+  One teaspoon of paprika,
+  One-fourth teaspoon of mustard.
+
+Bring to a boil and cook slowly for ten minutes and then serve.
+
+
+TARTARE SAUCE
+
+  One-half cup of mayonnaise dressing,
+  One onion grated,
+  Five tablespoons of finely chopped parsley,
+  One sour pickle, chopped fine,
+  One teaspoon of salt,
+  One-half teaspoon of mustard,
+  One-half teaspoon of paprika.
+
+Mix thoroughly and then serve very cold.
+
+
+HERB SAUCE
+
+Make one and one-half cups of cream sauce and then add
+
+  One cup of finely chopped parsley,
+  One tablespoon of grated onion,
+  One-half green pepper, minced fine,
+  One and one-half teaspoons of salt,
+  One-half teaspoon of pepper.
+
+Simmer slowly for ten minutes.
+
+
+MINT SAUCE
+
+Shred a bunch of mint fine, and then place in a saucepan and add
+
+  Three-quarters cup of water,
+  One-quarter cup of sugar.
+
+Bring to a boil and cook slowly for ten minutes. Add one-half cupful
+of white wine vinegar and remove from the fire. Let stand for one-half
+hour and then strain. Leftover portions may be bottled and the bottles
+stored in a cool place for future use.
+
+
+ENGLISH MUSTARD SAUCE
+
+Place in a soup plate
+
+  One teaspoon of mustard,
+  One teaspoon of sugar,
+  One-half teaspoon of salt,
+  One-half teaspoon of paprika,
+  Two tablespoons of salad oil.
+
+Work to a smooth paste, and then slowly beat in three tablespoons
+of cream and one teaspoon of lemon juice. Beat until thick and then
+serve.
+
+
+HOLLANDAISE SAUCE
+
+  Four tablespoons of salad oil,
+  Two tablespoons of vinegar,
+  One tablespoon of water,
+  One teaspoon of salt,
+  One-half teaspoon of paprika.
+
+Heat in a double boiler to the scalding point and then drop in the
+yolk of an egg. Stir until thick. Use at once. If it should curdle,
+add one tablespoonful of boiling water and stir constantly until
+thick.
+
+
+RAVIGOTTE SAUCE
+
+Chop very fine sufficient parsley. To measure
+
+  One-half cup,
+  One large green pepper,
+  One onion,
+  One leek.
+
+Place in a bowl and add
+
+  One cup of mayonnaise,
+  One teaspoon of salt,
+  One teaspoon of paprika,
+  One-half teaspoon of mustard,
+  Two teaspoons of lemon juice.
+
+Blend well to thoroughly mix.
+
+
+BROILED CHICKEN, BACON GARNISH
+
+Select a plump broiler and then singe. Then split down the back and
+draw. Wash well. Remove the breast bone. Place in a frying pan, the
+split side down, and add one cup of water. Cover closely and then
+steam for ten minutes. Now rub well with shortening. Dust very lightly
+with flour. Broil for twenty minutes, turning every four minutes; lift
+to a hot platter, brush with melted butter and garnish with bacon.
+
+
+EMINCE OF GIBLETS
+
+Cook the giblets and neck, then cool. Mince fine and add two
+hard-boiled eggs and one and one-half cups of cream sauce, and
+
+  Two tablespoons finely minced parsley,
+  One and one-half teaspoons of salt,
+  One teaspoon of paprika.
+
+Heat to boiling point and then simmer slowly for ten minutes.
+
+
+CHICKEN POT ROAST, CEDAR HOLLOW STYLE
+
+Select a fat stewing chicken and then singe and draw. Wash and wipe
+with a clean cloth. Place in a fireless cooker or cook until tender.
+Now rub with shortening and dust with flour and brown in hot fat in a
+deep saucepan. Turn the chicken frequently so that it can be browned
+on all sides. When the chicken is nicely browned, add
+
+  Four tablespoons of flour,
+  Three cups of chicken stock,
+  One-half cup of grated carrot,
+  Two green peppers chopped fine,
+  One-half cup of finely minced onions.
+
+Simmer slowly for one-half hour. Season and serve.
+
+
+CHICKEN AND RICE CURRY
+
+Wash one-half cupful of rice in plenty of warm water and then drain.
+Rinse again and then place in a saucepan and add two and one-half cups
+of boiling water. Cook gently until the grains are soft and the water
+absorbed. Now place
+
+  One teaspoon of bacon or chicken fat,
+  Three tablespoons of flour
+
+in an iron frying pan and brown carefully until a dark brown, then add
+
+  One and one-half cups of chicken stock,
+  Two large onions, chopped very fine,
+  Two tablespoons of catsup,
+  One tablespoon of Worcestershire sauce,
+  Three-quarters teaspoon of curry powder,
+  One teaspoon of salt.
+
+Cook gently to the boiling point and then add one cupful of shredded
+chicken meat and the prepared rice. Heat slowly until very hot and
+then turn on a hot platter and garnish with finely shredded parsley,
+then serve.
+
+
+HOW TO PREPARE CHICKEN FOR CHICKEN SALAD OR COLD CUTS
+
+Singe and draw the chicken and then cut as for fricasseeing. Now place
+the back of the carcass, giblets and the thighs and legs in a saucepan
+and cover with cold water. Bring to a boil and then turn into a
+colander and place under cold running water. Then drop into a saucepan
+containing boiling water and cook for ten minutes. Blanch in the
+colander under cold running water. Repeat this three times and then
+add the balance of the chicken and cook slowly until tender. Cool in
+the liquid. Pick the meat from the neck and back of the carcass and
+mince the giblets fine. Put the skin through the food chopper. Use
+this for chicken loaf.
+
+
+CHICKEN LOAF
+
+Use two cups of mince prepared from the skin, giblets and meat from
+the carcass.
+
+  One and one-half cups of cold cooked oatmeal,
+  One onion, grated,
+  One-half teaspoon of powdered thyme,
+  One-half teaspoon mustard,
+  Three teaspoons of salt,
+  One and one-half teaspoons of paprika,
+  Two green peppers chopped fine,
+  Four tablespoons of chicken fat,
+  One egg,
+  One-half cup of chicken stock.
+
+Mix thoroughly and then pour into a well-greased and floured
+loaf-shaped pan. Set this pan in a larger one containing hot water.
+Bake in a moderate oven for one and one-quarter hours. Serve hot
+with a cream, tomato or brown sauce, or serve cold with a garnish of
+asparagus and with Hollandaise, mayonnaise or cream horseradish sauce.
+
+
+ROAST CHICKEN
+
+Prepare the chicken. Fill with
+
+  Two stalks of celery,
+  Two onions,
+  One cupful of bread crumbs,
+  One fagot of potherbs,
+  Two tablespoons of butter, or shortening,
+  One egg.
+
+Put the celery, onions and potherbs through the food chopper. Mix
+bread crumbs, butter and beaten egg. Fill into the chicken and then
+sew the opening. Shape and roast in a moderate oven for twenty minutes
+to the pound. Baste every ten minutes the first half hour, then every
+twenty minutes until the chicken is cooked.
+
+
+ENCHILDAS
+
+Place
+
+  One cup of flour,
+  One-quarter cup of cornflour,
+  One teaspoon of salt,
+  One tablespoon of shortening,
+
+in a mixing bowl. Sift to mix and then add sufficient water to make
+a dough. Break the dough into pieces the size of a large walnut,
+and then roll out very thin. You may bake the tortillas on the iron
+griddle on the top of the stove or fry them in a pan, using a little
+shortening. Keep on a clean towel until all are fried. Now place two
+ounces of grated cheese in a bowl and add two onions that have been
+cooked until tender in two tablespoons of shortening and
+
+  One-half cup of finely chopped cold meat, preferably chicken,
+  Two tablespoons of chili sauce.
+
+Mix to blend and then spread the tortillas with this mixture. Roll or
+fold and then pour over them more hot chili sauce.
+
+
+CHICKEN GUMBO OKRA
+
+Clean and cut the chicken for stewing. Brown quickly in hot fat. Lift
+to a deep saucepan and add
+
+  Two quarts of water,
+  Four onions,
+  One bay leaf,
+  Two cloves.
+
+Cook until the chicken is tender. Now thicken the liquid slightly with
+cornstarch. Season with
+
+  Red pepper and salt,
+  Two tablespoons of fine chopped parsley,
+  One-half teaspoon of thyme,
+  One tablespoon of gumbo or file,
+  Two cups of cooked okra.
+
+Send to the table at once and serve with plenty of boiled rice.
+
+NOTE.--Gumbo, or file, is a powder made and sold in Louisiana. It is
+composed of young sassafras leaves. File can be purchased in fancy
+grocery stores.
+
+
+CHICKEN MOUSSE
+
+Put sufficient boiled cold chicken through a food chopper to measure
+two cups, using the fine knife. Place in a bowl and add
+
+  Two teaspoons of grated onion,
+  One-half teaspoon of paprika,
+  One teaspoon salt.
+
+Mix well and then soak one and one-half level tablespoons of gelatine
+in four tablespoons of cold water for twenty minutes, then add
+one-half cup of boiling chicken stock. Simmer slowly for five minutes
+and then strain into the prepared chicken meat. Stir until it is cool,
+and then fold in one cup of whipped cream. Pour into small custard
+cups that have been rinsed with cold water. Set in a cold place for
+six hours to mould. Unmould in a nest of crisp lettuce leaves.
+
+
+
+
+POULTRY
+
+
+To roast young chickens and guineas: singe, draw and prepare the fowl;
+now rub the entire bird well with plenty of shortening. Dust very
+lightly with flour, place in pan in hot oven for fifteen minutes; now
+turn the fowl breast down in the pan and reduce the heat of the oven
+to moderate. Baste every ten minutes with following mixture:
+
+  One pint boiling water,
+  Two tablespoons butter.
+
+When fowl is tender turn on back to allow breast to brown, basting
+every five minutes. Placing the breast of the chicken down in the pan
+throws the bony structure of the carcass to the intense heat of the
+oven. The constant basting causes the moisture to permeate the dry
+white meat, making it juicy and tender.
+
+If you desire, lay a few strips of bacon over the breast when browning
+it, just before you remove it from oven. It will improve the flavor.
+
+
+CHICKEN SALAD SANDWICHES
+
+Cut the meat from a three-and-one-half-pound cold boiled fowl and then
+put through the food chopper, using the coarsest knife. Place in a
+bowl, adding one medium-sized head of lettuce, shredded fine. Place
+
+  One small onion, grated,
+  One green pepper, minced fine,
+  One and one-half cups of mayonnaise or salad dressing,
+  Two and one-half teaspoons of salt,
+  One teaspoon of paprika.
+
+Mix and then fill into quart fruit jars. This amount will make from
+forty to fifty sandwiches.
+
+
+BAKED SQUAB
+
+Split the squab down the back with a sharp knife and then clean
+thoroughly. Wash well and wipe dry. Place in cool place until needed.
+
+Mince the giblets fine and then parboil. Now soak stale bread until
+soft. Squeeze dry and measure three-quarters of a cupful. Place in
+frying pan and add
+
+  One-quarter cup of finely minced celery leaves,
+  Minced giblets,
+  One onion, minced fine,
+  One teaspoon of salt,
+  One teaspoon of poultry seasoning,
+  Four tablespoons of shortening.
+
+Cook gently until onions are soft and then cool. Fill into squab and
+then sew up with darning needle and stout string. Rub with shortening
+and dust with cornflour. Place in a hot oven and bake, basting with
+boiling water.
+
+When the back is well browned reduce the heat and turn the bird on its
+back and let brown slowly, allowing fifty-five minutes for cooking the
+squab. Filling may be placed in chicken or guinea if desired.
+
+
+TENNESSEE TURKEY HASH
+
+Cut sufficient turkey in one-half inch blocks to measure two cupfuls.
+Now add
+
+  One cup of diced celery,
+  One onion, minced fine,
+  One tablespoon of butter,
+  One tablespoon of cornstarch.
+
+Mix thoroughly, then add
+
+  One-half cup of boiling water.
+
+Cook slowly until the meat is very tender, then serve garnished with
+finely chopped parsley and hot cornmeal waffles.
+
+
+FILLET OF CHICKEN, POINDEXTER
+
+Singe, draw and then wash thoroughly a large stewing chicken and then
+cook until tender. Let cool. Now cut the wings and take out the bones,
+breaking as little as possible. Cut the breast into slices a little
+larger than an oyster and remove the legs and thighs. Remove the bones
+and then cut the meat into neat filets. If the meat breaks apart,
+press firmly together and then season, roll in flour and dip in beaten
+egg; then roll in fine bread crumbs. Press firmly. Fry until golden
+brown in hot fat. This may be prepared early in the day and then set
+in the oven to heat.
+
+
+CHICKEN TAMALES
+
+Soak the corn husks in cold water for two hours. Place in a saucepan
+
+  Two cups of chicken stock,
+  One teaspoon of salt,
+  Three-quarters cup of cornmeal.
+
+Cook until thick mush, cool and then place in a bowl
+
+  Three-quarters cup of finely chopped chicken meat,
+  One onion, chopped fine,
+  Two green peppers, chopped fine,
+  Six olives, chopped fine,
+  Two dozen seeded raisins.
+
+Mix thoroughly and then drain the corn husks. Spread a layer of the
+corn mush on one part, place a tablespoon of the chicken filling in
+place and then cover with more corn mush, forming a roll a little
+larger than a sausage. Tie securely in corn husk and place in a
+steamer or a double boiler and cook for one and one-quarter hours.
+Other meat may be used to replace the chicken and water may be used in
+place of the chicken stock to make the mush.
+
+
+
+
+HONEY RECIPES
+
+
+CANDIED SWEET POTATOES WITH HONEY
+
+Place in an iron frying pan
+
+  Three-quarters cup of honey,
+  Two tablespoons of shortening,
+  One-quarter teaspoon of mace,
+  One-quarter teaspoon of cinnamon.
+
+Bring to a boil and cook until it becomes thick, then add six boiled
+sweet potatoes. Turn them frequently in syrup, adding four tablespoons
+of water to prevent burning. Cook slowly for twenty minutes.
+
+NOTE.--Have the potatoes boiled and then peeled, and ready waiting
+before putting the honey in the pan.
+
+
+HONEY RICE PUDDING
+
+Wash one-half cup of rice thoroughly and then cook until tender and
+the water absorbed in two and one-half cups of water. Turn into a
+baking dish and add
+
+  One cup of honey,
+  Three cups of milk,
+  One well-beaten egg,
+  One-half teaspoon of nutmeg.
+
+Stir to thoroughly mix and then bake in a slow oven for thirty
+minutes.
+
+
+HONEY ICING
+
+Boil one cup of honey until it forms a soft ball when tried in cold
+water. Then pour in a fine stream upon the stiffly beaten white of one
+egg. Beat until the mixture thickens and then spread on the cake.
+
+
+NUT HONEY CAKE
+
+Place in a mixing bowl
+
+  One cup of honey,
+  One cup of brown sugar,
+  Yolks of two eggs,
+  Nine tablespoons of shortening.
+
+Cream together and then add
+
+  Three-quarters cup of sour milk,
+  One and one-half teaspoons of baking soda.
+
+Dissolve the baking soda in the sour milk, then add
+
+  Four cups of flour,
+  Two teaspoons of cinnamon,
+  One-half teaspoon of allspice,
+  One-half teaspoon of cloves,
+  One-half teaspoon of nutmeg,
+  One cup of finely chopped raisins,
+  One cup of finely chopped nuts,
+  One tablespoon of baking powder.
+
+Mix thoroughly and then cut and fold in the stiffly beaten whites
+of two eggs. Pour into well-greased and floured pan and bake in a
+moderate oven for forty minutes. Ice with butter cream icing.
+
+
+HONEY CUSTARD
+
+Place two cups of milk in a mixing bowl and add
+
+  Three-quarters cup of honey,
+  One-quarter teaspoon of nutmeg,
+  Two eggs.
+
+Beat to thoroughly mix and then pour into custard cups. Place cups in
+a baking pan containing water and bake in a slow oven until firm in
+center.
+
+
+HONEY RAISIN TAPIOCA
+
+Wash one cup of tapioca well and then place in a saucepan and add
+
+  One cup of honey,
+  Four cups of water.
+
+Bring to a boil and cook slowly until clear and the tapioca is soft,
+then add
+
+  One-half package of seeded raisins,
+  Yolk of one egg.
+
+Stir to thoroughly blend and then cook fifteen minutes. Serve with
+fruit whip made of
+
+  One-half glass of jelly,
+  White of one egg.
+
+Beat until the mixture holds its shape.
+
+
+HONEY COOKIES
+
+Place in a mixing bowl
+
+  Three-quarters cup of brown sugar,
+  Three-quarters cup of honey,
+  One egg,
+  Seven tablespoons of shortening.
+
+Beat to blend and then add
+
+  Three and three-quarter cups of flour,
+  One-half cup of seeded raisins,
+  One-half cup of finely chopped nuts,
+  One teaspoon of baking powder,
+  One teaspoon of mace.
+
+Roll and cut and then bake in a moderate oven for ten minutes.
+
+
+HONEY CAKES
+
+  One cup of honey,
+  One-half cup of brown sugar,
+  One-half cup of shortening.
+
+Cream well and then add
+
+  Yolks of three eggs,
+  Four cups of sifted flour,
+  One teaspoon of cinnamon,
+  One-half teaspoon of nutmeg,
+  One-half teaspoon of salt,
+  One and one-half teaspoons of baking soda, dissolved in,
+  One cup of sour milk.
+
+Beat to thoroughly mix and then cut and fold in the stiffly beaten
+whites of three eggs. Pour into a well-greased and floured baking
+pan, about one inch deep. Bake in a moderate oven and cool. Cover with
+honey icing.
+
+
+MALVERN CREAM
+
+Place in a saucepan
+
+  Three-quarters cup of honey,
+  Two cups of milk,
+  Six level tablespoons of cornstarch.
+
+Dissolve the starch in cold milk and honey and then place on the stove
+and bring to a boil. Cook for five minutes. Now add
+
+  One teaspoon of vanilla,
+  One-quarter teaspoon of nutmeg.
+
+Beat to thoroughly mix and then rinse custard cups in cold water. Pour
+in the pudding and set aside to mould. When ready to serve unmould and
+serve with crushed fruit.
+
+
+HONEY APPLE PUDDING
+
+  Two cups of stewed apples,
+  One cup of honey,
+  One-half cup of brown sugar,
+  Four tablespoons of shortening,
+  Two cups of fine bread crumbs,
+  One and one-half cups of flour,
+  Two level tablespoons of baking powder,
+  Two teaspoons of cinnamon,
+  One-half teaspoon of cloves.
+
+Beat to mix and then put into a baking dish and bake in a slow oven
+for thirty-five minutes. Serve with a thin apple sauce, sweetened with
+honey.
+
+
+HONEY AND RASPBERRY ADE
+
+Place three baskets of well-washed raspberries in a saucepan and add
+
+  One quart of water,
+  One and one-half cups of honey,
+  One-quarter teaspoon of nutmeg.
+
+Bring to a boil and cook slowly until the fruit is soft, mashing
+frequently with the potato masher. Cool and strain into punch bowl.
+Add a piece of ice and the juice of one orange or one lemon.
+
+
+
+
+FATS
+
+
+Fat is a heat-or fuel-producing food which is very valuable in cold
+weather for supplying the body with heat and energy. Often foods that
+are cooked in fat are termed indigestible; this means that the food is
+not utilized in the body and, owing to some digestive disturbances, it
+becomes part of the waste. Recent experiments tend to show that animal
+fats are assimilated fairly well; undoubtedly it is the misuse of fat
+that is used for frying purposes that has given many fried foods their
+bad reputation. Every normal person requires a certain amount of fat.
+
+Make it a rule when serving fried food to have an acid food, either a
+vegetable or a garnish, accompany the dish.
+
+Here are just a few things to keep in mind when planning to serve
+fried foods: Use very small quantities of foods that are cooked in fat
+for people occupying sedentary positions, while those who are employed
+in active or laborious work may eat a larger proportion. Persons
+who are working at hard manual labor, out of doors, will be able
+to assimilate daily portions of fried food without any physical
+disturbances.
+
+For digestion's sake, learn to serve:
+
+  Juice of lemon with fried fish,
+  Apple sauce with pork or goose,
+  Cranberry or currant jelly with poultry, lamb or mutton,
+  Horseradish with beef.
+
+It is a curious thing that nature demands these combinations to
+equalize the fatty content of the meal. Save and clarify the various
+fats and utilize each particular kind, so that there need be no waste.
+Chop all bits of suet fine and place in a double boiler and then
+render. Chicken and pork fat may be rendered in this way.
+
+An excellent shortening that may be used to replace butter in cooking
+and baking may be made from chicken fat, of which there is usually
+three or more ounces in one fat bird. Remove the fat from the bird
+and place in cold salt water for one hour and then drain and cut into
+small pieces. Render in a double boiler. Pour into a jar and allow to
+harden. Now, when using this fat, use one-third less than the amount
+called for in the recipe. To make pastry, allow four tablespoonfuls
+of this chicken fat to each cup of flour. Chicken fat may be used to
+replace butter for seasoning vegetables and mashed potatoes. This is
+a pure fat free from moisture and seasoning and will go farther than
+butter.
+
+Generally, in speaking of the term "drippings," it meant to include
+fats that cook out from the roast beef, pot roast, soups and corned
+beef. This fat is clarified and then used for sautéing. It cannot be
+used with good results for making pastry and cakes.
+
+To clarify fat: Put the fat in a saucepan and add one cupful of cold
+water to every pound of fat. Add
+
+  One-fourth teaspoon of bicarbonate of soda,
+  One-half teaspoon of salt
+
+Bring to a boil and then simmer slowly for ten minutes. Pour through
+a strainer lined with cheesecloth and allow to harden, then cut into
+pieces. Reheat and pour into jars. Bacon, sausage and ham fats may be
+blended with beef drippings for frying purposes.
+
+Mutton or lamb fat must be clarified and then blended with ham and
+bacon or sausage fat. Fat from bacon, ham and sausages may be used for
+flavoring vegetables in place of butter, for cooking omelets, potato
+cakes, mush and scrapple. It is a splendid seasoning to use for
+macaroni, baked beans with tomato sauce, dried beans and peas in soups
+and when cooking dried lima beans. There is really no need to allow a
+spoonful of these fats to be wasted. Fats that are not available for
+table use should be collected and made into soap.
+
+Do not be falsely economical in trying to do deep frying with these
+fats. They not only will not hold the temperature for successful
+frying without scorching, but they frequently soak into the food and
+make it unfit to eat.
+
+The late war has brought many good vegetable oils upon the market that
+are ideal for cooking purposes and are preferable to the animal
+fats for all cooking. They not only hold a high temperature without
+burning, but also they may be used repeatedly if they are strained
+each time after using. Food cooked in vegetable oil does not absorb
+the fat and it is more digestible and really more economical.
+
+
+
+
+FRYING
+
+
+There are two methods of frying:
+
+_First_.--Sautéing--cooking food in the pan with just sufficient fat
+to prevent scorching. This method is commonly used, but has nothing
+to really recommend it, as the food absorbs quantities of grease. This
+makes it difficult to digest.
+
+_Second_.--Deep-fat frying--it is usual to dip the food to be fried in
+a mixture to coat it and then to roll it in fine bread crumbs and then
+cook in sufficient fat to cover. This forms an air-tight cover that
+prevents the grease from soaking through. A few essential utensils are
+necessary to produce successful results; first, a heavy kettle that
+will not tilt, and second, a frying basket, so that the food may be
+removed quickly when cooked.
+
+The correct temperature for deep-fat frying is 350 degrees Fahrenheit,
+for raw foods, such as crullers, fish, fritters, potatoes, etc. For
+cooked dishes and oysters, cheeseballs, etc., 370 degrees Fahrenheit.
+
+Do not attempt to cook large quantities at one time. This will cause a
+sudden drop in the temperature of the fat, allowing it to permeate the
+food which is cooking and thus give a greasy product.
+
+Now for a word of protection. Do not use too large a kettle. Keep a
+bucket of sand handy in the kitchen, and if for any reason the fat
+catches fire, throw sand on it; do not attempt to remove it from the
+stove; serious burns are apt to result. Just turn out the light and
+throw sand on the fire. Keep the fact in mind that water spreads the
+flames; if no sand is at hand, use salt or flour.
+
+
+MOCK CHERRY PIE
+
+Pick over one and one-half cups of cranberries; then place in a
+saucepan and add
+
+  Three-quarters cup of raisins,
+  One cup of water.
+
+Cook slowly until the berries are soft, and then cool. Now place
+
+  Three-quarters cup of sugar,
+  One-half cup of flour.
+
+in a bowl and rub between the hands to mix. Add sugar and flour and
+stir until dissolved. Bring to a boil and cook for a few minutes.
+Cool. Bake between two crusts. This amount will make two pies.
+
+
+CRANBERRY ROLL
+
+Place in a bowl
+
+  Two cups of sifted flour,
+  One-half teaspoon of salt,
+  Four teaspoons of baking powder,
+  Six tablespoons of sugar.
+
+Sift to mix and then rub in four tablespoons of shortening and mix to
+a dough with two-thirds cup of water or milk. Work to a smooth
+dough and then roll out one-quarter inch thick. Spread with a thick
+cranberry conserve; roll as for jelly-roll, tucking the ends in
+securely. Place in a well-greased baking pan and bake in a moderate
+oven for ten minutes. Start basting with
+
+  One-half cup of syrup,
+  Four tablespoons of water.
+
+Serve the roll with cranberry sauce.
+
+
+STRAWBERRY CUSTARD TART
+
+This old English sweet is delicious. Line a pie tin with plain pastry
+and then cover the bottom of the prepared tin with strawberries. Then
+place in a bowl
+
+  One cup of milk,
+  Two eggs,
+  One-half cup of sugar.
+
+Beat with egg-beater to thoroughly mix and then pour over the berries.
+Dust the top lightly with nutmeg and bake in a slow oven until the
+custard is firm. Set aside to cool. Dot the top with strawberry
+preserves.
+
+
+CRANBERRY CONSERVE
+
+Look over carefully and remove all the bruised and spoiled berries
+from one quart of cranberries. Place in a saucepan and add one cup of
+water. Cook slowly until soft and then rub through a sieve. Return to
+the saucepan and add
+
+  Two cups of sugar,
+  One cup of seeded raisins.
+
+Bring to a boil and cook for ten minutes. Pour into a dish and set
+aside to cool.
+
+
+CREAM PUFFS
+
+Place one cup of water in a saucepan and add one-half cup of
+shortening. Bring to a boil and then add one and one-quarter cups of
+flour, stirring constantly. Cook until the mixture forms into a ball
+on the spoon, then lift into a bowl and now beat in three eggs, one at
+a time. Beat in each egg until well blended. Drop by the spoonful on
+well-greased baking sheet three inches apart. Bake for twenty minutes
+in a hot oven, then reduce the heat to moderate and bake for fifteen
+minutes longer. Do not open the oven door for ten minutes after
+putting the puffs in the oven.
+
+
+PEACH ROLL
+
+Place in a mixing bowl
+
+  Two cups of flour,
+  One teaspoon of salt,
+  Four teaspoons of baking powder,
+  Three tablespoons of sugar.
+
+Sift to mix and then rub in five tablespoons of shortening, and mix
+to a dough with two-thirds of a cup of ice-cold water. Roll out on a
+well-floured pastry board one-quarter inch thick. Now cover with the
+prepared peaches and then sift over
+
+  One-half cup of sugar,
+  One-half teaspoon of cinnamon.
+
+Roll as for jelly roll, tucking the ends in securely. Place in
+a well-greased and floured pan and bake in a moderate oven for
+forty-five minutes. Baste every ten minutes with
+
+  One-half cup of syrup,
+  Five tablespoons of water,
+  One-quarter teaspoon of nutmeg.
+
+Stir to thoroughly mix before basting the roll. Remove the roll to a
+large platter when baked and serve cold, with crushed and sweetened
+peaches in place of a sauce.
+
+To prepare the peaches for the roll select the fully ripe peaches
+and cut into thin slices; if they are clinging stones, cut into small
+pieces.
+
+
+CHOCOLATE PIE
+
+Place in a saucepan
+
+  One and one-half cups of water,
+  One-half cup of cocoa,
+  One-half cup of cornstarch,
+  One cup of sugar.
+
+Stir until the cornstarch is dissolved and then bring to a boil and
+cook for five minutes. Cool and then pour into pastry lined pie tin.
+Bake in a slow oven for thirty minutes.
+
+
+BUTTERSCOTCH PIE
+
+Line a pie tin with plain pastry and then place in a saucepan
+
+  Three tablespoons of butter,
+  One cup of brown sugar.
+
+Heat slowly and cook for three minutes. Then place one and one-half
+cups of cold milk in a bowl and add four level tablespoons of
+cornstarch to the milk. Stir to dissolve the starch and add to the
+cooked sugar and stir constantly to thoroughly blend. Bring to a boil
+and cook for three minutes. Cool and add
+
+  One well-beaten egg.
+
+Then pour into the prepared pie plate. Care must be taken not to let
+the sugar caramel.
+
+
+ARTICHOKES
+
+The artichoke is a plant closely resembling the thistle, and it is
+extensively cultivated for its flowering head. The head is gathered
+just before the flower expands. The eatable portion is the fleshy part
+of the calyx, the bottom or basin of the blossom and the true base of
+the leaves of the flower.
+
+The flesh of the artichokes correspond closely to that which the
+old world folks call the cheese of the thistle. On the Continent,
+in Europe, the artichoke is frequently served raw, as a salad, with
+either French or Parisian dressing. Under ordinary circumstances
+the fruit as prepared for market will keep several weeks. The canned
+artichoke, which was imported quite extensively before the war,
+consisted of the fronds and bottoms. It came in large quantities from
+both France and Italy.
+
+The artichoke buds are used exclusively for garnishing.
+
+
+THE JERUSALEM ARTICHOKE
+
+This kind of artichoke is a tuber of the species of the sunflower;
+it resembles somewhat the Irish potato. It has a sweetish flavor and
+contains a large amount of natural water. This species of artichoke is
+more valuable than the common artichoke.
+
+The two principal types of the Jerusalem artichokes are
+
+  First: Long with reddish skin,
+  Second: Round, knobby and white in color.
+
+On the Continent they are frequently eaten raw, with just a plain
+seasoning of salt, pepper and vinegar; in fact, much as we eat the
+American radish. They are frequently made into soup.
+
+The word Jerusalem is a queer cross of dialect from the Italian word
+_girasole_, meaning sunflower.
+
+
+TO COOK
+
+Soak the fruit in a bowl of cold water for two hours; then shake about
+in the water freely to remove all traces of sand. Plunge into boiling
+water and cook until tender; then drain. Serve in choice of following
+methods:
+
+
+ARTICHOKE HOLLANDAISE SAUCE
+
+Prepare artichoke as given above. Cut into pieces; then cook until
+tender; drain and lift each portion on a thin slice of toasted bread.
+Cover with Hollandaise dressing.
+
+
+ARTICHOKE VINAIGRETTE
+
+Cut one cold boiled artichoke into quarters; then place in deep bowl
+and cover with following dressing. Place in a bowl
+
+  One teaspoon of sugar,
+  One-half teaspoon of salt,
+  One-half teaspoon of paprika,
+  One-half teaspoon of mustard,
+  Juice of one-half lemon or two tablespoons of vinegar,
+  Five tablespoons of salad oil.
+
+Beat to thoroughly mix. Now add one tablespoon of grated onion and
+stir until well blended. Place artichoke in nest of lettuce; pour over
+dressing. Serve garnished with finely chopped pimento.
+
+
+ARTICHOKE FRIED IN BATTER
+
+Cook artichoke until tender; drain and cut into eighths; dip in the
+batter; fry until golden brown in hot fat. Serve with cheese sauce.
+
+Break in a bowl
+
+  One egg,
+  Two tablespoons of water,
+
+Beat to mix. Add
+
+  Seven level tablespoons of flour,
+  One-half teaspoon of salt,
+  One-quarter teaspoon of pepper,
+  One teaspoon of vinegar,
+  One teaspoon of grated onion.
+
+Beat well to mix; now dip artichoke in flour; then shake to loosen
+excess flour. Now dip in batter; fry golden brown.
+
+
+
+
+ONIONS
+
+
+ONION AND POTATO MINCE
+
+Pare and slice sufficient onions to measure one cupful. Parboil and
+then drain. Now place four tablespoons of fat in a frying pan and add
+the onions and one and a half cups of mashed potatoes. Turn constantly
+until well blended and then form into an omelet shape in a pan, and
+turn on a warm platter and serve with cream sauce.
+
+
+ONIONS IN RAMEKINS
+
+Peel and boil until tender one dozen medium-sized onions. Drain and
+then place in ramekins. Season and cover with cream sauce. Dust the
+top with a few breadcrumbs and then sprinkle with one teaspoon of
+grated cheese. Dust lightly with paprika and then bake for fifteen
+minutes in a moderate oven.
+
+
+ONIONS FRIED IN BUTTER
+
+Pare and cook one dozen medium-sized onions until tender, taking care
+that they do not break. Drain and then cool, and when ready to prepare
+dip in batter and then fry in hot fat, and serve with Hollandaise
+sauce. How to prepare the batter:
+
+Place in a bowl
+
+  Six tablespoons of water,
+  Eight tablespoons of flour,
+  One-half teaspoon of salt.
+
+Beat to mix and then roll the onions in flour and then dip in a batter
+and fry until golden brown in hot fat.
+
+
+FRENCH FRIED ONIONS
+
+Peel large onions and then cut into one-half-inch slices. Fry until
+golden brown in hot fat and serve as a garnish with omelets, fish,
+cold meat, etc.
+
+
+BAKED ONIONS
+
+Large or Spanish onions are best for this dish. Peel the onions and
+then boil until tender, and then take care that the onion does not
+become soft. Lift and then cool, and carefully remove the centres.
+Now prepare the following as a filling for four large or eight
+medium-sized onions.
+
+  Four tablespoons of grated cheese,
+  Six tablespoons of fine bread crumbs,
+  One teaspoon of salt,
+  One teaspoon of paprika,
+  Two teaspoons of finely minced parsley,
+  One egg.
+
+Mix thoroughly to blend and then fill the cavity of the onions,
+forming into a point or top one inch over the onion. Dust the onion
+lightly with flour and then place in a baking dish. Now baste onions
+with melted shortening and bake for twenty-five minutes in a moderate
+oven. Chop the onions which have been removed from the centres very
+fine and add to one cup of cream sauce with
+
+  One and one-half teaspoons of salt,
+  One-half teaspoon of white pepper,
+  Three tablespoons of parsley,
+  One well-beaten egg.
+
+Beat to mix thoroughly and then heat to the boiling point. Serve over
+the baked onions. This dish will replace meat for luncheon.
+
+
+SWISS ONION AND POTATO PANCAKES
+
+Peel and put two Spanish onions through the food chopper, using a
+fine knife. Place in a bowl and then pare and grate four medium-sized
+potatoes into a bowl and add
+
+  Three-quarters cup of milk,
+  One egg,
+  One tablespoon of syrup,
+  One and one-half teaspoons of salt,
+  One-half teaspoon of pepper,
+  Seven-eighths cup of flour,
+  Two level teaspoons of baking powder,
+  Two level teaspoons of shortening.
+
+Beat to mix and then fry like pancakes. Serve with parsley butter.
+
+
+ONION CUSTARD
+
+Chop sufficient onions to measure one-half cup. Parboil and then
+drain. Now place in a bowl
+
+  One and one-half cups of milk,
+  Two eggs,
+  One teaspoon of salt,
+  One teaspoon of paprika,
+  Two tablespoons of finely chopped parsley.
+
+Beat to mix and then grease the custard cups. Add one-half cup of fine
+breadcrumbs to the prepared onions. Mix well and then divide into six
+cups. Pour the prepared custard on the top. Place the cups in a baking
+pan, add one quart of water and then place in a moderate oven and bake
+until firm in the centre, usually about twenty-five minutes. The water
+in the baking pan prevents the custards from cooking too fast. Serve
+in the cups or let stand for five minutes before taking from the mould
+and putting on a slice of toast.
+
+
+PARSLEY BUTTER
+
+  Two tablespoons of butter,
+  Three tablespoons of finely minced parsley,
+  One teaspoon of lemon juice.
+
+Beat to a smooth paste and use. This dish will replace potatoes in the
+luncheon menu.
+
+
+HAVANA BANANA PASTRY
+
+  Two cups of flour,
+  One-half teaspoon of salt,
+  Two teaspoons of baking powder,
+  One tablespoon of sugar.
+
+Place in a mixing bowl and sift to thoroughly mix. Now rub into the
+prepared flour eight tablespoons of shortening and then mix to a dough
+with one-half cup of ice-cold water. Roll the pastry on a slightly
+floured pastry board one-fourth inch thick; cut in oblongs three
+inches wide and six inches long. Peel the banana and lay on the
+pastry; sprinkle with
+
+  One teaspoon of brown sugar,
+  Pinch of nutmeg,
+  Pinch of cinnamon,
+  One-half teaspoon of butter.
+
+Brush the edges of the pastry with cold water and press firmly
+together, inclosing the banana. Lay on a well-greased and floured
+baking sheet, placing the side which was fastened together down. Brush
+with beaten egg and bake in a moderate oven for eighteen minutes.
+Serve just as you would other pastries.
+
+
+FRIED BANANAS
+
+Peel the bananas and then cut into two; roll in flour and then dip in
+beaten egg and roll in fine crumbs. Fry until golden brown and serve
+with broiled steak or chops or chicken fricassee.
+
+
+BANANA CUSTARD PIE
+
+Pare and then rub through a fine sieve sufficient bananas to measure
+one cup. Place in a mixing bowl and add
+
+  One-half cup of sugar,
+  Juice of one lemon,
+  One-quarter teaspoon of grated rind of lemon.
+
+Stir to mix and then add slowly, beating to mix
+
+  One cup of milk,
+  Yolk of one egg,
+  One whole egg,
+  One-quarter teaspoon of nutmeg.
+
+Beat to mix and then pour in a pie plate lined with plain pastry. Bake
+in a slow oven for twenty-five minutes and then cool. Use the white of
+egg and one-half glass of jelly for fruit whip.
+
+
+BANANA ICE CREAM
+
+  One and one-half cups of banana pulp,
+  One cup of sugar,
+  Juice of one lemon.
+
+Place in a mixing bowl and then cover and set aside. Now place
+
+  Two and one-half cups of milk,
+  Four tablespoons of cornstarch,
+
+in a saucepan and stir to dissolve the starch. Bring to a boil and
+cook for five minutes. Add the yolks of two eggs. Beat to thoroughly
+mix and add the banana mixture. Beat hard to blend. Now beat into the
+mixture the stiffly beaten whites of the two eggs. Freeze in the usual
+manner, using three parts ice to one part salt. This amount will make
+three pints of ice-cream.
+
+
+BANANA STUFFING FOR CHICKEN
+
+Pare and rub through a sieve four bananas. Place in a bowl and add
+
+  One-half grated onion,
+  One green pepper, chopped fine,
+  Three tablespoons of finely chopped parsley,
+  Four slices of bacon chopped fine,
+  One and one-quarter cups of bread crumbs,
+  Pinch of thyme,
+  One egg,
+  One teaspoon of salt.
+
+Mix thoroughly and then fill into the chicken and roast in the usual
+manner.
+
+
+BANANA FRITTERS
+
+Place in a mixing bowl
+
+  One cup of banana pulp,
+  One-quarter cup of sugar,
+  Yolks of two eggs,
+  One tablespoon of shortening.
+
+Beat to mix and then add
+
+  One and one-half cups of flour,
+  One and one-half teaspoons of baking powder.
+
+Beat to mix and then cut and fold into the mixture whites of two eggs,
+beaten stiff. Fry in deep fat until golden brown and then serve with
+banana sauce.
+
+
+BAKED BANANAS
+
+Wash the bananas and remove just one strip from the top. Place in a
+baking pan and add one-half cup of water and bake in a moderate oven
+for one-half hour.
+
+
+BANANA MUFFINS
+
+Rub a sufficient number of bananas through a sieve to measure one cup.
+Place in a mixing bowl and add
+
+  One cup of brown sugar,
+  Four tablespoons of shortening,
+  Two cups of flour,
+  Five teaspoons of baking powder,
+  One cup of milk,
+  One-half teaspoon of nutmeg.
+
+Beat to mix and then bake in well-greased and floured muffin pans in a
+moderate oven for twenty-five minutes. Ice the tops with water-icing.
+
+
+RICE BANANAS AND POACHED EGGS
+
+Cook one-fourth cup of rice in one and one-fourth cups of water until
+the rice is soft and the water absorbed. Place in a baking dish and
+cover one inch deep with sliced bananas. Place in the oven and bake
+for ten minutes. Now lay on one poached egg for each service. Garnish
+with a strip of bacon and serve with parsley sauce.
+
+
+BANANA PANCAKES
+
+Place in a mixing bowl
+
+  One cup of crushed bananas,
+  One cup of milk,
+  One and one-half cups of flour,
+  Two tablespoons of syrup,
+  Two tablespoons of shortening,
+  One egg,
+  Two teaspoons of baking powder.
+
+Beat to mix and then bake in the usual manner on a well-greased
+smoking hot frying pan.
+
+
+BANANA SAUCE
+
+  One-half cup of crushed banana,
+  One-half cup of sugar,
+  One teaspoon of vanilla,
+  Juice of one orange.
+
+Beat to mix and then serve with the fritters.
+
+
+FISH
+
+Fish are divided into two classes--those having backbones, which are
+called vertebrates; and those which have no backbones, and are called
+shellfish.
+
+The vertebrates are classified as fresh and salt-water fish, and
+they contain both white and dark meat. Fish is similar to meat
+in composition and structure and is classed among the protein or
+body-building foods; it may replace meat or its equivalent on the
+menu.
+
+The muscle consists of a bundle of fibers, bound together by a
+connective tissue; it is so tender that it requires much less time
+to cook than meat. Fish, as a rule, contains less fat than meat, and
+while there is considerable refuse, it will be found to be about equal
+to the bone in meat.
+
+The methods of cooking fish are: Broiling, boiling, baking, deep fat
+frying and sautéing.
+
+
+TO BOIL FISH
+
+Cleanse and prepare the fish. Tie in a piece of cheese-cloth and then
+plunge into a kettle of boiling court bouillon. Cook, allowing twenty
+minutes to the pound. Lift, drain well and then turn on a hot platter,
+laying a napkin under the fish to absorb the moisture. Serve with
+either cream, Hollandaise, egg or tomato sauce and garnish with slices
+of hard-boiled egg, beet and carrots cut in dice or capers, diced
+beets, slices of lemon.
+
+
+BAKED FISH
+
+Cleanse and prepare the fish, leaving the head and tail on the body,
+but remove the eyes and fins. Now prepare a filling as follows:
+
+  One cup of bread crumbs,
+  Three tablespoons of shortening,
+  One teaspoon of salt,
+  One teaspoon of paprika,
+  One small onion grated,
+  One egg.
+
+Mix and then fill into the fish. Fasten the opening with a string
+or with toothpicks. Place in a baking dish and rub with plenty of
+shortening. Dust with flour and place in a hot oven to bake. Baste
+every fifteen minutes with boiling water. Allow eighteen minutes to
+the pound and twenty minutes for the fish to heat thoroughly and start
+baking.
+
+
+COURT BOUILLON
+
+Place five pints of water in a fish kettle and add
+
+  One small onion, sliced,
+  One clove,
+  Three branches of parsley,
+  One small red pepper,
+  One-half bay leaf,
+  One teaspoon of paprika,
+  One teaspoon of celery salt,
+  Two teaspoons of salt,
+  One-half cup of vinegar,
+  One fagot of soup herbs.
+
+Bring to a boil and cook the fish. Strain and set aside to cook fish
+in again.
+
+
+FISH SAUCE
+
+Strain the liquid left in the pan after removing the fish and add
+sufficient boiling water to make one cup. Place in a saucepan and add
+
+  Two level tablespoons of cornstarch, dissolved in three level
+          tablespoons of water,
+  One tablespoon of butter,
+  One tablespoon of Worcestershire sauce,
+  One teaspoon of salt,
+  One teaspoon of paprika,
+  Juice of one-half lemon.
+
+Bring to a boil, cook for five minutes and serve with fish.
+
+
+TO BROIL FISH
+
+Cleanse the fish, leaving the small fish whole, split the large fish
+and then brush with melted shortening and broil, allowing ten minutes
+for small fish and ten minutes to the pound for larger ones.
+
+Large fish will require thirty to forty-five minutes. Lift to a hot
+platter and spread with
+
+  Two tablespoons of butter,
+  Two tablespoons of parsley,
+  One tablespoon of Worcestershire sauce,
+  One tablespoon of lemon juice.
+
+Mix well and then garnish with slices of lemon and parsley.
+
+
+CREOLE FRIED FISH
+
+The creole fried fish is a crisp golden brown. It is prepared as
+follows: Clean the fish and then wash and drain and roll it in flour.
+Place in a pan containing hot fat and fry until golden brown. Place
+in the oven, if the fish is large, until all is cooked and to finish
+cooking.
+
+
+FRIED FISH
+
+Small fish, like smelts, brook trout, perch, butter fish, etc., may be
+well cleaned, dried and then dipped in beaten egg and rolled in fine
+crumbs. Large fish should be cut into suitable pieces; sliced fish may
+also be prepared in this manner.
+
+
+SAUTEING
+
+Fish should be well cleaned and then fried in sufficient fat to
+prevent sticking.
+
+
+COCOANUT PUDDING
+
+Place in a mixing bowl
+
+  One cup of bread crumbs,
+  One cup of sifted flour,
+  One-half teaspoon of salt,
+  One tablespoon of baking powder,
+  Three-quarters cup of cocoanut,
+  One egg,
+  One cup of milk.
+
+Beat to thoroughly mix and pour into well-greased custard cups or
+pudding pan and bake in a moderate oven for thirty-five minutes. Serve
+with lemon sauce.
+
+
+SNOW PUDDING
+
+Place in a saucepan
+
+  One cup of milk,
+  Four level tablespoons of cornstarch.
+
+Stir to dissolve and then bring to a boil and cook slowly for five
+minutes. Now add
+
+  Six tablespoons of sugar,
+  Stiffly beaten white of one egg,
+  One teaspoon of vanilla.
+
+Beat thoroughly to blend. Pour in four custard cups and set in a cool
+place to mould. Serve with custard sauce.
+
+
+FRUIT PUDDING
+
+Place in a bowl
+
+  One cup of molasses,
+
+And add
+
+  One cup of sour milk,
+  One egg,
+  One teaspoon of baking soda,
+  Five tablespoons of shortening,
+  One teaspoon of cinnamon,
+  One-half teaspoon of allspice,
+  Four tablespoons of cocoa,
+  One and one-half cups of coarse bread crumbs,
+  One and one-half cups of wheat flour,
+  One-half cup of seeded raisins,
+  Two teaspoons of baking powder.
+
+Mix in the order given, beating hard. Pour in well-greased and floured
+mould. Boil and steam for two hours and then serve with vanilla or
+cream sauce.
+
+
+RICE PUDDING
+
+Wash one-half cup of rice in plenty of cold water. Place in a saucepan
+and add three cups of boiling water. Cook slowly until water is
+absorbed and then grease a baking dish well. Pour rice in a bowl and
+add
+
+  Two cups of milk,
+  One yolk of egg,
+  One-half cup of sugar,
+  One-half teaspoon of nutmeg,
+  One-half teaspoon of salt.
+
+Mix well and pour in a baking dish and bake in a slow oven for
+thirty-five minutes. Cook and then place the left-over white of egg
+and one-half glass of jelly in a bowl and beat until it will hold its
+shape. Use as a whip for the pudding.
+
+
+CHOCOLATE RICE PUDDING
+
+Wash one-half cup of rice in plenty of warm water and then place two
+and one-half cups of boiling water in a saucepan and add the rice.
+Cook until the rice is soft and the water absorbed. Now place three
+ounces of chocolate, cut into fine pieces, in one quart of milk. Bring
+to a boil and then add
+
+  Three-quarters cup of sugar,
+  One-half teaspoon of cinnamon extract,
+  Two teaspoons of vanilla,
+  Two tablespoons of butter,
+  The prepared rice.
+
+Mix well and then pour into a baking dish and bake for forty minutes
+in a moderate oven. Stir frequently.
+
+
+PLUM PUDDING, ROMANY STYLE
+
+  One cup of cooked oatmeal,
+  One cup of seedless raisins,
+  One cup of dried peaches, put through food chopper,
+  One cup of peanuts put through food chopper,
+  One-quarter cup of citron put through food chopper,
+  Two teaspoons of cinnamon,
+  One teaspoon of allspice,
+  One teaspoon of nutmeg,
+  One cup of syrup,
+  One egg,
+  One glass of jam or apple jelly.
+
+Mix and then pack into moulds, one-pound coffee can or tie it in a
+pudding cloth. Boil for two hours.
+
+
+BROWN BETTY
+
+Pare the apples and then slice thin. Now grease a pudding mould or
+a baking dish. Place a layer one inch deep of apples, then layer of
+bread crumbs. Repeat until the dish is full and then sprinkle each
+layer with brown sugar and cinnamon, as it is placed. Now pour over
+the dish sufficient thick, well-sweetened apple sauce to fill the
+baking dish two-thirds full. Bake in a moderate oven for forty
+minutes.
+
+
+LEMON PUDDING
+
+Heat three-quarters cup of milk to the scalding point and then add
+
+  One tablespoon of butter,
+  Five tablespoons of sugar.
+
+Pour over one-half cup of fine bread crumbs and then cool, and add
+
+  Yolk of one egg,
+  Juice of one-half lemon,
+  Grated rind of one-quarter lemon,
+  One-quarter cup of water.
+
+Mix thoroughly before adding to the scalded bread crumbs. Pour into a
+small baking dish and bake in a moderate oven for twenty minutes.
+
+Make a fruit whip of
+
+  One-half glass of apple jelly,
+  White of one egg.
+
+Beat until mixture will hold its shape. Pile on pudding and brown in
+the oven for five minutes. Set aside to cool.
+
+
+CRUMB COOKIES
+
+  One cup of molasses,
+  One-half cup of brown sugar,
+  Six tablespoons of shortening,
+  Two teaspoons of cinnamon,
+  One-half teaspoon of ginger,
+  One-half teaspoon of allspice,
+  One egg,
+  Five tablespoons of sour milk.
+
+Beat to mix and then add
+
+  Two and one-half cups of coarse bread crumbs
+  and sufficient flour to make a very stiff mixture.
+
+Drop by the spoonful on well-greased baking sheet, three inches apart.
+Bake in a moderate oven for ten minutes.
+
+
+CARAMEL PUDDING
+
+Make a caramel of
+
+  One cup of sugar,
+  Four tablespoons of water,
+  One tablespoon of butter.
+
+Pour into a pudding dish and turn until the mixture thoroughly coats
+the dish. Now place in a mixing bowl
+
+  Three cups of apple sauce,
+  One cup of brown sugar,
+  Two cups of bread crumbs,
+  One-half cup of nutmeg.
+
+Beat to mix and then pour into a baking dish, and bake in a slow oven
+for forty minutes, then turn out at once on a platter and serve with
+caramel sauce.
+
+
+RAISIN PUDDING
+
+Soak one-half cup of raisins in boiling water for one hour. Drain and
+then add two ounces of candied citron, and sufficient stale bread to
+make one cup of crumbs. Put all through the food chopper. Place in a
+bowl and add
+
+  One cup of brown sugar,
+  One cup of flour,
+  One tablespoon of baking powder,
+  Juice of one lemon,
+  Grated rind of one-half lemon,
+  Yolks of two eggs,
+  One cup of milk,
+  Three tablespoons of shortening.
+
+Beat to thoroughly mix and then cut and fold in the stiffly beaten
+whites of two eggs. Pour into well-greased and floured one-quart
+mould. Place the mould deep in a pan containing sufficient boiling
+water to cover the mold two-thirds of its depth. Place in the oven
+and bake for fifty minutes in a moderate oven. Unmould and serve with
+Saboyon sauce.
+
+
+PUMPKIN PUDDING
+
+Place in a bowl
+
+  Eleven and one-half cups of steamed pumpkin drained dry,
+  One cup of milk,
+  Yolk of one egg,
+  One-half cup of sugar,
+  One teaspoon melted butter,
+  One teaspoon of cinnamon,
+  One-half teaspoon of nutmeg,
+  Two teaspoons of vanilla.
+
+Beat thoroughly to mix and then pour into well-greased custard cups.
+Set cups in baking pan and pour in sufficient boiling water to half
+fill the pan. Bake in a moderate oven for forty-five minutes and then
+serve cold. Garnish with fruit whip or jelly.
+
+
+
+
+SOUP
+
+
+Soup, unless it is a thick cream or puree, contains little food value.
+Rather, it is stimulating to the stomach and causes a free flow of the
+digestive juices. Thus the food taken in after the soup has stimulated
+the stomach is quickly absorbed and thus gives the body immediate
+nourishment without distressing the digestion.
+
+The French lay great stress upon two essentials in making soup
+successfully. First, it must not go below the boiling point, just a
+gentle bubbling, and, second, after once started, no water should be
+added. In making soup always use cold water to start with. Do not
+use salt or any seasoning, and heat slowly, keeping the pot closely
+covered.
+
+Protein, which is the chief constituent of meat, is drawn into the
+liquid, making it very nutritious. Rapid boiling destroys the fine
+aroma and volatile oils, which escape in the steam.
+
+Soups are divided into three classes: First, stock; second, cream;
+third, fruit soups.
+
+Soups made from meat and bone are called stock; those without stock
+are called cream, such as cream vegetable, clam and oyster soups,
+and, lastly, those made from meat and bones, cooked by long and slow
+boiling, which dissolves the soluble elements of the meat and bones
+into the water and makes a very rich soup.
+
+
+THE STOCK POT
+
+This should be a deep pot or kettle with a tight-fitting lid. This is
+important, so that none of the steam may be lost by evaporation. The
+steam contains the aroma or fine volatile oil and essentials which
+pass into the air. In a fairly large family little meat need be
+purchased for the stock pot if the housewife insists that all portions
+of bone and trimming be sent with the purchased meat. The French
+women look with horror on the American women leaving all the scrap and
+trimming to the butcher.
+
+
+TO MAKE THE STOCK
+
+A soup bone from the shin, beef, which is full of nutriment, will have
+nearly one-half pound of meat on it. Take one pound of the scrag end
+of the neck of veal and four quarts of water. Wash the bones and add
+the cold water and bring slowly to a boil. Skim and then cover closely
+and cook for four hours. By this time the meat will have fallen from
+the bones. Strain and set aside to cool. Let stand overnight. This is
+best.
+
+Then remove all fat from the top. This stock is the basis of all
+soups, sauces and gravies. It is rich in mineral matter and gelatine.
+The meat can be taken from the bones and run through the food chopper
+and used for meat loaf, croquettes and meat biscuits or sausage, and
+it will make mighty tasty hash when combined with potatoes and onions
+for breakfast.
+
+You now have a delicious and nutritious broth, without seasoning of
+any kind, which will keep in cold weather four or five days. In warm
+weather it must be returned every second day to the pot, brought to
+a boil and skimmed and then left to cool and finally put in the ice
+box. Small portions of meat, ham, any trimming and bones that have
+accumulated may be added. Chicken feet, scalded in boiling water to
+loosen the outer skin, which must be peeled off, together with the
+giblets of fowl, may be added to the stock pot. Seasoning and the
+addition of vegetables cause it to sour. Many varieties of soup are
+possible with the use of this stock.
+
+
+OYSTER GUMBO
+
+Mince two medium-sized onions very fine and then place in a saucepan
+and add
+
+  One pint of hot water,
+  One pint of oyster liquid,
+  One pint of milk.
+
+Bring to a boil and cook for five minutes. Now add
+
+  One-half cup of flour dissolved in
+  One-half cup of milk.
+
+Stir well until it reaches the boiling point, and then add
+
+  Twenty-five oysters,
+  One tablespoon of file (gumbo powder),
+  One ounce of butter.
+
+Cook for five minutes and then pour the gumbo into a tureen and add
+three tablespoons of finely chopped parsley. File, or gumbo powder, is
+made by the Choxtaw Indians from young sassafras leaves. The Indians
+gather the leaves, spread them upon the bark to dry and then grind
+them into a fine powder, put it through a fine sieve and then pack it
+into pouches or jars. It is sold in the French markets in New Orleans
+and in all high-class importing groceries. The Indians use the
+sassafras both medicinally and in cookery, and the Creoles quickly
+discovered this and appreciated it when making their famous gumbo or
+file.
+
+
+VEGETABLE SOUP
+
+One pint of stock, one cup of tomato pulp, made by scalding the
+peeling of tomatoes, or the canned tomatoes, may be used, and
+
+  One-half cup of diced potatoes,
+  One-half cup of mixed vegetables; cabbage, turnips and peas, may
+          be added
+  One-half carrot cut in dice,
+  One tablespoon of parsley,
+  Two tablespoons of flour,
+  Salt and pepper to taste,
+  Portion of bunch of potherbs.
+
+Take a bunch of potherbs, divide into small bunches and tie each with
+a string and then use one of these in the vegetable soup. Put the
+remainder of the herbs in a fruit jar until needed again.
+
+Put the herbs in the stock, add the tomatoes and let simmer. Cook the
+vegetables in one pint of water until tender and then add water and
+all to the stock and add the seasoning and flour, mixed with a little
+cold water, and cook for five minutes.
+
+
+TO MAKE NOODLES
+
+  One egg,
+  One tablespoon of water,
+  One-half teaspoon of salt.
+
+Beat together until well mixed and then add sufficient flour to make a
+stiff dough. Knead until elastic--about two minutes--and then roll out
+on a pastry board until as thin as paper, dusting the board lightly
+with flour to prevent sticking. Permit it to stand for fifteen minutes
+to dry and then cut into strings, thick and thin. Do this by rolling
+up loosely, like a jelly roll, and then cut. Lay on a dish to dry.
+When thoroughly dry they may be kept in a fruit jar. Part of the paste
+may be stamped with small vegetable cutters and cooked in the soup
+same as the noodles.
+
+Vegetables cut in fancy shapes, macaroni cut in small rings,
+hard-boiled eggs in slices, cheese balls, slices of lemon, also rice
+and barley, may be added to the soup.
+
+To make brown coloring: One-half cup of sugar cooked ten minutes in
+an iron pan until burned black; then add one-half cupful of water. Let
+come to a boil and then strain and bottle for use.
+
+The principal points to keep in mind when making soup are:
+
+First, draw out all of the juice and soluble flavors into the water.
+
+Second, retain that which we have drawn out by using a pot with a
+tight-fitting lid.
+
+Third, use cold water with which to extract meat juices and flavors.
+
+Fourth, long, slow cooking.
+
+Fifth, flavoring and vegetables added after making stock prevent its
+souring quickly.
+
+Sixth, do not use stock pot for other than it is intended. Care and
+accurate judgment and measuring will give successful results.
+
+If most of the work is done in the morning while attending to the
+kitchen duties, the stock-making will take little of your time.
+Delicious gravies may be made by using stock instead of water.
+
+
+CLEAR SOUP
+
+Use two tablespoons of fat and fry one onion until brown. Add two
+tablespoons of flour and brown well and then pour in one pint of stock
+and cook for five minutes, and then add seasoning, salt and pepper to
+taste. Strain into a soup tureen and sprinkle with one tablespoon of
+finely chopped parsley. Serve with bread cut in finger lengths and
+toasted.
+
+
+CELERY PUREE
+
+Use one pint of diced celery and cook in one cup of cold water until
+tender and then put through a sieve and add one cup of stock,
+
+  One cup of milk,
+  Two tablespoons of flour mixed with a little milk,
+  Seasoning,
+  Salt and pepper,
+  One tablespoon of chopped parsley and serve.
+
+To the clear soup may be added macaroni, noodles or any vegetables.
+This is a good way to use left-over portions of vegetables that are
+too small to serve alone.
+
+
+FISH SOUP
+
+Use six slices of cod, hake or flounder. Mince four onions very fine
+and then place the onions in a saucepan with
+
+  Three tablespoons of cooking oil.
+
+Cook until tender, but not brown; then add
+
+  One cup of tomatoes rubbed through a fine sieve,
+  One bunch of potherbs,
+  Three pints of water.
+
+Bring to a boil and cook slowly for twenty minutes and then add the
+fish. Cook gently for thirty minutes and then add
+
+  Six tablespoons of flour dissolved in
+  One-half cup of water,
+  One and one-half teaspoons of salt,
+  One teaspoon of paprika,
+  Juice of one lemon,
+  Grated rind of one-quarter lemon.
+
+Bring to a boil and cook for five minutes. Now lift the fish on slices
+of nicely toasted bread and strain over this the soup. Garnish with
+finely chopped parsley and one tablespoon of grated cheese.
+
+
+FISH SOUPS
+
+The bouillabaisse of France and New Orleans is most delectable and may
+well be served upon our tables frequently. The French and our Southern
+cooking, especially the creoles, excel in the preparation of delicious
+cream soups and purees. They are made entirely from vegetables. These
+good folk have preserved an old-world custom; namely, the daily plate
+of soup. The creoles have introduced a new variety of their own called
+gumbo.
+
+Vegetables and milk are the basis for these soups. The vegetables are
+cooked in water and then rubbed through a sieve. Equal parts of milk
+are added and then thickened slightly and seasoned. When it is desired
+to give additional food value, eggs may be added.
+
+
+OYSTER BROTH
+
+Drain twenty-four oysters, saving the liquid. Wash and carefully look
+over the oysters to free from bits of shell. Chop fine and place in
+saucepan and measure the oyster liquid, adding sufficient water to
+make two cups. Simmer slowly for fifteen minutes. Let boil up once.
+Strain, season to taste with salt, pepper and then the broth is ready
+to serve. Equally good hot or cold.
+
+
+PUREE OF OYSTER
+
+Prepare two cups of thin cream sauce and add
+
+  Twenty-five oysters, chopped fine,
+  One and one-half cups of oyster liquid,
+  One tablespoon of grated onion.
+
+Simmer slowly for twenty minutes and then bring to a scalding point.
+Strain, season to taste with salt and pepper, adding two tablespoons
+of finely minced parsley.
+
+Clams may be used to replace the oysters.
+
+
+TO PREPARE A STEW
+
+Wash and look over the twenty-five stewing oysters carefully to free
+them from bits of shell. Place in small stewing pan and heat until the
+edges begin to curl. Then add
+
+  Three cups of scalding milk,
+  Two tablespoons of butter,
+  One teaspoon of salt,
+  One-half teaspoon of paprika.
+
+Let the mixture come to the scalding point and then remove at once and
+serve.
+
+Clams may be used to replace the oysters.
+
+
+FISH SOUP
+
+  One red beet,
+  Three medium-sized onions,
+  One carrot,
+  Three leeks,
+  Six branches of parsley,
+  One and one-half cups of finely chopped cabbage.
+
+Chop fine and then place in a saucepan and add two cups of cold water.
+Cook gently until the vegetables are very soft and then add
+
+  Three cups of fish stock.
+
+Stock made by cooking the head, fins and bones of one and one-half
+pounds of fish. Season with
+
+  Two teaspoons of salt,
+  One teaspoon of paprika,
+  Juice of one-half lemon,
+  Two tablespoons of butter.
+
+Simmer slowly for fifteen minutes and then place the prepared fish
+in a tureen and pour over the broth. Sprinkle with paprika and finely
+chopped parsley and then serve at once.
+
+
+DEVILED CRABS
+
+Make a cream sauce by placing in a saucepan
+
+  One cup of milk,
+  Five level tablespoons of flour.
+
+Stir with a wire spoon or fork until the flour is dissolved in the
+milk and then bring to a boil. Stir constantly and cook for five
+minutes after it reaches the boiling point. Then add
+
+  One cup of crab meat,
+  One tablespoon of grated onion,
+  One tablespoon of finely minced parsley,
+  One tablespoon of Worcestershire sauce,
+  One and one-half teaspoons of salt,
+  One teaspoon of paprika,
+  One-half teaspoon of mustard.
+
+Mix thoroughly and then fill into the crab shells, filling the shell
+slightly above the level. Dust lightly with flour and then brush with
+beaten egg and cover with fine bread crumbs. Fry until golden brown
+in hot fat. The crabs may be prepared earlier in the day and then
+reheated for serving.
+
+
+CELERY SOUP
+
+Wash and thoroughly cleanse the celery and then chop fine. Place one
+pint of finely chopped celery in a saucepan and add three cups of cold
+water. Bring to a boil and cook until the celery is very soft. Rub
+through a fine sieve and then measure, and add
+
+  One cup of milk,
+  Two tablespoons of flour.
+
+to every cup of the celery puree. Dissolve the flour in cold milk and
+then add the celery puree. Bring to a boil and cook for ten minutes.
+Season, adding one teaspoon of butter for flavoring. A faggot of soup
+herbs may be added to the celery if desired.
+
+
+CREAM SOUPS
+
+Cream soups are a combination of vegetables, puree and milk. Almost
+all of the green vegetables will make delicious soups. Clean the
+vegetables well and then cut into small pieces. Place in a saucepan
+and cover with cold water and bring to a boil. Cook slowly until
+tender and then mash well; then rub through a fine sieve. Use this
+vegetable stock with equal parts of milk to make the soup.
+
+Carrots, peas, tomatoes, turnips, corn, beans, celery, lettuce,
+potatoes, beets, cucumbers, asparagus, all these afford a splendid
+variety.
+
+Allow one level tablespoon of flour for thickening and dissolve the
+flour in cold water before adding. Bring quickly to a boil and then
+season. Add two tablespoons of butter for flavoring and then serve.
+
+French, Swiss and Italians serve grated cheese and paprika with all
+cream soups.
+
+
+CREAM OF ONION
+
+Place two cups of thinly sliced onions in a saucepan and add one cup
+of cold water. Cook until soft and then rub through a fine sieve.
+Measure and return to the saucepan, and add one cup of milk for every
+cup of onion puree and two level tablespoons of flour to every cup of
+milk. Stir to dissolve the flour, then bring to a boil and cook slowly
+for five minutes. Season, using salt and white pepper. Serve, then
+add one tablespoon of butter to every quart of cream soup. Croutons or
+toasted strips of bread make a delicious accompaniment to cream soups.
+
+How to prepare croutons: Cut slices of bread into one-inch blocks and
+place in a baking sheet and bake until golden brown. Place in a tin
+box or jar and seal. When ready to use just reheat to crisp and then
+serve. Stale bread may be used for this purpose.
+
+
+CREAM OF TOMATO
+
+Place two cups of stewed tomatoes in a saucepan and add
+
+  One onion, chopped fine,
+  One faggot of soup herbs,
+  Pinch of cloves.
+
+Cook gently for ten minutes and then run through a fine sieve. Now
+place in a saucepan
+
+  Two cups of milk,
+  Five tablespoons of cornstarch.
+
+Stir until dissolved and then bring to a boil and cook for five
+minutes. Add to prepared tomato, beating well to thoroughly mix. Now
+add
+
+  One teaspoon of salt,
+  One-half teaspoon of pepper,
+  One tablespoon of butter.
+
+The making of the cream sauce and then adding the prepared tomato
+prevents curdling.
+
+
+TOMATO PUREE
+
+  One pint of stewed tomatoes,
+  Two onions chopped fine,
+  One carrot cut in dice,
+  One faggot of soup herbs,
+  One pint of water.
+
+Cook slowly until the vegetables are soft, rub through a sieve and
+then dissolve
+
+  Four tablespoons of cornstarch in
+  Five tablespoons of cold water.
+
+Add to the tomato sauce mixture with
+
+  Two tablespoons of butter,
+  One and one-half teaspoons of salt,
+  One-half teaspoon of pepper.
+
+Cook slowly for ten minutes.
+
+
+VEGETABLE PUREE
+
+Pare and cut in dice
+
+  Six medium-sized turnips,
+  Four medium-sized carrots,
+  Six medium-sized onions.
+
+Chop fine
+
+  One small head of cabbage,
+  Four branches of celery,
+  One bunch of potherbs,
+  One teaspoon of thyme.
+
+Place in a saucepan and add seven pints of cold water. Bring to a
+boil and cook slowly for two hours. Mash through a fine sieve and then
+return to the kettle and add
+
+  One-half cup of flour dissolved in
+  One cup of milk,
+  One and one-half tablespoons of salt,
+  One teaspoon of pepper,
+  Two well-beaten eggs,
+  Butter, size of large walnut or one ounce.
+
+Stir to thoroughly blend and then add one-quarter cup of finely
+chopped parsley. Serve with toast.
+
+
+CABBAGE SOUP
+
+  Two quarts of water,
+  Three onions, chopped fine,
+  One faggot of soup herbs,
+  Two slices of salt pork, cut into dice,
+  One and one-quarter pounds of soup meat, with bone in it,
+  Two and one-half cups of finely shredded cabbage.
+
+Place in a saucepan and cook slowly for one and three-quarter hours.
+Now add two tablespoons of flour, dissolved in one-quarter cup of
+water, and season with
+
+  One tablespoon of salt,
+  One teaspoon of pepper,
+  One-half teaspoon of thyme.
+
+
+CREAM OF CUCUMBER
+
+Pare and grate one large cucumber, and then place in a saucepan and
+add
+
+  One cup of cold water,
+  One tablespoon of grated onion.
+
+Bring to a boil and cook slowly for ten minutes. Rub through a fine
+sieve and add
+
+  Four cups of milk,
+  Six tablespoons of flour.
+
+Stir to dissolve the flour, and then bring to a boil and cook slowly
+for five minutes. Now add
+
+  One teaspoon of salt,
+  One-half teaspoon of paprika,
+  One quarter green pepper, chopped fine,
+  One tablespoon of butter,
+
+Beat hard to mix.
+
+
+CREAM OF CORN, SUPREME
+
+Use a corn scraper and then score and scrape the pulp from four large
+ears of corn, and rub through a sieve into a saucepan. Now add
+
+  Four cups of milk,
+  Six tablespoons of flour,
+  One tablespoon of grated onion.
+
+Stir to dissolve and then bring to a boil and cook slowly for five
+minutes. Season to taste and add
+
+  One tablespoon of butter,
+  One tablespoon of finely minced parsley.
+
+
+BAKED PRUNES
+
+Wash and soak the prunes and then place in a casserole dish and add
+one-half pound of fruit,
+
+  Paring of lemon rind,
+  Juice of one-half lemon,
+  Four tablespoons of brown sugar and just barely enough of water to
+          cover.
+
+Bake for thirty minutes.
+
+
+
+
+FRUITS
+
+
+BAKED PEARS
+
+Select pears of uniform size and then pare and cut in half. Place in a
+baking dish and add
+
+  One-half cup of syrup,
+  One-half cup of water,
+  One-quarter teaspoon of nutmeg.
+
+Bake until pears are tender. Baste frequently with the syrup.
+
+
+PEAR TARTS
+
+Line pie tins or tart pans with plain pastry. Fill with stewed pears
+and then dust with cinnamon and bake in a slow oven. Top with fruit
+whip.
+
+
+PEAR BREAD PUDDING
+
+Place a layer of broken stale bread in the bottom of a well-greased
+pudding pan and then a layer of thinly-sliced pears. Season each layer
+of bread and pears slightly with nutmeg and cinnamon. When the dish is
+full pour over
+
+  One cup of syrup,
+  One-half cup of brown sugar,
+  One cup of water.
+
+Stir until sugar is dissolved and then bake in a slow oven for one
+hour. Serve with custard sauce.
+
+
+PEAR SAUCE
+
+Pare and then cover with just enough water to cook. Cook until tender
+and then mash and put through a fine sieve or colander. Sweeten to
+taste, adding
+
+  Juice of one lemon.
+
+One tablespoon of either cinnamon or nutmeg to each quart of the pear
+sauce. This may be used and served with roast duck, chicken, or as
+a side dish, and in pear shortcake and as a spread for bread and hot
+cakes.
+
+
+BAKED PEARS AND CRANBERRIES
+
+Pare eight pears and then cut in half, removing stems and seeds. Place
+in a baking dish with the cut side up. Sort over and wash one cup of
+cranberries and then add the berries to the pears and
+
+  One-half cup of raisins,
+  One cup of syrup,
+  One-half cup of brown sugar,
+  One cup of water,
+  One-quarter teaspoon of nutmeg.
+
+Bake in a slow oven until the pears are soft.
+
+NOTE.--This dish may be cooked upon the top of the stove in a
+saucepan.
+
+
+DRIED FRUIT
+
+Oranges and grapefruit are high-priced and the dried fruits may be
+substituted to advantage. If these fruits are nicely prepared, the
+family will hardly be able to distinguish between them and the fresh
+fruit.
+
+Frequently the dried fruits are so prepared that they are anything
+but inviting. Much will depend upon the selection of these fruits.
+Purchase only the best grade. This fruit should be bright and waxy and
+not too dry. Soak for fifteen minutes in warm water; this loosens the
+dirt before washing. Now wash in plenty of water. Cover with water and
+allow to stand until the fruit has plumped out; each piece of
+fruit will only absorb just the amount of moisture as it originally
+contained.
+
+This will require from six to twelve hours, depending entirely upon
+the dryness of the fruit. Be sure that the water covers the fruit at
+least one inch. Now, when the fruit is ready, add sugar to sweeten
+and place in the stove to cook. The slower this fruit is cooked
+the better. Remember that hard, rapid cooking not only spoils dried
+fruits, but fresh fruit as well.
+
+When cooked tender, drain the liquid from the fruit and measure. Allow
+one-half cup of sugar to every three cups of juice. Place this juice
+and the sugar in a separate saucepan and boil until thick; then pour
+over the fruit.
+
+Dried fruits prepared this way will be found to be delicious. Apricots
+will require very little cooking, so drain them free from the liquid
+in which they are soaked and add the sugar. Boil the syrup until thick
+and then pour over the apricots and cook gently for ten minutes.
+
+Remove the skins from peaches, after soaking them, and before cooking
+add a little piece of thin orange peel for flavor.
+
+To prepare dried pears soak them for twelve hours and then place in a
+casserole dish and add to one-half pound of fruit
+
+  One cup of brown sugar.
+  Juice of one lemon,
+  One cup of raisins.
+
+Cover the casserole dish and bake slowly.
+
+
+STEWED PEARS
+
+  Three-quarters cup of syrup,
+  One-half cup of water,
+  Six cloves,
+  Piece of cinnamon and piece of lemon peel,
+
+Peel and then cook slowly until tender, chill and serve.
+
+
+CHICKEN AND GREEN PEPPER SANDWICHES
+
+Remove the seeds from two green peppers and add one small onion and
+chop very fine. Mince one cup of chicken meat fine and add to the
+green peppers and onions and then season with
+
+  One teaspoon of salt,
+  One-quarter teaspoon of mustard,
+  One-half teaspoon of paprika,
+  Two tablespoons of melted butter.
+
+Mix well and then spread between thin slices of buttered bread.
+
+
+BROILED CHICKEN, VIRGINIA STYLE
+
+Select a plump broiler, weighing from one and a half to two pounds.
+Singe and then split with a sharp knife down the back. Draw. Remove
+the head and feet and then wash and parboil for eight minutes. Now
+flatten well with a rolling pin. Rub with shortening and broil for
+ten minutes. Garnish with bacon. Bacon or ham fat will give the bird a
+delicious flavor.
+
+
+CHICKEN A LA KING
+
+Cut the breast of cooked chicken into one-inch pieces and then place
+one and a half cups of thick sauce in a saucepan and add one cup of
+mushrooms that have been peeled and cut in pieces and then parboiled
+for six minutes in boiling water, and also
+
+  One green pepper, diced fine and parboiled,
+
+Add
+
+  Yolks of two eggs,
+  Juice of one-half lemon,
+  One-quarter teaspoon of mustard,
+  One and one-half teaspoons of salt,
+  One teaspoon of paprika,
+
+in the cream sauce. Also add the prepared chicken, the mushrooms and
+then green pepper. Heat until the boiling point is reached and then
+simmer slowly for ten minutes and serve on toast.
+
+
+BREAST OF GUINEA HEN, TERRAPIN STYLE
+
+Cut the breasts of two cooked guinea hens into one-inch blocks and
+place in a chafing dish and add
+
+  Three cups of thick cream sauce,
+  One well-beaten egg,
+  One-half teaspoon of mustard,
+  One teaspoon of salt,
+  One teaspoon of paprika,
+  One large onion chopped very fine,
+  Three tablespoons of finely chopped parsley,
+  Juice of one large lemon,
+  Grated rind of one-half lemon.
+
+Stir to mix thoroughly and add the prepared breasts of the guinea hens
+and heat slowly until very hot. Serve on toasted waffles.
+
+
+GUINEA HEN--POT PIE
+
+Draw and singe the pair of guinea hens, removing the wings, thighs and
+legs and leaving the breast whole. Break the back of the carcass and
+then place in a deep saucepan and add seven cups of boiling water and
+steam slowly until tender. Add
+
+  A piece of carrot,
+  One small onion,
+  One branch of celery
+
+for flavoring and then lift and set the thighs and breast aside for
+future use. Pick the meat from the back of the carcass and add to two
+and one-half cups of the stock. Season and thicken slightly. Now place
+the legs and wings in a casserole dish and add
+
+  One cup of peas,
+  The prepared gravy,
+  Four boiled onions.
+
+Cover with a crust of plain pastry and bake in a moderate oven for
+thirty minutes.
+
+
+FRICASSEE CHICKEN
+
+Draw and singe and cut the chicken. Wash and place in a deep saucepan
+and cover with boiling water. Bring to a boil and add
+
+  One onion,
+  One small carrot,
+  Two branches of celery.
+
+Cook slowly until tender and then thicken the gravy. Dumplings may be
+added if desired.
+
+
+ROAST CHICKEN, SPLIT STYLE
+
+Prepare the chicken as for roasting. Do not fill. Rub well with
+shortening and then pat in plenty of flour. Place in a roasting pan
+and roast until tender; baste frequently with hot water.
+
+
+ROAST DUCK
+
+Singe and draw the duck and then remove the neck and add to the
+giblets and cook until tender. Wash and then drain the duck. Now
+prepare a filling by soaking sufficient stale bread in cold water.
+When pressed dry it will measure two and one-half cups. Rub through a
+sieve. Now place five tablespoons of shortening in a saucepan and add
+
+  One cup of chopped onion,
+  One green pepper, chopped fine,
+  The prepared bread,
+  Three tablespoons of finely chopped parsley,
+  One level teaspoon of thyme.
+
+Cook slowly, turning frequently until the onions are tender, adding
+more shortening if necessary to prevent the mixture from sticking to
+the pan. Then season with salt and pepper. Cook and then fill into
+the duck. Dust with flour and then roast in a moderate oven, allowing
+thirty minutes for the duck to start cooking and twenty minutes to the
+pound.
+
+
+MACARONI
+
+Macaroni is to the Italian cook the starchy content of the meal;
+just as the Irish and sweet potato are our common starchy foods. The
+thrifty Italian and French housewifes have found that by addition of
+meat, cheese and eggs for flavoring, they can serve their families
+substantial and attractive foods at a minimum cost.
+
+The average American consumer of pastes and macaroni has no idea of
+the number of styles or forms--of which there are over a hundred--into
+which this wheat product is made. They range from the lasagnes, which
+are the short, flat pieces one and two inches wide, cut and frequently
+moulded by hand, to the fideline, which are the long, thin threads,
+the finest of which are many times smaller than vermicelli. Between
+these two extremes there is a great variety, which includes the
+alphabet and many fancy designs.
+
+
+MACARONI MILIEUSE
+
+Wipe with damp cloth and cut in one-inch blocks one pound of shin
+beef. Roll in flour and brown quickly in hot fat. Place in a deep
+saucepan and add
+
+  Three pints of cold water,
+  Two onions cut fine,
+  One medium-sized carrot cut in dice.
+
+Bring to a boil and cook gently until the meat is tender. Now add
+
+  One-half cup of tomato aux fines herbes,
+  Two teaspoons of salt,
+  One and one-half teaspoons of paprika,
+  Six ounces of prepared macaroni.
+
+Bring this mixture to a boil and then cook until the macaroni is
+well heated. Pour on a large platter and garnish with finely chopped
+parsley.
+
+
+TO PREPARE MACARONI
+
+The macaroni may be broken into pieces one and one-half inches long,
+or it may be cooked whole. In all recipes the macaroni must first be
+prepared as follows:
+
+Grease the bottom of a deep saucepan and then add two quarts of
+boiling water. Let boil for two minutes and then add the macaroni.
+Stir for a few minutes and then cook for fifteen minutes. Turn into a
+colander and drain. Then blanch under the running cold water for three
+minutes. Let drain. It is now ready to use in any number of ways.
+Greasing the saucepan prevents the macaroni from sticking to the
+bottom, while it is cooking.
+
+The Italian prepares a seasoning as follows:
+
+  Wash two leeks,
+  Six branches of parsley,
+  Two green or red peppers,
+  Four branches of celery.
+
+Pare
+
+  Six onions,
+  Tiny bit of garlic.
+
+Place in a chopping bowl and chop very fine. Now place in one-half cup
+of vegetable cooking oil in a saucepan and add the vegetables. Cook
+slowly until soft and then add one small can of tomato paste. Blend
+well and then pour in a bowl or jar and set in a cool place. This
+mixture will keep in the refrigerator or in a cool place for one week
+in summer time and from ten to twelve days in winter. This mixture is
+called tomato aux fine herbes.
+
+Small portions of meat that would be insufficient to serve alone can
+be utilized in making these dishes. When making gravy, prepare enough
+so that a cup or more may be set aside to use in the macaroni dishes.
+Bones, gristle and meat joints left on the serving platter may all
+be made into stock, from which the various gravies can be made.
+The Italian cook uses a small piece of meat for flavoring, usually
+chopping it in small pieces.
+
+
+MACARONI CUSTARD
+
+Place in a saucepan
+
+  Two cups of milk,
+  One and one-half cups of water,
+  Six level tablespoons of cornstarch.
+
+Dissolve the starch in the water and add the milk. Bring to a boil and
+cook for five minutes. Remove from the fire and add
+
+  Yolks of two eggs,
+  One cup of sugar,
+  One and one-half teaspoons of vanilla.
+
+Beat to mix and then pour over six ounces of macaroni prepared as
+given in the method for preparation. Add one-half cup of raisins and
+then bake in a moderate oven for twenty-five minutes. Place the whites
+of two eggs in a bowl and add one glass of jelly. Beat until the
+mixture holds its shape; then pile on top of pudding.
+
+
+MACARONI AU GRATIN
+
+Cook one-half pound of macaroni as given in the method of preparing.
+Place in a baking dish and then make three cups of cream sauce, using
+
+  One and one-half cups of milk,
+  One and one-half cups of clear stock,
+  One-half cup of flour.
+
+Blend well and then pour over the macaroni. Sprinkle the top with
+fine bread crumbs and grated cheese and bake in a moderate oven for
+twenty-five minutes.
+
+
+POTATOES
+
+This nutritious tuber is said to have saved the Irish people from
+famine, and it is fitting that this variety of potato should bear
+that name. The potato was unknown to Europe before the venturesome
+expedition of the fifteenth century to the Americas, where it was
+found to be used freely by the natives of both continents.
+
+Frequently it has been said that the potato competes with bread as
+the staff of life, because its use is almost universal. There are more
+than thirty-five varieties of potato and although it is affected by
+soil and climate, the sandy soil necessary for its successful growth
+is found in almost every country.
+
+The housewife should understand its food value. The average analysis
+of the white potato is as follows:
+
+Sixty-two per cent. water, 2 per cent. protein, 1 per cent. fat, 4 per
+cent. carbohydrates (starch and sugar), 20 per cent. waste and 1 per
+cent. mineral ash.
+
+The proportion of water found in the potato depends largely upon the
+soil in which it is grown. The small protein content is offset by its
+large carbohydrates (starch and sugar) content.
+
+
+POTATO CAKES
+
+Cook three large potatoes and then peel and mash fine. Measure and
+place two cups of mashed potatoes in a mixing bowl and add
+
+  Two cups of flour,
+  One teaspoon of salt,
+  Four teaspoons of baking powder,
+  One egg,
+  Four tablespoons of milk.
+
+Mix to a smooth dough and then roll out one-half inch thick and cut
+and brush the tops with milk. Bake in a hot oven for eighteen minutes.
+
+
+POTATO DISHES
+
+One of the best forms of serving this tuber is to roast the potato in
+the ashes. Few will realize how delicious it can be. Wrap the potato
+in wax paper and then cover with coals and roast about one hour.
+
+Next to this method comes the baked potato. Wash and dry medium-sized
+potatoes and then rub well with shortening and place in the oven and
+bake for thirty-five minutes for small potatoes and fifty minutes
+to one hour for large ones. Greasing the potato well before baking
+prevents a hard crust from forming and permits the entire contents of
+the mealy sack to be eaten. Boiling potatoes in their jackets causes
+the potato to lose about 2 per cent. of its nutritive value, while
+peeling before cooking causes a loss of 14 per cent. If necessary to
+peel, use a sharp knife and removed the very thinnest portion of the
+skin; scraping new potatoes is better than peeling them.
+
+
+O'BRIEN POTATOES
+
+Pare and then cut in thin slices five potatoes that have been
+boiled in their jackets. Mince sufficient onions, fine, to measure
+three-quarters of a cup. Chop fine two green peppers. Parboil
+onions and peppers until tender and then drain well. Now heat three
+tablespoons of shortening in a frying pan until very hot and then add
+the potatoes and let brown. Fold over and brown again. Keep turning
+over until the potatoes are well browned and then add the prepared
+onions and peppers. Cook slowly for five minutes and then turn on a
+hot platter and garnish with finely chopped parsley.
+
+
+BOILED POTATOES
+
+To cook potatoes, either in jackets or pared: Cover with boiling
+water, cook until tender. Season; now cover closely with clean cloth
+to absorb moisture and the potato will be mealy.
+
+
+GRILLED POTATOES
+
+Wash and pare large old potatoes and then cut into thin slices,
+cutting the full width of the potato. This means that you are to cut a
+thin slice of raw potato that will cover your hand. Place on a shallow
+baking dish and brush with shortening. Place in the broiler and broil
+until nicely browned, then place in the oven for five minutes.
+
+
+MOUNTAIN BUTTERMILK RYE MUFFINS
+
+Place in a mixing bowl
+
+  One and one-half cups of buttermilk,
+  One teaspoon of baking soda,
+  Four tablespoons of shortening,
+  Six tablespoons of syrup,
+  One egg.
+
+Beat to mix and then add
+
+  Two and one-half cups of rye flour,
+  One teaspoon of baking powder.
+
+Beat to thoroughly mix and then pour into well-greased and floured
+muffin pans, and bake for thirty minutes in a moderate oven. When
+cold the muffins that are left over may be split and toasted and then
+spread with mountain sweet-spiced jam.
+
+
+IF NECESSARY TO KEEP MEAT THREE OR FOUR DAYS
+
+Much sickness that is described as ptomaine poisoning is usually
+caused by carelessness. If for any reason meat must be kept several
+days after it is purchased, it may be cared for in the following
+manner:
+
+Place
+
+  Three-quarters cup of salt in a saucepan
+
+And add
+
+  Three and one-half cups of water,
+  One bay leaf,
+  One-half teaspoon of saltpeter.
+
+Bring to a boil and cool. Place the meat in a china bowl or a wooden
+bucket and pour the brine over it. Now place a plate on top of the
+meat and weigh down with an old flatiron and heavy stone. Turn the
+meat every other day.
+
+This meat will keep for one week. This method is suitable for mutton,
+beef or pork. For lamb or chicken place in a saucepan and add
+
+  One-half carrot,
+  One onion,
+  Sufficient boiling water to partially cover same.
+
+Cook, keeping pan closely covered, for ten minutes to the pound. Cool
+before placing in the ice box. If it is necessary to keep the meat
+only until the next day, mince fine two onions and add
+
+  Four tablespoons of salt,
+  One tablespoon of pepper.
+
+Mix thoroughly and then rub the meat thoroughly with this mixture.
+Meat may be kept in the ordinary ice box that holds seventy-five
+pounds of ice for two days in the hottest weather in the following
+manner: Wipe the meat with a dry cloth and cover with a wax or
+parchment paper, and then hang from a hook in the lower part of the
+refrigerator, directly under the ice chamber if possible. The hooks
+are shaped like the letter S, sharply pointed at both ends and they
+may be purchased or made by any hardware dealer.
+
+Meat allowed to lie on a platter soon loses its nutritious qualities
+with the escaping of the juices.
+
+
+FILLET OF BEEF
+
+Have the butcher trim the fillet into shape and then lard it with salt
+pork. Dust lightly with flour and then place on a rack in the roasting
+pan and place in a hot oven, basting every ten minutes. Cook, allowing
+the meat one-half hour to become thoroughly heated and to start
+cooking; then allow twelve minutes for every pound. This cut is the
+choicest of the entire cattle and is without a single ounce of waste.
+It is delicious either hot or cold.
+
+
+WELSH CHEESE PUDDING
+
+  Five ounces of grated cheese,
+  One cup of bread crumbs,
+  One cup of flour,
+  One and one-half teaspoons of salt,
+  One teaspoon of white pepper,
+  One teaspoon of paprika,
+  One tablespoon of Worcestershire sauce,
+  One tablespoon of baking powder,
+  Four tablespoons of grated onions,
+  One egg,
+  One cup of milk.
+
+Beat to thoroughly mix and then pour in moulds or prepared pudding
+cloth and boil for one and three-quarters hours. Serve either hot or
+cold. To serve hot, use the following sauce:
+
+Place in a saucepan
+
+  One cup of milk,
+  Two tablespoons of cornstarch.
+
+Dissolve the starch in the milk and bring to a boil. Cook for five
+minutes and then add
+
+  One well-beaten egg,
+  One teaspoon of salt,
+  Two teaspoons of paprika,
+  Juice of one-half lemon.
+
+Beat hard to mix and then serve. This dish will replace meat and be
+sufficient for a family of four or five.
+
+
+MEAL PUDDING
+
+Place one quart of milk in a saucepan and bring to a boil; then add
+three-quarters cup of fine cornmeal. Stir until thick, and cook slowly
+for ten minutes and then add
+
+  One cup of sweet spiced jam,
+  One cup of syrup,
+  One-half cup of sugar,
+  One-half teaspoon of nutmeg.
+
+Beat to mix and then pour into a baking pan and bake slowly for
+three-quarters of an hour. Cool and then serve with plain cream.
+
+
+HOW TO COOK CORN BEEF
+
+Wash the beef in cold water and then place in a saucepan and cover
+with cold water. Bring to a boil and turn into a colander, and let
+cold water run on the meat. Place a saucepan on the stove and fill
+with boiling water, and add
+
+  One carrot, cut in dice,
+  Two onions, with one clove stuck in each onion,
+  One bay leaf and,
+  The meat.
+
+Bring to a boil and cook slowly, allowing the meat to cook thirty
+minutes to start and then twenty minutes to the pound, gross weight.
+Then remove the saucepan from the fire when the meat is cooked and
+allow the meat to cool in the liquid, with the lid removed. When cool,
+remove and place at once in the ice box. Serve cold.
+
+Mutton may be corned like beef. The shoulder makes a delicious
+economical cut. Have the butcher bone the meat, but do not roll. Put
+in a pickle for six days. Remove and wash and then tie securely, and
+cook in the same manner as for corned beef.
+
+
+OLD PHILADELPHIA STEWED KIDNEY
+
+Wash and dry the kidney and cut into inch pieces; put on to boil in
+a pot of cold water; as soon as boiling point is reached, remove from
+the fire, turn in colander and drain, rinse in cold water and dry.
+Dust lightly with flour; put three tablespoons of shortening in a pot;
+when hot toss in the kidney, browning carefully; then add two cups
+of water, which must be boiling, and cook until the kidney is tender.
+Then season with salt and pepper, five tablespoons of catsup, three
+tablespoons of vinegar; add one tablespoon each of grated onion and
+fine chopped parsley. Serve on toast for breakfast.
+
+
+MEAT PUDDINGS
+
+Put sufficient cold meat through the chopper to measure three-quarters
+of a cup. Place in a mixing bowl and add
+
+  One cup of cold boiled rice,
+  One small onion, grated,
+  One green pepper, chopped fine,
+  Two teaspoons of salt,
+  One teaspoon of paprika,
+  Two teaspoons of garlic vinegar,
+  One-half teaspoon of thyme,
+  One egg,
+  Five tablespoons of cold stock, water or gravy.
+
+Mix thoroughly and then grease and flour the custard cups and fill
+a little better than just one-half full. Spread the top smoothly and
+place in a pan containing water, and then bake for forty minutes in a
+moderate oven. Unmould and cover with either cream or brown sauce.
+
+
+CORN PUDDING
+
+Place in a mixing bowl
+
+  One can of crushed corn,
+  One cup of prepared bread,
+  Two eggs,
+  One-half cup of milk,
+  One onion, grated,
+  Four tablespoons of finely minced parsley,
+  Two teaspoons of salt,
+  One teaspoon of paprika.
+
+Mix well and then pour in the prepared custard cups. Set cups in a pan
+of warm water and bake for thirty-five minutes in a moderate oven.
+
+To prepare the bread:
+
+Soak the stale bread in hot water and place in cloth and squeeze dry.
+
+To prepare the cups:
+
+Grease well and then dust with bread crumbs.
+
+
+SALT CHOWDER
+
+Mince fine four ounces of salt pork or bacon. Place in a deep kettle
+and add
+
+  One cup of chopped onions,
+  One-half cup of chopped sweet red peppers,
+  One cup of chopped tomatoes.
+
+Cook slowly for ten minutes and then add one pound of fish, bones and
+skin removed, fish cut in one-inch blocks.
+
+  Six large clams cut in pieces,
+  Two cups of water.
+
+Cover closely and then boil for twenty minutes. Now add
+
+  One teaspoon of sweet marjoram,
+  One-quarter teaspoon of thyme,
+  Two and one-half cups of cream sauce,
+  One cup of cooked peas,
+  One cup of cooked lima beans,
+  One-half cup finely chopped parsley,
+  Two tablespoons of butter,
+  One tablespoon of salt,
+  One and one-half teaspoons of pepper.
+
+Heat until scalding and then serve.
+
+
+STEAMED SALT OYSTERS OR CLAMS
+
+Place the salt oysters or clams in a large dishpan and cover with
+plenty of cold water. Scrub clean with a stiff brush. Now place a
+colander in a deep scaucepan and add one quart of boiling water. Fill
+the colander with salt oysters or clams and steam until they open
+their mouths. Place one dozen of the steamed salt oysters or clams
+in a deep soup plate and serve with a small saucer of melted butter.
+Serve a small cup of the salt oyster or clam liquid, left in the
+saucepan after steaming the bivalves, with them.
+
+
+CLAM FRITTERS--RED RIVER BOATHOUSE STYLE
+
+Mince one dozen large clams fine and then drain free of the liquid.
+Measure the liquid and add sufficient milk to measure one and one-half
+cups. Place in a bowl and add
+
+  One egg,
+  Two teaspoons of salt,
+  One teaspoon of paprika,
+  Two tablespoons of grated onion,
+  Four tablespoons of finely chopped parsley,
+  One tablespoon of shortening,
+  One teaspoon of sugar,
+  The minced clams,
+  Two cups of sifted flour,
+  Four level teaspoons of baking powder.
+
+Beat hard and then fry in very hot fat in shallow pan.
+
+
+DEVILED CLAMS
+
+Place in a saucepan
+
+  One-half cup of clam juice,
+  One-half cup of milk,
+  Five tablespoons of flour.
+
+Stir to dissolve and then bring to a boil and cook for five minutes.
+Now add
+
+  Six clams minced fine,
+  One tablespoon of grated onion,
+  Four tablespoons of finely minced parsley,
+  One-quarter teaspoon of mustard,
+  One-half teaspoon of paprika,
+  One teaspoon of salt,
+  Six tablespoons of bread crumbs.
+
+Mix thoroughly and then fill into well-cleaned clam shells, rounding
+up on top. Dust with flour and then coat with beaten egg and then
+cover, patting well, with fine crumbs. Fry until golden brown in hot
+fat.
+
+
+CLAM FRITTERS
+
+Mince six clams fine and then place in a bowl and add sufficient milk
+to the clam juice to make one and one-half cups. Pour over minced
+clams and add
+
+  Two and one-quarter cups of flour,
+  One and one-half teaspoons of salt,
+  One-half teaspoon of pepper,
+  One well-beaten egg,
+  Two tablespoons of baking powder (level),
+  One tablespoon of grated onion,
+  Three tablespoons of finely minced parsley.
+
+Beat to a smooth batter and then fry in deep fat.
+
+
+CLAM COCKTAIL
+
+Use four cherrystone clams for each service. Prepare a cocktail sauce
+as follows:
+
+  One cup of canned tomatoes,
+  One leek, chopped fine,
+  One onion, chopped fine,
+  Pinch of thyme,
+  Pinch of cloves,
+  One-half teaspoon of mustard,
+  One-half cup of water.
+
+Cook for fifteen minutes, cool and then rub through a sieve and add
+
+  One and one-half teaspoons of salt,
+  One teaspoon of paprika,
+  One tablespoon of Worcestershire sauce.
+
+Mix and then divide into four portions.
+
+
+CLAMS
+
+Clams may be served and cooked in a manner similar to oysters.
+
+
+BAKED HAM
+
+Place a four and one-half to five-pound cut from the butt end of the
+ham in the fireless cooker overnight. In the morning remove the skin
+and then pat into the fat part of the ham
+
+  Five tablespoons of brown sugar,
+  One teaspoon of cinnamon,
+  Three-quarters teaspoon of allspice.
+
+Place in a hot oven and bake for forty minutes. Baste every ten
+minutes with
+
+  Six tablespoons of vinegar,
+  Three-quarters tablespoon of boiling water.
+
+Use the liquid in the pan, after baking the ham for making gravy, by
+browning three tablespoons of flour, then adding the liquid left in
+the pan and sufficient boiling water to make one and one-quarter cups
+of gravy. Season.
+
+
+HAM LOAF
+
+Chop the left-over ham very fine. Measure and add to one and one-half
+cups
+
+  One and one-half cups of cold cooked oatmeal,
+  Two onions, grated,
+  One teaspoon of paprika,
+  One-half cup of bread crumbs,
+  One cup of cream sauce,
+  One tablespoon of Worcestershire sauce.
+
+Mix and then pour into well-greased loaf-shaped pan and then place
+this pan in a larger one containing warm water. Bake for forty minutes
+in a moderate oven. Serve with hot tomato sauce.
+
+
+ENGLISH HAM PIE
+
+Cut the remainder of the fresh baked ham into neat pieces, laying
+aside all the small bits. Pare and cut in dice sufficient potatoes to
+measure one quart. Chop fine sufficient onions to measure one cupful.
+Place the potatoes and onions in a saucepan and add sufficient boiling
+water to cover. Cook until tender and then drain. Now prepare a pastry
+as follows: Place
+
+  Two cups of flour,
+  One teaspoon of salt,
+  Two teaspoons of baking powder.
+
+in a bowl. Sift and then rub in six tablespoons of shortening. Mix
+with one-half cup of ice-cold water. Roll out and then line a shallow
+pan with pastry. Place a layer of potatoes and onions and then a layer
+of the meat. Season well and cover the meat with a second layer of the
+potatoes. Season and then add two cups of highly seasoned gravy.
+Place top crust in position and fasten the edges tightly by pinching
+together firmly. Brush the pastry with cold water and then bake one
+hour in a slow oven.
+
+
+CHEESE LOAF
+
+  Three cups of fine bread crumbs,
+  One and one-half cups of cottage cheese,
+  One and one-half cups of very thick cream sauce,
+  One large onion, minced fine,
+  One and one-half teaspoons of salt,
+  One teaspoon of paprika,
+  One teaspoon of Worcestershire sauce.
+
+Mix thoroughly and then mould into shape. Pack into well-greased pan
+and set this pan in a large bake pan, with hot water to one-quarter of
+the depth of the bake pan. Bake in a moderate oven for fifty minutes.
+
+
+BARBECUE OF BOILED HAM
+
+Cut cold boiled ham into very thin slices and then place in a chafing
+dish and add
+
+  One-half glass of currant jelly,
+  Three tablespoons of vinegar,
+  Four tablespoons of water,
+  One-half teaspoon of Worcestershire sauce,
+  One-quarter teaspoon of paprika.
+
+Heat until very hot, and then serve on toast.
+
+
+HEAD CHEESE
+
+Have the butcher clean and crack a young pig's head. Wash well and put
+on to cook in a pot large enough to have the water completely cover
+the head. Cook until the meat leaves the bones, skimming carefully.
+When cooked lift pot from the fire and take the meat from the pot.
+Chop fine, seasoning with salt and pepper and one tablespoon of
+poultry seasoning; mix thoroughly; put a clean cloth in the colander
+and put in the cheese; cover with another cloth; place a plate on top
+and weight down with a flat-iron.
+
+
+ITALIAN CANAPE
+
+Mince fine
+
+  One green pepper,
+  One medium sized onion,
+  One leek,
+  Four branches of parsley,
+  One tomato.
+
+Now place four tablespoons of shortening in a saucepan and add the
+vegetables. Cook slowly until tender and then add
+
+  Five tablespoons of grated cheese,
+  One teaspoon of salt,
+  One teaspoon of paprika.
+
+Mix thoroughly and then spread on thin slices of toast. Garnish with
+sliced stuffed olives and dust with paprika.
+
+
+CHEESE SAUCE
+
+  One cup of water,
+  One cup of milk,
+  Five level tablespoons of flour.
+
+Dissolve the flour in milk and water; bring to a boil; cook slowly for
+ten minutes; now add
+
+  One teaspoon of salt,
+  One teaspoon of pepper,
+  One well-beaten egg,
+  One-half cup grated cheese.
+
+
+WELSH RAREBIT
+
+Cut one-half pound cheese very fine and then place in a saucepan and
+add
+
+  One-half teaspoon of mustard,
+  One teaspoon of grated onion,
+  Two well-beaten eggs,
+  One tablespoon of Worcestershire sauce.
+
+Stir until well creamed and free from lumps and then pour over slices
+of toast. Sprinkle lightly with paprika and serve.
+
+
+CHELSEA RABBIT
+
+Cut one pound of cheese into small bits and then place two tablespoons
+of butter in a chafing dish and add
+
+  One onion, cut fine,
+  One cup of thick tomato pulp, pressed through a fine sieve,
+  One tablespoon of Worcestershire sauce,
+  One and one-half teaspoons of salt,
+  One and one-half teaspoons of paprika.
+
+Cook until the onion is soft and then add cheese and stir until the
+cheese is melted and the mixture well blended. This will serve from
+six to eight persons.
+
+
+CHEESE CANAPE
+
+Place in a bowl
+
+  Three tablespoons of grated cheese,
+  One tablespoon of minced parsley,
+  One-quarter teaspoon of salt,
+  One-half teaspoon of paprika,
+  One tablespoon of butter.
+
+Mix to a paste and then spread on a thin triangle of bread. Dust
+lightly with paprika.
+
+
+TOMATO CANAPE
+
+Cut the tomatoes into very thin slices and then place on a plate and
+season with salt and pepper. Now place on a plate
+
+  One tablespoon of butter,
+  One-half teaspoon of mustard,
+  One-quarter teaspoon of paprika,
+  One tablespoon of parsley.
+
+Work to a nice smooth paste and then spread lightly over the tomatoes.
+Place on a small round cracker and garnish with a slice of hard-boiled
+egg.
+
+
+LA BRETE CANAPE
+
+Pick the fish from the backbone of a cooked mackerel, adding any
+left-over portions. There need be only about two tablespoons. Rub the
+fish through a sieve and add
+
+  One small onion, grated,
+  One-half teaspoon of mustard,
+  One-half teaspoon of paprika,
+  One and one-half tablespoons of butter.
+
+Work to a paste and then spread on thin toasted strips of bread.
+
+
+BOHEMIAN RELISH
+
+Place on a bread and butter plate
+
+  Two slices of salomi sausage,
+  One radish,
+  One tablespoon of prepared scallion,
+  One thin slice of tomato.
+
+To prepare the scallions chop fine and add
+
+  Six tablespoons of mayonnaise dressing,
+  One tablespoon of vinegar.
+
+Mix thoroughly and then serve.
+
+
+ITALIAN CANAPE
+
+  Two branches of parsley,
+  One small onion,
+  One-half green pepper.
+
+Mince fine and then cook until soft, taking care not to brown, in two
+tablespoons of salad oil. Now toast thin slices of cornbread slightly
+and spread with this mixture. Sprinkle with grated cheese and paprika.
+
+
+CANAPE A LA MODE
+
+Flake into bits two tablespoons of the mackerel left from breakfast,
+and then place on a dish and add
+
+  Three tablespoons of mayonnaise dressing,
+  One teaspoon of paprika,
+  One tablespoon of finely chopped parsley.
+
+Mix to a smooth paste and then spread on triangles of toasted bread.
+Garnish with parsley.
+
+
+FRIED PIGS FEET
+
+Have the butcher crack the feet; wash and put into a pot of boiling
+water to cook. Cook gently until they separate easily from the joints;
+lift from the water, and set to cool. When cold divide in portions,
+dip in egg and cracker-dust and fry in boiling hot lard. Serve with
+coleslaw or chow-chow.
+
+
+MINCEMEAT
+
+During the Xmas holidays open house was kept by the barons and knights
+of the early days. Great festivities and merrymaking was the order
+of the time. The great fête took place on Xmas day. On that day
+the mistresses of the households vied with each other in a friendly
+rivalry with their dishes of mutton pie.
+
+The mutton pie, as it was known in 1596, is the mince pie of to-day.
+It was also known by the name of Xmas pie or shredds. In Herrick's
+time it was considered vitally important to put an armed guard to
+watch the Xmas pies, lest some sweet-toothed rascal purloin them and
+then there would be no pies to grace the feast. As ever in warring
+lands, food commodities were scarce and expensive and accordingly
+considered a great luxury.
+
+
+MINCEMEAT
+
+Mincemeat may now be prepared for the holidays; and if kept in a cool
+place it will have sufficient time to blend and ripen. Here are some
+inexpensive recipes:
+
+  One-half cup of suet,
+  One-half cup of grated carrot,
+  Six cups of apples, chopped fine,
+  Two cups of raisins, chopped,
+  One-half cup of cooked meat, chopped fine,
+  One-half cup of citron, chopped fine,
+  One-half cup of orange peel, chopped fine,
+  Two tablespoons of cinnamon,
+  One-half tablespoon of nutmeg,
+  One-half tablespoon of cloves,
+  One and one-half cups of molasses,
+  One cup of boiled cider.
+
+Mix in the order given. Pack into a bowl or crock. Cover closely and
+then set in a cool place to ripen. Cold left-over meat may be used.
+
+
+NEW ENGLAND MINCEMEAT
+
+Place one-half pound of hamburg steak in a saucepan and add one cup
+of cider. Cook for fifteen minutes; then remove from the saucepan and
+place in a large bowl and add
+
+  Six ounces shredded suet,
+  One-half pound currants,
+  One-half pound of raisins,
+  Two pounds of minced apples,
+  Four ounces of minced citron,
+  Four ounces of minced orange peel,
+  Four ounces of minced lemon peel,
+  Two tablespoons of cinnamon,
+  One tablespoon of allspice,
+  Three-fourths of tablespoon of cloves,
+  Two and one-half cups of syrup,
+  One cup of boiled cider.
+
+Mix in the order given, then pack in glass or crock. Cover closely and
+then set in a cool place to ripen.
+
+
+ORANGE MINCEMEAT
+
+Squeeze the juice of three oranges. Place the peel in a saucepan of
+cold water. Cook until tender. Drain and then pour through the food
+chopper. Place in a bowl and add
+
+  Six cups of apples, chopped moderately fine,
+  One cup of suet, chopped fine,
+  One cup of raisins, chopped fine,
+  One cup of evaporated peaches, chopped fine,
+  One cup of evaporated apricots, chopped fine,
+  One-half cup of citron, chopped fine,
+  One cup of grated carrot,
+  Two tablespoons of cinnamon,
+  One-half tablespoon of allspice,
+  One-half tablespoon of mace,
+  One-half tablespoon of ginger,
+  One-half tablespoon of cloves,
+  Two cups of molasses,
+  One cup of boiled cider.
+
+Mix in the order given and then pack in a large bowl or crock or stone
+pot. Cover closely and then put in a cool place for ten days to ripen.
+
+
+GREEN TOMATO AND APPLE MINCE
+
+Place one quart of green tomatoes chopped fine in a colander. Cover
+with two tablespoons of salt. Let drain for two hours. Place in a
+saucepan and add
+
+  One cup of syrup,
+  One cup of cider.
+
+Cook gently for one-half hour; now pour into a bowl and add
+
+  Three-fourths of a cup of shredded suet,
+  Five cups of apples, chopped,
+  One carrot, grated fine,
+  Two cups of raisins, chopped fine,
+  Two cups of dates, chopped fine,
+  One-half cup of figs, chopped fine,
+  One-half cup of peanuts, chopped fine,
+  One and one-half tablespoons of cinnamon,
+  One-half tablespoon of cloves,
+  One-half tablespoon of nutmeg,
+  One-half tablespoon of ginger,
+  One and one-half cups of molasses,
+  One cup of boiled cider.
+
+Mix in the order given; then store as directed in the preceding
+recipes. Do not peel the apples. When putting the suet, raisins and
+dried fruit through the food chopper, add a dried crust of bread to
+prevent clogging.
+
+
+EGGS
+
+The similarity in the proportion of the shell, yolk and white of eggs
+in the chicken eggs is that the shell averages about one-tenth, the
+yolk about three-fourths and the white about four-tenths. The shell
+alone is counted as waste. The white contains about six-eighths
+water, the solids of the white are virtually all nitrogenous matter or
+protein. The yolk contains about one-half water and one-third fat, and
+the balance is of nitrogenous matter or protein.
+
+Newly laid or fresh eggs have a semi-transparent uniform, pale pinkish
+tint; the shell contains a very small air chamber, which separates
+the skin and shell of the egg and is filled with air. This chamber
+increases with the age of the egg.
+
+Eggs when cooked at a low temperature are delicate and easy to
+digest, and they can be used for invalids, and persons with a delicate
+digestion.
+
+
+HOW TO COOK EGGS
+
+Eggs boiled are eggs spoiled; the physicians tell us that hard-boiled
+eggs require three and a half hours to digest. Keep this in mind when
+cooking eggs. Water boils at a temperature of 212 degrees Fahrenheit.
+Eggs should be cooked at a temperature between 165 and 185 degrees
+Fahrenheit.
+
+Place water in a saucepan and bring to a boil; boil for three minutes
+and add the eggs. Place on the back of the stove and let the eggs
+stand for eight minutes for a very soft boil and twenty-five minutes
+for hard boiled. The water should be kept hot--that is, just below the
+boiling point.
+
+
+FRIED EGGS
+
+Place the fat in the pan and heat until very hot and then place where
+the pan will maintain this heat without getting any hotter; if you use
+the gas turn down the burner. Add the eggs. Let them cook very slowly
+until set and then turn if desired. Eggs cooked in this way will not
+absorb the fat and will be tender and delicate, and not have a crust
+of crisped egg around the edge.
+
+
+EGGS CARTHEOTH
+
+Tomatoes, peppers and pimentoes are generally used for this dish.
+Prepare the tomatoes or peppers by cutting a slice from the top and
+then hollowing out the centers. Break in an egg and then season with
+salt and pepper and a little finely minced parsley. Cover with
+two tablespoons of cream sauce. Place in the oven and bake for ten
+minutes. Finely minced ham or bacon may be sprinkled over the egg
+before adding the cream sauce.
+
+Cold cooked or left-over vegetables, such as corn, peas, asparagus,
+onions or cauliflower, may be used also. Cold boiled potatoes, beets,
+turnips, etc., may be made to do duty in place of tomatoes, peppers or
+pimentos for the sake of variety. Serve with a thick, highly seasoned
+sauce.
+
+
+POACHED EGGS
+
+To prepare poached eggs place water in a saucepan and add one
+tablespoon of vinegar to each pint of water. Bring to a boil and then
+open the egg on a saucer and slide into the boiling water, let simmer
+slowly until it forms and then lift with a skimmer on to a napkin to
+drain. Then roll gently on a slice of buttered toast.
+
+If you have any old-fashioned muffin rings place them flat in the
+bottom of the saucepan and then pour the eggs in and poach. Or you may
+use any of the poachers, that are sold in any of the house-furnishing
+stores.
+
+
+OMELET
+
+Plain and fluffy omelets are cooked in the same manner as the fried
+eggs.
+
+
+PLAIN OMELET
+
+Place three tablespoons of shortening in a frying pan and then, while
+heating, place the three eggs in a bowl and add
+
+  One tablespoon of milk,
+  One tablespoon of water.
+
+Beat with a fork to thoroughly mix and then, when the pan is smoking
+hot, turn in the mixture. Then place where the omelet will cook very
+slowly. Season and then turn and fold and roll, turning on a hot
+platter.
+
+
+SPANISH OMELET
+
+Use the fluffy omelet recipe and then chop fine two medium-sized
+tomatoes, drain free from the moisture and add one medium-sized onion
+and four large olives, chopped fine. Place in a small pan with one
+tablespoon of butter to heat. When hot spread over the omelet and then
+fold and roll or place in a hot oven and bake.
+
+
+FLUFFY OMELET
+
+Separate the yolks and whites of three eggs. Place the yolks in a bowl
+and add three tablespoons of milk. Beat to thoroughly mix and then
+beat the whites until very stiff. Cut and fold the yolks into the
+prepared whites and then turn into a pan and cook slowly. Fold and
+roll and turn on a hot platter.
+
+Fried eggs and omelets may be garnished with ham, bacon, parsley,
+finely chopped; pimentos and green peppers.
+
+To make variously flavored omelets, prepare the omelet as for plain
+omelet and then just before the turning and rolling add the desired
+flavoring. Then roll and fold the omelet and turn out on a hot dish.
+Have the filling heated before spreading on the omelet. Left-over
+vegetables and bits of meat may be used in this manner for attractive
+dishes.
+
+
+TIGER-EYE SANDWICHES
+
+Use strictly fresh eggs for this. Separate the white and the yolk and
+keep the yolk in the shell until ready for use. Add a pinch of salt
+to the white and beat until very stiff. Pile in a pyramid on a square
+slice of toast. Make a well in the centre of the white of egg and then
+drop in the yolk. Dust over lightly with paprika and then bake for
+seven minutes in a hot oven.
+
+
+MEASUREMENTS
+
+Many women are familiar with the importance of accurate measurements
+in preparing foods. Others frequently complain of the troubles they
+have with recipes, but what they actually need to know is that we no
+longer live in the days of twenty-five cents a dozen for fresh eggs
+and that the day of thirty cents per pound for creamery butter of
+excellent quality is past.
+
+Gone are the days of plenty when the extravagant cook was the best
+cook. Banish all recipes that call for cups of butter.
+
+From motives of real practical economy, we now use level measurements;
+that means that you first sift your flour into a bowl and then fill
+the measure, using a spoon to fill with and then level the top of the
+measure with a knife. Level measurement means all that lies below the
+edge of the cup or spoon.
+
+The experienced cook with an eye for measurements can gauge the
+amounts, very frequently, to a nicety. While she may sometimes have a
+failure, she will never attribute it to her measure or the method of
+compounding the ingredients; oftentimes she will blame the flour, the
+baking powder or even the oven.
+
+One woman wrote me that she wished to know what the trouble was with
+her cakes. I asked her to give the recipe and she answered that she
+generally used a bowl for measuring and that then she used sugar,
+eggs, butter, flour and enough milk or water to make a batter--there
+was no real definite amounts. When I replied I told her that it was
+the measurements and methods that she used that frequently caused
+a failure. But she was sure that was not the case, for her cake was
+usually good, and it was only once in a while that she had a failure.
+So I had quite a time convincing her that accurate measurements will
+always give the same results and assured success and that she could
+bake the same cake 365 days in the year and not once have a failure.
+
+To-day this woman would not return to the old way of doing her
+cooking, and recently I had a little note from her telling me to let
+the other middle-aged and young housewives, too, know how necessary it
+is to be accurate.
+
+You know it only takes a few minutes longer to measure accurately, and
+then you are able to make that delicious cake without a failure. No
+failures, no waste. Truly, the words of "trusting to luck" should be
+taboo in the efficient woman's kitchen.
+
+The temptation to add just a little more sugar, flour or shortening to
+a recipe with the idea of improving it must be eliminated if you wish
+to cook successfully. When using vegetable oil in place of butter in
+making cakes cut down the quantity of fat fully one-third. Many cake
+recipes contain too much fat.
+
+When the amounts are less than one cup, frequently it is easier to
+measure with a spoon. Remember all measures are level:
+
+  Sixteen tablespoons                  1 cup
+  Eight tablespoons                    1/2 cup
+  Four tablespoons                     1/4 cup
+  Five tablespoons plus one teaspoon   1/3 cup
+
+Sift the flour once before measuring. Standard measuring cups holding
+one-half pint are divided on one side into quarters and on the other
+side into thirds, and they are usually found in all housefurnishing
+stores, and there is a choice of aluminum, glass or tin.
+
+Sets of measuring spoons will save time and trouble. The spoons
+graduate from one-quarter of a teaspoon to one tablespoon, thus making
+accurate measurements for seasoning and flavoring.
+
+A spatula will repay its cost many times over the first month it is
+used. It is possible with this knife to remove every particle of food
+from a mixing bowl.
+
+How can you keep a house without a pair of reliable scales? Do you
+know how much the chicken weighed that you bought on Saturday, and do
+you know how much waste there was; or the weight of the bone in
+the meat that you purchased on Wednesday? Do you ever weigh your
+purchases? Think this over and then buy a good pair of scales and keep
+them in a convenient place.
+
+  List of equivalent measures:--
+    1  salt spoon   1/4 teaspoon
+    3  teaspoons    1 tablespoon
+    3  tablespoons  1 cooking spoon
+    4  tablespoons  1/4 cup
+    8  tablespoons  1/2 cup
+    12 tablespoons  3/4 cup
+    16 tablespoons  1 cup
+    2  cups         1 pint
+    2 pints         1 quart
+    4 quarts        1 gallon
+
+
+DRY MEASURE
+
+  8 quarts                             1 peck
+  2 quarts                             1/4 peck
+  4 quarts                             1/2 peck
+  2  cups granulated sugar             1  pound
+  2-3/4 cups brown sugar               1  pound
+  3-1/2 cups ground coffee             1  pound
+  3  cups of cornstarch                1  pound
+  2  cups of butter                    1  pound
+  2  cups of lard                      1  pound
+  3  cups granulated cornmeal          1  pound
+  3-3/4 cups of rye flour              1  pound
+  3-3/4 cups of graham flour           1  pound
+  3-3/4 cups of unsifted wheat flour   1  pound
+  4  cups of sifted flour              1  pound
+  3-1/2 cups whole wheat flour         1  pound
+  9  cups of bran flour                1  pound
+  2 cups of rice flour                 1  pound
+
+
+ITALIAN DRESSING
+
+  One-half cup of salad oil,
+  Four tablespoons of vinegar,
+  One teaspoon of salt,
+  One teaspoon of paprika,
+  Three tablespoons of grated cheese.
+
+Place in a fruit jar and then shake to blend.
+
+
+SOUR CREAM CUCUMBER DRESSING
+
+Pare and grate one medium-sized cucumber and then sprinkle with one
+teaspoon of salt. Let stand for one hour and then drain, and place
+one cup of sour cream in a bowl. Beat until stiff and add the prepared
+cucumber and
+
+  One teaspoon of mustard,
+  One teaspoon of pepper,
+  Two tablespoons of finely chopped onion,
+  Two tablespoons of finely chopped parsley,
+  Juice of one-half lemon.
+
+Mix well before serving.
+
+
+CREAM CABBAGE
+
+Cut the cabbage fine and then place in cold salted water to crisp.
+Drain well and then add
+
+  One green or red pepper, chopped fine to each quart of
+  cabbage,
+  One tablespoon of mustard seed
+
+and then prepare a dressing as follows:
+
+Place in a soup plate the yolk of one egg, and then add
+
+  One teaspoon of vinegar,
+  One teaspoon of mustard,
+  One teaspoon of sugar,
+  One teaspoon of paprika.
+
+Work with a fork to a smooth thick paste, and then add slowly one-half
+cup of salad oil. When very thick reduce to the desired consistency
+with four tablespoons of evaporated milk and six to eight tablespoons
+of vinegar. Beat with a Dover egg-beater and then pour over the
+cabbage.
+
+
+SALADS
+
+Wash and drain the lettuce and then shred fine, using a pair of sharp
+scissors. Place in a bowl and then chop fine one bunch of scallions
+and a stalk of celery and add to the lettuce. Cover with mayonnaise
+dressing and serve for luncheon with a plate of cream soup. Toast and
+a light dessert will complete this meal.
+
+
+ENGLISH WATER-CRESS SALAD
+
+Cut five strips of bacon in dice and then brown nicely in a frying
+pan. Lift cooked bacon, drain off the fat, leaving only about five
+tablespoons in the pan. Now place in a cup
+
+  One-half teaspoon of mustard,
+  One-half teaspoon of sugar,
+  One teaspoon of salt,
+  One-half teaspoon of paprika,
+  Four tablespoons of vinegar.
+
+Dissolve and pour into the hot fat, bring to a boil and then add the
+cooked bacon. Now place the prepared water-cress in a bowl and pour
+over it the bacon with the prepared dressing. Toss gently to mix and
+then garnish with hard-boiled eggs (sliced).
+
+Corn salad, cabbage, lettuce, romaine and escarolle salads may be used
+in place of the water-cress for variety.
+
+Radishes should be well washed and then allowed to crisp in cold
+water. Split from the tip to the stem end in quarters. Large radishes
+may be peeled and cooked until tender in boiling water and then
+drained and served with a cream, Hollandaise or plain butter sauce for
+variety.
+
+
+OLD ENGLISH MUSTARD DRESSING
+
+  One tablespoon of evaporated milk,
+  One teaspoon of mustard.
+
+Place in a soup plate and blend together, then add one tablespoon of
+oil. Then drop the vinegar, then the oil again until you have used
+
+  Eight tablespoons of salad oil,
+  One tablespoon of vinegar.
+
+Serve on lettuce, cucumbers, meat or fish.
+
+
+RICH BOILED SALAD DRESSING
+
+  One-half cup of water,
+  Three-quarters cup of vinegar,
+  Five tablespoons of cornstarch.
+
+Dissolve the starch in water and bring to a boil. Cook for three
+minutes and then add
+
+  One well-beaten egg,
+  One-half cup of thick cream,
+  One tablespoon of sugar,
+  One teaspoon of salt,
+  One teaspoon of paprika.
+
+Mix the sugar and seasoning with the cream and add the egg; then
+add to the boiling mixture and remove from the fire at once. Beat in
+slowly six tablespoons of salad oil. This will keep in a cool place
+for six weeks.
+
+
+ASPARAGUS VINAIGRETTE
+
+Wash and scrape the asparagus and allow four stalks for each service.
+Trim to remove the pithy end of the stalk and then cook in boiling
+water until tender. Lift and drain well, then place in a dish and
+cover with the following sauce:
+
+  Four tablespoons of salad oil,
+  Two tablespoons of vinegar,
+  One-half tablespoon of grated onion,
+  One-half tablespoon of finely chopped green pepper,
+  One teaspoon of salt,
+  One teaspoon of paprika,
+  One-quarter teaspoon of mustard.
+
+Beat to mix and then set on ice to chill. Serve ice cold on crisp
+lettuce leaves.
+
+
+OTTAWA DRESSING
+
+  One-half cup of catsup,
+  Two large onions grated,
+  One large green pepper, chopped fine,
+  One-half cup of salad oil,
+  Six tablespoons of vinegar,
+  One teaspoon of sugar,
+  One teaspoon of salt,
+  One teaspoon of mustard,
+  One teaspoon of paprika.
+
+Blend spices in vinegar and then beat hard to blend.
+
+
+BALTIMORE DRESSING
+
+  One cup of mayonnaise,
+  One-half cup of well drained canned tomatoes,
+  Two onions, grated fine,
+  One tablespoon of Worcestershire sauce,
+  Two teaspoons of salt,
+  One teaspoon of mustard,
+  One teaspoon of paprika.
+
+Mix thoroughly and then serve ice cold.
+
+
+ASPARAGUS AND CELERY SALAD
+
+Mince sufficient celery very fine to measure one cup. Place in a bowl
+and add
+
+  One medium-sized onion,
+  One green pepper.
+
+Mince very fine and then add
+
+  One-half cup of mayonnaise,
+  One tablespoon of vinegar,
+  One teaspoon of salt,
+  One-half teaspoon of paprika.
+
+Mix and then fill into a nest of crisp lettuce leaves and garnish with
+the tips of canned asparagus.
+
+
+CHEESE DRESSING
+
+  Four tablespoons of grated cheese,
+  One teaspoon of mustard,
+  One teaspoon of paprika,
+  One teaspoon of salt,
+  Eight tablespoons of oil,
+  Four tablespoons of vinegar.
+
+Place in a bowl and blend well together.
+
+
+DEVILED EGG SALAD
+
+Hard boil two eggs and then remove the shells and cut open the length
+of the egg. Remove the yolks and then rub through a fine sieve and add
+
+  One-half teaspoon of mustard,
+  One-quarter teaspoon of paprika,
+  One teaspoon of grated onion,
+  One teaspoon of finely minced parsley,
+  One-half teaspoon of salt,
+  Three tablespoons of mayonnaise.
+
+Mix well and then form into balls, placing one ball in the place in
+the white of the egg, which had been left by the yolk. Now place each
+white or one-half egg in the nest of lettuce and place around the egg
+
+  Six cooked string beans,
+  One slice of tomato, cut in two,
+  Two thin slices of onion,
+
+and garnish with two tablespoons of Russian dressing.
+
+
+VEAL
+
+Veal is the dressed carcass of the calf. The flesh should be firm,
+pinkish white and should be well cooked to develop its flavor and
+nutritious qualities. The cuts are the neck, shoulders, rack, breast,
+loin and leg. The shoulders, breast and loin are used for roasting,
+the neck and end of the leg for stewing, the leg for cutlets and
+the rack for chops. The knuckle from the leg of veal may be used for
+stews, soups, stock or pepper pot.
+
+Other products from the calf are heads, brains, hearts, sweetbreads,
+feet, calves' liver, tripe, kidney and tongue. The kidneys are usually
+left in the loin.
+
+
+TO COOK
+
+The shoulder may be boned and rolled or left plain or just remove
+the blade bone and then use a filling. The breast may have the bones
+removed and then a pocket made and filled.
+
+To roast the loin trim and tie into shape and then roast.
+
+Meat from the neck, breast and knuckle is frequently used with chicken
+and, if properly prepared, it is delicious. Stock made from veal
+bones is rich in gelatine and may be used for meat loaves, moulds and
+aspics.
+
+
+TO PREPARE BREADED CUTLETS
+
+Cut the cutlets into suitable pieces and then roll in flour and dip in
+beaten egg, and then dip again in fine bread crumbs, patting firmly.
+Fry quickly to a golden brown. Place in a hot oven to finish cooking.
+The cutlet may be served with either brown gravy or tomato sauce.
+
+
+VEAL CROQUETTES
+
+  One cup of milk,
+  Five level tablespoons of cornstarch.
+
+Place in a saucepan and then dissolve the starch in the milk. Bring to
+a boil and cook for five minutes. Now add
+
+  One and one-half cups of cooked veal, minced fine,
+  One tablespoon of grated onion,
+  Two tablespoons of finely minced parsley,
+  One and one-half teaspoons of salt,
+  One teaspoon of pepper,
+  One tablespoon of Worcestershire sauce.
+
+Beat to blend well and then pour on greased platter and set in a cool
+place for four hours to mould. Form into croquettes and then dip in
+beaten egg, and then in fine bread crumbs; fry in hot fat. Serve with
+tomato sauce.
+
+
+
+
+COOKING THE FANCY CUTS
+
+
+TO PREPARE BRAINS
+
+Soak for one hour in cool water, adding the juice of one-half lemon.
+Drain and then parboil for ten minutes. Drain and then trim free
+from excess tissue. Place under a weight to flatten and make firm, if
+desired, or cut into two and dip in flour and then in egg and finally
+in fine bread crumbs. Fry in hot fat until a golden brown. Serve with
+Hollandaise sauce.
+
+
+ROAST SHOULDER OF VEAL
+
+Have the butcher make a pocket in the veal for the filling. Now soak
+sufficient stale bread in cold water so that when pressed dry it will
+measure two cups. Place the bread in a saucepan and add
+
+  One cup of finely chopped onions,
+  Three tablespoons of finely chopped parsley,
+  One green pepper, chopped fine,
+  One-half cup of shortening.
+
+Mix thoroughly and then cook slowly so that the onion does not brown.
+When tender add
+
+  One teaspoon of paprika,
+  Two teaspoons of salt,
+  One teaspoon of pepper.
+
+Mix thoroughly and then cool and fill into veal. Sew the opening with
+a darning needle and a stout string or fasten with toothpicks. Dust
+the meat well with flour and then place in a hot oven to brown. Then
+reduce the heat of the oven to moderate and roast, allowing thirty
+minutes for the meat to start cooking and twenty-five minutes to the
+pound. Baste every ten minutes with:
+
+  One-half cup of vegetable salad oil in
+  One and one-half cups of boiling water.
+
+
+CALF'S HEART A LA MODE
+
+Wash and soak the heart for a few minutes in water and then remove the
+tubes, veins and cut the heart into dice. Parboil until tender. Then
+add, using sufficient water to cover
+
+  One half-cup of vinegar,
+  Four onions, chopped fine,
+  Two carrots, cut in dice,
+  One teaspoon of sweet marjoram,
+  Two teaspoons of salt,
+  One teaspoon of white pepper.
+
+Thicken gravy and serve with toasted strips of bread.
+
+Calf's heart may be cut in thin slices, dipped in flour and then
+fried. Calf's liver is most delicate and must be cooked quickly,
+either by panning or broiling. The head is used for mock-turtle
+soup or cooked and served with brown sauce or made into calves' head
+cheese. The tongue may be cooked until tender and then pickled in
+vinegar.
+
+The feet may be used in place of the head for mock-turtle soup, and in
+place of the knuckle in making pepper pot.
+
+
+TRIPE FRIED IN BATTER
+
+Cut the tripe into pieces the size of an oyster and then season and
+dip in a batter. Fry until golden brown in hot fat and then serve with
+Hollandaise sauce.
+
+
+THE BATTER
+
+Break one egg in a cup and fill with milk. Place in a bowl and add
+
+  One and one-quarter cups of flour,
+  One teaspoon of salt,
+  One-half teaspoon of pepper.
+
+Beat well to free from lumps.
+
+
+CREOLE TRIPE
+
+Mince four onions fine and then place in a saucepan, four
+tablespoonfuls of shortening; add the onions and cook until soft, but
+not brown. Now add four tablespoonfuls of flour. Stir to blend well
+and then add:
+
+  Two cups of strained tomatoes,
+  One green pepper, minced fine,
+  One-half pound of prepared mushrooms,
+  One pound of tripe cut into inch blocks.
+
+Cook gently for twenty minutes and then season and serve.
+
+
+PICKLED TRIPE
+
+Cut the prepared tripe in strips one inch wide and two inches long and
+then place in a china bowl and add
+
+  Four onions cut in rings and parboiled,
+  Two bay leaves,
+  One dozen cloves,
+  Half-dozen allspice
+
+and sufficient vinegar to cover. Let stand two days before using.
+
+
+TURTLE AND SNAPPER
+
+Lay the turtle on its back and cut off the head. Let turtle bleed
+for twenty minutes. Separate the body from the shell and remove the
+entrails. Carefully separate the liver and heart. Now, with a sharp
+knife, remove the meat from the shell and lay in boiling water for two
+minutes. Drain. Rub the legs and all flesh containing the outer skin
+until the skin is removed, with a coarse towel. Now, with a cleaver,
+chop the shell into five pieces and place in scalding water for five
+minutes. Remove from hot water. Use the knife to peel off the skin and
+bristle from the shell. Now lay the meat and shell in cold water for
+one and one-half hours. You now have white and green turtle meat ready
+to cook.
+
+
+TO COOK
+
+Put the meat and shell in a large preserving kettle with sufficient
+cold water to cover, adding
+
+  One pint jar of stewed tomatoes,
+  One stalk of celery,
+  One bunch of potherbs,
+  One bunch of parsley,
+  Three cloves,
+  Four allspice,
+  Four large onions,
+  Two bay leaves,
+  One medium-sized carrot,
+  Rind of one-half lemon,
+  Three tablespoons of Worcestershire sauce.
+
+Tie the spices and vegetables in a piece of cheese-cloth and bring to
+a boil. Cook slowly until the meat is tender and then remove the white
+meat. Cook the green meat, most of which is in the shell, until it is
+tender. Place the meat, when tender, in cold water to blanch. Use the
+liquid for soup. Strain and add part of the turtle meat, hard-boiled
+egg, grated lemon rind and juice of lemon. Prepare the snapper same as
+green turtle. Only bleed snapper ten minutes.
+
+
+SHRIMP SALAD
+
+Open two tall cans of shrimp and then drain and wash under cold
+water. Now shred the coarse green outside leaves of lettuce very fine.
+Measure two cups and place in a bowl and add
+
+  One green pepper,
+  One onion, chopped very fine,
+  One-half cup of mayonnaise dressing.
+
+Mix well and then fill into a nest of crisp lettuce leaves. Lay the
+shrimp on top and mask with mayonnaise. Garnish with two hard-boiled
+eggs into quarters.
+
+
+SHRIMP
+
+Shrimp come, as a rule, cooked, but to cook shrimp: Plunge the shrimp
+into boiler prepared as for crabs. Boil for ten minutes, then drain
+and cool. Remove the shells and then they may be used for salads,
+croquettes and fried shrimps.
+
+
+TERRAPIN
+
+Diamond back or salt water terrapin are best. Fresh water terrapin
+may be used for croquettes and puree. Clean the terrapin by placing
+in fresh water for six hours. Wash in warm water and then place them
+alive in boiling water. Cook for five minutes. Remove and then rub
+with a coarse cloth the neck, legs and tail to remove the skin. Wash
+again. Return to the pot. Cook until the legs leave the body easily.
+Usually about thirty-five minutes for small terrapin and seventy-five
+minutes for large ones. The age and condition determine the time of
+cooking. Cool. Now, before it is entirely cold, separate the terrapin
+from the shell, discard the small intestines, shell, gall, etc. Cut
+the meat into pieces.
+
+Cook in cream sauce for a la Maryland; in brown sauce for a la mode or
+stewed terrapin.
+
+
+STEWED SNAPPER
+
+Open a can of snapper into a china bowl and let stand for one hour;
+place in a saucepan.
+
+  Two cups of water,
+  Four tablespoons of cornstarch, dissolved in water,
+  Faggot of soup herbs,
+  Two cloves,
+  Two tablespoons of butter,
+  One and one-half teaspoons of salt,
+  One teaspoon of paprika,
+  Juice of one lemon,
+  Grated rind of one-fourth lemon.
+
+Bring to a boil and cook slowly for fifteen minutes; then add the
+snapper meat, heat slowly 10 minutes, serve.
+
+
+
+
+STEAKS
+
+
+The selection of steak depends entirely upon the number of persons to
+be served. A steak cannot be classed as a cheap meat; the portions of
+bone and trimming makes this meat a rare luxury in these times of high
+prices.
+
+Yet there come times when the men folk want steak--and steak it must
+be. There are three kinds of meats that are cut into steaks; namely,
+the loin, rump and round. All three will make delicious eating if
+properly prepared.
+
+The round steak has the least waste, and if steaks are taken from the
+first three cuts they should be tender and juicy, providing they are
+cut sufficiently thick and are properly cooked.
+
+The rump steak is fully as tender and palatable as loin and it
+contains about one-third less waste. The sirloin is the choicest cut
+in the whole carcass and it contains a proportionately large amount of
+waste.
+
+Have the butcher cut the round steak one-half inch thick and then
+pound it with a meat ax to break the tough tissues. Place on a platter
+and brush with salad oil and let stand for one-half hour. Now broil
+in the usual manner, turning every four minutes. Lift to a hot platter
+and spread with choice meat butters given below.
+
+Rump steak should be cut two inches thick and the bone and fat
+trimmed. Now nick and score the edge of the fat and brush with salad
+oil, and then broil the same as for round steak.
+
+The sirloin steak should be cut two inches thick. Have the butcher
+remove the chine bone and then the flank end. Let him add a piece
+of suet to the flank end; then put it through the food chopper for
+hamburg steak. It is a mistake to cook the flank with the sirloin.
+Brush the steak with salad oil and then broil. Lift to a hot platter.
+
+Place one pint of water and one tablespoonful of salt in the bottom of
+the broiling pan to prevent the fat drippings from taking fire. Turn
+the meat every four minutes, so that it makes the cooking even. To
+test the meat when broiling press with a knife; if it is soft and
+spongy it is raw. Watch carefully and when just beginning to become
+firm it is rare. Allow four minutes for medium and six minutes for
+well done.
+
+Do not turn the meat with a fork. The intense heat has sealed or
+seared the surface and caused the meat to retain its juices, and if
+you use a fork to turn it you will puncture or make an opening so that
+these juices will escape.
+
+A two-pound steak will be cooked rare in twelve minutes, medium in
+fifteen minutes and well done in eighteen minutes. Always lift to a
+hot platter.
+
+
+FRENCH BUTTER
+
+  Two tablespoons of finely chopped chives,
+  One tablespoon of finely chopped leeks,
+  One tablespoon of finely chopped tarragon,
+  Juice of one-half lemon,
+  Two tablespoons of melted butter,
+  One-half teaspoon of salt,
+  One-half teaspoon of paprika.
+
+Work to a smooth paste.
+
+French and Italian and Swiss cooks frequently serve a vegetable
+garnish with steaks. It is prepared as follows:
+
+  One green pepper, chopped fine,
+  Two leeks, chopped fine,
+  Eight branches of parsley, chopped fine,
+  Two onions, chopped fine,
+  Ten branches of tarragon, chopped fine,
+  One-half cup of chives, chopped fine.
+
+Place four tablespoonfuls of shortening or vegetable oil in a frying
+pan and add the herbs and cook very slowly until soft, taking care not
+to brown. Now season with salt, pepper and dress on a hot platter in
+a little mound at the bottom of the steak. Garnish with a slice of
+lemon.
+
+
+ENGLISH BUTTER
+
+  One tablespoon of butter,
+  One-quarter teaspoon of white pepper,
+  One-quarter teaspoon of mustard,
+  One-half teaspoon of salt.
+
+Work to a paste and then spread on a steak as soon as you place it on
+the platter.
+
+
+LONDON BUTTER
+
+  One tablespoon of melted butter,
+  One tablespoon of Worcestershire sauce,
+  One-half teaspoon of salt,
+  One-half teaspoon of pepper,
+  One tablespoon of lemon juice.
+
+Mix and then pour over the steak.
+
+
+SWISS BUTTER
+
+  One tablespoon of grated onion,
+  One tablespoon of finely minced parsley,
+  One-half teaspoon of salt,
+  One-quarter teaspoon of paprika,
+  One and one-half tablespoons of butter.
+
+Work to a smooth paste.
+
+
+ITALIAN BUTTER
+
+  One green pepper, chopped very fine,
+  One teaspoon of paprika,
+  One-half teaspoon of salt,
+  Two tablespoons of butter.
+
+Work to a smooth paste and then spread on the meat.
+
+
+VEGETABLE GARNISH
+
+Carrots, turnips and parsnips may be cut into cubes and then shaped
+like a cork. Cook until tender in boiling water and then brown quickly
+in a little hot fat. Beets and turnips may be cooked until tender
+and then scoop out the centres and fill with onions or cucumber
+mayonnaise.
+
+
+BROILED HAMBURG STEAK
+
+Do not fry or pan hamburg steak made from flank of sirloin. Place meat
+in bowl and add
+
+  Three-quarters cup of moist bread crumbs,
+  One onion, minced fine,
+  Two tablespoons of parsley,
+  One teaspoon of salt,
+  One-half teaspoon of paprika,
+  One egg.
+
+Mix, form into flat cakes, brush with salad oil; place on baking dish.
+Broil in gas broiler for eight minutes, then place in hot oven for
+seven minutes longer. Spread with desired butter and send to the table
+in a baking dish. This will give a delicious flavored meat in place of
+the usual dry, tasteless cake that is frequently served.
+
+
+SALADS
+
+Salads are a popular summer dish. They should be made from fresh
+vegetables which contain the health-giving elements that are so
+vitally essential for our physical well-being. There are also the
+mineral salts which help purify the blood stream and thus keep us
+physically fit.
+
+Eggs, etc., that are used in preparing the dressings have a food value
+that may be figured upon in our daily ration. Heavy salads, composed
+of meat, are best to be eliminated for the hot weather. Replace them
+with light, dainty, attractive salads, that are not only appetizing
+but also easily digested.
+
+The making of a successful salad is an art indeed. The proper blending
+of the various ingredients and then using a well-blended dressing and
+garnishing, so that it will not only satisfy the eye but will tempt
+the palate as well; that is a real salad.
+
+The proper combinations are very important; harmony must prevail. As,
+for instance, a combination of beets, tomatoes and carrots would not
+only be inartistic but also a poor combination of foods. Care must be
+taken in preparing the lettuce or other greens used. All plants that
+form into heads must be separately and thoroughly washed in order to
+free them from dirt and insects, and then they should be given a final
+washing in water that contains one tablespoon of salt to every two
+quarts, then rinsed in ice water. The bath in salt water will remove
+the tiny and almost invisible mites and slugs that cling to these
+greens.
+
+Many varieties of salad dressing may be prepared from mayonnaise or
+from the dressing purchased in bottles. When the housewife fails
+to make a good mayonnaise dressing, or the family is small, a good
+standard dressing already prepared may be purchased and used in the
+following recipes:
+
+
+RUSSIAN DRESSING
+
+  One cup of salad dressing, or mayonnaise,
+  One raw beet,
+  One raw carrot,
+  One raw onion.
+
+Pare and then grate the vegetables into the salad dressing and then
+add:
+
+  One teaspoon of salt,
+  One teaspoon of paprika,
+  One tablespoon of sugar,
+  One-half teaspoon of mustard.
+
+Beat to mix and then use. This dressing will keep for a week, if it is
+placed in a bottle and stored in a cool place.
+
+
+FRENCH DRESSING
+
+Place in a bottle:
+
+  One-half cup of salad oil,
+  Three tablespoons of vinegar or lemon juice,
+  One teaspoon of salt,
+  One-half teaspoon of mustard,
+  One-half teaspoon of pepper.
+
+Shake until creamy and then store in a cool place. This will keep well
+until used.
+
+
+ROQUEFORT DRESSING
+
+  One-half teaspoon of salt,
+  One-half teaspoon of paprika,
+  One tablespoon of Roquefort cheese,
+  One tablespoon of lemon juice,
+  Two tablespoons of salad oil.
+
+Mix smooth and serve.
+
+
+BOILED DRESSING
+
+  One cup of vinegar,
+  Three-quarters cup of water,
+  Three level tablespoons of cornstarch.
+
+Dissolve the starch in the water and bring to a boil. Cook for five
+minutes and then add:
+
+  One well-beaten egg,
+  Four tablespoons of salad oil,
+  One teaspoon of mustard,
+  One and one-half teaspoons of salt,
+  One teaspoon of paprika,
+  Two teaspoons of sugar.
+
+Beat till thoroughly mixed and then cook slowly for three minutes.
+Pour into jars or jelly glasses and thin out with cream or evaporated
+milk when using.
+
+
+PIMENTO DRESSING
+
+Add four finely chopped pimentoes to one-half cup of prepared salad
+dressing.
+
+
+PAPRIKA DRESSING
+
+Add one and one-half teaspoons of paprika to the French dressing.
+Shake well to blend. Paprika is a sweet, mild, red pepper that will
+not bite the tongue.
+
+During the warm weather use salads twice a day, beginning the day with
+water-cress, radishes or crisp young onions or leaves of lettuce for
+your health's sake.
+
+
+BLOND FRENCH DRESSING
+
+Place in a wide mouthed bottle,
+
+  One teaspoon of sugar,
+  One teaspoon of mustard,
+  One-half teaspoon of salt,
+  Four tablespoons of white wine vinegar,
+  One-half cup of vegetable salad oil.
+
+Shake until creamy.
+
+The use of paprika is decidedly better than the pungent pepper. This
+pepper is mildly sweet-flavored spice that does not irritate the
+delicate lining of the throat or stomach. Now, fully as important
+as the green appetizers are the dainty salads, lettuce, corn salad,
+endive, romaine, tomatoes, onions, cucumbers, cabbage and the cooked
+vegetables, such as lima beans, peas, string beans, beets, etc.
+
+The success of salads depends entirely on the dressings used with
+them. So, with this in mind, we will now prepare some delicious
+dressings. Place in a fruit jar and then put them in the ice box,
+where they can be had at a minute's notice.
+
+You know that often when you come home just fagged out, when perhaps
+you did not take the time to get luncheon, a cool, crisp salad and
+some thinly sliced buttered bread and a cup of tea will not only
+satisfy and refresh you, but will also prevent a headache.
+
+
+A LA MODE CANADIENNE
+
+Shred the coarse green leaves of lettuce fine and then place in salad
+bowl and add:
+
+  Two cooked carrots,
+  Two cooked beets, cut in dice,
+  Two onions, chopped fine.
+
+Toss gently to mix and then prepare the following dressing:
+
+Place in fruit jar,
+
+  One-half cup of vegetable salad oil,
+  Two tablespoons of grated onion,
+  Four tablespoons of vinegar,
+  Three tablespoons of finely minced green or red pepper,
+  One teaspoon of paprika,
+  One and one-half teaspoons of salt,
+  Three-quarters teaspoon of mustard,
+  One-half cup of catsup or chili sauce.
+
+Shake until well blended and then pour over the salad as you serve it.
+
+
+TRY THIS DRESSING ON PLAIN LETTUCE
+
+Wash and remove all blemishes from one bunch of scallions; then chop
+fine and add:
+
+  One-half cup of mayonnaise,
+  Two tablespoons of vinegar,
+  One and one-half teaspoons of salt,
+  One teaspoon of paprika,
+  One-half teaspoon of mustard.
+
+Mix the spices and seasoning with the vinegar and add to the
+mayonnaise. Then add the finely chopped scallions. Serve on plain
+lettuce.
+
+
+PARISIAN CELERY
+
+Fill the grooves of the celery with highly seasoned cheese.
+
+
+SCALLIONS A L'ITALIENNE
+
+Wash and then remove the blemishes from two bunches of scallions, chop
+fine and then parboil and drain. Now cook four ounces of macaroni in
+boiling water until tender. Drain, blanch under cold water and then
+drain again. Now place the cooked macaroni and the prepared scallions
+in a saucepan and add:
+
+  One cup of brown gravy,
+  One cup of thick cream sauce,
+  One ounce of grated cheese,
+  Two teaspoons of salt,
+  One teaspoon of paprika.
+
+Toss gently until hot and then serve with waffles in place of meat for
+luncheon.
+
+
+PEA SHORE PIE
+
+Grease a deep pudding pan well. Cut any variety of fish desired into
+pieces weighing about two ounces. Free from bones and skin and then
+roll in flour and place a layer of fish, then a layer of thinly
+sliced tomatoes, a layer of thinly sliced potatoes and then a layer of
+prepared fish. Season each layer with salt, pepper and finely chopped
+green peppers. Pour over it two cups of thick cream sauce with
+
+  One-half dozen clams,
+  One cup of cooked peas,
+  Two teaspoons of salt,
+  One teaspoon of paprika,
+  Two tablespoons of finely chopped parsley.
+
+Cover with a crust rolled one-half inch thick. Bake in a moderate oven
+for one and one-quarter hours. Brush the pastry with milk and as soon
+as it browns lightly cover with a pie plate to prevent taking on too
+deep a color.
+
+
+FISH SOUFFLE
+
+This dainty dish is made by rubbing one-half cup of cold boiled fish
+through a fine sieve. Then add
+
+  One cup of cold cream sauce,
+  One tablespoon of salt,
+  One teaspoon of paprika,
+  One-half teaspoon of mustard,
+  Three tablespoons of finely chopped parsley,
+  One tablespoon of Worcestershire sauce,
+  Yolk of two eggs.
+
+Beat hard to mix and then carefully fold in the stiffly beaten whites
+of two eggs. Pour into well-greased custard cups and then set the cups
+in a pan containing warm water, and bake in a moderate oven until firm
+in the centre, usually about twenty minutes.
+
+
+FISH LOAF
+
+  Two cups of cold boiled fish,
+  One cup of prepared bread crumbs,
+  One cup of thick cream sauce,
+  One and one-half teaspoons of salt,
+  One teaspoon of paprika,
+  Two teaspoons of grated onions,
+  One green pepper, minced fine,
+  One well-beaten egg.
+
+Mix and then pack into the prepared loaf-shaped pan. Stand this pan in
+a larger one containing hot water. Bake in a moderate oven for fifty
+minutes. Remove from the oven and let stand for a few minutes. Then
+unmould on a hot platter and serve with creole sauce.
+
+To prepare the crumbs, soak stale bread in cold water; then place in a
+cloth and squeeze dry. Rub through a fine sieve and then measure.
+
+To prepare the pan, grease the pan and then line it with a greased and
+floured paper.
+
+
+BOILED SALT COD
+
+Soak one and one-quarter pounds of boneless salt cod for four hours
+and then drain and wipe in a piece of cheese-cloth and plunge in a
+deep saucepan containing sufficient boiling water to cover the fish.
+Bring to a boil and then cook for thirty-five minutes. Lift and drain
+well and place on a hot platter. Cover with two cupfuls of cream sauce
+and garnish with one-quarter cupful of finely minced parsley and then
+sprinkle with two tablespoonfuls of grated cheese.
+
+
+CONNECTICUT FISH CHOWDER
+
+Any cheap fish that is fresh will do for this dish, or it may be made
+from the heads, fins and backbones of the fish, used for filets or
+broiling. Place the heads, fins and backbones of three medium-sized
+fish in a deep saucepan and add
+
+  Two quarts of cold water,
+  Two onions, cut fine,
+  One carrot, cut in tiny dice,
+  One-half bay leaf,
+  One-half teaspoon of thyme.
+
+Cover and bring to a boil. Cook slowly for one hour. Now remove
+the heads, fins and backbones and pick the meat from the heads and
+backbones and return to the stock.
+
+Now rub one cup of stewed tomatoes through a sieve and add five
+tablespoons of cornstarch. Stir until the starch is dissolved and then
+add to the stock. Bring quickly to a boil and add:
+
+  Two cups of diced and par-boiled potatoes,
+  Salt and pepper to taste,
+  Two tablespoons of butter,
+  Two tablespoons of finely chopped parsley.
+
+Let boil up once and then serve. This is delicious. One pound of fish
+may be used in place of heads, fins and backbones.
+
+
+FISH CUTLET
+
+Place in a mixing bowl
+
+  Two cups of flaked cold fish,
+  One and one-half cups of prepared stale bread,
+  Two onions grated,
+  Four tablespoons of finely chopped parsley,
+  One tablespoon of salt,
+  One teaspoon of paprika,
+  One tablespoon of Worcestershire sauce,
+  One-half teaspoon of mustard,
+  One well-beaten egg.
+
+Mix thoroughly and then shape into cutlets. Roll in flour and then dip
+in beaten egg, and then into fine bread crumbs. Fry in hot fat.
+
+To prepare the bread, soak stale bread in warm water until soft.
+Place in a cloth and then squeeze until very dry; then rub through a
+colander to remove the lumps. Fish cutlets are served with a menu, as
+follows:
+
+
+SALMON CHARTREUSE
+
+Open a can of salmon and then drain. Remove the skin and bones and
+flake with a fork. Soak three tablespoons of gelatine in one-half cup
+of cold water and then place in a saucepan
+
+  Two tablespoons of finely chopped onion,
+  Two tablespoons of finely chopped parsley,
+  Two tablespoons of carrots,
+  Faggot of soup herbs,
+  Two cups of water.
+
+Bring to a boil and cook slowly for ten minutes. Strain and then add
+
+  The juice of one-half lemon,
+  One and one-quarter teaspoons of salt,
+  One teaspoon of paprika,
+
+and the dissolved gelatine.
+
+Mix thoroughly and then cool and add the prepared salmon.
+
+  One tablespoon of grated onion,
+  Three tablespoons of finely chopped parsley.
+
+Pour into a mould that has been rinsed with cold water and chilled on
+ice. Set in a cool place to mould. When ready to serve unmould on a
+bed of lettuce and serve with Russian dressing. This may be prepared
+Saturday afternoon.
+
+
+BROILED SALT MACKEREL, FLEMISH STYLE
+
+Soak the mackerel overnight in plenty of cold water to cover, keeping
+the skin side up. In the morning remove the head and then wash and
+parboil. Drain and then place on a baking dish and spread lightly with
+bacon or ham fat and dust lightly with flour. Place in the broiler of
+the gas range and broil until nicely browned. Now, while the mackerel
+is cooking, prepare a Flemish sauce as follows:
+
+  One onion,
+  One green pepper,
+  Two branches of parsley.
+
+Chop very fine and then place in a saucepan with three tablespoons
+of butter. Cover closely and steam until the vegetables are soft. Now
+add:
+
+  One tablespoon of vinegar,
+  One teaspoon of sugar,
+  One-half teaspoon of mustard,
+  One teaspoon of pumpkin,
+  Two tablespoons of boiling water.
+
+Bring to a boil and pour over the fish. Garnish with cress.
+
+
+SALT COD, VERMONT
+
+Select a thick centre; cut and soak for one hour in warm water. Wrap
+in a piece of cheese-cloth and plunge into boiling water. Boil for
+fifteen minutes and then drain. Divide into four individual baking
+dishes and cover with cream sauce. Sprinkle with fine bread crumbs and
+a little grated onion, and bake for ten minutes in a hot oven.
+
+
+MEATS
+
+In order to purchase meats intelligently so that we will receive the
+best value for money expended, it is necessary to know the nature of
+the cuts, and especially the proportionate amounts of lean meat, fat
+and bone that they contain; also the approximate food values of the
+meat obtained from various parts of the carcass.
+
+
+HIND QUARTERS
+
+Loin steak average 57 per cent. lean, 33 per cent. visible fat, 10 per
+cent. bone. Sirloin steaks in general contain a larger percentage of
+lean meat and a smaller amount of fat than the porterhouse or club
+steaks.
+
+Rib cuts contain 52 per cent. lean meat, 31 per cent. fat, 17 per
+cent. bone. The greatest percentage of lean meat is found in the sixth
+rib, and the smallest in the eleventh and twelfth rib cuts.
+
+Round steaks are meat cut from the round. They average 67 per cent.
+lean meat, 20 per cent. fat and 16 per cent. bone. The round steaks
+contain 73 per cent. to 84 per cent. lean meat.
+
+The rump contains 49 per cent. lean meat, the round as a pot roast
+contains about 86 per cent. lean meat; the largest percentage of fat
+is found in the rump roast. Soup bones contain from 8 per cent. to 60
+per cent. lean meat.
+
+
+THE FOREQUARTERS
+
+The forequarters of beef contain the chuck, the shoulder, clod, neck
+and shank. The chuck contains 67 per cent. lean meat, 20 per cent. fat
+and 12 per cent. bone. Chuck steak varies from 60 per cent. to 80 per
+cent. lean and from 8 per cent, to 24 per cent. fat.
+
+The clod or bolar cut contains 82 per cent. lean meat and 5 per cent.
+bone.
+
+Relatively more lean and less fat meat is found in the chuck rib roast
+than in the cut from the prime rib roast.
+
+The navel, brisket and rib ends average 52 per cent. lean meat, 40 per
+cent. fat and 8 per cent. bone. The brisket and navel cuts are similar
+in proportion, while the rib ends slightly higher in percentage of
+bone and less lean.
+
+Flank steak contains 85 per cent. lean meat and 15 per cent. fat.
+Shank cuts or soup bones from the shank vary from 15 per cent. to 67
+per cent. lean meat and from 25 per cent. to 76 per cent. bone, while
+the boneless shank, used for stews, goulashes, hashes and minces,
+contain 85 per cent. lean meat and 15 per cent. fat.
+
+The trimmings from the loin, in steaks reduce their weights about
+13 per cent. and these trimmings average 4.6 per cent. fat and 2 per
+cent. bone. Round steak is reduced about 7 per cent. in weight in
+trimmings, principally in fat; chuck steaks about 6-1/2 per cent.,
+principally bone.
+
+Rump, shoulder, pot roast and neck are all materially reduced in
+weight by fat and bone trimmings, the size and condition of the animal
+determining the actual amounts. The actual proportion of lean meat,
+fat and bone in the various cuts, their relative values of economy,
+fixes the prices to the consumer.
+
+Taking the cuts of meat in their right order we have:
+
+First, the neck for soup, stews and corning. The cost is very low and
+the waste is considerable.
+
+Second, the chuck. This includes the entire shoulder and contains
+five ribs. The first two ribs are usually sold as shoulder, roast and
+steak, and while they are about the same quality as No. 9, they cost
+considerably less.
+
+Third, the shoulder clod. This is part of the chuck and can be
+purchased in almost all markets. The price is low and there is no
+waste. It is used principally for steaks and pot roasts. When used for
+steaks, score the meat well.
+
+Fourth, shank. According to the market price, this is the cheapest
+part of the beef. However, it contains 54 per cent. to 57 per cent.
+waste and requires long cooking. It is used for soups and stews.
+
+Fifth, ribs. Contains eight ribs; five of these are the prime cuts and
+used for roasting exclusively.
+
+Sixth, sirloin. The loin, some cuts contain as low as 3 per cent,
+waste. The sirloin is tender; therefore, quickly and easily cooked.
+For this reason it is one of the most popular cuts.
+
+Seventh, porterhouse. This portion of the loin contains the choicest
+steaks, excellent and nutritious and easily cooked. The fillet or
+tenderloin forms a part of the loin and averages about 13 per cent.
+waste.
+
+Eighth, rump. This cut is very nutritious, but requires careful
+cooking to render it tender; it contains slightly more waste than the
+round. Good steaks are obtained from the rump; it is also used for pot
+roast braising and coming.
+
+Ninth, pin bone, the middle portion of the loin. It is of excellent
+quality, tender and of good flavor and quite as popular as the loin.
+It is the face cut of the rump.
+
+Tenth, round. An inexpensive cut, containing only 7 per cent, waste.
+It is nutritious as tenderloin, but not as tender. The first essential
+in cooking is to sear the outside in order to retain the juices and
+then cook slowly until tender.
+
+Steak and roast are cut from the round and the back or heel and is
+used for pot roast and stews.
+
+One factor in helping to keep up the high prices of food is that the
+average woman, _when she goes to market, has in mind_ fancy price and
+choice cuts for roast, steaks and chops. The choice cuts represent
+about 26 per cent. of the whole carcass, leaving about 74 per cent.
+to be disposed of. Now, if this becomes difficult, the fancy cuts must
+bear the additional cost and so become proportionately high in price.
+
+Take a cross cut of beef, weighing about six pounds and wipe with a
+damp cloth, and one-half cupful of flour patted into it and then brown
+quickly on both sides in a frying pan and then place in a fireless
+cooker or a moderate oven together with
+
+  Two medium-sized onions,
+  One carrot, cut in quarters,
+  One and one-half cups of boiling water,
+
+and cook slowly, allowing one-half hour for the meat to start cooking
+and then twenty-five minutes to the pound. Baste frequently. If baked
+in the range it should give a delicious, well-flavored roast, that
+will supply the most finicky family with a good substantial food.
+
+The bolar cut from the shoulder may be prepared the same way.
+
+Meat from the neck and shin may be used for stews, goulashes and meat
+loaves.
+
+
+POT ROAST OF SHIN BEEF, ENGLISH STYLE
+
+Have the butcher cut a piece of beef from the upper part of the shin,
+with the bone in. Wipe with a damp cloth and then pat in one-half
+cupful of flour. Brown quickly on both sides and then lift to a deep
+saucepan and add
+
+  One large turnip, cut in quarters,
+  One large carrot, cut in quarters,
+  One faggot of soup herbs,
+  One-half teaspoon of sweet marjoram,
+  Two cups of boiling water.
+
+Cover closely and cook slowly until the meat is tender, allowing
+one-half hour for meat to start cooking and twenty-five minutes to the
+pound, counting the time when it is put into the kettle.
+
+The plate and brisket may be used for soups, stews and goulashes and
+for corning. The brisket makes a splendid pot roast when boned and
+rolled. Also the plate or brisket may be used for à la mode.
+
+The flank steak is a choice piece of lean, boneless meat that lies
+close to the ribs and weighs from one and three-quarters to two and
+one-half pounds. It may be used for steaks, if cut in slanting slices
+or for mock fillet or rolled or for hamburg steak.
+
+When boiling or stewing meat, keep this in mind: Meat to be palatable
+and juicy must contain nutriment; it must be plunged into boiling
+water to seal the surface, by coagulating the albumen in the meat; and
+then it should be cooked just below the boiling point until tender,
+allowing one-half hour for the meat to heat and start cooking and then
+twenty-five minutes to the pound. Add salt just before removing from
+the fire.
+
+Keep this fact in mind, that salt will, if added when the meat is just
+starting to cook, extract the juice.
+
+For pot roast and braises, etc., it is necessary to quickly sear over
+the surface of the meat for the same reason that the meat was plunged
+into boiling water and then cook slowly, allowing the same proportion
+of time as for boiling or stewing.
+
+The real object in cooking meat is to retain the juices and make it
+sufficiently to eat and increase its flavor.
+
+
+BEEF STEW
+
+Cut two and one-half pounds of stewing beef in two-inch pieces and
+then roll in flour and brown in hot fat; then add three pints of
+boiling water. Bring to a boil and cook slowly for one hour; then
+place in a saucepan
+
+  Two cups of flour,
+  One-half teaspoon of pepper,
+  One teaspoon of salt,
+  One tablespoon of baking powder.
+
+Rub between the hands to mix and then add three-quarters cup of cold
+water to form a dough. Make into balls between the hands and then drop
+into the stew. Cover closely and boil fast for twelve minutes. Now
+remove the lid and cook for three minutes longer. Then season and
+serve.
+
+
+TO PREPARE FISH FOR FRYING
+
+Remove the head, fins and bones, using them for the fish stock. Place
+fillets in a dish and marinate for one hour in
+
+  Three tablespoons of lemon juice or vinegar,
+  Two tablespoons of salad oil,
+  Two tablespoons of grated onion,
+  One teaspoon of salt,
+  One teaspoon of paprika.
+
+Then roll lightly in flour and dip into beaten egg, then in fine
+crumbs and fry until golden brown in hot fat.
+
+
+GRILLED FISH
+
+Sea trout, striped bass or other fish may be used. Clean and bone the
+fish and then place in baking dish and spread freely with salad oil.
+Broil for twelve minutes in broiler of the gas range or bake for
+fifteen minutes in a hot oven. Serve with a fish sauce prepared as
+follows:
+
+Chop fine
+
+  Four onions,
+  Three large tomatoes,
+  Two green peppers.
+
+Now chop two ounces of salt pork or fat bacon very fine and place in
+a skillet and cook until nicely browned. Add the finely chopped onions
+and tomatoes and green pepper and cook slowly until the vegetables are
+soft. Then season with
+
+  One-half teaspoon of sugar,
+  One teaspoon of salt,
+  One-half teaspoon of white pepper,
+  Juice of one-half lemon.
+
+Mix thoroughly and serve with the fish.
+
+
+FISH LOAF
+
+Prepare a sauce as follows:
+
+Place in a saucepan
+
+  One cup of milk,
+  Five tablespoons of flour.
+
+Stir with a fork until the flour is dissolved and then bring quickly
+to a boil. Cook three minutes and then remove and pour into a mixing
+bowl, and add
+
+  Two cups of cold-boiled fish,
+  One cup of cold-boiled rice,
+  One cup of stale bread, prepared as for fish cutlet,
+  Four tablespoons of shortening (finely chopped salt pork if
+          desired),
+  One large onion,
+  One large green pepper,
+  Six branches of parsley, minced very fine,
+  One tablespoon of paprika,
+  One-half teaspoon of mustard,
+  One tablespoon of Worcestershire sauce,
+  One-half teaspoon of sweet marjoram,
+  One egg.
+
+Beat hard to thoroughly mix and then pour into a well-greased and
+floured loaf-shaped pan. Place this pan in a larger one containing hot
+water. Bake in a moderate oven for one hour. Serve with a sauce made
+as follows:
+
+  Two cups of stewed tomatoes,
+  Four onions, chopped fine,
+  One green pepper, chopped fine.
+
+Cook until onions and peppers are soft and then rub through a coarse
+sieve. Now add
+
+  One-half cup of water,
+  Three tablespoons of cornstarch,
+  Two teaspoons of salt,
+  One teaspoon of sugar,
+  One-half teaspoon of pepper,
+  Pinch of cloves.
+
+Mix well and then pour into tomato mixture. Stir well until the
+boiling point is reached and then cook three minutes. Add two
+tablespoons of butter and serve.
+
+
+BROILED BASS
+
+Have the fish dealer split the bass for broiling, then wash and pat
+dry with a paper napkin and cover the cut surface of the fish with
+salad oil. Place on a baking sheet and broil in the broiler of the gas
+range until nicely browned; then set in the oven for five minutes to
+finish cooking.
+
+
+CREAM FINNAN HADDIE
+
+Cover the fish with cold water and then bring to a boil. Drain and
+cover with cream sauce. Now add:
+
+  One green pepper, chopped fine,
+  One onion grated,
+  Five tablespoons of finely chopped parsley,
+  Two tablespoons of butter.
+
+Simmer slowly for ten minutes to cook the herbs; then lift to the
+toast.
+
+
+LONG ISLAND SOUND COCKTAIL
+
+Place in a bowl
+
+  One-half bottle of tomato catsup,
+  One tablespoon of grated onion,
+  Two tablespoons of finely minced parsley,
+  One tablespoon of finely minced green pepper,
+  One tablespoon of Worcestershire sauce,
+  One-half teaspoon of mustard.
+
+Mix well and then take the clam shells and scrub them clean. Fill with
+a mixture as follows:
+
+  One cup of cold-boiled fish,
+  One onion, chopped fine,
+  One green pepper, chopped fine.
+
+Mix well. Make a well in the centre and fill with a sauce. Dust with
+paprika and serve ice cold.
+
+
+FILET FISH, SOUTHERN STYLE
+
+Clean, wash and drain fish. Do not dry. Have fat smoking hot. Place
+fish in pan, reduce heat and cook slowly until brown and crisp.
+
+
+FISH CAKES
+
+Boil fifteen large potatoes and then mash fine and add
+
+  One-half pound of prepared shredded codfish,
+  One egg,
+  Lump of butter the size of an egg,
+  One teaspoon of paprika.
+
+Mix thoroughly and then form into balls. Roll in flour and fry until
+golden brown in hot fat.
+
+
+COLD SPICE TONGUE
+
+Select a medium-sized tongue without the gullet and wash well; then
+soak for four hours in warm water. Place in a deep saucepan and cover
+with warm water and add
+
+  One carrot, cut in dice,
+  Two onions sliced,
+  One faggot of soup herbs,
+  Two bay leaves,
+  Two allspice,
+  Four cloves,
+  One cup of strong cider vinegar.
+
+Cover closely and bring to a boil; then simmer and keep just below the
+boiling point for three hours. Let cool in the liquid and then, when
+cold, chill in the ice box before slicing.
+
+The coarse left-over parts of the tongue may be used for meat loaf,
+croquettes or hash.
+
+
+PICKLED TRIPE
+
+Cut one pound of cooked honeycomb tripe in pieces one inch by three
+inches. Place in a casserole dish and add
+
+  One cup of vinegar,
+  One-half cup of water,
+  One onion, cut fine,
+  One teaspoon of salt,
+  One-half teaspoon of white pepper,
+  One bay loaf,
+  Eight cloves,
+  Ten allspices,
+  One small red pepper pod.
+
+Cover and bake in hot oven for thirty minutes and then cool.
+
+
+BAKED HAM, VIRGINIA
+
+Scrub a small ham and cook until tender. The fireless cooker will
+prevent the ham from wasting while cooking. When tender, lift and
+remove the skin. Trim to shape and then place in a bowl
+
+  Three-quarters cup of brown sugar,
+  One-quarter cup of cinnamon,
+  One teaspoon of nutmeg,
+  One teaspoon of cloves,
+  One teaspoon of allspice.
+
+Mix thoroughly and then pat and rub into the ham. Place in a hot oven
+and bake for forty minutes, basting frequently with one-half cupful of
+water and one-half cupful of vinegar.
+
+
+CORN BEEF HASH
+
+Cut the cooked meat into one-half inch cubes and place in a saucepan
+and add to each cup of meat
+
+  One and one-half cups of pared and diced potatoes,
+  One-half cup of finely chopped onions,
+  One cup of boiling water.
+
+Cover closely and steam until meat and potatoes are tender and the
+water is evaporated; then season. Now melt three tablespoons of
+shortening in an iron frying pan and when hot turn in the hash,
+forming an omelet shape in half the pan. When nicely browned, turn the
+hash with a cake turner, still keeping the omelet shape, and brown.
+Turn on a hot platter and garnish with finely chopped parsley.
+
+
+BROWN POT ROAST OF SHIN BEEF
+
+Wipe the meat with a damp cloth and then pat into it one-half cup
+of flour. Now heat the bacon fat left from cooking the bacon for
+breakfast in a saucepan and place in the meat. Brown quickly, turning
+frequently until every part is nicely browned; then add two cups of
+water and cover closely and cook slowly for one hour. Now add
+
+  Four medium-sized carrots,
+  Four medium-sized onions.
+
+Season and cover again and cook slowly until the meat and vegetables
+are tender, usually about thirty-five minutes. Now add sufficient
+water to make one and three-quarter cups of gravy.
+
+Prepare the dumpling as follows: Place one quart of boiling water in a
+saucepan and add one teaspoon of salt. Place in a mixing bowl
+
+  One and one-half cups of flour,
+  One teaspoon of salt,
+  One-quarter teaspoon of pepper,
+  Two teaspoons of baking powder,
+  One onion, grated,
+  One teaspoon of shortening.
+
+Mix thoroughly and then add one-half cup of water. Form to a dough
+and drop by the teaspoonful into the boiling water. Cover the saucepan
+closely and cook for fifteen minutes; then lift on a warm dish and
+place the dumpling as a border around the platter. Lift the meat and
+vegetables in the centre and pour the gravy over all.
+
+
+VIRGINIA SAUCE
+
+Strain the liquid from the pan in which the ham was baked and add
+one-half cupful of flour. Brown well and then add
+
+  Two and one-half cups of the liquid from the pan,
+  One cup of vinegar,
+  One-half cup of syrup,
+  Two teaspoons of salt,
+  One teaspoon of paprika,
+  One-half teaspoon of nutmeg.
+
+Bring to a boil and cook for ten minutes. Now strain into a gravy bowl
+and serve.
+
+
+PORK TENDERLOIN
+
+One and a half pounds of pork tenderloins will make eight nice-sized
+fillets. Place on a platter and baste with
+
+  One small onion, minced fine,
+  Three tablespoons of lemon juice,
+  Two tablespoons of salad oil,
+  One teaspoon of salt,
+  One teaspoon of paprika.
+
+Turn the fillet to marinate and when ready to cook lift and roll
+lightly in flour and then dip in beaten egg and then into fine bread
+crumbs. Cook until golden brown in hot fat.
+
+
+ROAST FRESH HAM
+
+Select a small baby pig ham and have the butcher bone and then leave
+space for the filling. Wipe with a damp cloth and then prepare and
+fill with highly seasoned bread crumbs. Tie into shape and then dust
+with flour and place in a baking dish and put in a hot oven to brown.
+Then reduce the heat and baste frequently with hot water, allowing the
+ham thirty minutes to start and the meat cooking thirty minutes to
+the pound after that. When ready to serve, lift to a warm platter and
+garnish with parsley or water-cress and serve with Virginia sauce.
+Place one medium-sized apple in with the ham to bake.
+
+
+BRAISED ROLLED FLANK STEAK
+
+Have the butcher score and trim the steak. Now soak sufficient stale
+bread in cold water to soften. Press dry and then rub through a fine
+sieve. Measure and place two cupfuls in the mixing bowl and add
+
+  Four tablespoons of shortening,
+  One cup of finely chopped onions,
+  One bunch of potherbs, chopped fine,
+  One level tablespoon of salt,
+  One level teaspoon of pepper.
+
+Mix well and then spread on a steak and roll. Tie securely with a
+stout string and then pat three-quarters cup of flour into the meat.
+Melt four tablespoons of shortening in a deep saucepan and when
+smoking hot add the prepared meat. Brown the meat, turning frequently,
+and then, when nicely brown, add one cupful of boiling water and
+simmer slowly, allowing the meat one-half hour to start cooking and
+thirty minutes to the pound. Add four large onions and when ready to
+lift one cup of boiling water for gravy. Usually this gravy requires
+no thickening.
+
+
+PLANKED STEAK
+
+Have the butcher cut the steak in two and one-half inch thicknesses
+from the large end of the sirloin. Remove the flank end and then the
+tenderloin, also taking out the bones. The butcher will do this for
+you. Now, when ready to prepare the steak, soak the plank in cold
+water for one hour. Heat the broiler and then place the plank in the
+oven. Cook the steak until quite rare in the broiler and then lift
+to a hot plank. Prepare a border of mashed potatoes and put them in
+a pastry bag, forced out around the edge of the plank. Garnish and
+smother with onions and minced green peppers. Place in a hot oven for
+ten minutes. Use the tenderloin for minute steaks. Hamburg the flank
+and serve hamburg steaks.
+
+
+LIVER AND BACON, CREOLE
+
+Have the butcher cut the liver in thin slices. Wipe with a clean damp
+cloth and then roll in flour and brown in hot fat. Now add
+
+  One cup of stewed tomatoes,
+  One and one-half cups of thinly sliced onions,
+  Two green peppers, chopped fine.
+
+Cover closely and cook for five minutes, then add
+
+  Two tablespoons of cornstarch,
+  One and one-half teaspoons of salt,
+  One teaspoon of paprika,
+  One-quarter teaspoon of mustard,
+  One-half cup of cold water.
+
+Dissolve the starch and spices well and then bring the mixture to a
+boil and cook slowly for fifteen minutes. Now place mashed potatoes on
+a large platter, shaping them flat on top. Lay the slices of liver on
+and then pour over them the sauce and garnish with nicely brown strips
+of bacon. Sprinkle with finely chopped parsley and serve.
+
+
+CHOP SUEY
+
+Slice sufficient meat from the cold roast of pork. Now cut in
+half-inch blocks and place in a pan and add
+
+  One cup of celery, cut in dice,
+  One green pepper, minced fine,
+  Four onions, minced fine,
+  One cup of finely shredded cabbage,
+  One and one-half cups of thick brown sauce,
+  Two teaspoons of salt,
+  One teaspoon of pepper,
+  One teaspoon of Worcestershire sauce.
+
+Heat slowly to the boiling point and cook until the celery and cabbage
+are tender and then make a border around a large hot platter of cooked
+noodles and lift on the chop suey. Garnish with finely chopped parsley
+and serve.
+
+NOTE.--Make the brown sauce from the left-over gravy and bones making
+a stock.
+
+
+DELMONICO ROAST BEEF
+
+Have the butcher cut the seventh and eighth rib from a roast, removing
+the chine bone. Now have him remove the blade and meat between it
+and the skin, cutting off the top of the ribs. This gives you a
+heart-shaped piece of very tender beef. It is really the eye of these
+two ribs. Place the roast in a pan and dust lightly with flour, and
+then place in a hot oven for thirty minutes to start cooking. Now
+reduce the heat and cook, allowing twenty minutes to the pound,
+counting the time from the minute you reduce the heat.
+
+Use the top of the ribs and the piece of meat from the blade for the
+pot roast or a beef à la mode. Have the butcher remove the blade and
+roll the flap-like piece around the ribs, fastening it with a skewer
+or the entire piece may be boned and rolled.
+
+
+BAKED SLICE OF HAM
+
+Have the butcher cut the ham in one-inch thick slices. Trim and then
+cut around the edges every two inches apart to prevent curling. Place
+on a baking dish and pour over the ham
+
+  One cup of water,
+  Two tablespoons of syrup.
+
+Bake in slow oven 25 minutes.
+
+
+ROAST SHOULDER OF LAMB
+
+Have the butcher bone and roll the shoulder and then when ready to use
+wipe with a damp cloth and pack with the following mixture: Chop very
+fine
+
+  Three onions,
+  Four branches of parsley,
+  One leek.
+
+Pat with flour and then roast in the oven, allowing thirty minutes to
+start cooking and twenty minutes to the pound, gross weight. Baste the
+meat after it commences to brown with one and one-half cups of boiling
+water.
+
+The season for spring lamb is from January to July. The meat is
+delicate and while less nutritious than mutton is delicious.
+
+Yearling is a splendid choice for lamb. It is fully as nutritious
+as mutton, without the excess fat of mutton. Fat mutton frequently
+disagrees with persons of delicate digestion and therefore should be
+discarded from the menu, and the yearling should be substituted.
+
+The choice mutton is raised in Virginia, Pennsylvania and North
+Carolina, while that which comes from Wisconsin is of splendid
+quality. Canada also sends us some fine meat.
+
+Prime mutton is large and heavy, the fat firm and white and the flesh
+a deep red in color and very finely grained. This meat contains fully
+as much nutriment as beef.
+
+Soups and broths made from mutton when the fat is removed are very
+wholesome and are frequently ordered in diets by physicians. Mutton
+should be hung for a short period to ripen, but lamb should be used a
+short time after it is dressed.
+
+The cuts in the side of lamb or mutton usually number six: (1) The
+neck, (2) the chuck, which includes some of the ribs as far as the
+shoulder blade, (3) the shoulder, (4) the flank or breast, (5) the
+loin and (6) the leg.
+
+In some parts of the country the butcher makes a cut, using the rack
+end of the loin and chuck for making the rib or French chops. The term
+chops is intended to designate meat cut from the rack or loin into
+chops, preferably one and one-quarter inches thick. Where the meat is
+cut with nine ribs on the loin, the shoulder and balance of the chuck
+is cut into chops for panning or braising. These chops require longer
+time for cooking than those cut from the rack or loin.
+
+
+ACCOMPANIMENTS FOR LAMB AND MUTTON
+
+Serve with a roast shoulder or leg of lamb, mint sauce, green grape
+jelly, peas or asparagus and baked potatoes. With mutton or lamb chops
+serve green grape jelly, mint or currant jelly.
+
+Mutton may be boiled and served with caper or soubis (onions) sauces,
+currant jelly sauce, boiled or mashed potatoes, peas, string beans,
+asparagus, stuffed tomatoes and cole slaw.
+
+
+HOW TO DISTINGUISH BETWEEN LAMB AND MUTTON
+
+Look first at the joint above the hoof. In lamb this joint is serrated
+or tooth-shaped when broken, while in the yearling and mutton it is
+the smooth oval ball-and-socket joint. In lamb the bones are pinkish
+in color; in mutton the bones are a blue-white color. The pinkish
+colored skin should be removed from lamb and yearling before cooking.
+This skin contains the woolly flavor.
+
+
+BONE AND STUFFED SHOULDER OF LAMB
+
+Have the butcher bone the shoulder of lamb and then wipe with a damp
+cloth. Now prepare a filling as follows: Mince fine sufficient parsley
+to measure one-half cup. Place in a bowl and add
+
+  One green pepper, minced fine,
+  Two onions, minced fine,
+  One cup of fine bread crumbs,
+  Two teaspoons of salt,
+  One teaspoon of pepper,
+  One-half teaspoon of sweet marjoram.
+
+Mix and then spread the filling and roll, tying securely. Now pat just
+sufficient flour into the meat to cover. Place on a rack in the baking
+pan and put in a hot oven. Just as soon as the meat becomes brown
+commence the basting with one cup of boiling water. Reduce the heat to
+a moderate oven.
+
+The time to cook: Allow the meat thirty minutes for heating, so as to
+start cooking, and then twenty minutes to the pound, counting gross
+weight.
+
+Keep the fact in mind that the rolled and filled meat requires more
+time than just the plain shoulder.
+
+To roast the shoulder unboned allow one-half hour to start cooking and
+then fifteen minutes to the pound.
+
+The leg of lamb may be boned and rolled or rolled and filled, and then
+cooked just like the shoulder.
+
+
+BENGAL CURRY OF LAMB
+
+Use the broken and coarse pieces of meat from the roast lamb. Chop
+fine and then place in a saucepan and add just sufficient water to
+barely cover. Now add
+
+  One onion, minced fine,
+  One green pepper, minced fine,
+  Four branches of parsley.
+
+Cook slowly until the meat is very tender. Now thicken the gravy,
+using cornstarch, and season with
+
+  One teaspoon of Worcestershire sauce,
+  Four tablespoons of catsup,
+  Two teaspoons of salt,
+  One teaspoon of paprika,
+  One-half teaspoon of curry powder.
+
+Make a border of cooked rice on a hot platter. Lift the curry into the
+centre of platter and garnish with one hard-boiled egg, chopped fine.
+
+
+BAKED EMINCE OF LAMB IN GREEN PEPPERS
+
+Mince the left-over portion of roast lamb fine, then measure and add
+any filling that may be left over. Place in a saucepan and add just
+sufficient boiling water to cover. Cook slowly until tender and then
+thicken the gravy. Now to one cup of the cold meat add
+
+  One cup of boiled rice,
+  One cup of canned tomatoes,
+  Three onions, chopped fine,
+  One tablespoon of salt,
+  One teaspoon of paprika.
+
+Mix and then fill into the prepared peppers. Set in a baking pan and
+add one cup of boiling water. Bake in a moderate oven for thirty-five
+minutes. Serve with cheese sauce. Boiled mutton or lamb may be used in
+these dishes to replace the roast meat.
+
+
+HOW TO USE LEFT OVER LAMB
+
+Cut slices from the roast lamb and then line a large platter with
+crisp leaves of lettuce. Place on the platter the slices of meat.
+Serve with mint or currant jelly. Use the uneven pieces for curry
+of lamb or a baked emince of lamb, with green peppers and vegetable
+salad.
+
+
+LAMB BOILED WITH RAVOLI
+
+Have the butcher cut for stewing one pound of the neck of lamb. Wash
+and place in a saucepan and add
+
+  Three pints of cold water,
+  One faggot of soup herbs,
+  One carrot, cut very fine,
+  Two onions, chopped fine.
+
+Cook very slowly until the meat is tender and then strain off the
+broth. Cool, then pick the meat from the bones. Chop the meat very
+fine and add
+
+  One and one-half teaspoons of salt,
+  One teaspoon of paprika,
+  Two onions, grated,
+  One green pepper, chopped fine,
+  One egg.
+
+Mix thoroughly and then prepare a dough as follows: Place in a mixing
+bowl
+
+  Two cups of flour,
+  One teaspoon of salt,
+  One teaspoon of paprika,
+  Three tablespoons of finely minced parsley.
+
+Mix by rubbing between the hands and then use one large egg and five
+tablespoons of water to make a dough. Knead until very smooth and then
+roll out as thin as paper. Cut into four-inch squares and brush the
+edges with water. Place a spoonful of prepared meat on the dough and
+then fold over and press the wet edges of the pastry tightly together.
+When all are ready drop in a large saucepan of boiling water. Cook for
+fifteen minutes and then lift with a skimmer; place in a dish and pour
+over the heated and seasoned lamb broth; then sprinkle over all four
+tablespoons of grated cheese and two tablespoons of finely minced
+parsley.
+
+
+LAMB HARICOT
+
+Soak one pint of lima beans overnight and then look over carefully in
+the morning. Parboil and then place in a baking dish with
+
+  One-half cup of diced onions,
+  One pound of neck of mutton cut into cutlets,
+  One cup of canned tomatoes.
+
+Season with salt and pepper and add sufficient boiling water to cover
+all. Place in a moderate oven and bake for three hours.
+
+
+INDIVIDUAL LAMB POTPIES
+
+Mince the meat left on the leg of lamb. Place in a saucepan and cover
+with cold water, adding
+
+  One carrot, diced,
+  Four onions,
+  Four potatoes cut in halves.
+
+Cook slowly until the vegetables are soft; lift the onions and
+potatoes and thicken the gravy and season with
+
+  Two teaspoons of salt,
+  One teaspoon of pepper,
+  One green pepper, chopped fine,
+  One tablespoon of Worcestershire sauce.
+
+Place portion of the meat, two potatoes, one onion and some gravy in
+individual baking dishes. Cover with a crust of pastry and bake in a
+moderate oven for twenty minutes.
+
+
+SPANISH MACARONI
+
+Mince fine
+
+  Three green peppers,
+  Four onions,
+  Two tomatoes.
+
+Now place five tablespoons of fat in a frying pan and add the prepared
+vegetables and cook slowly until tender without browning, and then add
+one-half package of cooked macaroni and
+
+  Two teaspoons of salt,
+  One teaspoon of pepper,
+  One-half cup of gravy from the kidney stew.
+
+Cook slowly for fifteen minutes.
+
+
+FALL MENU
+
+
+BREAKFAST
+
+                   Oranges
+              Cereal and Cream
+        Creamed Beef in Popover Cases
+                   Coffee
+
+
+DINNER
+
+   Radishes                   Sliced Cucumbers
+                  Kidney Pie
+ Spanish Macaroni                  Buttered Beets
+                   Cole Slaw
+ Orange Pudding                         Coffee
+
+
+SUPPER
+
+        Rice Croquettes with Cream Beef
+                    Sauce
+                  Cole Slaw
+ Orange Shortcake                          Tea
+
+
+
+
+HOW TO PREPARE RECIPES
+
+
+POPOVERS
+
+Place the popover pans in the oven to heat. Break one egg in a
+measuring cup and then fill with milk and turn into the mixing bowl
+and add
+
+  One-half teaspoon of salt,
+  One cup of sifted flour.
+
+Beat with a Dover egg-beater for five minutes and then remove the
+smoking hot popover pans from the oven and grease well. Pour in
+the batter and place at once in a hot oven and bake for thirty-five
+minutes. Do not open the oven door for ten minutes after the popovers
+are placed in the oven. When the popovers are twenty-five minutes in
+the oven, turn down the gas and then bake slowly to thoroughly dry out
+for the balance of the time allowed for baking.
+
+This amount will make eight small or six large popovers. Now, while
+the popovers are baking, the creamed beef can be prepared. Cut
+one-quarter pound of dried beef fine, using a pair of scissors to cut
+with. Place in a pan and cover with boiling water and let stand for
+five minutes. Drain and then make a cream sauce as follows:
+
+Place one and one-half cups of milk in a saucepan and add six
+tablespoons of flour and stir to dissolve, and then bring to a boil
+and cook for three minutes. Add the prepared dried beef and two
+tablespoons of finely minced parsley and let simmer slowly until the
+popovers are ready.
+
+Cut a slice from the tops of the popovers and fill them with the
+prepared creamed beef. Place a tiny dot of butter on top of each
+popover and dust lightly with paprika.
+
+
+KIDNEY PIE
+
+The meat pie can be made to be an economical dish. These pies are
+served in the Chelsea Coffee House in London.
+
+Remove the fat and tubes from one large beef kidney and then cut into
+pieces the size of a walnut. Place in a saucepan and add three cups
+of boiling water and let simmer slowly for ten minutes. Turn into a
+colander and let the cold water run on the kidney for five minutes.
+Now return the kidney to the saucepan and add
+
+  One-half teaspoon of thyme,
+  One-half teaspoon of sweet marjoram,
+  Four onions, cut in pieces.
+
+Cook slowly until tender and then add sufficient boiling water to
+cover. Add the dumplings, made as follows: Strain gravy from the
+kidney and add sufficient water to measure three and one-half cups.
+Place in a saucepan and when boiling add the dumplings, made as
+follows. Place in a mixing bowl
+
+  One cup of mashed potatoes,
+  One cup of flour,
+  One tablespoon of baking powder,
+  One teaspoon of salt,
+  One teaspoon of paprika,
+  Three tablespoons of grated onion,
+  Two tablespoons of finely-minced parsley,
+  One egg.
+
+Work to a smooth paste and then form into balls the size of a large
+walnut, and drop into the prepared stock and cook for ten minutes.
+Lift and thicken the gravy slightly. Now make a pastry as follows:
+
+  Three cups of flour,
+  One teaspoon of salt,
+  Two teaspoons of baking powder.
+
+Sift and then add the one-half pound of finely chopped suet and rub it
+into the flour well. Mix to a dough with two-thirds cup of water and
+roll out one-quarter inch thick on a floured pastry board. Line a
+large baking dish or individual custard cups. Now put a layer of
+kidney in the bottom and season with salt, pepper and finely minced
+onion. Place a dumpling on top and then a layer of thinly sliced
+hard-boiled egg. Cover with well-seasoned gravy and then with a crust,
+brushing the edges of the crust well with water. Now cut two gashes in
+the top of the crust to permit the steam to escape and then brush the
+top with water. If a large pie, bake for one hour; if individual ones,
+bake in a moderate oven for thirty-five minutes. Use three eggs in the
+kidney pie.
+
+
+ORANGE PUDDING
+
+Place in a mixing bowl
+
+  One-half cup of sugar,
+  Yolk of one egg,
+  Four tablespoons of shortening.
+
+Cream well and then add the juice and pulp of two oranges, which
+should measure three-quarters cup, and
+
+  One and one-quarter cup of flour,
+  Three teaspoons of baking powder.
+
+Beat to mix and then turn into well-greased and floured mould and
+cover the mould. Boil for one hour and then serve with the following
+sauce:
+
+  Three-quarters cup of sugar,
+  One-half cup of water,
+  Juice of one orange,
+  Grated rind of one orange,
+  Two tablespoons of cornstarch.
+
+Stir to dissolve the sugar and starch and then bring to a boil and
+cook for three minutes and serve.
+
+
+RICE CROQUETTES WITH CREAM BEEF
+
+Mould well-seasoned cooked rice into croquettes; then dip and flour
+and brown in hot fat.
+
+Make a cream sauce as follows: Place in a saucepan
+
+  Two cups of milk,
+  One-half cup of flour.
+
+Stir to dissolve the flour and then bring to a boil and cook slowly
+for five minutes. Add one-half pound of dried beef, prepared as for
+breakfast, and serve with the croquettes.
+
+
+ORANGE SHORT CAKE
+
+Place in a mixing bowl
+
+  One cup of flour,
+  One-half teaspoon of salt,
+  Two teaspoons of baking powder,
+  Five tablespoons of sugar,
+  One-half cup of water.
+
+Beat to a stiff dough and then spread on a well-greased and floured
+layer-cake pan, making the dough higher at the sides than in the
+middle of the pan. Cover with sliced oranges, cut into small pieces
+with a sharp knife. Now place in a bowl:
+
+  Six tablespoons of brown sugar,
+  Two tablespoons of flour,
+  One-half teaspoon of nutmeg.
+
+Mix well and then spread on the shortcake and bake in a moderate oven
+for thirty minutes. Much of the actual preparation of the menu can be
+prepared on Saturday.
+
+Use yolk of one egg for making dressing for coleslaw. For orange cake
+use
+
+  White of one egg,
+  One-half glass of jelly.
+
+Place in a bowl and beat until mixture holds its shape. Pile on orange
+shortcake.
+
+
+
+
+HALLOWE'EN
+
+
+On Hallowe'en the good fairies are permitted to make themselves
+visible to their many friends--so the traditions of Ireland tell us.
+And the little ones, as they are called by the romantic fun-loving
+Irish nation, play a great many tricks this night on their enemies and
+they reward their true friends with many blessings.
+
+It is truly a wonderful night for the romantic maiden to delve into
+the future and find, or try to find, her luck when seeking for the
+knowledge of her future life partner. In those good old days of long
+ago, the lad and lassie spent a pleasant evening trying all the lucky
+spells to insure them success in their love affairs for the coming
+year.
+
+And in the midst of much hilarity many games are played; there are
+bobbing and ducking for apples, spinning the plate, post-office,
+heavy, heavy, what hangs over and forfeits. These were some of the
+old-fashioned ways the boys and girls of yesteryear passed a happy
+evening.
+
+Other old legends told that this one night in the year the spooks
+or ghosts were permitted to roam the earth, so that, to escape their
+notice, all must go masked--hence our young folk disguised themselves
+and wandered forth from house to house, seeking entertainment; for
+many informal parties were held on this eve and no one was refused
+admission; each visitor was treated to apples and nuts and then he
+wandered on his way.
+
+Let your young folk entertain their friends with a good old-fashioned
+Hallowe'en party; let them play the old games of long ago, and
+then close to the magic hour of midnight serve a real old-fashioned
+Hallowe'en supper.
+
+
+SOME SUGGESTIVE MENUS
+
+No. 1.
+
+                     Cider
+ Salted Nuts                       Olives
+           Sardines and Potato Salad
+Jack o' Lantern Cakes               Coffee
+
+No. 2.
+
+                   Cider Cup
+ Radishes                            Celery
+            Gloucester Cod a la King
+               Cheese Sandwiches
+ Fruit Cakes                       Coffee
+ Nuts              Raisins         Apples
+
+No. 3.
+
+ Celery                            Salted Nuts
+              Baked Virginia Ham
+           Potato and Pepper Salad
+  Rolls                              Butter
+ Ice Cream                            Coffee
+
+No. 4.
+
+  Radishes                  Home-made Pickles
+              Fried Oysters
+         Potato and Celery Salad
+            Rolls and Butter
+ Fruit Ginger Bread                   Coffee
+
+Have corn husks and pumpkins for the decorations; use autumn leaves,
+strung together, for wall decorations. Cover the table with a silence
+cloth and then with linen table cloth, and place in the centre of the
+table a new wooden pail filled with cider. Bank the sides of the pail
+with corn husk, golden ears of corn and autumn leaves.
+
+Now wire the handle so that it will be in an upright position. Wrap
+the handle with yellow tissue paper and fasten a small jack o'lantern
+made from a small pumpkin to the handle, so that it will hang in the
+well of the bucket. Arrange the table in the usual manner. Serve the
+cider from this well during the supper.
+
+Hollow out a medium-sized pumpkin and cut in it a jack o' lantern and
+set bowls in the pumpkins to hold the radishes, pickle and sandwiches,
+sugar, etc., and make tiny pumpkins from the yellow crêpe paper,
+filling them with hard candies for souvenirs.
+
+
+HOW TO MAKE THE CIDER CUP
+
+Place in a large bowl some crushed ice and
+
+  One gallon of cider,
+  Three bananas, cut into thin slices,
+  Two oranges, cut into thin slices,
+  Three baked apples, cut into bits.
+
+Mix and then serve.
+
+
+SARDINE AND POTATO SALAD
+
+(Twenty-five Persons)
+
+Wash and then cook eight pounds of potatoes until tender and then,
+when cool, peel and cut into thin slices into a large mixing bowl. Now
+add
+
+  One cup of finely chopped onions,
+  One-half cup of finely chopped parsley,
+  One cup of finely chopped green peppers,
+  Two cups of finely chopped celery,
+  Two cups of mayonnaise or cooked dressing,
+  One-half cup of vinegar,
+  One tablespoon of salt,
+  One teaspoon of pepper,
+  One and one-half teaspoons of mustard.
+
+Toss to mix thoroughly and then prepare individual nests of lettuce
+and place three-quarters cup of the potato salad in each nest. Mould
+it into a cone and then lay four sardines, tail end up, against the
+salad. Garnish with finely chopped parsley and serve.
+
+
+JACK O' LANTERN CAKES
+
+Bake a sponge cake in individual or muffin pans and then ice with
+chocolate water icing and make the lantern face with white icing.
+
+
+GLOUCESTER COD A LA KING
+
+(Twelve Persons)
+
+Select a three-pound piece of boneless salt cod from the center cut;
+soak for three hours and then place in a piece of cheese-cloth and tie
+loosely, plunge into boiling water and boil for thirty minutes. Drain.
+Place two quarts of milk in a saucepan and add one and one-half cups
+of flour. Stir with a wire spoon to dissolve the flour and then bring
+to a boil and cook slowly for ten minutes. Now add
+
+  Two well beaten eggs,
+  The prepared fish, broken into flakes with a fork,
+  Juice of one lemon,
+  Two green peppers, cut into pieces and parboiled,
+  One tablespoon of grated onion,
+  One teaspoon of paprika.
+
+Heat slowly until very hot and then serve on toast.
+
+
+FRUIT CAKE
+
+Place in a mixing bowl
+
+  Two and one-half cups of syrup,
+  One cup of shortening.
+
+Cream well and then add
+
+  Eight cups of flour,
+  Four level tablespoons of baking powder,
+  One cup of milk,
+  One-half cup of cocoa,
+  One tablespoon of cinnamon,
+  One teaspoon of cloves,
+  One teaspoon of allspice,
+  Two eggs,
+  Two cups of finely-chopped peanuts.
+
+Beat to mix thoroughly and then grease and flour a baking pan and
+turn in the batter. Place the raisins one at a time on the top of the
+batter and gently press them into the dough. Bake for fifty minutes
+in a slow oven. Cool and then ice and decorate with Hallowe'en figures
+and then cut into blocks.
+
+
+FALL MENU
+
+BREAKFAST
+
+                      Grapes
+                 Cereal and Cream
+             Fried Butterfish, Creole
+ Hashed Brown Potatoes              Water-cress
+  Rolls                                Coffee
+
+
+DINNER
+
+                Grape Juice Cocktail
+              Pot Roast Beef, Spanish
+ Brown Potatoes                     String Beans
+                   Tomato Salad
+  Rolls                                 Coffee
+
+
+SUPPER
+
+ Fried Tomatoes                      Cream Gravy
+                    Potato Salad
+ Corn Bread                          Apple Sauce
+                        Tea
+
+
+BUTTERFISH, CREOLE
+
+Cleanse the fish and wash well and then drain. Now roll lightly in
+flour and brown in hot fat quickly. Place in a baking dish and add the
+following sauce:
+
+  One cup of stewed tomatoes,
+  Four onions, chopped fine,
+  One teaspoon of salt,
+  One teaspoon of paprika,
+  One-half teaspoon of thyme.
+
+Bake in the oven for twenty minutes and then serve from the dish.
+Other fish may be used in place of the butter fish.
+
+
+WINTER MENU
+
+BREAKFAST
+
+                       Grapes
+                  Cereal and Cream
+   Virginia Griddle Cakes                Syrup
+                       Coffee
+
+
+DINNER
+
+ Home-made Chow-chow                       Piccalilli
+            Ye Olde-Tyme English Oyster Pye
+Mashed Potatoes              Buttered and Spiced Beets
+                      Coleslaw
+              Grape Tapioca Blanc Mange
+                       Coffee
+
+
+SUPPER
+
+Bean Sausages                         Cream Gravy
+                    Potato Salad
+ Raisin Cake                                Tea
+
+A nice change for the family is to give them corn muffins and plain
+rolls or biscuits in place of bread. Usually in the hurry and bustle
+of getting the business folk off in time in the morning and then
+preparing the children for school the housewife does not have the time
+to prepare these homey, old-fashioned breads for breakfast.
+
+The price of butter makes it almost prohibitive to use it as a spread
+for hot cakes, yet we all like the butter flavor. So let us follow the
+example of the thrifty New England woman, who puts the syrup into a
+good-sized pitcher and then adds two tablespoons of butter to one and
+one-half cups of syrup. Place the pitcher into a pan of warm water
+and then heat. Stir frequently, so that the butter will melt and
+blend thoroughly with the syrup. Just before sending to the table beat
+thoroughly. This not only makes a delicious spread for hot cakes and
+waffles and the like, but it is a real economy and a saving in butter.
+
+
+GRAPE-JUICE COCKTAIL
+
+Place one pound of grapes in a saucepan and add three cups of water.
+Bring to a boil and cook until soft. Rub through a fine sieve and then
+sweeten and chill. Fill into cocktail glasses and serve.
+
+
+POT ROAST BEEF, SPANISH
+
+Place in a mixing bowl and chop fine
+
+  Two tomatoes,
+  Four onions,
+  Three green peppers,
+  Four branches of parsley.
+
+Now add
+
+  One teaspoon of paprika.
+
+Mix and pack into the meat, pushing well into the roll. Roll the meat
+in flour and then melt the suet in a deep saucepan and add the meat.
+Brown well and add one-half cup of flour. Stir until well browned
+and then add one quart of boiling water. Cover closely and then cook,
+allowing one-half hour for each pound of meat, gross weight. One hour
+before cooking add six small onions and one carrot cut in quarters.
+
+When ready to serve, add one quart of boiling water and season to
+taste. This will provide sufficient gravy to use for two meals.
+
+
+GRAPE TAPIOCA BLANC MANGE
+
+Place in a saucepan
+
+  One cup of water,
+  Two cups of grape juice,
+  Three-quarters cup of finely granulated tapioca.
+
+Bring to a boil and then cook slowly for thirty minutes and then add
+
+  Three-quarters cup of sugar,
+  One-half teaspoon of salt.
+
+Cook five minutes longer. Now rinse custard cups with cold water and
+pour in the blanc mange. Let cool and then turn on a saucer and pile
+with the fruit whip made from
+
+  White of an egg,
+  One-half glass of jelly.
+
+Beat until it holds its shape.
+
+
+BEAN SAUSAGE
+
+Open a can of beans and drain well, then mash and put through a sieve
+into a mixing bowl. Add
+
+  Two onions, grated,
+  Two tablespoons of parsley, chopped fine,
+  One-quarter teaspoon of mustard,
+  One-half teaspoon of paprika.
+
+Mix well and then mould into sausages. Roll them in flour and brown in
+hot fat. Use the liquid drained from the beans and sufficient milk
+to measure one and one-half cups. Place in a saucepan and add five
+tablespoons of flour. Stir to dissolve and then bring to a boil and
+cook for five minutes. Add
+
+  Three-quarters teaspoon of salt,
+  One-quarter teaspoon of pepper,
+  Two tablespoons of finely-minced parsley.
+
+
+VIRGINIA GRIDDLE CAKES
+
+Place one cup of corn meal in a mixing bowl and add
+
+  One teaspoon of salt,
+  Three tablespoons of shortening,
+  Three tablespoons of syrup,
+  One cup of boiling water.
+
+Beat to mix and then add
+
+  Two cups of cold water,
+  One egg,
+  Two and one-half cups of flour,
+  Two level tablespoons of baking powder.
+
+Beat hard to mix and then bake on a hot griddle.
+
+
+BUTTERED AND SPICED BEETS
+
+Cook the beets until tender and then drain and cut into slices. Now
+place in a small saucepan
+
+  One tablespoon of butter,
+  Two tablespoons of vinegar,
+  Two tablespoons of hot water,
+  One teaspoon of salt,
+  One teaspoon of paprika,
+  One-eighth teaspoon of mustard,
+  Tiny pinch of cloves.
+
+When boiling hot, pour over the sliced beets.
+
+Use the yolk of egg for making the dressing for the cole slaw and the
+white of egg and one-half glass of jelly for making the meringue for
+the grape tapioca blanc mange.
+
+
+YE OLD-TYME OYSTER PYE
+
+To prepare the crust, place in a mixing bowl
+
+  Two cups of sifted flour,
+  One teaspoon of salt,
+  Two teaspoons of baking powder.
+
+Sift to mix and then put one-quarter pound of suet through the
+food-chopper. Then rub the finely chopped suet through a fine sieve to
+remove the stringy parts. Now rub the suet into the flour and mix to
+a dough with one-half cup of cold water. Then chop and fold for two
+minutes. Turn on a floured pastry board and divide into two pieces.
+Roll out one-half of the dough until one-quarter inch thick and then
+turn a large plate over this dough and cut around the edge of the
+plate. Be sure that the plate is at least two inches larger than the
+top of the baking or casserole dish.
+
+Now drain the oysters and look over carefully for the bits of shell.
+Place the oysters in a casserole or baking dish and add the stalk of
+celery that has been scraped clean and then diced and cooked until
+tender, also
+
+  One grated onion,
+  Three tablespoons of parsley,
+  Three cups of thick cream sauce,
+  One and one-half teaspoons of salt,
+  One teaspoon of white pepper,
+  One-eighth teaspoon of thyme.
+
+Mix thoroughly and then make two or three small gashes in the top
+of the crust and cover the oysters with it, pressing the crust well
+against the edges of the dish. Brush the top of crust with water and
+bake in a moderate oven for thirty-five minutes.
+
+Use equal parts of the oyster liquor and milk for making the cream
+sauce. Chop the celery leaves as well as the stalk.
+
+Now roll out the balance of the pastry and cut into three-inch
+squares. Score the tops lightly with a knife or prick with a fork,
+and place on a baking sheet and bake a delicate light brown. Wrap in a
+napkin to keep warm. When ready to serve the oyster pie, place two of
+the squares of pastry on a plate and then lift on the oyster pie, and
+then place a second piece right over the crust of pie. Pour over this
+top piece of pastry two tablespoons of the sauce from the oyster pie.
+
+
+RAISIN CAKE
+
+Place in a mixing bowl
+
+  Three-quarters cup of sugar,
+  One egg,
+  Four tablespoons of shortening,
+  Two cups of flour,
+  Four teaspoons of baking powder,
+  Three-quarters cup of water.
+
+Beat to thoroughly mix and then pour into well-greased and floured
+loaf-shaped pan. Now spread one-half package of raisins on top and
+gently press them with the back of the spoon until the dough covers
+them. Bake in a moderate oven for thirty-five minutes.
+
+
+TURKEY
+
+A creole method of roasting turkey, chicken, duck or game or broiling
+fowl, birds or game is given below. Clean and prepare the bird to
+suit the taste, and when ready to cook, whether broiling, roasting
+or baking, lard the breast with many strips of salt pork or bacon, or
+fastened on with toothpicks. Place in a hot oven to sear, then turn
+the bird, be it large or small, on its breast. Roast, bake or broil
+for three-quarters of the time on its breast, basting every ten
+minutes. Dredge occasionally with flour. Do not season at the
+beginning of cooking, but delay this until the last quarter of the
+time allotted for cooking the bird, then turn it on its breast to
+brown.
+
+Finish cooking, basting every ten minutes. This method permits the
+heat to cook the heaviest part of the bird slowly, so that, by turning
+on its breast, the bony structure may receive the intense heat.
+
+Birds or fowls that are old should be steamed before roasting. This
+method will make them tender and juicy.
+
+
+FILLING AND GRAVY
+
+DRY FILLING
+
+  One pint of stale bread crumbs,
+  One large onion, minced fine,
+  One teaspoon of poultry seasoning,
+  One teaspoon of salt,
+  Two tablespoons of bacon fat or good beef drippings.
+
+Rub all together into a crumby mass, then pack into the fowl.
+
+
+WILD GAME FILLING
+
+Put through the food chopper enough celery tops, with leaves, to make
+one cupful, also:
+
+  One medium-sized onion,
+  One level teaspoon of sweet marjoram,
+  One level teaspoon of sage,
+  Two teaspoonfuls of parsley, minced fine,
+  One-fourth teaspoon of pepper,
+  One cupful of well-dried bread crumbs.
+
+Mix well, then fill into wild duck or goose.
+
+
+BAKED CHICKEN AND NOODLES
+
+Prepare the chicken for fricasseeing, cook until tender and then lift
+it. Now cook the noodles in the broth and season. Lift the cooked
+noodles into a baking or casserole dish. Now brown the chicken quickly
+on one side in a frying pan, using just sufficient shortening to
+prevent burning. Lay the chicken on the noodles and then thicken the
+broth slightly, adding
+
+  One tablespoon of minced parsley,
+  One tablespoon of minced onion.
+
+Pour over the chicken and noodles and bake in a hot oven for
+twenty-five minutes.
+
+
+APPLE AND RAISIN FILLING FOR DUCK
+
+Chop enough apples fine to measure one pint. Add
+
+  One-half cup of seeded raisins,
+  One and one-half cups of bread crumbs.
+
+Season with salt, pepper and sweet marjoram. Mix together with two
+tablespoonsful of melted butter. Pack into duck.
+
+
+GIBLET GRAVY
+
+Mince the giblets fine. Brown into two tablespoonfuls of bacon fat,
+adding two tablespoonfuls of flour. Brown well, then add one quart
+of water. Cook slowly while the fowl is roasting for one and one-half
+hours. Rub through a sieve, then return to the fire and bring to a
+boil. It is then ready to serve.
+
+
+MINCED GIBLETS ON TOAST
+
+Cook the giblets for one hour in one pint of water. Put through the
+food chopper, adding
+
+  One onion,
+  One hard-boiled egg,
+  One-fourth cup of canned tomatoes.
+
+Season with
+
+  One-eighth teaspoon of mustard, salt and pepper to taste.
+
+Serve on toasted strips of bread for luncheon.
+
+
+TURKEY MEAT BISCUITS
+
+Prepare the dough as for biscuits. Turn out on a pastry board and pat
+or roll out one-quarter inch thick. Spread one-half of the dough with
+the prepared turkey meat. Fold over the balance of the dough, press
+firmly. Cut with a sharp knife into squares and brush the tops of the
+biscuits with milk. Bake for twenty minutes in a hot oven.
+
+NOTE.--These biscuits may be prepared the night before and placed in a
+cold place and baked in the morning.
+
+
+
+
+LEFT-OVER TURKEY
+
+
+UTILIZING THE LEFT-OVER TURKEY
+
+Remove the meat from the carcass, separating the white from the dark
+meat. Pick the carcass clean and then break the bones and place in a
+soup kettle and cover with cold water and add
+
+  One-half cup of chopped onions,
+  One-half cup of diced carrots,
+  One faggot of soup herbs.
+
+Bring to a boil and cook slowly for two hours. Strain into a bowl and
+this stock can be used for soups, sauces and gravies.
+
+
+TURKEY CROQUETTES
+
+  One and one-half cups of very thick cream sauce,
+  One cup of fine bread crumbs,
+  One and one-half cups of turkey meat,
+  Three tablespoons of finely minced parsley,
+  Two tablespoons of grated onions,
+  Two teaspoons of salt,
+  One teaspoon of paprika.
+
+Mix thoroughly and then mould into croquettes and dip in beaten egg
+and then into fine bread crumbs. Fry until golden brown in hot fat.
+
+
+TURKEY AU GRATIN
+
+  Two cups of thick cream sauce,
+  One and one-half cups of turkey meat,
+  One tablespoon of grated onion,
+  Three tablespoons of finely minced parsley,
+  Two hard-boiled eggs, chopped fine,
+  One and one-half teaspoons of salt,
+  One-half teaspoon of pepper.
+
+Mix and then pour in a baking dish. Cover the top with fine
+bread crumbs and two tablespoonfuls of grated cheese and bake for
+thirty-five minutes in a moderate oven.
+
+
+TURKEY, TERRAPIN STYLE
+
+Use the dark meat. Prepare one and one-half cupfuls of cream sauce and
+then add
+
+  One and one-half cups of prepared turkey meat,
+  Two hard-boiled eggs, cut in eighths,
+  Pinch of nutmeg,
+  One teaspoon of salt,
+  One-half teaspoon of white pepper,
+  Juice of one lemon.
+
+Heat slowly to boiling point and then add one-half cupful of brown
+sauce, made from turkey stock. Add one teaspoonful of grated lemon
+rind and then serve.
+
+
+MEAT ROLL
+
+Use level measurements. This is a very nice dish for a luncheon. Place
+in a bowl
+
+  Two cups of sifted flour,
+  One and one-half teaspoons of salt,
+  One-quarter teaspoon of paprika,
+  Four teaspoons of baking powder.
+
+Sift twice and then rub in three tablespoonfuls of shortening and
+then mix to dough with two-thirds cup of water. Roll out on slightly
+floured board one-quarter inch thick, and spread with finely minced
+turkey meat, which has been seasoned with
+
+  One tablespoon of grated onion,
+  One green or red pepper, minced fine,
+  One teaspoon of salt,
+  One-half teaspoon of paprika.
+
+Roll for jelly-roll and pinch the edges together well. Place in
+well-greased baking pan and bake for forty-five minutes in a hot oven.
+Start basting with one cupful of turkey stock after the roll has been
+in the oven for ten minutes. Serve by cutting in slices and then cover
+with cream sauce.
+
+
+TURKEY POT PIE
+
+Place in a baking dish a layer of parboiled and diced potatoes. Season
+with finely minced onion and parsley and green or red pepper, chopped
+fine. Now add a layer of turkey meat. Repeat this until the dish is
+full and then add a sauce made from
+
+  One cup of milk,
+  One cup of turkey stock,
+  Five tablespoons of flour.
+
+Stir until flour is dissolved in the milk and stock and bring to a
+boil. Season and then pour over the turkey in the baking dish. Cover
+the top of the dish with lattice strips of pastry. Brush with milk or
+water and bake forty-five minutes in a hot oven.
+
+
+SOME SOUPS USING THE TURKEY STOCK
+
+Made by simmering bones and carcass of turkey in sufficient water to
+cover.
+
+
+TURKEY SOUP, ITALIAN
+
+Cook three ounces of macaroni in one quart of boiling water for twenty
+minutes and then drain and blanch under running water. Place in a
+saucepan and add
+
+  Two and one-half pints of turkey stock,
+  Two onions, cut fine,
+  Tiny bit of garlic.
+
+Cook slowly for fifteen minutes and then serve with grated cheese.
+
+
+MULLIGATAWNEY
+
+Place four cupfuls of turkey stock in a saucepan and add
+
+  Three apples, chopped fine.
+  One carrot,
+  One small onion.
+
+Bring to a boil and cook slowly until vegetables are soft and then
+place three tablespoonfuls of shortening in saucepan and add one-half
+cupful of flour. Stir until well browned and then add two cupfuls of
+turkey stock. Cook for ten minutes and add to the soup. Bring to a
+boil, then strain and season with
+
+  One level tablespoon of salt,
+  One and one-half teaspoons of paprika,
+  One-fourth teaspoon of nutmeg,
+  Three pints of turkey stock,
+  One-half cup of finely chopped celery,
+  One carrot diced,
+  Four tablespoons of washed rice.
+
+Bring to a boil and cook for thirty-five minutes very slowly and then
+season.
+
+
+CABBAGE PUDDING
+
+Chop one medium-sized head of cabbage fine and parboil until tender.
+Then drain and place in a bowl and add
+
+  Two onions, grated,
+  One cup of left over cold meat, chopped fine.
+
+Season well and then place a layer of the prepared cabbage in a baking
+dish and then a layer of bread crumbs. Pour two cups of thick cream
+sauce over all and place a thin layer of bread crumbs on top. Bake in
+a moderate oven for thirty minutes.
+
+
+
+
+FAMILY THANKSGIVING DINNER FOR SIX PERSONS, FROM A NEW ENGLAND FARM
+HOUSE
+
+                     Oyster Soup
+                 Home Pickled Onions
+  Chow-chow                                Chili Sauce
+                  Boston Brown Bread
+                      Fish Balls
+ Roast Turkey                              Brown Gravy
+  Oyster Filling                      Cranberry Sauce
+                       Bannocks
+ Baked Potatoes                         Mashed Turnips
+  Creamed Onions                    Buttered Parsnips
+                       Coleslaw
+   Pepperhash                            Corn Relish
+              Jams, Jellies and Conserves
+ Mince and Pumpkin Pies                       Coffee
+   Maple Fudge                      Preserved Plums
+
+
+The good old-fashioned oyster soup, made from the famous recipe that
+has been in the family for so many years, was served from two immense
+old white china tureens. Grandpa Perkins, sitting at the head of the
+table, ladled out the soup, and after it was placed and every one
+was seated, grandpa rapped the table with the big horn handle of the
+carving knife and every head was bowed in silent prayer while his
+voice was uplifted in thankful Thanksgiving praise, to which we all
+responded with a solemn amen.
+
+
+CHICKEN ROLL
+
+Place in a mixing bowl
+
+  Three cups of sifted flour.
+  One teaspoon of salt,
+  Three level tablespoons of baking powder.
+
+Sift to mix, rub in five tablespoons of shortening and mix to dough
+with one cup of water. Roll on pastry board one-quarter inch thick
+and spread with the prepared filling. Roll as for jelly-roll, place
+in well-greased and floured baking pan and bake in a moderate oven for
+thirty-five minutes. Serve with tomato or creole sauce.
+
+
+PREPARED FILLING
+
+Mince the giblets fine and pick the meat from the neck and carcass,
+putting the skin through the food-chopper. Place in a bowl and add
+
+  Two onions, grated,
+  One green pepper, minced fine,
+  Four tablespoons of finely-chopped parsley,
+  One-half cup of bacon, cut in dice and nicely browned,
+  One teaspoon of salt,
+  One-half teaspoon of white pepper.
+
+Mix thoroughly and spread as directed upon the dough.
+
+
+BOSTON BROWN BREAD
+
+Place in a mixing bowl
+
+  One-half cup of cornmeal,
+  One-half cup of barley flour,
+  One-half cup of rice flour,
+  One teaspoon of salt,
+  One-half cup of molasses,
+  One level teaspoon of soda,
+  One and one-quarter cups of sour milk.
+
+Beat to mix and then pour into well-greased one-pound empty coffee
+cans and fill them three-quarters full. Cover and place in a deep
+saucepan. Fill the saucepan two-thirds full of boiling water. Boil
+steadily for one and three-quarters hours; then remove the lid from
+coffee can and place in a warm oven for three-quarters of an hour to
+dry out.
+
+Next come the fish balls--not the great, round old-fashioned
+grease-soaked one of commerce, but the daintiest golden brown balls
+the size of bantam eggs, fried in smoking hot fat and laid on snowy
+white napkins in piles, with sprigs of parsley stuck between them.
+
+
+AUNT POLLY RIVES'S ONE-EGG CAKE
+
+  One egg,
+  One cup of brown sugar,
+  Five tablespoons of shortening,
+
+Cream well and then add
+
+  One and three-quarter cups of flour,
+  Four teaspoons of baking powder,
+  One cup of milk.
+
+Beat to thoroughly mix. Add one cup of seeded raisins; pour in a
+well-greased and floured loaf-shaped pan and bake forty minutes in
+moderate oven.
+
+
+REAL OLD VERMONT OYSTER SOUP
+
+For six people.
+
+Drain one dozen oysters free from the liquid, then strain the liquid
+into a saucepan. Wash and look carefully over the oysters to remove
+all bits of shell. Chop the oysters very fine and then return them to
+the oyster liquid. Add one tablespoon of butter and a tiny pinch of
+thyme; then heat to the scalding point and add two and one-half cups
+of scalding hot milk. Let come to a boil, remove from the fire and
+serve. Scald the milk in a double boiler.
+
+
+COUSIN HETTY'S FISH BALLS
+
+"Time was," said Cousin Hetty, "when we used to flake out fish, but
+since brother and old Amos went into the fish business, we generally
+use the shredded fish."
+
+Recipe for six persons. Open a package of prepared shredded codfish
+and then turn into a piece of cheese-cloth and plunge four or five
+times into a large bowl of hot water. Squeeze dry. Cook and then mash
+sufficient potatoes to measure three cups and then add the prepared
+fish and
+
+  Two tablespoons of grated onion,
+  Four tablespoons of finely-minced parsley,
+  One teaspoon of paprika,
+  One-quarter cup of milk,
+  Two tablespoons of butter.
+
+Beat hard to mix thoroughly and then mould into small balls; roll in
+flour; dip in beaten egg and milk and then roll in fine crumbs and fry
+until golden brown in hot fat.
+
+
+BANNOCKS
+
+For six persons. Place in a saucepan
+
+  Two cups of boiling water,
+  One-half teaspoon of salt,
+  Two tablespoons of maple sugar,
+  Four tablespoons of syrup,
+  Three-quarters cup of cornmeal.
+
+Cook until it is a thick cornmeal mush, then let cool. Spread very
+thin on well-greased baking sheet; brush with melted shortening
+and bake in a hot oven. In the days of long ago these bannocks were
+usually baked before the open fire.
+
+The feature of the dinner, three large turkeys, were cooked until
+golden brown and juicy tender. Nigh about the coming of the first
+of October, grandma gives strict orders that every morsel of bread
+crumbs, even though it is just the war bread, be saved. For you know
+lots of bread crumbs are needed for the fish cakes and then filling
+of the birds. This stale bread is thoroughly dried out and then put
+through the food chopper, then sifted. The coarse crumbs are used for
+filling the turkey.
+
+In the good old days of yesteryear when a large majority of us felt
+that Thanksgiving would be incomplete without the turkey, it required
+careful planning to use the left-overs without waste, as the family
+quickly tired of too much turkey when served for three or four meals.
+
+However, left-over chicken or turkey may be served in the following
+dishes:
+
+
+BROWN EMINCE FOWL
+
+Pick the meat from the back, carcass and neck and mince fine the
+giblets. Place in a saucepan and add to one and one-half cups of the
+prepared meat
+
+  One onion,
+  One green pepper, minced fine,
+  Three-quarters cup of boiling water.
+
+Cook gently for twenty-five minutes, then place in a saucepan two
+tablespoons of shortening and four tablespoons of flour. Stir to
+blend thoroughly and then brown until a rich golden brown. Turn in the
+prepared emince and stir to mix and season with
+
+  Salt,
+  White pepper,
+  Tiny pinch of mustard,
+  Tiny pinch of poultry seasoning.
+
+Make a border of mashed potatoes on a warm platter and fill the emince
+in the centre of the platter and garnish with finely minced parsley.
+
+
+CHICKEN DUMPLINGS
+
+Remove all the meat from the left-over carcass and break the bones.
+Place the bones in a stock pot and add
+
+  Three pints of cold water,
+  Two onions,
+  One fagot of potherbs,
+  One cup of well-crushed tomatoes.
+
+Bring to a boil and simmer slowly for two and one-half hours. Strain
+the stock and season with
+
+  Salt,
+  White pepper,
+  Three tablespoons of finely-minced parsley.
+
+Now place sufficient meat picked from the carcass through the food
+chopped to measure, when chopped fine, one cup; place in a bowl and
+add
+
+  One large onion, grated,
+  Four tablespoons of finely-chopped minced parsley,
+  One teaspoon of salt,
+  One-half teaspoon of white pepper,
+  Two cups of sifted flour,
+  Three level teaspoons of baking powder,
+  One tablespoon of shortening,
+  One well-beaten egg,
+  Seven tablespoons of water.
+
+Work to a smooth dough, then drop from the tablespoon into boiling
+stock. Cover closely and let cook for fifteen minutes. Lift on a slice
+of toast and then quickly add to the stock
+
+  One cup of minced chicken.
+
+Then dissolve
+
+  One-half cup of flour,
+  One-half cup of water,
+
+and stir to blend thoroughly. Add to the stock and then bring to a
+boil; cook for five minutes and pour over the dumplings. Sprinkle with
+finely minced parsley and send to the table at once.
+
+
+CHICKEN LOAF
+
+This delightful old southern dish is always welcomed by the family.
+Put the meat picked from the carcass and neck, with the giblets,
+through the food chopper, about one and one-half cups. Mince fine
+one-half cup of bacon and sufficient onions to measure one cup. Brown
+the bacon and simmer the onions in the bacon fat until tender, taking
+care not to brown. Now add
+
+  Two and one-half cups of cold cooked rice,
+  One cup of very thick cream sauce,
+  One cup of fine bread crumbs,
+  One tablespoon of Worcestershire sauce,
+  One and one-half teaspoons of salt,
+  One teaspoon of white pepper,
+  One well-beaten egg.
+
+Mix thoroughly, then pack into well-greased and floured loaf-shaped
+pan. Set the pan in a large one containing warm water and bake for one
+hour in a slow oven. Remove the pan containing the water and let
+the loaf stay in the moderate oven for fifteen minutes. Serve with
+parsley, cream or tomato sauce while hot; cut the balance cold and
+serve with mayonnaise or tartare sauce.
+
+
+CHRISTMAS DINNER
+
+                  Clear Tomato Soup
+ Onion Relish                         Curly Celery
+                    Baked Chicken
+ Spicy Filling                         Brown Gravy
+                   Cranberry Jelly
+  Sweet Potato Pone                Mashed Turnips
+                      Coleslaw
+    Mince Pie                            Coffee
+
+
+ONION RELISH
+
+Chop fine sufficient onions to measure one cup and then place two
+tablespoons of fat in a frying pan. When hot, add the onions, cover
+closely and simmer slowly until tender. Season with salt and paprika
+and three tablespoons of vinegar. Cool and serve as a relish.
+
+
+CURLY CELERY
+
+Scrape and thoroughly cleanse two stalks of celery and remove part of
+the green top and the bruised outside pieces. Cut each stalk in half
+from the root to the stem and then split again. Place in cold water
+and allow to crisp and cool.
+
+
+GRANDMA PERKINS'S SPICY FILLING
+
+Put the green and rough outside parts of the celery
+
+  Four onions,
+  One bunch of potherbs,
+
+through the food chopper and chop fine; then add
+
+  Three cups of stale bread crumbs,
+  One and one-half teaspoons of salt,
+  Five tablespoons of shortening,
+  One teaspoon of pepper,
+  Three-quarters cup of chicken stock.
+
+Mix and then fill into the prepared chicken. Sew the opening with a
+stout darning needle and string. Now rub the chicken thoroughly with
+shortening and cover with flour. Place in the oven and let brown
+slightly; then turn the chicken breast down and baste every ten
+minutes. Turning the chicken with the breast down causes the juices to
+permeate the white meat and thus make it tender and juicy.
+
+Turn the chicken and allow the breast about twenty minutes for
+browning before taking from the oven.
+
+
+BAKED CHICKEN
+
+Select a plump stewing chicken about five pounds and then singe, draw
+and wash thoroughly. Cover slowly and steam until tender; then fill
+with a spicy filling and place in a moderate oven to roast for one and
+three-quarters hours, basting every ten minutes.
+
+In order to be sure that the fowl will be sufficiently tender,
+remember to steam it ahead of time.
+
+
+CRANBERRY JELLY
+
+Wash one pint of cranberries; then drain and place in a saucepan.
+Add three-quarters cup of water. Cover and cook until soft; then rub
+through a fine sieve. Add two cups of brown sugar and bring to a boil.
+Cook for ten minutes and then pour into small custard cups to mould.
+
+
+SWEET POTATO PONE
+
+Wash and then boil one-quarter peck of sweet potatoes. Cool and remove
+the skins. Place in a bowl and mash, seasoning with
+
+  One-half teaspoon of nutmeg,
+  One and one-half teaspoons of salt,
+  One-half teaspoon of pepper,
+  Two tablespoons of butter.
+
+Grease a baking pan well; then dust with flour and spread the prepared
+sweet potatoes in the pan about one inch thick. Sprinkle the top
+thickly with nutmeg and place one tablespoon of butter over the top
+in tiny dots. Bake in a moderate oven for twenty-five minutes. Remove
+from the oven and let stand for five minutes. Cut into squares and
+lift with a cake turner to a hot plate.
+
+
+COLESLAW
+
+Shred the cabbage fine and then chop one green pepper. Place in water
+to crisp. Make a mayonnaise dressing by placing on a plate
+
+  Yolk of one egg,
+  One teaspoon of mustard,
+  One-half teaspoon of paprika,
+  One teaspoon of sugar,
+  One teaspoon of vinegar.
+
+Work to a smooth paste and then add the oil slowly at first and then
+faster until all the oil is thoroughly incorporated, beating it quite
+hard. Add the salt to taste. Now add the vinegar to reduce to desired
+consistency; then drain the cabbage, turn on a cloth and let dry
+before pouring over the dressing. Use three-quarters cup salad oil.
+
+
+MINCE PIE
+
+  Two cups of flour,
+  One-half teaspoon of salt,
+  One teaspoon of baking powder,
+  Two teaspoons of sugar.
+
+Place in a mixing bowl and then sift. Now rub three-quarters cup of
+shortening and mix to a dough with about six tablespoons of water.
+Divide the dough, then roll out and cover a pie plate. Use one and
+one-half pounds of mincemeat to fill. Cover with a crust and then wash
+with beaten egg. Bake in a moderate oven for forty-five minutes.
+
+NOTE.--To wash the pie use one-half of beaten egg, using the balance
+in the chicken filling.
+
+You know there is a great little story told about the pie-loving New
+Englanders, and as the story goes, there are only two kinds of pie,
+namely, "'Tis mince and 'tain't mince." So, as Grandma Perkins says,
+"This is all mince."
+
+
+HOW TO PREPARE THE MINCE
+
+  Twelve medium-sized apples,
+  One-half pound of candied citron,
+  One-half package of seeded raisins,
+  One pound of shelled peanuts,
+  Three-quarters pound of suet,
+  One pound of dried peaches,
+  One lemon.
+
+Put all through the food chopper and then place
+
+  One quart of syrup,
+  One pound of brown sugar,
+
+in a preserving kettle and bring to a boil. Cook for ten minutes and
+then add the prepared fruits and suet that have been put through the
+food chopper and add
+
+  One package of seeded raisins,
+  One tablespoon of cinnamon,
+  One teaspoon of ginger,
+  One teaspoon of cloves,
+  One-half teaspoon of allspice,
+  One-half teaspoon of nutmeg,
+  One-half teaspoon of salt,
+  Three-quarters cup of strong cider vinegar.
+
+Stir to mix thoroughly, then cook for ten minutes. Cool and then fill
+into fruit jars. Pour one tablespoon of salad oil on top; adjust the
+rubber and lid and seal. Process in hot water bath for twenty minutes
+and then cool and store.
+
+This mince will be found to be most delicious, and it will keep until
+used. Grandma Perkins's grandad was a Hiram Teesdale, of Gloucester,
+England, and this recipe is over 400 years old. The original recipe
+was named Christmas Mynce Pye, and on the holidays, a great pye of
+Gloucester mynce, made by good dame Teesdale, was always sent as a
+tithe from the county to the good Queene Elizabeth, and in this
+way royal favor was conferred on this family by the queen, who was
+delighted with the wonderful concoction.
+
+Black walnuts and hazel nuts were used in the original recipe, but as
+these nuts are quite expensive, the peanuts will do just as well.
+
+
+CHRISTMAS GOODIES
+
+In the days of long ago, before the day of heated apartments and
+water-heated homes, the housewife used the cellar as the cold-storage
+room. To-day this is impossible. For the householder who has an
+outside enclosed laundry or summer kitchen, the problem of keeping the
+holiday delicacies is quite an easy one. But to those of us who dwell
+in flats and apartments, some other way must be arranged.
+
+Here are two new ideas that are worth trying: First, a window box
+on the shady side of the house. This box must be lined with asbestos
+paper on the inside, and then covered with the same paper and an
+additional covering of oil cloth upon the outside.
+
+By covering the box in this way, the housewife is assured of a smaller
+storage space of an even temperature. Neither the extreme cold nor
+heat will affect this box. A thick layer of newspapers may be used
+as a lining, between the inside covering of the asbestos and the oil
+cloth covering upon the outside of the box.
+
+Mincemeat must be stored in a cool, dry place to blend and ripen,
+without the danger of freezing. This is also an ideal time for the
+mother to plan to have the family help her and at the same time knit
+the home ties very closely together. The home where the family joins
+in the evening to make the seasonable delicacies is a very happy one.
+Let the children have some of their friends in to help them with the
+preparations.
+
+
+CHICKEN CUSTARD
+
+Place one pint of chicken stock in a mixing bowl and add
+
+  One small onion, grated,
+  One and one-half teaspoons of salt,
+  One-half teaspoon of paprika,
+  Four eggs.
+
+Beat until thoroughly mixed and then fill into well-buttered glass
+custard cups and set the cups in a baking pan and fill the pan half
+full of warm water. Place in a slow oven to bake until firm. Remove
+from the oven and let stand for five minutes to settle, then loosen
+the edges of the custard from the cups with a knife and turn on a
+slice of toast and serve with parsley sauce. This is a delicious
+luncheon dish.
+
+
+MEATLESS MINCEMEAT
+
+Place in a mixing bowl
+
+  Four pounds of apples, chopped fine,
+  One pound of peanuts, chopped fine,
+  One pound of dried apricots, chopped fine,
+  One pound of dried peaches, chopped fine,
+  One pound of suet, chopped fine,
+  Two packages of seeded raisins,
+  One package of currants,
+  One-quarter pound of candied citron, chopped fine,
+  One-quarter pound of candied orange peel, chopped fine,
+  One-quarter pound of candied lemon peel, chopped fine,
+  Two tablespoons of cinnamon,
+  One teaspoon of mace,
+  One teaspoon of ginger,
+  One teaspoon of allspice,
+  One teaspoon of cloves,
+  One teaspoon of salt,
+  One pint jar of grape or other preserves,
+  One quart of molasses,
+  One quart of cider, boiled for fifteen minutes.
+
+Mix thoroughly and then store in the same manner as for ye olde-tyme
+mincemeat.
+
+
+YE OLDE-TYME MINCEMEAT
+
+Purchase one pound of shin beef and one-half pound of good soup bones,
+preferably bones from the chine or rib. Wipe the meat, place it and
+the bones in a saucepan and add three cups of boiling water. Cook
+slowly without seasoning until the meat is tender. Cool and then pick
+the meat from the bones and put all the meat through the food chopper
+into a large bowl and add
+
+  One pound of suet, shredded fine,
+  Five pounds of apples, chopped fine,
+  Grated rind of three lemons,
+  Juice of three lemons,
+  One-half pound of candied orange peel, shredded fine,
+  One-half pound of lemon peel, shredded fine,
+  One-half pound of citron peel, shredded fine,
+  One pound of dried or evaporated peaches, shredded fine,
+  One pound of shelled peanuts, chopped fine,
+  Two packages of seeded raisins,
+  One package of currants,
+  Three level tablespoons of cinnamon,
+  Two level teaspoons of mace,
+  Two level teaspoons of allspice,
+  One level teaspoon of cloves,
+  One level teaspoon of ginger,
+  Two level teaspoons of salt.
+
+Mix thoroughly, then place in a deep saucepan
+
+  One quart of syrup,
+  One pound of brown sugar,
+  One and one-half cups of stock from the meat,
+  One quart of cider,
+  One-quarter cup of vinegar.
+
+Bring to a boil and cook for twenty minutes. Pour over the mincemeat
+and mix thoroughly. Fill into crocks or jars; cover closely and set in
+a cool place, or fill it into all-glass jars and adjust the rubber
+and lid. Seal and then place in a hot-water bath. Process for one-half
+hour, at a temperature of 185 degrees Fahrenheit. Remove and store in
+a cool place. Mincemeat that has been sterilized will keep until used.
+
+
+GREEN TOMATO MINCE
+
+Place one quart of thinly sliced green tomatoes in a bowl and sprinkle
+with four tablespoons of salt. Let stand for four hours, then drain
+and squeeze dry. Return to the bowl and add
+
+  One-half pound of finely chopped suet,
+  Two and one-half pounds of finely chopped apples,
+  One cup of finely chopped dried apricots,
+  One cup of finely chopped seeded raisins,
+  One cup of finely chopped peanuts,
+  One cup of plum preserves,
+  Two cups of molasses,
+  One and one-half cups of boiled cider,
+  One tablespoon of cinnamon,
+  One-half teaspoon of nutmeg,
+  One-half teaspoon of cloves,
+  One-quarter teaspoon of allspice,
+  One-half teaspoon of ginger.
+
+Mix thoroughly and then store in the same manner as for ye olde-time
+mincemeat.
+
+
+MINCEMEAT FOR TWO
+
+  One-half cup of finely chopped cold cooked meat,
+  Three-quarters cup of finely chopped suet,
+  Six cups of finely chopped apples,
+  One cup of finely chopped candied orange and lemon peel, mixed,
+  One cup of seeded raisins,
+  One cup of currants,
+  One cup of chopped peanuts,
+  One cup of chopped apricots,
+  One and one-half cups of molasses,
+  One cup of cider,
+  Four tablespoons of vinegar,
+  One tablespoon of cinnamon,
+  One teaspoon of nutmeg,
+  One teaspoon of allspice,
+  One-half teaspoon of ginger,
+  One-half teaspoon of salt.
+
+Mix and then store in the same manner as for ye old-tyme mincemeat.
+
+
+JEWISH OR KOSHER MINCEMEAT
+
+Chop fine sufficient left-over cold cooked beef or lamb free from all
+fat to measure two cups. Place in a large bowl and add
+
+  Two quarts of finely chopped apples,
+  One cup of finely chopped candied orange peel,
+  One cup of finely chopped candied lemon peel,
+  One cup of finely chopped citron,
+  One cup of finely chopped apricots,
+  Two cups each of seedless raisins and currants,
+  One cup of finely chopped shelled almonds,
+  One cup of corn oil,
+  One and one-half tablespoons of cinnamon,
+  One teaspoon of cloves,
+  One teaspoon of nutmeg,
+  One teaspoon of allspice,
+  One-half teaspoon of ginger,
+  One teaspoon of salt.
+
+Now place in a saucepan
+
+  One quart of cider.
+  One pound of brown sugar,
+  One cup of molasses.
+
+Stir to dissolve, then bring to a boil and cook for fifteen minutes.
+Pour over the mincemeat and mix thoroughly. Fill into crocks or jars
+and store as for ye olde-tyme mincemeat.
+
+When storing mincemeat either in crocks or in jars, cover with salad
+oil, about one-quarter inch deep, to exclude air. Use a good grade
+of salad oil. This makes it unnecessary to use liquor for keeping the
+mincemeat.
+
+The bride housewife who is planning a Thanksgiving dinner for "just us
+two" frequently finds herself in a dilemma. Turkey is much too large
+for her and chicken hardly appeals to her for this day. However, below
+are some suggestive menus for a Thanksgiving dinner for two.
+
+No. 1.
+
+   Celery                    Radishes
+       Oysters on the Half Shell
+ Planked Squab             Spiced Grape Jam
+         Baked Sweet Potatoes
+            Creamed Onions
+ Endive Salad             Russian Dressing
+         Individual Mince Tarts
+                Coffee
+Cheese and Crackers       Nuts and Raisins
+
+
+No. 2.
+
+                Grilled Oysters
+                    Celery
+          Fillets of Flounder, Piedmont
+        Guinea Hen, Marie Cranberry Jelly
+Candied Sweet Potatoes                Cauliflower
+                    Coleslaw
+  Pumpkin Tarts                          Coffee
+   Cheese                     Nuts and Raisins
+
+
+No. 3.
+
+               Shrimp Cocktail
+  Celery                           Olives
+     Roast Squab Duckling, Currant Jelly
+Creamed Mashed Potatoes             Peas
+   Lettuce                    Pimento Dressing
+    Mince Turnover                   Coffee
+             Cheese and Crackers
+              Nuts and Raisins
+
+
+HOW TO PREPARE THE MENU
+
+Place the oysters in the ice box, near the ice, until ready to serve.
+Scrape and clean the celery, cutting the root into a point, then
+splitting it in half from root end to tip.
+
+Place in cold water and trim, then cleanse the radishes. Split the
+radishes into four parts, from tip to near the stem end; use a sharp
+knife for this purpose--this makes eight cuts in the radishes. Place
+in cold water.
+
+Wash the oyster shells and set aside until needed for serving the
+oysters.
+
+
+PLANKED SQUAB
+
+Split the squab down the back, then draw. Wash well in cold water and
+remove the breast bone. Place in a baking pan, rub with shortening
+and dust very lightly with the flour. Place in a hot oven to bake for
+thirty-five minutes. Baste frequently with hot water. Now lift to a
+hot plank and cover with strips of bacon. Split the sweet potatoes and
+place on each corner. Brush lightly with butter, dust with cinnamon
+and brown sugar. Place in a hot oven for twelve minutes.
+
+
+GUINEA HEN MARIE
+
+Have the butcher split the hen down the back and remove the breast
+bone. Wash and wipe dry, then rub well with shortening and dust with
+flour. Lay in a baking pan and place in a hot oven. Baste every ten
+minutes with boiling water. Cook for forty minutes in a moderate oven
+and just ten minutes before removing from the oven cover the hen with
+strips of bacon and
+
+  Three onions, minced fine,
+  One green pepper, minced fine,
+
+
+GRILLED OYSTERS
+
+Carefully look over the oyster and remove all bits of shell. Wash and
+then roll in mayonnaise, dip in bread crumbs. Return to the deep shell
+and broil or bake in a hot oven for ten minutes.
+
+
+PASTRY FOR TWO
+
+Place in a mixing bowl
+
+  One cup of flour,
+  One teaspoon of baking powder,
+  One-half teaspoon of salt.
+
+Sift to mix, then rub in three tablespoons of shortening and mix to a
+dough with three tablespoons of water. Chop the water into the flour,
+then turn on the pastry board and roll out one-quarter inch thick. Use
+for tarts and turnovers. Brush with milk or syrup and water and bake
+in a moderate oven.
+
+
+CAKE FOR TWO
+
+Place in a mixing bowl
+
+  Three-quarters cup of white corn syrup,
+  Yolk of one egg,
+  Four tablespoons of water,
+  One cup of sifted flour,
+  Three level teaspoons of baking powder,
+  One level teaspoon of flavoring.
+
+Beat to mix thoroughly and then add two tablespoons of melted
+shortening, folding in carefully. When thoroughly mixed, cut and fold
+the white of egg into the dough. Turn into well-greased and floured
+pan which has a tube in the centre and bake in a moderate oven for
+twenty-five minutes.
+
+
+
+
+SUGGESTIVE MENU FOR FAMILY HOME WEDDING 25 PERSONS, 7 O'CLOCK DINNER
+
+
+  Salted Nuts                           Sweet Pickles
+                          Celery
+                      Oyster Cocktail
+ Broiled Fresh Salmon                  Ravigote Sauce
+                 Roast Turkey, Brown Gravy
+                       Cranberry Jelly
+                   Candied Sweet Potatoes
+ Asparagus Salad                       Pimento Dressing
+   Ice Cream                             Wedding Cake
+                          Coffee
+
+Materials needed for twenty-five persons:
+
+  One-half pound of almonds,
+  Two small jars of sweet mixed pickles,
+  Twenty-five stewing oysters,
+  Six pound cut of fresh salmon,
+  One bunch of parsley,
+  Three bunches of watercress,
+  One bunch of leeks,
+  One bunch of thyme,
+  Two fifteen-pound turkeys,
+  One quart of cranberries,
+  Three-pound can of white corn syrup,
+  Three-quarters peck of sweet potatoes,
+  Three large cans of asparagus,
+  Three firm heads of lettuce,
+  One can of pimentos,
+  Two large bottles of catsup,
+  One small bottle of Worcestershire sauce,
+  One glass of horseradish,
+  Six quarts of ice cream, cut five blocks to the quart,
+  Ten or twelve-pound wedding cake,
+  One pound of coffee,
+  One pint of cream,
+  One pound of sugar,
+  One pound of butter,
+  Fifty rolls.
+
+
+OYSTER COCKTAIL SAUCE
+
+Open the catsup, Worcestershire sauce and horseradish and mix
+well. Add one-half cup of vinegar and mix again, and use for oyster
+cocktail, allowing five oysters for each person.
+
+Do not put any filling in the turkey. It will then resemble the
+grilled turkey of New Orleans.
+
+
+CRANBERRY JELLY, USING SYRUP
+
+Purchase the white corn syrup and place in a saucepan and add the
+cranberries. Bring to a boil and cook slowly for twenty minutes, and
+then turn into a bowl to mould. If you wish to strain out the seeds
+and skins, rub through a coarse sieve.
+
+If you wish to turn the cranberries from the bowl, rinse the bowl in
+cold water before pouring the jelly in.
+
+
+BUFFET SUPPER
+
+No. 1
+
+  Salted Nuts                                 Celery
+                    Tuna Fish à la King
+ Asparagus Salad                     Russian Dressing
+   Ice Cream                                   Cake
+                          Coffee
+
+
+No. 2
+
+  Olives                                      Pickles
+Chicken Salad                               Apple Jelly
+                      Rice Croquettes
+  Ice Cream                 Cake             Coffee
+
+
+No. 3
+
+  Olives                                      Radishes
+                   Baked Ham Sandwiches
+                 Potato and Celery Salad
+ Ice Cream                 Cake                 Coffee
+
+
+FOR MENU NO. 1
+
+Materials required:
+
+  Pound of almonds,
+  Six stalks of celery,
+  Eight large cans of tuna fish,
+  One can of pimentos,
+  One-half pound of mushrooms,
+  Six quarts of milk,
+  Three large cans of asparagus,
+  Six quarts of ice cream, cut five blocks to the quart,
+  Eight-pound wedding cake,
+  One pound of coffee,
+  One pound of sugar,
+  One can of milk,
+  Twenty-five rolls,
+  One pound of butter.
+
+
+TUNA FISH A LA KING
+
+Open cans of fish and turn into a large bowl. Make the sauce as
+follows. Place in a saucepan
+
+  Six quarts of milk,
+  Five level cups of flour.
+
+Stir to blend thoroughly, then bring to a boil and cook slowly for
+five minutes. Now add
+
+  One can of chopped pimentos,
+  The prepared mushrooms,
+  Three level tablespoons of salt,
+  Two level tablespoons of paprika,
+  One teaspoon of pepper.
+
+The tuna fish should be broken in large pieces. Heat slowly and when
+hot serve on thin slices of toast.
+
+
+TO PREPARE THE MUSHROOMS
+
+Peel the mushrooms and then cut both caps and stems in small pieces.
+Parboil for five minutes in boiling water and then drain and use.
+
+A heart shape may be arranged for either the square or round table.
+Have the shape made by a carpenter, fastening small cleats underneath
+to prevent its slipping off table top. The cleats must be arranged so
+they will catch the edge of the table.
+
+
+SUPPERS FOR EVENING AFFAIR
+
+                Toasted Cheese Sandwiches
+  Gingerbread                                   Tea
+             Cheese and Pepper Sandwiches or
+                 Bacon and Onion Sandwich
+                           Tea
+
+                        Scotch Rabbit
+                      Bread and Butter
+                           Tea
+
+                      Dry Oyster Pan
+  Toast                                        Cocoa
+               Cheese and Omelet Sandwiches
+                           Tea
+
+
+TOASTED CHEESE SANDWICHES
+
+Remove the crust from a loaf of bread, and then cut into slices one
+inch thick. Toast and then cut American cheese in slices one-fourth
+inch thick. Place on toast and spread lightly with grated onion. Place
+in the pan in a hot oven to toast the cheese.
+
+
+GINGERBREAD
+
+This cake can be made and baked in forty-five minutes. Place in a bowl
+
+  One and one-half cups of molasses,
+  One-half cup of shortening,
+  One cup of water,
+  Four cups of sifted flour,
+  Three level tablespoons of baking powder,
+  One and one-half teaspoons of cinnamon,
+  One teaspoon of nutmeg,
+  One teaspoon of ginger,
+  One-half teaspoon of allspice,
+  One-quarter teaspoon of cloves.
+
+Beat just enough to mix and then pour into well-greased and floured
+pan and bake for forty minutes in a moderate oven. It can be cut and
+eaten while hot if desired.
+
+
+CHEESE AND PEPPER SANDWICHES
+
+Place in a bowl
+
+  One cup of cottage cheese,
+  One onion, minced fine,
+  Two peppers, chopped fine,
+  One-half cup of mayonnaise,
+  One teaspoon of salt,
+  One teaspoon of paprika.
+
+Beat to mix and then butter the bread and cut in thin slices. Place a
+layer of cheese mixture and then cover and cut in half.
+
+
+BACON AND ONION SANDWICHES
+
+Mince fine one and one-half cups of onions. Parboil until tender and
+then mince four ounces of bacon. Cut in dice. Toss lightly in hot pan
+and add the onions. Toss until onions are nicely browned and tender.
+Spread between slices of buttered rye bread.
+
+
+FILLET OF BEEF A LA RIGA
+
+Round skirt, flank or chuck steaks may be used for this dish. Cut one
+and one-quarter pounds of thin round steak into four pieces. Now mince
+very fine
+
+  Two ounces of salt pork,
+  Two onions,
+  Four branches of parsley.
+
+Add
+
+  One and one-half cups of prepared bread,
+  Two teaspoons of salt,
+  One teaspoon of paprika,
+  One teaspoon of Worcestershire sauce.
+
+Mix thoroughly and then form into a sausage and lay on the prepared
+steak and roll, tying securely in three places with white string. Roll
+the steak in flour and then place four tablespoons of shortening in a
+deep saucepan and add the prepared fillets, and brown well. When the
+fillets are nicely browned, stir in two tablespoons of flour well and
+add
+
+  Two cups of boiling water,
+  One carrot, cut in quarters,
+  Four small onions.
+
+Cover closely and cook for one hour and then add
+
+  Two teaspoons of salt,
+  One-half teaspoon of pepper,
+  Juice of one-half lemon,
+  One cup of peas.
+
+Heat to the boiling point and then cook for ten minutes. Now lay a
+slice of toast for each fillet on a hot platter and lift the fillet.
+Remove the strings, then lift the carrot and onions and lay on a
+platter. Strain over the gravy and then place the peas in a border
+around the platter, and garnish with thin slices of tomato.
+
+
+SCOTCH RABBIT
+
+Place one-half pound of grated cheese in a saucepan or chafing dish
+and add
+
+  One onion, grated,
+  Three-quarters cup of well-drained canned tomatoes,
+  One tablespoon of Worcestershire sauce,
+  One well-beaten egg,
+  One teaspoon of salt,
+  One teaspoon of paprika.
+
+Mix and heat until the cheese melts. Serve on the toast.
+
+
+DRY OYSTER PAN
+
+Allow one-half dozen oysters for each person. Look over the oysters
+carefully and wash to remove bits of shell. Place well-drained oysters
+in a saucepan and place on stove. Shake continually until cooked,
+usually about four or five minutes. Season with salt, pepper and one
+tablespoon of Worcestershire sauce. Lift on a thick slice of toast and
+pour one tablespoon of melted butter over the oysters and then divide
+the liquid in the pan and pour over the toast. Sprinkle with finely
+chopped parsley and serve.
+
+
+RICE MUFFINS
+
+Rub one cup of cold boiled rice through a fine sieve into a mixing
+bowl and add
+
+  One egg,
+  One cup of milk,
+  One teaspoon of salt,
+  Four tablespoons of syrup,
+  Three tablespoons of shortening,
+  One and three-quarters cups of flour,
+  Four teaspoons of baking powder.
+
+Beat hard to mix and then pour into well-greased and floured muffin
+pans, and bake in a hot oven for twenty minutes.
+
+
+SPANISH BUN
+
+  One and one-half cups of sugar,
+  Three-quarters cup of shortening,
+  Yolks of five eggs.
+
+Cream until light lemon color and then add
+
+  Three teaspoons of baking powder,
+  Five cups of flour,
+  One cup of milk,
+  One package of small seedless raisins or currants,
+  One-half teaspoon of salt.
+
+Beat just enough to mix and then cut and fold in the stiffly beaten
+whites of five eggs. Pour into square pan which has been lined with
+paper and then greased and floured. Bake in a moderate oven for one
+hour. Ice with water-icing and mark off into slices with a knife while
+the icing is soft.
+
+
+VEGETABLES A LA JARDINIERE
+
+Pare and cut in dice
+
+  Two carrots,
+  One cup of celery,
+  One cup of sliced onions.
+
+Place in a saucepan, cover with boiling water and cook until tender;
+then drain, and then mince fine three slices of bacon. Brown bacon
+and then lift and add the vegetables to the fat left from browning the
+bacon. Add
+
+  One cup of canned peas,
+  One and one-half teaspoons of salt,
+  One teaspoon of paprika,
+  One tablespoon of vinegar.
+
+Cook slowly for fifteen minutes.
+
+
+BRAISED OX TAILS
+
+The large ox tail joints or the usual ox tail may be used for this.
+Soak two and one-half pounds of tails in warm water for fifteen
+minutes and then wash well, and drain and wipe dry. Roll in flour and
+then brown quickly in hot fat. Now lift to a deep saucepan and add
+
+  Three cups of boiling water,
+  Two cups of sliced onions,
+  Two carrots, cut in dice.
+
+Cook slowly for one and one-quarter hours and then season with
+
+  Two teaspoons of salt,
+  One teaspoon of pepper,
+  Four tablespoons of finely chopped parsley.
+
+Now to serve cook three-quarters pound of macaroni in boiling water
+for twenty minutes and then drain and season, and place on a hot
+platter. Lay on top of the macaroni the cooked ox tails and pour over
+all the gravy containing the onions and carrots. Garnish with finely
+chopped parsley and serve.
+
+
+POTATO PANCAKES
+
+Place in a mixing bowl three slices of bacon, minced fine, and cooked
+until nicely browned
+
+  Three tablespoons of bacon fat,
+  One egg,
+  Three-quarters cup of milk,
+  One and one-half cups of flour,
+  Three-quarters cup of potatoes rubbed through a fine sieve,
+  Four teaspoons of baking powder.
+
+Beat hard to thoroughly mix and then bake on a griddle or fry in hot
+fat.
+
+
+BANANAS A LA JAMIQUE
+
+Peel three bananas and then cut in half. Place in a bowl and sprinkle
+with the juice of one lemon. Let stand for one hour to marinate, and
+then dip in a batter and fry until golden brown. Lay on a thin slice
+of sponge cake and spread the cake with pineapple jelly or jam. Pile
+high with fruit whip and garnish with finely chopped crystallized
+ginger.
+
+
+BOSTON BAKED BEANS
+
+Soak one pint of beans in plenty of cold water overnight and in the
+morning carefully wash and place in a saucepan and cover again with
+water. Bring to a boil and cook for ten minutes, and then drain and
+place in a casserole or baking dish, and add
+
+  One-half pound of salt pork, cut into two-inch blocks,
+  One cup of stewed tomatoes rubbed through a sieve,
+  Four tablespoons of molasses,
+  One teaspoon of salt,
+  One onion, chopped fine,
+  One-half teaspoon of pepper,
+  One-quarter teaspoon of mustard.
+
+Mix well and then add sufficient water to cover. Bake in a moderate
+oven for three hours.
+
+
+WHOLE WHEAT MUFFINS
+
+Place in a mixing bowl
+
+  Two cups of buttermilk,
+  One teaspoon of baking soda,
+  One teaspoon of salt,
+  Three tablespoons of sugar,
+  Four tablespoons of shortening,
+  One egg,
+  Three cups of whole-wheat flour,
+  Two teaspoons of baking powder.
+
+Beat hard to mix and then pour into well-greased muffin pans and bake
+for twenty minutes in a hot oven.
+
+
+YESTERDAY'S BRAN BREAD
+
+Place in a mixing bowl
+
+  Three cups of buttermilk,
+  One and one-half teaspoons of salt,
+  Two teaspoons of baking soda,
+  Three-quarters cup of syrup,
+  One-half cup of shortening.
+
+Beat to thoroughly mix and then add
+
+  Four cups of whole-wheat flour,
+  Three cups of bran,
+  One and one-half cups of white flour,
+  Two teaspoons of baking powder.
+
+Beat hard to mix and then pour into two well-greased and floured
+loaf-shaped pans and spread evenly. Let stand for ten minutes and then
+bake in a moderate oven for forty minutes. One-half package of seeded
+raisins or three-quarters cup of finely chopped nuts may be added to
+one loaf for variety. Use when one day old.
+
+
+BUTTERMILK CUSTARD
+
+Place in a mixing bowl
+
+  Yolk of one egg,
+  Two eggs,
+  One and one-quarter cups of buttermilk,
+  One teaspoon of vanilla extract,
+  One-half cup of sugar,
+  Three tablespoons of flour.
+
+Beat to a smooth batter and then pour in custard cups and set the
+cups in a pan of warm water, and bake in a slow oven until firm in the
+centre. Remove, cool and then make a whip with
+
+  White of one egg,
+  One-half glass of jelly.
+
+Beat to a stiff meringue and then pile high on each custard. Serve ice
+cold, dusted with cinnamon.
+
+
+YANKEE PANCAKES
+
+Place in a mixing bowl
+
+  One and one-half cups of buttermilk,
+  Two tablespoons of syrup,
+  One tablespoon of shortening,
+  One teaspoon of baking soda,
+  One teaspoon of salt.
+
+Beat to mix and then add
+
+  One cup of whole-wheat flour,
+  One-half cup of cornmeal,
+  One teaspoon of baking powder.
+
+Beat to mix and then bake on a hot gridle.
+
+
+BUTTERMILK BREAD
+
+Scald two cups of buttermilk and then let cool. Put through a sieve to
+break up the large curds and then turn into a mixing bowl and add
+
+  Four tablespoons of sugar,
+  One tablespoon of salt,
+  Four tablespoons of shortening,
+  One yeast cake dissolved in one-half cup of water.
+
+Beat hard to mix and then add eight cups of flour, and work to a
+smooth dough; grease the bowl and place the dough in it. Turn the
+dough over to thoroughly coat with the shortening. Cover and let rise
+overnight and then early in the morning punch down well and turn over
+for one hour. Place on a moulding board and divide into loaves. Form
+into the loaf and then place in well-greased pans and let rise for one
+hour. Bake in a moderate oven for forty minutes.
+
+It is important that the temperature of the scalded and cooled
+buttermilk should be about 70 degrees Fahrenheit. When setting the
+bread overnight, be sure that it is in a place where the average
+temperature will be 65 degrees Fahrenheit in summer and 70 degrees
+Fahrenheit in winter, and which is free from drafts.
+
+
+BUTTERMILK DOUGHNUTS
+
+Place in a mixing bowl
+
+  One cup of buttermilk,
+  Two tablespoons of shortening,
+  One egg,
+  One cup of sugar,
+  One teaspoon of baking soda,
+  One teaspoon of nutmeg,
+  One-half teaspoon of ginger.
+
+Beat to mix. Now add
+
+  Five cups of sifted flour,
+  Two teaspoons of baking powder,
+
+and work to a smooth dough. Roll out one-half inch thick on
+well-floured pastry board and cut and fry until golden brown in hot
+fat.
+
+
+BUTTERMILK CHEESE PIE
+
+Place one quart of buttermilk in a pan and heat gently to about
+110 degrees Fahrenheit. Let cool and then turn into a piece of
+cheese-cloth and let drain for two hours. Now measure one and one-half
+cups of whey and place in a saucepan and add six tablespoons of
+cornstarch. Stir to dissolve and then bring to a boil and cook for
+five minutes. Now add
+
+  One cup of sugar,
+  Yolks of two eggs,
+  Grated rind of one-half lemon,
+  One teaspoon of nutmeg,
+  One-half teaspoon of vanilla.
+
+And the prepared cheese that has been draining in the cheesecloth.
+Beat very hard with the egg-beater to thoroughly blend. Pour into
+pans which have been lined with plain pastry and bake for forty-five
+minutes in a moderate oven.
+
+Dust the top of the pie before placing in the oven with either nutmeg
+or cinnamon, and one-half cup of seeded raisins or finely chopped nuts
+may be added for variety, if desired.
+
+Use left-over whites of egg
+
+  One for fruit whip;
+  One for dipping croquettes, oysters and the like to be fried in
+          deep fat.
+
+
+
+
+SAUCES
+
+
+CIDER SAUCE (CHAMPAGNE SAUCE)
+
+Melt three tablespoons of ham fat in the frying pan and add four
+tablespoons of flour, and cook until nice and brown, then add two
+cups of cider. Stir until well blended and then bring to a boil. Cook
+slowly for five minutes and then season with salt and white pepper and
+a little nutmeg.
+
+
+MOCK HOLLANDAISE
+
+To one cupful of cream sauce add
+
+  Yolk of one egg,
+  Two tablespoons of lemon juice,
+  One teaspoon of salt,
+  One teaspoon of paprika,
+  One teaspoon of grated onion.
+
+
+BATARDI SAUCE
+
+One cup of thick cream sauce,
+
+  Yolk of one egg,
+  One teaspoon of paprika,
+  One teaspoon of salt,
+  One teaspoon of grated onion,
+  Juice of one-half lemon,
+  One-half cup of stewed tomatoes,
+  One tablespoon of finely minced parsley.
+
+Heat slowly, beating thoroughly to blend. Rub through fine sieve and
+then serve cold.
+
+
+TOMATO SAUCE
+
+  One cup of canned tomatoes rubbed through a sieve,
+  One and one-half cups of cold water,
+  Four onions, minced fine,
+  One carrot, cut fine,
+  One fagot of soup herbs.
+
+Cook slowly for twenty minutes and then add
+
+  Three tablespoons of cornstarch,
+  One tablespoon of sugar,
+  Two teaspoons of salt,
+  One teaspoon of pepper,
+  One-quarter teaspoon of mustard dissolved in one-half cup of cold
+          water.
+
+Bring to a boil and then cook for ten minutes. Rub through a fine
+sieve and use.
+
+
+BROWN SAUCE
+
+To make a brown sauce, place four tablespoons of fat in a frying pan
+and add three tablespoons of flour. Stir until brown. Brown until a
+very dark color and then add one cup of stock or water. Stir until
+the mixture is perfectly smooth and at the boiling point for three
+minutes. Season as desired.
+
+
+AMERICAN SAUCE
+
+To make a sauce American take
+
+  One-half cup of thick cream sauce,
+  One-half cup of stewed tomatoes,
+  One tablespoon of grated onion,
+  One teaspoon of salt,
+  One teaspoon of paprika,
+  One tablespoon of grated cheese.
+
+Blend and put through the fine sieve. Serve hot.
+
+
+CREAM SAUCE
+
+Place one cup of milk in saucepan and add three level tablespoons of
+flour. Stir with a fork or egg-beater until well mixed and then bring
+to a boil. Cool for three minutes and then stir constantly. Remove
+from the fire and use.
+
+
+BOHEMIAN SAUCE
+
+  One cup of thick cream sauce,
+  Juice of one-half lemon,
+  One teaspoon of paprika,
+  One teaspoon of salt,
+  One tablespoon of fresh grated horseradish.
+
+Beat to mix and then serve either hot or cold.
+
+
+CANADIAN SAUCE
+
+Place in a saucepan
+
+  Two grated onions,
+  One green pepper,
+  Two tomatoes, chopped very fine.
+
+Cook slowly until soft, and then cool and add
+
+  Six tablespoons of salad oil,
+  Three tablespoons of vinegar,
+  One-quarter teaspoon of mustard,
+  One-half teaspoon of pepper,
+  One teaspoon of salt,
+  One-quarter teaspoon of sugar.
+
+Mix thoroughly and serve cold over the fish.
+
+
+HORSERADISH SAUCE
+
+Add two tablespoons of grated horseradish and one tablespoon of
+Worcestershire sauce to either cream sauce or brown sauce.
+
+
+MEXICAN CHILI SAUCE
+
+Split open and then remove the seeds from one dozen chilis (green
+peppers). Now scrape the three or four veins to remove seeds that run
+through the pepper lengthwise. Now drop them into boiling water for
+fifteen minutes. Remove the skin and chop fine. Place four tablespoons
+of oil in an iron frying pan and add one-half cup of finely chopped
+onions. Cook slowly until tender, taking care not to brown. Now add
+two tablespoons of flour. Blend well and then add the chilis and
+
+  Two cups of tomato pulp rubbed through a fine sieve,
+  One cup of boiling water.
+
+Simmer slowly until thick, smooth sauce. Season with salt to taste.
+Rub hand with salad oil, before preparing the peppers, to prevent
+burns.
+
+
+BEVERAGES
+
+To prepare chocolate as a beverage it is necessary to boil or cook it
+thoroughly. The mere fact of pouring boiling water or milk upon the
+cocoa will not cook it sufficiently.
+
+
+HOW TO PREPARE CHOCOLATE
+
+The Mexican epicure long ago discovered that to make chocolate
+successfully, it is necessary to beat it continually and he thus
+perfected a chocolate whip which is a wooden beater with a number of
+wooden rings fastened to it; when this is used to stir the chocolate
+it churns the mixture to a froth.
+
+The French use a number of switches, bound into a whip. The American
+housewife uses a flat wire whip for this purpose.
+
+Cocoa.--Place in a saucepan three-fourths cup of water and two level
+teaspoons of cocoa for each cup of cocoa desired. Bring to a boil and
+then cook for five minutes. Beat continually, then add one-fourth cup
+of scalded milk for each cup of cocoa. Bring to a boil again and then
+serve.
+
+Chocolate.--Use three ounces of chocolate to one quart of water. Cut
+the chocolate fine and then add water and stir constantly. Bring to a
+boil and cook for ten minutes. Add one cup of scalded cream and then
+bring again to boiling point and serve. One tablespoon of whipped
+cream may be added to each cup just before serving.
+
+
+HOW TO BREW A CUP OF TEA
+
+From an old tea merchant in London I received my instructions for
+making a perfect cup of tea. First rinse out the teapot with cold
+water and then fill it with boiling water, and let stand while you
+bring the water intended for the tea to a boil. Just before the water
+boils, turn out the water in the teapot and wipe dry. Then add the tea
+leaves and pour on the freshly boiled water. Cover the pot with a tea
+cosy or wrap in a towel and let stand exactly seven minutes. The
+tea is now ready to drink. This will give you a delicious drink of
+ambrosia that will delight the heart of true lovers of a good cup of
+tea.
+
+The use of a cosy for the teapot is to hold the heat in the pot and
+thus prevent quick cooling. Use one level teaspoon of tea to each
+one-half pint of water. Measure the water before boiling. The water
+must be poured on the tea immediately upon reaching the boiling point.
+After boiling for two minutes or longer the water quickly loses its
+natural gases.
+
+
+COFFEE
+
+Many varieties abound in the market. Among the best is the Arabian,
+with Liberian and Maragogipo closely following. After the coffee is
+harvested the quality and the value depend on the care in curing and
+packing. Brazil supplies the United States with about 80 per cent, of
+all the coffee used. Mexico and Central America together furnish about
+17 per cent., thus leaving about 3 per cent. from foreign countries.
+
+Various brands of coffee known by the housewife are:
+
+  Mocha,
+  Java,
+  Rio,
+  Santa Bourbon,
+  Santa,
+  Maracaibo,
+  Bogota,
+  Peaberry.
+
+The first named are the most expensive, the last named the cheapest.
+The word "blend" when used with coffee means a mixing of two or more
+varieties, producing a coffee of various strengths and of a smooth,
+mellow flavor.
+
+After the coffee is roasted it should be kept in air-tight cans.
+Grinding is the next important step, and this must be just right to
+get the full strength. Coffee coarsely ground is not desirable, as
+it requires a long time to infuse and is therefore wasteful. A medium
+fine grind will be found practical for those who use the old-style
+coffee pot. To filter, using the percolator, the coffee should be
+quite fine. The water falls continually over the coffee and produces a
+uniform cup.
+
+How to make good coffee, using the old-fashioned coffeepot: Place one
+level tablespoon of medium finely ground coffee in the pot for every
+cup desired; add the water and bring quickly to the boiling point.
+Stir with a spoon and then add a small pinch of salt and four
+tablespoons of cold water to settle the grounds. Let it stand in a
+warm place for five minutes; then serve.
+
+Percolator method: Place three-quarters of a level tablespoon of
+finely ground coffee in a percolator for each cup desired. Add the
+water and then place the pot on the fire. Let the coffee filter just
+four minutes after the first pumping of the water in the glass top
+shows a coffee color. This will produce an even, uniform cup of
+stimulating beverage.
+
+
+COFFEE AU LAIT
+
+French breakfast coffee: Make the coffee by the method desired,
+making only one-half the usual quantity. Now heat to the boiling point
+sufficient milk to fill each cup one-half full. When ready to serve,
+pour the hot milk in the cup and then fill it with coffee.
+
+
+COFFEE NOIR
+
+This coffee is usually drunk from the demi-tasse. Therefore, it should
+be of superior strength, usually one and one-quarter tablespoons
+are allowed of very finely ground coffee for every two cups. It is
+percolated until the liquid is very strong and is rich black in color;
+this takes, usually, from eight to ten minutes after the coffee first
+shows its color in the glass top of the percolator.
+
+
+EPICUREAN CREOLE COFFEE
+
+Many of the old Spanish and French grandees, who were the forefathers
+of the Franco-Spanish new world city, New Orleans, brought with
+them the beautiful china coffee pot of yesteryear. The making of the
+after-dinner coffee was an art indeed.
+
+The pot was filled with hot water and then set in a pail of boiling
+water to keep warm while the coffee was milled. Generally it was
+roasted fresh every day. It was ground into a fine flour, then tied
+in a piece of thin, fine muslin. The water was drained from the heated
+pot and the coffee was placed in it. Then fresh boiling water was
+poured in. The spout and top were closely covered with a napkin and
+the pot returned to the pail, containing sufficient boiling water to
+keep the pot hot. It was placed before the fire to brew; this usually
+took from ten to fifteen minutes. The coffee was ready and its
+delicious aroma and flavor amply repaid one for the time and trouble
+taken to make it.
+
+
+COFFEE A LA CREME
+
+Coffee made in the usual manner and then served with plain and whipped
+cream.
+
+
+TURKISH COFFEE
+
+The coffee for this style is ground into a fine flour, and is then
+covered with cold water, brought to the boiling point, sweetened and
+served without straining or filtering. Russian coffee is heavy and
+black and is frequently served with a slice of lemon.
+
+
+SUMMER DRINKS
+
+A cool drink, with plenty of ice tinkling in the glass, refreshes and
+invigorates one at the close of a warm day. The housewife may prepare
+with little trouble many delicious fruit flavors from fresh fruits
+that can be quickly turned into thirst-quenching beverages, by adding
+ice and a little carbonated water.
+
+Plain carbonated water may be purchased in either pint or quart
+bottles; and if a good cork is used to stop the opening of the
+bottles, after removing the caps, it may be used at intervals,
+providing it is kept on ice.
+
+
+PARISIAN TEA
+
+Place two teaspoonfuls of tea in a pitcher and pour over it one cup
+of boiling water. Cover closely and let stand for one-half hour. Drain
+and then place in the ice box until needed.
+
+To serve--place four tablespoons of the tea infusion in a tall glass
+and add
+
+  Juice of one-half lemon,
+  One-half cup of crushed ice,
+  Three mint leaves,
+
+and fill with carbonated water.
+
+Use pulverized sugar to sweeten if desired.
+
+
+CURRANT SLING
+
+Place one box of currants in a saucepan and add three cups of water.
+Bring to a boil, mashing with potato masher. Cook for fifteen minutes
+and then strain. Add two cups of sugar and bring to a boil. Cook for
+five minutes and then cool. Place one-half of the currant syrup in a
+tall glass and add
+
+  One-half cup of crushed ice,
+  One tablespoon of lemon juice,
+  Six mint leaves,
+
+and fill with carbonated water.
+
+
+PINEAPPLEADE
+
+Pare and grate one pineapple. Place in a saucepan and add
+
+  Two cups of sugar,
+  Two cups of water.
+
+Bring to a boil and then simmer slowly for fifteen minutes. Cool and
+then add
+
+  One pint of crushed ice,
+  One cup of carbonated water,
+  Juice of two lemons.
+
+
+EGG LEMONADE
+
+Place the yolk of an egg in a small bowl and add
+
+  Three tablespoons of pulverized sugar,
+  Two tablespoons of lemon juice,
+  One-half cup of ice-cold water.
+
+Beat to mix and then pour into tall thin glasses and add stiffly
+beaten white of egg, folding in carefully. Add four tablespoons of
+crushed ice and fill the glass with carbonated water. Orange juice may
+be used in place of the lemon juice.
+
+
+MINT CUP
+
+Place three sprigs of mint in a cup and add two tablespoons of sugar
+and crush. Now add
+
+  One drop of essence of peppermint,
+  One drop of essence of cloves,
+  One-half cup of crushed ice,
+
+and fill with carbonated water.
+
+
+GINGER ALE CUP
+
+Place in a saucepan
+
+  Juice of one lemon,
+  Grated rind of one-quarter lemon,
+  One cup of sugar.
+
+Simmer slowly until the sugar melts into the syrup. To use: Place
+three tablespoons of this prepared syrup in a tall thin glass and add
+
+  One-half cup of shaved ice,
+  One sprig of mint,
+  One-half cup of ginger ale,
+
+and fill with carbonated water.
+
+
+CREAM COFFEE SHAKE
+
+After breakfast drain the left-over coffee into a pitcher and set
+aside. To serve: Place in a tall glass
+
+  Two tablespoons of sugar,
+  Two tablespoons of cream,
+  One-half cup of cold coffee,
+  Four tablespoons of crushed ice.
+
+Stir to mix and then fill with carbonated water and place one
+tablespoon of marshmallow whip on top.
+
+
+RASPBERRY PUNCH
+
+Place one box of raspberries in a saucepan and add
+
+  One-half cup of water,
+  One and one-half cups of sugar.
+
+Bring to a boil and cook slowly until the fruit is soft. Rub through a
+fine sieve and add one-half cup of maraschino cherries, cut into tiny
+bits, and the liquid from the bottle of cherries.
+
+To use: Place one-half cup of the prepared raspberry syrup in a tall
+thin glass and add
+
+  One tablespoon of lemon juice,
+  One-half cup of crushed ice.
+
+Fill with carbonated water.
+
+
+PEACH CUP
+
+Place one quart of peeled and sliced peaches in a saucepan and add
+
+  One pound of sugar,
+  One cup of water.
+
+Cook until the fruit is soft and then rub through a fine sieve and add
+juice of one lemon.
+
+To use: Place one-half cup of the peach mixture in a glass and add
+
+  Two tablespoons of cream,
+  One-half cup of crushed ice,
+
+and fill with carbonated water.
+
+A box of straws to use in serving these iced drinks makes them doubly
+attractive.
+
+
+HOW TO PREPARE ICE CREAM
+
+Prepare the mixture for freezing early in the morning, while working
+in the kitchen, and then when it is cool place in the ice box to be
+thoroughly chilled until needed. Scald and cool the can and then place
+in the refrigerator. When ready to prepare the cream for freezing,
+place the ice in a bag and with a wooden mallet pound it fine. Now
+pour the prepared mixture into the cold can and place the dasher in
+position. Place the can in the freezer and adjust the turning crank,
+and give a few turns of the handle to see that everything is working
+easily. Now use a pint bowl for measuring and pour in three measures
+of ice, then one of salt. Repeat this until the ice and salt are above
+the mixture inside the can. It is necessary to be accurate if you wish
+to obtain good results.
+
+Haphazard measuring only means failure. Turn the freezer until it
+begins to become difficult to turn, then remove the dasher, using
+a wooden spoon to scrape and pack. You must work quickly, as it is
+important not to keep the can open any longer than necessary. Place
+n cork in the opening in the lid of the can and cover the top of can
+with a piece of wax paper, then put on the lid.
+
+Now drain off all the water. Repack, using four parts of ice to one
+part salt. Cover closely and set aside for one and one-half hours to
+ripen.
+
+If all preparations are made earlier in the day, it will take about
+one-half hour to put together the mixture and make the cream.
+
+Frozen desserts are divided into two classes, ices and ice creams.
+The ices include sherbets, water ices, frappés and sorbets. Ice creams
+include Philadelphia cream, American and French creams, parfaits and
+mousses. Sherbets contain gelatin or whites of eggs and water-ice
+mixture. Water ices are fruit juices sweetened and diluted with
+water. Frappes are partially frozen water ices. Sorbet is a mixture of
+flavors prepared as for water ices or a frozen punch.
+
+
+ICE CREAM
+
+Philadelphia ice cream is made from thin sweetened cream. American ice
+cream is a mixture of thin cream and a custard well flavored, which
+is then frozen. Frequently junket preparations are used in this cream.
+French ice cream is a plain, frozen, rich custard. Parfaits are creams
+made from a thick syrup, egg yolks and whipped cream, packed in a
+mould and frozen.
+
+Mousses are heavy creams flavored and sweetened and then whipped,
+packed into a mould and frozen.
+
+It is important to note that the can must not be over two-thirds full.
+All creams in the making increase in volume and therefore they must
+have sufficient room for churning. See that all parts of the freezer
+work freely before starting. If rusty or stiff use a drop or two of
+salad oil and then turn until it works freely.
+
+
+
+
+RECIPES
+
+
+1 GAL.--PEACH ICE CREAM
+
+Pare and cut in thin slices one quart of peaches and then add one
+and one-half cups of sugar and set aside for one hour. Now place in a
+saucepan
+
+  Three pints of milk,
+  One-fourth cup of cornstarch.
+
+Stir to dissolve the starch and then bring to a boil. Cook for ten
+minutes and then remove and add
+
+  Two well-beaten eggs,
+  One pint of milk,
+  One cup of sugar.
+
+Beat hard and then cool. Now crush and rub the peaches through a fine
+sieve, add to the prepared custard and freeze in the usual manner.
+
+
+STRAWBERRY ICE CREAM
+
+Wash and stem one pint of berries. Crush, using a potato masher.
+Cover with one cup of sugar and then let stand for one-half hour. Rub
+through a sieve into a bowl and place in the ice box until needed. Now
+place in a saucepan.
+
+  One and one-half quarts of milk,
+  One-fourth cup of cornstarch.
+
+Dissolve the starch in milk and then bring to a boil. Cook for five
+minutes and then remove from the fire and add
+
+  One egg,
+  Three-quarters cup of sugar,
+  One teaspoon of vanilla.
+
+Beat hard and then let cool. Set in the ice box until needed. When
+ready to use, beat for three minutes with a Dover egg beater. Add the
+strawberries slowly and beat again. Pour into the can and freeze. This
+amount will make two servings for a family of four or five. Peaches,
+raspberries, etc., may be used to replace the strawberries.
+
+
+ORANGE ICE CREAM
+
+  Three cups of milk.
+  Six tablespoons of cornstarch.
+
+Place in a saucepan and stir until the starch is dissolved and then
+bring to a boil and cook slowly for five minutes and then remove and
+cool. When the mixture is cool, add
+
+  One cup of strained orange juice,
+  Yolks of two eggs,
+  One cup of sugar,
+  One teaspoon of orange extract,
+  One teaspoon of vanilla extract.
+
+Mix thoroughly and then pour into the freezer and start to freeze;
+when about to remove the dasher add the stiffly beaten whites of two
+eggs. Give the freezer a few more turns to thoroughly mix and then
+remove the dasher. Secure the can so that the salt will not get into
+the cream. Pack in salt and ice to ripen for one and one-half hours.
+Use a mixture of one pint of salt to three pints of finely crushed ice
+for freezing.
+
+
+VANILLA ICE CREAM
+
+Place three cups of milk in a saucepan and add four tablespoons of
+cornstarch. Dissolve the starch and bring to a boil. Cook for five
+minutes and then partially cool and add
+
+  One cup of sugar,
+  One teaspoon of vanilla,
+  One cup of cream.
+
+Beat to mix and then chill. Then freeze.
+
+
+FROZEN STRAWBERRY CUSTARD
+
+A small two-quart freezer will make sufficient for the ordinary family
+at a very small outlay. It will require about ten pounds of ice and
+one and one-quarter pounds of salt. Break the ice very fine and use a
+bowl to measure with. Allow three parts of the ice to one part of salt
+for the freezing mixture and four parts of ice to one part salt for
+the packing mixture.
+
+Make a custard by placing three cups of milk in a saucepan and adding
+one-half cup of cornstarch. Dissolve the starch in the cold milk and
+then bring to a boil. Cook for five minutes and then remove and add
+
+  Two well beaten eggs,
+  One and one-quarter cups of sugar,
+  One teaspoon of vanilla.
+
+Beat to thoroughly mix and then add one pint of crushed strawberries.
+Freeze and then pack, and allow to ripen for two hours. Do not fill
+the can that contains the cream mixture more than three-quarters full.
+This permits the cream to expand.
+
+
+FROZEN CHERRY CUSTARD
+
+Stone one quart of cherries. Place in a sauce pan and add one cup of
+sugar. Cook in their own juice and sugar until soft. Now place in a
+saucepan
+
+  Three cups of milk,
+  One-fourth cup of cornstarch.
+
+Dissolve the starch and bring to a boil. Cook slowly for five minutes
+and then add
+
+  Three-quarters cup of sugar,
+  Two well-beaten eggs,
+  The prepared cherries.
+
+Beat to mix, then chill find freeze.
+
+
+FROZEN PINEAPPLE CUSTARD
+
+Pare and grate one medium-sized pineapple and then place in a bowl and
+add one and three-quarters cups of sugar. Now place in a saucepan
+
+  Three cups of milk,
+  One-fourth cup of cornstarch.
+
+Stir to dissolve the starch and then brine; to a boil and cook for ten
+minutes. Now add two well-beaten eggs. Beat to blend well and remove
+from fire. Add the prepared pineapple. Beat again to thoroughly mix
+and then freeze in the usual manner, using about three parts ice to
+one part salt. Pack away to ripen for two hours.
+
+
+WATER ICE
+
+Soak three tablespoons of gelatin in one cup of cold water for
+one-half hour, then place in a hot-water bath to melt. Strain and then
+add one pint of fruit juice, such as strawberries, cherries, currants,
+grape juice or peaches, or one and one-half cups of orange juice or
+seven-eighths cup of lemon juice. Now place two cups of sugar in a
+saucepan and add one quart of water. Bring to a boil and cook for five
+minutes. Add the gelatine and fruit juice and then cool and freeze.
+
+These stock recipes will enable the housewife to provide variety in
+the way of delicious, inexpensive desserts with very little trouble.
+A two quart freezer will require about ten pounds of ice and about one
+and one-half pounds of salt.
+
+
+FROZEN MARSHMALLOW PUDDING
+
+Place in a saucepan
+
+  Two and one-half cups of milk,
+  four tablespoons of cornstarch.
+
+Stir until dissolved and then bring to a boil and cook slowly for five
+minutes. Now add
+
+  Two well-beaten eggs,
+  One cup of sugar,
+  One cup of marshmallow whip.
+
+Stir until well blended and then cool. Freeze, using a mixture of
+three parts ice to one part salt. Let stand for one and one-half hours
+to ripen.
+
+
+STRAWBERRY PARFAIT
+
+Place a scant one-half glass of an eight-ounce glass of apple jelly
+in a bowl and add the white of one egg. Beat with a Dover egg beater
+until the mixture will firmly hold its shape. Place in a bowl directly
+on the ice. Have one cup of firm strawberries and then wash carefully
+to remove sand, then hull them. Turn on a cloth to drain. Place on the
+ice to chill.
+
+To serve, gently fold the berries into the cream and then fill into
+parfait glasses. Sprinkle with finely shredded cocoanut and serve.
+
+
+CHOCOLATE PARAFAIT
+
+Place in a mixing bowl
+
+  White of one egg,
+  One-half glass of apple jelly.
+
+Beat until the mixture holds its shape and then fold in one cup of
+whipped cream and then prepared chocolate. Pour into a mould and pack
+with ice and salt for two and one-half hours.
+
+To prepare the chocolate: Place one cup of sugar in a saucepan and add
+five tablespoons of water. Heat slowly to the boiling point, and then
+boil for one minute, then add two ounces of chocolate, cut in tine
+pieces. Stir until the chocolate is melted, taking care that the
+mixture does not boil, then add
+
+  One-quarter teaspoon of cinnamon,
+  One teaspoon of vanilla.
+
+Beat to mix. Cool, and add to the prepared cream.
+
+
+
+
+DIET TO REDUCE WEIGHT
+
+
+Correct eating is essential to health and because of this the proper
+cooking and serving of food plays an important part, in either the
+building up or reducing of weight to a desired average.
+
+As a rule, stout people seldom realize that they are eating food that,
+is entirely unsuited to them; and not only do they love starchy and
+over-rich foods, but also they frequently consume a liberal portion of
+sweets.
+
+Now unwise eating seldom produces its effects at once. When noticed,
+the body is already burdened with heavy layers of fat, that not only
+cause their bearer to be distressed and uncomfortable, but also cause
+disease.
+
+Not all of us can eat every food that is put before us, but we can so
+arrange our menus that we will be able to balance the diet and in this
+way supply the body with just its required needs.
+
+Eating over-large portions of rich desserts, fatty foods and starchy
+products causes these foods to turn into a fatty tissue, and then
+be stored in the body as adipose tissue. So, in order to get good
+results, the person who wishes to reduce should learn to thoroughly
+chew all foods. By this I mean chew the food very fine, so that it
+will be thoroughly mixed with the saliva and then flow without much
+effort to the stomach.
+
+You know that all starchy foods are changed by the action of the
+saliva into invert sugars; they then go to the stomach where they are
+thoroughly diluted with gastric juices and finally passed into the
+intestines, where the final processes of digestion take place.
+
+This form of starch is stored by the liver and kidneys, and thus
+passes out to the various tissues to be held in the body as fat.
+
+To reduce this fleshy tissue it is necessary to prevent the storage of
+more sugars, starches and fats in the body, and to cause that which is
+already stored there to be gradually consumed to prevent starving.
+
+Many people who go on a diet for reducing flesh in a few days complain
+of great, weariness, exhaustion and gnawing hunger in the pit of the
+stomach. A diet that cuts down the supply of food with the intention
+of reducing is extremely dangerous unless it is supervised by a
+physician. But persons who wish to make a visible reduction of flesh
+in a time ranging from five to six weeks can do so, if they will learn
+the foods that cause and feed these flesh-forming tissues and learn to
+replace this with non-fat-forming foods.
+
+And summer time is an ideal time to accomplish a reduction of flesh
+for those who wish to try it.
+
+
+
+
+A SERIES OF MENUS FOR ONE WEEK--BREAKFASTS
+
+
+(1)
+
+  Blackberries, about one-half cup (no sugar or cream)
+  Soft-Boiled or Poached Egg
+  Two Slices of Toast (no butter)
+  Four Leaves of Lettuce
+  Black Coffee
+
+
+(2)
+
+  One-half Cantaloupe
+  Three-inch Piece of Broiled Ham
+  Two Slices of Toast (no butter)
+  Four Leaves of Lettuce
+  Black Coffee or Tea with Lemon
+
+
+(3)
+
+  Juice of one-half Grape Fruit (no  sugar)
+  Piece of Broiled Fish
+  Two Slices of Toast (no butter)
+  Black Coffee
+
+
+(4)
+
+  Juice of one Orange
+  Broiled Tomatoes
+  Three Pieces of Bacon
+  Two Slices of Toast (no butter)
+  Black Coffee
+
+
+(5)
+
+  Stewed Huckleberries (no sugar)
+  Hamburg Steak (broiled)
+  Two Slices of Toast (no butter)
+  Black Coffee
+
+
+(6)
+
+  Stewed Peaches (no sugar)
+  Omelet
+  Toasted Whole-Wheat Bread (two slices)
+  Black Coffee
+
+
+(7)
+
+  Baked Prunes (no sugar)
+  Cream Beef, about one-half Cup
+  Two Slices of Toast
+  Black Coffee
+
+
+WHAT THESE BREAKFASTS ELIMINATE
+
+The sugar and cream from fruit and coffee and the butter from the
+toast--all of which are fat-forming foods. Toasting bread dexterizes
+the starch and thus helps the digestion of this starchy product.
+
+Breakfast may be eaten from 7 to 8.30 A.M., and is so balanced that
+those who board or take their meals in restaurants may easily follow
+the diet. Now, during the warm weather, it is most important to eat
+lightly during the noon period, and for this reason a light luncheon
+will be provided. Those who are employed in sedentary occupations
+should partake of a milk and _egg_ shake, or chocolate egg and milk;
+and this will be sufficient until the evening meal, or for luncheon
+you may have
+
+
+(1)
+
+  Plate of Lettuce
+  Toasted Cheese Sandwich
+  One Small Slice of Bread, Toasted (no butter)
+  Stewed Fruit, one-half Cup
+  Tea or Coffee (clear)
+
+
+(2)
+
+  Water-cress
+  Tomato Salad
+  One Slice of Toast (no butter)
+  Baked Apple
+  Tea or Coffee (clear)
+
+
+(3)
+
+  Radishes
+  Water-cress Salad
+  With Three Slices of Bacon
+  Brown Betty
+  Tea or Coffee
+
+
+(4)
+
+  Clear Tomato Soup
+  Deviled Egg
+  Slice of Toast (no butter)
+  Stewed Peaches
+  Tea or Coffee
+
+
+(5)
+
+  String-Bean Salad
+  Toast (no butter)
+  Cup Custard
+  Tea
+
+
+(6)
+
+  Poached Egg on Slice of Toast
+  Cantaloupe
+  Tea
+
+
+(7)
+
+  Broiled Fish
+  Lettuce
+  Raspberries
+  Tea
+
+Butter and potatoes are eliminated from this meal. Use skim milk,
+which has had its fat content removed in the cream, but which still
+contains the full nutritive value of the milk.
+
+
+(1)
+
+DINNER
+
+  Radish                    Watercress
+            Broiled Steak
+ Spinach                   String Beans
+     One Slice of Toast (no butter)
+         Stewed Fresh Fruit
+              Coffee
+
+
+(2)
+
+  Olives                       Radishes
+             Broiled Fish
+  Peas                    Steamed Squash
+               Lettuce
+     One Slice of Toast (no butter)
+           Sliced Peaches
+               Coffee
+
+
+(3)
+
+              Clam Broth
+            Baked Peppers
+   Cream Sauce Made with Skim Milk
+ Crushed Corn       Stewed Cucumbers
+               Lettuce
+   One Slice of Toast (no butter)
+     Watermelon          Coffee
+
+
+(4)
+
+           Young Onions
+            Lamb Chops
+           Baked Tomato
+             Lettuce
+  One Slice of Toast (no butter)
+   Cantaloupe           Coffee
+
+
+(5)
+
+             Tomato Canape
+            Broiled Chicken
+   Peas               Steamed Cabbage
+                Lettuce
+ Stewed Peaches                 Coffee
+
+
+(6)
+
+           Minced Clams on Toast
+  Egg plant                 String Beans
+                Lettuce
+  Cup Custard                     Coffee
+
+
+(7)
+
+                Water-cress
+             Pot Roast of Beef
+  Stewed Tomatoes            Lima Beans
+              Cucumber Salad
+      One Slice of Toast (no butter)
+  Stewed Apricots                Coffee
+
+This meal eliminates potatoes, butter and the rich heavy desserts. The
+portions should be about three ounces of lean meat and one-half cup
+of each vegetable, three leaves of lettuce. Use French dressing on all
+salads and one-half cup of fruit for dessert.
+
+This amount of food will not only satisfy, but also will, if persisted
+in, give satisfactory results in a reduction of flesh. This means that
+you cannot eat candy and other sweets between meals, and if you feel
+that you must have something sweet, try a piece of chewing gum. If
+fruits are too sour, try corn syrup for sweetening; about one-half
+cup to each quart of prepared fruit. Fresh fruits develop their own
+natural sweetness if they are baked instead of stewed in a saucepan.
+Just place them in a casserole dish with this amount of syrup or plain
+water and bake in a moderate oven for thirty-five minutes.
+
+
+CINNAMON TOAST
+
+Place two ounces of butter in a bowl and cream well. Add
+
+  Five tablespoons of sugar,
+  One teaspoon of  cinnamon extract or powdered cinnamon.
+
+Cream and then spread on nicely toasted bread.
+
+
+
+
+FRIED OYSTERS
+
+
+Unless the oyster is attractive in appearance, single dipped and fried
+an attractive brown, it is a failure as a fried oyster; few housewives
+seem to be able to turn out a perfect product.
+
+Use large oysters, and look them over carefully for bits of shell.
+Wash and then roll in highly seasoned corn flour. Let dry off for
+ten minutes and then dip in prepared egg, and then roll in fine bread
+crumbs. Stand aside to dry for ten minutes. Fry only three or four
+at a time in hot fat. Care must be taken to have the fat sufficiently
+hot. Usually about 370 degrees Fahrenheit will do.
+
+If you do not use a fat thermometer to test the fat, then try it with
+a piece of bread in the following manner: Place a crust of bread in
+the fat and begin to count 101, 102, 103, 104, etc., until you reach
+110: the bread should then be a deep golden brown. Then proceed to fry
+the oysters, keeping the fact in mind that more than three or four
+in at once will reduce the temperature of the fat and thus permit the
+oyster to soak up the grease.
+
+
+TO PREPARE THE CORN FLOUR
+
+  One cup of corn flour,
+  Two teaspoons of salt,
+  One and one-half teaspoons of paprika.
+
+Sift three times. To prepare the egg dip:
+
+  One egg,
+  Six tablespoons of oyster liquid,
+  One tablespoon of Worcestershire sauce,
+  One teaspoon of salt,
+  One teaspoon of paprika,
+  One tablespoon of prated onion.
+
+Beat well to mix and then use. To prepare the bread crumbs, put dried
+bread through the food chopper, then sift and store until needed.
+
+
+OYSTERS AU GRATIN, ITALIENNE
+
+Mince two green peppers fine and place in a bowl, and add sufficient
+celery minced fine to measure one cupful, and
+
+  One onion, grated,
+  Two cups of thick cream sauce,
+  Two teaspoons of salt,
+  One teaspoon of paprika,
+  Twenty-five prepared oysters,
+  Two cups of cooked macaroni.
+
+Mix and then pour into an au gratin dish. Cover with fine bread crumbs
+and then with three tablespoons of grated cheese. Bake for forty
+minutes in a moderate oven.
+
+
+OYSTER LOAF
+
+Cut a slice from the top of French rolls and scoop out the crumbs.
+Brush the inside of the loaf with melted butter and place in the oven
+and brown. Now place
+
+  One cup of thick cream sauce in a saucepan and add
+  One-half cup of finely diced celery parboiled,
+  Two hard-boiled eggs, chopped fine,
+  Two tablespoons of finely minced celery,
+  One tablespoon of grated onion,
+  Twenty-five oysters.
+
+Wash and look carefully over the oysters for bits of shell. Drain and
+pat dry and then cut in half and add
+
+  Two tablespoons of lemon juice,
+  One and one-half teaspoons of salt,
+  Three-quarters teaspoon of white pepper.
+
+Mix and then heat to the boiling point, and fill into four rolls and
+serve, garnished with parsley.
+
+
+SPICED OYSTERS
+
+Look over twenty-five oysters and then place them in their own liquid
+over the fire and bring to a boil. Let scald for two minutes and then
+drain. Wash in cold water. Strain the oyster liquid back into the
+saucepan after measuring. To three-quarters cup of oyster liquid add
+
+  One-half cup of vinegar,
+  One onion, grated,
+  One green pepper, chopped fine,
+  One bay leaf,
+  One teaspoon of salt,
+  One and one-half teaspoons of paprika,
+  Three cloves,
+  Two allspice,
+  One tablespoon of Worcestershire sauce.
+
+Bring to a boil and let cook for ten minutes. Pour over the oysters
+into all glass jars and then seal and set in a cool place.
+
+
+OYSTERS EN BROCHETTE
+
+Cut thinly sliced bacon in pieces the size of an oyster. Wash and look
+carefully over the oysters for bits of shell, then pat dry on a towel.
+Now thread a strip of bacon on a meat skewer and then an oyster and
+so on until the skewer is full, having the bacon first and last on
+the skewer. Fasten the ends of skewer with a small knob of potato or
+turnip. Dust the oysters and bacon thoroughly with flour and lay on
+a baking sheet and bake in hot oven for ten minutes. Serve with chili
+sauce.
+
+
+YANKEE OYSTER PIE
+
+  Two cups of diced potatoes, parboiled,
+  Three medium-sized onions, diced and parboiled.
+
+Grease a baking dish and then place a layer of onions and potatoes
+in the bottom and then a layer of oysters. Sprinkle the oyster with
+one-half cup of finely diced celery. Season each layer of oysters:
+cover with one and one-half cups of thick cream sauce and then with a
+crust of plain pastry. Wash the top of pastry with cold water and bake
+for forty-five minutes in a moderate oven.
+
+
+DEVILED OYSTERS
+
+Wash. look over and then chop fine twenty-five ovsters. Place in a
+bowl and then add
+
+  One cup of very thick cream sauce,
+  One tablespoon of grated onion,
+  Two tablespoons of finely minced parsley,
+  One teaspoon of salt,
+  One teaspoon of paprika,
+  One-half teaspoon of mustard,
+  One tablespoon Worcestershire sauce,
+  Two hard-boiled eggs chopped fine,
+  One-half cup of fine bread crumbs.
+
+Mix thoroughly and then pour on a platter and set aside to chill. Now
+scrub clean one dozen deep shells. Fill with the prepared mixture
+and then brush with beaten egg and cover with fine crumbs. Fry until
+golden brown in hot fat.
+
+The oyster is one of our most democratic luxuries; it is in very high
+favor in our most luxurious restaurants, and yet it is held in equal
+esteem in our most moderate-priced lunch rooms. Oysters are sold both
+in and out of the shell, fresh and canned, and they may be eaten and
+cooked in almost every conceivable way.
+
+Among the best known varieties are blue point, Buzzard Bays, Cape
+Cods, Lynnhavens, Maurice Rivers, Rockaways, saddle rocks, sea tags,
+Shrewsberrys and coruits and Oak Creeks. Many of these titles have
+really lost their real significance by trade misuses. Blue points, for
+example, is often, though incorrectly, applied to all small oysters,
+irrespective of their source.
+
+The oyster season opens in September and continues on until May. Three
+sizes are usually recognized by the trade--half shells, the smallest
+culls, the medium size and the box, which is the largest. True oyster
+lovers really prefer the large Lynnhavens and others on the deep
+shell.
+
+The epicure delights in eating raw oysters; and while this satisfies
+his appetite, it is also understood that the raw oyster virtually is
+assimilated without taxing the digestion.
+
+Oysters may be found in almost all parts of the civilized world, each
+locality having its own special species.
+
+It is a universal custom to omit the oyster from the bill of fare
+during the months of May, June, July and August. We have in their
+places the salt oyster and the clam.
+
+Oysters may be served on either the deep or flat shell, on a bed
+of finely crushed ice with a slice of lemon, Worcestershire sauce,
+catsup, horseradish or tabasco sauce. Nice crisp celery and
+toasted crackers generally accompany raw oysters. Do not, under any
+circumstances, cover the oyster with ice. Oysters may be made into
+cocktails or may be frozen.
+
+
+TO MAKE A COCKTAIL
+
+  One-half cup of catsup,
+  One tablespoon of Worcestershire sauce,
+  One tablespoon of grated onion,
+  Two drops of tabasco sauce,
+  Juice of one-half lemon.
+
+Mix well and use for four oyster cocktails, allowing five small
+oysters per person.
+
+
+FRAPPE OYSTERS
+
+Place oysters in freezer and freeze until soft mush, and then serve
+in cocktail or sherbet glasses with garnish of lemon and finely minced
+parsley.
+
+Oysters may also be prepared in many ways--stews, pans, broiled,
+baked, fried and roasted are among the popular ways of preparing them.
+
+
+DRY OYSTER PAN
+
+Wash and look over one dozen large oysters to free from bits of shell.
+Lay on a cloth to drain. Now place two tablespoons of butter in a
+clean saucepan and add the oysters and
+
+  One-half teaspoon of celery salt,
+  One-half teaspoon of paprika.
+
+Bring to a boil, cook for three minules and then turn in a hot dish
+and serve at once.
+
+To prepare a wet pan add one-half cupful ol strained oyster juice to
+the dry pan.
+
+
+PAN A LA CROUTON
+
+Prepare a dry pan and then dish on a slice of nicely browned and
+buttered toast.
+
+
+PAN A LA SUISSE
+
+Dip soda crackers in hot water and then place in a hot oven to toast.
+Prepare a dry pan, adding
+
+  One tablespoon of grated onion,
+  One tablespoon of finely minced parsley,
+  Three tablespoons of finely minced celery.
+
+Cook slowly for eight minutes and then dish on the prepared crackers
+and garnish with a slice of lemon.
+
+
+BROILED OYSTERS
+
+Have the oysters opened in the deep shell and then remove the oysters
+and wash and carefully look over for bits of shell. Roll in highly
+seasoned mayonnaise and then in fine bread crumbs, and return to the
+shell. Sprinkle with bits of finely chopped bacon and broil or bake in
+a hot broiler or oven for eight minutes. Serve in shell with a garnish
+of lemon.
+
+
+BROILED OYSTERS, VIRGINIA
+
+Heat the griddle very hot and then pat the oysters dry, place on
+griddle and let brown slightly; turn on the other side. Lift when
+slightly brown, on to a piece of toast. Baste with a tablespoon of
+melted butter and garnish with finely chopped parsley and a slice of
+lemon.
+
+
+BROILED OYSTERS A LA MARYLAND
+
+Place the oysters in a hot frying pan and brown on both sides lightly.
+Lift to a piece of toast and cover with cream sauce and garnish with
+finely minced parsley and a slice of bacon.
+
+
+OYSTER FARCI
+
+  Eighteen small oysters,
+  One hard-boiled egg,
+  One sweetbread, parboiled,
+  Six mushrooms, pared and parboiled.
+
+Chop fine and place in a bowl, and add
+
+  One cup of thick cream sauce,
+  One tablespoon of finely minced parsley,
+  One tablespoon of grated onion,
+  Four tablespoons of finely minced celery,
+  Two level teaspoons of salt,
+  One level teaspoon of paprika,
+  One-half level teaspoon of mustard,
+  Three-quarters cup of fine bread crumbs,
+  Three tablespoons of melted butter.
+
+Mix thoroughly and then fill into well-cleaned deep oyster shells,
+fill slightly about the edge of the shell. Brush with beaten egg and
+then with fine crumbs. Fry until golden brown in hot fat or bake in a
+hot oven for twenty minutes.
+
+
+OYSTER FRITTERS
+
+Chop twenty-five small oysters fine and then measure the liquid, and
+add sufficient milk to make one and one-quarter cups. Place in a bowl
+and add
+
+  Two cups of flour,
+  Two teaspoons of baking powder,
+  One and one-half teaspoons of salt,
+  One teaspoon of paprika,
+  Three tablespoons of finely minced parsley,
+  One tablespoon of grated onion,
+  The prepared oysters,
+  One well-beaten egg.
+
+Beat to mix; then fry like fritters in hot fat. For oyster pancakes,
+use the oyster-fritter mixture and bake like griddle cakes on a hot
+griddle.
+
+
+OYSTER OMELET
+
+Place yolks of three eggs in a bowl and add four tablespoons of cream
+sauce. Drain and pat dry one dozen oysters. Chop fine and add to yolks
+of eggs with
+
+  One teaspoon of salt,
+  One-half teaspoon of white pepper,
+  Two tablespoons of bread crumbs.
+
+Mix and fold in the stiffly beaten whites of three eggs. Pour into an
+omelet pan containing three tablespoons of bacon fat and cook until
+firm; turn and fold and roll, and then garnish with bacon.
+
+
+OYSTER TIMBALE
+
+Pare the timbale shells after the recipes given with the irons. Have
+the shells hot and then fill with oysters à la Newburg.
+
+
+OYSTERS A LA NEWBURG
+
+  One and one-half cups of thick cream sauce,
+  Yolks of two eggs,
+  Juice of one lemon,
+  One and one-half teaspoons of salt,
+  One teaspoon of paprika.
+
+Now drain and pat dry twenty-five oysters. Add to sauce and heat
+slowly until boiling point is reached. Cook for five minutes and then
+fill into shells and serve at once.
+
+
+STEAMED OYSTERS
+
+Scrub the oysters in the shell and place in a colander over a pot of
+boiling water. Cover closely until the shell opened and the oyster
+starts to curl. Remove from the steamer and lift off the flat shell,
+serving in the deep shell with lightly seasoned melted butter, celery
+and slice of lemon.
+
+
+SWEET POTATOES
+
+Sweet potatoes are the roots or tubes of a vine-like plant; it is a
+native of tropical climate, but it is grown in states as far north
+as New York. The delicious yams of the southern states and the West
+Indies are made into many attractive foods. The food value of the
+sweet potato is closely allied to that of the white potato, but it
+contains from 4 to 10 per cent. sugar, where the ordinary white potato
+has no sugar. And, then, too, this common vegetable will provide a
+variety of delectable dishes.
+
+
+SWEET POTATO CROQUETTES
+
+Wash and cook the potatoes until tender. Use six large sweet potatoes.
+Drain, cool and peel. Mash fine and then place in a bowl and add
+
+  One tablespoon of butter,
+  Two tablespoons of finely minced parsley,
+  One teaspoon of salt,
+  One-half teaspoon of pepper.
+
+Mould into croquettes and then dip in beaten egg and then in fine
+crumbs and fry golden brown in hot fat. Serve with cheese sauce.
+
+
+SWEET POTATO NESTS
+
+Cook sweet potatoes and peel and mash and then form into nests. Place
+the nests on a well-greased baking dish and fill with creamed dried
+beef. Place in the oven for ten minutes and heat. Sprinkle with grated
+cheese.
+
+Sweet potatoes may be used for a border for stews, for goulashes,
+etc. Try this method of baking the potato: Wash well, scrubbing with
+a vegetable brush. Dry and then grease thoroughly and place in oven to
+bake. This method prevents a thick coarse skin from forming with the
+pulp attached to it.
+
+
+FRENCH FRIED SWEET POTATOES
+
+Pare and cut the potatoes as for French frying and then cook in hot
+fat until golden brown.
+
+
+BROILED SWEET POTATOES
+
+Pare cold, boiled potatoes and then cut in thin slices. Dip in bacon
+fat and broil in a broiler until golden brown.
+
+
+SWEET POTATO COOKIES
+
+  One cup of brown sugar,
+  Four tablespoons of shortening.
+
+Cream well and then add
+
+  One cup of mashed sweet potatoes,
+  One and one-half cups of flour,
+  One teaspoon of baking powder,
+  One-half teaspoon of nutmeg,
+  Three-quarters cup of raisins,
+  One egg.
+
+Work to a smooth dough and then roll out on floured pastry board and
+cut one-quarter inch thick and then bake for eight minutes in a hot
+oven.
+
+
+WEST INDIES SWEET POTATO PUDDING
+
+  One cup of brown sugar,
+  Three tablespoons of shortening.
+
+Cream well and then add
+
+  Two cups of sweet potatoes that have been rubbed through a fine
+          sieve,
+  One and one-quarter cups of milk,
+  One well-beaten egg,
+  One-quarter teaspoon of salt,
+  One-half teaspoon of cinnamon.
+
+Beat to thoroughly mix and then pour in a baking dish and bake in a
+moderate oven for thirty-five minutes.
+
+
+SWEET POTATO BISCUIT
+
+  Two cups of mashed sweet potatoes,
+  One cup of milk,
+  Four tablespoons of shortening,
+  One egg,
+  Four tablespoons of sugar.
+
+Beat to mix and then sift together
+
+  One quart of flour,
+  Three tablespoons of baking powder,
+  One and one-half teaspoons of salt.
+
+Add to the potato mixture and work to a smooth dough. Roll on a
+slightly floured pastry board and cut with knife into square. Place
+on a baking sheet and wash well with milk, then bake in hot oven for
+fifteen minutes.
+
+
+SWEET POTATO PUDDING, KENTUCKY STYLE
+
+Pare four large sweet potatoes and then cut in thin paper-like slices.
+Now grease a baking dish well and place a layer of prepared sweet
+potatoes, and then dust lightly with cinnamon and cover with four
+tablespoonfuls of brown sugar. Repeat until the dish is full and then
+place.
+
+  One and one-half cups of milk in a bowl
+
+And add
+
+  One whole egg,
+  Yolk of one egg,
+  One-half cup of sugar.
+
+Beat well to mix and then add
+
+  Two teaspoons of vanilla.
+
+Pour over the potatoes and bake for fifty minutes in a slow oven. Add
+to white of egg, which has been left over for this purpose, and add
+one-half glass of currant jelly. Beat until the mixture will hold its
+shape and then pile high on the cold pudding and serve.
+
+
+SWEET POTATO PINEAPPLE
+
+Wash and cook until tender six large sweet potatoes and then pare and
+mash well and then add
+
+  One tablespoon of butter,
+  One teaspoon of salt,
+  One-half teaspoon of pepper.
+
+Pile on a baking dish and mould to shape of a pineapple. Make the
+pineapples eyes with the handle of a spoon and then brush with beaten
+egg and sprinkle with fine bread crumbs and then with two tablespoons
+of grated cheese. Bake in a hot oven for twenty minutes.
+
+
+SWEET POTATO CAKES, GEORGIA STYLE
+
+Cook and then peel and mash sufficient sweet potatoes to measure two
+cupfuls. Place in a bowl and then add
+
+  Two tablespoons of butter,
+  Two tablespoons of finely minced parsley,
+  Two tablespoons of finely minced red pepper,
+  Six strips of bacon, minced fine and nicely browned.
+
+Mould into flat cakes and roll in flour and brown in the hot bacon
+fat.
+
+
+CANDIED SWEET POTATOES
+
+Wash and cook the potatoes in their skins until tender and then drain
+and peel. Now place in a frying pan
+
+  Three-quarters cup of syrup,
+  Piece of butter size of a walnut,
+  One-half teaspoon of cinnamon,
+  One-quarter teaspoon of nutmeg.
+
+Bring to a boil and then add the potatoes and then let them marinate
+in the syrup, turning frequently for twenty minutes. Keep the pan
+where the potatoes will cook slowly, adding four tablespoons of
+boiling water.
+
+
+POTATO SOUFFLE
+
+Rub two cups of mashed potatoes through a fine sieve to remove the
+lumps. Place in a bowl and add
+
+  Yolks of two eggs,
+  One teaspoon of salt,
+  One-half teaspoon of paprika,
+  One-half teaspoon of grated onion,
+  One-half cup of milk.
+
+Beat to mix and then cut and fold in the stiffly beaten whites of
+two eggs. Place in a well-greased pan and bake in a moderate oven for
+twenty minutes.
+
+
+POTATO CROQUETTES
+
+Mince fine sufficient bacon to measure four tablespoons after
+chopping. Place in a frying pan and add two grated onions; brown
+gently and then add
+
+  Two cups of mashed potatoes,
+  One teaspoon of salt,
+  One-half teaspoon of pepper.
+
+Mix thoroughly and then mold into croquettes. Roll in flour and then
+dip in beaten egg and roll in fine crumbs. Fry until golden brown in
+hot fat.
+
+
+
+
+WHITE POTATOES
+
+
+POTATOES AU GRATIN
+
+Cut cold boiled potatoes into dice and then season with salt and
+pepper and place a layer in a baking dish. Sprinkle with fine crumbs
+and one tablespoon of finely minced onion, two tablespoons of finely
+minced parsley. Place in a second layer and season, then pour over the
+last layer two cups of cream sauce. Sprinkle with fine crumbs and a
+little grated cheese and bake in a moderate oven twenty-five minutes.
+
+
+POTATO CUSTARDS
+
+Rub one cup of mashed potatoes through a fine sieve into a bowl and
+add
+
+  One cup of milk,
+  Two well-beaten eggs,
+  One teaspoon of salt,
+  Pinch of mace.
+
+Mix thoroughly and then turn into a baking dish and bake in a moderate
+oven until firm, usually about twenty minutes.
+
+
+POTATO CUP FOR SALAD
+
+Boil medium-sized potatoes in their jackets. Cool and then peel. With
+a teaspoon scoop out a well in the centre, leaving a thin wall of
+potato. Now trim neatly into shape. Place in a bowl and marinate
+in French dressing, turning frequently so that each position may be
+seasoned. Now prepare a filling as follows:
+
+  One cold boiled beet, cut into tiny dice,
+  One-half cup of cooked peas,
+  One onion, grated,
+  Three tablespoons of finely minced parsley,
+  One-half cup of cold boiled potatoes, cut into tiny dice.
+
+Toss the vegetables gently to mix. Season with salt and pepper and
+reduce four tablespoons of mayonnaise with two tablespoons of vinegar.
+Fill into the potato cups and place in a nest of crisp lettuce leaves.
+Garnish with mayonnaise and serve ice cold.
+
+
+NEW METHOD OF MAKING FRENCH FRIED POTATOES
+
+Cut large cold boiled potatoes into cubes as for French fried potatoes
+and dust lightly with flour and brown quickly in hot fat. This method
+prevents the potato from being soggy in the centre.
+
+
+POTATO CRUST FOR MEAT PIES
+
+Mash boiled potatoes and then rub through a sieve to remove the lumps.
+Now add to
+
+  One quart of prepared potatoes,
+  Three tablespoons of shortening,
+  Two teaspoons of salt,
+  One teaspoon of paprika,
+  Two teaspoons of baking powder,
+  One teaspoon of grated onion,
+  One well-beaten egg,
+  Six tablespoons of milk.
+
+Beat thoroughly to mix and then spread in a layer about one inch thick
+on meat pies. Brush the top with milk and bake in a moderate oven for
+thirty-five minutes.
+
+
+POTATO DUMPLINGS
+
+Grate four large cold boiled potatoes into a mixing bowl and add
+
+  One and one-half cups of flour,
+  One and one-half teaspoons of salt,
+  One teaspoon of pepper,
+  One small onion, grated,
+  Three tablespoons of finely minced parsley,
+  One egg,
+  Three tablespoons of water.
+
+Mix to a smooth dough and then form into balls the size of an egg.
+Drop into boiling water and cook for fifteen minutes. Lift and drain
+well and serve with either brown stew or cheese sauce.
+
+
+BAKED POTATOES
+
+Select large, well-shaped potatoes, and wax and grease thoroughly with
+shortening and place in the oven or broiler to bake. When done, cut
+a slice from the top and scoop out the contents of the baked potatoes
+into a bowl. Mash the potatoes and add a little milk, salt and pepper
+to taste and one tablespoon of butter to each potato. Beat until they
+are very light and fluffy and then fill back into the potatoes, piling
+up high. Place a strip of bacon on top of the prepared potatoes and
+place in a hot oven to brown the bacon. Dust with paprika and serve.
+
+
+POTATO SALAD
+
+  Six boiled potatoes, diced,
+  Three onions, chopped fine,
+  Two green peppers, chopped fine.
+
+Place in bowl and mix; then add
+
+  One cup of mayonnaise dressing,
+  One-fourth cup of vinegar,
+  One tablespoon of salt,
+  One teaspoon of paprika.
+
+Serve.
+
+
+JELLIED POTATO SALAD
+
+Prepare one quart of thinly sliced cold boiled potatoes and then add
+
+  Two cups of lettuce, shredded very fine,
+  Three medium-sized onions, chopped fine,
+  Two green peppers, chopped fine,
+  Five tablespoons of finely chopped parsley,
+  Two teaspoons of salt,
+  One-half teaspoon of white pepper.
+
+Cover with
+
+  Three-quarters cup of mayonnaise dressing,
+  One-quarter cup of vinegar.
+
+Toss gently to mix. Now chill a baking pan by placing on ice. Make two
+quarts of lemon gelatine. Pour some gelatine in the pan and turn it
+so as to make one-half-inch coating of gelatine all over the pan. Now
+spread on the potato salad in an even layer. Pour over the salad a
+little gelatin every few minutes to fill the crevices and cover the
+top. Set aside to mould and then when ready to serve, dip the pan in
+warm water for a few minutes and then unmould on a pastry board. Cut
+into squares and place in a nest of crisp lettuce leaves and garnish
+with a teaspoon of mayonnaise dressing.
+
+
+GUTNEY RUN POTATO CAKE
+
+Mince fine sufficient salt pork to measure one-half cup. Place in a
+frying pan and add three-quarters cup of chopped green onions. Cook
+slowly until tender, and then add one quart of mashed potatoes, well
+seasoned. Mix well and then turn into a bowl. Cool, and then form
+into cakes and roll in flour, and brown in hot pork fat. Serve with
+well-seasoned cream gravy.
+
+
+HASHED-BROWN POTATOES
+
+Peel cold boiled potatoes and then cut in one-quarter-inch dice. Dust
+well with flour and then place four tablespoons of shortening in a
+frying pan and when smoking hot add the potatoes. Toss gently until
+nicely browned and add the seasoning.
+
+
+
+
+CORN
+
+
+Nowhere do they cook corn as tender as it is usually prepared in the
+corn belt. Select full, well-shaped ears of corn and remove the husk,
+leaving just the last layer. Now fold back this layer of husk and
+remove all the silk from the corn, using a stiff vegetable brush for
+this purpose. Refold the husk about the corn and cook it.
+
+How to cook the corn: Have a large kettle containing plenty of boiling
+water. Add one teaspoon of sugar, add corn and boil twelve minutes for
+small ears and fifteen to eighteen minutes for large ears; cover pot
+closely.
+
+
+TO DRY CORN--LANCASTER COUNTY RECIPE
+
+Select firm, full ears of corn and husk. Remove the silk with a cloth
+and then plunge the ears of corn into boiling water and cook for five
+minutes. Remove and dip in cold water and then cut from the cob with
+a sharp knife. Spread on shallow trays and dry in a commercial or
+homemade drier.
+
+This corn may be dried in the oven at a temperature of about 110
+degrees Fahrenheit. Leave the oven door open so that the moisture may
+quickly evaporate.
+
+The Lancaster county farmers dry this corn in the sun and cover the
+trays with mosquito netting; they are brought in at night to protect
+them from the dampness and dew, which would start a mould on the corn
+while it is drying.
+
+
+CORN FRITTERS FOR TWO PEOPLE
+
+Score and scrape the corn from two medium-sized ears, and then place
+in a bowl and add
+
+  One well-beaten egg,
+  Two tablespoons of finely minced parsley,
+  Three-quarters cup of flour,
+  One teaspoon of baking powder,
+  One half teaspoon of salt,
+  One-quarter teaspoon of pepper.
+
+Beat to thoroughly mix and then either fry in hot fat or bake on a
+griddle.
+
+
+SALTED CORN
+
+Remove the husk from the corn, leaving just a single layer against
+the corn: fold back this single layer of husk and remove all the silk,
+wiping with a dry cloth. Place two inches of salt in the bottom of a
+deep crock and stand the ears so that each one will be entirely alone
+and encased in salt. Stand the tip end down, pack closely with salt
+and place two-inch layer on top Cover and place in a cool place. It is
+most important that the ears do not touch.
+
+
+
+
+TOMATOES
+
+
+TOMATO EGG CUSTARD
+
+Prepare four tomatoes by cutting slice from top and scooping out the
+centre with spoon; break into a small bowl two eggs, adding
+
+  Two tablespoons of milk,
+  One teaspoon of grated onion,
+  One teaspoon of finely minced parsley,
+  One teaspoon of salt,
+  One-half teaspoon of paprika.
+
+
+Beat to mix and then pour into the prepared tomatoes. Sprinkle each
+tomato with fine bread crumbs and bake in a moderate oven for thirty
+minutes.
+
+
+TOMATOES AND EGGS, PARDUE
+
+Place in a saucepan
+
+  One and one-half cups of stewing tomatoes,
+  One grated onion,
+  One tablespoon of finely minced parsley,
+  One teaspoon of salt,
+  One-half teaspoon of paprika,
+  Three level tablespoons of cornstarch.
+
+Dissolve the starch, salt and paprika in the cold tomatoes and bring
+to a boil. Cook for ten minutes and then fill into custard cups. Now
+break into each cup one egg and sprinkle with fine crumbs. Place a
+tiny bit of butter in the centre of the cup. Bake in a moderate oven
+for eighteen minutes.
+
+
+TOMATO OMELET
+
+Dip two tomatoes in boiling water to loosen the skin. Peel and then
+cut in slices. Place two tablespoons of shortening in a pan and fry
+the sliced tomatoes, turning frequently. Prepare an omelet and cook,
+using another pan. When the omelet is dry and ready to fold over pour
+the prepared tomatoes over it. Season, fold and then roll and serve.
+
+
+BAKED TOMATOES
+
+Cut a slice from the top of the tomato and with a spoon remove the
+centres. Chop the centres fine and then place in a bowl and add
+
+  One onion, grated,
+  Two tablespoons of finely chopped parsley,
+  One well-beaten egg,
+  One teaspoon of salt,
+  One teaspoon of paprika,
+  Three-quarters cup of fine bread crumbs,
+  Three tablespoons of melted shortening.
+
+Grease the tomatoes to prevent bursting and then fill, forming into a
+point at the top. Place in a greased baking pan and add one-half cup
+of hot water. Bake for forty minutes.
+
+
+TOMATO FRITTERS
+
+Cook a sufficient amount of tomatoes to measure two cups, adding
+
+  One onion, grated,
+  Two teaspoons of salt,
+  One teaspoon of pepper,
+  Pinch of cloves,
+  One-half cup of cornstarch, dissolved in,
+  One-half cup of cold water.
+
+Cook until thick and then pour into a shallow pan and set in a cool
+place to mould for four hours. Cut into oblongs and then dip in beaten
+egg and roll in fine crumbs. Fry until golden brown in hot fat.
+
+
+TOMATOES AU GRATIN
+
+Slice six medium-sized tomatoes in thin slices. Place a one-half
+inch layer of bread crumbs in a small baking dish, then a layer of
+tomatoes, then the bread crumbs and again the tomatoes. Repeat this
+until the dish is full. Pour over it one cup of thick cream sauce and
+sprinkle with fine crumbs. Bake in a moderate oven for twenty-five
+minutes.
+
+
+ROAST TOMATOES
+
+When preparing the roast for dinner wipe four tomatoes and then place
+them in the pan and roast with the meat, basting frequently.
+
+
+TOMATOES AND STRING BEANS
+
+There are many vegetables that may be combined with tomatoes for the
+sake of variety. Place two cups of cooked string beans in a saucepan
+and add
+
+  One and one-half cups of stewed tomatoes,
+  One onion, grated,
+  One teaspoon of sugar,
+  One and one-half teaspoons of salt,
+  One tablespoon of cornstarch.
+
+Dissolve the seasoning and starch in the cold tomatoes before adding
+to the beans. Lima beans, cauliflower and corn may be used to replace
+the string beans.
+
+
+BAKED EGG-PLANT AND TOMATOES
+
+Pare the egg-plant and then cut into slices. Sprinkle lightly with
+salt and then cover and set aside for two hours. Wash and then drain
+well and cut into dice. Place in a baking dish and add
+
+  Two green peppers, chopped fine,
+  One onion, chopped fine,
+  Two teaspoons of salt,
+  One teaspoon of paprika,
+  Two cups of prepared tomatoes.
+
+Sprinkle the top with fine crumbs and grated cheese. Bake in a
+moderate oven for twenty-five minutes. To prepare the tomatoes rub
+two cups of cold stewed tomatoes through a fine sieve and add six
+tablespoons of cornstarch. Dissolve and then bring to a boil and cook
+slowly for five minutes.
+
+
+GREEN TOMATOES MINCE FOR PIES
+
+Cut one-quarter peck green tomatoes in small pieces and then sprinkle
+with three tablespoons of salt. Place in a square of cheese-cloth
+and then tie up and hang where it can drain all night. In the morning
+place a one and one-half pound can of corn syrup in a saucepan and add
+
+  One-half pound of brown sugar,
+  One tablespoon of cinnamon,
+  One teaspoon of nutmeg,
+  One-half teaspoon of allspice,
+  One-half teaspoon of ginger,
+  Two packages of raisins,
+  One-half cup of salad oil.
+
+Bring the mixture to a boil and then cook slowly for one-half hour.
+Fill into jars and then process in a hot-water bath for twenty
+minutes. Seal and test for leaks. Store in a cool, dry place. This
+makes a delicious pie filling.
+
+
+TOMATO DUMPLINGS
+
+Place in a mixing bowl
+
+  Two cups of flour,
+  One teaspoon of salt,
+  One-quarter teaspoon of pepper,
+  Four teaspoons of baking powder.
+
+Sift to mix and then rub in four tablespoons of shortening and use
+two-thirds of a cup of water to make a dough. Divide into five parts
+and then roll each piece into squares. Place in the centre of each one
+a peeled tomato, cut in slices, and season with a little grated onion,
+parsley, salt and pepper. Fold the dough over. Place in a baking sheet
+and brush the tops with beaten eggs. Bake in a hot oven for thirty
+minutes. Serve with cheese sauce.
+
+
+STUFFED TOMATOES WITH CHICKEN SALAD
+
+Prepare the chicken sandwich filling. Select firm, medium-sized
+tomatoes and then cut a slice from the top, and with a spoon scoop out
+the centres of the tomatoes. Fill with the salad sandwich mixtures and
+then roll in wax paper.
+
+
+TOMATO TOAST
+
+Cook a sufficient amount of tomatoes to measure one and one-half cups.
+Now add
+
+  One medium-sized onion, cut in thin slices,
+  One green pepper, chopped very fine.
+
+Cook slowly until the onion is soft and then rub through a fine sieve
+and add two tablespoons of cornstarch dissolved in three tablespoons
+of water. Bring to a boil and then season. Now pour over thick slices
+of bread toasted brown and sprinkle with grated cheese.
+
+
+BAKED TOMATOES (COLD)
+
+Select firm tomatoes. Cut a slice from the top and then with a spoon
+carefully scoop out the centres. Rub the outside of the tomatoes with
+plenty of shortening. Place in a baking dish and pour into the dish
+holding the tomatoes one-half cup of water. This will prevent the skin
+from bursting. Now place in a bowl
+
+  Four eggs,
+  Three-quarters cup of milk,
+  Two tablespoons of finely minced parsley,
+  One tablespoon of grated onion,
+  One teaspoon of salt,
+  One-half teaspoon of paprika.
+
+Beat to mix and then pour into the tomatoes. Bake in a moderate oven
+until the custard is firm in the centre. Cool and then set on ice to
+chill. Serve with Russian dressing.
+
+
+APPLE BUTTER WITHOUT CIDER
+
+Pare one-half basket of apples. Place the parings in a preserving
+kettle and cover with cold water. Cook until soft and then strain the
+liquid. Measure and place six quarts of this juice in a preserving
+kettle and add the apples, sliced very thin. Cook and then add
+
+  One and one-half level tablespoons of cinnamon,
+  One teaspoon of nutmeg,
+  One teaspoon of allspice,
+  One-half teaspoon of cloves,
+  One-quarter teaspoon of ginger,
+  One-half cup of cider vinegar,
+  One and one-half pounds of brown sugar, or two and one-half pounds
+          of syrup.
+
+Stir to blend thoroughly. Cook slowly until very thick. Place an
+asbestos mat under the preserving kettle.
+
+To conserve the apple butter for future use: Fill into sterilized jars
+and adjust the rubber and lid. Seal securely and place in hot water
+bath for twenty minutes, to sterilize. Remove and cool and dip the top
+of jars in melted parawax. This apple butter will keep until used.
+
+
+LANCASTER APPLE BUTTER
+
+Place in the preserving kettle
+
+  One and one-half gallons of cider.
+
+Pare and core and cut in thin slices one-half basket of apples. Boil
+the cider one-half hour, add apples and cook until mixture is very
+thick and a dark brown in color, adding
+
+  Two level tablespoons of cinnamon,
+  One teaspoon of cloves,
+  One-half teaspoon of allspice,
+  One pound of brown sugar or one and one-half pounds of syrup.
+
+This must be stirred frequently with a large wooden spoon to prevent
+scorching. Place an asbestos mat under the kettle and cook slowly.
+Hard, rapid boiling spoils the flavor of this butter.
+
+The farmer's wife usually makes her apple butter in a large kettle
+hung on a tripod in the yard and after the mixture is at the boiling
+point, she adds just a stick of wood at a time to the fire and
+constantly stirs the mixture.
+
+
+PICKLED RED CABBAGE
+
+Select a firm head of cabbage, cut in half and shred fine a sufficient
+amount of it to measure about two cups. Place the cabbage in a bowl
+and add
+
+  Two onions, chopped fine,
+  One green pepper, chopped fine,
+
+Now place in a saucepan
+
+  One tablespoon of bacon fat,
+  One-half cup of vinegar,
+  One teaspoon of salt,
+  One teaspoon of white pepper,
+  One-quarter teaspoon of mustard.
+
+Heat to the boiling point, then pour over the cabbage, chill and then
+serve.
+
+
+BRAISED RED CABBAGE
+
+Chop fine the balance of the head of red cabbage; place in a saucepan
+and cover with boiling water. Cook for five minutes and then turn into
+a colander and let the cold water run on it. Let drain well and then
+place four tablespoons of bacon fat in a frying pan and add three
+onions, minced fine and the prepared cabbage. Cover closely and let
+smother for twenty minutes over a slow fire. Turn frequently and just
+before serving season with
+
+  One-half teaspoon of salt,
+  One-quarter teaspoon of white pepper,
+  One tablespoon of vinegar.
+
+
+CRANBERRY ROLL
+
+Place in a mixing bowl
+
+  One and one-half cups of flour,
+  One-half teaspoon of salt,
+  Two teaspoons of baking powder.
+
+Sift to mix and then rub in four tablespoons of shortening and mix to
+a dough with the following mixture: Place in a cup
+
+  Three tablespoons of syrup,
+  Three tablespoons of water.
+
+Blend well and then roll the dough out one-half inch thick on a
+floured pastry board and cover with the cooked cranberries. Sprinkle
+with brown sugar. Roll as for jelly roll, tucking the ends in well.
+Place in well-greased baking pan and brush the top with milk. Bake
+forty-five minutes in a moderate oven. Serve with vanilla sauce.
+
+
+TO BARBECUE FISH
+
+Use the large size fish: black striped bass, cod, white or rock fish.
+In the early spring, shad may be used. Scale and cleanse the fish
+and split down the back. Remove the fins and head and place in
+well-greased gridiron and cook until brown. Lift to a hot dish and
+cover with boiling mixture, made as follows: Place in a small saucepan
+
+  Juice of one lemon,
+  Two tablespoons of melted butter,
+  One tablespoon of catsup,
+  One tablespoon of minced parsley,
+  One tablespoon of Worcestershire sauce,
+  One-half cup of water,
+  One tablespoon of cornstarch,
+  One quarter teaspoon of mustard,
+  One teaspoon of paprika,
+  One teaspoon of salt.
+
+Stir to blend well and then bring to a boil. Cook slowly for three
+minutes and then spread over the fish and serve.
+
+
+NECK CHOPS IN CASSEROLE
+
+Have the butcher cut one and one-half pounds of neck chops into
+four pieces and then wipe with a damp cloth. Roll in flour and brown
+quickly in hot fat. Lift to a casserole dish and add
+
+  One cup of finely chopped onions,
+  Four tablespoons of finely chopped parsley,
+  One and one-half cups of brown gravy.
+
+Cover the dish close and place in a slow oven for one and one-half
+hours. Make a brown gravy by adding four tablespoons of flour to the
+fat left in the frying pan after browning the meat.
+
+
+ANGEL CAKE
+
+Sift
+
+  One cup of flour,
+  Three-quarters cup of sugar,
+  One level teaspoon of cream tartar.
+
+Sift five times and then beat the whites of five eggs stiff and cut,
+and fold in the sugar and flour mixture. Turn into a greased tube pan
+and bake for forty minutes in a moderate oven.
+
+
+MAKING SCRAPPLE AND HOGSHEAD CHEESE
+
+When the family is small, thrifty women usually make the scrapple and
+hogshead cheese at the same time. Have the butcher select for you a
+nice hogshead; split and then remove the eyes, brains and tongue. Now
+scald and cleanse well, rinsing in plenty of cold water. Place in
+a preserving kettle and add just sufficient cold water to cover the
+head. Now add
+
+  Two onions,
+  Two cloves,
+  One bunch of pot or soup herbs,
+  One level teaspoon of poultry seasoning.
+
+Cook slowly until the meat will leave the bones, then place a colander
+in a large bowl or pan and turn in the head. Measure the liquid
+and return to the pot. Now remove the bones from the head and chop
+sufficient meat very fine to measure three cups and set aside for
+making the scrapple.
+
+Cut the balance of the meat into pieces about one inch square and
+place two cups of the stock in a small saucepan. Add
+
+  Juice of one lemon or
+  Six tablespoons of cider vinegar,
+  One and one-half teaspoons of salt,
+  One teaspoon of white pepper.
+
+Bring to a boil and cook for ten minutes. Add the head meat that has
+been cut into the inch pieces.
+
+Rinse loaf-shaped pans with cold water, pour in the cheese and set
+aside in a cool place to mould. Use the same as cold cuts of meat with
+mustard or horseradish sauce.
+
+
+THE SCRAPPLE
+
+Add the three cups of finely chopped head to the stock in preserving
+kettle and bring to a boil. Now add, for each quart of liquid,
+
+  Two-thirds cup of cornmeal,
+  One-half cup of buckwheat,
+  One teaspoon of salt,
+  One-half teaspoon of white pepper.
+
+Mix and add very slowly, stirring constantly. When it is sufficiently
+thick to hold the spoon upright, rinse the baking pan with cold water
+and then pour in the scrapple. Set aside for twenty-four hours to
+mould. This can be used for breakfast by cutting into slices and
+frying a crisp brown or made into croquettes, rolled in flour and
+nicely brown in hot fat. Serve with tomato sauce.
+
+
+SNOW PUDDING
+
+  One cup of milk,
+  Four level tablespoons of cornstarch.
+
+Stir to dissolve the starch, then bring to a boil and cook slowly in
+hot water bath for half an hour, adding
+
+  Two tablespoons of sugar,
+  White of one egg, beaten stiff,
+  Six drops of vanilla.
+
+Beat hard to blend, then rinse four custard cups with cold water and
+pour in the pudding. Set aside to mould and serve with custard sauce,
+which is made as follows: Place in a saucepan
+
+  One cup of milk,
+  Two tablespoons of cornstarch.
+
+Stir to dissolve, then bring to a boil and cook slowly for fifteen
+minutes. Now add
+
+  Two tablespoons of sugar,
+  One-half teaspoon of vanilla,
+  Yolk of one egg.
+
+Beat hard to mix, then pour over the unmoulded snow pudding.
+
+
+FRIED MUSH
+
+Place in a saucepan
+
+  Two cups of boiling water,
+  One teaspoon of salt,
+  Two-thirds cup of cornmeal.
+
+Stir to prevent lumping and then cook slowly for one-half hour. Now
+rinse a bread pan with cold water and turn in the mush. Let mould for
+twenty-four hours, then cut in one-half inch slices. Dip in flour and
+fry brown in hot fat.
+
+
+YE KENTUCKY CORN DODGERS
+
+Place in a saucepan
+
+  One and one-half cups of boiling water,
+  One teaspoon of salt,
+  Two-thirds cup of cornmeal.
+
+Stir to mix thoroughly, then cook for twenty minutes and cool. Form
+into sticks the size of a bread stick, roll in flour and brown in hot
+fat.
+
+
+YE OLD VIRGINIA BATTER BREAD
+
+Place in a mixing bowl
+
+  One cup of cornmeal,
+  One-half teaspoon of nutmeg,
+  One teaspoon of salt,
+  Four tablespoons of syrup,
+  Three tablespoons of shortening.
+
+Pour over one and one-half cups of boiling water. Beat to blend
+thoroughly, then let cool and add
+
+  Three-quarters cup of flour,
+  Two well-beaten eggs,
+  Four level teaspoons of baking powder,
+  One and one-quarter cups of milk.
+
+Beat to mix thoroughly, then pour in a well-greased baking dish and
+bake in a hot oven for thirty minutes. Serve from the dish.
+
+
+POLISH CORN DISH
+
+Place in a saucepan
+
+  Two cups of boiling water,
+  One-half cup of finely chopped onion,
+  Two-thirds cup of cornmeal.
+
+Stir to prevent lumping and cook slowly for twenty minutes. Now add
+
+  One-half cup of finely shredded dried beef,
+  One teaspoon of paprika.
+
+Beat hard to mix thoroughly and then serve with tomato sauce.
+
+
+YANKEE MUSH
+
+Place in a saucepan
+
+  Two and one-half cups of boiling water,
+  One-half teaspoon of salt,
+  Two-thirds cup of cornmeal.
+
+Sift the cornmeal in boiling water very slowly and then stir well to
+prevent lumping. Draw the saucepan to the side of the range and allow
+to cook very slowly for one-half hour. Serve in the place of the
+morning cereal with honey and milk.
+
+For variety add
+
+  One-half cup of chopped seeded raisins, or
+  One-half cup of finely chopped peanuts,
+  One-half cup of finely chopped figs,
+  One-half cup of finely chopped dates,
+  One-half cup of finely chopped seeded prunes,
+  One-half cup of finely chopped dried apricots,
+  One-half cup of finely chopped cocoanut.
+
+Europe also gives us some novel methods of using cornmeal.
+
+
+CAROLINA CORN PONE
+
+Place in a saucepan
+
+  Two cups of boiling water,
+  Three-quarters cup of cornmeal,
+  One teaspoon of salt.
+
+Stir to blend and free from lumps, then cook for ten minutes. Turn
+into a mixing bowl and add
+
+  Six tablespoons of syrup,
+  Three tablespoons of shortening,
+  One and one-half cups of sour milk,
+  One and one-quarter teaspoons of baking soda, dissolved in the
+          sour milk,
+  Six tablespoons of flour.
+
+Beat to mix, then pour in a hot well-greased baking pan just enough
+to cover the pan one-quarter inch deep. Bake in hot oven for eighteen
+minutes. Cut into squares and serve.
+
+
+CORNMEAL SAUSAGES
+
+Place in a saucepan
+
+  One and one-half cups of boiling water,
+  One cup of finely chopped onion,
+  One cup of finely chopped left-over meat,
+  One teaspoon of salt,
+  One teaspoon of white pepper,
+  One-half teaspoon of poultry seasoning,
+  Two-thirds cup of cornmeal.
+
+Stir well to prevent lumping and cook slowly for one-half hour. Turn
+into a bowl and let cool. Form into sausages, then roll in flour and
+brown in hot fat. Serve with brown gravy, cream or tomato sauce.
+
+
+CHILI SAUCE
+
+Place in a preserving kettle
+
+  Two quarts of stewed tomatoes,
+  Two cups of finely sliced onions,
+  One cup of finely chopped green peppers,
+  One-half cup of finely chopped sweet red peppers,
+  One and one-half cups of vinegar,
+  One cup of brown sugar,
+  One and one-half tablespoons of cinnamon,
+  Two teaspoons of cloves,
+  One teaspoon of allspice,
+  Two teaspoons of celery seed,
+  Two teaspoons of mustard seed,
+  One teaspoon of ginger,
+  One teaspoon of mustard,
+  Four tablespoons of salt.
+
+Stir to thoroughly mix and then cook until very thick. Cool and then
+rub through a fine sieve. Pour into sterilized jars and adjust the
+rubber and lid and seal. Process for twenty minutes in a hot water
+bath. Remove, cool and then store in a cool, dry place.
+
+
+ITALIAN POLENTA
+
+Place in a saucepan
+
+  Two and one-half cups of boiling water.
+
+And then add
+
+  One teaspoon of salt,
+  One teaspoon of paprika,
+  One tablespoon of grated onion,
+  Three-quarters cup of cornmeal.
+
+Stir to prevent lumping and cook for three-quarters of an hour very
+slowly. Now add one-half cup of grated cheese and stir well to blend
+thoroughly. Serve in saucers like a cereal. Cover with tomato sauce
+and finely grated cheese.
+
+
+TOMATO MARMALADE
+
+Grate the yellow rind from two medium-sized oranges, taking care
+to grate very lightly. Place in a small pan and add one-half cup of
+water. Let stand one day and then cook slowly until soft. Add this
+rind to the juice of
+
+  Two oranges,
+  One lemon.
+
+Then place in a preserving kettle and add two quarts of stewed
+tomatoes, rubbed through a fine sieve.
+
+  One package of seeded raisins,
+  Two pieces of candied ginger cut into bits,
+  Four cups of sugar,
+
+and the following spices tied in a piece of cheese-cloth:
+
+  Two teaspoons of cinnamon,
+  One teaspoon of ginger,
+  One teaspoon of cloves,
+  One teaspoon of nutmeg,
+  One-half teaspoon of allspice.
+
+Cook until the mixture is very thick like jam and then remove the
+spice bag. Pour into sterilized glasses and cool and cover with
+paraffine. Store in a cool place.
+
+
+SWEET RED PEPPER MARMALADE
+
+Remove the seeds from thirty sweet red peppers and then wash well and
+put through the food chopper. Place in a saucepan and add two cups of
+stewed tomatoes. Cook until the peppers are soft and then cool and
+rub through a fine sieve. Measure and return to the kettle and add for
+every eight cups of pepper and tomatoes:
+
+  Juice of two oranges,
+  Juice of one lemon,
+  One-half package of seeded raisins,
+  One-half cup of maraschino cherries, cut into bits,
+  One piece of candied citron, put through food chopper,
+  Two-thirds cup of sugar for each cup of prepared pepper pulp.
+
+Cook slowly until the mixture is very thick and then pour into
+sterilized glasses. Cool and cover with paraffine and store in a cool
+place.
+
+
+SAUERKRAUT
+
+Remove the coarse, bruised outside leaves of the cabbage and then
+shred the head fine, using a slaw cutter. Now line the bottom of a
+small barrel or wooden bucket with the outside leaves and then place
+in a layer of the shredded cabbage and cover with salt. Repeat until
+the utensil is nearly full, pounding down well with wooden mallet when
+packing. Sprinkle the salt over the top and cover with large cabbage
+leaves and then with a cheese-cloth wrung out of salt water. Tuck in
+the ends carefully and then place board on the kraut and weight it
+down with a heavy stone.
+
+Now, it is necessary that the cabbage be covered with brine; remove
+the scum as it rises to the top. The kraut will be ready for use
+in six weeks and it must be kept in a very cool place or it must be
+canned.
+
+
+TO CAN SAUERKRAUT
+
+Fill into sterilized all-glass jars and then fill the jar to
+overflowing with boiling water. Adjust the rubber and lid and
+partially tighten. Process in hot water bath for one hour, then remove
+and seal securely. Store in a dry, cool place.
+
+
+BRINING CAULIFLOWER
+
+Prepare the cauliflower as directed above, using a large keg or
+crock. Pack the cauliflower head down until the keg or crock is
+three-quarters full and then fill to overflowing with brine made as
+follows:
+
+Place in a boiler
+
+  Eight quarts of water,
+  Eight cups of salt.
+
+Bring to a boil and skim, then cool. Cover the cauliflower with a
+piece of clean cheese-cloth and then place on it a board which is
+weighted down on top, to keep the cauliflower covered in the brine.
+This weight need not be as heavy as that used for the kraut.
+
+Cauliflower prepared in this manner late in October and November
+can be used for the table by freshening it in water and cooking in a
+manner similar to that in which the salted beans are cooked, or it may
+be canned in three months, when there will be a supply of fruit jars.
+
+To can the brined cauliflower, remove from the brine and wash in
+cold running water. Let stand for one hour and then fill into the
+sterilized jars; fill jars with boiling water; adjust the rubbers and
+lids and partially seal. Place in a hot-water bath and process for
+one hour. Remove, seal securely and then cool and store in a cool, dry
+place.
+
+
+SALTING CAULIFLOWER
+
+Select the nice heads of cauliflower and remove the outer leaves, and
+then trim into shape. Now place a layer of salt one inch deep in the
+bottom of the keg or crock and then place the cauliflower head down
+and pack well with salt. Do not allow them to touch each other. Have
+the salt one inch above the cauliflower stalk. Finally cover with a
+clean cloth and set in a cool place.
+
+
+SALTED BEANS
+
+Remove the strings from the beans and then place a layer of salt in
+the crock. Add a layer of beans and then a layer of salt, and repeat
+until the crock is filled to within two inches of the top. Have the
+layer on top two inches deep and then add one quart of water to every
+one-half bushel basket of beans. Cover closely and then store in a
+cool place. Do not wash the beans.
+
+
+YORKSHIRE PUDDING
+
+About one-half hour before serving the dinner, pour six tablespoons
+of fat from the roast beef into a baking pan and grease the pan
+thoroughly. Set where the pan will heat and then place in a bowl
+
+  One and one-quarter cups of milk,
+  One egg,
+  One teaspoon of salt,
+  One-eighth teaspoon of white pepper,
+  One teaspoon of grated onion,
+  Two cups of sifted flour,
+  Two teaspoons of baking powder.
+
+Beat with a Dover egg beater for five minutes and then turn this
+batter in the well-heated pan and bake in a moderate oven for twenty
+minutes. When nearly done, baste the pudding with one-half cup of the
+gravy that is to be served with the beef.
+
+
+STUFFED PEPPER MANGOES
+
+Place the peppers in a large tub and cover with the following brine:
+
+  Eight quarts of water,
+  Three cups of salt.
+
+It is necessary to cover the peppers with a cloth and then place
+a board and a light weight on top to keep them in the brine for
+seventy-two hours. Now remove from the brine and place in fresh water
+for two hours and then remove from the water, and with a sharp knife
+cut a small circle from the top of the pepper. Set aside to replace as
+a cover. Now remove the seeds and the white pithy part. Soak in cold
+water for one hour and then drain and fill with the following mixture.
+Filling for twenty-five peppers:
+
+Chop fine sufficient cabbage to measure three pints. Place in a large
+bowl and add
+
+  One pint of finely chopped onions,
+  One cup of finely chopped green peppers,
+  One cup of finely chopped red peppers,
+  One cup of finely chopped celery,
+  Two ounces of mustard seed,
+  One ounce of celery seed,
+  One-half cup of grated horseradish,
+  One-half cup of salt,
+  One-half cup of brown sugar,
+  One quart of vinegar,
+  One teaspoon of cayenne pepper,
+  Two teaspoons of paprika,
+  One teaspoon of mustard.
+
+Mix thoroughly and then fill into the peppers, taking care not to pack
+too closely. Sew the lid or circle which has been cut out of the top
+with a darning needle and heavy string. Place closely in a crock. Now
+place in the preserving kettle
+
+  Three quarts of vinegar,
+  Two quarts of water,
+  One cup of salt,
+  Two ounces of celery seed,
+  Three ounces of mustard seed,
+  One-half cup of whole cloves,
+  One-quarter cup of whole allspice,
+  Two sticks of cinnamon,
+  Six blades of mace.
+
+Bring to a boil and pour over the mangoes and let cool. Now add
+three-quarters cup of salad oil and set in a cool place. Watch to
+see that the pickle does not evaporate. The mangoes may be packed
+in all-glass quart fruit jars and sealed, then processed for twenty
+minutes in a hot water bath, after which they should be cooled and
+stored in a dry, cool place.
+
+
+NECK OF BEEF, POLISH STYLE
+
+Select one pound of meat from the neck and wipe with a damp cloth.
+Roll in flour and brown quickly in hot fat. Place in a saucepan and
+add one-half cup of flour to the fat left in the frying pan. Brown
+well and add one quart of water. Bring to the boiling point. Pour
+over the meat and cook very slowly for one and three-quarters hours.
+Season, add a pinch of caraway seed and serve with boiled noodles.
+
+
+FRIED PIES
+
+Place in a mixing bowl
+
+  Two cups of flour,
+  One teaspoon of salt,
+  Two teaspoons of baking powder.
+
+Sift and then rub in five tablespoons of flour and work to a smooth
+dough with one-half cup of ice-cold water. Roll out one-quarter inch
+thick and spread with the mixture prepared for the pork pie. Brush the
+edges with water and press them firmly together. Let stand for fifteen
+minutes and then fry like crullers in hot fat.
+
+
+YE OLDE-TYME PORK PIE
+
+The English housewife usually uses individual pans or custard cups
+for this pie. Line either custard cups or individual pie plates with
+pastry made as follows: Place in a mixing bowl
+
+  Two cups of sifted flour,
+  One-half teaspoon of salt,
+  One level tablespoon of baking powder.
+
+Sift to mix and then rub into the flour three-quarters cup of finely
+chopped suet and mix to a dough with one-half cup of milk or water.
+Roll one-quarter inch thick on floured pastry board and then line the
+dishes and fill them with the following mixture. Place in a bowl
+
+  One pound of sausage meat,
+  Two cups of bread crumbs,
+  One-half cup of grated onions,
+  Four tablespoons of finely minced parsley,
+  Eight tablespoons of cream sauce or thick brown gravy.
+
+Mix thoroughly and then divide into five individual pies. Cover with
+the top crust and cut gashes in the top crust. Brush with milk or
+water and bake in a slow oven for one hour.
+
+
+MUSTARD SAUCE
+
+  One tablespoon of evaporated milk,
+  One-half teaspoon of white pepper,
+  One-half teaspoon of salt,
+  One-half teaspoon of sugar,
+  One teaspoon of mustard,
+  Two tablespoons of salad oil.
+
+Blend well and then add
+
+  Two tablespoons of grated onion,
+  Two tablespoons of finely minced parsley,
+
+and serve.
+
+
+BRAISED ONIONS
+
+Peel medium-sized onions and then parboil and drain. Now place one
+tablespoon of shortening in a saucepan and roll the onions in flour
+and brown lightly in fat. Cover closely and let cook very slowly
+for twenty minutes, shaking the saucepan occasionally and add four
+tablespoons of water.
+
+
+ENGLISH PEPPERPOT
+
+Wash and cleanse thoroughly two well-cracked calves' feet. Place in a
+soup kettle and add a good-sized veal bone and
+
+  One bunch of potherbs,
+  Two large onions, cut fine,
+  One small carrot, cut in dice,
+  One small turnip, diced.
+
+Add sufficient water to cover, usually about four quarts. Cook slowly
+for four hours and then strain off the stock and chop the meat fine
+from the feet, and also the meat which has been picked from the bones.
+Add to the stock together with
+
+  One teaspoon of sweet marjoram,
+  One teaspoon of salt,
+  One-half teaspoon of pepper,
+  One-half teaspoon of thyme.
+
+Add the dumplings made as follows: Place in a bowl
+
+  One and one-half cups of flour,
+  One teaspoon of salt,
+  One teaspoon of pepper,
+  One level tablespoon of baking powder,
+  Two tablespoons of grated onion,
+  One-half teaspoon of powdered thyme.
+
+Mix thoroughly and then rub in two tablespoons of shortening and mix
+to a dough with six tablespoons of milk. Form into balls and drop in
+boiling stock. Cook for twenty minutes, then thicken slightly with
+flour and serve.
+
+
+CREAMED CODFISH
+
+Soak the boneless fish overnight and then parboil for twenty minutes.
+Or place one package of shredded codfish in a napkin and dip in hot
+water and then squeeze dry. Place
+
+  One and one-half cups of milk,
+
+in a saucepan and add
+
+  Six tablespoons of flour.
+
+Stir to dissolve and then bring to a boil and cook for five minutes.
+Add the prepared fish and
+
+  Two tablespoons of finely chopped parsley,
+  One teaspoon of paprika.
+
+Heat and then serve on toast.
+
+
+CHILI CON CARNE
+
+Cut one pound stewing meat into inch pieces and place in a saucepan
+two cups water. Cook slowly until tender, then add
+
+  One cup of baked beans,
+  Two onions, minced fine,
+  One cup of tomato,
+  One teaspoon of chili powder.
+
+Bring to a boil and cook slowly for twenty minutes and then place in a
+bowl
+
+  Four tablespoons of flour,
+  One teaspoon of salt,
+  One-half teaspoon of paprika,
+  One tablespoon of vinegar,
+  Five tablespoons of water.
+
+Beat to dissolve and add to the chili con came. Cook for five minutes
+and then serve.
+
+
+FRIED FISH, ENGLISH STYLE
+
+Cleanse the fish thoroughly, then wash well and drain. Roll in flour,
+then season and fry in hot fat until golden brown. Serve with mustard
+sauce.
+
+
+CHOW-CHOW
+
+Wash and cut into large pieces sufficient tomatoes to measure three
+pints. Place in a china bowl and add
+
+  One pint of small onions,
+
+and cover with
+
+  One cup of salt.
+
+Let stand one-half day. Then drain and place in a preserving kettle
+and add
+
+  One pint of cauliflower, parboiled,
+  One dozen green peppers, cut into pieces,
+  One-half dozen red peppers, cut into pieces,
+  One quart of string beans, cut in inch pieces and parboiled,
+  One quart of strong cider vinegar,
+  Three cups of water.
+
+Bring to a boil and cook one-half hour. Now place in a bowl
+
+  One-half cup of flour,
+  One-quarter cup of mustard,
+  One tablespoon of paprika,
+  One teaspoon of turmeric,
+  One ounce of mustard seed,
+  One tablespoon of celery seed,
+  One cup of vinegar.
+
+Mix thoroughly before adding to the chow and then stir to blend
+thoroughly and cook for fifteen minutes. Fill into all-glass jars and
+seal while hot.
+
+
+QUINCES
+
+The quince is the fruit of a tree of the apple and pear family, and
+a true native of southern Europe and Asia. It is cultivated in all
+temperate climates.
+
+The ancient Greeks and Romans accredited the quince with many healing
+powers. There is a legend of a beautiful Grecian maid who discovered
+the true secret of making marmalade, and this was afterward served by
+maids of Athens to their sweethearts after the conquests.
+
+The name marmalade is from the Portuguese, which is marmelo.
+
+The quince is a fruit that cannot be eaten in its raw state, but is
+most delicious in jam, jelly marmalade and quince butter, and vies
+with apple and guava as the best fruit for jelly making.
+
+The large, smooth fruit is the first choice, and it must be carefully
+handled as it bruises quickly; parts which are bruised very rapidly
+discolor to a dark brown. To keep the quinces any length of time, wipe
+them frequently with a dry cloth, and set on a wire tray so that there
+may be a free circulation of air around the place, and place in a
+cool, dry and well-ventilated room.
+
+The seeds of the quince are rich in a mucilage-like matter, and they
+form a jelly-like paste when soaked in water.
+
+
+FANCY QUINCE MARMALADE
+
+Prepare the quinces as for Roman quince marmalade and measure the
+fruit. To four quarts of cooked quinces and juice add
+
+  One package of seedless raisins,
+  One medium-sized bottle of maraschino cherries, cut into tiny bits,
+  Two cups of finely chopped almonds or other nuts,
+  Two and one-half quarts of granulated sugar.
+
+Place in the preserving kettle and bring to a boil. Cook slowly until
+a thick marmalade and then fill into sterilized jars. Adjust the
+rubber and lid and seal. Process in a hot water bath for fifteen
+minutes and then store in a cool, dry place.
+
+
+QUINCE JELLY
+
+Wash the quinces and then cut in half, and remove the seeds and cores
+and pare. Cut the pared quince in thin slices and then place in a bowl
+and cover with cold water.
+
+Place the parings and seeds of the quinces in a preserving kettle, and
+cover with cold water. Bring to a boil and cook until the parings are
+very soft. Mash frequently and turn into a jelly bag, and let drip.
+
+Measure the quince juice or liquid and return it to the preserving
+kettle. Bring to a boil and cook for ten minutes. Then add
+three-quarters cup of sugar for each cup of juice. Stir to thoroughly
+dissolve the sugar and then bring to a boil and cook for ten minutes.
+Pour into sterilized glasses. Cool and cover with melted paraffin and
+store in the usual manner for jellies.
+
+Now place the quinces which were cut into thin slices and cover with
+cold water in the preserving kettle, covering the sliced quinces with
+water two inches above the fruit in the kettle. Bring to a boil and
+then cook slowly until the sliced quinces are soft. Drain off the
+juice and then measure the cooked fruit. Return to the kettle and add
+
+  One quart of sugar,
+  One cup of water
+
+to every three quarts of cooked sliced quinces. Place on stove and
+cook slowly until a very thick jam. Fill in sterilized jars and adjust
+the rubber and lid and seal. Process in hot water bath for fifteen
+minutes and then cool and store.
+
+Use the liquid strained from the cooked quinces for jelly, following
+the rule for quince jelly.
+
+
+ROMAN QUINCE MARMALADE
+
+Wash the quinces, and then pare and cut into thin slices. Place in a
+preserving kettle and cover with cold water. Place on the stove
+and cook until tender. Now place the parings, cores and seeds in a
+separate kettle and cover with cold water. Bring to a boil and cook
+slowly until the pulp is very soft. Strain and add this liquid to the
+quinces which are cooking. Cook the quinces until very soft. Then mash
+through a fine sieve.
+
+Now measure this crushed pulp and juice and return to the preserving
+kettle. Bring to a boil and cook for fifteen minutes, and add
+two-thirds quart of sugar for every quart of the prepared quince pulp.
+Stir the sugar until it dissolves and then bring to a boil, and cook
+slowly until the mixture is a thick jam. Pour into sterilized glasses
+or bowls and cool. Cover with melted paraffin.
+
+This Roman quince marmalade was accredited with the power to heal
+coughs and colds.
+
+
+QUINCE CHIPS
+
+Wash and pare one dozen quinces, and then cut into quarters and remove
+the cores. Now cut into thin slices and place in a preserving kettle,
+and cover with cold water. Cook until tender and then cover the
+parings, cores and seeds with cold water, and cook until very soft.
+Strain off the liquid and return this liquid to the preserving kettle
+and boil to reduce to two cups; then add four pounds of sugar. Stir
+to thoroughly dissolve the sugar and then boil until it forms a
+thread when tested from the prongs of a fork. Now add the well-drained
+quinces that have been cooked until they are tender, and let the
+mixture simmer for two hours.
+
+Remove the kettle and set aside overnight. The next morning reheat the
+quinces and let boil for two hours.
+
+Set aside for twenty-four hours and repeat for three days. Turn into a
+sieve or put through a colander to drain. When well drained and nearly
+dry, separate each piece of quince and roll in granulated sugar. Let
+dry in a warm room and then pack into boxes lined with wax paper.
+Place wax paper between the layers. The liquor drained from the
+quinces may be placed in glasses and stored for quince jelly. This
+delicious Greek confection was served at banquets and on all gala
+occasions.
+
+
+BEEF CROQUETTES
+
+  One and one-half cups of finely cooked beef,
+  One cup of very thick cream sauce,
+  One teaspoon of salt,
+  One teaspoon of paprika,
+  One teaspoon of Worcestershire sauce,
+  One-quarter teaspoon of mustard,
+  Two tablespoons of grated onion.
+
+Mix thoroughly and then form into croquettes and roll lightly in
+flour. Dip in beaten egg and then in fine crumbs, and fry until golden
+brown in hot fat.
+
+
+SPANISH STEAK
+
+Have the butcher cut two pounds from either the round or the chuck
+steak and then wipe with a damp cloth. Now pat well with flour and
+lay on a baking dish. Place in a hot oven and baste every ten minutes,
+using about one cup of boiling water. Cook for twenty minutes and then
+add
+
+  One cup of sliced onions,
+  One cup of well-drained tomatoes.
+
+Return to the oven and bake for fifteen minutes and then remove and
+season with salt and paprika and four tablespoons of grated cheese.
+Return to the oven for five minutes.
+
+
+JUST A PIG'S HEAD AND SET OF FEET
+
+Have the butcher split the head and then cleanse, removing the brain
+and tongue. Discard the eyes. Then wash in plenty of cold water
+and cleanse thoroughly. Place the head, feet and tongue in a large
+preserving kettle and cover with cold water and add
+
+  One and one-half cups of sliced onions,
+  Two carrots, cut in dice,
+  One and one-half cups of dried celery leaves,
+  One-half ounce of celery seed,
+  One-half ounce of mustard seed,
+  One tablespoon of thyme,
+  One tablespoon of sage,
+  One tablespoon of sweet marjoram,
+  One dozen whole allspice,
+  One bunch of potherbs.
+
+Bring to a boil and skim frequently and cook until the meat on the
+head and feet is tender. Remove the head, feet and tongue and boil the
+liquid for ten minutes to reduce. Strain and then measure. To two and
+one-half quarts of this stock add
+
+  One tablespoon of black pepper,
+  Three tablespoons of salt,
+  Two cups of oatmeal,
+  Three cups of cornmeal,
+  One cup of whole-wheat flour,
+
+and then meat, chopped fine from the set of pig's feet. Cook slowly,
+stirring frequently. Cook until very thick, like mush, on the back
+part of the range, and then rinse a square loaf-shaped pan with cold
+water. Pour in the scrapple and then place the balance of the stock,
+three pints, in a preserving kettle and add one cup of vinegar.
+Bring to a boil and cook for fifteen minutes to reduce. Add the meat,
+removed from the head and cut into neat pieces. Rinse a loaf-shaped
+pan with cold water, and then pour in the mince. Set in a cool place
+to mould.
+
+The scrapple may be formed into croquettes and dipped in flour and
+fried until golden brown, or it may be cut into thin slices and fried
+in the usual manner. Cut the head cheese in slices and serve with
+mustard sauce.
+
+Cook the brains for breakfast or luncheon.
+
+
+
+
+CANDY
+
+
+TO MELT CHOCOLATE FOR DIPPING
+
+Either the plain or sweet chocolate may be used for dipping. To
+prevent streaking or turning gray, the chocolate must be melted at
+a low temperature, so fill the lower part of the double boiler with
+boiling water. Place the top compartment in position, then add the
+chocolate which has been cut fine. Add one tablespoon of salad oil to
+each half-pound. Stir frequently until the chocolate melts and then
+dip in the fondant centres, nuts or pieces of candied fruit. Place to
+dry on a board which has been covered with oil cloth.
+
+
+GINGER CRYSTALS
+
+Soak three level tablespoons of gelatine in one-half cup of cold water
+for one hour. Then place in a saucepan that is free from grease
+
+  Two cups of sugar,
+  One cup of water.
+
+Bring to a boil and cook for five minutes, then add the prepared
+gelatine. Stir to dissolve thoroughly, then bring to a boil again and
+cook for twelve minutes. Remove from the fire and add
+
+  One tablespoon of lemon juice,
+  Two-thirds cup of crystallized ginger, cut in tiny bits.
+
+Rinse an oblong pan with cold water and drain well. Turn in the cooked
+mixture and set in a cool place for twelve hours to become firm. Then
+loosen from the pan and remove. Turn on the table and cut into blocks.
+Roll in granulated sugar and let stand to crystallize.
+
+
+BON-BONS
+
+The first thing to do is to prepare the fondant, which is easily
+done if you own a candy thermometer. Just place in a saucepan that is
+absolutely free from grease
+
+  Two cups of granulated sugar,
+  One-fourth cup of white corn syrup,
+  One-half cup of boiling water,
+  One-half teaspoon of cream of tartar.
+
+Adjust candy thermometer to side of saucepan.
+
+Set in a warm place for a few minutes to melt the sugar and then stir
+well. Wipe the sides of the saucepan with a damp cloth to remove the
+sugar crystals. Place the saucepan on the stove and bring to a boil.
+Cook until it reaches 240 degrees on the candy thermometer. Remove
+from the stove. Pour on well oiled meat platter and let cool. When
+cool, work to a creamy mass and then knead like bread dough. Place in
+a bowl and let stand for one day to ripen in a cool place. Cover bowl
+with a cloth that has been wrung very dry from hot water. This
+fondant may be used between halves of English walnuts, as centres for
+chocolates or to cover almonds or pieces of fruit. It can also be used
+for dipping and making bon-bons.
+
+
+SUGARLESS CANDY
+
+This fruit paste is the invention of an old Italian fruit merchant
+who specialized years ago in crystallized fruits. Put through the food
+chopper
+
+  One-quarter pound of cocoanut,
+  One-half pound of seedless raisins,
+  One-half pound dates, figs,
+  One pound shelled nuts, add two tablespoons syrup, form in balls
+          and oblongs.
+
+
+TO USE FONDANT FOR DIPPING
+
+Place one-half of the fondant in the top part of a double boiler and
+fill the lower part with boiling water. Add about one tablespoon of
+boiling water to the fondant and stir continually to reduce to a
+thick cream. Dip in the pieces of nut, candied fruit or balls of
+plain-flavored fondant. Let dry on waxed paper or oil cloth covered
+board.
+
+When the fondant becomes too dry for further dipping, scrape from
+the pan, using a wooden spoon and form into balls. Dip them in melted
+chocolate.
+
+  One-half pound of shelled peanuts,
+  One-half pound of prunes,
+  One-half pound of apricots,
+  One-half pound of citron.
+
+Mix and form into balls or cylinders. Roll in finely chopped cocoanut
+or finely chopped nuts; or line a tin box, such as the sugar wafers
+come in, with wax paper, and then fill with the fruit mixture. Press
+hard to make it firm and let stand for four hours. Remove from the box
+and cut in half-inch slices.
+
+A box packed with an assortment of these delicious homemade candies
+will make a very desirable present.
+
+
+
+
+CHRISTMAS DINNER
+
+
+A SELECTION OF MENUS FOR FAMILY OF TEN PERSONS
+
+No. 1
+
+      Celery                    Radishes
+              Oyster Cocktail
+ Fillets of Codfish                Tartare Sauce
+      Potato Balls          Parsley Butter
+  Pickled Cucumbers                    Chow-chow
+       Roast Turkey, New England Filling
+    Brown Gravy              Cranberry Jelly
+          Lettuce    Canadian Dressing
+   Plum Pudding                      Vanilla Sauce
+                      Coffee
+            Nuts                  Raisins
+
+
+No. 2
+
+FOR FAMILY OF SIX
+
+  Home-made Piccalilli       Water-cress
+              Clear Tomato Soup
+               Grilled Oysters
+ Pan Broiled Chicken          Bacon Garnish
+       Brown Gravy       Currant Jelly
+ Sweet Potato Pone             String Beans
+         Lettuce       Russian Dressing
+      Mince Pie                  Coffee
+            Nuts       Raisins
+
+
+No. 3
+
+FOR FAMILY OF FOUR
+
+               Grape-fruit Cocktail
+                      Celery
+ Fried Smelts                  Tartare Sauce
+                    Cole Slaw
+   Baked Guinea Hen              Brown Gravy
+                    Spiced Preserve
+                  Baked White Potatoes
+                    Creamed Onions
+   Lettuce                    Sour Cream Dressing
+             Pumpkin Pie       Coffee
+       Nuts                              Raisins
+
+
+No. 4
+
+FOR JUST US TWO
+
+                  Grape-fruit Maraschino
+                      Panned Oysters
+  Fillet of Halibut                       Creole Sauce
+         Broiled Squab           Bacon Garnish
+                      Currant Jelly
+                  Browned Sweet Potatoes
+                      Mashed Turnips
+         Lettuce               Mayonnaise Dressing
+    Individual Mince Tarts                    Coffee
+             Nuts                      Raisins
+
+The marketing list will be as follows for Menu No. 1:
+
+  One bunch of celery containing six stalks. (It will be real
+          economy to purchase the well-bleached celery, as this has
+          less waste.)
+  Two bunches of radishes,
+  Fifty small oysters for the cocktails,
+  One and one-half pounds of sliced cod,
+  One-quarter peck of white potatoes,
+  One-quarter peck of onions,
+  Fifteen pound turkey,
+  One bunch of parsley,
+  One pound of cranberries,
+  One-half peck of sweet potatoes,
+  Two large cauliflower,
+  One large head of lettuce,
+  Home-made pickled cucumber and chowchow,
+  Home-made plum pudding,
+  One-half pound of almonds,
+  One and one-half pounds of layer raisins.
+
+
+FILLET OF CODFISH, TARTARE SAUCE
+
+Divide slices into neat fillets and season and roll in flour. Dip in
+beaten egg and then roll in fine crumbs. Fry until golden brown in hot
+fat.
+
+
+TARTARE SAUCE
+
+Use eggless mayonnaise as a base for this sauce. Place in a soup plate
+
+  Three tablespoons of evaporated milk,
+  One teaspoon of mustard,
+  One teaspoon of paprika,
+  One-quarter teaspoon of white pepper.
+
+Mix and then beat one cup of salad oil and then add
+
+  One-half cup of finely chopped parsley,
+  Three onions, grated,
+  One large sour pickle, chopped fine,
+  One tablespoon of vinegar,
+  One teaspoon of salt.
+
+Mix well and then serve cold.
+
+In preparing the potato balls, use the left-over portion after making
+the balls into mashed potatoes. Cook the balls in boiling water,
+usually about ten minutes. Drain and then cover with a cloth to make
+mealy. Then roll in melted butter and sprinkle with finely chopped
+parsley.
+
+
+CANDIED SWEET POTATOES
+
+Cook the potatoes in their skins and then cool and remove the skins.
+Now place in heavy iron frying pan
+
+  One and one-half cups of syrup,
+  One-half teaspoon of cinnamon,
+  One-half teaspoon of nutmeg.
+
+Bring to a boil and cook for five minutes. Add the sweet potatoes and
+baste continually with the syrup, allowing them to simmer slowly for
+twenty minutes. Do not cut or slice the potatoes.
+
+
+PREPARING THE TURKEY
+
+Select a full plump bird rather than a large lean one. Remove all
+pin-feathers and then singe and draw. Remove the neck and wash well in
+plenty of warm water. Prepare the following filling:
+
+
+NEW ENGLAND FILLING
+
+Put the coarse outside branches of the celery through the food chopper
+and add
+
+  One quart of onions,
+  One-half bunch of parsley,
+  One and one-quarter pounds of stale bread.
+
+Turn into a bowl and add
+
+  One level tablespoon of salt,
+  One level teaspoon of pepper,
+  One and one-half teaspoons of poultry seasoning,
+  One-half cup of melted shortening.
+
+Mix thoroughly and then fill into the bird. Sew the opening with a
+darning needle and a stout string. Place part of the filling in the
+front of the breast bone, then draw the flap of skin over to the back
+and fasten. Now rub the bird well with shortening and pat one cup of
+flour over the breast, wings, thighs and legs. Place in large roasting
+pan and place in a hot oven. Let the turkey brown slightly, then turn
+the breast down, reducing the heat to moderate and commence to baste
+with prepared mixture. Baste every ten minutes, allowing the turkey
+one-half hour to heat and twenty minutes to the pound or about three
+and one-half hours.
+
+
+LUM GUM GUE
+
+Spread saltine crackers thickly with marshmallow whip. Now spread with
+jelly and top off with more marshmallow. Cover with finely chopped
+nuts. Place in hot oven to brown slightly.
+
+
+CENTURY CHEESE SANDWICHES
+
+  One-half cup of cottage cheese,
+  Two pimentoes, chopped fine,
+  One onion, grated,
+  One-half cup of finely chopped parsley,
+  Four tablespoons of mayonnaise dressing,
+  One teaspoon of salt,
+  One teaspoon of paprika.
+
+Mix and spread on thin slices of buttered bread. Place a crisp leaf
+of lettuce between bread crumbs. Cut diagonally across the sandwich,
+forming into triangles. Place a slice of pickle on top and serve.
+
+
+FRUIT SANDWICHES
+
+Chop fine
+
+  One-half cup of seeded raisins,
+  One-half cup of figs, stones prunes or apricots,
+  One tablespoon of syrup,
+  One tablespoon of lemon juice.
+
+Mix to blend thoroughly, then spread upon the butter-thin crackers.
+Cover with a second cracker and serve.
+
+
+LACE COOKIES
+
+Place in a mixing bowl
+
+  One cup of syrup,
+  Four tablespoons of shortening,
+  One egg,
+  Three and one-half cups of oatmeal,
+  Three-quarters cup of flour,
+  One level tablespoon of baking powder,
+  One teaspoon of vanilla.
+
+Beat just enough to mix, then form into round balls and set three
+inches apart on well-greased baking sheet. Bake for fifteen minutes in
+moderate oven. Place one-half teaspoon of marshmallow on each cookie.
+
+
+GRANDMOTHER'S FRUIT CAKE
+
+Place in a mixing bowl
+
+  One cup of sugar,
+  One cup of syrup,
+  Three-quarters cup of shortening,
+  Two eggs.
+
+Cream until light and then add
+
+  Three tablespoons of cocoa,
+  One tablespoon of cinnamon,
+  One teaspoon of nutmeg,
+  One teaspoon of allspice,
+  One-half teaspoon of cloves,
+  Three-quarters cup of black coffee,
+  Four cups of sifted flour,
+  Three tablespoons of baking powder,
+  Two cups of seeded raisins,
+  One cup of finely chopped nuts,
+  One-half cup of finely chopped citron,
+  One-half cup of finely dried apricots,
+  One-half cup of finely chopped stoned prunes.
+
+Mix thoroughly, then grease the pan and line with three thicknesses of
+paper. Grease and flour the paper. Pour in the cake mixture and make
+smooth on top. Bake one and one-quarter hours in a slow oven. Set the
+baking pan in another one and add one cup of boiling water to the pan
+in which the cake pan is set.
+
+This amount will make four and one-half pounds of cake, and it may be
+divided into two pans if so desired.
+
+When the cake is cool, remove from the paper and spread with a good
+jam or preserve. Set in an air-tight can to blend. When ready to use,
+wipe the cake with a damp cloth and spread with chocolate or white
+icing.
+
+
+MORAVIAN FRUIT CAKE
+
+Place in a mixing bowl
+
+  Three-quarters cup of syrup,
+  One-half cup of sugar,
+  One-half cup of shortening,
+  Two tablespoons of cocoa,
+  Two teaspoons of cinnamon,
+  One teaspoon of nutmeg,
+  One-half teaspoon of allspice,
+  One-half teaspoon of ginger,
+  One-half teaspoon of cloves,
+  Three cups of flour,
+  Two level tablespoons of baking powder,
+  Three-quarters cup of milk,
+  One egg.
+
+Beat to mix and then add
+
+  One and one-half cups of seeded raisins,
+  One cup of dried apples, chopped fine,
+  One cup of finely chopped nuts,
+  One-half cup of finely chopped citron.
+
+Mix in the fruit thoroughly, then grease the pan and line with paper.
+Grease and flour the paper. Turn in the cake mixture and bake in a
+slow oven for one hour.
+
+
+A SMALL FRUIT CAKE
+
+Place in a mixing bowl
+
+  One-half cup of seeded raisins,
+  One-half cup of finely chopped nuts,
+  One-half cup of finely chopped citron,
+  One-half cup of finely chopped apricots,
+  One cup of syrup,
+  One-half cup of brown sugar,
+  One-half cup of shortening,
+  One-half cup of cold coffee,
+  One egg,
+  Two and one-half cups of flour,
+  Two tablespoons of baking powder.
+
+Mix thoroughly and bake like a Moravian fruit cake.
+
+
+A WAR CAKE OF 1865
+
+Place in a mixing bowl
+
+  One and one-half cups of molasses,
+  One cup of shortening,
+  One cup of quince or peach preserves,
+  One cup of finely chopped nuts,
+  Three-quarters cup of finely chopped candied orange peel,
+  One-half cup of finely chopped candied lemon peel,
+  Three cups of seeded raisins,
+  One tablespoon of cinnamon,
+  One teaspoon of nutmeg,
+  One-half teaspoon of allspice,
+  One-half teaspoon of cloves,
+  Five cups of sifted flour,
+  Three level tablespoons of baking powder,
+  One egg,
+  One and one-half cups of thin apple sauce.
+
+Mix thoroughly and then grease the pan and line with paper. Grease and
+flour the paper, turn in the mixture and bake one and one-half hours
+in a slow oven.
+
+
+TOM-TIDDLE GINGERBREAD
+
+Place in a mixing bowl
+
+  One cup of molasses,
+  One-half cup of brown sugar,
+  One-half cup of shortening,
+  One tablespoon of cinnamon,
+  One teaspoon of ginger,
+  One teaspoon of allspice.
+
+Mix and then add
+
+  One cup of cold coffee,
+  Four cups of sifted flour,
+  Three level tablespoons of baking powder.
+
+Beat to mix. Pour into greased and floured baking pan, cover with
+prepared crumbs and bake in a moderate oven for forty minutes.
+
+
+TOASTED CHEESE SANDWICHES
+
+Cut bread into strips the width of a finger. Toast them, place a thin
+slice of cheese on the toast and toast again. Dust with paprika.
+
+
+DELMONTE DRESSING
+
+Place in a mixing bowl
+
+  Four finely chopped pimentoes,
+  One grated onion,
+  Four tablespoons of finely chopped parsley,
+  Seven tablespoons of salad oil,
+  Three tablespoons of vinegar or lemon juice,
+  One teaspoon of sugar,
+  One teaspoon of salt,
+  One teaspoon of paprika,
+  Three tablespoons of catsup.
+
+Mix and then serve.
+
+Leisurely preparation of the Christmas dinner makes for its success.
+Each family is an authority in itself as to the choice of the piece
+de resistance. Turkey, duck, goose, chicken, guinea hen, suckling pig,
+shoulder of fresh pork and the baked ham afford a splendid variety.
+
+
+SUGGESTIVE MENUS
+
+No. 1
+
+                  Clear Tomato Soup
+                       Celery
+    Roast Turkey                    Filling
+       Brown Gravy        Cranberry Jelly
+               Mashed White Potatoes
+       Creamed Onions            Coleslaw
+          Mince Pie            Coffee
+
+
+No. 2
+
+                  Home-made Pickles
+Celery Soup                                   Radishes
+      Roast Goose                 Potato Filling
+ Roast Apples                          Currant Jelly
+Sweet Potato Pone                          Cauliflower
+               Celery and Cabbage Salad
+   Cranberry Pie                             Coffee
+
+
+No. 3
+
+                       Olives
+ Celery                                        Pea Soup
+        Baked Fresh Country Shoulder of Pork
+ Brown Gravy                                Apple Sauce
+        Candied Sweet Potatoes       Spinach
+  Lettuce                          French Dressing
+                    Pumpkin Pie
+                       Coffee
+
+
+No. 4
+
+                      Chow-chow
+    Celery                                Water-cress
+                Oysters on Half Shell
+                Champagne Style Sauce
+   Baked Ham                            Currant Jelly
+          Browned Sweet and White Potatoes
+                Spiced Cucumber Rings
+     Corn                                       Peas
+       Lettuce                       Cranberry Roll
+                       Coffee
+
+
+ROAST GOOSE
+
+Select a plump bird and remove the pin-feathers. Singe and draw, then
+wash well in warm water, using a vegetable brush to scrub the skin.
+Plunge into cold water. Now place the goose in a preserving kettle and
+add
+
+  One fagot of soup herbs,
+  Two onions.
+
+Sufficient boiling water to cover. Bring to a boil and cook for
+three-quarters of an hour. Remove and let cool. Place one-half cup of
+shortening in a large frying pan and add
+
+  One and one-half cups of finely chopped onions.
+
+Cook until soft and add
+
+  Two cups of mashed potatoes,
+  One cup of fine bread crumbs,
+  One-half cup of finely chopped parsley,
+  One-half cup of finely chopped celery leaves,
+  One-half cup of finely chopped pimentoes,
+  The meat picked from the neck and giblets, chopped fine, also
+  One teaspoon of thyme,
+  Three-quarters teaspoon of sweet marjoram,
+  One-quarter teaspoon of sage,
+  One-half teaspoon of poultry seasoning.
+
+Cook slowly, turning frequently for one-half hour. Cool and then
+fill the goose. Sew the opening with darning needle and stout string.
+Fasten the flap and neck, then rub the bird well with plenty of
+shortening. Dust thickly with flour. Place in a roasting pan in hot
+oven for twenty minutes, then commence to baste, using boiling water.
+Reduce the heat to moderate, turn the goose breast down and cook for
+two and one-half hours. About one-half hour before removing from the
+oven, turn the bird on its back and let the breast brown nicely. Lift
+to a warm plate and garnish with roast or baked apples.
+
+To make the gravy, drain nearly all the fat from the pan, add
+sufficient boiling water and cook for a few minutes.
+
+
+PEA SOUP
+
+Soak one cup of dried peas in one quart of warm water overnight. In
+the morning, wash and drain, then mince four ounces of salt pork fine.
+Place in a saucepan and add
+
+  One and one-half cups of sliced onions.
+
+Cook slowly until soft, but not brown, then add the peas and
+
+  Five pints of cold water,
+  One bunch of soup herbs,
+  One-half teaspoon of poultry seasoning.
+
+Add well-cracked bones from the shoulder. Bring to a boil and cook
+slowly for three and one-half hours. Cool, then put through a coarse
+sieve into a bowl and set aside until needed. To serve: Reheat and add
+two tablespoons of finely chopped parsley. If too thick, reduce with a
+little boiling water.
+
+
+FRESH COUNTRY SHOULDER OF PORK
+
+Select a plump shoulder of pork, weighing about seven and one-half
+pounds. Have the butcher bone and roll the shoulder. Now put the
+coarse branches and sufficient green tops of celery through the food
+chopper to measure one cup. Place in a bowl and add
+
+  One cup of finely chopped onion,
+  One-half teaspoon of sage,
+  One teaspoon of poultry seasoning,
+  One teaspoon of salt,
+  One-half teaspoon of pepper.
+
+Mix well and then pack into the shoulder. Wipe shoulder, rub well with
+shortening, and pat in one cup of flour. Place in a roasting pan and
+place in a hot oven. Let brown for thirty minutes. Reduce the even
+heat to moderate and commence to baste, using boiling water, and baste
+every fifteen minutes. Cook for three and one-quarter hours. Turn
+frequently and when ready to serve, lift to a warm platter and garnish
+with parsley. Drain the excess fat from the pan and add the required
+amount of boiling water to make the gravy.
+
+
+HUNGARIAN GOULASH
+
+Cut one pound of lean stewing beef in pieces and place in a saucepan
+and cover with boiling water. Cook slowly until tender and then add
+
+  One-half cup of onions,
+  One carrot, diced,
+  One fagot of soup herbs.
+
+When the meat is tender, season with
+
+  One teaspoon of salt,
+  One and one-half teaspoons of paprika.
+
+Thicken the gravy with browned flour and then add one-half cup of sour
+cream. Garnish with finely chopped parsley.
+
+
+MENUS FOR SIX PERSONS FOR CHRISTMAS DAY
+
+BREAKFAST 9 A.M.
+
+               Grape-fruit
+            Cereal and Cream
+Broiled Mackerel         Parsley Butter
+ Lyonnaise Potatoes         Hot Rolls
+                 Coffee
+
+
+CHRISTMAS DINNER 4 P.M.
+
+                Clear Tomato Soup
+        Celery                    Cole Slaw
+             Tuna Fish à la Newburg
+Potato Balls                  Sliced Cucumbers
+                  Roast Turkey
+   Game Filling                 Brown Gravy
+                 Cranberry Sauce
+             Candied Sweet Potatoes
+ Spinach                                 Corn
+     Lettuce               Russian Dressing
+Individual Plum Puddings                Coffee
+
+
+OR
+
+BREAKFAST 9 A.M.
+
+               Sliced Oranges
+              Cereal and Cream
+  Broiled Ham               Parsley Butter
+                Poached Eggs
+Grilled Potatoes               Corn Muffins
+                  Coffee
+
+
+DINNER
+
+4 P.M.
+
+  Celery          Pickles          Olives
+              Sardine Canape
+                 Bouillon
+ Miniature Codfish Balls      Tomato Sauce
+Parsley Potato Balls               Cucumbers
+          Baked Sugar-Cured Ham
+ Currant Jelly        Champagne Style Sauce
+   Paprika Potatoes                  Peas
+              Asparagus Salad
+             Delmonte Dressing
+ Individual Hot Mince Tarts          Coffee
+
+Almost any choice of meat may replace the turkey or ham. Chicken
+guinea hen, duck, geese, squabs or baby pig and any one of these will
+blend very nicely and balance the meal.
+
+For six persons prepare the grapefruit early the evening before and
+then set in the ice box until needed. Use a prepared breakfast cereal,
+such as corn flakes, etc. This eliminates cooking the cereal.
+
+
+BROILED MACKEREL
+
+Select two medium-sized or three small mackerel and place in a large
+pan to soak early the day before Christmas. Place the skin side up
+and cover with warm water. Just after the evening meal, drain the
+mackerel, cover again with warm water and let stand overnight. This
+will remove the excess salt. In the morning, place in a large baking
+pan, set in the broiler or hot oven and baste every four minutes with
+boiling water. Cook for fifteen minutes for a large mackerel and about
+ten minutes for small fish. Lift to a hot platter and cover with
+
+
+PARSLEY BUTTER
+
+  Two ounces of butter,
+  One-half cup of finely chopped parsley,
+  One tablespoon of grated onion,
+  One tablespoon of Worcestershire sauce.
+
+Work to a smooth mass, then spread on the fish and serve with a lemon
+cut in wedge-shaped pieces.
+
+
+TUNA FISH A LA KING
+
+Open a can of tuna fish and turn into a china dish. Now place in a
+saucepan
+
+  One and one-half cups of milk,
+  Four tablespoons of flour.
+
+Stir to blend, then bring to a boil and cook five minutes. Add
+
+  Three tablespoons of finely minced parsley,
+  One tablespoon of grated onion,
+  One well-beaten egg,
+  One teaspoon of salt,
+  One teaspoon of paprika.
+
+Add the tuna fish, which has been broken into large flakes. Heat. When
+smoking hot, serve in ramekins. Set the ramekin on a tea plate and
+then place in a small pile four potato balls, which have been rolled
+in melted butter covered with finely minced parsley, then sliced and
+well-seasoned cucumbers.
+
+
+CLEAR TOMATO SOUP
+
+Use
+
+  One can of tomato soup,
+  One quart of water,
+  One teaspoon of salt,
+  Two tablespoons of grated onion,
+  Two tablespoons of finely minced parsley,
+  Two beef cubes.
+
+Heat slowly, then serve with tiny squares of toast.
+
+
+LYONNAISE POTATOES
+
+  One-half cup of finely chopped onions,
+  One quart of thinly sliced cold-boiled potatoes.
+
+Mix and then place one-half cup of shortening in a frying pan and when
+hot, add the potatoes. Cook slowly until well browned.
+
+
+TO PREPARE INDIVIDUAL PLUM PUDDINGS
+
+Take large pudding and mould it into small ones. Set in a double
+boiler and heat.
+
+
+FOR MENU NO. 2
+
+Broil or bake the ham.
+
+To grill potatoes: Cut them into thin slices and place on a baking
+pan. Brush with shortening and broil in the gas oven for ten minutes.
+
+
+PAPRIKA POTATOES
+
+Select medium-sized potatoes and bake. When ready to serve, split
+open. Place a piece of butter in each potato and dust with paprika.
+
+Use canned asparagus for the salad.
+
+
+SARDINE CANAPE
+
+Open a large can of sardines and turn on a plate; let drain. Then
+cut and toast for each person an oblong piece of bread. Spread with
+butter. Then lay on the toast two sardines. Sprinkle them with
+
+  One tablespoon of finely minced pimentoes,
+  One teaspoon of finely minced onion,
+  One teaspoon of finely minced parsley.
+
+Serve with wedge-shaped section of sliced ham.
+
+Use the bouillon cubes for making the bouillon.
+
+
+MINIATURE CODFISH BALLS
+
+  One and one-half cups of mashed potatoes,
+  Three-quarters cup of prepared codfish,
+  One onion, grated,
+  One-half cup of finely minced parsley.
+
+Mix and then form into tiny balls. Roll in flour and then dip in
+beaten egg and roll in fine crumbs. Fry until golden brown in hot fat.
+Roll cooked potato balls in melted butter and parsley.
+
+
+BAKED SUGAR-CURED HAM
+
+Boil the ham and then remove the skin and trim. Now place in a bowl
+
+  One cup of brown sugar or molasses,
+  One tablespoon of cinnamon,
+  One teaspoon of nutmeg,
+  One teaspoon of allspice,
+  One-half teaspoon of thyme.
+
+Mix, spread over the ham and bake in a hot oven for one and
+one-quarter hours. Baste every ten minutes with boiling water.
+
+
+NEW YEAR'S MENU
+
+BREAKFAST
+
+             Sliced Bananas
+            Cereal and Cream
+Codfish Cakes                 Tomato Sauce
+  Toast                    Coffee
+
+
+DINNER
+
+        Barley Broth with Vegetables
+          Lamb Cutlets, Mentone
+Mashed Potatoes                Mashed Turnips
+              Celery Salad
+  Raisin Pie                      Coffee
+
+
+SUPPER
+
+Radishes                       Celery
+           Salmon à la King
+            Potato Cakes
+              Coleslaw
+ Chocolate Cake                 Tea
+
+
+SALMON A LA KING
+
+Place in a saucepan
+
+  Two cups of milk,
+  Six tablespoons of flour.
+
+Stir to dissolve, then bring to a boil and cook for 5 minutes. Add one
+can salmon free from bones and skin.
+
+  Juice of one lemon,
+  One teaspoon of salt,
+  One-half teaspoon of pepper,
+  Two well-beaten eggs.
+
+Heat to boiling point and serve on toast.
+
+
+LAMB CUTLETS MENTONE
+
+Have the butcher cut the neck of lamb or mutton for cutlets. Wipe with
+a damp cloth and place in a saucepan with
+
+  Two onions,
+  One quart of boiling water.
+
+Cook slowly until tender, then remove the cutlets and flatten well.
+Roll in flour and then brown in hot fat. Now add one and one-half
+cups of sliced onions to the fat in the pan, left from browning the
+cutlets. Toss and brown very lightly. Now add one cup of water and
+cook until the onions are soft and the water evaporated. Dust
+three level tablespoons of flour over the onions and toss to blend
+thoroughly. Then add
+
+  One-half can of tomato soup,
+  Three-quarters of a cup of water.
+
+Bring to a boil; add the cutlets and let simmer for ten minutes. Lift
+the onions to a hot platter, then place the cutlets on top and pour
+the gravy over the meat. Garnish with one tablespoon of finely chopped
+parsley.
+
+
+RAISIN PIE
+
+Place one package of seedless raisins in a saucepan and add
+
+  One cup of syrup,
+  Three-quarters of a cup of water,
+  Six tablespoons of cornstarch.
+
+Dissolve the starch in the water before adding to the syrup and
+raisins, then bring to a boil. Cook slowly for five minutes and then
+cool and use for the pie. When ready to place in the pie add
+
+  One tablespoon of lemon juice,
+  Grated rind of one-quarter lemon.
+
+
+TOMATO SAUCE
+
+Place one-half can of tomato soup in a saucepan and add
+
+  One-half cup of water,
+  Two level tablespoons of cornstarch.
+
+Stir to dissolve the starch and then bring to a boil and cook for five
+minutes.
+
+
+VIRGINIA STYLE BAKED HAM
+
+Purchase a boiled boneless ham and place in baking pan.
+
+Open one and one-half pound can of syrup and add
+
+  Two tablespoons of cinnamon,
+  One tablespoon of nutmeg,
+  One teaspoon of allspice,
+  One teaspoon of cloves,
+  One teaspoon of ginger.
+
+Mix well, then spread on the ham and dust lightly with the flour.
+Baste frequently with the syrup. Bake in a slow oven for one and
+one-fourth hours.
+
+
+MENUS FOR THE NEW YEAR'S PARTY
+
+Planning a real, old-fashioned watch party to see the old year out and
+the new one in will afford a real entertainment. Have the folks arrive
+about 10 o'clock and then pass an hour and a half in dancing, singing
+and generally having a real good old-fashioned time. Then about 11.45
+serve the supper, so that just before midnight all are ready with a
+toast to the new year.
+
+Arrange so that each guest is in his place standing, with a wassail
+cup in hand, and then at three minutes of 12, darken the room. When 12
+o'clock is struck, turn on the lights and drink a Happy New Year.
+
+New Year merrymaking is as old as the history of England. There the
+head of the house assembles the family around the wassail bowl to
+drink the healths of every one. The Saxon phrase "Wasshael" means
+"Your health"; hence the wassail bowl. In many of the shires and
+counties the lads and lassies secure a large bowl and ornament it with
+ribbons and artificial flowers, and, with this visit the gentry, all
+the while singing songs suitable to the occasion.
+
+
+AN ENGLISH WASSAIL
+
+Place two gallons of cider in a large punch bowl and add
+
+  A large lump of ice,
+  One-half dozen bananas, cut in thin slices,
+  One-half dozen oranges, cut in slices and then in small pieces,
+  One medium-sized bottle of maraschino cherries,
+  Small baked apple.
+
+Cut the cherries into tiny bits and use the juice also. Put in one
+baked apple for each guest. The apples are afterward eaten with a
+fork. Mix and serve.
+
+Here are some suggestions for supper:
+
+
+MENU NO. 1
+
+           Celery          Olives
+              Home-made Pickles
+              Chicken à la King
+              Potato Croquettes
+               Cheese Crackers
+          Cake     Jelly     Coffee
+
+
+MENU NO. 2
+
+
+           Radishes       Celery
+            Home-made Relishes
+            Virginia Baked Ham
+               Potato Salad
+           Rolls          Butter
+             Coffee       Cake
+
+
+COUNTRY SUPPER
+
+         Radishes          Celery
+            Home-made Relishes
+            Roast Suckling Pig
+    Brown Gravy          Apple Sauce
+  Mashed White Potatoes    Sauerkraut
+                 Coleslaw
+            Bread and Butter
+   Cranberry Pie            Coffee
+
+An old custom of the new year has been revived--making calls. Folks
+now visit about on New Year's Day very much in the same way as grandma
+entertained and kept open house on this day.
+
+To serve on New Year's visits:
+
+          Celery           Olives
+            Pimento Sandwiches
+           Baked Ham Sandwiches
+       Celery and Cheese Sandwiches
+           Tea, Coffee or Cocoa
+
+Other folks will prefer to entertain with a New Year's dinner. Perhaps
+this will give a suggestion:
+
+           Oysters on Half Shell
+                  Celery
+       Ye Olde-tyme Vegetable Soup
+     Boiled Fish             Egg Sauce
+  Baked Ham        Champagne Style Sauce
+    Browned Potatoes               Peas
+                 Coleslaw
+   Mince or Apple Pie             Coffee
+         Nuts                 Raisins
+
+
+COD BASSLANO
+
+The serving of a fish entree with the Sunday dinner gives just the
+right zest to the meal. Select two slices of cod or other sliced
+fish. Cut into small fillets and season and then roll in flour. Dip in
+beaten egg and then roll in fine bread crumbs. Fry until golden brown
+in hot fat and serve with tartare sauce.
+
+
+ROAST LOIN OF PORK
+
+Select a five- or six-pound cut and have the butcher remove the entire
+chine bone. Wipe and place in a baking pan and pat in one cup of
+flour. Core one apple for each service and place meat in the hot oven.
+Let brown and then reduce the heat and allow one-half hour for the
+meat to the pound to cook in a moderate oven. Baste with boiling
+water.
+
+
+CRANBERRY DUMPLINGS
+
+Chop two cups of cranberries very fine and add
+
+  One-half cup of seedless raisins,
+  One cup of brown sugar.
+
+Place in the mixing bowl
+
+  One and one-half cups of flour,
+  One-half teaspoon of salt,
+  One teaspoon of baking powder.
+
+Stiffen to mix and then rub in three tablespoons of shortening and
+work to a dough with one-half cup of cold water. Roll out one-quarter
+inch thick and spread with cranberry mixture. Roll like for jelly
+roll and then wrap in a pudding cloth. Plunge in a saucepan containing
+boiling water; cook for forty minutes and then lift and drain. Serve,
+cut in inch-wide slices with sweetened cranberry sauce.
+
+Many persons like the old-fashioned idea of entertaining on New Year's
+Day with a real old-time dinner. An ideal number is either eight or
+twelve persons. Put the full quota of leaves in the dining-room table
+and pad it nicely. Cover with your best table cloth. A miniature tree
+or a bush of mistletoe or holly for a centre-piece is both seasonable
+and appropriate.
+
+To serve this meal with one maid, it must be arranged so as to relieve
+her of the waitress tasks. Mould the butter into balls and arrange the
+service, allowing at least twenty-two inches between the guests. Place
+the celery and relish in glass dishes at intervals along the side of
+the table and serve the salad with the dinner.
+
+
+A SUGGESTIVE COLONIAL MENU
+
+                  Oyster Soup
+    Celery                Home-made Relishes
+         Roast Beef, Yorkshire Pudding
+    Brown Gravy            Horseradish Sauce
+  Mashed Potatoes              Buttered Onions
+     Spiced Cantaloupe and Watermelon Rind
+             Beet and Cabbage Salad
+   Plum Pudding                     Mince Pie
+                     Coffee
+
+
+RECIPES FOR TWELVE PERSONS
+
+Strain the juice of fifty stewing oysters, then look them over
+carefully and remove all bits of shell. Wash and then place in a
+saucepan and add two tablespoons of butter. Now place in a large
+saucepan
+
+  Four pints of milk,
+  One pint of oyster liquid,
+  One-half cup of flour.
+
+Stir to dissolve the flour thoroughly and then bring quickly to a
+boil. Bring the oysters quickly to the scalding point; add to the milk
+with
+
+  Two tablespoons of finely minced parsley,
+  One teaspoon of grated onion,
+  One and one-half teaspoons of salt,
+  One-half teaspoon of white pepper.
+
+Let simmer slowly for a few minutes. Serve with old-fashioned water
+crackers.
+
+
+ROAST BEEF YORKSHIRE PUDDING
+
+Select a fancy prime cut from a young steer and have the butcher cut
+off the chine and trim for roasting. Place in a baking pan without
+seasoning. Place in lowest part of the broiling oven. Cook, allowing
+fifteen minutes to the pound. Turn the meat every fifteen minutes and
+baste with its own fat.
+
+Cooking the meat before the flame gives it the flavor and appearance
+of the old-time open-fire roasting.
+
+About twenty minutes before serving the meal, place one-half cup of
+the drippings from the roasting pan in a baking pan and place in the
+oven to heat. While heating, prepare the pudding. Place in a bowl
+
+  Two and one-half cups of milk,
+  Two eggs.
+
+Beat to mix thoroughly and then add
+
+  One and one-half teaspoons of salt,
+  One-half teaspoon of pepper,
+  One teaspoon of grated onion,
+  Two and one-half cups of flour,
+  Two level tablespoons of baking powder.
+
+Beat to remove the lumps and then pour into hot, well-greased baking
+pan about three-quarters of an inch deep. Bake in a hot oven for
+twenty minutes, basting three times with the drippings from the roast.
+
+Add the flour to the pan in which the meat was roasted. Brown well and
+add three cups of cold water, salt and pepper to taste. Bring to the
+boiling point and cook for a few minutes, then serve.
+
+Some people like English horseradish sauce with the roast meat. And
+they serve the gravy over the pudding. Place in a saucepan.
+
+  One-half cup of water,
+  One-half cup of white vinegar,
+  Five tablespoons of cornstarch.
+
+Stir to dissolve the starch and then bring to a boil and cook for five
+minutes. Add
+
+  One-half cup of sour cream,
+  One and one-half teaspoons of salt,
+  One teaspoon of white pepper,
+  One small glass of grated horseradish.
+
+Heat, stirring frequently, to the boiling point.
+
+
+BEET AND CABBAGE SALAD
+
+Shred fine one small head of cabbage. Place in salt water to crisp for
+one hour. Now drain. Turn on a cloth to dry. Place in a bowl and add
+
+  One cup of finely shredded celery,
+  Two onions, chopped fine,
+  Two green peppers, chopped fine,
+  One cup of mayonnaise dressing,
+  One and one-half teapoons of salt,
+  One teaspoon of paprika.
+
+Toss to mix thoroughly and then serve on individual salad plates.
+Garnish with finely chopped pickled beets in the form of a border
+around each service.
+
+A market list for twelve persons:
+
+  Nine pounds of standing rib-loin cut,
+  Fifty oysters,
+  Four branches of celery,
+  Five points of milk,
+  One-half pint of cream for coffee,
+  One-quarter pound of coffee,
+  One-quarter peck of onions,
+  One bunch of beets,
+  One small head of lettuce,
+  Two peppers,
+  Two dozen rolls,
+  One pound of butter,
+  Two eggs,
+  One-half pound of plum pudding,
+  One extra large pie, making twelve small cuts,
+  One-quarter pound of sugar.
+
+
+CORN RELISH
+
+Place in a preserving kettle
+
+  One can of shoepeg corn,
+  One quart of cooked string beans,
+  One quart of cooked lima beans,
+  Eight green peppers, cut in small pieces,
+  One small head of cabbage, shredded fine,
+  One ounce of mustard seed.
+
+Equal parts of vinegar and water to cover. Bring to a boil and cook
+for thirty-five minutes. Now place in a bowl
+
+  One cup of flour,
+  One-half cup of yellow mustard,
+  One-half cup of salt,
+  One-half cup of sugar,
+  One ounce of paprika,
+  Two cups of vinegar.
+
+Stir to dissolve and then add to the boiling mixture. Cook for fifteen
+minutes and then fill into all-glass jars and seal. Store in a cool
+dry place.
+
+
+FOR EIGHT COUPLES
+
+In English communities it is the custom to sit up and watch the
+departing year out and to welcome in the new. The farmers in the north
+country visit the orchards, while the folk in the highlands visit and
+return calls.
+
+The custom of New Year's calling is very old indeed, and in the years
+of long ago the Beau Brummels and dandies of the times enjoyed the New
+Year's calling as a very rare sport.
+
+The mummers who are abroad this day follow the ancient custom of dear
+old Scotland, where these rites have prevailed for many centuries.
+
+Toast the old year out and new one in with a loving cup:
+
+  Ring out the old with all its hate,
+  Ring in the new with love and cheer,
+  Ring on, oh bells of time;
+  Ring with joy, ere ye be too late.
+
+To prepare a loving cup for welcoming the new year for fifteen
+persons:
+
+
+NEW YEAR'S PUNCH
+
+  One and one-half gallons of cider,
+  One-half dozen bananas, sliced thin,
+  One small bottle of cherries, cut into bits.
+
+Place a large lump in the ice bowl and stir to blend. Serve in tall
+punch glasses.
+
+
+A MIDNIGHT REPAST
+
+                Oysters à la Newburg
+                 Pimento Sandwiches
+                 Pickles      Celery
+                   Salted Nuts
+          New Year's Punch      Coffee
+
+or
+
+              Creamed Chicken Delmonte
+                   Celery Salad
+           Home-made Pickles      Olives
+                 Rolls      Butter
+        New Year's Punch      Tea or Coffee
+
+A punch may be made with part grape juice and part lemonade and then
+the fruit added.
+
+
+OYSTERS A LA NEWBURG
+
+For fifteen persons. Look over carefully and then wash one hundred
+stewing oysters. Drain. Now place in a saucepan
+
+  One quart of oyster liquid,
+  One quart of milk,
+  Three-quarters cup of flour.
+
+Stir to dissolve thoroughly; bring to a boil and cook for five
+minutes. Now pan the oysters in their own juice by placing in a
+saucepan and constantly stirring until they reach the boiling point.
+Add the prepared sauce with
+
+  Two onions, minced fine,
+  One tall can of pimentoes, chopped fine,
+  Two well-beaten eggs,
+  One level tablespoon of salt,
+  One and one-half teaspoons of paprika,
+  One-half teaspoon of white pepper,
+  One-half cup of finely chopped parsley.
+
+Heat slowly until boiling point is reached and then serve on thick
+slices of toast.
+
+
+PIMENTO SANDWICHES
+
+Put
+
+  One tall can of pimentoes,
+  Two stalks of celery,
+  Eight stalks of parsley,
+  Two onions,
+
+through the food chopper and then add
+
+  One cup of cottage cheese,
+  Half-cup of mayonnaise,
+  One teaspoon of salt,
+  One teaspoon of paprika.
+
+Mix well and then spread the rye bread with the following:
+
+  Four ounces of butter,
+  Two tablespoons of mayonnaise dressing,
+  One teaspoon of paprika,
+  One-half teaspoon of mustard.
+
+Place in a mixing bowl and beat until a cream, then spread the mixture
+on the loaf and cut in thin slices. Spread the pimento mixture and
+cover with a second slice of bread. Cut into triangles.
+
+
+CREAMED CHICKEN DELMONTE
+
+Select a large stewing chicken about six and one-half to seven pounds.
+Singe and draw, then wash. Place in a preserving kettle with
+
+  Two onions,
+  One clove,
+  One carrot, cut in dice,
+  Two branches of celery, cut in small pieces,
+  One fagot of soup herbs,
+  Two and one-half quarts of boiling water.
+
+Cover closely and bring to a boil. Simmer slowly until tender and then
+cool in the stock. Now remove the skin and cut meat in neat pieces,
+about one inch square. Place in a large saucepan
+
+  One quart of chicken stock,
+  Three-quarters cup of flour.
+
+Stir to blend thoroughly and then bring to a boil. Cook for five
+minutes and add two onions, minced fine, and
+
+  One tall can of pimentoes, minced fine,
+  One quart of celery, cut in inch blocks and parboiled,
+  Three well-beaten eggs,
+  One tablespoon of salt,
+  One and one-half teaspoons of paprika,
+  The prepared chicken meat,
+  Juice of two small lemons.
+
+Heat until very hot and then serve on toast. Lay three tips of canned
+asparagus that has been heated in its own juice and then sprinkle with
+finely chopped parsley.
+
+       *       *       *       *       *
+
+FRESH FRUITS AND VEGETABLES
+
+[Illustration]
+
+ON YOUR TABLE--ALL THE YEAR ROUND
+
+It is now possible to serve the same fruits and vegetables on your
+table in December as in July. Save the excess from your gardens and
+orchards in the summer and help solve the winter food problems.
+
+"ATLAS" E-Z SEAL JARS
+
+Are real preservers. Being all glass, they are absolutely sanitary,
+and they are so "E-Z" to close and open, that a child can operate
+them. Made in One-Half Pint, Pint, Quart and One-Half Gallon Sizes.
+
+MANUFACTURED BY
+
+HAZEL-ATLAS GLASS COMPANY
+
+WHEELING, W. VA.
+
+       *       *       *       *       *
+
+
+
+
+INDEX
+
+
+A
+
+  Accompaniment for lamb and mutton, 323
+
+  Admiral sauce, 194
+
+  A few pointers about vegetables, 136
+
+  A la mode canadienne, 302
+
+  Almond coffee cakes, 23
+
+  American sauce, 383
+
+  Angel cake, 433
+    small, 51
+
+  Animal cookies, 71
+
+  Anise seed rusk, 28
+
+  Appetizers, 175
+
+  Apple and raisin filling for duck, 345
+    and rice custard, 113
+    butter without cider, 430
+    cake, 100
+    croquettes, 114
+    custard pie, 95
+    dowdy, 93
+
+  Apples, baked, 111
+    spiced, 112
+
+  Apricot shortcake, 97
+
+  Artichoke fried in batter, 221
+    Hollandaise sauce, 220
+      the Jerusalem, 220
+    vinaigrette, 221
+
+  Artichokes, 219
+
+  Asparagus and celery salad, 287
+    vinaigrette, 286
+
+  Aunt Polly Rives's one-egg cake, 352
+
+  A war cake of 1865, 464
+
+
+  B
+
+  Babas, 27
+
+  Baby lima bean croquettes, 74
+    beans, baked, 73
+
+  Bacon and onion sandwiches, 373
+
+  Baked apples, 111
+    baby lima beans, 73
+    bananas, 227
+    beans with salt pork, 76
+    chicken, 358
+      and noodles, 344
+    dried  corn, 138
+    eggplant and tomatoes, 427
+    eggs in corn cases, 177
+      peppers, 325
+    emince of lamb in green
+    fish, 230
+    green peppers, 72
+    ham, 269
+      Virginia, 317
+    omelet, 134
+    onions, 223
+    pears, 250
+      and cranberries, 250
+    potatoes, 421
+    prunes, 120, 249
+    shad, 174
+    slice of ham, 322
+    squab, 206
+    squash, 140
+    sugar-cured ham, 473
+    tomatoes, 426
+      Chelsea, 142
+      (cold), 429
+
+  Baking, successful, points for, 3
+    the bread, 4
+
+  Balls, Cousin Hetty's fish, 353
+    crab meat, 167
+    miniature codfish, 473
+    olive cheese, 139
+    spinach, 146
+
+  Baltimore dressing, 287
+
+  Banana custard pie, 226
+    fritters, 84, 227
+    ice cream, 226
+    muffins, 228
+    pancakes, 228
+    rice pudding, 188
+    sauce, 229
+    shortcake, 96
+    stuffing for chicken, 227
+
+  Bananas à la jamique, 378
+    baked, 227
+    fried, 225
+    Bannocks, 353
+
+  Barbecue of boiled ham, 271
+
+  Bass, broiled, 315
+
+  Basslano, cod, 478
+
+  Batardi sauce, 382
+
+  Batter, artichoke fried in, 221
+    bread, 42
+    the, 120, 291
+    tripe fried in, 291
+    waffle, 37
+
+  Bean sausage, 340
+    soup, 148
+
+  Beans, Boston baked, 378
+    salted, 442
+    tomatoes and string, 427
+
+  Bearnaise sauce, 195
+
+  Beef, brown pot roast of shin, 313
+    chili of, 163
+    Creole, 134
+    croquettes, 452
+    delmonico roast, 322
+    fillet of, 262
+    how to cook corn, 264
+    neck of (Polish style), 444
+    pot roast of shin (English style), 311
+      Spanish, 339
+    stew, 312
+
+  Beet and cabbage salad, 482
+
+  Beets, buttered and spiced, 341
+
+  Belgian rice balls, 110
+
+  Belgian  pancakes, 35
+
+  Bengal curry of lamb, 325
+
+  Betty, brown, 234
+    orange, 119
+    raspberry fruit, 185
+
+  Beverages, 385
+
+  Biscuit, squash, 141
+    sweet potato, 417
+
+  Biscuits, 44
+    cocoanut, 45
+    currant, 41
+    raisin, 44
+    rusk or tea, 18
+    sweet, 45
+    turkey meat, 345
+
+  Blackberry pudding, 183
+
+  Black nut cake, 70
+
+  Blond French dressing, 301
+
+  Bohemian relish, 274
+    sauce, 384
+
+  Boiled dressing, 300
+    hominy with cheese sauce, 104
+    pork, 157
+    potatoes, 260
+    Salt cod, 305
+
+  Bon-bons, 455
+
+  Bone and stuffed shoulder of lamb, 324
+
+  Boston baked beans, 378
+    brown bread, 13, 14, 351
+
+  Bouillon, 149
+    court, 230
+
+  Box, dough, 2
+
+  Braids, 17
+
+  Brains, to prepare, 290
+
+  Braised celery, 73
+    onions, 75, 448
+    ox tails, 377
+      with baked dried peas, 162
+    red cabbage, 431
+    rolled flank steak, 320
+    sweetbreads, 158
+
+  Bran bread, 12
+    muffins, 39
+
+  Bread, batter, 42
+    ye old Virginia, 436
+    Boston brown, 13, 14, 351
+    bran, 12
+    Brest, 25
+    buttermilk, 380
+    California orange, 12
+    care of, after baking, 5
+    famous French, to make, 10
+    food value of, 6
+    graham, 11
+    griddle cakes, 29
+  Bread, Louisiana, 43
+    prune, 11
+    rye, 10
+    Scotch oat, 14
+    Southern spoon, 42
+    the staff of life, 1
+    wheat entire, 11
+    yesterday's bran, 379
+
+  Breakfast, 328, 337, 338
+    Christmas, 470
+    New Year's, 474
+
+  Breast of Guinea hen (terrapin style), 254
+
+  Brest bread, 25
+
+  Brining cauliflower, 441
+
+  Brioche, 24
+
+  Broiled bass, 315
+    chicken, bacon garnish, 200
+      (Virginia  style), 253
+    hamburg steak, 298
+    mackerel, 471
+    oysters, 412
+      à la Maryland, 421
+      Virginia, 412
+    salt mackerel (Flemish style), 307
+    shad roe, 173
+    sweet potatoes, 416
+
+  Broth, oyster, 243
+
+  Brown betty, 234
+    emince fowl, 354
+    pot roast of shin beef, 318
+    sauce, 383
+
+  Buckwheat cakes, 29
+
+  Buffet supper, 370
+
+  Bun, Spanish, 27, 376
+
+  Buns, cinnamon, sticky, 20
+    cocoanut, 23
+    English bath, 18
+    plain, 19
+    St. Nazaire, 21
+
+  Butter cream  icing, 57
+    English, 297
+    French, 296
+    Italian, 297
+    Lancaster apple, 430
+    London, 297
+    onions fried in, 222
+    parsley, 225, 471
+    Swiss, 297
+
+  Buttered and spiced beets, 341
+
+  Butterfish, creole, 337
+
+  Buttermilk bag pudding, 187
+    bread, 380
+    cheese pie, 381
+    custard, 379
+    doughnuts, 381
+
+  Butterscotch pie, 219
+
+
+  C
+
+  Cabbage, braised red, 431
+    cream, 284
+    pickled red, 431
+    pudding, 349
+    soup, 248
+
+  Cake, angel, 433
+    small, 51
+    Aunt Polly Rives's one-egg, 352
+    apple, 100
+    a war, of 1865, 464
+    black nut, 70
+    California prune, 121
+    cheap fruit, 65
+    cheese, 69
+    chocolate layer, 60
+    cinnamon, 22
+    Devil's food, 59
+
+  Cake for two, 368
+    fruit, 50, 62, 336
+    inexpensive, 63
+    ginger, 52
+    grandmother's fruit, 462
+    gutney run potato, 423*
+    loaf, 55
+      (one-egg), 51
+    Moravian fruit, 463
+      spice, 54
+    nut honey, 209
+    orange short, 332
+    peach, 99
+    pound, large, 67
+      small, 67
+    raisin, 343
+    Rumanian fruit, 63
+    small fruit, 463
+    Swiss crumb, 53
+    two-layer, 54
+    white fruit, 66
+    pound, 66
+    yeast-raised, how to make, 23
+
+  Cakes, almond coffee, 23
+    bread griddle, 29
+    buckwheat, 29
+    cornmeal griddle, 32
+    drop, 55
+    English seed, 61
+    fish, 316
+    griddle, 28, 36
+      Vermont rhubarb, 125
+    honey, 211
+    Indian griddle, 28
+    Jack O'Lantern, 335
+    potato, 259
+    rice batter, 44
+      griddle, 30
+    sausage, 159
+    squash, 139
+    sweet potato (Georgia style), 418
+    Virginia griddle, 341
+
+  Calas, 112
+
+  Calf's heart à la mode, 291
+
+  California orange bread, 12
+    prune cake, 121
+
+  Canadian sauce, 384
+
+  Canadienne, à la mode, 302
+
+  Canape à la mode, 274
+    cheese, 273
+    Italian, 271, 274
+    la brete, 273
+    olive, 189
+    sardine, 473
+    the, 176
+    tomato, 273
+
+  Candied sweet potato, 418, 459
+
+  Candied sweet potatoes with honey, 208
+
+  Candy, 454
+    sugarless, 455
+
+  Caramel pudding, 236
+    sauce, 236
+
+  Care of the bread after baking, 5
+
+  Carolina corn pone, 437
+
+  Carrots à la brabanconne, 74
+
+  Cartheoth, eggs, 278
+
+  Casserole, neck chops in, 433
+
+  Cauliflower, brining, 441
+    salting, 442
+
+  Celery, braised, 73
+    curly, 357
+    Parisian, 303
+    purée, 242
+      sauce, 79
+    soup, 245
+
+  Century cheese sandwiches, 461
+
+  Charlotte, prune, 122
+    Russe, 61
+
+  Chartreuse, salmon, 305
+
+  Cheap fruit cake, 65
+
+  Cheese and pepper sandwiches, 373
+    cake, 69
+    canape, 273
+    cutlets, 135
+    dressing, 288
+    head, 271
+    loaf, 270
+    making scrapple and hogshead, 433
+    sandwiches, 136
+    sauce, 196, 272
+
+  Chelsea rabbit, 272
+
+  Cherry custard, 186
+    dumplings, 101
+    roly-poly, 68
+    sauce, 81
+
+  Chicken à la king, 253
+    and green pepper sandwiches, 252
+    and noodles, baked, 344
+    and rice curry, 201
+    baked, 358
+    banana stuffing for, 227
+    broiled (Virginia style), 253
+    custard, 361
+    dumplings, 355
+    fricasse, 255
+    gumbo okra, 204
+    how to prepare for chicken salad or cold cuts, 202
+    loaf, 202, 356
+    mousse, 204
+    poindexter, filling of, 207
+    pot roast (Cedar hollow style), 201
+    roast, 203
+      (split style), 255
+    roll, 351
+    salad sandwiches, 205
+    tamales, 207
+
+  Chili con carne, 447
+    of beef, 163
+    sauce, 438
+
+  Chips, quince, 451
+
+  Chocolate butter cream, 61
+    cornstarch pudding, 188
+    filling for cakes made from cocoa, 71
+
+       *       *       *       *       *
+
+[Illustration: "_I never grate chocolate anymore!_"]
+
+    I give my icings, fillings, pies and puddings "_that chocolaty
+    taste_" of Runkel's without bothering to grate chocolate.
+    Runkel's All-Purpose Cocoa is the finest quality chocolate,
+    _already a powder, all ready to use_!
+
+    You need no special recipes. Just use three level
+    tablespoonfuls (3/4 oz.) of Runkel's All-Purpose Cocoa instead
+    of each "square" (1 oz.) of cooking chocolate. It not only
+    improves the flavor, but saves 1/4 the cost.
+
+    Interesting Dessert Book, "_The New Cocoa Cookery_", will be
+    sent you gratis upon request.
+
+  RUNKEL BROS., Inc.
+  Domestic Science Department
+  459 West 30th Street, New York City
+
+[Illustration: Runkel's All-Purpose Cocoa _for Drinking, Baking and
+Cooking_]
+
+       *       *       *       *       *
+
+  Chocolate, how to prepare, 385
+    icing, 57
+    layer cake, 60
+    parfait, 399
+    pie, 218
+    rice pudding, 234
+    sauce, 82, 83
+
+  Chop suey, 321
+
+  Chops, 160
+    to cook, 160
+
+  Chow-chow, 448
+
+  Chowder, Conecticut fish, 305
+    salt, 266
+
+  Christmas breakfast, 470
+    dinner, 356, 456, 469, 470
+    goodies, 361
+
+  Chuck, the, 309
+
+  Cider, apple butter with, 430
+    jelly pie, 93
+    sauce (champagne sauce), 382
+
+  Cinnamon buns, sticky, 20
+    cake, 22
+    toast, 406
+
+  Clam cocktail, 268
+    fritters, 268
+      (Red River boathouse style), 267
+
+  Clams, 269
+    deviled, 267
+    steamed salt oyster of, 266
+
+  Clear soup, 241
+    tomato soup, 472
+
+  Cobbler, Southern style, 68
+
+  Cocktail, clam, 268
+    grape-juice, 339
+    Long Island sound, 315
+    oyster, 169
+    rhubarb, 124
+    to make a, 411
+
+  Cocoanut biscuits, 45
+    buns, 23
+    icing, 22
+    pudding, 232
+
+  Cod basslano, 479
+    boiled salt, 305
+
+  Cod, salt, Vermont, 307
+
+  Coddled eggs, 178
+
+  Codfish, creamed, 447
+    fillet of, tartar sauce, 459
+
+  Coffee, 386, 387
+    à la creme, 389
+    au lait, 388
+    custard, parfait style, 85
+    epicurean creole, 388
+    noir, 344
+    Turkish, 389
+
+  Cold spice, tongue, 316
+
+  Cole slaw, 131, 359
+
+  Colonial cream, 185
+
+  Congress pie, 94
+
+  Connecticut fish chowder, 305
+
+  Cooked salad dressing, 128
+
+  Cookies, animal, 71
+    crumb, 235
+    honey, 210
+    lace, 461
+    soft, 60
+      chocolate, 70
+    sweet potato, 416
+
+  Cooking the fancy cuts, 290
+
+  Corn, 423
+    baked dried, 138
+    beef hash, 317
+    cases, baked eggs in, 177
+    cream of, supreme, 249
+    fritters, 75
+      for two people, 424
+    muffins, 41
+    pudding, 265
+    relish, 483
+    salted, 424
+    scalloped, 77
+    to dry (Lancaster County recipe), 424
+
+  Cornmeal griddle cakes, 32
+    sausages, 438
+
+  Correct method of boiling
+    meat, 156
+    temperature for deep-fat
+      frying, 215
+
+  Cottage pudding, 56
+
+  Country cheese sandwiches, 135
+    dressing, 142
+    style green apple pie, 93
+    supper, 478
+
+  Court bouillon, 230
+
+  Cousin Hetty's fish balls, 353
+
+  Crab meat, 166
+      à la king, 168
+      au gratin, 170
+      balls, 167
+      served in cream, 166
+    ravigotte, 168
+
+  Crabs, deviled, 245
+    fried, 167
+    soft shell, 171
+
+  Cranberries, baked pears and, 251
+
+  Cranberry conserve, 217
+    dumplings, 479
+    jelly, 84, 358
+    jelly, using syrup, 370
+    roll, 216, 432
+
+  Cream cabbage, 284
+    chocolate butter, 61
+    coffee shake, 391
+    Colonial, 185
+    finnan haddie, 315
+    ginger, 126
+    horseradish sauce, 195
+    Malvern, 211
+    of corn, supreme, 249
+    of cucumber, 249
+    of onion, 246
+    of tomato, 247
+    puffs, 217
+    sauce, 384
+    soups, 246
+    tapioca pudding, 102
+
+  Creamed chicken delmonte, 486
+    codfish, 447
+    mushrooms, 75
+
+  Creole beef, 164
+    fried fish, 231
+    butterfish, 337
+    liver and bacon, 320
+    rice, 109
+    sauce, 198
+    tripe, 292
+
+  Crescents, 18
+
+  Croquettes, apple, 114
+    baby lima beans, 74
+    beef, 452
+    eggplant, 72
+    lima  beans, 182
+    nut and pepper, 181
+    potato, 419
+    sweet potato, 415
+    turkey, 346
+    veal, 289
+
+  Crullers, 48
+    Louisiana, 53
+    or doughnuts, how to fry, 48
+
+  Crumb cookies, 235
+
+  Crystals, ginger, 454
+
+  Cucumber, cream of, 249
+    salad, 131
+    sauce, 197
+
+  Cup, ginger ale, 391
+
+  Cup, how to make the cider, 335
+    mint, 391
+    peach, 393
+
+  Curly celery, 357
+
+  Currant biscuits, 44
+    sling, 390
+
+  Curry, chicken and rice, 201
+    of mutton, 161
+
+  Custard, buttermilk, 379
+    cherry, 186
+    chicken, 361
+    frozen, 129
+      cherry, 397
+      pineapple, 397
+      strawberry, 396
+    honey, 209
+    macaroni, 257
+    onion, 224
+    orange and  rice, 118
+    pie, 91
+    raspberry cup, 188
+    rice and apple, 113
+    sauce, 76
+    tomato egg, 425
+
+  Custards, fruit cup, 102
+    potato, 420
+
+  Cutlet, fish, 306
+
+  Cutlets, cheese, 135
+    egg, 177
+    lamb, mentone, 475
+    macaroni, 103
+    to prepare breaded, 289
+
+
+  D
+
+  Dates, to stuff, with ginger, 128
+
+  Deep-fat frying, 215
+    correct temperature for, 215
+
+  Delicacies, ginger, 127
+    prune, 122
+
+  Delicious English scones, 45
+
+  Delmonico roast beef, 322
+
+  Delmonte, creamed chicken, 486
+    dressing, 465
+
+  Desserts, 84
+
+  Deviled clams, 267
+    crabs, 245
+    egg salad, 288
+
+  Deviled eggs, Parisienne, 133
+    oysters, 409
+
+  Devil's food cake, 59
+
+  Diet to reduce weight, 399
+
+  Dinner, 328, 337, 338
+    Christmas, 356, 456, 469, 470
+    New Year's, 474
+    Thanksgiving, 350
+
+  Dinners, series of, 404, 405
+
+  Dipping, to make chocolate for, 454
+    to use fondant for, 455
+
+  Dish, Polish corn, 436
+
+  Dishes, potato, 259
+
+  Dodgers, ye Kentucky corn, 436
+
+  Dough box, 2
+    Vienna, straight, 9
+
+  Doughnuts, 48
+    buttermilk, 381
+    with fruit centre, 48
+
+  Doughs, sweet, 26
+
+  Dowdy apple, 93
+
+  Dowdy, New England style, 94
+
+  Dressing, Baltimore, 257
+    blond French, 301
+    boiled, 300
+    cheese, 288
+    cooked salad, 128
+    country, 142
+    Delmonte, 465
+    French, 300
+    Italian, 283
+    old English mustard, 285
+    orange, 119
+    Ottawa, 287
+    paprika, 301
+    pimento, 301
+    rich boiled salad, 286
+    Roquefort, 300
+    Russian, 299
+    salad, 130
+    sour cream cucumber, 284
+    Thousand Islands, 130
+
+  Dried fruit, 251
+
+  Drinks, summer, 389
+
+  Drop cakes, 55
+
+  Dry filling, 344
+    measure, 283
+    oyster pan, 375, 411
+
+  Duck, roast, 255
+
+  Dumplings, cherry, 101
+    chicken, 355
+    cranberry, 479
+    for stew, 100
+    lemon, 98
+    liver, 76
+    peach, 99
+    potato, 421
+    rhubarb, 126
+    tomato, 428
+
+
+  E
+
+  Egg cutlets, 177
+    lemonade, 390
+    salad, 130
+
+  Eggless mayonnaise, 128
+
+  Eggs, 277
+    la grenadier, 178
+    cartheoth, 278
+    coddled, 178
+    fried, 278
+    how to cook, 278
+    pickled, 132
+    poached, 279
+    rice bananas and poached, 228
+
+  Emince of giblets, 200
+
+  Enchildas, 203
+
+  English bath buns, 18
+    butter, 297
+    dressing for lamb or mutton chops, 160
+    ham pie, 270
+    muffins, 39
+    mustard sauce, 199
+    rocks, 62
+    scones, delicious, 45
+    seed cakes, 61
+    pepperpot, 446
+    wassail, 477
+    water-cress salad, 285
+
+  Entire wheat bread, 11
+
+  Epicurean Creole coffee, 388
+
+
+  F
+
+  Fagot of soup herbs, 152
+
+  Fall menu, 328, 337
+
+  Family Thanksgiving dinner for six persons from a New England farm
+          house, 350
+
+  Fancy quince marmalade, 449
+
+  Farci, oyster, 413
+
+  Fats, 212
+
+  Feet, just a pig's head and set of, 452
+
+  Fillet fish (Southern style), 316
+    of beef, 262
+      à la riga, 374
+    chicken, poindexter, 207
+    codfish, tartare sauce, 459
+
+  Filling and gravy, 344
+    dry, 344
+    for duck, apple and raisin, 345
+    Grandma Perkins's spicy, 357
+    New England, 460
+    olive sandwich, 191
+    prepared, 351
+    wild game, 344
+
+  Finger or sandwich  rolls, 17
+
+  Fish, 229
+    baked, 230
+    cakes, 316
+    creole fried, 231
+    cutlet, 306
+    fillet (Southern style), 316
+    fried, 232
+      (English style), 447
+    tartare sauce for, 173
+    grilled, 313
+    loaf, 304, 314
+    sauce, 231
+    shell, 165
+    souffle, 304
+    soup, 242, 243, 244
+    to barbecue, 432
+    to boil, 229
+    to broil, 231
+    to prepare for frying, 313
+    tuna à la king, 371, 471
+
+  Flour, to prepare corn, 407
+
+  Fluffy omelet, 280
+
+  Flukes, 17
+
+  Fondant icing, 56
+
+  Food value of bread, 6
+
+  For eight couples, 484
+    menu No. 1, 371
+      No. 2, 472
+
+  Fore quarters, the, 308
+
+  Fowl, brown emince, 354
+
+  Frappé oysters, 411
+
+  French bread, famous, to make, 10
+    butter, 296
+    dressing, 300
+    fried onions, 223
+      sweet potatoes, 416
+    pancake, 34
+    pea soup, 152
+    seasonings, 179
+
+  Fresh country shoulder of pork, 468
+
+  Fricassee chicken, 255
+    of rabbit, 77
+    bananas, 225
+    crab meat, 166
+    crabs, 167
+    eggs, 278
+    fish, 232
+    fish (English style), 447
+    mush, 435
+    noodles, 104
+    oysters, 406
+    pies, 444
+    pig's feet, 274
+    rabbit, 78
+
+  Fritters, banana, 84, 226
+    clam, 268
+      (Red River boathouse style), 267
+    corn, 75
+    orange, 119
+    oyster, 413
+    tomato, 143, 426
+
+  Frozen cherry custard, 397
+    lemon custard, 129
+    marshmallow pudding, 398
+    pineapple custard, 397
+    strawberry custard, 396
+
+  Fruit cake, 50, 62, 336
+      cheap, 65
+      white, 65
+    centre, doughnuts with, 48
+    cup custards, 102
+    custard sauce, 82
+    dried, 251
+    pudding, 233
+    salad, 131
+    sandwiches, 461
+    sauce, 79
+    soup, 154
+    whip, 83
+
+  Fruits, 250
+
+  Frying, 215
+    deep-fat, 215
+    to prepare fish for, 313
+
+
+  G
+
+  Galatin à la melba, 86
+
+  Garlic, 180
+
+  Garnish, vegetable, 298
+
+  Gelatine, mince, 86
+    rhubarb, 125
+
+  Gems, sour milk, 39
+
+  Giblet gravy, 345
+
+  Giblets, emince of, 200
+
+  Ginger ale cup, 391
+      salad, 129
+    cake, 52
+    cream, 126
+    crystals, 454
+    delicacies, 127
+    jelly, 126
+
+  Gingerbread, 373
+    soft, 57
+    Tom Tiddle, 464
+
+  Gloucester cod à la king, 336
+
+  Gnocchi di lemolina, 105
+
+  Golden brown, 449
+
+  Goodies, Christmas, 361
+
+  Goose, roast, 467
+
+  Goulash, 161
+
+  Goulash, Hungarian, 469
+
+  Graham bread, 11
+
+  Grandma Perkins's spicy filling, 357
+
+  Grandmother's fruit cake, 462
+
+  Grape-juice cocktail, 339
+    tapioca blanc mange, 340
+
+  Gravy, filling of, 344
+    giblet, 345
+
+  Green tomato and apple
+    mince, 277
+    mince, 364
+      for pie, 428
+
+  Griddle cakes, 28, 36
+
+  Grilled fish, 313
+    oysters, 368
+      on half shell, 169
+    potatoes, 260
+
+  Gue, lum gum, 460
+
+  Guinea hen Marie, 367
+    pot pie, 254
+
+  Gumbo, oyster, 239
+
+  Gutney run potato cake, 423
+
+
+  H
+
+  Haddie, cream finnan, 315
+
+  Hallowe'en, 332
+
+  Ham, baked, 269
+      slice of, 322
+      sugar-cured, 473
+      Virginia, 317, 476
+    barbecue of boiled, 271
+    loaf, 269
+    roast fresh, 319
+
+  Haphazard measuring, 393
+
+  Haricot, lamb, 327
+
+  Hash, corn beef, 317
+    Tennessee turkey, 206
+
+  Hashed-brown potatoes, 423
+
+  Havana banana pastry, 225
+
+  Head cheese, 271
+
+  Heart, calf's à la mode, 291
+
+  Hen, breast of guinea (terrapin style), 254
+
+  Herb sauce, 198
+
+  Herbs, soup, fagot of, 152
+
+  Hind quarters, 308
+
+  Hollandaise, mock, 382
+    sauce, 173, 199
+
+  Home-made yeast, 8
+
+  Honey and nut bran muffins, 40
+
+  Honey and raspberry ade, 212
+    apple pudding, 212
+    cakes, 211
+    cookies, 210
+    custard, 209
+    icing, 208
+    raisin tapioca, 210
+    recipes, 208
+    rice pudding, 208
+
+  Horseradish sauce, 384
+
+  How to bake the pancake, 32
+    brew a cup of tea, 386
+    cook corn beef, 264
+      eggs, 278
+      rice American style, 108
+    distinguish between lamb and mutton, 324
+    fry crullers or doughnuts, 48
+    make fruit soup, 154
+      the cider cup, 335
+      this delicious rice cake, 112
+      yeast-raised cake, 23
+      a fagot of soup herbs, 179
+      a stock pot, 147
+      chicken for chicken salad or cold cuts, 202
+      chocolate, 385
+      ice cream, 393
+      recipes, 329
+      the menu, 367
+    use leftover lamb, 326
+
+  Huckleberry shortcake, 98
+
+  Hungarian goulash, 469
+
+
+  I
+
+  Ice cream, 394
+      how to prepare, 393
+    water, 397
+
+  Icing, butter cream, 57
+    chocolate, 57
+    cocoanut, 22
+    fondant, 56
+    honey, 208
+    orange water, 58
+    plain water, 58
+    water, 25
+    White Mountain, 59
+
+  If necessary to keep meat three or four days, 261
+
+  Indian griddle cakes, 28
+    rice, 108
+
+  Individual lamb potpies, 327
+
+  Irish pancakes, 35
+    scones, 47
+
+  Italian butter, 297
+    canape, 271, 274
+    dressing, 283
+    polenta, 439
+    rice, 109
+
+
+  J
+
+  Jack o' Lantern cakes, 335
+
+  Japanese rice, 108
+
+  Jellied potato salad, 422
+
+  Jelly, cranberry, 84, 358
+    ginger, 126
+    orange, 85
+    prune and nut, 121
+    quince, 450
+    roll, 51
+
+  Jerusalem artichoke, 220
+
+  Jewish or kosher mince-meat, 365
+
+  Juice, orange, 115
+
+  Just a pig's head and set of feet, 452
+
+
+  K
+
+  Kidney, old Philadelphia stewed, 264
+    pie, 329
+
+
+  L
+
+  La Brete canape, 273
+
+  Lace cookies, 461
+
+  Lamb and mutton, accompaniments for, 323
+      how to distinguish between, 324
+    baked emince of, in green peppers, 325
+    Bengal curry of, 325
+    boiled with ravoli, 326
+    bone and stuffed shoulder of, 324
+    cutlets, Mentone, 475
+    haricot, 327
+    how to use left-over, 326
+    roast shoulder of, 322
+
+  Lancaster apple butter, 430
+
+  Large pound cake, 67
+
+  Leftover turkey, 346
+
+  Lemon custard pie, 92
+    dumplings, 98
+    marmalade, 84
+    pudding, 235
+    sauce, 80
+
+  Lemonade, egg, 390
+
+  Lettuce, try this dressing on plain, 302
+
+  Lima bean croquettes, 182
+
+  Liver and bacon, creole, 321
+    dumplings, 76
+
+  Loaf cake, 55
+      (one-egg), 51
+    cheese, 270
+    chicken, 202, 356
+    fish, 304, 314
+    ham, 269
+    meat, 163
+    oyster, 408
+    to prepare, 9
+
+  Lobster, 171
+    à la Newburg, 171
+
+  Lobsters, to boil, 172
+    to broil, 172
+
+  Loin, to roast, 158
+
+  London butter, 297
+
+  Long Island deep-sea pie, 174
+    Sound cocktail, 315
+
+       *       *       *       *       *
+
+MRS. G.L. HARTING'S
+
+HOME-MADE
+
+JELLIES, PRESERVES AND JAMS
+
+_ARE DIFFERENT_
+
+They contain nothing but GRANULATED SUGAR and NATURALLY RIPENED
+FRUIT--as named on label.
+
+Only the most clean and sanitary methods are employed in their making.
+
+ABSOLUTELY PURE, CLEAN AND WHOLESOME
+
+NOTE:--MRS. WILSON PERSONALLY RECOMMENDS MRS. G.L. HARTING'S JELLIES,
+PRESERVES, AND JAMS.
+
+       *       *       *       *       *
+
+  Louisiana corn bread, 43
+    crullers, 53
+
+  Lum gum gue, 460
+
+  Lunn, Sally, 19
+
+  Luncheon rolls, 16
+
+  Lyonnaise potatoes, 472
+
+
+  M
+
+  Macaroni and cheese, 105
+    au gratin, 258
+    custard, 257
+    cutlets, 103
+    mileuse, 256
+    Neapolitan, 102
+    olives and cheese, 190
+    souffle, 106
+    to prepare, 256
+
+  Mackerel, broiled, 471
+    salt (Flemish style), 307
+
+  Maintenon sauce (for au gratin dishes), 195
+
+  Making a chocolate sauce using cocoa, 82
+    scrapple and hogshead cheese, 433
+
+  Malvern cream, 211
+
+  Mangoes, stuffed pepper, 443
+
+  Marmalade, fancy quince, 449
+    lemon, 84
+    pudding, 184
+    Roman quince, 450
+    Scotch orange, 116
+    sweet red pepper, 440
+    tomato, 439
+
+  Mayonnaise, eggless, 128
+
+  Meal eliminates, 405
+    pudding, 263
+
+  Measure, dry, 283
+
+  Measuring haphazard, 393
+
+  Measurements, 281
+
+  Meat, correct method of boiling, 156
+    crab, 166
+    fried, 166
+    if necessary to keep three or four days, 261
+    loaf, 163
+    puddings, 265
+    roll, 347
+    time for roasting in gas broiler, 157
+    when boiling or stewing, 312
+
+  Meatless mincemeat, 362
+
+  Meats, 154, 208
+    roasting and baking, 155
+
+  Menu, fall, 328, 337
+
+  Menu for family of four, 457
+      of six, 457
+    just us two, 458
+    how to prepare, 367
+    New Year's, 474
+      No. 1, 371, 477
+      No. 2, 477
+    suggestive Colonial, 480
+  winter, 338
+
+  Menus for six persons for Christmas Day, 469
+    the New Year's party, 476
+
+  Menus, selection of, for family of ten persons, 456
+    some suggestive, 333
+    suggestive, 465
+
+  Method, sponge, 5
+
+  Mexican chill sauce, 385
+
+  Midnight repast, 485
+
+  Mileuse, macaroni, 256
+
+  Mince gelatine, 86
+    green tomato, 364
+      and apple, 277
+    how to prepare, 360
+    onion and potato, 222
+    pie, 359
+
+  Minced giblets on toast, 345
+
+  Mincemeat, 275
+    for two, 364
+    Jewish or kosher, 365
+    meatless, 362
+    New England, 276
+    orange, 276
+    ye-olde-tyme, 363
+
+  Miniature codfish balls, 473
+
+  Mint cup, 391
+    sauce, 199
+
+  Mock cherry pie, 216
+    hollandaise, 382
+    turtle soup, 150
+
+  Molasses cake, 58
+
+  Moravian fruit cake, 463
+    omelet, 135
+    spice cake, 54
+
+  Mountain buttermilk rye muffins, 261
+
+  Mousse, chicken, 204
+    pineapple, 127
+
+  Muffins, 37
+    banana, 228
+    bran, 39
+    corn, 41
+    English, 39
+    honey and nut bran, 400
+    mountain buttermilk rye, 261
+    nut ginger, 40
+    oatmeal, 38
+    rice, 42, 375
+    whole wheat, 378
+
+  Mulligatawny, 349
+    soup, 151
+
+  Mush, fried, 435
+    Yankee, 437
+
+  Mushroom sauce, 197
+
+  Mushrooms, creamed, 75
+    to prepare, 372
+
+  Mustard sauce, 196, 445
+
+  Mutton, 159
+    curry of, 161
+    roast, 160
+
+  My ideal apple sauce, 114
+
+
+  N
+
+  Neapolitan, macaroni, 102
+
+  Neck chops in casserole, 433
+    of beef (Polish style), 444
+
+  Nests, sweet potato, 415
+
+  New England filling, 460
+    mincemeat, 276
+
+  New method of making French fried potatoes, 420
+
+  New Year's breakfast, 474
+    dinner, 474
+
+  New Year's menu, 474
+    punch, 484
+    supper, 474
+
+  Noodles, 104
+    fried, 104
+    to make, 240
+
+  North Carolina peach custard pie, 92
+
+  Nut and pepper croquettes, 181
+    ginger muffins, 40
+    honey cake, 209
+
+
+  O
+
+  Oatmeal drops, 69
+    muffins, 88
+
+  O'Brien potatoes, 260
+
+  Okra, chicken gumbo, 204
+
+  Old English mustard dressing, 285
+    Philadelphia stewed kidney, 264
+    Virginia shortcake, 97
+
+  Olive canape, 189
+    cheese balls, 189
+    filling for meat and poultry, 190
+    salad, 189
+    sandwiches, 191
+    sandwich filling, 191
+    sauce, 191
+
+  Olives, 189
+
+  Omelet, 133, 279
+    baked, 134
+    fluffy, 280
+    in tomato cases, 141
+    Moravian, 134
+    oyster, 414
+    plain, 279
+    Spanish, 178, 280
+    tomato, 425
+
+  Onion and potato mince, 222
+    cream of, 246
+    custard, 224
+    relish, 357
+    sauce, 194
+
+  Onions, 222
+    baked, 223
+    braised, 75, 446
+    French fried, 223
+    fried in butter, 222
+    in ramekins, 222
+
+  Orange and rice custard, 118
+    Betty, 119
+    cream pie, 117
+    dressing, 119
+    fritters, 119
+    ice cream, 395
+    jelly, 85
+    juice, 115
+    mincemeat, 276
+    preserve in syrup, 116
+    pudding, 330
+    salad, 116
+    sauce, 83
+    shortcake, 332
+    souffle, 117
+    syrup, 116
+    water icing, 58
+
+  Oranges, 115
+
+  Ottawa dressing, 287
+  Oven  temperature, 6
+
+  Ox tail soup, 151
+
+  Oyster broth, 243
+    cocktail, 169
+      sauce, 370
+    farci, 413
+    fritters, 413
+    gumbo, 239
+    loaf, 408
+    omelet, 414
+    pan, dry, 375
+    pie, 170
+    purée of, 243
+    sauce, 197
+    timbale, 414
+
+  Oysters à la Newburg, 414, 485
+    au gratin, Italienne, 407
+    broiled, 412
+      à la Maryland, 412
+      Virginia, 412
+    deviled, 409
+    en brochette, 409
+    frappé, 411
+    fried, 406
+    grilled, 368
+      on half shell, 169
+    on the half shell, 169
+    spiced, 408
+    steamed, 414
+      salt clams or, 266
+    tripe and, 168
+
+
+  P
+
+  Pan à la Suisse, 412
+    à la crouton, 411
+    dry oyster, 411
+
+  Pancake, French, 34
+    how to bake, 32
+
+  Pancakes au fait, 34
+    banana, 228
+    Belgian, 35
+    for two, 33
+    Irish, 35
+    plain, 33
+    potato, 377
+    Swiss onion and potato, 224
+    Yankee, 380
+
+  Paprika dressing, 301
+    potatoes, 472
+
+  Pardue, tomatoes and eggs, 425
+
+  Parfait, chocolate, 399
+    strawberry, 398
+
+  Parisian celery, 303
+    tea, 389
+
+  Parisienne, deviled eggs, 133
+
+  Parker house rolls, 15
+
+  Parsley butter, 225, 471
+    sauce, 197
+
+  Pastry, 86
+    for custard pie, 89
+      two, 368
+    Havana banana, 225
+
+  Patties, sweetbreads, 162
+
+  Pea pudding, 137
+    shore pie, 304
+    souffle, 137
+    soup, 468
+
+  Peach cake, 99
+    crumb pudding, 184
+
+  Peach cup, 393
+    custard pie, 91
+    dumplings, 99
+    ice cream (1 gal.), 394
+    roll, 218
+    shortcake, 96
+
+  Pear bread pudding, 250
+    sauce, 250
+    tarts, 250
+
+  Pears, baked, 250
+    stewed, 252
+
+  Peas, purée of, 136
+
+  Pepper pot, 153
+    English, 446
+
+  Pickled eggs, 132
+    red cabbage, 431
+    tripe, 292, 317
+
+  Pie, apple custard, 95
+    banana custard, 226
+    buttermilk cheese, 381
+    butterscotch, 219
+    chocolate, 218
+    cider jelly, 93
+    Congress, 94
+    custard, 91
+    English ham, 270
+    green apple, country style, 93
+    Guinea hen pot, 254
+    kidney, 329
+    lemon custard, 92
+    Long Island deep-sea, 174
+    mince, 359
+    mock cherry, 216
+    North Carolina peach custard, 92
+    orange cream, 117
+    oyster, 170
+    pea shore, 303
+    peach custard, 91
+    rabbit, 78
+    raisin, 475
+    squash, 140
+    turkey pot, 348
+    Yankee oyster, 409
+    ye olde-tyme pork, 445
+
+  Pies, fried, 444
+    green tomato mince for, 428
+    potato crust for meat pies, 421
+    to cook rhubarb for, 123
+
+  Pig's feet, fried, 274
+
+  Pimento cream sauce, 194
+    dressing, 301
+
+  Pimento sandwiches, 111, 486
+
+  Pineapple mousse, 127
+    sweet potato, 418
+
+  Pineappleade, 390
+
+  Pinwheels, 22
+
+  Plain buns, 19
+    omelet, 279
+    pancakes, 33
+    water icing, 58
+
+  Planked shad, 174
+    squab, 367
+    steak, 320
+
+  Plum pudding (Romany style), 234
+
+  Poached eggs, 279
+    on French toast, 132
+
+  Points for successful baking, 3
+
+  Polaska, sweetbreads, 164
+
+  Polenta à la Naples, 103
+    Italian, 439
+
+  Polish corn dish, 436
+
+  Pone, Carolina corn, 437
+    sweet potato, 358
+
+  Popovers, 47, 329
+
+  Pork, 157
+    boiled, 157
+    fresh country shoulder of, 468
+    roast loin of, 479
+    tenderloin, 319
+
+  Pot, pepper, 153
+    roast beet, Spanish, 339
+      shin beef (English style), 311
+    the  stock, 238
+
+  Potato cakes, 259
+    candied sweet, 417
+    croquettes, 419
+    crust for meat pies, 421
+    cup for salad, 420
+    custards, 420
+    dishes, 259
+    dumplings, 421
+    pancakes, 377*
+    salad, 422
+    souffle, 419
+
+  Potatoes, 258
+    au gratin, 419
+    baked, 421
+    boiled, 260
+    broiled sweet, 416
+    candied sweet, 459
+    French fried sweet, 416
+    grilled, 260
+    hashed-brown, 423
+    Lyonnaise, 472
+    new method for making French fried, 420
+    O'Brien, 260
+    paprika, 472
+    sweet, 415
+    white, 419
+
+  Pot pies, individual lamb, 327
+
+  Poultry, 205
+
+  Pound cake, large, 67
+    small, 67
+    white, 66
+
+  Prepared filling, 351
+
+  Preparing the turkey, 460
+
+  Prune and nut jelly, 121
+    bread, 11
+    Charlotte, 122
+    delicacies, 122
+    salad, 180
+    sauce, 122
+
+  Prunes, baked, 120, 249
+    spiced, 118
+
+  Pudding, banana rice, 188
+    blackberry, 183
+    cabbage, 349
+    caramel, 236
+    chocolate corn starch, 188
+      rice, 234
+    cocoanut, 232
+    corn, 265
+    cottage, 56
+    cream tapioca, 102
+  Pudding, frozen marshmallow, 398
+    fruit, 233
+    honey apple, 212
+      rice, 208
+    lemon, 285
+    marmalade, 184
+    meal, 268
+    orange, 330
+    pea, 137
+    peach crumb, 184
+    pear bread, 250
+    plum (Romany style), 234
+    pumpkin, 237
+    raisin, 236
+    raspberry crumb, 186, 187
+    rhubarb and tapioca, 125
+    rice, 233
+    roast beef Yorkshire, 481
+    sauce, 82
+    snow, 232, 435
+    spinach, 144
+    steamed roly-poly, 101
+    Swedish rice, 110
+    sweet potato (Kentucky style), 417
+    vanilla, 187
+    Welsh cheese, 263
+    West Indies sweet potato, 416
+    Yorkshire, 442
+
+  Puddings, meat, 265
+    plum, to prepare individual, 472
+
+  Puffs, cream, 217
+    rhubarb, 124
+
+  Pumpkin pudding, 237
+
+  Punch, New Year's, 487
+    raspberry, 392
+
+  Pureé, celery, 242
+    of oysters, 243
+    of peas, 136
+    spinach Alsace, 146
+    tomato, 247
+    vegetable, 248
+
+  Pye, ye old-time oyster, 341-342
+
+
+  Q
+
+  Quarters, hind, 308
+
+  Quick breads, 36
+
+  Quince chips, 451
+    jelly, 450
+
+  Quinces, 448
+
+
+  R
+
+  Rabbit, Chelsea, 272
+    fricassee of, 77
+    fried, 78
+    pie, 78
+    Scotch, 375
+    sour, 78
+
+  Rabbits, 77
+
+  Raisin biscuits, 44
+    cake, 343
+    pie, 475
+    pudding, 236
+
+  Ramekins, onions in, 222
+
+  Ravigotte sauce, 167, 200
+    crab, 168
+
+  Rabbit, Welsh, 272
+
+  Ravoli, lamb boiled with, 326
+
+  Raspberry crumb pudding, 186
+    cup custard, 188
+    fruit betty, 185
+    punch, 392
+
+  Rasp rolls, 16
+
+  Real old Vermont oyster soup, 352
+
+  Recipes, 394
+    for twelve persons, 480
+    honey, 208
+    how to prepare, 329
+
+  Relish, Bohemian, 274
+    corn, 483
+    onion, 357
+
+  Rhubarb, 123
+    and raisin conserve, 123
+      tapioca pudding, 125
+    cocktail, 124
+    dumplings, 126
+    fruit sauce, 123
+    gelatine, 125
+    puffs, 124
+    shortcake, 124
+
+  Rice, 106
+    and apple custard, 113
+    balls, Belgian, 110
+    bananas and poached eggs, 228
+    batter cakes, 44
+    boiled salad dressing, 286
+    creole, 109
+    griddle cakes, 30
+    Indian, 108
+    Italian, 109
+    Japanese, 108
+    muffins, 42, 375
+    pudding, 233
+
+  Rich Parker house rolls, 16
+
+  Roast beef Yorkshire pudding, 481
+    chicken, 203
+      (split style), 255
+    duck, 255
+    fresh ham, 319
+    goose, 467
+    loin of pork, 479
+    mutton, 160
+    shoulder of lamb, 322
+      veal, 290
+    tomatoes, 427
+
+  Roasting and baking meats, 155
+
+  Rocks, English, 62
+
+  Roe, broiled shad, 173
+
+  Roll, chicken, 351
+    cranberry, 216, 432
+    jelly, 51
+    meat, 347
+    peach, 218
+
+  Rolls, finger or sandwich, 17
+    luncheon, 16
+    Parker house, 15
+    rasp, 16
+    rich Parker House, 16
+
+  Roly-poly, cherry, 68
+
+  Roman quince marmalade, 450
+
+  Roquefort dressing, 300
+
+  Round, 310
+    steak, 295
+
+  Rumanian fruit cake, 63
+
+  Rump, 309, 310
+    steak, 295
+
+  Rusk, Anise seed, 28
+    or tea biscuits, 18
+    Russian, 26
+
+  Russian dressing, 299
+    rusk, 26
+
+  Rye bread, 10
+
+
+  S
+
+  Saboyon sauce, 81
+
+  Salad, asparagus and celery, 287
+    beet and cabbage, 482
+    cucumber, 131
+    deviled egg, 288
+    dressing, 130
+    cooked, 128
+    egg, 130
+    English water-cress, 285
+    fruit, 131
+    ginger ale, 129
+    jellied potato, 422
+    olive, 189
+    orange, 116
+    potato, 422
+      cup for, 420
+    prune, 120
+    salmon, 132
+    sardine and potato, 335
+    shrimp, 293
+    spinach, 146
+    stuffed tomatoes with chicken, 429
+
+  Sally Lunn, 19, 41
+
+  Salmon a la king, 474
+    chartreuse, 306
+    salad, 132
+    sandwiches, 114
+
+  Salt, 4
+    chowder, 266
+    cod, Vermont, 307
+    pork, baked beans with, 76
+
+  Salted beans, 442
+    corn, 424
+
+  Salting cauliflower, 442
+
+  Sandwiches, bacon and onion, 373
+    century cheese, 461
+    cheese, 136
+      and pepper, 373
+    chicken and green pepper, 252
+    chicken salad, 205
+    country cheese, 135
+    fruit, 461
+    olive, 191
+    pimento, 111, 485
+    salmon, 114
+    sardine, 113
+    tiger-eye, 280
+    toasted cheese, 272, 465
+
+  Sardine and potato salad, 335
+    canape, 473
+    sandwiches, 118
+
+  Sausage, bean, 340
+    cakes, 159
+
+  Sausages, cornmeal, 438
+
+  Sauce, admiral, 194
+    American, 383
+
+       *       *       *       *       *
+
+MRS. SCHLORER'S MAYONNAISE AND OLIVE-NAISE
+
+[Illustration: Delicious Sandwich Filler and Relish
+
+The Salad Dressing De Luxe]
+
+MANUFACTURED BY
+
+THE SCHLORER DELICATESSEN CO. PHILADELPHIA, PA.
+
+       *       *       *       *       *
+
+[Illustration:
+
+  VOGT'S
+  PURE FOOD
+  Ready to Eat
+
+  MEAT SPECIALTIES
+
+  BEST YET
+
+  LIBERTY BRAND
+  HAMS and BACON
+  _AT YOUR_  PROVISION
+
+  Insist on seeing the BRAND
+]
+
+       *       *       *       *       *
+
+  Sauce, apple, my ideal, 114
+    artichoke, Hollandaise, 220
+    banana, 229
+    batardi, 382
+    Bearnaise, 195
+    blackberry, sweet spiced, 81
+    Bohemian, 384
+    brown, 383
+    Canadian, 384
+    caramel, 79
+    celery, 194
+    cheese, 196, 272
+    cherry, 81
+    chili, 438
+    chocolate, 82, 83
+    cider (champagne sauce), 382
+    cream, 384
+      horseradish, 195
+    creole, 198
+    cucumber, 197
+    custard, 79
+    English mustard, 199
+    fish, 231
+    fruit, 79
+      custard, 82
+    herb, 198
+    Hollandaise, 173, 199
+    horseradish, 384
+    lemon, 80
+    Maintenon (for au gratin dishes), 195
+    Mexican chili, 385
+    mint, 199
+    mushroom, 197
+    mustard, 196, 445
+    olive, 191
+    onion, 194
+    orange, 83
+    oyster, 197
+      cocktail, 370
+    parsley, 197
+    pear, 250
+    pimento cream, 194
+    prune, 122
+    pudding, 82
+    ravigotte, 167, 200
+    rhubarb-fruit, 123
+    saboyon, 81
+    supreme, 194
+    sweetened cream, 80
+    tartare, 198, 459
+    tomato, 383, 476
+    to serve with fish (boiled fish), 172
+    vanilla, 80
+    Virginia, 319
+
+  Sauces, 193, 382
+
+  Sauerkraut, 440
+    to can, 441
+
+  Sautéing, 215, 232
+
+  Scallions à l'italienne, 303
+
+  Scalloped corn, 77
+
+  Scones, 45
+    English, delicious, 45
+    Irish, 47
+    Scotch, 46
+
+  Scotch oat bread, 14
+    orange marmalade, 116
+    rabbit, 375
+    scones, 46
+
+  Scrapple, the, 434
+
+  Seasonings, French, 179
+
+  Selection of menus for family of ten persons, 456
+
+  Series of dinners, 404-405
+    menus for one week (breakfasts), 401
+      (luncheon), 402
+
+  Shad, baked, 174
+    planked, 174
+
+  Shake, cream coffee, 391
+
+  Shank, 309
+
+  Shell fish, 165
+
+  Shortcake, 95
+    apricot, 97
+    banana, 96
+    huckleberry, 98
+    old Virginia, 97
+    peach, 96
+    rhubarb, 124
+
+  Shoulder clod, 309
+
+  Shrimp, 294
+    salad, 293
+
+  Sirloin, 310
+    steak, 295
+
+  Sling, currant, 390
+
+  Small fruit cake, 463
+    pound cake, 67
+
+  Snapper, stewed, 294
+    turtle and, 292
+
+  Snow pudding, 232, 435
+
+  Soft chocolate cookies, 70
+    cookies, 60
+    gingerbread, 57
+    shell crabs, 171
+
+  Some soups using the turkey stock, 348
+    suggestive menus, 338
+
+  Souffle, fish, 304
+    macaroni, 106
+    of spinach, 145
+    orange, 117
+    pea, 137
+    potato, 419
+    squash, 139
+
+  Soup, 237
+    bean, 148
+    cabbage, 248
+    celery, 245
+    clear, 241
+      tomato, 472
+    fish, 242, 244
+    French pea, 152
+    fruit, 154
+    herbs, fagot of, 152
+      how to prepare fagot of, 179
+    mock turtle, 150
+    mulligatawny, 151
+    ox tail, 151
+    oyster, real old Vermont, 352
+    pea, 468
+    turkey (Italian), 348
+    vegetable, 240
+
+  Soups, cream, 246
+    fish, 243
+
+  Sour cream cucumber dressing, 284
+    milk gems*, 39
+    rabbit, 78
+
+  Southern spoon bread, 42
+    style cobbler, 68
+
+  Spanish bun, 27, 376
+    kidney stew, 158
+    macaroni, 328
+    omelet, 178, 280
+    pot roast beef, 339
+    steak, 452
+
+  Spiced apples, 112
+    oysters, 408
+    prunes, 118
+
+  Spinach, 143
+    à la bourgeois, 147
+    à la mode, 144
+    balls, 146
+    nests, 145
+    pudding, 144
+    salad, 146
+    (Scotch style), 147
+    souffle of, 145
+    with Hollandaise sauce, 145
+
+  Sponge cake (one egg), 49
+      (three eggs), 50
+      (two egg), 49
+    method, 5
+
+  Squab, planked, 367
+
+  Squash, 138
+    au gratin, 138
+    baked, 140, 206
+    biscuit, 141
+    cakes, 139
+    Italienne, 140
+    pie, 140
+    souffle, 139
+
+  Steak, 295
+    braised rolled flank, 320
+    broiled hamburg, 295
+    planked, 320
+    round, 295
+    rump, 295
+    sirloin, 295
+
+  Spanish, 452
+
+  Steamed oysters, 414
+    roly-poly pudding, 101
+    salt oysters or clams, 266
+
+  Stew, beef, 312
+    dumplings for, 100
+
+  Spanish kidney, 158
+    to prepare a, 244
+
+  Stewed pears, 252
+    snapper, 294
+
+  Sticky cinnamon buns, 20
+
+  St. Nazaire buns, 21
+
+  Stock pot, how to prepare, 147
+    some soups using turkey, 348
+    to make the, 238
+
+  Straight dough Vienna, 9
+
+  Strawberry custard tart, 217
+    ice cream, 395
+    parfait, 398
+
+  String beans, Italian style, 74
+
+  Stuffed pepper mangoes, 443
+    tomatoes with chicken salad, 429
+
+  Suey, chop, 321
+
+  Sugarless candy, 455
+
+  Suggestive Colonial menu, 480
+    menu for family home wedding, 25 persons, 7 o'clock  dinner, 369
+    menus, 465
+
+  Summer drinks, 389
+
+  Sunshine sauce for vegetables, 144
+
+  Supper, 328, 337, 338
+    buffet, 370
+    country, 478
+    for evening affair, 372
+    New Year's, 474
+
+  Supreme sauce, 194
+
+  Swedish rice pudding, 110
+
+  Sweet biscuits, 45
+    doughs, 26
+    potato biscuit, 417
+      cakes (Georgia style), 418
+      cookies, 416
+      croquettes, 415
+      nests, 415
+      pineapple, 418
+      pone, 358
+      pudding (Kentucky style), 417
+    potatoes, 415
+    red pepper marmalade, 440
+    spiced blackberry sauce, 81
+
+  Sweetbread patties, 162
+
+  Sweetbreads, braised, 158
+    polaska, 164
+
+  Sweetened cream sauce, 80
+
+  Swiss butter, 297
+    crumb cake, 53
+    onion and potato pancakes, 224
+
+  Syrup, orange, 115
+    preserve in, 116
+
+
+  T
+
+  Talls, braised ox, 377
+
+  Tamales, chicken, 207
+
+  Tapioca, honey raisin, 210
+
+  Tartare sauce, 198, 459
+    for fried fish, 173
+
+  Tart, strawberry custard, 217
+
+  Tarts, pear, 250
+
+  Tea, how to brew a cup of, 386
+    Parisian, 389
+
+  Temperature, oven, 6
+
+  Tenderloin, pork, 319
+
+  Tennessee turkey hash, 206
+
+  Terrapin, 294
+
+  The batter, 120
+    canapé, 176
+    fore quarters, 308
+    real secret, 87
+    stock pot, 238
+
+  Thousand Islands dressing, 130
+
+  Tiger-eye sandwiches, 280
+
+  Time for roasting meat in gas broiler, 157
+
+  Toast, cinnamon, 406
+    French, poached egg on, 132
+    minced giblets on, 345
+    tomato, 429
+
+  Toasted cheese sandwiches, 372, 465
+
+  To barbecue fish, 432
+    boil fish, 229
+      lobsters, 172
+    broil fish, 231
+      lobster, 172
+
+  To can sauerkraut, 441
+    cook rhubarb for pies, 123
+      turtle and snapper, 293
+      veal, 289
+    dry corn (Lancaster County recipe), 424
+    make a cocktail, 411
+      brioche using bread dough, 25
+      noodles, 105, 204
+      the famous French bread, 10
+        meringue, 90
+        stock, 238
+    melt chocolate for dipping, 454
+    pan broil, 157
+    prepare a stew, 244
+      brains, 290
+      breaded cutlets, 289
+      corn flour, 407
+      fish for frying, 313
+      individual plum puddings, 472
+      loaf, 9
+      macaroni, 256
+      the mushrooms, 372
+    roast loin, 158
+    stuff dates with ginger, 128
+    use fondant for dipping, 455
+
+  Tomato canape, 273
+    cases, omelet in, 141
+    cream of, 247
+    dumplings, 428
+    egg custard, 425
+    fritters, 143, 426
+    marmalade, 439
+    omelet, 425
+    purée, 247
+    sauce, 383, 476
+    toast, 429
+
+  Tomatoes, 425
+    and eggs, pardue, 425
+      string beans, 427
+    au gratin, 426
+    baked, 426
+      Chelsea, 142
+      (cold), 429
+      eggplant and, 427
+    country style, 142
+    roast, 427
+
+  Tom Tiddle gingerbread, 464
+
+  Tongue, cold spice, 316
+
+  Tripe and oysters, 168
+    creole, 292
+    fried in batter, 291
+    pickled, 292, 317
+
+  Try this dressing on plain lettuce, 302
+
+  Tuna fish à la king, 371, 471
+
+  Turkey, 343
+    au gratin, 346
+    croquettes, 346
+    meat biscuits, 345
+    pot pie, 348
+    preparing the, 460
+    soup (Italian), 348
+    stocks, some soups using, 348
+    (terrapin style), 347
+    utilising the leftover, 346
+
+  Turkish coffee, 389
+
+  Turtle and snapper, 292
+    to cook, 293
+
+  Two-layer cake, 54
+
+
+  U
+
+  Utilizing the leftover turkey, 346
+
+
+  V
+
+  Vanilla ice cream, 396
+    pudding, 187
+    sauce, 80
+
+  Veal, 288
+    croquettes, 289
+    roast shoulder of, 290
+    to cook, 289
+
+  Vegetable garnish, 289
+    purée, 248
+    soup, 240
+
+  Vegetables, 72
+    a few pointers about, 136
+    à la jardiniere, 376
+
+  Vermont rhubarb griddle cakes, 125
+
+  Vienna, dough, straight, 9
+
+  Vinaigrette, artichoke, 221
+    asparagus, 286
+
+  Virginia broiled oysters, 412
+    griddle cakes, 341
+    sauce, 319
+    style baked ham, 476
+
+
+  W
+
+  Waffle batter, 37
+
+  Waffles, 35
+
+  Wassail, an English, 477
+
+  Water ice, 397
+    icing, 25
+
+  Weight, diet to reduce, 399
+
+  Welsh cheese pudding, 263
+    rarebit, 272
+
+  West Indies sweet potato pudding, 416
+
+  What these breakfasts eliminate, 402
+
+  Wheat bread, entire, 11
+
+  Whip, fruit, 83
+
+  White fruit cake, 65
+    mountain icing, 59
+    potatoes, 419
+    pound cake, 66
+
+  Whole wheat muffins, 378
+
+  Why dough falls, 2
+
+  Wild game filling, 344
+
+  Winter menu, 338
+
+
+  Y
+
+  Yankee mush, 437
+    oyster pie, 409
+    pancakes, 380
+
+  Yearling, 323
+
+  Yeast, home-made, 8
+
+  Yeast-raised cake, how to make, 23
+
+  Ye Kentucky corn dodgers, 436
+    olde-tyme mincemeat, 363
+      pork pie, 445
+    old-time oyster pye, 341-342
+      Virginia batter bread, 436
+
+  Yesterday's bran bread, 379
+
+  Yorkshire pudding, 442
+
+
+
+
+A TABLE FOR USE OF THE ECONOMICAL HOUSEWIFE
+
+
+CONVERTING DRY MEASURE INTO LBS. AND OZ.
+
+
+  +-----------------------+--------------+-------------+------------+--------+
+  |                       |    1/4 pk.   |    1 qt.    |    1 pk.   |  1 bu. |
+  +-----------------------+--------------+-------------+------------+--------+
+  |Apples                 | 3 lbs.       | 1 lb. 8 oz. | 11-1/4 lbs.| 45 lbs.|
+  +-----------------------+--------------+-------------+------------+--------+
+  |Beans, Lima            | 3 lbs. 8 oz. | 1 lb. 12 oz.| 14 lbs.    | 56 lbs.|
+  +-----------------------+--------------+-------------+------------+--------+
+  |Beans, String          | 1 lb.  8 oz. |       12 oz.|  6 lbs.    | 24 lbs.|
+  +-----------------------+--------------+-------------+------------+--------+
+  |Beans, Wax             | 1 lb.  8 oz. |       12 oz.|  6 lbs.    | 24 lbs.|
+  +-----------------------+--------------+-------------+------------+--------+
+  |Carrots                | 3 lbs. 2 oz. | 1 lb. 9 oz. | 12-1/2 lbs.| 50 lbs.|
+  +-----------------------+--------------+-------------+------------+--------+
+  |Cranberries            | 2 lbs.       | 1 lb. 1 oz. | 10 lbs.    | 40 lbs.|
+  +-----------------------+--------------+-------------+------------+--------+
+  |Kale                   |       12 oz. |       6 oz. |  3 lbs.    | 12 lbs.|
+  +-----------------------+--------------+-------------+------------+--------+
+  |Onions                 | 3 lbs. 9 oz. | 1 lb. 12 oz.| 12-1/2 lbs.| 50 lbs.|
+  +-----------------------+--------------+-------------+------------+--------+
+  |Parsnips               | 3 lbs. 2 oz. | 1 lb. 9 oz. | 12-1/2 lbs.| 50 lbs.|
+  +-----------------------+--------------+-------------+------------+--------+
+  |Peas, dried            | 3 lbs. 12 oz.| 1 lb. 14 oz.| 11-1/4 lbs.| 45 lbs.|
+  +-----------------------+--------------+-------------+------------+--------+
+  |Peas, green, unshelled | 3 lbs. 8 oz. | 1 lb. 12 oz.| 14 lbs.    | 56 lbs.|
+  +-----------------------+--------------+-------------+------------+--------+
+  |Potatoes, Irish        | 3 lbs. 12 oz.| 1 lb. 14 oz.| 15 lbs.    | 60 lbs.|
+  +-----------------------+--------------+-------------+------------+--------+
+  |Potatoes, Sweet        | 3 lbs. 4 oz. | 1 lb. 10 oz.| 13-1/2 lbs.| 54 lbs.|
+  +-----------------------+--------------+-------------+------------+--------+
+  |Tomatoes               | 3 lbs. 12 oz.| 1 lb. 14 oz.| 15 lbs.    | 60 lbs.|
+  +-----------------------+--------------+-------------+------------+--------+
+  |Turnips                |              |             |            |        |
+  +-----------------------+--------------+-------------+------------+--------+
+  |Cherries               | 3 lbs. 8 oz. | 1 lb. 12 oz.| 14 lbs.    | 56 lbs.|
+  +-----------------------+--------------+-------------+------------+--------+
+  |Peanuts                | 1 lb.  6 oz. |       10 oz.|  5-1/2 lbs.| 22 lbs.|
+  +-----------------------+--------------+-------------+------------+--------+
+
+The law provides that apples, cucumbers, cabbage, pears, peaches may
+be sold by numerical count.
+
+
+BOILING
+
+
+  +------------------------------------++--------------------------------+
+  |              MEATS                 ||           VEGETABLES           |
+  +------------------------------------++--------------------------------+
+  |                            Time    ||                       Time     |
+  +------------------------------------++--------------------------------+
+  |Mutton      |per pound, 20 minutes. || Potatoes         |20 to 30 min.|
+  +------------+-----------------------++------------------+-------------+
+  |Corned Beef |  "    "   30    "     || Asparagus        |20 to 25  "  |
+  +------------+-----------------------++------------------+-------------+
+  |Ham         |  "    "   20    "     || Peas             |15 to 20  "  |
+  +------------+-----------------------++------------------+-------------+
+  |Turkey      |  "    "   25    "     || String Beans     |20 to 30  "  |
+  +------------+-----------------------++------------------+-------------+
+  |Chicken     |  "    "   20    "     || Lima Beans       |30 to 40  "  |
+  +------------+-----------------------++------------------+-------------+
+  |Fowl        |  "    "   20    "     || Spinach          |15 to 20  "  |
+  +------------+-----------------------++------------------+-------------+
+  |Tripe       |  "    "   40    "     || Turnips          |30 minutes.  |
+  +------------+-----------------------++------------------+-------------+
+                                       || Beets            |1 hour.      |
+  +------------------------------------++------------------+-------------+
+  |               FISH                 || Cabbage          |20 minutes.  |
+  +------------------------------------++------------------+-------------+
+  |                              Time  || Cauliflower      |20      "    |
+  +------------+-----------------------++------------------+-------------+
+  |Codfish     |  "    "  15 to 18 min.|| Brussels Sprouts |25      "    |
+  +------------+-----------------------++------------------+-------------+
+  |Halibut     |  "    "  15 to 18 min.|| Onions           |30      "    |
+  +------------+-----------------------++------------------+-------------+
+  |Bluefish    |  "    "  15 to 18 min.|| Green Corn       |20      "    |
+  +------------+-----------------------++------------------+-------------+
+  |Lobster     |  "    "  30 to 40 min.|| Rice             |20      "    |
+  +------------------------------------++------------------+-------------+
+
+
+
+
+BAKING
+
+  +-----------------------------------------------------+
+  |                          MEATS                      |
+  +------------------------------------------------------
+  |                            |           Time         |
+  +----------------------------+------------------------+
+  | Beef, ribs, rare           |  per pound, 15 minutes.|
+  +----------------------------+------------------------+
+  | Beef, ribs, well done      |   "    "    20     "   |
+  +----------------------------+------------------------+
+  | Round of Beef              |   "    "    20     "   |
+  +----------------------------+------------------------+
+  | Mutton, leg, rare          |   "    "    18     "   |
+  +----------------------------+------------------------+
+  | Mutton, leg, well done     |   "    "   20      "   |
+  +----------------------------+------------------------+
+  | Mutton, loin, rare         |   "    "    15     "   |
+  +----------------------------+------------------------+
+  | Lamb, well done            |   "    "    20     "   |
+  +----------------------------+------------------------+
+  | Veal, well done            |   "    "    25     "   |
+  +----------------------------+------------------------+
+  | Pork, well done            |   "    "    25     "   |
+  +----------------------------+------------------------+
+  | Chicken                    |   "    "    20     "   |
+  +----------------------------+------------------------+
+  | Goose                      |   "    "    25     "   |
+  +----------------------------+------------------------+
+  | Fillet, hot oven           |          45 minutes.   |
+  +----------------------------+------------------------+
+  | Braised Meats              |       1-1/2 hours.     |
+  +----------------------------+------------------------+
+  | Turkey, 8 pounds           |           2 hours      |
+  +----------------------------+------------------------+
+  | Birds, small, hot oven     |       15 to 20 min.    |
+  +----------------------------+------------------------+
+  | Ducks, tame                |            1 hour.     |
+  +----------------------------+------------------------+
+  | Ducks, wild, very hot oven |         25 minutes.    |
+  +----------------------------+------------------------+
+  |                                                     |
+  |                          FISH                       |
+  +----------------------------+------------------------+
+  | Large Fish                 |     1 hour, about      |
+  +----------------------------+------------------------+
+  | Small Fish                 |     20 to 30 mins.     |
+  +----------------------------+------------------------+
+
+
+BROILING
+
+  +-------------------------------------------+
+  |                                Time       |
+  +-------------------------------------------+
+  | Steak, 1 inch thick      |  8 to 10 min.  |
+  +--------------------------+----------------+
+  | Steak, 1-1/2 inch thick  | 10 to 15  "    |
+  +--------------------------+----------------+
+  | Mutton Chops, French     |  8 minutes.    |
+  +--------------------------+----------------+
+  | Mutton Chops, English    | 10    "        |
+  +--------------------------+----------------+
+  | Spring Chicken           | 20    "        |
+  +--------------------------+----------------+
+  | Quail                    |  8 to 10 min.  |
+  +--------------------------+----------------+
+  | Grouse                   | 15 minutes.    |
+  +--------------------------+----------------+
+  | Squabs                   | 10 to 15 min.  |
+  +--------------------------+----------------+
+  | Shad, Bluefish, Trout    | 15 to 25  "    |
+  +--------------------------+----------------+
+  | Small Fish               |  5 to l0  "    |
+  +--------------------------+----------------+
+
+
+WEIGHTS AND MEASURES
+
+  4 gills    = 1  pint.
+  2 pints    = 1  quart.
+  4 quarts   = 1  gallon.
+  16 ounces  = 1  pound.
+
+  1/2 kitchen cupful  = 1 gill.
+  1   kitchen cupful  = 1/2 pint or 2 gills.
+  4   kitchen cupfuls = 1 quart.
+
+  2     cupfuls of granulated sugar } = 1 pound
+  2-1/2 cupfuls of powdered sugar  }
+  1 tablespoonful of sugar = 1/2 oz.
+  1 tablespoonful of butter =
+  Butter size of an egg = 2 oz.
+  1 cupful of butter = 1/2 pound.
+  4 cupfuls of flour } = pound
+  1 quart            }
+  16 tablespoonfuls of dry material = 1 cupful.
+  16 tablespoonfuls of liquid = 1 cupful.
+
+
+PROPORTIONS
+
+  5 to 8 eggs to 1 quart of milk for custards.
+  3 to 4 eggs to 1 pint of milk for custards.
+  1/2 teaspoonful of salt to 1 quart of milk for custards.
+  1 teaspoonful of vanilla to 1 quart of milk for custards.
+  2 ounces of gelatine to 1-3/4 quarts of liquid.
+  8 level tablespoonfuls of cornstarch to 1 quart of milk.
+  8 level teaspoonfuls of baking-powder to 1 quart of flour.
+  2 teaspoonfuls of baking-powder to 1 cupful of flour.
+
+       *       *       *       *       *
+
+[Illustration: NOVELTY FORTUNE COMBINATION RANGES]
+
+
+[Illustration: Range shown is Novelty Fortune E 318
+
+Spacious Broiling Oven, White Enamel Pan with Rack. White Enamel
+Splasher. Spacious Cooking Top. Pouch feed for Coaling fire without
+removing lids. Duplex Grates. Deep Ash Pit. Large Gas Oven. Front
+Oven Burner. Large Gas Cooking Top. Burners operate from front of
+range. Full 18" coal oven. Drop oven doors enamel trimmed. Nickelled
+Brackets. Beautiful--Sturdy--Efficient.]
+
+
+A POOR RANGE WILL SPOIL THE BEST COOK
+
+You are not always to blame when a roast goes bad in the oven--when a
+cake falls in the centre--the fault may be with your gas range--your
+oven does not heat uniformly or you have to use too much gas to get
+the results you are after.
+
+The Fortune gas range was designed to help you cook. The Fortune is
+not merely our conception of what a good gas range should be.
+
+The Fortune gas range is, on the other hand, the result of exhaustive
+scientific study--stands today without a peer. The Flex-o-tuf
+iron used in its construction insures long life and continued good
+service--you can depend upon it. You know that it does not waste fuel,
+and because domestic science teachers and lecturers have endorsed it,
+that it is the one and most practical range for you.
+
+_Send for descriptive circulars._
+
+
+ABRAM COX STOVE COMPANY
+
+AMERICAN AND DAUPHIN STS., PHILADELPHIA, PA.
+
+_Makers of Novelty Hot Water, Steam and Vapor Systems. Warm Air Pipe
+and Pipeless Furnaces. Coal and Combination Ranges. Laundry Stoves,
+Hot Water Supply Boilers. Fortune Gas Range and Gas Water Heaters._
+
+
+
+
+
+End of Project Gutenberg's Mrs. Wilson's Cook Book, by Mary A. Wilson
+
+*** END OF THIS PROJECT GUTENBERG EBOOK MRS. WILSON'S COOK BOOK ***
+
+***** This file should be named 17438-8.txt or 17438-8.zip *****
+This and all associated files of various formats will be found in:
+        http://www.gutenberg.org/1/7/4/3/17438/
+
+Produced by Bethanne M. Simms, William Flis, and the Online
+Distributed Proofreading Team at http://www.pgdp.net
+
+
+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
+http://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 http://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
+http://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 http://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 http://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: http://pglaf.org/donate
+
+
+Section 5.  General Information About Project Gutenberg-tm electronic
+works.
+
+Professor Michael S. Hart is 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.
+
+
+Most people start at our Web site which has the main PG search facility:
+
+     http://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.
diff --git a/17438-8.zip b/17438-8.zip
new file mode 100644
index 0000000..a36a37d
--- /dev/null
+++ b/17438-8.zip
diff --git a/17438-h.zip b/17438-h.zip
new file mode 100644
index 0000000..a0f058e
--- /dev/null
+++ b/17438-h.zip
diff --git a/17438-h/17438-h.htm b/17438-h/17438-h.htm
new file mode 100644
index 0000000..567e95f
--- /dev/null
+++ b/17438-h/17438-h.htm
@@ -0,0 +1,27052 @@
+<!DOCTYPE html PUBLIC "-//W3C//DTD XHTML 1.0 Transitional//EN"
+    "http://www.w3.org/TR/xhtml1/DTD/xhtml1-transitional.dtd">
+
+<html xmlns="http://www.w3.org/1999/xhtml">
+<head>
+  <meta http-equiv="Content-Type" content="text/html; charset=iso-8859-1" />
+
+  <title>Mrs. Wilson's Cook Book.</title>
+
+  <style type="text/css">
+  <!--
+  body                 {margin-left: 10%; margin-right: 10%;}
+  p                    {text-align: justify;}
+  blockquote           {text-align: justify;}
+  h1,h2,h3,h4          {text-align: center;}
+  h5,h6                {text-align: left;}
+  pre                  {font-size: 0.7em;}
+  .sc                  {font-variant: small-caps;}
+
+  hr                   {text-align: center; width: 50%;}
+  html>body hr         {margin-right: 25%; margin-left: 25%; width: 50%;}
+  hr.full              {width: 100%;}
+  html>body hr.full    {margin-right: 0%; margin-left: 0%; width: 100%;}
+  hr.short             {text-align: center; width: 20%;}
+  html>body hr.short   {margin-right: 40%; margin-left: 40%; width: 20%;}
+
+  .menu                {margin-left: auto; margin-right: auto; text-align: center;
+     border-collapse: separate; border-spacing: 20pt 0pt;}
+
+  span.pagenum
+  {position: absolute; left: 1%; right: 91%; font-size: 8pt; text-indent: 0;}
+
+  .poem
+  {margin-left:10%; margin-right:10%; margin-bottom: 1em; text-align: left;}
+  .poem .stanza        {margin: 1em 0em 1em 0em;}
+  .poem p              {margin: 0; padding-left: 3em; text-indent: -3em;}
+  .poem p.i2           {margin-left: 1em;}
+  .poem p.i4           {margin-left: 2em;}
+  .poem p.i6           {margin-left: 3em;}
+
+  .figure, .figcenter, .figright, .figleft
+  {padding: 1em; margin: 0; text-align: center; font-size: 0.8em;}
+  .figure img, .figcenter img, .figright img, .figleft img
+                       {border: none;}
+  .figure p, .figcenter p, .figright p, .figleft p
+                       {margin: 0; text-indent: 1em;}
+  .figcenter           {margin: auto;}
+  .figright            {float: right;}
+  .figleft             {float: left;}
+
+  div.trans-note {border-style: solid; border-width: 1px;
+      margin: 2em 15%; padding: 1em; text-align: center;}
+  -->
+  </style>
+</head>
+<body>
+
+
+<pre>
+
+The Project Gutenberg EBook of Mrs. Wilson's Cook Book, by Mary A. Wilson
+
+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: Mrs. Wilson's Cook Book
+       Numerous New Recipes Based on Present Economic Conditions
+
+Author: Mary A. Wilson
+
+Release Date: January 1, 2006 [EBook #17438]
+
+Language: English
+
+Character set encoding: ISO-8859-1
+
+*** START OF THIS PROJECT GUTENBERG EBOOK MRS. WILSON'S COOK BOOK ***
+
+
+
+
+Produced by Bethanne M. Simms, William Flis, and the Online
+Distributed Proofreading Team at http://www.pgdp.net
+
+
+
+
+
+
+</pre>
+
+    <div class="trans-note">
+<p>Transcriber's Note: The measure of one-half cup of nutmeg
+in the recipe for Caramel Pudding on p. 236 is undoubtedly an error.
+One-half teaspoon would likely seem the correct amount.</p>
+    </div>
+
+
+<h1>MRS. WILSON'S COOK BOOK</h1>
+
+<h3>NUMEROUS NEW RECIPES BASED ON PRESENT ECONOMIC CONDITIONS</h3>
+
+
+<h4>BY</h4>
+
+<h2>MRS. MARY A. WILSON</h2>
+
+<h4>(MRS. WILSON'S COOKING SCHOOL, PHILADELPHIA)</h4>
+
+
+<h4>FORMERLY QUEEN VICTORIA'S CUISINIERE AND
+INSTRUCTOR DOMESTIC SCIENCE, UNIVERSITY OF
+VIRGINIA SUMMER SCHOOL, CHARLOTTEVILLE, VIRGINIA</h4>
+
+
+<h4>INSTRUCTOR OF COOKING FOR THE U.S. NAVY</h4>
+
+
+<h4>THIRD PRINTING</h4>
+
+
+<h4>PHILADELPHIA AND LONDON<br />
+J.B. LIPPINCOTT COMPANY</h4>
+<span class="pagenum"><a name="pageii" id="pageii"></a>[pg ii]</span>
+
+
+
+
+<div class="figcenter" style="width:80%;"><a href="images/3.png"><img width="100%" src="images/3.png" alt="MRS. M.A. WILSON IN HER OWN WELL-EQUIPPED KITCHEN" /></a>MRS. M.A. WILSON IN HER OWN WELL-EQUIPPED KITCHEN</div>
+
+
+
+
+<center>COPYRIGHT, 1920, BY J.B. LIPPINCOTT COMPANY</center>
+
+
+<center>PRINTED BY J.B. LIPPINCOTT COMPANY<br />
+AT THE WASHINGTON SQUARE PRESS<br />
+PHILADELPHIA, U.S.A.</center>
+<span class="pagenum"><a name="pageiii" id="pageiii"></a>[pg iii]</span>
+
+
+
+
+<h4>TO<br />
+MY FAMILY FOR THEIR UNTIRING<br />
+EFFORTS IN BEHALF OF THIS BOOK</h4>
+<span class="pagenum"><a name="pagev" id="pagev"></a>[pg v]</span>
+
+
+
+
+<h3>PREFACE</h3>
+
+
+<p>The influence of well-cooked, palatable food upon the health
+and general well-being of the family is as certain as that of
+changes of temperature and more serious in its consequences for lasting good or ill.</p>
+
+<p>The sage old saying "Tell me what you eat and I will tell you
+what you are" is as full of the "pith o' sense" to-day as in ye days
+of long ago, for food either makes us physically fit and fully
+efficient, or miserable failures with physical complications that
+keep us constantly in the physician's hands.</p>
+
+<p>The vital essences of that which we prepare for eating are
+"medicinal messengers" bearing light to the eye, vigor to the limb,
+beauty to the cheek and alertness to the brain, as vitamines, or
+distorted in the misdirected process are the harsh heralds of pain
+and debility to the human system. How great then is the influence
+of the one who prepares it!</p>
+
+<p>Influence, according to astrology, was "a power or virtue
+flowing from the planets upon men and things," but from the
+kitchen, as a sun and heat centre, there truly flows a planetary
+influence that makes or mars us.</p>
+
+<p>Scientific cooking means the elimination of waste, the preservation
+of edible resources and conservation of their potential energy
+through the preparation of attractive, vitalizing food with minimum
+cost and labor, thus providing in wide, deep measure, for
+harmony, personal comfort and domestic peace.</p>
+<span class="pagenum"><a name="pagevi" id="pagevi"></a>[pg vi]</span>
+
+<p>The preface of a book is too often a flat, spiritless excuse for
+offering it to the public instead of being a hearty announcement
+in welcome terms of the arrival of a much-desired provision for a
+real need, so I will come to the essential point at once by saying
+that gathered here, in these pages, are my best recipes, truly "tried
+in the fire," the actual working results of many years' teaching
+and lecturing, brought "up to the minute" in the interests of that
+exacting domestic economy now, as rarely before, imperative in its demands.</p>
+
+<p>It will also be noted that the heavy cook-book style is not
+used here but the recipes are presented as if housewife and author
+were conversing upon the dish in question, and to her I will say:
+economical, palatable food is within your reach if you will discard
+the ideas and methods of long ago. Remember, you would not
+prefer to ride in a horse car, as a means of conveyance, so why
+use the recipes of those days?</p>
+
+<p>The capable housewife, whose busy hands bake bread, cake
+and pastry, spreads forth to the community an influence that is
+priceless, a largesse not of festal day, holy day, or holiday, but
+thrice daily, wholesome and welcome as spring's first sunbeam
+and precious to every home so blessed, ever growing and radiating.
+May this book help in that growth and a greater radiation!</p>
+
+<p class="author"><span class="sc">The Author</span></p>
+<span class="pagenum"><a name="page1" id="page1"></a>[pg 1]</span>
+
+<hr />
+
+
+<h2>MRS. WILSON'S COOK BOOK</h2>
+
+
+<p>Bread, the staff of life, must be palatable and good if we
+are to be satisfied with it when we eat.</p>
+
+<p>Can you think of anything that will spoil a meal more
+quickly than poor, over moist, doughy or heavy bread?</p>
+
+<p>Bread may truly be called the staff of life, as it will maintain
+life longer than any other single food.</p>
+
+<p>Yet many women think bread-making is a simple task; that
+the ingredients can be thrown together helter-skelter and good
+results obtained; or that any kind of flour will make good
+bread. This is a great mistake. To make good palatable
+bread it requires good materials, a reasonable amount of care
+and attention. But first of all must come the knowledge of the flour.</p>
+
+<p>A good blend of hard winter flour is necessary and it can
+easily be tested by pressing a small quantity of it in the hand;
+if the flour is good, it will retain the shape of the hand. Graham
+or whole wheat flour and rye flours can be used for variety
+and to advantage in making bread.</p>
+
+<p>Other cereal flours do not contain gluten to allow them
+to be used alone for making the yeast-raised breads. Keep
+this in mind and thus prevent failures. The yeast is a single-cell
+plant and must be given the proper temperature, moisture
+and food for its successful growth. When this is supplied, each
+little cell multiples a thousand times, thus pushing and stretching
+the dough. This makes it rise or become light.</p>
+<span class="pagenum"><a name="page2" id="page2"></a>[pg 2]</span>
+
+
+<h5>WHY DOUGH FALLS</h5>
+
+<p>When the yeast cells have absorbed or consumed all the
+food that they can obtain from the sugar, flour, etc., the dough
+will recede or fall. Now, if the dough is carefully handled at a
+given time, this will not take place, and so for this reason the
+dough is permitted to stand only for a given length of time
+before it is worked and then placed in the pans.</p>
+
+<p>Few utensils will be required for making bread, but they
+must be scrupulously clean, if the bread is to have a good
+flavor. Potatoes and other cooked cereals may be used with
+good results. Compressed yeast will give the best results, and
+either the sponge or straight dough method may be used.</p>
+
+<p>Bread made by the sponge method will require a longer
+time to make than the bread that is made by the straight dough
+method. Sponge dough consists of setting the sponge and letting
+it rise until it drops back, usually in two and one-half
+hours, and then adding sufficient flour to make a dough that can easily be handled.</p>
+
+<p>The straight dough method consists of making a dough at
+the start. To make bread successfully, do not set the dough
+over the range, do not set it on the radiators and do not place
+it where it will be in a draft, to rise. Cold chills the dough and
+retards the yeast. Yeast grows successfully only in a warm
+moist temperature from 80 to 85 degrees Fahrenheit.</p>
+
+
+<h5>DOUGH BOX</h5>
+
+<p>I would like to tell the housewife about a dough box that I
+have found to work very successfully. The baker's success in
+making bread is founded on the fact that he can regulate the
+temperature of his shop and thus prevent drafts from chilling
+the dough. This box is just an ordinary cracker box with the
+lid hinged on it. It is then lined with thick asbestos paper on
+the inside and then covered with oilcloth on the outside. The
+<span class="pagenum"><a name="page3" id="page3"></a>[pg 3]</span>
+bowl with the dough is then placed in the box to retain its temperature
+and to be free from drafts while it rises. In cold
+weather this box can be heated by placing a warm iron in it
+when starting to mix the dough, and then removing the iron
+before placing the dough in the box. This box will easily pay
+for the time and cost in a few weeks, and then, too, it will prevent failure.</p>
+
+<p>Now to get the proper temperature&mdash;always use a thermometer.
+Remember that you cannot successfully gauge the
+correct temperature of liquids that are used for making bread
+by testing with the finger or by testing them from the spoon.
+Any plain thermometer that can be found in the house will do
+for this work. Scrub it with soda and water to remove the paint.
+Remember, in cold weather to heat the mixing bowl. See that
+the flour is not lower than 65 degrees Fahrenheit.</p>
+
+<p>All water or half water and milk may be used in making
+bread. When the milk is used it must be scalded and then
+allowed to cool. Evaporated or condensed milk does not
+require scalding. Simply add the hot water to acquire the proper temperature.</p>
+
+
+<h5>POINTS THAT WILL MAKE FOR SUCCESSFUL BAKING</h5>
+
+<p>Earthen mixing bowls or clean cedar pails make the best
+utensils to set the bread dough in. These utensils will retain the
+heat and are easy to clean, and when they are closely covered,
+prevent a hard crust from forming on the dough.</p>
+
+<p>Do not fail to give the dough plenty of proof&mdash;that is, let it
+rise for a sufficient length of time as given in the recipes.</p>
+
+<p>Use a good grade of blended flour.</p>
+
+<p>Use the ball of the hand, near the wrist, to knead and work
+the dough. Kneading is most important and should be thoroughly
+done. Do not be afraid of hurting the dough; you can
+<span class="pagenum"><a name="page4" id="page4"></a>[pg 4]</span>
+handle it as roughly as you like. Heavy, active kneading distributes
+the yeast organisms and develops the elasticity of the
+gluten and gives body and strength to the dough.</p>
+
+<p>Now, a word about the baking. Bread is baked to kill the
+fermentation and to hold the glutinous walls of the dough in
+place and to cook the starch and thus make it palatable and easy to digest.</p>
+
+<p>An oven 350 degrees Fahrenheit is necessary. Do not have
+it any hotter than this. Too much heat browns the loaf before
+it has time to bake in the centre.</p>
+
+
+<h5>SALT</h5>
+
+<p>Salt controls the action of the yeast. It also retards or
+delays the proper fermentation if too large an amount of it is
+used. Then again, if not enough salt is added to the mix, the
+yeast becomes too active and thus produces an overlight loaf of
+bread. One ounce of salt to each quart of liquid in summer,
+and three-fourths of an ounce in winter will give the best
+results to the home baker.</p>
+
+
+<h5>BAKING THE BREAD</h5>
+
+<p>Now turn on a moulding board and cut into five parts or
+loaves. Allow about nineteen ounces to each loaf. Take the
+dough up between the hands and work into a round ball. Place
+on the moulding board and cover for ten minutes. Now with
+the palm of the hand flatten out the dough and then fold halfway
+over, pounding well with the hand. Now, take the dough
+between the hands and stretch out, knocking it against the
+moulding board, fold in the ends and shape into loaves. Place in
+well-greased pans and brush the top of each loaf with shortening.
+Cover and let raise for 45 minutes. Bake in a hot oven
+for 45 minutes and brush with shortening when removing from
+the oven. Let cool and then the bread is ready to use.</p>
+<span class="pagenum"><a name="page5" id="page5"></a>[pg 5]</span>
+
+
+<h5>SPONGE METHOD</h5>
+
+<p>Generally speaking, the sponge method produces a lighter
+and whiter loaf than the bread made by the straight dough
+method. Bread made by the straight dough method has the
+advantage over bread made by the sponge method in flavor,
+texture and keeping qualities.</p>
+
+
+<h5>SPONGE METHOD</h5>
+
+<div class="poem">  <div class="stanza">
+<p>One quart of water or half water and half milk, 80 degrees Fahrenheit,</p>
+<p>Two yeast cakes,</p>
+<p>Two and one-half quarts or two and one-half pounds of flour,</p>
+<p>One ounce of sugar.</p>
+  </div>  </div>
+
+<p>Dissolve the sugar and yeast in the water and add the flour.
+Beat to thoroughly blend and then set aside to raise for three hours, then add</p>
+
+<div class="poem">  <div class="stanza">
+<p>One ounce of salt,</p>
+<p>One and one-half ounces of shortening,</p>
+<p>One and one-half quarts or one and one-half pounds of flour.</p>
+  </div>  </div>
+
+<p>Work to a smooth elastic dough. This takes usually about
+ten minutes, after the flour is worked into the dough. Place
+in a greased bowl and then turn over the dough to coat with
+shortening. This prevents a crust from forming on the dough.
+Set aside to raise for two hours and then pull the sides down
+to the centre of the dough and punch down. Turn the dough
+over and let raise for one and one-quarter hours.</p>
+
+
+<h5>THE CARE OF THE BREAD AFTER BAKING</h5>
+
+<p>The jar, crock or box in which the bread is kept should be
+scrupulously clean. It should be scalded and aired one day
+every week in winter and three times weekly during the spring,
+summer and early fall. Keep the fact in mind that the bread
+<span class="pagenum"><a name="page6" id="page6"></a>[pg 6]</span>
+kept in a poorly ventilated box will mould and spoil and thus be unfit for food.</p>
+
+<p>Place the freshly baked bread on a wire rack to thoroughly
+cool before storing. Do not put old bread in the box with the
+new baking. Plan to use the stale bread for toast, dressings,
+bread and cabinet puddings, croutons and crumbs.</p>
+
+
+<h5>THE FOOD VALUE OF BREAD</h5>
+
+<p>Wheat contains the sixteen needed elements for nutrition,
+and when made into palatable bread, it forms about 40 per cent.
+of our total food requirements. Stale bread digests much easier
+than fresh bread for the reason that when thoroughly masticated
+in the mouth the saliva acts directly upon the starchy content.
+Fresh bread, unless thoroughly chewed, so that it may be well
+broken up, becomes a hard, pasty ball in the stomach, which
+requires that organ to manufacture the additional gastric juices
+to break up this dough ball.</p>
+
+<p>Bread from one to three days old easily digests. Graham
+and whole wheat breads contain a larger percentage of nutriment
+than the white breads.</p>
+
+
+<h5>OVEN TEMPERATURE</h5>
+
+<p>Many housewives feel that it is impossible to secure accurate
+results in baking in the gas range; this is due to the fact that
+few women really understand the principle of baking with gas.</p>
+
+<p>To secure a slow oven, light both burners and let them burn
+for five minutes; then turn both of them down low, turning
+the handle that controls the flow of gas two-thirds off. This
+will maintain a steady even heat. A slow oven requires 250
+to 275 degrees Fahrenheit of heat. A moderate oven is 350
+to 375 degrees Fahrenheit of heat. It can be obtained by burning
+both burners of gas range for eight minutes and then turning
+them down one-half to maintain this heat.</p>
+<span class="pagenum"><a name="page7" id="page7"></a>[pg 7]</span>
+
+<p>A hot oven requires 425 to 450 degrees Fahrenheit and will
+need to have the burners burning twelve minutes and then turned off one-quarter.</p>
+
+<p>This heat is intense and entirely too hot for breads, pastries
+and cakes. Meats require this heat for one-half of the length
+of time in the period of cooking. This heat is also necessary
+for broiling, grilling, etc.</p>
+
+<p>Now, also try to utilize the full oven space when baking
+by cooking two or more dishes at the same time. Vegetables
+may be placed in casseroles or earthen dishes or even ordinary
+saucepans; cover them closely and cook in the oven until tender.
+This will not injure other foods baking in the oven.</p>
+
+<p>Do not place breads, cakes and pastries upon the top shelf;
+rather, place them on the lower shelf and cook in moderate
+oven. Do you know that there are still among us women who
+firmly believe that placing other foods to cook in oven with cake
+will surely spoil it? This is a mistake; utilize every bit of oven space.</p>
+
+<p>An oven thermometer soon pays for itself. Pay strict attention
+to heating the oven; if the oven is too hot, the heat is
+wasted, while it cools sufficiently. This wastes gas. When
+food is first placed in the oven, keep oven door closed for first
+ten minutes and then open when necessary.</p>
+
+<p>Placing food in oven will materially reduce the heat. Do not
+try to increase the heat; just as soon as the mixture acquires
+the heat, the baking will begin in the usual manner and the dish
+will be ready to remove from oven in given time.</p>
+
+<p>Never keep the oven waiting for the food; rather let food
+remain in cool place while oven is heating.</p>
+
+<p>Before mixing materials select the pans that will best fit the
+oven. This does not mean that you must discard your present
+equipment. It means that you should place in groups such pans
+that entirely fill oven space without crowding. Keep this fact
+in mind when purchasing new utensils.</p>
+<span class="pagenum"><a name="page8" id="page8"></a>[pg 8]</span>
+
+<p>The best and whitest rye flour is milled from the centre of
+the grains in a manner similar to wheat flour. When only the
+bran is removed from the milling, we have the darker flour,
+carrying a heavy pronounced flavor. The rye meal is used
+for making pumpernickel, a Swiss and Swedish rye flour bread.</p>
+
+
+<h5>HOME-MADE YEAST</h5>
+
+<p>Wash four potatoes and then cut in slices, without peeling,
+and place in saucepan, and add three pints of water. Cook until
+the potatoes are soft and then add</p>
+
+<div class="poem">  <div class="stanza">
+<p>One-half cupful of hops.</p>
+  </div>  </div>
+
+<p>Cook slowly for one-half hour. Rub the mixture through a
+fine sieve and then pour hot mixture on</p>
+
+<div class="poem">  <div class="stanza">
+<p>One and one-half cupfuls of flour,</p>
+<p>One tablespoonful of salt,</p>
+<p>One-quarter cupful of brown sugar.</p>
+  </div>  </div>
+
+<p>Stir until well mixed, beating free from lumps. Cool to 80
+degrees Fahrenheit. Now add</p>
+
+<div class="poem">  <div class="stanza">
+<p>One yeast cake dissolved in one cupful of water, 80 degrees Fahrenheit</p>
+  </div>  </div>
+
+<p>Stir well to mix and then let ferment in a warm place for ten
+hours. Now pour into jar or crock and store in a cool place.</p>
+
+
+<h5>TO USE</h5>
+
+<p>Use one and one-half cups of this mixture in place of the
+yeast cake. Always stir well before using and take care that
+the mixture does not freeze. This potato ferment must be made
+fresh every eighteen days in winter and every twelve days in summer.</p>
+<span class="pagenum"><a name="page9" id="page9"></a>[pg 9]</span>
+
+
+<h5>STRAIGHT DOUGH VIENNA</h5>
+
+<div class="poem">  <div class="stanza">
+<p>One quart of water or milk,</p>
+<p>One ounce of salt,</p>
+<p>One ounce of sugar.</p>
+  </div>  </div>
+
+<p>Stir well to thoroughly dissolve, and then add</p>
+
+<div class="poem">  <div class="stanza">
+<p>Two yeast cakes,</p>
+<p>Four quarts of flour,</p>
+<p>One and one-half ounces of shortening.</p>
+  </div>  </div>
+
+<p>Work to a smooth dough and then knead for ten minutes.
+Then place in a well-greased bowl, turning the dough over
+to thoroughly coat. This prevents a crust from forming on the dough.</p>
+
+<p>Cover the bowl and set aside to raise for three and one-half
+hours. Now lay over the dough by pulling in toward the centre,
+the sides and ends of the dough until it forms a compact mass.
+Turn over the dough, cover and let rise for one hour. Now
+place on the moulding board and proceed to form into loaves,
+using the same method as in the sponge dough.</p>
+
+
+<h5>TO PREPARE LOAF</h5>
+
+<p>When the dough is ready to mould into loaves, proceed; using
+method as given in sponge dough, finally rolling the loaf on
+the moulding board, making it pointed at the ends. Now place
+a clean cloth in a deep baking pan and sprinkle the cloth with
+cornmeal. Place the loaf of dough on the cloth and sprinkle
+it lightly with cornmeal. Now lift the cloth up close to the
+dough, making a cloth partition between each loaf.</p>
+
+<p>Let the dough rise, about 45 minutes, and when ready to
+bake, lift dough carefully from the cloth and lay on a baking
+sheet and gash slightly with a sharp knife. Wash with an egg
+and water, wash and back forty-five minutes in a hot oven, adding
+a small saucepan of boiling water to provide steam to keep
+the loaf moist while baking.</p>
+
+<p>One-half of above recipes for small family.</p>
+<span class="pagenum"><a name="page10" id="page10"></a>[pg 10]</span>
+
+
+<h5>TO MAKE THE FAMOUS FRENCH BREAD</h5>
+
+<p>Pare and cut in slices two medium-sized potatoes. Cook
+until very soft in three cups of water. When cooked rub through
+a sieve and cool. There must be two cups of this mixture.
+When the mixture is about 80 degrees Fahrenheit, pour in the mixing bowl and add</p>
+
+<div class="poem">  <div class="stanza">
+<p>One yeast cake crumbled in,</p>
+<p>One-half ounce of shortening (1 tablespoon),</p>
+<p>One ounce of sugar (2 tablespoons),</p>
+<p>Three-fourths ounce of salt (2 teaspoons).</p>
+  </div>  </div>
+
+<p>Stir to thoroughly dissolve and then add eight cups of flour.
+Work to a dough and then proceed as in the straight dough
+method. When the dough is ready for the pans, cut or divide
+into six pieces and mould into loaves, three inches thick and
+twelve inches long, and set to rise like the Vienna bread, then
+bake, using the same method.</p>
+
+
+<h5>RYE BREAD</h5>
+
+<div class="poem">  <div class="stanza">
+<p>Two cupfuls of water, 80 degrees Fahrenheit,</p>
+<p>Two tablespoonfuls of sugar,</p>
+<p>Two teaspoonfuls of salt.</p>
+  </div>  </div>
+
+<p>Mix and then add</p>
+
+<div class="poem">  <div class="stanza">
+<p>One yeast cake,</p>
+<p>Five cupfuls of white flour,</p>
+<p>Three cupfuls of rye flour,</p>
+<p>Two tablespoonfuls of shortening.</p>
+  </div>  </div>
+
+<p>Work to a dough and ferment three and one-quarter hours,
+then proceed as in the straight dough method. When the dough
+is ready for the pans use the same method as for Vienna bread.
+Bake in a similar manner, having the oven heated to 450 degrees
+Fahrenheit. Rye bread requires an oven hotter than for wheat
+bread. Wash the rye bread when taking from the oven with
+warm water. Caraway seeds may be added if desired.</p>
+<span class="pagenum"><a name="page11" id="page11"></a>[pg 11]</span>
+
+
+<h5>GRAHAM BREAD</h5>
+
+<div class="poem">  <div class="stanza">
+<p>Two cupfuls of water, 80 degrees Fahrenheit,</p>
+<p>Four tablespoonfuls of syrup,</p>
+<p>Two tablespoonfuls of sugar,</p>
+<p>Two teaspoonfuls of salt.</p>
+  </div>  </div>
+
+<p>Stir until dissolved and then crumble in one yeast cake, dissolve
+thoroughly, and then add</p>
+
+<div class="poem">  <div class="stanza">
+<p>Four cupfuls of white flour,</p>
+<p>Three and one-half cupfuls of graham flour,</p>
+<p>Three tablespoonfuls of shortening.</p>
+  </div>  </div>
+
+<p>Work to a dough and then proceed as in the straight dough method.</p>
+
+
+<h5>ENTIRE WHEAT BREAD</h5>
+
+<div class="poem">  <div class="stanza">
+<p>Two cupfuls of water,</p>
+<p>Three tablespoonfuls of syrup,</p>
+<p>Two tablespoonfuls of sugar,</p>
+<p>Two teaspoonfuls of salt.</p>
+  </div>  </div>
+
+<p>Mix thoroughly and then crumble in one yeast cake and stir
+until dissolved, then add</p>
+
+<div class="poem">  <div class="stanza">
+<p>Seven and a half cupfuls of wheat flour.</p>
+  </div>  </div>
+
+<p>Work to a smooth elastic dough and proceed as in a straight dough.</p>
+
+
+<h5>PRUNE BREAD</h5>
+
+<p>Wash to thoroughly cleanse one-half pound of prunes and
+then stone and with a pair of scissors cut into small pieces the
+size of a raisin. When the bread is ready to go into the pans
+add the prunes and knead the dough well to distribute the
+prunes. Then place in pans and proceed as usual.</p>
+<span class="pagenum"><a name="page12" id="page12"></a>[pg 12]</span>
+
+
+<h5>BRAN BREAD</h5>
+
+<div class="poem">  <div class="stanza">
+<p>Two cupfuls of water, 80 degrees Fahrenheit,</p>
+<p>One-half cupful of mashed potatoes,</p>
+<p>Three tablespoonfuls of syrup,</p>
+<p>Two tablespoonfuls of sugar,</p>
+<p>Two teaspoonfuls of salt.</p>
+  </div>  </div>
+
+<p>Mix and then crumble in one yeast cake. Stir until dissolved, and then add</p>
+
+<div class="poem">  <div class="stanza">
+<p>Six cupfuls of wheat flour,</p>
+<p>Two and one-half cupfuls of bran.</p>
+  </div>  </div>
+
+<p>Proceed as in the straight dough method.</p>
+
+
+<h5>CALIFORNIA ORANGE BREAD</h5>
+
+<p>Grate the rind of two oranges and then place in a bowl and add</p>
+
+<div class="poem">  <div class="stanza">
+<p>One cup of orange juice, warmed to 80 degrees Fahrenheit,</p>
+<p>Two tablespoonfuls of melted shortening,</p>
+<p>Four tablespoonfuls of sugar,</p>
+<p>One and a half teaspoonfuls of salt,</p>
+<p>One egg.</p>
+  </div>  </div>
+
+<p>Beat to mix and then dissolve one yeast cake in one cup of
+water 80 degrees Fahrenheit, and add to the above mixture; then
+work in sufficient flour to make a smooth elastic dough; usually
+about eight cups. Place in a greased bowl and turn the dough
+to thoroughly coat with grease. Cover and let rise for three
+hours. Pull the corners of the dough to the centre and punch
+down, turn over and let rise again for one hour. Repeat the
+punching down and then let rise for three-quarters of an
+hour. Turn out on a moulding board and mould into three loaves, adding</p>
+
+<div class="poem">  <div class="stanza">
+<p>One-half cupful of seeded raisins to one loaf,</p>
+<p>One-half cupful of chopped almonds to second loaf,</p>
+  </div>  </div>
+<span class="pagenum"><a name="page13" id="page13"></a>[pg 13]</span>
+
+<p>and keep the third loaf plain. Place in greased pans and let
+rise for three-quarters of an hour. Bake in the hot oven for 40
+minutes. The temperature of the oven should be 400 degrees Fahrenheit.</p>
+
+<p>This bread is delicious for sandwiches. Undoubtedly one
+of the causes of the failure in making breads at home is that
+the process is hurried and the bread is insufficiently baked.
+The size and shape of the pans affect the quality of the bread.
+Avoid too deep or shallow pans. A pan, 7&#189; by 4&#188; inches,
+will give the best results.</p>
+
+<p>Turn the bread on a wire cake rack to cool. This permits
+the free circulation of air.</p>
+
+
+<h5>BOSTON BROWN BREAD</h5>
+
+<p>Place in a bowl</p>
+
+<div class="poem">  <div class="stanza">
+<p>Two cups of bread crumbs,</p>
+<p>One-half cup of syrup,</p>
+<p>One teaspoon of baking soda,</p>
+<p>One tablespoon of water.</p>
+  </div>  </div>
+
+<p>Dissolve the baking soda in the tablespoon of water and add</p>
+
+<div class="poem">  <div class="stanza">
+<p>Two cups of hot water.</p>
+  </div>  </div>
+
+<p>Beat to mix and then let cool, add</p>
+
+<div class="poem">  <div class="stanza">
+<p>One-half cup of cornmeal,</p>
+<p>One-half cup of graham flour.</p>
+  </div>  </div>
+
+<p>Beat to thoroughly mix and then pour in well-greased moulds
+and cover and steam or boil for one and one-half hours. Remove
+the cover and place in a slow oven for twenty minutes to
+dry out. A one-pound coffee can makes a splendid mould.</p>
+<span class="pagenum"><a name="page14" id="page14"></a>[pg 14]</span>
+
+
+<h5>BOSTON BROWN BREAD</h5>
+
+<p>Place in a mixing bowl</p>
+
+<div class="poem">  <div class="stanza">
+<p>Two-thirds cup of molasses,</p>
+<p>Two cups of sour milk,</p>
+<p>One and one-half teaspoons of baking soda.</p>
+  </div>  </div>
+
+<p>Stir to thoroughly dissolve the soda, then add</p>
+
+<div class="poem">  <div class="stanza">
+<p>Two-thirds cup of graham flour,</p>
+<p>One cup of cornmeal,</p>
+<p>One cup of rye flour,</p>
+<p>One-half cup of seeded raisins.</p>
+  </div>  </div>
+
+<p>Beat to thoroughly mix and then grease thoroughly one-pound
+coffee can and fill two-thirds full with this mixture. Put
+on the lid and steam for two hours, then remove the lid and
+place the can in the oven to dry out. One-pound baking-powder
+cans may be used to replace the coffee cans.</p>
+
+
+<h5>SCOTCH OAT BREAD</h5>
+
+<p>Place in a bowl</p>
+
+<div class="poem">  <div class="stanza">
+<p>One cupful of scalded milk cooled to 80 degrees Fahrenheit,</p>
+<p>One cupful of water, 80 degrees Fahrenheit,</p>
+<p>One-half cup of syrup,</p>
+<p>Two teaspoonfuls of salt.</p>
+  </div>  </div>
+
+<p>Crumble in one yeast cake and then mix until the yeast cake
+is dissolved and then add</p>
+
+<div class="poem">  <div class="stanza">
+<p>Four cupfuls of flour.</p>
+  </div>  </div>
+
+<p>Beat to mix and then let the sponge rise for two and a half hours. Now add</p>
+
+<div class="poem">  <div class="stanza">
+<p>Two cupfuls of rolled oats,</p>
+<p>Two cupfuls of flour.</p>
+  </div>  </div>
+
+<p>Knead to smooth elastic dough and then place in a greased
+bowl, turning the dough to coat thoroughly with shortening. Let
+<span class="pagenum"><a name="page15" id="page15"></a>[pg 15]</span>
+rise for one and three-quarter hours. Pull the corners down
+to the centre and punch down. Turn over and let rise for one
+hour. Now turn out on moulding board and cut into loaves.
+Shape between the hands and place on the moulding board and
+cover. Let spring for ten minutes and then shape for pans.
+Place in well-greased pans and brush the tops of loaves with
+melted shortening. Let rise forty minutes. Bake in hot oven.</p>
+
+
+<h5>PARKER HOUSE ROLLS</h5>
+
+<p>Place in a bowl</p>
+
+<div class="poem">  <div class="stanza">
+<p>Three tablespoons sugar,</p>
+<p>One and one-half teaspoonfuls salt,</p>
+<p>Four tablespoons shortening.</p>
+  </div>  </div>
+
+<p>Scald and pour into the bowl</p>
+
+<div class="poem">  <div class="stanza">
+<p>One and one-half cups of milk.</p>
+  </div>  </div>
+
+<p>Stir to thoroughly blend; cool to 80 degrees Fahrenheit.
+Now crumble in one yeast cake, stirring until thoroughly dissolved, then add</p>
+
+<div class="poem">  <div class="stanza">
+<p>Six cups of sifted flour.</p>
+  </div>  </div>
+
+<p>Knead to smooth elastic dough; clean out the bowl and grease
+thoroughly, place in the bowl and press firmly against the bottom,
+turn over; then cover and set aside to rise for three and
+one-half hours. Punch or knead down, turn over and let rise
+one hour. Now turn out on moulding board and shape like
+a long French loaf, and with scissors or French knife cut into
+pieces the size of a large egg. Roll quickly between the hands
+to form a round ball, set on moulding board and let rise for
+ten minutes. Flatten out, using small rolling pin or palm of
+hand, brush with shortening, fold pocketbook style and set on
+well-greased baking sheet two inches apart to rise for twenty
+minutes; bake in hot oven for fifteen minutes, brush with melted
+shortening as soon as removed from oven.</p>
+<span class="pagenum"><a name="page16" id="page16"></a>[pg 16]</span>
+
+
+<h5>RASP ROLLS</h5>
+
+<p>Prepare dough as for Parker House rolls, cutting dough in
+pieces the size of a small orange; round up between the hands,
+place on moulding board and cover for five minutes. Now roll
+on moulding board to form a ball, using the palm of the hand;
+place on well-greased baking sheet; let rise twenty-five minutes,
+bake in moderate oven twenty minutes&mdash;cool, rub each roll over
+grater to rasp, removing a light coating of the crust.</p>
+
+
+<h5>LUNCHEON ROLLS</h5>
+
+<p>Prepare dough as for Parker House rolls and cut in pieces
+the size of small egg; round up and cover and let rise ten minutes,
+roll between the board and hands, forming points on end of
+rolls. Finish as for Parker House rolls.</p>
+
+
+<h5>RICH PARKER HOUSE ROLLS</h5>
+
+<p>Scald one pint of milk, adding</p>
+
+<div class="poem">  <div class="stanza">
+<p>Four tablespoonfuls of shortening.</p>
+  </div>  </div>
+
+<p>Cool to 80 degrees Fahrenheit and then pour into the mixing bowl, and add</p>
+
+<div class="poem">  <div class="stanza">
+<p>Three tablespoonfuls of sugar,</p>
+<p>Two teaspoonfuls of salt,</p>
+<p>One well-beaten egg,</p>
+<p>One yeast cake, dissolved in four tablespoonfuls of water, mix thoroughly</p>
+  </div>  </div>
+
+<p>And then add</p>
+
+<div class="poem">  <div class="stanza">
+<p>Three and three-quarter pints or seven and one-half cupfuls of sifted flour.</p>
+  </div>  </div>
+
+<p>Work to a smooth elastic dough, grease a clean bowl and
+place the dough in it. Turn several times to coat the dough thoroughly
+with the shortening. This prevents a crust from forming.
+<span class="pagenum"><a name="page17" id="page17"></a>[pg 17]</span>
+Set in a place free from drafts and let rise for three
+and one-half hours, then punch down and turn over. Let rise
+one and one-quarter hours. Punch again and then let rise three-quarters
+of an hour. Now turn on the pastry board and mould
+into a long strip not quite as thick as the rolling pin. Break
+the dough off into pieces weighing about one and one-half
+ounces. Form into balls and then cover and let spring or rise
+for ten minutes; take a ball of the dough and round it well on
+the board, then flatten slightly with the palm of the hand. Now
+mark a decided crease with the back of a knife down the centre
+of the roll. Fold over in pocketbook style, patting the turn
+in the roll hard with the hand. Lay on well-greased tins,
+brushing the rolls with shortening. Let rise for twenty minutes
+and then wash with egg and bake in a hot oven.</p>
+
+
+<h5>FINGER OR SANDWICH ROLLS</h5>
+
+<p>Use the Parker House roll dough, cutting it into pieces one
+and one-half ounces in weight. Mould into balls and then set
+on a board and cover for ten minutes to let spring. Now mould
+into finger shapes and place on greased pans and proceed as in Parker House rolls.</p>
+
+
+<h5>FLUKES</h5>
+
+<p>Prepare as for finger rolls, pointing the dough at both ends
+by rolling into a shape similar to a sweet potato.</p>
+
+
+<h5>BRAIDS</h5>
+
+<p>Break off pieces of the dough three-quarters of an ounce
+in weight and then mould into balls and let spring for five minutes.
+Now mould out into rope-shaped pieces a little longer
+than a lead pencil. Fasten the three pieces together and then
+plait. Process as for finger rolls.</p>
+<span class="pagenum"><a name="page18" id="page18"></a>[pg 18]</span>
+
+
+<h5>RUSK OR TEA BISCUITS</h5>
+
+<p>Prepare dough as for Parker House rolls, cut and form in
+small-sized balls, cover, and let rise ten minutes. Now, round
+up by rolling between the hands, set very closely together in
+deep, well-greased pans, let rise forty minutes, bake in a moderate
+oven; brush with syrup and water and dust with sugar as
+soon as removed from the oven.</p>
+
+
+<h5>CRESCENTS</h5>
+
+<p>Use the Parker House roll dough and then break off into
+pieces weighing about twelve ounces. Mould into balls and then
+cover and let spring for ten minutes. Now roll out the dough
+one-half inch thick with rolling pin and cut into five-inch squares.
+Cut each square into a triangle and brush lightly with shortening.
+Roll from the cut side towards the point, lapping the point
+closely. Form into crescent when setting in well-greased pan,
+brush with shortening and cover and let rise for eighteen minutes.
+Wash with milk and water. Bake for eighteen minutes in a hot oven.</p>
+
+
+<h5>ENGLISH BATH BUNS</h5>
+
+<p>Melt four ounces of butter and then place in a mixing bowl and add</p>
+
+<div class="poem">  <div class="stanza">
+<p>One-half cup of sugar,</p>
+<p>One cup of scalding milk, cooled to 80 degrees.</p>
+  </div>  </div>
+
+<p>Then add</p>
+
+<div class="poem">  <div class="stanza">
+<p>Two well-beaten eggs,</p>
+<p>One teaspoon of salt,</p>
+<p>ne-half yeast cake.</p>
+  </div>  </div>
+
+<p>Stir to thoroughly mix and then add four cups of flour and
+work to a smooth elastic dough. Grease the mixing bowl well
+<span class="pagenum"><a name="page19" id="page19"></a>[pg 19]</span>
+and then put in the dough. Press down well and then turn over.
+Cover and set to rise for four hours, then turn on a moulding
+board and knead for two minutes. Cut into pieces for biscuits.
+Roll between the hands into round balls and then cover and let
+set on the moulding board for ten minutes. Now press flat with
+the hands and let rise on a well-greased baking sheet. Let rise
+for thirty minutes, then brush with a mixture of</p>
+
+<div class="poem">  <div class="stanza">
+<p>Four tablespoonfuls of syrup,</p>
+<p>Two tablespoonfuls of water.</p>
+  </div>  </div>
+
+<p>Bake in a hot oven for fifteen minutes.</p>
+
+
+<h5>SALLY LUNN</h5>
+
+<p>Place in a mixing bowl</p>
+
+<div class="poem">  <div class="stanza">
+<p>One cup scalded milk, cooled to 80 degrees,</p>
+<p>One-half cup sugar,</p>
+<p>Four tablespoonfuls of shortening,</p>
+<p>One well-beaten egg,</p>
+<p>One-half yeast cake crumbled in.</p>
+  </div>  </div>
+
+<p>Beat to thoroughly blend, and then add</p>
+
+<div class="poem">  <div class="stanza">
+<p>Two and three-quarter cupfuls of sifted flour,</p>
+<p>One teaspoonful of salt.</p>
+  </div>  </div>
+
+<p>Beat well, cover and let rise for three hours, beat again. Now
+grease thoroughly an oblong or round baking pan; take the
+Sally Lunn and beat for five minutes, pour into the prepared
+pan, having the dough fill the pan about one-half; let rise twenty
+minutes in warm place, bake in hot oven twenty-five minutes, then dust with sugar.</p>
+
+
+<h5>PLAIN BUNS</h5>
+
+<p>Weigh out eighteen ounces of dough and divide into one dozen
+pieces. Mould into balls and let spring for ten minutes. Now
+<span class="pagenum"><a name="page20" id="page20"></a>[pg 20]</span>
+mould up nice and round and then set close together on a well-greased
+pan. Let rise for thirty-five minutes, and then brush the
+tops with egg and water; wash and dust lightly with sugar.
+Bake for eighteen minutes in a hot oven. A small pan of boiling
+water may be placed in the oven when baking these rolls.</p>
+
+<p>For variety's sake, part of the dough may be baked plain.
+To the balance add caraway seeds, a little citron, nutmeg or
+a few currants. If carefully baked and cooled, these rolls may
+be stored in an air-tight box and they will keep for several days.
+To reheat, place in an oven with a pan of boiling water for ten minutes to freshen.</p>
+
+<p>Egg wash: One egg and one-fourth cup of milk; beat to
+mix; apply with small paint brush.</p>
+
+
+<h5>STICKY CINNAMON BUNS</h5>
+
+<p>Scald one cup of milk and then place</p>
+
+<div class="poem">  <div class="stanza">
+<p>Four tablespoonfuls of shortening,</p>
+<p>One-half cupful of sugar,</p>
+<p>One teaspoonful of salt</p>
+  </div>  </div>
+
+<p>in the mixing bowl, and pour over it the scalded milk. Stir to
+thoroughly mix and then cool to 80 degrees Fahrenheit. Now
+dissolve one-half yeast cake in one-half cupful of water 80
+degrees Fahrenheit, and when the milk is at the proper temperature,
+add six cupfuls of flour and work to a smooth dough.
+Place in a well-greased bowl, turning the dough around in the
+bowl so that it will be thoroughly coated with shortening.
+Cover and let rise three and one-half hours. Now pull the sides
+of the dough into the centre and punch down, turning the dough
+over. Let rise again for one hour, then turn on a moulding
+board and divide the dough in half. Knead each piece into a
+ball. Cover and let rise or spring for ten minutes. Now roll
+out one-quarter inch thick, using a rolling pin. Brush with
+melted shortening and sprinkle well with brown sugar, using
+<span class="pagenum"><a name="page21" id="page21"></a>[pg 21]</span>
+about one cupful. Now dust with two teaspoonfuls of cinnamon
+and spread over the prepared dough one and one-half cupfuls of
+currants or small seedless raisins. Begin at the edge and roll
+like a jelly-roll. Cut in pieces one and one-half inches thick
+and then place in prepared pans and let rise for one hour.
+Then bake in a moderate oven for forty minutes.</p>
+
+<p>To prepare the pan for the cinnamon buns:</p>
+
+<p>Grease the pan very thickly with shortening and then spread
+one cupful brown sugar and one-half cupful of currants or small
+seedless raisins evenly over the bottom of the pan. Place buns
+in pan and let rise for one hour in a warm place, then bake
+in a moderate oven for thirty-five minutes.</p>
+
+<p>Now for the trick. When the buns are baked, brush the
+pastry board with shortening, then place</p>
+
+<div class="poem">  <div class="stanza">
+<p>Two tablespoonfuls of brown sugar,</p>
+<p>One tablespoonful of water</p>
+  </div>  </div>
+
+<p>in a saucepan, mix thoroughly, and then bring to a boil. Now,
+just as soon as the buns are baked, turn from the pan at once
+and brush well with the prepared syrup, brushing the bottom
+with the syrup, as brushing the candied part of the buns prevents
+it from hardening. Let cool and then use.</p>
+
+
+<h5>ST. NAZAIRE BUNS</h5>
+
+<p>Prepare the dough as for cinnamon buns and when ready
+to turn on the moulding board add</p>
+
+<div class="poem">  <div class="stanza">
+<p>One cupful of finely shredded citron,</p>
+<p>One-half cupful of brown sugar,</p>
+<p>One cupful of seeded raisins.</p>
+  </div>  </div>
+
+<p>Work well to distribute the fruit and then form into a long
+roll three inches thick. Cut off pieces about one and one-half
+ounces and form into buns. Let rest for fifteen minutes and
+then roll into round buns and place in a well-greased baking pan
+<span class="pagenum"><a name="page22" id="page22"></a>[pg 22]</span>
+and let rise for thirty minutes. Make a hole in the centre of
+each bun with a small wooden stick and wash the buns with egg
+and milk. Bake in a moderate oven for twenty minutes. Cool,
+and then fill the centre with jelly, and ice with water icing.</p>
+
+
+<h5>PINWHEELS</h5>
+
+<p>Prepare the dough and roll as for cinnamon buns; cut in
+slices one-half inch thick; place inch apart in well-greased baking
+sheet, let rise twenty-five minutes, brush with egg wash;
+sprinkle with finely chopped peanuts and bake in moderate oven twenty minutes.</p>
+
+
+<h5>CINNAMON CAKE</h5>
+
+<p>You can use part of the dough for cinnamon cake. Cut the
+dough into pieces and then roll out three-fourths of an inch
+thick. Place in pans, stretching and rolling the dough to fit
+pan. Brush with shortening and then cover with crumbs, made as follows:</p>
+
+<div class="poem">  <div class="stanza">
+<p>Six tablespoonfuls of flour,</p>
+<p>Four tablespoonfuls of brown sugar,</p>
+<p>Two tablespoonfuls of shortening,</p>
+<p>Two teaspoonfuls of cinnamon.</p>
+  </div>  </div>
+
+<p>Rub the mixture until crumbly and then spread as directed.
+Let rise thirty-five minutes, bake in hot oven fifteen minutes.</p>
+
+
+<h5>COCOANUT ICING</h5>
+
+<div class="poem">  <div class="stanza">
+<p>One-half cupful of confectioner's sugar,</p>
+<p>One-half cupful of cocoanut,</p>
+<p>Sufficient hot water to moisten.</p>
+  </div>  </div>
+
+<p>Spread on the buns with a spatula.</p>
+<span class="pagenum"><a name="page23" id="page23"></a>[pg 23]</span>
+
+
+<h5>COCOANUT BUNS</h5>
+
+<p>Prepare the dough just the same as for cinnamon buns and
+when ready to turn on a moulding board add</p>
+
+<div class="poem">  <div class="stanza">
+<p>One cupful of cocoanut,</p>
+<p>Three tablespoonfuls of shortening.</p>
+  </div>  </div>
+
+<p>Knead to mix and then work the dough into a long roll about
+three inches thick and then break into pieces the size of a large
+egg. Now mould until round and then let rise on the board
+for ten minutes. Mould again, shaping oblong. Place on a
+well-greased pan and brush the buns with melted shortening.
+Let rise for thirty minutes and then bake in a hot oven and ice with cocoanut icing.</p>
+
+
+<h5>ALMOND COFFEE CAKES</h5>
+
+<p>Prepare the dough as given in the recipe, using the balance
+left for either cinnamon or cocoanut buns. When ready to
+turn on a moulding board cut the dough in half and roll each
+piece out one-quarter of an inch thick. Spread with shortening
+and then lightly with brown sugar and with one-half cupful of
+finely shredded almonds or peanuts. Roll like a jelly roll. Press
+flat with a rolling pin until just one inch thick. Cut in pieces
+six inches long and then place in a well-greased baking pan and
+let rise thirty-five minutes. When ready to bake, cut a gash
+three inches long on each cake. Wash with egg and milk and
+strew with finely shredded almonds. Bake in a moderate oven
+for twenty-five minutes. Ice with water icing.</p>
+
+
+<h5>HOW TO MAKE YEAST-RAISED CAKE</h5>
+
+<p>Scald one cupful of milk and add one-half cupful of cold
+water. Cool the mixture to 80 degrees. Now add four tablespoonfuls
+of sugar, one teaspoonful of salt. Crumble one
+<span class="pagenum"><a name="page24" id="page24"></a>[pg 24]</span>
+yeast cake in the mixture and stir thoroughly until the yeast is
+dissolved. Now add four cupfuls of sifted flour and beat to a
+light batter. Cover, and set in a place free from drafts, where
+it will be kept warm in a temperature of 80 degrees and let raise
+for three hours. Now beat the dough with a spoon and let raise
+again for three-quarters of an hour. Now, while the dough is
+raising last time, place one cupful of sugar and one-half cupful
+shortening in a bowl and cream until light and frothy. Add two
+eggs, one at a time, and beat until very light. When the dough
+is ready, add the sugar, eggs, shortening and one and one-half
+cupfuls of flour; beat this mixture with spoon for twelve minutes
+until thoroughly mixed. Now pour in prepared mould
+filling the mould half full. Set in warm place, with a temperature
+of about 80 degrees Fahrenheit, to raise for one and one-quarter
+hours or until the mixture fills the mould. Bake in a moderate
+oven for three-quarters of an hour.</p>
+
+<p>Remove the cake from the mould and cool on a wire rack.
+This cake may be iced or served plain; or chopped nuts, raisins
+or citron may be added to the dough with the sugar and eggs.</p>
+
+<p>To prepare the pans: Grease them thoroughly, then coat
+them with finely chopped nuts or fine cake crumbs before pouring in the dough.</p>
+
+
+<h5>BRIOCHE</h5>
+
+<p>Brioche is a French sweet bread and while different authorities
+do not agree as to both the consistency and methods, without
+doubt these cakes figure largely in French cuisines.</p>
+
+<p>One French bakery prepares the brioches in loaf form and
+when cold it is cut in slices and steeped in orange syrup. Then
+again the brioche is spread with jam and then covered with
+icing or the brioche may be steeped with prepared syrup and
+then dipped in a batter and fried golden brown in hot fat.
+Spread with jam and serve with orange or lemon sauce.</p>
+<span class="pagenum"><a name="page25" id="page25"></a>[pg 25]</span>
+
+<p>The actual preparation of the brioche involves very little
+trouble and can be made from bread dough on baking day. Now
+one point in making these sweet breads&mdash;there is just the same
+trick as in moulding the loaf of bread. One can learn by careful
+attention to details and with practice. Some stress may well be
+laid upon the lightness of the dough; for heavy, overrich dough
+that is poorly baked is injurious to health.</p>
+
+
+<h5>WATER ICING</h5>
+
+<p>Six tablespoonfuls of confectioner's sugar and sufficient
+water (boiling) to moisten.</p>
+
+
+<h5>BREST BREAD</h5>
+
+<p>Roll the dough into three strands about one inch thick and
+ten inches long. Fasten the three strands together and then
+braid. Place on a well-greased pan and let rise. Wash with
+egg and milk and then bake for twenty-five minutes in a moderate
+oven. Spread with jelly and then ice with water icing. Sprinkle
+with slightly browned cocoanut.</p>
+
+
+<h5>TO MAKE BRIOCHE USING BREAD DOUGH</h5>
+
+<p>When the bread is ready to put in the pan cut off one
+pound and place the dough in a bowl. Now place in a separate bowl</p>
+
+<div class="poem">  <div class="stanza">
+<p>Yolks of two eggs,</p>
+<p>One-half cup shortening,</p>
+<p>Three-quarter cupful sugar.</p>
+  </div>  </div>
+
+<p>Cream until light and frothy, then add the stiffly beaten whites of the eggs, also</p>
+
+<div class="poem">  <div class="stanza">
+<p>One-half cup of milk,</p>
+<p>Four cups of flour,</p>
+<p>One pound piece of yeast raised dough.</p>
+  </div>  </div>
+<span class="pagenum"><a name="page26" id="page26"></a>[pg 26]</span>
+
+<p>Work or knead until smooth and elastic. Place in a greased
+bowl and let rise for three hours; now turn on board, divide
+into eight pieces and mould into balls. Cover and let rise for ten
+minutes. Now roll out one-half inch thick. Brush with shortening,
+strew with brown sugar and nuts. Roll like jelly roll and
+then flatten well with rolling pin. Place in a greased pan, cover
+and let rise for one-half hour. Now cut down the entire length of
+the dough, leaving two inches on each end. Wash with egg wash
+and bake twenty minutes in hot oven. Sprinkle with sugar, then
+return to oven five minutes.</p>
+
+
+<h5>SWEET DOUGHS</h5>
+
+<p>In the days of long ago, yeast, ammonia, pearl ash, honey
+water and a treacle mixture were used to lighten cakes&mdash;before
+the time of dependable baking powder.</p>
+
+<p>In Europe the housewife makes from bread dough delicious
+cakes with yeast. These provide splendid variety. They include
+savarins, babas, and yeast-raised fruit cakes.</p>
+
+<p>Many women fail in making these delicious goodies because
+they do not realize that the addition of large amounts of sugar,
+fruit, shortening and eggs to yeast dough, unless carefully
+handled, is apt to produce heavy, moist cakes that lack the light,
+velvety texture which makes cake a success.</p>
+
+<p>The addition of nuts, cake crumbs and fruit will afford a large variety.</p>
+
+<p>A sponge dough is necessary for successful results.</p>
+
+
+<h5>RUSSIAN RUSK</h5>
+
+<p>Prepare the dough as for brioche, adding one cupful of finely
+shredded almonds when ready to mould for the pan. Use a long
+narrow pan to bake loaf in. When baked, cool and then cut in
+one-inch slices and toast light brown in the oven.</p>
+<span class="pagenum"><a name="page27" id="page27"></a>[pg 27]</span>
+
+
+<h5>SPANISH BUN</h5>
+
+<p>Scald one cupful of milk and then cool to 80 degrees Fahrenheit
+and pour in a bowl and add</p>
+
+<div class="poem">  <div class="stanza">
+<p>Three tablespoonfuls sugar,</p>
+<p>One-half teaspoonful salt,</p>
+<p>One yeast cake dissolved in four tablespoonfuls cool water,</p>
+<p>Three cupfuls of flour.</p>
+  </div>  </div>
+
+<p>Beat for five minutes with a spoon and let rise for two hours. Now cream</p>
+
+<div class="poem">  <div class="stanza">
+<p>One and one-quarter cupfuls sugar,</p>
+<p>One-half cupful of shortening</p>
+  </div>  </div>
+
+<p>until very light and creamy and then drop in, one by one, three
+eggs, beating the eggs for three minutes. Add this to the yeast-raised
+dough, together with one cupful of sifted flour. Beat
+with a wooden spoon for fifteen minutes and then pour into a
+greased and floured pan, filling the pan half full. Put the
+raisins on the top and then cover and let rise until it fills the
+pan almost to the edge. Bake in a moderate oven for fifty-five
+minutes and then cool and ice.</p>
+
+
+<h5>BABAS</h5>
+
+<p>Prepare dough as for brioche and, when ready to pan, mould
+into loaf shape adding nuts and finely shredded citron. Place
+in well-greased Boston brown-bread mould; let rise for one hour.
+Bake in moderate oven forty-five minutes. Then begin to baste
+the Baba with syrup made from</p>
+
+<div class="poem">  <div class="stanza">
+<p>One cupful syrup,</p>
+<p>One-half cupful water,</p>
+<p>One tablespoonful vanilla,</p>
+<p>One teaspoonful mace.</p>
+  </div>  </div>
+
+<p>Cook syrup ten minutes before using to baste the Baba, and
+bake until the syrup is absorbed, then turn on plate.</p>
+<span class="pagenum"><a name="page28" id="page28"></a>[pg 28]</span>
+
+
+<h5>ANISE SEED RUSK</h5>
+
+<div class="poem">  <div class="stanza">
+<p>One tablespoonful of anise seed,</p>
+<p>One-half cupful finely shredded citron.</p>
+  </div>  </div>
+
+<p>Add the above ingredients to the brioche dough; mould and
+bake as for Russian rusk. These crisp slices will keep for a
+long time if placed in an air-tight box.</p>
+
+<p>This dough may be used for the old English crull cakes,
+which is nothing more than a doughnut. Prepare a dough as for
+a brioche and when ready for the pans turn on a molding board.
+Roll out one-quarter inch thick; cut with doughnut cutter. Set
+on cloth to rise for fifteen minutes. Stretch to shape and fry
+in hot fat until golden brown. Roll in pulverized sugar and cinnamon.</p>
+
+<p>These doughs may be moulded in wreaths, crescents and
+bowknots. When risen, wash with egg wash, then sprinkle with
+granulated sugar and chopped nuts and then bake in moderate oven.</p>
+
+
+<h5>INDIAN GRIDDLE CAKES</h5>
+
+<div class="poem">  <div class="stanza">
+<p>One cupful cornmeal,</p>
+<p>One cupful flour,</p>
+<p>One teaspoonful salt,</p>
+<p>Three level teaspoonfuls of baking powder,</p>
+<p>Two tablespoonfuls of syrup,</p>
+<p>One tablespoonful shortening,</p>
+<p>One egg,</p>
+<p>One and one-quarter cups of milk.</p>
+  </div>  </div>
+
+<p>Beat hard to mix and then bake on a hot griddle.</p>
+
+
+<h5>GRIDDLE CAKES</h5>
+
+<p>To bring the true nut flavor from the buckwheat we must
+go back to old-fashioned method of setting the buckwheat to
+rise overnight. Don't you remember the brownstone crock that
+<span class="pagenum"><a name="page29" id="page29"></a>[pg 29]</span>
+was kept in the pantry and each time it was left with just
+enough of the mixture to start a new batter? The buckwheat
+would be prepared each night just before bedtime, and in the
+morning a cup of warm water was added, together with a couple
+of tablespoonfuls of syrup. The mixture was beaten and then
+the griddle was put on to heat. Sometimes it was a soapstone
+or a heavy iron griddle. When well heated it was rubbed with
+a piece of cut turnip or potato. The batter was poured on in
+large platter-sized cakes and then as quickly as they browned
+they were dexteriously turned to brown again.</p>
+
+<p>To make perfect buckwheat cakes you must first of all obtain
+a stone-ground flour, and then it must be blended in proportion.
+Good, lively yeast is added, and if milk is used for the mixing
+it must be scalded and then cooled before using. To prepare
+the flour for the mixing:</p>
+
+<div class="poem">  <div class="stanza">
+<p>Three pounds of buckwheat flour,</p>
+<p>One and one-half pounds of wheat flour,</p>
+<p>One pound of corn flour,</p>
+<p>One ounce of salt,</p>
+<p>One-half ounce of baking soda.</p>
+  </div>  </div>
+
+<p>Sift twice to thoroughly mix and then place in a dry container
+and the flour is then ready to use.</p>
+
+
+<h5>BUCKWHEAT CAKES</h5>
+
+<p>Scald and then rinse out with cold water a large stone crock.
+Pour in one cupful of scalded and cooled milk and</p>
+
+<div class="poem">  <div class="stanza">
+<p>One and one-half cupfuls of water, 80 degrees Fahrenheit,</p>
+<p>Two tablespoonfuls of sugar.</p>
+  </div>  </div>
+
+<p>Crumble in one-half of an yeast cake and stir until dissolved,
+then add three cupfuls of the prepared buckwheat flour.
+Beat to thoroughly mix and then cover and set aside overnight to
+rise. In the morning add sufficient lukewarm water to bring the
+<span class="pagenum"><a name="page30" id="page30"></a>[pg 30]</span>
+mixture to a pouring consistency. This usually requires about
+one cupful. Add two tablespoonfuls of syrup. Beat hard for
+three minutes and then let stand in a warm place while the
+griddle is heating, then bake.</p>
+
+
+<h5>RICE GRIDDLE CAKES</h5>
+
+<p>Rice griddle cakes may be prepared as follows: Wash one-half
+cup of rice in plenty of water and then place in a saucepan
+and add three cupfuls of water. Cook until the water is absorbed
+and the rice is soft. Let cool. Now place in a crock</p>
+
+<div class="poem">  <div class="stanza">
+<p>Two and one-half cupfuls water, 80 degrees Fahrenheit,</p>
+<p>Two tablespoonfuls sugar,</p>
+<p>One-half yeast cake.</p>
+  </div>  </div>
+
+<p>Stir until dissolved and then add</p>
+
+<div class="poem">  <div class="stanza">
+<p>The prepared rice,</p>
+<p>Three cupfuls white flour,</p>
+<p>One-quarter teaspoonful baking soda.</p>
+  </div>  </div>
+
+<p>Beat to mix and then cover and set aside to rise overnight.
+In the morning add sufficient lukewarm water to make a pouring
+batter, adding two tablespoonfuls of syrup and one teaspoonful
+of salt. Beat very hard and then set in a warm place while the griddle is heating.</p>
+
+<p>The use of a small amount of baking soda as given in above
+recipes is for the purpose of neutralizing the slightly acid flavor
+of the buckwheat&mdash;a flavor to which many folks object.</p>
+
+<p>Either of above mixes may be baked in a waffle iron instead
+of using the griddle. Try it some morning for the sake of
+variety. Use salad oil in a new sewing-machine oil can to grease waffle iron.</p>
+
+<p>Almost everyone loves good sweet butter on the hot cakes
+in the morning. At the present prices of butter the frugal
+housewife looks upon the fast disappearing pat of butter with
+alarm. Now try this and save the butter and yet give the
+<span class="pagenum"><a name="page31" id="page31"></a>[pg 31]</span>
+folks the butter flavor upon their cakes; place two tablespoonfuls
+of butter in a pitcher which will hold a cupful of syrup. Add
+the syrup and then place the pitcher in a pan of warm water
+and set on the stove to heat. Beat constantly until the butter
+melts and produces a creamy mix.</p>
+
+<p>Stale bread may be crumbled or soaked in cold water pressed
+dry and used in place of rice or cornmeal. So may oatmeal or
+other leftover breakfast cereals, as well as mashed potatoes, be
+used. Reserve about one cupful of the yeast batter to start the
+next batter. Use this starter in place of the yeast. Renew the
+yeast mix every fifth morning.</p>
+
+<p>A word about the griddle may not come amiss. The old-fashioned
+iron or soapstone may be used and will give good
+results. Aluminum griddles do not require greasing.</p>
+
+
+<h5>BREAD GRIDDLE CAKES</h5>
+
+<p>Try these cakes some morning when the folks are tired of the
+usual breakfast dishes. Place in a pitcher overnight</p>
+
+<div class="poem">  <div class="stanza">
+<p>Two cups of buttermilk or sour milk,</p>
+<p>One cup of water,</p>
+<p>Two cups of bread crumbs.</p>
+  </div>  </div>
+
+<p>Let stand in the kitchen in a cool place. Do not put in the
+icebox. In the morning add</p>
+
+<div class="poem">  <div class="stanza">
+<p>One teaspoonful baking soda</p>
+  </div>  </div>
+
+<p>dissolved in</p>
+
+<div class="poem">  <div class="stanza">
+<p>Three tablespoonfuls of water.</p>
+  </div>  </div>
+
+<p>Beat to thoroughly mix and then add</p>
+
+<div class="poem">  <div class="stanza">
+<p>Two tablespoonfuls syrup,</p>
+<p>Two tablespoonfuls shortening,</p>
+<p>One teaspoonful salt,</p>
+<p>One and one-half cups flour,</p>
+<p>Two teaspoonfuls baking powder.</p>
+  </div>  </div>
+
+<p>Beat hard to mix and then bake on a hot griddle.</p>
+<span class="pagenum"><a name="page32" id="page32"></a>[pg 32]</span>
+
+
+<h5>CORNMEAL GRIDDLE CAKES</h5>
+
+<p>Scald one cup of cornmeal with two cups of boiling water,
+and then let cool. Now add</p>
+
+<div class="poem">  <div class="stanza">
+<p>One and one-half cupfuls water, 80 degrees Fahrenheit,</p>
+<p>Three tablespoonfuls of syrup,</p>
+<p>One teaspoonful of salt,</p>
+<p>One-quarter yeast cake,</p>
+<p>Two cupfuls flour,</p>
+<p>One-quarter teaspoonful baking soda.</p>
+  </div>  </div>
+
+<p>Beat hard and then let rise overnight; then prepare as for buckwheat cakes.</p>
+
+<p>Modern methods have eliminated the yeast and substituted
+baking powder, thus making a quicker mix. To prepare buckwheat
+cakes with baking powder, prepare a blend of flour as follows:</p>
+
+<div class="poem">  <div class="stanza">
+<p>Two pounds of buckwheat,</p>
+<p>One pound of wheat flour,</p>
+<p>One cupful cornmeal,</p>
+<p>One ounce of salt,</p>
+<p>Three ounces of baking powder,</p>
+<p>One-quarter ounce baking soda.</p>
+  </div>  </div>
+
+<p>Sift three times to mix and then place in a dry container and use as required.</p>
+
+
+<h5>HOW TO BAKE THE PANCAKE</h5>
+
+<p>Use a frying-pan that is perfectly flat; the iron ones are
+best, as they hold the heat longer and can be regulated so that
+the cake will not burn.</p>
+<span class="pagenum"><a name="page33" id="page33"></a>[pg 33]</span>
+
+
+<h5>PANCAKES FOR TWO</h5>
+
+<div class="poem">  <div class="stanza">
+<p>Yolk of one egg,</p>
+<p>Two tablespoonfuls sugar or syrup,</p>
+<p>One cupful milk,</p>
+<p>One tablespoonful shortening,</p>
+<p>One teaspoonful salt,</p>
+<p>One teaspoonful vanilla or nutmeg,</p>
+<p>One and one-quarter cupfuls flour,</p>
+<p>Two level teaspoonfuls baking powder.</p>
+  </div>  </div>
+
+<p>Place in a bowl. Beat with a Dover egg-beater to thoroughly
+mix and then fold in the stiffly beaten white of egg. Pour the
+mixture into a pitcher and then place two tablespoonfuls of
+shortening in a frying pan. When smoking hot pour in just
+sufficient batter to cover the bottom of the pan. When it begins
+to bubble turn the cake over and bake on the other side. Lift
+and spread lightly with jelly or roll, or use the following mixture:</p>
+
+<div class="poem">  <div class="stanza">
+<p>Three tablespoonfuls butter,</p>
+<p>One-half cupful of XXXX sugar,</p>
+  </div>  </div>
+
+<p>Cream well, and then add</p>
+
+<div class="poem">  <div class="stanza">
+<p>One tablespoonful lemon juice,</p>
+<p>One tablespoon boiling water.</p>
+  </div>  </div>
+
+<p>Beat to blend.</p>
+
+
+<h5>PLAIN PANCAKES</h5>
+
+<p>Place in a bowl one quart of milk and then add</p>
+
+<div class="poem">  <div class="stanza">
+<p>Two eggs,</p>
+<p>One-half teaspoonful nutmeg,</p>
+<p>Five cupfuls sifted flour,</p>
+<p>Four tablespoonfuls syrup,</p>
+<p>Five level teaspoonfuls baking powder.</p>
+  </div>  </div>
+
+<p>Beat to mix and then bake. To insure sufficient cakes use two
+pans for cooking or bake on a griddle.</p>
+<span class="pagenum"><a name="page34" id="page34"></a>[pg 34]</span>
+
+
+<h5>PANCAKES AU FAIT</h5>
+
+<div class="poem">  <div class="stanza">
+<p>One cupful milk,</p>
+<p>Two eggs,</p>
+<p>One and one-half cupfuls flour,</p>
+<p>Two teaspoonfuls baking powder,</p>
+<p>Two tablespoonfuls shortening,</p>
+<p>One-half teaspoonful nutmeg.</p>
+  </div>  </div>
+
+<p>Beat to mix. Now prepare</p>
+
+<div class="poem">  <div class="stanza">
+<p>One-half cupful of nuts, chopped very fine,</p>
+<p>One dozen maraschino cherries, well-drained and chopped fine.</p>
+  </div>  </div>
+
+<p>Mix well and then pour pancake in hot pan and sprinkle with the above mixture.</p>
+
+<p>Let bake and then lift. Spread with honey and dust with
+pulverized sugar. Roll and garnish with maraschino cherry.</p>
+
+
+<h5>FRENCH PANCAKE</h5>
+
+<div class="poem">  <div class="stanza">
+<p>One egg,</p>
+<p>One-quarter cupful milk.</p>
+  </div>  </div>
+
+<p>Beat to mix and then add</p>
+
+<div class="poem">  <div class="stanza">
+<p>One-half cupful flour,</p>
+<p>One-half teaspoonful salt,</p>
+<p>One teaspoonful baking powder.</p>
+  </div>  </div>
+
+<p>Beat well to thoroughly mix and then pour in a hot pan containing
+three tablespoonfuls of shortening: pour just enough to
+barely cover the bottom of the pan. Cover the pan with a
+hot lid. Let the cake bake. When ready to turn slip the cake on
+the hot lid and invert, returning the cake to the pan. Spread
+with sugar and cinnamon. Bar le duc or currant jelly may be
+used to spread on the cakes. Fold like an omelet and place
+a spoonful of jelly on top. Serve. This will make two large pancakes.</p>
+<span class="pagenum"><a name="page35" id="page35"></a>[pg 35]</span>
+
+
+<h5>IRISH PANCAKES</h5>
+
+<div class="poem">  <div class="stanza">
+<p>One cupful mashed potatoes,</p>
+<p>Two cupfuls flour,</p>
+<p>One teaspoonful salt,</p>
+<p>Three teaspoonfuls baking powder,</p>
+<p>Two eggs,</p>
+<p>One cupful milk,</p>
+<p>Four tablespoonfuls syrup,</p>
+<p>One and one-half teaspoonfuls nutmeg.</p>
+  </div>  </div>
+
+<p>Beat to thoroughly mix and then bake on a griddle. Spread with butter and sugar.</p>
+
+
+<h5>BELGIUM PANCAKES</h5>
+
+<div class="poem">  <div class="stanza">
+<p>Two cupfuls of unsweetened thin applesauce,</p>
+<p>One well-beaten egg,</p>
+<p>Three tablespoonfuls syrup,</p>
+<p>Two and one-half cupfuls flour,</p>
+<p>Three teaspoonfuls baking powder,</p>
+<p>One tablespoonful shortening,</p>
+<p>One-half teaspoonful cinnamon.</p>
+  </div>  </div>
+
+<p>Beat to mix and then bake in the usual manner. Serve with butter and syrup.</p>
+
+
+<h5>WAFFLES</h5>
+
+<p>Waffles are made from a thin batter and are baked in a
+well-heated waffle iron. Many failures to make good waffles are
+due to the fact that the iron is not sufficiently hot. The iron
+must be thoroughly cleaned after each baking. Place the iron
+on the range to heat, turning it several times.</p>
+
+<p>Try this method in greasing the iron. Purchase a large-sized
+sewing machine oil-can, wash well in plenty of hot water
+and soap, then rinse thoroughly and dry. Now fill with a
+good salad oil and when the iron is heated, oil it on both sides.
+Now you are ready to bake the waffles. Reverse the iron, having
+<span class="pagenum"><a name="page36" id="page36"></a>[pg 36]</span>
+the hot side on top, and pour in the batter and then bake about
+three minutes, reversing the iron once.</p>
+
+<p>When the waffles are baked remove from the iron and then oil
+and reverse it again, putting the side that was next to the
+fire on top and then pour in the batter, close and bake as before.</p>
+
+
+<h5>QUICK BREADS</h5>
+
+<p>Quick breads include griddle cakes, waffles, muffins, Sally
+Lunns, shortcakes and biscuits. These doughs are made light
+or leavened by the use of eggs, baking soda, baking powder and
+steam created in baking and by air beaten into the mixture.
+Their entire success depends upon the careful measurement of
+ingredients, the mixing and the baking. Using all water in place
+of milk or equal parts of milk and water will give splendid results.</p>
+
+
+<h5>GRIDDLE CAKES</h5>
+
+<p>Place the griddle on the range to heat slowly, while mixing the batter.</p>
+
+<p>Place in a bowl or a flat, wide-mouthed pitcher</p>
+
+<div class="poem">  <div class="stanza">
+<p>One cupful milk,</p>
+<p>One cupful water,</p>
+<p>One teaspoonful salt,</p>
+<p>One tablespoonful syrup,</p>
+<p>Two and one-half cups of flour,</p>
+<p>Two tablespoonfuls shortening,</p>
+<p>Four level teaspoonfuls baking powder.</p>
+  </div>  </div>
+
+<p>Beat to mix to a smooth batter. This amount of batter will
+make hotcakes for four persons. For larger amounts, multiply.
+One egg may be used for every two cupfuls of flour.</p>
+
+<p>Test the griddle by dropping a few drops of water on it;
+if the water boils, the griddle is sufficiently hot to bake with.
+Aluminum griddles do not require any grease. Rub with a
+clean cloth dipped in salt. Grease iron griddles slightly. Pour
+<span class="pagenum"><a name="page37" id="page37"></a>[pg 37]</span>
+on the batter; just as soon as the cakes begin to form air
+bubbles slip a cake-turner under the cakes and turn them.</p>
+
+<p>Now, if large bubbles rise at once to the top of the cakes,
+the griddle is too hot and the heat should be reduced; while,
+if the cake stiffens before the underside is brown the griddle is
+not hot enough. Never turn a griddle cake twice&mdash;this makes
+them heavy. Serve them as soon as baked, piling not more than
+five or six together. Sour milk may be used in place of sweet
+milk. Discard the baking powder and use one level teaspoonful
+of baking soda for each cup of sour milk. One egg and two
+cupfuls of water may be used in place of two cupfuls of milk.</p>
+
+
+<h5>WAFFLE BATTER</h5>
+
+<div class="poem">  <div class="stanza">
+<p>One cup of milk,</p>
+<p>One cup of water,</p>
+<p>One egg,</p>
+<p>One teaspoonful of salt,</p>
+<p>Two and one-quarter cupfuls flour,</p>
+<p>Three teaspoonfuls baking powder,</p>
+<p>One tablespoonful syrup,</p>
+<p>Two tablespoonfuls shortening.</p>
+  </div>  </div>
+
+<p>Beat to a smooth batter in a wide-mouthed pitcher. One-half
+of this amount for two people.</p>
+
+<p>Cold boiled rice, hominy, oatmeal and stale bread that has
+been soaked in cold water and then pressed dry and rubbed
+through a sieve may be added to the griddle cakes and waffle batters.</p>
+
+
+<h5>MUFFINS</h5>
+
+<p>Muffins are made from a drop batter and may be baked in
+rings, on a griddle, in muffin pans or in custard cups. To bake
+the muffins in rings on a griddle upon the top of the stove&mdash;grease
+the griddle well, and also have the rings well greased. Put
+<span class="pagenum"><a name="page38" id="page38"></a>[pg 38]</span>
+the griddle on to heat when starting to mix the drop batter
+and keep the rings cool until ready to bake.</p>
+
+<p>Place in a bowl or pitcher</p>
+
+<div class="poem">  <div class="stanza">
+<p>One and one-half cupfuls of milk or equal parts of milk and water,</p>
+<p>One egg,</p>
+<p>One teaspoonful salt,</p>
+<p>Two tablespoonfuls syrup,</p>
+<p>Two tablespoonfuls shortening,</p>
+<p>Two and three-quarters cupfuls flour,</p>
+<p>Five level teaspoonfuls baking powder.</p>
+  </div>  </div>
+
+<p>Beat this mixture smooth and then place the rings on a hot
+griddle and half fill with the drop batter. When well risen and
+nearly dry, turn over, using the griddle-cake turner to turn the
+muffins and rings. Bake on the other side. It will require
+about eighteen minutes to bake these muffins. Tear them apart,
+butter and serve them at once.</p>
+
+<p>To bake muffins in pans or custard cups, grease the pans or
+cups well and half fill with the drop batter and then bake in a
+hot oven for fifteen minutes.</p>
+
+
+<h5>OATMEAL MUFFINS</h5>
+
+<p>Put two cups of oatmeal through the food chopper into the mixing bowl and then add</p>
+
+<div class="poem">  <div class="stanza">
+<p>One and one-half cups of sour milk,</p>
+<p>One teaspoonful baking soda dissolved in one tablespoon of cold water,</p>
+<p>One-half teaspoon salt,</p>
+<p>Four tablespoonfuls syrup,</p>
+<p>Two tablespoonfuls shortening.</p>
+<p>One cup of sifted flour.</p>
+  </div>  </div>
+
+<p>Beat to mix and then pour into well-greased muffin pans and
+bake in a hot oven for twenty minutes.</p>
+<span class="pagenum"><a name="page39" id="page39"></a>[pg 39]</span>
+
+
+<h5>SOUR MILK GEMS</h5>
+
+<div class="poem">  <div class="stanza">
+<p>One and one-quarter cups sour milk,</p>
+<p>Two tablespoonfuls shortening,</p>
+<p>One teaspoonful soda,</p>
+<p>One teaspoonful salt.</p>
+  </div>  </div>
+
+<p>Mix to thoroughly blend and then add</p>
+
+<div class="poem">  <div class="stanza">
+<p>One cupful white flour,</p>
+<p>One and one-half cupfuls graham flour.</p>
+<p>Two teaspoonfuls baking powder.</p>
+  </div>  </div>
+
+<p>Beat to thoroughly mix and then bake for eighteen minutes
+on well-greased muffin pans.</p>
+
+
+<h5>BRAN MUFFINS</h5>
+
+<div class="poem">  <div class="stanza">
+<p>Two and one-half cups of bran,</p>
+<p>One and one-half cups of flour,</p>
+<p>One teaspoonful salt,</p>
+<p>Four tablespoonfuls syrup,</p>
+<p>Two tablespoonfuls shortening,</p>
+<p>One egg,</p>
+<p>One and three-quarter cups of buttermilk,</p>
+<p>One teaspoonful soda.</p>
+  </div>  </div>
+
+<p>Dissolve the soda in the buttermilk and then beat to mix. Fill
+into well-greased muffin pans and bake in a moderate oven for
+twenty-five minutes. Toast the left over muffins.</p>
+
+
+<h5>ENGLISH MUFFINS</h5>
+
+<p>Place in a mixing bowl</p>
+
+<div class="poem">  <div class="stanza">
+<p>Two and one-half cups flour,</p>
+<p>One teaspoon of salt,</p>
+<p>Two tablespoons of sugar,</p>
+<p>Two teaspoons of baking powder.</p>
+  </div>  </div>
+
+<p>Sift to thoroughly mix, then add</p>
+
+<div class="poem">  <div class="stanza">
+<p>One and one-half cups of sour milk,</p>
+<p>One teaspoon of baking soda.</p>
+  </div>  </div>
+<span class="pagenum"><a name="page40" id="page40"></a>[pg 40]</span>
+
+<p>Dissolve the baking soda in the milk and then mix thoroughly
+by heating hard. Now place well-greased muffin rings on well-greased
+hot griddle. Fill the rings half full and bake slowly
+for fifteen minutes. Turn with a cake-turner when the inner side is nicely browned.</p>
+
+
+<h5>NUT GINGER MUFFINS</h5>
+
+<p>Place in a mixing bowl</p>
+
+<div class="poem">  <div class="stanza">
+<p>One-half cup of brown sugar,</p>
+<p>One cup of molasses,</p>
+<p>One-half cup of water,</p>
+<p>One teaspoon soda,</p>
+<p>Two teaspoons ginger,</p>
+<p>One teaspoon cinnamon,</p>
+<p>One-half teaspoon allspice,</p>
+<p>Six tablespoonfuls shortening,</p>
+<p>One egg,</p>
+<p>Three cups of flour,</p>
+<p>Two teaspoons baking powder,</p>
+<p>One-half cup finely chopped peanuts.</p>
+  </div>  </div>
+
+<p>Beat thoroughly to mix and then fill into well-greased and
+floured muffin pans, filling the pans little more than half full.
+Bake in a moderate oven for twenty minutes. This amount will
+make about eighteen muffins.</p>
+
+
+<h5>HONEY AND NUT BRAN MUFFINS</h5>
+
+<p>Place in a mixing bowl</p>
+
+<div class="poem">  <div class="stanza">
+<p>One-half cup of honey,</p>
+<p>One teaspoon of baking soda,</p>
+<p>One teaspoon of salt,</p>
+<p>Two cups of bran,</p>
+<p>One and one-half cups of flour,</p>
+<p>Three-quarters cup of finely chopped nuts.</p>
+<p>One and one-half cups of milk,</p>
+<p>One egg.</p>
+  </div>  </div>
+<span class="pagenum"><a name="page41" id="page41"></a>[pg 41]</span>
+
+<p>Beat hard and thoroughly mix and then bake in well-greased
+muffin pans in hot oven for twenty-five minutes. Serve with
+strawberry, orange or pineapple marmalade.</p>
+
+
+<h5>SALLY LUNNS</h5>
+
+<p>Sally Lunns are made from a drop batter and are usually
+baked in deep layer-cake pans. To serve cut in wedge-shaped
+pieces&mdash;like pie&mdash;and then split and butter and cover with a napkin. Serve at once.</p>
+
+<p>Place in a bowl</p>
+
+<div class="poem">  <div class="stanza">
+<p>One-half cupful sugar,</p>
+<p>Four tablespoonfuls shortening.</p>
+  </div>  </div>
+
+<p>Cream until light and then add</p>
+
+<div class="poem">  <div class="stanza">
+<p>One egg,</p>
+<p>One and one-half cupfuls of equal parts milk and water,</p>
+<p>Three cupfuls flour,</p>
+<p>Five level teaspoonfuls baking powder.</p>
+  </div>  </div>
+
+<p>Beat to a smooth batter and then pour into well-greased pans
+and bake for twenty-five minutes in a moderate oven. When
+nearly baked brush the tops quickly with milk and sprinkle well
+with granulated sugar. One-half cup of finely chopped citron
+or seeded raisins may be added if desired.</p>
+
+
+<h5>CORN MUFFINS</h5>
+
+<p>Place in a mixing bowl</p>
+
+<div class="poem">  <div class="stanza">
+<p>Three-quarters cup cornmeal,</p>
+<p>One and one-quarter cups flour,</p>
+<p>One teaspoon salt,</p>
+<p>Two level tablespoons baking powder,</p>
+<p>Two tablespoons shortening,</p>
+<p>Four tablespoons syrup,</p>
+<p>One and one-quarter cups of water.</p>
+  </div>  </div>
+
+<p>Beat to mix and bake in well-greased iron muffin pans.</p>
+<span class="pagenum"><a name="page42" id="page42"></a>[pg 42]</span>
+
+
+<h5>RICE MUFFINS</h5>
+
+<p>Place in a mixing bowl</p>
+
+<div class="poem">  <div class="stanza">
+<p>One egg,</p>
+<p>Two tablespoons of sugar,</p>
+<p>Two tablespoons of shortening,</p>
+<p>One teaspoon of salt,</p>
+<p>One cup of milk,</p>
+<p>One and one-half cups of flour,</p>
+<p>Four teaspoons of baking powder,</p>
+<p>One cup of cold boiled rice.</p>
+  </div>  </div>
+
+<p>Beat hard to thoroughly mix and then pour in well-greased
+muffin pans. Bake twenty-five minutes in a hot oven.</p>
+
+
+<h5>BATTER BREAD</h5>
+
+<p>Place in a mixing bowl</p>
+
+<div class="poem">  <div class="stanza">
+<p>Three tablespoonfuls shortening,</p>
+<p>One and one-half cups cornmeal.</p>
+  </div>  </div>
+
+<p>Pour over</p>
+
+<div class="poem">  <div class="stanza">
+<p>Two and one-half cups boiling water.</p>
+  </div>  </div>
+
+<p>Now add</p>
+
+<div class="poem">  <div class="stanza">
+<p>One and one-half cups sour milk or water,</p>
+<p>One cup of flour,</p>
+<p>One teaspoon salt,</p>
+<p>Two level tablespoons baking powder,</p>
+<p>Four tablespoons syrup or sugar,</p>
+<p>One egg.</p>
+  </div>  </div>
+
+<p>Beat to mix, pour in well-greased baking dish and bake in
+hot oven for forty minutes.</p>
+
+
+<h5>SOUTHERN SPOON BREAD</h5>
+
+<p>The success of making and baking this delicacy depends
+entirely upon a thorough beating of the batter and a hot oven.
+<span class="pagenum"><a name="page43" id="page43"></a>[pg 43]</span>
+The southern mammy invariably uses the coarse white oatmeal,
+but you may use the yellow and obtain just as good results.</p>
+
+<p>Place one quart of boiling water in a saucepan and then
+add one teaspoonful of salt, two tablespoonfuls of shortening
+and one and one-half cupfuls of cornmeal. Pour the meal in
+slowly, and just as soon as it boils remove from the fire and let cool. Now add</p>
+
+<div class="poem">  <div class="stanza">
+<p>Yolk of two eggs,</p>
+<p>Two cupfuls of sour milk,</p>
+<p>One cupful flour.</p>
+  </div>  </div>
+
+<p>in which you have dissolved one level teaspoonful of baking
+soda and one-half cupful of syrup.</p>
+
+<p>Beat this mixture with a large spoon and now cut and fold
+in the stiffly beaten whites of the eggs. Pour in hot, well-greased
+baking dish and bake in a quick oven.</p>
+
+<p>To add soda to the sour milk, dissolve the soda in one tablespoonful
+of the milk before adding to the remainder of the
+milk, and then use a Dover egg-beater and beat for three minutes to thoroughly mix.</p>
+
+
+<h5>LOUISIANA CORN BREAD</h5>
+
+<p>Place in a mixing bowl</p>
+
+<div class="poem">  <div class="stanza">
+<p>One cup of cornmeal,</p>
+<p>One and one-quarter cups of flour,</p>
+<p>One teaspoon of salt,</p>
+<p>Five level teaspoons of baking powder,</p>
+<p>Two tablespoons of shortening,</p>
+<p>Four tablespoons of syrup,</p>
+<p>One egg,</p>
+<p>One and one-half cups of milk.</p>
+  </div>  </div>
+
+<p>Beat hard to mix and then pour into well-greased square
+pans. Bake for thirty-five minutes in a hot oven.</p>
+<span class="pagenum"><a name="page44" id="page44"></a>[pg 44]</span>
+
+
+<h5>RICE BATTER CAKES</h5>
+
+<p>Place in a bowl</p>
+
+<div class="poem">  <div class="stanza">
+<p>One cup of cold boiled rice,</p>
+<p>One egg,</p>
+<p>One-half cup of milk,</p>
+<p>Three-quarters cup of flour,</p>
+<p>One teaspoon of salt,</p>
+<p>Two teaspoons of baking powder,</p>
+<p>One teaspoon of shortening,</p>
+<p>One tablespoon of syrup.</p>
+  </div>  </div>
+
+<p>Beat to mix and then bake on a hot griddle and serve with butter and sugar.</p>
+
+
+<h5>BISCUITS</h5>
+
+<p>Place in a mixing bowl</p>
+
+<div class="poem">  <div class="stanza">
+<p>Three and one-half cups of flour,</p>
+<p>One teaspoon of salt,</p>
+<p>Three level tablespoons baking powder,</p>
+<p>One level tablespoonful sugar.</p>
+  </div>  </div>
+
+<p>Sift to mix; then rub in three tablespoonfuls of shortening and mix to dough with</p>
+
+<div class="poem">  <div class="stanza">
+<p>One cup of milk or water.</p>
+  </div>  </div>
+
+<p>Now work in a bowl to a smooth elastic dough, roll out
+three-quarters of an inch thick, cut, wash tops with milk and
+bake in hot oven twelve to fifteen minutes.</p>
+
+
+<h5>CURRANT BISCUITS</h5>
+
+<p>Add one cup of currants to sweet biscuit dough.</p>
+
+
+<h5>RAISIN BISCUITS</h5>
+
+<p>Add one cup of raisins to sweet biscuit dough.</p>
+<span class="pagenum"><a name="page45" id="page45"></a>[pg 45]</span>
+
+
+<h5>COCOANUT BISCUITS</h5>
+
+<p>Put one cup of cocoanut through food chopper and add to sweet biscuit dough.</p>
+
+
+<h5>SWEET BISCUITS</h5>
+
+<div class="poem">  <div class="stanza">
+<p>Three and one-quarter cups flour,</p>
+<p>One teaspoon salt,</p>
+<p>One-half cup sugar,</p>
+<p>Three level tablespoons baking powder.</p>
+  </div>  </div>
+
+<p>Sift to mix; then rub in four tablespoonfuls shortening.
+Break egg in cup and fill cup with milk, turn in bowl and beat
+to mix. Use this for doughing up the sweet biscuits. Work
+dough in bowl until smooth, turn on lightly floured board, cut,
+brush tops with milk, bake in hot oven fifteen minutes.</p>
+
+
+<h5>SCONES</h5>
+
+<p>Scones are delicious hot breads that are served for breakfast
+in the British Isles; they replace the American pancake
+and for tea replace our hot biscuits. Many varieties of scones
+are made in Scotland. Currants, citron and raisins are used
+in the dough, while in other parts of the United Kingdom these
+cakes are split, buttered and served with marmalade or gooseberry jam.</p>
+
+
+<h5>DELICIOUS ENGLISH SCONES</h5>
+
+<p>Place in a mixing bowl</p>
+
+<div class="poem">  <div class="stanza">
+<p>Four cups of sifted flour,</p>
+<p>Two tablespoons of baking powder,</p>
+<p>Two level tablespoons of sugar,</p>
+<p>One-half teaspoon of salt.</p>
+  </div>  </div>
+
+<p>Rub between the hands to thoroughly mix and then rub into
+the flour five level tablespoonfuls of shortening. Now beat up
+<span class="pagenum"><a name="page46" id="page46"></a>[pg 46]</span>
+an egg and then add one-half of the beaten egg to one and
+one-fourth cups of milk. Beat to mix. Use this to make a soft
+dough. Turn on a lightly floured baking board and knead for
+three minutes. Now divide into five pieces and mould each piece
+round like a saucer, and cut each way, making four wedge-shaped
+pieces; place on a well-greased baking sheet and brush
+with the remaining half of the egg, and bake in a hot oven for fifteen minutes.</p>
+
+
+<h5>SCOTCH SCONES</h5>
+
+<p>Place in a mixing bowl</p>
+
+<div class="poem">  <div class="stanza">
+<p>Five cups of flour,</p>
+<p>One and one-half teaspoons salt,</p>
+<p>Three level tablespoons baking powder,</p>
+<p>One-half cup of sugar.</p>
+  </div>  </div>
+
+<p>Sift to mix and then rub in</p>
+
+<div class="poem">  <div class="stanza">
+<p>One-half cup of shortening,</p>
+  </div>  </div>
+
+<p>And mix to a dough with</p>
+
+<div class="poem">  <div class="stanza">
+<p>One and one-fourth cups of milk.</p>
+  </div>  </div>
+
+<p>Now work in</p>
+
+<div class="poem">  <div class="stanza">
+<p>One-half cup of currants,</p>
+  </div>  </div>
+
+<p>Or</p>
+
+<div class="poem">  <div class="stanza">
+<p>One-half cup of raisins,</p>
+<p>One-quarter cup of finely chopped citron,</p>
+<p>One teaspoon cinnamon,</p>
+<p>One-half teaspoon nutmeg,</p>
+<p>One-half teaspoon allspice.</p>
+  </div>  </div>
+
+<p>Divide into six pieces and then roll out the size of a saucer
+and about three-quarters of an inch thick. Make two cuts forming
+a cross, dividing the dough into four wedge-shaped pieces.
+Brush with beaten egg and bake for fifteen minutes in a hot oven.
+This amount will make twenty-four scones. To serve, split and
+fill with jam and then pile on a wicker basket, cover with a
+napkin and serve with tea.</p>
+<span class="pagenum"><a name="page47" id="page47"></a>[pg 47]</span>
+
+
+<h5>IRISH SCONES</h5>
+
+<div class="poem">  <div class="stanza">
+<p>Three cups of mashed potatoes,</p>
+<p>Three cups of sifted flour,</p>
+<p>Two teaspoons of salt,</p>
+<p>Two level teaspoons of baking powder,</p>
+<p>Three level teaspoons of shortening.</p>
+  </div>  </div>
+
+<p>Now place in a bowl</p>
+
+<div class="poem">  <div class="stanza">
+<p>One-half cup of milk,</p>
+<p>One egg.</p>
+  </div>  </div>
+
+<p>Beat. Use about two-thirds of the egg and milk mixture to
+form a dough. Knead the dough to a smooth mixture and then
+divide into four parts. Pat or roll out like a saucer and then
+make two cuts to form the cross, cutting into four pieces. Brush
+with part of egg and milk mixture and then place on a baking
+sheet and bake in a hot oven for eighteen minutes.</p>
+
+
+<h5>POPOVERS</h5>
+
+<p>Place the popover pan in the oven to heat. When hot start
+to mix the batter. Place in a measuring cup one egg, then fill
+with milk. Pour into a mixing bowl and then add</p>
+
+<div class="poem">  <div class="stanza">
+<p>One cup of sifted flour,</p>
+<p>One teaspoon of sugar,</p>
+<p>One-half teaspoon of salt.</p>
+  </div>  </div>
+
+<p>Beat with egg-beater until the mixture is a mass of bubbles
+on top, when the egg-beater is removed. This usually takes about
+five minutes. Now grease the hot popover pan well and fill
+one-half full with the batter. Place in a hot oven and bake for
+thirty-five minutes. Do not open the oven door for ten minutes
+after you put the popovers in. Opening the door before this
+period of time elapses prevents the mixture from springing
+or popping. After twenty minutes turn down the heat to
+moderate oven to prevent burning and to dry out the centres.</p>
+<span class="pagenum"><a name="page48" id="page48"></a>[pg 48]</span>
+
+
+<h5>DOUGHNUTS</h5>
+
+<p>Take brioche dough, roll out one-half inch thick, cut with
+biscuit cutter, place on moulding board, cover and let rise fifteen
+minutes, fry golden brown in hot fat&mdash;roll in sugar and cinnamon.</p>
+
+
+<h5>DOUGHNUTS WITH FRUIT CENTRE</h5>
+
+<p>After doughnuts are cut and layed on board to rise, make
+an opening in side of same and insert one spoonful of
+jelly, pinch edges together and cover. Let rise and fry in usual manner.</p>
+
+
+<h5>CRULLERS</h5>
+
+<p>Place in bowl</p>
+
+<div class="poem">  <div class="stanza">
+<p>Five cups of sifted flour,</p>
+<p>One teaspoon of salt,</p>
+<p>Three level tablespoons baking powder,</p>
+<p>One and one-quarter cups sugar.</p>
+  </div>  </div>
+
+<p>Rub between the hands to thoroughly mix; then rub in three
+tablespoonfuls shortening. Then place</p>
+
+<div class="poem">  <div class="stanza">
+<p>One egg,</p>
+<p>One cup of milk</p>
+  </div>  </div>
+
+<p>in a bowl; beat to mix. Use this to form the dough, roll out one-half
+inch thick, cut and fry golden brown in hot fat.</p>
+
+
+<h5>HOW TO FRY CRULLERS OR DOUGHNUTS</h5>
+
+<p>When ready to fry place four cups of vegetable oil in a
+pan. The pan should not be too large and the fat should be
+deep enough to allow the cruller to swim at least two and one-half
+inches from the bottom of the pan.</p>
+<span class="pagenum"><a name="page49" id="page49"></a>[pg 49]</span>
+
+
+<h5>GOLDEN BROWN</h5>
+
+<p>Heat the fat and test before starting to cook by dropping
+in a small piece of the dough and starting to count 101, 102,
+104 and so on until 110 is reached. The sample should now be
+floating on top and a light brown in color. Do not attempt to
+start frying before this time, as the fat will not be sufficiently
+hot and the crullers will soak up the grease. Drop four or five
+doughnuts in the hot fat at a time, turning constantly, and
+cook until golden brown, lift, let drain few seconds, lay on
+paper towelling and then roll in sugar and cinnamon.</p>
+
+
+<h5>SPONGE CAKE&mdash;ONE EGG</h5>
+
+<p>Place in mixing bowl</p>
+
+<div class="poem">  <div class="stanza">
+<p>One-half cup sugar,</p>
+<p>Yolk of one egg,</p>
+<p>One tablespoon butter.</p>
+  </div>  </div>
+
+<p>Cream well, then add</p>
+
+<div class="poem">  <div class="stanza">
+<p>Three tablespoons water,</p>
+<p>Two-thirds cup of flour,</p>
+<p>One teaspoon baking powder,</p>
+<p>Pinch salt.</p>
+  </div>  </div>
+
+<p>Beat to mix, then fold in the stiffly beaten white of one egg;
+bake in well-greased and floured pan in slow oven thirty minutes.</p>
+
+
+<h5>SPONGE CAKE&mdash;TWO EGGS</h5>
+
+<p>Place in mixing bowl</p>
+
+<div class="poem">  <div class="stanza">
+<p>Three-quarters cup of sugar,</p>
+<p>Yolks of two eggs.</p>
+  </div>  </div>
+
+<p>Cream well and then add</p>
+
+<div class="poem">  <div class="stanza">
+<p>Four tablespoonfuls water,</p>
+<p>One cup of flour,</p>
+<p>Two teaspoonfuls baking powder,</p>
+<p>Pinch salt.</p>
+  </div>  </div>
+
+<p>Beat to mix, then cut and fold in stiffly beaten whites of two
+eggs. Bake in well-greased and floured cake pan in slow oven thirty-five minutes.</p>
+<span class="pagenum"><a name="page50" id="page50"></a>[pg 50]</span>
+
+
+<h5>SPONGE CAKE&mdash;THREE EGGS</h5>
+
+<p>Place in a mixing bowl</p>
+
+<div class="poem">  <div class="stanza">
+<p>One cup of sugar,</p>
+<p>Yolks of three eggs.</p>
+  </div>  </div>
+
+<p>Cream until light lemon color, then add</p>
+
+<div class="poem">  <div class="stanza">
+<p>Six tablespoonfuls cold water,</p>
+<p>One and one-quarter cups flour,</p>
+<p>Two teaspoonfuls baking powder,</p>
+<p>Pinch salt</p>
+  </div>  </div>
+
+<p>Beat just enough to mix. Then cut and fold in the stiffly
+beaten whites of three eggs. Bake in well-greased and floured
+cake pan with tube in centre in moderate oven forty minutes.</p>
+
+
+<h5>FRUIT CAKE</h5>
+
+<p>Place in mixing bowl</p>
+
+<div class="poem">  <div class="stanza">
+<p>One-half cupful of brown sugar,</p>
+<p>One cupful of molasses,</p>
+<p>Two tablespoons of cocoa,</p>
+<p>One egg,</p>
+<p>One and one-half level teaspoonfuls of baking soda,</p>
+<p>One cup cold coffee,</p>
+<p>Three and one-half cupfuls sifted flour,</p>
+<p>One and one-half teaspoonfuls cinnamon,</p>
+<p>One teaspoonful nutmeg,</p>
+<p>One cupful seeded raisins,</p>
+<p>One-half cupful chopped nuts.</p>
+  </div>  </div>
+
+<p>Beat to thoroughly mix and then pour in a greased and
+floured cake pan and bake in a moderate oven for one hour.</p>
+<span class="pagenum"><a name="page51" id="page51"></a>[pg 51]</span>
+
+
+<h5>JELLY ROLL</h5>
+
+<p>Cover the bottom of an oblong pan with a greased and
+floured paper and then pour in sponge cake mixture one-quarter
+of an inch deep. Spread evenly and then bake for ten minutes
+in a hot oven. Turn on a cloth and then trim the edges. Spread
+with jelly and roll tightly in a cloth. Set aside to cool and then
+ice with water icing.</p>
+
+
+<h5>A SMALL ANGEL CAKE</h5>
+
+<div class="poem">  <div class="stanza">
+<p>One-half cupful sugar,</p>
+<p>One-half cupful flour,</p>
+<p>One-half teaspoonful cream of tartar.</p>
+  </div>  </div>
+
+<p>Sift four times and then place whites of three large eggs in a
+bowl and beat until they will hold their shape. Now gently cut
+and fold in the sugar and flour. Pour into an ungreased tube
+pan and bake for thirty-five minutes in a moderate oven. When
+baked remove and turn upside down to cool.</p>
+
+
+<h5>ONE-EGG LOAF CAKE</h5>
+
+<p>Place in a bowl</p>
+
+<div class="poem">  <div class="stanza">
+<p>Three-quarters cup of sugar,</p>
+<p>One egg,</p>
+<p>Four level tablespoonfuls of shortening,</p>
+<p>Two cups of sifted flour,</p>
+<p>Four level teaspoons of baking powder,</p>
+<p>One level teaspoonful of flavoring,</p>
+<p>Three-quarters cup of water.</p>
+  </div>  </div>
+
+<p>Beat hard to mix for five minutes. Pour into prepared loaf-shaped
+pans and bake in a moderate oven for thirty-five minutes.</p>
+
+<p>To prepare the pan, grease thoroughly and then dust well
+with flour, then pour in the batter.</p>
+
+<p>To make a raisin cake spread three-quarters cup of raisins
+<span class="pagenum"><a name="page52" id="page52"></a>[pg 52]</span>
+on top of the cake when it is in the pan ready to put in the oven.
+The rising dough will distribute the raisins through the cake.</p>
+
+<div class="poem">  <div class="stanza">
+<p>One-half cup of currants,</p>
+<p>One cup finely chopped nuts, or</p>
+<p>One-half cup of finely chopped citron</p>
+  </div>  </div>
+
+<p>One-half cup of finely chopped citron may replace the
+raisins. Or this cake may be baked in a tube pan and then
+cooled and split and filled with custard or sour cream cake
+filling and then iced with chocolate icing.</p>
+
+<p>For a layer cake grease the layer cake pan, line with plain
+paper and then grease again. Now divide the dough into the two
+pans and spread the mixture higher on the sides, leaving the
+centre shallow. Bake in a moderate oven for eighteen minutes.
+Put the layers together as follows: spread one layer with jelly
+and then sprinkle lightly with cocoanut. Now place the top
+layer in position and then spread the top, then cover thickly
+with cocoanut. Finely chopped nuts may be used instead of cocoanut.</p>
+
+
+<h5>GINGER CAKE</h5>
+
+<p>Place in a mixing bowl</p>
+
+<div class="poem">  <div class="stanza">
+<p>One cup of molasses,</p>
+<p>Three-quarters cup of sugar,</p>
+<p>Ten tablespoonfuls of shortening,</p>
+<p>Three and one-half cups of flour,</p>
+<p>One level tablespoon of baking powder,</p>
+<p>One cup of cold water,</p>
+<p>One teaspoon of baking soda, dissolved in the water,</p>
+<p>One egg,</p>
+<p>One teaspoon of ginger,</p>
+<p>One teaspoon of cinnamon,</p>
+<p>One-half teaspoon of cloves.</p>
+  </div>  </div>
+
+<p>Beat to thoroughly mix and then divide and add the fruit to
+one part, the cocoanut or chopped nuts to the second part and
+bake the other part plain. Pour into well-greased and floured
+loaf-shaped pans and bake in slow oven for forty minutes.</p>
+<span class="pagenum"><a name="page53" id="page53"></a>[pg 53]</span>
+
+
+<h5>SWISS CRUMB CAKE</h5>
+
+<p>Place in a mixing bowl</p>
+
+<div class="poem">  <div class="stanza">
+<p>Three-quarters cup of brown sugar,</p>
+<p>Two cups of flour,</p>
+<p>One teaspoon of salt,</p>
+<p>Two tablespoons of baking powder,</p>
+<p>One teaspoon of cinnamon,</p>
+<p>One teaspoon of ginger,</p>
+<p>One-half teaspoon of cloves,</p>
+<p>One-half cup of cocoa.</p>
+  </div>  </div>
+
+<p>Sift to mix and then rub in</p>
+
+<div class="poem">  <div class="stanza">
+<p>One-half cup of shortening</p>
+  </div>  </div>
+
+<p>and</p>
+
+<div class="poem">  <div class="stanza">
+<p>One cup of syrup,</p>
+<p>Two cups of sour milk,</p>
+<p>Three-quarters teaspoon baking soda,</p>
+<p>Two cups of fine bread crumbs,</p>
+<p>One package of seedless raisins.</p>
+  </div>  </div>
+
+<p>Dissolve the baking soda in the milk. Beat all hard to mix
+and then pour into well-greased and floured oblong pans and
+bake in a slow oven for one hour. Cool and ice with water
+icing. This cake is delicious and will keep, if wrapped in wax paper, for a month.</p>
+
+
+<h5>LOUISIANA CRULLERS</h5>
+
+<div class="poem">  <div class="stanza">
+<p>One cup of sour cream,</p>
+<p>One cup of sugar,</p>
+<p>One level teaspoonful baking soda,</p>
+<p>One level teaspoonful nutmeg,</p>
+<p>One egg.</p>
+  </div>  </div>
+
+<p>Beat to thoroughly blend and then add four and one-half
+cupfuls of flour. Roll out on a floured pastry board and then cut
+and fry in hot vegetable cooking oil until they are golden
+brown. The temperature for cooking crullers in the oil is 360 degrees Fahrenheit.</p>
+<span class="pagenum"><a name="page54" id="page54"></a>[pg 54]</span>
+
+
+<h5>MORAVIAN SPICE CAKE</h5>
+
+<div class="poem">  <div class="stanza">
+<p>One and one-half cups of brown sugar,</p>
+<p>Nine tablespoons of shortening,</p>
+<p>One egg,</p>
+<p>One cup of sour milk,</p>
+<p>One teaspoon of baking soda dissolved in the milk,</p>
+<p>Two teaspoons of cinnamon,</p>
+<p>One teaspoon of ginger,</p>
+<p>One-half teaspoon of allspice,</p>
+<p>One-half teaspoon of cloves,</p>
+<p>Five tablespoons of cocoa,</p>
+<p>Three and one-half cups of sifted flour,</p>
+<p>One level tablespoon of baking powder,</p>
+<p>One-half cup of chopped nuts,</p>
+<p>One-half package of seedless raisins.</p>
+  </div>  </div>
+
+<p>Beat to mix and then bake in well-greased and floured loaf-shaped
+pans in moderate oven for forty minutes. Ice with
+chocolate icing made as follows:</p>
+
+<div class="poem">  <div class="stanza">
+<p>One cup of XXXX sugar,</p>
+<p>Six tablespoons cocoa,</p>
+<p>One tablespoon of cornstarch.</p>
+  </div>  </div>
+
+<p>Sift to mix and then add just sufficient boiling water to
+make a mixture that will spread.</p>
+
+
+<h5>TWO LAYER CAKE</h5>
+
+<p>Place in bowl</p>
+
+<div class="poem">  <div class="stanza">
+<p>One and one-half cups of sugar,</p>
+<p>Yolks of two eggs.</p>
+  </div>  </div>
+
+<p>Cream, then add</p>
+
+<div class="poem">  <div class="stanza">
+<p>One-half cup of shortening,</p>
+  </div>  </div>
+
+<p>Cream again, then add</p>
+
+<div class="poem">  <div class="stanza">
+<p>Three cups of flour,</p>
+<p>Two level tablespoons baking powder,</p>
+<p>One teaspoonful flavoring,</p>
+<p>One cup of water or milk.</p>
+  </div>  </div>
+<span class="pagenum"><a name="page55" id="page55"></a>[pg 55]</span>
+
+<p>Beat just enough to mix, then fold in whites of two eggs, bake
+in well-greased and floured deep layer-cake pans in moderate oven twenty minutes.</p>
+
+<p>Every variety of layer cake may be made from this foundation.
+To chocolate layer cake&mdash;put together with chocolate
+icing and cover cake with same icing.</p>
+
+
+<h5>DROP CAKES</h5>
+
+<p>Place in a mixing bowl</p>
+
+<div class="poem">  <div class="stanza">
+<p>Three-quarters cup of sugar,</p>
+<p>Yolks of two eggs.</p>
+  </div>  </div>
+
+<p>Cream and then add</p>
+
+<div class="poem">  <div class="stanza">
+<p>Four tablespoonfuls of shortening,</p>
+<p>One and one-half cups of flour,</p>
+<p>Three teaspoonfuls of baking powder,</p>
+<p>Stiffly-beaten whites of two eggs.</p>
+  </div>  </div>
+
+<p>Drop by the spoonful three inches apart on well-greased and
+floured baking sheet. Bake in a moderate oven.</p>
+
+
+<h5>LOAF CAKE</h5>
+
+<p>Place in a mixing bowl</p>
+
+<div class="poem">  <div class="stanza">
+<p>One and one-half cups of sugar,</p>
+<p>Yolks of four eggs.</p>
+  </div>  </div>
+
+<p>Cream until well blended and then add</p>
+
+<div class="poem">  <div class="stanza">
+<p>Six ounces of butter.</p>
+  </div>  </div>
+
+<p>Cream again and then add</p>
+
+<div class="poem">  <div class="stanza">
+<p>Four cups of flour,</p>
+<p>Five teaspoons of baking powder,</p>
+<p>One teaspoon of flavoring,</p>
+<p>One and one-quarter cups of milk.</p>
+  </div>  </div>
+
+<p>Beat to mix and then cut and fold in the stiffly beaten whites
+of the four eggs. Place in a well-greased and floured loaf-shaped
+pan and bake fifty minutes in moderate oven.</p>
+<span class="pagenum"><a name="page56" id="page56"></a>[pg 56]</span>
+
+
+<h5>COTTAGE PUDDING</h5>
+
+<p>Place in a mixing bowl</p>
+
+<div class="poem">  <div class="stanza">
+<p>One cup of sugar,</p>
+<p>One egg,</p>
+<p>Six tablespoons of shortening,</p>
+<p>Two and one-half cups of flour,</p>
+<p>Five teaspoonfuls of baking powder,</p>
+<p>One cup of water.</p>
+  </div>  </div>
+
+<p>Beat hard and thoroughly mix and then bake one-half of this
+mixture in well-greased custard cups for cottage pudding. To
+the balance of the mixture add a choice of any of the following:</p>
+
+<div class="poem">  <div class="stanza">
+<p>One-half cup cocoanut or</p>
+<p>One-half cup of finely chopped nuts,</p>
+<p>One-half cup of finely chopped raisins,</p>
+<p>One-half cup of currants, candied orange peel or lemon peel,</p>
+<p>One-half cup of finely chopped figs, dates or evaporated apricots.</p>
+  </div>  </div>
+
+<p>Pour into well-greased and floured loaf-shaped pan and bake
+in moderate oven for thirty minutes. Cool and ice with water icing.</p>
+
+
+<h5>FONDANT ICING</h5>
+
+<p>Place in saucepan</p>
+
+<div class="poem">  <div class="stanza">
+<p>Two and one-half cups of sugar,</p>
+<p>One-quarter cup white corn syrup,</p>
+<p>One-half cup water.</p>
+  </div>  </div>
+
+<p>Stir to dissolve sugar, bring to boil, cook until it forms soft
+ball when tried in cold water, or 240 degrees Fahrenheit in candy
+thermometer. Remove from the fire, pour on large well-greased
+meat platter and let cool; then begin and knead with spatula or
+spoon until creamy white&mdash;when stiff knead like dough, cover
+and set aside for twenty-four hours. To use, melt in double
+boiler, adding flavoring desired and just a tablespoon or two
+of boiling water to make a consistency that will spread.</p>
+<span class="pagenum"><a name="page57" id="page57"></a>[pg 57]</span>
+
+
+<h5>CHOCOLATE ICING</h5>
+
+<p>Place in bowl</p>
+
+<div class="poem">  <div class="stanza">
+<p>One pound XXXX sugar,</p>
+<p>Two tablespoons cornstarch,</p>
+<p>One-half cup cocoa,</p>
+<p>Sufficient boiling water to make mixture spread.</p>
+  </div>  </div>
+
+<p>Beat until smooth, then add one tablespoon of melted butter and use.</p>
+
+
+<h5>BUTTER CREAM ICING</h5>
+
+<p>Wash salt from two ounces of butter, then beat until creamy,
+then add white of one egg and beat until mixture fluffs, then add</p>
+
+<div class="poem">  <div class="stanza">
+<p>One teaspoonful vanilla extract,</p>
+<p>One-half teaspoonful almond or rose extract,</p>
+<p>One pound XXXX sugar.</p>
+  </div>  </div>
+
+<p>Beat to thoroughly blend, if too thick, add one tablespoonful
+of boiling water, spread between layers and use for icing the
+cake. Cakes covered with butter cream icing may also be covered
+with finely chopped nuts or toasted cocoanut. To toast cocoanut,
+put cocoanut in pan in hot oven for few minutes, stirring
+frequently until it just begins to take the color.</p>
+
+
+<h5>SOFT GINGERBREAD</h5>
+
+<div class="poem">  <div class="stanza">
+<p>One cup of molasses,</p>
+<p>One-half cup of sugar,</p>
+<p>Eight tablespoons of shortening,</p>
+<p>Two and one-half cups of flour,</p>
+<p>One teaspoon of soda dissolved in one-half cup of water,</p>
+<p>One teaspoon of ginger,</p>
+<p>One-half teaspoon of cloves,</p>
+<p>Two teaspoons of cinnamon,</p>
+<p>Two teaspoons of baking powder.</p>
+  </div>  </div>
+
+<p>Beat hard to blend and then pour into well-greased and
+floured pan and bake in a slow oven for thirty-five minutes.</p>
+<span class="pagenum"><a name="page58" id="page58"></a>[pg 58]</span>
+
+
+<h5>PLAIN WATER ICING</h5>
+
+<p>Place in bowl</p>
+
+<div class="poem">  <div class="stanza">
+<p>One pound XXXX sugar.</p>
+<p>Two tablespoonfuls cornstarch,</p>
+<p>One teaspoonful lemon juice,</p>
+<p>Sufficient hot water to spread.</p>
+  </div>  </div>
+
+<p>Beat to mix, then use.</p>
+
+
+<h5>ORANGE WATER ICING</h5>
+
+<p>Place in bowl</p>
+
+<div class="poem">  <div class="stanza">
+<p>One pound XXXX sugar,</p>
+<p>Two tablespoonfuls cornstarch,</p>
+<p>Yolk of one egg,</p>
+<p>One teaspoonful grated orange peel.</p>
+  </div>  </div>
+
+<p>Sufficient hot orange juice to make a mixture which will
+spread. Beat hard for a few minutes to make glassy.</p>
+
+
+<h5>MOLASSES CAKE</h5>
+
+<p>Place in a mixing bowl</p>
+
+<div class="poem">  <div class="stanza">
+<p>One-half cup of syrup,</p>
+<p>One-half cup of brown sugar,</p>
+<p>Six tablespoons of shortening,</p>
+<p>One egg.</p>
+  </div>  </div>
+
+<p>Cream well and then add</p>
+
+<div class="poem">  <div class="stanza">
+<p>One cup of seeded raisins,</p>
+<p>Two and one-half cups of flour,</p>
+<p>One-half teaspoon of baking soda dissolved in</p>
+<p>One-quarter cup of cold water or milk,</p>
+<p>One-quarter teaspoonful mace,</p>
+<p>One-quarter teaspoonful cloves,</p>
+<p>One-half teaspoonful ginger.</p>
+  </div>  </div>
+
+<p>Work to a smooth dough and then roll on a slightly floured
+board and cut. Brush the tops of the cakes with syrup and
+sprinkle with finely chopped nuts. Bake for eight minutes in a
+moderate oven. This makes about three dozen cakes.</p>
+<span class="pagenum"><a name="page59" id="page59"></a>[pg 59]</span>
+
+
+<h5>WHITE MOUNTAIN ICING</h5>
+
+<p>Place in saucepan</p>
+
+<div class="poem">  <div class="stanza">
+<p>Two cups of sugar,</p>
+<p>One-half cup of corn syrup,</p>
+<p>One-half cup of water.</p>
+  </div>  </div>
+
+<p>Stir to dissolve sugar; bring to a boil, cook until mixture
+forms soft ball, then pour in fine stream upon stiffly beaten white
+of egg. Beat to blend and use while warm.</p>
+
+
+<h5>DEVIL'S FOOD CAKE</h5>
+
+<div class="poem">  <div class="stanza">
+<p>One cupful of sugar,</p>
+<p>Six tablespoonfuls of shortening.</p>
+  </div>  </div>
+
+<p>Cream well and then add</p>
+
+<div class="poem">  <div class="stanza">
+<p>Yolk of one egg,</p>
+<p>One whole egg,</p>
+<p>Three-quarter cupful of milk,</p>
+<p>Two cupfuls of flour,</p>
+<p>Three teaspoonfuls of baking powder,</p>
+<p>One-half cupful of powdered cocoa,</p>
+<p>One teaspoonful of cinnamon.</p>
+  </div>  </div>
+
+<p>Beat to mix and then bake in two layers in a moderate oven
+for twenty-five minutes. Now place</p>
+
+<div class="poem">  <div class="stanza">
+<p>Left over white of egg,</p>
+<p>One-half glassful of apple jelly</p>
+  </div>  </div>
+
+<p>in a bowl and beat with a Dover egg-beater to a heavy meringue
+that will hold its shape. Use this for filling. For icing use</p>
+
+<div class="poem">  <div class="stanza">
+<p>One cupful of XXXX sugar,</p>
+<p>Two tablespoonfuls of cornstarch.</p>
+  </div>  </div>
+
+<p>Sift sugar and starch and add sufficient boiling water to
+moisten, beat smooth and spread on the cake.</p>
+<span class="pagenum"><a name="page60" id="page60"></a>[pg 60]</span>
+
+
+<h5>CHOCOLATE LAYER CAKE</h5>
+
+<p>Place in a bowl</p>
+
+<div class="poem">  <div class="stanza">
+<p>One cup of sugar,</p>
+<p>Yolks of two eggs.</p>
+  </div>  </div>
+
+<p>Cream and then add</p>
+
+<div class="poem">  <div class="stanza">
+<p>Six tablespoons of shortening,</p>
+<p>Three cups of flour,</p>
+<p>Five level teaspoons baking powder,</p>
+<p>Two teaspoons of vanilla,</p>
+<p>One cup of milk or water.</p>
+  </div>  </div>
+
+<p>Beat to mix and then cut and fold in the stiffly beaten whites
+of two eggs. Bake in two layers in prepared pans and when
+cool place a chocolate filling between and ice with chocolate
+butter cream. See chocolate filling recipe.</p>
+
+
+<h5>SOFT COOKIES</h5>
+
+<p>Place in a saucepan</p>
+
+<div class="poem">  <div class="stanza">
+<p>One cupful of molasses,</p>
+<p>Six tablespoons of shortening.</p>
+  </div>  </div>
+
+<p>Bring to a boil and then add</p>
+
+<div class="poem">  <div class="stanza">
+<p>One teaspoonful of ginger,</p>
+<p>One and one-half teaspoonfuls of cinnamon,</p>
+<p>One-half teaspoon of allspice.</p>
+  </div>  </div>
+
+<p>Stir to blend and then take from fire and let cool, now add</p>
+
+<div class="poem">  <div class="stanza">
+<p>One egg,</p>
+<p>One cupful of sour milk,</p>
+<p>One teaspoonful of baking soda.</p>
+  </div>  </div>
+
+<p>Beat with a Dover egg-beater to blend and then add sufficient
+flour to make a soft dough that can be handled, usually about
+seven cupfuls. Form into balls the size of a walnut and then
+flatten between the hands. Bake upon a greased and floured
+inverted baking pan in a moderate oven for about ten minutes.</p>
+<span class="pagenum"><a name="page61" id="page61"></a>[pg 61]</span>
+
+
+<h5>CHARLOTTE RUSSE</h5>
+
+<p>Bake the sponge cake mixture in muffin pans and then cool.
+Cut slice from the top, scoop out the crumbs and then fill with
+whipped cream or fruit whip.</p>
+
+
+<h5>CHOCOLATE BUTTER CREAM</h5>
+
+<p>Place two ounces of butter in a bowl and beat to a cream, then add</p>
+
+<div class="poem">  <div class="stanza">
+<p>Two and one-half cups of XXXX sugar,</p>
+<p>Three-quarters cup of cocoa,</p>
+<p>One-half teaspoon cinnamon,</p>
+<p>One teaspoon of vanilla,</p>
+<p>Four tablespoonfuls of boiling coffee.</p>
+  </div>  </div>
+
+<p>Beat to a smooth cream and then spread on the cake.</p>
+
+
+<h5>ENGLISH SEED CAKES</h5>
+
+<div class="poem">  <div class="stanza">
+<p>Three-quarters cup of sugar,</p>
+<p>One egg,</p>
+<p>Five tablespoons of shortening,</p>
+<p>Two cups of flour,</p>
+<p>Four teaspoons of baking powder,</p>
+<p>Three-quarters cup of milk,</p>
+<p>Two tablespoonfuls of caraway seeds.</p>
+  </div>  </div>
+
+<p>Place in a mixing bowl and beat to mix. Pour into a well-greased
+pan and place the following mixture on top:</p>
+
+<p>Place in a mixing bowl</p>
+
+<div class="poem">  <div class="stanza">
+<p>Six tablespoons of flour,</p>
+<p>Four tablespoons of brown sugar,</p>
+<p>One and one-half tablespoons of caraway seeds,</p>
+<p>Two tablespoonfuls of shortening.</p>
+  </div>  </div>
+
+<p>Rub between the fingers until fine and crumbly. Spread over
+the top of the cake and bake in a moderate oven for thirty-five minutes.</p>
+
+<p>To prepare the pan: Use a deep layer-cake pan and grease
+it. Then line with paper and grease again.</p>
+<span class="pagenum"><a name="page62" id="page62"></a>[pg 62]</span>
+
+
+<h5>ENGLISH ROCKS</h5>
+
+<p>Place in a mixing bowl</p>
+
+<div class="poem">  <div class="stanza">
+<p>One and one-half cups of brown sugar,</p>
+<p>Two-thirds cup of shortening,</p>
+<p>Two eggs,</p>
+<p>One teaspoon of soda, dissolved in</p>
+<p>Four tablespoons of water,</p>
+<p>Two teaspoonfuls of cinnamon,</p>
+<p>One teaspoonful of nutmeg.</p>
+<p>Two and one-half cups of flour,</p>
+<p>One and one-half cups of finely chopped nuts,</p>
+<p>One and one-half cups of finely chopped raisins.</p>
+  </div>  </div>
+
+<p>Mix thoroughly and drop by a teaspoon on a well-greased
+and floured baking sheet and bake for twelve minutes in a moderate oven.</p>
+
+
+<h5>FRUIT CAKE</h5>
+
+<p>A handsome and rich fruit cake is usually the accepted
+cake for weddings and anniversaries. In the days of long ago
+the young women of the household delighted to show their skill
+in the making and baking of this queen of cakes. In those days
+folks felt that it was an indispensable feature of the feast, and
+the reveler of to-day holds it in equal esteem as did his grandad
+before him. Here is an old and treasured recipe:</p>
+
+<p>Place one glass of spiced jam in a bowl and add</p>
+
+<div class="poem">  <div class="stanza">
+<p>One tablespoon of cocoa,</p>
+<p>One teaspoon of cinnamon,</p>
+<p>One-half teaspoon of nutmeg,</p>
+<p>Two tablespoons of vanilla extract.</p>
+  </div>  </div>
+
+<p>Beat to thoroughly mix and then spread over the cake. Set
+the cake in a deep aluminum saucepan or stone crock and put
+in a warm room to ripen, until just before Christmas. Then
+remove the cake from the crock and wipe with a cloth which has
+been wrung very dry from hot water, then ice with chocolate icing.</p>
+<span class="pagenum"><a name="page63" id="page63"></a>[pg 63]</span>
+
+
+<h5>AN INEXPENSIVE FRUIT CAKE</h5>
+
+<div class="poem">  <div class="stanza">
+<p>One cup of syrup,</p>
+<p>One-half cup of brown sugar,</p>
+<p>One-half cup of shortening,</p>
+<p>One egg.</p>
+  </div>  </div>
+
+<p>Cream well and then add</p>
+
+<div class="poem">  <div class="stanza">
+<p>Three cups of flour,</p>
+<p>One-half cup of cocoa,</p>
+<p>Three level tablespoons of baking powder,</p>
+<p>One cup of black coffee,</p>
+<p>One level tablespoon of cinnamon,</p>
+<p>One teaspoon of nutmeg,</p>
+<p>One-half teaspoon of cloves,</p>
+<p>One-quarter teaspoon of ginger,</p>
+<p>One package of seedless raisins,</p>
+<p>One cup of seeded raisins,</p>
+<p>One cup of finely chopped peanuts,</p>
+<p>One cup of finely chopped prunes.</p>
+  </div>  </div>
+
+<p>Mix well and bake in well-greased and floured pan, which has
+been lined with a greased and floured paper. Bake in a slow oven for one hour.</p>
+
+
+<h5>RUMANIAN FRUIT CAKE</h5>
+
+<p>This is the richest cake made in Europe during the holiday
+season and is usually for royalty. The original recipe came to
+me in a form that is much too large for the ordinary family,
+so I have divided the proportions so that even the thrifty
+housewife may feel she can afford this one extravagance. The recipe follows:</p>
+
+<div class="poem">  <div class="stanza">
+<p>One cup of honey,</p>
+<p>One cup of brown sugar,</p>
+<p>Three-quarters cup of good shortening,</p>
+<p>One teaspoon of cinnamon,</p>
+<p>One teaspoon of nutmeg,</p>
+<span class="pagenum"><a name="page64" id="page64"></a>[pg 64]</span>
+<p>One-half teaspoon of ginger,</p>
+<p>One-half teaspoon of cloves,</p>
+<p>One-quarter teaspoon of allspice,</p>
+<p>Yolks of three eggs.</p>
+  </div>  </div>
+
+<p>Cream together and then add</p>
+
+<div class="poem">  <div class="stanza">
+<p>One-half pint cup of spiced jam,</p>
+<p>One-half pint cup of any kind of jelly.</p>
+  </div>  </div>
+
+<p>Beat again to blend and then add</p>
+
+<div class="poem">  <div class="stanza">
+<p>Six cups of sifted flour,</p>
+<p>Tour tablespoons of baking powder,</p>
+<p>Three-quarters cup of strong black coffee.</p>
+  </div>  </div>
+
+<p>Beat just enough to mix and then cut and fold in the stiffly
+beaten whites of three eggs and add</p>
+
+<div class="poem">  <div class="stanza">
+<p>One and one-half cups of seeded raisins,</p>
+<p>One cup of seedless raisins,</p>
+<p>One-half cup of seeded currants,</p>
+<p>One and one-half cups of finely chopped peanuts, or other nuts,</p>
+<p>One cup of finely chopped citron,</p>
+<p>One-half cup of finely chopped orange or lemon peel, mixed,</p>
+<p>One cup of finely chopped figs,</p>
+<p>One cup of finely chopped apricots,</p>
+<p>One cup of finely chopped and stoned prunes.</p>
+  </div>  </div>
+
+<p>Mix in the fruit well and then grease and flour a round
+pudding pan and line with three thicknesses of greased and
+floured paper. Pour in the cake mixture and cover the top of
+the cake with a well-greased paper. Now set the pan containing
+the cake in a large baking pan, which contains about three cups
+of boiling water. Place in a slow oven and bake for two and
+one-half hours. Remove and let cool and then turn from
+the pan and brush the paper with boiling water to remove. Now to ripen or age.</p>
+<span class="pagenum"><a name="page65" id="page65"></a>[pg 65]</span>
+
+
+<h5>CHEAP FRUIT CAKE</h5>
+
+<p>Place in a saucepan</p>
+
+<div class="poem">  <div class="stanza">
+<p>One cup of syrup,</p>
+<p>One cup of coffee,</p>
+<p>One-half cup of shortening,</p>
+<p>One-half cup of cocoa,</p>
+<p>One-half cup of brown sugar,</p>
+<p>One package of raisins,</p>
+<p>One and one-half cups of finely chopped peanuts,</p>
+<p>Two teaspoons of cinnamon,</p>
+<p>One-half teaspoon of nutmeg,</p>
+<p>One-half teaspoon of allspice,</p>
+<p>One-half teaspoon of cloves.</p>
+  </div>  </div>
+
+<p>Bring to a boil and then set back on the stove and let cook
+very slowly for ten minutes. Turn into a mixing bowl and let
+cool. Now add five cups of sifted flour, four level tablespoons
+of baking powder; beat to thoroughly mix and then turn into
+well-greased and floured pan and bake in a slow oven for fifty-five
+minutes. Cool and store as for Rumanian fruit cake.</p>
+
+
+<h5>WHITE FRUIT CAKE</h5>
+
+<p>Which is commonly called the Bride's Cake.</p>
+
+<div class="poem">  <div class="stanza">
+<p>Eight ounces of creamery butter,</p>
+<p>Two cupfuls of sugar.</p>
+  </div>  </div>
+
+<p>Cream together until frothy and like snow, and then add, one
+at a time, six eggs, then add</p>
+
+<div class="poem">  <div class="stanza">
+<p>Five cupfuls of sifted flour,</p>
+<p>Two level tablespoonfuls baking powder,</p>
+<p>One cupful of seeded raisins,</p>
+<p>One cupful of currants,</p>
+<p>One cupful of finely chopped citron,</p>
+<p>One and one-quarter cups of milk,</p>
+<p>One cupful of finely chopped nuts.</p>
+  </div>  </div>
+
+<p>Beat to mix and then bake in a slow oven in a prepared pan
+one and one-half hours. To prepare the pan, grease and flour
+the pan and then line it with greased and floured paper.</p>
+<span class="pagenum"><a name="page66" id="page66"></a>[pg 66]</span>
+
+
+<h5>WHITE POUND CAKE</h5>
+
+<div class="poem">  <div class="stanza">
+<p>Four ounces of butter,</p>
+<p>One and one-half cups of sugar.</p>
+  </div>  </div>
+
+<p>Cream until light and frothy, and then add</p>
+
+<div class="poem">  <div class="stanza">
+<p>One cupful of milk,</p>
+<p>Three and one-half cupfuls of flour,</p>
+<p>Four teaspoonfuls of baking powder,</p>
+<p>One teaspoonful of almond extract,</p>
+<p>One-half teaspoonful of mace.</p>
+  </div>  </div>
+
+<p>Beat for five minutes to blend and then cut and fold in the
+stiffly beaten whites of five eggs. Bake in prepared pans for
+one hour in a moderate oven. Use the pans prepared the same
+as for the fruit cake. Golden cake may be made from this
+recipe, using the yolks of seven eggs.</p>
+
+<p>To use successfully you must use good shortening, pastry
+flour, granulated sugar and fresh eggs. Exact care in measuring
+with the proper methods of compounding and finally careful
+baking are necessary. Now for another point: do not stir
+the cake after its final beating.</p>
+
+<p>In filling the cake pan put the mixture well into the corners
+and leave a slight depression in the centre. This will leave the
+cake perfectly smooth on top. Now, if the oven is too cool when
+the cakes go into it the cake will rise over the top of the pans
+and become coarse-grained. While, on the other hand, if it is
+too hot it will brown quickly on the top before the cake has had
+a chance to rise; then when the dough does attempt to rise it
+will break through and crack the crust. Too much flour will also
+cause this. Now to break the old hoodoos about cake-baking!
+You may look at the cake after it is in the oven ten minutes if
+you will open and shut the oven door gently, and if necessary
+to remove the cake wait until it has reached its full height and
+is beginning to brown. Then it may be removed carefully without
+danger of falling. Sometimes it may be necessary to
+remove the cakes so that they may brown evenly. Icing the cakes
+<span class="pagenum"><a name="page67" id="page67"></a>[pg 67]</span>
+greatly improves their appearance. Should the cake for any
+reason scorch, don't trim it with a knife. This spoils its appearance;
+instead use a grater and remove the scorched part.</p>
+
+<p>Turn the cakes to cool upon a sieve or wire cake-rack.
+Do not attempt to ice a cake until it is cool and then coat the
+entire cake over with a plain water icing.</p>
+
+
+<h5>A SMALL POUND CAKE</h5>
+
+<div class="poem">  <div class="stanza">
+<p>Four ounces of butter,</p>
+<p>One cupful of sugar.</p>
+  </div>  </div>
+
+<p>Place in a warm bowl and cream until light and frothy; now
+add yolks of four eggs and beat well for ten minutes, then add</p>
+
+<div class="poem">  <div class="stanza">
+<p>Three cupfuls of flour,</p>
+<p>Four level teaspoonfuls baking powder,</p>
+<p>One cupful of milk,</p>
+<p>One teaspoonful of nutmeg.</p>
+  </div>  </div>
+
+<p>Beat hard for fifteen minutes and then carefully fold in the
+stiffly beaten white of an egg and then pour into a prepared
+pan and bake for sixty minutes in slow oven.</p>
+
+
+<h5>A LARGE POUND CAKE</h5>
+
+<div class="poem">  <div class="stanza">
+<p>One and one-half cupfuls of sugar,</p>
+<p>Eight ounces of shortening.</p>
+  </div>  </div>
+
+<p>Cream together until light and fluffy and then add</p>
+
+<div class="poem">  <div class="stanza">
+<p>Yolks of six eggs,</p>
+<p>Five cupfuls of sifted flour,</p>
+<p>Three level teaspoons of baking powder,</p>
+<p>One and one-half cupfuls of milk,</p>
+<p>One teaspoonful of mace.</p>
+  </div>  </div>
+
+<p>Beat for twenty minutes to blend and then carefully fold in
+the stiffly beaten whites of the six eggs. Bake in a prepared
+pan for eighty minutes in a moderate oven.</p>
+<span class="pagenum"><a name="page68" id="page68"></a>[pg 68]</span>
+
+
+<h5>COBBLER, SOUTHERN STYLE</h5>
+
+<p>Select the fruit desired and to one quart of stewed fruit add</p>
+
+<div class="poem">  <div class="stanza">
+<p>One and one-half cups of fine bread crumbs,</p>
+<p>One cup of brown sugar,</p>
+<p>Three tablespoonfuls of melted shortening,</p>
+<p>One teaspoon of nutmeg or cinnamon.</p>
+  </div>  </div>
+
+<p>Mix well and then turn into well-greased baking dish and
+cover with a crust of pastry. Bake in a slow oven for forty
+minutes. Serve with either fruit or vanilla sauce.</p>
+
+
+<h5>CHERRY ROLY-POLY</h5>
+
+<p>Place in a mixing bowl</p>
+
+<div class="poem">  <div class="stanza">
+<p>Two and one-half cups of sifted flour,</p>
+<p>Two tablespoons of baking powder,</p>
+<p>One teaspoon of salt,</p>
+<p>One-half cup of sugar.</p>
+  </div>  </div>
+
+<p>Sift to mix. Now rub in one-half cup of shortening and
+mix to a dough with three-quarters cup of water. Roll out
+one-quarter inch thick and fill with the prepared cherries. Roll
+as for jelly roll and then place in a well-greased and floured pan.
+Bake in a moderate oven for thirty-five minutes, basting every
+ten minutes with syrup made from</p>
+
+<div class="poem">  <div class="stanza">
+<p>One-half cup of brown sugar,</p>
+<p>Three-quarters cup of boiling water.</p>
+  </div>  </div>
+
+<p>To prepare the cherries: Stone two pounds of cherries and
+place in a saucepan and add</p>
+
+<div class="poem">  <div class="stanza">
+<p>One cup of brown sugar,</p>
+<p>Four tablespoons of water.</p>
+  </div>  </div>
+
+<p>Cook slowly until the cherries are soft and then add</p>
+
+<div class="poem">  <div class="stanza">
+<p>Two tablespoons of cornstarch dissolved in</p>
+<p>Three tablespoons of water.</p>
+  </div>  </div>
+
+<p>Bring to a boil and cook for five minutes. Cool and use.
+This mixture must be very thick.</p>
+<span class="pagenum"><a name="page69" id="page69"></a>[pg 69]</span>
+
+
+<h5>OATMEAL DROPS</h5>
+
+<p>Place in a saucepan</p>
+
+<div class="poem">  <div class="stanza">
+<p>One cup of corn syrup,</p>
+<p>One-half cup of shortening,</p>
+<p>One cup of chopped raisins.</p>
+  </div>  </div>
+
+<p>Bring to a boil and cook for five minutes and then add</p>
+
+<div class="poem">  <div class="stanza">
+<p>One teaspoon of soda dissolved in</p>
+<p>Four tablespoons of cold water,</p>
+<p>Two cups of rolled oats,</p>
+<p>One-half cup of flour,</p>
+<p>One-half teaspoon of nutmeg.</p>
+  </div>  </div>
+
+<p>Mix and then drop by the spoonful on a greased and floured
+baking sheet two inches apart. Bake in a hot oven for ten minutes.</p>
+
+
+<h5>CHEESE CAKE</h5>
+
+<p>Use level measurements. Place in a saucepan</p>
+
+<div class="poem">  <div class="stanza">
+<p>One cupful of milk,</p>
+<p>Two tablespoonfuls cornstarch.</p>
+  </div>  </div>
+
+<p>Dissolve the starch in the milk and then bring to a boil. Cook
+for five minutes. Cool and then rub one and one-half cupfuls
+of cottage cheese through a sieve. Add</p>
+
+<div class="poem">  <div class="stanza">
+<p>One teaspoonful of nutmeg,</p>
+<p>Two yolks of eggs,</p>
+<p>One teaspoonful of vanilla extract,</p>
+<p>Two-thirds cup of sugar.</p>
+  </div>  </div>
+
+<p>Beat to cream and then fill into the oblong cheese-cake pan,
+which has been lined with plain pastry. Bake in a slow oven for thirty minutes.</p>
+<span class="pagenum"><a name="page70" id="page70"></a>[pg 70]</span>
+
+
+<h5>SOFT CHOCOLATE COOKIES</h5>
+
+<div class="poem">  <div class="stanza">
+<p>One-half cup of brown sugar,</p>
+<p>One-half cup of syrup,</p>
+<p>Six tablespoons of shortening,</p>
+<p>One egg.</p>
+  </div>  </div>
+
+<p>Cream and then add</p>
+
+<div class="poem">  <div class="stanza">
+<p>One-half cup of cocoa,</p>
+<p>One-half cup of milk,</p>
+<p>Two teaspoons of baking powder,</p>
+<p>Four cupfuls of flour,</p>
+<p>One teaspoon of cinnamon.</p>
+  </div>  </div>
+
+<p>Work to a dough and then roll, cut and bake in a moderate
+oven for eight minutes. Cool and cover with a damp cloth
+for three minutes. Store in an air-tight container.</p>
+
+
+<h5>BLACK NUT CAKE</h5>
+
+<div class="poem">  <div class="stanza">
+<p>One cup of brown sugar,</p>
+<p>Five tablespoons of shortening.</p>
+  </div>  </div>
+
+<p>Cream well and then add</p>
+
+<div class="poem">  <div class="stanza">
+<p>One-half cup of cocoa,</p>
+<p>Two cups of sifted flour,</p>
+<p>Four level teaspoons baking powder,</p>
+<p>One well-beaten egg,</p>
+<p>One cup of milk,</p>
+<p>One teaspoon of cinnamon,</p>
+<p>One teaspoon vanilla,</p>
+<p>One cup of finely chopped nuts.</p>
+  </div>  </div>
+
+<p>Peanuts or any other variety selected will do. Beat to mix
+and then pour into well-greased and floured loaf-shaped pans.
+Bake for thirty-five minutes in a moderate oven. Ice with water
+icing. This cake is delicious.</p>
+<span class="pagenum"><a name="page71" id="page71"></a>[pg 71]</span>
+
+
+<h5>ANIMAL COOKIES</h5>
+
+<div class="poem">  <div class="stanza">
+<p>One cupful of brown sugar,</p>
+<p>One and one-half cupfuls of flour,</p>
+<p>One-quarter teaspoonful of baking soda,</p>
+<p>Two teaspoonfuls of baking powder,</p>
+<p>One teaspoonful of ginger,</p>
+<p>Two teaspoonfuls of cinnamon,</p>
+<p>One-half teaspoon of nutmeg.</p>
+  </div>  </div>
+
+<p>Mix thoroughly by sifting and then rub into the mixture
+seven tablespoons of shortening. Mix to dough with</p>
+
+<div class="poem">  <div class="stanza">
+<p>One well-beaten egg,</p>
+<p>Six tablespoons of coffee.</p>
+  </div>  </div>
+
+<p>Knead dough well and then roll out one-quarter inch on
+slightly floured pastry board. Cut with animal cutters and then
+bake on a baking sheet in a moderate oven for ten minutes. Cool
+and then wash with a mixture of syrup and water and roll in confectioner's sugar.</p>
+
+<p><span class="sc">Note</span>.&mdash;The dough must be fairly soft. If necessary, add more coffee.</p>
+
+<p>Syrup Wash:</p>
+
+<div class="poem">  <div class="stanza">
+<p>Three tablespoons syrup,</p>
+<p>One tablespoon boiling water.</p>
+  </div>  </div>
+
+<p>Mix and use.</p>
+
+
+<h5>CHOCOLATE FILLING FOR CAKES MADE FROM COCOA</h5>
+
+<p>Place in a saucepan</p>
+
+<div class="poem">  <div class="stanza">
+<p>One cup of water,</p>
+<p>One cup of syrup,</p>
+<p>One-half cup of cocoa,</p>
+<p>Six tablespoons of cornstarch,</p>
+<p>One teaspoon of cinnamon.</p>
+  </div>  </div>
+
+<p>Stir until the starch is dissolved and then bring to a boil.
+Cook slowly for six minutes and then add one teaspoon of vanilla.
+Cool and use for chocolate filling between cakes, in &#233;clairs or
+cream puffs, or for chocolate pie.</p>
+<span class="pagenum"><a name="page72" id="page72"></a>[pg 72]</span>
+
+
+
+
+<h4>VEGETABLES</h4>
+
+
+<h5>BAKED GREEN PEPPERS</h5>
+
+<p>Allow one large pepper for each person. Cut a slice from
+the top and remove the seeds and then place in cold water until
+needed. Now mince fine four onions and then cook until tender
+but not brown, in four tablespoons of shortening. Place in a bowl and then add</p>
+
+<div class="poem">  <div class="stanza">
+<p>Two ounces of bacon, diced and cooked to a light brown,</p>
+<p>One and one-half cups of fine bread crumbs,</p>
+<p>Two teaspoons of salt,</p>
+<p>One teaspoon paprika,</p>
+<p>One-half teaspoon thyme,</p>
+<p>Three-quarters cup of milk,</p>
+<p>One well-beaten egg.</p>
+  </div>  </div>
+
+<p>Mix and then fill into six large peppers. Place in a greased
+baking pan and add one-half cup of water. Bake for forty minutes
+in a moderate oven. Five minutes before removing from
+the oven place a strip of bacon over each pepper. When nicely browned, serve.</p>
+
+
+<h5>EGG PLANT CROQUETTES</h5>
+
+<p>Pare the egg plant and then cut in slices and cover with
+boiling water. Cook until tender and then drain well. Place in a bowl and add</p>
+
+<div class="poem">  <div class="stanza">
+<p>One medium-sized onion grated,</p>
+<p>Two green peppers chopped fine,</p>
+<p>One well-beaten egg,</p>
+<p>One-half cup of fine crumbs,</p>
+<p>Two teaspoons of salt,</p>
+<p>One teaspoon of paprika.</p>
+  </div>  </div>
+
+<p>Mould into croquettes and then dip in flour, then in beaten
+egg and roll in fine crumbs. Fry in hot fat, serve with cream sauce.</p>
+<span class="pagenum"><a name="page73" id="page73"></a>[pg 73]</span>
+
+
+<h5>BRAISED CELERY</h5>
+
+<p>Scrape and thoroughly clean the coarse outside branches
+of celery, cut into inch pieces and then parboil gently for
+fifteen minutes. Drain. Now place two tablespoons of butter
+in a saucepan and add one and one-half cupfuls of the prepared
+celery. Cover closely and cook until tender, shaking occasionally
+to prevent sticking to the pan. Season, and when ready to
+serve cover with espaniole or brown sauce made from stock.</p>
+
+<p>To make sauce: Place two tablespoonfuls of fat in an iron
+frying pan and add four tablespoonfuls of flour; work to a roux,
+browning well. Now add one and a half cupfuls of stock and
+bring to a boil. Cook for five minutes and then strain and
+return to the saucepan and season. Use a bouillon cube to
+make the stock if none of the regular stock is on hand.</p>
+
+
+<h5>BAKED BABY LIMA BEANS</h5>
+
+<p>These tiny limas are most delicious when baked like the
+ordinary navy bean. Wash one-half pound of beans well and
+then look over carefully and discard all bruised or damaged
+ones. Soak overnight in cold water. In the morning wash
+again and then place in a saucepan and cover with cold water.
+Bring to a boil and then turn into a colander and let the cold
+water run on them, then place in a saucepan and cover with
+boiling water and cook for twenty minutes. Turn into a baking dish and add</p>
+
+<div class="poem">  <div class="stanza">
+<p>One cup of stewed tomatoes,</p>
+<p>One onion, minced fine,</p>
+<p>One green pepper, minced fine,</p>
+<p>One teaspoon of salt,</p>
+<p>One tablespoon of paprika,</p>
+<p>One-half cup of salad oil,</p>
+<p>Four tablespoons of syrup.</p>
+  </div>  </div>
+
+<p>Add sufficient water to cover beans one inch deep. Mix well
+and bake for two hours in a slow oven.</p>
+<span class="pagenum"><a name="page74" id="page74"></a>[pg 74]</span>
+
+
+<h5>STRING BEANS, ITALIAN STYLE</h5>
+
+<p>Soak one cupful of dried string beans and then cook until
+tender or use 1 quart of green snap beans.</p>
+
+<p>Then add</p>
+
+<div class="poem">  <div class="stanza">
+<p>Two onions minced fine,</p>
+<p>One green or red pepper minced fine.</p>
+  </div>  </div>
+
+<p>When tender drain well and season with</p>
+
+<div class="poem">  <div class="stanza">
+<p>One teaspoonful of salt,</p>
+<p>One teaspoonful of paprika,</p>
+<p>Three tablespoonfuls of grated cheese.</p>
+  </div>  </div>
+
+
+<h5>CARROTS A LA BRABANCONNE</h5>
+
+<p>Pare carrots cut in slices and then cook until tender. Drain
+and then place a layer of carrots in a baking dish. Sprinkle
+with fine bread crumbs and salt and paprika and then sift two
+tablespoons of grated cheese over each layer. Repeat this until
+the dish is full and then cover with one and one-half cupfuls of
+cream sauce. Sprinkle with grated cheese and fine bread
+crumbs. Bake in a hot oven for twenty minutes.</p>
+
+
+<h5>BABY LIMA BEAN CROQUETTES</h5>
+
+<p>Baby lima beans should be soaked overnight. In the morning
+look over carefully and then discard all bruised and damaged
+beans. Place in a saucepan and cover with cold water.
+Bring to a boil and cook for five minutes. Turn into a colander
+and rinse under cold water and then return to the saucepan.
+Cover with boiling water and cook until tender, then add</p>
+
+<div class="poem">  <div class="stanza">
+<p>Two onions, minced fine,</p>
+<p>One fagot of soup herbs.</p>
+  </div>  </div>
+
+<p>Cool and then drain the beans well, then mash fine, pile in
+a dish and set in the icebox until needed.</p>
+<span class="pagenum"><a name="page75" id="page75"></a>[pg 75]</span>
+
+
+<h5>CREAMED MUSHROOMS</h5>
+
+<p>Use both caps and stems. Peel and then parboil for three
+minutes and drain. Use three-quarters pound of mushrooms.
+Now make a cream sauce of</p>
+
+<div class="poem">  <div class="stanza">
+<p>Three cups of milk,</p>
+<p>One-half cup of flour.</p>
+  </div>  </div>
+
+<p>Dissolve the flour in the milk and then bring to a boil.
+Cook slowly for ten minutes and then add the prepared mushrooms and</p>
+
+<div class="poem">  <div class="stanza">
+<p>One onion, grated,</p>
+<p>One-half cup of finely chopped parsley,</p>
+<p>Two teaspoons of salt,</p>
+<p>One teaspoon of paprika,</p>
+<p>Three tablespoons of butter.</p>
+  </div>  </div>
+
+<p>Heat to a boiling point and then simmer slowly.</p>
+
+
+<h5>CORN FRITTERS</h5>
+
+<div class="poem">  <div class="stanza">
+<p>One-half can of crushed corn,</p>
+<p>One egg,</p>
+<p>One-half cup of water,</p>
+<p>One teaspoon of salt,</p>
+<p>One teaspoon of paprika,</p>
+<p>One grated onion,</p>
+<p>One tablespoon of baking powder,</p>
+<p>Two cups sifted flour.</p>
+  </div>  </div>
+
+<p>Beat to mix and then fry in hot fat. Drain. This amount will serve six persons.</p>
+
+
+<h5>BRAISED ONIONS</h5>
+
+<p>Parboil and then drain three cups of finely chopped onions.
+Now place one-half cup of shortening in a frying pan and add
+onions. Cover closely and cook until a light golden brown.
+Make a border of onions around a hot platter.</p>
+<span class="pagenum"><a name="page76" id="page76"></a>[pg 76]</span>
+
+
+<h5>BAKED BEANS WITH SALT PORK</h5>
+
+<p>Soak the beans&mdash;one pound&mdash;over night or early in the
+morning, and at noon place in a kettle and cover with water.
+Bring to a boil and drain off the water. Cover with water.
+Bring to a boil and cook for fifteen minutes. Drain. Now add</p>
+
+<div class="poem">  <div class="stanza">
+<p>One can of tomatoes,</p>
+<p>One cup of chopped onions,</p>
+<p>One-half cup of syrup,</p>
+<p>One pound of salt pork cut in pieces,</p>
+<p>Two tablespoons of salt,</p>
+<p>One tablespoon of paprika.</p>
+  </div>  </div>
+
+<p>Add sufficient water to cover beans one inch deep. Mix well
+and then cover the pot closely and bake in a slow oven for four hours.</p>
+
+
+<h5>LIVER DUMPLINGS</h5>
+
+<p>Parboil four ounces of liver until tender, and then put
+through a food chopper. Either beef, pork or lamb liver may
+be used. Mince three onions very fine. Place four tablespoons
+of fat in a frying pan and add onions and liver. Cook gently
+until onions are tender and then lift and turn into a mixing bowl and add</p>
+
+<div class="poem">  <div class="stanza">
+<p>One and one-half cupfuls of dry mashed potatoes,</p>
+<p>Two teaspoonfuls of salt,</p>
+<p>One teaspoonful of paprika,</p>
+<p>One-half teaspoon of thyme,</p>
+<p>One and one-half cupfuls of sifted flour,</p>
+<p>One teaspoonful of baking powder.</p>
+  </div>  </div>
+
+<p>Mix thoroughly and then add</p>
+
+<div class="poem">  <div class="stanza">
+<p>One egg,</p>
+<p>Four tablespoons of potato water.</p>
+  </div>  </div>
+
+<p>Work to a smooth well-blended mass and then rub your
+hands with salad oil and then form this mass into balls. Cook
+<span class="pagenum"><a name="page77" id="page77"></a>[pg 77]</span>
+for twenty minutes in boiling salted water. Lift with a skimmer
+on a napkin to drain. Serve with either onion, tomato or
+creamed sauce, or the dumplings may be rolled in flour, browned
+quickly in hot fat and served at once.</p>
+
+
+<h5>SCALLOPED CORN</h5>
+
+<p>Place in a mixing bowl</p>
+
+<div class="poem">  <div class="stanza">
+<p>Three-quarters cup of crushed can corn,</p>
+<p>One-half cup of fine bread crumbs,</p>
+<p>One tablespoon of grated onion,</p>
+<p>Two tablespoons of finely minced parsley,</p>
+<p>One tablespoon of butter,</p>
+<p>One teaspoon of salt,</p>
+<p>One-half teaspoon of paprika,</p>
+<p>Three tablespoons of flour,</p>
+<p>One egg,</p>
+<p>Three-quarters cup of milk.</p>
+  </div>  </div>
+
+<p>Mix well and then turn into a well-greased baking dish and
+bake for thirty minutes in a moderate oven.</p>
+
+
+
+
+<h4>RABBITS</h4>
+
+
+<h5>FRICASSEE OF RABBIT</h5>
+
+<p>Place the rabbit in a saucepan and add</p>
+
+<div class="poem">  <div class="stanza">
+<p>One quart of boiling water,</p>
+<p>One large onion with two cloves stuck in it,</p>
+<p>Fagot of soup herbs.</p>
+  </div>  </div>
+
+<p>Bring to a boiling point and cook gently until the meat is
+tender. The gravy may be thickened with cornstarch.</p>
+
+<p>Season with pepper, salt and finely minced parsley.</p>
+
+<p>To make a rabbit pie place the fricasse of rabbit in a baking
+dish and cover with a crust. Bake for thirty-five minutes in a hot oven.</p>
+<span class="pagenum"><a name="page78" id="page78"></a>[pg 78]</span>
+
+
+<h5>FRIED RABBIT</h5>
+
+<p>Prepare and cook the rabbit as for fricasse and when the
+meat is tender lift to drain. Cool. Dip in beaten egg and then
+roll in fine bread crumbs and fry until golden brown in hot fat.
+Use the liquid for gravy.</p>
+
+
+<h5>SOUR RABBIT</h5>
+
+<p>Cut the rabbit and then place in a china bowl and add</p>
+
+<div class="poem">  <div class="stanza">
+<p>One cupful of chopped onions,</p>
+<p>One bunch of potherbs,</p>
+<p>One teaspoonful of sweet marjoram,</p>
+<p>Six cloves,</p>
+<p>Five allspice,</p>
+<p>Two bay leaves.</p>
+  </div>  </div>
+
+<p>Now cover, using a mixture of two parts vinegar and one
+part water. Set in a cool place for three days, turning the
+rabbit over every day, then put in a casserole dish or stewing
+pan and cook until tender. Thicken the gravy. Serve
+potato dumplings with this dish, or it may be eaten cold.</p>
+
+
+<h5>RABBIT PIE</h5>
+
+<p>Clean and prepare a pair of rabbits for cooking; cut into
+suitable pieces. Brown quickly in hot fat; lift to a baking dish
+and add one quart of hot water.</p>
+
+<div class="poem">  <div class="stanza">
+<p>Two large onions, minced very fine,</p>
+<p>Salt and pepper to taste.</p>
+  </div>  </div>
+
+<p>Cook very slowly until tender, thicken the gravy and add one
+cupful of sour cream, then cover the top of the baking dish
+with mashed and seasoned sweet potatoes, one inch thick. Brush
+with syrup and dust lightly with cinnamon, and dot with bits
+of butter. Bake until slightly brown.</p>
+<span class="pagenum"><a name="page79" id="page79"></a>[pg 79]</span>
+
+
+<h5>CUSTARD SAUCE</h5>
+
+<div class="poem">  <div class="stanza">
+<p>One cup of milk,</p>
+<p>Two tablespoons of cornstarch.</p>
+  </div>  </div>
+
+<p>Stir to dissolve and bring to a boil, cook for three minutes and then add</p>
+
+<div class="poem">  <div class="stanza">
+<p>One-quarter teaspoon of nutmeg,</p>
+<p>Five tablespoons of sugar,</p>
+<p>Yolk of one egg.</p>
+  </div>  </div>
+
+<p>Beat to blend and then cool.</p>
+
+
+<h5>CARAMEL SAUCE</h5>
+
+<div class="poem">  <div class="stanza">
+<p>One cup of brown sugar,</p>
+<p>Four tablespoons of water,</p>
+<p>One tablespoon of butter.</p>
+  </div>  </div>
+
+<p>Place in a frying pan and cook until caramelled, then add
+one and one-half cups of water. Bring to a boil and then add
+four tablespoons of cornstarch dissolved in five tablespoons of
+water. Stir until the mixture thickens and cook for five minutes,
+then add one teaspoon of vanilla and use.</p>
+
+
+<h5>FRUIT SAUCE</h5>
+
+<p>Place in a saucepan</p>
+
+<div class="poem">  <div class="stanza">
+<p>One cup of crushed fresh fruit,</p>
+<p>One cup of brown sugar,</p>
+<p>One cup of water.</p>
+  </div>  </div>
+
+<p>Cook until the fruit is soft and then cool. Rub through
+a fine sieve and then add</p>
+
+<div class="poem">  <div class="stanza">
+<p>Three tablespoonfuls cornstarch</p>
+  </div>  </div>
+
+<p>dissolved in</p>
+
+<div class="poem">  <div class="stanza">
+<p>Three tablespoons of water.</p>
+  </div>  </div>
+
+<p>Bring to a boil and cook for five minutes.</p>
+<span class="pagenum"><a name="page80" id="page80"></a>[pg 80]</span>
+
+
+<h5>SWEETENED CREAM SAUCE</h5>
+
+<p>Place in a saucepan</p>
+
+<div class="poem">  <div class="stanza">
+<p>Two cups of milk,</p>
+<p>Four tablespoons of cornstarch.</p>
+  </div>  </div>
+
+<p>Dissolve the cornstarch in cold milk and bring to a boil.
+Cook for five minutes and then add</p>
+
+<div class="poem">  <div class="stanza">
+<p>One-half cup of sugar,</p>
+<p>One-half teaspoon of nutmeg,</p>
+<p>One well-beaten egg.</p>
+  </div>  </div>
+
+<p>Beat to mix.</p>
+
+
+<h5>VANILLA SAUCE</h5>
+
+<p>Place in a saucepan</p>
+
+<div class="poem">  <div class="stanza">
+<p>One-half cup of sugar,</p>
+<p>One-half cup of white corn syrup,</p>
+<p>One-half cup of water,</p>
+<p>Two tablespoons of cornstarch.</p>
+  </div>  </div>
+
+<p>Stir to dissolve and then bring to a boil and cook three minutes. Now add</p>
+
+<div class="poem">  <div class="stanza">
+<p>One tablespoon of vanilla extract.</p>
+  </div>  </div>
+
+
+<h5>LEMON SAUCE</h5>
+
+<p>Place in a saucepan</p>
+
+<div class="poem">  <div class="stanza">
+<p>Grated rind of one lemon,</p>
+<p>Two cups of water,</p>
+<p>Four tablespoons of cornstarch.</p>
+  </div>  </div>
+
+<p>Dissolve the starch and then bring to a boil. Cook slowly
+for five minutes and then add</p>
+
+<div class="poem">  <div class="stanza">
+<p>One cup of sugar,</p>
+<p>Juice of two lemons.</p>
+  </div>  </div>
+
+<p>Beat to thoroughly mix and then serve.</p>
+<span class="pagenum"><a name="page81" id="page81"></a>[pg 81]</span>
+
+
+<h5>SABOYON SAUCE</h5>
+
+<p>Place one-half cup of sugar in a saucepan and add the yolks
+of two eggs. Cream until light and fluffy and then add one teaspoon
+of vanilla extract and one-half teaspoon of almond extract.
+Heat one-half cup of milk to the boiling point and then
+pour over the eggs and sugar. Stir continually over a slow fire
+until the mixture is just below the boiling point. Remove and
+add stiffly beaten whites of two eggs and serve on pudding.</p>
+
+
+<h5>SWEET SPICED BLACKBERRY SAUCE</h5>
+
+<p>Place in a saucepan</p>
+
+<div class="poem">  <div class="stanza">
+<p>One cup of well-cleaned blackberries,</p>
+<p>One cup of sugar,</p>
+<p>One cup of water,</p>
+  </div>  </div>
+
+<p>and the following spices tied in a little piece of cheesecloth:</p>
+
+<div class="poem">  <div class="stanza">
+<p>One-half teaspoon nutmeg,</p>
+<p>One teaspoon cinnamon,</p>
+<p>One-quarter teaspoon allspice.</p>
+  </div>  </div>
+
+<p>Cook slowly until the fruit is soft and then rub through a
+fine sieve and thicken with</p>
+
+<div class="poem">  <div class="stanza">
+<p>Three tablespoons of cornstarch</p>
+  </div>  </div>
+
+<p>dissolved in</p>
+
+<div class="poem">  <div class="stanza">
+<p>One-quarter cup of cold water.</p>
+  </div>  </div>
+
+<p>Bring to a boil and cook for five minutes, cool and serve.</p>
+
+
+<h5>CHERRY SAUCE</h5>
+
+<div class="poem">  <div class="stanza">
+<p>One-half pound of stoned cherries,</p>
+<p>One-half cup of sugar,</p>
+<p>One cup of water.</p>
+  </div>  </div>
+
+<p>Bring to a boil and then cook slowly until the cherries are
+soft. Now add two tablespoons of cornstarch, dissolved in one-half
+cup of cold water. Bring to a boil and then cook for five minutes. Cool and use.</p>
+<span class="pagenum"><a name="page82" id="page82"></a>[pg 82]</span>
+
+
+<h5>PUDDING SAUCE</h5>
+
+<div class="poem">  <div class="stanza">
+<p>One-half cup of white syrup,</p>
+<p>One-half cup of water,</p>
+<p>One small bottle of maraschino cherries, cut in bits,</p>
+<p>One tablespoon of cornstarch.</p>
+  </div>  </div>
+
+<p>Dissolve the starch in water and add the syrup and cherries.
+Bring to a boil and cook for five minutes. Serve.</p>
+
+
+<h5>CHOCOLATE SAUCE</h5>
+
+<div class="poem">  <div class="stanza">
+<p>One-half cup of sugar,</p>
+<p>One cup of water,</p>
+<p>Seven level tablespoons of chocolate,</p>
+<p>Two level tablespoons of cornstarch.</p>
+  </div>  </div>
+
+<p>Dissolve the starch and chocolate in the sugar and water
+and bring to a boil. Cook for five minutes.</p>
+
+
+<h5>MAKING A CHOCOLATE SAUCE USING COCOA</h5>
+
+<div class="poem">  <div class="stanza">
+<p>One cup of syrup,</p>
+<p>One cup of water,</p>
+<p>One-half cup of cocoa,</p>
+<p>Two tablespoons of cornstarch,</p>
+<p>One teaspoon of cinnamon.</p>
+  </div>  </div>
+
+<p>Place in a saucepan and stir until the starch is dissolved
+and then bring to a boil. Cook for five minutes and then cool
+and add one tablespoon of vanilla. Use the same as sauce made with chocolate.</p>
+
+
+<h5>FRUIT CUSTARD SAUCE</h5>
+
+<p>Place in a saucepan</p>
+
+<div class="poem">  <div class="stanza">
+<p>One and one-half cupfuls of cold stewed fresh fruit,</p>
+<p>One cup of milk,</p>
+<p>Four level tablespoons of cornstarch.</p>
+  </div>  </div>
+
+<p>Stir to dissolve the starch and then bring to a boil, stirring
+constantly. Cook for five minutes, and add one well-beaten
+egg and three-quarters of a cup of sugar; beat hard and then cook for two minutes.</p>
+<span class="pagenum"><a name="page83" id="page83"></a>[pg 83]</span>
+
+
+<h5>CHOCOLATE SAUCE</h5>
+
+<p>Place four ounces of chocolate, cut into fine pieces, in a
+saucepan and add one pint of water and one and one-half cups
+of sugar. Stir until the sugar is dissolved and then bring to a
+boil, cook for ten minutes and then add</p>
+
+<div class="poem">  <div class="stanza">
+<p>Six tablespoonfuls of cornstarch, dissolved in</p>
+<p>One-half cup of water,</p>
+<p>One teaspoon of cinnamon.</p>
+  </div>  </div>
+
+<p>Bring to a boil and stir continually and cook for five minutes.
+Cool and then add one tablespoon of vanilla. Place in a
+fruit jar and store in a cool place. This sauce is used for
+puddings, pastries, cakes, ice cream, sundaes and chocolate sodas.</p>
+
+
+<h5>ORANGE SAUCE</h5>
+
+<div class="poem">  <div class="stanza">
+<p>Juices of two oranges,</p>
+<p>One-quarter cup of sugar,</p>
+<p>One tablespoon of cornstarch,</p>
+<p>Two tablespoons of water,</p>
+<p>Yolks of two eggs.</p>
+  </div>  </div>
+
+<p>Dissolve the starch in the water. Add the orange juice and
+cook until thick, about five minutes. Add sugar and yolks of
+eggs. Remove from fire. Cool and fold in the beaten white of
+one egg. Use yolk of egg left over for the mousse.</p>
+
+
+<h5>FRUIT WHIP</h5>
+
+<div class="poem">  <div class="stanza">
+<p>Whites of two eggs,</p>
+<p>One glass of apple jelly.</p>
+  </div>  </div>
+
+<p>Beat, using a Dover egg-beater, until it forms into a stiff
+meringue. This amount will serve about ten people liberally.</p>
+
+<p>One-half of this recipe for ordinary family.</p>
+<span class="pagenum"><a name="page84" id="page84"></a>[pg 84]</span>
+
+
+
+
+<h4>DESSERTS</h4>
+
+
+<h5>BANANA FRITTERS</h5>
+
+<p>Cut four bananas in half; now then place in a bowl</p>
+
+<div class="poem">  <div class="stanza">
+<p>One-half cup of milk,</p>
+<p>One-half cup of flour,</p>
+<p>One teaspoon baking powder,</p>
+<p>One teaspoon of sugar,</p>
+<p>One teaspoon of shortening,</p>
+<p>Pinch of salt,</p>
+<p>Yolk of one egg.</p>
+  </div>  </div>
+
+<p>Beat to mix and then dip banana in batter. Fry golden
+brown in hot fat. Serve with vanilla or fruit sauce.</p>
+
+
+<h5>CRANBERRY JELLY</h5>
+
+<div class="poem">  <div class="stanza">
+<p>One quart of cranberries,</p>
+<p>One cupful of water.</p>
+  </div>  </div>
+
+<p>Cook until the berries are soft and then put through the
+colander or a coarse sieve. Return to the saucepan and boil
+for three minutes, then add</p>
+
+<div class="poem">  <div class="stanza">
+<p>Two cupfuls of sugar,</p>
+<p>Pinch of salt.</p>
+  </div>  </div>
+
+<p>Stir until sugar is dissolved and then boil for ten minutes.
+Rinse a mould with cold water and then pour in the cranberries and let cool.</p>
+
+
+<h5>LEMON MARMALADE</h5>
+
+<p>Cut one lemon into slices and then remove the seeds and put
+through the food chopper. Add one and one-quarter cups of
+water. Bring to a boil and cook slowly until the lemon rind is
+very soft. This usually takes about one hour. Now add one
+and one-half cups of sugar and stir to dissolve the sugar. Cook
+until thick like marmalade. Place an asbestos mat under the
+saucepan to prevent scorching. Stir frequently.</p>
+
+<p>Use level measurements; they conform to pounds and ounces
+and give satisfactory results.</p>
+<span class="pagenum"><a name="page85" id="page85"></a>[pg 85]</span>
+
+
+<h5>ORANGE JELLY</h5>
+
+<div class="poem">  <div class="stanza">
+<p>Juice of three oranges,</p>
+<p>One-half cupful of sugar,</p>
+<p>One-half cupful of water,</p>
+<p>Two tablespoonfuls of syrup from a bottle of maraschino cherries.</p>
+  </div>  </div>
+
+<p>Boil the sugar and water for five minutes and then cool and
+add the strained orange juice and the maraschino cherry syrup.
+Now soak two level tablespoonfuls of gelatine in one-half cupful
+of cold water for thirty minutes and then place in hot water
+bath to heat. Stir until dissolved and then strain into prepared
+orange mixture. Now rinse custard cups in cold water and
+pour in the gelatine and set aside to cool and mould. To
+serve: Unmold on a saucer and serve with fruit whip.</p>
+
+
+<h5>COFFEE CUSTARD, PARFAIT STYLE</h5>
+
+<div class="poem">  <div class="stanza">
+<p>One and one-half cupfuls of cold coffee,</p>
+<p>One cupful of evaporated milk,</p>
+<p>One-half cupful of cornstarch.</p>
+  </div>  </div>
+
+<p>Place in a saucepan and dissolve the starch in the coffee
+and then add the milk. Bring to a boil and cook slowly for ten
+minutes. Remove and add</p>
+
+<div class="poem">  <div class="stanza">
+<p>One cupful of sugar,</p>
+<p>One teaspoonful of vanilla,</p>
+<p>Yolk of two eggs.</p>
+  </div>  </div>
+
+<p>Beat to blend thoroughly and then partly cool and pour
+into stem glasses, filling nearly to the top. Set on ice to chill.
+While chilling place the white of two eggs and one-half glass of
+currant jelly in a bowl. Now use a Dover egg-beater and beat
+until it holds its shape. When ready to serve pile high on the
+coffee custards and garnish with maraschino cherries.</p>
+<span class="pagenum"><a name="page86" id="page86"></a>[pg 86]</span>
+
+
+<h5>GALATIN A LA MELBA</h5>
+
+<p>Cut a slice of sponge cake. Place on a fruit saucer and
+pour over it three tablespoons of syrup from a jar of peaches
+and then place two halves of peaches on the cake and top off
+with whipped cream and a maraschino cherry.</p>
+
+
+<h5>MINT GELATINE</h5>
+
+<p>Shred the leaves of a bunch of mint and place in a saucepan;
+add one-half cup of water and cook slowly for ten minutes. Now drain and add</p>
+
+<div class="poem">  <div class="stanza">
+<p>One-half cup of sugar,</p>
+<p>Three-quarters cup of vinegar.</p>
+  </div>  </div>
+
+<p>Stir to thoroughly dissolve and then place one tablespoon
+of gelatin to soak in one-quarter cup of cold water for ten minutes
+and add the hot mint preparation. Strain and add two
+drops of green vegetable coloring into it, and then pour into
+a pan to mould. Cut into blocks and serve with the meat.</p>
+
+
+<h5>PASTRY</h5>
+
+<p>Now it all rests with the cook as to whether we are going to
+have a cut of pastry that fairly melts in your mouth or a tough
+doughy mass that is unfit for food.</p>
+
+<p>Any little housewife may turn out delicious, flaky pastry
+if she will but follow directions carefully. First of all, let us
+study for a minute just what pastry is. It is a mixture of
+flour, shortening and water. Each grain of flour is thoroughly
+coated with shortening and then mixed to a dough with the
+water. Do I hear you say "Well I know that?" Surely you
+do. But do you know the real knack of putting it together?
+For here is the real rub. The minute you knead or squeeze
+pastry that is the moment you make it tough.</p>
+<span class="pagenum"><a name="page87" id="page87"></a>[pg 87]</span>
+
+
+<h5>THE REAL SECRET</h5>
+
+<p>Sift</p>
+
+<div class="poem">  <div class="stanza">
+<p>Three cups of flour,</p>
+<p>One teaspoon of salt,</p>
+<p>Three teaspoons of baking powder,</p>
+  </div>  </div>
+
+<p>together twice, and then cut or rub into this two-thirds cup of
+shortening. If you cut it in, use your griddle-cake turner or
+spatula and chop it in rather coarse. Now mix to a dough
+with one-half cup of ice-cold water, using the cake-turner to
+mix the water in; just keep chopping and turning over until
+the mixture is formed into a ball of dough. Do not knead or
+pat with the hand. You cannot hurt this dough if you will
+just mix it as a man does when mixing mortar with a hoe. Keep
+working it back and forth, chopping it each time until well
+mixed. This amount will make the tops and the bottoms for two pies.</p>
+
+<p>To roll the dough, divide it into four parts and then lift
+one piece on a slightly floured board and roll out the dough,
+working the rolling pin to and from you and turning the dough
+as often as necessary to secure the size and shape desired.</p>
+
+<p>Should the dough tear, or not come to the desired shape,
+just fold it into squares or oblongs and then roll again.</p>
+
+<p>Place on the tin and then trim the edges. Proceed in the
+same manner with the top crust, and then when ready to place
+on the pie, fold from corner to corner, making a bias fold and
+then cut quarter-inch gashes with a knife in centre to allow
+steam to escape. Lift and cover the pie and then trim to shape.
+Now do not form the trimmings into a ball, but lay them one
+piece upon the other in a pile and flatten them with the rolling
+pin. Roll and fold into shape, and roll as desired.</p>
+
+<p>You can re-roll pastry as often as desired by this method.
+Keep in the mind the fact that kneading or squeezing the pastry
+forms it into a sticky mass. This method will give you a delicious,
+flaky crust. You may spread two tablespoons of shortening
+<span class="pagenum"><a name="page88" id="page88"></a>[pg 88]</span>
+upon the top crust and then fold and roll. Fold again
+and roll; then use as desired.</p>
+
+<p>Sufficient pastry may be made at one time to last for two
+or three days. Just wrap the dough in wax-paper so that it
+does not dry out. Various fillings may be used. Fresh or
+canned fruits, custards, mince meat, etc. If you use fresh fruits place</p>
+
+<div class="poem">  <div class="stanza">
+<p>One-half cup of sugar,</p>
+<p>Three level tablespoons of cornstarch,</p>
+  </div>  </div>
+
+<p>in a bowl and rub between the hands to thoroughly mix and
+then use this by sprinkling over the fruit. This will prevent
+the juice from boiling out of the pie while it is cooking and it
+will form into a jelly when cold.</p>
+
+<p>To use canned fruit, drain the fruit free from the liquid
+and then cut into thin slices. Measure the liquid and then add</p>
+
+<div class="poem">  <div class="stanza">
+<p>Four level tablespoons of cornstarch,</p>
+<p>Eight tablespoons of sugar,</p>
+  </div>  </div>
+
+<p>to each cupful. Dissolve the starch and sugar in the cold liquid
+and then bring to a boil. Cook for three minutes and then add
+the prepared fruit. Cool before placing in the pastry.</p>
+
+<p>To prevent the lower crust from becoming soggy just before
+putting in the filling, brush it well with a good salad oil, or
+shortening, taking care that each part is covered. This will
+give you a tender, flaky lower crust.</p>
+
+<p>Just before the pie is ready to put into the oven brush it
+well with a wash of egg and milk, using</p>
+
+<div class="poem">  <div class="stanza">
+<p>Yolk of one egg,</p>
+<p>One-half cup of milk,</p>
+<p>Two teaspoons of sugar.</p>
+  </div>  </div>
+
+<p>Stir to dissolve the sugar and mix in the egg. Then wash
+the pie. This will keep a week in a cool place.</p>
+
+<p>The correct temperature to bake a pie is 300 to 350 degrees
+Fahrenheit. This means a moderate oven. Too much heat
+<span class="pagenum"><a name="page89" id="page89"></a>[pg 89]</span>
+will brown the crust before the filling inside has had the time
+to cook. Custard pies&mdash;this includes those made of eggs, milk,
+lemon meringes, sweet potato and pumpkin&mdash;require a slow
+oven&mdash;250 degrees Fahrenheit.</p>
+
+
+<h5>PASTRY FOR CUSTARD PIE</h5>
+
+<p>The most important point in the custard pie is the crust,
+which will either make or mar the pie. So to begin with, the
+pastry should be light and delicate. To make pastry for custard pie place in a bowl</p>
+
+<div class="poem">  <div class="stanza">
+<p>Three cups of flour,</p>
+<p>One teaspoon of salt,</p>
+<p>Three teaspoons of baking powder,</p>
+<p>Two tablespoons of sugar.</p>
+  </div>  </div>
+
+<p>Sift to mix and then rub in one-half cup of good shortening,
+and then mix to a dough with one-half cup of ice water. When
+mixing the pastry to a dough, it is important that it should
+be cut and folded together much after the method used in cutting
+and folding the whites into a cake. Care at this point in
+making the pastry will prevent it from becoming tough. Now
+wrap the pastry in wax or parchment paper and place on the
+ice to thoroughly chill for two hours. Now if the pastry is
+made either the day before or early in the morning and then
+allowed to blend, it will be delightfully light and flaky.</p>
+
+<p>Now to prepare for the pie: This amount of pastry will
+be sufficient for two large pies, one custard and one lemon, for
+variety. The trimmings can be made into little tarts, turnovers
+or cheese straws. Divide the pastry into two parts and then
+roll out one part on a lightly floured board until sufficiently
+large to fully cover the pie tin.</p>
+
+<p>Now fold carefully in half and then in quarters and lift
+on the pie plate and open covering the pie plate, easing on the
+pastry. Trim the edges and then roll out the trimmings into a
+long narrow strip. Cut into strips three-quarters inch wide
+<span class="pagenum"><a name="page90" id="page90"></a>[pg 90]</span>
+and then brush the edge of the pastry on the pie plate with
+water and add this narrow strip as a reinforcement to build up
+the edge. This will prevent the custard overflowing.</p>
+
+<p>Now brush the pastry in the bottom of the pie plate with
+melted shortening, taking care to thoroughly coat the entire
+surface with the shortening. Then pour in the prepared custard.
+Reserve about one tablespoon of the custard to brush
+the pastry around the edges. Place in a slow oven and bake
+until the custard is firm in the centre.</p>
+
+<p>To test if custard is baked, gently insert a silver knife into
+the custard, taking care that the knife does not pierce the crust.</p>
+
+<p>Brushing the pastry with the shortening before pouring in
+the custard prevents the moisture from soaking into the crust.</p>
+
+
+<h5>TO MAKE THE MERINGUE</h5>
+
+<p>Beat the whites of two eggs in a bowl, which is free from
+grease, until stiff, and then cut and fold into the stiffly beaten
+whites of the two eggs</p>
+
+<div class="poem">  <div class="stanza">
+<p>One-half cup of pulverized sugar,</p>
+<p>Three tablespoons of cornstarch.</p>
+  </div>  </div>
+
+<p>Sift the sugar and cornstarch to thoroughly mix and then
+carefully cut and fold into the whites of eggs.</p>
+
+<p>On just how careful you are in cutting and folding this
+mixture will determine the success of your meringues. After
+the whites are beaten stiff they are full of little air bubbles,
+which if stirred break down and become watery and then the
+entire mixture becomes flat and tough. To prevent this, sprinkle
+the prepared sugar over the stiffly beaten white of egg and
+then with a spoon cut down through the centre and fold over;
+turn the bowl half-way around, then cut and fold again. Repeat
+this until sufficiently mixed, then place on the hot pie, sprinkle
+with granulated sugar and place in the oven to brown. Open
+the oven door and let stand for a few minutes, then remove
+<span class="pagenum"><a name="page91" id="page91"></a>[pg 91]</span>
+to a place free from drafts where it will cool slowly, so as to
+prevent a sudden shrinking of the meringue, due to a sudden chill.</p>
+
+<p>To make cocoanut pie, add one-half cup of cocoanut to the
+custard pie just before putting in the oven.</p>
+
+
+<h5>PEACH CUSTARD PIE</h5>
+
+<p>Crush a sufficient number of pared peaches to measure one
+cup. Place in a mixing bowl and add</p>
+
+<div class="poem">  <div class="stanza">
+<p>One-half cup of sugar.</p>
+  </div>  </div>
+
+<p>Now place in a saucepan</p>
+
+<div class="poem">  <div class="stanza">
+<p>Three-quarters cup of milk,</p>
+<p>Two tablespoons of cornstarch.</p>
+  </div>  </div>
+
+<p>Stir to dissolve and then bring to a boil. Cook for two
+minutes and then pour very slowly, while beating hard to blend,
+on the peaches and sugar that are blending in the mixing bowl.</p>
+
+<p>Add</p>
+
+<div class="poem">  <div class="stanza">
+<p>Yolks of two eggs,</p>
+<p>One-quarter teaspoon of cinnamon.</p>
+  </div>  </div>
+
+<p>Beat again and then pour into prepared pie plate lined
+with pastry and bake in a slow oven. Use whites of eggs for meringue.</p>
+
+
+<h5>CUSTARD PIE</h5>
+
+<p>Now to prepare the filling for the custard pie, place in a mixing bowl</p>
+
+<div class="poem">  <div class="stanza">
+<p>One-half cup of sugar,</p>
+<p>One and one-quarter cups of milk,</p>
+<p>Yolk of one egg,</p>
+<p>Two whole eggs,</p>
+<p>One-quarter teaspoon of nutmeg.</p>
+  </div>  </div>
+
+<p>Beat with an egg-beater to thoroughly mix and then pour
+into the prepared pastry lined pie tin. Use white of egg for meringue.</p>
+<span class="pagenum"><a name="page92" id="page92"></a>[pg 92]</span>
+
+
+<h5>LEMON CUSTARD PIE</h5>
+
+<p>Place in a saucepan</p>
+
+<div class="poem">  <div class="stanza">
+<p>One cup of sugar,</p>
+<p>One and one-half cups of water,</p>
+<p>One-half cup of cornstarch.</p>
+  </div>  </div>
+
+<p>Stir to dissolve and then bring to a boil, and cook for five minutes. Now add</p>
+
+<div class="poem">  <div class="stanza">
+<p>Rind of one-quarter lemon, grated,</p>
+<p>Juice of two lemons,</p>
+<p>Yolks of two eggs.</p>
+  </div>  </div>
+
+<p>Beat to thoroughly mix and then pour into pie plate prepared
+as for custard pie. Bake in a moderate oven for twenty-five
+minutes and then cover with meringue made of whites of eggs.</p>
+
+
+<h5>NORTH CAROLINA PEACH CUSTARD PIE</h5>
+
+<p>Prepare the pastry and line a pie plate with it, then rub
+with shortening as directed in the custard pie. Now cover the
+bottom thickly with sliced peaches and then prepare a custard
+as follows: Place in a mixing bowl</p>
+
+<div class="poem">  <div class="stanza">
+<p>Three-quarters cup of sugar,</p>
+<p>Three-quarters cup of milk,</p>
+<p>Yolks of two eggs,</p>
+<p>One whole egg,</p>
+<p>One-quarter teaspoon of cinnamon.</p>
+  </div>  </div>
+
+<p>Beat to thoroughly mix and just before pouring the custard
+over the peaches dust them well with sifted flour. Pour on
+the custard and bake in a slow oven until firm. Use whites of eggs for meringue.</p>
+
+<p>Raspberries and plums may be used in place of the peaches
+for variety. When making these pies, always use the regulation
+custard pie tin, the ones with the straight sides.</p>
+<span class="pagenum"><a name="page93" id="page93"></a>[pg 93]</span>
+
+
+<h5>CIDER JELLY PIE</h5>
+
+<p>Place in a saucepan</p>
+
+<div class="poem">  <div class="stanza">
+<p>Three-quarters cup of brown sugar,</p>
+<p>Two cups of cider,</p>
+<p>Eight tablespoons of cornstarch.</p>
+  </div>  </div>
+
+<p>Dissolve the starch and then bring to a boil. Cook for three
+minutes and then remove from the fire and add</p>
+
+<div class="poem">  <div class="stanza">
+<p>One-half teaspoon of cinnamon,</p>
+<p>One tablespoon of vinegar.</p>
+  </div>  </div>
+
+<p>Beat to mix and then cool and bake between two crusts.</p>
+
+
+<h5>APPLE DOWDY</h5>
+
+<p>Grease well with shortening a deep pudding pan and then
+place a layer one inch thick of thinly sliced apples and then
+sprinkle well with sugar and dust with cinnamon. Repeat this
+until the dish is full and then cover with a crust of plain pastry.
+Bake for forty-five minutes in a moderate oven and let cool.</p>
+
+<p>To serve: Loosen the pastry from the sides of the pan, place
+a large platter over the pie and invert. Cut into wedge-shaped
+portions and serve with cream, custard or fruit sauce.</p>
+
+
+<h5>COUNTRY STYLE GREEN APPLE PIE</h5>
+
+<p>Pare the apples and then cut into thin slices. Now place
+a layer of apples in a pudding pan and sprinkle each layer with</p>
+
+<div class="poem">  <div class="stanza">
+<p>Two tablespoons of flour,</p>
+<p>Six tablespoons of brown sugar,</p>
+<p>One-quarter teaspoon of cinnamon.</p>
+  </div>  </div>
+
+<p>Repeat this until the pan is full. Now place a crust on
+top and bake in slow oven for forty minutes. To serve: Run a
+knife around the edge of the pan to loosen the crust. Invert the
+plate over the pie and turn the pie upside down upon the plate.
+Cover with fruit, whip and cut into wedge-shaped pieces and
+serve with custard sauce.</p>
+<span class="pagenum"><a name="page94" id="page94"></a>[pg 94]</span>
+
+
+<h5>CONGRESS PIE</h5>
+
+<p>Use an oblong pan similar to that used in making cheesecake.
+Line with plain pastry and then place three cups of
+bread crumbs in a bowl and add</p>
+
+<div class="poem">  <div class="stanza">
+<p>Two cups of boiling water,</p>
+<p>One-half cup of syrup,</p>
+<p>One cup of brown sugar,</p>
+<p>Four tablespoons of shortening,</p>
+<p>One teaspoon of cinnamon,</p>
+<p>One-half teaspoon of nutmeg,</p>
+<p>One-half teaspoon of cloves,</p>
+<p>One cup of finely chopped nuts,</p>
+<p>One cup of raisins or currants,</p>
+<p>One cup of marmalade or fruit butter.</p>
+  </div>  </div>
+
+<p>Beat to thoroughly mix and then pour into the prepared
+pan and bake in a slow oven for one-half hour. Cool and then
+ice with water icing. Cut into two-inch oblongs.</p>
+
+
+<h5>DOWDY, NEW ENGLAND STYLE</h5>
+
+<p>Apples or peaches may be used. Wash the fruit and then
+pare and cut into thin slices. Measure two pints of the prepared
+fruit and dust over it so as to thoroughly coat each piece with</p>
+
+<div class="poem">  <div class="stanza">
+<p>One teaspoon of cinnamon,</p>
+<p>One-half cup of flour.</p>
+  </div>  </div>
+
+<p>Then pat smoothly in baking dish and cover with</p>
+
+<div class="poem">  <div class="stanza">
+<p>One cup of brown sugar,</p>
+<p>Four tablespoons cold water.</p>
+  </div>  </div>
+
+<p>Cover with a crust the pastry and bake in a moderate oven
+for forty-five minutes. Let cool and then run a knife around the
+edge of the baking dish and loosen the crust from the dish.
+Place a large platter over the dowdy and then invert. Dust
+the dowdy lightly with nutmeg and serve with fruit or vanilla sauce.</p>
+<span class="pagenum"><a name="page95" id="page95"></a>[pg 95]</span>
+
+
+<h5>APPLE CUSTARD PIE</h5>
+
+<p>Line a pie tin with plain pastry. Now place one and one-half
+cups of thick apple sauce in a sauce pan and add</p>
+
+<div class="poem">  <div class="stanza">
+<p>One cup of sugar,</p>
+<p>One-third cup of cornstarch,</p>
+<p>One-half cup of cold water.</p>
+  </div>  </div>
+
+<p>Dissolve starch in water.</p>
+
+<p>Place on the fire and bring to a boil and then cook slowly
+for five minutes. Cool and then add</p>
+
+<div class="poem">  <div class="stanza">
+<p>One-half teaspoon of nutmeg,</p>
+<p>One well-beaten egg.</p>
+  </div>  </div>
+
+<p>Pour into prepared tins and bake for twenty-five minutes in a moderate oven.</p>
+
+
+<h5>SHORTCAKE</h5>
+
+<p>The shortcake is typical of Scotland. It is a mixture of
+flour, sugar and shortening worked to a paste and then rolled
+one-half inch thick and then decorated in various ways. The
+thrifty Scotsman, after leaving the mother country and settling
+in the new America, felt that the use of much shortening was
+too expensive, and so his thrifty housewife, who was willing
+and even anxious to be a partner to him, co&#246;perated by cutting
+down on the amount of shortening and still turn out a rich
+palatable cake. This is how she does it: Place</p>
+
+<div class="poem">  <div class="stanza">
+<p>Two cups of flour,</p>
+<p>One-half teaspoon of salt,</p>
+<p>Two level tablespoons of sugar,</p>
+<p>Two level tablespoons of baking powder,</p>
+  </div>  </div>
+
+<p>in a bowl and sift three times. Now rub in six tablespoons of
+shortening and then add seven tablespoons of water and work
+to a smooth elastic dough. Turn on a prepared pastry board
+and mould into shape to fit the pie tin with the hands. Wash
+the top of the dough with milk and sprinkle with sugar and
+<span class="pagenum"><a name="page96" id="page96"></a>[pg 96]</span>
+cinnamon and bake in a moderate oven for twenty-five minutes.
+Remove, cool and cut into wedge sections like pie and serve with cheese or fruit.</p>
+
+
+<h5>PEACH SHORTCAKE</h5>
+
+<div class="poem">  <div class="stanza">
+<p>Yolk of one egg,</p>
+<p>One-half cup of sugar.</p>
+  </div>  </div>
+
+<p>Cream well and then add</p>
+
+<div class="poem">  <div class="stanza">
+<p>Three tablespoons of shortening,</p>
+<p>Four tablespoons of water,</p>
+<p>One cup of flour,</p>
+<p>Two teaspoonfuls of baking powder,</p>
+<p>One-half teaspoon of vanilla.</p>
+  </div>  </div>
+
+<p>Beat to thoroughly mix and then bake in well-greased
+deep layer-cake pan in a moderate oven for twenty minutes.
+Cook and then split and fill with well-drained canned crushed
+peaches. Place together. Now place white of egg and one-half
+glass of apple jelly in a bowl; beat with Dover egg-beater until
+the mixture forms into a stiff meringue.</p>
+
+
+<h5>BANANA SHORTCAKE</h5>
+
+<div class="poem">  <div class="stanza">
+<p>One-half cup of sugar,</p>
+<p>Four tablespoons of shortening,</p>
+<p>One egg.</p>
+  </div>  </div>
+
+<p>Place in a mixing bowl and then cream well, then add</p>
+
+<div class="poem">  <div class="stanza">
+<p>One and one-quarter cups of sifted flour,</p>
+<p>Three level teaspoons of baking powder,</p>
+<p>One level teaspoon of vanilla extract,</p>
+<p>One-half cup of water.</p>
+  </div>  </div>
+
+<p>Beat to mix and pour into well-greased and floured oblong
+baking pans. Now spread the top of the cake with three bananas
+sliced very thin. Place in a moderate oven and bake for thirty-five
+minutes. Use the white of egg and half glass of apple jelly for a meringue.</p>
+<span class="pagenum"><a name="page97" id="page97"></a>[pg 97]</span>
+
+
+<h5>OLD VIRGINIA SHORTCAKE</h5>
+
+<p>Sift the flour and then fill a quart measure, using a tablespoon
+to lift the flour. Care should be taken not to shake or
+pack the flour down, as the quart of flour should weigh just one
+pound. Place in a bowl and add</p>
+
+<div class="poem">  <div class="stanza">
+<p>Three level tablespoons of baking powder,</p>
+<p>One teaspoon of salt,</p>
+<p>Three-quarters cup of sugar.</p>
+  </div>  </div>
+
+<p>Sift again to mix and then rub in one-half cup of shortening.
+Place one and one-half cups of buttermilk in a pitcher and add
+one teaspoon of baking soda. Stir to thoroughly dissolve the
+soda and then use this to mix the flour to a dough. Knead well
+in the bowl with a spoon and then turn on a slightly floured
+board and roll or pat out one inch thick. Cut with a large
+biscuit cutter and brush the top with shortening and bake in a
+hot oven for eighteen minutes.</p>
+
+
+<h5>APRICOT SHORTCAKE</h5>
+
+<div class="poem">  <div class="stanza">
+<p>One-half cup of sugar,</p>
+<p>Four tablespoons of shortening,</p>
+<p>Yolk of one egg.</p>
+  </div>  </div>
+
+<p>Cream until light and frothy, and then add</p>
+
+<div class="poem">  <div class="stanza">
+<p>Four tablespoons of water,</p>
+<p>One cup of flour,</p>
+<p>Two level teaspoons of baking powder.</p>
+  </div>  </div>
+
+<p>Beat to thoroughly mix and then pour into well-greased
+layer cake pan. Bake for twenty minutes in a moderate oven.
+Split and fill with cooked apricots and then place in a bowl</p>
+
+<div class="poem">  <div class="stanza">
+<p>White of one egg, left over,</p>
+<p>One-half glass of jelly.</p>
+  </div>  </div>
+
+<p>Beat to thoroughly mix with the Dover egg-beater until it
+forms a stiff meringue. Pile on top of cake and garnish with single piece of apricot.</p>
+<span class="pagenum"><a name="page98" id="page98"></a>[pg 98]</span>
+
+
+<h5>HUCKLEBERRY SHORTCAKE</h5>
+
+<p>Place in a mixing bowl</p>
+
+<div class="poem">  <div class="stanza">
+<p>Three-quarters cup of sugar,</p>
+<p>One egg,</p>
+<p>Four tablespoons of shortening,</p>
+<p>Two cups of flour,</p>
+<p>Four teaspoons of baking powder,</p>
+<p>Three-quarters cup of water.</p>
+  </div>  </div>
+
+<p>Beat and mix and then pour into well-greased oblong pan
+and bake in a moderate oven twenty minutes. Cool and then
+split, and fill with the prepared berries and serve with custard sauce.</p>
+
+<p>To prepare the huckleberries for the shortcake, place in a saucepan</p>
+
+<div class="poem">  <div class="stanza">
+<p>Two cups of stewed huckleberries,</p>
+<p>One-half cup of cornstarch,</p>
+<p>One cup of brown sugar.</p>
+  </div>  </div>
+
+<p>Stir to dissolve and then bring to a boil and cook slowly
+for five minutes. Add one-half teaspoon of nutmeg and then
+cool and use for the filling.</p>
+
+
+<h5>LEMON DUMPLINGS</h5>
+
+<p>Place in a bowl:</p>
+
+<div class="poem">  <div class="stanza">
+<p>One tablespoon of baking powder,</p>
+<p>One cup of flour,</p>
+<p>One and one-half cups of fine bread crumbs,</p>
+<p>One cup of chopped suet,</p>
+<p>One cup of brown sugar,</p>
+<p>Juice of one lemon,</p>
+<p>Two eggs,</p>
+<p>Grated rind of one-half lemon,</p>
+<p>One and one-half cups of milk.</p>
+  </div>  </div>
+
+<p>Beat to thoroughly mix and then pour into well-greased
+mould and boil for one and one-quarter hours. Serve with lemon sauce.</p>
+<span class="pagenum"><a name="page99" id="page99"></a>[pg 99]</span>
+
+
+<h5>PEACH CAKE</h5>
+
+<p>Place in a mixing bowl</p>
+
+<div class="poem">  <div class="stanza">
+<p>Three-quarters cup of sugar,</p>
+<p>One egg,</p>
+<p>Four tablespoons of shortening,</p>
+<p>Two cups of flour,</p>
+<p>Four level tablespoons of baking powder,</p>
+<p>Three-quarters cup of water.</p>
+  </div>  </div>
+
+<p>Beat just enough to mix and then pour into a deep well-greased
+and floured layer-cake pan. Cover the top thickly with
+diced peaches and then place in a small bowl</p>
+
+<div class="poem">  <div class="stanza">
+<p>Six tablespoons of flour,</p>
+<p>Four tablespoons of sugar,</p>
+<p>Two tablespoons of shortening,</p>
+<p>One teaspoon of cinnamon.</p>
+  </div>  </div>
+
+<p>Rub between the tips of the fingers until crumbly and then
+spread on the top of the peaches and bake in a moderate oven for thirty minutes.</p>
+
+
+<h5>PEACH DUMPLINGS</h5>
+
+<p>Place in a mixing bowl</p>
+
+<div class="poem">  <div class="stanza">
+<p>Two cups of flour,</p>
+<p>One teaspoon of salt,</p>
+<p>One teaspoon baking powder,</p>
+<p>One tablespoon sugar.</p>
+  </div>  </div>
+
+<p>Sift to mix and then rub in one-half cup of shortening;
+then mix to a dough with one-fourth cup of ice-cold water. Set
+on ice for one hour, then roll out one-eighth inch thick and cut
+into four-inch squares. Fill with pared and stoned peaches,
+placing two tablespoons of brown sugar and one-half teaspoon
+of nutmeg in each dumpling. Brush the edges with water and
+then fold the pastry together. Place on a well-greased baking
+sheet and add one-half cup of water to the pan and bake in a
+moderate oven for thirty minutes.</p>
+<span class="pagenum"><a name="page100" id="page100"></a>[pg 100]</span>
+
+
+<h5>APPLE CAKE</h5>
+
+<p>Place in a bowl</p>
+
+<div class="poem">  <div class="stanza">
+<p>Two cups of flour,</p>
+  </div>  </div>
+
+<p>and then add</p>
+
+<div class="poem">  <div class="stanza">
+<p>One-half teaspoon of salt,</p>
+<p>Three teaspoons of baking powder,</p>
+<p>One and one-half teaspoons of nutmeg.</p>
+  </div>  </div>
+
+<p>Sift twice to blend and then rub in five tablespoons of shortening.
+Break an egg into a cup and then fill cup to the two-thirds
+mark with milk, beat to blend the egg and milk and then
+mix into the dough. Roll out one-half inch thick and then line
+an oblong baking sheet. Pare and cut the apples into quarters
+and then into thin slices. Place one cup of sugar and one-half
+cup of water in a saucepan and add the apples, a few at a time,
+and cook for a few minutes. Lift and lay on the prepared dough.
+Place in a moderate oven to bake for thirty-five minutes. After
+the cake is in the oven for eighteen minutes baste frequently with
+syrup in which the apples were cooked. Ten minutes before
+removing from the oven sprinkle thickly with brown sugar and cinnamon.</p>
+
+
+<h5>DUMPLINGS FOR STEW</h5>
+
+<p>Place in a mixing bowl</p>
+
+<div class="poem">  <div class="stanza">
+<p>One and one-half cups of flour,</p>
+  </div>  </div>
+
+<p>and then add</p>
+
+<div class="poem">  <div class="stanza">
+<p>One teaspoon of salt,</p>
+<p>Two teaspoons of baking powder,</p>
+<p>One-half teaspoon of pepper,</p>
+<p>One teaspoon of grated onion.</p>
+  </div>  </div>
+
+<p>Add two-thirds cup of water and mix to a dough. Drop
+by the spoonful into the stew and cover closely and boil for
+twelve minutes. If you open the lid of the saucepan while the
+dumplings are cooking they will be heavy.</p>
+<span class="pagenum"><a name="page101" id="page101"></a>[pg 101]</span>
+
+
+<h5>CHERRY DUMPLINGS</h5>
+
+<p>Wash individual pudding cloths in warm water and then rub
+with shortening and dust slightly with flour. Now place in a bowl</p>
+
+<div class="poem">  <div class="stanza">
+<p>One cup of sugar,</p>
+<p>One and one-half cups of flour,</p>
+<p>One-half teaspoon of salt,</p>
+<p>Three level teaspoons of baking powder,</p>
+<p>One-half cup of fine bread crumbs,</p>
+<p>One egg,</p>
+<p>One cup of milk,</p>
+<p>Two cups of stoned cherries.</p>
+  </div>  </div>
+
+<p>Mix and then place one cooking spoon of the mixture into
+each prepared dumpling cloth. Tie loosely and then plunge
+into boiling water and cook for twenty minutes. Lift into the
+colander and let drain for three minutes and then serve with
+stewed cherries for sauce.</p>
+
+
+<h5>STEAMED ROLY POLY PUDDING</h5>
+
+<div class="poem">  <div class="stanza">
+<p>One and one-half cups of flour,</p>
+<p>One-half teaspoon of salt,</p>
+<p>Three teaspoons of baking powder,</p>
+<p>Four tablespoons of sugar.</p>
+  </div>  </div>
+
+<p>Place in a mixing bowl and sift to mix. Now rub in four
+tablespoons of shortening and mix to a dough with a scant two-thirds
+cup of water. Roll out one-half inch thick and spread
+with well-cleaned huckleberries and then cover quickly with
+brown sugar. Roll like for jelly roll and then tie in a cloth and
+plunge into boiling water or place in a steamer and cook for
+one hour. Serve with fruit sauce.</p>
+
+<p>If using canned huckleberries, drain them well, then thicken
+the juice and use for sauce. Any variety of fresh fruit may be used.</p>
+<span class="pagenum"><a name="page102" id="page102"></a>[pg 102]</span>
+
+
+<h5>FRUIT CUP CUSTARDS</h5>
+
+<p>Place six nice berries in each custard cup and then place in a mixing bowl</p>
+
+<div class="poem">  <div class="stanza">
+<p>Two cups of milk,</p>
+<p>Six tablespoons of sugar,</p>
+<p>One-half teaspoon of nutmeg,</p>
+<p>Three eggs.</p>
+  </div>  </div>
+
+<p>Beat thoroughly to mix and then pour over the berries in
+the cups. Place in a baking pan containing warm water and
+bake in a slow oven until firm in the centre.</p>
+
+
+<h5>CREAM TAPIOCA PUDDING</h5>
+
+<p>Wash two-thirds cup of tapioca in four or five waters and
+then place in a saucepan and add one and one-half cups of
+water. Cook until the tapioca begins to soften, then add one
+and one-half cups of milk. Cook until soft and then add</p>
+
+<div class="poem">  <div class="stanza">
+<p>One well-beaten egg,</p>
+<p>One-half cup of sugar,</p>
+<p>One-half teaspoon nutmeg.</p>
+  </div>  </div>
+
+<p>Mix well and cook for a few minutes longer. Remove from
+the fire and serve ice cold with fruit whip.</p>
+
+
+<h5>MACARONI NEAPOLITAN</h5>
+
+<p>Cook one-half package of macaroni in boiling water for
+fifteen minutes and then turn into a colander and place under
+cold running water. Now mince</p>
+
+<div class="poem">  <div class="stanza">
+<p>One onion and one tomato</p>
+  </div>  </div>
+
+<p>fine and place four tablespoons of fat in a frying pan. When
+hot, add the onion and tomato, cook until soft and then add
+the macaroni. Toss gently until hot and then cover it closely
+to prevent drying out. If too dry, add a couple of tablespoons
+of boiling water. Season with pepper, salt and one-half cup catsup.</p>
+<span class="pagenum"><a name="page103" id="page103"></a>[pg 103]</span>
+
+
+<h5>MACARONI CUTLETS</h5>
+
+<p>Cook one-quarter pound of macaroni in boiling water for
+twenty minutes and then drain. Cool and then chop fine. Place in a bowl and add</p>
+
+<div class="poem">  <div class="stanza">
+<p>One-half cup of grated cheese,</p>
+<p>Two tablespoons of grated onion,</p>
+<p>One tablespoon of finely minced parsley,</p>
+<p>Two teaspoons of salt,</p>
+<p>One teaspoon of paprika,</p>
+<p>One-well-beaten egg.</p>
+  </div>  </div>
+
+<p>Mix thoroughly and then mould into croquettes. Roll in
+flour and then dip in beaten egg. Roll in fine crumbs and fry
+in hot fat. Place in a hot oven for ten minutes to finish cooking.</p>
+
+
+<h5>POLENTA A LA NAPLES</h5>
+
+<p>Place in a saucepan</p>
+
+<div class="poem">  <div class="stanza">
+<p>Two and one-half cups of boiling water,</p>
+<p>One and one-half teaspoons of salt.</p>
+  </div>  </div>
+
+<p>Now pour in very slowly</p>
+
+<div class="poem">  <div class="stanza">
+<p>Three-quarters cup of yellow cornmeal.</p>
+  </div>  </div>
+
+<p>Stir to prevent lumping and cook until very thick. Add</p>
+
+<div class="poem">  <div class="stanza">
+<p>Three-quarters cup of cheese, cut into fine pieces,</p>
+<p>One onion, chopped fine,</p>
+<p>One green pepper, chopped fine,</p>
+<p>One leek, chopped fine,</p>
+<p>One teaspoon of paprika.</p>
+  </div>  </div>
+
+<p>Mix thoroughly and then pour into a large bowl to cool.
+Form into sausages and then roll in flour and brown in hot
+oil. Serve with tomato sauce. Wheat cereal may be
+used to replace the cornmeal.</p>
+<span class="pagenum"><a name="page104" id="page104"></a>[pg 104]</span>
+
+
+<h5>NOODLES</h5>
+
+<h5>FRIED NOODLES</h5>
+
+<p>Cook noodles in boiling water and then drain. Now mince fine</p>
+
+<div class="poem">  <div class="stanza">
+<p>Three onions,</p>
+<p>Two red peppers,</p>
+<p>Two leeks.</p>
+  </div>  </div>
+
+<p>Place four tablespoons of cooking oil in a frying pan and
+when hot add the vegetables. Cook slowly until soft and then
+add the noodles. Toss constantly until a light brown and then
+pile in the centre of a large platter. Lay a goulash around for
+a border. Pour the gravy over all and then garnish with two
+tablespoons of grated cheese and serve.</p>
+
+
+<h5>BOILED HOMINY&mdash;CHEESE SAUCE</h5>
+
+<p>Soak large hominy over night and then in the morning
+wash and cook in plenty of boiling water until tender. Drain
+well and place in a baking dish and cover with cheese sauce, made as follows:</p>
+
+<p>Place one and one-half cups of milk in a saucepan and add
+two tablespoons of grated onion and four level tablespoons of
+cornstarch. Dissolve the starch in the milk and bring to a boil.
+Cook slowly for five minutes and then add</p>
+
+<div class="poem">  <div class="stanza">
+<p>Two tablespoons of chopped parsley,</p>
+<p>Two teaspoons of salt,</p>
+<p>Two ounces of cheese,</p>
+<p>One teaspoon of Worcestershire sauce,</p>
+<p>One teaspoon of paprika.</p>
+  </div>  </div>
+
+<p>Mix thoroughly and then heat until the cheese melts. Serve as vegetable.</p>
+<span class="pagenum"><a name="page105" id="page105"></a>[pg 105]</span>
+
+
+<h5>MACARONI AND CHEESE</h5>
+
+<p>Cook one package of macaroni in a large kettle of boiling
+water for twenty minutes and then drain and pour over the
+macaroni a pan of cold water. Drain again. Now return to the kettle and add</p>
+
+<div class="poem">  <div class="stanza">
+<p>One-half can of tomatoes,</p>
+<p>Two teaspoons of salt,</p>
+<p>One and one-half teaspoons of paprika,</p>
+<p>One-fourth pound of cheese, cut in small pieces,</p>
+<p>Eight tablespoons of flour dissolved in</p>
+<p>One-half cup of water,</p>
+<p>Four onions, chopped fine.</p>
+  </div>  </div>
+
+<p>Bring to a boil and cook slowly for ten minutes.</p>
+
+
+<h5>TO MAKE NOODLES</h5>
+
+<p>Break into a mixing bowl one egg and then add</p>
+
+<div class="poem">  <div class="stanza">
+<p>Three tablespoons of water,</p>
+<p>One-half teaspoon of salt,</p>
+<p>Pinch of pepper.</p>
+  </div>  </div>
+
+<p>Beat to mix and then add sufficient flour to make a stiff
+dough. Knead for five minutes and then cover and let stand
+for ten minutes. Now roll out on a floured pastry board until
+thin as paper. Roll as for jelly and then cut into thin strips
+with a sharp knife. Spread out to dry for one-half hour.</p>
+
+
+<h5>GNOCCHI DI LEMOLINA</h5>
+
+<p>Place one cup of water and one cup of milk in a saucepan
+and bring to a boil. Add slowly seven tablespoons wheat cereal.
+Cook for ten minutes and stir constantly. Now add</p>
+
+<div class="poem">  <div class="stanza">
+<p>One well-beaten egg.</p>
+<p>One-half teaspoon of salt.</p>
+  </div>  </div>
+
+<p>Beat well to mix and then pour into loaf-shaped pan to
+mould. When firm turn out on the moulding board and cut into
+<span class="pagenum"><a name="page106" id="page106"></a>[pg 106]</span>
+blocks. Place in a well-greased baking dish; sprinkle with
+grated cheese and dot tiny bits of butter. Bake in a hot oven
+until the cheese forms a light brown crust. Serve with tomato sauce.</p>
+
+
+<h5>MACARONI SOUFFL&#201;</h5>
+
+<p>Cook one-fourth pound of macaroni and then cool and chop
+fine. Place in a bowl and add</p>
+
+<div class="poem">  <div class="stanza">
+<p>One onion, chopped fine,</p>
+<p>One red pepper, chopped fine,</p>
+<p>Four bunches parsley, chopped fine,</p>
+<p>Yolks of two eggs,</p>
+<p>Two cups of cream sauce,</p>
+<p>One and one-half teaspoon of salt,</p>
+<p>One teaspoon of paprika.</p>
+  </div>  </div>
+
+<p>Beat to mix and then cut and fold in the stiffly beaten
+whites of two eggs. Pour into a greased baking dish and bake in
+a moderate oven for twenty minutes. Serve at once.</p>
+
+
+<h5>RICE</h5>
+
+<p>Rice is extensively cultivated in the Orient and supplies
+the principal food to nearly one-half the population of the entire
+world. There is every reason why rice should be a daily article
+of diet in planning the menu. It is more nutritious than the
+potato and it digests more readily. When properly cooked
+and served it is an ideal starchy food.</p>
+
+<p>Unpolished rice contains all the nutritions of the grains,
+which is approximately 6 per cent. fat, 8 per cent. protein,
+79 per cent. carbohydrates. The polished variety contains
+an average of 88 per cent. nutrition. Polished rice has been
+robbed of its vital life-giving elements.</p>
+
+<p>Rice is graded for size and condition and then prepared
+<span class="pagenum"><a name="page107" id="page107"></a>[pg 107]</span>
+for the trade. It is known as fancy head rice, choice, prime,
+good, medium, common and screenings. Patna rice, the small
+slender, well-rounded grain, is in great demand in the East,
+with the Japan, Siam, Java, Rangoon, and Passein varieties
+closely following. In this country the Carolina, Japan and
+Honduras are popularly in demand.</p>
+
+<p>The Carolina rice is a large sweet-flavored grain of good
+color and appearance. Japanese rice is a thick-bodied, soft-grained
+variety. Honduras variety is the slender, well-shaped grain.</p>
+
+<p>The preparation of rice for the markets involves, first, the
+threshing, and second, the milling, which removes the husks, and,
+third, the polishing to produce the pearly white gloss which
+so many folks think is very desirable.</p>
+
+<p>Polished rice has been robbed of nearly all its fat and mineral
+content, and thus its food value is lowered and it is deprived of its flavor.</p>
+
+<p>The rice dishes, as prepared in the Oriental countries, are
+made from fancy unpolished head rice and they form some of the main dishes.</p>
+
+<p>The Oriental first washes his rice in several waters, rubbing
+it vigorously between the hands. This thoroughly cleanses it.
+Now, to follow this method, have a saucepan containing boiling
+water and then add the rice slowly, so that the water continually
+boils. Cook until tender and then remove the lid from
+the saucepan and cover the rice with a cloth to absorb the
+moisture. Set in a warm place for five minutes. This will give
+the saucepan containing a mass of delicious, fluffy rice, each
+grain distinct and separate.</p>
+
+<p>Now, if you carefully measure both your rice and then the
+water, it will not be necessary for you to drain off the excess
+water and thus lose the valuable mineral and fat content.</p>
+<span class="pagenum"><a name="page108" id="page108"></a>[pg 108]</span>
+
+
+<h5>HOW TO COOK RICE AMERICAN STYLE</h5>
+
+<p>Place in a double boiler two and one-half cups of boiling
+water and then add one teaspoon of salt. Now add slowly one-half
+cup of well-washed, unpolished rice. Cover and cook until
+the rice is tender and the water absorbed. Remove the lid and
+then cover the rice closely with a clean napkin and cook for
+five minutes. This will fluff each grain of rice.</p>
+
+<p>It is now ready to serve, either as a vegetable to replace the
+potato or prepared into many delectable dishes that our Oriental
+neighbors relish so keenly.</p>
+
+
+<h5>JAPANESE RICE</h5>
+
+<p>Wash and chop fine two medium-sized leeks and then cook
+tender in one-half cup of water. Drain. Now add</p>
+
+<div class="poem">  <div class="stanza">
+<p>Two cups of cooked rice,</p>
+<p>One teaspoon of salt,</p>
+<p>One teaspoon of soy.</p>
+  </div>  </div>
+
+<p>Mix thoroughly and then dish on a hot baking dish. Cover
+with slices of hard-boiled eggs. Sprinkle with finely chopped
+parsley and garnish with slices of smoked salmon. Place in
+the oven for a few minutes to heat. Soy may be purchased at fancy grocers.</p>
+
+
+<h5>INDIAN RICE</h5>
+
+<p>Add three cups of cooked rice to</p>
+
+<div class="poem">  <div class="stanza">
+<p>One quart of chicken stock,</p>
+<p>One onion, grated fine,</p>
+<p>One and one-half teaspoons of salt,</p>
+<p>One-half teaspoon of paprika,</p>
+<p>One-half teaspoon of curry powder.</p>
+  </div>  </div>
+
+<p>Cook fifteen minutes, and serve very hot, garnish with finely chopped parsley.</p>
+<span class="pagenum"><a name="page109" id="page109"></a>[pg 109]</span>
+
+
+<h5>CREOLE RICE</h5>
+
+<p>Chop one large onion and one green pepper fine, and then
+place in a saucepan and add</p>
+
+<div class="poem">  <div class="stanza">
+<p>One cup of canned tomatoes rubbed through a sieve,</p>
+<p>One-half cup of cold boiled ham chopped fine.</p>
+  </div>  </div>
+
+<p>Cook slowly for ten minutes and then add</p>
+
+<div class="poem">  <div class="stanza">
+<p>Three cups of cooked rice,</p>
+<p>Two teaspoons of salt,</p>
+<p>One teaspoon of paprika.</p>
+  </div>  </div>
+
+<p>Mix thoroughly and then heat until very hot and serve.
+Cold roast pork may be used to replace the ham.</p>
+
+
+<h5>ITALIAN RICE</h5>
+
+<p>Place three tablespoons of vegetable cooking oil in a frying
+pan and add four tablespoons of well-washed rice. Toss until
+the rice is well brown and then add</p>
+
+<div class="poem">  <div class="stanza">
+<p>One and one-half cups of boiling water,</p>
+<p>Three onions, chopped fine,</p>
+<p>One green pepper, chopped fine,</p>
+<p>One cup of strained canned tomatoes.</p>
+  </div>  </div>
+
+<p>Cook until the rice is soft and then add</p>
+
+<div class="poem">  <div class="stanza">
+<p>Two teaspoons of salt,</p>
+<p>One and one-half teaspoons of paprika,</p>
+<p>One-half cup of grated cheese.</p>
+  </div>  </div>
+
+<p>Stir until well blended and then serve, garnished with finely chopped parsley.</p>
+<span class="pagenum"><a name="page110" id="page110"></a>[pg 110]</span>
+
+
+<h5>BELGIAN RICE BALLS</h5>
+
+<p>Place two cups of cooked rice in a bowl and add</p>
+
+<div class="poem">  <div class="stanza">
+<p>One-half cup of currants,</p>
+<p>One-half cup of sugar,</p>
+<p>One well beaten egg,</p>
+<p>One teaspoon of vanilla.</p>
+  </div>  </div>
+
+<p>Mix and then form into small balls, about the size of an
+orange. Dip into beaten egg and then roll in fine bread crumbs.
+Fry until golden brown in hot fat. Serve with crushed and sweetened fruit.</p>
+
+
+<h5>SWEDISH RICE PUDDING</h5>
+
+<p>Place in a baking dish</p>
+
+<div class="poem">  <div class="stanza">
+<p>One quart of milk,</p>
+<p>Six tablespoons of well-washed rice,</p>
+<p>Two-thirds cup of sugar,</p>
+<p>One teaspoon of vanilla extract,</p>
+<p>One-half teaspoon of salt,</p>
+<p>Two tablespoons of butter, broken into tiny balls.</p>
+  </div>  </div>
+
+<p>Bake in a slow oven for one hour and stir two or three times.</p>
+
+<p>The cultivation of rice in Louisiana is more than a hundred
+years old. Louisiana now produces a crop of this cereal larger
+than the entire crop of the states of Georgia and Carolina.
+The tourist who visits Louisiana during the time of the rice
+market enjoys a scene that is rarely duplicated elsewhere in
+the civilized world; for here are gathered the buyers from all parts of the country.</p>
+
+<p>The Creole of Louisiana, like the Oriental, has the true
+secret for making this food a palatable article of diet. The
+old mammy in New Orleans always tells her children that, of
+course, le riz must be thoroughly washed and she always
+insists that the grains be cleansed in four waters&mdash;two warm
+<span class="pagenum"><a name="page111" id="page111"></a>[pg 111]</span>
+and two cold&mdash;and then it is cooked in the same manner as the Orientals use.</p>
+
+<p>Never stir the rice while it is cooking; this will make it
+mushy. Instead, always shake the sauce-pan. Never flood
+the rice with water while it is cooking. Always keep the fact
+in mind that just five times the actual measurements of the rice
+in water will be required to cook it.</p>
+
+<p>In this way there will be no excess water to drain off. So if
+you are using one-quarter cup of rice you would use one and
+one-quarter cups of water. Now you cannot pile up the water;
+you must be accurate in measuring the rice.</p>
+
+<p>Boiled rice is a delicious accompaniment to chicken, lamb,
+turkey, shrimp, crabs and lobster&mdash;with okra and for oyster,
+chicken and crab grumbo; as a vegetable to replace potatoes
+and as a border for stews, goulashes, etc.</p>
+
+
+<h5>PIMENTO SANDWICHES</h5>
+
+<p>Use one tall or two small cans of pimentos.</p>
+
+<div class="poem">  <div class="stanza">
+<p>One cup of cottage cheese,</p>
+<p>One onion.</p>
+  </div>  </div>
+
+<p>Put the pimento, cheese and onion through the food-chopper
+and then add four tablespoons of salad dressing and use for sandwich filling.</p>
+
+
+<h5>BAKED APPLES</h5>
+
+<p>Pare and core apples and then place in muffin pans and add</p>
+
+<div class="poem">  <div class="stanza">
+<p>Two tablespoons of syrup,</p>
+<p>One tablespoon of water,</p>
+<p>One-quarter teaspoon of nutmeg.</p>
+  </div>  </div>
+
+<p>Bake in a moderate oven until the apples are tender and
+then cool. To serve: Lift the apples into a small platter and
+cover with a fruit meringue and then sprinkle with cocoanut.</p>
+<span class="pagenum"><a name="page112" id="page112"></a>[pg 112]</span>
+
+
+<h5>SPICED APPLES</h5>
+
+<p>Place six medium-sized apples in a casserole and then add</p>
+
+<div class="poem">  <div class="stanza">
+<p>One piece of stick cinnamon, broken into pieces,</p>
+<p>Four cloves,</p>
+<p>Two allspice,</p>
+<p>Two blades of mace,</p>
+<p>One-half teaspoon of nutmeg,</p>
+<p>Three-quarters cup of brown sugar,</p>
+<p>One-half cup of cider.</p>
+  </div>  </div>
+
+<p>Bake until tender and then serve cold.</p>
+
+
+<h5>CALAS</h5>
+
+<p>The old negro women of the old French quarters in New
+Orleans used to make a delicious rice cake, which they carried
+in bowls on their heads. The bowls were covered with an
+immaculately clean cloth and the cakes were called bella cala&mdash;tout
+chaud of New Orleans.</p>
+
+
+<h5>HOW TO MAKE THIS DELICIOUS RICE CAKE</h5>
+
+<center>(Use Level Measurements)</center>
+
+<p>Wash one-half cup of rice and cook until tender in two
+and one-half cups of boiling water. Now cool and mash the rice
+well. Now dissolve one-half yeast cake in one-half cup of water
+80 degrees Fahrenheit and pour into a bowl, and add</p>
+
+<div class="poem">  <div class="stanza">
+<p>One-half teaspoon of salt,</p>
+<p>Four tablespoons of sugar,</p>
+<p>One-half cup of sifted flour,</p>
+<p>The mashed rice.</p>
+  </div>  </div>
+
+<p>Beat well to mix and then cover and let rise over night. In the morning add</p>
+
+<div class="poem">  <div class="stanza">
+<p>Two well-beaten eggs,</p>
+<p>Five tablespoons of sugar,</p>
+<p>Four tablespoons of flour,</p>
+<p>One teaspoon of nutmeg.</p>
+  </div>  </div>
+<span class="pagenum"><a name="page113" id="page113"></a>[pg 113]</span>
+
+<p>Beat well and then let rise for three-quarters of an hour in a
+warm room. Now place in the pan one and one-half cups of
+vegetable oil. Heat until hot enough to brown a crust of
+bread while you count forty. Drop the rice mixture in by the
+spoonful and fry until golden brown. Lift to a soft paper to
+drain. Dish on a hot platter; cover with warm napkin. Dust
+with pulverized sugar and nutmeg.</p>
+
+
+<h5>APPLE AND RICE CUSTARD</h5>
+
+<p>Wash six tablespoons or two ounces of rice in several waters
+and then place in a saucepan and add two cupsful of boiling
+water. Cook until the water is absorbed and the rice soft.
+Now wash, then cut into small pieces four small apples and
+then cover the apples with cold water and cook until soft. Rub
+through a fine sieve and add</p>
+
+<div class="poem">  <div class="stanza">
+<p>One-half cup of sugar,</p>
+<p>One teaspoon of vanilla,</p>
+<p>One well-beaten egg,</p>
+<p>The cooked rice.</p>
+  </div>  </div>
+
+<p>Beat to mix and then pour into the custard cups and bake
+for fifteen minutes in a moderate oven.</p>
+
+
+<h5>SARDINE SANDWICHES</h5>
+
+<p>Open a box of sardines and then drain free from oil. Remove
+the skin and bone and then mash very fine. Add</p>
+
+<div class="poem">  <div class="stanza">
+<p>Two hard-boiled eggs,</p>
+<p>One green pepper,</p>
+<p>One-quarter onion.</p>
+  </div>  </div>
+
+<p>Chop all fine and mix to a paste with six tablespoons of
+salad dressing, one-half teaspoon of salt and one teaspoon of paprika.</p>
+
+<p>Spread between the prepared bread and then cut into two
+pieces. Wrap in wax-paper until needed.</p>
+<span class="pagenum"><a name="page114" id="page114"></a>[pg 114]</span>
+
+
+<h5>MY IDEAL APPLE SAUCE</h5>
+
+<p>Wash one-quarter peck of apples and then cut in pieces and
+place in a saucepan and add three cups of water.</p>
+
+<p>Cook until soft and then rub through a fine sieve. Sweeten with</p>
+
+<div class="poem">  <div class="stanza">
+<p>One cup of sugar,</p>
+<p>One-half teaspoon of nutmeg,</p>
+<p>One teaspoon of vanilla.</p>
+  </div>  </div>
+
+<p>If red apples are used, this makes a most delicious pink-looking
+sauce. No need to peal or core apples.</p>
+
+
+<h5>APPLE CROQUETTES</h5>
+
+<p>Wash and cut into small pieces six medium-sized apples
+and then place in a saucepan and add one cup of water; cook
+slowly until the apples are soft, and then rub through a fine sieve and add</p>
+
+<div class="poem">  <div class="stanza">
+<p>One-half cup of brown sugar,</p>
+<p>One teaspoon of nutmeg,</p>
+<p>One teaspoon of grated rind of lemon,</p>
+<p>Two and one-half cups of bread crumbs,</p>
+<p>One-half cupful of finely chopped raisins.</p>
+  </div>  </div>
+
+<p>Mix thoroughly and then mould into croquettes and roll
+in flour, then fry until golden brown in hot fat. Serve with a custard sauce.</p>
+
+
+<h5>SALMON SANDWICHES</h5>
+
+<p>Open and drain a can of salmon and then remove the skin
+and bones. Place the salmon in a bowl and add</p>
+
+<div class="poem">  <div class="stanza">
+<p>One onion, grated,</p>
+<p>One-quarter cup of finely chopped parsley,</p>
+<p>One-half cup of salad dressing,</p>
+<p>Juice of one-half lemon.</p>
+  </div>  </div>
+
+<p>Mix and then prepare the bread. Place a leaf of lettuce
+on the bread and then spread the prepared filling, season and
+place the top slice of bread in position and cut into triangles.</p>
+<span class="pagenum"><a name="page115" id="page115"></a>[pg 115]</span>
+
+
+<h5>ORANGES</h5>
+
+<p>The first orange crop of the season usually reaches the
+market about the end of October. The early Floridas are first,
+and they are closely followed by the Arizona navels, and
+just before Christmas comes the bulk of California and Florida oranges.</p>
+
+
+<h5>ORANGE SYRUP</h5>
+
+<p>Grate very lightly the rind from one dozen oranges and
+then place three pounds of sugar and the grated rind and the
+juice of oranges in a clean aluminum saucepan. Place where
+it will heat very slowly and then the sugar will melt. Stir
+frequently and do not let it boil. Cover closely and then strain
+into sterilized bottles. Place the bottles in a hot-water bath
+and process for forty minutes. Place the corks in the bottles
+and when cool dip in melted sealing wax. This recipe may
+be divided. To be used for making drinks, sauces, etc.</p>
+
+
+<h5>ORANGE JUICE</h5>
+
+<p>Place in a bowl</p>
+
+<div class="poem">  <div class="stanza">
+<p>Juice of twenty-five oranges,</p>
+<p>Grated rind of ten oranges,</p>
+<p>One pound sugar</p>
+  </div>  </div>
+
+<p>and then allow to stand for three hours. Strain and fill into
+sterilized bottles and process for forty minutes in a hot-water
+bath. Cork, and then finish like orange syrup.</p>
+
+<p><span class="sc">Note</span>.&mdash;Soak the cork in boiling water for one hour to
+soften. This will permit you to use a slightly larger cork and insure a good closing.</p>
+
+<p>To use orange syrup: Place four tablespoons in a glass
+and then fill with carbonated water.</p>
+
+<p>To use orange juice for making orangeade, dilute with
+equal parts of water and juice and chill, then serve.</p>
+<span class="pagenum"><a name="page116" id="page116"></a>[pg 116]</span>
+
+
+<h5>SCOTCH ORANGE MARMALADE</h5>
+
+<p>Cut twelve oranges in half and then with a sharp knife cut
+into thin paper-like slices and remove all the seeds. Place in a
+preserving kettle and add five pints of cold water. Set aside
+for twelve hours and then bring to a boil and cook until the
+fruit is tender. Add the juice of four lemons and five cups
+of apple sauce and then bring to a boil and measure. Add
+three-quarters cup of sugar for every cup of mixture. Return
+to the kettle and bring to a boil. Cook until it forms a very
+thick jam, or until 223 degrees Fahrenheit is reached on the candy thermometer.</p>
+
+
+<h5>ORANGE PRESERVE IN SYRUP</h5>
+
+<p>Pare and separate nine oranges into sections, taking care
+to break as little as possible. Now place</p>
+
+<div class="poem">  <div class="stanza">
+<p>Two pints of water,</p>
+<p>Four pounds of sugar</p>
+  </div>  </div>
+
+<p>in a preserving kettle and bring to a boil. Cook for fifteen
+minutes and then add the oranges and cook until the oranges
+are tender. Lift the oranges into a jar and bring the syrup
+to a boil. Pour over the fruit and then seal and store in a
+cool, dry place. Any syrup left over may be used on cereal or hot cakes.</p>
+
+
+<h5>ORANGE SALAD</h5>
+
+<p>Remove the peel from four oranges and then separate the
+carpels and cut with a sharp scissors into pieces. Place in a bowl and add</p>
+
+<div class="poem">  <div class="stanza">
+<p>One cup of cocoanut.</p>
+  </div>  </div>
+
+<p>Toss the bowl gently to coat the fruit with the cocoanut
+and then fill into a nest of salad, and serve with orange dressing.</p>
+
+<span class="pagenum"><a name="page117" id="page117"></a>[pg 117]</span>
+
+<h5>ORANGE SOUFFL&#201;</h5>
+
+<div class="poem">  <div class="stanza">
+<p>Juice of three oranges,</p>
+<p>One-half cup of water,</p>
+<p>One-half cup of sugar,</p>
+<p>Five level tablespoons of cornstarch.</p>
+  </div>  </div>
+
+<p>Dissolve the starch and sugar in the water and then add the
+juice and bring to a boil. Cook for five minutes and then cool. Now add the</p>
+
+<div class="poem">  <div class="stanza">
+<p>Yolks of two eggs,</p>
+<p>One orange cut in tiny pieces.</p>
+  </div>  </div>
+
+<p>Beat to mix and then carefully cut and fold in the stiffly
+beaten whites of two eggs. Pour into a well-buttered souffl&#233;
+dish and set in a pan of warm water. Bake in a moderate oven
+until firm in the centre. Serve warm, with orange syrup for a sauce.</p>
+
+
+<h5>ORANGE CREAM PIE</h5>
+
+<p>Line a pie tin with plain pastry and then place in a saucepan</p>
+
+<div class="poem">  <div class="stanza">
+<p>One cup of milk,</p>
+<p>One-half cup of water,</p>
+<p>Juice of three oranges,</p>
+<p>Grated rind of one-half orange,</p>
+<p>Six level tablespoons of cornstarch,</p>
+<p>Three-quarters cup of sugar.</p>
+  </div>  </div>
+
+<p>Dissolve the cornstarch and the sugar in the water and
+add the milk and fruit juice. Bring to a boil and cook for
+five minutes, partly cool and then add</p>
+
+<div class="poem">  <div class="stanza">
+<p>One whole egg,</p>
+<p>Yolk of one egg.</p>
+  </div>  </div>
+
+<p>Beat to thoroughly blend and then pour into prepared
+tins and bake in a very slow oven for thirty minutes. Cool and
+cover with a fruit meringue, using one-half glass of orange
+marmalade and the white of one egg, beaten until it forms a very stiff meringue.</p>
+<span class="pagenum"><a name="page118" id="page118"></a>[pg 118]</span>
+
+
+<h5>ORANGE AND RICE CUSTARD</h5>
+
+<p>Wash one-half cup of rice and then cook until tender in three
+cups of water and the water is absorbed. Now add</p>
+
+<div class="poem">  <div class="stanza">
+<p>Grated rind of one orange,</p>
+<p>Three oranges cut in tiny pieces,</p>
+<p>Three-quarters cup of sugar.</p>
+  </div>  </div>
+
+<p>Mix thoroughly and then place in a bowl</p>
+
+<div class="poem">  <div class="stanza">
+<p>Two cups of milk,</p>
+<p>Yolks of two eggs.</p>
+  </div>  </div>
+
+<p>Beat to mix and then pour over the prepared rice. Mix
+thoroughly and then pour in either individual custard cups or
+into a baking dish. Set in a pan of warm water and then bake
+for thirty minutes in a moderate oven. Cool and serve with orange whip.</p>
+
+<div class="poem">  <div class="stanza">
+<p>One glass of orange marmalade,</p>
+<p>Whites of two eggs.</p>
+  </div>  </div>
+
+<p>Beat with a Dover egg-beater until very stiff and then pile on rice.</p>
+
+
+<h5>SPICED PRUNES</h5>
+
+<p>Prepare one pound of prunes for cooking and then place
+in a casserole dish and add</p>
+
+<div class="poem">  <div class="stanza">
+<p>One cup of water,</p>
+<p>One-quarter cup of vinegar,</p>
+<p>One cup of brown sugar,</p>
+<p>One piece of stick cinnamon,</p>
+<p>Six cloves,</p>
+<p>Four allspice,</p>
+<p>Two blades of mace,</p>
+<p>One-half teaspoon of nutmeg.</p>
+  </div>  </div>
+
+<p>Cook slowly until the prunes are tender and then drain
+the syrup and boil ten minutes before pouring over the prunes.
+Serve cold as a condiment with meat.</p>
+<span class="pagenum"><a name="page119" id="page119"></a>[pg 119]</span>
+
+
+<h5>ORANGE DRESSING</h5>
+
+<div class="poem">  <div class="stanza">
+<p>Juice of two oranges,</p>
+<p>Grated rind of one-half of an orange,</p>
+<p>One-half cup of cold water,</p>
+<p>One-half cup of sugar,</p>
+<p>Two tablespoons of cornstarch.</p>
+  </div>  </div>
+
+<p>Dissolve the sugar and the starch in water and add the fruit
+juice and the grated rind. Bring to a boil and cook for five
+minutes, and then remove from the fire and drop in yolk of
+one egg. Beat well to mix. Now beat the white very stiff,
+and then beat into the mixture and then chill and serve.</p>
+
+
+<h5>ORANGE BETTY</h5>
+
+<p>Pare and cut into dice three oranges. Place in a bowl and add</p>
+
+<div class="poem">  <div class="stanza">
+<p>One and one-half cups of fine bread crumbs,</p>
+<p>One cup of boiling water.</p>
+  </div>  </div>
+
+<p>Mix, let cool, and then add</p>
+
+<div class="poem">  <div class="stanza">
+<p>One well-beaten egg,</p>
+<p>Three-quarters cup of milk,</p>
+<p>Three tablespoons of shortening,</p>
+<p>One-half cup of syrup,</p>
+<p>One-half cup of sugar,</p>
+<p>Three teaspoons of baking powder,</p>
+<p>Six tablespoons of flour.</p>
+  </div>  </div>
+
+<p>Mix thoroughly and then pour into either individual custard
+cups or into a pudding mould and set in a pan of hot water.
+If the Betty is put in custard cups, grease them well and bake
+for forty minutes in a moderate oven. If put into a mould, bake for one hour.</p>
+
+
+<h5>ORANGE FRITTERS</h5>
+
+<p>Pare three oranges and then with a sharp knife cut into one-half
+inch slices. Dip the slices in flour, then into a batter, and
+fry until golden brown in hot fat.</p>
+<span class="pagenum"><a name="page120" id="page120"></a>[pg 120]</span>
+
+
+<h5>THE BATTER</h5>
+
+<p>Break one egg in a cup land then fill with milk. Place in a bowl and add</p>
+
+<div class="poem">  <div class="stanza">
+<p>One and one-half cups of flour,</p>
+<p>Two teaspoons of baking powder,</p>
+<p>One-quarter teaspoon of salt,</p>
+<p>Two tablespoons of sugar.</p>
+  </div>  </div>
+
+<p>Serve orange fritters with orange dressing or orange syrup.</p>
+
+
+<h5>BAKED PRUNES</h5>
+
+<p>Prepare one-half pound of prunes for cooking and place
+in a casserole dish. Add one-half of an orange cut in thin paper-like
+slices. Cover the dish and place in an oven to bake very
+slowly. Now if the prunes are soaked early in the morning
+and then prepared for baking and placed in the oven when the
+fire is slacked off for the night, they will be done very nicely
+in the morning. This long, slow cooking is just what the prune requires.</p>
+
+
+<h5>PRUNE SALAD</h5>
+
+<p>Prepare the prunes as for stuffing and then place one-half
+cup of cottage cheese in a bowl and add</p>
+
+<div class="poem">  <div class="stanza">
+<p>One green pepper chopped fine,</p>
+<p>One-half teaspoon of salt,</p>
+<p>One-half teaspoon of paprika.</p>
+  </div>  </div>
+
+<p>Blend thoroughly and then fill into the pitted prunes. Now
+arrange the stuffed prunes upon crisp lettuce leaves and sprinkle
+with lemon juice. Serve with either paprika or mayonnaise
+dressing. This is very nice for luncheon or supper served as a salad.</p>
+<span class="pagenum"><a name="page121" id="page121"></a>[pg 121]</span>
+
+
+<h5>CALIFORNIA PRUNE CAKE</h5>
+
+<div class="poem">  <div class="stanza">
+<p>One cup of sugar,</p>
+<p>Six tablespoons of shortening.</p>
+  </div>  </div>
+
+<p>Cream well until light and creamy and then add</p>
+
+<div class="poem">  <div class="stanza">
+<p>Yolks of two eggs,</p>
+<p>One cup of water,</p>
+<p>Two and three-quarters cups of flour,</p>
+<p>Two level tablespoons of baking powder,</p>
+<p>One level tablespoon of mace.</p>
+  </div>  </div>
+
+<p>Beat to thoroughly blend and then fold in the stiffly beaten
+whites of the two eggs. Now line a cake pan with greased
+paper and pour in a layer of the cake batter. Spread evenly.
+Now spread a layer of finely chopped nuts and then a layer of
+well-drained and cooked prunes that have been chopped fine.
+Cover with a layer of the cake batter and then repeat this
+until the pan, is three-quarters full. Then dust the top of the
+cake lightly with sugar. Place in a moderate oven and bake
+for one hour. Cool, and then ice with icing made of</p>
+
+<div class="poem">  <div class="stanza">
+<p>Three-quarters cup of XXXX sugar,</p>
+<p>One tablespoon of lemon juice,</p>
+  </div>  </div>
+
+<p>and sufficient boiling water to moisten. Then spread on the cake.</p>
+
+
+<h5>PRUNE AND NUT JELLY</h5>
+
+<p>Soak three level tablespoons of gelatine in one-half cup of
+cold water for one-half hour. Now stone sufficient prunes to measure one cup. Add</p>
+
+<div class="poem">  <div class="stanza">
+<p>One-half cup of finely chopped nuts,</p>
+<p>One-half cup of sugar,</p>
+<p>One cup of prune juice,</p>
+<p>Juice of one lemon.</p>
+  </div>  </div>
+
+<p>Now place the gelatine in a hot-water bath and then strain
+into the prune mixture. Stir until thoroughly mixed and then
+pour into moulds. Set aside to mould and then serve with fruit whip.</p>
+<span class="pagenum"><a name="page122" id="page122"></a>[pg 122]</span>
+
+
+<h5>PRUNE DELICACIES</h5>
+
+<p>Wash the prunes thoroughly and then drain and turn on a
+cloth to dry. Remove the stones and fill the centres with a mixture
+of chopped nuts and ginger. Roll in granulated sugar.
+Prunes may be filled with fondant or fudge.</p>
+
+
+<h5>PRUNE CHARLOTTE</h5>
+
+<p>Soak three level tablespoons of gelatine in one-half cup of
+cold water for one-half hour. Then set in hot water bath to melt.
+Strain into a bowl and add</p>
+
+<div class="poem">  <div class="stanza">
+<p>One cup of prune juice,</p>
+<p>Juice of one lemon,</p>
+<p>One-half cup of sugar.</p>
+  </div>  </div>
+
+<p>Heat to dissolve sugar and then cool before adding to the
+gelatine. Now place a few spoonfuls of the prepared gelatine
+mixture in a mould and turn to thoroughly coat the mould.
+Then line the mould with cooked and stoned prunes. Pour a
+few spoonfuls of the gelatine mixture over the prunes and set
+them in place before pouring in the remainder of the mixture;
+then set aside to mould. When ready to serve unmould on
+platter and serve with prune sauce.</p>
+
+
+<h5>PRUNE SAUCE</h5>
+
+<p>Rub one cup of cooked and stoned prunes through a fine sieve and add</p>
+
+<div class="poem">  <div class="stanza">
+<p>One cup of prune juice,</p>
+<p>Juice of one lemon,</p>
+<p>Six tablespoons of sugar.</p>
+  </div>  </div>
+
+<p>Heat to dissolve sugar and then cool before serving.</p>
+<span class="pagenum"><a name="page123" id="page123"></a>[pg 123]</span>
+
+
+<h5>RHUBARB</h5>
+
+<p>To cook rhubarb, cut it into inch pieces and remove the
+stringy peel. Cook in a glass or earthen casserole dish in the
+oven until it is soft, adding just enough sugar to sweeten. This
+will give you a splendid product.</p>
+
+<p>Do not use the leaves of the rhubarb. And do not cook
+rhubarb in tin; the mineral salt or acid content of the fruit
+reacts upon the metal and sets up an active poison.</p>
+
+
+<h5>TO COOK RHUBARB FOR PIES</h5>
+
+<p>Prepare the rhubarb and then sprinkle well with flour and
+add sugar, and cook slowly until tender. The flour will thicken
+the mixture. Then pour into the prepared pie plate and
+cover with pastry. Bake in a moderate oven for twenty minutes.
+Pie made in this way will be far superior to that made
+where the rhubarb is cut and placed in the pie and then cooked.</p>
+
+
+<h5>RHUBARB AND RAISIN CONSERVE</h5>
+
+<p>Wash and peel and then cut the rhubarb into one-half inch
+pieces. Measure one quart of the cut pieces and place in a baking dish, adding</p>
+
+<div class="poem">  <div class="stanza">
+<p>One cup of seeded raisins,</p>
+<p>Two cups of sugar.</p>
+  </div>  </div>
+
+<p>Do not add water; cover and cook until the fruit is tender,
+usually about forty minutes.</p>
+
+
+<h5>RHUBARB FRUIT SAUCE</h5>
+
+<p>Place the whites of two eggs in a bowl and then add one-half
+glass of jelly. Beat until very stiff and then add one cup of
+very thick rhubarb sauce.</p>
+<span class="pagenum"><a name="page124" id="page124"></a>[pg 124]</span>
+
+
+<h5>RHUBARB SHORTCAKE</h5>
+
+<p>Place two cups of flour in a bowl and add</p>
+
+<div class="poem">  <div class="stanza">
+<p>One teaspoon of salt,</p>
+<p>Four teaspoons of baking powder,</p>
+<p>One-half cup of sugar.</p>
+  </div>  </div>
+
+<p>Sift to mix and then rub in six tablespoons of shortening.
+Mix to a dough with two-thirds cup of milk. Cut with a large
+cookie cutter and then bake in a hot oven for fifteen minutes.
+Split and butter, and then fill with the cooked rhubarb and serve
+with either plain or whipped cream or custard sauce.</p>
+
+
+<h5>RHUBARB COCKTAIL</h5>
+
+<p>Place three tablespoons of rhubarb conserve in a cocktail
+glass. Add layer of thinly sliced bananas and then a layer of
+shredded orange. Sprinkle with powdered sugar and top with
+whipped cream or stiffly beaten white of egg. Garnish with maraschino cherries.</p>
+
+
+<h5>RHUBARB PUFFS</h5>
+
+<div class="poem">  <div class="stanza">
+<p>Three-quarters cup of sugar,</p>
+<p>One-half cup of water,</p>
+<p>Five tablespoons of shortening.</p>
+  </div>  </div>
+
+<p>Place in a bowl and then add</p>
+
+<div class="poem">  <div class="stanza">
+<p>One egg,</p>
+<p>Two cups of flour,</p>
+<p>Four teaspoons of baking powder,</p>
+<p>One-half teaspoon of salt,</p>
+<p>One cup of finely chopped rhubarb (raw).</p>
+  </div>  </div>
+
+<p>Beat to mix and then fill into well-greased custard cups and
+bake for thirty minutes in a hot oven.</p>
+<span class="pagenum"><a name="page125" id="page125"></a>[pg 125]</span>
+
+
+<h5>VERMONT RHUBARB GRIDDLE CAKES</h5>
+
+<p>Soak stale bread in cold water to soften. Press very dry
+and then rub through a fine sieve. Now measure two cups and place in a bowl and add</p>
+
+<div class="poem">  <div class="stanza">
+<p>One and one-half cups of sweetened rhubarb,</p>
+<p>One egg,</p>
+<p>One and three-quarters cups of sifted flour,</p>
+<p>Four teaspoons of baking powder,</p>
+<p>One teaspoon of salt,</p>
+<p>One tablespoon of shortening.</p>
+  </div>  </div>
+
+<p>Mix well and then bake on a griddle and serve with sugar,
+cinnamon and butter or syrup.</p>
+
+
+<h5>RHUBARB GELATINE</h5>
+
+<div class="poem">  <div class="stanza">
+<p>Two cups of cold, cooked and sweetened rhubarb.</p>
+  </div>  </div>
+
+<p>Add</p>
+
+<div class="poem">  <div class="stanza">
+<p>Four level tablespoons of gelatine,</p>
+<p>Juice of one orange,</p>
+<p>One-half cup of water.</p>
+  </div>  </div>
+
+<p>Add the gelatine to the mixture and then set aside for one-half
+hour to soften. Then heat slowly until the boiling point
+is reached, remove from the fire and pour into moulds. Let set
+until firm and then unmould and serve with whipped cream.
+Use a china or earthenware mould.</p>
+
+
+<h5>RHUBARB AND TAPIOCA PUDDING</h5>
+
+<p>Wash one-half cup of pearl tapioca in plenty of water to
+remove the starch. Place in a glass or earthenware baking
+dish and add four cups of cooked and sweetened rhubarb. Cook
+in the oven until the tapioca is transparent or soft. Place
+a meringue made of the white of one egg on top. Cool, and then serve.</p>
+<span class="pagenum"><a name="page126" id="page126"></a>[pg 126]</span>
+
+
+<h5>RHUBARB DUMPLINGS</h5>
+
+<p>Roll the pastry out one-quarter inch thick and then cut
+into four-inch squares. Fill with pieces of rhubarb cut in one-half
+inch pieces, adding 2 tablespoons sugar. Fold the dough
+over, pressing it tightly, and then brush with egg-wash and
+bake in a slow oven for thirty minutes.</p>
+
+
+<h5>GINGER JELLY</h5>
+
+<p>Soak one-half package of gelatine in one cupful of cold
+water for thirty minutes and then add</p>
+
+<div class="poem">  <div class="stanza">
+<p>Juice of one lemon,</p>
+<p>One orange,</p>
+<p>One-half cup of sugar,</p>
+<p>One cup of boiling water.</p>
+  </div>  </div>
+
+<p>Beat thoroughly to mix and then let cool. Just before it
+begins to thicken stir in one-half cup of finely chopped candied ginger.</p>
+
+<h5>GINGER CREAM</h5>
+
+<p>Soak one-half box of gelatine in one and one-half cups
+of cold milk for one-half hour. Now add one-half cup of
+sugar and set in a pan of warm water. Stir until gelatine is
+dissolved and then set aside to cool. While cooling place</p>
+
+<div class="poem">  <div class="stanza">
+<p>White of one egg,</p>
+<p>One-half glass of jelly</p>
+  </div>  </div>
+
+<p>in a bowl and beat with a Dover egg-beater until light and
+fluffy. Add one-half cup of finely shredded candied ginger and
+then cooled gelatine. Whip until it begins to thicken and then
+pour into moulds to become firm.</p>
+
+<p><span class="sc">Note</span>.&mdash;Do not add the gelatine mixture to the fruit whip
+until just before it thickens.</p>
+<span class="pagenum"><a name="page127" id="page127"></a>[pg 127]</span>
+
+
+<h5>GINGER DELICACIES</h5>
+
+<p>The West Indians make and serve many delicious desserts
+and conserves made with ginger. Either the prepared ginger
+in pots may be used or the ordinary ginger root may be obtained
+from the grocery shops. Ask for stem ginger, as this kind is
+less apt to be stringy and coarse.</p>
+
+<p>To prepare: Soak the ginger in warm water over night and
+then in the morning wash, using a vegetable brush. Now scrape
+well and then place in fresh water enough to cover&mdash;and cook
+gently on the back of the stove until tender. Or it may be
+placed in the fireless cooker over night. When the root is tender, place</p>
+
+<div class="poem">  <div class="stanza">
+<p>Three cupfuls of sugar,</p>
+<p>Three-quarters cup of water,</p>
+<p>Juice of one lemon</p>
+  </div>  </div>
+
+<p>in a saucepan and bring to a boil. Cook for ten minutes and
+then add the ginger. Now place where it will just keep warm and
+simmer until the syrup is absorbed. Remove and stand in a
+cool place for two days. Reheat and then drain on a sieve and
+roll in sugar. Pack in an air-tight tin box and the ginger will keep indefinitely.</p>
+
+
+<h5>PINEAPPLE MOUSSE</h5>
+
+<p>Drain and mince sufficient pineapple fine to measure two
+cups. Put through a fine sieve and then place in a bowl; place
+whites of two eggs in a second bowl and add one glass of apple
+jelly. Beat until very stiff. Whip one cup of cream stiff and
+add one-half cup of sugar. Gently combine the fruit whip,
+whipped cream and puree of pineapple by cutting and folding
+until well mixed. Pour into two-quart mould and cover with
+wax paper; then place on the lid, and use one pint of salt to
+two and one-half pints of finely crushed ice, to set the mousse to freeze.</p>
+<span class="pagenum"><a name="page128" id="page128"></a>[pg 128]</span>
+
+
+<h5>TO STUFF DATES WITH GINGER</h5>
+
+<p>Remove the stones from the dates and then fill the centre
+With a piece of candied ginger. Press firmly and then roll
+between the hands to restore to shape of date. Roll the finished
+date in granulated sugar. Prunes may be used to replace the dates.</p>
+
+
+<h5>EGGLESS MAYONNAISE</h5>
+
+<p>Place in soup plate</p>
+
+<div class="poem">  <div class="stanza">
+<p>Two tablespoons evaporated milk,</p>
+<p>One-half teaspoon mustard,</p>
+<p>One-half teaspoon paprika.</p>
+  </div>  </div>
+
+<p>Blend by beating with fork and when smooth add slowly
+three-quarters cup of salad oil. Beat hard for few minutes. Now add</p>
+
+<div class="poem">  <div class="stanza">
+<p>One teaspoon sugar,</p>
+<p>One teaspoon salt,</p>
+<p>One teaspoon vinegar.</p>
+  </div>  </div>
+
+<p>Then beat again until thoroughly mixed.</p>
+
+
+<h5>COOKED SALAD DRESSING</h5>
+
+<div class="poem">  <div class="stanza">
+<p>One-half cup of vinegar,</p>
+<p>Three-quarters cup of water,</p>
+<p>Three level tablespoons of cornstarch.</p>
+  </div>  </div>
+
+<p>Dissolve the starch in the water and add the vinegar and
+bring to a boil. Cook for three minutes and then remove, and add</p>
+
+<div class="poem">  <div class="stanza">
+<p>One egg,</p>
+<p>One teaspoon of salt,</p>
+<p>One teaspoon of paprika,</p>
+<p>Three-quarters teaspoon of mustard,</p>
+<p>One teaspoon of sugar.</p>
+  </div>  </div>
+
+<p>Beat to mix and then beat in one cup of sour cream. This
+dressing may be used on potatoes, chicken and celery salad
+and with cold meat or plain lettuce.</p>
+<span class="pagenum"><a name="page129" id="page129"></a>[pg 129]</span>
+
+
+<h5>FROZEN LEMON CUSTARD</h5>
+
+<p>Place in a saucepan</p>
+
+<div class="poem">  <div class="stanza">
+<p>One quart of milk,</p>
+<p>One-half cup of cornstarch.</p>
+  </div>  </div>
+
+<p>Stir until dissolved and then bring to a boil. Cook for ten
+minutes. Remove from the fire and add</p>
+
+<div class="poem">  <div class="stanza">
+<p>Three well-beaten eggs.</p>
+  </div>  </div>
+
+<p>Beat to thoroughly mix, then cool. Now grate the rind
+lightly from one lemon. Place in a bowl and add</p>
+
+<div class="poem">  <div class="stanza">
+<p>Juice of three lemons,</p>
+<p>Juice of one orange,</p>
+<p>One and one-half cups of sugar.</p>
+  </div>  </div>
+
+<p>Blend well and when ready to freeze beat the lemon mixture
+into the custard. Add the lemon mixture very slowly. Freeze
+in the usual manner, using three parts of ice to one of salt.
+Pack, and then set aside for two hours to ripen.</p>
+
+
+<h5>GINGER-ALE SALAD</h5>
+
+<p>Soak four tablespoons of gelatine in four tablespoons of
+cold water for twenty minutes. Now add to the gelatine one-half
+cup of boiling ginger-ale. Stir until gelatine is dissolved
+and then strain. Add the balance of the one pint bottle of
+ginger-ale. Let cool, and then rinse off mould in ice water to
+thoroughly chill, and then coat the mould with the gelatine by
+pouring in about one-quarter cup and turning the mould until
+it is thoroughly coated. Now place pieces of preserved ginger
+in designs in the bottom of the mould, also using a few maraschino
+cherries. Pour a little gelatine over this and then when
+firm pour in sufficient gelatine to form a layer. Repeat this
+until the mould is filled. In warm weather pack the mould in
+salt and ice mixture for quick results.</p>
+<span class="pagenum"><a name="page130" id="page130"></a>[pg 130]</span>
+
+
+<h5>EGG SALAD</h5>
+
+<p>Shred one head of lettuce very fine and then place in a bowl and add</p>
+
+<div class="poem">  <div class="stanza">
+<p>One onion,</p>
+<p>One green pepper, chopped very fine,</p>
+<p>One cooked carrot, diced,</p>
+<p>One cup of mayonnaise.</p>
+  </div>  </div>
+
+<p>Mix and then garnish with four hard-boiled eggs, cut in
+slices. Dust with paprika.</p>
+
+
+<h5>THOUSAND ISLAND DRESSING</h5>
+
+<div class="poem">  <div class="stanza">
+<p>One-half cup salad oil,</p>
+<p>Juice of one lemon,</p>
+<p>Juice of one orange,</p>
+<p>One-half green pepper, chopped fine,</p>
+<p>One-half medium sized onion, chopped fine,</p>
+<p>Two teaspoons salt,</p>
+<p>One teaspoon paprika,</p>
+<p>One-half teaspoon mustard,</p>
+<p>One pimento chopped fine.</p>
+  </div>  </div>
+
+<p>Blend well.</p>
+
+
+<h5>SALAD DRESSING</h5>
+
+<p>To make mayonnaise dressing, break one egg in a bowl and then add</p>
+
+<div class="poem">  <div class="stanza">
+<p>Two teaspoons of vinegar,</p>
+<p>One teaspoon of sugar,</p>
+<p>One teaspoon of paprika,</p>
+<p>One-half teaspoon of mustard.</p>
+  </div>  </div>
+
+<p>Beat with Dover beater to mix and then have some one
+pour in slowly one cup of oil while you beat the mixture with a steady motion.</p>
+<span class="pagenum"><a name="page131" id="page131"></a>[pg 131]</span>
+
+
+<h5>CUCUMBER SALAD</h5>
+
+<p>Pare the cucumbers and then cut into thin slices and cover
+with two tablespoons of salt and cracked ice for one hour. Wash
+and then drain. Now shred fine the coarse green leaves of the
+lettuce. Arrange the cucumbers on the prepared lettuce and
+serve with sour cream dressing.</p>
+
+
+<h5>FRUIT SALAD</h5>
+
+<p>Pare and cut into dice</p>
+
+<div class="poem">  <div class="stanza">
+<p>Two oranges,</p>
+<p>Two apples,</p>
+<p>Three bananas.</p>
+  </div>  </div>
+
+<p>Place in a bowl and add one cup of cocoanut and toss gently
+to mix. Now place in a nest of lettuce. Prepare a fruit salad dressing of</p>
+
+<div class="poem">  <div class="stanza">
+<p>One cup of sugar,</p>
+<p>One cup of water,</p>
+<p>Juice of one orange,</p>
+<p>Juice of one lemon,</p>
+<p>Three level tablespoons of cornstarch.</p>
+  </div>  </div>
+
+<p>Dissolve the sugar and starch and bring to a boil. Cook
+for five minutes and then remove from the fire, and add yolk of
+one egg. Beat hard to mix and then fold in the stiffly beaten
+white of one egg. Cool, and then pour over the fruit salad.
+Garnish with maraschino cherries. This amount of salad will serve eight persons.</p>
+
+
+<h5>COLESLAW</h5>
+
+<p>Shred a head of cabbage fine and place in salted water for
+one-half hour. Drain well and then add</p>
+
+<div class="poem">  <div class="stanza">
+<p>Two green peppers, chopped fine,</p>
+<p>One cup of mayonnaise,</p>
+<p>One tablespoon of salt,</p>
+<p>One tablespoon of paprika,</p>
+<p>One-quarter cup of vinegar.</p>
+  </div>  </div>
+
+<p>Mix.</p>
+<span class="pagenum"><a name="page132" id="page132"></a>[pg 132]</span>
+
+
+<h5>SALMON SALAD</h5>
+
+<p>Open a can of salmon and then drain and remove the bones and add</p>
+
+<div class="poem">  <div class="stanza">
+<p>Two green peppers, chopped fine,</p>
+<p>One onion, chopped fine.</p>
+  </div>  </div>
+
+
+<p>Mix, shred the coarse outer green leaves of the lettuce fine
+and then line a bowl with crisp lettuce. Place the shredded
+lettuce in the nest and then the prepared salmon. Serve with
+sliced hard-boiled egg and mayonnaise dressing.</p>
+
+
+<h5>POACHED EGGS ON FRENCH TOAST</h5>
+
+<p>Trim the crust from slices of bread and then dip in the following:</p>
+
+<div class="poem">  <div class="stanza">
+<p>One cup of milk,</p>
+<p>One egg.</p>
+  </div>  </div>
+
+<p>Beat to mix and then fry the bread until golden brown
+in hot fat. Poach the eggs and then lift on a napkin to drain.
+Then roll gently on the French toast. Cover with a cream
+sauce and garnish with finely shredded parsley.</p>
+
+
+<h5>PICKLED EGGS</h5>
+
+<p>Hard boil one-half dozen eggs. Cook until tender one bunch
+of beets. Turn into a pan of cold water and then remove the
+skins and cut into thick slices. Place in a dish and add four
+large onions, cut in thin slices. Now place in a saucepan</p>
+
+<div class="poem">  <div class="stanza">
+<p>Four tablespoons of sugar,</p>
+<p>One teaspoon of salt,</p>
+<p>One-half teaspoon of paprika,</p>
+<p>One cup of vinegar,</p>
+<p>One-half cup of water.</p>
+  </div>  </div>
+
+<p>Bring to a boil and cook for ten minutes. Pour over the
+beets. Add the hard-boiled eggs.</p>
+<span class="pagenum"><a name="page133" id="page133"></a>[pg 133]</span>
+
+
+<h5>OMELET</h5>
+
+<p>Place the yolks of three eggs in a bowl and add</p>
+
+<div class="poem">  <div class="stanza">
+<p>Two tablespoons of milk,</p>
+<p>One-half cup of prepared bread crumbs,</p>
+<p>Two tablespoons of finely minced parsley,</p>
+<p>One teaspoon of salt,</p>
+<p>One-half teaspoon of pepper.</p>
+  </div>  </div>
+
+<p>Mix and then cut and fold in the stiffly beaten whites of three
+eggs and then place four tablespoons of shortening in a frying
+pan. When fat is smoking hot pour in the omelet and cook
+gently until firm, then turn either by lifting or rolling, using the
+cake-turner or a spatula, or it can be turned into another hot
+pan, containing one tablespoon of shortening, then fold and roll.</p>
+
+<p>How to prepare the bread: Soak stale bread in hot water to
+soften and then place in a cloth and squeeze very dry.</p>
+
+
+<h5>DEVILED EGGS, PARISIENNE</h5>
+
+<p>Boil one egg hard for each person, cut in half, cutting the
+length of the egg. Rub the yolks through a fine sieve into a
+bowl and then add to every six eggs</p>
+
+<div class="poem">  <div class="stanza">
+<p>One-half cup of finely chopped ham,</p>
+<p>One onion, grated,</p>
+<p>One green pepper, chopped fine,</p>
+<p>One and one-half teaspoons of salt,</p>
+<p>One teaspoon of paprika,</p>
+<p>One-half teaspoon of mustard,</p>
+<p>Six tablespoons of mayonnaise dressing.</p>
+  </div>  </div>
+
+<p>Mix and then fill back into the whites of the eggs. Mould
+up very high and then roll in finely grated cheese and dust with
+paprika. Roll in wax-paper. Set in ice-box until ready to serve.</p>
+<span class="pagenum"><a name="page134" id="page134"></a>[pg 134]</span>
+
+
+<h5>BAKED OMELET</h5>
+
+<p>Place in a bowl</p>
+
+<div class="poem">  <div class="stanza">
+<p>Yolks of four eggs,</p>
+<p>One cup of thick cream sauce,</p>
+<p>One teaspoon of salt,</p>
+<p>One-half teaspoon of paprika,</p>
+<p>Two tablespoons of finely chopped parsley.</p>
+  </div>  </div>
+
+<p>Beat to mix thoroughly and then cut and fold in the stiffly
+beaten whites of four eggs. Pour in a baking or casserole dish
+and bake in a moderate oven until firm in the centre. Garnish
+with strips of bacon and serve with cheese sauce.</p>
+
+<p>To make cheese sauce: Place three tablespoons of grated
+cheese in a cup of cream sauce.</p>
+
+
+<h5>MORAVIAN OMELET</h5>
+
+<p>Soak one-half cup of sifted stale bread crumbs in one-half cup of milk, adding</p>
+
+<div class="poem">  <div class="stanza">
+<p>One-half teaspoon of salt,</p>
+<p>One-quarter teaspoon of pepper,</p>
+<p>One teaspoon of grated onion,</p>
+<p>One tablespoon of finely minced parsley,</p>
+<p>Three well-beaten eggs.</p>
+  </div>  </div>
+
+<p>Mix thoroughly and then heat four tablespoons of shortening
+in a frying pan until smoking hot and then pour in the
+mixture. Reduce the heat and cook until set. Fold and turn
+and then roll. Turn on a hot platter. This amount will serve two persons.</p>
+<span class="pagenum"><a name="page135" id="page135"></a>[pg 135]</span>
+
+
+<h5>CHEESE CUTLETS</h5>
+
+<p>Place in a saucepan</p>
+
+<div class="poem">  <div class="stanza">
+<p>One and one-half cups of milk,</p>
+<p>Nine level tablespoons of flour.</p>
+  </div>  </div>
+
+<p>Stir to dissolve the flour and then bring to a boil. Cook
+for two minutes and then add</p>
+
+<div class="poem">  <div class="stanza">
+<p>One-quarter pound of cheese, cut fine.</p>
+  </div>  </div>
+
+<p>Stir until the cheese is melted and then remove from the fire and add</p>
+
+<div class="poem">  <div class="stanza">
+<p>One small onion grated,</p>
+<p>One teaspoon of paprika,</p>
+<p>One and one-half teaspoons of salt.</p>
+  </div>  </div>
+
+<p>Turn on a greased platter and set to cool. Mould. It
+takes about four hours to become firm enough to mould into
+cutlets. Mould into shape and then roll in flour and dip in
+beaten egg, then in fine crumbs and fry until golden brown in
+hot fat. Garnish with watercress.</p>
+
+
+<h5>COUNTRY CHEESE SANDWICHES</h5>
+
+<p>Place one cup of country or buttermilk cheese in a bowl and add</p>
+
+<div class="poem">  <div class="stanza">
+<p>One-half cup of thick mayonnaise,</p>
+<p>One onion, chopped very fine,</p>
+<p>One green pepper, chopped very fine,</p>
+<p>Two teaspoons of salt,</p>
+<p>Two teaspoons of paprika,</p>
+<p>One-half teaspoon mustard.</p>
+  </div>  </div>
+
+<p>Mix thoroughly and then spread the rye bread with English
+butter, and then spread the filling between the slices of bread
+and cut into finger-width strips.</p>
+<span class="pagenum"><a name="page136" id="page136"></a>[pg 136]</span>
+
+
+<h5>CHEESE SANDWICHES</h5>
+
+<p>Place in a bowl</p>
+
+<div class="poem">  <div class="stanza">
+<p>One-half cup of grated cheese, and then add</p>
+<p>One tablespoon of grated onion,</p>
+<p>Two tablespoons of finely minced green peppers,</p>
+<p>One teaspoon of salt,</p>
+<p>One teaspoon of paprika,</p>
+<p>One-half teaspoon of mustard,</p>
+<p>Six tablespoons of mayonnaise dressing.</p>
+  </div>  </div>
+
+<p>Mix thoroughly and then spread between the bread as prepared
+for bread and butter sandwiches.</p>
+
+
+<h5>A FEW POINTERS ABOUT VEGETABLES</h5>
+
+<p>Do not oversalt vegetables. Never salt while cooking;
+too much salt not only toughens the delicate fibres but also
+neutralizes the valuable mineral content.</p>
+
+<p>Add just sufficient boiling water to cover and then bring
+to a boil. Then cook slowly until tender. Do not cover the
+saucepan in which the vegetables are cooking. This condenses
+the steam which contains the volatile oils and thus darkens the vegetable.</p>
+
+
+<h5>PUREE OF PEAS</h5>
+
+<p>Rub one cup of cooked peas through a sieve and add</p>
+
+<div class="poem">  <div class="stanza">
+<p>One cup of milk,</p>
+<p>One-half cup of water,</p>
+<p>One tablespoon of cornstarch,</p>
+<p>One teaspoon of grated onions,</p>
+<p>One teaspoon of finely chopped parsley.</p>
+  </div>  </div>
+
+<p>Dissolve the starch in the water and add the balance of the
+ingredients to the pea puree. Bring to a boil and cook for
+five minutes. Season with salt and pepper and serve with croutons
+or toast, slices of bread cut in half-inch blocks.</p>
+<span class="pagenum"><a name="page137" id="page137"></a>[pg 137]</span>
+
+
+<h5>PEA SOUFFLE</h5>
+
+<p>Place in a bowl</p>
+
+<div class="poem">  <div class="stanza">
+<p>One cup of thick cream sauce,</p>
+  </div>  </div>
+
+<p>and then rub</p>
+
+<div class="poem">  <div class="stanza">
+<p>Four tablespoons of cooked peas through a sieve.</p>
+  </div>  </div>
+
+<p>Now add</p>
+
+<div class="poem">  <div class="stanza">
+<p>Five tablespoons of bread crumbs,</p>
+<p>One teaspoon of grated onion,</p>
+<p>One-half teaspoon of salt,</p>
+<p>One-quarter teaspoon of pepper,</p>
+<p>Yolks of two eggs.</p>
+  </div>  </div>
+
+<p>Beat to mix, then fold in the stiffly beaten whites of the two
+eggs. Pour into a greased baking dish and bake in a moderate
+oven until firm in the centre. Serve at once. This dish replaces meat.</p>
+
+
+<h5>PEA PUDDING</h5>
+
+<p>Put four tablespoons of peas through a sieve and then place in a bowl and add</p>
+
+<div class="poem">  <div class="stanza">
+<p>One cup of thick cream sauce,</p>
+<p>Four tablespoons of fine bread crumbs,</p>
+<p>One well beaten egg,</p>
+<p>One teaspoon of finely minced parsley,</p>
+<p>One teaspoon of grated onions,</p>
+<p>One-half teaspoon of paprika,</p>
+<p>One-half teaspoon of salt.</p>
+  </div>  </div>
+
+<p>Mix to blend, then pour in well-greased custard cups. Bake
+until firm in the centre. Serve in cups, or turn out on a slice
+of toast and cover with cream of hollandaise sauce.</p>
+
+<p><span class="sc">Note</span>.&mdash;Set the pudding in a pan containing warm water while baking.</p>
+<span class="pagenum"><a name="page138" id="page138"></a>[pg 138]</span>
+
+
+<h5>BAKED DRIED CORN</h5>
+
+<p>Soak one and one-half cups of corn over night and then in
+the morning drain and place in a saucepan and cover with
+boiling water. Simmer slowly until tender and then drain and season with</p>
+
+<div class="poem">  <div class="stanza">
+<p>One small onion, minced fine,</p>
+<p>Two tablespoons of dried parsley,</p>
+<p>One teaspoon of salt,</p>
+<p>One-half teaspoon of white pepper.</p>
+  </div>  </div>
+
+<p>Place in a casserole dish and cover with one and a half cups
+of cream sauce. Sprinkle with fine bread crumbs and one tablespoon
+of finely grated cheese. Bake for twenty minutes in the
+oven. This dish replaces meat for luncheon.</p>
+
+
+
+
+<h4>SQUASH</h4>
+
+
+<h5>SQUASH AU GRATIN</h5>
+
+<p>Wash, pare and cut the squash into pieces, discarding the
+seeds. Steam until tender and then drain well and stand on the
+back of the range to dry. Now rub the pulp through a sieve.
+Measure and add to each cup of pulp</p>
+
+<div class="poem">  <div class="stanza">
+<p>One well-beaten egg,</p>
+<p>Two tablespoons of butter,</p>
+<p>One teaspoon of salt,</p>
+<p>One-half teaspoon of paprika,</p>
+<p>Two tablespoons of milk,</p>
+<p>One tablespoon of finely minced parsley.</p>
+  </div>  </div>
+
+<p>Pour into well-greased baking dish and cover with fine bread
+crumbs and two tablespoons of grated cheese. Bake in a slow oven for twenty minutes.</p>
+<span class="pagenum"><a name="page139" id="page139"></a>[pg 139]</span>
+
+
+<h5>SQUASH CAKES</h5>
+
+<p>Wash and cut the squash into pieces and then cook until
+tender in boiling water, then drain and rub pulp through sieve.
+Now measure and place in a bowl</p>
+
+<div class="poem">  <div class="stanza">
+<p>One cup of prepared squash,</p>
+<p>One well-beaten egg,</p>
+<p>One tablespoon of shortening,</p>
+<p>One-half cup of milk,</p>
+<p>One and one-half cups of flour,</p>
+<p>Two tablespoons of baking powder,</p>
+<p>One-half teaspoon of salt,</p>
+<p>One-half teaspoon of paprika,</p>
+<p>One tablespoon of minced parsley.</p>
+  </div>  </div>
+
+<p>Beat to mix and then bake as if for griddle cakes on a hot
+griddle. Serve with maple syrup.</p>
+
+
+<h5>SQUASH SOUFFLE</h5>
+
+<div class="poem">  <div class="stanza">
+<p>One cup of prepared squash pulp,</p>
+<p>One tablespoon of grated onion,</p>
+<p>Two tablespoons of finely minced parsley,</p>
+<p>One tablespoon of melted butter,</p>
+<p>Two teaspoons of salt,</p>
+<p>One teaspoon of paprika,</p>
+<p>One cup of very thick cream sauce,</p>
+<p>Yolks of two eggs.</p>
+  </div>  </div>
+
+<p>Beat to blend and then carefully fold in the stiffly beaten
+whites of two eggs. Pour into well-greased individual custard
+cups and set in a pan of warm water. Bake slowly in a moderate
+oven until firm in the centre, usually about twenty minutes.
+Let stand about three minutes after removing from the oven
+and then turn on a slice of toast and cover with cheese sauce and serve.</p>
+<span class="pagenum"><a name="page140" id="page140"></a>[pg 140]</span>
+
+
+<h5>SQUASH ITALIENNE</h5>
+
+<div class="poem">  <div class="stanza">
+<p>One and one-half cups of prepared squash pulp,</p>
+<p>One and one-half teaspoons of salt,</p>
+<p>One teaspoon of paprika,</p>
+<p>Two tablespoons of finely minced parsley,</p>
+<p>Two tablespoons of finely minced onions.</p>
+  </div>  </div>
+
+<p>Mix thoroughly and then dice two ounces of salt pork.
+Brown the salt pork nicely and then drain off about one-half
+of the fat in the pan. Turn the squash mixture on the salt pork and heat and serve.</p>
+
+
+<h5>SQUASH PIE</h5>
+
+<p>Wash and then cut the squash into pieces and then boil until
+tender and drain; rub the pulp through sieve. Measure, and to each cup add</p>
+
+<div class="poem">  <div class="stanza">
+<p>One cup of sugar,</p>
+<p>Two tablespoons of melted butter,</p>
+<p>Two well-beaten eggs,</p>
+<p>One cup of milk,</p>
+<p>One-half teaspoon of nutmeg.</p>
+  </div>  </div>
+
+<p>Beat well to mix and then pour in a pie tin which has been
+lined with plain pastry. Sprinkle one-half cup of currants over
+the top and bake for one-half hour in a slow oven.</p>
+
+
+<h5>BAKED SQUASH</h5>
+
+<p>Cut a slice from the top of the squash and remove the seeds
+and the string fibre. Now add</p>
+
+<div class="poem">  <div class="stanza">
+<p>One tablespoon of melted butter,</p>
+<p>One-half teaspoon of salt,</p>
+<p>One-half teaspoon of paprika.</p>
+  </div>  </div>
+
+<p>Cover closely with a lid and then bake in a slow oven until
+the pulp is tender, usually about thirty minutes. Remove the
+lip and scoop out the pulp with a spoon, piling it into a hot
+vegetable dish, and garnish with finely chopped parsley and then serve.</p>
+<span class="pagenum"><a name="page141" id="page141"></a>[pg 141]</span>
+
+
+<h5>SQUASH BISCUIT</h5>
+
+<p>Place in a bowl</p>
+
+<div class="poem">  <div class="stanza">
+<p>Three and one-half cups of sifted flour,</p>
+<p>One teaspoon of salt,</p>
+<p>Five teaspoons of baking powder.</p>
+  </div>  </div>
+
+<p>Sift to mix and then rub in five tablespoons of shortening
+and mix to a dough with one cup of prepared squash pulp.
+Work to a dough and blend evenly, then roll out on a slightly
+floured board three-quarters of an inch thick. Cut and brush the
+tops with milk and bake in a hot oven for fifteen minutes.</p>
+
+<p>Squash may be used to replace potatoes when making bread.
+Add one cup of squash pulp to ginger-bread, or when making
+small cakes it will be found to be delicious when used this way.</p>
+
+
+<h5>OMELET IN TOMATO CASES</h5>
+
+<p>Select firm tomatoes and then cut a slice from the tops
+and with a spoon carefully remove the centres. Place the
+tomato in well-greased custard cups and then break in a bowl four eggs; then add</p>
+
+<div class="poem">  <div class="stanza">
+<p>Four tablespoons of water,</p>
+<p>One teaspoon of salt,</p>
+<p>One-half teaspoon of pepper.</p>
+  </div>  </div>
+
+<p>Beat to mix and then fill into the prepared tomato. Sprinkle
+one teaspoon of fine bread crumbs on top of each tomato and add</p>
+
+<div class="poem">  <div class="stanza">
+<p>One teaspoon of butter,</p>
+<p>Dash of paprika.</p>
+  </div>  </div>
+
+<p>Set the custard cups in a baking pan and place in a hot
+oven and bake for twenty minutes. Turn on a slice of toast and
+cover with cream sauce.</p>
+<span class="pagenum"><a name="page142" id="page142"></a>[pg 142]</span>
+
+
+<h5>BAKED TOMATOES, CHELSEA</h5>
+
+<p>Select firm tomatoes and cut a slice from the tops and
+scoop out the centres with a spoon. Now grease custard cups
+and place the tomatoes in the cups. Now shred very fine one
+ounce of dried beef. Divide into the four tomatoes. Break in a mixing bowl</p>
+
+<div class="poem">  <div class="stanza">
+<p>Two eggs.</p>
+  </div>  </div>
+
+<p>Then add</p>
+
+<div class="poem">  <div class="stanza">
+<p>Three-quarters cup of milk,</p>
+<p>One-half teaspoon of salt,</p>
+<p>One-half teaspoon of paprika,</p>
+<p>One teaspoon of grated onion,</p>
+<p>Two teaspoons of finely minced parsley.</p>
+  </div>  </div>
+
+<p>Beat to mix and then chop fine the pulp from the tomatoes.
+Place one teaspoon of this pulp in each tomato.</p>
+
+
+<h5>TOMATOES, COUNTRY STYLE</h5>
+
+<p>Select smooth, firm tomatoes cut in half and then place in a
+deep dish. Cover with cracked ice and serve with the following dressing:</p>
+
+
+<h5>COUNTRY DRESSING</h5>
+
+<p>Place in a bowl</p>
+
+<div class="poem">  <div class="stanza">
+<p>Three tablespoons of salad oil,</p>
+<p>One tablespoon of vinegar,</p>
+<p>One teaspoon of sugar,</p>
+<p>One teaspoon of salt,</p>
+<p>One-half teaspoon of white pepper,</p>
+<p>One-quarter teaspoon of mustard.</p>
+  </div>  </div>
+
+<p>Beat until creamy and then serve ice cold.</p>
+<span class="pagenum"><a name="page143" id="page143"></a>[pg 143]</span>
+
+
+<h5>TOMATO FRITTERS</h5>
+
+<p>Select firm tomatoes and then cut in one-half inch slices.
+Dip in the prepared batter and then fry until golden brown. Serve with cream sauce.</p>
+
+<p>How to prepare the batter: Place one egg in a bowl and add</p>
+
+<div class="poem">  <div class="stanza">
+<p>One cup of water,</p>
+<p>One teaspoon of salt,</p>
+<p>One-half teaspoon of pepper.</p>
+  </div>  </div>
+
+<p>Beat to mix and then add</p>
+
+<div class="poem">  <div class="stanza">
+<p>Two tablespoons of grated onions,</p>
+<p>One and one-half cups of flour,</p>
+<p>Two teaspoons of baking powder.</p>
+  </div>  </div>
+
+<p>Beat to a smooth batter and then dip the tomatoes into it.
+Fry quickly until golden brown.</p>
+
+
+<h5>SPINACH</h5>
+
+<p>Let us first begin with the washing of the spinach. Take
+your cleanser and scour out the sink and then scald it with
+boiling water. Now place a clean cloth over the drain and
+turn the spinach into the sink. Use plenty of lukewarm water
+to wash with. This is necessary to free these crinky little leaves
+from the sand and grit. Now rinse in plenty of cold water to
+crisp it. Shake the spinach dry and place in a deep saucepan
+and cover and then steam gently until tender. Do not add any
+water. In this manner the spinach is virtually cooked in its
+own juices. Now turn into a chopping bowl and chop fine and
+then rub through a coarse sieve and it is ready for use. You
+must prepare and cook the spinach early in the day, so that you
+will have time to properly prepare it, and then, when it is
+wanted, simply reheat it.</p>
+<span class="pagenum"><a name="page144" id="page144"></a>[pg 144]</span>
+
+
+<h5>SPINACH A LA MODE</h5>
+
+<p>Prepare and cook the spinach as given above and then turn
+into a sieve and let drain, with a weight, for three hours. Now
+chop fine and then place one tablespoon of bacon or sausage
+fat in the frying pan and add</p>
+
+<div class="poem">  <div class="stanza">
+<p>One small onion, minced very fine,</p>
+<p>The prepared spinach.</p>
+  </div>  </div>
+
+<p>Heat slowly until very hot and then season with salt and
+pepper. Lift to a hot platter and garnish with a slice of hard-boiled egg.</p>
+
+
+<h5>SPINACH PUDDING</h5>
+
+<p>Cook the spinach as directed in the above methods and then add</p>
+
+<div class="poem">  <div class="stanza">
+<p>One cup of creamed sauce,</p>
+<p>One tablespoon of grated onion,</p>
+<p>One cup of fine bread crumbs,</p>
+<p>One and one-half teaspoons of salt,</p>
+<p>One teaspoon of paprika.</p>
+  </div>  </div>
+
+<p>Mix thoroughly and then pour into well-greased baking dish
+and bake in a hot oven for twenty minutes.</p>
+
+
+<h5>SUNSHINE SAUCE FOR VEGETABLES</h5>
+
+<p>Make a cream sauce, using</p>
+
+<div class="poem">  <div class="stanza">
+<p>One and one-half cups of milk,</p>
+<p>Seven tablespoons of flour.</p>
+  </div>  </div>
+
+<p>Place in a saucepan and stir until dissolved, using a fork
+or wire whip. Bring to a boil. Cook slowly for five minutes and then add</p>
+
+<div class="poem">  <div class="stanza">
+<p>One and one-half teaspoons of salt,</p>
+<p>One teaspoon of white pepper,</p>
+<p>Two tablespoons of grated onion,</p>
+<p>Two well-beaten eggs.</p>
+  </div>  </div>
+
+<p>Mix thoroughly and then serve with baked peppers.</p>
+<span class="pagenum"><a name="page145" id="page145"></a>[pg 145]</span>
+
+
+<h5>SOUFFLE OF SPINACH</h5>
+
+<p>Cook the spinach as directed in the method and then place
+one cup of spinach in a bowl and add</p>
+
+<div class="poem">  <div class="stanza">
+<p>Yolks of two eggs,</p>
+<p>One cup of very thick cream sauce,</p>
+<p>One tablespoon of grated onion,</p>
+<p>Two teaspoons of salt,</p>
+<p>One teaspoon of paprika.</p>
+  </div>  </div>
+
+<p>Mix thoroughly, and then carefully fold in the stiffly beaten
+whites of two eggs and then pour into well-greased baking dish.
+Bake in a moderate oven for twenty-five minutes and serve with
+cheese sauce in place of meat for luncheon.</p>
+
+
+<h5>SPINACH NESTS</h5>
+
+<p>Cook spinach as for spinach &#224; la mode and then chop fine
+and mould into nests. Place on a slice of bread and then break
+an egg into each nest and cover with two tablespoons of well-seasoned
+cream sauce and one teaspoon of grated cheese. Place
+on a baking sheet in a moderate oven for twelve minutes and serve
+with cream sauce for luncheon in place of meat.</p>
+
+
+<h5>SPINACH WITH HOLLANDAISE SAUCE</h5>
+
+<p>Cook the spinach as given in the method and then when
+ready to serve, reheat and make the Hollandaise sauce as follows:</p>
+
+<div class="poem">  <div class="stanza">
+<p>Five tablespoons of salad oil,</p>
+<p>Three tablespoons of vinegar,</p>
+<p>One tablespoon of water,</p>
+<p>One teaspoon of grated onion,</p>
+<p>One-half teaspoon of paprika.</p>
+  </div>  </div>
+
+<p>Place in a small saucepan and bring to the boiling point,
+and then add the yolk of egg. Stir until thick and then add
+sufficient salt to taste. Pour over the spinach when ready to serve.</p>
+<span class="pagenum"><a name="page146" id="page146"></a>[pg 146]</span>
+
+
+<h5>SPINACH BALLS</h5>
+
+<p>Prepare spinach as for spinach &#224; la mode and then place in a bowl and add</p>
+
+<div class="poem">  <div class="stanza">
+<p>One hard-boiled egg, chopped fine,</p>
+<p>One tablespoon of grated onion,</p>
+<p>One and one-half teaspoons of salt,</p>
+<p>One-half teaspoon of pepper,</p>
+<p>One tablespoon of salad oil.</p>
+  </div>  </div>
+
+<p>Mix thoroughly and then form into balls and dip in beaten
+egg, and then roll in fine bread crumbs and fry until golden
+brown in hot fat. Serve with lamb chops.</p>
+
+
+<h5>PUREE OF SPINACH ALSACE</h5>
+
+<p>Rub one-half cup of spinach through a sieve and then place in a bowl and add</p>
+
+<div class="poem">  <div class="stanza">
+<p>One cup of thick brown gravy,</p>
+<p>One teaspoon of grated onion,</p>
+<p>One teaspoon of salt,</p>
+<p>One-half teaspoon of paprika,</p>
+<p>Two tablespoons of grated cheese,</p>
+<p>One well-beaten egg,</p>
+<p>Five tablespoons of fine bread crumbs.</p>
+  </div>  </div>
+
+<p>Mix and then pour into custard cups. Bake in a moderate
+oven eighteen minutes. This will replace meat for luncheon.
+Cream sauce may be used instead of gravy.</p>
+
+
+<h5>SPINACH SALAD</h5>
+
+<p>Prepare the spinach as for spinach &#224; la mode and then
+chop fine and place in a bowl, and add</p>
+
+<div class="poem">  <div class="stanza">
+<p>One small onion, chopped fine,</p>
+<p>One teaspoon of salt,</p>
+<p>One-half teaspoon of paprika.</p>
+  </div>  </div>
+
+<p>Mix, and then pack in demi-tasse cups to mould. Turn on a
+bed of crisp lettuce leaves and serve with French dressing.</p>
+<span class="pagenum"><a name="page147" id="page147"></a>[pg 147]</span>
+
+
+<h5>SPINACH A LA BOURGEOIS</h5>
+
+<p>To one-half cup of leftover spinach add</p>
+
+<div class="poem">  <div class="stanza">
+<p>One tablespoon grated onion,</p>
+<p>One cup of cream sauce,</p>
+<p>One hard-boiled egg, chopped fine,</p>
+<p>One teaspoon of salt,</p>
+<p>One-half teaspoon of pepper.</p>
+  </div>  </div>
+
+<p>Mix and then place in a baking dish and sprinkle with
+grated cheese. Bake in a hot oven for eighteen minutes. Serve
+in place of meat for luncheon.</p>
+
+
+<h5>SPINACH&mdash;SCOTCH STYLE</h5>
+
+<p>Place in a bowl</p>
+
+<div class="poem">  <div class="stanza">
+<p>One cup of prepared spinach,</p>
+<p>Three-quarters cup of thick brown gravy,</p>
+<p>One and one-half teaspoons of salt,</p>
+<p>One-half teaspoon of white pepper.</p>
+  </div>  </div>
+
+<p>Beat to thoroughly mix and then pour into well-greased
+baking dish and sprinkle two tablespoons of grated cheese
+and fine bread crumbs and then bake in a hot oven for twenty minutes.</p>
+
+
+<h5>HOW TO PREPARE A STOCK POT</h5>
+
+<p>Select a pot that has a close-fitting lid and keep it for
+this purpose. The usual proportion is a one-gallon pot for a
+family of six. You will require one pound of bones to every quart of water, and</p>
+
+<div class="poem">  <div class="stanza">
+<p>One large onion,</p>
+<p>One medium sized carrot,</p>
+<p>One medium sized turnip,</p>
+<p>One faggot of soup herbs,</p>
+<p>Also one and one-half pounds lean meat</p>
+  </div>  </div>
+
+<p>to every four quarts of water or less. Have the butcher
+crack the bones well and then rinse them under cold water and
+<span class="pagenum"><a name="page148" id="page148"></a>[pg 148]</span>
+place in the pot, together with meat and the seasoning. Add
+the required amount of cold water and bring to a boil. Cook
+very slowly for three and one-half hours. Strain the liquid and
+discard the bones and vegetables. Set the liquid aside to cool
+and remove the cake of fat when it hardens. Now place the
+liquid in a saucepan and boil for twenty minutes. It may now
+be used for stock, soups, broths, gravies and sauces.</p>
+
+<p>Cover the bones in the kettle with cold water again and add
+any leftover gravies, bits of meat, trimmings and bones that
+you may have on hand. Cook slowly on the back of the range
+for four hours, and then strain, and to two quarts of this stock add</p>
+
+<div class="poem">  <div class="stanza">
+<p>One can of tomatoes,</p>
+<p>One cupful of diced carrots,</p>
+<p>One-half cup of diced onions,</p>
+<p>One-half cup of barley,</p>
+<p>One cupful of diced potatoes,</p>
+<p>One-half cup of diced turnips,</p>
+<p>One-quarter teaspoon of powdered thyme,</p>
+<p>Two tablespoons of finely chopped parsley,</p>
+<p>One tablespoon of dried celery leaves.</p>
+  </div>  </div>
+
+<p>Cook slowly for one hour for a good vegetable soup. To give the soup body, add</p>
+
+<div class="poem">  <div class="stanza">
+<p>Three-fourths cup of flour.</p>
+  </div>  </div>
+
+<p>Dissolved in</p>
+
+<div class="poem">  <div class="stanza">
+<p>One cup of cold water.</p>
+  </div>  </div>
+
+<p>Cook ten minutes and then serve.</p>
+
+
+<h5>BEAN SOUP</h5>
+
+<p>Soak one pint of marrow-fat or soup beans over night. In
+the morning wash and place in soup kettle with two quarts of
+<span class="pagenum"><a name="page149" id="page149"></a>[pg 149]</span>
+water, bring to a boil, turn in colander, and let drain and rinse
+under cold water. Return to soup kettle and add</p>
+
+<div class="poem">  <div class="stanza">
+<p>Four quarts of water,</p>
+<p>One faggot soup herbs,</p>
+<p>One teaspoon thyme,</p>
+<p>One cup finely chopped onions,</p>
+<p>One carrot cut in tiny dice.</p>
+  </div>  </div>
+
+<p>Cook slowly for four hours, now mince one-half pound of salt
+pork fine, place in frying pan and cook slowly until nice brown;
+add to the bean stock, mashing beans well. Serve.</p>
+
+<p>Dried peas, lima beans, soy beans and lentil soup may be
+prepared in the same manner.</p>
+
+
+<h5>BOUILLON</h5>
+
+<div class="poem">  <div class="stanza">
+<p>Two and one-half pounds shin beef with bone,</p>
+<p>One stock celery,</p>
+<p>One carrot, sliced thin,</p>
+<p>Two onions,</p>
+<p>One clove,</p>
+<p>One bay leaf,</p>
+<p>One pound veal bones.</p>
+  </div>  </div>
+
+<p>Remove bone and cut meat in small pieces, brown quickly in
+hot pan, place in soup kettle, and add vegetables cut in tiny
+dice and three quarts of cold water; bring slowly to a boil and
+cook slowly for three and one-half hours; strain through napkin,
+season and clarify white of egg and crushed egg shell.</p>
+
+<p>To clarify: Set soup aside until cold, remove fat, return
+to stock pot, and add white of egg, crushed egg shell and one-half
+cup of cold water beaten together, then bring slowly to a
+boil, cook for five minutes and then add one-half cup of water&mdash;lift
+from stove, set aside to settle and strain through piece cheesecloth.</p>
+<span class="pagenum"><a name="page150" id="page150"></a>[pg 150]</span>
+
+
+<h5>MOCK TURTLE SOUP</h5>
+
+<div class="poem">  <div class="stanza">
+<p>One calf's head.</p>
+  </div>  </div>
+
+<p>Clean and thoroughly wash head, removing tongue and brains.</p>
+
+<p>Place the head in stock pot, then add</p>
+
+<div class="poem">  <div class="stanza">
+<p>Five quarts cold water,</p>
+<p>Two carrots, cut in dices,</p>
+<p>Three-quarter cup sliced onions,</p>
+<p>One fagot soup herbs,</p>
+<p>One-half teaspoon sweet marjoram,</p>
+<p>One-half teaspoon thyme,</p>
+<p>One-half cup celery leaves.</p>
+  </div>  </div>
+
+<p>Bring to a boil and cook slowly until meat leaves the bones,
+lift head; cut part head in tiny dice, using about two cups of
+the meat; do not add to the mock turtle yet.</p>
+
+<p>Now place in frying pan</p>
+
+<div class="poem">  <div class="stanza">
+<p>One-half cup of shortening,</p>
+<p>Three-quarters cup of flour.</p>
+  </div>  </div>
+
+<p>Brown flour a deep mahogany brown&mdash;add part of the stock
+to blend into thick sauce&mdash;bring to a boil and cook slowly for
+five minutes; then strain into the stock or mock turtle soup. Now add</p>
+
+<div class="poem">  <div class="stanza">
+<p>One tablespoon salt,</p>
+<p>One teaspoon white pepper.</p>
+  </div>  </div>
+
+<p>Simmer few minutes, strain through cheesecloth into bowl, set
+aside to cool, remove fat from top; now return stock to kettle
+and clarify as for bouillon; to serve reheat, add the chopped
+calf's head meat as prepared, juice of one-half lemon, two
+slices lemon cut in tiny pieces, two hard-boiled eggs chopped fine.</p>
+<span class="pagenum"><a name="page151" id="page151"></a>[pg 151]</span>
+
+
+<h5>OXTAIL SOUP</h5>
+
+<p>Have butcher cut tail in pieces; soak ox-tail in warm water
+for one-half hour. Wash and wipe dry, now roll each joint in
+flour, place one-half cup of shortening in soup kettle, add the
+ox-tails and brown well, then add one-half cup flour, browning
+a deep mahogany brown; now add</p>
+
+<div class="poem">  <div class="stanza">
+<p>Three quarts cold water,</p>
+<p>One bunch soup herbs,</p>
+<p>Four onions chopped fine,</p>
+<p>One carrot cut in dice,</p>
+<p>One teaspoon of thyme.</p>
+  </div>  </div>
+
+<p>Cook slowly for three hours, season with pepper and salt
+and juice of one-half lemon.</p>
+
+
+<h5>MULLIGATAWNY SOUP</h5>
+
+<p>Place in a saucepan</p>
+
+<div class="poem">  <div class="stanza">
+<p>Three pints of chicken stock,</p>
+<p>One cup diced apples,</p>
+<p>Four onions chopped fine,</p>
+<p>One carrot cut in dice,</p>
+<p>One clove,</p>
+<p>One-half teaspoon of thyme.</p>
+  </div>  </div>
+
+<p>Simmer slowly for one-half hour.</p>
+
+<p>Now place in frying pan</p>
+
+<div class="poem">  <div class="stanza">
+<p>Four tablespoons bacon fat,</p>
+<p>One-half cup of flour,</p>
+<p>One-half teaspoon curry powder.</p>
+  </div>  </div>
+
+<p>Blend together, and then add one pint of cold water, and
+as soon as it is thoroughly blended turn into the soup; stir to
+prevent lumping and bring quickly to a boil; cook ten minutes;
+strain through cheesecloth; add juice one-half lemon and one-half
+cup of finely chopped chicken meat. Serve.</p>
+<span class="pagenum"><a name="page152" id="page152"></a>[pg 152]</span>
+
+
+<h5>FRENCH PEA SOUP</h5>
+
+<p>Soak one cup of dried peas over night and then in the morning
+drain and place in a saucepan, adding</p>
+
+<div class="poem">  <div class="stanza">
+<p>Two quarts of water.</p>
+  </div>  </div>
+
+<p>Simmer gently until tender and then pass through a sieve and add</p>
+
+<div class="poem">  <div class="stanza">
+<p>Two large onions, grated,</p>
+<p>Two tablespoons of parsley, minced fine,</p>
+<p>Six whole cloves,</p>
+<p>One small bay leaf,</p>
+<p>One-half cup of strained canned tomatoes.</p>
+  </div>  </div>
+
+<p>Simmer slowly for thirty minutes and then serve with toasted strips of bread.</p>
+
+
+<h5>FAGGOT OF SOUP HERBS</h5>
+
+<p>Divide one leek into three parts and cut from the stem up.
+To this piece of leek add</p>
+
+<div class="poem">  <div class="stanza">
+<p>Four branches of thyme,</p>
+<p>Two branches of parsley,</p>
+<p>One piece of carrot, cut in a strip three inches long,</p>
+<p>Two branches of celery,</p>
+<p>One small pepper pod.</p>
+  </div>  </div>
+
+<p>Tie with a string and dry in a warm place. When dry put
+in a glass jar to be used as needed.</p>
+
+<p>Many varieties of soups may be made from the plain stock
+with just a few minutes' work.</p>
+
+<p>Clear tomato soup: To one quart of stock add one cupful of
+canned tomatoes, rubbed through a fine sieve. Noodles, macaroni
+or any cooked vegetable may be added.</p>
+
+<p>For clear soup: Add one teaspoon of kitchen bouquet and
+any desired vegetables to each quart of stock. When making
+<span class="pagenum"><a name="page153" id="page153"></a>[pg 153]</span>
+cream soups, if you will add one cupful of prepared stock to
+each cup of milk, your soup will have a delicious flavor.</p>
+
+<p>Stock may be made, filled into sterilized jars and then
+the rubber and lid adjusted; the soup may then be processed
+for three hours in a hot-water bath. Remove from the bath,
+fasten the lids securely, and then test for leaks and store in a
+dry cool place. Where there is a fire kept in the kitchen, it
+will not add to the costs to can soups, stocks, etc., for future use.</p>
+
+
+<h5>PEPPER POT</h5>
+
+<p>Place in a saucepan</p>
+
+<div class="poem">  <div class="stanza">
+<p>Two calves' feet, cut in pieces,</p>
+<p>One pound cooked honeycomb tripe, cut in small blocks,</p>
+<p>One cup of finely chopped onions,</p>
+<p>One bunch of soup herbs,</p>
+<p>One teaspoon of sweet marjoram,</p>
+<p>Two whole cloves,</p>
+<p>Two whole allspice,</p>
+<p>Four quarts of water.</p>
+  </div>  </div>
+
+<p>Bring to a boil and cook slowly for three hours. Remove
+the calves' feet, remove meat from the fat, chop meat fine and
+return to soup, then add three cups of finely diced potatoes and
+tiny dumplings made as follows:</p>
+
+<p>Place in a mixing bowl</p>
+
+<div class="poem">  <div class="stanza">
+<p>One cup of flour,</p>
+<p>One-half teaspoon of salt,</p>
+<p>One-half teaspoon of pepper,</p>
+<p>One-half teaspoon of thyme,</p>
+<p>One tablespoon of finely minced parsley,</p>
+<p>One teaspoon of baking powder,</p>
+<p>Four tablespoons of water.</p>
+  </div>  </div>
+
+<p>Mix to a dough and then work well to blend. Make into
+small balls the size of a large pea. Drop into the pepper pot
+and cook for fifteen minutes. Season with salt and pepper and then serve.</p>
+<span class="pagenum"><a name="page154" id="page154"></a>[pg 154]</span>
+
+
+<h5>FRUIT SOUP</h5>
+
+<p>The French, Swiss and Danish housewives serve during the
+summer a delicious fruit soup. In Normandy, during apple-blossom
+time, the petals of the fruit are picked as they fall and
+are used for fruit soup, blossom jelly and perfume and distilled water.</p>
+
+
+<h5>HOW TO MAKE THIS SOUP</h5>
+
+<p>You may use any fruit desired; wash to thoroughly cleanse,
+and to each pint of crushed fruit allow three pints of water.
+The fruit must be packed solidly. Place in a kettle and cook
+until the fruit is soft and then rub through a fine sieve. Now measure and add</p>
+
+<div class="poem">  <div class="stanza">
+<p>One-half cup of sugar,</p>
+<p>Three tablespoons of cornstarch, dissolved in</p>
+<p>Four tablespoons of cold water to each pint</p>
+  </div>  </div>
+
+<p>of the fruit puree. Bring to boil and cook five minutes. Remove
+from the fire and add yolk of one egg. Beat very hard and then
+fold in stiffly beaten white of egg; season slightly with nutmeg, chill and serve.</p>
+
+<p>Strawberries, blackberries, raspberries, huckleberries, cherries,
+grapes, currants, apples, peaches, pears, oranges, lemon
+and quinces may be used for these soups. They are delicious
+when served ice cold on a hot day.</p>
+
+
+<h5>MEATS</h5>
+
+<p>Use oven for baking and boiling and then cook your meats
+in the old-fashioned English way by direct contact with the
+flame. This means that you must first place one quart of water
+and one tablespoon of salt in the broiler pan of the gas range;
+then place in the roast, steak or chops, upon the broiler; turn
+<span class="pagenum"><a name="page155" id="page155"></a>[pg 155]</span>
+every few minutes. The roast must be placed farther from the
+flame to prevent burning. A good rule for this is to keep roasting
+meat four inches from the flame, steaks and chops two and
+one-half inches and fish three inches.</p>
+
+<p>The placing of water in the broiler pan prevents fat from
+catching fire. This liquid may be allowed to cool and then the
+fat may be removed and clarified and used for other purposes.
+Baste roast with one pint of boiling water while cooking.</p>
+
+
+<h5>ROASTING AND BAKING MEATS</h5>
+
+<p>Roasting or grilling is done before open fire, the meat being
+turned frequently, so that all sides may be cooked alike. The
+meat is basted with its own fat. This method of cooking meat
+is used daily in Europe, but not much used in this country.</p>
+
+<p>When a piece of meat is large it is roasted. Meat cooked in
+an oven by radiated heat is frequently called in this country
+"roasting." It is well known and needs little description.
+When baking meat always use a wire rack to lift the meat from
+the bottom of the pan. This will insure even cooking.</p>
+
+<p>Use the broiling oven in the gas range for roasting, placing
+rack sufficiently low. Have the oven hot enough to brown the
+meat quickly, then reduce the heat so that it will cook evenly;
+turn the roast three times during this process.</p>
+
+<p>Allow one-half an hour after placing meat in the oven before
+counting time. This is necessary so that the meat may
+reach the required temperature to start cooking.</p>
+
+<p>To bake (oven roast) use same process, using regular oven.</p>
+
+<p>Start counting time after meat is one-half hour in oven
+and allow twelve minutes to the pound for very rare, fifteen
+minutes for rare, eighteen minutes for medium and twenty for well done.</p>
+
+<p>Baste the meat with the liquid in the pan every fifteen
+minutes. Do not add seasoning to the meat while cooking. It
+<span class="pagenum"><a name="page156" id="page156"></a>[pg 156]</span>
+is a well-known fact that salt will cause the juices and flavoring
+of the meat to dissolve and therefore become lost. Season steaks
+and chops just before serving. Season roasts five minutes before
+removing from the oven. Always make the gravy after
+removing the meat from the pan.</p>
+
+<p><span class="sc">Note</span>.&mdash;Never dish meat on a cold platter. The contact
+of a cold dish with the hot meat will injure its delicate aroma.</p>
+
+<p>In many portions of France and England chops and steaks
+are served upon platters set over a bowl of hot water or a special
+fuel that can be burned in a container that holds the platter.
+When serving a large steak always have a cover of metal or
+another hot dish turned over the meat to prevent it chilling.</p>
+
+
+<h5>CORRECT METHOD OF BOILING MEAT</h5>
+
+<p>Place the meat in a saucepan of boiling water and then
+keep the water boiling rapidly for five minutes after the meat
+is added. Then place the saucepan in a position where it will
+cook just below the boiling point for the required length of time.
+Constant and rapid boiling will cause the albumen in the meat to
+harden; therefore, no amount of cooking afterward will soften
+the fibre. It will only cause the meat to fall apart without being tender.</p>
+
+<p>It is important to keep the saucepan closely covered. This
+will prevent the delicate aroma from evaporating.</p>
+
+<p>Braising: Meat is placed in a hot saucepan and turned
+quickly and frequently. It is cooked in its own juices in a
+closely covered saucepan.</p>
+
+<p>Steaming: Cooking meat by placing in steam bath or steamer.</p>
+
+<p>Grilling: Cooking meat over a hot fire on a grill made for the purpose.</p>
+
+<p>Broiling: A very hot fire is necessary for this mode of cooking
+meat. Only the choicest, tenderest, and most delicate cuts
+are suitable for cooking by this method. The strong heat
+<span class="pagenum"><a name="page157" id="page157"></a>[pg 157]</span>
+instantly coagulates the albumen by searing it, thus retaining all
+its juices and flavor. That this method may be successful it is
+very necessary that the meat be turned every few minutes. This
+also insures it being cooked evenly.</p>
+
+<p>Pan Broiling: This is another method of cooking the fine
+cuts of meat when it is not possible to broil them. Broiled meat
+is more healthful and also less wasteful than any other form of cooked meat.</p>
+
+
+<h5>TO PAN BROIL</h5>
+
+<p>Heat an iron frying pan red hot, then place in it the meat. Turn it constantly.</p>
+
+
+<h5>TIME FOR ROASTING MEAT IN GAS BROILER</h5>
+
+<p>Beef, eighteen minutes to the pound.</p>
+
+<p>Lamb and mutton, twenty-one minutes to the pound.</p>
+
+<p>Veal, twenty-five minutes to the pound.</p>
+
+<p>Chicken or duck, eighteen minutes to the pound without
+filling and twenty-five minutes to the pound with filling.</p>
+
+<p>Fish, fifteen minutes to the pound.</p>
+
+<p>Au gratin dishes, meat pie and various vegetables may be cooked at the same time.</p>
+
+
+<h5>PORK</h5>
+
+<p>Pork should be sweet-smelling&mdash;the fat clear white and
+flesh good pinkish color. Loin for chops, crown roast.</p>
+
+
+<h5>BOILED PORK</h5>
+
+<p>Plunge pork in boiling water and cook, allowing twenty-five minutes to the pound.</p>
+<span class="pagenum"><a name="page158" id="page158"></a>[pg 158]</span>
+
+
+<h5>TO ROAST LOIN</h5>
+
+<p>Wipe with damp cloth, pat in plenty of flour, place in a
+roasting pan, place in hot oven for thirty minutes. Now reduce
+heat to moderate and roast, allowing thirty minutes to the
+pound; baste with boiling water after meat is in oven one-half hour.</p>
+
+<p>Fresh ham and shoulder may be roasted in same manner.</p>
+
+
+<h5>SPANISH KIDNEY STEW</h5>
+
+<p>Cut three pork kidneys in one-inch pieces, rejecting the
+tubes and fat, and then soak in warm water and one tablespoon
+of lemon juice for one hour. Drain, and then parboil and drain
+and blanch under cold water. Now return to saucepan and
+add just sufficient boiling water to cover. Cook until tender, and then add</p>
+
+<div class="poem">  <div class="stanza">
+<p>One-half cupful of chopped onions,</p>
+<p>Two red or green peppers, chopped fine,</p>
+<p>One cupful of tomatoes,</p>
+<p>One-half cup of cornstarch dissolved in</p>
+<p>One-half cup of cold water.</p>
+  </div>  </div>
+
+<p>Bring to boiling point and then add</p>
+
+<div class="poem">  <div class="stanza">
+<p>One cupful of cooked beans,</p>
+<p>One and one-half teaspoons of salt,</p>
+<p>One-half teaspoon of paprika,</p>
+<p>One-quarter teaspoon of thyme.</p>
+  </div>  </div>
+
+<p>Heat to the boiling point and then serve.</p>
+
+
+<h5>BRAISED SWEETBREADS</h5>
+
+<p>Prepare sweetbreads as directed on Page 164 and then
+remove the tubes and fat and cut into slices. Place two tablespoons
+of butter in a saucepan and add the sweetbreads and
+one tablespoon of grated onions, one cup of mushrooms, toss
+gently until nicely browned and then lift on squares of toast
+and cover with supreme sauce.</p>
+<span class="pagenum"><a name="page159" id="page159"></a>[pg 159]</span>
+
+
+<h5>SAUSAGE CAKES</h5>
+
+<div class="poem">  <div class="stanza">
+<p>One-quarter pound of pork sausage,</p>
+<p>One-half pound of hamburg steak,</p>
+<p>Four onions, minced fine,</p>
+<p>Three-quarters cup of prepared bread,</p>
+<p>Two teaspoonfuls of salt,</p>
+<p>One teaspoon of paprika,</p>
+<p>Three tablespoons of finely minced parsley.</p>
+  </div>  </div>
+
+<p>Mix to thoroughly blend and then form into round sausages.
+Roll in flour and brown quickly, and then add</p>
+
+<div class="poem">  <div class="stanza">
+<p>One-half cup of boiling water,</p>
+<p>One cup of canned tomatoes.</p>
+  </div>  </div>
+
+<p>Bring to the boiling point and cook for five minutes. Serve,
+lift the sausages on fried mush.</p>
+
+<p>To prepare the bread: Soak stale bread in cold water until
+soft and then press very dry. Measure and then rub through a
+fine sieve to remove the lumps. All the above may be cooked in
+the fireless cooker or in casserole dishes.</p>
+
+
+<h5>MUTTON</h5>
+
+<p>Mutton is the dressed carcass of the full-grown sheep and is
+usually prime in animals from three to five years old. If any
+older than this it lacks flavor and is tough.</p>
+
+<p>The cuts of mutton and of lamb are the same, namely:
+The meat is divided into fore and hind quarters and then cut into
+the neck, shoulder, rack, breast, loin and leg.</p>
+
+<p>The shoulder and leg are used for roasting and may be boned
+and then filled and rolled. For choice rack, cut to the tenth
+rib as for the chops. Three ribs and the neck for stewing,
+meat pies, goulashes, etc. The loin for chops.</p>
+
+<p>The French and English have methods of cutting and cooking
+mutton and lamb that made these cuts delicious.</p>
+<span class="pagenum"><a name="page160" id="page160"></a>[pg 160]</span>
+
+
+<h5>CHOPS</h5>
+
+<p>French chops: Cut two ribs thick from the rack. English
+chops: Cut two inches thick from the loin, including the kidney.</p>
+
+
+<h5>TO COOK</h5>
+
+<p>Trim the chops free from excess fat and then baste with
+the juice of one lemon. Place in a broiler and cook for ten
+minutes, turning them frequently.</p>
+
+
+<h5>ENGLISH DRESSING FOR LAMB OR MUTTON CHOPS</h5>
+
+<div class="poem">  <div class="stanza">
+<p>One tablespoon of Worcestershire sauce,</p>
+<p>Two tablespoons of salad oil,</p>
+<p>One teaspoon of mustard,</p>
+<p>One-half teaspoon of salt,</p>
+<p>One-half teaspoon of paprika,</p>
+<p>Juice of one-half lemon.</p>
+  </div>  </div>
+
+<p>Blend well together and then spread lightly on both sides
+of the cooked chops. Serve on a hot platter without gravy,
+with spiced grape or currant jelly.</p>
+
+
+<h5>ROAST MUTTON</h5>
+
+<p>Trim to remove the excess fat and then dust with flour.
+Place on the rack in the baking pan. Place in a hot oven to
+brown for thirty minutes. Baste every ten minutes with boiling
+water. Cook the meat for eighteen minutes to the pound, not
+counting the first half hour in which the meat starts to cook.
+Drain off the fat before making the gravy.</p>
+
+<p>Mutton and lamb chops may be used for frying purposes.
+It can be blended with equal amounts of ham, bacon, pork or
+beef fat. Save every bit of fat and use it for making soap.
+This fat makes a fine soft soap for scouring and cleaning.</p>
+<span class="pagenum"><a name="page161" id="page161"></a>[pg 161]</span>
+
+
+<h5>CURRY OF MUTTON</h5>
+
+<p>Have the butcher cut the neck of mutton into cutlets and
+then wipe with a damp cloth and place in a saucepan, together with</p>
+
+<div class="poem">  <div class="stanza">
+<p>Two medium sized onions,</p>
+<p>One carrot, cut in dice.</p>
+  </div>  </div>
+
+<p>Gently brown the meat before adding any water. When meat is browned add</p>
+
+<div class="poem">  <div class="stanza">
+<p>Two cups of boiling water.</p>
+  </div>  </div>
+
+<p>Cook until tender and then season and thicken the gravy
+slightly with cornstarch. Now add</p>
+
+<div class="poem">  <div class="stanza">
+<p>One-half teaspoon of curry powder.</p>
+  </div>  </div>
+
+<p>To serve, place a border of cooked noodles around the edge
+of a large platter and then lift the mutton curry in the centre
+and garnish with finely chopped parsley.</p>
+
+
+<h5>GOULASH</h5>
+
+<p>This is a characteristic dish of the Balkan states. It is
+made by cutting one-half pound of lean beef (shin) into one-inch
+thick blocks and three-quarters of a pound of veal cut into
+small pieces. Roll the meat in flour and then place in a stewing
+pan. Cover with boiling water and cover closely. Cook the meat
+until it is tender. Remove the lid and boil the liquid quickly to reduce. Now add:</p>
+
+<div class="poem">  <div class="stanza">
+<p>One-half cup of thick sour cream,</p>
+<p>One tablespoon of paprika,</p>
+<p>Three tablespoons of grated onion,</p>
+<p>Two tablespoons of finely minced parsley,</p>
+<p>Two teaspoons of salt.</p>
+  </div>  </div>
+
+<p>Bring to a boil and then simmer for ten minutes. Serve with fried noodles.</p>
+<span class="pagenum"><a name="page162" id="page162"></a>[pg 162]</span>
+
+
+<h5>SWEETBREAD PATTIES</h5>
+
+<p>To make the patty shells place in a bowl two cups of flour and then add</p>
+
+<div class="poem">  <div class="stanza">
+<p>One teaspoon of salt,</p>
+<p>Five teaspoons of baking powder.</p>
+  </div>  </div>
+
+<p>Rub between the hands to mix and run into the prepared flour</p>
+
+<div class="poem">  <div class="stanza">
+<p>One-half cup of shortening.</p>
+  </div>  </div>
+
+<p>Mix to a dough with a scant two-thirds cup of ice-cold water.
+Turn on a floured moulding board and either roll or pat out one
+and one-quarter inch thick. Cut as for biscuits, using a water
+glass to cut with. The biscuit cutter will not permit cutting
+with this thickness of dough. Now use small cutter and cut out
+the centre, leaving about one-half inch thickness at the bottom
+and a wall one-half inch thick around the patty shell. Place
+on a baking sheet and bake in a hot oven for eighteen minutes.
+Then fill with braised sweetbreads.</p>
+
+
+<h5>BRAISED OXTAILS WITH BAKED DRIED PEAS</h5>
+
+<p>Soak one and one-half cups of dried peas over night and
+then in the morning parboil. Place in a baking dish, together with</p>
+
+<div class="poem">  <div class="stanza">
+<p>One-half cup of chopped onions,</p>
+<p>Two green peppers, chopped fine,</p>
+<p>Two prepared oxtails,</p>
+<p>One cupful of tomatoes,</p>
+<p>Two teaspoons of salt,</p>
+<p>One-half teaspoon of pepper,</p>
+  </div>  </div>
+
+<p>and sufficient water to cover. Bake in a moderate oven for three hours.</p>
+
+<p>To prepare the ox-tails have the butcher cut the tails in two-inch
+pieces and then soak for two hours in lukewarm water.
+Wash well and parboil for fifteen minutes.</p>
+<span class="pagenum"><a name="page163" id="page163"></a>[pg 163]</span>
+
+
+<h5>CHILI OF BEEF</h5>
+
+<p>Cut one pound of flank steak in one-inch blocks and then roll
+in flour and brown quickly in hot fat. Now add</p>
+
+<div class="poem">  <div class="stanza">
+<p>Six onions, chopped fine,</p>
+<p>Three red pimentoes, chopped fine,</p>
+<p>One cup of tomatoes,</p>
+<p>One cup of water.</p>
+  </div>  </div>
+
+<p>Cook slowly until meat is tender and then season with</p>
+
+<div class="poem">  <div class="stanza">
+<p>Two teaspoons of salt,</p>
+<p>One teaspoon of paprika,</p>
+  </div>  </div>
+
+<p>and add one cup of cooked beans. Heat to boiling point and then serve.</p>
+
+
+<h5>MEAT LOAF</h5>
+
+<div class="poem">  <div class="stanza">
+<p>Two cups of raw meat, minced fine,</p>
+<p>One cup of onions, chopped fine,</p>
+<p>Two cups of cold cooked oatmeal,</p>
+<p>One teaspoon of thyme,</p>
+<p>One teaspoon of sweet marjoram,</p>
+<p>One tablespoon of salt,</p>
+<p>One teaspoon of pepper,</p>
+<p>One-half cup of stock to moisten.</p>
+  </div>  </div>
+
+<p>Mix thoroughly and then pack into a well-greased and
+floured loaf-shaped pan. Place this pan in a larger one containing
+water and bake in a slow oven for one hour. This
+dish will keep for one week in the icebox. It makes splendid sandwiches.</p>
+
+<div class="poem">  <div class="stanza">
+<p>Select cut from neck then using meat for the loaf</p>
+  </div>  </div>
+
+<p>Then cover the bones with cold water and then add</p>
+
+<div class="poem">  <div class="stanza">
+<p>Two onions,</p>
+<p>One carrot,</p>
+<p>One fagot of soup herbs.</p>
+  </div>  </div>
+
+<p>Cook slowly for one hour. Use this liquid for a stock for making gravy.</p>
+<span class="pagenum"><a name="page164" id="page164"></a>[pg 164]</span>
+
+
+<h5>SWEETBREADS POLASKA</h5>
+
+<p>Select medium-sized sweetbreads, place the sweetbreads in
+cold water to soak, adding one teaspoon of lemon juice; soak
+for two hours and then wash and pat dry. Remove the tubes
+and fatty particles and then place in a saucepan. Cover
+with boiling water and cook for twenty minutes. Blanch under
+cold running water and let cool. Pat dry and then place in icebox until needed.</p>
+
+<p>Prepare one pint of cream sauce as follows: Place one pint
+of milk in a saucepan and add six tablespoons of flour. Stir
+with a wire spoon or fork to dissolve the flour, then place on
+the stove and bring to a boil. Now add</p>
+
+<div class="poem">  <div class="stanza">
+<p>One level tablespoon of salt.</p>
+<p>One level teaspoon of paprika,</p>
+<p>Two tablespoons of lemon juice,</p>
+<p>One teaspoon of grated rind of lemon,</p>
+<p>One-half teaspoon of mustard,</p>
+<p>One well-beaten egg.</p>
+  </div>  </div>
+
+<p>Beat to thoroughly mix; then add</p>
+
+<div class="poem">  <div class="stanza">
+<p>One cup of cooked peas,</p>
+<p>One tablespoon of grated onion,</p>
+<p>The prepared sweetbreads, cut into three-quarter inch pieces.</p>
+  </div>  </div>
+
+<p>Mix thoroughly and then fill into the patty shells. Sprinkle
+the top with fine bread crumbs; place and bake in a moderate
+oven for twenty-five minutes. Now while the patties are heating,
+peel and wash one-quarter pound of mushrooms, using the
+stem and button. Parboil and then drain. Pan for four minutes
+in a little butter and then serve as a garnish with the patties.</p>
+
+
+<h5>CREOLE BEEF</h5>
+
+<p>Have the butcher cut two pounds of shin beef, leaving the
+bone in. Wipe it with a damp cloth and then pat into the
+meat one-half cupful of flour. Melt five tablespoons of shortening
+<span class="pagenum"><a name="page165" id="page165"></a>[pg 165]</span>
+in a deep saucepan, and when hot put in the meat. Brown
+quickly and then turn on the other side. When both sides are browned add</p>
+
+<div class="poem">  <div class="stanza">
+<p>Two cups of boiling water,</p>
+<p>One cup of chopped onions,</p>
+<p>Two carrots cut in dice,</p>
+<p>One cup of canned tomatoes.</p>
+  </div>  </div>
+
+<p>Bring quickly to a boil and cover closely and cook very
+slowly until tender, usually about two hours. Season and then
+it is ready to serve; or the pot may be placed in a slow oven for three hours.</p>
+
+
+<h5>SHELL FISH</h5>
+
+<p>Shellfish includes crabs, both hard and soft shell, lobsters,
+shrimp, terrapin, green turtle, snapper, etc.</p>
+
+<p>All shellfish must be actively alive before cooking. This
+is the essential point and will prevent ptomaine poisoning. Never
+cook shellfish if they are dead. Remember, they are deadly.</p>
+
+<p>Place a boiler of water on the stove and bring to a boil.
+Add one tablespoon of red pepper and one cup of vinegar. To
+cook lobster, shrimp, crabs, etc., cover and cook rapidly for
+twenty-five minutes for the medium size, fifteen minutes for the
+small and thirty minutes for the large ones.</p>
+
+<p>When cooked, remove from the water and place under cold
+water. Let cool. Place on the ice until needed.</p>
+
+<p>To clean crabs break off the claws and then save the two
+large ones. Then remove the apron pieces of the shell, like a
+plate under the eyes. Break the shell apart and remove the
+spongy fingers, sandbag and eggs, if any. Wash well. You
+now have white oval-shaped pieces of crab meat, that must be
+picked from its cells. Split with a silver knife and use an
+oyster fork to pick out the meat. This can be used for au gratin,
+&#224; la King, ravigotte, deviled crabs, salads, croquettes and crab cakes.</p>
+<span class="pagenum"><a name="page166" id="page166"></a>[pg 166]</span>
+
+
+<h5>CRAB MEAT</h5>
+
+<p>The crab must be actively alive before cooking. To cook
+place a large boiler of water on the fire and bring to a boil; add to it</p>
+
+<div class="poem">  <div class="stanza">
+<p>One-half cup of vinegar,</p>
+<p>One teaspoon of cayenne pepper.</p>
+  </div>  </div>
+
+<p>Then add the crabs and cover closely and boil for twenty
+minutes. Count time when water boils after adding crabs.</p>
+
+
+<h5>FRIED CRAB MEAT</h5>
+
+<p>Pick the meat from the cooked crabs and mince fine two
+ounces of bacon. Place the bacon and one and one-half cups of
+crab meat and two tablespoons of grated onion in a hot skillet
+and cook until nicely browned. Serve on toast and pour melted
+butter over the prepared crab meat.</p>
+
+
+<h5>CRAB MEAT SERVED IN CREAM</h5>
+
+<p>Place in a saucepan</p>
+
+<div class="poem">  <div class="stanza">
+<p>One and one-half cups of milk,</p>
+<p>Six level tablespoons of flour.</p>
+  </div>  </div>
+
+<p>Stir to blend. Bring to a boil and cook for three minutes. Now add</p>
+
+<div class="poem">  <div class="stanza">
+<p>One and one-half cups of crab meat,</p>
+<p>One green pepper minced fine,</p>
+<p>One onion, grated,</p>
+<p>One teaspoon of salt,</p>
+<p>One teaspoon of paprika,</p>
+<p>Grated rind of one-quarter lemon,</p>
+<p>Juice of one lemon,</p>
+<p>Two tablespoons of butter.</p>
+  </div>  </div>
+
+<p>Toss gently, cooking until well heated. Serve in individual
+ramekins or small custard cups, dusting with paprika.</p>
+<span class="pagenum"><a name="page167" id="page167"></a>[pg 167]</span>
+
+
+<h5>FRIED CRABS</h5>
+
+<p>Clean the cooked crabs and then cut a thin slice from the
+shell that contains the meat. Dip the meaty part in a salad oil
+and fry until golden brown in hot skillet.</p>
+
+
+<h5>RAVIGOTTE SAUCE</h5>
+
+<div class="poem">  <div class="stanza">
+<p>One cup mayonnaise,</p>
+<p>One-half cup finely chopped young green onions,</p>
+<p>One-quarter cup finely chopped parsley,</p>
+<p>One-quarter cup finely chopped green peppers,</p>
+<p>One-quarter teaspoon mustard,</p>
+<p>One teaspoon paprika,</p>
+<p>One teaspoon salt.</p>
+  </div>  </div>
+
+<p>Beat to mix.</p>
+
+
+<h5>CRAB MEAT BALLS</h5>
+
+<p>Mince fine</p>
+
+<div class="poem">  <div class="stanza">
+<p>Two ounces of bacon,</p>
+<p>Two green peppers,</p>
+<p>One-half cup of canned tomatoes, pressed very dry,</p>
+<p>Two tomatoes,</p>
+<p>Three onions.</p>
+  </div>  </div>
+
+<p>Brown the bacon quickly and then add the finely chopped
+peppers, tomatoes and onions. Cook gently until soft and dry, then add</p>
+
+<div class="poem">  <div class="stanza">
+<p>One and one-half cups of crab meat,</p>
+<p>One teaspoon of salt,</p>
+<p>One teaspoon of paprika,</p>
+<p>One tablespoon of Worcestershire sauce.</p>
+  </div>  </div>
+
+<p>Mix well and then form into balls the size of a fishcake and
+roll in flour, dip in beaten egg and fry until golden brown in
+hot fat. Serve with tartare sauce.</p>
+<span class="pagenum"><a name="page168" id="page168"></a>[pg 168]</span>
+
+
+<h5>CRAB RAVIGOTTE</h5>
+
+<p>Serve crab meat in nests of crisp lettuce with ravigotte sauce.</p>
+
+
+<h5>CRAB MEAT A LA KING</h5>
+
+<p>Place in saucepan or chafing dish</p>
+
+<div class="poem">  <div class="stanza">
+<p>One and one-half cups of thick cream sauce.</p>
+  </div>  </div>
+
+<p>Add</p>
+
+<div class="poem">  <div class="stanza">
+<p>Three-quarters cup of mushrooms, peeled and cut into tiny pieces and parboiled,</p>
+<p>Two pimentos chopped fine,</p>
+<p>One well-beaten egg,</p>
+<p>One teaspoon salt,</p>
+<p>One teaspoon paprika,</p>
+<p>Juice of one-half lemon,</p>
+<p>Two cups or one-half pound of crab meat.</p>
+  </div>  </div>
+
+<p>peeled and cut into tiny pieces and parboiled.</p>
+
+<p>Toss with fork to mix; heat to boiling point and serve with toast.</p>
+
+
+<h5>TRIPE AND OYSTERS</h5>
+
+<p>Cut one-half pound of cooked tripe into small dice and
+place in a saucepan and cover with boiling water. Cook for
+ten minutes and then drain and add</p>
+
+<div class="poem">  <div class="stanza">
+<p>One and one-half cups of thin cream sauce,</p>
+<p>One small onion, grated,</p>
+<p>Two tablespoons of finely minced parsley,</p>
+<p>Twenty-five stewing oysters.</p>
+  </div>  </div>
+
+<p>Bring to a boil and cook for eight minutes, then season with</p>
+
+<div class="poem">  <div class="stanza">
+<p>Two teaspoons of salt,</p>
+<p>One teaspoon of paprika.</p>
+  </div>  </div>
+<span class="pagenum"><a name="page169" id="page169"></a>[pg 169]</span>
+
+
+<h5>GRILLED OYSTER ON HALF SHELL</h5>
+
+<p>Allow four large oysters for each service. Have the oysters
+opened on the deep shell and remove the oysters, wash free
+from bits of shell and then roll in grated cheese. Replace
+on shell and then spread each oyster with one-half teaspoon
+of minced bacon. Sprinkle with fine bread crumbs and then bake
+eight minutes in a hot oven or broiler.</p>
+
+
+<h5>OYSTERS ON THE HALF SHELL</h5>
+
+<p>Have the oysters opened on the deep shell and remove the
+oyster. Look over carefully for bits of shell, and then prepare a mixture of</p>
+
+<div class="poem">  <div class="stanza">
+<p>One tablespoon of horse radish, grated,</p>
+<p>Three tablespoons of catsup,</p>
+<p>One-half teaspoon of salt,</p>
+<p>One teaspoon of paprika.</p>
+  </div>  </div>
+
+<p>Mix and dip oyster into the sauce, then roll in finely grated cheese. Serve ice cold.</p>
+
+
+<h5>OYSTER COCKTAIL</h5>
+
+<p>Sauce for the cocktail can be made from</p>
+
+<div class="poem">  <div class="stanza">
+<p>One-half cup of finely chopped onions.</p>
+  </div>  </div>
+
+<p>Place in a saucepan and cook until the onions are soft and
+then rub through a fine sieve and add</p>
+
+<div class="poem">  <div class="stanza">
+<p>One tablespoon of horseradish,</p>
+<p>One tablespoon of Worcestershire sauce,</p>
+<p>One teaspoon of salt,</p>
+<p>One teaspoon of paprika.</p>
+  </div>  </div>
+
+<p>Beat to thoroughly mix and add five small oysters for each service.</p>
+<span class="pagenum"><a name="page170" id="page170"></a>[pg 170]</span>
+
+
+<h5>OYSTER PIE</h5>
+
+<p>Make a pastry of</p>
+
+<div class="poem">  <div class="stanza">
+<p>One cup of flour,</p>
+<p>One-half teaspoon of salt,</p>
+<p>One teaspoon of baking powder.</p>
+  </div>  </div>
+
+<p>Sift and then rub in four tablespoons of shortening, and
+then mix to a dough with five tablespoons of water. Roll out
+one-half of the pastry one-quarter inch thick and then line a
+deep pie tin with the pastry. Then place in layers of the oysters and season with</p>
+
+<div class="poem">  <div class="stanza">
+<p>Salt,</p>
+<p>Pepper,</p>
+<p>One-quarter teaspoon of grated onion,</p>
+<p>One teaspoon of finely minced parsley.</p>
+  </div>  </div>
+
+<p>Now another layer of oysters and then the seasoning. Now
+pour over all one cup of very thick cream sauce. Roll out
+the balance of the pastry and cut in one-inch-wide strips. Place
+lattice fashion over the tops of the pie and wash with water and
+bake in a hot oven for forty-five minutes.</p>
+
+
+<h5>CRAB MEAT AU GRATIN</h5>
+
+<p>Place in a bowl</p>
+
+<div class="poem">  <div class="stanza">
+<p>Two cups thick cream sauce,</p>
+<p>One and one-quarter cups crab meat,</p>
+<p>One onion grated,</p>
+<p>Three tablespoons finely minced parsley,</p>
+<p>One and one-half teaspoons salt,</p>
+<p>One-half teaspoon white pepper,</p>
+<p>One-half teaspoon paprika.</p>
+  </div>  </div>
+
+<p>Mix with fork, turn into au gratin dish, sprinkle the top
+with fine bread crumbs, dot with bits of butter and then sprinkle
+<span class="pagenum"><a name="page171" id="page171"></a>[pg 171]</span>
+two tablespoons grated cheese and bake in a moderate oven thirty-five minutes.</p>
+
+<p>To prepare cream sauce for &#224; la King and au gratin dishes,
+use four level tablespoons flour to each cup milk.</p>
+
+<p>Dissolve flour in cold milk, bring to boil, cook two minutes;
+it is then ready for use.</p>
+
+
+<h5>SOFT SHELL CRABS</h5>
+
+<p>Soft-shell crabs are shedders, that is, the crab has shed his
+shell and the new one is not yet hard. To clean, insert the
+finger under the apron-shaped piece and the back part of the
+shell and remove the spongy fingers, the entrails, etc. Wash
+and drain well and then roll in flour, dip in beaten egg and then
+roll in fine crumbs and fry until golden brown in hot fat. Place
+in a hot oven for ten minutes to cook. Serve with tartare sauce.</p>
+
+
+<h5>LOBSTER</h5>
+
+<p>Lobster may be boiled, broiled and baked and may be served
+in same manner as crab meat.</p>
+
+
+<h5>LOBSTER A LA NEWBURG</h5>
+
+<p>Place in a saucepan</p>
+
+<div class="poem">  <div class="stanza">
+<p>One and one-half cups of milk,</p>
+<p>Five tablespoons of flour.</p>
+  </div>  </div>
+
+<p>Dissolve the flour in the milk and bring to a boil. Cook
+for five minutes and then add</p>
+
+<div class="poem">  <div class="stanza">
+<p>One well-beaten egg,</p>
+<p>Lobster meat, cut in one-inch blocks,</p>
+<p>One teaspoon of salt,</p>
+<p>One teaspoon of paprika,</p>
+<p>One-half teaspoon of Worcestershire sauce,</p>
+<p>Juice one-half lemon.</p>
+  </div>  </div>
+<span class="pagenum"><a name="page172" id="page172"></a>[pg 172]</span>
+
+
+<h5>TO BROIL LOBSTERS</h5>
+
+<p>Split the live lobster in half. Lay it on its back. Do not cut
+the back shell through. Remove the entrails and remove the
+vein through the tail. Wash well and then brush with salad
+oil and place in broiler, shell side up, and cook for fifteen minutes.
+Turn the flesh side up and baste with salad oil or melted
+butter. Cook for twelve minutes and then remove and serve
+with melted butter, chili or tomato sauce.</p>
+
+
+<h5>TO BOIL</h5>
+
+<p>Plunge the lobster into boiling water and cook for twenty
+minutes, for medium lobster. Cool, break apart, discard entrails
+and fine vein running down the centre of the tail. Break open
+the claws and remove the meat. This meat and that of the
+belly and tail may be used for salads, ravigottes, au gratins,
+croquettes, cutlets, &#224; la King and terrapin style.</p>
+
+
+<h5>SAUCE TO SERVE WITH FISH&mdash;FOR BOILED FISH</h5>
+
+<div class="poem">  <div class="stanza">
+<p>One cup of fish stock (Court Bouillon),</p>
+<p>One-half cup of milk,</p>
+<p>Three level tablespoons of cornstarch.</p>
+  </div>  </div>
+
+<p>Dissolve the starch in the milk and then add the fish stock.
+Bring to a boil and cook slowly for eight minutes. Add</p>
+
+<div class="poem">  <div class="stanza">
+<p>One tablespoon of butter,</p>
+<p>One teaspoon of salt,</p>
+<p>One teaspoon of paprika,</p>
+<p>One teaspoon of grated onion,</p>
+<p>One well-beaten egg.</p>
+  </div>  </div>
+
+<p>Beat thoroughly to mix and then bring to heating point. Serve.</p>
+<span class="pagenum"><a name="page173" id="page173"></a>[pg 173]</span>
+
+
+<h5>TARTARE SAUCE FOR FRIED FISH</h5>
+
+<div class="poem">  <div class="stanza">
+<p>One cup of mayonnaise dressing,</p>
+<p>One medium sized pickle, chopped fine,</p>
+<p>One tablespoon of grated onion,</p>
+<p>Two tablespoons of minced parsley,</p>
+<p>One teaspoon of paprika,</p>
+<p>One-half teaspoon of mustard,</p>
+<p>One teaspoon of salt.</p>
+  </div>  </div>
+
+<p>Blend well before serving.</p>
+
+
+<h5>HOLLANDAISE SAUCE</h5>
+
+<div class="poem">  <div class="stanza">
+<p>One-half cup of salad oil,</p>
+<p>One onion grated,</p>
+<p>One teaspoon of paprika,</p>
+<p>One teaspoon of salt,</p>
+<p>Five tablespoons of vinegar.</p>
+  </div>  </div>
+
+<p>Heat slowly until hot and then add</p>
+
+<div class="poem">  <div class="stanza">
+<p>Yolks of two eggs.</p>
+  </div>  </div>
+
+<p>Stir until thick and then add one tablespoon of finely minced
+parsley. If this should curdle, add two tablespoons of boiling water. Beat hard.</p>
+
+
+<h5>BROILED SHAD ROE</h5>
+
+<p>Wipe the roe and then parboil for five minutes. Now wipe
+dry and then dust very lightly with flour and then brush with
+bacon fat. Place on the broiler and cook for ten minutes.
+Lift to a hot platter and spread with this sauce: Place on a plate</p>
+
+<div class="poem">  <div class="stanza">
+<p>Two tablespoons of butter,</p>
+<p>One tablespoon of lemon juice,</p>
+<p>One tablespoon of grated onion,</p>
+<p>One tablespoon of finely chopped onion,</p>
+<p>One teaspoon of salt.</p>
+  </div>  </div>
+<span class="pagenum"><a name="page174" id="page174"></a>[pg 174]</span>
+
+
+<h5>BAKED SHAD</h5>
+
+<p>Select a two and one-half pound shad. Have the fish dealer
+clean and prepare it for baking. Now prepare a filling as follows: Place in a bowl</p>
+
+<div class="poem">  <div class="stanza">
+<p>One cup of breadcrumbs,</p>
+<p>Two onions, chopped fine,</p>
+<p>Two tablespoons of finely chopped parsley,</p>
+<p>One and one-half teaspoons of salt,</p>
+<p>One teaspoon of pepper,</p>
+<p>One-half teaspoon of thyme,</p>
+<p>One egg,</p>
+<p>Two tablespoons of salad oil.</p>
+  </div>  </div>
+
+<p>Mix well and then fill into the fish. Sew the opening with a
+stout string and a darning needle. Pat the flour into the fish.
+Place in a baking pan and bake in a hot oven for one hour.
+Baste every fifteen minutes with one cup of boiling water.
+Now, if you place a strip of cheesecloth under the fish you will
+be able to lift it without breaking. Use the leftover portions for
+shad au gratin for Monday night's dinner.</p>
+
+
+<h5>PLANKED SHAD</h5>
+
+<p>Have the fish dealer split the shad for planking. Soak the
+plank in cold water for two hours and then place the fish on the
+plank, and brush it with lemon juice. Place in the lowest part
+of the broiler of the gas range. Begin to baste with cold water
+after the fish has been in the oven for twelve minutes. Allow
+thirty minutes for planking a two and one-half pound shad.</p>
+
+
+<h5>LONG ISLAND DEEP SEA PIE</h5>
+
+<p>Grease a deep baking dish and then sprinkle with fine bread
+crumbs. Now place a layer of finely diced potatoes in the
+bottom of the dish. Next a layer of cooked fish, cut into pieces
+the size of a walnut. Next a layer of sliced onions; then a layer
+<span class="pagenum"><a name="page175" id="page175"></a>[pg 175]</span>
+of sliced tomatoes; repeat, making two layers. Season each
+layer with salt, pepper and finely minced parsley. Now prepare a sauce as follows:</p>
+
+<p>Place</p>
+
+<div class="poem">  <div class="stanza">
+<p>One and one-half cups of milk in a saucepan,</p>
+<p>Six level tablespoons of flour.</p>
+  </div>  </div>
+
+<p>Stir until the flour is dissolved and then bring to a boil.
+Remove from the fire and add</p>
+
+<div class="poem">  <div class="stanza">
+<p>Two tablespoons of Worcestershire sauce,</p>
+<p>One well-beaten egg.</p>
+  </div>  </div>
+
+<p>Pour over the prepared pie. Place a crust on top, making
+three or four gashes in it to permit the steam to escape. Bake in slow oven one hour.</p>
+
+
+<h5>APPETIZERS</h5>
+
+<p>The appetizer is a small morsel of food served at the beginning
+of the meal, causes a free flow of digestive juice and thus
+helps the digestion. During the growing season these canap&#233;s
+may be scullions, served icy cold, radishes, cold and crisp and
+cut into thin pieces, but still left on the stem; well-cleaned,
+crisp, crinkly watercress; coleslaw, with celery; coleslaw with
+green and red peppers or with scullions, or with bacon or ham
+nicely browned; or just a slice of full ripe tomato, spread with
+mayonnaise and dusted with grated cheese or paprika.</p>
+
+<p>Many housewives have the impression that the preparation
+of the delicious accessories of the cosmopolitan meal is expensive.
+Well, I hardly need tell you that the French housewife is noted
+for her thrift and that these dainty tidbits are frequently
+portions of leftovers from a meal, sometimes the scrapings
+<span class="pagenum"><a name="page176" id="page176"></a>[pg 176]</span>
+of a saucepan or a tablespoon of meat, vegetables and gravy.</p>
+
+<p>Have you ever had just a small piece of fish left over, entirely
+too small to serve by itself? And rather than leave it on a
+plate or saucer to form an accumulation you think, "Well, I
+can't use it, so into the garbage it goes."</p>
+
+<p>Now this tablespoon or two of fish would have made you a
+few delicious canap&#233;s; by flaking it and then putting it through
+a sieve. Place it on a platter and then add</p>
+
+<div class="poem">  <div class="stanza">
+<p>Two tablespoons of butter,</p>
+<p>One teaspoon of paprika,</p>
+<p>One tablespoon of grated onion,</p>
+<p>One tablespoon of finely minced parsley.</p>
+  </div>  </div>
+
+<p>Work to a smooth paste and then spread on a narrow
+strip of toast. Garnish with a slice of hard-boiled egg.</p>
+
+<p>The canap&#233;, though it bears a foreign name, is not necessarily
+an expensive addition to the menu for the family, nor is
+it elaborate. This delectable morsel is rather dainty, delicate
+and used as an appetizer that helps to start and stimulate the
+digestive juices and thus cause them to flow freely for the digestion of the food.</p>
+
+<p>Canap&#233;s are usually served cold, on a plate covered with a
+doily; the canap&#233; is placed on this. They need not all be alike;
+the bread may be cut with various sandwich cutters or it may
+be cut into finger widths and then toasted lightly and spread
+with the prepared paste.</p>
+
+<p>Meat, chicken, cheese, nuts, olives, etc., may be used in place
+of the fish. If you have just a spoonful or so of peas, beans,
+spinach, cauliflower or asparagus you may use it in place of the
+fish, thus making a vegetable canap&#233;. Try two canned pimentos
+in place of either meat or fish.</p>
+<span class="pagenum"><a name="page177" id="page177"></a>[pg 177]</span>
+
+
+<h5>EGG CUTLETS</h5>
+
+<p>Make a cream sauce, using six level teaspoons of flour to
+one cup of milk. Dissolve the flour in the milk and then bring
+to a boil. Cook for five minutes and then cool and place in a
+bowl and add two hard-boiled eggs chopped fine and</p>
+
+<div class="poem">  <div class="stanza">
+<p>Two tablespoons of finely chopped parsley,</p>
+<p>One tablespoon of finely grated onion,</p>
+<p>One and one-half teaspoons of salt,</p>
+<p>One teaspoon of paprika,</p>
+<p>One-quarter cup of fine bread crumbs.</p>
+  </div>  </div>
+
+<p>Mix and then pour on well-greased platter. Cool for four
+hours. To mould, form into shape and then dip in flour, then
+in beaten egg and then in fine bread crumbs. Fry until golden
+brown in hot fat or vegetable oil. Serve with tomato sauce.</p>
+
+
+<h5>BAKED EGGS IN CORN CASES</h5>
+
+<p>Make ten corn muffins, from the following mixture:</p>
+
+<div class="poem">  <div class="stanza">
+<p>One and one-quarter cups of milk,</p>
+<p>One egg,</p>
+<p>Two tablespoons of syrup,</p>
+<p>Two tablespoons of shortening.</p>
+  </div>  </div>
+
+<p>Beat hard to mix and then add</p>
+
+<div class="poem">  <div class="stanza">
+<p>One and one-quarter cups of sifted flour,</p>
+<p>Three-quarters cup of cornmeal,</p>
+<p>Five teaspoons of baking powder.</p>
+  </div>  </div>
+
+<p>Beat thoroughly to mix and then pour into well-greased
+muffin pans and bake for thirty-five minutes in a hot oven. Now
+cut from the top one slice from each of the four muffins and use
+a spoon to scoop out the centres. Break an egg and then fill
+to the top with cheese sauce. Sprinkle with bread crumbs and
+set in a baking pan and bake for twenty minutes in a moderate
+oven. Serve with either cream or tomato sauce.</p>
+<span class="pagenum"><a name="page178" id="page178"></a>[pg 178]</span>
+
+
+<h5>SPANISH OMELET</h5>
+
+<p>Beat whites of three eggs until stiff, then carefully cut and
+fold in yolks of three eggs. Then when well blended, pour in
+hot frying pan containing three tablespoons of shortening;
+cook slowly, shaking frequently until mixture is dry on top.
+Now spread with a filling prepared as follows:</p>
+
+<p>Place in a bowl</p>
+
+<div class="poem">  <div class="stanza">
+<p>Two tablespoons grated onion,</p>
+<p>One-half cup of well-drained tomatoes,</p>
+<p>Four olives, chopped fine,</p>
+<p>Two tablespoons of finely minced parsley,</p>
+<p>One-half teaspoon of paprika.</p>
+  </div>  </div>
+
+<p>Cook this mixture in two tablespoons of shortening until hot,
+spread on omelet, fold and roll, turn on hot dish, sprinkle with
+paprika and garnish with finely chopped parsley.</p>
+
+
+<h5>EGGS A LA GRENADIER</h5>
+
+<p>Cook three ounces of macaroni and then place in a bowl, and
+season highly. Add</p>
+
+<div class="poem">  <div class="stanza">
+<p>One onion, chopped fine,</p>
+<p>Two tablespoons of finely chopped parsley.</p>
+  </div>  </div>
+
+<p>Now fill into five pimentos. Place in a baking pan and bake
+for fifteen minutes. Remove and then place on a hot platter,
+flattening well; then place one poached egg on each pepper.
+Cover with cheese sauce and garnish with parsley.</p>
+
+
+<h5>CODDLED EGGS</h5>
+
+<p>Place a teaspoon of butter in an egg glass or custard cup.
+Break in two eggs, then add one teaspoon of butter and place in
+a cup of cold water. Bring to a boil and cook for three minutes.
+Lift cups on saucers, dust the eggs lightly with paprika, and
+serve. Use two eggs for each service.</p>
+<span class="pagenum"><a name="page179" id="page179"></a>[pg 179]</span>
+
+<p>How to utilize and serve leftover food so there will be no
+actual waste has perplexed many young housewives, and as one
+woman writes me: "I try to keep down the leftovers, but every
+once in so often they just rise up and conquer me."</p>
+
+<p>Every housewife knows that, no matter how carefully she
+plans there is sure to be a small quantity of leftover meat,
+gravy or vegetables. And just what to do with them is almost
+a daily problem. Two essentials are necessary to successfully
+utilize leftovers: First, good seasoning; second, attractive appearance.</p>
+
+<p>The French excel in serving leftovers because they so thoroughly
+understand the art of flavoring and seasoning. The
+French housewife knows very well that she may only have a
+<i>pot au feu</i> to serve to the family, but the family knows that the
+delicate, attractive manner in which the food is put on the table
+would appeal to the epicure, though the table is but a plain
+ash top, scoured to the whiteness of the snows.</p>
+
+
+<h5>HOW TO PREPARE A FAGGOT OF SOUP HERBS</h5>
+
+<p>Place in separate piles:</p>
+
+<div class="poem">  <div class="stanza">
+<p>One branch of parsley,</p>
+<p>One-quarter leek,</p>
+<p>Two branches of thyme,</p>
+<p>One-half carrot, cut lengthwise,</p>
+<p>One bay leaf.</p>
+  </div>  </div>
+
+<p>Tie in bunches and then dry thoroughly and place in a fruit jar until needed.</p>
+
+
+<h5>FRENCH SEASONINGS</h5>
+
+<p>Each housewife prepares her own seasonings from her garden.
+You know, she grows them in the garden, and as the
+leaves become abundant she picks them each day, dries them
+thoroughly, and then places them in separate containers. She
+prepares the faggots of soup herbs and has them ready for instant use.</p>
+<span class="pagenum"><a name="page180" id="page180"></a>[pg 180]</span>
+
+
+<h5>GARLIC</h5>
+
+<p>Few American persons know of the garlic but as a rank,
+pungent flavor. To the foreigner garlic is as sweet tasting as
+the onion and its flavor delightful in food. Just that dash that
+it needs to give it zest. Separate a clump of garlic into cloves
+and then peel and place in a fruit jar. Now bring one pint of
+white wine vinegar to the scalding point and then pour it over
+the garlic. Place on the cover and set in a warm place for
+two days. Use this vinegar for seasoning gravies and use the
+garlic, cut into tiny bits the size of a pinhead, for flavoring.</p>
+
+<p>For serving, use individual ramekin casseroles, baking shells,
+and thus make for efficient and quick handling of the food, in
+which the food itself is presented in a most attractive way. A
+good blend of seasoning is most important, so I am going to
+give you a French housewife's secret. Mince four medium-sized
+onions very fine, then place in a bowl and add</p>
+
+<div class="poem">  <div class="stanza">
+<p>Six tablespoons of salt,</p>
+<p>Two teaspoons of paprika,</p>
+<p>One-half teaspoon of thyme,</p>
+<p>One-half teaspoon of sweet marjoram,</p>
+<p>One-quarter teaspoon of sage,</p>
+<p>Pinch of cloves,</p>
+<p>Pinch of allspice.</p>
+  </div>  </div>
+
+<p>Rub together until thoroughly mixed and then put in a
+warm dry place for twenty-four hours. Put through a fine
+sieve. Place in a bottle and use one teaspoon of this mixture in place of salt.</p>
+
+<p>The average housewife seldom thinks of using such herbs
+as sweet basil, sorrel, tarragon, leek and chervil, yet they give
+a delicious flavoring not only to soups, stews, ragouts and
+goulashes, but to made dishes. They can be grown in the
+kitchen garden. A good sauce is important, and not only
+increases the portion, but also gives it an attractive appearance.</p>
+
+<p>Leftover meats and vegetables may be turned into palatable
+food with just a little time and energy. The basis of all croquettes
+<span class="pagenum"><a name="page181" id="page181"></a>[pg 181]</span>
+should be a good thick moulding sauce that will give
+a product that is creamy and delicious to taste.</p>
+
+<p>Owing to the fact that croquettes and cutlets are usually
+fried in hot fat, it is not necessary to add either shortening or
+butter to the cream sauce.</p>
+
+<p>The true secret to good croquettes or cutlets is to have
+the mixture rich and creamy. Mould into croquettes and then
+dip in flour and then in the egg mixture and finally roll in fine
+crumbs. Now fry until golden brown in hot fat.</p>
+
+<p>How to make the foundation:</p>
+
+<p>Place in a saucepan:</p>
+
+<div class="poem">  <div class="stanza">
+<p>One cup of milk,</p>
+<p>Seven level tablespoons of flour,</p>
+  </div>  </div>
+
+<p>Stir to dissolve the flour and then bring to a boil. Cook
+slowly for five minutes and then add the flavoring and seasoning.
+Set aside to cool and then mould. Form into croquettes, roll in
+flour, dip in beaten egg and then roll in fine bread crumbs and
+fry until golden brown in hot fat.</p>
+
+
+<h5>NUT AND PEPPER CROQUETTES</h5>
+
+<div class="poem">  <div class="stanza">
+<p>Two green peppers,</p>
+<p>Two medium-sized onions,</p>
+  </div>  </div>
+
+<p>Mince very fine and then parboil and drain. Turn on a
+cloth and pat dry. Place in a bowl and add</p>
+
+<div class="poem">  <div class="stanza">
+<p>One cup of cream sauce, made as given in the method,</p>
+<p>One-half cup of finely chopped nuts,</p>
+<p>One teaspoon of salt,</p>
+<p>One teaspoon of paprika,</p>
+<p>Three tablespoons of grated cheese.</p>
+  </div>  </div>
+
+<p>Mix thoroughly and then pour on a large platter and allow
+to cool, then finish as directed for cheese croquettes.</p>
+<span class="pagenum"><a name="page182" id="page182"></a>[pg 182]</span>
+
+
+<h5>LIMA BEAN CROQUETTES</h5>
+
+<p>Wash and soak overnight three-quarters cup of baby lima
+beans. In the morning parboil until tender and then drain until very dry. Now put</p>
+
+<div class="poem">  <div class="stanza">
+<p>One green pepper,</p>
+<p>Two medium-sized onions,</p>
+<p>Four pieces of bacon,</p>
+  </div>  </div>
+
+<p>through a food chopper. Place in a pan and cook until the
+onions and peppers are soft. Drain free from fat and then put
+the beans through the food chopper and add:</p>
+
+<div class="poem">  <div class="stanza">
+<p>The prepared peppers and onions and bacon,</p>
+<p>One teaspoon of paprika,</p>
+<p>Two tablespoons of finely minced parsley,</p>
+<p>One teaspoon of Worcestershire sauce</p>
+  </div>  </div>
+
+<p>Mix thoroughly and then mould into croquettes and dip in
+flour, then in beaten egg, and roll in fine bread crumbs. Fry
+until golden brown in hot fat.</p>
+
+<p>Leftover meat may be minced fine and seasoned as follows:</p>
+
+<p>Put a sufficient amount of cold cooked meat or fish through
+the food chopper to measure three-quarters cup and</p>
+
+<div class="poem">  <div class="stanza">
+<p>One large onion,</p>
+<p>Four branches of parsley,</p>
+  </div>  </div>
+
+<p>Place the mixture in a bowl and add</p>
+
+<div class="poem">  <div class="stanza">
+<p>One teaspoon of salt,</p>
+<p>One teaspoon of paprika,</p>
+<p>One cup of cream sauce,</p>
+  </div>  </div>
+
+<p>made as directed in the method, then the finely chopped meat
+and one teaspoon of Worcestershire sauce. Mix thoroughly
+and then set aside to mould. Form into croquettes and roll in
+flour, dip in beaten egg and then roll in fine bread crumbs. Fry in hot fat.</p>
+
+<p>Cold beef, lamb, chicken, veal, ham or crab meat or fish
+<span class="pagenum"><a name="page183" id="page183"></a>[pg 183]</span>
+may be used for this delectable method of serving an entr&#233;e.
+Nuts, eggs, cheese, both cottage or pot, and store cheese, may
+be used. Dried peas, lima beans, navy and soy beans as well
+as cow peas and lentils will afford a splendid variety to the
+thrifty housewife who must provide cheap protein dishes.</p>
+
+<p>The difference between a croquette and a cutlet is just in the
+shape. Croquettes are shaped either in the cylindrical or conical
+forms and cutlets in flat, either round, triangle or chop shape.</p>
+
+<p>To prepare the egg for dipping add four tablespoons of
+evaporated milk and beat hard to thoroughly blend. Place
+croquette or cutlet on wire spoon and use tablespoon to pour
+the beaten egg over the croquette.</p>
+
+<p>To prepare the crumbs dry all pieces of stale bread thoroughly.
+No bit is too small, a crust or even the crumbs left
+from cutting the bread. Put the well-dried bread through the
+food chopper and then sift through the colander; either put the
+coarse crumbs through the food chopper the second time or
+keep them for au gratin dishes.</p>
+
+<p>Always serve either cream or tomato sauce with croquettes
+and cutlets and garnish them with parsley or cress.</p>
+
+
+<h5>BLACKBERRY PUDDING</h5>
+
+<p>Place in a mixing bowl:</p>
+
+<div class="poem">  <div class="stanza">
+<p>One cup of flour,</p>
+<p>One and one-half cups of fine bread crumbs,</p>
+<p>One-half teaspoon of salt,</p>
+<p>One tablespoon of baking powder,</p>
+<p>One egg,</p>
+<p>One and one-half cups of water,</p>
+<p>Two cups of well-cleaned blackberries,</p>
+<p>One-quarter teaspoon of nutmeg.</p>
+  </div>  </div>
+
+<p>Beat to mix and then pour into a pudding dish and bake
+forty-five minutes in a slow oven. Serve with sweet spiced blackberry sauce.</p>
+<span class="pagenum"><a name="page184" id="page184"></a>[pg 184]</span>
+
+
+<h5>MARMALADE PUDDING</h5>
+
+<p>Place in a mixing bowl:</p>
+
+<div class="poem">  <div class="stanza">
+<p>One and one-half cups of fine bread crumbs,</p>
+<p>Three-quarters cup of flour,</p>
+<p>One tablespoon of baking powder,</p>
+<p>One-half cup of finely chopped suet,</p>
+<p>Three-quarters cup of brown sugar,</p>
+<p>One teaspoon of nutmeg,</p>
+<p>Two eggs,</p>
+<p>One cup of milk.</p>
+  </div>  </div>
+
+<p>Beat to mix and then grease and flour a mould. Put four
+tablespoons of marmalade in the bottom and then put in two-inch
+layer of batter. Spread with the jam and then repeat
+with the batter. Repeat this process until the mould is three-quarters
+filled. Have the batter on top. Cover and boil for
+one hour. Then unmould and serve hot or cold with thin cream.</p>
+
+
+<h5>PEACH CRUMB PUDDING</h5>
+
+<p>Grease a baking dish thoroughly and then dust it well with
+the fine bread crumbs. Now place in a mixing bowl:</p>
+
+<div class="poem">  <div class="stanza">
+<p>Yolk of one egg,</p>
+<p>One cup of brown sugar,</p>
+  </div>  </div>
+
+<p>Cream and then add</p>
+
+<div class="poem">  <div class="stanza">
+<p>Two tablespoons of shortening,</p>
+<p>Two cups of bread crumbs,</p>
+<p>Two cups of stewed peaches,</p>
+<p>One-half cup of flour,</p>
+<p>One tablespoon of baking powder,</p>
+<p>One-half teaspoon of nutmeg.</p>
+  </div>  </div>
+
+<p>Mix thoroughly and then pour into the prepared baking
+dish and bake in a slow oven for thirty-five minutes. Let cool
+and then turn from mould.</p>
+<span class="pagenum"><a name="page185" id="page185"></a>[pg 185]</span>
+
+
+<h5>COLONIAL CREAM</h5>
+
+<p>Wash one-half cup of tapioca through several waters and
+then place in a saucepan and add one cup of boiling water. Cook
+until the tapioca is soft and clear. Remove from the fire and
+partially cool. Pour upon stiffly beaten white of one egg.</p>
+
+<p>Now add</p>
+
+<div class="poem">  <div class="stanza">
+<p>One-half cup of sugar,</p>
+<p>One-half cup of cocoanut,</p>
+<p>One-half cup of finely chopped nuts.</p>
+  </div>  </div>
+
+<p>Beat to thoroughly mix and then pour into sherbet cups.
+Chill and top with one tablespoon of whipped cream or fruit whip.</p>
+
+
+<h5>RASPBERRY FRUIT BETTY</h5>
+
+<p>Cook one box of raspberries with</p>
+
+<div class="poem">  <div class="stanza">
+<p>One-half cup of water,</p>
+<p>One-half cup of sugar,</p>
+  </div>  </div>
+
+<p>Rub through the sieve to remove the seeds and then measure.
+Now place one and one-half cups of raspberry puree in a mixing bowl and add</p>
+
+<div class="poem">  <div class="stanza">
+<p>One and one-half cups of fine bread crumbs,</p>
+<p>One-half cup of flour,</p>
+<p>Two teaspoons of baking powder,</p>
+<p>One-half teaspoon of salt,</p>
+<p>One-half cup of brown sugar,</p>
+<p>One-half teaspoon of cinnamon,</p>
+<p>Two tablespoons of melted shortening,</p>
+<p>Yolk of one egg.</p>
+  </div>  </div>
+
+<p>Beat to mix and then pour into well-greased pudding dish
+and bake in a moderate oven for thirty minutes. Serve with fruit sauce made from</p>
+
+<div class="poem">  <div class="stanza">
+<p>White of one egg,</p>
+<p>One-half glass of jelly.</p>
+  </div>  </div>
+
+<p>Beat until this mixture holds its shape. Pour over the fruit
+whip and a little of the leftover raspberry puree.</p>
+<span class="pagenum"><a name="page186" id="page186"></a>[pg 186]</span>
+
+
+<h5>RASPBERRY CRUMB PUDDING</h5>
+
+<p>Scald two cups of milk and then pour into a bowl and add:</p>
+
+<div class="poem">  <div class="stanza">
+<p>Two tablespoons of shortening,</p>
+<p>Three-quarters cup of sugar,</p>
+<p>One cup of bread crumbs,</p>
+<p>One-half teaspoon of salt.</p>
+  </div>  </div>
+
+<p>Beat to mix and then cool and add</p>
+
+<div class="poem">  <div class="stanza">
+<p>One cup of flour,</p>
+<p>One egg,</p>
+<p>One tablespoon of baking powder,</p>
+<p>One and one-half cups of prepared raspberries.</p>
+  </div>  </div>
+
+<p>Beat to mix and then pour into a pudding dish and bake for
+forty minutes in a slow oven. Serve either hot or cold with raspberry fruit sauce.</p>
+
+
+<h5>CHERRY CUSTARD</h5>
+
+<p>Stone one-half pound of cherries and then place in a saucepan and add</p>
+
+<div class="poem">  <div class="stanza">
+<p>One cup of sugar,</p>
+<p>One-half cup of water.</p>
+  </div>  </div>
+
+<p>Cook slowly until the fruit is tender and then measure and place</p>
+
+<div class="poem">  <div class="stanza">
+<p>Two cups of the prepared cherries,</p>
+<p>One cup of milk,</p>
+<p>Three eggs,</p>
+  </div>  </div>
+
+<p>in a bowl and beat to thoroughly mix. Pour into custard cups
+and then set in a pan of warm water and bake in a moderate oven
+until firm in the center.</p>
+<span class="pagenum"><a name="page187" id="page187"></a>[pg 187]</span>
+
+
+<h5>BUTTERMILK BAG PUDDING</h5>
+
+<p>Use a pudding cloth to cook this pudding. Wash the cloth
+in warm water and then rub with shortening and dust with
+flour. Now place in the mixing bowl</p>
+
+<div class="poem">  <div class="stanza">
+<p>One cup of buttermilk,</p>
+<p>Two level teaspoons of baking soda,</p>
+<p>One-half cup of sirup,</p>
+<p>One cup of brown sugar,</p>
+<p>Three-quarters cup of finely chopped suet,</p>
+<p>Three cups of flour,</p>
+<p>One teaspoon of ginger,</p>
+<p>Two teaspoons of cinnamon,</p>
+<p>One-half teaspoon of nutmeg,</p>
+<p>One cup of seeded raisins, or well-cleansed fresh fruit.</p>
+  </div>  </div>
+
+<p>Mix thoroughly, and then tie in the prepared cloth and
+allow room in it for the pudding to swell. Plunge into boiling
+water and boil for one and one-quarter hours. Serve with
+sweetened cream sauce or fruit custard sauce.</p>
+
+
+<h5>VANILLA PUDDING</h5>
+
+<div class="poem">  <div class="stanza">
+<p>Three-quarters cup of sugar,</p>
+<p>One egg,</p>
+  </div>  </div>
+
+<p>Cream well and then add</p>
+
+<div class="poem">  <div class="stanza">
+<p>Four tablespoons of shortening,</p>
+<p>One cup of flour,</p>
+<p>One cup of bread crumbs,</p>
+<p>One teaspoon of salt,</p>
+<p>One tablespoon of baking powder,</p>
+<p>One cup of milk.</p>
+  </div>  </div>
+
+<p>Mix thoroughly and then pour in well-greased mould and boil
+for one and one-quarter hours or bake for forty-five minutes
+in a moderate oven. Serve with cream sauce.</p>
+<span class="pagenum"><a name="page188" id="page188"></a>[pg 188]</span>
+
+
+<h5>BANANA RICE PUDDING</h5>
+
+<p>Wash one-quarter cup of rice well and then cook until soft
+and the water is absorbed in the rice, in one and one-quarter
+cups of water. Now place in a mixing bowl</p>
+
+<div class="poem">  <div class="stanza">
+<p>Two and one-half cups of milk,</p>
+<p>Two eggs,</p>
+<p>Three-quarters cup of sugar.</p>
+  </div>  </div>
+
+<p>Peel and rub two bananas through a sieve and then beat to
+mix. Add the rice and then turn into a baking dish and dust
+with one-half teaspoon of cinnamon. Break into bits one teaspoon
+of butter and then bake in a slow oven for thirty minutes.</p>
+
+
+<h5>RASPBERRY CUP CUSTARD</h5>
+
+<p>Wash and drain one box of raspberries. Place in a saucepan and add</p>
+
+<div class="poem">  <div class="stanza">
+<p>One pint of water,</p>
+<p>One cup of sugar.</p>
+  </div>  </div>
+
+<p>Bring to a boil and cook until the berries are soft. Rub
+through a fine sieve. Cool. Now place three eggs in a mixing
+bowl and add the raspberries and beat the mixture to thoroughly
+blend. Pour into custard cups and set the cups in a pan containing
+water. Bake in a slow oven until firm in the centre.</p>
+
+
+<h5>CHOCOLATE CORN STARCH PUDDING</h5>
+
+<div class="poem">  <div class="stanza">
+<p>Two cups of milk,</p>
+<p>One-half cup of cocoa,</p>
+<p>One-fourth cup of cornstarch.</p>
+  </div>  </div>
+
+<p>Dissolve the starch in the milk and then bring to a boil and
+cook slowly for five minutes. Now add</p>
+
+<div class="poem">  <div class="stanza">
+<p>One-half cup of sugar,</p>
+<p>One-half teaspoon of vanilla,</p>
+<p>One-half teaspoon of cinnamon.</p>
+  </div>  </div>
+
+<p>Beat well and then pour into custard cups that have been
+rinsed in cold water to mould.</p>
+<span class="pagenum"><a name="page189" id="page189"></a>[pg 189]</span>
+
+
+
+
+<h4>OLIVES</h4>
+
+
+<h5>OLIVE CANAPE</h5>
+
+<p>Use stoned olives for this. Open a bottle of olives, then
+drain and put through the food chopper, adding</p>
+
+<div class="poem">  <div class="stanza">
+<p>One small onion,</p>
+<p>One green pepper,</p>
+<p>Three slices of nicely browned bacon,</p>
+<p>Four tablespoons of mayonnaise dressing,</p>
+<p>One teaspoon of salt,</p>
+<p>One teaspoon of paprika.</p>
+  </div>  </div>
+
+<p>Mix well and then spread on strips of toast. Garnish with
+finely chopped white of egg.</p>
+
+
+<h5>OLIVE SALAD</h5>
+
+<p>Place in a bowl</p>
+
+<div class="poem">  <div class="stanza">
+<p>One cup of olive meats,</p>
+<p>Four slices of nicely browned bacon, cut into tiny bits,</p>
+<p>One onion, grated,</p>
+<p>Two green peppers, chopped fine,</p>
+<p>Three-quarters cup of mayonnaise dressing.</p>
+  </div>  </div>
+
+<p>Mix thoroughly and then lift into a nest of crisp lettuce
+leaves and garnish with slices of hard-boiled egg. This salad is delicious.</p>
+
+
+<h5>OLIVE CHEESE BALLS</h5>
+
+<p>Place in bowl</p>
+
+<div class="poem">  <div class="stanza">
+<p>One cup of cottage or pot cheese,</p>
+<p>One red pepper, minced very fine,</p>
+<p>One tablespoon of grated onion,</p>
+<p>One-half cup of finely chopped olives,</p>
+<p>One teaspoon of salt,</p>
+<p>One-half teaspoon of paprika.</p>
+  </div>  </div>
+
+<p>Form into balls and then place in a nest of lettuce. Serve with French dressing.</p>
+<span class="pagenum"><a name="page190" id="page190"></a>[pg 190]</span>
+
+
+<h5>MACARONI, OLIVES AND CHEESE</h5>
+
+<p>This dish is famous among the mountain folk in Italy and
+it is served on gala days. Cook four ounces of macaroni for fifteen
+minutes in boiling water and then drain and blanch under
+cold water. Cool, chop fine, and now add</p>
+
+<div class="poem">  <div class="stanza">
+<p>One-half cup of pimento olives, chopped fine,</p>
+<p>One-half cup of grated cheese,</p>
+<p>Two cups of cream sauce,</p>
+<p>One large onion, minced fine,</p>
+<p>Two large red peppers, minced fine,</p>
+<p>Two teaspoons of salt,</p>
+<p>One teaspoon of paprika,</p>
+  </div>  </div>
+
+<p>and a tiny piece of garlic. Mix and then pour into baking
+dish. Dot the top with bits of butter. Place in a hot oven for twenty-five minutes.</p>
+
+
+<h5>OLIVE FILLING FOR MEAT AND POULTRY</h5>
+
+<div class="poem">  <div class="stanza">
+<p>Two and one-half cups of prepared bread crumbs,</p>
+<p>One-half cup of finely chopped onions,</p>
+<p>One-quarter cup of finely chopped parsley,</p>
+<p>One-half cup of finely chopped olives,</p>
+<p>One and one-half teaspoons of salt,</p>
+<p>One-half teaspoon of paprika,</p>
+<p>One-quarter teaspoon of sweet marjoram,</p>
+<p>One egg,</p>
+<p>Four tablespoons shortening.</p>
+  </div>  </div>
+
+<p>Mix thoroughly and then use for filling meat and poultry.
+This filling is delicious.</p>
+
+<p>To prepare the bread, soak stale bread in cold water until
+soft and then place in a cloth and press dry. Rub through
+a sieve and then measure. Use one-half cup of finely chopped
+stuffed olives to one cup of mayonnaise dressing.</p>
+<span class="pagenum"><a name="page191" id="page191"></a>[pg 191]</span>
+
+
+<h5>OLIVE SANDWICH FILLING</h5>
+
+<p>Put through the food chopper:</p>
+
+<div class="poem">  <div class="stanza">
+<p>One bottle of stuffed olives,</p>
+<p>Two red peppers,</p>
+<p>One onion,</p>
+<p>Four branches of parsley,</p>
+  </div>  </div>
+
+<p>Place in a bowl and add</p>
+
+<div class="poem">  <div class="stanza">
+<p>One-half cup of mayonnaise dressing,</p>
+<p>One teaspoon of salt,</p>
+<p>One-half teaspoon of paprika.</p>
+  </div>  </div>
+
+<p>Mix well and then spread between the thinly sliced bread.</p>
+
+
+<h5>OLIVE SANDWICHES</h5>
+
+<p>Remove the stones from one large bottle of queen olives and add</p>
+
+<div class="poem">  <div class="stanza">
+<p>One onion,</p>
+<p>Two red peppers,</p>
+  </div>  </div>
+
+<p>Put through the food chopper and then add</p>
+
+<div class="poem">  <div class="stanza">
+<p>Three-quarters cup of mayonnaise,</p>
+<p>One teaspoon of salt,</p>
+<p>One and one-half teaspoons of paprika.</p>
+  </div>  </div>
+
+<p>Mix and then spread on the prepared bread.</p>
+
+
+<h5>OLIVE SAUCE</h5>
+
+<p>Mince fine, using the food chopper, a sufficient amount of
+olives, after removing the stones, to measure one-half cup.
+Place in a saucepan and add</p>
+
+<div class="poem">  <div class="stanza">
+<p>One and one-half cups of cream sauce,</p>
+<p>Two tablespoons of salt,</p>
+<p>One-half teaspoon of paprika,</p>
+<p>One-quarter teaspoon of mustard.</p>
+  </div>  </div>
+
+<p>Blend well and then bring to the boiling point and serve.
+This sauce may be made, for variety's sake, with one and one-half
+cups of tomato sauce to replace the cream sauce; then add
+two tablespoons of grated cheese. Heat and serve.</p>
+<span class="pagenum"><a name="page192" id="page192"></a>[pg 192]</span>
+
+
+<h5>SPANISH MEAT LOAF</h5>
+
+<p>Place in a bowl</p>
+
+<div class="poem">  <div class="stanza">
+<p>One and one-half cups of prepared bread,</p>
+<p>One cup of finely minced cold-cooked mutton,</p>
+<p>One cup of pimento olives, chopped fine,</p>
+<p>One-half cup of finely minced onions,</p>
+<p>One egg,</p>
+<p>Two teaspoons of salt,</p>
+<p>One teaspoon of paprika,</p>
+<p>One-quarter teaspoon of thyme,</p>
+<p>One-half cup thick cream sauce.</p>
+  </div>  </div>
+
+<p>Mix thoroughly and then pack into the prepared loaf-shaped
+pan. Place in a larger pan containing hot water and
+then bake in a moderate oven for forty minutes. Serve with
+olive sauce. To prepare bread, soak stale bread in cold water;
+press dry; rub through fine sieve.</p>
+
+
+<h5>OLIVE AND CLAM COCKTAIL</h5>
+
+<p>Use olive meats for this. Olive meats are pieces of olives
+cut from large olives and packed in jars. There are no stones
+nor waste. Place in a small bowl</p>
+
+<div class="poem">  <div class="stanza">
+<p>Three tablespoons of chili sauce,</p>
+<p>One tablespoon of horseradish,</p>
+<p>One tablespoon of lemon juice,</p>
+<p>One-quarter cup of olive meats,</p>
+<p>One teaspoon of salt,</p>
+<p>One teaspoon of paprika,</p>
+<p>One tablespoon of grated onion.</p>
+  </div>  </div>
+
+<p>Mix thoroughly and then divide into four cocktail glasses.
+Add three cherrystone or little-neck clams to each glass.</p>
+<span class="pagenum"><a name="page193" id="page193"></a>[pg 193]</span>
+
+
+
+
+<h4>SAUCES</h4>
+
+
+<p>A formula is necessary if the housewife is to have her sauces uniform, so that</p>
+
+<p>One level tablespoon of flour and one cup of milk make a thin sauce, as for soups.</p>
+
+<p>Two level tablespoons of flour and one cup of milk make a thin sauce.</p>
+
+<p>Three level tablespoons of flour and one cup of milk make a medium sauce.</p>
+
+<p>Four tablespoons of flour and one cup of milk make a thick sauce.</p>
+
+<p>Five level tablespoons of flour and one cup of milk make a
+sauce for cutlets, croquettes, etc.</p>
+
+<p>Use a saucepan that is scoured bright, add the flour to the
+cold milk and then stir to dissolve, using fork or wire whip to
+facilitate the process. Never use a spoon for this purpose, as it
+is impossible to thoroughly dissolve the lumps. Place on the
+fire and bring to a boil, stirring constantly. Cook for five minutes
+after the boiling point is reached and then remove from
+the fire and add seasoning. It is then ready to use. If you
+desire a butter flavor, add one tablespoonful of butter with the
+seasoning and stir until melted.</p>
+
+<p>Part milk and water, stock, chicken broth, oyster or clam
+juice may be used in place of all milk with very good results.
+When making soups or sauces for meat and vegetable dishes
+the liquid from the canned vegetables, or the water in which
+the fresh vegetables were cooked, may be combined with an equal portion of milk.</p>
+
+<p>Many splendid varieties of sauce can be made from the plain
+cream sauce. For parsley sauce add four tablespoonfuls of
+finely chopped parsley to one cup of cream sauce.</p>
+<span class="pagenum"><a name="page194" id="page194"></a>[pg 194]</span>
+
+
+<h5>ONION SAUCE</h5>
+
+<p>One-half cupful of cooked onions, rubbed through a coarse
+sieve, and then add to one cupful of cream sauce.</p>
+
+
+<h5>PIMENTO CREAM SAUCE</h5>
+
+<p>Three canned pimentos, rubbed through a fine sieve and
+then add to one cupful of cream sauce.</p>
+
+
+<h5>SUPREME SAUCE</h5>
+
+<div class="poem">  <div class="stanza">
+<p>One cupful of thick cream sauce,</p>
+<p>One-half cupful of mushrooms, pared and cut in pieces and parboiled,</p>
+<p>Yolk of one egg.</p>
+  </div>  </div>
+
+<p>Seasoning well to taste.</p>
+
+
+<h5>CELERY SAUCE</h5>
+
+<div class="poem">  <div class="stanza">
+<p>One cup of thick cream sauce,</p>
+<p>One cup of finely diced celery, parboiled until tender,</p>
+<p>One teaspoon of salt,</p>
+<p>One-half teaspoon of paprika.</p>
+  </div>  </div>
+
+<p>Blend well.</p>
+
+
+<h5>ADMIRAL SAUCE</h5>
+
+<div class="poem">  <div class="stanza">
+<p>One cup of thick cream sauce,</p>
+<p>Grated rind of one-quarter lemon,</p>
+<p>Two tablespoons of capers,</p>
+<p>Two tablespoons of finely chopped parsley,</p>
+<p>Juice of one-half lemon,</p>
+<p>Two tablespoons of butter.</p>
+  </div>  </div>
+
+<p>Stir until well blended and then heat until just below the boiling point. Season.</p>
+<span class="pagenum"><a name="page195" id="page195"></a>[pg 195]</span>
+
+
+<h5>BEARNAISE SAUCE</h5>
+
+<div class="poem">  <div class="stanza">
+<p>One-half cup of thick cream sauce,</p>
+<p>Yolks of two eggs,</p>
+<p>One teaspoon of grated onion,</p>
+<p>Three tablespoons of butter.</p>
+  </div>  </div>
+
+<p>Blend well, and now add</p>
+
+<div class="poem">  <div class="stanza">
+<p>One teaspoon of salt,</p>
+<p>One-half teaspoon of white pepper,</p>
+<p>One-half teaspoon of paprika,</p>
+<p>Juice of one lemon.</p>
+  </div>  </div>
+
+<p>Stir constantly until scalding hot. This sauce will not
+curdle if left standing for a few minutes.</p>
+
+
+<h5>CREAM HORSERADISH SAUCE</h5>
+
+<div class="poem">  <div class="stanza">
+<p>One cup of medium cream sauce,</p>
+<p>Two tablespoons of grated horseradish,</p>
+<p>Two tablespoons of lemon juice,</p>
+<p>Three tablespoons of finely minced parsley,</p>
+<p>One-half teaspoon of mustard,</p>
+<p>One-half teaspoon of white pepper,</p>
+<p>One teaspoon of salt.</p>
+  </div>  </div>
+
+<p>Beat thoroughly to mix.</p>
+
+
+<h5>MAINTENON SAUCE (for au gratin dishes)</h5>
+
+<div class="poem">  <div class="stanza">
+<p>One cup of medium cream sauce,</p>
+<p>Two tablespoons of grated cheese,</p>
+<p>Two tablespoons of finely minced parsley,</p>
+<p>One tablespoon of grated onion,</p>
+<p>One and one-half teaspoons of salt,</p>
+<p>One teaspoonful of paprika,</p>
+<p>One-quarter teaspoon of mustard,</p>
+<p>One teaspoon of lemon juice.</p>
+  </div>  </div>
+
+<p>Blend well.</p>
+<span class="pagenum"><a name="page196" id="page196"></a>[pg 196]</span>
+
+
+<h5>CHEESE SAUCE</h5>
+
+<div class="poem">  <div class="stanza">
+<p>One cup of medium cream sauce.</p>
+<p>Four tablespoons of grated cheese,</p>
+<p>One teaspoon of salt,</p>
+<p>One-half teaspoon of paprika,</p>
+<p>One-quarter teaspoon of mustard.</p>
+  </div>  </div>
+
+<p>Blend well until the cheese is melted.</p>
+
+
+<h5>MUSTARD SAUCE</h5>
+
+<div class="poem">  <div class="stanza">
+<p>One-half cup of medium cream sauce,</p>
+<p>Two tablespoons of white wine vinegar,</p>
+<p>Yolk of one egg,</p>
+<p>One teaspoon of mustard,</p>
+<p>One teaspoon of salt,</p>
+<p>One-half teaspoon of paprika.</p>
+  </div>  </div>
+
+<p>Beat thoroughly to mix and then heat to the boiling point.</p>
+
+<p>In no other part of cookery does the skill of the cook show
+to advantage as in the way in which the various sauces are
+prepared and served. To make a perfect sauce is an art in
+cooking. Many plain foods, as well as the use of leftovers,
+may, by the addition of a good sauce, be turned into palatable and attractive dishes.</p>
+
+<p>Three or four cupfuls of cream sauce may be made at one
+time and then poured into a bowl and covered with a damp
+napkin, and placed in the icebox until needed. The sauce will
+keep in a cool place for three or four days and will relieve the
+necessity of making a sauce every day.</p>
+
+<p>To use, measure three-quarters of a cupful of sauce and
+add one-quarter cupful of hot water. Place in a double boiler
+to heat, stirring frequently to blend. It is then ready to use.
+Always use a double boiler in the preparation of sauces made
+from this cream sauce. This will prevent scorching.</p>
+<span class="pagenum"><a name="page197" id="page197"></a>[pg 197]</span>
+
+
+<h5>CUCUMBER SAUCE</h5>
+
+<div class="poem">  <div class="stanza">
+<p>One cup of thick cream sauce,</p>
+<p>One small cucumber, pared and grated,</p>
+<p>One and one-half teaspoons of salt,</p>
+<p>One teaspoon of paprika.</p>
+  </div>  </div>
+
+<p>Heat to the boiling point and then cook for five minutes.</p>
+
+
+<h5>OYSTER SAUCE</h5>
+
+<div class="poem">  <div class="stanza">
+<p>One cup of thick cream sauce,</p>
+<p>Eight medium-sized oysters, chopped fine,</p>
+<p>One teaspoon of finely minced parsley,</p>
+<p>One teaspoon of salt,</p>
+<p>One teaspoonful of white pepper.</p>
+  </div>  </div>
+
+<p>Blend well and then heat to the boiling point, and cook for five minutes.</p>
+
+
+<h5>MUSHROOM SAUCE</h5>
+
+<p>Place one and one-half cups of milk in a saucepan and
+add four tablespoons of flour. Stir until dissolved and then
+bring to a boil. Cook for five minutes and then add</p>
+
+<div class="poem">  <div class="stanza">
+<p>One cup of diced and parboiled mushrooms,</p>
+<p>One well-beaten egg,</p>
+<p>One teaspoon of salt,</p>
+<p>One teaspoon of paprika,</p>
+<p>Three tablespoons of finely chopped parsley.</p>
+  </div>  </div>
+
+<p>Beat to mix and then cook for two minutes and use.</p>
+
+
+<h5>PARSLEY SAUCE</h5>
+
+<div class="poem">  <div class="stanza">
+<p>One and one-half cups of cream sauce,</p>
+<p>One-half cup of finely chopped parsley,</p>
+<p>Three tablespoons of butter,</p>
+<p>Two teaspoons of salt,</p>
+<p>One teaspoon of white pepper.</p>
+  </div>  </div>
+
+<p>Beat to mix.</p>
+<span class="pagenum"><a name="page198" id="page198"></a>[pg 198]</span>
+
+
+<h5>CREOLE SAUCE</h5>
+
+<div class="poem">  <div class="stanza">
+<p>One cup of stewed tomatoes,</p>
+<p>Three onions,</p>
+<p>One green pepper, chopped fine.</p>
+  </div>  </div>
+
+<p>Place in a saucepan and cook slowly until the onion and
+pepper are soft. Rub through a fine sieve and then add</p>
+
+<div class="poem">  <div class="stanza">
+<p>Two tablespoons of cornstarch dissolved in</p>
+<p>One-half cup of water,</p>
+<p>One teaspoon of salt,</p>
+<p>One teaspoon of paprika,</p>
+<p>One-fourth teaspoon of mustard.</p>
+  </div>  </div>
+
+<p>Bring to a boil and cook slowly for ten minutes and then serve.</p>
+
+
+<h5>TARTARE SAUCE</h5>
+
+<div class="poem">  <div class="stanza">
+<p>One-half cup of mayonnaise dressing,</p>
+<p>One onion grated,</p>
+<p>Five tablespoons of finely chopped parsley,</p>
+<p>One sour pickle, chopped fine,</p>
+<p>One teaspoon of salt,</p>
+<p>One-half teaspoon of mustard,</p>
+<p>One-half teaspoon of paprika.</p>
+  </div>  </div>
+
+<p>Mix thoroughly and then serve very cold.</p>
+
+
+<h5>HERB SAUCE</h5>
+
+<p>Make one and one-half cups of cream sauce and then add</p>
+
+<div class="poem">  <div class="stanza">
+<p>One cup of finely chopped parsley,</p>
+<p>One tablespoon of grated onion,</p>
+<p>One-half green pepper, minced fine,</p>
+<p>One and one-half teaspoons of salt,</p>
+<p>One-half teaspoon of pepper.</p>
+  </div>  </div>
+
+<p>Simmer slowly for ten minutes.</p>
+<span class="pagenum"><a name="page199" id="page199"></a>[pg 199]</span>
+
+
+<h5>MINT SAUCE</h5>
+
+<p>Shred a bunch of mint fine, and then place in a saucepan and add</p>
+
+<div class="poem">  <div class="stanza">
+<p>Three-quarters cup of water,</p>
+<p>One-quarter cup of sugar.</p>
+  </div>  </div>
+
+<p>Bring to a boil and cook slowly for ten minutes. Add one-half
+cupful of white wine vinegar and remove from the fire.
+Let stand for one-half hour and then strain. Leftover portions
+may be bottled and the bottles stored in a cool place for future use.</p>
+
+
+<h5>ENGLISH MUSTARD SAUCE</h5>
+
+<p>Place in a soup plate</p>
+
+<div class="poem">  <div class="stanza">
+<p>One teaspoon of mustard,</p>
+<p>One teaspoon of sugar,</p>
+<p>One-half teaspoon of salt,</p>
+<p>One-half teaspoon of paprika,</p>
+<p>Two tablespoons of salad oil.</p>
+  </div>  </div>
+
+<p>Work to a smooth paste, and then slowly beat in three
+tablespoons of cream and one teaspoon of lemon juice. Beat
+until thick and then serve.</p>
+
+
+<h5>HOLLANDAISE SAUCE</h5>
+
+<div class="poem">  <div class="stanza">
+<p>Four tablespoons of salad oil,</p>
+<p>Two tablespoons of vinegar,</p>
+<p>One tablespoon of water,</p>
+<p>One teaspoon of salt,</p>
+<p>One-half teaspoon of paprika.</p>
+  </div>  </div>
+
+<p>Heat in a double boiler to the scalding point and then drop
+in the yolk of an egg. Stir until thick. Use at once. If it should
+curdle, add one tablespoonful of boiling water and stir constantly until thick.</p>
+<span class="pagenum"><a name="page200" id="page200"></a>[pg 200]</span>
+
+
+<h5>RAVIGOTTE SAUCE</h5>
+
+<p>Chop very fine sufficient parsley. To measure</p>
+
+<div class="poem">  <div class="stanza">
+<p>One-half cup,</p>
+<p>One large green pepper,</p>
+<p>One onion,</p>
+<p>One leek.</p>
+  </div>  </div>
+
+<p>Place in a bowl and add</p>
+
+<div class="poem">  <div class="stanza">
+<p>One cup of mayonnaise,</p>
+<p>One teaspoon of salt,</p>
+<p>One teaspoon of paprika,</p>
+<p>One-half teaspoon of mustard,</p>
+<p>Two teaspoons of lemon juice.</p>
+  </div>  </div>
+
+<p>Blend well to thoroughly mix.</p>
+
+
+<h5>BROILED CHICKEN, BACON GARNISH</h5>
+
+<p>Select a plump broiler and then singe. Then split down
+the back and draw. Wash well. Remove the breast bone.
+Place in a frying pan, the split side down, and add one cup
+of water. Cover closely and then steam for ten minutes. Now
+rub well with shortening. Dust very lightly with flour. Broil
+for twenty minutes, turning every four minutes; lift to a hot
+platter, brush with melted butter and garnish with bacon.</p>
+
+
+<h5>EMINCE OF GIBLETS</h5>
+
+<p>Cook the giblets and neck, then cool. Mince fine and add
+two hard-boiled eggs and one and one-half cups of cream sauce, and</p>
+
+<div class="poem">  <div class="stanza">
+<p>Two tablespoons finely minced parsley,</p>
+<p>One and one-half teaspoons of salt,</p>
+<p>One teaspoon of paprika.</p>
+  </div>  </div>
+
+<p>Heat to boiling point and then simmer slowly for ten minutes.</p>
+<span class="pagenum"><a name="page201" id="page201"></a>[pg 201]</span>
+
+
+<h5>CHICKEN POT ROAST, CEDAR HOLLOW STYLE</h5>
+
+<p>Select a fat stewing chicken and then singe and draw.
+Wash and wipe with a clean cloth. Place in a fireless cooker or
+cook until tender. Now rub with shortening and dust with
+flour and brown in hot fat in a deep saucepan. Turn the
+chicken frequently so that it can be browned on all sides.
+When the chicken is nicely browned, add</p>
+
+<div class="poem">  <div class="stanza">
+<p>Four tablespoons of flour,</p>
+<p>Three cups of chicken stock,</p>
+<p>One-half cup of grated carrot,</p>
+<p>Two green peppers chopped fine,</p>
+<p>One-half cup of finely minced onions.</p>
+  </div>  </div>
+
+<p>Simmer slowly for one-half hour. Season and serve.</p>
+
+
+<h5>CHICKEN AND RICE CURRY</h5>
+
+<p>Wash one-half cupful of rice in plenty of warm water and
+then drain. Rinse again and then place in a saucepan and add
+two and one-half cups of boiling water. Cook gently until the
+grains are soft and the water absorbed. Now place</p>
+
+<div class="poem">  <div class="stanza">
+<p>One teaspoon of bacon or chicken fat,</p>
+<p>Three tablespoons of flour</p>
+  </div>  </div>
+
+<p>in an iron frying pan and brown carefully until a dark brown, then add</p>
+
+<div class="poem">  <div class="stanza">
+<p>One and one-half cups of chicken stock,</p>
+<p>Two large onions, chopped very fine,</p>
+<p>Two tablespoons of catsup,</p>
+<p>One tablespoon of Worcestershire sauce,</p>
+<p>Three-quarters teaspoon of curry powder,</p>
+<p>One teaspoon of salt.</p>
+  </div>  </div>
+
+<p>Cook gently to the boiling point and then add one cupful
+of shredded chicken meat and the prepared rice. Heat slowly
+until very hot and then turn on a hot platter and garnish with
+finely shredded parsley, then serve.</p>
+<span class="pagenum"><a name="page202" id="page202"></a>[pg 202]</span>
+
+
+<h5>HOW TO PREPARE CHICKEN FOR CHICKEN SALAD OR COLD CUTS</h5>
+
+<p>Singe and draw the chicken and then cut as for fricasseeing.
+Now place the back of the carcass, giblets and the thighs and legs
+in a saucepan and cover with cold water. Bring to a boil and
+then turn into a colander and place under cold running water.
+Then drop into a saucepan containing boiling water and cook
+for ten minutes. Blanch in the colander under cold running
+water. Repeat this three times and then add the balance of
+the chicken and cook slowly until tender. Cool in the liquid.
+Pick the meat from the neck and back of the carcass and mince
+the giblets fine. Put the skin through the food chopper. Use this for chicken loaf.</p>
+
+
+<h5>CHICKEN LOAF</h5>
+
+<p>Use two cups of mince prepared from the skin, giblets and meat from the carcass.</p>
+
+<div class="poem">  <div class="stanza">
+<p>One and one-half cups of cold cooked oatmeal,</p>
+<p>One onion, grated,</p>
+<p>One-half teaspoon of powdered thyme,</p>
+<p>One-half teaspoon mustard,</p>
+<p>Three teaspoons of salt,</p>
+<p>One and one-half teaspoons of paprika,</p>
+<p>Two green peppers chopped fine,</p>
+<p>Four tablespoons of chicken fat,</p>
+<p>One egg,</p>
+<p>One-half cup of chicken stock.</p>
+  </div>  </div>
+
+<p>Mix thoroughly and then pour into a well-greased and
+floured loaf-shaped pan. Set this pan in a larger one containing
+hot water. Bake in a moderate oven for one and one-quarter
+hours. Serve hot with a cream, tomato or brown
+sauce, or serve cold with a garnish of asparagus and with Hollandaise,
+mayonnaise or cream horseradish sauce.</p>
+<span class="pagenum"><a name="page203" id="page203"></a>[pg 203]</span>
+
+
+<h5>ROAST CHICKEN</h5>
+
+<p>Prepare the chicken. Fill with</p>
+
+<div class="poem">  <div class="stanza">
+<p>Two stalks of celery,</p>
+<p>Two onions,</p>
+<p>One cupful of bread crumbs,</p>
+<p>One fagot of potherbs,</p>
+<p>Two tablespoons of butter, or shortening,</p>
+<p>One egg.</p>
+  </div>  </div>
+
+<p>Put the celery, onions and potherbs through the food
+chopper. Mix bread crumbs, butter and beaten egg. Fill
+into the chicken and then sew the opening. Shape and roast in
+a moderate oven for twenty minutes to the pound. Baste every
+ten minutes the first half hour, then every twenty minutes until
+the chicken is cooked.</p>
+
+
+<h5>ENCHILDAS</h5>
+
+<p>Place</p>
+
+<div class="poem">  <div class="stanza">
+<p>One cup of flour,</p>
+<p>One-quarter cup of cornflour,</p>
+<p>One teaspoon of salt,</p>
+<p>One tablespoon of shortening,</p>
+  </div>  </div>
+
+<p>in a mixing bowl. Sift to mix and then add sufficient water to
+make a dough. Break the dough into pieces the size of a large
+walnut, and then roll out very thin. You may bake the tortillas
+on the iron griddle on the top of the stove or fry them
+in a pan, using a little shortening. Keep on a clean towel until
+all are fried. Now place two ounces of grated cheese in a bowl
+and add two onions that have been cooked until tender in two
+tablespoons of shortening and</p>
+
+<div class="poem">  <div class="stanza">
+<p>One-half cup of finely chopped cold meat, preferably chicken,</p>
+<p>Two tablespoons of chili sauce.</p>
+  </div>  </div>
+
+<p>Mix to blend and then spread the tortillas with this mixture.
+Roll or fold and then pour over them more hot chili sauce.</p>
+<span class="pagenum"><a name="page204" id="page204"></a>[pg 204]</span>
+
+
+<h5>CHICKEN GUMBO OKRA</h5>
+
+<p>Clean and cut the chicken for stewing. Brown quickly in
+hot fat. Lift to a deep saucepan and add</p>
+
+<div class="poem">  <div class="stanza">
+<p>Two quarts of water,</p>
+<p>Four onions,</p>
+<p>One bay leaf,</p>
+<p>Two cloves.</p>
+  </div>  </div>
+
+<p>Cook until the chicken is tender. Now thicken the liquid
+slightly with cornstarch. Season with</p>
+
+<div class="poem">  <div class="stanza">
+<p>Red pepper and salt,</p>
+<p>Two tablespoons of fine chopped parsley,</p>
+<p>One-half teaspoon of thyme,</p>
+<p>One tablespoon of gumbo or file,</p>
+<p>Two cups of cooked okra.</p>
+  </div>  </div>
+
+<p>Send to the table at once and serve with plenty of boiled rice.</p>
+
+<p><span class="sc">Note</span>.&mdash;Gumbo, or file, is a powder made and sold in Louisiana.
+It is composed of young sassafras leaves. File can be
+purchased in fancy grocery stores.</p>
+
+
+<h5>CHICKEN MOUSSE</h5>
+
+<p>Put sufficient boiled cold chicken through a food chopper
+to measure two cups, using the fine knife. Place in a bowl and add</p>
+
+<div class="poem">  <div class="stanza">
+<p>Two teaspoons of grated onion,</p>
+<p>One-half teaspoon of paprika,</p>
+<p>One teaspoon salt.</p>
+  </div>  </div>
+
+<p>Mix well and then soak one and one-half level tablespoons
+of gelatine in four tablespoons of cold water for twenty minutes,
+then add one-half cup of boiling chicken stock. Simmer
+slowly for five minutes and then strain into the prepared
+chicken meat. Stir until it is cool, and then fold in one cup
+of whipped cream. Pour into small custard cups that have been
+rinsed with cold water. Set in a cold place for six hours to
+mould. Unmould in a nest of crisp lettuce leaves.</p>
+<span class="pagenum"><a name="page205" id="page205"></a>[pg 205]</span>
+
+
+
+
+<h4>POULTRY</h4>
+
+
+<p>To roast young chickens and guineas: singe, draw and prepare
+the fowl; now rub the entire bird well with plenty of shortening.
+Dust very lightly with flour, place in pan in hot oven
+for fifteen minutes; now turn the fowl breast down in the pan
+and reduce the heat of the oven to moderate. Baste every
+ten minutes with following mixture:</p>
+
+<div class="poem">  <div class="stanza">
+<p>One pint boiling water,</p>
+<p>Two tablespoons butter.</p>
+  </div>  </div>
+
+<p>When fowl is tender turn on back to allow breast to brown,
+basting every five minutes. Placing the breast of the chicken
+down in the pan throws the bony structure of the carcass to
+the intense heat of the oven. The constant basting causes the
+moisture to permeate the dry white meat, making it juicy and tender.</p>
+
+<p>If you desire, lay a few strips of bacon over the breast
+when browning it, just before you remove it from oven. It will improve the flavor.</p>
+
+
+<h5>CHICKEN SALAD SANDWICHES</h5>
+
+<p>Cut the meat from a three-and-one-half-pound cold boiled
+fowl and then put through the food chopper, using the coarsest
+knife. Place in a bowl, adding one medium-sized head of lettuce, shredded fine. Place</p>
+
+<div class="poem">  <div class="stanza">
+<p>One small onion, grated,</p>
+<p>One green pepper, minced fine,</p>
+<p>One and one-half cups of mayonnaise or salad dressing,</p>
+<p>Two and one-half teaspoons of salt,</p>
+<p>One teaspoon of paprika.</p>
+  </div>  </div>
+
+<p>Mix and then fill into quart fruit jars. This amount will
+make from forty to fifty sandwiches.</p>
+<span class="pagenum"><a name="page206" id="page206"></a>[pg 206]</span>
+
+
+<h5>BAKED SQUAB</h5>
+
+<p>Split the squab down the back with a sharp knife and then
+clean thoroughly. Wash well and wipe dry. Place in cool place until needed.</p>
+
+<p>Mince the giblets fine and then parboil. Now soak stale
+bread until soft. Squeeze dry and measure three-quarters of a
+cupful. Place in frying pan and add</p>
+
+<div class="poem">  <div class="stanza">
+<p>One-quarter cup of finely minced celery leaves,</p>
+<p>Minced giblets,</p>
+<p>One onion, minced fine,</p>
+<p>One teaspoon of salt,</p>
+<p>One teaspoon of poultry seasoning,</p>
+<p>Four tablespoons of shortening.</p>
+  </div>  </div>
+
+<p>Cook gently until onions are soft and then cool. Fill into
+squab and then sew up with darning needle and stout string.
+Rub with shortening and dust with cornflour. Place in a hot
+oven and bake, basting with boiling water.</p>
+
+<p>When the back is well browned reduce the heat and turn
+the bird on its back and let brown slowly, allowing fifty-five
+minutes for cooking the squab. Filling may be placed in chicken or guinea if desired.</p>
+
+
+<h5>TENNESSEE TURKEY HASH</h5>
+
+<p>Cut sufficient turkey in one-half inch blocks to measure two cupfuls. Now add</p>
+
+<div class="poem">  <div class="stanza">
+<p>One cup of diced celery,</p>
+<p>One onion, minced fine,</p>
+<p>One tablespoon of butter,</p>
+<p>One tablespoon of cornstarch.</p>
+  </div>  </div>
+
+<p>Mix thoroughly, then add</p>
+
+<div class="poem">  <div class="stanza">
+<p>One-half cup of boiling water.</p>
+  </div>  </div>
+
+<p>Cook slowly until the meat is very tender, then serve garnished
+with finely chopped parsley and hot cornmeal waffles.</p>
+<span class="pagenum"><a name="page207" id="page207"></a>[pg 207]</span>
+
+
+<h5>FILLET OF CHICKEN, POINDEXTER</h5>
+
+<p>Singe, draw and then wash thoroughly a large stewing
+chicken and then cook until tender. Let cool. Now cut the
+wings and take out the bones, breaking as little as possible.
+Cut the breast into slices a little larger than an oyster and
+remove the legs and thighs. Remove the bones and then cut
+the meat into neat filets. If the meat breaks apart, press
+firmly together and then season, roll in flour and dip in beaten
+egg; then roll in fine bread crumbs. Press firmly. Fry until
+golden brown in hot fat. This may be prepared early in the
+day and then set in the oven to heat.</p>
+
+
+<h5>CHICKEN TAMALES</h5>
+
+<p>Soak the corn husks in cold water for two hours. Place in a saucepan</p>
+
+<div class="poem">  <div class="stanza">
+<p>Two cups of chicken stock,</p>
+<p>One teaspoon of salt,</p>
+<p>Three-quarters cup of cornmeal.</p>
+  </div>  </div>
+
+<p>Cook until thick mush, cool and then place in a bowl</p>
+
+<div class="poem">  <div class="stanza">
+<p>Three-quarters cup of finely chopped chicken meat,</p>
+<p>One onion, chopped fine,</p>
+<p>Two green peppers, chopped fine,</p>
+<p>Six olives, chopped fine,</p>
+<p>Two dozen seeded raisins.</p>
+  </div>  </div>
+
+<p>Mix thoroughly and then drain the corn husks. Spread
+a layer of the corn mush on one part, place a tablespoon of
+the chicken filling in place and then cover with more corn mush,
+forming a roll a little larger than a sausage. Tie securely in
+corn husk and place in a steamer or a double boiler and cook
+for one and one-quarter hours. Other meat may be used to
+replace the chicken and water may be used in place of the
+chicken stock to make the mush.</p>
+<span class="pagenum"><a name="page208" id="page208"></a>[pg 208]</span>
+
+
+
+
+<h4>HONEY RECIPES</h4>
+
+
+<h5>CANDIED SWEET POTATOES WITH HONEY</h5>
+
+<p>Place in an iron frying pan</p>
+
+<div class="poem">  <div class="stanza">
+<p>Three-quarters cup of honey,</p>
+<p>Two tablespoons of shortening,</p>
+<p>One-quarter teaspoon of mace,</p>
+<p>One-quarter teaspoon of cinnamon.</p>
+  </div>  </div>
+
+<p>Bring to a boil and cook until it becomes thick, then add
+six boiled sweet potatoes. Turn them frequently in syrup,
+adding four tablespoons of water to prevent burning. Cook
+slowly for twenty minutes.</p>
+
+<p><span class="sc">Note</span>.&mdash;Have the potatoes boiled and then peeled, and ready
+waiting before putting the honey in the pan.</p>
+
+
+<h5>HONEY RICE PUDDING</h5>
+
+<p>Wash one-half cup of rice thoroughly and then cook until
+tender and the water absorbed in two and one-half cups of
+water. Turn into a baking dish and add</p>
+
+<div class="poem">  <div class="stanza">
+<p>One cup of honey,</p>
+<p>Three cups of milk,</p>
+<p>One well-beaten egg,</p>
+<p>One-half teaspoon of nutmeg.</p>
+  </div>  </div>
+
+<p>Stir to thoroughly mix and then bake in a slow oven for thirty minutes.</p>
+
+
+<h5>HONEY ICING</h5>
+
+<p>Boil one cup of honey until it forms a soft ball when tried in
+cold water. Then pour in a fine stream upon the stiffly beaten
+white of one egg. Beat until the mixture thickens and then spread on the cake.</p>
+<span class="pagenum"><a name="page209" id="page209"></a>[pg 209]</span>
+
+
+<h5>NUT HONEY CAKE</h5>
+
+<p>Place in a mixing bowl</p>
+
+<div class="poem">  <div class="stanza">
+<p>One cup of honey,</p>
+<p>One cup of brown sugar,</p>
+<p>Yolks of two eggs,</p>
+<p>Nine tablespoons of shortening.</p>
+  </div>  </div>
+
+<p>Cream together and then add</p>
+
+<div class="poem">  <div class="stanza">
+<p>Three-quarters cup of sour milk,</p>
+<p>One and one-half teaspoons of baking soda.</p>
+  </div>  </div>
+
+<p>Dissolve the baking soda in the sour milk, then add</p>
+
+<div class="poem">  <div class="stanza">
+<p>Four cups of flour,</p>
+<p>Two teaspoons of cinnamon,</p>
+<p>One-half teaspoon of allspice,</p>
+<p>One-half teaspoon of cloves,</p>
+<p>One-half teaspoon of nutmeg,</p>
+<p>One cup of finely chopped raisins,</p>
+<p>One cup of finely chopped nuts,</p>
+<p>One tablespoon of baking powder.</p>
+  </div>  </div>
+
+<p>Mix thoroughly and then cut and fold in the stiffly beaten
+whites of two eggs. Pour into well-greased and floured pan
+and bake in a moderate oven for forty minutes. Ice with butter cream icing.</p>
+
+
+<h5>HONEY CUSTARD</h5>
+
+<p>Place two cups of milk in a mixing bowl and add</p>
+
+<div class="poem">  <div class="stanza">
+<p>Three-quarters cup of honey,</p>
+<p>One-quarter teaspoon of nutmeg,</p>
+<p>Two eggs.</p>
+  </div>  </div>
+
+<p>Beat to thoroughly mix and then pour into custard cups.
+Place cups in a baking pan containing water and bake in a
+slow oven until firm in center.</p>
+<span class="pagenum"><a name="page210" id="page210"></a>[pg 210]</span>
+
+
+<h5>HONEY RAISIN TAPIOCA</h5>
+
+<p>Wash one cup of tapioca well and then place in a saucepan and add</p>
+
+<div class="poem">  <div class="stanza">
+<p>One cup of honey,</p>
+<p>Four cups of water.</p>
+  </div>  </div>
+
+<p>Bring to a boil and cook slowly until clear and the tapioca is soft, then add</p>
+
+<div class="poem">  <div class="stanza">
+<p>One-half package of seeded raisins,</p>
+<p>Yolk of one egg.</p>
+  </div>  </div>
+
+<p>Stir to thoroughly blend and then cook fifteen minutes.
+Serve with fruit whip made of</p>
+
+<div class="poem">  <div class="stanza">
+<p>One-half glass of jelly,</p>
+<p>White of one egg.</p>
+  </div>  </div>
+
+<p>Beat until the mixture holds its shape.</p>
+
+
+<h5>HONEY COOKIES</h5>
+
+<p>Place in a mixing bowl</p>
+
+<div class="poem">  <div class="stanza">
+<p>Three-quarters cup of brown sugar,</p>
+<p>Three-quarters cup of honey,</p>
+<p>One egg,</p>
+<p>Seven tablespoons of shortening.</p>
+  </div>  </div>
+
+<p>Beat to blend and then add</p>
+
+<div class="poem">  <div class="stanza">
+<p>Three and three-quarter cups of flour,</p>
+<p>One-half cup of seeded raisins,</p>
+<p>One-half cup of finely chopped nuts,</p>
+<p>One teaspoon of baking powder,</p>
+<p>One teaspoon of mace.</p>
+  </div>  </div>
+
+<p>Roll and cut and then bake in a moderate oven for ten minutes.</p>
+<span class="pagenum"><a name="page211" id="page211"></a>[pg 211]</span>
+
+
+<h5>HONEY CAKES</h5>
+
+<div class="poem">  <div class="stanza">
+<p>One cup of honey,</p>
+<p>One-half cup of brown sugar,</p>
+<p>One-half cup of shortening.</p>
+  </div>  </div>
+
+<p>Cream well and then add</p>
+
+<div class="poem">  <div class="stanza">
+<p>Yolks of three eggs,</p>
+<p>Four cups of sifted flour,</p>
+<p>One teaspoon of cinnamon,</p>
+<p>One-half teaspoon of nutmeg,</p>
+<p>One-half teaspoon of salt,</p>
+<p>One and one-half teaspoons of baking soda, dissolved in,</p>
+<p>One cup of sour milk.</p>
+  </div>  </div>
+
+<p>Beat to thoroughly mix and then cut and fold in the stiffly
+beaten whites of three eggs. Pour into a well-greased and
+floured baking pan, about one inch deep. Bake in a moderate
+oven and cool. Cover with honey icing.</p>
+
+
+<h5>MALVERN CREAM</h5>
+
+<p>Place in a saucepan</p>
+
+<div class="poem">  <div class="stanza">
+<p>Three-quarters cup of honey,</p>
+<p>Two cups of milk,</p>
+<p>Six level tablespoons of cornstarch.</p>
+  </div>  </div>
+
+<p>Dissolve the starch in cold milk and honey and then place
+on the stove and bring to a boil. Cook for five minutes. Now add</p>
+
+<div class="poem">  <div class="stanza">
+<p>One teaspoon of vanilla,</p>
+<p>One-quarter teaspoon of nutmeg.</p>
+  </div>  </div>
+
+<p>Beat to thoroughly mix and then rinse custard cups in
+cold water. Pour in the pudding and set aside to mould. When
+ready to serve unmould and serve with crushed fruit.</p>
+<span class="pagenum"><a name="page212" id="page212"></a>[pg 212]</span>
+
+
+<h5>HONEY APPLE PUDDING</h5>
+
+<div class="poem">  <div class="stanza">
+<p>Two cups of stewed apples,</p>
+<p>One cup of honey,</p>
+<p>One-half cup of brown sugar,</p>
+<p>Four tablespoons of shortening,</p>
+<p>Two cups of fine bread crumbs,</p>
+<p>One and one-half cups of flour,</p>
+<p>Two level tablespoons of baking powder,</p>
+<p>Two teaspoons of cinnamon,</p>
+<p>One-half teaspoon of cloves.</p>
+  </div>  </div>
+
+<p>Beat to mix and then put into a baking dish and bake in
+a slow oven for thirty-five minutes. Serve with a thin apple
+sauce, sweetened with honey.</p>
+
+
+<h5>HONEY AND RASPBERRY ADE</h5>
+
+<p>Place three baskets of well-washed raspberries in a saucepan and add</p>
+
+<div class="poem">  <div class="stanza">
+<p>One quart of water,</p>
+<p>One and one-half cups of honey,</p>
+<p>One-quarter teaspoon of nutmeg.</p>
+  </div>  </div>
+
+<p>Bring to a boil and cook slowly until the fruit is soft,
+mashing frequently with the potato masher. Cool and strain
+into punch bowl. Add a piece of ice and the juice of one orange or one lemon.</p>
+
+
+
+
+<h4>FATS</h4>
+
+
+<p>Fat is a heat-or fuel-producing food which is very valuable
+in cold weather for supplying the body with heat and energy.
+Often foods that are cooked in fat are termed indigestible; this
+means that the food is not utilized in the body and, owing to
+some digestive disturbances, it becomes part of the waste.
+Recent experiments tend to show that animal fats are assimilated
+fairly well; undoubtedly it is the misuse of fat that is
+<span class="pagenum"><a name="page213" id="page213"></a>[pg 213]</span>
+used for frying purposes that has given many fried foods their
+bad reputation. Every normal person requires a certain amount of fat.</p>
+
+<p>Make it a rule when serving fried food to have an acid food,
+either a vegetable or a garnish, accompany the dish.</p>
+
+<p>Here are just a few things to keep in mind when planning
+to serve fried foods: Use very small quantities of foods that are
+cooked in fat for people occupying sedentary positions, while
+those who are employed in active or laborious work may eat a
+larger proportion. Persons who are working at hard manual
+labor, out of doors, will be able to assimilate daily portions of
+fried food without any physical disturbances.</p>
+
+<p>For digestion's sake, learn to serve:</p>
+
+<div class="poem">  <div class="stanza">
+<p>Juice of lemon with fried fish,</p>
+<p>Apple sauce with pork or goose,</p>
+<p>Cranberry or currant jelly with poultry, lamb or mutton,</p>
+<p>Horseradish with beef.</p>
+  </div>  </div>
+
+<p>It is a curious thing that nature demands these combinations
+to equalize the fatty content of the meal. Save and clarify the
+various fats and utilize each particular kind, so that there need
+be no waste. Chop all bits of suet fine and place in a double
+boiler and then render. Chicken and pork fat may be rendered in this way.</p>
+
+<p>An excellent shortening that may be used to replace butter
+in cooking and baking may be made from chicken fat, of which
+there is usually three or more ounces in one fat bird. Remove
+the fat from the bird and place in cold salt water for one hour
+and then drain and cut into small pieces. Render in a double
+boiler. Pour into a jar and allow to harden. Now, when using
+this fat, use one-third less than the amount called for in the
+recipe. To make pastry, allow four tablespoonfuls of this
+chicken fat to each cup of flour. Chicken fat may be used to
+replace butter for seasoning vegetables and mashed potatoes.
+<span class="pagenum"><a name="page214" id="page214"></a>[pg 214]</span>
+This is a pure fat free from moisture and seasoning and will go farther than butter.</p>
+
+<p>Generally, in speaking of the term "drippings," it meant
+to include fats that cook out from the roast beef, pot roast,
+soups and corned beef. This fat is clarified and then used for
+saut&#233;ing. It cannot be used with good results for making pastry and cakes.</p>
+
+<p>To clarify fat: Put the fat in a saucepan and add one cupful
+of cold water to every pound of fat. Add</p>
+
+<div class="poem">  <div class="stanza">
+<p>One-fourth teaspoon of bicarbonate of soda,</p>
+<p>One-half teaspoon of salt</p>
+  </div>  </div>
+
+<p>Bring to a boil and then simmer slowly for ten minutes.
+Pour through a strainer lined with cheesecloth and allow to
+harden, then cut into pieces. Reheat and pour into jars. Bacon,
+sausage and ham fats may be blended with beef drippings for frying purposes.</p>
+
+<p>Mutton or lamb fat must be clarified and then blended with
+ham and bacon or sausage fat. Fat from bacon, ham and
+sausages may be used for flavoring vegetables in place of butter,
+for cooking omelets, potato cakes, mush and scrapple. It is a
+splendid seasoning to use for macaroni, baked beans with tomato
+sauce, dried beans and peas in soups and when cooking dried
+lima beans. There is really no need to allow a spoonful of
+these fats to be wasted. Fats that are not available for table
+use should be collected and made into soap.</p>
+
+<p>Do not be falsely economical in trying to do deep frying
+with these fats. They not only will not hold the temperature
+for successful frying without scorching, but they frequently
+soak into the food and make it unfit to eat.</p>
+
+<p>The late war has brought many good vegetable oils upon
+the market that are ideal for cooking purposes and are preferable
+to the animal fats for all cooking. They not only
+hold a high temperature without burning, but also they may be
+<span class="pagenum"><a name="page215" id="page215"></a>[pg 215]</span>
+used repeatedly if they are strained each time after using.
+Food cooked in vegetable oil does not absorb the fat and it is
+more digestible and really more economical.</p>
+
+
+
+
+<h4>FRYING</h4>
+
+
+<p>There are two methods of frying:</p>
+
+<p><i>First</i>.&mdash;Saut&#233;ing&mdash;cooking food in the pan with just sufficient
+fat to prevent scorching. This method is commonly used,
+but has nothing to really recommend it, as the food absorbs
+quantities of grease. This makes it difficult to digest.</p>
+
+<p><i>Second</i>.&mdash;Deep-fat frying&mdash;it is usual to dip the food to be
+fried in a mixture to coat it and then to roll it in fine bread
+crumbs and then cook in sufficient fat to cover. This forms an
+air-tight cover that prevents the grease from soaking through.
+A few essential utensils are necessary to produce successful results;
+first, a heavy kettle that will not tilt, and second, a
+frying basket, so that the food may be removed quickly when cooked.</p>
+
+<p>The correct temperature for deep-fat frying is 350 degrees
+Fahrenheit, for raw foods, such as crullers, fish, fritters, potatoes,
+etc. For cooked dishes and oysters, cheeseballs, etc., 370 degrees Fahrenheit.</p>
+
+<p>Do not attempt to cook large quantities at one time. This
+will cause a sudden drop in the temperature of the fat, allowing
+it to permeate the food which is cooking and thus give a greasy product.</p>
+
+<p>Now for a word of protection. Do not use too large a
+kettle. Keep a bucket of sand handy in the kitchen, and if for
+any reason the fat catches fire, throw sand on it; do not attempt
+to remove it from the stove; serious burns are apt to result. Just
+turn out the light and throw sand on the fire. Keep the fact in
+mind that water spreads the flames; if no sand is at hand, use salt or flour.</p>
+<span class="pagenum"><a name="page216" id="page216"></a>[pg 216]</span>
+
+
+<h5>MOCK CHERRY PIE</h5>
+
+<p>Pick over one and one-half cups of cranberries; then place in a saucepan and add</p>
+
+<div class="poem">  <div class="stanza">
+<p>Three-quarters cup of raisins,</p>
+<p>One cup of water.</p>
+  </div>  </div>
+
+<p>Cook slowly until the berries are soft, and then cool. Now place</p>
+
+<div class="poem">  <div class="stanza">
+<p>Three-quarters cup of sugar,</p>
+<p>One-half cup of flour.</p>
+  </div>  </div>
+
+<p>in a bowl and rub between the hands to mix. Add sugar and
+flour and stir until dissolved. Bring to a boil and cook for a
+few minutes. Cool. Bake between two crusts. This amount will make two pies.</p>
+
+
+<h5>CRANBERRY ROLL</h5>
+
+<p>Place in a bowl</p>
+
+<div class="poem">  <div class="stanza">
+<p>Two cups of sifted flour,</p>
+<p>One-half teaspoon of salt,</p>
+<p>Four teaspoons of baking powder,</p>
+<p>Six tablespoons of sugar.</p>
+  </div>  </div>
+
+<p>Sift to mix and then rub in four tablespoons of shortening
+and mix to a dough with two-thirds cup of water or milk.
+Work to a smooth dough and then roll out one-quarter inch
+thick. Spread with a thick cranberry conserve; roll as for
+jelly-roll, tucking the ends in securely. Place in a well-greased
+baking pan and bake in a moderate oven for ten minutes. Start basting with</p>
+
+<div class="poem">  <div class="stanza">
+<p>One-half cup of syrup,</p>
+<p>Four tablespoons of water.</p>
+  </div>  </div>
+
+<p>Serve the roll with cranberry sauce.</p>
+<span class="pagenum"><a name="page217" id="page217"></a>[pg 217]</span>
+
+
+<h5>STRAWBERRY CUSTARD TART</h5>
+
+<p>This old English sweet is delicious. Line a pie tin with
+plain pastry and then cover the bottom of the prepared tin
+with strawberries. Then place in a bowl</p>
+
+<div class="poem">  <div class="stanza">
+<p>One cup of milk, </p>
+<p>Two eggs, </p>
+<p>One-half cup of sugar.</p>
+  </div>  </div>
+
+<p>Beat with egg-beater to thoroughly mix and then pour over
+the berries. Dust the top lightly with nutmeg and bake in a
+slow oven until the custard is firm. Set aside to cool. Dot the
+top with strawberry preserves.</p>
+
+
+<h5>CRANBERRY CONSERVE</h5>
+
+<p>Look over carefully and remove all the bruised and spoiled
+berries from one quart of cranberries. Place in a saucepan and
+add one cup of water. Cook slowly until soft and then rub
+through a sieve. Return to the saucepan and add</p>
+
+<div class="poem">  <div class="stanza">
+<p>Two cups of sugar,</p>
+<p>One cup of seeded raisins.</p>
+  </div>  </div>
+
+<p>Bring to a boil and cook for ten minutes. Pour into a dish and set aside to cool.</p>
+
+
+<h5>CREAM PUFFS</h5>
+
+<p>Place one cup of water in a saucepan and add one-half cup
+of shortening. Bring to a boil and then add one and one-quarter
+cups of flour, stirring constantly. Cook until the mixture
+forms into a ball on the spoon, then lift into a bowl and
+now beat in three eggs, one at a time. Beat in each egg until
+well blended. Drop by the spoonful on well-greased baking
+sheet three inches apart. Bake for twenty minutes in a hot
+oven, then reduce the heat to moderate and bake for fifteen
+minutes longer. Do not open the oven door for ten minutes
+after putting the puffs in the oven.</p>
+<span class="pagenum"><a name="page218" id="page218"></a>[pg 218]</span>
+
+
+<h5>PEACH ROLL</h5>
+
+<p>Place in a mixing bowl</p>
+
+<div class="poem">  <div class="stanza">
+<p>Two cups of flour,</p>
+<p>One teaspoon of salt,</p>
+<p>Four teaspoons of baking powder,</p>
+<p>Three tablespoons of sugar.</p>
+  </div>  </div>
+
+<p>Sift to mix and then rub in five tablespoons of shortening,
+and mix to a dough with two-thirds of a cup of ice-cold water.
+Roll out on a well-floured pastry board one-quarter inch thick.
+Now cover with the prepared peaches and then sift over</p>
+
+<div class="poem">  <div class="stanza">
+<p>One-half cup of sugar,</p>
+<p>One-half teaspoon of cinnamon.</p>
+  </div>  </div>
+
+<p>Roll as for jelly roll, tucking the ends in securely. Place
+in a well-greased and floured pan and bake in a moderate oven
+for forty-five minutes. Baste every ten minutes with</p>
+
+<div class="poem">  <div class="stanza">
+<p>One-half cup of syrup,</p>
+<p>Five tablespoons of water,</p>
+<p>One-quarter teaspoon of nutmeg.</p>
+  </div>  </div>
+
+<p>Stir to thoroughly mix before basting the roll. Remove
+the roll to a large platter when baked and serve cold, with
+crushed and sweetened peaches in place of a sauce.</p>
+
+<p>To prepare the peaches for the roll select the fully ripe
+peaches and cut into thin slices; if they are clinging stones, cut into small pieces.</p>
+
+
+<h5>CHOCOLATE PIE</h5>
+
+<p>Place in a saucepan</p>
+
+<div class="poem">  <div class="stanza">
+<p>One and one-half cups of water,</p>
+<p>One-half cup of cocoa,</p>
+<p>One-half cup of cornstarch,</p>
+<p>One cup of sugar.</p>
+  </div>  </div>
+
+<p>Stir until the cornstarch is dissolved and then bring to a
+boil and cook for five minutes. Cool and then pour into pastry
+lined pie tin. Bake in a slow oven for thirty minutes.</p>
+<span class="pagenum"><a name="page219" id="page219"></a>[pg 219]</span>
+
+
+<h5>BUTTERSCOTCH PIE</h5>
+
+<p>Line a pie tin with plain pastry and then place in a saucepan</p>
+
+<div class="poem">  <div class="stanza">
+<p>Three tablespoons of butter,</p>
+<p>One cup of brown sugar.</p>
+  </div>  </div>
+
+<p>Heat slowly and cook for three minutes. Then place one
+and one-half cups of cold milk in a bowl and add four level
+tablespoons of cornstarch to the milk. Stir to dissolve the
+starch and add to the cooked sugar and stir constantly to thoroughly
+blend. Bring to a boil and cook for three minutes. Cool and add</p>
+
+<div class="poem">  <div class="stanza">
+<p>One well-beaten egg.</p>
+  </div>  </div>
+
+<p>Then pour into the prepared pie plate. Care must be
+taken not to let the sugar caramel.</p>
+
+
+<h5>ARTICHOKES</h5>
+
+<p>The artichoke is a plant closely resembling the thistle, and
+it is extensively cultivated for its flowering head. The head is
+gathered just before the flower expands. The eatable portion
+is the fleshy part of the calyx, the bottom or basin of the blossom
+and the true base of the leaves of the flower.</p>
+
+<p>The flesh of the artichokes correspond closely to that which
+the old world folks call the cheese of the thistle. On the Continent,
+in Europe, the artichoke is frequently served raw, as a
+salad, with either French or Parisian dressing. Under ordinary
+circumstances the fruit as prepared for market will keep several
+weeks. The canned artichoke, which was imported quite extensively
+before the war, consisted of the fronds and bottoms.
+It came in large quantities from both France and Italy.</p>
+
+<p>The artichoke buds are used exclusively for garnishing.</p>
+<span class="pagenum"><a name="page220" id="page220"></a>[pg 220]</span>
+
+
+<h5>THE JERUSALEM ARTICHOKE</h5>
+
+<p>This kind of artichoke is a tuber of the species of the sunflower;
+it resembles somewhat the Irish potato. It has a sweetish
+flavor and contains a large amount of natural water. This
+species of artichoke is more valuable than the common artichoke.</p>
+
+<p>The two principal types of the Jerusalem artichokes are</p>
+
+<div class="poem">  <div class="stanza">
+<p>First: Long with reddish skin,</p>
+<p>Second: Round, knobby and white in color.</p>
+  </div>  </div>
+
+<p>On the Continent they are frequently eaten raw, with just
+a plain seasoning of salt, pepper and vinegar; in fact, much
+as we eat the American radish. They are frequently made into soup.</p>
+
+<p>The word Jerusalem is a queer cross of dialect from the
+Italian word <i>girasole</i>, meaning sunflower.</p>
+
+
+<h5>TO COOK</h5>
+
+<p>Soak the fruit in a bowl of cold water for two hours; then
+shake about in the water freely to remove all traces of sand.
+Plunge into boiling water and cook until tender; then drain.
+Serve in choice of following methods:</p>
+
+
+<h5>ARTICHOKE HOLLANDAISE SAUCE</h5>
+
+<p>Prepare artichoke as given above. Cut into pieces; then
+cook until tender; drain and lift each portion on a thin slice
+of toasted bread. Cover with Hollandaise dressing.</p>
+<span class="pagenum"><a name="page221" id="page221"></a>[pg 221]</span>
+
+
+<h5>ARTICHOKE VINAIGRETTE</h5>
+
+<p>Cut one cold boiled artichoke into quarters; then place in
+deep bowl and cover with following dressing. Place in a bowl</p>
+
+<div class="poem">  <div class="stanza">
+<p>One teaspoon of sugar,</p>
+<p>One-half teaspoon of salt,</p>
+<p>One-half teaspoon of paprika,</p>
+<p>One-half teaspoon of mustard,</p>
+<p>Juice of one-half lemon or two tablespoons of vinegar,</p>
+<p>Five tablespoons of salad oil.</p>
+  </div>  </div>
+
+<p>Beat to thoroughly mix. Now add one tablespoon of grated
+onion and stir until well blended. Place artichoke in nest of
+lettuce; pour over dressing. Serve garnished with finely chopped pimento.</p>
+
+
+<h5>ARTICHOKE FRIED IN BATTER</h5>
+
+<p>Cook artichoke until tender; drain and cut into eighths;
+dip in the batter; fry until golden brown in hot fat. Serve with cheese sauce.</p>
+
+<p>Break in a bowl</p>
+
+<div class="poem">  <div class="stanza">
+<p>One egg,</p>
+<p>Two tablespoons of water,</p>
+  </div>  </div>
+
+<p>Beat to mix. Add</p>
+
+<div class="poem">  <div class="stanza">
+<p>Seven level tablespoons of flour,</p>
+<p>One-half teaspoon of salt,</p>
+<p>One-quarter teaspoon of pepper,</p>
+<p>One teaspoon of vinegar,</p>
+<p>One teaspoon of grated onion.</p>
+  </div>  </div>
+
+<p>Beat well to mix; now dip artichoke in flour; then shake
+to loosen excess flour. Now dip in batter; fry golden brown.</p>
+<span class="pagenum"><a name="page222" id="page222"></a>[pg 222]</span>
+
+
+
+
+<h4>ONIONS</h4>
+
+
+<h5>ONION AND POTATO MINCE</h5>
+
+<p>Pare and slice sufficient onions to measure one cupful. Parboil
+and then drain. Now place four tablespoons of fat in a
+frying pan and add the onions and one and a half cups of
+mashed potatoes. Turn constantly until well blended and then
+form into an omelet shape in a pan, and turn on a warm platter
+and serve with cream sauce.</p>
+
+
+<h5>ONIONS IN RAMEKINS</h5>
+
+<p>Peel and boil until tender one dozen medium-sized onions.
+Drain and then place in ramekins. Season and cover with
+cream sauce. Dust the top with a few breadcrumbs and then
+sprinkle with one teaspoon of grated cheese. Dust lightly with
+paprika and then bake for fifteen minutes in a moderate oven.</p>
+
+
+<h5>ONIONS FRIED IN BUTTER</h5>
+
+<p>Pare and cook one dozen medium-sized onions until tender,
+taking care that they do not break. Drain and then cool, and
+when ready to prepare dip in batter and then fry in hot fat,
+and serve with Hollandaise sauce. How to prepare the batter:</p>
+
+<p>Place in a bowl</p>
+
+<div class="poem">  <div class="stanza">
+<p>Six tablespoons of water,</p>
+<p>Eight tablespoons of flour,</p>
+<p>One-half teaspoon of salt.</p>
+  </div>  </div>
+
+<p>Beat to mix and then roll the onions in flour and then dip
+in a batter and fry until golden brown in hot fat.</p>
+<span class="pagenum"><a name="page223" id="page223"></a>[pg 223]</span>
+
+
+<h5>FRENCH FRIED ONIONS</h5>
+
+<p>Peel large onions and then cut into one-half-inch slices.
+Fry until golden brown in hot fat and serve as a garnish with
+omelets, fish, cold meat, etc.</p>
+
+
+<h5>BAKED ONIONS</h5>
+
+<p>Large or Spanish onions are best for this dish. Peel the
+onions and then boil until tender, and then take care that the
+onion does not become soft. Lift and then cool, and carefully
+remove the centres. Now prepare the following as a filling for
+four large or eight medium-sized onions.</p>
+
+<div class="poem">  <div class="stanza">
+<p>Four tablespoons of grated cheese,</p>
+<p>Six tablespoons of fine bread crumbs,</p>
+<p>One teaspoon of salt,</p>
+<p>One teaspoon of paprika,</p>
+<p>Two teaspoons of finely minced parsley,</p>
+<p>One egg.</p>
+  </div>  </div>
+
+<p>Mix thoroughly to blend and then fill the cavity of the
+onions, forming into a point or top one inch over the onion.
+Dust the onion lightly with flour and then place in a baking dish.
+Now baste onions with melted shortening and bake for twenty-five
+minutes in a moderate oven. Chop the onions which have
+been removed from the centres very fine and add to one cup of cream sauce with</p>
+
+<div class="poem">  <div class="stanza">
+<p>One and one-half teaspoons of salt,</p>
+<p>One-half teaspoon of white pepper,</p>
+<p>Three tablespoons of parsley,</p>
+<p>One well-beaten egg.</p>
+  </div>  </div>
+
+<p>Beat to mix thoroughly and then heat to the boiling point.
+Serve over the baked onions. This dish will replace meat for luncheon.</p>
+<span class="pagenum"><a name="page224" id="page224"></a>[pg 224]</span>
+
+
+<h5>SWISS ONION AND POTATO PANCAKES</h5>
+
+<p>Peel and put two Spanish onions through the food chopper,
+using a fine knife. Place in a bowl and then pare and grate four
+medium-sized potatoes into a bowl and add</p>
+
+<div class="poem">  <div class="stanza">
+<p>Three-quarters cup of milk,</p>
+<p>One egg,</p>
+<p>One tablespoon of syrup,</p>
+<p>One and one-half teaspoons of salt,</p>
+<p>One-half teaspoon of pepper,</p>
+<p>Seven-eighths cup of flour,</p>
+<p>Two level teaspoons of baking powder,</p>
+<p>Two level teaspoons of shortening.</p>
+  </div>  </div>
+
+<p>Beat to mix and then fry like pancakes. Serve with parsley butter.</p>
+
+
+<h5>ONION CUSTARD</h5>
+
+<p>Chop sufficient onions to measure one-half cup. Parboil
+and then drain. Now place in a bowl</p>
+
+<div class="poem">  <div class="stanza">
+<p>One and one-half cups of milk,</p>
+<p>Two eggs,</p>
+<p>One teaspoon of salt,</p>
+<p>One teaspoon of paprika,</p>
+<p>Two tablespoons of finely chopped parsley.</p>
+  </div>  </div>
+
+<p>Beat to mix and then grease the custard cups. Add one-half
+cup of fine breadcrumbs to the prepared onions. Mix well and
+then divide into six cups. Pour the prepared custard on the
+top. Place the cups in a baking pan, add one quart of water
+and then place in a moderate oven and bake until firm in the
+centre, usually about twenty-five minutes. The water in the
+baking pan prevents the custards from cooking too fast. Serve
+in the cups or let stand for five minutes before taking from the
+mould and putting on a slice of toast.</p>
+<span class="pagenum"><a name="page225" id="page225"></a>[pg 225]</span>
+
+
+<h5>PARSLEY BUTTER</h5>
+
+<div class="poem">  <div class="stanza">
+<p>Two tablespoons of butter,</p>
+<p>Three tablespoons of finely minced parsley,</p>
+<p>One teaspoon of lemon juice.</p>
+  </div>  </div>
+
+<p>Beat to a smooth paste and use. This dish will replace
+potatoes in the luncheon menu.</p>
+
+
+<h5>HAVANA BANANA PASTRY</h5>
+
+<div class="poem">  <div class="stanza">
+<p>Two cups of flour,</p>
+<p>One-half teaspoon of salt,</p>
+<p>Two teaspoons of baking powder,</p>
+<p>One tablespoon of sugar.</p>
+  </div>  </div>
+
+<p>Place in a mixing bowl and sift to thoroughly mix. Now
+rub into the prepared flour eight tablespoons of shortening and
+then mix to a dough with one-half cup of ice-cold water. Roll
+the pastry on a slightly floured pastry board one-fourth inch
+thick; cut in oblongs three inches wide and six inches long.
+Peel the banana and lay on the pastry; sprinkle with</p>
+
+<div class="poem">  <div class="stanza">
+<p>One teaspoon of brown sugar,</p>
+<p>Pinch of nutmeg,</p>
+<p>Pinch of cinnamon,</p>
+<p>One-half teaspoon of butter.</p>
+  </div>  </div>
+
+<p>Brush the edges of the pastry with cold water and press
+firmly together, inclosing the banana. Lay on a well-greased
+and floured baking sheet, placing the side which was fastened
+together down. Brush with beaten egg and bake in
+a moderate oven for eighteen minutes. Serve just as you would other pastries.</p>
+
+
+<h5>FRIED BANANAS</h5>
+
+<p>Peel the bananas and then cut into two; roll in flour and
+then dip in beaten egg and roll in fine crumbs. Fry until
+golden brown and serve with broiled steak or chops or chicken fricassee.</p>
+<span class="pagenum"><a name="page226" id="page226"></a>[pg 226]</span>
+
+
+<h5>BANANA CUSTARD PIE</h5>
+
+<p>Pare and then rub through a fine sieve sufficient bananas to
+measure one cup. Place in a mixing bowl and add</p>
+
+<div class="poem">  <div class="stanza">
+<p>One-half cup of sugar,</p>
+<p>Juice of one lemon,</p>
+<p>One-quarter teaspoon of grated rind of lemon.</p>
+  </div>  </div>
+
+<p>Stir to mix and then add slowly, beating to mix</p>
+
+<div class="poem">  <div class="stanza">
+<p>One cup of milk,</p>
+<p>Yolk of one egg,</p>
+<p>One whole egg,</p>
+<p>One-quarter teaspoon of nutmeg.</p>
+  </div>  </div>
+
+<p>Beat to mix and then pour in a pie plate lined with plain
+pastry. Bake in a slow oven for twenty-five minutes and then
+cool. Use the white of egg and one-half glass of jelly for fruit whip.</p>
+
+
+<h5>BANANA ICE CREAM</h5>
+
+<div class="poem">  <div class="stanza">
+<p>One and one-half cups of banana pulp,</p>
+<p>One cup of sugar,</p>
+<p>Juice of one lemon.</p>
+  </div>  </div>
+
+<p>Place in a mixing bowl and then cover and set aside. Now place</p>
+
+<div class="poem">  <div class="stanza">
+<p>Two and one-half cups of milk,</p>
+<p>Four tablespoons of cornstarch,</p>
+  </div>  </div>
+
+<p>in a saucepan and stir to dissolve the starch. Bring to a boil
+and cook for five minutes. Add the yolks of two eggs. Beat to
+thoroughly mix and add the banana mixture. Beat hard to
+blend. Now beat into the mixture the stiffly beaten whites of
+the two eggs. Freeze in the usual manner, using three parts
+ice to one part salt. This amount will make three pints of ice-cream.</p>
+<span class="pagenum"><a name="page227" id="page227"></a>[pg 227]</span>
+
+
+<h5>BANANA STUFFING FOR CHICKEN</h5>
+
+<p>Pare and rub through a sieve four bananas. Place in a bowl and add</p>
+
+<div class="poem">  <div class="stanza">
+<p>One-half grated onion,</p>
+<p>One green pepper, chopped fine,</p>
+<p>Three tablespoons of finely chopped parsley,</p>
+<p>Four slices of bacon chopped fine,</p>
+<p>One and one-quarter cups of bread crumbs,</p>
+<p>Pinch of thyme,</p>
+<p>One egg,</p>
+<p>One teaspoon of salt.</p>
+  </div>  </div>
+
+<p>Mix thoroughly and then fill into the chicken and roast in the usual manner.</p>
+
+
+<h5>BANANA FRITTERS</h5>
+
+<p>Place in a mixing bowl</p>
+
+<div class="poem">  <div class="stanza">
+<p>One cup of banana pulp,</p>
+<p>One-quarter cup of sugar,</p>
+<p>Yolks of two eggs,</p>
+<p>One tablespoon of shortening.</p>
+  </div>  </div>
+
+<p>Beat to mix and then add</p>
+
+<div class="poem">  <div class="stanza">
+<p>One and one-half cups of flour,</p>
+<p>One and one-half teaspoons of baking powder.</p>
+  </div>  </div>
+
+<p>Beat to mix and then cut and fold into the mixture whites
+of two eggs, beaten stiff. Fry in deep fat until golden brown
+and then serve with banana sauce.</p>
+
+
+<h5>BAKED BANANAS</h5>
+
+<p>Wash the bananas and remove just one strip from the top.
+Place in a baking pan and add one-half cup of water and bake
+in a moderate oven for one-half hour.</p>
+<span class="pagenum"><a name="page228" id="page228"></a>[pg 228]</span>
+
+
+<h5>BANANA MUFFINS</h5>
+
+<p>Rub a sufficient number of bananas through a sieve to measure
+one cup. Place in a mixing bowl and add</p>
+
+<div class="poem">  <div class="stanza">
+<p>One cup of brown sugar,</p>
+<p>Four tablespoons of shortening,</p>
+<p>Two cups of flour,</p>
+<p>Five teaspoons of baking powder,</p>
+<p>One cup of milk,</p>
+<p>One-half teaspoon of nutmeg.</p>
+  </div>  </div>
+
+<p>Beat to mix and then bake in well-greased and floured muffin
+pans in a moderate oven for twenty-five minutes. Ice the tops with water-icing.</p>
+
+
+<h5>RICE BANANAS AND POACHED EGGS</h5>
+
+<p>Cook one-fourth cup of rice in one and one-fourth cups of
+water until the rice is soft and the water absorbed. Place in a
+baking dish and cover one inch deep with sliced bananas. Place
+in the oven and bake for ten minutes. Now lay on one poached
+egg for each service. Garnish with a strip of bacon and serve with parsley sauce.</p>
+
+
+<h5>BANANA PANCAKES</h5>
+
+<p>Place in a mixing bowl</p>
+
+<div class="poem">  <div class="stanza">
+<p>One cup of crushed bananas,</p>
+<p>One cup of milk,</p>
+<p>One and one-half cups of flour,</p>
+<p>Two tablespoons of syrup,</p>
+<p>Two tablespoons of shortening,</p>
+<p>One egg,</p>
+<p>Two teaspoons of baking powder.</p>
+  </div>  </div>
+
+<p>Beat to mix and then bake in the usual manner on a well-greased
+smoking hot frying pan.</p>
+<span class="pagenum"><a name="page229" id="page229"></a>[pg 229]</span>
+
+
+<h5>BANANA SAUCE</h5>
+
+<div class="poem">  <div class="stanza">
+<p>One-half cup of crushed banana,</p>
+<p>One-half cup of sugar,</p>
+<p>One teaspoon of vanilla,</p>
+<p>Juice of one orange.</p>
+  </div>  </div>
+
+<p>Beat to mix and then serve with the fritters.</p>
+
+
+<h5>FISH</h5>
+
+<p>Fish are divided into two classes&mdash;those having backbones,
+which are called vertebrates; and those which have no backbones,
+and are called shellfish.</p>
+
+<p>The vertebrates are classified as fresh and salt-water fish,
+and they contain both white and dark meat. Fish is similar
+to meat in composition and structure and is classed among
+the protein or body-building foods; it may replace meat or its
+equivalent on the menu.</p>
+
+<p>The muscle consists of a bundle of fibers, bound together
+by a connective tissue; it is so tender that it requires much less
+time to cook than meat. Fish, as a rule, contains less fat than
+meat, and while there is considerable refuse, it will be found
+to be about equal to the bone in meat.</p>
+
+<p>The methods of cooking fish are: Broiling, boiling, baking,
+deep fat frying and saut&#233;ing.</p>
+
+
+<h5>TO BOIL FISH</h5>
+
+<p>Cleanse and prepare the fish. Tie in a piece of cheese-cloth
+and then plunge into a kettle of boiling court bouillon. Cook,
+allowing twenty minutes to the pound. Lift, drain well and then
+turn on a hot platter, laying a napkin under the fish to absorb
+the moisture. Serve with either cream, Hollandaise, egg or tomato
+sauce and garnish with slices of hard-boiled egg, beet and
+carrots cut in dice or capers, diced beets, slices of lemon.</p>
+<span class="pagenum"><a name="page230" id="page230"></a>[pg 230]</span>
+
+
+<h5>BAKED FISH</h5>
+
+<p>Cleanse and prepare the fish, leaving the head and tail on
+the body, but remove the eyes and fins. Now prepare a filling as follows:</p>
+
+<div class="poem">  <div class="stanza">
+<p>One cup of bread crumbs,</p>
+<p>Three tablespoons of shortening,</p>
+<p>One teaspoon of salt,</p>
+<p>One teaspoon of paprika,</p>
+<p>One small onion grated,</p>
+<p>One egg.</p>
+  </div>  </div>
+
+<p>Mix and then fill into the fish. Fasten the opening with a
+string or with toothpicks. Place in a baking dish and rub with
+plenty of shortening. Dust with flour and place in a hot oven
+to bake. Baste every fifteen minutes with boiling water. Allow
+eighteen minutes to the pound and twenty minutes for the fish
+to heat thoroughly and start baking.</p>
+
+
+<h5>COURT BOUILLON</h5>
+
+<p>Place five pints of water in a fish kettle and add</p>
+
+<div class="poem">  <div class="stanza">
+<p>One small onion, sliced,</p>
+<p>One clove,</p>
+<p>Three branches of parsley,</p>
+<p>One small red pepper,</p>
+<p>One-half bay leaf,</p>
+<p>One teaspoon of paprika,</p>
+<p>One teaspoon of celery salt,</p>
+<p>Two teaspoons of salt,</p>
+<p>One-half cup of vinegar,</p>
+<p>One fagot of soup herbs.</p>
+  </div>  </div>
+
+<p>Bring to a boil and cook the fish. Strain and set aside to cook fish in again.</p>
+<span class="pagenum"><a name="page231" id="page231"></a>[pg 231]</span>
+
+
+<h5>FISH SAUCE</h5>
+
+<p>Strain the liquid left in the pan after removing the fish and
+add sufficient boiling water to make one cup. Place in a saucepan and add</p>
+
+<div class="poem">  <div class="stanza">
+<p>Two level tablespoons of cornstarch, dissolved in three level tablespoons of water,</p>
+<p>One tablespoon of butter,</p>
+<p>One tablespoon of Worcestershire sauce,</p>
+<p>One teaspoon of salt,</p>
+<p>One teaspoon of paprika,</p>
+<p>Juice of one-half lemon.</p>
+  </div>  </div>
+
+<p>Bring to a boil, cook for five minutes and serve with fish.</p>
+
+
+<h5>TO BROIL FISH</h5>
+
+<p>Cleanse the fish, leaving the small fish whole, split the large
+fish and then brush with melted shortening and broil, allowing
+ten minutes for small fish and ten minutes to the pound for larger ones.</p>
+
+<p>Large fish will require thirty to forty-five minutes. Lift to
+a hot platter and spread with</p>
+
+<div class="poem">  <div class="stanza">
+<p>Two tablespoons of butter,</p>
+<p>Two tablespoons of parsley,</p>
+<p>One tablespoon of Worcestershire sauce,</p>
+<p>One tablespoon of lemon juice.</p>
+  </div>  </div>
+
+<p>Mix well and then garnish with slices of lemon and parsley.</p>
+
+
+<h5>CREOLE FRIED FISH</h5>
+
+<p>The creole fried fish is a crisp golden brown. It is prepared
+as follows: Clean the fish and then wash and drain and roll
+it in flour. Place in a pan containing hot fat and fry until
+golden brown. Place in the oven, if the fish is large, until all is
+cooked and to finish cooking.</p>
+<span class="pagenum"><a name="page232" id="page232"></a>[pg 232]</span>
+
+
+<h5>FRIED FISH</h5>
+
+<p>Small fish, like smelts, brook trout, perch, butter fish, etc.,
+may be well cleaned, dried and then dipped in beaten egg and
+rolled in fine crumbs. Large fish should be cut into suitable
+pieces; sliced fish may also be prepared in this manner.</p>
+
+
+<h5>SAUTEING</h5>
+
+<p>Fish should be well cleaned and then fried in sufficient fat to prevent sticking.</p>
+
+
+<h5>COCOANUT PUDDING</h5>
+
+<p>Place in a mixing bowl</p>
+
+<div class="poem">  <div class="stanza">
+<p>One cup of bread crumbs,</p>
+<p>One cup of sifted flour,</p>
+<p>One-half teaspoon of salt,</p>
+<p>One tablespoon of baking powder,</p>
+<p>Three-quarters cup of cocoanut,</p>
+<p>One egg,</p>
+<p>One cup of milk.</p>
+  </div>  </div>
+
+<p>Beat to thoroughly mix and pour into well-greased custard
+cups or pudding pan and bake in a moderate oven for thirty-five
+minutes. Serve with lemon sauce.</p>
+
+
+<h5>SNOW PUDDING</h5>
+
+<p>Place in a saucepan</p>
+
+<div class="poem">  <div class="stanza">
+<p>One cup of milk,</p>
+<p>Four level tablespoons of cornstarch.</p>
+  </div>  </div>
+
+<p>Stir to dissolve and then bring to a boil and cook slowly for five minutes. Now add</p>
+
+<div class="poem">  <div class="stanza">
+<p>Six tablespoons of sugar,</p>
+<p>Stiffly beaten white of one egg,</p>
+<p>One teaspoon of vanilla.</p>
+  </div>  </div>
+
+<p>Beat thoroughly to blend. Pour in four custard cups and
+set in a cool place to mould. Serve with custard sauce.</p>
+<span class="pagenum"><a name="page233" id="page233"></a>[pg 233]</span>
+
+
+<h5>FRUIT PUDDING</h5>
+
+<p>Place in a bowl</p>
+
+<div class="poem">  <div class="stanza">
+<p>One cup of molasses,</p>
+  </div>  </div>
+
+<p>And add</p>
+
+<div class="poem">  <div class="stanza">
+<p>One cup of sour milk,</p>
+<p>One egg,</p>
+<p>One teaspoon of baking soda,</p>
+<p>Five tablespoons of shortening,</p>
+<p>One teaspoon of cinnamon,</p>
+<p>One-half teaspoon of allspice,</p>
+<p>Four tablespoons of cocoa,</p>
+<p>One and one-half cups of coarse bread crumbs,</p>
+<p>One and one-half cups of wheat flour,</p>
+<p>One-half cup of seeded raisins,</p>
+<p>Two teaspoons of baking powder.</p>
+  </div>  </div>
+
+<p>Mix in the order given, beating hard. Pour in well-greased
+and floured mould. Boil and steam for two hours and then
+serve with vanilla or cream sauce.</p>
+
+
+<h5>RICE PUDDING</h5>
+
+<p>Wash one-half cup of rice in plenty of cold water. Place in
+a saucepan and add three cups of boiling water. Cook slowly
+until water is absorbed and then grease a baking dish well. Pour
+rice in a bowl and add</p>
+
+<div class="poem">  <div class="stanza">
+<p>Two cups of milk,</p>
+<p>One yolk of egg,</p>
+<p>One-half cup of sugar,</p>
+<p>One-half teaspoon of nutmeg,</p>
+<p>One-half teaspoon of salt.</p>
+  </div>  </div>
+
+<p>Mix well and pour in a baking dish and bake in a slow oven
+for thirty-five minutes. Cook and then place the left-over white
+of egg and one-half glass of jelly in a bowl and beat until it
+will hold its shape. Use as a whip for the pudding.</p>
+<span class="pagenum"><a name="page234" id="page234"></a>[pg 234]</span>
+
+<h5>CHOCOLATE RICE PUDDING</h5>
+
+<p>Wash one-half cup of rice in plenty of warm water and
+then place two and one-half cups of boiling water in a saucepan
+and add the rice. Cook until the rice is soft and the water
+absorbed. Now place three ounces of chocolate, cut into fine
+pieces, in one quart of milk. Bring to a boil and then add</p>
+
+<div class="poem">  <div class="stanza">
+<p>Three-quarters cup of sugar,</p>
+<p>One-half teaspoon of cinnamon extract,</p>
+<p>Two teaspoons of vanilla,</p>
+<p>Two tablespoons of butter,</p>
+<p>The prepared rice.</p>
+  </div>  </div>
+
+<p>Mix well and then pour into a baking dish and bake for
+forty minutes in a moderate oven. Stir frequently.</p>
+
+
+<h5>PLUM PUDDING, ROMANY STYLE</h5>
+
+<div class="poem">  <div class="stanza">
+<p>One cup of cooked oatmeal,</p>
+<p>One cup of seedless raisins,</p>
+<p>One cup of dried peaches, put through food chopper,</p>
+<p>One cup of peanuts put through food chopper,</p>
+<p>One-quarter cup of citron put through food chopper,</p>
+<p>Two teaspoons of cinnamon,</p>
+<p>One teaspoon of allspice,</p>
+<p>One teaspoon of nutmeg,</p>
+<p>One cup of syrup,</p>
+<p>One egg,</p>
+<p>One glass of jam or apple jelly.</p>
+  </div>  </div>
+
+<p>Mix and then pack into moulds, one-pound coffee can or tie
+it in a pudding cloth. Boil for two hours.</p>
+
+
+<h5>BROWN BETTY</h5>
+
+<p>Pare the apples and then slice thin. Now grease a pudding
+mould or a baking dish. Place a layer one inch deep of apples,
+then layer of bread crumbs. Repeat until the dish is full and
+then sprinkle each layer with brown sugar and cinnamon, as it
+is placed. Now pour over the dish sufficient thick, well-sweetened
+apple sauce to fill the baking dish two-thirds full.
+Bake in a moderate oven for forty minutes.</p>
+<span class="pagenum"><a name="page235" id="page235"></a>[pg 235]</span>
+
+
+<h5>LEMON PUDDING</h5>
+
+<p>Heat three-quarters cup of milk to the scalding point and then add</p>
+
+<div class="poem">  <div class="stanza">
+<p>One tablespoon of butter,</p>
+<p>Five tablespoons of sugar.</p>
+  </div>  </div>
+
+<p>Pour over one-half cup of fine bread crumbs and then cool, and add</p>
+
+<div class="poem">  <div class="stanza">
+<p>Yolk of one egg,</p>
+<p>Juice of one-half lemon,</p>
+<p>Grated rind of one-quarter lemon,</p>
+<p>One-quarter cup of water.</p>
+  </div>  </div>
+
+<p>Mix thoroughly before adding to the scalded bread crumbs.
+Pour into a small baking dish and bake in a moderate oven for twenty minutes.</p>
+
+<p>Make a fruit whip of</p>
+
+<div class="poem">  <div class="stanza">
+<p>One-half glass of apple jelly,</p>
+<p>White of one egg.</p>
+  </div>  </div>
+
+<p>Beat until mixture will hold its shape. Pile on pudding and
+brown in the oven for five minutes. Set aside to cool.</p>
+
+
+<h5>CRUMB COOKIES</h5>
+
+<div class="poem">  <div class="stanza">
+<p>One cup of molasses,</p>
+<p>One-half cup of brown sugar,</p>
+<p>Six tablespoons of shortening,</p>
+<p>Two teaspoons of cinnamon,</p>
+<p>One-half teaspoon of ginger,</p>
+<p>One-half teaspoon of allspice,</p>
+<p>One egg,</p>
+<p>Five tablespoons of sour milk.</p>
+  </div>  </div>
+
+<p>Beat to mix and then add</p>
+
+<div class="poem">  <div class="stanza">
+<p>Two and one-half cups of coarse bread crumbs</p>
+<p>and sufficient flour to make a very stiff mixture.</p>
+  </div>  </div>
+
+<p>Drop by the spoonful on well-greased baking sheet, three
+inches apart. Bake in a moderate oven for ten minutes.</p>
+<span class="pagenum"><a name="page236" id="page236"></a>[pg 236]</span>
+
+
+<h5>CARAMEL PUDDING</h5>
+
+<p>Make a caramel of</p>
+
+<div class="poem">  <div class="stanza">
+<p>One cup of sugar,</p>
+<p>Four tablespoons of water,</p>
+<p>One tablespoon of butter.</p>
+  </div>  </div>
+
+<p>Pour into a pudding dish and turn until the mixture thoroughly
+coats the dish. Now place in a mixing bowl</p>
+
+<div class="poem">  <div class="stanza">
+<p>Three cups of apple sauce,</p>
+<p>One cup of brown sugar,</p>
+<p>Two cups of bread crumbs,</p>
+<p>One-half cup of nutmeg.</p>
+  </div>  </div>
+
+<p>Beat to mix and then pour into a baking dish, and bake in
+a slow oven for forty minutes, then turn out at once on a platter
+and serve with caramel sauce.</p>
+
+
+<h5>RAISIN PUDDING</h5>
+
+<p>Soak one-half cup of raisins in boiling water for one hour.
+Drain and then add two ounces of candied citron, and sufficient
+stale bread to make one cup of crumbs. Put all through the
+food chopper. Place in a bowl and add</p>
+
+<div class="poem">  <div class="stanza">
+<p>One cup of brown sugar,</p>
+<p>One cup of flour,</p>
+<p>One tablespoon of baking powder,</p>
+<p>Juice of one lemon,</p>
+<p>Grated rind of one-half lemon,</p>
+<p>Yolks of two eggs,</p>
+<p>One cup of milk,</p>
+<p>Three tablespoons of shortening.</p>
+  </div>  </div>
+
+<p>Beat to thoroughly mix and then cut and fold in the stiffly
+beaten whites of two eggs. Pour into well-greased and floured
+one-quart mould. Place the mould deep in a pan containing
+sufficient boiling water to cover the mold two-thirds of its depth.
+Place in the oven and bake for fifty minutes in a moderate oven.
+Unmould and serve with Saboyon sauce.</p>
+<span class="pagenum"><a name="page237" id="page237"></a>[pg 237]</span>
+
+
+<h5>PUMPKIN PUDDING</h5>
+
+<p>Place in a bowl</p>
+
+<div class="poem">  <div class="stanza">
+<p>Eleven and one-half cups of steamed pumpkin drained dry,</p>
+<p>One cup of milk,</p>
+<p>Yolk of one egg,</p>
+<p>One-half cup of sugar,</p>
+<p>One teaspoon melted butter,</p>
+<p>One teaspoon of cinnamon,</p>
+<p>One-half teaspoon of nutmeg,</p>
+<p>Two teaspoons of vanilla.</p>
+  </div>  </div>
+
+<p>Beat thoroughly to mix and then pour into well-greased
+custard cups. Set cups in baking pan and pour in sufficient
+boiling water to half fill the pan. Bake in a moderate oven
+for forty-five minutes and then serve cold. Garnish with fruit whip or jelly.</p>
+
+
+
+
+<h4>SOUP</h4>
+
+
+<p>Soup, unless it is a thick cream or puree, contains little food
+value. Rather, it is stimulating to the stomach and causes a
+free flow of the digestive juices. Thus the food taken in after
+the soup has stimulated the stomach is quickly absorbed and
+thus gives the body immediate nourishment without distressing the digestion.</p>
+
+<p>The French lay great stress upon two essentials in making
+soup successfully. First, it must not go below the boiling point,
+just a gentle bubbling, and, second, after once started, no water
+should be added. In making soup always use cold water to start
+with. Do not use salt or any seasoning, and heat slowly, keeping
+the pot closely covered.</p>
+
+<p>Protein, which is the chief constituent of meat, is drawn into
+the liquid, making it very nutritious. Rapid boiling destroys
+the fine aroma and volatile oils, which escape in the steam.</p>
+
+<p>Soups are divided into three classes: First, stock; second,
+cream; third, fruit soups.</p>
+
+<p>Soups made from meat and bone are called stock; those
+<span class="pagenum"><a name="page238" id="page238"></a>[pg 238]</span>
+without stock are called cream, such as cream vegetable, clam
+and oyster soups, and, lastly, those made from meat and bones,
+cooked by long and slow boiling, which dissolves the soluble
+elements of the meat and bones into the water and makes a very rich soup.</p>
+
+
+<h5>THE STOCK POT</h5>
+
+<p>This should be a deep pot or kettle with a tight-fitting lid.
+This is important, so that none of the steam may be lost by
+evaporation. The steam contains the aroma or fine volatile
+oil and essentials which pass into the air. In a fairly large
+family little meat need be purchased for the stock pot if the
+housewife insists that all portions of bone and trimming be sent
+with the purchased meat. The French women look with horror
+on the American women leaving all the scrap and trimming to the butcher.</p>
+
+
+<h5>TO MAKE THE STOCK</h5>
+
+<p>A soup bone from the shin, beef, which is full of nutriment,
+will have nearly one-half pound of meat on it. Take one pound
+of the scrag end of the neck of veal and four quarts of water.
+Wash the bones and add the cold water and bring slowly to a
+boil. Skim and then cover closely and cook for four hours.
+By this time the meat will have fallen from the bones. Strain
+and set aside to cool. Let stand overnight. This is best.</p>
+
+<p>Then remove all fat from the top. This stock is the basis
+of all soups, sauces and gravies. It is rich in mineral matter
+and gelatine. The meat can be taken from the bones and run
+through the food chopper and used for meat loaf, croquettes
+and meat biscuits or sausage, and it will make mighty tasty hash
+when combined with potatoes and onions for breakfast.</p>
+
+<p>You now have a delicious and nutritious broth, without seasoning
+of any kind, which will keep in cold weather four or five
+<span class="pagenum"><a name="page239" id="page239"></a>[pg 239]</span>
+days. In warm weather it must be returned every second day
+to the pot, brought to a boil and skimmed and then left to cool
+and finally put in the ice box. Small portions of meat, ham, any
+trimming and bones that have accumulated may be added.
+Chicken feet, scalded in boiling water to loosen the outer skin,
+which must be peeled off, together with the giblets of fowl, may
+be added to the stock pot. Seasoning and the addition of vegetables
+cause it to sour. Many varieties of soup are possible
+with the use of this stock.</p>
+
+
+<h5>OYSTER GUMBO</h5>
+
+<p>Mince two medium-sized onions very fine and then place in a saucepan and add</p>
+
+<div class="poem">  <div class="stanza">
+<p>One pint of hot water,</p>
+<p>One pint of oyster liquid,</p>
+<p>One pint of milk.</p>
+  </div>  </div>
+
+<p>Bring to a boil and cook for five minutes. Now add</p>
+
+<div class="poem">  <div class="stanza">
+<p>One-half cup of flour dissolved in</p>
+<p>One-half cup of milk.</p>
+  </div>  </div>
+
+<p>Stir well until it reaches the boiling point, and then add</p>
+
+<div class="poem">  <div class="stanza">
+<p>Twenty-five oysters,</p>
+<p>One tablespoon of file (gumbo powder),</p>
+<p>One ounce of butter.</p>
+  </div>  </div>
+
+<p>Cook for five minutes and then pour the gumbo into a tureen
+and add three tablespoons of finely chopped parsley. File, or
+gumbo powder, is made by the Choxtaw Indians from young
+sassafras leaves. The Indians gather the leaves, spread them
+upon the bark to dry and then grind them into a fine powder,
+put it through a fine sieve and then pack it into pouches or
+jars. It is sold in the French markets in New Orleans and in
+all high-class importing groceries. The Indians use the sassafras
+both medicinally and in cookery, and the Creoles quickly
+discovered this and appreciated it when making their famous gumbo or file.</p>
+<span class="pagenum"><a name="page240" id="page240"></a>[pg 240]</span>
+
+
+<h5>VEGETABLE SOUP</h5>
+
+<p>One pint of stock, one cup of tomato pulp, made by scalding
+the peeling of tomatoes, or the canned tomatoes, may be used, and</p>
+
+<div class="poem">  <div class="stanza">
+<p>One-half cup of diced potatoes,</p>
+<p>One-half cup of mixed vegetables; cabbage, turnips and peas, may be added</p>
+<p>One-half carrot cut in dice,</p>
+<p>One tablespoon of parsley,</p>
+<p>Two tablespoons of flour,</p>
+<p>Salt and pepper to taste,</p>
+<p>Portion of bunch of potherbs.</p>
+  </div>  </div>
+
+<p>Take a bunch of potherbs, divide into small bunches and tie
+each with a string and then use one of these in the vegetable
+soup. Put the remainder of the herbs in a fruit jar until needed again.</p>
+
+<p>Put the herbs in the stock, add the tomatoes and let simmer.
+Cook the vegetables in one pint of water until tender and then
+add water and all to the stock and add the seasoning and flour,
+mixed with a little cold water, and cook for five minutes.</p>
+
+
+<h5>TO MAKE NOODLES</h5>
+
+<div class="poem">  <div class="stanza">
+<p>One egg,</p>
+<p>One tablespoon of water,</p>
+<p>One-half teaspoon of salt.</p>
+  </div>  </div>
+
+<p>Beat together until well mixed and then add sufficient flour
+to make a stiff dough. Knead until elastic&mdash;about two minutes&mdash;and
+then roll out on a pastry board until as thin as paper,
+dusting the board lightly with flour to prevent sticking. Permit
+it to stand for fifteen minutes to dry and then cut into strings,
+thick and thin. Do this by rolling up loosely, like a jelly roll,
+and then cut. Lay on a dish to dry. When thoroughly dry
+they may be kept in a fruit jar. Part of the paste may be
+<span class="pagenum"><a name="page241" id="page241"></a>[pg 241]</span>
+stamped with small vegetable cutters and cooked in the soup same as the noodles.</p>
+
+<p>Vegetables cut in fancy shapes, macaroni cut in small rings,
+hard-boiled eggs in slices, cheese balls, slices of lemon, also rice
+and barley, may be added to the soup.</p>
+
+<p>To make brown coloring: One-half cup of sugar cooked
+ten minutes in an iron pan until burned black; then add one-half
+cupful of water. Let come to a boil and then strain and bottle for use.</p>
+
+<p>The principal points to keep in mind when making soup are:</p>
+
+<p>First, draw out all of the juice and soluble flavors into the water.</p>
+
+<p>Second, retain that which we have drawn out by using a
+pot with a tight-fitting lid.</p>
+
+<p>Third, use cold water with which to extract meat juices and flavors.</p>
+
+<p>Fourth, long, slow cooking.</p>
+
+<p>Fifth, flavoring and vegetables added after making stock
+prevent its souring quickly.</p>
+
+<p>Sixth, do not use stock pot for other than it is intended.
+Care and accurate judgment and measuring will give successful results.</p>
+
+<p>If most of the work is done in the morning while attending
+to the kitchen duties, the stock-making will take little of your
+time. Delicious gravies may be made by using stock instead of water.</p>
+
+
+<h5>CLEAR SOUP</h5>
+
+<p>Use two tablespoons of fat and fry one onion until brown.
+Add two tablespoons of flour and brown well and then pour in
+one pint of stock and cook for five minutes, and then add seasoning,
+salt and pepper to taste. Strain into a soup tureen and
+sprinkle with one tablespoon of finely chopped parsley. Serve
+with bread cut in finger lengths and toasted.</p>
+<span class="pagenum"><a name="page242" id="page242"></a>[pg 242]</span>
+
+
+<h5>CELERY PUREE</h5>
+
+<p>Use one pint of diced celery and cook in one cup of cold
+water until tender and then put through a sieve and add one cup of stock,</p>
+
+<div class="poem">  <div class="stanza">
+<p>One cup of milk,</p>
+<p>Two tablespoons of flour mixed with a little milk,</p>
+<p>Seasoning,</p>
+<p>Salt and pepper,</p>
+<p>One tablespoon of chopped parsley and serve.</p>
+  </div>  </div>
+
+<p>To the clear soup may be added macaroni, noodles or any
+vegetables. This is a good way to use left-over portions of
+vegetables that are too small to serve alone.</p>
+
+
+<h5>FISH SOUP</h5>
+
+<p>Use six slices of cod, hake or flounder. Mince four onions
+very fine and then place the onions in a saucepan with</p>
+
+<div class="poem">  <div class="stanza">
+<p>Three tablespoons of cooking oil.</p>
+  </div>  </div>
+
+<p>Cook until tender, but not brown; then add</p>
+
+<div class="poem">  <div class="stanza">
+<p>One cup of tomatoes rubbed through a fine sieve,</p>
+<p>One bunch of potherbs,</p>
+<p>Three pints of water.</p>
+  </div>  </div>
+
+<p>Bring to a boil and cook slowly for twenty minutes and then
+add the fish. Cook gently for thirty minutes and then add</p>
+
+<div class="poem">  <div class="stanza">
+<p>Six tablespoons of flour dissolved in</p>
+<p>One-half cup of water,</p>
+<p>One and one-half teaspoons of salt,</p>
+<p>One teaspoon of paprika,</p>
+<p>Juice of one lemon,</p>
+<p>Grated rind of one-quarter lemon.</p>
+  </div>  </div>
+
+<p>Bring to a boil and cook for five minutes. Now lift the fish
+on slices of nicely toasted bread and strain over this the soup.
+Garnish with finely chopped parsley and one tablespoon of grated cheese.</p>
+<span class="pagenum"><a name="page243" id="page243"></a>[pg 243]</span>
+
+
+<h5>FISH SOUPS</h5>
+
+<p>The bouillabaisse of France and New Orleans is most delectable
+and may well be served upon our tables frequently. The
+French and our Southern cooking, especially the creoles, excel
+in the preparation of delicious cream soups and purees. They
+are made entirely from vegetables. These good folk have preserved
+an old-world custom; namely, the daily plate of soup.
+The creoles have introduced a new variety of their own called gumbo.</p>
+
+<p>Vegetables and milk are the basis for these soups. The vegetables
+are cooked in water and then rubbed through a sieve.
+Equal parts of milk are added and then thickened slightly and
+seasoned. When it is desired to give additional food value, eggs may be added.</p>
+
+
+<h5>OYSTER BROTH</h5>
+
+<p>Drain twenty-four oysters, saving the liquid. Wash and
+carefully look over the oysters to free from bits of shell. Chop
+fine and place in saucepan and measure the oyster liquid, adding
+sufficient water to make two cups. Simmer slowly for fifteen
+minutes. Let boil up once. Strain, season to taste with salt,
+pepper and then the broth is ready to serve. Equally good hot or cold.</p>
+
+
+<h5>PUREE OF OYSTER</h5>
+
+<p>Prepare two cups of thin cream sauce and add</p>
+
+<div class="poem">  <div class="stanza">
+<p>Twenty-five oysters, chopped fine,</p>
+<p>One and one-half cups of oyster liquid,</p>
+<p>One tablespoon of grated onion.</p>
+  </div>  </div>
+
+<p>Simmer slowly for twenty minutes and then bring to a scalding
+point. Strain, season to taste with salt and pepper, adding
+two tablespoons of finely minced parsley.</p>
+
+<p>Clams may be used to replace the oysters.</p>
+<span class="pagenum"><a name="page244" id="page244"></a>[pg 244]</span>
+
+
+<h5>TO PREPARE A STEW</h5>
+
+<p>Wash and look over the twenty-five stewing oysters carefully
+to free them from bits of shell. Place in small stewing pan and
+heat until the edges begin to curl. Then add</p>
+
+<div class="poem">  <div class="stanza">
+<p>Three cups of scalding milk,</p>
+<p>Two tablespoons of butter,</p>
+<p>One teaspoon of salt,</p>
+<p>One-half teaspoon of paprika.</p>
+  </div>  </div>
+
+<p>Let the mixture come to the scalding point and then remove at once and serve.</p>
+
+<p>Clams may be used to replace the oysters.</p>
+
+
+<h5>FISH SOUP</h5>
+
+<div class="poem">  <div class="stanza">
+<p>One red beet,</p>
+<p>Three medium-sized onions,</p>
+<p>One carrot,</p>
+<p>Three leeks,</p>
+<p>Six branches of parsley,</p>
+<p>One and one-half cups of finely chopped cabbage.</p>
+  </div>  </div>
+
+<p>Chop fine and then place in a saucepan and add two cups
+of cold water. Cook gently until the vegetables are very soft and then add</p>
+
+<div class="poem">  <div class="stanza">
+<p>Three cups of fish stock.</p>
+  </div>  </div>
+
+<p>Stock made by cooking the head, fins and bones of one and
+one-half pounds of fish. Season with</p>
+
+<div class="poem">  <div class="stanza">
+<p>Two teaspoons of salt,</p>
+<p>One teaspoon of paprika,</p>
+<p>Juice of one-half lemon,</p>
+<p>Two tablespoons of butter.</p>
+  </div>  </div>
+
+<p>Simmer slowly for fifteen minutes and then place the prepared
+fish in a tureen and pour over the broth. Sprinkle with
+paprika and finely chopped parsley and then serve at once.</p>
+<span class="pagenum"><a name="page245" id="page245"></a>[pg 245]</span>
+
+
+<h5>DEVILED CRABS</h5>
+
+<p>Make a cream sauce by placing in a saucepan</p>
+
+<div class="poem">  <div class="stanza">
+<p>One cup of milk,</p>
+<p>Five level tablespoons of flour.</p>
+  </div>  </div>
+
+<p>Stir with a wire spoon or fork until the flour is dissolved in
+the milk and then bring to a boil. Stir constantly and cook
+for five minutes after it reaches the boiling point. Then add</p>
+
+<div class="poem">  <div class="stanza">
+<p>One cup of crab meat,</p>
+<p>One tablespoon of grated onion,</p>
+<p>One tablespoon of finely minced parsley,</p>
+<p>One tablespoon of Worcestershire sauce,</p>
+<p>One and one-half teaspoons of salt,</p>
+<p>One teaspoon of paprika,</p>
+<p>One-half teaspoon of mustard.</p>
+  </div>  </div>
+
+<p>Mix thoroughly and then fill into the crab shells, filling the
+shell slightly above the level. Dust lightly with flour and then
+brush with beaten egg and cover with fine bread crumbs. Fry
+until golden brown in hot fat. The crabs may be prepared
+earlier in the day and then reheated for serving.</p>
+
+
+<h5>CELERY SOUP</h5>
+
+<p>Wash and thoroughly cleanse the celery and then chop
+fine. Place one pint of finely chopped celery in a saucepan and
+add three cups of cold water. Bring to a boil and cook until
+the celery is very soft. Rub through a fine sieve and then measure, and add</p>
+
+<div class="poem">  <div class="stanza">
+<p>One cup of milk,</p>
+<p>Two tablespoons of flour.</p>
+  </div>  </div>
+
+<p>to every cup of the celery puree. Dissolve the flour in cold milk
+and then add the celery puree. Bring to a boil and cook for
+ten minutes. Season, adding one teaspoon of butter for flavoring.
+A faggot of soup herbs may be added to the celery if desired.</p>
+<span class="pagenum"><a name="page246" id="page246"></a>[pg 246]</span>
+
+
+<h5>CREAM SOUPS</h5>
+
+<p>Cream soups are a combination of vegetables, puree and
+milk. Almost all of the green vegetables will make delicious
+soups. Clean the vegetables well and then cut into small pieces.
+Place in a saucepan and cover with cold water and bring to a
+boil. Cook slowly until tender and then mash well; then rub
+through a fine sieve. Use this vegetable stock with equal parts
+of milk to make the soup.</p>
+
+<p>Carrots, peas, tomatoes, turnips, corn, beans, celery, lettuce,
+potatoes, beets, cucumbers, asparagus, all these afford a splendid variety.</p>
+
+<p>Allow one level tablespoon of flour for thickening and dissolve
+the flour in cold water before adding. Bring quickly to a
+boil and then season. Add two tablespoons of butter for flavoring and then serve.</p>
+
+<p>French, Swiss and Italians serve grated cheese and paprika with all cream soups.</p>
+
+
+<h5>CREAM OF ONION</h5>
+
+<p>Place two cups of thinly sliced onions in a saucepan and
+add one cup of cold water. Cook until soft and then rub
+through a fine sieve. Measure and return to the saucepan,
+and add one cup of milk for every cup of onion puree and two
+level tablespoons of flour to every cup of milk. Stir to dissolve
+the flour, then bring to a boil and cook slowly for five minutes.
+Season, using salt and white pepper. Serve, then add one tablespoon
+of butter to every quart of cream soup. Croutons or
+toasted strips of bread make a delicious accompaniment to cream soups.</p>
+
+<p>How to prepare croutons: Cut slices of bread into one-inch
+blocks and place in a baking sheet and bake until golden brown.
+Place in a tin box or jar and seal. When ready to use just
+reheat to crisp and then serve. Stale bread may be used for this purpose.</p>
+<span class="pagenum"><a name="page247" id="page247"></a>[pg 247]</span>
+
+
+<h5>CREAM OF TOMATO</h5>
+
+<p>Place two cups of stewed tomatoes in a saucepan and add</p>
+
+<div class="poem">  <div class="stanza">
+<p>One onion, chopped fine,</p>
+<p>One faggot of soup herbs,</p>
+<p>Pinch of cloves.</p>
+  </div>  </div>
+
+<p>Cook gently for ten minutes and then run through a fine
+sieve. Now place in a saucepan</p>
+
+<div class="poem">  <div class="stanza">
+<p>Two cups of milk,</p>
+<p>Five tablespoons of cornstarch.</p>
+  </div>  </div>
+
+<p>Stir until dissolved and then bring to a boil and cook for
+five minutes. Add to prepared tomato, beating well to thoroughly mix. Now add</p>
+
+<div class="poem">  <div class="stanza">
+<p>One teaspoon of salt,</p>
+<p>One-half teaspoon of pepper,</p>
+<p>One tablespoon of butter.</p>
+  </div>  </div>
+
+<p>The making of the cream sauce and then adding the prepared
+tomato prevents curdling.</p>
+
+
+<h5>TOMATO PUREE</h5>
+
+<div class="poem">  <div class="stanza">
+<p>One pint of stewed tomatoes,</p>
+<p>Two onions chopped fine,</p>
+<p>One carrot cut in dice,</p>
+<p>One faggot of soup herbs,</p>
+<p>One pint of water.</p>
+  </div>  </div>
+
+<p>Cook slowly until the vegetables are soft, rub through a sieve and then dissolve</p>
+
+<div class="poem">  <div class="stanza">
+<p>Four tablespoons of cornstarch in</p>
+<p>Five tablespoons of cold water.</p>
+  </div>  </div>
+
+<p>Add to the tomato sauce mixture with</p>
+
+<div class="poem">  <div class="stanza">
+<p>Two tablespoons of butter,</p>
+<p>One and one-half teaspoons of salt,</p>
+<p>One-half teaspoon of pepper.</p>
+  </div>  </div>
+
+<p>Cook slowly for ten minutes.</p>
+<span class="pagenum"><a name="page248" id="page248"></a>[pg 248]</span>
+
+
+<h5>VEGETABLE PUREE</h5>
+
+<p>Pare and cut in dice</p>
+
+<div class="poem">  <div class="stanza">
+<p>Six medium-sized turnips,</p>
+<p>Four medium-sized carrots,</p>
+<p>Six medium-sized onions.</p>
+  </div>  </div>
+
+<p>Chop fine</p>
+
+<div class="poem">  <div class="stanza">
+<p>One small head of cabbage,</p>
+<p>Four branches of celery,</p>
+<p>One bunch of potherbs,</p>
+<p>One teaspoon of thyme.</p>
+  </div>  </div>
+
+<p>Place in a saucepan and add seven pints of cold water. Bring
+to a boil and cook slowly for two hours. Mash through a fine
+sieve and then return to the kettle and add</p>
+
+<div class="poem">  <div class="stanza">
+<p>One-half cup of flour dissolved in</p>
+<p>One cup of milk,</p>
+<p>One and one-half tablespoons of salt,</p>
+<p>One teaspoon of pepper,</p>
+<p>Two well-beaten eggs,</p>
+<p>Butter, size of large walnut or one ounce.</p>
+  </div>  </div>
+
+<p>Stir to thoroughly blend and then add one-quarter cup of
+finely chopped parsley. Serve with toast.</p>
+
+
+<h5>CABBAGE SOUP</h5>
+
+<div class="poem">  <div class="stanza">
+<p>Two quarts of water,</p>
+<p>Three onions, chopped fine,</p>
+<p>One faggot of soup herbs,</p>
+<p>Two slices of salt pork, cut into dice,</p>
+<p>One and one-quarter pounds of soup meat, with bone in it,</p>
+<p>Two and one-half cups of finely shredded cabbage.</p>
+  </div>  </div>
+
+<p>Place in a saucepan and cook slowly for one and three-quarter
+hours. Now add two tablespoons of flour, dissolved
+in one-quarter cup of water, and season with</p>
+
+<div class="poem">  <div class="stanza">
+<p>One tablespoon of salt,</p>
+<p>One teaspoon of pepper,</p>
+<p>One-half teaspoon of thyme.</p>
+  </div>  </div>
+<span class="pagenum"><a name="page249" id="page249"></a>[pg 249]</span>
+
+
+<h5>CREAM OF CUCUMBER</h5>
+
+<p>Pare and grate one large cucumber, and then place in a saucepan and add</p>
+
+<div class="poem">  <div class="stanza">
+<p>One cup of cold water,</p>
+<p>One tablespoon of grated onion.</p>
+  </div>  </div>
+
+<p>Bring to a boil and cook slowly for ten minutes. Rub
+through a fine sieve and add</p>
+
+<div class="poem">  <div class="stanza">
+<p>Four cups of milk,</p>
+<p>Six tablespoons of flour.</p>
+  </div>  </div>
+
+<p>Stir to dissolve the flour, and then bring to a boil and cook
+slowly for five minutes. Now add</p>
+
+<div class="poem">  <div class="stanza">
+<p>One teaspoon of salt,</p>
+<p>One-half teaspoon of paprika,</p>
+<p>One quarter green pepper, chopped fine,</p>
+<p>One tablespoon of butter,</p>
+  </div>  </div>
+
+<p>Beat hard to mix.</p>
+
+
+<h5>CREAM OF CORN, SUPREME</h5>
+
+<p>Use a corn scraper and then score and scrape the pulp
+from four large ears of corn, and rub through a sieve into a saucepan. Now add</p>
+
+<div class="poem">  <div class="stanza">
+<p>Four cups of milk,</p>
+<p>Six tablespoons of flour,</p>
+<p>One tablespoon of grated onion.</p>
+  </div>  </div>
+
+<p>Stir to dissolve and then bring to a boil and cook slowly for
+five minutes. Season to taste and add</p>
+
+<div class="poem">  <div class="stanza">
+<p>One tablespoon of butter,</p>
+<p>One tablespoon of finely minced parsley.</p>
+  </div>  </div>
+
+
+<h5>BAKED PRUNES</h5>
+
+<p>Wash and soak the prunes and then place in a casserole
+dish and add one-half pound of fruit,</p>
+
+<div class="poem">  <div class="stanza">
+<p>Paring of lemon rind,</p>
+<p>Juice of one-half lemon,</p>
+<p>Four tablespoons of brown sugar and just barely enough of water to cover.</p>
+  </div>  </div>
+
+<p>Bake for thirty minutes.</p>
+<span class="pagenum"><a name="page250" id="page250"></a>[pg 250]</span>
+
+
+
+
+<h4>FRUITS</h4>
+
+
+<h5>BAKED PEARS</h5>
+
+<p>Select pears of uniform size and then pare and cut in half.
+Place in a baking dish and add</p>
+
+<div class="poem">  <div class="stanza">
+<p>One-half cup of syrup,</p>
+<p>One-half cup of water,</p>
+<p>One-quarter teaspoon of nutmeg.</p>
+  </div>  </div>
+
+<p>Bake until pears are tender. Baste frequently with the syrup.</p>
+
+
+<h5>PEAR TARTS</h5>
+
+<p>Line pie tins or tart pans with plain pastry. Fill with
+stewed pears and then dust with cinnamon and bake in a slow
+oven. Top with fruit whip.</p>
+
+
+<h5>PEAR BREAD PUDDING</h5>
+
+<p>Place a layer of broken stale bread in the bottom of a well-greased
+pudding pan and then a layer of thinly-sliced pears.
+Season each layer of bread and pears slightly with nutmeg and
+cinnamon. When the dish is full pour over</p>
+
+<div class="poem">  <div class="stanza">
+<p>One cup of syrup,</p>
+<p>One-half cup of brown sugar,</p>
+<p>One cup of water.</p>
+  </div>  </div>
+
+<p>Stir until sugar is dissolved and then bake in a slow oven for
+one hour. Serve with custard sauce.</p>
+
+
+<h5>PEAR SAUCE</h5>
+
+<p>Pare and then cover with just enough water to cook. Cook
+until tender and then mash and put through a fine sieve or
+colander. Sweeten to taste, adding</p>
+
+<div class="poem">  <div class="stanza">
+<p>Juice of one lemon.</p>
+  </div>  </div>
+
+<p>One tablespoon of either cinnamon or nutmeg to each quart
+of the pear sauce. This may be used and served with roast duck,
+chicken, or as a side dish, and in pear shortcake and as a spread
+for bread and hot cakes.</p>
+<span class="pagenum"><a name="page251" id="page251"></a>[pg 251]</span>
+
+
+<h5>BAKED PEARS AND CRANBERRIES</h5>
+
+<p>Pare eight pears and then cut in half, removing stems and
+seeds. Place in a baking dish with the cut side up. Sort over
+and wash one cup of cranberries and then add the berries to the pears and</p>
+
+<div class="poem">  <div class="stanza">
+<p>One-half cup of raisins,</p>
+<p>One cup of syrup,</p>
+<p>One-half cup of brown sugar,</p>
+<p>One cup of water,</p>
+<p>One-quarter teaspoon of nutmeg.</p>
+  </div>  </div>
+
+<p>Bake in a slow oven until the pears are soft.</p>
+
+<p><span class="sc">Note</span>.&mdash;This dish may be cooked upon the top of the stove in a saucepan.</p>
+
+
+<h5>DRIED FRUIT</h5>
+
+<p>Oranges and grapefruit are high-priced and the dried fruits
+may be substituted to advantage. If these fruits are nicely
+prepared, the family will hardly be able to distinguish between
+them and the fresh fruit.</p>
+
+<p>Frequently the dried fruits are so prepared that they are
+anything but inviting. Much will depend upon the selection of
+these fruits. Purchase only the best grade. This fruit should
+be bright and waxy and not too dry. Soak for fifteen minutes
+in warm water; this loosens the dirt before washing. Now wash
+in plenty of water. Cover with water and allow to stand until
+the fruit has plumped out; each piece of fruit will only absorb
+just the amount of moisture as it originally contained.</p>
+
+<p>This will require from six to twelve hours, depending entirely
+upon the dryness of the fruit. Be sure that the water covers
+the fruit at least one inch. Now, when the fruit is ready, add
+sugar to sweeten and place in the stove to cook. The slower
+this fruit is cooked the better. Remember that hard, rapid cooking
+not only spoils dried fruits, but fresh fruit as well.</p>
+
+<p>When cooked tender, drain the liquid from the fruit and
+measure. Allow one-half cup of sugar to every three cups of
+<span class="pagenum"><a name="page252" id="page252"></a>[pg 252]</span>
+juice. Place this juice and the sugar in a separate saucepan
+and boil until thick; then pour over the fruit.</p>
+
+<p>Dried fruits prepared this way will be found to be delicious.
+Apricots will require very little cooking, so drain them free
+from the liquid in which they are soaked and add the sugar.
+Boil the syrup until thick and then pour over the apricots and
+cook gently for ten minutes.</p>
+
+<p>Remove the skins from peaches, after soaking them, and before
+cooking add a little piece of thin orange peel for flavor.</p>
+
+<p>To prepare dried pears soak them for twelve hours and then
+place in a casserole dish and add to one-half pound of fruit</p>
+
+<div class="poem">  <div class="stanza">
+<p>One cup of brown sugar.</p>
+<p>Juice of one lemon,</p>
+<p>One cup of raisins.</p>
+  </div>  </div>
+
+<p>Cover the casserole dish and bake slowly.</p>
+
+
+<h5>STEWED PEARS</h5>
+
+<div class="poem">  <div class="stanza">
+<p>Three-quarters cup of syrup,</p>
+<p>One-half cup of water,</p>
+<p>Six cloves,</p>
+<p>Piece of cinnamon and piece of lemon peel,</p>
+  </div>  </div>
+
+<p>Peel and then cook slowly until tender, chill and serve.</p>
+
+
+<h5>CHICKEN AND GREEN PEPPER SANDWICHES</h5>
+
+<p>Remove the seeds from two green peppers and add one
+small onion and chop very fine. Mince one cup of chicken meat
+fine and add to the green peppers and onions and then season with</p>
+
+<div class="poem">  <div class="stanza">
+<p>One teaspoon of salt,</p>
+<p>One-quarter teaspoon of mustard,</p>
+<p>One-half teaspoon of paprika,</p>
+<p>Two tablespoons of melted butter.</p>
+  </div>  </div>
+
+<p>Mix well and then spread between thin slices of buttered bread.</p>
+
+
+<h5>BROILED CHICKEN, VIRGINIA STYLE</h5>
+
+<p>Select a plump broiler, weighing from one and a half to two
+pounds. Singe and then split with a sharp knife down the back.
+<span class="pagenum"><a name="page253" id="page253"></a>[pg 253]</span>
+Draw. Remove the head and feet and then wash and parboil
+for eight minutes. Now flatten well with a rolling pin. Rub
+with shortening and broil for ten minutes. Garnish with bacon.
+Bacon or ham fat will give the bird a delicious flavor.</p>
+
+
+<h5>CHICKEN A LA KING</h5>
+
+<p>Cut the breast of cooked chicken into one-inch pieces and
+then place one and a half cups of thick sauce in a saucepan and
+add one cup of mushrooms that have been peeled and cut in
+pieces and then parboiled for six minutes in boiling water, and also</p>
+
+<div class="poem">  <div class="stanza">
+<p>One green pepper, diced fine and parboiled,</p>
+  </div>  </div>
+
+<p>Add</p>
+
+<div class="poem">  <div class="stanza">
+<p>Yolks of two eggs,</p>
+<p>Juice of one-half lemon,</p>
+<p>One-quarter teaspoon of mustard,</p>
+<p>One and one-half teaspoons of salt,</p>
+<p>One teaspoon of paprika,</p>
+  </div>  </div>
+
+<p>in the cream sauce. Also add the prepared chicken, the mushrooms
+and then green pepper. Heat until the boiling point
+is reached and then simmer slowly for ten minutes and serve on toast.</p>
+
+
+<h5>BREAST OF GUINEA HEN, TERRAPIN STYLE</h5>
+
+<p>Cut the breasts of two cooked guinea hens into one-inch
+blocks and place in a chafing dish and add</p>
+
+<div class="poem">  <div class="stanza">
+<p>Three cups of thick cream sauce,</p>
+<p>One well-beaten egg,</p>
+<p>One-half teaspoon of mustard,</p>
+<p>One teaspoon of salt,</p>
+<p>One teaspoon of paprika,</p>
+<p>One large onion chopped very fine,</p>
+<p>Three tablespoons of finely chopped parsley,</p>
+<p>Juice of one large lemon,</p>
+<p>Grated rind of one-half lemon.</p>
+  </div>  </div>
+
+<p>Stir to mix thoroughly and add the prepared breasts of
+the guinea hens and heat slowly until very hot. Serve on toasted waffles.</p>
+<span class="pagenum"><a name="page254" id="page254"></a>[pg 254]</span>
+
+
+<h5>GUINEA HEN&mdash;POT PIE</h5>
+
+<p>Draw and singe the pair of guinea hens, removing the wings,
+thighs and legs and leaving the breast whole. Break the back
+of the carcass and then place in a deep saucepan and add seven
+cups of boiling water and steam slowly until tender. Add</p>
+
+<div class="poem">  <div class="stanza">
+<p>A piece of carrot,</p>
+<p>One small onion,</p>
+<p>One branch of celery</p>
+  </div>  </div>
+
+<p>for flavoring and then lift and set the thighs and breast aside
+for future use. Pick the meat from the back of the carcass and
+add to two and one-half cups of the stock. Season and thicken
+slightly. Now place the legs and wings in a casserole dish and add</p>
+
+<div class="poem">  <div class="stanza">
+<p>One cup of peas,</p>
+<p>The prepared gravy,</p>
+<p>Four boiled onions.</p>
+  </div>  </div>
+
+<p>Cover with a crust of plain pastry and bake in a moderate oven for thirty minutes.</p>
+
+
+<h5>FRICASSEE CHICKEN</h5>
+
+<p>Draw and singe and cut the chicken. Wash and place in
+a deep saucepan and cover with boiling water. Bring to a boil and add</p>
+
+<div class="poem">  <div class="stanza">
+<p>One onion,</p>
+<p>One small carrot,</p>
+<p>Two branches of celery.</p>
+  </div>  </div>
+
+<p>Cook slowly until tender and then thicken the gravy. Dumplings
+may be added if desired.</p>
+<span class="pagenum"><a name="page255" id="page255"></a>[pg 255]</span>
+
+
+<h5>ROAST CHICKEN, SPLIT STYLE</h5>
+
+<p>Prepare the chicken as for roasting. Do not fill. Rub well
+with shortening and then pat in plenty of flour. Place in a
+roasting pan and roast until tender; baste frequently with hot water.</p>
+
+
+<h5>ROAST DUCK</h5>
+
+<p>Singe and draw the duck and then remove the neck and add
+to the giblets and cook until tender. Wash and then drain the
+duck. Now prepare a filling by soaking sufficient stale bread
+in cold water. When pressed dry it will measure two and one-half
+cups. Rub through a sieve. Now place five tablespoons of
+shortening in a saucepan and add</p>
+
+<div class="poem">  <div class="stanza">
+<p>One cup of chopped onion,</p>
+<p>One green pepper, chopped fine,</p>
+<p>The prepared bread,</p>
+<p>Three tablespoons of finely chopped parsley,</p>
+<p>One level teaspoon of thyme.</p>
+  </div>  </div>
+
+<p>Cook slowly, turning frequently until the onions are tender,
+adding more shortening if necessary to prevent the mixture
+from sticking to the pan. Then season with salt and pepper.
+Cook and then fill into the duck. Dust with flour and then roast
+in a moderate oven, allowing thirty minutes for the duck to start
+cooking and twenty minutes to the pound.</p>
+
+
+<h5>MACARONI</h5>
+
+<p>Macaroni is to the Italian cook the starchy content of
+the meal; just as the Irish and sweet potato are our common
+starchy foods. The thrifty Italian and French housewifes have
+found that by addition of meat, cheese and eggs for flavoring,
+they can serve their families substantial and attractive foods at a minimum cost.</p>
+
+<p>The average American consumer of pastes and macaroni has
+no idea of the number of styles or forms&mdash;of which there are
+over a hundred&mdash;into which this wheat product is made. They
+<span class="pagenum"><a name="page256" id="page256"></a>[pg 256]</span>
+range from the lasagnes, which are the short, flat pieces one and
+two inches wide, cut and frequently moulded by hand, to the
+fideline, which are the long, thin threads, the finest of which are
+many times smaller than vermicelli. Between these two extremes
+there is a great variety, which includes the alphabet and many fancy designs.</p>
+
+
+<h5>MACARONI MILIEUSE</h5>
+
+<p>Wipe with damp cloth and cut in one-inch blocks one pound
+of shin beef. Roll in flour and brown quickly in hot fat. Place
+in a deep saucepan and add</p>
+
+<div class="poem">  <div class="stanza">
+<p>Three pints of cold water,</p>
+<p>Two onions cut fine,</p>
+<p>One medium-sized carrot cut in dice.</p>
+  </div>  </div>
+
+<p>Bring to a boil and cook gently until the meat is tender. Now add</p>
+
+<div class="poem">  <div class="stanza">
+<p>One-half cup of tomato aux fines herbes,</p>
+<p>Two teaspoons of salt,</p>
+<p>One and one-half teaspoons of paprika,</p>
+<p>Six ounces of prepared macaroni.</p>
+  </div>  </div>
+
+<p>Bring this mixture to a boil and then cook until the macaroni
+is well heated. Pour on a large platter and garnish with finely chopped parsley.</p>
+
+
+<h5>TO PREPARE MACARONI</h5>
+
+<p>The macaroni may be broken into pieces one and one-half
+inches long, or it may be cooked whole. In all recipes the macaroni
+must first be prepared as follows:</p>
+
+<p>Grease the bottom of a deep saucepan and then add two
+quarts of boiling water. Let boil for two minutes and then add
+the macaroni. Stir for a few minutes and then cook for fifteen
+minutes. Turn into a colander and drain. Then blanch under
+<span class="pagenum"><a name="page257" id="page257"></a>[pg 257]</span>
+the running cold water for three minutes. Let drain. It is now
+ready to use in any number of ways. Greasing the saucepan
+prevents the macaroni from sticking to the bottom, while it is cooking.</p>
+
+<p>The Italian prepares a seasoning as follows:</p>
+
+<div class="poem">  <div class="stanza">
+<p>Wash two leeks,</p>
+<p>Six branches of parsley,</p>
+<p>Two green or red peppers,</p>
+<p>Four branches of celery.</p>
+  </div>  </div>
+
+<p>Pare</p>
+
+<div class="poem">  <div class="stanza">
+<p>Six onions,</p>
+<p>Tiny bit of garlic.</p>
+  </div>  </div>
+
+<p>Place in a chopping bowl and chop very fine. Now place in
+one-half cup of vegetable cooking oil in a saucepan and add the
+vegetables. Cook slowly until soft and then add one small can
+of tomato paste. Blend well and then pour in a bowl or jar and
+set in a cool place. This mixture will keep in the refrigerator
+or in a cool place for one week in summer time and from ten
+to twelve days in winter. This mixture is called tomato aux fine herbes.</p>
+
+<p>Small portions of meat that would be insufficient to serve
+alone can be utilized in making these dishes. When making
+gravy, prepare enough so that a cup or more may be set aside
+to use in the macaroni dishes. Bones, gristle and meat joints
+left on the serving platter may all be made into stock, from
+which the various gravies can be made. The Italian cook uses
+a small piece of meat for flavoring, usually chopping it in small pieces.</p>
+
+
+<h5>MACARONI CUSTARD</h5>
+
+<p>Place in a saucepan</p>
+
+<div class="poem">  <div class="stanza">
+<p>Two cups of milk,</p>
+<p>One and one-half cups of water,</p>
+<p>Six level tablespoons of cornstarch.</p>
+  </div>  </div>
+<span class="pagenum"><a name="page258" id="page258"></a>[pg 258]</span>
+
+<p>Dissolve the starch in the water and add the milk. Bring to
+a boil and cook for five minutes. Remove from the fire and add</p>
+
+<div class="poem">  <div class="stanza">
+<p>Yolks of two eggs,</p>
+<p>One cup of sugar,</p>
+<p>One and one-half teaspoons of vanilla.</p>
+  </div>  </div>
+
+<p>Beat to mix and then pour over six ounces of macaroni prepared
+as given in the method for preparation. Add one-half
+cup of raisins and then bake in a moderate oven for twenty-five
+minutes. Place the whites of two eggs in a bowl and add one
+glass of jelly. Beat until the mixture holds its shape; then pile on top of pudding.</p>
+
+
+<h5>MACARONI AU GRATIN</h5>
+
+<p>Cook one-half pound of macaroni as given in the method of
+preparing. Place in a baking dish and then make three cups of cream sauce, using</p>
+
+<div class="poem">  <div class="stanza">
+<p>One and one-half cups of milk,</p>
+<p>One and one-half cups of clear stock,</p>
+<p>One-half cup of flour.</p>
+  </div>  </div>
+
+<p>Blend well and then pour over the macaroni. Sprinkle
+the top with fine bread crumbs and grated cheese and bake in a
+moderate oven for twenty-five minutes.</p>
+
+
+<h5>POTATOES</h5>
+
+<p>This nutritious tuber is said to have saved the Irish people
+from famine, and it is fitting that this variety of potato should
+bear that name. The potato was unknown to Europe before
+the venturesome expedition of the fifteenth century to the
+Americas, where it was found to be used freely by the natives of both continents.</p>
+
+<p>Frequently it has been said that the potato competes with
+bread as the staff of life, because its use is almost universal.
+<span class="pagenum"><a name="page259" id="page259"></a>[pg 259]</span>
+There are more than thirty-five varieties of potato and although
+it is affected by soil and climate, the sandy soil necessary for its
+successful growth is found in almost every country.</p>
+
+<p>The housewife should understand its food value. The average
+analysis of the white potato is as follows:</p>
+
+<p>Sixty-two per cent. water, 2 per cent. protein, 1 per cent.
+fat, 4 per cent. carbohydrates (starch and sugar), 20 per cent.
+waste and 1 per cent. mineral ash.</p>
+
+<p>The proportion of water found in the potato depends largely
+upon the soil in which it is grown. The small protein content is
+offset by its large carbohydrates (starch and sugar) content.</p>
+
+
+<h5>POTATO CAKES</h5>
+
+<p>Cook three large potatoes and then peel and mash fine.
+Measure and place two cups of mashed potatoes in a mixing bowl and add</p>
+
+<div class="poem">  <div class="stanza">
+<p>Two cups of flour,</p>
+<p>One teaspoon of salt,</p>
+<p>Four teaspoons of baking powder,</p>
+<p>One egg,</p>
+<p>Four tablespoons of milk.</p>
+  </div>  </div>
+
+<p>Mix to a smooth dough and then roll out one-half inch thick
+and cut and brush the tops with milk. Bake in a hot oven for eighteen minutes.</p>
+
+
+<h5>POTATO DISHES</h5>
+
+<p>One of the best forms of serving this tuber is to roast the potato
+in the ashes. Few will realize how delicious it can be.
+Wrap the potato in wax paper and then cover with coals and roast about one hour.</p>
+
+<p>Next to this method comes the baked potato. Wash and dry
+medium-sized potatoes and then rub well with shortening and
+place in the oven and bake for thirty-five minutes for small
+potatoes and fifty minutes to one hour for large ones. Greasing
+<span class="pagenum"><a name="page260" id="page260"></a>[pg 260]</span>
+the potato well before baking prevents a hard crust from forming
+and permits the entire contents of the mealy sack to be eaten.
+Boiling potatoes in their jackets causes the potato to lose
+about 2 per cent. of its nutritive value, while peeling before
+cooking causes a loss of 14 per cent. If necessary to peel, use
+a sharp knife and removed the very thinnest portion of the skin;
+scraping new potatoes is better than peeling them.</p>
+
+
+<h5>O'BRIEN POTATOES</h5>
+
+<p>Pare and then cut in thin slices five potatoes that have been
+boiled in their jackets. Mince sufficient onions, fine, to measure
+three-quarters of a cup. Chop fine two green peppers. Parboil
+onions and peppers until tender and then drain well. Now
+heat three tablespoons of shortening in a frying pan until very
+hot and then add the potatoes and let brown. Fold over and
+brown again. Keep turning over until the potatoes are well
+browned and then add the prepared onions and peppers. Cook
+slowly for five minutes and then turn on a hot platter and garnish
+with finely chopped parsley.</p>
+
+
+<h5>BOILED POTATOES</h5>
+
+<p>To cook potatoes, either in jackets or pared: Cover with
+boiling water, cook until tender. Season; now cover closely
+with clean cloth to absorb moisture and the potato will be mealy.</p>
+
+
+<h5>GRILLED POTATOES</h5>
+
+<p>Wash and pare large old potatoes and then cut into thin
+slices, cutting the full width of the potato. This means that you
+are to cut a thin slice of raw potato that will cover your hand.
+Place on a shallow baking dish and brush with shortening. Place
+in the broiler and broil until nicely browned, then place in the
+oven for five minutes.</p>
+<span class="pagenum"><a name="page261" id="page261"></a>[pg 261]</span>
+
+
+<h5>MOUNTAIN BUTTERMILK RYE MUFFINS</h5>
+
+<p>Place in a mixing bowl</p>
+
+<div class="poem">  <div class="stanza">
+<p>One and one-half cups of buttermilk,</p>
+<p>One teaspoon of baking soda,</p>
+<p>Four tablespoons of shortening,</p>
+<p>Six tablespoons of syrup,</p>
+<p>One egg.</p>
+  </div>  </div>
+
+<p>Beat to mix and then add</p>
+
+<div class="poem">  <div class="stanza">
+<p>Two and one-half cups of rye flour,</p>
+<p>One teaspoon of baking powder.</p>
+  </div>  </div>
+
+<p>Beat to thoroughly mix and then pour into well-greased
+and floured muffin pans, and bake for thirty minutes in a moderate
+oven. When cold the muffins that are left over may
+be split and toasted and then spread with mountain sweet-spiced jam.</p>
+
+
+<h5>IF NECESSARY TO KEEP MEAT THREE OR FOUR DAYS</h5>
+
+<p>Much sickness that is described as ptomaine poisoning is usually
+caused by carelessness. If for any reason meat must be
+kept several days after it is purchased, it may be cared for in the following manner:</p>
+
+<p>Place</p>
+
+<div class="poem">  <div class="stanza">
+<p>Three-quarters cup of salt in a saucepan</p>
+  </div>  </div>
+
+<p>And add</p>
+
+<div class="poem">  <div class="stanza">
+<p>Three and one-half cups of water,</p>
+<p>One bay leaf,</p>
+<p>One-half teaspoon of saltpeter.</p>
+  </div>  </div>
+
+<p>Bring to a boil and cool. Place the meat in a china bowl or
+a wooden bucket and pour the brine over it. Now place a plate
+on top of the meat and weigh down with an old flatiron and
+heavy stone. Turn the meat every other day.</p>
+
+<p>This meat will keep for one week. This method is suitable
+<span class="pagenum"><a name="page262" id="page262"></a>[pg 262]</span>
+for mutton, beef or pork. For lamb or chicken place in a saucepan and add</p>
+
+<div class="poem">  <div class="stanza">
+<p>One-half carrot,</p>
+<p>One onion,</p>
+<p>Sufficient boiling water to partially cover same.</p>
+  </div>  </div>
+
+<p>Cook, keeping pan closely covered, for ten minutes to the
+pound. Cool before placing in the ice box. If it is necessary to
+keep the meat only until the next day, mince fine two onions and add</p>
+
+<div class="poem">  <div class="stanza">
+<p>Four tablespoons of salt,</p>
+<p>One tablespoon of pepper.</p>
+  </div>  </div>
+
+<p>Mix thoroughly and then rub the meat thoroughly with this
+mixture. Meat may be kept in the ordinary ice box that holds
+seventy-five pounds of ice for two days in the hottest weather in
+the following manner: Wipe the meat with a dry cloth and
+cover with a wax or parchment paper, and then hang from a
+hook in the lower part of the refrigerator, directly under the
+ice chamber if possible. The hooks are shaped like the letter S,
+sharply pointed at both ends and they may be purchased or
+made by any hardware dealer.</p>
+
+<p>Meat allowed to lie on a platter soon loses its nutritious
+qualities with the escaping of the juices.</p>
+
+
+<h5>FILLET OF BEEF</h5>
+
+<p>Have the butcher trim the fillet into shape and then lard it
+with salt pork. Dust lightly with flour and then place on a
+rack in the roasting pan and place in a hot oven, basting every
+ten minutes. Cook, allowing the meat one-half hour to become
+thoroughly heated and to start cooking; then allow twelve
+minutes for every pound. This cut is the choicest of the
+entire cattle and is without a single ounce of waste. It is delicious
+either hot or cold.</p>
+<span class="pagenum"><a name="page263" id="page263"></a>[pg 263]</span>
+
+
+<h5>WELSH CHEESE PUDDING</h5>
+
+<div class="poem">  <div class="stanza">
+<p>Five ounces of grated cheese,</p>
+<p>One cup of bread crumbs,</p>
+<p>One cup of flour,</p>
+<p>One and one-half teaspoons of salt,</p>
+<p>One teaspoon of white pepper,</p>
+<p>One teaspoon of paprika,</p>
+<p>One tablespoon of Worcestershire sauce,</p>
+<p>One tablespoon of baking powder,</p>
+<p>Four tablespoons of grated onions,</p>
+<p>One egg,</p>
+<p>One cup of milk.</p>
+  </div>  </div>
+
+<p>Beat to thoroughly mix and then pour in moulds or prepared
+pudding cloth and boil for one and three-quarters hours. Serve
+either hot or cold. To serve hot, use the following sauce:</p>
+
+<p>Place in a saucepan</p>
+
+<div class="poem">  <div class="stanza">
+<p>One cup of milk,</p>
+<p>Two tablespoons of cornstarch.</p>
+  </div>  </div>
+
+<p>Dissolve the starch in the milk and bring to a boil. Cook
+for five minutes and then add</p>
+
+<div class="poem">  <div class="stanza">
+<p>One well-beaten egg,</p>
+<p>One teaspoon of salt,</p>
+<p>Two teaspoons of paprika,</p>
+<p>Juice of one-half lemon.</p>
+  </div>  </div>
+
+<p>Beat hard to mix and then serve. This dish will replace
+meat and be sufficient for a family of four or five.</p>
+
+
+<h5>MEAL PUDDING</h5>
+
+<p>Place one quart of milk in a saucepan and bring to a boil;
+then add three-quarters cup of fine cornmeal. Stir until thick,
+and cook slowly for ten minutes and then add</p>
+
+<div class="poem">  <div class="stanza">
+<p>One cup of sweet spiced jam,</p>
+<p>One cup of syrup,</p>
+<p>One-half cup of sugar,</p>
+<p>One-half teaspoon of nutmeg.</p>
+  </div>  </div>
+
+<p>Beat to mix and then pour into a baking pan and bake
+slowly for three-quarters of an hour. Cool and then serve with plain cream.</p>
+<span class="pagenum"><a name="page264" id="page264"></a>[pg 264]</span>
+
+
+<h5>HOW TO COOK CORN BEEF</h5>
+
+<p>Wash the beef in cold water and then place in a saucepan
+and cover with cold water. Bring to a boil and turn into a
+colander, and let cold water run on the meat. Place a saucepan
+on the stove and fill with boiling water, and add</p>
+
+<div class="poem">  <div class="stanza">
+<p>One carrot, cut in dice,</p>
+<p>Two onions, with one clove stuck in each onion,</p>
+<p>One bay leaf and,</p>
+<p>The meat.</p>
+  </div>  </div>
+
+<p>Bring to a boil and cook slowly, allowing the meat to cook
+thirty minutes to start and then twenty minutes to the pound,
+gross weight. Then remove the saucepan from the fire when
+the meat is cooked and allow the meat to cool in the liquid, with
+the lid removed. When cool, remove and place at once in the ice box. Serve cold.</p>
+
+<p>Mutton may be corned like beef. The shoulder makes a
+delicious economical cut. Have the butcher bone the meat, but
+do not roll. Put in a pickle for six days. Remove and wash
+and then tie securely, and cook in the same manner as for corned beef.</p>
+
+
+<h5>OLD PHILADELPHIA STEWED KIDNEY</h5>
+
+<p>Wash and dry the kidney and cut into inch pieces; put on
+to boil in a pot of cold water; as soon as boiling point is reached,
+remove from the fire, turn in colander and drain, rinse in cold
+water and dry. Dust lightly with flour; put three tablespoons
+of shortening in a pot; when hot toss in the kidney, browning
+carefully; then add two cups of water, which must be boiling,
+and cook until the kidney is tender. Then season with salt
+and pepper, five tablespoons of catsup, three tablespoons of
+vinegar; add one tablespoon each of grated onion and fine
+chopped parsley. Serve on toast for breakfast.</p>
+<span class="pagenum"><a name="page265" id="page265"></a>[pg 265]</span>
+
+
+<h5>MEAT PUDDINGS</h5>
+
+<p>Put sufficient cold meat through the chopper to measure
+three-quarters of a cup. Place in a mixing bowl and add</p>
+
+<div class="poem">  <div class="stanza">
+<p>One cup of cold boiled rice,</p>
+<p>One small onion, grated,</p>
+<p>One green pepper, chopped fine,</p>
+<p>Two teaspoons of salt,</p>
+<p>One teaspoon of paprika,</p>
+<p>Two teaspoons of garlic vinegar,</p>
+<p>One-half teaspoon of thyme,</p>
+<p>One egg,</p>
+<p>Five tablespoons of cold stock, water or gravy.</p>
+  </div>  </div>
+
+<p>Mix thoroughly and then grease and flour the custard cups
+and fill a little better than just one-half full. Spread the top
+smoothly and place in a pan containing water, and then bake
+for forty minutes in a moderate oven. Unmould and cover with
+either cream or brown sauce.</p>
+
+
+<h5>CORN PUDDING</h5>
+
+<p>Place in a mixing bowl</p>
+
+<div class="poem">  <div class="stanza">
+<p>One can of crushed corn,</p>
+<p>One cup of prepared bread,</p>
+<p>Two eggs,</p>
+<p>One-half cup of milk,</p>
+<p>One onion, grated,</p>
+<p>Four tablespoons of finely minced parsley,</p>
+<p>Two teaspoons of salt,</p>
+<p>One teaspoon of paprika.</p>
+  </div>  </div>
+
+<p>Mix well and then pour in the prepared custard cups. Set
+cups in a pan of warm water and bake for thirty-five minutes in a moderate oven.</p>
+
+<p>To prepare the bread:</p>
+
+<p>Soak the stale bread in hot water and place in cloth and squeeze dry.</p>
+
+<p>To prepare the cups:</p>
+
+<p>Grease well and then dust with bread crumbs.</p>
+<span class="pagenum"><a name="page266" id="page266"></a>[pg 266]</span>
+
+
+<h5>SALT CHOWDER</h5>
+
+<p>Mince fine four ounces of salt pork or bacon. Place in a deep kettle and add</p>
+
+<div class="poem">  <div class="stanza">
+<p>One cup of chopped onions,</p>
+<p>One-half cup of chopped sweet red peppers,</p>
+<p>One cup of chopped tomatoes.</p>
+  </div>  </div>
+
+<p>Cook slowly for ten minutes and then add one pound of fish,
+bones and skin removed, fish cut in one-inch blocks.</p>
+
+<div class="poem">  <div class="stanza">
+<p>Six large clams cut in pieces,</p>
+<p>Two cups of water.</p>
+  </div>  </div>
+
+<p>Cover closely and then boil for twenty minutes. Now add</p>
+
+<div class="poem">  <div class="stanza">
+<p>One teaspoon of sweet marjoram,</p>
+<p>One-quarter teaspoon of thyme,</p>
+<p>Two and one-half cups of cream sauce,</p>
+<p>One cup of cooked peas,</p>
+<p>One cup of cooked lima beans,</p>
+<p>One-half cup finely chopped parsley,</p>
+<p>Two tablespoons of butter,</p>
+<p>One tablespoon of salt,</p>
+<p>One and one-half teaspoons of pepper.</p>
+  </div>  </div>
+
+<p>Heat until scalding and then serve.</p>
+
+
+<h5>STEAMED SALT OYSTERS OR CLAMS</h5>
+
+<p>Place the salt oysters or clams in a large dishpan and cover
+with plenty of cold water. Scrub clean with a stiff brush. Now
+place a colander in a deep scaucepan and add one quart of
+boiling water. Fill the colander with salt oysters or clams and
+steam until they open their mouths. Place one dozen of the
+steamed salt oysters or clams in a deep soup plate and serve
+with a small saucer of melted butter. Serve a small cup of the
+salt oyster or clam liquid, left in the saucepan after steaming
+the bivalves, with them.</p>
+<span class="pagenum"><a name="page267" id="page267"></a>[pg 267]</span>
+
+
+<h5>CLAM FRITTERS&mdash;RED RIVER BOATHOUSE STYLE</h5>
+
+<p>Mince one dozen large clams fine and then drain free of the
+liquid. Measure the liquid and add sufficient milk to measure
+one and one-half cups. Place in a bowl and add</p>
+
+<div class="poem">  <div class="stanza">
+<p>One egg,</p>
+<p>Two teaspoons of salt,</p>
+<p>One teaspoon of paprika,</p>
+<p>Two tablespoons of grated onion,</p>
+<p>Four tablespoons of finely chopped parsley,</p>
+<p>One tablespoon of shortening,</p>
+<p>One teaspoon of sugar,</p>
+<p>The minced clams,</p>
+<p>Two cups of sifted flour,</p>
+<p>Four level teaspoons of baking powder.</p>
+  </div>  </div>
+
+<p>Beat hard and then fry in very hot fat in shallow pan.</p>
+
+
+<h5>DEVILED CLAMS</h5>
+
+<p>Place in a saucepan</p>
+
+<div class="poem">  <div class="stanza">
+<p>One-half cup of clam juice,</p>
+<p>One-half cup of milk,</p>
+<p>Five tablespoons of flour.</p>
+  </div>  </div>
+
+<p>Stir to dissolve and then bring to a boil and cook for five minutes. Now add</p>
+
+<div class="poem">  <div class="stanza">
+<p>Six clams minced fine,</p>
+<p>One tablespoon of grated onion,</p>
+<p>Four tablespoons of finely minced parsley,</p>
+<p>One-quarter teaspoon of mustard,</p>
+<p>One-half teaspoon of paprika,</p>
+<p>One teaspoon of salt,</p>
+<p>Six tablespoons of bread crumbs.</p>
+  </div>  </div>
+
+<p>Mix thoroughly and then fill into well-cleaned clam shells,
+rounding up on top. Dust with flour and then coat with beaten
+egg and then cover, patting well, with fine crumbs. Fry until
+golden brown in hot fat.</p>
+<span class="pagenum"><a name="page268" id="page268"></a>[pg 268]</span>
+
+
+<h5>CLAM FRITTERS</h5>
+
+<p>Mince six clams fine and then place in a bowl and add sufficient
+milk to the clam juice to make one and one-half cups.
+Pour over minced clams and add</p>
+
+<div class="poem">  <div class="stanza">
+<p>Two and one-quarter cups of flour,</p>
+<p>One and one-half teaspoons of salt,</p>
+<p>One-half teaspoon of pepper,</p>
+<p>One well-beaten egg,</p>
+<p>Two tablespoons of baking powder (level),</p>
+<p>One tablespoon of grated onion,</p>
+<p>Three tablespoons of finely minced parsley.</p>
+  </div>  </div>
+
+<p>Beat to a smooth batter and then fry in deep fat.</p>
+
+
+<h5>CLAM COCKTAIL</h5>
+
+<p>Use four cherrystone clams for each service. Prepare a
+cocktail sauce as follows:</p>
+
+<div class="poem">  <div class="stanza">
+<p>One cup of canned tomatoes,</p>
+<p>One leek, chopped fine,</p>
+<p>One onion, chopped fine,</p>
+<p>Pinch of thyme,</p>
+<p>Pinch of cloves,</p>
+<p>One-half teaspoon of mustard,</p>
+<p>One-half cup of water.</p>
+  </div>  </div>
+
+<p>Cook for fifteen minutes, cool and then rub through a sieve and add</p>
+
+<div class="poem">  <div class="stanza">
+<p>One and one-half teaspoons of salt,</p>
+<p>One teaspoon of paprika,</p>
+<p>One tablespoon of Worcestershire sauce.</p>
+  </div>  </div>
+
+<p>Mix and then divide into four portions.</p>
+<span class="pagenum"><a name="page269" id="page269"></a>[pg 269]</span>
+
+
+<h5>CLAMS</h5>
+
+<p>Clams may be served and cooked in a manner similar to oysters.</p>
+
+
+<h5>BAKED HAM</h5>
+
+<p>Place a four and one-half to five-pound cut from the butt
+end of the ham in the fireless cooker overnight. In the morning
+remove the skin and then pat into the fat part of the ham</p>
+
+<div class="poem">  <div class="stanza">
+<p>Five tablespoons of brown sugar,</p>
+<p>One teaspoon of cinnamon,</p>
+<p>Three-quarters teaspoon of allspice.</p>
+  </div>  </div>
+
+<p>Place in a hot oven and bake for forty minutes. Baste every ten minutes with</p>
+
+<div class="poem">  <div class="stanza">
+<p>Six tablespoons of vinegar,</p>
+<p>Three-quarters tablespoon of boiling water.</p>
+  </div>  </div>
+
+<p>Use the liquid in the pan, after baking the ham for making
+gravy, by browning three tablespoons of flour, then adding the
+liquid left in the pan and sufficient boiling water to make one
+and one-quarter cups of gravy. Season.</p>
+
+
+<h5>HAM LOAF</h5>
+
+<p>Chop the left-over ham very fine. Measure and add to one and one-half cups</p>
+
+<div class="poem">  <div class="stanza">
+<p>One and one-half cups of cold cooked oatmeal,</p>
+<p>Two onions, grated,</p>
+<p>One teaspoon of paprika,</p>
+<p>One-half cup of bread crumbs,</p>
+<p>One cup of cream sauce,</p>
+<p>One tablespoon of Worcestershire sauce.</p>
+  </div>  </div>
+
+<p>Mix and then pour into well-greased loaf-shaped pan and
+then place this pan in a larger one containing warm water.
+Bake for forty minutes in a moderate oven. Serve with hot tomato sauce.</p>
+<span class="pagenum"><a name="page270" id="page270"></a>[pg 270]</span>
+
+
+<h5>ENGLISH HAM PIE</h5>
+
+<p>Cut the remainder of the fresh baked ham into neat pieces,
+laying aside all the small bits. Pare and cut in dice sufficient
+potatoes to measure one quart. Chop fine sufficient onions to
+measure one cupful. Place the potatoes and onions in a saucepan
+and add sufficient boiling water to cover. Cook until tender
+and then drain. Now prepare a pastry as follows: Place</p>
+
+<div class="poem">  <div class="stanza">
+<p>Two cups of flour,</p>
+<p>One teaspoon of salt,</p>
+<p>Two teaspoons of baking powder.</p>
+  </div>  </div>
+
+<p>in a bowl. Sift and then rub in six tablespoons of shortening.
+Mix with one-half cup of ice-cold water. Roll out and then
+line a shallow pan with pastry. Place a layer of potatoes and
+onions and then a layer of the meat. Season well and cover
+the meat with a second layer of the potatoes. Season and then
+add two cups of highly seasoned gravy. Place top crust in
+position and fasten the edges tightly by pinching together
+firmly. Brush the pastry with cold water and then bake one hour in a slow oven.</p>
+
+
+<h5>CHEESE LOAF</h5>
+
+<div class="poem">  <div class="stanza">
+<p>Three cups of fine bread crumbs,</p>
+<p>One and one-half cups of cottage cheese,</p>
+<p>One and one-half cups of very thick cream sauce,</p>
+<p>One large onion, minced fine,</p>
+<p>One and one-half teaspoons of salt,</p>
+<p>One teaspoon of paprika,</p>
+<p>One teaspoon of Worcestershire sauce.</p>
+  </div>  </div>
+
+<p>Mix thoroughly and then mould into shape. Pack into well-greased
+pan and set this pan in a large bake pan, with hot water
+to one-quarter of the depth of the bake pan. Bake in a moderate
+oven for fifty minutes.</p>
+<span class="pagenum"><a name="page271" id="page271"></a>[pg 271]</span>
+
+
+<h5>BARBECUE OF BOILED HAM</h5>
+
+<p>Cut cold boiled ham into very thin slices and then place
+in a chafing dish and add</p>
+
+<div class="poem">  <div class="stanza">
+<p>One-half glass of currant jelly,</p>
+<p>Three tablespoons of vinegar,</p>
+<p>Four tablespoons of water,</p>
+<p>One-half teaspoon of Worcestershire sauce,</p>
+<p>One-quarter teaspoon of paprika.</p>
+  </div>  </div>
+
+<p>Heat until very hot, and then serve on toast.</p>
+
+
+<h5>HEAD CHEESE</h5>
+
+<p>Have the butcher clean and crack a young pig's head. Wash
+well and put on to cook in a pot large enough to have the water
+completely cover the head. Cook until the meat leaves the
+bones, skimming carefully. When cooked lift pot from the fire
+and take the meat from the pot. Chop fine, seasoning with
+salt and pepper and one tablespoon of poultry seasoning; mix
+thoroughly; put a clean cloth in the colander and put in the
+cheese; cover with another cloth; place a plate on top and
+weight down with a flat-iron.</p>
+
+
+<h5>ITALIAN CANAPE</h5>
+
+<p>Mince fine</p>
+
+<div class="poem">  <div class="stanza">
+<p>One green pepper,</p>
+<p>One medium sized onion,</p>
+<p>One leek,</p>
+<p>Four branches of parsley,</p>
+<p>One tomato.</p>
+  </div>  </div>
+
+<p>Now place four tablespoons of shortening in a saucepan
+and add the vegetables. Cook slowly until tender and then add</p>
+
+<div class="poem">  <div class="stanza">
+<p>Five tablespoons of grated cheese,</p>
+<p>One teaspoon of salt,</p>
+<p>One teaspoon of paprika.</p>
+  </div>  </div>
+
+<p>Mix thoroughly and then spread on thin slices of toast.
+Garnish with sliced stuffed olives and dust with paprika.</p>
+<span class="pagenum"><a name="page272" id="page272"></a>[pg 272]</span>
+
+
+<h5>CHEESE SAUCE</h5>
+
+<div class="poem">  <div class="stanza">
+<p>One cup of water,</p>
+<p>One cup of milk,</p>
+<p>Five level tablespoons of flour.</p>
+  </div>  </div>
+
+<p>Dissolve the flour in milk and water; bring to a boil; cook
+slowly for ten minutes; now add</p>
+
+<div class="poem">  <div class="stanza">
+<p>One teaspoon of salt,</p>
+<p>One teaspoon of pepper,</p>
+<p>One well-beaten egg,</p>
+<p>One-half cup grated cheese.</p>
+  </div>  </div>
+
+
+<h5>WELSH RAREBIT</h5>
+
+<p>Cut one-half pound cheese very fine and then place in a saucepan and add</p>
+
+<div class="poem">  <div class="stanza">
+<p>One-half teaspoon of mustard,</p>
+<p>One teaspoon of grated onion,</p>
+<p>Two well-beaten eggs,</p>
+<p>One tablespoon of Worcestershire sauce.</p>
+  </div>  </div>
+
+<p>Stir until well creamed and free from lumps and then pour
+over slices of toast. Sprinkle lightly with paprika and serve.</p>
+
+
+<h5>CHELSEA RABBIT</h5>
+
+<p>Cut one pound of cheese into small bits and then place two
+tablespoons of butter in a chafing dish and add</p>
+
+<div class="poem">  <div class="stanza">
+<p>One onion, cut fine,</p>
+<p>One cup of thick tomato pulp, pressed through a fine sieve,</p>
+<p>One tablespoon of Worcestershire sauce,</p>
+<p>One and one-half teaspoons of salt,</p>
+<p>One and one-half teaspoons of paprika.</p>
+  </div>  </div>
+
+<p>Cook until the onion is soft and then add cheese and stir
+until the cheese is melted and the mixture well blended. This
+will serve from six to eight persons.</p>
+<span class="pagenum"><a name="page273" id="page273"></a>[pg 273]</span>
+
+
+<h5>CHEESE CANAPE</h5>
+
+<p>Place in a bowl</p>
+
+<div class="poem">  <div class="stanza">
+<p>Three tablespoons of grated cheese,</p>
+<p>One tablespoon of minced parsley,</p>
+<p>One-quarter teaspoon of salt,</p>
+<p>One-half teaspoon of paprika,</p>
+<p>One tablespoon of butter.</p>
+  </div>  </div>
+
+<p>Mix to a paste and then spread on a thin triangle of bread.
+Dust lightly with paprika.</p>
+
+
+<h5>TOMATO CANAPE</h5>
+
+<p>Cut the tomatoes into very thin slices and then place on a
+plate and season with salt and pepper. Now place on a plate</p>
+
+<div class="poem">  <div class="stanza">
+<p>One tablespoon of butter,</p>
+<p>One-half teaspoon of mustard,</p>
+<p>One-quarter teaspoon of paprika,</p>
+<p>One tablespoon of parsley.</p>
+  </div>  </div>
+
+<p>Work to a nice smooth paste and then spread lightly over
+the tomatoes. Place on a small round cracker and garnish with
+a slice of hard-boiled egg.</p>
+
+
+<h5>LA BRETE CANAPE</h5>
+
+<p>Pick the fish from the backbone of a cooked mackerel, adding
+any left-over portions. There need be only about two
+tablespoons. Rub the fish through a sieve and add</p>
+
+<div class="poem">  <div class="stanza">
+<p>One small onion, grated,</p>
+<p>One-half teaspoon of mustard,</p>
+<p>One-half teaspoon of paprika,</p>
+<p>One and one-half tablespoons of butter.</p>
+  </div>  </div>
+
+<p>Work to a paste and then spread on thin toasted strips of bread.</p>
+<span class="pagenum"><a name="page274" id="page274"></a>[pg 274]</span>
+
+
+<h5>BOHEMIAN RELISH</h5>
+
+<p>Place on a bread and butter plate</p>
+
+<div class="poem">  <div class="stanza">
+<p>Two slices of salomi sausage,</p>
+<p>One radish,</p>
+<p>One tablespoon of prepared scallion,</p>
+<p>One thin slice of tomato.</p>
+  </div>  </div>
+
+<p>To prepare the scallions chop fine and add</p>
+
+<div class="poem">  <div class="stanza">
+<p>Six tablespoons of mayonnaise dressing,</p>
+<p>One tablespoon of vinegar.</p>
+  </div>  </div>
+
+<p>Mix thoroughly and then serve.</p>
+
+
+<h5>ITALIAN CANAPE</h5>
+
+<div class="poem">  <div class="stanza">
+<p>Two branches of parsley,</p>
+<p>One small onion,</p>
+<p>One-half green pepper.</p>
+  </div>  </div>
+
+<p>Mince fine and then cook until soft, taking care not to brown,
+in two tablespoons of salad oil. Now toast thin slices of cornbread
+slightly and spread with this mixture. Sprinkle with
+grated cheese and paprika.</p>
+
+
+<h5>CANAPE A LA MODE</h5>
+
+<p>Flake into bits two tablespoons of the mackerel left from
+breakfast, and then place on a dish and add</p>
+
+<div class="poem">  <div class="stanza">
+<p>Three tablespoons of mayonnaise dressing,</p>
+<p>One teaspoon of paprika,</p>
+<p>One tablespoon of finely chopped parsley.</p>
+  </div>  </div>
+
+<p>Mix to a smooth paste and then spread on triangles of
+toasted bread. Garnish with parsley.</p>
+
+
+<h5>FRIED PIGS FEET</h5>
+
+<p>Have the butcher crack the feet; wash and put into a pot of
+boiling water to cook. Cook gently until they separate easily
+from the joints; lift from the water, and set to cool. When cold
+divide in portions, dip in egg and cracker-dust and fry in
+boiling hot lard. Serve with coleslaw or chow-chow.</p>
+<span class="pagenum"><a name="page275" id="page275"></a>[pg 275]</span>
+
+
+<h5>MINCEMEAT</h5>
+
+<p>During the Xmas holidays open house was kept by the barons
+and knights of the early days. Great festivities and merrymaking
+was the order of the time. The great f&#234;te took place
+on Xmas day. On that day the mistresses of the households
+vied with each other in a friendly rivalry with their dishes of mutton pie.</p>
+
+<p>The mutton pie, as it was known in 1596, is the mince pie
+of to-day. It was also known by the name of Xmas pie or
+shredds. In Herrick's time it was considered vitally important
+to put an armed guard to watch the Xmas pies, lest some sweet-toothed
+rascal purloin them and then there would be no pies
+to grace the feast. As ever in warring lands, food commodities
+were scarce and expensive and accordingly considered a great luxury.</p>
+
+
+<h5>MINCEMEAT</h5>
+
+<p>Mincemeat may now be prepared for the holidays; and if
+kept in a cool place it will have sufficient time to blend and
+ripen. Here are some inexpensive recipes:</p>
+
+<div class="poem">  <div class="stanza">
+<p>One-half cup of suet,</p>
+<p>One-half cup of grated carrot,</p>
+<p>Six cups of apples, chopped fine,</p>
+<p>Two cups of raisins, chopped,</p>
+<p>One-half cup of cooked meat, chopped fine,</p>
+<p>One-half cup of citron, chopped fine,</p>
+<p>One-half cup of orange peel, chopped fine,</p>
+<p>Two tablespoons of cinnamon,</p>
+<p>One-half tablespoon of nutmeg,</p>
+<p>One-half tablespoon of cloves,</p>
+<p>One and one-half cups of molasses,</p>
+<p>One cup of boiled cider.</p>
+  </div>  </div>
+
+<p>Mix in the order given. Pack into a bowl or crock. Cover
+closely and then set in a cool place to ripen. Cold left-over meat may be used.</p>
+<span class="pagenum"><a name="page276" id="page276"></a>[pg 276]</span>
+
+
+<h5>NEW ENGLAND MINCEMEAT</h5>
+
+<p>Place one-half pound of hamburg steak in a saucepan and
+add one cup of cider. Cook for fifteen minutes; then remove
+from the saucepan and place in a large bowl and add</p>
+
+<div class="poem">  <div class="stanza">
+<p>Six ounces shredded suet,</p>
+<p>One-half pound currants,</p>
+<p>One-half pound of raisins,</p>
+<p>Two pounds of minced apples,</p>
+<p>Four ounces of minced citron,</p>
+<p>Four ounces of minced orange peel,</p>
+<p>Four ounces of minced lemon peel,</p>
+<p>Two tablespoons of cinnamon,</p>
+<p>One tablespoon of allspice,</p>
+<p>Three-fourths of tablespoon of cloves,</p>
+<p>Two and one-half cups of syrup,</p>
+<p>One cup of boiled cider.</p>
+  </div>  </div>
+
+<p>Mix in the order given, then pack in glass or crock. Cover
+closely and then set in a cool place to ripen.</p>
+
+
+<h5>ORANGE MINCEMEAT</h5>
+
+<p>Squeeze the juice of three oranges. Place the peel in a
+saucepan of cold water. Cook until tender. Drain and then
+pour through the food chopper. Place in a bowl and add</p>
+
+<div class="poem">  <div class="stanza">
+<p>Six cups of apples, chopped moderately fine,</p>
+<p>One cup of suet, chopped fine,</p>
+<p>One cup of raisins, chopped fine,</p>
+<p>One cup of evaporated peaches, chopped fine,</p>
+<p>One cup of evaporated apricots, chopped fine,</p>
+<p>One-half cup of citron, chopped fine,</p>
+<p>One cup of grated carrot,</p>
+<p>Two tablespoons of cinnamon,</p>
+<p>One-half tablespoon of allspice,</p>
+<p>One-half tablespoon of mace,</p>
+<p>One-half tablespoon of ginger,</p>
+<p>One-half tablespoon of cloves,</p>
+<p>Two cups of molasses,</p>
+<p>One cup of boiled cider.</p>
+  </div>  </div>
+
+<p>Mix in the order given and then pack in a large bowl or
+crock or stone pot. Cover closely and then put in a cool place for ten days to ripen.</p>
+<span class="pagenum"><a name="page277" id="page277"></a>[pg 277]</span>
+
+
+<h5>GREEN TOMATO AND APPLE MINCE</h5>
+
+<p>Place one quart of green tomatoes chopped fine in a colander.
+Cover with two tablespoons of salt. Let drain for two
+hours. Place in a saucepan and add</p>
+
+<div class="poem">  <div class="stanza">
+<p>One cup of syrup,</p>
+<p>One cup of cider.</p>
+  </div>  </div>
+
+<p>Cook gently for one-half hour; now pour into a bowl and add</p>
+
+<div class="poem">  <div class="stanza">
+<p>Three-fourths of a cup of shredded suet,</p>
+<p>Five cups of apples, chopped,</p>
+<p>One carrot, grated fine,</p>
+<p>Two cups of raisins, chopped fine,</p>
+<p>Two cups of dates, chopped fine,</p>
+<p>One-half cup of figs, chopped fine,</p>
+<p>One-half cup of peanuts, chopped fine,</p>
+<p>One and one-half tablespoons of cinnamon,</p>
+<p>One-half tablespoon of cloves,</p>
+<p>One-half tablespoon of nutmeg,</p>
+<p>One-half tablespoon of ginger,</p>
+<p>One and one-half cups of molasses,</p>
+<p>One cup of boiled cider.</p>
+  </div>  </div>
+
+<p>Mix in the order given; then store as directed in the preceding
+recipes. Do not peel the apples. When putting the suet,
+raisins and dried fruit through the food chopper, add a dried
+crust of bread to prevent clogging.</p>
+
+
+<h5>EGGS</h5>
+
+<p>The similarity in the proportion of the shell, yolk and white
+of eggs in the chicken eggs is that the shell averages about one-tenth,
+the yolk about three-fourths and the white about four-tenths.
+The shell alone is counted as waste. The white contains
+about six-eighths water, the solids of the white are virtually all
+nitrogenous matter or protein. The yolk contains about one-half
+water and one-third fat, and the balance is of nitrogenous matter or protein.</p>
+
+<p>Newly laid or fresh eggs have a semi-transparent uniform,
+pale pinkish tint; the shell contains a very small air chamber,
+<span class="pagenum"><a name="page278" id="page278"></a>[pg 278]</span>
+which separates the skin and shell of the egg and is filled with
+air. This chamber increases with the age of the egg.</p>
+
+<p>Eggs when cooked at a low temperature are delicate and
+easy to digest, and they can be used for invalids, and persons
+with a delicate digestion.</p>
+
+
+<h5>HOW TO COOK EGGS</h5>
+
+<p>Eggs boiled are eggs spoiled; the physicians tell us that
+hard-boiled eggs require three and a half hours to digest. Keep
+this in mind when cooking eggs. Water boils at a temperature
+of 212 degrees Fahrenheit. Eggs should be cooked at a temperature
+between 165 and 185 degrees Fahrenheit.</p>
+
+<p>Place water in a saucepan and bring to a boil; boil for
+three minutes and add the eggs. Place on the back of the stove
+and let the eggs stand for eight minutes for a very soft boil and
+twenty-five minutes for hard boiled. The water should be kept
+hot&mdash;that is, just below the boiling point.</p>
+
+
+<h5>FRIED EGGS</h5>
+
+<p>Place the fat in the pan and heat until very hot and then
+place where the pan will maintain this heat without getting
+any hotter; if you use the gas turn down the burner. Add the
+eggs. Let them cook very slowly until set and then turn if desired.
+Eggs cooked in this way will not absorb the fat and will
+be tender and delicate, and not have a crust of crisped egg around the edge.</p>
+
+
+<h5>EGGS CARTHEOTH</h5>
+
+<p>Tomatoes, peppers and pimentoes are generally used for this
+dish. Prepare the tomatoes or peppers by cutting a slice from
+the top and then hollowing out the centers. Break in an egg
+and then season with salt and pepper and a little finely minced
+parsley. Cover with two tablespoons of cream sauce. Place
+<span class="pagenum"><a name="page279" id="page279"></a>[pg 279]</span>
+in the oven and bake for ten minutes. Finely minced ham or
+bacon may be sprinkled over the egg before adding the cream sauce.</p>
+
+<p>Cold cooked or left-over vegetables, such as corn, peas,
+asparagus, onions or cauliflower, may be used also. Cold boiled
+potatoes, beets, turnips, etc., may be made to do duty in place
+of tomatoes, peppers or pimentos for the sake of variety. Serve
+with a thick, highly seasoned sauce.</p>
+
+
+<h5>POACHED EGGS</h5>
+
+<p>To prepare poached eggs place water in a saucepan and
+add one tablespoon of vinegar to each pint of water. Bring to
+a boil and then open the egg on a saucer and slide into the
+boiling water, let simmer slowly until it forms and then lift
+with a skimmer on to a napkin to drain. Then roll gently
+on a slice of buttered toast.</p>
+
+<p>If you have any old-fashioned muffin rings place them flat
+in the bottom of the saucepan and then pour the eggs in and
+poach. Or you may use any of the poachers, that are sold in
+any of the house-furnishing stores.</p>
+
+
+<h5>OMELET</h5>
+
+<p>Plain and fluffy omelets are cooked in the same manner as the fried eggs.</p>
+
+
+<h5>PLAIN OMELET</h5>
+
+<p>Place three tablespoons of shortening in a frying pan and
+then, while heating, place the three eggs in a bowl and add</p>
+
+<div class="poem">  <div class="stanza">
+<p>One tablespoon of milk,</p>
+<p>One tablespoon of water.</p>
+  </div>  </div>
+
+<p>Beat with a fork to thoroughly mix and then, when the pan
+is smoking hot, turn in the mixture. Then place where the
+omelet will cook very slowly. Season and then turn and fold
+and roll, turning on a hot platter.</p>
+<span class="pagenum"><a name="page280" id="page280"></a>[pg 280]</span>
+
+
+<h5>SPANISH OMELET</h5>
+
+<p>Use the fluffy omelet recipe and then chop fine two medium-sized
+tomatoes, drain free from the moisture and add one medium-sized
+onion and four large olives, chopped fine. Place in a
+small pan with one tablespoon of butter to heat. When hot
+spread over the omelet and then fold and roll or place in a hot oven and bake.</p>
+
+
+<h5>FLUFFY OMELET</h5>
+
+<p>Separate the yolks and whites of three eggs. Place the
+yolks in a bowl and add three tablespoons of milk. Beat to
+thoroughly mix and then beat the whites until very stiff. Cut
+and fold the yolks into the prepared whites and then turn into
+a pan and cook slowly. Fold and roll and turn on a hot platter.</p>
+
+<p>Fried eggs and omelets may be garnished with ham, bacon,
+parsley, finely chopped; pimentos and green peppers.</p>
+
+<p>To make variously flavored omelets, prepare the omelet as
+for plain omelet and then just before the turning and rolling
+add the desired flavoring. Then roll and fold the omelet and
+turn out on a hot dish. Have the filling heated before spreading
+on the omelet. Left-over vegetables and bits of meat may
+be used in this manner for attractive dishes.</p>
+
+
+<h5>TIGER-EYE SANDWICHES</h5>
+
+<p>Use strictly fresh eggs for this. Separate the white and
+the yolk and keep the yolk in the shell until ready for use. Add
+a pinch of salt to the white and beat until very stiff. Pile in a
+pyramid on a square slice of toast. Make a well in the centre of
+the white of egg and then drop in the yolk. Dust over lightly
+with paprika and then bake for seven minutes in a hot oven.</p>
+<span class="pagenum"><a name="page281" id="page281"></a>[pg 281]</span>
+
+
+<h5>MEASUREMENTS</h5>
+
+<p>Many women are familiar with the importance of accurate
+measurements in preparing foods. Others frequently complain
+of the troubles they have with recipes, but what they actually
+need to know is that we no longer live in the days of twenty-five
+cents a dozen for fresh eggs and that the day of thirty cents per
+pound for creamery butter of excellent quality is past.</p>
+
+<p>Gone are the days of plenty when the extravagant cook
+was the best cook. Banish all recipes that call for cups of butter.</p>
+
+<p>From motives of real practical economy, we now use level
+measurements; that means that you first sift your flour into
+a bowl and then fill the measure, using a spoon to fill with and
+then level the top of the measure with a knife. Level measurement
+means all that lies below the edge of the cup or spoon.</p>
+
+<p>The experienced cook with an eye for measurements can
+gauge the amounts, very frequently, to a nicety. While she may
+sometimes have a failure, she will never attribute it to her measure
+or the method of compounding the ingredients; oftentimes
+she will blame the flour, the baking powder or even the oven.</p>
+
+<p>One woman wrote me that she wished to know what the
+trouble was with her cakes. I asked her to give the recipe and she
+answered that she generally used a bowl for measuring and that
+then she used sugar, eggs, butter, flour and enough milk or water
+to make a batter&mdash;there was no real definite amounts. When I
+replied I told her that it was the measurements and methods
+that she used that frequently caused a failure. But she was
+sure that was not the case, for her cake was usually good, and it
+was only once in a while that she had a failure. So I had quite
+a time convincing her that accurate measurements will always
+give the same results and assured success and that she could bake
+the same cake 365 days in the year and not once have a failure.</p>
+
+<p>To-day this woman would not return to the old way of
+doing her cooking, and recently I had a little note from her
+<span class="pagenum"><a name="page282" id="page282"></a>[pg 282]</span>
+telling me to let the other middle-aged and young housewives,
+too, know how necessary it is to be accurate.</p>
+
+<p>You know it only takes a few minutes longer to measure
+accurately, and then you are able to make that delicious
+cake without a failure. No failures, no waste. Truly, the
+words of "trusting to luck" should be taboo in the efficient woman's kitchen.</p>
+
+<p>The temptation to add just a little more sugar, flour or
+shortening to a recipe with the idea of improving it must be
+eliminated if you wish to cook successfully. When using vegetable
+oil in place of butter in making cakes cut down the quantity
+of fat fully one-third. Many cake recipes contain too much fat.</p>
+
+<p>When the amounts are less than one cup, frequently it
+is easier to measure with a spoon. Remember all measures are level:</p>
+
+<table summary="measures" align="center">
+<tr><td align="left">Sixteen tablespoons                  </td><td align="right"> 1 cup</td></tr>
+<tr><td align="left">Eight tablespoons                    </td><td align="right"> &#189; cup</td></tr>
+<tr><td align="left">Four tablespoons                     </td><td align="right"> &#188; cup</td></tr>
+<tr><td align="left">Five tablespoons plus one teaspoon&nbsp;   </td><td align="right"> &#8531; cup</td></tr>
+</table>
+
+<p>Sift the flour once before measuring. Standard measuring
+cups holding one-half pint are divided on one side into quarters
+and on the other side into thirds, and they are usually found in
+all housefurnishing stores, and there is a choice of aluminum, glass or tin.</p>
+
+<p>Sets of measuring spoons will save time and trouble. The
+spoons graduate from one-quarter of a teaspoon to one tablespoon,
+thus making accurate measurements for seasoning and flavoring.</p>
+
+<p>A spatula will repay its cost many times over the first month
+it is used. It is possible with this knife to remove every particle
+of food from a mixing bowl.</p>
+
+<p>How can you keep a house without a pair of reliable scales?
+Do you know how much the chicken weighed that you bought
+on Saturday, and do you know how much waste there was;
+or the weight of the bone in the meat that you purchased on
+<span class="pagenum"><a name="page283" id="page283"></a>[pg 283]</span>
+Wednesday? Do you ever weigh your purchases? Think this
+over and then buy a good pair of scales and keep them in a convenient place.</p>
+
+<table summary="measures" align="center">
+<tr><td align="left" colspan="2">List of equivalent measures:&mdash;</td></tr>
+<tr><td align="right">1 </td><td align="left"> salt spoon   </td><td align="right">&#188; </td><td align="left">teaspoon</td></tr>
+<tr><td align="right">3 </td><td align="left"> teaspoons    </td><td align="right">1 </td><td align="left">tablespoon</td></tr>
+<tr><td align="right">3 </td><td align="left"> tablespoons  </td><td align="right">1 </td><td align="left">cooking spoon</td></tr>
+<tr><td align="right">4 </td><td align="left"> tablespoons  </td><td align="right">&#188; </td><td align="left">cup</td></tr>
+<tr><td align="right">8 </td><td align="left"> tablespoons  </td><td align="right">&#189; </td><td align="left">cup</td></tr>
+<tr><td align="right">12 </td><td align="left">tablespoons  </td><td align="right">&#190; </td><td align="left">cup</td></tr>
+<tr><td align="right">16 </td><td align="left">tablespoons  </td><td align="right">1 </td><td align="left">cup</td></tr>
+<tr><td align="right">2  </td><td align="left">cups         </td><td align="right">1 </td><td align="left">pint</td></tr>
+<tr><td align="right">2 </td><td align="left">pints         </td><td align="right">1 </td><td align="left">quart</td></tr>
+<tr><td align="right">4 </td><td align="left">quarts        </td><td align="right">1 </td><td align="left">gallon</td></tr>
+<tr><td align="center" colspan="4">DRY MEASURE</td></tr>
+<tr><td align="right">8 </td><td align="left">quarts                            </td><td align="right">1 </td><td align="left">peck</td></tr>
+<tr><td align="right">2 </td><td align="left">quarts                            </td><td align="right">&#188; </td><td align="left">peck</td></tr>
+<tr><td align="right">4 </td><td align="left">quarts                            </td><td align="right">&#189; </td><td align="left">peck</td></tr>
+<tr><td align="right">2  </td><td align="left">cups granulated sugar            </td><td align="right">1 </td><td align="left"> pound</td></tr>
+<tr><td align="right">2&#190; </td><td align="left">cups brown sugar              </td><td align="right">1 </td><td align="left"> pound</td></tr>
+<tr><td align="right">3&#189; </td><td align="left">cups ground coffee            </td><td align="right">1 </td><td align="left"> pound</td></tr>
+<tr><td align="right">3  </td><td align="left">cups of cornstarch               </td><td align="right">1 </td><td align="left"> pound</td></tr>
+<tr><td align="right">2 </td><td align="left">cups of butter                    </td><td align="right">1 </td><td align="left"> pound</td></tr>
+<tr><td align="right">2  </td><td align="left">cups of lard                     </td><td align="right">1 </td><td align="left"> pound</td></tr>
+<tr><td align="right">3  </td><td align="left">cups granulated cornmeal         </td><td align="right">1 </td><td align="left"> pound</td></tr>
+<tr><td align="right">3&#190; </td><td align="left">cups of rye flour             </td><td align="right">1 </td><td align="left"> pound</td></tr>
+<tr><td align="right">3&#190; </td><td align="left">cups of graham flour          </td><td align="right">1 </td><td align="left"> pound</td></tr>
+<tr><td align="right">3&#190; </td><td align="left">cups of unsifted wheat flour  </td><td align="right">1 </td><td align="left"> pound</td></tr>
+<tr><td align="right">4  </td><td align="left">cups of sifted flour             </td><td align="right">1 </td><td align="left"> pound</td></tr>
+<tr><td align="right">3&#189; </td><td align="left">cups whole wheat flour        </td><td align="right">1 </td><td align="left"> pound</td></tr>
+<tr><td align="right">9  </td><td align="left">cups of bran flour               </td><td align="right">1 </td><td align="left"> pound</td></tr>
+<tr><td align="right">2 </td><td align="left">cups of rice flour                </td><td align="right">1 </td><td align="left"> pound</td></tr>
+</table>
+
+
+<h5>ITALIAN DRESSING</h5>
+
+<div class="poem">  <div class="stanza">
+<p>One-half cup of salad oil,</p>
+<p>Four tablespoons of vinegar,</p>
+<p>One teaspoon of salt,</p>
+<p>One teaspoon of paprika,</p>
+<p>Three tablespoons of grated cheese.</p>
+  </div>  </div>
+
+<p>Place in a fruit jar and then shake to blend.</p>
+<span class="pagenum"><a name="page284" id="page284"></a>[pg 284]</span>
+
+
+<h5>SOUR CREAM CUCUMBER DRESSING</h5>
+
+<p>Pare and grate one medium-sized cucumber and then sprinkle
+with one teaspoon of salt. Let stand for one hour and then
+drain, and place one cup of sour cream in a bowl. Beat until
+stiff and add the prepared cucumber and</p>
+
+<div class="poem">  <div class="stanza">
+<p>One teaspoon of mustard,</p>
+<p>One teaspoon of pepper,</p>
+<p>Two tablespoons of finely chopped onion,</p>
+<p>Two tablespoons of finely chopped parsley,</p>
+<p>Juice of one-half lemon.</p>
+  </div>  </div>
+
+<p>Mix well before serving.</p>
+
+
+<h5>CREAM CABBAGE</h5>
+
+<p>Cut the cabbage fine and then place in cold salted water
+to crisp. Drain well and then add</p>
+
+<div class="poem">  <div class="stanza">
+<p>One green or red pepper, chopped fine to each quart of</p>
+<p>cabbage,</p>
+<p>One tablespoon of mustard seed</p>
+  </div>  </div>
+
+<p>and then prepare a dressing as follows:</p>
+
+<p>Place in a soup plate the yolk of one egg, and then add</p>
+
+<div class="poem">  <div class="stanza">
+<p>One teaspoon of vinegar,</p>
+<p>One teaspoon of mustard,</p>
+<p>One teaspoon of sugar,</p>
+<p>One teaspoon of paprika.</p>
+  </div>  </div>
+
+<p>Work with a fork to a smooth thick paste, and then add
+slowly one-half cup of salad oil. When very thick reduce to
+the desired consistency with four tablespoons of evaporated milk
+and six to eight tablespoons of vinegar. Beat with a Dover
+egg-beater and then pour over the cabbage.</p>
+
+
+<h5>SALADS</h5>
+
+<p>Wash and drain the lettuce and then shred fine, using a pair
+of sharp scissors. Place in a bowl and then chop fine one bunch
+of scallions and a stalk of celery and add to the lettuce. Cover
+with mayonnaise dressing and serve for luncheon with a plate
+of cream soup. Toast and a light dessert will complete this meal.</p>
+<span class="pagenum"><a name="page285" id="page285"></a>[pg 285]</span>
+
+
+<h5>ENGLISH WATER-CRESS SALAD</h5>
+
+<p>Cut five strips of bacon in dice and then brown nicely in a
+frying pan. Lift cooked bacon, drain off the fat, leaving only
+about five tablespoons in the pan. Now place in a cup</p>
+
+<div class="poem">  <div class="stanza">
+<p>One-half teaspoon of mustard,</p>
+<p>One-half teaspoon of sugar,</p>
+<p>One teaspoon of salt,</p>
+<p>One-half teaspoon of paprika,</p>
+<p>Four tablespoons of vinegar.</p>
+  </div>  </div>
+
+<p>Dissolve and pour into the hot fat, bring to a boil and then
+add the cooked bacon. Now place the prepared water-cress
+in a bowl and pour over it the bacon with the prepared dressing.
+Toss gently to mix and then garnish with hard-boiled eggs (sliced).</p>
+
+<p>Corn salad, cabbage, lettuce, romaine and escarolle salads
+may be used in place of the water-cress for variety.</p>
+
+<p>Radishes should be well washed and then allowed to crisp
+in cold water. Split from the tip to the stem end in quarters.
+Large radishes may be peeled and cooked until tender in boiling
+water and then drained and served with a cream, Hollandaise
+or plain butter sauce for variety.</p>
+
+
+<h5>OLD ENGLISH MUSTARD DRESSING</h5>
+
+<div class="poem">  <div class="stanza">
+<p>One tablespoon of evaporated milk,</p>
+<p>One teaspoon of mustard.</p>
+  </div>  </div>
+
+<p>Place in a soup plate and blend together, then add one
+tablespoon of oil. Then drop the vinegar, then the oil again until you have used</p>
+
+<div class="poem">  <div class="stanza">
+<p>Eight tablespoons of salad oil,</p>
+<p>One tablespoon of vinegar.</p>
+  </div>  </div>
+
+<p>Serve on lettuce, cucumbers, meat or fish.</p>
+<span class="pagenum"><a name="page286" id="page286"></a>[pg 286]</span>
+
+
+<h5>RICH BOILED SALAD DRESSING</h5>
+
+<div class="poem">  <div class="stanza">
+<p>One-half cup of water,</p>
+<p>Three-quarters cup of vinegar,</p>
+<p>Five tablespoons of cornstarch.</p>
+  </div>  </div>
+
+<p>Dissolve the starch in water and bring to a boil. Cook for
+three minutes and then add</p>
+
+<div class="poem">  <div class="stanza">
+<p>One well-beaten egg,</p>
+<p>One-half cup of thick cream,</p>
+<p>One tablespoon of sugar,</p>
+<p>One teaspoon of salt,</p>
+<p>One teaspoon of paprika.</p>
+  </div>  </div>
+
+<p>Mix the sugar and seasoning with the cream and add the
+egg; then add to the boiling mixture and remove from the fire
+at once. Beat in slowly six tablespoons of salad oil. This will
+keep in a cool place for six weeks.</p>
+
+
+<h5>ASPARAGUS VINAIGRETTE</h5>
+
+<p>Wash and scrape the asparagus and allow four stalks for
+each service. Trim to remove the pithy end of the stalk and
+then cook in boiling water until tender. Lift and drain well,
+then place in a dish and cover with the following sauce:</p>
+
+<div class="poem">  <div class="stanza">
+<p>Four tablespoons of salad oil,</p>
+<p>Two tablespoons of vinegar,</p>
+<p>One-half tablespoon of grated onion,</p>
+<p>One-half tablespoon of finely chopped green pepper,</p>
+<p>One teaspoon of salt,</p>
+<p>One teaspoon of paprika,</p>
+<p>One-quarter teaspoon of mustard.</p>
+  </div>  </div>
+
+<p>Beat to mix and then set on ice to chill. Serve ice cold on crisp lettuce leaves.</p>
+<span class="pagenum"><a name="page287" id="page287"></a>[pg 287]</span>
+
+
+<h5>OTTAWA DRESSING</h5>
+
+<div class="poem">  <div class="stanza">
+<p>One-half cup of catsup,</p>
+<p>Two large onions grated,</p>
+<p>One large green pepper, chopped fine,</p>
+<p>One-half cup of salad oil,</p>
+<p>Six tablespoons of vinegar,</p>
+<p>One teaspoon of sugar,</p>
+<p>One teaspoon of salt,</p>
+<p>One teaspoon of mustard,</p>
+<p>One teaspoon of paprika.</p>
+  </div>  </div>
+
+<p>Blend spices in vinegar and then beat hard to blend.</p>
+
+
+<h5>BALTIMORE DRESSING</h5>
+
+<div class="poem">  <div class="stanza">
+<p>One cup of mayonnaise,</p>
+<p>One-half cup of well drained canned tomatoes,</p>
+<p>Two onions, grated fine,</p>
+<p>One tablespoon of Worcestershire sauce,</p>
+<p>Two teaspoons of salt,</p>
+<p>One teaspoon of mustard,</p>
+<p>One teaspoon of paprika.</p>
+  </div>  </div>
+
+<p>Mix thoroughly and then serve ice cold.</p>
+
+
+<h5>ASPARAGUS AND CELERY SALAD</h5>
+
+<p>Mince sufficient celery very fine to measure one cup. Place in a bowl and add</p>
+
+<div class="poem">  <div class="stanza">
+<p>One medium-sized onion,</p>
+<p>One green pepper.</p>
+  </div>  </div>
+
+<p>Mince very fine and then add</p>
+
+<div class="poem">  <div class="stanza">
+<p>One-half cup of mayonnaise,</p>
+<p>One tablespoon of vinegar,</p>
+<p>One teaspoon of salt,</p>
+<p>One-half teaspoon of paprika.</p>
+  </div>  </div>
+
+<p>Mix and then fill into a nest of crisp lettuce leaves and
+garnish with the tips of canned asparagus.</p>
+<span class="pagenum"><a name="page288" id="page288"></a>[pg 288]</span>
+
+
+<h5>CHEESE DRESSING</h5>
+
+<div class="poem">  <div class="stanza">
+<p>Four tablespoons of grated cheese,</p>
+<p>One teaspoon of mustard,</p>
+<p>One teaspoon of paprika,</p>
+<p>One teaspoon of salt,</p>
+<p>Eight tablespoons of oil,</p>
+<p>Four tablespoons of vinegar.</p>
+  </div>  </div>
+
+<p>Place in a bowl and blend well together.</p>
+
+
+<h5>DEVILED EGG SALAD</h5>
+
+<p>Hard boil two eggs and then remove the shells and cut open
+the length of the egg. Remove the yolks and then rub through a fine sieve and add</p>
+
+<div class="poem">  <div class="stanza">
+<p>One-half teaspoon of mustard,</p>
+<p>One-quarter teaspoon of paprika,</p>
+<p>One teaspoon of grated onion,</p>
+<p>One teaspoon of finely minced parsley,</p>
+<p>One-half teaspoon of salt,</p>
+<p>Three tablespoons of mayonnaise.</p>
+  </div>  </div>
+
+<p>Mix well and then form into balls, placing one ball in the
+place in the white of the egg, which had been left by the yolk.
+Now place each white or one-half egg in the nest of lettuce and place around the egg</p>
+
+<div class="poem">  <div class="stanza">
+<p>Six cooked string beans,</p>
+<p>One slice of tomato, cut in two,</p>
+<p>Two thin slices of onion,</p>
+  </div>  </div>
+
+<p>and garnish with two tablespoons of Russian dressing.</p>
+
+
+<h5>VEAL</h5>
+
+<p>Veal is the dressed carcass of the calf. The flesh should be
+firm, pinkish white and should be well cooked to develop its
+flavor and nutritious qualities. The cuts are the neck, shoulders,
+rack, breast, loin and leg. The shoulders, breast and loin
+are used for roasting, the neck and end of the leg for stewing,
+the leg for cutlets and the rack for chops. The knuckle from
+the leg of veal may be used for stews, soups, stock or pepper pot.</p>
+
+<p>Other products from the calf are heads, brains, hearts,
+sweetbreads, feet, calves' liver, tripe, kidney and tongue. The
+kidneys are usually left in the loin.</p>
+<span class="pagenum"><a name="page289" id="page289"></a>[pg 289]</span>
+
+
+<h5>TO COOK</h5>
+
+<p>The shoulder may be boned and rolled or left plain or just
+remove the blade bone and then use a filling. The breast may
+have the bones removed and then a pocket made and filled.</p>
+
+<p>To roast the loin trim and tie into shape and then roast.</p>
+
+<p>Meat from the neck, breast and knuckle is frequently used
+with chicken and, if properly prepared, it is delicious. Stock
+made from veal bones is rich in gelatine and may be used for
+meat loaves, moulds and aspics.</p>
+
+
+<h5>TO PREPARE BREADED CUTLETS</h5>
+
+<p>Cut the cutlets into suitable pieces and then roll in flour
+and dip in beaten egg, and then dip again in fine bread crumbs,
+patting firmly. Fry quickly to a golden brown. Place in a
+hot oven to finish cooking. The cutlet may be served with
+either brown gravy or tomato sauce.</p>
+
+
+<h5>VEAL CROQUETTES</h5>
+
+<div class="poem">  <div class="stanza">
+<p>One cup of milk,</p>
+<p>Five level tablespoons of cornstarch.</p>
+  </div>  </div>
+
+<p>Place in a saucepan and then dissolve the starch in the milk.
+Bring to a boil and cook for five minutes. Now add</p>
+
+<div class="poem">  <div class="stanza">
+<p>One and one-half cups of cooked veal, minced fine,</p>
+<p>One tablespoon of grated onion,</p>
+<p>Two tablespoons of finely minced parsley,</p>
+<p>One and one-half teaspoons of salt,</p>
+<p>One teaspoon of pepper,</p>
+<p>One tablespoon of Worcestershire sauce.</p>
+  </div>  </div>
+
+<p>Beat to blend well and then pour on greased platter and set
+in a cool place for four hours to mould. Form into croquettes
+and then dip in beaten egg, and then in fine bread crumbs; fry
+in hot fat. Serve with tomato sauce.</p>
+<span class="pagenum"><a name="page290" id="page290"></a>[pg 290]</span>
+
+
+
+
+<h4>COOKING THE FANCY CUTS</h4>
+
+
+<h5>TO PREPARE BRAINS</h5>
+
+<p>Soak for one hour in cool water, adding the juice of one-half
+lemon. Drain and then parboil for ten minutes. Drain
+and then trim free from excess tissue. Place under a weight to
+flatten and make firm, if desired, or cut into two and dip in flour
+and then in egg and finally in fine bread crumbs. Fry in hot fat
+until a golden brown. Serve with Hollandaise sauce.</p>
+
+
+<h5>ROAST SHOULDER OF VEAL</h5>
+
+<p>Have the butcher make a pocket in the veal for the filling.
+Now soak sufficient stale bread in cold water so that when
+pressed dry it will measure two cups. Place the bread in a saucepan and add</p>
+
+<div class="poem">  <div class="stanza">
+<p>One cup of finely chopped onions,</p>
+<p>Three tablespoons of finely chopped parsley,</p>
+<p>One green pepper, chopped fine,</p>
+<p>One-half cup of shortening.</p>
+  </div>  </div>
+
+<p>Mix thoroughly and then cook slowly so that the onion does
+not brown. When tender add</p>
+
+<div class="poem">  <div class="stanza">
+<p>One teaspoon of paprika,</p>
+<p>Two teaspoons of salt,</p>
+<p>One teaspoon of pepper.</p>
+  </div>  </div>
+
+<p>Mix thoroughly and then cool and fill into veal. Sew the
+opening with a darning needle and a stout string or fasten
+with toothpicks. Dust the meat well with flour and then place
+in a hot oven to brown. Then reduce the heat of the oven to
+moderate and roast, allowing thirty minutes for the meat to
+start cooking and twenty-five minutes to the pound. Baste every ten minutes with:</p>
+
+<div class="poem">  <div class="stanza">
+<p>One-half cup of vegetable salad oil in</p>
+<p>One and one-half cups of boiling water.</p>
+  </div>  </div>
+<span class="pagenum"><a name="page291" id="page291"></a>[pg 291]</span>
+
+
+<h5>CALF'S HEART A LA MODE</h5>
+
+<p>Wash and soak the heart for a few minutes in water and
+then remove the tubes, veins and cut the heart into dice. Parboil
+until tender. Then add, using sufficient water to cover</p>
+
+<div class="poem">  <div class="stanza">
+<p>One half-cup of vinegar,</p>
+<p>Four onions, chopped fine,</p>
+<p>Two carrots, cut in dice,</p>
+<p>One teaspoon of sweet marjoram,</p>
+<p>Two teaspoons of salt,</p>
+<p>One teaspoon of white pepper.</p>
+  </div>  </div>
+
+<p>Thicken gravy and serve with toasted strips of bread.</p>
+
+<p>Calf's heart may be cut in thin slices, dipped in flour and
+then fried. Calf's liver is most delicate and must be cooked
+quickly, either by panning or broiling. The head is used for
+mock-turtle soup or cooked and served with brown sauce or
+made into calves' head cheese. The tongue may be cooked until
+tender and then pickled in vinegar.</p>
+
+<p>The feet may be used in place of the head for mock-turtle
+soup, and in place of the knuckle in making pepper pot.</p>
+
+
+<h5>TRIPE FRIED IN BATTER</h5>
+
+<p>Cut the tripe into pieces the size of an oyster and then season
+and dip in a batter. Fry until golden brown in hot fat
+and then serve with Hollandaise sauce.</p>
+
+
+<h5>THE BATTER</h5>
+
+<p>Break one egg in a cup and fill with milk. Place in a bowl and add</p>
+
+<div class="poem">  <div class="stanza">
+<p>One and one-quarter cups of flour,</p>
+<p>One teaspoon of salt,</p>
+<p>One-half teaspoon of pepper.</p>
+  </div>  </div>
+
+<p>Beat well to free from lumps.</p>
+<span class="pagenum"><a name="page292" id="page292"></a>[pg 292]</span>
+
+
+<h5>CREOLE TRIPE</h5>
+
+<p>Mince four onions fine and then place in a saucepan, four
+tablespoonfuls of shortening; add the onions and cook until
+soft, but not brown. Now add four tablespoonfuls of flour.
+Stir to blend well and then add:</p>
+
+<div class="poem">  <div class="stanza">
+<p>Two cups of strained tomatoes,</p>
+<p>One green pepper, minced fine,</p>
+<p>One-half pound of prepared mushrooms,</p>
+<p>One pound of tripe cut into inch blocks.</p>
+  </div>  </div>
+
+<p>Cook gently for twenty minutes and then season and serve.</p>
+
+
+<h5>PICKLED TRIPE</h5>
+
+<p>Cut the prepared tripe in strips one inch wide and two inches
+long and then place in a china bowl and add</p>
+
+<div class="poem">  <div class="stanza">
+<p>Four onions cut in rings and parboiled,</p>
+<p>Two bay leaves,</p>
+<p>One dozen cloves,</p>
+<p>Half-dozen allspice</p>
+  </div>  </div>
+
+<p>and sufficient vinegar to cover. Let stand two days before using.</p>
+
+
+<h5>TURTLE AND SNAPPER</h5>
+
+<p>Lay the turtle on its back and cut off the head. Let turtle
+bleed for twenty minutes. Separate the body from the shell
+and remove the entrails. Carefully separate the liver and heart.
+Now, with a sharp knife, remove the meat from the shell and
+lay in boiling water for two minutes. Drain. Rub the legs and
+all flesh containing the outer skin until the skin is removed, with
+a coarse towel. Now, with a cleaver, chop the shell into five
+pieces and place in scalding water for five minutes. Remove
+from hot water. Use the knife to peel off the skin and bristle
+from the shell. Now lay the meat and shell in cold water for
+one and one-half hours. You now have white and green turtle meat ready to cook.</p>
+<span class="pagenum"><a name="page293" id="page293"></a>[pg 293]</span>
+
+
+<h5>TO COOK</h5>
+
+<p>Put the meat and shell in a large preserving kettle with sufficient
+cold water to cover, adding</p>
+
+<div class="poem">  <div class="stanza">
+<p>One pint jar of stewed tomatoes,</p>
+<p>One stalk of celery,</p>
+<p>One bunch of potherbs,</p>
+<p>One bunch of parsley,</p>
+<p>Three cloves,</p>
+<p>Four allspice,</p>
+<p>Four large onions,</p>
+<p>Two bay leaves,</p>
+<p>One medium-sized carrot,</p>
+<p>Rind of one-half lemon,</p>
+<p>Three tablespoons of Worcestershire sauce.</p>
+  </div>  </div>
+
+<p>Tie the spices and vegetables in a piece of cheese-cloth and
+bring to a boil. Cook slowly until the meat is tender and then
+remove the white meat. Cook the green meat, most of which is
+in the shell, until it is tender. Place the meat, when tender, in
+cold water to blanch. Use the liquid for soup. Strain and add
+part of the turtle meat, hard-boiled egg, grated lemon rind and
+juice of lemon. Prepare the snapper same as green turtle.
+Only bleed snapper ten minutes.</p>
+
+
+<h5>SHRIMP SALAD</h5>
+
+<p>Open two tall cans of shrimp and then drain and wash
+under cold water. Now shred the coarse green outside leaves
+of lettuce very fine. Measure two cups and place in a bowl and add</p>
+
+<div class="poem">  <div class="stanza">
+<p>One green pepper,</p>
+<p>One onion, chopped very fine,</p>
+<p>One-half cup of mayonnaise dressing.</p>
+  </div>  </div>
+
+<p>Mix well and then fill into a nest of crisp lettuce leaves.
+Lay the shrimp on top and mask with mayonnaise. Garnish
+with two hard-boiled eggs into quarters.</p>
+<span class="pagenum"><a name="page294" id="page294"></a>[pg 294]</span>
+
+
+<h5>SHRIMP</h5>
+
+<p>Shrimp come, as a rule, cooked, but to cook shrimp: Plunge
+the shrimp into boiler prepared as for crabs. Boil for ten
+minutes, then drain and cool. Remove the shells and then they
+may be used for salads, croquettes and fried shrimps.</p>
+
+
+<h5>TERRAPIN</h5>
+
+<p>Diamond back or salt water terrapin are best. Fresh water
+terrapin may be used for croquettes and puree. Clean the terrapin
+by placing in fresh water for six hours. Wash in warm
+water and then place them alive in boiling water. Cook for five
+minutes. Remove and then rub with a coarse cloth the neck,
+legs and tail to remove the skin. Wash again. Return to the
+pot. Cook until the legs leave the body easily. Usually about
+thirty-five minutes for small terrapin and seventy-five minutes
+for large ones. The age and condition determine the time of
+cooking. Cool. Now, before it is entirely cold, separate the
+terrapin from the shell, discard the small intestines, shell, gall,
+etc. Cut the meat into pieces.</p>
+
+<p>Cook in cream sauce for a la Maryland; in brown sauce for
+a la mode or stewed terrapin.</p>
+
+
+<h5>STEWED SNAPPER</h5>
+
+<p>Open a can of snapper into a china bowl and let stand for
+one hour; place in a saucepan.</p>
+
+<div class="poem">  <div class="stanza">
+<p>Two cups of water,</p>
+<p>Four tablespoons of cornstarch, dissolved in water,</p>
+<p>Faggot of soup herbs,</p>
+<p>Two cloves,</p>
+<p>Two tablespoons of butter,</p>
+<p>One and one-half teaspoons of salt,</p>
+<p>One teaspoon of paprika,</p>
+<p>Juice of one lemon,</p>
+<p>Grated rind of one-fourth lemon.</p>
+  </div>  </div>
+
+<p>Bring to a boil and cook slowly for fifteen minutes;
+then add the snapper meat, heat slowly 10 minutes, serve.</p>
+<span class="pagenum"><a name="page295" id="page295"></a>[pg 295]</span>
+
+
+
+
+<h4>STEAKS</h4>
+
+
+<p>The selection of steak depends entirely upon the number of
+persons to be served. A steak cannot be classed as a cheap
+meat; the portions of bone and trimming makes this meat a rare
+luxury in these times of high prices.</p>
+
+<p>Yet there come times when the men folk want steak&mdash;and
+steak it must be. There are three kinds of meats that are cut
+into steaks; namely, the loin, rump and round. All three will
+make delicious eating if properly prepared.</p>
+
+<p>The round steak has the least waste, and if steaks are taken
+from the first three cuts they should be tender and juicy, providing
+they are cut sufficiently thick and are properly cooked.</p>
+
+<p>The rump steak is fully as tender and palatable as loin and
+it contains about one-third less waste. The sirloin is the
+choicest cut in the whole carcass and it contains a proportionately
+large amount of waste.</p>
+
+<p>Have the butcher cut the round steak one-half inch thick
+and then pound it with a meat ax to break the tough tissues.
+Place on a platter and brush with salad oil and let stand for
+one-half hour. Now broil in the usual manner, turning every
+four minutes. Lift to a hot platter and spread with choice
+meat butters given below.</p>
+
+<p>Rump steak should be cut two inches thick and the bone
+and fat trimmed. Now nick and score the edge of the fat and
+brush with salad oil, and then broil the same as for round steak.</p>
+
+<p>The sirloin steak should be cut two inches thick. Have the
+butcher remove the chine bone and then the flank end. Let
+him add a piece of suet to the flank end; then put it through the
+food chopper for hamburg steak. It is a mistake to cook the
+flank with the sirloin. Brush the steak with salad oil and then
+broil. Lift to a hot platter.</p>
+
+<p>Place one pint of water and one tablespoonful of salt in
+the bottom of the broiling pan to prevent the fat drippings from
+<span class="pagenum"><a name="page296" id="page296"></a>[pg 296]</span>
+taking fire. Turn the meat every four minutes, so that it makes
+the cooking even. To test the meat when broiling press with a
+knife; if it is soft and spongy it is raw. Watch carefully and
+when just beginning to become firm it is rare. Allow four
+minutes for medium and six minutes for well done.</p>
+
+<p>Do not turn the meat with a fork. The intense heat has
+sealed or seared the surface and caused the meat to retain its
+juices, and if you use a fork to turn it you will puncture or
+make an opening so that these juices will escape.</p>
+
+<p>A two-pound steak will be cooked rare in twelve minutes,
+medium in fifteen minutes and well done in eighteen minutes.
+Always lift to a hot platter.</p>
+
+
+<h5>FRENCH BUTTER</h5>
+
+<div class="poem">  <div class="stanza">
+<p>Two tablespoons of finely chopped chives,</p>
+<p>One tablespoon of finely chopped leeks,</p>
+<p>One tablespoon of finely chopped tarragon,</p>
+<p>Juice of one-half lemon,</p>
+<p>Two tablespoons of melted butter,</p>
+<p>One-half teaspoon of salt,</p>
+<p>One-half teaspoon of paprika.</p>
+  </div>  </div>
+
+<p>Work to a smooth paste.</p>
+
+<p>French and Italian and Swiss cooks frequently serve a vegetable
+garnish with steaks. It is prepared as follows:</p>
+
+<div class="poem">  <div class="stanza">
+<p>One green pepper, chopped fine,</p>
+<p>Two leeks, chopped fine,</p>
+<p>Eight branches of parsley, chopped fine,</p>
+<p>Two onions, chopped fine,</p>
+<p>Ten branches of tarragon, chopped fine,</p>
+<p>One-half cup of chives, chopped fine.</p>
+  </div>  </div>
+
+<p>Place four tablespoonfuls of shortening or vegetable oil in
+a frying pan and add the herbs and cook very slowly until soft,
+taking care not to brown. Now season with salt, pepper and
+dress on a hot platter in a little mound at the bottom of the
+steak. Garnish with a slice of lemon.</p>
+<span class="pagenum"><a name="page297" id="page297"></a>[pg 297]</span>
+
+
+<h5>ENGLISH BUTTER</h5>
+
+<div class="poem">  <div class="stanza">
+<p>One tablespoon of butter,</p>
+<p>One-quarter teaspoon of white pepper,</p>
+<p>One-quarter teaspoon of mustard,</p>
+<p>One-half teaspoon of salt.</p>
+  </div>  </div>
+
+<p>Work to a paste and then spread on a steak as soon as you place it on the platter.</p>
+
+
+<h5>LONDON BUTTER</h5>
+
+<div class="poem">  <div class="stanza">
+<p>One tablespoon of melted butter,</p>
+<p>One tablespoon of Worcestershire sauce,</p>
+<p>One-half teaspoon of salt,</p>
+<p>One-half teaspoon of pepper,</p>
+<p>One tablespoon of lemon juice.</p>
+  </div>  </div>
+
+<p>Mix and then pour over the steak.</p>
+
+
+<h5>SWISS BUTTER</h5>
+
+<div class="poem">  <div class="stanza">
+<p>One tablespoon of grated onion,</p>
+<p>One tablespoon of finely minced parsley,</p>
+<p>One-half teaspoon of salt,</p>
+<p>One-quarter teaspoon of paprika,</p>
+<p>One and one-half tablespoons of butter.</p>
+  </div>  </div>
+
+<p>Work to a smooth paste.</p>
+
+
+<h5>ITALIAN BUTTER</h5>
+
+<div class="poem">  <div class="stanza">
+<p>One green pepper, chopped very fine,</p>
+<p>One teaspoon of paprika,</p>
+<p>One-half teaspoon of salt,</p>
+<p>Two tablespoons of butter.</p>
+  </div>  </div>
+
+<p>Work to a smooth paste and then spread on the meat.</p>
+<span class="pagenum"><a name="page298" id="page298"></a>[pg 298]</span>
+
+
+<h5>VEGETABLE GARNISH</h5>
+
+<p>Carrots, turnips and parsnips may be cut into cubes and
+then shaped like a cork. Cook until tender in boiling water and
+then brown quickly in a little hot fat. Beets and turnips may
+be cooked until tender and then scoop out the centres and fill
+with onions or cucumber mayonnaise.</p>
+
+
+<h5>BROILED HAMBURG STEAK</h5>
+
+<p>Do not fry or pan hamburg steak made from flank of sirloin.
+Place meat in bowl and add</p>
+
+<div class="poem">  <div class="stanza">
+<p>Three-quarters cup of moist bread crumbs,</p>
+<p>One onion, minced fine,</p>
+<p>Two tablespoons of parsley,</p>
+<p>One teaspoon of salt,</p>
+<p>One-half teaspoon of paprika,</p>
+<p>One egg.</p>
+  </div>  </div>
+
+<p>Mix, form into flat cakes, brush with salad oil; place on
+baking dish. Broil in gas broiler for eight minutes, then place
+in hot oven for seven minutes longer. Spread with desired butter
+and send to the table in a baking dish. This will give a delicious
+flavored meat in place of the usual dry, tasteless cake
+that is frequently served.</p>
+
+
+<h5>SALADS</h5>
+
+<p>Salads are a popular summer dish. They should be made
+from fresh vegetables which contain the health-giving elements
+that are so vitally essential for our physical well-being. There
+are also the mineral salts which help purify the blood stream
+and thus keep us physically fit.</p>
+
+<p>Eggs, etc., that are used in preparing the dressings have a
+food value that may be figured upon in our daily ration. Heavy
+salads, composed of meat, are best to be eliminated for the hot
+weather. Replace them with light, dainty, attractive salads,
+that are not only appetizing but also easily digested.</p>
+
+<p>The making of a successful salad is an art indeed. The
+<span class="pagenum"><a name="page299" id="page299"></a>[pg 299]</span>
+proper blending of the various ingredients and then using a
+well-blended dressing and garnishing, so that it will not only
+satisfy the eye but will tempt the palate as well; that is a real salad.</p>
+
+<p>The proper combinations are very important; harmony must
+prevail. As, for instance, a combination of beets, tomatoes and
+carrots would not only be inartistic but also a poor combination
+of foods. Care must be taken in preparing the lettuce or
+other greens used. All plants that form into heads must be
+separately and thoroughly washed in order to free them from
+dirt and insects, and then they should be given a final washing
+in water that contains one tablespoon of salt to every two
+quarts, then rinsed in ice water. The bath in salt water will
+remove the tiny and almost invisible mites and slugs that cling to these greens.</p>
+
+<p>Many varieties of salad dressing may be prepared from mayonnaise
+or from the dressing purchased in bottles. When the
+housewife fails to make a good mayonnaise dressing, or the
+family is small, a good standard dressing already prepared may
+be purchased and used in the following recipes:</p>
+
+
+<h5>RUSSIAN DRESSING</h5>
+
+<div class="poem">  <div class="stanza">
+<p>One cup of salad dressing, or mayonnaise,</p>
+<p>One raw beet,</p>
+<p>One raw carrot,</p>
+<p>One raw onion.</p>
+  </div>  </div>
+
+<p>Pare and then grate the vegetables into the salad dressing and then add:</p>
+
+<div class="poem">  <div class="stanza">
+<p>One teaspoon of salt,</p>
+<p>One teaspoon of paprika,</p>
+<p>One tablespoon of sugar,</p>
+<p>One-half teaspoon of mustard.</p>
+  </div>  </div>
+
+<p>Beat to mix and then use. This dressing will keep for a
+week, if it is placed in a bottle and stored in a cool place.</p>
+<span class="pagenum"><a name="page300" id="page300"></a>[pg 300]</span>
+
+
+<h5>FRENCH DRESSING</h5>
+
+<p>Place in a bottle:</p>
+
+<div class="poem">  <div class="stanza">
+<p>One-half cup of salad oil,</p>
+<p>Three tablespoons of vinegar or lemon juice,</p>
+<p>One teaspoon of salt,</p>
+<p>One-half teaspoon of mustard,</p>
+<p>One-half teaspoon of pepper.</p>
+  </div>  </div>
+
+<p>Shake until creamy and then store in a cool place. This
+will keep well until used.</p>
+
+
+<h5>ROQUEFORT DRESSING</h5>
+
+<div class="poem">  <div class="stanza">
+<p>One-half teaspoon of salt,</p>
+<p>One-half teaspoon of paprika,</p>
+<p>One tablespoon of Roquefort cheese,</p>
+<p>One tablespoon of lemon juice,</p>
+<p>Two tablespoons of salad oil.</p>
+  </div>  </div>
+
+<p>Mix smooth and serve.</p>
+
+
+<h5>BOILED DRESSING</h5>
+
+<div class="poem">  <div class="stanza">
+<p>One cup of vinegar,</p>
+<p>Three-quarters cup of water,</p>
+<p>Three level tablespoons of cornstarch.</p>
+  </div>  </div>
+
+<p>Dissolve the starch in the water and bring to a boil. Cook
+for five minutes and then add:</p>
+
+<div class="poem">  <div class="stanza">
+<p>One well-beaten egg,</p>
+<p>Four tablespoons of salad oil,</p>
+<p>One teaspoon of mustard,</p>
+<p>One and one-half teaspoons of salt,</p>
+<p>One teaspoon of paprika,</p>
+<p>Two teaspoons of sugar.</p>
+  </div>  </div>
+
+<p>Beat till thoroughly mixed and then cook slowly for three
+minutes. Pour into jars or jelly glasses and thin out with
+cream or evaporated milk when using.</p>
+<span class="pagenum"><a name="page301" id="page301"></a>[pg 301]</span>
+
+
+<h5>PIMENTO DRESSING</h5>
+
+<p>Add four finely chopped pimentoes to one-half cup of prepared salad dressing.</p>
+
+
+<h5>PAPRIKA DRESSING</h5>
+
+<p>Add one and one-half teaspoons of paprika to the French
+dressing. Shake well to blend. Paprika is a sweet, mild, red
+pepper that will not bite the tongue.</p>
+
+<p>During the warm weather use salads twice a day, beginning
+the day with water-cress, radishes or crisp young onions or
+leaves of lettuce for your health's sake.</p>
+
+
+<h5>BLOND FRENCH DRESSING</h5>
+
+<p>Place in a wide mouthed bottle,</p>
+
+<div class="poem">  <div class="stanza">
+<p>One teaspoon of sugar, </p>
+<p>One teaspoon of mustard,</p>
+<p>One-half teaspoon of salt,</p>
+<p>Four tablespoons of white wine vinegar,</p>
+<p>One-half cup of vegetable salad oil.</p>
+  </div>  </div>
+
+<p>Shake until creamy.</p>
+
+<p>The use of paprika is decidedly better than the pungent
+pepper. This pepper is mildly sweet-flavored spice that does
+not irritate the delicate lining of the throat or stomach. Now,
+fully as important as the green appetizers are the dainty salads,
+lettuce, corn salad, endive, romaine, tomatoes, onions, cucumbers,
+cabbage and the cooked vegetables, such as lima beans,
+peas, string beans, beets, etc.</p>
+
+<p>The success of salads depends entirely on the dressings used
+with them. So, with this in mind, we will now prepare some
+delicious dressings. Place in a fruit jar and then put them in
+the ice box, where they can be had at a minute's notice.</p>
+
+<p>You know that often when you come home just fagged out,
+when perhaps you did not take the time to get luncheon, a cool,
+<span class="pagenum"><a name="page302" id="page302"></a>[pg 302]</span>
+crisp salad and some thinly sliced buttered bread and a cup
+of tea will not only satisfy and refresh you, but will also prevent a headache.</p>
+
+
+<h5>A LA MODE CANADIENNE</h5>
+
+<p>Shred the coarse green leaves of lettuce fine and then place in salad bowl and add:</p>
+
+<div class="poem">  <div class="stanza">
+<p>Two cooked carrots,</p>
+<p>Two cooked beets, cut in dice,</p>
+<p>Two onions, chopped fine.</p>
+  </div>  </div>
+
+<p>Toss gently to mix and then prepare the following dressing:</p>
+
+<p>Place in fruit jar,</p>
+
+<div class="poem">  <div class="stanza">
+<p>One-half cup of vegetable salad oil,</p>
+<p>Two tablespoons of grated onion,</p>
+<p>Four tablespoons of vinegar,</p>
+<p>Three tablespoons of finely minced green or red pepper,</p>
+<p>One teaspoon of paprika,</p>
+<p>One and one-half teaspoons of salt,</p>
+<p>Three-quarters teaspoon of mustard,</p>
+<p>One-half cup of catsup or chili sauce.</p>
+  </div>  </div>
+
+<p>Shake until well blended and then pour over the salad as you serve it.</p>
+
+
+<h5>TRY THIS DRESSING ON PLAIN LETTUCE</h5>
+
+<p>Wash and remove all blemishes from one bunch of scallions; then chop fine and add:</p>
+
+<div class="poem">  <div class="stanza">
+<p>One-half cup of mayonnaise,</p>
+<p>Two tablespoons of vinegar,</p>
+<p>One and one-half teaspoons of salt,</p>
+<p>One teaspoon of paprika,</p>
+<p>One-half teaspoon of mustard.</p>
+  </div>  </div>
+
+<p>Mix the spices and seasoning with the vinegar and add to
+the mayonnaise. Then add the finely chopped scallions. Serve on plain lettuce.</p>
+<span class="pagenum"><a name="page303" id="page303"></a>[pg 303]</span>
+
+
+<h5>PARISIAN CELERY</h5>
+
+<p>Fill the grooves of the celery with highly seasoned cheese.</p>
+
+
+<h5>SCALLIONS A L'ITALIENNE</h5>
+
+<p>Wash and then remove the blemishes from two bunches of
+scallions, chop fine and then parboil and drain. Now cook four
+ounces of macaroni in boiling water until tender. Drain, blanch
+under cold water and then drain again. Now place the cooked
+macaroni and the prepared scallions in a saucepan and add:</p>
+
+<div class="poem">  <div class="stanza">
+<p>One cup of brown gravy,</p>
+<p>One cup of thick cream sauce,</p>
+<p>One ounce of grated cheese, </p>
+<p>Two teaspoons of salt, </p>
+<p>One teaspoon of paprika.</p>
+  </div>  </div>
+
+<p>Toss gently until hot and then serve with waffles in place of meat for luncheon.</p>
+
+
+<h5>PEA SHORE PIE</h5>
+
+<p>Grease a deep pudding pan well. Cut any variety of fish
+desired into pieces weighing about two ounces. Free from
+bones and skin and then roll in flour and place a layer of fish,
+then a layer of thinly sliced tomatoes, a layer of thinly sliced
+potatoes and then a layer of prepared fish. Season each layer
+with salt, pepper and finely chopped green peppers. Pour over
+it two cups of thick cream sauce with</p>
+
+<div class="poem">  <div class="stanza">
+<p>One-half dozen clams, </p>
+<p>One cup of cooked peas, </p>
+<p>Two teaspoons of salt,</p>
+<p>One teaspoon of paprika,</p>
+<p>Two tablespoons of finely chopped parsley.</p>
+  </div>  </div>
+
+<p>Cover with a crust rolled one-half inch thick. Bake in a
+moderate oven for one and one-quarter hours. Brush the pastry
+with milk and as soon as it browns lightly cover with a pie plate
+to prevent taking on too deep a color.</p>
+<span class="pagenum"><a name="page304" id="page304"></a>[pg 304]</span>
+
+
+<h5>FISH SOUFFLE</h5>
+
+<p>This dainty dish is made by rubbing one-half cup of cold
+boiled fish through a fine sieve. Then add</p>
+
+<div class="poem">  <div class="stanza">
+<p>One cup of cold cream sauce,</p>
+<p>One tablespoon of salt,</p>
+<p>One teaspoon of paprika,</p>
+<p>One-half teaspoon of mustard,</p>
+<p>Three tablespoons of finely chopped parsley,</p>
+<p>One tablespoon of Worcestershire sauce,</p>
+<p>Yolk of two eggs.</p>
+  </div>  </div>
+
+<p>Beat hard to mix and then carefully fold in the stiffly beaten
+whites of two eggs. Pour into well-greased custard cups and
+then set the cups in a pan containing warm water, and bake
+in a moderate oven until firm in the centre, usually about twenty minutes.</p>
+
+
+<h5>FISH LOAF</h5>
+
+<div class="poem">  <div class="stanza">
+<p>Two cups of cold boiled fish,</p>
+<p>One cup of prepared bread crumbs,</p>
+<p>One cup of thick cream sauce,</p>
+<p>One and one-half teaspoons of salt,</p>
+<p>One teaspoon of paprika,</p>
+<p>Two teaspoons of grated onions,</p>
+<p>One green pepper, minced fine,</p>
+<p>One well-beaten egg.</p>
+  </div>  </div>
+
+<p>Mix and then pack into the prepared loaf-shaped pan.
+Stand this pan in a larger one containing hot water. Bake in
+a moderate oven for fifty minutes. Remove from the oven and
+let stand for a few minutes. Then unmould on a hot platter and
+serve with creole sauce.</p>
+
+<p>To prepare the crumbs, soak stale bread in cold water;
+then place in a cloth and squeeze dry. Rub through a fine sieve and then measure.</p>
+
+<p>To prepare the pan, grease the pan and then line it with
+a greased and floured paper.</p>
+<span class="pagenum"><a name="page305" id="page305"></a>[pg 305]</span>
+
+
+<h5>BOILED SALT COD</h5>
+
+<p>Soak one and one-quarter pounds of boneless salt cod for
+four hours and then drain and wipe in a piece of cheese-cloth
+and plunge in a deep saucepan containing sufficient boiling water
+to cover the fish. Bring to a boil and then cook for thirty-five
+minutes. Lift and drain well and place on a hot platter. Cover
+with two cupfuls of cream sauce and garnish with one-quarter
+cupful of finely minced parsley and then sprinkle with two tablespoonfuls
+of grated cheese.</p>
+
+
+<h5>CONNECTICUT FISH CHOWDER</h5>
+
+<p>Any cheap fish that is fresh will do for this dish, or it may
+be made from the heads, fins and backbones of the fish, used for
+filets or broiling. Place the heads, fins and backbones of three
+medium-sized fish in a deep saucepan and add</p>
+
+<div class="poem">  <div class="stanza">
+<p>Two quarts of cold water, </p>
+<p>Two onions, cut fine,</p>
+<p>One carrot, cut in tiny dice, </p>
+<p>One-half bay leaf,</p>
+<p>One-half teaspoon of thyme.</p>
+  </div>  </div>
+
+<p>Cover and bring to a boil. Cook slowly for one hour. Now
+remove the heads, fins and backbones and pick the meat from
+the heads and backbones and return to the stock.</p>
+
+<p>Now rub one cup of stewed tomatoes through a sieve and
+add five tablespoons of cornstarch. Stir until the starch is
+dissolved and then add to the stock. Bring quickly to a boil and add:</p>
+
+<div class="poem">  <div class="stanza">
+<p>Two cups of diced and par-boiled potatoes,</p>
+<p>Salt and pepper to taste,</p>
+<p>Two tablespoons of butter,</p>
+<p>Two tablespoons of finely chopped parsley.</p>
+  </div>  </div>
+
+<p>Let boil up once and then serve. This is delicious. One
+pound of fish may be used in place of heads, fins and backbones.</p>
+<span class="pagenum"><a name="page306" id="page306"></a>[pg 306]</span>
+
+
+<h5>FISH CUTLET</h5>
+
+<p>Place in a mixing bowl</p>
+
+<div class="poem">  <div class="stanza">
+<p>Two cups of flaked cold fish,</p>
+<p>One and one-half cups of prepared stale bread,</p>
+<p>Two onions grated,</p>
+<p>Four tablespoons of finely chopped parsley,</p>
+<p>One tablespoon of salt,</p>
+<p>One teaspoon of paprika,</p>
+<p>One tablespoon of Worcestershire sauce,</p>
+<p>One-half teaspoon of mustard,</p>
+<p>One well-beaten egg.</p>
+  </div>  </div>
+
+<p>Mix thoroughly and then shape into cutlets. Roll in flour
+and then dip in beaten egg, and then into fine bread crumbs. Fry in hot fat.</p>
+
+<p>To prepare the bread, soak stale bread in warm water until
+soft. Place in a cloth and then squeeze until very dry; then
+rub through a colander to remove the lumps. Fish cutlets are
+served with a menu, as follows:</p>
+
+
+<h5>SALMON CHARTREUSE</h5>
+
+<p>Open a can of salmon and then drain. Remove the skin
+and bones and flake with a fork. Soak three tablespoons of
+gelatine in one-half cup of cold water and then place in a saucepan</p>
+
+<div class="poem">  <div class="stanza">
+<p>Two tablespoons of finely chopped onion,</p>
+<p>Two tablespoons of finely chopped parsley,</p>
+<p>Two tablespoons of carrots,</p>
+<p>Faggot of soup herbs,</p>
+<p>Two cups of water.</p>
+  </div>  </div>
+
+<p>Bring to a boil and cook slowly for ten minutes. Strain and then add</p>
+
+<div class="poem">  <div class="stanza">
+<p>The juice of one-half lemon,</p>
+<p>One and one-quarter teaspoons of salt,</p>
+<p>One teaspoon of paprika,</p>
+  </div>  </div>
+
+<p>and the dissolved gelatine.</p>
+<span class="pagenum"><a name="page307" id="page307"></a>[pg 307]</span>
+
+<p>Mix thoroughly and then cool and add the prepared salmon.</p>
+
+<div class="poem">  <div class="stanza">
+<p>One tablespoon of grated onion,</p>
+<p>Three tablespoons of finely chopped parsley.</p>
+  </div>  </div>
+
+<p>Pour into a mould that has been rinsed with cold water and
+chilled on ice. Set in a cool place to mould. When ready to
+serve unmould on a bed of lettuce and serve with Russian dressing.
+This may be prepared Saturday afternoon.</p>
+
+
+<h5>BROILED SALT MACKEREL, FLEMISH STYLE</h5>
+
+<p>Soak the mackerel overnight in plenty of cold water to cover,
+keeping the skin side up. In the morning remove the head and
+then wash and parboil. Drain and then place on a baking dish
+and spread lightly with bacon or ham fat and dust lightly with
+flour. Place in the broiler of the gas range and broil until
+nicely browned. Now, while the mackerel is cooking, prepare
+a Flemish sauce as follows:</p>
+
+<div class="poem">  <div class="stanza">
+<p>One onion,</p>
+<p>One green pepper,</p>
+<p>Two branches of parsley.</p>
+  </div>  </div>
+
+<p>Chop very fine and then place in a saucepan with three
+tablespoons of butter. Cover closely and steam until the vegetables
+are soft. Now add:</p>
+
+<div class="poem">  <div class="stanza">
+<p>One tablespoon of vinegar,</p>
+<p>One teaspoon of sugar,</p>
+<p>One-half teaspoon of mustard,</p>
+<p>One teaspoon of pumpkin,</p>
+<p>Two tablespoons of boiling water.</p>
+  </div>  </div>
+
+<p>Bring to a boil and pour over the fish. Garnish with cress.</p>
+
+
+<h5>SALT COD, VERMONT</h5>
+
+<p>Select a thick centre; cut and soak for one hour in warm
+water. Wrap in a piece of cheese-cloth and plunge into boiling
+water. Boil for fifteen minutes and then drain. Divide into
+four individual baking dishes and cover with cream sauce.
+Sprinkle with fine bread crumbs and a little grated onion, and
+bake for ten minutes in a hot oven.</p>
+<span class="pagenum"><a name="page308" id="page308"></a>[pg 308]</span>
+
+
+<h5>MEATS</h5>
+
+<p>In order to purchase meats intelligently so that we will receive
+the best value for money expended, it is necessary to know
+the nature of the cuts, and especially the proportionate amounts
+of lean meat, fat and bone that they contain; also the approximate
+food values of the meat obtained from various parts of the carcass.</p>
+
+
+<h5>HIND QUARTERS</h5>
+
+<p>Loin steak average 57 per cent. lean, 33 per cent. visible
+fat, 10 per cent. bone. Sirloin steaks in general contain a larger
+percentage of lean meat and a smaller amount of fat than the
+porterhouse or club steaks.</p>
+
+<p>Rib cuts contain 52 per cent. lean meat, 31 per cent. fat,
+17 per cent. bone. The greatest percentage of lean meat is
+found in the sixth rib, and the smallest in the eleventh and twelfth rib cuts.</p>
+
+<p>Round steaks are meat cut from the round. They average
+67 per cent. lean meat, 20 per cent. fat and 16 per cent. bone.
+The round steaks contain 73 per cent. to 84 per cent. lean meat.</p>
+
+<p>The rump contains 49 per cent. lean meat, the round as a pot
+roast contains about 86 per cent. lean meat; the largest percentage
+of fat is found in the rump roast. Soup bones contain
+from 8 per cent. to 60 per cent. lean meat.</p>
+
+
+<h5>THE FOREQUARTERS</h5>
+
+<p>The forequarters of beef contain the chuck, the shoulder,
+clod, neck and shank. The chuck contains 67 per cent. lean
+meat, 20 per cent. fat and 12 per cent. bone. Chuck steak
+varies from 60 per cent. to 80 per cent. lean and from 8 per
+cent, to 24 per cent. fat.</p>
+
+<p>The clod or bolar cut contains 82 per cent. lean meat and 5 per cent. bone.</p>
+<span class="pagenum"><a name="page309" id="page309"></a>[pg 309]</span>
+
+<p>Relatively more lean and less fat meat is found in the chuck
+rib roast than in the cut from the prime rib roast.</p>
+
+<p>The navel, brisket and rib ends average 52 per cent. lean
+meat, 40 per cent. fat and 8 per cent. bone. The brisket and
+navel cuts are similar in proportion, while the rib ends slightly
+higher in percentage of bone and less lean.</p>
+
+<p>Flank steak contains 85 per cent. lean meat and 15 per cent.
+fat. Shank cuts or soup bones from the shank vary from 15
+per cent. to 67 per cent. lean meat and from 25 per cent. to
+76 per cent. bone, while the boneless shank, used for stews,
+goulashes, hashes and minces, contain 85 per cent. lean meat and 15 per cent. fat.</p>
+
+<p>The trimmings from the loin, in steaks reduce their weights
+about 13 per cent. and these trimmings average 4.6 per cent.
+fat and 2 per cent. bone. Round steak is reduced about 7 per
+cent. in weight in trimmings, principally in fat; chuck steaks
+about 6&#189; per cent., principally bone.</p>
+
+<p>Rump, shoulder, pot roast and neck are all materially reduced
+in weight by fat and bone trimmings, the size and condition
+of the animal determining the actual amounts. The actual
+proportion of lean meat, fat and bone in the various cuts, their
+relative values of economy, fixes the prices to the consumer.</p>
+
+<p>Taking the cuts of meat in their right order we have:</p>
+
+<p>First, the neck for soup, stews and corning. The cost is
+very low and the waste is considerable.</p>
+
+<p>Second, the chuck. This includes the entire shoulder and
+contains five ribs. The first two ribs are usually sold as
+shoulder, roast and steak, and while they are about the same
+quality as No. 9, they cost considerably less.</p>
+
+<p>Third, the shoulder clod. This is part of the chuck and
+can be purchased in almost all markets. The price is low and
+there is no waste. It is used principally for steaks and pot
+roasts. When used for steaks, score the meat well.</p>
+
+<p>Fourth, shank. According to the market price, this is
+<span class="pagenum"><a name="page310" id="page310"></a>[pg 310]</span>
+the cheapest part of the beef. However, it contains 54 per cent.
+to 57 per cent. waste and requires long cooking. It is used for soups and stews.</p>
+
+<p>Fifth, ribs. Contains eight ribs; five of these are the prime
+cuts and used for roasting exclusively.</p>
+
+<p>Sixth, sirloin. The loin, some cuts contain as low as 3 per
+cent, waste. The sirloin is tender; therefore, quickly and easily
+cooked. For this reason it is one of the most popular cuts.</p>
+
+<p>Seventh, porterhouse. This portion of the loin contains
+the choicest steaks, excellent and nutritious and easily cooked.
+The fillet or tenderloin forms a part of the loin and averages
+about 13 per cent. waste.</p>
+
+<p>Eighth, rump. This cut is very nutritious, but requires
+careful cooking to render it tender; it contains slightly more
+waste than the round. Good steaks are obtained from the rump;
+it is also used for pot roast braising and coming.</p>
+
+<p>Ninth, pin bone, the middle portion of the loin. It is of excellent
+quality, tender and of good flavor and quite as popular
+as the loin. It is the face cut of the rump.</p>
+
+<p>Tenth, round. An inexpensive cut, containing only 7 per
+cent, waste. It is nutritious as tenderloin, but not as tender.
+The first essential in cooking is to sear the outside in order to
+retain the juices and then cook slowly until tender.</p>
+
+<p>Steak and roast are cut from the round and the back or
+heel and is used for pot roast and stews.</p>
+
+<p>One factor in helping to keep up the high prices of food is
+that the average woman, <i>when she goes to market, has in mind</i>
+fancy price and choice cuts for roast, steaks and chops. The
+choice cuts represent about 26 per cent. of the whole carcass,
+leaving about 74 per cent. to be disposed of. Now, if this becomes
+difficult, the fancy cuts must bear the additional cost
+and so become proportionately high in price.</p>
+
+<p>Take a cross cut of beef, weighing about six pounds and
+wipe with a damp cloth, and one-half cupful of flour patted into
+<span class="pagenum"><a name="page311" id="page311"></a>[pg 311]</span>
+it and then brown quickly on both sides in a frying pan and then
+place in a fireless cooker or a moderate oven together with</p>
+
+<div class="poem">  <div class="stanza">
+<p>Two medium-sized onions,</p>
+<p>One carrot, cut in quarters,</p>
+<p>One and one-half cups of boiling water,</p>
+  </div>  </div>
+
+<p>and cook slowly, allowing one-half hour for the meat to start
+cooking and then twenty-five minutes to the pound. Baste frequently.
+If baked in the range it should give a delicious, well-flavored
+roast, that will supply the most finicky family with a good substantial food.</p>
+
+<p>The bolar cut from the shoulder may be prepared the same way.</p>
+
+<p>Meat from the neck and shin may be used for stews, goulashes and meat loaves.</p>
+
+
+<h5>POT ROAST OF SHIN BEEF, ENGLISH STYLE</h5>
+
+<p>Have the butcher cut a piece of beef from the upper part
+of the shin, with the bone in. Wipe with a damp cloth and then
+pat in one-half cupful of flour. Brown quickly on both sides
+and then lift to a deep saucepan and add</p>
+
+<div class="poem">  <div class="stanza">
+<p>One large turnip, cut in quarters,</p>
+<p>One large carrot, cut in quarters,</p>
+<p>One faggot of soup herbs,</p>
+<p>One-half teaspoon of sweet marjoram,</p>
+<p>Two cups of boiling water.</p>
+  </div>  </div>
+
+<p>Cover closely and cook slowly until the meat is tender, allowing
+one-half hour for meat to start cooking and twenty-five
+minutes to the pound, counting the time when it is put into the kettle.</p>
+
+<p>The plate and brisket may be used for soups, stews and
+goulashes and for corning. The brisket makes a splendid pot
+roast when boned and rolled. Also the plate or brisket may be used for &#224; la mode.</p>
+
+<p>The flank steak is a choice piece of lean, boneless meat that
+<span class="pagenum"><a name="page312" id="page312"></a>[pg 312]</span>
+lies close to the ribs and weighs from one and three-quarters
+to two and one-half pounds. It may be used for steaks, if cut
+in slanting slices or for mock fillet or rolled or for hamburg steak.</p>
+
+<p>When boiling or stewing meat, keep this in mind: Meat to
+be palatable and juicy must contain nutriment; it must be
+plunged into boiling water to seal the surface, by coagulating
+the albumen in the meat; and then it should be cooked just below
+the boiling point until tender, allowing one-half hour for the
+meat to heat and start cooking and then twenty-five minutes to
+the pound. Add salt just before removing from the fire.</p>
+
+<p>Keep this fact in mind, that salt will, if added when the meat
+is just starting to cook, extract the juice.</p>
+
+<p>For pot roast and braises, etc., it is necessary to quickly
+sear over the surface of the meat for the same reason that the
+meat was plunged into boiling water and then cook slowly, allowing
+the same proportion of time as for boiling or stewing.</p>
+
+<p>The real object in cooking meat is to retain the juices and
+make it sufficiently to eat and increase its flavor.</p>
+
+
+<h5>BEEF STEW</h5>
+
+<p>Cut two and one-half pounds of stewing beef in two-inch
+pieces and then roll in flour and brown in hot fat; then add three
+pints of boiling water. Bring to a boil and cook slowly for one
+hour; then place in a saucepan</p>
+
+<div class="poem">  <div class="stanza">
+<p>Two cups of flour,</p>
+<p>One-half teaspoon of pepper,</p>
+<p>One teaspoon of salt,</p>
+<p>One tablespoon of baking powder.</p>
+  </div>  </div>
+
+<p>Rub between the hands to mix and then add three-quarters
+cup of cold water to form a dough. Make into balls between
+the hands and then drop into the stew. Cover closely and boil
+fast for twelve minutes. Now remove the lid and cook for three
+minutes longer. Then season and serve.</p>
+<span class="pagenum"><a name="page313" id="page313"></a>[pg 313]</span>
+
+
+<h5>TO PREPARE FISH FOR FRYING</h5>
+
+<p>Remove the head, fins and bones, using them for the fish
+stock. Place fillets in a dish and marinate for one hour in</p>
+
+<div class="poem">  <div class="stanza">
+<p>Three tablespoons of lemon juice or vinegar,</p>
+<p>Two tablespoons of salad oil,</p>
+<p>Two tablespoons of grated onion,</p>
+<p>One teaspoon of salt,</p>
+<p>One teaspoon of paprika.</p>
+  </div>  </div>
+
+<p>Then roll lightly in flour and dip into beaten egg, then in
+fine crumbs and fry until golden brown in hot fat.</p>
+
+
+<h5>GRILLED FISH</h5>
+
+<p>Sea trout, striped bass or other fish may be used. Clean
+and bone the fish and then place in baking dish and spread
+freely with salad oil. Broil for twelve minutes in broiler of the
+gas range or bake for fifteen minutes in a hot oven. Serve with
+a fish sauce prepared as follows:</p>
+
+<p>Chop fine</p>
+
+<div class="poem">  <div class="stanza">
+<p>Four onions,</p>
+<p>Three large tomatoes,</p>
+<p>Two green peppers.</p>
+  </div>  </div>
+
+<p>Now chop two ounces of salt pork or fat bacon very fine
+and place in a skillet and cook until nicely browned. Add the
+finely chopped onions and tomatoes and green pepper and cook
+slowly until the vegetables are soft. Then season with</p>
+
+<div class="poem">  <div class="stanza">
+<p>One-half teaspoon of sugar,</p>
+<p>One teaspoon of salt,</p>
+<p>One-half teaspoon of white pepper,</p>
+<p>Juice of one-half lemon.</p>
+  </div>  </div>
+
+<p>Mix thoroughly and serve with the fish.</p>
+<span class="pagenum"><a name="page314" id="page314"></a>[pg 314]</span>
+
+
+<h5>FISH LOAF</h5>
+
+<p>Prepare a sauce as follows:</p>
+
+<p>Place in a saucepan</p>
+
+<div class="poem">  <div class="stanza">
+<p>One cup of milk,</p>
+<p>Five tablespoons of flour.</p>
+  </div>  </div>
+
+<p>Stir with a fork until the flour is dissolved and then bring
+quickly to a boil. Cook three minutes and then remove and
+pour into a mixing bowl, and add</p>
+
+<div class="poem">  <div class="stanza">
+<p>Two cups of cold-boiled fish,</p>
+<p>One cup of cold-boiled rice,</p>
+<p>One cup of stale bread, prepared as for fish cutlet,</p>
+<p>Four tablespoons of shortening (finely chopped salt pork if desired),</p>
+<p>One large onion,</p>
+<p>One large green pepper,</p>
+<p>Six branches of parsley, minced very fine,</p>
+<p>One tablespoon of paprika,</p>
+<p>One-half teaspoon of mustard,</p>
+<p>One tablespoon of Worcestershire sauce,</p>
+<p>One-half teaspoon of sweet marjoram,</p>
+<p>One egg.</p>
+  </div>  </div>
+
+<p>Beat hard to thoroughly mix and then pour into a well-greased
+and floured loaf-shaped pan. Place this pan in a larger
+one containing hot water. Bake in a moderate oven for one
+hour. Serve with a sauce made as follows:</p>
+
+<div class="poem">  <div class="stanza">
+<p>Two cups of stewed tomatoes,</p>
+<p>Four onions, chopped fine,</p>
+<p>One green pepper, chopped fine.</p>
+  </div>  </div>
+
+<p>Cook until onions and peppers are soft and then rub through a coarse sieve. Now add</p>
+
+<div class="poem">  <div class="stanza">
+<p>One-half cup of water,</p>
+<p>Three tablespoons of cornstarch,</p>
+<p>Two teaspoons of salt,</p>
+<p>One teaspoon of sugar,</p>
+<p>One-half teaspoon of pepper,</p>
+<p>Pinch of cloves.</p>
+  </div>  </div>
+
+<p>Mix well and then pour into tomato mixture. Stir well until
+the boiling point is reached and then cook three minutes. Add
+two tablespoons of butter and serve.</p>
+<span class="pagenum"><a name="page315" id="page315"></a>[pg 315]</span>
+
+
+<h5>BROILED BASS</h5>
+
+<p>Have the fish dealer split the bass for broiling, then wash
+and pat dry with a paper napkin and cover the cut surface of
+the fish with salad oil. Place on a baking sheet and broil in the
+broiler of the gas range until nicely browned; then set in the
+oven for five minutes to finish cooking.</p>
+
+
+<h5>CREAM FINNAN HADDIE</h5>
+
+<p>Cover the fish with cold water and then bring to a boil.
+Drain and cover with cream sauce. Now add:</p>
+
+<div class="poem">  <div class="stanza">
+<p>One green pepper, chopped fine,</p>
+<p>One onion grated,</p>
+<p>Five tablespoons of finely chopped parsley,</p>
+<p>Two tablespoons of butter.</p>
+  </div>  </div>
+
+<p>Simmer slowly for ten minutes to cook the herbs; then lift to the toast.</p>
+
+
+<h5>LONG ISLAND SOUND COCKTAIL</h5>
+
+<p>Place in a bowl</p>
+
+<div class="poem">  <div class="stanza">
+<p>One-half bottle of tomato catsup,</p>
+<p>One tablespoon of grated onion,</p>
+<p>Two tablespoons of finely minced parsley,</p>
+<p>One tablespoon of finely minced green pepper,</p>
+<p>One tablespoon of Worcestershire sauce,</p>
+<p>One-half teaspoon of mustard.</p>
+  </div>  </div>
+
+<p>Mix well and then take the clam shells and scrub them
+clean. Fill with a mixture as follows:</p>
+
+<div class="poem">  <div class="stanza">
+<p>One cup of cold-boiled fish,</p>
+<p>One onion, chopped fine,</p>
+<p>One green pepper, chopped fine.</p>
+  </div>  </div>
+
+<p>Mix well. Make a well in the centre and fill with a sauce.
+Dust with paprika and serve ice cold.</p>
+<span class="pagenum"><a name="page316" id="page316"></a>[pg 316]</span>
+
+
+<h5>FILET FISH, SOUTHERN STYLE</h5>
+
+<p>Clean, wash and drain fish. Do not dry. Have fat smoking
+hot. Place fish in pan, reduce heat and cook slowly until brown and crisp.</p>
+
+
+<h5>FISH CAKES</h5>
+
+<p>Boil fifteen large potatoes and then mash fine and add</p>
+
+<div class="poem">  <div class="stanza">
+<p>One-half pound of prepared shredded codfish,</p>
+<p>One egg,</p>
+<p>Lump of butter the size of an egg,</p>
+<p>One teaspoon of paprika.</p>
+  </div>  </div>
+
+<p>Mix thoroughly and then form into balls. Roll in flour and
+fry until golden brown in hot fat.</p>
+
+
+<h5>COLD SPICE TONGUE</h5>
+
+<p>Select a medium-sized tongue without the gullet and wash
+well; then soak for four hours in warm water. Place in a deep
+saucepan and cover with warm water and add</p>
+
+<div class="poem">  <div class="stanza">
+<p>One carrot, cut in dice,</p>
+<p>Two onions sliced,</p>
+<p>One faggot of soup herbs,</p>
+<p>Two bay leaves,</p>
+<p>Two allspice,</p>
+<p>Four cloves,</p>
+<p>One cup of strong cider vinegar.</p>
+  </div>  </div>
+
+<p>Cover closely and bring to a boil; then simmer and keep
+just below the boiling point for three hours. Let cool in the
+liquid and then, when cold, chill in the ice box before slicing.</p>
+
+<p>The coarse left-over parts of the tongue may be used for
+meat loaf, croquettes or hash.</p>
+<span class="pagenum"><a name="page317" id="page317"></a>[pg 317]</span>
+
+
+<h5>PICKLED TRIPE</h5>
+
+<p>Cut one pound of cooked honeycomb tripe in pieces one inch
+by three inches. Place in a casserole dish and add</p>
+
+<div class="poem">  <div class="stanza">
+<p>One cup of vinegar,</p>
+<p>One-half cup of water,</p>
+<p>One onion, cut fine,</p>
+<p>One teaspoon of salt,</p>
+<p>One-half teaspoon of white pepper,</p>
+<p>One bay loaf,</p>
+<p>Eight cloves,</p>
+<p>Ten allspices,</p>
+<p>One small red pepper pod.</p>
+  </div>  </div>
+
+<p>Cover and bake in hot oven for thirty minutes and then cool.</p>
+
+
+<h5>BAKED HAM, VIRGINIA</h5>
+
+<p>Scrub a small ham and cook until tender. The fireless
+cooker will prevent the ham from wasting while cooking. When
+tender, lift and remove the skin. Trim to shape and then place in a bowl</p>
+
+<div class="poem">  <div class="stanza">
+<p>Three-quarters cup of brown sugar,</p>
+<p>One-quarter cup of cinnamon,</p>
+<p>One teaspoon of nutmeg,</p>
+<p>One teaspoon of cloves,</p>
+<p>One teaspoon of allspice.</p>
+  </div>  </div>
+
+<p>Mix thoroughly and then pat and rub into the ham. Place
+in a hot oven and bake for forty minutes, basting frequently with
+one-half cupful of water and one-half cupful of vinegar.</p>
+
+
+<h5>CORN BEEF HASH</h5>
+
+<p>Cut the cooked meat into one-half inch cubes and place in
+a saucepan and add to each cup of meat</p>
+
+<div class="poem">  <div class="stanza">
+<p>One and one-half cups of pared and diced potatoes,</p>
+<p>One-half cup of finely chopped onions,</p>
+<p>One cup of boiling water.</p>
+  </div>  </div>
+
+<p>Cover closely and steam until meat and potatoes are tender
+and the water is evaporated; then season. Now melt three
+<span class="pagenum"><a name="page318" id="page318"></a>[pg 318]</span>
+tablespoons of shortening in an iron frying pan and when hot
+turn in the hash, forming an omelet shape in half the pan. When
+nicely browned, turn the hash with a cake turner, still keeping
+the omelet shape, and brown. Turn on a hot platter and garnish
+with finely chopped parsley.</p>
+
+
+<h5>BROWN POT ROAST OF SHIN BEEF</h5>
+
+<p>Wipe the meat with a damp cloth and then pat into it one-half
+cup of flour. Now heat the bacon fat left from cooking
+the bacon for breakfast in a saucepan and place in the meat.
+Brown quickly, turning frequently until every part is nicely
+browned; then add two cups of water and cover closely and cook
+slowly for one hour. Now add</p>
+
+<div class="poem">  <div class="stanza">
+<p>Four medium-sized carrots,</p>
+<p>Four medium-sized onions.</p>
+  </div>  </div>
+
+<p>Season and cover again and cook slowly until the meat
+and vegetables are tender, usually about thirty-five minutes.
+Now add sufficient water to make one and three-quarter cups of gravy.</p>
+
+<p>Prepare the dumpling as follows: Place one quart of boiling
+water in a saucepan and add one teaspoon of salt. Place in a mixing bowl</p>
+
+<div class="poem">  <div class="stanza">
+<p>One and one-half cups of flour,</p>
+<p>One teaspoon of salt,</p>
+<p>One-quarter teaspoon of pepper,</p>
+<p>Two teaspoons of baking powder,</p>
+<p>One onion, grated,</p>
+<p>One teaspoon of shortening.</p>
+  </div>  </div>
+
+<p>Mix thoroughly and then add one-half cup of water. Form
+to a dough and drop by the teaspoonful into the boiling water.
+Cover the saucepan closely and cook for fifteen minutes; then
+lift on a warm dish and place the dumpling as a border around
+the platter. Lift the meat and vegetables in the centre and pour the gravy over all.</p>
+<span class="pagenum"><a name="page319" id="page319"></a>[pg 319]</span>
+
+
+<h5>VIRGINIA SAUCE</h5>
+
+<p>Strain the liquid from the pan in which the ham was baked
+and add one-half cupful of flour. Brown well and then add</p>
+
+<div class="poem">  <div class="stanza">
+<p>Two and one-half cups of the liquid from the pan,</p>
+<p>One cup of vinegar,</p>
+<p>One-half cup of syrup,</p>
+<p>Two teaspoons of salt,</p>
+<p>One teaspoon of paprika,</p>
+<p>One-half teaspoon of nutmeg.</p>
+  </div>  </div>
+
+<p>Bring to a boil and cook for ten minutes. Now strain into a gravy bowl and serve.</p>
+
+
+<h5>PORK TENDERLOIN</h5>
+
+<p>One and a half pounds of pork tenderloins will make eight
+nice-sized fillets. Place on a platter and baste with</p>
+
+<div class="poem">  <div class="stanza">
+<p>One small onion, minced fine,</p>
+<p>Three tablespoons of lemon juice,</p>
+<p>Two tablespoons of salad oil,</p>
+<p>One teaspoon of salt,</p>
+<p>One teaspoon of paprika.</p>
+  </div>  </div>
+
+<p>Turn the fillet to marinate and when ready to cook lift and
+roll lightly in flour and then dip in beaten egg and then into
+fine bread crumbs. Cook until golden brown in hot fat.</p>
+
+
+<h5>ROAST FRESH HAM</h5>
+
+<p>Select a small baby pig ham and have the butcher bone and
+then leave space for the filling. Wipe with a damp cloth and
+then prepare and fill with highly seasoned bread crumbs. Tie
+into shape and then dust with flour and place in a baking dish
+and put in a hot oven to brown. Then reduce the heat and baste
+frequently with hot water, allowing the ham thirty minutes to
+start and the meat cooking thirty minutes to the pound after
+that. When ready to serve, lift to a warm platter and garnish
+with parsley or water-cress and serve with Virginia sauce. Place
+one medium-sized apple in with the ham to bake.</p>
+<span class="pagenum"><a name="page320" id="page320"></a>[pg 320]</span>
+
+
+<h5>BRAISED ROLLED FLANK STEAK</h5>
+
+<p>Have the butcher score and trim the steak. Now soak sufficient
+stale bread in cold water to soften. Press dry and then
+rub through a fine sieve. Measure and place two cupfuls in the mixing bowl and add</p>
+
+<div class="poem">  <div class="stanza">
+<p>Four tablespoons of shortening,</p>
+<p>One cup of finely chopped onions,</p>
+<p>One bunch of potherbs, chopped fine,</p>
+<p>One level tablespoon of salt,</p>
+<p>One level teaspoon of pepper.</p>
+  </div>  </div>
+
+<p>Mix well and then spread on a steak and roll. Tie securely
+with a stout string and then pat three-quarters cup of flour
+into the meat. Melt four tablespoons of shortening in a deep
+saucepan and when smoking hot add the prepared meat. Brown
+the meat, turning frequently, and then, when nicely brown, add
+one cupful of boiling water and simmer slowly, allowing the meat
+one-half hour to start cooking and thirty minutes to the pound.
+Add four large onions and when ready to lift one cup of boiling
+water for gravy. Usually this gravy requires no thickening.</p>
+
+
+<h5>PLANKED STEAK</h5>
+
+<p>Have the butcher cut the steak in two and one-half inch
+thicknesses from the large end of the sirloin. Remove the flank
+end and then the tenderloin, also taking out the bones. The
+butcher will do this for you. Now, when ready to prepare the
+steak, soak the plank in cold water for one hour. Heat the
+broiler and then place the plank in the oven. Cook the steak
+until quite rare in the broiler and then lift to a hot plank. Prepare
+a border of mashed potatoes and put them in a pastry bag,
+forced out around the edge of the plank. Garnish and smother
+with onions and minced green peppers. Place in a hot oven for
+ten minutes. Use the tenderloin for minute steaks. Hamburg
+the flank and serve hamburg steaks.</p>
+<span class="pagenum"><a name="page321" id="page321"></a>[pg 321]</span>
+
+
+<h5>LIVER AND BACON, CREOLE</h5>
+
+<p>Have the butcher cut the liver in thin slices. Wipe with
+a clean damp cloth and then roll in flour and brown in hot fat. Now add</p>
+
+<div class="poem">  <div class="stanza">
+<p>One cup of stewed tomatoes,</p>
+<p>One and one-half cups of thinly sliced onions,</p>
+<p>Two green peppers, chopped fine.</p>
+  </div>  </div>
+
+<p>Cover closely and cook for five minutes, then add</p>
+
+<div class="poem">  <div class="stanza">
+<p>Two tablespoons of cornstarch,</p>
+<p>One and one-half teaspoons of salt,</p>
+<p>One teaspoon of paprika,</p>
+<p>One-quarter teaspoon of mustard,</p>
+<p>One-half cup of cold water.</p>
+  </div>  </div>
+
+<p>Dissolve the starch and spices well and then bring the mixture
+to a boil and cook slowly for fifteen minutes. Now place
+mashed potatoes on a large platter, shaping them flat on top.
+Lay the slices of liver on and then pour over them the sauce
+and garnish with nicely brown strips of bacon. Sprinkle with
+finely chopped parsley and serve.</p>
+
+
+<h5>CHOP SUEY</h5>
+
+<p>Slice sufficient meat from the cold roast of pork. Now cut
+in half-inch blocks and place in a pan and add</p>
+
+<div class="poem">  <div class="stanza">
+<p>One cup of celery, cut in dice,</p>
+<p>One green pepper, minced fine,</p>
+<p>Four onions, minced fine,</p>
+<p>One cup of finely shredded cabbage,</p>
+<p>One and one-half cups of thick brown sauce,</p>
+<p>Two teaspoons of salt,</p>
+<p>One teaspoon of pepper,</p>
+<p>One teaspoon of Worcestershire sauce.</p>
+  </div>  </div>
+
+<p>Heat slowly to the boiling point and cook until the celery
+and cabbage are tender and then make a border around a large
+hot platter of cooked noodles and lift on the chop suey. Garnish
+with finely chopped parsley and serve.</p>
+
+<p><span class="sc">Note</span>.&mdash;Make the brown sauce from the left-over gravy and bones making a stock.</p>
+<span class="pagenum"><a name="page322" id="page322"></a>[pg 322]</span>
+
+
+<h5>DELMONICO ROAST BEEF</h5>
+
+<p>Have the butcher cut the seventh and eighth rib from a
+roast, removing the chine bone. Now have him remove the blade
+and meat between it and the skin, cutting off the top of the ribs.
+This gives you a heart-shaped piece of very tender beef. It is
+really the eye of these two ribs. Place the roast in a pan and
+dust lightly with flour, and then place in a hot oven for thirty
+minutes to start cooking. Now reduce the heat and cook, allowing
+twenty minutes to the pound, counting the time from the
+minute you reduce the heat.</p>
+
+<p>Use the top of the ribs and the piece of meat from the blade
+for the pot roast or a beef &#224; la mode. Have the butcher remove
+the blade and roll the flap-like piece around the ribs, fastening
+it with a skewer or the entire piece may be boned and rolled.</p>
+
+
+<h5>BAKED SLICE OF HAM</h5>
+
+<p>Have the butcher cut the ham in one-inch thick slices.
+Trim and then cut around the edges every two inches apart to
+prevent curling. Place on a baking dish and pour over the ham</p>
+
+<div class="poem">  <div class="stanza">
+<p>One cup of water,</p>
+<p>Two tablespoons of syrup.</p>
+  </div>  </div>
+
+<p>Bake in slow oven 25 minutes.</p>
+
+
+<h5>ROAST SHOULDER OF LAMB</h5>
+
+<p>Have the butcher bone and roll the shoulder and then when
+ready to use wipe with a damp cloth and pack with the following
+mixture: Chop very fine</p>
+
+<div class="poem">  <div class="stanza">
+<p>Three onions,</p>
+<p>Four branches of parsley,</p>
+<p>One leek.</p>
+  </div>  </div>
+
+<p>Pat with flour and then roast in the oven, allowing thirty
+minutes to start cooking and twenty minutes to the pound,
+gross weight. Baste the meat after it commences to brown with
+one and one-half cups of boiling water.</p>
+
+<p>The season for spring lamb is from January to July.
+<span class="pagenum"><a name="page323" id="page323"></a>[pg 323]</span>
+The meat is delicate and while less nutritious than mutton is delicious.</p>
+
+<p>Yearling is a splendid choice for lamb. It is fully as
+nutritious as mutton, without the excess fat of mutton. Fat
+mutton frequently disagrees with persons of delicate digestion
+and therefore should be discarded from the menu, and the
+yearling should be substituted.</p>
+
+<p>The choice mutton is raised in Virginia, Pennsylvania and
+North Carolina, while that which comes from Wisconsin is of
+splendid quality. Canada also sends us some fine meat.</p>
+
+<p>Prime mutton is large and heavy, the fat firm and white and
+the flesh a deep red in color and very finely grained. This meat
+contains fully as much nutriment as beef.</p>
+
+<p>Soups and broths made from mutton when the fat is removed
+are very wholesome and are frequently ordered in diets by
+physicians. Mutton should be hung for a short period to ripen,
+but lamb should be used a short time after it is dressed.</p>
+
+<p>The cuts in the side of lamb or mutton usually number six:
+(1) The neck, (2) the chuck, which includes some of the ribs as
+far as the shoulder blade, (3) the shoulder, (4) the flank or
+breast, (5) the loin and (6) the leg.</p>
+
+<p>In some parts of the country the butcher makes a cut, using
+the rack end of the loin and chuck for making the rib or French
+chops. The term chops is intended to designate meat cut from
+the rack or loin into chops, preferably one and one-quarter
+inches thick. Where the meat is cut with nine ribs on the loin,
+the shoulder and balance of the chuck is cut into chops for panning
+or braising. These chops require longer time for cooking
+than those cut from the rack or loin.</p>
+
+
+<h5>ACCOMPANIMENTS FOR LAMB AND MUTTON</h5>
+
+<p>Serve with a roast shoulder or leg of lamb, mint sauce, green
+grape jelly, peas or asparagus and baked potatoes. With mutton
+or lamb chops serve green grape jelly, mint or currant jelly.</p>
+<span class="pagenum"><a name="page324" id="page324"></a>[pg 324]</span>
+
+<p>Mutton may be boiled and served with caper or soubis
+(onions) sauces, currant jelly sauce, boiled or mashed potatoes,
+peas, string beans, asparagus, stuffed tomatoes and cole slaw.</p>
+
+
+<h5>HOW TO DISTINGUISH BETWEEN LAMB AND MUTTON</h5>
+
+<p>Look first at the joint above the hoof. In lamb this joint
+is serrated or tooth-shaped when broken, while in the yearling
+and mutton it is the smooth oval ball-and-socket joint. In
+lamb the bones are pinkish in color; in mutton the bones are a
+blue-white color. The pinkish colored skin should be removed
+from lamb and yearling before cooking. This skin contains the woolly flavor.</p>
+
+
+<h5>BONE AND STUFFED SHOULDER OF LAMB</h5>
+
+<p>Have the butcher bone the shoulder of lamb and then wipe
+with a damp cloth. Now prepare a filling as follows: Mince
+fine sufficient parsley to measure one-half cup. Place in a bowl and add</p>
+
+<div class="poem">  <div class="stanza">
+<p>One green pepper, minced fine,</p>
+<p>Two onions, minced fine,</p>
+<p>One cup of fine bread crumbs,</p>
+<p>Two teaspoons of salt,</p>
+<p>One teaspoon of pepper,</p>
+<p>One-half teaspoon of sweet marjoram.</p>
+  </div>  </div>
+
+<p>Mix and then spread the filling and roll, tying securely.
+Now pat just sufficient flour into the meat to cover. Place on a
+rack in the baking pan and put in a hot oven. Just as soon as
+the meat becomes brown commence the basting with one cup of
+boiling water. Reduce the heat to a moderate oven.</p>
+
+<p>The time to cook: Allow the meat thirty minutes for heating,
+so as to start cooking, and then twenty minutes to the
+pound, counting gross weight.</p>
+
+<p>Keep the fact in mind that the rolled and filled meat requires
+more time than just the plain shoulder.</p>
+<span class="pagenum"><a name="page325" id="page325"></a>[pg 325]</span>
+
+<p>To roast the shoulder unboned allow one-half hour to start
+cooking and then fifteen minutes to the pound.</p>
+
+<p>The leg of lamb may be boned and rolled or rolled and filled,
+and then cooked just like the shoulder.</p>
+
+
+<h5>BENGAL CURRY OF LAMB</h5>
+
+<p>Use the broken and coarse pieces of meat from the roast
+lamb. Chop fine and then place in a saucepan and add just sufficient
+water to barely cover. Now add</p>
+
+<div class="poem">  <div class="stanza">
+<p>One onion, minced fine,</p>
+<p>One green pepper, minced fine,</p>
+<p>Four branches of parsley.</p>
+  </div>  </div>
+
+<p>Cook slowly until the meat is very tender. Now thicken the
+gravy, using cornstarch, and season with</p>
+
+<div class="poem">  <div class="stanza">
+<p>One teaspoon of Worcestershire sauce,</p>
+<p>Four tablespoons of catsup,</p>
+<p>Two teaspoons of salt,</p>
+<p>One teaspoon of paprika,</p>
+<p>One-half teaspoon of curry powder.</p>
+  </div>  </div>
+
+<p>Make a border of cooked rice on a hot platter. Lift the
+curry into the centre of platter and garnish with one hard-boiled egg, chopped fine.</p>
+
+
+<h5>BAKED EMINCE OF LAMB IN GREEN PEPPERS</h5>
+
+<p>Mince the left-over portion of roast lamb fine, then measure
+and add any filling that may be left over. Place in a saucepan
+and add just sufficient boiling water to cover. Cook slowly until
+tender and then thicken the gravy. Now to one cup of the cold meat add</p>
+
+<div class="poem">  <div class="stanza">
+<p>One cup of boiled rice,</p>
+<p>One cup of canned tomatoes,</p>
+<p>Three onions, chopped fine,</p>
+<p>One tablespoon of salt,</p>
+<p>One teaspoon of paprika.</p>
+  </div>  </div>
+
+<p>Mix and then fill into the prepared peppers. Set in a baking
+<span class="pagenum"><a name="page326" id="page326"></a>[pg 326]</span>
+pan and add one cup of boiling water. Bake in a moderate
+oven for thirty-five minutes. Serve with cheese sauce. Boiled
+mutton or lamb may be used in these dishes to replace the roast meat.</p>
+
+
+<h5>HOW TO USE LEFT OVER LAMB</h5>
+
+<p>Cut slices from the roast lamb and then line a large platter
+with crisp leaves of lettuce. Place on the platter the slices of
+meat. Serve with mint or currant jelly. Use the uneven pieces
+for curry of lamb or a baked emince of lamb, with green peppers and vegetable salad.</p>
+
+
+<h5>LAMB BOILED WITH RAVOLI</h5>
+
+<p>Have the butcher cut for stewing one pound of the neck
+of lamb. Wash and place in a saucepan and add</p>
+
+<div class="poem">  <div class="stanza">
+<p>Three pints of cold water,</p>
+<p>One faggot of soup herbs,</p>
+<p>One carrot, cut very fine,</p>
+<p>Two onions, chopped fine.</p>
+  </div>  </div>
+
+<p>Cook very slowly until the meat is tender and then strain
+off the broth. Cool, then pick the meat from the bones. Chop
+the meat very fine and add</p>
+
+<div class="poem">  <div class="stanza">
+<p>One and one-half teaspoons of salt,</p>
+<p>One teaspoon of paprika,</p>
+<p>Two onions, grated,</p>
+<p>One green pepper, chopped fine,</p>
+<p>One egg.</p>
+  </div>  </div>
+
+<p>Mix thoroughly and then prepare a dough as follows: Place in a mixing bowl</p>
+
+<div class="poem">  <div class="stanza">
+<p>Two cups of flour,</p>
+<p>One teaspoon of salt,</p>
+<p>One teaspoon of paprika,</p>
+<p>Three tablespoons of finely minced parsley.</p>
+  </div>  </div>
+
+<p>Mix by rubbing between the hands and then use one large
+egg and five tablespoons of water to make a dough. Knead until
+<span class="pagenum"><a name="page327" id="page327"></a>[pg 327]</span>
+very smooth and then roll out as thin as paper. Cut into four-inch
+squares and brush the edges with water. Place a spoonful
+of prepared meat on the dough and then fold over and press
+the wet edges of the pastry tightly together. When all are
+ready drop in a large saucepan of boiling water. Cook for
+fifteen minutes and then lift with a skimmer; place in a dish and
+pour over the heated and seasoned lamb broth; then sprinkle
+over all four tablespoons of grated cheese and two tablespoons
+of finely minced parsley.</p>
+
+
+<h5>LAMB HARICOT</h5>
+
+<p>Soak one pint of lima beans overnight and then look over
+carefully in the morning. Parboil and then place in a baking dish with</p>
+
+<div class="poem">  <div class="stanza">
+<p>One-half cup of diced onions,</p>
+<p>One pound of neck of mutton cut into cutlets,</p>
+<p>One cup of canned tomatoes.</p>
+  </div>  </div>
+
+<p>Season with salt and pepper and add sufficient boiling water
+to cover all. Place in a moderate oven and bake for three hours.</p>
+
+
+<h5>INDIVIDUAL LAMB POTPIES</h5>
+
+<p>Mince the meat left on the leg of lamb. Place in a saucepan
+and cover with cold water, adding</p>
+
+<div class="poem">  <div class="stanza">
+<p>One carrot, diced,</p>
+<p>Four onions,</p>
+<p>Four potatoes cut in halves.</p>
+  </div>  </div>
+
+<p>Cook slowly until the vegetables are soft; lift the onions and
+potatoes and thicken the gravy and season with</p>
+
+<div class="poem">  <div class="stanza">
+<p>Two teaspoons of salt,</p>
+<p>One teaspoon of pepper,</p>
+<p>One green pepper, chopped fine,</p>
+<p>One tablespoon of Worcestershire sauce.</p>
+  </div>  </div>
+
+<p>Place portion of the meat, two potatoes, one onion and
+some gravy in individual baking dishes. Cover with a crust
+of pastry and bake in a moderate oven for twenty minutes.</p>
+<span class="pagenum"><a name="page328" id="page328"></a>[pg 328]</span>
+
+
+<h5>SPANISH MACARONI</h5>
+
+<p>Mince fine</p>
+
+<div class="poem">  <div class="stanza">
+<p>Three green peppers,</p>
+<p>Four onions,</p>
+<p>Two tomatoes.</p>
+  </div>  </div>
+
+<p>Now place five tablespoons of fat in a frying pan and add
+the prepared vegetables and cook slowly until tender without
+browning, and then add one-half package of cooked macaroni and</p>
+
+<div class="poem">  <div class="stanza">
+<p>Two teaspoons of salt,</p>
+<p>One teaspoon of pepper,</p>
+<p>One-half cup of gravy from the kidney stew.</p>
+  </div>  </div>
+
+<p>Cook slowly for fifteen minutes.</p>
+
+
+<h5>FALL MENU</h5>
+
+
+<center>BREAKFAST</center>
+
+<table summary="menu" class="menu">
+<tr><td align="center">             Oranges</td></tr>
+<tr><td align="center">        Cereal and Cream</td></tr>
+<tr><td align="center">  Creamed Beef in Popover Cases</td></tr>
+<tr><td align="center">             Coffee</td></tr>
+</table>
+
+
+<center><br />DINNER</center>
+
+<table summary="menu" class="menu">
+<tr><td align="center">   Radishes            </td><td align="center">       Sliced Cucumbers</td></tr>
+<tr><td align="center" colspan="2">Kidney Pie</td></tr>
+<tr><td align="center">Spanish Macaroni       </td><td align="center">           Buttered Beets</td></tr>
+<tr><td align="center" colspan="2">Cole Slaw</td></tr>
+<tr><td align="center"> Orange Pudding        </td><td align="center">                 Coffee</td></tr>
+</table>
+
+
+<center><br />SUPPER</center>
+
+<table summary="menu" class="menu">
+<tr><td align="center" colspan="2">            Rice Croquettes with Cream Beef</td></tr>
+<tr><td align="center" colspan="2">                        Sauce</td></tr>
+<tr><td align="center" colspan="2">                      Cole Slaw</td></tr>
+<tr><td align="center"> Orange Shortcake         </td><td align="center">                 Tea</td></tr>
+</table>
+<span class="pagenum"><a name="page329" id="page329"></a>[pg 329]</span>
+
+
+
+
+<h4>HOW TO PREPARE RECIPES</h4>
+
+
+<h5>POPOVERS</h5>
+
+<p>Place the popover pans in the oven to heat. Break one egg
+in a measuring cup and then fill with milk and turn into the mixing bowl and add</p>
+
+<div class="poem">  <div class="stanza">
+<p>One-half teaspoon of salt,</p>
+<p>One cup of sifted flour.</p>
+  </div>  </div>
+
+<p>Beat with a Dover egg-beater for five minutes and then remove
+the smoking hot popover pans from the oven and grease
+well. Pour in the batter and place at once in a hot oven and
+bake for thirty-five minutes. Do not open the oven door for
+ten minutes after the popovers are placed in the oven. When
+the popovers are twenty-five minutes in the oven, turn down the
+gas and then bake slowly to thoroughly dry out for the balance
+of the time allowed for baking.</p>
+
+<p>This amount will make eight small or six large popovers.
+Now, while the popovers are baking, the creamed beef can be
+prepared. Cut one-quarter pound of dried beef fine, using a
+pair of scissors to cut with. Place in a pan and cover with
+boiling water and let stand for five minutes. Drain and
+then make a cream sauce as follows:</p>
+
+<p>Place one and one-half cups of milk in a saucepan and add
+six tablespoons of flour and stir to dissolve, and then bring to
+a boil and cook for three minutes. Add the prepared dried
+beef and two tablespoons of finely minced parsley and let simmer
+slowly until the popovers are ready.</p>
+
+<p>Cut a slice from the tops of the popovers and fill them with
+the prepared creamed beef. Place a tiny dot of butter on top
+of each popover and dust lightly with paprika.</p>
+
+
+<h5>KIDNEY PIE</h5>
+
+<p>The meat pie can be made to be an economical dish. These
+pies are served in the Chelsea Coffee House in London.</p>
+
+<p>Remove the fat and tubes from one large beef kidney and
+<span class="pagenum"><a name="page330" id="page330"></a>[pg 330]</span>
+then cut into pieces the size of a walnut. Place in a saucepan
+and add three cups of boiling water and let simmer slowly for
+ten minutes. Turn into a colander and let the cold water run
+on the kidney for five minutes. Now return the kidney to the saucepan and add</p>
+
+<div class="poem">  <div class="stanza">
+<p>One-half teaspoon of thyme,</p>
+<p>One-half teaspoon of sweet marjoram,</p>
+<p>Four onions, cut in pieces.</p>
+  </div>  </div>
+
+<p>Cook slowly until tender and then add sufficient boiling water
+to cover. Add the dumplings, made as follows: Strain gravy
+from the kidney and add sufficient water to measure three and
+one-half cups. Place in a saucepan and when boiling add the
+dumplings, made as follows. Place in a mixing bowl</p>
+
+<div class="poem">  <div class="stanza">
+<p>One cup of mashed potatoes,</p>
+<p>One cup of flour,</p>
+<p>One tablespoon of baking powder,</p>
+<p>One teaspoon of salt,</p>
+<p>One teaspoon of paprika,</p>
+<p>Three tablespoons of grated onion,</p>
+<p>Two tablespoons of finely-minced parsley,</p>
+<p>One egg.</p>
+  </div>  </div>
+
+<p>Work to a smooth paste and then form into balls the size
+of a large walnut, and drop into the prepared stock and cook
+for ten minutes. Lift and thicken the gravy slightly. Now
+make a pastry as follows:</p>
+
+<div class="poem">  <div class="stanza">
+<p>Three cups of flour,</p>
+<p>One teaspoon of salt,</p>
+<p>Two teaspoons of baking powder.</p>
+  </div>  </div>
+
+<p>Sift and then add the one-half pound of finely chopped suet
+and rub it into the flour well. Mix to a dough with two-thirds
+cup of water and roll out one-quarter inch thick on a floured
+pastry board. Line a large baking dish or individual custard
+cups. Now put a layer of kidney in the bottom and season
+with salt, pepper and finely minced onion. Place a dumpling on
+top and then a layer of thinly sliced hard-boiled egg. Cover
+<span class="pagenum"><a name="page331" id="page331"></a>[pg 331]</span>
+with well-seasoned gravy and then with a crust, brushing the
+edges of the crust well with water. Now cut two gashes in the
+top of the crust to permit the steam to escape and then brush
+the top with water. If a large pie, bake for one hour; if individual
+ones, bake in a moderate oven for thirty-five minutes.
+Use three eggs in the kidney pie.</p>
+
+
+<h5>ORANGE PUDDING</h5>
+
+<p>Place in a mixing bowl</p>
+
+<div class="poem">  <div class="stanza">
+<p>One-half cup of sugar,</p>
+<p>Yolk of one egg,</p>
+<p>Four tablespoons of shortening.</p>
+  </div>  </div>
+
+<p>Cream well and then add the juice and pulp of two oranges,
+which should measure three-quarters cup, and</p>
+
+<div class="poem">  <div class="stanza">
+<p>One and one-quarter cup of flour,</p>
+<p>Three teaspoons of baking powder.</p>
+  </div>  </div>
+
+<p>Beat to mix and then turn into well-greased and floured
+mould and cover the mould. Boil for one hour and then serve
+with the following sauce:</p>
+
+<div class="poem">  <div class="stanza">
+<p>Three-quarters cup of sugar,</p>
+<p>One-half cup of water,</p>
+<p>Juice of one orange,</p>
+<p>Grated rind of one orange,</p>
+<p>Two tablespoons of cornstarch.</p>
+  </div>  </div>
+
+<p>Stir to dissolve the sugar and starch and then bring to a
+boil and cook for three minutes and serve.</p>
+
+
+<h5>RICE CROQUETTES WITH CREAM BEEF</h5>
+
+<p>Mould well-seasoned cooked rice into croquettes; then dip
+and flour and brown in hot fat.</p>
+
+<p>Make a cream sauce as follows: Place in a saucepan</p>
+
+<div class="poem">  <div class="stanza">
+<p>Two cups of milk,</p>
+<p>One-half cup of flour.</p>
+  </div>  </div>
+
+<p>Stir to dissolve the flour and then bring to a boil and cook
+slowly for five minutes. Add one-half pound of dried beef, prepared
+as for breakfast, and serve with the croquettes.</p>
+<span class="pagenum"><a name="page332" id="page332"></a>[pg 332]</span>
+
+
+<h5>ORANGE SHORT CAKE</h5>
+
+<p>Place in a mixing bowl</p>
+
+<div class="poem">  <div class="stanza">
+<p>One cup of flour,</p>
+<p>One-half teaspoon of salt,</p>
+<p>Two teaspoons of baking powder,</p>
+<p>Five tablespoons of sugar,</p>
+<p>One-half cup of water.</p>
+  </div>  </div>
+
+<p>Beat to a stiff dough and then spread on a well-greased and
+floured layer-cake pan, making the dough higher at the sides
+than in the middle of the pan. Cover with sliced oranges, cut
+into small pieces with a sharp knife. Now place in a bowl:</p>
+
+<div class="poem">  <div class="stanza">
+<p>Six tablespoons of brown sugar,</p>
+<p>Two tablespoons of flour,</p>
+<p>One-half teaspoon of nutmeg.</p>
+  </div>  </div>
+
+<p>Mix well and then spread on the shortcake and bake in a
+moderate oven for thirty minutes. Much of the actual preparation
+of the menu can be prepared on Saturday.</p>
+
+<p>Use yolk of one egg for making dressing for coleslaw. For orange cake use</p>
+
+<div class="poem">  <div class="stanza">
+<p>White of one egg,</p>
+<p>One-half glass of jelly.</p>
+  </div>  </div>
+
+<p>Place in a bowl and beat until mixture holds its shape. Pile on orange shortcake.</p>
+
+
+
+
+<h4>HALLOWE'EN</h4>
+
+
+<p>On Hallowe'en the good fairies are permitted to make themselves
+visible to their many friends&mdash;so the traditions of Ireland
+tell us. And the little ones, as they are called by the
+romantic fun-loving Irish nation, play a great many tricks
+this night on their enemies and they reward their true friends with many blessings.</p>
+
+<p>It is truly a wonderful night for the romantic maiden to
+delve into the future and find, or try to find, her luck when
+seeking for the knowledge of her future life partner. In those
+good old days of long ago, the lad and lassie spent a pleasant
+<span class="pagenum"><a name="page333" id="page333"></a>[pg 333]</span>
+evening trying all the lucky spells to insure them success in
+their love affairs for the coming year.</p>
+
+<p>And in the midst of much hilarity many games are played;
+there are bobbing and ducking for apples, spinning the plate,
+post-office, heavy, heavy, what hangs over and forfeits. These
+were some of the old-fashioned ways the boys and girls of yesteryear
+passed a happy evening.</p>
+
+<p>Other old legends told that this one night in the year the
+spooks or ghosts were permitted to roam the earth, so that, to
+escape their notice, all must go masked&mdash;hence our young folk
+disguised themselves and wandered forth from house to house,
+seeking entertainment; for many informal parties were held on
+this eve and no one was refused admission; each visitor was
+treated to apples and nuts and then he wandered on his way.</p>
+
+<p>Let your young folk entertain their friends with a good
+old-fashioned Hallowe'en party; let them play the old games of
+long ago, and then close to the magic hour of midnight serve a
+real old-fashioned Hallowe'en supper.</p>
+
+
+<h5>SOME SUGGESTIVE MENUS</h5>
+
+<center>No. 1.</center>
+
+<table summary="menu" class="menu">
+<tr><td align="center" colspan="2">                     Cider</td></tr>
+<tr><td align="center"> Salted Nuts            </td><td align="center">           Olives</td></tr>
+<tr><td align="center" colspan="2">           Sardines and Potato Salad</td></tr>
+<tr><td align="center">Jack o' Lantern Cakes   </td><td align="center">            Coffee</td></tr>
+</table>
+
+<center><br />No. 2.</center>
+
+<table summary="menu" class="menu">
+<tr><td align="center" colspan="6">                   Cider Cup</td></tr>
+<tr><td align="center" colspan="3">Radishes               </td><td align="center" colspan="3">             Celery</td></tr>
+<tr><td align="center" colspan="6">            Gloucester Cod a la King</td></tr>
+<tr><td align="center" colspan="6">               Cheese Sandwiches</td></tr>
+<tr><td align="center" colspan="3"> Fruit Cakes           </td><td align="center" colspan="3">            Coffee</td></tr>
+<tr><td align="center" colspan="2">Nuts      </td><td align="center" colspan="2">         Raisins    </td><td align="center" colspan="2">      Apples</td></tr>
+</table>
+<span class="pagenum"><a name="page334" id="page334"></a>[pg 334]</span>
+
+<center><br />No. 3.</center>
+
+<table summary="menu" class="menu">
+<tr><td align="center">Celery              </td><td align="center">              Salted Nuts</td></tr>
+<tr><td align="center" colspan="2">              Baked Virginia Ham</td></tr>
+<tr><td align="center" colspan="2">           Potato and Pepper Salad</td></tr>
+<tr><td align="center">  Rolls             </td><td align="center">                 Butter</td></tr>
+<tr><td align="center">Ice Cream           </td><td align="center">                  Coffee</td></tr>
+</table>
+
+<center><br />No. 4.</center>
+
+<table summary="menu" class="menu">
+<tr><td align="center">  Radishes                  </td><td align="center">  Home-made Pickles</td></tr>
+<tr><td align="center" colspan="2">              Fried Oysters</td></tr>
+<tr><td align="center" colspan="2">         Potato and Celery Salad</td></tr>
+<tr><td align="center" colspan="2">            Rolls and Butter</td></tr>
+<tr><td align="center">Fruit Ginger Bread          </td><td align="center">               Coffee</td></tr>
+</table>
+
+<p>Have corn husks and pumpkins for the decorations; use
+autumn leaves, strung together, for wall decorations. Cover
+the table with a silence cloth and then with linen table cloth, and
+place in the centre of the table a new wooden pail filled with
+cider. Bank the sides of the pail with corn husk, golden ears
+of corn and autumn leaves.</p>
+
+<p>Now wire the handle so that it will be in an upright position.
+Wrap the handle with yellow tissue paper and fasten a small
+jack o'lantern made from a small pumpkin to the handle, so
+that it will hang in the well of the bucket. Arrange the
+table in the usual manner. Serve the cider from this well during the supper.</p>
+
+<p>Hollow out a medium-sized pumpkin and cut in it a jack o'
+lantern and set bowls in the pumpkins to hold the radishes,
+pickle and sandwiches, sugar, etc., and make tiny pumpkins
+from the yellow cr&#234;pe paper, filling them with hard candies for souvenirs.</p>
+<span class="pagenum"><a name="page335" id="page335"></a>[pg 335]</span>
+
+
+<h5>HOW TO MAKE THE CIDER CUP</h5>
+
+<p>Place in a large bowl some crushed ice and</p>
+
+<div class="poem">  <div class="stanza">
+<p>One gallon of cider,</p>
+<p>Three bananas, cut into thin slices,</p>
+<p>Two oranges, cut into thin slices,</p>
+<p>Three baked apples, cut into bits.</p>
+  </div>  </div>
+
+<p>Mix and then serve.</p>
+
+
+<h5>SARDINE AND POTATO SALAD</h5>
+
+<center>(Twenty-five Persons)</center>
+
+<p>Wash and then cook eight pounds of potatoes until tender
+and then, when cool, peel and cut into thin slices into a large mixing bowl. Now add</p>
+
+<div class="poem">  <div class="stanza">
+<p>One cup of finely chopped onions,</p>
+<p>One-half cup of finely chopped parsley,</p>
+<p>One cup of finely chopped green peppers,</p>
+<p>Two cups of finely chopped celery,</p>
+<p>Two cups of mayonnaise or cooked dressing,</p>
+<p>One-half cup of vinegar,</p>
+<p>One tablespoon of salt,</p>
+<p>One teaspoon of pepper,</p>
+<p>One and one-half teaspoons of mustard.</p>
+  </div>  </div>
+
+<p>Toss to mix thoroughly and then prepare individual nests
+of lettuce and place three-quarters cup of the potato salad in
+each nest. Mould it into a cone and then lay four sardines,
+tail end up, against the salad. Garnish with finely chopped parsley and serve.</p>
+
+
+<h5>JACK O' LANTERN CAKES</h5>
+
+<p>Bake a sponge cake in individual or muffin pans and then ice
+with chocolate water icing and make the lantern face with white icing.</p>
+<span class="pagenum"><a name="page336" id="page336"></a>[pg 336]</span>
+
+
+<h5>GLOUCESTER COD A LA KING</h5>
+
+<center>(Twelve Persons)</center>
+
+<p>Select a three-pound piece of boneless salt cod from the
+center cut; soak for three hours and then place in a piece of
+cheese-cloth and tie loosely, plunge into boiling water and boil
+for thirty minutes. Drain. Place two quarts of milk in a saucepan
+and add one and one-half cups of flour. Stir with a wire
+spoon to dissolve the flour and then bring to a boil and cook
+slowly for ten minutes. Now add</p>
+
+<div class="poem">  <div class="stanza">
+<p>Two well beaten eggs,</p>
+<p>The prepared fish, broken into flakes with a fork,</p>
+<p>Juice of one lemon,</p>
+<p>Two green peppers, cut into pieces and parboiled,</p>
+<p>One tablespoon of grated onion,</p>
+<p>One teaspoon of paprika.</p>
+  </div>  </div>
+
+<p>Heat slowly until very hot and then serve on toast.</p>
+
+
+<h5>FRUIT CAKE</h5>
+
+<p>Place in a mixing bowl</p>
+
+<div class="poem">  <div class="stanza">
+<p>Two and one-half cups of syrup,</p>
+<p>One cup of shortening.</p>
+  </div>  </div>
+
+<p>Cream well and then add</p>
+
+<div class="poem">  <div class="stanza">
+<p>Eight cups of flour,</p>
+<p>Four level tablespoons of baking powder,</p>
+<p>One cup of milk,</p>
+<p>One-half cup of cocoa,</p>
+<p>One tablespoon of cinnamon,</p>
+<p>One teaspoon of cloves,</p>
+<p>One teaspoon of allspice,</p>
+<p>Two eggs,</p>
+<p>Two cups of finely-chopped peanuts.</p>
+  </div>  </div>
+
+<p>Beat to mix thoroughly and then grease and flour a baking
+pan and turn in the batter. Place the raisins one at a time
+on the top of the batter and gently press them into the dough.
+Bake for fifty minutes in a slow oven. Cool and then ice and
+decorate with Hallowe'en figures and then cut into blocks.</p>
+<span class="pagenum"><a name="page337" id="page337"></a>[pg 337]</span>
+
+
+<h5>FALL MENU</h5>
+
+<center>BREAKFAST</center>
+
+<table summary="menu" class="menu">
+<tr><td align="center" colspan="2">                      Grapes</td></tr>
+<tr><td align="center" colspan="2">                 Cereal and Cream</td></tr>
+<tr><td align="center" colspan="2">             Fried Butterfish, Creole</td></tr>
+<tr><td align="center">Hashed Brown Potatoes    </td><td align="center">          Water-cress</td></tr>
+<tr><td align="center">Rolls                    </td><td align="center">            Coffee</td></tr>
+</table>
+
+
+<center><br />DINNER</center>
+
+<table summary="menu" class="menu">
+<tr><td align="center" colspan="2">                Grape Juice Cocktail</td></tr>
+<tr><td align="center" colspan="2">              Pot Roast Beef, Spanish</td></tr>
+<tr><td align="center">Brown Potatoes          </td><td align="center">           String Beans</td></tr>
+<tr><td align="center" colspan="2">                   Tomato Salad</td></tr>
+<tr><td align="center">Rolls                   </td><td align="center">              Coffee</td></tr>
+</table>
+
+
+<center><br />SUPPER</center>
+
+<table summary="menu" class="menu">
+<tr><td align="center">Fried Tomatoes         </td><td align="center">             Cream Gravy</td></tr>
+<tr><td align="center" colspan="2">                    Potato Salad</td></tr>
+<tr><td align="center">Corn Bread             </td><td align="center">             Apple Sauce</td></tr>
+<tr><td align="center" colspan="2">                        Tea</td></tr>
+</table>
+
+
+<h5>BUTTERFISH, CREOLE</h5>
+
+<p>Cleanse the fish and wash well and then drain. Now roll
+lightly in flour and brown in hot fat quickly. Place in a baking
+dish and add the following sauce:</p>
+
+<div class="poem">  <div class="stanza">
+<p>One cup of stewed tomatoes,</p>
+<p>Four onions, chopped fine,</p>
+<p>One teaspoon of salt,</p>
+<p>One teaspoon of paprika,</p>
+<p>One-half teaspoon of thyme.</p>
+  </div>  </div>
+
+<p>Bake in the oven for twenty minutes and then serve from the
+dish. Other fish may be used in place of the butter fish.</p>
+<span class="pagenum"><a name="page338" id="page338"></a>[pg 338]</span>
+
+
+<h5>WINTER MENU</h5>
+
+<center>BREAKFAST</center>
+
+<table summary="menu" class="menu">
+<tr><td align="center" colspan="2">                        Grapes</td></tr>
+<tr><td align="center" colspan="2">                   Cereal and Cream</td></tr>
+<tr><td align="center">   Virginia Griddle Cakes   </td><td align="center">             Syrup</td></tr>
+<tr><td align="center" colspan="2">                        Coffee</td></tr>
+</table>
+
+
+<center><br />DINNER</center>
+
+<table summary="menu" class="menu">
+<tr><td align="center">Home-made Chow-chow        </td><td align="center">               Piccalilli</td></tr>
+<tr><td align="center" colspan="2">             Ye Olde-Tyme English Oyster Pye</td></tr>
+<tr><td align="center">Mashed Potatoes        </td><td align="center">      Buttered and Spiced Beets</td></tr>
+<tr><td align="center" colspan="2">                       Coleslaw</td></tr>
+<tr><td align="center" colspan="2">               Grape Tapioca Blanc Mange</td></tr>
+<tr><td align="center" colspan="2">                        Coffee</td></tr>
+</table>
+
+
+<center><br />SUPPER</center>
+
+<table summary="menu" class="menu">
+<tr><td align="center">Bean Sausages           </td><td align="center">              Cream Gravy</td></tr>
+<tr><td align="center" colspan="2">                    Potato Salad</td></tr>
+<tr><td align="center"> Raisin Cake            </td><td align="center">                    Tea</td></tr>
+</table>
+
+<p>A nice change for the family is to give them corn muffins
+and plain rolls or biscuits in place of bread. Usually in the
+hurry and bustle of getting the business folk off in time in the
+morning and then preparing the children for school the housewife
+does not have the time to prepare these homey, old-fashioned breads for breakfast.</p>
+
+<p>The price of butter makes it almost prohibitive to use it as
+a spread for hot cakes, yet we all like the butter flavor. So
+<span class="pagenum"><a name="page339" id="page339"></a>[pg 339]</span>
+let us follow the example of the thrifty New England woman,
+who puts the syrup into a good-sized pitcher and then adds two
+tablespoons of butter to one and one-half cups of syrup. Place
+the pitcher into a pan of warm water and then heat. Stir frequently,
+so that the butter will melt and blend thoroughly with
+the syrup. Just before sending to the table beat thoroughly.
+This not only makes a delicious spread for hot cakes and waffles
+and the like, but it is a real economy and a saving in butter.</p>
+
+
+<h5>GRAPE-JUICE COCKTAIL</h5>
+
+<p>Place one pound of grapes in a saucepan and add three
+cups of water. Bring to a boil and cook until soft. Rub
+through a fine sieve and then sweeten and chill. Fill into cocktail
+glasses and serve.</p>
+
+
+<h5>POT ROAST BEEF, SPANISH</h5>
+
+<p>Place in a mixing bowl and chop fine</p>
+
+<div class="poem">  <div class="stanza">
+<p>Two tomatoes,</p>
+<p>Four onions,</p>
+<p>Three green peppers,</p>
+<p>Four branches of parsley.</p>
+  </div>  </div>
+
+<p>Now add</p>
+
+<div class="poem">  <div class="stanza">
+<p>One teaspoon of paprika.</p>
+  </div>  </div>
+
+<p>Mix and pack into the meat, pushing well into the roll. Roll
+the meat in flour and then melt the suet in a deep saucepan and
+add the meat. Brown well and add one-half cup of flour. Stir
+until well browned and then add one quart of boiling water.
+Cover closely and then cook, allowing one-half hour for each
+pound of meat, gross weight. One hour before cooking add
+six small onions and one carrot cut in quarters.</p>
+
+<p>When ready to serve, add one quart of boiling water and
+season to taste. This will provide sufficient gravy to use for two meals.</p>
+<span class="pagenum"><a name="page340" id="page340"></a>[pg 340]</span>
+
+
+<h5>GRAPE TAPIOCA BLANC MANGE</h5>
+
+<p>Place in a saucepan</p>
+
+<div class="poem">  <div class="stanza">
+<p>One cup of water,</p>
+<p>Two cups of grape juice,</p>
+<p>Three-quarters cup of finely granulated tapioca.</p>
+  </div>  </div>
+
+<p>Bring to a boil and then cook slowly for thirty minutes and then add</p>
+
+<div class="poem">  <div class="stanza">
+<p>Three-quarters cup of sugar,</p>
+<p>One-half teaspoon of salt.</p>
+  </div>  </div>
+
+<p>Cook five minutes longer. Now rinse custard cups with
+cold water and pour in the blanc mange. Let cool and then
+turn on a saucer and pile with the fruit whip made from</p>
+
+<div class="poem">  <div class="stanza">
+<p>White of an egg,</p>
+<p>One-half glass of jelly.</p>
+  </div>  </div>
+
+<p>Beat until it holds its shape.</p>
+
+
+<h5>BEAN SAUSAGE</h5>
+
+<p>Open a can of beans and drain well, then mash and put
+through a sieve into a mixing bowl. Add</p>
+
+<div class="poem">  <div class="stanza">
+<p>Two onions, grated,</p>
+<p>Two tablespoons of parsley, chopped fine,</p>
+<p>One-quarter teaspoon of mustard,</p>
+<p>One-half teaspoon of paprika.</p>
+  </div>  </div>
+
+<p>Mix well and then mould into sausages. Roll them in flour
+and brown in hot fat. Use the liquid drained from the beans
+and sufficient milk to measure one and one-half cups. Place
+in a saucepan and add five tablespoons of flour. Stir to dissolve
+and then bring to a boil and cook for five minutes. Add</p>
+
+<div class="poem">  <div class="stanza">
+<p>Three-quarters teaspoon of salt,</p>
+<p>One-quarter teaspoon of pepper,</p>
+<p>Two tablespoons of finely-minced parsley.</p>
+  </div>  </div>
+<span class="pagenum"><a name="page341" id="page341"></a>[pg 341]</span>
+
+
+<h5>VIRGINIA GRIDDLE CAKES</h5>
+
+<p>Place one cup of corn meal in a mixing bowl and add</p>
+
+<div class="poem">  <div class="stanza">
+<p>One teaspoon of salt,</p>
+<p>Three tablespoons of shortening,</p>
+<p>Three tablespoons of syrup,</p>
+<p>One cup of boiling water.</p>
+  </div>  </div>
+
+<p>Beat to mix and then add</p>
+
+<div class="poem">  <div class="stanza">
+<p>Two cups of cold water,</p>
+<p>One egg,</p>
+<p>Two and one-half cups of flour,</p>
+<p>Two level tablespoons of baking powder.</p>
+  </div>  </div>
+
+<p>Beat hard to mix and then bake on a hot griddle.</p>
+
+
+<h5>BUTTERED AND SPICED BEETS</h5>
+
+<p>Cook the beets until tender and then drain and cut into
+slices. Now place in a small saucepan</p>
+
+<div class="poem">  <div class="stanza">
+<p>One tablespoon of butter,</p>
+<p>Two tablespoons of vinegar,</p>
+<p>Two tablespoons of hot water,</p>
+<p>One teaspoon of salt,</p>
+<p>One teaspoon of paprika,</p>
+<p>One-eighth teaspoon of mustard,</p>
+<p>Tiny pinch of cloves.</p>
+  </div>  </div>
+
+<p>When boiling hot, pour over the sliced beets.</p>
+
+<p>Use the yolk of egg for making the dressing for the cole
+slaw and the white of egg and one-half glass of jelly for making
+the meringue for the grape tapioca blanc mange.</p>
+
+
+<h5>YE OLD-TYME OYSTER PYE</h5>
+
+<p>To prepare the crust, place in a mixing bowl</p>
+
+<div class="poem">  <div class="stanza">
+<p>Two cups of sifted flour,</p>
+<p>One teaspoon of salt,</p>
+<p>Two teaspoons of baking powder.</p>
+  </div>  </div>
+
+<p>Sift to mix and then put one-quarter pound of suet through
+the food-chopper. Then rub the finely chopped suet through
+<span class="pagenum"><a name="page342" id="page342"></a>[pg 342]</span>
+a fine sieve to remove the stringy parts. Now rub the suet into
+the flour and mix to a dough with one-half cup of cold water.
+Then chop and fold for two minutes. Turn on a floured pastry
+board and divide into two pieces. Roll out one-half of the
+dough until one-quarter inch thick and then turn a large plate
+over this dough and cut around the edge of the plate. Be sure
+that the plate is at least two inches larger than the top of the
+baking or casserole dish.</p>
+
+<p>Now drain the oysters and look over carefully for the bits
+of shell. Place the oysters in a casserole or baking dish and
+add the stalk of celery that has been scraped clean and then
+diced and cooked until tender, also</p>
+
+<div class="poem">  <div class="stanza">
+<p>One grated onion,</p>
+<p>Three tablespoons of parsley,</p>
+<p>Three cups of thick cream sauce,</p>
+<p>One and one-half teaspoons of salt,</p>
+<p>One teaspoon of white pepper,</p>
+<p>One-eighth teaspoon of thyme.</p>
+  </div>  </div>
+
+<p>Mix thoroughly and then make two or three small gashes
+in the top of the crust and cover the oysters with it, pressing
+the crust well against the edges of the dish. Brush the top
+of crust with water and bake in a moderate oven for thirty-five minutes.</p>
+
+<p>Use equal parts of the oyster liquor and milk for making
+the cream sauce. Chop the celery leaves as well as the stalk.</p>
+
+<p>Now roll out the balance of the pastry and cut into three-inch
+squares. Score the tops lightly with a knife or prick with
+a fork, and place on a baking sheet and bake a delicate light
+brown. Wrap in a napkin to keep warm. When ready to serve
+the oyster pie, place two of the squares of pastry on a plate and
+then lift on the oyster pie, and then place a second piece right
+over the crust of pie. Pour over this top piece of pastry two
+tablespoons of the sauce from the oyster pie.</p>
+<span class="pagenum"><a name="page343" id="page343"></a>[pg 343]</span>
+
+
+<h5>RAISIN CAKE</h5>
+
+<p>Place in a mixing bowl</p>
+
+<div class="poem">  <div class="stanza">
+<p>Three-quarters cup of sugar,</p>
+<p>One egg,</p>
+<p>Four tablespoons of shortening,</p>
+<p>Two cups of flour,</p>
+<p>Four teaspoons of baking powder,</p>
+<p>Three-quarters cup of water.</p>
+  </div>  </div>
+
+<p>Beat to thoroughly mix and then pour into well-greased
+and floured loaf-shaped pan. Now spread one-half package
+of raisins on top and gently press them with the back of the
+spoon until the dough covers them. Bake in a moderate oven for thirty-five minutes.</p>
+
+
+<h5>TURKEY</h5>
+
+<p>A creole method of roasting turkey, chicken, duck or game
+or broiling fowl, birds or game is given below. Clean and prepare
+the bird to suit the taste, and when ready to cook, whether
+broiling, roasting or baking, lard the breast with many strips
+of salt pork or bacon, or fastened on with toothpicks. Place
+in a hot oven to sear, then turn the bird, be it large or small,
+on its breast. Roast, bake or broil for three-quarters of the
+time on its breast, basting every ten minutes. Dredge occasionally
+with flour. Do not season at the beginning of cooking,
+but delay this until the last quarter of the time allotted for
+cooking the bird, then turn it on its breast to brown.</p>
+
+<p>Finish cooking, basting every ten minutes. This method
+permits the heat to cook the heaviest part of the bird slowly,
+so that, by turning on its breast, the bony structure may receive the intense heat.</p>
+
+<p>Birds or fowls that are old should be steamed before roasting.
+This method will make them tender and juicy.</p>
+<span class="pagenum"><a name="page344" id="page344"></a>[pg 344]</span>
+
+
+<h5>FILLING AND GRAVY</h5>
+
+<center>DRY FILLING</center>
+
+<div class="poem">  <div class="stanza">
+<p>One pint of stale bread crumbs,</p>
+<p>One large onion, minced fine,</p>
+<p>One teaspoon of poultry seasoning,</p>
+<p>One teaspoon of salt,</p>
+<p>Two tablespoons of bacon fat or good beef drippings.</p>
+  </div>  </div>
+
+<p>Rub all together into a crumby mass, then pack into the fowl.</p>
+
+
+<h5>WILD GAME FILLING</h5>
+
+<p>Put through the food chopper enough celery tops, with
+leaves, to make one cupful, also:</p>
+
+<div class="poem">  <div class="stanza">
+<p>One medium-sized onion,</p>
+<p>One level teaspoon of sweet marjoram,</p>
+<p>One level teaspoon of sage,</p>
+<p>Two teaspoonfuls of parsley, minced fine,</p>
+<p>One-fourth teaspoon of pepper,</p>
+<p>One cupful of well-dried bread crumbs.</p>
+  </div>  </div>
+
+<p>Mix well, then fill into wild duck or goose.</p>
+
+
+<h5>BAKED CHICKEN AND NOODLES</h5>
+
+<p>Prepare the chicken for fricasseeing, cook until tender and
+then lift it. Now cook the noodles in the broth and season. Lift
+the cooked noodles into a baking or casserole dish. Now brown
+the chicken quickly on one side in a frying pan, using just sufficient
+shortening to prevent burning. Lay the chicken on the
+noodles and then thicken the broth slightly, adding</p>
+
+<div class="poem">  <div class="stanza">
+<p>One tablespoon of minced parsley,</p>
+<p>One tablespoon of minced onion.</p>
+  </div>  </div>
+
+<p>Pour over the chicken and noodles and bake in a hot oven for twenty-five minutes.</p>
+<span class="pagenum"><a name="page345" id="page345"></a>[pg 345]</span>
+
+
+<h5>APPLE AND RAISIN FILLING FOR DUCK</h5>
+
+<p>Chop enough apples fine to measure one pint. Add</p>
+
+<div class="poem">  <div class="stanza">
+<p>One-half cup of seeded raisins,</p>
+<p>One and one-half cups of bread crumbs.</p>
+  </div>  </div>
+
+<p>Season with salt, pepper and sweet marjoram. Mix together
+with two tablespoonsful of melted butter. Pack into duck.</p>
+
+
+<h5>GIBLET GRAVY</h5>
+
+<p>Mince the giblets fine. Brown into two tablespoonfuls of
+bacon fat, adding two tablespoonfuls of flour. Brown well,
+then add one quart of water. Cook slowly while the fowl is
+roasting for one and one-half hours. Rub through a sieve, then
+return to the fire and bring to a boil. It is then ready to serve.</p>
+
+
+<h5>MINCED GIBLETS ON TOAST</h5>
+
+<p>Cook the giblets for one hour in one pint of water. Put
+through the food chopper, adding</p>
+
+<div class="poem">  <div class="stanza">
+<p>One onion,</p>
+<p>One hard-boiled egg,</p>
+<p>One-fourth cup of canned tomatoes.</p>
+  </div>  </div>
+
+<p>Season with</p>
+
+<div class="poem">  <div class="stanza">
+<p>One-eighth teaspoon of mustard, salt and pepper to taste.</p>
+  </div>  </div>
+
+<p>Serve on toasted strips of bread for luncheon.</p>
+
+
+<h5>TURKEY MEAT BISCUITS</h5>
+
+<p>Prepare the dough as for biscuits. Turn out on a pastry
+board and pat or roll out one-quarter inch thick. Spread one-half
+of the dough with the prepared turkey meat. Fold over
+the balance of the dough, press firmly. Cut with a sharp knife
+into squares and brush the tops of the biscuits with milk. Bake
+for twenty minutes in a hot oven.</p>
+
+<p><span class="sc">Note</span>.&mdash;These biscuits may be prepared the night before
+and placed in a cold place and baked in the morning.</p>
+<span class="pagenum"><a name="page346" id="page346"></a>[pg 346]</span>
+
+
+
+
+<h4>LEFT-OVER TURKEY</h4>
+
+
+<h5>UTILIZING THE LEFT-OVER TURKEY</h5>
+
+<p>Remove the meat from the carcass, separating the white
+from the dark meat. Pick the carcass clean and then break the
+bones and place in a soup kettle and cover with cold water and add</p>
+
+<div class="poem">  <div class="stanza">
+<p>One-half cup of chopped onions,</p>
+<p>One-half cup of diced carrots,</p>
+<p>One faggot of soup herbs.</p>
+  </div>  </div>
+
+<p>Bring to a boil and cook slowly for two hours. Strain into
+a bowl and this stock can be used for soups, sauces and gravies.</p>
+
+
+<h5>TURKEY CROQUETTES</h5>
+
+<div class="poem">  <div class="stanza">
+<p>One and one-half cups of very thick cream sauce,</p>
+<p>One cup of fine bread crumbs,</p>
+<p>One and one-half cups of turkey meat,</p>
+<p>Three tablespoons of finely minced parsley,</p>
+<p>Two tablespoons of grated onions,</p>
+<p>Two teaspoons of salt,</p>
+<p>One teaspoon of paprika.</p>
+  </div>  </div>
+
+<p>Mix thoroughly and then mould into croquettes and dip
+in beaten egg and then into fine bread crumbs. Fry until golden brown in hot fat.</p>
+
+
+<h5>TURKEY AU GRATIN</h5>
+
+<div class="poem">  <div class="stanza">
+<p>Two cups of thick cream sauce,</p>
+<p>One and one-half cups of turkey meat,</p>
+<p>One tablespoon of grated onion,</p>
+<p>Three tablespoons of finely minced parsley,</p>
+<p>Two hard-boiled eggs, chopped fine,</p>
+<p>One and one-half teaspoons of salt,</p>
+<p>One-half teaspoon of pepper.</p>
+  </div>  </div>
+
+<p>Mix and then pour in a baking dish. Cover the top with
+fine bread crumbs and two tablespoonfuls of grated cheese and
+bake for thirty-five minutes in a moderate oven.</p>
+<span class="pagenum"><a name="page347" id="page347"></a>[pg 347]</span>
+
+
+<h5>TURKEY, TERRAPIN STYLE</h5>
+
+<p>Use the dark meat. Prepare one and one-half cupfuls of cream sauce and then add</p>
+
+<div class="poem">  <div class="stanza">
+<p>One and one-half cups of prepared turkey meat,</p>
+<p>Two hard-boiled eggs, cut in eighths,</p>
+<p>Pinch of nutmeg,</p>
+<p>One teaspoon of salt,</p>
+<p>One-half teaspoon of white pepper,</p>
+<p>Juice of one lemon.</p>
+  </div>  </div>
+
+<p>Heat slowly to boiling point and then add one-half cupful
+of brown sauce, made from turkey stock. Add one teaspoonful
+of grated lemon rind and then serve.</p>
+
+
+<h5>MEAT ROLL</h5>
+
+<p>Use level measurements. This is a very nice dish for a luncheon. Place in a bowl</p>
+
+<div class="poem">  <div class="stanza">
+<p>Two cups of sifted flour,</p>
+<p>One and one-half teaspoons of salt,</p>
+<p>One-quarter teaspoon of paprika,</p>
+<p>Four teaspoons of baking powder.</p>
+  </div>  </div>
+
+<p>Sift twice and then rub in three tablespoonfuls of shortening
+and then mix to dough with two-thirds cup of water.
+Roll out on slightly floured board one-quarter inch thick, and
+spread with finely minced turkey meat, which has been seasoned with</p>
+
+<div class="poem">  <div class="stanza">
+<p>One tablespoon of grated onion,</p>
+<p>One green or red pepper, minced fine,</p>
+<p>One teaspoon of salt,</p>
+<p>One-half teaspoon of paprika.</p>
+  </div>  </div>
+
+<p>Roll for jelly-roll and pinch the edges together well. Place
+in well-greased baking pan and bake for forty-five minutes in a
+hot oven. Start basting with one cupful of turkey stock after
+the roll has been in the oven for ten minutes. Serve by cutting
+in slices and then cover with cream sauce.</p>
+<span class="pagenum"><a name="page348" id="page348"></a>[pg 348]</span>
+
+
+<h5>TURKEY POT PIE</h5>
+
+<p>Place in a baking dish a layer of parboiled and diced potatoes.
+Season with finely minced onion and parsley and green
+or red pepper, chopped fine. Now add a layer of turkey meat.
+Repeat this until the dish is full and then add a sauce made from</p>
+
+<div class="poem">  <div class="stanza">
+<p>One cup of milk,</p>
+<p>One cup of turkey stock,</p>
+<p>Five tablespoons of flour.</p>
+  </div>  </div>
+
+<p>Stir until flour is dissolved in the milk and stock and bring
+to a boil. Season and then pour over the turkey in the baking
+dish. Cover the top of the dish with lattice strips of pastry.
+Brush with milk or water and bake forty-five minutes in a hot oven.</p>
+
+
+<h5>SOME SOUPS USING THE TURKEY STOCK</h5>
+
+<p>Made by simmering bones and carcass of turkey in sufficient water to cover.</p>
+
+
+<h5>TURKEY SOUP, ITALIAN</h5>
+
+<p>Cook three ounces of macaroni in one quart of boiling water
+for twenty minutes and then drain and blanch under running
+water. Place in a saucepan and add</p>
+
+<div class="poem">  <div class="stanza">
+<p>Two and one-half pints of turkey stock,</p>
+<p>Two onions, cut fine,</p>
+<p>Tiny bit of garlic.</p>
+  </div>  </div>
+
+<p>Cook slowly for fifteen minutes and then serve with grated cheese.</p>
+<span class="pagenum"><a name="page349" id="page349"></a>[pg 349]</span>
+
+
+<h5>MULLIGATAWNEY</h5>
+
+<p>Place four cupfuls of turkey stock in a saucepan and add</p>
+
+<div class="poem">  <div class="stanza">
+<p>Three apples, chopped fine.</p>
+<p>One carrot,</p>
+<p>One small onion.</p>
+  </div>  </div>
+
+<p>Bring to a boil and cook slowly until vegetables are soft
+and then place three tablespoonfuls of shortening in saucepan
+and add one-half cupful of flour. Stir until well browned and
+then add two cupfuls of turkey stock. Cook for ten minutes
+and add to the soup. Bring to a boil, then strain and season with</p>
+
+<div class="poem">  <div class="stanza">
+<p>One level tablespoon of salt,</p>
+<p>One and one-half teaspoons of paprika,</p>
+<p>One-fourth teaspoon of nutmeg,</p>
+<p>Three pints of turkey stock,</p>
+<p>One-half cup of finely chopped celery,</p>
+<p>One carrot diced,</p>
+<p>Four tablespoons of washed rice.</p>
+  </div>  </div>
+
+<p>Bring to a boil and cook for thirty-five minutes very slowly and then season.</p>
+
+
+<h5>CABBAGE PUDDING</h5>
+
+<p>Chop one medium-sized head of cabbage fine and parboil
+until tender. Then drain and place in a bowl and add</p>
+
+<div class="poem">  <div class="stanza">
+<p>Two onions, grated,</p>
+<p>One cup of left over cold meat, chopped fine.</p>
+  </div>  </div>
+
+<p>Season well and then place a layer of the prepared cabbage
+in a baking dish and then a layer of bread crumbs. Pour
+two cups of thick cream sauce over all and place a thin
+layer of bread crumbs on top. Bake in a moderate oven for thirty minutes.</p>
+<span class="pagenum"><a name="page350" id="page350"></a>[pg 350]</span>
+
+
+
+
+<h4>FAMILY THANKSGIVING DINNER FOR SIX PERSONS, FROM A NEW ENGLAND FARM HOUSE</h4>
+
+<table summary="Thanksgiving Dinner" align="center">
+<tr><td align="center" colspan="2">  Oyster Soup</td></tr>
+<tr><td align="center" colspan="2">  Home Pickled Onions</td></tr>
+<tr><td align="center">Chow-chow    </td><td align="center">                              Chili Sauce</td></tr>
+<tr><td align="center" colspan="2">  Boston Brown Bread</td></tr>
+<tr><td align="center" colspan="2">  Fish Balls</td></tr>
+<tr><td align="center">Roast Turkey      </td><td align="center">                         Brown Gravy</td></tr>
+<tr><td align="center">Oyster Filling       </td><td align="center">                    Cranberry Sauce</td></tr>
+<tr><td align="center" colspan="2">  Bannocks</td></tr>
+<tr><td align="center">Baked Potatoes          </td><td align="center">                 Mashed Turnips</td></tr>
+<tr><td align="center">Creamed Onions             </td><td align="center">             Buttered Parsnips</td></tr>
+<tr><td align="center">  Coleslaw</td></tr>
+<tr><td align="center">Pepperhash                    </td><td align="center">            Corn Relish</td></tr>
+<tr><td align="center" colspan="2">  Jams, Jellies and Conserves</td></tr>
+<tr><td align="center">Mince and Pumpkin Pies   </td><td align="center">                    Coffee</td></tr>
+<tr><td align="center">Maple Fudge                 </td><td align="center">             Preserved Plums</td></tr>
+</table>
+
+<p>The good old-fashioned oyster soup, made from the famous
+recipe that has been in the family for so many years, was served
+from two immense old white china tureens. Grandpa Perkins,
+sitting at the head of the table, ladled out the soup, and after
+it was placed and every one was seated, grandpa rapped the
+table with the big horn handle of the carving knife and every
+head was bowed in silent prayer while his voice was uplifted in
+thankful Thanksgiving praise, to which we all responded with a solemn amen.</p>
+<span class="pagenum"><a name="page351" id="page351"></a>[pg 351]</span>
+
+
+<h5>CHICKEN ROLL</h5>
+
+<p>Place in a mixing bowl</p>
+
+<div class="poem">  <div class="stanza">
+<p>Three cups of sifted flour.</p>
+<p>One teaspoon of salt,</p>
+<p>Three level tablespoons of baking powder.</p>
+  </div>  </div>
+
+<p>Sift to mix, rub in five tablespoons of shortening and mix
+to dough with one cup of water. Roll on pastry board one-quarter
+inch thick and spread with the prepared filling. Roll
+as for jelly-roll, place in well-greased and floured baking pan
+and bake in a moderate oven for thirty-five minutes. Serve with
+tomato or creole sauce.</p>
+
+
+<h5>PREPARED FILLING</h5>
+
+<p>Mince the giblets fine and pick the meat from the neck
+and carcass, putting the skin through the food-chopper. Place in a bowl and add</p>
+
+<div class="poem">  <div class="stanza">
+<p>Two onions, grated,</p>
+<p>One green pepper, minced fine,</p>
+<p>Four tablespoons of finely-chopped parsley,</p>
+<p>One-half cup of bacon, cut in dice and nicely browned,</p>
+<p>One teaspoon of salt,</p>
+<p>One-half teaspoon of white pepper.</p>
+  </div>  </div>
+
+<p>Mix thoroughly and spread as directed upon the dough.</p>
+
+
+<h5>BOSTON BROWN BREAD</h5>
+
+<p>Place in a mixing bowl</p>
+
+<div class="poem">  <div class="stanza">
+<p>One-half cup of cornmeal,</p>
+<p>One-half cup of barley flour,</p>
+<p>One-half cup of rice flour,</p>
+<p>One teaspoon of salt,</p>
+<p>One-half cup of molasses,</p>
+<p>One level teaspoon of soda,</p>
+<p>One and one-quarter cups of sour milk.</p>
+  </div>  </div>
+
+<p>Beat to mix and then pour into well-greased one-pound
+empty coffee cans and fill them three-quarters full. Cover and
+<span class="pagenum"><a name="page352" id="page352"></a>[pg 352]</span>
+place in a deep saucepan. Fill the saucepan two-thirds full
+of boiling water. Boil steadily for one and three-quarters
+hours; then remove the lid from coffee can and place in a warm
+oven for three-quarters of an hour to dry out.</p>
+
+<p>Next come the fish balls&mdash;not the great, round old-fashioned
+grease-soaked one of commerce, but the daintiest golden
+brown balls the size of bantam eggs, fried in smoking hot fat
+and laid on snowy white napkins in piles, with sprigs of parsley stuck between them.</p>
+
+
+<h5>AUNT POLLY RIVES'S ONE-EGG CAKE</h5>
+
+<div class="poem">  <div class="stanza">
+<p>One egg,</p>
+<p>One cup of brown sugar,</p>
+<p>Five tablespoons of shortening,</p>
+  </div>  </div>
+
+<p>Cream well and then add</p>
+
+<div class="poem">  <div class="stanza">
+<p>One and three-quarter cups of flour,</p>
+<p>Four teaspoons of baking powder,</p>
+<p>One cup of milk.</p>
+  </div>  </div>
+
+<p>Beat to thoroughly mix. Add one cup of seeded raisins;
+pour in a well-greased and floured loaf-shaped pan and bake
+forty minutes in moderate oven.</p>
+
+
+<h5>REAL OLD VERMONT OYSTER SOUP</h5>
+
+<p>For six people.</p>
+
+<p>Drain one dozen oysters free from the liquid, then strain
+the liquid into a saucepan. Wash and look carefully over the
+oysters to remove all bits of shell. Chop the oysters very fine
+and then return them to the oyster liquid. Add one tablespoon
+of butter and a tiny pinch of thyme; then heat to the scalding
+point and add two and one-half cups of scalding hot milk. Let
+come to a boil, remove from the fire and serve. Scald the milk in a double boiler.</p>
+<span class="pagenum"><a name="page353" id="page353"></a>[pg 353]</span>
+
+
+<h5>COUSIN HETTY'S FISH BALLS</h5>
+
+<p>"Time was," said Cousin Hetty, "when we used to flake out
+fish, but since brother and old Amos went into the fish business,
+we generally use the shredded fish."</p>
+
+<p>Recipe for six persons. Open a package of prepared
+shredded codfish and then turn into a piece of cheese-cloth and
+plunge four or five times into a large bowl of hot water. Squeeze
+dry. Cook and then mash sufficient potatoes to measure three
+cups and then add the prepared fish and</p>
+
+<div class="poem">  <div class="stanza">
+<p>Two tablespoons of grated onion,</p>
+<p>Four tablespoons of finely-minced parsley,</p>
+<p>One teaspoon of paprika,</p>
+<p>One-quarter cup of milk,</p>
+<p>Two tablespoons of butter.</p>
+  </div>  </div>
+
+<p>Beat hard to mix thoroughly and then mould into small
+balls; roll in flour; dip in beaten egg and milk and then roll
+in fine crumbs and fry until golden brown in hot fat.</p>
+
+
+<h5>BANNOCKS</h5>
+
+<p>For six persons. Place in a saucepan</p>
+
+<div class="poem">  <div class="stanza">
+<p>Two cups of boiling water,</p>
+<p>One-half teaspoon of salt,</p>
+<p>Two tablespoons of maple sugar,</p>
+<p>Four tablespoons of syrup,</p>
+<p>Three-quarters cup of cornmeal.</p>
+  </div>  </div>
+
+<p>Cook until it is a thick cornmeal mush, then let cool. Spread
+very thin on well-greased baking sheet; brush with melted shortening
+and bake in a hot oven. In the days of long ago these
+bannocks were usually baked before the open fire.</p>
+
+<p>The feature of the dinner, three large turkeys, were cooked
+until golden brown and juicy tender. Nigh about the coming of
+the first of October, grandma gives strict orders that every
+morsel of bread crumbs, even though it is just the war bread,
+<span class="pagenum"><a name="page354" id="page354"></a>[pg 354]</span>
+be saved. For you know lots of bread crumbs are needed for
+the fish cakes and then filling of the birds. This stale bread is
+thoroughly dried out and then put through the food chopper,
+then sifted. The coarse crumbs are used for filling the turkey.</p>
+
+<p>In the good old days of yesteryear when a large majority
+of us felt that Thanksgiving would be incomplete without the
+turkey, it required careful planning to use the left-overs without
+waste, as the family quickly tired of too much turkey when
+served for three or four meals.</p>
+
+<p>However, left-over chicken or turkey may be served in the following dishes:</p>
+
+
+<h5>BROWN EMINCE FOWL</h5>
+
+<p>Pick the meat from the back, carcass and neck and mince
+fine the giblets. Place in a saucepan and add to one and one-half
+cups of the prepared meat</p>
+
+<div class="poem">  <div class="stanza">
+<p>One onion,</p>
+<p>One green pepper, minced fine,</p>
+<p>Three-quarters cup of boiling water.</p>
+  </div>  </div>
+
+<p>Cook gently for twenty-five minutes, then place in a saucepan
+two tablespoons of shortening and four tablespoons of
+flour. Stir to blend thoroughly and then brown until a rich
+golden brown. Turn in the prepared emince and stir to mix and season with</p>
+
+<div class="poem">  <div class="stanza">
+<p>Salt,</p>
+<p>White pepper,</p>
+<p>Tiny pinch of mustard,</p>
+<p>Tiny pinch of poultry seasoning.</p>
+  </div>  </div>
+
+<p>Make a border of mashed potatoes on a warm platter and
+fill the emince in the centre of the platter and garnish with finely minced parsley.</p>
+<span class="pagenum"><a name="page355" id="page355"></a>[pg 355]</span>
+
+
+<h5>CHICKEN DUMPLINGS</h5>
+
+<p>Remove all the meat from the left-over carcass and break
+the bones. Place the bones in a stock pot and add</p>
+
+<div class="poem">  <div class="stanza">
+<p>Three pints of cold water,</p>
+<p>Two onions,</p>
+<p>One faggot of potherbs,</p>
+<p>One cup of well-crushed tomatoes.</p>
+  </div>  </div>
+
+<p>Bring to a boil and simmer slowly for two and one-half
+hours. Strain the stock and season with</p>
+
+<div class="poem">  <div class="stanza">
+<p>Salt,</p>
+<p>White pepper,</p>
+<p>Three tablespoons of finely-minced parsley.</p>
+  </div>  </div>
+
+<p>Now place sufficient meat picked from the carcass through
+the food chopped to measure, when chopped fine, one cup; place in a bowl and add</p>
+
+<div class="poem">  <div class="stanza">
+<p>One large onion, grated,</p>
+<p>Four tablespoons of finely-chopped minced parsley,</p>
+<p>One teaspoon of salt,</p>
+<p>One-half teaspoon of white pepper,</p>
+<p>Two cups of sifted flour,</p>
+<p>Three level teaspoons of baking powder,</p>
+<p>One tablespoon of shortening,</p>
+<p>One well-beaten egg,</p>
+<p>Seven tablespoons of water.</p>
+  </div>  </div>
+
+<p>Work to a smooth dough, then drop from the tablespoon
+into boiling stock. Cover closely and let cook for fifteen minutes.
+Lift on a slice of toast and then quickly add to the stock</p>
+
+<div class="poem">  <div class="stanza">
+<p>One cup of minced chicken.</p>
+  </div>  </div>
+
+<p>Then dissolve</p>
+
+<div class="poem">  <div class="stanza">
+<p>One-half cup of flour,</p>
+<p>One-half cup of water,</p>
+  </div>  </div>
+
+<p>and stir to blend thoroughly. Add to the stock and then
+bring to a boil; cook for five minutes and pour over the dumplings.
+Sprinkle with finely minced parsley and send to the table at once.</p>
+<span class="pagenum"><a name="page356" id="page356"></a>[pg 356]</span>
+
+
+<h5>CHICKEN LOAF</h5>
+
+<p>This delightful old southern dish is always welcomed by
+the family. Put the meat picked from the carcass and neck,
+with the giblets, through the food chopper, about one and one-half
+cups. Mince fine one-half cup of bacon and sufficient onions
+to measure one cup. Brown the bacon and simmer the onions in
+the bacon fat until tender, taking care not to brown. Now add</p>
+
+<div class="poem">  <div class="stanza">
+<p>Two and one-half cups of cold cooked rice,</p>
+<p>One cup of very thick cream sauce,</p>
+<p>One cup of fine bread crumbs,</p>
+<p>One tablespoon of Worcestershire sauce,</p>
+<p>One and one-half teaspoons of salt,</p>
+<p>One teaspoon of white pepper,</p>
+<p>One well-beaten egg.</p>
+  </div>  </div>
+
+<p>Mix thoroughly, then pack into well-greased and floured
+loaf-shaped pan. Set the pan in a large one containing warm
+water and bake for one hour in a slow oven. Remove the pan
+containing the water and let the loaf stay in the moderate
+oven for fifteen minutes. Serve with parsley, cream or tomato
+sauce while hot; cut the balance cold and serve with mayonnaise or tartare sauce.</p>
+
+
+<h5>CHRISTMAS DINNER</h5>
+
+<table summary="Christmas Dinner" class="menu">
+<tr><td align="center" colspan="2">        Clear Tomato Soup</td></tr>
+<tr><td align="center">Onion Relish      </td><td align="center"> Curly Celery</td></tr>
+<tr><td align="center" colspan="2">       Baked Chicken</td></tr>
+<tr><td align="center">Spicy Filling     </td><td align="center">      Brown Gravy</td></tr>
+<tr><td align="center" colspan="2">      Cranberry Jelly</td></tr>
+<tr><td align="center">Sweet Potato Pone  </td><td align="center"> Mashed Turnips</td></tr>
+<tr><td align="center" colspan="2">       Coleslaw</td></tr>
+<tr><td align="center">Mince Pie     </td><td align="center">   Coffee</td></tr>
+</table>
+<span class="pagenum"><a name="page357" id="page357"></a>[pg 357]</span>
+
+
+<h5>ONION RELISH</h5>
+
+<p>Chop fine sufficient onions to measure one cup and then
+place two tablespoons of fat in a frying pan. When hot, add
+the onions, cover closely and simmer slowly until tender. Season
+with salt and paprika and three tablespoons of vinegar. Cool and serve as a relish.</p>
+
+
+<h5>CURLY CELERY</h5>
+
+<p>Scrape and thoroughly cleanse two stalks of celery and
+remove part of the green top and the bruised outside pieces.
+Cut each stalk in half from the root to the stem and then split
+again. Place in cold water and allow to crisp and cool.</p>
+
+
+<h5>GRANDMA PERKINS'S SPICY FILLING</h5>
+
+<p>Put the green and rough outside parts of the celery</p>
+
+<div class="poem">  <div class="stanza">
+<p>Four onions,</p>
+<p>One bunch of potherbs,</p>
+  </div>  </div>
+
+<p>through the food chopper and chop fine; then add</p>
+
+<div class="poem">  <div class="stanza">
+<p>Three cups of stale bread crumbs,</p>
+<p>One and one-half teaspoons of salt,</p>
+<p>Five tablespoons of shortening,</p>
+<p>One teaspoon of pepper,</p>
+<p>Three-quarters cup of chicken stock.</p>
+  </div>  </div>
+
+<p>Mix and then fill into the prepared chicken. Sew the opening
+with a stout darning needle and string. Now rub the
+chicken thoroughly with shortening and cover with flour. Place
+in the oven and let brown slightly; then turn the chicken breast
+down and baste every ten minutes. Turning the chicken with
+the breast down causes the juices to permeate the white meat
+and thus make it tender and juicy.</p>
+
+<p>Turn the chicken and allow the breast about twenty minutes
+for browning before taking from the oven.</p>
+<span class="pagenum"><a name="page358" id="page358"></a>[pg 358]</span>
+
+
+<h5>BAKED CHICKEN</h5>
+
+<p>Select a plump stewing chicken about five pounds and then
+singe, draw and wash thoroughly. Cover slowly and steam until
+tender; then fill with a spicy filling and place in a moderate
+oven to roast for one and three-quarters hours, basting every ten minutes.</p>
+
+<p>In order to be sure that the fowl will be sufficiently tender,
+remember to steam it ahead of time.</p>
+
+
+<h5>CRANBERRY JELLY</h5>
+
+<p>Wash one pint of cranberries; then drain and place in a
+saucepan. Add three-quarters cup of water. Cover and cook
+until soft; then rub through a fine sieve. Add two cups of
+brown sugar and bring to a boil. Cook for ten minutes and
+then pour into small custard cups to mould.</p>
+
+
+<h5>SWEET POTATO PONE</h5>
+
+<p>Wash and then boil one-quarter peck of sweet potatoes.
+Cool and remove the skins. Place in a bowl and mash, seasoning with</p>
+
+<div class="poem">  <div class="stanza">
+<p>One-half teaspoon of nutmeg,</p>
+<p>One and one-half teaspoons of salt,</p>
+<p>One-half teaspoon of pepper,</p>
+<p>Two tablespoons of butter.</p>
+  </div>  </div>
+
+<p>Grease a baking pan well; then dust with flour and spread
+the prepared sweet potatoes in the pan about one inch thick.
+Sprinkle the top thickly with nutmeg and place one tablespoon
+of butter over the top in tiny dots. Bake in a moderate oven for
+twenty-five minutes. Remove from the oven and let stand for
+five minutes. Cut into squares and lift with a cake turner to a hot plate.</p>
+<span class="pagenum"><a name="page359" id="page359"></a>[pg 359]</span>
+
+
+<h5>COLESLAW</h5>
+
+<p>Shred the cabbage fine and then chop one green pepper.
+Place in water to crisp. Make a mayonnaise dressing by placing on a plate</p>
+
+<div class="poem">  <div class="stanza">
+<p>Yolk of one egg,</p>
+<p>One teaspoon of mustard,</p>
+<p>One-half teaspoon of paprika,</p>
+<p>One teaspoon of sugar,</p>
+<p>One teaspoon of vinegar.</p>
+  </div>  </div>
+
+<p>Work to a smooth paste and then add the oil slowly at
+first and then faster until all the oil is thoroughly incorporated,
+beating it quite hard. Add the salt to taste. Now add the
+vinegar to reduce to desired consistency; then drain the cabbage,
+turn on a cloth and let dry before pouring over the
+dressing. Use three-quarters cup salad oil.</p>
+
+
+<h5>MINCE PIE</h5>
+
+<div class="poem">  <div class="stanza">
+<p>Two cups of flour,</p>
+<p>One-half teaspoon of salt,</p>
+<p>One teaspoon of baking powder,</p>
+<p>Two teaspoons of sugar.</p>
+  </div>  </div>
+
+<p>Place in a mixing bowl and then sift. Now rub three-quarters
+cup of shortening and mix to a dough with about six
+tablespoons of water. Divide the dough, then roll out and
+cover a pie plate. Use one and one-half pounds of mincemeat
+to fill. Cover with a crust and then wash with beaten egg. Bake
+in a moderate oven for forty-five minutes.</p>
+
+<p><span class="sc">Note</span>.&mdash;To wash the pie use one-half of beaten egg, using
+the balance in the chicken filling.</p>
+
+<p>You know there is a great little story told about the pie-loving
+New Englanders, and as the story goes, there are only
+two kinds of pie, namely, "'Tis mince and 'tain't mince." So, as
+Grandma Perkins says, "This is all mince."</p>
+<span class="pagenum"><a name="page360" id="page360"></a>[pg 360]</span>
+
+
+<h5>HOW TO PREPARE THE MINCE</h5>
+
+<div class="poem">  <div class="stanza">
+<p>Twelve medium-sized apples,</p>
+<p>One-half pound of candied citron,</p>
+<p>One-half package of seeded raisins,</p>
+<p>One pound of shelled peanuts,</p>
+<p>Three-quarters pound of suet,</p>
+<p>One pound of dried peaches,</p>
+<p>One lemon.</p>
+  </div>  </div>
+
+<p>Put all through the food chopper and then place</p>
+
+<div class="poem">  <div class="stanza">
+<p>One quart of syrup,</p>
+<p>One pound of brown sugar,</p>
+  </div>  </div>
+
+<p>in a preserving kettle and bring to a boil. Cook for ten minutes
+and then add the prepared fruits and suet that have been put
+through the food chopper and add</p>
+
+<div class="poem">  <div class="stanza">
+<p>One package of seeded raisins,</p>
+<p>One tablespoon of cinnamon,</p>
+<p>One teaspoon of ginger,</p>
+<p>One teaspoon of cloves,</p>
+<p>One-half teaspoon of allspice,</p>
+<p>One-half teaspoon of nutmeg,</p>
+<p>One-half teaspoon of salt,</p>
+<p>Three-quarters cup of strong cider vinegar.</p>
+  </div>  </div>
+
+<p>Stir to mix thoroughly, then cook for ten minutes. Cool
+and then fill into fruit jars. Pour one tablespoon of salad oil
+on top; adjust the rubber and lid and seal. Process in hot
+water bath for twenty minutes and then cool and store.</p>
+
+<p>This mince will be found to be most delicious, and it will
+keep until used. Grandma Perkins's grandad was a Hiram
+Teesdale, of Gloucester, England, and this recipe is over 400
+years old. The original recipe was named Christmas Mynce
+Pye, and on the holidays, a great pye of Gloucester mynce, made
+by good dame Teesdale, was always sent as a tithe from the
+county to the good Queene Elizabeth, and in this way royal
+favor was conferred on this family by the queen, who was delighted
+with the wonderful concoction.</p>
+
+<p>Black walnuts and hazel nuts were used in the original
+recipe, but as these nuts are quite expensive, the peanuts will do just as well.</p>
+<span class="pagenum"><a name="page361" id="page361"></a>[pg 361]</span>
+
+
+<h5>CHRISTMAS GOODIES</h5>
+
+<p>In the days of long ago, before the day of heated apartments
+and water-heated homes, the housewife used the cellar as
+the cold-storage room. To-day this is impossible. For the
+householder who has an outside enclosed laundry or summer
+kitchen, the problem of keeping the holiday delicacies is quite
+an easy one. But to those of us who dwell in flats and apartments,
+some other way must be arranged.</p>
+
+<p>Here are two new ideas that are worth trying: First, a
+window box on the shady side of the house. This box must be
+lined with asbestos paper on the inside, and then covered with
+the same paper and an additional covering of oil cloth upon the outside.</p>
+
+<p>By covering the box in this way, the housewife is assured of
+a smaller storage space of an even temperature. Neither the
+extreme cold nor heat will affect this box. A thick layer of
+newspapers may be used as a lining, between the inside covering
+of the asbestos and the oil cloth covering upon the outside of the box.</p>
+
+<p>Mincemeat must be stored in a cool, dry place to blend
+and ripen, without the danger of freezing. This is also an ideal
+time for the mother to plan to have the family help her and at
+the same time knit the home ties very closely together. The
+home where the family joins in the evening to make the seasonable
+delicacies is a very happy one. Let the children have some
+of their friends in to help them with the preparations.</p>
+
+
+<h5>CHICKEN CUSTARD</h5>
+
+<p>Place one pint of chicken stock in a mixing bowl and add</p>
+
+<div class="poem">  <div class="stanza">
+<p>One small onion, grated,</p>
+<p>One and one-half teaspoons of salt,</p>
+<p>One-half teaspoon of paprika,</p>
+<p>Four eggs.</p>
+  </div>  </div>
+<span class="pagenum"><a name="page362" id="page362"></a>[pg 362]</span>
+
+<p>Beat until thoroughly mixed and then fill into well-buttered
+glass custard cups and set the cups in a baking pan and fill the
+pan half full of warm water. Place in a slow oven to bake until
+firm. Remove from the oven and let stand for five minutes to
+settle, then loosen the edges of the custard from the cups with
+a knife and turn on a slice of toast and serve with parsley
+sauce. This is a delicious luncheon dish.</p>
+
+
+<h5>MEATLESS MINCEMEAT</h5>
+
+<p>Place in a mixing bowl</p>
+
+<div class="poem">  <div class="stanza">
+<p>Four pounds of apples, chopped fine,</p>
+<p>One pound of peanuts, chopped fine,</p>
+<p>One pound of dried apricots, chopped fine,</p>
+<p>One pound of dried peaches, chopped fine,</p>
+<p>One pound of suet, chopped fine,</p>
+<p>Two packages of seeded raisins,</p>
+<p>One package of currants,</p>
+<p>One-quarter pound of candied citron, chopped fine,</p>
+<p>One-quarter pound of candied orange peel, chopped fine,</p>
+<p>One-quarter pound of candied lemon peel, chopped fine,</p>
+<p>Two tablespoons of cinnamon,</p>
+<p>One teaspoon of mace,</p>
+<p>One teaspoon of ginger,</p>
+<p>One teaspoon of allspice,</p>
+<p>One teaspoon of cloves,</p>
+<p>One teaspoon of salt,</p>
+<p>One pint jar of grape or other preserves,</p>
+<p>One quart of molasses,</p>
+<p>One quart of cider, boiled for fifteen minutes.</p>
+  </div>  </div>
+
+<p>Mix thoroughly and then store in the same manner as for ye olde-tyme mincemeat.</p>
+<span class="pagenum"><a name="page363" id="page363"></a>[pg 363]</span>
+
+
+<h5>YE OLDE-TYME MINCEMEAT</h5>
+
+<p>Purchase one pound of shin beef and one-half pound of
+good soup bones, preferably bones from the chine or rib. Wipe
+the meat, place it and the bones in a saucepan and add three
+cups of boiling water. Cook slowly without seasoning until the
+meat is tender. Cool and then pick the meat from the bones and
+put all the meat through the food chopper into a large bowl and add</p>
+
+<div class="poem">  <div class="stanza">
+<p>One pound of suet, shredded fine,</p>
+<p>Five pounds of apples, chopped fine,</p>
+<p>Grated rind of three lemons,</p>
+<p>Juice of three lemons,</p>
+<p>One-half pound of candied orange peel, shredded fine,</p>
+<p>One-half pound of lemon peel, shredded fine,</p>
+<p>One-half pound of citron peel, shredded fine,</p>
+<p>One pound of dried or evaporated peaches, shredded fine,</p>
+<p>One pound of shelled peanuts, chopped fine,</p>
+<p>Two packages of seeded raisins,</p>
+<p>One package of currants,</p>
+<p>Three level tablespoons of cinnamon,</p>
+<p>Two level teaspoons of mace,</p>
+<p>Two level teaspoons of allspice,</p>
+<p>One level teaspoon of cloves,</p>
+<p>One level teaspoon of ginger,</p>
+<p>Two level teaspoons of salt.</p>
+  </div>  </div>
+
+<p>Mix thoroughly, then place in a deep saucepan</p>
+
+<div class="poem">  <div class="stanza">
+<p>One quart of syrup,</p>
+<p>One pound of brown sugar,</p>
+<p>One and one-half cups of stock from the meat,</p>
+<p>One quart of cider,</p>
+<p>One-quarter cup of vinegar.</p>
+  </div>  </div>
+
+<p>Bring to a boil and cook for twenty minutes. Pour over
+the mincemeat and mix thoroughly. Fill into crocks or jars;
+cover closely and set in a cool place, or fill it into all-glass jars
+and adjust the rubber and lid. Seal and then place in a hot-water
+bath. Process for one-half hour, at a temperature of
+185 degrees Fahrenheit. Remove and store in a cool place.
+Mincemeat that has been sterilized will keep until used.</p>
+<span class="pagenum"><a name="page364" id="page364"></a>[pg 364]</span>
+
+
+<h5>GREEN TOMATO MINCE</h5>
+
+<p>Place one quart of thinly sliced green tomatoes in a bowl
+and sprinkle with four tablespoons of salt. Let stand for four
+hours, then drain and squeeze dry. Return to the bowl and add</p>
+
+<div class="poem">  <div class="stanza">
+<p>One-half pound of finely chopped suet,</p>
+<p>Two and one-half pounds of finely chopped apples,</p>
+<p>One cup of finely chopped dried apricots,</p>
+<p>One cup of finely chopped seeded raisins,</p>
+<p>One cup of finely chopped peanuts,</p>
+<p>One cup of plum preserves,</p>
+<p>Two cups of molasses,</p>
+<p>One and one-half cups of boiled cider,</p>
+<p>One tablespoon of cinnamon,</p>
+<p>One-half teaspoon of nutmeg,</p>
+<p>One-half teaspoon of cloves,</p>
+<p>One-quarter teaspoon of allspice,</p>
+<p>One-half teaspoon of ginger.</p>
+  </div>  </div>
+
+<p>Mix thoroughly and then store in the same manner as for ye olde-time mincemeat.</p>
+
+
+<h5>MINCEMEAT FOR TWO</h5>
+
+<div class="poem">  <div class="stanza">
+<p>One-half cup of finely chopped cold cooked meat,</p>
+<p>Three-quarters cup of finely chopped suet,</p>
+<p>Six cups of finely chopped apples,</p>
+<p>One cup of finely chopped candied orange and lemon peel, mixed,</p>
+<p>One cup of seeded raisins,</p>
+<p>One cup of currants,</p>
+<p>One cup of chopped peanuts,</p>
+<p>One cup of chopped apricots,</p>
+<p>One and one-half cups of molasses,</p>
+<p>One cup of cider,</p>
+<p>Four tablespoons of vinegar,</p>
+<p>One tablespoon of cinnamon,</p>
+<p>One teaspoon of nutmeg,</p>
+<p>One teaspoon of allspice,</p>
+<p>One-half teaspoon of ginger,</p>
+<p>One-half teaspoon of salt.</p>
+  </div>  </div>
+
+<p>Mix and then store in the same manner as for ye old-tyme mincemeat.</p>
+<span class="pagenum"><a name="page365" id="page365"></a>[pg 365]</span>
+
+
+<h5>JEWISH OR KOSHER MINCEMEAT</h5>
+
+<p>Chop fine sufficient left-over cold cooked beef or lamb free
+from all fat to measure two cups. Place in a large bowl and add</p>
+
+<div class="poem">  <div class="stanza">
+<p>Two quarts of finely chopped apples,</p>
+<p>One cup of finely chopped candied orange peel,</p>
+<p>One cup of finely chopped candied lemon peel,</p>
+<p>One cup of finely chopped citron,</p>
+<p>One cup of finely chopped apricots,</p>
+<p>Two cups each of seedless raisins and currants,</p>
+<p>One cup of finely chopped shelled almonds,</p>
+<p>One cup of corn oil,</p>
+<p>One and one-half tablespoons of cinnamon,</p>
+<p>One teaspoon of cloves,</p>
+<p>One teaspoon of nutmeg,</p>
+<p>One teaspoon of allspice,</p>
+<p>One-half teaspoon of ginger,</p>
+<p>One teaspoon of salt.</p>
+  </div>  </div>
+
+<p>Now place in a saucepan</p>
+
+<div class="poem">  <div class="stanza">
+<p>One quart of cider.</p>
+<p>One pound of brown sugar,</p>
+<p>One cup of molasses.</p>
+  </div>  </div>
+
+<p>Stir to dissolve, then bring to a boil and cook for fifteen
+minutes. Pour over the mincemeat and mix thoroughly. Fill
+into crocks or jars and store as for ye olde-tyme mincemeat.</p>
+
+<p>When storing mincemeat either in crocks or in jars, cover
+with salad oil, about one-quarter inch deep, to exclude air.
+Use a good grade of salad oil. This makes it unnecessary to
+use liquor for keeping the mincemeat.</p>
+
+<p>The bride housewife who is planning a Thanksgiving dinner
+for "just us two" frequently finds herself in a dilemma. Turkey
+is much too large for her and chicken hardly appeals to
+her for this day. However, below are some suggestive menus
+for a Thanksgiving dinner for two.</p>
+<span class="pagenum"><a name="page366" id="page366"></a>[pg 366]</span>
+
+<center>No. 1.</center>
+
+<table summary="menu" class="menu">
+<tr><td align="center">   Celery         </td><td align="center">           Radishes</td></tr>
+<tr><td align="center" colspan="2">      Oysters on the Half Shell</td></tr>
+<tr><td align="center">Planked Squab        </td><td align="center">     Spiced Grape Jam</td></tr>
+<tr><td align="center" colspan="2">         Baked Sweet Potatoes</td></tr>
+<tr><td align="center" colspan="2">           Creamed Onions</td></tr>
+<tr><td align="center"> Endive Salad        </td><td align="center">     Russian Dressing</td></tr>
+<tr><td align="center" colspan="2">        Individual Mince Tarts</td></tr>
+<tr><td align="center" colspan="2">               Coffee</td></tr>
+<tr><td align="center">Cheese and Crackers   </td><td align="center">    Nuts and Raisins</td></tr>
+</table>
+
+<center><br />No. 2.</center>
+
+<table summary="menu" class="menu">
+<tr><td align="center" colspan="2">                Grilled Oysters</td></tr>
+<tr><td align="center" colspan="2">                    Celery</td></tr>
+<tr><td align="center" colspan="2">          Fillets of Flounder, Piedmont</td></tr>
+<tr><td align="center" colspan="2">        Guinea Hen, Marie Cranberry Jelly</td></tr>
+<tr><td align="center">Candied Sweet Potatoes   </td><td align="center">             Cauliflower</td></tr>
+<tr><td align="center" colspan="2">                    Coleslaw</td></tr>
+<tr><td align="center">  Pumpkin Tarts        </td><td align="center">                  Coffee</td></tr>
+<tr><td align="center">   Cheese              </td><td align="center">             Nuts and Raisins</td></tr>
+</table>
+
+<center><br />No. 3.</center>
+
+<table summary="menu" class="menu">
+<tr><td align="center" colspan="2">               Shrimp Cocktail</td></tr>
+<tr><td align="center">  Celery                 </td><td align="center">          Olives</td></tr>
+<tr><td align="center" colspan="2">     Roast Squab Duckling, Currant Jelly</td></tr>
+<tr><td align="center">Creamed Mashed Potatoes   </td><td align="center">          Peas</td></tr>
+<tr><td align="center">   Lettuce             </td><td align="center">       Pimento Dressing</td></tr>
+<tr><td align="center">    Mince Turnover     </td><td align="center">              Coffee</td></tr>
+<tr><td align="center" colspan="2">             Cheese and Crackers</td></tr>
+<tr><td align="center" colspan="2">              Nuts and Raisins</td></tr>
+</table>
+<span class="pagenum"><a name="page367" id="page367"></a>[pg 367]</span>
+
+
+<h5>HOW TO PREPARE THE MENU</h5>
+
+<p>Place the oysters in the ice box, near the ice, until ready
+to serve. Scrape and clean the celery, cutting the root into a
+point, then splitting it in half from root end to tip.</p>
+
+<p>Place in cold water and trim, then cleanse the radishes. Split
+the radishes into four parts, from tip to near the stem end;
+use a sharp knife for this purpose&mdash;this makes eight cuts in
+the radishes. Place in cold water.</p>
+
+<p>Wash the oyster shells and set aside until needed for serving the oysters.</p>
+
+
+<h5>PLANKED SQUAB</h5>
+
+<p>Split the squab down the back, then draw. Wash well in
+cold water and remove the breast bone. Place in a baking pan,
+rub with shortening and dust very lightly with the flour. Place
+in a hot oven to bake for thirty-five minutes. Baste frequently
+with hot water. Now lift to a hot plank and cover with strips
+of bacon. Split the sweet potatoes and place on each corner.
+Brush lightly with butter, dust with cinnamon and brown sugar.
+Place in a hot oven for twelve minutes.</p>
+
+
+<h5>GUINEA HEN MARIE</h5>
+
+<p>Have the butcher split the hen down the back and remove
+the breast bone. Wash and wipe dry, then rub well with shortening
+and dust with flour. Lay in a baking pan and place in
+a hot oven. Baste every ten minutes with boiling water. Cook
+for forty minutes in a moderate oven and just ten minutes before
+removing from the oven cover the hen with strips of bacon and</p>
+
+<div class="poem">  <div class="stanza">
+<p>Three onions, minced fine,</p>
+<p>One green pepper, minced fine,</p>
+  </div>  </div>
+<span class="pagenum"><a name="page368" id="page368"></a>[pg 368]</span>
+
+
+<h5>GRILLED OYSTERS</h5>
+
+<p>Carefully look over the oyster and remove all bits of shell.
+Wash and then roll in mayonnaise, dip in bread crumbs. Return
+to the deep shell and broil or bake in a hot oven for ten minutes.</p>
+
+
+<h5>PASTRY FOR TWO</h5>
+
+<p>Place in a mixing bowl</p>
+
+<div class="poem">  <div class="stanza">
+<p>One cup of flour,</p>
+<p>One teaspoon of baking powder,</p>
+<p>One-half teaspoon of salt.</p>
+  </div>  </div>
+
+<p>Sift to mix, then rub in three tablespoons of shortening and
+mix to a dough with three tablespoons of water. Chop the
+water into the flour, then turn on the pastry board and roll out
+one-quarter inch thick. Use for tarts and turnovers. Brush
+with milk or syrup and water and bake in a moderate oven.</p>
+
+
+<h5>CAKE FOR TWO</h5>
+
+<p>Place in a mixing bowl</p>
+
+<div class="poem">  <div class="stanza">
+<p>Three-quarters cup of white corn syrup,</p>
+<p>Yolk of one egg,</p>
+<p>Four tablespoons of water,</p>
+<p>One cup of sifted flour,</p>
+<p>Three level teaspoons of baking powder,</p>
+<p>One level teaspoon of flavoring.</p>
+  </div>  </div>
+
+<p>Beat to mix thoroughly and then add two tablespoons of
+melted shortening, folding in carefully. When thoroughly
+mixed, cut and fold the white of egg into the dough. Turn into
+well-greased and floured pan which has a tube in the centre and
+bake in a moderate oven for twenty-five minutes.</p>
+<span class="pagenum"><a name="page369" id="page369"></a>[pg 369]</span>
+
+
+
+
+<h4>SUGGESTIVE MENU FOR FAMILY HOME WEDDING<br />
+25 PERSONS, 7 O'CLOCK DINNER</h4>
+
+<table summary="menu" class="menu">
+<tr><td align="center">Salted Nuts             </td><td align="center">              Sweet Pickles</td></tr>
+<tr><td align="center" colspan="2">                          Celery</td></tr>
+<tr><td align="center" colspan="2">                      Oyster Cocktail</td></tr>
+<tr><td align="center">Broiled Fresh Salmon    </td><td align="center">              Ravigote Sauce</td></tr>
+<tr><td align="center" colspan="2">                 Roast Turkey, Brown Gravy</td></tr>
+<tr><td align="center" colspan="2">                       Cranberry Jelly</td></tr>
+<tr><td align="center" colspan="2">                   Candied Sweet Potatoes</td></tr>
+<tr><td align="center">Asparagus Salad         </td><td align="center">              Pimento Dressing</td></tr>
+<tr><td align="center">Ice Cream               </td><td align="center">              Wedding Cake</td></tr>
+<tr><td align="center" colspan="2">                           Coffee</td></tr>
+</table>
+
+<p>Materials needed for twenty-five persons:</p>
+
+<div class="poem">  <div class="stanza">
+<p>One-half pound of almonds,</p>
+<p>Two small jars of sweet mixed pickles,</p>
+<p>Twenty-five stewing oysters,</p>
+<p>Six pound cut of fresh salmon,</p>
+<p>One bunch of parsley,</p>
+<p>Three bunches of watercress,</p>
+<p>One bunch of leeks,</p>
+<p>One bunch of thyme,</p>
+<p>Two fifteen-pound turkeys,</p>
+<p>One quart of cranberries,</p>
+<p>Three-pound can of white corn syrup,</p>
+<p>Three-quarters peck of sweet potatoes,</p>
+<p>Three large cans of asparagus,</p>
+<p>Three firm heads of lettuce,</p>
+<p>One can of pimentos,</p>
+<p>Two large bottles of catsup,</p>
+<p>One small bottle of Worcestershire sauce,</p>
+<p>One glass of horseradish,</p>
+<p>Six quarts of ice cream, cut five blocks to the quart,</p>
+<p>Ten or twelve-pound wedding cake,</p>
+<p>One pound of coffee,</p>
+<p>One pint of cream,</p>
+<p>One pound of sugar,</p>
+<p>One pound of butter,</p>
+<p>Fifty rolls.</p>
+  </div>  </div>
+<span class="pagenum"><a name="page370" id="page370"></a>[pg 370]</span>
+
+
+<h5>OYSTER COCKTAIL SAUCE</h5>
+
+<p>Open the catsup, Worcestershire sauce and horseradish
+and mix well. Add one-half cup of vinegar and mix again, and
+use for oyster cocktail, allowing five oysters for each person.</p>
+
+<p>Do not put any filling in the turkey. It will then resemble
+the grilled turkey of New Orleans.</p>
+
+
+<h5>CRANBERRY JELLY, USING SYRUP</h5>
+
+<p>Purchase the white corn syrup and place in a saucepan and
+add the cranberries. Bring to a boil and cook slowly for twenty
+minutes, and then turn into a bowl to mould. If you wish to
+strain out the seeds and skins, rub through a coarse sieve.</p>
+
+<p>If you wish to turn the cranberries from the bowl, rinse the
+bowl in cold water before pouring the jelly in.</p>
+
+
+<h5>BUFFET SUPPER</h5>
+
+<center>No. 1</center>
+
+<table summary="menu" class="menu">
+<tr><td align="center">Salted Nuts               </td><td align="center">                    Celery</td></tr>
+<tr><td align="center" colspan="2">   Tuna Fish &#224; la King</td></tr>
+<tr><td align="center">Asparagus Salad           </td><td align="center">                Russian Dressing</td></tr>
+<tr><td align="center">Ice Cream                 </td><td align="center">                      Cake</td></tr>
+<tr><td align="center" colspan="2">                           Coffee</td></tr>
+</table>
+
+<center><br />No. 2</center>
+
+<table summary="menu" class="menu">
+<tr><td align="center" colspan="3">Olives                       </td><td align="center" colspan="3">                 Pickles</td></tr>
+<tr><td align="center" colspan="3">Chicken Salad                </td><td align="center" colspan="3">               Apple Jelly</td></tr>
+<tr><td align="center" colspan="6">                        Rice Croquettes</td></tr>
+<tr><td align="center" colspan="2">Ice Cream         </td><td align="center" colspan="2">           Cake      </td><td align="center" colspan="2">       Coffee</td></tr>
+</table>
+
+<center><br />No. 3</center>
+
+<table summary="menu" class="menu">
+<tr><td align="center" colspan="3">Olives                       </td><td align="center" colspan="3">                 Radishes</td></tr>
+<tr><td align="center" colspan="6">                      Baked Ham Sandwiches</td></tr>
+<tr><td align="center" colspan="6">                    Potato and Celery Salad</td></tr>
+<tr><td align="center" colspan="2">Ice Cream         </td><td align="center" colspan="2">        Cake       </td><td align="center" colspan="2">          Coffee</td></tr>
+</table>
+<span class="pagenum"><a name="page371" id="page371"></a>[pg 371]</span>
+
+
+<h5>FOR MENU NO. 1</h5>
+
+<p>Materials required:</p>
+
+<div class="poem">  <div class="stanza">
+<p>Pound of almonds,</p>
+<p>Six stalks of celery,</p>
+<p>Eight large cans of tuna fish,</p>
+<p>One can of pimentos,</p>
+<p>One-half pound of mushrooms,</p>
+<p>Six quarts of milk,</p>
+<p>Three large cans of asparagus,</p>
+<p>Six quarts of ice cream, cut five blocks to the quart,</p>
+<p>Eight-pound wedding cake,</p>
+<p>One pound of coffee,</p>
+<p>One pound of sugar,</p>
+<p>One can of milk,</p>
+<p>Twenty-five rolls,</p>
+<p>One pound of butter.</p>
+  </div>  </div>
+
+
+<h5>TUNA FISH A LA KING</h5>
+
+<p>Open cans of fish and turn into a large bowl. Make the
+sauce as follows. Place in a saucepan</p>
+
+<div class="poem">  <div class="stanza">
+<p>Six quarts of milk,</p>
+<p>Five level cups of flour.</p>
+  </div>  </div>
+
+<p>Stir to blend thoroughly, then bring to a boil and cook
+slowly for five minutes. Now add</p>
+
+<div class="poem">  <div class="stanza">
+<p>One can of chopped pimentos,</p>
+<p>The prepared mushrooms,</p>
+<p>Three level tablespoons of salt,</p>
+<p>Two level tablespoons of paprika,</p>
+<p>One teaspoon of pepper.</p>
+  </div>  </div>
+
+<p>The tuna fish should be broken in large pieces. Heat slowly
+and when hot serve on thin slices of toast.</p>
+<span class="pagenum"><a name="page372" id="page372"></a>[pg 372]</span>
+
+
+<h5>TO PREPARE THE MUSHROOMS</h5>
+
+<p>Peel the mushrooms and then cut both caps and stems in
+small pieces. Parboil for five minutes in boiling water and then drain and use.</p>
+
+<p>A heart shape may be arranged for either the square or
+round table. Have the shape made by a carpenter, fastening
+small cleats underneath to prevent its slipping off table top.
+The cleats must be arranged so they will catch the edge of the table.</p>
+
+
+<h5>SUPPERS FOR EVENING AFFAIR</h5>
+
+<table summary="menu" class="menu">
+<tr><td align="center" colspan="2">                    Toasted Cheese Sandwiches</td></tr>
+<tr><td align="center">Gingerbread                     </td><td align="center">                   Tea</td></tr>
+<tr><td align="center" colspan="2">                 Cheese and Pepper Sandwiches or</td></tr>
+<tr><td align="center" colspan="2">                     Bacon and Onion Sandwich</td></tr>
+<tr><td align="center" colspan="2">                               Tea</td></tr>
+<tr><td align="center">&nbsp; </td></tr>
+<tr><td align="center" colspan="2">                           Scotch Rabbit</td></tr>
+<tr><td align="center" colspan="2">                          Bread and Butter</td></tr>
+<tr><td align="center" colspan="2">                               Tea</td></tr>
+<tr><td align="center">&nbsp; </td></tr>
+<tr><td align="center" colspan="2">                          Dry Oyster Pan</td></tr>
+<tr><td align="center">Toast                           </td><td align="center">                   Cocoa</td></tr>
+<tr><td align="center" colspan="2">                   Cheese and Omelet Sandwiches</td></tr>
+<tr><td align="center" colspan="2">                               Tea</td></tr>
+</table>
+
+
+<h5>TOASTED CHEESE SANDWICHES</h5>
+
+<p>Remove the crust from a loaf of bread, and then cut into
+slices one inch thick. Toast and then cut American cheese in
+slices one-fourth inch thick. Place on toast and spread lightly
+with grated onion. Place in the pan in a hot oven to toast the cheese.</p>
+<span class="pagenum"><a name="page373" id="page373"></a>[pg 373]</span>
+
+
+<h5>GINGERBREAD</h5>
+
+<p>This cake can be made and baked in forty-five minutes. Place in a bowl</p>
+
+<div class="poem">  <div class="stanza">
+<p>One and one-half cups of molasses,</p>
+<p>One-half cup of shortening,</p>
+<p>One cup of water,</p>
+<p>Four cups of sifted flour,</p>
+<p>Three level tablespoons of baking powder,</p>
+<p>One and one-half teaspoons of cinnamon,</p>
+<p>One teaspoon of nutmeg,</p>
+<p>One teaspoon of ginger,</p>
+<p>One-half teaspoon of allspice,</p>
+<p>One-quarter teaspoon of cloves.</p>
+  </div>  </div>
+
+<p>Beat just enough to mix and then pour into well-greased
+and floured pan and bake for forty minutes in a moderate oven.
+It can be cut and eaten while hot if desired.</p>
+
+
+<h5>CHEESE AND PEPPER SANDWICHES</h5>
+
+<p>Place in a bowl</p>
+
+<div class="poem">  <div class="stanza">
+<p>One cup of cottage cheese,</p>
+<p>One onion, minced fine,</p>
+<p>Two peppers, chopped fine,</p>
+<p>One-half cup of mayonnaise,</p>
+<p>One teaspoon of salt,</p>
+<p>One teaspoon of paprika.</p>
+  </div>  </div>
+
+<p>Beat to mix and then butter the bread and cut in thin
+slices. Place a layer of cheese mixture and then cover and cut in half.</p>
+
+
+<h5>BACON AND ONION SANDWICHES</h5>
+
+<p>Mince fine one and one-half cups of onions. Parboil until
+tender and then mince four ounces of bacon. Cut in dice. Toss
+lightly in hot pan and add the onions. Toss until onions are
+nicely browned and tender. Spread between slices of buttered rye bread.</p>
+<span class="pagenum"><a name="page374" id="page374"></a>[pg 374]</span>
+
+
+<h5>FILLET OF BEEF A LA RIGA</h5>
+
+<p>Round skirt, flank or chuck steaks may be used for this
+dish. Cut one and one-quarter pounds of thin round steak into
+four pieces. Now mince very fine</p>
+
+<div class="poem">  <div class="stanza">
+<p>Two ounces of salt pork,</p>
+<p>Two onions,</p>
+<p>Four branches of parsley.</p>
+  </div>  </div>
+
+<p>Add</p>
+
+<div class="poem">  <div class="stanza">
+<p>One and one-half cups of prepared bread,</p>
+<p>Two teaspoons of salt,</p>
+<p>One teaspoon of paprika,</p>
+<p>One teaspoon of Worcestershire sauce.</p>
+  </div>  </div>
+
+<p>Mix thoroughly and then form into a sausage and lay on the
+prepared steak and roll, tying securely in three places with
+white string. Roll the steak in flour and then place four tablespoons
+of shortening in a deep saucepan and add the prepared
+fillets, and brown well. When the fillets are nicely browned, stir
+in two tablespoons of flour well and add</p>
+
+<div class="poem">  <div class="stanza">
+<p>Two cups of boiling water,</p>
+<p>One carrot, cut in quarters,</p>
+<p>Four small onions.</p>
+  </div>  </div>
+
+<p>Cover closely and cook for one hour and then add</p>
+
+<div class="poem">  <div class="stanza">
+<p>Two teaspoons of salt,</p>
+<p>One-half teaspoon of pepper,</p>
+<p>Juice of one-half lemon,</p>
+<p>One cup of peas.</p>
+  </div>  </div>
+
+<p>Heat to the boiling point and then cook for ten minutes.
+Now lay a slice of toast for each fillet on a hot platter and lift
+the fillet. Remove the strings, then lift the carrot and onions
+and lay on a platter. Strain over the gravy and then place
+the peas in a border around the platter, and garnish with thin slices of tomato.</p>
+<span class="pagenum"><a name="page375" id="page375"></a>[pg 375]</span>
+
+
+<h5>SCOTCH RABBIT</h5>
+
+<p>Place one-half pound of grated cheese in a saucepan or chafing dish and add</p>
+
+<div class="poem">  <div class="stanza">
+<p>One onion, grated,</p>
+<p>Three-quarters cup of well-drained canned tomatoes,</p>
+<p>One tablespoon of Worcestershire sauce,</p>
+<p>One well-beaten egg,</p>
+<p>One teaspoon of salt,</p>
+<p>One teaspoon of paprika.</p>
+  </div>  </div>
+
+<p>Mix and heat until the cheese melts. Serve on the toast.</p>
+
+
+<h5>DRY OYSTER PAN</h5>
+
+<p>Allow one-half dozen oysters for each person. Look over
+the oysters carefully and wash to remove bits of shell. Place
+well-drained oysters in a saucepan and place on stove. Shake
+continually until cooked, usually about four or five minutes.
+Season with salt, pepper and one tablespoon of Worcestershire
+sauce. Lift on a thick slice of toast and pour one tablespoon
+of melted butter over the oysters and then divide the liquid in
+the pan and pour over the toast. Sprinkle with finely chopped parsley and serve.</p>
+
+
+<h5>RICE MUFFINS</h5>
+
+<p>Rub one cup of cold boiled rice through a fine sieve into a mixing bowl and add</p>
+
+<div class="poem">  <div class="stanza">
+<p>One egg,</p>
+<p>One cup of milk,</p>
+<p>One teaspoon of salt,</p>
+<p>Four tablespoons of syrup,</p>
+<p>Three tablespoons of shortening,</p>
+<p>One and three-quarters cups of flour,</p>
+<p>Four teaspoons of baking powder.</p>
+  </div>  </div>
+
+<p>Beat hard to mix and then pour into well-greased and
+floured muffin pans, and bake in a hot oven for twenty minutes.</p>
+<span class="pagenum"><a name="page376" id="page376"></a>[pg 376]</span>
+
+
+<h5>SPANISH BUN</h5>
+
+<div class="poem">  <div class="stanza">
+<p>One and one-half cups of sugar,</p>
+<p>Three-quarters cup of shortening,</p>
+<p>Yolks of five eggs.</p>
+  </div>  </div>
+
+<p>Cream until light lemon color and then add</p>
+
+<div class="poem">  <div class="stanza">
+<p>Three teaspoons of baking powder,</p>
+<p>Five cups of flour,</p>
+<p>One cup of milk,</p>
+<p>One package of small seedless raisins or currants,</p>
+<p>One-half teaspoon of salt.</p>
+  </div>  </div>
+
+<p>Beat just enough to mix and then cut and fold in the stiffly
+beaten whites of five eggs. Pour into square pan which has
+been lined with paper and then greased and floured. Bake in a
+moderate oven for one hour. Ice with water-icing and mark
+off into slices with a knife while the icing is soft.</p>
+
+
+<h5>VEGETABLES A LA JARDINIERE</h5>
+
+<p>Pare and cut in dice</p>
+
+<div class="poem">  <div class="stanza">
+<p>Two carrots,</p>
+<p>One cup of celery,</p>
+<p>One cup of sliced onions.</p>
+  </div>  </div>
+
+<p>Place in a saucepan, cover with boiling water and cook until
+tender; then drain, and then mince fine three slices of bacon.
+Brown bacon and then lift and add the vegetables to the fat
+left from browning the bacon. Add</p>
+
+<div class="poem">  <div class="stanza">
+<p>One cup of canned peas,</p>
+<p>One and one-half teaspoons of salt,</p>
+<p>One teaspoon of paprika,</p>
+<p>One tablespoon of vinegar.</p>
+  </div>  </div>
+
+<p>Cook slowly for fifteen minutes.</p>
+<span class="pagenum"><a name="page377" id="page377"></a>[pg 377]</span>
+
+
+<h5>BRAISED OX TAILS</h5>
+
+<p>The large ox tail joints or the usual ox tail may be used for
+this. Soak two and one-half pounds of tails in warm water for
+fifteen minutes and then wash well, and drain and wipe dry.
+Roll in flour and then brown quickly in hot fat. Now lift to a deep saucepan and add</p>
+
+<div class="poem">  <div class="stanza">
+<p>Three cups of boiling water,</p>
+<p>Two cups of sliced onions,</p>
+<p>Two carrots, cut in dice.</p>
+  </div>  </div>
+
+<p>Cook slowly for one and one-quarter hours and then season with</p>
+
+<div class="poem">  <div class="stanza">
+<p>Two teaspoons of salt,</p>
+<p>One teaspoon of pepper,</p>
+<p>Four tablespoons of finely chopped parsley.</p>
+  </div>  </div>
+
+<p>Now to serve cook three-quarters pound of macaroni in
+boiling water for twenty minutes and then drain and season,
+and place on a hot platter. Lay on top of the macaroni the
+cooked ox tails and pour over all the gravy containing the onions
+and carrots. Garnish with finely chopped parsley and serve.</p>
+
+
+<h5>POTATO PANCAKES</h5>
+
+<p>Place in a mixing bowl three slices of bacon, minced fine,
+and cooked until nicely browned</p>
+
+<div class="poem">  <div class="stanza">
+<p>Three tablespoons of bacon fat,</p>
+<p>One egg,</p>
+<p>Three-quarters cup of milk,</p>
+<p>One and one-half cups of flour,</p>
+<p>Three-quarters cup of potatoes rubbed through a fine sieve,</p>
+<p>Four teaspoons of baking powder.</p>
+  </div>  </div>
+
+<p>Beat hard to thoroughly mix and then bake on a griddle or fry in hot fat.</p>
+<span class="pagenum"><a name="page378" id="page378"></a>[pg 378]</span>
+
+
+<h5>BANANAS A LA JAMIQUE</h5>
+
+<p>Peel three bananas and then cut in half. Place in a bowl
+and sprinkle with the juice of one lemon. Let stand for one
+hour to marinate, and then dip in a batter and fry until golden
+brown. Lay on a thin slice of sponge cake and spread the cake
+with pineapple jelly or jam. Pile high with fruit whip and garnish
+with finely chopped crystallized ginger.</p>
+
+
+<h5>BOSTON BAKED BEANS</h5>
+
+<p>Soak one pint of beans in plenty of cold water overnight
+and in the morning carefully wash and place in a saucepan and
+cover again with water. Bring to a boil and cook for ten minutes,
+and then drain and place in a casserole or baking dish, and add</p>
+
+<div class="poem">  <div class="stanza">
+<p>One-half pound of salt pork, cut into two-inch blocks,</p>
+<p>One cup of stewed tomatoes rubbed through a sieve,</p>
+<p>Four tablespoons of molasses,</p>
+<p>One teaspoon of salt,</p>
+<p>One onion, chopped fine,</p>
+<p>One-half teaspoon of pepper,</p>
+<p>One-quarter teaspoon of mustard.</p>
+  </div>  </div>
+
+<p>Mix well and then add sufficient water to cover. Bake in a
+moderate oven for three hours.</p>
+
+
+<h5>WHOLE WHEAT MUFFINS</h5>
+
+<p>Place in a mixing bowl</p>
+
+<div class="poem">  <div class="stanza">
+<p>Two cups of buttermilk,</p>
+<p>One teaspoon of baking soda,</p>
+<p>One teaspoon of salt,</p>
+<p>Three tablespoons of sugar,</p>
+<p>Four tablespoons of shortening,</p>
+<p>One egg,</p>
+<p>Three cups of whole-wheat flour,</p>
+<p>Two teaspoons of baking powder.</p>
+  </div>  </div>
+
+<p>Beat hard to mix and then pour into well-greased muffin
+pans and bake for twenty minutes in a hot oven.</p>
+<span class="pagenum"><a name="page379" id="page379"></a>[pg 379]</span>
+
+
+<h5>YESTERDAY'S BRAN BREAD</h5>
+
+<p>Place in a mixing bowl</p>
+
+<div class="poem">  <div class="stanza">
+<p>Three cups of buttermilk,</p>
+<p>One and one-half teaspoons of salt,</p>
+<p>Two teaspoons of baking soda,</p>
+<p>Three-quarters cup of syrup,</p>
+<p>One-half cup of shortening.</p>
+  </div>  </div>
+
+<p>Beat to thoroughly mix and then add</p>
+
+<div class="poem">  <div class="stanza">
+<p>Four cups of whole-wheat flour,</p>
+<p>Three cups of bran,</p>
+<p>One and one-half cups of white flour,</p>
+<p>Two teaspoons of baking powder.</p>
+  </div>  </div>
+
+<p>Beat hard to mix and then pour into two well-greased and
+floured loaf-shaped pans and spread evenly. Let stand for ten
+minutes and then bake in a moderate oven for forty minutes.
+One-half package of seeded raisins or three-quarters cup of
+finely chopped nuts may be added to one loaf for variety. Use when one day old.</p>
+
+
+<h5>BUTTERMILK CUSTARD</h5>
+
+<p>Place in a mixing bowl</p>
+
+<div class="poem">  <div class="stanza">
+<p>Yolk of one egg,</p>
+<p>Two eggs,</p>
+<p>One and one-quarter cups of buttermilk,</p>
+<p>One teaspoon of vanilla extract,</p>
+<p>One-half cup of sugar,</p>
+<p>Three tablespoons of flour.</p>
+  </div>  </div>
+
+<p>Beat to a smooth batter and then pour in custard cups and
+set the cups in a pan of warm water, and bake in a slow oven
+until firm in the centre. Remove, cool and then make a whip with</p>
+
+<div class="poem">  <div class="stanza">
+<p>White of one egg,</p>
+<p>One-half glass of jelly.</p>
+  </div>  </div>
+
+<p>Beat to a stiff meringue and then pile high on each custard.
+Serve ice cold, dusted with cinnamon.</p>
+<span class="pagenum"><a name="page380" id="page380"></a>[pg 380]</span>
+
+
+<h5>YANKEE PANCAKES</h5>
+
+<p>Place in a mixing bowl</p>
+
+<div class="poem">  <div class="stanza">
+<p>One and one-half cups of buttermilk,</p>
+<p>Two tablespoons of syrup,</p>
+<p>One tablespoon of shortening,</p>
+<p>One teaspoon of baking soda,</p>
+<p>One teaspoon of salt.</p>
+  </div>  </div>
+
+<p>Beat to mix and then add</p>
+
+<div class="poem">  <div class="stanza">
+<p>One cup of whole-wheat flour,</p>
+<p>One-half cup of cornmeal,</p>
+<p>One teaspoon of baking powder.</p>
+  </div>  </div>
+
+<p>Beat to mix and then bake on a hot gridle.</p>
+
+
+<h5>BUTTERMILK BREAD</h5>
+
+<p>Scald two cups of buttermilk and then let cool. Put
+through a sieve to break up the large curds and then turn into a mixing bowl and add</p>
+
+<div class="poem">  <div class="stanza">
+<p>Four tablespoons of sugar,</p>
+<p>One tablespoon of salt,</p>
+<p>Four tablespoons of shortening,</p>
+<p>One yeast cake dissolved in one-half cup of water.</p>
+  </div>  </div>
+
+<p>Beat hard to mix and then add eight cups of flour, and
+work to a smooth dough; grease the bowl and place the dough
+in it. Turn the dough over to thoroughly coat with the shortening.
+Cover and let rise overnight and then early in the
+morning punch down well and turn over for one hour. Place on
+a moulding board and divide into loaves. Form into the loaf
+and then place in well-greased pans and let rise for one hour.
+Bake in a moderate oven for forty minutes.</p>
+
+<p>It is important that the temperature of the scalded and
+cooled buttermilk should be about 70 degrees Fahrenheit.
+When setting the bread overnight, be sure that it is in a place
+where the average temperature will be 65 degrees Fahrenheit
+in summer and 70 degrees Fahrenheit in winter, and which is free from drafts.</p>
+<span class="pagenum"><a name="page381" id="page381"></a>[pg 381]</span>
+
+
+<h5>BUTTERMILK DOUGHNUTS</h5>
+
+<p>Place in a mixing bowl</p>
+
+<div class="poem">  <div class="stanza">
+<p>One cup of buttermilk,</p>
+<p>Two tablespoons of shortening,</p>
+<p>One egg,</p>
+<p>One cup of sugar,</p>
+<p>One teaspoon of baking soda,</p>
+<p>One teaspoon of nutmeg,</p>
+<p>One-half teaspoon of ginger.</p>
+  </div>  </div>
+
+<p>Beat to mix. Now add</p>
+
+<div class="poem">  <div class="stanza">
+<p>Five cups of sifted flour,</p>
+<p>Two teaspoons of baking powder,</p>
+  </div>  </div>
+
+<p>and work to a smooth dough. Roll out one-half inch thick
+on well-floured pastry board and cut and fry until golden brown in hot fat.</p>
+
+
+<h5>BUTTERMILK CHEESE PIE</h5>
+
+<p>Place one quart of buttermilk in a pan and heat gently to
+about 110 degrees Fahrenheit. Let cool and then turn into
+a piece of cheese-cloth and let drain for two hours. Now measure
+one and one-half cups of whey and place in a saucepan and
+add six tablespoons of cornstarch. Stir to dissolve and then
+bring to a boil and cook for five minutes. Now add</p>
+
+<div class="poem">  <div class="stanza">
+<p>One cup of sugar,</p>
+<p>Yolks of two eggs,</p>
+<p>Grated rind of one-half lemon,</p>
+<p>One teaspoon of nutmeg,</p>
+<p>One-half teaspoon of vanilla.</p>
+  </div>  </div>
+
+<p>And the prepared cheese that has been draining in the cheesecloth.
+Beat very hard with the egg-beater to thoroughly blend.
+Pour into pans which have been lined with plain pastry and
+bake for forty-five minutes in a moderate oven.</p>
+
+<p>Dust the top of the pie before placing in the oven with
+<span class="pagenum"><a name="page382" id="page382"></a>[pg 382]</span>
+either nutmeg or cinnamon, and one-half cup of seeded raisins
+or finely chopped nuts may be added for variety, if desired.</p>
+
+<p>Use left-over whites of egg</p>
+
+<div class="poem">  <div class="stanza">
+<p>One for fruit whip;</p>
+<p>One for dipping croquettes, oysters and the like to be fried in deep fat.</p>
+  </div>  </div>
+
+
+
+
+<h4>SAUCES</h4>
+
+
+<h5>CIDER SAUCE (CHAMPAGNE SAUCE)</h5>
+
+<p>Melt three tablespoons of ham fat in the frying pan and
+add four tablespoons of flour, and cook until nice and brown,
+then add two cups of cider. Stir until well blended and then
+bring to a boil. Cook slowly for five minutes and then season
+with salt and white pepper and a little nutmeg.</p>
+
+
+<h5>MOCK HOLLANDAISE</h5>
+
+<p>To one cupful of cream sauce add</p>
+
+<div class="poem">  <div class="stanza">
+<p>Yolk of one egg,</p>
+<p>Two tablespoons of lemon juice,</p>
+<p>One teaspoon of salt,</p>
+<p>One teaspoon of paprika,</p>
+<p>One teaspoon of grated onion.</p>
+  </div>  </div>
+
+
+<h5>BATARDI SAUCE</h5>
+
+<p>One cup of thick cream sauce,</p>
+
+<div class="poem">  <div class="stanza">
+<p>Yolk of one egg,</p>
+<p>One teaspoon of paprika,</p>
+<p>One teaspoon of salt,</p>
+<p>One teaspoon of grated onion,</p>
+<p>Juice of one-half lemon,</p>
+<p>One-half cup of stewed tomatoes,</p>
+<p>One tablespoon of finely minced parsley.</p>
+  </div>  </div>
+
+<p>Heat slowly, beating thoroughly to blend. Rub through
+fine sieve and then serve cold.</p>
+<span class="pagenum"><a name="page383" id="page383"></a>[pg 383]</span>
+
+
+<h5>TOMATO SAUCE</h5>
+
+<div class="poem">  <div class="stanza">
+<p>One cup of canned tomatoes rubbed through a sieve,</p>
+<p>One and one-half cups of cold water,</p>
+<p>Four onions, minced fine,</p>
+<p>One carrot, cut fine,</p>
+<p>One faggot of soup herbs.</p>
+  </div>  </div>
+
+<p>Cook slowly for twenty minutes and then add</p>
+
+<div class="poem">  <div class="stanza">
+<p>Three tablespoons of cornstarch,</p>
+<p>One tablespoon of sugar,</p>
+<p>Two teaspoons of salt,</p>
+<p>One teaspoon of pepper,</p>
+<p>One-quarter teaspoon of mustard dissolved in one-half cup of cold water.</p>
+  </div>  </div>
+
+<p>Bring to a boil and then cook for ten minutes. Rub through a fine sieve and use.</p>
+
+
+<h5>BROWN SAUCE</h5>
+
+<p>To make a brown sauce, place four tablespoons of fat in
+a frying pan and add three tablespoons of flour. Stir until
+brown. Brown until a very dark color and then add one cup of
+stock or water. Stir until the mixture is perfectly smooth and
+at the boiling point for three minutes. Season as desired.</p>
+
+
+<h5>AMERICAN SAUCE</h5>
+
+<p>To make a sauce American take</p>
+
+<div class="poem">  <div class="stanza">
+<p>One-half cup of thick cream sauce,</p>
+<p>One-half cup of stewed tomatoes,</p>
+<p>One tablespoon of grated onion,</p>
+<p>One teaspoon of salt,</p>
+<p>One teaspoon of paprika,</p>
+<p>One tablespoon of grated cheese.</p>
+  </div>  </div>
+
+<p>Blend and put through the fine sieve. Serve hot.</p>
+<span class="pagenum"><a name="page384" id="page384"></a>[pg 384]</span>
+
+
+<h5>CREAM SAUCE</h5>
+
+<p>Place one cup of milk in saucepan and add three level tablespoons
+of flour. Stir with a fork or egg-beater until well
+mixed and then bring to a boil. Cool for three minutes and then
+stir constantly. Remove from the fire and use.</p>
+
+
+<h5>BOHEMIAN SAUCE</h5>
+
+<div class="poem">  <div class="stanza">
+<p>One cup of thick cream sauce,</p>
+<p>Juice of one-half lemon,</p>
+<p>One teaspoon of paprika,</p>
+<p>One teaspoon of salt,</p>
+<p>One tablespoon of fresh grated horseradish.</p>
+  </div>  </div>
+
+<p>Beat to mix and then serve either hot or cold.</p>
+
+
+<h5>CANADIAN SAUCE</h5>
+
+<p>Place in a saucepan</p>
+
+<div class="poem">  <div class="stanza">
+<p>Two grated onions,</p>
+<p>One green pepper,</p>
+<p>Two tomatoes, chopped very fine.</p>
+  </div>  </div>
+
+<p>Cook slowly until soft, and then cool and add</p>
+
+<div class="poem">  <div class="stanza">
+<p>Six tablespoons of salad oil,</p>
+<p>Three tablespoons of vinegar,</p>
+<p>One-quarter teaspoon of mustard,</p>
+<p>One-half teaspoon of pepper,</p>
+<p>One teaspoon of salt,</p>
+<p>One-quarter teaspoon of sugar.</p>
+  </div>  </div>
+
+<p>Mix thoroughly and serve cold over the fish.</p>
+
+
+<h5>HORSERADISH SAUCE</h5>
+
+<p>Add two tablespoons of grated horseradish and one tablespoon
+of Worcestershire sauce to either cream sauce or brown sauce.</p>
+<span class="pagenum"><a name="page385" id="page385"></a>[pg 385]</span>
+
+
+<h5>MEXICAN CHILI SAUCE</h5>
+
+<p>Split open and then remove the seeds from one dozen chilis
+(green peppers). Now scrape the three or four veins to remove
+seeds that run through the pepper lengthwise. Now drop them
+into boiling water for fifteen minutes. Remove the skin and
+chop fine. Place four tablespoons of oil in an iron frying pan
+and add one-half cup of finely chopped onions. Cook slowly
+until tender, taking care not to brown. Now add two tablespoons
+of flour. Blend well and then add the chilis and</p>
+
+<div class="poem">  <div class="stanza">
+<p>Two cups of tomato pulp rubbed through a fine sieve,</p>
+<p>One cup of boiling water.</p>
+  </div>  </div>
+
+<p>Simmer slowly until thick, smooth sauce. Season with salt
+to taste. Rub hand with salad oil, before preparing the peppers, to prevent burns.</p>
+
+
+<h5>BEVERAGES</h5>
+
+<p>To prepare chocolate as a beverage it is necessary to boil or
+cook it thoroughly. The mere fact of pouring boiling water
+or milk upon the cocoa will not cook it sufficiently.</p>
+
+
+<h5>HOW TO PREPARE CHOCOLATE</h5>
+
+<p>The Mexican epicure long ago discovered that to make
+chocolate successfully, it is necessary to beat it continually
+and he thus perfected a chocolate whip which is a wooden beater
+with a number of wooden rings fastened to it; when this is used
+to stir the chocolate it churns the mixture to a froth.</p>
+
+<p>The French use a number of switches, bound into a whip.
+The American housewife uses a flat wire whip for this purpose.</p>
+
+<p>Cocoa.&mdash;Place in a saucepan three-fourths cup of water and
+two level teaspoons of cocoa for each cup of cocoa desired.
+Bring to a boil and then cook for five minutes. Beat continually,
+then add one-fourth cup of scalded milk for each cup of
+cocoa. Bring to a boil again and then serve.</p>
+<span class="pagenum"><a name="page386" id="page386"></a>[pg 386]</span>
+
+<p>Chocolate.&mdash;Use three ounces of chocolate to one quart of
+water. Cut the chocolate fine and then add water and stir
+constantly. Bring to a boil and cook for ten minutes. Add
+one cup of scalded cream and then bring again to boiling point
+and serve. One tablespoon of whipped cream may be added to
+each cup just before serving.</p>
+
+
+<h5>HOW TO BREW A CUP OF TEA</h5>
+
+<p>From an old tea merchant in London I received my instructions
+for making a perfect cup of tea. First rinse out the teapot
+with cold water and then fill it with boiling water, and let
+stand while you bring the water intended for the tea to a boil.
+Just before the water boils, turn out the water in the teapot and
+wipe dry. Then add the tea leaves and pour on the freshly
+boiled water. Cover the pot with a tea cosy or wrap in a
+towel and let stand exactly seven minutes. The tea is now
+ready to drink. This will give you a delicious drink of ambrosia
+that will delight the heart of true lovers of a good cup of tea.</p>
+
+<p>The use of a cosy for the teapot is to hold the heat in the
+pot and thus prevent quick cooling. Use one level teaspoon of
+tea to each one-half pint of water. Measure the water before
+boiling. The water must be poured on the tea immediately upon
+reaching the boiling point. After boiling for two minutes or
+longer the water quickly loses its natural gases.</p>
+
+
+<h5>COFFEE</h5>
+
+<p>Many varieties abound in the market. Among the best is
+the Arabian, with Liberian and Maragogipo closely following.
+After the coffee is harvested the quality and the value depend
+on the care in curing and packing. Brazil supplies the United
+States with about 80 per cent, of all the coffee used. Mexico
+<span class="pagenum"><a name="page387" id="page387"></a>[pg 387]</span>
+and Central America together furnish about 17 per cent., thus
+leaving about 3 per cent. from foreign countries.</p>
+
+<p>Various brands of coffee known by the housewife are:</p>
+
+<div class="poem">  <div class="stanza">
+<p>Mocha,</p>
+<p>Java,</p>
+<p>Rio,</p>
+<p>Santa Bourbon,</p>
+<p>Santa,</p>
+<p>Maracaibo,</p>
+<p>Bogota,</p>
+<p>Peaberry.</p>
+  </div>  </div>
+
+<p>The first named are the most expensive, the last named the
+cheapest. The word "blend" when used with coffee means a
+mixing of two or more varieties, producing a coffee of various
+strengths and of a smooth, mellow flavor.</p>
+
+<p>After the coffee is roasted it should be kept in air-tight cans.
+Grinding is the next important step, and this must be just
+right to get the full strength. Coffee coarsely ground is not
+desirable, as it requires a long time to infuse and is therefore
+wasteful. A medium fine grind will be found practical for those
+who use the old-style coffee pot. To filter, using the percolator,
+the coffee should be quite fine. The water falls continually over
+the coffee and produces a uniform cup.</p>
+
+<p>How to make good coffee, using the old-fashioned coffeepot:
+Place one level tablespoon of medium finely ground coffee
+in the pot for every cup desired; add the water and bring
+quickly to the boiling point. Stir with a spoon and then add
+a small pinch of salt and four tablespoons of cold water to
+settle the grounds. Let it stand in a warm place for five minutes; then serve.</p>
+
+<p>Percolator method: Place three-quarters of a level tablespoon
+of finely ground coffee in a percolator for each cup desired.
+Add the water and then place the pot on the fire. Let
+the coffee filter just four minutes after the first pumping of the
+water in the glass top shows a coffee color. This will produce
+an even, uniform cup of stimulating beverage.</p>
+<span class="pagenum"><a name="page388" id="page388"></a>[pg 388]</span>
+
+
+<h5>COFFEE AU LAIT</h5>
+
+<p>French breakfast coffee: Make the coffee by the method desired,
+making only one-half the usual quantity. Now heat to the
+boiling point sufficient milk to fill each cup one-half full. When
+ready to serve, pour the hot milk in the cup and then fill it with coffee.</p>
+
+
+<h5>COFFEE NOIR</h5>
+
+<p>This coffee is usually drunk from the demi-tasse. Therefore,
+it should be of superior strength, usually one and one-quarter
+tablespoons are allowed of very finely ground coffee
+for every two cups. It is percolated until the liquid is very
+strong and is rich black in color; this takes, usually, from
+eight to ten minutes after the coffee first shows its color in the
+glass top of the percolator.</p>
+
+
+<h5>EPICUREAN CREOLE COFFEE</h5>
+
+<p>Many of the old Spanish and French grandees, who were
+the forefathers of the Franco-Spanish new world city, New
+Orleans, brought with them the beautiful china coffee pot of yesteryear.
+The making of the after-dinner coffee was an art indeed.</p>
+
+<p>The pot was filled with hot water and then set in a pail
+of boiling water to keep warm while the coffee was milled. Generally
+it was roasted fresh every day. It was ground into a
+fine flour, then tied in a piece of thin, fine muslin. The water
+was drained from the heated pot and the coffee was placed
+in it. Then fresh boiling water was poured in. The spout and
+top were closely covered with a napkin and the pot returned to
+the pail, containing sufficient boiling water to keep the pot hot.
+It was placed before the fire to brew; this usually took from
+ten to fifteen minutes. The coffee was ready and its delicious
+aroma and flavor amply repaid one for the time and trouble taken to make it.</p>
+<span class="pagenum"><a name="page389" id="page389"></a>[pg 389]</span>
+
+
+<h5>COFFEE A LA CREME</h5>
+
+<p>Coffee made in the usual manner and then served with plain and whipped cream.</p>
+
+
+<h5>TURKISH COFFEE</h5>
+
+<p>The coffee for this style is ground into a fine flour, and is
+then covered with cold water, brought to the boiling point,
+sweetened and served without straining or filtering. Russian
+coffee is heavy and black and is frequently served with a slice of lemon.</p>
+
+
+<h5>SUMMER DRINKS</h5>
+
+<p>A cool drink, with plenty of ice tinkling in the glass, refreshes
+and invigorates one at the close of a warm day. The
+housewife may prepare with little trouble many delicious fruit
+flavors from fresh fruits that can be quickly turned into thirst-quenching
+beverages, by adding ice and a little carbonated water.</p>
+
+<p>Plain carbonated water may be purchased in either pint
+or quart bottles; and if a good cork is used to stop the opening
+of the bottles, after removing the caps, it may be used at intervals,
+providing it is kept on ice.</p>
+
+
+<h5>PARISIAN TEA</h5>
+
+<p>Place two teaspoonfuls of tea in a pitcher and pour over
+it one cup of boiling water. Cover closely and let stand for one-half
+hour. Drain and then place in the ice box until needed.</p>
+
+<p>To serve&mdash;place four tablespoons of the tea infusion in a tall glass and add</p>
+
+<div class="poem">  <div class="stanza">
+<p>Juice of one-half lemon,</p>
+<p>One-half cup of crushed ice,</p>
+<p>Three mint leaves,</p>
+  </div>  </div>
+
+<p>and fill with carbonated water.</p>
+
+<p>Use pulverized sugar to sweeten if desired.</p>
+<span class="pagenum"><a name="page390" id="page390"></a>[pg 390]</span>
+
+
+<h5>CURRANT SLING</h5>
+
+<p>Place one box of currants in a saucepan and add three cups
+of water. Bring to a boil, mashing with potato masher. Cook
+for fifteen minutes and then strain. Add two cups of sugar and
+bring to a boil. Cook for five minutes and then cool. Place
+one-half of the currant syrup in a tall glass and add</p>
+
+<div class="poem">  <div class="stanza">
+<p>One-half cup of crushed ice,</p>
+<p>One tablespoon of lemon juice,</p>
+<p>Six mint leaves,</p>
+  </div>  </div>
+
+<p>and fill with carbonated water.</p>
+
+
+<h5>PINEAPPLEADE</h5>
+
+<p>Pare and grate one pineapple. Place in a saucepan and add</p>
+
+<div class="poem">  <div class="stanza">
+<p>Two cups of sugar,</p>
+<p>Two cups of water.</p>
+  </div>  </div>
+
+<p>Bring to a boil and then simmer slowly for fifteen minutes. Cool and then add</p>
+
+<div class="poem">  <div class="stanza">
+<p>One pint of crushed ice,</p>
+<p>One cup of carbonated water,</p>
+<p>Juice of two lemons.</p>
+  </div>  </div>
+
+
+<h5>EGG LEMONADE</h5>
+
+<p>Place the yolk of an egg in a small bowl and add</p>
+
+<div class="poem">  <div class="stanza">
+<p>Three tablespoons of pulverized sugar,</p>
+<p>Two tablespoons of lemon juice,</p>
+<p>One-half cup of ice-cold water.</p>
+  </div>  </div>
+
+<p>Beat to mix and then pour into tall thin glasses and add
+stiffly beaten white of egg, folding in carefully. Add four tablespoons
+of crushed ice and fill the glass with carbonated water.
+Orange juice may be used in place of the lemon juice.</p>
+<span class="pagenum"><a name="page391" id="page391"></a>[pg 391]</span>
+
+
+<h5>MINT CUP</h5>
+
+<p>Place three sprigs of mint in a cup and add two tablespoons
+of sugar and crush. Now add</p>
+
+<div class="poem">  <div class="stanza">
+<p>One drop of essence of peppermint,</p>
+<p>One drop of essence of cloves,</p>
+<p>One-half cup of crushed ice,</p>
+  </div>  </div>
+
+<p>and fill with carbonated water.</p>
+
+
+<h5>GINGER ALE CUP</h5>
+
+<p>Place in a saucepan</p>
+
+<div class="poem">  <div class="stanza">
+<p>Juice of one lemon,</p>
+<p>Grated rind of one-quarter lemon,</p>
+<p>One cup of sugar.</p>
+  </div>  </div>
+
+<p>Simmer slowly until the sugar melts into the syrup.
+To use: Place three tablespoons of this prepared syrup
+in a tall thin glass and add</p>
+
+<div class="poem">  <div class="stanza">
+<p>One-half cup of shaved ice,</p>
+<p>One sprig of mint,</p>
+<p>One-half cup of ginger ale,</p>
+  </div>  </div>
+
+<p>and fill with carbonated water.</p>
+
+
+<h5>CREAM COFFEE SHAKE</h5>
+
+<p>After breakfast drain the left-over coffee into a pitcher and
+set aside. To serve: Place in a tall glass</p>
+
+<div class="poem">  <div class="stanza">
+<p>Two tablespoons of sugar,</p>
+<p>Two tablespoons of cream,</p>
+<p>One-half cup of cold coffee,</p>
+<p>Four tablespoons of crushed ice.</p>
+  </div>  </div>
+
+<p>Stir to mix and then fill with carbonated water and place
+one tablespoon of marshmallow whip on top.</p>
+<span class="pagenum"><a name="page392" id="page392"></a>[pg 392]</span>
+
+
+<h5>RASPBERRY PUNCH</h5>
+
+<p>Place one box of raspberries in a saucepan and add</p>
+
+<div class="poem">  <div class="stanza">
+<p>One-half cup of water,</p>
+<p>One and one-half cups of sugar.</p>
+  </div>  </div>
+
+<p>Bring to a boil and cook slowly until the fruit is soft. Rub
+through a fine sieve and add one-half cup of maraschino cherries,
+cut into tiny bits, and the liquid from the bottle of cherries.</p>
+
+<p>To use: Place one-half cup of the prepared raspberry
+syrup in a tall thin glass and add</p>
+
+<div class="poem">  <div class="stanza">
+<p>One tablespoon of lemon juice,</p>
+<p>One-half cup of crushed ice.</p>
+  </div>  </div>
+
+<p>Fill with carbonated water.</p>
+
+
+<h5>PEACH CUP</h5>
+
+<p>Place one quart of peeled and sliced peaches in a saucepan and add</p>
+
+<div class="poem">  <div class="stanza">
+<p>One pound of sugar,</p>
+<p>One cup of water.</p>
+  </div>  </div>
+
+<p>Cook until the fruit is soft and then rub through a fine
+sieve and add juice of one lemon.</p>
+
+<p>To use: Place one-half cup of the peach mixture in a glass and add</p>
+
+<div class="poem">  <div class="stanza">
+<p>Two tablespoons of cream,</p>
+<p>One-half cup of crushed ice,</p>
+  </div>  </div>
+
+<p>and fill with carbonated water.</p>
+
+<p>A box of straws to use in serving these iced drinks makes them doubly attractive.</p>
+<span class="pagenum"><a name="page393" id="page393"></a>[pg 393]</span>
+
+
+<h5>HOW TO PREPARE ICE CREAM</h5>
+
+<p>Prepare the mixture for freezing early in the morning, while
+working in the kitchen, and then when it is cool place in the
+ice box to be thoroughly chilled until needed. Scald and cool
+the can and then place in the refrigerator. When ready to
+prepare the cream for freezing, place the ice in a bag and with
+a wooden mallet pound it fine. Now pour the prepared mixture
+into the cold can and place the dasher in position. Place
+the can in the freezer and adjust the turning crank, and give
+a few turns of the handle to see that everything is working
+easily. Now use a pint bowl for measuring and pour in three
+measures of ice, then one of salt. Repeat this until the ice and
+salt are above the mixture inside the can. It is necessary to be
+accurate if you wish to obtain good results.</p>
+
+<p>Haphazard measuring only means failure. Turn the freezer
+until it begins to become difficult to turn, then remove the dasher,
+using a wooden spoon to scrape and pack. You must work
+quickly, as it is important not to keep the can open any longer
+than necessary. Place n cork in the opening in the lid of the
+can and cover the top of can with a piece of wax paper, then put on the lid.</p>
+
+<p>Now drain off all the water. Repack, using four parts of
+ice to one part salt. Cover closely and set aside for one and
+one-half hours to ripen.</p>
+
+<p>If all preparations are made earlier in the day, it will take
+about one-half hour to put together the mixture and make the cream.</p>
+
+<p>Frozen desserts are divided into two classes, ices and ice
+creams. The ices include sherbets, water ices, frapp&#233;s and
+sorbets. Ice creams include Philadelphia cream, American and
+French creams, parfaits and mousses. Sherbets contain gelatin
+or whites of eggs and water-ice mixture. Water ices are fruit
+juices sweetened and diluted with water. Frappes are partially
+frozen water ices. Sorbet is a mixture of flavors prepared as
+for water ices or a frozen punch.</p>
+<span class="pagenum"><a name="page394" id="page394"></a>[pg 394]</span>
+
+
+<h3>ICE CREAM</h3>
+
+<p>Philadelphia ice cream is made from thin sweetened cream.
+American ice cream is a mixture of thin cream and a custard
+well flavored, which is then frozen. Frequently junket preparations
+are used in this cream. French ice cream is a plain, frozen,
+rich custard. Parfaits are creams made from a thick syrup,
+egg yolks and whipped cream, packed in a mould and frozen.</p>
+
+<p>Mousses are heavy creams flavored and sweetened and then
+whipped, packed into a mould and frozen.</p>
+
+<p>It is important to note that the can must not be over two-thirds
+full. All creams in the making increase in volume and
+therefore they must have sufficient room for churning. See that
+all parts of the freezer work freely before starting. If rusty
+or stiff use a drop or two of salad oil and then turn until it works freely.</p>
+
+
+
+
+<h4>RECIPES</h4>
+
+
+<h5>1 GAL.&mdash;PEACH ICE CREAM</h5>
+
+<p>Pare and cut in thin slices one quart of peaches and then
+add one and one-half cups of sugar and set aside for one hour.
+Now place in a saucepan</p>
+
+<div class="poem">  <div class="stanza">
+<p>Three pints of milk,</p>
+<p>One-fourth cup of cornstarch.</p>
+  </div>  </div>
+
+<p>Stir to dissolve the starch and then bring to a boil. Cook
+for ten minutes and then remove and add</p>
+
+<div class="poem">  <div class="stanza">
+<p>Two well-beaten eggs,</p>
+<p>One pint of milk,</p>
+<p>One cup of sugar.</p>
+  </div>  </div>
+
+<p>Beat hard and then cool. Now crush and rub the peaches
+through a fine sieve, add to the prepared custard and freeze in the usual manner.</p>
+<span class="pagenum"><a name="page395" id="page395"></a>[pg 395]</span>
+
+
+<h5>STRAWBERRY ICE CREAM</h5>
+
+<p>Wash and stem one pint of berries. Crush, using a potato
+masher. Cover with one cup of sugar and then let stand for
+one-half hour. Rub through a sieve into a bowl and place in
+the ice box until needed. Now place in a saucepan.</p>
+
+<div class="poem">  <div class="stanza">
+<p>One and one-half quarts of milk,</p>
+<p>One-fourth cup of cornstarch.</p>
+  </div>  </div>
+
+<p>Dissolve the starch in milk and then bring to a boil. Cook
+for five minutes and then remove from the fire and add</p>
+
+<div class="poem">  <div class="stanza">
+<p>One egg,</p>
+<p>Three-quarters cup of sugar,</p>
+<p>One teaspoon of vanilla.</p>
+  </div>  </div>
+
+<p>Beat hard and then let cool. Set in the ice box until needed.
+When ready to use, beat for three minutes with a Dover egg
+beater. Add the strawberries slowly and beat again. Pour into
+the can and freeze. This amount will make two servings for a
+family of four or five. Peaches, raspberries, etc., may be used
+to replace the strawberries.</p>
+
+
+<h5>ORANGE ICE CREAM</h5>
+
+<div class="poem">  <div class="stanza">
+<p>Three cups of milk.</p>
+<p>Six tablespoons of cornstarch.</p>
+  </div>  </div>
+
+<p>Place in a saucepan and stir until the starch is dissolved and
+then bring to a boil and cook slowly for five minutes and then
+remove and cool. When the mixture is cool, add</p>
+
+<div class="poem">  <div class="stanza">
+<p>One cup of strained orange juice,</p>
+<p>Yolks of two eggs,</p>
+<p>One cup of sugar,</p>
+<p>One teaspoon of orange extract,</p>
+<p>One teaspoon of vanilla extract.</p>
+  </div>  </div>
+
+<p>Mix thoroughly and then pour into the freezer and start
+to freeze; when about to remove the dasher add the stiffly
+beaten whites of two eggs. Give the freezer a few more turns
+<span class="pagenum"><a name="page396" id="page396"></a>[pg 396]</span>
+to thoroughly mix and then remove the dasher. Secure the
+can so that the salt will not get into the cream. Pack in salt
+and ice to ripen for one and one-half hours. Use a mixture
+of one pint of salt to three pints of finely crushed ice for freezing.</p>
+
+
+<h5>VANILLA ICE CREAM</h5>
+
+<p>Place three cups of milk in a saucepan and add four tablespoons
+of cornstarch. Dissolve the starch and bring to a boil.
+Cook for five minutes and then partially cool and add</p>
+
+<div class="poem">  <div class="stanza">
+<p>One cup of sugar,</p>
+<p>One teaspoon of vanilla,</p>
+<p>One cup of cream.</p>
+  </div>  </div>
+
+<p>Beat to mix and then chill. Then freeze.</p>
+
+
+<h5>FROZEN STRAWBERRY CUSTARD</h5>
+
+<p>A small two-quart freezer will make sufficient for the ordinary
+family at a very small outlay. It will require about ten
+pounds of ice and one and one-quarter pounds of salt. Break
+the ice very fine and use a bowl to measure with. Allow three
+parts of the ice to one part of salt for the freezing mixture
+and four parts of ice to one part salt for the packing mixture.</p>
+
+<p>Make a custard by placing three cups of milk in a saucepan
+and adding one-half cup of cornstarch. Dissolve the starch
+in the cold milk and then bring to a boil. Cook for five minutes
+and then remove and add</p>
+
+<div class="poem">  <div class="stanza">
+<p>Two well beaten eggs,</p>
+<p>One and one-quarter cups of sugar,</p>
+<p>One teaspoon of vanilla.</p>
+  </div>  </div>
+
+<p>Beat to thoroughly mix and then add one pint of crushed
+strawberries. Freeze and then pack, and allow to ripen for
+two hours. Do not fill the can that contains the cream mixture
+more than three-quarters full. This permits the cream to expand.</p>
+<span class="pagenum"><a name="page397" id="page397"></a>[pg 397]</span>
+
+
+<h5>FROZEN CHERRY CUSTARD</h5>
+
+<p>Stone one quart of cherries. Place in a sauce pan and add
+one cup of sugar. Cook in their own juice and sugar until
+soft. Now place in a saucepan</p>
+
+<div class="poem">  <div class="stanza">
+<p>Three cups of milk,</p>
+<p>One-fourth cup of cornstarch.</p>
+  </div>  </div>
+
+<p>Dissolve the starch and bring to a boil. Cook slowly for
+five minutes and then add</p>
+
+<div class="poem">  <div class="stanza">
+<p>Three-quarters cup of sugar,</p>
+<p>Two well-beaten eggs,</p>
+<p>The prepared cherries.</p>
+  </div>  </div>
+
+<p>Beat to mix, then chill find freeze.</p>
+
+
+<h5>FROZEN PINEAPPLE CUSTARD</h5>
+
+<p>Pare and grate one medium-sized pineapple and then place
+in a bowl and add one and three-quarters cups of sugar. Now place in a saucepan</p>
+
+<div class="poem">  <div class="stanza">
+<p>Three cups of milk,</p>
+<p>One-fourth cup of cornstarch.</p>
+  </div>  </div>
+
+<p>Stir to dissolve the starch and then brine; to a boil and
+cook for ten minutes. Now add two well-beaten eggs. Beat to
+blend well and remove from fire. Add the prepared pineapple.
+Beat again to thoroughly mix and then freeze in the usual
+manner, using about three parts ice to one part salt. Pack
+away to ripen for two hours.</p>
+
+
+<h5>WATER ICE</h5>
+
+<p>Soak three tablespoons of gelatin in one cup of cold water
+for one-half hour, then place in a hot-water bath to melt. Strain
+and then add one pint of fruit juice, such as strawberries,
+<span class="pagenum"><a name="page398" id="page398"></a>[pg 398]</span>
+cherries, currants, grape juice or peaches, or one and one-half
+cups of orange juice or seven-eighths cup of lemon juice. Now
+place two cups of sugar in a saucepan and add one quart of
+water. Bring to a boil and cook for five minutes. Add the
+gelatine and fruit juice and then cool and freeze.</p>
+
+<p>These stock recipes will enable the housewife to provide
+variety in the way of delicious, inexpensive desserts with very
+little trouble. A two quart freezer will require about ten pounds
+of ice and about one and one-half pounds of salt.</p>
+
+
+<h5>FROZEN MARSHMALLOW PUDDING</h5>
+
+<p>Place in a saucepan</p>
+
+<div class="poem">  <div class="stanza">
+<p>Two and one-half cups of milk,</p>
+<p>four tablespoons of cornstarch.</p>
+  </div>  </div>
+
+<p>Stir until dissolved and then bring to a boil and cook slowly
+for five minutes. Now add</p>
+
+<div class="poem">  <div class="stanza">
+<p>Two well-beaten eggs,</p>
+<p>One cup of sugar,</p>
+<p>One cup of marshmallow whip.</p>
+  </div>  </div>
+
+<p>Stir until well blended and then cool. Freeze, using a mixture
+of three parts ice to one part salt. Let stand for one and one-half hours to ripen.</p>
+
+
+<h5>STRAWBERRY PARFAIT</h5>
+
+<p>Place a scant one-half glass of an eight-ounce glass of
+apple jelly in a bowl and add the white of one egg. Beat with
+a Dover egg beater until the mixture will firmly hold its shape.
+Place in a bowl directly on the ice. Have one cup of firm strawberries
+and then wash carefully to remove sand, then hull them.
+Turn on a cloth to drain. Place on the ice to chill.</p>
+
+<p>To serve, gently fold the berries into the cream and then
+fill into parfait glasses. Sprinkle with finely shredded cocoanut and serve.</p>
+<span class="pagenum"><a name="page399" id="page399"></a>[pg 399]</span>
+
+
+<h5>CHOCOLATE PARAFAIT</h5>
+
+<p>Place in a mixing bowl</p>
+
+<div class="poem">  <div class="stanza">
+<p>White of one egg,</p>
+<p>One-half glass of apple jelly.</p>
+  </div>  </div>
+
+<p>Beat until the mixture holds its shape and then fold in
+one cup of whipped cream and then prepared chocolate. Pour
+into a mould and pack with ice and salt for two and one-half hours.</p>
+
+<p>To prepare the chocolate: Place one cup of sugar in a
+saucepan and add five tablespoons of water. Heat slowly to
+the boiling point, and then boil for one minute, then add two
+ounces of chocolate, cut in tine pieces. Stir until the chocolate
+is melted, taking care that the mixture does not boil, then add</p>
+
+<div class="poem">  <div class="stanza">
+<p>One-quarter teaspoon of cinnamon,</p>
+<p>One teaspoon of vanilla.</p>
+  </div>  </div>
+
+<p>Beat to mix. Cool, and add to the prepared cream.</p>
+
+
+
+
+<h4>DIET TO REDUCE WEIGHT</h4>
+
+
+<p>Correct eating is essential to health and because of this
+the proper cooking and serving of food plays an important part,
+in either the building up or reducing of weight to a desired average.</p>
+
+<p>As a rule, stout people seldom realize that they are eating
+food that, is entirely unsuited to them; and not only do they
+love starchy and over-rich foods, but also they frequently consume
+a liberal portion of sweets.</p>
+
+<p>Now unwise eating seldom produces its effects at once.
+When noticed, the body is already burdened with heavy layers
+of fat, that not only cause their bearer to be distressed and uncomfortable,
+but also cause disease.</p>
+
+<p>Not all of us can eat every food that is put before us, but
+<span class="pagenum"><a name="page400" id="page400"></a>[pg 400]</span>
+we can so arrange our menus that we will be able to balance the
+diet and in this way supply the body with just its required needs.</p>
+
+<p>Eating over-large portions of rich desserts, fatty foods and
+starchy products causes these foods to turn into a fatty tissue,
+and then be stored in the body as adipose tissue. So, in order
+to get good results, the person who wishes to reduce should learn
+to thoroughly chew all foods. By this I mean chew the food
+very fine, so that it will be thoroughly mixed with the saliva and
+then flow without much effort to the stomach.</p>
+
+<p>You know that all starchy foods are changed by the action
+of the saliva into invert sugars; they then go to the stomach
+where they are thoroughly diluted with gastric juices and finally
+passed into the intestines, where the final processes of digestion take place.</p>
+
+<p>This form of starch is stored by the liver and kidneys, and
+thus passes out to the various tissues to be held in the body as fat.</p>
+
+<p>To reduce this fleshy tissue it is necessary to prevent the
+storage of more sugars, starches and fats in the body, and
+to cause that which is already stored there to be gradually consumed
+to prevent starving.</p>
+
+<p>Many people who go on a diet for reducing flesh in a few
+days complain of great, weariness, exhaustion and gnawing
+hunger in the pit of the stomach. A diet that cuts down the
+supply of food with the intention of reducing is extremely dangerous
+unless it is supervised by a physician. But persons who
+wish to make a visible reduction of flesh in a time ranging from
+five to six weeks can do so, if they will learn the foods that cause
+and feed these flesh-forming tissues and learn to replace this
+with non-fat-forming foods.</p>
+
+<p>And summer time is an ideal time to accomplish a reduction
+of flesh for those who wish to try it.</p>
+<span class="pagenum"><a name="page401" id="page401"></a>[pg 401]</span>
+
+
+
+
+<h4>A SERIES OF MENUS FOR ONE WEEK&mdash;BREAKFASTS</h4>
+
+
+<center>(1)</center>
+
+<div class="poem">  <div class="stanza">
+<p>Blackberries, about one-half cup (no sugar or cream)</p>
+<p>Soft-Boiled or Poached Egg</p>
+<p>Two Slices of Toast (no butter)</p>
+<p>Four Leaves of Lettuce</p>
+<p>Black Coffee</p>
+  </div>  </div>
+
+
+<center>(2)</center>
+
+<div class="poem">  <div class="stanza">
+<p>One-half Cantaloupe</p>
+<p>Three-inch Piece of Broiled Ham</p>
+<p>Two Slices of Toast (no butter)</p>
+<p>Four Leaves of Lettuce</p>
+<p>Black Coffee or Tea with Lemon</p>
+  </div>  </div>
+
+
+<center>(3)</center>
+
+<div class="poem">  <div class="stanza">
+<p>Juice of one-half Grape Fruit (no  sugar)</p>
+<p>Piece of Broiled Fish</p>
+<p>Two Slices of Toast (no butter)</p>
+<p>Black Coffee</p>
+  </div>  </div>
+
+
+<center>(4)</center>
+
+<div class="poem">  <div class="stanza">
+<p>Juice of one Orange</p>
+<p>Broiled Tomatoes</p>
+<p>Three Pieces of Bacon</p>
+<p>Two Slices of Toast (no butter)</p>
+<p>Black Coffee</p>
+  </div>  </div>
+
+
+<center>(5)</center>
+
+<div class="poem">  <div class="stanza">
+<p>Stewed Huckleberries (no sugar)</p>
+<p>Hamburg Steak (broiled)</p>
+<p>Two Slices of Toast (no butter)</p>
+<p>Black Coffee</p>
+  </div>  </div>
+<span class="pagenum"><a name="page402" id="page402"></a>[pg 402]</span>
+
+
+<center>(6)</center>
+
+<div class="poem">  <div class="stanza">
+<p>Stewed Peaches (no sugar)</p>
+<p>Omelet</p>
+<p>Toasted Whole-Wheat Bread (two slices)</p>
+<p>Black Coffee</p>
+  </div>  </div>
+
+
+<center>(7)</center>
+
+<div class="poem">  <div class="stanza">
+<p>Baked Prunes (no sugar)</p>
+<p>Cream Beef, about one-half Cup</p>
+<p>Two Slices of Toast</p>
+<p>Black Coffee</p>
+  </div>  </div>
+
+
+<h5>WHAT THESE BREAKFASTS ELIMINATE</h5>
+
+<p>The sugar and cream from fruit and coffee and the butter
+from the toast&mdash;all of which are fat-forming foods. Toasting
+bread dexterizes the starch and thus helps the digestion of this starchy product.</p>
+
+<p>Breakfast may be eaten from 7 to 8.30 <span class="sc">A.M</span>., and is so balanced
+that those who board or take their meals in restaurants
+may easily follow the diet. Now, during the warm weather,
+it is most important to eat lightly during the noon period, and
+for this reason a light luncheon will be provided. Those who are
+employed in sedentary occupations should partake of a milk and
+<i>egg</i> shake, or chocolate egg and milk; and this will be sufficient
+until the evening meal, or for luncheon you may have</p>
+
+
+<center>(1)</center>
+
+<div class="poem">  <div class="stanza">
+<p>Plate of Lettuce</p>
+<p>Toasted Cheese Sandwich</p>
+<p>One Small Slice of Bread, Toasted (no butter)</p>
+<p>Stewed Fruit, one-half Cup</p>
+<p>Tea or Coffee (clear)</p>
+  </div>  </div>
+<span class="pagenum"><a name="page403" id="page403"></a>[pg 403]</span>
+
+
+<center>(2)</center>
+
+<div class="poem">  <div class="stanza">
+<p>Water-cress</p>
+<p>Tomato Salad</p>
+<p>One Slice of Toast (no butter)</p>
+<p>Baked Apple</p>
+<p>Tea or Coffee (clear)</p>
+  </div>  </div>
+
+
+<center>(3)</center>
+
+<div class="poem">  <div class="stanza">
+<p>Radishes</p>
+<p>Water-cress Salad</p>
+<p>With Three Slices of Bacon</p>
+<p>Brown Betty</p>
+<p>Tea or Coffee</p>
+  </div>  </div>
+
+
+<center>(4)</center>
+
+<div class="poem">  <div class="stanza">
+<p>Clear Tomato Soup</p>
+<p>Deviled Egg</p>
+<p>Slice of Toast (no butter)</p>
+<p>Stewed Peaches</p>
+<p>Tea or Coffee</p>
+  </div>  </div>
+
+
+<center>(5)</center>
+
+<div class="poem">  <div class="stanza">
+<p>String-Bean Salad</p>
+<p>Toast (no butter)</p>
+<p>Cup Custard</p>
+<p>Tea</p>
+  </div>  </div>
+
+
+<center>(6)</center>
+
+<div class="poem">  <div class="stanza">
+<p>Poached Egg on Slice of Toast</p>
+<p>Cantaloupe</p>
+<p>Tea</p>
+  </div>  </div>
+
+
+<center>(7)</center>
+
+<div class="poem">  <div class="stanza">
+<p>Broiled Fish</p>
+<p>Lettuce</p>
+<p>Raspberries</p>
+<p>Tea</p>
+  </div>  </div>
+<span class="pagenum"><a name="page404" id="page404"></a>[pg 404]</span>
+
+<p>Butter and potatoes are eliminated from this meal. Use
+skim milk, which has had its fat content removed in the cream,
+but which still contains the full nutritive value of the milk.</p>
+
+
+<center>(1)</center>
+
+<center>DINNER</center>
+
+<table summary="menu" class="menu">
+<tr><td align="center">  Radish         </td><td align="center">           Watercress</td></tr>
+<tr><td align="center" colspan="2">            Broiled Steak</td></tr>
+<tr><td align="center"> Spinach         </td><td align="center">          String Beans</td></tr>
+<tr><td align="center" colspan="2">     One Slice of Toast (no butter)</td></tr>
+<tr><td align="center" colspan="2">         Stewed Fresh Fruit</td></tr>
+<tr><td align="center" colspan="2">              Coffee</td></tr>
+</table>
+
+
+<center><br />(2)</center>
+
+<table summary="menu" class="menu">
+<tr><td align="center">  Olives         </td><td align="center">              Radishes</td></tr>
+<tr><td align="center" colspan="2">             Broiled Fish</td></tr>
+<tr><td align="center">  Peas           </td><td align="center">         Steamed Squash</td></tr>
+<tr><td align="center" colspan="2">               Lettuce</td></tr>
+<tr><td align="center" colspan="2">     One Slice of Toast (no butter)</td></tr>
+<tr><td align="center" colspan="2">           Sliced Peaches</td></tr>
+<tr><td align="center" colspan="2">               Coffee</td></tr>
+</table>
+
+
+<center><br />(3)</center>
+
+<table summary="menu" class="menu">
+<tr><td align="center" colspan="2">              Clam Broth</td></tr>
+<tr><td align="center" colspan="2">            Baked Peppers</td></tr>
+<tr><td align="center" colspan="2">   Cream Sauce Made with Skim Milk</td></tr>
+<tr><td align="center"> Crushed Corn    </td><td align="center">   Stewed Cucumbers</td></tr>
+<tr><td align="center" colspan="2">               Lettuce</td></tr>
+<tr><td align="center" colspan="2">   One Slice of Toast (no butter)</td></tr>
+<tr><td align="center">     Watermelon    </td><td align="center">      Coffee</td></tr>
+</table>
+<span class="pagenum"><a name="page405" id="page405"></a>[pg 405]</span>
+
+
+<center><br />(4)</center>
+
+<table summary="menu" class="menu">
+<tr><td align="center" colspan="2">           Young Onions</td></tr>
+<tr><td align="center" colspan="2">            Lamb Chops</td></tr>
+<tr><td align="center" colspan="2">           Baked Tomato</td></tr>
+<tr><td align="center" colspan="2">             Lettuce</td></tr>
+<tr><td align="center" colspan="2">  One Slice of Toast (no butter)</td></tr>
+<tr><td align="center">   Cantaloupe     </td><td align="center">      Coffee</td></tr>
+</table>
+
+
+<center><br />(5)</center>
+
+<table summary="menu" class="menu">
+<tr><td align="center" colspan="2">             Tomato Canape</td></tr>
+<tr><td align="center" colspan="2">            Broiled Chicken</td></tr>
+<tr><td align="center">   Peas          </td><td align="center">     Steamed Cabbage</td></tr>
+<tr><td align="center" colspan="2">                Lettuce</td></tr>
+<tr><td align="center"> Stewed Peaches     </td><td align="center">            Coffee</td></tr>
+</table>
+
+
+<center><br />(6)</center>
+
+<table summary="menu" class="menu">
+<tr><td align="center" colspan="2">           Minced Clams on Toast</td></tr>
+<tr><td align="center">  Egg plant         </td><td align="center">        String Beans</td></tr>
+<tr><td align="center" colspan="2">                Lettuce</td></tr>
+<tr><td align="center">  Cup Custard       </td><td align="center">              Coffee</td></tr>
+</table>
+
+
+<center><br />(7)</center>
+
+<table summary="menu" class="menu">
+<tr><td align="center" colspan="2">                Water-cress</td></tr>
+<tr><td align="center" colspan="2">             Pot Roast of Beef</td></tr>
+<tr><td align="center">  Stewed Tomatoes     </td><td align="center">       Lima Beans</td></tr>
+<tr><td align="center" colspan="2">              Cucumber Salad</td></tr>
+<tr><td align="center" colspan="2"> One Slice of Toast (no butter)</td></tr>
+<tr><td align="center">  Stewed Apricots     </td><td align="center">           Coffee</td></tr>
+</table>
+
+<p>This meal eliminates potatoes, butter and the rich heavy
+desserts. The portions should be about three ounces of lean
+meat and one-half cup of each vegetable, three leaves of lettuce.
+<span class="pagenum"><a name="page406" id="page406"></a>[pg 406]</span>
+Use French dressing on all salads and one-half cup of fruit for dessert.</p>
+
+<p>This amount of food will not only satisfy, but also will, if
+persisted in, give satisfactory results in a reduction of flesh.
+This means that you cannot eat candy and other sweets between
+meals, and if you feel that you must have something sweet, try
+a piece of chewing gum. If fruits are too sour, try corn syrup
+for sweetening; about one-half cup to each quart of prepared
+fruit. Fresh fruits develop their own natural sweetness if they
+are baked instead of stewed in a saucepan. Just place them in a
+casserole dish with this amount of syrup or plain water and
+bake in a moderate oven for thirty-five minutes.</p>
+
+
+<h5>CINNAMON TOAST</h5>
+
+<p>Place two ounces of butter in a bowl and cream well. Add</p>
+
+<div class="poem">  <div class="stanza">
+<p>Five tablespoons of sugar,</p>
+<p>One teaspoon of  cinnamon extract or powdered cinnamon.</p>
+  </div>  </div>
+
+<p>Cream and then spread on nicely toasted bread.</p>
+
+
+
+
+<h4>FRIED OYSTERS</h4>
+
+
+<p>Unless the oyster is attractive in appearance, single dipped
+and fried an attractive brown, it is a failure as a fried oyster;
+few housewives seem to be able to turn out a perfect product.</p>
+
+<p>Use large oysters, and look them over carefully for bits of
+shell. Wash and then roll in highly seasoned corn flour. Let
+dry off for ten minutes and then dip in prepared egg, and then
+roll in fine bread crumbs. Stand aside to dry for ten minutes.
+Fry only three or four at a time in hot fat. Care must be
+taken to have the fat sufficiently hot. Usually about 370 degrees Fahrenheit will do.</p>
+
+<p>If you do not use a fat thermometer to test the fat, then
+try it with a piece of bread in the following manner: Place a
+crust of bread in the fat and begin to count 101, 102, 103, 104,
+<span class="pagenum"><a name="page407" id="page407"></a>[pg 407]</span>
+etc., until you reach 110: the bread should then be a deep
+golden brown. Then proceed to fry the oysters, keeping the
+fact in mind that more than three or four in at once will reduce
+the temperature of the fat and thus permit the oyster to soak up the grease.</p>
+
+
+<h5>TO PREPARE THE CORN FLOUR</h5>
+
+<div class="poem">  <div class="stanza">
+<p>One cup of corn flour,</p>
+<p>Two teaspoons of salt,</p>
+<p>One and one-half teaspoons of paprika.</p>
+  </div>  </div>
+
+<p>Sift three times. To prepare the egg dip:</p>
+
+<div class="poem">  <div class="stanza">
+<p>One egg,</p>
+<p>Six tablespoons of oyster liquid,</p>
+<p>One tablespoon of Worcestershire sauce,</p>
+<p>One teaspoon of salt,</p>
+<p>One teaspoon of paprika,</p>
+<p>One tablespoon of prated onion.</p>
+  </div>  </div>
+
+<p>Beat well to mix and then use. To prepare the bread crumbs,
+put dried bread through the food chopper, then sift and store until needed.</p>
+
+
+<h5>OYSTERS AU GRATIN, ITALIENNE</h5>
+
+<p>Mince two green peppers fine and place in a bowl, and add
+sufficient celery minced fine to measure one cupful, and</p>
+
+<div class="poem">  <div class="stanza">
+<p>One onion, grated,</p>
+<p>Two cups of thick cream sauce,</p>
+<p>Two teaspoons of salt,</p>
+<p>One teaspoon of paprika,</p>
+<p>Twenty-five prepared oysters,</p>
+<p>Two cups of cooked macaroni.</p>
+  </div>  </div>
+
+<p>Mix and then pour into an au gratin dish. Cover with fine
+bread crumbs and then with three tablespoons of grated
+cheese. Bake for forty minutes in a moderate oven.</p>
+<span class="pagenum"><a name="page408" id="page408"></a>[pg 408]</span>
+
+
+<h5>OYSTER LOAF</h5>
+
+<p>Cut a slice from the top of French rolls and scoop out the
+crumbs. Brush the inside of the loaf with melted butter and
+place in the oven and brown. Now place</p>
+
+<div class="poem">  <div class="stanza">
+<p>One cup of thick cream sauce in a saucepan and add</p>
+<p>One-half cup of finely diced celery parboiled,</p>
+<p>Two hard-boiled eggs, chopped fine,</p>
+<p>Two tablespoons of finely minced celery,</p>
+<p>One tablespoon of grated onion,</p>
+<p>Twenty-five oysters.</p>
+  </div>  </div>
+
+<p>Wash and look carefully over the oysters for bits of shell.
+Drain and pat dry and then cut in half and add</p>
+
+<div class="poem">  <div class="stanza">
+<p>Two tablespoons of lemon juice,</p>
+<p>One and one-half teaspoons of salt,</p>
+<p>Three-quarters teaspoon of white pepper.</p>
+  </div>  </div>
+
+<p>Mix and then heat to the boiling point, and fill into four rolls
+and serve, garnished with parsley.</p>
+
+
+<h5>SPICED OYSTERS</h5>
+
+<p>Look over twenty-five oysters and then place them in their
+own liquid over the fire and bring to a boil. Let scald for two
+minutes and then drain. Wash in cold water. Strain the oyster
+liquid back into the saucepan after measuring. To three-quarters
+cup of oyster liquid add</p>
+
+<div class="poem">  <div class="stanza">
+<p>One-half cup of vinegar,</p>
+<p>One onion, grated,</p>
+<p>One green pepper, chopped fine,</p>
+<p>One bay leaf,</p>
+<p>One teaspoon of salt,</p>
+<p>One and one-half teaspoons of paprika,</p>
+<p>Three cloves,</p>
+<p>Two allspice,</p>
+<p>One tablespoon of Worcestershire sauce.</p>
+  </div>  </div>
+
+<p>Bring to a boil and let cook for ten minutes. Pour over the
+oysters into all glass jars and then seal and set in a cool place.</p>
+<span class="pagenum"><a name="page409" id="page409"></a>[pg 409]</span>
+
+
+<h5>OYSTERS en BROCHETTE</h5>
+
+<p>Cut thinly sliced bacon in pieces the size of an oyster. Wash
+and look carefully over the oysters for bits of shell, then pat
+dry on a towel. Now thread a strip of bacon on a meat skewer
+and then an oyster and so on until the skewer is full, having the
+bacon first and last on the skewer. Fasten the ends of skewer
+with a small knob of potato or turnip. Dust the oysters and
+bacon thoroughly with flour and lay on a baking sheet and bake
+in hot oven for ten minutes. Serve with chili sauce.</p>
+
+
+<h5>YANKEE OYSTER PIE</h5>
+
+<div class="poem">  <div class="stanza">
+<p>Two cups of diced potatoes, parboiled,</p>
+<p>Three medium-sized onions, diced and parboiled.</p>
+  </div>  </div>
+
+<p>Grease a baking dish and then place a layer of onions and
+potatoes in the bottom and then a layer of oysters. Sprinkle the
+oyster with one-half cup of finely diced celery. Season each layer
+of oysters: cover with one and one-half cups of thick cream sauce
+and then with a crust of plain pastry. Wash the top of pastry
+with cold water and bake for forty-five minutes in a moderate oven.</p>
+
+
+<h5>DEVILED OYSTERS</h5>
+
+<p>Wash. look over and then chop fine twenty-five ovsters.
+Place in a bowl and then add</p>
+
+<div class="poem">  <div class="stanza">
+<p>One cup of very thick cream sauce,</p>
+<p>One tablespoon of grated onion,</p>
+<p>Two tablespoons of finely minced parsley,</p>
+<p>One teaspoon of salt,</p>
+<p>One teaspoon of paprika,</p>
+<p>One-half teaspoon of mustard,</p>
+<p>One tablespoon Worcestershire sauce,</p>
+<p>Two hard-boiled eggs chopped fine,</p>
+<p>One-half cup of fine bread crumbs.</p>
+  </div>  </div>
+
+<p>Mix thoroughly and then pour on a platter and set aside
+to chill. Now scrub clean one dozen deep shells. Fill with the
+<span class="pagenum"><a name="page410" id="page410"></a>[pg 410]</span>
+prepared mixture and then brush with beaten egg and cover with
+fine crumbs. Fry until golden brown in hot fat.</p>
+
+<p>The oyster is one of our most democratic luxuries; it is in
+very high favor in our most luxurious restaurants, and yet it is
+held in equal esteem in our most moderate-priced lunch rooms.
+Oysters are sold both in and out of the shell, fresh and canned,
+and they may be eaten and cooked in almost every conceivable way.</p>
+
+<p>Among the best known varieties are blue point, Buzzard
+Bays, Cape Cods, Lynnhavens, Maurice Rivers, Rockaways,
+saddle rocks, sea tags, Shrewsberrys and coruits and Oak
+Creeks. Many of these titles have really lost their real significance
+by trade misuses. Blue points, for example, is often,
+though incorrectly, applied to all small oysters, irrespective of their source.</p>
+
+<p>The oyster season opens in September and continues on
+until May. Three sizes are usually recognized by the trade&mdash;half
+shells, the smallest culls, the medium size and the box, which
+is the largest. True oyster lovers really prefer the large Lynnhavens
+and others on the deep shell.</p>
+
+<p>The epicure delights in eating raw oysters; and while this
+satisfies his appetite, it is also understood that the raw oyster
+virtually is assimilated without taxing the digestion.</p>
+
+<p>Oysters may be found in almost all parts of the civilized
+world, each locality having its own special species.</p>
+
+<p>It is a universal custom to omit the oyster from the bill of
+fare during the months of May, June, July and August. We
+have in their places the salt oyster and the clam.</p>
+
+<p>Oysters may be served on either the deep or flat shell, on a
+bed of finely crushed ice with a slice of lemon, Worcestershire
+sauce, catsup, horseradish or tabasco sauce. Nice crisp celery
+and toasted crackers generally accompany raw oysters. Do
+not, under any circumstances, cover the oyster with ice. Oysters
+may be made into cocktails or may be frozen.</p>
+<span class="pagenum"><a name="page411" id="page411"></a>[pg 411]</span>
+
+
+<h5>TO MAKE A COCKTAIL</h5>
+
+<div class="poem">  <div class="stanza">
+<p>One-half cup of catsup,</p>
+<p>One tablespoon of Worcestershire sauce,</p>
+<p>One tablespoon of grated onion,</p>
+<p>Two drops of tabasco sauce,</p>
+<p>Juice of one-half lemon.</p>
+  </div>  </div>
+
+<p>Mix well and use for four oyster cocktails, allowing five
+small oysters per person.</p>
+
+
+<h5>FRAPPE OYSTERS</h5>
+
+<p>Place oysters in freezer and freeze until soft mush, and then
+serve in cocktail or sherbet glasses with garnish of lemon and finely minced parsley.</p>
+
+<p>Oysters may also be prepared in many ways&mdash;stews, pans,
+broiled, baked, fried and roasted are among the popular ways of preparing them.</p>
+
+
+<h5>DRY OYSTER PAN</h5>
+
+<p>Wash and look over one dozen large oysters to free from
+bits of shell. Lay on a cloth to drain. Now place two tablespoons
+of butter in a clean saucepan and add the oysters and</p>
+
+<div class="poem">  <div class="stanza">
+<p>One-half teaspoon of celery salt,</p>
+<p>One-half teaspoon of paprika.</p>
+  </div>  </div>
+
+<p>Bring to a boil, cook for three minules and then turn in a
+hot dish and serve at once.</p>
+
+<p>To prepare a wet pan add one-half cupful ol strained
+oyster juice to the dry pan.</p>
+
+
+<h5>PAN A LA CROUTON</h5>
+
+<p>Prepare a dry pan and then dish on a slice of nicely browned and buttered toast.</p>
+<span class="pagenum"><a name="page412" id="page412"></a>[pg 412]</span>
+
+
+<h5>PAN A LA SUISSE</h5>
+
+<p>Dip soda crackers in hot water and then place in a hot
+oven to toast. Prepare a dry pan, adding</p>
+
+<div class="poem">  <div class="stanza">
+<p>One tablespoon of grated onion,</p>
+<p>One tablespoon of finely minced parsley,</p>
+<p>Three tablespoons of finely minced celery.</p>
+  </div>  </div>
+
+<p>Cook slowly for eight minutes and then dish on the prepared
+crackers and garnish with a slice of lemon.</p>
+
+
+<h5>BROILED OYSTERS</h5>
+
+<p>Have the oysters opened in the deep shell and then remove
+the oysters and wash and carefully look over for bits of shell.
+Roll in highly seasoned mayonnaise and then in fine bread
+crumbs, and return to the shell. Sprinkle with bits of finely
+chopped bacon and broil or bake in a hot broiler or oven for
+eight minutes. Serve in shell with a garnish of lemon.</p>
+
+
+<h5>BROILED OYSTERS, VIRGINIA</h5>
+
+<p>Heat the griddle very hot and then pat the oysters dry,
+place on griddle and let brown slightly; turn on the other side.
+Lift when slightly brown, on to a piece of toast. Baste with
+a tablespoon of melted butter and garnish with finely chopped
+parsley and a slice of lemon.</p>
+
+
+<h5>BROILED OYSTERS A LA MARYLAND</h5>
+
+<p>Place the oysters in a hot frying pan and brown on both
+sides lightly. Lift to a piece of toast and cover with cream
+sauce and garnish with finely minced parsley and a slice of bacon.</p>
+<span class="pagenum"><a name="page413" id="page413"></a>[pg 413]</span>
+
+
+<h5>OYSTER FARCI</h5>
+
+<div class="poem">  <div class="stanza">
+<p>Eighteen small oysters,</p>
+<p>One hard-boiled egg,</p>
+<p>One sweetbread, parboiled,</p>
+<p>Six mushrooms, pared and parboiled.</p>
+  </div>  </div>
+
+<p>Chop fine and place in a bowl, and add</p>
+
+<div class="poem">  <div class="stanza">
+<p>One cup of thick cream sauce,</p>
+<p>One tablespoon of finely minced parsley,</p>
+<p>One tablespoon of grated onion,</p>
+<p>Four tablespoons of finely minced celery,</p>
+<p>Two level teaspoons of salt,</p>
+<p>One level teaspoon of paprika,</p>
+<p>One-half level teaspoon of mustard,</p>
+<p>Three-quarters cup of fine bread crumbs,</p>
+<p>Three tablespoons of melted butter.</p>
+  </div>  </div>
+
+<p>Mix thoroughly and then fill into well-cleaned deep oyster
+shells, fill slightly about the edge of the shell. Brush with beaten
+egg and then with fine crumbs. Fry until golden brown in hot
+fat or bake in a hot oven for twenty minutes.</p>
+
+
+<h5>OYSTER FRITTERS</h5>
+
+<p>Chop twenty-five small oysters fine and then measure the
+liquid, and add sufficient milk to make one and one-quarter cups.
+Place in a bowl and add</p>
+
+<div class="poem">  <div class="stanza">
+<p>Two cups of flour,</p>
+<p>Two teaspoons of baking powder,</p>
+<p>One and one-half teaspoons of salt,</p>
+<p>One teaspoon of paprika,</p>
+<p>Three tablespoons of finely minced parsley,</p>
+<p>One tablespoon of grated onion,</p>
+<p>The prepared oysters,</p>
+<p>One well-beaten egg.</p>
+  </div>  </div>
+
+<p>Beat to mix; then fry like fritters in hot fat. For oyster
+pancakes, use the oyster-fritter mixture and bake like griddle
+cakes on a hot griddle.</p>
+<span class="pagenum"><a name="page414" id="page414"></a>[pg 414]</span>
+
+
+<h5>OYSTER OMELET</h5>
+
+<p>Place yolks of three eggs in a bowl and add four tablespoons
+of cream sauce. Drain and pat dry one dozen oysters. Chop
+fine and add to yolks of eggs with</p>
+
+<div class="poem">  <div class="stanza">
+<p>One teaspoon of salt,</p>
+<p>One-half teaspoon of white pepper,</p>
+<p>Two tablespoons of bread crumbs.</p>
+  </div>  </div>
+
+<p>Mix and fold in the stiffly beaten whites of three eggs. Pour
+into an omelet pan containing three tablespoons of bacon fat
+and cook until firm; turn and fold and roll, and then garnish with bacon.</p>
+
+
+<h5>OYSTER TIMBALE</h5>
+
+<p>Pare the timbale shells after the recipes given with the irons.
+Have the shells hot and then fill with oysters &#224; la Newburg.</p>
+
+
+<h5>OYSTERS A LA NEWBURG</h5>
+
+<div class="poem">  <div class="stanza">
+<p>One and one-half cups of thick cream sauce,</p>
+<p>Yolks of two eggs,</p>
+<p>Juice of one lemon,</p>
+<p>One and one-half teaspoons of salt,</p>
+<p>One teaspoon of paprika.</p>
+  </div>  </div>
+
+<p>Now drain and pat dry twenty-five oysters. Add to sauce
+and heat slowly until boiling point is reached. Cook for five
+minutes and then fill into shells and serve at once.</p>
+
+
+<h5>STEAMED OYSTERS</h5>
+
+<p>Scrub the oysters in the shell and place in a colander over
+a pot of boiling water. Cover closely until the shell opened and
+the oyster starts to curl. Remove from the steamer and lift
+off the flat shell, serving in the deep shell with lightly seasoned
+melted butter, celery and slice of lemon.</p>
+<span class="pagenum"><a name="page415" id="page415"></a>[pg 415]</span>
+
+
+<h5>SWEET POTATOES</h5>
+
+<p>Sweet potatoes are the roots or tubes of a vine-like plant;
+it is a native of tropical climate, but it is grown in states as
+far north as New York. The delicious yams of the southern
+states and the West Indies are made into many attractive
+foods. The food value of the sweet potato is closely allied to
+that of the white potato, but it contains from 4 to 10 per cent.
+sugar, where the ordinary white potato has no sugar. And,
+then, too, this common vegetable will provide a variety of delectable dishes.</p>
+
+
+<h5>SWEET POTATO CROQUETTES</h5>
+
+<p>Wash and cook the potatoes until tender. Use six large
+sweet potatoes. Drain, cool and peel. Mash fine and then place in a bowl and add</p>
+
+<div class="poem">  <div class="stanza">
+<p>One tablespoon of butter,</p>
+<p>Two tablespoons of finely minced parsley,</p>
+<p>One teaspoon of salt,</p>
+<p>One-half teaspoon of pepper.</p>
+  </div>  </div>
+
+<p>Mould into croquettes and then dip in beaten egg and then
+in fine crumbs and fry golden brown in hot fat. Serve with cheese sauce.</p>
+
+
+<h5>SWEET POTATO NESTS</h5>
+
+<p>Cook sweet potatoes and peel and mash and then form into
+nests. Place the nests on a well-greased baking dish and fill
+with creamed dried beef. Place in the oven for ten minutes and
+heat. Sprinkle with grated cheese.</p>
+
+<p>Sweet potatoes may be used for a border for stews, for goulashes,
+etc. Try this method of baking the potato: Wash well,
+scrubbing with a vegetable brush. Dry and then grease thoroughly
+and place in oven to bake. This method prevents a
+thick coarse skin from forming with the pulp attached to it.</p>
+<span class="pagenum"><a name="page416" id="page416"></a>[pg 416]</span>
+
+
+<h5>FRENCH FRIED SWEET POTATOES</h5>
+
+<p>Pare and cut the potatoes as for French frying and then
+cook in hot fat until golden brown.</p>
+
+
+<h5>BROILED SWEET POTATOES</h5>
+
+<p>Pare cold, boiled potatoes and then cut in thin slices. Dip
+in bacon fat and broil in a broiler until golden brown.</p>
+
+
+<h5>SWEET POTATO COOKIES</h5>
+
+<div class="poem">  <div class="stanza">
+<p>One cup of brown sugar,</p>
+<p>Four tablespoons of shortening.</p>
+  </div>  </div>
+
+<p>Cream well and then add</p>
+
+<div class="poem">  <div class="stanza">
+<p>One cup of mashed sweet potatoes,</p>
+<p>One and one-half cups of flour,</p>
+<p>One teaspoon of baking powder,</p>
+<p>One-half teaspoon of nutmeg,</p>
+<p>Three-quarters cup of raisins,</p>
+<p>One egg.</p>
+  </div>  </div>
+
+<p>Work to a smooth dough and then roll out on floured pastry
+board and cut one-quarter inch thick and then bake for eight minutes in a hot oven.</p>
+
+
+<h5>WEST INDIES SWEET POTATO PUDDING</h5>
+
+<div class="poem">  <div class="stanza">
+<p>One cup of brown sugar,</p>
+<p>Three tablespoons of shortening.</p>
+  </div>  </div>
+
+<p>Cream well and then add</p>
+
+<div class="poem">  <div class="stanza">
+<p>Two cups of sweet potatoes that have been rubbed through a fine sieve,</p>
+<p>One and one-quarter cups of milk,</p>
+<p>One well-beaten egg,</p>
+<p>One-quarter teaspoon of salt,</p>
+<p>One-half teaspoon of cinnamon.</p>
+  </div>  </div>
+
+<p>Beat to thoroughly mix and then pour in a baking dish and
+bake in a moderate oven for thirty-five minutes.</p>
+<span class="pagenum"><a name="page417" id="page417"></a>[pg 417]</span>
+
+
+<h5>SWEET POTATO BISCUIT</h5>
+
+<div class="poem">  <div class="stanza">
+<p>Two cups of mashed sweet potatoes,</p>
+<p>One cup of milk,</p>
+<p>Four tablespoons of shortening,</p>
+<p>One egg,</p>
+<p>Four tablespoons of sugar.</p>
+  </div>  </div>
+
+<p>Beat to mix and then sift together</p>
+
+<div class="poem">  <div class="stanza">
+<p>One quart of flour,</p>
+<p>Three tablespoons of baking powder,</p>
+<p>One and one-half teaspoons of salt.</p>
+  </div>  </div>
+
+<p>Add to the potato mixture and work to a smooth dough.
+Roll on a slightly floured pastry board and cut with knife into
+square. Place on a baking sheet and wash well with milk,
+then bake in hot oven for fifteen minutes.</p>
+
+
+<h5>SWEET POTATO PUDDING, KENTUCKY STYLE</h5>
+
+<p>Pare four large sweet potatoes and then cut in thin paper-like
+slices. Now grease a baking dish well and place a layer of
+prepared sweet potatoes, and then dust lightly with cinnamon
+and cover with four tablespoonfuls of brown sugar. Repeat
+until the dish is full and then place.</p>
+
+<div class="poem">  <div class="stanza">
+<p>One and one-half cups of milk in a bowl</p>
+  </div>  </div>
+
+<p>And add</p>
+
+<div class="poem">  <div class="stanza">
+<p>One whole egg,</p>
+<p>Yolk of one egg,</p>
+<p>One-half cup of sugar.</p>
+  </div>  </div>
+
+<p>Beat well to mix and then add</p>
+
+<div class="poem">  <div class="stanza">
+<p>Two teaspoons of vanilla.</p>
+  </div>  </div>
+
+<p>Pour over the potatoes and bake for fifty minutes in a
+slow oven. Add to white of egg, which has been left over for
+this purpose, and add one-half glass of currant jelly. Beat until
+the mixture will hold its shape and then pile high on the cold pudding and serve.</p>
+<span class="pagenum"><a name="page418" id="page418"></a>[pg 418]</span>
+
+
+<h5>SWEET POTATO PINEAPPLE</h5>
+
+<p>Wash and cook until tender six large sweet potatoes and
+then pare and mash well and then add</p>
+
+<div class="poem">  <div class="stanza">
+<p>One tablespoon of butter,</p>
+<p>One teaspoon of salt,</p>
+<p>One-half teaspoon of pepper.</p>
+  </div>  </div>
+
+<p>Pile on a baking dish and mould to shape of a pineapple.
+Make the pineapples eyes with the handle of a spoon and then
+brush with beaten egg and sprinkle with fine bread crumbs and
+then with two tablespoons of grated cheese. Bake in a hot oven for twenty minutes.</p>
+
+
+<h5>SWEET POTATO CAKES, GEORGIA STYLE</h5>
+
+<p>Cook and then peel and mash sufficient sweet potatoes to
+measure two cupfuls. Place in a bowl and then add</p>
+
+<div class="poem">  <div class="stanza">
+<p>Two tablespoons of butter,</p>
+<p>Two tablespoons of finely minced parsley,</p>
+<p>Two tablespoons of finely minced red pepper,</p>
+<p>Six strips of bacon, minced fine and nicely browned.</p>
+  </div>  </div>
+
+<p>Mould into flat cakes and roll in flour and brown in the hot bacon fat.</p>
+
+
+<h5>CANDIED SWEET POTATOES</h5>
+
+<p>Wash and cook the potatoes in their skins until tender and
+then drain and peel. Now place in a frying pan</p>
+
+<div class="poem">  <div class="stanza">
+<p>Three-quarters cup of syrup,</p>
+<p>Piece of butter size of a walnut,</p>
+<p>One-half teaspoon of cinnamon,</p>
+<p>One-quarter teaspoon of nutmeg.</p>
+  </div>  </div>
+
+<p>Bring to a boil and then add the potatoes and then let them
+marinate in the syrup, turning frequently for twenty minutes.
+Keep the pan where the potatoes will cook slowly, adding four
+tablespoons of boiling water.</p>
+<span class="pagenum"><a name="page419" id="page419"></a>[pg 419]</span>
+
+
+<h5>POTATO SOUFFLE</h5>
+
+<p>Rub two cups of mashed potatoes through a fine sieve to
+remove the lumps. Place in a bowl and add</p>
+
+<div class="poem">  <div class="stanza">
+<p>Yolks of two eggs,</p>
+<p>One teaspoon of salt,</p>
+<p>One-half teaspoon of paprika,</p>
+<p>One-half teaspoon of grated onion,</p>
+<p>One-half cup of milk.</p>
+  </div>  </div>
+
+<p>Beat to mix and then cut and fold in the stiffly beaten whites
+of two eggs. Place in a well-greased pan and bake in a moderate
+oven for twenty minutes.</p>
+
+
+<h5>POTATO CROQUETTES</h5>
+
+<p>Mince fine sufficient bacon to measure four tablespoons after
+chopping. Place in a frying pan and add two grated onions;
+brown gently and then add</p>
+
+<div class="poem">  <div class="stanza">
+<p>Two cups of mashed potatoes,</p>
+<p>One teaspoon of salt,</p>
+<p>One-half teaspoon of pepper.</p>
+  </div>  </div>
+
+<p>Mix thoroughly and then mold into croquettes. Roll in
+flour and then dip in beaten egg and roll in fine crumbs. Fry
+until golden brown in hot fat.</p>
+
+
+
+
+<h4>WHITE POTATOES</h4>
+
+
+<h5>POTATOES AU GRATIN</h5>
+
+<p>Cut cold boiled potatoes into dice and then season with
+salt and pepper and place a layer in a baking dish. Sprinkle
+with fine crumbs and one tablespoon of finely minced onion, two
+tablespoons of finely minced parsley. Place in a second layer
+and season, then pour over the last layer two cups of cream
+sauce. Sprinkle with fine crumbs and a little grated cheese and
+bake in a moderate oven twenty-five minutes.</p>
+<span class="pagenum"><a name="page420" id="page420"></a>[pg 420]</span>
+
+
+<h5>POTATO CUSTARDS</h5>
+
+<p>Rub one cup of mashed potatoes through a fine sieve into a bowl and add</p>
+
+<div class="poem">  <div class="stanza">
+<p>One cup of milk,</p>
+<p>Two well-beaten eggs,</p>
+<p>One teaspoon of salt,</p>
+<p>Pinch of mace.</p>
+  </div>  </div>
+
+<p>Mix thoroughly and then turn into a baking dish and bake
+in a moderate oven until firm, usually about twenty minutes.</p>
+
+
+<h5>POTATO CUP FOR SALAD</h5>
+
+<p>Boil medium-sized potatoes in their jackets. Cool and then
+peel. With a teaspoon scoop out a well in the centre, leaving
+a thin wall of potato. Now trim neatly into shape. Place in
+a bowl and marinate in French dressing, turning frequently so
+that each position may be seasoned. Now prepare a filling as follows:</p>
+
+<div class="poem">  <div class="stanza">
+<p>One cold boiled beet, cut into tiny dice,</p>
+<p>One-half cup of cooked peas,</p>
+<p>One onion, grated,</p>
+<p>Three tablespoons of finely minced parsley,</p>
+<p>One-half cup of cold boiled potatoes, cut into tiny dice.</p>
+  </div>  </div>
+
+<p>Toss the vegetables gently to mix. Season with salt and
+pepper and reduce four tablespoons of mayonnaise with two
+tablespoons of vinegar. Fill into the potato cups and place in
+a nest of crisp lettuce leaves. Garnish with mayonnaise and serve ice cold.</p>
+
+
+<h5>NEW METHOD OF MAKING FRENCH FRIED POTATOES</h5>
+
+<p>Cut large cold boiled potatoes into cubes as for French fried
+potatoes and dust lightly with flour and brown quickly in
+hot fat. This method prevents the potato from being soggy in the centre.</p>
+<span class="pagenum"><a name="page421" id="page421"></a>[pg 421]</span>
+
+
+<h5>POTATO CRUST FOR MEAT PIES</h5>
+
+<p>Mash boiled potatoes and then rub through a sieve to remove the lumps. Now add to</p>
+
+<div class="poem">  <div class="stanza">
+<p>One quart of prepared potatoes,</p>
+<p>Three tablespoons of shortening,</p>
+<p>Two teaspoons of salt,</p>
+<p>One teaspoon of paprika,</p>
+<p>Two teaspoons of baking powder,</p>
+<p>One teaspoon of grated onion,</p>
+<p>One well-beaten egg,</p>
+<p>Six tablespoons of milk.</p>
+  </div>  </div>
+
+<p>Beat thoroughly to mix and then spread in a layer about
+one inch thick on meat pies. Brush the top with milk and bake
+in a moderate oven for thirty-five minutes.</p>
+
+
+<h5>POTATO DUMPLINGS</h5>
+
+<p>Grate four large cold boiled potatoes into a mixing bowl and add</p>
+
+<div class="poem">  <div class="stanza">
+<p>One and one-half cups of flour,</p>
+<p>One and one-half teaspoons of salt,</p>
+<p>One teaspoon of pepper,</p>
+<p>One small onion, grated,</p>
+<p>Three tablespoons of finely minced parsley,</p>
+<p>One egg,</p>
+<p>Three tablespoons of water.</p>
+  </div>  </div>
+
+<p>Mix to a smooth dough and then form into balls the size of
+an egg. Drop into boiling water and cook for fifteen minutes.
+Lift and drain well and serve with either brown stew or cheese sauce.</p>
+
+
+<h5>BAKED POTATOES</h5>
+
+<p>Select large, well-shaped potatoes, and wax and grease thoroughly
+with shortening and place in the oven or broiler to bake.
+When done, cut a slice from the top and scoop out the contents
+of the baked potatoes into a bowl. Mash the potatoes and add
+<span class="pagenum"><a name="page422" id="page422"></a>[pg 422]</span>
+a little milk, salt and pepper to taste and one tablespoon of
+butter to each potato. Beat until they are very light and fluffy
+and then fill back into the potatoes, piling up high. Place a
+strip of bacon on top of the prepared potatoes and place in a
+hot oven to brown the bacon. Dust with paprika and serve.</p>
+
+
+<h5>POTATO SALAD</h5>
+
+<div class="poem">  <div class="stanza">
+<p>Six boiled potatoes, diced,</p>
+<p>Three onions, chopped fine,</p>
+<p>Two green peppers, chopped fine.</p>
+  </div>  </div>
+
+<p>Place in bowl and mix; then add</p>
+
+<div class="poem">  <div class="stanza">
+<p>One cup of mayonnaise dressing,</p>
+<p>One-fourth cup of vinegar,</p>
+<p>One tablespoon of salt,</p>
+<p>One teaspoon of paprika.</p>
+  </div>  </div>
+
+<p>Serve.</p>
+
+
+<h5>JELLIED POTATO SALAD</h5>
+
+<p>Prepare one quart of thinly sliced cold boiled potatoes and then add</p>
+
+<div class="poem">  <div class="stanza">
+<p>Two cups of lettuce, shredded very fine,</p>
+<p>Three medium-sized onions, chopped fine,</p>
+<p>Two green peppers, chopped fine,</p>
+<p>Five tablespoons of finely chopped parsley,</p>
+<p>Two teaspoons of salt,</p>
+<p>One-half teaspoon of white pepper.</p>
+  </div>  </div>
+
+<p>Cover with</p>
+
+<div class="poem">  <div class="stanza">
+<p>Three-quarters cup of mayonnaise dressing,</p>
+<p>One-quarter cup of vinegar.</p>
+  </div>  </div>
+
+<p>Toss gently to mix.
+Now chill a baking pan by placing on ice. Make two quarts
+of lemon gelatine. Pour some gelatine in the pan and turn it so
+as to make one-half-inch coating of gelatine all over the pan.
+Now spread on the potato salad in an even layer. Pour over the
+salad a little gelatin every few minutes to fill the crevices and
+<span class="pagenum"><a name="page423" id="page423"></a>[pg 423]</span>
+cover the top. Set aside to mould and then when ready to serve,
+dip the pan in warm water for a few minutes and then unmould
+on a pastry board. Cut into squares and place in a nest
+of crisp lettuce leaves and garnish with a teaspoon of mayonnaise dressing.</p>
+
+
+<h5>GUTNEY RUN POTATO CAKE</h5>
+
+<p>Mince fine sufficient salt pork to measure one-half cup. Place
+in a frying pan and add three-quarters cup of chopped green
+onions. Cook slowly until tender, and then add one quart of
+mashed potatoes, well seasoned. Mix well and then turn into a
+bowl. Cool, and then form into cakes and roll in flour, and
+brown in hot pork fat. Serve with well-seasoned cream gravy.</p>
+
+
+<h5>HASHED-BROWN POTATOES</h5>
+
+<p>Peel cold boiled potatoes and then cut in one-quarter-inch
+dice. Dust well with flour and then place four tablespoons of
+shortening in a frying pan and when smoking hot add the potatoes.
+Toss gently until nicely browned and add the seasoning.</p>
+
+
+
+
+<h4>CORN</h4>
+
+
+<p>Nowhere do they cook corn as tender as it is usually prepared
+in the corn belt. Select full, well-shaped ears of corn and remove
+the husk, leaving just the last layer. Now fold back this layer
+of husk and remove all the silk from the corn, using a stiff vegetable
+brush for this purpose. Refold the husk about the corn and cook it.</p>
+
+<p>How to cook the corn: Have a large kettle containing plenty
+of boiling water. Add one teaspoon of sugar, add corn and
+boil twelve minutes for small ears and fifteen to eighteen minutes
+for large ears; cover pot closely.</p>
+<span class="pagenum"><a name="page424" id="page424"></a>[pg 424]</span>
+
+
+<h5>TO DRY CORN&mdash;LANCASTER COUNTY RECIPE</h5>
+
+<p>Select firm, full ears of corn and husk. Remove the silk
+with a cloth and then plunge the ears of corn into boiling water
+and cook for five minutes. Remove and dip in cold water and
+then cut from the cob with a sharp knife. Spread on shallow
+trays and dry in a commercial or homemade drier.</p>
+
+<p>This corn may be dried in the oven at a temperature of about
+110 degrees Fahrenheit. Leave the oven door open so that the
+moisture may quickly evaporate.</p>
+
+<p>The Lancaster county farmers dry this corn in the sun and
+cover the trays with mosquito netting; they are brought in at
+night to protect them from the dampness and dew, which would
+start a mould on the corn while it is drying.</p>
+
+
+<h5>CORN FRITTERS FOR TWO PEOPLE</h5>
+
+<p>Score and scrape the corn from two medium-sized ears, and
+then place in a bowl and add</p>
+
+<div class="poem">  <div class="stanza">
+<p>One well-beaten egg,</p>
+<p>Two tablespoons of finely minced parsley,</p>
+<p>Three-quarters cup of flour,</p>
+<p>One teaspoon of baking powder,</p>
+<p>One half teaspoon of salt,</p>
+<p>One-quarter teaspoon of pepper.</p>
+  </div>  </div>
+
+<p>Beat to thoroughly mix and then either fry in hot fat or bake on a griddle.</p>
+
+
+<h5>SALTED CORN</h5>
+
+<p>Remove the husk from the corn, leaving just a single layer
+against the corn: fold back this single layer of husk and remove
+all the silk, wiping with a dry cloth. Place two inches of salt
+in the bottom of a deep crock and stand the ears so that each
+one will be entirely alone and encased in salt. Stand the tip
+end down, pack closely with salt and place two-inch layer on top
+Cover and place in a cool place. It is most important that the ears do not touch.</p>
+<span class="pagenum"><a name="page425" id="page425"></a>[pg 425]</span>
+
+
+
+
+<h4>TOMATOES</h4>
+
+
+<h5>TOMATO EGG CUSTARD</h5>
+
+<p>Prepare four tomatoes by cutting slice from top and scooping
+out the centre with spoon; break into a small bowl two eggs, adding</p>
+
+<div class="poem">  <div class="stanza">
+<p>Two tablespoons of milk,</p>
+<p>One teaspoon of grated onion,</p>
+<p>One teaspoon of finely minced parsley,</p>
+<p>One teaspoon of salt,</p>
+<p>One-half teaspoon of paprika.</p>
+  </div>  </div>
+
+
+<p>Beat to mix and then pour into the prepared tomatoes.
+Sprinkle each tomato with fine bread crumbs and bake in a
+moderate oven for thirty minutes.</p>
+
+
+<h5>TOMATOES AND EGGS, PARDUE</h5>
+
+<p>Place in a saucepan</p>
+
+<div class="poem">  <div class="stanza">
+<p>One and one-half cups of stewing tomatoes,</p>
+<p>One grated onion,</p>
+<p>One tablespoon of finely minced parsley,</p>
+<p>One teaspoon of salt,</p>
+<p>One-half teaspoon of paprika,</p>
+<p>Three level tablespoons of cornstarch.</p>
+  </div>  </div>
+
+<p>Dissolve the starch, salt and paprika in the cold tomatoes
+and bring to a boil. Cook for ten minutes and then fill into
+custard cups. Now break into each cup one egg and sprinkle
+with fine crumbs. Place a tiny bit of butter in the centre of
+the cup. Bake in a moderate oven for eighteen minutes.</p>
+
+
+<h5>TOMATO OMELET</h5>
+
+<p>Dip two tomatoes in boiling water to loosen the skin. Peel
+and then cut in slices. Place two tablespoons of shortening in
+a pan and fry the sliced tomatoes, turning frequently. Prepare
+an omelet and cook, using another pan. When the omelet is
+dry and ready to fold over pour the prepared tomatoes over it.
+Season, fold and then roll and serve.</p>
+<span class="pagenum"><a name="page426" id="page426"></a>[pg 426]</span>
+
+
+<h5>BAKED TOMATOES</h5>
+
+<p>Cut a slice from the top of the tomato and with a spoon
+remove the centres. Chop the centres fine and then place in a bowl and add</p>
+
+<div class="poem">  <div class="stanza">
+<p>One onion, grated,</p>
+<p>Two tablespoons of finely chopped parsley,</p>
+<p>One well-beaten egg,</p>
+<p>One teaspoon of salt,</p>
+<p>One teaspoon of paprika,</p>
+<p>Three-quarters cup of fine bread crumbs,</p>
+<p>Three tablespoons of melted shortening.</p>
+  </div>  </div>
+
+<p>Grease the tomatoes to prevent bursting and then fill, forming
+into a point at the top. Place in a greased baking pan and
+add one-half cup of hot water. Bake for forty minutes.</p>
+
+
+<h5>TOMATO FRITTERS</h5>
+
+<p>Cook a sufficient amount of tomatoes to measure two cups, adding</p>
+
+<div class="poem">  <div class="stanza">
+<p>One onion, grated,</p>
+<p>Two teaspoons of salt,</p>
+<p>One teaspoon of pepper,</p>
+<p>Pinch of cloves,</p>
+<p>One-half cup of cornstarch, dissolved in,</p>
+<p>One-half cup of cold water.</p>
+  </div>  </div>
+
+<p>Cook until thick and then pour into a shallow pan and set
+in a cool place to mould for four hours. Cut into oblongs and
+then dip in beaten egg and roll in fine crumbs. Fry until golden brown in hot fat.</p>
+
+
+<h5>TOMATOES AU GRATIN</h5>
+
+<p>Slice six medium-sized tomatoes in thin slices. Place a
+one-half inch layer of bread crumbs in a small baking dish, then
+a layer of tomatoes, then the bread crumbs and again the
+tomatoes. Repeat this until the dish is full. Pour over it one
+cup of thick cream sauce and sprinkle with fine crumbs. Bake
+in a moderate oven for twenty-five minutes.</p>
+<span class="pagenum"><a name="page427" id="page427"></a>[pg 427]</span>
+
+
+<h5>ROAST TOMATOES</h5>
+
+<p>When preparing the roast for dinner wipe four tomatoes and
+then place them in the pan and roast with the meat, basting frequently.</p>
+
+
+<h5>TOMATOES AND STRING BEANS</h5>
+
+<p>There are many vegetables that may be combined with tomatoes
+for the sake of variety. Place two cups of cooked
+string beans in a saucepan and add</p>
+
+<div class="poem">  <div class="stanza">
+<p>One and one-half cups of stewed tomatoes,</p>
+<p>One onion, grated,</p>
+<p>One teaspoon of sugar,</p>
+<p>One and one-half teaspoons of salt,</p>
+<p>One tablespoon of cornstarch.</p>
+  </div>  </div>
+
+<p>Dissolve the seasoning and starch in the cold tomatoes before
+adding to the beans. Lima beans, cauliflower and corn may be
+used to replace the string beans.</p>
+
+
+<h5>BAKED EGG-PLANT AND TOMATOES</h5>
+
+<p>Pare the egg-plant and then cut into slices. Sprinkle lightly
+with salt and then cover and set aside for two hours. Wash and
+then drain well and cut into dice. Place in a baking dish and add</p>
+
+<div class="poem">  <div class="stanza">
+<p>Two green peppers, chopped fine,</p>
+<p>One onion, chopped fine,</p>
+<p>Two teaspoons of salt,</p>
+<p>One teaspoon of paprika,</p>
+<p>Two cups of prepared tomatoes.</p>
+  </div>  </div>
+
+<p>Sprinkle the top with fine crumbs and grated cheese. Bake
+in a moderate oven for twenty-five minutes. To prepare the
+tomatoes rub two cups of cold stewed tomatoes through a fine
+sieve and add six tablespoons of cornstarch. Dissolve and then
+bring to a boil and cook slowly for five minutes.</p>
+<span class="pagenum"><a name="page428" id="page428"></a>[pg 428]</span>
+
+
+<h5>GREEN TOMATOES MINCE FOR PIES</h5>
+
+<p>Cut one-quarter peck green tomatoes in small pieces and
+then sprinkle with three tablespoons of salt. Place in a square
+of cheese-cloth and then tie up and hang where it can drain all
+night. In the morning place a one and one-half pound can of
+corn syrup in a saucepan and add</p>
+
+<div class="poem">  <div class="stanza">
+<p>One-half pound of brown sugar,</p>
+<p>One tablespoon of cinnamon,</p>
+<p>One teaspoon of nutmeg,</p>
+<p>One-half teaspoon of allspice,</p>
+<p>One-half teaspoon of ginger,</p>
+<p>Two packages of raisins,</p>
+<p>One-half cup of salad oil.</p>
+  </div>  </div>
+
+<p>Bring the mixture to a boil and then cook slowly for one-half
+hour. Fill into jars and then process in a hot-water bath
+for twenty minutes. Seal and test for leaks. Store in a cool,
+dry place. This makes a delicious pie filling.</p>
+
+
+<h5>TOMATO DUMPLINGS</h5>
+
+<p>Place in a mixing bowl</p>
+
+<div class="poem">  <div class="stanza">
+<p>Two cups of flour,</p>
+<p>One teaspoon of salt,</p>
+<p>One-quarter teaspoon of pepper,</p>
+<p>Four teaspoons of baking powder.</p>
+  </div>  </div>
+
+<p>Sift to mix and then rub in four tablespoons of shortening
+and use two-thirds of a cup of water to make a dough. Divide
+into five parts and then roll each piece into squares. Place in
+the centre of each one a peeled tomato, cut in slices, and season
+with a little grated onion, parsley, salt and pepper. Fold the
+dough over. Place in a baking sheet and brush the tops with
+beaten eggs. Bake in a hot oven for thirty minutes. Serve with cheese sauce.</p>
+<span class="pagenum"><a name="page429" id="page429"></a>[pg 429]</span>
+
+
+<h5>STUFFED TOMATOES WITH CHICKEN SALAD</h5>
+
+<p>Prepare the chicken sandwich filling. Select firm, medium-sized
+tomatoes and then cut a slice from the top, and with a
+spoon scoop out the centres of the tomatoes. Fill with the salad
+sandwich mixtures and then roll in wax paper.</p>
+
+
+<h5>TOMATO TOAST</h5>
+
+<p>Cook a sufficient amount of tomatoes to measure one and one-half cups. Now add</p>
+
+<div class="poem">  <div class="stanza">
+<p>One medium-sized onion, cut in thin slices,</p>
+<p>One green pepper, chopped very fine.</p>
+  </div>  </div>
+
+<p>Cook slowly until the onion is soft and then rub through a
+fine sieve and add two tablespoons of cornstarch dissolved in
+three tablespoons of water. Bring to a boil and then season.
+Now pour over thick slices of bread toasted brown and sprinkle with grated cheese.</p>
+
+
+<h5>BAKED TOMATOES (COLD)</h5>
+
+<p>Select firm tomatoes. Cut a slice from the top and then
+with a spoon carefully scoop out the centres. Rub the outside
+of the tomatoes with plenty of shortening. Place in a baking
+dish and pour into the dish holding the tomatoes one-half cup
+of water. This will prevent the skin from bursting. Now place in a bowl</p>
+
+<div class="poem">  <div class="stanza">
+<p>Four eggs,</p>
+<p>Three-quarters cup of milk,</p>
+<p>Two tablespoons of finely minced parsley,</p>
+<p>One tablespoon of grated onion,</p>
+<p>One teaspoon of salt,</p>
+<p>One-half teaspoon of paprika.</p>
+  </div>  </div>
+
+<p>Beat to mix and then pour into the tomatoes. Bake in a
+moderate oven until the custard is firm in the centre. Cool and
+then set on ice to chill. Serve with Russian dressing.</p>
+<span class="pagenum"><a name="page430" id="page430"></a>[pg 430]</span>
+
+
+<h5>APPLE BUTTER WITHOUT CIDER</h5>
+
+<p>Pare one-half basket of apples. Place the parings in a
+preserving kettle and cover with cold water. Cook until soft
+and then strain the liquid. Measure and place six quarts of this
+juice in a preserving kettle and add the apples, sliced very thin. Cook and then add</p>
+
+<div class="poem">  <div class="stanza">
+<p>One and one-half level tablespoons of cinnamon,</p>
+<p>One teaspoon of nutmeg,</p>
+<p>One teaspoon of allspice,</p>
+<p>One-half teaspoon of cloves,</p>
+<p>One-quarter teaspoon of ginger,</p>
+<p>One-half cup of cider vinegar,</p>
+<p>One and one-half pounds of brown sugar, or two and one-half pounds of syrup.</p>
+  </div>  </div>
+
+<p>Stir to blend thoroughly. Cook slowly until very thick.
+Place an asbestos mat under the preserving kettle.</p>
+
+<p>To conserve the apple butter for future use: Fill into sterilized
+jars and adjust the rubber and lid. Seal securely and
+place in hot water bath for twenty minutes, to sterilize. Remove
+and cool and dip the top of jars in melted parawax. This
+apple butter will keep until used.</p>
+
+
+<h5>LANCASTER APPLE BUTTER</h5>
+
+<p>Place in the preserving kettle</p>
+
+<div class="poem">  <div class="stanza">
+<p>One and one-half gallons of cider.</p>
+  </div>  </div>
+
+<p>Pare and core and cut in thin slices one-half basket of
+apples. Boil the cider one-half hour, add apples and cook until
+mixture is very thick and a dark brown in color, adding</p>
+
+<div class="poem">  <div class="stanza">
+<p>Two level tablespoons of cinnamon,</p>
+<p>One teaspoon of cloves,</p>
+<p>One-half teaspoon of allspice,</p>
+<p>One pound of brown sugar or one and one-half pounds of syrup.</p>
+  </div>  </div>
+
+<p>This must be stirred frequently with a large wooden spoon
+to prevent scorching. Place an asbestos mat under the kettle
+<span class="pagenum"><a name="page431" id="page431"></a>[pg 431]</span>
+and cook slowly. Hard, rapid boiling spoils the flavor of this butter.</p>
+
+<p>The farmer's wife usually makes her apple butter in a large
+kettle hung on a tripod in the yard and after the mixture is at
+the boiling point, she adds just a stick of wood at a time to the
+fire and constantly stirs the mixture.</p>
+
+
+<h5>PICKLED RED CABBAGE</h5>
+
+<p>Select a firm head of cabbage, cut in half and shred fine a
+sufficient amount of it to measure about two cups. Place the
+cabbage in a bowl and add</p>
+
+<div class="poem">  <div class="stanza">
+<p>Two onions, chopped fine,</p>
+<p>One green pepper, chopped fine,</p>
+  </div>  </div>
+
+<p>Now place in a saucepan</p>
+
+<div class="poem">  <div class="stanza">
+<p>One tablespoon of bacon fat,</p>
+<p>One-half cup of vinegar,</p>
+<p>One teaspoon of salt,</p>
+<p>One teaspoon of white pepper,</p>
+<p>One-quarter teaspoon of mustard.</p>
+  </div>  </div>
+
+<p>Heat to the boiling point, then pour over the cabbage, chill and then serve.</p>
+
+
+<h5>BRAISED RED CABBAGE</h5>
+
+<p>Chop fine the balance of the head of red cabbage; place in
+a saucepan and cover with boiling water. Cook for five minutes
+and then turn into a colander and let the cold water run on it.
+Let drain well and then place four tablespoons of bacon fat in
+a frying pan and add three onions, minced fine and the prepared
+cabbage. Cover closely and let smother for twenty minutes
+over a slow fire. Turn frequently and just before serving season with</p>
+
+<div class="poem">  <div class="stanza">
+<p>One-half teaspoon of salt,</p>
+<p>One-quarter teaspoon of white pepper,</p>
+<p>One tablespoon of vinegar.</p>
+  </div>  </div>
+<span class="pagenum"><a name="page432" id="page432"></a>[pg 432]</span>
+
+
+<h5>CRANBERRY ROLL</h5>
+
+<p>Place in a mixing bowl</p>
+
+<div class="poem">  <div class="stanza">
+<p>One and one-half cups of flour,</p>
+<p>One-half teaspoon of salt,</p>
+<p>Two teaspoons of baking powder.</p>
+  </div>  </div>
+
+<p>Sift to mix and then rub in four tablespoons of shortening
+and mix to a dough with the following mixture: Place in a cup</p>
+
+<div class="poem">  <div class="stanza">
+<p>Three tablespoons of syrup,</p>
+<p>Three tablespoons of water.</p>
+  </div>  </div>
+
+<p>Blend well and then roll the dough out one-half inch thick
+on a floured pastry board and cover with the cooked cranberries.
+Sprinkle with brown sugar. Roll as for jelly roll, tucking
+the ends in well. Place in well-greased baking pan and brush
+the top with milk. Bake forty-five minutes in a moderate oven.
+Serve with vanilla sauce.</p>
+
+
+<h5>TO BARBECUE FISH</h5>
+
+<p>Use the large size fish: black striped bass, cod, white or
+rock fish. In the early spring, shad may be used. Scale and
+cleanse the fish and split down the back. Remove the fins and
+head and place in well-greased gridiron and cook until brown.
+Lift to a hot dish and cover with boiling mixture, made as follows:
+Place in a small saucepan</p>
+
+<div class="poem">  <div class="stanza">
+<p>Juice of one lemon,</p>
+<p>Two tablespoons of melted butter,</p>
+<p>One tablespoon of catsup,</p>
+<p>One tablespoon of minced parsley,</p>
+<p>One tablespoon of Worcestershire sauce,</p>
+<p>One-half cup of water,</p>
+<p>One tablespoon of cornstarch,</p>
+<p>One quarter teaspoon of mustard,</p>
+<p>One teaspoon of paprika,</p>
+<p>One teaspoon of salt.</p>
+  </div>  </div>
+
+<p>Stir to blend well and then bring to a boil. Cook slowly for
+three minutes and then spread over the fish and serve.</p>
+<span class="pagenum"><a name="page433" id="page433"></a>[pg 433]</span>
+
+
+<h5>NECK CHOPS IN CASSEROLE</h5>
+
+<p>Have the butcher cut one and one-half pounds of neck chops
+into four pieces and then wipe with a damp cloth. Roll in flour
+and brown quickly in hot fat. Lift to a casserole dish and add</p>
+
+<div class="poem">  <div class="stanza">
+<p>One cup of finely chopped onions,</p>
+<p>Four tablespoons of finely chopped parsley,</p>
+<p>One and one-half cups of brown gravy.</p>
+  </div>  </div>
+
+<p>Cover the dish close and place in a slow oven for one and
+one-half hours. Make a brown gravy by adding four tablespoons
+of flour to the fat left in the frying pan after browning the meat.</p>
+
+
+<h5>ANGEL CAKE</h5>
+
+<p>Sift</p>
+
+<div class="poem">  <div class="stanza">
+<p>One cup of flour,</p>
+<p>Three-quarters cup of sugar,</p>
+<p>One level teaspoon of cream tartar.</p>
+  </div>  </div>
+
+<p>Sift five times and then beat the whites of five eggs stiff
+and cut, and fold in the sugar and flour mixture. Turn into a
+greased tube pan and bake for forty minutes in a moderate oven.</p>
+
+
+<h5>MAKING SCRAPPLE AND HOGSHEAD CHEESE</h5>
+
+<p>When the family is small, thrifty women usually make the
+scrapple and hogshead cheese at the same time. Have the
+butcher select for you a nice hogshead; split and then remove
+the eyes, brains and tongue. Now scald and cleanse well, rinsing
+in plenty of cold water. Place in a preserving kettle and add
+just sufficient cold water to cover the head. Now add</p>
+
+<div class="poem">  <div class="stanza">
+<p>Two onions,</p>
+<p>Two cloves,</p>
+<p>One bunch of pot or soup herbs,</p>
+<p>One level teaspoon of poultry seasoning.</p>
+  </div>  </div>
+
+<p>Cook slowly until the meat will leave the bones, then place
+a colander in a large bowl or pan and turn in the head. Measure
+<span class="pagenum"><a name="page434" id="page434"></a>[pg 434]</span>
+the liquid and return to the pot. Now remove the bones from
+the head and chop sufficient meat very fine to measure three
+cups and set aside for making the scrapple.</p>
+
+<p>Cut the balance of the meat into pieces about one inch square
+and place two cups of the stock in a small saucepan. Add</p>
+
+<div class="poem">  <div class="stanza">
+<p>Juice of one lemon or</p>
+<p>Six tablespoons of cider vinegar,</p>
+<p>One and one-half teaspoons of salt,</p>
+<p>One teaspoon of white pepper.</p>
+  </div>  </div>
+
+<p>Bring to a boil and cook for ten minutes. Add the head
+meat that has been cut into the inch pieces.</p>
+
+<p>Rinse loaf-shaped pans with cold water, pour in the cheese
+and set aside in a cool place to mould. Use the same as cold
+cuts of meat with mustard or horseradish sauce.</p>
+
+
+<h5>THE SCRAPPLE</h5>
+
+<p>Add the three cups of finely chopped head to the stock in
+preserving kettle and bring to a boil. Now add, for each quart of liquid,</p>
+
+<div class="poem">  <div class="stanza">
+<p>Two-thirds cup of cornmeal,</p>
+<p>One-half cup of buckwheat,</p>
+<p>One teaspoon of salt,</p>
+<p>One-half teaspoon of white pepper.</p>
+  </div>  </div>
+
+<p>Mix and add very slowly, stirring constantly. When it is
+sufficiently thick to hold the spoon upright, rinse the baking
+pan with cold water and then pour in the scrapple. Set aside
+for twenty-four hours to mould. This can be used for breakfast
+by cutting into slices and frying a crisp brown or made into croquettes,
+rolled in flour and nicely brown in hot fat. Serve with tomato sauce.</p>
+<span class="pagenum"><a name="page435" id="page435"></a>[pg 435]</span>
+
+
+<h5>SNOW PUDDING</h5>
+
+<div class="poem">  <div class="stanza">
+<p>One cup of milk,</p>
+<p>Four level tablespoons of cornstarch.</p>
+  </div>  </div>
+
+<p>Stir to dissolve the starch, then bring to a boil and cook
+slowly in hot water bath for half an hour, adding</p>
+
+<div class="poem">  <div class="stanza">
+<p>Two tablespoons of sugar,</p>
+<p>White of one egg, beaten stiff,</p>
+<p>Six drops of vanilla.</p>
+  </div>  </div>
+
+<p>Beat hard to blend, then rinse four custard cups with cold
+water and pour in the pudding. Set aside to mould and serve
+with custard sauce, which is made as follows: Place in a saucepan</p>
+
+<div class="poem">  <div class="stanza">
+<p>One cup of milk,</p>
+<p>Two tablespoons of cornstarch.</p>
+  </div>  </div>
+
+<p>Stir to dissolve, then bring to a boil and cook slowly for fifteen minutes. Now add</p>
+
+<div class="poem">  <div class="stanza">
+<p>Two tablespoons of sugar,</p>
+<p>One-half teaspoon of vanilla,</p>
+<p>Yolk of one egg.</p>
+  </div>  </div>
+
+<p>Beat hard to mix, then pour over the unmoulded snow pudding.</p>
+
+
+<h5>FRIED MUSH</h5>
+
+<p>Place in a saucepan</p>
+
+<div class="poem">  <div class="stanza">
+<p>Two cups of boiling water,</p>
+<p>One teaspoon of salt,</p>
+<p>Two-thirds cup of cornmeal.</p>
+  </div>  </div>
+
+<p>Stir to prevent lumping and then cook slowly for one-half
+hour. Now rinse a bread pan with cold water and turn in the
+mush. Let mould for twenty-four hours, then cut in one-half
+inch slices. Dip in flour and fry brown in hot fat.</p>
+<span class="pagenum"><a name="page436" id="page436"></a>[pg 436]</span>
+
+
+<h5>YE KENTUCKY CORN DODGERS</h5>
+
+<p>Place in a saucepan</p>
+
+<div class="poem">  <div class="stanza">
+<p>One and one-half cups of boiling water,</p>
+<p>One teaspoon of salt,</p>
+<p>Two-thirds cup of cornmeal.</p>
+  </div>  </div>
+
+<p>Stir to mix thoroughly, then cook for twenty minutes and
+cool. Form into sticks the size of a bread stick, roll in flour and brown in hot fat.</p>
+
+
+<h5>YE OLD VIRGINIA BATTER BREAD</h5>
+
+<p>Place in a mixing bowl</p>
+
+<div class="poem">  <div class="stanza">
+<p>One cup of cornmeal,</p>
+<p>One-half teaspoon of nutmeg,</p>
+<p>One teaspoon of salt,</p>
+<p>Four tablespoons of syrup,</p>
+<p>Three tablespoons of shortening.</p>
+  </div>  </div>
+
+<p>Pour over one and one-half cups of boiling water. Beat
+to blend thoroughly, then let cool and add</p>
+
+<div class="poem">  <div class="stanza">
+<p>Three-quarters cup of flour,</p>
+<p>Two well-beaten eggs,</p>
+<p>Four level teaspoons of baking powder,</p>
+<p>One and one-quarter cups of milk.</p>
+  </div>  </div>
+
+<p>Beat to mix thoroughly, then pour in a well-greased baking
+dish and bake in a hot oven for thirty minutes. Serve from the dish.</p>
+
+
+<h5>POLISH CORN DISH</h5>
+
+<p>Place in a saucepan</p>
+
+<div class="poem">  <div class="stanza">
+<p>Two cups of boiling water,</p>
+<p>One-half cup of finely chopped onion,</p>
+<p>Two-thirds cup of cornmeal.</p>
+  </div>  </div>
+
+<p>Stir to prevent lumping and cook slowly for twenty minutes. Now add</p>
+
+<div class="poem">  <div class="stanza">
+<p>One-half cup of finely shredded dried beef,</p>
+<p>One teaspoon of paprika.</p>
+  </div>  </div>
+
+<p>Beat hard to mix thoroughly and then serve with tomato sauce.</p>
+<span class="pagenum"><a name="page437" id="page437"></a>[pg 437]</span>
+
+
+<h5>YANKEE MUSH</h5>
+
+<p>Place in a saucepan</p>
+
+<div class="poem">  <div class="stanza">
+<p>Two and one-half cups of boiling water,</p>
+<p>One-half teaspoon of salt,</p>
+<p>Two-thirds cup of cornmeal.</p>
+  </div>  </div>
+
+<p>Sift the cornmeal in boiling water very slowly and then stir
+well to prevent lumping. Draw the saucepan to the side of the
+range and allow to cook very slowly for one-half hour. Serve in
+the place of the morning cereal with honey and milk.</p>
+
+<p>For variety add</p>
+
+<div class="poem">  <div class="stanza">
+<p>One-half cup of chopped seeded raisins, or</p>
+<p>One-half cup of finely chopped peanuts,</p>
+<p>One-half cup of finely chopped figs,</p>
+<p>One-half cup of finely chopped dates,</p>
+<p>One-half cup of finely chopped seeded prunes,</p>
+<p>One-half cup of finely chopped dried apricots,</p>
+<p>One-half cup of finely chopped cocoanut.</p>
+  </div>  </div>
+
+<p>Europe also gives us some novel methods of using cornmeal.</p>
+
+
+<h5>CAROLINA CORN PONE</h5>
+
+<p>Place in a saucepan</p>
+
+<div class="poem">  <div class="stanza">
+<p>Two cups of boiling water,</p>
+<p>Three-quarters cup of cornmeal,</p>
+<p>One teaspoon of salt.</p>
+  </div>  </div>
+
+<p>Stir to blend and free from lumps, then cook for ten minutes.
+Turn into a mixing bowl and add</p>
+
+<div class="poem">  <div class="stanza">
+<p>Six tablespoons of syrup,</p>
+<p>Three tablespoons of shortening,</p>
+<p>One and one-half cups of sour milk,</p>
+<p>One and one-quarter teaspoons of baking soda, dissolved in the sour milk,</p>
+<p>Six tablespoons of flour.</p>
+  </div>  </div>
+
+<p>Beat to mix, then pour in a hot well-greased baking pan
+just enough to cover the pan one-quarter inch deep. Bake in hot
+oven for eighteen minutes. Cut into squares and serve.</p>
+<span class="pagenum"><a name="page438" id="page438"></a>[pg 438]</span>
+
+
+<h5>CORNMEAL SAUSAGES</h5>
+
+<p>Place in a saucepan</p>
+
+<div class="poem">  <div class="stanza">
+<p>One and one-half cups of boiling water,</p>
+<p>One cup of finely chopped onion,</p>
+<p>One cup of finely chopped left-over meat,</p>
+<p>One teaspoon of salt,</p>
+<p>One teaspoon of white pepper,</p>
+<p>One-half teaspoon of poultry seasoning,</p>
+<p>Two-thirds cup of cornmeal.</p>
+  </div>  </div>
+
+<p>Stir well to prevent lumping and cook slowly for one-half
+hour. Turn into a bowl and let cool. Form into sausages, then
+roll in flour and brown in hot fat. Serve with brown gravy, cream or tomato sauce.</p>
+
+
+<h5>CHILI SAUCE</h5>
+
+<p>Place in a preserving kettle</p>
+
+<div class="poem">  <div class="stanza">
+<p>Two quarts of stewed tomatoes,</p>
+<p>Two cups of finely sliced onions,</p>
+<p>One cup of finely chopped green peppers,</p>
+<p>One-half cup of finely chopped sweet red peppers,</p>
+<p>One and one-half cups of vinegar,</p>
+<p>One cup of brown sugar,</p>
+<p>One and one-half tablespoons of cinnamon,</p>
+<p>Two teaspoons of cloves,</p>
+<p>One teaspoon of allspice,</p>
+<p>Two teaspoons of celery seed,</p>
+<p>Two teaspoons of mustard seed,</p>
+<p>One teaspoon of ginger,</p>
+<p>One teaspoon of mustard,</p>
+<p>Four tablespoons of salt.</p>
+  </div>  </div>
+
+<p>Stir to thoroughly mix and then cook until very thick.
+Cool and then rub through a fine sieve. Pour into sterilized jars
+and adjust the rubber and lid and seal. Process for twenty
+minutes in a hot water bath. Remove, cool and then store in a cool, dry place.</p>
+<span class="pagenum"><a name="page439" id="page439"></a>[pg 439]</span>
+
+
+<h5>ITALIAN POLENTA</h5>
+
+<p>Place in a saucepan</p>
+
+<div class="poem">  <div class="stanza">
+<p>Two and one-half cups of boiling water.</p>
+  </div>  </div>
+
+<p>And then add</p>
+
+<div class="poem">  <div class="stanza">
+<p>One teaspoon of salt,</p>
+<p>One teaspoon of paprika,</p>
+<p>One tablespoon of grated onion,</p>
+<p>Three-quarters cup of cornmeal.</p>
+  </div>  </div>
+
+<p>Stir to prevent lumping and cook for three-quarters of an
+hour very slowly. Now add one-half cup of grated cheese and
+stir well to blend thoroughly. Serve in saucers like a cereal.
+Cover with tomato sauce and finely grated cheese.</p>
+
+
+<h5>TOMATO MARMALADE</h5>
+
+<p>Grate the yellow rind from two medium-sized oranges, taking
+care to grate very lightly. Place in a small pan and add one-half
+cup of water. Let stand one day and then cook slowly
+until soft. Add this rind to the juice of</p>
+
+<div class="poem">  <div class="stanza">
+<p>Two oranges,</p>
+<p>One lemon.</p>
+  </div>  </div>
+
+<p>Then place in a preserving kettle and add two quarts of
+stewed tomatoes, rubbed through a fine sieve.</p>
+
+<div class="poem">  <div class="stanza">
+<p>One package of seeded raisins,</p>
+<p>Two pieces of candied ginger cut into bits,</p>
+<p>Four cups of sugar,</p>
+  </div>  </div>
+
+<p>and the following spices tied in a piece of cheese-cloth:</p>
+
+<div class="poem">  <div class="stanza">
+<p>Two teaspoons of cinnamon,</p>
+<p>One teaspoon of ginger,</p>
+<p>One teaspoon of cloves,</p>
+<p>One teaspoon of nutmeg,</p>
+<p>One-half teaspoon of allspice.</p>
+  </div>  </div>
+
+<p>Cook until the mixture is very thick like jam and then remove
+the spice bag. Pour into sterilized glasses and cool and cover
+with paraffine. Store in a cool place.</p>
+<span class="pagenum"><a name="page440" id="page440"></a>[pg 440]</span>
+
+
+<h5>SWEET RED PEPPER MARMALADE</h5>
+
+<p>Remove the seeds from thirty sweet red peppers and then
+wash well and put through the food chopper. Place in a saucepan
+and add two cups of stewed tomatoes. Cook until the peppers
+are soft and then cool and rub through a fine sieve. Measure
+and return to the kettle and add for every eight cups of pepper and tomatoes:</p>
+
+<div class="poem">  <div class="stanza">
+<p>Juice of two oranges,</p>
+<p>Juice of one lemon,</p>
+<p>One-half package of seeded raisins,</p>
+<p>One-half cup of maraschino cherries, cut into bits,</p>
+<p>One piece of candied citron, put through food chopper,</p>
+<p>Two-thirds cup of sugar for each cup of prepared pepper pulp.</p>
+  </div>  </div>
+
+<p>Cook slowly until the mixture is very thick and then pour
+into sterilized glasses. Cool and cover with paraffine and store in a cool place.</p>
+
+
+<h5>SAUERKRAUT</h5>
+
+<p>Remove the coarse, bruised outside leaves of the cabbage
+and then shred the head fine, using a slaw cutter. Now line the
+bottom of a small barrel or wooden bucket with the outside
+leaves and then place in a layer of the shredded cabbage and
+cover with salt. Repeat until the utensil is nearly full, pounding
+down well with wooden mallet when packing. Sprinkle the
+salt over the top and cover with large cabbage leaves and then
+with a cheese-cloth wrung out of salt water. Tuck in the ends
+carefully and then place board on the kraut and weight it down with a heavy stone.</p>
+
+<p>Now, it is necessary that the cabbage be covered with brine;
+remove the scum as it rises to the top. The kraut will be ready
+for use in six weeks and it must be kept in a very cool place or it must be canned.</p>
+<span class="pagenum"><a name="page441" id="page441"></a>[pg 441]</span>
+
+
+<h5>TO CAN SAUERKRAUT</h5>
+
+<p>Fill into sterilized all-glass jars and then fill the jar to overflowing
+with boiling water. Adjust the rubber and lid and
+partially tighten. Process in hot water bath for one hour, then
+remove and seal securely. Store in a dry, cool place.</p>
+
+
+<h5>BRINING CAULIFLOWER</h5>
+
+<p>Prepare the cauliflower as directed above, using a large
+keg or crock. Pack the cauliflower head down until the keg
+or crock is three-quarters full and then fill to overflowing with
+brine made as follows:</p>
+
+<p>Place in a boiler</p>
+
+<div class="poem">  <div class="stanza">
+<p>Eight quarts of water,</p>
+<p>Eight cups of salt.</p>
+  </div>  </div>
+
+<p>Bring to a boil and skim, then cool. Cover the cauliflower
+with a piece of clean cheese-cloth and then place on it a board
+which is weighted down on top, to keep the cauliflower covered
+in the brine. This weight need not be as heavy as that used for the kraut.</p>
+
+<p>Cauliflower prepared in this manner late in October and
+November can be used for the table by freshening it in water
+and cooking in a manner similar to that in which the salted beans
+are cooked, or it may be canned in three months, when there
+will be a supply of fruit jars.</p>
+
+<p>To can the brined cauliflower, remove from the brine and
+wash in cold running water. Let stand for one hour and then
+fill into the sterilized jars; fill jars with boiling water; adjust
+the rubbers and lids and partially seal. Place in a hot-water
+bath and process for one hour. Remove, seal securely and then
+cool and store in a cool, dry place.</p>
+<span class="pagenum"><a name="page442" id="page442"></a>[pg 442]</span>
+
+
+<h5>SALTING CAULIFLOWER</h5>
+
+<p>Select the nice heads of cauliflower and remove the outer
+leaves, and then trim into shape. Now place a layer of salt one
+inch deep in the bottom of the keg or crock and then place the
+cauliflower head down and pack well with salt. Do not allow
+them to touch each other. Have the salt one inch above the
+cauliflower stalk. Finally cover with a clean cloth and set in a cool place.</p>
+
+
+<h5>SALTED BEANS</h5>
+
+<p>Remove the strings from the beans and then place a layer
+of salt in the crock. Add a layer of beans and then a layer of
+salt, and repeat until the crock is filled to within two inches of
+the top. Have the layer on top two inches deep and then add
+one quart of water to every one-half bushel basket of beans.
+Cover closely and then store in a cool place. Do not wash the beans.</p>
+
+
+<h5>YORKSHIRE PUDDING</h5>
+
+<p>About one-half hour before serving the dinner, pour six
+tablespoons of fat from the roast beef into a baking pan and
+grease the pan thoroughly. Set where the pan will heat and then place in a bowl</p>
+
+<div class="poem">  <div class="stanza">
+<p>One and one-quarter cups of milk,</p>
+<p>One egg,</p>
+<p>One teaspoon of salt,</p>
+<p>One-eighth teaspoon of white pepper,</p>
+<p>One teaspoon of grated onion,</p>
+<p>Two cups of sifted flour,</p>
+<p>Two teaspoons of baking powder.</p>
+  </div>  </div>
+
+<p>Beat with a Dover egg beater for five minutes and then turn
+this batter in the well-heated pan and bake in a moderate oven
+for twenty minutes. When nearly done, baste the pudding with
+one-half cup of the gravy that is to be served with the beef.</p>
+<span class="pagenum"><a name="page443" id="page443"></a>[pg 443]</span>
+
+
+<h5>STUFFED PEPPER MANGOES</h5>
+
+<p>Place the peppers in a large tub and cover with the following brine:</p>
+
+<div class="poem">  <div class="stanza">
+<p>Eight quarts of water,</p>
+<p>Three cups of salt.</p>
+  </div>  </div>
+
+<p>It is necessary to cover the peppers with a cloth and then
+place a board and a light weight on top to keep them in the
+brine for seventy-two hours. Now remove from the brine and
+place in fresh water for two hours and then remove from the
+water, and with a sharp knife cut a small circle from the top
+of the pepper. Set aside to replace as a cover. Now remove the
+seeds and the white pithy part. Soak in cold water for one hour
+and then drain and fill with the following mixture. Filling for twenty-five peppers:</p>
+
+<p>Chop fine sufficient cabbage to measure three pints. Place in a large bowl and add</p>
+
+<div class="poem">  <div class="stanza">
+<p>One pint of finely chopped onions,</p>
+<p>One cup of finely chopped green peppers,</p>
+<p>One cup of finely chopped red peppers,</p>
+<p>One cup of finely chopped celery,</p>
+<p>Two ounces of mustard seed,</p>
+<p>One ounce of celery seed,</p>
+<p>One-half cup of grated horseradish,</p>
+<p>One-half cup of salt,</p>
+<p>One-half cup of brown sugar,</p>
+<p>One quart of vinegar,</p>
+<p>One teaspoon of cayenne pepper,</p>
+<p>Two teaspoons of paprika,</p>
+<p>One teaspoon of mustard.</p>
+  </div>  </div>
+
+<p>Mix thoroughly and then fill into the peppers, taking care
+not to pack too closely. Sew the lid or circle which has been
+cut out of the top with a darning needle and heavy string. Place
+closely in a crock. Now place in the preserving kettle</p>
+<span class="pagenum"><a name="page444" id="page444"></a>[pg 444]</span>
+
+<div class="poem">  <div class="stanza">
+<p>Three quarts of vinegar,</p>
+<p>Two quarts of water,</p>
+<p>One cup of salt,</p>
+<p>Two ounces of celery seed,</p>
+<p>Three ounces of mustard seed,</p>
+<p>One-half cup of whole cloves,</p>
+<p>One-quarter cup of whole allspice,</p>
+<p>Two sticks of cinnamon,</p>
+<p>Six blades of mace.</p>
+  </div>  </div>
+
+<p>Bring to a boil and pour over the mangoes and let cool.
+Now add three-quarters cup of salad oil and set in a cool place.
+Watch to see that the pickle does not evaporate. The mangoes
+may be packed in all-glass quart fruit jars and sealed, then processed
+for twenty minutes in a hot water bath, after which they
+should be cooled and stored in a dry, cool place.</p>
+
+
+<h5>NECK OF BEEF, POLISH STYLE</h5>
+
+<p>Select one pound of meat from the neck and wipe with a
+damp cloth. Roll in flour and brown quickly in hot fat. Place
+in a saucepan and add one-half cup of flour to the fat left in
+the frying pan. Brown well and add one quart of water. Bring
+to the boiling point. Pour over the meat and cook very slowly
+for one and three-quarters hours. Season, add a pinch of caraway
+seed and serve with boiled noodles.</p>
+
+
+<h5>FRIED PIES</h5>
+
+<p>Place in a mixing bowl</p>
+
+<div class="poem">  <div class="stanza">
+<p>Two cups of flour,</p>
+<p>One teaspoon of salt,</p>
+<p>Two teaspoons of baking powder.</p>
+  </div>  </div>
+
+<p>Sift and then rub in five tablespoons of flour and work to
+a smooth dough with one-half cup of ice-cold water. Roll out
+one-quarter inch thick and spread with the mixture prepared
+for the pork pie. Brush the edges with water and press them
+firmly together. Let stand for fifteen minutes and then fry like crullers in hot fat.</p>
+<span class="pagenum"><a name="page445" id="page445"></a>[pg 445]</span>
+
+
+<h5>YE OLDE-TYME PORK PIE</h5>
+
+<p>The English housewife usually uses individual pans or custard
+cups for this pie. Line either custard cups or individual
+pie plates with pastry made as follows: Place in a mixing bowl</p>
+
+<div class="poem">  <div class="stanza">
+<p>Two cups of sifted flour,</p>
+<p>One-half teaspoon of salt,</p>
+<p>One level tablespoon of baking powder.</p>
+  </div>  </div>
+
+<p>Sift to mix and then rub into the flour three-quarters cup of
+finely chopped suet and mix to a dough with one-half cup of
+milk or water. Roll one-quarter inch thick on floured pastry
+board and then line the dishes and fill them with the following
+mixture. Place in a bowl</p>
+
+<div class="poem">  <div class="stanza">
+<p>One pound of sausage meat,</p>
+<p>Two cups of bread crumbs,</p>
+<p>One-half cup of grated onions,</p>
+<p>Four tablespoons of finely minced parsley,</p>
+<p>Eight tablespoons of cream sauce or thick brown gravy.</p>
+  </div>  </div>
+
+<p>Mix thoroughly and then divide into five individual pies.
+Cover with the top crust and cut gashes in the top crust. Brush
+with milk or water and bake in a slow oven for one hour.</p>
+
+
+<h5>MUSTARD SAUCE</h5>
+
+<div class="poem">  <div class="stanza">
+<p>One tablespoon of evaporated milk,</p>
+<p>One-half teaspoon of white pepper,</p>
+<p>One-half teaspoon of salt,</p>
+<p>One-half teaspoon of sugar,</p>
+<p>One teaspoon of mustard,</p>
+<p>Two tablespoons of salad oil.</p>
+  </div>  </div>
+
+<p>Blend well and then add</p>
+
+<div class="poem">  <div class="stanza">
+<p>Two tablespoons of grated onion,</p>
+<p>Two tablespoons of finely minced parsley,</p>
+  </div>  </div>
+
+<p>and serve.</p>
+<span class="pagenum"><a name="page446" id="page446"></a>[pg 446]</span>
+
+
+<h5>BRAISED ONIONS</h5>
+
+<p>Peel medium-sized onions and then parboil and drain. Now
+place one tablespoon of shortening in a saucepan and roll the
+onions in flour and brown lightly in fat. Cover closely and let
+cook very slowly for twenty minutes, shaking the saucepan occasionally
+and add four tablespoons of water.</p>
+
+
+<h5>ENGLISH PEPPERPOT</h5>
+
+<p>Wash and cleanse thoroughly two well-cracked calves' feet.
+Place in a soup kettle and add a good-sized veal bone and</p>
+
+<div class="poem">  <div class="stanza">
+<p>One bunch of potherbs,</p>
+<p>Two large onions, cut fine,</p>
+<p>One small carrot, cut in dice,</p>
+<p>One small turnip, diced.</p>
+  </div>  </div>
+
+<p>Add sufficient water to cover, usually about four quarts.
+Cook slowly for four hours and then strain off the stock and
+chop the meat fine from the feet, and also the meat which has
+been picked from the bones. Add to the stock together with</p>
+
+<div class="poem">  <div class="stanza">
+<p>One teaspoon of sweet marjoram,</p>
+<p>One teaspoon of salt,</p>
+<p>One-half teaspoon of pepper,</p>
+<p>One-half teaspoon of thyme.</p>
+  </div>  </div>
+
+<p>Add the dumplings made as follows: Place in a bowl</p>
+
+<div class="poem">  <div class="stanza">
+<p>One and one-half cups of flour,</p>
+<p>One teaspoon of salt,</p>
+<p>One teaspoon of pepper,</p>
+<p>One level tablespoon of baking powder,</p>
+<p>Two tablespoons of grated onion,</p>
+<p>One-half teaspoon of powdered thyme.</p>
+  </div>  </div>
+
+<p>Mix thoroughly and then rub in two tablespoons of shortening
+and mix to a dough with six tablespoons of milk. Form into
+balls and drop in boiling stock. Cook for twenty minutes, then
+thicken slightly with flour and serve.</p>
+<span class="pagenum"><a name="page447" id="page447"></a>[pg 447]</span>
+
+
+<h5>CREAMED CODFISH</h5>
+
+<p>Soak the boneless fish overnight and then parboil for twenty
+minutes. Or place one package of shredded codfish in a napkin
+and dip in hot water and then squeeze dry. Place</p>
+
+<div class="poem">  <div class="stanza">
+<p>One and one-half cups of milk,</p>
+  </div>  </div>
+
+<p>in a saucepan and add</p>
+
+<div class="poem">  <div class="stanza">
+<p>Six tablespoons of flour.</p>
+  </div>  </div>
+
+<p>Stir to dissolve and then bring to a boil and cook for five
+minutes. Add the prepared fish and</p>
+
+<div class="poem">  <div class="stanza">
+<p>Two tablespoons of finely chopped parsley,</p>
+<p>One teaspoon of paprika.</p>
+  </div>  </div>
+
+<p>Heat and then serve on toast.</p>
+
+
+<h5>CHILI CON CARNE</h5>
+
+<p>Cut one pound stewing meat into inch pieces and place in a
+saucepan two cups water. Cook slowly until tender, then add</p>
+
+<div class="poem">  <div class="stanza">
+<p>One cup of baked beans,</p>
+<p>Two onions, minced fine,</p>
+<p>One cup of tomato,</p>
+<p>One teaspoon of chili powder.</p>
+  </div>  </div>
+
+<p>Bring to a boil and cook slowly for twenty minutes and then place in a bowl</p>
+
+<div class="poem">  <div class="stanza">
+<p>Four tablespoons of flour,</p>
+<p>One teaspoon of salt,</p>
+<p>One-half teaspoon of paprika,</p>
+<p>One tablespoon of vinegar,</p>
+<p>Five tablespoons of water.</p>
+  </div>  </div>
+
+<p>Beat to dissolve and add to the chili con came. Cook for
+five minutes and then serve.</p>
+
+
+<h5>FRIED FISH, ENGLISH STYLE</h5>
+
+<p>Cleanse the fish thoroughly, then wash well and drain. Roll
+in flour, then season and fry in hot fat until golden brown.
+Serve with mustard sauce.</p>
+<span class="pagenum"><a name="page448" id="page448"></a>[pg 448]</span>
+
+
+<h5>CHOW-CHOW</h5>
+
+<p>Wash and cut into large pieces sufficient tomatoes to measure
+three pints. Place in a china bowl and add</p>
+
+<div class="poem">  <div class="stanza">
+<p>One pint of small onions,</p>
+  </div>  </div>
+
+<p>and cover with</p>
+
+<div class="poem">  <div class="stanza">
+<p>One cup of salt.</p>
+  </div>  </div>
+
+<p>Let stand one-half day. Then drain and place in a preserving kettle and add</p>
+
+<div class="poem">  <div class="stanza">
+<p>One pint of cauliflower, parboiled,</p>
+<p>One dozen green peppers, cut into pieces,</p>
+<p>One-half dozen red peppers, cut into pieces,</p>
+<p>One quart of string beans, cut in inch pieces and parboiled,</p>
+<p>One quart of strong cider vinegar,</p>
+<p>Three cups of water.</p>
+  </div>  </div>
+
+<p>Bring to a boil and cook one-half hour. Now place in a bowl</p>
+
+<div class="poem">  <div class="stanza">
+<p>One-half cup of flour,</p>
+<p>One-quarter cup of mustard,</p>
+<p>One tablespoon of paprika,</p>
+<p>One teaspoon of turmeric,</p>
+<p>One ounce of mustard seed,</p>
+<p>One tablespoon of celery seed,</p>
+<p>One cup of vinegar.</p>
+  </div>  </div>
+
+<p>Mix thoroughly before adding to the chow and then stir
+to blend thoroughly and cook for fifteen minutes. Fill into all-glass
+jars and seal while hot.</p>
+
+
+<h5>QUINCES</h5>
+
+<p>The quince is the fruit of a tree of the apple and pear
+family, and a true native of southern Europe and Asia. It is
+cultivated in all temperate climates.</p>
+
+<p>The ancient Greeks and Romans accredited the quince with
+many healing powers. There is a legend of a beautiful Grecian
+<span class="pagenum"><a name="page449" id="page449"></a>[pg 449]</span>
+maid who discovered the true secret of making marmalade, and
+this was afterward served by maids of Athens to their sweethearts
+after the conquests.</p>
+
+<p>The name marmalade is from the Portuguese, which is marmelo.</p>
+
+<p>The quince is a fruit that cannot be eaten in its raw state,
+but is most delicious in jam, jelly marmalade and quince
+butter, and vies with apple and guava as the best fruit for jelly making.</p>
+
+<p>The large, smooth fruit is the first choice, and it must be
+carefully handled as it bruises quickly; parts which are bruised
+very rapidly discolor to a dark brown. To keep the quinces
+any length of time, wipe them frequently with a dry cloth, and
+set on a wire tray so that there may be a free circulation of
+air around the place, and place in a cool, dry and well-ventilated room.</p>
+
+<p>The seeds of the quince are rich in a mucilage-like matter,
+and they form a jelly-like paste when soaked in water.</p>
+
+
+<h5>FANCY QUINCE MARMALADE</h5>
+
+<p>Prepare the quinces as for Roman quince marmalade and
+measure the fruit. To four quarts of cooked quinces and juice add</p>
+
+<div class="poem">  <div class="stanza">
+<p>One package of seedless raisins,</p>
+<p>One medium-sized bottle of maraschino cherries, cut into tiny bits,</p>
+<p>Two cups of finely chopped almonds or other nuts,</p>
+<p>Two and one-half quarts of granulated sugar.</p>
+  </div>  </div>
+
+<p>Place in the preserving kettle and bring to a boil. Cook
+slowly until a thick marmalade and then fill into sterilized jars.
+Adjust the rubber and lid and seal. Process in a hot water bath
+for fifteen minutes and then store in a cool, dry place.</p>
+<span class="pagenum"><a name="page450" id="page450"></a>[pg 450]</span>
+
+
+<h5>QUINCE JELLY</h5>
+
+<p>Wash the quinces and then cut in half, and remove the seeds
+and cores and pare. Cut the pared quince in thin slices and then
+place in a bowl and cover with cold water.</p>
+
+<p>Place the parings and seeds of the quinces in a preserving
+kettle, and cover with cold water. Bring to a boil and cook
+until the parings are very soft. Mash frequently and turn into
+a jelly bag, and let drip.</p>
+
+<p>Measure the quince juice or liquid and return it to the preserving
+kettle. Bring to a boil and cook for ten minutes. Then
+add three-quarters cup of sugar for each cup of juice. Stir to
+thoroughly dissolve the sugar and then bring to a boil and cook
+for ten minutes. Pour into sterilized glasses. Cool and cover
+with melted paraffin and store in the usual manner for jellies.</p>
+
+<p>Now place the quinces which were cut into thin slices and
+cover with cold water in the preserving kettle, covering the sliced
+quinces with water two inches above the fruit in the kettle. Bring
+to a boil and then cook slowly until the sliced quinces are soft.
+Drain off the juice and then measure the cooked fruit. Return to the kettle and add</p>
+
+<div class="poem">  <div class="stanza">
+<p>One quart of sugar,</p>
+<p>One cup of water</p>
+  </div>  </div>
+
+<p>to every three quarts of cooked sliced quinces. Place on stove
+and cook slowly until a very thick jam. Fill in sterilized jars
+and adjust the rubber and lid and seal. Process in hot water
+bath for fifteen minutes and then cool and store.</p>
+
+<p>Use the liquid strained from the cooked quinces for jelly,
+following the rule for quince jelly.</p>
+
+
+<h5>ROMAN QUINCE MARMALADE</h5>
+
+<p>Wash the quinces, and then pare and cut into thin slices.
+Place in a preserving kettle and cover with cold water. Place
+<span class="pagenum"><a name="page451" id="page451"></a>[pg 451]</span>
+on the stove and cook until tender. Now place the parings,
+cores and seeds in a separate kettle and cover with cold water.
+Bring to a boil and cook slowly until the pulp is very soft.
+Strain and add this liquid to the quinces which are cooking.
+Cook the quinces until very soft. Then mash through a fine sieve.</p>
+
+<p>Now measure this crushed pulp and juice and return to the
+preserving kettle. Bring to a boil and cook for fifteen minutes,
+and add two-thirds quart of sugar for every quart of the prepared
+quince pulp. Stir the sugar until it dissolves and then
+bring to a boil, and cook slowly until the mixture is a thick
+jam. Pour into sterilized glasses or bowls and cool. Cover with melted paraffin.</p>
+
+<p>This Roman quince marmalade was accredited with the
+power to heal coughs and colds.</p>
+
+
+<h5>QUINCE CHIPS</h5>
+
+<p>Wash and pare one dozen quinces, and then cut into quarters
+and remove the cores. Now cut into thin slices and place in a
+preserving kettle, and cover with cold water. Cook until tender
+and then cover the parings, cores and seeds with cold water,
+and cook until very soft. Strain off the liquid and return this
+liquid to the preserving kettle and boil to reduce to two cups;
+then add four pounds of sugar. Stir to thoroughly dissolve
+the sugar and then boil until it forms a thread when tested
+from the prongs of a fork. Now add the well-drained quinces
+that have been cooked until they are tender, and let the mixture
+simmer for two hours.</p>
+
+<p>Remove the kettle and set aside overnight. The next morning
+reheat the quinces and let boil for two hours.</p>
+
+<p>Set aside for twenty-four hours and repeat for three days.
+Turn into a sieve or put through a colander to drain. When
+<span class="pagenum"><a name="page452" id="page452"></a>[pg 452]</span>
+well drained and nearly dry, separate each piece of quince and
+roll in granulated sugar. Let dry in a warm room and then
+pack into boxes lined with wax paper. Place wax paper between
+the layers. The liquor drained from the quinces may be placed
+in glasses and stored for quince jelly. This delicious Greek confection
+was served at banquets and on all gala occasions.</p>
+
+
+<h5>BEEF CROQUETTES</h5>
+
+<div class="poem">  <div class="stanza">
+<p>One and one-half cups of finely cooked beef,</p>
+<p>One cup of very thick cream sauce,</p>
+<p>One teaspoon of salt,</p>
+<p>One teaspoon of paprika,</p>
+<p>One teaspoon of Worcestershire sauce,</p>
+<p>One-quarter teaspoon of mustard,</p>
+<p>Two tablespoons of grated onion.</p>
+  </div>  </div>
+
+<p>Mix thoroughly and then form into croquettes and roll
+lightly in flour. Dip in beaten egg and then in fine crumbs, and
+fry until golden brown in hot fat.</p>
+
+
+<h5>SPANISH STEAK</h5>
+
+<p>Have the butcher cut two pounds from either the round or
+the chuck steak and then wipe with a damp cloth. Now pat
+well with flour and lay on a baking dish. Place in a hot oven
+and baste every ten minutes, using about one cup of boiling
+water. Cook for twenty minutes and then add</p>
+
+<div class="poem">  <div class="stanza">
+<p>One cup of sliced onions,</p>
+<p>One cup of well-drained tomatoes.</p>
+  </div>  </div>
+
+<p>Return to the oven and bake for fifteen minutes and then
+remove and season with salt and paprika and four tablespoons
+of grated cheese. Return to the oven for five minutes.</p>
+
+
+<h5>JUST A PIG'S HEAD AND SET OF FEET</h5>
+
+<p>Have the butcher split the head and then cleanse, removing
+the brain and tongue. Discard the eyes. Then wash in plenty
+of cold water and cleanse thoroughly. Place the head, feet
+<span class="pagenum"><a name="page453" id="page453"></a>[pg 453]</span>
+and tongue in a large preserving kettle and cover with cold water and add</p>
+
+<div class="poem">  <div class="stanza">
+<p>One and one-half cups of sliced onions,</p>
+<p>Two carrots, cut in dice,</p>
+<p>One and one-half cups of dried celery leaves,</p>
+<p>One-half ounce of celery seed,</p>
+<p>One-half ounce of mustard seed,</p>
+<p>One tablespoon of thyme,</p>
+<p>One tablespoon of sage,</p>
+<p>One tablespoon of sweet marjoram,</p>
+<p>One dozen whole allspice,</p>
+<p>One bunch of potherbs.</p>
+  </div>  </div>
+
+<p>Bring to a boil and skim frequently and cook until the meat
+on the head and feet is tender. Remove the head, feet and
+tongue and boil the liquid for ten minutes to reduce. Strain and
+then measure. To two and one-half quarts of this stock add</p>
+
+<div class="poem">  <div class="stanza">
+<p>One tablespoon of black pepper,</p>
+<p>Three tablespoons of salt,</p>
+<p>Two cups of oatmeal,</p>
+<p>Three cups of cornmeal,</p>
+<p>One cup of whole-wheat flour,</p>
+  </div>  </div>
+
+<p>and then meat, chopped fine from the set of pig's feet. Cook
+slowly, stirring frequently. Cook until very thick, like mush, on
+the back part of the range, and then rinse a square loaf-shaped
+pan with cold water. Pour in the scrapple and then place the
+balance of the stock, three pints, in a preserving kettle and add
+one cup of vinegar. Bring to a boil and cook for fifteen minutes
+to reduce. Add the meat, removed from the head and cut
+into neat pieces. Rinse a loaf-shaped pan with cold water, and
+then pour in the mince. Set in a cool place to mould.</p>
+
+<p>The scrapple may be formed into croquettes and dipped in
+flour and fried until golden brown, or it may be cut into thin
+slices and fried in the usual manner. Cut the head cheese in
+slices and serve with mustard sauce.</p>
+
+<p>Cook the brains for breakfast or luncheon.</p>
+<span class="pagenum"><a name="page454" id="page454"></a>[pg 454]</span>
+
+
+
+
+<h4>CANDY</h4>
+
+
+<h5>TO MELT CHOCOLATE FOR DIPPING</h5>
+
+<p>Either the plain or sweet chocolate may be used for dipping.
+To prevent streaking or turning gray, the chocolate must be
+melted at a low temperature, so fill the lower part of the double
+boiler with boiling water. Place the top compartment in position,
+then add the chocolate which has been cut fine. Add one
+tablespoon of salad oil to each half-pound. Stir frequently
+until the chocolate melts and then dip in the fondant centres,
+nuts or pieces of candied fruit. Place to dry on a board which
+has been covered with oil cloth.</p>
+
+
+<h5>GINGER CRYSTALS</h5>
+
+<p>Soak three level tablespoons of gelatine in one-half cup of
+cold water for one hour. Then place in a saucepan that is free from grease</p>
+
+<div class="poem">  <div class="stanza">
+<p>Two cups of sugar,</p>
+<p>One cup of water.</p>
+  </div>  </div>
+
+<p>Bring to a boil and cook for five minutes, then add the prepared
+gelatine. Stir to dissolve thoroughly, then bring to a boil
+again and cook for twelve minutes. Remove from the fire and add</p>
+
+<div class="poem">  <div class="stanza">
+<p>One tablespoon of lemon juice,</p>
+<p>Two-thirds cup of crystallized ginger, cut in tiny bits.</p>
+  </div>  </div>
+
+<p>Rinse an oblong pan with cold water and drain well. Turn
+in the cooked mixture and set in a cool place for twelve hours
+to become firm. Then loosen from the pan and remove. Turn
+on the table and cut into blocks. Roll in granulated sugar and
+let stand to crystallize.</p>
+<span class="pagenum"><a name="page455" id="page455"></a>[pg 455]</span>
+
+
+<h5>BON-BONS</h5>
+
+<p>The first thing to do is to prepare the fondant, which is
+easily done if you own a candy thermometer. Just place in a
+saucepan that is absolutely free from grease</p>
+
+<div class="poem">  <div class="stanza">
+<p>Two cups of granulated sugar,</p>
+<p>One-fourth cup of white corn syrup,</p>
+<p>One-half cup of boiling water,</p>
+<p>One-half teaspoon of cream of tartar.</p>
+  </div>  </div>
+
+<p>Adjust candy thermometer to side of saucepan.</p>
+
+<p>Set in a warm place for a few minutes to melt the sugar
+and then stir well. Wipe the sides of the saucepan with a damp
+cloth to remove the sugar crystals. Place the saucepan on the
+stove and bring to a boil. Cook until it reaches 240 degrees on
+the candy thermometer. Remove from the stove. Pour on well
+oiled meat platter and let cool. When cool, work to a creamy
+mass and then knead like bread dough. Place in a bowl and let
+stand for one day to ripen in a cool place. Cover bowl with a
+cloth that has been wrung very dry from hot water. This fondant
+may be used between halves of English walnuts, as centres
+for chocolates or to cover almonds or pieces of fruit. It can
+also be used for dipping and making bon-bons.</p>
+
+
+<h5>SUGARLESS CANDY</h5>
+
+<p>This fruit paste is the invention of an old Italian fruit merchant
+who specialized years ago in crystallized fruits. Put through the food chopper</p>
+
+<div class="poem">  <div class="stanza">
+<p>One-quarter pound of cocoanut,</p>
+<p>One-half pound of seedless raisins,</p>
+<p>One-half pound dates, figs,</p>
+<p>One pound shelled nuts, add two tablespoons syrup, form in balls and oblongs.</p>
+  </div>  </div>
+
+
+<h5>TO USE FONDANT FOR DIPPING</h5>
+
+<p>Place one-half of the fondant in the top part of a double
+boiler and fill the lower part with boiling water. Add about
+<span class="pagenum"><a name="page456" id="page456"></a>[pg 456]</span>
+one tablespoon of boiling water to the fondant and stir continually
+to reduce to a thick cream. Dip in the pieces of nut,
+candied fruit or balls of plain-flavored fondant. Let dry on
+waxed paper or oil cloth covered board.</p>
+
+<p>When the fondant becomes too dry for further dipping,
+scrape from the pan, using a wooden spoon and form into
+balls. Dip them in melted chocolate.</p>
+
+<div class="poem">  <div class="stanza">
+<p>One-half pound of shelled peanuts,</p>
+<p>One-half pound of prunes,</p>
+<p>One-half pound of apricots,</p>
+<p>One-half pound of citron.</p>
+  </div>  </div>
+
+<p>Mix and form into balls or cylinders. Roll in finely chopped
+cocoanut or finely chopped nuts; or line a tin box, such as
+the sugar wafers come in, with wax paper, and then fill with the
+fruit mixture. Press hard to make it firm and let stand for four
+hours. Remove from the box and cut in half-inch slices.</p>
+
+<p>A box packed with an assortment of these delicious homemade
+candies will make a very desirable present.</p>
+
+
+
+
+<h4>CHRISTMAS DINNER</h4>
+
+
+<h5>A SELECTION OF MENUS FOR FAMILY OF TEN PERSONS</h5>
+
+<center>No. 1</center>
+
+<table summary="menu" class="menu">
+<tr><td align="center">      Celery           </td><td align="center">         Radishes</td></tr>
+<tr><td align="center" colspan="2">              Oyster Cocktail</td></tr>
+<tr><td align="center"> Fillets of Codfish    </td><td align="center">            Tartare Sauce</td></tr>
+<tr><td align="center">      Potato Balls     </td><td align="center">     Parsley Butter</td></tr>
+<tr><td align="center">  Pickled Cucumbers    </td><td align="center">                Chow-chow</td></tr>
+<tr><td align="center" colspan="2">       Roast Turkey, New England Filling</td></tr>
+<tr><td align="center">    Brown Gravy        </td><td align="center">      Cranberry Jelly</td></tr>
+<tr><td align="center">          Lettuce </td><td align="center"> Canadian Dressing</td></tr>
+<tr><td align="center">   Plum Pudding        </td><td align="center">              Vanilla Sauce</td></tr>
+<tr><td align="center" colspan="2">                      Coffee</td></tr>
+<tr><td align="center">            Nuts       </td><td align="center">           Raisins</td></tr>
+</table>
+<span class="pagenum"><a name="page457" id="page457"></a>[pg 457]</span>
+
+
+<center><br />No. 2</center>
+
+<p>FOR FAMILY OF SIX</p>
+
+<table summary="menu" class="menu">
+<tr><td align="center">  Home-made Piccalilli  </td><td align="center">     Water-cress</td></tr>
+<tr><td align="center" colspan="2"> Clear Tomato Soup</td></tr>
+<tr><td align="center" colspan="2"> Grilled Oysters</td></tr>
+<tr><td align="center"> Pan Broiled Chicken    </td><td align="center">      Bacon Garnish</td></tr>
+<tr><td align="center">       Brown Gravy </td><td align="center">      Currant Jelly</td></tr>
+<tr><td align="center"> Sweet Potato Pone </td><td align="center">            String Beans</td></tr>
+<tr><td align="center">         Lettuce   </td><td align="center">    Russian Dressing</td></tr>
+<tr><td align="center">      Mince Pie    </td><td align="center">              Coffee</td></tr>
+<tr><td align="center">            Nuts   </td><td align="center">    Raisins</td></tr>
+</table>
+
+
+<center><br />No. 3</center>
+
+<p>FOR FAMILY OF FOUR</p>
+
+<table summary="menu" class="menu">
+<tr><td align="center" colspan="2"> Grape-fruit Cocktail</td></tr>
+<tr><td align="center" colspan="2"> Celery</td></tr>
+<tr><td align="center"> Fried Smelts </td><td align="center"> Tartare Sauce</td></tr>
+<tr><td align="center" colspan="2"> Cole Slaw</td></tr>
+<tr><td align="center"> Baked Guinea Hen   </td><td align="center"> Brown Gravy</td></tr>
+<tr><td align="center" colspan="2"> Spiced Preserve</td></tr>
+<tr><td align="center" colspan="2"> Baked White Potatoes</td></tr>
+<tr><td align="center" colspan="2"> Creamed Onions</td></tr>
+<tr><td align="center"> Lettuce            </td><td align="center">        Sour Cream Dressing</td></tr>
+<tr><td align="center"> Pumpkin Pie    </td><td align="center">   Coffee</td></tr>
+<tr><td align="center"> Nuts  </td><td align="center">                   Raisins</td></tr>
+</table>
+<span class="pagenum"><a name="page458" id="page458"></a>[pg 458]</span>
+
+
+<center><br />No. 4</center>
+
+<p>FOR JUST US TWO</p>
+
+<table summary="menu" class="menu">
+<tr><td align="center" colspan="2"> Grape-fruit Maraschino</td></tr>
+<tr><td align="center" colspan="2"> Panned Oysters</td></tr>
+<tr><td align="center">   Fillet of Halibut  </td><td align="center"> Creole Sauce</td></tr>
+<tr><td align="center">   Broiled Squab      </td><td align="center"> Bacon Garnish</td></tr>
+<tr><td align="center" colspan="2"> Currant Jelly</td></tr>
+<tr><td align="center" colspan="2"> Browned Sweet Potatoes</td></tr>
+<tr><td align="center" colspan="2"> Mashed Turnips</td></tr>
+<tr><td align="center"> Lettuce </td><td align="center"> Mayonnaise Dressing</td></tr>
+<tr><td align="center"> Individual Mince Tarts   </td><td align="center">                         Coffee</td></tr>
+<tr><td align="center"> Nuts   </td><td align="center">  Raisins</td></tr>
+</table>
+
+<p>The marketing list will be as follows for Menu No. 1:</p>
+
+<div class="poem">  <div class="stanza">
+<p>One bunch of celery containing six stalks. (It will be real economy to purchase the well-bleached celery, as this has less waste.)</p>
+<p>Two bunches of radishes,</p>
+<p>Fifty small oysters for the cocktails,</p>
+<p>One and one-half pounds of sliced cod,</p>
+<p>One-quarter peck of white potatoes,</p>
+<p>One-quarter peck of onions,</p>
+<p>Fifteen pound turkey,</p>
+<p>One bunch of parsley,</p>
+<p>One pound of cranberries,</p>
+<p>One-half peck of sweet potatoes,</p>
+<p>Two large cauliflower,</p>
+<p>One large head of lettuce,</p>
+<p>Home-made pickled cucumber and chowchow,</p>
+<p>Home-made plum pudding,</p>
+<p>One-half pound of almonds,</p>
+<p>One and one-half pounds of layer raisins.</p>
+  </div>  </div>
+<span class="pagenum"><a name="page459" id="page459"></a>[pg 459]</span>
+
+
+<h5>FILLET OF CODFISH, TARTARE SAUCE</h5>
+
+<p>Divide slices into neat fillets and season and roll in flour.
+Dip in beaten egg and then roll in fine crumbs. Fry until golden brown in hot fat.</p>
+
+
+<h5>TARTARE SAUCE</h5>
+
+<p>Use eggless mayonnaise as a base for this sauce. Place in a soup plate</p>
+
+<div class="poem">  <div class="stanza">
+<p>Three tablespoons of evaporated milk,</p>
+<p>One teaspoon of mustard,</p>
+<p>One teaspoon of paprika,</p>
+<p>One-quarter teaspoon of white pepper.</p>
+  </div>  </div>
+
+<p>Mix and then beat one cup of salad oil and then add</p>
+
+<div class="poem">  <div class="stanza">
+<p>One-half cup of finely chopped parsley,</p>
+<p>Three onions, grated,</p>
+<p>One large sour pickle, chopped fine,</p>
+<p>One tablespoon of vinegar,</p>
+<p>One teaspoon of salt.</p>
+  </div>  </div>
+
+<p>Mix well and then serve cold.</p>
+
+<p>In preparing the potato balls, use the left-over portion after
+making the balls into mashed potatoes. Cook the balls in boiling
+water, usually about ten minutes. Drain and then cover with
+a cloth to make mealy. Then roll in melted butter and sprinkle
+with finely chopped parsley.</p>
+
+
+<h5>CANDIED SWEET POTATOES</h5>
+
+<p>Cook the potatoes in their skins and then cool and remove
+the skins. Now place in heavy iron frying pan</p>
+
+<div class="poem">  <div class="stanza">
+<p>One and one-half cups of syrup,</p>
+<p>One-half teaspoon of cinnamon,</p>
+<p>One-half teaspoon of nutmeg.</p>
+  </div>  </div>
+
+<p>Bring to a boil and cook for five minutes. Add the sweet
+potatoes and baste continually with the syrup, allowing them
+to simmer slowly for twenty minutes. Do not cut or slice the potatoes.</p>
+<span class="pagenum"><a name="page460" id="page460"></a>[pg 460]</span>
+
+
+<h5>PREPARING THE TURKEY</h5>
+
+<p>Select a full plump bird rather than a large lean one. Remove
+all pin-feathers and then singe and draw. Remove the
+neck and wash well in plenty of warm water. Prepare the following filling:</p>
+
+
+<h5>NEW ENGLAND FILLING</h5>
+
+<p>Put the coarse outside branches of the celery through the food chopper and add</p>
+
+<div class="poem">  <div class="stanza">
+<p>One quart of onions,</p>
+<p>One-half bunch of parsley,</p>
+<p>One and one-quarter pounds of stale bread.</p>
+  </div>  </div>
+
+<p>Turn into a bowl and add</p>
+
+<div class="poem">  <div class="stanza">
+<p>One level tablespoon of salt,</p>
+<p>One level teaspoon of pepper,</p>
+<p>One and one-half teaspoons of poultry seasoning,</p>
+<p>One-half cup of melted shortening.</p>
+  </div>  </div>
+
+<p>Mix thoroughly and then fill into the bird. Sew the opening
+with a darning needle and a stout string. Place part of
+the filling in the front of the breast bone, then draw the flap
+of skin over to the back and fasten. Now rub the bird well
+with shortening and pat one cup of flour over the breast, wings,
+thighs and legs. Place in large roasting pan and place in a
+hot oven. Let the turkey brown slightly, then turn the breast
+down, reducing the heat to moderate and commence to baste
+with prepared mixture. Baste every ten minutes, allowing the
+turkey one-half hour to heat and twenty minutes to the pound
+or about three and one-half hours.</p>
+
+
+<h5>LUM GUM GUE</h5>
+
+<p>Spread saltine crackers thickly with marshmallow whip.
+Now spread with jelly and top off with more marshmallow.
+Cover with finely chopped nuts. Place in hot oven to brown slightly.</p>
+<span class="pagenum"><a name="page461" id="page461"></a>[pg 461]</span>
+
+
+<h5>CENTURY CHEESE SANDWICHES</h5>
+
+<div class="poem">  <div class="stanza">
+<p>One-half cup of cottage cheese,</p>
+<p>Two pimentoes, chopped fine,</p>
+<p>One onion, grated,</p>
+<p>One-half cup of finely chopped parsley,</p>
+<p>Four tablespoons of mayonnaise dressing,</p>
+<p>One teaspoon of salt,</p>
+<p>One teaspoon of paprika.</p>
+  </div>  </div>
+
+<p>Mix and spread on thin slices of buttered bread. Place a
+crisp leaf of lettuce between bread crumbs. Cut diagonally
+across the sandwich, forming into triangles. Place a slice of
+pickle on top and serve.</p>
+
+
+<h5>FRUIT SANDWICHES</h5>
+
+<p>Chop fine</p>
+
+<div class="poem">  <div class="stanza">
+<p>One-half cup of seeded raisins,</p>
+<p>One-half cup of figs, stones prunes or apricots,</p>
+<p>One tablespoon of syrup,</p>
+<p>One tablespoon of lemon juice.</p>
+  </div>  </div>
+
+<p>Mix to blend thoroughly, then spread upon the butter-thin
+crackers. Cover with a second cracker and serve.</p>
+
+
+<h5>LACE COOKIES</h5>
+
+<p>Place in a mixing bowl</p>
+
+<div class="poem">  <div class="stanza">
+<p>One cup of syrup,</p>
+<p>Four tablespoons of shortening,</p>
+<p>One egg,</p>
+<p>Three and one-half cups of oatmeal,</p>
+<p>Three-quarters cup of flour,</p>
+<p>One level tablespoon of baking powder,</p>
+<p>One teaspoon of vanilla.</p>
+  </div>  </div>
+
+<p>Beat just enough to mix, then form into round balls and set
+three inches apart on well-greased baking sheet. Bake for
+fifteen minutes in moderate oven. Place one-half teaspoon of
+marshmallow on each cookie.</p>
+<span class="pagenum"><a name="page462" id="page462"></a>[pg 462]</span>
+
+
+<h5>GRANDMOTHER'S FRUIT CAKE</h5>
+
+<p>Place in a mixing bowl</p>
+
+<div class="poem">  <div class="stanza">
+<p>One cup of sugar,</p>
+<p>One cup of syrup,</p>
+<p>Three-quarters cup of shortening,</p>
+<p>Two eggs.</p>
+  </div>  </div>
+
+<p>Cream until light and then add</p>
+
+<div class="poem">  <div class="stanza">
+<p>Three tablespoons of cocoa,</p>
+<p>One tablespoon of cinnamon,</p>
+<p>One teaspoon of nutmeg,</p>
+<p>One teaspoon of allspice,</p>
+<p>One-half teaspoon of cloves,</p>
+<p>Three-quarters cup of black coffee,</p>
+<p>Four cups of sifted flour,</p>
+<p>Three tablespoons of baking powder,</p>
+<p>Two cups of seeded raisins,</p>
+<p>One cup of finely chopped nuts,</p>
+<p>One-half cup of finely chopped citron,</p>
+<p>One-half cup of finely dried apricots,</p>
+<p>One-half cup of finely chopped stoned prunes.</p>
+  </div>  </div>
+
+<p>Mix thoroughly, then grease the pan and line with three
+thicknesses of paper. Grease and flour the paper. Pour in
+the cake mixture and make smooth on top. Bake one and
+one-quarter hours in a slow oven. Set the baking pan in another
+one and add one cup of boiling water to the pan in
+which the cake pan is set.</p>
+
+<p>This amount will make four and one-half pounds of cake,
+and it may be divided into two pans if so desired.</p>
+
+<p>When the cake is cool, remove from the paper and spread
+with a good jam or preserve. Set in an air-tight can to blend.
+When ready to use, wipe the cake with a damp cloth and spread
+with chocolate or white icing.</p>
+<span class="pagenum"><a name="page463" id="page463"></a>[pg 463]</span>
+
+
+<h5>MORAVIAN FRUIT CAKE</h5>
+
+<p>Place in a mixing bowl</p>
+
+<div class="poem">  <div class="stanza">
+<p>Three-quarters cup of syrup,</p>
+<p>One-half cup of sugar,</p>
+<p>One-half cup of shortening,</p>
+<p>Two tablespoons of cocoa,</p>
+<p>Two teaspoons of cinnamon,</p>
+<p>One teaspoon of nutmeg,</p>
+<p>One-half teaspoon of allspice,</p>
+<p>One-half teaspoon of ginger,</p>
+<p>One-half teaspoon of cloves,</p>
+<p>Three cups of flour,</p>
+<p>Two level tablespoons of baking powder,</p>
+<p>Three-quarters cup of milk,</p>
+<p>One egg.</p>
+  </div>  </div>
+
+<p>Beat to mix and then add</p>
+
+<div class="poem">  <div class="stanza">
+<p>One and one-half cups of seeded raisins,</p>
+<p>One cup of dried apples, chopped fine,</p>
+<p>One cup of finely chopped nuts,</p>
+<p>One-half cup of finely chopped citron.</p>
+  </div>  </div>
+
+<p>Mix in the fruit thoroughly, then grease the pan and line
+with paper. Grease and flour the paper. Turn in the cake
+mixture and bake in a slow oven for one hour.</p>
+
+
+<h5>A SMALL FRUIT CAKE</h5>
+
+<p>Place in a mixing bowl</p>
+
+<div class="poem">  <div class="stanza">
+<p>One-half cup of seeded raisins,</p>
+<p>One-half cup of finely chopped nuts,</p>
+<p>One-half cup of finely chopped citron,</p>
+<p>One-half cup of finely chopped apricots,</p>
+<p>One cup of syrup,</p>
+<p>One-half cup of brown sugar,</p>
+<p>One-half cup of shortening,</p>
+<p>One-half cup of cold coffee,</p>
+<p>One egg,</p>
+<p>Two and one-half cups of flour,</p>
+<p>Two tablespoons of baking powder.</p>
+  </div>  </div>
+
+<p>Mix thoroughly and bake like a Moravian fruit cake.</p>
+<span class="pagenum"><a name="page464" id="page464"></a>[pg 464]</span>
+
+
+<h5>A WAR CAKE OF 1865</h5>
+
+<p>Place in a mixing bowl</p>
+
+<div class="poem">  <div class="stanza">
+<p>One and one-half cups of molasses,</p>
+<p>One cup of shortening,</p>
+<p>One cup of quince or peach preserves,</p>
+<p>One cup of finely chopped nuts,</p>
+<p>Three-quarters cup of finely chopped candied orange peel,</p>
+<p>One-half cup of finely chopped candied lemon peel,</p>
+<p>Three cups of seeded raisins,</p>
+<p>One tablespoon of cinnamon,</p>
+<p>One teaspoon of nutmeg,</p>
+<p>One-half teaspoon of allspice,</p>
+<p>One-half teaspoon of cloves,</p>
+<p>Five cups of sifted flour,</p>
+<p>Three level tablespoons of baking powder,</p>
+<p>One egg,</p>
+<p>One and one-half cups of thin apple sauce.</p>
+  </div>  </div>
+
+<p>Mix thoroughly and then grease the pan and line with paper.
+Grease and flour the paper, turn in the mixture and bake one
+and one-half hours in a slow oven.</p>
+
+
+<h5>TOM-TIDDLE GINGERBREAD</h5>
+
+<p>Place in a mixing bowl</p>
+
+<div class="poem">  <div class="stanza">
+<p>One cup of molasses,</p>
+<p>One-half cup of brown sugar,</p>
+<p>One-half cup of shortening,</p>
+<p>One tablespoon of cinnamon,</p>
+<p>One teaspoon of ginger,</p>
+<p>One teaspoon of allspice.</p>
+  </div>  </div>
+
+<p>Mix and then add</p>
+
+<div class="poem">  <div class="stanza">
+<p>One cup of cold coffee,</p>
+<p>Four cups of sifted flour,</p>
+<p>Three level tablespoons of baking powder.</p>
+  </div>  </div>
+
+<p>Beat to mix. Pour into greased and floured baking pan,
+cover with prepared crumbs and bake in a moderate oven for forty minutes.</p>
+<span class="pagenum"><a name="page465" id="page465"></a>[pg 465]</span>
+
+
+<h5>TOASTED CHEESE SANDWICHES</h5>
+
+<p>Cut bread into strips the width of a finger. Toast them,
+place a thin slice of cheese on the toast and toast again. Dust with paprika.</p>
+
+
+<h5>DELMONTE DRESSING</h5>
+
+<p>Place in a mixing bowl</p>
+
+<div class="poem">  <div class="stanza">
+<p>Four finely chopped pimentoes,</p>
+<p>One grated onion,</p>
+<p>Four tablespoons of finely chopped parsley,</p>
+<p>Seven tablespoons of salad oil,</p>
+<p>Three tablespoons of vinegar or lemon juice,</p>
+<p>One teaspoon of sugar,</p>
+<p>One teaspoon of salt,</p>
+<p>One teaspoon of paprika,</p>
+<p>Three tablespoons of catsup.</p>
+  </div>  </div>
+
+<p>Mix and then serve.</p>
+
+<p>Leisurely preparation of the Christmas dinner makes for its
+success. Each family is an authority in itself as to the choice
+of the piece de resistance. Turkey, duck, goose, chicken, guinea
+hen, suckling pig, shoulder of fresh pork and the baked ham
+afford a splendid variety.</p>
+
+
+<h5>SUGGESTIVE MENUS</h5>
+
+<center>No. 1</center>
+
+<table summary="menu" class="menu">
+<tr><td align="center" colspan="2"> Clear Tomato Soup</td></tr>
+<tr><td align="center" colspan="2"> Celery</td></tr>
+<tr><td align="center"> Roast Turkey      </td><td align="center">              Filling</td></tr>
+<tr><td align="center">  Brown Gravy    </td><td align="center">    Cranberry Jelly</td></tr>
+<tr><td align="center" colspan="2"> Mashed White Potatoes </td></tr>
+<tr><td align="center">  Creamed Onions    </td><td align="center">        Coleslaw</td></tr>
+<tr><td align="center">  Mince Pie     </td><td align="center">       Coffee</td></tr>
+</table>
+<span class="pagenum"><a name="page466" id="page466"></a>[pg 466]</span>
+
+
+<center><br />No. 2</center>
+
+<table summary="menu" class="menu">
+<tr><td align="center" colspan="2">  Home-made Pickles</td></tr>
+<tr><td align="center">  Celery Soup              </td><td align="center">                       Radishes</td></tr>
+<tr><td align="center"> Roast Goose       </td><td align="center">          Potato Filling</td></tr>
+<tr><td align="center"> Roast Apples           </td><td align="center">               Currant Jelly</td></tr>
+<tr><td align="center"> Sweet Potato Pone         </td><td align="center">                    Cauliflower</td></tr>
+<tr><td align="center" colspan="2"> Celery and Cabbage Salad</td></tr>
+<tr><td align="center"> Cranberry Pie        </td><td align="center">                         Coffee</td></tr>
+</table>
+
+
+<center><br />No. 3</center>
+
+<table summary="menu" class="menu">
+<tr><td align="center" colspan="2">   Olives</td></tr>
+<tr><td align="center">  Celery                </td><td align="center">                        Pea Soup</td></tr>
+<tr><td align="center" colspan="2">  Baked Fresh Country Shoulder of Pork</td></tr>
+<tr><td align="center">  Brown Gravy           </td><td align="center">                     Apple Sauce</td></tr>
+<tr><td align="center">  Candied Sweet Potatoes   </td><td align="center">    Spinach</td></tr>
+<tr><td align="center">  Lettuce              </td><td align="center">            French Dressing</td></tr>
+<tr><td align="center" colspan="2">  Pumpkin Pie</td></tr>
+<tr><td align="center" colspan="2">  Coffee</td></tr>
+</table>
+
+
+<center><br />No. 4</center>
+
+<table summary="menu" class="menu">
+<tr><td align="center" colspan="2">   Chow-chow</td></tr>
+<tr><td align="center">     Celery   </td><td align="center">                 Water-cress</td></tr>
+<tr><td align="center" colspan="2"> Oysters on Half Shell</td></tr>
+<tr><td align="center" colspan="2"> Champagne Style Sauce</td></tr>
+<tr><td align="center">    Baked Ham  </td><td align="center">               Currant Jelly</td></tr>
+<tr><td align="center" colspan="2">  Browned Sweet and White Potatoes</td></tr>
+<tr><td align="center" colspan="2">  Spiced Cucumber Rings</td></tr>
+<tr><td align="center">   Corn       </td><td align="center">                          Peas</td></tr>
+<tr><td align="center">  Lettuce     </td><td align="center">            Cranberry Roll</td></tr>
+<tr><td align="center" colspan="2">  Coffee</td></tr>
+</table>
+<span class="pagenum"><a name="page467" id="page467"></a>[pg 467]</span>
+
+
+<h5>ROAST GOOSE</h5>
+
+<p>Select a plump bird and remove the pin-feathers. Singe and
+draw, then wash well in warm water, using a vegetable brush
+to scrub the skin. Plunge into cold water. Now place the
+goose in a preserving kettle and add</p>
+
+<div class="poem">  <div class="stanza">
+<p>One fagot of soup herbs,</p>
+<p>Two onions.</p>
+  </div>  </div>
+
+<p>Sufficient boiling water to cover. Bring to a boil and cook
+for three-quarters of an hour. Remove and let cool. Place
+one-half cup of shortening in a large frying pan and add</p>
+
+<div class="poem">  <div class="stanza">
+<p>One and one-half cups of finely chopped onions.</p>
+  </div>  </div>
+
+<p>Cook until soft and add</p>
+
+<div class="poem">  <div class="stanza">
+<p>Two cups of mashed potatoes,</p>
+<p>One cup of fine bread crumbs,</p>
+<p>One-half cup of finely chopped parsley,</p>
+<p>One-half cup of finely chopped celery leaves,</p>
+<p>One-half cup of finely chopped pimentoes,</p>
+<p>The meat picked from the neck and giblets, chopped fine, also</p>
+<p>One teaspoon of thyme,</p>
+<p>Three-quarters teaspoon of sweet marjoram,</p>
+<p>One-quarter teaspoon of sage,</p>
+<p>One-half teaspoon of poultry seasoning.</p>
+  </div>  </div>
+
+<p>Cook slowly, turning frequently for one-half hour. Cool
+and then fill the goose. Sew the opening with darning needle
+and stout string. Fasten the flap and neck, then rub the bird
+well with plenty of shortening. Dust thickly with flour. Place
+in a roasting pan in hot oven for twenty minutes, then commence
+to baste, using boiling water. Reduce the heat to moderate,
+turn the goose breast down and cook for two and one-half
+hours. About one-half hour before removing from the oven,
+turn the bird on its back and let the breast brown nicely. Lift
+to a warm plate and garnish with roast or baked apples.</p>
+
+<p>To make the gravy, drain nearly all the fat from the pan,
+add sufficient boiling water and cook for a few minutes.</p>
+<span class="pagenum"><a name="page468" id="page468"></a>[pg 468]</span>
+
+
+<h5>PEA SOUP</h5>
+
+<p>Soak one cup of dried peas in one quart of warm water
+overnight. In the morning, wash and drain, then mince four
+ounces of salt pork fine. Place in a saucepan and add</p>
+
+<div class="poem">  <div class="stanza">
+<p>One and one-half cups of sliced onions.</p>
+  </div>  </div>
+
+<p>Cook slowly until soft, but not brown, then add the peas and</p>
+
+<div class="poem">  <div class="stanza">
+<p>Five pints of cold water,</p>
+<p>One bunch of soup herbs,</p>
+<p>One-half teaspoon of poultry seasoning.</p>
+  </div>  </div>
+
+<p>Add well-cracked bones from the shoulder. Bring to a boil
+and cook slowly for three and one-half hours. Cool, then put
+through a coarse sieve into a bowl and set aside until needed.
+To serve: Reheat and add two tablespoons of finely chopped
+parsley. If too thick, reduce with a little boiling water.</p>
+
+
+<h5>FRESH COUNTRY SHOULDER OF PORK</h5>
+
+<p>Select a plump shoulder of pork, weighing about seven and
+one-half pounds. Have the butcher bone and roll the shoulder.
+Now put the coarse branches and sufficient green tops of celery
+through the food chopper to measure one cup. Place in a bowl and add</p>
+
+<div class="poem">  <div class="stanza">
+<p>One cup of finely chopped onion,</p>
+<p>One-half teaspoon of sage,</p>
+<p>One teaspoon of poultry seasoning,</p>
+<p>One teaspoon of salt,</p>
+<p>One-half teaspoon of pepper.</p>
+  </div>  </div>
+
+<p>Mix well and then pack into the shoulder. Wipe shoulder,
+rub well with shortening, and pat in one cup of flour. Place in a
+roasting pan and place in a hot oven. Let brown for thirty
+minutes. Reduce the even heat to moderate and commence to
+baste, using boiling water, and baste every fifteen minutes.
+Cook for three and one-quarter hours. Turn frequently and
+when ready to serve, lift to a warm platter and garnish with
+parsley. Drain the excess fat from the pan and add the required
+amount of boiling water to make the gravy.</p>
+<span class="pagenum"><a name="page469" id="page469"></a>[pg 469]</span>
+
+
+<h5>HUNGARIAN GOULASH</h5>
+
+<p>Cut one pound of lean stewing beef in pieces and place in
+a saucepan and cover with boiling water. Cook slowly until tender and then add</p>
+
+<div class="poem">  <div class="stanza">
+<p>One-half cup of onions,</p>
+<p>One carrot, diced,</p>
+<p>One fagot of soup herbs.</p>
+  </div>  </div>
+
+<p>When the meat is tender, season with</p>
+
+<div class="poem">  <div class="stanza">
+<p>One teaspoon of salt,</p>
+<p>One and one-half teaspoons of paprika.</p>
+  </div>  </div>
+
+<p>Thicken the gravy with browned flour and then add one-half
+cup of sour cream. Garnish with finely chopped parsley.</p>
+
+
+<h5>MENUS FOR SIX PERSONS FOR CHRISTMAS DAY</h5>
+
+<center>BREAKFAST<br />9 A.M.</center>
+
+<table summary="menu" class="menu">
+<tr><td align="center" colspan="2"> Grape-fruit</td></tr>
+<tr><td align="center" colspan="2"> Cereal and Cream</td></tr>
+<tr><td align="center">Broiled Mackerel     </td><td align="center">    Parsley Butter</td></tr>
+<tr><td align="center"> Lyonnaise Potatoes  </td><td align="center">       Hot Rolls</td></tr>
+<tr><td align="center" colspan="2"> Coffee</td></tr>
+</table>
+
+
+<center><br />CHRISTMAS DINNER<br />4 P.M.</center>
+
+<table summary="menu" class="menu">
+<tr><td align="center" colspan="2">Clear Tomato Soup</td></tr>
+<tr><td align="center">Celery</td><td align="center"> Cole Slaw</td></tr>
+<tr><td align="center" colspan="2">Tuna Fish &#224; la Newburg</td></tr>
+<tr><td align="center">Potato Balls          </td><td align="center">        Sliced Cucumbers</td></tr>
+<tr><td align="center" colspan="2">Roast Turkey</td></tr>
+<tr><td align="center">Game Filling       </td><td align="center">          Brown Gravy</td></tr>
+<tr><td align="center" colspan="2">Cranberry Sauce</td></tr>
+<tr><td align="center" colspan="2">Candied Sweet Potatoes</td></tr>
+<tr><td align="center">Spinach </td><td align="center">                    Corn</td></tr>
+<tr><td align="center">Lettuce </td><td align="center">     Russian Dressing</td></tr>
+<tr><td align="center">Individual Plum Puddings   </td><td align="center">             Coffee</td></tr>
+</table>
+<span class="pagenum"><a name="page470" id="page470"></a>[pg 470]</span>
+
+<center><br />OR</center>
+
+<center><br />BREAKFAST<br />9 A.M.</center>
+
+<table summary="menu" class="menu">
+<tr><td align="center" colspan="2">    Sliced Oranges</td></tr>
+<tr><td align="center" colspan="2">    Cereal and Cream</td></tr>
+<tr><td align="center">  Broiled Ham    </td><td align="center">       Parsley Butter</td></tr>
+<tr><td align="center" colspan="2">     Poached Eggs</td></tr>
+<tr><td align="center">Grilled Potatoes </td><td align="center">          Corn Muffins</td></tr>
+<tr><td align="center" colspan="2">  Coffee</td></tr>
+</table>
+
+
+<center><br />DINNER<br />4 P.M.</center>
+
+<table summary="menu" class="menu">
+<tr><td align="center" colspan="2">Celery</td><td align="center" colspan="2">Pickles</td><td align="center" colspan="2">Olives</td></tr>
+<tr><td align="center" colspan="6">  Sardine Canape</td></tr>
+<tr><td align="center" colspan="6">  Bouillon</td></tr>
+<tr><td align="center" colspan="3"> Miniature Codfish Balls  </td><td align="center" colspan="3">    Tomato Sauce</td></tr>
+<tr><td align="center" colspan="3">Parsley Potato Balls      </td><td align="center" colspan="3">         Cucumbers</td></tr>
+<tr><td align="center" colspan="6"> Baked Sugar-Cured Ham</td></tr>
+<tr><td align="center" colspan="3"> Currant Jelly    </td><td align="center" colspan="3">    Champagne Style Sauce</td></tr>
+<tr><td align="center" colspan="3"> Paprika Potatoes         </td><td align="center" colspan="3">         Peas</td></tr>
+<tr><td align="center" colspan="6"> Asparagus Salad</td></tr>
+<tr><td align="center" colspan="6"> Delmonte Dressing</td></tr>
+<tr><td align="center" colspan="3">Individual Hot Mince Tarts  </td><td align="center" colspan="3">        Coffee</td></tr>
+</table>
+
+<p>Almost any choice of meat may replace the turkey or ham.
+Chicken guinea hen, duck, geese, squabs or baby pig and any
+one of these will blend very nicely and balance the meal.</p>
+
+<p>For six persons prepare the grapefruit early the evening
+before and then set in the ice box until needed. Use a prepared
+breakfast cereal, such as corn flakes, etc. This eliminates cooking the cereal.</p>
+<span class="pagenum"><a name="page471" id="page471"></a>[pg 471]</span>
+
+
+<h5>BROILED MACKEREL</h5>
+
+<p>Select two medium-sized or three small mackerel and place in
+a large pan to soak early the day before Christmas. Place the
+skin side up and cover with warm water. Just after the evening
+meal, drain the mackerel, cover again with warm water and
+let stand overnight. This will remove the excess salt. In the
+morning, place in a large baking pan, set in the broiler or hot
+oven and baste every four minutes with boiling water. Cook for
+fifteen minutes for a large mackerel and about ten minutes for
+small fish. Lift to a hot platter and cover with</p>
+
+
+<h5>PARSLEY BUTTER</h5>
+
+<div class="poem">  <div class="stanza">
+<p>Two ounces of butter,</p>
+<p>One-half cup of finely chopped parsley,</p>
+<p>One tablespoon of grated onion,</p>
+<p>One tablespoon of Worcestershire sauce.</p>
+  </div>  </div>
+
+<p>Work to a smooth mass, then spread on the fish and serve
+with a lemon cut in wedge-shaped pieces.</p>
+
+
+<h5>TUNA FISH A LA KING</h5>
+
+<p>Open a can of tuna fish and turn into a china dish. Now place in a saucepan</p>
+
+<div class="poem">  <div class="stanza">
+<p>One and one-half cups of milk,</p>
+<p>Four tablespoons of flour.</p>
+  </div>  </div>
+
+<p>Stir to blend, then bring to a boil and cook five minutes. Add</p>
+
+<div class="poem">  <div class="stanza">
+<p>Three tablespoons of finely minced parsley,</p>
+<p>One tablespoon of grated onion,</p>
+<p>One well-beaten egg,</p>
+<p>One teaspoon of salt,</p>
+<p>One teaspoon of paprika.</p>
+  </div>  </div>
+
+<p>Add the tuna fish, which has been broken into large flakes.
+Heat. When smoking hot, serve in ramekins. Set the ramekin
+on a tea plate and then place in a small pile four potato balls,
+which have been rolled in melted butter covered with finely
+minced parsley, then sliced and well-seasoned cucumbers.</p>
+<span class="pagenum"><a name="page472" id="page472"></a>[pg 472]</span>
+
+
+<h5>CLEAR TOMATO SOUP</h5>
+
+<p>Use</p>
+
+<div class="poem">  <div class="stanza">
+<p>One can of tomato soup,</p>
+<p>One quart of water,</p>
+<p>One teaspoon of salt,</p>
+<p>Two tablespoons of grated onion,</p>
+<p>Two tablespoons of finely minced parsley,</p>
+<p>Two beef cubes.</p>
+  </div>  </div>
+
+<p>Heat slowly, then serve with tiny squares of toast.</p>
+
+
+<h5>LYONNAISE POTATOES</h5>
+
+<div class="poem">  <div class="stanza">
+<p>One-half cup of finely chopped onions,</p>
+<p>One quart of thinly sliced cold-boiled potatoes.</p>
+  </div>  </div>
+
+<p>Mix and then place one-half cup of shortening in a frying
+pan and when hot, add the potatoes. Cook slowly until well browned.</p>
+
+
+<h5>TO PREPARE INDIVIDUAL PLUM PUDDINGS</h5>
+
+<p>Take large pudding and mould it into small ones. Set in a double boiler and heat.</p>
+
+
+<h5>FOR MENU NO. 2</h5>
+
+<p>Broil or bake the ham.</p>
+
+<p>To grill potatoes: Cut them into thin slices and place on
+a baking pan. Brush with shortening and broil in the gas oven for ten minutes.</p>
+
+
+<h5>PAPRIKA POTATOES</h5>
+
+<p>Select medium-sized potatoes and bake. When ready to
+serve, split open. Place a piece of butter in each potato and dust with paprika.</p>
+
+<p>Use canned asparagus for the salad.</p>
+<span class="pagenum"><a name="page473" id="page473"></a>[pg 473]</span>
+
+
+<h5>SARDINE CANAPE</h5>
+
+<p>Open a large can of sardines and turn on a plate; let drain.
+Then cut and toast for each person an oblong piece of bread.
+Spread with butter. Then lay on the toast two sardines. Sprinkle them with</p>
+
+<div class="poem">  <div class="stanza">
+<p>One tablespoon of finely minced pimentoes,</p>
+<p>One teaspoon of finely minced onion,</p>
+<p>One teaspoon of finely minced parsley.</p>
+  </div>  </div>
+
+<p>Serve with wedge-shaped section of sliced ham.</p>
+
+<p>Use the bouillon cubes for making the bouillon.</p>
+
+
+<h5>MINIATURE CODFISH BALLS</h5>
+
+<div class="poem">  <div class="stanza">
+<p>One and one-half cups of mashed potatoes,</p>
+<p>Three-quarters cup of prepared codfish,</p>
+<p>One onion, grated,</p>
+<p>One-half cup of finely minced parsley.</p>
+  </div>  </div>
+
+<p>Mix and then form into tiny balls. Roll in flour and then
+dip in beaten egg and roll in fine crumbs. Fry until golden
+brown in hot fat. Roll cooked potato balls in melted butter and parsley.</p>
+
+
+<h5>BAKED SUGAR-CURED HAM</h5>
+
+<p>Boil the ham and then remove the skin and trim. Now place in a bowl</p>
+
+<div class="poem">  <div class="stanza">
+<p>One cup of brown sugar or molasses,</p>
+<p>One tablespoon of cinnamon,</p>
+<p>One teaspoon of nutmeg,</p>
+<p>One teaspoon of allspice,</p>
+<p>One-half teaspoon of thyme.</p>
+  </div>  </div>
+
+<p>Mix, spread over the ham and bake in a hot oven for one and
+one-quarter hours. Baste every ten minutes with boiling water.</p>
+<span class="pagenum"><a name="page474" id="page474"></a>[pg 474]</span>
+
+
+<h5>NEW YEAR'S MENU</h5>
+
+<center>BREAKFAST</center>
+
+<table summary="menu" class="menu">
+<tr><td align="center" colspan="2">             Sliced Bananas</td></tr>
+<tr><td align="center" colspan="2">            Cereal and Cream</td></tr>
+<tr><td align="center">Codfish Cakes      </td><td align="center">           Tomato Sauce</td></tr>
+<tr><td align="center">  Toast            </td><td align="center">        Coffee</td></tr>
+</table>
+
+
+<center><br />DINNER</center>
+
+<table summary="menu" class="menu">
+<tr><td align="center" colspan="2">        Barley Broth with Vegetables</td></tr>
+<tr><td align="center" colspan="2">          Lamb Cutlets, Mentone</td></tr>
+<tr><td align="center">Mashed Potatoes      </td><td align="center">          Mashed Turnips</td></tr>
+<tr><td align="center" colspan="2">   Celery Salad</td></tr>
+<tr><td align="center">  Raisin Pie         </td><td align="center">             Coffee</td></tr>
+</table>
+
+
+<center><br />SUPPER</center>
+
+<table summary="menu" class="menu">
+<tr><td align="center">Radishes           </td><td align="center">            Celery</td></tr>
+<tr><td align="center" colspan="2">           Salmon &#224; la King</td></tr>
+<tr><td align="center" colspan="2">            Potato Cakes</td></tr>
+<tr><td align="center" colspan="2">              Coleslaw</td></tr>
+<tr><td align="center">Chocolate Cake     </td><td align="center">            Tea</td></tr>
+</table>
+
+
+<h5>SALMON A LA KING</h5>
+
+<p>Place in a saucepan</p>
+
+<div class="poem">  <div class="stanza">
+<p>Two cups of milk,</p>
+<p>Six tablespoons of flour.</p>
+  </div>  </div>
+
+<p>Stir to dissolve, then bring to a boil and cook for 5 minutes.
+Add one can salmon free from bones and skin.</p>
+
+<div class="poem">  <div class="stanza">
+<p>Juice of one lemon,</p>
+<p>One teaspoon of salt,</p>
+<p>One-half teaspoon of pepper,</p>
+<p>Two well-beaten eggs.</p>
+  </div>  </div>
+
+<p>Heat to boiling point and serve on toast.</p>
+<span class="pagenum"><a name="page475" id="page475"></a>[pg 475]</span>
+
+
+<h5>LAMB CUTLETS MENTONE</h5>
+
+<p>Have the butcher cut the neck of lamb or mutton for cutlets.
+Wipe with a damp cloth and place in a saucepan with</p>
+
+<div class="poem">  <div class="stanza">
+<p>Two onions,</p>
+<p>One quart of boiling water.</p>
+  </div>  </div>
+
+<p>Cook slowly until tender, then remove the cutlets and flatten
+well. Roll in flour and then brown in hot fat. Now add one
+and one-half cups of sliced onions to the fat in the pan, left from
+browning the cutlets. Toss and brown very lightly. Now add
+one cup of water and cook until the onions are soft and the
+water evaporated. Dust three level tablespoons of flour over the
+onions and toss to blend thoroughly. Then add</p>
+
+<div class="poem">  <div class="stanza">
+<p>One-half can of tomato soup,</p>
+<p>Three-quarters of a cup of water.</p>
+  </div>  </div>
+
+<p>Bring to a boil; add the cutlets and let simmer for ten minutes.
+Lift the onions to a hot platter, then place the cutlets
+on top and pour the gravy over the meat. Garnish with one
+tablespoon of finely chopped parsley.</p>
+
+
+<h5>RAISIN PIE</h5>
+
+<p>Place one package of seedless raisins in a saucepan and add</p>
+
+<div class="poem">  <div class="stanza">
+<p>One cup of syrup,</p>
+<p>Three-quarters of a cup of water,</p>
+<p>Six tablespoons of cornstarch.</p>
+  </div>  </div>
+
+<p>Dissolve the starch in the water before adding to the syrup
+and raisins, then bring to a boil. Cook slowly for five minutes
+and then cool and use for the pie. When ready to place in the pie add</p>
+
+<div class="poem">  <div class="stanza">
+<p>One tablespoon of lemon juice,</p>
+<p>Grated rind of one-quarter lemon.</p>
+  </div>  </div>
+<span class="pagenum"><a name="page476" id="page476"></a>[pg 476]</span>
+
+
+<h5>TOMATO SAUCE</h5>
+
+<p>Place one-half can of tomato soup in a saucepan and add</p>
+
+<div class="poem">  <div class="stanza">
+<p>One-half cup of water,</p>
+<p>Two level tablespoons of cornstarch.</p>
+  </div>  </div>
+
+<p>Stir to dissolve the starch and then bring to a boil and cook for five minutes.</p>
+
+
+<h5>VIRGINIA STYLE BAKED HAM</h5>
+
+<p>Purchase a boiled boneless ham and place in baking pan.</p>
+
+<p>Open one and one-half pound can of syrup and add</p>
+
+<div class="poem">  <div class="stanza">
+<p>Two tablespoons of cinnamon,</p>
+<p>One tablespoon of nutmeg,</p>
+<p>One teaspoon of allspice,</p>
+<p>One teaspoon of cloves,</p>
+<p>One teaspoon of ginger.</p>
+  </div>  </div>
+
+<p>Mix well, then spread on the ham and dust lightly with the
+flour. Baste frequently with the syrup. Bake in a slow oven
+for one and one-fourth hours.</p>
+
+
+<h5>MENUS FOR THE NEW YEAR'S PARTY</h5>
+
+<p>Planning a real, old-fashioned watch party to see the old
+year out and the new one in will afford a real entertainment.
+Have the folks arrive about 10 o'clock and then pass an hour
+and a half in dancing, singing and generally having a real good
+old-fashioned time. Then about 11.45 serve the supper, so that
+just before midnight all are ready with a toast to the new year.</p>
+
+<p>Arrange so that each guest is in his place standing, with
+a wassail cup in hand, and then at three minutes of 12, darken
+the room. When 12 o'clock is struck, turn on the lights and drink a Happy New Year.</p>
+
+<p>New Year merrymaking is as old as the history of England.
+There the head of the house assembles the family around the
+wassail bowl to drink the healths of every one. The Saxon
+phrase "Wasshael" means "Your health"; hence the wassail
+<span class="pagenum"><a name="page477" id="page477"></a>[pg 477]</span>
+bowl. In many of the shires and counties the lads and lassies
+secure a large bowl and ornament it with ribbons and artificial
+flowers, and, with this visit the gentry, all the while singing
+songs suitable to the occasion.</p>
+
+
+<h5>AN ENGLISH WASSAIL</h5>
+
+<p>Place two gallons of cider in a large punch bowl and add</p>
+
+<div class="poem">  <div class="stanza">
+<p>A large lump of ice,</p>
+<p>One-half dozen bananas, cut in thin slices,</p>
+<p>One-half dozen oranges, cut in slices and then in small pieces,</p>
+<p>One medium-sized bottle of maraschino cherries,</p>
+<p>Small baked apple.</p>
+  </div>  </div>
+
+<p>Cut the cherries into tiny bits and use the juice also. Put
+in one baked apple for each guest. The apples are afterward
+eaten with a fork. Mix and serve.</p>
+
+<p>Here are some suggestions for supper:</p>
+
+
+<h5>MENU NO. 1</h5>
+
+<table summary="menu" class="menu">
+<tr><td align="center" colspan="3">           Celery     </td><td align="center" colspan="3">     Olives</td></tr>
+<tr><td align="center" colspan="6">              Home-made Pickles</td></tr>
+<tr><td align="center" colspan="6">              Chicken &#224; la King</td></tr>
+<tr><td align="center" colspan="6">              Potato Croquettes</td></tr>
+<tr><td align="center" colspan="6">               Cheese Crackers</td></tr>
+<tr><td align="center" colspan="2">          Cake  </td><td align="center" colspan="2">   Jelly  </td><td align="center" colspan="2">   Coffee</td></tr>
+</table>
+
+
+<h5>MENU NO. 2</h5>
+
+<table summary="menu" class="menu">
+<tr><td align="center">   Radishes  </td><td align="center">     Celery</td></tr>
+<tr><td align="center" colspan="2"> Home-made Relishes</td></tr>
+<tr><td align="center" colspan="2"> Virginia Baked Ham</td></tr>
+<tr><td align="center" colspan="2"> Potato Salad</td></tr>
+<tr><td align="center">   Rolls     </td><td align="center">     Butter</td></tr>
+<tr><td align="center">   Coffee  </td><td align="center">     Cake</td></tr>
+</table>
+<span class="pagenum"><a name="page478" id="page478"></a>[pg 478]</span>
+
+
+<h5>COUNTRY SUPPER</h5>
+
+<table summary="menu" class="menu">
+<tr><td align="center">         Radishes  </td><td align="center">        Celery</td></tr>
+<tr><td align="center" colspan="2">            Home-made Relishes</td></tr>
+<tr><td align="center" colspan="2">            Roast Suckling Pig</td></tr>
+<tr><td align="center">    Brown Gravy    </td><td align="center">      Apple Sauce</td></tr>
+<tr><td align="center">  Mashed White Potatoes  </td><td align="center">  Sauerkraut</td></tr>
+<tr><td align="center" colspan="2">                 Coleslaw</td></tr>
+<tr><td align="center" colspan="2">            Bread and Butter</td></tr>
+<tr><td align="center">   Cranberry Pie    </td><td align="center">        Coffee</td></tr>
+</table>
+
+<p>An old custom of the new year has been revived&mdash;making
+calls. Folks now visit about on New Year's Day very much
+in the same way as grandma entertained and kept open house on this day.</p>
+
+<p>To serve on New Year's visits:</p>
+
+<table summary="menu" class="menu">
+<tr><td align="center">          Celery    </td><td align="center">       Olives</td></tr>
+<tr><td align="center" colspan="2">            Pimento Sandwiches</td></tr>
+<tr><td align="center" colspan="2">           Baked Ham Sandwiches</td></tr>
+<tr><td align="center" colspan="2">       Celery and Cheese Sandwiches</td></tr>
+<tr><td align="center" colspan="2">           Tea, Coffee or Cocoa</td></tr>
+</table>
+
+<p>Other folks will prefer to entertain with a New Year's dinner.
+Perhaps this will give a suggestion:</p>
+
+<table summary="menu" class="menu">
+<tr><td align="center" colspan="2">           Oysters on Half Shell</td></tr>
+<tr><td align="center" colspan="2">                  Celery</td></tr>
+<tr><td align="center" colspan="2">       Ye Olde-tyme Vegetable Soup</td></tr>
+<tr><td align="center">     Boiled Fish       </td><td align="center">      Egg Sauce</td></tr>
+<tr><td align="center">  Baked Ham    </td><td align="center">    Champagne Style Sauce</td></tr>
+<tr><td align="center">    Browned Potatoes   </td><td align="center">            Peas</td></tr>
+<tr><td align="center" colspan="2">                 Coleslaw</td></tr>
+<tr><td align="center">   Mince or Apple Pie  </td><td align="center">           Coffee</td></tr>
+<tr><td align="center">         Nuts          </td><td align="center">       Raisins</td></tr>
+</table>
+<span class="pagenum"><a name="page479" id="page479"></a>[pg 479]</span>
+
+
+<h5>COD BASSLANO</h5>
+
+<p>The serving of a fish entree with the Sunday dinner gives
+just the right zest to the meal. Select two slices of cod or
+other sliced fish. Cut into small fillets and season and then
+roll in flour. Dip in beaten egg and then roll in fine bread
+crumbs. Fry until golden brown in hot fat and serve with tartare sauce.</p>
+
+
+<h5>ROAST LOIN OF PORK</h5>
+
+<p>Select a five- or six-pound cut and have the butcher remove
+the entire chine bone. Wipe and place in a baking pan and pat
+in one cup of flour. Core one apple for each service and place
+meat in the hot oven. Let brown and then reduce the heat and
+allow one-half hour for the meat to the pound to cook in a
+moderate oven. Baste with boiling water.</p>
+
+
+<h5>CRANBERRY DUMPLINGS</h5>
+
+<p>Chop two cups of cranberries very fine and add</p>
+
+<div class="poem">  <div class="stanza">
+<p>One-half cup of seedless raisins,</p>
+<p>One cup of brown sugar.</p>
+  </div>  </div>
+
+<p>Place in the mixing bowl</p>
+
+<div class="poem">  <div class="stanza">
+<p>One and one-half cups of flour,</p>
+<p>One-half teaspoon of salt,</p>
+<p>One teaspoon of baking powder.</p>
+  </div>  </div>
+
+<p>Stiffen to mix and then rub in three tablespoons of shortening
+and work to a dough with one-half cup of cold water. Roll
+out one-quarter inch thick and spread with cranberry mixture.
+Roll like for jelly roll and then wrap in a pudding cloth. Plunge
+in a saucepan containing boiling water; cook for forty minutes
+and then lift and drain. Serve, cut in inch-wide slices with
+sweetened cranberry sauce.</p>
+
+<p>Many persons like the old-fashioned idea of entertaining
+on New Year's Day with a real old-time dinner. An ideal number
+<span class="pagenum"><a name="page480" id="page480"></a>[pg 480]</span>
+is either eight or twelve persons. Put the full quota of
+leaves in the dining-room table and pad it nicely. Cover with
+your best table cloth. A miniature tree or a bush of mistletoe
+or holly for a centre-piece is both seasonable and appropriate.</p>
+
+<p>To serve this meal with one maid, it must be arranged so
+as to relieve her of the waitress tasks. Mould the butter into
+balls and arrange the service, allowing at least twenty-two
+inches between the guests. Place the celery and relish in glass
+dishes at intervals along the side of the table and serve the salad with the dinner.</p>
+
+
+<h5>A SUGGESTIVE COLONIAL MENU</h5>
+
+<table summary="menu" class="menu">
+<tr><td align="center" colspan="2">                  Oyster Soup</td></tr>
+<tr><td align="center">    Celery            </td><td align="center">    Home-made Relishes</td></tr>
+<tr><td align="center" colspan="2">         Roast Beef, Yorkshire Pudding</td></tr>
+<tr><td align="center">    Brown Gravy       </td><td align="center">     Horseradish Sauce</td></tr>
+<tr><td align="center">  Mashed Potatoes     </td><td align="center">         Buttered Onions</td></tr>
+<tr><td align="center" colspan="2">     Spiced Cantaloupe and Watermelon Rind</td></tr>
+<tr><td align="center" colspan="2">             Beet and Cabbage Salad</td></tr>
+<tr><td align="center">   Plum Pudding       </td><td align="center">              Mince Pie</td></tr>
+<tr><td align="center" colspan="2">                     Coffee</td></tr>
+</table>
+
+
+<h5>RECIPES FOR TWELVE PERSONS</h5>
+
+<p>Strain the juice of fifty stewing oysters, then look them
+over carefully and remove all bits of shell. Wash and then
+place in a saucepan and add two tablespoons of butter. Now
+place in a large saucepan</p>
+
+<div class="poem">  <div class="stanza">
+<p>Four pints of milk,</p>
+<p>One pint of oyster liquid,</p>
+<p>One-half cup of flour.</p>
+  </div>  </div>
+
+<p>Stir to dissolve the flour thoroughly and then bring quickly
+<span class="pagenum"><a name="page481" id="page481"></a>[pg 481]</span>
+to a boil. Bring the oysters quickly to the scalding point; add to the milk with</p>
+
+<div class="poem">  <div class="stanza">
+<p>Two tablespoons of finely minced parsley,</p>
+<p>One teaspoon of grated onion,</p>
+<p>One and one-half teaspoons of salt,</p>
+<p>One-half teaspoon of white pepper.</p>
+  </div>  </div>
+
+<p>Let simmer slowly for a few minutes. Serve with old-fashioned water crackers.</p>
+
+
+<h5>ROAST BEEF YORKSHIRE PUDDING</h5>
+
+<p>Select a fancy prime cut from a young steer and have the
+butcher cut off the chine and trim for roasting. Place in a baking
+pan without seasoning. Place in lowest part of the broiling
+oven. Cook, allowing fifteen minutes to the pound. Turn the
+meat every fifteen minutes and baste with its own fat.</p>
+
+<p>Cooking the meat before the flame gives it the flavor and
+appearance of the old-time open-fire roasting.</p>
+
+<p>About twenty minutes before serving the meal, place one-half
+cup of the drippings from the roasting pan in a baking
+pan and place in the oven to heat. While heating, prepare the
+pudding. Place in a bowl</p>
+
+<div class="poem">  <div class="stanza">
+<p>Two and one-half cups of milk,</p>
+<p>Two eggs.</p>
+  </div>  </div>
+
+<p>Beat to mix thoroughly and then add</p>
+
+<div class="poem">  <div class="stanza">
+<p>One and one-half teaspoons of salt,</p>
+<p>One-half teaspoon of pepper,</p>
+<p>One teaspoon of grated onion,</p>
+<p>Two and one-half cups of flour,</p>
+<p>Two level tablespoons of baking powder.</p>
+  </div>  </div>
+
+<p>Beat to remove the lumps and then pour into hot, well-greased
+baking pan about three-quarters of an inch deep. Bake
+<span class="pagenum"><a name="page482" id="page482"></a>[pg 482]</span>
+in a hot oven for twenty minutes, basting three times with the
+drippings from the roast.</p>
+
+<p>Add the flour to the pan in which the meat was roasted.
+Brown well and add three cups of cold water, salt and pepper
+to taste. Bring to the boiling point and cook for a few minutes, then serve.</p>
+
+<p>Some people like English horseradish sauce with the roast
+meat. And they serve the gravy over the pudding. Place in a saucepan.</p>
+
+<div class="poem">  <div class="stanza">
+<p>One-half cup of water,</p>
+<p>One-half cup of white vinegar,</p>
+<p>Five tablespoons of cornstarch.</p>
+  </div>  </div>
+
+<p>Stir to dissolve the starch and then bring to a boil and
+cook for five minutes. Add</p>
+
+<div class="poem">  <div class="stanza">
+<p>One-half cup of sour cream,</p>
+<p>One and one-half teaspoons of salt,</p>
+<p>One teaspoon of white pepper,</p>
+<p>One small glass of grated horseradish.</p>
+  </div>  </div>
+
+<p>Heat, stirring frequently, to the boiling point.</p>
+
+
+<h5>BEET AND CABBAGE SALAD</h5>
+
+<p>Shred fine one small head of cabbage. Place in salt water
+to crisp for one hour. Now drain. Turn on a cloth to dry. Place in a bowl and add</p>
+
+<div class="poem">  <div class="stanza">
+<p>One cup of finely shredded celery,</p>
+<p>Two onions, chopped fine,</p>
+<p>Two green peppers, chopped fine,</p>
+<p>One cup of mayonnaise dressing,</p>
+<p>One and one-half teapoons of salt,</p>
+<p>One teaspoon of paprika.</p>
+  </div>  </div>
+
+<p>Toss to mix thoroughly and then serve on individual salad
+plates. Garnish with finely chopped pickled beets in the form
+of a border around each service.</p>
+<span class="pagenum"><a name="page483" id="page483"></a>[pg 483]</span>
+
+<p>A market list for twelve persons:</p>
+
+<div class="poem">  <div class="stanza">
+<p>Nine pounds of standing rib-loin cut,</p>
+<p>Fifty oysters,</p>
+<p>Four branches of celery,</p>
+<p>Five points of milk,</p>
+<p>One-half pint of cream for coffee,</p>
+<p>One-quarter pound of coffee,</p>
+<p>One-quarter peck of onions,</p>
+<p>One bunch of beets,</p>
+<p>One small head of lettuce,</p>
+<p>Two peppers,</p>
+<p>Two dozen rolls,</p>
+<p>One pound of butter,</p>
+<p>Two eggs,</p>
+<p>One-half pound of plum pudding,</p>
+<p>One extra large pie, making twelve small cuts,</p>
+<p>One-quarter pound of sugar.</p>
+  </div>  </div>
+
+
+<h5>CORN RELISH</h5>
+
+<p>Place in a preserving kettle</p>
+
+<div class="poem">  <div class="stanza">
+<p>One can of shoepeg corn,</p>
+<p>One quart of cooked string beans,</p>
+<p>One quart of cooked lima beans,</p>
+<p>Eight green peppers, cut in small pieces,</p>
+<p>One small head of cabbage, shredded fine,</p>
+<p>One ounce of mustard seed.</p>
+  </div>  </div>
+
+<p>Equal parts of vinegar and water to cover. Bring to a boil
+and cook for thirty-five minutes. Now place in a bowl</p>
+
+<div class="poem">  <div class="stanza">
+<p>One cup of flour,</p>
+<p>One-half cup of yellow mustard,</p>
+<p>One-half cup of salt,</p>
+<p>One-half cup of sugar,</p>
+<p>One ounce of paprika,</p>
+<p>Two cups of vinegar.</p>
+  </div>  </div>
+
+<p>Stir to dissolve and then add to the boiling mixture. Cook
+for fifteen minutes and then fill into all-glass jars and seal.
+Store in a cool dry place.</p>
+<span class="pagenum"><a name="page484" id="page484"></a>[pg 484]</span>
+
+
+<h5>FOR EIGHT COUPLES</h5>
+
+<p>In English communities it is the custom to sit up and watch
+the departing year out and to welcome in the new. The farmers
+in the north country visit the orchards, while the folk in the
+highlands visit and return calls.</p>
+
+<p>The custom of New Year's calling is very old indeed, and
+in the years of long ago the Beau Brummels and dandies of the
+times enjoyed the New Year's calling as a very rare sport.</p>
+
+<p>The mummers who are abroad this day follow the ancient
+custom of dear old Scotland, where these rites have prevailed for many centuries.</p>
+
+<p>Toast the old year out and new one in with a loving cup:</p>
+
+<div class="poem">  <div class="stanza">
+<p>Ring out the old with all its hate,</p>
+<p>Ring in the new with love and cheer,</p>
+<p>Ring on, oh bells of time;</p>
+<p>Ring with joy, ere ye be too late.</p>
+  </div>  </div>
+
+<p>To prepare a loving cup for welcoming the new year for fifteen persons:</p>
+
+
+<h5>NEW YEAR'S PUNCH</h5>
+
+<div class="poem">  <div class="stanza">
+<p>One and one-half gallons of cider,</p>
+<p>One-half dozen bananas, sliced thin,</p>
+<p>One small bottle of cherries, cut into bits.</p>
+  </div>  </div>
+
+<p>Place a large lump in the ice bowl and stir to blend. Serve in tall punch glasses.</p>
+<span class="pagenum"><a name="page485" id="page485"></a>[pg 485]</span>
+
+
+<h5>A MIDNIGHT REPAST</h5>
+
+<table summary="menu" class="menu">
+<tr><td align="center" colspan="2">                Oysters &#224; la Newburg</td></tr>
+<tr><td align="center" colspan="2">                 Pimento Sandwiches</td></tr>
+<tr><td align="center">                 Pickles   </td><td align="center">   Celery</td></tr>
+<tr><td align="center" colspan="2">                   Salted Nuts</td></tr>
+<tr><td align="center">          New Year's Punch   </td><td align="center">   Coffee</td></tr>
+<tr><td align="center"> </td></tr>
+<tr><td align="center" colspan="2">or</td></tr>
+<tr><td align="center"> </td></tr>
+<tr><td align="center" colspan="2">              Creamed Chicken Delmonte</td></tr>
+<tr><td align="center" colspan="2">                   Celery Salad</td></tr>
+<tr><td align="center">           Home-made Pickles  </td><td align="center">    Olives</td></tr>
+<tr><td align="center">                 Rolls    </td><td align="center">  Butter</td></tr>
+<tr><td align="center">        New Year's Punch  </td><td align="center">    Tea or Coffee</td></tr>
+</table>
+
+<p>A punch may be made with part grape juice and part
+lemonade and then the fruit added.</p>
+
+
+<h5>OYSTERS A LA NEWBURG</h5>
+
+<p>For fifteen persons. Look over carefully and then wash one
+hundred stewing oysters. Drain. Now place in a saucepan</p>
+
+<div class="poem">  <div class="stanza">
+<p>One quart of oyster liquid,</p>
+<p>One quart of milk,</p>
+<p>Three-quarters cup of flour.</p>
+  </div>  </div>
+
+<p>Stir to dissolve thoroughly; bring to a boil and cook for
+five minutes. Now pan the oysters in their own juice by placing
+in a saucepan and constantly stirring until they reach the
+boiling point. Add the prepared sauce with</p>
+
+<div class="poem">  <div class="stanza">
+<p>Two onions, minced fine,</p>
+<p>One tall can of pimentoes, chopped fine,</p>
+<p>Two well-beaten eggs,</p>
+<p>One level tablespoon of salt,</p>
+<p>One and one-half teaspoons of paprika,</p>
+<p>One-half teaspoon of white pepper,</p>
+<p>One-half cup of finely chopped parsley.</p>
+  </div>  </div>
+
+<p>Heat slowly until boiling point is reached and then serve
+on thick slices of toast.</p>
+<span class="pagenum"><a name="page486" id="page486"></a>[pg 486]</span>
+
+
+<h5>PIMENTO SANDWICHES</h5>
+
+<p>Put</p>
+
+<div class="poem">  <div class="stanza">
+<p>One tall can of pimentoes,</p>
+<p>Two stalks of celery,</p>
+<p>Eight stalks of parsley,</p>
+<p>Two onions,</p>
+  </div>  </div>
+
+<p>through the food chopper and then add</p>
+
+<div class="poem">  <div class="stanza">
+<p>One cup of cottage cheese,</p>
+<p>Half-cup of mayonnaise,</p>
+<p>One teaspoon of salt,</p>
+<p>One teaspoon of paprika.</p>
+  </div>  </div>
+
+<p>Mix well and then spread the rye bread with the following:</p>
+
+<div class="poem">  <div class="stanza">
+<p>Four ounces of butter,</p>
+<p>Two tablespoons of mayonnaise dressing,</p>
+<p>One teaspoon of paprika,</p>
+<p>One-half teaspoon of mustard.</p>
+  </div>  </div>
+
+<p>Place in a mixing bowl and beat until a cream, then spread
+the mixture on the loaf and cut in thin slices. Spread the
+pimento mixture and cover with a second slice of bread. Cut into triangles.</p>
+
+
+<h5>CREAMED CHICKEN DELMONTE</h5>
+
+<p>Select a large stewing chicken about six and one-half to
+seven pounds. Singe and draw, then wash. Place in a preserving kettle with</p>
+
+<div class="poem">  <div class="stanza">
+<p>Two onions,</p>
+<p>One clove,</p>
+<p>One carrot, cut in dice,</p>
+<p>Two branches of celery, cut in small pieces,</p>
+<p>One fagot of soup herbs,</p>
+<p>Two and one-half quarts of boiling water.</p>
+  </div>  </div>
+
+<p>Cover closely and bring to a boil. Simmer slowly until tender
+and then cool in the stock. Now remove the skin and cut
+<span class="pagenum"><a name="page487" id="page487"></a>[pg 487]</span>
+meat in neat pieces, about one inch square. Place in a large saucepan</p>
+
+<div class="poem">  <div class="stanza">
+<p>One quart of chicken stock,</p>
+<p>Three-quarters cup of flour.</p>
+  </div>  </div>
+
+<p>Stir to blend thoroughly and then bring to a boil. Cook for
+five minutes and add two onions, minced fine, and</p>
+
+<div class="poem">  <div class="stanza">
+<p>One tall can of pimentoes, minced fine,</p>
+<p>One quart of celery, cut in inch blocks and parboiled,</p>
+<p>Three well-beaten eggs,</p>
+<p>One tablespoon of salt,</p>
+<p>One and one-half teaspoons of paprika,</p>
+<p>The prepared chicken meat,</p>
+<p>Juice of two small lemons.</p>
+  </div>  </div>
+
+<p>Heat until very hot and then serve on toast. Lay three
+tips of canned asparagus that has been heated in its own juice
+and then sprinkle with finely chopped parsley.</p>
+<span class="pagenum"><a name="page488" id="page488"></a>[pg 488]</span>
+
+<h1>Fresh Fruits and Vegetables</h1>
+
+<div class="figleft" style="width:35%;"><a href="images/501.png"><img width="100%" src="images/501.png" alt="" /></a></div>
+
+<h3>ON YOUR TABLE&mdash;ALL THE YEAR ROUND</h3>
+
+<p>It is now possible to serve the same
+fruits and vegetables on your table
+in December as in July. Save the
+excess from your gardens and orchards
+in the summer and help solve
+the winter food problems.</p>
+
+<h1>"Atlas"<br />E-Z Seal Jars</h1>
+
+<p>Are real preservers. Being all glass, they are absolutely
+sanitary, and they are so "E-Z" to close and open, that a
+child can operate them. Made in One-Half Pint, Pint,
+Quart and One-Half Gallon Sizes.</p>
+
+<h4>Manufactured by</h4>
+
+<h2>Hazel-Atlas Glass Company</h2>
+
+<h3>WHEELING, W. VA.</h3>
+<span class="pagenum"><a name="page489" id="page489"></a>[pg 489]</span>
+
+
+<hr />
+
+<h2>INDEX</h2>
+
+
+<h4>A</h4>
+
+<div class="poem">  <div class="stanza">
+<p>Accompaniment for lamb and mutton, <a href="#page323">323</a></p>
+  </div><div class="stanza">
+<p>Admiral sauce, <a href="#page194">194</a></p>
+  </div><div class="stanza">
+<p>A few pointers about vegetables, <a href="#page136">136</a></p>
+  </div><div class="stanza">
+<p>A la mode canadienne, <a href="#page302">302</a></p>
+  </div><div class="stanza">
+<p>Almond coffee cakes, <a href="#page23">23</a></p>
+  </div><div class="stanza">
+<p>American sauce, <a href="#page383">383</a></p>
+  </div><div class="stanza">
+<p>Angel cake, <a href="#page433">433</a></p>
+<p class="i2">small, <a href="#page51">51</a></p>
+  </div><div class="stanza">
+<p>Animal cookies, <a href="#page71">71</a></p>
+  </div><div class="stanza">
+<p>Anise seed rusk, <a href="#page28">28</a></p>
+  </div><div class="stanza">
+<p>Appetizers, <a href="#page175">175</a></p>
+  </div><div class="stanza">
+<p>Apple and raisin filling for duck, <a href="#page345">345</a></p>
+<p class="i2">and rice custard, <a href="#page113">113</a></p>
+<p class="i2">butter without cider, <a href="#page430">430</a></p>
+<p class="i2">cake, <a href="#page100">100</a></p>
+<p class="i2">croquettes, <a href="#page114">114</a></p>
+<p class="i2">custard pie, <a href="#page95">95</a></p>
+<p class="i2">dowdy, <a href="#page93">93</a></p>
+  </div><div class="stanza">
+<p>Apples, baked, <a href="#page111">111</a></p>
+<p class="i2">spiced, <a href="#page112">112</a></p>
+  </div><div class="stanza">
+<p>Apricot shortcake, <a href="#page97">97</a></p>
+  </div><div class="stanza">
+<p>Artichoke fried in batter, <a href="#page221">221</a></p>
+<p class="i2">Hollandaise sauce, <a href="#page220">220</a></p>
+<p class="i4">the Jerusalem, <a href="#page220">220</a></p>
+<p class="i2">vinaigrette, <a href="#page221">221</a></p>
+  </div><div class="stanza">
+<p>Artichokes, <a href="#page219">219</a></p>
+  </div><div class="stanza">
+<p>Asparagus and celery salad, <a href="#page287">287</a></p>
+<p class="i2">vinaigrette, <a href="#page286">286</a></p>
+  </div><div class="stanza">
+<p>Aunt Polly Rives's one-egg cake, <a href="#page352">352</a></p>
+  </div><div class="stanza">
+<p>A war cake of 1865, <a href="#page464">464</a></p>
+  </div><div class="stanza">
+  </div><div class="stanza">
+<h4>B</h4>
+  </div><div class="stanza">
+<p>Babas, <a href="#page27">27</a></p>
+  </div><div class="stanza">
+<p>Baby lima bean croquettes, <a href="#page74">74</a></p>
+<p class="i2">beans, baked, <a href="#page73">73</a></p>
+  </div><div class="stanza">
+<p>Bacon and onion sandwiches, <a href="#page373">373</a></p>
+  </div><div class="stanza">
+<p>Baked apples, <a href="#page111">111</a></p>
+<p class="i2">baby lima beans, <a href="#page73">73</a></p>
+<p class="i2">bananas, <a href="#page227">227</a></p>
+<p class="i2">beans with salt pork, <a href="#page76">76</a></p>
+<p class="i2">chicken, <a href="#page358">358</a></p>
+<p class="i4">and noodles, <a href="#page344">344</a></p>
+<p class="i2">dried  corn, <a href="#page138">138</a></p>
+<p class="i2">eggplant and tomatoes, <a href="#page427">427</a></p>
+<p class="i2">eggs in corn cases, <a href="#page177">177</a></p>
+<p class="i4">peppers, <a href="#page325">325</a></p>
+<p class="i2">emince of lamb in green</p>
+<p class="i2">fish, <a href="#page230">230</a></p>
+<p class="i2">green peppers, <a href="#page72">72</a></p>
+<p class="i2">ham, <a href="#page269">269</a></p>
+<p class="i4">Virginia, <a href="#page317">317</a></p>
+<p class="i2">omelet, <a href="#page134">134</a></p>
+<p class="i2">onions, <a href="#page223">223</a></p>
+<p class="i2">pears, <a href="#page250">250</a></p>
+<p class="i4">and cranberries, <a href="#page250">250</a></p>
+<p class="i2">potatoes, <a href="#page421">421</a></p>
+<p class="i2">prunes, <a href="#page120">120</a>, <a href="#page249">249</a></p>
+<p class="i2">shad, <a href="#page174">174</a></p>
+<p class="i2">slice of ham, <a href="#page322">322</a></p>
+<p class="i2">squab, <a href="#page206">206</a></p>
+<p class="i2">squash, <a href="#page140">140</a></p>
+<p class="i2">sugar-cured ham, <a href="#page473">473</a></p>
+<p class="i2">tomatoes, <a href="#page426">426</a></p>
+<p class="i4">Chelsea, <a href="#page142">142</a></p>
+<p class="i4">(cold), <a href="#page429">429</a></p>
+  </div><div class="stanza">
+<p>Baking, successful, points for, <a href="#page3">3</a></p>
+<p class="i2">the bread, <a href="#page4">4</a></p>
+  </div><div class="stanza">
+<p>Balls, Cousin Hetty's fish, <a href="#page353">353</a></p>
+<p class="i2">crab meat, <a href="#page167">167</a></p>
+<p class="i2">miniature codfish, <a href="#page473">473</a></p>
+<p class="i2">olive cheese, <a href="#page139">139</a></p>
+<p class="i2">spinach, <a href="#page146">146</a></p>
+  </div><div class="stanza">
+<p>Baltimore dressing, <a href="#page287">287</a></p>
+  </div><div class="stanza">
+<p>Banana custard pie, <a href="#page226">226</a></p>
+<p class="i2">fritters, <a href="#page84">84</a>, <a href="#page227">227</a></p>
+<p class="i2">ice cream, <a href="#page226">226</a></p>
+<p class="i2">muffins, <a href="#page228">228</a></p>
+<p class="i2">pancakes, <a href="#page228">228</a></p>
+<p class="i2">rice pudding, <a href="#page188">188</a></p>
+<p class="i2">sauce, <a href="#page229">229</a></p>
+<p class="i2">shortcake, <a href="#page96">96</a></p>
+<p class="i2">stuffing for chicken, <a href="#page227">227</a></p>
+  </div><div class="stanza">
+<p>Bananas &#224; la jamique, <a href="#page378">378</a></p>
+<p class="i2">baked, <a href="#page227">227</a></p>
+<p class="i2">fried, <a href="#page225">225</a></p>
+<p class="i2">Bannocks, <a href="#page353">353</a></p>
+  </div><div class="stanza">
+<p>Barbecue of boiled ham, <a href="#page271">271</a></p>
+  </div><div class="stanza">
+<p>Bass, broiled, <a href="#page315">315</a></p>
+  </div><div class="stanza">
+<p>Basslano, cod, <a href="#page478">478</a></p>
+  </div><div class="stanza">
+<p>Batardi sauce, <a href="#page382">382</a></p>
+  </div><div class="stanza">
+<p>Batter, artichoke fried in, <a href="#page221">221</a></p>
+<p class="i2">bread, <a href="#page42">42</a></p>
+<p class="i2">the, <a href="#page120">120</a>, <a href="#page291">291</a></p>
+<p class="i2">tripe fried in, <a href="#page291">291</a></p>
+<p class="i2">waffle, <a href="#page37">37</a></p>
+  </div><div class="stanza">
+<p>Bean sausage, <a href="#page340">340</a></p>
+<p class="i2">soup, <a href="#page148">148</a></p>
+  </div><div class="stanza">
+<p>Beans, Boston baked, <a href="#page378">378</a></p>
+<p class="i2">salted, <a href="#page442">442</a></p>
+<p class="i2">tomatoes and string, <a href="#page427">427</a></p>
+  </div><div class="stanza">
+<p>Bearnaise sauce, <a href="#page195">195</a></p>
+  </div><div class="stanza">
+<p>Beef, brown pot roast of shin, <a href="#page313">313</a></p>
+<p class="i2">chili of, <a href="#page163">163</a></p>
+<p class="i2">Creole, <a href="#page134">134</a></p>
+<p class="i2">croquettes, <a href="#page452">452</a></p>
+<p class="i2">delmonico roast, <a href="#page322">322</a></p>
+<p class="i2">fillet of, <a href="#page262">262</a></p>
+<p class="i2">how to cook corn, <a href="#page264">264</a></p>
+<p class="i2">neck of (Polish style), <a href="#page444">444</a></p>
+<p class="i2">pot roast of shin (English style), <a href="#page311">311</a></p>
+<p class="i4">Spanish, <a href="#page339">339</a></p>
+<p class="i2">stew, <a href="#page312">312</a></p>
+  </div><div class="stanza">
+<p>Beet and cabbage salad, <a href="#page482">482</a></p>
+  </div><div class="stanza">
+<p>Beets, buttered and spiced, <a href="#page341">341</a></p>
+  </div><div class="stanza">
+<p>Belgian rice balls, <a href="#page110">110</a></p>
+  </div><div class="stanza">
+<p>Belgian  pancakes, <a href="#page35">35</a></p>
+  </div><div class="stanza">
+<p>Bengal curry of lamb, <a href="#page325">325</a></p>
+  </div><div class="stanza">
+<p>Betty, brown, <a href="#page234">234</a></p>
+<p class="i2">orange, <a href="#page119">119</a></p>
+<p class="i2">raspberry fruit, <a href="#page185">185</a></p>
+  </div><div class="stanza">
+<p>Beverages, <a href="#page385">385</a></p>
+  </div><div class="stanza">
+<p>Biscuit, squash, <a href="#page141">141</a></p>
+<p class="i2">sweet potato, <a href="#page417">417</a></p>
+  </div><div class="stanza">
+<p>Biscuits, <a href="#page44">44</a></p>
+<p class="i2">cocoanut, <a href="#page45">45</a></p>
+<p class="i2">currant, <a href="#page41">41</a></p>
+<p class="i2">raisin, <a href="#page44">44</a></p>
+<p class="i2">rusk or tea, <a href="#page18">18</a></p>
+<p class="i2">sweet, <a href="#page45">45</a></p>
+<p class="i2">turkey meat, <a href="#page345">345</a></p>
+  </div><div class="stanza">
+<p>Blackberry pudding, <a href="#page183">183</a></p>
+  </div><div class="stanza">
+<p>Black nut cake, <a href="#page70">70</a></p>
+  </div><div class="stanza">
+<p>Blond French dressing, <a href="#page301">301</a></p>
+  </div><div class="stanza">
+<p>Bohemian relish, <a href="#page274">274</a></p>
+<p class="i2">sauce, <a href="#page384">384</a></p>
+  </div><div class="stanza">
+<p>Boiled dressing, <a href="#page300">300</a></p>
+<p class="i2">hominy with cheese sauce, <a href="#page104">104</a></p>
+<p class="i2">pork, <a href="#page157">157</a></p>
+<p class="i2">potatoes, <a href="#page260">260</a></p>
+<p class="i2">Salt cod, <a href="#page305">305</a></p>
+  </div><div class="stanza">
+<p>Bon-bons, <a href="#page455">455</a></p>
+  </div><div class="stanza">
+<p>Bone and stuffed shoulder of lamb, <a href="#page324">324</a></p>
+  </div><div class="stanza">
+<p>Boston baked beans, <a href="#page378">378</a></p>
+<p class="i2">brown bread, <a href="#page13">13</a>, <a href="#page14">14</a>, <a href="#page351">351</a></p>
+  </div><div class="stanza">
+<p>Bouillon, <a href="#page149">149</a></p>
+<p class="i2">court, <a href="#page230">230</a></p>
+  </div><div class="stanza">
+<p>Box, dough, <a href="#page2">2</a></p>
+  </div><div class="stanza">
+<p>Braids, <a href="#page17">17</a></p>
+  </div><div class="stanza">
+<p>Brains, to prepare, <a href="#page290">290</a></p>
+  </div><div class="stanza">
+<p>Braised celery, <a href="#page73">73</a></p>
+<p class="i2">onions, <a href="#page75">75</a>, <a href="#page448">448</a></p>
+<p class="i2">ox tails, <a href="#page377">377</a></p>
+<p class="i4">with baked dried peas, <a href="#page162">162</a></p>
+<p class="i2">red cabbage, <a href="#page431">431</a></p>
+<p class="i2">rolled flank steak, <a href="#page320">320</a></p>
+<p class="i2">sweetbreads, <a href="#page158">158</a></p>
+  </div><div class="stanza">
+<p>Bran bread, <a href="#page12">12</a></p>
+<p class="i2">muffins, <a href="#page39">39</a></p>
+  </div><div class="stanza">
+<p>Bread, batter, <a href="#page42">42</a></p>
+<p class="i2">ye old Virginia, <a href="#page436">436</a></p>
+<p class="i2">Boston brown, <a href="#page13">13</a>, <a href="#page14">14</a>, <a href="#page351">351</a></p>
+<p class="i2">bran, <a href="#page12">12</a></p>
+<p class="i2">Brest, <a href="#page25">25</a></p>
+<p class="i2">buttermilk, <a href="#page380">380</a></p>
+<p class="i2">California orange, <a href="#page12">12</a></p>
+<p class="i2">care of, after baking, <a href="#page5">5</a></p>
+<p class="i2">famous French, to make, <a href="#page10">10</a></p>
+<p class="i2">food value of, <a href="#page6">6</a></p>
+<p class="i2">graham, <a href="#page11">11</a></p>
+<p class="i2">griddle cakes, <a href="#page29">29</a></p>
+  </div>  </div>
+<span class="pagenum"><a name="page490" id="page490"></a>[pg 490]</span>
+<div class="poem">  <div class="stanza">
+<p>Bread, Louisiana, <a href="#page43">43</a></p>
+<p class="i2">prune, <a href="#page11">11</a></p>
+<p class="i2">rye, <a href="#page10">10</a></p>
+<p class="i2">Scotch oat, <a href="#page14">14</a></p>
+<p class="i2">Southern spoon, <a href="#page42">42</a></p>
+<p class="i2">the staff of life, <a href="#page1">1</a></p>
+<p class="i2">wheat entire, <a href="#page11">11</a></p>
+<p class="i2">yesterday's bran, <a href="#page379">379</a></p>
+  </div><div class="stanza">
+<p>Breakfast, <a href="#page328">328</a>, <a href="#page337">337</a>, <a href="#page338">338</a></p>
+<p class="i2">Christmas, <a href="#page470">470</a></p>
+<p class="i2">New Year's, <a href="#page474">474</a></p>
+  </div><div class="stanza">
+<p>Breast of Guinea hen (terrapin style), <a href="#page254">254</a></p>
+  </div><div class="stanza">
+<p>Brest bread, <a href="#page25">25</a></p>
+  </div><div class="stanza">
+<p>Brining cauliflower, <a href="#page441">441</a></p>
+  </div><div class="stanza">
+<p>Brioche, <a href="#page24">24</a></p>
+  </div><div class="stanza">
+<p>Broiled bass, <a href="#page315">315</a></p>
+<p class="i2">chicken, bacon garnish, <a href="#page200">200</a></p>
+<p class="i4">(Virginia  style), <a href="#page253">253</a></p>
+<p class="i2">hamburg steak, <a href="#page298">298</a></p>
+<p class="i2">mackerel, <a href="#page471">471</a></p>
+<p class="i2">oysters, <a href="#page412">412</a></p>
+<p class="i4">&#224; la Maryland, <a href="#page421">421</a></p>
+<p class="i4">Virginia, <a href="#page412">412</a></p>
+<p class="i2">salt mackerel (Flemish style), <a href="#page307">307</a></p>
+<p class="i2">shad roe, <a href="#page173">173</a></p>
+<p class="i2">sweet potatoes, <a href="#page416">416</a></p>
+  </div><div class="stanza">
+<p>Broth, oyster, <a href="#page243">243</a></p>
+  </div><div class="stanza">
+<p>Brown betty, <a href="#page234">234</a></p>
+<p class="i2">emince fowl, <a href="#page354">354</a></p>
+<p class="i2">pot roast of shin beef, <a href="#page318">318</a></p>
+<p class="i2">sauce, <a href="#page383">383</a></p>
+  </div><div class="stanza">
+<p>Buckwheat cakes, <a href="#page29">29</a></p>
+  </div><div class="stanza">
+<p>Buffet supper, <a href="#page370">370</a></p>
+  </div><div class="stanza">
+<p>Bun, Spanish, <a href="#page27">27</a>, <a href="#page376">376</a></p>
+  </div><div class="stanza">
+<p>Buns, cinnamon, sticky, <a href="#page20">20</a></p>
+<p class="i2">cocoanut, <a href="#page23">23</a></p>
+<p class="i2">English bath, <a href="#page18">18</a></p>
+<p class="i2">plain, <a href="#page19">19</a></p>
+<p class="i2">St. Nazaire, <a href="#page21">21</a></p>
+  </div><div class="stanza">
+<p>Butter cream  icing, <a href="#page57">57</a></p>
+<p class="i2">English, <a href="#page297">297</a></p>
+<p class="i2">French, <a href="#page296">296</a></p>
+<p class="i2">Italian, <a href="#page297">297</a></p>
+<p class="i2">Lancaster apple, <a href="#page430">430</a></p>
+<p class="i2">London, <a href="#page297">297</a></p>
+<p class="i2">onions fried in, <a href="#page222">222</a></p>
+<p class="i2">parsley, <a href="#page225">225</a>, <a href="#page471">471</a></p>
+<p class="i2">Swiss, <a href="#page297">297</a></p>
+  </div><div class="stanza">
+<p>Buttered and spiced beets, <a href="#page341">341</a></p>
+  </div><div class="stanza">
+<p>Butterfish, creole, <a href="#page337">337</a></p>
+  </div><div class="stanza">
+<p>Buttermilk bag pudding, <a href="#page187">187</a></p>
+<p class="i2">bread, <a href="#page380">380</a></p>
+<p class="i2">cheese pie, <a href="#page381">381</a></p>
+<p class="i2">custard, <a href="#page379">379</a></p>
+<p class="i2">doughnuts, <a href="#page381">381</a></p>
+  </div><div class="stanza">
+<p>Butterscotch pie, <a href="#page219">219</a></p>
+  </div><div class="stanza">
+  </div><div class="stanza">
+<h4>C</h4>
+  </div><div class="stanza">
+<p>Cabbage, braised red, <a href="#page431">431</a></p>
+<p class="i2">cream, <a href="#page284">284</a></p>
+<p class="i2">pickled red, <a href="#page431">431</a></p>
+<p class="i2">pudding, <a href="#page349">349</a></p>
+<p class="i2">soup, <a href="#page248">248</a></p>
+  </div><div class="stanza">
+<p>Cake, angel, <a href="#page433">433</a></p>
+<p class="i2">small, <a href="#page51">51</a></p>
+<p class="i2">Aunt Polly Rives's one-egg, <a href="#page352">352</a></p>
+<p class="i2">apple, <a href="#page100">100</a></p>
+<p class="i2">a war, of 1865, <a href="#page464">464</a></p>
+<p class="i2">black nut, <a href="#page70">70</a></p>
+<p class="i2">California prune, <a href="#page121">121</a></p>
+<p class="i2">cheap fruit, <a href="#page65">65</a></p>
+<p class="i2">cheese, <a href="#page69">69</a></p>
+<p class="i2">chocolate layer, <a href="#page60">60</a></p>
+<p class="i2">cinnamon, <a href="#page22">22</a></p>
+<p class="i2">Devil's food, <a href="#page59">59</a></p>
+  </div><div class="stanza">
+<p>Cake for two, <a href="#page368">368</a></p>
+<p class="i2">fruit, <a href="#page50">50</a>, <a href="#page62">62</a>, <a href="#page336">336</a></p>
+<p class="i2">inexpensive, <a href="#page63">63</a></p>
+<p class="i2">ginger, <a href="#page52">52</a></p>
+<p class="i2">grandmother's fruit, <a href="#page462">462</a></p>
+<p class="i2">gutney run potato, <a href="#page423">423</a>*</p>
+<p class="i2">loaf, <a href="#page55">55</a></p>
+<p class="i4">(one-egg), <a href="#page51">51</a></p>
+<p class="i2">Moravian fruit, <a href="#page463">463</a></p>
+<p class="i4">spice, <a href="#page54">54</a></p>
+<p class="i2">nut honey, <a href="#page209">209</a></p>
+<p class="i2">orange short, <a href="#page332">332</a></p>
+<p class="i2">peach, <a href="#page99">99</a></p>
+<p class="i2">pound, large, <a href="#page67">67</a></p>
+<p class="i4">small, <a href="#page67">67</a></p>
+<p class="i2">raisin, <a href="#page343">343</a></p>
+<p class="i2">Rumanian fruit, <a href="#page63">63</a></p>
+<p class="i2">small fruit, <a href="#page463">463</a></p>
+<p class="i2">Swiss crumb, <a href="#page53">53</a></p>
+<p class="i2">two-layer, <a href="#page54">54</a></p>
+<p class="i2">white fruit, <a href="#page66">66</a></p>
+<p class="i2">pound, <a href="#page66">66</a></p>
+<p class="i2">yeast-raised, how to make, <a href="#page23">23</a></p>
+  </div><div class="stanza">
+<p>Cakes, almond coffee, <a href="#page23">23</a></p>
+<p class="i2">bread griddle, <a href="#page29">29</a></p>
+<p class="i2">buckwheat, <a href="#page29">29</a></p>
+<p class="i2">cornmeal griddle, <a href="#page32">32</a></p>
+<p class="i2">drop, <a href="#page55">55</a></p>
+<p class="i2">English seed, <a href="#page61">61</a></p>
+<p class="i2">fish, <a href="#page316">316</a></p>
+<p class="i2">griddle, <a href="#page28">28</a>, <a href="#page36">36</a></p>
+<p class="i4">Vermont rhubarb, <a href="#page125">125</a></p>
+<p class="i2">honey, <a href="#page211">211</a></p>
+<p class="i2">Indian griddle, <a href="#page28">28</a></p>
+<p class="i2">Jack O'Lantern, <a href="#page335">335</a></p>
+<p class="i2">potato, <a href="#page259">259</a></p>
+<p class="i2">rice batter, <a href="#page44">44</a></p>
+<p class="i4">griddle, <a href="#page30">30</a></p>
+<p class="i2">sausage, <a href="#page159">159</a></p>
+<p class="i2">squash, <a href="#page139">139</a></p>
+<p class="i2">sweet potato (Georgia style), <a href="#page418">418</a></p>
+<p class="i2">Virginia griddle, <a href="#page341">341</a></p>
+  </div><div class="stanza">
+<p>Calas, <a href="#page112">112</a></p>
+  </div><div class="stanza">
+<p>Calf's heart &#224; la mode, <a href="#page291">291</a></p>
+  </div><div class="stanza">
+<p>California orange bread, <a href="#page12">12</a></p>
+<p class="i2">prune cake, <a href="#page121">121</a></p>
+  </div><div class="stanza">
+<p>Canadian sauce, <a href="#page384">384</a></p>
+  </div><div class="stanza">
+<p>Canadienne, &#224; la mode, <a href="#page302">302</a></p>
+  </div><div class="stanza">
+<p>Canape &#224; la mode, <a href="#page274">274</a></p>
+<p class="i2">cheese, <a href="#page273">273</a></p>
+<p class="i2">Italian, <a href="#page271">271</a>, <a href="#page274">274</a></p>
+<p class="i2">la brete, <a href="#page273">273</a></p>
+<p class="i2">olive, <a href="#page189">189</a></p>
+<p class="i2">sardine, <a href="#page473">473</a></p>
+<p class="i2">the, <a href="#page176">176</a></p>
+<p class="i2">tomato, <a href="#page273">273</a></p>
+  </div><div class="stanza">
+<p>Candied sweet potato, <a href="#page418">418</a>, <a href="#page459">459</a></p>
+  </div><div class="stanza">
+<p>Candied sweet potatoes with honey, <a href="#page208">208</a></p>
+  </div><div class="stanza">
+<p>Candy, <a href="#page454">454</a></p>
+<p class="i2">sugarless, <a href="#page455">455</a></p>
+  </div><div class="stanza">
+<p>Caramel pudding, <a href="#page236">236</a></p>
+<p class="i2">sauce, <a href="#page236">236</a></p>
+  </div><div class="stanza">
+<p>Care of the bread after baking, <a href="#page5">5</a></p>
+  </div><div class="stanza">
+<p>Carolina corn pone, <a href="#page437">437</a></p>
+  </div><div class="stanza">
+<p>Carrots &#224; la brabanconne, <a href="#page74">74</a></p>
+  </div><div class="stanza">
+<p>Cartheoth, eggs, <a href="#page278">278</a></p>
+  </div><div class="stanza">
+<p>Casserole, neck chops in, <a href="#page433">433</a></p>
+  </div><div class="stanza">
+<p>Cauliflower, brining, <a href="#page441">441</a></p>
+<p class="i2">salting, <a href="#page442">442</a></p>
+  </div><div class="stanza">
+<p>Celery, braised, <a href="#page73">73</a></p>
+<p class="i2">curly, <a href="#page357">357</a></p>
+<p class="i2">Parisian, <a href="#page303">303</a></p>
+<p class="i2">pur&#233;e, <a href="#page242">242</a></p>
+<p class="i4">sauce, <a href="#page79">79</a></p>
+<p class="i2">soup, <a href="#page245">245</a></p>
+  </div><div class="stanza">
+<p>Century cheese sandwiches, <a href="#page461">461</a></p>
+  </div><div class="stanza">
+<p>Charlotte, prune, <a href="#page122">122</a></p>
+<p class="i2">Russe, <a href="#page61">61</a></p>
+  </div><div class="stanza">
+<p>Chartreuse, salmon, <a href="#page305">305</a></p>
+  </div><div class="stanza">
+<p>Cheap fruit cake, <a href="#page65">65</a></p>
+  </div><div class="stanza">
+<p>Cheese and pepper sandwiches, <a href="#page373">373</a></p>
+<p class="i2">cake, <a href="#page69">69</a></p>
+<p class="i2">canape, <a href="#page273">273</a></p>
+<p class="i2">cutlets, <a href="#page135">135</a></p>
+<p class="i2">dressing, <a href="#page288">288</a></p>
+<p class="i2">head, <a href="#page271">271</a></p>
+<p class="i2">loaf, <a href="#page270">270</a></p>
+<p class="i2">making scrapple and hogshead, <a href="#page433">433</a></p>
+<p class="i2">sandwiches, <a href="#page136">136</a></p>
+<p class="i2">sauce, <a href="#page196">196</a>, <a href="#page272">272</a></p>
+  </div><div class="stanza">
+<p>Chelsea rabbit, <a href="#page272">272</a></p>
+  </div><div class="stanza">
+<p>Cherry custard, <a href="#page186">186</a></p>
+<p class="i2">dumplings, <a href="#page101">101</a></p>
+<p class="i2">roly-poly, <a href="#page68">68</a></p>
+<p class="i2">sauce, <a href="#page81">81</a></p>
+  </div><div class="stanza">
+<p>Chicken &#224; la king, <a href="#page253">253</a></p>
+<p class="i2">and green pepper sandwiches, <a href="#page252">252</a></p>
+<p class="i2">and noodles, baked, <a href="#page344">344</a></p>
+<p class="i2">and rice curry, <a href="#page201">201</a></p>
+<p class="i2">baked, <a href="#page358">358</a></p>
+<p class="i2">banana stuffing for, <a href="#page227">227</a></p>
+<p class="i2">broiled (Virginia style), <a href="#page253">253</a></p>
+<p class="i2">custard, <a href="#page361">361</a></p>
+<p class="i2">dumplings, <a href="#page355">355</a></p>
+<p class="i2">fricasse, <a href="#page255">255</a></p>
+<p class="i2">gumbo okra, <a href="#page204">204</a></p>
+<p class="i2">how to prepare for chicken salad or cold cuts, <a href="#page202">202</a></p>
+<p class="i2">loaf, <a href="#page202">202</a>, <a href="#page356">356</a></p>
+<p class="i2">mousse, <a href="#page204">204</a></p>
+<p class="i2">poindexter, filling of, <a href="#page207">207</a></p>
+<p class="i2">pot roast (Cedar hollow style), <a href="#page201">201</a></p>
+<p class="i2">roast, <a href="#page203">203</a></p>
+<p class="i4">(split style), <a href="#page255">255</a></p>
+<p class="i2">roll, <a href="#page351">351</a></p>
+<p class="i2">salad sandwiches, <a href="#page205">205</a></p>
+<p class="i2">tamales, <a href="#page207">207</a></p>
+  </div><div class="stanza">
+<p>Chili con carne, <a href="#page447">447</a></p>
+<p class="i2">of beef, <a href="#page163">163</a></p>
+<p class="i2">sauce, <a href="#page438">438</a></p>
+  </div><div class="stanza">
+<p>Chips, quince, <a href="#page451">451</a></p>
+  </div><div class="stanza">
+<p>Chocolate butter cream, <a href="#page61">61</a></p>
+<p class="i2">cornstarch pudding, <a href="#page188">188</a></p>
+<p class="i2">filling for cakes made from cocoa, <a href="#page71">71</a></p>
+  </div>  </div>
+<span class="pagenum"><a name="page491" id="page491"></a>[pg 491]</span>
+
+<hr />
+
+<div class="figcenter" style="width:70%;"><a href="images/504-1.png"><img width="100%" src="images/504-1.png" alt="'I never grate chocolate anymore!'" /></a><h1>"<i>I never grate chocolate anymore!</i>"</h1></div>
+
+<blockquote><p>
+I give my icings, fillings, pies and puddings
+"<i>that chocolaty taste</i>" of Runkel's without bothering
+to grate chocolate. Runkel's All-Purpose Cocoa
+is the finest quality chocolate, <i>already a powder, all ready to use</i>!</p>
+
+<p>You need no special recipes. Just use three level
+tablespoonfuls (&#190; oz.) of Runkel's All-Purpose Cocoa
+instead of each "square" (1 oz.) of cooking chocolate.
+It not only improves the flavor, but saves &#188; the cost.</p>
+
+<p>Interesting Dessert Book, "<i>The New Cocoa Cookery</i>,"
+will be sent you gratis upon request.
+</p></blockquote>
+
+<div class="poem">  <div class="stanza">
+<p>RUNKEL BROS., Inc.</p>
+<p class="i2"><font size="-1">Domestic Science Department</font></p>
+<p>459 West 30th Street, New York City</p>
+  </div>  </div>
+
+<table summary="ad">
+<tr><td width="70%"><b><font size="+3">Runkel's</font><br/><font size="+2">All-Purpose Cocoa</font><br /><i>for Drinking, Baking and Cooking</i></b></td>
+<td width="30%"><div class="figright" style="width:100%;"><a href="images/504-2.png"><img width="100%" src="images/504-2.png" alt="Runkel's All-Purpose Cocoa for Drinking, Baking and Cooking" /></a></div></td>
+</tr>
+</table>
+
+<hr />
+
+<span class="pagenum"><a name="page492" id="page492"></a>[pg 492]</span>
+<div class="poem">  <div class="stanza">
+<p>Chocolate, how to prepare, <a href="#page385">385</a></p>
+<p class="i2">icing, <a href="#page57">57</a></p>
+<p class="i2">layer cake, <a href="#page60">60</a></p>
+<p class="i2">parfait, <a href="#page399">399</a></p>
+<p class="i2">pie, <a href="#page218">218</a></p>
+<p class="i2">rice pudding, <a href="#page234">234</a></p>
+<p class="i2">sauce, <a href="#page82">82</a>, <a href="#page83">83</a></p>
+  </div><div class="stanza">
+<p>Chop suey, <a href="#page321">321</a></p>
+  </div><div class="stanza">
+<p>Chops, <a href="#page160">160</a></p>
+<p class="i2">to cook, <a href="#page160">160</a></p>
+  </div><div class="stanza">
+<p>Chow-chow, <a href="#page448">448</a></p>
+  </div><div class="stanza">
+<p>Chowder, Conecticut fish, <a href="#page305">305</a></p>
+<p class="i2">salt, <a href="#page266">266</a></p>
+  </div><div class="stanza">
+<p>Christmas breakfast, <a href="#page470">470</a></p>
+<p class="i2">dinner, <a href="#page356">356</a>, <a href="#page456">456</a>, <a href="#page469">469</a>, <a href="#page470">470</a></p>
+<p class="i2">goodies, <a href="#page361">361</a></p>
+  </div><div class="stanza">
+<p>Chuck, the, <a href="#page309">309</a></p>
+  </div><div class="stanza">
+<p>Cider, apple butter with, <a href="#page430">430</a></p>
+<p class="i2">jelly pie, <a href="#page93">93</a></p>
+<p class="i2">sauce (champagne sauce), <a href="#page382">382</a></p>
+  </div><div class="stanza">
+<p>Cinnamon buns, sticky, <a href="#page20">20</a></p>
+<p class="i2">cake, <a href="#page22">22</a></p>
+<p class="i2">toast, <a href="#page406">406</a></p>
+  </div><div class="stanza">
+<p>Clam cocktail, <a href="#page268">268</a></p>
+<p class="i2">fritters, <a href="#page268">268</a></p>
+<p class="i4">(Red River boathouse style), <a href="#page267">267</a></p>
+  </div><div class="stanza">
+<p>Clams, <a href="#page269">269</a></p>
+<p class="i2">deviled, <a href="#page267">267</a></p>
+<p class="i2">steamed salt oyster of, <a href="#page266">266</a></p>
+  </div><div class="stanza">
+<p>Clear soup, <a href="#page241">241</a></p>
+<p class="i2">tomato soup, <a href="#page472">472</a></p>
+  </div><div class="stanza">
+<p>Cobbler, Southern style, <a href="#page68">68</a></p>
+  </div><div class="stanza">
+<p>Cocktail, clam, <a href="#page268">268</a></p>
+<p class="i2">grape-juice, <a href="#page339">339</a></p>
+<p class="i2">Long Island sound, <a href="#page315">315</a></p>
+<p class="i2">oyster, <a href="#page169">169</a></p>
+<p class="i2">rhubarb, <a href="#page124">124</a></p>
+<p class="i2">to make a, <a href="#page411">411</a></p>
+  </div><div class="stanza">
+<p>Cocoanut biscuits, <a href="#page45">45</a></p>
+<p class="i2">buns, <a href="#page23">23</a></p>
+<p class="i2">icing, <a href="#page22">22</a></p>
+<p class="i2">pudding, <a href="#page232">232</a></p>
+  </div><div class="stanza">
+<p>Cod basslano, <a href="#page479">479</a></p>
+<p class="i2">boiled salt, <a href="#page305">305</a></p>
+  </div><div class="stanza">
+<p>Cod, salt, Vermont, <a href="#page307">307</a></p>
+  </div><div class="stanza">
+<p>Coddled eggs, <a href="#page178">178</a></p>
+  </div><div class="stanza">
+<p>Codfish, creamed, <a href="#page447">447</a></p>
+<p class="i2">fillet of, tartar sauce, <a href="#page459">459</a></p>
+  </div><div class="stanza">
+<p>Coffee, <a href="#page386">386</a>, <a href="#page387">387</a></p>
+<p class="i2">&#224; la creme, <a href="#page389">389</a></p>
+<p class="i2">au lait, <a href="#page388">388</a></p>
+<p class="i2">custard, parfait style, <a href="#page85">85</a></p>
+<p class="i2">epicurean creole, <a href="#page388">388</a></p>
+<p class="i2">noir, <a href="#page344">344</a></p>
+<p class="i2">Turkish, <a href="#page389">389</a></p>
+  </div><div class="stanza">
+<p>Cold spice, tongue, <a href="#page316">316</a></p>
+  </div><div class="stanza">
+<p>Cole slaw, <a href="#page131">131</a>, <a href="#page359">359</a></p>
+  </div><div class="stanza">
+<p>Colonial cream, <a href="#page185">185</a></p>
+  </div><div class="stanza">
+<p>Congress pie, <a href="#page94">94</a></p>
+  </div><div class="stanza">
+<p>Connecticut fish chowder, <a href="#page305">305</a></p>
+  </div><div class="stanza">
+<p>Cooked salad dressing, <a href="#page128">128</a></p>
+  </div><div class="stanza">
+<p>Cookies, animal, <a href="#page71">71</a></p>
+<p class="i2">crumb, <a href="#page235">235</a></p>
+<p class="i2">honey, <a href="#page210">210</a></p>
+<p class="i2">lace, <a href="#page461">461</a></p>
+<p class="i2">soft, <a href="#page60">60</a></p>
+<p class="i4">chocolate, <a href="#page70">70</a></p>
+<p class="i2">sweet potato, <a href="#page416">416</a></p>
+  </div><div class="stanza">
+<p>Cooking the fancy cuts, <a href="#page290">290</a></p>
+  </div><div class="stanza">
+<p>Corn, <a href="#page423">423</a></p>
+<p class="i2">baked dried, <a href="#page138">138</a></p>
+<p class="i2">beef hash, <a href="#page317">317</a></p>
+<p class="i2">cases, baked eggs in, <a href="#page177">177</a></p>
+<p class="i2">cream of, supreme, <a href="#page249">249</a></p>
+<p class="i2">fritters, <a href="#page75">75</a></p>
+<p class="i4">for two people, <a href="#page424">424</a></p>
+<p class="i2">muffins, <a href="#page41">41</a></p>
+<p class="i2">pudding, <a href="#page265">265</a></p>
+<p class="i2">relish, <a href="#page483">483</a></p>
+<p class="i2">salted, <a href="#page424">424</a></p>
+<p class="i2">scalloped, <a href="#page77">77</a></p>
+<p class="i2">to dry (Lancaster County recipe), <a href="#page424">424</a></p>
+  </div><div class="stanza">
+<p>Cornmeal griddle cakes, <a href="#page32">32</a></p>
+<p class="i2">sausages, <a href="#page438">438</a></p>
+  </div><div class="stanza">
+<p>Correct method of boiling</p>
+<p class="i2">meat, <a href="#page156">156</a></p>
+<p class="i2">temperature for deep-fat</p>
+<p class="i4">frying, <a href="#page215">215</a></p>
+  </div><div class="stanza">
+<p>Cottage pudding, <a href="#page56">56</a></p>
+  </div><div class="stanza">
+<p>Country cheese sandwiches, <a href="#page135">135</a></p>
+<p class="i2">dressing, <a href="#page142">142</a></p>
+<p class="i2">style green apple pie, <a href="#page93">93</a></p>
+<p class="i2">supper, <a href="#page478">478</a></p>
+  </div><div class="stanza">
+<p>Court bouillon, <a href="#page230">230</a></p>
+  </div><div class="stanza">
+<p>Cousin Hetty's fish balls, <a href="#page353">353</a></p>
+  </div><div class="stanza">
+<p>Crab meat, <a href="#page166">166</a></p>
+<p class="i4">&#224; la king, <a href="#page168">168</a></p>
+<p class="i4">au gratin, <a href="#page170">170</a></p>
+<p class="i4">balls, <a href="#page167">167</a></p>
+<p class="i4">served in cream, <a href="#page166">166</a></p>
+<p class="i2">ravigotte, <a href="#page168">168</a></p>
+  </div><div class="stanza">
+<p>Crabs, deviled, <a href="#page245">245</a></p>
+<p class="i2">fried, <a href="#page167">167</a></p>
+<p class="i2">soft shell, <a href="#page171">171</a></p>
+  </div><div class="stanza">
+<p>Cranberries, baked pears and, <a href="#page251">251</a></p>
+  </div><div class="stanza">
+<p>Cranberry conserve, <a href="#page217">217</a></p>
+<p class="i2">dumplings, <a href="#page479">479</a></p>
+<p class="i2">jelly, <a href="#page84">84</a>, <a href="#page358">358</a></p>
+<p class="i2">jelly, using syrup, <a href="#page370">370</a></p>
+<p class="i2">roll, <a href="#page216">216</a>, <a href="#page432">432</a></p>
+  </div><div class="stanza">
+<p>Cream cabbage, <a href="#page284">284</a></p>
+<p class="i2">chocolate butter, <a href="#page61">61</a></p>
+<p class="i2">coffee shake, <a href="#page391">391</a></p>
+<p class="i2">Colonial, <a href="#page185">185</a></p>
+<p class="i2">finnan haddie, <a href="#page315">315</a></p>
+<p class="i2">ginger, <a href="#page126">126</a></p>
+<p class="i2">horseradish sauce, <a href="#page195">195</a></p>
+<p class="i2">Malvern, <a href="#page211">211</a></p>
+<p class="i2">of corn, supreme, <a href="#page249">249</a></p>
+<p class="i2">of cucumber, <a href="#page249">249</a></p>
+<p class="i2">of onion, <a href="#page246">246</a></p>
+<p class="i2">of tomato, <a href="#page247">247</a></p>
+<p class="i2">puffs, <a href="#page217">217</a></p>
+<p class="i2">sauce, <a href="#page384">384</a></p>
+<p class="i2">soups, <a href="#page246">246</a></p>
+<p class="i2">tapioca pudding, <a href="#page102">102</a></p>
+  </div><div class="stanza">
+<p>Creamed chicken delmonte, <a href="#page486">486</a></p>
+<p class="i2">codfish, <a href="#page447">447</a></p>
+<p class="i2">mushrooms, <a href="#page75">75</a></p>
+  </div><div class="stanza">
+<p>Creole beef, <a href="#page164">164</a></p>
+<p class="i2">fried fish, <a href="#page231">231</a></p>
+<p class="i2">butterfish, <a href="#page337">337</a></p>
+<p class="i2">liver and bacon, <a href="#page320">320</a></p>
+<p class="i2">rice, <a href="#page109">109</a></p>
+<p class="i2">sauce, <a href="#page198">198</a></p>
+<p class="i2">tripe, <a href="#page292">292</a></p>
+  </div><div class="stanza">
+<p>Crescents, <a href="#page18">18</a></p>
+  </div><div class="stanza">
+<p>Croquettes, apple, <a href="#page114">114</a></p>
+<p class="i2">baby lima beans, <a href="#page74">74</a></p>
+<p class="i2">beef, <a href="#page452">452</a></p>
+<p class="i2">eggplant, <a href="#page72">72</a></p>
+<p class="i2">lima  beans, <a href="#page182">182</a></p>
+<p class="i2">nut and pepper, <a href="#page181">181</a></p>
+<p class="i2">potato, <a href="#page419">419</a></p>
+<p class="i2">sweet potato, <a href="#page415">415</a></p>
+<p class="i2">turkey, <a href="#page346">346</a></p>
+<p class="i2">veal, <a href="#page289">289</a></p>
+  </div><div class="stanza">
+<p>Crullers, <a href="#page48">48</a></p>
+<p class="i2">Louisiana, <a href="#page53">53</a></p>
+<p class="i2">or doughnuts, how to fry, <a href="#page48">48</a></p>
+  </div><div class="stanza">
+<p>Crumb cookies, <a href="#page235">235</a></p>
+  </div><div class="stanza">
+<p>Crystals, ginger, <a href="#page454">454</a></p>
+  </div><div class="stanza">
+<p>Cucumber, cream of, <a href="#page249">249</a></p>
+<p class="i2">salad, <a href="#page131">131</a></p>
+<p class="i2">sauce, <a href="#page197">197</a></p>
+  </div><div class="stanza">
+<p>Cup, ginger ale, <a href="#page391">391</a></p>
+  </div><div class="stanza">
+<p>Cup, how to make the cider, <a href="#page335">335</a></p>
+<p class="i2">mint, <a href="#page391">391</a></p>
+<p class="i2">peach, <a href="#page393">393</a></p>
+  </div><div class="stanza">
+<p>Curly celery, <a href="#page357">357</a></p>
+  </div><div class="stanza">
+<p>Currant biscuits, <a href="#page44">44</a></p>
+<p class="i2">sling, <a href="#page390">390</a></p>
+  </div><div class="stanza">
+<p>Curry, chicken and rice, <a href="#page201">201</a></p>
+<p class="i2">of mutton, <a href="#page161">161</a></p>
+  </div><div class="stanza">
+<p>Custard, buttermilk, <a href="#page379">379</a></p>
+<p class="i2">cherry, <a href="#page186">186</a></p>
+<p class="i2">chicken, <a href="#page361">361</a></p>
+<p class="i2">frozen, <a href="#page129">129</a></p>
+<p class="i4">cherry, <a href="#page397">397</a></p>
+<p class="i4">pineapple, <a href="#page397">397</a></p>
+<p class="i4">strawberry, <a href="#page396">396</a></p>
+<p class="i2">honey, <a href="#page209">209</a></p>
+<p class="i2">macaroni, <a href="#page257">257</a></p>
+<p class="i2">onion, <a href="#page224">224</a></p>
+<p class="i2">orange and  rice, <a href="#page118">118</a></p>
+<p class="i2">pie, <a href="#page91">91</a></p>
+<p class="i2">raspberry cup, <a href="#page188">188</a></p>
+<p class="i2">rice and apple, <a href="#page113">113</a></p>
+<p class="i2">sauce, <a href="#page76">76</a></p>
+<p class="i2">tomato egg, <a href="#page425">425</a></p>
+  </div><div class="stanza">
+<p>Custards, fruit cup, <a href="#page102">102</a></p>
+<p class="i2">potato, <a href="#page420">420</a></p>
+  </div><div class="stanza">
+<p>Cutlet, fish, <a href="#page306">306</a></p>
+  </div><div class="stanza">
+<p>Cutlets, cheese, <a href="#page135">135</a></p>
+<p class="i2">egg, <a href="#page177">177</a></p>
+<p class="i2">lamb, mentone, <a href="#page475">475</a></p>
+<p class="i2">macaroni, <a href="#page103">103</a></p>
+<p class="i2">to prepare breaded, <a href="#page289">289</a></p>
+  </div><div class="stanza">
+  </div><div class="stanza">
+<h4>D</h4>
+  </div><div class="stanza">
+<p>Dates, to stuff, with ginger, <a href="#page128">128</a></p>
+  </div><div class="stanza">
+<p>Deep-fat frying, <a href="#page215">215</a></p>
+<p class="i2">correct temperature for, <a href="#page215">215</a></p>
+  </div><div class="stanza">
+<p>Delicacies, ginger, <a href="#page127">127</a></p>
+<p class="i2">prune, <a href="#page122">122</a></p>
+  </div><div class="stanza">
+<p>Delicious English scones, <a href="#page45">45</a></p>
+  </div><div class="stanza">
+<p>Delmonico roast beef, <a href="#page322">322</a></p>
+  </div><div class="stanza">
+<p>Delmonte, creamed chicken, <a href="#page486">486</a></p>
+<p class="i2">dressing, <a href="#page465">465</a></p>
+  </div><div class="stanza">
+<p>Desserts, <a href="#page84">84</a></p>
+  </div><div class="stanza">
+<p>Deviled clams, <a href="#page267">267</a></p>
+<p class="i2">crabs, <a href="#page245">245</a></p>
+<p class="i2">egg salad, <a href="#page288">288</a></p>
+  </div>  </div>
+<span class="pagenum"><a name="page493" id="page493"></a>[pg 493]</span>
+<div class="poem">  <div class="stanza">
+  </div><div class="stanza">
+<p>Deviled eggs, Parisienne, <a href="#page133">133</a></p>
+<p class="i2">oysters, <a href="#page409">409</a></p>
+  </div><div class="stanza">
+<p>Devil's food cake, <a href="#page59">59</a></p>
+  </div><div class="stanza">
+<p>Diet to reduce weight, <a href="#page399">399</a></p>
+  </div><div class="stanza">
+<p>Dinner, <a href="#page328">328</a>, <a href="#page337">337</a>, <a href="#page338">338</a></p>
+<p class="i2">Christmas, <a href="#page356">356</a>, <a href="#page456">456</a>, <a href="#page469">469</a>, <a href="#page470">470</a></p>
+<p class="i2">New Year's, <a href="#page474">474</a></p>
+<p class="i2">Thanksgiving, <a href="#page350">350</a></p>
+  </div><div class="stanza">
+<p>Dinners, series of, <a href="#page404">404</a>, <a href="#page405">405</a></p>
+  </div><div class="stanza">
+<p>Dipping, to make chocolate for, <a href="#page454">454</a></p>
+<p class="i2">to use fondant for, <a href="#page455">455</a></p>
+  </div><div class="stanza">
+<p>Dish, Polish corn, <a href="#page436">436</a></p>
+  </div><div class="stanza">
+<p>Dishes, potato, <a href="#page259">259</a></p>
+  </div><div class="stanza">
+<p>Dodgers, ye Kentucky corn, <a href="#page436">436</a></p>
+  </div><div class="stanza">
+<p>Dough box, <a href="#page2">2</a></p>
+<p class="i2">Vienna, straight, <a href="#page9">9</a></p>
+  </div><div class="stanza">
+<p>Doughnuts, <a href="#page48">48</a></p>
+<p class="i2">buttermilk, <a href="#page381">381</a></p>
+<p class="i2">with fruit centre, <a href="#page48">48</a></p>
+  </div><div class="stanza">
+<p>Doughs, sweet, <a href="#page26">26</a></p>
+  </div><div class="stanza">
+<p>Dowdy apple, <a href="#page93">93</a></p>
+  </div><div class="stanza">
+<p>Dowdy, New England style, <a href="#page94">94</a></p>
+  </div><div class="stanza">
+<p>Dressing, Baltimore, <a href="#page257">257</a></p>
+<p class="i2">blond French, <a href="#page301">301</a></p>
+<p class="i2">boiled, <a href="#page300">300</a></p>
+<p class="i2">cheese, <a href="#page288">288</a></p>
+<p class="i2">cooked salad, <a href="#page128">128</a></p>
+<p class="i2">country, <a href="#page142">142</a></p>
+<p class="i2">Delmonte, <a href="#page465">465</a></p>
+<p class="i2">French, <a href="#page300">300</a></p>
+<p class="i2">Italian, <a href="#page283">283</a></p>
+<p class="i2">old English mustard, <a href="#page285">285</a></p>
+<p class="i2">orange, <a href="#page119">119</a></p>
+<p class="i2">Ottawa, <a href="#page287">287</a></p>
+<p class="i2">paprika, <a href="#page301">301</a></p>
+<p class="i2">pimento, <a href="#page301">301</a></p>
+<p class="i2">rich boiled salad, <a href="#page286">286</a></p>
+<p class="i2">Roquefort, <a href="#page300">300</a></p>
+<p class="i2">Russian, <a href="#page299">299</a></p>
+<p class="i2">salad, <a href="#page130">130</a></p>
+<p class="i2">sour cream cucumber, <a href="#page284">284</a></p>
+<p class="i2">Thousand Islands, <a href="#page130">130</a></p>
+  </div><div class="stanza">
+<p>Dried fruit, <a href="#page251">251</a></p>
+  </div><div class="stanza">
+<p>Drinks, summer, <a href="#page389">389</a></p>
+  </div><div class="stanza">
+<p>Drop cakes, <a href="#page55">55</a></p>
+  </div><div class="stanza">
+<p>Dry filling, <a href="#page344">344</a></p>
+<p class="i2">measure, <a href="#page283">283</a></p>
+<p class="i2">oyster pan, <a href="#page375">375</a>, <a href="#page411">411</a></p>
+  </div><div class="stanza">
+<p>Duck, roast, <a href="#page255">255</a></p>
+  </div><div class="stanza">
+<p>Dumplings, cherry, <a href="#page101">101</a></p>
+<p class="i2">chicken, <a href="#page355">355</a></p>
+<p class="i2">cranberry, <a href="#page479">479</a></p>
+<p class="i2">for stew, <a href="#page100">100</a></p>
+<p class="i2">lemon, <a href="#page98">98</a></p>
+<p class="i2">liver, <a href="#page76">76</a></p>
+<p class="i2">peach, <a href="#page99">99</a></p>
+<p class="i2">potato, <a href="#page421">421</a></p>
+<p class="i2">rhubarb, <a href="#page126">126</a></p>
+<p class="i2">tomato, <a href="#page428">428</a></p>
+  </div><div class="stanza">
+  </div><div class="stanza">
+<h4>E</h4>
+  </div><div class="stanza">
+<p>Egg cutlets, <a href="#page177">177</a></p>
+<p class="i2">lemonade, <a href="#page390">390</a></p>
+<p class="i2">salad, <a href="#page130">130</a></p>
+  </div><div class="stanza">
+<p>Eggless mayonnaise, <a href="#page128">128</a></p>
+  </div><div class="stanza">
+<p>Eggs, <a href="#page277">277</a></p>
+<p class="i2">la grenadier, <a href="#page178">178</a></p>
+<p class="i2">cartheoth, <a href="#page278">278</a></p>
+<p class="i2">coddled, <a href="#page178">178</a></p>
+<p class="i2">fried, <a href="#page278">278</a></p>
+<p class="i2">how to cook, <a href="#page278">278</a></p>
+<p class="i2">pickled, <a href="#page132">132</a></p>
+<p class="i2">poached, <a href="#page279">279</a></p>
+<p class="i2">rice bananas and poached, <a href="#page228">228</a></p>
+  </div><div class="stanza">
+<p>Emince of giblets, <a href="#page200">200</a></p>
+  </div><div class="stanza">
+<p>Enchildas, <a href="#page203">203</a></p>
+  </div><div class="stanza">
+<p>English bath buns, <a href="#page18">18</a></p>
+<p class="i2">butter, <a href="#page297">297</a></p>
+<p class="i2">dressing for lamb or mutton chops, <a href="#page160">160</a></p>
+<p class="i2">ham pie, <a href="#page270">270</a></p>
+<p class="i2">muffins, <a href="#page39">39</a></p>
+<p class="i2">mustard sauce, <a href="#page199">199</a></p>
+<p class="i2">rocks, <a href="#page62">62</a></p>
+<p class="i2">scones, delicious, <a href="#page45">45</a></p>
+<p class="i2">seed cakes, <a href="#page61">61</a></p>
+<p class="i2">pepperpot, <a href="#page446">446</a></p>
+<p class="i2">wassail, <a href="#page477">477</a></p>
+<p class="i2">water-cress salad, <a href="#page285">285</a></p>
+  </div><div class="stanza">
+<p>Entire wheat bread, <a href="#page11">11</a></p>
+  </div><div class="stanza">
+<p>Epicurean Creole coffee, <a href="#page388">388</a></p>
+  </div><div class="stanza">
+  </div><div class="stanza">
+<h4>F</h4>
+  </div><div class="stanza">
+<p>Faggot of soup herbs, <a href="#page152">152</a></p>
+  </div><div class="stanza">
+<p>Fall menu, <a href="#page328">328</a>, <a href="#page337">337</a></p>
+  </div><div class="stanza">
+<p>Family Thanksgiving dinner for six persons from a New England farm house, <a href="#page350">350</a></p>
+  </div><div class="stanza">
+<p>Fancy quince marmalade, <a href="#page449">449</a></p>
+  </div><div class="stanza">
+<p>Farci, oyster, <a href="#page413">413</a></p>
+  </div><div class="stanza">
+<p>Fats, <a href="#page212">212</a></p>
+  </div><div class="stanza">
+<p>Feet, just a pig's head and set of, <a href="#page452">452</a></p>
+  </div><div class="stanza">
+<p>Fillet fish (Southern style), <a href="#page316">316</a></p>
+<p class="i2">of beef, <a href="#page262">262</a></p>
+<p class="i4">&#224; la riga, <a href="#page374">374</a></p>
+<p class="i2">chicken, poindexter, <a href="#page207">207</a></p>
+<p class="i2">codfish, tartare sauce, <a href="#page459">459</a></p>
+  </div><div class="stanza">
+<p>Filling and gravy, <a href="#page344">344</a></p>
+<p class="i2">dry, <a href="#page344">344</a></p>
+<p class="i2">for duck, apple and raisin, <a href="#page345">345</a></p>
+<p class="i2">Grandma Perkins's spicy, <a href="#page357">357</a></p>
+<p class="i2">New England, <a href="#page460">460</a></p>
+<p class="i2">olive sandwich, <a href="#page191">191</a></p>
+<p class="i2">prepared, <a href="#page351">351</a></p>
+<p class="i2">wild game, <a href="#page344">344</a></p>
+  </div><div class="stanza">
+<p>Finger or sandwich  rolls, <a href="#page17">17</a></p>
+  </div><div class="stanza">
+<p>Fish, <a href="#page229">229</a></p>
+<p class="i2">baked, <a href="#page230">230</a></p>
+<p class="i2">cakes, <a href="#page316">316</a></p>
+<p class="i2">creole fried, <a href="#page231">231</a></p>
+<p class="i2">cutlet, <a href="#page306">306</a></p>
+<p class="i2">fillet (Southern style), <a href="#page316">316</a></p>
+<p class="i2">fried, <a href="#page232">232</a></p>
+<p class="i4">(English style), <a href="#page447">447</a></p>
+<p class="i2">tartare sauce for, <a href="#page173">173</a></p>
+<p class="i2">grilled, <a href="#page313">313</a></p>
+<p class="i2">loaf, <a href="#page304">304</a>, <a href="#page314">314</a></p>
+<p class="i2">sauce, <a href="#page231">231</a></p>
+<p class="i2">shell, <a href="#page165">165</a></p>
+<p class="i2">souffle, <a href="#page304">304</a></p>
+<p class="i2">soup, <a href="#page242">242</a>, <a href="#page243">243</a>, <a href="#page244">244</a></p>
+<p class="i2">to barbecue, <a href="#page432">432</a></p>
+<p class="i2">to boil, <a href="#page229">229</a></p>
+<p class="i2">to broil, <a href="#page231">231</a></p>
+<p class="i2">to prepare for frying, <a href="#page313">313</a></p>
+<p class="i2">tuna &#224; la king, <a href="#page371">371</a>, <a href="#page471">471</a></p>
+  </div><div class="stanza">
+<p>Flour, to prepare corn, <a href="#page407">407</a></p>
+  </div><div class="stanza">
+<p>Fluffy omelet, <a href="#page280">280</a></p>
+  </div><div class="stanza">
+<p>Flukes, <a href="#page17">17</a></p>
+  </div><div class="stanza">
+<p>Fondant icing, <a href="#page56">56</a></p>
+  </div><div class="stanza">
+<p>Food value of bread, <a href="#page6">6</a></p>
+  </div><div class="stanza">
+<p>For eight couples, <a href="#page484">484</a></p>
+<p class="i2">menu No. 1, <a href="#page371">371</a></p>
+<p class="i4">No. 2, <a href="#page472">472</a></p>
+  </div><div class="stanza">
+<p>Fore quarters, the, <a href="#page308">308</a></p>
+  </div><div class="stanza">
+<p>Fowl, brown emince, <a href="#page354">354</a></p>
+  </div><div class="stanza">
+<p>Frapp&#233; oysters, <a href="#page411">411</a></p>
+  </div><div class="stanza">
+<p>French bread, famous, to make, <a href="#page10">10</a></p>
+<p class="i2">butter, <a href="#page296">296</a></p>
+<p class="i2">dressing, <a href="#page300">300</a></p>
+<p class="i2">fried onions, <a href="#page223">223</a></p>
+<p class="i4">sweet potatoes, <a href="#page416">416</a></p>
+<p class="i2">pancake, <a href="#page34">34</a></p>
+<p class="i2">pea soup, <a href="#page152">152</a></p>
+<p class="i2">seasonings, <a href="#page179">179</a></p>
+  </div><div class="stanza">
+<p>Fresh country shoulder of pork, <a href="#page468">468</a></p>
+  </div><div class="stanza">
+<p>Fricassee chicken, <a href="#page255">255</a></p>
+<p class="i2">of rabbit, <a href="#page77">77</a></p>
+<p class="i2">bananas, <a href="#page225">225</a></p>
+<p class="i2">crab meat, <a href="#page166">166</a></p>
+<p class="i2">crabs, <a href="#page167">167</a></p>
+<p class="i2">eggs, <a href="#page278">278</a></p>
+<p class="i2">fish, <a href="#page232">232</a></p>
+<p class="i2">fish (English style), <a href="#page447">447</a></p>
+<p class="i2">mush, <a href="#page435">435</a></p>
+<p class="i2">noodles, <a href="#page104">104</a></p>
+<p class="i2">oysters, <a href="#page406">406</a></p>
+<p class="i2">pies, <a href="#page444">444</a></p>
+<p class="i2">pig's feet, <a href="#page274">274</a></p>
+<p class="i2">rabbit, <a href="#page78">78</a></p>
+  </div><div class="stanza">
+<p>Fritters, banana, <a href="#page84">84</a>, <a href="#page226">226</a></p>
+<p class="i2">clam, <a href="#page268">268</a></p>
+<p class="i4">(Red River boathouse style), <a href="#page267">267</a></p>
+<p class="i2">corn, <a href="#page75">75</a></p>
+<p class="i2">orange, <a href="#page119">119</a></p>
+<p class="i2">oyster, <a href="#page413">413</a></p>
+<p class="i2">tomato, <a href="#page143">143</a>, <a href="#page426">426</a></p>
+  </div><div class="stanza">
+<p>Frozen cherry custard, <a href="#page397">397</a></p>
+<p class="i2">lemon custard, <a href="#page129">129</a></p>
+<p class="i2">marshmallow pudding, <a href="#page398">398</a></p>
+<p class="i2">pineapple custard, <a href="#page397">397</a></p>
+<p class="i2">strawberry custard, <a href="#page396">396</a></p>
+  </div><div class="stanza">
+<p>Fruit cake, <a href="#page50">50</a>, <a href="#page62">62</a>, <a href="#page336">336</a></p>
+<p class="i4">cheap, <a href="#page65">65</a></p>
+<p class="i4">white, <a href="#page65">65</a></p>
+<p class="i2">centre, doughnuts with, <a href="#page48">48</a></p>
+<p class="i2">cup custards, <a href="#page102">102</a></p>
+<p class="i2">custard sauce, <a href="#page82">82</a></p>
+<p class="i2">dried, <a href="#page251">251</a></p>
+<p class="i2">pudding, <a href="#page233">233</a></p>
+<p class="i2">salad, <a href="#page131">131</a></p>
+<p class="i2">sandwiches, <a href="#page461">461</a></p>
+<p class="i2">sauce, <a href="#page79">79</a></p>
+<p class="i2">soup, <a href="#page154">154</a></p>
+<p class="i2">whip, <a href="#page83">83</a></p>
+  </div><div class="stanza">
+<p>Fruits, <a href="#page250">250</a></p>
+  </div><div class="stanza">
+<p>Frying, <a href="#page215">215</a></p>
+<p class="i2">deep-fat, <a href="#page215">215</a></p>
+<p class="i2">to prepare fish for, <a href="#page313">313</a></p>
+  </div><div class="stanza">
+  </div><div class="stanza">
+<h4>G</h4>
+  </div><div class="stanza">
+<p>Galatin &#224; la melba, <a href="#page86">86</a></p>
+  </div><div class="stanza">
+<p>Garlic, <a href="#page180">180</a></p>
+  </div><div class="stanza">
+<p>Garnish, vegetable, <a href="#page298">298</a></p>
+  </div>  </div>
+<span class="pagenum"><a name="page494" id="page494"></a>[pg 494]</span>
+
+<div class="poem">  <div class="stanza">
+<p>Gelatine, mince, <a href="#page86">86</a></p>
+<p class="i2">rhubarb, <a href="#page125">125</a></p>
+  </div><div class="stanza">
+<p>Gems, sour milk, <a href="#page39">39</a></p>
+  </div><div class="stanza">
+<p>Giblet gravy, <a href="#page345">345</a></p>
+  </div><div class="stanza">
+<p>Giblets, emince of, <a href="#page200">200</a></p>
+  </div><div class="stanza">
+<p>Ginger ale cup, <a href="#page391">391</a></p>
+<p class="i4">salad, <a href="#page129">129</a></p>
+<p class="i2">cake, <a href="#page52">52</a></p>
+<p class="i2">cream, <a href="#page126">126</a></p>
+<p class="i2">crystals, <a href="#page454">454</a></p>
+<p class="i2">delicacies, <a href="#page127">127</a></p>
+<p class="i2">jelly, <a href="#page126">126</a></p>
+  </div><div class="stanza">
+<p>Gingerbread, <a href="#page373">373</a></p>
+<p class="i2">soft, <a href="#page57">57</a></p>
+<p class="i2">Tom Tiddle, <a href="#page464">464</a></p>
+  </div><div class="stanza">
+<p>Gloucester cod &#224; la king, <a href="#page336">336</a></p>
+  </div><div class="stanza">
+<p>Gnocchi di lemolina, <a href="#page105">105</a></p>
+  </div><div class="stanza">
+<p>Golden brown, <a href="#page449">449</a></p>
+  </div><div class="stanza">
+<p>Goodies, Christmas, <a href="#page361">361</a></p>
+  </div><div class="stanza">
+<p>Goose, roast, <a href="#page467">467</a></p>
+  </div><div class="stanza">
+<p>Goulash, <a href="#page161">161</a></p>
+  </div><div class="stanza">
+<p>Goulash, Hungarian, <a href="#page469">469</a></p>
+  </div><div class="stanza">
+<p>Graham bread, <a href="#page11">11</a></p>
+  </div><div class="stanza">
+<p>Grandma Perkins's spicy filling, <a href="#page357">357</a></p>
+  </div><div class="stanza">
+<p>Grandmother's fruit cake, <a href="#page462">462</a></p>
+  </div><div class="stanza">
+<p>Grape-juice cocktail, <a href="#page339">339</a></p>
+<p class="i2">tapioca blanc mange, <a href="#page340">340</a></p>
+  </div><div class="stanza">
+<p>Gravy, filling of, <a href="#page344">344</a></p>
+<p class="i2">giblet, <a href="#page345">345</a></p>
+  </div><div class="stanza">
+<p>Green tomato and apple</p>
+<p class="i2">mince, <a href="#page277">277</a></p>
+<p class="i2">mince, <a href="#page364">364</a></p>
+<p class="i4">for pie, <a href="#page428">428</a></p>
+  </div><div class="stanza">
+<p>Griddle cakes, <a href="#page28">28</a>, <a href="#page36">36</a></p>
+  </div><div class="stanza">
+<p>Grilled fish, <a href="#page313">313</a></p>
+<p class="i2">oysters, <a href="#page368">368</a></p>
+<p class="i4">on half shell, <a href="#page169">169</a></p>
+<p class="i2">potatoes, <a href="#page260">260</a></p>
+  </div><div class="stanza">
+<p>Gue, lum gum, <a href="#page460">460</a></p>
+  </div><div class="stanza">
+<p>Guinea hen Marie, <a href="#page367">367</a></p>
+<p class="i2">pot pie, <a href="#page254">254</a></p>
+  </div><div class="stanza">
+<p>Gumbo, oyster, <a href="#page239">239</a></p>
+  </div><div class="stanza">
+<p>Gutney run potato cake, <a href="#page423">423</a></p>
+  </div><div class="stanza">
+  </div><div class="stanza">
+<h4>H</h4>
+  </div><div class="stanza">
+<p>Haddie, cream finnan, <a href="#page315">315</a></p>
+  </div><div class="stanza">
+<p>Hallowe'en, <a href="#page332">332</a></p>
+  </div><div class="stanza">
+<p>Ham, baked, <a href="#page269">269</a></p>
+<p class="i4">slice of, <a href="#page322">322</a></p>
+<p class="i4">sugar-cured, <a href="#page473">473</a></p>
+<p class="i4">Virginia, <a href="#page317">317</a>, <a href="#page476">476</a></p>
+<p class="i2">barbecue of boiled, <a href="#page271">271</a></p>
+<p class="i2">loaf, <a href="#page269">269</a></p>
+<p class="i2">roast fresh, <a href="#page319">319</a></p>
+  </div><div class="stanza">
+<p>Haphazard measuring, <a href="#page393">393</a></p>
+  </div><div class="stanza">
+<p>Haricot, lamb, <a href="#page327">327</a></p>
+  </div><div class="stanza">
+<p>Hash, corn beef, <a href="#page317">317</a></p>
+<p class="i2">Tennessee turkey, <a href="#page206">206</a></p>
+  </div><div class="stanza">
+<p>Hashed-brown potatoes, <a href="#page423">423</a></p>
+  </div><div class="stanza">
+<p>Havana banana pastry, <a href="#page225">225</a></p>
+  </div><div class="stanza">
+<p>Head cheese, <a href="#page271">271</a></p>
+  </div><div class="stanza">
+<p>Heart, calf's &#224; la mode, <a href="#page291">291</a></p>
+  </div><div class="stanza">
+<p>Hen, breast of guinea (terrapin style), <a href="#page254">254</a></p>
+  </div><div class="stanza">
+<p>Herb sauce, <a href="#page198">198</a></p>
+  </div><div class="stanza">
+<p>Herbs, soup, fagot of, <a href="#page152">152</a></p>
+  </div><div class="stanza">
+<p>Hind quarters, <a href="#page308">308</a></p>
+  </div><div class="stanza">
+<p>Hollandaise, mock, <a href="#page382">382</a></p>
+<p class="i2">sauce, <a href="#page173">173</a>, <a href="#page199">199</a></p>
+  </div><div class="stanza">
+<p>Home-made yeast, <a href="#page8">8</a></p>
+  </div><div class="stanza">
+<p>Honey and nut bran muffins, <a href="#page40">40</a></p>
+  </div><div class="stanza">
+<p>Honey and raspberry ade, <a href="#page212">212</a></p>
+<p class="i2">apple pudding, <a href="#page212">212</a></p>
+<p class="i2">cakes, <a href="#page211">211</a></p>
+<p class="i2">cookies, <a href="#page210">210</a></p>
+<p class="i2">custard, <a href="#page209">209</a></p>
+<p class="i2">icing, <a href="#page208">208</a></p>
+<p class="i2">raisin tapioca, <a href="#page210">210</a></p>
+<p class="i2">recipes, <a href="#page208">208</a></p>
+<p class="i2">rice pudding, <a href="#page208">208</a></p>
+  </div><div class="stanza">
+<p>Horseradish sauce, <a href="#page384">384</a></p>
+  </div><div class="stanza">
+<p>How to bake the pancake, <a href="#page32">32</a></p>
+<p class="i2">brew a cup of tea, <a href="#page386">386</a></p>
+<p class="i2">cook corn beef, <a href="#page264">264</a></p>
+<p class="i4">eggs, <a href="#page278">278</a></p>
+<p class="i4">rice American style, <a href="#page108">108</a></p>
+<p class="i2">distinguish between lamb and mutton, <a href="#page324">324</a></p>
+<p class="i2">fry crullers or doughnuts, <a href="#page48">48</a></p>
+<p class="i2">make fruit soup, <a href="#page154">154</a></p>
+<p class="i4">the cider cup, <a href="#page335">335</a></p>
+<p class="i4">this delicious rice cake, <a href="#page112">112</a></p>
+<p class="i4">yeast-raised cake, <a href="#page23">23</a></p>
+<p class="i4">a fagot of soup herbs, <a href="#page179">179</a></p>
+<p class="i4">a stock pot, <a href="#page147">147</a></p>
+<p class="i4">chicken for chicken salad or cold cuts, <a href="#page202">202</a></p>
+<p class="i4">chocolate, <a href="#page385">385</a></p>
+<p class="i4">ice cream, <a href="#page393">393</a></p>
+<p class="i4">recipes, <a href="#page329">329</a></p>
+<p class="i4">the menu, <a href="#page367">367</a></p>
+<p class="i2">use leftover lamb, <a href="#page326">326</a></p>
+  </div><div class="stanza">
+<p>Huckleberry shortcake, <a href="#page98">98</a></p>
+  </div><div class="stanza">
+<p>Hungarian goulash, <a href="#page469">469</a></p>
+  </div><div class="stanza">
+  </div><div class="stanza">
+<h4>I</h4>
+  </div><div class="stanza">
+<p>Ice cream, <a href="#page394">394</a></p>
+<p class="i4">how to prepare, <a href="#page393">393</a></p>
+<p class="i2">water, <a href="#page397">397</a></p>
+  </div><div class="stanza">
+<p>Icing, butter cream, <a href="#page57">57</a></p>
+<p class="i2">chocolate, <a href="#page57">57</a></p>
+<p class="i2">cocoanut, <a href="#page22">22</a></p>
+<p class="i2">fondant, <a href="#page56">56</a></p>
+<p class="i2">honey, <a href="#page208">208</a></p>
+<p class="i2">orange water, <a href="#page58">58</a></p>
+<p class="i2">plain water, <a href="#page58">58</a></p>
+<p class="i2">water, <a href="#page25">25</a></p>
+<p class="i2">White Mountain, <a href="#page59">59</a></p>
+  </div><div class="stanza">
+<p>If necessary to keep meat three or four days, <a href="#page261">261</a></p>
+  </div><div class="stanza">
+<p>Indian griddle cakes, <a href="#page28">28</a></p>
+<p class="i2">rice, <a href="#page108">108</a></p>
+  </div><div class="stanza">
+<p>Individual lamb potpies, <a href="#page327">327</a></p>
+  </div><div class="stanza">
+<p>Irish pancakes, <a href="#page35">35</a></p>
+<p class="i2">scones, <a href="#page47">47</a></p>
+  </div><div class="stanza">
+<p>Italian butter, <a href="#page297">297</a></p>
+<p class="i2">canape, <a href="#page271">271</a>, <a href="#page274">274</a></p>
+<p class="i2">dressing, <a href="#page283">283</a></p>
+<p class="i2">polenta, <a href="#page439">439</a></p>
+<p class="i2">rice, <a href="#page109">109</a></p>
+  </div><div class="stanza">
+  </div><div class="stanza">
+<h4>J</h4>
+  </div><div class="stanza">
+<p>Jack o' Lantern cakes, <a href="#page335">335</a></p>
+  </div><div class="stanza">
+<p>Japanese rice, <a href="#page108">108</a></p>
+  </div><div class="stanza">
+<p>Jellied potato salad, <a href="#page422">422</a></p>
+  </div><div class="stanza">
+<p>Jelly, cranberry, <a href="#page84">84</a>, <a href="#page358">358</a></p>
+<p class="i2">ginger, <a href="#page126">126</a></p>
+<p class="i2">orange, <a href="#page85">85</a></p>
+<p class="i2">prune and nut, <a href="#page121">121</a></p>
+<p class="i2">quince, <a href="#page450">450</a></p>
+<p class="i2">roll, <a href="#page51">51</a></p>
+  </div><div class="stanza">
+<p>Jerusalem artichoke, <a href="#page220">220</a></p>
+  </div><div class="stanza">
+<p>Jewish or kosher mince-meat, <a href="#page365">365</a></p>
+  </div><div class="stanza">
+<p>Juice, orange, <a href="#page115">115</a></p>
+  </div><div class="stanza">
+<p>Just a pig's head and set of feet, <a href="#page452">452</a></p>
+  </div><div class="stanza">
+  </div><div class="stanza">
+<h4>K</h4>
+  </div><div class="stanza">
+<p>Kidney, old Philadelphia stewed, <a href="#page264">264</a></p>
+<p class="i2">pie, <a href="#page329">329</a></p>
+  </div><div class="stanza">
+  </div><div class="stanza">
+<h4>L</h4>
+  </div><div class="stanza">
+<p>La Brete canape, <a href="#page273">273</a></p>
+  </div><div class="stanza">
+<p>Lace cookies, <a href="#page461">461</a></p>
+  </div><div class="stanza">
+<p>Lamb and mutton, accompaniments for, <a href="#page323">323</a></p>
+<p class="i4">how to distinguish between, <a href="#page324">324</a></p>
+<p class="i2">baked emince of, in green peppers, <a href="#page325">325</a></p>
+<p class="i2">Bengal curry of, <a href="#page325">325</a></p>
+<p class="i2">boiled with ravoli, <a href="#page326">326</a></p>
+<p class="i2">bone and stuffed shoulder of, <a href="#page324">324</a></p>
+<p class="i2">cutlets, Mentone, <a href="#page475">475</a></p>
+<p class="i2">haricot, <a href="#page327">327</a></p>
+<p class="i2">how to use left-over, <a href="#page326">326</a></p>
+<p class="i2">roast shoulder of, <a href="#page322">322</a></p>
+  </div><div class="stanza">
+<p>Lancaster apple butter, <a href="#page430">430</a></p>
+  </div><div class="stanza">
+<p>Large pound cake, <a href="#page67">67</a></p>
+  </div><div class="stanza">
+<p>Leftover turkey, <a href="#page346">346</a></p>
+  </div><div class="stanza">
+<p>Lemon custard pie, <a href="#page92">92</a></p>
+<p class="i2">dumplings, <a href="#page98">98</a></p>
+<p class="i2">marmalade, <a href="#page84">84</a></p>
+<p class="i2">pudding, <a href="#page235">235</a></p>
+<p class="i2">sauce, <a href="#page80">80</a></p>
+  </div><div class="stanza">
+<p>Lemonade, egg, <a href="#page390">390</a></p>
+  </div><div class="stanza">
+<p>Lettuce, try this dressing on plain, <a href="#page302">302</a></p>
+  </div><div class="stanza">
+<p>Lima bean croquettes, <a href="#page182">182</a></p>
+  </div><div class="stanza">
+<p>Liver and bacon, creole, <a href="#page321">321</a></p>
+<p class="i2">dumplings, <a href="#page76">76</a></p>
+  </div><div class="stanza">
+<p>Loaf cake, <a href="#page55">55</a></p>
+<p class="i4">(one-egg), <a href="#page51">51</a></p>
+<p class="i2">cheese, <a href="#page270">270</a></p>
+<p class="i2">chicken, <a href="#page202">202</a>, <a href="#page356">356</a></p>
+<p class="i2">fish, <a href="#page304">304</a>, <a href="#page314">314</a></p>
+<p class="i2">ham, <a href="#page269">269</a></p>
+<p class="i2">meat, <a href="#page163">163</a></p>
+<p class="i2">oyster, <a href="#page408">408</a></p>
+<p class="i2">to prepare, <a href="#page9">9</a></p>
+  </div><div class="stanza">
+<p>Lobster, <a href="#page171">171</a></p>
+<p class="i2">&#224; la Newburg, <a href="#page171">171</a></p>
+  </div><div class="stanza">
+<p>Lobsters, to boil, <a href="#page172">172</a></p>
+<p class="i2">to broil, <a href="#page172">172</a></p>
+  </div><div class="stanza">
+<p>Loin, to roast, <a href="#page158">158</a></p>
+  </div><div class="stanza">
+<p>London butter, <a href="#page297">297</a></p>
+  </div><div class="stanza">
+<p>Long Island deep-sea pie, <a href="#page174">174</a></p>
+<p class="i2">Sound cocktail, <a href="#page315">315</a></p>
+  </div>  </div>
+<span class="pagenum"><a name="page495" id="page495"></a>[pg 495]</span>
+
+<hr />
+
+<h2>Mrs. G.L. Harting's</h2>
+
+<h4>HOME-MADE</h4>
+
+<h2>JELLIES, PRESERVES and JAMS</h2>
+
+<h3><i><u>are different</u></i></h3>
+
+<h4>They contain nothing but GRANULATED
+SUGAR and NATURALLY RIPENED FRUIT&mdash;as named on label.</h4>
+
+<h4>Only the most clean and sanitary methods
+are employed in their making.</h4>
+
+<h2><u>Absolutely Pure, Clean<br />
+and Wholesome</u></h2>
+
+<h4><span class="sc">Note</span>:&mdash;Mrs. Wilson personally recommends<br />
+Mrs. G.L. Harting's Jellies, Preserves, and Jams.</h4>
+
+<hr />
+<span class="pagenum"><a name="page496" id="page496"></a>[pg 496]</span>
+
+<div class="poem">  <div class="stanza">
+<p>Louisiana corn bread, <a href="#page43">43</a></p>
+<p class="i2">crullers, <a href="#page53">53</a></p>
+  </div><div class="stanza">
+<p>Lum gum gue, <a href="#page460">460</a></p>
+  </div><div class="stanza">
+<p>Lunn, Sally, <a href="#page19">19</a></p>
+  </div><div class="stanza">
+<p>Luncheon rolls, <a href="#page16">16</a></p>
+  </div><div class="stanza">
+<p>Lyonnaise potatoes, <a href="#page472">472</a></p>
+  </div><div class="stanza">
+  </div><div class="stanza">
+<h4>M</h4>
+  </div><div class="stanza">
+<p>Macaroni and cheese, <a href="#page105">105</a></p>
+<p class="i2">au gratin, <a href="#page258">258</a></p>
+<p class="i2">custard, <a href="#page257">257</a></p>
+<p class="i2">cutlets, <a href="#page103">103</a></p>
+<p class="i2">mileuse, <a href="#page256">256</a></p>
+<p class="i2">Neapolitan, <a href="#page102">102</a></p>
+<p class="i2">olives and cheese, <a href="#page190">190</a></p>
+<p class="i2">souffle, <a href="#page106">106</a></p>
+<p class="i2">to prepare, <a href="#page256">256</a></p>
+  </div><div class="stanza">
+<p>Mackerel, broiled, <a href="#page471">471</a></p>
+<p class="i2">salt (Flemish style), <a href="#page307">307</a></p>
+  </div><div class="stanza">
+<p>Maintenon sauce (for au gratin dishes), <a href="#page195">195</a></p>
+  </div><div class="stanza">
+<p>Making a chocolate sauce using cocoa, <a href="#page82">82</a></p>
+<p class="i2">scrapple and hogshead cheese, <a href="#page433">433</a></p>
+  </div><div class="stanza">
+<p>Malvern cream, <a href="#page211">211</a></p>
+  </div><div class="stanza">
+<p>Mangoes, stuffed pepper, <a href="#page443">443</a></p>
+  </div><div class="stanza">
+<p>Marmalade, fancy quince, <a href="#page449">449</a></p>
+<p class="i2">lemon, <a href="#page84">84</a></p>
+<p class="i2">pudding, <a href="#page184">184</a></p>
+<p class="i2">Roman quince, <a href="#page450">450</a></p>
+<p class="i2">Scotch orange, <a href="#page116">116</a></p>
+<p class="i2">sweet red pepper, <a href="#page440">440</a></p>
+<p class="i2">tomato, <a href="#page439">439</a></p>
+  </div><div class="stanza">
+<p>Mayonnaise, eggless, <a href="#page128">128</a></p>
+  </div><div class="stanza">
+<p>Meal eliminates, <a href="#page405">405</a></p>
+<p class="i2">pudding, <a href="#page263">263</a></p>
+  </div><div class="stanza">
+<p>Measure, dry, <a href="#page283">283</a></p>
+  </div><div class="stanza">
+<p>Measuring haphazard, <a href="#page393">393</a></p>
+  </div><div class="stanza">
+<p>Measurements, <a href="#page281">281</a></p>
+  </div><div class="stanza">
+<p>Meat, correct method of boiling, <a href="#page156">156</a></p>
+<p class="i2">crab, <a href="#page166">166</a></p>
+<p class="i2">fried, <a href="#page166">166</a></p>
+<p class="i2">if necessary to keep three or four days, <a href="#page261">261</a></p>
+<p class="i2">loaf, <a href="#page163">163</a></p>
+<p class="i2">puddings, <a href="#page265">265</a></p>
+<p class="i2">roll, <a href="#page347">347</a></p>
+<p class="i2">time for roasting in gas broiler, <a href="#page157">157</a></p>
+<p class="i2">when boiling or stewing, <a href="#page312">312</a></p>
+  </div><div class="stanza">
+<p>Meatless mincemeat, <a href="#page362">362</a></p>
+  </div><div class="stanza">
+<p>Meats, <a href="#page154">154</a>, <a href="#page208">208</a></p>
+<p class="i2">roasting and baking, <a href="#page155">155</a></p>
+  </div><div class="stanza">
+<p>Menu, fall, <a href="#page328">328</a>, <a href="#page337">337</a></p>
+  </div><div class="stanza">
+<p>Menu for family of four, <a href="#page457">457</a></p>
+<p class="i4">of six, <a href="#page457">457</a></p>
+<p class="i2">just us two, <a href="#page458">458</a></p>
+<p class="i2">how to prepare, <a href="#page367">367</a></p>
+<p class="i2">New Year's, <a href="#page474">474</a></p>
+<p class="i4">No. 1, <a href="#page371">371</a>, <a href="#page477">477</a></p>
+<p class="i4">No. 2, <a href="#page477">477</a></p>
+<p class="i2">suggestive Colonial, <a href="#page480">480</a></p>
+<p>winter, <a href="#page338">338</a></p>
+  </div><div class="stanza">
+<p>Menus for six persons for Christmas Day, <a href="#page469">469</a></p>
+<p class="i2">the New Year's party, <a href="#page476">476</a></p>
+  </div><div class="stanza">
+<p>Menus, selection of, for family of ten persons, <a href="#page456">456</a></p>
+<p class="i2">some suggestive, <a href="#page333">333</a></p>
+<p class="i2">suggestive, <a href="#page465">465</a></p>
+  </div><div class="stanza">
+<p>Method, sponge, <a href="#page5">5</a></p>
+  </div><div class="stanza">
+<p>Mexican chill sauce, <a href="#page385">385</a></p>
+  </div><div class="stanza">
+<p>Midnight repast, <a href="#page485">485</a></p>
+  </div><div class="stanza">
+<p>Mileuse, macaroni, <a href="#page256">256</a></p>
+  </div><div class="stanza">
+<p>Mince gelatine, <a href="#page86">86</a></p>
+<p class="i2">green tomato, <a href="#page364">364</a></p>
+<p class="i4">and apple, <a href="#page277">277</a></p>
+<p class="i2">how to prepare, <a href="#page360">360</a></p>
+<p class="i2">onion and potato, <a href="#page222">222</a></p>
+<p class="i2">pie, <a href="#page359">359</a></p>
+  </div><div class="stanza">
+<p>Minced giblets on toast, <a href="#page345">345</a></p>
+  </div><div class="stanza">
+<p>Mincemeat, <a href="#page275">275</a></p>
+<p class="i2">for two, <a href="#page364">364</a></p>
+<p class="i2">Jewish or kosher, <a href="#page365">365</a></p>
+<p class="i2">meatless, <a href="#page362">362</a></p>
+<p class="i2">New England, <a href="#page276">276</a></p>
+<p class="i2">orange, <a href="#page276">276</a></p>
+<p class="i2">ye-olde-tyme, <a href="#page363">363</a></p>
+  </div><div class="stanza">
+<p>Miniature codfish balls, <a href="#page473">473</a></p>
+  </div><div class="stanza">
+<p>Mint cup, <a href="#page391">391</a></p>
+<p class="i2">sauce, <a href="#page199">199</a></p>
+  </div><div class="stanza">
+<p>Mock cherry pie, <a href="#page216">216</a></p>
+<p class="i2">hollandaise, <a href="#page382">382</a></p>
+<p class="i2">turtle soup, <a href="#page150">150</a></p>
+  </div><div class="stanza">
+<p>Molasses cake, <a href="#page58">58</a></p>
+  </div><div class="stanza">
+<p>Moravian fruit cake, <a href="#page463">463</a></p>
+<p class="i2">omelet, <a href="#page135">135</a></p>
+<p class="i2">spice cake, <a href="#page54">54</a></p>
+  </div><div class="stanza">
+<p>Mountain buttermilk rye muffins, <a href="#page261">261</a></p>
+  </div><div class="stanza">
+<p>Mousse, chicken, <a href="#page204">204</a></p>
+<p class="i2">pineapple, <a href="#page127">127</a></p>
+  </div><div class="stanza">
+<p>Muffins, <a href="#page37">37</a></p>
+<p class="i2">banana, <a href="#page228">228</a></p>
+<p class="i2">bran, <a href="#page39">39</a></p>
+<p class="i2">corn, <a href="#page41">41</a></p>
+<p class="i2">English, <a href="#page39">39</a></p>
+<p class="i2">honey and nut bran, <a href="#page400">400</a></p>
+<p class="i2">mountain buttermilk rye, <a href="#page261">261</a></p>
+<p class="i2">nut ginger, <a href="#page40">40</a></p>
+<p class="i2">oatmeal, <a href="#page38">38</a></p>
+<p class="i2">rice, <a href="#page42">42</a>, <a href="#page375">375</a></p>
+<p class="i2">whole wheat, <a href="#page378">378</a></p>
+  </div><div class="stanza">
+<p>Mulligatawny, <a href="#page349">349</a></p>
+<p class="i2">soup, <a href="#page151">151</a></p>
+  </div><div class="stanza">
+<p>Mush, fried, <a href="#page435">435</a></p>
+<p class="i2">Yankee, <a href="#page437">437</a></p>
+  </div><div class="stanza">
+<p>Mushroom sauce, <a href="#page197">197</a></p>
+  </div><div class="stanza">
+<p>Mushrooms, creamed, <a href="#page75">75</a></p>
+<p class="i2">to prepare, <a href="#page372">372</a></p>
+  </div><div class="stanza">
+<p>Mustard sauce, <a href="#page196">196</a>, <a href="#page445">445</a></p>
+  </div><div class="stanza">
+<p>Mutton, <a href="#page159">159</a></p>
+<p class="i2">curry of, <a href="#page161">161</a></p>
+<p class="i2">roast, <a href="#page160">160</a></p>
+  </div><div class="stanza">
+<p>My ideal apple sauce, <a href="#page114">114</a></p>
+  </div><div class="stanza">
+  </div><div class="stanza">
+<h4>N</h4>
+  </div><div class="stanza">
+<p>Neapolitan, macaroni, <a href="#page102">102</a></p>
+  </div><div class="stanza">
+<p>Neck chops in casserole, <a href="#page433">433</a></p>
+<p class="i2">of beef (Polish style), <a href="#page444">444</a></p>
+  </div><div class="stanza">
+<p>Nests, sweet potato, <a href="#page415">415</a></p>
+  </div><div class="stanza">
+<p>New England filling, <a href="#page460">460</a></p>
+<p class="i2">mincemeat, <a href="#page276">276</a></p>
+  </div><div class="stanza">
+<p>New method of making French fried potatoes, <a href="#page420">420</a></p>
+  </div><div class="stanza">
+<p>New Year's breakfast, <a href="#page474">474</a></p>
+<p class="i2">dinner, <a href="#page474">474</a></p>
+  </div><div class="stanza">
+<p>New Year's menu, <a href="#page474">474</a></p>
+<p class="i2">punch, <a href="#page484">484</a></p>
+<p class="i2">supper, <a href="#page474">474</a></p>
+  </div><div class="stanza">
+<p>Noodles, <a href="#page104">104</a></p>
+<p class="i2">fried, <a href="#page104">104</a></p>
+<p class="i2">to make, <a href="#page240">240</a></p>
+  </div><div class="stanza">
+<p>North Carolina peach custard pie, <a href="#page92">92</a></p>
+  </div><div class="stanza">
+<p>Nut and pepper croquettes, <a href="#page181">181</a></p>
+<p class="i2">ginger muffins, <a href="#page40">40</a></p>
+<p class="i2">honey cake, <a href="#page209">209</a></p>
+  </div><div class="stanza">
+  </div><div class="stanza">
+<h4>O</h4>
+  </div><div class="stanza">
+<p>Oatmeal drops, <a href="#page69">69</a></p>
+<p class="i2">muffins, <a href="#page88">88</a></p>
+  </div><div class="stanza">
+<p>O'Brien potatoes, <a href="#page260">260</a></p>
+  </div><div class="stanza">
+<p>Okra, chicken gumbo, <a href="#page204">204</a></p>
+  </div><div class="stanza">
+<p>Old English mustard dressing, <a href="#page285">285</a></p>
+<p class="i2">Philadelphia stewed kidney, <a href="#page264">264</a></p>
+<p class="i2">Virginia shortcake, <a href="#page97">97</a></p>
+  </div><div class="stanza">
+<p>Olive canape, <a href="#page189">189</a></p>
+<p class="i2">cheese balls, <a href="#page189">189</a></p>
+<p class="i2">filling for meat and poultry, <a href="#page190">190</a></p>
+<p class="i2">salad, <a href="#page189">189</a></p>
+<p class="i2">sandwiches, <a href="#page191">191</a></p>
+<p class="i2">sandwich filling, <a href="#page191">191</a></p>
+<p class="i2">sauce, <a href="#page191">191</a></p>
+  </div><div class="stanza">
+<p>Olives, <a href="#page189">189</a></p>
+  </div><div class="stanza">
+<p>Omelet, <a href="#page133">133</a>, <a href="#page279">279</a></p>
+<p class="i2">baked, <a href="#page134">134</a></p>
+<p class="i2">fluffy, <a href="#page280">280</a></p>
+<p class="i2">in tomato cases, <a href="#page141">141</a></p>
+<p class="i2">Moravian, <a href="#page134">134</a></p>
+<p class="i2">oyster, <a href="#page414">414</a></p>
+<p class="i2">plain, <a href="#page279">279</a></p>
+<p class="i2">Spanish, <a href="#page178">178</a>, <a href="#page280">280</a></p>
+<p class="i2">tomato, <a href="#page425">425</a></p>
+  </div><div class="stanza">
+<p>Onion and potato mince, <a href="#page222">222</a></p>
+<p class="i2">cream of, <a href="#page246">246</a></p>
+<p class="i2">custard, <a href="#page224">224</a></p>
+<p class="i2">relish, <a href="#page357">357</a></p>
+<p class="i2">sauce, <a href="#page194">194</a></p>
+  </div><div class="stanza">
+<p>Onions, <a href="#page222">222</a></p>
+<p class="i2">baked, <a href="#page223">223</a></p>
+<p class="i2">braised, <a href="#page75">75</a>, <a href="#page446">446</a></p>
+<p class="i2">French fried, <a href="#page223">223</a></p>
+<p class="i2">fried in butter, <a href="#page222">222</a></p>
+<p class="i2">in ramekins, <a href="#page222">222</a></p>
+  </div><div class="stanza">
+<p>Orange and rice custard, <a href="#page118">118</a></p>
+<p class="i2">Betty, <a href="#page119">119</a></p>
+<p class="i2">cream pie, <a href="#page117">117</a></p>
+<p class="i2">dressing, <a href="#page119">119</a></p>
+<p class="i2">fritters, <a href="#page119">119</a></p>
+<p class="i2">ice cream, <a href="#page395">395</a></p>
+<p class="i2">jelly, <a href="#page85">85</a></p>
+<p class="i2">juice, <a href="#page115">115</a></p>
+<p class="i2">mincemeat, <a href="#page276">276</a></p>
+<p class="i2">preserve in syrup, <a href="#page116">116</a></p>
+<p class="i2">pudding, <a href="#page330">330</a></p>
+<p class="i2">salad, <a href="#page116">116</a></p>
+<p class="i2">sauce, <a href="#page83">83</a></p>
+<p class="i2">shortcake, <a href="#page332">332</a></p>
+<p class="i2">souffle, <a href="#page117">117</a></p>
+<p class="i2">syrup, <a href="#page116">116</a></p>
+<p class="i2">water icing, <a href="#page58">58</a></p>
+  </div><div class="stanza">
+<p>Oranges, <a href="#page115">115</a></p>
+  </div><div class="stanza">
+<p>Ottawa dressing, <a href="#page287">287</a></p>
+  </div>  </div>
+<span class="pagenum"><a name="page497" id="page497"></a>[pg 497]</span>
+<div class="poem">  <div class="stanza">
+<p>Oven  temperature, <a href="#page6">6</a></p>
+  </div><div class="stanza">
+<p>Ox tail soup, <a href="#page151">151</a></p>
+  </div><div class="stanza">
+<p>Oyster broth, <a href="#page243">243</a></p>
+<p class="i2">cocktail, <a href="#page169">169</a></p>
+<p class="i4">sauce, <a href="#page370">370</a></p>
+<p class="i2">farci, <a href="#page413">413</a></p>
+<p class="i2">fritters, <a href="#page413">413</a></p>
+<p class="i2">gumbo, <a href="#page239">239</a></p>
+<p class="i2">loaf, <a href="#page408">408</a></p>
+<p class="i2">omelet, <a href="#page414">414</a></p>
+<p class="i2">pan, dry, <a href="#page375">375</a></p>
+<p class="i2">pie, <a href="#page170">170</a></p>
+<p class="i2">pur&#233;e of, <a href="#page243">243</a></p>
+<p class="i2">sauce, <a href="#page197">197</a></p>
+<p class="i2">timbale, <a href="#page414">414</a></p>
+  </div><div class="stanza">
+<p>Oysters &#224; la Newburg, <a href="#page414">414</a>, <a href="#page485">485</a></p>
+<p class="i2">au gratin, Italienne, <a href="#page407">407</a></p>
+<p class="i2">broiled, <a href="#page412">412</a></p>
+<p class="i4">&#224; la Maryland, <a href="#page412">412</a></p>
+<p class="i4">Virginia, <a href="#page412">412</a></p>
+<p class="i2">deviled, <a href="#page409">409</a></p>
+<p class="i2">en brochette, <a href="#page409">409</a></p>
+<p class="i2">frapp&#233;, <a href="#page411">411</a></p>
+<p class="i2">fried, <a href="#page406">406</a></p>
+<p class="i2">grilled, <a href="#page368">368</a></p>
+<p class="i4">on half shell, <a href="#page169">169</a></p>
+<p class="i2">on the half shell, <a href="#page169">169</a></p>
+<p class="i2">spiced, <a href="#page408">408</a></p>
+<p class="i2">steamed, <a href="#page414">414</a></p>
+<p class="i4">salt clams or, <a href="#page266">266</a></p>
+<p class="i2">tripe and, <a href="#page168">168</a></p>
+  </div><div class="stanza">
+  </div><div class="stanza">
+<h4>P</h4>
+  </div><div class="stanza">
+<p>Pan &#224; la Suisse, <a href="#page412">412</a></p>
+<p class="i2">&#224; la crouton, <a href="#page411">411</a></p>
+<p class="i2">dry oyster, <a href="#page411">411</a></p>
+  </div><div class="stanza">
+<p>Pancake, French, <a href="#page34">34</a></p>
+<p class="i2">how to bake, <a href="#page32">32</a></p>
+  </div><div class="stanza">
+<p>Pancakes au fait, <a href="#page34">34</a></p>
+<p class="i2">banana, <a href="#page228">228</a></p>
+<p class="i2">Belgian, <a href="#page35">35</a></p>
+<p class="i2">for two, <a href="#page33">33</a></p>
+<p class="i2">Irish, <a href="#page35">35</a></p>
+<p class="i2">plain, <a href="#page33">33</a></p>
+<p class="i2">potato, <a href="#page377">377</a></p>
+<p class="i2">Swiss onion and potato, <a href="#page224">224</a></p>
+<p class="i2">Yankee, <a href="#page380">380</a></p>
+  </div><div class="stanza">
+<p>Paprika dressing, <a href="#page301">301</a></p>
+<p class="i2">potatoes, <a href="#page472">472</a></p>
+  </div><div class="stanza">
+<p>Pardue, tomatoes and eggs, <a href="#page425">425</a></p>
+  </div><div class="stanza">
+<p>Parfait, chocolate, <a href="#page399">399</a></p>
+<p class="i2">strawberry, <a href="#page398">398</a></p>
+  </div><div class="stanza">
+<p>Parisian celery, <a href="#page303">303</a></p>
+<p class="i2">tea, <a href="#page389">389</a></p>
+  </div><div class="stanza">
+<p>Parisienne, deviled eggs, <a href="#page133">133</a></p>
+  </div><div class="stanza">
+<p>Parker house rolls, <a href="#page15">15</a></p>
+  </div><div class="stanza">
+<p>Parsley butter, <a href="#page225">225</a>, <a href="#page471">471</a></p>
+<p class="i2">sauce, <a href="#page197">197</a></p>
+  </div><div class="stanza">
+<p>Pastry, <a href="#page86">86</a></p>
+<p class="i2">for custard pie, <a href="#page89">89</a></p>
+<p class="i4">two, <a href="#page368">368</a></p>
+<p class="i2">Havana banana, <a href="#page225">225</a></p>
+  </div><div class="stanza">
+<p>Patties, sweetbreads, <a href="#page162">162</a></p>
+  </div><div class="stanza">
+<p>Pea pudding, <a href="#page137">137</a></p>
+<p class="i2">shore pie, <a href="#page304">304</a></p>
+<p class="i2">souffle, <a href="#page137">137</a></p>
+<p class="i2">soup, <a href="#page468">468</a></p>
+  </div><div class="stanza">
+<p>Peach cake, <a href="#page99">99</a></p>
+<p class="i2">crumb pudding, <a href="#page184">184</a></p>
+  </div><div class="stanza">
+<p>Peach cup, <a href="#page393">393</a></p>
+<p class="i2">custard pie, <a href="#page91">91</a></p>
+<p class="i2">dumplings, <a href="#page99">99</a></p>
+<p class="i2">ice cream (1 gal.), <a href="#page394">394</a></p>
+<p class="i2">roll, <a href="#page218">218</a></p>
+<p class="i2">shortcake, <a href="#page96">96</a></p>
+  </div><div class="stanza">
+<p>Pear bread pudding, <a href="#page250">250</a></p>
+<p class="i2">sauce, <a href="#page250">250</a></p>
+<p class="i2">tarts, <a href="#page250">250</a></p>
+  </div><div class="stanza">
+<p>Pears, baked, <a href="#page250">250</a></p>
+<p class="i2">stewed, <a href="#page252">252</a></p>
+  </div><div class="stanza">
+<p>Peas, pur&#233;e of, <a href="#page136">136</a></p>
+  </div><div class="stanza">
+<p>Pepper pot, <a href="#page153">153</a></p>
+<p class="i2">English, <a href="#page446">446</a></p>
+  </div><div class="stanza">
+<p>Pickled eggs, <a href="#page132">132</a></p>
+<p class="i2">red cabbage, <a href="#page431">431</a></p>
+<p class="i2">tripe, <a href="#page292">292</a>, <a href="#page317">317</a></p>
+  </div><div class="stanza">
+<p>Pie, apple custard, <a href="#page95">95</a></p>
+<p class="i2">banana custard, <a href="#page226">226</a></p>
+<p class="i2">buttermilk cheese, <a href="#page381">381</a></p>
+<p class="i2">butterscotch, <a href="#page219">219</a></p>
+<p class="i2">chocolate, <a href="#page218">218</a></p>
+<p class="i2">cider jelly, <a href="#page93">93</a></p>
+<p class="i2">Congress, <a href="#page94">94</a></p>
+<p class="i2">custard, <a href="#page91">91</a></p>
+<p class="i2">English ham, <a href="#page270">270</a></p>
+<p class="i2">green apple, country style, <a href="#page93">93</a></p>
+<p class="i2">Guinea hen pot, <a href="#page254">254</a></p>
+<p class="i2">kidney, <a href="#page329">329</a></p>
+<p class="i2">lemon custard, <a href="#page92">92</a></p>
+<p class="i2">Long Island deep-sea, <a href="#page174">174</a></p>
+<p class="i2">mince, <a href="#page359">359</a></p>
+<p class="i2">mock cherry, <a href="#page216">216</a></p>
+<p class="i2">North Carolina peach custard, <a href="#page92">92</a></p>
+<p class="i2">orange cream, <a href="#page117">117</a></p>
+<p class="i2">oyster, <a href="#page170">170</a></p>
+<p class="i2">pea shore, <a href="#page303">303</a></p>
+<p class="i2">peach custard, <a href="#page91">91</a></p>
+<p class="i2">rabbit, <a href="#page78">78</a></p>
+<p class="i2">raisin, <a href="#page475">475</a></p>
+<p class="i2">squash, <a href="#page140">140</a></p>
+<p class="i2">turkey pot, <a href="#page348">348</a></p>
+<p class="i2">Yankee oyster, <a href="#page409">409</a></p>
+<p class="i2">ye olde-tyme pork, <a href="#page445">445</a></p>
+  </div><div class="stanza">
+<p>Pies, fried, <a href="#page444">444</a></p>
+<p class="i2">green tomato mince for, <a href="#page428">428</a></p>
+<p class="i2">potato crust for meat pies, <a href="#page421">421</a></p>
+<p class="i2">to cook rhubarb for, <a href="#page123">123</a></p>
+  </div><div class="stanza">
+<p>Pig's feet, fried, <a href="#page274">274</a></p>
+  </div><div class="stanza">
+<p>Pimento cream sauce, <a href="#page194">194</a></p>
+<p class="i2">dressing, <a href="#page301">301</a></p>
+  </div><div class="stanza">
+<p>Pimento sandwiches, <a href="#page111">111</a>, <a href="#page486">486</a></p>
+  </div><div class="stanza">
+<p>Pineapple mousse, <a href="#page127">127</a></p>
+<p class="i2">sweet potato, <a href="#page418">418</a></p>
+  </div><div class="stanza">
+<p>Pineappleade, <a href="#page390">390</a></p>
+  </div><div class="stanza">
+<p>Pinwheels, <a href="#page22">22</a></p>
+  </div><div class="stanza">
+<p>Plain buns, <a href="#page19">19</a></p>
+<p class="i2">omelet, <a href="#page279">279</a></p>
+<p class="i2">pancakes, <a href="#page33">33</a></p>
+<p class="i2">water icing, <a href="#page58">58</a></p>
+  </div><div class="stanza">
+<p>Planked shad, <a href="#page174">174</a></p>
+<p class="i2">squab, <a href="#page367">367</a></p>
+<p class="i2">steak, <a href="#page320">320</a></p>
+  </div><div class="stanza">
+<p>Plum pudding (Romany style), <a href="#page234">234</a></p>
+  </div><div class="stanza">
+<p>Poached eggs, <a href="#page279">279</a></p>
+<p class="i2">on French toast, <a href="#page132">132</a></p>
+  </div><div class="stanza">
+<p>Points for successful baking, <a href="#page3">3</a></p>
+  </div><div class="stanza">
+<p>Polaska, sweetbreads, <a href="#page164">164</a></p>
+  </div><div class="stanza">
+<p>Polenta &#224; la Naples, <a href="#page103">103</a></p>
+<p class="i2">Italian, <a href="#page439">439</a></p>
+  </div><div class="stanza">
+<p>Polish corn dish, <a href="#page436">436</a></p>
+  </div><div class="stanza">
+<p>Pone, Carolina corn, <a href="#page437">437</a></p>
+<p class="i2">sweet potato, <a href="#page358">358</a></p>
+  </div><div class="stanza">
+<p>Popovers, <a href="#page47">47</a>, <a href="#page329">329</a></p>
+  </div><div class="stanza">
+<p>Pork, <a href="#page157">157</a></p>
+<p class="i2">boiled, <a href="#page157">157</a></p>
+<p class="i2">fresh country shoulder of, <a href="#page468">468</a></p>
+<p class="i2">roast loin of, <a href="#page479">479</a></p>
+<p class="i2">tenderloin, <a href="#page319">319</a></p>
+  </div><div class="stanza">
+<p>Pot, pepper, <a href="#page153">153</a></p>
+<p class="i2">roast beet, Spanish, <a href="#page339">339</a></p>
+<p class="i4">shin beef (English style), <a href="#page311">311</a></p>
+<p class="i2">the  stock, <a href="#page238">238</a></p>
+  </div><div class="stanza">
+<p>Potato cakes, <a href="#page259">259</a></p>
+<p class="i2">candied sweet, <a href="#page417">417</a></p>
+<p class="i2">croquettes, <a href="#page419">419</a></p>
+<p class="i2">crust for meat pies, <a href="#page421">421</a></p>
+<p class="i2">cup for salad, <a href="#page420">420</a></p>
+<p class="i2">custards, <a href="#page420">420</a></p>
+<p class="i2">dishes, <a href="#page259">259</a></p>
+<p class="i2">dumplings, <a href="#page421">421</a></p>
+<p class="i2">pancakes, <a href="#page377">377</a>*</p>
+<p class="i2">salad, <a href="#page422">422</a></p>
+<p class="i2">souffle, <a href="#page419">419</a></p>
+  </div><div class="stanza">
+<p>Potatoes, <a href="#page258">258</a></p>
+<p class="i2">au gratin, <a href="#page419">419</a></p>
+<p class="i2">baked, <a href="#page421">421</a></p>
+<p class="i2">boiled, <a href="#page260">260</a></p>
+<p class="i2">broiled sweet, <a href="#page416">416</a></p>
+<p class="i2">candied sweet, <a href="#page459">459</a></p>
+<p class="i2">French fried sweet, <a href="#page416">416</a></p>
+<p class="i2">grilled, <a href="#page260">260</a></p>
+<p class="i2">hashed-brown, <a href="#page423">423</a></p>
+<p class="i2">Lyonnaise, <a href="#page472">472</a></p>
+<p class="i2">new method for making French fried, <a href="#page420">420</a></p>
+<p class="i2">O'Brien, <a href="#page260">260</a></p>
+<p class="i2">paprika, <a href="#page472">472</a></p>
+<p class="i2">sweet, <a href="#page415">415</a></p>
+<p class="i2">white, <a href="#page419">419</a></p>
+  </div><div class="stanza">
+<p>Pot pies, individual lamb, <a href="#page327">327</a></p>
+  </div><div class="stanza">
+<p>Poultry, <a href="#page205">205</a></p>
+  </div><div class="stanza">
+<p>Pound cake, large, <a href="#page67">67</a></p>
+<p class="i2">small, <a href="#page67">67</a></p>
+<p class="i2">white, <a href="#page66">66</a></p>
+  </div><div class="stanza">
+<p>Prepared filling, <a href="#page351">351</a></p>
+  </div><div class="stanza">
+<p>Preparing the turkey, <a href="#page460">460</a></p>
+  </div><div class="stanza">
+<p>Prune and nut jelly, <a href="#page121">121</a></p>
+<p class="i2">bread, <a href="#page11">11</a></p>
+<p class="i2">Charlotte, <a href="#page122">122</a></p>
+<p class="i2">delicacies, <a href="#page122">122</a></p>
+<p class="i2">salad, <a href="#page180">180</a></p>
+<p class="i2">sauce, <a href="#page122">122</a></p>
+  </div><div class="stanza">
+<p>Prunes, baked, <a href="#page120">120</a>, <a href="#page249">249</a></p>
+<p class="i2">spiced, <a href="#page118">118</a></p>
+  </div><div class="stanza">
+<p>Pudding, banana rice, <a href="#page188">188</a></p>
+<p class="i2">blackberry, <a href="#page183">183</a></p>
+<p class="i2">cabbage, <a href="#page349">349</a></p>
+<p class="i2">caramel, <a href="#page236">236</a></p>
+<p class="i2">chocolate corn starch, <a href="#page188">188</a></p>
+<p class="i4">rice, <a href="#page234">234</a></p>
+<p class="i2">cocoanut, <a href="#page232">232</a></p>
+<p class="i2">corn, <a href="#page265">265</a></p>
+<p class="i2">cottage, <a href="#page56">56</a></p>
+<p class="i2">cream tapioca, <a href="#page102">102</a></p>
+  </div>  </div>
+<span class="pagenum"><a name="page498" id="page498"></a>[pg 498]</span>
+<div class="poem">  <div class="stanza">
+<p>Pudding, frozen marshmallow, <a href="#page398">398</a></p>
+<p class="i2">fruit, <a href="#page233">233</a></p>
+<p class="i2">honey apple, <a href="#page212">212</a></p>
+<p class="i4">rice, <a href="#page208">208</a></p>
+<p class="i2">lemon, <a href="#page285">285</a></p>
+<p class="i2">marmalade, <a href="#page184">184</a></p>
+<p class="i2">meal, <a href="#page268">268</a></p>
+<p class="i2">orange, <a href="#page330">330</a></p>
+<p class="i2">pea, <a href="#page137">137</a></p>
+<p class="i2">peach crumb, <a href="#page184">184</a></p>
+<p class="i2">pear bread, <a href="#page250">250</a></p>
+<p class="i2">plum (Romany style), <a href="#page234">234</a></p>
+<p class="i2">pumpkin, <a href="#page237">237</a></p>
+<p class="i2">raisin, <a href="#page236">236</a></p>
+<p class="i2">raspberry crumb, <a href="#page186">186</a>, <a href="#page187">187</a></p>
+<p class="i2">rhubarb and tapioca, <a href="#page125">125</a></p>
+<p class="i2">rice, <a href="#page233">233</a></p>
+<p class="i2">roast beef Yorkshire, <a href="#page481">481</a></p>
+<p class="i2">sauce, <a href="#page82">82</a></p>
+<p class="i2">snow, <a href="#page232">232</a>, <a href="#page435">435</a></p>
+<p class="i2">spinach, <a href="#page144">144</a></p>
+<p class="i2">steamed roly-poly, <a href="#page101">101</a></p>
+<p class="i2">Swedish rice, <a href="#page110">110</a></p>
+<p class="i2">sweet potato (Kentucky style), <a href="#page417">417</a></p>
+<p class="i2">vanilla, <a href="#page187">187</a></p>
+<p class="i2">Welsh cheese, <a href="#page263">263</a></p>
+<p class="i2">West Indies sweet potato, <a href="#page416">416</a></p>
+<p class="i2">Yorkshire, <a href="#page442">442</a></p>
+  </div><div class="stanza">
+<p>Puddings, meat, <a href="#page265">265</a></p>
+<p class="i2">plum, to prepare individual, <a href="#page472">472</a></p>
+  </div><div class="stanza">
+<p>Puffs, cream, <a href="#page217">217</a></p>
+<p class="i2">rhubarb, <a href="#page124">124</a></p>
+  </div><div class="stanza">
+<p>Pumpkin pudding, <a href="#page237">237</a></p>
+  </div><div class="stanza">
+<p>Punch, New Year's, <a href="#page487">487</a></p>
+<p class="i2">raspberry, <a href="#page392">392</a></p>
+  </div><div class="stanza">
+<p>Pure&#233;, celery, <a href="#page242">242</a></p>
+<p class="i2">of oysters, <a href="#page243">243</a></p>
+<p class="i2">of peas, <a href="#page136">136</a></p>
+<p class="i2">spinach Alsace, <a href="#page146">146</a></p>
+<p class="i2">tomato, <a href="#page247">247</a></p>
+<p class="i2">vegetable, <a href="#page248">248</a></p>
+  </div><div class="stanza">
+<p>Pye, ye old-time oyster, <a href="#page341">341</a>-342</p>
+  </div><div class="stanza">
+  </div><div class="stanza">
+<h4>Q</h4>
+  </div><div class="stanza">
+<p>Quarters, hind, <a href="#page308">308</a></p>
+  </div><div class="stanza">
+<p>Quick breads, <a href="#page36">36</a></p>
+  </div><div class="stanza">
+<p>Quince chips, <a href="#page451">451</a></p>
+<p class="i2">jelly, <a href="#page450">450</a></p>
+  </div><div class="stanza">
+<p>Quinces, <a href="#page448">448</a></p>
+  </div><div class="stanza">
+  </div><div class="stanza">
+<h4>R</h4>
+  </div><div class="stanza">
+<p>Rabbit, Chelsea, <a href="#page272">272</a></p>
+<p class="i2">fricassee of, <a href="#page77">77</a></p>
+<p class="i2">fried, <a href="#page78">78</a></p>
+<p class="i2">pie, <a href="#page78">78</a></p>
+<p class="i2">Scotch, <a href="#page375">375</a></p>
+<p class="i2">sour, <a href="#page78">78</a></p>
+  </div><div class="stanza">
+<p>Rabbits, <a href="#page77">77</a></p>
+  </div><div class="stanza">
+<p>Raisin biscuits, <a href="#page44">44</a></p>
+<p class="i2">cake, <a href="#page343">343</a></p>
+<p class="i2">pie, <a href="#page475">475</a></p>
+<p class="i2">pudding, <a href="#page236">236</a></p>
+  </div><div class="stanza">
+<p>Ramekins, onions in, <a href="#page222">222</a></p>
+  </div><div class="stanza">
+<p>Ravigotte sauce, <a href="#page167">167</a>, <a href="#page200">200</a></p>
+<p class="i2">crab, <a href="#page168">168</a></p>
+  </div><div class="stanza">
+<p>Rabbit, Welsh, <a href="#page272">272</a></p>
+  </div><div class="stanza">
+<p>Ravoli, lamb boiled with, <a href="#page326">326</a></p>
+  </div><div class="stanza">
+<p>Raspberry crumb pudding, <a href="#page186">186</a></p>
+<p class="i2">cup custard, <a href="#page188">188</a></p>
+<p class="i2">fruit betty, <a href="#page185">185</a></p>
+<p class="i2">punch, <a href="#page392">392</a></p>
+  </div><div class="stanza">
+<p>Rasp rolls, <a href="#page16">16</a></p>
+  </div><div class="stanza">
+<p>Real old Vermont oyster soup, <a href="#page352">352</a></p>
+  </div><div class="stanza">
+<p>Recipes, <a href="#page394">394</a></p>
+<p class="i2">for twelve persons, <a href="#page480">480</a></p>
+<p class="i2">honey, <a href="#page208">208</a></p>
+<p class="i2">how to prepare, <a href="#page329">329</a></p>
+  </div><div class="stanza">
+<p>Relish, Bohemian, <a href="#page274">274</a></p>
+<p class="i2">corn, <a href="#page483">483</a></p>
+<p class="i2">onion, <a href="#page357">357</a></p>
+  </div><div class="stanza">
+<p>Rhubarb, <a href="#page123">123</a></p>
+<p class="i2">and raisin conserve, <a href="#page123">123</a></p>
+<p class="i4">tapioca pudding, <a href="#page125">125</a></p>
+<p class="i2">cocktail, <a href="#page124">124</a></p>
+<p class="i2">dumplings, <a href="#page126">126</a></p>
+<p class="i2">fruit sauce, <a href="#page123">123</a></p>
+<p class="i2">gelatine, <a href="#page125">125</a></p>
+<p class="i2">puffs, <a href="#page124">124</a></p>
+<p class="i2">shortcake, <a href="#page124">124</a></p>
+  </div><div class="stanza">
+<p>Rice, <a href="#page106">106</a></p>
+<p class="i2">and apple custard, <a href="#page113">113</a></p>
+<p class="i2">balls, Belgian, <a href="#page110">110</a></p>
+<p class="i2">bananas and poached eggs, <a href="#page228">228</a></p>
+<p class="i2">batter cakes, <a href="#page44">44</a></p>
+<p class="i2">boiled salad dressing, <a href="#page286">286</a></p>
+<p class="i2">creole, <a href="#page109">109</a></p>
+<p class="i2">griddle cakes, <a href="#page30">30</a></p>
+<p class="i2">Indian, <a href="#page108">108</a></p>
+<p class="i2">Italian, <a href="#page109">109</a></p>
+<p class="i2">Japanese, <a href="#page108">108</a></p>
+<p class="i2">muffins, <a href="#page42">42</a>, <a href="#page375">375</a></p>
+<p class="i2">pudding, <a href="#page233">233</a></p>
+  </div><div class="stanza">
+<p>Rich Parker house rolls, <a href="#page16">16</a></p>
+  </div><div class="stanza">
+<p>Roast beef Yorkshire pudding, <a href="#page481">481</a></p>
+<p class="i2">chicken, <a href="#page203">203</a></p>
+<p class="i4">(split style), <a href="#page255">255</a></p>
+<p class="i2">duck, <a href="#page255">255</a></p>
+<p class="i2">fresh ham, <a href="#page319">319</a></p>
+<p class="i2">goose, <a href="#page467">467</a></p>
+<p class="i2">loin of pork, <a href="#page479">479</a></p>
+<p class="i2">mutton, <a href="#page160">160</a></p>
+<p class="i2">shoulder of lamb, <a href="#page322">322</a></p>
+<p class="i4">veal, <a href="#page290">290</a></p>
+<p class="i2">tomatoes, <a href="#page427">427</a></p>
+  </div><div class="stanza">
+<p>Roasting and baking meats, <a href="#page155">155</a></p>
+  </div><div class="stanza">
+<p>Rocks, English, <a href="#page62">62</a></p>
+  </div><div class="stanza">
+<p>Roe, broiled shad, <a href="#page173">173</a></p>
+  </div><div class="stanza">
+<p>Roll, chicken, <a href="#page351">351</a></p>
+<p class="i2">cranberry, <a href="#page216">216</a>, <a href="#page432">432</a></p>
+<p class="i2">jelly, <a href="#page51">51</a></p>
+<p class="i2">meat, <a href="#page347">347</a></p>
+<p class="i2">peach, <a href="#page218">218</a></p>
+  </div><div class="stanza">
+<p>Rolls, finger or sandwich, <a href="#page17">17</a></p>
+<p class="i2">luncheon, <a href="#page16">16</a></p>
+<p class="i2">Parker house, <a href="#page15">15</a></p>
+<p class="i2">rasp, <a href="#page16">16</a></p>
+<p class="i2">rich Parker House, <a href="#page16">16</a></p>
+  </div><div class="stanza">
+<p>Roly-poly, cherry, <a href="#page68">68</a></p>
+  </div><div class="stanza">
+<p>Roman quince marmalade, <a href="#page450">450</a></p>
+  </div><div class="stanza">
+<p>Roquefort dressing, <a href="#page300">300</a></p>
+  </div><div class="stanza">
+<p>Round, <a href="#page310">310</a></p>
+<p class="i2">steak, <a href="#page295">295</a></p>
+  </div><div class="stanza">
+<p>Rumanian fruit cake, <a href="#page63">63</a></p>
+  </div><div class="stanza">
+<p>Rump, <a href="#page309">309</a>, <a href="#page310">310</a></p>
+<p class="i2">steak, <a href="#page295">295</a></p>
+  </div><div class="stanza">
+<p>Rusk, Anise seed, <a href="#page28">28</a></p>
+<p class="i2">or tea biscuits, <a href="#page18">18</a></p>
+<p class="i2">Russian, <a href="#page26">26</a></p>
+  </div><div class="stanza">
+<p>Russian dressing, <a href="#page299">299</a></p>
+<p class="i2">rusk, <a href="#page26">26</a></p>
+  </div><div class="stanza">
+<p>Rye bread, <a href="#page10">10</a></p>
+  </div><div class="stanza">
+  </div><div class="stanza">
+<h4>S</h4>
+  </div><div class="stanza">
+<p>Saboyon sauce, <a href="#page81">81</a></p>
+  </div><div class="stanza">
+<p>Salad, asparagus and celery, <a href="#page287">287</a></p>
+<p class="i2">beet and cabbage, <a href="#page482">482</a></p>
+<p class="i2">cucumber, <a href="#page131">131</a></p>
+<p class="i2">deviled egg, <a href="#page288">288</a></p>
+<p class="i2">dressing, <a href="#page130">130</a></p>
+<p class="i2">cooked, <a href="#page128">128</a></p>
+<p class="i2">egg, <a href="#page130">130</a></p>
+<p class="i2">English water-cress, <a href="#page285">285</a></p>
+<p class="i2">fruit, <a href="#page131">131</a></p>
+<p class="i2">ginger ale, <a href="#page129">129</a></p>
+<p class="i2">jellied potato, <a href="#page422">422</a></p>
+<p class="i2">olive, <a href="#page189">189</a></p>
+<p class="i2">orange, <a href="#page116">116</a></p>
+<p class="i2">potato, <a href="#page422">422</a></p>
+<p class="i4">cup for, <a href="#page420">420</a></p>
+<p class="i2">prune, <a href="#page120">120</a></p>
+<p class="i2">salmon, <a href="#page132">132</a></p>
+<p class="i2">sardine and potato, <a href="#page335">335</a></p>
+<p class="i2">shrimp, <a href="#page293">293</a></p>
+<p class="i2">spinach, <a href="#page146">146</a></p>
+<p class="i2">stuffed tomatoes with chicken, <a href="#page429">429</a></p>
+  </div><div class="stanza">
+<p>Sally Lunn, <a href="#page19">19</a>, <a href="#page41">41</a></p>
+  </div><div class="stanza">
+<p>Salmon a la king, <a href="#page474">474</a></p>
+<p class="i2">chartreuse, <a href="#page306">306</a></p>
+<p class="i2">salad, <a href="#page132">132</a></p>
+<p class="i2">sandwiches, <a href="#page114">114</a></p>
+  </div><div class="stanza">
+<p>Salt, <a href="#page4">4</a></p>
+<p class="i2">chowder, <a href="#page266">266</a></p>
+<p class="i2">cod, Vermont, <a href="#page307">307</a></p>
+<p class="i2">pork, baked beans with, <a href="#page76">76</a></p>
+  </div><div class="stanza">
+<p>Salted beans, <a href="#page442">442</a></p>
+<p class="i2">corn, <a href="#page424">424</a></p>
+  </div><div class="stanza">
+<p>Salting cauliflower, <a href="#page442">442</a></p>
+  </div><div class="stanza">
+<p>Sandwiches, bacon and onion, <a href="#page373">373</a></p>
+<p class="i2">century cheese, <a href="#page461">461</a></p>
+<p class="i2">cheese, <a href="#page136">136</a></p>
+<p class="i4">and pepper, <a href="#page373">373</a></p>
+<p class="i2">chicken and green pepper, <a href="#page252">252</a></p>
+<p class="i2">chicken salad, <a href="#page205">205</a></p>
+<p class="i2">country cheese, <a href="#page135">135</a></p>
+<p class="i2">fruit, <a href="#page461">461</a></p>
+<p class="i2">olive, <a href="#page191">191</a></p>
+<p class="i2">pimento, <a href="#page111">111</a>, <a href="#page485">485</a></p>
+<p class="i2">salmon, <a href="#page114">114</a></p>
+<p class="i2">sardine, <a href="#page113">113</a></p>
+<p class="i2">tiger-eye, <a href="#page280">280</a></p>
+<p class="i2">toasted cheese, <a href="#page272">272</a>, <a href="#page465">465</a></p>
+  </div><div class="stanza">
+<p>Sardine and potato salad, <a href="#page335">335</a></p>
+<p class="i2">canape, <a href="#page473">473</a></p>
+<p class="i2">sandwiches, <a href="#page118">118</a></p>
+  </div><div class="stanza">
+<p>Sausage, bean, <a href="#page340">340</a></p>
+<p class="i2">cakes, <a href="#page159">159</a></p>
+  </div><div class="stanza">
+<p>Sausages, cornmeal, <a href="#page438">438</a></p>
+  </div><div class="stanza">
+<p>Sauce, admiral, <a href="#page194">194</a></p>
+<p class="i2">American, <a href="#page383">383</a></p>
+  </div>  </div>
+<span class="pagenum"><a name="page499" id="page499"></a>[pg 499]</span>
+
+<hr />
+
+<h1>Mrs. Schlorer's<br />
+Mayonnaise</h1>
+<h4>and</h4>
+<h1>Olive-Naise</h1>
+
+<div class="figcenter" style="width:100%;"><a href="images/512.png"><img width="100%" src="images/512.png" alt="Delicious Sandwich Filler and Relish. The Salad Dressing De Luxe" /></a></div>
+
+<p><font size="-1">MANUFACTURED BY</font></p>
+
+<h3>THE SCHLORER DELICATESSEN CO.<br />
+PHILADELPHIA, PA.</h3>
+
+<hr />
+
+<span class="pagenum"><a name="page500" id="page500"></a>[pg 500]</span>
+<div class="figcenter" style="width:100%;"><a href="images/513.png"><img width="100%" src="images/513.png" alt="VOGT'S PURE FOOD
+Ready to Eat
+MEAT SPECIALTIES
+BEST YET
+LIBERTY BRAND
+HAMS and BACON
+AT YOUR PROVISION
+Insist on seeing the BRAND
+" /></a></div>
+
+<hr />
+
+<span class="pagenum"><a name="page501" id="page501"></a>[pg 501]</span>
+<div class="poem">  <div class="stanza">
+<p>Sauce, apple, my ideal, <a href="#page114">114</a></p>
+<p class="i2">artichoke, Hollandaise, <a href="#page220">220</a></p>
+<p class="i2">banana, <a href="#page229">229</a></p>
+<p class="i2">batardi, <a href="#page382">382</a></p>
+<p class="i2">Bearnaise, <a href="#page195">195</a></p>
+<p class="i2">blackberry, sweet spiced, <a href="#page81">81</a></p>
+<p class="i2">Bohemian, <a href="#page384">384</a></p>
+<p class="i2">brown, <a href="#page383">383</a></p>
+<p class="i2">Canadian, <a href="#page384">384</a></p>
+<p class="i2">caramel, <a href="#page79">79</a></p>
+<p class="i2">celery, <a href="#page194">194</a></p>
+<p class="i2">cheese, <a href="#page196">196</a>, <a href="#page272">272</a></p>
+<p class="i2">cherry, <a href="#page81">81</a></p>
+<p class="i2">chili, <a href="#page438">438</a></p>
+<p class="i2">chocolate, <a href="#page82">82</a>, <a href="#page83">83</a></p>
+<p class="i2">cider (champagne sauce), <a href="#page382">382</a></p>
+<p class="i2">cream, <a href="#page384">384</a></p>
+<p class="i4">horseradish, <a href="#page195">195</a></p>
+<p class="i2">creole, <a href="#page198">198</a></p>
+<p class="i2">cucumber, <a href="#page197">197</a></p>
+<p class="i2">custard, <a href="#page79">79</a></p>
+<p class="i2">English mustard, <a href="#page199">199</a></p>
+<p class="i2">fish, <a href="#page231">231</a></p>
+<p class="i2">fruit, <a href="#page79">79</a></p>
+<p class="i4">custard, <a href="#page82">82</a></p>
+<p class="i2">herb, <a href="#page198">198</a></p>
+<p class="i2">Hollandaise, <a href="#page173">173</a>, <a href="#page199">199</a></p>
+<p class="i2">horseradish, <a href="#page384">384</a></p>
+<p class="i2">lemon, <a href="#page80">80</a></p>
+<p class="i2">Maintenon (for au gratin dishes), <a href="#page195">195</a></p>
+<p class="i2">Mexican chili, <a href="#page385">385</a></p>
+<p class="i2">mint, <a href="#page199">199</a></p>
+<p class="i2">mushroom, <a href="#page197">197</a></p>
+<p class="i2">mustard, <a href="#page196">196</a>, <a href="#page445">445</a></p>
+<p class="i2">olive, <a href="#page191">191</a></p>
+<p class="i2">onion, <a href="#page194">194</a></p>
+<p class="i2">orange, <a href="#page83">83</a></p>
+<p class="i2">oyster, <a href="#page197">197</a></p>
+<p class="i4">cocktail, <a href="#page370">370</a></p>
+<p class="i2">parsley, <a href="#page197">197</a></p>
+<p class="i2">pear, <a href="#page250">250</a></p>
+<p class="i2">pimento cream, <a href="#page194">194</a></p>
+<p class="i2">prune, <a href="#page122">122</a></p>
+<p class="i2">pudding, <a href="#page82">82</a></p>
+<p class="i2">ravigotte, <a href="#page167">167</a>, <a href="#page200">200</a></p>
+<p class="i2">rhubarb-fruit, <a href="#page123">123</a></p>
+<p class="i2">saboyon, <a href="#page81">81</a></p>
+<p class="i2">supreme, <a href="#page194">194</a></p>
+<p class="i2">sweetened cream, <a href="#page80">80</a></p>
+<p class="i2">tartare, <a href="#page198">198</a>, <a href="#page459">459</a></p>
+<p class="i2">tomato, <a href="#page383">383</a>, <a href="#page476">476</a></p>
+<p class="i2">to serve with fish (boiled fish), <a href="#page172">172</a></p>
+<p class="i2">vanilla, <a href="#page80">80</a></p>
+<p class="i2">Virginia, <a href="#page319">319</a></p>
+  </div><div class="stanza">
+<p>Sauces, <a href="#page193">193</a>, <a href="#page382">382</a></p>
+  </div><div class="stanza">
+<p>Sauerkraut, <a href="#page440">440</a></p>
+<p class="i2">to can, <a href="#page441">441</a></p>
+  </div><div class="stanza">
+<p>Saut&#233;ing, <a href="#page215">215</a>, <a href="#page232">232</a></p>
+  </div><div class="stanza">
+<p>Scallions &#224; l'italienne, <a href="#page303">303</a></p>
+  </div><div class="stanza">
+<p>Scalloped corn, <a href="#page77">77</a></p>
+  </div><div class="stanza">
+<p>Scones, <a href="#page45">45</a></p>
+<p class="i2">English, delicious, <a href="#page45">45</a></p>
+<p class="i2">Irish, <a href="#page47">47</a></p>
+<p class="i2">Scotch, <a href="#page46">46</a></p>
+  </div><div class="stanza">
+<p>Scotch oat bread, <a href="#page14">14</a></p>
+<p class="i2">orange marmalade, <a href="#page116">116</a></p>
+<p class="i2">rabbit, <a href="#page375">375</a></p>
+<p class="i2">scones, <a href="#page46">46</a></p>
+  </div><div class="stanza">
+<p>Scrapple, the, <a href="#page434">434</a></p>
+  </div><div class="stanza">
+<p>Seasonings, French, <a href="#page179">179</a></p>
+  </div><div class="stanza">
+<p>Selection of menus for family of ten persons, <a href="#page456">456</a></p>
+  </div><div class="stanza">
+<p>Series of dinners, <a href="#page404">404</a>-405</p>
+<p class="i2">menus for one week (breakfasts), <a href="#page401">401</a></p>
+<p class="i4">(luncheon), <a href="#page402">402</a></p>
+  </div><div class="stanza">
+<p>Shad, baked, <a href="#page174">174</a></p>
+<p class="i2">planked, <a href="#page174">174</a></p>
+  </div><div class="stanza">
+<p>Shake, cream coffee, <a href="#page391">391</a></p>
+  </div><div class="stanza">
+<p>Shank, <a href="#page309">309</a></p>
+  </div><div class="stanza">
+<p>Shell fish, <a href="#page165">165</a></p>
+  </div><div class="stanza">
+<p>Shortcake, <a href="#page95">95</a></p>
+<p class="i2">apricot, <a href="#page97">97</a></p>
+<p class="i2">banana, <a href="#page96">96</a></p>
+<p class="i2">huckleberry, <a href="#page98">98</a></p>
+<p class="i2">old Virginia, <a href="#page97">97</a></p>
+<p class="i2">peach, <a href="#page96">96</a></p>
+<p class="i2">rhubarb, <a href="#page124">124</a></p>
+  </div><div class="stanza">
+<p>Shoulder clod, <a href="#page309">309</a></p>
+  </div><div class="stanza">
+<p>Shrimp, <a href="#page294">294</a></p>
+<p class="i2">salad, <a href="#page293">293</a></p>
+  </div><div class="stanza">
+<p>Sirloin, <a href="#page310">310</a></p>
+<p class="i2">steak, <a href="#page295">295</a></p>
+  </div><div class="stanza">
+<p>Sling, currant, <a href="#page390">390</a></p>
+  </div><div class="stanza">
+<p>Small fruit cake, <a href="#page463">463</a></p>
+<p class="i2">pound cake, <a href="#page67">67</a></p>
+  </div><div class="stanza">
+<p>Snapper, stewed, <a href="#page294">294</a></p>
+<p class="i2">turtle and, <a href="#page292">292</a></p>
+  </div><div class="stanza">
+<p>Snow pudding, <a href="#page232">232</a>, <a href="#page435">435</a></p>
+  </div><div class="stanza">
+<p>Soft chocolate cookies, <a href="#page70">70</a></p>
+<p class="i2">cookies, <a href="#page60">60</a></p>
+<p class="i2">gingerbread, <a href="#page57">57</a></p>
+<p class="i2">shell crabs, <a href="#page171">171</a></p>
+  </div><div class="stanza">
+<p>Some soups using the turkey stock, <a href="#page348">348</a></p>
+<p class="i2">suggestive menus, <a href="#page338">338</a></p>
+  </div><div class="stanza">
+<p>Souffle, fish, <a href="#page304">304</a></p>
+<p class="i2">macaroni, <a href="#page106">106</a></p>
+<p class="i2">of spinach, <a href="#page145">145</a></p>
+<p class="i2">orange, <a href="#page117">117</a></p>
+<p class="i2">pea, <a href="#page137">137</a></p>
+<p class="i2">potato, <a href="#page419">419</a></p>
+<p class="i2">squash, <a href="#page139">139</a></p>
+  </div><div class="stanza">
+<p>Soup, <a href="#page237">237</a></p>
+<p class="i2">bean, <a href="#page148">148</a></p>
+<p class="i2">cabbage, <a href="#page248">248</a></p>
+<p class="i2">celery, <a href="#page245">245</a></p>
+<p class="i2">clear, <a href="#page241">241</a></p>
+<p class="i4">tomato, <a href="#page472">472</a></p>
+<p class="i2">fish, <a href="#page242">242</a>, <a href="#page244">244</a></p>
+<p class="i2">French pea, <a href="#page152">152</a></p>
+<p class="i2">fruit, <a href="#page154">154</a></p>
+<p class="i2">herbs, fagot of, <a href="#page152">152</a></p>
+<p class="i4">how to prepare fagot of, <a href="#page179">179</a></p>
+<p class="i2">mock turtle, <a href="#page150">150</a></p>
+<p class="i2">mulligatawny, <a href="#page151">151</a></p>
+<p class="i2">ox tail, <a href="#page151">151</a></p>
+<p class="i2">oyster, real old Vermont, <a href="#page352">352</a></p>
+<p class="i2">pea, <a href="#page468">468</a></p>
+<p class="i2">turkey (Italian), <a href="#page348">348</a></p>
+<p class="i2">vegetable, <a href="#page240">240</a></p>
+  </div><div class="stanza">
+<p>Soups, cream, <a href="#page246">246</a></p>
+<p class="i2">fish, <a href="#page243">243</a></p>
+  </div><div class="stanza">
+<p>Sour cream cucumber dressing, <a href="#page284">284</a></p>
+<p class="i2">milk gems*, <a href="#page39">39</a></p>
+<p class="i2">rabbit, <a href="#page78">78</a></p>
+  </div><div class="stanza">
+<p>Southern spoon bread, <a href="#page42">42</a></p>
+<p class="i2">style cobbler, <a href="#page68">68</a></p>
+  </div><div class="stanza">
+<p>Spanish bun, <a href="#page27">27</a>, <a href="#page376">376</a></p>
+<p class="i2">kidney stew, <a href="#page158">158</a></p>
+<p class="i2">macaroni, <a href="#page328">328</a></p>
+<p class="i2">omelet, <a href="#page178">178</a>, <a href="#page280">280</a></p>
+<p class="i2">pot roast beef, <a href="#page339">339</a></p>
+<p class="i2">steak, <a href="#page452">452</a></p>
+  </div><div class="stanza">
+<p>Spiced apples, <a href="#page112">112</a></p>
+<p class="i2">oysters, <a href="#page408">408</a></p>
+<p class="i2">prunes, <a href="#page118">118</a></p>
+  </div><div class="stanza">
+<p>Spinach, <a href="#page143">143</a></p>
+<p class="i2">&#224; la bourgeois, <a href="#page147">147</a></p>
+<p class="i2">&#224; la mode, <a href="#page144">144</a></p>
+<p class="i2">balls, <a href="#page146">146</a></p>
+<p class="i2">nests, <a href="#page145">145</a></p>
+<p class="i2">pudding, <a href="#page144">144</a></p>
+<p class="i2">salad, <a href="#page146">146</a></p>
+<p class="i2">(Scotch style), <a href="#page147">147</a></p>
+<p class="i2">souffle of, <a href="#page145">145</a></p>
+<p class="i2">with Hollandaise sauce, <a href="#page145">145</a></p>
+  </div><div class="stanza">
+<p>Sponge cake (one egg), <a href="#page49">49</a></p>
+<p class="i4">(three eggs), <a href="#page50">50</a></p>
+<p class="i4">(two egg), <a href="#page49">49</a></p>
+<p class="i2">method, <a href="#page5">5</a></p>
+  </div><div class="stanza">
+<p>Squab, planked, <a href="#page367">367</a></p>
+  </div><div class="stanza">
+<p>Squash, <a href="#page138">138</a></p>
+<p class="i2">au gratin, <a href="#page138">138</a></p>
+<p class="i2">baked, <a href="#page140">140</a>, <a href="#page206">206</a></p>
+<p class="i2">biscuit, <a href="#page141">141</a></p>
+<p class="i2">cakes, <a href="#page139">139</a></p>
+<p class="i2">Italienne, <a href="#page140">140</a></p>
+<p class="i2">pie, <a href="#page140">140</a></p>
+<p class="i2">souffle, <a href="#page139">139</a></p>
+  </div><div class="stanza">
+<p>Steak, <a href="#page295">295</a></p>
+<p class="i2">braised rolled flank, <a href="#page320">320</a></p>
+<p class="i2">broiled hamburg, <a href="#page295">295</a></p>
+<p class="i2">planked, <a href="#page320">320</a></p>
+<p class="i2">round, <a href="#page295">295</a></p>
+<p class="i2">rump, <a href="#page295">295</a></p>
+<p class="i2">sirloin, <a href="#page295">295</a></p>
+  </div><div class="stanza">
+<p>Spanish, <a href="#page452">452</a></p>
+  </div><div class="stanza">
+<p>Steamed oysters, <a href="#page414">414</a></p>
+<p class="i2">roly-poly pudding, <a href="#page101">101</a></p>
+<p class="i2">salt oysters or clams, <a href="#page266">266</a></p>
+  </div><div class="stanza">
+<p>Stew, beef, <a href="#page312">312</a></p>
+<p class="i2">dumplings for, <a href="#page100">100</a></p>
+  </div><div class="stanza">
+<p>Spanish kidney, <a href="#page158">158</a></p>
+<p class="i2">to prepare a, <a href="#page244">244</a></p>
+  </div><div class="stanza">
+<p>Stewed pears, <a href="#page252">252</a></p>
+<p class="i2">snapper, <a href="#page294">294</a></p>
+  </div><div class="stanza">
+<p>Sticky cinnamon buns, <a href="#page20">20</a></p>
+  </div><div class="stanza">
+<p>St. Nazaire buns, <a href="#page21">21</a></p>
+  </div><div class="stanza">
+<p>Stock pot, how to prepare, <a href="#page147">147</a></p>
+<p class="i2">some soups using turkey, <a href="#page348">348</a></p>
+<p class="i2">to make the, <a href="#page238">238</a></p>
+  </div><div class="stanza">
+<p>Straight dough Vienna, <a href="#page9">9</a></p>
+  </div><div class="stanza">
+<p>Strawberry custard tart, <a href="#page217">217</a></p>
+<p class="i2">ice cream, <a href="#page395">395</a></p>
+<p class="i2">parfait, <a href="#page398">398</a></p>
+  </div><div class="stanza">
+<p>String beans, Italian style, <a href="#page74">74</a></p>
+  </div><div class="stanza">
+<p>Stuffed pepper mangoes, <a href="#page443">443</a></p>
+<p class="i2">tomatoes with chicken salad, <a href="#page429">429</a></p>
+  </div><div class="stanza">
+<p>Suey, chop, <a href="#page321">321</a></p>
+  </div><div class="stanza">
+<p>Sugarless candy, <a href="#page455">455</a></p>
+  </div><div class="stanza">
+<p>Suggestive Colonial menu, <a href="#page480">480</a></p>
+<p class="i2">menu for family home wedding, 25 persons, 7 o'clock  dinner, <a href="#page369">369</a></p>
+<p class="i2">menus, <a href="#page465">465</a></p>
+<span class="pagenum"><a name="page502" id="page502"></a>[pg 502]</span>
+  </div><div class="stanza">
+<p>Summer drinks, <a href="#page389">389</a></p>
+  </div><div class="stanza">
+<p>Sunshine sauce for vegetables, <a href="#page144">144</a></p>
+  </div><div class="stanza">
+<p>Supper, <a href="#page328">328</a>, <a href="#page337">337</a>, <a href="#page338">338</a></p>
+<p class="i2">buffet, <a href="#page370">370</a></p>
+<p class="i2">country, <a href="#page478">478</a></p>
+<p class="i2">for evening affair, <a href="#page372">372</a></p>
+<p class="i2">New Year's, <a href="#page474">474</a></p>
+  </div><div class="stanza">
+<p>Supreme sauce, <a href="#page194">194</a></p>
+  </div><div class="stanza">
+<p>Swedish rice pudding, <a href="#page110">110</a></p>
+  </div><div class="stanza">
+<p>Sweet biscuits, <a href="#page45">45</a></p>
+<p class="i2">doughs, <a href="#page26">26</a></p>
+<p class="i2">potato biscuit, <a href="#page417">417</a></p>
+<p class="i4">cakes (Georgia style), <a href="#page418">418</a></p>
+<p class="i4">cookies, <a href="#page416">416</a></p>
+<p class="i4">croquettes, <a href="#page415">415</a></p>
+<p class="i4">nests, <a href="#page415">415</a></p>
+<p class="i4">pineapple, <a href="#page418">418</a></p>
+<p class="i4">pone, <a href="#page358">358</a></p>
+<p class="i4">pudding (Kentucky style), <a href="#page417">417</a></p>
+<p class="i2">potatoes, <a href="#page415">415</a></p>
+<p class="i2">red pepper marmalade, <a href="#page440">440</a></p>
+<p class="i2">spiced blackberry sauce, <a href="#page81">81</a></p>
+  </div><div class="stanza">
+<p>Sweetbread patties, <a href="#page162">162</a></p>
+  </div><div class="stanza">
+<p>Sweetbreads, braised, <a href="#page158">158</a></p>
+<p class="i2">polaska, <a href="#page164">164</a></p>
+  </div><div class="stanza">
+<p>Sweetened cream sauce, <a href="#page80">80</a></p>
+  </div><div class="stanza">
+<p>Swiss butter, <a href="#page297">297</a></p>
+<p class="i2">crumb cake, <a href="#page53">53</a></p>
+<p class="i2">onion and potato pancakes, <a href="#page224">224</a></p>
+  </div><div class="stanza">
+<p>Syrup, orange, <a href="#page115">115</a></p>
+<p class="i2">preserve in, <a href="#page116">116</a></p>
+  </div><div class="stanza">
+  </div><div class="stanza">
+<h4>T</h4>
+  </div><div class="stanza">
+<p>Talls, braised ox, <a href="#page377">377</a></p>
+  </div><div class="stanza">
+<p>Tamales, chicken, <a href="#page207">207</a></p>
+  </div><div class="stanza">
+<p>Tapioca, honey raisin, <a href="#page210">210</a></p>
+  </div><div class="stanza">
+<p>Tartare sauce, <a href="#page198">198</a>, <a href="#page459">459</a></p>
+<p class="i2">for fried fish, <a href="#page173">173</a></p>
+  </div><div class="stanza">
+<p>Tart, strawberry custard, <a href="#page217">217</a></p>
+  </div><div class="stanza">
+<p>Tarts, pear, <a href="#page250">250</a></p>
+  </div><div class="stanza">
+<p>Tea, how to brew a cup of, <a href="#page386">386</a></p>
+<p class="i2">Parisian, <a href="#page389">389</a></p>
+  </div><div class="stanza">
+<p>Temperature, oven, <a href="#page6">6</a></p>
+  </div><div class="stanza">
+<p>Tenderloin, pork, <a href="#page319">319</a></p>
+  </div><div class="stanza">
+<p>Tennessee turkey hash, <a href="#page206">206</a></p>
+  </div><div class="stanza">
+<p>Terrapin, <a href="#page294">294</a></p>
+  </div><div class="stanza">
+<p>The batter, <a href="#page120">120</a></p>
+<p class="i2">canap&#233;, <a href="#page176">176</a></p>
+<p class="i2">fore quarters, <a href="#page308">308</a></p>
+<p class="i2">real secret, <a href="#page87">87</a></p>
+<p class="i2">stock pot, <a href="#page238">238</a></p>
+  </div><div class="stanza">
+<p>Thousand Islands dressing, <a href="#page130">130</a></p>
+  </div><div class="stanza">
+<p>Tiger-eye sandwiches, <a href="#page280">280</a></p>
+  </div><div class="stanza">
+<p>Time for roasting meat in gas broiler, <a href="#page157">157</a></p>
+  </div><div class="stanza">
+<p>Toast, cinnamon, <a href="#page406">406</a></p>
+<p class="i2">French, poached egg on, <a href="#page132">132</a></p>
+<p class="i2">minced giblets on, <a href="#page345">345</a></p>
+<p class="i2">tomato, <a href="#page429">429</a></p>
+  </div><div class="stanza">
+<p>Toasted cheese sandwiches, <a href="#page372">372</a>, <a href="#page465">465</a></p>
+  </div><div class="stanza">
+<p>To barbecue fish, <a href="#page432">432</a></p>
+<p class="i2">boil fish, <a href="#page229">229</a></p>
+<p class="i4">lobsters, <a href="#page172">172</a></p>
+<p class="i2">broil fish, <a href="#page231">231</a></p>
+<p class="i4">lobster, <a href="#page172">172</a></p>
+  </div><div class="stanza">
+<p>To can sauerkraut, <a href="#page441">441</a></p>
+<p class="i2">cook rhubarb for pies, <a href="#page123">123</a></p>
+<p class="i4">turtle and snapper, <a href="#page293">293</a></p>
+<p class="i4">veal, <a href="#page289">289</a></p>
+<p class="i2">dry corn (Lancaster County recipe), <a href="#page424">424</a></p>
+<p class="i2">make a cocktail, <a href="#page411">411</a></p>
+<p class="i4">brioche using bread dough, <a href="#page25">25</a></p>
+<p class="i4">noodles, <a href="#page105">105</a>, <a href="#page204">204</a></p>
+<p class="i4">the famous French bread, <a href="#page10">10</a></p>
+<p class="i6">meringue, <a href="#page90">90</a></p>
+<p class="i6">stock, <a href="#page238">238</a></p>
+<p class="i2">melt chocolate for dipping, <a href="#page454">454</a></p>
+<p class="i2">pan broil, <a href="#page157">157</a></p>
+<p class="i2">prepare a stew, <a href="#page244">244</a></p>
+<p class="i4">brains, <a href="#page290">290</a></p>
+<p class="i4">breaded cutlets, <a href="#page289">289</a></p>
+<p class="i4">corn flour, <a href="#page407">407</a></p>
+<p class="i4">fish for frying, <a href="#page313">313</a></p>
+<p class="i4">individual plum puddings, <a href="#page472">472</a></p>
+<p class="i4">loaf, <a href="#page9">9</a></p>
+<p class="i4">macaroni, <a href="#page256">256</a></p>
+<p class="i4">the mushrooms, <a href="#page372">372</a></p>
+<p class="i2">roast loin, <a href="#page158">158</a></p>
+<p class="i2">stuff dates with ginger, <a href="#page128">128</a></p>
+<p class="i2">use fondant for dipping, <a href="#page455">455</a></p>
+  </div><div class="stanza">
+<p>Tomato canape, <a href="#page273">273</a></p>
+<p class="i2">cases, omelet in, <a href="#page141">141</a></p>
+<p class="i2">cream of, <a href="#page247">247</a></p>
+<p class="i2">dumplings, <a href="#page428">428</a></p>
+<p class="i2">egg custard, <a href="#page425">425</a></p>
+<p class="i2">fritters, <a href="#page143">143</a>, <a href="#page426">426</a></p>
+<p class="i2">marmalade, <a href="#page439">439</a></p>
+<p class="i2">omelet, <a href="#page425">425</a></p>
+<p class="i2">pur&#233;e, <a href="#page247">247</a></p>
+<p class="i2">sauce, <a href="#page383">383</a>, <a href="#page476">476</a></p>
+<p class="i2">toast, <a href="#page429">429</a></p>
+  </div><div class="stanza">
+<p>Tomatoes, <a href="#page425">425</a></p>
+<p class="i2">and eggs, pardue, <a href="#page425">425</a></p>
+<p class="i4">string beans, <a href="#page427">427</a></p>
+<p class="i2">au gratin, <a href="#page426">426</a></p>
+<p class="i2">baked, <a href="#page426">426</a></p>
+<p class="i4">Chelsea, <a href="#page142">142</a></p>
+<p class="i4">(cold), <a href="#page429">429</a></p>
+<p class="i4">eggplant and, <a href="#page427">427</a></p>
+<p class="i2">country style, <a href="#page142">142</a></p>
+<p class="i2">roast, <a href="#page427">427</a></p>
+  </div><div class="stanza">
+<p>Tom Tiddle gingerbread, <a href="#page464">464</a></p>
+  </div><div class="stanza">
+<p>Tongue, cold spice, <a href="#page316">316</a></p>
+  </div><div class="stanza">
+<p>Tripe and oysters, <a href="#page168">168</a></p>
+<p class="i2">creole, <a href="#page292">292</a></p>
+<p class="i2">fried in batter, <a href="#page291">291</a></p>
+<p class="i2">pickled, <a href="#page292">292</a>, <a href="#page317">317</a></p>
+  </div><div class="stanza">
+<p>Try this dressing on plain lettuce, <a href="#page302">302</a></p>
+  </div><div class="stanza">
+<p>Tuna fish &#224; la king, <a href="#page371">371</a>, <a href="#page471">471</a></p>
+  </div><div class="stanza">
+<p>Turkey, <a href="#page343">343</a></p>
+<p class="i2">au gratin, <a href="#page346">346</a></p>
+<p class="i2">croquettes, <a href="#page346">346</a></p>
+<p class="i2">meat biscuits, <a href="#page345">345</a></p>
+<p class="i2">pot pie, <a href="#page348">348</a></p>
+<p class="i2">preparing the, <a href="#page460">460</a></p>
+<p class="i2">soup (Italian), <a href="#page348">348</a></p>
+<p class="i2">stocks, some soups using, <a href="#page348">348</a></p>
+<p class="i2">(terrapin style), <a href="#page347">347</a></p>
+<p class="i2">utilising the leftover, <a href="#page346">346</a></p>
+  </div><div class="stanza">
+<p>Turkish coffee, <a href="#page389">389</a></p>
+  </div><div class="stanza">
+<p>Turtle and snapper, <a href="#page292">292</a></p>
+<p class="i2">to cook, <a href="#page293">293</a></p>
+  </div><div class="stanza">
+<p>Two-layer cake, <a href="#page54">54</a></p>
+  </div><div class="stanza">
+  </div><div class="stanza">
+<h4>U</h4>
+  </div><div class="stanza">
+<p>Utilizing the leftover turkey, <a href="#page346">346</a></p>
+  </div><div class="stanza">
+  </div><div class="stanza">
+<h4>V</h4>
+  </div><div class="stanza">
+<p>Vanilla ice cream, <a href="#page396">396</a></p>
+<p class="i2">pudding, <a href="#page187">187</a></p>
+<p class="i2">sauce, <a href="#page80">80</a></p>
+  </div><div class="stanza">
+<p>Veal, <a href="#page288">288</a></p>
+<p class="i2">croquettes, <a href="#page289">289</a></p>
+<p class="i2">roast shoulder of, <a href="#page290">290</a></p>
+<p class="i2">to cook, <a href="#page289">289</a></p>
+  </div><div class="stanza">
+<p>Vegetable garnish, <a href="#page289">289</a></p>
+<p class="i2">pur&#233;e, <a href="#page248">248</a></p>
+<p class="i2">soup, <a href="#page240">240</a></p>
+  </div><div class="stanza">
+<p>Vegetables, <a href="#page72">72</a></p>
+<p class="i2">a few pointers about, <a href="#page136">136</a></p>
+<p class="i2">&#224; la jardiniere, <a href="#page376">376</a></p>
+  </div><div class="stanza">
+<p>Vermont rhubarb griddle cakes, <a href="#page125">125</a></p>
+  </div><div class="stanza">
+<p>Vienna, dough, straight, <a href="#page9">9</a></p>
+  </div><div class="stanza">
+<p>Vinaigrette, artichoke, <a href="#page221">221</a></p>
+<p class="i2">asparagus, <a href="#page286">286</a></p>
+  </div><div class="stanza">
+<p>Virginia broiled oysters, <a href="#page412">412</a></p>
+<p class="i2">griddle cakes, <a href="#page341">341</a></p>
+<p class="i2">sauce, <a href="#page319">319</a></p>
+<p class="i2">style baked ham, <a href="#page476">476</a></p>
+  </div><div class="stanza">
+  </div><div class="stanza">
+<h4>W</h4>
+  </div><div class="stanza">
+<p>Waffle batter, <a href="#page37">37</a></p>
+  </div><div class="stanza">
+<p>Waffles, <a href="#page35">35</a></p>
+  </div><div class="stanza">
+<p>Wassail, an English, <a href="#page477">477</a></p>
+  </div><div class="stanza">
+<p>Water ice, <a href="#page397">397</a></p>
+<p class="i2">icing, <a href="#page25">25</a></p>
+  </div><div class="stanza">
+<p>Weight, diet to reduce, <a href="#page399">399</a></p>
+  </div><div class="stanza">
+<p>Welsh cheese pudding, <a href="#page263">263</a></p>
+<p class="i2">rarebit, <a href="#page272">272</a></p>
+  </div><div class="stanza">
+<p>West Indies sweet potato pudding, <a href="#page416">416</a></p>
+  </div><div class="stanza">
+<p>What these breakfasts eliminate, <a href="#page402">402</a></p>
+  </div><div class="stanza">
+<p>Wheat bread, entire, <a href="#page11">11</a></p>
+  </div><div class="stanza">
+<p>Whip, fruit, <a href="#page83">83</a></p>
+  </div><div class="stanza">
+<p>White fruit cake, <a href="#page65">65</a></p>
+<p class="i2">mountain icing, <a href="#page59">59</a></p>
+<p class="i2">potatoes, <a href="#page419">419</a></p>
+<p class="i2">pound cake, <a href="#page66">66</a></p>
+  </div><div class="stanza">
+<p>Whole wheat muffins, <a href="#page378">378</a></p>
+  </div><div class="stanza">
+<p>Why dough falls, <a href="#page2">2</a></p>
+  </div><div class="stanza">
+<p>Wild game filling, <a href="#page344">344</a></p>
+  </div><div class="stanza">
+<p>Winter menu, <a href="#page338">338</a></p>
+  </div><div class="stanza">
+  </div><div class="stanza">
+<h4>Y</h4>
+  </div><div class="stanza">
+<p>Yankee mush, <a href="#page437">437</a></p>
+<p class="i2">oyster pie, <a href="#page409">409</a></p>
+<p class="i2">pancakes, <a href="#page380">380</a></p>
+  </div><div class="stanza">
+<p>Yearling, <a href="#page323">323</a></p>
+  </div><div class="stanza">
+<p>Yeast, home-made, <a href="#page8">8</a></p>
+  </div><div class="stanza">
+<p>Yeast-raised cake, how to make, <a href="#page23">23</a></p>
+  </div><div class="stanza">
+<p>Ye Kentucky corn dodgers, <a href="#page436">436</a></p>
+<p class="i2">olde-tyme mincemeat, <a href="#page363">363</a></p>
+<p class="i4">pork pie, <a href="#page445">445</a></p>
+<p class="i2">old-time oyster pye, <a href="#page341">341</a>-342</p>
+<p class="i4">Virginia batter bread, <a href="#page436">436</a></p>
+  </div><div class="stanza">
+<p>Yesterday's bran bread, <a href="#page379">379</a></p>
+  </div><div class="stanza">
+<p>Yorkshire pudding, <a href="#page442">442</a></p>
+  </div>  </div>
+<span class="pagenum"><a name="page503" id="page503"></a>[pg 503]</span>
+<span class="pagenum"><a name="page504" id="page504"></a>[pg 504]</span>
+
+
+<hr />
+
+<h2>A TABLE FOR USE OF THE ECONOMICAL HOUSEWIFE</h2>
+
+
+<h3>Converting Dry Measure into Lbs. and Oz.</h3>
+
+<table summary="" align="center">
+<tr><td>                       </td><td align="center">    &#188; pk.   </td><td>&nbsp;&nbsp;</td><td align="center">    1 qt.    </td><td>&nbsp;&nbsp;</td><td align="center">   1 pk.    </td><td>&nbsp;&nbsp;</td><td align="center">  1 bu. </td></tr>
+<tr><td align="left">Apples                 </td><td> 3 lbs.       </td><td>&nbsp;&nbsp;</td><td> 1 lb. 8 oz. </td><td>&nbsp;&nbsp;</td><td> 11&#188; lbs.</td><td>&nbsp;&nbsp;</td><td align="right"> 45 lbs.</td></tr>
+<tr><td align="left">Beans, Lima            </td><td> 3 lbs. 8 oz. </td><td>&nbsp;&nbsp;</td><td> 1 lb. 12 oz.</td><td>&nbsp;&nbsp;</td><td> 14 lbs.    </td><td>&nbsp;&nbsp;</td><td align="right"> 56 lbs.</td></tr>
+<tr><td align="left">Beans, String          </td><td> 1 lb.  8 oz. </td><td>&nbsp;&nbsp;</td><td align="right">       12 oz.</td><td>&nbsp;&nbsp;</td><td>  6 lbs.    </td><td>&nbsp;&nbsp;</td><td align="right"> 24 lbs.</td></tr>
+<tr><td align="left">Beans, Wax             </td><td> 1 lb.  8 oz. </td><td>&nbsp;&nbsp;</td><td align="right">       12 oz.</td><td>&nbsp;&nbsp;</td><td>  6 lbs.    </td><td>&nbsp;&nbsp;</td><td align="right"> 24 lbs.</td></tr>
+<tr><td align="left">Carrots                </td><td> 3 lbs. 2 oz. </td><td>&nbsp;&nbsp;</td><td> 1 lb. 9 oz. </td><td>&nbsp;&nbsp;</td><td> 12&#189; lbs.</td><td>&nbsp;&nbsp;</td><td align="right"> 50 lbs.</td></tr>
+<tr><td align="left">Cranberries            </td><td> 2 lbs.       </td><td>&nbsp;&nbsp;</td><td> 1 lb. 1 oz. </td><td>&nbsp;&nbsp;</td><td> 10 lbs.    </td><td>&nbsp;&nbsp;</td><td align="right"> 40 lbs.</td></tr>
+<tr><td align="left">Kale                   </td><td align="right">       12 oz. </td><td>&nbsp;&nbsp;</td><td align="right">       6 oz. </td><td>&nbsp;&nbsp;</td><td>  3 lbs.    </td><td>&nbsp;&nbsp;</td><td align="right"> 12 lbs.</td></tr>
+<tr><td align="left">Onions                 </td><td> 3 lbs. 9 oz. </td><td>&nbsp;&nbsp;</td><td> 1 lb. 12 oz.</td><td>&nbsp;&nbsp;</td><td> 12&#189; lbs.</td><td>&nbsp;&nbsp;</td><td align="right"> 50 lbs.</td></tr>
+<tr><td align="left">Parsnips               </td><td> 3 lbs. 2 oz. </td><td>&nbsp;&nbsp;</td><td> 1 lb. 9 oz. </td><td>&nbsp;&nbsp;</td><td> 12&#189; lbs.</td><td>&nbsp;&nbsp;</td><td align="right"> 50 lbs.</td></tr>
+<tr><td align="left">Peas, dried            </td><td> 3 lbs. 12 oz.</td><td>&nbsp;&nbsp;</td><td> 1 lb. 14 oz.</td><td>&nbsp;&nbsp;</td><td> 11&#188; lbs.</td><td>&nbsp;&nbsp;</td><td align="right"> 45 lbs.</td></tr>
+<tr><td align="left">Peas, green, unshelled </td><td> 3 lbs. 8 oz. </td><td>&nbsp;&nbsp;</td><td> 1 lb. 12 oz.</td><td>&nbsp;&nbsp;</td><td> 14 lbs.    </td><td>&nbsp;&nbsp;</td><td align="right"> 56 lbs.</td></tr>
+<tr><td align="left">Potatoes, Irish        </td><td> 3 lbs. 12 oz.</td><td>&nbsp;&nbsp;</td><td> 1 lb. 14 oz.</td><td>&nbsp;&nbsp;</td><td> 15 lbs.    </td><td>&nbsp;&nbsp;</td><td align="right"> 60 lbs.</td></tr>
+<tr><td align="left">Potatoes, Sweet        </td><td> 3 lbs. 4 oz. </td><td>&nbsp;&nbsp;</td><td> 1 lb. 10 oz.</td><td>&nbsp;&nbsp;</td><td> 13&#189; lbs.</td><td>&nbsp;&nbsp;</td><td align="right"> 54 lbs.</td></tr>
+<tr><td align="left">Tomatoes               </td><td> 3 lbs. 12 oz.</td><td>&nbsp;&nbsp;</td><td> 1 lb. 14 oz.</td><td>&nbsp;&nbsp;</td><td> 15 lbs.    </td><td>&nbsp;&nbsp;</td><td align="right"> 60 lbs.</td></tr>
+<tr><td align="left">Turnips                </td><td> 3 lbs. 12 oz.</td><td>&nbsp;&nbsp;</td><td> 1 lb. 14 oz.</td><td>&nbsp;&nbsp;</td><td> 15 lbs.    </td><td>&nbsp;&nbsp;</td><td align="right"> 60 lbs.</td></tr>
+<tr><td align="left">Cherries               </td><td> 3 lbs. 8 oz. </td><td>&nbsp;&nbsp;</td><td> 1 lb. 12 oz.</td><td>&nbsp;&nbsp;</td><td> 14 lbs.    </td><td>&nbsp;&nbsp;</td><td align="right"> 56 lbs.</td></tr>
+<tr><td align="left">Peanuts                </td><td> 1 lb.  6 oz. </td><td>&nbsp;&nbsp;</td><td align="right">       10 oz.</td><td>&nbsp;&nbsp;</td><td>  5&#189; lbs.</td><td>&nbsp;&nbsp;</td><td align="right"> 22 lbs.</td></tr>
+</table>
+
+<p>The law provides that apples, cucumbers, cabbage, pears, peaches may be sold by
+numerical count.</p>
+
+
+<h3>BOILING</h3>
+
+<table summary="Boiling" align="center">
+<tr><th align="center" colspan="5">             MEATS      </th><th>&nbsp;&nbsp;&nbsp;</th><th align="center" colspan="3">           VEGETABLES           </th></tr>
+<tr><td align="center" colspan="3"></td><td></td><td align="center" colspan="2">    Time    </td><td></td><td align="center" colspan="2">Time     </td></tr>
+<tr><td align="left">Mutton     </td><td align="center">per</td><td align="center">pound,</td><td align="right"> 20 </td><td align="left">minutes. </td><td></td><td align="left"> Potatoes     </td><td>20 </td><td align="left">to 30 min.</td></tr>
+<tr><td align="left">Corned Beef</td><td align="center">  "</td><td align="center">   "  </td><td align="right"> 30 </td><td align="center">   "   </td><td></td><td align="left"> Asparagus    </td><td>20 </td><td align="left">to 25  "  </td></tr>
+<tr><td align="left">Ham        </td><td align="center">  "</td><td align="center">   "  </td><td align="right"> 20 </td><td align="center">   "   </td><td></td><td align="left"> Peas         </td><td>15 </td><td align="left">to 20  "  </td></tr>
+<tr><td align="left">Turkey     </td><td align="center">  "</td><td align="center">   "  </td><td align="right"> 25 </td><td align="center">   "   </td><td></td><td align="left"> String Beans </td><td>20 </td><td align="left">to 30  "  </td></tr>
+<tr><td align="left">Chicken    </td><td align="center">  "</td><td align="center">   "  </td><td align="right"> 20 </td><td align="center">   "   </td><td></td><td align="left"> Lima Beans   </td><td>30 </td><td align="left">to 40  "  </td></tr>
+<tr><td align="left">Fowl       </td><td align="center">  "</td><td align="center">   "  </td><td align="right"> 20 </td><td align="center">   "   </td><td></td><td align="left"> Spinach      </td><td>15 </td><td align="left">to 20  "  </td></tr>
+<tr><td align="left">Tripe      </td><td align="center">  "</td><td align="center">   "  </td><td align="right"> 40 </td><td align="center">   "   </td><td></td><td align="left"> Turnips      </td><td>30 </td><td align="left">minutes.  </td></tr>
+<tr><td colspan="5"></td><td></td><td align="left"> Beets </td><td align="right">1 </td><td align="left">hour.      </td></tr>
+<tr><th align="center" colspan="5">           FISH      </th><td></td><td align="left"> Cabbage          </td><td align="right">20 </td><td align="left">minutes.  </td></tr>
+<tr><td align="right" colspan="3">      </td><td align="center" colspan="2">     Time  </td><td></td><td align="left"> Cauliflower </td><td align="right">20  </td><td align="center"> " </td></tr>
+<tr><td align="left">Codfish    </td><td align="center">  "</td><td align="center">   " </td><td align="right"> 15 </td><td align="left">to 18 min.</td><td></td><td align="left"> Brussels Sprouts </td><td>25 </td><td align="center"> " </td></tr>
+<tr><td align="left">Halibut    </td><td align="center">  "</td><td align="center">   " </td><td align="right"> 15 </td><td align="left">to 18 min.</td><td></td><td align="left"> Onions           </td><td>30 </td><td align="center"> " </td></tr>
+<tr><td align="left">Bluefish   </td><td align="center">  "</td><td align="center">   " </td><td align="right"> 15 </td><td align="left">to 18 min.</td><td></td><td align="left"> Green Corn       </td><td>20 </td><td align="center"> " </td></tr>
+<tr><td align="left">Lobster    </td><td align="center">  "</td><td align="center">   " </td><td align="right"> 30 </td><td align="left">to 40 min.</td><td></td><td align="left"> Rice             </td><td>20 </td><td align="center"> " </td></tr>
+</table>
+
+
+<h3>BAKING</h3>
+
+<table summary="Baking" align="center">
+<tr><th align="center" colspan="5">MEATS</th></tr>
+<tr><td colspan="3"></td><td align="center" colspan="2">           Time         </td></tr>
+<tr><td align="left"> Beef, ribs, rare           </td><td align="center">  per</td><td align="center"> pound,</td><td align="right"> 15 </td><td align="left">minutes.</td></tr>
+<tr><td align="left"> Beef, ribs, well done      </td><td align="center">   " </td><td align="center">   "   </td><td align="right"> 20 </td><td align="center">    "   </td></tr>
+<tr><td align="left"> Round of Beef              </td><td align="center">   " </td><td align="center">   "   </td><td align="right"> 20 </td><td align="center">    "   </td></tr>
+<tr><td align="left"> Mutton, leg, rare          </td><td align="center">   " </td><td align="center">   "   </td><td align="right"> 18 </td><td align="center">    "   </td></tr>
+<tr><td align="left"> Mutton, leg, well done     </td><td align="center">   " </td><td align="center">   "   </td><td align="right"> 20 </td><td align="center">     "   </td></tr>
+<tr><td align="left"> Mutton, loin, rare         </td><td align="center">   " </td><td align="center">   "   </td><td align="right"> 15 </td><td align="center">    "   </td></tr>
+<tr><td align="left"> Lamb, well done            </td><td align="center">   " </td><td align="center">   "   </td><td align="right"> 20 </td><td align="center">    "   </td></tr>
+<tr><td align="left"> Veal, well done            </td><td align="center">   " </td><td align="center">   "   </td><td align="right"> 25 </td><td align="center">    "   </td></tr>
+<tr><td align="left"> Pork, well done            </td><td align="center">   " </td><td align="center">   "   </td><td align="right"> 25 </td><td align="center">    "   </td></tr>
+<tr><td align="left"> Chicken                    </td><td align="center">   " </td><td align="center">   "   </td><td align="right"> 20 </td><td align="center">    "   </td></tr>
+<tr><td align="left"> Goose                      </td><td align="center">   " </td><td align="center">   "   </td><td align="right"> 25 </td><td align="center">    "   </td></tr>
+<tr><td align="left" colspan="3"> Fillet, hot oven           </td><td align="right">45</td><td align="left"> minutes.   </td></tr>
+<tr><td align="left" colspan="3"> Braised Meats              </td><td align="right"> 1&#189; </td><td align="left">hours.    </td></tr>
+<tr><td align="left" colspan="3"> Turkey, 8 pounds           </td><td align="right"> 2 </td><td align="left">hours.      </td></tr>
+<tr><td align="left" colspan="3"> Birds, small, hot oven     </td><td align="right"> 15 </td><td align="left">to 20 min.    </td></tr>
+<tr><td align="left" colspan="3"> Ducks, tame                </td><td align="right">  1 </td><td align="left">hour.     </td></tr>
+<tr><td align="left" colspan="3"> Ducks, wild, very hot oven </td><td align="right"> 25 </td><td align="left">minutes.    </td></tr>
+<tr><th align="center" colspan="5">                          FISH                       </th></tr>
+<tr><td align="left" colspan="3"> Large Fish                 </td><td align="right">   1 </td><td align="left">hour, about  </td></tr>
+<tr><td align="left" colspan="3"> Small Fish                 </td><td align="right">   20 </td><td align="left">to 30 mins. </td></tr>
+</table>
+
+
+<h3>BROILING</h3>
+
+<table summary="Broiling" align="center">
+<tr><td colspan="2"></td><td align="center">Time       </td></tr>
+<tr><td align="left"> Steak, 1 inch thick      </td><td align="right">  8</td><td align="left"> to 10 min.  </td></tr>
+<tr><td align="left"> Steak, 1&#189; inch thick</td><td align="right">  10</td><td align="left"> to 15  " </td></tr>
+<tr><td align="left"> Mutton Chops, French     </td><td align="right">   8</td><td align="left"> minutes.   </td></tr>
+<tr><td align="left"> Mutton Chops, English    </td><td align="right">   10</td><td align="center">   "     </td></tr>
+<tr><td align="left"> Spring Chicken           </td><td align="right">   20</td><td align="center">   "     </td></tr>
+<tr><td align="left"> Quail                    </td><td align="right">  8</td><td align="left"> to 10 min.  </td></tr>
+<tr><td align="left"> Grouse                   </td><td align="right">  15</td><td align="left"> minutes.   </td></tr>
+<tr><td align="left"> Squabs                   </td><td align="right">  10</td><td align="left"> to 15 min. </td></tr>
+<tr><td align="left"> Shad, Bluefish, Trout    </td><td align="right">  15</td><td align="left"> to 25  "   </td></tr>
+<tr><td align="left"> Small Fish               </td><td align="right">  5</td><td align="left"> to l0   "   </td></tr>
+</table>
+<span class="pagenum"><a name="page505" id="page505"></a>[pg 505]</span>
+
+<h3>WEIGHTS AND MEASURES</h3>
+
+<table summary="measures1" align="center">
+<tr><td align="right">4 </td><td align="left">gills   </td><td> = </td><td align="left">1  pint.</td></tr>
+<tr><td align="right">2 </td><td align="left">pints   </td><td> = </td><td align="left">1  quart.</td></tr>
+<tr><td align="right">4 </td><td align="left">quarts  </td><td> = </td><td align="left">1  gallon.</td></tr>
+<tr><td align="right">16 </td><td align="left">ounces </td><td> = </td><td align="left">1  pound.</td></tr>
+</table>
+<table summary="measures2" align="center">
+<tr><td align="right">½ </td><td align="left">kitchen cupful </td><td> =</td><td> 1 </td><td align="left">gill.</td></tr>
+<tr><td align="right">1 </td><td align="left">kitchen cupful </td><td> =</td><td> ½ </td><td align="left">pint or 2 gills.</td></tr>
+<tr><td align="right">4 </td><td align="left">kitchen cupfuls</td><td> =</td><td> 1 </td><td align="left">quart.</td></tr>
+</table>
+<table summary="measures3">
+<tr><td align="right">2 </td><td align="left">cupfuls of granulated sugar</td><td align="left" rowspan="2"><font size="+3">}</font></td><td align="left" rowspan="2"> = 1 pound.</td></tr>
+<tr><td align="right">2½ </td><td align="left">cupfuls of powdered sugar </td></tr>
+<tr><td align="right">1 </td><td align="left">tablespoonful of sugar = ½ oz.</td></tr>
+<tr><td align="right">1 </td><td align="left">tablespoonful of butter = </td></tr>
+<tr><td></td><td>Butter size of an egg = </td><td align="left">2 oz.</td></tr>
+<tr><td align="right">1 </td><td align="left">cupful of butter = </td><td align="left">½ pound.</td></tr>
+<tr><td align="right">4 </td><td align="left">cupfuls of flour </td><td rowspan="2"> <font size="+3">}</font></td><td rowspan="2">= pound.</td></tr>
+<tr><td align="right">1 </td><td align="left">quart</td></tr>
+<tr><td align="right">16 </td><td align="left">tablespoonfuls of dry material</td><td> = </td><td align="left">1 cupful.</td></tr>
+<tr><td align="right">16 </td><td align="left">tablespoonfuls of liquid</td><td> = </td><td align="left">1 cupful.</td></tr>
+</table>
+
+<h3>PROPORTIONS</h3>
+
+<div class="poem">  <div class="stanza">
+<p>5 to 8 eggs to 1 quart of milk for custards.</p>
+<p>3 to 4 eggs to 1 pint of milk for custards.</p>
+<p>&#189; teaspoonful of salt to 1 quart of milk for custards.</p>
+<p>1 teaspoonful of vanilla to 1 quart of milk for custards.</p>
+<p>2 ounces of gelatine to 1&#190; quarts of liquid.</p>
+<p>8 level tablespoonfuls of cornstarch to 1 quart of milk.</p>
+<p>8 level teaspoonfuls of baking-powder to 1 quart of flour.</p>
+<p>2 teaspoonfuls of baking-powder to 1 cupful of flour.</p>
+  </div>  </div>
+
+<hr />
+
+<div class="figcenter" style="width:100%;"><a href="images/1-1.png"><img width="100%" src="images/1-1.png" alt="NOVELTY FORTUNE COMBINATION RANGES" /></a></div>
+
+<table summary="ad" align="center" width="80%">
+<tr><td align="right" width="50%">
+<p>Range shown is Novelty Fortune E 318</p>
+<p>Spacious Broiling Oven, White
+Enamel Pan with Rack. White
+Enamel Splasher. Spacious
+Cooking Top. Pouch feed for
+Coaling fire without removing
+lids. Duplex Grates. Deep Ash
+Pit. Large Gas Oven. Front
+Oven Burner. Large Gas Cooking
+Top. Burners operate from
+front of range. Full 18" coal
+oven. Drop oven doors enamel
+trimmed. Nickelled Brackets.
+Beautiful&mdash;Sturdy&mdash;Efficient.</p></td>
+<td align="right" width="50%">
+<div class="figcenter" style="width:100%;"><a href="images/1-2.png"><img width="100%" src="images/1-2.png" alt="Range shown Is Novelty Fortune E 318" /></a></div>
+</td></tr>
+</table>
+
+<h1>A poor range will spoil the best cook</h1>
+
+<p>You are not always to blame when a roast goes bad in the oven&mdash;when
+a cake falls in the centre&mdash;the fault may be with your
+gas range&mdash;your oven does not heat uniformly or you have to
+use too much gas to get the results you are after.</p>
+
+<p>The Fortune gas range was designed to help you cook. The
+Fortune is not merely our conception of what a good gas range should be.</p>
+
+<p>The Fortune gas range is, on the other hand, the result of exhaustive
+scientific study&mdash;stands today without a peer. The
+Flex-o-tuf iron used in its construction insures long life and
+continued good service&mdash;you can depend upon it. You know
+that it does not waste fuel, and because domestic science
+teachers and lecturers have endorsed it, that it is the one and
+most practical range for you.</p>
+
+<center><i>Send for descriptive circulars.</i></center>
+
+
+<h2>ABRAM COX STOVE COMPANY</h2>
+
+<h4>American and Dauphin Sts., Philadelphia, Pa.</h4>
+
+<center><i>Makers of Novelty Hot Water, Steam and Vapor Systems. Warm Air Pipe and
+Pipeless Furnaces. Coal and Combination Ranges. Laundry Stoves, Hot Water
+Supply Boilers. Fortune Gas Range and Gas Water Heaters.</i></center>
+<hr class="full" />
+
+
+
+
+
+
+
+
+<pre>
+
+
+
+
+
+End of Project Gutenberg's Mrs. Wilson's Cook Book, by Mary A. Wilson
+
+*** END OF THIS PROJECT GUTENBERG EBOOK MRS. WILSON'S COOK BOOK ***
+
+***** This file should be named 17438-h.htm or 17438-h.zip *****
+This and all associated files of various formats will be found in:
+        http://www.gutenberg.org/1/7/4/3/17438/
+
+Produced by Bethanne M. Simms, William Flis, and the Online
+Distributed Proofreading Team at http://www.pgdp.net
+
+
+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
+http://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 http://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
+http://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 http://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 http://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: http://pglaf.org/donate
+
+
+Section 5.  General Information About Project Gutenberg-tm electronic
+works.
+
+Professor Michael S. Hart is 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.
+
+
+Most people start at our Web site which has the main PG search facility:
+
+     http://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.
+
+
+</pre>
+
+</body>
+</html>
diff --git a/17438-h/images/1-1.png b/17438-h/images/1-1.png
new file mode 100644
index 0000000..cb98788
--- /dev/null
+++ b/17438-h/images/1-1.png
diff --git a/17438-h/images/1-2.png b/17438-h/images/1-2.png
new file mode 100644
index 0000000..4b873c4
--- /dev/null
+++ b/17438-h/images/1-2.png
diff --git a/17438-h/images/3.png b/17438-h/images/3.png
new file mode 100644
index 0000000..8209d97
--- /dev/null
+++ b/17438-h/images/3.png
diff --git a/17438-h/images/501.png b/17438-h/images/501.png
new file mode 100644
index 0000000..5648fe6
--- /dev/null
+++ b/17438-h/images/501.png
diff --git a/17438-h/images/504-1.png b/17438-h/images/504-1.png
new file mode 100644
index 0000000..61ecf07
--- /dev/null
+++ b/17438-h/images/504-1.png
diff --git a/17438-h/images/504-2.png b/17438-h/images/504-2.png
new file mode 100644
index 0000000..ce0fc09
--- /dev/null
+++ b/17438-h/images/504-2.png
diff --git a/17438-h/images/512.png b/17438-h/images/512.png
new file mode 100644
index 0000000..7aa5c10
--- /dev/null
+++ b/17438-h/images/512.png
diff --git a/17438-h/images/513.png b/17438-h/images/513.png
new file mode 100644
index 0000000..72f0171
--- /dev/null
+++ b/17438-h/images/513.png
diff --git a/17438.txt b/17438.txt
new file mode 100644
index 0000000..0988d07
--- /dev/null
+++ b/17438.txt
@@ -0,0 +1,24026 @@
+The Project Gutenberg EBook of Mrs. Wilson's Cook Book, by Mary A. Wilson
+
+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: Mrs. Wilson's Cook Book
+       Numerous New Recipes Based on Present Economic Conditions
+
+Author: Mary A. Wilson
+
+Release Date: January 1, 2006 [EBook #17438]
+
+Language: English
+
+Character set encoding: ASCII
+
+*** START OF THIS PROJECT GUTENBERG EBOOK MRS. WILSON'S COOK BOOK ***
+
+
+
+
+Produced by Bethanne M. Simms, William Flis, and the Online
+Distributed Proofreading Team at http://www.pgdp.net
+
+
+
+
+
+  Transcriber's Note: The measure of one-half cup of nutmeg in the
+  recipe for Caramel Pudding on p. 236 is undoubtedly an error.
+  One-half teaspoon would likely seem the correct amount.
+
+
+MRS. WILSON'S COOK BOOK
+
+NUMEROUS NEW RECIPES BASED ON PRESENT ECONOMIC CONDITIONS
+
+
+BY
+
+MRS. MARY A. WILSON
+
+(MRS. WILSON'S COOKING SCHOOL, PHILADELPHIA)
+
+
+FORMERLY QUEEN VICTORIA'S CUISINIERE AND INSTRUCTOR DOMESTIC SCIENCE,
+UNIVERSITY OF VIRGINIA SUMMER SCHOOL, CHARLOTTEVILLE, VIRGINIA
+
+
+INSTRUCTOR OF COOKING FOR THE U.S. NAVY
+
+
+THIRD PRINTING
+
+
+PHILADELPHIA AND LONDON J.B. LIPPINCOTT COMPANY
+
+
+
+
+[Illustration: MRS. M.A. WILSON IN HER OWN WELL-EQUIPPED KITCHEN]
+
+
+
+
+COPYRIGHT, 1920, BY J.B. LIPPINCOTT COMPANY
+
+
+PRINTED BY J.B. LIPPINCOTT COMPANY AT THE WASHINGTON SQUARE PRESS
+PHILADELPHIA, U.S.A.
+
+
+
+
+TO MY FAMILY FOR THEIR UNTIRING EFFORTS IN BEHALF OF THIS BOOK
+
+
+
+
+PREFACE
+
+
+The influence of well-cooked, palatable food upon the health and
+general well-being of the family is as certain as that of changes of
+temperature and more serious in its consequences for lasting good or
+ill.
+
+The sage old saying "Tell me what you eat and I will tell you what you
+are" is as full of the "pith o' sense" to-day as in ye days of long
+ago, for food either makes us physically fit and fully efficient, or
+miserable failures with physical complications that keep us constantly
+in the physician's hands.
+
+The vital essences of that which we prepare for eating are "medicinal
+messengers" bearing light to the eye, vigor to the limb, beauty to the
+cheek and alertness to the brain, as vitamines, or distorted in the
+misdirected process are the harsh heralds of pain and debility to the
+human system. How great then is the influence of the one who prepares
+it!
+
+Influence, according to astrology, was "a power or virtue flowing from
+the planets upon men and things," but from the kitchen, as a sun and
+heat centre, there truly flows a planetary influence that makes or
+mars us.
+
+Scientific cooking means the elimination of waste, the preservation
+of edible resources and conservation of their potential energy through
+the preparation of attractive, vitalizing food with minimum cost and
+labor, thus providing in wide, deep measure, for harmony, personal
+comfort and domestic peace.
+
+The preface of a book is too often a flat, spiritless excuse for
+offering it to the public instead of being a hearty announcement in
+welcome terms of the arrival of a much-desired provision for a real
+need, so I will come to the essential point at once by saying that
+gathered here, in these pages, are my best recipes, truly "tried in
+the fire," the actual working results of many years' teaching and
+lecturing, brought "up to the minute" in the interests of that
+exacting domestic economy now, as rarely before, imperative in its
+demands.
+
+It will also be noted that the heavy cook-book style is not used
+here but the recipes are presented as if housewife and author
+were conversing upon the dish in question, and to her I will say:
+economical, palatable food is within your reach if you will discard
+the ideas and methods of long ago. Remember, you would not prefer to
+ride in a horse car, as a means of conveyance, so why use the recipes
+of those days?
+
+The capable housewife, whose busy hands bake bread, cake and pastry,
+spreads forth to the community an influence that is priceless, a
+largesse not of festal day, holy day, or holiday, but thrice daily,
+wholesome and welcome as spring's first sunbeam and precious to every
+home so blessed, ever growing and radiating. May this book help in
+that growth and a greater radiation!
+
+THE AUTHOR
+
+
+
+
+MRS. WILSON'S COOK BOOK
+
+
+Bread, the staff of life, must be palatable and good if we are to be
+satisfied with it when we eat.
+
+Can you think of anything that will spoil a meal more quickly than
+poor, over moist, doughy or heavy bread?
+
+Bread may truly be called the staff of life, as it will maintain life
+longer than any other single food.
+
+Yet many women think bread-making is a simple task; that the
+ingredients can be thrown together helter-skelter and good results
+obtained; or that any kind of flour will make good bread. This is
+a great mistake. To make good palatable bread it requires good
+materials, a reasonable amount of care and attention. But first of all
+must come the knowledge of the flour.
+
+A good blend of hard winter flour is necessary and it can easily be
+tested by pressing a small quantity of it in the hand; if the flour
+is good, it will retain the shape of the hand. Graham or whole wheat
+flour and rye flours can be used for variety and to advantage in
+making bread.
+
+Other cereal flours do not contain gluten to allow them to be used
+alone for making the yeast-raised breads. Keep this in mind and thus
+prevent failures. The yeast is a single-cell plant and must be given
+the proper temperature, moisture and food for its successful growth.
+When this is supplied, each little cell multiples a thousand times,
+thus pushing and stretching the dough. This makes it rise or become
+light.
+
+
+WHY DOUGH FALLS
+
+When the yeast cells have absorbed or consumed all the food that they
+can obtain from the sugar, flour, etc., the dough will recede or fall.
+Now, if the dough is carefully handled at a given time, this will not
+take place, and so for this reason the dough is permitted to stand
+only for a given length of time before it is worked and then placed in
+the pans.
+
+Few utensils will be required for making bread, but they must be
+scrupulously clean, if the bread is to have a good flavor. Potatoes
+and other cooked cereals may be used with good results. Compressed
+yeast will give the best results, and either the sponge or straight
+dough method may be used.
+
+Bread made by the sponge method will require a longer time to make
+than the bread that is made by the straight dough method. Sponge dough
+consists of setting the sponge and letting it rise until it drops
+back, usually in two and one-half hours, and then adding sufficient
+flour to make a dough that can easily be handled.
+
+The straight dough method consists of making a dough at the start. To
+make bread successfully, do not set the dough over the range, do not
+set it on the radiators and do not place it where it will be in a
+draft, to rise. Cold chills the dough and retards the yeast. Yeast
+grows successfully only in a warm moist temperature from 80 to 85
+degrees Fahrenheit.
+
+
+DOUGH BOX
+
+I would like to tell the housewife about a dough box that I have found
+to work very successfully. The baker's success in making bread is
+founded on the fact that he can regulate the temperature of his shop
+and thus prevent drafts from chilling the dough. This box is just an
+ordinary cracker box with the lid hinged on it. It is then lined with
+thick asbestos paper on the inside and then covered with oilcloth
+on the outside. The bowl with the dough is then placed in the box to
+retain its temperature and to be free from drafts while it rises. In
+cold weather this box can be heated by placing a warm iron in it when
+starting to mix the dough, and then removing the iron before placing
+the dough in the box. This box will easily pay for the time and cost
+in a few weeks, and then, too, it will prevent failure.
+
+Now to get the proper temperature--always use a thermometer. Remember
+that you cannot successfully gauge the correct temperature of liquids
+that are used for making bread by testing with the finger or by
+testing them from the spoon. Any plain thermometer that can be found
+in the house will do for this work. Scrub it with soda and water to
+remove the paint. Remember, in cold weather to heat the mixing bowl.
+See that the flour is not lower than 65 degrees Fahrenheit.
+
+All water or half water and milk may be used in making bread. When the
+milk is used it must be scalded and then allowed to cool. Evaporated
+or condensed milk does not require scalding. Simply add the hot water
+to acquire the proper temperature.
+
+
+POINTS THAT WILL MAKE FOR SUCCESSFUL BAKING
+
+Earthen mixing bowls or clean cedar pails make the best utensils to
+set the bread dough in. These utensils will retain the heat and are
+easy to clean, and when they are closely covered, prevent a hard crust
+from forming on the dough.
+
+Do not fail to give the dough plenty of proof--that is, let it rise
+for a sufficient length of time as given in the recipes.
+
+Use a good grade of blended flour.
+
+Use the ball of the hand, near the wrist, to knead and work the dough.
+Kneading is most important and should be thoroughly done. Do not be
+afraid of hurting the dough; you can handle it as roughly as you like.
+Heavy, active kneading distributes the yeast organisms and develops
+the elasticity of the gluten and gives body and strength to the dough.
+
+Now, a word about the baking. Bread is baked to kill the fermentation
+and to hold the glutinous walls of the dough in place and to cook the
+starch and thus make it palatable and easy to digest.
+
+An oven 350 degrees Fahrenheit is necessary. Do not have it any hotter
+than this. Too much heat browns the loaf before it has time to bake in
+the centre.
+
+
+SALT
+
+Salt controls the action of the yeast. It also retards or delays the
+proper fermentation if too large an amount of it is used. Then again,
+if not enough salt is added to the mix, the yeast becomes too active
+and thus produces an overlight loaf of bread. One ounce of salt to
+each quart of liquid in summer, and three-fourths of an ounce in
+winter will give the best results to the home baker.
+
+
+BAKING THE BREAD
+
+Now turn on a moulding board and cut into five parts or loaves. Allow
+about nineteen ounces to each loaf. Take the dough up between the
+hands and work into a round ball. Place on the moulding board and
+cover for ten minutes. Now with the palm of the hand flatten out the
+dough and then fold halfway over, pounding well with the hand. Now,
+take the dough between the hands and stretch out, knocking it against
+the moulding board, fold in the ends and shape into loaves. Place
+in well-greased pans and brush the top of each loaf with shortening.
+Cover and let raise for 45 minutes. Bake in a hot oven for 45 minutes
+and brush with shortening when removing from the oven. Let cool and
+then the bread is ready to use.
+
+
+SPONGE METHOD
+
+Generally speaking, the sponge method produces a lighter and whiter
+loaf than the bread made by the straight dough method. Bread made by
+the straight dough method has the advantage over bread made by the
+sponge method in flavor, texture and keeping qualities.
+
+
+SPONGE METHOD
+
+  One quart of water or half water and half milk, 80 degrees
+          Fahrenheit.
+  Two yeast cakes,
+  Two and one-half quarts or two and one-half pounds of flour,
+  One ounce of sugar.
+
+Dissolve the sugar and yeast in the water and add the flour. Beat to
+thoroughly blend and then set aside to raise for three hours, then add
+
+  One ounce of salt,
+  One and one-half ounces of shortening,
+  One and one-half quarts or one and one-half pounds of flour.
+
+Work to a smooth elastic dough. This takes usually about ten minutes,
+after the flour is worked into the dough. Place in a greased bowl
+and then turn over the dough to coat with shortening. This prevents a
+crust from forming on the dough. Set aside to raise for two hours and
+then pull the sides down to the centre of the dough and punch down.
+Turn the dough over and let raise for one and one-quarter hours.
+
+
+THE CARE OF THE BREAD AFTER BAKING
+
+The jar, crock or box in which the bread is kept should be
+scrupulously clean. It should be scalded and aired one day every week
+in winter and three times weekly during the spring, summer and early
+fall. Keep the fact in mind that the bread kept in a poorly ventilated
+box will mould and spoil and thus be unfit for food.
+
+Place the freshly baked bread on a wire rack to thoroughly cool before
+storing. Do not put old bread in the box with the new baking. Plan to
+use the stale bread for toast, dressings, bread and cabinet puddings,
+croutons and crumbs.
+
+
+THE FOOD VALUE OF BREAD
+
+Wheat contains the sixteen needed elements for nutrition, and when
+made into palatable bread, it forms about 40 per cent. of our total
+food requirements. Stale bread digests much easier than fresh bread
+for the reason that when thoroughly masticated in the mouth the saliva
+acts directly upon the starchy content. Fresh bread, unless thoroughly
+chewed, so that it may be well broken up, becomes a hard, pasty
+ball in the stomach, which requires that organ to manufacture the
+additional gastric juices to break up this dough ball.
+
+Bread from one to three days old easily digests. Graham and whole
+wheat breads contain a larger percentage of nutriment than the white
+breads.
+
+
+OVEN TEMPERATURE
+
+Many housewives feel that it is impossible to secure accurate results
+in baking in the gas range; this is due to the fact that few women
+really understand the principle of baking with gas.
+
+To secure a slow oven, light both burners and let them burn for five
+minutes; then turn both of them down low, turning the handle that
+controls the flow of gas two-thirds off. This will maintain a steady
+even heat. A slow oven requires 250 to 275 degrees Fahrenheit of heat.
+A moderate oven is 350 to 375 degrees Fahrenheit of heat. It can be
+obtained by burning both burners of gas range for eight minutes and
+then turning them down one-half to maintain this heat.
+
+A hot oven requires 425 to 450 degrees Fahrenheit and will need
+to have the burners burning twelve minutes and then turned off
+one-quarter.
+
+This heat is intense and entirely too hot for breads, pastries and
+cakes. Meats require this heat for one-half of the length of time
+in the period of cooking. This heat is also necessary for broiling,
+grilling, etc.
+
+Now, also try to utilize the full oven space when baking by cooking
+two or more dishes at the same time. Vegetables may be placed in
+casseroles or earthen dishes or even ordinary saucepans; cover them
+closely and cook in the oven until tender. This will not injure other
+foods baking in the oven.
+
+Do not place breads, cakes and pastries upon the top shelf; rather,
+place them on the lower shelf and cook in moderate oven. Do you know
+that there are still among us women who firmly believe that placing
+other foods to cook in oven with cake will surely spoil it? This is a
+mistake; utilize every bit of oven space.
+
+An oven thermometer soon pays for itself. Pay strict attention to
+heating the oven; if the oven is too hot, the heat is wasted, while it
+cools sufficiently. This wastes gas. When food is first placed in the
+oven, keep oven door closed for first ten minutes and then open when
+necessary.
+
+Placing food in oven will materially reduce the heat. Do not try to
+increase the heat; just as soon as the mixture acquires the heat, the
+baking will begin in the usual manner and the dish will be ready to
+remove from oven in given time.
+
+Never keep the oven waiting for the food; rather let food remain in
+cool place while oven is heating.
+
+Before mixing materials select the pans that will best fit the oven.
+This does not mean that you must discard your present equipment. It
+means that you should place in groups such pans that entirely fill
+oven space without crowding. Keep this fact in mind when purchasing
+new utensils.
+
+The best and whitest rye flour is milled from the centre of the grains
+in a manner similar to wheat flour. When only the bran is removed from
+the milling, we have the darker flour, carrying a heavy pronounced
+flavor. The rye meal is used for making pumpernickel, a Swiss and
+Swedish rye flour bread.
+
+
+HOME-MADE YEAST
+
+Wash four potatoes and then cut in slices, without peeling, and place
+in saucepan, and add three pints of water. Cook until the potatoes are
+soft and then add
+
+  One-half cupful of hops.
+
+Cook slowly for one-half hour. Rub the mixture through a fine sieve
+and then pour hot mixture on
+
+  One and one-half cupfuls of flour,
+  One tablespoonful of salt,
+  One-quarter cupful of brown sugar.
+
+Stir until well mixed, beating free from lumps. Cool to 80 degrees
+Fahrenheit. Now add
+
+  One yeast cake dissolved in one cupful of water, 80 degrees
+          Fahrenheit
+
+Stir well to mix and then let ferment in a warm place for ten hours.
+Now pour into jar or crock and store in a cool place.
+
+
+TO USE
+
+Use one and one-half cups of this mixture in place of the yeast cake.
+Always stir well before using and take care that the mixture does not
+freeze. This potato ferment must be made fresh every eighteen days in
+winter and every twelve days in summer.
+
+
+STRAIGHT DOUGH VIENNA
+
+  One quart of water or milk,
+  One ounce of salt,
+  One ounce of sugar.
+
+Stir well to thoroughly dissolve, and then add
+
+  Two yeast cakes,
+  Four quarts of flour,
+  One and one-half ounces of shortening.
+
+Work to a smooth dough and then knead for ten minutes. Then place in
+a well-greased bowl, turning the dough over to thoroughly coat. This
+prevents a crust from forming on the dough.
+
+Cover the bowl and set aside to raise for three and one-half hours.
+Now lay over the dough by pulling in toward the centre, the sides and
+ends of the dough until it forms a compact mass. Turn over the dough,
+cover and let rise for one hour. Now place on the moulding board and
+proceed to form into loaves, using the same method as in the sponge
+dough.
+
+
+TO PREPARE LOAF
+
+When the dough is ready to mould into loaves, proceed; using method as
+given in sponge dough, finally rolling the loaf on the moulding board,
+making it pointed at the ends. Now place a clean cloth in a deep
+baking pan and sprinkle the cloth with cornmeal. Place the loaf of
+dough on the cloth and sprinkle it lightly with cornmeal. Now lift
+the cloth up close to the dough, making a cloth partition between each
+loaf.
+
+Let the dough rise, about 45 minutes, and when ready to bake, lift
+dough carefully from the cloth and lay on a baking sheet and gash
+slightly with a sharp knife. Wash with an egg and water, wash and back
+forty-five minutes in a hot oven, adding a small saucepan of boiling
+water to provide steam to keep the loaf moist while baking.
+
+One-half of above recipes for small family.
+
+
+TO MAKE THE FAMOUS FRENCH BREAD
+
+Pare and cut in slices two medium-sized potatoes. Cook until very
+soft in three cups of water. When cooked rub through a sieve and cool.
+There must be two cups of this mixture. When the mixture is about 80
+degrees Fahrenheit, pour in the mixing bowl and add
+
+  One yeast cake crumbled in,
+  One-half ounce of shortening (1 tablespoon),
+  One ounce of sugar (2 tablespoons),
+  Three-fourths ounce of salt (2 teaspoons).
+
+Stir to thoroughly dissolve and then add eight cups of flour. Work
+to a dough and then proceed as in the straight dough method. When the
+dough is ready for the pans, cut or divide into six pieces and mould
+into loaves, three inches thick and twelve inches long, and set to
+rise like the Vienna bread, then bake, using the same method.
+
+
+RYE BREAD
+
+  Two cupfuls of water, 80 degrees Fahrenheit,
+  Two tablespoonfuls of sugar,
+  Two teaspoonfuls of salt.
+
+Mix and then add
+
+  One yeast cake,
+  Five cupfuls of white flour,
+  Three cupfuls of rye flour,
+  Two tablespoonfuls of shortening.
+
+Work to a dough and ferment three and one-quarter hours, then proceed
+as in the straight dough method. When the dough is ready for the pans
+use the same method as for Vienna bread. Bake in a similar manner,
+having the oven heated to 450 degrees Fahrenheit. Rye bread requires
+an oven hotter than for wheat bread. Wash the rye bread when taking
+from the oven with warm water. Caraway seeds may be added if desired.
+
+
+GRAHAM BREAD
+
+  Two cupfuls of water, 80 degrees Fahrenheit,
+  Four tablespoonfuls of syrup,
+  Two tablespoonfuls of sugar,
+  Two teaspoonfuls of salt.
+
+Stir until dissolved and then crumble in one yeast cake, dissolve
+thoroughly, and then add
+
+  Four cupfuls of white flour,
+  Three and one-half cupfuls of graham flour,
+  Three tablespoonfuls of shortening.
+
+Work to a dough and then proceed as in the straight dough method.
+
+
+ENTIRE WHEAT BREAD
+
+  Two cupfuls of water,
+  Three tablespoonfuls of syrup,
+  Two tablespoonfuls of sugar,
+  Two teaspoonfuls of salt.
+
+Mix thoroughly and then crumble in one yeast cake and stir until
+dissolved, then add
+
+  Seven and a half cupfuls of wheat flour.
+
+Work to a smooth elastic dough and proceed as in a straight dough.
+
+
+PRUNE BREAD
+
+Wash to thoroughly cleanse one-half pound of prunes and then stone and
+with a pair of scissors cut into small pieces the size of a raisin.
+When the bread is ready to go into the pans add the prunes and knead
+the dough well to distribute the prunes. Then place in pans and
+proceed as usual.
+
+
+BRAN BREAD
+
+  Two cupfuls of water, 80 degrees Fahrenheit,
+  One-half cupful of mashed potatoes,
+  Three tablespoonfuls of syrup,
+  Two tablespoonfuls of sugar,
+  Two teaspoonfuls of salt.
+
+Mix and then crumble in one yeast cake. Stir until dissolved, and then
+add
+
+  Six cupfuls of wheat flour,
+  Two and one-half cupfuls of bran.
+
+Proceed as in the straight dough method.
+
+
+CALIFORNIA ORANGE BREAD
+
+Grate the rind of two oranges and then place in a bowl and add
+
+  One cup of orange juice, warmed to 80 degrees Fahrenheit,
+  Two tablespoonfuls of melted shortening,
+  Four tablespoonfuls of sugar,
+  One and a half teaspoonfuls of salt,
+  One egg.
+
+Beat to mix and then dissolve one yeast cake in one cup of water
+80 degrees Fahrenheit, and add to the above mixture; then work in
+sufficient flour to make a smooth elastic dough; usually about eight
+cups. Place in a greased bowl and turn the dough to thoroughly coat
+with grease. Cover and let rise for three hours. Pull the corners of
+the dough to the centre and punch down, turn over and let rise
+again for one hour. Repeat the punching down and then let rise for
+three-quarters of an hour. Turn out on a moulding board and mould into
+three loaves, adding
+
+  One-half cupful of seeded raisins to one loaf,
+  One-half cupful of chopped almonds to second loaf,
+
+and keep the third loaf plain. Place in greased pans and let rise for
+three-quarters of an hour. Bake in the hot oven for 40 minutes. The
+temperature of the oven should be 400 degrees Fahrenheit.
+
+This bread is delicious for sandwiches. Undoubtedly one of the causes
+of the failure in making breads at home is that the process is hurried
+and the bread is insufficiently baked. The size and shape of the pans
+affect the quality of the bread. Avoid too deep or shallow pans. A
+pan, 7-1/2 by 4-1/4 inches, will give the best results.
+
+Turn the bread on a wire cake rack to cool. This permits the free
+circulation of air.
+
+
+BOSTON BROWN BREAD
+
+Place in a bowl
+
+  Two cups of bread crumbs,
+  One-half cup of syrup,
+  One teaspoon of baking soda,
+  One tablespoon of water.
+
+Dissolve the baking soda in the tablespoon of water and add
+
+  Two cups of hot water.
+
+Beat to mix and then let cool, add
+
+  One-half cup of cornmeal,
+  One-half cup of graham flour.
+
+Beat to thoroughly mix and then pour in well-greased moulds and cover
+and steam or boil for one and one-half hours. Remove the cover and
+place in a slow oven for twenty minutes to dry out. A one-pound coffee
+can makes a splendid mould.
+
+
+BOSTON BROWN BREAD
+
+Place in a mixing bowl
+
+  Two-thirds cup of molasses,
+  Two cups of sour milk,
+  One and one-half teaspoons of baking soda.
+
+Stir to thoroughly dissolve the soda, then add
+
+  Two-thirds cup of graham flour,
+  One cup of cornmeal,
+  One cup of rye flour,
+  One-half cup of seeded raisins.
+
+Beat to thoroughly mix and then grease thoroughly one-pound coffee can
+and fill two-thirds full with this mixture. Put on the lid and steam
+for two hours, then remove the lid and place the can in the oven
+to dry out. One-pound baking-powder cans may be used to replace the
+coffee cans.
+
+
+SCOTCH OAT BREAD
+
+Place in a bowl
+
+  One cupful of scalded milk cooled to 80 degrees Fahrenheit,
+  One cupful of water, 80 degrees Fahrenheit,
+  One-half cup of syrup,
+  Two teaspoonfuls of salt.
+
+Crumble in one yeast cake and then mix until the yeast cake is
+dissolved and then add
+
+  Four cupfuls of flour.
+
+Beat to mix and then let the sponge rise for two and a half hours. Now
+add
+
+  Two cupfuls of rolled oats,
+  Two cupfuls of flour.
+
+Knead to smooth elastic dough and then place in a greased bowl,
+turning the dough to coat thoroughly with shortening. Let rise for one
+and three-quarter hours. Pull the corners down to the centre and punch
+down. Turn over and let rise for one hour. Now turn out on moulding
+board and cut into loaves. Shape between the hands and place on the
+moulding board and cover. Let spring for ten minutes and then shape
+for pans. Place in well-greased pans and brush the tops of loaves with
+melted shortening. Let rise forty minutes. Bake in hot oven.
+
+
+PARKER HOUSE ROLLS
+
+Place in a bowl
+
+  Three tablespoons sugar,
+  One and one-half teaspoonfuls salt,
+  Four tablespoons shortening.
+
+Scald and pour into the bowl
+
+  One and one-half cups of milk.
+
+Stir to thoroughly blend; cool to 80 degrees Fahrenheit. Now crumble
+in one yeast cake, stirring until thoroughly dissolved, then add
+
+  Six cups of sifted flour.
+
+Knead to smooth elastic dough; clean out the bowl and grease
+thoroughly, place in the bowl and press firmly against the bottom,
+turn over; then cover and set aside to rise for three and one-half
+hours. Punch or knead down, turn over and let rise one hour. Now turn
+out on moulding board and shape like a long French loaf, and with
+scissors or French knife cut into pieces the size of a large egg. Roll
+quickly between the hands to form a round ball, set on moulding board
+and let rise for ten minutes. Flatten out, using small rolling pin or
+palm of hand, brush with shortening, fold pocketbook style and set on
+well-greased baking sheet two inches apart to rise for twenty minutes;
+bake in hot oven for fifteen minutes, brush with melted shortening as
+soon as removed from oven.
+
+
+RASP ROLLS
+
+Prepare dough as for Parker House rolls, cutting dough in pieces the
+size of a small orange; round up between the hands, place on moulding
+board and cover for five minutes. Now roll on moulding board to form a
+ball, using the palm of the hand; place on well-greased baking
+sheet; let rise twenty-five minutes, bake in moderate oven twenty
+minutes--cool, rub each roll over grater to rasp, removing a light
+coating of the crust.
+
+
+LUNCHEON ROLLS
+
+Prepare dough as for Parker House rolls and cut in pieces the size of
+small egg; round up and cover and let rise ten minutes, roll between
+the board and hands, forming points on end of rolls. Finish as for
+Parker House rolls.
+
+
+RICH PARKER HOUSE ROLLS
+
+Scald one pint of milk, adding
+
+  Four tablespoonfuls of shortening.
+
+Cool to 80 degrees Fahrenheit and then pour into the mixing bowl, and
+add
+
+  Three tablespoonfuls of sugar,
+  Two teaspoonfuls of salt,
+  One well-beaten egg,
+  One yeast cake, dissolved in four tablespoonfuls of water, mix
+          thoroughly
+
+And then add
+
+  Three and three-quarter pints or seven and one-half cupfuls of
+          sifted flour.
+
+Work to a smooth elastic dough, grease a clean bowl and place the
+dough in it. Turn several times to coat the dough thoroughly with the
+shortening. This prevents a crust from forming. Set in a place free
+from drafts and let rise for three and one-half hours, then punch down
+and turn over. Let rise one and one-quarter hours. Punch again and
+then let rise three-quarters of an hour. Now turn on the pastry board
+and mould into a long strip not quite as thick as the rolling pin.
+Break the dough off into pieces weighing about one and one-half
+ounces. Form into balls and then cover and let spring or rise for ten
+minutes; take a ball of the dough and round it well on the board, then
+flatten slightly with the palm of the hand. Now mark a decided crease
+with the back of a knife down the centre of the roll. Fold over in
+pocketbook style, patting the turn in the roll hard with the hand. Lay
+on well-greased tins, brushing the rolls with shortening. Let rise for
+twenty minutes and then wash with egg and bake in a hot oven.
+
+
+FINGER OR SANDWICH ROLLS
+
+Use the Parker House roll dough, cutting it into pieces one and
+one-half ounces in weight. Mould into balls and then set on a board
+and cover for ten minutes to let spring. Now mould into finger shapes
+and place on greased pans and proceed as in Parker House rolls.
+
+
+FLUKES
+
+Prepare as for finger rolls, pointing the dough at both ends by
+rolling into a shape similar to a sweet potato.
+
+
+BRAIDS
+
+Break off pieces of the dough three-quarters of an ounce in weight and
+then mould into balls and let spring for five minutes. Now mould out
+into rope-shaped pieces a little longer than a lead pencil. Fasten the
+three pieces together and then plait. Process as for finger rolls.
+
+
+RUSK OR TEA BISCUITS
+
+Prepare dough as for Parker House rolls, cut and form in small-sized
+balls, cover, and let rise ten minutes. Now, round up by rolling
+between the hands, set very closely together in deep, well-greased
+pans, let rise forty minutes, bake in a moderate oven; brush with
+syrup and water and dust with sugar as soon as removed from the oven.
+
+
+CRESCENTS
+
+Use the Parker House roll dough and then break off into pieces
+weighing about twelve ounces. Mould into balls and then cover and let
+spring for ten minutes. Now roll out the dough one-half inch thick
+with rolling pin and cut into five-inch squares. Cut each square into
+a triangle and brush lightly with shortening. Roll from the cut side
+towards the point, lapping the point closely. Form into crescent when
+setting in well-greased pan, brush with shortening and cover and let
+rise for eighteen minutes. Wash with milk and water. Bake for eighteen
+minutes in a hot oven.
+
+
+ENGLISH BATH BUNS
+
+Melt four ounces of butter and then place in a mixing bowl and add
+
+  One-half cup of sugar,
+  One cup of scalding milk, cooled to 80 degrees.
+
+Then add
+
+  Two well-beaten eggs,
+  One teaspoon of salt,
+  ne-half yeast cake.
+
+Stir to thoroughly mix and then add four cups of flour and work to a
+smooth elastic dough. Grease the mixing bowl well and then put in the
+dough. Press down well and then turn over. Cover and set to rise for
+four hours, then turn on a moulding board and knead for two minutes.
+Cut into pieces for biscuits. Roll between the hands into round balls
+and then cover and let set on the moulding board for ten minutes. Now
+press flat with the hands and let rise on a well-greased baking sheet.
+Let rise for thirty minutes, then brush with a mixture of
+
+  Four tablespoonfuls of syrup,
+  Two tablespoonfuls of water.
+
+Bake in a hot oven for fifteen minutes.
+
+
+SALLY LUNN
+
+Place in a mixing bowl
+
+  One cup scalded milk, cooled to 80 degrees,
+  One-half cup sugar,
+  Four tablespoonfuls of shortening,
+  One well-beaten egg,
+  One-half yeast cake crumbled in.
+
+Beat to thoroughly blend, and then add
+
+  Two and three-quarter cupfuls of sifted flour,
+  One teaspoonful of salt.
+
+Beat well, cover and let rise for three hours, beat again. Now grease
+thoroughly an oblong or round baking pan; take the Sally Lunn and beat
+for five minutes, pour into the prepared pan, having the dough fill
+the pan about one-half; let rise twenty minutes in warm place, bake in
+hot oven twenty-five minutes, then dust with sugar.
+
+
+PLAIN BUNS
+
+Weigh out eighteen ounces of dough and divide into one dozen pieces.
+Mould into balls and let spring for ten minutes. Now mould up nice and
+round and then set close together on a well-greased pan. Let rise for
+thirty-five minutes, and then brush the tops with egg and water; wash
+and dust lightly with sugar. Bake for eighteen minutes in a hot oven.
+A small pan of boiling water may be placed in the oven when baking
+these rolls.
+
+For variety's sake, part of the dough may be baked plain. To the
+balance add caraway seeds, a little citron, nutmeg or a few currants.
+If carefully baked and cooled, these rolls may be stored in an
+air-tight box and they will keep for several days. To reheat, place in
+an oven with a pan of boiling water for ten minutes to freshen.
+
+Egg wash: One egg and one-fourth cup of milk; beat to mix; apply with
+small paint brush.
+
+
+STICKY CINNAMON BUNS
+
+Scald one cup of milk and then place
+
+  Four tablespoonfuls of shortening,
+  One-half cupful of sugar,
+  One teaspoonful of salt
+
+in the mixing bowl, and pour over it the scalded milk. Stir to
+thoroughly mix and then cool to 80 degrees Fahrenheit. Now dissolve
+one-half yeast cake in one-half cupful of water 80 degrees Fahrenheit,
+and when the milk is at the proper temperature, add six cupfuls
+of flour and work to a smooth dough. Place in a well-greased bowl,
+turning the dough around in the bowl so that it will be thoroughly
+coated with shortening. Cover and let rise three and one-half hours.
+Now pull the sides of the dough into the centre and punch down,
+turning the dough over. Let rise again for one hour, then turn on a
+moulding board and divide the dough in half. Knead each piece into
+a ball. Cover and let rise or spring for ten minutes. Now roll
+out one-quarter inch thick, using a rolling pin. Brush with melted
+shortening and sprinkle well with brown sugar, using about one
+cupful. Now dust with two teaspoonfuls of cinnamon and spread over the
+prepared dough one and one-half cupfuls of currants or small seedless
+raisins. Begin at the edge and roll like a jelly-roll. Cut in pieces
+one and one-half inches thick and then place in prepared pans and let
+rise for one hour. Then bake in a moderate oven for forty minutes.
+
+To prepare the pan for the cinnamon buns:
+
+Grease the pan very thickly with shortening and then spread one cupful
+brown sugar and one-half cupful of currants or small seedless raisins
+evenly over the bottom of the pan. Place buns in pan and let rise for
+one hour in a warm place, then bake in a moderate oven for thirty-five
+minutes.
+
+Now for the trick. When the buns are baked, brush the pastry board
+with shortening, then place
+
+  Two tablespoonfuls of brown sugar,
+  One tablespoonful of water
+
+in a saucepan, mix thoroughly, and then bring to a boil. Now, just as
+soon as the buns are baked, turn from the pan at once and brush
+well with the prepared syrup, brushing the bottom with the syrup, as
+brushing the candied part of the buns prevents it from hardening. Let
+cool and then use.
+
+
+ST. NAZAIRE BUNS
+
+Prepare the dough as for cinnamon buns and when ready to turn on the
+moulding board add
+
+  One cupful of finely shredded citron,
+  One-half cupful of brown sugar,
+  One cupful of seeded raisins.
+
+Work well to distribute the fruit and then form into a long roll three
+inches thick. Cut off pieces about one and one-half ounces and form
+into buns. Let rest for fifteen minutes and then roll into round
+buns and place in a well-greased baking pan and let rise for thirty
+minutes. Make a hole in the centre of each bun with a small wooden
+stick and wash the buns with egg and milk. Bake in a moderate oven
+for twenty minutes. Cool, and then fill the centre with jelly, and ice
+with water icing.
+
+
+PINWHEELS
+
+Prepare the dough and roll as for cinnamon buns; cut in slices
+one-half inch thick; place inch apart in well-greased baking sheet,
+let rise twenty-five minutes, brush with egg wash; sprinkle with
+finely chopped peanuts and bake in moderate oven twenty minutes.
+
+
+CINNAMON CAKE
+
+You can use part of the dough for cinnamon cake. Cut the dough into
+pieces and then roll out three-fourths of an inch thick. Place
+in pans, stretching and rolling the dough to fit pan. Brush with
+shortening and then cover with crumbs, made as follows:
+
+  Six tablespoonfuls of flour,
+  Four tablespoonfuls of brown sugar,
+  Two tablespoonfuls of shortening,
+  Two teaspoonfuls of cinnamon.
+
+Rub the mixture until crumbly and then spread as directed. Let rise
+thirty-five minutes, bake in hot oven fifteen minutes.
+
+
+COCOANUT ICING
+
+  One-half cupful of confectioner's sugar,
+  One-half cupful of cocoanut,
+  Sufficient hot water to moisten.
+
+Spread on the buns with a spatula.
+
+
+COCOANUT BUNS
+
+Prepare the dough just the same as for cinnamon buns and when ready to
+turn on a moulding board add
+
+  One cupful of cocoanut,
+  Three tablespoonfuls of shortening.
+
+Knead to mix and then work the dough into a long roll about three
+inches thick and then break into pieces the size of a large egg. Now
+mould until round and then let rise on the board for ten minutes.
+Mould again, shaping oblong. Place on a well-greased pan and brush the
+buns with melted shortening. Let rise for thirty minutes and then bake
+in a hot oven and ice with cocoanut icing.
+
+
+ALMOND COFFEE CAKES
+
+Prepare the dough as given in the recipe, using the balance left for
+either cinnamon or cocoanut buns. When ready to turn on a moulding
+board cut the dough in half and roll each piece out one-quarter of an
+inch thick. Spread with shortening and then lightly with brown sugar
+and with one-half cupful of finely shredded almonds or peanuts. Roll
+like a jelly roll. Press flat with a rolling pin until just one inch
+thick. Cut in pieces six inches long and then place in a well-greased
+baking pan and let rise thirty-five minutes. When ready to bake, cut a
+gash three inches long on each cake. Wash with egg and milk and strew
+with finely shredded almonds. Bake in a moderate oven for twenty-five
+minutes. Ice with water icing.
+
+
+HOW TO MAKE YEAST-RAISED CAKE
+
+Scald one cupful of milk and add one-half cupful of cold water. Cool
+the mixture to 80 degrees. Now add four tablespoonfuls of sugar, one
+teaspoonful of salt. Crumble one yeast cake in the mixture and stir
+thoroughly until the yeast is dissolved. Now add four cupfuls of
+sifted flour and beat to a light batter. Cover, and set in a place
+free from drafts, where it will be kept warm in a temperature of 80
+degrees and let raise for three hours. Now beat the dough with a spoon
+and let raise again for three-quarters of an hour. Now, while the
+dough is raising last time, place one cupful of sugar and one-half
+cupful shortening in a bowl and cream until light and frothy. Add
+two eggs, one at a time, and beat until very light. When the dough is
+ready, add the sugar, eggs, shortening and one and one-half cupfuls
+of flour; beat this mixture with spoon for twelve minutes until
+thoroughly mixed. Now pour in prepared mould filling the mould half
+full. Set in warm place, with a temperature of about 80 degrees
+Fahrenheit, to raise for one and one-quarter hours or until the
+mixture fills the mould. Bake in a moderate oven for three-quarters of
+an hour.
+
+Remove the cake from the mould and cool on a wire rack. This cake may
+be iced or served plain; or chopped nuts, raisins or citron may be
+added to the dough with the sugar and eggs.
+
+To prepare the pans: Grease them thoroughly, then coat them with
+finely chopped nuts or fine cake crumbs before pouring in the dough.
+
+
+BRIOCHE
+
+Brioche is a French sweet bread and while different authorities do
+not agree as to both the consistency and methods, without doubt these
+cakes figure largely in French cuisines.
+
+One French bakery prepares the brioches in loaf form and when cold it
+is cut in slices and steeped in orange syrup. Then again the brioche
+is spread with jam and then covered with icing or the brioche may
+be steeped with prepared syrup and then dipped in a batter and fried
+golden brown in hot fat. Spread with jam and serve with orange or
+lemon sauce.
+
+The actual preparation of the brioche involves very little trouble and
+can be made from bread dough on baking day. Now one point in making
+these sweet breads--there is just the same trick as in moulding the
+loaf of bread. One can learn by careful attention to details and
+with practice. Some stress may well be laid upon the lightness of the
+dough; for heavy, overrich dough that is poorly baked is injurious to
+health.
+
+
+WATER ICING
+
+Six tablespoonfuls of confectioner's sugar and sufficient water
+(boiling) to moisten.
+
+
+BREST BREAD
+
+Roll the dough into three strands about one inch thick and ten inches
+long. Fasten the three strands together and then braid. Place on a
+well-greased pan and let rise. Wash with egg and milk and then bake
+for twenty-five minutes in a moderate oven. Spread with jelly and then
+ice with water icing. Sprinkle with slightly browned cocoanut.
+
+
+TO MAKE BRIOCHE USING BREAD DOUGH
+
+When the bread is ready to put in the pan cut off one pound and place
+the dough in a bowl. Now place in a separate bowl
+
+  Yolks of two eggs,
+  One-half cup shortening,
+  Three-quarter cupful sugar.
+
+Cream until light and frothy, then add the stiffly beaten whites of
+the eggs, also
+
+  One-half cup of milk,
+  Four cups of flour,
+  One pound piece of yeast raised dough.
+
+Work or knead until smooth and elastic. Place in a greased bowl and
+let rise for three hours; now turn on board, divide into eight pieces
+and mould into balls. Cover and let rise for ten minutes. Now roll out
+one-half inch thick. Brush with shortening, strew with brown sugar
+and nuts. Roll like jelly roll and then flatten well with rolling pin.
+Place in a greased pan, cover and let rise for one-half hour. Now cut
+down the entire length of the dough, leaving two inches on each end.
+Wash with egg wash and bake twenty minutes in hot oven. Sprinkle with
+sugar, then return to oven five minutes.
+
+
+SWEET DOUGHS
+
+In the days of long ago, yeast, ammonia, pearl ash, honey water and
+a treacle mixture were used to lighten cakes--before the time of
+dependable baking powder.
+
+In Europe the housewife makes from bread dough delicious cakes with
+yeast. These provide splendid variety. They include savarins, babas,
+and yeast-raised fruit cakes.
+
+Many women fail in making these delicious goodies because they do not
+realize that the addition of large amounts of sugar, fruit, shortening
+and eggs to yeast dough, unless carefully handled, is apt to produce
+heavy, moist cakes that lack the light, velvety texture which makes
+cake a success.
+
+The addition of nuts, cake crumbs and fruit will afford a large
+variety.
+
+A sponge dough is necessary for successful results.
+
+
+RUSSIAN RUSK
+
+Prepare the dough as for brioche, adding one cupful of finely shredded
+almonds when ready to mould for the pan. Use a long narrow pan to bake
+loaf in. When baked, cool and then cut in one-inch slices and toast
+light brown in the oven.
+
+
+SPANISH BUN
+
+Scald one cupful of milk and then cool to 80 degrees Fahrenheit and
+pour in a bowl and add
+
+  Three tablespoonfuls sugar,
+  One-half teaspoonful salt,
+  One yeast cake dissolved in four tablespoonfuls cool water,
+  Three cupfuls of flour.
+
+Beat for five minutes with a spoon and let rise for two hours. Now
+cream
+
+  One and one-quarter cupfuls sugar,
+  One-half cupful of shortening
+
+until very light and creamy and then drop in, one by one, three eggs,
+beating the eggs for three minutes. Add this to the yeast-raised
+dough, together with one cupful of sifted flour. Beat with a wooden
+spoon for fifteen minutes and then pour into a greased and floured
+pan, filling the pan half full. Put the raisins on the top and then
+cover and let rise until it fills the pan almost to the edge. Bake in
+a moderate oven for fifty-five minutes and then cool and ice.
+
+
+BABAS
+
+Prepare dough as for brioche and, when ready to pan, mould into loaf
+shape adding nuts and finely shredded citron. Place in well-greased
+Boston brown-bread mould; let rise for one hour. Bake in moderate oven
+forty-five minutes. Then begin to baste the Baba with syrup made from
+
+  One cupful syrup,
+  One-half cupful water,
+  One tablespoonful vanilla,
+  One teaspoonful mace.
+
+Cook syrup ten minutes before using to baste the Baba, and bake until
+the syrup is absorbed, then turn on plate.
+
+
+ANISE SEED RUSK
+
+  One tablespoonful of anise seed,
+  One-half cupful finely shredded citron.
+
+Add the above ingredients to the brioche dough; mould and bake as for
+Russian rusk. These crisp slices will keep for a long time if placed
+in an air-tight box.
+
+This dough may be used for the old English crull cakes, which is
+nothing more than a doughnut. Prepare a dough as for a brioche and
+when ready for the pans turn on a molding board. Roll out one-quarter
+inch thick; cut with doughnut cutter. Set on cloth to rise for fifteen
+minutes. Stretch to shape and fry in hot fat until golden brown. Roll
+in pulverized sugar and cinnamon.
+
+These doughs may be moulded in wreaths, crescents and bowknots. When
+risen, wash with egg wash, then sprinkle with granulated sugar and
+chopped nuts and then bake in moderate oven.
+
+
+INDIAN GRIDDLE CAKES
+
+  One cupful cornmeal,
+  One cupful flour,
+  One teaspoonful salt,
+  Three level teaspoonfuls of baking powder,
+  Two tablespoonfuls of syrup,
+  One tablespoonful shortening,
+  One egg,
+  One and one-quarter cups of milk.
+
+Beat hard to mix and then bake on a hot griddle.
+
+
+GRIDDLE CAKES
+
+To bring the true nut flavor from the buckwheat we must go back to
+old-fashioned method of setting the buckwheat to rise overnight. Don't
+you remember the brownstone crock that was kept in the pantry and
+each time it was left with just enough of the mixture to start a
+new batter? The buckwheat would be prepared each night just before
+bedtime, and in the morning a cup of warm water was added, together
+with a couple of tablespoonfuls of syrup. The mixture was beaten and
+then the griddle was put on to heat. Sometimes it was a soapstone or a
+heavy iron griddle. When well heated it was rubbed with a piece of
+cut turnip or potato. The batter was poured on in large platter-sized
+cakes and then as quickly as they browned they were dexteriously
+turned to brown again.
+
+To make perfect buckwheat cakes you must first of all obtain a
+stone-ground flour, and then it must be blended in proportion. Good,
+lively yeast is added, and if milk is used for the mixing it must be
+scalded and then cooled before using. To prepare the flour for the
+mixing:
+
+  Three pounds of buckwheat flour,
+  One and one-half pounds of wheat flour,
+  One pound of corn flour,
+  One ounce of salt,
+  One-half ounce of baking soda.
+
+Sift twice to thoroughly mix and then place in a dry container and the
+flour is then ready to use.
+
+
+BUCKWHEAT CAKES
+
+Scald and then rinse out with cold water a large stone crock. Pour in
+one cupful of scalded and cooled milk and
+
+  One and one-half cupfuls of water, 80 degrees Fahrenheit,
+  Two tablespoonfuls of sugar.
+
+Crumble in one-half of an yeast cake and stir until dissolved, then
+add three cupfuls of the prepared buckwheat flour. Beat to thoroughly
+mix and then cover and set aside overnight to rise. In the morning
+add sufficient lukewarm water to bring the mixture to a pouring
+consistency. This usually requires about one cupful. Add two
+tablespoonfuls of syrup. Beat hard for three minutes and then let
+stand in a warm place while the griddle is heating, then bake.
+
+
+RICE GRIDDLE CAKES
+
+Rice griddle cakes may be prepared as follows: Wash one-half cup of
+rice in plenty of water and then place in a saucepan and add three
+cupfuls of water. Cook until the water is absorbed and the rice is
+soft. Let cool. Now place in a crock
+
+  Two and one-half cupfuls water, 80 degrees Fahrenheit,
+  Two tablespoonfuls sugar,
+  One-half yeast cake.
+
+Stir until dissolved and then add
+
+  The prepared rice,
+  Three cupfuls white flour,
+  One-quarter teaspoonful baking soda.
+
+Beat to mix and then cover and set aside to rise overnight. In the
+morning add sufficient lukewarm water to make a pouring batter, adding
+two tablespoonfuls of syrup and one teaspoonful of salt. Beat very
+hard and then set in a warm place while the griddle is heating.
+
+The use of a small amount of baking soda as given in above recipes
+is for the purpose of neutralizing the slightly acid flavor of the
+buckwheat--a flavor to which many folks object.
+
+Either of above mixes may be baked in a waffle iron instead of using
+the griddle. Try it some morning for the sake of variety. Use salad
+oil in a new sewing-machine oil can to grease waffle iron.
+
+Almost everyone loves good sweet butter on the hot cakes in the
+morning. At the present prices of butter the frugal housewife looks
+upon the fast disappearing pat of butter with alarm. Now try this and
+save the butter and yet give the folks the butter flavor upon their
+cakes; place two tablespoonfuls of butter in a pitcher which will hold
+a cupful of syrup. Add the syrup and then place the pitcher in a pan
+of warm water and set on the stove to heat. Beat constantly until the
+butter melts and produces a creamy mix.
+
+Stale bread may be crumbled or soaked in cold water pressed dry and
+used in place of rice or cornmeal. So may oatmeal or other leftover
+breakfast cereals, as well as mashed potatoes, be used. Reserve about
+one cupful of the yeast batter to start the next batter. Use this
+starter in place of the yeast. Renew the yeast mix every fifth
+morning.
+
+A word about the griddle may not come amiss. The old-fashioned iron or
+soapstone may be used and will give good results. Aluminum griddles do
+not require greasing.
+
+
+BREAD GRIDDLE CAKES
+
+Try these cakes some morning when the folks are tired of the usual
+breakfast dishes. Place in a pitcher overnight
+
+  Two cups of buttermilk or sour milk,
+  One cup of water,
+  Two cups of bread crumbs.
+
+Let stand in the kitchen in a cool place. Do not put in the icebox. In
+the morning add
+
+  One teaspoonful baking soda
+
+dissolved in
+
+  Three tablespoonfuls of water.
+
+Beat to thoroughly mix and then add
+
+  Two tablespoonfuls syrup,
+  Two tablespoonfuls shortening,
+  One teaspoonful salt,
+  One and one-half cups flour,
+  Two teaspoonfuls baking powder.
+
+Beat hard to mix and then bake on a hot griddle.
+
+
+CORNMEAL GRIDDLE CAKES
+
+Scald one cup of cornmeal with two cups of boiling water, and then let
+cool. Now add
+
+  One and one-half cupfuls water, 80 degrees Fahrenheit,
+  Three tablespoonfuls of syrup,
+  One teaspoonful of salt,
+  One-quarter yeast cake,
+  Two cupfuls flour,
+  One-quarter teaspoonful baking soda.
+
+Beat hard and then let rise overnight; then prepare as for buckwheat
+cakes.
+
+Modern methods have eliminated the yeast and substituted baking
+powder, thus making a quicker mix. To prepare buckwheat cakes with
+baking powder, prepare a blend of flour as follows:
+
+  Two pounds of buckwheat,
+  One pound of wheat flour,
+  One cupful cornmeal,
+  One ounce of salt,
+  Three ounces of baking powder,
+  One-quarter ounce baking soda.
+
+Sift three times to mix and then place in a dry container and use as
+required.
+
+
+HOW TO BAKE THE PANCAKE
+
+Use a frying-pan that is perfectly flat; the iron ones are best, as
+they hold the heat longer and can be regulated so that the cake will
+not burn.
+
+
+PANCAKES FOR TWO
+
+  Yolk of one egg,
+  Two tablespoonfuls sugar or syrup,
+  One cupful milk,
+  One tablespoonful shortening,
+  One teaspoonful salt,
+  One teaspoonful vanilla or nutmeg,
+  One and one-quarter cupfuls flour,
+  Two level teaspoonfuls baking powder.
+
+Place in a bowl. Beat with a Dover egg-beater to thoroughly mix and
+then fold in the stiffly beaten white of egg. Pour the mixture into
+a pitcher and then place two tablespoonfuls of shortening in a frying
+pan. When smoking hot pour in just sufficient batter to cover the
+bottom of the pan. When it begins to bubble turn the cake over and
+bake on the other side. Lift and spread lightly with jelly or roll, or
+use the following mixture:
+
+  Three tablespoonfuls butter,
+  One-half cupful of XXXX sugar,
+
+Cream well, and then add
+
+  One tablespoonful lemon juice,
+  One tablespoon boiling water.
+
+Beat to blend.
+
+
+PLAIN PANCAKES
+
+Place in a bowl one quart of milk and then add
+
+  Two eggs,
+  One-half teaspoonful nutmeg,
+  Five cupfuls sifted flour,
+  Four tablespoonfuls syrup,
+  Five level teaspoonfuls baking powder.
+
+Beat to mix and then bake. To insure sufficient cakes use two pans for
+cooking or bake on a griddle.
+
+
+PANCAKES AU FAIT
+
+  One cupful milk,
+  Two eggs,
+  One and one-half cupfuls flour,
+  Two teaspoonfuls baking powder,
+  Two tablespoonfuls shortening,
+  One-half teaspoonful nutmeg.
+
+Beat to mix. Now prepare
+
+  One-half cupful of nuts, chopped very fine,
+  One dozen maraschino cherries, well-drained and chopped fine.
+
+Mix well and then pour pancake in hot pan and sprinkle with the above
+mixture.
+
+Let bake and then lift. Spread with honey and dust with pulverized
+sugar. Roll and garnish with maraschino cherry.
+
+
+FRENCH PANCAKE
+
+  One egg,
+  One-quarter cupful milk.
+
+Beat to mix and then add
+
+  One-half cupful flour,
+  One-half teaspoonful salt,
+  One teaspoonful baking powder.
+
+Beat well to thoroughly mix and then pour in a hot pan containing
+three tablespoonfuls of shortening: pour just enough to barely cover
+the bottom of the pan. Cover the pan with a hot lid. Let the cake
+bake. When ready to turn slip the cake on the hot lid and invert,
+returning the cake to the pan. Spread with sugar and cinnamon. Bar le
+duc or currant jelly may be used to spread on the cakes. Fold like an
+omelet and place a spoonful of jelly on top. Serve. This will make two
+large pancakes.
+
+
+IRISH PANCAKES
+
+  One cupful mashed potatoes,
+  Two cupfuls flour,
+  One teaspoonful salt,
+  Three teaspoonfuls baking powder,
+  Two eggs,
+  One cupful milk,
+  Four tablespoonfuls syrup,
+  One and one-half teaspoonfuls nutmeg.
+
+Beat to thoroughly mix and then bake on a griddle. Spread with butter
+and sugar.
+
+
+BELGIUM PANCAKES
+
+  Two cupfuls of unsweetened thin applesauce,
+  One well-beaten egg,
+  Three tablespoonfuls syrup,
+  Two and one-half cupfuls flour,
+  Three teaspoonfuls baking powder,
+  One tablespoonful shortening,
+  One-half teaspoonful cinnamon.
+
+Beat to mix and then bake in the usual manner. Serve with butter and
+syrup.
+
+
+WAFFLES
+
+Waffles are made from a thin batter and are baked in a well-heated
+waffle iron. Many failures to make good waffles are due to the fact
+that the iron is not sufficiently hot. The iron must be thoroughly
+cleaned after each baking. Place the iron on the range to heat,
+turning it several times.
+
+Try this method in greasing the iron. Purchase a large-sized sewing
+machine oil-can, wash well in plenty of hot water and soap, then rinse
+thoroughly and dry. Now fill with a good salad oil and when the
+iron is heated, oil it on both sides. Now you are ready to bake the
+waffles. Reverse the iron, having the hot side on top, and pour in the
+batter and then bake about three minutes, reversing the iron once.
+
+When the waffles are baked remove from the iron and then oil and
+reverse it again, putting the side that was next to the fire on top
+and then pour in the batter, close and bake as before.
+
+
+QUICK BREADS
+
+Quick breads include griddle cakes, waffles, muffins, Sally Lunns,
+shortcakes and biscuits. These doughs are made light or leavened
+by the use of eggs, baking soda, baking powder and steam created
+in baking and by air beaten into the mixture. Their entire success
+depends upon the careful measurement of ingredients, the mixing and
+the baking. Using all water in place of milk or equal parts of milk
+and water will give splendid results.
+
+
+GRIDDLE CAKES
+
+Place the griddle on the range to heat slowly, while mixing the
+batter.
+
+Place in a bowl or a flat, wide-mouthed pitcher
+
+  One cupful milk,
+  One cupful water,
+  One teaspoonful salt,
+  One tablespoonful syrup,
+  Two and one-half cups of flour,
+  Two tablespoonfuls shortening,
+  Four level teaspoonfuls baking powder.
+
+Beat to mix to a smooth batter. This amount of batter will make
+hotcakes for four persons. For larger amounts, multiply. One egg may
+be used for every two cupfuls of flour.
+
+Test the griddle by dropping a few drops of water on it; if the water
+boils, the griddle is sufficiently hot to bake with. Aluminum griddles
+do not require any grease. Rub with a clean cloth dipped in salt.
+Grease iron griddles slightly. Pour on the batter; just as soon as the
+cakes begin to form air bubbles slip a cake-turner under the cakes and
+turn them.
+
+Now, if large bubbles rise at once to the top of the cakes, the
+griddle is too hot and the heat should be reduced; while, if the cake
+stiffens before the underside is brown the griddle is not hot enough.
+Never turn a griddle cake twice--this makes them heavy. Serve them as
+soon as baked, piling not more than five or six together. Sour milk
+may be used in place of sweet milk. Discard the baking powder and use
+one level teaspoonful of baking soda for each cup of sour milk. One
+egg and two cupfuls of water may be used in place of two cupfuls of
+milk.
+
+
+WAFFLE BATTER
+
+  One cup of milk,
+  One cup of water,
+  One egg,
+  One teaspoonful of salt,
+  Two and one-quarter cupfuls flour,
+  Three teaspoonfuls baking powder,
+  One tablespoonful syrup,
+  Two tablespoonfuls shortening.
+
+Beat to a smooth batter in a wide-mouthed pitcher. One-half of this
+amount for two people.
+
+Cold boiled rice, hominy, oatmeal and stale bread that has been soaked
+in cold water and then pressed dry and rubbed through a sieve may be
+added to the griddle cakes and waffle batters.
+
+
+MUFFINS
+
+Muffins are made from a drop batter and may be baked in rings, on a
+griddle, in muffin pans or in custard cups. To bake the muffins in
+rings on a griddle upon the top of the stove--grease the griddle well,
+and also have the rings well greased. Put the griddle on to heat when
+starting to mix the drop batter and keep the rings cool until ready to
+bake.
+
+Place in a bowl or pitcher
+
+  One and one-half cupfuls of milk or equal parts of milk and
+  water,
+  One egg,
+  One teaspoonful salt,
+  Two tablespoonfuls syrup,
+  Two tablespoonfuls shortening,
+  Two and three-quarters cupfuls flour,
+  Five level teaspoonfuls baking powder.
+
+Beat this mixture smooth and then place the rings on a hot griddle and
+half fill with the drop batter. When well risen and nearly dry, turn
+over, using the griddle-cake turner to turn the muffins and rings.
+Bake on the other side. It will require about eighteen minutes to bake
+these muffins. Tear them apart, butter and serve them at once.
+
+To bake muffins in pans or custard cups, grease the pans or cups well
+and half fill with the drop batter and then bake in a hot oven for
+fifteen minutes.
+
+
+OATMEAL MUFFINS
+
+Put two cups of oatmeal through the food chopper into the mixing bowl
+and then add
+
+  One and one-half cups of sour milk,
+  One teaspoonful baking soda dissolved in one tablespoon of cold
+          water,
+  One-half teaspoon salt,
+  Four tablespoonfuls syrup,
+  Two tablespoonfuls shortening.
+  One cup of sifted flour.
+
+Beat to mix and then pour into well-greased muffin pans and bake in a
+hot oven for twenty minutes.
+
+
+SOUR MILK GEMS
+
+  One and one-quarter cups sour milk,
+  Two tablespoonfuls shortening,
+  One teaspoonful soda,
+  One teaspoonful salt.
+
+Mix to thoroughly blend and then add
+
+  One cupful white flour,
+  One and one-half cupfuls graham flour.
+  Two teaspoonfuls baking powder.
+
+Beat to thoroughly mix and then bake for eighteen minutes on
+well-greased muffin pans.
+
+
+BRAN MUFFINS
+
+  Two and one-half cups of bran,
+  One and one-half cups of flour,
+  One teaspoonful salt,
+  Four tablespoonfuls syrup,
+  Two tablespoonfuls shortening,
+  One egg,
+  One and three-quarter cups of buttermilk,
+  One teaspoonful soda.
+
+Dissolve the soda in the buttermilk and then beat to mix. Fill into
+well-greased muffin pans and bake in a moderate oven for twenty-five
+minutes. Toast the left over muffins.
+
+
+ENGLISH MUFFINS
+
+Place in a mixing bowl
+
+  Two and one-half cups flour,
+  One teaspoon of salt,
+  Two tablespoons of sugar,
+  Two teaspoons of baking powder.
+
+Sift to thoroughly mix, then add
+
+  One and one-half cups of sour milk,
+  One teaspoon of baking soda.
+
+Dissolve the baking soda in the milk and then mix thoroughly by
+heating hard. Now place well-greased muffin rings on well-greased hot
+griddle. Fill the rings half full and bake slowly for fifteen minutes.
+Turn with a cake-turner when the inner side is nicely browned.
+
+
+NUT GINGER MUFFINS
+
+Place in a mixing bowl
+
+  One-half cup of brown sugar,
+  One cup of molasses,
+  One-half cup of water,
+  One teaspoon soda,
+  Two teaspoons ginger,
+  One teaspoon cinnamon,
+  One-half teaspoon allspice,
+  Six tablespoonfuls shortening,
+  One egg,
+  Three cups of flour,
+  Two teaspoons baking powder,
+  One-half cup finely chopped peanuts.
+
+Beat thoroughly to mix and then fill into well-greased and floured
+muffin pans, filling the pans little more than half full. Bake in a
+moderate oven for twenty minutes. This amount will make about eighteen
+muffins.
+
+
+HONEY AND NUT BRAN MUFFINS
+
+Place in a mixing bowl
+
+  One-half cup of honey,
+  One teaspoon of baking soda,
+  One teaspoon of salt,
+  Two cups of bran,
+  One and one-half cups of flour,
+  Three-quarters cup of finely chopped nuts.
+  One and one-half cups of milk,
+  One egg.
+
+Beat hard and thoroughly mix and then bake in well-greased muffin pans
+in hot oven for twenty-five minutes. Serve with strawberry, orange or
+pineapple marmalade.
+
+
+SALLY LUNNS
+
+Sally Lunns are made from a drop batter and are usually baked in deep
+layer-cake pans. To serve cut in wedge-shaped pieces--like pie--and
+then split and butter and cover with a napkin. Serve at once.
+
+Place in a bowl
+
+  One-half cupful sugar,
+  Four tablespoonfuls shortening.
+
+Cream until light and then add
+
+  One egg,
+  One and one-half cupfuls of equal parts milk and water,
+  Three cupfuls flour,
+  Five level teaspoonfuls baking powder.
+
+Beat to a smooth batter and then pour into well-greased pans and bake
+for twenty-five minutes in a moderate oven. When nearly baked brush
+the tops quickly with milk and sprinkle well with granulated sugar.
+One-half cup of finely chopped citron or seeded raisins may be added
+if desired.
+
+
+CORN MUFFINS
+
+Place in a mixing bowl
+
+  Three-quarters cup cornmeal,
+  One and one-quarter cups flour,
+  One teaspoon salt,
+  Two level tablespoons baking powder,
+  Two tablespoons shortening,
+  Four tablespoons syrup,
+  One and one-quarter cups of water.
+
+Beat to mix and bake in well-greased iron muffin pans.
+
+
+RICE MUFFINS
+
+Place in a mixing bowl
+
+  One egg,
+  Two tablespoons of sugar,
+  Two tablespoons of shortening,
+  One teaspoon of salt,
+  One cup of milk,
+  One and one-half cups of flour,
+  Four teaspoons of baking powder,
+  One cup of cold boiled rice.
+
+Beat hard to thoroughly mix and then pour in well-greased muffin pans.
+Bake twenty-five minutes in a hot oven.
+
+
+BATTER BREAD
+
+Place in a mixing bowl
+
+  Three tablespoonfuls shortening,
+  One and one-half cups cornmeal.
+
+Pour over
+
+  Two and one-half cups boiling water.
+
+Now add
+
+  One and one-half cups sour milk or water,
+  One cup of flour,
+  One teaspoon salt,
+  Two level tablespoons baking powder,
+  Four tablespoons syrup or sugar,
+  One egg.
+
+Beat to mix, pour in well-greased baking dish and bake in hot oven for
+forty minutes.
+
+
+SOUTHERN SPOON BREAD
+
+The success of making and baking this delicacy depends entirely upon
+a thorough beating of the batter and a hot oven. The southern mammy
+invariably uses the coarse white oatmeal, but you may use the yellow
+and obtain just as good results.
+
+Place one quart of boiling water in a saucepan and then add one
+teaspoonful of salt, two tablespoonfuls of shortening and one and
+one-half cupfuls of cornmeal. Pour the meal in slowly, and just as
+soon as it boils remove from the fire and let cool. Now add
+
+  Yolk of two eggs,
+  Two cupfuls of sour milk,
+  One cupful flour.
+
+in which you have dissolved one level teaspoonful of baking soda and
+one-half cupful of syrup.
+
+Beat this mixture with a large spoon and now cut and fold in the
+stiffly beaten whites of the eggs. Pour in hot, well-greased baking
+dish and bake in a quick oven.
+
+To add soda to the sour milk, dissolve the soda in one tablespoonful
+of the milk before adding to the remainder of the milk, and then use a
+Dover egg-beater and beat for three minutes to thoroughly mix.
+
+
+LOUISIANA CORN BREAD
+
+Place in a mixing bowl
+
+  One cup of cornmeal,
+  One and one-quarter cups of flour,
+  One teaspoon of salt,
+  Five level teaspoons of baking powder,
+  Two tablespoons of shortening,
+  Four tablespoons of syrup,
+  One egg,
+  One and one-half cups of milk.
+
+Beat hard to mix and then pour into well-greased square pans. Bake for
+thirty-five minutes in a hot oven.
+
+
+RICE BATTER CAKES
+
+Place in a bowl
+
+  One cup of cold boiled rice,
+  One egg,
+  One-half cup of milk,
+  Three-quarters cup of flour,
+  One teaspoon of salt,
+  Two teaspoons of baking powder,
+  One teaspoon of shortening,
+  One tablespoon of syrup.
+
+Beat to mix and then bake on a hot griddle and serve with butter and
+sugar.
+
+
+BISCUITS
+
+Place in a mixing bowl
+
+  Three and one-half cups of flour,
+  One teaspoon of salt,
+  Three level tablespoons baking powder,
+  One level tablespoonful sugar.
+
+Sift to mix; then rub in three tablespoonfuls of shortening and mix to
+dough with
+
+  One cup of milk or water.
+
+Now work in a bowl to a smooth elastic dough, roll out three-quarters
+of an inch thick, cut, wash tops with milk and bake in hot oven twelve
+to fifteen minutes.
+
+
+CURRANT BISCUITS
+
+Add one cup of currants to sweet biscuit dough.
+
+
+RAISIN BISCUITS
+
+Add one cup of raisins to sweet biscuit dough.
+
+
+COCOANUT BISCUITS
+
+Put one cup of cocoanut through food chopper and add to sweet biscuit
+dough.
+
+
+SWEET BISCUITS
+
+  Three and one-quarter cups flour,
+  One teaspoon salt,
+  One-half cup sugar,
+  Three level tablespoons baking powder.
+
+Sift to mix; then rub in four tablespoonfuls shortening. Break egg in
+cup and fill cup with milk, turn in bowl and beat to mix. Use this for
+doughing up the sweet biscuits. Work dough in bowl until smooth, turn
+on lightly floured board, cut, brush tops with milk, bake in hot oven
+fifteen minutes.
+
+
+SCONES
+
+Scones are delicious hot breads that are served for breakfast in the
+British Isles; they replace the American pancake and for tea replace
+our hot biscuits. Many varieties of scones are made in Scotland.
+Currants, citron and raisins are used in the dough, while in other
+parts of the United Kingdom these cakes are split, buttered and served
+with marmalade or gooseberry jam.
+
+
+DELICIOUS ENGLISH SCONES
+
+Place in a mixing bowl
+
+  Four cups of sifted flour,
+  Two tablespoons of baking powder,
+  Two level tablespoons of sugar,
+  One-half teaspoon of salt.
+
+Rub between the hands to thoroughly mix and then rub into the flour
+five level tablespoonfuls of shortening. Now beat up an egg and then
+add one-half of the beaten egg to one and one-fourth cups of milk.
+Beat to mix. Use this to make a soft dough. Turn on a lightly floured
+baking board and knead for three minutes. Now divide into five pieces
+and mould each piece round like a saucer, and cut each way, making
+four wedge-shaped pieces; place on a well-greased baking sheet and
+brush with the remaining half of the egg, and bake in a hot oven for
+fifteen minutes.
+
+
+SCOTCH SCONES
+
+Place in a mixing bowl
+
+  Five cups of flour,
+  One and one-half teaspoons salt,
+  Three level tablespoons baking powder,
+  One-half cup of sugar.
+
+Sift to mix and then rub in
+
+  One-half cup of shortening,
+
+And mix to a dough with
+
+  One and one-fourth cups of milk.
+
+Now work in
+
+  One-half cup of currants,
+
+Or
+
+  One-half cup of raisins,
+  One-quarter cup of finely chopped citron,
+  One teaspoon cinnamon,
+  One-half teaspoon nutmeg,
+  One-half teaspoon allspice.
+
+Divide into six pieces and then roll out the size of a saucer and
+about three-quarters of an inch thick. Make two cuts forming a cross,
+dividing the dough into four wedge-shaped pieces. Brush with beaten
+egg and bake for fifteen minutes in a hot oven. This amount will make
+twenty-four scones. To serve, split and fill with jam and then pile on
+a wicker basket, cover with a napkin and serve with tea.
+
+
+IRISH SCONES
+
+  Three cups of mashed potatoes,
+  Three cups of sifted flour,
+  Two teaspoons of salt,
+  Two level teaspoons of baking powder,
+  Three level teaspoons of shortening.
+
+Now place in a bowl
+
+  One-half cup of milk,
+  One egg.
+
+Beat. Use about two-thirds of the egg and milk mixture to form a
+dough. Knead the dough to a smooth mixture and then divide into four
+parts. Pat or roll out like a saucer and then make two cuts to form
+the cross, cutting into four pieces. Brush with part of egg and milk
+mixture and then place on a baking sheet and bake in a hot oven for
+eighteen minutes.
+
+
+POPOVERS
+
+Place the popover pan in the oven to heat. When hot start to mix the
+batter. Place in a measuring cup one egg, then fill with milk. Pour
+into a mixing bowl and then add
+
+  One cup of sifted flour,
+  One teaspoon of sugar,
+  One-half teaspoon of salt.
+
+Beat with egg-beater until the mixture is a mass of bubbles on top,
+when the egg-beater is removed. This usually takes about five minutes.
+Now grease the hot popover pan well and fill one-half full with the
+batter. Place in a hot oven and bake for thirty-five minutes. Do not
+open the oven door for ten minutes after you put the popovers in.
+Opening the door before this period of time elapses prevents the
+mixture from springing or popping. After twenty minutes turn down the
+heat to moderate oven to prevent burning and to dry out the centres.
+
+
+DOUGHNUTS
+
+Take brioche dough, roll out one-half inch thick, cut with biscuit
+cutter, place on moulding board, cover and let rise fifteen minutes,
+fry golden brown in hot fat--roll in sugar and cinnamon.
+
+
+DOUGHNUTS WITH FRUIT CENTRE
+
+After doughnuts are cut and layed on board to rise, make an opening
+in side of same and insert one spoonful of jelly, pinch edges together
+and cover. Let rise and fry in usual manner.
+
+
+CRULLERS
+
+Place in bowl
+
+  Five cups of sifted flour,
+  One teaspoon of salt,
+  Three level tablespoons baking powder,
+  One and one-quarter cups sugar.
+
+Rub between the hands to thoroughly mix; then rub in three
+tablespoonfuls shortening. Then place
+
+  One egg,
+  One cup of milk
+
+in a bowl; beat to mix. Use this to form the dough, roll out one-half
+inch thick, cut and fry golden brown in hot fat.
+
+
+HOW TO FRY CRULLERS OR DOUGHNUTS
+
+When ready to fry place four cups of vegetable oil in a pan. The pan
+should not be too large and the fat should be deep enough to allow the
+cruller to swim at least two and one-half inches from the bottom of
+the pan.
+
+
+GOLDEN BROWN
+
+Heat the fat and test before starting to cook by dropping in a small
+piece of the dough and starting to count 101, 102, 104 and so on until
+110 is reached. The sample should now be floating on top and a light
+brown in color. Do not attempt to start frying before this time, as
+the fat will not be sufficiently hot and the crullers will soak up the
+grease. Drop four or five doughnuts in the hot fat at a time, turning
+constantly, and cook until golden brown, lift, let drain few seconds,
+lay on paper towelling and then roll in sugar and cinnamon.
+
+
+SPONGE CAKE--ONE EGG
+
+Place in mixing bowl
+
+  One-half cup sugar,
+  Yolk of one egg,
+  One tablespoon butter.
+
+Cream well, then add
+
+  Three tablespoons water,
+  Two-thirds cup of flour,
+  One teaspoon baking powder,
+  Pinch salt.
+
+Beat to mix, then fold in the stiffly beaten white of one egg; bake in
+well-greased and floured pan in slow oven thirty minutes.
+
+
+SPONGE CAKE--TWO EGGS
+
+Place in mixing bowl
+
+  Three-quarters cup of sugar,
+  Yolks of two eggs.
+
+Cream well and then add
+
+  Four tablespoonfuls water,
+  One cup of flour,
+  Two teaspoonfuls baking powder,
+  Pinch salt.
+
+Beat to mix, then cut and fold in stiffly beaten whites of two eggs.
+Bake in well-greased and floured cake pan in slow oven thirty-five
+minutes.
+
+
+SPONGE CAKE--THREE EGGS
+
+Place in a mixing bowl
+
+  One cup of sugar,
+  Yolks of three eggs.
+
+Cream until light lemon color, then add
+
+  Six tablespoonfuls cold water,
+  One and one-quarter cups flour,
+  Two teaspoonfuls baking powder,
+  Pinch salt
+
+Beat just enough to mix. Then cut and fold in the stiffly beaten
+whites of three eggs. Bake in well-greased and floured cake pan with
+tube in centre in moderate oven forty minutes.
+
+
+FRUIT CAKE
+
+Place in mixing bowl
+
+  One-half cupful of brown sugar,
+  One cupful of molasses,
+  Two tablespoons of cocoa,
+  One egg,
+  One and one-half level teaspoonfuls of baking soda,
+  One cup cold coffee,
+  Three and one-half cupfuls sifted flour,
+  One and one-half teaspoonfuls cinnamon,
+  One teaspoonful nutmeg,
+  One cupful seeded raisins,
+  One-half cupful chopped nuts.
+
+Beat to thoroughly mix and then pour in a greased and floured cake pan
+and bake in a moderate oven for one hour.
+
+
+JELLY ROLL
+
+Cover the bottom of an oblong pan with a greased and floured paper and
+then pour in sponge cake mixture one-quarter of an inch deep. Spread
+evenly and then bake for ten minutes in a hot oven. Turn on a cloth
+and then trim the edges. Spread with jelly and roll tightly in a
+cloth. Set aside to cool and then ice with water icing.
+
+
+A SMALL ANGEL CAKE
+
+  One-half cupful sugar,
+  One-half cupful flour,
+  One-half teaspoonful cream of tartar.
+
+Sift four times and then place whites of three large eggs in a bowl
+and beat until they will hold their shape. Now gently cut and fold
+in the sugar and flour. Pour into an ungreased tube pan and bake for
+thirty-five minutes in a moderate oven. When baked remove and turn
+upside down to cool.
+
+
+ONE-EGG LOAF CAKE
+
+Place in a bowl
+
+  Three-quarters cup of sugar,
+  One egg,
+  Four level tablespoonfuls of shortening,
+  Two cups of sifted flour,
+  Four level teaspoons of baking powder,
+  One level teaspoonful of flavoring,
+  Three-quarters cup of water.
+
+Beat hard to mix for five minutes. Pour into prepared loaf-shaped pans
+and bake in a moderate oven for thirty-five minutes.
+
+To prepare the pan, grease thoroughly and then dust well with flour,
+then pour in the batter.
+
+To make a raisin cake spread three-quarters cup of raisins on top of
+the cake when it is in the pan ready to put in the oven. The rising
+dough will distribute the raisins through the cake.
+
+  One-half cup of currants,
+  One cup finely chopped nuts, or
+  One-half cup of finely chopped citron
+
+One-half cup of finely chopped citron may replace the raisins. Or this
+cake may be baked in a tube pan and then cooled and split and filled
+with custard or sour cream cake filling and then iced with chocolate
+icing.
+
+For a layer cake grease the layer cake pan, line with plain paper and
+then grease again. Now divide the dough into the two pans and spread
+the mixture higher on the sides, leaving the centre shallow. Bake in
+a moderate oven for eighteen minutes. Put the layers together as
+follows: spread one layer with jelly and then sprinkle lightly with
+cocoanut. Now place the top layer in position and then spread the
+top, then cover thickly with cocoanut. Finely chopped nuts may be used
+instead of cocoanut.
+
+
+GINGER CAKE
+
+Place in a mixing bowl
+
+  One cup of molasses,
+  Three-quarters cup of sugar,
+  Ten tablespoonfuls of shortening,
+  Three and one-half cups of flour,
+  One level tablespoon of baking powder,
+  One cup of cold water,
+  One teaspoon of baking soda, dissolved in the water,
+  One egg,
+  One teaspoon of ginger,
+  One teaspoon of cinnamon,
+  One-half teaspoon of cloves.
+
+Beat to thoroughly mix and then divide and add the fruit to one part,
+the cocoanut or chopped nuts to the second part and bake the other
+part plain. Pour into well-greased and floured loaf-shaped pans and
+bake in slow oven for forty minutes.
+
+
+SWISS CRUMB CAKE
+
+Place in a mixing bowl
+
+  Three-quarters cup of brown sugar,
+  Two cups of flour,
+  One teaspoon of salt,
+  Two tablespoons of baking powder,
+  One teaspoon of cinnamon,
+  One teaspoon of ginger,
+  One-half teaspoon of cloves,
+  One-half cup of cocoa.
+
+Sift to mix and then rub in
+
+  One-half cup of shortening
+
+and
+
+  One cup of syrup,
+  Two cups of sour milk,
+  Three-quarters teaspoon baking soda,
+  Two cups of fine bread crumbs,
+  One package of seedless raisins.
+
+Dissolve the baking soda in the milk. Beat all hard to mix and then
+pour into well-greased and floured oblong pans and bake in a slow oven
+for one hour. Cool and ice with water icing. This cake is delicious
+and will keep, if wrapped in wax paper, for a month.
+
+
+LOUISIANA CRULLERS
+
+  One cup of sour cream,
+  One cup of sugar,
+  One level teaspoonful baking soda,
+  One level teaspoonful nutmeg,
+  One egg.
+
+Beat to thoroughly blend and then add four and one-half cupfuls of
+flour. Roll out on a floured pastry board and then cut and fry in hot
+vegetable cooking oil until they are golden brown. The temperature for
+cooking crullers in the oil is 360 degrees Fahrenheit.
+
+
+MORAVIAN SPICE CAKE
+
+  One and one-half cups of brown sugar,
+  Nine tablespoons of shortening,
+  One egg,
+  One cup of sour milk,
+  One teaspoon of baking soda dissolved in the milk,
+  Two teaspoons of cinnamon,
+  One teaspoon of ginger,
+  One-half teaspoon of allspice,
+  One-half teaspoon of cloves,
+  Five tablespoons of cocoa,
+  Three and one-half cups of sifted flour,
+  One level tablespoon of baking powder,
+  One-half cup of chopped nuts,
+  One-half package of seedless raisins.
+
+Beat to mix and then bake in well-greased and floured loaf-shaped pans
+in moderate oven for forty minutes. Ice with chocolate icing made as
+follows:
+
+  One cup of XXXX sugar,
+  Six tablespoons cocoa,
+  One tablespoon of cornstarch.
+
+Sift to mix and then add just sufficient boiling water to make a
+mixture that will spread.
+
+
+TWO LAYER CAKE
+
+Place in bowl
+
+  One and one-half cups of sugar,
+  Yolks of two eggs.
+
+Cream, then add
+
+  One-half cup of shortening,
+
+Cream again, then add
+
+  Three cups of flour,
+  Two level tablespoons baking powder,
+  One teaspoonful flavoring,
+  One cup of water or milk.
+
+Beat just enough to mix, then fold in whites of two eggs, bake in
+well-greased and floured deep layer-cake pans in moderate oven twenty
+minutes.
+
+Every variety of layer cake may be made from this foundation. To
+chocolate layer cake--put together with chocolate icing and cover cake
+with same icing.
+
+
+DROP CAKES
+
+Place in a mixing bowl
+
+  Three-quarters cup of sugar,
+  Yolks of two eggs.
+
+Cream and then add
+
+  Four tablespoonfuls of shortening,
+  One and one-half cups of flour,
+  Three teaspoonfuls of baking powder,
+  Stiffly-beaten whites of two eggs.
+
+Drop by the spoonful three inches apart on well-greased and floured
+baking sheet. Bake in a moderate oven.
+
+
+LOAF CAKE
+
+Place in a mixing bowl
+
+  One and one-half cups of sugar,
+  Yolks of four eggs.
+
+Cream until well blended and then add
+
+  Six ounces of butter.
+
+Cream again and then add
+
+  Four cups of flour,
+  Five teaspoons of baking powder,
+  One teaspoon of flavoring,
+  One and one-quarter cups of milk.
+
+Beat to mix and then cut and fold in the stiffly beaten whites of the
+four eggs. Place in a well-greased and floured loaf-shaped pan and
+bake fifty minutes in moderate oven.
+
+
+COTTAGE PUDDING
+
+Place in a mixing bowl
+
+  One cup of sugar,
+  One egg,
+  Six tablespoons of shortening,
+  Two and one-half cups of flour,
+  Five teaspoonfuls of baking powder,
+  One cup of water.
+
+Beat hard and thoroughly mix and then bake one-half of this mixture in
+well-greased custard cups for cottage pudding. To the balance of the
+mixture add a choice of any of the following:
+
+  One-half cup cocoanut or
+  One-half cup of finely chopped nuts,
+  One-half cup of finely chopped raisins,
+  One-half cup of currants, candied orange peel or lemon peel,
+  One-half cup of finely chopped figs, dates or evaporated apricots.
+
+Pour into well-greased and floured loaf-shaped pan and bake in
+moderate oven for thirty minutes. Cool and ice with water icing.
+
+
+FONDANT ICING
+
+Place in saucepan
+
+  Two and one-half cups of sugar,
+  One-quarter cup white corn syrup,
+  One-half cup water.
+
+Stir to dissolve sugar, bring to boil, cook until it forms soft
+ball when tried in cold water, or 240 degrees Fahrenheit in candy
+thermometer. Remove from the fire, pour on large well-greased meat
+platter and let cool; then begin and knead with spatula or spoon until
+creamy white--when stiff knead like dough, cover and set aside for
+twenty-four hours. To use, melt in double boiler, adding flavoring
+desired and just a tablespoon or two of boiling water to make a
+consistency that will spread.
+
+
+CHOCOLATE ICING
+
+Place in bowl
+
+  One pound XXXX sugar,
+  Two tablespoons cornstarch,
+  One-half cup cocoa,
+  Sufficient boiling water to make mixture spread.
+
+Beat until smooth, then add one tablespoon of melted butter and use.
+
+
+BUTTER CREAM ICING
+
+Wash salt from two ounces of butter, then beat until creamy, then add
+white of one egg and beat until mixture fluffs, then add
+
+  One teaspoonful vanilla extract,
+  One-half teaspoonful almond or rose extract,
+  One pound XXXX sugar.
+
+Beat to thoroughly blend, if too thick, add one tablespoonful of
+boiling water, spread between layers and use for icing the cake.
+Cakes covered with butter cream icing may also be covered with finely
+chopped nuts or toasted cocoanut. To toast cocoanut, put cocoanut in
+pan in hot oven for few minutes, stirring frequently until it just
+begins to take the color.
+
+
+SOFT GINGERBREAD
+
+  One cup of molasses,
+  One-half cup of sugar,
+  Eight tablespoons of shortening,
+  Two and one-half cups of flour,
+  One teaspoon of soda dissolved in one-half cup of water,
+  One teaspoon of ginger,
+  One-half teaspoon of cloves,
+  Two teaspoons of cinnamon,
+  Two teaspoons of baking powder.
+
+Beat hard to blend and then pour into well-greased and floured pan and
+bake in a slow oven for thirty-five minutes.
+
+
+PLAIN WATER ICING
+
+Place in bowl
+
+  One pound XXXX sugar.
+  Two tablespoonfuls cornstarch,
+  One teaspoonful lemon juice,
+  Sufficient hot water to spread.
+
+Beat to mix, then use.
+
+
+ORANGE WATER ICING
+
+Place in bowl
+
+  One pound XXXX sugar,
+  Two tablespoonfuls cornstarch,
+  Yolk of one egg,
+  One teaspoonful grated orange peel.
+
+Sufficient hot orange juice to make a mixture which will spread. Beat
+hard for a few minutes to make glassy.
+
+
+MOLASSES CAKE
+
+Place in a mixing bowl
+
+  One-half cup of syrup,
+  One-half cup of brown sugar,
+  Six tablespoons of shortening,
+  One egg.
+
+Cream well and then add
+
+  One cup of seeded raisins,
+  Two and one-half cups of flour,
+  One-half teaspoon of baking soda dissolved in
+  One-quarter cup of cold water or milk,
+  One-quarter teaspoonful mace,
+  One-quarter teaspoonful cloves,
+  One-half teaspoonful ginger.
+
+Work to a smooth dough and then roll on a slightly floured board and
+cut. Brush the tops of the cakes with syrup and sprinkle with finely
+chopped nuts. Bake for eight minutes in a moderate oven. This makes
+about three dozen cakes.
+
+
+WHITE MOUNTAIN ICING
+
+Place in saucepan
+
+  Two cups of sugar,
+  One-half cup of corn syrup,
+  One-half cup of water.
+
+Stir to dissolve sugar; bring to a boil, cook until mixture forms soft
+ball, then pour in fine stream upon stiffly beaten white of egg. Beat
+to blend and use while warm.
+
+
+DEVIL'S FOOD CAKE
+
+  One cupful of sugar,
+  Six tablespoonfuls of shortening.
+
+Cream well and then add
+
+  Yolk of one egg,
+  One whole egg,
+  Three-quarter cupful of milk,
+  Two cupfuls of flour,
+  Three teaspoonfuls of baking powder,
+  One-half cupful of powdered cocoa,
+  One teaspoonful of cinnamon.
+
+Beat to mix and then bake in two layers in a moderate oven for
+twenty-five minutes. Now place
+
+  Left over white of egg,
+  One-half glassful of apple jelly
+
+in a bowl and beat with a Dover egg-beater to a heavy meringue that
+will hold its shape. Use this for filling. For icing use
+
+  One cupful of XXXX sugar,
+  Two tablespoonfuls of cornstarch.
+
+Sift sugar and starch and add sufficient boiling water to moisten,
+beat smooth and spread on the cake.
+
+
+CHOCOLATE LAYER CAKE
+
+Place in a bowl
+
+  One cup of sugar,
+  Yolks of two eggs.
+
+Cream and then add
+
+  Six tablespoons of shortening,
+  Three cups of flour,
+  Five level teaspoons baking powder,
+  Two teaspoons of vanilla,
+  One cup of milk or water.
+
+Beat to mix and then cut and fold in the stiffly beaten whites of
+two eggs. Bake in two layers in prepared pans and when cool place a
+chocolate filling between and ice with chocolate butter cream. See
+chocolate filling recipe.
+
+
+SOFT COOKIES
+
+Place in a saucepan
+
+  One cupful of molasses,
+  Six tablespoons of shortening.
+
+Bring to a boil and then add
+
+  One teaspoonful of ginger,
+  One and one-half teaspoonfuls of cinnamon,
+  One-half teaspoon of allspice.
+
+Stir to blend and then take from fire and let cool, now add
+
+  One egg,
+  One cupful of sour milk,
+  One teaspoonful of baking soda.
+
+Beat with a Dover egg-beater to blend and then add sufficient flour
+to make a soft dough that can be handled, usually about seven cupfuls.
+Form into balls the size of a walnut and then flatten between the
+hands. Bake upon a greased and floured inverted baking pan in a
+moderate oven for about ten minutes.
+
+
+CHARLOTTE RUSSE
+
+Bake the sponge cake mixture in muffin pans and then cool. Cut slice
+from the top, scoop out the crumbs and then fill with whipped cream or
+fruit whip.
+
+
+CHOCOLATE BUTTER CREAM
+
+Place two ounces of butter in a bowl and beat to a cream, then add
+
+  Two and one-half cups of XXXX sugar,
+  Three-quarters cup of cocoa,
+  One-half teaspoon cinnamon,
+  One teaspoon of vanilla,
+  Four tablespoonfuls of boiling coffee.
+
+Beat to a smooth cream and then spread on the cake.
+
+
+ENGLISH SEED CAKES
+
+  Three-quarters cup of sugar,
+  One egg,
+  Five tablespoons of shortening,
+  Two cups of flour,
+  Four teaspoons of baking powder,
+  Three-quarters cup of milk,
+  Two tablespoonfuls of caraway seeds.
+
+Place in a mixing bowl and beat to mix. Pour into a well-greased pan
+and place the following mixture on top:
+
+Place in a mixing bowl
+
+  Six tablespoons of flour,
+  Four tablespoons of brown sugar,
+  One and one-half tablespoons of caraway seeds,
+  Two tablespoonfuls of shortening.
+
+Rub between the fingers until fine and crumbly. Spread over the top of
+the cake and bake in a moderate oven for thirty-five minutes.
+
+To prepare the pan: Use a deep layer-cake pan and grease it. Then line
+with paper and grease again.
+
+
+ENGLISH ROCKS
+
+Place in a mixing bowl
+
+  One and one-half cups of brown sugar,
+  Two-thirds cup of shortening,
+  Two eggs,
+  One teaspoon of soda, dissolved in
+  Four tablespoons of water,
+  Two teaspoonfuls of cinnamon,
+  One teaspoonful of nutmeg.
+  Two and one-half cups of flour,
+  One and one-half cups of finely chopped nuts,
+  One and one-half cups of finely chopped raisins.
+
+Mix thoroughly and drop by a teaspoon on a well-greased and floured
+baking sheet and bake for twelve minutes in a moderate oven.
+
+
+FRUIT CAKE
+
+A handsome and rich fruit cake is usually the accepted cake for
+weddings and anniversaries. In the days of long ago the young women of
+the household delighted to show their skill in the making and baking
+of this queen of cakes. In those days folks felt that it was an
+indispensable feature of the feast, and the reveler of to-day holds
+it in equal esteem as did his grandad before him. Here is an old and
+treasured recipe:
+
+Place one glass of spiced jam in a bowl and add
+
+  One tablespoon of cocoa,
+  One teaspoon of cinnamon,
+  One-half teaspoon of nutmeg,
+  Two tablespoons of vanilla extract.
+
+Beat to thoroughly mix and then spread over the cake. Set the cake
+in a deep aluminum saucepan or stone crock and put in a warm room
+to ripen, until just before Christmas. Then remove the cake from the
+crock and wipe with a cloth which has been wrung very dry from hot
+water, then ice with chocolate icing.
+
+
+AN INEXPENSIVE FRUIT CAKE
+
+  One cup of syrup,
+  One-half cup of brown sugar,
+  One-half cup of shortening,
+  One egg.
+
+Cream well and then add
+
+  Three cups of flour,
+  One-half cup of cocoa,
+  Three level tablespoons of baking powder,
+  One cup of black coffee,
+  One level tablespoon of cinnamon,
+  One teaspoon of nutmeg,
+  One-half teaspoon of cloves,
+  One-quarter teaspoon of ginger,
+  One package of seedless raisins,
+  One cup of seeded raisins,
+  One cup of finely chopped peanuts,
+  One cup of finely chopped prunes.
+
+Mix well and bake in well-greased and floured pan, which has been
+lined with a greased and floured paper. Bake in a slow oven for one
+hour.
+
+
+RUMANIAN FRUIT CAKE
+
+This is the richest cake made in Europe during the holiday season and
+is usually for royalty. The original recipe came to me in a form
+that is much too large for the ordinary family, so I have divided the
+proportions so that even the thrifty housewife may feel she can afford
+this one extravagance. The recipe follows:
+
+  One cup of honey,
+  One cup of brown sugar,
+  Three-quarters cup of good shortening,
+  One teaspoon of cinnamon,
+  One teaspoon of nutmeg,
+  One-half teaspoon of ginger,
+  One-half teaspoon of cloves,
+  One-quarter teaspoon of allspice,
+  Yolks of three eggs.
+
+Cream together and then add
+
+  One-half pint cup of spiced jam,
+  One-half pint cup of any kind of jelly.
+
+Beat again to blend and then add
+
+  Six cups of sifted flour,
+  Tour tablespoons of baking powder,
+  Three-quarters cup of strong black coffee.
+
+Beat just enough to mix and then cut and fold in the stiffly beaten
+whites of three eggs and add
+
+  One and one-half cups of seeded raisins,
+  One cup of seedless raisins,
+  One-half cup of seeded currants,
+  One and one-half cups of finely chopped peanuts, or other nuts,
+  One cup of finely chopped citron,
+  One-half cup of finely chopped orange or lemon peel, mixed,
+  One cup of finely chopped figs,
+  One cup of finely chopped apricots,
+  One cup of finely chopped and stoned prunes.
+
+Mix in the fruit well and then grease and flour a round pudding pan
+and line with three thicknesses of greased and floured paper. Pour
+in the cake mixture and cover the top of the cake with a well-greased
+paper. Now set the pan containing the cake in a large baking pan,
+which contains about three cups of boiling water. Place in a slow oven
+and bake for two and one-half hours. Remove and let cool and then turn
+from the pan and brush the paper with boiling water to remove. Now to
+ripen or age.
+
+
+CHEAP FRUIT CAKE
+
+Place in a saucepan
+
+  One cup of syrup,
+  One cup of coffee,
+  One-half cup of shortening,
+  One-half cup of cocoa,
+  One-half cup of brown sugar,
+  One package of raisins,
+  One and one-half cups of finely chopped peanuts,
+  Two teaspoons of cinnamon,
+  One-half teaspoon of nutmeg,
+  One-half teaspoon of allspice,
+  One-half teaspoon of cloves.
+
+Bring to a boil and then set back on the stove and let cook very
+slowly for ten minutes. Turn into a mixing bowl and let cool. Now add
+five cups of sifted flour, four level tablespoons of baking powder;
+beat to thoroughly mix and then turn into well-greased and floured pan
+and bake in a slow oven for fifty-five minutes. Cool and store as for
+Rumanian fruit cake.
+
+
+WHITE FRUIT CAKE
+
+Which is commonly called the Bride's Cake.
+
+  Eight ounces of creamery butter,
+  Two cupfuls of sugar.
+
+Cream together until frothy and like snow, and then add, one at a
+time, six eggs, then add
+
+  Five cupfuls of sifted flour,
+  Two level tablespoonfuls baking powder,
+  One cupful of seeded raisins,
+  One cupful of currants,
+  One cupful of finely chopped citron,
+  One and one-quarter cups of milk,
+  One cupful of finely chopped nuts.
+
+Beat to mix and then bake in a slow oven in a prepared pan one and
+one-half hours. To prepare the pan, grease and flour the pan and then
+line it with greased and floured paper.
+
+
+WHITE POUND CAKE
+
+  Four ounces of butter,
+  One and one-half cups of sugar.
+
+Cream until light and frothy, and then add
+
+  One cupful of milk,
+  Three and one-half cupfuls of flour,
+  Four teaspoonfuls of baking powder,
+  One teaspoonful of almond extract,
+  One-half teaspoonful of mace.
+
+Beat for five minutes to blend and then cut and fold in the stiffly
+beaten whites of five eggs. Bake in prepared pans for one hour in a
+moderate oven. Use the pans prepared the same as for the fruit cake.
+Golden cake may be made from this recipe, using the yolks of seven
+eggs.
+
+To use successfully you must use good shortening, pastry flour,
+granulated sugar and fresh eggs. Exact care in measuring with
+the proper methods of compounding and finally careful baking are
+necessary. Now for another point: do not stir the cake after its final
+beating.
+
+In filling the cake pan put the mixture well into the corners and
+leave a slight depression in the centre. This will leave the cake
+perfectly smooth on top. Now, if the oven is too cool when the cakes
+go into it the cake will rise over the top of the pans and become
+coarse-grained. While, on the other hand, if it is too hot it will
+brown quickly on the top before the cake has had a chance to rise;
+then when the dough does attempt to rise it will break through and
+crack the crust. Too much flour will also cause this. Now to break the
+old hoodoos about cake-baking! You may look at the cake after it is in
+the oven ten minutes if you will open and shut the oven door gently,
+and if necessary to remove the cake wait until it has reached its full
+height and is beginning to brown. Then it may be removed carefully
+without danger of falling. Sometimes it may be necessary to remove the
+cakes so that they may brown evenly. Icing the cakes greatly improves
+their appearance. Should the cake for any reason scorch, don't trim
+it with a knife. This spoils its appearance; instead use a grater and
+remove the scorched part.
+
+Turn the cakes to cool upon a sieve or wire cake-rack. Do not attempt
+to ice a cake until it is cool and then coat the entire cake over with
+a plain water icing.
+
+
+A SMALL POUND CAKE
+
+  Four ounces of butter,
+  One cupful of sugar.
+
+Place in a warm bowl and cream until light and frothy; now add yolks
+of four eggs and beat well for ten minutes, then add
+
+  Three cupfuls of flour,
+  Four level teaspoonfuls baking powder,
+  One cupful of milk,
+  One teaspoonful of nutmeg.
+
+Beat hard for fifteen minutes and then carefully fold in the stiffly
+beaten white of an egg and then pour into a prepared pan and bake for
+sixty minutes in slow oven.
+
+
+A LARGE POUND CAKE
+
+  One and one-half cupfuls of sugar,
+  Eight ounces of shortening.
+
+Cream together until light and fluffy and then add
+
+  Yolks of six eggs,
+  Five cupfuls of sifted flour,
+  Three level teaspoons of baking powder,
+  One and one-half cupfuls of milk,
+  One teaspoonful of mace.
+
+Beat for twenty minutes to blend and then carefully fold in the
+stiffly beaten whites of the six eggs. Bake in a prepared pan for
+eighty minutes in a moderate oven.
+
+
+COBBLER, SOUTHERN STYLE
+
+Select the fruit desired and to one quart of stewed fruit add
+
+  One and one-half cups of fine bread crumbs,
+  One cup of brown sugar,
+  Three tablespoonfuls of melted shortening,
+  One teaspoon of nutmeg or cinnamon.
+
+Mix well and then turn into well-greased baking dish and cover with
+a crust of pastry. Bake in a slow oven for forty minutes. Serve with
+either fruit or vanilla sauce.
+
+
+CHERRY ROLY-POLY
+
+Place in a mixing bowl
+
+  Two and one-half cups of sifted flour,
+  Two tablespoons of baking powder,
+  One teaspoon of salt,
+  One-half cup of sugar.
+
+Sift to mix. Now rub in one-half cup of shortening and mix to a dough
+with three-quarters cup of water. Roll out one-quarter inch thick and
+fill with the prepared cherries. Roll as for jelly roll and then
+place in a well-greased and floured pan. Bake in a moderate oven for
+thirty-five minutes, basting every ten minutes with syrup made from
+
+  One-half cup of brown sugar,
+  Three-quarters cup of boiling water.
+
+To prepare the cherries: Stone two pounds of cherries and place in a
+saucepan and add
+
+  One cup of brown sugar,
+  Four tablespoons of water.
+
+Cook slowly until the cherries are soft and then add
+
+  Two tablespoons of cornstarch dissolved in
+  Three tablespoons of water.
+
+Bring to a boil and cook for five minutes. Cool and use. This mixture
+must be very thick.
+
+
+OATMEAL DROPS
+
+Place in a saucepan
+
+  One cup of corn syrup,
+  One-half cup of shortening,
+  One cup of chopped raisins.
+
+Bring to a boil and cook for five minutes and then add
+
+  One teaspoon of soda dissolved in
+  Four tablespoons of cold water,
+  Two cups of rolled oats,
+  One-half cup of flour,
+  One-half teaspoon of nutmeg.
+
+Mix and then drop by the spoonful on a greased and floured baking
+sheet two inches apart. Bake in a hot oven for ten minutes.
+
+
+CHEESE CAKE
+
+Use level measurements. Place in a saucepan
+
+  One cupful of milk,
+  Two tablespoonfuls cornstarch.
+
+Dissolve the starch in the milk and then bring to a boil. Cook for
+five minutes. Cool and then rub one and one-half cupfuls of cottage
+cheese through a sieve. Add
+
+  One teaspoonful of nutmeg,
+  Two yolks of eggs,
+  One teaspoonful of vanilla extract,
+  Two-thirds cup of sugar.
+
+Beat to cream and then fill into the oblong cheese-cake pan, which has
+been lined with plain pastry. Bake in a slow oven for thirty minutes.
+
+
+SOFT CHOCOLATE COOKIES
+
+  One-half cup of brown sugar,
+  One-half cup of syrup,
+  Six tablespoons of shortening,
+  One egg.
+
+Cream and then add
+
+  One-half cup of cocoa,
+  One-half cup of milk,
+  Two teaspoons of baking powder,
+  Four cupfuls of flour,
+  One teaspoon of cinnamon.
+
+Work to a dough and then roll, cut and bake in a moderate oven for
+eight minutes. Cool and cover with a damp cloth for three minutes.
+Store in an air-tight container.
+
+
+BLACK NUT CAKE
+
+  One cup of brown sugar,
+  Five tablespoons of shortening.
+
+Cream well and then add
+
+  One-half cup of cocoa,
+  Two cups of sifted flour,
+  Four level teaspoons baking powder,
+  One well-beaten egg,
+  One cup of milk,
+  One teaspoon of cinnamon,
+  One teaspoon vanilla,
+  One cup of finely chopped nuts.
+
+Peanuts or any other variety selected will do. Beat to mix and
+then pour into well-greased and floured loaf-shaped pans. Bake for
+thirty-five minutes in a moderate oven. Ice with water icing. This
+cake is delicious.
+
+
+ANIMAL COOKIES
+
+  One cupful of brown sugar,
+  One and one-half cupfuls of flour,
+  One-quarter teaspoonful of baking soda,
+  Two teaspoonfuls of baking powder,
+  One teaspoonful of ginger,
+  Two teaspoonfuls of cinnamon,
+  One-half teaspoon of nutmeg.
+
+Mix thoroughly by sifting and then rub into the mixture seven
+tablespoons of shortening. Mix to dough with
+
+  One well-beaten egg,
+  Six tablespoons of coffee.
+
+Knead dough well and then roll out one-quarter inch on slightly
+floured pastry board. Cut with animal cutters and then bake on a
+baking sheet in a moderate oven for ten minutes. Cool and then wash
+with a mixture of syrup and water and roll in confectioner's sugar.
+
+NOTE.--The dough must be fairly soft. If necessary, add more coffee.
+
+Syrup Wash:
+
+  Three tablespoons syrup,
+  One tablespoon boiling water.
+
+Mix and use.
+
+
+CHOCOLATE FILLING FOR CAKES MADE FROM COCOA
+
+Place in a saucepan
+
+  One cup of water,
+  One cup of syrup,
+  One-half cup of cocoa,
+  Six tablespoons of cornstarch,
+  One teaspoon of cinnamon.
+
+Stir until the starch is dissolved and then bring to a boil. Cook
+slowly for six minutes and then add one teaspoon of vanilla. Cool and
+use for chocolate filling between cakes, in eclairs or cream puffs, or
+for chocolate pie.
+
+
+
+
+VEGETABLES
+
+
+BAKED GREEN PEPPERS
+
+Allow one large pepper for each person. Cut a slice from the top and
+remove the seeds and then place in cold water until needed. Now mince
+fine four onions and then cook until tender but not brown, in four
+tablespoons of shortening. Place in a bowl and then add
+
+  Two ounces of bacon, diced and cooked to a light brown,
+  One and one-half cups of fine bread crumbs,
+  Two teaspoons of salt,
+  One teaspoon paprika,
+  One-half teaspoon thyme,
+  Three-quarters cup of milk,
+  One well-beaten egg.
+
+Mix and then fill into six large peppers. Place in a greased baking
+pan and add one-half cup of water. Bake for forty minutes in a
+moderate oven. Five minutes before removing from the oven place a
+strip of bacon over each pepper. When nicely browned, serve.
+
+
+EGG PLANT CROQUETTES
+
+Pare the egg plant and then cut in slices and cover with boiling
+water. Cook until tender and then drain well. Place in a bowl and add
+
+  One medium-sized onion grated,
+  Two green peppers chopped fine,
+  One well-beaten egg,
+  One-half cup of fine crumbs,
+  Two teaspoons of salt,
+  One teaspoon of paprika.
+
+Mould into croquettes and then dip in flour, then in beaten egg and
+roll in fine crumbs. Fry in hot fat, serve with cream sauce.
+
+
+BRAISED CELERY
+
+Scrape and thoroughly clean the coarse outside branches of celery, cut
+into inch pieces and then parboil gently for fifteen minutes. Drain.
+Now place two tablespoons of butter in a saucepan and add one and
+one-half cupfuls of the prepared celery. Cover closely and cook until
+tender, shaking occasionally to prevent sticking to the pan. Season,
+and when ready to serve cover with espaniole or brown sauce made from
+stock.
+
+To make sauce: Place two tablespoonfuls of fat in an iron frying pan
+and add four tablespoonfuls of flour; work to a roux, browning well.
+Now add one and a half cupfuls of stock and bring to a boil. Cook for
+five minutes and then strain and return to the saucepan and season.
+Use a bouillon cube to make the stock if none of the regular stock is
+on hand.
+
+
+BAKED BABY LIMA BEANS
+
+These tiny limas are most delicious when baked like the ordinary navy
+bean. Wash one-half pound of beans well and then look over carefully
+and discard all bruised or damaged ones. Soak overnight in cold water.
+In the morning wash again and then place in a saucepan and cover with
+cold water. Bring to a boil and then turn into a colander and let
+the cold water run on them, then place in a saucepan and cover with
+boiling water and cook for twenty minutes. Turn into a baking dish and
+add
+
+  One cup of stewed tomatoes,
+  One onion, minced fine,
+  One green pepper, minced fine,
+  One teaspoon of salt,
+  One tablespoon of paprika,
+  One-half cup of salad oil,
+  Four tablespoons of syrup.
+
+Add sufficient water to cover beans one inch deep. Mix well and bake
+for two hours in a slow oven.
+
+
+STRING BEANS, ITALIAN STYLE
+
+Soak one cupful of dried string beans and then cook until tender or
+use 1 quart of green snap beans.
+
+Then add
+
+  Two onions minced fine,
+  One green or red pepper minced fine.
+
+When tender drain well and season with
+
+  One teaspoonful of salt,
+  One teaspoonful of paprika,
+  Three tablespoonfuls of grated cheese.
+
+
+CARROTS A LA BRABANCONNE
+
+Pare carrots cut in slices and then cook until tender. Drain and then
+place a layer of carrots in a baking dish. Sprinkle with fine bread
+crumbs and salt and paprika and then sift two tablespoons of grated
+cheese over each layer. Repeat this until the dish is full and then
+cover with one and one-half cupfuls of cream sauce. Sprinkle with
+grated cheese and fine bread crumbs. Bake in a hot oven for twenty
+minutes.
+
+
+BABY LIMA BEAN CROQUETTES
+
+Baby lima beans should be soaked overnight. In the morning look over
+carefully and then discard all bruised and damaged beans. Place in a
+saucepan and cover with cold water. Bring to a boil and cook for five
+minutes. Turn into a colander and rinse under cold water and then
+return to the saucepan. Cover with boiling water and cook until
+tender, then add
+
+  Two onions, minced fine,
+  One fagot of soup herbs.
+
+Cool and then drain the beans well, then mash fine, pile in a dish and
+set in the icebox until needed.
+
+
+CREAMED MUSHROOMS
+
+Use both caps and stems. Peel and then parboil for three minutes and
+drain. Use three-quarters pound of mushrooms. Now make a cream sauce
+of
+
+  Three cups of milk,
+  One-half cup of flour.
+
+Dissolve the flour in the milk and then bring to a boil. Cook slowly
+for ten minutes and then add the prepared mushrooms and
+
+  One onion, grated,
+  One-half cup of finely chopped parsley,
+  Two teaspoons of salt,
+  One teaspoon of paprika,
+  Three tablespoons of butter.
+
+Heat to a boiling point and then simmer slowly.
+
+
+CORN FRITTERS
+
+  One-half can of crushed corn,
+  One egg,
+  One-half cup of water,
+  One teaspoon of salt,
+  One teaspoon of paprika,
+  One grated onion,
+  One tablespoon of baking powder,
+  Two cups sifted flour.
+
+Beat to mix and then fry in hot fat. Drain. This amount will serve six
+persons.
+
+
+BRAISED ONIONS
+
+Parboil and then drain three cups of finely chopped onions. Now place
+one-half cup of shortening in a frying pan and add onions. Cover
+closely and cook until a light golden brown. Make a border of onions
+around a hot platter.
+
+
+BAKED BEANS WITH SALT PORK
+
+Soak the beans--one pound--over night or early in the morning, and at
+noon place in a kettle and cover with water. Bring to a boil and drain
+off the water. Cover with water. Bring to a boil and cook for fifteen
+minutes. Drain. Now add
+
+  One can of tomatoes,
+  One cup of chopped onions,
+  One-half cup of syrup,
+  One pound of salt pork cut in pieces,
+  Two tablespoons of salt,
+  One tablespoon of paprika.
+
+Add sufficient water to cover beans one inch deep. Mix well and then
+cover the pot closely and bake in a slow oven for four hours.
+
+
+LIVER DUMPLINGS
+
+Parboil four ounces of liver until tender, and then put through a
+food chopper. Either beef, pork or lamb liver may be used. Mince three
+onions very fine. Place four tablespoons of fat in a frying pan and
+add onions and liver. Cook gently until onions are tender and then
+lift and turn into a mixing bowl and add
+
+  One and one-half cupfuls of dry mashed potatoes,
+  Two teaspoonfuls of salt,
+  One teaspoonful of paprika,
+  One-half teaspoon of thyme,
+  One and one-half cupfuls of sifted flour,
+  One teaspoonful of baking powder.
+
+Mix thoroughly and then add
+
+  One egg,
+  Four tablespoons of potato water.
+
+Work to a smooth well-blended mass and then rub your hands with salad
+oil and then form this mass into balls. Cook for twenty minutes in
+boiling salted water. Lift with a skimmer on a napkin to drain. Serve
+with either onion, tomato or creamed sauce, or the dumplings may be
+rolled in flour, browned quickly in hot fat and served at once.
+
+
+SCALLOPED CORN
+
+Place in a mixing bowl
+
+  Three-quarters cup of crushed can corn,
+  One-half cup of fine bread crumbs,
+  One tablespoon of grated onion,
+  Two tablespoons of finely minced parsley,
+  One tablespoon of butter,
+  One teaspoon of salt,
+  One-half teaspoon of paprika,
+  Three tablespoons of flour,
+  One egg,
+  Three-quarters cup of milk.
+
+Mix well and then turn into a well-greased baking dish and bake for
+thirty minutes in a moderate oven.
+
+
+
+
+RABBITS
+
+
+FRICASSEE OF RABBIT
+
+Place the rabbit in a saucepan and add
+
+  One quart of boiling water,
+  One large onion with two cloves stuck in it,
+  Fagot of soup herbs.
+
+Bring to a boiling point and cook gently until the meat is tender. The
+gravy may be thickened with cornstarch.
+
+Season with pepper, salt and finely minced parsley.
+
+To make a rabbit pie place the fricasse of rabbit in a baking dish and
+cover with a crust. Bake for thirty-five minutes in a hot oven.
+
+
+FRIED RABBIT
+
+Prepare and cook the rabbit as for fricasse and when the meat is
+tender lift to drain. Cool. Dip in beaten egg and then roll in fine
+bread crumbs and fry until golden brown in hot fat. Use the liquid for
+gravy.
+
+
+SOUR RABBIT
+
+Cut the rabbit and then place in a china bowl and add
+
+  One cupful of chopped onions,
+  One bunch of potherbs,
+  One teaspoonful of sweet marjoram,
+  Six cloves,
+  Five allspice,
+  Two bay leaves.
+
+Now cover, using a mixture of two parts vinegar and one part water.
+Set in a cool place for three days, turning the rabbit over every day,
+then put in a casserole dish or stewing pan and cook until tender.
+Thicken the gravy. Serve potato dumplings with this dish, or it may be
+eaten cold.
+
+
+RABBIT PIE
+
+Clean and prepare a pair of rabbits for cooking; cut into suitable
+pieces. Brown quickly in hot fat; lift to a baking dish and add one
+quart of hot water.
+
+  Two large onions, minced very fine,
+  Salt and pepper to taste.
+
+Cook very slowly until tender, thicken the gravy and add one cupful
+of sour cream, then cover the top of the baking dish with mashed and
+seasoned sweet potatoes, one inch thick. Brush with syrup and dust
+lightly with cinnamon, and dot with bits of butter. Bake until
+slightly brown.
+
+
+CUSTARD SAUCE
+
+  One cup of milk,
+  Two tablespoons of cornstarch.
+
+Stir to dissolve and bring to a boil, cook for three minutes and then
+add
+
+  One-quarter teaspoon of nutmeg,
+  Five tablespoons of sugar,
+  Yolk of one egg.
+
+Beat to blend and then cool.
+
+
+CARAMEL SAUCE
+
+  One cup of brown sugar,
+  Four tablespoons of water,
+  One tablespoon of butter.
+
+Place in a frying pan and cook until caramelled, then add one and
+one-half cups of water. Bring to a boil and then add four tablespoons
+of cornstarch dissolved in five tablespoons of water. Stir until the
+mixture thickens and cook for five minutes, then add one teaspoon of
+vanilla and use.
+
+
+FRUIT SAUCE
+
+Place in a saucepan
+
+  One cup of crushed fresh fruit,
+  One cup of brown sugar,
+  One cup of water.
+
+Cook until the fruit is soft and then cool. Rub through a fine sieve
+and then add
+
+  Three tablespoonfuls cornstarch
+
+dissolved in
+
+  Three tablespoons of water.
+
+Bring to a boil and cook for five minutes.
+
+
+SWEETENED CREAM SAUCE
+
+Place in a saucepan
+
+  Two cups of milk,
+  Four tablespoons of cornstarch.
+
+Dissolve the cornstarch in cold milk and bring to a boil. Cook for
+five minutes and then add
+
+  One-half cup of sugar,
+  One-half teaspoon of nutmeg,
+  One well-beaten egg.
+
+Beat to mix.
+
+
+VANILLA SAUCE
+
+Place in a saucepan
+
+  One-half cup of sugar,
+  One-half cup of white corn syrup,
+  One-half cup of water,
+  Two tablespoons of cornstarch.
+
+Stir to dissolve and then bring to a boil and cook three minutes. Now
+add
+
+  One tablespoon of vanilla extract.
+
+
+LEMON SAUCE
+
+Place in a saucepan
+
+  Grated rind of one lemon,
+  Two cups of water,
+  Four tablespoons of cornstarch.
+
+Dissolve the starch and then bring to a boil. Cook slowly for five
+minutes and then add
+
+  One cup of sugar,
+  Juice of two lemons.
+
+Beat to thoroughly mix and then serve.
+
+
+SABOYON SAUCE
+
+Place one-half cup of sugar in a saucepan and add the yolks of two
+eggs. Cream until light and fluffy and then add one teaspoon of
+vanilla extract and one-half teaspoon of almond extract. Heat one-half
+cup of milk to the boiling point and then pour over the eggs and
+sugar. Stir continually over a slow fire until the mixture is just
+below the boiling point. Remove and add stiffly beaten whites of two
+eggs and serve on pudding.
+
+
+SWEET SPICED BLACKBERRY SAUCE
+
+Place in a saucepan
+
+  One cup of well-cleaned blackberries,
+  One cup of sugar,
+  One cup of water,
+
+and the following spices tied in a little piece of cheesecloth:
+
+  One-half teaspoon nutmeg,
+  One teaspoon cinnamon,
+  One-quarter teaspoon allspice.
+
+Cook slowly until the fruit is soft and then rub through a fine sieve
+and thicken with
+
+  Three tablespoons of cornstarch
+
+dissolved in
+
+  One-quarter cup of cold water.
+
+Bring to a boil and cook for five minutes, cool and serve.
+
+
+CHERRY SAUCE
+
+  One-half pound of stoned cherries,
+  One-half cup of sugar,
+  One cup of water.
+
+Bring to a boil and then cook slowly until the cherries are soft. Now
+add two tablespoons of cornstarch, dissolved in one-half cup of cold
+water. Bring to a boil and then cook for five minutes. Cool and use.
+
+
+PUDDING SAUCE
+
+  One-half cup of white syrup,
+  One-half cup of water,
+  One small bottle of maraschino cherries, cut in bits,
+  One tablespoon of cornstarch.
+
+Dissolve the starch in water and add the syrup and cherries. Bring to
+a boil and cook for five minutes. Serve.
+
+
+CHOCOLATE SAUCE
+
+  One-half cup of sugar,
+  One cup of water,
+  Seven level tablespoons of chocolate,
+  Two level tablespoons of cornstarch.
+
+Dissolve the starch and chocolate in the sugar and water and bring to
+a boil. Cook for five minutes.
+
+
+MAKING A CHOCOLATE SAUCE USING COCOA
+
+  One cup of syrup,
+  One cup of water,
+  One-half cup of cocoa,
+  Two tablespoons of cornstarch,
+  One teaspoon of cinnamon.
+
+Place in a saucepan and stir until the starch is dissolved and then
+bring to a boil. Cook for five minutes and then cool and add one
+tablespoon of vanilla. Use the same as sauce made with chocolate.
+
+
+FRUIT CUSTARD SAUCE
+
+Place in a saucepan
+
+  One and one-half cupfuls of cold stewed fresh fruit,
+  One cup of milk,
+  Four level tablespoons of cornstarch.
+
+Stir to dissolve the starch and then bring to a boil, stirring
+constantly. Cook for five minutes, and add one well-beaten egg and
+three-quarters of a cup of sugar; beat hard and then cook for two
+minutes.
+
+
+CHOCOLATE SAUCE
+
+Place four ounces of chocolate, cut into fine pieces, in a saucepan
+and add one pint of water and one and one-half cups of sugar. Stir
+until the sugar is dissolved and then bring to a boil, cook for ten
+minutes and then add
+
+  Six tablespoonfuls of cornstarch, dissolved in
+  One-half cup of water,
+  One teaspoon of cinnamon.
+
+Bring to a boil and stir continually and cook for five minutes. Cool
+and then add one tablespoon of vanilla. Place in a fruit jar and store
+in a cool place. This sauce is used for puddings, pastries, cakes, ice
+cream, sundaes and chocolate sodas.
+
+
+ORANGE SAUCE
+
+  Juices of two oranges,
+  One-quarter cup of sugar,
+  One tablespoon of cornstarch,
+  Two tablespoons of water,
+  Yolks of two eggs.
+
+Dissolve the starch in the water. Add the orange juice and cook until
+thick, about five minutes. Add sugar and yolks of eggs. Remove from
+fire. Cool and fold in the beaten white of one egg. Use yolk of egg
+left over for the mousse.
+
+
+FRUIT WHIP
+
+  Whites of two eggs,
+  One glass of apple jelly.
+
+Beat, using a Dover egg-beater, until it forms into a stiff meringue.
+This amount will serve about ten people liberally.
+
+One-half of this recipe for ordinary family.
+
+
+
+
+DESSERTS
+
+
+BANANA FRITTERS
+
+Cut four bananas in half; now then place in a bowl
+
+  One-half cup of milk,
+  One-half cup of flour,
+  One teaspoon baking powder,
+  One teaspoon of sugar,
+  One teaspoon of shortening,
+  Pinch of salt,
+  Yolk of one egg.
+
+Beat to mix and then dip banana in batter. Fry golden brown in hot
+fat. Serve with vanilla or fruit sauce.
+
+
+CRANBERRY JELLY
+
+  One quart of cranberries,
+  One cupful of water.
+
+Cook until the berries are soft and then put through the colander or a
+coarse sieve. Return to the saucepan and boil for three minutes, then
+add
+
+  Two cupfuls of sugar,
+  Pinch of salt.
+
+Stir until sugar is dissolved and then boil for ten minutes. Rinse a
+mould with cold water and then pour in the cranberries and let cool.
+
+
+LEMON MARMALADE
+
+Cut one lemon into slices and then remove the seeds and put through
+the food chopper. Add one and one-quarter cups of water. Bring to a
+boil and cook slowly until the lemon rind is very soft. This usually
+takes about one hour. Now add one and one-half cups of sugar and
+stir to dissolve the sugar. Cook until thick like marmalade. Place an
+asbestos mat under the saucepan to prevent scorching. Stir frequently.
+
+Use level measurements; they conform to pounds and ounces and give
+satisfactory results.
+
+
+ORANGE JELLY
+
+  Juice of three oranges,
+  One-half cupful of sugar,
+  One-half cupful of water,
+  Two tablespoonfuls of syrup from a bottle of maraschino cherries.
+
+Boil the sugar and water for five minutes and then cool and add the
+strained orange juice and the maraschino cherry syrup. Now soak two
+level tablespoonfuls of gelatine in one-half cupful of cold water for
+thirty minutes and then place in hot water bath to heat. Stir until
+dissolved and then strain into prepared orange mixture. Now rinse
+custard cups in cold water and pour in the gelatine and set aside
+to cool and mould. To serve: Unmold on a saucer and serve with fruit
+whip.
+
+
+COFFEE CUSTARD, PARFAIT STYLE
+
+  One and one-half cupfuls of cold coffee,
+  One cupful of evaporated milk,
+  One-half cupful of cornstarch.
+
+Place in a saucepan and dissolve the starch in the coffee and then add
+the milk. Bring to a boil and cook slowly for ten minutes. Remove and
+add
+
+  One cupful of sugar,
+  One teaspoonful of vanilla,
+  Yolk of two eggs.
+
+Beat to blend thoroughly and then partly cool and pour into stem
+glasses, filling nearly to the top. Set on ice to chill. While
+chilling place the white of two eggs and one-half glass of currant
+jelly in a bowl. Now use a Dover egg-beater and beat until it holds
+its shape. When ready to serve pile high on the coffee custards and
+garnish with maraschino cherries.
+
+
+GALATIN A LA MELBA
+
+Cut a slice of sponge cake. Place on a fruit saucer and pour over it
+three tablespoons of syrup from a jar of peaches and then place two
+halves of peaches on the cake and top off with whipped cream and a
+maraschino cherry.
+
+
+MINT GELATINE
+
+Shred the leaves of a bunch of mint and place in a saucepan; add
+one-half cup of water and cook slowly for ten minutes. Now drain and
+add
+
+  One-half cup of sugar,
+  Three-quarters cup of vinegar.
+
+Stir to thoroughly dissolve and then place one tablespoon of gelatin
+to soak in one-quarter cup of cold water for ten minutes and add the
+hot mint preparation. Strain and add two drops of green vegetable
+coloring into it, and then pour into a pan to mould. Cut into blocks
+and serve with the meat.
+
+
+PASTRY
+
+Now it all rests with the cook as to whether we are going to have a
+cut of pastry that fairly melts in your mouth or a tough doughy mass
+that is unfit for food.
+
+Any little housewife may turn out delicious, flaky pastry if she will
+but follow directions carefully. First of all, let us study for a
+minute just what pastry is. It is a mixture of flour, shortening and
+water. Each grain of flour is thoroughly coated with shortening and
+then mixed to a dough with the water. Do I hear you say "Well I know
+that?" Surely you do. But do you know the real knack of putting it
+together? For here is the real rub. The minute you knead or squeeze
+pastry that is the moment you make it tough.
+
+
+THE REAL SECRET
+
+Sift
+
+  Three cups of flour,
+  One teaspoon of salt,
+  Three teaspoons of baking powder,
+
+together twice, and then cut or rub into this two-thirds cup of
+shortening. If you cut it in, use your griddle-cake turner or spatula
+and chop it in rather coarse. Now mix to a dough with one-half cup of
+ice-cold water, using the cake-turner to mix the water in; just keep
+chopping and turning over until the mixture is formed into a ball of
+dough. Do not knead or pat with the hand. You cannot hurt this dough
+if you will just mix it as a man does when mixing mortar with a hoe.
+Keep working it back and forth, chopping it each time until well
+mixed. This amount will make the tops and the bottoms for two pies.
+
+To roll the dough, divide it into four parts and then lift one piece
+on a slightly floured board and roll out the dough, working the
+rolling pin to and from you and turning the dough as often as
+necessary to secure the size and shape desired.
+
+Should the dough tear, or not come to the desired shape, just fold it
+into squares or oblongs and then roll again.
+
+Place on the tin and then trim the edges. Proceed in the same manner
+with the top crust, and then when ready to place on the pie, fold from
+corner to corner, making a bias fold and then cut quarter-inch gashes
+with a knife in centre to allow steam to escape. Lift and cover the
+pie and then trim to shape. Now do not form the trimmings into a ball,
+but lay them one piece upon the other in a pile and flatten them with
+the rolling pin. Roll and fold into shape, and roll as desired.
+
+You can re-roll pastry as often as desired by this method. Keep in the
+mind the fact that kneading or squeezing the pastry forms it into a
+sticky mass. This method will give you a delicious, flaky crust. You
+may spread two tablespoons of shortening upon the top crust and then
+fold and roll. Fold again and roll; then use as desired.
+
+Sufficient pastry may be made at one time to last for two or three
+days. Just wrap the dough in wax-paper so that it does not dry out.
+Various fillings may be used. Fresh or canned fruits, custards, mince
+meat, etc. If you use fresh fruits place
+
+  One-half cup of sugar,
+  Three level tablespoons of cornstarch,
+
+in a bowl and rub between the hands to thoroughly mix and then use
+this by sprinkling over the fruit. This will prevent the juice from
+boiling out of the pie while it is cooking and it will form into a
+jelly when cold.
+
+To use canned fruit, drain the fruit free from the liquid and then cut
+into thin slices. Measure the liquid and then add
+
+  Four level tablespoons of cornstarch,
+  Eight tablespoons of sugar,
+
+to each cupful. Dissolve the starch and sugar in the cold liquid and
+then bring to a boil. Cook for three minutes and then add the prepared
+fruit. Cool before placing in the pastry.
+
+To prevent the lower crust from becoming soggy just before putting
+in the filling, brush it well with a good salad oil, or shortening,
+taking care that each part is covered. This will give you a tender,
+flaky lower crust.
+
+Just before the pie is ready to put into the oven brush it well with a
+wash of egg and milk, using
+
+  Yolk of one egg,
+  One-half cup of milk,
+  Two teaspoons of sugar.
+
+Stir to dissolve the sugar and mix in the egg. Then wash the pie. This
+will keep a week in a cool place.
+
+The correct temperature to bake a pie is 300 to 350 degrees
+Fahrenheit. This means a moderate oven. Too much heat will brown the
+crust before the filling inside has had the time to cook. Custard
+pies--this includes those made of eggs, milk, lemon meringes, sweet
+potato and pumpkin--require a slow oven--250 degrees Fahrenheit.
+
+
+PASTRY FOR CUSTARD PIE
+
+The most important point in the custard pie is the crust, which will
+either make or mar the pie. So to begin with, the pastry should be
+light and delicate. To make pastry for custard pie place in a bowl
+
+  Three cups of flour,
+  One teaspoon of salt,
+  Three teaspoons of baking powder,
+  Two tablespoons of sugar.
+
+Sift to mix and then rub in one-half cup of good shortening, and then
+mix to a dough with one-half cup of ice water. When mixing the pastry
+to a dough, it is important that it should be cut and folded together
+much after the method used in cutting and folding the whites into a
+cake. Care at this point in making the pastry will prevent it from
+becoming tough. Now wrap the pastry in wax or parchment paper and
+place on the ice to thoroughly chill for two hours. Now if the pastry
+is made either the day before or early in the morning and then allowed
+to blend, it will be delightfully light and flaky.
+
+Now to prepare for the pie: This amount of pastry will be sufficient
+for two large pies, one custard and one lemon, for variety. The
+trimmings can be made into little tarts, turnovers or cheese straws.
+Divide the pastry into two parts and then roll out one part on a
+lightly floured board until sufficiently large to fully cover the pie
+tin.
+
+Now fold carefully in half and then in quarters and lift on the pie
+plate and open covering the pie plate, easing on the pastry. Trim the
+edges and then roll out the trimmings into a long narrow strip. Cut
+into strips three-quarters inch wide and then brush the edge of the
+pastry on the pie plate with water and add this narrow strip as a
+reinforcement to build up the edge. This will prevent the custard
+overflowing.
+
+Now brush the pastry in the bottom of the pie plate with melted
+shortening, taking care to thoroughly coat the entire surface with
+the shortening. Then pour in the prepared custard. Reserve about one
+tablespoon of the custard to brush the pastry around the edges. Place
+in a slow oven and bake until the custard is firm in the centre.
+
+To test if custard is baked, gently insert a silver knife into the
+custard, taking care that the knife does not pierce the crust.
+
+Brushing the pastry with the shortening before pouring in the custard
+prevents the moisture from soaking into the crust.
+
+
+TO MAKE THE MERINGUE
+
+Beat the whites of two eggs in a bowl, which is free from grease,
+until stiff, and then cut and fold into the stiffly beaten whites of
+the two eggs
+
+  One-half cup of pulverized sugar,
+  Three tablespoons of cornstarch.
+
+Sift the sugar and cornstarch to thoroughly mix and then carefully cut
+and fold into the whites of eggs.
+
+On just how careful you are in cutting and folding this mixture will
+determine the success of your meringues. After the whites are beaten
+stiff they are full of little air bubbles, which if stirred break down
+and become watery and then the entire mixture becomes flat and tough.
+To prevent this, sprinkle the prepared sugar over the stiffly beaten
+white of egg and then with a spoon cut down through the centre and
+fold over; turn the bowl half-way around, then cut and fold again.
+Repeat this until sufficiently mixed, then place on the hot pie,
+sprinkle with granulated sugar and place in the oven to brown. Open
+the oven door and let stand for a few minutes, then remove to a place
+free from drafts where it will cool slowly, so as to prevent a sudden
+shrinking of the meringue, due to a sudden chill.
+
+To make cocoanut pie, add one-half cup of cocoanut to the custard pie
+just before putting in the oven.
+
+
+PEACH CUSTARD PIE
+
+Crush a sufficient number of pared peaches to measure one cup. Place
+in a mixing bowl and add
+
+  One-half cup of sugar.
+
+Now place in a saucepan
+
+  Three-quarters cup of milk,
+  Two tablespoons of cornstarch.
+
+Stir to dissolve and then bring to a boil. Cook for two minutes and
+then pour very slowly, while beating hard to blend, on the peaches and
+sugar that are blending in the mixing bowl.
+
+Add
+
+  Yolks of two eggs,
+  One-quarter teaspoon of cinnamon.
+
+Beat again and then pour into prepared pie plate lined with pastry and
+bake in a slow oven. Use whites of eggs for meringue.
+
+
+CUSTARD PIE
+
+Now to prepare the filling for the custard pie, place in a mixing bowl
+
+  One-half cup of sugar,
+  One and one-quarter cups of milk,
+  Yolk of one egg,
+  Two whole eggs,
+  One-quarter teaspoon of nutmeg.
+
+Beat with an egg-beater to thoroughly mix and then pour into the
+prepared pastry lined pie tin. Use white of egg for meringue.
+
+
+LEMON CUSTARD PIE
+
+Place in a saucepan
+
+  One cup of sugar,
+  One and one-half cups of water,
+  One-half cup of cornstarch.
+
+Stir to dissolve and then bring to a boil, and cook for five minutes.
+Now add
+
+  Rind of one-quarter lemon, grated,
+  Juice of two lemons,
+  Yolks of two eggs.
+
+Beat to thoroughly mix and then pour into pie plate prepared as for
+custard pie. Bake in a moderate oven for twenty-five minutes and then
+cover with meringue made of whites of eggs.
+
+
+NORTH CAROLINA PEACH CUSTARD PIE
+
+Prepare the pastry and line a pie plate with it, then rub with
+shortening as directed in the custard pie. Now cover the bottom
+thickly with sliced peaches and then prepare a custard as follows:
+Place in a mixing bowl
+
+  Three-quarters cup of sugar,
+  Three-quarters cup of milk,
+  Yolks of two eggs,
+  One whole egg,
+  One-quarter teaspoon of cinnamon.
+
+Beat to thoroughly mix and just before pouring the custard over the
+peaches dust them well with sifted flour. Pour on the custard and bake
+in a slow oven until firm. Use whites of eggs for meringue.
+
+Raspberries and plums may be used in place of the peaches for variety.
+When making these pies, always use the regulation custard pie tin, the
+ones with the straight sides.
+
+
+CIDER JELLY PIE
+
+Place in a saucepan
+
+  Three-quarters cup of brown sugar,
+  Two cups of cider,
+  Eight tablespoons of cornstarch.
+
+Dissolve the starch and then bring to a boil. Cook for three minutes
+and then remove from the fire and add
+
+  One-half teaspoon of cinnamon,
+  One tablespoon of vinegar.
+
+Beat to mix and then cool and bake between two crusts.
+
+
+APPLE DOWDY
+
+Grease well with shortening a deep pudding pan and then place a layer
+one inch thick of thinly sliced apples and then sprinkle well with
+sugar and dust with cinnamon. Repeat this until the dish is full and
+then cover with a crust of plain pastry. Bake for forty-five minutes
+in a moderate oven and let cool.
+
+To serve: Loosen the pastry from the sides of the pan, place a large
+platter over the pie and invert. Cut into wedge-shaped portions and
+serve with cream, custard or fruit sauce.
+
+
+COUNTRY STYLE GREEN APPLE PIE
+
+Pare the apples and then cut into thin slices. Now place a layer of
+apples in a pudding pan and sprinkle each layer with
+
+  Two tablespoons of flour,
+  Six tablespoons of brown sugar,
+  One-quarter teaspoon of cinnamon.
+
+Repeat this until the pan is full. Now place a crust on top and bake
+in slow oven for forty minutes. To serve: Run a knife around the edge
+of the pan to loosen the crust. Invert the plate over the pie and turn
+the pie upside down upon the plate. Cover with fruit, whip and cut
+into wedge-shaped pieces and serve with custard sauce.
+
+
+CONGRESS PIE
+
+Use an oblong pan similar to that used in making cheesecake. Line with
+plain pastry and then place three cups of bread crumbs in a bowl and
+add
+
+  Two cups of boiling water,
+  One-half cup of syrup,
+  One cup of brown sugar,
+  Four tablespoons of shortening,
+  One teaspoon of cinnamon,
+  One-half teaspoon of nutmeg,
+  One-half teaspoon of cloves,
+  One cup of finely chopped nuts,
+  One cup of raisins or currants,
+  One cup of marmalade or fruit butter.
+
+Beat to thoroughly mix and then pour into the prepared pan and bake in
+a slow oven for one-half hour. Cool and then ice with water icing. Cut
+into two-inch oblongs.
+
+
+DOWDY, NEW ENGLAND STYLE
+
+Apples or peaches may be used. Wash the fruit and then pare and cut
+into thin slices. Measure two pints of the prepared fruit and dust
+over it so as to thoroughly coat each piece with
+
+  One teaspoon of cinnamon,
+  One-half cup of flour.
+
+Then pat smoothly in baking dish and cover with
+
+  One cup of brown sugar,
+  Four tablespoons cold water.
+
+Cover with a crust the pastry and bake in a moderate oven for
+forty-five minutes. Let cool and then run a knife around the edge
+of the baking dish and loosen the crust from the dish. Place a large
+platter over the dowdy and then invert. Dust the dowdy lightly with
+nutmeg and serve with fruit or vanilla sauce.
+
+
+APPLE CUSTARD PIE
+
+Line a pie tin with plain pastry. Now place one and one-half cups of
+thick apple sauce in a sauce pan and add
+
+  One cup of sugar,
+  One-third cup of cornstarch,
+  One-half cup of cold water.
+
+Dissolve starch in water.
+
+Place on the fire and bring to a boil and then cook slowly for five
+minutes. Cool and then add
+
+  One-half teaspoon of nutmeg,
+  One well-beaten egg.
+
+Pour into prepared tins and bake for twenty-five minutes in a moderate
+oven.
+
+
+SHORTCAKE
+
+The shortcake is typical of Scotland. It is a mixture of flour, sugar
+and shortening worked to a paste and then rolled one-half inch thick
+and then decorated in various ways. The thrifty Scotsman, after
+leaving the mother country and settling in the new America, felt
+that the use of much shortening was too expensive, and so his thrifty
+housewife, who was willing and even anxious to be a partner to him,
+cooeperated by cutting down on the amount of shortening and still turn
+out a rich palatable cake. This is how she does it: Place
+
+  Two cups of flour,
+  One-half teaspoon of salt,
+  Two level tablespoons of sugar,
+  Two level tablespoons of baking powder,
+
+in a bowl and sift three times. Now rub in six tablespoons of
+shortening and then add seven tablespoons of water and work to a
+smooth elastic dough. Turn on a prepared pastry board and mould into
+shape to fit the pie tin with the hands. Wash the top of the dough
+with milk and sprinkle with sugar and cinnamon and bake in a moderate
+oven for twenty-five minutes. Remove, cool and cut into wedge sections
+like pie and serve with cheese or fruit.
+
+
+PEACH SHORTCAKE
+
+  Yolk of one egg,
+  One-half cup of sugar.
+
+Cream well and then add
+
+  Three tablespoons of shortening,
+  Four tablespoons of water,
+  One cup of flour,
+  Two teaspoonfuls of baking powder,
+  One-half teaspoon of vanilla.
+
+Beat to thoroughly mix and then bake in well-greased deep layer-cake
+pan in a moderate oven for twenty minutes. Cook and then split and
+fill with well-drained canned crushed peaches. Place together. Now
+place white of egg and one-half glass of apple jelly in a bowl; beat
+with Dover egg-beater until the mixture forms into a stiff meringue.
+
+
+BANANA SHORTCAKE
+
+  One-half cup of sugar,
+  Four tablespoons of shortening,
+  One egg.
+
+Place in a mixing bowl and then cream well, then add
+
+  One and one-quarter cups of sifted flour,
+  Three level teaspoons of baking powder,
+  One level teaspoon of vanilla extract,
+  One-half cup of water.
+
+Beat to mix and pour into well-greased and floured oblong baking pans.
+Now spread the top of the cake with three bananas sliced very thin.
+Place in a moderate oven and bake for thirty-five minutes. Use the
+white of egg and half glass of apple jelly for a meringue.
+
+
+OLD VIRGINIA SHORTCAKE
+
+Sift the flour and then fill a quart measure, using a tablespoon to
+lift the flour. Care should be taken not to shake or pack the flour
+down, as the quart of flour should weigh just one pound. Place in a
+bowl and add
+
+  Three level tablespoons of baking powder,
+  One teaspoon of salt,
+  Three-quarters cup of sugar.
+
+Sift again to mix and then rub in one-half cup of shortening. Place
+one and one-half cups of buttermilk in a pitcher and add one teaspoon
+of baking soda. Stir to thoroughly dissolve the soda and then use this
+to mix the flour to a dough. Knead well in the bowl with a spoon and
+then turn on a slightly floured board and roll or pat out one
+inch thick. Cut with a large biscuit cutter and brush the top with
+shortening and bake in a hot oven for eighteen minutes.
+
+
+APRICOT SHORTCAKE
+
+  One-half cup of sugar,
+  Four tablespoons of shortening,
+  Yolk of one egg.
+
+Cream until light and frothy, and then add
+
+  Four tablespoons of water,
+  One cup of flour,
+  Two level teaspoons of baking powder.
+
+Beat to thoroughly mix and then pour into well-greased layer cake pan.
+Bake for twenty minutes in a moderate oven. Split and fill with cooked
+apricots and then place in a bowl
+
+  White of one egg, left over,
+  One-half glass of jelly.
+
+Beat to thoroughly mix with the Dover egg-beater until it forms a
+stiff meringue. Pile on top of cake and garnish with single piece of
+apricot.
+
+
+HUCKLEBERRY SHORTCAKE
+
+Place in a mixing bowl
+
+  Three-quarters cup of sugar,
+  One egg,
+  Four tablespoons of shortening,
+  Two cups of flour,
+  Four teaspoons of baking powder,
+  Three-quarters cup of water.
+
+Beat and mix and then pour into well-greased oblong pan and bake in a
+moderate oven twenty minutes. Cool and then split, and fill with the
+prepared berries and serve with custard sauce.
+
+To prepare the huckleberries for the shortcake, place in a saucepan
+
+  Two cups of stewed huckleberries,
+  One-half cup of cornstarch,
+  One cup of brown sugar.
+
+Stir to dissolve and then bring to a boil and cook slowly for five
+minutes. Add one-half teaspoon of nutmeg and then cool and use for the
+filling.
+
+
+LEMON DUMPLINGS
+
+Place in a bowl:
+
+  One tablespoon of baking powder,
+  One cup of flour,
+  One and one-half cups of fine bread crumbs,
+  One cup of chopped suet,
+  One cup of brown sugar,
+  Juice of one lemon,
+  Two eggs,
+  Grated rind of one-half lemon,
+  One and one-half cups of milk.
+
+Beat to thoroughly mix and then pour into well-greased mould and boil
+for one and one-quarter hours. Serve with lemon sauce.
+
+
+PEACH CAKE
+
+Place in a mixing bowl
+
+  Three-quarters cup of sugar,
+  One egg,
+  Four tablespoons of shortening,
+  Two cups of flour,
+  Four level tablespoons of baking powder,
+  Three-quarters cup of water.
+
+Beat just enough to mix and then pour into a deep well-greased and
+floured layer-cake pan. Cover the top thickly with diced peaches and
+then place in a small bowl
+
+  Six tablespoons of flour,
+  Four tablespoons of sugar,
+  Two tablespoons of shortening,
+  One teaspoon of cinnamon.
+
+Rub between the tips of the fingers until crumbly and then spread on
+the top of the peaches and bake in a moderate oven for thirty minutes.
+
+
+PEACH DUMPLINGS
+
+Place in a mixing bowl
+
+  Two cups of flour,
+  One teaspoon of salt,
+  One teaspoon baking powder,
+  One tablespoon sugar.
+
+Sift to mix and then rub in one-half cup of shortening; then mix to a
+dough with one-fourth cup of ice-cold water. Set on ice for one hour,
+then roll out one-eighth inch thick and cut into four-inch squares.
+Fill with pared and stoned peaches, placing two tablespoons of brown
+sugar and one-half teaspoon of nutmeg in each dumpling. Brush the
+edges with water and then fold the pastry together. Place on a
+well-greased baking sheet and add one-half cup of water to the pan and
+bake in a moderate oven for thirty minutes.
+
+
+APPLE CAKE
+
+Place in a bowl
+
+  Two cups of flour,
+
+and then add
+
+  One-half teaspoon of salt,
+  Three teaspoons of baking powder,
+  One and one-half teaspoons of nutmeg.
+
+Sift twice to blend and then rub in five tablespoons of shortening.
+Break an egg into a cup and then fill cup to the two-thirds mark with
+milk, beat to blend the egg and milk and then mix into the dough. Roll
+out one-half inch thick and then line an oblong baking sheet. Pare and
+cut the apples into quarters and then into thin slices. Place one cup
+of sugar and one-half cup of water in a saucepan and add the apples,
+a few at a time, and cook for a few minutes. Lift and lay on the
+prepared dough. Place in a moderate oven to bake for thirty-five
+minutes. After the cake is in the oven for eighteen minutes baste
+frequently with syrup in which the apples were cooked. Ten minutes
+before removing from the oven sprinkle thickly with brown sugar and
+cinnamon.
+
+
+DUMPLINGS FOR STEW
+
+Place in a mixing bowl
+
+  One and one-half cups of flour,
+
+and then add
+
+  One teaspoon of salt,
+  Two teaspoons of baking powder,
+  One-half teaspoon of pepper,
+  One teaspoon of grated onion.
+
+Add two-thirds cup of water and mix to a dough. Drop by the spoonful
+into the stew and cover closely and boil for twelve minutes. If you
+open the lid of the saucepan while the dumplings are cooking they will
+be heavy.
+
+
+CHERRY DUMPLINGS
+
+Wash individual pudding cloths in warm water and then rub with
+shortening and dust slightly with flour. Now place in a bowl
+
+  One cup of sugar,
+  One and one-half cups of flour,
+  One-half teaspoon of salt,
+  Three level teaspoons of baking powder,
+  One-half cup of fine bread crumbs,
+  One egg,
+  One cup of milk,
+  Two cups of stoned cherries.
+
+Mix and then place one cooking spoon of the mixture into each prepared
+dumpling cloth. Tie loosely and then plunge into boiling water and
+cook for twenty minutes. Lift into the colander and let drain for
+three minutes and then serve with stewed cherries for sauce.
+
+
+STEAMED ROLY POLY PUDDING
+
+  One and one-half cups of flour,
+  One-half teaspoon of salt,
+  Three teaspoons of baking powder,
+  Four tablespoons of sugar.
+
+Place in a mixing bowl and sift to mix. Now rub in four tablespoons
+of shortening and mix to a dough with a scant two-thirds cup of
+water. Roll out one-half inch thick and spread with well-cleaned
+huckleberries and then cover quickly with brown sugar. Roll like for
+jelly roll and then tie in a cloth and plunge into boiling water or
+place in a steamer and cook for one hour. Serve with fruit sauce.
+
+If using canned huckleberries, drain them well, then thicken the juice
+and use for sauce. Any variety of fresh fruit may be used.
+
+
+FRUIT CUP CUSTARDS
+
+Place six nice berries in each custard cup and then place in a mixing
+bowl
+
+  Two cups of milk,
+  Six tablespoons of sugar,
+  One-half teaspoon of nutmeg,
+  Three eggs.
+
+Beat thoroughly to mix and then pour over the berries in the cups.
+Place in a baking pan containing warm water and bake in a slow oven
+until firm in the centre.
+
+
+CREAM TAPIOCA PUDDING
+
+Wash two-thirds cup of tapioca in four or five waters and then place
+in a saucepan and add one and one-half cups of water. Cook until the
+tapioca begins to soften, then add one and one-half cups of milk. Cook
+until soft and then add
+
+  One well-beaten egg,
+  One-half cup of sugar,
+  One-half teaspoon nutmeg.
+
+Mix well and cook for a few minutes longer. Remove from the fire and
+serve ice cold with fruit whip.
+
+
+MACARONI NEAPOLITAN
+
+Cook one-half package of macaroni in boiling water for fifteen minutes
+and then turn into a colander and place under cold running water. Now
+mince
+
+  One onion and one tomato
+
+fine and place four tablespoons of fat in a frying pan. When hot, add
+the onion and tomato, cook until soft and then add the macaroni. Toss
+gently until hot and then cover it closely to prevent drying out. If
+too dry, add a couple of tablespoons of boiling water. Season with
+pepper, salt and one-half cup catsup.
+
+
+MACARONI CUTLETS
+
+Cook one-quarter pound of macaroni in boiling water for twenty minutes
+and then drain. Cool and then chop fine. Place in a bowl and add
+
+  One-half cup of grated cheese,
+  Two tablespoons of grated onion,
+  One tablespoon of finely minced parsley,
+  Two teaspoons of salt,
+  One teaspoon of paprika,
+  One-well-beaten egg.
+
+Mix thoroughly and then mould into croquettes. Roll in flour and then
+dip in beaten egg. Roll in fine crumbs and fry in hot fat. Place in a
+hot oven for ten minutes to finish cooking.
+
+
+POLENTA A LA NAPLES
+
+Place in a saucepan
+
+  Two and one-half cups of boiling water,
+  One and one-half teaspoons of salt.
+
+Now pour in very slowly
+
+  Three-quarters cup of yellow cornmeal.
+
+Stir to prevent lumping and cook until very thick. Add
+
+  Three-quarters cup of cheese, cut into fine pieces,
+  One onion, chopped fine,
+  One green pepper, chopped fine,
+  One leek, chopped fine,
+  One teaspoon of paprika.
+
+Mix thoroughly and then pour into a large bowl to cool. Form into
+sausages and then roll in flour and brown in hot oil. Serve with
+tomato sauce. Wheat cereal may be used to replace the cornmeal.
+
+
+NOODLES
+
+FRIED NOODLES
+
+Cook noodles in boiling water and then drain. Now mince fine
+
+  Three onions,
+  Two red peppers,
+  Two leeks.
+
+Place four tablespoons of cooking oil in a frying pan and when hot add
+the vegetables. Cook slowly until soft and then add the noodles. Toss
+constantly until a light brown and then pile in the centre of a large
+platter. Lay a goulash around for a border. Pour the gravy over all
+and then garnish with two tablespoons of grated cheese and serve.
+
+
+BOILED HOMINY--CHEESE SAUCE
+
+Soak large hominy over night and then in the morning wash and cook in
+plenty of boiling water until tender. Drain well and place in a baking
+dish and cover with cheese sauce, made as follows:
+
+Place one and one-half cups of milk in a saucepan and add two
+tablespoons of grated onion and four level tablespoons of cornstarch.
+Dissolve the starch in the milk and bring to a boil. Cook slowly for
+five minutes and then add
+
+  Two tablespoons of chopped parsley,
+  Two teaspoons of salt,
+  Two ounces of cheese,
+  One teaspoon of Worcestershire sauce,
+  One teaspoon of paprika.
+
+Mix thoroughly and then heat until the cheese melts. Serve as
+vegetable.
+
+
+MACARONI AND CHEESE
+
+Cook one package of macaroni in a large kettle of boiling water for
+twenty minutes and then drain and pour over the macaroni a pan of cold
+water. Drain again. Now return to the kettle and add
+
+  One-half can of tomatoes,
+  Two teaspoons of salt,
+  One and one-half teaspoons of paprika,
+  One-fourth pound of cheese, cut in small pieces,
+  Eight tablespoons of flour dissolved in
+  One-half cup of water,
+  Four onions, chopped fine.
+
+Bring to a boil and cook slowly for ten minutes.
+
+
+TO MAKE NOODLES
+
+Break into a mixing bowl one egg and then add
+
+  Three tablespoons of water,
+  One-half teaspoon of salt,
+  Pinch of pepper.
+
+Beat to mix and then add sufficient flour to make a stiff dough. Knead
+for five minutes and then cover and let stand for ten minutes. Now
+roll out on a floured pastry board until thin as paper. Roll as for
+jelly and then cut into thin strips with a sharp knife. Spread out to
+dry for one-half hour.
+
+
+GNOCCHI DI LEMOLINA
+
+Place one cup of water and one cup of milk in a saucepan and bring
+to a boil. Add slowly seven tablespoons wheat cereal. Cook for ten
+minutes and stir constantly. Now add
+
+  One well-beaten egg.
+  One-half teaspoon of salt.
+
+Beat well to mix and then pour into loaf-shaped pan to mould. When
+firm turn out on the moulding board and cut into blocks. Place in a
+well-greased baking dish; sprinkle with grated cheese and dot tiny
+bits of butter. Bake in a hot oven until the cheese forms a light
+brown crust. Serve with tomato sauce.
+
+
+MACARONI SOUFFLE
+
+Cook one-fourth pound of macaroni and then cool and chop fine. Place
+in a bowl and add
+
+  One onion, chopped fine,
+  One red pepper, chopped fine,
+  Four bunches parsley, chopped fine,
+  Yolks of two eggs,
+  Two cups of cream sauce,
+  One and one-half teaspoon of salt,
+  One teaspoon of paprika.
+
+Beat to mix and then cut and fold in the stiffly beaten whites of two
+eggs. Pour into a greased baking dish and bake in a moderate oven for
+twenty minutes. Serve at once.
+
+
+RICE
+
+Rice is extensively cultivated in the Orient and supplies the
+principal food to nearly one-half the population of the entire world.
+There is every reason why rice should be a daily article of diet
+in planning the menu. It is more nutritious than the potato and it
+digests more readily. When properly cooked and served it is an ideal
+starchy food.
+
+Unpolished rice contains all the nutritions of the grains, which
+is approximately 6 per cent. fat, 8 per cent. protein, 79 per cent.
+carbohydrates. The polished variety contains an average of 88
+per cent. nutrition. Polished rice has been robbed of its vital
+life-giving elements.
+
+Rice is graded for size and condition and then prepared for the trade.
+It is known as fancy head rice, choice, prime, good, medium, common
+and screenings. Patna rice, the small slender, well-rounded grain, is
+in great demand in the East, with the Japan, Siam, Java, Rangoon, and
+Passein varieties closely following. In this country the Carolina,
+Japan and Honduras are popularly in demand.
+
+The Carolina rice is a large sweet-flavored grain of good color and
+appearance. Japanese rice is a thick-bodied, soft-grained variety.
+Honduras variety is the slender, well-shaped grain.
+
+The preparation of rice for the markets involves, first, the
+threshing, and second, the milling, which removes the husks, and,
+third, the polishing to produce the pearly white gloss which so many
+folks think is very desirable.
+
+Polished rice has been robbed of nearly all its fat and mineral
+content, and thus its food value is lowered and it is deprived of its
+flavor.
+
+The rice dishes, as prepared in the Oriental countries, are made from
+fancy unpolished head rice and they form some of the main dishes.
+
+The Oriental first washes his rice in several waters, rubbing it
+vigorously between the hands. This thoroughly cleanses it. Now, to
+follow this method, have a saucepan containing boiling water and then
+add the rice slowly, so that the water continually boils. Cook until
+tender and then remove the lid from the saucepan and cover the rice
+with a cloth to absorb the moisture. Set in a warm place for five
+minutes. This will give the saucepan containing a mass of delicious,
+fluffy rice, each grain distinct and separate.
+
+Now, if you carefully measure both your rice and then the water, it
+will not be necessary for you to drain off the excess water and thus
+lose the valuable mineral and fat content.
+
+
+HOW TO COOK RICE AMERICAN STYLE
+
+Place in a double boiler two and one-half cups of boiling water
+and then add one teaspoon of salt. Now add slowly one-half cup of
+well-washed, unpolished rice. Cover and cook until the rice is tender
+and the water absorbed. Remove the lid and then cover the rice closely
+with a clean napkin and cook for five minutes. This will fluff each
+grain of rice.
+
+It is now ready to serve, either as a vegetable to replace the potato
+or prepared into many delectable dishes that our Oriental neighbors
+relish so keenly.
+
+
+JAPANESE RICE
+
+Wash and chop fine two medium-sized leeks and then cook tender in
+one-half cup of water. Drain. Now add
+
+  Two cups of cooked rice,
+  One teaspoon of salt,
+  One teaspoon of soy.
+
+Mix thoroughly and then dish on a hot baking dish. Cover with slices
+of hard-boiled eggs. Sprinkle with finely chopped parsley and garnish
+with slices of smoked salmon. Place in the oven for a few minutes to
+heat. Soy may be purchased at fancy grocers.
+
+
+INDIAN RICE
+
+Add three cups of cooked rice to
+
+  One quart of chicken stock,
+  One onion, grated fine,
+  One and one-half teaspoons of salt,
+  One-half teaspoon of paprika,
+  One-half teaspoon of curry powder.
+
+Cook fifteen minutes, and serve very hot, garnish with finely chopped
+parsley.
+
+
+CREOLE RICE
+
+Chop one large onion and one green pepper fine, and then place in a
+saucepan and add
+
+  One cup of canned tomatoes rubbed through a sieve,
+  One-half cup of cold boiled ham chopped fine.
+
+Cook slowly for ten minutes and then add
+
+  Three cups of cooked rice,
+  Two teaspoons of salt,
+  One teaspoon of paprika.
+
+Mix thoroughly and then heat until very hot and serve. Cold roast pork
+may be used to replace the ham.
+
+
+ITALIAN RICE
+
+Place three tablespoons of vegetable cooking oil in a frying pan and
+add four tablespoons of well-washed rice. Toss until the rice is well
+brown and then add
+
+  One and one-half cups of boiling water,
+  Three onions, chopped fine,
+  One green pepper, chopped fine,
+  One cup of strained canned tomatoes.
+
+Cook until the rice is soft and then add
+
+  Two teaspoons of salt,
+  One and one-half teaspoons of paprika,
+  One-half cup of grated cheese.
+
+Stir until well blended and then serve, garnished with finely chopped
+parsley.
+
+
+BELGIAN RICE BALLS
+
+Place two cups of cooked rice in a bowl and add
+
+  One-half cup of currants,
+  One-half cup of sugar,
+  One well beaten egg,
+  One teaspoon of vanilla.
+
+Mix and then form into small balls, about the size of an orange. Dip
+into beaten egg and then roll in fine bread crumbs. Fry until golden
+brown in hot fat. Serve with crushed and sweetened fruit.
+
+
+SWEDISH RICE PUDDING
+
+Place in a baking dish
+
+  One quart of milk,
+  Six tablespoons of well-washed rice,
+  Two-thirds cup of sugar,
+  One teaspoon of vanilla extract,
+  One-half teaspoon of salt,
+  Two tablespoons of butter, broken into tiny balls.
+
+Bake in a slow oven for one hour and stir two or three times.
+
+The cultivation of rice in Louisiana is more than a hundred years old.
+Louisiana now produces a crop of this cereal larger than the entire
+crop of the states of Georgia and Carolina. The tourist who visits
+Louisiana during the time of the rice market enjoys a scene that
+is rarely duplicated elsewhere in the civilized world; for here are
+gathered the buyers from all parts of the country.
+
+The Creole of Louisiana, like the Oriental, has the true secret for
+making this food a palatable article of diet. The old mammy in New
+Orleans always tells her children that, of course, le riz must be
+thoroughly washed and she always insists that the grains be cleansed
+in four waters--two warm and two cold--and then it is cooked in the
+same manner as the Orientals use.
+
+Never stir the rice while it is cooking; this will make it mushy.
+Instead, always shake the sauce-pan. Never flood the rice with water
+while it is cooking. Always keep the fact in mind that just five times
+the actual measurements of the rice in water will be required to cook
+it.
+
+In this way there will be no excess water to drain off. So if you are
+using one-quarter cup of rice you would use one and one-quarter cups
+of water. Now you cannot pile up the water; you must be accurate in
+measuring the rice.
+
+Boiled rice is a delicious accompaniment to chicken, lamb, turkey,
+shrimp, crabs and lobster--with okra and for oyster, chicken and crab
+grumbo; as a vegetable to replace potatoes and as a border for stews,
+goulashes, etc.
+
+
+PIMENTO SANDWICHES
+
+Use one tall or two small cans of pimentos.
+
+  One cup of cottage cheese,
+  One onion.
+
+Put the pimento, cheese and onion through the food-chopper and then
+add four tablespoons of salad dressing and use for sandwich filling.
+
+
+BAKED APPLES
+
+Pare and core apples and then place in muffin pans and add
+
+  Two tablespoons of syrup,
+  One tablespoon of water,
+  One-quarter teaspoon of nutmeg.
+
+Bake in a moderate oven until the apples are tender and then cool.
+To serve: Lift the apples into a small platter and cover with a fruit
+meringue and then sprinkle with cocoanut.
+
+
+SPICED APPLES
+
+Place six medium-sized apples in a casserole and then add
+
+  One piece of stick cinnamon, broken into pieces,
+  Four cloves,
+  Two allspice,
+  Two blades of mace,
+  One-half teaspoon of nutmeg,
+  Three-quarters cup of brown sugar,
+  One-half cup of cider.
+
+Bake until tender and then serve cold.
+
+
+CALAS
+
+The old negro women of the old French quarters in New Orleans used
+to make a delicious rice cake, which they carried in bowls on their
+heads. The bowls were covered with an immaculately clean cloth and the
+cakes were called bella cala--tout chaud of New Orleans.
+
+
+HOW TO MAKE THIS DELICIOUS RICE CAKE
+
+(Use Level Measurements)
+
+Wash one-half cup of rice and cook until tender in two and one-half
+cups of boiling water. Now cool and mash the rice well. Now dissolve
+one-half yeast cake in one-half cup of water 80 degrees Fahrenheit and
+pour into a bowl, and add
+
+  One-half teaspoon of salt,
+  Four tablespoons of sugar,
+  One-half cup of sifted flour,
+  The mashed rice.
+
+Beat well to mix and then cover and let rise over night. In the
+morning add
+
+  Two well-beaten eggs,
+  Five tablespoons of sugar,
+  Four tablespoons of flour,
+  One teaspoon of nutmeg.
+
+Beat well and then let rise for three-quarters of an hour in a warm
+room. Now place in the pan one and one-half cups of vegetable oil.
+Heat until hot enough to brown a crust of bread while you count forty.
+Drop the rice mixture in by the spoonful and fry until golden brown.
+Lift to a soft paper to drain. Dish on a hot platter; cover with warm
+napkin. Dust with pulverized sugar and nutmeg.
+
+
+APPLE AND RICE CUSTARD
+
+Wash six tablespoons or two ounces of rice in several waters and then
+place in a saucepan and add two cupsful of boiling water. Cook until
+the water is absorbed and the rice soft. Now wash, then cut into small
+pieces four small apples and then cover the apples with cold water and
+cook until soft. Rub through a fine sieve and add
+
+  One-half cup of sugar,
+  One teaspoon of vanilla,
+  One well-beaten egg,
+  The cooked rice.
+
+Beat to mix and then pour into the custard cups and bake for fifteen
+minutes in a moderate oven.
+
+
+SARDINE SANDWICHES
+
+Open a box of sardines and then drain free from oil. Remove the skin
+and bone and then mash very fine. Add
+
+  Two hard-boiled eggs,
+  One green pepper,
+  One-quarter onion.
+
+Chop all fine and mix to a paste with six tablespoons of salad
+dressing, one-half teaspoon of salt and one teaspoon of paprika.
+
+Spread between the prepared bread and then cut into two pieces. Wrap
+in wax-paper until needed.
+
+
+MY IDEAL APPLE SAUCE
+
+Wash one-quarter peck of apples and then cut in pieces and place in a
+saucepan and add three cups of water.
+
+Cook until soft and then rub through a fine sieve. Sweeten with
+
+  One cup of sugar,
+  One-half teaspoon of nutmeg,
+  One teaspoon of vanilla.
+
+If red apples are used, this makes a most delicious pink-looking
+sauce. No need to peal or core apples.
+
+
+APPLE CROQUETTES
+
+Wash and cut into small pieces six medium-sized apples and then place
+in a saucepan and add one cup of water; cook slowly until the apples
+are soft, and then rub through a fine sieve and add
+
+  One-half cup of brown sugar,
+  One teaspoon of nutmeg,
+  One teaspoon of grated rind of lemon,
+  Two and one-half cups of bread crumbs,
+  One-half cupful of finely chopped raisins.
+
+Mix thoroughly and then mould into croquettes and roll in flour, then
+fry until golden brown in hot fat. Serve with a custard sauce.
+
+
+SALMON SANDWICHES
+
+Open and drain a can of salmon and then remove the skin and bones.
+Place the salmon in a bowl and add
+
+  One onion, grated,
+  One-quarter cup of finely chopped parsley,
+  One-half cup of salad dressing,
+  Juice of one-half lemon.
+
+Mix and then prepare the bread. Place a leaf of lettuce on the bread
+and then spread the prepared filling, season and place the top slice
+of bread in position and cut into triangles.
+
+
+ORANGES
+
+The first orange crop of the season usually reaches the market about
+the end of October. The early Floridas are first, and they are closely
+followed by the Arizona navels, and just before Christmas comes the
+bulk of California and Florida oranges.
+
+
+ORANGE SYRUP
+
+Grate very lightly the rind from one dozen oranges and then place
+three pounds of sugar and the grated rind and the juice of oranges in
+a clean aluminum saucepan. Place where it will heat very slowly and
+then the sugar will melt. Stir frequently and do not let it boil.
+Cover closely and then strain into sterilized bottles. Place the
+bottles in a hot-water bath and process for forty minutes. Place the
+corks in the bottles and when cool dip in melted sealing wax. This
+recipe may be divided. To be used for making drinks, sauces, etc.
+
+
+ORANGE JUICE
+
+Place in a bowl
+
+  Juice of twenty-five oranges,
+  Grated rind of ten oranges,
+  One pound sugar
+
+and then allow to stand for three hours. Strain and fill into
+sterilized bottles and process for forty minutes in a hot-water bath.
+Cork, and then finish like orange syrup.
+
+NOTE.--Soak the cork in boiling water for one hour to soften. This
+will permit you to use a slightly larger cork and insure a good
+closing.
+
+To use orange syrup: Place four tablespoons in a glass and then fill
+with carbonated water.
+
+To use orange juice for making orangeade, dilute with equal parts of
+water and juice and chill, then serve.
+
+
+SCOTCH ORANGE MARMALADE
+
+Cut twelve oranges in half and then with a sharp knife cut into thin
+paper-like slices and remove all the seeds. Place in a preserving
+kettle and add five pints of cold water. Set aside for twelve hours
+and then bring to a boil and cook until the fruit is tender. Add the
+juice of four lemons and five cups of apple sauce and then bring to
+a boil and measure. Add three-quarters cup of sugar for every cup of
+mixture. Return to the kettle and bring to a boil. Cook until it forms
+a very thick jam, or until 223 degrees Fahrenheit is reached on the
+candy thermometer.
+
+
+ORANGE PRESERVE IN SYRUP
+
+Pare and separate nine oranges into sections, taking care to break as
+little as possible. Now place
+
+  Two pints of water,
+  Four pounds of sugar
+
+in a preserving kettle and bring to a boil. Cook for fifteen minutes
+and then add the oranges and cook until the oranges are tender. Lift
+the oranges into a jar and bring the syrup to a boil. Pour over the
+fruit and then seal and store in a cool, dry place. Any syrup left
+over may be used on cereal or hot cakes.
+
+
+ORANGE SALAD
+
+Remove the peel from four oranges and then separate the carpels and
+cut with a sharp scissors into pieces. Place in a bowl and add
+
+  One cup of cocoanut.
+
+Toss the bowl gently to coat the fruit with the cocoanut and then fill
+into a nest of salad, and serve with orange dressing.
+
+
+ORANGE SOUFFLE
+
+  Juice of three oranges,
+  One-half cup of water,
+  One-half cup of sugar,
+  Five level tablespoons of cornstarch.
+
+Dissolve the starch and sugar in the water and then add the juice and
+bring to a boil. Cook for five minutes and then cool. Now add the
+
+  Yolks of two eggs,
+  One orange cut in tiny pieces.
+
+Beat to mix and then carefully cut and fold in the stiffly beaten
+whites of two eggs. Pour into a well-buttered souffle dish and set in
+a pan of warm water. Bake in a moderate oven until firm in the centre.
+Serve warm, with orange syrup for a sauce.
+
+
+ORANGE CREAM PIE
+
+Line a pie tin with plain pastry and then place in a saucepan
+
+  One cup of milk,
+  One-half cup of water,
+  Juice of three oranges,
+  Grated rind of one-half orange,
+  Six level tablespoons of cornstarch,
+  Three-quarters cup of sugar.
+
+Dissolve the cornstarch and the sugar in the water and add the milk
+and fruit juice. Bring to a boil and cook for five minutes, partly
+cool and then add
+
+  One whole egg,
+  Yolk of one egg.
+
+Beat to thoroughly blend and then pour into prepared tins and bake
+in a very slow oven for thirty minutes. Cool and cover with a fruit
+meringue, using one-half glass of orange marmalade and the white of
+one egg, beaten until it forms a very stiff meringue.
+
+
+ORANGE AND RICE CUSTARD
+
+Wash one-half cup of rice and then cook until tender in three cups of
+water and the water is absorbed. Now add
+
+  Grated rind of one orange,
+  Three oranges cut in tiny pieces,
+  Three-quarters cup of sugar.
+
+Mix thoroughly and then place in a bowl
+
+  Two cups of milk,
+  Yolks of two eggs.
+
+Beat to mix and then pour over the prepared rice. Mix thoroughly and
+then pour in either individual custard cups or into a baking dish. Set
+in a pan of warm water and then bake for thirty minutes in a moderate
+oven. Cool and serve with orange whip.
+
+  One glass of orange marmalade,
+  Whites of two eggs.
+
+Beat with a Dover egg-beater until very stiff and then pile on rice.
+
+
+SPICED PRUNES
+
+Prepare one pound of prunes for cooking and then place in a casserole
+dish and add
+
+  One cup of water,
+  One-quarter cup of vinegar,
+  One cup of brown sugar,
+  One piece of stick cinnamon,
+  Six cloves,
+  Four allspice,
+  Two blades of mace,
+  One-half teaspoon of nutmeg.
+
+Cook slowly until the prunes are tender and then drain the syrup
+and boil ten minutes before pouring over the prunes. Serve cold as a
+condiment with meat.
+
+
+ORANGE DRESSING
+
+  Juice of two oranges,
+  Grated rind of one-half of an orange,
+  One-half cup of cold water,
+  One-half cup of sugar,
+  Two tablespoons of cornstarch.
+
+Dissolve the sugar and the starch in water and add the fruit juice and
+the grated rind. Bring to a boil and cook for five minutes, and then
+remove from the fire and drop in yolk of one egg. Beat well to mix.
+Now beat the white very stiff, and then beat into the mixture and then
+chill and serve.
+
+
+ORANGE BETTY
+
+Pare and cut into dice three oranges. Place in a bowl and add
+
+  One and one-half cups of fine bread crumbs,
+  One cup of boiling water.
+
+Mix, let cool, and then add
+
+  One well-beaten egg,
+  Three-quarters cup of milk,
+  Three tablespoons of shortening,
+  One-half cup of syrup,
+  One-half cup of sugar,
+  Three teaspoons of baking powder,
+  Six tablespoons of flour.
+
+Mix thoroughly and then pour into either individual custard cups or
+into a pudding mould and set in a pan of hot water. If the Betty is
+put in custard cups, grease them well and bake for forty minutes in a
+moderate oven. If put into a mould, bake for one hour.
+
+
+ORANGE FRITTERS
+
+Pare three oranges and then with a sharp knife cut into one-half inch
+slices. Dip the slices in flour, then into a batter, and fry until
+golden brown in hot fat.
+
+
+THE BATTER
+
+Break one egg in a cup land then fill with milk. Place in a bowl and
+add
+
+  One and one-half cups of flour,
+  Two teaspoons of baking powder,
+  One-quarter teaspoon of salt,
+  Two tablespoons of sugar.
+
+Serve orange fritters with orange dressing or orange syrup.
+
+
+BAKED PRUNES
+
+Prepare one-half pound of prunes for cooking and place in a casserole
+dish. Add one-half of an orange cut in thin paper-like slices. Cover
+the dish and place in an oven to bake very slowly. Now if the prunes
+are soaked early in the morning and then prepared for baking and
+placed in the oven when the fire is slacked off for the night, they
+will be done very nicely in the morning. This long, slow cooking is
+just what the prune requires.
+
+
+PRUNE SALAD
+
+Prepare the prunes as for stuffing and then place one-half cup of
+cottage cheese in a bowl and add
+
+  One green pepper chopped fine,
+  One-half teaspoon of salt,
+  One-half teaspoon of paprika.
+
+Blend thoroughly and then fill into the pitted prunes. Now arrange
+the stuffed prunes upon crisp lettuce leaves and sprinkle with lemon
+juice. Serve with either paprika or mayonnaise dressing. This is very
+nice for luncheon or supper served as a salad.
+
+
+CALIFORNIA PRUNE CAKE
+
+  One cup of sugar,
+  Six tablespoons of shortening.
+
+Cream well until light and creamy and then add
+
+  Yolks of two eggs,
+  One cup of water,
+  Two and three-quarters cups of flour,
+  Two level tablespoons of baking powder,
+  One level tablespoon of mace.
+
+Beat to thoroughly blend and then fold in the stiffly beaten whites
+of the two eggs. Now line a cake pan with greased paper and pour in a
+layer of the cake batter. Spread evenly. Now spread a layer of finely
+chopped nuts and then a layer of well-drained and cooked prunes that
+have been chopped fine. Cover with a layer of the cake batter and then
+repeat this until the pan, is three-quarters full. Then dust the top
+of the cake lightly with sugar. Place in a moderate oven and bake for
+one hour. Cool, and then ice with icing made of
+
+  Three-quarters cup of XXXX sugar,
+  One tablespoon of lemon juice,
+
+and sufficient boiling water to moisten. Then spread on the cake.
+
+
+PRUNE AND NUT JELLY
+
+Soak three level tablespoons of gelatine in one-half cup of cold water
+for one-half hour. Now stone sufficient prunes to measure one cup. Add
+
+  One-half cup of finely chopped nuts,
+  One-half cup of sugar,
+  One cup of prune juice,
+  Juice of one lemon.
+
+Now place the gelatine in a hot-water bath and then strain into the
+prune mixture. Stir until thoroughly mixed and then pour into moulds.
+Set aside to mould and then serve with fruit whip.
+
+
+PRUNE DELICACIES
+
+Wash the prunes thoroughly and then drain and turn on a cloth to dry.
+Remove the stones and fill the centres with a mixture of chopped
+nuts and ginger. Roll in granulated sugar. Prunes may be filled with
+fondant or fudge.
+
+
+PRUNE CHARLOTTE
+
+Soak three level tablespoons of gelatine in one-half cup of cold water
+for one-half hour. Then set in hot water bath to melt. Strain into a
+bowl and add
+
+  One cup of prune juice,
+  Juice of one lemon,
+  One-half cup of sugar.
+
+Heat to dissolve sugar and then cool before adding to the gelatine.
+Now place a few spoonfuls of the prepared gelatine mixture in a mould
+and turn to thoroughly coat the mould. Then line the mould with cooked
+and stoned prunes. Pour a few spoonfuls of the gelatine mixture over
+the prunes and set them in place before pouring in the remainder of
+the mixture; then set aside to mould. When ready to serve unmould on
+platter and serve with prune sauce.
+
+
+PRUNE SAUCE
+
+Rub one cup of cooked and stoned prunes through a fine sieve and add
+
+  One cup of prune juice,
+  Juice of one lemon,
+  Six tablespoons of sugar.
+
+Heat to dissolve sugar and then cool before serving.
+
+
+RHUBARB
+
+To cook rhubarb, cut it into inch pieces and remove the stringy peel.
+Cook in a glass or earthen casserole dish in the oven until it is
+soft, adding just enough sugar to sweeten. This will give you a
+splendid product.
+
+Do not use the leaves of the rhubarb. And do not cook rhubarb in tin;
+the mineral salt or acid content of the fruit reacts upon the metal
+and sets up an active poison.
+
+
+TO COOK RHUBARB FOR PIES
+
+Prepare the rhubarb and then sprinkle well with flour and add sugar,
+and cook slowly until tender. The flour will thicken the mixture.
+Then pour into the prepared pie plate and cover with pastry. Bake in
+a moderate oven for twenty minutes. Pie made in this way will be far
+superior to that made where the rhubarb is cut and placed in the pie
+and then cooked.
+
+
+RHUBARB AND RAISIN CONSERVE
+
+Wash and peel and then cut the rhubarb into one-half inch pieces.
+Measure one quart of the cut pieces and place in a baking dish, adding
+
+  One cup of seeded raisins,
+  Two cups of sugar.
+
+Do not add water; cover and cook until the fruit is tender, usually
+about forty minutes.
+
+
+RHUBARB FRUIT SAUCE
+
+Place the whites of two eggs in a bowl and then add one-half glass
+of jelly. Beat until very stiff and then add one cup of very thick
+rhubarb sauce.
+
+
+RHUBARB SHORTCAKE
+
+Place two cups of flour in a bowl and add
+
+  One teaspoon of salt,
+  Four teaspoons of baking powder,
+  One-half cup of sugar.
+
+Sift to mix and then rub in six tablespoons of shortening. Mix to a
+dough with two-thirds cup of milk. Cut with a large cookie cutter and
+then bake in a hot oven for fifteen minutes. Split and butter, and
+then fill with the cooked rhubarb and serve with either plain or
+whipped cream or custard sauce.
+
+
+RHUBARB COCKTAIL
+
+Place three tablespoons of rhubarb conserve in a cocktail glass. Add
+layer of thinly sliced bananas and then a layer of shredded orange.
+Sprinkle with powdered sugar and top with whipped cream or stiffly
+beaten white of egg. Garnish with maraschino cherries.
+
+
+RHUBARB PUFFS
+
+  Three-quarters cup of sugar,
+  One-half cup of water,
+  Five tablespoons of shortening.
+
+Place in a bowl and then add
+
+  One egg,
+  Two cups of flour,
+  Four teaspoons of baking powder,
+  One-half teaspoon of salt,
+  One cup of finely chopped rhubarb (raw).
+
+Beat to mix and then fill into well-greased custard cups and bake for
+thirty minutes in a hot oven.
+
+
+VERMONT RHUBARB GRIDDLE CAKES
+
+Soak stale bread in cold water to soften. Press very dry and then rub
+through a fine sieve. Now measure two cups and place in a bowl and add
+
+  One and one-half cups of sweetened rhubarb,
+  One egg,
+  One and three-quarters cups of sifted flour,
+  Four teaspoons of baking powder,
+  One teaspoon of salt,
+  One tablespoon of shortening.
+
+Mix well and then bake on a griddle and serve with sugar, cinnamon and
+butter or syrup.
+
+
+RHUBARB GELATINE
+
+  Two cups of cold, cooked and sweetened rhubarb.
+
+Add
+
+  Four level tablespoons of gelatine,
+  Juice of one orange,
+  One-half cup of water.
+
+Add the gelatine to the mixture and then set aside for one-half hour
+to soften. Then heat slowly until the boiling point is reached,
+remove from the fire and pour into moulds. Let set until firm and
+then unmould and serve with whipped cream. Use a china or earthenware
+mould.
+
+
+RHUBARB AND TAPIOCA PUDDING
+
+Wash one-half cup of pearl tapioca in plenty of water to remove the
+starch. Place in a glass or earthenware baking dish and add four cups
+of cooked and sweetened rhubarb. Cook in the oven until the tapioca is
+transparent or soft. Place a meringue made of the white of one egg on
+top. Cool, and then serve.
+
+
+RHUBARB DUMPLINGS
+
+Roll the pastry out one-quarter inch thick and then cut into four-inch
+squares. Fill with pieces of rhubarb cut in one-half inch pieces,
+adding 2 tablespoons sugar. Fold the dough over, pressing it tightly,
+and then brush with egg-wash and bake in a slow oven for thirty
+minutes.
+
+
+GINGER JELLY
+
+Soak one-half package of gelatine in one cupful of cold water for
+thirty minutes and then add
+
+  Juice of one lemon,
+  One orange,
+  One-half cup of sugar,
+  One cup of boiling water.
+
+Beat thoroughly to mix and then let cool. Just before it begins to
+thicken stir in one-half cup of finely chopped candied ginger.
+
+GINGER CREAM
+
+Soak one-half box of gelatine in one and one-half cups of cold milk
+for one-half hour. Now add one-half cup of sugar and set in a pan of
+warm water. Stir until gelatine is dissolved and then set aside to
+cool. While cooling place
+
+  White of one egg,
+  One-half glass of jelly
+
+in a bowl and beat with a Dover egg-beater until light and fluffy.
+Add one-half cup of finely shredded candied ginger and then cooled
+gelatine. Whip until it begins to thicken and then pour into moulds to
+become firm.
+
+NOTE.--Do not add the gelatine mixture to the fruit whip until just
+before it thickens.
+
+
+GINGER DELICACIES
+
+The West Indians make and serve many delicious desserts and conserves
+made with ginger. Either the prepared ginger in pots may be used or
+the ordinary ginger root may be obtained from the grocery shops. Ask
+for stem ginger, as this kind is less apt to be stringy and coarse.
+
+To prepare: Soak the ginger in warm water over night and then in the
+morning wash, using a vegetable brush. Now scrape well and then place
+in fresh water enough to cover--and cook gently on the back of the
+stove until tender. Or it may be placed in the fireless cooker over
+night. When the root is tender, place
+
+  Three cupfuls of sugar,
+  Three-quarters cup of water,
+  Juice of one lemon
+
+in a saucepan and bring to a boil. Cook for ten minutes and then add
+the ginger. Now place where it will just keep warm and simmer until
+the syrup is absorbed. Remove and stand in a cool place for two
+days. Reheat and then drain on a sieve and roll in sugar. Pack in an
+air-tight tin box and the ginger will keep indefinitely.
+
+
+PINEAPPLE MOUSSE
+
+Drain and mince sufficient pineapple fine to measure two cups. Put
+through a fine sieve and then place in a bowl; place whites of two
+eggs in a second bowl and add one glass of apple jelly. Beat until
+very stiff. Whip one cup of cream stiff and add one-half cup of sugar.
+Gently combine the fruit whip, whipped cream and puree of pineapple
+by cutting and folding until well mixed. Pour into two-quart mould and
+cover with wax paper; then place on the lid, and use one pint of salt
+to two and one-half pints of finely crushed ice, to set the mousse to
+freeze.
+
+
+TO STUFF DATES WITH GINGER
+
+Remove the stones from the dates and then fill the centre With a piece
+of candied ginger. Press firmly and then roll between the hands to
+restore to shape of date. Roll the finished date in granulated sugar.
+Prunes may be used to replace the dates.
+
+
+EGGLESS MAYONNAISE
+
+Place in soup plate
+
+  Two tablespoons evaporated milk,
+  One-half teaspoon mustard,
+  One-half teaspoon paprika.
+
+Blend by beating with fork and when smooth add slowly three-quarters
+cup of salad oil. Beat hard for few minutes. Now add
+
+  One teaspoon sugar,
+  One teaspoon salt,
+  One teaspoon vinegar.
+
+Then beat again until thoroughly mixed.
+
+
+COOKED SALAD DRESSING
+
+  One-half cup of vinegar,
+  Three-quarters cup of water,
+  Three level tablespoons of cornstarch.
+
+Dissolve the starch in the water and add the vinegar and bring to a
+boil. Cook for three minutes and then remove, and add
+
+  One egg,
+  One teaspoon of salt,
+  One teaspoon of paprika,
+  Three-quarters teaspoon of mustard,
+  One teaspoon of sugar.
+
+Beat to mix and then beat in one cup of sour cream. This dressing may
+be used on potatoes, chicken and celery salad and with cold meat or
+plain lettuce.
+
+
+FROZEN LEMON CUSTARD
+
+Place in a saucepan
+
+  One quart of milk,
+  One-half cup of cornstarch.
+
+Stir until dissolved and then bring to a boil. Cook for ten minutes.
+Remove from the fire and add
+
+  Three well-beaten eggs.
+
+Beat to thoroughly mix, then cool. Now grate the rind lightly from one
+lemon. Place in a bowl and add
+
+  Juice of three lemons,
+  Juice of one orange,
+  One and one-half cups of sugar.
+
+Blend well and when ready to freeze beat the lemon mixture into
+the custard. Add the lemon mixture very slowly. Freeze in the usual
+manner, using three parts of ice to one of salt. Pack, and then set
+aside for two hours to ripen.
+
+
+GINGER-ALE SALAD
+
+Soak four tablespoons of gelatine in four tablespoons of cold water
+for twenty minutes. Now add to the gelatine one-half cup of boiling
+ginger-ale. Stir until gelatine is dissolved and then strain. Add the
+balance of the one pint bottle of ginger-ale. Let cool, and then rinse
+off mould in ice water to thoroughly chill, and then coat the mould
+with the gelatine by pouring in about one-quarter cup and turning the
+mould until it is thoroughly coated. Now place pieces of preserved
+ginger in designs in the bottom of the mould, also using a few
+maraschino cherries. Pour a little gelatine over this and then when
+firm pour in sufficient gelatine to form a layer. Repeat this until
+the mould is filled. In warm weather pack the mould in salt and ice
+mixture for quick results.
+
+
+EGG SALAD
+
+Shred one head of lettuce very fine and then place in a bowl and add
+
+  One onion,
+  One green pepper, chopped very fine,
+  One cooked carrot, diced,
+  One cup of mayonnaise.
+
+Mix and then garnish with four hard-boiled eggs, cut in slices. Dust
+with paprika.
+
+
+THOUSAND ISLAND DRESSING
+
+  One-half cup salad oil,
+  Juice of one lemon,
+  Juice of one orange,
+  One-half green pepper, chopped fine,
+  One-half medium sized onion, chopped fine,
+  Two teaspoons salt,
+  One teaspoon paprika,
+  One-half teaspoon mustard,
+  One pimento chopped fine.
+
+Blend well.
+
+
+SALAD DRESSING
+
+To make mayonnaise dressing, break one egg in a bowl and then add
+
+  Two teaspoons of vinegar,
+  One teaspoon of sugar,
+  One teaspoon of paprika,
+  One-half teaspoon of mustard.
+
+Beat with Dover beater to mix and then have some one pour in slowly
+one cup of oil while you beat the mixture with a steady motion.
+
+
+CUCUMBER SALAD
+
+Pare the cucumbers and then cut into thin slices and cover with two
+tablespoons of salt and cracked ice for one hour. Wash and then drain.
+Now shred fine the coarse green leaves of the lettuce. Arrange the
+cucumbers on the prepared lettuce and serve with sour cream dressing.
+
+
+FRUIT SALAD
+
+Pare and cut into dice
+
+  Two oranges,
+  Two apples,
+  Three bananas.
+
+Place in a bowl and add one cup of cocoanut and toss gently to mix.
+Now place in a nest of lettuce. Prepare a fruit salad dressing of
+
+  One cup of sugar,
+  One cup of water,
+  Juice of one orange,
+  Juice of one lemon,
+  Three level tablespoons of cornstarch.
+
+Dissolve the sugar and starch and bring to a boil. Cook for five
+minutes and then remove from the fire, and add yolk of one egg. Beat
+hard to mix and then fold in the stiffly beaten white of one egg.
+Cool, and then pour over the fruit salad. Garnish with maraschino
+cherries. This amount of salad will serve eight persons.
+
+
+COLESLAW
+
+Shred a head of cabbage fine and place in salted water for one-half
+hour. Drain well and then add
+
+  Two green peppers, chopped fine,
+  One cup of mayonnaise,
+  One tablespoon of salt,
+  One tablespoon of paprika,
+  One-quarter cup of vinegar.
+
+Mix.
+
+
+SALMON SALAD
+
+Open a can of salmon and then drain and remove the bones and add
+
+  Two green peppers, chopped fine,
+  One onion, chopped fine.
+
+
+Mix, shred the coarse outer green leaves of the lettuce fine and then
+line a bowl with crisp lettuce. Place the shredded lettuce in the nest
+and then the prepared salmon. Serve with sliced hard-boiled egg and
+mayonnaise dressing.
+
+
+POACHED EGGS ON FRENCH TOAST
+
+Trim the crust from slices of bread and then dip in the following:
+
+  One cup of milk,
+  One egg.
+
+Beat to mix and then fry the bread until golden brown in hot fat.
+Poach the eggs and then lift on a napkin to drain. Then roll gently
+on the French toast. Cover with a cream sauce and garnish with finely
+shredded parsley.
+
+
+PICKLED EGGS
+
+Hard boil one-half dozen eggs. Cook until tender one bunch of beets.
+Turn into a pan of cold water and then remove the skins and cut into
+thick slices. Place in a dish and add four large onions, cut in thin
+slices. Now place in a saucepan
+
+  Four tablespoons of sugar,
+  One teaspoon of salt,
+  One-half teaspoon of paprika,
+  One cup of vinegar,
+  One-half cup of water.
+
+Bring to a boil and cook for ten minutes. Pour over the beets. Add the
+hard-boiled eggs.
+
+
+OMELET
+
+Place the yolks of three eggs in a bowl and add
+
+  Two tablespoons of milk,
+  One-half cup of prepared bread crumbs,
+  Two tablespoons of finely minced parsley,
+  One teaspoon of salt,
+  One-half teaspoon of pepper.
+
+Mix and then cut and fold in the stiffly beaten whites of three eggs
+and then place four tablespoons of shortening in a frying pan. When
+fat is smoking hot pour in the omelet and cook gently until firm, then
+turn either by lifting or rolling, using the cake-turner or a spatula,
+or it can be turned into another hot pan, containing one tablespoon of
+shortening, then fold and roll.
+
+How to prepare the bread: Soak stale bread in hot water to soften and
+then place in a cloth and squeeze very dry.
+
+
+DEVILED EGGS, PARISIENNE
+
+Boil one egg hard for each person, cut in half, cutting the length of
+the egg. Rub the yolks through a fine sieve into a bowl and then add
+to every six eggs
+
+  One-half cup of finely chopped ham,
+  One onion, grated,
+  One green pepper, chopped fine,
+  One and one-half teaspoons of salt,
+  One teaspoon of paprika,
+  One-half teaspoon of mustard,
+  Six tablespoons of mayonnaise dressing.
+
+Mix and then fill back into the whites of the eggs. Mould up very high
+and then roll in finely grated cheese and dust with paprika. Roll in
+wax-paper. Set in ice-box until ready to serve.
+
+
+BAKED OMELET
+
+Place in a bowl
+
+  Yolks of four eggs,
+  One cup of thick cream sauce,
+  One teaspoon of salt,
+  One-half teaspoon of paprika,
+  Two tablespoons of finely chopped parsley.
+
+Beat to mix thoroughly and then cut and fold in the stiffly beaten
+whites of four eggs. Pour in a baking or casserole dish and bake in a
+moderate oven until firm in the centre. Garnish with strips of bacon
+and serve with cheese sauce.
+
+To make cheese sauce: Place three tablespoons of grated cheese in a
+cup of cream sauce.
+
+
+MORAVIAN OMELET
+
+Soak one-half cup of sifted stale bread crumbs in one-half cup of
+milk, adding
+
+  One-half teaspoon of salt,
+  One-quarter teaspoon of pepper,
+  One teaspoon of grated onion,
+  One tablespoon of finely minced parsley,
+  Three well-beaten eggs.
+
+Mix thoroughly and then heat four tablespoons of shortening in a
+frying pan until smoking hot and then pour in the mixture. Reduce the
+heat and cook until set. Fold and turn and then roll. Turn on a hot
+platter. This amount will serve two persons.
+
+
+CHEESE CUTLETS
+
+Place in a saucepan
+
+  One and one-half cups of milk,
+  Nine level tablespoons of flour.
+
+Stir to dissolve the flour and then bring to a boil. Cook for two
+minutes and then add
+
+  One-quarter pound of cheese, cut fine.
+
+Stir until the cheese is melted and then remove from the fire and add
+
+  One small onion grated,
+  One teaspoon of paprika,
+  One and one-half teaspoons of salt.
+
+Turn on a greased platter and set to cool. Mould. It takes about four
+hours to become firm enough to mould into cutlets. Mould into shape
+and then roll in flour and dip in beaten egg, then in fine crumbs and
+fry until golden brown in hot fat. Garnish with watercress.
+
+
+COUNTRY CHEESE SANDWICHES
+
+Place one cup of country or buttermilk cheese in a bowl and add
+
+  One-half cup of thick mayonnaise,
+  One onion, chopped very fine,
+  One green pepper, chopped very fine,
+  Two teaspoons of salt,
+  Two teaspoons of paprika,
+  One-half teaspoon mustard.
+
+Mix thoroughly and then spread the rye bread with English butter,
+and then spread the filling between the slices of bread and cut into
+finger-width strips.
+
+
+CHEESE SANDWICHES
+
+Place in a bowl
+
+  One-half cup of grated cheese, and then add
+  One tablespoon of grated onion,
+  Two tablespoons of finely minced green peppers,
+  One teaspoon of salt,
+  One teaspoon of paprika,
+  One-half teaspoon of mustard,
+  Six tablespoons of mayonnaise dressing.
+
+Mix thoroughly and then spread between the bread as prepared for bread
+and butter sandwiches.
+
+
+A FEW POINTERS ABOUT VEGETABLES
+
+Do not oversalt vegetables. Never salt while cooking; too much
+salt not only toughens the delicate fibres but also neutralizes the
+valuable mineral content.
+
+Add just sufficient boiling water to cover and then bring to a boil.
+Then cook slowly until tender. Do not cover the saucepan in which the
+vegetables are cooking. This condenses the steam which contains the
+volatile oils and thus darkens the vegetable.
+
+
+PUREE OF PEAS
+
+Rub one cup of cooked peas through a sieve and add
+
+  One cup of milk,
+  One-half cup of water,
+  One tablespoon of cornstarch,
+  One teaspoon of grated onions,
+  One teaspoon of finely chopped parsley.
+
+Dissolve the starch in the water and add the balance of the
+ingredients to the pea puree. Bring to a boil and cook for five
+minutes. Season with salt and pepper and serve with croutons or toast,
+slices of bread cut in half-inch blocks.
+
+
+PEA SOUFFLE
+
+Place in a bowl
+
+  One cup of thick cream sauce,
+
+and then rub
+
+  Four tablespoons of cooked peas through a sieve.
+
+Now add
+
+  Five tablespoons of bread crumbs,
+  One teaspoon of grated onion,
+  One-half teaspoon of salt,
+  One-quarter teaspoon of pepper,
+  Yolks of two eggs.
+
+Beat to mix, then fold in the stiffly beaten whites of the two eggs.
+Pour into a greased baking dish and bake in a moderate oven until firm
+in the centre. Serve at once. This dish replaces meat.
+
+
+PEA PUDDING
+
+Put four tablespoons of peas through a sieve and then place in a bowl
+and add
+
+  One cup of thick cream sauce,
+  Four tablespoons of fine bread crumbs,
+  One well beaten egg,
+  One teaspoon of finely minced parsley,
+  One teaspoon of grated onions,
+  One-half teaspoon of paprika,
+  One-half teaspoon of salt.
+
+Mix to blend, then pour in well-greased custard cups. Bake until firm
+in the centre. Serve in cups, or turn out on a slice of toast and
+cover with cream of hollandaise sauce.
+
+NOTE.--Set the pudding in a pan containing warm water while baking.
+
+
+BAKED DRIED CORN
+
+Soak one and one-half cups of corn over night and then in the morning
+drain and place in a saucepan and cover with boiling water. Simmer
+slowly until tender and then drain and season with
+
+  One small onion, minced fine,
+  Two tablespoons of dried parsley,
+  One teaspoon of salt,
+  One-half teaspoon of white pepper.
+
+Place in a casserole dish and cover with one and a half cups of cream
+sauce. Sprinkle with fine bread crumbs and one tablespoon of finely
+grated cheese. Bake for twenty minutes in the oven. This dish replaces
+meat for luncheon.
+
+
+
+
+SQUASH
+
+
+SQUASH AU GRATIN
+
+Wash, pare and cut the squash into pieces, discarding the seeds. Steam
+until tender and then drain well and stand on the back of the range to
+dry. Now rub the pulp through a sieve. Measure and add to each cup of
+pulp
+
+  One well-beaten egg,
+  Two tablespoons of butter,
+  One teaspoon of salt,
+  One-half teaspoon of paprika,
+  Two tablespoons of milk,
+  One tablespoon of finely minced parsley.
+
+Pour into well-greased baking dish and cover with fine bread crumbs
+and two tablespoons of grated cheese. Bake in a slow oven for twenty
+minutes.
+
+
+SQUASH CAKES
+
+Wash and cut the squash into pieces and then cook until tender in
+boiling water, then drain and rub pulp through sieve. Now measure and
+place in a bowl
+
+  One cup of prepared squash,
+  One well-beaten egg,
+  One tablespoon of shortening,
+  One-half cup of milk,
+  One and one-half cups of flour,
+  Two tablespoons of baking powder,
+  One-half teaspoon of salt,
+  One-half teaspoon of paprika,
+  One tablespoon of minced parsley.
+
+Beat to mix and then bake as if for griddle cakes on a hot griddle.
+Serve with maple syrup.
+
+
+SQUASH SOUFFLE
+
+  One cup of prepared squash pulp,
+  One tablespoon of grated onion,
+  Two tablespoons of finely minced parsley,
+  One tablespoon of melted butter,
+  Two teaspoons of salt,
+  One teaspoon of paprika,
+  One cup of very thick cream sauce,
+  Yolks of two eggs.
+
+Beat to blend and then carefully fold in the stiffly beaten whites of
+two eggs. Pour into well-greased individual custard cups and set in
+a pan of warm water. Bake slowly in a moderate oven until firm in the
+centre, usually about twenty minutes. Let stand about three minutes
+after removing from the oven and then turn on a slice of toast and
+cover with cheese sauce and serve.
+
+
+SQUASH ITALIENNE
+
+  One and one-half cups of prepared squash pulp,
+  One and one-half teaspoons of salt,
+  One teaspoon of paprika,
+  Two tablespoons of finely minced parsley,
+  Two tablespoons of finely minced onions.
+
+Mix thoroughly and then dice two ounces of salt pork. Brown the salt
+pork nicely and then drain off about one-half of the fat in the pan.
+Turn the squash mixture on the salt pork and heat and serve.
+
+
+SQUASH PIE
+
+Wash and then cut the squash into pieces and then boil until tender
+and drain; rub the pulp through sieve. Measure, and to each cup add
+
+  One cup of sugar,
+  Two tablespoons of melted butter,
+  Two well-beaten eggs,
+  One cup of milk,
+  One-half teaspoon of nutmeg.
+
+Beat well to mix and then pour in a pie tin which has been lined with
+plain pastry. Sprinkle one-half cup of currants over the top and bake
+for one-half hour in a slow oven.
+
+
+BAKED SQUASH
+
+Cut a slice from the top of the squash and remove the seeds and the
+string fibre. Now add
+
+  One tablespoon of melted butter,
+  One-half teaspoon of salt,
+  One-half teaspoon of paprika.
+
+Cover closely with a lid and then bake in a slow oven until the pulp
+is tender, usually about thirty minutes. Remove the lip and scoop
+out the pulp with a spoon, piling it into a hot vegetable dish, and
+garnish with finely chopped parsley and then serve.
+
+
+SQUASH BISCUIT
+
+Place in a bowl
+
+  Three and one-half cups of sifted flour,
+  One teaspoon of salt,
+  Five teaspoons of baking powder.
+
+Sift to mix and then rub in five tablespoons of shortening and mix
+to a dough with one cup of prepared squash pulp. Work to a dough and
+blend evenly, then roll out on a slightly floured board three-quarters
+of an inch thick. Cut and brush the tops with milk and bake in a hot
+oven for fifteen minutes.
+
+Squash may be used to replace potatoes when making bread. Add one cup
+of squash pulp to ginger-bread, or when making small cakes it will be
+found to be delicious when used this way.
+
+
+OMELET IN TOMATO CASES
+
+Select firm tomatoes and then cut a slice from the tops and with a
+spoon carefully remove the centres. Place the tomato in well-greased
+custard cups and then break in a bowl four eggs; then add
+
+  Four tablespoons of water,
+  One teaspoon of salt,
+  One-half teaspoon of pepper.
+
+Beat to mix and then fill into the prepared tomato. Sprinkle one
+teaspoon of fine bread crumbs on top of each tomato and add
+
+  One teaspoon of butter,
+  Dash of paprika.
+
+Set the custard cups in a baking pan and place in a hot oven and bake
+for twenty minutes. Turn on a slice of toast and cover with cream
+sauce.
+
+
+BAKED TOMATOES, CHELSEA
+
+Select firm tomatoes and cut a slice from the tops and scoop out the
+centres with a spoon. Now grease custard cups and place the tomatoes
+in the cups. Now shred very fine one ounce of dried beef. Divide into
+the four tomatoes. Break in a mixing bowl
+
+  Two eggs.
+
+Then add
+
+  Three-quarters cup of milk,
+  One-half teaspoon of salt,
+  One-half teaspoon of paprika,
+  One teaspoon of grated onion,
+  Two teaspoons of finely minced parsley.
+
+Beat to mix and then chop fine the pulp from the tomatoes. Place one
+teaspoon of this pulp in each tomato.
+
+
+TOMATOES, COUNTRY STYLE
+
+Select smooth, firm tomatoes cut in half and then place in a deep
+dish. Cover with cracked ice and serve with the following dressing:
+
+
+COUNTRY DRESSING
+
+Place in a bowl
+
+  Three tablespoons of salad oil,
+  One tablespoon of vinegar,
+  One teaspoon of sugar,
+  One teaspoon of salt,
+  One-half teaspoon of white pepper,
+  One-quarter teaspoon of mustard.
+
+Beat until creamy and then serve ice cold.
+
+
+TOMATO FRITTERS
+
+Select firm tomatoes and then cut in one-half inch slices. Dip in
+the prepared batter and then fry until golden brown. Serve with cream
+sauce.
+
+How to prepare the batter: Place one egg in a bowl and add
+
+  One cup of water,
+  One teaspoon of salt,
+  One-half teaspoon of pepper.
+
+Beat to mix and then add
+
+  Two tablespoons of grated onions,
+  One and one-half cups of flour,
+  Two teaspoons of baking powder.
+
+Beat to a smooth batter and then dip the tomatoes into it. Fry quickly
+until golden brown.
+
+
+SPINACH
+
+Let us first begin with the washing of the spinach. Take your cleanser
+and scour out the sink and then scald it with boiling water. Now place
+a clean cloth over the drain and turn the spinach into the sink. Use
+plenty of lukewarm water to wash with. This is necessary to free these
+crinky little leaves from the sand and grit. Now rinse in plenty of
+cold water to crisp it. Shake the spinach dry and place in a deep
+saucepan and cover and then steam gently until tender. Do not add
+any water. In this manner the spinach is virtually cooked in its
+own juices. Now turn into a chopping bowl and chop fine and then rub
+through a coarse sieve and it is ready for use. You must prepare
+and cook the spinach early in the day, so that you will have time to
+properly prepare it, and then, when it is wanted, simply reheat it.
+
+
+SPINACH A LA MODE
+
+Prepare and cook the spinach as given above and then turn into a sieve
+and let drain, with a weight, for three hours. Now chop fine and then
+place one tablespoon of bacon or sausage fat in the frying pan and add
+
+  One small onion, minced very fine,
+  The prepared spinach.
+
+Heat slowly until very hot and then season with salt and pepper. Lift
+to a hot platter and garnish with a slice of hard-boiled egg.
+
+
+SPINACH PUDDING
+
+Cook the spinach as directed in the above methods and then add
+
+  One cup of creamed sauce,
+  One tablespoon of grated onion,
+  One cup of fine bread crumbs,
+  One and one-half teaspoons of salt,
+  One teaspoon of paprika.
+
+Mix thoroughly and then pour into well-greased baking dish and bake in
+a hot oven for twenty minutes.
+
+
+SUNSHINE SAUCE FOR VEGETABLES
+
+Make a cream sauce, using
+
+  One and one-half cups of milk,
+  Seven tablespoons of flour.
+
+Place in a saucepan and stir until dissolved, using a fork or wire
+whip. Bring to a boil. Cook slowly for five minutes and then add
+
+  One and one-half teaspoons of salt,
+  One teaspoon of white pepper,
+  Two tablespoons of grated onion,
+  Two well-beaten eggs.
+
+Mix thoroughly and then serve with baked peppers.
+
+
+SOUFFLE OF SPINACH
+
+Cook the spinach as directed in the method and then place one cup of
+spinach in a bowl and add
+
+  Yolks of two eggs,
+  One cup of very thick cream sauce,
+  One tablespoon of grated onion,
+  Two teaspoons of salt,
+  One teaspoon of paprika.
+
+Mix thoroughly, and then carefully fold in the stiffly beaten whites
+of two eggs and then pour into well-greased baking dish. Bake in a
+moderate oven for twenty-five minutes and serve with cheese sauce in
+place of meat for luncheon.
+
+
+SPINACH NESTS
+
+Cook spinach as for spinach a la mode and then chop fine and mould
+into nests. Place on a slice of bread and then break an egg into each
+nest and cover with two tablespoons of well-seasoned cream sauce and
+one teaspoon of grated cheese. Place on a baking sheet in a moderate
+oven for twelve minutes and serve with cream sauce for luncheon in
+place of meat.
+
+
+SPINACH WITH HOLLANDAISE SAUCE
+
+Cook the spinach as given in the method and then when ready to serve,
+reheat and make the Hollandaise sauce as follows:
+
+  Five tablespoons of salad oil,
+  Three tablespoons of vinegar,
+  One tablespoon of water,
+  One teaspoon of grated onion,
+  One-half teaspoon of paprika.
+
+Place in a small saucepan and bring to the boiling point, and then
+add the yolk of egg. Stir until thick and then add sufficient salt to
+taste. Pour over the spinach when ready to serve.
+
+
+SPINACH BALLS
+
+Prepare spinach as for spinach a la mode and then place in a bowl and
+add
+
+  One hard-boiled egg, chopped fine,
+  One tablespoon of grated onion,
+  One and one-half teaspoons of salt,
+  One-half teaspoon of pepper,
+  One tablespoon of salad oil.
+
+Mix thoroughly and then form into balls and dip in beaten egg, and
+then roll in fine bread crumbs and fry until golden brown in hot fat.
+Serve with lamb chops.
+
+
+PUREE OF SPINACH ALSACE
+
+Rub one-half cup of spinach through a sieve and then place in a bowl
+and add
+
+  One cup of thick brown gravy,
+  One teaspoon of grated onion,
+  One teaspoon of salt,
+  One-half teaspoon of paprika,
+  Two tablespoons of grated cheese,
+  One well-beaten egg,
+  Five tablespoons of fine bread crumbs.
+
+Mix and then pour into custard cups. Bake in a moderate oven eighteen
+minutes. This will replace meat for luncheon. Cream sauce may be used
+instead of gravy.
+
+
+SPINACH SALAD
+
+Prepare the spinach as for spinach a la mode and then chop fine and
+place in a bowl, and add
+
+  One small onion, chopped fine,
+  One teaspoon of salt,
+  One-half teaspoon of paprika.
+
+Mix, and then pack in demi-tasse cups to mould. Turn on a bed of crisp
+lettuce leaves and serve with French dressing.
+
+
+SPINACH A LA BOURGEOIS
+
+To one-half cup of leftover spinach add
+
+  One tablespoon grated onion,
+  One cup of cream sauce,
+  One hard-boiled egg, chopped fine,
+  One teaspoon of salt,
+  One-half teaspoon of pepper.
+
+Mix and then place in a baking dish and sprinkle with grated cheese.
+Bake in a hot oven for eighteen minutes. Serve in place of meat for
+luncheon.
+
+
+SPINACH--SCOTCH STYLE
+
+Place in a bowl
+
+  One cup of prepared spinach,
+  Three-quarters cup of thick brown gravy,
+  One and one-half teaspoons of salt,
+  One-half teaspoon of white pepper.
+
+Beat to thoroughly mix and then pour into well-greased baking dish and
+sprinkle two tablespoons of grated cheese and fine bread crumbs and
+then bake in a hot oven for twenty minutes.
+
+
+HOW TO PREPARE A STOCK POT
+
+Select a pot that has a close-fitting lid and keep it for this
+purpose. The usual proportion is a one-gallon pot for a family of six.
+You will require one pound of bones to every quart of water, and
+
+  One large onion,
+  One medium sized carrot,
+  One medium sized turnip,
+  One faggot of soup herbs,
+  Also one and one-half pounds lean meat
+
+to every four quarts of water or less. Have the butcher crack the
+bones well and then rinse them under cold water and place in the pot,
+together with meat and the seasoning. Add the required amount of cold
+water and bring to a boil. Cook very slowly for three and one-half
+hours. Strain the liquid and discard the bones and vegetables. Set the
+liquid aside to cool and remove the cake of fat when it hardens. Now
+place the liquid in a saucepan and boil for twenty minutes. It may now
+be used for stock, soups, broths, gravies and sauces.
+
+Cover the bones in the kettle with cold water again and add any
+leftover gravies, bits of meat, trimmings and bones that you may have
+on hand. Cook slowly on the back of the range for four hours, and then
+strain, and to two quarts of this stock add
+
+  One can of tomatoes,
+  One cupful of diced carrots,
+  One-half cup of diced onions,
+  One-half cup of barley,
+  One cupful of diced potatoes,
+  One-half cup of diced turnips,
+  One-quarter teaspoon of powdered thyme,
+  Two tablespoons of finely chopped parsley,
+  One tablespoon of dried celery leaves.
+
+Cook slowly for one hour for a good vegetable soup. To give the soup
+body, add
+
+  Three-fourths cup of flour.
+
+Dissolved in
+
+  One cup of cold water.
+
+Cook ten minutes and then serve.
+
+
+BEAN SOUP
+
+Soak one pint of marrow-fat or soup beans over night. In the morning
+wash and place in soup kettle with two quarts of water, bring to a
+boil, turn in colander, and let drain and rinse under cold water.
+Return to soup kettle and add
+
+  Four quarts of water,
+  One faggot soup herbs,
+  One teaspoon thyme,
+  One cup finely chopped onions,
+  One carrot cut in tiny dice.
+
+Cook slowly for four hours, now mince one-half pound of salt pork
+fine, place in frying pan and cook slowly until nice brown; add to the
+bean stock, mashing beans well. Serve.
+
+Dried peas, lima beans, soy beans and lentil soup may be prepared in
+the same manner.
+
+
+BOUILLON
+
+  Two and one-half pounds shin beef with bone,
+  One stock celery,
+  One carrot, sliced thin,
+  Two onions,
+  One clove,
+  One bay leaf,
+  One pound veal bones.
+
+Remove bone and cut meat in small pieces, brown quickly in hot pan,
+place in soup kettle, and add vegetables cut in tiny dice and three
+quarts of cold water; bring slowly to a boil and cook slowly for three
+and one-half hours; strain through napkin, season and clarify white of
+egg and crushed egg shell.
+
+To clarify: Set soup aside until cold, remove fat, return to stock
+pot, and add white of egg, crushed egg shell and one-half cup of cold
+water beaten together, then bring slowly to a boil, cook for five
+minutes and then add one-half cup of water--lift from stove, set aside
+to settle and strain through piece cheesecloth.
+
+
+MOCK TURTLE SOUP
+
+  One calf's head.
+
+Clean and thoroughly wash head, removing tongue and brains.
+
+Place the head in stock pot, then add
+
+  Five quarts cold water,
+  Two carrots, cut in dices,
+  Three-quarter cup sliced onions,
+  One fagot soup herbs,
+  One-half teaspoon sweet marjoram,
+  One-half teaspoon thyme,
+  One-half cup celery leaves.
+
+Bring to a boil and cook slowly until meat leaves the bones, lift
+head; cut part head in tiny dice, using about two cups of the meat; do
+not add to the mock turtle yet.
+
+Now place in frying pan
+
+  One-half cup of shortening,
+  Three-quarters cup of flour.
+
+Brown flour a deep mahogany brown--add part of the stock to blend into
+thick sauce--bring to a boil and cook slowly for five minutes; then
+strain into the stock or mock turtle soup. Now add
+
+  One tablespoon salt,
+  One teaspoon white pepper.
+
+Simmer few minutes, strain through cheesecloth into bowl, set aside to
+cool, remove fat from top; now return stock to kettle and clarify as
+for bouillon; to serve reheat, add the chopped calf's head meat
+as prepared, juice of one-half lemon, two slices lemon cut in tiny
+pieces, two hard-boiled eggs chopped fine.
+
+
+OXTAIL SOUP
+
+Have butcher cut tail in pieces; soak ox-tail in warm water for
+one-half hour. Wash and wipe dry, now roll each joint in flour, place
+one-half cup of shortening in soup kettle, add the ox-tails and brown
+well, then add one-half cup flour, browning a deep mahogany brown; now
+add
+
+  Three quarts cold water,
+  One bunch soup herbs,
+  Four onions chopped fine,
+  One carrot cut in dice,
+  One teaspoon of thyme.
+
+Cook slowly for three hours, season with pepper and salt and juice of
+one-half lemon.
+
+
+MULLIGATAWNY SOUP
+
+Place in a saucepan
+
+  Three pints of chicken stock,
+  One cup diced apples,
+  Four onions chopped fine,
+  One carrot cut in dice,
+  One clove,
+  One-half teaspoon of thyme.
+
+Simmer slowly for one-half hour.
+
+Now place in frying pan
+
+  Four tablespoons bacon fat,
+  One-half cup of flour,
+  One-half teaspoon curry powder.
+
+Blend together, and then add one pint of cold water, and as soon as it
+is thoroughly blended turn into the soup; stir to prevent lumping and
+bring quickly to a boil; cook ten minutes; strain through cheesecloth;
+add juice one-half lemon and one-half cup of finely chopped chicken
+meat. Serve.
+
+
+FRENCH PEA SOUP
+
+Soak one cup of dried peas over night and then in the morning drain
+and place in a saucepan, adding
+
+  Two quarts of water.
+
+Simmer gently until tender and then pass through a sieve and add
+
+  Two large onions, grated,
+  Two tablespoons of parsley, minced fine,
+  Six whole cloves,
+  One small bay leaf,
+  One-half cup of strained canned tomatoes.
+
+Simmer slowly for thirty minutes and then serve with toasted strips of
+bread.
+
+
+FAGGOT OF SOUP HERBS
+
+Divide one leek into three parts and cut from the stem up. To this
+piece of leek add
+
+  Four branches of thyme,
+  Two branches of parsley,
+  One piece of carrot, cut in a strip three inches long,
+  Two branches of celery,
+  One small pepper pod.
+
+Tie with a string and dry in a warm place. When dry put in a glass jar
+to be used as needed.
+
+Many varieties of soups may be made from the plain stock with just a
+few minutes' work.
+
+Clear tomato soup: To one quart of stock add one cupful of canned
+tomatoes, rubbed through a fine sieve. Noodles, macaroni or any cooked
+vegetable may be added.
+
+For clear soup: Add one teaspoon of kitchen bouquet and any desired
+vegetables to each quart of stock. When making cream soups, if you
+will add one cupful of prepared stock to each cup of milk, your soup
+will have a delicious flavor.
+
+Stock may be made, filled into sterilized jars and then the rubber
+and lid adjusted; the soup may then be processed for three hours in
+a hot-water bath. Remove from the bath, fasten the lids securely, and
+then test for leaks and store in a dry cool place. Where there is a
+fire kept in the kitchen, it will not add to the costs to can soups,
+stocks, etc., for future use.
+
+
+PEPPER POT
+
+Place in a saucepan
+
+  Two calves' feet, cut in pieces,
+  One pound cooked honeycomb tripe, cut in small blocks,
+  One cup of finely chopped onions,
+  One bunch of soup herbs,
+  One teaspoon of sweet marjoram,
+  Two whole cloves,
+  Two whole allspice,
+  Four quarts of water.
+
+Bring to a boil and cook slowly for three hours. Remove the calves'
+feet, remove meat from the fat, chop meat fine and return to soup,
+then add three cups of finely diced potatoes and tiny dumplings made
+as follows:
+
+Place in a mixing bowl
+
+  One cup of flour,
+  One-half teaspoon of salt,
+  One-half teaspoon of pepper,
+  One-half teaspoon of thyme,
+  One tablespoon of finely minced parsley,
+  One teaspoon of baking powder,
+  Four tablespoons of water.
+
+Mix to a dough and then work well to blend. Make into small balls the
+size of a large pea. Drop into the pepper pot and cook for fifteen
+minutes. Season with salt and pepper and then serve.
+
+
+FRUIT SOUP
+
+The French, Swiss and Danish housewives serve during the summer a
+delicious fruit soup. In Normandy, during apple-blossom time, the
+petals of the fruit are picked as they fall and are used for fruit
+soup, blossom jelly and perfume and distilled water.
+
+
+HOW TO MAKE THIS SOUP
+
+You may use any fruit desired; wash to thoroughly cleanse, and to each
+pint of crushed fruit allow three pints of water. The fruit must be
+packed solidly. Place in a kettle and cook until the fruit is soft and
+then rub through a fine sieve. Now measure and add
+
+  One-half cup of sugar,
+  Three tablespoons of cornstarch, dissolved in
+  Four tablespoons of cold water to each pint
+
+of the fruit puree. Bring to boil and cook five minutes. Remove from
+the fire and add yolk of one egg. Beat very hard and then fold in
+stiffly beaten white of egg; season slightly with nutmeg, chill and
+serve.
+
+Strawberries, blackberries, raspberries, huckleberries, cherries,
+grapes, currants, apples, peaches, pears, oranges, lemon and quinces
+may be used for these soups. They are delicious when served ice cold
+on a hot day.
+
+
+MEATS
+
+Use oven for baking and boiling and then cook your meats in the
+old-fashioned English way by direct contact with the flame. This means
+that you must first place one quart of water and one tablespoon of
+salt in the broiler pan of the gas range; then place in the roast,
+steak or chops, upon the broiler; turn every few minutes. The roast
+must be placed farther from the flame to prevent burning. A good rule
+for this is to keep roasting meat four inches from the flame, steaks
+and chops two and one-half inches and fish three inches.
+
+The placing of water in the broiler pan prevents fat from catching
+fire. This liquid may be allowed to cool and then the fat may be
+removed and clarified and used for other purposes. Baste roast with
+one pint of boiling water while cooking.
+
+
+ROASTING AND BAKING MEATS
+
+Roasting or grilling is done before open fire, the meat being turned
+frequently, so that all sides may be cooked alike. The meat is basted
+with its own fat. This method of cooking meat is used daily in Europe,
+but not much used in this country.
+
+When a piece of meat is large it is roasted. Meat cooked in an oven by
+radiated heat is frequently called in this country "roasting." It is
+well known and needs little description. When baking meat always use
+a wire rack to lift the meat from the bottom of the pan. This will
+insure even cooking.
+
+Use the broiling oven in the gas range for roasting, placing rack
+sufficiently low. Have the oven hot enough to brown the meat quickly,
+then reduce the heat so that it will cook evenly; turn the roast three
+times during this process.
+
+Allow one-half an hour after placing meat in the oven before counting
+time. This is necessary so that the meat may reach the required
+temperature to start cooking.
+
+To bake (oven roast) use same process, using regular oven.
+
+Start counting time after meat is one-half hour in oven and allow
+twelve minutes to the pound for very rare, fifteen minutes for rare,
+eighteen minutes for medium and twenty for well done.
+
+Baste the meat with the liquid in the pan every fifteen minutes. Do
+not add seasoning to the meat while cooking. It is a well-known fact
+that salt will cause the juices and flavoring of the meat to dissolve
+and therefore become lost. Season steaks and chops just before
+serving. Season roasts five minutes before removing from the oven.
+Always make the gravy after removing the meat from the pan.
+
+NOTE.--Never dish meat on a cold platter. The contact of a cold dish
+with the hot meat will injure its delicate aroma.
+
+In many portions of France and England chops and steaks are served
+upon platters set over a bowl of hot water or a special fuel that can
+be burned in a container that holds the platter. When serving a large
+steak always have a cover of metal or another hot dish turned over the
+meat to prevent it chilling.
+
+
+CORRECT METHOD OF BOILING MEAT
+
+Place the meat in a saucepan of boiling water and then keep the water
+boiling rapidly for five minutes after the meat is added. Then place
+the saucepan in a position where it will cook just below the boiling
+point for the required length of time. Constant and rapid boiling
+will cause the albumen in the meat to harden; therefore, no amount of
+cooking afterward will soften the fibre. It will only cause the meat
+to fall apart without being tender.
+
+It is important to keep the saucepan closely covered. This will
+prevent the delicate aroma from evaporating.
+
+Braising: Meat is placed in a hot saucepan and turned quickly and
+frequently. It is cooked in its own juices in a closely covered
+saucepan.
+
+Steaming: Cooking meat by placing in steam bath or steamer.
+
+Grilling: Cooking meat over a hot fire on a grill made for the
+purpose.
+
+Broiling: A very hot fire is necessary for this mode of cooking meat.
+Only the choicest, tenderest, and most delicate cuts are suitable
+for cooking by this method. The strong heat instantly coagulates the
+albumen by searing it, thus retaining all its juices and flavor. That
+this method may be successful it is very necessary that the meat be
+turned every few minutes. This also insures it being cooked evenly.
+
+Pan Broiling: This is another method of cooking the fine cuts of meat
+when it is not possible to broil them. Broiled meat is more healthful
+and also less wasteful than any other form of cooked meat.
+
+
+TO PAN BROIL
+
+Heat an iron frying pan red hot, then place in it the meat. Turn it
+constantly.
+
+
+TIME FOR ROASTING MEAT IN GAS BROILER
+
+Beef, eighteen minutes to the pound.
+
+Lamb and mutton, twenty-one minutes to the pound.
+
+Veal, twenty-five minutes to the pound.
+
+Chicken or duck, eighteen minutes to the pound without filling and
+twenty-five minutes to the pound with filling.
+
+Fish, fifteen minutes to the pound.
+
+Au gratin dishes, meat pie and various vegetables may be cooked at the
+same time.
+
+
+PORK
+
+Pork should be sweet-smelling--the fat clear white and flesh good
+pinkish color. Loin for chops, crown roast.
+
+
+BOILED PORK
+
+Plunge pork in boiling water and cook, allowing twenty-five minutes to
+the pound.
+
+
+TO ROAST LOIN
+
+Wipe with damp cloth, pat in plenty of flour, place in a roasting pan,
+place in hot oven for thirty minutes. Now reduce heat to moderate and
+roast, allowing thirty minutes to the pound; baste with boiling water
+after meat is in oven one-half hour.
+
+Fresh ham and shoulder may be roasted in same manner.
+
+
+SPANISH KIDNEY STEW
+
+Cut three pork kidneys in one-inch pieces, rejecting the tubes and
+fat, and then soak in warm water and one tablespoon of lemon juice
+for one hour. Drain, and then parboil and drain and blanch under cold
+water. Now return to saucepan and add just sufficient boiling water to
+cover. Cook until tender, and then add
+
+  One-half cupful of chopped onions,
+  Two red or green peppers, chopped fine,
+  One cupful of tomatoes,
+  One-half cup of cornstarch dissolved in
+  One-half cup of cold water.
+
+Bring to boiling point and then add
+
+  One cupful of cooked beans,
+  One and one-half teaspoons of salt,
+  One-half teaspoon of paprika,
+  One-quarter teaspoon of thyme.
+
+Heat to the boiling point and then serve.
+
+
+BRAISED SWEETBREADS
+
+Prepare sweetbreads as directed on Page 164 and then remove the tubes
+and fat and cut into slices. Place two tablespoons of butter in a
+saucepan and add the sweetbreads and one tablespoon of grated onions,
+one cup of mushrooms, toss gently until nicely browned and then lift
+on squares of toast and cover with supreme sauce.
+
+
+SAUSAGE CAKES
+
+  One-quarter pound of pork sausage,
+  One-half pound of hamburg steak,
+  Four onions, minced fine,
+  Three-quarters cup of prepared bread,
+  Two teaspoonfuls of salt,
+  One teaspoon of paprika,
+  Three tablespoons of finely minced parsley.
+
+Mix to thoroughly blend and then form into round sausages. Roll in
+flour and brown quickly, and then add
+
+  One-half cup of boiling water,
+  One cup of canned tomatoes.
+
+Bring to the boiling point and cook for five minutes. Serve, lift the
+sausages on fried mush.
+
+To prepare the bread: Soak stale bread in cold water until soft and
+then press very dry. Measure and then rub through a fine sieve to
+remove the lumps. All the above may be cooked in the fireless cooker
+or in casserole dishes.
+
+
+MUTTON
+
+Mutton is the dressed carcass of the full-grown sheep and is usually
+prime in animals from three to five years old. If any older than this
+it lacks flavor and is tough.
+
+The cuts of mutton and of lamb are the same, namely: The meat is
+divided into fore and hind quarters and then cut into the neck,
+shoulder, rack, breast, loin and leg.
+
+The shoulder and leg are used for roasting and may be boned and then
+filled and rolled. For choice rack, cut to the tenth rib as for the
+chops. Three ribs and the neck for stewing, meat pies, goulashes, etc.
+The loin for chops.
+
+The French and English have methods of cutting and cooking mutton and
+lamb that made these cuts delicious.
+
+
+CHOPS
+
+French chops: Cut two ribs thick from the rack. English chops: Cut two
+inches thick from the loin, including the kidney.
+
+
+TO COOK
+
+Trim the chops free from excess fat and then baste with the juice of
+one lemon. Place in a broiler and cook for ten minutes, turning them
+frequently.
+
+
+ENGLISH DRESSING FOR LAMB OR MUTTON CHOPS
+
+  One tablespoon of Worcestershire sauce,
+  Two tablespoons of salad oil,
+  One teaspoon of mustard,
+  One-half teaspoon of salt,
+  One-half teaspoon of paprika,
+  Juice of one-half lemon.
+
+Blend well together and then spread lightly on both sides of the
+cooked chops. Serve on a hot platter without gravy, with spiced grape
+or currant jelly.
+
+
+ROAST MUTTON
+
+Trim to remove the excess fat and then dust with flour. Place on
+the rack in the baking pan. Place in a hot oven to brown for thirty
+minutes. Baste every ten minutes with boiling water. Cook the meat
+for eighteen minutes to the pound, not counting the first half hour
+in which the meat starts to cook. Drain off the fat before making the
+gravy.
+
+Mutton and lamb chops may be used for frying purposes. It can be
+blended with equal amounts of ham, bacon, pork or beef fat. Save every
+bit of fat and use it for making soap. This fat makes a fine soft soap
+for scouring and cleaning.
+
+
+CURRY OF MUTTON
+
+Have the butcher cut the neck of mutton into cutlets and then wipe
+with a damp cloth and place in a saucepan, together with
+
+  Two medium sized onions,
+  One carrot, cut in dice.
+
+Gently brown the meat before adding any water. When meat is browned
+add
+
+  Two cups of boiling water.
+
+Cook until tender and then season and thicken the gravy slightly with
+cornstarch. Now add
+
+  One-half teaspoon of curry powder.
+
+To serve, place a border of cooked noodles around the edge of a large
+platter and then lift the mutton curry in the centre and garnish with
+finely chopped parsley.
+
+
+GOULASH
+
+This is a characteristic dish of the Balkan states. It is made by
+cutting one-half pound of lean beef (shin) into one-inch thick blocks
+and three-quarters of a pound of veal cut into small pieces. Roll
+the meat in flour and then place in a stewing pan. Cover with boiling
+water and cover closely. Cook the meat until it is tender. Remove the
+lid and boil the liquid quickly to reduce. Now add:
+
+  One-half cup of thick sour cream,
+  One tablespoon of paprika,
+  Three tablespoons of grated onion,
+  Two tablespoons of finely minced parsley,
+  Two teaspoons of salt.
+
+Bring to a boil and then simmer for ten minutes. Serve with fried
+noodles.
+
+
+SWEETBREAD PATTIES
+
+To make the patty shells place in a bowl two cups of flour and then
+add
+
+  One teaspoon of salt,
+  Five teaspoons of baking powder.
+
+Rub between the hands to mix and run into the prepared flour
+
+  One-half cup of shortening.
+
+Mix to a dough with a scant two-thirds cup of ice-cold water. Turn
+on a floured moulding board and either roll or pat out one and
+one-quarter inch thick. Cut as for biscuits, using a water glass
+to cut with. The biscuit cutter will not permit cutting with this
+thickness of dough. Now use small cutter and cut out the centre,
+leaving about one-half inch thickness at the bottom and a wall
+one-half inch thick around the patty shell. Place on a baking sheet
+and bake in a hot oven for eighteen minutes. Then fill with braised
+sweetbreads.
+
+
+BRAISED OXTAILS WITH BAKED DRIED PEAS
+
+Soak one and one-half cups of dried peas over night and then in the
+morning parboil. Place in a baking dish, together with
+
+  One-half cup of chopped onions,
+  Two green peppers, chopped fine,
+  Two prepared oxtails,
+  One cupful of tomatoes,
+  Two teaspoons of salt,
+  One-half teaspoon of pepper,
+
+and sufficient water to cover. Bake in a moderate oven for three
+hours.
+
+To prepare the ox-tails have the butcher cut the tails in two-inch
+pieces and then soak for two hours in lukewarm water. Wash well and
+parboil for fifteen minutes.
+
+
+CHILI OF BEEF
+
+Cut one pound of flank steak in one-inch blocks and then roll in flour
+and brown quickly in hot fat. Now add
+
+  Six onions, chopped fine,
+  Three red pimentoes, chopped fine,
+  One cup of tomatoes,
+  One cup of water.
+
+Cook slowly until meat is tender and then season with
+
+  Two teaspoons of salt,
+  One teaspoon of paprika,
+
+and add one cup of cooked beans. Heat to boiling point and then serve.
+
+
+MEAT LOAF
+
+  Two cups of raw meat, minced fine,
+  One cup of onions, chopped fine,
+  Two cups of cold cooked oatmeal,
+  One teaspoon of thyme,
+  One teaspoon of sweet marjoram,
+  One tablespoon of salt,
+  One teaspoon of pepper,
+  One-half cup of stock to moisten.
+
+Mix thoroughly and then pack into a well-greased and floured
+loaf-shaped pan. Place this pan in a larger one containing water and
+bake in a slow oven for one hour. This dish will keep for one week in
+the icebox. It makes splendid sandwiches.
+
+  Select cut from neck then using meat for the loaf
+
+Then cover the bones with cold water and then add
+
+  Two onions,
+  One carrot,
+  One fagot of soup herbs.
+
+Cook slowly for one hour. Use this liquid for a stock for making
+gravy.
+
+
+SWEETBREADS POLASKA
+
+Select medium-sized sweetbreads, place the sweetbreads in cold water
+to soak, adding one teaspoon of lemon juice; soak for two hours and
+then wash and pat dry. Remove the tubes and fatty particles and then
+place in a saucepan. Cover with boiling water and cook for twenty
+minutes. Blanch under cold running water and let cool. Pat dry and
+then place in icebox until needed.
+
+Prepare one pint of cream sauce as follows: Place one pint of milk in
+a saucepan and add six tablespoons of flour. Stir with a wire spoon
+or fork to dissolve the flour, then place on the stove and bring to a
+boil. Now add
+
+  One level tablespoon of salt.
+  One level teaspoon of paprika,
+  Two tablespoons of lemon juice,
+  One teaspoon of grated rind of lemon,
+  One-half teaspoon of mustard,
+  One well-beaten egg.
+
+Beat to thoroughly mix; then add
+
+  One cup of cooked peas,
+  One tablespoon of grated onion,
+  The prepared sweetbreads, cut into three-quarter inch pieces.
+
+Mix thoroughly and then fill into the patty shells. Sprinkle the
+top with fine bread crumbs; place and bake in a moderate oven for
+twenty-five minutes. Now while the patties are heating, peel and wash
+one-quarter pound of mushrooms, using the stem and button. Parboil and
+then drain. Pan for four minutes in a little butter and then serve as
+a garnish with the patties.
+
+
+CREOLE BEEF
+
+Have the butcher cut two pounds of shin beef, leaving the bone in.
+Wipe it with a damp cloth and then pat into the meat one-half cupful
+of flour. Melt five tablespoons of shortening in a deep saucepan, and
+when hot put in the meat. Brown quickly and then turn on the other
+side. When both sides are browned add
+
+  Two cups of boiling water,
+  One cup of chopped onions,
+  Two carrots cut in dice,
+  One cup of canned tomatoes.
+
+Bring quickly to a boil and cover closely and cook very slowly until
+tender, usually about two hours. Season and then it is ready to serve;
+or the pot may be placed in a slow oven for three hours.
+
+
+SHELL FISH
+
+Shellfish includes crabs, both hard and soft shell, lobsters, shrimp,
+terrapin, green turtle, snapper, etc.
+
+All shellfish must be actively alive before cooking. This is the
+essential point and will prevent ptomaine poisoning. Never cook
+shellfish if they are dead. Remember, they are deadly.
+
+Place a boiler of water on the stove and bring to a boil. Add one
+tablespoon of red pepper and one cup of vinegar. To cook lobster,
+shrimp, crabs, etc., cover and cook rapidly for twenty-five minutes
+for the medium size, fifteen minutes for the small and thirty minutes
+for the large ones.
+
+When cooked, remove from the water and place under cold water. Let
+cool. Place on the ice until needed.
+
+To clean crabs break off the claws and then save the two large ones.
+Then remove the apron pieces of the shell, like a plate under the
+eyes. Break the shell apart and remove the spongy fingers, sandbag and
+eggs, if any. Wash well. You now have white oval-shaped pieces of crab
+meat, that must be picked from its cells. Split with a silver knife
+and use an oyster fork to pick out the meat. This can be used for au
+gratin, a la King, ravigotte, deviled crabs, salads, croquettes and
+crab cakes.
+
+
+CRAB MEAT
+
+The crab must be actively alive before cooking. To cook place a large
+boiler of water on the fire and bring to a boil; add to it
+
+  One-half cup of vinegar,
+  One teaspoon of cayenne pepper.
+
+Then add the crabs and cover closely and boil for twenty minutes.
+Count time when water boils after adding crabs.
+
+
+FRIED CRAB MEAT
+
+Pick the meat from the cooked crabs and mince fine two ounces of
+bacon. Place the bacon and one and one-half cups of crab meat and two
+tablespoons of grated onion in a hot skillet and cook until nicely
+browned. Serve on toast and pour melted butter over the prepared crab
+meat.
+
+
+CRAB MEAT SERVED IN CREAM
+
+Place in a saucepan
+
+  One and one-half cups of milk,
+  Six level tablespoons of flour.
+
+Stir to blend. Bring to a boil and cook for three minutes. Now add
+
+  One and one-half cups of crab meat,
+  One green pepper minced fine,
+  One onion, grated,
+  One teaspoon of salt,
+  One teaspoon of paprika,
+  Grated rind of one-quarter lemon,
+  Juice of one lemon,
+  Two tablespoons of butter.
+
+Toss gently, cooking until well heated. Serve in individual ramekins
+or small custard cups, dusting with paprika.
+
+
+FRIED CRABS
+
+Clean the cooked crabs and then cut a thin slice from the shell that
+contains the meat. Dip the meaty part in a salad oil and fry until
+golden brown in hot skillet.
+
+
+RAVIGOTTE SAUCE
+
+  One cup mayonnaise,
+  One-half cup finely chopped young green onions,
+  One-quarter cup finely chopped parsley,
+  One-quarter cup finely chopped green peppers,
+  One-quarter teaspoon mustard,
+  One teaspoon paprika,
+  One teaspoon salt.
+
+Beat to mix.
+
+
+CRAB MEAT BALLS
+
+Mince fine
+
+  Two ounces of bacon,
+  Two green peppers,
+  One-half cup of canned tomatoes, pressed very dry,
+  Two tomatoes,
+  Three onions.
+
+Brown the bacon quickly and then add the finely chopped peppers,
+tomatoes and onions. Cook gently until soft and dry, then add
+
+  One and one-half cups of crab meat,
+  One teaspoon of salt,
+  One teaspoon of paprika,
+  One tablespoon of Worcestershire sauce.
+
+Mix well and then form into balls the size of a fishcake and roll in
+flour, dip in beaten egg and fry until golden brown in hot fat. Serve
+with tartare sauce.
+
+
+CRAB RAVIGOTTE
+
+Serve crab meat in nests of crisp lettuce with ravigotte sauce.
+
+
+CRAB MEAT A LA KING
+
+Place in saucepan or chafing dish
+
+  One and one-half cups of thick cream sauce.
+
+Add
+
+  Three-quarters cup of mushrooms, peeled and cut into tiny pieces
+          and parboiled,
+  Two pimentos chopped fine,
+  One well-beaten egg,
+  One teaspoon salt,
+  One teaspoon paprika,
+  Juice of one-half lemon,
+  Two cups or one-half pound of crab meat.
+
+peeled and cut into tiny pieces and parboiled.
+
+Toss with fork to mix; heat to boiling point and serve with toast.
+
+
+TRIPE AND OYSTERS
+
+Cut one-half pound of cooked tripe into small dice and place in a
+saucepan and cover with boiling water. Cook for ten minutes and then
+drain and add
+
+  One and one-half cups of thin cream sauce,
+  One small onion, grated,
+  Two tablespoons of finely minced parsley,
+  Twenty-five stewing oysters.
+
+Bring to a boil and cook for eight minutes, then season with
+
+  Two teaspoons of salt,
+  One teaspoon of paprika.
+
+
+GRILLED OYSTER ON HALF SHELL
+
+Allow four large oysters for each service. Have the oysters opened on
+the deep shell and remove the oysters, wash free from bits of shell
+and then roll in grated cheese. Replace on shell and then spread each
+oyster with one-half teaspoon of minced bacon. Sprinkle with fine
+bread crumbs and then bake eight minutes in a hot oven or broiler.
+
+
+OYSTERS ON THE HALF SHELL
+
+Have the oysters opened on the deep shell and remove the oyster. Look
+over carefully for bits of shell, and then prepare a mixture of
+
+  One tablespoon of horse radish, grated,
+  Three tablespoons of catsup,
+  One-half teaspoon of salt,
+  One teaspoon of paprika.
+
+Mix and dip oyster into the sauce, then roll in finely grated cheese.
+Serve ice cold.
+
+
+OYSTER COCKTAIL
+
+Sauce for the cocktail can be made from
+
+  One-half cup of finely chopped onions.
+
+Place in a saucepan and cook until the onions are soft and then rub
+through a fine sieve and add
+
+  One tablespoon of horseradish,
+  One tablespoon of Worcestershire sauce,
+  One teaspoon of salt,
+  One teaspoon of paprika.
+
+Beat to thoroughly mix and add five small oysters for each service.
+
+
+OYSTER PIE
+
+Make a pastry of
+
+  One cup of flour,
+  One-half teaspoon of salt,
+  One teaspoon of baking powder.
+
+Sift and then rub in four tablespoons of shortening, and then mix to a
+dough with five tablespoons of water. Roll out one-half of the pastry
+one-quarter inch thick and then line a deep pie tin with the pastry.
+Then place in layers of the oysters and season with
+
+  Salt,
+  Pepper,
+  One-quarter teaspoon of grated onion,
+  One teaspoon of finely minced parsley.
+
+Now another layer of oysters and then the seasoning. Now pour over all
+one cup of very thick cream sauce. Roll out the balance of the pastry
+and cut in one-inch-wide strips. Place lattice fashion over the tops
+of the pie and wash with water and bake in a hot oven for forty-five
+minutes.
+
+
+CRAB MEAT AU GRATIN
+
+Place in a bowl
+
+  Two cups thick cream sauce,
+  One and one-quarter cups crab meat,
+  One onion grated,
+  Three tablespoons finely minced parsley,
+  One and one-half teaspoons salt,
+  One-half teaspoon white pepper,
+  One-half teaspoon paprika.
+
+Mix with fork, turn into au gratin dish, sprinkle the top with
+fine bread crumbs, dot with bits of butter and then sprinkle two
+tablespoons grated cheese and bake in a moderate oven thirty-five
+minutes.
+
+To prepare cream sauce for a la King and au gratin dishes, use four
+level tablespoons flour to each cup milk.
+
+Dissolve flour in cold milk, bring to boil, cook two minutes; it is
+then ready for use.
+
+
+SOFT SHELL CRABS
+
+Soft-shell crabs are shedders, that is, the crab has shed his shell
+and the new one is not yet hard. To clean, insert the finger under
+the apron-shaped piece and the back part of the shell and remove the
+spongy fingers, the entrails, etc. Wash and drain well and then roll
+in flour, dip in beaten egg and then roll in fine crumbs and fry until
+golden brown in hot fat. Place in a hot oven for ten minutes to cook.
+Serve with tartare sauce.
+
+
+LOBSTER
+
+Lobster may be boiled, broiled and baked and may be served in same
+manner as crab meat.
+
+
+LOBSTER A LA NEWBURG
+
+Place in a saucepan
+
+  One and one-half cups of milk,
+  Five tablespoons of flour.
+
+Dissolve the flour in the milk and bring to a boil. Cook for five
+minutes and then add
+
+  One well-beaten egg,
+  Lobster meat, cut in one-inch blocks,
+  One teaspoon of salt,
+  One teaspoon of paprika,
+  One-half teaspoon of Worcestershire sauce,
+  Juice one-half lemon.
+
+
+TO BROIL LOBSTERS
+
+Split the live lobster in half. Lay it on its back. Do not cut the
+back shell through. Remove the entrails and remove the vein through
+the tail. Wash well and then brush with salad oil and place in
+broiler, shell side up, and cook for fifteen minutes. Turn the flesh
+side up and baste with salad oil or melted butter. Cook for twelve
+minutes and then remove and serve with melted butter, chili or tomato
+sauce.
+
+
+TO BOIL
+
+Plunge the lobster into boiling water and cook for twenty minutes,
+for medium lobster. Cool, break apart, discard entrails and fine vein
+running down the centre of the tail. Break open the claws and remove
+the meat. This meat and that of the belly and tail may be used for
+salads, ravigottes, au gratins, croquettes, cutlets, a la King and
+terrapin style.
+
+
+SAUCE TO SERVE WITH FISH--FOR BOILED FISH
+
+  One cup of fish stock (Court Bouillon),
+  One-half cup of milk,
+  Three level tablespoons of cornstarch.
+
+Dissolve the starch in the milk and then add the fish stock. Bring to
+a boil and cook slowly for eight minutes. Add
+
+  One tablespoon of butter,
+  One teaspoon of salt,
+  One teaspoon of paprika,
+  One teaspoon of grated onion,
+  One well-beaten egg.
+
+Beat thoroughly to mix and then bring to heating point. Serve.
+
+
+TARTARE SAUCE FOR FRIED FISH
+
+  One cup of mayonnaise dressing,
+  One medium sized pickle, chopped fine,
+  One tablespoon of grated onion,
+  Two tablespoons of minced parsley,
+  One teaspoon of paprika,
+  One-half teaspoon of mustard,
+  One teaspoon of salt.
+
+Blend well before serving.
+
+
+HOLLANDAISE SAUCE
+
+  One-half cup of salad oil,
+  One onion grated,
+  One teaspoon of paprika,
+  One teaspoon of salt,
+  Five tablespoons of vinegar.
+
+Heat slowly until hot and then add
+
+  Yolks of two eggs.
+
+Stir until thick and then add one tablespoon of finely minced parsley.
+If this should curdle, add two tablespoons of boiling water. Beat
+hard.
+
+
+BROILED SHAD ROE
+
+Wipe the roe and then parboil for five minutes. Now wipe dry and then
+dust very lightly with flour and then brush with bacon fat. Place on
+the broiler and cook for ten minutes. Lift to a hot platter and spread
+with this sauce: Place on a plate
+
+  Two tablespoons of butter,
+  One tablespoon of lemon juice,
+  One tablespoon of grated onion,
+  One tablespoon of finely chopped onion,
+  One teaspoon of salt.
+
+
+BAKED SHAD
+
+Select a two and one-half pound shad. Have the fish dealer clean and
+prepare it for baking. Now prepare a filling as follows: Place in a
+bowl
+
+  One cup of breadcrumbs,
+  Two onions, chopped fine,
+  Two tablespoons of finely chopped parsley,
+  One and one-half teaspoons of salt,
+  One teaspoon of pepper,
+  One-half teaspoon of thyme,
+  One egg,
+  Two tablespoons of salad oil.
+
+Mix well and then fill into the fish. Sew the opening with a stout
+string and a darning needle. Pat the flour into the fish. Place in a
+baking pan and bake in a hot oven for one hour. Baste every fifteen
+minutes with one cup of boiling water. Now, if you place a strip
+of cheesecloth under the fish you will be able to lift it without
+breaking. Use the leftover portions for shad au gratin for Monday
+night's dinner.
+
+
+PLANKED SHAD
+
+Have the fish dealer split the shad for planking. Soak the plank in
+cold water for two hours and then place the fish on the plank, and
+brush it with lemon juice. Place in the lowest part of the broiler of
+the gas range. Begin to baste with cold water after the fish has been
+in the oven for twelve minutes. Allow thirty minutes for planking a
+two and one-half pound shad.
+
+
+LONG ISLAND DEEP SEA PIE
+
+Grease a deep baking dish and then sprinkle with fine bread crumbs.
+Now place a layer of finely diced potatoes in the bottom of the dish.
+Next a layer of cooked fish, cut into pieces the size of a walnut.
+Next a layer of sliced onions; then a layer of sliced tomatoes;
+repeat, making two layers. Season each layer with salt, pepper and
+finely minced parsley. Now prepare a sauce as follows:
+
+Place
+
+  One and one-half cups of milk in a saucepan,
+  Six level tablespoons of flour.
+
+Stir until the flour is dissolved and then bring to a boil. Remove
+from the fire and add
+
+  Two tablespoons of Worcestershire sauce,
+  One well-beaten egg.
+
+Pour over the prepared pie. Place a crust on top, making three or
+four gashes in it to permit the steam to escape. Bake in slow oven one
+hour.
+
+
+APPETIZERS
+
+The appetizer is a small morsel of food served at the beginning of
+the meal, causes a free flow of digestive juice and thus helps the
+digestion. During the growing season these canapes may be scullions,
+served icy cold, radishes, cold and crisp and cut into thin pieces,
+but still left on the stem; well-cleaned, crisp, crinkly watercress;
+coleslaw, with celery; coleslaw with green and red peppers or with
+scullions, or with bacon or ham nicely browned; or just a slice of
+full ripe tomato, spread with mayonnaise and dusted with grated cheese
+or paprika.
+
+Many housewives have the impression that the preparation of the
+delicious accessories of the cosmopolitan meal is expensive. Well, I
+hardly need tell you that the French housewife is noted for her thrift
+and that these dainty tidbits are frequently portions of leftovers
+from a meal, sometimes the scrapings of a saucepan or a tablespoon of
+meat, vegetables and gravy.
+
+Have you ever had just a small piece of fish left over, entirely
+too small to serve by itself? And rather than leave it on a plate or
+saucer to form an accumulation you think, "Well, I can't use it, so
+into the garbage it goes."
+
+Now this tablespoon or two of fish would have made you a few delicious
+canapes; by flaking it and then putting it through a sieve. Place it
+on a platter and then add
+
+  Two tablespoons of butter,
+  One teaspoon of paprika,
+  One tablespoon of grated onion,
+  One tablespoon of finely minced parsley.
+
+Work to a smooth paste and then spread on a narrow strip of toast.
+Garnish with a slice of hard-boiled egg.
+
+The canape, though it bears a foreign name, is not necessarily an
+expensive addition to the menu for the family, nor is it elaborate.
+This delectable morsel is rather dainty, delicate and used as an
+appetizer that helps to start and stimulate the digestive juices and
+thus cause them to flow freely for the digestion of the food.
+
+Canapes are usually served cold, on a plate covered with a doily; the
+canape is placed on this. They need not all be alike; the bread may be
+cut with various sandwich cutters or it may be cut into finger widths
+and then toasted lightly and spread with the prepared paste.
+
+Meat, chicken, cheese, nuts, olives, etc., may be used in place of
+the fish. If you have just a spoonful or so of peas, beans, spinach,
+cauliflower or asparagus you may use it in place of the fish, thus
+making a vegetable canape. Try two canned pimentos in place of either
+meat or fish.
+
+
+EGG CUTLETS
+
+Make a cream sauce, using six level teaspoons of flour to one cup of
+milk. Dissolve the flour in the milk and then bring to a boil.
+Cook for five minutes and then cool and place in a bowl and add two
+hard-boiled eggs chopped fine and
+
+  Two tablespoons of finely chopped parsley,
+  One tablespoon of finely grated onion,
+  One and one-half teaspoons of salt,
+  One teaspoon of paprika,
+  One-quarter cup of fine bread crumbs.
+
+Mix and then pour on well-greased platter. Cool for four hours. To
+mould, form into shape and then dip in flour, then in beaten egg
+and then in fine bread crumbs. Fry until golden brown in hot fat or
+vegetable oil. Serve with tomato sauce.
+
+
+BAKED EGGS IN CORN CASES
+
+Make ten corn muffins, from the following mixture:
+
+  One and one-quarter cups of milk,
+  One egg,
+  Two tablespoons of syrup,
+  Two tablespoons of shortening.
+
+Beat hard to mix and then add
+
+  One and one-quarter cups of sifted flour,
+  Three-quarters cup of cornmeal,
+  Five teaspoons of baking powder.
+
+Beat thoroughly to mix and then pour into well-greased muffin pans and
+bake for thirty-five minutes in a hot oven. Now cut from the top one
+slice from each of the four muffins and use a spoon to scoop out the
+centres. Break an egg and then fill to the top with cheese sauce.
+Sprinkle with bread crumbs and set in a baking pan and bake for twenty
+minutes in a moderate oven. Serve with either cream or tomato sauce.
+
+
+SPANISH OMELET
+
+Beat whites of three eggs until stiff, then carefully cut and fold in
+yolks of three eggs. Then when well blended, pour in hot frying pan
+containing three tablespoons of shortening; cook slowly, shaking
+frequently until mixture is dry on top. Now spread with a filling
+prepared as follows:
+
+Place in a bowl
+
+  Two tablespoons grated onion,
+  One-half cup of well-drained tomatoes,
+  Four olives, chopped fine,
+  Two tablespoons of finely minced parsley,
+  One-half teaspoon of paprika.
+
+Cook this mixture in two tablespoons of shortening until hot, spread
+on omelet, fold and roll, turn on hot dish, sprinkle with paprika and
+garnish with finely chopped parsley.
+
+
+EGGS A LA GRENADIER
+
+Cook three ounces of macaroni and then place in a bowl, and season
+highly. Add
+
+  One onion, chopped fine,
+  Two tablespoons of finely chopped parsley.
+
+Now fill into five pimentos. Place in a baking pan and bake for
+fifteen minutes. Remove and then place on a hot platter, flattening
+well; then place one poached egg on each pepper. Cover with cheese
+sauce and garnish with parsley.
+
+
+CODDLED EGGS
+
+Place a teaspoon of butter in an egg glass or custard cup. Break in
+two eggs, then add one teaspoon of butter and place in a cup of
+cold water. Bring to a boil and cook for three minutes. Lift cups on
+saucers, dust the eggs lightly with paprika, and serve. Use two eggs
+for each service.
+
+How to utilize and serve leftover food so there will be no actual
+waste has perplexed many young housewives, and as one woman writes
+me: "I try to keep down the leftovers, but every once in so often they
+just rise up and conquer me."
+
+Every housewife knows that, no matter how carefully she plans there is
+sure to be a small quantity of leftover meat, gravy or vegetables. And
+just what to do with them is almost a daily problem. Two essentials
+are necessary to successfully utilize leftovers: First, good
+seasoning; second, attractive appearance.
+
+The French excel in serving leftovers because they so thoroughly
+understand the art of flavoring and seasoning. The French housewife
+knows very well that she may only have a _pot au feu_ to serve to the
+family, but the family knows that the delicate, attractive manner in
+which the food is put on the table would appeal to the epicure, though
+the table is but a plain ash top, scoured to the whiteness of the
+snows.
+
+
+HOW TO PREPARE A FAGGOT OF SOUP HERBS
+
+Place in separate piles:
+
+  One branch of parsley,
+  One-quarter leek,
+  Two branches of thyme,
+  One-half carrot, cut lengthwise,
+  One bay leaf.
+
+Tie in bunches and then dry thoroughly and place in a fruit jar until
+needed.
+
+
+FRENCH SEASONINGS
+
+Each housewife prepares her own seasonings from her garden. You know,
+she grows them in the garden, and as the leaves become abundant she
+picks them each day, dries them thoroughly, and then places them in
+separate containers. She prepares the faggots of soup herbs and has
+them ready for instant use.
+
+
+GARLIC
+
+Few American persons know of the garlic but as a rank, pungent flavor.
+To the foreigner garlic is as sweet tasting as the onion and its
+flavor delightful in food. Just that dash that it needs to give it
+zest. Separate a clump of garlic into cloves and then peel and place
+in a fruit jar. Now bring one pint of white wine vinegar to the
+scalding point and then pour it over the garlic. Place on the cover
+and set in a warm place for two days. Use this vinegar for seasoning
+gravies and use the garlic, cut into tiny bits the size of a pinhead,
+for flavoring.
+
+For serving, use individual ramekin casseroles, baking shells, and
+thus make for efficient and quick handling of the food, in which the
+food itself is presented in a most attractive way. A good blend
+of seasoning is most important, so I am going to give you a French
+housewife's secret. Mince four medium-sized onions very fine, then
+place in a bowl and add
+
+  Six tablespoons of salt,
+  Two teaspoons of paprika,
+  One-half teaspoon of thyme,
+  One-half teaspoon of sweet marjoram,
+  One-quarter teaspoon of sage,
+  Pinch of cloves,
+  Pinch of allspice.
+
+Rub together until thoroughly mixed and then put in a warm dry place
+for twenty-four hours. Put through a fine sieve. Place in a bottle and
+use one teaspoon of this mixture in place of salt.
+
+The average housewife seldom thinks of using such herbs as sweet
+basil, sorrel, tarragon, leek and chervil, yet they give a delicious
+flavoring not only to soups, stews, ragouts and goulashes, but to
+made dishes. They can be grown in the kitchen garden. A good sauce is
+important, and not only increases the portion, but also gives it an
+attractive appearance.
+
+Leftover meats and vegetables may be turned into palatable food with
+just a little time and energy. The basis of all croquettes should be a
+good thick moulding sauce that will give a product that is creamy and
+delicious to taste.
+
+Owing to the fact that croquettes and cutlets are usually fried in
+hot fat, it is not necessary to add either shortening or butter to the
+cream sauce.
+
+The true secret to good croquettes or cutlets is to have the mixture
+rich and creamy. Mould into croquettes and then dip in flour and then
+in the egg mixture and finally roll in fine crumbs. Now fry until
+golden brown in hot fat.
+
+How to make the foundation:
+
+Place in a saucepan:
+
+  One cup of milk,
+  Seven level tablespoons of flour,
+
+Stir to dissolve the flour and then bring to a boil. Cook slowly for
+five minutes and then add the flavoring and seasoning. Set aside
+to cool and then mould. Form into croquettes, roll in flour, dip in
+beaten egg and then roll in fine bread crumbs and fry until golden
+brown in hot fat.
+
+
+NUT AND PEPPER CROQUETTES
+
+  Two green peppers,
+  Two medium-sized onions,
+
+Mince very fine and then parboil and drain. Turn on a cloth and pat
+dry. Place in a bowl and add
+
+  One cup of cream sauce, made as given in the method,
+  One-half cup of finely chopped nuts,
+  One teaspoon of salt,
+  One teaspoon of paprika,
+  Three tablespoons of grated cheese.
+
+Mix thoroughly and then pour on a large platter and allow to cool,
+then finish as directed for cheese croquettes.
+
+
+LIMA BEAN CROQUETTES
+
+Wash and soak overnight three-quarters cup of baby lima beans. In the
+morning parboil until tender and then drain until very dry. Now put
+
+  One green pepper,
+  Two medium-sized onions,
+  Four pieces of bacon,
+
+through a food chopper. Place in a pan and cook until the onions and
+peppers are soft. Drain free from fat and then put the beans through
+the food chopper and add:
+
+  The prepared peppers and onions and bacon,
+  One teaspoon of paprika,
+  Two tablespoons of finely minced parsley,
+  One teaspoon of Worcestershire sauce
+
+Mix thoroughly and then mould into croquettes and dip in flour, then
+in beaten egg, and roll in fine bread crumbs. Fry until golden brown
+in hot fat.
+
+Leftover meat may be minced fine and seasoned as follows:
+
+Put a sufficient amount of cold cooked meat or fish through the food
+chopper to measure three-quarters cup and
+
+  One large onion,
+  Four branches of parsley,
+
+Place the mixture in a bowl and add
+
+  One teaspoon of salt,
+  One teaspoon of paprika,
+  One cup of cream sauce,
+
+made as directed in the method, then the finely chopped meat and one
+teaspoon of Worcestershire sauce. Mix thoroughly and then set aside to
+mould. Form into croquettes and roll in flour, dip in beaten egg and
+then roll in fine bread crumbs. Fry in hot fat.
+
+Cold beef, lamb, chicken, veal, ham or crab meat or fish may be used
+for this delectable method of serving an entree. Nuts, eggs, cheese,
+both cottage or pot, and store cheese, may be used. Dried peas, lima
+beans, navy and soy beans as well as cow peas and lentils will afford
+a splendid variety to the thrifty housewife who must provide cheap
+protein dishes.
+
+The difference between a croquette and a cutlet is just in the shape.
+Croquettes are shaped either in the cylindrical or conical forms and
+cutlets in flat, either round, triangle or chop shape.
+
+To prepare the egg for dipping add four tablespoons of evaporated milk
+and beat hard to thoroughly blend. Place croquette or cutlet on wire
+spoon and use tablespoon to pour the beaten egg over the croquette.
+
+To prepare the crumbs dry all pieces of stale bread thoroughly. No bit
+is too small, a crust or even the crumbs left from cutting the bread.
+Put the well-dried bread through the food chopper and then sift
+through the colander; either put the coarse crumbs through the food
+chopper the second time or keep them for au gratin dishes.
+
+Always serve either cream or tomato sauce with croquettes and cutlets
+and garnish them with parsley or cress.
+
+
+BLACKBERRY PUDDING
+
+Place in a mixing bowl:
+
+  One cup of flour,
+  One and one-half cups of fine bread crumbs,
+  One-half teaspoon of salt,
+  One tablespoon of baking powder,
+  One egg,
+  One and one-half cups of water,
+  Two cups of well-cleaned blackberries,
+  One-quarter teaspoon of nutmeg.
+
+Beat to mix and then pour into a pudding dish and bake forty-five
+minutes in a slow oven. Serve with sweet spiced blackberry sauce.
+
+
+MARMALADE PUDDING
+
+Place in a mixing bowl:
+
+  One and one-half cups of fine bread crumbs,
+  Three-quarters cup of flour,
+  One tablespoon of baking powder,
+  One-half cup of finely chopped suet,
+  Three-quarters cup of brown sugar,
+  One teaspoon of nutmeg,
+  Two eggs,
+  One cup of milk.
+
+Beat to mix and then grease and flour a mould. Put four tablespoons
+of marmalade in the bottom and then put in two-inch layer of batter.
+Spread with the jam and then repeat with the batter. Repeat this
+process until the mould is three-quarters filled. Have the batter on
+top. Cover and boil for one hour. Then unmould and serve hot or cold
+with thin cream.
+
+
+PEACH CRUMB PUDDING
+
+Grease a baking dish thoroughly and then dust it well with the fine
+bread crumbs. Now place in a mixing bowl:
+
+  Yolk of one egg,
+  One cup of brown sugar,
+
+Cream and then add
+
+  Two tablespoons of shortening,
+  Two cups of bread crumbs,
+  Two cups of stewed peaches,
+  One-half cup of flour,
+  One tablespoon of baking powder,
+  One-half teaspoon of nutmeg.
+
+Mix thoroughly and then pour into the prepared baking dish and bake
+in a slow oven for thirty-five minutes. Let cool and then turn from
+mould.
+
+
+COLONIAL CREAM
+
+Wash one-half cup of tapioca through several waters and then place in
+a saucepan and add one cup of boiling water. Cook until the tapioca
+is soft and clear. Remove from the fire and partially cool. Pour upon
+stiffly beaten white of one egg.
+
+Now add
+
+  One-half cup of sugar,
+  One-half cup of cocoanut,
+  One-half cup of finely chopped nuts.
+
+Beat to thoroughly mix and then pour into sherbet cups. Chill and top
+with one tablespoon of whipped cream or fruit whip.
+
+
+RASPBERRY FRUIT BETTY
+
+Cook one box of raspberries with
+
+  One-half cup of water,
+  One-half cup of sugar,
+
+Rub through the sieve to remove the seeds and then measure. Now place
+one and one-half cups of raspberry puree in a mixing bowl and add
+
+  One and one-half cups of fine bread crumbs,
+  One-half cup of flour,
+  Two teaspoons of baking powder,
+  One-half teaspoon of salt,
+  One-half cup of brown sugar,
+  One-half teaspoon of cinnamon,
+  Two tablespoons of melted shortening,
+  Yolk of one egg.
+
+Beat to mix and then pour into well-greased pudding dish and bake in a
+moderate oven for thirty minutes. Serve with fruit sauce made from
+
+  White of one egg,
+  One-half glass of jelly.
+
+Beat until this mixture holds its shape. Pour over the fruit whip and
+a little of the leftover raspberry puree.
+
+
+RASPBERRY CRUMB PUDDING
+
+Scald two cups of milk and then pour into a bowl and add:
+
+  Two tablespoons of shortening,
+  Three-quarters cup of sugar,
+  One cup of bread crumbs,
+  One-half teaspoon of salt.
+
+Beat to mix and then cool and add
+
+  One cup of flour,
+  One egg,
+  One tablespoon of baking powder,
+  One and one-half cups of prepared raspberries.
+
+Beat to mix and then pour into a pudding dish and bake for forty
+minutes in a slow oven. Serve either hot or cold with raspberry fruit
+sauce.
+
+
+CHERRY CUSTARD
+
+Stone one-half pound of cherries and then place in a saucepan and add
+
+  One cup of sugar,
+  One-half cup of water.
+
+Cook slowly until the fruit is tender and then measure and place
+
+  Two cups of the prepared cherries,
+  One cup of milk,
+  Three eggs,
+
+in a bowl and beat to thoroughly mix. Pour into custard cups and then
+set in a pan of warm water and bake in a moderate oven until firm in
+the center.
+
+
+BUTTERMILK BAG PUDDING
+
+Use a pudding cloth to cook this pudding. Wash the cloth in warm water
+and then rub with shortening and dust with flour. Now place in the
+mixing bowl
+
+  One cup of buttermilk,
+  Two level teaspoons of baking soda,
+  One-half cup of sirup,
+  One cup of brown sugar,
+  Three-quarters cup of finely chopped suet,
+  Three cups of flour,
+  One teaspoon of ginger,
+  Two teaspoons of cinnamon,
+  One-half teaspoon of nutmeg,
+  One cup of seeded raisins, or well-cleansed fresh fruit.
+
+Mix thoroughly, and then tie in the prepared cloth and allow room in
+it for the pudding to swell. Plunge into boiling water and boil for
+one and one-quarter hours. Serve with sweetened cream sauce or fruit
+custard sauce.
+
+
+VANILLA PUDDING
+
+  Three-quarters cup of sugar,
+  One egg,
+
+Cream well and then add
+
+  Four tablespoons of shortening,
+  One cup of flour,
+  One cup of bread crumbs,
+  One teaspoon of salt,
+  One tablespoon of baking powder,
+  One cup of milk.
+
+Mix thoroughly and then pour in well-greased mould and boil for one
+and one-quarter hours or bake for forty-five minutes in a moderate
+oven. Serve with cream sauce.
+
+
+BANANA RICE PUDDING
+
+Wash one-quarter cup of rice well and then cook until soft and the
+water is absorbed in the rice, in one and one-quarter cups of water.
+Now place in a mixing bowl
+
+  Two and one-half cups of milk,
+  Two eggs,
+  Three-quarters cup of sugar.
+
+Peel and rub two bananas through a sieve and then beat to mix. Add the
+rice and then turn into a baking dish and dust with one-half teaspoon
+of cinnamon. Break into bits one teaspoon of butter and then bake in a
+slow oven for thirty minutes.
+
+
+RASPBERRY CUP CUSTARD
+
+Wash and drain one box of raspberries. Place in a saucepan and add
+
+  One pint of water,
+  One cup of sugar.
+
+Bring to a boil and cook until the berries are soft. Rub through a
+fine sieve. Cool. Now place three eggs in a mixing bowl and add
+the raspberries and beat the mixture to thoroughly blend. Pour into
+custard cups and set the cups in a pan containing water. Bake in a
+slow oven until firm in the centre.
+
+
+CHOCOLATE CORN STARCH PUDDING
+
+  Two cups of milk,
+  One-half cup of cocoa,
+  One-fourth cup of cornstarch.
+
+Dissolve the starch in the milk and then bring to a boil and cook
+slowly for five minutes. Now add
+
+  One-half cup of sugar,
+  One-half teaspoon of vanilla,
+  One-half teaspoon of cinnamon.
+
+Beat well and then pour into custard cups that have been rinsed in
+cold water to mould.
+
+
+
+
+OLIVES
+
+
+OLIVE CANAPE
+
+Use stoned olives for this. Open a bottle of olives, then drain and
+put through the food chopper, adding
+
+  One small onion,
+  One green pepper,
+  Three slices of nicely browned bacon,
+  Four tablespoons of mayonnaise dressing,
+  One teaspoon of salt,
+  One teaspoon of paprika.
+
+Mix well and then spread on strips of toast. Garnish with finely
+chopped white of egg.
+
+
+OLIVE SALAD
+
+Place in a bowl
+
+  One cup of olive meats,
+  Four slices of nicely browned bacon, cut into tiny bits,
+  One onion, grated,
+  Two green peppers, chopped fine,
+  Three-quarters cup of mayonnaise dressing.
+
+Mix thoroughly and then lift into a nest of crisp lettuce leaves and
+garnish with slices of hard-boiled egg. This salad is delicious.
+
+
+OLIVE CHEESE BALLS
+
+Place in bowl
+
+  One cup of cottage or pot cheese,
+  One red pepper, minced very fine,
+  One tablespoon of grated onion,
+  One-half cup of finely chopped olives,
+  One teaspoon of salt,
+  One-half teaspoon of paprika.
+
+Form into balls and then place in a nest of lettuce. Serve with French
+dressing.
+
+
+MACARONI, OLIVES AND CHEESE
+
+This dish is famous among the mountain folk in Italy and it is served
+on gala days. Cook four ounces of macaroni for fifteen minutes in
+boiling water and then drain and blanch under cold water. Cool, chop
+fine, and now add
+
+  One-half cup of pimento olives, chopped fine,
+  One-half cup of grated cheese,
+  Two cups of cream sauce,
+  One large onion, minced fine,
+  Two large red peppers, minced fine,
+  Two teaspoons of salt,
+  One teaspoon of paprika,
+
+and a tiny piece of garlic. Mix and then pour into baking dish. Dot
+the top with bits of butter. Place in a hot oven for twenty-five
+minutes.
+
+
+OLIVE FILLING FOR MEAT AND POULTRY
+
+  Two and one-half cups of prepared bread crumbs,
+  One-half cup of finely chopped onions,
+  One-quarter cup of finely chopped parsley,
+  One-half cup of finely chopped olives,
+  One and one-half teaspoons of salt,
+  One-half teaspoon of paprika,
+  One-quarter teaspoon of sweet marjoram,
+  One egg,
+  Four tablespoons shortening.
+
+Mix thoroughly and then use for filling meat and poultry. This filling
+is delicious.
+
+To prepare the bread, soak stale bread in cold water until soft and
+then place in a cloth and press dry. Rub through a sieve and then
+measure. Use one-half cup of finely chopped stuffed olives to one cup
+of mayonnaise dressing.
+
+
+OLIVE SANDWICH FILLING
+
+Put through the food chopper:
+
+  One bottle of stuffed olives,
+  Two red peppers,
+  One onion,
+  Four branches of parsley,
+
+Place in a bowl and add
+
+  One-half cup of mayonnaise dressing,
+  One teaspoon of salt,
+  One-half teaspoon of paprika.
+
+Mix well and then spread between the thinly sliced bread.
+
+
+OLIVE SANDWICHES
+
+Remove the stones from one large bottle of queen olives and add
+
+  One onion,
+  Two red peppers,
+
+Put through the food chopper and then add
+
+  Three-quarters cup of mayonnaise,
+  One teaspoon of salt,
+  One and one-half teaspoons of paprika.
+
+Mix and then spread on the prepared bread.
+
+
+OLIVE SAUCE
+
+Mince fine, using the food chopper, a sufficient amount of olives,
+after removing the stones, to measure one-half cup. Place in a
+saucepan and add
+
+  One and one-half cups of cream sauce,
+  Two tablespoons of salt,
+  One-half teaspoon of paprika,
+  One-quarter teaspoon of mustard.
+
+Blend well and then bring to the boiling point and serve. This sauce
+may be made, for variety's sake, with one and one-half cups of tomato
+sauce to replace the cream sauce; then add two tablespoons of grated
+cheese. Heat and serve.
+
+
+SPANISH MEAT LOAF
+
+Place in a bowl
+
+  One and one-half cups of prepared bread,
+  One cup of finely minced cold-cooked mutton,
+  One cup of pimento olives, chopped fine,
+  One-half cup of finely minced onions,
+  One egg,
+  Two teaspoons of salt,
+  One teaspoon of paprika,
+  One-quarter teaspoon of thyme,
+  One-half cup thick cream sauce.
+
+Mix thoroughly and then pack into the prepared loaf-shaped pan. Place
+in a larger pan containing hot water and then bake in a moderate oven
+for forty minutes. Serve with olive sauce. To prepare bread, soak
+stale bread in cold water; press dry; rub through fine sieve.
+
+
+OLIVE AND CLAM COCKTAIL
+
+Use olive meats for this. Olive meats are pieces of olives cut from
+large olives and packed in jars. There are no stones nor waste. Place
+in a small bowl
+
+  Three tablespoons of chili sauce,
+  One tablespoon of horseradish,
+  One tablespoon of lemon juice,
+  One-quarter cup of olive meats,
+  One teaspoon of salt,
+  One teaspoon of paprika,
+  One tablespoon of grated onion.
+
+Mix thoroughly and then divide into four cocktail glasses. Add three
+cherrystone or little-neck clams to each glass.
+
+
+
+
+SAUCES
+
+
+A formula is necessary if the housewife is to have her sauces uniform,
+so that
+
+One level tablespoon of flour and one cup of milk make a thin sauce,
+as for soups.
+
+Two level tablespoons of flour and one cup of milk make a thin sauce.
+
+Three level tablespoons of flour and one cup of milk make a medium
+sauce.
+
+Four tablespoons of flour and one cup of milk make a thick sauce.
+
+Five level tablespoons of flour and one cup of milk make a sauce for
+cutlets, croquettes, etc.
+
+Use a saucepan that is scoured bright, add the flour to the cold milk
+and then stir to dissolve, using fork or wire whip to facilitate the
+process. Never use a spoon for this purpose, as it is impossible to
+thoroughly dissolve the lumps. Place on the fire and bring to a boil,
+stirring constantly. Cook for five minutes after the boiling point is
+reached and then remove from the fire and add seasoning. It is then
+ready to use. If you desire a butter flavor, add one tablespoonful of
+butter with the seasoning and stir until melted.
+
+Part milk and water, stock, chicken broth, oyster or clam juice may be
+used in place of all milk with very good results. When making soups
+or sauces for meat and vegetable dishes the liquid from the canned
+vegetables, or the water in which the fresh vegetables were cooked,
+may be combined with an equal portion of milk.
+
+Many splendid varieties of sauce can be made from the plain cream
+sauce. For parsley sauce add four tablespoonfuls of finely chopped
+parsley to one cup of cream sauce.
+
+
+ONION SAUCE
+
+One-half cupful of cooked onions, rubbed through a coarse sieve, and
+then add to one cupful of cream sauce.
+
+
+PIMENTO CREAM SAUCE
+
+Three canned pimentos, rubbed through a fine sieve and then add to one
+cupful of cream sauce.
+
+
+SUPREME SAUCE
+
+  One cupful of thick cream sauce,
+  One-half cupful of mushrooms, pared and cut in pieces and parboiled,
+  Yolk of one egg.
+
+Seasoning well to taste.
+
+
+CELERY SAUCE
+
+  One cup of thick cream sauce,
+  One cup of finely diced celery, parboiled until tender,
+  One teaspoon of salt,
+  One-half teaspoon of paprika.
+
+Blend well.
+
+
+ADMIRAL SAUCE
+
+  One cup of thick cream sauce,
+  Grated rind of one-quarter lemon,
+  Two tablespoons of capers,
+  Two tablespoons of finely chopped parsley,
+  Juice of one-half lemon,
+  Two tablespoons of butter.
+
+Stir until well blended and then heat until just below the boiling
+point. Season.
+
+
+BEARNAISE SAUCE
+
+  One-half cup of thick cream sauce,
+  Yolks of two eggs,
+  One teaspoon of grated onion,
+  Three tablespoons of butter.
+
+Blend well, and now add
+
+  One teaspoon of salt,
+  One-half teaspoon of white pepper,
+  One-half teaspoon of paprika,
+  Juice of one lemon.
+
+Stir constantly until scalding hot. This sauce will not curdle if left
+standing for a few minutes.
+
+
+CREAM HORSERADISH SAUCE
+
+  One cup of medium cream sauce,
+  Two tablespoons of grated horseradish,
+  Two tablespoons of lemon juice,
+  Three tablespoons of finely minced parsley,
+  One-half teaspoon of mustard,
+  One-half teaspoon of white pepper,
+  One teaspoon of salt.
+
+Beat thoroughly to mix.
+
+
+MAINTENON SAUCE (FOR AU GRATIN DISHES)
+
+  One cup of medium cream sauce,
+  Two tablespoons of grated cheese,
+  Two tablespoons of finely minced parsley,
+  One tablespoon of grated onion,
+  One and one-half teaspoons of salt,
+  One teaspoonful of paprika,
+  One-quarter teaspoon of mustard,
+  One teaspoon of lemon juice.
+
+Blend well.
+
+
+CHEESE SAUCE
+
+  One cup of medium cream sauce.
+  Four tablespoons of grated cheese,
+  One teaspoon of salt,
+  One-half teaspoon of paprika,
+  One-quarter teaspoon of mustard.
+
+Blend well until the cheese is melted.
+
+
+MUSTARD SAUCE
+
+  One-half cup of medium cream sauce,
+  Two tablespoons of white wine vinegar,
+  Yolk of one egg,
+  One teaspoon of mustard,
+  One teaspoon of salt,
+  One-half teaspoon of paprika.
+
+Beat thoroughly to mix and then heat to the boiling point.
+
+In no other part of cookery does the skill of the cook show to
+advantage as in the way in which the various sauces are prepared
+and served. To make a perfect sauce is an art in cooking. Many plain
+foods, as well as the use of leftovers, may, by the addition of a good
+sauce, be turned into palatable and attractive dishes.
+
+Three or four cupfuls of cream sauce may be made at one time and then
+poured into a bowl and covered with a damp napkin, and placed in the
+icebox until needed. The sauce will keep in a cool place for three or
+four days and will relieve the necessity of making a sauce every day.
+
+To use, measure three-quarters of a cupful of sauce and add
+one-quarter cupful of hot water. Place in a double boiler to heat,
+stirring frequently to blend. It is then ready to use. Always use a
+double boiler in the preparation of sauces made from this cream sauce.
+This will prevent scorching.
+
+
+CUCUMBER SAUCE
+
+  One cup of thick cream sauce,
+  One small cucumber, pared and grated,
+  One and one-half teaspoons of salt,
+  One teaspoon of paprika.
+
+Heat to the boiling point and then cook for five minutes.
+
+
+OYSTER SAUCE
+
+  One cup of thick cream sauce,
+  Eight medium-sized oysters, chopped fine,
+  One teaspoon of finely minced parsley,
+  One teaspoon of salt,
+  One teaspoonful of white pepper.
+
+Blend well and then heat to the boiling point, and cook for five
+minutes.
+
+
+MUSHROOM SAUCE
+
+Place one and one-half cups of milk in a saucepan and add four
+tablespoons of flour. Stir until dissolved and then bring to a boil.
+Cook for five minutes and then add
+
+  One cup of diced and parboiled mushrooms,
+  One well-beaten egg,
+  One teaspoon of salt,
+  One teaspoon of paprika,
+  Three tablespoons of finely chopped parsley.
+
+Beat to mix and then cook for two minutes and use.
+
+
+PARSLEY SAUCE
+
+  One and one-half cups of cream sauce,
+  One-half cup of finely chopped parsley,
+  Three tablespoons of butter,
+  Two teaspoons of salt,
+  One teaspoon of white pepper.
+
+Beat to mix.
+
+
+CREOLE SAUCE
+
+  One cup of stewed tomatoes,
+  Three onions,
+  One green pepper, chopped fine.
+
+Place in a saucepan and cook slowly until the onion and pepper are
+soft. Rub through a fine sieve and then add
+
+  Two tablespoons of cornstarch dissolved in
+  One-half cup of water,
+  One teaspoon of salt,
+  One teaspoon of paprika,
+  One-fourth teaspoon of mustard.
+
+Bring to a boil and cook slowly for ten minutes and then serve.
+
+
+TARTARE SAUCE
+
+  One-half cup of mayonnaise dressing,
+  One onion grated,
+  Five tablespoons of finely chopped parsley,
+  One sour pickle, chopped fine,
+  One teaspoon of salt,
+  One-half teaspoon of mustard,
+  One-half teaspoon of paprika.
+
+Mix thoroughly and then serve very cold.
+
+
+HERB SAUCE
+
+Make one and one-half cups of cream sauce and then add
+
+  One cup of finely chopped parsley,
+  One tablespoon of grated onion,
+  One-half green pepper, minced fine,
+  One and one-half teaspoons of salt,
+  One-half teaspoon of pepper.
+
+Simmer slowly for ten minutes.
+
+
+MINT SAUCE
+
+Shred a bunch of mint fine, and then place in a saucepan and add
+
+  Three-quarters cup of water,
+  One-quarter cup of sugar.
+
+Bring to a boil and cook slowly for ten minutes. Add one-half cupful
+of white wine vinegar and remove from the fire. Let stand for one-half
+hour and then strain. Leftover portions may be bottled and the bottles
+stored in a cool place for future use.
+
+
+ENGLISH MUSTARD SAUCE
+
+Place in a soup plate
+
+  One teaspoon of mustard,
+  One teaspoon of sugar,
+  One-half teaspoon of salt,
+  One-half teaspoon of paprika,
+  Two tablespoons of salad oil.
+
+Work to a smooth paste, and then slowly beat in three tablespoons
+of cream and one teaspoon of lemon juice. Beat until thick and then
+serve.
+
+
+HOLLANDAISE SAUCE
+
+  Four tablespoons of salad oil,
+  Two tablespoons of vinegar,
+  One tablespoon of water,
+  One teaspoon of salt,
+  One-half teaspoon of paprika.
+
+Heat in a double boiler to the scalding point and then drop in the
+yolk of an egg. Stir until thick. Use at once. If it should curdle,
+add one tablespoonful of boiling water and stir constantly until
+thick.
+
+
+RAVIGOTTE SAUCE
+
+Chop very fine sufficient parsley. To measure
+
+  One-half cup,
+  One large green pepper,
+  One onion,
+  One leek.
+
+Place in a bowl and add
+
+  One cup of mayonnaise,
+  One teaspoon of salt,
+  One teaspoon of paprika,
+  One-half teaspoon of mustard,
+  Two teaspoons of lemon juice.
+
+Blend well to thoroughly mix.
+
+
+BROILED CHICKEN, BACON GARNISH
+
+Select a plump broiler and then singe. Then split down the back and
+draw. Wash well. Remove the breast bone. Place in a frying pan, the
+split side down, and add one cup of water. Cover closely and then
+steam for ten minutes. Now rub well with shortening. Dust very lightly
+with flour. Broil for twenty minutes, turning every four minutes; lift
+to a hot platter, brush with melted butter and garnish with bacon.
+
+
+EMINCE OF GIBLETS
+
+Cook the giblets and neck, then cool. Mince fine and add two
+hard-boiled eggs and one and one-half cups of cream sauce, and
+
+  Two tablespoons finely minced parsley,
+  One and one-half teaspoons of salt,
+  One teaspoon of paprika.
+
+Heat to boiling point and then simmer slowly for ten minutes.
+
+
+CHICKEN POT ROAST, CEDAR HOLLOW STYLE
+
+Select a fat stewing chicken and then singe and draw. Wash and wipe
+with a clean cloth. Place in a fireless cooker or cook until tender.
+Now rub with shortening and dust with flour and brown in hot fat in a
+deep saucepan. Turn the chicken frequently so that it can be browned
+on all sides. When the chicken is nicely browned, add
+
+  Four tablespoons of flour,
+  Three cups of chicken stock,
+  One-half cup of grated carrot,
+  Two green peppers chopped fine,
+  One-half cup of finely minced onions.
+
+Simmer slowly for one-half hour. Season and serve.
+
+
+CHICKEN AND RICE CURRY
+
+Wash one-half cupful of rice in plenty of warm water and then drain.
+Rinse again and then place in a saucepan and add two and one-half cups
+of boiling water. Cook gently until the grains are soft and the water
+absorbed. Now place
+
+  One teaspoon of bacon or chicken fat,
+  Three tablespoons of flour
+
+in an iron frying pan and brown carefully until a dark brown, then add
+
+  One and one-half cups of chicken stock,
+  Two large onions, chopped very fine,
+  Two tablespoons of catsup,
+  One tablespoon of Worcestershire sauce,
+  Three-quarters teaspoon of curry powder,
+  One teaspoon of salt.
+
+Cook gently to the boiling point and then add one cupful of shredded
+chicken meat and the prepared rice. Heat slowly until very hot and
+then turn on a hot platter and garnish with finely shredded parsley,
+then serve.
+
+
+HOW TO PREPARE CHICKEN FOR CHICKEN SALAD OR COLD CUTS
+
+Singe and draw the chicken and then cut as for fricasseeing. Now place
+the back of the carcass, giblets and the thighs and legs in a saucepan
+and cover with cold water. Bring to a boil and then turn into a
+colander and place under cold running water. Then drop into a saucepan
+containing boiling water and cook for ten minutes. Blanch in the
+colander under cold running water. Repeat this three times and then
+add the balance of the chicken and cook slowly until tender. Cool in
+the liquid. Pick the meat from the neck and back of the carcass and
+mince the giblets fine. Put the skin through the food chopper. Use
+this for chicken loaf.
+
+
+CHICKEN LOAF
+
+Use two cups of mince prepared from the skin, giblets and meat from
+the carcass.
+
+  One and one-half cups of cold cooked oatmeal,
+  One onion, grated,
+  One-half teaspoon of powdered thyme,
+  One-half teaspoon mustard,
+  Three teaspoons of salt,
+  One and one-half teaspoons of paprika,
+  Two green peppers chopped fine,
+  Four tablespoons of chicken fat,
+  One egg,
+  One-half cup of chicken stock.
+
+Mix thoroughly and then pour into a well-greased and floured
+loaf-shaped pan. Set this pan in a larger one containing hot water.
+Bake in a moderate oven for one and one-quarter hours. Serve hot
+with a cream, tomato or brown sauce, or serve cold with a garnish of
+asparagus and with Hollandaise, mayonnaise or cream horseradish sauce.
+
+
+ROAST CHICKEN
+
+Prepare the chicken. Fill with
+
+  Two stalks of celery,
+  Two onions,
+  One cupful of bread crumbs,
+  One fagot of potherbs,
+  Two tablespoons of butter, or shortening,
+  One egg.
+
+Put the celery, onions and potherbs through the food chopper. Mix
+bread crumbs, butter and beaten egg. Fill into the chicken and then
+sew the opening. Shape and roast in a moderate oven for twenty minutes
+to the pound. Baste every ten minutes the first half hour, then every
+twenty minutes until the chicken is cooked.
+
+
+ENCHILDAS
+
+Place
+
+  One cup of flour,
+  One-quarter cup of cornflour,
+  One teaspoon of salt,
+  One tablespoon of shortening,
+
+in a mixing bowl. Sift to mix and then add sufficient water to make
+a dough. Break the dough into pieces the size of a large walnut,
+and then roll out very thin. You may bake the tortillas on the iron
+griddle on the top of the stove or fry them in a pan, using a little
+shortening. Keep on a clean towel until all are fried. Now place two
+ounces of grated cheese in a bowl and add two onions that have been
+cooked until tender in two tablespoons of shortening and
+
+  One-half cup of finely chopped cold meat, preferably chicken,
+  Two tablespoons of chili sauce.
+
+Mix to blend and then spread the tortillas with this mixture. Roll or
+fold and then pour over them more hot chili sauce.
+
+
+CHICKEN GUMBO OKRA
+
+Clean and cut the chicken for stewing. Brown quickly in hot fat. Lift
+to a deep saucepan and add
+
+  Two quarts of water,
+  Four onions,
+  One bay leaf,
+  Two cloves.
+
+Cook until the chicken is tender. Now thicken the liquid slightly with
+cornstarch. Season with
+
+  Red pepper and salt,
+  Two tablespoons of fine chopped parsley,
+  One-half teaspoon of thyme,
+  One tablespoon of gumbo or file,
+  Two cups of cooked okra.
+
+Send to the table at once and serve with plenty of boiled rice.
+
+NOTE.--Gumbo, or file, is a powder made and sold in Louisiana. It is
+composed of young sassafras leaves. File can be purchased in fancy
+grocery stores.
+
+
+CHICKEN MOUSSE
+
+Put sufficient boiled cold chicken through a food chopper to measure
+two cups, using the fine knife. Place in a bowl and add
+
+  Two teaspoons of grated onion,
+  One-half teaspoon of paprika,
+  One teaspoon salt.
+
+Mix well and then soak one and one-half level tablespoons of gelatine
+in four tablespoons of cold water for twenty minutes, then add
+one-half cup of boiling chicken stock. Simmer slowly for five minutes
+and then strain into the prepared chicken meat. Stir until it is cool,
+and then fold in one cup of whipped cream. Pour into small custard
+cups that have been rinsed with cold water. Set in a cold place for
+six hours to mould. Unmould in a nest of crisp lettuce leaves.
+
+
+
+
+POULTRY
+
+
+To roast young chickens and guineas: singe, draw and prepare the fowl;
+now rub the entire bird well with plenty of shortening. Dust very
+lightly with flour, place in pan in hot oven for fifteen minutes; now
+turn the fowl breast down in the pan and reduce the heat of the oven
+to moderate. Baste every ten minutes with following mixture:
+
+  One pint boiling water,
+  Two tablespoons butter.
+
+When fowl is tender turn on back to allow breast to brown, basting
+every five minutes. Placing the breast of the chicken down in the pan
+throws the bony structure of the carcass to the intense heat of the
+oven. The constant basting causes the moisture to permeate the dry
+white meat, making it juicy and tender.
+
+If you desire, lay a few strips of bacon over the breast when browning
+it, just before you remove it from oven. It will improve the flavor.
+
+
+CHICKEN SALAD SANDWICHES
+
+Cut the meat from a three-and-one-half-pound cold boiled fowl and then
+put through the food chopper, using the coarsest knife. Place in a
+bowl, adding one medium-sized head of lettuce, shredded fine. Place
+
+  One small onion, grated,
+  One green pepper, minced fine,
+  One and one-half cups of mayonnaise or salad dressing,
+  Two and one-half teaspoons of salt,
+  One teaspoon of paprika.
+
+Mix and then fill into quart fruit jars. This amount will make from
+forty to fifty sandwiches.
+
+
+BAKED SQUAB
+
+Split the squab down the back with a sharp knife and then clean
+thoroughly. Wash well and wipe dry. Place in cool place until needed.
+
+Mince the giblets fine and then parboil. Now soak stale bread until
+soft. Squeeze dry and measure three-quarters of a cupful. Place in
+frying pan and add
+
+  One-quarter cup of finely minced celery leaves,
+  Minced giblets,
+  One onion, minced fine,
+  One teaspoon of salt,
+  One teaspoon of poultry seasoning,
+  Four tablespoons of shortening.
+
+Cook gently until onions are soft and then cool. Fill into squab and
+then sew up with darning needle and stout string. Rub with shortening
+and dust with cornflour. Place in a hot oven and bake, basting with
+boiling water.
+
+When the back is well browned reduce the heat and turn the bird on its
+back and let brown slowly, allowing fifty-five minutes for cooking the
+squab. Filling may be placed in chicken or guinea if desired.
+
+
+TENNESSEE TURKEY HASH
+
+Cut sufficient turkey in one-half inch blocks to measure two cupfuls.
+Now add
+
+  One cup of diced celery,
+  One onion, minced fine,
+  One tablespoon of butter,
+  One tablespoon of cornstarch.
+
+Mix thoroughly, then add
+
+  One-half cup of boiling water.
+
+Cook slowly until the meat is very tender, then serve garnished with
+finely chopped parsley and hot cornmeal waffles.
+
+
+FILLET OF CHICKEN, POINDEXTER
+
+Singe, draw and then wash thoroughly a large stewing chicken and then
+cook until tender. Let cool. Now cut the wings and take out the bones,
+breaking as little as possible. Cut the breast into slices a little
+larger than an oyster and remove the legs and thighs. Remove the bones
+and then cut the meat into neat filets. If the meat breaks apart,
+press firmly together and then season, roll in flour and dip in beaten
+egg; then roll in fine bread crumbs. Press firmly. Fry until golden
+brown in hot fat. This may be prepared early in the day and then set
+in the oven to heat.
+
+
+CHICKEN TAMALES
+
+Soak the corn husks in cold water for two hours. Place in a saucepan
+
+  Two cups of chicken stock,
+  One teaspoon of salt,
+  Three-quarters cup of cornmeal.
+
+Cook until thick mush, cool and then place in a bowl
+
+  Three-quarters cup of finely chopped chicken meat,
+  One onion, chopped fine,
+  Two green peppers, chopped fine,
+  Six olives, chopped fine,
+  Two dozen seeded raisins.
+
+Mix thoroughly and then drain the corn husks. Spread a layer of the
+corn mush on one part, place a tablespoon of the chicken filling in
+place and then cover with more corn mush, forming a roll a little
+larger than a sausage. Tie securely in corn husk and place in a
+steamer or a double boiler and cook for one and one-quarter hours.
+Other meat may be used to replace the chicken and water may be used in
+place of the chicken stock to make the mush.
+
+
+
+
+HONEY RECIPES
+
+
+CANDIED SWEET POTATOES WITH HONEY
+
+Place in an iron frying pan
+
+  Three-quarters cup of honey,
+  Two tablespoons of shortening,
+  One-quarter teaspoon of mace,
+  One-quarter teaspoon of cinnamon.
+
+Bring to a boil and cook until it becomes thick, then add six boiled
+sweet potatoes. Turn them frequently in syrup, adding four tablespoons
+of water to prevent burning. Cook slowly for twenty minutes.
+
+NOTE.--Have the potatoes boiled and then peeled, and ready waiting
+before putting the honey in the pan.
+
+
+HONEY RICE PUDDING
+
+Wash one-half cup of rice thoroughly and then cook until tender and
+the water absorbed in two and one-half cups of water. Turn into a
+baking dish and add
+
+  One cup of honey,
+  Three cups of milk,
+  One well-beaten egg,
+  One-half teaspoon of nutmeg.
+
+Stir to thoroughly mix and then bake in a slow oven for thirty
+minutes.
+
+
+HONEY ICING
+
+Boil one cup of honey until it forms a soft ball when tried in cold
+water. Then pour in a fine stream upon the stiffly beaten white of one
+egg. Beat until the mixture thickens and then spread on the cake.
+
+
+NUT HONEY CAKE
+
+Place in a mixing bowl
+
+  One cup of honey,
+  One cup of brown sugar,
+  Yolks of two eggs,
+  Nine tablespoons of shortening.
+
+Cream together and then add
+
+  Three-quarters cup of sour milk,
+  One and one-half teaspoons of baking soda.
+
+Dissolve the baking soda in the sour milk, then add
+
+  Four cups of flour,
+  Two teaspoons of cinnamon,
+  One-half teaspoon of allspice,
+  One-half teaspoon of cloves,
+  One-half teaspoon of nutmeg,
+  One cup of finely chopped raisins,
+  One cup of finely chopped nuts,
+  One tablespoon of baking powder.
+
+Mix thoroughly and then cut and fold in the stiffly beaten whites
+of two eggs. Pour into well-greased and floured pan and bake in a
+moderate oven for forty minutes. Ice with butter cream icing.
+
+
+HONEY CUSTARD
+
+Place two cups of milk in a mixing bowl and add
+
+  Three-quarters cup of honey,
+  One-quarter teaspoon of nutmeg,
+  Two eggs.
+
+Beat to thoroughly mix and then pour into custard cups. Place cups in
+a baking pan containing water and bake in a slow oven until firm in
+center.
+
+
+HONEY RAISIN TAPIOCA
+
+Wash one cup of tapioca well and then place in a saucepan and add
+
+  One cup of honey,
+  Four cups of water.
+
+Bring to a boil and cook slowly until clear and the tapioca is soft,
+then add
+
+  One-half package of seeded raisins,
+  Yolk of one egg.
+
+Stir to thoroughly blend and then cook fifteen minutes. Serve with
+fruit whip made of
+
+  One-half glass of jelly,
+  White of one egg.
+
+Beat until the mixture holds its shape.
+
+
+HONEY COOKIES
+
+Place in a mixing bowl
+
+  Three-quarters cup of brown sugar,
+  Three-quarters cup of honey,
+  One egg,
+  Seven tablespoons of shortening.
+
+Beat to blend and then add
+
+  Three and three-quarter cups of flour,
+  One-half cup of seeded raisins,
+  One-half cup of finely chopped nuts,
+  One teaspoon of baking powder,
+  One teaspoon of mace.
+
+Roll and cut and then bake in a moderate oven for ten minutes.
+
+
+HONEY CAKES
+
+  One cup of honey,
+  One-half cup of brown sugar,
+  One-half cup of shortening.
+
+Cream well and then add
+
+  Yolks of three eggs,
+  Four cups of sifted flour,
+  One teaspoon of cinnamon,
+  One-half teaspoon of nutmeg,
+  One-half teaspoon of salt,
+  One and one-half teaspoons of baking soda, dissolved in,
+  One cup of sour milk.
+
+Beat to thoroughly mix and then cut and fold in the stiffly beaten
+whites of three eggs. Pour into a well-greased and floured baking
+pan, about one inch deep. Bake in a moderate oven and cool. Cover with
+honey icing.
+
+
+MALVERN CREAM
+
+Place in a saucepan
+
+  Three-quarters cup of honey,
+  Two cups of milk,
+  Six level tablespoons of cornstarch.
+
+Dissolve the starch in cold milk and honey and then place on the stove
+and bring to a boil. Cook for five minutes. Now add
+
+  One teaspoon of vanilla,
+  One-quarter teaspoon of nutmeg.
+
+Beat to thoroughly mix and then rinse custard cups in cold water. Pour
+in the pudding and set aside to mould. When ready to serve unmould and
+serve with crushed fruit.
+
+
+HONEY APPLE PUDDING
+
+  Two cups of stewed apples,
+  One cup of honey,
+  One-half cup of brown sugar,
+  Four tablespoons of shortening,
+  Two cups of fine bread crumbs,
+  One and one-half cups of flour,
+  Two level tablespoons of baking powder,
+  Two teaspoons of cinnamon,
+  One-half teaspoon of cloves.
+
+Beat to mix and then put into a baking dish and bake in a slow oven
+for thirty-five minutes. Serve with a thin apple sauce, sweetened with
+honey.
+
+
+HONEY AND RASPBERRY ADE
+
+Place three baskets of well-washed raspberries in a saucepan and add
+
+  One quart of water,
+  One and one-half cups of honey,
+  One-quarter teaspoon of nutmeg.
+
+Bring to a boil and cook slowly until the fruit is soft, mashing
+frequently with the potato masher. Cool and strain into punch bowl.
+Add a piece of ice and the juice of one orange or one lemon.
+
+
+
+
+FATS
+
+
+Fat is a heat-or fuel-producing food which is very valuable in cold
+weather for supplying the body with heat and energy. Often foods that
+are cooked in fat are termed indigestible; this means that the food is
+not utilized in the body and, owing to some digestive disturbances, it
+becomes part of the waste. Recent experiments tend to show that animal
+fats are assimilated fairly well; undoubtedly it is the misuse of fat
+that is used for frying purposes that has given many fried foods their
+bad reputation. Every normal person requires a certain amount of fat.
+
+Make it a rule when serving fried food to have an acid food, either a
+vegetable or a garnish, accompany the dish.
+
+Here are just a few things to keep in mind when planning to serve
+fried foods: Use very small quantities of foods that are cooked in fat
+for people occupying sedentary positions, while those who are employed
+in active or laborious work may eat a larger proportion. Persons
+who are working at hard manual labor, out of doors, will be able
+to assimilate daily portions of fried food without any physical
+disturbances.
+
+For digestion's sake, learn to serve:
+
+  Juice of lemon with fried fish,
+  Apple sauce with pork or goose,
+  Cranberry or currant jelly with poultry, lamb or mutton,
+  Horseradish with beef.
+
+It is a curious thing that nature demands these combinations to
+equalize the fatty content of the meal. Save and clarify the various
+fats and utilize each particular kind, so that there need be no waste.
+Chop all bits of suet fine and place in a double boiler and then
+render. Chicken and pork fat may be rendered in this way.
+
+An excellent shortening that may be used to replace butter in cooking
+and baking may be made from chicken fat, of which there is usually
+three or more ounces in one fat bird. Remove the fat from the bird
+and place in cold salt water for one hour and then drain and cut into
+small pieces. Render in a double boiler. Pour into a jar and allow to
+harden. Now, when using this fat, use one-third less than the amount
+called for in the recipe. To make pastry, allow four tablespoonfuls
+of this chicken fat to each cup of flour. Chicken fat may be used to
+replace butter for seasoning vegetables and mashed potatoes. This is
+a pure fat free from moisture and seasoning and will go farther than
+butter.
+
+Generally, in speaking of the term "drippings," it meant to include
+fats that cook out from the roast beef, pot roast, soups and corned
+beef. This fat is clarified and then used for sauteing. It cannot be
+used with good results for making pastry and cakes.
+
+To clarify fat: Put the fat in a saucepan and add one cupful of cold
+water to every pound of fat. Add
+
+  One-fourth teaspoon of bicarbonate of soda,
+  One-half teaspoon of salt
+
+Bring to a boil and then simmer slowly for ten minutes. Pour through
+a strainer lined with cheesecloth and allow to harden, then cut into
+pieces. Reheat and pour into jars. Bacon, sausage and ham fats may be
+blended with beef drippings for frying purposes.
+
+Mutton or lamb fat must be clarified and then blended with ham and
+bacon or sausage fat. Fat from bacon, ham and sausages may be used for
+flavoring vegetables in place of butter, for cooking omelets, potato
+cakes, mush and scrapple. It is a splendid seasoning to use for
+macaroni, baked beans with tomato sauce, dried beans and peas in soups
+and when cooking dried lima beans. There is really no need to allow a
+spoonful of these fats to be wasted. Fats that are not available for
+table use should be collected and made into soap.
+
+Do not be falsely economical in trying to do deep frying with these
+fats. They not only will not hold the temperature for successful
+frying without scorching, but they frequently soak into the food and
+make it unfit to eat.
+
+The late war has brought many good vegetable oils upon the market that
+are ideal for cooking purposes and are preferable to the animal
+fats for all cooking. They not only hold a high temperature without
+burning, but also they may be used repeatedly if they are strained
+each time after using. Food cooked in vegetable oil does not absorb
+the fat and it is more digestible and really more economical.
+
+
+
+
+FRYING
+
+
+There are two methods of frying:
+
+_First_.--Sauteing--cooking food in the pan with just sufficient fat
+to prevent scorching. This method is commonly used, but has nothing
+to really recommend it, as the food absorbs quantities of grease. This
+makes it difficult to digest.
+
+_Second_.--Deep-fat frying--it is usual to dip the food to be fried in
+a mixture to coat it and then to roll it in fine bread crumbs and then
+cook in sufficient fat to cover. This forms an air-tight cover that
+prevents the grease from soaking through. A few essential utensils are
+necessary to produce successful results; first, a heavy kettle that
+will not tilt, and second, a frying basket, so that the food may be
+removed quickly when cooked.
+
+The correct temperature for deep-fat frying is 350 degrees Fahrenheit,
+for raw foods, such as crullers, fish, fritters, potatoes, etc. For
+cooked dishes and oysters, cheeseballs, etc., 370 degrees Fahrenheit.
+
+Do not attempt to cook large quantities at one time. This will cause a
+sudden drop in the temperature of the fat, allowing it to permeate the
+food which is cooking and thus give a greasy product.
+
+Now for a word of protection. Do not use too large a kettle. Keep a
+bucket of sand handy in the kitchen, and if for any reason the fat
+catches fire, throw sand on it; do not attempt to remove it from the
+stove; serious burns are apt to result. Just turn out the light and
+throw sand on the fire. Keep the fact in mind that water spreads the
+flames; if no sand is at hand, use salt or flour.
+
+
+MOCK CHERRY PIE
+
+Pick over one and one-half cups of cranberries; then place in a
+saucepan and add
+
+  Three-quarters cup of raisins,
+  One cup of water.
+
+Cook slowly until the berries are soft, and then cool. Now place
+
+  Three-quarters cup of sugar,
+  One-half cup of flour.
+
+in a bowl and rub between the hands to mix. Add sugar and flour and
+stir until dissolved. Bring to a boil and cook for a few minutes.
+Cool. Bake between two crusts. This amount will make two pies.
+
+
+CRANBERRY ROLL
+
+Place in a bowl
+
+  Two cups of sifted flour,
+  One-half teaspoon of salt,
+  Four teaspoons of baking powder,
+  Six tablespoons of sugar.
+
+Sift to mix and then rub in four tablespoons of shortening and mix to
+a dough with two-thirds cup of water or milk. Work to a smooth
+dough and then roll out one-quarter inch thick. Spread with a thick
+cranberry conserve; roll as for jelly-roll, tucking the ends in
+securely. Place in a well-greased baking pan and bake in a moderate
+oven for ten minutes. Start basting with
+
+  One-half cup of syrup,
+  Four tablespoons of water.
+
+Serve the roll with cranberry sauce.
+
+
+STRAWBERRY CUSTARD TART
+
+This old English sweet is delicious. Line a pie tin with plain pastry
+and then cover the bottom of the prepared tin with strawberries. Then
+place in a bowl
+
+  One cup of milk,
+  Two eggs,
+  One-half cup of sugar.
+
+Beat with egg-beater to thoroughly mix and then pour over the berries.
+Dust the top lightly with nutmeg and bake in a slow oven until the
+custard is firm. Set aside to cool. Dot the top with strawberry
+preserves.
+
+
+CRANBERRY CONSERVE
+
+Look over carefully and remove all the bruised and spoiled berries
+from one quart of cranberries. Place in a saucepan and add one cup of
+water. Cook slowly until soft and then rub through a sieve. Return to
+the saucepan and add
+
+  Two cups of sugar,
+  One cup of seeded raisins.
+
+Bring to a boil and cook for ten minutes. Pour into a dish and set
+aside to cool.
+
+
+CREAM PUFFS
+
+Place one cup of water in a saucepan and add one-half cup of
+shortening. Bring to a boil and then add one and one-quarter cups of
+flour, stirring constantly. Cook until the mixture forms into a ball
+on the spoon, then lift into a bowl and now beat in three eggs, one at
+a time. Beat in each egg until well blended. Drop by the spoonful on
+well-greased baking sheet three inches apart. Bake for twenty minutes
+in a hot oven, then reduce the heat to moderate and bake for fifteen
+minutes longer. Do not open the oven door for ten minutes after
+putting the puffs in the oven.
+
+
+PEACH ROLL
+
+Place in a mixing bowl
+
+  Two cups of flour,
+  One teaspoon of salt,
+  Four teaspoons of baking powder,
+  Three tablespoons of sugar.
+
+Sift to mix and then rub in five tablespoons of shortening, and mix
+to a dough with two-thirds of a cup of ice-cold water. Roll out on a
+well-floured pastry board one-quarter inch thick. Now cover with the
+prepared peaches and then sift over
+
+  One-half cup of sugar,
+  One-half teaspoon of cinnamon.
+
+Roll as for jelly roll, tucking the ends in securely. Place in
+a well-greased and floured pan and bake in a moderate oven for
+forty-five minutes. Baste every ten minutes with
+
+  One-half cup of syrup,
+  Five tablespoons of water,
+  One-quarter teaspoon of nutmeg.
+
+Stir to thoroughly mix before basting the roll. Remove the roll to a
+large platter when baked and serve cold, with crushed and sweetened
+peaches in place of a sauce.
+
+To prepare the peaches for the roll select the fully ripe peaches
+and cut into thin slices; if they are clinging stones, cut into small
+pieces.
+
+
+CHOCOLATE PIE
+
+Place in a saucepan
+
+  One and one-half cups of water,
+  One-half cup of cocoa,
+  One-half cup of cornstarch,
+  One cup of sugar.
+
+Stir until the cornstarch is dissolved and then bring to a boil and
+cook for five minutes. Cool and then pour into pastry lined pie tin.
+Bake in a slow oven for thirty minutes.
+
+
+BUTTERSCOTCH PIE
+
+Line a pie tin with plain pastry and then place in a saucepan
+
+  Three tablespoons of butter,
+  One cup of brown sugar.
+
+Heat slowly and cook for three minutes. Then place one and one-half
+cups of cold milk in a bowl and add four level tablespoons of
+cornstarch to the milk. Stir to dissolve the starch and add to the
+cooked sugar and stir constantly to thoroughly blend. Bring to a boil
+and cook for three minutes. Cool and add
+
+  One well-beaten egg.
+
+Then pour into the prepared pie plate. Care must be taken not to let
+the sugar caramel.
+
+
+ARTICHOKES
+
+The artichoke is a plant closely resembling the thistle, and it is
+extensively cultivated for its flowering head. The head is gathered
+just before the flower expands. The eatable portion is the fleshy part
+of the calyx, the bottom or basin of the blossom and the true base of
+the leaves of the flower.
+
+The flesh of the artichokes correspond closely to that which the
+old world folks call the cheese of the thistle. On the Continent,
+in Europe, the artichoke is frequently served raw, as a salad, with
+either French or Parisian dressing. Under ordinary circumstances
+the fruit as prepared for market will keep several weeks. The canned
+artichoke, which was imported quite extensively before the war,
+consisted of the fronds and bottoms. It came in large quantities from
+both France and Italy.
+
+The artichoke buds are used exclusively for garnishing.
+
+
+THE JERUSALEM ARTICHOKE
+
+This kind of artichoke is a tuber of the species of the sunflower;
+it resembles somewhat the Irish potato. It has a sweetish flavor and
+contains a large amount of natural water. This species of artichoke is
+more valuable than the common artichoke.
+
+The two principal types of the Jerusalem artichokes are
+
+  First: Long with reddish skin,
+  Second: Round, knobby and white in color.
+
+On the Continent they are frequently eaten raw, with just a plain
+seasoning of salt, pepper and vinegar; in fact, much as we eat the
+American radish. They are frequently made into soup.
+
+The word Jerusalem is a queer cross of dialect from the Italian word
+_girasole_, meaning sunflower.
+
+
+TO COOK
+
+Soak the fruit in a bowl of cold water for two hours; then shake about
+in the water freely to remove all traces of sand. Plunge into boiling
+water and cook until tender; then drain. Serve in choice of following
+methods:
+
+
+ARTICHOKE HOLLANDAISE SAUCE
+
+Prepare artichoke as given above. Cut into pieces; then cook until
+tender; drain and lift each portion on a thin slice of toasted bread.
+Cover with Hollandaise dressing.
+
+
+ARTICHOKE VINAIGRETTE
+
+Cut one cold boiled artichoke into quarters; then place in deep bowl
+and cover with following dressing. Place in a bowl
+
+  One teaspoon of sugar,
+  One-half teaspoon of salt,
+  One-half teaspoon of paprika,
+  One-half teaspoon of mustard,
+  Juice of one-half lemon or two tablespoons of vinegar,
+  Five tablespoons of salad oil.
+
+Beat to thoroughly mix. Now add one tablespoon of grated onion and
+stir until well blended. Place artichoke in nest of lettuce; pour over
+dressing. Serve garnished with finely chopped pimento.
+
+
+ARTICHOKE FRIED IN BATTER
+
+Cook artichoke until tender; drain and cut into eighths; dip in the
+batter; fry until golden brown in hot fat. Serve with cheese sauce.
+
+Break in a bowl
+
+  One egg,
+  Two tablespoons of water,
+
+Beat to mix. Add
+
+  Seven level tablespoons of flour,
+  One-half teaspoon of salt,
+  One-quarter teaspoon of pepper,
+  One teaspoon of vinegar,
+  One teaspoon of grated onion.
+
+Beat well to mix; now dip artichoke in flour; then shake to loosen
+excess flour. Now dip in batter; fry golden brown.
+
+
+
+
+ONIONS
+
+
+ONION AND POTATO MINCE
+
+Pare and slice sufficient onions to measure one cupful. Parboil and
+then drain. Now place four tablespoons of fat in a frying pan and add
+the onions and one and a half cups of mashed potatoes. Turn constantly
+until well blended and then form into an omelet shape in a pan, and
+turn on a warm platter and serve with cream sauce.
+
+
+ONIONS IN RAMEKINS
+
+Peel and boil until tender one dozen medium-sized onions. Drain and
+then place in ramekins. Season and cover with cream sauce. Dust the
+top with a few breadcrumbs and then sprinkle with one teaspoon of
+grated cheese. Dust lightly with paprika and then bake for fifteen
+minutes in a moderate oven.
+
+
+ONIONS FRIED IN BUTTER
+
+Pare and cook one dozen medium-sized onions until tender, taking care
+that they do not break. Drain and then cool, and when ready to prepare
+dip in batter and then fry in hot fat, and serve with Hollandaise
+sauce. How to prepare the batter:
+
+Place in a bowl
+
+  Six tablespoons of water,
+  Eight tablespoons of flour,
+  One-half teaspoon of salt.
+
+Beat to mix and then roll the onions in flour and then dip in a batter
+and fry until golden brown in hot fat.
+
+
+FRENCH FRIED ONIONS
+
+Peel large onions and then cut into one-half-inch slices. Fry until
+golden brown in hot fat and serve as a garnish with omelets, fish,
+cold meat, etc.
+
+
+BAKED ONIONS
+
+Large or Spanish onions are best for this dish. Peel the onions and
+then boil until tender, and then take care that the onion does not
+become soft. Lift and then cool, and carefully remove the centres.
+Now prepare the following as a filling for four large or eight
+medium-sized onions.
+
+  Four tablespoons of grated cheese,
+  Six tablespoons of fine bread crumbs,
+  One teaspoon of salt,
+  One teaspoon of paprika,
+  Two teaspoons of finely minced parsley,
+  One egg.
+
+Mix thoroughly to blend and then fill the cavity of the onions,
+forming into a point or top one inch over the onion. Dust the onion
+lightly with flour and then place in a baking dish. Now baste onions
+with melted shortening and bake for twenty-five minutes in a moderate
+oven. Chop the onions which have been removed from the centres very
+fine and add to one cup of cream sauce with
+
+  One and one-half teaspoons of salt,
+  One-half teaspoon of white pepper,
+  Three tablespoons of parsley,
+  One well-beaten egg.
+
+Beat to mix thoroughly and then heat to the boiling point. Serve over
+the baked onions. This dish will replace meat for luncheon.
+
+
+SWISS ONION AND POTATO PANCAKES
+
+Peel and put two Spanish onions through the food chopper, using a
+fine knife. Place in a bowl and then pare and grate four medium-sized
+potatoes into a bowl and add
+
+  Three-quarters cup of milk,
+  One egg,
+  One tablespoon of syrup,
+  One and one-half teaspoons of salt,
+  One-half teaspoon of pepper,
+  Seven-eighths cup of flour,
+  Two level teaspoons of baking powder,
+  Two level teaspoons of shortening.
+
+Beat to mix and then fry like pancakes. Serve with parsley butter.
+
+
+ONION CUSTARD
+
+Chop sufficient onions to measure one-half cup. Parboil and then
+drain. Now place in a bowl
+
+  One and one-half cups of milk,
+  Two eggs,
+  One teaspoon of salt,
+  One teaspoon of paprika,
+  Two tablespoons of finely chopped parsley.
+
+Beat to mix and then grease the custard cups. Add one-half cup of fine
+breadcrumbs to the prepared onions. Mix well and then divide into six
+cups. Pour the prepared custard on the top. Place the cups in a baking
+pan, add one quart of water and then place in a moderate oven and bake
+until firm in the centre, usually about twenty-five minutes. The water
+in the baking pan prevents the custards from cooking too fast. Serve
+in the cups or let stand for five minutes before taking from the mould
+and putting on a slice of toast.
+
+
+PARSLEY BUTTER
+
+  Two tablespoons of butter,
+  Three tablespoons of finely minced parsley,
+  One teaspoon of lemon juice.
+
+Beat to a smooth paste and use. This dish will replace potatoes in the
+luncheon menu.
+
+
+HAVANA BANANA PASTRY
+
+  Two cups of flour,
+  One-half teaspoon of salt,
+  Two teaspoons of baking powder,
+  One tablespoon of sugar.
+
+Place in a mixing bowl and sift to thoroughly mix. Now rub into the
+prepared flour eight tablespoons of shortening and then mix to a dough
+with one-half cup of ice-cold water. Roll the pastry on a slightly
+floured pastry board one-fourth inch thick; cut in oblongs three
+inches wide and six inches long. Peel the banana and lay on the
+pastry; sprinkle with
+
+  One teaspoon of brown sugar,
+  Pinch of nutmeg,
+  Pinch of cinnamon,
+  One-half teaspoon of butter.
+
+Brush the edges of the pastry with cold water and press firmly
+together, inclosing the banana. Lay on a well-greased and floured
+baking sheet, placing the side which was fastened together down. Brush
+with beaten egg and bake in a moderate oven for eighteen minutes.
+Serve just as you would other pastries.
+
+
+FRIED BANANAS
+
+Peel the bananas and then cut into two; roll in flour and then dip in
+beaten egg and roll in fine crumbs. Fry until golden brown and serve
+with broiled steak or chops or chicken fricassee.
+
+
+BANANA CUSTARD PIE
+
+Pare and then rub through a fine sieve sufficient bananas to measure
+one cup. Place in a mixing bowl and add
+
+  One-half cup of sugar,
+  Juice of one lemon,
+  One-quarter teaspoon of grated rind of lemon.
+
+Stir to mix and then add slowly, beating to mix
+
+  One cup of milk,
+  Yolk of one egg,
+  One whole egg,
+  One-quarter teaspoon of nutmeg.
+
+Beat to mix and then pour in a pie plate lined with plain pastry. Bake
+in a slow oven for twenty-five minutes and then cool. Use the white of
+egg and one-half glass of jelly for fruit whip.
+
+
+BANANA ICE CREAM
+
+  One and one-half cups of banana pulp,
+  One cup of sugar,
+  Juice of one lemon.
+
+Place in a mixing bowl and then cover and set aside. Now place
+
+  Two and one-half cups of milk,
+  Four tablespoons of cornstarch,
+
+in a saucepan and stir to dissolve the starch. Bring to a boil and
+cook for five minutes. Add the yolks of two eggs. Beat to thoroughly
+mix and add the banana mixture. Beat hard to blend. Now beat into the
+mixture the stiffly beaten whites of the two eggs. Freeze in the usual
+manner, using three parts ice to one part salt. This amount will make
+three pints of ice-cream.
+
+
+BANANA STUFFING FOR CHICKEN
+
+Pare and rub through a sieve four bananas. Place in a bowl and add
+
+  One-half grated onion,
+  One green pepper, chopped fine,
+  Three tablespoons of finely chopped parsley,
+  Four slices of bacon chopped fine,
+  One and one-quarter cups of bread crumbs,
+  Pinch of thyme,
+  One egg,
+  One teaspoon of salt.
+
+Mix thoroughly and then fill into the chicken and roast in the usual
+manner.
+
+
+BANANA FRITTERS
+
+Place in a mixing bowl
+
+  One cup of banana pulp,
+  One-quarter cup of sugar,
+  Yolks of two eggs,
+  One tablespoon of shortening.
+
+Beat to mix and then add
+
+  One and one-half cups of flour,
+  One and one-half teaspoons of baking powder.
+
+Beat to mix and then cut and fold into the mixture whites of two eggs,
+beaten stiff. Fry in deep fat until golden brown and then serve with
+banana sauce.
+
+
+BAKED BANANAS
+
+Wash the bananas and remove just one strip from the top. Place in a
+baking pan and add one-half cup of water and bake in a moderate oven
+for one-half hour.
+
+
+BANANA MUFFINS
+
+Rub a sufficient number of bananas through a sieve to measure one cup.
+Place in a mixing bowl and add
+
+  One cup of brown sugar,
+  Four tablespoons of shortening,
+  Two cups of flour,
+  Five teaspoons of baking powder,
+  One cup of milk,
+  One-half teaspoon of nutmeg.
+
+Beat to mix and then bake in well-greased and floured muffin pans in a
+moderate oven for twenty-five minutes. Ice the tops with water-icing.
+
+
+RICE BANANAS AND POACHED EGGS
+
+Cook one-fourth cup of rice in one and one-fourth cups of water until
+the rice is soft and the water absorbed. Place in a baking dish and
+cover one inch deep with sliced bananas. Place in the oven and bake
+for ten minutes. Now lay on one poached egg for each service. Garnish
+with a strip of bacon and serve with parsley sauce.
+
+
+BANANA PANCAKES
+
+Place in a mixing bowl
+
+  One cup of crushed bananas,
+  One cup of milk,
+  One and one-half cups of flour,
+  Two tablespoons of syrup,
+  Two tablespoons of shortening,
+  One egg,
+  Two teaspoons of baking powder.
+
+Beat to mix and then bake in the usual manner on a well-greased
+smoking hot frying pan.
+
+
+BANANA SAUCE
+
+  One-half cup of crushed banana,
+  One-half cup of sugar,
+  One teaspoon of vanilla,
+  Juice of one orange.
+
+Beat to mix and then serve with the fritters.
+
+
+FISH
+
+Fish are divided into two classes--those having backbones, which are
+called vertebrates; and those which have no backbones, and are called
+shellfish.
+
+The vertebrates are classified as fresh and salt-water fish, and
+they contain both white and dark meat. Fish is similar to meat
+in composition and structure and is classed among the protein or
+body-building foods; it may replace meat or its equivalent on the
+menu.
+
+The muscle consists of a bundle of fibers, bound together by a
+connective tissue; it is so tender that it requires much less time
+to cook than meat. Fish, as a rule, contains less fat than meat, and
+while there is considerable refuse, it will be found to be about equal
+to the bone in meat.
+
+The methods of cooking fish are: Broiling, boiling, baking, deep fat
+frying and sauteing.
+
+
+TO BOIL FISH
+
+Cleanse and prepare the fish. Tie in a piece of cheese-cloth and then
+plunge into a kettle of boiling court bouillon. Cook, allowing twenty
+minutes to the pound. Lift, drain well and then turn on a hot platter,
+laying a napkin under the fish to absorb the moisture. Serve with
+either cream, Hollandaise, egg or tomato sauce and garnish with slices
+of hard-boiled egg, beet and carrots cut in dice or capers, diced
+beets, slices of lemon.
+
+
+BAKED FISH
+
+Cleanse and prepare the fish, leaving the head and tail on the body,
+but remove the eyes and fins. Now prepare a filling as follows:
+
+  One cup of bread crumbs,
+  Three tablespoons of shortening,
+  One teaspoon of salt,
+  One teaspoon of paprika,
+  One small onion grated,
+  One egg.
+
+Mix and then fill into the fish. Fasten the opening with a string
+or with toothpicks. Place in a baking dish and rub with plenty of
+shortening. Dust with flour and place in a hot oven to bake. Baste
+every fifteen minutes with boiling water. Allow eighteen minutes to
+the pound and twenty minutes for the fish to heat thoroughly and start
+baking.
+
+
+COURT BOUILLON
+
+Place five pints of water in a fish kettle and add
+
+  One small onion, sliced,
+  One clove,
+  Three branches of parsley,
+  One small red pepper,
+  One-half bay leaf,
+  One teaspoon of paprika,
+  One teaspoon of celery salt,
+  Two teaspoons of salt,
+  One-half cup of vinegar,
+  One fagot of soup herbs.
+
+Bring to a boil and cook the fish. Strain and set aside to cook fish
+in again.
+
+
+FISH SAUCE
+
+Strain the liquid left in the pan after removing the fish and add
+sufficient boiling water to make one cup. Place in a saucepan and add
+
+  Two level tablespoons of cornstarch, dissolved in three level
+          tablespoons of water,
+  One tablespoon of butter,
+  One tablespoon of Worcestershire sauce,
+  One teaspoon of salt,
+  One teaspoon of paprika,
+  Juice of one-half lemon.
+
+Bring to a boil, cook for five minutes and serve with fish.
+
+
+TO BROIL FISH
+
+Cleanse the fish, leaving the small fish whole, split the large fish
+and then brush with melted shortening and broil, allowing ten minutes
+for small fish and ten minutes to the pound for larger ones.
+
+Large fish will require thirty to forty-five minutes. Lift to a hot
+platter and spread with
+
+  Two tablespoons of butter,
+  Two tablespoons of parsley,
+  One tablespoon of Worcestershire sauce,
+  One tablespoon of lemon juice.
+
+Mix well and then garnish with slices of lemon and parsley.
+
+
+CREOLE FRIED FISH
+
+The creole fried fish is a crisp golden brown. It is prepared as
+follows: Clean the fish and then wash and drain and roll it in flour.
+Place in a pan containing hot fat and fry until golden brown. Place
+in the oven, if the fish is large, until all is cooked and to finish
+cooking.
+
+
+FRIED FISH
+
+Small fish, like smelts, brook trout, perch, butter fish, etc., may be
+well cleaned, dried and then dipped in beaten egg and rolled in fine
+crumbs. Large fish should be cut into suitable pieces; sliced fish may
+also be prepared in this manner.
+
+
+SAUTEING
+
+Fish should be well cleaned and then fried in sufficient fat to
+prevent sticking.
+
+
+COCOANUT PUDDING
+
+Place in a mixing bowl
+
+  One cup of bread crumbs,
+  One cup of sifted flour,
+  One-half teaspoon of salt,
+  One tablespoon of baking powder,
+  Three-quarters cup of cocoanut,
+  One egg,
+  One cup of milk.
+
+Beat to thoroughly mix and pour into well-greased custard cups or
+pudding pan and bake in a moderate oven for thirty-five minutes. Serve
+with lemon sauce.
+
+
+SNOW PUDDING
+
+Place in a saucepan
+
+  One cup of milk,
+  Four level tablespoons of cornstarch.
+
+Stir to dissolve and then bring to a boil and cook slowly for five
+minutes. Now add
+
+  Six tablespoons of sugar,
+  Stiffly beaten white of one egg,
+  One teaspoon of vanilla.
+
+Beat thoroughly to blend. Pour in four custard cups and set in a cool
+place to mould. Serve with custard sauce.
+
+
+FRUIT PUDDING
+
+Place in a bowl
+
+  One cup of molasses,
+
+And add
+
+  One cup of sour milk,
+  One egg,
+  One teaspoon of baking soda,
+  Five tablespoons of shortening,
+  One teaspoon of cinnamon,
+  One-half teaspoon of allspice,
+  Four tablespoons of cocoa,
+  One and one-half cups of coarse bread crumbs,
+  One and one-half cups of wheat flour,
+  One-half cup of seeded raisins,
+  Two teaspoons of baking powder.
+
+Mix in the order given, beating hard. Pour in well-greased and floured
+mould. Boil and steam for two hours and then serve with vanilla or
+cream sauce.
+
+
+RICE PUDDING
+
+Wash one-half cup of rice in plenty of cold water. Place in a saucepan
+and add three cups of boiling water. Cook slowly until water is
+absorbed and then grease a baking dish well. Pour rice in a bowl and
+add
+
+  Two cups of milk,
+  One yolk of egg,
+  One-half cup of sugar,
+  One-half teaspoon of nutmeg,
+  One-half teaspoon of salt.
+
+Mix well and pour in a baking dish and bake in a slow oven for
+thirty-five minutes. Cook and then place the left-over white of egg
+and one-half glass of jelly in a bowl and beat until it will hold its
+shape. Use as a whip for the pudding.
+
+
+CHOCOLATE RICE PUDDING
+
+Wash one-half cup of rice in plenty of warm water and then place two
+and one-half cups of boiling water in a saucepan and add the rice.
+Cook until the rice is soft and the water absorbed. Now place three
+ounces of chocolate, cut into fine pieces, in one quart of milk. Bring
+to a boil and then add
+
+  Three-quarters cup of sugar,
+  One-half teaspoon of cinnamon extract,
+  Two teaspoons of vanilla,
+  Two tablespoons of butter,
+  The prepared rice.
+
+Mix well and then pour into a baking dish and bake for forty minutes
+in a moderate oven. Stir frequently.
+
+
+PLUM PUDDING, ROMANY STYLE
+
+  One cup of cooked oatmeal,
+  One cup of seedless raisins,
+  One cup of dried peaches, put through food chopper,
+  One cup of peanuts put through food chopper,
+  One-quarter cup of citron put through food chopper,
+  Two teaspoons of cinnamon,
+  One teaspoon of allspice,
+  One teaspoon of nutmeg,
+  One cup of syrup,
+  One egg,
+  One glass of jam or apple jelly.
+
+Mix and then pack into moulds, one-pound coffee can or tie it in a
+pudding cloth. Boil for two hours.
+
+
+BROWN BETTY
+
+Pare the apples and then slice thin. Now grease a pudding mould or
+a baking dish. Place a layer one inch deep of apples, then layer of
+bread crumbs. Repeat until the dish is full and then sprinkle each
+layer with brown sugar and cinnamon, as it is placed. Now pour over
+the dish sufficient thick, well-sweetened apple sauce to fill the
+baking dish two-thirds full. Bake in a moderate oven for forty
+minutes.
+
+
+LEMON PUDDING
+
+Heat three-quarters cup of milk to the scalding point and then add
+
+  One tablespoon of butter,
+  Five tablespoons of sugar.
+
+Pour over one-half cup of fine bread crumbs and then cool, and add
+
+  Yolk of one egg,
+  Juice of one-half lemon,
+  Grated rind of one-quarter lemon,
+  One-quarter cup of water.
+
+Mix thoroughly before adding to the scalded bread crumbs. Pour into a
+small baking dish and bake in a moderate oven for twenty minutes.
+
+Make a fruit whip of
+
+  One-half glass of apple jelly,
+  White of one egg.
+
+Beat until mixture will hold its shape. Pile on pudding and brown in
+the oven for five minutes. Set aside to cool.
+
+
+CRUMB COOKIES
+
+  One cup of molasses,
+  One-half cup of brown sugar,
+  Six tablespoons of shortening,
+  Two teaspoons of cinnamon,
+  One-half teaspoon of ginger,
+  One-half teaspoon of allspice,
+  One egg,
+  Five tablespoons of sour milk.
+
+Beat to mix and then add
+
+  Two and one-half cups of coarse bread crumbs
+  and sufficient flour to make a very stiff mixture.
+
+Drop by the spoonful on well-greased baking sheet, three inches apart.
+Bake in a moderate oven for ten minutes.
+
+
+CARAMEL PUDDING
+
+Make a caramel of
+
+  One cup of sugar,
+  Four tablespoons of water,
+  One tablespoon of butter.
+
+Pour into a pudding dish and turn until the mixture thoroughly coats
+the dish. Now place in a mixing bowl
+
+  Three cups of apple sauce,
+  One cup of brown sugar,
+  Two cups of bread crumbs,
+  One-half cup of nutmeg.
+
+Beat to mix and then pour into a baking dish, and bake in a slow oven
+for forty minutes, then turn out at once on a platter and serve with
+caramel sauce.
+
+
+RAISIN PUDDING
+
+Soak one-half cup of raisins in boiling water for one hour. Drain and
+then add two ounces of candied citron, and sufficient stale bread to
+make one cup of crumbs. Put all through the food chopper. Place in a
+bowl and add
+
+  One cup of brown sugar,
+  One cup of flour,
+  One tablespoon of baking powder,
+  Juice of one lemon,
+  Grated rind of one-half lemon,
+  Yolks of two eggs,
+  One cup of milk,
+  Three tablespoons of shortening.
+
+Beat to thoroughly mix and then cut and fold in the stiffly beaten
+whites of two eggs. Pour into well-greased and floured one-quart
+mould. Place the mould deep in a pan containing sufficient boiling
+water to cover the mold two-thirds of its depth. Place in the oven
+and bake for fifty minutes in a moderate oven. Unmould and serve with
+Saboyon sauce.
+
+
+PUMPKIN PUDDING
+
+Place in a bowl
+
+  Eleven and one-half cups of steamed pumpkin drained dry,
+  One cup of milk,
+  Yolk of one egg,
+  One-half cup of sugar,
+  One teaspoon melted butter,
+  One teaspoon of cinnamon,
+  One-half teaspoon of nutmeg,
+  Two teaspoons of vanilla.
+
+Beat thoroughly to mix and then pour into well-greased custard cups.
+Set cups in baking pan and pour in sufficient boiling water to half
+fill the pan. Bake in a moderate oven for forty-five minutes and then
+serve cold. Garnish with fruit whip or jelly.
+
+
+
+
+SOUP
+
+
+Soup, unless it is a thick cream or puree, contains little food value.
+Rather, it is stimulating to the stomach and causes a free flow of the
+digestive juices. Thus the food taken in after the soup has stimulated
+the stomach is quickly absorbed and thus gives the body immediate
+nourishment without distressing the digestion.
+
+The French lay great stress upon two essentials in making soup
+successfully. First, it must not go below the boiling point, just a
+gentle bubbling, and, second, after once started, no water should be
+added. In making soup always use cold water to start with. Do not
+use salt or any seasoning, and heat slowly, keeping the pot closely
+covered.
+
+Protein, which is the chief constituent of meat, is drawn into the
+liquid, making it very nutritious. Rapid boiling destroys the fine
+aroma and volatile oils, which escape in the steam.
+
+Soups are divided into three classes: First, stock; second, cream;
+third, fruit soups.
+
+Soups made from meat and bone are called stock; those without stock
+are called cream, such as cream vegetable, clam and oyster soups,
+and, lastly, those made from meat and bones, cooked by long and slow
+boiling, which dissolves the soluble elements of the meat and bones
+into the water and makes a very rich soup.
+
+
+THE STOCK POT
+
+This should be a deep pot or kettle with a tight-fitting lid. This is
+important, so that none of the steam may be lost by evaporation. The
+steam contains the aroma or fine volatile oil and essentials which
+pass into the air. In a fairly large family little meat need be
+purchased for the stock pot if the housewife insists that all portions
+of bone and trimming be sent with the purchased meat. The French
+women look with horror on the American women leaving all the scrap and
+trimming to the butcher.
+
+
+TO MAKE THE STOCK
+
+A soup bone from the shin, beef, which is full of nutriment, will have
+nearly one-half pound of meat on it. Take one pound of the scrag end
+of the neck of veal and four quarts of water. Wash the bones and add
+the cold water and bring slowly to a boil. Skim and then cover closely
+and cook for four hours. By this time the meat will have fallen from
+the bones. Strain and set aside to cool. Let stand overnight. This is
+best.
+
+Then remove all fat from the top. This stock is the basis of all
+soups, sauces and gravies. It is rich in mineral matter and gelatine.
+The meat can be taken from the bones and run through the food chopper
+and used for meat loaf, croquettes and meat biscuits or sausage, and
+it will make mighty tasty hash when combined with potatoes and onions
+for breakfast.
+
+You now have a delicious and nutritious broth, without seasoning of
+any kind, which will keep in cold weather four or five days. In warm
+weather it must be returned every second day to the pot, brought to
+a boil and skimmed and then left to cool and finally put in the ice
+box. Small portions of meat, ham, any trimming and bones that have
+accumulated may be added. Chicken feet, scalded in boiling water to
+loosen the outer skin, which must be peeled off, together with the
+giblets of fowl, may be added to the stock pot. Seasoning and the
+addition of vegetables cause it to sour. Many varieties of soup are
+possible with the use of this stock.
+
+
+OYSTER GUMBO
+
+Mince two medium-sized onions very fine and then place in a saucepan
+and add
+
+  One pint of hot water,
+  One pint of oyster liquid,
+  One pint of milk.
+
+Bring to a boil and cook for five minutes. Now add
+
+  One-half cup of flour dissolved in
+  One-half cup of milk.
+
+Stir well until it reaches the boiling point, and then add
+
+  Twenty-five oysters,
+  One tablespoon of file (gumbo powder),
+  One ounce of butter.
+
+Cook for five minutes and then pour the gumbo into a tureen and add
+three tablespoons of finely chopped parsley. File, or gumbo powder, is
+made by the Choxtaw Indians from young sassafras leaves. The Indians
+gather the leaves, spread them upon the bark to dry and then grind
+them into a fine powder, put it through a fine sieve and then pack it
+into pouches or jars. It is sold in the French markets in New Orleans
+and in all high-class importing groceries. The Indians use the
+sassafras both medicinally and in cookery, and the Creoles quickly
+discovered this and appreciated it when making their famous gumbo or
+file.
+
+
+VEGETABLE SOUP
+
+One pint of stock, one cup of tomato pulp, made by scalding the
+peeling of tomatoes, or the canned tomatoes, may be used, and
+
+  One-half cup of diced potatoes,
+  One-half cup of mixed vegetables; cabbage, turnips and peas, may
+          be added
+  One-half carrot cut in dice,
+  One tablespoon of parsley,
+  Two tablespoons of flour,
+  Salt and pepper to taste,
+  Portion of bunch of potherbs.
+
+Take a bunch of potherbs, divide into small bunches and tie each with
+a string and then use one of these in the vegetable soup. Put the
+remainder of the herbs in a fruit jar until needed again.
+
+Put the herbs in the stock, add the tomatoes and let simmer. Cook the
+vegetables in one pint of water until tender and then add water and
+all to the stock and add the seasoning and flour, mixed with a little
+cold water, and cook for five minutes.
+
+
+TO MAKE NOODLES
+
+  One egg,
+  One tablespoon of water,
+  One-half teaspoon of salt.
+
+Beat together until well mixed and then add sufficient flour to make a
+stiff dough. Knead until elastic--about two minutes--and then roll out
+on a pastry board until as thin as paper, dusting the board lightly
+with flour to prevent sticking. Permit it to stand for fifteen minutes
+to dry and then cut into strings, thick and thin. Do this by rolling
+up loosely, like a jelly roll, and then cut. Lay on a dish to dry.
+When thoroughly dry they may be kept in a fruit jar. Part of the paste
+may be stamped with small vegetable cutters and cooked in the soup
+same as the noodles.
+
+Vegetables cut in fancy shapes, macaroni cut in small rings,
+hard-boiled eggs in slices, cheese balls, slices of lemon, also rice
+and barley, may be added to the soup.
+
+To make brown coloring: One-half cup of sugar cooked ten minutes in
+an iron pan until burned black; then add one-half cupful of water. Let
+come to a boil and then strain and bottle for use.
+
+The principal points to keep in mind when making soup are:
+
+First, draw out all of the juice and soluble flavors into the water.
+
+Second, retain that which we have drawn out by using a pot with a
+tight-fitting lid.
+
+Third, use cold water with which to extract meat juices and flavors.
+
+Fourth, long, slow cooking.
+
+Fifth, flavoring and vegetables added after making stock prevent its
+souring quickly.
+
+Sixth, do not use stock pot for other than it is intended. Care and
+accurate judgment and measuring will give successful results.
+
+If most of the work is done in the morning while attending to the
+kitchen duties, the stock-making will take little of your time.
+Delicious gravies may be made by using stock instead of water.
+
+
+CLEAR SOUP
+
+Use two tablespoons of fat and fry one onion until brown. Add two
+tablespoons of flour and brown well and then pour in one pint of stock
+and cook for five minutes, and then add seasoning, salt and pepper to
+taste. Strain into a soup tureen and sprinkle with one tablespoon of
+finely chopped parsley. Serve with bread cut in finger lengths and
+toasted.
+
+
+CELERY PUREE
+
+Use one pint of diced celery and cook in one cup of cold water until
+tender and then put through a sieve and add one cup of stock,
+
+  One cup of milk,
+  Two tablespoons of flour mixed with a little milk,
+  Seasoning,
+  Salt and pepper,
+  One tablespoon of chopped parsley and serve.
+
+To the clear soup may be added macaroni, noodles or any vegetables.
+This is a good way to use left-over portions of vegetables that are
+too small to serve alone.
+
+
+FISH SOUP
+
+Use six slices of cod, hake or flounder. Mince four onions very fine
+and then place the onions in a saucepan with
+
+  Three tablespoons of cooking oil.
+
+Cook until tender, but not brown; then add
+
+  One cup of tomatoes rubbed through a fine sieve,
+  One bunch of potherbs,
+  Three pints of water.
+
+Bring to a boil and cook slowly for twenty minutes and then add the
+fish. Cook gently for thirty minutes and then add
+
+  Six tablespoons of flour dissolved in
+  One-half cup of water,
+  One and one-half teaspoons of salt,
+  One teaspoon of paprika,
+  Juice of one lemon,
+  Grated rind of one-quarter lemon.
+
+Bring to a boil and cook for five minutes. Now lift the fish on slices
+of nicely toasted bread and strain over this the soup. Garnish with
+finely chopped parsley and one tablespoon of grated cheese.
+
+
+FISH SOUPS
+
+The bouillabaisse of France and New Orleans is most delectable and may
+well be served upon our tables frequently. The French and our Southern
+cooking, especially the creoles, excel in the preparation of delicious
+cream soups and purees. They are made entirely from vegetables. These
+good folk have preserved an old-world custom; namely, the daily plate
+of soup. The creoles have introduced a new variety of their own called
+gumbo.
+
+Vegetables and milk are the basis for these soups. The vegetables are
+cooked in water and then rubbed through a sieve. Equal parts of milk
+are added and then thickened slightly and seasoned. When it is desired
+to give additional food value, eggs may be added.
+
+
+OYSTER BROTH
+
+Drain twenty-four oysters, saving the liquid. Wash and carefully look
+over the oysters to free from bits of shell. Chop fine and place in
+saucepan and measure the oyster liquid, adding sufficient water to
+make two cups. Simmer slowly for fifteen minutes. Let boil up once.
+Strain, season to taste with salt, pepper and then the broth is ready
+to serve. Equally good hot or cold.
+
+
+PUREE OF OYSTER
+
+Prepare two cups of thin cream sauce and add
+
+  Twenty-five oysters, chopped fine,
+  One and one-half cups of oyster liquid,
+  One tablespoon of grated onion.
+
+Simmer slowly for twenty minutes and then bring to a scalding point.
+Strain, season to taste with salt and pepper, adding two tablespoons
+of finely minced parsley.
+
+Clams may be used to replace the oysters.
+
+
+TO PREPARE A STEW
+
+Wash and look over the twenty-five stewing oysters carefully to free
+them from bits of shell. Place in small stewing pan and heat until the
+edges begin to curl. Then add
+
+  Three cups of scalding milk,
+  Two tablespoons of butter,
+  One teaspoon of salt,
+  One-half teaspoon of paprika.
+
+Let the mixture come to the scalding point and then remove at once and
+serve.
+
+Clams may be used to replace the oysters.
+
+
+FISH SOUP
+
+  One red beet,
+  Three medium-sized onions,
+  One carrot,
+  Three leeks,
+  Six branches of parsley,
+  One and one-half cups of finely chopped cabbage.
+
+Chop fine and then place in a saucepan and add two cups of cold water.
+Cook gently until the vegetables are very soft and then add
+
+  Three cups of fish stock.
+
+Stock made by cooking the head, fins and bones of one and one-half
+pounds of fish. Season with
+
+  Two teaspoons of salt,
+  One teaspoon of paprika,
+  Juice of one-half lemon,
+  Two tablespoons of butter.
+
+Simmer slowly for fifteen minutes and then place the prepared fish
+in a tureen and pour over the broth. Sprinkle with paprika and finely
+chopped parsley and then serve at once.
+
+
+DEVILED CRABS
+
+Make a cream sauce by placing in a saucepan
+
+  One cup of milk,
+  Five level tablespoons of flour.
+
+Stir with a wire spoon or fork until the flour is dissolved in the
+milk and then bring to a boil. Stir constantly and cook for five
+minutes after it reaches the boiling point. Then add
+
+  One cup of crab meat,
+  One tablespoon of grated onion,
+  One tablespoon of finely minced parsley,
+  One tablespoon of Worcestershire sauce,
+  One and one-half teaspoons of salt,
+  One teaspoon of paprika,
+  One-half teaspoon of mustard.
+
+Mix thoroughly and then fill into the crab shells, filling the shell
+slightly above the level. Dust lightly with flour and then brush with
+beaten egg and cover with fine bread crumbs. Fry until golden brown
+in hot fat. The crabs may be prepared earlier in the day and then
+reheated for serving.
+
+
+CELERY SOUP
+
+Wash and thoroughly cleanse the celery and then chop fine. Place one
+pint of finely chopped celery in a saucepan and add three cups of cold
+water. Bring to a boil and cook until the celery is very soft. Rub
+through a fine sieve and then measure, and add
+
+  One cup of milk,
+  Two tablespoons of flour.
+
+to every cup of the celery puree. Dissolve the flour in cold milk and
+then add the celery puree. Bring to a boil and cook for ten minutes.
+Season, adding one teaspoon of butter for flavoring. A faggot of soup
+herbs may be added to the celery if desired.
+
+
+CREAM SOUPS
+
+Cream soups are a combination of vegetables, puree and milk. Almost
+all of the green vegetables will make delicious soups. Clean the
+vegetables well and then cut into small pieces. Place in a saucepan
+and cover with cold water and bring to a boil. Cook slowly until
+tender and then mash well; then rub through a fine sieve. Use this
+vegetable stock with equal parts of milk to make the soup.
+
+Carrots, peas, tomatoes, turnips, corn, beans, celery, lettuce,
+potatoes, beets, cucumbers, asparagus, all these afford a splendid
+variety.
+
+Allow one level tablespoon of flour for thickening and dissolve the
+flour in cold water before adding. Bring quickly to a boil and then
+season. Add two tablespoons of butter for flavoring and then serve.
+
+French, Swiss and Italians serve grated cheese and paprika with all
+cream soups.
+
+
+CREAM OF ONION
+
+Place two cups of thinly sliced onions in a saucepan and add one cup
+of cold water. Cook until soft and then rub through a fine sieve.
+Measure and return to the saucepan, and add one cup of milk for every
+cup of onion puree and two level tablespoons of flour to every cup of
+milk. Stir to dissolve the flour, then bring to a boil and cook slowly
+for five minutes. Season, using salt and white pepper. Serve, then
+add one tablespoon of butter to every quart of cream soup. Croutons or
+toasted strips of bread make a delicious accompaniment to cream soups.
+
+How to prepare croutons: Cut slices of bread into one-inch blocks and
+place in a baking sheet and bake until golden brown. Place in a tin
+box or jar and seal. When ready to use just reheat to crisp and then
+serve. Stale bread may be used for this purpose.
+
+
+CREAM OF TOMATO
+
+Place two cups of stewed tomatoes in a saucepan and add
+
+  One onion, chopped fine,
+  One faggot of soup herbs,
+  Pinch of cloves.
+
+Cook gently for ten minutes and then run through a fine sieve. Now
+place in a saucepan
+
+  Two cups of milk,
+  Five tablespoons of cornstarch.
+
+Stir until dissolved and then bring to a boil and cook for five
+minutes. Add to prepared tomato, beating well to thoroughly mix. Now
+add
+
+  One teaspoon of salt,
+  One-half teaspoon of pepper,
+  One tablespoon of butter.
+
+The making of the cream sauce and then adding the prepared tomato
+prevents curdling.
+
+
+TOMATO PUREE
+
+  One pint of stewed tomatoes,
+  Two onions chopped fine,
+  One carrot cut in dice,
+  One faggot of soup herbs,
+  One pint of water.
+
+Cook slowly until the vegetables are soft, rub through a sieve and
+then dissolve
+
+  Four tablespoons of cornstarch in
+  Five tablespoons of cold water.
+
+Add to the tomato sauce mixture with
+
+  Two tablespoons of butter,
+  One and one-half teaspoons of salt,
+  One-half teaspoon of pepper.
+
+Cook slowly for ten minutes.
+
+
+VEGETABLE PUREE
+
+Pare and cut in dice
+
+  Six medium-sized turnips,
+  Four medium-sized carrots,
+  Six medium-sized onions.
+
+Chop fine
+
+  One small head of cabbage,
+  Four branches of celery,
+  One bunch of potherbs,
+  One teaspoon of thyme.
+
+Place in a saucepan and add seven pints of cold water. Bring to a
+boil and cook slowly for two hours. Mash through a fine sieve and then
+return to the kettle and add
+
+  One-half cup of flour dissolved in
+  One cup of milk,
+  One and one-half tablespoons of salt,
+  One teaspoon of pepper,
+  Two well-beaten eggs,
+  Butter, size of large walnut or one ounce.
+
+Stir to thoroughly blend and then add one-quarter cup of finely
+chopped parsley. Serve with toast.
+
+
+CABBAGE SOUP
+
+  Two quarts of water,
+  Three onions, chopped fine,
+  One faggot of soup herbs,
+  Two slices of salt pork, cut into dice,
+  One and one-quarter pounds of soup meat, with bone in it,
+  Two and one-half cups of finely shredded cabbage.
+
+Place in a saucepan and cook slowly for one and three-quarter hours.
+Now add two tablespoons of flour, dissolved in one-quarter cup of
+water, and season with
+
+  One tablespoon of salt,
+  One teaspoon of pepper,
+  One-half teaspoon of thyme.
+
+
+CREAM OF CUCUMBER
+
+Pare and grate one large cucumber, and then place in a saucepan and
+add
+
+  One cup of cold water,
+  One tablespoon of grated onion.
+
+Bring to a boil and cook slowly for ten minutes. Rub through a fine
+sieve and add
+
+  Four cups of milk,
+  Six tablespoons of flour.
+
+Stir to dissolve the flour, and then bring to a boil and cook slowly
+for five minutes. Now add
+
+  One teaspoon of salt,
+  One-half teaspoon of paprika,
+  One quarter green pepper, chopped fine,
+  One tablespoon of butter,
+
+Beat hard to mix.
+
+
+CREAM OF CORN, SUPREME
+
+Use a corn scraper and then score and scrape the pulp from four large
+ears of corn, and rub through a sieve into a saucepan. Now add
+
+  Four cups of milk,
+  Six tablespoons of flour,
+  One tablespoon of grated onion.
+
+Stir to dissolve and then bring to a boil and cook slowly for five
+minutes. Season to taste and add
+
+  One tablespoon of butter,
+  One tablespoon of finely minced parsley.
+
+
+BAKED PRUNES
+
+Wash and soak the prunes and then place in a casserole dish and add
+one-half pound of fruit,
+
+  Paring of lemon rind,
+  Juice of one-half lemon,
+  Four tablespoons of brown sugar and just barely enough of water to
+          cover.
+
+Bake for thirty minutes.
+
+
+
+
+FRUITS
+
+
+BAKED PEARS
+
+Select pears of uniform size and then pare and cut in half. Place in a
+baking dish and add
+
+  One-half cup of syrup,
+  One-half cup of water,
+  One-quarter teaspoon of nutmeg.
+
+Bake until pears are tender. Baste frequently with the syrup.
+
+
+PEAR TARTS
+
+Line pie tins or tart pans with plain pastry. Fill with stewed pears
+and then dust with cinnamon and bake in a slow oven. Top with fruit
+whip.
+
+
+PEAR BREAD PUDDING
+
+Place a layer of broken stale bread in the bottom of a well-greased
+pudding pan and then a layer of thinly-sliced pears. Season each layer
+of bread and pears slightly with nutmeg and cinnamon. When the dish is
+full pour over
+
+  One cup of syrup,
+  One-half cup of brown sugar,
+  One cup of water.
+
+Stir until sugar is dissolved and then bake in a slow oven for one
+hour. Serve with custard sauce.
+
+
+PEAR SAUCE
+
+Pare and then cover with just enough water to cook. Cook until tender
+and then mash and put through a fine sieve or colander. Sweeten to
+taste, adding
+
+  Juice of one lemon.
+
+One tablespoon of either cinnamon or nutmeg to each quart of the pear
+sauce. This may be used and served with roast duck, chicken, or as
+a side dish, and in pear shortcake and as a spread for bread and hot
+cakes.
+
+
+BAKED PEARS AND CRANBERRIES
+
+Pare eight pears and then cut in half, removing stems and seeds. Place
+in a baking dish with the cut side up. Sort over and wash one cup of
+cranberries and then add the berries to the pears and
+
+  One-half cup of raisins,
+  One cup of syrup,
+  One-half cup of brown sugar,
+  One cup of water,
+  One-quarter teaspoon of nutmeg.
+
+Bake in a slow oven until the pears are soft.
+
+NOTE.--This dish may be cooked upon the top of the stove in a
+saucepan.
+
+
+DRIED FRUIT
+
+Oranges and grapefruit are high-priced and the dried fruits may be
+substituted to advantage. If these fruits are nicely prepared, the
+family will hardly be able to distinguish between them and the fresh
+fruit.
+
+Frequently the dried fruits are so prepared that they are anything
+but inviting. Much will depend upon the selection of these fruits.
+Purchase only the best grade. This fruit should be bright and waxy and
+not too dry. Soak for fifteen minutes in warm water; this loosens the
+dirt before washing. Now wash in plenty of water. Cover with water and
+allow to stand until the fruit has plumped out; each piece of
+fruit will only absorb just the amount of moisture as it originally
+contained.
+
+This will require from six to twelve hours, depending entirely upon
+the dryness of the fruit. Be sure that the water covers the fruit at
+least one inch. Now, when the fruit is ready, add sugar to sweeten
+and place in the stove to cook. The slower this fruit is cooked
+the better. Remember that hard, rapid cooking not only spoils dried
+fruits, but fresh fruit as well.
+
+When cooked tender, drain the liquid from the fruit and measure. Allow
+one-half cup of sugar to every three cups of juice. Place this juice
+and the sugar in a separate saucepan and boil until thick; then pour
+over the fruit.
+
+Dried fruits prepared this way will be found to be delicious. Apricots
+will require very little cooking, so drain them free from the liquid
+in which they are soaked and add the sugar. Boil the syrup until thick
+and then pour over the apricots and cook gently for ten minutes.
+
+Remove the skins from peaches, after soaking them, and before cooking
+add a little piece of thin orange peel for flavor.
+
+To prepare dried pears soak them for twelve hours and then place in a
+casserole dish and add to one-half pound of fruit
+
+  One cup of brown sugar.
+  Juice of one lemon,
+  One cup of raisins.
+
+Cover the casserole dish and bake slowly.
+
+
+STEWED PEARS
+
+  Three-quarters cup of syrup,
+  One-half cup of water,
+  Six cloves,
+  Piece of cinnamon and piece of lemon peel,
+
+Peel and then cook slowly until tender, chill and serve.
+
+
+CHICKEN AND GREEN PEPPER SANDWICHES
+
+Remove the seeds from two green peppers and add one small onion and
+chop very fine. Mince one cup of chicken meat fine and add to the
+green peppers and onions and then season with
+
+  One teaspoon of salt,
+  One-quarter teaspoon of mustard,
+  One-half teaspoon of paprika,
+  Two tablespoons of melted butter.
+
+Mix well and then spread between thin slices of buttered bread.
+
+
+BROILED CHICKEN, VIRGINIA STYLE
+
+Select a plump broiler, weighing from one and a half to two pounds.
+Singe and then split with a sharp knife down the back. Draw. Remove
+the head and feet and then wash and parboil for eight minutes. Now
+flatten well with a rolling pin. Rub with shortening and broil for
+ten minutes. Garnish with bacon. Bacon or ham fat will give the bird a
+delicious flavor.
+
+
+CHICKEN A LA KING
+
+Cut the breast of cooked chicken into one-inch pieces and then place
+one and a half cups of thick sauce in a saucepan and add one cup of
+mushrooms that have been peeled and cut in pieces and then parboiled
+for six minutes in boiling water, and also
+
+  One green pepper, diced fine and parboiled,
+
+Add
+
+  Yolks of two eggs,
+  Juice of one-half lemon,
+  One-quarter teaspoon of mustard,
+  One and one-half teaspoons of salt,
+  One teaspoon of paprika,
+
+in the cream sauce. Also add the prepared chicken, the mushrooms and
+then green pepper. Heat until the boiling point is reached and then
+simmer slowly for ten minutes and serve on toast.
+
+
+BREAST OF GUINEA HEN, TERRAPIN STYLE
+
+Cut the breasts of two cooked guinea hens into one-inch blocks and
+place in a chafing dish and add
+
+  Three cups of thick cream sauce,
+  One well-beaten egg,
+  One-half teaspoon of mustard,
+  One teaspoon of salt,
+  One teaspoon of paprika,
+  One large onion chopped very fine,
+  Three tablespoons of finely chopped parsley,
+  Juice of one large lemon,
+  Grated rind of one-half lemon.
+
+Stir to mix thoroughly and add the prepared breasts of the guinea hens
+and heat slowly until very hot. Serve on toasted waffles.
+
+
+GUINEA HEN--POT PIE
+
+Draw and singe the pair of guinea hens, removing the wings, thighs and
+legs and leaving the breast whole. Break the back of the carcass and
+then place in a deep saucepan and add seven cups of boiling water and
+steam slowly until tender. Add
+
+  A piece of carrot,
+  One small onion,
+  One branch of celery
+
+for flavoring and then lift and set the thighs and breast aside for
+future use. Pick the meat from the back of the carcass and add to two
+and one-half cups of the stock. Season and thicken slightly. Now place
+the legs and wings in a casserole dish and add
+
+  One cup of peas,
+  The prepared gravy,
+  Four boiled onions.
+
+Cover with a crust of plain pastry and bake in a moderate oven for
+thirty minutes.
+
+
+FRICASSEE CHICKEN
+
+Draw and singe and cut the chicken. Wash and place in a deep saucepan
+and cover with boiling water. Bring to a boil and add
+
+  One onion,
+  One small carrot,
+  Two branches of celery.
+
+Cook slowly until tender and then thicken the gravy. Dumplings may be
+added if desired.
+
+
+ROAST CHICKEN, SPLIT STYLE
+
+Prepare the chicken as for roasting. Do not fill. Rub well with
+shortening and then pat in plenty of flour. Place in a roasting pan
+and roast until tender; baste frequently with hot water.
+
+
+ROAST DUCK
+
+Singe and draw the duck and then remove the neck and add to the
+giblets and cook until tender. Wash and then drain the duck. Now
+prepare a filling by soaking sufficient stale bread in cold water.
+When pressed dry it will measure two and one-half cups. Rub through a
+sieve. Now place five tablespoons of shortening in a saucepan and add
+
+  One cup of chopped onion,
+  One green pepper, chopped fine,
+  The prepared bread,
+  Three tablespoons of finely chopped parsley,
+  One level teaspoon of thyme.
+
+Cook slowly, turning frequently until the onions are tender, adding
+more shortening if necessary to prevent the mixture from sticking to
+the pan. Then season with salt and pepper. Cook and then fill into
+the duck. Dust with flour and then roast in a moderate oven, allowing
+thirty minutes for the duck to start cooking and twenty minutes to the
+pound.
+
+
+MACARONI
+
+Macaroni is to the Italian cook the starchy content of the meal;
+just as the Irish and sweet potato are our common starchy foods. The
+thrifty Italian and French housewifes have found that by addition of
+meat, cheese and eggs for flavoring, they can serve their families
+substantial and attractive foods at a minimum cost.
+
+The average American consumer of pastes and macaroni has no idea of
+the number of styles or forms--of which there are over a hundred--into
+which this wheat product is made. They range from the lasagnes, which
+are the short, flat pieces one and two inches wide, cut and frequently
+moulded by hand, to the fideline, which are the long, thin threads,
+the finest of which are many times smaller than vermicelli. Between
+these two extremes there is a great variety, which includes the
+alphabet and many fancy designs.
+
+
+MACARONI MILIEUSE
+
+Wipe with damp cloth and cut in one-inch blocks one pound of shin
+beef. Roll in flour and brown quickly in hot fat. Place in a deep
+saucepan and add
+
+  Three pints of cold water,
+  Two onions cut fine,
+  One medium-sized carrot cut in dice.
+
+Bring to a boil and cook gently until the meat is tender. Now add
+
+  One-half cup of tomato aux fines herbes,
+  Two teaspoons of salt,
+  One and one-half teaspoons of paprika,
+  Six ounces of prepared macaroni.
+
+Bring this mixture to a boil and then cook until the macaroni is
+well heated. Pour on a large platter and garnish with finely chopped
+parsley.
+
+
+TO PREPARE MACARONI
+
+The macaroni may be broken into pieces one and one-half inches long,
+or it may be cooked whole. In all recipes the macaroni must first be
+prepared as follows:
+
+Grease the bottom of a deep saucepan and then add two quarts of
+boiling water. Let boil for two minutes and then add the macaroni.
+Stir for a few minutes and then cook for fifteen minutes. Turn into a
+colander and drain. Then blanch under the running cold water for three
+minutes. Let drain. It is now ready to use in any number of ways.
+Greasing the saucepan prevents the macaroni from sticking to the
+bottom, while it is cooking.
+
+The Italian prepares a seasoning as follows:
+
+  Wash two leeks,
+  Six branches of parsley,
+  Two green or red peppers,
+  Four branches of celery.
+
+Pare
+
+  Six onions,
+  Tiny bit of garlic.
+
+Place in a chopping bowl and chop very fine. Now place in one-half cup
+of vegetable cooking oil in a saucepan and add the vegetables. Cook
+slowly until soft and then add one small can of tomato paste. Blend
+well and then pour in a bowl or jar and set in a cool place. This
+mixture will keep in the refrigerator or in a cool place for one week
+in summer time and from ten to twelve days in winter. This mixture is
+called tomato aux fine herbes.
+
+Small portions of meat that would be insufficient to serve alone can
+be utilized in making these dishes. When making gravy, prepare enough
+so that a cup or more may be set aside to use in the macaroni dishes.
+Bones, gristle and meat joints left on the serving platter may all
+be made into stock, from which the various gravies can be made.
+The Italian cook uses a small piece of meat for flavoring, usually
+chopping it in small pieces.
+
+
+MACARONI CUSTARD
+
+Place in a saucepan
+
+  Two cups of milk,
+  One and one-half cups of water,
+  Six level tablespoons of cornstarch.
+
+Dissolve the starch in the water and add the milk. Bring to a boil and
+cook for five minutes. Remove from the fire and add
+
+  Yolks of two eggs,
+  One cup of sugar,
+  One and one-half teaspoons of vanilla.
+
+Beat to mix and then pour over six ounces of macaroni prepared as
+given in the method for preparation. Add one-half cup of raisins and
+then bake in a moderate oven for twenty-five minutes. Place the whites
+of two eggs in a bowl and add one glass of jelly. Beat until the
+mixture holds its shape; then pile on top of pudding.
+
+
+MACARONI AU GRATIN
+
+Cook one-half pound of macaroni as given in the method of preparing.
+Place in a baking dish and then make three cups of cream sauce, using
+
+  One and one-half cups of milk,
+  One and one-half cups of clear stock,
+  One-half cup of flour.
+
+Blend well and then pour over the macaroni. Sprinkle the top with
+fine bread crumbs and grated cheese and bake in a moderate oven for
+twenty-five minutes.
+
+
+POTATOES
+
+This nutritious tuber is said to have saved the Irish people from
+famine, and it is fitting that this variety of potato should bear
+that name. The potato was unknown to Europe before the venturesome
+expedition of the fifteenth century to the Americas, where it was
+found to be used freely by the natives of both continents.
+
+Frequently it has been said that the potato competes with bread as
+the staff of life, because its use is almost universal. There are more
+than thirty-five varieties of potato and although it is affected by
+soil and climate, the sandy soil necessary for its successful growth
+is found in almost every country.
+
+The housewife should understand its food value. The average analysis
+of the white potato is as follows:
+
+Sixty-two per cent. water, 2 per cent. protein, 1 per cent. fat, 4 per
+cent. carbohydrates (starch and sugar), 20 per cent. waste and 1 per
+cent. mineral ash.
+
+The proportion of water found in the potato depends largely upon the
+soil in which it is grown. The small protein content is offset by its
+large carbohydrates (starch and sugar) content.
+
+
+POTATO CAKES
+
+Cook three large potatoes and then peel and mash fine. Measure and
+place two cups of mashed potatoes in a mixing bowl and add
+
+  Two cups of flour,
+  One teaspoon of salt,
+  Four teaspoons of baking powder,
+  One egg,
+  Four tablespoons of milk.
+
+Mix to a smooth dough and then roll out one-half inch thick and cut
+and brush the tops with milk. Bake in a hot oven for eighteen minutes.
+
+
+POTATO DISHES
+
+One of the best forms of serving this tuber is to roast the potato in
+the ashes. Few will realize how delicious it can be. Wrap the potato
+in wax paper and then cover with coals and roast about one hour.
+
+Next to this method comes the baked potato. Wash and dry medium-sized
+potatoes and then rub well with shortening and place in the oven and
+bake for thirty-five minutes for small potatoes and fifty minutes
+to one hour for large ones. Greasing the potato well before baking
+prevents a hard crust from forming and permits the entire contents of
+the mealy sack to be eaten. Boiling potatoes in their jackets causes
+the potato to lose about 2 per cent. of its nutritive value, while
+peeling before cooking causes a loss of 14 per cent. If necessary to
+peel, use a sharp knife and removed the very thinnest portion of the
+skin; scraping new potatoes is better than peeling them.
+
+
+O'BRIEN POTATOES
+
+Pare and then cut in thin slices five potatoes that have been
+boiled in their jackets. Mince sufficient onions, fine, to measure
+three-quarters of a cup. Chop fine two green peppers. Parboil
+onions and peppers until tender and then drain well. Now heat three
+tablespoons of shortening in a frying pan until very hot and then add
+the potatoes and let brown. Fold over and brown again. Keep turning
+over until the potatoes are well browned and then add the prepared
+onions and peppers. Cook slowly for five minutes and then turn on a
+hot platter and garnish with finely chopped parsley.
+
+
+BOILED POTATOES
+
+To cook potatoes, either in jackets or pared: Cover with boiling
+water, cook until tender. Season; now cover closely with clean cloth
+to absorb moisture and the potato will be mealy.
+
+
+GRILLED POTATOES
+
+Wash and pare large old potatoes and then cut into thin slices,
+cutting the full width of the potato. This means that you are to cut a
+thin slice of raw potato that will cover your hand. Place on a shallow
+baking dish and brush with shortening. Place in the broiler and broil
+until nicely browned, then place in the oven for five minutes.
+
+
+MOUNTAIN BUTTERMILK RYE MUFFINS
+
+Place in a mixing bowl
+
+  One and one-half cups of buttermilk,
+  One teaspoon of baking soda,
+  Four tablespoons of shortening,
+  Six tablespoons of syrup,
+  One egg.
+
+Beat to mix and then add
+
+  Two and one-half cups of rye flour,
+  One teaspoon of baking powder.
+
+Beat to thoroughly mix and then pour into well-greased and floured
+muffin pans, and bake for thirty minutes in a moderate oven. When
+cold the muffins that are left over may be split and toasted and then
+spread with mountain sweet-spiced jam.
+
+
+IF NECESSARY TO KEEP MEAT THREE OR FOUR DAYS
+
+Much sickness that is described as ptomaine poisoning is usually
+caused by carelessness. If for any reason meat must be kept several
+days after it is purchased, it may be cared for in the following
+manner:
+
+Place
+
+  Three-quarters cup of salt in a saucepan
+
+And add
+
+  Three and one-half cups of water,
+  One bay leaf,
+  One-half teaspoon of saltpeter.
+
+Bring to a boil and cool. Place the meat in a china bowl or a wooden
+bucket and pour the brine over it. Now place a plate on top of the
+meat and weigh down with an old flatiron and heavy stone. Turn the
+meat every other day.
+
+This meat will keep for one week. This method is suitable for mutton,
+beef or pork. For lamb or chicken place in a saucepan and add
+
+  One-half carrot,
+  One onion,
+  Sufficient boiling water to partially cover same.
+
+Cook, keeping pan closely covered, for ten minutes to the pound. Cool
+before placing in the ice box. If it is necessary to keep the meat
+only until the next day, mince fine two onions and add
+
+  Four tablespoons of salt,
+  One tablespoon of pepper.
+
+Mix thoroughly and then rub the meat thoroughly with this mixture.
+Meat may be kept in the ordinary ice box that holds seventy-five
+pounds of ice for two days in the hottest weather in the following
+manner: Wipe the meat with a dry cloth and cover with a wax or
+parchment paper, and then hang from a hook in the lower part of the
+refrigerator, directly under the ice chamber if possible. The hooks
+are shaped like the letter S, sharply pointed at both ends and they
+may be purchased or made by any hardware dealer.
+
+Meat allowed to lie on a platter soon loses its nutritious qualities
+with the escaping of the juices.
+
+
+FILLET OF BEEF
+
+Have the butcher trim the fillet into shape and then lard it with salt
+pork. Dust lightly with flour and then place on a rack in the roasting
+pan and place in a hot oven, basting every ten minutes. Cook, allowing
+the meat one-half hour to become thoroughly heated and to start
+cooking; then allow twelve minutes for every pound. This cut is the
+choicest of the entire cattle and is without a single ounce of waste.
+It is delicious either hot or cold.
+
+
+WELSH CHEESE PUDDING
+
+  Five ounces of grated cheese,
+  One cup of bread crumbs,
+  One cup of flour,
+  One and one-half teaspoons of salt,
+  One teaspoon of white pepper,
+  One teaspoon of paprika,
+  One tablespoon of Worcestershire sauce,
+  One tablespoon of baking powder,
+  Four tablespoons of grated onions,
+  One egg,
+  One cup of milk.
+
+Beat to thoroughly mix and then pour in moulds or prepared pudding
+cloth and boil for one and three-quarters hours. Serve either hot or
+cold. To serve hot, use the following sauce:
+
+Place in a saucepan
+
+  One cup of milk,
+  Two tablespoons of cornstarch.
+
+Dissolve the starch in the milk and bring to a boil. Cook for five
+minutes and then add
+
+  One well-beaten egg,
+  One teaspoon of salt,
+  Two teaspoons of paprika,
+  Juice of one-half lemon.
+
+Beat hard to mix and then serve. This dish will replace meat and be
+sufficient for a family of four or five.
+
+
+MEAL PUDDING
+
+Place one quart of milk in a saucepan and bring to a boil; then add
+three-quarters cup of fine cornmeal. Stir until thick, and cook slowly
+for ten minutes and then add
+
+  One cup of sweet spiced jam,
+  One cup of syrup,
+  One-half cup of sugar,
+  One-half teaspoon of nutmeg.
+
+Beat to mix and then pour into a baking pan and bake slowly for
+three-quarters of an hour. Cool and then serve with plain cream.
+
+
+HOW TO COOK CORN BEEF
+
+Wash the beef in cold water and then place in a saucepan and cover
+with cold water. Bring to a boil and turn into a colander, and let
+cold water run on the meat. Place a saucepan on the stove and fill
+with boiling water, and add
+
+  One carrot, cut in dice,
+  Two onions, with one clove stuck in each onion,
+  One bay leaf and,
+  The meat.
+
+Bring to a boil and cook slowly, allowing the meat to cook thirty
+minutes to start and then twenty minutes to the pound, gross weight.
+Then remove the saucepan from the fire when the meat is cooked and
+allow the meat to cool in the liquid, with the lid removed. When cool,
+remove and place at once in the ice box. Serve cold.
+
+Mutton may be corned like beef. The shoulder makes a delicious
+economical cut. Have the butcher bone the meat, but do not roll. Put
+in a pickle for six days. Remove and wash and then tie securely, and
+cook in the same manner as for corned beef.
+
+
+OLD PHILADELPHIA STEWED KIDNEY
+
+Wash and dry the kidney and cut into inch pieces; put on to boil in
+a pot of cold water; as soon as boiling point is reached, remove from
+the fire, turn in colander and drain, rinse in cold water and dry.
+Dust lightly with flour; put three tablespoons of shortening in a pot;
+when hot toss in the kidney, browning carefully; then add two cups
+of water, which must be boiling, and cook until the kidney is tender.
+Then season with salt and pepper, five tablespoons of catsup, three
+tablespoons of vinegar; add one tablespoon each of grated onion and
+fine chopped parsley. Serve on toast for breakfast.
+
+
+MEAT PUDDINGS
+
+Put sufficient cold meat through the chopper to measure three-quarters
+of a cup. Place in a mixing bowl and add
+
+  One cup of cold boiled rice,
+  One small onion, grated,
+  One green pepper, chopped fine,
+  Two teaspoons of salt,
+  One teaspoon of paprika,
+  Two teaspoons of garlic vinegar,
+  One-half teaspoon of thyme,
+  One egg,
+  Five tablespoons of cold stock, water or gravy.
+
+Mix thoroughly and then grease and flour the custard cups and fill
+a little better than just one-half full. Spread the top smoothly and
+place in a pan containing water, and then bake for forty minutes in a
+moderate oven. Unmould and cover with either cream or brown sauce.
+
+
+CORN PUDDING
+
+Place in a mixing bowl
+
+  One can of crushed corn,
+  One cup of prepared bread,
+  Two eggs,
+  One-half cup of milk,
+  One onion, grated,
+  Four tablespoons of finely minced parsley,
+  Two teaspoons of salt,
+  One teaspoon of paprika.
+
+Mix well and then pour in the prepared custard cups. Set cups in a pan
+of warm water and bake for thirty-five minutes in a moderate oven.
+
+To prepare the bread:
+
+Soak the stale bread in hot water and place in cloth and squeeze dry.
+
+To prepare the cups:
+
+Grease well and then dust with bread crumbs.
+
+
+SALT CHOWDER
+
+Mince fine four ounces of salt pork or bacon. Place in a deep kettle
+and add
+
+  One cup of chopped onions,
+  One-half cup of chopped sweet red peppers,
+  One cup of chopped tomatoes.
+
+Cook slowly for ten minutes and then add one pound of fish, bones and
+skin removed, fish cut in one-inch blocks.
+
+  Six large clams cut in pieces,
+  Two cups of water.
+
+Cover closely and then boil for twenty minutes. Now add
+
+  One teaspoon of sweet marjoram,
+  One-quarter teaspoon of thyme,
+  Two and one-half cups of cream sauce,
+  One cup of cooked peas,
+  One cup of cooked lima beans,
+  One-half cup finely chopped parsley,
+  Two tablespoons of butter,
+  One tablespoon of salt,
+  One and one-half teaspoons of pepper.
+
+Heat until scalding and then serve.
+
+
+STEAMED SALT OYSTERS OR CLAMS
+
+Place the salt oysters or clams in a large dishpan and cover with
+plenty of cold water. Scrub clean with a stiff brush. Now place a
+colander in a deep scaucepan and add one quart of boiling water. Fill
+the colander with salt oysters or clams and steam until they open
+their mouths. Place one dozen of the steamed salt oysters or clams
+in a deep soup plate and serve with a small saucer of melted butter.
+Serve a small cup of the salt oyster or clam liquid, left in the
+saucepan after steaming the bivalves, with them.
+
+
+CLAM FRITTERS--RED RIVER BOATHOUSE STYLE
+
+Mince one dozen large clams fine and then drain free of the liquid.
+Measure the liquid and add sufficient milk to measure one and one-half
+cups. Place in a bowl and add
+
+  One egg,
+  Two teaspoons of salt,
+  One teaspoon of paprika,
+  Two tablespoons of grated onion,
+  Four tablespoons of finely chopped parsley,
+  One tablespoon of shortening,
+  One teaspoon of sugar,
+  The minced clams,
+  Two cups of sifted flour,
+  Four level teaspoons of baking powder.
+
+Beat hard and then fry in very hot fat in shallow pan.
+
+
+DEVILED CLAMS
+
+Place in a saucepan
+
+  One-half cup of clam juice,
+  One-half cup of milk,
+  Five tablespoons of flour.
+
+Stir to dissolve and then bring to a boil and cook for five minutes.
+Now add
+
+  Six clams minced fine,
+  One tablespoon of grated onion,
+  Four tablespoons of finely minced parsley,
+  One-quarter teaspoon of mustard,
+  One-half teaspoon of paprika,
+  One teaspoon of salt,
+  Six tablespoons of bread crumbs.
+
+Mix thoroughly and then fill into well-cleaned clam shells, rounding
+up on top. Dust with flour and then coat with beaten egg and then
+cover, patting well, with fine crumbs. Fry until golden brown in hot
+fat.
+
+
+CLAM FRITTERS
+
+Mince six clams fine and then place in a bowl and add sufficient milk
+to the clam juice to make one and one-half cups. Pour over minced
+clams and add
+
+  Two and one-quarter cups of flour,
+  One and one-half teaspoons of salt,
+  One-half teaspoon of pepper,
+  One well-beaten egg,
+  Two tablespoons of baking powder (level),
+  One tablespoon of grated onion,
+  Three tablespoons of finely minced parsley.
+
+Beat to a smooth batter and then fry in deep fat.
+
+
+CLAM COCKTAIL
+
+Use four cherrystone clams for each service. Prepare a cocktail sauce
+as follows:
+
+  One cup of canned tomatoes,
+  One leek, chopped fine,
+  One onion, chopped fine,
+  Pinch of thyme,
+  Pinch of cloves,
+  One-half teaspoon of mustard,
+  One-half cup of water.
+
+Cook for fifteen minutes, cool and then rub through a sieve and add
+
+  One and one-half teaspoons of salt,
+  One teaspoon of paprika,
+  One tablespoon of Worcestershire sauce.
+
+Mix and then divide into four portions.
+
+
+CLAMS
+
+Clams may be served and cooked in a manner similar to oysters.
+
+
+BAKED HAM
+
+Place a four and one-half to five-pound cut from the butt end of the
+ham in the fireless cooker overnight. In the morning remove the skin
+and then pat into the fat part of the ham
+
+  Five tablespoons of brown sugar,
+  One teaspoon of cinnamon,
+  Three-quarters teaspoon of allspice.
+
+Place in a hot oven and bake for forty minutes. Baste every ten
+minutes with
+
+  Six tablespoons of vinegar,
+  Three-quarters tablespoon of boiling water.
+
+Use the liquid in the pan, after baking the ham for making gravy, by
+browning three tablespoons of flour, then adding the liquid left in
+the pan and sufficient boiling water to make one and one-quarter cups
+of gravy. Season.
+
+
+HAM LOAF
+
+Chop the left-over ham very fine. Measure and add to one and one-half
+cups
+
+  One and one-half cups of cold cooked oatmeal,
+  Two onions, grated,
+  One teaspoon of paprika,
+  One-half cup of bread crumbs,
+  One cup of cream sauce,
+  One tablespoon of Worcestershire sauce.
+
+Mix and then pour into well-greased loaf-shaped pan and then place
+this pan in a larger one containing warm water. Bake for forty minutes
+in a moderate oven. Serve with hot tomato sauce.
+
+
+ENGLISH HAM PIE
+
+Cut the remainder of the fresh baked ham into neat pieces, laying
+aside all the small bits. Pare and cut in dice sufficient potatoes to
+measure one quart. Chop fine sufficient onions to measure one cupful.
+Place the potatoes and onions in a saucepan and add sufficient boiling
+water to cover. Cook until tender and then drain. Now prepare a pastry
+as follows: Place
+
+  Two cups of flour,
+  One teaspoon of salt,
+  Two teaspoons of baking powder.
+
+in a bowl. Sift and then rub in six tablespoons of shortening. Mix
+with one-half cup of ice-cold water. Roll out and then line a shallow
+pan with pastry. Place a layer of potatoes and onions and then a layer
+of the meat. Season well and cover the meat with a second layer of the
+potatoes. Season and then add two cups of highly seasoned gravy.
+Place top crust in position and fasten the edges tightly by pinching
+together firmly. Brush the pastry with cold water and then bake one
+hour in a slow oven.
+
+
+CHEESE LOAF
+
+  Three cups of fine bread crumbs,
+  One and one-half cups of cottage cheese,
+  One and one-half cups of very thick cream sauce,
+  One large onion, minced fine,
+  One and one-half teaspoons of salt,
+  One teaspoon of paprika,
+  One teaspoon of Worcestershire sauce.
+
+Mix thoroughly and then mould into shape. Pack into well-greased pan
+and set this pan in a large bake pan, with hot water to one-quarter of
+the depth of the bake pan. Bake in a moderate oven for fifty minutes.
+
+
+BARBECUE OF BOILED HAM
+
+Cut cold boiled ham into very thin slices and then place in a chafing
+dish and add
+
+  One-half glass of currant jelly,
+  Three tablespoons of vinegar,
+  Four tablespoons of water,
+  One-half teaspoon of Worcestershire sauce,
+  One-quarter teaspoon of paprika.
+
+Heat until very hot, and then serve on toast.
+
+
+HEAD CHEESE
+
+Have the butcher clean and crack a young pig's head. Wash well and put
+on to cook in a pot large enough to have the water completely cover
+the head. Cook until the meat leaves the bones, skimming carefully.
+When cooked lift pot from the fire and take the meat from the pot.
+Chop fine, seasoning with salt and pepper and one tablespoon of
+poultry seasoning; mix thoroughly; put a clean cloth in the colander
+and put in the cheese; cover with another cloth; place a plate on top
+and weight down with a flat-iron.
+
+
+ITALIAN CANAPE
+
+Mince fine
+
+  One green pepper,
+  One medium sized onion,
+  One leek,
+  Four branches of parsley,
+  One tomato.
+
+Now place four tablespoons of shortening in a saucepan and add the
+vegetables. Cook slowly until tender and then add
+
+  Five tablespoons of grated cheese,
+  One teaspoon of salt,
+  One teaspoon of paprika.
+
+Mix thoroughly and then spread on thin slices of toast. Garnish with
+sliced stuffed olives and dust with paprika.
+
+
+CHEESE SAUCE
+
+  One cup of water,
+  One cup of milk,
+  Five level tablespoons of flour.
+
+Dissolve the flour in milk and water; bring to a boil; cook slowly for
+ten minutes; now add
+
+  One teaspoon of salt,
+  One teaspoon of pepper,
+  One well-beaten egg,
+  One-half cup grated cheese.
+
+
+WELSH RAREBIT
+
+Cut one-half pound cheese very fine and then place in a saucepan and
+add
+
+  One-half teaspoon of mustard,
+  One teaspoon of grated onion,
+  Two well-beaten eggs,
+  One tablespoon of Worcestershire sauce.
+
+Stir until well creamed and free from lumps and then pour over slices
+of toast. Sprinkle lightly with paprika and serve.
+
+
+CHELSEA RABBIT
+
+Cut one pound of cheese into small bits and then place two tablespoons
+of butter in a chafing dish and add
+
+  One onion, cut fine,
+  One cup of thick tomato pulp, pressed through a fine sieve,
+  One tablespoon of Worcestershire sauce,
+  One and one-half teaspoons of salt,
+  One and one-half teaspoons of paprika.
+
+Cook until the onion is soft and then add cheese and stir until the
+cheese is melted and the mixture well blended. This will serve from
+six to eight persons.
+
+
+CHEESE CANAPE
+
+Place in a bowl
+
+  Three tablespoons of grated cheese,
+  One tablespoon of minced parsley,
+  One-quarter teaspoon of salt,
+  One-half teaspoon of paprika,
+  One tablespoon of butter.
+
+Mix to a paste and then spread on a thin triangle of bread. Dust
+lightly with paprika.
+
+
+TOMATO CANAPE
+
+Cut the tomatoes into very thin slices and then place on a plate and
+season with salt and pepper. Now place on a plate
+
+  One tablespoon of butter,
+  One-half teaspoon of mustard,
+  One-quarter teaspoon of paprika,
+  One tablespoon of parsley.
+
+Work to a nice smooth paste and then spread lightly over the tomatoes.
+Place on a small round cracker and garnish with a slice of hard-boiled
+egg.
+
+
+LA BRETE CANAPE
+
+Pick the fish from the backbone of a cooked mackerel, adding any
+left-over portions. There need be only about two tablespoons. Rub the
+fish through a sieve and add
+
+  One small onion, grated,
+  One-half teaspoon of mustard,
+  One-half teaspoon of paprika,
+  One and one-half tablespoons of butter.
+
+Work to a paste and then spread on thin toasted strips of bread.
+
+
+BOHEMIAN RELISH
+
+Place on a bread and butter plate
+
+  Two slices of salomi sausage,
+  One radish,
+  One tablespoon of prepared scallion,
+  One thin slice of tomato.
+
+To prepare the scallions chop fine and add
+
+  Six tablespoons of mayonnaise dressing,
+  One tablespoon of vinegar.
+
+Mix thoroughly and then serve.
+
+
+ITALIAN CANAPE
+
+  Two branches of parsley,
+  One small onion,
+  One-half green pepper.
+
+Mince fine and then cook until soft, taking care not to brown, in two
+tablespoons of salad oil. Now toast thin slices of cornbread slightly
+and spread with this mixture. Sprinkle with grated cheese and paprika.
+
+
+CANAPE A LA MODE
+
+Flake into bits two tablespoons of the mackerel left from breakfast,
+and then place on a dish and add
+
+  Three tablespoons of mayonnaise dressing,
+  One teaspoon of paprika,
+  One tablespoon of finely chopped parsley.
+
+Mix to a smooth paste and then spread on triangles of toasted bread.
+Garnish with parsley.
+
+
+FRIED PIGS FEET
+
+Have the butcher crack the feet; wash and put into a pot of boiling
+water to cook. Cook gently until they separate easily from the joints;
+lift from the water, and set to cool. When cold divide in portions,
+dip in egg and cracker-dust and fry in boiling hot lard. Serve with
+coleslaw or chow-chow.
+
+
+MINCEMEAT
+
+During the Xmas holidays open house was kept by the barons and knights
+of the early days. Great festivities and merrymaking was the order
+of the time. The great fete took place on Xmas day. On that day
+the mistresses of the households vied with each other in a friendly
+rivalry with their dishes of mutton pie.
+
+The mutton pie, as it was known in 1596, is the mince pie of to-day.
+It was also known by the name of Xmas pie or shredds. In Herrick's
+time it was considered vitally important to put an armed guard to
+watch the Xmas pies, lest some sweet-toothed rascal purloin them and
+then there would be no pies to grace the feast. As ever in warring
+lands, food commodities were scarce and expensive and accordingly
+considered a great luxury.
+
+
+MINCEMEAT
+
+Mincemeat may now be prepared for the holidays; and if kept in a cool
+place it will have sufficient time to blend and ripen. Here are some
+inexpensive recipes:
+
+  One-half cup of suet,
+  One-half cup of grated carrot,
+  Six cups of apples, chopped fine,
+  Two cups of raisins, chopped,
+  One-half cup of cooked meat, chopped fine,
+  One-half cup of citron, chopped fine,
+  One-half cup of orange peel, chopped fine,
+  Two tablespoons of cinnamon,
+  One-half tablespoon of nutmeg,
+  One-half tablespoon of cloves,
+  One and one-half cups of molasses,
+  One cup of boiled cider.
+
+Mix in the order given. Pack into a bowl or crock. Cover closely and
+then set in a cool place to ripen. Cold left-over meat may be used.
+
+
+NEW ENGLAND MINCEMEAT
+
+Place one-half pound of hamburg steak in a saucepan and add one cup
+of cider. Cook for fifteen minutes; then remove from the saucepan and
+place in a large bowl and add
+
+  Six ounces shredded suet,
+  One-half pound currants,
+  One-half pound of raisins,
+  Two pounds of minced apples,
+  Four ounces of minced citron,
+  Four ounces of minced orange peel,
+  Four ounces of minced lemon peel,
+  Two tablespoons of cinnamon,
+  One tablespoon of allspice,
+  Three-fourths of tablespoon of cloves,
+  Two and one-half cups of syrup,
+  One cup of boiled cider.
+
+Mix in the order given, then pack in glass or crock. Cover closely and
+then set in a cool place to ripen.
+
+
+ORANGE MINCEMEAT
+
+Squeeze the juice of three oranges. Place the peel in a saucepan of
+cold water. Cook until tender. Drain and then pour through the food
+chopper. Place in a bowl and add
+
+  Six cups of apples, chopped moderately fine,
+  One cup of suet, chopped fine,
+  One cup of raisins, chopped fine,
+  One cup of evaporated peaches, chopped fine,
+  One cup of evaporated apricots, chopped fine,
+  One-half cup of citron, chopped fine,
+  One cup of grated carrot,
+  Two tablespoons of cinnamon,
+  One-half tablespoon of allspice,
+  One-half tablespoon of mace,
+  One-half tablespoon of ginger,
+  One-half tablespoon of cloves,
+  Two cups of molasses,
+  One cup of boiled cider.
+
+Mix in the order given and then pack in a large bowl or crock or stone
+pot. Cover closely and then put in a cool place for ten days to ripen.
+
+
+GREEN TOMATO AND APPLE MINCE
+
+Place one quart of green tomatoes chopped fine in a colander. Cover
+with two tablespoons of salt. Let drain for two hours. Place in a
+saucepan and add
+
+  One cup of syrup,
+  One cup of cider.
+
+Cook gently for one-half hour; now pour into a bowl and add
+
+  Three-fourths of a cup of shredded suet,
+  Five cups of apples, chopped,
+  One carrot, grated fine,
+  Two cups of raisins, chopped fine,
+  Two cups of dates, chopped fine,
+  One-half cup of figs, chopped fine,
+  One-half cup of peanuts, chopped fine,
+  One and one-half tablespoons of cinnamon,
+  One-half tablespoon of cloves,
+  One-half tablespoon of nutmeg,
+  One-half tablespoon of ginger,
+  One and one-half cups of molasses,
+  One cup of boiled cider.
+
+Mix in the order given; then store as directed in the preceding
+recipes. Do not peel the apples. When putting the suet, raisins and
+dried fruit through the food chopper, add a dried crust of bread to
+prevent clogging.
+
+
+EGGS
+
+The similarity in the proportion of the shell, yolk and white of eggs
+in the chicken eggs is that the shell averages about one-tenth, the
+yolk about three-fourths and the white about four-tenths. The shell
+alone is counted as waste. The white contains about six-eighths
+water, the solids of the white are virtually all nitrogenous matter or
+protein. The yolk contains about one-half water and one-third fat, and
+the balance is of nitrogenous matter or protein.
+
+Newly laid or fresh eggs have a semi-transparent uniform, pale pinkish
+tint; the shell contains a very small air chamber, which separates
+the skin and shell of the egg and is filled with air. This chamber
+increases with the age of the egg.
+
+Eggs when cooked at a low temperature are delicate and easy to
+digest, and they can be used for invalids, and persons with a delicate
+digestion.
+
+
+HOW TO COOK EGGS
+
+Eggs boiled are eggs spoiled; the physicians tell us that hard-boiled
+eggs require three and a half hours to digest. Keep this in mind when
+cooking eggs. Water boils at a temperature of 212 degrees Fahrenheit.
+Eggs should be cooked at a temperature between 165 and 185 degrees
+Fahrenheit.
+
+Place water in a saucepan and bring to a boil; boil for three minutes
+and add the eggs. Place on the back of the stove and let the eggs
+stand for eight minutes for a very soft boil and twenty-five minutes
+for hard boiled. The water should be kept hot--that is, just below the
+boiling point.
+
+
+FRIED EGGS
+
+Place the fat in the pan and heat until very hot and then place where
+the pan will maintain this heat without getting any hotter; if you use
+the gas turn down the burner. Add the eggs. Let them cook very slowly
+until set and then turn if desired. Eggs cooked in this way will not
+absorb the fat and will be tender and delicate, and not have a crust
+of crisped egg around the edge.
+
+
+EGGS CARTHEOTH
+
+Tomatoes, peppers and pimentoes are generally used for this dish.
+Prepare the tomatoes or peppers by cutting a slice from the top and
+then hollowing out the centers. Break in an egg and then season with
+salt and pepper and a little finely minced parsley. Cover with
+two tablespoons of cream sauce. Place in the oven and bake for ten
+minutes. Finely minced ham or bacon may be sprinkled over the egg
+before adding the cream sauce.
+
+Cold cooked or left-over vegetables, such as corn, peas, asparagus,
+onions or cauliflower, may be used also. Cold boiled potatoes, beets,
+turnips, etc., may be made to do duty in place of tomatoes, peppers or
+pimentos for the sake of variety. Serve with a thick, highly seasoned
+sauce.
+
+
+POACHED EGGS
+
+To prepare poached eggs place water in a saucepan and add one
+tablespoon of vinegar to each pint of water. Bring to a boil and then
+open the egg on a saucer and slide into the boiling water, let simmer
+slowly until it forms and then lift with a skimmer on to a napkin to
+drain. Then roll gently on a slice of buttered toast.
+
+If you have any old-fashioned muffin rings place them flat in the
+bottom of the saucepan and then pour the eggs in and poach. Or you may
+use any of the poachers, that are sold in any of the house-furnishing
+stores.
+
+
+OMELET
+
+Plain and fluffy omelets are cooked in the same manner as the fried
+eggs.
+
+
+PLAIN OMELET
+
+Place three tablespoons of shortening in a frying pan and then, while
+heating, place the three eggs in a bowl and add
+
+  One tablespoon of milk,
+  One tablespoon of water.
+
+Beat with a fork to thoroughly mix and then, when the pan is smoking
+hot, turn in the mixture. Then place where the omelet will cook very
+slowly. Season and then turn and fold and roll, turning on a hot
+platter.
+
+
+SPANISH OMELET
+
+Use the fluffy omelet recipe and then chop fine two medium-sized
+tomatoes, drain free from the moisture and add one medium-sized onion
+and four large olives, chopped fine. Place in a small pan with one
+tablespoon of butter to heat. When hot spread over the omelet and then
+fold and roll or place in a hot oven and bake.
+
+
+FLUFFY OMELET
+
+Separate the yolks and whites of three eggs. Place the yolks in a bowl
+and add three tablespoons of milk. Beat to thoroughly mix and then
+beat the whites until very stiff. Cut and fold the yolks into the
+prepared whites and then turn into a pan and cook slowly. Fold and
+roll and turn on a hot platter.
+
+Fried eggs and omelets may be garnished with ham, bacon, parsley,
+finely chopped; pimentos and green peppers.
+
+To make variously flavored omelets, prepare the omelet as for plain
+omelet and then just before the turning and rolling add the desired
+flavoring. Then roll and fold the omelet and turn out on a hot dish.
+Have the filling heated before spreading on the omelet. Left-over
+vegetables and bits of meat may be used in this manner for attractive
+dishes.
+
+
+TIGER-EYE SANDWICHES
+
+Use strictly fresh eggs for this. Separate the white and the yolk and
+keep the yolk in the shell until ready for use. Add a pinch of salt
+to the white and beat until very stiff. Pile in a pyramid on a square
+slice of toast. Make a well in the centre of the white of egg and then
+drop in the yolk. Dust over lightly with paprika and then bake for
+seven minutes in a hot oven.
+
+
+MEASUREMENTS
+
+Many women are familiar with the importance of accurate measurements
+in preparing foods. Others frequently complain of the troubles they
+have with recipes, but what they actually need to know is that we no
+longer live in the days of twenty-five cents a dozen for fresh eggs
+and that the day of thirty cents per pound for creamery butter of
+excellent quality is past.
+
+Gone are the days of plenty when the extravagant cook was the best
+cook. Banish all recipes that call for cups of butter.
+
+From motives of real practical economy, we now use level measurements;
+that means that you first sift your flour into a bowl and then fill
+the measure, using a spoon to fill with and then level the top of the
+measure with a knife. Level measurement means all that lies below the
+edge of the cup or spoon.
+
+The experienced cook with an eye for measurements can gauge the
+amounts, very frequently, to a nicety. While she may sometimes have a
+failure, she will never attribute it to her measure or the method of
+compounding the ingredients; oftentimes she will blame the flour, the
+baking powder or even the oven.
+
+One woman wrote me that she wished to know what the trouble was with
+her cakes. I asked her to give the recipe and she answered that she
+generally used a bowl for measuring and that then she used sugar,
+eggs, butter, flour and enough milk or water to make a batter--there
+was no real definite amounts. When I replied I told her that it was
+the measurements and methods that she used that frequently caused
+a failure. But she was sure that was not the case, for her cake was
+usually good, and it was only once in a while that she had a failure.
+So I had quite a time convincing her that accurate measurements will
+always give the same results and assured success and that she could
+bake the same cake 365 days in the year and not once have a failure.
+
+To-day this woman would not return to the old way of doing her
+cooking, and recently I had a little note from her telling me to let
+the other middle-aged and young housewives, too, know how necessary it
+is to be accurate.
+
+You know it only takes a few minutes longer to measure accurately, and
+then you are able to make that delicious cake without a failure. No
+failures, no waste. Truly, the words of "trusting to luck" should be
+taboo in the efficient woman's kitchen.
+
+The temptation to add just a little more sugar, flour or shortening to
+a recipe with the idea of improving it must be eliminated if you wish
+to cook successfully. When using vegetable oil in place of butter in
+making cakes cut down the quantity of fat fully one-third. Many cake
+recipes contain too much fat.
+
+When the amounts are less than one cup, frequently it is easier to
+measure with a spoon. Remember all measures are level:
+
+  Sixteen tablespoons                  1 cup
+  Eight tablespoons                    1/2 cup
+  Four tablespoons                     1/4 cup
+  Five tablespoons plus one teaspoon   1/3 cup
+
+Sift the flour once before measuring. Standard measuring cups holding
+one-half pint are divided on one side into quarters and on the other
+side into thirds, and they are usually found in all housefurnishing
+stores, and there is a choice of aluminum, glass or tin.
+
+Sets of measuring spoons will save time and trouble. The spoons
+graduate from one-quarter of a teaspoon to one tablespoon, thus making
+accurate measurements for seasoning and flavoring.
+
+A spatula will repay its cost many times over the first month it is
+used. It is possible with this knife to remove every particle of food
+from a mixing bowl.
+
+How can you keep a house without a pair of reliable scales? Do you
+know how much the chicken weighed that you bought on Saturday, and do
+you know how much waste there was; or the weight of the bone in
+the meat that you purchased on Wednesday? Do you ever weigh your
+purchases? Think this over and then buy a good pair of scales and keep
+them in a convenient place.
+
+  List of equivalent measures:--
+    1  salt spoon   1/4 teaspoon
+    3  teaspoons    1 tablespoon
+    3  tablespoons  1 cooking spoon
+    4  tablespoons  1/4 cup
+    8  tablespoons  1/2 cup
+    12 tablespoons  3/4 cup
+    16 tablespoons  1 cup
+    2  cups         1 pint
+    2 pints         1 quart
+    4 quarts        1 gallon
+
+
+DRY MEASURE
+
+  8 quarts                             1 peck
+  2 quarts                             1/4 peck
+  4 quarts                             1/2 peck
+  2  cups granulated sugar             1  pound
+  2-3/4 cups brown sugar               1  pound
+  3-1/2 cups ground coffee             1  pound
+  3  cups of cornstarch                1  pound
+  2  cups of butter                    1  pound
+  2  cups of lard                      1  pound
+  3  cups granulated cornmeal          1  pound
+  3-3/4 cups of rye flour              1  pound
+  3-3/4 cups of graham flour           1  pound
+  3-3/4 cups of unsifted wheat flour   1  pound
+  4  cups of sifted flour              1  pound
+  3-1/2 cups whole wheat flour         1  pound
+  9  cups of bran flour                1  pound
+  2 cups of rice flour                 1  pound
+
+
+ITALIAN DRESSING
+
+  One-half cup of salad oil,
+  Four tablespoons of vinegar,
+  One teaspoon of salt,
+  One teaspoon of paprika,
+  Three tablespoons of grated cheese.
+
+Place in a fruit jar and then shake to blend.
+
+
+SOUR CREAM CUCUMBER DRESSING
+
+Pare and grate one medium-sized cucumber and then sprinkle with one
+teaspoon of salt. Let stand for one hour and then drain, and place
+one cup of sour cream in a bowl. Beat until stiff and add the prepared
+cucumber and
+
+  One teaspoon of mustard,
+  One teaspoon of pepper,
+  Two tablespoons of finely chopped onion,
+  Two tablespoons of finely chopped parsley,
+  Juice of one-half lemon.
+
+Mix well before serving.
+
+
+CREAM CABBAGE
+
+Cut the cabbage fine and then place in cold salted water to crisp.
+Drain well and then add
+
+  One green or red pepper, chopped fine to each quart of
+  cabbage,
+  One tablespoon of mustard seed
+
+and then prepare a dressing as follows:
+
+Place in a soup plate the yolk of one egg, and then add
+
+  One teaspoon of vinegar,
+  One teaspoon of mustard,
+  One teaspoon of sugar,
+  One teaspoon of paprika.
+
+Work with a fork to a smooth thick paste, and then add slowly one-half
+cup of salad oil. When very thick reduce to the desired consistency
+with four tablespoons of evaporated milk and six to eight tablespoons
+of vinegar. Beat with a Dover egg-beater and then pour over the
+cabbage.
+
+
+SALADS
+
+Wash and drain the lettuce and then shred fine, using a pair of sharp
+scissors. Place in a bowl and then chop fine one bunch of scallions
+and a stalk of celery and add to the lettuce. Cover with mayonnaise
+dressing and serve for luncheon with a plate of cream soup. Toast and
+a light dessert will complete this meal.
+
+
+ENGLISH WATER-CRESS SALAD
+
+Cut five strips of bacon in dice and then brown nicely in a frying
+pan. Lift cooked bacon, drain off the fat, leaving only about five
+tablespoons in the pan. Now place in a cup
+
+  One-half teaspoon of mustard,
+  One-half teaspoon of sugar,
+  One teaspoon of salt,
+  One-half teaspoon of paprika,
+  Four tablespoons of vinegar.
+
+Dissolve and pour into the hot fat, bring to a boil and then add the
+cooked bacon. Now place the prepared water-cress in a bowl and pour
+over it the bacon with the prepared dressing. Toss gently to mix and
+then garnish with hard-boiled eggs (sliced).
+
+Corn salad, cabbage, lettuce, romaine and escarolle salads may be used
+in place of the water-cress for variety.
+
+Radishes should be well washed and then allowed to crisp in cold
+water. Split from the tip to the stem end in quarters. Large radishes
+may be peeled and cooked until tender in boiling water and then
+drained and served with a cream, Hollandaise or plain butter sauce for
+variety.
+
+
+OLD ENGLISH MUSTARD DRESSING
+
+  One tablespoon of evaporated milk,
+  One teaspoon of mustard.
+
+Place in a soup plate and blend together, then add one tablespoon of
+oil. Then drop the vinegar, then the oil again until you have used
+
+  Eight tablespoons of salad oil,
+  One tablespoon of vinegar.
+
+Serve on lettuce, cucumbers, meat or fish.
+
+
+RICH BOILED SALAD DRESSING
+
+  One-half cup of water,
+  Three-quarters cup of vinegar,
+  Five tablespoons of cornstarch.
+
+Dissolve the starch in water and bring to a boil. Cook for three
+minutes and then add
+
+  One well-beaten egg,
+  One-half cup of thick cream,
+  One tablespoon of sugar,
+  One teaspoon of salt,
+  One teaspoon of paprika.
+
+Mix the sugar and seasoning with the cream and add the egg; then
+add to the boiling mixture and remove from the fire at once. Beat in
+slowly six tablespoons of salad oil. This will keep in a cool place
+for six weeks.
+
+
+ASPARAGUS VINAIGRETTE
+
+Wash and scrape the asparagus and allow four stalks for each service.
+Trim to remove the pithy end of the stalk and then cook in boiling
+water until tender. Lift and drain well, then place in a dish and
+cover with the following sauce:
+
+  Four tablespoons of salad oil,
+  Two tablespoons of vinegar,
+  One-half tablespoon of grated onion,
+  One-half tablespoon of finely chopped green pepper,
+  One teaspoon of salt,
+  One teaspoon of paprika,
+  One-quarter teaspoon of mustard.
+
+Beat to mix and then set on ice to chill. Serve ice cold on crisp
+lettuce leaves.
+
+
+OTTAWA DRESSING
+
+  One-half cup of catsup,
+  Two large onions grated,
+  One large green pepper, chopped fine,
+  One-half cup of salad oil,
+  Six tablespoons of vinegar,
+  One teaspoon of sugar,
+  One teaspoon of salt,
+  One teaspoon of mustard,
+  One teaspoon of paprika.
+
+Blend spices in vinegar and then beat hard to blend.
+
+
+BALTIMORE DRESSING
+
+  One cup of mayonnaise,
+  One-half cup of well drained canned tomatoes,
+  Two onions, grated fine,
+  One tablespoon of Worcestershire sauce,
+  Two teaspoons of salt,
+  One teaspoon of mustard,
+  One teaspoon of paprika.
+
+Mix thoroughly and then serve ice cold.
+
+
+ASPARAGUS AND CELERY SALAD
+
+Mince sufficient celery very fine to measure one cup. Place in a bowl
+and add
+
+  One medium-sized onion,
+  One green pepper.
+
+Mince very fine and then add
+
+  One-half cup of mayonnaise,
+  One tablespoon of vinegar,
+  One teaspoon of salt,
+  One-half teaspoon of paprika.
+
+Mix and then fill into a nest of crisp lettuce leaves and garnish with
+the tips of canned asparagus.
+
+
+CHEESE DRESSING
+
+  Four tablespoons of grated cheese,
+  One teaspoon of mustard,
+  One teaspoon of paprika,
+  One teaspoon of salt,
+  Eight tablespoons of oil,
+  Four tablespoons of vinegar.
+
+Place in a bowl and blend well together.
+
+
+DEVILED EGG SALAD
+
+Hard boil two eggs and then remove the shells and cut open the length
+of the egg. Remove the yolks and then rub through a fine sieve and add
+
+  One-half teaspoon of mustard,
+  One-quarter teaspoon of paprika,
+  One teaspoon of grated onion,
+  One teaspoon of finely minced parsley,
+  One-half teaspoon of salt,
+  Three tablespoons of mayonnaise.
+
+Mix well and then form into balls, placing one ball in the place in
+the white of the egg, which had been left by the yolk. Now place each
+white or one-half egg in the nest of lettuce and place around the egg
+
+  Six cooked string beans,
+  One slice of tomato, cut in two,
+  Two thin slices of onion,
+
+and garnish with two tablespoons of Russian dressing.
+
+
+VEAL
+
+Veal is the dressed carcass of the calf. The flesh should be firm,
+pinkish white and should be well cooked to develop its flavor and
+nutritious qualities. The cuts are the neck, shoulders, rack, breast,
+loin and leg. The shoulders, breast and loin are used for roasting,
+the neck and end of the leg for stewing, the leg for cutlets and
+the rack for chops. The knuckle from the leg of veal may be used for
+stews, soups, stock or pepper pot.
+
+Other products from the calf are heads, brains, hearts, sweetbreads,
+feet, calves' liver, tripe, kidney and tongue. The kidneys are usually
+left in the loin.
+
+
+TO COOK
+
+The shoulder may be boned and rolled or left plain or just remove
+the blade bone and then use a filling. The breast may have the bones
+removed and then a pocket made and filled.
+
+To roast the loin trim and tie into shape and then roast.
+
+Meat from the neck, breast and knuckle is frequently used with chicken
+and, if properly prepared, it is delicious. Stock made from veal
+bones is rich in gelatine and may be used for meat loaves, moulds and
+aspics.
+
+
+TO PREPARE BREADED CUTLETS
+
+Cut the cutlets into suitable pieces and then roll in flour and dip in
+beaten egg, and then dip again in fine bread crumbs, patting firmly.
+Fry quickly to a golden brown. Place in a hot oven to finish cooking.
+The cutlet may be served with either brown gravy or tomato sauce.
+
+
+VEAL CROQUETTES
+
+  One cup of milk,
+  Five level tablespoons of cornstarch.
+
+Place in a saucepan and then dissolve the starch in the milk. Bring to
+a boil and cook for five minutes. Now add
+
+  One and one-half cups of cooked veal, minced fine,
+  One tablespoon of grated onion,
+  Two tablespoons of finely minced parsley,
+  One and one-half teaspoons of salt,
+  One teaspoon of pepper,
+  One tablespoon of Worcestershire sauce.
+
+Beat to blend well and then pour on greased platter and set in a cool
+place for four hours to mould. Form into croquettes and then dip in
+beaten egg, and then in fine bread crumbs; fry in hot fat. Serve with
+tomato sauce.
+
+
+
+
+COOKING THE FANCY CUTS
+
+
+TO PREPARE BRAINS
+
+Soak for one hour in cool water, adding the juice of one-half lemon.
+Drain and then parboil for ten minutes. Drain and then trim free
+from excess tissue. Place under a weight to flatten and make firm, if
+desired, or cut into two and dip in flour and then in egg and finally
+in fine bread crumbs. Fry in hot fat until a golden brown. Serve with
+Hollandaise sauce.
+
+
+ROAST SHOULDER OF VEAL
+
+Have the butcher make a pocket in the veal for the filling. Now soak
+sufficient stale bread in cold water so that when pressed dry it will
+measure two cups. Place the bread in a saucepan and add
+
+  One cup of finely chopped onions,
+  Three tablespoons of finely chopped parsley,
+  One green pepper, chopped fine,
+  One-half cup of shortening.
+
+Mix thoroughly and then cook slowly so that the onion does not brown.
+When tender add
+
+  One teaspoon of paprika,
+  Two teaspoons of salt,
+  One teaspoon of pepper.
+
+Mix thoroughly and then cool and fill into veal. Sew the opening with
+a darning needle and a stout string or fasten with toothpicks. Dust
+the meat well with flour and then place in a hot oven to brown. Then
+reduce the heat of the oven to moderate and roast, allowing thirty
+minutes for the meat to start cooking and twenty-five minutes to the
+pound. Baste every ten minutes with:
+
+  One-half cup of vegetable salad oil in
+  One and one-half cups of boiling water.
+
+
+CALF'S HEART A LA MODE
+
+Wash and soak the heart for a few minutes in water and then remove the
+tubes, veins and cut the heart into dice. Parboil until tender. Then
+add, using sufficient water to cover
+
+  One half-cup of vinegar,
+  Four onions, chopped fine,
+  Two carrots, cut in dice,
+  One teaspoon of sweet marjoram,
+  Two teaspoons of salt,
+  One teaspoon of white pepper.
+
+Thicken gravy and serve with toasted strips of bread.
+
+Calf's heart may be cut in thin slices, dipped in flour and then
+fried. Calf's liver is most delicate and must be cooked quickly,
+either by panning or broiling. The head is used for mock-turtle
+soup or cooked and served with brown sauce or made into calves' head
+cheese. The tongue may be cooked until tender and then pickled in
+vinegar.
+
+The feet may be used in place of the head for mock-turtle soup, and in
+place of the knuckle in making pepper pot.
+
+
+TRIPE FRIED IN BATTER
+
+Cut the tripe into pieces the size of an oyster and then season and
+dip in a batter. Fry until golden brown in hot fat and then serve with
+Hollandaise sauce.
+
+
+THE BATTER
+
+Break one egg in a cup and fill with milk. Place in a bowl and add
+
+  One and one-quarter cups of flour,
+  One teaspoon of salt,
+  One-half teaspoon of pepper.
+
+Beat well to free from lumps.
+
+
+CREOLE TRIPE
+
+Mince four onions fine and then place in a saucepan, four
+tablespoonfuls of shortening; add the onions and cook until soft, but
+not brown. Now add four tablespoonfuls of flour. Stir to blend well
+and then add:
+
+  Two cups of strained tomatoes,
+  One green pepper, minced fine,
+  One-half pound of prepared mushrooms,
+  One pound of tripe cut into inch blocks.
+
+Cook gently for twenty minutes and then season and serve.
+
+
+PICKLED TRIPE
+
+Cut the prepared tripe in strips one inch wide and two inches long and
+then place in a china bowl and add
+
+  Four onions cut in rings and parboiled,
+  Two bay leaves,
+  One dozen cloves,
+  Half-dozen allspice
+
+and sufficient vinegar to cover. Let stand two days before using.
+
+
+TURTLE AND SNAPPER
+
+Lay the turtle on its back and cut off the head. Let turtle bleed
+for twenty minutes. Separate the body from the shell and remove the
+entrails. Carefully separate the liver and heart. Now, with a sharp
+knife, remove the meat from the shell and lay in boiling water for two
+minutes. Drain. Rub the legs and all flesh containing the outer skin
+until the skin is removed, with a coarse towel. Now, with a cleaver,
+chop the shell into five pieces and place in scalding water for five
+minutes. Remove from hot water. Use the knife to peel off the skin and
+bristle from the shell. Now lay the meat and shell in cold water for
+one and one-half hours. You now have white and green turtle meat ready
+to cook.
+
+
+TO COOK
+
+Put the meat and shell in a large preserving kettle with sufficient
+cold water to cover, adding
+
+  One pint jar of stewed tomatoes,
+  One stalk of celery,
+  One bunch of potherbs,
+  One bunch of parsley,
+  Three cloves,
+  Four allspice,
+  Four large onions,
+  Two bay leaves,
+  One medium-sized carrot,
+  Rind of one-half lemon,
+  Three tablespoons of Worcestershire sauce.
+
+Tie the spices and vegetables in a piece of cheese-cloth and bring to
+a boil. Cook slowly until the meat is tender and then remove the white
+meat. Cook the green meat, most of which is in the shell, until it is
+tender. Place the meat, when tender, in cold water to blanch. Use the
+liquid for soup. Strain and add part of the turtle meat, hard-boiled
+egg, grated lemon rind and juice of lemon. Prepare the snapper same as
+green turtle. Only bleed snapper ten minutes.
+
+
+SHRIMP SALAD
+
+Open two tall cans of shrimp and then drain and wash under cold
+water. Now shred the coarse green outside leaves of lettuce very fine.
+Measure two cups and place in a bowl and add
+
+  One green pepper,
+  One onion, chopped very fine,
+  One-half cup of mayonnaise dressing.
+
+Mix well and then fill into a nest of crisp lettuce leaves. Lay the
+shrimp on top and mask with mayonnaise. Garnish with two hard-boiled
+eggs into quarters.
+
+
+SHRIMP
+
+Shrimp come, as a rule, cooked, but to cook shrimp: Plunge the shrimp
+into boiler prepared as for crabs. Boil for ten minutes, then drain
+and cool. Remove the shells and then they may be used for salads,
+croquettes and fried shrimps.
+
+
+TERRAPIN
+
+Diamond back or salt water terrapin are best. Fresh water terrapin
+may be used for croquettes and puree. Clean the terrapin by placing
+in fresh water for six hours. Wash in warm water and then place them
+alive in boiling water. Cook for five minutes. Remove and then rub
+with a coarse cloth the neck, legs and tail to remove the skin. Wash
+again. Return to the pot. Cook until the legs leave the body easily.
+Usually about thirty-five minutes for small terrapin and seventy-five
+minutes for large ones. The age and condition determine the time of
+cooking. Cool. Now, before it is entirely cold, separate the terrapin
+from the shell, discard the small intestines, shell, gall, etc. Cut
+the meat into pieces.
+
+Cook in cream sauce for a la Maryland; in brown sauce for a la mode or
+stewed terrapin.
+
+
+STEWED SNAPPER
+
+Open a can of snapper into a china bowl and let stand for one hour;
+place in a saucepan.
+
+  Two cups of water,
+  Four tablespoons of cornstarch, dissolved in water,
+  Faggot of soup herbs,
+  Two cloves,
+  Two tablespoons of butter,
+  One and one-half teaspoons of salt,
+  One teaspoon of paprika,
+  Juice of one lemon,
+  Grated rind of one-fourth lemon.
+
+Bring to a boil and cook slowly for fifteen minutes; then add the
+snapper meat, heat slowly 10 minutes, serve.
+
+
+
+
+STEAKS
+
+
+The selection of steak depends entirely upon the number of persons to
+be served. A steak cannot be classed as a cheap meat; the portions of
+bone and trimming makes this meat a rare luxury in these times of high
+prices.
+
+Yet there come times when the men folk want steak--and steak it must
+be. There are three kinds of meats that are cut into steaks; namely,
+the loin, rump and round. All three will make delicious eating if
+properly prepared.
+
+The round steak has the least waste, and if steaks are taken from the
+first three cuts they should be tender and juicy, providing they are
+cut sufficiently thick and are properly cooked.
+
+The rump steak is fully as tender and palatable as loin and it
+contains about one-third less waste. The sirloin is the choicest cut
+in the whole carcass and it contains a proportionately large amount of
+waste.
+
+Have the butcher cut the round steak one-half inch thick and then
+pound it with a meat ax to break the tough tissues. Place on a platter
+and brush with salad oil and let stand for one-half hour. Now broil
+in the usual manner, turning every four minutes. Lift to a hot platter
+and spread with choice meat butters given below.
+
+Rump steak should be cut two inches thick and the bone and fat
+trimmed. Now nick and score the edge of the fat and brush with salad
+oil, and then broil the same as for round steak.
+
+The sirloin steak should be cut two inches thick. Have the butcher
+remove the chine bone and then the flank end. Let him add a piece
+of suet to the flank end; then put it through the food chopper for
+hamburg steak. It is a mistake to cook the flank with the sirloin.
+Brush the steak with salad oil and then broil. Lift to a hot platter.
+
+Place one pint of water and one tablespoonful of salt in the bottom of
+the broiling pan to prevent the fat drippings from taking fire. Turn
+the meat every four minutes, so that it makes the cooking even. To
+test the meat when broiling press with a knife; if it is soft and
+spongy it is raw. Watch carefully and when just beginning to become
+firm it is rare. Allow four minutes for medium and six minutes for
+well done.
+
+Do not turn the meat with a fork. The intense heat has sealed or
+seared the surface and caused the meat to retain its juices, and if
+you use a fork to turn it you will puncture or make an opening so that
+these juices will escape.
+
+A two-pound steak will be cooked rare in twelve minutes, medium in
+fifteen minutes and well done in eighteen minutes. Always lift to a
+hot platter.
+
+
+FRENCH BUTTER
+
+  Two tablespoons of finely chopped chives,
+  One tablespoon of finely chopped leeks,
+  One tablespoon of finely chopped tarragon,
+  Juice of one-half lemon,
+  Two tablespoons of melted butter,
+  One-half teaspoon of salt,
+  One-half teaspoon of paprika.
+
+Work to a smooth paste.
+
+French and Italian and Swiss cooks frequently serve a vegetable
+garnish with steaks. It is prepared as follows:
+
+  One green pepper, chopped fine,
+  Two leeks, chopped fine,
+  Eight branches of parsley, chopped fine,
+  Two onions, chopped fine,
+  Ten branches of tarragon, chopped fine,
+  One-half cup of chives, chopped fine.
+
+Place four tablespoonfuls of shortening or vegetable oil in a frying
+pan and add the herbs and cook very slowly until soft, taking care not
+to brown. Now season with salt, pepper and dress on a hot platter in
+a little mound at the bottom of the steak. Garnish with a slice of
+lemon.
+
+
+ENGLISH BUTTER
+
+  One tablespoon of butter,
+  One-quarter teaspoon of white pepper,
+  One-quarter teaspoon of mustard,
+  One-half teaspoon of salt.
+
+Work to a paste and then spread on a steak as soon as you place it on
+the platter.
+
+
+LONDON BUTTER
+
+  One tablespoon of melted butter,
+  One tablespoon of Worcestershire sauce,
+  One-half teaspoon of salt,
+  One-half teaspoon of pepper,
+  One tablespoon of lemon juice.
+
+Mix and then pour over the steak.
+
+
+SWISS BUTTER
+
+  One tablespoon of grated onion,
+  One tablespoon of finely minced parsley,
+  One-half teaspoon of salt,
+  One-quarter teaspoon of paprika,
+  One and one-half tablespoons of butter.
+
+Work to a smooth paste.
+
+
+ITALIAN BUTTER
+
+  One green pepper, chopped very fine,
+  One teaspoon of paprika,
+  One-half teaspoon of salt,
+  Two tablespoons of butter.
+
+Work to a smooth paste and then spread on the meat.
+
+
+VEGETABLE GARNISH
+
+Carrots, turnips and parsnips may be cut into cubes and then shaped
+like a cork. Cook until tender in boiling water and then brown quickly
+in a little hot fat. Beets and turnips may be cooked until tender
+and then scoop out the centres and fill with onions or cucumber
+mayonnaise.
+
+
+BROILED HAMBURG STEAK
+
+Do not fry or pan hamburg steak made from flank of sirloin. Place meat
+in bowl and add
+
+  Three-quarters cup of moist bread crumbs,
+  One onion, minced fine,
+  Two tablespoons of parsley,
+  One teaspoon of salt,
+  One-half teaspoon of paprika,
+  One egg.
+
+Mix, form into flat cakes, brush with salad oil; place on baking dish.
+Broil in gas broiler for eight minutes, then place in hot oven for
+seven minutes longer. Spread with desired butter and send to the table
+in a baking dish. This will give a delicious flavored meat in place of
+the usual dry, tasteless cake that is frequently served.
+
+
+SALADS
+
+Salads are a popular summer dish. They should be made from fresh
+vegetables which contain the health-giving elements that are so
+vitally essential for our physical well-being. There are also the
+mineral salts which help purify the blood stream and thus keep us
+physically fit.
+
+Eggs, etc., that are used in preparing the dressings have a food value
+that may be figured upon in our daily ration. Heavy salads, composed
+of meat, are best to be eliminated for the hot weather. Replace them
+with light, dainty, attractive salads, that are not only appetizing
+but also easily digested.
+
+The making of a successful salad is an art indeed. The proper blending
+of the various ingredients and then using a well-blended dressing and
+garnishing, so that it will not only satisfy the eye but will tempt
+the palate as well; that is a real salad.
+
+The proper combinations are very important; harmony must prevail. As,
+for instance, a combination of beets, tomatoes and carrots would not
+only be inartistic but also a poor combination of foods. Care must be
+taken in preparing the lettuce or other greens used. All plants that
+form into heads must be separately and thoroughly washed in order to
+free them from dirt and insects, and then they should be given a final
+washing in water that contains one tablespoon of salt to every two
+quarts, then rinsed in ice water. The bath in salt water will remove
+the tiny and almost invisible mites and slugs that cling to these
+greens.
+
+Many varieties of salad dressing may be prepared from mayonnaise or
+from the dressing purchased in bottles. When the housewife fails
+to make a good mayonnaise dressing, or the family is small, a good
+standard dressing already prepared may be purchased and used in the
+following recipes:
+
+
+RUSSIAN DRESSING
+
+  One cup of salad dressing, or mayonnaise,
+  One raw beet,
+  One raw carrot,
+  One raw onion.
+
+Pare and then grate the vegetables into the salad dressing and then
+add:
+
+  One teaspoon of salt,
+  One teaspoon of paprika,
+  One tablespoon of sugar,
+  One-half teaspoon of mustard.
+
+Beat to mix and then use. This dressing will keep for a week, if it is
+placed in a bottle and stored in a cool place.
+
+
+FRENCH DRESSING
+
+Place in a bottle:
+
+  One-half cup of salad oil,
+  Three tablespoons of vinegar or lemon juice,
+  One teaspoon of salt,
+  One-half teaspoon of mustard,
+  One-half teaspoon of pepper.
+
+Shake until creamy and then store in a cool place. This will keep well
+until used.
+
+
+ROQUEFORT DRESSING
+
+  One-half teaspoon of salt,
+  One-half teaspoon of paprika,
+  One tablespoon of Roquefort cheese,
+  One tablespoon of lemon juice,
+  Two tablespoons of salad oil.
+
+Mix smooth and serve.
+
+
+BOILED DRESSING
+
+  One cup of vinegar,
+  Three-quarters cup of water,
+  Three level tablespoons of cornstarch.
+
+Dissolve the starch in the water and bring to a boil. Cook for five
+minutes and then add:
+
+  One well-beaten egg,
+  Four tablespoons of salad oil,
+  One teaspoon of mustard,
+  One and one-half teaspoons of salt,
+  One teaspoon of paprika,
+  Two teaspoons of sugar.
+
+Beat till thoroughly mixed and then cook slowly for three minutes.
+Pour into jars or jelly glasses and thin out with cream or evaporated
+milk when using.
+
+
+PIMENTO DRESSING
+
+Add four finely chopped pimentoes to one-half cup of prepared salad
+dressing.
+
+
+PAPRIKA DRESSING
+
+Add one and one-half teaspoons of paprika to the French dressing.
+Shake well to blend. Paprika is a sweet, mild, red pepper that will
+not bite the tongue.
+
+During the warm weather use salads twice a day, beginning the day with
+water-cress, radishes or crisp young onions or leaves of lettuce for
+your health's sake.
+
+
+BLOND FRENCH DRESSING
+
+Place in a wide mouthed bottle,
+
+  One teaspoon of sugar,
+  One teaspoon of mustard,
+  One-half teaspoon of salt,
+  Four tablespoons of white wine vinegar,
+  One-half cup of vegetable salad oil.
+
+Shake until creamy.
+
+The use of paprika is decidedly better than the pungent pepper. This
+pepper is mildly sweet-flavored spice that does not irritate the
+delicate lining of the throat or stomach. Now, fully as important
+as the green appetizers are the dainty salads, lettuce, corn salad,
+endive, romaine, tomatoes, onions, cucumbers, cabbage and the cooked
+vegetables, such as lima beans, peas, string beans, beets, etc.
+
+The success of salads depends entirely on the dressings used with
+them. So, with this in mind, we will now prepare some delicious
+dressings. Place in a fruit jar and then put them in the ice box,
+where they can be had at a minute's notice.
+
+You know that often when you come home just fagged out, when perhaps
+you did not take the time to get luncheon, a cool, crisp salad and
+some thinly sliced buttered bread and a cup of tea will not only
+satisfy and refresh you, but will also prevent a headache.
+
+
+A LA MODE CANADIENNE
+
+Shred the coarse green leaves of lettuce fine and then place in salad
+bowl and add:
+
+  Two cooked carrots,
+  Two cooked beets, cut in dice,
+  Two onions, chopped fine.
+
+Toss gently to mix and then prepare the following dressing:
+
+Place in fruit jar,
+
+  One-half cup of vegetable salad oil,
+  Two tablespoons of grated onion,
+  Four tablespoons of vinegar,
+  Three tablespoons of finely minced green or red pepper,
+  One teaspoon of paprika,
+  One and one-half teaspoons of salt,
+  Three-quarters teaspoon of mustard,
+  One-half cup of catsup or chili sauce.
+
+Shake until well blended and then pour over the salad as you serve it.
+
+
+TRY THIS DRESSING ON PLAIN LETTUCE
+
+Wash and remove all blemishes from one bunch of scallions; then chop
+fine and add:
+
+  One-half cup of mayonnaise,
+  Two tablespoons of vinegar,
+  One and one-half teaspoons of salt,
+  One teaspoon of paprika,
+  One-half teaspoon of mustard.
+
+Mix the spices and seasoning with the vinegar and add to the
+mayonnaise. Then add the finely chopped scallions. Serve on plain
+lettuce.
+
+
+PARISIAN CELERY
+
+Fill the grooves of the celery with highly seasoned cheese.
+
+
+SCALLIONS A L'ITALIENNE
+
+Wash and then remove the blemishes from two bunches of scallions, chop
+fine and then parboil and drain. Now cook four ounces of macaroni in
+boiling water until tender. Drain, blanch under cold water and then
+drain again. Now place the cooked macaroni and the prepared scallions
+in a saucepan and add:
+
+  One cup of brown gravy,
+  One cup of thick cream sauce,
+  One ounce of grated cheese,
+  Two teaspoons of salt,
+  One teaspoon of paprika.
+
+Toss gently until hot and then serve with waffles in place of meat for
+luncheon.
+
+
+PEA SHORE PIE
+
+Grease a deep pudding pan well. Cut any variety of fish desired into
+pieces weighing about two ounces. Free from bones and skin and then
+roll in flour and place a layer of fish, then a layer of thinly
+sliced tomatoes, a layer of thinly sliced potatoes and then a layer of
+prepared fish. Season each layer with salt, pepper and finely chopped
+green peppers. Pour over it two cups of thick cream sauce with
+
+  One-half dozen clams,
+  One cup of cooked peas,
+  Two teaspoons of salt,
+  One teaspoon of paprika,
+  Two tablespoons of finely chopped parsley.
+
+Cover with a crust rolled one-half inch thick. Bake in a moderate oven
+for one and one-quarter hours. Brush the pastry with milk and as soon
+as it browns lightly cover with a pie plate to prevent taking on too
+deep a color.
+
+
+FISH SOUFFLE
+
+This dainty dish is made by rubbing one-half cup of cold boiled fish
+through a fine sieve. Then add
+
+  One cup of cold cream sauce,
+  One tablespoon of salt,
+  One teaspoon of paprika,
+  One-half teaspoon of mustard,
+  Three tablespoons of finely chopped parsley,
+  One tablespoon of Worcestershire sauce,
+  Yolk of two eggs.
+
+Beat hard to mix and then carefully fold in the stiffly beaten whites
+of two eggs. Pour into well-greased custard cups and then set the cups
+in a pan containing warm water, and bake in a moderate oven until firm
+in the centre, usually about twenty minutes.
+
+
+FISH LOAF
+
+  Two cups of cold boiled fish,
+  One cup of prepared bread crumbs,
+  One cup of thick cream sauce,
+  One and one-half teaspoons of salt,
+  One teaspoon of paprika,
+  Two teaspoons of grated onions,
+  One green pepper, minced fine,
+  One well-beaten egg.
+
+Mix and then pack into the prepared loaf-shaped pan. Stand this pan in
+a larger one containing hot water. Bake in a moderate oven for fifty
+minutes. Remove from the oven and let stand for a few minutes. Then
+unmould on a hot platter and serve with creole sauce.
+
+To prepare the crumbs, soak stale bread in cold water; then place in a
+cloth and squeeze dry. Rub through a fine sieve and then measure.
+
+To prepare the pan, grease the pan and then line it with a greased and
+floured paper.
+
+
+BOILED SALT COD
+
+Soak one and one-quarter pounds of boneless salt cod for four hours
+and then drain and wipe in a piece of cheese-cloth and plunge in a
+deep saucepan containing sufficient boiling water to cover the fish.
+Bring to a boil and then cook for thirty-five minutes. Lift and drain
+well and place on a hot platter. Cover with two cupfuls of cream sauce
+and garnish with one-quarter cupful of finely minced parsley and then
+sprinkle with two tablespoonfuls of grated cheese.
+
+
+CONNECTICUT FISH CHOWDER
+
+Any cheap fish that is fresh will do for this dish, or it may be made
+from the heads, fins and backbones of the fish, used for filets or
+broiling. Place the heads, fins and backbones of three medium-sized
+fish in a deep saucepan and add
+
+  Two quarts of cold water,
+  Two onions, cut fine,
+  One carrot, cut in tiny dice,
+  One-half bay leaf,
+  One-half teaspoon of thyme.
+
+Cover and bring to a boil. Cook slowly for one hour. Now remove
+the heads, fins and backbones and pick the meat from the heads and
+backbones and return to the stock.
+
+Now rub one cup of stewed tomatoes through a sieve and add five
+tablespoons of cornstarch. Stir until the starch is dissolved and then
+add to the stock. Bring quickly to a boil and add:
+
+  Two cups of diced and par-boiled potatoes,
+  Salt and pepper to taste,
+  Two tablespoons of butter,
+  Two tablespoons of finely chopped parsley.
+
+Let boil up once and then serve. This is delicious. One pound of fish
+may be used in place of heads, fins and backbones.
+
+
+FISH CUTLET
+
+Place in a mixing bowl
+
+  Two cups of flaked cold fish,
+  One and one-half cups of prepared stale bread,
+  Two onions grated,
+  Four tablespoons of finely chopped parsley,
+  One tablespoon of salt,
+  One teaspoon of paprika,
+  One tablespoon of Worcestershire sauce,
+  One-half teaspoon of mustard,
+  One well-beaten egg.
+
+Mix thoroughly and then shape into cutlets. Roll in flour and then dip
+in beaten egg, and then into fine bread crumbs. Fry in hot fat.
+
+To prepare the bread, soak stale bread in warm water until soft.
+Place in a cloth and then squeeze until very dry; then rub through a
+colander to remove the lumps. Fish cutlets are served with a menu, as
+follows:
+
+
+SALMON CHARTREUSE
+
+Open a can of salmon and then drain. Remove the skin and bones and
+flake with a fork. Soak three tablespoons of gelatine in one-half cup
+of cold water and then place in a saucepan
+
+  Two tablespoons of finely chopped onion,
+  Two tablespoons of finely chopped parsley,
+  Two tablespoons of carrots,
+  Faggot of soup herbs,
+  Two cups of water.
+
+Bring to a boil and cook slowly for ten minutes. Strain and then add
+
+  The juice of one-half lemon,
+  One and one-quarter teaspoons of salt,
+  One teaspoon of paprika,
+
+and the dissolved gelatine.
+
+Mix thoroughly and then cool and add the prepared salmon.
+
+  One tablespoon of grated onion,
+  Three tablespoons of finely chopped parsley.
+
+Pour into a mould that has been rinsed with cold water and chilled on
+ice. Set in a cool place to mould. When ready to serve unmould on a
+bed of lettuce and serve with Russian dressing. This may be prepared
+Saturday afternoon.
+
+
+BROILED SALT MACKEREL, FLEMISH STYLE
+
+Soak the mackerel overnight in plenty of cold water to cover, keeping
+the skin side up. In the morning remove the head and then wash and
+parboil. Drain and then place on a baking dish and spread lightly with
+bacon or ham fat and dust lightly with flour. Place in the broiler of
+the gas range and broil until nicely browned. Now, while the mackerel
+is cooking, prepare a Flemish sauce as follows:
+
+  One onion,
+  One green pepper,
+  Two branches of parsley.
+
+Chop very fine and then place in a saucepan with three tablespoons
+of butter. Cover closely and steam until the vegetables are soft. Now
+add:
+
+  One tablespoon of vinegar,
+  One teaspoon of sugar,
+  One-half teaspoon of mustard,
+  One teaspoon of pumpkin,
+  Two tablespoons of boiling water.
+
+Bring to a boil and pour over the fish. Garnish with cress.
+
+
+SALT COD, VERMONT
+
+Select a thick centre; cut and soak for one hour in warm water. Wrap
+in a piece of cheese-cloth and plunge into boiling water. Boil for
+fifteen minutes and then drain. Divide into four individual baking
+dishes and cover with cream sauce. Sprinkle with fine bread crumbs and
+a little grated onion, and bake for ten minutes in a hot oven.
+
+
+MEATS
+
+In order to purchase meats intelligently so that we will receive the
+best value for money expended, it is necessary to know the nature of
+the cuts, and especially the proportionate amounts of lean meat, fat
+and bone that they contain; also the approximate food values of the
+meat obtained from various parts of the carcass.
+
+
+HIND QUARTERS
+
+Loin steak average 57 per cent. lean, 33 per cent. visible fat, 10 per
+cent. bone. Sirloin steaks in general contain a larger percentage of
+lean meat and a smaller amount of fat than the porterhouse or club
+steaks.
+
+Rib cuts contain 52 per cent. lean meat, 31 per cent. fat, 17 per
+cent. bone. The greatest percentage of lean meat is found in the sixth
+rib, and the smallest in the eleventh and twelfth rib cuts.
+
+Round steaks are meat cut from the round. They average 67 per cent.
+lean meat, 20 per cent. fat and 16 per cent. bone. The round steaks
+contain 73 per cent. to 84 per cent. lean meat.
+
+The rump contains 49 per cent. lean meat, the round as a pot roast
+contains about 86 per cent. lean meat; the largest percentage of fat
+is found in the rump roast. Soup bones contain from 8 per cent. to 60
+per cent. lean meat.
+
+
+THE FOREQUARTERS
+
+The forequarters of beef contain the chuck, the shoulder, clod, neck
+and shank. The chuck contains 67 per cent. lean meat, 20 per cent. fat
+and 12 per cent. bone. Chuck steak varies from 60 per cent. to 80 per
+cent. lean and from 8 per cent, to 24 per cent. fat.
+
+The clod or bolar cut contains 82 per cent. lean meat and 5 per cent.
+bone.
+
+Relatively more lean and less fat meat is found in the chuck rib roast
+than in the cut from the prime rib roast.
+
+The navel, brisket and rib ends average 52 per cent. lean meat, 40 per
+cent. fat and 8 per cent. bone. The brisket and navel cuts are similar
+in proportion, while the rib ends slightly higher in percentage of
+bone and less lean.
+
+Flank steak contains 85 per cent. lean meat and 15 per cent. fat.
+Shank cuts or soup bones from the shank vary from 15 per cent. to 67
+per cent. lean meat and from 25 per cent. to 76 per cent. bone, while
+the boneless shank, used for stews, goulashes, hashes and minces,
+contain 85 per cent. lean meat and 15 per cent. fat.
+
+The trimmings from the loin, in steaks reduce their weights about
+13 per cent. and these trimmings average 4.6 per cent. fat and 2 per
+cent. bone. Round steak is reduced about 7 per cent. in weight in
+trimmings, principally in fat; chuck steaks about 6-1/2 per cent.,
+principally bone.
+
+Rump, shoulder, pot roast and neck are all materially reduced in
+weight by fat and bone trimmings, the size and condition of the animal
+determining the actual amounts. The actual proportion of lean meat,
+fat and bone in the various cuts, their relative values of economy,
+fixes the prices to the consumer.
+
+Taking the cuts of meat in their right order we have:
+
+First, the neck for soup, stews and corning. The cost is very low and
+the waste is considerable.
+
+Second, the chuck. This includes the entire shoulder and contains
+five ribs. The first two ribs are usually sold as shoulder, roast and
+steak, and while they are about the same quality as No. 9, they cost
+considerably less.
+
+Third, the shoulder clod. This is part of the chuck and can be
+purchased in almost all markets. The price is low and there is no
+waste. It is used principally for steaks and pot roasts. When used for
+steaks, score the meat well.
+
+Fourth, shank. According to the market price, this is the cheapest
+part of the beef. However, it contains 54 per cent. to 57 per cent.
+waste and requires long cooking. It is used for soups and stews.
+
+Fifth, ribs. Contains eight ribs; five of these are the prime cuts and
+used for roasting exclusively.
+
+Sixth, sirloin. The loin, some cuts contain as low as 3 per cent,
+waste. The sirloin is tender; therefore, quickly and easily cooked.
+For this reason it is one of the most popular cuts.
+
+Seventh, porterhouse. This portion of the loin contains the choicest
+steaks, excellent and nutritious and easily cooked. The fillet or
+tenderloin forms a part of the loin and averages about 13 per cent.
+waste.
+
+Eighth, rump. This cut is very nutritious, but requires careful
+cooking to render it tender; it contains slightly more waste than the
+round. Good steaks are obtained from the rump; it is also used for pot
+roast braising and coming.
+
+Ninth, pin bone, the middle portion of the loin. It is of excellent
+quality, tender and of good flavor and quite as popular as the loin.
+It is the face cut of the rump.
+
+Tenth, round. An inexpensive cut, containing only 7 per cent, waste.
+It is nutritious as tenderloin, but not as tender. The first essential
+in cooking is to sear the outside in order to retain the juices and
+then cook slowly until tender.
+
+Steak and roast are cut from the round and the back or heel and is
+used for pot roast and stews.
+
+One factor in helping to keep up the high prices of food is that the
+average woman, _when she goes to market, has in mind_ fancy price and
+choice cuts for roast, steaks and chops. The choice cuts represent
+about 26 per cent. of the whole carcass, leaving about 74 per cent.
+to be disposed of. Now, if this becomes difficult, the fancy cuts must
+bear the additional cost and so become proportionately high in price.
+
+Take a cross cut of beef, weighing about six pounds and wipe with a
+damp cloth, and one-half cupful of flour patted into it and then brown
+quickly on both sides in a frying pan and then place in a fireless
+cooker or a moderate oven together with
+
+  Two medium-sized onions,
+  One carrot, cut in quarters,
+  One and one-half cups of boiling water,
+
+and cook slowly, allowing one-half hour for the meat to start cooking
+and then twenty-five minutes to the pound. Baste frequently. If baked
+in the range it should give a delicious, well-flavored roast, that
+will supply the most finicky family with a good substantial food.
+
+The bolar cut from the shoulder may be prepared the same way.
+
+Meat from the neck and shin may be used for stews, goulashes and meat
+loaves.
+
+
+POT ROAST OF SHIN BEEF, ENGLISH STYLE
+
+Have the butcher cut a piece of beef from the upper part of the shin,
+with the bone in. Wipe with a damp cloth and then pat in one-half
+cupful of flour. Brown quickly on both sides and then lift to a deep
+saucepan and add
+
+  One large turnip, cut in quarters,
+  One large carrot, cut in quarters,
+  One faggot of soup herbs,
+  One-half teaspoon of sweet marjoram,
+  Two cups of boiling water.
+
+Cover closely and cook slowly until the meat is tender, allowing
+one-half hour for meat to start cooking and twenty-five minutes to the
+pound, counting the time when it is put into the kettle.
+
+The plate and brisket may be used for soups, stews and goulashes and
+for corning. The brisket makes a splendid pot roast when boned and
+rolled. Also the plate or brisket may be used for a la mode.
+
+The flank steak is a choice piece of lean, boneless meat that lies
+close to the ribs and weighs from one and three-quarters to two and
+one-half pounds. It may be used for steaks, if cut in slanting slices
+or for mock fillet or rolled or for hamburg steak.
+
+When boiling or stewing meat, keep this in mind: Meat to be palatable
+and juicy must contain nutriment; it must be plunged into boiling
+water to seal the surface, by coagulating the albumen in the meat; and
+then it should be cooked just below the boiling point until tender,
+allowing one-half hour for the meat to heat and start cooking and then
+twenty-five minutes to the pound. Add salt just before removing from
+the fire.
+
+Keep this fact in mind, that salt will, if added when the meat is just
+starting to cook, extract the juice.
+
+For pot roast and braises, etc., it is necessary to quickly sear over
+the surface of the meat for the same reason that the meat was plunged
+into boiling water and then cook slowly, allowing the same proportion
+of time as for boiling or stewing.
+
+The real object in cooking meat is to retain the juices and make it
+sufficiently to eat and increase its flavor.
+
+
+BEEF STEW
+
+Cut two and one-half pounds of stewing beef in two-inch pieces and
+then roll in flour and brown in hot fat; then add three pints of
+boiling water. Bring to a boil and cook slowly for one hour; then
+place in a saucepan
+
+  Two cups of flour,
+  One-half teaspoon of pepper,
+  One teaspoon of salt,
+  One tablespoon of baking powder.
+
+Rub between the hands to mix and then add three-quarters cup of cold
+water to form a dough. Make into balls between the hands and then drop
+into the stew. Cover closely and boil fast for twelve minutes. Now
+remove the lid and cook for three minutes longer. Then season and
+serve.
+
+
+TO PREPARE FISH FOR FRYING
+
+Remove the head, fins and bones, using them for the fish stock. Place
+fillets in a dish and marinate for one hour in
+
+  Three tablespoons of lemon juice or vinegar,
+  Two tablespoons of salad oil,
+  Two tablespoons of grated onion,
+  One teaspoon of salt,
+  One teaspoon of paprika.
+
+Then roll lightly in flour and dip into beaten egg, then in fine
+crumbs and fry until golden brown in hot fat.
+
+
+GRILLED FISH
+
+Sea trout, striped bass or other fish may be used. Clean and bone the
+fish and then place in baking dish and spread freely with salad oil.
+Broil for twelve minutes in broiler of the gas range or bake for
+fifteen minutes in a hot oven. Serve with a fish sauce prepared as
+follows:
+
+Chop fine
+
+  Four onions,
+  Three large tomatoes,
+  Two green peppers.
+
+Now chop two ounces of salt pork or fat bacon very fine and place in
+a skillet and cook until nicely browned. Add the finely chopped onions
+and tomatoes and green pepper and cook slowly until the vegetables are
+soft. Then season with
+
+  One-half teaspoon of sugar,
+  One teaspoon of salt,
+  One-half teaspoon of white pepper,
+  Juice of one-half lemon.
+
+Mix thoroughly and serve with the fish.
+
+
+FISH LOAF
+
+Prepare a sauce as follows:
+
+Place in a saucepan
+
+  One cup of milk,
+  Five tablespoons of flour.
+
+Stir with a fork until the flour is dissolved and then bring quickly
+to a boil. Cook three minutes and then remove and pour into a mixing
+bowl, and add
+
+  Two cups of cold-boiled fish,
+  One cup of cold-boiled rice,
+  One cup of stale bread, prepared as for fish cutlet,
+  Four tablespoons of shortening (finely chopped salt pork if
+          desired),
+  One large onion,
+  One large green pepper,
+  Six branches of parsley, minced very fine,
+  One tablespoon of paprika,
+  One-half teaspoon of mustard,
+  One tablespoon of Worcestershire sauce,
+  One-half teaspoon of sweet marjoram,
+  One egg.
+
+Beat hard to thoroughly mix and then pour into a well-greased and
+floured loaf-shaped pan. Place this pan in a larger one containing hot
+water. Bake in a moderate oven for one hour. Serve with a sauce made
+as follows:
+
+  Two cups of stewed tomatoes,
+  Four onions, chopped fine,
+  One green pepper, chopped fine.
+
+Cook until onions and peppers are soft and then rub through a coarse
+sieve. Now add
+
+  One-half cup of water,
+  Three tablespoons of cornstarch,
+  Two teaspoons of salt,
+  One teaspoon of sugar,
+  One-half teaspoon of pepper,
+  Pinch of cloves.
+
+Mix well and then pour into tomato mixture. Stir well until the
+boiling point is reached and then cook three minutes. Add two
+tablespoons of butter and serve.
+
+
+BROILED BASS
+
+Have the fish dealer split the bass for broiling, then wash and pat
+dry with a paper napkin and cover the cut surface of the fish with
+salad oil. Place on a baking sheet and broil in the broiler of the gas
+range until nicely browned; then set in the oven for five minutes to
+finish cooking.
+
+
+CREAM FINNAN HADDIE
+
+Cover the fish with cold water and then bring to a boil. Drain and
+cover with cream sauce. Now add:
+
+  One green pepper, chopped fine,
+  One onion grated,
+  Five tablespoons of finely chopped parsley,
+  Two tablespoons of butter.
+
+Simmer slowly for ten minutes to cook the herbs; then lift to the
+toast.
+
+
+LONG ISLAND SOUND COCKTAIL
+
+Place in a bowl
+
+  One-half bottle of tomato catsup,
+  One tablespoon of grated onion,
+  Two tablespoons of finely minced parsley,
+  One tablespoon of finely minced green pepper,
+  One tablespoon of Worcestershire sauce,
+  One-half teaspoon of mustard.
+
+Mix well and then take the clam shells and scrub them clean. Fill with
+a mixture as follows:
+
+  One cup of cold-boiled fish,
+  One onion, chopped fine,
+  One green pepper, chopped fine.
+
+Mix well. Make a well in the centre and fill with a sauce. Dust with
+paprika and serve ice cold.
+
+
+FILET FISH, SOUTHERN STYLE
+
+Clean, wash and drain fish. Do not dry. Have fat smoking hot. Place
+fish in pan, reduce heat and cook slowly until brown and crisp.
+
+
+FISH CAKES
+
+Boil fifteen large potatoes and then mash fine and add
+
+  One-half pound of prepared shredded codfish,
+  One egg,
+  Lump of butter the size of an egg,
+  One teaspoon of paprika.
+
+Mix thoroughly and then form into balls. Roll in flour and fry until
+golden brown in hot fat.
+
+
+COLD SPICE TONGUE
+
+Select a medium-sized tongue without the gullet and wash well; then
+soak for four hours in warm water. Place in a deep saucepan and cover
+with warm water and add
+
+  One carrot, cut in dice,
+  Two onions sliced,
+  One faggot of soup herbs,
+  Two bay leaves,
+  Two allspice,
+  Four cloves,
+  One cup of strong cider vinegar.
+
+Cover closely and bring to a boil; then simmer and keep just below the
+boiling point for three hours. Let cool in the liquid and then, when
+cold, chill in the ice box before slicing.
+
+The coarse left-over parts of the tongue may be used for meat loaf,
+croquettes or hash.
+
+
+PICKLED TRIPE
+
+Cut one pound of cooked honeycomb tripe in pieces one inch by three
+inches. Place in a casserole dish and add
+
+  One cup of vinegar,
+  One-half cup of water,
+  One onion, cut fine,
+  One teaspoon of salt,
+  One-half teaspoon of white pepper,
+  One bay loaf,
+  Eight cloves,
+  Ten allspices,
+  One small red pepper pod.
+
+Cover and bake in hot oven for thirty minutes and then cool.
+
+
+BAKED HAM, VIRGINIA
+
+Scrub a small ham and cook until tender. The fireless cooker will
+prevent the ham from wasting while cooking. When tender, lift and
+remove the skin. Trim to shape and then place in a bowl
+
+  Three-quarters cup of brown sugar,
+  One-quarter cup of cinnamon,
+  One teaspoon of nutmeg,
+  One teaspoon of cloves,
+  One teaspoon of allspice.
+
+Mix thoroughly and then pat and rub into the ham. Place in a hot oven
+and bake for forty minutes, basting frequently with one-half cupful of
+water and one-half cupful of vinegar.
+
+
+CORN BEEF HASH
+
+Cut the cooked meat into one-half inch cubes and place in a saucepan
+and add to each cup of meat
+
+  One and one-half cups of pared and diced potatoes,
+  One-half cup of finely chopped onions,
+  One cup of boiling water.
+
+Cover closely and steam until meat and potatoes are tender and the
+water is evaporated; then season. Now melt three tablespoons of
+shortening in an iron frying pan and when hot turn in the hash,
+forming an omelet shape in half the pan. When nicely browned, turn the
+hash with a cake turner, still keeping the omelet shape, and brown.
+Turn on a hot platter and garnish with finely chopped parsley.
+
+
+BROWN POT ROAST OF SHIN BEEF
+
+Wipe the meat with a damp cloth and then pat into it one-half cup
+of flour. Now heat the bacon fat left from cooking the bacon for
+breakfast in a saucepan and place in the meat. Brown quickly, turning
+frequently until every part is nicely browned; then add two cups of
+water and cover closely and cook slowly for one hour. Now add
+
+  Four medium-sized carrots,
+  Four medium-sized onions.
+
+Season and cover again and cook slowly until the meat and vegetables
+are tender, usually about thirty-five minutes. Now add sufficient
+water to make one and three-quarter cups of gravy.
+
+Prepare the dumpling as follows: Place one quart of boiling water in a
+saucepan and add one teaspoon of salt. Place in a mixing bowl
+
+  One and one-half cups of flour,
+  One teaspoon of salt,
+  One-quarter teaspoon of pepper,
+  Two teaspoons of baking powder,
+  One onion, grated,
+  One teaspoon of shortening.
+
+Mix thoroughly and then add one-half cup of water. Form to a dough
+and drop by the teaspoonful into the boiling water. Cover the saucepan
+closely and cook for fifteen minutes; then lift on a warm dish and
+place the dumpling as a border around the platter. Lift the meat and
+vegetables in the centre and pour the gravy over all.
+
+
+VIRGINIA SAUCE
+
+Strain the liquid from the pan in which the ham was baked and add
+one-half cupful of flour. Brown well and then add
+
+  Two and one-half cups of the liquid from the pan,
+  One cup of vinegar,
+  One-half cup of syrup,
+  Two teaspoons of salt,
+  One teaspoon of paprika,
+  One-half teaspoon of nutmeg.
+
+Bring to a boil and cook for ten minutes. Now strain into a gravy bowl
+and serve.
+
+
+PORK TENDERLOIN
+
+One and a half pounds of pork tenderloins will make eight nice-sized
+fillets. Place on a platter and baste with
+
+  One small onion, minced fine,
+  Three tablespoons of lemon juice,
+  Two tablespoons of salad oil,
+  One teaspoon of salt,
+  One teaspoon of paprika.
+
+Turn the fillet to marinate and when ready to cook lift and roll
+lightly in flour and then dip in beaten egg and then into fine bread
+crumbs. Cook until golden brown in hot fat.
+
+
+ROAST FRESH HAM
+
+Select a small baby pig ham and have the butcher bone and then leave
+space for the filling. Wipe with a damp cloth and then prepare and
+fill with highly seasoned bread crumbs. Tie into shape and then dust
+with flour and place in a baking dish and put in a hot oven to brown.
+Then reduce the heat and baste frequently with hot water, allowing the
+ham thirty minutes to start and the meat cooking thirty minutes to
+the pound after that. When ready to serve, lift to a warm platter and
+garnish with parsley or water-cress and serve with Virginia sauce.
+Place one medium-sized apple in with the ham to bake.
+
+
+BRAISED ROLLED FLANK STEAK
+
+Have the butcher score and trim the steak. Now soak sufficient stale
+bread in cold water to soften. Press dry and then rub through a fine
+sieve. Measure and place two cupfuls in the mixing bowl and add
+
+  Four tablespoons of shortening,
+  One cup of finely chopped onions,
+  One bunch of potherbs, chopped fine,
+  One level tablespoon of salt,
+  One level teaspoon of pepper.
+
+Mix well and then spread on a steak and roll. Tie securely with a
+stout string and then pat three-quarters cup of flour into the meat.
+Melt four tablespoons of shortening in a deep saucepan and when
+smoking hot add the prepared meat. Brown the meat, turning frequently,
+and then, when nicely brown, add one cupful of boiling water and
+simmer slowly, allowing the meat one-half hour to start cooking and
+thirty minutes to the pound. Add four large onions and when ready to
+lift one cup of boiling water for gravy. Usually this gravy requires
+no thickening.
+
+
+PLANKED STEAK
+
+Have the butcher cut the steak in two and one-half inch thicknesses
+from the large end of the sirloin. Remove the flank end and then the
+tenderloin, also taking out the bones. The butcher will do this for
+you. Now, when ready to prepare the steak, soak the plank in cold
+water for one hour. Heat the broiler and then place the plank in the
+oven. Cook the steak until quite rare in the broiler and then lift
+to a hot plank. Prepare a border of mashed potatoes and put them in
+a pastry bag, forced out around the edge of the plank. Garnish and
+smother with onions and minced green peppers. Place in a hot oven for
+ten minutes. Use the tenderloin for minute steaks. Hamburg the flank
+and serve hamburg steaks.
+
+
+LIVER AND BACON, CREOLE
+
+Have the butcher cut the liver in thin slices. Wipe with a clean damp
+cloth and then roll in flour and brown in hot fat. Now add
+
+  One cup of stewed tomatoes,
+  One and one-half cups of thinly sliced onions,
+  Two green peppers, chopped fine.
+
+Cover closely and cook for five minutes, then add
+
+  Two tablespoons of cornstarch,
+  One and one-half teaspoons of salt,
+  One teaspoon of paprika,
+  One-quarter teaspoon of mustard,
+  One-half cup of cold water.
+
+Dissolve the starch and spices well and then bring the mixture to a
+boil and cook slowly for fifteen minutes. Now place mashed potatoes on
+a large platter, shaping them flat on top. Lay the slices of liver on
+and then pour over them the sauce and garnish with nicely brown strips
+of bacon. Sprinkle with finely chopped parsley and serve.
+
+
+CHOP SUEY
+
+Slice sufficient meat from the cold roast of pork. Now cut in
+half-inch blocks and place in a pan and add
+
+  One cup of celery, cut in dice,
+  One green pepper, minced fine,
+  Four onions, minced fine,
+  One cup of finely shredded cabbage,
+  One and one-half cups of thick brown sauce,
+  Two teaspoons of salt,
+  One teaspoon of pepper,
+  One teaspoon of Worcestershire sauce.
+
+Heat slowly to the boiling point and cook until the celery and cabbage
+are tender and then make a border around a large hot platter of cooked
+noodles and lift on the chop suey. Garnish with finely chopped parsley
+and serve.
+
+NOTE.--Make the brown sauce from the left-over gravy and bones making
+a stock.
+
+
+DELMONICO ROAST BEEF
+
+Have the butcher cut the seventh and eighth rib from a roast, removing
+the chine bone. Now have him remove the blade and meat between it
+and the skin, cutting off the top of the ribs. This gives you a
+heart-shaped piece of very tender beef. It is really the eye of these
+two ribs. Place the roast in a pan and dust lightly with flour, and
+then place in a hot oven for thirty minutes to start cooking. Now
+reduce the heat and cook, allowing twenty minutes to the pound,
+counting the time from the minute you reduce the heat.
+
+Use the top of the ribs and the piece of meat from the blade for the
+pot roast or a beef a la mode. Have the butcher remove the blade and
+roll the flap-like piece around the ribs, fastening it with a skewer
+or the entire piece may be boned and rolled.
+
+
+BAKED SLICE OF HAM
+
+Have the butcher cut the ham in one-inch thick slices. Trim and then
+cut around the edges every two inches apart to prevent curling. Place
+on a baking dish and pour over the ham
+
+  One cup of water,
+  Two tablespoons of syrup.
+
+Bake in slow oven 25 minutes.
+
+
+ROAST SHOULDER OF LAMB
+
+Have the butcher bone and roll the shoulder and then when ready to use
+wipe with a damp cloth and pack with the following mixture: Chop very
+fine
+
+  Three onions,
+  Four branches of parsley,
+  One leek.
+
+Pat with flour and then roast in the oven, allowing thirty minutes to
+start cooking and twenty minutes to the pound, gross weight. Baste the
+meat after it commences to brown with one and one-half cups of boiling
+water.
+
+The season for spring lamb is from January to July. The meat is
+delicate and while less nutritious than mutton is delicious.
+
+Yearling is a splendid choice for lamb. It is fully as nutritious
+as mutton, without the excess fat of mutton. Fat mutton frequently
+disagrees with persons of delicate digestion and therefore should be
+discarded from the menu, and the yearling should be substituted.
+
+The choice mutton is raised in Virginia, Pennsylvania and North
+Carolina, while that which comes from Wisconsin is of splendid
+quality. Canada also sends us some fine meat.
+
+Prime mutton is large and heavy, the fat firm and white and the flesh
+a deep red in color and very finely grained. This meat contains fully
+as much nutriment as beef.
+
+Soups and broths made from mutton when the fat is removed are very
+wholesome and are frequently ordered in diets by physicians. Mutton
+should be hung for a short period to ripen, but lamb should be used a
+short time after it is dressed.
+
+The cuts in the side of lamb or mutton usually number six: (1) The
+neck, (2) the chuck, which includes some of the ribs as far as the
+shoulder blade, (3) the shoulder, (4) the flank or breast, (5) the
+loin and (6) the leg.
+
+In some parts of the country the butcher makes a cut, using the rack
+end of the loin and chuck for making the rib or French chops. The term
+chops is intended to designate meat cut from the rack or loin into
+chops, preferably one and one-quarter inches thick. Where the meat is
+cut with nine ribs on the loin, the shoulder and balance of the chuck
+is cut into chops for panning or braising. These chops require longer
+time for cooking than those cut from the rack or loin.
+
+
+ACCOMPANIMENTS FOR LAMB AND MUTTON
+
+Serve with a roast shoulder or leg of lamb, mint sauce, green grape
+jelly, peas or asparagus and baked potatoes. With mutton or lamb chops
+serve green grape jelly, mint or currant jelly.
+
+Mutton may be boiled and served with caper or soubis (onions) sauces,
+currant jelly sauce, boiled or mashed potatoes, peas, string beans,
+asparagus, stuffed tomatoes and cole slaw.
+
+
+HOW TO DISTINGUISH BETWEEN LAMB AND MUTTON
+
+Look first at the joint above the hoof. In lamb this joint is serrated
+or tooth-shaped when broken, while in the yearling and mutton it is
+the smooth oval ball-and-socket joint. In lamb the bones are pinkish
+in color; in mutton the bones are a blue-white color. The pinkish
+colored skin should be removed from lamb and yearling before cooking.
+This skin contains the woolly flavor.
+
+
+BONE AND STUFFED SHOULDER OF LAMB
+
+Have the butcher bone the shoulder of lamb and then wipe with a damp
+cloth. Now prepare a filling as follows: Mince fine sufficient parsley
+to measure one-half cup. Place in a bowl and add
+
+  One green pepper, minced fine,
+  Two onions, minced fine,
+  One cup of fine bread crumbs,
+  Two teaspoons of salt,
+  One teaspoon of pepper,
+  One-half teaspoon of sweet marjoram.
+
+Mix and then spread the filling and roll, tying securely. Now pat just
+sufficient flour into the meat to cover. Place on a rack in the baking
+pan and put in a hot oven. Just as soon as the meat becomes brown
+commence the basting with one cup of boiling water. Reduce the heat to
+a moderate oven.
+
+The time to cook: Allow the meat thirty minutes for heating, so as to
+start cooking, and then twenty minutes to the pound, counting gross
+weight.
+
+Keep the fact in mind that the rolled and filled meat requires more
+time than just the plain shoulder.
+
+To roast the shoulder unboned allow one-half hour to start cooking and
+then fifteen minutes to the pound.
+
+The leg of lamb may be boned and rolled or rolled and filled, and then
+cooked just like the shoulder.
+
+
+BENGAL CURRY OF LAMB
+
+Use the broken and coarse pieces of meat from the roast lamb. Chop
+fine and then place in a saucepan and add just sufficient water to
+barely cover. Now add
+
+  One onion, minced fine,
+  One green pepper, minced fine,
+  Four branches of parsley.
+
+Cook slowly until the meat is very tender. Now thicken the gravy,
+using cornstarch, and season with
+
+  One teaspoon of Worcestershire sauce,
+  Four tablespoons of catsup,
+  Two teaspoons of salt,
+  One teaspoon of paprika,
+  One-half teaspoon of curry powder.
+
+Make a border of cooked rice on a hot platter. Lift the curry into the
+centre of platter and garnish with one hard-boiled egg, chopped fine.
+
+
+BAKED EMINCE OF LAMB IN GREEN PEPPERS
+
+Mince the left-over portion of roast lamb fine, then measure and add
+any filling that may be left over. Place in a saucepan and add just
+sufficient boiling water to cover. Cook slowly until tender and then
+thicken the gravy. Now to one cup of the cold meat add
+
+  One cup of boiled rice,
+  One cup of canned tomatoes,
+  Three onions, chopped fine,
+  One tablespoon of salt,
+  One teaspoon of paprika.
+
+Mix and then fill into the prepared peppers. Set in a baking pan and
+add one cup of boiling water. Bake in a moderate oven for thirty-five
+minutes. Serve with cheese sauce. Boiled mutton or lamb may be used in
+these dishes to replace the roast meat.
+
+
+HOW TO USE LEFT OVER LAMB
+
+Cut slices from the roast lamb and then line a large platter with
+crisp leaves of lettuce. Place on the platter the slices of meat.
+Serve with mint or currant jelly. Use the uneven pieces for curry
+of lamb or a baked emince of lamb, with green peppers and vegetable
+salad.
+
+
+LAMB BOILED WITH RAVOLI
+
+Have the butcher cut for stewing one pound of the neck of lamb. Wash
+and place in a saucepan and add
+
+  Three pints of cold water,
+  One faggot of soup herbs,
+  One carrot, cut very fine,
+  Two onions, chopped fine.
+
+Cook very slowly until the meat is tender and then strain off the
+broth. Cool, then pick the meat from the bones. Chop the meat very
+fine and add
+
+  One and one-half teaspoons of salt,
+  One teaspoon of paprika,
+  Two onions, grated,
+  One green pepper, chopped fine,
+  One egg.
+
+Mix thoroughly and then prepare a dough as follows: Place in a mixing
+bowl
+
+  Two cups of flour,
+  One teaspoon of salt,
+  One teaspoon of paprika,
+  Three tablespoons of finely minced parsley.
+
+Mix by rubbing between the hands and then use one large egg and five
+tablespoons of water to make a dough. Knead until very smooth and then
+roll out as thin as paper. Cut into four-inch squares and brush the
+edges with water. Place a spoonful of prepared meat on the dough and
+then fold over and press the wet edges of the pastry tightly together.
+When all are ready drop in a large saucepan of boiling water. Cook for
+fifteen minutes and then lift with a skimmer; place in a dish and pour
+over the heated and seasoned lamb broth; then sprinkle over all four
+tablespoons of grated cheese and two tablespoons of finely minced
+parsley.
+
+
+LAMB HARICOT
+
+Soak one pint of lima beans overnight and then look over carefully in
+the morning. Parboil and then place in a baking dish with
+
+  One-half cup of diced onions,
+  One pound of neck of mutton cut into cutlets,
+  One cup of canned tomatoes.
+
+Season with salt and pepper and add sufficient boiling water to cover
+all. Place in a moderate oven and bake for three hours.
+
+
+INDIVIDUAL LAMB POTPIES
+
+Mince the meat left on the leg of lamb. Place in a saucepan and cover
+with cold water, adding
+
+  One carrot, diced,
+  Four onions,
+  Four potatoes cut in halves.
+
+Cook slowly until the vegetables are soft; lift the onions and
+potatoes and thicken the gravy and season with
+
+  Two teaspoons of salt,
+  One teaspoon of pepper,
+  One green pepper, chopped fine,
+  One tablespoon of Worcestershire sauce.
+
+Place portion of the meat, two potatoes, one onion and some gravy in
+individual baking dishes. Cover with a crust of pastry and bake in a
+moderate oven for twenty minutes.
+
+
+SPANISH MACARONI
+
+Mince fine
+
+  Three green peppers,
+  Four onions,
+  Two tomatoes.
+
+Now place five tablespoons of fat in a frying pan and add the prepared
+vegetables and cook slowly until tender without browning, and then add
+one-half package of cooked macaroni and
+
+  Two teaspoons of salt,
+  One teaspoon of pepper,
+  One-half cup of gravy from the kidney stew.
+
+Cook slowly for fifteen minutes.
+
+
+FALL MENU
+
+
+BREAKFAST
+
+                   Oranges
+              Cereal and Cream
+        Creamed Beef in Popover Cases
+                   Coffee
+
+
+DINNER
+
+   Radishes                   Sliced Cucumbers
+                  Kidney Pie
+ Spanish Macaroni                  Buttered Beets
+                   Cole Slaw
+ Orange Pudding                         Coffee
+
+
+SUPPER
+
+        Rice Croquettes with Cream Beef
+                    Sauce
+                  Cole Slaw
+ Orange Shortcake                          Tea
+
+
+
+
+HOW TO PREPARE RECIPES
+
+
+POPOVERS
+
+Place the popover pans in the oven to heat. Break one egg in a
+measuring cup and then fill with milk and turn into the mixing bowl
+and add
+
+  One-half teaspoon of salt,
+  One cup of sifted flour.
+
+Beat with a Dover egg-beater for five minutes and then remove the
+smoking hot popover pans from the oven and grease well. Pour in
+the batter and place at once in a hot oven and bake for thirty-five
+minutes. Do not open the oven door for ten minutes after the popovers
+are placed in the oven. When the popovers are twenty-five minutes in
+the oven, turn down the gas and then bake slowly to thoroughly dry out
+for the balance of the time allowed for baking.
+
+This amount will make eight small or six large popovers. Now, while
+the popovers are baking, the creamed beef can be prepared. Cut
+one-quarter pound of dried beef fine, using a pair of scissors to cut
+with. Place in a pan and cover with boiling water and let stand for
+five minutes. Drain and then make a cream sauce as follows:
+
+Place one and one-half cups of milk in a saucepan and add six
+tablespoons of flour and stir to dissolve, and then bring to a boil
+and cook for three minutes. Add the prepared dried beef and two
+tablespoons of finely minced parsley and let simmer slowly until the
+popovers are ready.
+
+Cut a slice from the tops of the popovers and fill them with the
+prepared creamed beef. Place a tiny dot of butter on top of each
+popover and dust lightly with paprika.
+
+
+KIDNEY PIE
+
+The meat pie can be made to be an economical dish. These pies are
+served in the Chelsea Coffee House in London.
+
+Remove the fat and tubes from one large beef kidney and then cut into
+pieces the size of a walnut. Place in a saucepan and add three cups
+of boiling water and let simmer slowly for ten minutes. Turn into a
+colander and let the cold water run on the kidney for five minutes.
+Now return the kidney to the saucepan and add
+
+  One-half teaspoon of thyme,
+  One-half teaspoon of sweet marjoram,
+  Four onions, cut in pieces.
+
+Cook slowly until tender and then add sufficient boiling water to
+cover. Add the dumplings, made as follows: Strain gravy from the
+kidney and add sufficient water to measure three and one-half cups.
+Place in a saucepan and when boiling add the dumplings, made as
+follows. Place in a mixing bowl
+
+  One cup of mashed potatoes,
+  One cup of flour,
+  One tablespoon of baking powder,
+  One teaspoon of salt,
+  One teaspoon of paprika,
+  Three tablespoons of grated onion,
+  Two tablespoons of finely-minced parsley,
+  One egg.
+
+Work to a smooth paste and then form into balls the size of a large
+walnut, and drop into the prepared stock and cook for ten minutes.
+Lift and thicken the gravy slightly. Now make a pastry as follows:
+
+  Three cups of flour,
+  One teaspoon of salt,
+  Two teaspoons of baking powder.
+
+Sift and then add the one-half pound of finely chopped suet and rub it
+into the flour well. Mix to a dough with two-thirds cup of water and
+roll out one-quarter inch thick on a floured pastry board. Line a
+large baking dish or individual custard cups. Now put a layer of
+kidney in the bottom and season with salt, pepper and finely minced
+onion. Place a dumpling on top and then a layer of thinly sliced
+hard-boiled egg. Cover with well-seasoned gravy and then with a crust,
+brushing the edges of the crust well with water. Now cut two gashes in
+the top of the crust to permit the steam to escape and then brush the
+top with water. If a large pie, bake for one hour; if individual ones,
+bake in a moderate oven for thirty-five minutes. Use three eggs in the
+kidney pie.
+
+
+ORANGE PUDDING
+
+Place in a mixing bowl
+
+  One-half cup of sugar,
+  Yolk of one egg,
+  Four tablespoons of shortening.
+
+Cream well and then add the juice and pulp of two oranges, which
+should measure three-quarters cup, and
+
+  One and one-quarter cup of flour,
+  Three teaspoons of baking powder.
+
+Beat to mix and then turn into well-greased and floured mould and
+cover the mould. Boil for one hour and then serve with the following
+sauce:
+
+  Three-quarters cup of sugar,
+  One-half cup of water,
+  Juice of one orange,
+  Grated rind of one orange,
+  Two tablespoons of cornstarch.
+
+Stir to dissolve the sugar and starch and then bring to a boil and
+cook for three minutes and serve.
+
+
+RICE CROQUETTES WITH CREAM BEEF
+
+Mould well-seasoned cooked rice into croquettes; then dip and flour
+and brown in hot fat.
+
+Make a cream sauce as follows: Place in a saucepan
+
+  Two cups of milk,
+  One-half cup of flour.
+
+Stir to dissolve the flour and then bring to a boil and cook slowly
+for five minutes. Add one-half pound of dried beef, prepared as for
+breakfast, and serve with the croquettes.
+
+
+ORANGE SHORT CAKE
+
+Place in a mixing bowl
+
+  One cup of flour,
+  One-half teaspoon of salt,
+  Two teaspoons of baking powder,
+  Five tablespoons of sugar,
+  One-half cup of water.
+
+Beat to a stiff dough and then spread on a well-greased and floured
+layer-cake pan, making the dough higher at the sides than in the
+middle of the pan. Cover with sliced oranges, cut into small pieces
+with a sharp knife. Now place in a bowl:
+
+  Six tablespoons of brown sugar,
+  Two tablespoons of flour,
+  One-half teaspoon of nutmeg.
+
+Mix well and then spread on the shortcake and bake in a moderate oven
+for thirty minutes. Much of the actual preparation of the menu can be
+prepared on Saturday.
+
+Use yolk of one egg for making dressing for coleslaw. For orange cake
+use
+
+  White of one egg,
+  One-half glass of jelly.
+
+Place in a bowl and beat until mixture holds its shape. Pile on orange
+shortcake.
+
+
+
+
+HALLOWE'EN
+
+
+On Hallowe'en the good fairies are permitted to make themselves
+visible to their many friends--so the traditions of Ireland tell us.
+And the little ones, as they are called by the romantic fun-loving
+Irish nation, play a great many tricks this night on their enemies and
+they reward their true friends with many blessings.
+
+It is truly a wonderful night for the romantic maiden to delve into
+the future and find, or try to find, her luck when seeking for the
+knowledge of her future life partner. In those good old days of long
+ago, the lad and lassie spent a pleasant evening trying all the lucky
+spells to insure them success in their love affairs for the coming
+year.
+
+And in the midst of much hilarity many games are played; there are
+bobbing and ducking for apples, spinning the plate, post-office,
+heavy, heavy, what hangs over and forfeits. These were some of the
+old-fashioned ways the boys and girls of yesteryear passed a happy
+evening.
+
+Other old legends told that this one night in the year the spooks
+or ghosts were permitted to roam the earth, so that, to escape their
+notice, all must go masked--hence our young folk disguised themselves
+and wandered forth from house to house, seeking entertainment; for
+many informal parties were held on this eve and no one was refused
+admission; each visitor was treated to apples and nuts and then he
+wandered on his way.
+
+Let your young folk entertain their friends with a good old-fashioned
+Hallowe'en party; let them play the old games of long ago, and
+then close to the magic hour of midnight serve a real old-fashioned
+Hallowe'en supper.
+
+
+SOME SUGGESTIVE MENUS
+
+No. 1.
+
+                     Cider
+ Salted Nuts                       Olives
+           Sardines and Potato Salad
+Jack o' Lantern Cakes               Coffee
+
+No. 2.
+
+                   Cider Cup
+ Radishes                            Celery
+            Gloucester Cod a la King
+               Cheese Sandwiches
+ Fruit Cakes                       Coffee
+ Nuts              Raisins         Apples
+
+No. 3.
+
+ Celery                            Salted Nuts
+              Baked Virginia Ham
+           Potato and Pepper Salad
+  Rolls                              Butter
+ Ice Cream                            Coffee
+
+No. 4.
+
+  Radishes                  Home-made Pickles
+              Fried Oysters
+         Potato and Celery Salad
+            Rolls and Butter
+ Fruit Ginger Bread                   Coffee
+
+Have corn husks and pumpkins for the decorations; use autumn leaves,
+strung together, for wall decorations. Cover the table with a silence
+cloth and then with linen table cloth, and place in the centre of the
+table a new wooden pail filled with cider. Bank the sides of the pail
+with corn husk, golden ears of corn and autumn leaves.
+
+Now wire the handle so that it will be in an upright position. Wrap
+the handle with yellow tissue paper and fasten a small jack o'lantern
+made from a small pumpkin to the handle, so that it will hang in the
+well of the bucket. Arrange the table in the usual manner. Serve the
+cider from this well during the supper.
+
+Hollow out a medium-sized pumpkin and cut in it a jack o' lantern and
+set bowls in the pumpkins to hold the radishes, pickle and sandwiches,
+sugar, etc., and make tiny pumpkins from the yellow crepe paper,
+filling them with hard candies for souvenirs.
+
+
+HOW TO MAKE THE CIDER CUP
+
+Place in a large bowl some crushed ice and
+
+  One gallon of cider,
+  Three bananas, cut into thin slices,
+  Two oranges, cut into thin slices,
+  Three baked apples, cut into bits.
+
+Mix and then serve.
+
+
+SARDINE AND POTATO SALAD
+
+(Twenty-five Persons)
+
+Wash and then cook eight pounds of potatoes until tender and then,
+when cool, peel and cut into thin slices into a large mixing bowl. Now
+add
+
+  One cup of finely chopped onions,
+  One-half cup of finely chopped parsley,
+  One cup of finely chopped green peppers,
+  Two cups of finely chopped celery,
+  Two cups of mayonnaise or cooked dressing,
+  One-half cup of vinegar,
+  One tablespoon of salt,
+  One teaspoon of pepper,
+  One and one-half teaspoons of mustard.
+
+Toss to mix thoroughly and then prepare individual nests of lettuce
+and place three-quarters cup of the potato salad in each nest. Mould
+it into a cone and then lay four sardines, tail end up, against the
+salad. Garnish with finely chopped parsley and serve.
+
+
+JACK O' LANTERN CAKES
+
+Bake a sponge cake in individual or muffin pans and then ice with
+chocolate water icing and make the lantern face with white icing.
+
+
+GLOUCESTER COD A LA KING
+
+(Twelve Persons)
+
+Select a three-pound piece of boneless salt cod from the center cut;
+soak for three hours and then place in a piece of cheese-cloth and tie
+loosely, plunge into boiling water and boil for thirty minutes. Drain.
+Place two quarts of milk in a saucepan and add one and one-half cups
+of flour. Stir with a wire spoon to dissolve the flour and then bring
+to a boil and cook slowly for ten minutes. Now add
+
+  Two well beaten eggs,
+  The prepared fish, broken into flakes with a fork,
+  Juice of one lemon,
+  Two green peppers, cut into pieces and parboiled,
+  One tablespoon of grated onion,
+  One teaspoon of paprika.
+
+Heat slowly until very hot and then serve on toast.
+
+
+FRUIT CAKE
+
+Place in a mixing bowl
+
+  Two and one-half cups of syrup,
+  One cup of shortening.
+
+Cream well and then add
+
+  Eight cups of flour,
+  Four level tablespoons of baking powder,
+  One cup of milk,
+  One-half cup of cocoa,
+  One tablespoon of cinnamon,
+  One teaspoon of cloves,
+  One teaspoon of allspice,
+  Two eggs,
+  Two cups of finely-chopped peanuts.
+
+Beat to mix thoroughly and then grease and flour a baking pan and
+turn in the batter. Place the raisins one at a time on the top of the
+batter and gently press them into the dough. Bake for fifty minutes
+in a slow oven. Cool and then ice and decorate with Hallowe'en figures
+and then cut into blocks.
+
+
+FALL MENU
+
+BREAKFAST
+
+                      Grapes
+                 Cereal and Cream
+             Fried Butterfish, Creole
+ Hashed Brown Potatoes              Water-cress
+  Rolls                                Coffee
+
+
+DINNER
+
+                Grape Juice Cocktail
+              Pot Roast Beef, Spanish
+ Brown Potatoes                     String Beans
+                   Tomato Salad
+  Rolls                                 Coffee
+
+
+SUPPER
+
+ Fried Tomatoes                      Cream Gravy
+                    Potato Salad
+ Corn Bread                          Apple Sauce
+                        Tea
+
+
+BUTTERFISH, CREOLE
+
+Cleanse the fish and wash well and then drain. Now roll lightly in
+flour and brown in hot fat quickly. Place in a baking dish and add the
+following sauce:
+
+  One cup of stewed tomatoes,
+  Four onions, chopped fine,
+  One teaspoon of salt,
+  One teaspoon of paprika,
+  One-half teaspoon of thyme.
+
+Bake in the oven for twenty minutes and then serve from the dish.
+Other fish may be used in place of the butter fish.
+
+
+WINTER MENU
+
+BREAKFAST
+
+                       Grapes
+                  Cereal and Cream
+   Virginia Griddle Cakes                Syrup
+                       Coffee
+
+
+DINNER
+
+ Home-made Chow-chow                       Piccalilli
+            Ye Olde-Tyme English Oyster Pye
+Mashed Potatoes              Buttered and Spiced Beets
+                      Coleslaw
+              Grape Tapioca Blanc Mange
+                       Coffee
+
+
+SUPPER
+
+Bean Sausages                         Cream Gravy
+                    Potato Salad
+ Raisin Cake                                Tea
+
+A nice change for the family is to give them corn muffins and plain
+rolls or biscuits in place of bread. Usually in the hurry and bustle
+of getting the business folk off in time in the morning and then
+preparing the children for school the housewife does not have the time
+to prepare these homey, old-fashioned breads for breakfast.
+
+The price of butter makes it almost prohibitive to use it as a spread
+for hot cakes, yet we all like the butter flavor. So let us follow the
+example of the thrifty New England woman, who puts the syrup into a
+good-sized pitcher and then adds two tablespoons of butter to one and
+one-half cups of syrup. Place the pitcher into a pan of warm water
+and then heat. Stir frequently, so that the butter will melt and
+blend thoroughly with the syrup. Just before sending to the table beat
+thoroughly. This not only makes a delicious spread for hot cakes and
+waffles and the like, but it is a real economy and a saving in butter.
+
+
+GRAPE-JUICE COCKTAIL
+
+Place one pound of grapes in a saucepan and add three cups of water.
+Bring to a boil and cook until soft. Rub through a fine sieve and then
+sweeten and chill. Fill into cocktail glasses and serve.
+
+
+POT ROAST BEEF, SPANISH
+
+Place in a mixing bowl and chop fine
+
+  Two tomatoes,
+  Four onions,
+  Three green peppers,
+  Four branches of parsley.
+
+Now add
+
+  One teaspoon of paprika.
+
+Mix and pack into the meat, pushing well into the roll. Roll the meat
+in flour and then melt the suet in a deep saucepan and add the meat.
+Brown well and add one-half cup of flour. Stir until well browned
+and then add one quart of boiling water. Cover closely and then cook,
+allowing one-half hour for each pound of meat, gross weight. One hour
+before cooking add six small onions and one carrot cut in quarters.
+
+When ready to serve, add one quart of boiling water and season to
+taste. This will provide sufficient gravy to use for two meals.
+
+
+GRAPE TAPIOCA BLANC MANGE
+
+Place in a saucepan
+
+  One cup of water,
+  Two cups of grape juice,
+  Three-quarters cup of finely granulated tapioca.
+
+Bring to a boil and then cook slowly for thirty minutes and then add
+
+  Three-quarters cup of sugar,
+  One-half teaspoon of salt.
+
+Cook five minutes longer. Now rinse custard cups with cold water and
+pour in the blanc mange. Let cool and then turn on a saucer and pile
+with the fruit whip made from
+
+  White of an egg,
+  One-half glass of jelly.
+
+Beat until it holds its shape.
+
+
+BEAN SAUSAGE
+
+Open a can of beans and drain well, then mash and put through a sieve
+into a mixing bowl. Add
+
+  Two onions, grated,
+  Two tablespoons of parsley, chopped fine,
+  One-quarter teaspoon of mustard,
+  One-half teaspoon of paprika.
+
+Mix well and then mould into sausages. Roll them in flour and brown in
+hot fat. Use the liquid drained from the beans and sufficient milk
+to measure one and one-half cups. Place in a saucepan and add five
+tablespoons of flour. Stir to dissolve and then bring to a boil and
+cook for five minutes. Add
+
+  Three-quarters teaspoon of salt,
+  One-quarter teaspoon of pepper,
+  Two tablespoons of finely-minced parsley.
+
+
+VIRGINIA GRIDDLE CAKES
+
+Place one cup of corn meal in a mixing bowl and add
+
+  One teaspoon of salt,
+  Three tablespoons of shortening,
+  Three tablespoons of syrup,
+  One cup of boiling water.
+
+Beat to mix and then add
+
+  Two cups of cold water,
+  One egg,
+  Two and one-half cups of flour,
+  Two level tablespoons of baking powder.
+
+Beat hard to mix and then bake on a hot griddle.
+
+
+BUTTERED AND SPICED BEETS
+
+Cook the beets until tender and then drain and cut into slices. Now
+place in a small saucepan
+
+  One tablespoon of butter,
+  Two tablespoons of vinegar,
+  Two tablespoons of hot water,
+  One teaspoon of salt,
+  One teaspoon of paprika,
+  One-eighth teaspoon of mustard,
+  Tiny pinch of cloves.
+
+When boiling hot, pour over the sliced beets.
+
+Use the yolk of egg for making the dressing for the cole slaw and the
+white of egg and one-half glass of jelly for making the meringue for
+the grape tapioca blanc mange.
+
+
+YE OLD-TYME OYSTER PYE
+
+To prepare the crust, place in a mixing bowl
+
+  Two cups of sifted flour,
+  One teaspoon of salt,
+  Two teaspoons of baking powder.
+
+Sift to mix and then put one-quarter pound of suet through the
+food-chopper. Then rub the finely chopped suet through a fine sieve to
+remove the stringy parts. Now rub the suet into the flour and mix to
+a dough with one-half cup of cold water. Then chop and fold for two
+minutes. Turn on a floured pastry board and divide into two pieces.
+Roll out one-half of the dough until one-quarter inch thick and then
+turn a large plate over this dough and cut around the edge of the
+plate. Be sure that the plate is at least two inches larger than the
+top of the baking or casserole dish.
+
+Now drain the oysters and look over carefully for the bits of shell.
+Place the oysters in a casserole or baking dish and add the stalk of
+celery that has been scraped clean and then diced and cooked until
+tender, also
+
+  One grated onion,
+  Three tablespoons of parsley,
+  Three cups of thick cream sauce,
+  One and one-half teaspoons of salt,
+  One teaspoon of white pepper,
+  One-eighth teaspoon of thyme.
+
+Mix thoroughly and then make two or three small gashes in the top
+of the crust and cover the oysters with it, pressing the crust well
+against the edges of the dish. Brush the top of crust with water and
+bake in a moderate oven for thirty-five minutes.
+
+Use equal parts of the oyster liquor and milk for making the cream
+sauce. Chop the celery leaves as well as the stalk.
+
+Now roll out the balance of the pastry and cut into three-inch
+squares. Score the tops lightly with a knife or prick with a fork,
+and place on a baking sheet and bake a delicate light brown. Wrap in a
+napkin to keep warm. When ready to serve the oyster pie, place two of
+the squares of pastry on a plate and then lift on the oyster pie, and
+then place a second piece right over the crust of pie. Pour over this
+top piece of pastry two tablespoons of the sauce from the oyster pie.
+
+
+RAISIN CAKE
+
+Place in a mixing bowl
+
+  Three-quarters cup of sugar,
+  One egg,
+  Four tablespoons of shortening,
+  Two cups of flour,
+  Four teaspoons of baking powder,
+  Three-quarters cup of water.
+
+Beat to thoroughly mix and then pour into well-greased and floured
+loaf-shaped pan. Now spread one-half package of raisins on top and
+gently press them with the back of the spoon until the dough covers
+them. Bake in a moderate oven for thirty-five minutes.
+
+
+TURKEY
+
+A creole method of roasting turkey, chicken, duck or game or broiling
+fowl, birds or game is given below. Clean and prepare the bird to
+suit the taste, and when ready to cook, whether broiling, roasting
+or baking, lard the breast with many strips of salt pork or bacon, or
+fastened on with toothpicks. Place in a hot oven to sear, then turn
+the bird, be it large or small, on its breast. Roast, bake or broil
+for three-quarters of the time on its breast, basting every ten
+minutes. Dredge occasionally with flour. Do not season at the
+beginning of cooking, but delay this until the last quarter of the
+time allotted for cooking the bird, then turn it on its breast to
+brown.
+
+Finish cooking, basting every ten minutes. This method permits the
+heat to cook the heaviest part of the bird slowly, so that, by turning
+on its breast, the bony structure may receive the intense heat.
+
+Birds or fowls that are old should be steamed before roasting. This
+method will make them tender and juicy.
+
+
+FILLING AND GRAVY
+
+DRY FILLING
+
+  One pint of stale bread crumbs,
+  One large onion, minced fine,
+  One teaspoon of poultry seasoning,
+  One teaspoon of salt,
+  Two tablespoons of bacon fat or good beef drippings.
+
+Rub all together into a crumby mass, then pack into the fowl.
+
+
+WILD GAME FILLING
+
+Put through the food chopper enough celery tops, with leaves, to make
+one cupful, also:
+
+  One medium-sized onion,
+  One level teaspoon of sweet marjoram,
+  One level teaspoon of sage,
+  Two teaspoonfuls of parsley, minced fine,
+  One-fourth teaspoon of pepper,
+  One cupful of well-dried bread crumbs.
+
+Mix well, then fill into wild duck or goose.
+
+
+BAKED CHICKEN AND NOODLES
+
+Prepare the chicken for fricasseeing, cook until tender and then lift
+it. Now cook the noodles in the broth and season. Lift the cooked
+noodles into a baking or casserole dish. Now brown the chicken quickly
+on one side in a frying pan, using just sufficient shortening to
+prevent burning. Lay the chicken on the noodles and then thicken the
+broth slightly, adding
+
+  One tablespoon of minced parsley,
+  One tablespoon of minced onion.
+
+Pour over the chicken and noodles and bake in a hot oven for
+twenty-five minutes.
+
+
+APPLE AND RAISIN FILLING FOR DUCK
+
+Chop enough apples fine to measure one pint. Add
+
+  One-half cup of seeded raisins,
+  One and one-half cups of bread crumbs.
+
+Season with salt, pepper and sweet marjoram. Mix together with two
+tablespoonsful of melted butter. Pack into duck.
+
+
+GIBLET GRAVY
+
+Mince the giblets fine. Brown into two tablespoonfuls of bacon fat,
+adding two tablespoonfuls of flour. Brown well, then add one quart
+of water. Cook slowly while the fowl is roasting for one and one-half
+hours. Rub through a sieve, then return to the fire and bring to a
+boil. It is then ready to serve.
+
+
+MINCED GIBLETS ON TOAST
+
+Cook the giblets for one hour in one pint of water. Put through the
+food chopper, adding
+
+  One onion,
+  One hard-boiled egg,
+  One-fourth cup of canned tomatoes.
+
+Season with
+
+  One-eighth teaspoon of mustard, salt and pepper to taste.
+
+Serve on toasted strips of bread for luncheon.
+
+
+TURKEY MEAT BISCUITS
+
+Prepare the dough as for biscuits. Turn out on a pastry board and pat
+or roll out one-quarter inch thick. Spread one-half of the dough with
+the prepared turkey meat. Fold over the balance of the dough, press
+firmly. Cut with a sharp knife into squares and brush the tops of the
+biscuits with milk. Bake for twenty minutes in a hot oven.
+
+NOTE.--These biscuits may be prepared the night before and placed in a
+cold place and baked in the morning.
+
+
+
+
+LEFT-OVER TURKEY
+
+
+UTILIZING THE LEFT-OVER TURKEY
+
+Remove the meat from the carcass, separating the white from the dark
+meat. Pick the carcass clean and then break the bones and place in a
+soup kettle and cover with cold water and add
+
+  One-half cup of chopped onions,
+  One-half cup of diced carrots,
+  One faggot of soup herbs.
+
+Bring to a boil and cook slowly for two hours. Strain into a bowl and
+this stock can be used for soups, sauces and gravies.
+
+
+TURKEY CROQUETTES
+
+  One and one-half cups of very thick cream sauce,
+  One cup of fine bread crumbs,
+  One and one-half cups of turkey meat,
+  Three tablespoons of finely minced parsley,
+  Two tablespoons of grated onions,
+  Two teaspoons of salt,
+  One teaspoon of paprika.
+
+Mix thoroughly and then mould into croquettes and dip in beaten egg
+and then into fine bread crumbs. Fry until golden brown in hot fat.
+
+
+TURKEY AU GRATIN
+
+  Two cups of thick cream sauce,
+  One and one-half cups of turkey meat,
+  One tablespoon of grated onion,
+  Three tablespoons of finely minced parsley,
+  Two hard-boiled eggs, chopped fine,
+  One and one-half teaspoons of salt,
+  One-half teaspoon of pepper.
+
+Mix and then pour in a baking dish. Cover the top with fine
+bread crumbs and two tablespoonfuls of grated cheese and bake for
+thirty-five minutes in a moderate oven.
+
+
+TURKEY, TERRAPIN STYLE
+
+Use the dark meat. Prepare one and one-half cupfuls of cream sauce and
+then add
+
+  One and one-half cups of prepared turkey meat,
+  Two hard-boiled eggs, cut in eighths,
+  Pinch of nutmeg,
+  One teaspoon of salt,
+  One-half teaspoon of white pepper,
+  Juice of one lemon.
+
+Heat slowly to boiling point and then add one-half cupful of brown
+sauce, made from turkey stock. Add one teaspoonful of grated lemon
+rind and then serve.
+
+
+MEAT ROLL
+
+Use level measurements. This is a very nice dish for a luncheon. Place
+in a bowl
+
+  Two cups of sifted flour,
+  One and one-half teaspoons of salt,
+  One-quarter teaspoon of paprika,
+  Four teaspoons of baking powder.
+
+Sift twice and then rub in three tablespoonfuls of shortening and
+then mix to dough with two-thirds cup of water. Roll out on slightly
+floured board one-quarter inch thick, and spread with finely minced
+turkey meat, which has been seasoned with
+
+  One tablespoon of grated onion,
+  One green or red pepper, minced fine,
+  One teaspoon of salt,
+  One-half teaspoon of paprika.
+
+Roll for jelly-roll and pinch the edges together well. Place in
+well-greased baking pan and bake for forty-five minutes in a hot oven.
+Start basting with one cupful of turkey stock after the roll has been
+in the oven for ten minutes. Serve by cutting in slices and then cover
+with cream sauce.
+
+
+TURKEY POT PIE
+
+Place in a baking dish a layer of parboiled and diced potatoes. Season
+with finely minced onion and parsley and green or red pepper, chopped
+fine. Now add a layer of turkey meat. Repeat this until the dish is
+full and then add a sauce made from
+
+  One cup of milk,
+  One cup of turkey stock,
+  Five tablespoons of flour.
+
+Stir until flour is dissolved in the milk and stock and bring to a
+boil. Season and then pour over the turkey in the baking dish. Cover
+the top of the dish with lattice strips of pastry. Brush with milk or
+water and bake forty-five minutes in a hot oven.
+
+
+SOME SOUPS USING THE TURKEY STOCK
+
+Made by simmering bones and carcass of turkey in sufficient water to
+cover.
+
+
+TURKEY SOUP, ITALIAN
+
+Cook three ounces of macaroni in one quart of boiling water for twenty
+minutes and then drain and blanch under running water. Place in a
+saucepan and add
+
+  Two and one-half pints of turkey stock,
+  Two onions, cut fine,
+  Tiny bit of garlic.
+
+Cook slowly for fifteen minutes and then serve with grated cheese.
+
+
+MULLIGATAWNEY
+
+Place four cupfuls of turkey stock in a saucepan and add
+
+  Three apples, chopped fine.
+  One carrot,
+  One small onion.
+
+Bring to a boil and cook slowly until vegetables are soft and then
+place three tablespoonfuls of shortening in saucepan and add one-half
+cupful of flour. Stir until well browned and then add two cupfuls of
+turkey stock. Cook for ten minutes and add to the soup. Bring to a
+boil, then strain and season with
+
+  One level tablespoon of salt,
+  One and one-half teaspoons of paprika,
+  One-fourth teaspoon of nutmeg,
+  Three pints of turkey stock,
+  One-half cup of finely chopped celery,
+  One carrot diced,
+  Four tablespoons of washed rice.
+
+Bring to a boil and cook for thirty-five minutes very slowly and then
+season.
+
+
+CABBAGE PUDDING
+
+Chop one medium-sized head of cabbage fine and parboil until tender.
+Then drain and place in a bowl and add
+
+  Two onions, grated,
+  One cup of left over cold meat, chopped fine.
+
+Season well and then place a layer of the prepared cabbage in a baking
+dish and then a layer of bread crumbs. Pour two cups of thick cream
+sauce over all and place a thin layer of bread crumbs on top. Bake in
+a moderate oven for thirty minutes.
+
+
+
+
+FAMILY THANKSGIVING DINNER FOR SIX PERSONS, FROM A NEW ENGLAND FARM
+HOUSE
+
+                     Oyster Soup
+                 Home Pickled Onions
+  Chow-chow                                Chili Sauce
+                  Boston Brown Bread
+                      Fish Balls
+ Roast Turkey                              Brown Gravy
+  Oyster Filling                      Cranberry Sauce
+                       Bannocks
+ Baked Potatoes                         Mashed Turnips
+  Creamed Onions                    Buttered Parsnips
+                       Coleslaw
+   Pepperhash                            Corn Relish
+              Jams, Jellies and Conserves
+ Mince and Pumpkin Pies                       Coffee
+   Maple Fudge                      Preserved Plums
+
+
+The good old-fashioned oyster soup, made from the famous recipe that
+has been in the family for so many years, was served from two immense
+old white china tureens. Grandpa Perkins, sitting at the head of the
+table, ladled out the soup, and after it was placed and every one
+was seated, grandpa rapped the table with the big horn handle of the
+carving knife and every head was bowed in silent prayer while his
+voice was uplifted in thankful Thanksgiving praise, to which we all
+responded with a solemn amen.
+
+
+CHICKEN ROLL
+
+Place in a mixing bowl
+
+  Three cups of sifted flour.
+  One teaspoon of salt,
+  Three level tablespoons of baking powder.
+
+Sift to mix, rub in five tablespoons of shortening and mix to dough
+with one cup of water. Roll on pastry board one-quarter inch thick
+and spread with the prepared filling. Roll as for jelly-roll, place
+in well-greased and floured baking pan and bake in a moderate oven for
+thirty-five minutes. Serve with tomato or creole sauce.
+
+
+PREPARED FILLING
+
+Mince the giblets fine and pick the meat from the neck and carcass,
+putting the skin through the food-chopper. Place in a bowl and add
+
+  Two onions, grated,
+  One green pepper, minced fine,
+  Four tablespoons of finely-chopped parsley,
+  One-half cup of bacon, cut in dice and nicely browned,
+  One teaspoon of salt,
+  One-half teaspoon of white pepper.
+
+Mix thoroughly and spread as directed upon the dough.
+
+
+BOSTON BROWN BREAD
+
+Place in a mixing bowl
+
+  One-half cup of cornmeal,
+  One-half cup of barley flour,
+  One-half cup of rice flour,
+  One teaspoon of salt,
+  One-half cup of molasses,
+  One level teaspoon of soda,
+  One and one-quarter cups of sour milk.
+
+Beat to mix and then pour into well-greased one-pound empty coffee
+cans and fill them three-quarters full. Cover and place in a deep
+saucepan. Fill the saucepan two-thirds full of boiling water. Boil
+steadily for one and three-quarters hours; then remove the lid from
+coffee can and place in a warm oven for three-quarters of an hour to
+dry out.
+
+Next come the fish balls--not the great, round old-fashioned
+grease-soaked one of commerce, but the daintiest golden brown balls
+the size of bantam eggs, fried in smoking hot fat and laid on snowy
+white napkins in piles, with sprigs of parsley stuck between them.
+
+
+AUNT POLLY RIVES'S ONE-EGG CAKE
+
+  One egg,
+  One cup of brown sugar,
+  Five tablespoons of shortening,
+
+Cream well and then add
+
+  One and three-quarter cups of flour,
+  Four teaspoons of baking powder,
+  One cup of milk.
+
+Beat to thoroughly mix. Add one cup of seeded raisins; pour in a
+well-greased and floured loaf-shaped pan and bake forty minutes in
+moderate oven.
+
+
+REAL OLD VERMONT OYSTER SOUP
+
+For six people.
+
+Drain one dozen oysters free from the liquid, then strain the liquid
+into a saucepan. Wash and look carefully over the oysters to remove
+all bits of shell. Chop the oysters very fine and then return them to
+the oyster liquid. Add one tablespoon of butter and a tiny pinch of
+thyme; then heat to the scalding point and add two and one-half cups
+of scalding hot milk. Let come to a boil, remove from the fire and
+serve. Scald the milk in a double boiler.
+
+
+COUSIN HETTY'S FISH BALLS
+
+"Time was," said Cousin Hetty, "when we used to flake out fish, but
+since brother and old Amos went into the fish business, we generally
+use the shredded fish."
+
+Recipe for six persons. Open a package of prepared shredded codfish
+and then turn into a piece of cheese-cloth and plunge four or five
+times into a large bowl of hot water. Squeeze dry. Cook and then mash
+sufficient potatoes to measure three cups and then add the prepared
+fish and
+
+  Two tablespoons of grated onion,
+  Four tablespoons of finely-minced parsley,
+  One teaspoon of paprika,
+  One-quarter cup of milk,
+  Two tablespoons of butter.
+
+Beat hard to mix thoroughly and then mould into small balls; roll in
+flour; dip in beaten egg and milk and then roll in fine crumbs and fry
+until golden brown in hot fat.
+
+
+BANNOCKS
+
+For six persons. Place in a saucepan
+
+  Two cups of boiling water,
+  One-half teaspoon of salt,
+  Two tablespoons of maple sugar,
+  Four tablespoons of syrup,
+  Three-quarters cup of cornmeal.
+
+Cook until it is a thick cornmeal mush, then let cool. Spread very
+thin on well-greased baking sheet; brush with melted shortening
+and bake in a hot oven. In the days of long ago these bannocks were
+usually baked before the open fire.
+
+The feature of the dinner, three large turkeys, were cooked until
+golden brown and juicy tender. Nigh about the coming of the first
+of October, grandma gives strict orders that every morsel of bread
+crumbs, even though it is just the war bread, be saved. For you know
+lots of bread crumbs are needed for the fish cakes and then filling
+of the birds. This stale bread is thoroughly dried out and then put
+through the food chopper, then sifted. The coarse crumbs are used for
+filling the turkey.
+
+In the good old days of yesteryear when a large majority of us felt
+that Thanksgiving would be incomplete without the turkey, it required
+careful planning to use the left-overs without waste, as the family
+quickly tired of too much turkey when served for three or four meals.
+
+However, left-over chicken or turkey may be served in the following
+dishes:
+
+
+BROWN EMINCE FOWL
+
+Pick the meat from the back, carcass and neck and mince fine the
+giblets. Place in a saucepan and add to one and one-half cups of the
+prepared meat
+
+  One onion,
+  One green pepper, minced fine,
+  Three-quarters cup of boiling water.
+
+Cook gently for twenty-five minutes, then place in a saucepan two
+tablespoons of shortening and four tablespoons of flour. Stir to
+blend thoroughly and then brown until a rich golden brown. Turn in the
+prepared emince and stir to mix and season with
+
+  Salt,
+  White pepper,
+  Tiny pinch of mustard,
+  Tiny pinch of poultry seasoning.
+
+Make a border of mashed potatoes on a warm platter and fill the emince
+in the centre of the platter and garnish with finely minced parsley.
+
+
+CHICKEN DUMPLINGS
+
+Remove all the meat from the left-over carcass and break the bones.
+Place the bones in a stock pot and add
+
+  Three pints of cold water,
+  Two onions,
+  One fagot of potherbs,
+  One cup of well-crushed tomatoes.
+
+Bring to a boil and simmer slowly for two and one-half hours. Strain
+the stock and season with
+
+  Salt,
+  White pepper,
+  Three tablespoons of finely-minced parsley.
+
+Now place sufficient meat picked from the carcass through the food
+chopped to measure, when chopped fine, one cup; place in a bowl and
+add
+
+  One large onion, grated,
+  Four tablespoons of finely-chopped minced parsley,
+  One teaspoon of salt,
+  One-half teaspoon of white pepper,
+  Two cups of sifted flour,
+  Three level teaspoons of baking powder,
+  One tablespoon of shortening,
+  One well-beaten egg,
+  Seven tablespoons of water.
+
+Work to a smooth dough, then drop from the tablespoon into boiling
+stock. Cover closely and let cook for fifteen minutes. Lift on a slice
+of toast and then quickly add to the stock
+
+  One cup of minced chicken.
+
+Then dissolve
+
+  One-half cup of flour,
+  One-half cup of water,
+
+and stir to blend thoroughly. Add to the stock and then bring to a
+boil; cook for five minutes and pour over the dumplings. Sprinkle with
+finely minced parsley and send to the table at once.
+
+
+CHICKEN LOAF
+
+This delightful old southern dish is always welcomed by the family.
+Put the meat picked from the carcass and neck, with the giblets,
+through the food chopper, about one and one-half cups. Mince fine
+one-half cup of bacon and sufficient onions to measure one cup. Brown
+the bacon and simmer the onions in the bacon fat until tender, taking
+care not to brown. Now add
+
+  Two and one-half cups of cold cooked rice,
+  One cup of very thick cream sauce,
+  One cup of fine bread crumbs,
+  One tablespoon of Worcestershire sauce,
+  One and one-half teaspoons of salt,
+  One teaspoon of white pepper,
+  One well-beaten egg.
+
+Mix thoroughly, then pack into well-greased and floured loaf-shaped
+pan. Set the pan in a large one containing warm water and bake for one
+hour in a slow oven. Remove the pan containing the water and let
+the loaf stay in the moderate oven for fifteen minutes. Serve with
+parsley, cream or tomato sauce while hot; cut the balance cold and
+serve with mayonnaise or tartare sauce.
+
+
+CHRISTMAS DINNER
+
+                  Clear Tomato Soup
+ Onion Relish                         Curly Celery
+                    Baked Chicken
+ Spicy Filling                         Brown Gravy
+                   Cranberry Jelly
+  Sweet Potato Pone                Mashed Turnips
+                      Coleslaw
+    Mince Pie                            Coffee
+
+
+ONION RELISH
+
+Chop fine sufficient onions to measure one cup and then place two
+tablespoons of fat in a frying pan. When hot, add the onions, cover
+closely and simmer slowly until tender. Season with salt and paprika
+and three tablespoons of vinegar. Cool and serve as a relish.
+
+
+CURLY CELERY
+
+Scrape and thoroughly cleanse two stalks of celery and remove part of
+the green top and the bruised outside pieces. Cut each stalk in half
+from the root to the stem and then split again. Place in cold water
+and allow to crisp and cool.
+
+
+GRANDMA PERKINS'S SPICY FILLING
+
+Put the green and rough outside parts of the celery
+
+  Four onions,
+  One bunch of potherbs,
+
+through the food chopper and chop fine; then add
+
+  Three cups of stale bread crumbs,
+  One and one-half teaspoons of salt,
+  Five tablespoons of shortening,
+  One teaspoon of pepper,
+  Three-quarters cup of chicken stock.
+
+Mix and then fill into the prepared chicken. Sew the opening with a
+stout darning needle and string. Now rub the chicken thoroughly with
+shortening and cover with flour. Place in the oven and let brown
+slightly; then turn the chicken breast down and baste every ten
+minutes. Turning the chicken with the breast down causes the juices to
+permeate the white meat and thus make it tender and juicy.
+
+Turn the chicken and allow the breast about twenty minutes for
+browning before taking from the oven.
+
+
+BAKED CHICKEN
+
+Select a plump stewing chicken about five pounds and then singe, draw
+and wash thoroughly. Cover slowly and steam until tender; then fill
+with a spicy filling and place in a moderate oven to roast for one and
+three-quarters hours, basting every ten minutes.
+
+In order to be sure that the fowl will be sufficiently tender,
+remember to steam it ahead of time.
+
+
+CRANBERRY JELLY
+
+Wash one pint of cranberries; then drain and place in a saucepan.
+Add three-quarters cup of water. Cover and cook until soft; then rub
+through a fine sieve. Add two cups of brown sugar and bring to a boil.
+Cook for ten minutes and then pour into small custard cups to mould.
+
+
+SWEET POTATO PONE
+
+Wash and then boil one-quarter peck of sweet potatoes. Cool and remove
+the skins. Place in a bowl and mash, seasoning with
+
+  One-half teaspoon of nutmeg,
+  One and one-half teaspoons of salt,
+  One-half teaspoon of pepper,
+  Two tablespoons of butter.
+
+Grease a baking pan well; then dust with flour and spread the prepared
+sweet potatoes in the pan about one inch thick. Sprinkle the top
+thickly with nutmeg and place one tablespoon of butter over the top
+in tiny dots. Bake in a moderate oven for twenty-five minutes. Remove
+from the oven and let stand for five minutes. Cut into squares and
+lift with a cake turner to a hot plate.
+
+
+COLESLAW
+
+Shred the cabbage fine and then chop one green pepper. Place in water
+to crisp. Make a mayonnaise dressing by placing on a plate
+
+  Yolk of one egg,
+  One teaspoon of mustard,
+  One-half teaspoon of paprika,
+  One teaspoon of sugar,
+  One teaspoon of vinegar.
+
+Work to a smooth paste and then add the oil slowly at first and then
+faster until all the oil is thoroughly incorporated, beating it quite
+hard. Add the salt to taste. Now add the vinegar to reduce to desired
+consistency; then drain the cabbage, turn on a cloth and let dry
+before pouring over the dressing. Use three-quarters cup salad oil.
+
+
+MINCE PIE
+
+  Two cups of flour,
+  One-half teaspoon of salt,
+  One teaspoon of baking powder,
+  Two teaspoons of sugar.
+
+Place in a mixing bowl and then sift. Now rub three-quarters cup of
+shortening and mix to a dough with about six tablespoons of water.
+Divide the dough, then roll out and cover a pie plate. Use one and
+one-half pounds of mincemeat to fill. Cover with a crust and then wash
+with beaten egg. Bake in a moderate oven for forty-five minutes.
+
+NOTE.--To wash the pie use one-half of beaten egg, using the balance
+in the chicken filling.
+
+You know there is a great little story told about the pie-loving New
+Englanders, and as the story goes, there are only two kinds of pie,
+namely, "'Tis mince and 'tain't mince." So, as Grandma Perkins says,
+"This is all mince."
+
+
+HOW TO PREPARE THE MINCE
+
+  Twelve medium-sized apples,
+  One-half pound of candied citron,
+  One-half package of seeded raisins,
+  One pound of shelled peanuts,
+  Three-quarters pound of suet,
+  One pound of dried peaches,
+  One lemon.
+
+Put all through the food chopper and then place
+
+  One quart of syrup,
+  One pound of brown sugar,
+
+in a preserving kettle and bring to a boil. Cook for ten minutes and
+then add the prepared fruits and suet that have been put through the
+food chopper and add
+
+  One package of seeded raisins,
+  One tablespoon of cinnamon,
+  One teaspoon of ginger,
+  One teaspoon of cloves,
+  One-half teaspoon of allspice,
+  One-half teaspoon of nutmeg,
+  One-half teaspoon of salt,
+  Three-quarters cup of strong cider vinegar.
+
+Stir to mix thoroughly, then cook for ten minutes. Cool and then fill
+into fruit jars. Pour one tablespoon of salad oil on top; adjust the
+rubber and lid and seal. Process in hot water bath for twenty minutes
+and then cool and store.
+
+This mince will be found to be most delicious, and it will keep until
+used. Grandma Perkins's grandad was a Hiram Teesdale, of Gloucester,
+England, and this recipe is over 400 years old. The original recipe
+was named Christmas Mynce Pye, and on the holidays, a great pye of
+Gloucester mynce, made by good dame Teesdale, was always sent as a
+tithe from the county to the good Queene Elizabeth, and in this
+way royal favor was conferred on this family by the queen, who was
+delighted with the wonderful concoction.
+
+Black walnuts and hazel nuts were used in the original recipe, but as
+these nuts are quite expensive, the peanuts will do just as well.
+
+
+CHRISTMAS GOODIES
+
+In the days of long ago, before the day of heated apartments and
+water-heated homes, the housewife used the cellar as the cold-storage
+room. To-day this is impossible. For the householder who has an
+outside enclosed laundry or summer kitchen, the problem of keeping the
+holiday delicacies is quite an easy one. But to those of us who dwell
+in flats and apartments, some other way must be arranged.
+
+Here are two new ideas that are worth trying: First, a window box
+on the shady side of the house. This box must be lined with asbestos
+paper on the inside, and then covered with the same paper and an
+additional covering of oil cloth upon the outside.
+
+By covering the box in this way, the housewife is assured of a smaller
+storage space of an even temperature. Neither the extreme cold nor
+heat will affect this box. A thick layer of newspapers may be used
+as a lining, between the inside covering of the asbestos and the oil
+cloth covering upon the outside of the box.
+
+Mincemeat must be stored in a cool, dry place to blend and ripen,
+without the danger of freezing. This is also an ideal time for the
+mother to plan to have the family help her and at the same time knit
+the home ties very closely together. The home where the family joins
+in the evening to make the seasonable delicacies is a very happy one.
+Let the children have some of their friends in to help them with the
+preparations.
+
+
+CHICKEN CUSTARD
+
+Place one pint of chicken stock in a mixing bowl and add
+
+  One small onion, grated,
+  One and one-half teaspoons of salt,
+  One-half teaspoon of paprika,
+  Four eggs.
+
+Beat until thoroughly mixed and then fill into well-buttered glass
+custard cups and set the cups in a baking pan and fill the pan half
+full of warm water. Place in a slow oven to bake until firm. Remove
+from the oven and let stand for five minutes to settle, then loosen
+the edges of the custard from the cups with a knife and turn on a
+slice of toast and serve with parsley sauce. This is a delicious
+luncheon dish.
+
+
+MEATLESS MINCEMEAT
+
+Place in a mixing bowl
+
+  Four pounds of apples, chopped fine,
+  One pound of peanuts, chopped fine,
+  One pound of dried apricots, chopped fine,
+  One pound of dried peaches, chopped fine,
+  One pound of suet, chopped fine,
+  Two packages of seeded raisins,
+  One package of currants,
+  One-quarter pound of candied citron, chopped fine,
+  One-quarter pound of candied orange peel, chopped fine,
+  One-quarter pound of candied lemon peel, chopped fine,
+  Two tablespoons of cinnamon,
+  One teaspoon of mace,
+  One teaspoon of ginger,
+  One teaspoon of allspice,
+  One teaspoon of cloves,
+  One teaspoon of salt,
+  One pint jar of grape or other preserves,
+  One quart of molasses,
+  One quart of cider, boiled for fifteen minutes.
+
+Mix thoroughly and then store in the same manner as for ye olde-tyme
+mincemeat.
+
+
+YE OLDE-TYME MINCEMEAT
+
+Purchase one pound of shin beef and one-half pound of good soup bones,
+preferably bones from the chine or rib. Wipe the meat, place it and
+the bones in a saucepan and add three cups of boiling water. Cook
+slowly without seasoning until the meat is tender. Cool and then pick
+the meat from the bones and put all the meat through the food chopper
+into a large bowl and add
+
+  One pound of suet, shredded fine,
+  Five pounds of apples, chopped fine,
+  Grated rind of three lemons,
+  Juice of three lemons,
+  One-half pound of candied orange peel, shredded fine,
+  One-half pound of lemon peel, shredded fine,
+  One-half pound of citron peel, shredded fine,
+  One pound of dried or evaporated peaches, shredded fine,
+  One pound of shelled peanuts, chopped fine,
+  Two packages of seeded raisins,
+  One package of currants,
+  Three level tablespoons of cinnamon,
+  Two level teaspoons of mace,
+  Two level teaspoons of allspice,
+  One level teaspoon of cloves,
+  One level teaspoon of ginger,
+  Two level teaspoons of salt.
+
+Mix thoroughly, then place in a deep saucepan
+
+  One quart of syrup,
+  One pound of brown sugar,
+  One and one-half cups of stock from the meat,
+  One quart of cider,
+  One-quarter cup of vinegar.
+
+Bring to a boil and cook for twenty minutes. Pour over the mincemeat
+and mix thoroughly. Fill into crocks or jars; cover closely and set in
+a cool place, or fill it into all-glass jars and adjust the rubber
+and lid. Seal and then place in a hot-water bath. Process for one-half
+hour, at a temperature of 185 degrees Fahrenheit. Remove and store in
+a cool place. Mincemeat that has been sterilized will keep until used.
+
+
+GREEN TOMATO MINCE
+
+Place one quart of thinly sliced green tomatoes in a bowl and sprinkle
+with four tablespoons of salt. Let stand for four hours, then drain
+and squeeze dry. Return to the bowl and add
+
+  One-half pound of finely chopped suet,
+  Two and one-half pounds of finely chopped apples,
+  One cup of finely chopped dried apricots,
+  One cup of finely chopped seeded raisins,
+  One cup of finely chopped peanuts,
+  One cup of plum preserves,
+  Two cups of molasses,
+  One and one-half cups of boiled cider,
+  One tablespoon of cinnamon,
+  One-half teaspoon of nutmeg,
+  One-half teaspoon of cloves,
+  One-quarter teaspoon of allspice,
+  One-half teaspoon of ginger.
+
+Mix thoroughly and then store in the same manner as for ye olde-time
+mincemeat.
+
+
+MINCEMEAT FOR TWO
+
+  One-half cup of finely chopped cold cooked meat,
+  Three-quarters cup of finely chopped suet,
+  Six cups of finely chopped apples,
+  One cup of finely chopped candied orange and lemon peel, mixed,
+  One cup of seeded raisins,
+  One cup of currants,
+  One cup of chopped peanuts,
+  One cup of chopped apricots,
+  One and one-half cups of molasses,
+  One cup of cider,
+  Four tablespoons of vinegar,
+  One tablespoon of cinnamon,
+  One teaspoon of nutmeg,
+  One teaspoon of allspice,
+  One-half teaspoon of ginger,
+  One-half teaspoon of salt.
+
+Mix and then store in the same manner as for ye old-tyme mincemeat.
+
+
+JEWISH OR KOSHER MINCEMEAT
+
+Chop fine sufficient left-over cold cooked beef or lamb free from all
+fat to measure two cups. Place in a large bowl and add
+
+  Two quarts of finely chopped apples,
+  One cup of finely chopped candied orange peel,
+  One cup of finely chopped candied lemon peel,
+  One cup of finely chopped citron,
+  One cup of finely chopped apricots,
+  Two cups each of seedless raisins and currants,
+  One cup of finely chopped shelled almonds,
+  One cup of corn oil,
+  One and one-half tablespoons of cinnamon,
+  One teaspoon of cloves,
+  One teaspoon of nutmeg,
+  One teaspoon of allspice,
+  One-half teaspoon of ginger,
+  One teaspoon of salt.
+
+Now place in a saucepan
+
+  One quart of cider.
+  One pound of brown sugar,
+  One cup of molasses.
+
+Stir to dissolve, then bring to a boil and cook for fifteen minutes.
+Pour over the mincemeat and mix thoroughly. Fill into crocks or jars
+and store as for ye olde-tyme mincemeat.
+
+When storing mincemeat either in crocks or in jars, cover with salad
+oil, about one-quarter inch deep, to exclude air. Use a good grade
+of salad oil. This makes it unnecessary to use liquor for keeping the
+mincemeat.
+
+The bride housewife who is planning a Thanksgiving dinner for "just us
+two" frequently finds herself in a dilemma. Turkey is much too large
+for her and chicken hardly appeals to her for this day. However, below
+are some suggestive menus for a Thanksgiving dinner for two.
+
+No. 1.
+
+   Celery                    Radishes
+       Oysters on the Half Shell
+ Planked Squab             Spiced Grape Jam
+         Baked Sweet Potatoes
+            Creamed Onions
+ Endive Salad             Russian Dressing
+         Individual Mince Tarts
+                Coffee
+Cheese and Crackers       Nuts and Raisins
+
+
+No. 2.
+
+                Grilled Oysters
+                    Celery
+          Fillets of Flounder, Piedmont
+        Guinea Hen, Marie Cranberry Jelly
+Candied Sweet Potatoes                Cauliflower
+                    Coleslaw
+  Pumpkin Tarts                          Coffee
+   Cheese                     Nuts and Raisins
+
+
+No. 3.
+
+               Shrimp Cocktail
+  Celery                           Olives
+     Roast Squab Duckling, Currant Jelly
+Creamed Mashed Potatoes             Peas
+   Lettuce                    Pimento Dressing
+    Mince Turnover                   Coffee
+             Cheese and Crackers
+              Nuts and Raisins
+
+
+HOW TO PREPARE THE MENU
+
+Place the oysters in the ice box, near the ice, until ready to serve.
+Scrape and clean the celery, cutting the root into a point, then
+splitting it in half from root end to tip.
+
+Place in cold water and trim, then cleanse the radishes. Split the
+radishes into four parts, from tip to near the stem end; use a sharp
+knife for this purpose--this makes eight cuts in the radishes. Place
+in cold water.
+
+Wash the oyster shells and set aside until needed for serving the
+oysters.
+
+
+PLANKED SQUAB
+
+Split the squab down the back, then draw. Wash well in cold water and
+remove the breast bone. Place in a baking pan, rub with shortening
+and dust very lightly with the flour. Place in a hot oven to bake for
+thirty-five minutes. Baste frequently with hot water. Now lift to a
+hot plank and cover with strips of bacon. Split the sweet potatoes and
+place on each corner. Brush lightly with butter, dust with cinnamon
+and brown sugar. Place in a hot oven for twelve minutes.
+
+
+GUINEA HEN MARIE
+
+Have the butcher split the hen down the back and remove the breast
+bone. Wash and wipe dry, then rub well with shortening and dust with
+flour. Lay in a baking pan and place in a hot oven. Baste every ten
+minutes with boiling water. Cook for forty minutes in a moderate oven
+and just ten minutes before removing from the oven cover the hen with
+strips of bacon and
+
+  Three onions, minced fine,
+  One green pepper, minced fine,
+
+
+GRILLED OYSTERS
+
+Carefully look over the oyster and remove all bits of shell. Wash and
+then roll in mayonnaise, dip in bread crumbs. Return to the deep shell
+and broil or bake in a hot oven for ten minutes.
+
+
+PASTRY FOR TWO
+
+Place in a mixing bowl
+
+  One cup of flour,
+  One teaspoon of baking powder,
+  One-half teaspoon of salt.
+
+Sift to mix, then rub in three tablespoons of shortening and mix to a
+dough with three tablespoons of water. Chop the water into the flour,
+then turn on the pastry board and roll out one-quarter inch thick. Use
+for tarts and turnovers. Brush with milk or syrup and water and bake
+in a moderate oven.
+
+
+CAKE FOR TWO
+
+Place in a mixing bowl
+
+  Three-quarters cup of white corn syrup,
+  Yolk of one egg,
+  Four tablespoons of water,
+  One cup of sifted flour,
+  Three level teaspoons of baking powder,
+  One level teaspoon of flavoring.
+
+Beat to mix thoroughly and then add two tablespoons of melted
+shortening, folding in carefully. When thoroughly mixed, cut and fold
+the white of egg into the dough. Turn into well-greased and floured
+pan which has a tube in the centre and bake in a moderate oven for
+twenty-five minutes.
+
+
+
+
+SUGGESTIVE MENU FOR FAMILY HOME WEDDING 25 PERSONS, 7 O'CLOCK DINNER
+
+
+  Salted Nuts                           Sweet Pickles
+                          Celery
+                      Oyster Cocktail
+ Broiled Fresh Salmon                  Ravigote Sauce
+                 Roast Turkey, Brown Gravy
+                       Cranberry Jelly
+                   Candied Sweet Potatoes
+ Asparagus Salad                       Pimento Dressing
+   Ice Cream                             Wedding Cake
+                          Coffee
+
+Materials needed for twenty-five persons:
+
+  One-half pound of almonds,
+  Two small jars of sweet mixed pickles,
+  Twenty-five stewing oysters,
+  Six pound cut of fresh salmon,
+  One bunch of parsley,
+  Three bunches of watercress,
+  One bunch of leeks,
+  One bunch of thyme,
+  Two fifteen-pound turkeys,
+  One quart of cranberries,
+  Three-pound can of white corn syrup,
+  Three-quarters peck of sweet potatoes,
+  Three large cans of asparagus,
+  Three firm heads of lettuce,
+  One can of pimentos,
+  Two large bottles of catsup,
+  One small bottle of Worcestershire sauce,
+  One glass of horseradish,
+  Six quarts of ice cream, cut five blocks to the quart,
+  Ten or twelve-pound wedding cake,
+  One pound of coffee,
+  One pint of cream,
+  One pound of sugar,
+  One pound of butter,
+  Fifty rolls.
+
+
+OYSTER COCKTAIL SAUCE
+
+Open the catsup, Worcestershire sauce and horseradish and mix
+well. Add one-half cup of vinegar and mix again, and use for oyster
+cocktail, allowing five oysters for each person.
+
+Do not put any filling in the turkey. It will then resemble the
+grilled turkey of New Orleans.
+
+
+CRANBERRY JELLY, USING SYRUP
+
+Purchase the white corn syrup and place in a saucepan and add the
+cranberries. Bring to a boil and cook slowly for twenty minutes, and
+then turn into a bowl to mould. If you wish to strain out the seeds
+and skins, rub through a coarse sieve.
+
+If you wish to turn the cranberries from the bowl, rinse the bowl in
+cold water before pouring the jelly in.
+
+
+BUFFET SUPPER
+
+No. 1
+
+  Salted Nuts                                 Celery
+                    Tuna Fish a la King
+ Asparagus Salad                     Russian Dressing
+   Ice Cream                                   Cake
+                          Coffee
+
+
+No. 2
+
+  Olives                                      Pickles
+Chicken Salad                               Apple Jelly
+                      Rice Croquettes
+  Ice Cream                 Cake             Coffee
+
+
+No. 3
+
+  Olives                                      Radishes
+                   Baked Ham Sandwiches
+                 Potato and Celery Salad
+ Ice Cream                 Cake                 Coffee
+
+
+FOR MENU NO. 1
+
+Materials required:
+
+  Pound of almonds,
+  Six stalks of celery,
+  Eight large cans of tuna fish,
+  One can of pimentos,
+  One-half pound of mushrooms,
+  Six quarts of milk,
+  Three large cans of asparagus,
+  Six quarts of ice cream, cut five blocks to the quart,
+  Eight-pound wedding cake,
+  One pound of coffee,
+  One pound of sugar,
+  One can of milk,
+  Twenty-five rolls,
+  One pound of butter.
+
+
+TUNA FISH A LA KING
+
+Open cans of fish and turn into a large bowl. Make the sauce as
+follows. Place in a saucepan
+
+  Six quarts of milk,
+  Five level cups of flour.
+
+Stir to blend thoroughly, then bring to a boil and cook slowly for
+five minutes. Now add
+
+  One can of chopped pimentos,
+  The prepared mushrooms,
+  Three level tablespoons of salt,
+  Two level tablespoons of paprika,
+  One teaspoon of pepper.
+
+The tuna fish should be broken in large pieces. Heat slowly and when
+hot serve on thin slices of toast.
+
+
+TO PREPARE THE MUSHROOMS
+
+Peel the mushrooms and then cut both caps and stems in small pieces.
+Parboil for five minutes in boiling water and then drain and use.
+
+A heart shape may be arranged for either the square or round table.
+Have the shape made by a carpenter, fastening small cleats underneath
+to prevent its slipping off table top. The cleats must be arranged so
+they will catch the edge of the table.
+
+
+SUPPERS FOR EVENING AFFAIR
+
+                Toasted Cheese Sandwiches
+  Gingerbread                                   Tea
+             Cheese and Pepper Sandwiches or
+                 Bacon and Onion Sandwich
+                           Tea
+
+                        Scotch Rabbit
+                      Bread and Butter
+                           Tea
+
+                      Dry Oyster Pan
+  Toast                                        Cocoa
+               Cheese and Omelet Sandwiches
+                           Tea
+
+
+TOASTED CHEESE SANDWICHES
+
+Remove the crust from a loaf of bread, and then cut into slices one
+inch thick. Toast and then cut American cheese in slices one-fourth
+inch thick. Place on toast and spread lightly with grated onion. Place
+in the pan in a hot oven to toast the cheese.
+
+
+GINGERBREAD
+
+This cake can be made and baked in forty-five minutes. Place in a bowl
+
+  One and one-half cups of molasses,
+  One-half cup of shortening,
+  One cup of water,
+  Four cups of sifted flour,
+  Three level tablespoons of baking powder,
+  One and one-half teaspoons of cinnamon,
+  One teaspoon of nutmeg,
+  One teaspoon of ginger,
+  One-half teaspoon of allspice,
+  One-quarter teaspoon of cloves.
+
+Beat just enough to mix and then pour into well-greased and floured
+pan and bake for forty minutes in a moderate oven. It can be cut and
+eaten while hot if desired.
+
+
+CHEESE AND PEPPER SANDWICHES
+
+Place in a bowl
+
+  One cup of cottage cheese,
+  One onion, minced fine,
+  Two peppers, chopped fine,
+  One-half cup of mayonnaise,
+  One teaspoon of salt,
+  One teaspoon of paprika.
+
+Beat to mix and then butter the bread and cut in thin slices. Place a
+layer of cheese mixture and then cover and cut in half.
+
+
+BACON AND ONION SANDWICHES
+
+Mince fine one and one-half cups of onions. Parboil until tender and
+then mince four ounces of bacon. Cut in dice. Toss lightly in hot pan
+and add the onions. Toss until onions are nicely browned and tender.
+Spread between slices of buttered rye bread.
+
+
+FILLET OF BEEF A LA RIGA
+
+Round skirt, flank or chuck steaks may be used for this dish. Cut one
+and one-quarter pounds of thin round steak into four pieces. Now mince
+very fine
+
+  Two ounces of salt pork,
+  Two onions,
+  Four branches of parsley.
+
+Add
+
+  One and one-half cups of prepared bread,
+  Two teaspoons of salt,
+  One teaspoon of paprika,
+  One teaspoon of Worcestershire sauce.
+
+Mix thoroughly and then form into a sausage and lay on the prepared
+steak and roll, tying securely in three places with white string. Roll
+the steak in flour and then place four tablespoons of shortening in a
+deep saucepan and add the prepared fillets, and brown well. When the
+fillets are nicely browned, stir in two tablespoons of flour well and
+add
+
+  Two cups of boiling water,
+  One carrot, cut in quarters,
+  Four small onions.
+
+Cover closely and cook for one hour and then add
+
+  Two teaspoons of salt,
+  One-half teaspoon of pepper,
+  Juice of one-half lemon,
+  One cup of peas.
+
+Heat to the boiling point and then cook for ten minutes. Now lay a
+slice of toast for each fillet on a hot platter and lift the fillet.
+Remove the strings, then lift the carrot and onions and lay on a
+platter. Strain over the gravy and then place the peas in a border
+around the platter, and garnish with thin slices of tomato.
+
+
+SCOTCH RABBIT
+
+Place one-half pound of grated cheese in a saucepan or chafing dish
+and add
+
+  One onion, grated,
+  Three-quarters cup of well-drained canned tomatoes,
+  One tablespoon of Worcestershire sauce,
+  One well-beaten egg,
+  One teaspoon of salt,
+  One teaspoon of paprika.
+
+Mix and heat until the cheese melts. Serve on the toast.
+
+
+DRY OYSTER PAN
+
+Allow one-half dozen oysters for each person. Look over the oysters
+carefully and wash to remove bits of shell. Place well-drained oysters
+in a saucepan and place on stove. Shake continually until cooked,
+usually about four or five minutes. Season with salt, pepper and one
+tablespoon of Worcestershire sauce. Lift on a thick slice of toast and
+pour one tablespoon of melted butter over the oysters and then divide
+the liquid in the pan and pour over the toast. Sprinkle with finely
+chopped parsley and serve.
+
+
+RICE MUFFINS
+
+Rub one cup of cold boiled rice through a fine sieve into a mixing
+bowl and add
+
+  One egg,
+  One cup of milk,
+  One teaspoon of salt,
+  Four tablespoons of syrup,
+  Three tablespoons of shortening,
+  One and three-quarters cups of flour,
+  Four teaspoons of baking powder.
+
+Beat hard to mix and then pour into well-greased and floured muffin
+pans, and bake in a hot oven for twenty minutes.
+
+
+SPANISH BUN
+
+  One and one-half cups of sugar,
+  Three-quarters cup of shortening,
+  Yolks of five eggs.
+
+Cream until light lemon color and then add
+
+  Three teaspoons of baking powder,
+  Five cups of flour,
+  One cup of milk,
+  One package of small seedless raisins or currants,
+  One-half teaspoon of salt.
+
+Beat just enough to mix and then cut and fold in the stiffly beaten
+whites of five eggs. Pour into square pan which has been lined with
+paper and then greased and floured. Bake in a moderate oven for one
+hour. Ice with water-icing and mark off into slices with a knife while
+the icing is soft.
+
+
+VEGETABLES A LA JARDINIERE
+
+Pare and cut in dice
+
+  Two carrots,
+  One cup of celery,
+  One cup of sliced onions.
+
+Place in a saucepan, cover with boiling water and cook until tender;
+then drain, and then mince fine three slices of bacon. Brown bacon
+and then lift and add the vegetables to the fat left from browning the
+bacon. Add
+
+  One cup of canned peas,
+  One and one-half teaspoons of salt,
+  One teaspoon of paprika,
+  One tablespoon of vinegar.
+
+Cook slowly for fifteen minutes.
+
+
+BRAISED OX TAILS
+
+The large ox tail joints or the usual ox tail may be used for this.
+Soak two and one-half pounds of tails in warm water for fifteen
+minutes and then wash well, and drain and wipe dry. Roll in flour and
+then brown quickly in hot fat. Now lift to a deep saucepan and add
+
+  Three cups of boiling water,
+  Two cups of sliced onions,
+  Two carrots, cut in dice.
+
+Cook slowly for one and one-quarter hours and then season with
+
+  Two teaspoons of salt,
+  One teaspoon of pepper,
+  Four tablespoons of finely chopped parsley.
+
+Now to serve cook three-quarters pound of macaroni in boiling water
+for twenty minutes and then drain and season, and place on a hot
+platter. Lay on top of the macaroni the cooked ox tails and pour over
+all the gravy containing the onions and carrots. Garnish with finely
+chopped parsley and serve.
+
+
+POTATO PANCAKES
+
+Place in a mixing bowl three slices of bacon, minced fine, and cooked
+until nicely browned
+
+  Three tablespoons of bacon fat,
+  One egg,
+  Three-quarters cup of milk,
+  One and one-half cups of flour,
+  Three-quarters cup of potatoes rubbed through a fine sieve,
+  Four teaspoons of baking powder.
+
+Beat hard to thoroughly mix and then bake on a griddle or fry in hot
+fat.
+
+
+BANANAS A LA JAMIQUE
+
+Peel three bananas and then cut in half. Place in a bowl and sprinkle
+with the juice of one lemon. Let stand for one hour to marinate, and
+then dip in a batter and fry until golden brown. Lay on a thin slice
+of sponge cake and spread the cake with pineapple jelly or jam. Pile
+high with fruit whip and garnish with finely chopped crystallized
+ginger.
+
+
+BOSTON BAKED BEANS
+
+Soak one pint of beans in plenty of cold water overnight and in the
+morning carefully wash and place in a saucepan and cover again with
+water. Bring to a boil and cook for ten minutes, and then drain and
+place in a casserole or baking dish, and add
+
+  One-half pound of salt pork, cut into two-inch blocks,
+  One cup of stewed tomatoes rubbed through a sieve,
+  Four tablespoons of molasses,
+  One teaspoon of salt,
+  One onion, chopped fine,
+  One-half teaspoon of pepper,
+  One-quarter teaspoon of mustard.
+
+Mix well and then add sufficient water to cover. Bake in a moderate
+oven for three hours.
+
+
+WHOLE WHEAT MUFFINS
+
+Place in a mixing bowl
+
+  Two cups of buttermilk,
+  One teaspoon of baking soda,
+  One teaspoon of salt,
+  Three tablespoons of sugar,
+  Four tablespoons of shortening,
+  One egg,
+  Three cups of whole-wheat flour,
+  Two teaspoons of baking powder.
+
+Beat hard to mix and then pour into well-greased muffin pans and bake
+for twenty minutes in a hot oven.
+
+
+YESTERDAY'S BRAN BREAD
+
+Place in a mixing bowl
+
+  Three cups of buttermilk,
+  One and one-half teaspoons of salt,
+  Two teaspoons of baking soda,
+  Three-quarters cup of syrup,
+  One-half cup of shortening.
+
+Beat to thoroughly mix and then add
+
+  Four cups of whole-wheat flour,
+  Three cups of bran,
+  One and one-half cups of white flour,
+  Two teaspoons of baking powder.
+
+Beat hard to mix and then pour into two well-greased and floured
+loaf-shaped pans and spread evenly. Let stand for ten minutes and then
+bake in a moderate oven for forty minutes. One-half package of seeded
+raisins or three-quarters cup of finely chopped nuts may be added to
+one loaf for variety. Use when one day old.
+
+
+BUTTERMILK CUSTARD
+
+Place in a mixing bowl
+
+  Yolk of one egg,
+  Two eggs,
+  One and one-quarter cups of buttermilk,
+  One teaspoon of vanilla extract,
+  One-half cup of sugar,
+  Three tablespoons of flour.
+
+Beat to a smooth batter and then pour in custard cups and set the
+cups in a pan of warm water, and bake in a slow oven until firm in the
+centre. Remove, cool and then make a whip with
+
+  White of one egg,
+  One-half glass of jelly.
+
+Beat to a stiff meringue and then pile high on each custard. Serve ice
+cold, dusted with cinnamon.
+
+
+YANKEE PANCAKES
+
+Place in a mixing bowl
+
+  One and one-half cups of buttermilk,
+  Two tablespoons of syrup,
+  One tablespoon of shortening,
+  One teaspoon of baking soda,
+  One teaspoon of salt.
+
+Beat to mix and then add
+
+  One cup of whole-wheat flour,
+  One-half cup of cornmeal,
+  One teaspoon of baking powder.
+
+Beat to mix and then bake on a hot gridle.
+
+
+BUTTERMILK BREAD
+
+Scald two cups of buttermilk and then let cool. Put through a sieve to
+break up the large curds and then turn into a mixing bowl and add
+
+  Four tablespoons of sugar,
+  One tablespoon of salt,
+  Four tablespoons of shortening,
+  One yeast cake dissolved in one-half cup of water.
+
+Beat hard to mix and then add eight cups of flour, and work to a
+smooth dough; grease the bowl and place the dough in it. Turn the
+dough over to thoroughly coat with the shortening. Cover and let rise
+overnight and then early in the morning punch down well and turn over
+for one hour. Place on a moulding board and divide into loaves. Form
+into the loaf and then place in well-greased pans and let rise for one
+hour. Bake in a moderate oven for forty minutes.
+
+It is important that the temperature of the scalded and cooled
+buttermilk should be about 70 degrees Fahrenheit. When setting the
+bread overnight, be sure that it is in a place where the average
+temperature will be 65 degrees Fahrenheit in summer and 70 degrees
+Fahrenheit in winter, and which is free from drafts.
+
+
+BUTTERMILK DOUGHNUTS
+
+Place in a mixing bowl
+
+  One cup of buttermilk,
+  Two tablespoons of shortening,
+  One egg,
+  One cup of sugar,
+  One teaspoon of baking soda,
+  One teaspoon of nutmeg,
+  One-half teaspoon of ginger.
+
+Beat to mix. Now add
+
+  Five cups of sifted flour,
+  Two teaspoons of baking powder,
+
+and work to a smooth dough. Roll out one-half inch thick on
+well-floured pastry board and cut and fry until golden brown in hot
+fat.
+
+
+BUTTERMILK CHEESE PIE
+
+Place one quart of buttermilk in a pan and heat gently to about
+110 degrees Fahrenheit. Let cool and then turn into a piece of
+cheese-cloth and let drain for two hours. Now measure one and one-half
+cups of whey and place in a saucepan and add six tablespoons of
+cornstarch. Stir to dissolve and then bring to a boil and cook for
+five minutes. Now add
+
+  One cup of sugar,
+  Yolks of two eggs,
+  Grated rind of one-half lemon,
+  One teaspoon of nutmeg,
+  One-half teaspoon of vanilla.
+
+And the prepared cheese that has been draining in the cheesecloth.
+Beat very hard with the egg-beater to thoroughly blend. Pour into
+pans which have been lined with plain pastry and bake for forty-five
+minutes in a moderate oven.
+
+Dust the top of the pie before placing in the oven with either nutmeg
+or cinnamon, and one-half cup of seeded raisins or finely chopped nuts
+may be added for variety, if desired.
+
+Use left-over whites of egg
+
+  One for fruit whip;
+  One for dipping croquettes, oysters and the like to be fried in
+          deep fat.
+
+
+
+
+SAUCES
+
+
+CIDER SAUCE (CHAMPAGNE SAUCE)
+
+Melt three tablespoons of ham fat in the frying pan and add four
+tablespoons of flour, and cook until nice and brown, then add two
+cups of cider. Stir until well blended and then bring to a boil. Cook
+slowly for five minutes and then season with salt and white pepper and
+a little nutmeg.
+
+
+MOCK HOLLANDAISE
+
+To one cupful of cream sauce add
+
+  Yolk of one egg,
+  Two tablespoons of lemon juice,
+  One teaspoon of salt,
+  One teaspoon of paprika,
+  One teaspoon of grated onion.
+
+
+BATARDI SAUCE
+
+One cup of thick cream sauce,
+
+  Yolk of one egg,
+  One teaspoon of paprika,
+  One teaspoon of salt,
+  One teaspoon of grated onion,
+  Juice of one-half lemon,
+  One-half cup of stewed tomatoes,
+  One tablespoon of finely minced parsley.
+
+Heat slowly, beating thoroughly to blend. Rub through fine sieve and
+then serve cold.
+
+
+TOMATO SAUCE
+
+  One cup of canned tomatoes rubbed through a sieve,
+  One and one-half cups of cold water,
+  Four onions, minced fine,
+  One carrot, cut fine,
+  One fagot of soup herbs.
+
+Cook slowly for twenty minutes and then add
+
+  Three tablespoons of cornstarch,
+  One tablespoon of sugar,
+  Two teaspoons of salt,
+  One teaspoon of pepper,
+  One-quarter teaspoon of mustard dissolved in one-half cup of cold
+          water.
+
+Bring to a boil and then cook for ten minutes. Rub through a fine
+sieve and use.
+
+
+BROWN SAUCE
+
+To make a brown sauce, place four tablespoons of fat in a frying pan
+and add three tablespoons of flour. Stir until brown. Brown until a
+very dark color and then add one cup of stock or water. Stir until
+the mixture is perfectly smooth and at the boiling point for three
+minutes. Season as desired.
+
+
+AMERICAN SAUCE
+
+To make a sauce American take
+
+  One-half cup of thick cream sauce,
+  One-half cup of stewed tomatoes,
+  One tablespoon of grated onion,
+  One teaspoon of salt,
+  One teaspoon of paprika,
+  One tablespoon of grated cheese.
+
+Blend and put through the fine sieve. Serve hot.
+
+
+CREAM SAUCE
+
+Place one cup of milk in saucepan and add three level tablespoons of
+flour. Stir with a fork or egg-beater until well mixed and then bring
+to a boil. Cool for three minutes and then stir constantly. Remove
+from the fire and use.
+
+
+BOHEMIAN SAUCE
+
+  One cup of thick cream sauce,
+  Juice of one-half lemon,
+  One teaspoon of paprika,
+  One teaspoon of salt,
+  One tablespoon of fresh grated horseradish.
+
+Beat to mix and then serve either hot or cold.
+
+
+CANADIAN SAUCE
+
+Place in a saucepan
+
+  Two grated onions,
+  One green pepper,
+  Two tomatoes, chopped very fine.
+
+Cook slowly until soft, and then cool and add
+
+  Six tablespoons of salad oil,
+  Three tablespoons of vinegar,
+  One-quarter teaspoon of mustard,
+  One-half teaspoon of pepper,
+  One teaspoon of salt,
+  One-quarter teaspoon of sugar.
+
+Mix thoroughly and serve cold over the fish.
+
+
+HORSERADISH SAUCE
+
+Add two tablespoons of grated horseradish and one tablespoon of
+Worcestershire sauce to either cream sauce or brown sauce.
+
+
+MEXICAN CHILI SAUCE
+
+Split open and then remove the seeds from one dozen chilis (green
+peppers). Now scrape the three or four veins to remove seeds that run
+through the pepper lengthwise. Now drop them into boiling water for
+fifteen minutes. Remove the skin and chop fine. Place four tablespoons
+of oil in an iron frying pan and add one-half cup of finely chopped
+onions. Cook slowly until tender, taking care not to brown. Now add
+two tablespoons of flour. Blend well and then add the chilis and
+
+  Two cups of tomato pulp rubbed through a fine sieve,
+  One cup of boiling water.
+
+Simmer slowly until thick, smooth sauce. Season with salt to taste.
+Rub hand with salad oil, before preparing the peppers, to prevent
+burns.
+
+
+BEVERAGES
+
+To prepare chocolate as a beverage it is necessary to boil or cook it
+thoroughly. The mere fact of pouring boiling water or milk upon the
+cocoa will not cook it sufficiently.
+
+
+HOW TO PREPARE CHOCOLATE
+
+The Mexican epicure long ago discovered that to make chocolate
+successfully, it is necessary to beat it continually and he thus
+perfected a chocolate whip which is a wooden beater with a number of
+wooden rings fastened to it; when this is used to stir the chocolate
+it churns the mixture to a froth.
+
+The French use a number of switches, bound into a whip. The American
+housewife uses a flat wire whip for this purpose.
+
+Cocoa.--Place in a saucepan three-fourths cup of water and two level
+teaspoons of cocoa for each cup of cocoa desired. Bring to a boil and
+then cook for five minutes. Beat continually, then add one-fourth cup
+of scalded milk for each cup of cocoa. Bring to a boil again and then
+serve.
+
+Chocolate.--Use three ounces of chocolate to one quart of water. Cut
+the chocolate fine and then add water and stir constantly. Bring to a
+boil and cook for ten minutes. Add one cup of scalded cream and then
+bring again to boiling point and serve. One tablespoon of whipped
+cream may be added to each cup just before serving.
+
+
+HOW TO BREW A CUP OF TEA
+
+From an old tea merchant in London I received my instructions for
+making a perfect cup of tea. First rinse out the teapot with cold
+water and then fill it with boiling water, and let stand while you
+bring the water intended for the tea to a boil. Just before the water
+boils, turn out the water in the teapot and wipe dry. Then add the tea
+leaves and pour on the freshly boiled water. Cover the pot with a tea
+cosy or wrap in a towel and let stand exactly seven minutes. The
+tea is now ready to drink. This will give you a delicious drink of
+ambrosia that will delight the heart of true lovers of a good cup of
+tea.
+
+The use of a cosy for the teapot is to hold the heat in the pot and
+thus prevent quick cooling. Use one level teaspoon of tea to each
+one-half pint of water. Measure the water before boiling. The water
+must be poured on the tea immediately upon reaching the boiling point.
+After boiling for two minutes or longer the water quickly loses its
+natural gases.
+
+
+COFFEE
+
+Many varieties abound in the market. Among the best is the Arabian,
+with Liberian and Maragogipo closely following. After the coffee is
+harvested the quality and the value depend on the care in curing and
+packing. Brazil supplies the United States with about 80 per cent, of
+all the coffee used. Mexico and Central America together furnish about
+17 per cent., thus leaving about 3 per cent. from foreign countries.
+
+Various brands of coffee known by the housewife are:
+
+  Mocha,
+  Java,
+  Rio,
+  Santa Bourbon,
+  Santa,
+  Maracaibo,
+  Bogota,
+  Peaberry.
+
+The first named are the most expensive, the last named the cheapest.
+The word "blend" when used with coffee means a mixing of two or more
+varieties, producing a coffee of various strengths and of a smooth,
+mellow flavor.
+
+After the coffee is roasted it should be kept in air-tight cans.
+Grinding is the next important step, and this must be just right to
+get the full strength. Coffee coarsely ground is not desirable, as
+it requires a long time to infuse and is therefore wasteful. A medium
+fine grind will be found practical for those who use the old-style
+coffee pot. To filter, using the percolator, the coffee should be
+quite fine. The water falls continually over the coffee and produces a
+uniform cup.
+
+How to make good coffee, using the old-fashioned coffeepot: Place one
+level tablespoon of medium finely ground coffee in the pot for every
+cup desired; add the water and bring quickly to the boiling point.
+Stir with a spoon and then add a small pinch of salt and four
+tablespoons of cold water to settle the grounds. Let it stand in a
+warm place for five minutes; then serve.
+
+Percolator method: Place three-quarters of a level tablespoon of
+finely ground coffee in a percolator for each cup desired. Add the
+water and then place the pot on the fire. Let the coffee filter just
+four minutes after the first pumping of the water in the glass top
+shows a coffee color. This will produce an even, uniform cup of
+stimulating beverage.
+
+
+COFFEE AU LAIT
+
+French breakfast coffee: Make the coffee by the method desired,
+making only one-half the usual quantity. Now heat to the boiling point
+sufficient milk to fill each cup one-half full. When ready to serve,
+pour the hot milk in the cup and then fill it with coffee.
+
+
+COFFEE NOIR
+
+This coffee is usually drunk from the demi-tasse. Therefore, it should
+be of superior strength, usually one and one-quarter tablespoons
+are allowed of very finely ground coffee for every two cups. It is
+percolated until the liquid is very strong and is rich black in color;
+this takes, usually, from eight to ten minutes after the coffee first
+shows its color in the glass top of the percolator.
+
+
+EPICUREAN CREOLE COFFEE
+
+Many of the old Spanish and French grandees, who were the forefathers
+of the Franco-Spanish new world city, New Orleans, brought with
+them the beautiful china coffee pot of yesteryear. The making of the
+after-dinner coffee was an art indeed.
+
+The pot was filled with hot water and then set in a pail of boiling
+water to keep warm while the coffee was milled. Generally it was
+roasted fresh every day. It was ground into a fine flour, then tied
+in a piece of thin, fine muslin. The water was drained from the heated
+pot and the coffee was placed in it. Then fresh boiling water was
+poured in. The spout and top were closely covered with a napkin and
+the pot returned to the pail, containing sufficient boiling water to
+keep the pot hot. It was placed before the fire to brew; this usually
+took from ten to fifteen minutes. The coffee was ready and its
+delicious aroma and flavor amply repaid one for the time and trouble
+taken to make it.
+
+
+COFFEE A LA CREME
+
+Coffee made in the usual manner and then served with plain and whipped
+cream.
+
+
+TURKISH COFFEE
+
+The coffee for this style is ground into a fine flour, and is then
+covered with cold water, brought to the boiling point, sweetened and
+served without straining or filtering. Russian coffee is heavy and
+black and is frequently served with a slice of lemon.
+
+
+SUMMER DRINKS
+
+A cool drink, with plenty of ice tinkling in the glass, refreshes and
+invigorates one at the close of a warm day. The housewife may prepare
+with little trouble many delicious fruit flavors from fresh fruits
+that can be quickly turned into thirst-quenching beverages, by adding
+ice and a little carbonated water.
+
+Plain carbonated water may be purchased in either pint or quart
+bottles; and if a good cork is used to stop the opening of the
+bottles, after removing the caps, it may be used at intervals,
+providing it is kept on ice.
+
+
+PARISIAN TEA
+
+Place two teaspoonfuls of tea in a pitcher and pour over it one cup
+of boiling water. Cover closely and let stand for one-half hour. Drain
+and then place in the ice box until needed.
+
+To serve--place four tablespoons of the tea infusion in a tall glass
+and add
+
+  Juice of one-half lemon,
+  One-half cup of crushed ice,
+  Three mint leaves,
+
+and fill with carbonated water.
+
+Use pulverized sugar to sweeten if desired.
+
+
+CURRANT SLING
+
+Place one box of currants in a saucepan and add three cups of water.
+Bring to a boil, mashing with potato masher. Cook for fifteen minutes
+and then strain. Add two cups of sugar and bring to a boil. Cook for
+five minutes and then cool. Place one-half of the currant syrup in a
+tall glass and add
+
+  One-half cup of crushed ice,
+  One tablespoon of lemon juice,
+  Six mint leaves,
+
+and fill with carbonated water.
+
+
+PINEAPPLEADE
+
+Pare and grate one pineapple. Place in a saucepan and add
+
+  Two cups of sugar,
+  Two cups of water.
+
+Bring to a boil and then simmer slowly for fifteen minutes. Cool and
+then add
+
+  One pint of crushed ice,
+  One cup of carbonated water,
+  Juice of two lemons.
+
+
+EGG LEMONADE
+
+Place the yolk of an egg in a small bowl and add
+
+  Three tablespoons of pulverized sugar,
+  Two tablespoons of lemon juice,
+  One-half cup of ice-cold water.
+
+Beat to mix and then pour into tall thin glasses and add stiffly
+beaten white of egg, folding in carefully. Add four tablespoons of
+crushed ice and fill the glass with carbonated water. Orange juice may
+be used in place of the lemon juice.
+
+
+MINT CUP
+
+Place three sprigs of mint in a cup and add two tablespoons of sugar
+and crush. Now add
+
+  One drop of essence of peppermint,
+  One drop of essence of cloves,
+  One-half cup of crushed ice,
+
+and fill with carbonated water.
+
+
+GINGER ALE CUP
+
+Place in a saucepan
+
+  Juice of one lemon,
+  Grated rind of one-quarter lemon,
+  One cup of sugar.
+
+Simmer slowly until the sugar melts into the syrup. To use: Place
+three tablespoons of this prepared syrup in a tall thin glass and add
+
+  One-half cup of shaved ice,
+  One sprig of mint,
+  One-half cup of ginger ale,
+
+and fill with carbonated water.
+
+
+CREAM COFFEE SHAKE
+
+After breakfast drain the left-over coffee into a pitcher and set
+aside. To serve: Place in a tall glass
+
+  Two tablespoons of sugar,
+  Two tablespoons of cream,
+  One-half cup of cold coffee,
+  Four tablespoons of crushed ice.
+
+Stir to mix and then fill with carbonated water and place one
+tablespoon of marshmallow whip on top.
+
+
+RASPBERRY PUNCH
+
+Place one box of raspberries in a saucepan and add
+
+  One-half cup of water,
+  One and one-half cups of sugar.
+
+Bring to a boil and cook slowly until the fruit is soft. Rub through a
+fine sieve and add one-half cup of maraschino cherries, cut into tiny
+bits, and the liquid from the bottle of cherries.
+
+To use: Place one-half cup of the prepared raspberry syrup in a tall
+thin glass and add
+
+  One tablespoon of lemon juice,
+  One-half cup of crushed ice.
+
+Fill with carbonated water.
+
+
+PEACH CUP
+
+Place one quart of peeled and sliced peaches in a saucepan and add
+
+  One pound of sugar,
+  One cup of water.
+
+Cook until the fruit is soft and then rub through a fine sieve and add
+juice of one lemon.
+
+To use: Place one-half cup of the peach mixture in a glass and add
+
+  Two tablespoons of cream,
+  One-half cup of crushed ice,
+
+and fill with carbonated water.
+
+A box of straws to use in serving these iced drinks makes them doubly
+attractive.
+
+
+HOW TO PREPARE ICE CREAM
+
+Prepare the mixture for freezing early in the morning, while working
+in the kitchen, and then when it is cool place in the ice box to be
+thoroughly chilled until needed. Scald and cool the can and then place
+in the refrigerator. When ready to prepare the cream for freezing,
+place the ice in a bag and with a wooden mallet pound it fine. Now
+pour the prepared mixture into the cold can and place the dasher in
+position. Place the can in the freezer and adjust the turning crank,
+and give a few turns of the handle to see that everything is working
+easily. Now use a pint bowl for measuring and pour in three measures
+of ice, then one of salt. Repeat this until the ice and salt are above
+the mixture inside the can. It is necessary to be accurate if you wish
+to obtain good results.
+
+Haphazard measuring only means failure. Turn the freezer until it
+begins to become difficult to turn, then remove the dasher, using
+a wooden spoon to scrape and pack. You must work quickly, as it is
+important not to keep the can open any longer than necessary. Place
+n cork in the opening in the lid of the can and cover the top of can
+with a piece of wax paper, then put on the lid.
+
+Now drain off all the water. Repack, using four parts of ice to one
+part salt. Cover closely and set aside for one and one-half hours to
+ripen.
+
+If all preparations are made earlier in the day, it will take about
+one-half hour to put together the mixture and make the cream.
+
+Frozen desserts are divided into two classes, ices and ice creams.
+The ices include sherbets, water ices, frappes and sorbets. Ice creams
+include Philadelphia cream, American and French creams, parfaits and
+mousses. Sherbets contain gelatin or whites of eggs and water-ice
+mixture. Water ices are fruit juices sweetened and diluted with
+water. Frappes are partially frozen water ices. Sorbet is a mixture of
+flavors prepared as for water ices or a frozen punch.
+
+
+ICE CREAM
+
+Philadelphia ice cream is made from thin sweetened cream. American ice
+cream is a mixture of thin cream and a custard well flavored, which
+is then frozen. Frequently junket preparations are used in this cream.
+French ice cream is a plain, frozen, rich custard. Parfaits are creams
+made from a thick syrup, egg yolks and whipped cream, packed in a
+mould and frozen.
+
+Mousses are heavy creams flavored and sweetened and then whipped,
+packed into a mould and frozen.
+
+It is important to note that the can must not be over two-thirds full.
+All creams in the making increase in volume and therefore they must
+have sufficient room for churning. See that all parts of the freezer
+work freely before starting. If rusty or stiff use a drop or two of
+salad oil and then turn until it works freely.
+
+
+
+
+RECIPES
+
+
+1 GAL.--PEACH ICE CREAM
+
+Pare and cut in thin slices one quart of peaches and then add one
+and one-half cups of sugar and set aside for one hour. Now place in a
+saucepan
+
+  Three pints of milk,
+  One-fourth cup of cornstarch.
+
+Stir to dissolve the starch and then bring to a boil. Cook for ten
+minutes and then remove and add
+
+  Two well-beaten eggs,
+  One pint of milk,
+  One cup of sugar.
+
+Beat hard and then cool. Now crush and rub the peaches through a fine
+sieve, add to the prepared custard and freeze in the usual manner.
+
+
+STRAWBERRY ICE CREAM
+
+Wash and stem one pint of berries. Crush, using a potato masher.
+Cover with one cup of sugar and then let stand for one-half hour. Rub
+through a sieve into a bowl and place in the ice box until needed. Now
+place in a saucepan.
+
+  One and one-half quarts of milk,
+  One-fourth cup of cornstarch.
+
+Dissolve the starch in milk and then bring to a boil. Cook for five
+minutes and then remove from the fire and add
+
+  One egg,
+  Three-quarters cup of sugar,
+  One teaspoon of vanilla.
+
+Beat hard and then let cool. Set in the ice box until needed. When
+ready to use, beat for three minutes with a Dover egg beater. Add the
+strawberries slowly and beat again. Pour into the can and freeze. This
+amount will make two servings for a family of four or five. Peaches,
+raspberries, etc., may be used to replace the strawberries.
+
+
+ORANGE ICE CREAM
+
+  Three cups of milk.
+  Six tablespoons of cornstarch.
+
+Place in a saucepan and stir until the starch is dissolved and then
+bring to a boil and cook slowly for five minutes and then remove and
+cool. When the mixture is cool, add
+
+  One cup of strained orange juice,
+  Yolks of two eggs,
+  One cup of sugar,
+  One teaspoon of orange extract,
+  One teaspoon of vanilla extract.
+
+Mix thoroughly and then pour into the freezer and start to freeze;
+when about to remove the dasher add the stiffly beaten whites of two
+eggs. Give the freezer a few more turns to thoroughly mix and then
+remove the dasher. Secure the can so that the salt will not get into
+the cream. Pack in salt and ice to ripen for one and one-half hours.
+Use a mixture of one pint of salt to three pints of finely crushed ice
+for freezing.
+
+
+VANILLA ICE CREAM
+
+Place three cups of milk in a saucepan and add four tablespoons of
+cornstarch. Dissolve the starch and bring to a boil. Cook for five
+minutes and then partially cool and add
+
+  One cup of sugar,
+  One teaspoon of vanilla,
+  One cup of cream.
+
+Beat to mix and then chill. Then freeze.
+
+
+FROZEN STRAWBERRY CUSTARD
+
+A small two-quart freezer will make sufficient for the ordinary family
+at a very small outlay. It will require about ten pounds of ice and
+one and one-quarter pounds of salt. Break the ice very fine and use a
+bowl to measure with. Allow three parts of the ice to one part of salt
+for the freezing mixture and four parts of ice to one part salt for
+the packing mixture.
+
+Make a custard by placing three cups of milk in a saucepan and adding
+one-half cup of cornstarch. Dissolve the starch in the cold milk and
+then bring to a boil. Cook for five minutes and then remove and add
+
+  Two well beaten eggs,
+  One and one-quarter cups of sugar,
+  One teaspoon of vanilla.
+
+Beat to thoroughly mix and then add one pint of crushed strawberries.
+Freeze and then pack, and allow to ripen for two hours. Do not fill
+the can that contains the cream mixture more than three-quarters full.
+This permits the cream to expand.
+
+
+FROZEN CHERRY CUSTARD
+
+Stone one quart of cherries. Place in a sauce pan and add one cup of
+sugar. Cook in their own juice and sugar until soft. Now place in a
+saucepan
+
+  Three cups of milk,
+  One-fourth cup of cornstarch.
+
+Dissolve the starch and bring to a boil. Cook slowly for five minutes
+and then add
+
+  Three-quarters cup of sugar,
+  Two well-beaten eggs,
+  The prepared cherries.
+
+Beat to mix, then chill find freeze.
+
+
+FROZEN PINEAPPLE CUSTARD
+
+Pare and grate one medium-sized pineapple and then place in a bowl and
+add one and three-quarters cups of sugar. Now place in a saucepan
+
+  Three cups of milk,
+  One-fourth cup of cornstarch.
+
+Stir to dissolve the starch and then brine; to a boil and cook for ten
+minutes. Now add two well-beaten eggs. Beat to blend well and remove
+from fire. Add the prepared pineapple. Beat again to thoroughly mix
+and then freeze in the usual manner, using about three parts ice to
+one part salt. Pack away to ripen for two hours.
+
+
+WATER ICE
+
+Soak three tablespoons of gelatin in one cup of cold water for
+one-half hour, then place in a hot-water bath to melt. Strain and then
+add one pint of fruit juice, such as strawberries, cherries, currants,
+grape juice or peaches, or one and one-half cups of orange juice or
+seven-eighths cup of lemon juice. Now place two cups of sugar in a
+saucepan and add one quart of water. Bring to a boil and cook for five
+minutes. Add the gelatine and fruit juice and then cool and freeze.
+
+These stock recipes will enable the housewife to provide variety in
+the way of delicious, inexpensive desserts with very little trouble.
+A two quart freezer will require about ten pounds of ice and about one
+and one-half pounds of salt.
+
+
+FROZEN MARSHMALLOW PUDDING
+
+Place in a saucepan
+
+  Two and one-half cups of milk,
+  four tablespoons of cornstarch.
+
+Stir until dissolved and then bring to a boil and cook slowly for five
+minutes. Now add
+
+  Two well-beaten eggs,
+  One cup of sugar,
+  One cup of marshmallow whip.
+
+Stir until well blended and then cool. Freeze, using a mixture of
+three parts ice to one part salt. Let stand for one and one-half hours
+to ripen.
+
+
+STRAWBERRY PARFAIT
+
+Place a scant one-half glass of an eight-ounce glass of apple jelly
+in a bowl and add the white of one egg. Beat with a Dover egg beater
+until the mixture will firmly hold its shape. Place in a bowl directly
+on the ice. Have one cup of firm strawberries and then wash carefully
+to remove sand, then hull them. Turn on a cloth to drain. Place on the
+ice to chill.
+
+To serve, gently fold the berries into the cream and then fill into
+parfait glasses. Sprinkle with finely shredded cocoanut and serve.
+
+
+CHOCOLATE PARAFAIT
+
+Place in a mixing bowl
+
+  White of one egg,
+  One-half glass of apple jelly.
+
+Beat until the mixture holds its shape and then fold in one cup of
+whipped cream and then prepared chocolate. Pour into a mould and pack
+with ice and salt for two and one-half hours.
+
+To prepare the chocolate: Place one cup of sugar in a saucepan and add
+five tablespoons of water. Heat slowly to the boiling point, and then
+boil for one minute, then add two ounces of chocolate, cut in tine
+pieces. Stir until the chocolate is melted, taking care that the
+mixture does not boil, then add
+
+  One-quarter teaspoon of cinnamon,
+  One teaspoon of vanilla.
+
+Beat to mix. Cool, and add to the prepared cream.
+
+
+
+
+DIET TO REDUCE WEIGHT
+
+
+Correct eating is essential to health and because of this the proper
+cooking and serving of food plays an important part, in either the
+building up or reducing of weight to a desired average.
+
+As a rule, stout people seldom realize that they are eating food that,
+is entirely unsuited to them; and not only do they love starchy and
+over-rich foods, but also they frequently consume a liberal portion of
+sweets.
+
+Now unwise eating seldom produces its effects at once. When noticed,
+the body is already burdened with heavy layers of fat, that not only
+cause their bearer to be distressed and uncomfortable, but also cause
+disease.
+
+Not all of us can eat every food that is put before us, but we can so
+arrange our menus that we will be able to balance the diet and in this
+way supply the body with just its required needs.
+
+Eating over-large portions of rich desserts, fatty foods and starchy
+products causes these foods to turn into a fatty tissue, and then
+be stored in the body as adipose tissue. So, in order to get good
+results, the person who wishes to reduce should learn to thoroughly
+chew all foods. By this I mean chew the food very fine, so that it
+will be thoroughly mixed with the saliva and then flow without much
+effort to the stomach.
+
+You know that all starchy foods are changed by the action of the
+saliva into invert sugars; they then go to the stomach where they are
+thoroughly diluted with gastric juices and finally passed into the
+intestines, where the final processes of digestion take place.
+
+This form of starch is stored by the liver and kidneys, and thus
+passes out to the various tissues to be held in the body as fat.
+
+To reduce this fleshy tissue it is necessary to prevent the storage of
+more sugars, starches and fats in the body, and to cause that which is
+already stored there to be gradually consumed to prevent starving.
+
+Many people who go on a diet for reducing flesh in a few days complain
+of great, weariness, exhaustion and gnawing hunger in the pit of the
+stomach. A diet that cuts down the supply of food with the intention
+of reducing is extremely dangerous unless it is supervised by a
+physician. But persons who wish to make a visible reduction of flesh
+in a time ranging from five to six weeks can do so, if they will learn
+the foods that cause and feed these flesh-forming tissues and learn to
+replace this with non-fat-forming foods.
+
+And summer time is an ideal time to accomplish a reduction of flesh
+for those who wish to try it.
+
+
+
+
+A SERIES OF MENUS FOR ONE WEEK--BREAKFASTS
+
+
+(1)
+
+  Blackberries, about one-half cup (no sugar or cream)
+  Soft-Boiled or Poached Egg
+  Two Slices of Toast (no butter)
+  Four Leaves of Lettuce
+  Black Coffee
+
+
+(2)
+
+  One-half Cantaloupe
+  Three-inch Piece of Broiled Ham
+  Two Slices of Toast (no butter)
+  Four Leaves of Lettuce
+  Black Coffee or Tea with Lemon
+
+
+(3)
+
+  Juice of one-half Grape Fruit (no  sugar)
+  Piece of Broiled Fish
+  Two Slices of Toast (no butter)
+  Black Coffee
+
+
+(4)
+
+  Juice of one Orange
+  Broiled Tomatoes
+  Three Pieces of Bacon
+  Two Slices of Toast (no butter)
+  Black Coffee
+
+
+(5)
+
+  Stewed Huckleberries (no sugar)
+  Hamburg Steak (broiled)
+  Two Slices of Toast (no butter)
+  Black Coffee
+
+
+(6)
+
+  Stewed Peaches (no sugar)
+  Omelet
+  Toasted Whole-Wheat Bread (two slices)
+  Black Coffee
+
+
+(7)
+
+  Baked Prunes (no sugar)
+  Cream Beef, about one-half Cup
+  Two Slices of Toast
+  Black Coffee
+
+
+WHAT THESE BREAKFASTS ELIMINATE
+
+The sugar and cream from fruit and coffee and the butter from the
+toast--all of which are fat-forming foods. Toasting bread dexterizes
+the starch and thus helps the digestion of this starchy product.
+
+Breakfast may be eaten from 7 to 8.30 A.M., and is so balanced that
+those who board or take their meals in restaurants may easily follow
+the diet. Now, during the warm weather, it is most important to eat
+lightly during the noon period, and for this reason a light luncheon
+will be provided. Those who are employed in sedentary occupations
+should partake of a milk and _egg_ shake, or chocolate egg and milk;
+and this will be sufficient until the evening meal, or for luncheon
+you may have
+
+
+(1)
+
+  Plate of Lettuce
+  Toasted Cheese Sandwich
+  One Small Slice of Bread, Toasted (no butter)
+  Stewed Fruit, one-half Cup
+  Tea or Coffee (clear)
+
+
+(2)
+
+  Water-cress
+  Tomato Salad
+  One Slice of Toast (no butter)
+  Baked Apple
+  Tea or Coffee (clear)
+
+
+(3)
+
+  Radishes
+  Water-cress Salad
+  With Three Slices of Bacon
+  Brown Betty
+  Tea or Coffee
+
+
+(4)
+
+  Clear Tomato Soup
+  Deviled Egg
+  Slice of Toast (no butter)
+  Stewed Peaches
+  Tea or Coffee
+
+
+(5)
+
+  String-Bean Salad
+  Toast (no butter)
+  Cup Custard
+  Tea
+
+
+(6)
+
+  Poached Egg on Slice of Toast
+  Cantaloupe
+  Tea
+
+
+(7)
+
+  Broiled Fish
+  Lettuce
+  Raspberries
+  Tea
+
+Butter and potatoes are eliminated from this meal. Use skim milk,
+which has had its fat content removed in the cream, but which still
+contains the full nutritive value of the milk.
+
+
+(1)
+
+DINNER
+
+  Radish                    Watercress
+            Broiled Steak
+ Spinach                   String Beans
+     One Slice of Toast (no butter)
+         Stewed Fresh Fruit
+              Coffee
+
+
+(2)
+
+  Olives                       Radishes
+             Broiled Fish
+  Peas                    Steamed Squash
+               Lettuce
+     One Slice of Toast (no butter)
+           Sliced Peaches
+               Coffee
+
+
+(3)
+
+              Clam Broth
+            Baked Peppers
+   Cream Sauce Made with Skim Milk
+ Crushed Corn       Stewed Cucumbers
+               Lettuce
+   One Slice of Toast (no butter)
+     Watermelon          Coffee
+
+
+(4)
+
+           Young Onions
+            Lamb Chops
+           Baked Tomato
+             Lettuce
+  One Slice of Toast (no butter)
+   Cantaloupe           Coffee
+
+
+(5)
+
+             Tomato Canape
+            Broiled Chicken
+   Peas               Steamed Cabbage
+                Lettuce
+ Stewed Peaches                 Coffee
+
+
+(6)
+
+           Minced Clams on Toast
+  Egg plant                 String Beans
+                Lettuce
+  Cup Custard                     Coffee
+
+
+(7)
+
+                Water-cress
+             Pot Roast of Beef
+  Stewed Tomatoes            Lima Beans
+              Cucumber Salad
+      One Slice of Toast (no butter)
+  Stewed Apricots                Coffee
+
+This meal eliminates potatoes, butter and the rich heavy desserts. The
+portions should be about three ounces of lean meat and one-half cup
+of each vegetable, three leaves of lettuce. Use French dressing on all
+salads and one-half cup of fruit for dessert.
+
+This amount of food will not only satisfy, but also will, if persisted
+in, give satisfactory results in a reduction of flesh. This means that
+you cannot eat candy and other sweets between meals, and if you feel
+that you must have something sweet, try a piece of chewing gum. If
+fruits are too sour, try corn syrup for sweetening; about one-half
+cup to each quart of prepared fruit. Fresh fruits develop their own
+natural sweetness if they are baked instead of stewed in a saucepan.
+Just place them in a casserole dish with this amount of syrup or plain
+water and bake in a moderate oven for thirty-five minutes.
+
+
+CINNAMON TOAST
+
+Place two ounces of butter in a bowl and cream well. Add
+
+  Five tablespoons of sugar,
+  One teaspoon of  cinnamon extract or powdered cinnamon.
+
+Cream and then spread on nicely toasted bread.
+
+
+
+
+FRIED OYSTERS
+
+
+Unless the oyster is attractive in appearance, single dipped and fried
+an attractive brown, it is a failure as a fried oyster; few housewives
+seem to be able to turn out a perfect product.
+
+Use large oysters, and look them over carefully for bits of shell.
+Wash and then roll in highly seasoned corn flour. Let dry off for
+ten minutes and then dip in prepared egg, and then roll in fine bread
+crumbs. Stand aside to dry for ten minutes. Fry only three or four
+at a time in hot fat. Care must be taken to have the fat sufficiently
+hot. Usually about 370 degrees Fahrenheit will do.
+
+If you do not use a fat thermometer to test the fat, then try it with
+a piece of bread in the following manner: Place a crust of bread in
+the fat and begin to count 101, 102, 103, 104, etc., until you reach
+110: the bread should then be a deep golden brown. Then proceed to fry
+the oysters, keeping the fact in mind that more than three or four
+in at once will reduce the temperature of the fat and thus permit the
+oyster to soak up the grease.
+
+
+TO PREPARE THE CORN FLOUR
+
+  One cup of corn flour,
+  Two teaspoons of salt,
+  One and one-half teaspoons of paprika.
+
+Sift three times. To prepare the egg dip:
+
+  One egg,
+  Six tablespoons of oyster liquid,
+  One tablespoon of Worcestershire sauce,
+  One teaspoon of salt,
+  One teaspoon of paprika,
+  One tablespoon of prated onion.
+
+Beat well to mix and then use. To prepare the bread crumbs, put dried
+bread through the food chopper, then sift and store until needed.
+
+
+OYSTERS AU GRATIN, ITALIENNE
+
+Mince two green peppers fine and place in a bowl, and add sufficient
+celery minced fine to measure one cupful, and
+
+  One onion, grated,
+  Two cups of thick cream sauce,
+  Two teaspoons of salt,
+  One teaspoon of paprika,
+  Twenty-five prepared oysters,
+  Two cups of cooked macaroni.
+
+Mix and then pour into an au gratin dish. Cover with fine bread crumbs
+and then with three tablespoons of grated cheese. Bake for forty
+minutes in a moderate oven.
+
+
+OYSTER LOAF
+
+Cut a slice from the top of French rolls and scoop out the crumbs.
+Brush the inside of the loaf with melted butter and place in the oven
+and brown. Now place
+
+  One cup of thick cream sauce in a saucepan and add
+  One-half cup of finely diced celery parboiled,
+  Two hard-boiled eggs, chopped fine,
+  Two tablespoons of finely minced celery,
+  One tablespoon of grated onion,
+  Twenty-five oysters.
+
+Wash and look carefully over the oysters for bits of shell. Drain and
+pat dry and then cut in half and add
+
+  Two tablespoons of lemon juice,
+  One and one-half teaspoons of salt,
+  Three-quarters teaspoon of white pepper.
+
+Mix and then heat to the boiling point, and fill into four rolls and
+serve, garnished with parsley.
+
+
+SPICED OYSTERS
+
+Look over twenty-five oysters and then place them in their own liquid
+over the fire and bring to a boil. Let scald for two minutes and then
+drain. Wash in cold water. Strain the oyster liquid back into the
+saucepan after measuring. To three-quarters cup of oyster liquid add
+
+  One-half cup of vinegar,
+  One onion, grated,
+  One green pepper, chopped fine,
+  One bay leaf,
+  One teaspoon of salt,
+  One and one-half teaspoons of paprika,
+  Three cloves,
+  Two allspice,
+  One tablespoon of Worcestershire sauce.
+
+Bring to a boil and let cook for ten minutes. Pour over the oysters
+into all glass jars and then seal and set in a cool place.
+
+
+OYSTERS EN BROCHETTE
+
+Cut thinly sliced bacon in pieces the size of an oyster. Wash and look
+carefully over the oysters for bits of shell, then pat dry on a towel.
+Now thread a strip of bacon on a meat skewer and then an oyster and
+so on until the skewer is full, having the bacon first and last on
+the skewer. Fasten the ends of skewer with a small knob of potato or
+turnip. Dust the oysters and bacon thoroughly with flour and lay on
+a baking sheet and bake in hot oven for ten minutes. Serve with chili
+sauce.
+
+
+YANKEE OYSTER PIE
+
+  Two cups of diced potatoes, parboiled,
+  Three medium-sized onions, diced and parboiled.
+
+Grease a baking dish and then place a layer of onions and potatoes
+in the bottom and then a layer of oysters. Sprinkle the oyster with
+one-half cup of finely diced celery. Season each layer of oysters:
+cover with one and one-half cups of thick cream sauce and then with a
+crust of plain pastry. Wash the top of pastry with cold water and bake
+for forty-five minutes in a moderate oven.
+
+
+DEVILED OYSTERS
+
+Wash. look over and then chop fine twenty-five ovsters. Place in a
+bowl and then add
+
+  One cup of very thick cream sauce,
+  One tablespoon of grated onion,
+  Two tablespoons of finely minced parsley,
+  One teaspoon of salt,
+  One teaspoon of paprika,
+  One-half teaspoon of mustard,
+  One tablespoon Worcestershire sauce,
+  Two hard-boiled eggs chopped fine,
+  One-half cup of fine bread crumbs.
+
+Mix thoroughly and then pour on a platter and set aside to chill. Now
+scrub clean one dozen deep shells. Fill with the prepared mixture
+and then brush with beaten egg and cover with fine crumbs. Fry until
+golden brown in hot fat.
+
+The oyster is one of our most democratic luxuries; it is in very high
+favor in our most luxurious restaurants, and yet it is held in equal
+esteem in our most moderate-priced lunch rooms. Oysters are sold both
+in and out of the shell, fresh and canned, and they may be eaten and
+cooked in almost every conceivable way.
+
+Among the best known varieties are blue point, Buzzard Bays, Cape
+Cods, Lynnhavens, Maurice Rivers, Rockaways, saddle rocks, sea tags,
+Shrewsberrys and coruits and Oak Creeks. Many of these titles have
+really lost their real significance by trade misuses. Blue points, for
+example, is often, though incorrectly, applied to all small oysters,
+irrespective of their source.
+
+The oyster season opens in September and continues on until May. Three
+sizes are usually recognized by the trade--half shells, the smallest
+culls, the medium size and the box, which is the largest. True oyster
+lovers really prefer the large Lynnhavens and others on the deep
+shell.
+
+The epicure delights in eating raw oysters; and while this satisfies
+his appetite, it is also understood that the raw oyster virtually is
+assimilated without taxing the digestion.
+
+Oysters may be found in almost all parts of the civilized world, each
+locality having its own special species.
+
+It is a universal custom to omit the oyster from the bill of fare
+during the months of May, June, July and August. We have in their
+places the salt oyster and the clam.
+
+Oysters may be served on either the deep or flat shell, on a bed
+of finely crushed ice with a slice of lemon, Worcestershire sauce,
+catsup, horseradish or tabasco sauce. Nice crisp celery and
+toasted crackers generally accompany raw oysters. Do not, under any
+circumstances, cover the oyster with ice. Oysters may be made into
+cocktails or may be frozen.
+
+
+TO MAKE A COCKTAIL
+
+  One-half cup of catsup,
+  One tablespoon of Worcestershire sauce,
+  One tablespoon of grated onion,
+  Two drops of tabasco sauce,
+  Juice of one-half lemon.
+
+Mix well and use for four oyster cocktails, allowing five small
+oysters per person.
+
+
+FRAPPE OYSTERS
+
+Place oysters in freezer and freeze until soft mush, and then serve
+in cocktail or sherbet glasses with garnish of lemon and finely minced
+parsley.
+
+Oysters may also be prepared in many ways--stews, pans, broiled,
+baked, fried and roasted are among the popular ways of preparing them.
+
+
+DRY OYSTER PAN
+
+Wash and look over one dozen large oysters to free from bits of shell.
+Lay on a cloth to drain. Now place two tablespoons of butter in a
+clean saucepan and add the oysters and
+
+  One-half teaspoon of celery salt,
+  One-half teaspoon of paprika.
+
+Bring to a boil, cook for three minules and then turn in a hot dish
+and serve at once.
+
+To prepare a wet pan add one-half cupful ol strained oyster juice to
+the dry pan.
+
+
+PAN A LA CROUTON
+
+Prepare a dry pan and then dish on a slice of nicely browned and
+buttered toast.
+
+
+PAN A LA SUISSE
+
+Dip soda crackers in hot water and then place in a hot oven to toast.
+Prepare a dry pan, adding
+
+  One tablespoon of grated onion,
+  One tablespoon of finely minced parsley,
+  Three tablespoons of finely minced celery.
+
+Cook slowly for eight minutes and then dish on the prepared crackers
+and garnish with a slice of lemon.
+
+
+BROILED OYSTERS
+
+Have the oysters opened in the deep shell and then remove the oysters
+and wash and carefully look over for bits of shell. Roll in highly
+seasoned mayonnaise and then in fine bread crumbs, and return to the
+shell. Sprinkle with bits of finely chopped bacon and broil or bake in
+a hot broiler or oven for eight minutes. Serve in shell with a garnish
+of lemon.
+
+
+BROILED OYSTERS, VIRGINIA
+
+Heat the griddle very hot and then pat the oysters dry, place on
+griddle and let brown slightly; turn on the other side. Lift when
+slightly brown, on to a piece of toast. Baste with a tablespoon of
+melted butter and garnish with finely chopped parsley and a slice of
+lemon.
+
+
+BROILED OYSTERS A LA MARYLAND
+
+Place the oysters in a hot frying pan and brown on both sides lightly.
+Lift to a piece of toast and cover with cream sauce and garnish with
+finely minced parsley and a slice of bacon.
+
+
+OYSTER FARCI
+
+  Eighteen small oysters,
+  One hard-boiled egg,
+  One sweetbread, parboiled,
+  Six mushrooms, pared and parboiled.
+
+Chop fine and place in a bowl, and add
+
+  One cup of thick cream sauce,
+  One tablespoon of finely minced parsley,
+  One tablespoon of grated onion,
+  Four tablespoons of finely minced celery,
+  Two level teaspoons of salt,
+  One level teaspoon of paprika,
+  One-half level teaspoon of mustard,
+  Three-quarters cup of fine bread crumbs,
+  Three tablespoons of melted butter.
+
+Mix thoroughly and then fill into well-cleaned deep oyster shells,
+fill slightly about the edge of the shell. Brush with beaten egg and
+then with fine crumbs. Fry until golden brown in hot fat or bake in a
+hot oven for twenty minutes.
+
+
+OYSTER FRITTERS
+
+Chop twenty-five small oysters fine and then measure the liquid, and
+add sufficient milk to make one and one-quarter cups. Place in a bowl
+and add
+
+  Two cups of flour,
+  Two teaspoons of baking powder,
+  One and one-half teaspoons of salt,
+  One teaspoon of paprika,
+  Three tablespoons of finely minced parsley,
+  One tablespoon of grated onion,
+  The prepared oysters,
+  One well-beaten egg.
+
+Beat to mix; then fry like fritters in hot fat. For oyster pancakes,
+use the oyster-fritter mixture and bake like griddle cakes on a hot
+griddle.
+
+
+OYSTER OMELET
+
+Place yolks of three eggs in a bowl and add four tablespoons of cream
+sauce. Drain and pat dry one dozen oysters. Chop fine and add to yolks
+of eggs with
+
+  One teaspoon of salt,
+  One-half teaspoon of white pepper,
+  Two tablespoons of bread crumbs.
+
+Mix and fold in the stiffly beaten whites of three eggs. Pour into an
+omelet pan containing three tablespoons of bacon fat and cook until
+firm; turn and fold and roll, and then garnish with bacon.
+
+
+OYSTER TIMBALE
+
+Pare the timbale shells after the recipes given with the irons. Have
+the shells hot and then fill with oysters a la Newburg.
+
+
+OYSTERS A LA NEWBURG
+
+  One and one-half cups of thick cream sauce,
+  Yolks of two eggs,
+  Juice of one lemon,
+  One and one-half teaspoons of salt,
+  One teaspoon of paprika.
+
+Now drain and pat dry twenty-five oysters. Add to sauce and heat
+slowly until boiling point is reached. Cook for five minutes and then
+fill into shells and serve at once.
+
+
+STEAMED OYSTERS
+
+Scrub the oysters in the shell and place in a colander over a pot of
+boiling water. Cover closely until the shell opened and the oyster
+starts to curl. Remove from the steamer and lift off the flat shell,
+serving in the deep shell with lightly seasoned melted butter, celery
+and slice of lemon.
+
+
+SWEET POTATOES
+
+Sweet potatoes are the roots or tubes of a vine-like plant; it is a
+native of tropical climate, but it is grown in states as far north
+as New York. The delicious yams of the southern states and the West
+Indies are made into many attractive foods. The food value of the
+sweet potato is closely allied to that of the white potato, but it
+contains from 4 to 10 per cent. sugar, where the ordinary white potato
+has no sugar. And, then, too, this common vegetable will provide a
+variety of delectable dishes.
+
+
+SWEET POTATO CROQUETTES
+
+Wash and cook the potatoes until tender. Use six large sweet potatoes.
+Drain, cool and peel. Mash fine and then place in a bowl and add
+
+  One tablespoon of butter,
+  Two tablespoons of finely minced parsley,
+  One teaspoon of salt,
+  One-half teaspoon of pepper.
+
+Mould into croquettes and then dip in beaten egg and then in fine
+crumbs and fry golden brown in hot fat. Serve with cheese sauce.
+
+
+SWEET POTATO NESTS
+
+Cook sweet potatoes and peel and mash and then form into nests. Place
+the nests on a well-greased baking dish and fill with creamed dried
+beef. Place in the oven for ten minutes and heat. Sprinkle with grated
+cheese.
+
+Sweet potatoes may be used for a border for stews, for goulashes,
+etc. Try this method of baking the potato: Wash well, scrubbing with
+a vegetable brush. Dry and then grease thoroughly and place in oven to
+bake. This method prevents a thick coarse skin from forming with the
+pulp attached to it.
+
+
+FRENCH FRIED SWEET POTATOES
+
+Pare and cut the potatoes as for French frying and then cook in hot
+fat until golden brown.
+
+
+BROILED SWEET POTATOES
+
+Pare cold, boiled potatoes and then cut in thin slices. Dip in bacon
+fat and broil in a broiler until golden brown.
+
+
+SWEET POTATO COOKIES
+
+  One cup of brown sugar,
+  Four tablespoons of shortening.
+
+Cream well and then add
+
+  One cup of mashed sweet potatoes,
+  One and one-half cups of flour,
+  One teaspoon of baking powder,
+  One-half teaspoon of nutmeg,
+  Three-quarters cup of raisins,
+  One egg.
+
+Work to a smooth dough and then roll out on floured pastry board and
+cut one-quarter inch thick and then bake for eight minutes in a hot
+oven.
+
+
+WEST INDIES SWEET POTATO PUDDING
+
+  One cup of brown sugar,
+  Three tablespoons of shortening.
+
+Cream well and then add
+
+  Two cups of sweet potatoes that have been rubbed through a fine
+          sieve,
+  One and one-quarter cups of milk,
+  One well-beaten egg,
+  One-quarter teaspoon of salt,
+  One-half teaspoon of cinnamon.
+
+Beat to thoroughly mix and then pour in a baking dish and bake in a
+moderate oven for thirty-five minutes.
+
+
+SWEET POTATO BISCUIT
+
+  Two cups of mashed sweet potatoes,
+  One cup of milk,
+  Four tablespoons of shortening,
+  One egg,
+  Four tablespoons of sugar.
+
+Beat to mix and then sift together
+
+  One quart of flour,
+  Three tablespoons of baking powder,
+  One and one-half teaspoons of salt.
+
+Add to the potato mixture and work to a smooth dough. Roll on a
+slightly floured pastry board and cut with knife into square. Place
+on a baking sheet and wash well with milk, then bake in hot oven for
+fifteen minutes.
+
+
+SWEET POTATO PUDDING, KENTUCKY STYLE
+
+Pare four large sweet potatoes and then cut in thin paper-like slices.
+Now grease a baking dish well and place a layer of prepared sweet
+potatoes, and then dust lightly with cinnamon and cover with four
+tablespoonfuls of brown sugar. Repeat until the dish is full and then
+place.
+
+  One and one-half cups of milk in a bowl
+
+And add
+
+  One whole egg,
+  Yolk of one egg,
+  One-half cup of sugar.
+
+Beat well to mix and then add
+
+  Two teaspoons of vanilla.
+
+Pour over the potatoes and bake for fifty minutes in a slow oven. Add
+to white of egg, which has been left over for this purpose, and add
+one-half glass of currant jelly. Beat until the mixture will hold its
+shape and then pile high on the cold pudding and serve.
+
+
+SWEET POTATO PINEAPPLE
+
+Wash and cook until tender six large sweet potatoes and then pare and
+mash well and then add
+
+  One tablespoon of butter,
+  One teaspoon of salt,
+  One-half teaspoon of pepper.
+
+Pile on a baking dish and mould to shape of a pineapple. Make the
+pineapples eyes with the handle of a spoon and then brush with beaten
+egg and sprinkle with fine bread crumbs and then with two tablespoons
+of grated cheese. Bake in a hot oven for twenty minutes.
+
+
+SWEET POTATO CAKES, GEORGIA STYLE
+
+Cook and then peel and mash sufficient sweet potatoes to measure two
+cupfuls. Place in a bowl and then add
+
+  Two tablespoons of butter,
+  Two tablespoons of finely minced parsley,
+  Two tablespoons of finely minced red pepper,
+  Six strips of bacon, minced fine and nicely browned.
+
+Mould into flat cakes and roll in flour and brown in the hot bacon
+fat.
+
+
+CANDIED SWEET POTATOES
+
+Wash and cook the potatoes in their skins until tender and then drain
+and peel. Now place in a frying pan
+
+  Three-quarters cup of syrup,
+  Piece of butter size of a walnut,
+  One-half teaspoon of cinnamon,
+  One-quarter teaspoon of nutmeg.
+
+Bring to a boil and then add the potatoes and then let them marinate
+in the syrup, turning frequently for twenty minutes. Keep the pan
+where the potatoes will cook slowly, adding four tablespoons of
+boiling water.
+
+
+POTATO SOUFFLE
+
+Rub two cups of mashed potatoes through a fine sieve to remove the
+lumps. Place in a bowl and add
+
+  Yolks of two eggs,
+  One teaspoon of salt,
+  One-half teaspoon of paprika,
+  One-half teaspoon of grated onion,
+  One-half cup of milk.
+
+Beat to mix and then cut and fold in the stiffly beaten whites of
+two eggs. Place in a well-greased pan and bake in a moderate oven for
+twenty minutes.
+
+
+POTATO CROQUETTES
+
+Mince fine sufficient bacon to measure four tablespoons after
+chopping. Place in a frying pan and add two grated onions; brown
+gently and then add
+
+  Two cups of mashed potatoes,
+  One teaspoon of salt,
+  One-half teaspoon of pepper.
+
+Mix thoroughly and then mold into croquettes. Roll in flour and then
+dip in beaten egg and roll in fine crumbs. Fry until golden brown in
+hot fat.
+
+
+
+
+WHITE POTATOES
+
+
+POTATOES AU GRATIN
+
+Cut cold boiled potatoes into dice and then season with salt and
+pepper and place a layer in a baking dish. Sprinkle with fine crumbs
+and one tablespoon of finely minced onion, two tablespoons of finely
+minced parsley. Place in a second layer and season, then pour over the
+last layer two cups of cream sauce. Sprinkle with fine crumbs and a
+little grated cheese and bake in a moderate oven twenty-five minutes.
+
+
+POTATO CUSTARDS
+
+Rub one cup of mashed potatoes through a fine sieve into a bowl and
+add
+
+  One cup of milk,
+  Two well-beaten eggs,
+  One teaspoon of salt,
+  Pinch of mace.
+
+Mix thoroughly and then turn into a baking dish and bake in a moderate
+oven until firm, usually about twenty minutes.
+
+
+POTATO CUP FOR SALAD
+
+Boil medium-sized potatoes in their jackets. Cool and then peel. With
+a teaspoon scoop out a well in the centre, leaving a thin wall of
+potato. Now trim neatly into shape. Place in a bowl and marinate
+in French dressing, turning frequently so that each position may be
+seasoned. Now prepare a filling as follows:
+
+  One cold boiled beet, cut into tiny dice,
+  One-half cup of cooked peas,
+  One onion, grated,
+  Three tablespoons of finely minced parsley,
+  One-half cup of cold boiled potatoes, cut into tiny dice.
+
+Toss the vegetables gently to mix. Season with salt and pepper and
+reduce four tablespoons of mayonnaise with two tablespoons of vinegar.
+Fill into the potato cups and place in a nest of crisp lettuce leaves.
+Garnish with mayonnaise and serve ice cold.
+
+
+NEW METHOD OF MAKING FRENCH FRIED POTATOES
+
+Cut large cold boiled potatoes into cubes as for French fried potatoes
+and dust lightly with flour and brown quickly in hot fat. This method
+prevents the potato from being soggy in the centre.
+
+
+POTATO CRUST FOR MEAT PIES
+
+Mash boiled potatoes and then rub through a sieve to remove the lumps.
+Now add to
+
+  One quart of prepared potatoes,
+  Three tablespoons of shortening,
+  Two teaspoons of salt,
+  One teaspoon of paprika,
+  Two teaspoons of baking powder,
+  One teaspoon of grated onion,
+  One well-beaten egg,
+  Six tablespoons of milk.
+
+Beat thoroughly to mix and then spread in a layer about one inch thick
+on meat pies. Brush the top with milk and bake in a moderate oven for
+thirty-five minutes.
+
+
+POTATO DUMPLINGS
+
+Grate four large cold boiled potatoes into a mixing bowl and add
+
+  One and one-half cups of flour,
+  One and one-half teaspoons of salt,
+  One teaspoon of pepper,
+  One small onion, grated,
+  Three tablespoons of finely minced parsley,
+  One egg,
+  Three tablespoons of water.
+
+Mix to a smooth dough and then form into balls the size of an egg.
+Drop into boiling water and cook for fifteen minutes. Lift and drain
+well and serve with either brown stew or cheese sauce.
+
+
+BAKED POTATOES
+
+Select large, well-shaped potatoes, and wax and grease thoroughly with
+shortening and place in the oven or broiler to bake. When done, cut
+a slice from the top and scoop out the contents of the baked potatoes
+into a bowl. Mash the potatoes and add a little milk, salt and pepper
+to taste and one tablespoon of butter to each potato. Beat until they
+are very light and fluffy and then fill back into the potatoes, piling
+up high. Place a strip of bacon on top of the prepared potatoes and
+place in a hot oven to brown the bacon. Dust with paprika and serve.
+
+
+POTATO SALAD
+
+  Six boiled potatoes, diced,
+  Three onions, chopped fine,
+  Two green peppers, chopped fine.
+
+Place in bowl and mix; then add
+
+  One cup of mayonnaise dressing,
+  One-fourth cup of vinegar,
+  One tablespoon of salt,
+  One teaspoon of paprika.
+
+Serve.
+
+
+JELLIED POTATO SALAD
+
+Prepare one quart of thinly sliced cold boiled potatoes and then add
+
+  Two cups of lettuce, shredded very fine,
+  Three medium-sized onions, chopped fine,
+  Two green peppers, chopped fine,
+  Five tablespoons of finely chopped parsley,
+  Two teaspoons of salt,
+  One-half teaspoon of white pepper.
+
+Cover with
+
+  Three-quarters cup of mayonnaise dressing,
+  One-quarter cup of vinegar.
+
+Toss gently to mix. Now chill a baking pan by placing on ice. Make two
+quarts of lemon gelatine. Pour some gelatine in the pan and turn it
+so as to make one-half-inch coating of gelatine all over the pan. Now
+spread on the potato salad in an even layer. Pour over the salad a
+little gelatin every few minutes to fill the crevices and cover the
+top. Set aside to mould and then when ready to serve, dip the pan in
+warm water for a few minutes and then unmould on a pastry board. Cut
+into squares and place in a nest of crisp lettuce leaves and garnish
+with a teaspoon of mayonnaise dressing.
+
+
+GUTNEY RUN POTATO CAKE
+
+Mince fine sufficient salt pork to measure one-half cup. Place in a
+frying pan and add three-quarters cup of chopped green onions. Cook
+slowly until tender, and then add one quart of mashed potatoes, well
+seasoned. Mix well and then turn into a bowl. Cool, and then form
+into cakes and roll in flour, and brown in hot pork fat. Serve with
+well-seasoned cream gravy.
+
+
+HASHED-BROWN POTATOES
+
+Peel cold boiled potatoes and then cut in one-quarter-inch dice. Dust
+well with flour and then place four tablespoons of shortening in a
+frying pan and when smoking hot add the potatoes. Toss gently until
+nicely browned and add the seasoning.
+
+
+
+
+CORN
+
+
+Nowhere do they cook corn as tender as it is usually prepared in the
+corn belt. Select full, well-shaped ears of corn and remove the husk,
+leaving just the last layer. Now fold back this layer of husk and
+remove all the silk from the corn, using a stiff vegetable brush for
+this purpose. Refold the husk about the corn and cook it.
+
+How to cook the corn: Have a large kettle containing plenty of boiling
+water. Add one teaspoon of sugar, add corn and boil twelve minutes for
+small ears and fifteen to eighteen minutes for large ears; cover pot
+closely.
+
+
+TO DRY CORN--LANCASTER COUNTY RECIPE
+
+Select firm, full ears of corn and husk. Remove the silk with a cloth
+and then plunge the ears of corn into boiling water and cook for five
+minutes. Remove and dip in cold water and then cut from the cob with
+a sharp knife. Spread on shallow trays and dry in a commercial or
+homemade drier.
+
+This corn may be dried in the oven at a temperature of about 110
+degrees Fahrenheit. Leave the oven door open so that the moisture may
+quickly evaporate.
+
+The Lancaster county farmers dry this corn in the sun and cover the
+trays with mosquito netting; they are brought in at night to protect
+them from the dampness and dew, which would start a mould on the corn
+while it is drying.
+
+
+CORN FRITTERS FOR TWO PEOPLE
+
+Score and scrape the corn from two medium-sized ears, and then place
+in a bowl and add
+
+  One well-beaten egg,
+  Two tablespoons of finely minced parsley,
+  Three-quarters cup of flour,
+  One teaspoon of baking powder,
+  One half teaspoon of salt,
+  One-quarter teaspoon of pepper.
+
+Beat to thoroughly mix and then either fry in hot fat or bake on a
+griddle.
+
+
+SALTED CORN
+
+Remove the husk from the corn, leaving just a single layer against
+the corn: fold back this single layer of husk and remove all the silk,
+wiping with a dry cloth. Place two inches of salt in the bottom of a
+deep crock and stand the ears so that each one will be entirely alone
+and encased in salt. Stand the tip end down, pack closely with salt
+and place two-inch layer on top Cover and place in a cool place. It is
+most important that the ears do not touch.
+
+
+
+
+TOMATOES
+
+
+TOMATO EGG CUSTARD
+
+Prepare four tomatoes by cutting slice from top and scooping out the
+centre with spoon; break into a small bowl two eggs, adding
+
+  Two tablespoons of milk,
+  One teaspoon of grated onion,
+  One teaspoon of finely minced parsley,
+  One teaspoon of salt,
+  One-half teaspoon of paprika.
+
+
+Beat to mix and then pour into the prepared tomatoes. Sprinkle each
+tomato with fine bread crumbs and bake in a moderate oven for thirty
+minutes.
+
+
+TOMATOES AND EGGS, PARDUE
+
+Place in a saucepan
+
+  One and one-half cups of stewing tomatoes,
+  One grated onion,
+  One tablespoon of finely minced parsley,
+  One teaspoon of salt,
+  One-half teaspoon of paprika,
+  Three level tablespoons of cornstarch.
+
+Dissolve the starch, salt and paprika in the cold tomatoes and bring
+to a boil. Cook for ten minutes and then fill into custard cups. Now
+break into each cup one egg and sprinkle with fine crumbs. Place a
+tiny bit of butter in the centre of the cup. Bake in a moderate oven
+for eighteen minutes.
+
+
+TOMATO OMELET
+
+Dip two tomatoes in boiling water to loosen the skin. Peel and then
+cut in slices. Place two tablespoons of shortening in a pan and fry
+the sliced tomatoes, turning frequently. Prepare an omelet and cook,
+using another pan. When the omelet is dry and ready to fold over pour
+the prepared tomatoes over it. Season, fold and then roll and serve.
+
+
+BAKED TOMATOES
+
+Cut a slice from the top of the tomato and with a spoon remove the
+centres. Chop the centres fine and then place in a bowl and add
+
+  One onion, grated,
+  Two tablespoons of finely chopped parsley,
+  One well-beaten egg,
+  One teaspoon of salt,
+  One teaspoon of paprika,
+  Three-quarters cup of fine bread crumbs,
+  Three tablespoons of melted shortening.
+
+Grease the tomatoes to prevent bursting and then fill, forming into a
+point at the top. Place in a greased baking pan and add one-half cup
+of hot water. Bake for forty minutes.
+
+
+TOMATO FRITTERS
+
+Cook a sufficient amount of tomatoes to measure two cups, adding
+
+  One onion, grated,
+  Two teaspoons of salt,
+  One teaspoon of pepper,
+  Pinch of cloves,
+  One-half cup of cornstarch, dissolved in,
+  One-half cup of cold water.
+
+Cook until thick and then pour into a shallow pan and set in a cool
+place to mould for four hours. Cut into oblongs and then dip in beaten
+egg and roll in fine crumbs. Fry until golden brown in hot fat.
+
+
+TOMATOES AU GRATIN
+
+Slice six medium-sized tomatoes in thin slices. Place a one-half
+inch layer of bread crumbs in a small baking dish, then a layer of
+tomatoes, then the bread crumbs and again the tomatoes. Repeat this
+until the dish is full. Pour over it one cup of thick cream sauce and
+sprinkle with fine crumbs. Bake in a moderate oven for twenty-five
+minutes.
+
+
+ROAST TOMATOES
+
+When preparing the roast for dinner wipe four tomatoes and then place
+them in the pan and roast with the meat, basting frequently.
+
+
+TOMATOES AND STRING BEANS
+
+There are many vegetables that may be combined with tomatoes for the
+sake of variety. Place two cups of cooked string beans in a saucepan
+and add
+
+  One and one-half cups of stewed tomatoes,
+  One onion, grated,
+  One teaspoon of sugar,
+  One and one-half teaspoons of salt,
+  One tablespoon of cornstarch.
+
+Dissolve the seasoning and starch in the cold tomatoes before adding
+to the beans. Lima beans, cauliflower and corn may be used to replace
+the string beans.
+
+
+BAKED EGG-PLANT AND TOMATOES
+
+Pare the egg-plant and then cut into slices. Sprinkle lightly with
+salt and then cover and set aside for two hours. Wash and then drain
+well and cut into dice. Place in a baking dish and add
+
+  Two green peppers, chopped fine,
+  One onion, chopped fine,
+  Two teaspoons of salt,
+  One teaspoon of paprika,
+  Two cups of prepared tomatoes.
+
+Sprinkle the top with fine crumbs and grated cheese. Bake in a
+moderate oven for twenty-five minutes. To prepare the tomatoes rub
+two cups of cold stewed tomatoes through a fine sieve and add six
+tablespoons of cornstarch. Dissolve and then bring to a boil and cook
+slowly for five minutes.
+
+
+GREEN TOMATOES MINCE FOR PIES
+
+Cut one-quarter peck green tomatoes in small pieces and then sprinkle
+with three tablespoons of salt. Place in a square of cheese-cloth
+and then tie up and hang where it can drain all night. In the morning
+place a one and one-half pound can of corn syrup in a saucepan and add
+
+  One-half pound of brown sugar,
+  One tablespoon of cinnamon,
+  One teaspoon of nutmeg,
+  One-half teaspoon of allspice,
+  One-half teaspoon of ginger,
+  Two packages of raisins,
+  One-half cup of salad oil.
+
+Bring the mixture to a boil and then cook slowly for one-half hour.
+Fill into jars and then process in a hot-water bath for twenty
+minutes. Seal and test for leaks. Store in a cool, dry place. This
+makes a delicious pie filling.
+
+
+TOMATO DUMPLINGS
+
+Place in a mixing bowl
+
+  Two cups of flour,
+  One teaspoon of salt,
+  One-quarter teaspoon of pepper,
+  Four teaspoons of baking powder.
+
+Sift to mix and then rub in four tablespoons of shortening and use
+two-thirds of a cup of water to make a dough. Divide into five parts
+and then roll each piece into squares. Place in the centre of each one
+a peeled tomato, cut in slices, and season with a little grated onion,
+parsley, salt and pepper. Fold the dough over. Place in a baking sheet
+and brush the tops with beaten eggs. Bake in a hot oven for thirty
+minutes. Serve with cheese sauce.
+
+
+STUFFED TOMATOES WITH CHICKEN SALAD
+
+Prepare the chicken sandwich filling. Select firm, medium-sized
+tomatoes and then cut a slice from the top, and with a spoon scoop out
+the centres of the tomatoes. Fill with the salad sandwich mixtures and
+then roll in wax paper.
+
+
+TOMATO TOAST
+
+Cook a sufficient amount of tomatoes to measure one and one-half cups.
+Now add
+
+  One medium-sized onion, cut in thin slices,
+  One green pepper, chopped very fine.
+
+Cook slowly until the onion is soft and then rub through a fine sieve
+and add two tablespoons of cornstarch dissolved in three tablespoons
+of water. Bring to a boil and then season. Now pour over thick slices
+of bread toasted brown and sprinkle with grated cheese.
+
+
+BAKED TOMATOES (COLD)
+
+Select firm tomatoes. Cut a slice from the top and then with a spoon
+carefully scoop out the centres. Rub the outside of the tomatoes with
+plenty of shortening. Place in a baking dish and pour into the dish
+holding the tomatoes one-half cup of water. This will prevent the skin
+from bursting. Now place in a bowl
+
+  Four eggs,
+  Three-quarters cup of milk,
+  Two tablespoons of finely minced parsley,
+  One tablespoon of grated onion,
+  One teaspoon of salt,
+  One-half teaspoon of paprika.
+
+Beat to mix and then pour into the tomatoes. Bake in a moderate oven
+until the custard is firm in the centre. Cool and then set on ice to
+chill. Serve with Russian dressing.
+
+
+APPLE BUTTER WITHOUT CIDER
+
+Pare one-half basket of apples. Place the parings in a preserving
+kettle and cover with cold water. Cook until soft and then strain the
+liquid. Measure and place six quarts of this juice in a preserving
+kettle and add the apples, sliced very thin. Cook and then add
+
+  One and one-half level tablespoons of cinnamon,
+  One teaspoon of nutmeg,
+  One teaspoon of allspice,
+  One-half teaspoon of cloves,
+  One-quarter teaspoon of ginger,
+  One-half cup of cider vinegar,
+  One and one-half pounds of brown sugar, or two and one-half pounds
+          of syrup.
+
+Stir to blend thoroughly. Cook slowly until very thick. Place an
+asbestos mat under the preserving kettle.
+
+To conserve the apple butter for future use: Fill into sterilized jars
+and adjust the rubber and lid. Seal securely and place in hot water
+bath for twenty minutes, to sterilize. Remove and cool and dip the top
+of jars in melted parawax. This apple butter will keep until used.
+
+
+LANCASTER APPLE BUTTER
+
+Place in the preserving kettle
+
+  One and one-half gallons of cider.
+
+Pare and core and cut in thin slices one-half basket of apples. Boil
+the cider one-half hour, add apples and cook until mixture is very
+thick and a dark brown in color, adding
+
+  Two level tablespoons of cinnamon,
+  One teaspoon of cloves,
+  One-half teaspoon of allspice,
+  One pound of brown sugar or one and one-half pounds of syrup.
+
+This must be stirred frequently with a large wooden spoon to prevent
+scorching. Place an asbestos mat under the kettle and cook slowly.
+Hard, rapid boiling spoils the flavor of this butter.
+
+The farmer's wife usually makes her apple butter in a large kettle
+hung on a tripod in the yard and after the mixture is at the boiling
+point, she adds just a stick of wood at a time to the fire and
+constantly stirs the mixture.
+
+
+PICKLED RED CABBAGE
+
+Select a firm head of cabbage, cut in half and shred fine a sufficient
+amount of it to measure about two cups. Place the cabbage in a bowl
+and add
+
+  Two onions, chopped fine,
+  One green pepper, chopped fine,
+
+Now place in a saucepan
+
+  One tablespoon of bacon fat,
+  One-half cup of vinegar,
+  One teaspoon of salt,
+  One teaspoon of white pepper,
+  One-quarter teaspoon of mustard.
+
+Heat to the boiling point, then pour over the cabbage, chill and then
+serve.
+
+
+BRAISED RED CABBAGE
+
+Chop fine the balance of the head of red cabbage; place in a saucepan
+and cover with boiling water. Cook for five minutes and then turn into
+a colander and let the cold water run on it. Let drain well and then
+place four tablespoons of bacon fat in a frying pan and add three
+onions, minced fine and the prepared cabbage. Cover closely and let
+smother for twenty minutes over a slow fire. Turn frequently and just
+before serving season with
+
+  One-half teaspoon of salt,
+  One-quarter teaspoon of white pepper,
+  One tablespoon of vinegar.
+
+
+CRANBERRY ROLL
+
+Place in a mixing bowl
+
+  One and one-half cups of flour,
+  One-half teaspoon of salt,
+  Two teaspoons of baking powder.
+
+Sift to mix and then rub in four tablespoons of shortening and mix to
+a dough with the following mixture: Place in a cup
+
+  Three tablespoons of syrup,
+  Three tablespoons of water.
+
+Blend well and then roll the dough out one-half inch thick on a
+floured pastry board and cover with the cooked cranberries. Sprinkle
+with brown sugar. Roll as for jelly roll, tucking the ends in well.
+Place in well-greased baking pan and brush the top with milk. Bake
+forty-five minutes in a moderate oven. Serve with vanilla sauce.
+
+
+TO BARBECUE FISH
+
+Use the large size fish: black striped bass, cod, white or rock fish.
+In the early spring, shad may be used. Scale and cleanse the fish
+and split down the back. Remove the fins and head and place in
+well-greased gridiron and cook until brown. Lift to a hot dish and
+cover with boiling mixture, made as follows: Place in a small saucepan
+
+  Juice of one lemon,
+  Two tablespoons of melted butter,
+  One tablespoon of catsup,
+  One tablespoon of minced parsley,
+  One tablespoon of Worcestershire sauce,
+  One-half cup of water,
+  One tablespoon of cornstarch,
+  One quarter teaspoon of mustard,
+  One teaspoon of paprika,
+  One teaspoon of salt.
+
+Stir to blend well and then bring to a boil. Cook slowly for three
+minutes and then spread over the fish and serve.
+
+
+NECK CHOPS IN CASSEROLE
+
+Have the butcher cut one and one-half pounds of neck chops into
+four pieces and then wipe with a damp cloth. Roll in flour and brown
+quickly in hot fat. Lift to a casserole dish and add
+
+  One cup of finely chopped onions,
+  Four tablespoons of finely chopped parsley,
+  One and one-half cups of brown gravy.
+
+Cover the dish close and place in a slow oven for one and one-half
+hours. Make a brown gravy by adding four tablespoons of flour to the
+fat left in the frying pan after browning the meat.
+
+
+ANGEL CAKE
+
+Sift
+
+  One cup of flour,
+  Three-quarters cup of sugar,
+  One level teaspoon of cream tartar.
+
+Sift five times and then beat the whites of five eggs stiff and cut,
+and fold in the sugar and flour mixture. Turn into a greased tube pan
+and bake for forty minutes in a moderate oven.
+
+
+MAKING SCRAPPLE AND HOGSHEAD CHEESE
+
+When the family is small, thrifty women usually make the scrapple and
+hogshead cheese at the same time. Have the butcher select for you a
+nice hogshead; split and then remove the eyes, brains and tongue. Now
+scald and cleanse well, rinsing in plenty of cold water. Place in
+a preserving kettle and add just sufficient cold water to cover the
+head. Now add
+
+  Two onions,
+  Two cloves,
+  One bunch of pot or soup herbs,
+  One level teaspoon of poultry seasoning.
+
+Cook slowly until the meat will leave the bones, then place a colander
+in a large bowl or pan and turn in the head. Measure the liquid
+and return to the pot. Now remove the bones from the head and chop
+sufficient meat very fine to measure three cups and set aside for
+making the scrapple.
+
+Cut the balance of the meat into pieces about one inch square and
+place two cups of the stock in a small saucepan. Add
+
+  Juice of one lemon or
+  Six tablespoons of cider vinegar,
+  One and one-half teaspoons of salt,
+  One teaspoon of white pepper.
+
+Bring to a boil and cook for ten minutes. Add the head meat that has
+been cut into the inch pieces.
+
+Rinse loaf-shaped pans with cold water, pour in the cheese and set
+aside in a cool place to mould. Use the same as cold cuts of meat with
+mustard or horseradish sauce.
+
+
+THE SCRAPPLE
+
+Add the three cups of finely chopped head to the stock in preserving
+kettle and bring to a boil. Now add, for each quart of liquid,
+
+  Two-thirds cup of cornmeal,
+  One-half cup of buckwheat,
+  One teaspoon of salt,
+  One-half teaspoon of white pepper.
+
+Mix and add very slowly, stirring constantly. When it is sufficiently
+thick to hold the spoon upright, rinse the baking pan with cold water
+and then pour in the scrapple. Set aside for twenty-four hours to
+mould. This can be used for breakfast by cutting into slices and
+frying a crisp brown or made into croquettes, rolled in flour and
+nicely brown in hot fat. Serve with tomato sauce.
+
+
+SNOW PUDDING
+
+  One cup of milk,
+  Four level tablespoons of cornstarch.
+
+Stir to dissolve the starch, then bring to a boil and cook slowly in
+hot water bath for half an hour, adding
+
+  Two tablespoons of sugar,
+  White of one egg, beaten stiff,
+  Six drops of vanilla.
+
+Beat hard to blend, then rinse four custard cups with cold water and
+pour in the pudding. Set aside to mould and serve with custard sauce,
+which is made as follows: Place in a saucepan
+
+  One cup of milk,
+  Two tablespoons of cornstarch.
+
+Stir to dissolve, then bring to a boil and cook slowly for fifteen
+minutes. Now add
+
+  Two tablespoons of sugar,
+  One-half teaspoon of vanilla,
+  Yolk of one egg.
+
+Beat hard to mix, then pour over the unmoulded snow pudding.
+
+
+FRIED MUSH
+
+Place in a saucepan
+
+  Two cups of boiling water,
+  One teaspoon of salt,
+  Two-thirds cup of cornmeal.
+
+Stir to prevent lumping and then cook slowly for one-half hour. Now
+rinse a bread pan with cold water and turn in the mush. Let mould for
+twenty-four hours, then cut in one-half inch slices. Dip in flour and
+fry brown in hot fat.
+
+
+YE KENTUCKY CORN DODGERS
+
+Place in a saucepan
+
+  One and one-half cups of boiling water,
+  One teaspoon of salt,
+  Two-thirds cup of cornmeal.
+
+Stir to mix thoroughly, then cook for twenty minutes and cool. Form
+into sticks the size of a bread stick, roll in flour and brown in hot
+fat.
+
+
+YE OLD VIRGINIA BATTER BREAD
+
+Place in a mixing bowl
+
+  One cup of cornmeal,
+  One-half teaspoon of nutmeg,
+  One teaspoon of salt,
+  Four tablespoons of syrup,
+  Three tablespoons of shortening.
+
+Pour over one and one-half cups of boiling water. Beat to blend
+thoroughly, then let cool and add
+
+  Three-quarters cup of flour,
+  Two well-beaten eggs,
+  Four level teaspoons of baking powder,
+  One and one-quarter cups of milk.
+
+Beat to mix thoroughly, then pour in a well-greased baking dish and
+bake in a hot oven for thirty minutes. Serve from the dish.
+
+
+POLISH CORN DISH
+
+Place in a saucepan
+
+  Two cups of boiling water,
+  One-half cup of finely chopped onion,
+  Two-thirds cup of cornmeal.
+
+Stir to prevent lumping and cook slowly for twenty minutes. Now add
+
+  One-half cup of finely shredded dried beef,
+  One teaspoon of paprika.
+
+Beat hard to mix thoroughly and then serve with tomato sauce.
+
+
+YANKEE MUSH
+
+Place in a saucepan
+
+  Two and one-half cups of boiling water,
+  One-half teaspoon of salt,
+  Two-thirds cup of cornmeal.
+
+Sift the cornmeal in boiling water very slowly and then stir well to
+prevent lumping. Draw the saucepan to the side of the range and allow
+to cook very slowly for one-half hour. Serve in the place of the
+morning cereal with honey and milk.
+
+For variety add
+
+  One-half cup of chopped seeded raisins, or
+  One-half cup of finely chopped peanuts,
+  One-half cup of finely chopped figs,
+  One-half cup of finely chopped dates,
+  One-half cup of finely chopped seeded prunes,
+  One-half cup of finely chopped dried apricots,
+  One-half cup of finely chopped cocoanut.
+
+Europe also gives us some novel methods of using cornmeal.
+
+
+CAROLINA CORN PONE
+
+Place in a saucepan
+
+  Two cups of boiling water,
+  Three-quarters cup of cornmeal,
+  One teaspoon of salt.
+
+Stir to blend and free from lumps, then cook for ten minutes. Turn
+into a mixing bowl and add
+
+  Six tablespoons of syrup,
+  Three tablespoons of shortening,
+  One and one-half cups of sour milk,
+  One and one-quarter teaspoons of baking soda, dissolved in the
+          sour milk,
+  Six tablespoons of flour.
+
+Beat to mix, then pour in a hot well-greased baking pan just enough
+to cover the pan one-quarter inch deep. Bake in hot oven for eighteen
+minutes. Cut into squares and serve.
+
+
+CORNMEAL SAUSAGES
+
+Place in a saucepan
+
+  One and one-half cups of boiling water,
+  One cup of finely chopped onion,
+  One cup of finely chopped left-over meat,
+  One teaspoon of salt,
+  One teaspoon of white pepper,
+  One-half teaspoon of poultry seasoning,
+  Two-thirds cup of cornmeal.
+
+Stir well to prevent lumping and cook slowly for one-half hour. Turn
+into a bowl and let cool. Form into sausages, then roll in flour and
+brown in hot fat. Serve with brown gravy, cream or tomato sauce.
+
+
+CHILI SAUCE
+
+Place in a preserving kettle
+
+  Two quarts of stewed tomatoes,
+  Two cups of finely sliced onions,
+  One cup of finely chopped green peppers,
+  One-half cup of finely chopped sweet red peppers,
+  One and one-half cups of vinegar,
+  One cup of brown sugar,
+  One and one-half tablespoons of cinnamon,
+  Two teaspoons of cloves,
+  One teaspoon of allspice,
+  Two teaspoons of celery seed,
+  Two teaspoons of mustard seed,
+  One teaspoon of ginger,
+  One teaspoon of mustard,
+  Four tablespoons of salt.
+
+Stir to thoroughly mix and then cook until very thick. Cool and then
+rub through a fine sieve. Pour into sterilized jars and adjust the
+rubber and lid and seal. Process for twenty minutes in a hot water
+bath. Remove, cool and then store in a cool, dry place.
+
+
+ITALIAN POLENTA
+
+Place in a saucepan
+
+  Two and one-half cups of boiling water.
+
+And then add
+
+  One teaspoon of salt,
+  One teaspoon of paprika,
+  One tablespoon of grated onion,
+  Three-quarters cup of cornmeal.
+
+Stir to prevent lumping and cook for three-quarters of an hour very
+slowly. Now add one-half cup of grated cheese and stir well to blend
+thoroughly. Serve in saucers like a cereal. Cover with tomato sauce
+and finely grated cheese.
+
+
+TOMATO MARMALADE
+
+Grate the yellow rind from two medium-sized oranges, taking care
+to grate very lightly. Place in a small pan and add one-half cup of
+water. Let stand one day and then cook slowly until soft. Add this
+rind to the juice of
+
+  Two oranges,
+  One lemon.
+
+Then place in a preserving kettle and add two quarts of stewed
+tomatoes, rubbed through a fine sieve.
+
+  One package of seeded raisins,
+  Two pieces of candied ginger cut into bits,
+  Four cups of sugar,
+
+and the following spices tied in a piece of cheese-cloth:
+
+  Two teaspoons of cinnamon,
+  One teaspoon of ginger,
+  One teaspoon of cloves,
+  One teaspoon of nutmeg,
+  One-half teaspoon of allspice.
+
+Cook until the mixture is very thick like jam and then remove the
+spice bag. Pour into sterilized glasses and cool and cover with
+paraffine. Store in a cool place.
+
+
+SWEET RED PEPPER MARMALADE
+
+Remove the seeds from thirty sweet red peppers and then wash well and
+put through the food chopper. Place in a saucepan and add two cups of
+stewed tomatoes. Cook until the peppers are soft and then cool and
+rub through a fine sieve. Measure and return to the kettle and add for
+every eight cups of pepper and tomatoes:
+
+  Juice of two oranges,
+  Juice of one lemon,
+  One-half package of seeded raisins,
+  One-half cup of maraschino cherries, cut into bits,
+  One piece of candied citron, put through food chopper,
+  Two-thirds cup of sugar for each cup of prepared pepper pulp.
+
+Cook slowly until the mixture is very thick and then pour into
+sterilized glasses. Cool and cover with paraffine and store in a cool
+place.
+
+
+SAUERKRAUT
+
+Remove the coarse, bruised outside leaves of the cabbage and then
+shred the head fine, using a slaw cutter. Now line the bottom of a
+small barrel or wooden bucket with the outside leaves and then place
+in a layer of the shredded cabbage and cover with salt. Repeat until
+the utensil is nearly full, pounding down well with wooden mallet when
+packing. Sprinkle the salt over the top and cover with large cabbage
+leaves and then with a cheese-cloth wrung out of salt water. Tuck in
+the ends carefully and then place board on the kraut and weight it
+down with a heavy stone.
+
+Now, it is necessary that the cabbage be covered with brine; remove
+the scum as it rises to the top. The kraut will be ready for use
+in six weeks and it must be kept in a very cool place or it must be
+canned.
+
+
+TO CAN SAUERKRAUT
+
+Fill into sterilized all-glass jars and then fill the jar to
+overflowing with boiling water. Adjust the rubber and lid and
+partially tighten. Process in hot water bath for one hour, then remove
+and seal securely. Store in a dry, cool place.
+
+
+BRINING CAULIFLOWER
+
+Prepare the cauliflower as directed above, using a large keg or
+crock. Pack the cauliflower head down until the keg or crock is
+three-quarters full and then fill to overflowing with brine made as
+follows:
+
+Place in a boiler
+
+  Eight quarts of water,
+  Eight cups of salt.
+
+Bring to a boil and skim, then cool. Cover the cauliflower with a
+piece of clean cheese-cloth and then place on it a board which is
+weighted down on top, to keep the cauliflower covered in the brine.
+This weight need not be as heavy as that used for the kraut.
+
+Cauliflower prepared in this manner late in October and November
+can be used for the table by freshening it in water and cooking in a
+manner similar to that in which the salted beans are cooked, or it may
+be canned in three months, when there will be a supply of fruit jars.
+
+To can the brined cauliflower, remove from the brine and wash in
+cold running water. Let stand for one hour and then fill into the
+sterilized jars; fill jars with boiling water; adjust the rubbers and
+lids and partially seal. Place in a hot-water bath and process for
+one hour. Remove, seal securely and then cool and store in a cool, dry
+place.
+
+
+SALTING CAULIFLOWER
+
+Select the nice heads of cauliflower and remove the outer leaves, and
+then trim into shape. Now place a layer of salt one inch deep in the
+bottom of the keg or crock and then place the cauliflower head down
+and pack well with salt. Do not allow them to touch each other. Have
+the salt one inch above the cauliflower stalk. Finally cover with a
+clean cloth and set in a cool place.
+
+
+SALTED BEANS
+
+Remove the strings from the beans and then place a layer of salt in
+the crock. Add a layer of beans and then a layer of salt, and repeat
+until the crock is filled to within two inches of the top. Have the
+layer on top two inches deep and then add one quart of water to every
+one-half bushel basket of beans. Cover closely and then store in a
+cool place. Do not wash the beans.
+
+
+YORKSHIRE PUDDING
+
+About one-half hour before serving the dinner, pour six tablespoons
+of fat from the roast beef into a baking pan and grease the pan
+thoroughly. Set where the pan will heat and then place in a bowl
+
+  One and one-quarter cups of milk,
+  One egg,
+  One teaspoon of salt,
+  One-eighth teaspoon of white pepper,
+  One teaspoon of grated onion,
+  Two cups of sifted flour,
+  Two teaspoons of baking powder.
+
+Beat with a Dover egg beater for five minutes and then turn this
+batter in the well-heated pan and bake in a moderate oven for twenty
+minutes. When nearly done, baste the pudding with one-half cup of the
+gravy that is to be served with the beef.
+
+
+STUFFED PEPPER MANGOES
+
+Place the peppers in a large tub and cover with the following brine:
+
+  Eight quarts of water,
+  Three cups of salt.
+
+It is necessary to cover the peppers with a cloth and then place
+a board and a light weight on top to keep them in the brine for
+seventy-two hours. Now remove from the brine and place in fresh water
+for two hours and then remove from the water, and with a sharp knife
+cut a small circle from the top of the pepper. Set aside to replace as
+a cover. Now remove the seeds and the white pithy part. Soak in cold
+water for one hour and then drain and fill with the following mixture.
+Filling for twenty-five peppers:
+
+Chop fine sufficient cabbage to measure three pints. Place in a large
+bowl and add
+
+  One pint of finely chopped onions,
+  One cup of finely chopped green peppers,
+  One cup of finely chopped red peppers,
+  One cup of finely chopped celery,
+  Two ounces of mustard seed,
+  One ounce of celery seed,
+  One-half cup of grated horseradish,
+  One-half cup of salt,
+  One-half cup of brown sugar,
+  One quart of vinegar,
+  One teaspoon of cayenne pepper,
+  Two teaspoons of paprika,
+  One teaspoon of mustard.
+
+Mix thoroughly and then fill into the peppers, taking care not to pack
+too closely. Sew the lid or circle which has been cut out of the top
+with a darning needle and heavy string. Place closely in a crock. Now
+place in the preserving kettle
+
+  Three quarts of vinegar,
+  Two quarts of water,
+  One cup of salt,
+  Two ounces of celery seed,
+  Three ounces of mustard seed,
+  One-half cup of whole cloves,
+  One-quarter cup of whole allspice,
+  Two sticks of cinnamon,
+  Six blades of mace.
+
+Bring to a boil and pour over the mangoes and let cool. Now add
+three-quarters cup of salad oil and set in a cool place. Watch to
+see that the pickle does not evaporate. The mangoes may be packed
+in all-glass quart fruit jars and sealed, then processed for twenty
+minutes in a hot water bath, after which they should be cooled and
+stored in a dry, cool place.
+
+
+NECK OF BEEF, POLISH STYLE
+
+Select one pound of meat from the neck and wipe with a damp cloth.
+Roll in flour and brown quickly in hot fat. Place in a saucepan and
+add one-half cup of flour to the fat left in the frying pan. Brown
+well and add one quart of water. Bring to the boiling point. Pour
+over the meat and cook very slowly for one and three-quarters hours.
+Season, add a pinch of caraway seed and serve with boiled noodles.
+
+
+FRIED PIES
+
+Place in a mixing bowl
+
+  Two cups of flour,
+  One teaspoon of salt,
+  Two teaspoons of baking powder.
+
+Sift and then rub in five tablespoons of flour and work to a smooth
+dough with one-half cup of ice-cold water. Roll out one-quarter inch
+thick and spread with the mixture prepared for the pork pie. Brush the
+edges with water and press them firmly together. Let stand for fifteen
+minutes and then fry like crullers in hot fat.
+
+
+YE OLDE-TYME PORK PIE
+
+The English housewife usually uses individual pans or custard cups
+for this pie. Line either custard cups or individual pie plates with
+pastry made as follows: Place in a mixing bowl
+
+  Two cups of sifted flour,
+  One-half teaspoon of salt,
+  One level tablespoon of baking powder.
+
+Sift to mix and then rub into the flour three-quarters cup of finely
+chopped suet and mix to a dough with one-half cup of milk or water.
+Roll one-quarter inch thick on floured pastry board and then line the
+dishes and fill them with the following mixture. Place in a bowl
+
+  One pound of sausage meat,
+  Two cups of bread crumbs,
+  One-half cup of grated onions,
+  Four tablespoons of finely minced parsley,
+  Eight tablespoons of cream sauce or thick brown gravy.
+
+Mix thoroughly and then divide into five individual pies. Cover with
+the top crust and cut gashes in the top crust. Brush with milk or
+water and bake in a slow oven for one hour.
+
+
+MUSTARD SAUCE
+
+  One tablespoon of evaporated milk,
+  One-half teaspoon of white pepper,
+  One-half teaspoon of salt,
+  One-half teaspoon of sugar,
+  One teaspoon of mustard,
+  Two tablespoons of salad oil.
+
+Blend well and then add
+
+  Two tablespoons of grated onion,
+  Two tablespoons of finely minced parsley,
+
+and serve.
+
+
+BRAISED ONIONS
+
+Peel medium-sized onions and then parboil and drain. Now place one
+tablespoon of shortening in a saucepan and roll the onions in flour
+and brown lightly in fat. Cover closely and let cook very slowly
+for twenty minutes, shaking the saucepan occasionally and add four
+tablespoons of water.
+
+
+ENGLISH PEPPERPOT
+
+Wash and cleanse thoroughly two well-cracked calves' feet. Place in a
+soup kettle and add a good-sized veal bone and
+
+  One bunch of potherbs,
+  Two large onions, cut fine,
+  One small carrot, cut in dice,
+  One small turnip, diced.
+
+Add sufficient water to cover, usually about four quarts. Cook slowly
+for four hours and then strain off the stock and chop the meat fine
+from the feet, and also the meat which has been picked from the bones.
+Add to the stock together with
+
+  One teaspoon of sweet marjoram,
+  One teaspoon of salt,
+  One-half teaspoon of pepper,
+  One-half teaspoon of thyme.
+
+Add the dumplings made as follows: Place in a bowl
+
+  One and one-half cups of flour,
+  One teaspoon of salt,
+  One teaspoon of pepper,
+  One level tablespoon of baking powder,
+  Two tablespoons of grated onion,
+  One-half teaspoon of powdered thyme.
+
+Mix thoroughly and then rub in two tablespoons of shortening and mix
+to a dough with six tablespoons of milk. Form into balls and drop in
+boiling stock. Cook for twenty minutes, then thicken slightly with
+flour and serve.
+
+
+CREAMED CODFISH
+
+Soak the boneless fish overnight and then parboil for twenty minutes.
+Or place one package of shredded codfish in a napkin and dip in hot
+water and then squeeze dry. Place
+
+  One and one-half cups of milk,
+
+in a saucepan and add
+
+  Six tablespoons of flour.
+
+Stir to dissolve and then bring to a boil and cook for five minutes.
+Add the prepared fish and
+
+  Two tablespoons of finely chopped parsley,
+  One teaspoon of paprika.
+
+Heat and then serve on toast.
+
+
+CHILI CON CARNE
+
+Cut one pound stewing meat into inch pieces and place in a saucepan
+two cups water. Cook slowly until tender, then add
+
+  One cup of baked beans,
+  Two onions, minced fine,
+  One cup of tomato,
+  One teaspoon of chili powder.
+
+Bring to a boil and cook slowly for twenty minutes and then place in a
+bowl
+
+  Four tablespoons of flour,
+  One teaspoon of salt,
+  One-half teaspoon of paprika,
+  One tablespoon of vinegar,
+  Five tablespoons of water.
+
+Beat to dissolve and add to the chili con came. Cook for five minutes
+and then serve.
+
+
+FRIED FISH, ENGLISH STYLE
+
+Cleanse the fish thoroughly, then wash well and drain. Roll in flour,
+then season and fry in hot fat until golden brown. Serve with mustard
+sauce.
+
+
+CHOW-CHOW
+
+Wash and cut into large pieces sufficient tomatoes to measure three
+pints. Place in a china bowl and add
+
+  One pint of small onions,
+
+and cover with
+
+  One cup of salt.
+
+Let stand one-half day. Then drain and place in a preserving kettle
+and add
+
+  One pint of cauliflower, parboiled,
+  One dozen green peppers, cut into pieces,
+  One-half dozen red peppers, cut into pieces,
+  One quart of string beans, cut in inch pieces and parboiled,
+  One quart of strong cider vinegar,
+  Three cups of water.
+
+Bring to a boil and cook one-half hour. Now place in a bowl
+
+  One-half cup of flour,
+  One-quarter cup of mustard,
+  One tablespoon of paprika,
+  One teaspoon of turmeric,
+  One ounce of mustard seed,
+  One tablespoon of celery seed,
+  One cup of vinegar.
+
+Mix thoroughly before adding to the chow and then stir to blend
+thoroughly and cook for fifteen minutes. Fill into all-glass jars and
+seal while hot.
+
+
+QUINCES
+
+The quince is the fruit of a tree of the apple and pear family, and
+a true native of southern Europe and Asia. It is cultivated in all
+temperate climates.
+
+The ancient Greeks and Romans accredited the quince with many healing
+powers. There is a legend of a beautiful Grecian maid who discovered
+the true secret of making marmalade, and this was afterward served by
+maids of Athens to their sweethearts after the conquests.
+
+The name marmalade is from the Portuguese, which is marmelo.
+
+The quince is a fruit that cannot be eaten in its raw state, but is
+most delicious in jam, jelly marmalade and quince butter, and vies
+with apple and guava as the best fruit for jelly making.
+
+The large, smooth fruit is the first choice, and it must be carefully
+handled as it bruises quickly; parts which are bruised very rapidly
+discolor to a dark brown. To keep the quinces any length of time, wipe
+them frequently with a dry cloth, and set on a wire tray so that there
+may be a free circulation of air around the place, and place in a
+cool, dry and well-ventilated room.
+
+The seeds of the quince are rich in a mucilage-like matter, and they
+form a jelly-like paste when soaked in water.
+
+
+FANCY QUINCE MARMALADE
+
+Prepare the quinces as for Roman quince marmalade and measure the
+fruit. To four quarts of cooked quinces and juice add
+
+  One package of seedless raisins,
+  One medium-sized bottle of maraschino cherries, cut into tiny bits,
+  Two cups of finely chopped almonds or other nuts,
+  Two and one-half quarts of granulated sugar.
+
+Place in the preserving kettle and bring to a boil. Cook slowly until
+a thick marmalade and then fill into sterilized jars. Adjust the
+rubber and lid and seal. Process in a hot water bath for fifteen
+minutes and then store in a cool, dry place.
+
+
+QUINCE JELLY
+
+Wash the quinces and then cut in half, and remove the seeds and cores
+and pare. Cut the pared quince in thin slices and then place in a bowl
+and cover with cold water.
+
+Place the parings and seeds of the quinces in a preserving kettle, and
+cover with cold water. Bring to a boil and cook until the parings are
+very soft. Mash frequently and turn into a jelly bag, and let drip.
+
+Measure the quince juice or liquid and return it to the preserving
+kettle. Bring to a boil and cook for ten minutes. Then add
+three-quarters cup of sugar for each cup of juice. Stir to thoroughly
+dissolve the sugar and then bring to a boil and cook for ten minutes.
+Pour into sterilized glasses. Cool and cover with melted paraffin and
+store in the usual manner for jellies.
+
+Now place the quinces which were cut into thin slices and cover with
+cold water in the preserving kettle, covering the sliced quinces with
+water two inches above the fruit in the kettle. Bring to a boil and
+then cook slowly until the sliced quinces are soft. Drain off the
+juice and then measure the cooked fruit. Return to the kettle and add
+
+  One quart of sugar,
+  One cup of water
+
+to every three quarts of cooked sliced quinces. Place on stove and
+cook slowly until a very thick jam. Fill in sterilized jars and adjust
+the rubber and lid and seal. Process in hot water bath for fifteen
+minutes and then cool and store.
+
+Use the liquid strained from the cooked quinces for jelly, following
+the rule for quince jelly.
+
+
+ROMAN QUINCE MARMALADE
+
+Wash the quinces, and then pare and cut into thin slices. Place in a
+preserving kettle and cover with cold water. Place on the stove
+and cook until tender. Now place the parings, cores and seeds in a
+separate kettle and cover with cold water. Bring to a boil and cook
+slowly until the pulp is very soft. Strain and add this liquid to the
+quinces which are cooking. Cook the quinces until very soft. Then mash
+through a fine sieve.
+
+Now measure this crushed pulp and juice and return to the preserving
+kettle. Bring to a boil and cook for fifteen minutes, and add
+two-thirds quart of sugar for every quart of the prepared quince pulp.
+Stir the sugar until it dissolves and then bring to a boil, and cook
+slowly until the mixture is a thick jam. Pour into sterilized glasses
+or bowls and cool. Cover with melted paraffin.
+
+This Roman quince marmalade was accredited with the power to heal
+coughs and colds.
+
+
+QUINCE CHIPS
+
+Wash and pare one dozen quinces, and then cut into quarters and remove
+the cores. Now cut into thin slices and place in a preserving kettle,
+and cover with cold water. Cook until tender and then cover the
+parings, cores and seeds with cold water, and cook until very soft.
+Strain off the liquid and return this liquid to the preserving kettle
+and boil to reduce to two cups; then add four pounds of sugar. Stir
+to thoroughly dissolve the sugar and then boil until it forms a
+thread when tested from the prongs of a fork. Now add the well-drained
+quinces that have been cooked until they are tender, and let the
+mixture simmer for two hours.
+
+Remove the kettle and set aside overnight. The next morning reheat the
+quinces and let boil for two hours.
+
+Set aside for twenty-four hours and repeat for three days. Turn into a
+sieve or put through a colander to drain. When well drained and nearly
+dry, separate each piece of quince and roll in granulated sugar. Let
+dry in a warm room and then pack into boxes lined with wax paper.
+Place wax paper between the layers. The liquor drained from the
+quinces may be placed in glasses and stored for quince jelly. This
+delicious Greek confection was served at banquets and on all gala
+occasions.
+
+
+BEEF CROQUETTES
+
+  One and one-half cups of finely cooked beef,
+  One cup of very thick cream sauce,
+  One teaspoon of salt,
+  One teaspoon of paprika,
+  One teaspoon of Worcestershire sauce,
+  One-quarter teaspoon of mustard,
+  Two tablespoons of grated onion.
+
+Mix thoroughly and then form into croquettes and roll lightly in
+flour. Dip in beaten egg and then in fine crumbs, and fry until golden
+brown in hot fat.
+
+
+SPANISH STEAK
+
+Have the butcher cut two pounds from either the round or the chuck
+steak and then wipe with a damp cloth. Now pat well with flour and
+lay on a baking dish. Place in a hot oven and baste every ten minutes,
+using about one cup of boiling water. Cook for twenty minutes and then
+add
+
+  One cup of sliced onions,
+  One cup of well-drained tomatoes.
+
+Return to the oven and bake for fifteen minutes and then remove and
+season with salt and paprika and four tablespoons of grated cheese.
+Return to the oven for five minutes.
+
+
+JUST A PIG'S HEAD AND SET OF FEET
+
+Have the butcher split the head and then cleanse, removing the brain
+and tongue. Discard the eyes. Then wash in plenty of cold water
+and cleanse thoroughly. Place the head, feet and tongue in a large
+preserving kettle and cover with cold water and add
+
+  One and one-half cups of sliced onions,
+  Two carrots, cut in dice,
+  One and one-half cups of dried celery leaves,
+  One-half ounce of celery seed,
+  One-half ounce of mustard seed,
+  One tablespoon of thyme,
+  One tablespoon of sage,
+  One tablespoon of sweet marjoram,
+  One dozen whole allspice,
+  One bunch of potherbs.
+
+Bring to a boil and skim frequently and cook until the meat on the
+head and feet is tender. Remove the head, feet and tongue and boil the
+liquid for ten minutes to reduce. Strain and then measure. To two and
+one-half quarts of this stock add
+
+  One tablespoon of black pepper,
+  Three tablespoons of salt,
+  Two cups of oatmeal,
+  Three cups of cornmeal,
+  One cup of whole-wheat flour,
+
+and then meat, chopped fine from the set of pig's feet. Cook slowly,
+stirring frequently. Cook until very thick, like mush, on the back
+part of the range, and then rinse a square loaf-shaped pan with cold
+water. Pour in the scrapple and then place the balance of the stock,
+three pints, in a preserving kettle and add one cup of vinegar.
+Bring to a boil and cook for fifteen minutes to reduce. Add the meat,
+removed from the head and cut into neat pieces. Rinse a loaf-shaped
+pan with cold water, and then pour in the mince. Set in a cool place
+to mould.
+
+The scrapple may be formed into croquettes and dipped in flour and
+fried until golden brown, or it may be cut into thin slices and fried
+in the usual manner. Cut the head cheese in slices and serve with
+mustard sauce.
+
+Cook the brains for breakfast or luncheon.
+
+
+
+
+CANDY
+
+
+TO MELT CHOCOLATE FOR DIPPING
+
+Either the plain or sweet chocolate may be used for dipping. To
+prevent streaking or turning gray, the chocolate must be melted at
+a low temperature, so fill the lower part of the double boiler with
+boiling water. Place the top compartment in position, then add the
+chocolate which has been cut fine. Add one tablespoon of salad oil to
+each half-pound. Stir frequently until the chocolate melts and then
+dip in the fondant centres, nuts or pieces of candied fruit. Place to
+dry on a board which has been covered with oil cloth.
+
+
+GINGER CRYSTALS
+
+Soak three level tablespoons of gelatine in one-half cup of cold water
+for one hour. Then place in a saucepan that is free from grease
+
+  Two cups of sugar,
+  One cup of water.
+
+Bring to a boil and cook for five minutes, then add the prepared
+gelatine. Stir to dissolve thoroughly, then bring to a boil again and
+cook for twelve minutes. Remove from the fire and add
+
+  One tablespoon of lemon juice,
+  Two-thirds cup of crystallized ginger, cut in tiny bits.
+
+Rinse an oblong pan with cold water and drain well. Turn in the cooked
+mixture and set in a cool place for twelve hours to become firm. Then
+loosen from the pan and remove. Turn on the table and cut into blocks.
+Roll in granulated sugar and let stand to crystallize.
+
+
+BON-BONS
+
+The first thing to do is to prepare the fondant, which is easily
+done if you own a candy thermometer. Just place in a saucepan that is
+absolutely free from grease
+
+  Two cups of granulated sugar,
+  One-fourth cup of white corn syrup,
+  One-half cup of boiling water,
+  One-half teaspoon of cream of tartar.
+
+Adjust candy thermometer to side of saucepan.
+
+Set in a warm place for a few minutes to melt the sugar and then stir
+well. Wipe the sides of the saucepan with a damp cloth to remove the
+sugar crystals. Place the saucepan on the stove and bring to a boil.
+Cook until it reaches 240 degrees on the candy thermometer. Remove
+from the stove. Pour on well oiled meat platter and let cool. When
+cool, work to a creamy mass and then knead like bread dough. Place in
+a bowl and let stand for one day to ripen in a cool place. Cover bowl
+with a cloth that has been wrung very dry from hot water. This
+fondant may be used between halves of English walnuts, as centres for
+chocolates or to cover almonds or pieces of fruit. It can also be used
+for dipping and making bon-bons.
+
+
+SUGARLESS CANDY
+
+This fruit paste is the invention of an old Italian fruit merchant
+who specialized years ago in crystallized fruits. Put through the food
+chopper
+
+  One-quarter pound of cocoanut,
+  One-half pound of seedless raisins,
+  One-half pound dates, figs,
+  One pound shelled nuts, add two tablespoons syrup, form in balls
+          and oblongs.
+
+
+TO USE FONDANT FOR DIPPING
+
+Place one-half of the fondant in the top part of a double boiler and
+fill the lower part with boiling water. Add about one tablespoon of
+boiling water to the fondant and stir continually to reduce to a
+thick cream. Dip in the pieces of nut, candied fruit or balls of
+plain-flavored fondant. Let dry on waxed paper or oil cloth covered
+board.
+
+When the fondant becomes too dry for further dipping, scrape from
+the pan, using a wooden spoon and form into balls. Dip them in melted
+chocolate.
+
+  One-half pound of shelled peanuts,
+  One-half pound of prunes,
+  One-half pound of apricots,
+  One-half pound of citron.
+
+Mix and form into balls or cylinders. Roll in finely chopped cocoanut
+or finely chopped nuts; or line a tin box, such as the sugar wafers
+come in, with wax paper, and then fill with the fruit mixture. Press
+hard to make it firm and let stand for four hours. Remove from the box
+and cut in half-inch slices.
+
+A box packed with an assortment of these delicious homemade candies
+will make a very desirable present.
+
+
+
+
+CHRISTMAS DINNER
+
+
+A SELECTION OF MENUS FOR FAMILY OF TEN PERSONS
+
+No. 1
+
+      Celery                    Radishes
+              Oyster Cocktail
+ Fillets of Codfish                Tartare Sauce
+      Potato Balls          Parsley Butter
+  Pickled Cucumbers                    Chow-chow
+       Roast Turkey, New England Filling
+    Brown Gravy              Cranberry Jelly
+          Lettuce    Canadian Dressing
+   Plum Pudding                      Vanilla Sauce
+                      Coffee
+            Nuts                  Raisins
+
+
+No. 2
+
+FOR FAMILY OF SIX
+
+  Home-made Piccalilli       Water-cress
+              Clear Tomato Soup
+               Grilled Oysters
+ Pan Broiled Chicken          Bacon Garnish
+       Brown Gravy       Currant Jelly
+ Sweet Potato Pone             String Beans
+         Lettuce       Russian Dressing
+      Mince Pie                  Coffee
+            Nuts       Raisins
+
+
+No. 3
+
+FOR FAMILY OF FOUR
+
+               Grape-fruit Cocktail
+                      Celery
+ Fried Smelts                  Tartare Sauce
+                    Cole Slaw
+   Baked Guinea Hen              Brown Gravy
+                    Spiced Preserve
+                  Baked White Potatoes
+                    Creamed Onions
+   Lettuce                    Sour Cream Dressing
+             Pumpkin Pie       Coffee
+       Nuts                              Raisins
+
+
+No. 4
+
+FOR JUST US TWO
+
+                  Grape-fruit Maraschino
+                      Panned Oysters
+  Fillet of Halibut                       Creole Sauce
+         Broiled Squab           Bacon Garnish
+                      Currant Jelly
+                  Browned Sweet Potatoes
+                      Mashed Turnips
+         Lettuce               Mayonnaise Dressing
+    Individual Mince Tarts                    Coffee
+             Nuts                      Raisins
+
+The marketing list will be as follows for Menu No. 1:
+
+  One bunch of celery containing six stalks. (It will be real
+          economy to purchase the well-bleached celery, as this has
+          less waste.)
+  Two bunches of radishes,
+  Fifty small oysters for the cocktails,
+  One and one-half pounds of sliced cod,
+  One-quarter peck of white potatoes,
+  One-quarter peck of onions,
+  Fifteen pound turkey,
+  One bunch of parsley,
+  One pound of cranberries,
+  One-half peck of sweet potatoes,
+  Two large cauliflower,
+  One large head of lettuce,
+  Home-made pickled cucumber and chowchow,
+  Home-made plum pudding,
+  One-half pound of almonds,
+  One and one-half pounds of layer raisins.
+
+
+FILLET OF CODFISH, TARTARE SAUCE
+
+Divide slices into neat fillets and season and roll in flour. Dip in
+beaten egg and then roll in fine crumbs. Fry until golden brown in hot
+fat.
+
+
+TARTARE SAUCE
+
+Use eggless mayonnaise as a base for this sauce. Place in a soup plate
+
+  Three tablespoons of evaporated milk,
+  One teaspoon of mustard,
+  One teaspoon of paprika,
+  One-quarter teaspoon of white pepper.
+
+Mix and then beat one cup of salad oil and then add
+
+  One-half cup of finely chopped parsley,
+  Three onions, grated,
+  One large sour pickle, chopped fine,
+  One tablespoon of vinegar,
+  One teaspoon of salt.
+
+Mix well and then serve cold.
+
+In preparing the potato balls, use the left-over portion after making
+the balls into mashed potatoes. Cook the balls in boiling water,
+usually about ten minutes. Drain and then cover with a cloth to make
+mealy. Then roll in melted butter and sprinkle with finely chopped
+parsley.
+
+
+CANDIED SWEET POTATOES
+
+Cook the potatoes in their skins and then cool and remove the skins.
+Now place in heavy iron frying pan
+
+  One and one-half cups of syrup,
+  One-half teaspoon of cinnamon,
+  One-half teaspoon of nutmeg.
+
+Bring to a boil and cook for five minutes. Add the sweet potatoes and
+baste continually with the syrup, allowing them to simmer slowly for
+twenty minutes. Do not cut or slice the potatoes.
+
+
+PREPARING THE TURKEY
+
+Select a full plump bird rather than a large lean one. Remove all
+pin-feathers and then singe and draw. Remove the neck and wash well in
+plenty of warm water. Prepare the following filling:
+
+
+NEW ENGLAND FILLING
+
+Put the coarse outside branches of the celery through the food chopper
+and add
+
+  One quart of onions,
+  One-half bunch of parsley,
+  One and one-quarter pounds of stale bread.
+
+Turn into a bowl and add
+
+  One level tablespoon of salt,
+  One level teaspoon of pepper,
+  One and one-half teaspoons of poultry seasoning,
+  One-half cup of melted shortening.
+
+Mix thoroughly and then fill into the bird. Sew the opening with a
+darning needle and a stout string. Place part of the filling in the
+front of the breast bone, then draw the flap of skin over to the back
+and fasten. Now rub the bird well with shortening and pat one cup of
+flour over the breast, wings, thighs and legs. Place in large roasting
+pan and place in a hot oven. Let the turkey brown slightly, then turn
+the breast down, reducing the heat to moderate and commence to baste
+with prepared mixture. Baste every ten minutes, allowing the turkey
+one-half hour to heat and twenty minutes to the pound or about three
+and one-half hours.
+
+
+LUM GUM GUE
+
+Spread saltine crackers thickly with marshmallow whip. Now spread with
+jelly and top off with more marshmallow. Cover with finely chopped
+nuts. Place in hot oven to brown slightly.
+
+
+CENTURY CHEESE SANDWICHES
+
+  One-half cup of cottage cheese,
+  Two pimentoes, chopped fine,
+  One onion, grated,
+  One-half cup of finely chopped parsley,
+  Four tablespoons of mayonnaise dressing,
+  One teaspoon of salt,
+  One teaspoon of paprika.
+
+Mix and spread on thin slices of buttered bread. Place a crisp leaf
+of lettuce between bread crumbs. Cut diagonally across the sandwich,
+forming into triangles. Place a slice of pickle on top and serve.
+
+
+FRUIT SANDWICHES
+
+Chop fine
+
+  One-half cup of seeded raisins,
+  One-half cup of figs, stones prunes or apricots,
+  One tablespoon of syrup,
+  One tablespoon of lemon juice.
+
+Mix to blend thoroughly, then spread upon the butter-thin crackers.
+Cover with a second cracker and serve.
+
+
+LACE COOKIES
+
+Place in a mixing bowl
+
+  One cup of syrup,
+  Four tablespoons of shortening,
+  One egg,
+  Three and one-half cups of oatmeal,
+  Three-quarters cup of flour,
+  One level tablespoon of baking powder,
+  One teaspoon of vanilla.
+
+Beat just enough to mix, then form into round balls and set three
+inches apart on well-greased baking sheet. Bake for fifteen minutes in
+moderate oven. Place one-half teaspoon of marshmallow on each cookie.
+
+
+GRANDMOTHER'S FRUIT CAKE
+
+Place in a mixing bowl
+
+  One cup of sugar,
+  One cup of syrup,
+  Three-quarters cup of shortening,
+  Two eggs.
+
+Cream until light and then add
+
+  Three tablespoons of cocoa,
+  One tablespoon of cinnamon,
+  One teaspoon of nutmeg,
+  One teaspoon of allspice,
+  One-half teaspoon of cloves,
+  Three-quarters cup of black coffee,
+  Four cups of sifted flour,
+  Three tablespoons of baking powder,
+  Two cups of seeded raisins,
+  One cup of finely chopped nuts,
+  One-half cup of finely chopped citron,
+  One-half cup of finely dried apricots,
+  One-half cup of finely chopped stoned prunes.
+
+Mix thoroughly, then grease the pan and line with three thicknesses of
+paper. Grease and flour the paper. Pour in the cake mixture and make
+smooth on top. Bake one and one-quarter hours in a slow oven. Set the
+baking pan in another one and add one cup of boiling water to the pan
+in which the cake pan is set.
+
+This amount will make four and one-half pounds of cake, and it may be
+divided into two pans if so desired.
+
+When the cake is cool, remove from the paper and spread with a good
+jam or preserve. Set in an air-tight can to blend. When ready to use,
+wipe the cake with a damp cloth and spread with chocolate or white
+icing.
+
+
+MORAVIAN FRUIT CAKE
+
+Place in a mixing bowl
+
+  Three-quarters cup of syrup,
+  One-half cup of sugar,
+  One-half cup of shortening,
+  Two tablespoons of cocoa,
+  Two teaspoons of cinnamon,
+  One teaspoon of nutmeg,
+  One-half teaspoon of allspice,
+  One-half teaspoon of ginger,
+  One-half teaspoon of cloves,
+  Three cups of flour,
+  Two level tablespoons of baking powder,
+  Three-quarters cup of milk,
+  One egg.
+
+Beat to mix and then add
+
+  One and one-half cups of seeded raisins,
+  One cup of dried apples, chopped fine,
+  One cup of finely chopped nuts,
+  One-half cup of finely chopped citron.
+
+Mix in the fruit thoroughly, then grease the pan and line with paper.
+Grease and flour the paper. Turn in the cake mixture and bake in a
+slow oven for one hour.
+
+
+A SMALL FRUIT CAKE
+
+Place in a mixing bowl
+
+  One-half cup of seeded raisins,
+  One-half cup of finely chopped nuts,
+  One-half cup of finely chopped citron,
+  One-half cup of finely chopped apricots,
+  One cup of syrup,
+  One-half cup of brown sugar,
+  One-half cup of shortening,
+  One-half cup of cold coffee,
+  One egg,
+  Two and one-half cups of flour,
+  Two tablespoons of baking powder.
+
+Mix thoroughly and bake like a Moravian fruit cake.
+
+
+A WAR CAKE OF 1865
+
+Place in a mixing bowl
+
+  One and one-half cups of molasses,
+  One cup of shortening,
+  One cup of quince or peach preserves,
+  One cup of finely chopped nuts,
+  Three-quarters cup of finely chopped candied orange peel,
+  One-half cup of finely chopped candied lemon peel,
+  Three cups of seeded raisins,
+  One tablespoon of cinnamon,
+  One teaspoon of nutmeg,
+  One-half teaspoon of allspice,
+  One-half teaspoon of cloves,
+  Five cups of sifted flour,
+  Three level tablespoons of baking powder,
+  One egg,
+  One and one-half cups of thin apple sauce.
+
+Mix thoroughly and then grease the pan and line with paper. Grease and
+flour the paper, turn in the mixture and bake one and one-half hours
+in a slow oven.
+
+
+TOM-TIDDLE GINGERBREAD
+
+Place in a mixing bowl
+
+  One cup of molasses,
+  One-half cup of brown sugar,
+  One-half cup of shortening,
+  One tablespoon of cinnamon,
+  One teaspoon of ginger,
+  One teaspoon of allspice.
+
+Mix and then add
+
+  One cup of cold coffee,
+  Four cups of sifted flour,
+  Three level tablespoons of baking powder.
+
+Beat to mix. Pour into greased and floured baking pan, cover with
+prepared crumbs and bake in a moderate oven for forty minutes.
+
+
+TOASTED CHEESE SANDWICHES
+
+Cut bread into strips the width of a finger. Toast them, place a thin
+slice of cheese on the toast and toast again. Dust with paprika.
+
+
+DELMONTE DRESSING
+
+Place in a mixing bowl
+
+  Four finely chopped pimentoes,
+  One grated onion,
+  Four tablespoons of finely chopped parsley,
+  Seven tablespoons of salad oil,
+  Three tablespoons of vinegar or lemon juice,
+  One teaspoon of sugar,
+  One teaspoon of salt,
+  One teaspoon of paprika,
+  Three tablespoons of catsup.
+
+Mix and then serve.
+
+Leisurely preparation of the Christmas dinner makes for its success.
+Each family is an authority in itself as to the choice of the piece
+de resistance. Turkey, duck, goose, chicken, guinea hen, suckling pig,
+shoulder of fresh pork and the baked ham afford a splendid variety.
+
+
+SUGGESTIVE MENUS
+
+No. 1
+
+                  Clear Tomato Soup
+                       Celery
+    Roast Turkey                    Filling
+       Brown Gravy        Cranberry Jelly
+               Mashed White Potatoes
+       Creamed Onions            Coleslaw
+          Mince Pie            Coffee
+
+
+No. 2
+
+                  Home-made Pickles
+Celery Soup                                   Radishes
+      Roast Goose                 Potato Filling
+ Roast Apples                          Currant Jelly
+Sweet Potato Pone                          Cauliflower
+               Celery and Cabbage Salad
+   Cranberry Pie                             Coffee
+
+
+No. 3
+
+                       Olives
+ Celery                                        Pea Soup
+        Baked Fresh Country Shoulder of Pork
+ Brown Gravy                                Apple Sauce
+        Candied Sweet Potatoes       Spinach
+  Lettuce                          French Dressing
+                    Pumpkin Pie
+                       Coffee
+
+
+No. 4
+
+                      Chow-chow
+    Celery                                Water-cress
+                Oysters on Half Shell
+                Champagne Style Sauce
+   Baked Ham                            Currant Jelly
+          Browned Sweet and White Potatoes
+                Spiced Cucumber Rings
+     Corn                                       Peas
+       Lettuce                       Cranberry Roll
+                       Coffee
+
+
+ROAST GOOSE
+
+Select a plump bird and remove the pin-feathers. Singe and draw, then
+wash well in warm water, using a vegetable brush to scrub the skin.
+Plunge into cold water. Now place the goose in a preserving kettle and
+add
+
+  One fagot of soup herbs,
+  Two onions.
+
+Sufficient boiling water to cover. Bring to a boil and cook for
+three-quarters of an hour. Remove and let cool. Place one-half cup of
+shortening in a large frying pan and add
+
+  One and one-half cups of finely chopped onions.
+
+Cook until soft and add
+
+  Two cups of mashed potatoes,
+  One cup of fine bread crumbs,
+  One-half cup of finely chopped parsley,
+  One-half cup of finely chopped celery leaves,
+  One-half cup of finely chopped pimentoes,
+  The meat picked from the neck and giblets, chopped fine, also
+  One teaspoon of thyme,
+  Three-quarters teaspoon of sweet marjoram,
+  One-quarter teaspoon of sage,
+  One-half teaspoon of poultry seasoning.
+
+Cook slowly, turning frequently for one-half hour. Cool and then
+fill the goose. Sew the opening with darning needle and stout string.
+Fasten the flap and neck, then rub the bird well with plenty of
+shortening. Dust thickly with flour. Place in a roasting pan in hot
+oven for twenty minutes, then commence to baste, using boiling water.
+Reduce the heat to moderate, turn the goose breast down and cook for
+two and one-half hours. About one-half hour before removing from the
+oven, turn the bird on its back and let the breast brown nicely. Lift
+to a warm plate and garnish with roast or baked apples.
+
+To make the gravy, drain nearly all the fat from the pan, add
+sufficient boiling water and cook for a few minutes.
+
+
+PEA SOUP
+
+Soak one cup of dried peas in one quart of warm water overnight. In
+the morning, wash and drain, then mince four ounces of salt pork fine.
+Place in a saucepan and add
+
+  One and one-half cups of sliced onions.
+
+Cook slowly until soft, but not brown, then add the peas and
+
+  Five pints of cold water,
+  One bunch of soup herbs,
+  One-half teaspoon of poultry seasoning.
+
+Add well-cracked bones from the shoulder. Bring to a boil and cook
+slowly for three and one-half hours. Cool, then put through a coarse
+sieve into a bowl and set aside until needed. To serve: Reheat and add
+two tablespoons of finely chopped parsley. If too thick, reduce with a
+little boiling water.
+
+
+FRESH COUNTRY SHOULDER OF PORK
+
+Select a plump shoulder of pork, weighing about seven and one-half
+pounds. Have the butcher bone and roll the shoulder. Now put the
+coarse branches and sufficient green tops of celery through the food
+chopper to measure one cup. Place in a bowl and add
+
+  One cup of finely chopped onion,
+  One-half teaspoon of sage,
+  One teaspoon of poultry seasoning,
+  One teaspoon of salt,
+  One-half teaspoon of pepper.
+
+Mix well and then pack into the shoulder. Wipe shoulder, rub well with
+shortening, and pat in one cup of flour. Place in a roasting pan and
+place in a hot oven. Let brown for thirty minutes. Reduce the even
+heat to moderate and commence to baste, using boiling water, and baste
+every fifteen minutes. Cook for three and one-quarter hours. Turn
+frequently and when ready to serve, lift to a warm platter and garnish
+with parsley. Drain the excess fat from the pan and add the required
+amount of boiling water to make the gravy.
+
+
+HUNGARIAN GOULASH
+
+Cut one pound of lean stewing beef in pieces and place in a saucepan
+and cover with boiling water. Cook slowly until tender and then add
+
+  One-half cup of onions,
+  One carrot, diced,
+  One fagot of soup herbs.
+
+When the meat is tender, season with
+
+  One teaspoon of salt,
+  One and one-half teaspoons of paprika.
+
+Thicken the gravy with browned flour and then add one-half cup of sour
+cream. Garnish with finely chopped parsley.
+
+
+MENUS FOR SIX PERSONS FOR CHRISTMAS DAY
+
+BREAKFAST 9 A.M.
+
+               Grape-fruit
+            Cereal and Cream
+Broiled Mackerel         Parsley Butter
+ Lyonnaise Potatoes         Hot Rolls
+                 Coffee
+
+
+CHRISTMAS DINNER 4 P.M.
+
+                Clear Tomato Soup
+        Celery                    Cole Slaw
+             Tuna Fish a la Newburg
+Potato Balls                  Sliced Cucumbers
+                  Roast Turkey
+   Game Filling                 Brown Gravy
+                 Cranberry Sauce
+             Candied Sweet Potatoes
+ Spinach                                 Corn
+     Lettuce               Russian Dressing
+Individual Plum Puddings                Coffee
+
+
+OR
+
+BREAKFAST 9 A.M.
+
+               Sliced Oranges
+              Cereal and Cream
+  Broiled Ham               Parsley Butter
+                Poached Eggs
+Grilled Potatoes               Corn Muffins
+                  Coffee
+
+
+DINNER
+
+4 P.M.
+
+  Celery          Pickles          Olives
+              Sardine Canape
+                 Bouillon
+ Miniature Codfish Balls      Tomato Sauce
+Parsley Potato Balls               Cucumbers
+          Baked Sugar-Cured Ham
+ Currant Jelly        Champagne Style Sauce
+   Paprika Potatoes                  Peas
+              Asparagus Salad
+             Delmonte Dressing
+ Individual Hot Mince Tarts          Coffee
+
+Almost any choice of meat may replace the turkey or ham. Chicken
+guinea hen, duck, geese, squabs or baby pig and any one of these will
+blend very nicely and balance the meal.
+
+For six persons prepare the grapefruit early the evening before and
+then set in the ice box until needed. Use a prepared breakfast cereal,
+such as corn flakes, etc. This eliminates cooking the cereal.
+
+
+BROILED MACKEREL
+
+Select two medium-sized or three small mackerel and place in a large
+pan to soak early the day before Christmas. Place the skin side up
+and cover with warm water. Just after the evening meal, drain the
+mackerel, cover again with warm water and let stand overnight. This
+will remove the excess salt. In the morning, place in a large baking
+pan, set in the broiler or hot oven and baste every four minutes with
+boiling water. Cook for fifteen minutes for a large mackerel and about
+ten minutes for small fish. Lift to a hot platter and cover with
+
+
+PARSLEY BUTTER
+
+  Two ounces of butter,
+  One-half cup of finely chopped parsley,
+  One tablespoon of grated onion,
+  One tablespoon of Worcestershire sauce.
+
+Work to a smooth mass, then spread on the fish and serve with a lemon
+cut in wedge-shaped pieces.
+
+
+TUNA FISH A LA KING
+
+Open a can of tuna fish and turn into a china dish. Now place in a
+saucepan
+
+  One and one-half cups of milk,
+  Four tablespoons of flour.
+
+Stir to blend, then bring to a boil and cook five minutes. Add
+
+  Three tablespoons of finely minced parsley,
+  One tablespoon of grated onion,
+  One well-beaten egg,
+  One teaspoon of salt,
+  One teaspoon of paprika.
+
+Add the tuna fish, which has been broken into large flakes. Heat. When
+smoking hot, serve in ramekins. Set the ramekin on a tea plate and
+then place in a small pile four potato balls, which have been rolled
+in melted butter covered with finely minced parsley, then sliced and
+well-seasoned cucumbers.
+
+
+CLEAR TOMATO SOUP
+
+Use
+
+  One can of tomato soup,
+  One quart of water,
+  One teaspoon of salt,
+  Two tablespoons of grated onion,
+  Two tablespoons of finely minced parsley,
+  Two beef cubes.
+
+Heat slowly, then serve with tiny squares of toast.
+
+
+LYONNAISE POTATOES
+
+  One-half cup of finely chopped onions,
+  One quart of thinly sliced cold-boiled potatoes.
+
+Mix and then place one-half cup of shortening in a frying pan and when
+hot, add the potatoes. Cook slowly until well browned.
+
+
+TO PREPARE INDIVIDUAL PLUM PUDDINGS
+
+Take large pudding and mould it into small ones. Set in a double
+boiler and heat.
+
+
+FOR MENU NO. 2
+
+Broil or bake the ham.
+
+To grill potatoes: Cut them into thin slices and place on a baking
+pan. Brush with shortening and broil in the gas oven for ten minutes.
+
+
+PAPRIKA POTATOES
+
+Select medium-sized potatoes and bake. When ready to serve, split
+open. Place a piece of butter in each potato and dust with paprika.
+
+Use canned asparagus for the salad.
+
+
+SARDINE CANAPE
+
+Open a large can of sardines and turn on a plate; let drain. Then
+cut and toast for each person an oblong piece of bread. Spread with
+butter. Then lay on the toast two sardines. Sprinkle them with
+
+  One tablespoon of finely minced pimentoes,
+  One teaspoon of finely minced onion,
+  One teaspoon of finely minced parsley.
+
+Serve with wedge-shaped section of sliced ham.
+
+Use the bouillon cubes for making the bouillon.
+
+
+MINIATURE CODFISH BALLS
+
+  One and one-half cups of mashed potatoes,
+  Three-quarters cup of prepared codfish,
+  One onion, grated,
+  One-half cup of finely minced parsley.
+
+Mix and then form into tiny balls. Roll in flour and then dip in
+beaten egg and roll in fine crumbs. Fry until golden brown in hot fat.
+Roll cooked potato balls in melted butter and parsley.
+
+
+BAKED SUGAR-CURED HAM
+
+Boil the ham and then remove the skin and trim. Now place in a bowl
+
+  One cup of brown sugar or molasses,
+  One tablespoon of cinnamon,
+  One teaspoon of nutmeg,
+  One teaspoon of allspice,
+  One-half teaspoon of thyme.
+
+Mix, spread over the ham and bake in a hot oven for one and
+one-quarter hours. Baste every ten minutes with boiling water.
+
+
+NEW YEAR'S MENU
+
+BREAKFAST
+
+             Sliced Bananas
+            Cereal and Cream
+Codfish Cakes                 Tomato Sauce
+  Toast                    Coffee
+
+
+DINNER
+
+        Barley Broth with Vegetables
+          Lamb Cutlets, Mentone
+Mashed Potatoes                Mashed Turnips
+              Celery Salad
+  Raisin Pie                      Coffee
+
+
+SUPPER
+
+Radishes                       Celery
+           Salmon a la King
+            Potato Cakes
+              Coleslaw
+ Chocolate Cake                 Tea
+
+
+SALMON A LA KING
+
+Place in a saucepan
+
+  Two cups of milk,
+  Six tablespoons of flour.
+
+Stir to dissolve, then bring to a boil and cook for 5 minutes. Add one
+can salmon free from bones and skin.
+
+  Juice of one lemon,
+  One teaspoon of salt,
+  One-half teaspoon of pepper,
+  Two well-beaten eggs.
+
+Heat to boiling point and serve on toast.
+
+
+LAMB CUTLETS MENTONE
+
+Have the butcher cut the neck of lamb or mutton for cutlets. Wipe with
+a damp cloth and place in a saucepan with
+
+  Two onions,
+  One quart of boiling water.
+
+Cook slowly until tender, then remove the cutlets and flatten well.
+Roll in flour and then brown in hot fat. Now add one and one-half
+cups of sliced onions to the fat in the pan, left from browning the
+cutlets. Toss and brown very lightly. Now add one cup of water and
+cook until the onions are soft and the water evaporated. Dust
+three level tablespoons of flour over the onions and toss to blend
+thoroughly. Then add
+
+  One-half can of tomato soup,
+  Three-quarters of a cup of water.
+
+Bring to a boil; add the cutlets and let simmer for ten minutes. Lift
+the onions to a hot platter, then place the cutlets on top and pour
+the gravy over the meat. Garnish with one tablespoon of finely chopped
+parsley.
+
+
+RAISIN PIE
+
+Place one package of seedless raisins in a saucepan and add
+
+  One cup of syrup,
+  Three-quarters of a cup of water,
+  Six tablespoons of cornstarch.
+
+Dissolve the starch in the water before adding to the syrup and
+raisins, then bring to a boil. Cook slowly for five minutes and then
+cool and use for the pie. When ready to place in the pie add
+
+  One tablespoon of lemon juice,
+  Grated rind of one-quarter lemon.
+
+
+TOMATO SAUCE
+
+Place one-half can of tomato soup in a saucepan and add
+
+  One-half cup of water,
+  Two level tablespoons of cornstarch.
+
+Stir to dissolve the starch and then bring to a boil and cook for five
+minutes.
+
+
+VIRGINIA STYLE BAKED HAM
+
+Purchase a boiled boneless ham and place in baking pan.
+
+Open one and one-half pound can of syrup and add
+
+  Two tablespoons of cinnamon,
+  One tablespoon of nutmeg,
+  One teaspoon of allspice,
+  One teaspoon of cloves,
+  One teaspoon of ginger.
+
+Mix well, then spread on the ham and dust lightly with the flour.
+Baste frequently with the syrup. Bake in a slow oven for one and
+one-fourth hours.
+
+
+MENUS FOR THE NEW YEAR'S PARTY
+
+Planning a real, old-fashioned watch party to see the old year out and
+the new one in will afford a real entertainment. Have the folks arrive
+about 10 o'clock and then pass an hour and a half in dancing, singing
+and generally having a real good old-fashioned time. Then about 11.45
+serve the supper, so that just before midnight all are ready with a
+toast to the new year.
+
+Arrange so that each guest is in his place standing, with a wassail
+cup in hand, and then at three minutes of 12, darken the room. When 12
+o'clock is struck, turn on the lights and drink a Happy New Year.
+
+New Year merrymaking is as old as the history of England. There the
+head of the house assembles the family around the wassail bowl to
+drink the healths of every one. The Saxon phrase "Wasshael" means
+"Your health"; hence the wassail bowl. In many of the shires and
+counties the lads and lassies secure a large bowl and ornament it with
+ribbons and artificial flowers, and, with this visit the gentry, all
+the while singing songs suitable to the occasion.
+
+
+AN ENGLISH WASSAIL
+
+Place two gallons of cider in a large punch bowl and add
+
+  A large lump of ice,
+  One-half dozen bananas, cut in thin slices,
+  One-half dozen oranges, cut in slices and then in small pieces,
+  One medium-sized bottle of maraschino cherries,
+  Small baked apple.
+
+Cut the cherries into tiny bits and use the juice also. Put in one
+baked apple for each guest. The apples are afterward eaten with a
+fork. Mix and serve.
+
+Here are some suggestions for supper:
+
+
+MENU NO. 1
+
+           Celery          Olives
+              Home-made Pickles
+              Chicken a la King
+              Potato Croquettes
+               Cheese Crackers
+          Cake     Jelly     Coffee
+
+
+MENU NO. 2
+
+
+           Radishes       Celery
+            Home-made Relishes
+            Virginia Baked Ham
+               Potato Salad
+           Rolls          Butter
+             Coffee       Cake
+
+
+COUNTRY SUPPER
+
+         Radishes          Celery
+            Home-made Relishes
+            Roast Suckling Pig
+    Brown Gravy          Apple Sauce
+  Mashed White Potatoes    Sauerkraut
+                 Coleslaw
+            Bread and Butter
+   Cranberry Pie            Coffee
+
+An old custom of the new year has been revived--making calls. Folks
+now visit about on New Year's Day very much in the same way as grandma
+entertained and kept open house on this day.
+
+To serve on New Year's visits:
+
+          Celery           Olives
+            Pimento Sandwiches
+           Baked Ham Sandwiches
+       Celery and Cheese Sandwiches
+           Tea, Coffee or Cocoa
+
+Other folks will prefer to entertain with a New Year's dinner. Perhaps
+this will give a suggestion:
+
+           Oysters on Half Shell
+                  Celery
+       Ye Olde-tyme Vegetable Soup
+     Boiled Fish             Egg Sauce
+  Baked Ham        Champagne Style Sauce
+    Browned Potatoes               Peas
+                 Coleslaw
+   Mince or Apple Pie             Coffee
+         Nuts                 Raisins
+
+
+COD BASSLANO
+
+The serving of a fish entree with the Sunday dinner gives just the
+right zest to the meal. Select two slices of cod or other sliced
+fish. Cut into small fillets and season and then roll in flour. Dip in
+beaten egg and then roll in fine bread crumbs. Fry until golden brown
+in hot fat and serve with tartare sauce.
+
+
+ROAST LOIN OF PORK
+
+Select a five- or six-pound cut and have the butcher remove the entire
+chine bone. Wipe and place in a baking pan and pat in one cup of
+flour. Core one apple for each service and place meat in the hot oven.
+Let brown and then reduce the heat and allow one-half hour for the
+meat to the pound to cook in a moderate oven. Baste with boiling
+water.
+
+
+CRANBERRY DUMPLINGS
+
+Chop two cups of cranberries very fine and add
+
+  One-half cup of seedless raisins,
+  One cup of brown sugar.
+
+Place in the mixing bowl
+
+  One and one-half cups of flour,
+  One-half teaspoon of salt,
+  One teaspoon of baking powder.
+
+Stiffen to mix and then rub in three tablespoons of shortening and
+work to a dough with one-half cup of cold water. Roll out one-quarter
+inch thick and spread with cranberry mixture. Roll like for jelly
+roll and then wrap in a pudding cloth. Plunge in a saucepan containing
+boiling water; cook for forty minutes and then lift and drain. Serve,
+cut in inch-wide slices with sweetened cranberry sauce.
+
+Many persons like the old-fashioned idea of entertaining on New Year's
+Day with a real old-time dinner. An ideal number is either eight or
+twelve persons. Put the full quota of leaves in the dining-room table
+and pad it nicely. Cover with your best table cloth. A miniature tree
+or a bush of mistletoe or holly for a centre-piece is both seasonable
+and appropriate.
+
+To serve this meal with one maid, it must be arranged so as to relieve
+her of the waitress tasks. Mould the butter into balls and arrange the
+service, allowing at least twenty-two inches between the guests. Place
+the celery and relish in glass dishes at intervals along the side of
+the table and serve the salad with the dinner.
+
+
+A SUGGESTIVE COLONIAL MENU
+
+                  Oyster Soup
+    Celery                Home-made Relishes
+         Roast Beef, Yorkshire Pudding
+    Brown Gravy            Horseradish Sauce
+  Mashed Potatoes              Buttered Onions
+     Spiced Cantaloupe and Watermelon Rind
+             Beet and Cabbage Salad
+   Plum Pudding                     Mince Pie
+                     Coffee
+
+
+RECIPES FOR TWELVE PERSONS
+
+Strain the juice of fifty stewing oysters, then look them over
+carefully and remove all bits of shell. Wash and then place in a
+saucepan and add two tablespoons of butter. Now place in a large
+saucepan
+
+  Four pints of milk,
+  One pint of oyster liquid,
+  One-half cup of flour.
+
+Stir to dissolve the flour thoroughly and then bring quickly to a
+boil. Bring the oysters quickly to the scalding point; add to the milk
+with
+
+  Two tablespoons of finely minced parsley,
+  One teaspoon of grated onion,
+  One and one-half teaspoons of salt,
+  One-half teaspoon of white pepper.
+
+Let simmer slowly for a few minutes. Serve with old-fashioned water
+crackers.
+
+
+ROAST BEEF YORKSHIRE PUDDING
+
+Select a fancy prime cut from a young steer and have the butcher cut
+off the chine and trim for roasting. Place in a baking pan without
+seasoning. Place in lowest part of the broiling oven. Cook, allowing
+fifteen minutes to the pound. Turn the meat every fifteen minutes and
+baste with its own fat.
+
+Cooking the meat before the flame gives it the flavor and appearance
+of the old-time open-fire roasting.
+
+About twenty minutes before serving the meal, place one-half cup of
+the drippings from the roasting pan in a baking pan and place in the
+oven to heat. While heating, prepare the pudding. Place in a bowl
+
+  Two and one-half cups of milk,
+  Two eggs.
+
+Beat to mix thoroughly and then add
+
+  One and one-half teaspoons of salt,
+  One-half teaspoon of pepper,
+  One teaspoon of grated onion,
+  Two and one-half cups of flour,
+  Two level tablespoons of baking powder.
+
+Beat to remove the lumps and then pour into hot, well-greased baking
+pan about three-quarters of an inch deep. Bake in a hot oven for
+twenty minutes, basting three times with the drippings from the roast.
+
+Add the flour to the pan in which the meat was roasted. Brown well and
+add three cups of cold water, salt and pepper to taste. Bring to the
+boiling point and cook for a few minutes, then serve.
+
+Some people like English horseradish sauce with the roast meat. And
+they serve the gravy over the pudding. Place in a saucepan.
+
+  One-half cup of water,
+  One-half cup of white vinegar,
+  Five tablespoons of cornstarch.
+
+Stir to dissolve the starch and then bring to a boil and cook for five
+minutes. Add
+
+  One-half cup of sour cream,
+  One and one-half teaspoons of salt,
+  One teaspoon of white pepper,
+  One small glass of grated horseradish.
+
+Heat, stirring frequently, to the boiling point.
+
+
+BEET AND CABBAGE SALAD
+
+Shred fine one small head of cabbage. Place in salt water to crisp for
+one hour. Now drain. Turn on a cloth to dry. Place in a bowl and add
+
+  One cup of finely shredded celery,
+  Two onions, chopped fine,
+  Two green peppers, chopped fine,
+  One cup of mayonnaise dressing,
+  One and one-half teapoons of salt,
+  One teaspoon of paprika.
+
+Toss to mix thoroughly and then serve on individual salad plates.
+Garnish with finely chopped pickled beets in the form of a border
+around each service.
+
+A market list for twelve persons:
+
+  Nine pounds of standing rib-loin cut,
+  Fifty oysters,
+  Four branches of celery,
+  Five points of milk,
+  One-half pint of cream for coffee,
+  One-quarter pound of coffee,
+  One-quarter peck of onions,
+  One bunch of beets,
+  One small head of lettuce,
+  Two peppers,
+  Two dozen rolls,
+  One pound of butter,
+  Two eggs,
+  One-half pound of plum pudding,
+  One extra large pie, making twelve small cuts,
+  One-quarter pound of sugar.
+
+
+CORN RELISH
+
+Place in a preserving kettle
+
+  One can of shoepeg corn,
+  One quart of cooked string beans,
+  One quart of cooked lima beans,
+  Eight green peppers, cut in small pieces,
+  One small head of cabbage, shredded fine,
+  One ounce of mustard seed.
+
+Equal parts of vinegar and water to cover. Bring to a boil and cook
+for thirty-five minutes. Now place in a bowl
+
+  One cup of flour,
+  One-half cup of yellow mustard,
+  One-half cup of salt,
+  One-half cup of sugar,
+  One ounce of paprika,
+  Two cups of vinegar.
+
+Stir to dissolve and then add to the boiling mixture. Cook for fifteen
+minutes and then fill into all-glass jars and seal. Store in a cool
+dry place.
+
+
+FOR EIGHT COUPLES
+
+In English communities it is the custom to sit up and watch the
+departing year out and to welcome in the new. The farmers in the north
+country visit the orchards, while the folk in the highlands visit and
+return calls.
+
+The custom of New Year's calling is very old indeed, and in the years
+of long ago the Beau Brummels and dandies of the times enjoyed the New
+Year's calling as a very rare sport.
+
+The mummers who are abroad this day follow the ancient custom of dear
+old Scotland, where these rites have prevailed for many centuries.
+
+Toast the old year out and new one in with a loving cup:
+
+  Ring out the old with all its hate,
+  Ring in the new with love and cheer,
+  Ring on, oh bells of time;
+  Ring with joy, ere ye be too late.
+
+To prepare a loving cup for welcoming the new year for fifteen
+persons:
+
+
+NEW YEAR'S PUNCH
+
+  One and one-half gallons of cider,
+  One-half dozen bananas, sliced thin,
+  One small bottle of cherries, cut into bits.
+
+Place a large lump in the ice bowl and stir to blend. Serve in tall
+punch glasses.
+
+
+A MIDNIGHT REPAST
+
+                Oysters a la Newburg
+                 Pimento Sandwiches
+                 Pickles      Celery
+                   Salted Nuts
+          New Year's Punch      Coffee
+
+or
+
+              Creamed Chicken Delmonte
+                   Celery Salad
+           Home-made Pickles      Olives
+                 Rolls      Butter
+        New Year's Punch      Tea or Coffee
+
+A punch may be made with part grape juice and part lemonade and then
+the fruit added.
+
+
+OYSTERS A LA NEWBURG
+
+For fifteen persons. Look over carefully and then wash one hundred
+stewing oysters. Drain. Now place in a saucepan
+
+  One quart of oyster liquid,
+  One quart of milk,
+  Three-quarters cup of flour.
+
+Stir to dissolve thoroughly; bring to a boil and cook for five
+minutes. Now pan the oysters in their own juice by placing in a
+saucepan and constantly stirring until they reach the boiling point.
+Add the prepared sauce with
+
+  Two onions, minced fine,
+  One tall can of pimentoes, chopped fine,
+  Two well-beaten eggs,
+  One level tablespoon of salt,
+  One and one-half teaspoons of paprika,
+  One-half teaspoon of white pepper,
+  One-half cup of finely chopped parsley.
+
+Heat slowly until boiling point is reached and then serve on thick
+slices of toast.
+
+
+PIMENTO SANDWICHES
+
+Put
+
+  One tall can of pimentoes,
+  Two stalks of celery,
+  Eight stalks of parsley,
+  Two onions,
+
+through the food chopper and then add
+
+  One cup of cottage cheese,
+  Half-cup of mayonnaise,
+  One teaspoon of salt,
+  One teaspoon of paprika.
+
+Mix well and then spread the rye bread with the following:
+
+  Four ounces of butter,
+  Two tablespoons of mayonnaise dressing,
+  One teaspoon of paprika,
+  One-half teaspoon of mustard.
+
+Place in a mixing bowl and beat until a cream, then spread the mixture
+on the loaf and cut in thin slices. Spread the pimento mixture and
+cover with a second slice of bread. Cut into triangles.
+
+
+CREAMED CHICKEN DELMONTE
+
+Select a large stewing chicken about six and one-half to seven pounds.
+Singe and draw, then wash. Place in a preserving kettle with
+
+  Two onions,
+  One clove,
+  One carrot, cut in dice,
+  Two branches of celery, cut in small pieces,
+  One fagot of soup herbs,
+  Two and one-half quarts of boiling water.
+
+Cover closely and bring to a boil. Simmer slowly until tender and then
+cool in the stock. Now remove the skin and cut meat in neat pieces,
+about one inch square. Place in a large saucepan
+
+  One quart of chicken stock,
+  Three-quarters cup of flour.
+
+Stir to blend thoroughly and then bring to a boil. Cook for five
+minutes and add two onions, minced fine, and
+
+  One tall can of pimentoes, minced fine,
+  One quart of celery, cut in inch blocks and parboiled,
+  Three well-beaten eggs,
+  One tablespoon of salt,
+  One and one-half teaspoons of paprika,
+  The prepared chicken meat,
+  Juice of two small lemons.
+
+Heat until very hot and then serve on toast. Lay three tips of canned
+asparagus that has been heated in its own juice and then sprinkle with
+finely chopped parsley.
+
+       *       *       *       *       *
+
+FRESH FRUITS AND VEGETABLES
+
+[Illustration]
+
+ON YOUR TABLE--ALL THE YEAR ROUND
+
+It is now possible to serve the same fruits and vegetables on your
+table in December as in July. Save the excess from your gardens and
+orchards in the summer and help solve the winter food problems.
+
+"ATLAS" E-Z SEAL JARS
+
+Are real preservers. Being all glass, they are absolutely sanitary,
+and they are so "E-Z" to close and open, that a child can operate
+them. Made in One-Half Pint, Pint, Quart and One-Half Gallon Sizes.
+
+MANUFACTURED BY
+
+HAZEL-ATLAS GLASS COMPANY
+
+WHEELING, W. VA.
+
+       *       *       *       *       *
+
+
+
+
+INDEX
+
+
+A
+
+  Accompaniment for lamb and mutton, 323
+
+  Admiral sauce, 194
+
+  A few pointers about vegetables, 136
+
+  A la mode canadienne, 302
+
+  Almond coffee cakes, 23
+
+  American sauce, 383
+
+  Angel cake, 433
+    small, 51
+
+  Animal cookies, 71
+
+  Anise seed rusk, 28
+
+  Appetizers, 175
+
+  Apple and raisin filling for duck, 345
+    and rice custard, 113
+    butter without cider, 430
+    cake, 100
+    croquettes, 114
+    custard pie, 95
+    dowdy, 93
+
+  Apples, baked, 111
+    spiced, 112
+
+  Apricot shortcake, 97
+
+  Artichoke fried in batter, 221
+    Hollandaise sauce, 220
+      the Jerusalem, 220
+    vinaigrette, 221
+
+  Artichokes, 219
+
+  Asparagus and celery salad, 287
+    vinaigrette, 286
+
+  Aunt Polly Rives's one-egg cake, 352
+
+  A war cake of 1865, 464
+
+
+  B
+
+  Babas, 27
+
+  Baby lima bean croquettes, 74
+    beans, baked, 73
+
+  Bacon and onion sandwiches, 373
+
+  Baked apples, 111
+    baby lima beans, 73
+    bananas, 227
+    beans with salt pork, 76
+    chicken, 358
+      and noodles, 344
+    dried  corn, 138
+    eggplant and tomatoes, 427
+    eggs in corn cases, 177
+      peppers, 325
+    emince of lamb in green
+    fish, 230
+    green peppers, 72
+    ham, 269
+      Virginia, 317
+    omelet, 134
+    onions, 223
+    pears, 250
+      and cranberries, 250
+    potatoes, 421
+    prunes, 120, 249
+    shad, 174
+    slice of ham, 322
+    squab, 206
+    squash, 140
+    sugar-cured ham, 473
+    tomatoes, 426
+      Chelsea, 142
+      (cold), 429
+
+  Baking, successful, points for, 3
+    the bread, 4
+
+  Balls, Cousin Hetty's fish, 353
+    crab meat, 167
+    miniature codfish, 473
+    olive cheese, 139
+    spinach, 146
+
+  Baltimore dressing, 287
+
+  Banana custard pie, 226
+    fritters, 84, 227
+    ice cream, 226
+    muffins, 228
+    pancakes, 228
+    rice pudding, 188
+    sauce, 229
+    shortcake, 96
+    stuffing for chicken, 227
+
+  Bananas a la jamique, 378
+    baked, 227
+    fried, 225
+    Bannocks, 353
+
+  Barbecue of boiled ham, 271
+
+  Bass, broiled, 315
+
+  Basslano, cod, 478
+
+  Batardi sauce, 382
+
+  Batter, artichoke fried in, 221
+    bread, 42
+    the, 120, 291
+    tripe fried in, 291
+    waffle, 37
+
+  Bean sausage, 340
+    soup, 148
+
+  Beans, Boston baked, 378
+    salted, 442
+    tomatoes and string, 427
+
+  Bearnaise sauce, 195
+
+  Beef, brown pot roast of shin, 313
+    chili of, 163
+    Creole, 134
+    croquettes, 452
+    delmonico roast, 322
+    fillet of, 262
+    how to cook corn, 264
+    neck of (Polish style), 444
+    pot roast of shin (English style), 311
+      Spanish, 339
+    stew, 312
+
+  Beet and cabbage salad, 482
+
+  Beets, buttered and spiced, 341
+
+  Belgian rice balls, 110
+
+  Belgian  pancakes, 35
+
+  Bengal curry of lamb, 325
+
+  Betty, brown, 234
+    orange, 119
+    raspberry fruit, 185
+
+  Beverages, 385
+
+  Biscuit, squash, 141
+    sweet potato, 417
+
+  Biscuits, 44
+    cocoanut, 45
+    currant, 41
+    raisin, 44
+    rusk or tea, 18
+    sweet, 45
+    turkey meat, 345
+
+  Blackberry pudding, 183
+
+  Black nut cake, 70
+
+  Blond French dressing, 301
+
+  Bohemian relish, 274
+    sauce, 384
+
+  Boiled dressing, 300
+    hominy with cheese sauce, 104
+    pork, 157
+    potatoes, 260
+    Salt cod, 305
+
+  Bon-bons, 455
+
+  Bone and stuffed shoulder of lamb, 324
+
+  Boston baked beans, 378
+    brown bread, 13, 14, 351
+
+  Bouillon, 149
+    court, 230
+
+  Box, dough, 2
+
+  Braids, 17
+
+  Brains, to prepare, 290
+
+  Braised celery, 73
+    onions, 75, 448
+    ox tails, 377
+      with baked dried peas, 162
+    red cabbage, 431
+    rolled flank steak, 320
+    sweetbreads, 158
+
+  Bran bread, 12
+    muffins, 39
+
+  Bread, batter, 42
+    ye old Virginia, 436
+    Boston brown, 13, 14, 351
+    bran, 12
+    Brest, 25
+    buttermilk, 380
+    California orange, 12
+    care of, after baking, 5
+    famous French, to make, 10
+    food value of, 6
+    graham, 11
+    griddle cakes, 29
+  Bread, Louisiana, 43
+    prune, 11
+    rye, 10
+    Scotch oat, 14
+    Southern spoon, 42
+    the staff of life, 1
+    wheat entire, 11
+    yesterday's bran, 379
+
+  Breakfast, 328, 337, 338
+    Christmas, 470
+    New Year's, 474
+
+  Breast of Guinea hen (terrapin style), 254
+
+  Brest bread, 25
+
+  Brining cauliflower, 441
+
+  Brioche, 24
+
+  Broiled bass, 315
+    chicken, bacon garnish, 200
+      (Virginia  style), 253
+    hamburg steak, 298
+    mackerel, 471
+    oysters, 412
+      a la Maryland, 421
+      Virginia, 412
+    salt mackerel (Flemish style), 307
+    shad roe, 173
+    sweet potatoes, 416
+
+  Broth, oyster, 243
+
+  Brown betty, 234
+    emince fowl, 354
+    pot roast of shin beef, 318
+    sauce, 383
+
+  Buckwheat cakes, 29
+
+  Buffet supper, 370
+
+  Bun, Spanish, 27, 376
+
+  Buns, cinnamon, sticky, 20
+    cocoanut, 23
+    English bath, 18
+    plain, 19
+    St. Nazaire, 21
+
+  Butter cream  icing, 57
+    English, 297
+    French, 296
+    Italian, 297
+    Lancaster apple, 430
+    London, 297
+    onions fried in, 222
+    parsley, 225, 471
+    Swiss, 297
+
+  Buttered and spiced beets, 341
+
+  Butterfish, creole, 337
+
+  Buttermilk bag pudding, 187
+    bread, 380
+    cheese pie, 381
+    custard, 379
+    doughnuts, 381
+
+  Butterscotch pie, 219
+
+
+  C
+
+  Cabbage, braised red, 431
+    cream, 284
+    pickled red, 431
+    pudding, 349
+    soup, 248
+
+  Cake, angel, 433
+    small, 51
+    Aunt Polly Rives's one-egg, 352
+    apple, 100
+    a war, of 1865, 464
+    black nut, 70
+    California prune, 121
+    cheap fruit, 65
+    cheese, 69
+    chocolate layer, 60
+    cinnamon, 22
+    Devil's food, 59
+
+  Cake for two, 368
+    fruit, 50, 62, 336
+    inexpensive, 63
+    ginger, 52
+    grandmother's fruit, 462
+    gutney run potato, 423*
+    loaf, 55
+      (one-egg), 51
+    Moravian fruit, 463
+      spice, 54
+    nut honey, 209
+    orange short, 332
+    peach, 99
+    pound, large, 67
+      small, 67
+    raisin, 343
+    Rumanian fruit, 63
+    small fruit, 463
+    Swiss crumb, 53
+    two-layer, 54
+    white fruit, 66
+    pound, 66
+    yeast-raised, how to make, 23
+
+  Cakes, almond coffee, 23
+    bread griddle, 29
+    buckwheat, 29
+    cornmeal griddle, 32
+    drop, 55
+    English seed, 61
+    fish, 316
+    griddle, 28, 36
+      Vermont rhubarb, 125
+    honey, 211
+    Indian griddle, 28
+    Jack O'Lantern, 335
+    potato, 259
+    rice batter, 44
+      griddle, 30
+    sausage, 159
+    squash, 139
+    sweet potato (Georgia style), 418
+    Virginia griddle, 341
+
+  Calas, 112
+
+  Calf's heart a la mode, 291
+
+  California orange bread, 12
+    prune cake, 121
+
+  Canadian sauce, 384
+
+  Canadienne, a la mode, 302
+
+  Canape a la mode, 274
+    cheese, 273
+    Italian, 271, 274
+    la brete, 273
+    olive, 189
+    sardine, 473
+    the, 176
+    tomato, 273
+
+  Candied sweet potato, 418, 459
+
+  Candied sweet potatoes with honey, 208
+
+  Candy, 454
+    sugarless, 455
+
+  Caramel pudding, 236
+    sauce, 236
+
+  Care of the bread after baking, 5
+
+  Carolina corn pone, 437
+
+  Carrots a la brabanconne, 74
+
+  Cartheoth, eggs, 278
+
+  Casserole, neck chops in, 433
+
+  Cauliflower, brining, 441
+    salting, 442
+
+  Celery, braised, 73
+    curly, 357
+    Parisian, 303
+    puree, 242
+      sauce, 79
+    soup, 245
+
+  Century cheese sandwiches, 461
+
+  Charlotte, prune, 122
+    Russe, 61
+
+  Chartreuse, salmon, 305
+
+  Cheap fruit cake, 65
+
+  Cheese and pepper sandwiches, 373
+    cake, 69
+    canape, 273
+    cutlets, 135
+    dressing, 288
+    head, 271
+    loaf, 270
+    making scrapple and hogshead, 433
+    sandwiches, 136
+    sauce, 196, 272
+
+  Chelsea rabbit, 272
+
+  Cherry custard, 186
+    dumplings, 101
+    roly-poly, 68
+    sauce, 81
+
+  Chicken a la king, 253
+    and green pepper sandwiches, 252
+    and noodles, baked, 344
+    and rice curry, 201
+    baked, 358
+    banana stuffing for, 227
+    broiled (Virginia style), 253
+    custard, 361
+    dumplings, 355
+    fricasse, 255
+    gumbo okra, 204
+    how to prepare for chicken salad or cold cuts, 202
+    loaf, 202, 356
+    mousse, 204
+    poindexter, filling of, 207
+    pot roast (Cedar hollow style), 201
+    roast, 203
+      (split style), 255
+    roll, 351
+    salad sandwiches, 205
+    tamales, 207
+
+  Chili con carne, 447
+    of beef, 163
+    sauce, 438
+
+  Chips, quince, 451
+
+  Chocolate butter cream, 61
+    cornstarch pudding, 188
+    filling for cakes made from cocoa, 71
+
+       *       *       *       *       *
+
+[Illustration: "_I never grate chocolate anymore!_"]
+
+    I give my icings, fillings, pies and puddings "_that chocolaty
+    taste_" of Runkel's without bothering to grate chocolate.
+    Runkel's All-Purpose Cocoa is the finest quality chocolate,
+    _already a powder, all ready to use_!
+
+    You need no special recipes. Just use three level
+    tablespoonfuls (3/4 oz.) of Runkel's All-Purpose Cocoa instead
+    of each "square" (1 oz.) of cooking chocolate. It not only
+    improves the flavor, but saves 1/4 the cost.
+
+    Interesting Dessert Book, "_The New Cocoa Cookery_", will be
+    sent you gratis upon request.
+
+  RUNKEL BROS., Inc.
+  Domestic Science Department
+  459 West 30th Street, New York City
+
+[Illustration: Runkel's All-Purpose Cocoa _for Drinking, Baking and
+Cooking_]
+
+       *       *       *       *       *
+
+  Chocolate, how to prepare, 385
+    icing, 57
+    layer cake, 60
+    parfait, 399
+    pie, 218
+    rice pudding, 234
+    sauce, 82, 83
+
+  Chop suey, 321
+
+  Chops, 160
+    to cook, 160
+
+  Chow-chow, 448
+
+  Chowder, Conecticut fish, 305
+    salt, 266
+
+  Christmas breakfast, 470
+    dinner, 356, 456, 469, 470
+    goodies, 361
+
+  Chuck, the, 309
+
+  Cider, apple butter with, 430
+    jelly pie, 93
+    sauce (champagne sauce), 382
+
+  Cinnamon buns, sticky, 20
+    cake, 22
+    toast, 406
+
+  Clam cocktail, 268
+    fritters, 268
+      (Red River boathouse style), 267
+
+  Clams, 269
+    deviled, 267
+    steamed salt oyster of, 266
+
+  Clear soup, 241
+    tomato soup, 472
+
+  Cobbler, Southern style, 68
+
+  Cocktail, clam, 268
+    grape-juice, 339
+    Long Island sound, 315
+    oyster, 169
+    rhubarb, 124
+    to make a, 411
+
+  Cocoanut biscuits, 45
+    buns, 23
+    icing, 22
+    pudding, 232
+
+  Cod basslano, 479
+    boiled salt, 305
+
+  Cod, salt, Vermont, 307
+
+  Coddled eggs, 178
+
+  Codfish, creamed, 447
+    fillet of, tartar sauce, 459
+
+  Coffee, 386, 387
+    a la creme, 389
+    au lait, 388
+    custard, parfait style, 85
+    epicurean creole, 388
+    noir, 344
+    Turkish, 389
+
+  Cold spice, tongue, 316
+
+  Cole slaw, 131, 359
+
+  Colonial cream, 185
+
+  Congress pie, 94
+
+  Connecticut fish chowder, 305
+
+  Cooked salad dressing, 128
+
+  Cookies, animal, 71
+    crumb, 235
+    honey, 210
+    lace, 461
+    soft, 60
+      chocolate, 70
+    sweet potato, 416
+
+  Cooking the fancy cuts, 290
+
+  Corn, 423
+    baked dried, 138
+    beef hash, 317
+    cases, baked eggs in, 177
+    cream of, supreme, 249
+    fritters, 75
+      for two people, 424
+    muffins, 41
+    pudding, 265
+    relish, 483
+    salted, 424
+    scalloped, 77
+    to dry (Lancaster County recipe), 424
+
+  Cornmeal griddle cakes, 32
+    sausages, 438
+
+  Correct method of boiling
+    meat, 156
+    temperature for deep-fat
+      frying, 215
+
+  Cottage pudding, 56
+
+  Country cheese sandwiches, 135
+    dressing, 142
+    style green apple pie, 93
+    supper, 478
+
+  Court bouillon, 230
+
+  Cousin Hetty's fish balls, 353
+
+  Crab meat, 166
+      a la king, 168
+      au gratin, 170
+      balls, 167
+      served in cream, 166
+    ravigotte, 168
+
+  Crabs, deviled, 245
+    fried, 167
+    soft shell, 171
+
+  Cranberries, baked pears and, 251
+
+  Cranberry conserve, 217
+    dumplings, 479
+    jelly, 84, 358
+    jelly, using syrup, 370
+    roll, 216, 432
+
+  Cream cabbage, 284
+    chocolate butter, 61
+    coffee shake, 391
+    Colonial, 185
+    finnan haddie, 315
+    ginger, 126
+    horseradish sauce, 195
+    Malvern, 211
+    of corn, supreme, 249
+    of cucumber, 249
+    of onion, 246
+    of tomato, 247
+    puffs, 217
+    sauce, 384
+    soups, 246
+    tapioca pudding, 102
+
+  Creamed chicken delmonte, 486
+    codfish, 447
+    mushrooms, 75
+
+  Creole beef, 164
+    fried fish, 231
+    butterfish, 337
+    liver and bacon, 320
+    rice, 109
+    sauce, 198
+    tripe, 292
+
+  Crescents, 18
+
+  Croquettes, apple, 114
+    baby lima beans, 74
+    beef, 452
+    eggplant, 72
+    lima  beans, 182
+    nut and pepper, 181
+    potato, 419
+    sweet potato, 415
+    turkey, 346
+    veal, 289
+
+  Crullers, 48
+    Louisiana, 53
+    or doughnuts, how to fry, 48
+
+  Crumb cookies, 235
+
+  Crystals, ginger, 454
+
+  Cucumber, cream of, 249
+    salad, 131
+    sauce, 197
+
+  Cup, ginger ale, 391
+
+  Cup, how to make the cider, 335
+    mint, 391
+    peach, 393
+
+  Curly celery, 357
+
+  Currant biscuits, 44
+    sling, 390
+
+  Curry, chicken and rice, 201
+    of mutton, 161
+
+  Custard, buttermilk, 379
+    cherry, 186
+    chicken, 361
+    frozen, 129
+      cherry, 397
+      pineapple, 397
+      strawberry, 396
+    honey, 209
+    macaroni, 257
+    onion, 224
+    orange and  rice, 118
+    pie, 91
+    raspberry cup, 188
+    rice and apple, 113
+    sauce, 76
+    tomato egg, 425
+
+  Custards, fruit cup, 102
+    potato, 420
+
+  Cutlet, fish, 306
+
+  Cutlets, cheese, 135
+    egg, 177
+    lamb, mentone, 475
+    macaroni, 103
+    to prepare breaded, 289
+
+
+  D
+
+  Dates, to stuff, with ginger, 128
+
+  Deep-fat frying, 215
+    correct temperature for, 215
+
+  Delicacies, ginger, 127
+    prune, 122
+
+  Delicious English scones, 45
+
+  Delmonico roast beef, 322
+
+  Delmonte, creamed chicken, 486
+    dressing, 465
+
+  Desserts, 84
+
+  Deviled clams, 267
+    crabs, 245
+    egg salad, 288
+
+  Deviled eggs, Parisienne, 133
+    oysters, 409
+
+  Devil's food cake, 59
+
+  Diet to reduce weight, 399
+
+  Dinner, 328, 337, 338
+    Christmas, 356, 456, 469, 470
+    New Year's, 474
+    Thanksgiving, 350
+
+  Dinners, series of, 404, 405
+
+  Dipping, to make chocolate for, 454
+    to use fondant for, 455
+
+  Dish, Polish corn, 436
+
+  Dishes, potato, 259
+
+  Dodgers, ye Kentucky corn, 436
+
+  Dough box, 2
+    Vienna, straight, 9
+
+  Doughnuts, 48
+    buttermilk, 381
+    with fruit centre, 48
+
+  Doughs, sweet, 26
+
+  Dowdy apple, 93
+
+  Dowdy, New England style, 94
+
+  Dressing, Baltimore, 257
+    blond French, 301
+    boiled, 300
+    cheese, 288
+    cooked salad, 128
+    country, 142
+    Delmonte, 465
+    French, 300
+    Italian, 283
+    old English mustard, 285
+    orange, 119
+    Ottawa, 287
+    paprika, 301
+    pimento, 301
+    rich boiled salad, 286
+    Roquefort, 300
+    Russian, 299
+    salad, 130
+    sour cream cucumber, 284
+    Thousand Islands, 130
+
+  Dried fruit, 251
+
+  Drinks, summer, 389
+
+  Drop cakes, 55
+
+  Dry filling, 344
+    measure, 283
+    oyster pan, 375, 411
+
+  Duck, roast, 255
+
+  Dumplings, cherry, 101
+    chicken, 355
+    cranberry, 479
+    for stew, 100
+    lemon, 98
+    liver, 76
+    peach, 99
+    potato, 421
+    rhubarb, 126
+    tomato, 428
+
+
+  E
+
+  Egg cutlets, 177
+    lemonade, 390
+    salad, 130
+
+  Eggless mayonnaise, 128
+
+  Eggs, 277
+    la grenadier, 178
+    cartheoth, 278
+    coddled, 178
+    fried, 278
+    how to cook, 278
+    pickled, 132
+    poached, 279
+    rice bananas and poached, 228
+
+  Emince of giblets, 200
+
+  Enchildas, 203
+
+  English bath buns, 18
+    butter, 297
+    dressing for lamb or mutton chops, 160
+    ham pie, 270
+    muffins, 39
+    mustard sauce, 199
+    rocks, 62
+    scones, delicious, 45
+    seed cakes, 61
+    pepperpot, 446
+    wassail, 477
+    water-cress salad, 285
+
+  Entire wheat bread, 11
+
+  Epicurean Creole coffee, 388
+
+
+  F
+
+  Fagot of soup herbs, 152
+
+  Fall menu, 328, 337
+
+  Family Thanksgiving dinner for six persons from a New England farm
+          house, 350
+
+  Fancy quince marmalade, 449
+
+  Farci, oyster, 413
+
+  Fats, 212
+
+  Feet, just a pig's head and set of, 452
+
+  Fillet fish (Southern style), 316
+    of beef, 262
+      a la riga, 374
+    chicken, poindexter, 207
+    codfish, tartare sauce, 459
+
+  Filling and gravy, 344
+    dry, 344
+    for duck, apple and raisin, 345
+    Grandma Perkins's spicy, 357
+    New England, 460
+    olive sandwich, 191
+    prepared, 351
+    wild game, 344
+
+  Finger or sandwich  rolls, 17
+
+  Fish, 229
+    baked, 230
+    cakes, 316
+    creole fried, 231
+    cutlet, 306
+    fillet (Southern style), 316
+    fried, 232
+      (English style), 447
+    tartare sauce for, 173
+    grilled, 313
+    loaf, 304, 314
+    sauce, 231
+    shell, 165
+    souffle, 304
+    soup, 242, 243, 244
+    to barbecue, 432
+    to boil, 229
+    to broil, 231
+    to prepare for frying, 313
+    tuna a la king, 371, 471
+
+  Flour, to prepare corn, 407
+
+  Fluffy omelet, 280
+
+  Flukes, 17
+
+  Fondant icing, 56
+
+  Food value of bread, 6
+
+  For eight couples, 484
+    menu No. 1, 371
+      No. 2, 472
+
+  Fore quarters, the, 308
+
+  Fowl, brown emince, 354
+
+  Frappe oysters, 411
+
+  French bread, famous, to make, 10
+    butter, 296
+    dressing, 300
+    fried onions, 223
+      sweet potatoes, 416
+    pancake, 34
+    pea soup, 152
+    seasonings, 179
+
+  Fresh country shoulder of pork, 468
+
+  Fricassee chicken, 255
+    of rabbit, 77
+    bananas, 225
+    crab meat, 166
+    crabs, 167
+    eggs, 278
+    fish, 232
+    fish (English style), 447
+    mush, 435
+    noodles, 104
+    oysters, 406
+    pies, 444
+    pig's feet, 274
+    rabbit, 78
+
+  Fritters, banana, 84, 226
+    clam, 268
+      (Red River boathouse style), 267
+    corn, 75
+    orange, 119
+    oyster, 413
+    tomato, 143, 426
+
+  Frozen cherry custard, 397
+    lemon custard, 129
+    marshmallow pudding, 398
+    pineapple custard, 397
+    strawberry custard, 396
+
+  Fruit cake, 50, 62, 336
+      cheap, 65
+      white, 65
+    centre, doughnuts with, 48
+    cup custards, 102
+    custard sauce, 82
+    dried, 251
+    pudding, 233
+    salad, 131
+    sandwiches, 461
+    sauce, 79
+    soup, 154
+    whip, 83
+
+  Fruits, 250
+
+  Frying, 215
+    deep-fat, 215
+    to prepare fish for, 313
+
+
+  G
+
+  Galatin a la melba, 86
+
+  Garlic, 180
+
+  Garnish, vegetable, 298
+
+  Gelatine, mince, 86
+    rhubarb, 125
+
+  Gems, sour milk, 39
+
+  Giblet gravy, 345
+
+  Giblets, emince of, 200
+
+  Ginger ale cup, 391
+      salad, 129
+    cake, 52
+    cream, 126
+    crystals, 454
+    delicacies, 127
+    jelly, 126
+
+  Gingerbread, 373
+    soft, 57
+    Tom Tiddle, 464
+
+  Gloucester cod a la king, 336
+
+  Gnocchi di lemolina, 105
+
+  Golden brown, 449
+
+  Goodies, Christmas, 361
+
+  Goose, roast, 467
+
+  Goulash, 161
+
+  Goulash, Hungarian, 469
+
+  Graham bread, 11
+
+  Grandma Perkins's spicy filling, 357
+
+  Grandmother's fruit cake, 462
+
+  Grape-juice cocktail, 339
+    tapioca blanc mange, 340
+
+  Gravy, filling of, 344
+    giblet, 345
+
+  Green tomato and apple
+    mince, 277
+    mince, 364
+      for pie, 428
+
+  Griddle cakes, 28, 36
+
+  Grilled fish, 313
+    oysters, 368
+      on half shell, 169
+    potatoes, 260
+
+  Gue, lum gum, 460
+
+  Guinea hen Marie, 367
+    pot pie, 254
+
+  Gumbo, oyster, 239
+
+  Gutney run potato cake, 423
+
+
+  H
+
+  Haddie, cream finnan, 315
+
+  Hallowe'en, 332
+
+  Ham, baked, 269
+      slice of, 322
+      sugar-cured, 473
+      Virginia, 317, 476
+    barbecue of boiled, 271
+    loaf, 269
+    roast fresh, 319
+
+  Haphazard measuring, 393
+
+  Haricot, lamb, 327
+
+  Hash, corn beef, 317
+    Tennessee turkey, 206
+
+  Hashed-brown potatoes, 423
+
+  Havana banana pastry, 225
+
+  Head cheese, 271
+
+  Heart, calf's a la mode, 291
+
+  Hen, breast of guinea (terrapin style), 254
+
+  Herb sauce, 198
+
+  Herbs, soup, fagot of, 152
+
+  Hind quarters, 308
+
+  Hollandaise, mock, 382
+    sauce, 173, 199
+
+  Home-made yeast, 8
+
+  Honey and nut bran muffins, 40
+
+  Honey and raspberry ade, 212
+    apple pudding, 212
+    cakes, 211
+    cookies, 210
+    custard, 209
+    icing, 208
+    raisin tapioca, 210
+    recipes, 208
+    rice pudding, 208
+
+  Horseradish sauce, 384
+
+  How to bake the pancake, 32
+    brew a cup of tea, 386
+    cook corn beef, 264
+      eggs, 278
+      rice American style, 108
+    distinguish between lamb and mutton, 324
+    fry crullers or doughnuts, 48
+    make fruit soup, 154
+      the cider cup, 335
+      this delicious rice cake, 112
+      yeast-raised cake, 23
+      a fagot of soup herbs, 179
+      a stock pot, 147
+      chicken for chicken salad or cold cuts, 202
+      chocolate, 385
+      ice cream, 393
+      recipes, 329
+      the menu, 367
+    use leftover lamb, 326
+
+  Huckleberry shortcake, 98
+
+  Hungarian goulash, 469
+
+
+  I
+
+  Ice cream, 394
+      how to prepare, 393
+    water, 397
+
+  Icing, butter cream, 57
+    chocolate, 57
+    cocoanut, 22
+    fondant, 56
+    honey, 208
+    orange water, 58
+    plain water, 58
+    water, 25
+    White Mountain, 59
+
+  If necessary to keep meat three or four days, 261
+
+  Indian griddle cakes, 28
+    rice, 108
+
+  Individual lamb potpies, 327
+
+  Irish pancakes, 35
+    scones, 47
+
+  Italian butter, 297
+    canape, 271, 274
+    dressing, 283
+    polenta, 439
+    rice, 109
+
+
+  J
+
+  Jack o' Lantern cakes, 335
+
+  Japanese rice, 108
+
+  Jellied potato salad, 422
+
+  Jelly, cranberry, 84, 358
+    ginger, 126
+    orange, 85
+    prune and nut, 121
+    quince, 450
+    roll, 51
+
+  Jerusalem artichoke, 220
+
+  Jewish or kosher mince-meat, 365
+
+  Juice, orange, 115
+
+  Just a pig's head and set of feet, 452
+
+
+  K
+
+  Kidney, old Philadelphia stewed, 264
+    pie, 329
+
+
+  L
+
+  La Brete canape, 273
+
+  Lace cookies, 461
+
+  Lamb and mutton, accompaniments for, 323
+      how to distinguish between, 324
+    baked emince of, in green peppers, 325
+    Bengal curry of, 325
+    boiled with ravoli, 326
+    bone and stuffed shoulder of, 324
+    cutlets, Mentone, 475
+    haricot, 327
+    how to use left-over, 326
+    roast shoulder of, 322
+
+  Lancaster apple butter, 430
+
+  Large pound cake, 67
+
+  Leftover turkey, 346
+
+  Lemon custard pie, 92
+    dumplings, 98
+    marmalade, 84
+    pudding, 235
+    sauce, 80
+
+  Lemonade, egg, 390
+
+  Lettuce, try this dressing on plain, 302
+
+  Lima bean croquettes, 182
+
+  Liver and bacon, creole, 321
+    dumplings, 76
+
+  Loaf cake, 55
+      (one-egg), 51
+    cheese, 270
+    chicken, 202, 356
+    fish, 304, 314
+    ham, 269
+    meat, 163
+    oyster, 408
+    to prepare, 9
+
+  Lobster, 171
+    a la Newburg, 171
+
+  Lobsters, to boil, 172
+    to broil, 172
+
+  Loin, to roast, 158
+
+  London butter, 297
+
+  Long Island deep-sea pie, 174
+    Sound cocktail, 315
+
+       *       *       *       *       *
+
+MRS. G.L. HARTING'S
+
+HOME-MADE
+
+JELLIES, PRESERVES AND JAMS
+
+_ARE DIFFERENT_
+
+They contain nothing but GRANULATED SUGAR and NATURALLY RIPENED
+FRUIT--as named on label.
+
+Only the most clean and sanitary methods are employed in their making.
+
+ABSOLUTELY PURE, CLEAN AND WHOLESOME
+
+NOTE:--MRS. WILSON PERSONALLY RECOMMENDS MRS. G.L. HARTING'S JELLIES,
+PRESERVES, AND JAMS.
+
+       *       *       *       *       *
+
+  Louisiana corn bread, 43
+    crullers, 53
+
+  Lum gum gue, 460
+
+  Lunn, Sally, 19
+
+  Luncheon rolls, 16
+
+  Lyonnaise potatoes, 472
+
+
+  M
+
+  Macaroni and cheese, 105
+    au gratin, 258
+    custard, 257
+    cutlets, 103
+    mileuse, 256
+    Neapolitan, 102
+    olives and cheese, 190
+    souffle, 106
+    to prepare, 256
+
+  Mackerel, broiled, 471
+    salt (Flemish style), 307
+
+  Maintenon sauce (for au gratin dishes), 195
+
+  Making a chocolate sauce using cocoa, 82
+    scrapple and hogshead cheese, 433
+
+  Malvern cream, 211
+
+  Mangoes, stuffed pepper, 443
+
+  Marmalade, fancy quince, 449
+    lemon, 84
+    pudding, 184
+    Roman quince, 450
+    Scotch orange, 116
+    sweet red pepper, 440
+    tomato, 439
+
+  Mayonnaise, eggless, 128
+
+  Meal eliminates, 405
+    pudding, 263
+
+  Measure, dry, 283
+
+  Measuring haphazard, 393
+
+  Measurements, 281
+
+  Meat, correct method of boiling, 156
+    crab, 166
+    fried, 166
+    if necessary to keep three or four days, 261
+    loaf, 163
+    puddings, 265
+    roll, 347
+    time for roasting in gas broiler, 157
+    when boiling or stewing, 312
+
+  Meatless mincemeat, 362
+
+  Meats, 154, 208
+    roasting and baking, 155
+
+  Menu, fall, 328, 337
+
+  Menu for family of four, 457
+      of six, 457
+    just us two, 458
+    how to prepare, 367
+    New Year's, 474
+      No. 1, 371, 477
+      No. 2, 477
+    suggestive Colonial, 480
+  winter, 338
+
+  Menus for six persons for Christmas Day, 469
+    the New Year's party, 476
+
+  Menus, selection of, for family of ten persons, 456
+    some suggestive, 333
+    suggestive, 465
+
+  Method, sponge, 5
+
+  Mexican chill sauce, 385
+
+  Midnight repast, 485
+
+  Mileuse, macaroni, 256
+
+  Mince gelatine, 86
+    green tomato, 364
+      and apple, 277
+    how to prepare, 360
+    onion and potato, 222
+    pie, 359
+
+  Minced giblets on toast, 345
+
+  Mincemeat, 275
+    for two, 364
+    Jewish or kosher, 365
+    meatless, 362
+    New England, 276
+    orange, 276
+    ye-olde-tyme, 363
+
+  Miniature codfish balls, 473
+
+  Mint cup, 391
+    sauce, 199
+
+  Mock cherry pie, 216
+    hollandaise, 382
+    turtle soup, 150
+
+  Molasses cake, 58
+
+  Moravian fruit cake, 463
+    omelet, 135
+    spice cake, 54
+
+  Mountain buttermilk rye muffins, 261
+
+  Mousse, chicken, 204
+    pineapple, 127
+
+  Muffins, 37
+    banana, 228
+    bran, 39
+    corn, 41
+    English, 39
+    honey and nut bran, 400
+    mountain buttermilk rye, 261
+    nut ginger, 40
+    oatmeal, 38
+    rice, 42, 375
+    whole wheat, 378
+
+  Mulligatawny, 349
+    soup, 151
+
+  Mush, fried, 435
+    Yankee, 437
+
+  Mushroom sauce, 197
+
+  Mushrooms, creamed, 75
+    to prepare, 372
+
+  Mustard sauce, 196, 445
+
+  Mutton, 159
+    curry of, 161
+    roast, 160
+
+  My ideal apple sauce, 114
+
+
+  N
+
+  Neapolitan, macaroni, 102
+
+  Neck chops in casserole, 433
+    of beef (Polish style), 444
+
+  Nests, sweet potato, 415
+
+  New England filling, 460
+    mincemeat, 276
+
+  New method of making French fried potatoes, 420
+
+  New Year's breakfast, 474
+    dinner, 474
+
+  New Year's menu, 474
+    punch, 484
+    supper, 474
+
+  Noodles, 104
+    fried, 104
+    to make, 240
+
+  North Carolina peach custard pie, 92
+
+  Nut and pepper croquettes, 181
+    ginger muffins, 40
+    honey cake, 209
+
+
+  O
+
+  Oatmeal drops, 69
+    muffins, 88
+
+  O'Brien potatoes, 260
+
+  Okra, chicken gumbo, 204
+
+  Old English mustard dressing, 285
+    Philadelphia stewed kidney, 264
+    Virginia shortcake, 97
+
+  Olive canape, 189
+    cheese balls, 189
+    filling for meat and poultry, 190
+    salad, 189
+    sandwiches, 191
+    sandwich filling, 191
+    sauce, 191
+
+  Olives, 189
+
+  Omelet, 133, 279
+    baked, 134
+    fluffy, 280
+    in tomato cases, 141
+    Moravian, 134
+    oyster, 414
+    plain, 279
+    Spanish, 178, 280
+    tomato, 425
+
+  Onion and potato mince, 222
+    cream of, 246
+    custard, 224
+    relish, 357
+    sauce, 194
+
+  Onions, 222
+    baked, 223
+    braised, 75, 446
+    French fried, 223
+    fried in butter, 222
+    in ramekins, 222
+
+  Orange and rice custard, 118
+    Betty, 119
+    cream pie, 117
+    dressing, 119
+    fritters, 119
+    ice cream, 395
+    jelly, 85
+    juice, 115
+    mincemeat, 276
+    preserve in syrup, 116
+    pudding, 330
+    salad, 116
+    sauce, 83
+    shortcake, 332
+    souffle, 117
+    syrup, 116
+    water icing, 58
+
+  Oranges, 115
+
+  Ottawa dressing, 287
+  Oven  temperature, 6
+
+  Ox tail soup, 151
+
+  Oyster broth, 243
+    cocktail, 169
+      sauce, 370
+    farci, 413
+    fritters, 413
+    gumbo, 239
+    loaf, 408
+    omelet, 414
+    pan, dry, 375
+    pie, 170
+    puree of, 243
+    sauce, 197
+    timbale, 414
+
+  Oysters a la Newburg, 414, 485
+    au gratin, Italienne, 407
+    broiled, 412
+      a la Maryland, 412
+      Virginia, 412
+    deviled, 409
+    en brochette, 409
+    frappe, 411
+    fried, 406
+    grilled, 368
+      on half shell, 169
+    on the half shell, 169
+    spiced, 408
+    steamed, 414
+      salt clams or, 266
+    tripe and, 168
+
+
+  P
+
+  Pan a la Suisse, 412
+    a la crouton, 411
+    dry oyster, 411
+
+  Pancake, French, 34
+    how to bake, 32
+
+  Pancakes au fait, 34
+    banana, 228
+    Belgian, 35
+    for two, 33
+    Irish, 35
+    plain, 33
+    potato, 377
+    Swiss onion and potato, 224
+    Yankee, 380
+
+  Paprika dressing, 301
+    potatoes, 472
+
+  Pardue, tomatoes and eggs, 425
+
+  Parfait, chocolate, 399
+    strawberry, 398
+
+  Parisian celery, 303
+    tea, 389
+
+  Parisienne, deviled eggs, 133
+
+  Parker house rolls, 15
+
+  Parsley butter, 225, 471
+    sauce, 197
+
+  Pastry, 86
+    for custard pie, 89
+      two, 368
+    Havana banana, 225
+
+  Patties, sweetbreads, 162
+
+  Pea pudding, 137
+    shore pie, 304
+    souffle, 137
+    soup, 468
+
+  Peach cake, 99
+    crumb pudding, 184
+
+  Peach cup, 393
+    custard pie, 91
+    dumplings, 99
+    ice cream (1 gal.), 394
+    roll, 218
+    shortcake, 96
+
+  Pear bread pudding, 250
+    sauce, 250
+    tarts, 250
+
+  Pears, baked, 250
+    stewed, 252
+
+  Peas, puree of, 136
+
+  Pepper pot, 153
+    English, 446
+
+  Pickled eggs, 132
+    red cabbage, 431
+    tripe, 292, 317
+
+  Pie, apple custard, 95
+    banana custard, 226
+    buttermilk cheese, 381
+    butterscotch, 219
+    chocolate, 218
+    cider jelly, 93
+    Congress, 94
+    custard, 91
+    English ham, 270
+    green apple, country style, 93
+    Guinea hen pot, 254
+    kidney, 329
+    lemon custard, 92
+    Long Island deep-sea, 174
+    mince, 359
+    mock cherry, 216
+    North Carolina peach custard, 92
+    orange cream, 117
+    oyster, 170
+    pea shore, 303
+    peach custard, 91
+    rabbit, 78
+    raisin, 475
+    squash, 140
+    turkey pot, 348
+    Yankee oyster, 409
+    ye olde-tyme pork, 445
+
+  Pies, fried, 444
+    green tomato mince for, 428
+    potato crust for meat pies, 421
+    to cook rhubarb for, 123
+
+  Pig's feet, fried, 274
+
+  Pimento cream sauce, 194
+    dressing, 301
+
+  Pimento sandwiches, 111, 486
+
+  Pineapple mousse, 127
+    sweet potato, 418
+
+  Pineappleade, 390
+
+  Pinwheels, 22
+
+  Plain buns, 19
+    omelet, 279
+    pancakes, 33
+    water icing, 58
+
+  Planked shad, 174
+    squab, 367
+    steak, 320
+
+  Plum pudding (Romany style), 234
+
+  Poached eggs, 279
+    on French toast, 132
+
+  Points for successful baking, 3
+
+  Polaska, sweetbreads, 164
+
+  Polenta a la Naples, 103
+    Italian, 439
+
+  Polish corn dish, 436
+
+  Pone, Carolina corn, 437
+    sweet potato, 358
+
+  Popovers, 47, 329
+
+  Pork, 157
+    boiled, 157
+    fresh country shoulder of, 468
+    roast loin of, 479
+    tenderloin, 319
+
+  Pot, pepper, 153
+    roast beet, Spanish, 339
+      shin beef (English style), 311
+    the  stock, 238
+
+  Potato cakes, 259
+    candied sweet, 417
+    croquettes, 419
+    crust for meat pies, 421
+    cup for salad, 420
+    custards, 420
+    dishes, 259
+    dumplings, 421
+    pancakes, 377*
+    salad, 422
+    souffle, 419
+
+  Potatoes, 258
+    au gratin, 419
+    baked, 421
+    boiled, 260
+    broiled sweet, 416
+    candied sweet, 459
+    French fried sweet, 416
+    grilled, 260
+    hashed-brown, 423
+    Lyonnaise, 472
+    new method for making French fried, 420
+    O'Brien, 260
+    paprika, 472
+    sweet, 415
+    white, 419
+
+  Pot pies, individual lamb, 327
+
+  Poultry, 205
+
+  Pound cake, large, 67
+    small, 67
+    white, 66
+
+  Prepared filling, 351
+
+  Preparing the turkey, 460
+
+  Prune and nut jelly, 121
+    bread, 11
+    Charlotte, 122
+    delicacies, 122
+    salad, 180
+    sauce, 122
+
+  Prunes, baked, 120, 249
+    spiced, 118
+
+  Pudding, banana rice, 188
+    blackberry, 183
+    cabbage, 349
+    caramel, 236
+    chocolate corn starch, 188
+      rice, 234
+    cocoanut, 232
+    corn, 265
+    cottage, 56
+    cream tapioca, 102
+  Pudding, frozen marshmallow, 398
+    fruit, 233
+    honey apple, 212
+      rice, 208
+    lemon, 285
+    marmalade, 184
+    meal, 268
+    orange, 330
+    pea, 137
+    peach crumb, 184
+    pear bread, 250
+    plum (Romany style), 234
+    pumpkin, 237
+    raisin, 236
+    raspberry crumb, 186, 187
+    rhubarb and tapioca, 125
+    rice, 233
+    roast beef Yorkshire, 481
+    sauce, 82
+    snow, 232, 435
+    spinach, 144
+    steamed roly-poly, 101
+    Swedish rice, 110
+    sweet potato (Kentucky style), 417
+    vanilla, 187
+    Welsh cheese, 263
+    West Indies sweet potato, 416
+    Yorkshire, 442
+
+  Puddings, meat, 265
+    plum, to prepare individual, 472
+
+  Puffs, cream, 217
+    rhubarb, 124
+
+  Pumpkin pudding, 237
+
+  Punch, New Year's, 487
+    raspberry, 392
+
+  Puree, celery, 242
+    of oysters, 243
+    of peas, 136
+    spinach Alsace, 146
+    tomato, 247
+    vegetable, 248
+
+  Pye, ye old-time oyster, 341-342
+
+
+  Q
+
+  Quarters, hind, 308
+
+  Quick breads, 36
+
+  Quince chips, 451
+    jelly, 450
+
+  Quinces, 448
+
+
+  R
+
+  Rabbit, Chelsea, 272
+    fricassee of, 77
+    fried, 78
+    pie, 78
+    Scotch, 375
+    sour, 78
+
+  Rabbits, 77
+
+  Raisin biscuits, 44
+    cake, 343
+    pie, 475
+    pudding, 236
+
+  Ramekins, onions in, 222
+
+  Ravigotte sauce, 167, 200
+    crab, 168
+
+  Rabbit, Welsh, 272
+
+  Ravoli, lamb boiled with, 326
+
+  Raspberry crumb pudding, 186
+    cup custard, 188
+    fruit betty, 185
+    punch, 392
+
+  Rasp rolls, 16
+
+  Real old Vermont oyster soup, 352
+
+  Recipes, 394
+    for twelve persons, 480
+    honey, 208
+    how to prepare, 329
+
+  Relish, Bohemian, 274
+    corn, 483
+    onion, 357
+
+  Rhubarb, 123
+    and raisin conserve, 123
+      tapioca pudding, 125
+    cocktail, 124
+    dumplings, 126
+    fruit sauce, 123
+    gelatine, 125
+    puffs, 124
+    shortcake, 124
+
+  Rice, 106
+    and apple custard, 113
+    balls, Belgian, 110
+    bananas and poached eggs, 228
+    batter cakes, 44
+    boiled salad dressing, 286
+    creole, 109
+    griddle cakes, 30
+    Indian, 108
+    Italian, 109
+    Japanese, 108
+    muffins, 42, 375
+    pudding, 233
+
+  Rich Parker house rolls, 16
+
+  Roast beef Yorkshire pudding, 481
+    chicken, 203
+      (split style), 255
+    duck, 255
+    fresh ham, 319
+    goose, 467
+    loin of pork, 479
+    mutton, 160
+    shoulder of lamb, 322
+      veal, 290
+    tomatoes, 427
+
+  Roasting and baking meats, 155
+
+  Rocks, English, 62
+
+  Roe, broiled shad, 173
+
+  Roll, chicken, 351
+    cranberry, 216, 432
+    jelly, 51
+    meat, 347
+    peach, 218
+
+  Rolls, finger or sandwich, 17
+    luncheon, 16
+    Parker house, 15
+    rasp, 16
+    rich Parker House, 16
+
+  Roly-poly, cherry, 68
+
+  Roman quince marmalade, 450
+
+  Roquefort dressing, 300
+
+  Round, 310
+    steak, 295
+
+  Rumanian fruit cake, 63
+
+  Rump, 309, 310
+    steak, 295
+
+  Rusk, Anise seed, 28
+    or tea biscuits, 18
+    Russian, 26
+
+  Russian dressing, 299
+    rusk, 26
+
+  Rye bread, 10
+
+
+  S
+
+  Saboyon sauce, 81
+
+  Salad, asparagus and celery, 287
+    beet and cabbage, 482
+    cucumber, 131
+    deviled egg, 288
+    dressing, 130
+    cooked, 128
+    egg, 130
+    English water-cress, 285
+    fruit, 131
+    ginger ale, 129
+    jellied potato, 422
+    olive, 189
+    orange, 116
+    potato, 422
+      cup for, 420
+    prune, 120
+    salmon, 132
+    sardine and potato, 335
+    shrimp, 293
+    spinach, 146
+    stuffed tomatoes with chicken, 429
+
+  Sally Lunn, 19, 41
+
+  Salmon a la king, 474
+    chartreuse, 306
+    salad, 132
+    sandwiches, 114
+
+  Salt, 4
+    chowder, 266
+    cod, Vermont, 307
+    pork, baked beans with, 76
+
+  Salted beans, 442
+    corn, 424
+
+  Salting cauliflower, 442
+
+  Sandwiches, bacon and onion, 373
+    century cheese, 461
+    cheese, 136
+      and pepper, 373
+    chicken and green pepper, 252
+    chicken salad, 205
+    country cheese, 135
+    fruit, 461
+    olive, 191
+    pimento, 111, 485
+    salmon, 114
+    sardine, 113
+    tiger-eye, 280
+    toasted cheese, 272, 465
+
+  Sardine and potato salad, 335
+    canape, 473
+    sandwiches, 118
+
+  Sausage, bean, 340
+    cakes, 159
+
+  Sausages, cornmeal, 438
+
+  Sauce, admiral, 194
+    American, 383
+
+       *       *       *       *       *
+
+MRS. SCHLORER'S MAYONNAISE AND OLIVE-NAISE
+
+[Illustration: Delicious Sandwich Filler and Relish
+
+The Salad Dressing De Luxe]
+
+MANUFACTURED BY
+
+THE SCHLORER DELICATESSEN CO. PHILADELPHIA, PA.
+
+       *       *       *       *       *
+
+[Illustration:
+
+  VOGT'S
+  PURE FOOD
+  Ready to Eat
+
+  MEAT SPECIALTIES
+
+  BEST YET
+
+  LIBERTY BRAND
+  HAMS and BACON
+  _AT YOUR_  PROVISION
+
+  Insist on seeing the BRAND
+]
+
+       *       *       *       *       *
+
+  Sauce, apple, my ideal, 114
+    artichoke, Hollandaise, 220
+    banana, 229
+    batardi, 382
+    Bearnaise, 195
+    blackberry, sweet spiced, 81
+    Bohemian, 384
+    brown, 383
+    Canadian, 384
+    caramel, 79
+    celery, 194
+    cheese, 196, 272
+    cherry, 81
+    chili, 438
+    chocolate, 82, 83
+    cider (champagne sauce), 382
+    cream, 384
+      horseradish, 195
+    creole, 198
+    cucumber, 197
+    custard, 79
+    English mustard, 199
+    fish, 231
+    fruit, 79
+      custard, 82
+    herb, 198
+    Hollandaise, 173, 199
+    horseradish, 384
+    lemon, 80
+    Maintenon (for au gratin dishes), 195
+    Mexican chili, 385
+    mint, 199
+    mushroom, 197
+    mustard, 196, 445
+    olive, 191
+    onion, 194
+    orange, 83
+    oyster, 197
+      cocktail, 370
+    parsley, 197
+    pear, 250
+    pimento cream, 194
+    prune, 122
+    pudding, 82
+    ravigotte, 167, 200
+    rhubarb-fruit, 123
+    saboyon, 81
+    supreme, 194
+    sweetened cream, 80
+    tartare, 198, 459
+    tomato, 383, 476
+    to serve with fish (boiled fish), 172
+    vanilla, 80
+    Virginia, 319
+
+  Sauces, 193, 382
+
+  Sauerkraut, 440
+    to can, 441
+
+  Sauteing, 215, 232
+
+  Scallions a l'italienne, 303
+
+  Scalloped corn, 77
+
+  Scones, 45
+    English, delicious, 45
+    Irish, 47
+    Scotch, 46
+
+  Scotch oat bread, 14
+    orange marmalade, 116
+    rabbit, 375
+    scones, 46
+
+  Scrapple, the, 434
+
+  Seasonings, French, 179
+
+  Selection of menus for family of ten persons, 456
+
+  Series of dinners, 404-405
+    menus for one week (breakfasts), 401
+      (luncheon), 402
+
+  Shad, baked, 174
+    planked, 174
+
+  Shake, cream coffee, 391
+
+  Shank, 309
+
+  Shell fish, 165
+
+  Shortcake, 95
+    apricot, 97
+    banana, 96
+    huckleberry, 98
+    old Virginia, 97
+    peach, 96
+    rhubarb, 124
+
+  Shoulder clod, 309
+
+  Shrimp, 294
+    salad, 293
+
+  Sirloin, 310
+    steak, 295
+
+  Sling, currant, 390
+
+  Small fruit cake, 463
+    pound cake, 67
+
+  Snapper, stewed, 294
+    turtle and, 292
+
+  Snow pudding, 232, 435
+
+  Soft chocolate cookies, 70
+    cookies, 60
+    gingerbread, 57
+    shell crabs, 171
+
+  Some soups using the turkey stock, 348
+    suggestive menus, 338
+
+  Souffle, fish, 304
+    macaroni, 106
+    of spinach, 145
+    orange, 117
+    pea, 137
+    potato, 419
+    squash, 139
+
+  Soup, 237
+    bean, 148
+    cabbage, 248
+    celery, 245
+    clear, 241
+      tomato, 472
+    fish, 242, 244
+    French pea, 152
+    fruit, 154
+    herbs, fagot of, 152
+      how to prepare fagot of, 179
+    mock turtle, 150
+    mulligatawny, 151
+    ox tail, 151
+    oyster, real old Vermont, 352
+    pea, 468
+    turkey (Italian), 348
+    vegetable, 240
+
+  Soups, cream, 246
+    fish, 243
+
+  Sour cream cucumber dressing, 284
+    milk gems*, 39
+    rabbit, 78
+
+  Southern spoon bread, 42
+    style cobbler, 68
+
+  Spanish bun, 27, 376
+    kidney stew, 158
+    macaroni, 328
+    omelet, 178, 280
+    pot roast beef, 339
+    steak, 452
+
+  Spiced apples, 112
+    oysters, 408
+    prunes, 118
+
+  Spinach, 143
+    a la bourgeois, 147
+    a la mode, 144
+    balls, 146
+    nests, 145
+    pudding, 144
+    salad, 146
+    (Scotch style), 147
+    souffle of, 145
+    with Hollandaise sauce, 145
+
+  Sponge cake (one egg), 49
+      (three eggs), 50
+      (two egg), 49
+    method, 5
+
+  Squab, planked, 367
+
+  Squash, 138
+    au gratin, 138
+    baked, 140, 206
+    biscuit, 141
+    cakes, 139
+    Italienne, 140
+    pie, 140
+    souffle, 139
+
+  Steak, 295
+    braised rolled flank, 320
+    broiled hamburg, 295
+    planked, 320
+    round, 295
+    rump, 295
+    sirloin, 295
+
+  Spanish, 452
+
+  Steamed oysters, 414
+    roly-poly pudding, 101
+    salt oysters or clams, 266
+
+  Stew, beef, 312
+    dumplings for, 100
+
+  Spanish kidney, 158
+    to prepare a, 244
+
+  Stewed pears, 252
+    snapper, 294
+
+  Sticky cinnamon buns, 20
+
+  St. Nazaire buns, 21
+
+  Stock pot, how to prepare, 147
+    some soups using turkey, 348
+    to make the, 238
+
+  Straight dough Vienna, 9
+
+  Strawberry custard tart, 217
+    ice cream, 395
+    parfait, 398
+
+  String beans, Italian style, 74
+
+  Stuffed pepper mangoes, 443
+    tomatoes with chicken salad, 429
+
+  Suey, chop, 321
+
+  Sugarless candy, 455
+
+  Suggestive Colonial menu, 480
+    menu for family home wedding, 25 persons, 7 o'clock  dinner, 369
+    menus, 465
+
+  Summer drinks, 389
+
+  Sunshine sauce for vegetables, 144
+
+  Supper, 328, 337, 338
+    buffet, 370
+    country, 478
+    for evening affair, 372
+    New Year's, 474
+
+  Supreme sauce, 194
+
+  Swedish rice pudding, 110
+
+  Sweet biscuits, 45
+    doughs, 26
+    potato biscuit, 417
+      cakes (Georgia style), 418
+      cookies, 416
+      croquettes, 415
+      nests, 415
+      pineapple, 418
+      pone, 358
+      pudding (Kentucky style), 417
+    potatoes, 415
+    red pepper marmalade, 440
+    spiced blackberry sauce, 81
+
+  Sweetbread patties, 162
+
+  Sweetbreads, braised, 158
+    polaska, 164
+
+  Sweetened cream sauce, 80
+
+  Swiss butter, 297
+    crumb cake, 53
+    onion and potato pancakes, 224
+
+  Syrup, orange, 115
+    preserve in, 116
+
+
+  T
+
+  Talls, braised ox, 377
+
+  Tamales, chicken, 207
+
+  Tapioca, honey raisin, 210
+
+  Tartare sauce, 198, 459
+    for fried fish, 173
+
+  Tart, strawberry custard, 217
+
+  Tarts, pear, 250
+
+  Tea, how to brew a cup of, 386
+    Parisian, 389
+
+  Temperature, oven, 6
+
+  Tenderloin, pork, 319
+
+  Tennessee turkey hash, 206
+
+  Terrapin, 294
+
+  The batter, 120
+    canape, 176
+    fore quarters, 308
+    real secret, 87
+    stock pot, 238
+
+  Thousand Islands dressing, 130
+
+  Tiger-eye sandwiches, 280
+
+  Time for roasting meat in gas broiler, 157
+
+  Toast, cinnamon, 406
+    French, poached egg on, 132
+    minced giblets on, 345
+    tomato, 429
+
+  Toasted cheese sandwiches, 372, 465
+
+  To barbecue fish, 432
+    boil fish, 229
+      lobsters, 172
+    broil fish, 231
+      lobster, 172
+
+  To can sauerkraut, 441
+    cook rhubarb for pies, 123
+      turtle and snapper, 293
+      veal, 289
+    dry corn (Lancaster County recipe), 424
+    make a cocktail, 411
+      brioche using bread dough, 25
+      noodles, 105, 204
+      the famous French bread, 10
+        meringue, 90
+        stock, 238
+    melt chocolate for dipping, 454
+    pan broil, 157
+    prepare a stew, 244
+      brains, 290
+      breaded cutlets, 289
+      corn flour, 407
+      fish for frying, 313
+      individual plum puddings, 472
+      loaf, 9
+      macaroni, 256
+      the mushrooms, 372
+    roast loin, 158
+    stuff dates with ginger, 128
+    use fondant for dipping, 455
+
+  Tomato canape, 273
+    cases, omelet in, 141
+    cream of, 247
+    dumplings, 428
+    egg custard, 425
+    fritters, 143, 426
+    marmalade, 439
+    omelet, 425
+    puree, 247
+    sauce, 383, 476
+    toast, 429
+
+  Tomatoes, 425
+    and eggs, pardue, 425
+      string beans, 427
+    au gratin, 426
+    baked, 426
+      Chelsea, 142
+      (cold), 429
+      eggplant and, 427
+    country style, 142
+    roast, 427
+
+  Tom Tiddle gingerbread, 464
+
+  Tongue, cold spice, 316
+
+  Tripe and oysters, 168
+    creole, 292
+    fried in batter, 291
+    pickled, 292, 317
+
+  Try this dressing on plain lettuce, 302
+
+  Tuna fish a la king, 371, 471
+
+  Turkey, 343
+    au gratin, 346
+    croquettes, 346
+    meat biscuits, 345
+    pot pie, 348
+    preparing the, 460
+    soup (Italian), 348
+    stocks, some soups using, 348
+    (terrapin style), 347
+    utilising the leftover, 346
+
+  Turkish coffee, 389
+
+  Turtle and snapper, 292
+    to cook, 293
+
+  Two-layer cake, 54
+
+
+  U
+
+  Utilizing the leftover turkey, 346
+
+
+  V
+
+  Vanilla ice cream, 396
+    pudding, 187
+    sauce, 80
+
+  Veal, 288
+    croquettes, 289
+    roast shoulder of, 290
+    to cook, 289
+
+  Vegetable garnish, 289
+    puree, 248
+    soup, 240
+
+  Vegetables, 72
+    a few pointers about, 136
+    a la jardiniere, 376
+
+  Vermont rhubarb griddle cakes, 125
+
+  Vienna, dough, straight, 9
+
+  Vinaigrette, artichoke, 221
+    asparagus, 286
+
+  Virginia broiled oysters, 412
+    griddle cakes, 341
+    sauce, 319
+    style baked ham, 476
+
+
+  W
+
+  Waffle batter, 37
+
+  Waffles, 35
+
+  Wassail, an English, 477
+
+  Water ice, 397
+    icing, 25
+
+  Weight, diet to reduce, 399
+
+  Welsh cheese pudding, 263
+    rarebit, 272
+
+  West Indies sweet potato pudding, 416
+
+  What these breakfasts eliminate, 402
+
+  Wheat bread, entire, 11
+
+  Whip, fruit, 83
+
+  White fruit cake, 65
+    mountain icing, 59
+    potatoes, 419
+    pound cake, 66
+
+  Whole wheat muffins, 378
+
+  Why dough falls, 2
+
+  Wild game filling, 344
+
+  Winter menu, 338
+
+
+  Y
+
+  Yankee mush, 437
+    oyster pie, 409
+    pancakes, 380
+
+  Yearling, 323
+
+  Yeast, home-made, 8
+
+  Yeast-raised cake, how to make, 23
+
+  Ye Kentucky corn dodgers, 436
+    olde-tyme mincemeat, 363
+      pork pie, 445
+    old-time oyster pye, 341-342
+      Virginia batter bread, 436
+
+  Yesterday's bran bread, 379
+
+  Yorkshire pudding, 442
+
+
+
+
+A TABLE FOR USE OF THE ECONOMICAL HOUSEWIFE
+
+
+CONVERTING DRY MEASURE INTO LBS. AND OZ.
+
+
+  +-----------------------+--------------+-------------+------------+--------+
+  |                       |    1/4 pk.   |    1 qt.    |    1 pk.   |  1 bu. |
+  +-----------------------+--------------+-------------+------------+--------+
+  |Apples                 | 3 lbs.       | 1 lb. 8 oz. | 11-1/4 lbs.| 45 lbs.|
+  +-----------------------+--------------+-------------+------------+--------+
+  |Beans, Lima            | 3 lbs. 8 oz. | 1 lb. 12 oz.| 14 lbs.    | 56 lbs.|
+  +-----------------------+--------------+-------------+------------+--------+
+  |Beans, String          | 1 lb.  8 oz. |       12 oz.|  6 lbs.    | 24 lbs.|
+  +-----------------------+--------------+-------------+------------+--------+
+  |Beans, Wax             | 1 lb.  8 oz. |       12 oz.|  6 lbs.    | 24 lbs.|
+  +-----------------------+--------------+-------------+------------+--------+
+  |Carrots                | 3 lbs. 2 oz. | 1 lb. 9 oz. | 12-1/2 lbs.| 50 lbs.|
+  +-----------------------+--------------+-------------+------------+--------+
+  |Cranberries            | 2 lbs.       | 1 lb. 1 oz. | 10 lbs.    | 40 lbs.|
+  +-----------------------+--------------+-------------+------------+--------+
+  |Kale                   |       12 oz. |       6 oz. |  3 lbs.    | 12 lbs.|
+  +-----------------------+--------------+-------------+------------+--------+
+  |Onions                 | 3 lbs. 9 oz. | 1 lb. 12 oz.| 12-1/2 lbs.| 50 lbs.|
+  +-----------------------+--------------+-------------+------------+--------+
+  |Parsnips               | 3 lbs. 2 oz. | 1 lb. 9 oz. | 12-1/2 lbs.| 50 lbs.|
+  +-----------------------+--------------+-------------+------------+--------+
+  |Peas, dried            | 3 lbs. 12 oz.| 1 lb. 14 oz.| 11-1/4 lbs.| 45 lbs.|
+  +-----------------------+--------------+-------------+------------+--------+
+  |Peas, green, unshelled | 3 lbs. 8 oz. | 1 lb. 12 oz.| 14 lbs.    | 56 lbs.|
+  +-----------------------+--------------+-------------+------------+--------+
+  |Potatoes, Irish        | 3 lbs. 12 oz.| 1 lb. 14 oz.| 15 lbs.    | 60 lbs.|
+  +-----------------------+--------------+-------------+------------+--------+
+  |Potatoes, Sweet        | 3 lbs. 4 oz. | 1 lb. 10 oz.| 13-1/2 lbs.| 54 lbs.|
+  +-----------------------+--------------+-------------+------------+--------+
+  |Tomatoes               | 3 lbs. 12 oz.| 1 lb. 14 oz.| 15 lbs.    | 60 lbs.|
+  +-----------------------+--------------+-------------+------------+--------+
+  |Turnips                |              |             |            |        |
+  +-----------------------+--------------+-------------+------------+--------+
+  |Cherries               | 3 lbs. 8 oz. | 1 lb. 12 oz.| 14 lbs.    | 56 lbs.|
+  +-----------------------+--------------+-------------+------------+--------+
+  |Peanuts                | 1 lb.  6 oz. |       10 oz.|  5-1/2 lbs.| 22 lbs.|
+  +-----------------------+--------------+-------------+------------+--------+
+
+The law provides that apples, cucumbers, cabbage, pears, peaches may
+be sold by numerical count.
+
+
+BOILING
+
+
+  +------------------------------------++--------------------------------+
+  |              MEATS                 ||           VEGETABLES           |
+  +------------------------------------++--------------------------------+
+  |                            Time    ||                       Time     |
+  +------------------------------------++--------------------------------+
+  |Mutton      |per pound, 20 minutes. || Potatoes         |20 to 30 min.|
+  +------------+-----------------------++------------------+-------------+
+  |Corned Beef |  "    "   30    "     || Asparagus        |20 to 25  "  |
+  +------------+-----------------------++------------------+-------------+
+  |Ham         |  "    "   20    "     || Peas             |15 to 20  "  |
+  +------------+-----------------------++------------------+-------------+
+  |Turkey      |  "    "   25    "     || String Beans     |20 to 30  "  |
+  +------------+-----------------------++------------------+-------------+
+  |Chicken     |  "    "   20    "     || Lima Beans       |30 to 40  "  |
+  +------------+-----------------------++------------------+-------------+
+  |Fowl        |  "    "   20    "     || Spinach          |15 to 20  "  |
+  +------------+-----------------------++------------------+-------------+
+  |Tripe       |  "    "   40    "     || Turnips          |30 minutes.  |
+  +------------+-----------------------++------------------+-------------+
+                                       || Beets            |1 hour.      |
+  +------------------------------------++------------------+-------------+
+  |               FISH                 || Cabbage          |20 minutes.  |
+  +------------------------------------++------------------+-------------+
+  |                              Time  || Cauliflower      |20      "    |
+  +------------+-----------------------++------------------+-------------+
+  |Codfish     |  "    "  15 to 18 min.|| Brussels Sprouts |25      "    |
+  +------------+-----------------------++------------------+-------------+
+  |Halibut     |  "    "  15 to 18 min.|| Onions           |30      "    |
+  +------------+-----------------------++------------------+-------------+
+  |Bluefish    |  "    "  15 to 18 min.|| Green Corn       |20      "    |
+  +------------+-----------------------++------------------+-------------+
+  |Lobster     |  "    "  30 to 40 min.|| Rice             |20      "    |
+  +------------------------------------++------------------+-------------+
+
+
+
+
+BAKING
+
+  +-----------------------------------------------------+
+  |                          MEATS                      |
+  +------------------------------------------------------
+  |                            |           Time         |
+  +----------------------------+------------------------+
+  | Beef, ribs, rare           |  per pound, 15 minutes.|
+  +----------------------------+------------------------+
+  | Beef, ribs, well done      |   "    "    20     "   |
+  +----------------------------+------------------------+
+  | Round of Beef              |   "    "    20     "   |
+  +----------------------------+------------------------+
+  | Mutton, leg, rare          |   "    "    18     "   |
+  +----------------------------+------------------------+
+  | Mutton, leg, well done     |   "    "   20      "   |
+  +----------------------------+------------------------+
+  | Mutton, loin, rare         |   "    "    15     "   |
+  +----------------------------+------------------------+
+  | Lamb, well done            |   "    "    20     "   |
+  +----------------------------+------------------------+
+  | Veal, well done            |   "    "    25     "   |
+  +----------------------------+------------------------+
+  | Pork, well done            |   "    "    25     "   |
+  +----------------------------+------------------------+
+  | Chicken                    |   "    "    20     "   |
+  +----------------------------+------------------------+
+  | Goose                      |   "    "    25     "   |
+  +----------------------------+------------------------+
+  | Fillet, hot oven           |          45 minutes.   |
+  +----------------------------+------------------------+
+  | Braised Meats              |       1-1/2 hours.     |
+  +----------------------------+------------------------+
+  | Turkey, 8 pounds           |           2 hours      |
+  +----------------------------+------------------------+
+  | Birds, small, hot oven     |       15 to 20 min.    |
+  +----------------------------+------------------------+
+  | Ducks, tame                |            1 hour.     |
+  +----------------------------+------------------------+
+  | Ducks, wild, very hot oven |         25 minutes.    |
+  +----------------------------+------------------------+
+  |                                                     |
+  |                          FISH                       |
+  +----------------------------+------------------------+
+  | Large Fish                 |     1 hour, about      |
+  +----------------------------+------------------------+
+  | Small Fish                 |     20 to 30 mins.     |
+  +----------------------------+------------------------+
+
+
+BROILING
+
+  +-------------------------------------------+
+  |                                Time       |
+  +-------------------------------------------+
+  | Steak, 1 inch thick      |  8 to 10 min.  |
+  +--------------------------+----------------+
+  | Steak, 1-1/2 inch thick  | 10 to 15  "    |
+  +--------------------------+----------------+
+  | Mutton Chops, French     |  8 minutes.    |
+  +--------------------------+----------------+
+  | Mutton Chops, English    | 10    "        |
+  +--------------------------+----------------+
+  | Spring Chicken           | 20    "        |
+  +--------------------------+----------------+
+  | Quail                    |  8 to 10 min.  |
+  +--------------------------+----------------+
+  | Grouse                   | 15 minutes.    |
+  +--------------------------+----------------+
+  | Squabs                   | 10 to 15 min.  |
+  +--------------------------+----------------+
+  | Shad, Bluefish, Trout    | 15 to 25  "    |
+  +--------------------------+----------------+
+  | Small Fish               |  5 to l0  "    |
+  +--------------------------+----------------+
+
+
+WEIGHTS AND MEASURES
+
+  4 gills    = 1  pint.
+  2 pints    = 1  quart.
+  4 quarts   = 1  gallon.
+  16 ounces  = 1  pound.
+
+  1/2 kitchen cupful  = 1 gill.
+  1   kitchen cupful  = 1/2 pint or 2 gills.
+  4   kitchen cupfuls = 1 quart.
+
+  2     cupfuls of granulated sugar } = 1 pound
+  2-1/2 cupfuls of powdered sugar  }
+  1 tablespoonful of sugar = 1/2 oz.
+  1 tablespoonful of butter =
+  Butter size of an egg = 2 oz.
+  1 cupful of butter = 1/2 pound.
+  4 cupfuls of flour } = pound
+  1 quart            }
+  16 tablespoonfuls of dry material = 1 cupful.
+  16 tablespoonfuls of liquid = 1 cupful.
+
+
+PROPORTIONS
+
+  5 to 8 eggs to 1 quart of milk for custards.
+  3 to 4 eggs to 1 pint of milk for custards.
+  1/2 teaspoonful of salt to 1 quart of milk for custards.
+  1 teaspoonful of vanilla to 1 quart of milk for custards.
+  2 ounces of gelatine to 1-3/4 quarts of liquid.
+  8 level tablespoonfuls of cornstarch to 1 quart of milk.
+  8 level teaspoonfuls of baking-powder to 1 quart of flour.
+  2 teaspoonfuls of baking-powder to 1 cupful of flour.
+
+       *       *       *       *       *
+
+[Illustration: NOVELTY FORTUNE COMBINATION RANGES]
+
+
+[Illustration: Range shown is Novelty Fortune E 318
+
+Spacious Broiling Oven, White Enamel Pan with Rack. White Enamel
+Splasher. Spacious Cooking Top. Pouch feed for Coaling fire without
+removing lids. Duplex Grates. Deep Ash Pit. Large Gas Oven. Front
+Oven Burner. Large Gas Cooking Top. Burners operate from front of
+range. Full 18" coal oven. Drop oven doors enamel trimmed. Nickelled
+Brackets. Beautiful--Sturdy--Efficient.]
+
+
+A POOR RANGE WILL SPOIL THE BEST COOK
+
+You are not always to blame when a roast goes bad in the oven--when a
+cake falls in the centre--the fault may be with your gas range--your
+oven does not heat uniformly or you have to use too much gas to get
+the results you are after.
+
+The Fortune gas range was designed to help you cook. The Fortune is
+not merely our conception of what a good gas range should be.
+
+The Fortune gas range is, on the other hand, the result of exhaustive
+scientific study--stands today without a peer. The Flex-o-tuf
+iron used in its construction insures long life and continued good
+service--you can depend upon it. You know that it does not waste fuel,
+and because domestic science teachers and lecturers have endorsed it,
+that it is the one and most practical range for you.
+
+_Send for descriptive circulars._
+
+
+ABRAM COX STOVE COMPANY
+
+AMERICAN AND DAUPHIN STS., PHILADELPHIA, PA.
+
+_Makers of Novelty Hot Water, Steam and Vapor Systems. Warm Air Pipe
+and Pipeless Furnaces. Coal and Combination Ranges. Laundry Stoves,
+Hot Water Supply Boilers. Fortune Gas Range and Gas Water Heaters._
+
+
+
+
+
+End of Project Gutenberg's Mrs. Wilson's Cook Book, by Mary A. Wilson
+
+*** END OF THIS PROJECT GUTENBERG EBOOK MRS. WILSON'S COOK BOOK ***
+
+***** This file should be named 17438.txt or 17438.zip *****
+This and all associated files of various formats will be found in:
+        http://www.gutenberg.org/1/7/4/3/17438/
+
+Produced by Bethanne M. Simms, William Flis, and the Online
+Distributed Proofreading Team at http://www.pgdp.net
+
+
+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
+http://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 http://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
+http://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 http://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 http://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: http://pglaf.org/donate
+
+
+Section 5.  General Information About Project Gutenberg-tm electronic
+works.
+
+Professor Michael S. Hart is 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.
+
+
+Most people start at our Web site which has the main PG search facility:
+
+     http://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.
diff --git a/17438.zip b/17438.zip
new file mode 100644
index 0000000..5d7caf0
--- /dev/null
+++ b/17438.zip
diff --git a/LICENSE.txt b/LICENSE.txt
new file mode 100644
index 0000000..6312041
--- /dev/null
+++ b/LICENSE.txt
@@ -0,0 +1,11 @@
+This eBook, including all associated images, markup, improvements,
+metadata, and any other content or labor, has been confirmed to be
+in the PUBLIC DOMAIN IN THE UNITED STATES.
+
+Procedures for determining public domain status are described in
+the "Copyright How-To" at https://www.gutenberg.org.
+
+No investigation has been made concerning possible copyrights in
+jurisdictions other than the United States. Anyone seeking to utilize
+this eBook outside of the United States should confirm copyright
+status under the laws that apply to them.
diff --git a/README.md b/README.md
new file mode 100644
index 0000000..771259e
--- /dev/null
+++ b/README.md
@@ -0,0 +1,2 @@
+Project Gutenberg (https://www.gutenberg.org) public repository for
+eBook #17438 (https://www.gutenberg.org/ebooks/17438)