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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—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—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, 7½ by 4¼ 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—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—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—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—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—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—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—like pie—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—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—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—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—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—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—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>.—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 éclairs 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—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</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—this includes those made of eggs, milk, +lemon meringes, sweet potato and pumpkin—require a slow +oven—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, coöperated 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—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 SOUFFLÉ</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—two warm +<span class="pagenum"><a name="page111" id="page111"></a>[pg 111]</span> +and two cold—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—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—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>.—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 SOUFFLÉ</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 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.</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>.—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—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>.—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 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.</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 à 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 à 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—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—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—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</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>.—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—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, +à 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 à 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, à la King and terrapin style.</p> + + +<h5>SAUCE TO SERVE WITH FISH—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 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.</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 canapés; 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 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.</p> + +<p>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.</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 canapé. 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 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.</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>.—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>.—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 +sautéing. 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>.—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.</p> + +<p><i>Second</i>.—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.</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—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 sautéing.</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—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 +<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>.—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—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—of which there are +over a hundred—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—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 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.</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—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—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"> ½ cup</td></tr> +<tr><td align="left">Four tablespoons </td><td align="right"> ¼ cup</td></tr> +<tr><td align="left">Five tablespoons plus one teaspoon </td><td align="right"> ⅓ 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:—</td></tr> +<tr><td align="right">1 </td><td align="left"> salt spoon </td><td align="right">¼ </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">¼ </td><td align="left">cup</td></tr> +<tr><td align="right">8 </td><td align="left"> tablespoons </td><td align="right">½ </td><td align="left">cup</td></tr> +<tr><td align="right">12 </td><td align="left">tablespoons </td><td align="right">¾ </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">¼ </td><td align="left">peck</td></tr> +<tr><td align="right">4 </td><td align="left">quarts </td><td align="right">½ </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">2¾ </td><td align="left">cups brown sugar </td><td align="right">1 </td><td align="left"> pound</td></tr> +<tr><td align="right">3½ </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">3¾ </td><td align="left">cups of rye flour </td><td align="right">1 </td><td align="left"> pound</td></tr> +<tr><td align="right">3¾ </td><td align="left">cups of graham flour </td><td align="right">1 </td><td align="left"> pound</td></tr> +<tr><td align="right">3¾ </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">3½ </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—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 6½ 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 à 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>.—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 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.</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—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—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 crêpe 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>.—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—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>.—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—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 à 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"> </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"> </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.—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.—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—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, 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.</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.—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—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—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—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—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 à 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—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 à 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 à 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 à 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—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 à 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—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 à 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">à 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 à 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, à la mode, <a href="#page302">302</a></p> + </div><div class="stanza"> +<p>Canape à 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 à 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">purée, <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 à 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 (¾ oz.) of Runkel's All-Purpose Cocoa +instead of each "square" (1 oz.) of cooking chocolate. +It not only improves the flavor, but saves ¼ 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">à 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">à 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">à 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 à 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>Frappé 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 à 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 à 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 à 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">à 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—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>:—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">purée 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 à 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">à 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">frappé, <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 à la Suisse, <a href="#page412">412</a></p> +<p class="i2">à 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, purée 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 à 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>Pureé, 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>Sautéing, <a href="#page215">215</a>, <a href="#page232">232</a></p> + </div><div class="stanza"> +<p>Scallions à 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">à la bourgeois, <a href="#page147">147</a></p> +<p class="i2">à 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">canapé, <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">purée, <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 à 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">purée, <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">à 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"> ¼ pk. </td><td> </td><td align="center"> 1 qt. </td><td> </td><td align="center"> 1 pk. </td><td> </td><td align="center"> 1 bu. </td></tr> +<tr><td align="left">Apples </td><td> 3 lbs. </td><td> </td><td> 1 lb. 8 oz. </td><td> </td><td> 11¼ lbs.</td><td> </td><td align="right"> 45 lbs.</td></tr> +<tr><td align="left">Beans, Lima </td><td> 3 lbs. 8 oz. </td><td> </td><td> 1 lb. 12 oz.</td><td> </td><td> 14 lbs. </td><td> </td><td align="right"> 56 lbs.</td></tr> +<tr><td align="left">Beans, String </td><td> 1 lb. 8 oz. </td><td> </td><td align="right"> 12 oz.</td><td> </td><td> 6 lbs. </td><td> </td><td align="right"> 24 lbs.</td></tr> +<tr><td align="left">Beans, Wax </td><td> 1 lb. 8 oz. </td><td> </td><td align="right"> 12 oz.</td><td> </td><td> 6 lbs. </td><td> </td><td align="right"> 24 lbs.</td></tr> +<tr><td align="left">Carrots </td><td> 3 lbs. 2 oz. </td><td> </td><td> 1 lb. 9 oz. </td><td> </td><td> 12½ lbs.</td><td> </td><td align="right"> 50 lbs.</td></tr> +<tr><td align="left">Cranberries </td><td> 2 lbs. </td><td> </td><td> 1 lb. 1 oz. </td><td> </td><td> 10 lbs. </td><td> </td><td align="right"> 40 lbs.</td></tr> +<tr><td align="left">Kale </td><td align="right"> 12 oz. </td><td> </td><td align="right"> 6 oz. </td><td> </td><td> 3 lbs. </td><td> </td><td align="right"> 12 lbs.</td></tr> +<tr><td align="left">Onions </td><td> 3 lbs. 9 oz. </td><td> </td><td> 1 lb. 12 oz.</td><td> </td><td> 12½ lbs.</td><td> </td><td align="right"> 50 lbs.</td></tr> +<tr><td align="left">Parsnips </td><td> 3 lbs. 2 oz. </td><td> </td><td> 1 lb. 9 oz. </td><td> </td><td> 12½ lbs.</td><td> </td><td align="right"> 50 lbs.</td></tr> +<tr><td align="left">Peas, dried </td><td> 3 lbs. 12 oz.</td><td> </td><td> 1 lb. 14 oz.</td><td> </td><td> 11¼ lbs.</td><td> </td><td align="right"> 45 lbs.</td></tr> +<tr><td align="left">Peas, green, unshelled </td><td> 3 lbs. 8 oz. </td><td> </td><td> 1 lb. 12 oz.</td><td> </td><td> 14 lbs. </td><td> </td><td align="right"> 56 lbs.</td></tr> +<tr><td align="left">Potatoes, Irish </td><td> 3 lbs. 12 oz.</td><td> </td><td> 1 lb. 14 oz.</td><td> </td><td> 15 lbs. </td><td> </td><td align="right"> 60 lbs.</td></tr> +<tr><td align="left">Potatoes, Sweet </td><td> 3 lbs. 4 oz. </td><td> </td><td> 1 lb. 10 oz.</td><td> </td><td> 13½ lbs.</td><td> </td><td align="right"> 54 lbs.</td></tr> +<tr><td align="left">Tomatoes </td><td> 3 lbs. 12 oz.</td><td> </td><td> 1 lb. 14 oz.</td><td> </td><td> 15 lbs. </td><td> </td><td align="right"> 60 lbs.</td></tr> +<tr><td align="left">Turnips </td><td> 3 lbs. 12 oz.</td><td> </td><td> 1 lb. 14 oz.</td><td> </td><td> 15 lbs. </td><td> </td><td align="right"> 60 lbs.</td></tr> +<tr><td align="left">Cherries </td><td> 3 lbs. 8 oz. </td><td> </td><td> 1 lb. 12 oz.</td><td> </td><td> 14 lbs. </td><td> </td><td align="right"> 56 lbs.</td></tr> +<tr><td align="left">Peanuts </td><td> 1 lb. 6 oz. </td><td> </td><td align="right"> 10 oz.</td><td> </td><td> 5½ lbs.</td><td> </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> </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"> 1½ </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, 1½ 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>½ 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 1¾ 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—Sturdy—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—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.</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—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.</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. 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