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diff --git a/17438.txt b/17438.txt new file mode 100644 index 0000000..0988d07 --- /dev/null +++ b/17438.txt @@ -0,0 +1,24026 @@ +The Project Gutenberg EBook of Mrs. Wilson's Cook Book, by Mary A. Wilson + +This eBook is for the use of anyone anywhere at no cost and with +almost no restrictions whatsoever. You may copy it, give it away or +re-use it under the terms of the Project Gutenberg License included +with this eBook or online at www.gutenberg.org + + +Title: Mrs. Wilson's Cook Book + Numerous New Recipes Based on Present Economic Conditions + +Author: Mary A. Wilson + +Release Date: January 1, 2006 [EBook #17438] + +Language: English + +Character set encoding: ASCII + +*** START OF THIS PROJECT GUTENBERG EBOOK MRS. WILSON'S COOK BOOK *** + + + + +Produced by Bethanne M. Simms, William Flis, and the Online +Distributed Proofreading Team at http://www.pgdp.net + + + + + + Transcriber's Note: The measure of one-half cup of nutmeg in the + recipe for Caramel Pudding on p. 236 is undoubtedly an error. + One-half teaspoon would likely seem the correct amount. + + +MRS. WILSON'S COOK BOOK + +NUMEROUS NEW RECIPES BASED ON PRESENT ECONOMIC CONDITIONS + + +BY + +MRS. MARY A. WILSON + +(MRS. WILSON'S COOKING SCHOOL, PHILADELPHIA) + + +FORMERLY QUEEN VICTORIA'S CUISINIERE AND INSTRUCTOR DOMESTIC SCIENCE, +UNIVERSITY OF VIRGINIA SUMMER SCHOOL, CHARLOTTEVILLE, VIRGINIA + + +INSTRUCTOR OF COOKING FOR THE U.S. NAVY + + +THIRD PRINTING + + +PHILADELPHIA AND LONDON J.B. LIPPINCOTT COMPANY + + + + +[Illustration: MRS. M.A. WILSON IN HER OWN WELL-EQUIPPED KITCHEN] + + + + +COPYRIGHT, 1920, BY J.B. LIPPINCOTT COMPANY + + +PRINTED BY J.B. LIPPINCOTT COMPANY AT THE WASHINGTON SQUARE PRESS +PHILADELPHIA, U.S.A. + + + + +TO MY FAMILY FOR THEIR UNTIRING EFFORTS IN BEHALF OF THIS BOOK + + + + +PREFACE + + +The influence of well-cooked, palatable food upon the health and +general well-being of the family is as certain as that of changes of +temperature and more serious in its consequences for lasting good or +ill. + +The sage old saying "Tell me what you eat and I will tell you what you +are" is as full of the "pith o' sense" to-day as in ye days of long +ago, for food either makes us physically fit and fully efficient, or +miserable failures with physical complications that keep us constantly +in the physician's hands. + +The vital essences of that which we prepare for eating are "medicinal +messengers" bearing light to the eye, vigor to the limb, beauty to the +cheek and alertness to the brain, as vitamines, or distorted in the +misdirected process are the harsh heralds of pain and debility to the +human system. How great then is the influence of the one who prepares +it! + +Influence, according to astrology, was "a power or virtue flowing from +the planets upon men and things," but from the kitchen, as a sun and +heat centre, there truly flows a planetary influence that makes or +mars us. + +Scientific cooking means the elimination of waste, the preservation +of edible resources and conservation of their potential energy through +the preparation of attractive, vitalizing food with minimum cost and +labor, thus providing in wide, deep measure, for harmony, personal +comfort and domestic peace. + +The preface of a book is too often a flat, spiritless excuse for +offering it to the public instead of being a hearty announcement in +welcome terms of the arrival of a much-desired provision for a real +need, so I will come to the essential point at once by saying that +gathered here, in these pages, are my best recipes, truly "tried in +the fire," the actual working results of many years' teaching and +lecturing, brought "up to the minute" in the interests of that +exacting domestic economy now, as rarely before, imperative in its +demands. + +It will also be noted that the heavy cook-book style is not used +here but the recipes are presented as if housewife and author +were conversing upon the dish in question, and to her I will say: +economical, palatable food is within your reach if you will discard +the ideas and methods of long ago. Remember, you would not prefer to +ride in a horse car, as a means of conveyance, so why use the recipes +of those days? + +The capable housewife, whose busy hands bake bread, cake and pastry, +spreads forth to the community an influence that is priceless, a +largesse not of festal day, holy day, or holiday, but thrice daily, +wholesome and welcome as spring's first sunbeam and precious to every +home so blessed, ever growing and radiating. May this book help in +that growth and a greater radiation! + +THE AUTHOR + + + + +MRS. WILSON'S COOK BOOK + + +Bread, the staff of life, must be palatable and good if we are to be +satisfied with it when we eat. + +Can you think of anything that will spoil a meal more quickly than +poor, over moist, doughy or heavy bread? + +Bread may truly be called the staff of life, as it will maintain life +longer than any other single food. + +Yet many women think bread-making is a simple task; that the +ingredients can be thrown together helter-skelter and good results +obtained; or that any kind of flour will make good bread. This is +a great mistake. To make good palatable bread it requires good +materials, a reasonable amount of care and attention. But first of all +must come the knowledge of the flour. + +A good blend of hard winter flour is necessary and it can easily be +tested by pressing a small quantity of it in the hand; if the flour +is good, it will retain the shape of the hand. Graham or whole wheat +flour and rye flours can be used for variety and to advantage in +making bread. + +Other cereal flours do not contain gluten to allow them to be used +alone for making the yeast-raised breads. Keep this in mind and thus +prevent failures. The yeast is a single-cell plant and must be given +the proper temperature, moisture and food for its successful growth. +When this is supplied, each little cell multiples a thousand times, +thus pushing and stretching the dough. This makes it rise or become +light. + + +WHY DOUGH FALLS + +When the yeast cells have absorbed or consumed all the food that they +can obtain from the sugar, flour, etc., the dough will recede or fall. +Now, if the dough is carefully handled at a given time, this will not +take place, and so for this reason the dough is permitted to stand +only for a given length of time before it is worked and then placed in +the pans. + +Few utensils will be required for making bread, but they must be +scrupulously clean, if the bread is to have a good flavor. Potatoes +and other cooked cereals may be used with good results. Compressed +yeast will give the best results, and either the sponge or straight +dough method may be used. + +Bread made by the sponge method will require a longer time to make +than the bread that is made by the straight dough method. Sponge dough +consists of setting the sponge and letting it rise until it drops +back, usually in two and one-half hours, and then adding sufficient +flour to make a dough that can easily be handled. + +The straight dough method consists of making a dough at the start. To +make bread successfully, do not set the dough over the range, do not +set it on the radiators and do not place it where it will be in a +draft, to rise. Cold chills the dough and retards the yeast. Yeast +grows successfully only in a warm moist temperature from 80 to 85 +degrees Fahrenheit. + + +DOUGH BOX + +I would like to tell the housewife about a dough box that I have found +to work very successfully. The baker's success in making bread is +founded on the fact that he can regulate the temperature of his shop +and thus prevent drafts from chilling the dough. This box is just an +ordinary cracker box with the lid hinged on it. It is then lined with +thick asbestos paper on the inside and then covered with oilcloth +on the outside. The bowl with the dough is then placed in the box to +retain its temperature and to be free from drafts while it rises. In +cold weather this box can be heated by placing a warm iron in it when +starting to mix the dough, and then removing the iron before placing +the dough in the box. This box will easily pay for the time and cost +in a few weeks, and then, too, it will prevent failure. + +Now to get the proper temperature--always use a thermometer. Remember +that you cannot successfully gauge the correct temperature of liquids +that are used for making bread by testing with the finger or by +testing them from the spoon. Any plain thermometer that can be found +in the house will do for this work. Scrub it with soda and water to +remove the paint. Remember, in cold weather to heat the mixing bowl. +See that the flour is not lower than 65 degrees Fahrenheit. + +All water or half water and milk may be used in making bread. When the +milk is used it must be scalded and then allowed to cool. Evaporated +or condensed milk does not require scalding. Simply add the hot water +to acquire the proper temperature. + + +POINTS THAT WILL MAKE FOR SUCCESSFUL BAKING + +Earthen mixing bowls or clean cedar pails make the best utensils to +set the bread dough in. These utensils will retain the heat and are +easy to clean, and when they are closely covered, prevent a hard crust +from forming on the dough. + +Do not fail to give the dough plenty of proof--that is, let it rise +for a sufficient length of time as given in the recipes. + +Use a good grade of blended flour. + +Use the ball of the hand, near the wrist, to knead and work the dough. +Kneading is most important and should be thoroughly done. Do not be +afraid of hurting the dough; you can handle it as roughly as you like. +Heavy, active kneading distributes the yeast organisms and develops +the elasticity of the gluten and gives body and strength to the dough. + +Now, a word about the baking. Bread is baked to kill the fermentation +and to hold the glutinous walls of the dough in place and to cook the +starch and thus make it palatable and easy to digest. + +An oven 350 degrees Fahrenheit is necessary. Do not have it any hotter +than this. Too much heat browns the loaf before it has time to bake in +the centre. + + +SALT + +Salt controls the action of the yeast. It also retards or delays the +proper fermentation if too large an amount of it is used. Then again, +if not enough salt is added to the mix, the yeast becomes too active +and thus produces an overlight loaf of bread. One ounce of salt to +each quart of liquid in summer, and three-fourths of an ounce in +winter will give the best results to the home baker. + + +BAKING THE BREAD + +Now turn on a moulding board and cut into five parts or loaves. Allow +about nineteen ounces to each loaf. Take the dough up between the +hands and work into a round ball. Place on the moulding board and +cover for ten minutes. Now with the palm of the hand flatten out the +dough and then fold halfway over, pounding well with the hand. Now, +take the dough between the hands and stretch out, knocking it against +the moulding board, fold in the ends and shape into loaves. Place +in well-greased pans and brush the top of each loaf with shortening. +Cover and let raise for 45 minutes. Bake in a hot oven for 45 minutes +and brush with shortening when removing from the oven. Let cool and +then the bread is ready to use. + + +SPONGE METHOD + +Generally speaking, the sponge method produces a lighter and whiter +loaf than the bread made by the straight dough method. Bread made by +the straight dough method has the advantage over bread made by the +sponge method in flavor, texture and keeping qualities. + + +SPONGE METHOD + + One quart of water or half water and half milk, 80 degrees + Fahrenheit. + Two yeast cakes, + Two and one-half quarts or two and one-half pounds of flour, + One ounce of sugar. + +Dissolve the sugar and yeast in the water and add the flour. Beat to +thoroughly blend and then set aside to raise for three hours, then add + + One ounce of salt, + One and one-half ounces of shortening, + One and one-half quarts or one and one-half pounds of flour. + +Work to a smooth elastic dough. This takes usually about ten minutes, +after the flour is worked into the dough. Place in a greased bowl +and then turn over the dough to coat with shortening. This prevents a +crust from forming on the dough. Set aside to raise for two hours and +then pull the sides down to the centre of the dough and punch down. +Turn the dough over and let raise for one and one-quarter hours. + + +THE CARE OF THE BREAD AFTER BAKING + +The jar, crock or box in which the bread is kept should be +scrupulously clean. It should be scalded and aired one day every week +in winter and three times weekly during the spring, summer and early +fall. Keep the fact in mind that the bread kept in a poorly ventilated +box will mould and spoil and thus be unfit for food. + +Place the freshly baked bread on a wire rack to thoroughly cool before +storing. Do not put old bread in the box with the new baking. Plan to +use the stale bread for toast, dressings, bread and cabinet puddings, +croutons and crumbs. + + +THE FOOD VALUE OF BREAD + +Wheat contains the sixteen needed elements for nutrition, and when +made into palatable bread, it forms about 40 per cent. of our total +food requirements. Stale bread digests much easier than fresh bread +for the reason that when thoroughly masticated in the mouth the saliva +acts directly upon the starchy content. Fresh bread, unless thoroughly +chewed, so that it may be well broken up, becomes a hard, pasty +ball in the stomach, which requires that organ to manufacture the +additional gastric juices to break up this dough ball. + +Bread from one to three days old easily digests. Graham and whole +wheat breads contain a larger percentage of nutriment than the white +breads. + + +OVEN TEMPERATURE + +Many housewives feel that it is impossible to secure accurate results +in baking in the gas range; this is due to the fact that few women +really understand the principle of baking with gas. + +To secure a slow oven, light both burners and let them burn for five +minutes; then turn both of them down low, turning the handle that +controls the flow of gas two-thirds off. This will maintain a steady +even heat. A slow oven requires 250 to 275 degrees Fahrenheit of heat. +A moderate oven is 350 to 375 degrees Fahrenheit of heat. It can be +obtained by burning both burners of gas range for eight minutes and +then turning them down one-half to maintain this heat. + +A hot oven requires 425 to 450 degrees Fahrenheit and will need +to have the burners burning twelve minutes and then turned off +one-quarter. + +This heat is intense and entirely too hot for breads, pastries and +cakes. Meats require this heat for one-half of the length of time +in the period of cooking. This heat is also necessary for broiling, +grilling, etc. + +Now, also try to utilize the full oven space when baking by cooking +two or more dishes at the same time. Vegetables may be placed in +casseroles or earthen dishes or even ordinary saucepans; cover them +closely and cook in the oven until tender. This will not injure other +foods baking in the oven. + +Do not place breads, cakes and pastries upon the top shelf; rather, +place them on the lower shelf and cook in moderate oven. Do you know +that there are still among us women who firmly believe that placing +other foods to cook in oven with cake will surely spoil it? This is a +mistake; utilize every bit of oven space. + +An oven thermometer soon pays for itself. Pay strict attention to +heating the oven; if the oven is too hot, the heat is wasted, while it +cools sufficiently. This wastes gas. When food is first placed in the +oven, keep oven door closed for first ten minutes and then open when +necessary. + +Placing food in oven will materially reduce the heat. Do not try to +increase the heat; just as soon as the mixture acquires the heat, the +baking will begin in the usual manner and the dish will be ready to +remove from oven in given time. + +Never keep the oven waiting for the food; rather let food remain in +cool place while oven is heating. + +Before mixing materials select the pans that will best fit the oven. +This does not mean that you must discard your present equipment. It +means that you should place in groups such pans that entirely fill +oven space without crowding. Keep this fact in mind when purchasing +new utensils. + +The best and whitest rye flour is milled from the centre of the grains +in a manner similar to wheat flour. When only the bran is removed from +the milling, we have the darker flour, carrying a heavy pronounced +flavor. The rye meal is used for making pumpernickel, a Swiss and +Swedish rye flour bread. + + +HOME-MADE YEAST + +Wash four potatoes and then cut in slices, without peeling, and place +in saucepan, and add three pints of water. Cook until the potatoes are +soft and then add + + One-half cupful of hops. + +Cook slowly for one-half hour. Rub the mixture through a fine sieve +and then pour hot mixture on + + One and one-half cupfuls of flour, + One tablespoonful of salt, + One-quarter cupful of brown sugar. + +Stir until well mixed, beating free from lumps. Cool to 80 degrees +Fahrenheit. Now add + + One yeast cake dissolved in one cupful of water, 80 degrees + Fahrenheit + +Stir well to mix and then let ferment in a warm place for ten hours. +Now pour into jar or crock and store in a cool place. + + +TO USE + +Use one and one-half cups of this mixture in place of the yeast cake. +Always stir well before using and take care that the mixture does not +freeze. This potato ferment must be made fresh every eighteen days in +winter and every twelve days in summer. + + +STRAIGHT DOUGH VIENNA + + One quart of water or milk, + One ounce of salt, + One ounce of sugar. + +Stir well to thoroughly dissolve, and then add + + Two yeast cakes, + Four quarts of flour, + One and one-half ounces of shortening. + +Work to a smooth dough and then knead for ten minutes. Then place in +a well-greased bowl, turning the dough over to thoroughly coat. This +prevents a crust from forming on the dough. + +Cover the bowl and set aside to raise for three and one-half hours. +Now lay over the dough by pulling in toward the centre, the sides and +ends of the dough until it forms a compact mass. Turn over the dough, +cover and let rise for one hour. Now place on the moulding board and +proceed to form into loaves, using the same method as in the sponge +dough. + + +TO PREPARE LOAF + +When the dough is ready to mould into loaves, proceed; using method as +given in sponge dough, finally rolling the loaf on the moulding board, +making it pointed at the ends. Now place a clean cloth in a deep +baking pan and sprinkle the cloth with cornmeal. Place the loaf of +dough on the cloth and sprinkle it lightly with cornmeal. Now lift +the cloth up close to the dough, making a cloth partition between each +loaf. + +Let the dough rise, about 45 minutes, and when ready to bake, lift +dough carefully from the cloth and lay on a baking sheet and gash +slightly with a sharp knife. Wash with an egg and water, wash and back +forty-five minutes in a hot oven, adding a small saucepan of boiling +water to provide steam to keep the loaf moist while baking. + +One-half of above recipes for small family. + + +TO MAKE THE FAMOUS FRENCH BREAD + +Pare and cut in slices two medium-sized potatoes. Cook until very +soft in three cups of water. When cooked rub through a sieve and cool. +There must be two cups of this mixture. When the mixture is about 80 +degrees Fahrenheit, pour in the mixing bowl and add + + One yeast cake crumbled in, + One-half ounce of shortening (1 tablespoon), + One ounce of sugar (2 tablespoons), + Three-fourths ounce of salt (2 teaspoons). + +Stir to thoroughly dissolve and then add eight cups of flour. Work +to a dough and then proceed as in the straight dough method. When the +dough is ready for the pans, cut or divide into six pieces and mould +into loaves, three inches thick and twelve inches long, and set to +rise like the Vienna bread, then bake, using the same method. + + +RYE BREAD + + Two cupfuls of water, 80 degrees Fahrenheit, + Two tablespoonfuls of sugar, + Two teaspoonfuls of salt. + +Mix and then add + + One yeast cake, + Five cupfuls of white flour, + Three cupfuls of rye flour, + Two tablespoonfuls of shortening. + +Work to a dough and ferment three and one-quarter hours, then proceed +as in the straight dough method. When the dough is ready for the pans +use the same method as for Vienna bread. Bake in a similar manner, +having the oven heated to 450 degrees Fahrenheit. Rye bread requires +an oven hotter than for wheat bread. Wash the rye bread when taking +from the oven with warm water. Caraway seeds may be added if desired. + + +GRAHAM BREAD + + Two cupfuls of water, 80 degrees Fahrenheit, + Four tablespoonfuls of syrup, + Two tablespoonfuls of sugar, + Two teaspoonfuls of salt. + +Stir until dissolved and then crumble in one yeast cake, dissolve +thoroughly, and then add + + Four cupfuls of white flour, + Three and one-half cupfuls of graham flour, + Three tablespoonfuls of shortening. + +Work to a dough and then proceed as in the straight dough method. + + +ENTIRE WHEAT BREAD + + Two cupfuls of water, + Three tablespoonfuls of syrup, + Two tablespoonfuls of sugar, + Two teaspoonfuls of salt. + +Mix thoroughly and then crumble in one yeast cake and stir until +dissolved, then add + + Seven and a half cupfuls of wheat flour. + +Work to a smooth elastic dough and proceed as in a straight dough. + + +PRUNE BREAD + +Wash to thoroughly cleanse one-half pound of prunes and then stone and +with a pair of scissors cut into small pieces the size of a raisin. +When the bread is ready to go into the pans add the prunes and knead +the dough well to distribute the prunes. Then place in pans and +proceed as usual. + + +BRAN BREAD + + Two cupfuls of water, 80 degrees Fahrenheit, + One-half cupful of mashed potatoes, + Three tablespoonfuls of syrup, + Two tablespoonfuls of sugar, + Two teaspoonfuls of salt. + +Mix and then crumble in one yeast cake. Stir until dissolved, and then +add + + Six cupfuls of wheat flour, + Two and one-half cupfuls of bran. + +Proceed as in the straight dough method. + + +CALIFORNIA ORANGE BREAD + +Grate the rind of two oranges and then place in a bowl and add + + One cup of orange juice, warmed to 80 degrees Fahrenheit, + Two tablespoonfuls of melted shortening, + Four tablespoonfuls of sugar, + One and a half teaspoonfuls of salt, + One egg. + +Beat to mix and then dissolve one yeast cake in one cup of water +80 degrees Fahrenheit, and add to the above mixture; then work in +sufficient flour to make a smooth elastic dough; usually about eight +cups. Place in a greased bowl and turn the dough to thoroughly coat +with grease. Cover and let rise for three hours. Pull the corners of +the dough to the centre and punch down, turn over and let rise +again for one hour. Repeat the punching down and then let rise for +three-quarters of an hour. Turn out on a moulding board and mould into +three loaves, adding + + One-half cupful of seeded raisins to one loaf, + One-half cupful of chopped almonds to second loaf, + +and keep the third loaf plain. Place in greased pans and let rise for +three-quarters of an hour. Bake in the hot oven for 40 minutes. The +temperature of the oven should be 400 degrees Fahrenheit. + +This bread is delicious for sandwiches. Undoubtedly one of the causes +of the failure in making breads at home is that the process is hurried +and the bread is insufficiently baked. The size and shape of the pans +affect the quality of the bread. Avoid too deep or shallow pans. A +pan, 7-1/2 by 4-1/4 inches, will give the best results. + +Turn the bread on a wire cake rack to cool. This permits the free +circulation of air. + + +BOSTON BROWN BREAD + +Place in a bowl + + Two cups of bread crumbs, + One-half cup of syrup, + One teaspoon of baking soda, + One tablespoon of water. + +Dissolve the baking soda in the tablespoon of water and add + + Two cups of hot water. + +Beat to mix and then let cool, add + + One-half cup of cornmeal, + One-half cup of graham flour. + +Beat to thoroughly mix and then pour in well-greased moulds and cover +and steam or boil for one and one-half hours. Remove the cover and +place in a slow oven for twenty minutes to dry out. A one-pound coffee +can makes a splendid mould. + + +BOSTON BROWN BREAD + +Place in a mixing bowl + + Two-thirds cup of molasses, + Two cups of sour milk, + One and one-half teaspoons of baking soda. + +Stir to thoroughly dissolve the soda, then add + + Two-thirds cup of graham flour, + One cup of cornmeal, + One cup of rye flour, + One-half cup of seeded raisins. + +Beat to thoroughly mix and then grease thoroughly one-pound coffee can +and fill two-thirds full with this mixture. Put on the lid and steam +for two hours, then remove the lid and place the can in the oven +to dry out. One-pound baking-powder cans may be used to replace the +coffee cans. + + +SCOTCH OAT BREAD + +Place in a bowl + + One cupful of scalded milk cooled to 80 degrees Fahrenheit, + One cupful of water, 80 degrees Fahrenheit, + One-half cup of syrup, + Two teaspoonfuls of salt. + +Crumble in one yeast cake and then mix until the yeast cake is +dissolved and then add + + Four cupfuls of flour. + +Beat to mix and then let the sponge rise for two and a half hours. Now +add + + Two cupfuls of rolled oats, + Two cupfuls of flour. + +Knead to smooth elastic dough and then place in a greased bowl, +turning the dough to coat thoroughly with shortening. Let rise for one +and three-quarter hours. Pull the corners down to the centre and punch +down. Turn over and let rise for one hour. Now turn out on moulding +board and cut into loaves. Shape between the hands and place on the +moulding board and cover. Let spring for ten minutes and then shape +for pans. Place in well-greased pans and brush the tops of loaves with +melted shortening. Let rise forty minutes. Bake in hot oven. + + +PARKER HOUSE ROLLS + +Place in a bowl + + Three tablespoons sugar, + One and one-half teaspoonfuls salt, + Four tablespoons shortening. + +Scald and pour into the bowl + + One and one-half cups of milk. + +Stir to thoroughly blend; cool to 80 degrees Fahrenheit. Now crumble +in one yeast cake, stirring until thoroughly dissolved, then add + + Six cups of sifted flour. + +Knead to smooth elastic dough; clean out the bowl and grease +thoroughly, place in the bowl and press firmly against the bottom, +turn over; then cover and set aside to rise for three and one-half +hours. Punch or knead down, turn over and let rise one hour. Now turn +out on moulding board and shape like a long French loaf, and with +scissors or French knife cut into pieces the size of a large egg. Roll +quickly between the hands to form a round ball, set on moulding board +and let rise for ten minutes. Flatten out, using small rolling pin or +palm of hand, brush with shortening, fold pocketbook style and set on +well-greased baking sheet two inches apart to rise for twenty minutes; +bake in hot oven for fifteen minutes, brush with melted shortening as +soon as removed from oven. + + +RASP ROLLS + +Prepare dough as for Parker House rolls, cutting dough in pieces the +size of a small orange; round up between the hands, place on moulding +board and cover for five minutes. Now roll on moulding board to form a +ball, using the palm of the hand; place on well-greased baking +sheet; let rise twenty-five minutes, bake in moderate oven twenty +minutes--cool, rub each roll over grater to rasp, removing a light +coating of the crust. + + +LUNCHEON ROLLS + +Prepare dough as for Parker House rolls and cut in pieces the size of +small egg; round up and cover and let rise ten minutes, roll between +the board and hands, forming points on end of rolls. Finish as for +Parker House rolls. + + +RICH PARKER HOUSE ROLLS + +Scald one pint of milk, adding + + Four tablespoonfuls of shortening. + +Cool to 80 degrees Fahrenheit and then pour into the mixing bowl, and +add + + Three tablespoonfuls of sugar, + Two teaspoonfuls of salt, + One well-beaten egg, + One yeast cake, dissolved in four tablespoonfuls of water, mix + thoroughly + +And then add + + Three and three-quarter pints or seven and one-half cupfuls of + sifted flour. + +Work to a smooth elastic dough, grease a clean bowl and place the +dough in it. Turn several times to coat the dough thoroughly with the +shortening. This prevents a crust from forming. Set in a place free +from drafts and let rise for three and one-half hours, then punch down +and turn over. Let rise one and one-quarter hours. Punch again and +then let rise three-quarters of an hour. Now turn on the pastry board +and mould into a long strip not quite as thick as the rolling pin. +Break the dough off into pieces weighing about one and one-half +ounces. Form into balls and then cover and let spring or rise for ten +minutes; take a ball of the dough and round it well on the board, then +flatten slightly with the palm of the hand. Now mark a decided crease +with the back of a knife down the centre of the roll. Fold over in +pocketbook style, patting the turn in the roll hard with the hand. Lay +on well-greased tins, brushing the rolls with shortening. Let rise for +twenty minutes and then wash with egg and bake in a hot oven. + + +FINGER OR SANDWICH ROLLS + +Use the Parker House roll dough, cutting it into pieces one and +one-half ounces in weight. Mould into balls and then set on a board +and cover for ten minutes to let spring. Now mould into finger shapes +and place on greased pans and proceed as in Parker House rolls. + + +FLUKES + +Prepare as for finger rolls, pointing the dough at both ends by +rolling into a shape similar to a sweet potato. + + +BRAIDS + +Break off pieces of the dough three-quarters of an ounce in weight and +then mould into balls and let spring for five minutes. Now mould out +into rope-shaped pieces a little longer than a lead pencil. Fasten the +three pieces together and then plait. Process as for finger rolls. + + +RUSK OR TEA BISCUITS + +Prepare dough as for Parker House rolls, cut and form in small-sized +balls, cover, and let rise ten minutes. Now, round up by rolling +between the hands, set very closely together in deep, well-greased +pans, let rise forty minutes, bake in a moderate oven; brush with +syrup and water and dust with sugar as soon as removed from the oven. + + +CRESCENTS + +Use the Parker House roll dough and then break off into pieces +weighing about twelve ounces. Mould into balls and then cover and let +spring for ten minutes. Now roll out the dough one-half inch thick +with rolling pin and cut into five-inch squares. Cut each square into +a triangle and brush lightly with shortening. Roll from the cut side +towards the point, lapping the point closely. Form into crescent when +setting in well-greased pan, brush with shortening and cover and let +rise for eighteen minutes. Wash with milk and water. Bake for eighteen +minutes in a hot oven. + + +ENGLISH BATH BUNS + +Melt four ounces of butter and then place in a mixing bowl and add + + One-half cup of sugar, + One cup of scalding milk, cooled to 80 degrees. + +Then add + + Two well-beaten eggs, + One teaspoon of salt, + ne-half yeast cake. + +Stir to thoroughly mix and then add four cups of flour and work to a +smooth elastic dough. Grease the mixing bowl well and then put in the +dough. Press down well and then turn over. Cover and set to rise for +four hours, then turn on a moulding board and knead for two minutes. +Cut into pieces for biscuits. Roll between the hands into round balls +and then cover and let set on the moulding board for ten minutes. Now +press flat with the hands and let rise on a well-greased baking sheet. +Let rise for thirty minutes, then brush with a mixture of + + Four tablespoonfuls of syrup, + Two tablespoonfuls of water. + +Bake in a hot oven for fifteen minutes. + + +SALLY LUNN + +Place in a mixing bowl + + One cup scalded milk, cooled to 80 degrees, + One-half cup sugar, + Four tablespoonfuls of shortening, + One well-beaten egg, + One-half yeast cake crumbled in. + +Beat to thoroughly blend, and then add + + Two and three-quarter cupfuls of sifted flour, + One teaspoonful of salt. + +Beat well, cover and let rise for three hours, beat again. Now grease +thoroughly an oblong or round baking pan; take the Sally Lunn and beat +for five minutes, pour into the prepared pan, having the dough fill +the pan about one-half; let rise twenty minutes in warm place, bake in +hot oven twenty-five minutes, then dust with sugar. + + +PLAIN BUNS + +Weigh out eighteen ounces of dough and divide into one dozen pieces. +Mould into balls and let spring for ten minutes. Now mould up nice and +round and then set close together on a well-greased pan. Let rise for +thirty-five minutes, and then brush the tops with egg and water; wash +and dust lightly with sugar. Bake for eighteen minutes in a hot oven. +A small pan of boiling water may be placed in the oven when baking +these rolls. + +For variety's sake, part of the dough may be baked plain. To the +balance add caraway seeds, a little citron, nutmeg or a few currants. +If carefully baked and cooled, these rolls may be stored in an +air-tight box and they will keep for several days. To reheat, place in +an oven with a pan of boiling water for ten minutes to freshen. + +Egg wash: One egg and one-fourth cup of milk; beat to mix; apply with +small paint brush. + + +STICKY CINNAMON BUNS + +Scald one cup of milk and then place + + Four tablespoonfuls of shortening, + One-half cupful of sugar, + One teaspoonful of salt + +in the mixing bowl, and pour over it the scalded milk. Stir to +thoroughly mix and then cool to 80 degrees Fahrenheit. Now dissolve +one-half yeast cake in one-half cupful of water 80 degrees Fahrenheit, +and when the milk is at the proper temperature, add six cupfuls +of flour and work to a smooth dough. Place in a well-greased bowl, +turning the dough around in the bowl so that it will be thoroughly +coated with shortening. Cover and let rise three and one-half hours. +Now pull the sides of the dough into the centre and punch down, +turning the dough over. Let rise again for one hour, then turn on a +moulding board and divide the dough in half. Knead each piece into +a ball. Cover and let rise or spring for ten minutes. Now roll +out one-quarter inch thick, using a rolling pin. Brush with melted +shortening and sprinkle well with brown sugar, using about one +cupful. Now dust with two teaspoonfuls of cinnamon and spread over the +prepared dough one and one-half cupfuls of currants or small seedless +raisins. Begin at the edge and roll like a jelly-roll. Cut in pieces +one and one-half inches thick and then place in prepared pans and let +rise for one hour. Then bake in a moderate oven for forty minutes. + +To prepare the pan for the cinnamon buns: + +Grease the pan very thickly with shortening and then spread one cupful +brown sugar and one-half cupful of currants or small seedless raisins +evenly over the bottom of the pan. Place buns in pan and let rise for +one hour in a warm place, then bake in a moderate oven for thirty-five +minutes. + +Now for the trick. When the buns are baked, brush the pastry board +with shortening, then place + + Two tablespoonfuls of brown sugar, + One tablespoonful of water + +in a saucepan, mix thoroughly, and then bring to a boil. Now, just as +soon as the buns are baked, turn from the pan at once and brush +well with the prepared syrup, brushing the bottom with the syrup, as +brushing the candied part of the buns prevents it from hardening. Let +cool and then use. + + +ST. NAZAIRE BUNS + +Prepare the dough as for cinnamon buns and when ready to turn on the +moulding board add + + One cupful of finely shredded citron, + One-half cupful of brown sugar, + One cupful of seeded raisins. + +Work well to distribute the fruit and then form into a long roll three +inches thick. Cut off pieces about one and one-half ounces and form +into buns. Let rest for fifteen minutes and then roll into round +buns and place in a well-greased baking pan and let rise for thirty +minutes. Make a hole in the centre of each bun with a small wooden +stick and wash the buns with egg and milk. Bake in a moderate oven +for twenty minutes. Cool, and then fill the centre with jelly, and ice +with water icing. + + +PINWHEELS + +Prepare the dough and roll as for cinnamon buns; cut in slices +one-half inch thick; place inch apart in well-greased baking sheet, +let rise twenty-five minutes, brush with egg wash; sprinkle with +finely chopped peanuts and bake in moderate oven twenty minutes. + + +CINNAMON CAKE + +You can use part of the dough for cinnamon cake. Cut the dough into +pieces and then roll out three-fourths of an inch thick. Place +in pans, stretching and rolling the dough to fit pan. Brush with +shortening and then cover with crumbs, made as follows: + + Six tablespoonfuls of flour, + Four tablespoonfuls of brown sugar, + Two tablespoonfuls of shortening, + Two teaspoonfuls of cinnamon. + +Rub the mixture until crumbly and then spread as directed. Let rise +thirty-five minutes, bake in hot oven fifteen minutes. + + +COCOANUT ICING + + One-half cupful of confectioner's sugar, + One-half cupful of cocoanut, + Sufficient hot water to moisten. + +Spread on the buns with a spatula. + + +COCOANUT BUNS + +Prepare the dough just the same as for cinnamon buns and when ready to +turn on a moulding board add + + One cupful of cocoanut, + Three tablespoonfuls of shortening. + +Knead to mix and then work the dough into a long roll about three +inches thick and then break into pieces the size of a large egg. Now +mould until round and then let rise on the board for ten minutes. +Mould again, shaping oblong. Place on a well-greased pan and brush the +buns with melted shortening. Let rise for thirty minutes and then bake +in a hot oven and ice with cocoanut icing. + + +ALMOND COFFEE CAKES + +Prepare the dough as given in the recipe, using the balance left for +either cinnamon or cocoanut buns. When ready to turn on a moulding +board cut the dough in half and roll each piece out one-quarter of an +inch thick. Spread with shortening and then lightly with brown sugar +and with one-half cupful of finely shredded almonds or peanuts. Roll +like a jelly roll. Press flat with a rolling pin until just one inch +thick. Cut in pieces six inches long and then place in a well-greased +baking pan and let rise thirty-five minutes. When ready to bake, cut a +gash three inches long on each cake. Wash with egg and milk and strew +with finely shredded almonds. Bake in a moderate oven for twenty-five +minutes. Ice with water icing. + + +HOW TO MAKE YEAST-RAISED CAKE + +Scald one cupful of milk and add one-half cupful of cold water. Cool +the mixture to 80 degrees. Now add four tablespoonfuls of sugar, one +teaspoonful of salt. Crumble one yeast cake in the mixture and stir +thoroughly until the yeast is dissolved. Now add four cupfuls of +sifted flour and beat to a light batter. Cover, and set in a place +free from drafts, where it will be kept warm in a temperature of 80 +degrees and let raise for three hours. Now beat the dough with a spoon +and let raise again for three-quarters of an hour. Now, while the +dough is raising last time, place one cupful of sugar and one-half +cupful shortening in a bowl and cream until light and frothy. Add +two eggs, one at a time, and beat until very light. When the dough is +ready, add the sugar, eggs, shortening and one and one-half cupfuls +of flour; beat this mixture with spoon for twelve minutes until +thoroughly mixed. Now pour in prepared mould filling the mould half +full. Set in warm place, with a temperature of about 80 degrees +Fahrenheit, to raise for one and one-quarter hours or until the +mixture fills the mould. Bake in a moderate oven for three-quarters of +an hour. + +Remove the cake from the mould and cool on a wire rack. This cake may +be iced or served plain; or chopped nuts, raisins or citron may be +added to the dough with the sugar and eggs. + +To prepare the pans: Grease them thoroughly, then coat them with +finely chopped nuts or fine cake crumbs before pouring in the dough. + + +BRIOCHE + +Brioche is a French sweet bread and while different authorities do +not agree as to both the consistency and methods, without doubt these +cakes figure largely in French cuisines. + +One French bakery prepares the brioches in loaf form and when cold it +is cut in slices and steeped in orange syrup. Then again the brioche +is spread with jam and then covered with icing or the brioche may +be steeped with prepared syrup and then dipped in a batter and fried +golden brown in hot fat. Spread with jam and serve with orange or +lemon sauce. + +The actual preparation of the brioche involves very little trouble and +can be made from bread dough on baking day. Now one point in making +these sweet breads--there is just the same trick as in moulding the +loaf of bread. One can learn by careful attention to details and +with practice. Some stress may well be laid upon the lightness of the +dough; for heavy, overrich dough that is poorly baked is injurious to +health. + + +WATER ICING + +Six tablespoonfuls of confectioner's sugar and sufficient water +(boiling) to moisten. + + +BREST BREAD + +Roll the dough into three strands about one inch thick and ten inches +long. Fasten the three strands together and then braid. Place on a +well-greased pan and let rise. Wash with egg and milk and then bake +for twenty-five minutes in a moderate oven. Spread with jelly and then +ice with water icing. Sprinkle with slightly browned cocoanut. + + +TO MAKE BRIOCHE USING BREAD DOUGH + +When the bread is ready to put in the pan cut off one pound and place +the dough in a bowl. Now place in a separate bowl + + Yolks of two eggs, + One-half cup shortening, + Three-quarter cupful sugar. + +Cream until light and frothy, then add the stiffly beaten whites of +the eggs, also + + One-half cup of milk, + Four cups of flour, + One pound piece of yeast raised dough. + +Work or knead until smooth and elastic. Place in a greased bowl and +let rise for three hours; now turn on board, divide into eight pieces +and mould into balls. Cover and let rise for ten minutes. Now roll out +one-half inch thick. Brush with shortening, strew with brown sugar +and nuts. Roll like jelly roll and then flatten well with rolling pin. +Place in a greased pan, cover and let rise for one-half hour. Now cut +down the entire length of the dough, leaving two inches on each end. +Wash with egg wash and bake twenty minutes in hot oven. Sprinkle with +sugar, then return to oven five minutes. + + +SWEET DOUGHS + +In the days of long ago, yeast, ammonia, pearl ash, honey water and +a treacle mixture were used to lighten cakes--before the time of +dependable baking powder. + +In Europe the housewife makes from bread dough delicious cakes with +yeast. These provide splendid variety. They include savarins, babas, +and yeast-raised fruit cakes. + +Many women fail in making these delicious goodies because they do not +realize that the addition of large amounts of sugar, fruit, shortening +and eggs to yeast dough, unless carefully handled, is apt to produce +heavy, moist cakes that lack the light, velvety texture which makes +cake a success. + +The addition of nuts, cake crumbs and fruit will afford a large +variety. + +A sponge dough is necessary for successful results. + + +RUSSIAN RUSK + +Prepare the dough as for brioche, adding one cupful of finely shredded +almonds when ready to mould for the pan. Use a long narrow pan to bake +loaf in. When baked, cool and then cut in one-inch slices and toast +light brown in the oven. + + +SPANISH BUN + +Scald one cupful of milk and then cool to 80 degrees Fahrenheit and +pour in a bowl and add + + Three tablespoonfuls sugar, + One-half teaspoonful salt, + One yeast cake dissolved in four tablespoonfuls cool water, + Three cupfuls of flour. + +Beat for five minutes with a spoon and let rise for two hours. Now +cream + + One and one-quarter cupfuls sugar, + One-half cupful of shortening + +until very light and creamy and then drop in, one by one, three eggs, +beating the eggs for three minutes. Add this to the yeast-raised +dough, together with one cupful of sifted flour. Beat with a wooden +spoon for fifteen minutes and then pour into a greased and floured +pan, filling the pan half full. Put the raisins on the top and then +cover and let rise until it fills the pan almost to the edge. Bake in +a moderate oven for fifty-five minutes and then cool and ice. + + +BABAS + +Prepare dough as for brioche and, when ready to pan, mould into loaf +shape adding nuts and finely shredded citron. Place in well-greased +Boston brown-bread mould; let rise for one hour. Bake in moderate oven +forty-five minutes. Then begin to baste the Baba with syrup made from + + One cupful syrup, + One-half cupful water, + One tablespoonful vanilla, + One teaspoonful mace. + +Cook syrup ten minutes before using to baste the Baba, and bake until +the syrup is absorbed, then turn on plate. + + +ANISE SEED RUSK + + One tablespoonful of anise seed, + One-half cupful finely shredded citron. + +Add the above ingredients to the brioche dough; mould and bake as for +Russian rusk. These crisp slices will keep for a long time if placed +in an air-tight box. + +This dough may be used for the old English crull cakes, which is +nothing more than a doughnut. Prepare a dough as for a brioche and +when ready for the pans turn on a molding board. Roll out one-quarter +inch thick; cut with doughnut cutter. Set on cloth to rise for fifteen +minutes. Stretch to shape and fry in hot fat until golden brown. Roll +in pulverized sugar and cinnamon. + +These doughs may be moulded in wreaths, crescents and bowknots. When +risen, wash with egg wash, then sprinkle with granulated sugar and +chopped nuts and then bake in moderate oven. + + +INDIAN GRIDDLE CAKES + + One cupful cornmeal, + One cupful flour, + One teaspoonful salt, + Three level teaspoonfuls of baking powder, + Two tablespoonfuls of syrup, + One tablespoonful shortening, + One egg, + One and one-quarter cups of milk. + +Beat hard to mix and then bake on a hot griddle. + + +GRIDDLE CAKES + +To bring the true nut flavor from the buckwheat we must go back to +old-fashioned method of setting the buckwheat to rise overnight. Don't +you remember the brownstone crock that was kept in the pantry and +each time it was left with just enough of the mixture to start a +new batter? The buckwheat would be prepared each night just before +bedtime, and in the morning a cup of warm water was added, together +with a couple of tablespoonfuls of syrup. The mixture was beaten and +then the griddle was put on to heat. Sometimes it was a soapstone or a +heavy iron griddle. When well heated it was rubbed with a piece of +cut turnip or potato. The batter was poured on in large platter-sized +cakes and then as quickly as they browned they were dexteriously +turned to brown again. + +To make perfect buckwheat cakes you must first of all obtain a +stone-ground flour, and then it must be blended in proportion. Good, +lively yeast is added, and if milk is used for the mixing it must be +scalded and then cooled before using. To prepare the flour for the +mixing: + + Three pounds of buckwheat flour, + One and one-half pounds of wheat flour, + One pound of corn flour, + One ounce of salt, + One-half ounce of baking soda. + +Sift twice to thoroughly mix and then place in a dry container and the +flour is then ready to use. + + +BUCKWHEAT CAKES + +Scald and then rinse out with cold water a large stone crock. Pour in +one cupful of scalded and cooled milk and + + One and one-half cupfuls of water, 80 degrees Fahrenheit, + Two tablespoonfuls of sugar. + +Crumble in one-half of an yeast cake and stir until dissolved, then +add three cupfuls of the prepared buckwheat flour. Beat to thoroughly +mix and then cover and set aside overnight to rise. In the morning +add sufficient lukewarm water to bring the mixture to a pouring +consistency. This usually requires about one cupful. Add two +tablespoonfuls of syrup. Beat hard for three minutes and then let +stand in a warm place while the griddle is heating, then bake. + + +RICE GRIDDLE CAKES + +Rice griddle cakes may be prepared as follows: Wash one-half cup of +rice in plenty of water and then place in a saucepan and add three +cupfuls of water. Cook until the water is absorbed and the rice is +soft. Let cool. Now place in a crock + + Two and one-half cupfuls water, 80 degrees Fahrenheit, + Two tablespoonfuls sugar, + One-half yeast cake. + +Stir until dissolved and then add + + The prepared rice, + Three cupfuls white flour, + One-quarter teaspoonful baking soda. + +Beat to mix and then cover and set aside to rise overnight. In the +morning add sufficient lukewarm water to make a pouring batter, adding +two tablespoonfuls of syrup and one teaspoonful of salt. Beat very +hard and then set in a warm place while the griddle is heating. + +The use of a small amount of baking soda as given in above recipes +is for the purpose of neutralizing the slightly acid flavor of the +buckwheat--a flavor to which many folks object. + +Either of above mixes may be baked in a waffle iron instead of using +the griddle. Try it some morning for the sake of variety. Use salad +oil in a new sewing-machine oil can to grease waffle iron. + +Almost everyone loves good sweet butter on the hot cakes in the +morning. At the present prices of butter the frugal housewife looks +upon the fast disappearing pat of butter with alarm. Now try this and +save the butter and yet give the folks the butter flavor upon their +cakes; place two tablespoonfuls of butter in a pitcher which will hold +a cupful of syrup. Add the syrup and then place the pitcher in a pan +of warm water and set on the stove to heat. Beat constantly until the +butter melts and produces a creamy mix. + +Stale bread may be crumbled or soaked in cold water pressed dry and +used in place of rice or cornmeal. So may oatmeal or other leftover +breakfast cereals, as well as mashed potatoes, be used. Reserve about +one cupful of the yeast batter to start the next batter. Use this +starter in place of the yeast. Renew the yeast mix every fifth +morning. + +A word about the griddle may not come amiss. The old-fashioned iron or +soapstone may be used and will give good results. Aluminum griddles do +not require greasing. + + +BREAD GRIDDLE CAKES + +Try these cakes some morning when the folks are tired of the usual +breakfast dishes. Place in a pitcher overnight + + Two cups of buttermilk or sour milk, + One cup of water, + Two cups of bread crumbs. + +Let stand in the kitchen in a cool place. Do not put in the icebox. In +the morning add + + One teaspoonful baking soda + +dissolved in + + Three tablespoonfuls of water. + +Beat to thoroughly mix and then add + + Two tablespoonfuls syrup, + Two tablespoonfuls shortening, + One teaspoonful salt, + One and one-half cups flour, + Two teaspoonfuls baking powder. + +Beat hard to mix and then bake on a hot griddle. + + +CORNMEAL GRIDDLE CAKES + +Scald one cup of cornmeal with two cups of boiling water, and then let +cool. Now add + + One and one-half cupfuls water, 80 degrees Fahrenheit, + Three tablespoonfuls of syrup, + One teaspoonful of salt, + One-quarter yeast cake, + Two cupfuls flour, + One-quarter teaspoonful baking soda. + +Beat hard and then let rise overnight; then prepare as for buckwheat +cakes. + +Modern methods have eliminated the yeast and substituted baking +powder, thus making a quicker mix. To prepare buckwheat cakes with +baking powder, prepare a blend of flour as follows: + + Two pounds of buckwheat, + One pound of wheat flour, + One cupful cornmeal, + One ounce of salt, + Three ounces of baking powder, + One-quarter ounce baking soda. + +Sift three times to mix and then place in a dry container and use as +required. + + +HOW TO BAKE THE PANCAKE + +Use a frying-pan that is perfectly flat; the iron ones are best, as +they hold the heat longer and can be regulated so that the cake will +not burn. + + +PANCAKES FOR TWO + + Yolk of one egg, + Two tablespoonfuls sugar or syrup, + One cupful milk, + One tablespoonful shortening, + One teaspoonful salt, + One teaspoonful vanilla or nutmeg, + One and one-quarter cupfuls flour, + Two level teaspoonfuls baking powder. + +Place in a bowl. Beat with a Dover egg-beater to thoroughly mix and +then fold in the stiffly beaten white of egg. Pour the mixture into +a pitcher and then place two tablespoonfuls of shortening in a frying +pan. When smoking hot pour in just sufficient batter to cover the +bottom of the pan. When it begins to bubble turn the cake over and +bake on the other side. Lift and spread lightly with jelly or roll, or +use the following mixture: + + Three tablespoonfuls butter, + One-half cupful of XXXX sugar, + +Cream well, and then add + + One tablespoonful lemon juice, + One tablespoon boiling water. + +Beat to blend. + + +PLAIN PANCAKES + +Place in a bowl one quart of milk and then add + + Two eggs, + One-half teaspoonful nutmeg, + Five cupfuls sifted flour, + Four tablespoonfuls syrup, + Five level teaspoonfuls baking powder. + +Beat to mix and then bake. To insure sufficient cakes use two pans for +cooking or bake on a griddle. + + +PANCAKES AU FAIT + + One cupful milk, + Two eggs, + One and one-half cupfuls flour, + Two teaspoonfuls baking powder, + Two tablespoonfuls shortening, + One-half teaspoonful nutmeg. + +Beat to mix. Now prepare + + One-half cupful of nuts, chopped very fine, + One dozen maraschino cherries, well-drained and chopped fine. + +Mix well and then pour pancake in hot pan and sprinkle with the above +mixture. + +Let bake and then lift. Spread with honey and dust with pulverized +sugar. Roll and garnish with maraschino cherry. + + +FRENCH PANCAKE + + One egg, + One-quarter cupful milk. + +Beat to mix and then add + + One-half cupful flour, + One-half teaspoonful salt, + One teaspoonful baking powder. + +Beat well to thoroughly mix and then pour in a hot pan containing +three tablespoonfuls of shortening: pour just enough to barely cover +the bottom of the pan. Cover the pan with a hot lid. Let the cake +bake. When ready to turn slip the cake on the hot lid and invert, +returning the cake to the pan. Spread with sugar and cinnamon. Bar le +duc or currant jelly may be used to spread on the cakes. Fold like an +omelet and place a spoonful of jelly on top. Serve. This will make two +large pancakes. + + +IRISH PANCAKES + + One cupful mashed potatoes, + Two cupfuls flour, + One teaspoonful salt, + Three teaspoonfuls baking powder, + Two eggs, + One cupful milk, + Four tablespoonfuls syrup, + One and one-half teaspoonfuls nutmeg. + +Beat to thoroughly mix and then bake on a griddle. Spread with butter +and sugar. + + +BELGIUM PANCAKES + + Two cupfuls of unsweetened thin applesauce, + One well-beaten egg, + Three tablespoonfuls syrup, + Two and one-half cupfuls flour, + Three teaspoonfuls baking powder, + One tablespoonful shortening, + One-half teaspoonful cinnamon. + +Beat to mix and then bake in the usual manner. Serve with butter and +syrup. + + +WAFFLES + +Waffles are made from a thin batter and are baked in a well-heated +waffle iron. Many failures to make good waffles are due to the fact +that the iron is not sufficiently hot. The iron must be thoroughly +cleaned after each baking. Place the iron on the range to heat, +turning it several times. + +Try this method in greasing the iron. Purchase a large-sized sewing +machine oil-can, wash well in plenty of hot water and soap, then rinse +thoroughly and dry. Now fill with a good salad oil and when the +iron is heated, oil it on both sides. Now you are ready to bake the +waffles. Reverse the iron, having the hot side on top, and pour in the +batter and then bake about three minutes, reversing the iron once. + +When the waffles are baked remove from the iron and then oil and +reverse it again, putting the side that was next to the fire on top +and then pour in the batter, close and bake as before. + + +QUICK BREADS + +Quick breads include griddle cakes, waffles, muffins, Sally Lunns, +shortcakes and biscuits. These doughs are made light or leavened +by the use of eggs, baking soda, baking powder and steam created +in baking and by air beaten into the mixture. Their entire success +depends upon the careful measurement of ingredients, the mixing and +the baking. Using all water in place of milk or equal parts of milk +and water will give splendid results. + + +GRIDDLE CAKES + +Place the griddle on the range to heat slowly, while mixing the +batter. + +Place in a bowl or a flat, wide-mouthed pitcher + + One cupful milk, + One cupful water, + One teaspoonful salt, + One tablespoonful syrup, + Two and one-half cups of flour, + Two tablespoonfuls shortening, + Four level teaspoonfuls baking powder. + +Beat to mix to a smooth batter. This amount of batter will make +hotcakes for four persons. For larger amounts, multiply. One egg may +be used for every two cupfuls of flour. + +Test the griddle by dropping a few drops of water on it; if the water +boils, the griddle is sufficiently hot to bake with. Aluminum griddles +do not require any grease. Rub with a clean cloth dipped in salt. +Grease iron griddles slightly. Pour on the batter; just as soon as the +cakes begin to form air bubbles slip a cake-turner under the cakes and +turn them. + +Now, if large bubbles rise at once to the top of the cakes, the +griddle is too hot and the heat should be reduced; while, if the cake +stiffens before the underside is brown the griddle is not hot enough. +Never turn a griddle cake twice--this makes them heavy. Serve them as +soon as baked, piling not more than five or six together. Sour milk +may be used in place of sweet milk. Discard the baking powder and use +one level teaspoonful of baking soda for each cup of sour milk. One +egg and two cupfuls of water may be used in place of two cupfuls of +milk. + + +WAFFLE BATTER + + One cup of milk, + One cup of water, + One egg, + One teaspoonful of salt, + Two and one-quarter cupfuls flour, + Three teaspoonfuls baking powder, + One tablespoonful syrup, + Two tablespoonfuls shortening. + +Beat to a smooth batter in a wide-mouthed pitcher. One-half of this +amount for two people. + +Cold boiled rice, hominy, oatmeal and stale bread that has been soaked +in cold water and then pressed dry and rubbed through a sieve may be +added to the griddle cakes and waffle batters. + + +MUFFINS + +Muffins are made from a drop batter and may be baked in rings, on a +griddle, in muffin pans or in custard cups. To bake the muffins in +rings on a griddle upon the top of the stove--grease the griddle well, +and also have the rings well greased. Put the griddle on to heat when +starting to mix the drop batter and keep the rings cool until ready to +bake. + +Place in a bowl or pitcher + + One and one-half cupfuls of milk or equal parts of milk and + water, + One egg, + One teaspoonful salt, + Two tablespoonfuls syrup, + Two tablespoonfuls shortening, + Two and three-quarters cupfuls flour, + Five level teaspoonfuls baking powder. + +Beat this mixture smooth and then place the rings on a hot griddle and +half fill with the drop batter. When well risen and nearly dry, turn +over, using the griddle-cake turner to turn the muffins and rings. +Bake on the other side. It will require about eighteen minutes to bake +these muffins. Tear them apart, butter and serve them at once. + +To bake muffins in pans or custard cups, grease the pans or cups well +and half fill with the drop batter and then bake in a hot oven for +fifteen minutes. + + +OATMEAL MUFFINS + +Put two cups of oatmeal through the food chopper into the mixing bowl +and then add + + One and one-half cups of sour milk, + One teaspoonful baking soda dissolved in one tablespoon of cold + water, + One-half teaspoon salt, + Four tablespoonfuls syrup, + Two tablespoonfuls shortening. + One cup of sifted flour. + +Beat to mix and then pour into well-greased muffin pans and bake in a +hot oven for twenty minutes. + + +SOUR MILK GEMS + + One and one-quarter cups sour milk, + Two tablespoonfuls shortening, + One teaspoonful soda, + One teaspoonful salt. + +Mix to thoroughly blend and then add + + One cupful white flour, + One and one-half cupfuls graham flour. + Two teaspoonfuls baking powder. + +Beat to thoroughly mix and then bake for eighteen minutes on +well-greased muffin pans. + + +BRAN MUFFINS + + Two and one-half cups of bran, + One and one-half cups of flour, + One teaspoonful salt, + Four tablespoonfuls syrup, + Two tablespoonfuls shortening, + One egg, + One and three-quarter cups of buttermilk, + One teaspoonful soda. + +Dissolve the soda in the buttermilk and then beat to mix. Fill into +well-greased muffin pans and bake in a moderate oven for twenty-five +minutes. Toast the left over muffins. + + +ENGLISH MUFFINS + +Place in a mixing bowl + + Two and one-half cups flour, + One teaspoon of salt, + Two tablespoons of sugar, + Two teaspoons of baking powder. + +Sift to thoroughly mix, then add + + One and one-half cups of sour milk, + One teaspoon of baking soda. + +Dissolve the baking soda in the milk and then mix thoroughly by +heating hard. Now place well-greased muffin rings on well-greased hot +griddle. Fill the rings half full and bake slowly for fifteen minutes. +Turn with a cake-turner when the inner side is nicely browned. + + +NUT GINGER MUFFINS + +Place in a mixing bowl + + One-half cup of brown sugar, + One cup of molasses, + One-half cup of water, + One teaspoon soda, + Two teaspoons ginger, + One teaspoon cinnamon, + One-half teaspoon allspice, + Six tablespoonfuls shortening, + One egg, + Three cups of flour, + Two teaspoons baking powder, + One-half cup finely chopped peanuts. + +Beat thoroughly to mix and then fill into well-greased and floured +muffin pans, filling the pans little more than half full. Bake in a +moderate oven for twenty minutes. This amount will make about eighteen +muffins. + + +HONEY AND NUT BRAN MUFFINS + +Place in a mixing bowl + + One-half cup of honey, + One teaspoon of baking soda, + One teaspoon of salt, + Two cups of bran, + One and one-half cups of flour, + Three-quarters cup of finely chopped nuts. + One and one-half cups of milk, + One egg. + +Beat hard and thoroughly mix and then bake in well-greased muffin pans +in hot oven for twenty-five minutes. Serve with strawberry, orange or +pineapple marmalade. + + +SALLY LUNNS + +Sally Lunns are made from a drop batter and are usually baked in deep +layer-cake pans. To serve cut in wedge-shaped pieces--like pie--and +then split and butter and cover with a napkin. Serve at once. + +Place in a bowl + + One-half cupful sugar, + Four tablespoonfuls shortening. + +Cream until light and then add + + One egg, + One and one-half cupfuls of equal parts milk and water, + Three cupfuls flour, + Five level teaspoonfuls baking powder. + +Beat to a smooth batter and then pour into well-greased pans and bake +for twenty-five minutes in a moderate oven. When nearly baked brush +the tops quickly with milk and sprinkle well with granulated sugar. +One-half cup of finely chopped citron or seeded raisins may be added +if desired. + + +CORN MUFFINS + +Place in a mixing bowl + + Three-quarters cup cornmeal, + One and one-quarter cups flour, + One teaspoon salt, + Two level tablespoons baking powder, + Two tablespoons shortening, + Four tablespoons syrup, + One and one-quarter cups of water. + +Beat to mix and bake in well-greased iron muffin pans. + + +RICE MUFFINS + +Place in a mixing bowl + + One egg, + Two tablespoons of sugar, + Two tablespoons of shortening, + One teaspoon of salt, + One cup of milk, + One and one-half cups of flour, + Four teaspoons of baking powder, + One cup of cold boiled rice. + +Beat hard to thoroughly mix and then pour in well-greased muffin pans. +Bake twenty-five minutes in a hot oven. + + +BATTER BREAD + +Place in a mixing bowl + + Three tablespoonfuls shortening, + One and one-half cups cornmeal. + +Pour over + + Two and one-half cups boiling water. + +Now add + + One and one-half cups sour milk or water, + One cup of flour, + One teaspoon salt, + Two level tablespoons baking powder, + Four tablespoons syrup or sugar, + One egg. + +Beat to mix, pour in well-greased baking dish and bake in hot oven for +forty minutes. + + +SOUTHERN SPOON BREAD + +The success of making and baking this delicacy depends entirely upon +a thorough beating of the batter and a hot oven. The southern mammy +invariably uses the coarse white oatmeal, but you may use the yellow +and obtain just as good results. + +Place one quart of boiling water in a saucepan and then add one +teaspoonful of salt, two tablespoonfuls of shortening and one and +one-half cupfuls of cornmeal. Pour the meal in slowly, and just as +soon as it boils remove from the fire and let cool. Now add + + Yolk of two eggs, + Two cupfuls of sour milk, + One cupful flour. + +in which you have dissolved one level teaspoonful of baking soda and +one-half cupful of syrup. + +Beat this mixture with a large spoon and now cut and fold in the +stiffly beaten whites of the eggs. Pour in hot, well-greased baking +dish and bake in a quick oven. + +To add soda to the sour milk, dissolve the soda in one tablespoonful +of the milk before adding to the remainder of the milk, and then use a +Dover egg-beater and beat for three minutes to thoroughly mix. + + +LOUISIANA CORN BREAD + +Place in a mixing bowl + + One cup of cornmeal, + One and one-quarter cups of flour, + One teaspoon of salt, + Five level teaspoons of baking powder, + Two tablespoons of shortening, + Four tablespoons of syrup, + One egg, + One and one-half cups of milk. + +Beat hard to mix and then pour into well-greased square pans. Bake for +thirty-five minutes in a hot oven. + + +RICE BATTER CAKES + +Place in a bowl + + One cup of cold boiled rice, + One egg, + One-half cup of milk, + Three-quarters cup of flour, + One teaspoon of salt, + Two teaspoons of baking powder, + One teaspoon of shortening, + One tablespoon of syrup. + +Beat to mix and then bake on a hot griddle and serve with butter and +sugar. + + +BISCUITS + +Place in a mixing bowl + + Three and one-half cups of flour, + One teaspoon of salt, + Three level tablespoons baking powder, + One level tablespoonful sugar. + +Sift to mix; then rub in three tablespoonfuls of shortening and mix to +dough with + + One cup of milk or water. + +Now work in a bowl to a smooth elastic dough, roll out three-quarters +of an inch thick, cut, wash tops with milk and bake in hot oven twelve +to fifteen minutes. + + +CURRANT BISCUITS + +Add one cup of currants to sweet biscuit dough. + + +RAISIN BISCUITS + +Add one cup of raisins to sweet biscuit dough. + + +COCOANUT BISCUITS + +Put one cup of cocoanut through food chopper and add to sweet biscuit +dough. + + +SWEET BISCUITS + + Three and one-quarter cups flour, + One teaspoon salt, + One-half cup sugar, + Three level tablespoons baking powder. + +Sift to mix; then rub in four tablespoonfuls shortening. Break egg in +cup and fill cup with milk, turn in bowl and beat to mix. Use this for +doughing up the sweet biscuits. Work dough in bowl until smooth, turn +on lightly floured board, cut, brush tops with milk, bake in hot oven +fifteen minutes. + + +SCONES + +Scones are delicious hot breads that are served for breakfast in the +British Isles; they replace the American pancake and for tea replace +our hot biscuits. Many varieties of scones are made in Scotland. +Currants, citron and raisins are used in the dough, while in other +parts of the United Kingdom these cakes are split, buttered and served +with marmalade or gooseberry jam. + + +DELICIOUS ENGLISH SCONES + +Place in a mixing bowl + + Four cups of sifted flour, + Two tablespoons of baking powder, + Two level tablespoons of sugar, + One-half teaspoon of salt. + +Rub between the hands to thoroughly mix and then rub into the flour +five level tablespoonfuls of shortening. Now beat up an egg and then +add one-half of the beaten egg to one and one-fourth cups of milk. +Beat to mix. Use this to make a soft dough. Turn on a lightly floured +baking board and knead for three minutes. Now divide into five pieces +and mould each piece round like a saucer, and cut each way, making +four wedge-shaped pieces; place on a well-greased baking sheet and +brush with the remaining half of the egg, and bake in a hot oven for +fifteen minutes. + + +SCOTCH SCONES + +Place in a mixing bowl + + Five cups of flour, + One and one-half teaspoons salt, + Three level tablespoons baking powder, + One-half cup of sugar. + +Sift to mix and then rub in + + One-half cup of shortening, + +And mix to a dough with + + One and one-fourth cups of milk. + +Now work in + + One-half cup of currants, + +Or + + One-half cup of raisins, + One-quarter cup of finely chopped citron, + One teaspoon cinnamon, + One-half teaspoon nutmeg, + One-half teaspoon allspice. + +Divide into six pieces and then roll out the size of a saucer and +about three-quarters of an inch thick. Make two cuts forming a cross, +dividing the dough into four wedge-shaped pieces. Brush with beaten +egg and bake for fifteen minutes in a hot oven. This amount will make +twenty-four scones. To serve, split and fill with jam and then pile on +a wicker basket, cover with a napkin and serve with tea. + + +IRISH SCONES + + Three cups of mashed potatoes, + Three cups of sifted flour, + Two teaspoons of salt, + Two level teaspoons of baking powder, + Three level teaspoons of shortening. + +Now place in a bowl + + One-half cup of milk, + One egg. + +Beat. Use about two-thirds of the egg and milk mixture to form a +dough. Knead the dough to a smooth mixture and then divide into four +parts. Pat or roll out like a saucer and then make two cuts to form +the cross, cutting into four pieces. Brush with part of egg and milk +mixture and then place on a baking sheet and bake in a hot oven for +eighteen minutes. + + +POPOVERS + +Place the popover pan in the oven to heat. When hot start to mix the +batter. Place in a measuring cup one egg, then fill with milk. Pour +into a mixing bowl and then add + + One cup of sifted flour, + One teaspoon of sugar, + One-half teaspoon of salt. + +Beat with egg-beater until the mixture is a mass of bubbles on top, +when the egg-beater is removed. This usually takes about five minutes. +Now grease the hot popover pan well and fill one-half full with the +batter. Place in a hot oven and bake for thirty-five minutes. Do not +open the oven door for ten minutes after you put the popovers in. +Opening the door before this period of time elapses prevents the +mixture from springing or popping. After twenty minutes turn down the +heat to moderate oven to prevent burning and to dry out the centres. + + +DOUGHNUTS + +Take brioche dough, roll out one-half inch thick, cut with biscuit +cutter, place on moulding board, cover and let rise fifteen minutes, +fry golden brown in hot fat--roll in sugar and cinnamon. + + +DOUGHNUTS WITH FRUIT CENTRE + +After doughnuts are cut and layed on board to rise, make an opening +in side of same and insert one spoonful of jelly, pinch edges together +and cover. Let rise and fry in usual manner. + + +CRULLERS + +Place in bowl + + Five cups of sifted flour, + One teaspoon of salt, + Three level tablespoons baking powder, + One and one-quarter cups sugar. + +Rub between the hands to thoroughly mix; then rub in three +tablespoonfuls shortening. Then place + + One egg, + One cup of milk + +in a bowl; beat to mix. Use this to form the dough, roll out one-half +inch thick, cut and fry golden brown in hot fat. + + +HOW TO FRY CRULLERS OR DOUGHNUTS + +When ready to fry place four cups of vegetable oil in a pan. The pan +should not be too large and the fat should be deep enough to allow the +cruller to swim at least two and one-half inches from the bottom of +the pan. + + +GOLDEN BROWN + +Heat the fat and test before starting to cook by dropping in a small +piece of the dough and starting to count 101, 102, 104 and so on until +110 is reached. The sample should now be floating on top and a light +brown in color. Do not attempt to start frying before this time, as +the fat will not be sufficiently hot and the crullers will soak up the +grease. Drop four or five doughnuts in the hot fat at a time, turning +constantly, and cook until golden brown, lift, let drain few seconds, +lay on paper towelling and then roll in sugar and cinnamon. + + +SPONGE CAKE--ONE EGG + +Place in mixing bowl + + One-half cup sugar, + Yolk of one egg, + One tablespoon butter. + +Cream well, then add + + Three tablespoons water, + Two-thirds cup of flour, + One teaspoon baking powder, + Pinch salt. + +Beat to mix, then fold in the stiffly beaten white of one egg; bake in +well-greased and floured pan in slow oven thirty minutes. + + +SPONGE CAKE--TWO EGGS + +Place in mixing bowl + + Three-quarters cup of sugar, + Yolks of two eggs. + +Cream well and then add + + Four tablespoonfuls water, + One cup of flour, + Two teaspoonfuls baking powder, + Pinch salt. + +Beat to mix, then cut and fold in stiffly beaten whites of two eggs. +Bake in well-greased and floured cake pan in slow oven thirty-five +minutes. + + +SPONGE CAKE--THREE EGGS + +Place in a mixing bowl + + One cup of sugar, + Yolks of three eggs. + +Cream until light lemon color, then add + + Six tablespoonfuls cold water, + One and one-quarter cups flour, + Two teaspoonfuls baking powder, + Pinch salt + +Beat just enough to mix. Then cut and fold in the stiffly beaten +whites of three eggs. Bake in well-greased and floured cake pan with +tube in centre in moderate oven forty minutes. + + +FRUIT CAKE + +Place in mixing bowl + + One-half cupful of brown sugar, + One cupful of molasses, + Two tablespoons of cocoa, + One egg, + One and one-half level teaspoonfuls of baking soda, + One cup cold coffee, + Three and one-half cupfuls sifted flour, + One and one-half teaspoonfuls cinnamon, + One teaspoonful nutmeg, + One cupful seeded raisins, + One-half cupful chopped nuts. + +Beat to thoroughly mix and then pour in a greased and floured cake pan +and bake in a moderate oven for one hour. + + +JELLY ROLL + +Cover the bottom of an oblong pan with a greased and floured paper and +then pour in sponge cake mixture one-quarter of an inch deep. Spread +evenly and then bake for ten minutes in a hot oven. Turn on a cloth +and then trim the edges. Spread with jelly and roll tightly in a +cloth. Set aside to cool and then ice with water icing. + + +A SMALL ANGEL CAKE + + One-half cupful sugar, + One-half cupful flour, + One-half teaspoonful cream of tartar. + +Sift four times and then place whites of three large eggs in a bowl +and beat until they will hold their shape. Now gently cut and fold +in the sugar and flour. Pour into an ungreased tube pan and bake for +thirty-five minutes in a moderate oven. When baked remove and turn +upside down to cool. + + +ONE-EGG LOAF CAKE + +Place in a bowl + + Three-quarters cup of sugar, + One egg, + Four level tablespoonfuls of shortening, + Two cups of sifted flour, + Four level teaspoons of baking powder, + One level teaspoonful of flavoring, + Three-quarters cup of water. + +Beat hard to mix for five minutes. Pour into prepared loaf-shaped pans +and bake in a moderate oven for thirty-five minutes. + +To prepare the pan, grease thoroughly and then dust well with flour, +then pour in the batter. + +To make a raisin cake spread three-quarters cup of raisins on top of +the cake when it is in the pan ready to put in the oven. The rising +dough will distribute the raisins through the cake. + + One-half cup of currants, + One cup finely chopped nuts, or + One-half cup of finely chopped citron + +One-half cup of finely chopped citron may replace the raisins. Or this +cake may be baked in a tube pan and then cooled and split and filled +with custard or sour cream cake filling and then iced with chocolate +icing. + +For a layer cake grease the layer cake pan, line with plain paper and +then grease again. Now divide the dough into the two pans and spread +the mixture higher on the sides, leaving the centre shallow. Bake in +a moderate oven for eighteen minutes. Put the layers together as +follows: spread one layer with jelly and then sprinkle lightly with +cocoanut. Now place the top layer in position and then spread the +top, then cover thickly with cocoanut. Finely chopped nuts may be used +instead of cocoanut. + + +GINGER CAKE + +Place in a mixing bowl + + One cup of molasses, + Three-quarters cup of sugar, + Ten tablespoonfuls of shortening, + Three and one-half cups of flour, + One level tablespoon of baking powder, + One cup of cold water, + One teaspoon of baking soda, dissolved in the water, + One egg, + One teaspoon of ginger, + One teaspoon of cinnamon, + One-half teaspoon of cloves. + +Beat to thoroughly mix and then divide and add the fruit to one part, +the cocoanut or chopped nuts to the second part and bake the other +part plain. Pour into well-greased and floured loaf-shaped pans and +bake in slow oven for forty minutes. + + +SWISS CRUMB CAKE + +Place in a mixing bowl + + Three-quarters cup of brown sugar, + Two cups of flour, + One teaspoon of salt, + Two tablespoons of baking powder, + One teaspoon of cinnamon, + One teaspoon of ginger, + One-half teaspoon of cloves, + One-half cup of cocoa. + +Sift to mix and then rub in + + One-half cup of shortening + +and + + One cup of syrup, + Two cups of sour milk, + Three-quarters teaspoon baking soda, + Two cups of fine bread crumbs, + One package of seedless raisins. + +Dissolve the baking soda in the milk. Beat all hard to mix and then +pour into well-greased and floured oblong pans and bake in a slow oven +for one hour. Cool and ice with water icing. This cake is delicious +and will keep, if wrapped in wax paper, for a month. + + +LOUISIANA CRULLERS + + One cup of sour cream, + One cup of sugar, + One level teaspoonful baking soda, + One level teaspoonful nutmeg, + One egg. + +Beat to thoroughly blend and then add four and one-half cupfuls of +flour. Roll out on a floured pastry board and then cut and fry in hot +vegetable cooking oil until they are golden brown. The temperature for +cooking crullers in the oil is 360 degrees Fahrenheit. + + +MORAVIAN SPICE CAKE + + One and one-half cups of brown sugar, + Nine tablespoons of shortening, + One egg, + One cup of sour milk, + One teaspoon of baking soda dissolved in the milk, + Two teaspoons of cinnamon, + One teaspoon of ginger, + One-half teaspoon of allspice, + One-half teaspoon of cloves, + Five tablespoons of cocoa, + Three and one-half cups of sifted flour, + One level tablespoon of baking powder, + One-half cup of chopped nuts, + One-half package of seedless raisins. + +Beat to mix and then bake in well-greased and floured loaf-shaped pans +in moderate oven for forty minutes. Ice with chocolate icing made as +follows: + + One cup of XXXX sugar, + Six tablespoons cocoa, + One tablespoon of cornstarch. + +Sift to mix and then add just sufficient boiling water to make a +mixture that will spread. + + +TWO LAYER CAKE + +Place in bowl + + One and one-half cups of sugar, + Yolks of two eggs. + +Cream, then add + + One-half cup of shortening, + +Cream again, then add + + Three cups of flour, + Two level tablespoons baking powder, + One teaspoonful flavoring, + One cup of water or milk. + +Beat just enough to mix, then fold in whites of two eggs, bake in +well-greased and floured deep layer-cake pans in moderate oven twenty +minutes. + +Every variety of layer cake may be made from this foundation. To +chocolate layer cake--put together with chocolate icing and cover cake +with same icing. + + +DROP CAKES + +Place in a mixing bowl + + Three-quarters cup of sugar, + Yolks of two eggs. + +Cream and then add + + Four tablespoonfuls of shortening, + One and one-half cups of flour, + Three teaspoonfuls of baking powder, + Stiffly-beaten whites of two eggs. + +Drop by the spoonful three inches apart on well-greased and floured +baking sheet. Bake in a moderate oven. + + +LOAF CAKE + +Place in a mixing bowl + + One and one-half cups of sugar, + Yolks of four eggs. + +Cream until well blended and then add + + Six ounces of butter. + +Cream again and then add + + Four cups of flour, + Five teaspoons of baking powder, + One teaspoon of flavoring, + One and one-quarter cups of milk. + +Beat to mix and then cut and fold in the stiffly beaten whites of the +four eggs. Place in a well-greased and floured loaf-shaped pan and +bake fifty minutes in moderate oven. + + +COTTAGE PUDDING + +Place in a mixing bowl + + One cup of sugar, + One egg, + Six tablespoons of shortening, + Two and one-half cups of flour, + Five teaspoonfuls of baking powder, + One cup of water. + +Beat hard and thoroughly mix and then bake one-half of this mixture in +well-greased custard cups for cottage pudding. To the balance of the +mixture add a choice of any of the following: + + One-half cup cocoanut or + One-half cup of finely chopped nuts, + One-half cup of finely chopped raisins, + One-half cup of currants, candied orange peel or lemon peel, + One-half cup of finely chopped figs, dates or evaporated apricots. + +Pour into well-greased and floured loaf-shaped pan and bake in +moderate oven for thirty minutes. Cool and ice with water icing. + + +FONDANT ICING + +Place in saucepan + + Two and one-half cups of sugar, + One-quarter cup white corn syrup, + One-half cup water. + +Stir to dissolve sugar, bring to boil, cook until it forms soft +ball when tried in cold water, or 240 degrees Fahrenheit in candy +thermometer. Remove from the fire, pour on large well-greased meat +platter and let cool; then begin and knead with spatula or spoon until +creamy white--when stiff knead like dough, cover and set aside for +twenty-four hours. To use, melt in double boiler, adding flavoring +desired and just a tablespoon or two of boiling water to make a +consistency that will spread. + + +CHOCOLATE ICING + +Place in bowl + + One pound XXXX sugar, + Two tablespoons cornstarch, + One-half cup cocoa, + Sufficient boiling water to make mixture spread. + +Beat until smooth, then add one tablespoon of melted butter and use. + + +BUTTER CREAM ICING + +Wash salt from two ounces of butter, then beat until creamy, then add +white of one egg and beat until mixture fluffs, then add + + One teaspoonful vanilla extract, + One-half teaspoonful almond or rose extract, + One pound XXXX sugar. + +Beat to thoroughly blend, if too thick, add one tablespoonful of +boiling water, spread between layers and use for icing the cake. +Cakes covered with butter cream icing may also be covered with finely +chopped nuts or toasted cocoanut. To toast cocoanut, put cocoanut in +pan in hot oven for few minutes, stirring frequently until it just +begins to take the color. + + +SOFT GINGERBREAD + + One cup of molasses, + One-half cup of sugar, + Eight tablespoons of shortening, + Two and one-half cups of flour, + One teaspoon of soda dissolved in one-half cup of water, + One teaspoon of ginger, + One-half teaspoon of cloves, + Two teaspoons of cinnamon, + Two teaspoons of baking powder. + +Beat hard to blend and then pour into well-greased and floured pan and +bake in a slow oven for thirty-five minutes. + + +PLAIN WATER ICING + +Place in bowl + + One pound XXXX sugar. + Two tablespoonfuls cornstarch, + One teaspoonful lemon juice, + Sufficient hot water to spread. + +Beat to mix, then use. + + +ORANGE WATER ICING + +Place in bowl + + One pound XXXX sugar, + Two tablespoonfuls cornstarch, + Yolk of one egg, + One teaspoonful grated orange peel. + +Sufficient hot orange juice to make a mixture which will spread. Beat +hard for a few minutes to make glassy. + + +MOLASSES CAKE + +Place in a mixing bowl + + One-half cup of syrup, + One-half cup of brown sugar, + Six tablespoons of shortening, + One egg. + +Cream well and then add + + One cup of seeded raisins, + Two and one-half cups of flour, + One-half teaspoon of baking soda dissolved in + One-quarter cup of cold water or milk, + One-quarter teaspoonful mace, + One-quarter teaspoonful cloves, + One-half teaspoonful ginger. + +Work to a smooth dough and then roll on a slightly floured board and +cut. Brush the tops of the cakes with syrup and sprinkle with finely +chopped nuts. Bake for eight minutes in a moderate oven. This makes +about three dozen cakes. + + +WHITE MOUNTAIN ICING + +Place in saucepan + + Two cups of sugar, + One-half cup of corn syrup, + One-half cup of water. + +Stir to dissolve sugar; bring to a boil, cook until mixture forms soft +ball, then pour in fine stream upon stiffly beaten white of egg. Beat +to blend and use while warm. + + +DEVIL'S FOOD CAKE + + One cupful of sugar, + Six tablespoonfuls of shortening. + +Cream well and then add + + Yolk of one egg, + One whole egg, + Three-quarter cupful of milk, + Two cupfuls of flour, + Three teaspoonfuls of baking powder, + One-half cupful of powdered cocoa, + One teaspoonful of cinnamon. + +Beat to mix and then bake in two layers in a moderate oven for +twenty-five minutes. Now place + + Left over white of egg, + One-half glassful of apple jelly + +in a bowl and beat with a Dover egg-beater to a heavy meringue that +will hold its shape. Use this for filling. For icing use + + One cupful of XXXX sugar, + Two tablespoonfuls of cornstarch. + +Sift sugar and starch and add sufficient boiling water to moisten, +beat smooth and spread on the cake. + + +CHOCOLATE LAYER CAKE + +Place in a bowl + + One cup of sugar, + Yolks of two eggs. + +Cream and then add + + Six tablespoons of shortening, + Three cups of flour, + Five level teaspoons baking powder, + Two teaspoons of vanilla, + One cup of milk or water. + +Beat to mix and then cut and fold in the stiffly beaten whites of +two eggs. Bake in two layers in prepared pans and when cool place a +chocolate filling between and ice with chocolate butter cream. See +chocolate filling recipe. + + +SOFT COOKIES + +Place in a saucepan + + One cupful of molasses, + Six tablespoons of shortening. + +Bring to a boil and then add + + One teaspoonful of ginger, + One and one-half teaspoonfuls of cinnamon, + One-half teaspoon of allspice. + +Stir to blend and then take from fire and let cool, now add + + One egg, + One cupful of sour milk, + One teaspoonful of baking soda. + +Beat with a Dover egg-beater to blend and then add sufficient flour +to make a soft dough that can be handled, usually about seven cupfuls. +Form into balls the size of a walnut and then flatten between the +hands. Bake upon a greased and floured inverted baking pan in a +moderate oven for about ten minutes. + + +CHARLOTTE RUSSE + +Bake the sponge cake mixture in muffin pans and then cool. Cut slice +from the top, scoop out the crumbs and then fill with whipped cream or +fruit whip. + + +CHOCOLATE BUTTER CREAM + +Place two ounces of butter in a bowl and beat to a cream, then add + + Two and one-half cups of XXXX sugar, + Three-quarters cup of cocoa, + One-half teaspoon cinnamon, + One teaspoon of vanilla, + Four tablespoonfuls of boiling coffee. + +Beat to a smooth cream and then spread on the cake. + + +ENGLISH SEED CAKES + + Three-quarters cup of sugar, + One egg, + Five tablespoons of shortening, + Two cups of flour, + Four teaspoons of baking powder, + Three-quarters cup of milk, + Two tablespoonfuls of caraway seeds. + +Place in a mixing bowl and beat to mix. Pour into a well-greased pan +and place the following mixture on top: + +Place in a mixing bowl + + Six tablespoons of flour, + Four tablespoons of brown sugar, + One and one-half tablespoons of caraway seeds, + Two tablespoonfuls of shortening. + +Rub between the fingers until fine and crumbly. Spread over the top of +the cake and bake in a moderate oven for thirty-five minutes. + +To prepare the pan: Use a deep layer-cake pan and grease it. Then line +with paper and grease again. + + +ENGLISH ROCKS + +Place in a mixing bowl + + One and one-half cups of brown sugar, + Two-thirds cup of shortening, + Two eggs, + One teaspoon of soda, dissolved in + Four tablespoons of water, + Two teaspoonfuls of cinnamon, + One teaspoonful of nutmeg. + Two and one-half cups of flour, + One and one-half cups of finely chopped nuts, + One and one-half cups of finely chopped raisins. + +Mix thoroughly and drop by a teaspoon on a well-greased and floured +baking sheet and bake for twelve minutes in a moderate oven. + + +FRUIT CAKE + +A handsome and rich fruit cake is usually the accepted cake for +weddings and anniversaries. In the days of long ago the young women of +the household delighted to show their skill in the making and baking +of this queen of cakes. In those days folks felt that it was an +indispensable feature of the feast, and the reveler of to-day holds +it in equal esteem as did his grandad before him. Here is an old and +treasured recipe: + +Place one glass of spiced jam in a bowl and add + + One tablespoon of cocoa, + One teaspoon of cinnamon, + One-half teaspoon of nutmeg, + Two tablespoons of vanilla extract. + +Beat to thoroughly mix and then spread over the cake. Set the cake +in a deep aluminum saucepan or stone crock and put in a warm room +to ripen, until just before Christmas. Then remove the cake from the +crock and wipe with a cloth which has been wrung very dry from hot +water, then ice with chocolate icing. + + +AN INEXPENSIVE FRUIT CAKE + + One cup of syrup, + One-half cup of brown sugar, + One-half cup of shortening, + One egg. + +Cream well and then add + + Three cups of flour, + One-half cup of cocoa, + Three level tablespoons of baking powder, + One cup of black coffee, + One level tablespoon of cinnamon, + One teaspoon of nutmeg, + One-half teaspoon of cloves, + One-quarter teaspoon of ginger, + One package of seedless raisins, + One cup of seeded raisins, + One cup of finely chopped peanuts, + One cup of finely chopped prunes. + +Mix well and bake in well-greased and floured pan, which has been +lined with a greased and floured paper. Bake in a slow oven for one +hour. + + +RUMANIAN FRUIT CAKE + +This is the richest cake made in Europe during the holiday season and +is usually for royalty. The original recipe came to me in a form +that is much too large for the ordinary family, so I have divided the +proportions so that even the thrifty housewife may feel she can afford +this one extravagance. The recipe follows: + + One cup of honey, + One cup of brown sugar, + Three-quarters cup of good shortening, + One teaspoon of cinnamon, + One teaspoon of nutmeg, + One-half teaspoon of ginger, + One-half teaspoon of cloves, + One-quarter teaspoon of allspice, + Yolks of three eggs. + +Cream together and then add + + One-half pint cup of spiced jam, + One-half pint cup of any kind of jelly. + +Beat again to blend and then add + + Six cups of sifted flour, + Tour tablespoons of baking powder, + Three-quarters cup of strong black coffee. + +Beat just enough to mix and then cut and fold in the stiffly beaten +whites of three eggs and add + + One and one-half cups of seeded raisins, + One cup of seedless raisins, + One-half cup of seeded currants, + One and one-half cups of finely chopped peanuts, or other nuts, + One cup of finely chopped citron, + One-half cup of finely chopped orange or lemon peel, mixed, + One cup of finely chopped figs, + One cup of finely chopped apricots, + One cup of finely chopped and stoned prunes. + +Mix in the fruit well and then grease and flour a round pudding pan +and line with three thicknesses of greased and floured paper. Pour +in the cake mixture and cover the top of the cake with a well-greased +paper. Now set the pan containing the cake in a large baking pan, +which contains about three cups of boiling water. Place in a slow oven +and bake for two and one-half hours. Remove and let cool and then turn +from the pan and brush the paper with boiling water to remove. Now to +ripen or age. + + +CHEAP FRUIT CAKE + +Place in a saucepan + + One cup of syrup, + One cup of coffee, + One-half cup of shortening, + One-half cup of cocoa, + One-half cup of brown sugar, + One package of raisins, + One and one-half cups of finely chopped peanuts, + Two teaspoons of cinnamon, + One-half teaspoon of nutmeg, + One-half teaspoon of allspice, + One-half teaspoon of cloves. + +Bring to a boil and then set back on the stove and let cook very +slowly for ten minutes. Turn into a mixing bowl and let cool. Now add +five cups of sifted flour, four level tablespoons of baking powder; +beat to thoroughly mix and then turn into well-greased and floured pan +and bake in a slow oven for fifty-five minutes. Cool and store as for +Rumanian fruit cake. + + +WHITE FRUIT CAKE + +Which is commonly called the Bride's Cake. + + Eight ounces of creamery butter, + Two cupfuls of sugar. + +Cream together until frothy and like snow, and then add, one at a +time, six eggs, then add + + Five cupfuls of sifted flour, + Two level tablespoonfuls baking powder, + One cupful of seeded raisins, + One cupful of currants, + One cupful of finely chopped citron, + One and one-quarter cups of milk, + One cupful of finely chopped nuts. + +Beat to mix and then bake in a slow oven in a prepared pan one and +one-half hours. To prepare the pan, grease and flour the pan and then +line it with greased and floured paper. + + +WHITE POUND CAKE + + Four ounces of butter, + One and one-half cups of sugar. + +Cream until light and frothy, and then add + + One cupful of milk, + Three and one-half cupfuls of flour, + Four teaspoonfuls of baking powder, + One teaspoonful of almond extract, + One-half teaspoonful of mace. + +Beat for five minutes to blend and then cut and fold in the stiffly +beaten whites of five eggs. Bake in prepared pans for one hour in a +moderate oven. Use the pans prepared the same as for the fruit cake. +Golden cake may be made from this recipe, using the yolks of seven +eggs. + +To use successfully you must use good shortening, pastry flour, +granulated sugar and fresh eggs. Exact care in measuring with +the proper methods of compounding and finally careful baking are +necessary. Now for another point: do not stir the cake after its final +beating. + +In filling the cake pan put the mixture well into the corners and +leave a slight depression in the centre. This will leave the cake +perfectly smooth on top. Now, if the oven is too cool when the cakes +go into it the cake will rise over the top of the pans and become +coarse-grained. While, on the other hand, if it is too hot it will +brown quickly on the top before the cake has had a chance to rise; +then when the dough does attempt to rise it will break through and +crack the crust. Too much flour will also cause this. Now to break the +old hoodoos about cake-baking! You may look at the cake after it is in +the oven ten minutes if you will open and shut the oven door gently, +and if necessary to remove the cake wait until it has reached its full +height and is beginning to brown. Then it may be removed carefully +without danger of falling. Sometimes it may be necessary to remove the +cakes so that they may brown evenly. Icing the cakes greatly improves +their appearance. Should the cake for any reason scorch, don't trim +it with a knife. This spoils its appearance; instead use a grater and +remove the scorched part. + +Turn the cakes to cool upon a sieve or wire cake-rack. Do not attempt +to ice a cake until it is cool and then coat the entire cake over with +a plain water icing. + + +A SMALL POUND CAKE + + Four ounces of butter, + One cupful of sugar. + +Place in a warm bowl and cream until light and frothy; now add yolks +of four eggs and beat well for ten minutes, then add + + Three cupfuls of flour, + Four level teaspoonfuls baking powder, + One cupful of milk, + One teaspoonful of nutmeg. + +Beat hard for fifteen minutes and then carefully fold in the stiffly +beaten white of an egg and then pour into a prepared pan and bake for +sixty minutes in slow oven. + + +A LARGE POUND CAKE + + One and one-half cupfuls of sugar, + Eight ounces of shortening. + +Cream together until light and fluffy and then add + + Yolks of six eggs, + Five cupfuls of sifted flour, + Three level teaspoons of baking powder, + One and one-half cupfuls of milk, + One teaspoonful of mace. + +Beat for twenty minutes to blend and then carefully fold in the +stiffly beaten whites of the six eggs. Bake in a prepared pan for +eighty minutes in a moderate oven. + + +COBBLER, SOUTHERN STYLE + +Select the fruit desired and to one quart of stewed fruit add + + One and one-half cups of fine bread crumbs, + One cup of brown sugar, + Three tablespoonfuls of melted shortening, + One teaspoon of nutmeg or cinnamon. + +Mix well and then turn into well-greased baking dish and cover with +a crust of pastry. Bake in a slow oven for forty minutes. Serve with +either fruit or vanilla sauce. + + +CHERRY ROLY-POLY + +Place in a mixing bowl + + Two and one-half cups of sifted flour, + Two tablespoons of baking powder, + One teaspoon of salt, + One-half cup of sugar. + +Sift to mix. Now rub in one-half cup of shortening and mix to a dough +with three-quarters cup of water. Roll out one-quarter inch thick and +fill with the prepared cherries. Roll as for jelly roll and then +place in a well-greased and floured pan. Bake in a moderate oven for +thirty-five minutes, basting every ten minutes with syrup made from + + One-half cup of brown sugar, + Three-quarters cup of boiling water. + +To prepare the cherries: Stone two pounds of cherries and place in a +saucepan and add + + One cup of brown sugar, + Four tablespoons of water. + +Cook slowly until the cherries are soft and then add + + Two tablespoons of cornstarch dissolved in + Three tablespoons of water. + +Bring to a boil and cook for five minutes. Cool and use. This mixture +must be very thick. + + +OATMEAL DROPS + +Place in a saucepan + + One cup of corn syrup, + One-half cup of shortening, + One cup of chopped raisins. + +Bring to a boil and cook for five minutes and then add + + One teaspoon of soda dissolved in + Four tablespoons of cold water, + Two cups of rolled oats, + One-half cup of flour, + One-half teaspoon of nutmeg. + +Mix and then drop by the spoonful on a greased and floured baking +sheet two inches apart. Bake in a hot oven for ten minutes. + + +CHEESE CAKE + +Use level measurements. Place in a saucepan + + One cupful of milk, + Two tablespoonfuls cornstarch. + +Dissolve the starch in the milk and then bring to a boil. Cook for +five minutes. Cool and then rub one and one-half cupfuls of cottage +cheese through a sieve. Add + + One teaspoonful of nutmeg, + Two yolks of eggs, + One teaspoonful of vanilla extract, + Two-thirds cup of sugar. + +Beat to cream and then fill into the oblong cheese-cake pan, which has +been lined with plain pastry. Bake in a slow oven for thirty minutes. + + +SOFT CHOCOLATE COOKIES + + One-half cup of brown sugar, + One-half cup of syrup, + Six tablespoons of shortening, + One egg. + +Cream and then add + + One-half cup of cocoa, + One-half cup of milk, + Two teaspoons of baking powder, + Four cupfuls of flour, + One teaspoon of cinnamon. + +Work to a dough and then roll, cut and bake in a moderate oven for +eight minutes. Cool and cover with a damp cloth for three minutes. +Store in an air-tight container. + + +BLACK NUT CAKE + + One cup of brown sugar, + Five tablespoons of shortening. + +Cream well and then add + + One-half cup of cocoa, + Two cups of sifted flour, + Four level teaspoons baking powder, + One well-beaten egg, + One cup of milk, + One teaspoon of cinnamon, + One teaspoon vanilla, + One cup of finely chopped nuts. + +Peanuts or any other variety selected will do. Beat to mix and +then pour into well-greased and floured loaf-shaped pans. Bake for +thirty-five minutes in a moderate oven. Ice with water icing. This +cake is delicious. + + +ANIMAL COOKIES + + One cupful of brown sugar, + One and one-half cupfuls of flour, + One-quarter teaspoonful of baking soda, + Two teaspoonfuls of baking powder, + One teaspoonful of ginger, + Two teaspoonfuls of cinnamon, + One-half teaspoon of nutmeg. + +Mix thoroughly by sifting and then rub into the mixture seven +tablespoons of shortening. Mix to dough with + + One well-beaten egg, + Six tablespoons of coffee. + +Knead dough well and then roll out one-quarter inch on slightly +floured pastry board. Cut with animal cutters and then bake on a +baking sheet in a moderate oven for ten minutes. Cool and then wash +with a mixture of syrup and water and roll in confectioner's sugar. + +NOTE.--The dough must be fairly soft. If necessary, add more coffee. + +Syrup Wash: + + Three tablespoons syrup, + One tablespoon boiling water. + +Mix and use. + + +CHOCOLATE FILLING FOR CAKES MADE FROM COCOA + +Place in a saucepan + + One cup of water, + One cup of syrup, + One-half cup of cocoa, + Six tablespoons of cornstarch, + One teaspoon of cinnamon. + +Stir until the starch is dissolved and then bring to a boil. Cook +slowly for six minutes and then add one teaspoon of vanilla. Cool and +use for chocolate filling between cakes, in eclairs or cream puffs, or +for chocolate pie. + + + + +VEGETABLES + + +BAKED GREEN PEPPERS + +Allow one large pepper for each person. Cut a slice from the top and +remove the seeds and then place in cold water until needed. Now mince +fine four onions and then cook until tender but not brown, in four +tablespoons of shortening. Place in a bowl and then add + + Two ounces of bacon, diced and cooked to a light brown, + One and one-half cups of fine bread crumbs, + Two teaspoons of salt, + One teaspoon paprika, + One-half teaspoon thyme, + Three-quarters cup of milk, + One well-beaten egg. + +Mix and then fill into six large peppers. Place in a greased baking +pan and add one-half cup of water. Bake for forty minutes in a +moderate oven. Five minutes before removing from the oven place a +strip of bacon over each pepper. When nicely browned, serve. + + +EGG PLANT CROQUETTES + +Pare the egg plant and then cut in slices and cover with boiling +water. Cook until tender and then drain well. Place in a bowl and add + + One medium-sized onion grated, + Two green peppers chopped fine, + One well-beaten egg, + One-half cup of fine crumbs, + Two teaspoons of salt, + One teaspoon of paprika. + +Mould into croquettes and then dip in flour, then in beaten egg and +roll in fine crumbs. Fry in hot fat, serve with cream sauce. + + +BRAISED CELERY + +Scrape and thoroughly clean the coarse outside branches of celery, cut +into inch pieces and then parboil gently for fifteen minutes. Drain. +Now place two tablespoons of butter in a saucepan and add one and +one-half cupfuls of the prepared celery. Cover closely and cook until +tender, shaking occasionally to prevent sticking to the pan. Season, +and when ready to serve cover with espaniole or brown sauce made from +stock. + +To make sauce: Place two tablespoonfuls of fat in an iron frying pan +and add four tablespoonfuls of flour; work to a roux, browning well. +Now add one and a half cupfuls of stock and bring to a boil. Cook for +five minutes and then strain and return to the saucepan and season. +Use a bouillon cube to make the stock if none of the regular stock is +on hand. + + +BAKED BABY LIMA BEANS + +These tiny limas are most delicious when baked like the ordinary navy +bean. Wash one-half pound of beans well and then look over carefully +and discard all bruised or damaged ones. Soak overnight in cold water. +In the morning wash again and then place in a saucepan and cover with +cold water. Bring to a boil and then turn into a colander and let +the cold water run on them, then place in a saucepan and cover with +boiling water and cook for twenty minutes. Turn into a baking dish and +add + + One cup of stewed tomatoes, + One onion, minced fine, + One green pepper, minced fine, + One teaspoon of salt, + One tablespoon of paprika, + One-half cup of salad oil, + Four tablespoons of syrup. + +Add sufficient water to cover beans one inch deep. Mix well and bake +for two hours in a slow oven. + + +STRING BEANS, ITALIAN STYLE + +Soak one cupful of dried string beans and then cook until tender or +use 1 quart of green snap beans. + +Then add + + Two onions minced fine, + One green or red pepper minced fine. + +When tender drain well and season with + + One teaspoonful of salt, + One teaspoonful of paprika, + Three tablespoonfuls of grated cheese. + + +CARROTS A LA BRABANCONNE + +Pare carrots cut in slices and then cook until tender. Drain and then +place a layer of carrots in a baking dish. Sprinkle with fine bread +crumbs and salt and paprika and then sift two tablespoons of grated +cheese over each layer. Repeat this until the dish is full and then +cover with one and one-half cupfuls of cream sauce. Sprinkle with +grated cheese and fine bread crumbs. Bake in a hot oven for twenty +minutes. + + +BABY LIMA BEAN CROQUETTES + +Baby lima beans should be soaked overnight. In the morning look over +carefully and then discard all bruised and damaged beans. Place in a +saucepan and cover with cold water. Bring to a boil and cook for five +minutes. Turn into a colander and rinse under cold water and then +return to the saucepan. Cover with boiling water and cook until +tender, then add + + Two onions, minced fine, + One fagot of soup herbs. + +Cool and then drain the beans well, then mash fine, pile in a dish and +set in the icebox until needed. + + +CREAMED MUSHROOMS + +Use both caps and stems. Peel and then parboil for three minutes and +drain. Use three-quarters pound of mushrooms. Now make a cream sauce +of + + Three cups of milk, + One-half cup of flour. + +Dissolve the flour in the milk and then bring to a boil. Cook slowly +for ten minutes and then add the prepared mushrooms and + + One onion, grated, + One-half cup of finely chopped parsley, + Two teaspoons of salt, + One teaspoon of paprika, + Three tablespoons of butter. + +Heat to a boiling point and then simmer slowly. + + +CORN FRITTERS + + One-half can of crushed corn, + One egg, + One-half cup of water, + One teaspoon of salt, + One teaspoon of paprika, + One grated onion, + One tablespoon of baking powder, + Two cups sifted flour. + +Beat to mix and then fry in hot fat. Drain. This amount will serve six +persons. + + +BRAISED ONIONS + +Parboil and then drain three cups of finely chopped onions. Now place +one-half cup of shortening in a frying pan and add onions. Cover +closely and cook until a light golden brown. Make a border of onions +around a hot platter. + + +BAKED BEANS WITH SALT PORK + +Soak the beans--one pound--over night or early in the morning, and at +noon place in a kettle and cover with water. Bring to a boil and drain +off the water. Cover with water. Bring to a boil and cook for fifteen +minutes. Drain. Now add + + One can of tomatoes, + One cup of chopped onions, + One-half cup of syrup, + One pound of salt pork cut in pieces, + Two tablespoons of salt, + One tablespoon of paprika. + +Add sufficient water to cover beans one inch deep. Mix well and then +cover the pot closely and bake in a slow oven for four hours. + + +LIVER DUMPLINGS + +Parboil four ounces of liver until tender, and then put through a +food chopper. Either beef, pork or lamb liver may be used. Mince three +onions very fine. Place four tablespoons of fat in a frying pan and +add onions and liver. Cook gently until onions are tender and then +lift and turn into a mixing bowl and add + + One and one-half cupfuls of dry mashed potatoes, + Two teaspoonfuls of salt, + One teaspoonful of paprika, + One-half teaspoon of thyme, + One and one-half cupfuls of sifted flour, + One teaspoonful of baking powder. + +Mix thoroughly and then add + + One egg, + Four tablespoons of potato water. + +Work to a smooth well-blended mass and then rub your hands with salad +oil and then form this mass into balls. Cook for twenty minutes in +boiling salted water. Lift with a skimmer on a napkin to drain. Serve +with either onion, tomato or creamed sauce, or the dumplings may be +rolled in flour, browned quickly in hot fat and served at once. + + +SCALLOPED CORN + +Place in a mixing bowl + + Three-quarters cup of crushed can corn, + One-half cup of fine bread crumbs, + One tablespoon of grated onion, + Two tablespoons of finely minced parsley, + One tablespoon of butter, + One teaspoon of salt, + One-half teaspoon of paprika, + Three tablespoons of flour, + One egg, + Three-quarters cup of milk. + +Mix well and then turn into a well-greased baking dish and bake for +thirty minutes in a moderate oven. + + + + +RABBITS + + +FRICASSEE OF RABBIT + +Place the rabbit in a saucepan and add + + One quart of boiling water, + One large onion with two cloves stuck in it, + Fagot of soup herbs. + +Bring to a boiling point and cook gently until the meat is tender. The +gravy may be thickened with cornstarch. + +Season with pepper, salt and finely minced parsley. + +To make a rabbit pie place the fricasse of rabbit in a baking dish and +cover with a crust. Bake for thirty-five minutes in a hot oven. + + +FRIED RABBIT + +Prepare and cook the rabbit as for fricasse and when the meat is +tender lift to drain. Cool. Dip in beaten egg and then roll in fine +bread crumbs and fry until golden brown in hot fat. Use the liquid for +gravy. + + +SOUR RABBIT + +Cut the rabbit and then place in a china bowl and add + + One cupful of chopped onions, + One bunch of potherbs, + One teaspoonful of sweet marjoram, + Six cloves, + Five allspice, + Two bay leaves. + +Now cover, using a mixture of two parts vinegar and one part water. +Set in a cool place for three days, turning the rabbit over every day, +then put in a casserole dish or stewing pan and cook until tender. +Thicken the gravy. Serve potato dumplings with this dish, or it may be +eaten cold. + + +RABBIT PIE + +Clean and prepare a pair of rabbits for cooking; cut into suitable +pieces. Brown quickly in hot fat; lift to a baking dish and add one +quart of hot water. + + Two large onions, minced very fine, + Salt and pepper to taste. + +Cook very slowly until tender, thicken the gravy and add one cupful +of sour cream, then cover the top of the baking dish with mashed and +seasoned sweet potatoes, one inch thick. Brush with syrup and dust +lightly with cinnamon, and dot with bits of butter. Bake until +slightly brown. + + +CUSTARD SAUCE + + One cup of milk, + Two tablespoons of cornstarch. + +Stir to dissolve and bring to a boil, cook for three minutes and then +add + + One-quarter teaspoon of nutmeg, + Five tablespoons of sugar, + Yolk of one egg. + +Beat to blend and then cool. + + +CARAMEL SAUCE + + One cup of brown sugar, + Four tablespoons of water, + One tablespoon of butter. + +Place in a frying pan and cook until caramelled, then add one and +one-half cups of water. Bring to a boil and then add four tablespoons +of cornstarch dissolved in five tablespoons of water. Stir until the +mixture thickens and cook for five minutes, then add one teaspoon of +vanilla and use. + + +FRUIT SAUCE + +Place in a saucepan + + One cup of crushed fresh fruit, + One cup of brown sugar, + One cup of water. + +Cook until the fruit is soft and then cool. Rub through a fine sieve +and then add + + Three tablespoonfuls cornstarch + +dissolved in + + Three tablespoons of water. + +Bring to a boil and cook for five minutes. + + +SWEETENED CREAM SAUCE + +Place in a saucepan + + Two cups of milk, + Four tablespoons of cornstarch. + +Dissolve the cornstarch in cold milk and bring to a boil. Cook for +five minutes and then add + + One-half cup of sugar, + One-half teaspoon of nutmeg, + One well-beaten egg. + +Beat to mix. + + +VANILLA SAUCE + +Place in a saucepan + + One-half cup of sugar, + One-half cup of white corn syrup, + One-half cup of water, + Two tablespoons of cornstarch. + +Stir to dissolve and then bring to a boil and cook three minutes. Now +add + + One tablespoon of vanilla extract. + + +LEMON SAUCE + +Place in a saucepan + + Grated rind of one lemon, + Two cups of water, + Four tablespoons of cornstarch. + +Dissolve the starch and then bring to a boil. Cook slowly for five +minutes and then add + + One cup of sugar, + Juice of two lemons. + +Beat to thoroughly mix and then serve. + + +SABOYON SAUCE + +Place one-half cup of sugar in a saucepan and add the yolks of two +eggs. Cream until light and fluffy and then add one teaspoon of +vanilla extract and one-half teaspoon of almond extract. Heat one-half +cup of milk to the boiling point and then pour over the eggs and +sugar. Stir continually over a slow fire until the mixture is just +below the boiling point. Remove and add stiffly beaten whites of two +eggs and serve on pudding. + + +SWEET SPICED BLACKBERRY SAUCE + +Place in a saucepan + + One cup of well-cleaned blackberries, + One cup of sugar, + One cup of water, + +and the following spices tied in a little piece of cheesecloth: + + One-half teaspoon nutmeg, + One teaspoon cinnamon, + One-quarter teaspoon allspice. + +Cook slowly until the fruit is soft and then rub through a fine sieve +and thicken with + + Three tablespoons of cornstarch + +dissolved in + + One-quarter cup of cold water. + +Bring to a boil and cook for five minutes, cool and serve. + + +CHERRY SAUCE + + One-half pound of stoned cherries, + One-half cup of sugar, + One cup of water. + +Bring to a boil and then cook slowly until the cherries are soft. Now +add two tablespoons of cornstarch, dissolved in one-half cup of cold +water. Bring to a boil and then cook for five minutes. Cool and use. + + +PUDDING SAUCE + + One-half cup of white syrup, + One-half cup of water, + One small bottle of maraschino cherries, cut in bits, + One tablespoon of cornstarch. + +Dissolve the starch in water and add the syrup and cherries. Bring to +a boil and cook for five minutes. Serve. + + +CHOCOLATE SAUCE + + One-half cup of sugar, + One cup of water, + Seven level tablespoons of chocolate, + Two level tablespoons of cornstarch. + +Dissolve the starch and chocolate in the sugar and water and bring to +a boil. Cook for five minutes. + + +MAKING A CHOCOLATE SAUCE USING COCOA + + One cup of syrup, + One cup of water, + One-half cup of cocoa, + Two tablespoons of cornstarch, + One teaspoon of cinnamon. + +Place in a saucepan and stir until the starch is dissolved and then +bring to a boil. Cook for five minutes and then cool and add one +tablespoon of vanilla. Use the same as sauce made with chocolate. + + +FRUIT CUSTARD SAUCE + +Place in a saucepan + + One and one-half cupfuls of cold stewed fresh fruit, + One cup of milk, + Four level tablespoons of cornstarch. + +Stir to dissolve the starch and then bring to a boil, stirring +constantly. Cook for five minutes, and add one well-beaten egg and +three-quarters of a cup of sugar; beat hard and then cook for two +minutes. + + +CHOCOLATE SAUCE + +Place four ounces of chocolate, cut into fine pieces, in a saucepan +and add one pint of water and one and one-half cups of sugar. Stir +until the sugar is dissolved and then bring to a boil, cook for ten +minutes and then add + + Six tablespoonfuls of cornstarch, dissolved in + One-half cup of water, + One teaspoon of cinnamon. + +Bring to a boil and stir continually and cook for five minutes. Cool +and then add one tablespoon of vanilla. Place in a fruit jar and store +in a cool place. This sauce is used for puddings, pastries, cakes, ice +cream, sundaes and chocolate sodas. + + +ORANGE SAUCE + + Juices of two oranges, + One-quarter cup of sugar, + One tablespoon of cornstarch, + Two tablespoons of water, + Yolks of two eggs. + +Dissolve the starch in the water. Add the orange juice and cook until +thick, about five minutes. Add sugar and yolks of eggs. Remove from +fire. Cool and fold in the beaten white of one egg. Use yolk of egg +left over for the mousse. + + +FRUIT WHIP + + Whites of two eggs, + One glass of apple jelly. + +Beat, using a Dover egg-beater, until it forms into a stiff meringue. +This amount will serve about ten people liberally. + +One-half of this recipe for ordinary family. + + + + +DESSERTS + + +BANANA FRITTERS + +Cut four bananas in half; now then place in a bowl + + One-half cup of milk, + One-half cup of flour, + One teaspoon baking powder, + One teaspoon of sugar, + One teaspoon of shortening, + Pinch of salt, + Yolk of one egg. + +Beat to mix and then dip banana in batter. Fry golden brown in hot +fat. Serve with vanilla or fruit sauce. + + +CRANBERRY JELLY + + One quart of cranberries, + One cupful of water. + +Cook until the berries are soft and then put through the colander or a +coarse sieve. Return to the saucepan and boil for three minutes, then +add + + Two cupfuls of sugar, + Pinch of salt. + +Stir until sugar is dissolved and then boil for ten minutes. Rinse a +mould with cold water and then pour in the cranberries and let cool. + + +LEMON MARMALADE + +Cut one lemon into slices and then remove the seeds and put through +the food chopper. Add one and one-quarter cups of water. Bring to a +boil and cook slowly until the lemon rind is very soft. This usually +takes about one hour. Now add one and one-half cups of sugar and +stir to dissolve the sugar. Cook until thick like marmalade. Place an +asbestos mat under the saucepan to prevent scorching. Stir frequently. + +Use level measurements; they conform to pounds and ounces and give +satisfactory results. + + +ORANGE JELLY + + Juice of three oranges, + One-half cupful of sugar, + One-half cupful of water, + Two tablespoonfuls of syrup from a bottle of maraschino cherries. + +Boil the sugar and water for five minutes and then cool and add the +strained orange juice and the maraschino cherry syrup. Now soak two +level tablespoonfuls of gelatine in one-half cupful of cold water for +thirty minutes and then place in hot water bath to heat. Stir until +dissolved and then strain into prepared orange mixture. Now rinse +custard cups in cold water and pour in the gelatine and set aside +to cool and mould. To serve: Unmold on a saucer and serve with fruit +whip. + + +COFFEE CUSTARD, PARFAIT STYLE + + One and one-half cupfuls of cold coffee, + One cupful of evaporated milk, + One-half cupful of cornstarch. + +Place in a saucepan and dissolve the starch in the coffee and then add +the milk. Bring to a boil and cook slowly for ten minutes. Remove and +add + + One cupful of sugar, + One teaspoonful of vanilla, + Yolk of two eggs. + +Beat to blend thoroughly and then partly cool and pour into stem +glasses, filling nearly to the top. Set on ice to chill. While +chilling place the white of two eggs and one-half glass of currant +jelly in a bowl. Now use a Dover egg-beater and beat until it holds +its shape. When ready to serve pile high on the coffee custards and +garnish with maraschino cherries. + + +GALATIN A LA MELBA + +Cut a slice of sponge cake. Place on a fruit saucer and pour over it +three tablespoons of syrup from a jar of peaches and then place two +halves of peaches on the cake and top off with whipped cream and a +maraschino cherry. + + +MINT GELATINE + +Shred the leaves of a bunch of mint and place in a saucepan; add +one-half cup of water and cook slowly for ten minutes. Now drain and +add + + One-half cup of sugar, + Three-quarters cup of vinegar. + +Stir to thoroughly dissolve and then place one tablespoon of gelatin +to soak in one-quarter cup of cold water for ten minutes and add the +hot mint preparation. Strain and add two drops of green vegetable +coloring into it, and then pour into a pan to mould. Cut into blocks +and serve with the meat. + + +PASTRY + +Now it all rests with the cook as to whether we are going to have a +cut of pastry that fairly melts in your mouth or a tough doughy mass +that is unfit for food. + +Any little housewife may turn out delicious, flaky pastry if she will +but follow directions carefully. First of all, let us study for a +minute just what pastry is. It is a mixture of flour, shortening and +water. Each grain of flour is thoroughly coated with shortening and +then mixed to a dough with the water. Do I hear you say "Well I know +that?" Surely you do. But do you know the real knack of putting it +together? For here is the real rub. The minute you knead or squeeze +pastry that is the moment you make it tough. + + +THE REAL SECRET + +Sift + + Three cups of flour, + One teaspoon of salt, + Three teaspoons of baking powder, + +together twice, and then cut or rub into this two-thirds cup of +shortening. If you cut it in, use your griddle-cake turner or spatula +and chop it in rather coarse. Now mix to a dough with one-half cup of +ice-cold water, using the cake-turner to mix the water in; just keep +chopping and turning over until the mixture is formed into a ball of +dough. Do not knead or pat with the hand. You cannot hurt this dough +if you will just mix it as a man does when mixing mortar with a hoe. +Keep working it back and forth, chopping it each time until well +mixed. This amount will make the tops and the bottoms for two pies. + +To roll the dough, divide it into four parts and then lift one piece +on a slightly floured board and roll out the dough, working the +rolling pin to and from you and turning the dough as often as +necessary to secure the size and shape desired. + +Should the dough tear, or not come to the desired shape, just fold it +into squares or oblongs and then roll again. + +Place on the tin and then trim the edges. Proceed in the same manner +with the top crust, and then when ready to place on the pie, fold from +corner to corner, making a bias fold and then cut quarter-inch gashes +with a knife in centre to allow steam to escape. Lift and cover the +pie and then trim to shape. Now do not form the trimmings into a ball, +but lay them one piece upon the other in a pile and flatten them with +the rolling pin. Roll and fold into shape, and roll as desired. + +You can re-roll pastry as often as desired by this method. Keep in the +mind the fact that kneading or squeezing the pastry forms it into a +sticky mass. This method will give you a delicious, flaky crust. You +may spread two tablespoons of shortening upon the top crust and then +fold and roll. Fold again and roll; then use as desired. + +Sufficient pastry may be made at one time to last for two or three +days. Just wrap the dough in wax-paper so that it does not dry out. +Various fillings may be used. Fresh or canned fruits, custards, mince +meat, etc. If you use fresh fruits place + + One-half cup of sugar, + Three level tablespoons of cornstarch, + +in a bowl and rub between the hands to thoroughly mix and then use +this by sprinkling over the fruit. This will prevent the juice from +boiling out of the pie while it is cooking and it will form into a +jelly when cold. + +To use canned fruit, drain the fruit free from the liquid and then cut +into thin slices. Measure the liquid and then add + + Four level tablespoons of cornstarch, + Eight tablespoons of sugar, + +to each cupful. Dissolve the starch and sugar in the cold liquid and +then bring to a boil. Cook for three minutes and then add the prepared +fruit. Cool before placing in the pastry. + +To prevent the lower crust from becoming soggy just before putting +in the filling, brush it well with a good salad oil, or shortening, +taking care that each part is covered. This will give you a tender, +flaky lower crust. + +Just before the pie is ready to put into the oven brush it well with a +wash of egg and milk, using + + Yolk of one egg, + One-half cup of milk, + Two teaspoons of sugar. + +Stir to dissolve the sugar and mix in the egg. Then wash the pie. This +will keep a week in a cool place. + +The correct temperature to bake a pie is 300 to 350 degrees +Fahrenheit. This means a moderate oven. Too much heat will brown the +crust before the filling inside has had the time to cook. Custard +pies--this includes those made of eggs, milk, lemon meringes, sweet +potato and pumpkin--require a slow oven--250 degrees Fahrenheit. + + +PASTRY FOR CUSTARD PIE + +The most important point in the custard pie is the crust, which will +either make or mar the pie. So to begin with, the pastry should be +light and delicate. To make pastry for custard pie place in a bowl + + Three cups of flour, + One teaspoon of salt, + Three teaspoons of baking powder, + Two tablespoons of sugar. + +Sift to mix and then rub in one-half cup of good shortening, and then +mix to a dough with one-half cup of ice water. When mixing the pastry +to a dough, it is important that it should be cut and folded together +much after the method used in cutting and folding the whites into a +cake. Care at this point in making the pastry will prevent it from +becoming tough. Now wrap the pastry in wax or parchment paper and +place on the ice to thoroughly chill for two hours. Now if the pastry +is made either the day before or early in the morning and then allowed +to blend, it will be delightfully light and flaky. + +Now to prepare for the pie: This amount of pastry will be sufficient +for two large pies, one custard and one lemon, for variety. The +trimmings can be made into little tarts, turnovers or cheese straws. +Divide the pastry into two parts and then roll out one part on a +lightly floured board until sufficiently large to fully cover the pie +tin. + +Now fold carefully in half and then in quarters and lift on the pie +plate and open covering the pie plate, easing on the pastry. Trim the +edges and then roll out the trimmings into a long narrow strip. Cut +into strips three-quarters inch wide and then brush the edge of the +pastry on the pie plate with water and add this narrow strip as a +reinforcement to build up the edge. This will prevent the custard +overflowing. + +Now brush the pastry in the bottom of the pie plate with melted +shortening, taking care to thoroughly coat the entire surface with +the shortening. Then pour in the prepared custard. Reserve about one +tablespoon of the custard to brush the pastry around the edges. Place +in a slow oven and bake until the custard is firm in the centre. + +To test if custard is baked, gently insert a silver knife into the +custard, taking care that the knife does not pierce the crust. + +Brushing the pastry with the shortening before pouring in the custard +prevents the moisture from soaking into the crust. + + +TO MAKE THE MERINGUE + +Beat the whites of two eggs in a bowl, which is free from grease, +until stiff, and then cut and fold into the stiffly beaten whites of +the two eggs + + One-half cup of pulverized sugar, + Three tablespoons of cornstarch. + +Sift the sugar and cornstarch to thoroughly mix and then carefully cut +and fold into the whites of eggs. + +On just how careful you are in cutting and folding this mixture will +determine the success of your meringues. After the whites are beaten +stiff they are full of little air bubbles, which if stirred break down +and become watery and then the entire mixture becomes flat and tough. +To prevent this, sprinkle the prepared sugar over the stiffly beaten +white of egg and then with a spoon cut down through the centre and +fold over; turn the bowl half-way around, then cut and fold again. +Repeat this until sufficiently mixed, then place on the hot pie, +sprinkle with granulated sugar and place in the oven to brown. Open +the oven door and let stand for a few minutes, then remove to a place +free from drafts where it will cool slowly, so as to prevent a sudden +shrinking of the meringue, due to a sudden chill. + +To make cocoanut pie, add one-half cup of cocoanut to the custard pie +just before putting in the oven. + + +PEACH CUSTARD PIE + +Crush a sufficient number of pared peaches to measure one cup. Place +in a mixing bowl and add + + One-half cup of sugar. + +Now place in a saucepan + + Three-quarters cup of milk, + Two tablespoons of cornstarch. + +Stir to dissolve and then bring to a boil. Cook for two minutes and +then pour very slowly, while beating hard to blend, on the peaches and +sugar that are blending in the mixing bowl. + +Add + + Yolks of two eggs, + One-quarter teaspoon of cinnamon. + +Beat again and then pour into prepared pie plate lined with pastry and +bake in a slow oven. Use whites of eggs for meringue. + + +CUSTARD PIE + +Now to prepare the filling for the custard pie, place in a mixing bowl + + One-half cup of sugar, + One and one-quarter cups of milk, + Yolk of one egg, + Two whole eggs, + One-quarter teaspoon of nutmeg. + +Beat with an egg-beater to thoroughly mix and then pour into the +prepared pastry lined pie tin. Use white of egg for meringue. + + +LEMON CUSTARD PIE + +Place in a saucepan + + One cup of sugar, + One and one-half cups of water, + One-half cup of cornstarch. + +Stir to dissolve and then bring to a boil, and cook for five minutes. +Now add + + Rind of one-quarter lemon, grated, + Juice of two lemons, + Yolks of two eggs. + +Beat to thoroughly mix and then pour into pie plate prepared as for +custard pie. Bake in a moderate oven for twenty-five minutes and then +cover with meringue made of whites of eggs. + + +NORTH CAROLINA PEACH CUSTARD PIE + +Prepare the pastry and line a pie plate with it, then rub with +shortening as directed in the custard pie. Now cover the bottom +thickly with sliced peaches and then prepare a custard as follows: +Place in a mixing bowl + + Three-quarters cup of sugar, + Three-quarters cup of milk, + Yolks of two eggs, + One whole egg, + One-quarter teaspoon of cinnamon. + +Beat to thoroughly mix and just before pouring the custard over the +peaches dust them well with sifted flour. Pour on the custard and bake +in a slow oven until firm. Use whites of eggs for meringue. + +Raspberries and plums may be used in place of the peaches for variety. +When making these pies, always use the regulation custard pie tin, the +ones with the straight sides. + + +CIDER JELLY PIE + +Place in a saucepan + + Three-quarters cup of brown sugar, + Two cups of cider, + Eight tablespoons of cornstarch. + +Dissolve the starch and then bring to a boil. Cook for three minutes +and then remove from the fire and add + + One-half teaspoon of cinnamon, + One tablespoon of vinegar. + +Beat to mix and then cool and bake between two crusts. + + +APPLE DOWDY + +Grease well with shortening a deep pudding pan and then place a layer +one inch thick of thinly sliced apples and then sprinkle well with +sugar and dust with cinnamon. Repeat this until the dish is full and +then cover with a crust of plain pastry. Bake for forty-five minutes +in a moderate oven and let cool. + +To serve: Loosen the pastry from the sides of the pan, place a large +platter over the pie and invert. Cut into wedge-shaped portions and +serve with cream, custard or fruit sauce. + + +COUNTRY STYLE GREEN APPLE PIE + +Pare the apples and then cut into thin slices. Now place a layer of +apples in a pudding pan and sprinkle each layer with + + Two tablespoons of flour, + Six tablespoons of brown sugar, + One-quarter teaspoon of cinnamon. + +Repeat this until the pan is full. Now place a crust on top and bake +in slow oven for forty minutes. To serve: Run a knife around the edge +of the pan to loosen the crust. Invert the plate over the pie and turn +the pie upside down upon the plate. Cover with fruit, whip and cut +into wedge-shaped pieces and serve with custard sauce. + + +CONGRESS PIE + +Use an oblong pan similar to that used in making cheesecake. Line with +plain pastry and then place three cups of bread crumbs in a bowl and +add + + Two cups of boiling water, + One-half cup of syrup, + One cup of brown sugar, + Four tablespoons of shortening, + One teaspoon of cinnamon, + One-half teaspoon of nutmeg, + One-half teaspoon of cloves, + One cup of finely chopped nuts, + One cup of raisins or currants, + One cup of marmalade or fruit butter. + +Beat to thoroughly mix and then pour into the prepared pan and bake in +a slow oven for one-half hour. Cool and then ice with water icing. Cut +into two-inch oblongs. + + +DOWDY, NEW ENGLAND STYLE + +Apples or peaches may be used. Wash the fruit and then pare and cut +into thin slices. Measure two pints of the prepared fruit and dust +over it so as to thoroughly coat each piece with + + One teaspoon of cinnamon, + One-half cup of flour. + +Then pat smoothly in baking dish and cover with + + One cup of brown sugar, + Four tablespoons cold water. + +Cover with a crust the pastry and bake in a moderate oven for +forty-five minutes. Let cool and then run a knife around the edge +of the baking dish and loosen the crust from the dish. Place a large +platter over the dowdy and then invert. Dust the dowdy lightly with +nutmeg and serve with fruit or vanilla sauce. + + +APPLE CUSTARD PIE + +Line a pie tin with plain pastry. Now place one and one-half cups of +thick apple sauce in a sauce pan and add + + One cup of sugar, + One-third cup of cornstarch, + One-half cup of cold water. + +Dissolve starch in water. + +Place on the fire and bring to a boil and then cook slowly for five +minutes. Cool and then add + + One-half teaspoon of nutmeg, + One well-beaten egg. + +Pour into prepared tins and bake for twenty-five minutes in a moderate +oven. + + +SHORTCAKE + +The shortcake is typical of Scotland. It is a mixture of flour, sugar +and shortening worked to a paste and then rolled one-half inch thick +and then decorated in various ways. The thrifty Scotsman, after +leaving the mother country and settling in the new America, felt +that the use of much shortening was too expensive, and so his thrifty +housewife, who was willing and even anxious to be a partner to him, +cooeperated by cutting down on the amount of shortening and still turn +out a rich palatable cake. This is how she does it: Place + + Two cups of flour, + One-half teaspoon of salt, + Two level tablespoons of sugar, + Two level tablespoons of baking powder, + +in a bowl and sift three times. Now rub in six tablespoons of +shortening and then add seven tablespoons of water and work to a +smooth elastic dough. Turn on a prepared pastry board and mould into +shape to fit the pie tin with the hands. Wash the top of the dough +with milk and sprinkle with sugar and cinnamon and bake in a moderate +oven for twenty-five minutes. Remove, cool and cut into wedge sections +like pie and serve with cheese or fruit. + + +PEACH SHORTCAKE + + Yolk of one egg, + One-half cup of sugar. + +Cream well and then add + + Three tablespoons of shortening, + Four tablespoons of water, + One cup of flour, + Two teaspoonfuls of baking powder, + One-half teaspoon of vanilla. + +Beat to thoroughly mix and then bake in well-greased deep layer-cake +pan in a moderate oven for twenty minutes. Cook and then split and +fill with well-drained canned crushed peaches. Place together. Now +place white of egg and one-half glass of apple jelly in a bowl; beat +with Dover egg-beater until the mixture forms into a stiff meringue. + + +BANANA SHORTCAKE + + One-half cup of sugar, + Four tablespoons of shortening, + One egg. + +Place in a mixing bowl and then cream well, then add + + One and one-quarter cups of sifted flour, + Three level teaspoons of baking powder, + One level teaspoon of vanilla extract, + One-half cup of water. + +Beat to mix and pour into well-greased and floured oblong baking pans. +Now spread the top of the cake with three bananas sliced very thin. +Place in a moderate oven and bake for thirty-five minutes. Use the +white of egg and half glass of apple jelly for a meringue. + + +OLD VIRGINIA SHORTCAKE + +Sift the flour and then fill a quart measure, using a tablespoon to +lift the flour. Care should be taken not to shake or pack the flour +down, as the quart of flour should weigh just one pound. Place in a +bowl and add + + Three level tablespoons of baking powder, + One teaspoon of salt, + Three-quarters cup of sugar. + +Sift again to mix and then rub in one-half cup of shortening. Place +one and one-half cups of buttermilk in a pitcher and add one teaspoon +of baking soda. Stir to thoroughly dissolve the soda and then use this +to mix the flour to a dough. Knead well in the bowl with a spoon and +then turn on a slightly floured board and roll or pat out one +inch thick. Cut with a large biscuit cutter and brush the top with +shortening and bake in a hot oven for eighteen minutes. + + +APRICOT SHORTCAKE + + One-half cup of sugar, + Four tablespoons of shortening, + Yolk of one egg. + +Cream until light and frothy, and then add + + Four tablespoons of water, + One cup of flour, + Two level teaspoons of baking powder. + +Beat to thoroughly mix and then pour into well-greased layer cake pan. +Bake for twenty minutes in a moderate oven. Split and fill with cooked +apricots and then place in a bowl + + White of one egg, left over, + One-half glass of jelly. + +Beat to thoroughly mix with the Dover egg-beater until it forms a +stiff meringue. Pile on top of cake and garnish with single piece of +apricot. + + +HUCKLEBERRY SHORTCAKE + +Place in a mixing bowl + + Three-quarters cup of sugar, + One egg, + Four tablespoons of shortening, + Two cups of flour, + Four teaspoons of baking powder, + Three-quarters cup of water. + +Beat and mix and then pour into well-greased oblong pan and bake in a +moderate oven twenty minutes. Cool and then split, and fill with the +prepared berries and serve with custard sauce. + +To prepare the huckleberries for the shortcake, place in a saucepan + + Two cups of stewed huckleberries, + One-half cup of cornstarch, + One cup of brown sugar. + +Stir to dissolve and then bring to a boil and cook slowly for five +minutes. Add one-half teaspoon of nutmeg and then cool and use for the +filling. + + +LEMON DUMPLINGS + +Place in a bowl: + + One tablespoon of baking powder, + One cup of flour, + One and one-half cups of fine bread crumbs, + One cup of chopped suet, + One cup of brown sugar, + Juice of one lemon, + Two eggs, + Grated rind of one-half lemon, + One and one-half cups of milk. + +Beat to thoroughly mix and then pour into well-greased mould and boil +for one and one-quarter hours. Serve with lemon sauce. + + +PEACH CAKE + +Place in a mixing bowl + + Three-quarters cup of sugar, + One egg, + Four tablespoons of shortening, + Two cups of flour, + Four level tablespoons of baking powder, + Three-quarters cup of water. + +Beat just enough to mix and then pour into a deep well-greased and +floured layer-cake pan. Cover the top thickly with diced peaches and +then place in a small bowl + + Six tablespoons of flour, + Four tablespoons of sugar, + Two tablespoons of shortening, + One teaspoon of cinnamon. + +Rub between the tips of the fingers until crumbly and then spread on +the top of the peaches and bake in a moderate oven for thirty minutes. + + +PEACH DUMPLINGS + +Place in a mixing bowl + + Two cups of flour, + One teaspoon of salt, + One teaspoon baking powder, + One tablespoon sugar. + +Sift to mix and then rub in one-half cup of shortening; then mix to a +dough with one-fourth cup of ice-cold water. Set on ice for one hour, +then roll out one-eighth inch thick and cut into four-inch squares. +Fill with pared and stoned peaches, placing two tablespoons of brown +sugar and one-half teaspoon of nutmeg in each dumpling. Brush the +edges with water and then fold the pastry together. Place on a +well-greased baking sheet and add one-half cup of water to the pan and +bake in a moderate oven for thirty minutes. + + +APPLE CAKE + +Place in a bowl + + Two cups of flour, + +and then add + + One-half teaspoon of salt, + Three teaspoons of baking powder, + One and one-half teaspoons of nutmeg. + +Sift twice to blend and then rub in five tablespoons of shortening. +Break an egg into a cup and then fill cup to the two-thirds mark with +milk, beat to blend the egg and milk and then mix into the dough. Roll +out one-half inch thick and then line an oblong baking sheet. Pare and +cut the apples into quarters and then into thin slices. Place one cup +of sugar and one-half cup of water in a saucepan and add the apples, +a few at a time, and cook for a few minutes. Lift and lay on the +prepared dough. Place in a moderate oven to bake for thirty-five +minutes. After the cake is in the oven for eighteen minutes baste +frequently with syrup in which the apples were cooked. Ten minutes +before removing from the oven sprinkle thickly with brown sugar and +cinnamon. + + +DUMPLINGS FOR STEW + +Place in a mixing bowl + + One and one-half cups of flour, + +and then add + + One teaspoon of salt, + Two teaspoons of baking powder, + One-half teaspoon of pepper, + One teaspoon of grated onion. + +Add two-thirds cup of water and mix to a dough. Drop by the spoonful +into the stew and cover closely and boil for twelve minutes. If you +open the lid of the saucepan while the dumplings are cooking they will +be heavy. + + +CHERRY DUMPLINGS + +Wash individual pudding cloths in warm water and then rub with +shortening and dust slightly with flour. Now place in a bowl + + One cup of sugar, + One and one-half cups of flour, + One-half teaspoon of salt, + Three level teaspoons of baking powder, + One-half cup of fine bread crumbs, + One egg, + One cup of milk, + Two cups of stoned cherries. + +Mix and then place one cooking spoon of the mixture into each prepared +dumpling cloth. Tie loosely and then plunge into boiling water and +cook for twenty minutes. Lift into the colander and let drain for +three minutes and then serve with stewed cherries for sauce. + + +STEAMED ROLY POLY PUDDING + + One and one-half cups of flour, + One-half teaspoon of salt, + Three teaspoons of baking powder, + Four tablespoons of sugar. + +Place in a mixing bowl and sift to mix. Now rub in four tablespoons +of shortening and mix to a dough with a scant two-thirds cup of +water. Roll out one-half inch thick and spread with well-cleaned +huckleberries and then cover quickly with brown sugar. Roll like for +jelly roll and then tie in a cloth and plunge into boiling water or +place in a steamer and cook for one hour. Serve with fruit sauce. + +If using canned huckleberries, drain them well, then thicken the juice +and use for sauce. Any variety of fresh fruit may be used. + + +FRUIT CUP CUSTARDS + +Place six nice berries in each custard cup and then place in a mixing +bowl + + Two cups of milk, + Six tablespoons of sugar, + One-half teaspoon of nutmeg, + Three eggs. + +Beat thoroughly to mix and then pour over the berries in the cups. +Place in a baking pan containing warm water and bake in a slow oven +until firm in the centre. + + +CREAM TAPIOCA PUDDING + +Wash two-thirds cup of tapioca in four or five waters and then place +in a saucepan and add one and one-half cups of water. Cook until the +tapioca begins to soften, then add one and one-half cups of milk. Cook +until soft and then add + + One well-beaten egg, + One-half cup of sugar, + One-half teaspoon nutmeg. + +Mix well and cook for a few minutes longer. Remove from the fire and +serve ice cold with fruit whip. + + +MACARONI NEAPOLITAN + +Cook one-half package of macaroni in boiling water for fifteen minutes +and then turn into a colander and place under cold running water. Now +mince + + One onion and one tomato + +fine and place four tablespoons of fat in a frying pan. When hot, add +the onion and tomato, cook until soft and then add the macaroni. Toss +gently until hot and then cover it closely to prevent drying out. If +too dry, add a couple of tablespoons of boiling water. Season with +pepper, salt and one-half cup catsup. + + +MACARONI CUTLETS + +Cook one-quarter pound of macaroni in boiling water for twenty minutes +and then drain. Cool and then chop fine. Place in a bowl and add + + One-half cup of grated cheese, + Two tablespoons of grated onion, + One tablespoon of finely minced parsley, + Two teaspoons of salt, + One teaspoon of paprika, + One-well-beaten egg. + +Mix thoroughly and then mould into croquettes. Roll in flour and then +dip in beaten egg. Roll in fine crumbs and fry in hot fat. Place in a +hot oven for ten minutes to finish cooking. + + +POLENTA A LA NAPLES + +Place in a saucepan + + Two and one-half cups of boiling water, + One and one-half teaspoons of salt. + +Now pour in very slowly + + Three-quarters cup of yellow cornmeal. + +Stir to prevent lumping and cook until very thick. Add + + Three-quarters cup of cheese, cut into fine pieces, + One onion, chopped fine, + One green pepper, chopped fine, + One leek, chopped fine, + One teaspoon of paprika. + +Mix thoroughly and then pour into a large bowl to cool. Form into +sausages and then roll in flour and brown in hot oil. Serve with +tomato sauce. Wheat cereal may be used to replace the cornmeal. + + +NOODLES + +FRIED NOODLES + +Cook noodles in boiling water and then drain. Now mince fine + + Three onions, + Two red peppers, + Two leeks. + +Place four tablespoons of cooking oil in a frying pan and when hot add +the vegetables. Cook slowly until soft and then add the noodles. Toss +constantly until a light brown and then pile in the centre of a large +platter. Lay a goulash around for a border. Pour the gravy over all +and then garnish with two tablespoons of grated cheese and serve. + + +BOILED HOMINY--CHEESE SAUCE + +Soak large hominy over night and then in the morning wash and cook in +plenty of boiling water until tender. Drain well and place in a baking +dish and cover with cheese sauce, made as follows: + +Place one and one-half cups of milk in a saucepan and add two +tablespoons of grated onion and four level tablespoons of cornstarch. +Dissolve the starch in the milk and bring to a boil. Cook slowly for +five minutes and then add + + Two tablespoons of chopped parsley, + Two teaspoons of salt, + Two ounces of cheese, + One teaspoon of Worcestershire sauce, + One teaspoon of paprika. + +Mix thoroughly and then heat until the cheese melts. Serve as +vegetable. + + +MACARONI AND CHEESE + +Cook one package of macaroni in a large kettle of boiling water for +twenty minutes and then drain and pour over the macaroni a pan of cold +water. Drain again. Now return to the kettle and add + + One-half can of tomatoes, + Two teaspoons of salt, + One and one-half teaspoons of paprika, + One-fourth pound of cheese, cut in small pieces, + Eight tablespoons of flour dissolved in + One-half cup of water, + Four onions, chopped fine. + +Bring to a boil and cook slowly for ten minutes. + + +TO MAKE NOODLES + +Break into a mixing bowl one egg and then add + + Three tablespoons of water, + One-half teaspoon of salt, + Pinch of pepper. + +Beat to mix and then add sufficient flour to make a stiff dough. Knead +for five minutes and then cover and let stand for ten minutes. Now +roll out on a floured pastry board until thin as paper. Roll as for +jelly and then cut into thin strips with a sharp knife. Spread out to +dry for one-half hour. + + +GNOCCHI DI LEMOLINA + +Place one cup of water and one cup of milk in a saucepan and bring +to a boil. Add slowly seven tablespoons wheat cereal. Cook for ten +minutes and stir constantly. Now add + + One well-beaten egg. + One-half teaspoon of salt. + +Beat well to mix and then pour into loaf-shaped pan to mould. When +firm turn out on the moulding board and cut into blocks. Place in a +well-greased baking dish; sprinkle with grated cheese and dot tiny +bits of butter. Bake in a hot oven until the cheese forms a light +brown crust. Serve with tomato sauce. + + +MACARONI SOUFFLE + +Cook one-fourth pound of macaroni and then cool and chop fine. Place +in a bowl and add + + One onion, chopped fine, + One red pepper, chopped fine, + Four bunches parsley, chopped fine, + Yolks of two eggs, + Two cups of cream sauce, + One and one-half teaspoon of salt, + One teaspoon of paprika. + +Beat to mix and then cut and fold in the stiffly beaten whites of two +eggs. Pour into a greased baking dish and bake in a moderate oven for +twenty minutes. Serve at once. + + +RICE + +Rice is extensively cultivated in the Orient and supplies the +principal food to nearly one-half the population of the entire world. +There is every reason why rice should be a daily article of diet +in planning the menu. It is more nutritious than the potato and it +digests more readily. When properly cooked and served it is an ideal +starchy food. + +Unpolished rice contains all the nutritions of the grains, which +is approximately 6 per cent. fat, 8 per cent. protein, 79 per cent. +carbohydrates. The polished variety contains an average of 88 +per cent. nutrition. Polished rice has been robbed of its vital +life-giving elements. + +Rice is graded for size and condition and then prepared for the trade. +It is known as fancy head rice, choice, prime, good, medium, common +and screenings. Patna rice, the small slender, well-rounded grain, is +in great demand in the East, with the Japan, Siam, Java, Rangoon, and +Passein varieties closely following. In this country the Carolina, +Japan and Honduras are popularly in demand. + +The Carolina rice is a large sweet-flavored grain of good color and +appearance. Japanese rice is a thick-bodied, soft-grained variety. +Honduras variety is the slender, well-shaped grain. + +The preparation of rice for the markets involves, first, the +threshing, and second, the milling, which removes the husks, and, +third, the polishing to produce the pearly white gloss which so many +folks think is very desirable. + +Polished rice has been robbed of nearly all its fat and mineral +content, and thus its food value is lowered and it is deprived of its +flavor. + +The rice dishes, as prepared in the Oriental countries, are made from +fancy unpolished head rice and they form some of the main dishes. + +The Oriental first washes his rice in several waters, rubbing it +vigorously between the hands. This thoroughly cleanses it. Now, to +follow this method, have a saucepan containing boiling water and then +add the rice slowly, so that the water continually boils. Cook until +tender and then remove the lid from the saucepan and cover the rice +with a cloth to absorb the moisture. Set in a warm place for five +minutes. This will give the saucepan containing a mass of delicious, +fluffy rice, each grain distinct and separate. + +Now, if you carefully measure both your rice and then the water, it +will not be necessary for you to drain off the excess water and thus +lose the valuable mineral and fat content. + + +HOW TO COOK RICE AMERICAN STYLE + +Place in a double boiler two and one-half cups of boiling water +and then add one teaspoon of salt. Now add slowly one-half cup of +well-washed, unpolished rice. Cover and cook until the rice is tender +and the water absorbed. Remove the lid and then cover the rice closely +with a clean napkin and cook for five minutes. This will fluff each +grain of rice. + +It is now ready to serve, either as a vegetable to replace the potato +or prepared into many delectable dishes that our Oriental neighbors +relish so keenly. + + +JAPANESE RICE + +Wash and chop fine two medium-sized leeks and then cook tender in +one-half cup of water. Drain. Now add + + Two cups of cooked rice, + One teaspoon of salt, + One teaspoon of soy. + +Mix thoroughly and then dish on a hot baking dish. Cover with slices +of hard-boiled eggs. Sprinkle with finely chopped parsley and garnish +with slices of smoked salmon. Place in the oven for a few minutes to +heat. Soy may be purchased at fancy grocers. + + +INDIAN RICE + +Add three cups of cooked rice to + + One quart of chicken stock, + One onion, grated fine, + One and one-half teaspoons of salt, + One-half teaspoon of paprika, + One-half teaspoon of curry powder. + +Cook fifteen minutes, and serve very hot, garnish with finely chopped +parsley. + + +CREOLE RICE + +Chop one large onion and one green pepper fine, and then place in a +saucepan and add + + One cup of canned tomatoes rubbed through a sieve, + One-half cup of cold boiled ham chopped fine. + +Cook slowly for ten minutes and then add + + Three cups of cooked rice, + Two teaspoons of salt, + One teaspoon of paprika. + +Mix thoroughly and then heat until very hot and serve. Cold roast pork +may be used to replace the ham. + + +ITALIAN RICE + +Place three tablespoons of vegetable cooking oil in a frying pan and +add four tablespoons of well-washed rice. Toss until the rice is well +brown and then add + + One and one-half cups of boiling water, + Three onions, chopped fine, + One green pepper, chopped fine, + One cup of strained canned tomatoes. + +Cook until the rice is soft and then add + + Two teaspoons of salt, + One and one-half teaspoons of paprika, + One-half cup of grated cheese. + +Stir until well blended and then serve, garnished with finely chopped +parsley. + + +BELGIAN RICE BALLS + +Place two cups of cooked rice in a bowl and add + + One-half cup of currants, + One-half cup of sugar, + One well beaten egg, + One teaspoon of vanilla. + +Mix and then form into small balls, about the size of an orange. Dip +into beaten egg and then roll in fine bread crumbs. Fry until golden +brown in hot fat. Serve with crushed and sweetened fruit. + + +SWEDISH RICE PUDDING + +Place in a baking dish + + One quart of milk, + Six tablespoons of well-washed rice, + Two-thirds cup of sugar, + One teaspoon of vanilla extract, + One-half teaspoon of salt, + Two tablespoons of butter, broken into tiny balls. + +Bake in a slow oven for one hour and stir two or three times. + +The cultivation of rice in Louisiana is more than a hundred years old. +Louisiana now produces a crop of this cereal larger than the entire +crop of the states of Georgia and Carolina. The tourist who visits +Louisiana during the time of the rice market enjoys a scene that +is rarely duplicated elsewhere in the civilized world; for here are +gathered the buyers from all parts of the country. + +The Creole of Louisiana, like the Oriental, has the true secret for +making this food a palatable article of diet. The old mammy in New +Orleans always tells her children that, of course, le riz must be +thoroughly washed and she always insists that the grains be cleansed +in four waters--two warm and two cold--and then it is cooked in the +same manner as the Orientals use. + +Never stir the rice while it is cooking; this will make it mushy. +Instead, always shake the sauce-pan. Never flood the rice with water +while it is cooking. Always keep the fact in mind that just five times +the actual measurements of the rice in water will be required to cook +it. + +In this way there will be no excess water to drain off. So if you are +using one-quarter cup of rice you would use one and one-quarter cups +of water. Now you cannot pile up the water; you must be accurate in +measuring the rice. + +Boiled rice is a delicious accompaniment to chicken, lamb, turkey, +shrimp, crabs and lobster--with okra and for oyster, chicken and crab +grumbo; as a vegetable to replace potatoes and as a border for stews, +goulashes, etc. + + +PIMENTO SANDWICHES + +Use one tall or two small cans of pimentos. + + One cup of cottage cheese, + One onion. + +Put the pimento, cheese and onion through the food-chopper and then +add four tablespoons of salad dressing and use for sandwich filling. + + +BAKED APPLES + +Pare and core apples and then place in muffin pans and add + + Two tablespoons of syrup, + One tablespoon of water, + One-quarter teaspoon of nutmeg. + +Bake in a moderate oven until the apples are tender and then cool. +To serve: Lift the apples into a small platter and cover with a fruit +meringue and then sprinkle with cocoanut. + + +SPICED APPLES + +Place six medium-sized apples in a casserole and then add + + One piece of stick cinnamon, broken into pieces, + Four cloves, + Two allspice, + Two blades of mace, + One-half teaspoon of nutmeg, + Three-quarters cup of brown sugar, + One-half cup of cider. + +Bake until tender and then serve cold. + + +CALAS + +The old negro women of the old French quarters in New Orleans used +to make a delicious rice cake, which they carried in bowls on their +heads. The bowls were covered with an immaculately clean cloth and the +cakes were called bella cala--tout chaud of New Orleans. + + +HOW TO MAKE THIS DELICIOUS RICE CAKE + +(Use Level Measurements) + +Wash one-half cup of rice and cook until tender in two and one-half +cups of boiling water. Now cool and mash the rice well. Now dissolve +one-half yeast cake in one-half cup of water 80 degrees Fahrenheit and +pour into a bowl, and add + + One-half teaspoon of salt, + Four tablespoons of sugar, + One-half cup of sifted flour, + The mashed rice. + +Beat well to mix and then cover and let rise over night. In the +morning add + + Two well-beaten eggs, + Five tablespoons of sugar, + Four tablespoons of flour, + One teaspoon of nutmeg. + +Beat well and then let rise for three-quarters of an hour in a warm +room. Now place in the pan one and one-half cups of vegetable oil. +Heat until hot enough to brown a crust of bread while you count forty. +Drop the rice mixture in by the spoonful and fry until golden brown. +Lift to a soft paper to drain. Dish on a hot platter; cover with warm +napkin. Dust with pulverized sugar and nutmeg. + + +APPLE AND RICE CUSTARD + +Wash six tablespoons or two ounces of rice in several waters and then +place in a saucepan and add two cupsful of boiling water. Cook until +the water is absorbed and the rice soft. Now wash, then cut into small +pieces four small apples and then cover the apples with cold water and +cook until soft. Rub through a fine sieve and add + + One-half cup of sugar, + One teaspoon of vanilla, + One well-beaten egg, + The cooked rice. + +Beat to mix and then pour into the custard cups and bake for fifteen +minutes in a moderate oven. + + +SARDINE SANDWICHES + +Open a box of sardines and then drain free from oil. Remove the skin +and bone and then mash very fine. Add + + Two hard-boiled eggs, + One green pepper, + One-quarter onion. + +Chop all fine and mix to a paste with six tablespoons of salad +dressing, one-half teaspoon of salt and one teaspoon of paprika. + +Spread between the prepared bread and then cut into two pieces. Wrap +in wax-paper until needed. + + +MY IDEAL APPLE SAUCE + +Wash one-quarter peck of apples and then cut in pieces and place in a +saucepan and add three cups of water. + +Cook until soft and then rub through a fine sieve. Sweeten with + + One cup of sugar, + One-half teaspoon of nutmeg, + One teaspoon of vanilla. + +If red apples are used, this makes a most delicious pink-looking +sauce. No need to peal or core apples. + + +APPLE CROQUETTES + +Wash and cut into small pieces six medium-sized apples and then place +in a saucepan and add one cup of water; cook slowly until the apples +are soft, and then rub through a fine sieve and add + + One-half cup of brown sugar, + One teaspoon of nutmeg, + One teaspoon of grated rind of lemon, + Two and one-half cups of bread crumbs, + One-half cupful of finely chopped raisins. + +Mix thoroughly and then mould into croquettes and roll in flour, then +fry until golden brown in hot fat. Serve with a custard sauce. + + +SALMON SANDWICHES + +Open and drain a can of salmon and then remove the skin and bones. +Place the salmon in a bowl and add + + One onion, grated, + One-quarter cup of finely chopped parsley, + One-half cup of salad dressing, + Juice of one-half lemon. + +Mix and then prepare the bread. Place a leaf of lettuce on the bread +and then spread the prepared filling, season and place the top slice +of bread in position and cut into triangles. + + +ORANGES + +The first orange crop of the season usually reaches the market about +the end of October. The early Floridas are first, and they are closely +followed by the Arizona navels, and just before Christmas comes the +bulk of California and Florida oranges. + + +ORANGE SYRUP + +Grate very lightly the rind from one dozen oranges and then place +three pounds of sugar and the grated rind and the juice of oranges in +a clean aluminum saucepan. Place where it will heat very slowly and +then the sugar will melt. Stir frequently and do not let it boil. +Cover closely and then strain into sterilized bottles. Place the +bottles in a hot-water bath and process for forty minutes. Place the +corks in the bottles and when cool dip in melted sealing wax. This +recipe may be divided. To be used for making drinks, sauces, etc. + + +ORANGE JUICE + +Place in a bowl + + Juice of twenty-five oranges, + Grated rind of ten oranges, + One pound sugar + +and then allow to stand for three hours. Strain and fill into +sterilized bottles and process for forty minutes in a hot-water bath. +Cork, and then finish like orange syrup. + +NOTE.--Soak the cork in boiling water for one hour to soften. This +will permit you to use a slightly larger cork and insure a good +closing. + +To use orange syrup: Place four tablespoons in a glass and then fill +with carbonated water. + +To use orange juice for making orangeade, dilute with equal parts of +water and juice and chill, then serve. + + +SCOTCH ORANGE MARMALADE + +Cut twelve oranges in half and then with a sharp knife cut into thin +paper-like slices and remove all the seeds. Place in a preserving +kettle and add five pints of cold water. Set aside for twelve hours +and then bring to a boil and cook until the fruit is tender. Add the +juice of four lemons and five cups of apple sauce and then bring to +a boil and measure. Add three-quarters cup of sugar for every cup of +mixture. Return to the kettle and bring to a boil. Cook until it forms +a very thick jam, or until 223 degrees Fahrenheit is reached on the +candy thermometer. + + +ORANGE PRESERVE IN SYRUP + +Pare and separate nine oranges into sections, taking care to break as +little as possible. Now place + + Two pints of water, + Four pounds of sugar + +in a preserving kettle and bring to a boil. Cook for fifteen minutes +and then add the oranges and cook until the oranges are tender. Lift +the oranges into a jar and bring the syrup to a boil. Pour over the +fruit and then seal and store in a cool, dry place. Any syrup left +over may be used on cereal or hot cakes. + + +ORANGE SALAD + +Remove the peel from four oranges and then separate the carpels and +cut with a sharp scissors into pieces. Place in a bowl and add + + One cup of cocoanut. + +Toss the bowl gently to coat the fruit with the cocoanut and then fill +into a nest of salad, and serve with orange dressing. + + +ORANGE SOUFFLE + + Juice of three oranges, + One-half cup of water, + One-half cup of sugar, + Five level tablespoons of cornstarch. + +Dissolve the starch and sugar in the water and then add the juice and +bring to a boil. Cook for five minutes and then cool. Now add the + + Yolks of two eggs, + One orange cut in tiny pieces. + +Beat to mix and then carefully cut and fold in the stiffly beaten +whites of two eggs. Pour into a well-buttered souffle dish and set in +a pan of warm water. Bake in a moderate oven until firm in the centre. +Serve warm, with orange syrup for a sauce. + + +ORANGE CREAM PIE + +Line a pie tin with plain pastry and then place in a saucepan + + One cup of milk, + One-half cup of water, + Juice of three oranges, + Grated rind of one-half orange, + Six level tablespoons of cornstarch, + Three-quarters cup of sugar. + +Dissolve the cornstarch and the sugar in the water and add the milk +and fruit juice. Bring to a boil and cook for five minutes, partly +cool and then add + + One whole egg, + Yolk of one egg. + +Beat to thoroughly blend and then pour into prepared tins and bake +in a very slow oven for thirty minutes. Cool and cover with a fruit +meringue, using one-half glass of orange marmalade and the white of +one egg, beaten until it forms a very stiff meringue. + + +ORANGE AND RICE CUSTARD + +Wash one-half cup of rice and then cook until tender in three cups of +water and the water is absorbed. Now add + + Grated rind of one orange, + Three oranges cut in tiny pieces, + Three-quarters cup of sugar. + +Mix thoroughly and then place in a bowl + + Two cups of milk, + Yolks of two eggs. + +Beat to mix and then pour over the prepared rice. Mix thoroughly and +then pour in either individual custard cups or into a baking dish. Set +in a pan of warm water and then bake for thirty minutes in a moderate +oven. Cool and serve with orange whip. + + One glass of orange marmalade, + Whites of two eggs. + +Beat with a Dover egg-beater until very stiff and then pile on rice. + + +SPICED PRUNES + +Prepare one pound of prunes for cooking and then place in a casserole +dish and add + + One cup of water, + One-quarter cup of vinegar, + One cup of brown sugar, + One piece of stick cinnamon, + Six cloves, + Four allspice, + Two blades of mace, + One-half teaspoon of nutmeg. + +Cook slowly until the prunes are tender and then drain the syrup +and boil ten minutes before pouring over the prunes. Serve cold as a +condiment with meat. + + +ORANGE DRESSING + + Juice of two oranges, + Grated rind of one-half of an orange, + One-half cup of cold water, + One-half cup of sugar, + Two tablespoons of cornstarch. + +Dissolve the sugar and the starch in water and add the fruit juice and +the grated rind. Bring to a boil and cook for five minutes, and then +remove from the fire and drop in yolk of one egg. Beat well to mix. +Now beat the white very stiff, and then beat into the mixture and then +chill and serve. + + +ORANGE BETTY + +Pare and cut into dice three oranges. Place in a bowl and add + + One and one-half cups of fine bread crumbs, + One cup of boiling water. + +Mix, let cool, and then add + + One well-beaten egg, + Three-quarters cup of milk, + Three tablespoons of shortening, + One-half cup of syrup, + One-half cup of sugar, + Three teaspoons of baking powder, + Six tablespoons of flour. + +Mix thoroughly and then pour into either individual custard cups or +into a pudding mould and set in a pan of hot water. If the Betty is +put in custard cups, grease them well and bake for forty minutes in a +moderate oven. If put into a mould, bake for one hour. + + +ORANGE FRITTERS + +Pare three oranges and then with a sharp knife cut into one-half inch +slices. Dip the slices in flour, then into a batter, and fry until +golden brown in hot fat. + + +THE BATTER + +Break one egg in a cup land then fill with milk. Place in a bowl and +add + + One and one-half cups of flour, + Two teaspoons of baking powder, + One-quarter teaspoon of salt, + Two tablespoons of sugar. + +Serve orange fritters with orange dressing or orange syrup. + + +BAKED PRUNES + +Prepare one-half pound of prunes for cooking and place in a casserole +dish. Add one-half of an orange cut in thin paper-like slices. Cover +the dish and place in an oven to bake very slowly. Now if the prunes +are soaked early in the morning and then prepared for baking and +placed in the oven when the fire is slacked off for the night, they +will be done very nicely in the morning. This long, slow cooking is +just what the prune requires. + + +PRUNE SALAD + +Prepare the prunes as for stuffing and then place one-half cup of +cottage cheese in a bowl and add + + One green pepper chopped fine, + One-half teaspoon of salt, + One-half teaspoon of paprika. + +Blend thoroughly and then fill into the pitted prunes. Now arrange +the stuffed prunes upon crisp lettuce leaves and sprinkle with lemon +juice. Serve with either paprika or mayonnaise dressing. This is very +nice for luncheon or supper served as a salad. + + +CALIFORNIA PRUNE CAKE + + One cup of sugar, + Six tablespoons of shortening. + +Cream well until light and creamy and then add + + Yolks of two eggs, + One cup of water, + Two and three-quarters cups of flour, + Two level tablespoons of baking powder, + One level tablespoon of mace. + +Beat to thoroughly blend and then fold in the stiffly beaten whites +of the two eggs. Now line a cake pan with greased paper and pour in a +layer of the cake batter. Spread evenly. Now spread a layer of finely +chopped nuts and then a layer of well-drained and cooked prunes that +have been chopped fine. Cover with a layer of the cake batter and then +repeat this until the pan, is three-quarters full. Then dust the top +of the cake lightly with sugar. Place in a moderate oven and bake for +one hour. Cool, and then ice with icing made of + + Three-quarters cup of XXXX sugar, + One tablespoon of lemon juice, + +and sufficient boiling water to moisten. Then spread on the cake. + + +PRUNE AND NUT JELLY + +Soak three level tablespoons of gelatine in one-half cup of cold water +for one-half hour. Now stone sufficient prunes to measure one cup. Add + + One-half cup of finely chopped nuts, + One-half cup of sugar, + One cup of prune juice, + Juice of one lemon. + +Now place the gelatine in a hot-water bath and then strain into the +prune mixture. Stir until thoroughly mixed and then pour into moulds. +Set aside to mould and then serve with fruit whip. + + +PRUNE DELICACIES + +Wash the prunes thoroughly and then drain and turn on a cloth to dry. +Remove the stones and fill the centres with a mixture of chopped +nuts and ginger. Roll in granulated sugar. Prunes may be filled with +fondant or fudge. + + +PRUNE CHARLOTTE + +Soak three level tablespoons of gelatine in one-half cup of cold water +for one-half hour. Then set in hot water bath to melt. Strain into a +bowl and add + + One cup of prune juice, + Juice of one lemon, + One-half cup of sugar. + +Heat to dissolve sugar and then cool before adding to the gelatine. +Now place a few spoonfuls of the prepared gelatine mixture in a mould +and turn to thoroughly coat the mould. Then line the mould with cooked +and stoned prunes. Pour a few spoonfuls of the gelatine mixture over +the prunes and set them in place before pouring in the remainder of +the mixture; then set aside to mould. When ready to serve unmould on +platter and serve with prune sauce. + + +PRUNE SAUCE + +Rub one cup of cooked and stoned prunes through a fine sieve and add + + One cup of prune juice, + Juice of one lemon, + Six tablespoons of sugar. + +Heat to dissolve sugar and then cool before serving. + + +RHUBARB + +To cook rhubarb, cut it into inch pieces and remove the stringy peel. +Cook in a glass or earthen casserole dish in the oven until it is +soft, adding just enough sugar to sweeten. This will give you a +splendid product. + +Do not use the leaves of the rhubarb. And do not cook rhubarb in tin; +the mineral salt or acid content of the fruit reacts upon the metal +and sets up an active poison. + + +TO COOK RHUBARB FOR PIES + +Prepare the rhubarb and then sprinkle well with flour and add sugar, +and cook slowly until tender. The flour will thicken the mixture. +Then pour into the prepared pie plate and cover with pastry. Bake in +a moderate oven for twenty minutes. Pie made in this way will be far +superior to that made where the rhubarb is cut and placed in the pie +and then cooked. + + +RHUBARB AND RAISIN CONSERVE + +Wash and peel and then cut the rhubarb into one-half inch pieces. +Measure one quart of the cut pieces and place in a baking dish, adding + + One cup of seeded raisins, + Two cups of sugar. + +Do not add water; cover and cook until the fruit is tender, usually +about forty minutes. + + +RHUBARB FRUIT SAUCE + +Place the whites of two eggs in a bowl and then add one-half glass +of jelly. Beat until very stiff and then add one cup of very thick +rhubarb sauce. + + +RHUBARB SHORTCAKE + +Place two cups of flour in a bowl and add + + One teaspoon of salt, + Four teaspoons of baking powder, + One-half cup of sugar. + +Sift to mix and then rub in six tablespoons of shortening. Mix to a +dough with two-thirds cup of milk. Cut with a large cookie cutter and +then bake in a hot oven for fifteen minutes. Split and butter, and +then fill with the cooked rhubarb and serve with either plain or +whipped cream or custard sauce. + + +RHUBARB COCKTAIL + +Place three tablespoons of rhubarb conserve in a cocktail glass. Add +layer of thinly sliced bananas and then a layer of shredded orange. +Sprinkle with powdered sugar and top with whipped cream or stiffly +beaten white of egg. Garnish with maraschino cherries. + + +RHUBARB PUFFS + + Three-quarters cup of sugar, + One-half cup of water, + Five tablespoons of shortening. + +Place in a bowl and then add + + One egg, + Two cups of flour, + Four teaspoons of baking powder, + One-half teaspoon of salt, + One cup of finely chopped rhubarb (raw). + +Beat to mix and then fill into well-greased custard cups and bake for +thirty minutes in a hot oven. + + +VERMONT RHUBARB GRIDDLE CAKES + +Soak stale bread in cold water to soften. Press very dry and then rub +through a fine sieve. Now measure two cups and place in a bowl and add + + One and one-half cups of sweetened rhubarb, + One egg, + One and three-quarters cups of sifted flour, + Four teaspoons of baking powder, + One teaspoon of salt, + One tablespoon of shortening. + +Mix well and then bake on a griddle and serve with sugar, cinnamon and +butter or syrup. + + +RHUBARB GELATINE + + Two cups of cold, cooked and sweetened rhubarb. + +Add + + Four level tablespoons of gelatine, + Juice of one orange, + One-half cup of water. + +Add the gelatine to the mixture and then set aside for one-half hour +to soften. Then heat slowly until the boiling point is reached, +remove from the fire and pour into moulds. Let set until firm and +then unmould and serve with whipped cream. Use a china or earthenware +mould. + + +RHUBARB AND TAPIOCA PUDDING + +Wash one-half cup of pearl tapioca in plenty of water to remove the +starch. Place in a glass or earthenware baking dish and add four cups +of cooked and sweetened rhubarb. Cook in the oven until the tapioca is +transparent or soft. Place a meringue made of the white of one egg on +top. Cool, and then serve. + + +RHUBARB DUMPLINGS + +Roll the pastry out one-quarter inch thick and then cut into four-inch +squares. Fill with pieces of rhubarb cut in one-half inch pieces, +adding 2 tablespoons sugar. Fold the dough over, pressing it tightly, +and then brush with egg-wash and bake in a slow oven for thirty +minutes. + + +GINGER JELLY + +Soak one-half package of gelatine in one cupful of cold water for +thirty minutes and then add + + Juice of one lemon, + One orange, + One-half cup of sugar, + One cup of boiling water. + +Beat thoroughly to mix and then let cool. Just before it begins to +thicken stir in one-half cup of finely chopped candied ginger. + +GINGER CREAM + +Soak one-half box of gelatine in one and one-half cups of cold milk +for one-half hour. Now add one-half cup of sugar and set in a pan of +warm water. Stir until gelatine is dissolved and then set aside to +cool. While cooling place + + White of one egg, + One-half glass of jelly + +in a bowl and beat with a Dover egg-beater until light and fluffy. +Add one-half cup of finely shredded candied ginger and then cooled +gelatine. Whip until it begins to thicken and then pour into moulds to +become firm. + +NOTE.--Do not add the gelatine mixture to the fruit whip until just +before it thickens. + + +GINGER DELICACIES + +The West Indians make and serve many delicious desserts and conserves +made with ginger. Either the prepared ginger in pots may be used or +the ordinary ginger root may be obtained from the grocery shops. Ask +for stem ginger, as this kind is less apt to be stringy and coarse. + +To prepare: Soak the ginger in warm water over night and then in the +morning wash, using a vegetable brush. Now scrape well and then place +in fresh water enough to cover--and cook gently on the back of the +stove until tender. Or it may be placed in the fireless cooker over +night. When the root is tender, place + + Three cupfuls of sugar, + Three-quarters cup of water, + Juice of one lemon + +in a saucepan and bring to a boil. Cook for ten minutes and then add +the ginger. Now place where it will just keep warm and simmer until +the syrup is absorbed. Remove and stand in a cool place for two +days. Reheat and then drain on a sieve and roll in sugar. Pack in an +air-tight tin box and the ginger will keep indefinitely. + + +PINEAPPLE MOUSSE + +Drain and mince sufficient pineapple fine to measure two cups. Put +through a fine sieve and then place in a bowl; place whites of two +eggs in a second bowl and add one glass of apple jelly. Beat until +very stiff. Whip one cup of cream stiff and add one-half cup of sugar. +Gently combine the fruit whip, whipped cream and puree of pineapple +by cutting and folding until well mixed. Pour into two-quart mould and +cover with wax paper; then place on the lid, and use one pint of salt +to two and one-half pints of finely crushed ice, to set the mousse to +freeze. + + +TO STUFF DATES WITH GINGER + +Remove the stones from the dates and then fill the centre With a piece +of candied ginger. Press firmly and then roll between the hands to +restore to shape of date. Roll the finished date in granulated sugar. +Prunes may be used to replace the dates. + + +EGGLESS MAYONNAISE + +Place in soup plate + + Two tablespoons evaporated milk, + One-half teaspoon mustard, + One-half teaspoon paprika. + +Blend by beating with fork and when smooth add slowly three-quarters +cup of salad oil. Beat hard for few minutes. Now add + + One teaspoon sugar, + One teaspoon salt, + One teaspoon vinegar. + +Then beat again until thoroughly mixed. + + +COOKED SALAD DRESSING + + One-half cup of vinegar, + Three-quarters cup of water, + Three level tablespoons of cornstarch. + +Dissolve the starch in the water and add the vinegar and bring to a +boil. Cook for three minutes and then remove, and add + + One egg, + One teaspoon of salt, + One teaspoon of paprika, + Three-quarters teaspoon of mustard, + One teaspoon of sugar. + +Beat to mix and then beat in one cup of sour cream. This dressing may +be used on potatoes, chicken and celery salad and with cold meat or +plain lettuce. + + +FROZEN LEMON CUSTARD + +Place in a saucepan + + One quart of milk, + One-half cup of cornstarch. + +Stir until dissolved and then bring to a boil. Cook for ten minutes. +Remove from the fire and add + + Three well-beaten eggs. + +Beat to thoroughly mix, then cool. Now grate the rind lightly from one +lemon. Place in a bowl and add + + Juice of three lemons, + Juice of one orange, + One and one-half cups of sugar. + +Blend well and when ready to freeze beat the lemon mixture into +the custard. Add the lemon mixture very slowly. Freeze in the usual +manner, using three parts of ice to one of salt. Pack, and then set +aside for two hours to ripen. + + +GINGER-ALE SALAD + +Soak four tablespoons of gelatine in four tablespoons of cold water +for twenty minutes. Now add to the gelatine one-half cup of boiling +ginger-ale. Stir until gelatine is dissolved and then strain. Add the +balance of the one pint bottle of ginger-ale. Let cool, and then rinse +off mould in ice water to thoroughly chill, and then coat the mould +with the gelatine by pouring in about one-quarter cup and turning the +mould until it is thoroughly coated. Now place pieces of preserved +ginger in designs in the bottom of the mould, also using a few +maraschino cherries. Pour a little gelatine over this and then when +firm pour in sufficient gelatine to form a layer. Repeat this until +the mould is filled. In warm weather pack the mould in salt and ice +mixture for quick results. + + +EGG SALAD + +Shred one head of lettuce very fine and then place in a bowl and add + + One onion, + One green pepper, chopped very fine, + One cooked carrot, diced, + One cup of mayonnaise. + +Mix and then garnish with four hard-boiled eggs, cut in slices. Dust +with paprika. + + +THOUSAND ISLAND DRESSING + + One-half cup salad oil, + Juice of one lemon, + Juice of one orange, + One-half green pepper, chopped fine, + One-half medium sized onion, chopped fine, + Two teaspoons salt, + One teaspoon paprika, + One-half teaspoon mustard, + One pimento chopped fine. + +Blend well. + + +SALAD DRESSING + +To make mayonnaise dressing, break one egg in a bowl and then add + + Two teaspoons of vinegar, + One teaspoon of sugar, + One teaspoon of paprika, + One-half teaspoon of mustard. + +Beat with Dover beater to mix and then have some one pour in slowly +one cup of oil while you beat the mixture with a steady motion. + + +CUCUMBER SALAD + +Pare the cucumbers and then cut into thin slices and cover with two +tablespoons of salt and cracked ice for one hour. Wash and then drain. +Now shred fine the coarse green leaves of the lettuce. Arrange the +cucumbers on the prepared lettuce and serve with sour cream dressing. + + +FRUIT SALAD + +Pare and cut into dice + + Two oranges, + Two apples, + Three bananas. + +Place in a bowl and add one cup of cocoanut and toss gently to mix. +Now place in a nest of lettuce. Prepare a fruit salad dressing of + + One cup of sugar, + One cup of water, + Juice of one orange, + Juice of one lemon, + Three level tablespoons of cornstarch. + +Dissolve the sugar and starch and bring to a boil. Cook for five +minutes and then remove from the fire, and add yolk of one egg. Beat +hard to mix and then fold in the stiffly beaten white of one egg. +Cool, and then pour over the fruit salad. Garnish with maraschino +cherries. This amount of salad will serve eight persons. + + +COLESLAW + +Shred a head of cabbage fine and place in salted water for one-half +hour. Drain well and then add + + Two green peppers, chopped fine, + One cup of mayonnaise, + One tablespoon of salt, + One tablespoon of paprika, + One-quarter cup of vinegar. + +Mix. + + +SALMON SALAD + +Open a can of salmon and then drain and remove the bones and add + + Two green peppers, chopped fine, + One onion, chopped fine. + + +Mix, shred the coarse outer green leaves of the lettuce fine and then +line a bowl with crisp lettuce. Place the shredded lettuce in the nest +and then the prepared salmon. Serve with sliced hard-boiled egg and +mayonnaise dressing. + + +POACHED EGGS ON FRENCH TOAST + +Trim the crust from slices of bread and then dip in the following: + + One cup of milk, + One egg. + +Beat to mix and then fry the bread until golden brown in hot fat. +Poach the eggs and then lift on a napkin to drain. Then roll gently +on the French toast. Cover with a cream sauce and garnish with finely +shredded parsley. + + +PICKLED EGGS + +Hard boil one-half dozen eggs. Cook until tender one bunch of beets. +Turn into a pan of cold water and then remove the skins and cut into +thick slices. Place in a dish and add four large onions, cut in thin +slices. Now place in a saucepan + + Four tablespoons of sugar, + One teaspoon of salt, + One-half teaspoon of paprika, + One cup of vinegar, + One-half cup of water. + +Bring to a boil and cook for ten minutes. Pour over the beets. Add the +hard-boiled eggs. + + +OMELET + +Place the yolks of three eggs in a bowl and add + + Two tablespoons of milk, + One-half cup of prepared bread crumbs, + Two tablespoons of finely minced parsley, + One teaspoon of salt, + One-half teaspoon of pepper. + +Mix and then cut and fold in the stiffly beaten whites of three eggs +and then place four tablespoons of shortening in a frying pan. When +fat is smoking hot pour in the omelet and cook gently until firm, then +turn either by lifting or rolling, using the cake-turner or a spatula, +or it can be turned into another hot pan, containing one tablespoon of +shortening, then fold and roll. + +How to prepare the bread: Soak stale bread in hot water to soften and +then place in a cloth and squeeze very dry. + + +DEVILED EGGS, PARISIENNE + +Boil one egg hard for each person, cut in half, cutting the length of +the egg. Rub the yolks through a fine sieve into a bowl and then add +to every six eggs + + One-half cup of finely chopped ham, + One onion, grated, + One green pepper, chopped fine, + One and one-half teaspoons of salt, + One teaspoon of paprika, + One-half teaspoon of mustard, + Six tablespoons of mayonnaise dressing. + +Mix and then fill back into the whites of the eggs. Mould up very high +and then roll in finely grated cheese and dust with paprika. Roll in +wax-paper. Set in ice-box until ready to serve. + + +BAKED OMELET + +Place in a bowl + + Yolks of four eggs, + One cup of thick cream sauce, + One teaspoon of salt, + One-half teaspoon of paprika, + Two tablespoons of finely chopped parsley. + +Beat to mix thoroughly and then cut and fold in the stiffly beaten +whites of four eggs. Pour in a baking or casserole dish and bake in a +moderate oven until firm in the centre. Garnish with strips of bacon +and serve with cheese sauce. + +To make cheese sauce: Place three tablespoons of grated cheese in a +cup of cream sauce. + + +MORAVIAN OMELET + +Soak one-half cup of sifted stale bread crumbs in one-half cup of +milk, adding + + One-half teaspoon of salt, + One-quarter teaspoon of pepper, + One teaspoon of grated onion, + One tablespoon of finely minced parsley, + Three well-beaten eggs. + +Mix thoroughly and then heat four tablespoons of shortening in a +frying pan until smoking hot and then pour in the mixture. Reduce the +heat and cook until set. Fold and turn and then roll. Turn on a hot +platter. This amount will serve two persons. + + +CHEESE CUTLETS + +Place in a saucepan + + One and one-half cups of milk, + Nine level tablespoons of flour. + +Stir to dissolve the flour and then bring to a boil. Cook for two +minutes and then add + + One-quarter pound of cheese, cut fine. + +Stir until the cheese is melted and then remove from the fire and add + + One small onion grated, + One teaspoon of paprika, + One and one-half teaspoons of salt. + +Turn on a greased platter and set to cool. Mould. It takes about four +hours to become firm enough to mould into cutlets. Mould into shape +and then roll in flour and dip in beaten egg, then in fine crumbs and +fry until golden brown in hot fat. Garnish with watercress. + + +COUNTRY CHEESE SANDWICHES + +Place one cup of country or buttermilk cheese in a bowl and add + + One-half cup of thick mayonnaise, + One onion, chopped very fine, + One green pepper, chopped very fine, + Two teaspoons of salt, + Two teaspoons of paprika, + One-half teaspoon mustard. + +Mix thoroughly and then spread the rye bread with English butter, +and then spread the filling between the slices of bread and cut into +finger-width strips. + + +CHEESE SANDWICHES + +Place in a bowl + + One-half cup of grated cheese, and then add + One tablespoon of grated onion, + Two tablespoons of finely minced green peppers, + One teaspoon of salt, + One teaspoon of paprika, + One-half teaspoon of mustard, + Six tablespoons of mayonnaise dressing. + +Mix thoroughly and then spread between the bread as prepared for bread +and butter sandwiches. + + +A FEW POINTERS ABOUT VEGETABLES + +Do not oversalt vegetables. Never salt while cooking; too much +salt not only toughens the delicate fibres but also neutralizes the +valuable mineral content. + +Add just sufficient boiling water to cover and then bring to a boil. +Then cook slowly until tender. Do not cover the saucepan in which the +vegetables are cooking. This condenses the steam which contains the +volatile oils and thus darkens the vegetable. + + +PUREE OF PEAS + +Rub one cup of cooked peas through a sieve and add + + One cup of milk, + One-half cup of water, + One tablespoon of cornstarch, + One teaspoon of grated onions, + One teaspoon of finely chopped parsley. + +Dissolve the starch in the water and add the balance of the +ingredients to the pea puree. Bring to a boil and cook for five +minutes. Season with salt and pepper and serve with croutons or toast, +slices of bread cut in half-inch blocks. + + +PEA SOUFFLE + +Place in a bowl + + One cup of thick cream sauce, + +and then rub + + Four tablespoons of cooked peas through a sieve. + +Now add + + Five tablespoons of bread crumbs, + One teaspoon of grated onion, + One-half teaspoon of salt, + One-quarter teaspoon of pepper, + Yolks of two eggs. + +Beat to mix, then fold in the stiffly beaten whites of the two eggs. +Pour into a greased baking dish and bake in a moderate oven until firm +in the centre. Serve at once. This dish replaces meat. + + +PEA PUDDING + +Put four tablespoons of peas through a sieve and then place in a bowl +and add + + One cup of thick cream sauce, + Four tablespoons of fine bread crumbs, + One well beaten egg, + One teaspoon of finely minced parsley, + One teaspoon of grated onions, + One-half teaspoon of paprika, + One-half teaspoon of salt. + +Mix to blend, then pour in well-greased custard cups. Bake until firm +in the centre. Serve in cups, or turn out on a slice of toast and +cover with cream of hollandaise sauce. + +NOTE.--Set the pudding in a pan containing warm water while baking. + + +BAKED DRIED CORN + +Soak one and one-half cups of corn over night and then in the morning +drain and place in a saucepan and cover with boiling water. Simmer +slowly until tender and then drain and season with + + One small onion, minced fine, + Two tablespoons of dried parsley, + One teaspoon of salt, + One-half teaspoon of white pepper. + +Place in a casserole dish and cover with one and a half cups of cream +sauce. Sprinkle with fine bread crumbs and one tablespoon of finely +grated cheese. Bake for twenty minutes in the oven. This dish replaces +meat for luncheon. + + + + +SQUASH + + +SQUASH AU GRATIN + +Wash, pare and cut the squash into pieces, discarding the seeds. Steam +until tender and then drain well and stand on the back of the range to +dry. Now rub the pulp through a sieve. Measure and add to each cup of +pulp + + One well-beaten egg, + Two tablespoons of butter, + One teaspoon of salt, + One-half teaspoon of paprika, + Two tablespoons of milk, + One tablespoon of finely minced parsley. + +Pour into well-greased baking dish and cover with fine bread crumbs +and two tablespoons of grated cheese. Bake in a slow oven for twenty +minutes. + + +SQUASH CAKES + +Wash and cut the squash into pieces and then cook until tender in +boiling water, then drain and rub pulp through sieve. Now measure and +place in a bowl + + One cup of prepared squash, + One well-beaten egg, + One tablespoon of shortening, + One-half cup of milk, + One and one-half cups of flour, + Two tablespoons of baking powder, + One-half teaspoon of salt, + One-half teaspoon of paprika, + One tablespoon of minced parsley. + +Beat to mix and then bake as if for griddle cakes on a hot griddle. +Serve with maple syrup. + + +SQUASH SOUFFLE + + One cup of prepared squash pulp, + One tablespoon of grated onion, + Two tablespoons of finely minced parsley, + One tablespoon of melted butter, + Two teaspoons of salt, + One teaspoon of paprika, + One cup of very thick cream sauce, + Yolks of two eggs. + +Beat to blend and then carefully fold in the stiffly beaten whites of +two eggs. Pour into well-greased individual custard cups and set in +a pan of warm water. Bake slowly in a moderate oven until firm in the +centre, usually about twenty minutes. Let stand about three minutes +after removing from the oven and then turn on a slice of toast and +cover with cheese sauce and serve. + + +SQUASH ITALIENNE + + One and one-half cups of prepared squash pulp, + One and one-half teaspoons of salt, + One teaspoon of paprika, + Two tablespoons of finely minced parsley, + Two tablespoons of finely minced onions. + +Mix thoroughly and then dice two ounces of salt pork. Brown the salt +pork nicely and then drain off about one-half of the fat in the pan. +Turn the squash mixture on the salt pork and heat and serve. + + +SQUASH PIE + +Wash and then cut the squash into pieces and then boil until tender +and drain; rub the pulp through sieve. Measure, and to each cup add + + One cup of sugar, + Two tablespoons of melted butter, + Two well-beaten eggs, + One cup of milk, + One-half teaspoon of nutmeg. + +Beat well to mix and then pour in a pie tin which has been lined with +plain pastry. Sprinkle one-half cup of currants over the top and bake +for one-half hour in a slow oven. + + +BAKED SQUASH + +Cut a slice from the top of the squash and remove the seeds and the +string fibre. Now add + + One tablespoon of melted butter, + One-half teaspoon of salt, + One-half teaspoon of paprika. + +Cover closely with a lid and then bake in a slow oven until the pulp +is tender, usually about thirty minutes. Remove the lip and scoop +out the pulp with a spoon, piling it into a hot vegetable dish, and +garnish with finely chopped parsley and then serve. + + +SQUASH BISCUIT + +Place in a bowl + + Three and one-half cups of sifted flour, + One teaspoon of salt, + Five teaspoons of baking powder. + +Sift to mix and then rub in five tablespoons of shortening and mix +to a dough with one cup of prepared squash pulp. Work to a dough and +blend evenly, then roll out on a slightly floured board three-quarters +of an inch thick. Cut and brush the tops with milk and bake in a hot +oven for fifteen minutes. + +Squash may be used to replace potatoes when making bread. Add one cup +of squash pulp to ginger-bread, or when making small cakes it will be +found to be delicious when used this way. + + +OMELET IN TOMATO CASES + +Select firm tomatoes and then cut a slice from the tops and with a +spoon carefully remove the centres. Place the tomato in well-greased +custard cups and then break in a bowl four eggs; then add + + Four tablespoons of water, + One teaspoon of salt, + One-half teaspoon of pepper. + +Beat to mix and then fill into the prepared tomato. Sprinkle one +teaspoon of fine bread crumbs on top of each tomato and add + + One teaspoon of butter, + Dash of paprika. + +Set the custard cups in a baking pan and place in a hot oven and bake +for twenty minutes. Turn on a slice of toast and cover with cream +sauce. + + +BAKED TOMATOES, CHELSEA + +Select firm tomatoes and cut a slice from the tops and scoop out the +centres with a spoon. Now grease custard cups and place the tomatoes +in the cups. Now shred very fine one ounce of dried beef. Divide into +the four tomatoes. Break in a mixing bowl + + Two eggs. + +Then add + + Three-quarters cup of milk, + One-half teaspoon of salt, + One-half teaspoon of paprika, + One teaspoon of grated onion, + Two teaspoons of finely minced parsley. + +Beat to mix and then chop fine the pulp from the tomatoes. Place one +teaspoon of this pulp in each tomato. + + +TOMATOES, COUNTRY STYLE + +Select smooth, firm tomatoes cut in half and then place in a deep +dish. Cover with cracked ice and serve with the following dressing: + + +COUNTRY DRESSING + +Place in a bowl + + Three tablespoons of salad oil, + One tablespoon of vinegar, + One teaspoon of sugar, + One teaspoon of salt, + One-half teaspoon of white pepper, + One-quarter teaspoon of mustard. + +Beat until creamy and then serve ice cold. + + +TOMATO FRITTERS + +Select firm tomatoes and then cut in one-half inch slices. Dip in +the prepared batter and then fry until golden brown. Serve with cream +sauce. + +How to prepare the batter: Place one egg in a bowl and add + + One cup of water, + One teaspoon of salt, + One-half teaspoon of pepper. + +Beat to mix and then add + + Two tablespoons of grated onions, + One and one-half cups of flour, + Two teaspoons of baking powder. + +Beat to a smooth batter and then dip the tomatoes into it. Fry quickly +until golden brown. + + +SPINACH + +Let us first begin with the washing of the spinach. Take your cleanser +and scour out the sink and then scald it with boiling water. Now place +a clean cloth over the drain and turn the spinach into the sink. Use +plenty of lukewarm water to wash with. This is necessary to free these +crinky little leaves from the sand and grit. Now rinse in plenty of +cold water to crisp it. Shake the spinach dry and place in a deep +saucepan and cover and then steam gently until tender. Do not add +any water. In this manner the spinach is virtually cooked in its +own juices. Now turn into a chopping bowl and chop fine and then rub +through a coarse sieve and it is ready for use. You must prepare +and cook the spinach early in the day, so that you will have time to +properly prepare it, and then, when it is wanted, simply reheat it. + + +SPINACH A LA MODE + +Prepare and cook the spinach as given above and then turn into a sieve +and let drain, with a weight, for three hours. Now chop fine and then +place one tablespoon of bacon or sausage fat in the frying pan and add + + One small onion, minced very fine, + The prepared spinach. + +Heat slowly until very hot and then season with salt and pepper. Lift +to a hot platter and garnish with a slice of hard-boiled egg. + + +SPINACH PUDDING + +Cook the spinach as directed in the above methods and then add + + One cup of creamed sauce, + One tablespoon of grated onion, + One cup of fine bread crumbs, + One and one-half teaspoons of salt, + One teaspoon of paprika. + +Mix thoroughly and then pour into well-greased baking dish and bake in +a hot oven for twenty minutes. + + +SUNSHINE SAUCE FOR VEGETABLES + +Make a cream sauce, using + + One and one-half cups of milk, + Seven tablespoons of flour. + +Place in a saucepan and stir until dissolved, using a fork or wire +whip. Bring to a boil. Cook slowly for five minutes and then add + + One and one-half teaspoons of salt, + One teaspoon of white pepper, + Two tablespoons of grated onion, + Two well-beaten eggs. + +Mix thoroughly and then serve with baked peppers. + + +SOUFFLE OF SPINACH + +Cook the spinach as directed in the method and then place one cup of +spinach in a bowl and add + + Yolks of two eggs, + One cup of very thick cream sauce, + One tablespoon of grated onion, + Two teaspoons of salt, + One teaspoon of paprika. + +Mix thoroughly, and then carefully fold in the stiffly beaten whites +of two eggs and then pour into well-greased baking dish. Bake in a +moderate oven for twenty-five minutes and serve with cheese sauce in +place of meat for luncheon. + + +SPINACH NESTS + +Cook spinach as for spinach a la mode and then chop fine and mould +into nests. Place on a slice of bread and then break an egg into each +nest and cover with two tablespoons of well-seasoned cream sauce and +one teaspoon of grated cheese. Place on a baking sheet in a moderate +oven for twelve minutes and serve with cream sauce for luncheon in +place of meat. + + +SPINACH WITH HOLLANDAISE SAUCE + +Cook the spinach as given in the method and then when ready to serve, +reheat and make the Hollandaise sauce as follows: + + Five tablespoons of salad oil, + Three tablespoons of vinegar, + One tablespoon of water, + One teaspoon of grated onion, + One-half teaspoon of paprika. + +Place in a small saucepan and bring to the boiling point, and then +add the yolk of egg. Stir until thick and then add sufficient salt to +taste. Pour over the spinach when ready to serve. + + +SPINACH BALLS + +Prepare spinach as for spinach a la mode and then place in a bowl and +add + + One hard-boiled egg, chopped fine, + One tablespoon of grated onion, + One and one-half teaspoons of salt, + One-half teaspoon of pepper, + One tablespoon of salad oil. + +Mix thoroughly and then form into balls and dip in beaten egg, and +then roll in fine bread crumbs and fry until golden brown in hot fat. +Serve with lamb chops. + + +PUREE OF SPINACH ALSACE + +Rub one-half cup of spinach through a sieve and then place in a bowl +and add + + One cup of thick brown gravy, + One teaspoon of grated onion, + One teaspoon of salt, + One-half teaspoon of paprika, + Two tablespoons of grated cheese, + One well-beaten egg, + Five tablespoons of fine bread crumbs. + +Mix and then pour into custard cups. Bake in a moderate oven eighteen +minutes. This will replace meat for luncheon. Cream sauce may be used +instead of gravy. + + +SPINACH SALAD + +Prepare the spinach as for spinach a la mode and then chop fine and +place in a bowl, and add + + One small onion, chopped fine, + One teaspoon of salt, + One-half teaspoon of paprika. + +Mix, and then pack in demi-tasse cups to mould. Turn on a bed of crisp +lettuce leaves and serve with French dressing. + + +SPINACH A LA BOURGEOIS + +To one-half cup of leftover spinach add + + One tablespoon grated onion, + One cup of cream sauce, + One hard-boiled egg, chopped fine, + One teaspoon of salt, + One-half teaspoon of pepper. + +Mix and then place in a baking dish and sprinkle with grated cheese. +Bake in a hot oven for eighteen minutes. Serve in place of meat for +luncheon. + + +SPINACH--SCOTCH STYLE + +Place in a bowl + + One cup of prepared spinach, + Three-quarters cup of thick brown gravy, + One and one-half teaspoons of salt, + One-half teaspoon of white pepper. + +Beat to thoroughly mix and then pour into well-greased baking dish and +sprinkle two tablespoons of grated cheese and fine bread crumbs and +then bake in a hot oven for twenty minutes. + + +HOW TO PREPARE A STOCK POT + +Select a pot that has a close-fitting lid and keep it for this +purpose. The usual proportion is a one-gallon pot for a family of six. +You will require one pound of bones to every quart of water, and + + One large onion, + One medium sized carrot, + One medium sized turnip, + One faggot of soup herbs, + Also one and one-half pounds lean meat + +to every four quarts of water or less. Have the butcher crack the +bones well and then rinse them under cold water and place in the pot, +together with meat and the seasoning. Add the required amount of cold +water and bring to a boil. Cook very slowly for three and one-half +hours. Strain the liquid and discard the bones and vegetables. Set the +liquid aside to cool and remove the cake of fat when it hardens. Now +place the liquid in a saucepan and boil for twenty minutes. It may now +be used for stock, soups, broths, gravies and sauces. + +Cover the bones in the kettle with cold water again and add any +leftover gravies, bits of meat, trimmings and bones that you may have +on hand. Cook slowly on the back of the range for four hours, and then +strain, and to two quarts of this stock add + + One can of tomatoes, + One cupful of diced carrots, + One-half cup of diced onions, + One-half cup of barley, + One cupful of diced potatoes, + One-half cup of diced turnips, + One-quarter teaspoon of powdered thyme, + Two tablespoons of finely chopped parsley, + One tablespoon of dried celery leaves. + +Cook slowly for one hour for a good vegetable soup. To give the soup +body, add + + Three-fourths cup of flour. + +Dissolved in + + One cup of cold water. + +Cook ten minutes and then serve. + + +BEAN SOUP + +Soak one pint of marrow-fat or soup beans over night. In the morning +wash and place in soup kettle with two quarts of water, bring to a +boil, turn in colander, and let drain and rinse under cold water. +Return to soup kettle and add + + Four quarts of water, + One faggot soup herbs, + One teaspoon thyme, + One cup finely chopped onions, + One carrot cut in tiny dice. + +Cook slowly for four hours, now mince one-half pound of salt pork +fine, place in frying pan and cook slowly until nice brown; add to the +bean stock, mashing beans well. Serve. + +Dried peas, lima beans, soy beans and lentil soup may be prepared in +the same manner. + + +BOUILLON + + Two and one-half pounds shin beef with bone, + One stock celery, + One carrot, sliced thin, + Two onions, + One clove, + One bay leaf, + One pound veal bones. + +Remove bone and cut meat in small pieces, brown quickly in hot pan, +place in soup kettle, and add vegetables cut in tiny dice and three +quarts of cold water; bring slowly to a boil and cook slowly for three +and one-half hours; strain through napkin, season and clarify white of +egg and crushed egg shell. + +To clarify: Set soup aside until cold, remove fat, return to stock +pot, and add white of egg, crushed egg shell and one-half cup of cold +water beaten together, then bring slowly to a boil, cook for five +minutes and then add one-half cup of water--lift from stove, set aside +to settle and strain through piece cheesecloth. + + +MOCK TURTLE SOUP + + One calf's head. + +Clean and thoroughly wash head, removing tongue and brains. + +Place the head in stock pot, then add + + Five quarts cold water, + Two carrots, cut in dices, + Three-quarter cup sliced onions, + One fagot soup herbs, + One-half teaspoon sweet marjoram, + One-half teaspoon thyme, + One-half cup celery leaves. + +Bring to a boil and cook slowly until meat leaves the bones, lift +head; cut part head in tiny dice, using about two cups of the meat; do +not add to the mock turtle yet. + +Now place in frying pan + + One-half cup of shortening, + Three-quarters cup of flour. + +Brown flour a deep mahogany brown--add part of the stock to blend into +thick sauce--bring to a boil and cook slowly for five minutes; then +strain into the stock or mock turtle soup. Now add + + One tablespoon salt, + One teaspoon white pepper. + +Simmer few minutes, strain through cheesecloth into bowl, set aside to +cool, remove fat from top; now return stock to kettle and clarify as +for bouillon; to serve reheat, add the chopped calf's head meat +as prepared, juice of one-half lemon, two slices lemon cut in tiny +pieces, two hard-boiled eggs chopped fine. + + +OXTAIL SOUP + +Have butcher cut tail in pieces; soak ox-tail in warm water for +one-half hour. Wash and wipe dry, now roll each joint in flour, place +one-half cup of shortening in soup kettle, add the ox-tails and brown +well, then add one-half cup flour, browning a deep mahogany brown; now +add + + Three quarts cold water, + One bunch soup herbs, + Four onions chopped fine, + One carrot cut in dice, + One teaspoon of thyme. + +Cook slowly for three hours, season with pepper and salt and juice of +one-half lemon. + + +MULLIGATAWNY SOUP + +Place in a saucepan + + Three pints of chicken stock, + One cup diced apples, + Four onions chopped fine, + One carrot cut in dice, + One clove, + One-half teaspoon of thyme. + +Simmer slowly for one-half hour. + +Now place in frying pan + + Four tablespoons bacon fat, + One-half cup of flour, + One-half teaspoon curry powder. + +Blend together, and then add one pint of cold water, and as soon as it +is thoroughly blended turn into the soup; stir to prevent lumping and +bring quickly to a boil; cook ten minutes; strain through cheesecloth; +add juice one-half lemon and one-half cup of finely chopped chicken +meat. Serve. + + +FRENCH PEA SOUP + +Soak one cup of dried peas over night and then in the morning drain +and place in a saucepan, adding + + Two quarts of water. + +Simmer gently until tender and then pass through a sieve and add + + Two large onions, grated, + Two tablespoons of parsley, minced fine, + Six whole cloves, + One small bay leaf, + One-half cup of strained canned tomatoes. + +Simmer slowly for thirty minutes and then serve with toasted strips of +bread. + + +FAGGOT OF SOUP HERBS + +Divide one leek into three parts and cut from the stem up. To this +piece of leek add + + Four branches of thyme, + Two branches of parsley, + One piece of carrot, cut in a strip three inches long, + Two branches of celery, + One small pepper pod. + +Tie with a string and dry in a warm place. When dry put in a glass jar +to be used as needed. + +Many varieties of soups may be made from the plain stock with just a +few minutes' work. + +Clear tomato soup: To one quart of stock add one cupful of canned +tomatoes, rubbed through a fine sieve. Noodles, macaroni or any cooked +vegetable may be added. + +For clear soup: Add one teaspoon of kitchen bouquet and any desired +vegetables to each quart of stock. When making cream soups, if you +will add one cupful of prepared stock to each cup of milk, your soup +will have a delicious flavor. + +Stock may be made, filled into sterilized jars and then the rubber +and lid adjusted; the soup may then be processed for three hours in +a hot-water bath. Remove from the bath, fasten the lids securely, and +then test for leaks and store in a dry cool place. Where there is a +fire kept in the kitchen, it will not add to the costs to can soups, +stocks, etc., for future use. + + +PEPPER POT + +Place in a saucepan + + Two calves' feet, cut in pieces, + One pound cooked honeycomb tripe, cut in small blocks, + One cup of finely chopped onions, + One bunch of soup herbs, + One teaspoon of sweet marjoram, + Two whole cloves, + Two whole allspice, + Four quarts of water. + +Bring to a boil and cook slowly for three hours. Remove the calves' +feet, remove meat from the fat, chop meat fine and return to soup, +then add three cups of finely diced potatoes and tiny dumplings made +as follows: + +Place in a mixing bowl + + One cup of flour, + One-half teaspoon of salt, + One-half teaspoon of pepper, + One-half teaspoon of thyme, + One tablespoon of finely minced parsley, + One teaspoon of baking powder, + Four tablespoons of water. + +Mix to a dough and then work well to blend. Make into small balls the +size of a large pea. Drop into the pepper pot and cook for fifteen +minutes. Season with salt and pepper and then serve. + + +FRUIT SOUP + +The French, Swiss and Danish housewives serve during the summer a +delicious fruit soup. In Normandy, during apple-blossom time, the +petals of the fruit are picked as they fall and are used for fruit +soup, blossom jelly and perfume and distilled water. + + +HOW TO MAKE THIS SOUP + +You may use any fruit desired; wash to thoroughly cleanse, and to each +pint of crushed fruit allow three pints of water. The fruit must be +packed solidly. Place in a kettle and cook until the fruit is soft and +then rub through a fine sieve. Now measure and add + + One-half cup of sugar, + Three tablespoons of cornstarch, dissolved in + Four tablespoons of cold water to each pint + +of the fruit puree. Bring to boil and cook five minutes. Remove from +the fire and add yolk of one egg. Beat very hard and then fold in +stiffly beaten white of egg; season slightly with nutmeg, chill and +serve. + +Strawberries, blackberries, raspberries, huckleberries, cherries, +grapes, currants, apples, peaches, pears, oranges, lemon and quinces +may be used for these soups. They are delicious when served ice cold +on a hot day. + + +MEATS + +Use oven for baking and boiling and then cook your meats in the +old-fashioned English way by direct contact with the flame. This means +that you must first place one quart of water and one tablespoon of +salt in the broiler pan of the gas range; then place in the roast, +steak or chops, upon the broiler; turn every few minutes. The roast +must be placed farther from the flame to prevent burning. A good rule +for this is to keep roasting meat four inches from the flame, steaks +and chops two and one-half inches and fish three inches. + +The placing of water in the broiler pan prevents fat from catching +fire. This liquid may be allowed to cool and then the fat may be +removed and clarified and used for other purposes. Baste roast with +one pint of boiling water while cooking. + + +ROASTING AND BAKING MEATS + +Roasting or grilling is done before open fire, the meat being turned +frequently, so that all sides may be cooked alike. The meat is basted +with its own fat. This method of cooking meat is used daily in Europe, +but not much used in this country. + +When a piece of meat is large it is roasted. Meat cooked in an oven by +radiated heat is frequently called in this country "roasting." It is +well known and needs little description. When baking meat always use +a wire rack to lift the meat from the bottom of the pan. This will +insure even cooking. + +Use the broiling oven in the gas range for roasting, placing rack +sufficiently low. Have the oven hot enough to brown the meat quickly, +then reduce the heat so that it will cook evenly; turn the roast three +times during this process. + +Allow one-half an hour after placing meat in the oven before counting +time. This is necessary so that the meat may reach the required +temperature to start cooking. + +To bake (oven roast) use same process, using regular oven. + +Start counting time after meat is one-half hour in oven and allow +twelve minutes to the pound for very rare, fifteen minutes for rare, +eighteen minutes for medium and twenty for well done. + +Baste the meat with the liquid in the pan every fifteen minutes. Do +not add seasoning to the meat while cooking. It is a well-known fact +that salt will cause the juices and flavoring of the meat to dissolve +and therefore become lost. Season steaks and chops just before +serving. Season roasts five minutes before removing from the oven. +Always make the gravy after removing the meat from the pan. + +NOTE.--Never dish meat on a cold platter. The contact of a cold dish +with the hot meat will injure its delicate aroma. + +In many portions of France and England chops and steaks are served +upon platters set over a bowl of hot water or a special fuel that can +be burned in a container that holds the platter. When serving a large +steak always have a cover of metal or another hot dish turned over the +meat to prevent it chilling. + + +CORRECT METHOD OF BOILING MEAT + +Place the meat in a saucepan of boiling water and then keep the water +boiling rapidly for five minutes after the meat is added. Then place +the saucepan in a position where it will cook just below the boiling +point for the required length of time. Constant and rapid boiling +will cause the albumen in the meat to harden; therefore, no amount of +cooking afterward will soften the fibre. It will only cause the meat +to fall apart without being tender. + +It is important to keep the saucepan closely covered. This will +prevent the delicate aroma from evaporating. + +Braising: Meat is placed in a hot saucepan and turned quickly and +frequently. It is cooked in its own juices in a closely covered +saucepan. + +Steaming: Cooking meat by placing in steam bath or steamer. + +Grilling: Cooking meat over a hot fire on a grill made for the +purpose. + +Broiling: A very hot fire is necessary for this mode of cooking meat. +Only the choicest, tenderest, and most delicate cuts are suitable +for cooking by this method. The strong heat instantly coagulates the +albumen by searing it, thus retaining all its juices and flavor. That +this method may be successful it is very necessary that the meat be +turned every few minutes. This also insures it being cooked evenly. + +Pan Broiling: This is another method of cooking the fine cuts of meat +when it is not possible to broil them. Broiled meat is more healthful +and also less wasteful than any other form of cooked meat. + + +TO PAN BROIL + +Heat an iron frying pan red hot, then place in it the meat. Turn it +constantly. + + +TIME FOR ROASTING MEAT IN GAS BROILER + +Beef, eighteen minutes to the pound. + +Lamb and mutton, twenty-one minutes to the pound. + +Veal, twenty-five minutes to the pound. + +Chicken or duck, eighteen minutes to the pound without filling and +twenty-five minutes to the pound with filling. + +Fish, fifteen minutes to the pound. + +Au gratin dishes, meat pie and various vegetables may be cooked at the +same time. + + +PORK + +Pork should be sweet-smelling--the fat clear white and flesh good +pinkish color. Loin for chops, crown roast. + + +BOILED PORK + +Plunge pork in boiling water and cook, allowing twenty-five minutes to +the pound. + + +TO ROAST LOIN + +Wipe with damp cloth, pat in plenty of flour, place in a roasting pan, +place in hot oven for thirty minutes. Now reduce heat to moderate and +roast, allowing thirty minutes to the pound; baste with boiling water +after meat is in oven one-half hour. + +Fresh ham and shoulder may be roasted in same manner. + + +SPANISH KIDNEY STEW + +Cut three pork kidneys in one-inch pieces, rejecting the tubes and +fat, and then soak in warm water and one tablespoon of lemon juice +for one hour. Drain, and then parboil and drain and blanch under cold +water. Now return to saucepan and add just sufficient boiling water to +cover. Cook until tender, and then add + + One-half cupful of chopped onions, + Two red or green peppers, chopped fine, + One cupful of tomatoes, + One-half cup of cornstarch dissolved in + One-half cup of cold water. + +Bring to boiling point and then add + + One cupful of cooked beans, + One and one-half teaspoons of salt, + One-half teaspoon of paprika, + One-quarter teaspoon of thyme. + +Heat to the boiling point and then serve. + + +BRAISED SWEETBREADS + +Prepare sweetbreads as directed on Page 164 and then remove the tubes +and fat and cut into slices. Place two tablespoons of butter in a +saucepan and add the sweetbreads and one tablespoon of grated onions, +one cup of mushrooms, toss gently until nicely browned and then lift +on squares of toast and cover with supreme sauce. + + +SAUSAGE CAKES + + One-quarter pound of pork sausage, + One-half pound of hamburg steak, + Four onions, minced fine, + Three-quarters cup of prepared bread, + Two teaspoonfuls of salt, + One teaspoon of paprika, + Three tablespoons of finely minced parsley. + +Mix to thoroughly blend and then form into round sausages. Roll in +flour and brown quickly, and then add + + One-half cup of boiling water, + One cup of canned tomatoes. + +Bring to the boiling point and cook for five minutes. Serve, lift the +sausages on fried mush. + +To prepare the bread: Soak stale bread in cold water until soft and +then press very dry. Measure and then rub through a fine sieve to +remove the lumps. All the above may be cooked in the fireless cooker +or in casserole dishes. + + +MUTTON + +Mutton is the dressed carcass of the full-grown sheep and is usually +prime in animals from three to five years old. If any older than this +it lacks flavor and is tough. + +The cuts of mutton and of lamb are the same, namely: The meat is +divided into fore and hind quarters and then cut into the neck, +shoulder, rack, breast, loin and leg. + +The shoulder and leg are used for roasting and may be boned and then +filled and rolled. For choice rack, cut to the tenth rib as for the +chops. Three ribs and the neck for stewing, meat pies, goulashes, etc. +The loin for chops. + +The French and English have methods of cutting and cooking mutton and +lamb that made these cuts delicious. + + +CHOPS + +French chops: Cut two ribs thick from the rack. English chops: Cut two +inches thick from the loin, including the kidney. + + +TO COOK + +Trim the chops free from excess fat and then baste with the juice of +one lemon. Place in a broiler and cook for ten minutes, turning them +frequently. + + +ENGLISH DRESSING FOR LAMB OR MUTTON CHOPS + + One tablespoon of Worcestershire sauce, + Two tablespoons of salad oil, + One teaspoon of mustard, + One-half teaspoon of salt, + One-half teaspoon of paprika, + Juice of one-half lemon. + +Blend well together and then spread lightly on both sides of the +cooked chops. Serve on a hot platter without gravy, with spiced grape +or currant jelly. + + +ROAST MUTTON + +Trim to remove the excess fat and then dust with flour. Place on +the rack in the baking pan. Place in a hot oven to brown for thirty +minutes. Baste every ten minutes with boiling water. Cook the meat +for eighteen minutes to the pound, not counting the first half hour +in which the meat starts to cook. Drain off the fat before making the +gravy. + +Mutton and lamb chops may be used for frying purposes. It can be +blended with equal amounts of ham, bacon, pork or beef fat. Save every +bit of fat and use it for making soap. This fat makes a fine soft soap +for scouring and cleaning. + + +CURRY OF MUTTON + +Have the butcher cut the neck of mutton into cutlets and then wipe +with a damp cloth and place in a saucepan, together with + + Two medium sized onions, + One carrot, cut in dice. + +Gently brown the meat before adding any water. When meat is browned +add + + Two cups of boiling water. + +Cook until tender and then season and thicken the gravy slightly with +cornstarch. Now add + + One-half teaspoon of curry powder. + +To serve, place a border of cooked noodles around the edge of a large +platter and then lift the mutton curry in the centre and garnish with +finely chopped parsley. + + +GOULASH + +This is a characteristic dish of the Balkan states. It is made by +cutting one-half pound of lean beef (shin) into one-inch thick blocks +and three-quarters of a pound of veal cut into small pieces. Roll +the meat in flour and then place in a stewing pan. Cover with boiling +water and cover closely. Cook the meat until it is tender. Remove the +lid and boil the liquid quickly to reduce. Now add: + + One-half cup of thick sour cream, + One tablespoon of paprika, + Three tablespoons of grated onion, + Two tablespoons of finely minced parsley, + Two teaspoons of salt. + +Bring to a boil and then simmer for ten minutes. Serve with fried +noodles. + + +SWEETBREAD PATTIES + +To make the patty shells place in a bowl two cups of flour and then +add + + One teaspoon of salt, + Five teaspoons of baking powder. + +Rub between the hands to mix and run into the prepared flour + + One-half cup of shortening. + +Mix to a dough with a scant two-thirds cup of ice-cold water. Turn +on a floured moulding board and either roll or pat out one and +one-quarter inch thick. Cut as for biscuits, using a water glass +to cut with. The biscuit cutter will not permit cutting with this +thickness of dough. Now use small cutter and cut out the centre, +leaving about one-half inch thickness at the bottom and a wall +one-half inch thick around the patty shell. Place on a baking sheet +and bake in a hot oven for eighteen minutes. Then fill with braised +sweetbreads. + + +BRAISED OXTAILS WITH BAKED DRIED PEAS + +Soak one and one-half cups of dried peas over night and then in the +morning parboil. Place in a baking dish, together with + + One-half cup of chopped onions, + Two green peppers, chopped fine, + Two prepared oxtails, + One cupful of tomatoes, + Two teaspoons of salt, + One-half teaspoon of pepper, + +and sufficient water to cover. Bake in a moderate oven for three +hours. + +To prepare the ox-tails have the butcher cut the tails in two-inch +pieces and then soak for two hours in lukewarm water. Wash well and +parboil for fifteen minutes. + + +CHILI OF BEEF + +Cut one pound of flank steak in one-inch blocks and then roll in flour +and brown quickly in hot fat. Now add + + Six onions, chopped fine, + Three red pimentoes, chopped fine, + One cup of tomatoes, + One cup of water. + +Cook slowly until meat is tender and then season with + + Two teaspoons of salt, + One teaspoon of paprika, + +and add one cup of cooked beans. Heat to boiling point and then serve. + + +MEAT LOAF + + Two cups of raw meat, minced fine, + One cup of onions, chopped fine, + Two cups of cold cooked oatmeal, + One teaspoon of thyme, + One teaspoon of sweet marjoram, + One tablespoon of salt, + One teaspoon of pepper, + One-half cup of stock to moisten. + +Mix thoroughly and then pack into a well-greased and floured +loaf-shaped pan. Place this pan in a larger one containing water and +bake in a slow oven for one hour. This dish will keep for one week in +the icebox. It makes splendid sandwiches. + + Select cut from neck then using meat for the loaf + +Then cover the bones with cold water and then add + + Two onions, + One carrot, + One fagot of soup herbs. + +Cook slowly for one hour. Use this liquid for a stock for making +gravy. + + +SWEETBREADS POLASKA + +Select medium-sized sweetbreads, place the sweetbreads in cold water +to soak, adding one teaspoon of lemon juice; soak for two hours and +then wash and pat dry. Remove the tubes and fatty particles and then +place in a saucepan. Cover with boiling water and cook for twenty +minutes. Blanch under cold running water and let cool. Pat dry and +then place in icebox until needed. + +Prepare one pint of cream sauce as follows: Place one pint of milk in +a saucepan and add six tablespoons of flour. Stir with a wire spoon +or fork to dissolve the flour, then place on the stove and bring to a +boil. Now add + + One level tablespoon of salt. + One level teaspoon of paprika, + Two tablespoons of lemon juice, + One teaspoon of grated rind of lemon, + One-half teaspoon of mustard, + One well-beaten egg. + +Beat to thoroughly mix; then add + + One cup of cooked peas, + One tablespoon of grated onion, + The prepared sweetbreads, cut into three-quarter inch pieces. + +Mix thoroughly and then fill into the patty shells. Sprinkle the +top with fine bread crumbs; place and bake in a moderate oven for +twenty-five minutes. Now while the patties are heating, peel and wash +one-quarter pound of mushrooms, using the stem and button. Parboil and +then drain. Pan for four minutes in a little butter and then serve as +a garnish with the patties. + + +CREOLE BEEF + +Have the butcher cut two pounds of shin beef, leaving the bone in. +Wipe it with a damp cloth and then pat into the meat one-half cupful +of flour. Melt five tablespoons of shortening in a deep saucepan, and +when hot put in the meat. Brown quickly and then turn on the other +side. When both sides are browned add + + Two cups of boiling water, + One cup of chopped onions, + Two carrots cut in dice, + One cup of canned tomatoes. + +Bring quickly to a boil and cover closely and cook very slowly until +tender, usually about two hours. Season and then it is ready to serve; +or the pot may be placed in a slow oven for three hours. + + +SHELL FISH + +Shellfish includes crabs, both hard and soft shell, lobsters, shrimp, +terrapin, green turtle, snapper, etc. + +All shellfish must be actively alive before cooking. This is the +essential point and will prevent ptomaine poisoning. Never cook +shellfish if they are dead. Remember, they are deadly. + +Place a boiler of water on the stove and bring to a boil. Add one +tablespoon of red pepper and one cup of vinegar. To cook lobster, +shrimp, crabs, etc., cover and cook rapidly for twenty-five minutes +for the medium size, fifteen minutes for the small and thirty minutes +for the large ones. + +When cooked, remove from the water and place under cold water. Let +cool. Place on the ice until needed. + +To clean crabs break off the claws and then save the two large ones. +Then remove the apron pieces of the shell, like a plate under the +eyes. Break the shell apart and remove the spongy fingers, sandbag and +eggs, if any. Wash well. You now have white oval-shaped pieces of crab +meat, that must be picked from its cells. Split with a silver knife +and use an oyster fork to pick out the meat. This can be used for au +gratin, a la King, ravigotte, deviled crabs, salads, croquettes and +crab cakes. + + +CRAB MEAT + +The crab must be actively alive before cooking. To cook place a large +boiler of water on the fire and bring to a boil; add to it + + One-half cup of vinegar, + One teaspoon of cayenne pepper. + +Then add the crabs and cover closely and boil for twenty minutes. +Count time when water boils after adding crabs. + + +FRIED CRAB MEAT + +Pick the meat from the cooked crabs and mince fine two ounces of +bacon. Place the bacon and one and one-half cups of crab meat and two +tablespoons of grated onion in a hot skillet and cook until nicely +browned. Serve on toast and pour melted butter over the prepared crab +meat. + + +CRAB MEAT SERVED IN CREAM + +Place in a saucepan + + One and one-half cups of milk, + Six level tablespoons of flour. + +Stir to blend. Bring to a boil and cook for three minutes. Now add + + One and one-half cups of crab meat, + One green pepper minced fine, + One onion, grated, + One teaspoon of salt, + One teaspoon of paprika, + Grated rind of one-quarter lemon, + Juice of one lemon, + Two tablespoons of butter. + +Toss gently, cooking until well heated. Serve in individual ramekins +or small custard cups, dusting with paprika. + + +FRIED CRABS + +Clean the cooked crabs and then cut a thin slice from the shell that +contains the meat. Dip the meaty part in a salad oil and fry until +golden brown in hot skillet. + + +RAVIGOTTE SAUCE + + One cup mayonnaise, + One-half cup finely chopped young green onions, + One-quarter cup finely chopped parsley, + One-quarter cup finely chopped green peppers, + One-quarter teaspoon mustard, + One teaspoon paprika, + One teaspoon salt. + +Beat to mix. + + +CRAB MEAT BALLS + +Mince fine + + Two ounces of bacon, + Two green peppers, + One-half cup of canned tomatoes, pressed very dry, + Two tomatoes, + Three onions. + +Brown the bacon quickly and then add the finely chopped peppers, +tomatoes and onions. Cook gently until soft and dry, then add + + One and one-half cups of crab meat, + One teaspoon of salt, + One teaspoon of paprika, + One tablespoon of Worcestershire sauce. + +Mix well and then form into balls the size of a fishcake and roll in +flour, dip in beaten egg and fry until golden brown in hot fat. Serve +with tartare sauce. + + +CRAB RAVIGOTTE + +Serve crab meat in nests of crisp lettuce with ravigotte sauce. + + +CRAB MEAT A LA KING + +Place in saucepan or chafing dish + + One and one-half cups of thick cream sauce. + +Add + + Three-quarters cup of mushrooms, peeled and cut into tiny pieces + and parboiled, + Two pimentos chopped fine, + One well-beaten egg, + One teaspoon salt, + One teaspoon paprika, + Juice of one-half lemon, + Two cups or one-half pound of crab meat. + +peeled and cut into tiny pieces and parboiled. + +Toss with fork to mix; heat to boiling point and serve with toast. + + +TRIPE AND OYSTERS + +Cut one-half pound of cooked tripe into small dice and place in a +saucepan and cover with boiling water. Cook for ten minutes and then +drain and add + + One and one-half cups of thin cream sauce, + One small onion, grated, + Two tablespoons of finely minced parsley, + Twenty-five stewing oysters. + +Bring to a boil and cook for eight minutes, then season with + + Two teaspoons of salt, + One teaspoon of paprika. + + +GRILLED OYSTER ON HALF SHELL + +Allow four large oysters for each service. Have the oysters opened on +the deep shell and remove the oysters, wash free from bits of shell +and then roll in grated cheese. Replace on shell and then spread each +oyster with one-half teaspoon of minced bacon. Sprinkle with fine +bread crumbs and then bake eight minutes in a hot oven or broiler. + + +OYSTERS ON THE HALF SHELL + +Have the oysters opened on the deep shell and remove the oyster. Look +over carefully for bits of shell, and then prepare a mixture of + + One tablespoon of horse radish, grated, + Three tablespoons of catsup, + One-half teaspoon of salt, + One teaspoon of paprika. + +Mix and dip oyster into the sauce, then roll in finely grated cheese. +Serve ice cold. + + +OYSTER COCKTAIL + +Sauce for the cocktail can be made from + + One-half cup of finely chopped onions. + +Place in a saucepan and cook until the onions are soft and then rub +through a fine sieve and add + + One tablespoon of horseradish, + One tablespoon of Worcestershire sauce, + One teaspoon of salt, + One teaspoon of paprika. + +Beat to thoroughly mix and add five small oysters for each service. + + +OYSTER PIE + +Make a pastry of + + One cup of flour, + One-half teaspoon of salt, + One teaspoon of baking powder. + +Sift and then rub in four tablespoons of shortening, and then mix to a +dough with five tablespoons of water. Roll out one-half of the pastry +one-quarter inch thick and then line a deep pie tin with the pastry. +Then place in layers of the oysters and season with + + Salt, + Pepper, + One-quarter teaspoon of grated onion, + One teaspoon of finely minced parsley. + +Now another layer of oysters and then the seasoning. Now pour over all +one cup of very thick cream sauce. Roll out the balance of the pastry +and cut in one-inch-wide strips. Place lattice fashion over the tops +of the pie and wash with water and bake in a hot oven for forty-five +minutes. + + +CRAB MEAT AU GRATIN + +Place in a bowl + + Two cups thick cream sauce, + One and one-quarter cups crab meat, + One onion grated, + Three tablespoons finely minced parsley, + One and one-half teaspoons salt, + One-half teaspoon white pepper, + One-half teaspoon paprika. + +Mix with fork, turn into au gratin dish, sprinkle the top with +fine bread crumbs, dot with bits of butter and then sprinkle two +tablespoons grated cheese and bake in a moderate oven thirty-five +minutes. + +To prepare cream sauce for a la King and au gratin dishes, use four +level tablespoons flour to each cup milk. + +Dissolve flour in cold milk, bring to boil, cook two minutes; it is +then ready for use. + + +SOFT SHELL CRABS + +Soft-shell crabs are shedders, that is, the crab has shed his shell +and the new one is not yet hard. To clean, insert the finger under +the apron-shaped piece and the back part of the shell and remove the +spongy fingers, the entrails, etc. Wash and drain well and then roll +in flour, dip in beaten egg and then roll in fine crumbs and fry until +golden brown in hot fat. Place in a hot oven for ten minutes to cook. +Serve with tartare sauce. + + +LOBSTER + +Lobster may be boiled, broiled and baked and may be served in same +manner as crab meat. + + +LOBSTER A LA NEWBURG + +Place in a saucepan + + One and one-half cups of milk, + Five tablespoons of flour. + +Dissolve the flour in the milk and bring to a boil. Cook for five +minutes and then add + + One well-beaten egg, + Lobster meat, cut in one-inch blocks, + One teaspoon of salt, + One teaspoon of paprika, + One-half teaspoon of Worcestershire sauce, + Juice one-half lemon. + + +TO BROIL LOBSTERS + +Split the live lobster in half. Lay it on its back. Do not cut the +back shell through. Remove the entrails and remove the vein through +the tail. Wash well and then brush with salad oil and place in +broiler, shell side up, and cook for fifteen minutes. Turn the flesh +side up and baste with salad oil or melted butter. Cook for twelve +minutes and then remove and serve with melted butter, chili or tomato +sauce. + + +TO BOIL + +Plunge the lobster into boiling water and cook for twenty minutes, +for medium lobster. Cool, break apart, discard entrails and fine vein +running down the centre of the tail. Break open the claws and remove +the meat. This meat and that of the belly and tail may be used for +salads, ravigottes, au gratins, croquettes, cutlets, a la King and +terrapin style. + + +SAUCE TO SERVE WITH FISH--FOR BOILED FISH + + One cup of fish stock (Court Bouillon), + One-half cup of milk, + Three level tablespoons of cornstarch. + +Dissolve the starch in the milk and then add the fish stock. Bring to +a boil and cook slowly for eight minutes. Add + + One tablespoon of butter, + One teaspoon of salt, + One teaspoon of paprika, + One teaspoon of grated onion, + One well-beaten egg. + +Beat thoroughly to mix and then bring to heating point. Serve. + + +TARTARE SAUCE FOR FRIED FISH + + One cup of mayonnaise dressing, + One medium sized pickle, chopped fine, + One tablespoon of grated onion, + Two tablespoons of minced parsley, + One teaspoon of paprika, + One-half teaspoon of mustard, + One teaspoon of salt. + +Blend well before serving. + + +HOLLANDAISE SAUCE + + One-half cup of salad oil, + One onion grated, + One teaspoon of paprika, + One teaspoon of salt, + Five tablespoons of vinegar. + +Heat slowly until hot and then add + + Yolks of two eggs. + +Stir until thick and then add one tablespoon of finely minced parsley. +If this should curdle, add two tablespoons of boiling water. Beat +hard. + + +BROILED SHAD ROE + +Wipe the roe and then parboil for five minutes. Now wipe dry and then +dust very lightly with flour and then brush with bacon fat. Place on +the broiler and cook for ten minutes. Lift to a hot platter and spread +with this sauce: Place on a plate + + Two tablespoons of butter, + One tablespoon of lemon juice, + One tablespoon of grated onion, + One tablespoon of finely chopped onion, + One teaspoon of salt. + + +BAKED SHAD + +Select a two and one-half pound shad. Have the fish dealer clean and +prepare it for baking. Now prepare a filling as follows: Place in a +bowl + + One cup of breadcrumbs, + Two onions, chopped fine, + Two tablespoons of finely chopped parsley, + One and one-half teaspoons of salt, + One teaspoon of pepper, + One-half teaspoon of thyme, + One egg, + Two tablespoons of salad oil. + +Mix well and then fill into the fish. Sew the opening with a stout +string and a darning needle. Pat the flour into the fish. Place in a +baking pan and bake in a hot oven for one hour. Baste every fifteen +minutes with one cup of boiling water. Now, if you place a strip +of cheesecloth under the fish you will be able to lift it without +breaking. Use the leftover portions for shad au gratin for Monday +night's dinner. + + +PLANKED SHAD + +Have the fish dealer split the shad for planking. Soak the plank in +cold water for two hours and then place the fish on the plank, and +brush it with lemon juice. Place in the lowest part of the broiler of +the gas range. Begin to baste with cold water after the fish has been +in the oven for twelve minutes. Allow thirty minutes for planking a +two and one-half pound shad. + + +LONG ISLAND DEEP SEA PIE + +Grease a deep baking dish and then sprinkle with fine bread crumbs. +Now place a layer of finely diced potatoes in the bottom of the dish. +Next a layer of cooked fish, cut into pieces the size of a walnut. +Next a layer of sliced onions; then a layer of sliced tomatoes; +repeat, making two layers. Season each layer with salt, pepper and +finely minced parsley. Now prepare a sauce as follows: + +Place + + One and one-half cups of milk in a saucepan, + Six level tablespoons of flour. + +Stir until the flour is dissolved and then bring to a boil. Remove +from the fire and add + + Two tablespoons of Worcestershire sauce, + One well-beaten egg. + +Pour over the prepared pie. Place a crust on top, making three or +four gashes in it to permit the steam to escape. Bake in slow oven one +hour. + + +APPETIZERS + +The appetizer is a small morsel of food served at the beginning of +the meal, causes a free flow of digestive juice and thus helps the +digestion. During the growing season these canapes may be scullions, +served icy cold, radishes, cold and crisp and cut into thin pieces, +but still left on the stem; well-cleaned, crisp, crinkly watercress; +coleslaw, with celery; coleslaw with green and red peppers or with +scullions, or with bacon or ham nicely browned; or just a slice of +full ripe tomato, spread with mayonnaise and dusted with grated cheese +or paprika. + +Many housewives have the impression that the preparation of the +delicious accessories of the cosmopolitan meal is expensive. Well, I +hardly need tell you that the French housewife is noted for her thrift +and that these dainty tidbits are frequently portions of leftovers +from a meal, sometimes the scrapings of a saucepan or a tablespoon of +meat, vegetables and gravy. + +Have you ever had just a small piece of fish left over, entirely +too small to serve by itself? And rather than leave it on a plate or +saucer to form an accumulation you think, "Well, I can't use it, so +into the garbage it goes." + +Now this tablespoon or two of fish would have made you a few delicious +canapes; by flaking it and then putting it through a sieve. Place it +on a platter and then add + + Two tablespoons of butter, + One teaspoon of paprika, + One tablespoon of grated onion, + One tablespoon of finely minced parsley. + +Work to a smooth paste and then spread on a narrow strip of toast. +Garnish with a slice of hard-boiled egg. + +The canape, though it bears a foreign name, is not necessarily an +expensive addition to the menu for the family, nor is it elaborate. +This delectable morsel is rather dainty, delicate and used as an +appetizer that helps to start and stimulate the digestive juices and +thus cause them to flow freely for the digestion of the food. + +Canapes are usually served cold, on a plate covered with a doily; the +canape is placed on this. They need not all be alike; the bread may be +cut with various sandwich cutters or it may be cut into finger widths +and then toasted lightly and spread with the prepared paste. + +Meat, chicken, cheese, nuts, olives, etc., may be used in place of +the fish. If you have just a spoonful or so of peas, beans, spinach, +cauliflower or asparagus you may use it in place of the fish, thus +making a vegetable canape. Try two canned pimentos in place of either +meat or fish. + + +EGG CUTLETS + +Make a cream sauce, using six level teaspoons of flour to one cup of +milk. Dissolve the flour in the milk and then bring to a boil. +Cook for five minutes and then cool and place in a bowl and add two +hard-boiled eggs chopped fine and + + Two tablespoons of finely chopped parsley, + One tablespoon of finely grated onion, + One and one-half teaspoons of salt, + One teaspoon of paprika, + One-quarter cup of fine bread crumbs. + +Mix and then pour on well-greased platter. Cool for four hours. To +mould, form into shape and then dip in flour, then in beaten egg +and then in fine bread crumbs. Fry until golden brown in hot fat or +vegetable oil. Serve with tomato sauce. + + +BAKED EGGS IN CORN CASES + +Make ten corn muffins, from the following mixture: + + One and one-quarter cups of milk, + One egg, + Two tablespoons of syrup, + Two tablespoons of shortening. + +Beat hard to mix and then add + + One and one-quarter cups of sifted flour, + Three-quarters cup of cornmeal, + Five teaspoons of baking powder. + +Beat thoroughly to mix and then pour into well-greased muffin pans and +bake for thirty-five minutes in a hot oven. Now cut from the top one +slice from each of the four muffins and use a spoon to scoop out the +centres. Break an egg and then fill to the top with cheese sauce. +Sprinkle with bread crumbs and set in a baking pan and bake for twenty +minutes in a moderate oven. Serve with either cream or tomato sauce. + + +SPANISH OMELET + +Beat whites of three eggs until stiff, then carefully cut and fold in +yolks of three eggs. Then when well blended, pour in hot frying pan +containing three tablespoons of shortening; cook slowly, shaking +frequently until mixture is dry on top. Now spread with a filling +prepared as follows: + +Place in a bowl + + Two tablespoons grated onion, + One-half cup of well-drained tomatoes, + Four olives, chopped fine, + Two tablespoons of finely minced parsley, + One-half teaspoon of paprika. + +Cook this mixture in two tablespoons of shortening until hot, spread +on omelet, fold and roll, turn on hot dish, sprinkle with paprika and +garnish with finely chopped parsley. + + +EGGS A LA GRENADIER + +Cook three ounces of macaroni and then place in a bowl, and season +highly. Add + + One onion, chopped fine, + Two tablespoons of finely chopped parsley. + +Now fill into five pimentos. Place in a baking pan and bake for +fifteen minutes. Remove and then place on a hot platter, flattening +well; then place one poached egg on each pepper. Cover with cheese +sauce and garnish with parsley. + + +CODDLED EGGS + +Place a teaspoon of butter in an egg glass or custard cup. Break in +two eggs, then add one teaspoon of butter and place in a cup of +cold water. Bring to a boil and cook for three minutes. Lift cups on +saucers, dust the eggs lightly with paprika, and serve. Use two eggs +for each service. + +How to utilize and serve leftover food so there will be no actual +waste has perplexed many young housewives, and as one woman writes +me: "I try to keep down the leftovers, but every once in so often they +just rise up and conquer me." + +Every housewife knows that, no matter how carefully she plans there is +sure to be a small quantity of leftover meat, gravy or vegetables. And +just what to do with them is almost a daily problem. Two essentials +are necessary to successfully utilize leftovers: First, good +seasoning; second, attractive appearance. + +The French excel in serving leftovers because they so thoroughly +understand the art of flavoring and seasoning. The French housewife +knows very well that she may only have a _pot au feu_ to serve to the +family, but the family knows that the delicate, attractive manner in +which the food is put on the table would appeal to the epicure, though +the table is but a plain ash top, scoured to the whiteness of the +snows. + + +HOW TO PREPARE A FAGGOT OF SOUP HERBS + +Place in separate piles: + + One branch of parsley, + One-quarter leek, + Two branches of thyme, + One-half carrot, cut lengthwise, + One bay leaf. + +Tie in bunches and then dry thoroughly and place in a fruit jar until +needed. + + +FRENCH SEASONINGS + +Each housewife prepares her own seasonings from her garden. You know, +she grows them in the garden, and as the leaves become abundant she +picks them each day, dries them thoroughly, and then places them in +separate containers. She prepares the faggots of soup herbs and has +them ready for instant use. + + +GARLIC + +Few American persons know of the garlic but as a rank, pungent flavor. +To the foreigner garlic is as sweet tasting as the onion and its +flavor delightful in food. Just that dash that it needs to give it +zest. Separate a clump of garlic into cloves and then peel and place +in a fruit jar. Now bring one pint of white wine vinegar to the +scalding point and then pour it over the garlic. Place on the cover +and set in a warm place for two days. Use this vinegar for seasoning +gravies and use the garlic, cut into tiny bits the size of a pinhead, +for flavoring. + +For serving, use individual ramekin casseroles, baking shells, and +thus make for efficient and quick handling of the food, in which the +food itself is presented in a most attractive way. A good blend +of seasoning is most important, so I am going to give you a French +housewife's secret. Mince four medium-sized onions very fine, then +place in a bowl and add + + Six tablespoons of salt, + Two teaspoons of paprika, + One-half teaspoon of thyme, + One-half teaspoon of sweet marjoram, + One-quarter teaspoon of sage, + Pinch of cloves, + Pinch of allspice. + +Rub together until thoroughly mixed and then put in a warm dry place +for twenty-four hours. Put through a fine sieve. Place in a bottle and +use one teaspoon of this mixture in place of salt. + +The average housewife seldom thinks of using such herbs as sweet +basil, sorrel, tarragon, leek and chervil, yet they give a delicious +flavoring not only to soups, stews, ragouts and goulashes, but to +made dishes. They can be grown in the kitchen garden. A good sauce is +important, and not only increases the portion, but also gives it an +attractive appearance. + +Leftover meats and vegetables may be turned into palatable food with +just a little time and energy. The basis of all croquettes should be a +good thick moulding sauce that will give a product that is creamy and +delicious to taste. + +Owing to the fact that croquettes and cutlets are usually fried in +hot fat, it is not necessary to add either shortening or butter to the +cream sauce. + +The true secret to good croquettes or cutlets is to have the mixture +rich and creamy. Mould into croquettes and then dip in flour and then +in the egg mixture and finally roll in fine crumbs. Now fry until +golden brown in hot fat. + +How to make the foundation: + +Place in a saucepan: + + One cup of milk, + Seven level tablespoons of flour, + +Stir to dissolve the flour and then bring to a boil. Cook slowly for +five minutes and then add the flavoring and seasoning. Set aside +to cool and then mould. Form into croquettes, roll in flour, dip in +beaten egg and then roll in fine bread crumbs and fry until golden +brown in hot fat. + + +NUT AND PEPPER CROQUETTES + + Two green peppers, + Two medium-sized onions, + +Mince very fine and then parboil and drain. Turn on a cloth and pat +dry. Place in a bowl and add + + One cup of cream sauce, made as given in the method, + One-half cup of finely chopped nuts, + One teaspoon of salt, + One teaspoon of paprika, + Three tablespoons of grated cheese. + +Mix thoroughly and then pour on a large platter and allow to cool, +then finish as directed for cheese croquettes. + + +LIMA BEAN CROQUETTES + +Wash and soak overnight three-quarters cup of baby lima beans. In the +morning parboil until tender and then drain until very dry. Now put + + One green pepper, + Two medium-sized onions, + Four pieces of bacon, + +through a food chopper. Place in a pan and cook until the onions and +peppers are soft. Drain free from fat and then put the beans through +the food chopper and add: + + The prepared peppers and onions and bacon, + One teaspoon of paprika, + Two tablespoons of finely minced parsley, + One teaspoon of Worcestershire sauce + +Mix thoroughly and then mould into croquettes and dip in flour, then +in beaten egg, and roll in fine bread crumbs. Fry until golden brown +in hot fat. + +Leftover meat may be minced fine and seasoned as follows: + +Put a sufficient amount of cold cooked meat or fish through the food +chopper to measure three-quarters cup and + + One large onion, + Four branches of parsley, + +Place the mixture in a bowl and add + + One teaspoon of salt, + One teaspoon of paprika, + One cup of cream sauce, + +made as directed in the method, then the finely chopped meat and one +teaspoon of Worcestershire sauce. Mix thoroughly and then set aside to +mould. Form into croquettes and roll in flour, dip in beaten egg and +then roll in fine bread crumbs. Fry in hot fat. + +Cold beef, lamb, chicken, veal, ham or crab meat or fish may be used +for this delectable method of serving an entree. Nuts, eggs, cheese, +both cottage or pot, and store cheese, may be used. Dried peas, lima +beans, navy and soy beans as well as cow peas and lentils will afford +a splendid variety to the thrifty housewife who must provide cheap +protein dishes. + +The difference between a croquette and a cutlet is just in the shape. +Croquettes are shaped either in the cylindrical or conical forms and +cutlets in flat, either round, triangle or chop shape. + +To prepare the egg for dipping add four tablespoons of evaporated milk +and beat hard to thoroughly blend. Place croquette or cutlet on wire +spoon and use tablespoon to pour the beaten egg over the croquette. + +To prepare the crumbs dry all pieces of stale bread thoroughly. No bit +is too small, a crust or even the crumbs left from cutting the bread. +Put the well-dried bread through the food chopper and then sift +through the colander; either put the coarse crumbs through the food +chopper the second time or keep them for au gratin dishes. + +Always serve either cream or tomato sauce with croquettes and cutlets +and garnish them with parsley or cress. + + +BLACKBERRY PUDDING + +Place in a mixing bowl: + + One cup of flour, + One and one-half cups of fine bread crumbs, + One-half teaspoon of salt, + One tablespoon of baking powder, + One egg, + One and one-half cups of water, + Two cups of well-cleaned blackberries, + One-quarter teaspoon of nutmeg. + +Beat to mix and then pour into a pudding dish and bake forty-five +minutes in a slow oven. Serve with sweet spiced blackberry sauce. + + +MARMALADE PUDDING + +Place in a mixing bowl: + + One and one-half cups of fine bread crumbs, + Three-quarters cup of flour, + One tablespoon of baking powder, + One-half cup of finely chopped suet, + Three-quarters cup of brown sugar, + One teaspoon of nutmeg, + Two eggs, + One cup of milk. + +Beat to mix and then grease and flour a mould. Put four tablespoons +of marmalade in the bottom and then put in two-inch layer of batter. +Spread with the jam and then repeat with the batter. Repeat this +process until the mould is three-quarters filled. Have the batter on +top. Cover and boil for one hour. Then unmould and serve hot or cold +with thin cream. + + +PEACH CRUMB PUDDING + +Grease a baking dish thoroughly and then dust it well with the fine +bread crumbs. Now place in a mixing bowl: + + Yolk of one egg, + One cup of brown sugar, + +Cream and then add + + Two tablespoons of shortening, + Two cups of bread crumbs, + Two cups of stewed peaches, + One-half cup of flour, + One tablespoon of baking powder, + One-half teaspoon of nutmeg. + +Mix thoroughly and then pour into the prepared baking dish and bake +in a slow oven for thirty-five minutes. Let cool and then turn from +mould. + + +COLONIAL CREAM + +Wash one-half cup of tapioca through several waters and then place in +a saucepan and add one cup of boiling water. Cook until the tapioca +is soft and clear. Remove from the fire and partially cool. Pour upon +stiffly beaten white of one egg. + +Now add + + One-half cup of sugar, + One-half cup of cocoanut, + One-half cup of finely chopped nuts. + +Beat to thoroughly mix and then pour into sherbet cups. Chill and top +with one tablespoon of whipped cream or fruit whip. + + +RASPBERRY FRUIT BETTY + +Cook one box of raspberries with + + One-half cup of water, + One-half cup of sugar, + +Rub through the sieve to remove the seeds and then measure. Now place +one and one-half cups of raspberry puree in a mixing bowl and add + + One and one-half cups of fine bread crumbs, + One-half cup of flour, + Two teaspoons of baking powder, + One-half teaspoon of salt, + One-half cup of brown sugar, + One-half teaspoon of cinnamon, + Two tablespoons of melted shortening, + Yolk of one egg. + +Beat to mix and then pour into well-greased pudding dish and bake in a +moderate oven for thirty minutes. Serve with fruit sauce made from + + White of one egg, + One-half glass of jelly. + +Beat until this mixture holds its shape. Pour over the fruit whip and +a little of the leftover raspberry puree. + + +RASPBERRY CRUMB PUDDING + +Scald two cups of milk and then pour into a bowl and add: + + Two tablespoons of shortening, + Three-quarters cup of sugar, + One cup of bread crumbs, + One-half teaspoon of salt. + +Beat to mix and then cool and add + + One cup of flour, + One egg, + One tablespoon of baking powder, + One and one-half cups of prepared raspberries. + +Beat to mix and then pour into a pudding dish and bake for forty +minutes in a slow oven. Serve either hot or cold with raspberry fruit +sauce. + + +CHERRY CUSTARD + +Stone one-half pound of cherries and then place in a saucepan and add + + One cup of sugar, + One-half cup of water. + +Cook slowly until the fruit is tender and then measure and place + + Two cups of the prepared cherries, + One cup of milk, + Three eggs, + +in a bowl and beat to thoroughly mix. Pour into custard cups and then +set in a pan of warm water and bake in a moderate oven until firm in +the center. + + +BUTTERMILK BAG PUDDING + +Use a pudding cloth to cook this pudding. Wash the cloth in warm water +and then rub with shortening and dust with flour. Now place in the +mixing bowl + + One cup of buttermilk, + Two level teaspoons of baking soda, + One-half cup of sirup, + One cup of brown sugar, + Three-quarters cup of finely chopped suet, + Three cups of flour, + One teaspoon of ginger, + Two teaspoons of cinnamon, + One-half teaspoon of nutmeg, + One cup of seeded raisins, or well-cleansed fresh fruit. + +Mix thoroughly, and then tie in the prepared cloth and allow room in +it for the pudding to swell. Plunge into boiling water and boil for +one and one-quarter hours. Serve with sweetened cream sauce or fruit +custard sauce. + + +VANILLA PUDDING + + Three-quarters cup of sugar, + One egg, + +Cream well and then add + + Four tablespoons of shortening, + One cup of flour, + One cup of bread crumbs, + One teaspoon of salt, + One tablespoon of baking powder, + One cup of milk. + +Mix thoroughly and then pour in well-greased mould and boil for one +and one-quarter hours or bake for forty-five minutes in a moderate +oven. Serve with cream sauce. + + +BANANA RICE PUDDING + +Wash one-quarter cup of rice well and then cook until soft and the +water is absorbed in the rice, in one and one-quarter cups of water. +Now place in a mixing bowl + + Two and one-half cups of milk, + Two eggs, + Three-quarters cup of sugar. + +Peel and rub two bananas through a sieve and then beat to mix. Add the +rice and then turn into a baking dish and dust with one-half teaspoon +of cinnamon. Break into bits one teaspoon of butter and then bake in a +slow oven for thirty minutes. + + +RASPBERRY CUP CUSTARD + +Wash and drain one box of raspberries. Place in a saucepan and add + + One pint of water, + One cup of sugar. + +Bring to a boil and cook until the berries are soft. Rub through a +fine sieve. Cool. Now place three eggs in a mixing bowl and add +the raspberries and beat the mixture to thoroughly blend. Pour into +custard cups and set the cups in a pan containing water. Bake in a +slow oven until firm in the centre. + + +CHOCOLATE CORN STARCH PUDDING + + Two cups of milk, + One-half cup of cocoa, + One-fourth cup of cornstarch. + +Dissolve the starch in the milk and then bring to a boil and cook +slowly for five minutes. Now add + + One-half cup of sugar, + One-half teaspoon of vanilla, + One-half teaspoon of cinnamon. + +Beat well and then pour into custard cups that have been rinsed in +cold water to mould. + + + + +OLIVES + + +OLIVE CANAPE + +Use stoned olives for this. Open a bottle of olives, then drain and +put through the food chopper, adding + + One small onion, + One green pepper, + Three slices of nicely browned bacon, + Four tablespoons of mayonnaise dressing, + One teaspoon of salt, + One teaspoon of paprika. + +Mix well and then spread on strips of toast. Garnish with finely +chopped white of egg. + + +OLIVE SALAD + +Place in a bowl + + One cup of olive meats, + Four slices of nicely browned bacon, cut into tiny bits, + One onion, grated, + Two green peppers, chopped fine, + Three-quarters cup of mayonnaise dressing. + +Mix thoroughly and then lift into a nest of crisp lettuce leaves and +garnish with slices of hard-boiled egg. This salad is delicious. + + +OLIVE CHEESE BALLS + +Place in bowl + + One cup of cottage or pot cheese, + One red pepper, minced very fine, + One tablespoon of grated onion, + One-half cup of finely chopped olives, + One teaspoon of salt, + One-half teaspoon of paprika. + +Form into balls and then place in a nest of lettuce. Serve with French +dressing. + + +MACARONI, OLIVES AND CHEESE + +This dish is famous among the mountain folk in Italy and it is served +on gala days. Cook four ounces of macaroni for fifteen minutes in +boiling water and then drain and blanch under cold water. Cool, chop +fine, and now add + + One-half cup of pimento olives, chopped fine, + One-half cup of grated cheese, + Two cups of cream sauce, + One large onion, minced fine, + Two large red peppers, minced fine, + Two teaspoons of salt, + One teaspoon of paprika, + +and a tiny piece of garlic. Mix and then pour into baking dish. Dot +the top with bits of butter. Place in a hot oven for twenty-five +minutes. + + +OLIVE FILLING FOR MEAT AND POULTRY + + Two and one-half cups of prepared bread crumbs, + One-half cup of finely chopped onions, + One-quarter cup of finely chopped parsley, + One-half cup of finely chopped olives, + One and one-half teaspoons of salt, + One-half teaspoon of paprika, + One-quarter teaspoon of sweet marjoram, + One egg, + Four tablespoons shortening. + +Mix thoroughly and then use for filling meat and poultry. This filling +is delicious. + +To prepare the bread, soak stale bread in cold water until soft and +then place in a cloth and press dry. Rub through a sieve and then +measure. Use one-half cup of finely chopped stuffed olives to one cup +of mayonnaise dressing. + + +OLIVE SANDWICH FILLING + +Put through the food chopper: + + One bottle of stuffed olives, + Two red peppers, + One onion, + Four branches of parsley, + +Place in a bowl and add + + One-half cup of mayonnaise dressing, + One teaspoon of salt, + One-half teaspoon of paprika. + +Mix well and then spread between the thinly sliced bread. + + +OLIVE SANDWICHES + +Remove the stones from one large bottle of queen olives and add + + One onion, + Two red peppers, + +Put through the food chopper and then add + + Three-quarters cup of mayonnaise, + One teaspoon of salt, + One and one-half teaspoons of paprika. + +Mix and then spread on the prepared bread. + + +OLIVE SAUCE + +Mince fine, using the food chopper, a sufficient amount of olives, +after removing the stones, to measure one-half cup. Place in a +saucepan and add + + One and one-half cups of cream sauce, + Two tablespoons of salt, + One-half teaspoon of paprika, + One-quarter teaspoon of mustard. + +Blend well and then bring to the boiling point and serve. This sauce +may be made, for variety's sake, with one and one-half cups of tomato +sauce to replace the cream sauce; then add two tablespoons of grated +cheese. Heat and serve. + + +SPANISH MEAT LOAF + +Place in a bowl + + One and one-half cups of prepared bread, + One cup of finely minced cold-cooked mutton, + One cup of pimento olives, chopped fine, + One-half cup of finely minced onions, + One egg, + Two teaspoons of salt, + One teaspoon of paprika, + One-quarter teaspoon of thyme, + One-half cup thick cream sauce. + +Mix thoroughly and then pack into the prepared loaf-shaped pan. Place +in a larger pan containing hot water and then bake in a moderate oven +for forty minutes. Serve with olive sauce. To prepare bread, soak +stale bread in cold water; press dry; rub through fine sieve. + + +OLIVE AND CLAM COCKTAIL + +Use olive meats for this. Olive meats are pieces of olives cut from +large olives and packed in jars. There are no stones nor waste. Place +in a small bowl + + Three tablespoons of chili sauce, + One tablespoon of horseradish, + One tablespoon of lemon juice, + One-quarter cup of olive meats, + One teaspoon of salt, + One teaspoon of paprika, + One tablespoon of grated onion. + +Mix thoroughly and then divide into four cocktail glasses. Add three +cherrystone or little-neck clams to each glass. + + + + +SAUCES + + +A formula is necessary if the housewife is to have her sauces uniform, +so that + +One level tablespoon of flour and one cup of milk make a thin sauce, +as for soups. + +Two level tablespoons of flour and one cup of milk make a thin sauce. + +Three level tablespoons of flour and one cup of milk make a medium +sauce. + +Four tablespoons of flour and one cup of milk make a thick sauce. + +Five level tablespoons of flour and one cup of milk make a sauce for +cutlets, croquettes, etc. + +Use a saucepan that is scoured bright, add the flour to the cold milk +and then stir to dissolve, using fork or wire whip to facilitate the +process. Never use a spoon for this purpose, as it is impossible to +thoroughly dissolve the lumps. Place on the fire and bring to a boil, +stirring constantly. Cook for five minutes after the boiling point is +reached and then remove from the fire and add seasoning. It is then +ready to use. If you desire a butter flavor, add one tablespoonful of +butter with the seasoning and stir until melted. + +Part milk and water, stock, chicken broth, oyster or clam juice may be +used in place of all milk with very good results. When making soups +or sauces for meat and vegetable dishes the liquid from the canned +vegetables, or the water in which the fresh vegetables were cooked, +may be combined with an equal portion of milk. + +Many splendid varieties of sauce can be made from the plain cream +sauce. For parsley sauce add four tablespoonfuls of finely chopped +parsley to one cup of cream sauce. + + +ONION SAUCE + +One-half cupful of cooked onions, rubbed through a coarse sieve, and +then add to one cupful of cream sauce. + + +PIMENTO CREAM SAUCE + +Three canned pimentos, rubbed through a fine sieve and then add to one +cupful of cream sauce. + + +SUPREME SAUCE + + One cupful of thick cream sauce, + One-half cupful of mushrooms, pared and cut in pieces and parboiled, + Yolk of one egg. + +Seasoning well to taste. + + +CELERY SAUCE + + One cup of thick cream sauce, + One cup of finely diced celery, parboiled until tender, + One teaspoon of salt, + One-half teaspoon of paprika. + +Blend well. + + +ADMIRAL SAUCE + + One cup of thick cream sauce, + Grated rind of one-quarter lemon, + Two tablespoons of capers, + Two tablespoons of finely chopped parsley, + Juice of one-half lemon, + Two tablespoons of butter. + +Stir until well blended and then heat until just below the boiling +point. Season. + + +BEARNAISE SAUCE + + One-half cup of thick cream sauce, + Yolks of two eggs, + One teaspoon of grated onion, + Three tablespoons of butter. + +Blend well, and now add + + One teaspoon of salt, + One-half teaspoon of white pepper, + One-half teaspoon of paprika, + Juice of one lemon. + +Stir constantly until scalding hot. This sauce will not curdle if left +standing for a few minutes. + + +CREAM HORSERADISH SAUCE + + One cup of medium cream sauce, + Two tablespoons of grated horseradish, + Two tablespoons of lemon juice, + Three tablespoons of finely minced parsley, + One-half teaspoon of mustard, + One-half teaspoon of white pepper, + One teaspoon of salt. + +Beat thoroughly to mix. + + +MAINTENON SAUCE (FOR AU GRATIN DISHES) + + One cup of medium cream sauce, + Two tablespoons of grated cheese, + Two tablespoons of finely minced parsley, + One tablespoon of grated onion, + One and one-half teaspoons of salt, + One teaspoonful of paprika, + One-quarter teaspoon of mustard, + One teaspoon of lemon juice. + +Blend well. + + +CHEESE SAUCE + + One cup of medium cream sauce. + Four tablespoons of grated cheese, + One teaspoon of salt, + One-half teaspoon of paprika, + One-quarter teaspoon of mustard. + +Blend well until the cheese is melted. + + +MUSTARD SAUCE + + One-half cup of medium cream sauce, + Two tablespoons of white wine vinegar, + Yolk of one egg, + One teaspoon of mustard, + One teaspoon of salt, + One-half teaspoon of paprika. + +Beat thoroughly to mix and then heat to the boiling point. + +In no other part of cookery does the skill of the cook show to +advantage as in the way in which the various sauces are prepared +and served. To make a perfect sauce is an art in cooking. Many plain +foods, as well as the use of leftovers, may, by the addition of a good +sauce, be turned into palatable and attractive dishes. + +Three or four cupfuls of cream sauce may be made at one time and then +poured into a bowl and covered with a damp napkin, and placed in the +icebox until needed. The sauce will keep in a cool place for three or +four days and will relieve the necessity of making a sauce every day. + +To use, measure three-quarters of a cupful of sauce and add +one-quarter cupful of hot water. Place in a double boiler to heat, +stirring frequently to blend. It is then ready to use. Always use a +double boiler in the preparation of sauces made from this cream sauce. +This will prevent scorching. + + +CUCUMBER SAUCE + + One cup of thick cream sauce, + One small cucumber, pared and grated, + One and one-half teaspoons of salt, + One teaspoon of paprika. + +Heat to the boiling point and then cook for five minutes. + + +OYSTER SAUCE + + One cup of thick cream sauce, + Eight medium-sized oysters, chopped fine, + One teaspoon of finely minced parsley, + One teaspoon of salt, + One teaspoonful of white pepper. + +Blend well and then heat to the boiling point, and cook for five +minutes. + + +MUSHROOM SAUCE + +Place one and one-half cups of milk in a saucepan and add four +tablespoons of flour. Stir until dissolved and then bring to a boil. +Cook for five minutes and then add + + One cup of diced and parboiled mushrooms, + One well-beaten egg, + One teaspoon of salt, + One teaspoon of paprika, + Three tablespoons of finely chopped parsley. + +Beat to mix and then cook for two minutes and use. + + +PARSLEY SAUCE + + One and one-half cups of cream sauce, + One-half cup of finely chopped parsley, + Three tablespoons of butter, + Two teaspoons of salt, + One teaspoon of white pepper. + +Beat to mix. + + +CREOLE SAUCE + + One cup of stewed tomatoes, + Three onions, + One green pepper, chopped fine. + +Place in a saucepan and cook slowly until the onion and pepper are +soft. Rub through a fine sieve and then add + + Two tablespoons of cornstarch dissolved in + One-half cup of water, + One teaspoon of salt, + One teaspoon of paprika, + One-fourth teaspoon of mustard. + +Bring to a boil and cook slowly for ten minutes and then serve. + + +TARTARE SAUCE + + One-half cup of mayonnaise dressing, + One onion grated, + Five tablespoons of finely chopped parsley, + One sour pickle, chopped fine, + One teaspoon of salt, + One-half teaspoon of mustard, + One-half teaspoon of paprika. + +Mix thoroughly and then serve very cold. + + +HERB SAUCE + +Make one and one-half cups of cream sauce and then add + + One cup of finely chopped parsley, + One tablespoon of grated onion, + One-half green pepper, minced fine, + One and one-half teaspoons of salt, + One-half teaspoon of pepper. + +Simmer slowly for ten minutes. + + +MINT SAUCE + +Shred a bunch of mint fine, and then place in a saucepan and add + + Three-quarters cup of water, + One-quarter cup of sugar. + +Bring to a boil and cook slowly for ten minutes. Add one-half cupful +of white wine vinegar and remove from the fire. Let stand for one-half +hour and then strain. Leftover portions may be bottled and the bottles +stored in a cool place for future use. + + +ENGLISH MUSTARD SAUCE + +Place in a soup plate + + One teaspoon of mustard, + One teaspoon of sugar, + One-half teaspoon of salt, + One-half teaspoon of paprika, + Two tablespoons of salad oil. + +Work to a smooth paste, and then slowly beat in three tablespoons +of cream and one teaspoon of lemon juice. Beat until thick and then +serve. + + +HOLLANDAISE SAUCE + + Four tablespoons of salad oil, + Two tablespoons of vinegar, + One tablespoon of water, + One teaspoon of salt, + One-half teaspoon of paprika. + +Heat in a double boiler to the scalding point and then drop in the +yolk of an egg. Stir until thick. Use at once. If it should curdle, +add one tablespoonful of boiling water and stir constantly until +thick. + + +RAVIGOTTE SAUCE + +Chop very fine sufficient parsley. To measure + + One-half cup, + One large green pepper, + One onion, + One leek. + +Place in a bowl and add + + One cup of mayonnaise, + One teaspoon of salt, + One teaspoon of paprika, + One-half teaspoon of mustard, + Two teaspoons of lemon juice. + +Blend well to thoroughly mix. + + +BROILED CHICKEN, BACON GARNISH + +Select a plump broiler and then singe. Then split down the back and +draw. Wash well. Remove the breast bone. Place in a frying pan, the +split side down, and add one cup of water. Cover closely and then +steam for ten minutes. Now rub well with shortening. Dust very lightly +with flour. Broil for twenty minutes, turning every four minutes; lift +to a hot platter, brush with melted butter and garnish with bacon. + + +EMINCE OF GIBLETS + +Cook the giblets and neck, then cool. Mince fine and add two +hard-boiled eggs and one and one-half cups of cream sauce, and + + Two tablespoons finely minced parsley, + One and one-half teaspoons of salt, + One teaspoon of paprika. + +Heat to boiling point and then simmer slowly for ten minutes. + + +CHICKEN POT ROAST, CEDAR HOLLOW STYLE + +Select a fat stewing chicken and then singe and draw. Wash and wipe +with a clean cloth. Place in a fireless cooker or cook until tender. +Now rub with shortening and dust with flour and brown in hot fat in a +deep saucepan. Turn the chicken frequently so that it can be browned +on all sides. When the chicken is nicely browned, add + + Four tablespoons of flour, + Three cups of chicken stock, + One-half cup of grated carrot, + Two green peppers chopped fine, + One-half cup of finely minced onions. + +Simmer slowly for one-half hour. Season and serve. + + +CHICKEN AND RICE CURRY + +Wash one-half cupful of rice in plenty of warm water and then drain. +Rinse again and then place in a saucepan and add two and one-half cups +of boiling water. Cook gently until the grains are soft and the water +absorbed. Now place + + One teaspoon of bacon or chicken fat, + Three tablespoons of flour + +in an iron frying pan and brown carefully until a dark brown, then add + + One and one-half cups of chicken stock, + Two large onions, chopped very fine, + Two tablespoons of catsup, + One tablespoon of Worcestershire sauce, + Three-quarters teaspoon of curry powder, + One teaspoon of salt. + +Cook gently to the boiling point and then add one cupful of shredded +chicken meat and the prepared rice. Heat slowly until very hot and +then turn on a hot platter and garnish with finely shredded parsley, +then serve. + + +HOW TO PREPARE CHICKEN FOR CHICKEN SALAD OR COLD CUTS + +Singe and draw the chicken and then cut as for fricasseeing. Now place +the back of the carcass, giblets and the thighs and legs in a saucepan +and cover with cold water. Bring to a boil and then turn into a +colander and place under cold running water. Then drop into a saucepan +containing boiling water and cook for ten minutes. Blanch in the +colander under cold running water. Repeat this three times and then +add the balance of the chicken and cook slowly until tender. Cool in +the liquid. Pick the meat from the neck and back of the carcass and +mince the giblets fine. Put the skin through the food chopper. Use +this for chicken loaf. + + +CHICKEN LOAF + +Use two cups of mince prepared from the skin, giblets and meat from +the carcass. + + One and one-half cups of cold cooked oatmeal, + One onion, grated, + One-half teaspoon of powdered thyme, + One-half teaspoon mustard, + Three teaspoons of salt, + One and one-half teaspoons of paprika, + Two green peppers chopped fine, + Four tablespoons of chicken fat, + One egg, + One-half cup of chicken stock. + +Mix thoroughly and then pour into a well-greased and floured +loaf-shaped pan. Set this pan in a larger one containing hot water. +Bake in a moderate oven for one and one-quarter hours. Serve hot +with a cream, tomato or brown sauce, or serve cold with a garnish of +asparagus and with Hollandaise, mayonnaise or cream horseradish sauce. + + +ROAST CHICKEN + +Prepare the chicken. Fill with + + Two stalks of celery, + Two onions, + One cupful of bread crumbs, + One fagot of potherbs, + Two tablespoons of butter, or shortening, + One egg. + +Put the celery, onions and potherbs through the food chopper. Mix +bread crumbs, butter and beaten egg. Fill into the chicken and then +sew the opening. Shape and roast in a moderate oven for twenty minutes +to the pound. Baste every ten minutes the first half hour, then every +twenty minutes until the chicken is cooked. + + +ENCHILDAS + +Place + + One cup of flour, + One-quarter cup of cornflour, + One teaspoon of salt, + One tablespoon of shortening, + +in a mixing bowl. Sift to mix and then add sufficient water to make +a dough. Break the dough into pieces the size of a large walnut, +and then roll out very thin. You may bake the tortillas on the iron +griddle on the top of the stove or fry them in a pan, using a little +shortening. Keep on a clean towel until all are fried. Now place two +ounces of grated cheese in a bowl and add two onions that have been +cooked until tender in two tablespoons of shortening and + + One-half cup of finely chopped cold meat, preferably chicken, + Two tablespoons of chili sauce. + +Mix to blend and then spread the tortillas with this mixture. Roll or +fold and then pour over them more hot chili sauce. + + +CHICKEN GUMBO OKRA + +Clean and cut the chicken for stewing. Brown quickly in hot fat. Lift +to a deep saucepan and add + + Two quarts of water, + Four onions, + One bay leaf, + Two cloves. + +Cook until the chicken is tender. Now thicken the liquid slightly with +cornstarch. Season with + + Red pepper and salt, + Two tablespoons of fine chopped parsley, + One-half teaspoon of thyme, + One tablespoon of gumbo or file, + Two cups of cooked okra. + +Send to the table at once and serve with plenty of boiled rice. + +NOTE.--Gumbo, or file, is a powder made and sold in Louisiana. It is +composed of young sassafras leaves. File can be purchased in fancy +grocery stores. + + +CHICKEN MOUSSE + +Put sufficient boiled cold chicken through a food chopper to measure +two cups, using the fine knife. Place in a bowl and add + + Two teaspoons of grated onion, + One-half teaspoon of paprika, + One teaspoon salt. + +Mix well and then soak one and one-half level tablespoons of gelatine +in four tablespoons of cold water for twenty minutes, then add +one-half cup of boiling chicken stock. Simmer slowly for five minutes +and then strain into the prepared chicken meat. Stir until it is cool, +and then fold in one cup of whipped cream. Pour into small custard +cups that have been rinsed with cold water. Set in a cold place for +six hours to mould. Unmould in a nest of crisp lettuce leaves. + + + + +POULTRY + + +To roast young chickens and guineas: singe, draw and prepare the fowl; +now rub the entire bird well with plenty of shortening. Dust very +lightly with flour, place in pan in hot oven for fifteen minutes; now +turn the fowl breast down in the pan and reduce the heat of the oven +to moderate. Baste every ten minutes with following mixture: + + One pint boiling water, + Two tablespoons butter. + +When fowl is tender turn on back to allow breast to brown, basting +every five minutes. Placing the breast of the chicken down in the pan +throws the bony structure of the carcass to the intense heat of the +oven. The constant basting causes the moisture to permeate the dry +white meat, making it juicy and tender. + +If you desire, lay a few strips of bacon over the breast when browning +it, just before you remove it from oven. It will improve the flavor. + + +CHICKEN SALAD SANDWICHES + +Cut the meat from a three-and-one-half-pound cold boiled fowl and then +put through the food chopper, using the coarsest knife. Place in a +bowl, adding one medium-sized head of lettuce, shredded fine. Place + + One small onion, grated, + One green pepper, minced fine, + One and one-half cups of mayonnaise or salad dressing, + Two and one-half teaspoons of salt, + One teaspoon of paprika. + +Mix and then fill into quart fruit jars. This amount will make from +forty to fifty sandwiches. + + +BAKED SQUAB + +Split the squab down the back with a sharp knife and then clean +thoroughly. Wash well and wipe dry. Place in cool place until needed. + +Mince the giblets fine and then parboil. Now soak stale bread until +soft. Squeeze dry and measure three-quarters of a cupful. Place in +frying pan and add + + One-quarter cup of finely minced celery leaves, + Minced giblets, + One onion, minced fine, + One teaspoon of salt, + One teaspoon of poultry seasoning, + Four tablespoons of shortening. + +Cook gently until onions are soft and then cool. Fill into squab and +then sew up with darning needle and stout string. Rub with shortening +and dust with cornflour. Place in a hot oven and bake, basting with +boiling water. + +When the back is well browned reduce the heat and turn the bird on its +back and let brown slowly, allowing fifty-five minutes for cooking the +squab. Filling may be placed in chicken or guinea if desired. + + +TENNESSEE TURKEY HASH + +Cut sufficient turkey in one-half inch blocks to measure two cupfuls. +Now add + + One cup of diced celery, + One onion, minced fine, + One tablespoon of butter, + One tablespoon of cornstarch. + +Mix thoroughly, then add + + One-half cup of boiling water. + +Cook slowly until the meat is very tender, then serve garnished with +finely chopped parsley and hot cornmeal waffles. + + +FILLET OF CHICKEN, POINDEXTER + +Singe, draw and then wash thoroughly a large stewing chicken and then +cook until tender. Let cool. Now cut the wings and take out the bones, +breaking as little as possible. Cut the breast into slices a little +larger than an oyster and remove the legs and thighs. Remove the bones +and then cut the meat into neat filets. If the meat breaks apart, +press firmly together and then season, roll in flour and dip in beaten +egg; then roll in fine bread crumbs. Press firmly. Fry until golden +brown in hot fat. This may be prepared early in the day and then set +in the oven to heat. + + +CHICKEN TAMALES + +Soak the corn husks in cold water for two hours. Place in a saucepan + + Two cups of chicken stock, + One teaspoon of salt, + Three-quarters cup of cornmeal. + +Cook until thick mush, cool and then place in a bowl + + Three-quarters cup of finely chopped chicken meat, + One onion, chopped fine, + Two green peppers, chopped fine, + Six olives, chopped fine, + Two dozen seeded raisins. + +Mix thoroughly and then drain the corn husks. Spread a layer of the +corn mush on one part, place a tablespoon of the chicken filling in +place and then cover with more corn mush, forming a roll a little +larger than a sausage. Tie securely in corn husk and place in a +steamer or a double boiler and cook for one and one-quarter hours. +Other meat may be used to replace the chicken and water may be used in +place of the chicken stock to make the mush. + + + + +HONEY RECIPES + + +CANDIED SWEET POTATOES WITH HONEY + +Place in an iron frying pan + + Three-quarters cup of honey, + Two tablespoons of shortening, + One-quarter teaspoon of mace, + One-quarter teaspoon of cinnamon. + +Bring to a boil and cook until it becomes thick, then add six boiled +sweet potatoes. Turn them frequently in syrup, adding four tablespoons +of water to prevent burning. Cook slowly for twenty minutes. + +NOTE.--Have the potatoes boiled and then peeled, and ready waiting +before putting the honey in the pan. + + +HONEY RICE PUDDING + +Wash one-half cup of rice thoroughly and then cook until tender and +the water absorbed in two and one-half cups of water. Turn into a +baking dish and add + + One cup of honey, + Three cups of milk, + One well-beaten egg, + One-half teaspoon of nutmeg. + +Stir to thoroughly mix and then bake in a slow oven for thirty +minutes. + + +HONEY ICING + +Boil one cup of honey until it forms a soft ball when tried in cold +water. Then pour in a fine stream upon the stiffly beaten white of one +egg. Beat until the mixture thickens and then spread on the cake. + + +NUT HONEY CAKE + +Place in a mixing bowl + + One cup of honey, + One cup of brown sugar, + Yolks of two eggs, + Nine tablespoons of shortening. + +Cream together and then add + + Three-quarters cup of sour milk, + One and one-half teaspoons of baking soda. + +Dissolve the baking soda in the sour milk, then add + + Four cups of flour, + Two teaspoons of cinnamon, + One-half teaspoon of allspice, + One-half teaspoon of cloves, + One-half teaspoon of nutmeg, + One cup of finely chopped raisins, + One cup of finely chopped nuts, + One tablespoon of baking powder. + +Mix thoroughly and then cut and fold in the stiffly beaten whites +of two eggs. Pour into well-greased and floured pan and bake in a +moderate oven for forty minutes. Ice with butter cream icing. + + +HONEY CUSTARD + +Place two cups of milk in a mixing bowl and add + + Three-quarters cup of honey, + One-quarter teaspoon of nutmeg, + Two eggs. + +Beat to thoroughly mix and then pour into custard cups. Place cups in +a baking pan containing water and bake in a slow oven until firm in +center. + + +HONEY RAISIN TAPIOCA + +Wash one cup of tapioca well and then place in a saucepan and add + + One cup of honey, + Four cups of water. + +Bring to a boil and cook slowly until clear and the tapioca is soft, +then add + + One-half package of seeded raisins, + Yolk of one egg. + +Stir to thoroughly blend and then cook fifteen minutes. Serve with +fruit whip made of + + One-half glass of jelly, + White of one egg. + +Beat until the mixture holds its shape. + + +HONEY COOKIES + +Place in a mixing bowl + + Three-quarters cup of brown sugar, + Three-quarters cup of honey, + One egg, + Seven tablespoons of shortening. + +Beat to blend and then add + + Three and three-quarter cups of flour, + One-half cup of seeded raisins, + One-half cup of finely chopped nuts, + One teaspoon of baking powder, + One teaspoon of mace. + +Roll and cut and then bake in a moderate oven for ten minutes. + + +HONEY CAKES + + One cup of honey, + One-half cup of brown sugar, + One-half cup of shortening. + +Cream well and then add + + Yolks of three eggs, + Four cups of sifted flour, + One teaspoon of cinnamon, + One-half teaspoon of nutmeg, + One-half teaspoon of salt, + One and one-half teaspoons of baking soda, dissolved in, + One cup of sour milk. + +Beat to thoroughly mix and then cut and fold in the stiffly beaten +whites of three eggs. Pour into a well-greased and floured baking +pan, about one inch deep. Bake in a moderate oven and cool. Cover with +honey icing. + + +MALVERN CREAM + +Place in a saucepan + + Three-quarters cup of honey, + Two cups of milk, + Six level tablespoons of cornstarch. + +Dissolve the starch in cold milk and honey and then place on the stove +and bring to a boil. Cook for five minutes. Now add + + One teaspoon of vanilla, + One-quarter teaspoon of nutmeg. + +Beat to thoroughly mix and then rinse custard cups in cold water. Pour +in the pudding and set aside to mould. When ready to serve unmould and +serve with crushed fruit. + + +HONEY APPLE PUDDING + + Two cups of stewed apples, + One cup of honey, + One-half cup of brown sugar, + Four tablespoons of shortening, + Two cups of fine bread crumbs, + One and one-half cups of flour, + Two level tablespoons of baking powder, + Two teaspoons of cinnamon, + One-half teaspoon of cloves. + +Beat to mix and then put into a baking dish and bake in a slow oven +for thirty-five minutes. Serve with a thin apple sauce, sweetened with +honey. + + +HONEY AND RASPBERRY ADE + +Place three baskets of well-washed raspberries in a saucepan and add + + One quart of water, + One and one-half cups of honey, + One-quarter teaspoon of nutmeg. + +Bring to a boil and cook slowly until the fruit is soft, mashing +frequently with the potato masher. Cool and strain into punch bowl. +Add a piece of ice and the juice of one orange or one lemon. + + + + +FATS + + +Fat is a heat-or fuel-producing food which is very valuable in cold +weather for supplying the body with heat and energy. Often foods that +are cooked in fat are termed indigestible; this means that the food is +not utilized in the body and, owing to some digestive disturbances, it +becomes part of the waste. Recent experiments tend to show that animal +fats are assimilated fairly well; undoubtedly it is the misuse of fat +that is used for frying purposes that has given many fried foods their +bad reputation. Every normal person requires a certain amount of fat. + +Make it a rule when serving fried food to have an acid food, either a +vegetable or a garnish, accompany the dish. + +Here are just a few things to keep in mind when planning to serve +fried foods: Use very small quantities of foods that are cooked in fat +for people occupying sedentary positions, while those who are employed +in active or laborious work may eat a larger proportion. Persons +who are working at hard manual labor, out of doors, will be able +to assimilate daily portions of fried food without any physical +disturbances. + +For digestion's sake, learn to serve: + + Juice of lemon with fried fish, + Apple sauce with pork or goose, + Cranberry or currant jelly with poultry, lamb or mutton, + Horseradish with beef. + +It is a curious thing that nature demands these combinations to +equalize the fatty content of the meal. Save and clarify the various +fats and utilize each particular kind, so that there need be no waste. +Chop all bits of suet fine and place in a double boiler and then +render. Chicken and pork fat may be rendered in this way. + +An excellent shortening that may be used to replace butter in cooking +and baking may be made from chicken fat, of which there is usually +three or more ounces in one fat bird. Remove the fat from the bird +and place in cold salt water for one hour and then drain and cut into +small pieces. Render in a double boiler. Pour into a jar and allow to +harden. Now, when using this fat, use one-third less than the amount +called for in the recipe. To make pastry, allow four tablespoonfuls +of this chicken fat to each cup of flour. Chicken fat may be used to +replace butter for seasoning vegetables and mashed potatoes. This is +a pure fat free from moisture and seasoning and will go farther than +butter. + +Generally, in speaking of the term "drippings," it meant to include +fats that cook out from the roast beef, pot roast, soups and corned +beef. This fat is clarified and then used for sauteing. It cannot be +used with good results for making pastry and cakes. + +To clarify fat: Put the fat in a saucepan and add one cupful of cold +water to every pound of fat. Add + + One-fourth teaspoon of bicarbonate of soda, + One-half teaspoon of salt + +Bring to a boil and then simmer slowly for ten minutes. Pour through +a strainer lined with cheesecloth and allow to harden, then cut into +pieces. Reheat and pour into jars. Bacon, sausage and ham fats may be +blended with beef drippings for frying purposes. + +Mutton or lamb fat must be clarified and then blended with ham and +bacon or sausage fat. Fat from bacon, ham and sausages may be used for +flavoring vegetables in place of butter, for cooking omelets, potato +cakes, mush and scrapple. It is a splendid seasoning to use for +macaroni, baked beans with tomato sauce, dried beans and peas in soups +and when cooking dried lima beans. There is really no need to allow a +spoonful of these fats to be wasted. Fats that are not available for +table use should be collected and made into soap. + +Do not be falsely economical in trying to do deep frying with these +fats. They not only will not hold the temperature for successful +frying without scorching, but they frequently soak into the food and +make it unfit to eat. + +The late war has brought many good vegetable oils upon the market that +are ideal for cooking purposes and are preferable to the animal +fats for all cooking. They not only hold a high temperature without +burning, but also they may be used repeatedly if they are strained +each time after using. Food cooked in vegetable oil does not absorb +the fat and it is more digestible and really more economical. + + + + +FRYING + + +There are two methods of frying: + +_First_.--Sauteing--cooking food in the pan with just sufficient fat +to prevent scorching. This method is commonly used, but has nothing +to really recommend it, as the food absorbs quantities of grease. This +makes it difficult to digest. + +_Second_.--Deep-fat frying--it is usual to dip the food to be fried in +a mixture to coat it and then to roll it in fine bread crumbs and then +cook in sufficient fat to cover. This forms an air-tight cover that +prevents the grease from soaking through. A few essential utensils are +necessary to produce successful results; first, a heavy kettle that +will not tilt, and second, a frying basket, so that the food may be +removed quickly when cooked. + +The correct temperature for deep-fat frying is 350 degrees Fahrenheit, +for raw foods, such as crullers, fish, fritters, potatoes, etc. For +cooked dishes and oysters, cheeseballs, etc., 370 degrees Fahrenheit. + +Do not attempt to cook large quantities at one time. This will cause a +sudden drop in the temperature of the fat, allowing it to permeate the +food which is cooking and thus give a greasy product. + +Now for a word of protection. Do not use too large a kettle. Keep a +bucket of sand handy in the kitchen, and if for any reason the fat +catches fire, throw sand on it; do not attempt to remove it from the +stove; serious burns are apt to result. Just turn out the light and +throw sand on the fire. Keep the fact in mind that water spreads the +flames; if no sand is at hand, use salt or flour. + + +MOCK CHERRY PIE + +Pick over one and one-half cups of cranberries; then place in a +saucepan and add + + Three-quarters cup of raisins, + One cup of water. + +Cook slowly until the berries are soft, and then cool. Now place + + Three-quarters cup of sugar, + One-half cup of flour. + +in a bowl and rub between the hands to mix. Add sugar and flour and +stir until dissolved. Bring to a boil and cook for a few minutes. +Cool. Bake between two crusts. This amount will make two pies. + + +CRANBERRY ROLL + +Place in a bowl + + Two cups of sifted flour, + One-half teaspoon of salt, + Four teaspoons of baking powder, + Six tablespoons of sugar. + +Sift to mix and then rub in four tablespoons of shortening and mix to +a dough with two-thirds cup of water or milk. Work to a smooth +dough and then roll out one-quarter inch thick. Spread with a thick +cranberry conserve; roll as for jelly-roll, tucking the ends in +securely. Place in a well-greased baking pan and bake in a moderate +oven for ten minutes. Start basting with + + One-half cup of syrup, + Four tablespoons of water. + +Serve the roll with cranberry sauce. + + +STRAWBERRY CUSTARD TART + +This old English sweet is delicious. Line a pie tin with plain pastry +and then cover the bottom of the prepared tin with strawberries. Then +place in a bowl + + One cup of milk, + Two eggs, + One-half cup of sugar. + +Beat with egg-beater to thoroughly mix and then pour over the berries. +Dust the top lightly with nutmeg and bake in a slow oven until the +custard is firm. Set aside to cool. Dot the top with strawberry +preserves. + + +CRANBERRY CONSERVE + +Look over carefully and remove all the bruised and spoiled berries +from one quart of cranberries. Place in a saucepan and add one cup of +water. Cook slowly until soft and then rub through a sieve. Return to +the saucepan and add + + Two cups of sugar, + One cup of seeded raisins. + +Bring to a boil and cook for ten minutes. Pour into a dish and set +aside to cool. + + +CREAM PUFFS + +Place one cup of water in a saucepan and add one-half cup of +shortening. Bring to a boil and then add one and one-quarter cups of +flour, stirring constantly. Cook until the mixture forms into a ball +on the spoon, then lift into a bowl and now beat in three eggs, one at +a time. Beat in each egg until well blended. Drop by the spoonful on +well-greased baking sheet three inches apart. Bake for twenty minutes +in a hot oven, then reduce the heat to moderate and bake for fifteen +minutes longer. Do not open the oven door for ten minutes after +putting the puffs in the oven. + + +PEACH ROLL + +Place in a mixing bowl + + Two cups of flour, + One teaspoon of salt, + Four teaspoons of baking powder, + Three tablespoons of sugar. + +Sift to mix and then rub in five tablespoons of shortening, and mix +to a dough with two-thirds of a cup of ice-cold water. Roll out on a +well-floured pastry board one-quarter inch thick. Now cover with the +prepared peaches and then sift over + + One-half cup of sugar, + One-half teaspoon of cinnamon. + +Roll as for jelly roll, tucking the ends in securely. Place in +a well-greased and floured pan and bake in a moderate oven for +forty-five minutes. Baste every ten minutes with + + One-half cup of syrup, + Five tablespoons of water, + One-quarter teaspoon of nutmeg. + +Stir to thoroughly mix before basting the roll. Remove the roll to a +large platter when baked and serve cold, with crushed and sweetened +peaches in place of a sauce. + +To prepare the peaches for the roll select the fully ripe peaches +and cut into thin slices; if they are clinging stones, cut into small +pieces. + + +CHOCOLATE PIE + +Place in a saucepan + + One and one-half cups of water, + One-half cup of cocoa, + One-half cup of cornstarch, + One cup of sugar. + +Stir until the cornstarch is dissolved and then bring to a boil and +cook for five minutes. Cool and then pour into pastry lined pie tin. +Bake in a slow oven for thirty minutes. + + +BUTTERSCOTCH PIE + +Line a pie tin with plain pastry and then place in a saucepan + + Three tablespoons of butter, + One cup of brown sugar. + +Heat slowly and cook for three minutes. Then place one and one-half +cups of cold milk in a bowl and add four level tablespoons of +cornstarch to the milk. Stir to dissolve the starch and add to the +cooked sugar and stir constantly to thoroughly blend. Bring to a boil +and cook for three minutes. Cool and add + + One well-beaten egg. + +Then pour into the prepared pie plate. Care must be taken not to let +the sugar caramel. + + +ARTICHOKES + +The artichoke is a plant closely resembling the thistle, and it is +extensively cultivated for its flowering head. The head is gathered +just before the flower expands. The eatable portion is the fleshy part +of the calyx, the bottom or basin of the blossom and the true base of +the leaves of the flower. + +The flesh of the artichokes correspond closely to that which the +old world folks call the cheese of the thistle. On the Continent, +in Europe, the artichoke is frequently served raw, as a salad, with +either French or Parisian dressing. Under ordinary circumstances +the fruit as prepared for market will keep several weeks. The canned +artichoke, which was imported quite extensively before the war, +consisted of the fronds and bottoms. It came in large quantities from +both France and Italy. + +The artichoke buds are used exclusively for garnishing. + + +THE JERUSALEM ARTICHOKE + +This kind of artichoke is a tuber of the species of the sunflower; +it resembles somewhat the Irish potato. It has a sweetish flavor and +contains a large amount of natural water. This species of artichoke is +more valuable than the common artichoke. + +The two principal types of the Jerusalem artichokes are + + First: Long with reddish skin, + Second: Round, knobby and white in color. + +On the Continent they are frequently eaten raw, with just a plain +seasoning of salt, pepper and vinegar; in fact, much as we eat the +American radish. They are frequently made into soup. + +The word Jerusalem is a queer cross of dialect from the Italian word +_girasole_, meaning sunflower. + + +TO COOK + +Soak the fruit in a bowl of cold water for two hours; then shake about +in the water freely to remove all traces of sand. Plunge into boiling +water and cook until tender; then drain. Serve in choice of following +methods: + + +ARTICHOKE HOLLANDAISE SAUCE + +Prepare artichoke as given above. Cut into pieces; then cook until +tender; drain and lift each portion on a thin slice of toasted bread. +Cover with Hollandaise dressing. + + +ARTICHOKE VINAIGRETTE + +Cut one cold boiled artichoke into quarters; then place in deep bowl +and cover with following dressing. Place in a bowl + + One teaspoon of sugar, + One-half teaspoon of salt, + One-half teaspoon of paprika, + One-half teaspoon of mustard, + Juice of one-half lemon or two tablespoons of vinegar, + Five tablespoons of salad oil. + +Beat to thoroughly mix. Now add one tablespoon of grated onion and +stir until well blended. Place artichoke in nest of lettuce; pour over +dressing. Serve garnished with finely chopped pimento. + + +ARTICHOKE FRIED IN BATTER + +Cook artichoke until tender; drain and cut into eighths; dip in the +batter; fry until golden brown in hot fat. Serve with cheese sauce. + +Break in a bowl + + One egg, + Two tablespoons of water, + +Beat to mix. Add + + Seven level tablespoons of flour, + One-half teaspoon of salt, + One-quarter teaspoon of pepper, + One teaspoon of vinegar, + One teaspoon of grated onion. + +Beat well to mix; now dip artichoke in flour; then shake to loosen +excess flour. Now dip in batter; fry golden brown. + + + + +ONIONS + + +ONION AND POTATO MINCE + +Pare and slice sufficient onions to measure one cupful. Parboil and +then drain. Now place four tablespoons of fat in a frying pan and add +the onions and one and a half cups of mashed potatoes. Turn constantly +until well blended and then form into an omelet shape in a pan, and +turn on a warm platter and serve with cream sauce. + + +ONIONS IN RAMEKINS + +Peel and boil until tender one dozen medium-sized onions. Drain and +then place in ramekins. Season and cover with cream sauce. Dust the +top with a few breadcrumbs and then sprinkle with one teaspoon of +grated cheese. Dust lightly with paprika and then bake for fifteen +minutes in a moderate oven. + + +ONIONS FRIED IN BUTTER + +Pare and cook one dozen medium-sized onions until tender, taking care +that they do not break. Drain and then cool, and when ready to prepare +dip in batter and then fry in hot fat, and serve with Hollandaise +sauce. How to prepare the batter: + +Place in a bowl + + Six tablespoons of water, + Eight tablespoons of flour, + One-half teaspoon of salt. + +Beat to mix and then roll the onions in flour and then dip in a batter +and fry until golden brown in hot fat. + + +FRENCH FRIED ONIONS + +Peel large onions and then cut into one-half-inch slices. Fry until +golden brown in hot fat and serve as a garnish with omelets, fish, +cold meat, etc. + + +BAKED ONIONS + +Large or Spanish onions are best for this dish. Peel the onions and +then boil until tender, and then take care that the onion does not +become soft. Lift and then cool, and carefully remove the centres. +Now prepare the following as a filling for four large or eight +medium-sized onions. + + Four tablespoons of grated cheese, + Six tablespoons of fine bread crumbs, + One teaspoon of salt, + One teaspoon of paprika, + Two teaspoons of finely minced parsley, + One egg. + +Mix thoroughly to blend and then fill the cavity of the onions, +forming into a point or top one inch over the onion. Dust the onion +lightly with flour and then place in a baking dish. Now baste onions +with melted shortening and bake for twenty-five minutes in a moderate +oven. Chop the onions which have been removed from the centres very +fine and add to one cup of cream sauce with + + One and one-half teaspoons of salt, + One-half teaspoon of white pepper, + Three tablespoons of parsley, + One well-beaten egg. + +Beat to mix thoroughly and then heat to the boiling point. Serve over +the baked onions. This dish will replace meat for luncheon. + + +SWISS ONION AND POTATO PANCAKES + +Peel and put two Spanish onions through the food chopper, using a +fine knife. Place in a bowl and then pare and grate four medium-sized +potatoes into a bowl and add + + Three-quarters cup of milk, + One egg, + One tablespoon of syrup, + One and one-half teaspoons of salt, + One-half teaspoon of pepper, + Seven-eighths cup of flour, + Two level teaspoons of baking powder, + Two level teaspoons of shortening. + +Beat to mix and then fry like pancakes. Serve with parsley butter. + + +ONION CUSTARD + +Chop sufficient onions to measure one-half cup. Parboil and then +drain. Now place in a bowl + + One and one-half cups of milk, + Two eggs, + One teaspoon of salt, + One teaspoon of paprika, + Two tablespoons of finely chopped parsley. + +Beat to mix and then grease the custard cups. Add one-half cup of fine +breadcrumbs to the prepared onions. Mix well and then divide into six +cups. Pour the prepared custard on the top. Place the cups in a baking +pan, add one quart of water and then place in a moderate oven and bake +until firm in the centre, usually about twenty-five minutes. The water +in the baking pan prevents the custards from cooking too fast. Serve +in the cups or let stand for five minutes before taking from the mould +and putting on a slice of toast. + + +PARSLEY BUTTER + + Two tablespoons of butter, + Three tablespoons of finely minced parsley, + One teaspoon of lemon juice. + +Beat to a smooth paste and use. This dish will replace potatoes in the +luncheon menu. + + +HAVANA BANANA PASTRY + + Two cups of flour, + One-half teaspoon of salt, + Two teaspoons of baking powder, + One tablespoon of sugar. + +Place in a mixing bowl and sift to thoroughly mix. Now rub into the +prepared flour eight tablespoons of shortening and then mix to a dough +with one-half cup of ice-cold water. Roll the pastry on a slightly +floured pastry board one-fourth inch thick; cut in oblongs three +inches wide and six inches long. Peel the banana and lay on the +pastry; sprinkle with + + One teaspoon of brown sugar, + Pinch of nutmeg, + Pinch of cinnamon, + One-half teaspoon of butter. + +Brush the edges of the pastry with cold water and press firmly +together, inclosing the banana. Lay on a well-greased and floured +baking sheet, placing the side which was fastened together down. Brush +with beaten egg and bake in a moderate oven for eighteen minutes. +Serve just as you would other pastries. + + +FRIED BANANAS + +Peel the bananas and then cut into two; roll in flour and then dip in +beaten egg and roll in fine crumbs. Fry until golden brown and serve +with broiled steak or chops or chicken fricassee. + + +BANANA CUSTARD PIE + +Pare and then rub through a fine sieve sufficient bananas to measure +one cup. Place in a mixing bowl and add + + One-half cup of sugar, + Juice of one lemon, + One-quarter teaspoon of grated rind of lemon. + +Stir to mix and then add slowly, beating to mix + + One cup of milk, + Yolk of one egg, + One whole egg, + One-quarter teaspoon of nutmeg. + +Beat to mix and then pour in a pie plate lined with plain pastry. Bake +in a slow oven for twenty-five minutes and then cool. Use the white of +egg and one-half glass of jelly for fruit whip. + + +BANANA ICE CREAM + + One and one-half cups of banana pulp, + One cup of sugar, + Juice of one lemon. + +Place in a mixing bowl and then cover and set aside. Now place + + Two and one-half cups of milk, + Four tablespoons of cornstarch, + +in a saucepan and stir to dissolve the starch. Bring to a boil and +cook for five minutes. Add the yolks of two eggs. Beat to thoroughly +mix and add the banana mixture. Beat hard to blend. Now beat into the +mixture the stiffly beaten whites of the two eggs. Freeze in the usual +manner, using three parts ice to one part salt. This amount will make +three pints of ice-cream. + + +BANANA STUFFING FOR CHICKEN + +Pare and rub through a sieve four bananas. Place in a bowl and add + + One-half grated onion, + One green pepper, chopped fine, + Three tablespoons of finely chopped parsley, + Four slices of bacon chopped fine, + One and one-quarter cups of bread crumbs, + Pinch of thyme, + One egg, + One teaspoon of salt. + +Mix thoroughly and then fill into the chicken and roast in the usual +manner. + + +BANANA FRITTERS + +Place in a mixing bowl + + One cup of banana pulp, + One-quarter cup of sugar, + Yolks of two eggs, + One tablespoon of shortening. + +Beat to mix and then add + + One and one-half cups of flour, + One and one-half teaspoons of baking powder. + +Beat to mix and then cut and fold into the mixture whites of two eggs, +beaten stiff. Fry in deep fat until golden brown and then serve with +banana sauce. + + +BAKED BANANAS + +Wash the bananas and remove just one strip from the top. Place in a +baking pan and add one-half cup of water and bake in a moderate oven +for one-half hour. + + +BANANA MUFFINS + +Rub a sufficient number of bananas through a sieve to measure one cup. +Place in a mixing bowl and add + + One cup of brown sugar, + Four tablespoons of shortening, + Two cups of flour, + Five teaspoons of baking powder, + One cup of milk, + One-half teaspoon of nutmeg. + +Beat to mix and then bake in well-greased and floured muffin pans in a +moderate oven for twenty-five minutes. Ice the tops with water-icing. + + +RICE BANANAS AND POACHED EGGS + +Cook one-fourth cup of rice in one and one-fourth cups of water until +the rice is soft and the water absorbed. Place in a baking dish and +cover one inch deep with sliced bananas. Place in the oven and bake +for ten minutes. Now lay on one poached egg for each service. Garnish +with a strip of bacon and serve with parsley sauce. + + +BANANA PANCAKES + +Place in a mixing bowl + + One cup of crushed bananas, + One cup of milk, + One and one-half cups of flour, + Two tablespoons of syrup, + Two tablespoons of shortening, + One egg, + Two teaspoons of baking powder. + +Beat to mix and then bake in the usual manner on a well-greased +smoking hot frying pan. + + +BANANA SAUCE + + One-half cup of crushed banana, + One-half cup of sugar, + One teaspoon of vanilla, + Juice of one orange. + +Beat to mix and then serve with the fritters. + + +FISH + +Fish are divided into two classes--those having backbones, which are +called vertebrates; and those which have no backbones, and are called +shellfish. + +The vertebrates are classified as fresh and salt-water fish, and +they contain both white and dark meat. Fish is similar to meat +in composition and structure and is classed among the protein or +body-building foods; it may replace meat or its equivalent on the +menu. + +The muscle consists of a bundle of fibers, bound together by a +connective tissue; it is so tender that it requires much less time +to cook than meat. Fish, as a rule, contains less fat than meat, and +while there is considerable refuse, it will be found to be about equal +to the bone in meat. + +The methods of cooking fish are: Broiling, boiling, baking, deep fat +frying and sauteing. + + +TO BOIL FISH + +Cleanse and prepare the fish. Tie in a piece of cheese-cloth and then +plunge into a kettle of boiling court bouillon. Cook, allowing twenty +minutes to the pound. Lift, drain well and then turn on a hot platter, +laying a napkin under the fish to absorb the moisture. Serve with +either cream, Hollandaise, egg or tomato sauce and garnish with slices +of hard-boiled egg, beet and carrots cut in dice or capers, diced +beets, slices of lemon. + + +BAKED FISH + +Cleanse and prepare the fish, leaving the head and tail on the body, +but remove the eyes and fins. Now prepare a filling as follows: + + One cup of bread crumbs, + Three tablespoons of shortening, + One teaspoon of salt, + One teaspoon of paprika, + One small onion grated, + One egg. + +Mix and then fill into the fish. Fasten the opening with a string +or with toothpicks. Place in a baking dish and rub with plenty of +shortening. Dust with flour and place in a hot oven to bake. Baste +every fifteen minutes with boiling water. Allow eighteen minutes to +the pound and twenty minutes for the fish to heat thoroughly and start +baking. + + +COURT BOUILLON + +Place five pints of water in a fish kettle and add + + One small onion, sliced, + One clove, + Three branches of parsley, + One small red pepper, + One-half bay leaf, + One teaspoon of paprika, + One teaspoon of celery salt, + Two teaspoons of salt, + One-half cup of vinegar, + One fagot of soup herbs. + +Bring to a boil and cook the fish. Strain and set aside to cook fish +in again. + + +FISH SAUCE + +Strain the liquid left in the pan after removing the fish and add +sufficient boiling water to make one cup. Place in a saucepan and add + + Two level tablespoons of cornstarch, dissolved in three level + tablespoons of water, + One tablespoon of butter, + One tablespoon of Worcestershire sauce, + One teaspoon of salt, + One teaspoon of paprika, + Juice of one-half lemon. + +Bring to a boil, cook for five minutes and serve with fish. + + +TO BROIL FISH + +Cleanse the fish, leaving the small fish whole, split the large fish +and then brush with melted shortening and broil, allowing ten minutes +for small fish and ten minutes to the pound for larger ones. + +Large fish will require thirty to forty-five minutes. Lift to a hot +platter and spread with + + Two tablespoons of butter, + Two tablespoons of parsley, + One tablespoon of Worcestershire sauce, + One tablespoon of lemon juice. + +Mix well and then garnish with slices of lemon and parsley. + + +CREOLE FRIED FISH + +The creole fried fish is a crisp golden brown. It is prepared as +follows: Clean the fish and then wash and drain and roll it in flour. +Place in a pan containing hot fat and fry until golden brown. Place +in the oven, if the fish is large, until all is cooked and to finish +cooking. + + +FRIED FISH + +Small fish, like smelts, brook trout, perch, butter fish, etc., may be +well cleaned, dried and then dipped in beaten egg and rolled in fine +crumbs. Large fish should be cut into suitable pieces; sliced fish may +also be prepared in this manner. + + +SAUTEING + +Fish should be well cleaned and then fried in sufficient fat to +prevent sticking. + + +COCOANUT PUDDING + +Place in a mixing bowl + + One cup of bread crumbs, + One cup of sifted flour, + One-half teaspoon of salt, + One tablespoon of baking powder, + Three-quarters cup of cocoanut, + One egg, + One cup of milk. + +Beat to thoroughly mix and pour into well-greased custard cups or +pudding pan and bake in a moderate oven for thirty-five minutes. Serve +with lemon sauce. + + +SNOW PUDDING + +Place in a saucepan + + One cup of milk, + Four level tablespoons of cornstarch. + +Stir to dissolve and then bring to a boil and cook slowly for five +minutes. Now add + + Six tablespoons of sugar, + Stiffly beaten white of one egg, + One teaspoon of vanilla. + +Beat thoroughly to blend. Pour in four custard cups and set in a cool +place to mould. Serve with custard sauce. + + +FRUIT PUDDING + +Place in a bowl + + One cup of molasses, + +And add + + One cup of sour milk, + One egg, + One teaspoon of baking soda, + Five tablespoons of shortening, + One teaspoon of cinnamon, + One-half teaspoon of allspice, + Four tablespoons of cocoa, + One and one-half cups of coarse bread crumbs, + One and one-half cups of wheat flour, + One-half cup of seeded raisins, + Two teaspoons of baking powder. + +Mix in the order given, beating hard. Pour in well-greased and floured +mould. Boil and steam for two hours and then serve with vanilla or +cream sauce. + + +RICE PUDDING + +Wash one-half cup of rice in plenty of cold water. Place in a saucepan +and add three cups of boiling water. Cook slowly until water is +absorbed and then grease a baking dish well. Pour rice in a bowl and +add + + Two cups of milk, + One yolk of egg, + One-half cup of sugar, + One-half teaspoon of nutmeg, + One-half teaspoon of salt. + +Mix well and pour in a baking dish and bake in a slow oven for +thirty-five minutes. Cook and then place the left-over white of egg +and one-half glass of jelly in a bowl and beat until it will hold its +shape. Use as a whip for the pudding. + + +CHOCOLATE RICE PUDDING + +Wash one-half cup of rice in plenty of warm water and then place two +and one-half cups of boiling water in a saucepan and add the rice. +Cook until the rice is soft and the water absorbed. Now place three +ounces of chocolate, cut into fine pieces, in one quart of milk. Bring +to a boil and then add + + Three-quarters cup of sugar, + One-half teaspoon of cinnamon extract, + Two teaspoons of vanilla, + Two tablespoons of butter, + The prepared rice. + +Mix well and then pour into a baking dish and bake for forty minutes +in a moderate oven. Stir frequently. + + +PLUM PUDDING, ROMANY STYLE + + One cup of cooked oatmeal, + One cup of seedless raisins, + One cup of dried peaches, put through food chopper, + One cup of peanuts put through food chopper, + One-quarter cup of citron put through food chopper, + Two teaspoons of cinnamon, + One teaspoon of allspice, + One teaspoon of nutmeg, + One cup of syrup, + One egg, + One glass of jam or apple jelly. + +Mix and then pack into moulds, one-pound coffee can or tie it in a +pudding cloth. Boil for two hours. + + +BROWN BETTY + +Pare the apples and then slice thin. Now grease a pudding mould or +a baking dish. Place a layer one inch deep of apples, then layer of +bread crumbs. Repeat until the dish is full and then sprinkle each +layer with brown sugar and cinnamon, as it is placed. Now pour over +the dish sufficient thick, well-sweetened apple sauce to fill the +baking dish two-thirds full. Bake in a moderate oven for forty +minutes. + + +LEMON PUDDING + +Heat three-quarters cup of milk to the scalding point and then add + + One tablespoon of butter, + Five tablespoons of sugar. + +Pour over one-half cup of fine bread crumbs and then cool, and add + + Yolk of one egg, + Juice of one-half lemon, + Grated rind of one-quarter lemon, + One-quarter cup of water. + +Mix thoroughly before adding to the scalded bread crumbs. Pour into a +small baking dish and bake in a moderate oven for twenty minutes. + +Make a fruit whip of + + One-half glass of apple jelly, + White of one egg. + +Beat until mixture will hold its shape. Pile on pudding and brown in +the oven for five minutes. Set aside to cool. + + +CRUMB COOKIES + + One cup of molasses, + One-half cup of brown sugar, + Six tablespoons of shortening, + Two teaspoons of cinnamon, + One-half teaspoon of ginger, + One-half teaspoon of allspice, + One egg, + Five tablespoons of sour milk. + +Beat to mix and then add + + Two and one-half cups of coarse bread crumbs + and sufficient flour to make a very stiff mixture. + +Drop by the spoonful on well-greased baking sheet, three inches apart. +Bake in a moderate oven for ten minutes. + + +CARAMEL PUDDING + +Make a caramel of + + One cup of sugar, + Four tablespoons of water, + One tablespoon of butter. + +Pour into a pudding dish and turn until the mixture thoroughly coats +the dish. Now place in a mixing bowl + + Three cups of apple sauce, + One cup of brown sugar, + Two cups of bread crumbs, + One-half cup of nutmeg. + +Beat to mix and then pour into a baking dish, and bake in a slow oven +for forty minutes, then turn out at once on a platter and serve with +caramel sauce. + + +RAISIN PUDDING + +Soak one-half cup of raisins in boiling water for one hour. Drain and +then add two ounces of candied citron, and sufficient stale bread to +make one cup of crumbs. Put all through the food chopper. Place in a +bowl and add + + One cup of brown sugar, + One cup of flour, + One tablespoon of baking powder, + Juice of one lemon, + Grated rind of one-half lemon, + Yolks of two eggs, + One cup of milk, + Three tablespoons of shortening. + +Beat to thoroughly mix and then cut and fold in the stiffly beaten +whites of two eggs. Pour into well-greased and floured one-quart +mould. Place the mould deep in a pan containing sufficient boiling +water to cover the mold two-thirds of its depth. Place in the oven +and bake for fifty minutes in a moderate oven. Unmould and serve with +Saboyon sauce. + + +PUMPKIN PUDDING + +Place in a bowl + + Eleven and one-half cups of steamed pumpkin drained dry, + One cup of milk, + Yolk of one egg, + One-half cup of sugar, + One teaspoon melted butter, + One teaspoon of cinnamon, + One-half teaspoon of nutmeg, + Two teaspoons of vanilla. + +Beat thoroughly to mix and then pour into well-greased custard cups. +Set cups in baking pan and pour in sufficient boiling water to half +fill the pan. Bake in a moderate oven for forty-five minutes and then +serve cold. Garnish with fruit whip or jelly. + + + + +SOUP + + +Soup, unless it is a thick cream or puree, contains little food value. +Rather, it is stimulating to the stomach and causes a free flow of the +digestive juices. Thus the food taken in after the soup has stimulated +the stomach is quickly absorbed and thus gives the body immediate +nourishment without distressing the digestion. + +The French lay great stress upon two essentials in making soup +successfully. First, it must not go below the boiling point, just a +gentle bubbling, and, second, after once started, no water should be +added. In making soup always use cold water to start with. Do not +use salt or any seasoning, and heat slowly, keeping the pot closely +covered. + +Protein, which is the chief constituent of meat, is drawn into the +liquid, making it very nutritious. Rapid boiling destroys the fine +aroma and volatile oils, which escape in the steam. + +Soups are divided into three classes: First, stock; second, cream; +third, fruit soups. + +Soups made from meat and bone are called stock; those without stock +are called cream, such as cream vegetable, clam and oyster soups, +and, lastly, those made from meat and bones, cooked by long and slow +boiling, which dissolves the soluble elements of the meat and bones +into the water and makes a very rich soup. + + +THE STOCK POT + +This should be a deep pot or kettle with a tight-fitting lid. This is +important, so that none of the steam may be lost by evaporation. The +steam contains the aroma or fine volatile oil and essentials which +pass into the air. In a fairly large family little meat need be +purchased for the stock pot if the housewife insists that all portions +of bone and trimming be sent with the purchased meat. The French +women look with horror on the American women leaving all the scrap and +trimming to the butcher. + + +TO MAKE THE STOCK + +A soup bone from the shin, beef, which is full of nutriment, will have +nearly one-half pound of meat on it. Take one pound of the scrag end +of the neck of veal and four quarts of water. Wash the bones and add +the cold water and bring slowly to a boil. Skim and then cover closely +and cook for four hours. By this time the meat will have fallen from +the bones. Strain and set aside to cool. Let stand overnight. This is +best. + +Then remove all fat from the top. This stock is the basis of all +soups, sauces and gravies. It is rich in mineral matter and gelatine. +The meat can be taken from the bones and run through the food chopper +and used for meat loaf, croquettes and meat biscuits or sausage, and +it will make mighty tasty hash when combined with potatoes and onions +for breakfast. + +You now have a delicious and nutritious broth, without seasoning of +any kind, which will keep in cold weather four or five days. In warm +weather it must be returned every second day to the pot, brought to +a boil and skimmed and then left to cool and finally put in the ice +box. Small portions of meat, ham, any trimming and bones that have +accumulated may be added. Chicken feet, scalded in boiling water to +loosen the outer skin, which must be peeled off, together with the +giblets of fowl, may be added to the stock pot. Seasoning and the +addition of vegetables cause it to sour. Many varieties of soup are +possible with the use of this stock. + + +OYSTER GUMBO + +Mince two medium-sized onions very fine and then place in a saucepan +and add + + One pint of hot water, + One pint of oyster liquid, + One pint of milk. + +Bring to a boil and cook for five minutes. Now add + + One-half cup of flour dissolved in + One-half cup of milk. + +Stir well until it reaches the boiling point, and then add + + Twenty-five oysters, + One tablespoon of file (gumbo powder), + One ounce of butter. + +Cook for five minutes and then pour the gumbo into a tureen and add +three tablespoons of finely chopped parsley. File, or gumbo powder, is +made by the Choxtaw Indians from young sassafras leaves. The Indians +gather the leaves, spread them upon the bark to dry and then grind +them into a fine powder, put it through a fine sieve and then pack it +into pouches or jars. It is sold in the French markets in New Orleans +and in all high-class importing groceries. The Indians use the +sassafras both medicinally and in cookery, and the Creoles quickly +discovered this and appreciated it when making their famous gumbo or +file. + + +VEGETABLE SOUP + +One pint of stock, one cup of tomato pulp, made by scalding the +peeling of tomatoes, or the canned tomatoes, may be used, and + + One-half cup of diced potatoes, + One-half cup of mixed vegetables; cabbage, turnips and peas, may + be added + One-half carrot cut in dice, + One tablespoon of parsley, + Two tablespoons of flour, + Salt and pepper to taste, + Portion of bunch of potherbs. + +Take a bunch of potherbs, divide into small bunches and tie each with +a string and then use one of these in the vegetable soup. Put the +remainder of the herbs in a fruit jar until needed again. + +Put the herbs in the stock, add the tomatoes and let simmer. Cook the +vegetables in one pint of water until tender and then add water and +all to the stock and add the seasoning and flour, mixed with a little +cold water, and cook for five minutes. + + +TO MAKE NOODLES + + One egg, + One tablespoon of water, + One-half teaspoon of salt. + +Beat together until well mixed and then add sufficient flour to make a +stiff dough. Knead until elastic--about two minutes--and then roll out +on a pastry board until as thin as paper, dusting the board lightly +with flour to prevent sticking. Permit it to stand for fifteen minutes +to dry and then cut into strings, thick and thin. Do this by rolling +up loosely, like a jelly roll, and then cut. Lay on a dish to dry. +When thoroughly dry they may be kept in a fruit jar. Part of the paste +may be stamped with small vegetable cutters and cooked in the soup +same as the noodles. + +Vegetables cut in fancy shapes, macaroni cut in small rings, +hard-boiled eggs in slices, cheese balls, slices of lemon, also rice +and barley, may be added to the soup. + +To make brown coloring: One-half cup of sugar cooked ten minutes in +an iron pan until burned black; then add one-half cupful of water. Let +come to a boil and then strain and bottle for use. + +The principal points to keep in mind when making soup are: + +First, draw out all of the juice and soluble flavors into the water. + +Second, retain that which we have drawn out by using a pot with a +tight-fitting lid. + +Third, use cold water with which to extract meat juices and flavors. + +Fourth, long, slow cooking. + +Fifth, flavoring and vegetables added after making stock prevent its +souring quickly. + +Sixth, do not use stock pot for other than it is intended. Care and +accurate judgment and measuring will give successful results. + +If most of the work is done in the morning while attending to the +kitchen duties, the stock-making will take little of your time. +Delicious gravies may be made by using stock instead of water. + + +CLEAR SOUP + +Use two tablespoons of fat and fry one onion until brown. Add two +tablespoons of flour and brown well and then pour in one pint of stock +and cook for five minutes, and then add seasoning, salt and pepper to +taste. Strain into a soup tureen and sprinkle with one tablespoon of +finely chopped parsley. Serve with bread cut in finger lengths and +toasted. + + +CELERY PUREE + +Use one pint of diced celery and cook in one cup of cold water until +tender and then put through a sieve and add one cup of stock, + + One cup of milk, + Two tablespoons of flour mixed with a little milk, + Seasoning, + Salt and pepper, + One tablespoon of chopped parsley and serve. + +To the clear soup may be added macaroni, noodles or any vegetables. +This is a good way to use left-over portions of vegetables that are +too small to serve alone. + + +FISH SOUP + +Use six slices of cod, hake or flounder. Mince four onions very fine +and then place the onions in a saucepan with + + Three tablespoons of cooking oil. + +Cook until tender, but not brown; then add + + One cup of tomatoes rubbed through a fine sieve, + One bunch of potherbs, + Three pints of water. + +Bring to a boil and cook slowly for twenty minutes and then add the +fish. Cook gently for thirty minutes and then add + + Six tablespoons of flour dissolved in + One-half cup of water, + One and one-half teaspoons of salt, + One teaspoon of paprika, + Juice of one lemon, + Grated rind of one-quarter lemon. + +Bring to a boil and cook for five minutes. Now lift the fish on slices +of nicely toasted bread and strain over this the soup. Garnish with +finely chopped parsley and one tablespoon of grated cheese. + + +FISH SOUPS + +The bouillabaisse of France and New Orleans is most delectable and may +well be served upon our tables frequently. The French and our Southern +cooking, especially the creoles, excel in the preparation of delicious +cream soups and purees. They are made entirely from vegetables. These +good folk have preserved an old-world custom; namely, the daily plate +of soup. The creoles have introduced a new variety of their own called +gumbo. + +Vegetables and milk are the basis for these soups. The vegetables are +cooked in water and then rubbed through a sieve. Equal parts of milk +are added and then thickened slightly and seasoned. When it is desired +to give additional food value, eggs may be added. + + +OYSTER BROTH + +Drain twenty-four oysters, saving the liquid. Wash and carefully look +over the oysters to free from bits of shell. Chop fine and place in +saucepan and measure the oyster liquid, adding sufficient water to +make two cups. Simmer slowly for fifteen minutes. Let boil up once. +Strain, season to taste with salt, pepper and then the broth is ready +to serve. Equally good hot or cold. + + +PUREE OF OYSTER + +Prepare two cups of thin cream sauce and add + + Twenty-five oysters, chopped fine, + One and one-half cups of oyster liquid, + One tablespoon of grated onion. + +Simmer slowly for twenty minutes and then bring to a scalding point. +Strain, season to taste with salt and pepper, adding two tablespoons +of finely minced parsley. + +Clams may be used to replace the oysters. + + +TO PREPARE A STEW + +Wash and look over the twenty-five stewing oysters carefully to free +them from bits of shell. Place in small stewing pan and heat until the +edges begin to curl. Then add + + Three cups of scalding milk, + Two tablespoons of butter, + One teaspoon of salt, + One-half teaspoon of paprika. + +Let the mixture come to the scalding point and then remove at once and +serve. + +Clams may be used to replace the oysters. + + +FISH SOUP + + One red beet, + Three medium-sized onions, + One carrot, + Three leeks, + Six branches of parsley, + One and one-half cups of finely chopped cabbage. + +Chop fine and then place in a saucepan and add two cups of cold water. +Cook gently until the vegetables are very soft and then add + + Three cups of fish stock. + +Stock made by cooking the head, fins and bones of one and one-half +pounds of fish. Season with + + Two teaspoons of salt, + One teaspoon of paprika, + Juice of one-half lemon, + Two tablespoons of butter. + +Simmer slowly for fifteen minutes and then place the prepared fish +in a tureen and pour over the broth. Sprinkle with paprika and finely +chopped parsley and then serve at once. + + +DEVILED CRABS + +Make a cream sauce by placing in a saucepan + + One cup of milk, + Five level tablespoons of flour. + +Stir with a wire spoon or fork until the flour is dissolved in the +milk and then bring to a boil. Stir constantly and cook for five +minutes after it reaches the boiling point. Then add + + One cup of crab meat, + One tablespoon of grated onion, + One tablespoon of finely minced parsley, + One tablespoon of Worcestershire sauce, + One and one-half teaspoons of salt, + One teaspoon of paprika, + One-half teaspoon of mustard. + +Mix thoroughly and then fill into the crab shells, filling the shell +slightly above the level. Dust lightly with flour and then brush with +beaten egg and cover with fine bread crumbs. Fry until golden brown +in hot fat. The crabs may be prepared earlier in the day and then +reheated for serving. + + +CELERY SOUP + +Wash and thoroughly cleanse the celery and then chop fine. Place one +pint of finely chopped celery in a saucepan and add three cups of cold +water. Bring to a boil and cook until the celery is very soft. Rub +through a fine sieve and then measure, and add + + One cup of milk, + Two tablespoons of flour. + +to every cup of the celery puree. Dissolve the flour in cold milk and +then add the celery puree. Bring to a boil and cook for ten minutes. +Season, adding one teaspoon of butter for flavoring. A faggot of soup +herbs may be added to the celery if desired. + + +CREAM SOUPS + +Cream soups are a combination of vegetables, puree and milk. Almost +all of the green vegetables will make delicious soups. Clean the +vegetables well and then cut into small pieces. Place in a saucepan +and cover with cold water and bring to a boil. Cook slowly until +tender and then mash well; then rub through a fine sieve. Use this +vegetable stock with equal parts of milk to make the soup. + +Carrots, peas, tomatoes, turnips, corn, beans, celery, lettuce, +potatoes, beets, cucumbers, asparagus, all these afford a splendid +variety. + +Allow one level tablespoon of flour for thickening and dissolve the +flour in cold water before adding. Bring quickly to a boil and then +season. Add two tablespoons of butter for flavoring and then serve. + +French, Swiss and Italians serve grated cheese and paprika with all +cream soups. + + +CREAM OF ONION + +Place two cups of thinly sliced onions in a saucepan and add one cup +of cold water. Cook until soft and then rub through a fine sieve. +Measure and return to the saucepan, and add one cup of milk for every +cup of onion puree and two level tablespoons of flour to every cup of +milk. Stir to dissolve the flour, then bring to a boil and cook slowly +for five minutes. Season, using salt and white pepper. Serve, then +add one tablespoon of butter to every quart of cream soup. Croutons or +toasted strips of bread make a delicious accompaniment to cream soups. + +How to prepare croutons: Cut slices of bread into one-inch blocks and +place in a baking sheet and bake until golden brown. Place in a tin +box or jar and seal. When ready to use just reheat to crisp and then +serve. Stale bread may be used for this purpose. + + +CREAM OF TOMATO + +Place two cups of stewed tomatoes in a saucepan and add + + One onion, chopped fine, + One faggot of soup herbs, + Pinch of cloves. + +Cook gently for ten minutes and then run through a fine sieve. Now +place in a saucepan + + Two cups of milk, + Five tablespoons of cornstarch. + +Stir until dissolved and then bring to a boil and cook for five +minutes. Add to prepared tomato, beating well to thoroughly mix. Now +add + + One teaspoon of salt, + One-half teaspoon of pepper, + One tablespoon of butter. + +The making of the cream sauce and then adding the prepared tomato +prevents curdling. + + +TOMATO PUREE + + One pint of stewed tomatoes, + Two onions chopped fine, + One carrot cut in dice, + One faggot of soup herbs, + One pint of water. + +Cook slowly until the vegetables are soft, rub through a sieve and +then dissolve + + Four tablespoons of cornstarch in + Five tablespoons of cold water. + +Add to the tomato sauce mixture with + + Two tablespoons of butter, + One and one-half teaspoons of salt, + One-half teaspoon of pepper. + +Cook slowly for ten minutes. + + +VEGETABLE PUREE + +Pare and cut in dice + + Six medium-sized turnips, + Four medium-sized carrots, + Six medium-sized onions. + +Chop fine + + One small head of cabbage, + Four branches of celery, + One bunch of potherbs, + One teaspoon of thyme. + +Place in a saucepan and add seven pints of cold water. Bring to a +boil and cook slowly for two hours. Mash through a fine sieve and then +return to the kettle and add + + One-half cup of flour dissolved in + One cup of milk, + One and one-half tablespoons of salt, + One teaspoon of pepper, + Two well-beaten eggs, + Butter, size of large walnut or one ounce. + +Stir to thoroughly blend and then add one-quarter cup of finely +chopped parsley. Serve with toast. + + +CABBAGE SOUP + + Two quarts of water, + Three onions, chopped fine, + One faggot of soup herbs, + Two slices of salt pork, cut into dice, + One and one-quarter pounds of soup meat, with bone in it, + Two and one-half cups of finely shredded cabbage. + +Place in a saucepan and cook slowly for one and three-quarter hours. +Now add two tablespoons of flour, dissolved in one-quarter cup of +water, and season with + + One tablespoon of salt, + One teaspoon of pepper, + One-half teaspoon of thyme. + + +CREAM OF CUCUMBER + +Pare and grate one large cucumber, and then place in a saucepan and +add + + One cup of cold water, + One tablespoon of grated onion. + +Bring to a boil and cook slowly for ten minutes. Rub through a fine +sieve and add + + Four cups of milk, + Six tablespoons of flour. + +Stir to dissolve the flour, and then bring to a boil and cook slowly +for five minutes. Now add + + One teaspoon of salt, + One-half teaspoon of paprika, + One quarter green pepper, chopped fine, + One tablespoon of butter, + +Beat hard to mix. + + +CREAM OF CORN, SUPREME + +Use a corn scraper and then score and scrape the pulp from four large +ears of corn, and rub through a sieve into a saucepan. Now add + + Four cups of milk, + Six tablespoons of flour, + One tablespoon of grated onion. + +Stir to dissolve and then bring to a boil and cook slowly for five +minutes. Season to taste and add + + One tablespoon of butter, + One tablespoon of finely minced parsley. + + +BAKED PRUNES + +Wash and soak the prunes and then place in a casserole dish and add +one-half pound of fruit, + + Paring of lemon rind, + Juice of one-half lemon, + Four tablespoons of brown sugar and just barely enough of water to + cover. + +Bake for thirty minutes. + + + + +FRUITS + + +BAKED PEARS + +Select pears of uniform size and then pare and cut in half. Place in a +baking dish and add + + One-half cup of syrup, + One-half cup of water, + One-quarter teaspoon of nutmeg. + +Bake until pears are tender. Baste frequently with the syrup. + + +PEAR TARTS + +Line pie tins or tart pans with plain pastry. Fill with stewed pears +and then dust with cinnamon and bake in a slow oven. Top with fruit +whip. + + +PEAR BREAD PUDDING + +Place a layer of broken stale bread in the bottom of a well-greased +pudding pan and then a layer of thinly-sliced pears. Season each layer +of bread and pears slightly with nutmeg and cinnamon. When the dish is +full pour over + + One cup of syrup, + One-half cup of brown sugar, + One cup of water. + +Stir until sugar is dissolved and then bake in a slow oven for one +hour. Serve with custard sauce. + + +PEAR SAUCE + +Pare and then cover with just enough water to cook. Cook until tender +and then mash and put through a fine sieve or colander. Sweeten to +taste, adding + + Juice of one lemon. + +One tablespoon of either cinnamon or nutmeg to each quart of the pear +sauce. This may be used and served with roast duck, chicken, or as +a side dish, and in pear shortcake and as a spread for bread and hot +cakes. + + +BAKED PEARS AND CRANBERRIES + +Pare eight pears and then cut in half, removing stems and seeds. Place +in a baking dish with the cut side up. Sort over and wash one cup of +cranberries and then add the berries to the pears and + + One-half cup of raisins, + One cup of syrup, + One-half cup of brown sugar, + One cup of water, + One-quarter teaspoon of nutmeg. + +Bake in a slow oven until the pears are soft. + +NOTE.--This dish may be cooked upon the top of the stove in a +saucepan. + + +DRIED FRUIT + +Oranges and grapefruit are high-priced and the dried fruits may be +substituted to advantage. If these fruits are nicely prepared, the +family will hardly be able to distinguish between them and the fresh +fruit. + +Frequently the dried fruits are so prepared that they are anything +but inviting. Much will depend upon the selection of these fruits. +Purchase only the best grade. This fruit should be bright and waxy and +not too dry. Soak for fifteen minutes in warm water; this loosens the +dirt before washing. Now wash in plenty of water. Cover with water and +allow to stand until the fruit has plumped out; each piece of +fruit will only absorb just the amount of moisture as it originally +contained. + +This will require from six to twelve hours, depending entirely upon +the dryness of the fruit. Be sure that the water covers the fruit at +least one inch. Now, when the fruit is ready, add sugar to sweeten +and place in the stove to cook. The slower this fruit is cooked +the better. Remember that hard, rapid cooking not only spoils dried +fruits, but fresh fruit as well. + +When cooked tender, drain the liquid from the fruit and measure. Allow +one-half cup of sugar to every three cups of juice. Place this juice +and the sugar in a separate saucepan and boil until thick; then pour +over the fruit. + +Dried fruits prepared this way will be found to be delicious. Apricots +will require very little cooking, so drain them free from the liquid +in which they are soaked and add the sugar. Boil the syrup until thick +and then pour over the apricots and cook gently for ten minutes. + +Remove the skins from peaches, after soaking them, and before cooking +add a little piece of thin orange peel for flavor. + +To prepare dried pears soak them for twelve hours and then place in a +casserole dish and add to one-half pound of fruit + + One cup of brown sugar. + Juice of one lemon, + One cup of raisins. + +Cover the casserole dish and bake slowly. + + +STEWED PEARS + + Three-quarters cup of syrup, + One-half cup of water, + Six cloves, + Piece of cinnamon and piece of lemon peel, + +Peel and then cook slowly until tender, chill and serve. + + +CHICKEN AND GREEN PEPPER SANDWICHES + +Remove the seeds from two green peppers and add one small onion and +chop very fine. Mince one cup of chicken meat fine and add to the +green peppers and onions and then season with + + One teaspoon of salt, + One-quarter teaspoon of mustard, + One-half teaspoon of paprika, + Two tablespoons of melted butter. + +Mix well and then spread between thin slices of buttered bread. + + +BROILED CHICKEN, VIRGINIA STYLE + +Select a plump broiler, weighing from one and a half to two pounds. +Singe and then split with a sharp knife down the back. Draw. Remove +the head and feet and then wash and parboil for eight minutes. Now +flatten well with a rolling pin. Rub with shortening and broil for +ten minutes. Garnish with bacon. Bacon or ham fat will give the bird a +delicious flavor. + + +CHICKEN A LA KING + +Cut the breast of cooked chicken into one-inch pieces and then place +one and a half cups of thick sauce in a saucepan and add one cup of +mushrooms that have been peeled and cut in pieces and then parboiled +for six minutes in boiling water, and also + + One green pepper, diced fine and parboiled, + +Add + + Yolks of two eggs, + Juice of one-half lemon, + One-quarter teaspoon of mustard, + One and one-half teaspoons of salt, + One teaspoon of paprika, + +in the cream sauce. Also add the prepared chicken, the mushrooms and +then green pepper. Heat until the boiling point is reached and then +simmer slowly for ten minutes and serve on toast. + + +BREAST OF GUINEA HEN, TERRAPIN STYLE + +Cut the breasts of two cooked guinea hens into one-inch blocks and +place in a chafing dish and add + + Three cups of thick cream sauce, + One well-beaten egg, + One-half teaspoon of mustard, + One teaspoon of salt, + One teaspoon of paprika, + One large onion chopped very fine, + Three tablespoons of finely chopped parsley, + Juice of one large lemon, + Grated rind of one-half lemon. + +Stir to mix thoroughly and add the prepared breasts of the guinea hens +and heat slowly until very hot. Serve on toasted waffles. + + +GUINEA HEN--POT PIE + +Draw and singe the pair of guinea hens, removing the wings, thighs and +legs and leaving the breast whole. Break the back of the carcass and +then place in a deep saucepan and add seven cups of boiling water and +steam slowly until tender. Add + + A piece of carrot, + One small onion, + One branch of celery + +for flavoring and then lift and set the thighs and breast aside for +future use. Pick the meat from the back of the carcass and add to two +and one-half cups of the stock. Season and thicken slightly. Now place +the legs and wings in a casserole dish and add + + One cup of peas, + The prepared gravy, + Four boiled onions. + +Cover with a crust of plain pastry and bake in a moderate oven for +thirty minutes. + + +FRICASSEE CHICKEN + +Draw and singe and cut the chicken. Wash and place in a deep saucepan +and cover with boiling water. Bring to a boil and add + + One onion, + One small carrot, + Two branches of celery. + +Cook slowly until tender and then thicken the gravy. Dumplings may be +added if desired. + + +ROAST CHICKEN, SPLIT STYLE + +Prepare the chicken as for roasting. Do not fill. Rub well with +shortening and then pat in plenty of flour. Place in a roasting pan +and roast until tender; baste frequently with hot water. + + +ROAST DUCK + +Singe and draw the duck and then remove the neck and add to the +giblets and cook until tender. Wash and then drain the duck. Now +prepare a filling by soaking sufficient stale bread in cold water. +When pressed dry it will measure two and one-half cups. Rub through a +sieve. Now place five tablespoons of shortening in a saucepan and add + + One cup of chopped onion, + One green pepper, chopped fine, + The prepared bread, + Three tablespoons of finely chopped parsley, + One level teaspoon of thyme. + +Cook slowly, turning frequently until the onions are tender, adding +more shortening if necessary to prevent the mixture from sticking to +the pan. Then season with salt and pepper. Cook and then fill into +the duck. Dust with flour and then roast in a moderate oven, allowing +thirty minutes for the duck to start cooking and twenty minutes to the +pound. + + +MACARONI + +Macaroni is to the Italian cook the starchy content of the meal; +just as the Irish and sweet potato are our common starchy foods. The +thrifty Italian and French housewifes have found that by addition of +meat, cheese and eggs for flavoring, they can serve their families +substantial and attractive foods at a minimum cost. + +The average American consumer of pastes and macaroni has no idea of +the number of styles or forms--of which there are over a hundred--into +which this wheat product is made. They range from the lasagnes, which +are the short, flat pieces one and two inches wide, cut and frequently +moulded by hand, to the fideline, which are the long, thin threads, +the finest of which are many times smaller than vermicelli. Between +these two extremes there is a great variety, which includes the +alphabet and many fancy designs. + + +MACARONI MILIEUSE + +Wipe with damp cloth and cut in one-inch blocks one pound of shin +beef. Roll in flour and brown quickly in hot fat. Place in a deep +saucepan and add + + Three pints of cold water, + Two onions cut fine, + One medium-sized carrot cut in dice. + +Bring to a boil and cook gently until the meat is tender. Now add + + One-half cup of tomato aux fines herbes, + Two teaspoons of salt, + One and one-half teaspoons of paprika, + Six ounces of prepared macaroni. + +Bring this mixture to a boil and then cook until the macaroni is +well heated. Pour on a large platter and garnish with finely chopped +parsley. + + +TO PREPARE MACARONI + +The macaroni may be broken into pieces one and one-half inches long, +or it may be cooked whole. In all recipes the macaroni must first be +prepared as follows: + +Grease the bottom of a deep saucepan and then add two quarts of +boiling water. Let boil for two minutes and then add the macaroni. +Stir for a few minutes and then cook for fifteen minutes. Turn into a +colander and drain. Then blanch under the running cold water for three +minutes. Let drain. It is now ready to use in any number of ways. +Greasing the saucepan prevents the macaroni from sticking to the +bottom, while it is cooking. + +The Italian prepares a seasoning as follows: + + Wash two leeks, + Six branches of parsley, + Two green or red peppers, + Four branches of celery. + +Pare + + Six onions, + Tiny bit of garlic. + +Place in a chopping bowl and chop very fine. Now place in one-half cup +of vegetable cooking oil in a saucepan and add the vegetables. Cook +slowly until soft and then add one small can of tomato paste. Blend +well and then pour in a bowl or jar and set in a cool place. This +mixture will keep in the refrigerator or in a cool place for one week +in summer time and from ten to twelve days in winter. This mixture is +called tomato aux fine herbes. + +Small portions of meat that would be insufficient to serve alone can +be utilized in making these dishes. When making gravy, prepare enough +so that a cup or more may be set aside to use in the macaroni dishes. +Bones, gristle and meat joints left on the serving platter may all +be made into stock, from which the various gravies can be made. +The Italian cook uses a small piece of meat for flavoring, usually +chopping it in small pieces. + + +MACARONI CUSTARD + +Place in a saucepan + + Two cups of milk, + One and one-half cups of water, + Six level tablespoons of cornstarch. + +Dissolve the starch in the water and add the milk. Bring to a boil and +cook for five minutes. Remove from the fire and add + + Yolks of two eggs, + One cup of sugar, + One and one-half teaspoons of vanilla. + +Beat to mix and then pour over six ounces of macaroni prepared as +given in the method for preparation. Add one-half cup of raisins and +then bake in a moderate oven for twenty-five minutes. Place the whites +of two eggs in a bowl and add one glass of jelly. Beat until the +mixture holds its shape; then pile on top of pudding. + + +MACARONI AU GRATIN + +Cook one-half pound of macaroni as given in the method of preparing. +Place in a baking dish and then make three cups of cream sauce, using + + One and one-half cups of milk, + One and one-half cups of clear stock, + One-half cup of flour. + +Blend well and then pour over the macaroni. Sprinkle the top with +fine bread crumbs and grated cheese and bake in a moderate oven for +twenty-five minutes. + + +POTATOES + +This nutritious tuber is said to have saved the Irish people from +famine, and it is fitting that this variety of potato should bear +that name. The potato was unknown to Europe before the venturesome +expedition of the fifteenth century to the Americas, where it was +found to be used freely by the natives of both continents. + +Frequently it has been said that the potato competes with bread as +the staff of life, because its use is almost universal. There are more +than thirty-five varieties of potato and although it is affected by +soil and climate, the sandy soil necessary for its successful growth +is found in almost every country. + +The housewife should understand its food value. The average analysis +of the white potato is as follows: + +Sixty-two per cent. water, 2 per cent. protein, 1 per cent. fat, 4 per +cent. carbohydrates (starch and sugar), 20 per cent. waste and 1 per +cent. mineral ash. + +The proportion of water found in the potato depends largely upon the +soil in which it is grown. The small protein content is offset by its +large carbohydrates (starch and sugar) content. + + +POTATO CAKES + +Cook three large potatoes and then peel and mash fine. Measure and +place two cups of mashed potatoes in a mixing bowl and add + + Two cups of flour, + One teaspoon of salt, + Four teaspoons of baking powder, + One egg, + Four tablespoons of milk. + +Mix to a smooth dough and then roll out one-half inch thick and cut +and brush the tops with milk. Bake in a hot oven for eighteen minutes. + + +POTATO DISHES + +One of the best forms of serving this tuber is to roast the potato in +the ashes. Few will realize how delicious it can be. Wrap the potato +in wax paper and then cover with coals and roast about one hour. + +Next to this method comes the baked potato. Wash and dry medium-sized +potatoes and then rub well with shortening and place in the oven and +bake for thirty-five minutes for small potatoes and fifty minutes +to one hour for large ones. Greasing the potato well before baking +prevents a hard crust from forming and permits the entire contents of +the mealy sack to be eaten. Boiling potatoes in their jackets causes +the potato to lose about 2 per cent. of its nutritive value, while +peeling before cooking causes a loss of 14 per cent. If necessary to +peel, use a sharp knife and removed the very thinnest portion of the +skin; scraping new potatoes is better than peeling them. + + +O'BRIEN POTATOES + +Pare and then cut in thin slices five potatoes that have been +boiled in their jackets. Mince sufficient onions, fine, to measure +three-quarters of a cup. Chop fine two green peppers. Parboil +onions and peppers until tender and then drain well. Now heat three +tablespoons of shortening in a frying pan until very hot and then add +the potatoes and let brown. Fold over and brown again. Keep turning +over until the potatoes are well browned and then add the prepared +onions and peppers. Cook slowly for five minutes and then turn on a +hot platter and garnish with finely chopped parsley. + + +BOILED POTATOES + +To cook potatoes, either in jackets or pared: Cover with boiling +water, cook until tender. Season; now cover closely with clean cloth +to absorb moisture and the potato will be mealy. + + +GRILLED POTATOES + +Wash and pare large old potatoes and then cut into thin slices, +cutting the full width of the potato. This means that you are to cut a +thin slice of raw potato that will cover your hand. Place on a shallow +baking dish and brush with shortening. Place in the broiler and broil +until nicely browned, then place in the oven for five minutes. + + +MOUNTAIN BUTTERMILK RYE MUFFINS + +Place in a mixing bowl + + One and one-half cups of buttermilk, + One teaspoon of baking soda, + Four tablespoons of shortening, + Six tablespoons of syrup, + One egg. + +Beat to mix and then add + + Two and one-half cups of rye flour, + One teaspoon of baking powder. + +Beat to thoroughly mix and then pour into well-greased and floured +muffin pans, and bake for thirty minutes in a moderate oven. When +cold the muffins that are left over may be split and toasted and then +spread with mountain sweet-spiced jam. + + +IF NECESSARY TO KEEP MEAT THREE OR FOUR DAYS + +Much sickness that is described as ptomaine poisoning is usually +caused by carelessness. If for any reason meat must be kept several +days after it is purchased, it may be cared for in the following +manner: + +Place + + Three-quarters cup of salt in a saucepan + +And add + + Three and one-half cups of water, + One bay leaf, + One-half teaspoon of saltpeter. + +Bring to a boil and cool. Place the meat in a china bowl or a wooden +bucket and pour the brine over it. Now place a plate on top of the +meat and weigh down with an old flatiron and heavy stone. Turn the +meat every other day. + +This meat will keep for one week. This method is suitable for mutton, +beef or pork. For lamb or chicken place in a saucepan and add + + One-half carrot, + One onion, + Sufficient boiling water to partially cover same. + +Cook, keeping pan closely covered, for ten minutes to the pound. Cool +before placing in the ice box. If it is necessary to keep the meat +only until the next day, mince fine two onions and add + + Four tablespoons of salt, + One tablespoon of pepper. + +Mix thoroughly and then rub the meat thoroughly with this mixture. +Meat may be kept in the ordinary ice box that holds seventy-five +pounds of ice for two days in the hottest weather in the following +manner: Wipe the meat with a dry cloth and cover with a wax or +parchment paper, and then hang from a hook in the lower part of the +refrigerator, directly under the ice chamber if possible. The hooks +are shaped like the letter S, sharply pointed at both ends and they +may be purchased or made by any hardware dealer. + +Meat allowed to lie on a platter soon loses its nutritious qualities +with the escaping of the juices. + + +FILLET OF BEEF + +Have the butcher trim the fillet into shape and then lard it with salt +pork. Dust lightly with flour and then place on a rack in the roasting +pan and place in a hot oven, basting every ten minutes. Cook, allowing +the meat one-half hour to become thoroughly heated and to start +cooking; then allow twelve minutes for every pound. This cut is the +choicest of the entire cattle and is without a single ounce of waste. +It is delicious either hot or cold. + + +WELSH CHEESE PUDDING + + Five ounces of grated cheese, + One cup of bread crumbs, + One cup of flour, + One and one-half teaspoons of salt, + One teaspoon of white pepper, + One teaspoon of paprika, + One tablespoon of Worcestershire sauce, + One tablespoon of baking powder, + Four tablespoons of grated onions, + One egg, + One cup of milk. + +Beat to thoroughly mix and then pour in moulds or prepared pudding +cloth and boil for one and three-quarters hours. Serve either hot or +cold. To serve hot, use the following sauce: + +Place in a saucepan + + One cup of milk, + Two tablespoons of cornstarch. + +Dissolve the starch in the milk and bring to a boil. Cook for five +minutes and then add + + One well-beaten egg, + One teaspoon of salt, + Two teaspoons of paprika, + Juice of one-half lemon. + +Beat hard to mix and then serve. This dish will replace meat and be +sufficient for a family of four or five. + + +MEAL PUDDING + +Place one quart of milk in a saucepan and bring to a boil; then add +three-quarters cup of fine cornmeal. Stir until thick, and cook slowly +for ten minutes and then add + + One cup of sweet spiced jam, + One cup of syrup, + One-half cup of sugar, + One-half teaspoon of nutmeg. + +Beat to mix and then pour into a baking pan and bake slowly for +three-quarters of an hour. Cool and then serve with plain cream. + + +HOW TO COOK CORN BEEF + +Wash the beef in cold water and then place in a saucepan and cover +with cold water. Bring to a boil and turn into a colander, and let +cold water run on the meat. Place a saucepan on the stove and fill +with boiling water, and add + + One carrot, cut in dice, + Two onions, with one clove stuck in each onion, + One bay leaf and, + The meat. + +Bring to a boil and cook slowly, allowing the meat to cook thirty +minutes to start and then twenty minutes to the pound, gross weight. +Then remove the saucepan from the fire when the meat is cooked and +allow the meat to cool in the liquid, with the lid removed. When cool, +remove and place at once in the ice box. Serve cold. + +Mutton may be corned like beef. The shoulder makes a delicious +economical cut. Have the butcher bone the meat, but do not roll. Put +in a pickle for six days. Remove and wash and then tie securely, and +cook in the same manner as for corned beef. + + +OLD PHILADELPHIA STEWED KIDNEY + +Wash and dry the kidney and cut into inch pieces; put on to boil in +a pot of cold water; as soon as boiling point is reached, remove from +the fire, turn in colander and drain, rinse in cold water and dry. +Dust lightly with flour; put three tablespoons of shortening in a pot; +when hot toss in the kidney, browning carefully; then add two cups +of water, which must be boiling, and cook until the kidney is tender. +Then season with salt and pepper, five tablespoons of catsup, three +tablespoons of vinegar; add one tablespoon each of grated onion and +fine chopped parsley. Serve on toast for breakfast. + + +MEAT PUDDINGS + +Put sufficient cold meat through the chopper to measure three-quarters +of a cup. Place in a mixing bowl and add + + One cup of cold boiled rice, + One small onion, grated, + One green pepper, chopped fine, + Two teaspoons of salt, + One teaspoon of paprika, + Two teaspoons of garlic vinegar, + One-half teaspoon of thyme, + One egg, + Five tablespoons of cold stock, water or gravy. + +Mix thoroughly and then grease and flour the custard cups and fill +a little better than just one-half full. Spread the top smoothly and +place in a pan containing water, and then bake for forty minutes in a +moderate oven. Unmould and cover with either cream or brown sauce. + + +CORN PUDDING + +Place in a mixing bowl + + One can of crushed corn, + One cup of prepared bread, + Two eggs, + One-half cup of milk, + One onion, grated, + Four tablespoons of finely minced parsley, + Two teaspoons of salt, + One teaspoon of paprika. + +Mix well and then pour in the prepared custard cups. Set cups in a pan +of warm water and bake for thirty-five minutes in a moderate oven. + +To prepare the bread: + +Soak the stale bread in hot water and place in cloth and squeeze dry. + +To prepare the cups: + +Grease well and then dust with bread crumbs. + + +SALT CHOWDER + +Mince fine four ounces of salt pork or bacon. Place in a deep kettle +and add + + One cup of chopped onions, + One-half cup of chopped sweet red peppers, + One cup of chopped tomatoes. + +Cook slowly for ten minutes and then add one pound of fish, bones and +skin removed, fish cut in one-inch blocks. + + Six large clams cut in pieces, + Two cups of water. + +Cover closely and then boil for twenty minutes. Now add + + One teaspoon of sweet marjoram, + One-quarter teaspoon of thyme, + Two and one-half cups of cream sauce, + One cup of cooked peas, + One cup of cooked lima beans, + One-half cup finely chopped parsley, + Two tablespoons of butter, + One tablespoon of salt, + One and one-half teaspoons of pepper. + +Heat until scalding and then serve. + + +STEAMED SALT OYSTERS OR CLAMS + +Place the salt oysters or clams in a large dishpan and cover with +plenty of cold water. Scrub clean with a stiff brush. Now place a +colander in a deep scaucepan and add one quart of boiling water. Fill +the colander with salt oysters or clams and steam until they open +their mouths. Place one dozen of the steamed salt oysters or clams +in a deep soup plate and serve with a small saucer of melted butter. +Serve a small cup of the salt oyster or clam liquid, left in the +saucepan after steaming the bivalves, with them. + + +CLAM FRITTERS--RED RIVER BOATHOUSE STYLE + +Mince one dozen large clams fine and then drain free of the liquid. +Measure the liquid and add sufficient milk to measure one and one-half +cups. Place in a bowl and add + + One egg, + Two teaspoons of salt, + One teaspoon of paprika, + Two tablespoons of grated onion, + Four tablespoons of finely chopped parsley, + One tablespoon of shortening, + One teaspoon of sugar, + The minced clams, + Two cups of sifted flour, + Four level teaspoons of baking powder. + +Beat hard and then fry in very hot fat in shallow pan. + + +DEVILED CLAMS + +Place in a saucepan + + One-half cup of clam juice, + One-half cup of milk, + Five tablespoons of flour. + +Stir to dissolve and then bring to a boil and cook for five minutes. +Now add + + Six clams minced fine, + One tablespoon of grated onion, + Four tablespoons of finely minced parsley, + One-quarter teaspoon of mustard, + One-half teaspoon of paprika, + One teaspoon of salt, + Six tablespoons of bread crumbs. + +Mix thoroughly and then fill into well-cleaned clam shells, rounding +up on top. Dust with flour and then coat with beaten egg and then +cover, patting well, with fine crumbs. Fry until golden brown in hot +fat. + + +CLAM FRITTERS + +Mince six clams fine and then place in a bowl and add sufficient milk +to the clam juice to make one and one-half cups. Pour over minced +clams and add + + Two and one-quarter cups of flour, + One and one-half teaspoons of salt, + One-half teaspoon of pepper, + One well-beaten egg, + Two tablespoons of baking powder (level), + One tablespoon of grated onion, + Three tablespoons of finely minced parsley. + +Beat to a smooth batter and then fry in deep fat. + + +CLAM COCKTAIL + +Use four cherrystone clams for each service. Prepare a cocktail sauce +as follows: + + One cup of canned tomatoes, + One leek, chopped fine, + One onion, chopped fine, + Pinch of thyme, + Pinch of cloves, + One-half teaspoon of mustard, + One-half cup of water. + +Cook for fifteen minutes, cool and then rub through a sieve and add + + One and one-half teaspoons of salt, + One teaspoon of paprika, + One tablespoon of Worcestershire sauce. + +Mix and then divide into four portions. + + +CLAMS + +Clams may be served and cooked in a manner similar to oysters. + + +BAKED HAM + +Place a four and one-half to five-pound cut from the butt end of the +ham in the fireless cooker overnight. In the morning remove the skin +and then pat into the fat part of the ham + + Five tablespoons of brown sugar, + One teaspoon of cinnamon, + Three-quarters teaspoon of allspice. + +Place in a hot oven and bake for forty minutes. Baste every ten +minutes with + + Six tablespoons of vinegar, + Three-quarters tablespoon of boiling water. + +Use the liquid in the pan, after baking the ham for making gravy, by +browning three tablespoons of flour, then adding the liquid left in +the pan and sufficient boiling water to make one and one-quarter cups +of gravy. Season. + + +HAM LOAF + +Chop the left-over ham very fine. Measure and add to one and one-half +cups + + One and one-half cups of cold cooked oatmeal, + Two onions, grated, + One teaspoon of paprika, + One-half cup of bread crumbs, + One cup of cream sauce, + One tablespoon of Worcestershire sauce. + +Mix and then pour into well-greased loaf-shaped pan and then place +this pan in a larger one containing warm water. Bake for forty minutes +in a moderate oven. Serve with hot tomato sauce. + + +ENGLISH HAM PIE + +Cut the remainder of the fresh baked ham into neat pieces, laying +aside all the small bits. Pare and cut in dice sufficient potatoes to +measure one quart. Chop fine sufficient onions to measure one cupful. +Place the potatoes and onions in a saucepan and add sufficient boiling +water to cover. Cook until tender and then drain. Now prepare a pastry +as follows: Place + + Two cups of flour, + One teaspoon of salt, + Two teaspoons of baking powder. + +in a bowl. Sift and then rub in six tablespoons of shortening. Mix +with one-half cup of ice-cold water. Roll out and then line a shallow +pan with pastry. Place a layer of potatoes and onions and then a layer +of the meat. Season well and cover the meat with a second layer of the +potatoes. Season and then add two cups of highly seasoned gravy. +Place top crust in position and fasten the edges tightly by pinching +together firmly. Brush the pastry with cold water and then bake one +hour in a slow oven. + + +CHEESE LOAF + + Three cups of fine bread crumbs, + One and one-half cups of cottage cheese, + One and one-half cups of very thick cream sauce, + One large onion, minced fine, + One and one-half teaspoons of salt, + One teaspoon of paprika, + One teaspoon of Worcestershire sauce. + +Mix thoroughly and then mould into shape. Pack into well-greased pan +and set this pan in a large bake pan, with hot water to one-quarter of +the depth of the bake pan. Bake in a moderate oven for fifty minutes. + + +BARBECUE OF BOILED HAM + +Cut cold boiled ham into very thin slices and then place in a chafing +dish and add + + One-half glass of currant jelly, + Three tablespoons of vinegar, + Four tablespoons of water, + One-half teaspoon of Worcestershire sauce, + One-quarter teaspoon of paprika. + +Heat until very hot, and then serve on toast. + + +HEAD CHEESE + +Have the butcher clean and crack a young pig's head. Wash well and put +on to cook in a pot large enough to have the water completely cover +the head. Cook until the meat leaves the bones, skimming carefully. +When cooked lift pot from the fire and take the meat from the pot. +Chop fine, seasoning with salt and pepper and one tablespoon of +poultry seasoning; mix thoroughly; put a clean cloth in the colander +and put in the cheese; cover with another cloth; place a plate on top +and weight down with a flat-iron. + + +ITALIAN CANAPE + +Mince fine + + One green pepper, + One medium sized onion, + One leek, + Four branches of parsley, + One tomato. + +Now place four tablespoons of shortening in a saucepan and add the +vegetables. Cook slowly until tender and then add + + Five tablespoons of grated cheese, + One teaspoon of salt, + One teaspoon of paprika. + +Mix thoroughly and then spread on thin slices of toast. Garnish with +sliced stuffed olives and dust with paprika. + + +CHEESE SAUCE + + One cup of water, + One cup of milk, + Five level tablespoons of flour. + +Dissolve the flour in milk and water; bring to a boil; cook slowly for +ten minutes; now add + + One teaspoon of salt, + One teaspoon of pepper, + One well-beaten egg, + One-half cup grated cheese. + + +WELSH RAREBIT + +Cut one-half pound cheese very fine and then place in a saucepan and +add + + One-half teaspoon of mustard, + One teaspoon of grated onion, + Two well-beaten eggs, + One tablespoon of Worcestershire sauce. + +Stir until well creamed and free from lumps and then pour over slices +of toast. Sprinkle lightly with paprika and serve. + + +CHELSEA RABBIT + +Cut one pound of cheese into small bits and then place two tablespoons +of butter in a chafing dish and add + + One onion, cut fine, + One cup of thick tomato pulp, pressed through a fine sieve, + One tablespoon of Worcestershire sauce, + One and one-half teaspoons of salt, + One and one-half teaspoons of paprika. + +Cook until the onion is soft and then add cheese and stir until the +cheese is melted and the mixture well blended. This will serve from +six to eight persons. + + +CHEESE CANAPE + +Place in a bowl + + Three tablespoons of grated cheese, + One tablespoon of minced parsley, + One-quarter teaspoon of salt, + One-half teaspoon of paprika, + One tablespoon of butter. + +Mix to a paste and then spread on a thin triangle of bread. Dust +lightly with paprika. + + +TOMATO CANAPE + +Cut the tomatoes into very thin slices and then place on a plate and +season with salt and pepper. Now place on a plate + + One tablespoon of butter, + One-half teaspoon of mustard, + One-quarter teaspoon of paprika, + One tablespoon of parsley. + +Work to a nice smooth paste and then spread lightly over the tomatoes. +Place on a small round cracker and garnish with a slice of hard-boiled +egg. + + +LA BRETE CANAPE + +Pick the fish from the backbone of a cooked mackerel, adding any +left-over portions. There need be only about two tablespoons. Rub the +fish through a sieve and add + + One small onion, grated, + One-half teaspoon of mustard, + One-half teaspoon of paprika, + One and one-half tablespoons of butter. + +Work to a paste and then spread on thin toasted strips of bread. + + +BOHEMIAN RELISH + +Place on a bread and butter plate + + Two slices of salomi sausage, + One radish, + One tablespoon of prepared scallion, + One thin slice of tomato. + +To prepare the scallions chop fine and add + + Six tablespoons of mayonnaise dressing, + One tablespoon of vinegar. + +Mix thoroughly and then serve. + + +ITALIAN CANAPE + + Two branches of parsley, + One small onion, + One-half green pepper. + +Mince fine and then cook until soft, taking care not to brown, in two +tablespoons of salad oil. Now toast thin slices of cornbread slightly +and spread with this mixture. Sprinkle with grated cheese and paprika. + + +CANAPE A LA MODE + +Flake into bits two tablespoons of the mackerel left from breakfast, +and then place on a dish and add + + Three tablespoons of mayonnaise dressing, + One teaspoon of paprika, + One tablespoon of finely chopped parsley. + +Mix to a smooth paste and then spread on triangles of toasted bread. +Garnish with parsley. + + +FRIED PIGS FEET + +Have the butcher crack the feet; wash and put into a pot of boiling +water to cook. Cook gently until they separate easily from the joints; +lift from the water, and set to cool. When cold divide in portions, +dip in egg and cracker-dust and fry in boiling hot lard. Serve with +coleslaw or chow-chow. + + +MINCEMEAT + +During the Xmas holidays open house was kept by the barons and knights +of the early days. Great festivities and merrymaking was the order +of the time. The great fete took place on Xmas day. On that day +the mistresses of the households vied with each other in a friendly +rivalry with their dishes of mutton pie. + +The mutton pie, as it was known in 1596, is the mince pie of to-day. +It was also known by the name of Xmas pie or shredds. In Herrick's +time it was considered vitally important to put an armed guard to +watch the Xmas pies, lest some sweet-toothed rascal purloin them and +then there would be no pies to grace the feast. As ever in warring +lands, food commodities were scarce and expensive and accordingly +considered a great luxury. + + +MINCEMEAT + +Mincemeat may now be prepared for the holidays; and if kept in a cool +place it will have sufficient time to blend and ripen. Here are some +inexpensive recipes: + + One-half cup of suet, + One-half cup of grated carrot, + Six cups of apples, chopped fine, + Two cups of raisins, chopped, + One-half cup of cooked meat, chopped fine, + One-half cup of citron, chopped fine, + One-half cup of orange peel, chopped fine, + Two tablespoons of cinnamon, + One-half tablespoon of nutmeg, + One-half tablespoon of cloves, + One and one-half cups of molasses, + One cup of boiled cider. + +Mix in the order given. Pack into a bowl or crock. Cover closely and +then set in a cool place to ripen. Cold left-over meat may be used. + + +NEW ENGLAND MINCEMEAT + +Place one-half pound of hamburg steak in a saucepan and add one cup +of cider. Cook for fifteen minutes; then remove from the saucepan and +place in a large bowl and add + + Six ounces shredded suet, + One-half pound currants, + One-half pound of raisins, + Two pounds of minced apples, + Four ounces of minced citron, + Four ounces of minced orange peel, + Four ounces of minced lemon peel, + Two tablespoons of cinnamon, + One tablespoon of allspice, + Three-fourths of tablespoon of cloves, + Two and one-half cups of syrup, + One cup of boiled cider. + +Mix in the order given, then pack in glass or crock. Cover closely and +then set in a cool place to ripen. + + +ORANGE MINCEMEAT + +Squeeze the juice of three oranges. Place the peel in a saucepan of +cold water. Cook until tender. Drain and then pour through the food +chopper. Place in a bowl and add + + Six cups of apples, chopped moderately fine, + One cup of suet, chopped fine, + One cup of raisins, chopped fine, + One cup of evaporated peaches, chopped fine, + One cup of evaporated apricots, chopped fine, + One-half cup of citron, chopped fine, + One cup of grated carrot, + Two tablespoons of cinnamon, + One-half tablespoon of allspice, + One-half tablespoon of mace, + One-half tablespoon of ginger, + One-half tablespoon of cloves, + Two cups of molasses, + One cup of boiled cider. + +Mix in the order given and then pack in a large bowl or crock or stone +pot. Cover closely and then put in a cool place for ten days to ripen. + + +GREEN TOMATO AND APPLE MINCE + +Place one quart of green tomatoes chopped fine in a colander. Cover +with two tablespoons of salt. Let drain for two hours. Place in a +saucepan and add + + One cup of syrup, + One cup of cider. + +Cook gently for one-half hour; now pour into a bowl and add + + Three-fourths of a cup of shredded suet, + Five cups of apples, chopped, + One carrot, grated fine, + Two cups of raisins, chopped fine, + Two cups of dates, chopped fine, + One-half cup of figs, chopped fine, + One-half cup of peanuts, chopped fine, + One and one-half tablespoons of cinnamon, + One-half tablespoon of cloves, + One-half tablespoon of nutmeg, + One-half tablespoon of ginger, + One and one-half cups of molasses, + One cup of boiled cider. + +Mix in the order given; then store as directed in the preceding +recipes. Do not peel the apples. When putting the suet, raisins and +dried fruit through the food chopper, add a dried crust of bread to +prevent clogging. + + +EGGS + +The similarity in the proportion of the shell, yolk and white of eggs +in the chicken eggs is that the shell averages about one-tenth, the +yolk about three-fourths and the white about four-tenths. The shell +alone is counted as waste. The white contains about six-eighths +water, the solids of the white are virtually all nitrogenous matter or +protein. The yolk contains about one-half water and one-third fat, and +the balance is of nitrogenous matter or protein. + +Newly laid or fresh eggs have a semi-transparent uniform, pale pinkish +tint; the shell contains a very small air chamber, which separates +the skin and shell of the egg and is filled with air. This chamber +increases with the age of the egg. + +Eggs when cooked at a low temperature are delicate and easy to +digest, and they can be used for invalids, and persons with a delicate +digestion. + + +HOW TO COOK EGGS + +Eggs boiled are eggs spoiled; the physicians tell us that hard-boiled +eggs require three and a half hours to digest. Keep this in mind when +cooking eggs. Water boils at a temperature of 212 degrees Fahrenheit. +Eggs should be cooked at a temperature between 165 and 185 degrees +Fahrenheit. + +Place water in a saucepan and bring to a boil; boil for three minutes +and add the eggs. Place on the back of the stove and let the eggs +stand for eight minutes for a very soft boil and twenty-five minutes +for hard boiled. The water should be kept hot--that is, just below the +boiling point. + + +FRIED EGGS + +Place the fat in the pan and heat until very hot and then place where +the pan will maintain this heat without getting any hotter; if you use +the gas turn down the burner. Add the eggs. Let them cook very slowly +until set and then turn if desired. Eggs cooked in this way will not +absorb the fat and will be tender and delicate, and not have a crust +of crisped egg around the edge. + + +EGGS CARTHEOTH + +Tomatoes, peppers and pimentoes are generally used for this dish. +Prepare the tomatoes or peppers by cutting a slice from the top and +then hollowing out the centers. Break in an egg and then season with +salt and pepper and a little finely minced parsley. Cover with +two tablespoons of cream sauce. Place in the oven and bake for ten +minutes. Finely minced ham or bacon may be sprinkled over the egg +before adding the cream sauce. + +Cold cooked or left-over vegetables, such as corn, peas, asparagus, +onions or cauliflower, may be used also. Cold boiled potatoes, beets, +turnips, etc., may be made to do duty in place of tomatoes, peppers or +pimentos for the sake of variety. Serve with a thick, highly seasoned +sauce. + + +POACHED EGGS + +To prepare poached eggs place water in a saucepan and add one +tablespoon of vinegar to each pint of water. Bring to a boil and then +open the egg on a saucer and slide into the boiling water, let simmer +slowly until it forms and then lift with a skimmer on to a napkin to +drain. Then roll gently on a slice of buttered toast. + +If you have any old-fashioned muffin rings place them flat in the +bottom of the saucepan and then pour the eggs in and poach. Or you may +use any of the poachers, that are sold in any of the house-furnishing +stores. + + +OMELET + +Plain and fluffy omelets are cooked in the same manner as the fried +eggs. + + +PLAIN OMELET + +Place three tablespoons of shortening in a frying pan and then, while +heating, place the three eggs in a bowl and add + + One tablespoon of milk, + One tablespoon of water. + +Beat with a fork to thoroughly mix and then, when the pan is smoking +hot, turn in the mixture. Then place where the omelet will cook very +slowly. Season and then turn and fold and roll, turning on a hot +platter. + + +SPANISH OMELET + +Use the fluffy omelet recipe and then chop fine two medium-sized +tomatoes, drain free from the moisture and add one medium-sized onion +and four large olives, chopped fine. Place in a small pan with one +tablespoon of butter to heat. When hot spread over the omelet and then +fold and roll or place in a hot oven and bake. + + +FLUFFY OMELET + +Separate the yolks and whites of three eggs. Place the yolks in a bowl +and add three tablespoons of milk. Beat to thoroughly mix and then +beat the whites until very stiff. Cut and fold the yolks into the +prepared whites and then turn into a pan and cook slowly. Fold and +roll and turn on a hot platter. + +Fried eggs and omelets may be garnished with ham, bacon, parsley, +finely chopped; pimentos and green peppers. + +To make variously flavored omelets, prepare the omelet as for plain +omelet and then just before the turning and rolling add the desired +flavoring. Then roll and fold the omelet and turn out on a hot dish. +Have the filling heated before spreading on the omelet. Left-over +vegetables and bits of meat may be used in this manner for attractive +dishes. + + +TIGER-EYE SANDWICHES + +Use strictly fresh eggs for this. Separate the white and the yolk and +keep the yolk in the shell until ready for use. Add a pinch of salt +to the white and beat until very stiff. Pile in a pyramid on a square +slice of toast. Make a well in the centre of the white of egg and then +drop in the yolk. Dust over lightly with paprika and then bake for +seven minutes in a hot oven. + + +MEASUREMENTS + +Many women are familiar with the importance of accurate measurements +in preparing foods. Others frequently complain of the troubles they +have with recipes, but what they actually need to know is that we no +longer live in the days of twenty-five cents a dozen for fresh eggs +and that the day of thirty cents per pound for creamery butter of +excellent quality is past. + +Gone are the days of plenty when the extravagant cook was the best +cook. Banish all recipes that call for cups of butter. + +From motives of real practical economy, we now use level measurements; +that means that you first sift your flour into a bowl and then fill +the measure, using a spoon to fill with and then level the top of the +measure with a knife. Level measurement means all that lies below the +edge of the cup or spoon. + +The experienced cook with an eye for measurements can gauge the +amounts, very frequently, to a nicety. While she may sometimes have a +failure, she will never attribute it to her measure or the method of +compounding the ingredients; oftentimes she will blame the flour, the +baking powder or even the oven. + +One woman wrote me that she wished to know what the trouble was with +her cakes. I asked her to give the recipe and she answered that she +generally used a bowl for measuring and that then she used sugar, +eggs, butter, flour and enough milk or water to make a batter--there +was no real definite amounts. When I replied I told her that it was +the measurements and methods that she used that frequently caused +a failure. But she was sure that was not the case, for her cake was +usually good, and it was only once in a while that she had a failure. +So I had quite a time convincing her that accurate measurements will +always give the same results and assured success and that she could +bake the same cake 365 days in the year and not once have a failure. + +To-day this woman would not return to the old way of doing her +cooking, and recently I had a little note from her telling me to let +the other middle-aged and young housewives, too, know how necessary it +is to be accurate. + +You know it only takes a few minutes longer to measure accurately, and +then you are able to make that delicious cake without a failure. No +failures, no waste. Truly, the words of "trusting to luck" should be +taboo in the efficient woman's kitchen. + +The temptation to add just a little more sugar, flour or shortening to +a recipe with the idea of improving it must be eliminated if you wish +to cook successfully. When using vegetable oil in place of butter in +making cakes cut down the quantity of fat fully one-third. Many cake +recipes contain too much fat. + +When the amounts are less than one cup, frequently it is easier to +measure with a spoon. Remember all measures are level: + + Sixteen tablespoons 1 cup + Eight tablespoons 1/2 cup + Four tablespoons 1/4 cup + Five tablespoons plus one teaspoon 1/3 cup + +Sift the flour once before measuring. Standard measuring cups holding +one-half pint are divided on one side into quarters and on the other +side into thirds, and they are usually found in all housefurnishing +stores, and there is a choice of aluminum, glass or tin. + +Sets of measuring spoons will save time and trouble. The spoons +graduate from one-quarter of a teaspoon to one tablespoon, thus making +accurate measurements for seasoning and flavoring. + +A spatula will repay its cost many times over the first month it is +used. It is possible with this knife to remove every particle of food +from a mixing bowl. + +How can you keep a house without a pair of reliable scales? Do you +know how much the chicken weighed that you bought on Saturday, and do +you know how much waste there was; or the weight of the bone in +the meat that you purchased on Wednesday? Do you ever weigh your +purchases? Think this over and then buy a good pair of scales and keep +them in a convenient place. + + List of equivalent measures:-- + 1 salt spoon 1/4 teaspoon + 3 teaspoons 1 tablespoon + 3 tablespoons 1 cooking spoon + 4 tablespoons 1/4 cup + 8 tablespoons 1/2 cup + 12 tablespoons 3/4 cup + 16 tablespoons 1 cup + 2 cups 1 pint + 2 pints 1 quart + 4 quarts 1 gallon + + +DRY MEASURE + + 8 quarts 1 peck + 2 quarts 1/4 peck + 4 quarts 1/2 peck + 2 cups granulated sugar 1 pound + 2-3/4 cups brown sugar 1 pound + 3-1/2 cups ground coffee 1 pound + 3 cups of cornstarch 1 pound + 2 cups of butter 1 pound + 2 cups of lard 1 pound + 3 cups granulated cornmeal 1 pound + 3-3/4 cups of rye flour 1 pound + 3-3/4 cups of graham flour 1 pound + 3-3/4 cups of unsifted wheat flour 1 pound + 4 cups of sifted flour 1 pound + 3-1/2 cups whole wheat flour 1 pound + 9 cups of bran flour 1 pound + 2 cups of rice flour 1 pound + + +ITALIAN DRESSING + + One-half cup of salad oil, + Four tablespoons of vinegar, + One teaspoon of salt, + One teaspoon of paprika, + Three tablespoons of grated cheese. + +Place in a fruit jar and then shake to blend. + + +SOUR CREAM CUCUMBER DRESSING + +Pare and grate one medium-sized cucumber and then sprinkle with one +teaspoon of salt. Let stand for one hour and then drain, and place +one cup of sour cream in a bowl. Beat until stiff and add the prepared +cucumber and + + One teaspoon of mustard, + One teaspoon of pepper, + Two tablespoons of finely chopped onion, + Two tablespoons of finely chopped parsley, + Juice of one-half lemon. + +Mix well before serving. + + +CREAM CABBAGE + +Cut the cabbage fine and then place in cold salted water to crisp. +Drain well and then add + + One green or red pepper, chopped fine to each quart of + cabbage, + One tablespoon of mustard seed + +and then prepare a dressing as follows: + +Place in a soup plate the yolk of one egg, and then add + + One teaspoon of vinegar, + One teaspoon of mustard, + One teaspoon of sugar, + One teaspoon of paprika. + +Work with a fork to a smooth thick paste, and then add slowly one-half +cup of salad oil. When very thick reduce to the desired consistency +with four tablespoons of evaporated milk and six to eight tablespoons +of vinegar. Beat with a Dover egg-beater and then pour over the +cabbage. + + +SALADS + +Wash and drain the lettuce and then shred fine, using a pair of sharp +scissors. Place in a bowl and then chop fine one bunch of scallions +and a stalk of celery and add to the lettuce. Cover with mayonnaise +dressing and serve for luncheon with a plate of cream soup. Toast and +a light dessert will complete this meal. + + +ENGLISH WATER-CRESS SALAD + +Cut five strips of bacon in dice and then brown nicely in a frying +pan. Lift cooked bacon, drain off the fat, leaving only about five +tablespoons in the pan. Now place in a cup + + One-half teaspoon of mustard, + One-half teaspoon of sugar, + One teaspoon of salt, + One-half teaspoon of paprika, + Four tablespoons of vinegar. + +Dissolve and pour into the hot fat, bring to a boil and then add the +cooked bacon. Now place the prepared water-cress in a bowl and pour +over it the bacon with the prepared dressing. Toss gently to mix and +then garnish with hard-boiled eggs (sliced). + +Corn salad, cabbage, lettuce, romaine and escarolle salads may be used +in place of the water-cress for variety. + +Radishes should be well washed and then allowed to crisp in cold +water. Split from the tip to the stem end in quarters. Large radishes +may be peeled and cooked until tender in boiling water and then +drained and served with a cream, Hollandaise or plain butter sauce for +variety. + + +OLD ENGLISH MUSTARD DRESSING + + One tablespoon of evaporated milk, + One teaspoon of mustard. + +Place in a soup plate and blend together, then add one tablespoon of +oil. Then drop the vinegar, then the oil again until you have used + + Eight tablespoons of salad oil, + One tablespoon of vinegar. + +Serve on lettuce, cucumbers, meat or fish. + + +RICH BOILED SALAD DRESSING + + One-half cup of water, + Three-quarters cup of vinegar, + Five tablespoons of cornstarch. + +Dissolve the starch in water and bring to a boil. Cook for three +minutes and then add + + One well-beaten egg, + One-half cup of thick cream, + One tablespoon of sugar, + One teaspoon of salt, + One teaspoon of paprika. + +Mix the sugar and seasoning with the cream and add the egg; then +add to the boiling mixture and remove from the fire at once. Beat in +slowly six tablespoons of salad oil. This will keep in a cool place +for six weeks. + + +ASPARAGUS VINAIGRETTE + +Wash and scrape the asparagus and allow four stalks for each service. +Trim to remove the pithy end of the stalk and then cook in boiling +water until tender. Lift and drain well, then place in a dish and +cover with the following sauce: + + Four tablespoons of salad oil, + Two tablespoons of vinegar, + One-half tablespoon of grated onion, + One-half tablespoon of finely chopped green pepper, + One teaspoon of salt, + One teaspoon of paprika, + One-quarter teaspoon of mustard. + +Beat to mix and then set on ice to chill. Serve ice cold on crisp +lettuce leaves. + + +OTTAWA DRESSING + + One-half cup of catsup, + Two large onions grated, + One large green pepper, chopped fine, + One-half cup of salad oil, + Six tablespoons of vinegar, + One teaspoon of sugar, + One teaspoon of salt, + One teaspoon of mustard, + One teaspoon of paprika. + +Blend spices in vinegar and then beat hard to blend. + + +BALTIMORE DRESSING + + One cup of mayonnaise, + One-half cup of well drained canned tomatoes, + Two onions, grated fine, + One tablespoon of Worcestershire sauce, + Two teaspoons of salt, + One teaspoon of mustard, + One teaspoon of paprika. + +Mix thoroughly and then serve ice cold. + + +ASPARAGUS AND CELERY SALAD + +Mince sufficient celery very fine to measure one cup. Place in a bowl +and add + + One medium-sized onion, + One green pepper. + +Mince very fine and then add + + One-half cup of mayonnaise, + One tablespoon of vinegar, + One teaspoon of salt, + One-half teaspoon of paprika. + +Mix and then fill into a nest of crisp lettuce leaves and garnish with +the tips of canned asparagus. + + +CHEESE DRESSING + + Four tablespoons of grated cheese, + One teaspoon of mustard, + One teaspoon of paprika, + One teaspoon of salt, + Eight tablespoons of oil, + Four tablespoons of vinegar. + +Place in a bowl and blend well together. + + +DEVILED EGG SALAD + +Hard boil two eggs and then remove the shells and cut open the length +of the egg. Remove the yolks and then rub through a fine sieve and add + + One-half teaspoon of mustard, + One-quarter teaspoon of paprika, + One teaspoon of grated onion, + One teaspoon of finely minced parsley, + One-half teaspoon of salt, + Three tablespoons of mayonnaise. + +Mix well and then form into balls, placing one ball in the place in +the white of the egg, which had been left by the yolk. Now place each +white or one-half egg in the nest of lettuce and place around the egg + + Six cooked string beans, + One slice of tomato, cut in two, + Two thin slices of onion, + +and garnish with two tablespoons of Russian dressing. + + +VEAL + +Veal is the dressed carcass of the calf. The flesh should be firm, +pinkish white and should be well cooked to develop its flavor and +nutritious qualities. The cuts are the neck, shoulders, rack, breast, +loin and leg. The shoulders, breast and loin are used for roasting, +the neck and end of the leg for stewing, the leg for cutlets and +the rack for chops. The knuckle from the leg of veal may be used for +stews, soups, stock or pepper pot. + +Other products from the calf are heads, brains, hearts, sweetbreads, +feet, calves' liver, tripe, kidney and tongue. The kidneys are usually +left in the loin. + + +TO COOK + +The shoulder may be boned and rolled or left plain or just remove +the blade bone and then use a filling. The breast may have the bones +removed and then a pocket made and filled. + +To roast the loin trim and tie into shape and then roast. + +Meat from the neck, breast and knuckle is frequently used with chicken +and, if properly prepared, it is delicious. Stock made from veal +bones is rich in gelatine and may be used for meat loaves, moulds and +aspics. + + +TO PREPARE BREADED CUTLETS + +Cut the cutlets into suitable pieces and then roll in flour and dip in +beaten egg, and then dip again in fine bread crumbs, patting firmly. +Fry quickly to a golden brown. Place in a hot oven to finish cooking. +The cutlet may be served with either brown gravy or tomato sauce. + + +VEAL CROQUETTES + + One cup of milk, + Five level tablespoons of cornstarch. + +Place in a saucepan and then dissolve the starch in the milk. Bring to +a boil and cook for five minutes. Now add + + One and one-half cups of cooked veal, minced fine, + One tablespoon of grated onion, + Two tablespoons of finely minced parsley, + One and one-half teaspoons of salt, + One teaspoon of pepper, + One tablespoon of Worcestershire sauce. + +Beat to blend well and then pour on greased platter and set in a cool +place for four hours to mould. Form into croquettes and then dip in +beaten egg, and then in fine bread crumbs; fry in hot fat. Serve with +tomato sauce. + + + + +COOKING THE FANCY CUTS + + +TO PREPARE BRAINS + +Soak for one hour in cool water, adding the juice of one-half lemon. +Drain and then parboil for ten minutes. Drain and then trim free +from excess tissue. Place under a weight to flatten and make firm, if +desired, or cut into two and dip in flour and then in egg and finally +in fine bread crumbs. Fry in hot fat until a golden brown. Serve with +Hollandaise sauce. + + +ROAST SHOULDER OF VEAL + +Have the butcher make a pocket in the veal for the filling. Now soak +sufficient stale bread in cold water so that when pressed dry it will +measure two cups. Place the bread in a saucepan and add + + One cup of finely chopped onions, + Three tablespoons of finely chopped parsley, + One green pepper, chopped fine, + One-half cup of shortening. + +Mix thoroughly and then cook slowly so that the onion does not brown. +When tender add + + One teaspoon of paprika, + Two teaspoons of salt, + One teaspoon of pepper. + +Mix thoroughly and then cool and fill into veal. Sew the opening with +a darning needle and a stout string or fasten with toothpicks. Dust +the meat well with flour and then place in a hot oven to brown. Then +reduce the heat of the oven to moderate and roast, allowing thirty +minutes for the meat to start cooking and twenty-five minutes to the +pound. Baste every ten minutes with: + + One-half cup of vegetable salad oil in + One and one-half cups of boiling water. + + +CALF'S HEART A LA MODE + +Wash and soak the heart for a few minutes in water and then remove the +tubes, veins and cut the heart into dice. Parboil until tender. Then +add, using sufficient water to cover + + One half-cup of vinegar, + Four onions, chopped fine, + Two carrots, cut in dice, + One teaspoon of sweet marjoram, + Two teaspoons of salt, + One teaspoon of white pepper. + +Thicken gravy and serve with toasted strips of bread. + +Calf's heart may be cut in thin slices, dipped in flour and then +fried. Calf's liver is most delicate and must be cooked quickly, +either by panning or broiling. The head is used for mock-turtle +soup or cooked and served with brown sauce or made into calves' head +cheese. The tongue may be cooked until tender and then pickled in +vinegar. + +The feet may be used in place of the head for mock-turtle soup, and in +place of the knuckle in making pepper pot. + + +TRIPE FRIED IN BATTER + +Cut the tripe into pieces the size of an oyster and then season and +dip in a batter. Fry until golden brown in hot fat and then serve with +Hollandaise sauce. + + +THE BATTER + +Break one egg in a cup and fill with milk. Place in a bowl and add + + One and one-quarter cups of flour, + One teaspoon of salt, + One-half teaspoon of pepper. + +Beat well to free from lumps. + + +CREOLE TRIPE + +Mince four onions fine and then place in a saucepan, four +tablespoonfuls of shortening; add the onions and cook until soft, but +not brown. Now add four tablespoonfuls of flour. Stir to blend well +and then add: + + Two cups of strained tomatoes, + One green pepper, minced fine, + One-half pound of prepared mushrooms, + One pound of tripe cut into inch blocks. + +Cook gently for twenty minutes and then season and serve. + + +PICKLED TRIPE + +Cut the prepared tripe in strips one inch wide and two inches long and +then place in a china bowl and add + + Four onions cut in rings and parboiled, + Two bay leaves, + One dozen cloves, + Half-dozen allspice + +and sufficient vinegar to cover. Let stand two days before using. + + +TURTLE AND SNAPPER + +Lay the turtle on its back and cut off the head. Let turtle bleed +for twenty minutes. Separate the body from the shell and remove the +entrails. Carefully separate the liver and heart. Now, with a sharp +knife, remove the meat from the shell and lay in boiling water for two +minutes. Drain. Rub the legs and all flesh containing the outer skin +until the skin is removed, with a coarse towel. Now, with a cleaver, +chop the shell into five pieces and place in scalding water for five +minutes. Remove from hot water. Use the knife to peel off the skin and +bristle from the shell. Now lay the meat and shell in cold water for +one and one-half hours. You now have white and green turtle meat ready +to cook. + + +TO COOK + +Put the meat and shell in a large preserving kettle with sufficient +cold water to cover, adding + + One pint jar of stewed tomatoes, + One stalk of celery, + One bunch of potherbs, + One bunch of parsley, + Three cloves, + Four allspice, + Four large onions, + Two bay leaves, + One medium-sized carrot, + Rind of one-half lemon, + Three tablespoons of Worcestershire sauce. + +Tie the spices and vegetables in a piece of cheese-cloth and bring to +a boil. Cook slowly until the meat is tender and then remove the white +meat. Cook the green meat, most of which is in the shell, until it is +tender. Place the meat, when tender, in cold water to blanch. Use the +liquid for soup. Strain and add part of the turtle meat, hard-boiled +egg, grated lemon rind and juice of lemon. Prepare the snapper same as +green turtle. Only bleed snapper ten minutes. + + +SHRIMP SALAD + +Open two tall cans of shrimp and then drain and wash under cold +water. Now shred the coarse green outside leaves of lettuce very fine. +Measure two cups and place in a bowl and add + + One green pepper, + One onion, chopped very fine, + One-half cup of mayonnaise dressing. + +Mix well and then fill into a nest of crisp lettuce leaves. Lay the +shrimp on top and mask with mayonnaise. Garnish with two hard-boiled +eggs into quarters. + + +SHRIMP + +Shrimp come, as a rule, cooked, but to cook shrimp: Plunge the shrimp +into boiler prepared as for crabs. Boil for ten minutes, then drain +and cool. Remove the shells and then they may be used for salads, +croquettes and fried shrimps. + + +TERRAPIN + +Diamond back or salt water terrapin are best. Fresh water terrapin +may be used for croquettes and puree. Clean the terrapin by placing +in fresh water for six hours. Wash in warm water and then place them +alive in boiling water. Cook for five minutes. Remove and then rub +with a coarse cloth the neck, legs and tail to remove the skin. Wash +again. Return to the pot. Cook until the legs leave the body easily. +Usually about thirty-five minutes for small terrapin and seventy-five +minutes for large ones. The age and condition determine the time of +cooking. Cool. Now, before it is entirely cold, separate the terrapin +from the shell, discard the small intestines, shell, gall, etc. Cut +the meat into pieces. + +Cook in cream sauce for a la Maryland; in brown sauce for a la mode or +stewed terrapin. + + +STEWED SNAPPER + +Open a can of snapper into a china bowl and let stand for one hour; +place in a saucepan. + + Two cups of water, + Four tablespoons of cornstarch, dissolved in water, + Faggot of soup herbs, + Two cloves, + Two tablespoons of butter, + One and one-half teaspoons of salt, + One teaspoon of paprika, + Juice of one lemon, + Grated rind of one-fourth lemon. + +Bring to a boil and cook slowly for fifteen minutes; then add the +snapper meat, heat slowly 10 minutes, serve. + + + + +STEAKS + + +The selection of steak depends entirely upon the number of persons to +be served. A steak cannot be classed as a cheap meat; the portions of +bone and trimming makes this meat a rare luxury in these times of high +prices. + +Yet there come times when the men folk want steak--and steak it must +be. There are three kinds of meats that are cut into steaks; namely, +the loin, rump and round. All three will make delicious eating if +properly prepared. + +The round steak has the least waste, and if steaks are taken from the +first three cuts they should be tender and juicy, providing they are +cut sufficiently thick and are properly cooked. + +The rump steak is fully as tender and palatable as loin and it +contains about one-third less waste. The sirloin is the choicest cut +in the whole carcass and it contains a proportionately large amount of +waste. + +Have the butcher cut the round steak one-half inch thick and then +pound it with a meat ax to break the tough tissues. Place on a platter +and brush with salad oil and let stand for one-half hour. Now broil +in the usual manner, turning every four minutes. Lift to a hot platter +and spread with choice meat butters given below. + +Rump steak should be cut two inches thick and the bone and fat +trimmed. Now nick and score the edge of the fat and brush with salad +oil, and then broil the same as for round steak. + +The sirloin steak should be cut two inches thick. Have the butcher +remove the chine bone and then the flank end. Let him add a piece +of suet to the flank end; then put it through the food chopper for +hamburg steak. It is a mistake to cook the flank with the sirloin. +Brush the steak with salad oil and then broil. Lift to a hot platter. + +Place one pint of water and one tablespoonful of salt in the bottom of +the broiling pan to prevent the fat drippings from taking fire. Turn +the meat every four minutes, so that it makes the cooking even. To +test the meat when broiling press with a knife; if it is soft and +spongy it is raw. Watch carefully and when just beginning to become +firm it is rare. Allow four minutes for medium and six minutes for +well done. + +Do not turn the meat with a fork. The intense heat has sealed or +seared the surface and caused the meat to retain its juices, and if +you use a fork to turn it you will puncture or make an opening so that +these juices will escape. + +A two-pound steak will be cooked rare in twelve minutes, medium in +fifteen minutes and well done in eighteen minutes. Always lift to a +hot platter. + + +FRENCH BUTTER + + Two tablespoons of finely chopped chives, + One tablespoon of finely chopped leeks, + One tablespoon of finely chopped tarragon, + Juice of one-half lemon, + Two tablespoons of melted butter, + One-half teaspoon of salt, + One-half teaspoon of paprika. + +Work to a smooth paste. + +French and Italian and Swiss cooks frequently serve a vegetable +garnish with steaks. It is prepared as follows: + + One green pepper, chopped fine, + Two leeks, chopped fine, + Eight branches of parsley, chopped fine, + Two onions, chopped fine, + Ten branches of tarragon, chopped fine, + One-half cup of chives, chopped fine. + +Place four tablespoonfuls of shortening or vegetable oil in a frying +pan and add the herbs and cook very slowly until soft, taking care not +to brown. Now season with salt, pepper and dress on a hot platter in +a little mound at the bottom of the steak. Garnish with a slice of +lemon. + + +ENGLISH BUTTER + + One tablespoon of butter, + One-quarter teaspoon of white pepper, + One-quarter teaspoon of mustard, + One-half teaspoon of salt. + +Work to a paste and then spread on a steak as soon as you place it on +the platter. + + +LONDON BUTTER + + One tablespoon of melted butter, + One tablespoon of Worcestershire sauce, + One-half teaspoon of salt, + One-half teaspoon of pepper, + One tablespoon of lemon juice. + +Mix and then pour over the steak. + + +SWISS BUTTER + + One tablespoon of grated onion, + One tablespoon of finely minced parsley, + One-half teaspoon of salt, + One-quarter teaspoon of paprika, + One and one-half tablespoons of butter. + +Work to a smooth paste. + + +ITALIAN BUTTER + + One green pepper, chopped very fine, + One teaspoon of paprika, + One-half teaspoon of salt, + Two tablespoons of butter. + +Work to a smooth paste and then spread on the meat. + + +VEGETABLE GARNISH + +Carrots, turnips and parsnips may be cut into cubes and then shaped +like a cork. Cook until tender in boiling water and then brown quickly +in a little hot fat. Beets and turnips may be cooked until tender +and then scoop out the centres and fill with onions or cucumber +mayonnaise. + + +BROILED HAMBURG STEAK + +Do not fry or pan hamburg steak made from flank of sirloin. Place meat +in bowl and add + + Three-quarters cup of moist bread crumbs, + One onion, minced fine, + Two tablespoons of parsley, + One teaspoon of salt, + One-half teaspoon of paprika, + One egg. + +Mix, form into flat cakes, brush with salad oil; place on baking dish. +Broil in gas broiler for eight minutes, then place in hot oven for +seven minutes longer. Spread with desired butter and send to the table +in a baking dish. This will give a delicious flavored meat in place of +the usual dry, tasteless cake that is frequently served. + + +SALADS + +Salads are a popular summer dish. They should be made from fresh +vegetables which contain the health-giving elements that are so +vitally essential for our physical well-being. There are also the +mineral salts which help purify the blood stream and thus keep us +physically fit. + +Eggs, etc., that are used in preparing the dressings have a food value +that may be figured upon in our daily ration. Heavy salads, composed +of meat, are best to be eliminated for the hot weather. Replace them +with light, dainty, attractive salads, that are not only appetizing +but also easily digested. + +The making of a successful salad is an art indeed. The proper blending +of the various ingredients and then using a well-blended dressing and +garnishing, so that it will not only satisfy the eye but will tempt +the palate as well; that is a real salad. + +The proper combinations are very important; harmony must prevail. As, +for instance, a combination of beets, tomatoes and carrots would not +only be inartistic but also a poor combination of foods. Care must be +taken in preparing the lettuce or other greens used. All plants that +form into heads must be separately and thoroughly washed in order to +free them from dirt and insects, and then they should be given a final +washing in water that contains one tablespoon of salt to every two +quarts, then rinsed in ice water. The bath in salt water will remove +the tiny and almost invisible mites and slugs that cling to these +greens. + +Many varieties of salad dressing may be prepared from mayonnaise or +from the dressing purchased in bottles. When the housewife fails +to make a good mayonnaise dressing, or the family is small, a good +standard dressing already prepared may be purchased and used in the +following recipes: + + +RUSSIAN DRESSING + + One cup of salad dressing, or mayonnaise, + One raw beet, + One raw carrot, + One raw onion. + +Pare and then grate the vegetables into the salad dressing and then +add: + + One teaspoon of salt, + One teaspoon of paprika, + One tablespoon of sugar, + One-half teaspoon of mustard. + +Beat to mix and then use. This dressing will keep for a week, if it is +placed in a bottle and stored in a cool place. + + +FRENCH DRESSING + +Place in a bottle: + + One-half cup of salad oil, + Three tablespoons of vinegar or lemon juice, + One teaspoon of salt, + One-half teaspoon of mustard, + One-half teaspoon of pepper. + +Shake until creamy and then store in a cool place. This will keep well +until used. + + +ROQUEFORT DRESSING + + One-half teaspoon of salt, + One-half teaspoon of paprika, + One tablespoon of Roquefort cheese, + One tablespoon of lemon juice, + Two tablespoons of salad oil. + +Mix smooth and serve. + + +BOILED DRESSING + + One cup of vinegar, + Three-quarters cup of water, + Three level tablespoons of cornstarch. + +Dissolve the starch in the water and bring to a boil. Cook for five +minutes and then add: + + One well-beaten egg, + Four tablespoons of salad oil, + One teaspoon of mustard, + One and one-half teaspoons of salt, + One teaspoon of paprika, + Two teaspoons of sugar. + +Beat till thoroughly mixed and then cook slowly for three minutes. +Pour into jars or jelly glasses and thin out with cream or evaporated +milk when using. + + +PIMENTO DRESSING + +Add four finely chopped pimentoes to one-half cup of prepared salad +dressing. + + +PAPRIKA DRESSING + +Add one and one-half teaspoons of paprika to the French dressing. +Shake well to blend. Paprika is a sweet, mild, red pepper that will +not bite the tongue. + +During the warm weather use salads twice a day, beginning the day with +water-cress, radishes or crisp young onions or leaves of lettuce for +your health's sake. + + +BLOND FRENCH DRESSING + +Place in a wide mouthed bottle, + + One teaspoon of sugar, + One teaspoon of mustard, + One-half teaspoon of salt, + Four tablespoons of white wine vinegar, + One-half cup of vegetable salad oil. + +Shake until creamy. + +The use of paprika is decidedly better than the pungent pepper. This +pepper is mildly sweet-flavored spice that does not irritate the +delicate lining of the throat or stomach. Now, fully as important +as the green appetizers are the dainty salads, lettuce, corn salad, +endive, romaine, tomatoes, onions, cucumbers, cabbage and the cooked +vegetables, such as lima beans, peas, string beans, beets, etc. + +The success of salads depends entirely on the dressings used with +them. So, with this in mind, we will now prepare some delicious +dressings. Place in a fruit jar and then put them in the ice box, +where they can be had at a minute's notice. + +You know that often when you come home just fagged out, when perhaps +you did not take the time to get luncheon, a cool, crisp salad and +some thinly sliced buttered bread and a cup of tea will not only +satisfy and refresh you, but will also prevent a headache. + + +A LA MODE CANADIENNE + +Shred the coarse green leaves of lettuce fine and then place in salad +bowl and add: + + Two cooked carrots, + Two cooked beets, cut in dice, + Two onions, chopped fine. + +Toss gently to mix and then prepare the following dressing: + +Place in fruit jar, + + One-half cup of vegetable salad oil, + Two tablespoons of grated onion, + Four tablespoons of vinegar, + Three tablespoons of finely minced green or red pepper, + One teaspoon of paprika, + One and one-half teaspoons of salt, + Three-quarters teaspoon of mustard, + One-half cup of catsup or chili sauce. + +Shake until well blended and then pour over the salad as you serve it. + + +TRY THIS DRESSING ON PLAIN LETTUCE + +Wash and remove all blemishes from one bunch of scallions; then chop +fine and add: + + One-half cup of mayonnaise, + Two tablespoons of vinegar, + One and one-half teaspoons of salt, + One teaspoon of paprika, + One-half teaspoon of mustard. + +Mix the spices and seasoning with the vinegar and add to the +mayonnaise. Then add the finely chopped scallions. Serve on plain +lettuce. + + +PARISIAN CELERY + +Fill the grooves of the celery with highly seasoned cheese. + + +SCALLIONS A L'ITALIENNE + +Wash and then remove the blemishes from two bunches of scallions, chop +fine and then parboil and drain. Now cook four ounces of macaroni in +boiling water until tender. Drain, blanch under cold water and then +drain again. Now place the cooked macaroni and the prepared scallions +in a saucepan and add: + + One cup of brown gravy, + One cup of thick cream sauce, + One ounce of grated cheese, + Two teaspoons of salt, + One teaspoon of paprika. + +Toss gently until hot and then serve with waffles in place of meat for +luncheon. + + +PEA SHORE PIE + +Grease a deep pudding pan well. Cut any variety of fish desired into +pieces weighing about two ounces. Free from bones and skin and then +roll in flour and place a layer of fish, then a layer of thinly +sliced tomatoes, a layer of thinly sliced potatoes and then a layer of +prepared fish. Season each layer with salt, pepper and finely chopped +green peppers. Pour over it two cups of thick cream sauce with + + One-half dozen clams, + One cup of cooked peas, + Two teaspoons of salt, + One teaspoon of paprika, + Two tablespoons of finely chopped parsley. + +Cover with a crust rolled one-half inch thick. Bake in a moderate oven +for one and one-quarter hours. Brush the pastry with milk and as soon +as it browns lightly cover with a pie plate to prevent taking on too +deep a color. + + +FISH SOUFFLE + +This dainty dish is made by rubbing one-half cup of cold boiled fish +through a fine sieve. Then add + + One cup of cold cream sauce, + One tablespoon of salt, + One teaspoon of paprika, + One-half teaspoon of mustard, + Three tablespoons of finely chopped parsley, + One tablespoon of Worcestershire sauce, + Yolk of two eggs. + +Beat hard to mix and then carefully fold in the stiffly beaten whites +of two eggs. Pour into well-greased custard cups and then set the cups +in a pan containing warm water, and bake in a moderate oven until firm +in the centre, usually about twenty minutes. + + +FISH LOAF + + Two cups of cold boiled fish, + One cup of prepared bread crumbs, + One cup of thick cream sauce, + One and one-half teaspoons of salt, + One teaspoon of paprika, + Two teaspoons of grated onions, + One green pepper, minced fine, + One well-beaten egg. + +Mix and then pack into the prepared loaf-shaped pan. Stand this pan in +a larger one containing hot water. Bake in a moderate oven for fifty +minutes. Remove from the oven and let stand for a few minutes. Then +unmould on a hot platter and serve with creole sauce. + +To prepare the crumbs, soak stale bread in cold water; then place in a +cloth and squeeze dry. Rub through a fine sieve and then measure. + +To prepare the pan, grease the pan and then line it with a greased and +floured paper. + + +BOILED SALT COD + +Soak one and one-quarter pounds of boneless salt cod for four hours +and then drain and wipe in a piece of cheese-cloth and plunge in a +deep saucepan containing sufficient boiling water to cover the fish. +Bring to a boil and then cook for thirty-five minutes. Lift and drain +well and place on a hot platter. Cover with two cupfuls of cream sauce +and garnish with one-quarter cupful of finely minced parsley and then +sprinkle with two tablespoonfuls of grated cheese. + + +CONNECTICUT FISH CHOWDER + +Any cheap fish that is fresh will do for this dish, or it may be made +from the heads, fins and backbones of the fish, used for filets or +broiling. Place the heads, fins and backbones of three medium-sized +fish in a deep saucepan and add + + Two quarts of cold water, + Two onions, cut fine, + One carrot, cut in tiny dice, + One-half bay leaf, + One-half teaspoon of thyme. + +Cover and bring to a boil. Cook slowly for one hour. Now remove +the heads, fins and backbones and pick the meat from the heads and +backbones and return to the stock. + +Now rub one cup of stewed tomatoes through a sieve and add five +tablespoons of cornstarch. Stir until the starch is dissolved and then +add to the stock. Bring quickly to a boil and add: + + Two cups of diced and par-boiled potatoes, + Salt and pepper to taste, + Two tablespoons of butter, + Two tablespoons of finely chopped parsley. + +Let boil up once and then serve. This is delicious. One pound of fish +may be used in place of heads, fins and backbones. + + +FISH CUTLET + +Place in a mixing bowl + + Two cups of flaked cold fish, + One and one-half cups of prepared stale bread, + Two onions grated, + Four tablespoons of finely chopped parsley, + One tablespoon of salt, + One teaspoon of paprika, + One tablespoon of Worcestershire sauce, + One-half teaspoon of mustard, + One well-beaten egg. + +Mix thoroughly and then shape into cutlets. Roll in flour and then dip +in beaten egg, and then into fine bread crumbs. Fry in hot fat. + +To prepare the bread, soak stale bread in warm water until soft. +Place in a cloth and then squeeze until very dry; then rub through a +colander to remove the lumps. Fish cutlets are served with a menu, as +follows: + + +SALMON CHARTREUSE + +Open a can of salmon and then drain. Remove the skin and bones and +flake with a fork. Soak three tablespoons of gelatine in one-half cup +of cold water and then place in a saucepan + + Two tablespoons of finely chopped onion, + Two tablespoons of finely chopped parsley, + Two tablespoons of carrots, + Faggot of soup herbs, + Two cups of water. + +Bring to a boil and cook slowly for ten minutes. Strain and then add + + The juice of one-half lemon, + One and one-quarter teaspoons of salt, + One teaspoon of paprika, + +and the dissolved gelatine. + +Mix thoroughly and then cool and add the prepared salmon. + + One tablespoon of grated onion, + Three tablespoons of finely chopped parsley. + +Pour into a mould that has been rinsed with cold water and chilled on +ice. Set in a cool place to mould. When ready to serve unmould on a +bed of lettuce and serve with Russian dressing. This may be prepared +Saturday afternoon. + + +BROILED SALT MACKEREL, FLEMISH STYLE + +Soak the mackerel overnight in plenty of cold water to cover, keeping +the skin side up. In the morning remove the head and then wash and +parboil. Drain and then place on a baking dish and spread lightly with +bacon or ham fat and dust lightly with flour. Place in the broiler of +the gas range and broil until nicely browned. Now, while the mackerel +is cooking, prepare a Flemish sauce as follows: + + One onion, + One green pepper, + Two branches of parsley. + +Chop very fine and then place in a saucepan with three tablespoons +of butter. Cover closely and steam until the vegetables are soft. Now +add: + + One tablespoon of vinegar, + One teaspoon of sugar, + One-half teaspoon of mustard, + One teaspoon of pumpkin, + Two tablespoons of boiling water. + +Bring to a boil and pour over the fish. Garnish with cress. + + +SALT COD, VERMONT + +Select a thick centre; cut and soak for one hour in warm water. Wrap +in a piece of cheese-cloth and plunge into boiling water. Boil for +fifteen minutes and then drain. Divide into four individual baking +dishes and cover with cream sauce. Sprinkle with fine bread crumbs and +a little grated onion, and bake for ten minutes in a hot oven. + + +MEATS + +In order to purchase meats intelligently so that we will receive the +best value for money expended, it is necessary to know the nature of +the cuts, and especially the proportionate amounts of lean meat, fat +and bone that they contain; also the approximate food values of the +meat obtained from various parts of the carcass. + + +HIND QUARTERS + +Loin steak average 57 per cent. lean, 33 per cent. visible fat, 10 per +cent. bone. Sirloin steaks in general contain a larger percentage of +lean meat and a smaller amount of fat than the porterhouse or club +steaks. + +Rib cuts contain 52 per cent. lean meat, 31 per cent. fat, 17 per +cent. bone. The greatest percentage of lean meat is found in the sixth +rib, and the smallest in the eleventh and twelfth rib cuts. + +Round steaks are meat cut from the round. They average 67 per cent. +lean meat, 20 per cent. fat and 16 per cent. bone. The round steaks +contain 73 per cent. to 84 per cent. lean meat. + +The rump contains 49 per cent. lean meat, the round as a pot roast +contains about 86 per cent. lean meat; the largest percentage of fat +is found in the rump roast. Soup bones contain from 8 per cent. to 60 +per cent. lean meat. + + +THE FOREQUARTERS + +The forequarters of beef contain the chuck, the shoulder, clod, neck +and shank. The chuck contains 67 per cent. lean meat, 20 per cent. fat +and 12 per cent. bone. Chuck steak varies from 60 per cent. to 80 per +cent. lean and from 8 per cent, to 24 per cent. fat. + +The clod or bolar cut contains 82 per cent. lean meat and 5 per cent. +bone. + +Relatively more lean and less fat meat is found in the chuck rib roast +than in the cut from the prime rib roast. + +The navel, brisket and rib ends average 52 per cent. lean meat, 40 per +cent. fat and 8 per cent. bone. The brisket and navel cuts are similar +in proportion, while the rib ends slightly higher in percentage of +bone and less lean. + +Flank steak contains 85 per cent. lean meat and 15 per cent. fat. +Shank cuts or soup bones from the shank vary from 15 per cent. to 67 +per cent. lean meat and from 25 per cent. to 76 per cent. bone, while +the boneless shank, used for stews, goulashes, hashes and minces, +contain 85 per cent. lean meat and 15 per cent. fat. + +The trimmings from the loin, in steaks reduce their weights about +13 per cent. and these trimmings average 4.6 per cent. fat and 2 per +cent. bone. Round steak is reduced about 7 per cent. in weight in +trimmings, principally in fat; chuck steaks about 6-1/2 per cent., +principally bone. + +Rump, shoulder, pot roast and neck are all materially reduced in +weight by fat and bone trimmings, the size and condition of the animal +determining the actual amounts. The actual proportion of lean meat, +fat and bone in the various cuts, their relative values of economy, +fixes the prices to the consumer. + +Taking the cuts of meat in their right order we have: + +First, the neck for soup, stews and corning. The cost is very low and +the waste is considerable. + +Second, the chuck. This includes the entire shoulder and contains +five ribs. The first two ribs are usually sold as shoulder, roast and +steak, and while they are about the same quality as No. 9, they cost +considerably less. + +Third, the shoulder clod. This is part of the chuck and can be +purchased in almost all markets. The price is low and there is no +waste. It is used principally for steaks and pot roasts. When used for +steaks, score the meat well. + +Fourth, shank. According to the market price, this is the cheapest +part of the beef. However, it contains 54 per cent. to 57 per cent. +waste and requires long cooking. It is used for soups and stews. + +Fifth, ribs. Contains eight ribs; five of these are the prime cuts and +used for roasting exclusively. + +Sixth, sirloin. The loin, some cuts contain as low as 3 per cent, +waste. The sirloin is tender; therefore, quickly and easily cooked. +For this reason it is one of the most popular cuts. + +Seventh, porterhouse. This portion of the loin contains the choicest +steaks, excellent and nutritious and easily cooked. The fillet or +tenderloin forms a part of the loin and averages about 13 per cent. +waste. + +Eighth, rump. This cut is very nutritious, but requires careful +cooking to render it tender; it contains slightly more waste than the +round. Good steaks are obtained from the rump; it is also used for pot +roast braising and coming. + +Ninth, pin bone, the middle portion of the loin. It is of excellent +quality, tender and of good flavor and quite as popular as the loin. +It is the face cut of the rump. + +Tenth, round. An inexpensive cut, containing only 7 per cent, waste. +It is nutritious as tenderloin, but not as tender. The first essential +in cooking is to sear the outside in order to retain the juices and +then cook slowly until tender. + +Steak and roast are cut from the round and the back or heel and is +used for pot roast and stews. + +One factor in helping to keep up the high prices of food is that the +average woman, _when she goes to market, has in mind_ fancy price and +choice cuts for roast, steaks and chops. The choice cuts represent +about 26 per cent. of the whole carcass, leaving about 74 per cent. +to be disposed of. Now, if this becomes difficult, the fancy cuts must +bear the additional cost and so become proportionately high in price. + +Take a cross cut of beef, weighing about six pounds and wipe with a +damp cloth, and one-half cupful of flour patted into it and then brown +quickly on both sides in a frying pan and then place in a fireless +cooker or a moderate oven together with + + Two medium-sized onions, + One carrot, cut in quarters, + One and one-half cups of boiling water, + +and cook slowly, allowing one-half hour for the meat to start cooking +and then twenty-five minutes to the pound. Baste frequently. If baked +in the range it should give a delicious, well-flavored roast, that +will supply the most finicky family with a good substantial food. + +The bolar cut from the shoulder may be prepared the same way. + +Meat from the neck and shin may be used for stews, goulashes and meat +loaves. + + +POT ROAST OF SHIN BEEF, ENGLISH STYLE + +Have the butcher cut a piece of beef from the upper part of the shin, +with the bone in. Wipe with a damp cloth and then pat in one-half +cupful of flour. Brown quickly on both sides and then lift to a deep +saucepan and add + + One large turnip, cut in quarters, + One large carrot, cut in quarters, + One faggot of soup herbs, + One-half teaspoon of sweet marjoram, + Two cups of boiling water. + +Cover closely and cook slowly until the meat is tender, allowing +one-half hour for meat to start cooking and twenty-five minutes to the +pound, counting the time when it is put into the kettle. + +The plate and brisket may be used for soups, stews and goulashes and +for corning. The brisket makes a splendid pot roast when boned and +rolled. Also the plate or brisket may be used for a la mode. + +The flank steak is a choice piece of lean, boneless meat that lies +close to the ribs and weighs from one and three-quarters to two and +one-half pounds. It may be used for steaks, if cut in slanting slices +or for mock fillet or rolled or for hamburg steak. + +When boiling or stewing meat, keep this in mind: Meat to be palatable +and juicy must contain nutriment; it must be plunged into boiling +water to seal the surface, by coagulating the albumen in the meat; and +then it should be cooked just below the boiling point until tender, +allowing one-half hour for the meat to heat and start cooking and then +twenty-five minutes to the pound. Add salt just before removing from +the fire. + +Keep this fact in mind, that salt will, if added when the meat is just +starting to cook, extract the juice. + +For pot roast and braises, etc., it is necessary to quickly sear over +the surface of the meat for the same reason that the meat was plunged +into boiling water and then cook slowly, allowing the same proportion +of time as for boiling or stewing. + +The real object in cooking meat is to retain the juices and make it +sufficiently to eat and increase its flavor. + + +BEEF STEW + +Cut two and one-half pounds of stewing beef in two-inch pieces and +then roll in flour and brown in hot fat; then add three pints of +boiling water. Bring to a boil and cook slowly for one hour; then +place in a saucepan + + Two cups of flour, + One-half teaspoon of pepper, + One teaspoon of salt, + One tablespoon of baking powder. + +Rub between the hands to mix and then add three-quarters cup of cold +water to form a dough. Make into balls between the hands and then drop +into the stew. Cover closely and boil fast for twelve minutes. Now +remove the lid and cook for three minutes longer. Then season and +serve. + + +TO PREPARE FISH FOR FRYING + +Remove the head, fins and bones, using them for the fish stock. Place +fillets in a dish and marinate for one hour in + + Three tablespoons of lemon juice or vinegar, + Two tablespoons of salad oil, + Two tablespoons of grated onion, + One teaspoon of salt, + One teaspoon of paprika. + +Then roll lightly in flour and dip into beaten egg, then in fine +crumbs and fry until golden brown in hot fat. + + +GRILLED FISH + +Sea trout, striped bass or other fish may be used. Clean and bone the +fish and then place in baking dish and spread freely with salad oil. +Broil for twelve minutes in broiler of the gas range or bake for +fifteen minutes in a hot oven. Serve with a fish sauce prepared as +follows: + +Chop fine + + Four onions, + Three large tomatoes, + Two green peppers. + +Now chop two ounces of salt pork or fat bacon very fine and place in +a skillet and cook until nicely browned. Add the finely chopped onions +and tomatoes and green pepper and cook slowly until the vegetables are +soft. Then season with + + One-half teaspoon of sugar, + One teaspoon of salt, + One-half teaspoon of white pepper, + Juice of one-half lemon. + +Mix thoroughly and serve with the fish. + + +FISH LOAF + +Prepare a sauce as follows: + +Place in a saucepan + + One cup of milk, + Five tablespoons of flour. + +Stir with a fork until the flour is dissolved and then bring quickly +to a boil. Cook three minutes and then remove and pour into a mixing +bowl, and add + + Two cups of cold-boiled fish, + One cup of cold-boiled rice, + One cup of stale bread, prepared as for fish cutlet, + Four tablespoons of shortening (finely chopped salt pork if + desired), + One large onion, + One large green pepper, + Six branches of parsley, minced very fine, + One tablespoon of paprika, + One-half teaspoon of mustard, + One tablespoon of Worcestershire sauce, + One-half teaspoon of sweet marjoram, + One egg. + +Beat hard to thoroughly mix and then pour into a well-greased and +floured loaf-shaped pan. Place this pan in a larger one containing hot +water. Bake in a moderate oven for one hour. Serve with a sauce made +as follows: + + Two cups of stewed tomatoes, + Four onions, chopped fine, + One green pepper, chopped fine. + +Cook until onions and peppers are soft and then rub through a coarse +sieve. Now add + + One-half cup of water, + Three tablespoons of cornstarch, + Two teaspoons of salt, + One teaspoon of sugar, + One-half teaspoon of pepper, + Pinch of cloves. + +Mix well and then pour into tomato mixture. Stir well until the +boiling point is reached and then cook three minutes. Add two +tablespoons of butter and serve. + + +BROILED BASS + +Have the fish dealer split the bass for broiling, then wash and pat +dry with a paper napkin and cover the cut surface of the fish with +salad oil. Place on a baking sheet and broil in the broiler of the gas +range until nicely browned; then set in the oven for five minutes to +finish cooking. + + +CREAM FINNAN HADDIE + +Cover the fish with cold water and then bring to a boil. Drain and +cover with cream sauce. Now add: + + One green pepper, chopped fine, + One onion grated, + Five tablespoons of finely chopped parsley, + Two tablespoons of butter. + +Simmer slowly for ten minutes to cook the herbs; then lift to the +toast. + + +LONG ISLAND SOUND COCKTAIL + +Place in a bowl + + One-half bottle of tomato catsup, + One tablespoon of grated onion, + Two tablespoons of finely minced parsley, + One tablespoon of finely minced green pepper, + One tablespoon of Worcestershire sauce, + One-half teaspoon of mustard. + +Mix well and then take the clam shells and scrub them clean. Fill with +a mixture as follows: + + One cup of cold-boiled fish, + One onion, chopped fine, + One green pepper, chopped fine. + +Mix well. Make a well in the centre and fill with a sauce. Dust with +paprika and serve ice cold. + + +FILET FISH, SOUTHERN STYLE + +Clean, wash and drain fish. Do not dry. Have fat smoking hot. Place +fish in pan, reduce heat and cook slowly until brown and crisp. + + +FISH CAKES + +Boil fifteen large potatoes and then mash fine and add + + One-half pound of prepared shredded codfish, + One egg, + Lump of butter the size of an egg, + One teaspoon of paprika. + +Mix thoroughly and then form into balls. Roll in flour and fry until +golden brown in hot fat. + + +COLD SPICE TONGUE + +Select a medium-sized tongue without the gullet and wash well; then +soak for four hours in warm water. Place in a deep saucepan and cover +with warm water and add + + One carrot, cut in dice, + Two onions sliced, + One faggot of soup herbs, + Two bay leaves, + Two allspice, + Four cloves, + One cup of strong cider vinegar. + +Cover closely and bring to a boil; then simmer and keep just below the +boiling point for three hours. Let cool in the liquid and then, when +cold, chill in the ice box before slicing. + +The coarse left-over parts of the tongue may be used for meat loaf, +croquettes or hash. + + +PICKLED TRIPE + +Cut one pound of cooked honeycomb tripe in pieces one inch by three +inches. Place in a casserole dish and add + + One cup of vinegar, + One-half cup of water, + One onion, cut fine, + One teaspoon of salt, + One-half teaspoon of white pepper, + One bay loaf, + Eight cloves, + Ten allspices, + One small red pepper pod. + +Cover and bake in hot oven for thirty minutes and then cool. + + +BAKED HAM, VIRGINIA + +Scrub a small ham and cook until tender. The fireless cooker will +prevent the ham from wasting while cooking. When tender, lift and +remove the skin. Trim to shape and then place in a bowl + + Three-quarters cup of brown sugar, + One-quarter cup of cinnamon, + One teaspoon of nutmeg, + One teaspoon of cloves, + One teaspoon of allspice. + +Mix thoroughly and then pat and rub into the ham. Place in a hot oven +and bake for forty minutes, basting frequently with one-half cupful of +water and one-half cupful of vinegar. + + +CORN BEEF HASH + +Cut the cooked meat into one-half inch cubes and place in a saucepan +and add to each cup of meat + + One and one-half cups of pared and diced potatoes, + One-half cup of finely chopped onions, + One cup of boiling water. + +Cover closely and steam until meat and potatoes are tender and the +water is evaporated; then season. Now melt three tablespoons of +shortening in an iron frying pan and when hot turn in the hash, +forming an omelet shape in half the pan. When nicely browned, turn the +hash with a cake turner, still keeping the omelet shape, and brown. +Turn on a hot platter and garnish with finely chopped parsley. + + +BROWN POT ROAST OF SHIN BEEF + +Wipe the meat with a damp cloth and then pat into it one-half cup +of flour. Now heat the bacon fat left from cooking the bacon for +breakfast in a saucepan and place in the meat. Brown quickly, turning +frequently until every part is nicely browned; then add two cups of +water and cover closely and cook slowly for one hour. Now add + + Four medium-sized carrots, + Four medium-sized onions. + +Season and cover again and cook slowly until the meat and vegetables +are tender, usually about thirty-five minutes. Now add sufficient +water to make one and three-quarter cups of gravy. + +Prepare the dumpling as follows: Place one quart of boiling water in a +saucepan and add one teaspoon of salt. Place in a mixing bowl + + One and one-half cups of flour, + One teaspoon of salt, + One-quarter teaspoon of pepper, + Two teaspoons of baking powder, + One onion, grated, + One teaspoon of shortening. + +Mix thoroughly and then add one-half cup of water. Form to a dough +and drop by the teaspoonful into the boiling water. Cover the saucepan +closely and cook for fifteen minutes; then lift on a warm dish and +place the dumpling as a border around the platter. Lift the meat and +vegetables in the centre and pour the gravy over all. + + +VIRGINIA SAUCE + +Strain the liquid from the pan in which the ham was baked and add +one-half cupful of flour. Brown well and then add + + Two and one-half cups of the liquid from the pan, + One cup of vinegar, + One-half cup of syrup, + Two teaspoons of salt, + One teaspoon of paprika, + One-half teaspoon of nutmeg. + +Bring to a boil and cook for ten minutes. Now strain into a gravy bowl +and serve. + + +PORK TENDERLOIN + +One and a half pounds of pork tenderloins will make eight nice-sized +fillets. Place on a platter and baste with + + One small onion, minced fine, + Three tablespoons of lemon juice, + Two tablespoons of salad oil, + One teaspoon of salt, + One teaspoon of paprika. + +Turn the fillet to marinate and when ready to cook lift and roll +lightly in flour and then dip in beaten egg and then into fine bread +crumbs. Cook until golden brown in hot fat. + + +ROAST FRESH HAM + +Select a small baby pig ham and have the butcher bone and then leave +space for the filling. Wipe with a damp cloth and then prepare and +fill with highly seasoned bread crumbs. Tie into shape and then dust +with flour and place in a baking dish and put in a hot oven to brown. +Then reduce the heat and baste frequently with hot water, allowing the +ham thirty minutes to start and the meat cooking thirty minutes to +the pound after that. When ready to serve, lift to a warm platter and +garnish with parsley or water-cress and serve with Virginia sauce. +Place one medium-sized apple in with the ham to bake. + + +BRAISED ROLLED FLANK STEAK + +Have the butcher score and trim the steak. Now soak sufficient stale +bread in cold water to soften. Press dry and then rub through a fine +sieve. Measure and place two cupfuls in the mixing bowl and add + + Four tablespoons of shortening, + One cup of finely chopped onions, + One bunch of potherbs, chopped fine, + One level tablespoon of salt, + One level teaspoon of pepper. + +Mix well and then spread on a steak and roll. Tie securely with a +stout string and then pat three-quarters cup of flour into the meat. +Melt four tablespoons of shortening in a deep saucepan and when +smoking hot add the prepared meat. Brown the meat, turning frequently, +and then, when nicely brown, add one cupful of boiling water and +simmer slowly, allowing the meat one-half hour to start cooking and +thirty minutes to the pound. Add four large onions and when ready to +lift one cup of boiling water for gravy. Usually this gravy requires +no thickening. + + +PLANKED STEAK + +Have the butcher cut the steak in two and one-half inch thicknesses +from the large end of the sirloin. Remove the flank end and then the +tenderloin, also taking out the bones. The butcher will do this for +you. Now, when ready to prepare the steak, soak the plank in cold +water for one hour. Heat the broiler and then place the plank in the +oven. Cook the steak until quite rare in the broiler and then lift +to a hot plank. Prepare a border of mashed potatoes and put them in +a pastry bag, forced out around the edge of the plank. Garnish and +smother with onions and minced green peppers. Place in a hot oven for +ten minutes. Use the tenderloin for minute steaks. Hamburg the flank +and serve hamburg steaks. + + +LIVER AND BACON, CREOLE + +Have the butcher cut the liver in thin slices. Wipe with a clean damp +cloth and then roll in flour and brown in hot fat. Now add + + One cup of stewed tomatoes, + One and one-half cups of thinly sliced onions, + Two green peppers, chopped fine. + +Cover closely and cook for five minutes, then add + + Two tablespoons of cornstarch, + One and one-half teaspoons of salt, + One teaspoon of paprika, + One-quarter teaspoon of mustard, + One-half cup of cold water. + +Dissolve the starch and spices well and then bring the mixture to a +boil and cook slowly for fifteen minutes. Now place mashed potatoes on +a large platter, shaping them flat on top. Lay the slices of liver on +and then pour over them the sauce and garnish with nicely brown strips +of bacon. Sprinkle with finely chopped parsley and serve. + + +CHOP SUEY + +Slice sufficient meat from the cold roast of pork. Now cut in +half-inch blocks and place in a pan and add + + One cup of celery, cut in dice, + One green pepper, minced fine, + Four onions, minced fine, + One cup of finely shredded cabbage, + One and one-half cups of thick brown sauce, + Two teaspoons of salt, + One teaspoon of pepper, + One teaspoon of Worcestershire sauce. + +Heat slowly to the boiling point and cook until the celery and cabbage +are tender and then make a border around a large hot platter of cooked +noodles and lift on the chop suey. Garnish with finely chopped parsley +and serve. + +NOTE.--Make the brown sauce from the left-over gravy and bones making +a stock. + + +DELMONICO ROAST BEEF + +Have the butcher cut the seventh and eighth rib from a roast, removing +the chine bone. Now have him remove the blade and meat between it +and the skin, cutting off the top of the ribs. This gives you a +heart-shaped piece of very tender beef. It is really the eye of these +two ribs. Place the roast in a pan and dust lightly with flour, and +then place in a hot oven for thirty minutes to start cooking. Now +reduce the heat and cook, allowing twenty minutes to the pound, +counting the time from the minute you reduce the heat. + +Use the top of the ribs and the piece of meat from the blade for the +pot roast or a beef a la mode. Have the butcher remove the blade and +roll the flap-like piece around the ribs, fastening it with a skewer +or the entire piece may be boned and rolled. + + +BAKED SLICE OF HAM + +Have the butcher cut the ham in one-inch thick slices. Trim and then +cut around the edges every two inches apart to prevent curling. Place +on a baking dish and pour over the ham + + One cup of water, + Two tablespoons of syrup. + +Bake in slow oven 25 minutes. + + +ROAST SHOULDER OF LAMB + +Have the butcher bone and roll the shoulder and then when ready to use +wipe with a damp cloth and pack with the following mixture: Chop very +fine + + Three onions, + Four branches of parsley, + One leek. + +Pat with flour and then roast in the oven, allowing thirty minutes to +start cooking and twenty minutes to the pound, gross weight. Baste the +meat after it commences to brown with one and one-half cups of boiling +water. + +The season for spring lamb is from January to July. The meat is +delicate and while less nutritious than mutton is delicious. + +Yearling is a splendid choice for lamb. It is fully as nutritious +as mutton, without the excess fat of mutton. Fat mutton frequently +disagrees with persons of delicate digestion and therefore should be +discarded from the menu, and the yearling should be substituted. + +The choice mutton is raised in Virginia, Pennsylvania and North +Carolina, while that which comes from Wisconsin is of splendid +quality. Canada also sends us some fine meat. + +Prime mutton is large and heavy, the fat firm and white and the flesh +a deep red in color and very finely grained. This meat contains fully +as much nutriment as beef. + +Soups and broths made from mutton when the fat is removed are very +wholesome and are frequently ordered in diets by physicians. Mutton +should be hung for a short period to ripen, but lamb should be used a +short time after it is dressed. + +The cuts in the side of lamb or mutton usually number six: (1) The +neck, (2) the chuck, which includes some of the ribs as far as the +shoulder blade, (3) the shoulder, (4) the flank or breast, (5) the +loin and (6) the leg. + +In some parts of the country the butcher makes a cut, using the rack +end of the loin and chuck for making the rib or French chops. The term +chops is intended to designate meat cut from the rack or loin into +chops, preferably one and one-quarter inches thick. Where the meat is +cut with nine ribs on the loin, the shoulder and balance of the chuck +is cut into chops for panning or braising. These chops require longer +time for cooking than those cut from the rack or loin. + + +ACCOMPANIMENTS FOR LAMB AND MUTTON + +Serve with a roast shoulder or leg of lamb, mint sauce, green grape +jelly, peas or asparagus and baked potatoes. With mutton or lamb chops +serve green grape jelly, mint or currant jelly. + +Mutton may be boiled and served with caper or soubis (onions) sauces, +currant jelly sauce, boiled or mashed potatoes, peas, string beans, +asparagus, stuffed tomatoes and cole slaw. + + +HOW TO DISTINGUISH BETWEEN LAMB AND MUTTON + +Look first at the joint above the hoof. In lamb this joint is serrated +or tooth-shaped when broken, while in the yearling and mutton it is +the smooth oval ball-and-socket joint. In lamb the bones are pinkish +in color; in mutton the bones are a blue-white color. The pinkish +colored skin should be removed from lamb and yearling before cooking. +This skin contains the woolly flavor. + + +BONE AND STUFFED SHOULDER OF LAMB + +Have the butcher bone the shoulder of lamb and then wipe with a damp +cloth. Now prepare a filling as follows: Mince fine sufficient parsley +to measure one-half cup. Place in a bowl and add + + One green pepper, minced fine, + Two onions, minced fine, + One cup of fine bread crumbs, + Two teaspoons of salt, + One teaspoon of pepper, + One-half teaspoon of sweet marjoram. + +Mix and then spread the filling and roll, tying securely. Now pat just +sufficient flour into the meat to cover. Place on a rack in the baking +pan and put in a hot oven. Just as soon as the meat becomes brown +commence the basting with one cup of boiling water. Reduce the heat to +a moderate oven. + +The time to cook: Allow the meat thirty minutes for heating, so as to +start cooking, and then twenty minutes to the pound, counting gross +weight. + +Keep the fact in mind that the rolled and filled meat requires more +time than just the plain shoulder. + +To roast the shoulder unboned allow one-half hour to start cooking and +then fifteen minutes to the pound. + +The leg of lamb may be boned and rolled or rolled and filled, and then +cooked just like the shoulder. + + +BENGAL CURRY OF LAMB + +Use the broken and coarse pieces of meat from the roast lamb. Chop +fine and then place in a saucepan and add just sufficient water to +barely cover. Now add + + One onion, minced fine, + One green pepper, minced fine, + Four branches of parsley. + +Cook slowly until the meat is very tender. Now thicken the gravy, +using cornstarch, and season with + + One teaspoon of Worcestershire sauce, + Four tablespoons of catsup, + Two teaspoons of salt, + One teaspoon of paprika, + One-half teaspoon of curry powder. + +Make a border of cooked rice on a hot platter. Lift the curry into the +centre of platter and garnish with one hard-boiled egg, chopped fine. + + +BAKED EMINCE OF LAMB IN GREEN PEPPERS + +Mince the left-over portion of roast lamb fine, then measure and add +any filling that may be left over. Place in a saucepan and add just +sufficient boiling water to cover. Cook slowly until tender and then +thicken the gravy. Now to one cup of the cold meat add + + One cup of boiled rice, + One cup of canned tomatoes, + Three onions, chopped fine, + One tablespoon of salt, + One teaspoon of paprika. + +Mix and then fill into the prepared peppers. Set in a baking pan and +add one cup of boiling water. Bake in a moderate oven for thirty-five +minutes. Serve with cheese sauce. Boiled mutton or lamb may be used in +these dishes to replace the roast meat. + + +HOW TO USE LEFT OVER LAMB + +Cut slices from the roast lamb and then line a large platter with +crisp leaves of lettuce. Place on the platter the slices of meat. +Serve with mint or currant jelly. Use the uneven pieces for curry +of lamb or a baked emince of lamb, with green peppers and vegetable +salad. + + +LAMB BOILED WITH RAVOLI + +Have the butcher cut for stewing one pound of the neck of lamb. Wash +and place in a saucepan and add + + Three pints of cold water, + One faggot of soup herbs, + One carrot, cut very fine, + Two onions, chopped fine. + +Cook very slowly until the meat is tender and then strain off the +broth. Cool, then pick the meat from the bones. Chop the meat very +fine and add + + One and one-half teaspoons of salt, + One teaspoon of paprika, + Two onions, grated, + One green pepper, chopped fine, + One egg. + +Mix thoroughly and then prepare a dough as follows: Place in a mixing +bowl + + Two cups of flour, + One teaspoon of salt, + One teaspoon of paprika, + Three tablespoons of finely minced parsley. + +Mix by rubbing between the hands and then use one large egg and five +tablespoons of water to make a dough. Knead until very smooth and then +roll out as thin as paper. Cut into four-inch squares and brush the +edges with water. Place a spoonful of prepared meat on the dough and +then fold over and press the wet edges of the pastry tightly together. +When all are ready drop in a large saucepan of boiling water. Cook for +fifteen minutes and then lift with a skimmer; place in a dish and pour +over the heated and seasoned lamb broth; then sprinkle over all four +tablespoons of grated cheese and two tablespoons of finely minced +parsley. + + +LAMB HARICOT + +Soak one pint of lima beans overnight and then look over carefully in +the morning. Parboil and then place in a baking dish with + + One-half cup of diced onions, + One pound of neck of mutton cut into cutlets, + One cup of canned tomatoes. + +Season with salt and pepper and add sufficient boiling water to cover +all. Place in a moderate oven and bake for three hours. + + +INDIVIDUAL LAMB POTPIES + +Mince the meat left on the leg of lamb. Place in a saucepan and cover +with cold water, adding + + One carrot, diced, + Four onions, + Four potatoes cut in halves. + +Cook slowly until the vegetables are soft; lift the onions and +potatoes and thicken the gravy and season with + + Two teaspoons of salt, + One teaspoon of pepper, + One green pepper, chopped fine, + One tablespoon of Worcestershire sauce. + +Place portion of the meat, two potatoes, one onion and some gravy in +individual baking dishes. Cover with a crust of pastry and bake in a +moderate oven for twenty minutes. + + +SPANISH MACARONI + +Mince fine + + Three green peppers, + Four onions, + Two tomatoes. + +Now place five tablespoons of fat in a frying pan and add the prepared +vegetables and cook slowly until tender without browning, and then add +one-half package of cooked macaroni and + + Two teaspoons of salt, + One teaspoon of pepper, + One-half cup of gravy from the kidney stew. + +Cook slowly for fifteen minutes. + + +FALL MENU + + +BREAKFAST + + Oranges + Cereal and Cream + Creamed Beef in Popover Cases + Coffee + + +DINNER + + Radishes Sliced Cucumbers + Kidney Pie + Spanish Macaroni Buttered Beets + Cole Slaw + Orange Pudding Coffee + + +SUPPER + + Rice Croquettes with Cream Beef + Sauce + Cole Slaw + Orange Shortcake Tea + + + + +HOW TO PREPARE RECIPES + + +POPOVERS + +Place the popover pans in the oven to heat. Break one egg in a +measuring cup and then fill with milk and turn into the mixing bowl +and add + + One-half teaspoon of salt, + One cup of sifted flour. + +Beat with a Dover egg-beater for five minutes and then remove the +smoking hot popover pans from the oven and grease well. Pour in +the batter and place at once in a hot oven and bake for thirty-five +minutes. Do not open the oven door for ten minutes after the popovers +are placed in the oven. When the popovers are twenty-five minutes in +the oven, turn down the gas and then bake slowly to thoroughly dry out +for the balance of the time allowed for baking. + +This amount will make eight small or six large popovers. Now, while +the popovers are baking, the creamed beef can be prepared. Cut +one-quarter pound of dried beef fine, using a pair of scissors to cut +with. Place in a pan and cover with boiling water and let stand for +five minutes. Drain and then make a cream sauce as follows: + +Place one and one-half cups of milk in a saucepan and add six +tablespoons of flour and stir to dissolve, and then bring to a boil +and cook for three minutes. Add the prepared dried beef and two +tablespoons of finely minced parsley and let simmer slowly until the +popovers are ready. + +Cut a slice from the tops of the popovers and fill them with the +prepared creamed beef. Place a tiny dot of butter on top of each +popover and dust lightly with paprika. + + +KIDNEY PIE + +The meat pie can be made to be an economical dish. These pies are +served in the Chelsea Coffee House in London. + +Remove the fat and tubes from one large beef kidney and then cut into +pieces the size of a walnut. Place in a saucepan and add three cups +of boiling water and let simmer slowly for ten minutes. Turn into a +colander and let the cold water run on the kidney for five minutes. +Now return the kidney to the saucepan and add + + One-half teaspoon of thyme, + One-half teaspoon of sweet marjoram, + Four onions, cut in pieces. + +Cook slowly until tender and then add sufficient boiling water to +cover. Add the dumplings, made as follows: Strain gravy from the +kidney and add sufficient water to measure three and one-half cups. +Place in a saucepan and when boiling add the dumplings, made as +follows. Place in a mixing bowl + + One cup of mashed potatoes, + One cup of flour, + One tablespoon of baking powder, + One teaspoon of salt, + One teaspoon of paprika, + Three tablespoons of grated onion, + Two tablespoons of finely-minced parsley, + One egg. + +Work to a smooth paste and then form into balls the size of a large +walnut, and drop into the prepared stock and cook for ten minutes. +Lift and thicken the gravy slightly. Now make a pastry as follows: + + Three cups of flour, + One teaspoon of salt, + Two teaspoons of baking powder. + +Sift and then add the one-half pound of finely chopped suet and rub it +into the flour well. Mix to a dough with two-thirds cup of water and +roll out one-quarter inch thick on a floured pastry board. Line a +large baking dish or individual custard cups. Now put a layer of +kidney in the bottom and season with salt, pepper and finely minced +onion. Place a dumpling on top and then a layer of thinly sliced +hard-boiled egg. Cover with well-seasoned gravy and then with a crust, +brushing the edges of the crust well with water. Now cut two gashes in +the top of the crust to permit the steam to escape and then brush the +top with water. If a large pie, bake for one hour; if individual ones, +bake in a moderate oven for thirty-five minutes. Use three eggs in the +kidney pie. + + +ORANGE PUDDING + +Place in a mixing bowl + + One-half cup of sugar, + Yolk of one egg, + Four tablespoons of shortening. + +Cream well and then add the juice and pulp of two oranges, which +should measure three-quarters cup, and + + One and one-quarter cup of flour, + Three teaspoons of baking powder. + +Beat to mix and then turn into well-greased and floured mould and +cover the mould. Boil for one hour and then serve with the following +sauce: + + Three-quarters cup of sugar, + One-half cup of water, + Juice of one orange, + Grated rind of one orange, + Two tablespoons of cornstarch. + +Stir to dissolve the sugar and starch and then bring to a boil and +cook for three minutes and serve. + + +RICE CROQUETTES WITH CREAM BEEF + +Mould well-seasoned cooked rice into croquettes; then dip and flour +and brown in hot fat. + +Make a cream sauce as follows: Place in a saucepan + + Two cups of milk, + One-half cup of flour. + +Stir to dissolve the flour and then bring to a boil and cook slowly +for five minutes. Add one-half pound of dried beef, prepared as for +breakfast, and serve with the croquettes. + + +ORANGE SHORT CAKE + +Place in a mixing bowl + + One cup of flour, + One-half teaspoon of salt, + Two teaspoons of baking powder, + Five tablespoons of sugar, + One-half cup of water. + +Beat to a stiff dough and then spread on a well-greased and floured +layer-cake pan, making the dough higher at the sides than in the +middle of the pan. Cover with sliced oranges, cut into small pieces +with a sharp knife. Now place in a bowl: + + Six tablespoons of brown sugar, + Two tablespoons of flour, + One-half teaspoon of nutmeg. + +Mix well and then spread on the shortcake and bake in a moderate oven +for thirty minutes. Much of the actual preparation of the menu can be +prepared on Saturday. + +Use yolk of one egg for making dressing for coleslaw. For orange cake +use + + White of one egg, + One-half glass of jelly. + +Place in a bowl and beat until mixture holds its shape. Pile on orange +shortcake. + + + + +HALLOWE'EN + + +On Hallowe'en the good fairies are permitted to make themselves +visible to their many friends--so the traditions of Ireland tell us. +And the little ones, as they are called by the romantic fun-loving +Irish nation, play a great many tricks this night on their enemies and +they reward their true friends with many blessings. + +It is truly a wonderful night for the romantic maiden to delve into +the future and find, or try to find, her luck when seeking for the +knowledge of her future life partner. In those good old days of long +ago, the lad and lassie spent a pleasant evening trying all the lucky +spells to insure them success in their love affairs for the coming +year. + +And in the midst of much hilarity many games are played; there are +bobbing and ducking for apples, spinning the plate, post-office, +heavy, heavy, what hangs over and forfeits. These were some of the +old-fashioned ways the boys and girls of yesteryear passed a happy +evening. + +Other old legends told that this one night in the year the spooks +or ghosts were permitted to roam the earth, so that, to escape their +notice, all must go masked--hence our young folk disguised themselves +and wandered forth from house to house, seeking entertainment; for +many informal parties were held on this eve and no one was refused +admission; each visitor was treated to apples and nuts and then he +wandered on his way. + +Let your young folk entertain their friends with a good old-fashioned +Hallowe'en party; let them play the old games of long ago, and +then close to the magic hour of midnight serve a real old-fashioned +Hallowe'en supper. + + +SOME SUGGESTIVE MENUS + +No. 1. + + Cider + Salted Nuts Olives + Sardines and Potato Salad +Jack o' Lantern Cakes Coffee + +No. 2. + + Cider Cup + Radishes Celery + Gloucester Cod a la King + Cheese Sandwiches + Fruit Cakes Coffee + Nuts Raisins Apples + +No. 3. + + Celery Salted Nuts + Baked Virginia Ham + Potato and Pepper Salad + Rolls Butter + Ice Cream Coffee + +No. 4. + + Radishes Home-made Pickles + Fried Oysters + Potato and Celery Salad + Rolls and Butter + Fruit Ginger Bread Coffee + +Have corn husks and pumpkins for the decorations; use autumn leaves, +strung together, for wall decorations. Cover the table with a silence +cloth and then with linen table cloth, and place in the centre of the +table a new wooden pail filled with cider. Bank the sides of the pail +with corn husk, golden ears of corn and autumn leaves. + +Now wire the handle so that it will be in an upright position. Wrap +the handle with yellow tissue paper and fasten a small jack o'lantern +made from a small pumpkin to the handle, so that it will hang in the +well of the bucket. Arrange the table in the usual manner. Serve the +cider from this well during the supper. + +Hollow out a medium-sized pumpkin and cut in it a jack o' lantern and +set bowls in the pumpkins to hold the radishes, pickle and sandwiches, +sugar, etc., and make tiny pumpkins from the yellow crepe paper, +filling them with hard candies for souvenirs. + + +HOW TO MAKE THE CIDER CUP + +Place in a large bowl some crushed ice and + + One gallon of cider, + Three bananas, cut into thin slices, + Two oranges, cut into thin slices, + Three baked apples, cut into bits. + +Mix and then serve. + + +SARDINE AND POTATO SALAD + +(Twenty-five Persons) + +Wash and then cook eight pounds of potatoes until tender and then, +when cool, peel and cut into thin slices into a large mixing bowl. Now +add + + One cup of finely chopped onions, + One-half cup of finely chopped parsley, + One cup of finely chopped green peppers, + Two cups of finely chopped celery, + Two cups of mayonnaise or cooked dressing, + One-half cup of vinegar, + One tablespoon of salt, + One teaspoon of pepper, + One and one-half teaspoons of mustard. + +Toss to mix thoroughly and then prepare individual nests of lettuce +and place three-quarters cup of the potato salad in each nest. Mould +it into a cone and then lay four sardines, tail end up, against the +salad. Garnish with finely chopped parsley and serve. + + +JACK O' LANTERN CAKES + +Bake a sponge cake in individual or muffin pans and then ice with +chocolate water icing and make the lantern face with white icing. + + +GLOUCESTER COD A LA KING + +(Twelve Persons) + +Select a three-pound piece of boneless salt cod from the center cut; +soak for three hours and then place in a piece of cheese-cloth and tie +loosely, plunge into boiling water and boil for thirty minutes. Drain. +Place two quarts of milk in a saucepan and add one and one-half cups +of flour. Stir with a wire spoon to dissolve the flour and then bring +to a boil and cook slowly for ten minutes. Now add + + Two well beaten eggs, + The prepared fish, broken into flakes with a fork, + Juice of one lemon, + Two green peppers, cut into pieces and parboiled, + One tablespoon of grated onion, + One teaspoon of paprika. + +Heat slowly until very hot and then serve on toast. + + +FRUIT CAKE + +Place in a mixing bowl + + Two and one-half cups of syrup, + One cup of shortening. + +Cream well and then add + + Eight cups of flour, + Four level tablespoons of baking powder, + One cup of milk, + One-half cup of cocoa, + One tablespoon of cinnamon, + One teaspoon of cloves, + One teaspoon of allspice, + Two eggs, + Two cups of finely-chopped peanuts. + +Beat to mix thoroughly and then grease and flour a baking pan and +turn in the batter. Place the raisins one at a time on the top of the +batter and gently press them into the dough. Bake for fifty minutes +in a slow oven. Cool and then ice and decorate with Hallowe'en figures +and then cut into blocks. + + +FALL MENU + +BREAKFAST + + Grapes + Cereal and Cream + Fried Butterfish, Creole + Hashed Brown Potatoes Water-cress + Rolls Coffee + + +DINNER + + Grape Juice Cocktail + Pot Roast Beef, Spanish + Brown Potatoes String Beans + Tomato Salad + Rolls Coffee + + +SUPPER + + Fried Tomatoes Cream Gravy + Potato Salad + Corn Bread Apple Sauce + Tea + + +BUTTERFISH, CREOLE + +Cleanse the fish and wash well and then drain. Now roll lightly in +flour and brown in hot fat quickly. Place in a baking dish and add the +following sauce: + + One cup of stewed tomatoes, + Four onions, chopped fine, + One teaspoon of salt, + One teaspoon of paprika, + One-half teaspoon of thyme. + +Bake in the oven for twenty minutes and then serve from the dish. +Other fish may be used in place of the butter fish. + + +WINTER MENU + +BREAKFAST + + Grapes + Cereal and Cream + Virginia Griddle Cakes Syrup + Coffee + + +DINNER + + Home-made Chow-chow Piccalilli + Ye Olde-Tyme English Oyster Pye +Mashed Potatoes Buttered and Spiced Beets + Coleslaw + Grape Tapioca Blanc Mange + Coffee + + +SUPPER + +Bean Sausages Cream Gravy + Potato Salad + Raisin Cake Tea + +A nice change for the family is to give them corn muffins and plain +rolls or biscuits in place of bread. Usually in the hurry and bustle +of getting the business folk off in time in the morning and then +preparing the children for school the housewife does not have the time +to prepare these homey, old-fashioned breads for breakfast. + +The price of butter makes it almost prohibitive to use it as a spread +for hot cakes, yet we all like the butter flavor. So let us follow the +example of the thrifty New England woman, who puts the syrup into a +good-sized pitcher and then adds two tablespoons of butter to one and +one-half cups of syrup. Place the pitcher into a pan of warm water +and then heat. Stir frequently, so that the butter will melt and +blend thoroughly with the syrup. Just before sending to the table beat +thoroughly. This not only makes a delicious spread for hot cakes and +waffles and the like, but it is a real economy and a saving in butter. + + +GRAPE-JUICE COCKTAIL + +Place one pound of grapes in a saucepan and add three cups of water. +Bring to a boil and cook until soft. Rub through a fine sieve and then +sweeten and chill. Fill into cocktail glasses and serve. + + +POT ROAST BEEF, SPANISH + +Place in a mixing bowl and chop fine + + Two tomatoes, + Four onions, + Three green peppers, + Four branches of parsley. + +Now add + + One teaspoon of paprika. + +Mix and pack into the meat, pushing well into the roll. Roll the meat +in flour and then melt the suet in a deep saucepan and add the meat. +Brown well and add one-half cup of flour. Stir until well browned +and then add one quart of boiling water. Cover closely and then cook, +allowing one-half hour for each pound of meat, gross weight. One hour +before cooking add six small onions and one carrot cut in quarters. + +When ready to serve, add one quart of boiling water and season to +taste. This will provide sufficient gravy to use for two meals. + + +GRAPE TAPIOCA BLANC MANGE + +Place in a saucepan + + One cup of water, + Two cups of grape juice, + Three-quarters cup of finely granulated tapioca. + +Bring to a boil and then cook slowly for thirty minutes and then add + + Three-quarters cup of sugar, + One-half teaspoon of salt. + +Cook five minutes longer. Now rinse custard cups with cold water and +pour in the blanc mange. Let cool and then turn on a saucer and pile +with the fruit whip made from + + White of an egg, + One-half glass of jelly. + +Beat until it holds its shape. + + +BEAN SAUSAGE + +Open a can of beans and drain well, then mash and put through a sieve +into a mixing bowl. Add + + Two onions, grated, + Two tablespoons of parsley, chopped fine, + One-quarter teaspoon of mustard, + One-half teaspoon of paprika. + +Mix well and then mould into sausages. Roll them in flour and brown in +hot fat. Use the liquid drained from the beans and sufficient milk +to measure one and one-half cups. Place in a saucepan and add five +tablespoons of flour. Stir to dissolve and then bring to a boil and +cook for five minutes. Add + + Three-quarters teaspoon of salt, + One-quarter teaspoon of pepper, + Two tablespoons of finely-minced parsley. + + +VIRGINIA GRIDDLE CAKES + +Place one cup of corn meal in a mixing bowl and add + + One teaspoon of salt, + Three tablespoons of shortening, + Three tablespoons of syrup, + One cup of boiling water. + +Beat to mix and then add + + Two cups of cold water, + One egg, + Two and one-half cups of flour, + Two level tablespoons of baking powder. + +Beat hard to mix and then bake on a hot griddle. + + +BUTTERED AND SPICED BEETS + +Cook the beets until tender and then drain and cut into slices. Now +place in a small saucepan + + One tablespoon of butter, + Two tablespoons of vinegar, + Two tablespoons of hot water, + One teaspoon of salt, + One teaspoon of paprika, + One-eighth teaspoon of mustard, + Tiny pinch of cloves. + +When boiling hot, pour over the sliced beets. + +Use the yolk of egg for making the dressing for the cole slaw and the +white of egg and one-half glass of jelly for making the meringue for +the grape tapioca blanc mange. + + +YE OLD-TYME OYSTER PYE + +To prepare the crust, place in a mixing bowl + + Two cups of sifted flour, + One teaspoon of salt, + Two teaspoons of baking powder. + +Sift to mix and then put one-quarter pound of suet through the +food-chopper. Then rub the finely chopped suet through a fine sieve to +remove the stringy parts. Now rub the suet into the flour and mix to +a dough with one-half cup of cold water. Then chop and fold for two +minutes. Turn on a floured pastry board and divide into two pieces. +Roll out one-half of the dough until one-quarter inch thick and then +turn a large plate over this dough and cut around the edge of the +plate. Be sure that the plate is at least two inches larger than the +top of the baking or casserole dish. + +Now drain the oysters and look over carefully for the bits of shell. +Place the oysters in a casserole or baking dish and add the stalk of +celery that has been scraped clean and then diced and cooked until +tender, also + + One grated onion, + Three tablespoons of parsley, + Three cups of thick cream sauce, + One and one-half teaspoons of salt, + One teaspoon of white pepper, + One-eighth teaspoon of thyme. + +Mix thoroughly and then make two or three small gashes in the top +of the crust and cover the oysters with it, pressing the crust well +against the edges of the dish. Brush the top of crust with water and +bake in a moderate oven for thirty-five minutes. + +Use equal parts of the oyster liquor and milk for making the cream +sauce. Chop the celery leaves as well as the stalk. + +Now roll out the balance of the pastry and cut into three-inch +squares. Score the tops lightly with a knife or prick with a fork, +and place on a baking sheet and bake a delicate light brown. Wrap in a +napkin to keep warm. When ready to serve the oyster pie, place two of +the squares of pastry on a plate and then lift on the oyster pie, and +then place a second piece right over the crust of pie. Pour over this +top piece of pastry two tablespoons of the sauce from the oyster pie. + + +RAISIN CAKE + +Place in a mixing bowl + + Three-quarters cup of sugar, + One egg, + Four tablespoons of shortening, + Two cups of flour, + Four teaspoons of baking powder, + Three-quarters cup of water. + +Beat to thoroughly mix and then pour into well-greased and floured +loaf-shaped pan. Now spread one-half package of raisins on top and +gently press them with the back of the spoon until the dough covers +them. Bake in a moderate oven for thirty-five minutes. + + +TURKEY + +A creole method of roasting turkey, chicken, duck or game or broiling +fowl, birds or game is given below. Clean and prepare the bird to +suit the taste, and when ready to cook, whether broiling, roasting +or baking, lard the breast with many strips of salt pork or bacon, or +fastened on with toothpicks. Place in a hot oven to sear, then turn +the bird, be it large or small, on its breast. Roast, bake or broil +for three-quarters of the time on its breast, basting every ten +minutes. Dredge occasionally with flour. Do not season at the +beginning of cooking, but delay this until the last quarter of the +time allotted for cooking the bird, then turn it on its breast to +brown. + +Finish cooking, basting every ten minutes. This method permits the +heat to cook the heaviest part of the bird slowly, so that, by turning +on its breast, the bony structure may receive the intense heat. + +Birds or fowls that are old should be steamed before roasting. This +method will make them tender and juicy. + + +FILLING AND GRAVY + +DRY FILLING + + One pint of stale bread crumbs, + One large onion, minced fine, + One teaspoon of poultry seasoning, + One teaspoon of salt, + Two tablespoons of bacon fat or good beef drippings. + +Rub all together into a crumby mass, then pack into the fowl. + + +WILD GAME FILLING + +Put through the food chopper enough celery tops, with leaves, to make +one cupful, also: + + One medium-sized onion, + One level teaspoon of sweet marjoram, + One level teaspoon of sage, + Two teaspoonfuls of parsley, minced fine, + One-fourth teaspoon of pepper, + One cupful of well-dried bread crumbs. + +Mix well, then fill into wild duck or goose. + + +BAKED CHICKEN AND NOODLES + +Prepare the chicken for fricasseeing, cook until tender and then lift +it. Now cook the noodles in the broth and season. Lift the cooked +noodles into a baking or casserole dish. Now brown the chicken quickly +on one side in a frying pan, using just sufficient shortening to +prevent burning. Lay the chicken on the noodles and then thicken the +broth slightly, adding + + One tablespoon of minced parsley, + One tablespoon of minced onion. + +Pour over the chicken and noodles and bake in a hot oven for +twenty-five minutes. + + +APPLE AND RAISIN FILLING FOR DUCK + +Chop enough apples fine to measure one pint. Add + + One-half cup of seeded raisins, + One and one-half cups of bread crumbs. + +Season with salt, pepper and sweet marjoram. Mix together with two +tablespoonsful of melted butter. Pack into duck. + + +GIBLET GRAVY + +Mince the giblets fine. Brown into two tablespoonfuls of bacon fat, +adding two tablespoonfuls of flour. Brown well, then add one quart +of water. Cook slowly while the fowl is roasting for one and one-half +hours. Rub through a sieve, then return to the fire and bring to a +boil. It is then ready to serve. + + +MINCED GIBLETS ON TOAST + +Cook the giblets for one hour in one pint of water. Put through the +food chopper, adding + + One onion, + One hard-boiled egg, + One-fourth cup of canned tomatoes. + +Season with + + One-eighth teaspoon of mustard, salt and pepper to taste. + +Serve on toasted strips of bread for luncheon. + + +TURKEY MEAT BISCUITS + +Prepare the dough as for biscuits. Turn out on a pastry board and pat +or roll out one-quarter inch thick. Spread one-half of the dough with +the prepared turkey meat. Fold over the balance of the dough, press +firmly. Cut with a sharp knife into squares and brush the tops of the +biscuits with milk. Bake for twenty minutes in a hot oven. + +NOTE.--These biscuits may be prepared the night before and placed in a +cold place and baked in the morning. + + + + +LEFT-OVER TURKEY + + +UTILIZING THE LEFT-OVER TURKEY + +Remove the meat from the carcass, separating the white from the dark +meat. Pick the carcass clean and then break the bones and place in a +soup kettle and cover with cold water and add + + One-half cup of chopped onions, + One-half cup of diced carrots, + One faggot of soup herbs. + +Bring to a boil and cook slowly for two hours. Strain into a bowl and +this stock can be used for soups, sauces and gravies. + + +TURKEY CROQUETTES + + One and one-half cups of very thick cream sauce, + One cup of fine bread crumbs, + One and one-half cups of turkey meat, + Three tablespoons of finely minced parsley, + Two tablespoons of grated onions, + Two teaspoons of salt, + One teaspoon of paprika. + +Mix thoroughly and then mould into croquettes and dip in beaten egg +and then into fine bread crumbs. Fry until golden brown in hot fat. + + +TURKEY AU GRATIN + + Two cups of thick cream sauce, + One and one-half cups of turkey meat, + One tablespoon of grated onion, + Three tablespoons of finely minced parsley, + Two hard-boiled eggs, chopped fine, + One and one-half teaspoons of salt, + One-half teaspoon of pepper. + +Mix and then pour in a baking dish. Cover the top with fine +bread crumbs and two tablespoonfuls of grated cheese and bake for +thirty-five minutes in a moderate oven. + + +TURKEY, TERRAPIN STYLE + +Use the dark meat. Prepare one and one-half cupfuls of cream sauce and +then add + + One and one-half cups of prepared turkey meat, + Two hard-boiled eggs, cut in eighths, + Pinch of nutmeg, + One teaspoon of salt, + One-half teaspoon of white pepper, + Juice of one lemon. + +Heat slowly to boiling point and then add one-half cupful of brown +sauce, made from turkey stock. Add one teaspoonful of grated lemon +rind and then serve. + + +MEAT ROLL + +Use level measurements. This is a very nice dish for a luncheon. Place +in a bowl + + Two cups of sifted flour, + One and one-half teaspoons of salt, + One-quarter teaspoon of paprika, + Four teaspoons of baking powder. + +Sift twice and then rub in three tablespoonfuls of shortening and +then mix to dough with two-thirds cup of water. Roll out on slightly +floured board one-quarter inch thick, and spread with finely minced +turkey meat, which has been seasoned with + + One tablespoon of grated onion, + One green or red pepper, minced fine, + One teaspoon of salt, + One-half teaspoon of paprika. + +Roll for jelly-roll and pinch the edges together well. Place in +well-greased baking pan and bake for forty-five minutes in a hot oven. +Start basting with one cupful of turkey stock after the roll has been +in the oven for ten minutes. Serve by cutting in slices and then cover +with cream sauce. + + +TURKEY POT PIE + +Place in a baking dish a layer of parboiled and diced potatoes. Season +with finely minced onion and parsley and green or red pepper, chopped +fine. Now add a layer of turkey meat. Repeat this until the dish is +full and then add a sauce made from + + One cup of milk, + One cup of turkey stock, + Five tablespoons of flour. + +Stir until flour is dissolved in the milk and stock and bring to a +boil. Season and then pour over the turkey in the baking dish. Cover +the top of the dish with lattice strips of pastry. Brush with milk or +water and bake forty-five minutes in a hot oven. + + +SOME SOUPS USING THE TURKEY STOCK + +Made by simmering bones and carcass of turkey in sufficient water to +cover. + + +TURKEY SOUP, ITALIAN + +Cook three ounces of macaroni in one quart of boiling water for twenty +minutes and then drain and blanch under running water. Place in a +saucepan and add + + Two and one-half pints of turkey stock, + Two onions, cut fine, + Tiny bit of garlic. + +Cook slowly for fifteen minutes and then serve with grated cheese. + + +MULLIGATAWNEY + +Place four cupfuls of turkey stock in a saucepan and add + + Three apples, chopped fine. + One carrot, + One small onion. + +Bring to a boil and cook slowly until vegetables are soft and then +place three tablespoonfuls of shortening in saucepan and add one-half +cupful of flour. Stir until well browned and then add two cupfuls of +turkey stock. Cook for ten minutes and add to the soup. Bring to a +boil, then strain and season with + + One level tablespoon of salt, + One and one-half teaspoons of paprika, + One-fourth teaspoon of nutmeg, + Three pints of turkey stock, + One-half cup of finely chopped celery, + One carrot diced, + Four tablespoons of washed rice. + +Bring to a boil and cook for thirty-five minutes very slowly and then +season. + + +CABBAGE PUDDING + +Chop one medium-sized head of cabbage fine and parboil until tender. +Then drain and place in a bowl and add + + Two onions, grated, + One cup of left over cold meat, chopped fine. + +Season well and then place a layer of the prepared cabbage in a baking +dish and then a layer of bread crumbs. Pour two cups of thick cream +sauce over all and place a thin layer of bread crumbs on top. Bake in +a moderate oven for thirty minutes. + + + + +FAMILY THANKSGIVING DINNER FOR SIX PERSONS, FROM A NEW ENGLAND FARM +HOUSE + + Oyster Soup + Home Pickled Onions + Chow-chow Chili Sauce + Boston Brown Bread + Fish Balls + Roast Turkey Brown Gravy + Oyster Filling Cranberry Sauce + Bannocks + Baked Potatoes Mashed Turnips + Creamed Onions Buttered Parsnips + Coleslaw + Pepperhash Corn Relish + Jams, Jellies and Conserves + Mince and Pumpkin Pies Coffee + Maple Fudge Preserved Plums + + +The good old-fashioned oyster soup, made from the famous recipe that +has been in the family for so many years, was served from two immense +old white china tureens. Grandpa Perkins, sitting at the head of the +table, ladled out the soup, and after it was placed and every one +was seated, grandpa rapped the table with the big horn handle of the +carving knife and every head was bowed in silent prayer while his +voice was uplifted in thankful Thanksgiving praise, to which we all +responded with a solemn amen. + + +CHICKEN ROLL + +Place in a mixing bowl + + Three cups of sifted flour. + One teaspoon of salt, + Three level tablespoons of baking powder. + +Sift to mix, rub in five tablespoons of shortening and mix to dough +with one cup of water. Roll on pastry board one-quarter inch thick +and spread with the prepared filling. Roll as for jelly-roll, place +in well-greased and floured baking pan and bake in a moderate oven for +thirty-five minutes. Serve with tomato or creole sauce. + + +PREPARED FILLING + +Mince the giblets fine and pick the meat from the neck and carcass, +putting the skin through the food-chopper. Place in a bowl and add + + Two onions, grated, + One green pepper, minced fine, + Four tablespoons of finely-chopped parsley, + One-half cup of bacon, cut in dice and nicely browned, + One teaspoon of salt, + One-half teaspoon of white pepper. + +Mix thoroughly and spread as directed upon the dough. + + +BOSTON BROWN BREAD + +Place in a mixing bowl + + One-half cup of cornmeal, + One-half cup of barley flour, + One-half cup of rice flour, + One teaspoon of salt, + One-half cup of molasses, + One level teaspoon of soda, + One and one-quarter cups of sour milk. + +Beat to mix and then pour into well-greased one-pound empty coffee +cans and fill them three-quarters full. Cover and place in a deep +saucepan. Fill the saucepan two-thirds full of boiling water. Boil +steadily for one and three-quarters hours; then remove the lid from +coffee can and place in a warm oven for three-quarters of an hour to +dry out. + +Next come the fish balls--not the great, round old-fashioned +grease-soaked one of commerce, but the daintiest golden brown balls +the size of bantam eggs, fried in smoking hot fat and laid on snowy +white napkins in piles, with sprigs of parsley stuck between them. + + +AUNT POLLY RIVES'S ONE-EGG CAKE + + One egg, + One cup of brown sugar, + Five tablespoons of shortening, + +Cream well and then add + + One and three-quarter cups of flour, + Four teaspoons of baking powder, + One cup of milk. + +Beat to thoroughly mix. Add one cup of seeded raisins; pour in a +well-greased and floured loaf-shaped pan and bake forty minutes in +moderate oven. + + +REAL OLD VERMONT OYSTER SOUP + +For six people. + +Drain one dozen oysters free from the liquid, then strain the liquid +into a saucepan. Wash and look carefully over the oysters to remove +all bits of shell. Chop the oysters very fine and then return them to +the oyster liquid. Add one tablespoon of butter and a tiny pinch of +thyme; then heat to the scalding point and add two and one-half cups +of scalding hot milk. Let come to a boil, remove from the fire and +serve. Scald the milk in a double boiler. + + +COUSIN HETTY'S FISH BALLS + +"Time was," said Cousin Hetty, "when we used to flake out fish, but +since brother and old Amos went into the fish business, we generally +use the shredded fish." + +Recipe for six persons. Open a package of prepared shredded codfish +and then turn into a piece of cheese-cloth and plunge four or five +times into a large bowl of hot water. Squeeze dry. Cook and then mash +sufficient potatoes to measure three cups and then add the prepared +fish and + + Two tablespoons of grated onion, + Four tablespoons of finely-minced parsley, + One teaspoon of paprika, + One-quarter cup of milk, + Two tablespoons of butter. + +Beat hard to mix thoroughly and then mould into small balls; roll in +flour; dip in beaten egg and milk and then roll in fine crumbs and fry +until golden brown in hot fat. + + +BANNOCKS + +For six persons. Place in a saucepan + + Two cups of boiling water, + One-half teaspoon of salt, + Two tablespoons of maple sugar, + Four tablespoons of syrup, + Three-quarters cup of cornmeal. + +Cook until it is a thick cornmeal mush, then let cool. Spread very +thin on well-greased baking sheet; brush with melted shortening +and bake in a hot oven. In the days of long ago these bannocks were +usually baked before the open fire. + +The feature of the dinner, three large turkeys, were cooked until +golden brown and juicy tender. Nigh about the coming of the first +of October, grandma gives strict orders that every morsel of bread +crumbs, even though it is just the war bread, be saved. For you know +lots of bread crumbs are needed for the fish cakes and then filling +of the birds. This stale bread is thoroughly dried out and then put +through the food chopper, then sifted. The coarse crumbs are used for +filling the turkey. + +In the good old days of yesteryear when a large majority of us felt +that Thanksgiving would be incomplete without the turkey, it required +careful planning to use the left-overs without waste, as the family +quickly tired of too much turkey when served for three or four meals. + +However, left-over chicken or turkey may be served in the following +dishes: + + +BROWN EMINCE FOWL + +Pick the meat from the back, carcass and neck and mince fine the +giblets. Place in a saucepan and add to one and one-half cups of the +prepared meat + + One onion, + One green pepper, minced fine, + Three-quarters cup of boiling water. + +Cook gently for twenty-five minutes, then place in a saucepan two +tablespoons of shortening and four tablespoons of flour. Stir to +blend thoroughly and then brown until a rich golden brown. Turn in the +prepared emince and stir to mix and season with + + Salt, + White pepper, + Tiny pinch of mustard, + Tiny pinch of poultry seasoning. + +Make a border of mashed potatoes on a warm platter and fill the emince +in the centre of the platter and garnish with finely minced parsley. + + +CHICKEN DUMPLINGS + +Remove all the meat from the left-over carcass and break the bones. +Place the bones in a stock pot and add + + Three pints of cold water, + Two onions, + One fagot of potherbs, + One cup of well-crushed tomatoes. + +Bring to a boil and simmer slowly for two and one-half hours. Strain +the stock and season with + + Salt, + White pepper, + Three tablespoons of finely-minced parsley. + +Now place sufficient meat picked from the carcass through the food +chopped to measure, when chopped fine, one cup; place in a bowl and +add + + One large onion, grated, + Four tablespoons of finely-chopped minced parsley, + One teaspoon of salt, + One-half teaspoon of white pepper, + Two cups of sifted flour, + Three level teaspoons of baking powder, + One tablespoon of shortening, + One well-beaten egg, + Seven tablespoons of water. + +Work to a smooth dough, then drop from the tablespoon into boiling +stock. Cover closely and let cook for fifteen minutes. Lift on a slice +of toast and then quickly add to the stock + + One cup of minced chicken. + +Then dissolve + + One-half cup of flour, + One-half cup of water, + +and stir to blend thoroughly. Add to the stock and then bring to a +boil; cook for five minutes and pour over the dumplings. Sprinkle with +finely minced parsley and send to the table at once. + + +CHICKEN LOAF + +This delightful old southern dish is always welcomed by the family. +Put the meat picked from the carcass and neck, with the giblets, +through the food chopper, about one and one-half cups. Mince fine +one-half cup of bacon and sufficient onions to measure one cup. Brown +the bacon and simmer the onions in the bacon fat until tender, taking +care not to brown. Now add + + Two and one-half cups of cold cooked rice, + One cup of very thick cream sauce, + One cup of fine bread crumbs, + One tablespoon of Worcestershire sauce, + One and one-half teaspoons of salt, + One teaspoon of white pepper, + One well-beaten egg. + +Mix thoroughly, then pack into well-greased and floured loaf-shaped +pan. Set the pan in a large one containing warm water and bake for one +hour in a slow oven. Remove the pan containing the water and let +the loaf stay in the moderate oven for fifteen minutes. Serve with +parsley, cream or tomato sauce while hot; cut the balance cold and +serve with mayonnaise or tartare sauce. + + +CHRISTMAS DINNER + + Clear Tomato Soup + Onion Relish Curly Celery + Baked Chicken + Spicy Filling Brown Gravy + Cranberry Jelly + Sweet Potato Pone Mashed Turnips + Coleslaw + Mince Pie Coffee + + +ONION RELISH + +Chop fine sufficient onions to measure one cup and then place two +tablespoons of fat in a frying pan. When hot, add the onions, cover +closely and simmer slowly until tender. Season with salt and paprika +and three tablespoons of vinegar. Cool and serve as a relish. + + +CURLY CELERY + +Scrape and thoroughly cleanse two stalks of celery and remove part of +the green top and the bruised outside pieces. Cut each stalk in half +from the root to the stem and then split again. Place in cold water +and allow to crisp and cool. + + +GRANDMA PERKINS'S SPICY FILLING + +Put the green and rough outside parts of the celery + + Four onions, + One bunch of potherbs, + +through the food chopper and chop fine; then add + + Three cups of stale bread crumbs, + One and one-half teaspoons of salt, + Five tablespoons of shortening, + One teaspoon of pepper, + Three-quarters cup of chicken stock. + +Mix and then fill into the prepared chicken. Sew the opening with a +stout darning needle and string. Now rub the chicken thoroughly with +shortening and cover with flour. Place in the oven and let brown +slightly; then turn the chicken breast down and baste every ten +minutes. Turning the chicken with the breast down causes the juices to +permeate the white meat and thus make it tender and juicy. + +Turn the chicken and allow the breast about twenty minutes for +browning before taking from the oven. + + +BAKED CHICKEN + +Select a plump stewing chicken about five pounds and then singe, draw +and wash thoroughly. Cover slowly and steam until tender; then fill +with a spicy filling and place in a moderate oven to roast for one and +three-quarters hours, basting every ten minutes. + +In order to be sure that the fowl will be sufficiently tender, +remember to steam it ahead of time. + + +CRANBERRY JELLY + +Wash one pint of cranberries; then drain and place in a saucepan. +Add three-quarters cup of water. Cover and cook until soft; then rub +through a fine sieve. Add two cups of brown sugar and bring to a boil. +Cook for ten minutes and then pour into small custard cups to mould. + + +SWEET POTATO PONE + +Wash and then boil one-quarter peck of sweet potatoes. Cool and remove +the skins. Place in a bowl and mash, seasoning with + + One-half teaspoon of nutmeg, + One and one-half teaspoons of salt, + One-half teaspoon of pepper, + Two tablespoons of butter. + +Grease a baking pan well; then dust with flour and spread the prepared +sweet potatoes in the pan about one inch thick. Sprinkle the top +thickly with nutmeg and place one tablespoon of butter over the top +in tiny dots. Bake in a moderate oven for twenty-five minutes. Remove +from the oven and let stand for five minutes. Cut into squares and +lift with a cake turner to a hot plate. + + +COLESLAW + +Shred the cabbage fine and then chop one green pepper. Place in water +to crisp. Make a mayonnaise dressing by placing on a plate + + Yolk of one egg, + One teaspoon of mustard, + One-half teaspoon of paprika, + One teaspoon of sugar, + One teaspoon of vinegar. + +Work to a smooth paste and then add the oil slowly at first and then +faster until all the oil is thoroughly incorporated, beating it quite +hard. Add the salt to taste. Now add the vinegar to reduce to desired +consistency; then drain the cabbage, turn on a cloth and let dry +before pouring over the dressing. Use three-quarters cup salad oil. + + +MINCE PIE + + Two cups of flour, + One-half teaspoon of salt, + One teaspoon of baking powder, + Two teaspoons of sugar. + +Place in a mixing bowl and then sift. Now rub three-quarters cup of +shortening and mix to a dough with about six tablespoons of water. +Divide the dough, then roll out and cover a pie plate. Use one and +one-half pounds of mincemeat to fill. Cover with a crust and then wash +with beaten egg. Bake in a moderate oven for forty-five minutes. + +NOTE.--To wash the pie use one-half of beaten egg, using the balance +in the chicken filling. + +You know there is a great little story told about the pie-loving New +Englanders, and as the story goes, there are only two kinds of pie, +namely, "'Tis mince and 'tain't mince." So, as Grandma Perkins says, +"This is all mince." + + +HOW TO PREPARE THE MINCE + + Twelve medium-sized apples, + One-half pound of candied citron, + One-half package of seeded raisins, + One pound of shelled peanuts, + Three-quarters pound of suet, + One pound of dried peaches, + One lemon. + +Put all through the food chopper and then place + + One quart of syrup, + One pound of brown sugar, + +in a preserving kettle and bring to a boil. Cook for ten minutes and +then add the prepared fruits and suet that have been put through the +food chopper and add + + One package of seeded raisins, + One tablespoon of cinnamon, + One teaspoon of ginger, + One teaspoon of cloves, + One-half teaspoon of allspice, + One-half teaspoon of nutmeg, + One-half teaspoon of salt, + Three-quarters cup of strong cider vinegar. + +Stir to mix thoroughly, then cook for ten minutes. Cool and then fill +into fruit jars. Pour one tablespoon of salad oil on top; adjust the +rubber and lid and seal. Process in hot water bath for twenty minutes +and then cool and store. + +This mince will be found to be most delicious, and it will keep until +used. Grandma Perkins's grandad was a Hiram Teesdale, of Gloucester, +England, and this recipe is over 400 years old. The original recipe +was named Christmas Mynce Pye, and on the holidays, a great pye of +Gloucester mynce, made by good dame Teesdale, was always sent as a +tithe from the county to the good Queene Elizabeth, and in this +way royal favor was conferred on this family by the queen, who was +delighted with the wonderful concoction. + +Black walnuts and hazel nuts were used in the original recipe, but as +these nuts are quite expensive, the peanuts will do just as well. + + +CHRISTMAS GOODIES + +In the days of long ago, before the day of heated apartments and +water-heated homes, the housewife used the cellar as the cold-storage +room. To-day this is impossible. For the householder who has an +outside enclosed laundry or summer kitchen, the problem of keeping the +holiday delicacies is quite an easy one. But to those of us who dwell +in flats and apartments, some other way must be arranged. + +Here are two new ideas that are worth trying: First, a window box +on the shady side of the house. This box must be lined with asbestos +paper on the inside, and then covered with the same paper and an +additional covering of oil cloth upon the outside. + +By covering the box in this way, the housewife is assured of a smaller +storage space of an even temperature. Neither the extreme cold nor +heat will affect this box. A thick layer of newspapers may be used +as a lining, between the inside covering of the asbestos and the oil +cloth covering upon the outside of the box. + +Mincemeat must be stored in a cool, dry place to blend and ripen, +without the danger of freezing. This is also an ideal time for the +mother to plan to have the family help her and at the same time knit +the home ties very closely together. The home where the family joins +in the evening to make the seasonable delicacies is a very happy one. +Let the children have some of their friends in to help them with the +preparations. + + +CHICKEN CUSTARD + +Place one pint of chicken stock in a mixing bowl and add + + One small onion, grated, + One and one-half teaspoons of salt, + One-half teaspoon of paprika, + Four eggs. + +Beat until thoroughly mixed and then fill into well-buttered glass +custard cups and set the cups in a baking pan and fill the pan half +full of warm water. Place in a slow oven to bake until firm. Remove +from the oven and let stand for five minutes to settle, then loosen +the edges of the custard from the cups with a knife and turn on a +slice of toast and serve with parsley sauce. This is a delicious +luncheon dish. + + +MEATLESS MINCEMEAT + +Place in a mixing bowl + + Four pounds of apples, chopped fine, + One pound of peanuts, chopped fine, + One pound of dried apricots, chopped fine, + One pound of dried peaches, chopped fine, + One pound of suet, chopped fine, + Two packages of seeded raisins, + One package of currants, + One-quarter pound of candied citron, chopped fine, + One-quarter pound of candied orange peel, chopped fine, + One-quarter pound of candied lemon peel, chopped fine, + Two tablespoons of cinnamon, + One teaspoon of mace, + One teaspoon of ginger, + One teaspoon of allspice, + One teaspoon of cloves, + One teaspoon of salt, + One pint jar of grape or other preserves, + One quart of molasses, + One quart of cider, boiled for fifteen minutes. + +Mix thoroughly and then store in the same manner as for ye olde-tyme +mincemeat. + + +YE OLDE-TYME MINCEMEAT + +Purchase one pound of shin beef and one-half pound of good soup bones, +preferably bones from the chine or rib. Wipe the meat, place it and +the bones in a saucepan and add three cups of boiling water. Cook +slowly without seasoning until the meat is tender. Cool and then pick +the meat from the bones and put all the meat through the food chopper +into a large bowl and add + + One pound of suet, shredded fine, + Five pounds of apples, chopped fine, + Grated rind of three lemons, + Juice of three lemons, + One-half pound of candied orange peel, shredded fine, + One-half pound of lemon peel, shredded fine, + One-half pound of citron peel, shredded fine, + One pound of dried or evaporated peaches, shredded fine, + One pound of shelled peanuts, chopped fine, + Two packages of seeded raisins, + One package of currants, + Three level tablespoons of cinnamon, + Two level teaspoons of mace, + Two level teaspoons of allspice, + One level teaspoon of cloves, + One level teaspoon of ginger, + Two level teaspoons of salt. + +Mix thoroughly, then place in a deep saucepan + + One quart of syrup, + One pound of brown sugar, + One and one-half cups of stock from the meat, + One quart of cider, + One-quarter cup of vinegar. + +Bring to a boil and cook for twenty minutes. Pour over the mincemeat +and mix thoroughly. Fill into crocks or jars; cover closely and set in +a cool place, or fill it into all-glass jars and adjust the rubber +and lid. Seal and then place in a hot-water bath. Process for one-half +hour, at a temperature of 185 degrees Fahrenheit. Remove and store in +a cool place. Mincemeat that has been sterilized will keep until used. + + +GREEN TOMATO MINCE + +Place one quart of thinly sliced green tomatoes in a bowl and sprinkle +with four tablespoons of salt. Let stand for four hours, then drain +and squeeze dry. Return to the bowl and add + + One-half pound of finely chopped suet, + Two and one-half pounds of finely chopped apples, + One cup of finely chopped dried apricots, + One cup of finely chopped seeded raisins, + One cup of finely chopped peanuts, + One cup of plum preserves, + Two cups of molasses, + One and one-half cups of boiled cider, + One tablespoon of cinnamon, + One-half teaspoon of nutmeg, + One-half teaspoon of cloves, + One-quarter teaspoon of allspice, + One-half teaspoon of ginger. + +Mix thoroughly and then store in the same manner as for ye olde-time +mincemeat. + + +MINCEMEAT FOR TWO + + One-half cup of finely chopped cold cooked meat, + Three-quarters cup of finely chopped suet, + Six cups of finely chopped apples, + One cup of finely chopped candied orange and lemon peel, mixed, + One cup of seeded raisins, + One cup of currants, + One cup of chopped peanuts, + One cup of chopped apricots, + One and one-half cups of molasses, + One cup of cider, + Four tablespoons of vinegar, + One tablespoon of cinnamon, + One teaspoon of nutmeg, + One teaspoon of allspice, + One-half teaspoon of ginger, + One-half teaspoon of salt. + +Mix and then store in the same manner as for ye old-tyme mincemeat. + + +JEWISH OR KOSHER MINCEMEAT + +Chop fine sufficient left-over cold cooked beef or lamb free from all +fat to measure two cups. Place in a large bowl and add + + Two quarts of finely chopped apples, + One cup of finely chopped candied orange peel, + One cup of finely chopped candied lemon peel, + One cup of finely chopped citron, + One cup of finely chopped apricots, + Two cups each of seedless raisins and currants, + One cup of finely chopped shelled almonds, + One cup of corn oil, + One and one-half tablespoons of cinnamon, + One teaspoon of cloves, + One teaspoon of nutmeg, + One teaspoon of allspice, + One-half teaspoon of ginger, + One teaspoon of salt. + +Now place in a saucepan + + One quart of cider. + One pound of brown sugar, + One cup of molasses. + +Stir to dissolve, then bring to a boil and cook for fifteen minutes. +Pour over the mincemeat and mix thoroughly. Fill into crocks or jars +and store as for ye olde-tyme mincemeat. + +When storing mincemeat either in crocks or in jars, cover with salad +oil, about one-quarter inch deep, to exclude air. Use a good grade +of salad oil. This makes it unnecessary to use liquor for keeping the +mincemeat. + +The bride housewife who is planning a Thanksgiving dinner for "just us +two" frequently finds herself in a dilemma. Turkey is much too large +for her and chicken hardly appeals to her for this day. However, below +are some suggestive menus for a Thanksgiving dinner for two. + +No. 1. + + Celery Radishes + Oysters on the Half Shell + Planked Squab Spiced Grape Jam + Baked Sweet Potatoes + Creamed Onions + Endive Salad Russian Dressing + Individual Mince Tarts + Coffee +Cheese and Crackers Nuts and Raisins + + +No. 2. + + Grilled Oysters + Celery + Fillets of Flounder, Piedmont + Guinea Hen, Marie Cranberry Jelly +Candied Sweet Potatoes Cauliflower + Coleslaw + Pumpkin Tarts Coffee + Cheese Nuts and Raisins + + +No. 3. + + Shrimp Cocktail + Celery Olives + Roast Squab Duckling, Currant Jelly +Creamed Mashed Potatoes Peas + Lettuce Pimento Dressing + Mince Turnover Coffee + Cheese and Crackers + Nuts and Raisins + + +HOW TO PREPARE THE MENU + +Place the oysters in the ice box, near the ice, until ready to serve. +Scrape and clean the celery, cutting the root into a point, then +splitting it in half from root end to tip. + +Place in cold water and trim, then cleanse the radishes. Split the +radishes into four parts, from tip to near the stem end; use a sharp +knife for this purpose--this makes eight cuts in the radishes. Place +in cold water. + +Wash the oyster shells and set aside until needed for serving the +oysters. + + +PLANKED SQUAB + +Split the squab down the back, then draw. Wash well in cold water and +remove the breast bone. Place in a baking pan, rub with shortening +and dust very lightly with the flour. Place in a hot oven to bake for +thirty-five minutes. Baste frequently with hot water. Now lift to a +hot plank and cover with strips of bacon. Split the sweet potatoes and +place on each corner. Brush lightly with butter, dust with cinnamon +and brown sugar. Place in a hot oven for twelve minutes. + + +GUINEA HEN MARIE + +Have the butcher split the hen down the back and remove the breast +bone. Wash and wipe dry, then rub well with shortening and dust with +flour. Lay in a baking pan and place in a hot oven. Baste every ten +minutes with boiling water. Cook for forty minutes in a moderate oven +and just ten minutes before removing from the oven cover the hen with +strips of bacon and + + Three onions, minced fine, + One green pepper, minced fine, + + +GRILLED OYSTERS + +Carefully look over the oyster and remove all bits of shell. Wash and +then roll in mayonnaise, dip in bread crumbs. Return to the deep shell +and broil or bake in a hot oven for ten minutes. + + +PASTRY FOR TWO + +Place in a mixing bowl + + One cup of flour, + One teaspoon of baking powder, + One-half teaspoon of salt. + +Sift to mix, then rub in three tablespoons of shortening and mix to a +dough with three tablespoons of water. Chop the water into the flour, +then turn on the pastry board and roll out one-quarter inch thick. Use +for tarts and turnovers. Brush with milk or syrup and water and bake +in a moderate oven. + + +CAKE FOR TWO + +Place in a mixing bowl + + Three-quarters cup of white corn syrup, + Yolk of one egg, + Four tablespoons of water, + One cup of sifted flour, + Three level teaspoons of baking powder, + One level teaspoon of flavoring. + +Beat to mix thoroughly and then add two tablespoons of melted +shortening, folding in carefully. When thoroughly mixed, cut and fold +the white of egg into the dough. Turn into well-greased and floured +pan which has a tube in the centre and bake in a moderate oven for +twenty-five minutes. + + + + +SUGGESTIVE MENU FOR FAMILY HOME WEDDING 25 PERSONS, 7 O'CLOCK DINNER + + + Salted Nuts Sweet Pickles + Celery + Oyster Cocktail + Broiled Fresh Salmon Ravigote Sauce + Roast Turkey, Brown Gravy + Cranberry Jelly + Candied Sweet Potatoes + Asparagus Salad Pimento Dressing + Ice Cream Wedding Cake + Coffee + +Materials needed for twenty-five persons: + + One-half pound of almonds, + Two small jars of sweet mixed pickles, + Twenty-five stewing oysters, + Six pound cut of fresh salmon, + One bunch of parsley, + Three bunches of watercress, + One bunch of leeks, + One bunch of thyme, + Two fifteen-pound turkeys, + One quart of cranberries, + Three-pound can of white corn syrup, + Three-quarters peck of sweet potatoes, + Three large cans of asparagus, + Three firm heads of lettuce, + One can of pimentos, + Two large bottles of catsup, + One small bottle of Worcestershire sauce, + One glass of horseradish, + Six quarts of ice cream, cut five blocks to the quart, + Ten or twelve-pound wedding cake, + One pound of coffee, + One pint of cream, + One pound of sugar, + One pound of butter, + Fifty rolls. + + +OYSTER COCKTAIL SAUCE + +Open the catsup, Worcestershire sauce and horseradish and mix +well. Add one-half cup of vinegar and mix again, and use for oyster +cocktail, allowing five oysters for each person. + +Do not put any filling in the turkey. It will then resemble the +grilled turkey of New Orleans. + + +CRANBERRY JELLY, USING SYRUP + +Purchase the white corn syrup and place in a saucepan and add the +cranberries. Bring to a boil and cook slowly for twenty minutes, and +then turn into a bowl to mould. If you wish to strain out the seeds +and skins, rub through a coarse sieve. + +If you wish to turn the cranberries from the bowl, rinse the bowl in +cold water before pouring the jelly in. + + +BUFFET SUPPER + +No. 1 + + Salted Nuts Celery + Tuna Fish a la King + Asparagus Salad Russian Dressing + Ice Cream Cake + Coffee + + +No. 2 + + Olives Pickles +Chicken Salad Apple Jelly + Rice Croquettes + Ice Cream Cake Coffee + + +No. 3 + + Olives Radishes + Baked Ham Sandwiches + Potato and Celery Salad + Ice Cream Cake Coffee + + +FOR MENU NO. 1 + +Materials required: + + Pound of almonds, + Six stalks of celery, + Eight large cans of tuna fish, + One can of pimentos, + One-half pound of mushrooms, + Six quarts of milk, + Three large cans of asparagus, + Six quarts of ice cream, cut five blocks to the quart, + Eight-pound wedding cake, + One pound of coffee, + One pound of sugar, + One can of milk, + Twenty-five rolls, + One pound of butter. + + +TUNA FISH A LA KING + +Open cans of fish and turn into a large bowl. Make the sauce as +follows. Place in a saucepan + + Six quarts of milk, + Five level cups of flour. + +Stir to blend thoroughly, then bring to a boil and cook slowly for +five minutes. Now add + + One can of chopped pimentos, + The prepared mushrooms, + Three level tablespoons of salt, + Two level tablespoons of paprika, + One teaspoon of pepper. + +The tuna fish should be broken in large pieces. Heat slowly and when +hot serve on thin slices of toast. + + +TO PREPARE THE MUSHROOMS + +Peel the mushrooms and then cut both caps and stems in small pieces. +Parboil for five minutes in boiling water and then drain and use. + +A heart shape may be arranged for either the square or round table. +Have the shape made by a carpenter, fastening small cleats underneath +to prevent its slipping off table top. The cleats must be arranged so +they will catch the edge of the table. + + +SUPPERS FOR EVENING AFFAIR + + Toasted Cheese Sandwiches + Gingerbread Tea + Cheese and Pepper Sandwiches or + Bacon and Onion Sandwich + Tea + + Scotch Rabbit + Bread and Butter + Tea + + Dry Oyster Pan + Toast Cocoa + Cheese and Omelet Sandwiches + Tea + + +TOASTED CHEESE SANDWICHES + +Remove the crust from a loaf of bread, and then cut into slices one +inch thick. Toast and then cut American cheese in slices one-fourth +inch thick. Place on toast and spread lightly with grated onion. Place +in the pan in a hot oven to toast the cheese. + + +GINGERBREAD + +This cake can be made and baked in forty-five minutes. Place in a bowl + + One and one-half cups of molasses, + One-half cup of shortening, + One cup of water, + Four cups of sifted flour, + Three level tablespoons of baking powder, + One and one-half teaspoons of cinnamon, + One teaspoon of nutmeg, + One teaspoon of ginger, + One-half teaspoon of allspice, + One-quarter teaspoon of cloves. + +Beat just enough to mix and then pour into well-greased and floured +pan and bake for forty minutes in a moderate oven. It can be cut and +eaten while hot if desired. + + +CHEESE AND PEPPER SANDWICHES + +Place in a bowl + + One cup of cottage cheese, + One onion, minced fine, + Two peppers, chopped fine, + One-half cup of mayonnaise, + One teaspoon of salt, + One teaspoon of paprika. + +Beat to mix and then butter the bread and cut in thin slices. Place a +layer of cheese mixture and then cover and cut in half. + + +BACON AND ONION SANDWICHES + +Mince fine one and one-half cups of onions. Parboil until tender and +then mince four ounces of bacon. Cut in dice. Toss lightly in hot pan +and add the onions. Toss until onions are nicely browned and tender. +Spread between slices of buttered rye bread. + + +FILLET OF BEEF A LA RIGA + +Round skirt, flank or chuck steaks may be used for this dish. Cut one +and one-quarter pounds of thin round steak into four pieces. Now mince +very fine + + Two ounces of salt pork, + Two onions, + Four branches of parsley. + +Add + + One and one-half cups of prepared bread, + Two teaspoons of salt, + One teaspoon of paprika, + One teaspoon of Worcestershire sauce. + +Mix thoroughly and then form into a sausage and lay on the prepared +steak and roll, tying securely in three places with white string. Roll +the steak in flour and then place four tablespoons of shortening in a +deep saucepan and add the prepared fillets, and brown well. When the +fillets are nicely browned, stir in two tablespoons of flour well and +add + + Two cups of boiling water, + One carrot, cut in quarters, + Four small onions. + +Cover closely and cook for one hour and then add + + Two teaspoons of salt, + One-half teaspoon of pepper, + Juice of one-half lemon, + One cup of peas. + +Heat to the boiling point and then cook for ten minutes. Now lay a +slice of toast for each fillet on a hot platter and lift the fillet. +Remove the strings, then lift the carrot and onions and lay on a +platter. Strain over the gravy and then place the peas in a border +around the platter, and garnish with thin slices of tomato. + + +SCOTCH RABBIT + +Place one-half pound of grated cheese in a saucepan or chafing dish +and add + + One onion, grated, + Three-quarters cup of well-drained canned tomatoes, + One tablespoon of Worcestershire sauce, + One well-beaten egg, + One teaspoon of salt, + One teaspoon of paprika. + +Mix and heat until the cheese melts. Serve on the toast. + + +DRY OYSTER PAN + +Allow one-half dozen oysters for each person. Look over the oysters +carefully and wash to remove bits of shell. Place well-drained oysters +in a saucepan and place on stove. Shake continually until cooked, +usually about four or five minutes. Season with salt, pepper and one +tablespoon of Worcestershire sauce. Lift on a thick slice of toast and +pour one tablespoon of melted butter over the oysters and then divide +the liquid in the pan and pour over the toast. Sprinkle with finely +chopped parsley and serve. + + +RICE MUFFINS + +Rub one cup of cold boiled rice through a fine sieve into a mixing +bowl and add + + One egg, + One cup of milk, + One teaspoon of salt, + Four tablespoons of syrup, + Three tablespoons of shortening, + One and three-quarters cups of flour, + Four teaspoons of baking powder. + +Beat hard to mix and then pour into well-greased and floured muffin +pans, and bake in a hot oven for twenty minutes. + + +SPANISH BUN + + One and one-half cups of sugar, + Three-quarters cup of shortening, + Yolks of five eggs. + +Cream until light lemon color and then add + + Three teaspoons of baking powder, + Five cups of flour, + One cup of milk, + One package of small seedless raisins or currants, + One-half teaspoon of salt. + +Beat just enough to mix and then cut and fold in the stiffly beaten +whites of five eggs. Pour into square pan which has been lined with +paper and then greased and floured. Bake in a moderate oven for one +hour. Ice with water-icing and mark off into slices with a knife while +the icing is soft. + + +VEGETABLES A LA JARDINIERE + +Pare and cut in dice + + Two carrots, + One cup of celery, + One cup of sliced onions. + +Place in a saucepan, cover with boiling water and cook until tender; +then drain, and then mince fine three slices of bacon. Brown bacon +and then lift and add the vegetables to the fat left from browning the +bacon. Add + + One cup of canned peas, + One and one-half teaspoons of salt, + One teaspoon of paprika, + One tablespoon of vinegar. + +Cook slowly for fifteen minutes. + + +BRAISED OX TAILS + +The large ox tail joints or the usual ox tail may be used for this. +Soak two and one-half pounds of tails in warm water for fifteen +minutes and then wash well, and drain and wipe dry. Roll in flour and +then brown quickly in hot fat. Now lift to a deep saucepan and add + + Three cups of boiling water, + Two cups of sliced onions, + Two carrots, cut in dice. + +Cook slowly for one and one-quarter hours and then season with + + Two teaspoons of salt, + One teaspoon of pepper, + Four tablespoons of finely chopped parsley. + +Now to serve cook three-quarters pound of macaroni in boiling water +for twenty minutes and then drain and season, and place on a hot +platter. Lay on top of the macaroni the cooked ox tails and pour over +all the gravy containing the onions and carrots. Garnish with finely +chopped parsley and serve. + + +POTATO PANCAKES + +Place in a mixing bowl three slices of bacon, minced fine, and cooked +until nicely browned + + Three tablespoons of bacon fat, + One egg, + Three-quarters cup of milk, + One and one-half cups of flour, + Three-quarters cup of potatoes rubbed through a fine sieve, + Four teaspoons of baking powder. + +Beat hard to thoroughly mix and then bake on a griddle or fry in hot +fat. + + +BANANAS A LA JAMIQUE + +Peel three bananas and then cut in half. Place in a bowl and sprinkle +with the juice of one lemon. Let stand for one hour to marinate, and +then dip in a batter and fry until golden brown. Lay on a thin slice +of sponge cake and spread the cake with pineapple jelly or jam. Pile +high with fruit whip and garnish with finely chopped crystallized +ginger. + + +BOSTON BAKED BEANS + +Soak one pint of beans in plenty of cold water overnight and in the +morning carefully wash and place in a saucepan and cover again with +water. Bring to a boil and cook for ten minutes, and then drain and +place in a casserole or baking dish, and add + + One-half pound of salt pork, cut into two-inch blocks, + One cup of stewed tomatoes rubbed through a sieve, + Four tablespoons of molasses, + One teaspoon of salt, + One onion, chopped fine, + One-half teaspoon of pepper, + One-quarter teaspoon of mustard. + +Mix well and then add sufficient water to cover. Bake in a moderate +oven for three hours. + + +WHOLE WHEAT MUFFINS + +Place in a mixing bowl + + Two cups of buttermilk, + One teaspoon of baking soda, + One teaspoon of salt, + Three tablespoons of sugar, + Four tablespoons of shortening, + One egg, + Three cups of whole-wheat flour, + Two teaspoons of baking powder. + +Beat hard to mix and then pour into well-greased muffin pans and bake +for twenty minutes in a hot oven. + + +YESTERDAY'S BRAN BREAD + +Place in a mixing bowl + + Three cups of buttermilk, + One and one-half teaspoons of salt, + Two teaspoons of baking soda, + Three-quarters cup of syrup, + One-half cup of shortening. + +Beat to thoroughly mix and then add + + Four cups of whole-wheat flour, + Three cups of bran, + One and one-half cups of white flour, + Two teaspoons of baking powder. + +Beat hard to mix and then pour into two well-greased and floured +loaf-shaped pans and spread evenly. Let stand for ten minutes and then +bake in a moderate oven for forty minutes. One-half package of seeded +raisins or three-quarters cup of finely chopped nuts may be added to +one loaf for variety. Use when one day old. + + +BUTTERMILK CUSTARD + +Place in a mixing bowl + + Yolk of one egg, + Two eggs, + One and one-quarter cups of buttermilk, + One teaspoon of vanilla extract, + One-half cup of sugar, + Three tablespoons of flour. + +Beat to a smooth batter and then pour in custard cups and set the +cups in a pan of warm water, and bake in a slow oven until firm in the +centre. Remove, cool and then make a whip with + + White of one egg, + One-half glass of jelly. + +Beat to a stiff meringue and then pile high on each custard. Serve ice +cold, dusted with cinnamon. + + +YANKEE PANCAKES + +Place in a mixing bowl + + One and one-half cups of buttermilk, + Two tablespoons of syrup, + One tablespoon of shortening, + One teaspoon of baking soda, + One teaspoon of salt. + +Beat to mix and then add + + One cup of whole-wheat flour, + One-half cup of cornmeal, + One teaspoon of baking powder. + +Beat to mix and then bake on a hot gridle. + + +BUTTERMILK BREAD + +Scald two cups of buttermilk and then let cool. Put through a sieve to +break up the large curds and then turn into a mixing bowl and add + + Four tablespoons of sugar, + One tablespoon of salt, + Four tablespoons of shortening, + One yeast cake dissolved in one-half cup of water. + +Beat hard to mix and then add eight cups of flour, and work to a +smooth dough; grease the bowl and place the dough in it. Turn the +dough over to thoroughly coat with the shortening. Cover and let rise +overnight and then early in the morning punch down well and turn over +for one hour. Place on a moulding board and divide into loaves. Form +into the loaf and then place in well-greased pans and let rise for one +hour. Bake in a moderate oven for forty minutes. + +It is important that the temperature of the scalded and cooled +buttermilk should be about 70 degrees Fahrenheit. When setting the +bread overnight, be sure that it is in a place where the average +temperature will be 65 degrees Fahrenheit in summer and 70 degrees +Fahrenheit in winter, and which is free from drafts. + + +BUTTERMILK DOUGHNUTS + +Place in a mixing bowl + + One cup of buttermilk, + Two tablespoons of shortening, + One egg, + One cup of sugar, + One teaspoon of baking soda, + One teaspoon of nutmeg, + One-half teaspoon of ginger. + +Beat to mix. Now add + + Five cups of sifted flour, + Two teaspoons of baking powder, + +and work to a smooth dough. Roll out one-half inch thick on +well-floured pastry board and cut and fry until golden brown in hot +fat. + + +BUTTERMILK CHEESE PIE + +Place one quart of buttermilk in a pan and heat gently to about +110 degrees Fahrenheit. Let cool and then turn into a piece of +cheese-cloth and let drain for two hours. Now measure one and one-half +cups of whey and place in a saucepan and add six tablespoons of +cornstarch. Stir to dissolve and then bring to a boil and cook for +five minutes. Now add + + One cup of sugar, + Yolks of two eggs, + Grated rind of one-half lemon, + One teaspoon of nutmeg, + One-half teaspoon of vanilla. + +And the prepared cheese that has been draining in the cheesecloth. +Beat very hard with the egg-beater to thoroughly blend. Pour into +pans which have been lined with plain pastry and bake for forty-five +minutes in a moderate oven. + +Dust the top of the pie before placing in the oven with either nutmeg +or cinnamon, and one-half cup of seeded raisins or finely chopped nuts +may be added for variety, if desired. + +Use left-over whites of egg + + One for fruit whip; + One for dipping croquettes, oysters and the like to be fried in + deep fat. + + + + +SAUCES + + +CIDER SAUCE (CHAMPAGNE SAUCE) + +Melt three tablespoons of ham fat in the frying pan and add four +tablespoons of flour, and cook until nice and brown, then add two +cups of cider. Stir until well blended and then bring to a boil. Cook +slowly for five minutes and then season with salt and white pepper and +a little nutmeg. + + +MOCK HOLLANDAISE + +To one cupful of cream sauce add + + Yolk of one egg, + Two tablespoons of lemon juice, + One teaspoon of salt, + One teaspoon of paprika, + One teaspoon of grated onion. + + +BATARDI SAUCE + +One cup of thick cream sauce, + + Yolk of one egg, + One teaspoon of paprika, + One teaspoon of salt, + One teaspoon of grated onion, + Juice of one-half lemon, + One-half cup of stewed tomatoes, + One tablespoon of finely minced parsley. + +Heat slowly, beating thoroughly to blend. Rub through fine sieve and +then serve cold. + + +TOMATO SAUCE + + One cup of canned tomatoes rubbed through a sieve, + One and one-half cups of cold water, + Four onions, minced fine, + One carrot, cut fine, + One fagot of soup herbs. + +Cook slowly for twenty minutes and then add + + Three tablespoons of cornstarch, + One tablespoon of sugar, + Two teaspoons of salt, + One teaspoon of pepper, + One-quarter teaspoon of mustard dissolved in one-half cup of cold + water. + +Bring to a boil and then cook for ten minutes. Rub through a fine +sieve and use. + + +BROWN SAUCE + +To make a brown sauce, place four tablespoons of fat in a frying pan +and add three tablespoons of flour. Stir until brown. Brown until a +very dark color and then add one cup of stock or water. Stir until +the mixture is perfectly smooth and at the boiling point for three +minutes. Season as desired. + + +AMERICAN SAUCE + +To make a sauce American take + + One-half cup of thick cream sauce, + One-half cup of stewed tomatoes, + One tablespoon of grated onion, + One teaspoon of salt, + One teaspoon of paprika, + One tablespoon of grated cheese. + +Blend and put through the fine sieve. Serve hot. + + +CREAM SAUCE + +Place one cup of milk in saucepan and add three level tablespoons of +flour. Stir with a fork or egg-beater until well mixed and then bring +to a boil. Cool for three minutes and then stir constantly. Remove +from the fire and use. + + +BOHEMIAN SAUCE + + One cup of thick cream sauce, + Juice of one-half lemon, + One teaspoon of paprika, + One teaspoon of salt, + One tablespoon of fresh grated horseradish. + +Beat to mix and then serve either hot or cold. + + +CANADIAN SAUCE + +Place in a saucepan + + Two grated onions, + One green pepper, + Two tomatoes, chopped very fine. + +Cook slowly until soft, and then cool and add + + Six tablespoons of salad oil, + Three tablespoons of vinegar, + One-quarter teaspoon of mustard, + One-half teaspoon of pepper, + One teaspoon of salt, + One-quarter teaspoon of sugar. + +Mix thoroughly and serve cold over the fish. + + +HORSERADISH SAUCE + +Add two tablespoons of grated horseradish and one tablespoon of +Worcestershire sauce to either cream sauce or brown sauce. + + +MEXICAN CHILI SAUCE + +Split open and then remove the seeds from one dozen chilis (green +peppers). Now scrape the three or four veins to remove seeds that run +through the pepper lengthwise. Now drop them into boiling water for +fifteen minutes. Remove the skin and chop fine. Place four tablespoons +of oil in an iron frying pan and add one-half cup of finely chopped +onions. Cook slowly until tender, taking care not to brown. Now add +two tablespoons of flour. Blend well and then add the chilis and + + Two cups of tomato pulp rubbed through a fine sieve, + One cup of boiling water. + +Simmer slowly until thick, smooth sauce. Season with salt to taste. +Rub hand with salad oil, before preparing the peppers, to prevent +burns. + + +BEVERAGES + +To prepare chocolate as a beverage it is necessary to boil or cook it +thoroughly. The mere fact of pouring boiling water or milk upon the +cocoa will not cook it sufficiently. + + +HOW TO PREPARE CHOCOLATE + +The Mexican epicure long ago discovered that to make chocolate +successfully, it is necessary to beat it continually and he thus +perfected a chocolate whip which is a wooden beater with a number of +wooden rings fastened to it; when this is used to stir the chocolate +it churns the mixture to a froth. + +The French use a number of switches, bound into a whip. The American +housewife uses a flat wire whip for this purpose. + +Cocoa.--Place in a saucepan three-fourths cup of water and two level +teaspoons of cocoa for each cup of cocoa desired. Bring to a boil and +then cook for five minutes. Beat continually, then add one-fourth cup +of scalded milk for each cup of cocoa. Bring to a boil again and then +serve. + +Chocolate.--Use three ounces of chocolate to one quart of water. Cut +the chocolate fine and then add water and stir constantly. Bring to a +boil and cook for ten minutes. Add one cup of scalded cream and then +bring again to boiling point and serve. One tablespoon of whipped +cream may be added to each cup just before serving. + + +HOW TO BREW A CUP OF TEA + +From an old tea merchant in London I received my instructions for +making a perfect cup of tea. First rinse out the teapot with cold +water and then fill it with boiling water, and let stand while you +bring the water intended for the tea to a boil. Just before the water +boils, turn out the water in the teapot and wipe dry. Then add the tea +leaves and pour on the freshly boiled water. Cover the pot with a tea +cosy or wrap in a towel and let stand exactly seven minutes. The +tea is now ready to drink. This will give you a delicious drink of +ambrosia that will delight the heart of true lovers of a good cup of +tea. + +The use of a cosy for the teapot is to hold the heat in the pot and +thus prevent quick cooling. Use one level teaspoon of tea to each +one-half pint of water. Measure the water before boiling. The water +must be poured on the tea immediately upon reaching the boiling point. +After boiling for two minutes or longer the water quickly loses its +natural gases. + + +COFFEE + +Many varieties abound in the market. Among the best is the Arabian, +with Liberian and Maragogipo closely following. After the coffee is +harvested the quality and the value depend on the care in curing and +packing. Brazil supplies the United States with about 80 per cent, of +all the coffee used. Mexico and Central America together furnish about +17 per cent., thus leaving about 3 per cent. from foreign countries. + +Various brands of coffee known by the housewife are: + + Mocha, + Java, + Rio, + Santa Bourbon, + Santa, + Maracaibo, + Bogota, + Peaberry. + +The first named are the most expensive, the last named the cheapest. +The word "blend" when used with coffee means a mixing of two or more +varieties, producing a coffee of various strengths and of a smooth, +mellow flavor. + +After the coffee is roasted it should be kept in air-tight cans. +Grinding is the next important step, and this must be just right to +get the full strength. Coffee coarsely ground is not desirable, as +it requires a long time to infuse and is therefore wasteful. A medium +fine grind will be found practical for those who use the old-style +coffee pot. To filter, using the percolator, the coffee should be +quite fine. The water falls continually over the coffee and produces a +uniform cup. + +How to make good coffee, using the old-fashioned coffeepot: Place one +level tablespoon of medium finely ground coffee in the pot for every +cup desired; add the water and bring quickly to the boiling point. +Stir with a spoon and then add a small pinch of salt and four +tablespoons of cold water to settle the grounds. Let it stand in a +warm place for five minutes; then serve. + +Percolator method: Place three-quarters of a level tablespoon of +finely ground coffee in a percolator for each cup desired. Add the +water and then place the pot on the fire. Let the coffee filter just +four minutes after the first pumping of the water in the glass top +shows a coffee color. This will produce an even, uniform cup of +stimulating beverage. + + +COFFEE AU LAIT + +French breakfast coffee: Make the coffee by the method desired, +making only one-half the usual quantity. Now heat to the boiling point +sufficient milk to fill each cup one-half full. When ready to serve, +pour the hot milk in the cup and then fill it with coffee. + + +COFFEE NOIR + +This coffee is usually drunk from the demi-tasse. Therefore, it should +be of superior strength, usually one and one-quarter tablespoons +are allowed of very finely ground coffee for every two cups. It is +percolated until the liquid is very strong and is rich black in color; +this takes, usually, from eight to ten minutes after the coffee first +shows its color in the glass top of the percolator. + + +EPICUREAN CREOLE COFFEE + +Many of the old Spanish and French grandees, who were the forefathers +of the Franco-Spanish new world city, New Orleans, brought with +them the beautiful china coffee pot of yesteryear. The making of the +after-dinner coffee was an art indeed. + +The pot was filled with hot water and then set in a pail of boiling +water to keep warm while the coffee was milled. Generally it was +roasted fresh every day. It was ground into a fine flour, then tied +in a piece of thin, fine muslin. The water was drained from the heated +pot and the coffee was placed in it. Then fresh boiling water was +poured in. The spout and top were closely covered with a napkin and +the pot returned to the pail, containing sufficient boiling water to +keep the pot hot. It was placed before the fire to brew; this usually +took from ten to fifteen minutes. The coffee was ready and its +delicious aroma and flavor amply repaid one for the time and trouble +taken to make it. + + +COFFEE A LA CREME + +Coffee made in the usual manner and then served with plain and whipped +cream. + + +TURKISH COFFEE + +The coffee for this style is ground into a fine flour, and is then +covered with cold water, brought to the boiling point, sweetened and +served without straining or filtering. Russian coffee is heavy and +black and is frequently served with a slice of lemon. + + +SUMMER DRINKS + +A cool drink, with plenty of ice tinkling in the glass, refreshes and +invigorates one at the close of a warm day. The housewife may prepare +with little trouble many delicious fruit flavors from fresh fruits +that can be quickly turned into thirst-quenching beverages, by adding +ice and a little carbonated water. + +Plain carbonated water may be purchased in either pint or quart +bottles; and if a good cork is used to stop the opening of the +bottles, after removing the caps, it may be used at intervals, +providing it is kept on ice. + + +PARISIAN TEA + +Place two teaspoonfuls of tea in a pitcher and pour over it one cup +of boiling water. Cover closely and let stand for one-half hour. Drain +and then place in the ice box until needed. + +To serve--place four tablespoons of the tea infusion in a tall glass +and add + + Juice of one-half lemon, + One-half cup of crushed ice, + Three mint leaves, + +and fill with carbonated water. + +Use pulverized sugar to sweeten if desired. + + +CURRANT SLING + +Place one box of currants in a saucepan and add three cups of water. +Bring to a boil, mashing with potato masher. Cook for fifteen minutes +and then strain. Add two cups of sugar and bring to a boil. Cook for +five minutes and then cool. Place one-half of the currant syrup in a +tall glass and add + + One-half cup of crushed ice, + One tablespoon of lemon juice, + Six mint leaves, + +and fill with carbonated water. + + +PINEAPPLEADE + +Pare and grate one pineapple. Place in a saucepan and add + + Two cups of sugar, + Two cups of water. + +Bring to a boil and then simmer slowly for fifteen minutes. Cool and +then add + + One pint of crushed ice, + One cup of carbonated water, + Juice of two lemons. + + +EGG LEMONADE + +Place the yolk of an egg in a small bowl and add + + Three tablespoons of pulverized sugar, + Two tablespoons of lemon juice, + One-half cup of ice-cold water. + +Beat to mix and then pour into tall thin glasses and add stiffly +beaten white of egg, folding in carefully. Add four tablespoons of +crushed ice and fill the glass with carbonated water. Orange juice may +be used in place of the lemon juice. + + +MINT CUP + +Place three sprigs of mint in a cup and add two tablespoons of sugar +and crush. Now add + + One drop of essence of peppermint, + One drop of essence of cloves, + One-half cup of crushed ice, + +and fill with carbonated water. + + +GINGER ALE CUP + +Place in a saucepan + + Juice of one lemon, + Grated rind of one-quarter lemon, + One cup of sugar. + +Simmer slowly until the sugar melts into the syrup. To use: Place +three tablespoons of this prepared syrup in a tall thin glass and add + + One-half cup of shaved ice, + One sprig of mint, + One-half cup of ginger ale, + +and fill with carbonated water. + + +CREAM COFFEE SHAKE + +After breakfast drain the left-over coffee into a pitcher and set +aside. To serve: Place in a tall glass + + Two tablespoons of sugar, + Two tablespoons of cream, + One-half cup of cold coffee, + Four tablespoons of crushed ice. + +Stir to mix and then fill with carbonated water and place one +tablespoon of marshmallow whip on top. + + +RASPBERRY PUNCH + +Place one box of raspberries in a saucepan and add + + One-half cup of water, + One and one-half cups of sugar. + +Bring to a boil and cook slowly until the fruit is soft. Rub through a +fine sieve and add one-half cup of maraschino cherries, cut into tiny +bits, and the liquid from the bottle of cherries. + +To use: Place one-half cup of the prepared raspberry syrup in a tall +thin glass and add + + One tablespoon of lemon juice, + One-half cup of crushed ice. + +Fill with carbonated water. + + +PEACH CUP + +Place one quart of peeled and sliced peaches in a saucepan and add + + One pound of sugar, + One cup of water. + +Cook until the fruit is soft and then rub through a fine sieve and add +juice of one lemon. + +To use: Place one-half cup of the peach mixture in a glass and add + + Two tablespoons of cream, + One-half cup of crushed ice, + +and fill with carbonated water. + +A box of straws to use in serving these iced drinks makes them doubly +attractive. + + +HOW TO PREPARE ICE CREAM + +Prepare the mixture for freezing early in the morning, while working +in the kitchen, and then when it is cool place in the ice box to be +thoroughly chilled until needed. Scald and cool the can and then place +in the refrigerator. When ready to prepare the cream for freezing, +place the ice in a bag and with a wooden mallet pound it fine. Now +pour the prepared mixture into the cold can and place the dasher in +position. Place the can in the freezer and adjust the turning crank, +and give a few turns of the handle to see that everything is working +easily. Now use a pint bowl for measuring and pour in three measures +of ice, then one of salt. Repeat this until the ice and salt are above +the mixture inside the can. It is necessary to be accurate if you wish +to obtain good results. + +Haphazard measuring only means failure. Turn the freezer until it +begins to become difficult to turn, then remove the dasher, using +a wooden spoon to scrape and pack. You must work quickly, as it is +important not to keep the can open any longer than necessary. Place +n cork in the opening in the lid of the can and cover the top of can +with a piece of wax paper, then put on the lid. + +Now drain off all the water. Repack, using four parts of ice to one +part salt. Cover closely and set aside for one and one-half hours to +ripen. + +If all preparations are made earlier in the day, it will take about +one-half hour to put together the mixture and make the cream. + +Frozen desserts are divided into two classes, ices and ice creams. +The ices include sherbets, water ices, frappes and sorbets. Ice creams +include Philadelphia cream, American and French creams, parfaits and +mousses. Sherbets contain gelatin or whites of eggs and water-ice +mixture. Water ices are fruit juices sweetened and diluted with +water. Frappes are partially frozen water ices. Sorbet is a mixture of +flavors prepared as for water ices or a frozen punch. + + +ICE CREAM + +Philadelphia ice cream is made from thin sweetened cream. American ice +cream is a mixture of thin cream and a custard well flavored, which +is then frozen. Frequently junket preparations are used in this cream. +French ice cream is a plain, frozen, rich custard. Parfaits are creams +made from a thick syrup, egg yolks and whipped cream, packed in a +mould and frozen. + +Mousses are heavy creams flavored and sweetened and then whipped, +packed into a mould and frozen. + +It is important to note that the can must not be over two-thirds full. +All creams in the making increase in volume and therefore they must +have sufficient room for churning. See that all parts of the freezer +work freely before starting. If rusty or stiff use a drop or two of +salad oil and then turn until it works freely. + + + + +RECIPES + + +1 GAL.--PEACH ICE CREAM + +Pare and cut in thin slices one quart of peaches and then add one +and one-half cups of sugar and set aside for one hour. Now place in a +saucepan + + Three pints of milk, + One-fourth cup of cornstarch. + +Stir to dissolve the starch and then bring to a boil. Cook for ten +minutes and then remove and add + + Two well-beaten eggs, + One pint of milk, + One cup of sugar. + +Beat hard and then cool. Now crush and rub the peaches through a fine +sieve, add to the prepared custard and freeze in the usual manner. + + +STRAWBERRY ICE CREAM + +Wash and stem one pint of berries. Crush, using a potato masher. +Cover with one cup of sugar and then let stand for one-half hour. Rub +through a sieve into a bowl and place in the ice box until needed. Now +place in a saucepan. + + One and one-half quarts of milk, + One-fourth cup of cornstarch. + +Dissolve the starch in milk and then bring to a boil. Cook for five +minutes and then remove from the fire and add + + One egg, + Three-quarters cup of sugar, + One teaspoon of vanilla. + +Beat hard and then let cool. Set in the ice box until needed. When +ready to use, beat for three minutes with a Dover egg beater. Add the +strawberries slowly and beat again. Pour into the can and freeze. This +amount will make two servings for a family of four or five. Peaches, +raspberries, etc., may be used to replace the strawberries. + + +ORANGE ICE CREAM + + Three cups of milk. + Six tablespoons of cornstarch. + +Place in a saucepan and stir until the starch is dissolved and then +bring to a boil and cook slowly for five minutes and then remove and +cool. When the mixture is cool, add + + One cup of strained orange juice, + Yolks of two eggs, + One cup of sugar, + One teaspoon of orange extract, + One teaspoon of vanilla extract. + +Mix thoroughly and then pour into the freezer and start to freeze; +when about to remove the dasher add the stiffly beaten whites of two +eggs. Give the freezer a few more turns to thoroughly mix and then +remove the dasher. Secure the can so that the salt will not get into +the cream. Pack in salt and ice to ripen for one and one-half hours. +Use a mixture of one pint of salt to three pints of finely crushed ice +for freezing. + + +VANILLA ICE CREAM + +Place three cups of milk in a saucepan and add four tablespoons of +cornstarch. Dissolve the starch and bring to a boil. Cook for five +minutes and then partially cool and add + + One cup of sugar, + One teaspoon of vanilla, + One cup of cream. + +Beat to mix and then chill. Then freeze. + + +FROZEN STRAWBERRY CUSTARD + +A small two-quart freezer will make sufficient for the ordinary family +at a very small outlay. It will require about ten pounds of ice and +one and one-quarter pounds of salt. Break the ice very fine and use a +bowl to measure with. Allow three parts of the ice to one part of salt +for the freezing mixture and four parts of ice to one part salt for +the packing mixture. + +Make a custard by placing three cups of milk in a saucepan and adding +one-half cup of cornstarch. Dissolve the starch in the cold milk and +then bring to a boil. Cook for five minutes and then remove and add + + Two well beaten eggs, + One and one-quarter cups of sugar, + One teaspoon of vanilla. + +Beat to thoroughly mix and then add one pint of crushed strawberries. +Freeze and then pack, and allow to ripen for two hours. Do not fill +the can that contains the cream mixture more than three-quarters full. +This permits the cream to expand. + + +FROZEN CHERRY CUSTARD + +Stone one quart of cherries. Place in a sauce pan and add one cup of +sugar. Cook in their own juice and sugar until soft. Now place in a +saucepan + + Three cups of milk, + One-fourth cup of cornstarch. + +Dissolve the starch and bring to a boil. Cook slowly for five minutes +and then add + + Three-quarters cup of sugar, + Two well-beaten eggs, + The prepared cherries. + +Beat to mix, then chill find freeze. + + +FROZEN PINEAPPLE CUSTARD + +Pare and grate one medium-sized pineapple and then place in a bowl and +add one and three-quarters cups of sugar. Now place in a saucepan + + Three cups of milk, + One-fourth cup of cornstarch. + +Stir to dissolve the starch and then brine; to a boil and cook for ten +minutes. Now add two well-beaten eggs. Beat to blend well and remove +from fire. Add the prepared pineapple. Beat again to thoroughly mix +and then freeze in the usual manner, using about three parts ice to +one part salt. Pack away to ripen for two hours. + + +WATER ICE + +Soak three tablespoons of gelatin in one cup of cold water for +one-half hour, then place in a hot-water bath to melt. Strain and then +add one pint of fruit juice, such as strawberries, cherries, currants, +grape juice or peaches, or one and one-half cups of orange juice or +seven-eighths cup of lemon juice. Now place two cups of sugar in a +saucepan and add one quart of water. Bring to a boil and cook for five +minutes. Add the gelatine and fruit juice and then cool and freeze. + +These stock recipes will enable the housewife to provide variety in +the way of delicious, inexpensive desserts with very little trouble. +A two quart freezer will require about ten pounds of ice and about one +and one-half pounds of salt. + + +FROZEN MARSHMALLOW PUDDING + +Place in a saucepan + + Two and one-half cups of milk, + four tablespoons of cornstarch. + +Stir until dissolved and then bring to a boil and cook slowly for five +minutes. Now add + + Two well-beaten eggs, + One cup of sugar, + One cup of marshmallow whip. + +Stir until well blended and then cool. Freeze, using a mixture of +three parts ice to one part salt. Let stand for one and one-half hours +to ripen. + + +STRAWBERRY PARFAIT + +Place a scant one-half glass of an eight-ounce glass of apple jelly +in a bowl and add the white of one egg. Beat with a Dover egg beater +until the mixture will firmly hold its shape. Place in a bowl directly +on the ice. Have one cup of firm strawberries and then wash carefully +to remove sand, then hull them. Turn on a cloth to drain. Place on the +ice to chill. + +To serve, gently fold the berries into the cream and then fill into +parfait glasses. Sprinkle with finely shredded cocoanut and serve. + + +CHOCOLATE PARAFAIT + +Place in a mixing bowl + + White of one egg, + One-half glass of apple jelly. + +Beat until the mixture holds its shape and then fold in one cup of +whipped cream and then prepared chocolate. Pour into a mould and pack +with ice and salt for two and one-half hours. + +To prepare the chocolate: Place one cup of sugar in a saucepan and add +five tablespoons of water. Heat slowly to the boiling point, and then +boil for one minute, then add two ounces of chocolate, cut in tine +pieces. Stir until the chocolate is melted, taking care that the +mixture does not boil, then add + + One-quarter teaspoon of cinnamon, + One teaspoon of vanilla. + +Beat to mix. Cool, and add to the prepared cream. + + + + +DIET TO REDUCE WEIGHT + + +Correct eating is essential to health and because of this the proper +cooking and serving of food plays an important part, in either the +building up or reducing of weight to a desired average. + +As a rule, stout people seldom realize that they are eating food that, +is entirely unsuited to them; and not only do they love starchy and +over-rich foods, but also they frequently consume a liberal portion of +sweets. + +Now unwise eating seldom produces its effects at once. When noticed, +the body is already burdened with heavy layers of fat, that not only +cause their bearer to be distressed and uncomfortable, but also cause +disease. + +Not all of us can eat every food that is put before us, but we can so +arrange our menus that we will be able to balance the diet and in this +way supply the body with just its required needs. + +Eating over-large portions of rich desserts, fatty foods and starchy +products causes these foods to turn into a fatty tissue, and then +be stored in the body as adipose tissue. So, in order to get good +results, the person who wishes to reduce should learn to thoroughly +chew all foods. By this I mean chew the food very fine, so that it +will be thoroughly mixed with the saliva and then flow without much +effort to the stomach. + +You know that all starchy foods are changed by the action of the +saliva into invert sugars; they then go to the stomach where they are +thoroughly diluted with gastric juices and finally passed into the +intestines, where the final processes of digestion take place. + +This form of starch is stored by the liver and kidneys, and thus +passes out to the various tissues to be held in the body as fat. + +To reduce this fleshy tissue it is necessary to prevent the storage of +more sugars, starches and fats in the body, and to cause that which is +already stored there to be gradually consumed to prevent starving. + +Many people who go on a diet for reducing flesh in a few days complain +of great, weariness, exhaustion and gnawing hunger in the pit of the +stomach. A diet that cuts down the supply of food with the intention +of reducing is extremely dangerous unless it is supervised by a +physician. But persons who wish to make a visible reduction of flesh +in a time ranging from five to six weeks can do so, if they will learn +the foods that cause and feed these flesh-forming tissues and learn to +replace this with non-fat-forming foods. + +And summer time is an ideal time to accomplish a reduction of flesh +for those who wish to try it. + + + + +A SERIES OF MENUS FOR ONE WEEK--BREAKFASTS + + +(1) + + Blackberries, about one-half cup (no sugar or cream) + Soft-Boiled or Poached Egg + Two Slices of Toast (no butter) + Four Leaves of Lettuce + Black Coffee + + +(2) + + One-half Cantaloupe + Three-inch Piece of Broiled Ham + Two Slices of Toast (no butter) + Four Leaves of Lettuce + Black Coffee or Tea with Lemon + + +(3) + + Juice of one-half Grape Fruit (no sugar) + Piece of Broiled Fish + Two Slices of Toast (no butter) + Black Coffee + + +(4) + + Juice of one Orange + Broiled Tomatoes + Three Pieces of Bacon + Two Slices of Toast (no butter) + Black Coffee + + +(5) + + Stewed Huckleberries (no sugar) + Hamburg Steak (broiled) + Two Slices of Toast (no butter) + Black Coffee + + +(6) + + Stewed Peaches (no sugar) + Omelet + Toasted Whole-Wheat Bread (two slices) + Black Coffee + + +(7) + + Baked Prunes (no sugar) + Cream Beef, about one-half Cup + Two Slices of Toast + Black Coffee + + +WHAT THESE BREAKFASTS ELIMINATE + +The sugar and cream from fruit and coffee and the butter from the +toast--all of which are fat-forming foods. Toasting bread dexterizes +the starch and thus helps the digestion of this starchy product. + +Breakfast may be eaten from 7 to 8.30 A.M., and is so balanced that +those who board or take their meals in restaurants may easily follow +the diet. Now, during the warm weather, it is most important to eat +lightly during the noon period, and for this reason a light luncheon +will be provided. Those who are employed in sedentary occupations +should partake of a milk and _egg_ shake, or chocolate egg and milk; +and this will be sufficient until the evening meal, or for luncheon +you may have + + +(1) + + Plate of Lettuce + Toasted Cheese Sandwich + One Small Slice of Bread, Toasted (no butter) + Stewed Fruit, one-half Cup + Tea or Coffee (clear) + + +(2) + + Water-cress + Tomato Salad + One Slice of Toast (no butter) + Baked Apple + Tea or Coffee (clear) + + +(3) + + Radishes + Water-cress Salad + With Three Slices of Bacon + Brown Betty + Tea or Coffee + + +(4) + + Clear Tomato Soup + Deviled Egg + Slice of Toast (no butter) + Stewed Peaches + Tea or Coffee + + +(5) + + String-Bean Salad + Toast (no butter) + Cup Custard + Tea + + +(6) + + Poached Egg on Slice of Toast + Cantaloupe + Tea + + +(7) + + Broiled Fish + Lettuce + Raspberries + Tea + +Butter and potatoes are eliminated from this meal. Use skim milk, +which has had its fat content removed in the cream, but which still +contains the full nutritive value of the milk. + + +(1) + +DINNER + + Radish Watercress + Broiled Steak + Spinach String Beans + One Slice of Toast (no butter) + Stewed Fresh Fruit + Coffee + + +(2) + + Olives Radishes + Broiled Fish + Peas Steamed Squash + Lettuce + One Slice of Toast (no butter) + Sliced Peaches + Coffee + + +(3) + + Clam Broth + Baked Peppers + Cream Sauce Made with Skim Milk + Crushed Corn Stewed Cucumbers + Lettuce + One Slice of Toast (no butter) + Watermelon Coffee + + +(4) + + Young Onions + Lamb Chops + Baked Tomato + Lettuce + One Slice of Toast (no butter) + Cantaloupe Coffee + + +(5) + + Tomato Canape + Broiled Chicken + Peas Steamed Cabbage + Lettuce + Stewed Peaches Coffee + + +(6) + + Minced Clams on Toast + Egg plant String Beans + Lettuce + Cup Custard Coffee + + +(7) + + Water-cress + Pot Roast of Beef + Stewed Tomatoes Lima Beans + Cucumber Salad + One Slice of Toast (no butter) + Stewed Apricots Coffee + +This meal eliminates potatoes, butter and the rich heavy desserts. The +portions should be about three ounces of lean meat and one-half cup +of each vegetable, three leaves of lettuce. Use French dressing on all +salads and one-half cup of fruit for dessert. + +This amount of food will not only satisfy, but also will, if persisted +in, give satisfactory results in a reduction of flesh. This means that +you cannot eat candy and other sweets between meals, and if you feel +that you must have something sweet, try a piece of chewing gum. If +fruits are too sour, try corn syrup for sweetening; about one-half +cup to each quart of prepared fruit. Fresh fruits develop their own +natural sweetness if they are baked instead of stewed in a saucepan. +Just place them in a casserole dish with this amount of syrup or plain +water and bake in a moderate oven for thirty-five minutes. + + +CINNAMON TOAST + +Place two ounces of butter in a bowl and cream well. Add + + Five tablespoons of sugar, + One teaspoon of cinnamon extract or powdered cinnamon. + +Cream and then spread on nicely toasted bread. + + + + +FRIED OYSTERS + + +Unless the oyster is attractive in appearance, single dipped and fried +an attractive brown, it is a failure as a fried oyster; few housewives +seem to be able to turn out a perfect product. + +Use large oysters, and look them over carefully for bits of shell. +Wash and then roll in highly seasoned corn flour. Let dry off for +ten minutes and then dip in prepared egg, and then roll in fine bread +crumbs. Stand aside to dry for ten minutes. Fry only three or four +at a time in hot fat. Care must be taken to have the fat sufficiently +hot. Usually about 370 degrees Fahrenheit will do. + +If you do not use a fat thermometer to test the fat, then try it with +a piece of bread in the following manner: Place a crust of bread in +the fat and begin to count 101, 102, 103, 104, etc., until you reach +110: the bread should then be a deep golden brown. Then proceed to fry +the oysters, keeping the fact in mind that more than three or four +in at once will reduce the temperature of the fat and thus permit the +oyster to soak up the grease. + + +TO PREPARE THE CORN FLOUR + + One cup of corn flour, + Two teaspoons of salt, + One and one-half teaspoons of paprika. + +Sift three times. To prepare the egg dip: + + One egg, + Six tablespoons of oyster liquid, + One tablespoon of Worcestershire sauce, + One teaspoon of salt, + One teaspoon of paprika, + One tablespoon of prated onion. + +Beat well to mix and then use. To prepare the bread crumbs, put dried +bread through the food chopper, then sift and store until needed. + + +OYSTERS AU GRATIN, ITALIENNE + +Mince two green peppers fine and place in a bowl, and add sufficient +celery minced fine to measure one cupful, and + + One onion, grated, + Two cups of thick cream sauce, + Two teaspoons of salt, + One teaspoon of paprika, + Twenty-five prepared oysters, + Two cups of cooked macaroni. + +Mix and then pour into an au gratin dish. Cover with fine bread crumbs +and then with three tablespoons of grated cheese. Bake for forty +minutes in a moderate oven. + + +OYSTER LOAF + +Cut a slice from the top of French rolls and scoop out the crumbs. +Brush the inside of the loaf with melted butter and place in the oven +and brown. Now place + + One cup of thick cream sauce in a saucepan and add + One-half cup of finely diced celery parboiled, + Two hard-boiled eggs, chopped fine, + Two tablespoons of finely minced celery, + One tablespoon of grated onion, + Twenty-five oysters. + +Wash and look carefully over the oysters for bits of shell. Drain and +pat dry and then cut in half and add + + Two tablespoons of lemon juice, + One and one-half teaspoons of salt, + Three-quarters teaspoon of white pepper. + +Mix and then heat to the boiling point, and fill into four rolls and +serve, garnished with parsley. + + +SPICED OYSTERS + +Look over twenty-five oysters and then place them in their own liquid +over the fire and bring to a boil. Let scald for two minutes and then +drain. Wash in cold water. Strain the oyster liquid back into the +saucepan after measuring. To three-quarters cup of oyster liquid add + + One-half cup of vinegar, + One onion, grated, + One green pepper, chopped fine, + One bay leaf, + One teaspoon of salt, + One and one-half teaspoons of paprika, + Three cloves, + Two allspice, + One tablespoon of Worcestershire sauce. + +Bring to a boil and let cook for ten minutes. Pour over the oysters +into all glass jars and then seal and set in a cool place. + + +OYSTERS EN BROCHETTE + +Cut thinly sliced bacon in pieces the size of an oyster. Wash and look +carefully over the oysters for bits of shell, then pat dry on a towel. +Now thread a strip of bacon on a meat skewer and then an oyster and +so on until the skewer is full, having the bacon first and last on +the skewer. Fasten the ends of skewer with a small knob of potato or +turnip. Dust the oysters and bacon thoroughly with flour and lay on +a baking sheet and bake in hot oven for ten minutes. Serve with chili +sauce. + + +YANKEE OYSTER PIE + + Two cups of diced potatoes, parboiled, + Three medium-sized onions, diced and parboiled. + +Grease a baking dish and then place a layer of onions and potatoes +in the bottom and then a layer of oysters. Sprinkle the oyster with +one-half cup of finely diced celery. Season each layer of oysters: +cover with one and one-half cups of thick cream sauce and then with a +crust of plain pastry. Wash the top of pastry with cold water and bake +for forty-five minutes in a moderate oven. + + +DEVILED OYSTERS + +Wash. look over and then chop fine twenty-five ovsters. Place in a +bowl and then add + + One cup of very thick cream sauce, + One tablespoon of grated onion, + Two tablespoons of finely minced parsley, + One teaspoon of salt, + One teaspoon of paprika, + One-half teaspoon of mustard, + One tablespoon Worcestershire sauce, + Two hard-boiled eggs chopped fine, + One-half cup of fine bread crumbs. + +Mix thoroughly and then pour on a platter and set aside to chill. Now +scrub clean one dozen deep shells. Fill with the prepared mixture +and then brush with beaten egg and cover with fine crumbs. Fry until +golden brown in hot fat. + +The oyster is one of our most democratic luxuries; it is in very high +favor in our most luxurious restaurants, and yet it is held in equal +esteem in our most moderate-priced lunch rooms. Oysters are sold both +in and out of the shell, fresh and canned, and they may be eaten and +cooked in almost every conceivable way. + +Among the best known varieties are blue point, Buzzard Bays, Cape +Cods, Lynnhavens, Maurice Rivers, Rockaways, saddle rocks, sea tags, +Shrewsberrys and coruits and Oak Creeks. Many of these titles have +really lost their real significance by trade misuses. Blue points, for +example, is often, though incorrectly, applied to all small oysters, +irrespective of their source. + +The oyster season opens in September and continues on until May. Three +sizes are usually recognized by the trade--half shells, the smallest +culls, the medium size and the box, which is the largest. True oyster +lovers really prefer the large Lynnhavens and others on the deep +shell. + +The epicure delights in eating raw oysters; and while this satisfies +his appetite, it is also understood that the raw oyster virtually is +assimilated without taxing the digestion. + +Oysters may be found in almost all parts of the civilized world, each +locality having its own special species. + +It is a universal custom to omit the oyster from the bill of fare +during the months of May, June, July and August. We have in their +places the salt oyster and the clam. + +Oysters may be served on either the deep or flat shell, on a bed +of finely crushed ice with a slice of lemon, Worcestershire sauce, +catsup, horseradish or tabasco sauce. Nice crisp celery and +toasted crackers generally accompany raw oysters. Do not, under any +circumstances, cover the oyster with ice. Oysters may be made into +cocktails or may be frozen. + + +TO MAKE A COCKTAIL + + One-half cup of catsup, + One tablespoon of Worcestershire sauce, + One tablespoon of grated onion, + Two drops of tabasco sauce, + Juice of one-half lemon. + +Mix well and use for four oyster cocktails, allowing five small +oysters per person. + + +FRAPPE OYSTERS + +Place oysters in freezer and freeze until soft mush, and then serve +in cocktail or sherbet glasses with garnish of lemon and finely minced +parsley. + +Oysters may also be prepared in many ways--stews, pans, broiled, +baked, fried and roasted are among the popular ways of preparing them. + + +DRY OYSTER PAN + +Wash and look over one dozen large oysters to free from bits of shell. +Lay on a cloth to drain. Now place two tablespoons of butter in a +clean saucepan and add the oysters and + + One-half teaspoon of celery salt, + One-half teaspoon of paprika. + +Bring to a boil, cook for three minules and then turn in a hot dish +and serve at once. + +To prepare a wet pan add one-half cupful ol strained oyster juice to +the dry pan. + + +PAN A LA CROUTON + +Prepare a dry pan and then dish on a slice of nicely browned and +buttered toast. + + +PAN A LA SUISSE + +Dip soda crackers in hot water and then place in a hot oven to toast. +Prepare a dry pan, adding + + One tablespoon of grated onion, + One tablespoon of finely minced parsley, + Three tablespoons of finely minced celery. + +Cook slowly for eight minutes and then dish on the prepared crackers +and garnish with a slice of lemon. + + +BROILED OYSTERS + +Have the oysters opened in the deep shell and then remove the oysters +and wash and carefully look over for bits of shell. Roll in highly +seasoned mayonnaise and then in fine bread crumbs, and return to the +shell. Sprinkle with bits of finely chopped bacon and broil or bake in +a hot broiler or oven for eight minutes. Serve in shell with a garnish +of lemon. + + +BROILED OYSTERS, VIRGINIA + +Heat the griddle very hot and then pat the oysters dry, place on +griddle and let brown slightly; turn on the other side. Lift when +slightly brown, on to a piece of toast. Baste with a tablespoon of +melted butter and garnish with finely chopped parsley and a slice of +lemon. + + +BROILED OYSTERS A LA MARYLAND + +Place the oysters in a hot frying pan and brown on both sides lightly. +Lift to a piece of toast and cover with cream sauce and garnish with +finely minced parsley and a slice of bacon. + + +OYSTER FARCI + + Eighteen small oysters, + One hard-boiled egg, + One sweetbread, parboiled, + Six mushrooms, pared and parboiled. + +Chop fine and place in a bowl, and add + + One cup of thick cream sauce, + One tablespoon of finely minced parsley, + One tablespoon of grated onion, + Four tablespoons of finely minced celery, + Two level teaspoons of salt, + One level teaspoon of paprika, + One-half level teaspoon of mustard, + Three-quarters cup of fine bread crumbs, + Three tablespoons of melted butter. + +Mix thoroughly and then fill into well-cleaned deep oyster shells, +fill slightly about the edge of the shell. Brush with beaten egg and +then with fine crumbs. Fry until golden brown in hot fat or bake in a +hot oven for twenty minutes. + + +OYSTER FRITTERS + +Chop twenty-five small oysters fine and then measure the liquid, and +add sufficient milk to make one and one-quarter cups. Place in a bowl +and add + + Two cups of flour, + Two teaspoons of baking powder, + One and one-half teaspoons of salt, + One teaspoon of paprika, + Three tablespoons of finely minced parsley, + One tablespoon of grated onion, + The prepared oysters, + One well-beaten egg. + +Beat to mix; then fry like fritters in hot fat. For oyster pancakes, +use the oyster-fritter mixture and bake like griddle cakes on a hot +griddle. + + +OYSTER OMELET + +Place yolks of three eggs in a bowl and add four tablespoons of cream +sauce. Drain and pat dry one dozen oysters. Chop fine and add to yolks +of eggs with + + One teaspoon of salt, + One-half teaspoon of white pepper, + Two tablespoons of bread crumbs. + +Mix and fold in the stiffly beaten whites of three eggs. Pour into an +omelet pan containing three tablespoons of bacon fat and cook until +firm; turn and fold and roll, and then garnish with bacon. + + +OYSTER TIMBALE + +Pare the timbale shells after the recipes given with the irons. Have +the shells hot and then fill with oysters a la Newburg. + + +OYSTERS A LA NEWBURG + + One and one-half cups of thick cream sauce, + Yolks of two eggs, + Juice of one lemon, + One and one-half teaspoons of salt, + One teaspoon of paprika. + +Now drain and pat dry twenty-five oysters. Add to sauce and heat +slowly until boiling point is reached. Cook for five minutes and then +fill into shells and serve at once. + + +STEAMED OYSTERS + +Scrub the oysters in the shell and place in a colander over a pot of +boiling water. Cover closely until the shell opened and the oyster +starts to curl. Remove from the steamer and lift off the flat shell, +serving in the deep shell with lightly seasoned melted butter, celery +and slice of lemon. + + +SWEET POTATOES + +Sweet potatoes are the roots or tubes of a vine-like plant; it is a +native of tropical climate, but it is grown in states as far north +as New York. The delicious yams of the southern states and the West +Indies are made into many attractive foods. The food value of the +sweet potato is closely allied to that of the white potato, but it +contains from 4 to 10 per cent. sugar, where the ordinary white potato +has no sugar. And, then, too, this common vegetable will provide a +variety of delectable dishes. + + +SWEET POTATO CROQUETTES + +Wash and cook the potatoes until tender. Use six large sweet potatoes. +Drain, cool and peel. Mash fine and then place in a bowl and add + + One tablespoon of butter, + Two tablespoons of finely minced parsley, + One teaspoon of salt, + One-half teaspoon of pepper. + +Mould into croquettes and then dip in beaten egg and then in fine +crumbs and fry golden brown in hot fat. Serve with cheese sauce. + + +SWEET POTATO NESTS + +Cook sweet potatoes and peel and mash and then form into nests. Place +the nests on a well-greased baking dish and fill with creamed dried +beef. Place in the oven for ten minutes and heat. Sprinkle with grated +cheese. + +Sweet potatoes may be used for a border for stews, for goulashes, +etc. Try this method of baking the potato: Wash well, scrubbing with +a vegetable brush. Dry and then grease thoroughly and place in oven to +bake. This method prevents a thick coarse skin from forming with the +pulp attached to it. + + +FRENCH FRIED SWEET POTATOES + +Pare and cut the potatoes as for French frying and then cook in hot +fat until golden brown. + + +BROILED SWEET POTATOES + +Pare cold, boiled potatoes and then cut in thin slices. Dip in bacon +fat and broil in a broiler until golden brown. + + +SWEET POTATO COOKIES + + One cup of brown sugar, + Four tablespoons of shortening. + +Cream well and then add + + One cup of mashed sweet potatoes, + One and one-half cups of flour, + One teaspoon of baking powder, + One-half teaspoon of nutmeg, + Three-quarters cup of raisins, + One egg. + +Work to a smooth dough and then roll out on floured pastry board and +cut one-quarter inch thick and then bake for eight minutes in a hot +oven. + + +WEST INDIES SWEET POTATO PUDDING + + One cup of brown sugar, + Three tablespoons of shortening. + +Cream well and then add + + Two cups of sweet potatoes that have been rubbed through a fine + sieve, + One and one-quarter cups of milk, + One well-beaten egg, + One-quarter teaspoon of salt, + One-half teaspoon of cinnamon. + +Beat to thoroughly mix and then pour in a baking dish and bake in a +moderate oven for thirty-five minutes. + + +SWEET POTATO BISCUIT + + Two cups of mashed sweet potatoes, + One cup of milk, + Four tablespoons of shortening, + One egg, + Four tablespoons of sugar. + +Beat to mix and then sift together + + One quart of flour, + Three tablespoons of baking powder, + One and one-half teaspoons of salt. + +Add to the potato mixture and work to a smooth dough. Roll on a +slightly floured pastry board and cut with knife into square. Place +on a baking sheet and wash well with milk, then bake in hot oven for +fifteen minutes. + + +SWEET POTATO PUDDING, KENTUCKY STYLE + +Pare four large sweet potatoes and then cut in thin paper-like slices. +Now grease a baking dish well and place a layer of prepared sweet +potatoes, and then dust lightly with cinnamon and cover with four +tablespoonfuls of brown sugar. Repeat until the dish is full and then +place. + + One and one-half cups of milk in a bowl + +And add + + One whole egg, + Yolk of one egg, + One-half cup of sugar. + +Beat well to mix and then add + + Two teaspoons of vanilla. + +Pour over the potatoes and bake for fifty minutes in a slow oven. Add +to white of egg, which has been left over for this purpose, and add +one-half glass of currant jelly. Beat until the mixture will hold its +shape and then pile high on the cold pudding and serve. + + +SWEET POTATO PINEAPPLE + +Wash and cook until tender six large sweet potatoes and then pare and +mash well and then add + + One tablespoon of butter, + One teaspoon of salt, + One-half teaspoon of pepper. + +Pile on a baking dish and mould to shape of a pineapple. Make the +pineapples eyes with the handle of a spoon and then brush with beaten +egg and sprinkle with fine bread crumbs and then with two tablespoons +of grated cheese. Bake in a hot oven for twenty minutes. + + +SWEET POTATO CAKES, GEORGIA STYLE + +Cook and then peel and mash sufficient sweet potatoes to measure two +cupfuls. Place in a bowl and then add + + Two tablespoons of butter, + Two tablespoons of finely minced parsley, + Two tablespoons of finely minced red pepper, + Six strips of bacon, minced fine and nicely browned. + +Mould into flat cakes and roll in flour and brown in the hot bacon +fat. + + +CANDIED SWEET POTATOES + +Wash and cook the potatoes in their skins until tender and then drain +and peel. Now place in a frying pan + + Three-quarters cup of syrup, + Piece of butter size of a walnut, + One-half teaspoon of cinnamon, + One-quarter teaspoon of nutmeg. + +Bring to a boil and then add the potatoes and then let them marinate +in the syrup, turning frequently for twenty minutes. Keep the pan +where the potatoes will cook slowly, adding four tablespoons of +boiling water. + + +POTATO SOUFFLE + +Rub two cups of mashed potatoes through a fine sieve to remove the +lumps. Place in a bowl and add + + Yolks of two eggs, + One teaspoon of salt, + One-half teaspoon of paprika, + One-half teaspoon of grated onion, + One-half cup of milk. + +Beat to mix and then cut and fold in the stiffly beaten whites of +two eggs. Place in a well-greased pan and bake in a moderate oven for +twenty minutes. + + +POTATO CROQUETTES + +Mince fine sufficient bacon to measure four tablespoons after +chopping. Place in a frying pan and add two grated onions; brown +gently and then add + + Two cups of mashed potatoes, + One teaspoon of salt, + One-half teaspoon of pepper. + +Mix thoroughly and then mold into croquettes. Roll in flour and then +dip in beaten egg and roll in fine crumbs. Fry until golden brown in +hot fat. + + + + +WHITE POTATOES + + +POTATOES AU GRATIN + +Cut cold boiled potatoes into dice and then season with salt and +pepper and place a layer in a baking dish. Sprinkle with fine crumbs +and one tablespoon of finely minced onion, two tablespoons of finely +minced parsley. Place in a second layer and season, then pour over the +last layer two cups of cream sauce. Sprinkle with fine crumbs and a +little grated cheese and bake in a moderate oven twenty-five minutes. + + +POTATO CUSTARDS + +Rub one cup of mashed potatoes through a fine sieve into a bowl and +add + + One cup of milk, + Two well-beaten eggs, + One teaspoon of salt, + Pinch of mace. + +Mix thoroughly and then turn into a baking dish and bake in a moderate +oven until firm, usually about twenty minutes. + + +POTATO CUP FOR SALAD + +Boil medium-sized potatoes in their jackets. Cool and then peel. With +a teaspoon scoop out a well in the centre, leaving a thin wall of +potato. Now trim neatly into shape. Place in a bowl and marinate +in French dressing, turning frequently so that each position may be +seasoned. Now prepare a filling as follows: + + One cold boiled beet, cut into tiny dice, + One-half cup of cooked peas, + One onion, grated, + Three tablespoons of finely minced parsley, + One-half cup of cold boiled potatoes, cut into tiny dice. + +Toss the vegetables gently to mix. Season with salt and pepper and +reduce four tablespoons of mayonnaise with two tablespoons of vinegar. +Fill into the potato cups and place in a nest of crisp lettuce leaves. +Garnish with mayonnaise and serve ice cold. + + +NEW METHOD OF MAKING FRENCH FRIED POTATOES + +Cut large cold boiled potatoes into cubes as for French fried potatoes +and dust lightly with flour and brown quickly in hot fat. This method +prevents the potato from being soggy in the centre. + + +POTATO CRUST FOR MEAT PIES + +Mash boiled potatoes and then rub through a sieve to remove the lumps. +Now add to + + One quart of prepared potatoes, + Three tablespoons of shortening, + Two teaspoons of salt, + One teaspoon of paprika, + Two teaspoons of baking powder, + One teaspoon of grated onion, + One well-beaten egg, + Six tablespoons of milk. + +Beat thoroughly to mix and then spread in a layer about one inch thick +on meat pies. Brush the top with milk and bake in a moderate oven for +thirty-five minutes. + + +POTATO DUMPLINGS + +Grate four large cold boiled potatoes into a mixing bowl and add + + One and one-half cups of flour, + One and one-half teaspoons of salt, + One teaspoon of pepper, + One small onion, grated, + Three tablespoons of finely minced parsley, + One egg, + Three tablespoons of water. + +Mix to a smooth dough and then form into balls the size of an egg. +Drop into boiling water and cook for fifteen minutes. Lift and drain +well and serve with either brown stew or cheese sauce. + + +BAKED POTATOES + +Select large, well-shaped potatoes, and wax and grease thoroughly with +shortening and place in the oven or broiler to bake. When done, cut +a slice from the top and scoop out the contents of the baked potatoes +into a bowl. Mash the potatoes and add a little milk, salt and pepper +to taste and one tablespoon of butter to each potato. Beat until they +are very light and fluffy and then fill back into the potatoes, piling +up high. Place a strip of bacon on top of the prepared potatoes and +place in a hot oven to brown the bacon. Dust with paprika and serve. + + +POTATO SALAD + + Six boiled potatoes, diced, + Three onions, chopped fine, + Two green peppers, chopped fine. + +Place in bowl and mix; then add + + One cup of mayonnaise dressing, + One-fourth cup of vinegar, + One tablespoon of salt, + One teaspoon of paprika. + +Serve. + + +JELLIED POTATO SALAD + +Prepare one quart of thinly sliced cold boiled potatoes and then add + + Two cups of lettuce, shredded very fine, + Three medium-sized onions, chopped fine, + Two green peppers, chopped fine, + Five tablespoons of finely chopped parsley, + Two teaspoons of salt, + One-half teaspoon of white pepper. + +Cover with + + Three-quarters cup of mayonnaise dressing, + One-quarter cup of vinegar. + +Toss gently to mix. Now chill a baking pan by placing on ice. Make two +quarts of lemon gelatine. Pour some gelatine in the pan and turn it +so as to make one-half-inch coating of gelatine all over the pan. Now +spread on the potato salad in an even layer. Pour over the salad a +little gelatin every few minutes to fill the crevices and cover the +top. Set aside to mould and then when ready to serve, dip the pan in +warm water for a few minutes and then unmould on a pastry board. Cut +into squares and place in a nest of crisp lettuce leaves and garnish +with a teaspoon of mayonnaise dressing. + + +GUTNEY RUN POTATO CAKE + +Mince fine sufficient salt pork to measure one-half cup. Place in a +frying pan and add three-quarters cup of chopped green onions. Cook +slowly until tender, and then add one quart of mashed potatoes, well +seasoned. Mix well and then turn into a bowl. Cool, and then form +into cakes and roll in flour, and brown in hot pork fat. Serve with +well-seasoned cream gravy. + + +HASHED-BROWN POTATOES + +Peel cold boiled potatoes and then cut in one-quarter-inch dice. Dust +well with flour and then place four tablespoons of shortening in a +frying pan and when smoking hot add the potatoes. Toss gently until +nicely browned and add the seasoning. + + + + +CORN + + +Nowhere do they cook corn as tender as it is usually prepared in the +corn belt. Select full, well-shaped ears of corn and remove the husk, +leaving just the last layer. Now fold back this layer of husk and +remove all the silk from the corn, using a stiff vegetable brush for +this purpose. Refold the husk about the corn and cook it. + +How to cook the corn: Have a large kettle containing plenty of boiling +water. Add one teaspoon of sugar, add corn and boil twelve minutes for +small ears and fifteen to eighteen minutes for large ears; cover pot +closely. + + +TO DRY CORN--LANCASTER COUNTY RECIPE + +Select firm, full ears of corn and husk. Remove the silk with a cloth +and then plunge the ears of corn into boiling water and cook for five +minutes. Remove and dip in cold water and then cut from the cob with +a sharp knife. Spread on shallow trays and dry in a commercial or +homemade drier. + +This corn may be dried in the oven at a temperature of about 110 +degrees Fahrenheit. Leave the oven door open so that the moisture may +quickly evaporate. + +The Lancaster county farmers dry this corn in the sun and cover the +trays with mosquito netting; they are brought in at night to protect +them from the dampness and dew, which would start a mould on the corn +while it is drying. + + +CORN FRITTERS FOR TWO PEOPLE + +Score and scrape the corn from two medium-sized ears, and then place +in a bowl and add + + One well-beaten egg, + Two tablespoons of finely minced parsley, + Three-quarters cup of flour, + One teaspoon of baking powder, + One half teaspoon of salt, + One-quarter teaspoon of pepper. + +Beat to thoroughly mix and then either fry in hot fat or bake on a +griddle. + + +SALTED CORN + +Remove the husk from the corn, leaving just a single layer against +the corn: fold back this single layer of husk and remove all the silk, +wiping with a dry cloth. Place two inches of salt in the bottom of a +deep crock and stand the ears so that each one will be entirely alone +and encased in salt. Stand the tip end down, pack closely with salt +and place two-inch layer on top Cover and place in a cool place. It is +most important that the ears do not touch. + + + + +TOMATOES + + +TOMATO EGG CUSTARD + +Prepare four tomatoes by cutting slice from top and scooping out the +centre with spoon; break into a small bowl two eggs, adding + + Two tablespoons of milk, + One teaspoon of grated onion, + One teaspoon of finely minced parsley, + One teaspoon of salt, + One-half teaspoon of paprika. + + +Beat to mix and then pour into the prepared tomatoes. Sprinkle each +tomato with fine bread crumbs and bake in a moderate oven for thirty +minutes. + + +TOMATOES AND EGGS, PARDUE + +Place in a saucepan + + One and one-half cups of stewing tomatoes, + One grated onion, + One tablespoon of finely minced parsley, + One teaspoon of salt, + One-half teaspoon of paprika, + Three level tablespoons of cornstarch. + +Dissolve the starch, salt and paprika in the cold tomatoes and bring +to a boil. Cook for ten minutes and then fill into custard cups. Now +break into each cup one egg and sprinkle with fine crumbs. Place a +tiny bit of butter in the centre of the cup. Bake in a moderate oven +for eighteen minutes. + + +TOMATO OMELET + +Dip two tomatoes in boiling water to loosen the skin. Peel and then +cut in slices. Place two tablespoons of shortening in a pan and fry +the sliced tomatoes, turning frequently. Prepare an omelet and cook, +using another pan. When the omelet is dry and ready to fold over pour +the prepared tomatoes over it. Season, fold and then roll and serve. + + +BAKED TOMATOES + +Cut a slice from the top of the tomato and with a spoon remove the +centres. Chop the centres fine and then place in a bowl and add + + One onion, grated, + Two tablespoons of finely chopped parsley, + One well-beaten egg, + One teaspoon of salt, + One teaspoon of paprika, + Three-quarters cup of fine bread crumbs, + Three tablespoons of melted shortening. + +Grease the tomatoes to prevent bursting and then fill, forming into a +point at the top. Place in a greased baking pan and add one-half cup +of hot water. Bake for forty minutes. + + +TOMATO FRITTERS + +Cook a sufficient amount of tomatoes to measure two cups, adding + + One onion, grated, + Two teaspoons of salt, + One teaspoon of pepper, + Pinch of cloves, + One-half cup of cornstarch, dissolved in, + One-half cup of cold water. + +Cook until thick and then pour into a shallow pan and set in a cool +place to mould for four hours. Cut into oblongs and then dip in beaten +egg and roll in fine crumbs. Fry until golden brown in hot fat. + + +TOMATOES AU GRATIN + +Slice six medium-sized tomatoes in thin slices. Place a one-half +inch layer of bread crumbs in a small baking dish, then a layer of +tomatoes, then the bread crumbs and again the tomatoes. Repeat this +until the dish is full. Pour over it one cup of thick cream sauce and +sprinkle with fine crumbs. Bake in a moderate oven for twenty-five +minutes. + + +ROAST TOMATOES + +When preparing the roast for dinner wipe four tomatoes and then place +them in the pan and roast with the meat, basting frequently. + + +TOMATOES AND STRING BEANS + +There are many vegetables that may be combined with tomatoes for the +sake of variety. Place two cups of cooked string beans in a saucepan +and add + + One and one-half cups of stewed tomatoes, + One onion, grated, + One teaspoon of sugar, + One and one-half teaspoons of salt, + One tablespoon of cornstarch. + +Dissolve the seasoning and starch in the cold tomatoes before adding +to the beans. Lima beans, cauliflower and corn may be used to replace +the string beans. + + +BAKED EGG-PLANT AND TOMATOES + +Pare the egg-plant and then cut into slices. Sprinkle lightly with +salt and then cover and set aside for two hours. Wash and then drain +well and cut into dice. Place in a baking dish and add + + Two green peppers, chopped fine, + One onion, chopped fine, + Two teaspoons of salt, + One teaspoon of paprika, + Two cups of prepared tomatoes. + +Sprinkle the top with fine crumbs and grated cheese. Bake in a +moderate oven for twenty-five minutes. To prepare the tomatoes rub +two cups of cold stewed tomatoes through a fine sieve and add six +tablespoons of cornstarch. Dissolve and then bring to a boil and cook +slowly for five minutes. + + +GREEN TOMATOES MINCE FOR PIES + +Cut one-quarter peck green tomatoes in small pieces and then sprinkle +with three tablespoons of salt. Place in a square of cheese-cloth +and then tie up and hang where it can drain all night. In the morning +place a one and one-half pound can of corn syrup in a saucepan and add + + One-half pound of brown sugar, + One tablespoon of cinnamon, + One teaspoon of nutmeg, + One-half teaspoon of allspice, + One-half teaspoon of ginger, + Two packages of raisins, + One-half cup of salad oil. + +Bring the mixture to a boil and then cook slowly for one-half hour. +Fill into jars and then process in a hot-water bath for twenty +minutes. Seal and test for leaks. Store in a cool, dry place. This +makes a delicious pie filling. + + +TOMATO DUMPLINGS + +Place in a mixing bowl + + Two cups of flour, + One teaspoon of salt, + One-quarter teaspoon of pepper, + Four teaspoons of baking powder. + +Sift to mix and then rub in four tablespoons of shortening and use +two-thirds of a cup of water to make a dough. Divide into five parts +and then roll each piece into squares. Place in the centre of each one +a peeled tomato, cut in slices, and season with a little grated onion, +parsley, salt and pepper. Fold the dough over. Place in a baking sheet +and brush the tops with beaten eggs. Bake in a hot oven for thirty +minutes. Serve with cheese sauce. + + +STUFFED TOMATOES WITH CHICKEN SALAD + +Prepare the chicken sandwich filling. Select firm, medium-sized +tomatoes and then cut a slice from the top, and with a spoon scoop out +the centres of the tomatoes. Fill with the salad sandwich mixtures and +then roll in wax paper. + + +TOMATO TOAST + +Cook a sufficient amount of tomatoes to measure one and one-half cups. +Now add + + One medium-sized onion, cut in thin slices, + One green pepper, chopped very fine. + +Cook slowly until the onion is soft and then rub through a fine sieve +and add two tablespoons of cornstarch dissolved in three tablespoons +of water. Bring to a boil and then season. Now pour over thick slices +of bread toasted brown and sprinkle with grated cheese. + + +BAKED TOMATOES (COLD) + +Select firm tomatoes. Cut a slice from the top and then with a spoon +carefully scoop out the centres. Rub the outside of the tomatoes with +plenty of shortening. Place in a baking dish and pour into the dish +holding the tomatoes one-half cup of water. This will prevent the skin +from bursting. Now place in a bowl + + Four eggs, + Three-quarters cup of milk, + Two tablespoons of finely minced parsley, + One tablespoon of grated onion, + One teaspoon of salt, + One-half teaspoon of paprika. + +Beat to mix and then pour into the tomatoes. Bake in a moderate oven +until the custard is firm in the centre. Cool and then set on ice to +chill. Serve with Russian dressing. + + +APPLE BUTTER WITHOUT CIDER + +Pare one-half basket of apples. Place the parings in a preserving +kettle and cover with cold water. Cook until soft and then strain the +liquid. Measure and place six quarts of this juice in a preserving +kettle and add the apples, sliced very thin. Cook and then add + + One and one-half level tablespoons of cinnamon, + One teaspoon of nutmeg, + One teaspoon of allspice, + One-half teaspoon of cloves, + One-quarter teaspoon of ginger, + One-half cup of cider vinegar, + One and one-half pounds of brown sugar, or two and one-half pounds + of syrup. + +Stir to blend thoroughly. Cook slowly until very thick. Place an +asbestos mat under the preserving kettle. + +To conserve the apple butter for future use: Fill into sterilized jars +and adjust the rubber and lid. Seal securely and place in hot water +bath for twenty minutes, to sterilize. Remove and cool and dip the top +of jars in melted parawax. This apple butter will keep until used. + + +LANCASTER APPLE BUTTER + +Place in the preserving kettle + + One and one-half gallons of cider. + +Pare and core and cut in thin slices one-half basket of apples. Boil +the cider one-half hour, add apples and cook until mixture is very +thick and a dark brown in color, adding + + Two level tablespoons of cinnamon, + One teaspoon of cloves, + One-half teaspoon of allspice, + One pound of brown sugar or one and one-half pounds of syrup. + +This must be stirred frequently with a large wooden spoon to prevent +scorching. Place an asbestos mat under the kettle and cook slowly. +Hard, rapid boiling spoils the flavor of this butter. + +The farmer's wife usually makes her apple butter in a large kettle +hung on a tripod in the yard and after the mixture is at the boiling +point, she adds just a stick of wood at a time to the fire and +constantly stirs the mixture. + + +PICKLED RED CABBAGE + +Select a firm head of cabbage, cut in half and shred fine a sufficient +amount of it to measure about two cups. Place the cabbage in a bowl +and add + + Two onions, chopped fine, + One green pepper, chopped fine, + +Now place in a saucepan + + One tablespoon of bacon fat, + One-half cup of vinegar, + One teaspoon of salt, + One teaspoon of white pepper, + One-quarter teaspoon of mustard. + +Heat to the boiling point, then pour over the cabbage, chill and then +serve. + + +BRAISED RED CABBAGE + +Chop fine the balance of the head of red cabbage; place in a saucepan +and cover with boiling water. Cook for five minutes and then turn into +a colander and let the cold water run on it. Let drain well and then +place four tablespoons of bacon fat in a frying pan and add three +onions, minced fine and the prepared cabbage. Cover closely and let +smother for twenty minutes over a slow fire. Turn frequently and just +before serving season with + + One-half teaspoon of salt, + One-quarter teaspoon of white pepper, + One tablespoon of vinegar. + + +CRANBERRY ROLL + +Place in a mixing bowl + + One and one-half cups of flour, + One-half teaspoon of salt, + Two teaspoons of baking powder. + +Sift to mix and then rub in four tablespoons of shortening and mix to +a dough with the following mixture: Place in a cup + + Three tablespoons of syrup, + Three tablespoons of water. + +Blend well and then roll the dough out one-half inch thick on a +floured pastry board and cover with the cooked cranberries. Sprinkle +with brown sugar. Roll as for jelly roll, tucking the ends in well. +Place in well-greased baking pan and brush the top with milk. Bake +forty-five minutes in a moderate oven. Serve with vanilla sauce. + + +TO BARBECUE FISH + +Use the large size fish: black striped bass, cod, white or rock fish. +In the early spring, shad may be used. Scale and cleanse the fish +and split down the back. Remove the fins and head and place in +well-greased gridiron and cook until brown. Lift to a hot dish and +cover with boiling mixture, made as follows: Place in a small saucepan + + Juice of one lemon, + Two tablespoons of melted butter, + One tablespoon of catsup, + One tablespoon of minced parsley, + One tablespoon of Worcestershire sauce, + One-half cup of water, + One tablespoon of cornstarch, + One quarter teaspoon of mustard, + One teaspoon of paprika, + One teaspoon of salt. + +Stir to blend well and then bring to a boil. Cook slowly for three +minutes and then spread over the fish and serve. + + +NECK CHOPS IN CASSEROLE + +Have the butcher cut one and one-half pounds of neck chops into +four pieces and then wipe with a damp cloth. Roll in flour and brown +quickly in hot fat. Lift to a casserole dish and add + + One cup of finely chopped onions, + Four tablespoons of finely chopped parsley, + One and one-half cups of brown gravy. + +Cover the dish close and place in a slow oven for one and one-half +hours. Make a brown gravy by adding four tablespoons of flour to the +fat left in the frying pan after browning the meat. + + +ANGEL CAKE + +Sift + + One cup of flour, + Three-quarters cup of sugar, + One level teaspoon of cream tartar. + +Sift five times and then beat the whites of five eggs stiff and cut, +and fold in the sugar and flour mixture. Turn into a greased tube pan +and bake for forty minutes in a moderate oven. + + +MAKING SCRAPPLE AND HOGSHEAD CHEESE + +When the family is small, thrifty women usually make the scrapple and +hogshead cheese at the same time. Have the butcher select for you a +nice hogshead; split and then remove the eyes, brains and tongue. Now +scald and cleanse well, rinsing in plenty of cold water. Place in +a preserving kettle and add just sufficient cold water to cover the +head. Now add + + Two onions, + Two cloves, + One bunch of pot or soup herbs, + One level teaspoon of poultry seasoning. + +Cook slowly until the meat will leave the bones, then place a colander +in a large bowl or pan and turn in the head. Measure the liquid +and return to the pot. Now remove the bones from the head and chop +sufficient meat very fine to measure three cups and set aside for +making the scrapple. + +Cut the balance of the meat into pieces about one inch square and +place two cups of the stock in a small saucepan. Add + + Juice of one lemon or + Six tablespoons of cider vinegar, + One and one-half teaspoons of salt, + One teaspoon of white pepper. + +Bring to a boil and cook for ten minutes. Add the head meat that has +been cut into the inch pieces. + +Rinse loaf-shaped pans with cold water, pour in the cheese and set +aside in a cool place to mould. Use the same as cold cuts of meat with +mustard or horseradish sauce. + + +THE SCRAPPLE + +Add the three cups of finely chopped head to the stock in preserving +kettle and bring to a boil. Now add, for each quart of liquid, + + Two-thirds cup of cornmeal, + One-half cup of buckwheat, + One teaspoon of salt, + One-half teaspoon of white pepper. + +Mix and add very slowly, stirring constantly. When it is sufficiently +thick to hold the spoon upright, rinse the baking pan with cold water +and then pour in the scrapple. Set aside for twenty-four hours to +mould. This can be used for breakfast by cutting into slices and +frying a crisp brown or made into croquettes, rolled in flour and +nicely brown in hot fat. Serve with tomato sauce. + + +SNOW PUDDING + + One cup of milk, + Four level tablespoons of cornstarch. + +Stir to dissolve the starch, then bring to a boil and cook slowly in +hot water bath for half an hour, adding + + Two tablespoons of sugar, + White of one egg, beaten stiff, + Six drops of vanilla. + +Beat hard to blend, then rinse four custard cups with cold water and +pour in the pudding. Set aside to mould and serve with custard sauce, +which is made as follows: Place in a saucepan + + One cup of milk, + Two tablespoons of cornstarch. + +Stir to dissolve, then bring to a boil and cook slowly for fifteen +minutes. Now add + + Two tablespoons of sugar, + One-half teaspoon of vanilla, + Yolk of one egg. + +Beat hard to mix, then pour over the unmoulded snow pudding. + + +FRIED MUSH + +Place in a saucepan + + Two cups of boiling water, + One teaspoon of salt, + Two-thirds cup of cornmeal. + +Stir to prevent lumping and then cook slowly for one-half hour. Now +rinse a bread pan with cold water and turn in the mush. Let mould for +twenty-four hours, then cut in one-half inch slices. Dip in flour and +fry brown in hot fat. + + +YE KENTUCKY CORN DODGERS + +Place in a saucepan + + One and one-half cups of boiling water, + One teaspoon of salt, + Two-thirds cup of cornmeal. + +Stir to mix thoroughly, then cook for twenty minutes and cool. Form +into sticks the size of a bread stick, roll in flour and brown in hot +fat. + + +YE OLD VIRGINIA BATTER BREAD + +Place in a mixing bowl + + One cup of cornmeal, + One-half teaspoon of nutmeg, + One teaspoon of salt, + Four tablespoons of syrup, + Three tablespoons of shortening. + +Pour over one and one-half cups of boiling water. Beat to blend +thoroughly, then let cool and add + + Three-quarters cup of flour, + Two well-beaten eggs, + Four level teaspoons of baking powder, + One and one-quarter cups of milk. + +Beat to mix thoroughly, then pour in a well-greased baking dish and +bake in a hot oven for thirty minutes. Serve from the dish. + + +POLISH CORN DISH + +Place in a saucepan + + Two cups of boiling water, + One-half cup of finely chopped onion, + Two-thirds cup of cornmeal. + +Stir to prevent lumping and cook slowly for twenty minutes. Now add + + One-half cup of finely shredded dried beef, + One teaspoon of paprika. + +Beat hard to mix thoroughly and then serve with tomato sauce. + + +YANKEE MUSH + +Place in a saucepan + + Two and one-half cups of boiling water, + One-half teaspoon of salt, + Two-thirds cup of cornmeal. + +Sift the cornmeal in boiling water very slowly and then stir well to +prevent lumping. Draw the saucepan to the side of the range and allow +to cook very slowly for one-half hour. Serve in the place of the +morning cereal with honey and milk. + +For variety add + + One-half cup of chopped seeded raisins, or + One-half cup of finely chopped peanuts, + One-half cup of finely chopped figs, + One-half cup of finely chopped dates, + One-half cup of finely chopped seeded prunes, + One-half cup of finely chopped dried apricots, + One-half cup of finely chopped cocoanut. + +Europe also gives us some novel methods of using cornmeal. + + +CAROLINA CORN PONE + +Place in a saucepan + + Two cups of boiling water, + Three-quarters cup of cornmeal, + One teaspoon of salt. + +Stir to blend and free from lumps, then cook for ten minutes. Turn +into a mixing bowl and add + + Six tablespoons of syrup, + Three tablespoons of shortening, + One and one-half cups of sour milk, + One and one-quarter teaspoons of baking soda, dissolved in the + sour milk, + Six tablespoons of flour. + +Beat to mix, then pour in a hot well-greased baking pan just enough +to cover the pan one-quarter inch deep. Bake in hot oven for eighteen +minutes. Cut into squares and serve. + + +CORNMEAL SAUSAGES + +Place in a saucepan + + One and one-half cups of boiling water, + One cup of finely chopped onion, + One cup of finely chopped left-over meat, + One teaspoon of salt, + One teaspoon of white pepper, + One-half teaspoon of poultry seasoning, + Two-thirds cup of cornmeal. + +Stir well to prevent lumping and cook slowly for one-half hour. Turn +into a bowl and let cool. Form into sausages, then roll in flour and +brown in hot fat. Serve with brown gravy, cream or tomato sauce. + + +CHILI SAUCE + +Place in a preserving kettle + + Two quarts of stewed tomatoes, + Two cups of finely sliced onions, + One cup of finely chopped green peppers, + One-half cup of finely chopped sweet red peppers, + One and one-half cups of vinegar, + One cup of brown sugar, + One and one-half tablespoons of cinnamon, + Two teaspoons of cloves, + One teaspoon of allspice, + Two teaspoons of celery seed, + Two teaspoons of mustard seed, + One teaspoon of ginger, + One teaspoon of mustard, + Four tablespoons of salt. + +Stir to thoroughly mix and then cook until very thick. Cool and then +rub through a fine sieve. Pour into sterilized jars and adjust the +rubber and lid and seal. Process for twenty minutes in a hot water +bath. Remove, cool and then store in a cool, dry place. + + +ITALIAN POLENTA + +Place in a saucepan + + Two and one-half cups of boiling water. + +And then add + + One teaspoon of salt, + One teaspoon of paprika, + One tablespoon of grated onion, + Three-quarters cup of cornmeal. + +Stir to prevent lumping and cook for three-quarters of an hour very +slowly. Now add one-half cup of grated cheese and stir well to blend +thoroughly. Serve in saucers like a cereal. Cover with tomato sauce +and finely grated cheese. + + +TOMATO MARMALADE + +Grate the yellow rind from two medium-sized oranges, taking care +to grate very lightly. Place in a small pan and add one-half cup of +water. Let stand one day and then cook slowly until soft. Add this +rind to the juice of + + Two oranges, + One lemon. + +Then place in a preserving kettle and add two quarts of stewed +tomatoes, rubbed through a fine sieve. + + One package of seeded raisins, + Two pieces of candied ginger cut into bits, + Four cups of sugar, + +and the following spices tied in a piece of cheese-cloth: + + Two teaspoons of cinnamon, + One teaspoon of ginger, + One teaspoon of cloves, + One teaspoon of nutmeg, + One-half teaspoon of allspice. + +Cook until the mixture is very thick like jam and then remove the +spice bag. Pour into sterilized glasses and cool and cover with +paraffine. Store in a cool place. + + +SWEET RED PEPPER MARMALADE + +Remove the seeds from thirty sweet red peppers and then wash well and +put through the food chopper. Place in a saucepan and add two cups of +stewed tomatoes. Cook until the peppers are soft and then cool and +rub through a fine sieve. Measure and return to the kettle and add for +every eight cups of pepper and tomatoes: + + Juice of two oranges, + Juice of one lemon, + One-half package of seeded raisins, + One-half cup of maraschino cherries, cut into bits, + One piece of candied citron, put through food chopper, + Two-thirds cup of sugar for each cup of prepared pepper pulp. + +Cook slowly until the mixture is very thick and then pour into +sterilized glasses. Cool and cover with paraffine and store in a cool +place. + + +SAUERKRAUT + +Remove the coarse, bruised outside leaves of the cabbage and then +shred the head fine, using a slaw cutter. Now line the bottom of a +small barrel or wooden bucket with the outside leaves and then place +in a layer of the shredded cabbage and cover with salt. Repeat until +the utensil is nearly full, pounding down well with wooden mallet when +packing. Sprinkle the salt over the top and cover with large cabbage +leaves and then with a cheese-cloth wrung out of salt water. Tuck in +the ends carefully and then place board on the kraut and weight it +down with a heavy stone. + +Now, it is necessary that the cabbage be covered with brine; remove +the scum as it rises to the top. The kraut will be ready for use +in six weeks and it must be kept in a very cool place or it must be +canned. + + +TO CAN SAUERKRAUT + +Fill into sterilized all-glass jars and then fill the jar to +overflowing with boiling water. Adjust the rubber and lid and +partially tighten. Process in hot water bath for one hour, then remove +and seal securely. Store in a dry, cool place. + + +BRINING CAULIFLOWER + +Prepare the cauliflower as directed above, using a large keg or +crock. Pack the cauliflower head down until the keg or crock is +three-quarters full and then fill to overflowing with brine made as +follows: + +Place in a boiler + + Eight quarts of water, + Eight cups of salt. + +Bring to a boil and skim, then cool. Cover the cauliflower with a +piece of clean cheese-cloth and then place on it a board which is +weighted down on top, to keep the cauliflower covered in the brine. +This weight need not be as heavy as that used for the kraut. + +Cauliflower prepared in this manner late in October and November +can be used for the table by freshening it in water and cooking in a +manner similar to that in which the salted beans are cooked, or it may +be canned in three months, when there will be a supply of fruit jars. + +To can the brined cauliflower, remove from the brine and wash in +cold running water. Let stand for one hour and then fill into the +sterilized jars; fill jars with boiling water; adjust the rubbers and +lids and partially seal. Place in a hot-water bath and process for +one hour. Remove, seal securely and then cool and store in a cool, dry +place. + + +SALTING CAULIFLOWER + +Select the nice heads of cauliflower and remove the outer leaves, and +then trim into shape. Now place a layer of salt one inch deep in the +bottom of the keg or crock and then place the cauliflower head down +and pack well with salt. Do not allow them to touch each other. Have +the salt one inch above the cauliflower stalk. Finally cover with a +clean cloth and set in a cool place. + + +SALTED BEANS + +Remove the strings from the beans and then place a layer of salt in +the crock. Add a layer of beans and then a layer of salt, and repeat +until the crock is filled to within two inches of the top. Have the +layer on top two inches deep and then add one quart of water to every +one-half bushel basket of beans. Cover closely and then store in a +cool place. Do not wash the beans. + + +YORKSHIRE PUDDING + +About one-half hour before serving the dinner, pour six tablespoons +of fat from the roast beef into a baking pan and grease the pan +thoroughly. Set where the pan will heat and then place in a bowl + + One and one-quarter cups of milk, + One egg, + One teaspoon of salt, + One-eighth teaspoon of white pepper, + One teaspoon of grated onion, + Two cups of sifted flour, + Two teaspoons of baking powder. + +Beat with a Dover egg beater for five minutes and then turn this +batter in the well-heated pan and bake in a moderate oven for twenty +minutes. When nearly done, baste the pudding with one-half cup of the +gravy that is to be served with the beef. + + +STUFFED PEPPER MANGOES + +Place the peppers in a large tub and cover with the following brine: + + Eight quarts of water, + Three cups of salt. + +It is necessary to cover the peppers with a cloth and then place +a board and a light weight on top to keep them in the brine for +seventy-two hours. Now remove from the brine and place in fresh water +for two hours and then remove from the water, and with a sharp knife +cut a small circle from the top of the pepper. Set aside to replace as +a cover. Now remove the seeds and the white pithy part. Soak in cold +water for one hour and then drain and fill with the following mixture. +Filling for twenty-five peppers: + +Chop fine sufficient cabbage to measure three pints. Place in a large +bowl and add + + One pint of finely chopped onions, + One cup of finely chopped green peppers, + One cup of finely chopped red peppers, + One cup of finely chopped celery, + Two ounces of mustard seed, + One ounce of celery seed, + One-half cup of grated horseradish, + One-half cup of salt, + One-half cup of brown sugar, + One quart of vinegar, + One teaspoon of cayenne pepper, + Two teaspoons of paprika, + One teaspoon of mustard. + +Mix thoroughly and then fill into the peppers, taking care not to pack +too closely. Sew the lid or circle which has been cut out of the top +with a darning needle and heavy string. Place closely in a crock. Now +place in the preserving kettle + + Three quarts of vinegar, + Two quarts of water, + One cup of salt, + Two ounces of celery seed, + Three ounces of mustard seed, + One-half cup of whole cloves, + One-quarter cup of whole allspice, + Two sticks of cinnamon, + Six blades of mace. + +Bring to a boil and pour over the mangoes and let cool. Now add +three-quarters cup of salad oil and set in a cool place. Watch to +see that the pickle does not evaporate. The mangoes may be packed +in all-glass quart fruit jars and sealed, then processed for twenty +minutes in a hot water bath, after which they should be cooled and +stored in a dry, cool place. + + +NECK OF BEEF, POLISH STYLE + +Select one pound of meat from the neck and wipe with a damp cloth. +Roll in flour and brown quickly in hot fat. Place in a saucepan and +add one-half cup of flour to the fat left in the frying pan. Brown +well and add one quart of water. Bring to the boiling point. Pour +over the meat and cook very slowly for one and three-quarters hours. +Season, add a pinch of caraway seed and serve with boiled noodles. + + +FRIED PIES + +Place in a mixing bowl + + Two cups of flour, + One teaspoon of salt, + Two teaspoons of baking powder. + +Sift and then rub in five tablespoons of flour and work to a smooth +dough with one-half cup of ice-cold water. Roll out one-quarter inch +thick and spread with the mixture prepared for the pork pie. Brush the +edges with water and press them firmly together. Let stand for fifteen +minutes and then fry like crullers in hot fat. + + +YE OLDE-TYME PORK PIE + +The English housewife usually uses individual pans or custard cups +for this pie. Line either custard cups or individual pie plates with +pastry made as follows: Place in a mixing bowl + + Two cups of sifted flour, + One-half teaspoon of salt, + One level tablespoon of baking powder. + +Sift to mix and then rub into the flour three-quarters cup of finely +chopped suet and mix to a dough with one-half cup of milk or water. +Roll one-quarter inch thick on floured pastry board and then line the +dishes and fill them with the following mixture. Place in a bowl + + One pound of sausage meat, + Two cups of bread crumbs, + One-half cup of grated onions, + Four tablespoons of finely minced parsley, + Eight tablespoons of cream sauce or thick brown gravy. + +Mix thoroughly and then divide into five individual pies. Cover with +the top crust and cut gashes in the top crust. Brush with milk or +water and bake in a slow oven for one hour. + + +MUSTARD SAUCE + + One tablespoon of evaporated milk, + One-half teaspoon of white pepper, + One-half teaspoon of salt, + One-half teaspoon of sugar, + One teaspoon of mustard, + Two tablespoons of salad oil. + +Blend well and then add + + Two tablespoons of grated onion, + Two tablespoons of finely minced parsley, + +and serve. + + +BRAISED ONIONS + +Peel medium-sized onions and then parboil and drain. Now place one +tablespoon of shortening in a saucepan and roll the onions in flour +and brown lightly in fat. Cover closely and let cook very slowly +for twenty minutes, shaking the saucepan occasionally and add four +tablespoons of water. + + +ENGLISH PEPPERPOT + +Wash and cleanse thoroughly two well-cracked calves' feet. Place in a +soup kettle and add a good-sized veal bone and + + One bunch of potherbs, + Two large onions, cut fine, + One small carrot, cut in dice, + One small turnip, diced. + +Add sufficient water to cover, usually about four quarts. Cook slowly +for four hours and then strain off the stock and chop the meat fine +from the feet, and also the meat which has been picked from the bones. +Add to the stock together with + + One teaspoon of sweet marjoram, + One teaspoon of salt, + One-half teaspoon of pepper, + One-half teaspoon of thyme. + +Add the dumplings made as follows: Place in a bowl + + One and one-half cups of flour, + One teaspoon of salt, + One teaspoon of pepper, + One level tablespoon of baking powder, + Two tablespoons of grated onion, + One-half teaspoon of powdered thyme. + +Mix thoroughly and then rub in two tablespoons of shortening and mix +to a dough with six tablespoons of milk. Form into balls and drop in +boiling stock. Cook for twenty minutes, then thicken slightly with +flour and serve. + + +CREAMED CODFISH + +Soak the boneless fish overnight and then parboil for twenty minutes. +Or place one package of shredded codfish in a napkin and dip in hot +water and then squeeze dry. Place + + One and one-half cups of milk, + +in a saucepan and add + + Six tablespoons of flour. + +Stir to dissolve and then bring to a boil and cook for five minutes. +Add the prepared fish and + + Two tablespoons of finely chopped parsley, + One teaspoon of paprika. + +Heat and then serve on toast. + + +CHILI CON CARNE + +Cut one pound stewing meat into inch pieces and place in a saucepan +two cups water. Cook slowly until tender, then add + + One cup of baked beans, + Two onions, minced fine, + One cup of tomato, + One teaspoon of chili powder. + +Bring to a boil and cook slowly for twenty minutes and then place in a +bowl + + Four tablespoons of flour, + One teaspoon of salt, + One-half teaspoon of paprika, + One tablespoon of vinegar, + Five tablespoons of water. + +Beat to dissolve and add to the chili con came. Cook for five minutes +and then serve. + + +FRIED FISH, ENGLISH STYLE + +Cleanse the fish thoroughly, then wash well and drain. Roll in flour, +then season and fry in hot fat until golden brown. Serve with mustard +sauce. + + +CHOW-CHOW + +Wash and cut into large pieces sufficient tomatoes to measure three +pints. Place in a china bowl and add + + One pint of small onions, + +and cover with + + One cup of salt. + +Let stand one-half day. Then drain and place in a preserving kettle +and add + + One pint of cauliflower, parboiled, + One dozen green peppers, cut into pieces, + One-half dozen red peppers, cut into pieces, + One quart of string beans, cut in inch pieces and parboiled, + One quart of strong cider vinegar, + Three cups of water. + +Bring to a boil and cook one-half hour. Now place in a bowl + + One-half cup of flour, + One-quarter cup of mustard, + One tablespoon of paprika, + One teaspoon of turmeric, + One ounce of mustard seed, + One tablespoon of celery seed, + One cup of vinegar. + +Mix thoroughly before adding to the chow and then stir to blend +thoroughly and cook for fifteen minutes. Fill into all-glass jars and +seal while hot. + + +QUINCES + +The quince is the fruit of a tree of the apple and pear family, and +a true native of southern Europe and Asia. It is cultivated in all +temperate climates. + +The ancient Greeks and Romans accredited the quince with many healing +powers. There is a legend of a beautiful Grecian maid who discovered +the true secret of making marmalade, and this was afterward served by +maids of Athens to their sweethearts after the conquests. + +The name marmalade is from the Portuguese, which is marmelo. + +The quince is a fruit that cannot be eaten in its raw state, but is +most delicious in jam, jelly marmalade and quince butter, and vies +with apple and guava as the best fruit for jelly making. + +The large, smooth fruit is the first choice, and it must be carefully +handled as it bruises quickly; parts which are bruised very rapidly +discolor to a dark brown. To keep the quinces any length of time, wipe +them frequently with a dry cloth, and set on a wire tray so that there +may be a free circulation of air around the place, and place in a +cool, dry and well-ventilated room. + +The seeds of the quince are rich in a mucilage-like matter, and they +form a jelly-like paste when soaked in water. + + +FANCY QUINCE MARMALADE + +Prepare the quinces as for Roman quince marmalade and measure the +fruit. To four quarts of cooked quinces and juice add + + One package of seedless raisins, + One medium-sized bottle of maraschino cherries, cut into tiny bits, + Two cups of finely chopped almonds or other nuts, + Two and one-half quarts of granulated sugar. + +Place in the preserving kettle and bring to a boil. Cook slowly until +a thick marmalade and then fill into sterilized jars. Adjust the +rubber and lid and seal. Process in a hot water bath for fifteen +minutes and then store in a cool, dry place. + + +QUINCE JELLY + +Wash the quinces and then cut in half, and remove the seeds and cores +and pare. Cut the pared quince in thin slices and then place in a bowl +and cover with cold water. + +Place the parings and seeds of the quinces in a preserving kettle, and +cover with cold water. Bring to a boil and cook until the parings are +very soft. Mash frequently and turn into a jelly bag, and let drip. + +Measure the quince juice or liquid and return it to the preserving +kettle. Bring to a boil and cook for ten minutes. Then add +three-quarters cup of sugar for each cup of juice. Stir to thoroughly +dissolve the sugar and then bring to a boil and cook for ten minutes. +Pour into sterilized glasses. Cool and cover with melted paraffin and +store in the usual manner for jellies. + +Now place the quinces which were cut into thin slices and cover with +cold water in the preserving kettle, covering the sliced quinces with +water two inches above the fruit in the kettle. Bring to a boil and +then cook slowly until the sliced quinces are soft. Drain off the +juice and then measure the cooked fruit. Return to the kettle and add + + One quart of sugar, + One cup of water + +to every three quarts of cooked sliced quinces. Place on stove and +cook slowly until a very thick jam. Fill in sterilized jars and adjust +the rubber and lid and seal. Process in hot water bath for fifteen +minutes and then cool and store. + +Use the liquid strained from the cooked quinces for jelly, following +the rule for quince jelly. + + +ROMAN QUINCE MARMALADE + +Wash the quinces, and then pare and cut into thin slices. Place in a +preserving kettle and cover with cold water. Place on the stove +and cook until tender. Now place the parings, cores and seeds in a +separate kettle and cover with cold water. Bring to a boil and cook +slowly until the pulp is very soft. Strain and add this liquid to the +quinces which are cooking. Cook the quinces until very soft. Then mash +through a fine sieve. + +Now measure this crushed pulp and juice and return to the preserving +kettle. Bring to a boil and cook for fifteen minutes, and add +two-thirds quart of sugar for every quart of the prepared quince pulp. +Stir the sugar until it dissolves and then bring to a boil, and cook +slowly until the mixture is a thick jam. Pour into sterilized glasses +or bowls and cool. Cover with melted paraffin. + +This Roman quince marmalade was accredited with the power to heal +coughs and colds. + + +QUINCE CHIPS + +Wash and pare one dozen quinces, and then cut into quarters and remove +the cores. Now cut into thin slices and place in a preserving kettle, +and cover with cold water. Cook until tender and then cover the +parings, cores and seeds with cold water, and cook until very soft. +Strain off the liquid and return this liquid to the preserving kettle +and boil to reduce to two cups; then add four pounds of sugar. Stir +to thoroughly dissolve the sugar and then boil until it forms a +thread when tested from the prongs of a fork. Now add the well-drained +quinces that have been cooked until they are tender, and let the +mixture simmer for two hours. + +Remove the kettle and set aside overnight. The next morning reheat the +quinces and let boil for two hours. + +Set aside for twenty-four hours and repeat for three days. Turn into a +sieve or put through a colander to drain. When well drained and nearly +dry, separate each piece of quince and roll in granulated sugar. Let +dry in a warm room and then pack into boxes lined with wax paper. +Place wax paper between the layers. The liquor drained from the +quinces may be placed in glasses and stored for quince jelly. This +delicious Greek confection was served at banquets and on all gala +occasions. + + +BEEF CROQUETTES + + One and one-half cups of finely cooked beef, + One cup of very thick cream sauce, + One teaspoon of salt, + One teaspoon of paprika, + One teaspoon of Worcestershire sauce, + One-quarter teaspoon of mustard, + Two tablespoons of grated onion. + +Mix thoroughly and then form into croquettes and roll lightly in +flour. Dip in beaten egg and then in fine crumbs, and fry until golden +brown in hot fat. + + +SPANISH STEAK + +Have the butcher cut two pounds from either the round or the chuck +steak and then wipe with a damp cloth. Now pat well with flour and +lay on a baking dish. Place in a hot oven and baste every ten minutes, +using about one cup of boiling water. Cook for twenty minutes and then +add + + One cup of sliced onions, + One cup of well-drained tomatoes. + +Return to the oven and bake for fifteen minutes and then remove and +season with salt and paprika and four tablespoons of grated cheese. +Return to the oven for five minutes. + + +JUST A PIG'S HEAD AND SET OF FEET + +Have the butcher split the head and then cleanse, removing the brain +and tongue. Discard the eyes. Then wash in plenty of cold water +and cleanse thoroughly. Place the head, feet and tongue in a large +preserving kettle and cover with cold water and add + + One and one-half cups of sliced onions, + Two carrots, cut in dice, + One and one-half cups of dried celery leaves, + One-half ounce of celery seed, + One-half ounce of mustard seed, + One tablespoon of thyme, + One tablespoon of sage, + One tablespoon of sweet marjoram, + One dozen whole allspice, + One bunch of potherbs. + +Bring to a boil and skim frequently and cook until the meat on the +head and feet is tender. Remove the head, feet and tongue and boil the +liquid for ten minutes to reduce. Strain and then measure. To two and +one-half quarts of this stock add + + One tablespoon of black pepper, + Three tablespoons of salt, + Two cups of oatmeal, + Three cups of cornmeal, + One cup of whole-wheat flour, + +and then meat, chopped fine from the set of pig's feet. Cook slowly, +stirring frequently. Cook until very thick, like mush, on the back +part of the range, and then rinse a square loaf-shaped pan with cold +water. Pour in the scrapple and then place the balance of the stock, +three pints, in a preserving kettle and add one cup of vinegar. +Bring to a boil and cook for fifteen minutes to reduce. Add the meat, +removed from the head and cut into neat pieces. Rinse a loaf-shaped +pan with cold water, and then pour in the mince. Set in a cool place +to mould. + +The scrapple may be formed into croquettes and dipped in flour and +fried until golden brown, or it may be cut into thin slices and fried +in the usual manner. Cut the head cheese in slices and serve with +mustard sauce. + +Cook the brains for breakfast or luncheon. + + + + +CANDY + + +TO MELT CHOCOLATE FOR DIPPING + +Either the plain or sweet chocolate may be used for dipping. To +prevent streaking or turning gray, the chocolate must be melted at +a low temperature, so fill the lower part of the double boiler with +boiling water. Place the top compartment in position, then add the +chocolate which has been cut fine. Add one tablespoon of salad oil to +each half-pound. Stir frequently until the chocolate melts and then +dip in the fondant centres, nuts or pieces of candied fruit. Place to +dry on a board which has been covered with oil cloth. + + +GINGER CRYSTALS + +Soak three level tablespoons of gelatine in one-half cup of cold water +for one hour. Then place in a saucepan that is free from grease + + Two cups of sugar, + One cup of water. + +Bring to a boil and cook for five minutes, then add the prepared +gelatine. Stir to dissolve thoroughly, then bring to a boil again and +cook for twelve minutes. Remove from the fire and add + + One tablespoon of lemon juice, + Two-thirds cup of crystallized ginger, cut in tiny bits. + +Rinse an oblong pan with cold water and drain well. Turn in the cooked +mixture and set in a cool place for twelve hours to become firm. Then +loosen from the pan and remove. Turn on the table and cut into blocks. +Roll in granulated sugar and let stand to crystallize. + + +BON-BONS + +The first thing to do is to prepare the fondant, which is easily +done if you own a candy thermometer. Just place in a saucepan that is +absolutely free from grease + + Two cups of granulated sugar, + One-fourth cup of white corn syrup, + One-half cup of boiling water, + One-half teaspoon of cream of tartar. + +Adjust candy thermometer to side of saucepan. + +Set in a warm place for a few minutes to melt the sugar and then stir +well. Wipe the sides of the saucepan with a damp cloth to remove the +sugar crystals. Place the saucepan on the stove and bring to a boil. +Cook until it reaches 240 degrees on the candy thermometer. Remove +from the stove. Pour on well oiled meat platter and let cool. When +cool, work to a creamy mass and then knead like bread dough. Place in +a bowl and let stand for one day to ripen in a cool place. Cover bowl +with a cloth that has been wrung very dry from hot water. This +fondant may be used between halves of English walnuts, as centres for +chocolates or to cover almonds or pieces of fruit. It can also be used +for dipping and making bon-bons. + + +SUGARLESS CANDY + +This fruit paste is the invention of an old Italian fruit merchant +who specialized years ago in crystallized fruits. Put through the food +chopper + + One-quarter pound of cocoanut, + One-half pound of seedless raisins, + One-half pound dates, figs, + One pound shelled nuts, add two tablespoons syrup, form in balls + and oblongs. + + +TO USE FONDANT FOR DIPPING + +Place one-half of the fondant in the top part of a double boiler and +fill the lower part with boiling water. Add about one tablespoon of +boiling water to the fondant and stir continually to reduce to a +thick cream. Dip in the pieces of nut, candied fruit or balls of +plain-flavored fondant. Let dry on waxed paper or oil cloth covered +board. + +When the fondant becomes too dry for further dipping, scrape from +the pan, using a wooden spoon and form into balls. Dip them in melted +chocolate. + + One-half pound of shelled peanuts, + One-half pound of prunes, + One-half pound of apricots, + One-half pound of citron. + +Mix and form into balls or cylinders. Roll in finely chopped cocoanut +or finely chopped nuts; or line a tin box, such as the sugar wafers +come in, with wax paper, and then fill with the fruit mixture. Press +hard to make it firm and let stand for four hours. Remove from the box +and cut in half-inch slices. + +A box packed with an assortment of these delicious homemade candies +will make a very desirable present. + + + + +CHRISTMAS DINNER + + +A SELECTION OF MENUS FOR FAMILY OF TEN PERSONS + +No. 1 + + Celery Radishes + Oyster Cocktail + Fillets of Codfish Tartare Sauce + Potato Balls Parsley Butter + Pickled Cucumbers Chow-chow + Roast Turkey, New England Filling + Brown Gravy Cranberry Jelly + Lettuce Canadian Dressing + Plum Pudding Vanilla Sauce + Coffee + Nuts Raisins + + +No. 2 + +FOR FAMILY OF SIX + + Home-made Piccalilli Water-cress + Clear Tomato Soup + Grilled Oysters + Pan Broiled Chicken Bacon Garnish + Brown Gravy Currant Jelly + Sweet Potato Pone String Beans + Lettuce Russian Dressing + Mince Pie Coffee + Nuts Raisins + + +No. 3 + +FOR FAMILY OF FOUR + + Grape-fruit Cocktail + Celery + Fried Smelts Tartare Sauce + Cole Slaw + Baked Guinea Hen Brown Gravy + Spiced Preserve + Baked White Potatoes + Creamed Onions + Lettuce Sour Cream Dressing + Pumpkin Pie Coffee + Nuts Raisins + + +No. 4 + +FOR JUST US TWO + + Grape-fruit Maraschino + Panned Oysters + Fillet of Halibut Creole Sauce + Broiled Squab Bacon Garnish + Currant Jelly + Browned Sweet Potatoes + Mashed Turnips + Lettuce Mayonnaise Dressing + Individual Mince Tarts Coffee + Nuts Raisins + +The marketing list will be as follows for Menu No. 1: + + One bunch of celery containing six stalks. (It will be real + economy to purchase the well-bleached celery, as this has + less waste.) + Two bunches of radishes, + Fifty small oysters for the cocktails, + One and one-half pounds of sliced cod, + One-quarter peck of white potatoes, + One-quarter peck of onions, + Fifteen pound turkey, + One bunch of parsley, + One pound of cranberries, + One-half peck of sweet potatoes, + Two large cauliflower, + One large head of lettuce, + Home-made pickled cucumber and chowchow, + Home-made plum pudding, + One-half pound of almonds, + One and one-half pounds of layer raisins. + + +FILLET OF CODFISH, TARTARE SAUCE + +Divide slices into neat fillets and season and roll in flour. Dip in +beaten egg and then roll in fine crumbs. Fry until golden brown in hot +fat. + + +TARTARE SAUCE + +Use eggless mayonnaise as a base for this sauce. Place in a soup plate + + Three tablespoons of evaporated milk, + One teaspoon of mustard, + One teaspoon of paprika, + One-quarter teaspoon of white pepper. + +Mix and then beat one cup of salad oil and then add + + One-half cup of finely chopped parsley, + Three onions, grated, + One large sour pickle, chopped fine, + One tablespoon of vinegar, + One teaspoon of salt. + +Mix well and then serve cold. + +In preparing the potato balls, use the left-over portion after making +the balls into mashed potatoes. Cook the balls in boiling water, +usually about ten minutes. Drain and then cover with a cloth to make +mealy. Then roll in melted butter and sprinkle with finely chopped +parsley. + + +CANDIED SWEET POTATOES + +Cook the potatoes in their skins and then cool and remove the skins. +Now place in heavy iron frying pan + + One and one-half cups of syrup, + One-half teaspoon of cinnamon, + One-half teaspoon of nutmeg. + +Bring to a boil and cook for five minutes. Add the sweet potatoes and +baste continually with the syrup, allowing them to simmer slowly for +twenty minutes. Do not cut or slice the potatoes. + + +PREPARING THE TURKEY + +Select a full plump bird rather than a large lean one. Remove all +pin-feathers and then singe and draw. Remove the neck and wash well in +plenty of warm water. Prepare the following filling: + + +NEW ENGLAND FILLING + +Put the coarse outside branches of the celery through the food chopper +and add + + One quart of onions, + One-half bunch of parsley, + One and one-quarter pounds of stale bread. + +Turn into a bowl and add + + One level tablespoon of salt, + One level teaspoon of pepper, + One and one-half teaspoons of poultry seasoning, + One-half cup of melted shortening. + +Mix thoroughly and then fill into the bird. Sew the opening with a +darning needle and a stout string. Place part of the filling in the +front of the breast bone, then draw the flap of skin over to the back +and fasten. Now rub the bird well with shortening and pat one cup of +flour over the breast, wings, thighs and legs. Place in large roasting +pan and place in a hot oven. Let the turkey brown slightly, then turn +the breast down, reducing the heat to moderate and commence to baste +with prepared mixture. Baste every ten minutes, allowing the turkey +one-half hour to heat and twenty minutes to the pound or about three +and one-half hours. + + +LUM GUM GUE + +Spread saltine crackers thickly with marshmallow whip. Now spread with +jelly and top off with more marshmallow. Cover with finely chopped +nuts. Place in hot oven to brown slightly. + + +CENTURY CHEESE SANDWICHES + + One-half cup of cottage cheese, + Two pimentoes, chopped fine, + One onion, grated, + One-half cup of finely chopped parsley, + Four tablespoons of mayonnaise dressing, + One teaspoon of salt, + One teaspoon of paprika. + +Mix and spread on thin slices of buttered bread. Place a crisp leaf +of lettuce between bread crumbs. Cut diagonally across the sandwich, +forming into triangles. Place a slice of pickle on top and serve. + + +FRUIT SANDWICHES + +Chop fine + + One-half cup of seeded raisins, + One-half cup of figs, stones prunes or apricots, + One tablespoon of syrup, + One tablespoon of lemon juice. + +Mix to blend thoroughly, then spread upon the butter-thin crackers. +Cover with a second cracker and serve. + + +LACE COOKIES + +Place in a mixing bowl + + One cup of syrup, + Four tablespoons of shortening, + One egg, + Three and one-half cups of oatmeal, + Three-quarters cup of flour, + One level tablespoon of baking powder, + One teaspoon of vanilla. + +Beat just enough to mix, then form into round balls and set three +inches apart on well-greased baking sheet. Bake for fifteen minutes in +moderate oven. Place one-half teaspoon of marshmallow on each cookie. + + +GRANDMOTHER'S FRUIT CAKE + +Place in a mixing bowl + + One cup of sugar, + One cup of syrup, + Three-quarters cup of shortening, + Two eggs. + +Cream until light and then add + + Three tablespoons of cocoa, + One tablespoon of cinnamon, + One teaspoon of nutmeg, + One teaspoon of allspice, + One-half teaspoon of cloves, + Three-quarters cup of black coffee, + Four cups of sifted flour, + Three tablespoons of baking powder, + Two cups of seeded raisins, + One cup of finely chopped nuts, + One-half cup of finely chopped citron, + One-half cup of finely dried apricots, + One-half cup of finely chopped stoned prunes. + +Mix thoroughly, then grease the pan and line with three thicknesses of +paper. Grease and flour the paper. Pour in the cake mixture and make +smooth on top. Bake one and one-quarter hours in a slow oven. Set the +baking pan in another one and add one cup of boiling water to the pan +in which the cake pan is set. + +This amount will make four and one-half pounds of cake, and it may be +divided into two pans if so desired. + +When the cake is cool, remove from the paper and spread with a good +jam or preserve. Set in an air-tight can to blend. When ready to use, +wipe the cake with a damp cloth and spread with chocolate or white +icing. + + +MORAVIAN FRUIT CAKE + +Place in a mixing bowl + + Three-quarters cup of syrup, + One-half cup of sugar, + One-half cup of shortening, + Two tablespoons of cocoa, + Two teaspoons of cinnamon, + One teaspoon of nutmeg, + One-half teaspoon of allspice, + One-half teaspoon of ginger, + One-half teaspoon of cloves, + Three cups of flour, + Two level tablespoons of baking powder, + Three-quarters cup of milk, + One egg. + +Beat to mix and then add + + One and one-half cups of seeded raisins, + One cup of dried apples, chopped fine, + One cup of finely chopped nuts, + One-half cup of finely chopped citron. + +Mix in the fruit thoroughly, then grease the pan and line with paper. +Grease and flour the paper. Turn in the cake mixture and bake in a +slow oven for one hour. + + +A SMALL FRUIT CAKE + +Place in a mixing bowl + + One-half cup of seeded raisins, + One-half cup of finely chopped nuts, + One-half cup of finely chopped citron, + One-half cup of finely chopped apricots, + One cup of syrup, + One-half cup of brown sugar, + One-half cup of shortening, + One-half cup of cold coffee, + One egg, + Two and one-half cups of flour, + Two tablespoons of baking powder. + +Mix thoroughly and bake like a Moravian fruit cake. + + +A WAR CAKE OF 1865 + +Place in a mixing bowl + + One and one-half cups of molasses, + One cup of shortening, + One cup of quince or peach preserves, + One cup of finely chopped nuts, + Three-quarters cup of finely chopped candied orange peel, + One-half cup of finely chopped candied lemon peel, + Three cups of seeded raisins, + One tablespoon of cinnamon, + One teaspoon of nutmeg, + One-half teaspoon of allspice, + One-half teaspoon of cloves, + Five cups of sifted flour, + Three level tablespoons of baking powder, + One egg, + One and one-half cups of thin apple sauce. + +Mix thoroughly and then grease the pan and line with paper. Grease and +flour the paper, turn in the mixture and bake one and one-half hours +in a slow oven. + + +TOM-TIDDLE GINGERBREAD + +Place in a mixing bowl + + One cup of molasses, + One-half cup of brown sugar, + One-half cup of shortening, + One tablespoon of cinnamon, + One teaspoon of ginger, + One teaspoon of allspice. + +Mix and then add + + One cup of cold coffee, + Four cups of sifted flour, + Three level tablespoons of baking powder. + +Beat to mix. Pour into greased and floured baking pan, cover with +prepared crumbs and bake in a moderate oven for forty minutes. + + +TOASTED CHEESE SANDWICHES + +Cut bread into strips the width of a finger. Toast them, place a thin +slice of cheese on the toast and toast again. Dust with paprika. + + +DELMONTE DRESSING + +Place in a mixing bowl + + Four finely chopped pimentoes, + One grated onion, + Four tablespoons of finely chopped parsley, + Seven tablespoons of salad oil, + Three tablespoons of vinegar or lemon juice, + One teaspoon of sugar, + One teaspoon of salt, + One teaspoon of paprika, + Three tablespoons of catsup. + +Mix and then serve. + +Leisurely preparation of the Christmas dinner makes for its success. +Each family is an authority in itself as to the choice of the piece +de resistance. Turkey, duck, goose, chicken, guinea hen, suckling pig, +shoulder of fresh pork and the baked ham afford a splendid variety. + + +SUGGESTIVE MENUS + +No. 1 + + Clear Tomato Soup + Celery + Roast Turkey Filling + Brown Gravy Cranberry Jelly + Mashed White Potatoes + Creamed Onions Coleslaw + Mince Pie Coffee + + +No. 2 + + Home-made Pickles +Celery Soup Radishes + Roast Goose Potato Filling + Roast Apples Currant Jelly +Sweet Potato Pone Cauliflower + Celery and Cabbage Salad + Cranberry Pie Coffee + + +No. 3 + + Olives + Celery Pea Soup + Baked Fresh Country Shoulder of Pork + Brown Gravy Apple Sauce + Candied Sweet Potatoes Spinach + Lettuce French Dressing + Pumpkin Pie + Coffee + + +No. 4 + + Chow-chow + Celery Water-cress + Oysters on Half Shell + Champagne Style Sauce + Baked Ham Currant Jelly + Browned Sweet and White Potatoes + Spiced Cucumber Rings + Corn Peas + Lettuce Cranberry Roll + Coffee + + +ROAST GOOSE + +Select a plump bird and remove the pin-feathers. Singe and draw, then +wash well in warm water, using a vegetable brush to scrub the skin. +Plunge into cold water. Now place the goose in a preserving kettle and +add + + One fagot of soup herbs, + Two onions. + +Sufficient boiling water to cover. Bring to a boil and cook for +three-quarters of an hour. Remove and let cool. Place one-half cup of +shortening in a large frying pan and add + + One and one-half cups of finely chopped onions. + +Cook until soft and add + + Two cups of mashed potatoes, + One cup of fine bread crumbs, + One-half cup of finely chopped parsley, + One-half cup of finely chopped celery leaves, + One-half cup of finely chopped pimentoes, + The meat picked from the neck and giblets, chopped fine, also + One teaspoon of thyme, + Three-quarters teaspoon of sweet marjoram, + One-quarter teaspoon of sage, + One-half teaspoon of poultry seasoning. + +Cook slowly, turning frequently for one-half hour. Cool and then +fill the goose. Sew the opening with darning needle and stout string. +Fasten the flap and neck, then rub the bird well with plenty of +shortening. Dust thickly with flour. Place in a roasting pan in hot +oven for twenty minutes, then commence to baste, using boiling water. +Reduce the heat to moderate, turn the goose breast down and cook for +two and one-half hours. About one-half hour before removing from the +oven, turn the bird on its back and let the breast brown nicely. Lift +to a warm plate and garnish with roast or baked apples. + +To make the gravy, drain nearly all the fat from the pan, add +sufficient boiling water and cook for a few minutes. + + +PEA SOUP + +Soak one cup of dried peas in one quart of warm water overnight. In +the morning, wash and drain, then mince four ounces of salt pork fine. +Place in a saucepan and add + + One and one-half cups of sliced onions. + +Cook slowly until soft, but not brown, then add the peas and + + Five pints of cold water, + One bunch of soup herbs, + One-half teaspoon of poultry seasoning. + +Add well-cracked bones from the shoulder. Bring to a boil and cook +slowly for three and one-half hours. Cool, then put through a coarse +sieve into a bowl and set aside until needed. To serve: Reheat and add +two tablespoons of finely chopped parsley. If too thick, reduce with a +little boiling water. + + +FRESH COUNTRY SHOULDER OF PORK + +Select a plump shoulder of pork, weighing about seven and one-half +pounds. Have the butcher bone and roll the shoulder. Now put the +coarse branches and sufficient green tops of celery through the food +chopper to measure one cup. Place in a bowl and add + + One cup of finely chopped onion, + One-half teaspoon of sage, + One teaspoon of poultry seasoning, + One teaspoon of salt, + One-half teaspoon of pepper. + +Mix well and then pack into the shoulder. Wipe shoulder, rub well with +shortening, and pat in one cup of flour. Place in a roasting pan and +place in a hot oven. Let brown for thirty minutes. Reduce the even +heat to moderate and commence to baste, using boiling water, and baste +every fifteen minutes. Cook for three and one-quarter hours. Turn +frequently and when ready to serve, lift to a warm platter and garnish +with parsley. Drain the excess fat from the pan and add the required +amount of boiling water to make the gravy. + + +HUNGARIAN GOULASH + +Cut one pound of lean stewing beef in pieces and place in a saucepan +and cover with boiling water. Cook slowly until tender and then add + + One-half cup of onions, + One carrot, diced, + One fagot of soup herbs. + +When the meat is tender, season with + + One teaspoon of salt, + One and one-half teaspoons of paprika. + +Thicken the gravy with browned flour and then add one-half cup of sour +cream. Garnish with finely chopped parsley. + + +MENUS FOR SIX PERSONS FOR CHRISTMAS DAY + +BREAKFAST 9 A.M. + + Grape-fruit + Cereal and Cream +Broiled Mackerel Parsley Butter + Lyonnaise Potatoes Hot Rolls + Coffee + + +CHRISTMAS DINNER 4 P.M. + + Clear Tomato Soup + Celery Cole Slaw + Tuna Fish a la Newburg +Potato Balls Sliced Cucumbers + Roast Turkey + Game Filling Brown Gravy + Cranberry Sauce + Candied Sweet Potatoes + Spinach Corn + Lettuce Russian Dressing +Individual Plum Puddings Coffee + + +OR + +BREAKFAST 9 A.M. + + Sliced Oranges + Cereal and Cream + Broiled Ham Parsley Butter + Poached Eggs +Grilled Potatoes Corn Muffins + Coffee + + +DINNER + +4 P.M. + + Celery Pickles Olives + Sardine Canape + Bouillon + Miniature Codfish Balls Tomato Sauce +Parsley Potato Balls Cucumbers + Baked Sugar-Cured Ham + Currant Jelly Champagne Style Sauce + Paprika Potatoes Peas + Asparagus Salad + Delmonte Dressing + Individual Hot Mince Tarts Coffee + +Almost any choice of meat may replace the turkey or ham. Chicken +guinea hen, duck, geese, squabs or baby pig and any one of these will +blend very nicely and balance the meal. + +For six persons prepare the grapefruit early the evening before and +then set in the ice box until needed. Use a prepared breakfast cereal, +such as corn flakes, etc. This eliminates cooking the cereal. + + +BROILED MACKEREL + +Select two medium-sized or three small mackerel and place in a large +pan to soak early the day before Christmas. Place the skin side up +and cover with warm water. Just after the evening meal, drain the +mackerel, cover again with warm water and let stand overnight. This +will remove the excess salt. In the morning, place in a large baking +pan, set in the broiler or hot oven and baste every four minutes with +boiling water. Cook for fifteen minutes for a large mackerel and about +ten minutes for small fish. Lift to a hot platter and cover with + + +PARSLEY BUTTER + + Two ounces of butter, + One-half cup of finely chopped parsley, + One tablespoon of grated onion, + One tablespoon of Worcestershire sauce. + +Work to a smooth mass, then spread on the fish and serve with a lemon +cut in wedge-shaped pieces. + + +TUNA FISH A LA KING + +Open a can of tuna fish and turn into a china dish. Now place in a +saucepan + + One and one-half cups of milk, + Four tablespoons of flour. + +Stir to blend, then bring to a boil and cook five minutes. Add + + Three tablespoons of finely minced parsley, + One tablespoon of grated onion, + One well-beaten egg, + One teaspoon of salt, + One teaspoon of paprika. + +Add the tuna fish, which has been broken into large flakes. Heat. When +smoking hot, serve in ramekins. Set the ramekin on a tea plate and +then place in a small pile four potato balls, which have been rolled +in melted butter covered with finely minced parsley, then sliced and +well-seasoned cucumbers. + + +CLEAR TOMATO SOUP + +Use + + One can of tomato soup, + One quart of water, + One teaspoon of salt, + Two tablespoons of grated onion, + Two tablespoons of finely minced parsley, + Two beef cubes. + +Heat slowly, then serve with tiny squares of toast. + + +LYONNAISE POTATOES + + One-half cup of finely chopped onions, + One quart of thinly sliced cold-boiled potatoes. + +Mix and then place one-half cup of shortening in a frying pan and when +hot, add the potatoes. Cook slowly until well browned. + + +TO PREPARE INDIVIDUAL PLUM PUDDINGS + +Take large pudding and mould it into small ones. Set in a double +boiler and heat. + + +FOR MENU NO. 2 + +Broil or bake the ham. + +To grill potatoes: Cut them into thin slices and place on a baking +pan. Brush with shortening and broil in the gas oven for ten minutes. + + +PAPRIKA POTATOES + +Select medium-sized potatoes and bake. When ready to serve, split +open. Place a piece of butter in each potato and dust with paprika. + +Use canned asparagus for the salad. + + +SARDINE CANAPE + +Open a large can of sardines and turn on a plate; let drain. Then +cut and toast for each person an oblong piece of bread. Spread with +butter. Then lay on the toast two sardines. Sprinkle them with + + One tablespoon of finely minced pimentoes, + One teaspoon of finely minced onion, + One teaspoon of finely minced parsley. + +Serve with wedge-shaped section of sliced ham. + +Use the bouillon cubes for making the bouillon. + + +MINIATURE CODFISH BALLS + + One and one-half cups of mashed potatoes, + Three-quarters cup of prepared codfish, + One onion, grated, + One-half cup of finely minced parsley. + +Mix and then form into tiny balls. Roll in flour and then dip in +beaten egg and roll in fine crumbs. Fry until golden brown in hot fat. +Roll cooked potato balls in melted butter and parsley. + + +BAKED SUGAR-CURED HAM + +Boil the ham and then remove the skin and trim. Now place in a bowl + + One cup of brown sugar or molasses, + One tablespoon of cinnamon, + One teaspoon of nutmeg, + One teaspoon of allspice, + One-half teaspoon of thyme. + +Mix, spread over the ham and bake in a hot oven for one and +one-quarter hours. Baste every ten minutes with boiling water. + + +NEW YEAR'S MENU + +BREAKFAST + + Sliced Bananas + Cereal and Cream +Codfish Cakes Tomato Sauce + Toast Coffee + + +DINNER + + Barley Broth with Vegetables + Lamb Cutlets, Mentone +Mashed Potatoes Mashed Turnips + Celery Salad + Raisin Pie Coffee + + +SUPPER + +Radishes Celery + Salmon a la King + Potato Cakes + Coleslaw + Chocolate Cake Tea + + +SALMON A LA KING + +Place in a saucepan + + Two cups of milk, + Six tablespoons of flour. + +Stir to dissolve, then bring to a boil and cook for 5 minutes. Add one +can salmon free from bones and skin. + + Juice of one lemon, + One teaspoon of salt, + One-half teaspoon of pepper, + Two well-beaten eggs. + +Heat to boiling point and serve on toast. + + +LAMB CUTLETS MENTONE + +Have the butcher cut the neck of lamb or mutton for cutlets. Wipe with +a damp cloth and place in a saucepan with + + Two onions, + One quart of boiling water. + +Cook slowly until tender, then remove the cutlets and flatten well. +Roll in flour and then brown in hot fat. Now add one and one-half +cups of sliced onions to the fat in the pan, left from browning the +cutlets. Toss and brown very lightly. Now add one cup of water and +cook until the onions are soft and the water evaporated. Dust +three level tablespoons of flour over the onions and toss to blend +thoroughly. Then add + + One-half can of tomato soup, + Three-quarters of a cup of water. + +Bring to a boil; add the cutlets and let simmer for ten minutes. Lift +the onions to a hot platter, then place the cutlets on top and pour +the gravy over the meat. Garnish with one tablespoon of finely chopped +parsley. + + +RAISIN PIE + +Place one package of seedless raisins in a saucepan and add + + One cup of syrup, + Three-quarters of a cup of water, + Six tablespoons of cornstarch. + +Dissolve the starch in the water before adding to the syrup and +raisins, then bring to a boil. Cook slowly for five minutes and then +cool and use for the pie. When ready to place in the pie add + + One tablespoon of lemon juice, + Grated rind of one-quarter lemon. + + +TOMATO SAUCE + +Place one-half can of tomato soup in a saucepan and add + + One-half cup of water, + Two level tablespoons of cornstarch. + +Stir to dissolve the starch and then bring to a boil and cook for five +minutes. + + +VIRGINIA STYLE BAKED HAM + +Purchase a boiled boneless ham and place in baking pan. + +Open one and one-half pound can of syrup and add + + Two tablespoons of cinnamon, + One tablespoon of nutmeg, + One teaspoon of allspice, + One teaspoon of cloves, + One teaspoon of ginger. + +Mix well, then spread on the ham and dust lightly with the flour. +Baste frequently with the syrup. Bake in a slow oven for one and +one-fourth hours. + + +MENUS FOR THE NEW YEAR'S PARTY + +Planning a real, old-fashioned watch party to see the old year out and +the new one in will afford a real entertainment. Have the folks arrive +about 10 o'clock and then pass an hour and a half in dancing, singing +and generally having a real good old-fashioned time. Then about 11.45 +serve the supper, so that just before midnight all are ready with a +toast to the new year. + +Arrange so that each guest is in his place standing, with a wassail +cup in hand, and then at three minutes of 12, darken the room. When 12 +o'clock is struck, turn on the lights and drink a Happy New Year. + +New Year merrymaking is as old as the history of England. There the +head of the house assembles the family around the wassail bowl to +drink the healths of every one. The Saxon phrase "Wasshael" means +"Your health"; hence the wassail bowl. In many of the shires and +counties the lads and lassies secure a large bowl and ornament it with +ribbons and artificial flowers, and, with this visit the gentry, all +the while singing songs suitable to the occasion. + + +AN ENGLISH WASSAIL + +Place two gallons of cider in a large punch bowl and add + + A large lump of ice, + One-half dozen bananas, cut in thin slices, + One-half dozen oranges, cut in slices and then in small pieces, + One medium-sized bottle of maraschino cherries, + Small baked apple. + +Cut the cherries into tiny bits and use the juice also. Put in one +baked apple for each guest. The apples are afterward eaten with a +fork. Mix and serve. + +Here are some suggestions for supper: + + +MENU NO. 1 + + Celery Olives + Home-made Pickles + Chicken a la King + Potato Croquettes + Cheese Crackers + Cake Jelly Coffee + + +MENU NO. 2 + + + Radishes Celery + Home-made Relishes + Virginia Baked Ham + Potato Salad + Rolls Butter + Coffee Cake + + +COUNTRY SUPPER + + Radishes Celery + Home-made Relishes + Roast Suckling Pig + Brown Gravy Apple Sauce + Mashed White Potatoes Sauerkraut + Coleslaw + Bread and Butter + Cranberry Pie Coffee + +An old custom of the new year has been revived--making calls. Folks +now visit about on New Year's Day very much in the same way as grandma +entertained and kept open house on this day. + +To serve on New Year's visits: + + Celery Olives + Pimento Sandwiches + Baked Ham Sandwiches + Celery and Cheese Sandwiches + Tea, Coffee or Cocoa + +Other folks will prefer to entertain with a New Year's dinner. Perhaps +this will give a suggestion: + + Oysters on Half Shell + Celery + Ye Olde-tyme Vegetable Soup + Boiled Fish Egg Sauce + Baked Ham Champagne Style Sauce + Browned Potatoes Peas + Coleslaw + Mince or Apple Pie Coffee + Nuts Raisins + + +COD BASSLANO + +The serving of a fish entree with the Sunday dinner gives just the +right zest to the meal. Select two slices of cod or other sliced +fish. Cut into small fillets and season and then roll in flour. Dip in +beaten egg and then roll in fine bread crumbs. Fry until golden brown +in hot fat and serve with tartare sauce. + + +ROAST LOIN OF PORK + +Select a five- or six-pound cut and have the butcher remove the entire +chine bone. Wipe and place in a baking pan and pat in one cup of +flour. Core one apple for each service and place meat in the hot oven. +Let brown and then reduce the heat and allow one-half hour for the +meat to the pound to cook in a moderate oven. Baste with boiling +water. + + +CRANBERRY DUMPLINGS + +Chop two cups of cranberries very fine and add + + One-half cup of seedless raisins, + One cup of brown sugar. + +Place in the mixing bowl + + One and one-half cups of flour, + One-half teaspoon of salt, + One teaspoon of baking powder. + +Stiffen to mix and then rub in three tablespoons of shortening and +work to a dough with one-half cup of cold water. Roll out one-quarter +inch thick and spread with cranberry mixture. Roll like for jelly +roll and then wrap in a pudding cloth. Plunge in a saucepan containing +boiling water; cook for forty minutes and then lift and drain. Serve, +cut in inch-wide slices with sweetened cranberry sauce. + +Many persons like the old-fashioned idea of entertaining on New Year's +Day with a real old-time dinner. An ideal number is either eight or +twelve persons. Put the full quota of leaves in the dining-room table +and pad it nicely. Cover with your best table cloth. A miniature tree +or a bush of mistletoe or holly for a centre-piece is both seasonable +and appropriate. + +To serve this meal with one maid, it must be arranged so as to relieve +her of the waitress tasks. Mould the butter into balls and arrange the +service, allowing at least twenty-two inches between the guests. Place +the celery and relish in glass dishes at intervals along the side of +the table and serve the salad with the dinner. + + +A SUGGESTIVE COLONIAL MENU + + Oyster Soup + Celery Home-made Relishes + Roast Beef, Yorkshire Pudding + Brown Gravy Horseradish Sauce + Mashed Potatoes Buttered Onions + Spiced Cantaloupe and Watermelon Rind + Beet and Cabbage Salad + Plum Pudding Mince Pie + Coffee + + +RECIPES FOR TWELVE PERSONS + +Strain the juice of fifty stewing oysters, then look them over +carefully and remove all bits of shell. Wash and then place in a +saucepan and add two tablespoons of butter. Now place in a large +saucepan + + Four pints of milk, + One pint of oyster liquid, + One-half cup of flour. + +Stir to dissolve the flour thoroughly and then bring quickly to a +boil. Bring the oysters quickly to the scalding point; add to the milk +with + + Two tablespoons of finely minced parsley, + One teaspoon of grated onion, + One and one-half teaspoons of salt, + One-half teaspoon of white pepper. + +Let simmer slowly for a few minutes. Serve with old-fashioned water +crackers. + + +ROAST BEEF YORKSHIRE PUDDING + +Select a fancy prime cut from a young steer and have the butcher cut +off the chine and trim for roasting. Place in a baking pan without +seasoning. Place in lowest part of the broiling oven. Cook, allowing +fifteen minutes to the pound. Turn the meat every fifteen minutes and +baste with its own fat. + +Cooking the meat before the flame gives it the flavor and appearance +of the old-time open-fire roasting. + +About twenty minutes before serving the meal, place one-half cup of +the drippings from the roasting pan in a baking pan and place in the +oven to heat. While heating, prepare the pudding. Place in a bowl + + Two and one-half cups of milk, + Two eggs. + +Beat to mix thoroughly and then add + + One and one-half teaspoons of salt, + One-half teaspoon of pepper, + One teaspoon of grated onion, + Two and one-half cups of flour, + Two level tablespoons of baking powder. + +Beat to remove the lumps and then pour into hot, well-greased baking +pan about three-quarters of an inch deep. Bake in a hot oven for +twenty minutes, basting three times with the drippings from the roast. + +Add the flour to the pan in which the meat was roasted. Brown well and +add three cups of cold water, salt and pepper to taste. Bring to the +boiling point and cook for a few minutes, then serve. + +Some people like English horseradish sauce with the roast meat. And +they serve the gravy over the pudding. Place in a saucepan. + + One-half cup of water, + One-half cup of white vinegar, + Five tablespoons of cornstarch. + +Stir to dissolve the starch and then bring to a boil and cook for five +minutes. Add + + One-half cup of sour cream, + One and one-half teaspoons of salt, + One teaspoon of white pepper, + One small glass of grated horseradish. + +Heat, stirring frequently, to the boiling point. + + +BEET AND CABBAGE SALAD + +Shred fine one small head of cabbage. Place in salt water to crisp for +one hour. Now drain. Turn on a cloth to dry. Place in a bowl and add + + One cup of finely shredded celery, + Two onions, chopped fine, + Two green peppers, chopped fine, + One cup of mayonnaise dressing, + One and one-half teapoons of salt, + One teaspoon of paprika. + +Toss to mix thoroughly and then serve on individual salad plates. +Garnish with finely chopped pickled beets in the form of a border +around each service. + +A market list for twelve persons: + + Nine pounds of standing rib-loin cut, + Fifty oysters, + Four branches of celery, + Five points of milk, + One-half pint of cream for coffee, + One-quarter pound of coffee, + One-quarter peck of onions, + One bunch of beets, + One small head of lettuce, + Two peppers, + Two dozen rolls, + One pound of butter, + Two eggs, + One-half pound of plum pudding, + One extra large pie, making twelve small cuts, + One-quarter pound of sugar. + + +CORN RELISH + +Place in a preserving kettle + + One can of shoepeg corn, + One quart of cooked string beans, + One quart of cooked lima beans, + Eight green peppers, cut in small pieces, + One small head of cabbage, shredded fine, + One ounce of mustard seed. + +Equal parts of vinegar and water to cover. Bring to a boil and cook +for thirty-five minutes. Now place in a bowl + + One cup of flour, + One-half cup of yellow mustard, + One-half cup of salt, + One-half cup of sugar, + One ounce of paprika, + Two cups of vinegar. + +Stir to dissolve and then add to the boiling mixture. Cook for fifteen +minutes and then fill into all-glass jars and seal. Store in a cool +dry place. + + +FOR EIGHT COUPLES + +In English communities it is the custom to sit up and watch the +departing year out and to welcome in the new. The farmers in the north +country visit the orchards, while the folk in the highlands visit and +return calls. + +The custom of New Year's calling is very old indeed, and in the years +of long ago the Beau Brummels and dandies of the times enjoyed the New +Year's calling as a very rare sport. + +The mummers who are abroad this day follow the ancient custom of dear +old Scotland, where these rites have prevailed for many centuries. + +Toast the old year out and new one in with a loving cup: + + Ring out the old with all its hate, + Ring in the new with love and cheer, + Ring on, oh bells of time; + Ring with joy, ere ye be too late. + +To prepare a loving cup for welcoming the new year for fifteen +persons: + + +NEW YEAR'S PUNCH + + One and one-half gallons of cider, + One-half dozen bananas, sliced thin, + One small bottle of cherries, cut into bits. + +Place a large lump in the ice bowl and stir to blend. Serve in tall +punch glasses. + + +A MIDNIGHT REPAST + + Oysters a la Newburg + Pimento Sandwiches + Pickles Celery + Salted Nuts + New Year's Punch Coffee + +or + + Creamed Chicken Delmonte + Celery Salad + Home-made Pickles Olives + Rolls Butter + New Year's Punch Tea or Coffee + +A punch may be made with part grape juice and part lemonade and then +the fruit added. + + +OYSTERS A LA NEWBURG + +For fifteen persons. Look over carefully and then wash one hundred +stewing oysters. Drain. Now place in a saucepan + + One quart of oyster liquid, + One quart of milk, + Three-quarters cup of flour. + +Stir to dissolve thoroughly; bring to a boil and cook for five +minutes. Now pan the oysters in their own juice by placing in a +saucepan and constantly stirring until they reach the boiling point. +Add the prepared sauce with + + Two onions, minced fine, + One tall can of pimentoes, chopped fine, + Two well-beaten eggs, + One level tablespoon of salt, + One and one-half teaspoons of paprika, + One-half teaspoon of white pepper, + One-half cup of finely chopped parsley. + +Heat slowly until boiling point is reached and then serve on thick +slices of toast. + + +PIMENTO SANDWICHES + +Put + + One tall can of pimentoes, + Two stalks of celery, + Eight stalks of parsley, + Two onions, + +through the food chopper and then add + + One cup of cottage cheese, + Half-cup of mayonnaise, + One teaspoon of salt, + One teaspoon of paprika. + +Mix well and then spread the rye bread with the following: + + Four ounces of butter, + Two tablespoons of mayonnaise dressing, + One teaspoon of paprika, + One-half teaspoon of mustard. + +Place in a mixing bowl and beat until a cream, then spread the mixture +on the loaf and cut in thin slices. Spread the pimento mixture and +cover with a second slice of bread. Cut into triangles. + + +CREAMED CHICKEN DELMONTE + +Select a large stewing chicken about six and one-half to seven pounds. +Singe and draw, then wash. Place in a preserving kettle with + + Two onions, + One clove, + One carrot, cut in dice, + Two branches of celery, cut in small pieces, + One fagot of soup herbs, + Two and one-half quarts of boiling water. + +Cover closely and bring to a boil. Simmer slowly until tender and then +cool in the stock. Now remove the skin and cut meat in neat pieces, +about one inch square. Place in a large saucepan + + One quart of chicken stock, + Three-quarters cup of flour. + +Stir to blend thoroughly and then bring to a boil. Cook for five +minutes and add two onions, minced fine, and + + One tall can of pimentoes, minced fine, + One quart of celery, cut in inch blocks and parboiled, + Three well-beaten eggs, + One tablespoon of salt, + One and one-half teaspoons of paprika, + The prepared chicken meat, + Juice of two small lemons. + +Heat until very hot and then serve on toast. Lay three tips of canned +asparagus that has been heated in its own juice and then sprinkle with +finely chopped parsley. + + * * * * * + +FRESH FRUITS AND VEGETABLES + +[Illustration] + +ON YOUR TABLE--ALL THE YEAR ROUND + +It is now possible to serve the same fruits and vegetables on your +table in December as in July. Save the excess from your gardens and +orchards in the summer and help solve the winter food problems. + +"ATLAS" E-Z SEAL JARS + +Are real preservers. Being all glass, they are absolutely sanitary, +and they are so "E-Z" to close and open, that a child can operate +them. Made in One-Half Pint, Pint, Quart and One-Half Gallon Sizes. + +MANUFACTURED BY + +HAZEL-ATLAS GLASS COMPANY + +WHEELING, W. VA. + + * * * * * + + + + +INDEX + + +A + + Accompaniment for lamb and mutton, 323 + + Admiral sauce, 194 + + A few pointers about vegetables, 136 + + A la mode canadienne, 302 + + Almond coffee cakes, 23 + + American sauce, 383 + + Angel cake, 433 + small, 51 + + Animal cookies, 71 + + Anise seed rusk, 28 + + Appetizers, 175 + + Apple and raisin filling for duck, 345 + and rice custard, 113 + butter without cider, 430 + cake, 100 + croquettes, 114 + custard pie, 95 + dowdy, 93 + + Apples, baked, 111 + spiced, 112 + + Apricot shortcake, 97 + + Artichoke fried in batter, 221 + Hollandaise sauce, 220 + the Jerusalem, 220 + vinaigrette, 221 + + Artichokes, 219 + + Asparagus and celery salad, 287 + vinaigrette, 286 + + Aunt Polly Rives's one-egg cake, 352 + + A war cake of 1865, 464 + + + B + + Babas, 27 + + Baby lima bean croquettes, 74 + beans, baked, 73 + + Bacon and onion sandwiches, 373 + + Baked apples, 111 + baby lima beans, 73 + bananas, 227 + beans with salt pork, 76 + chicken, 358 + and noodles, 344 + dried corn, 138 + eggplant and tomatoes, 427 + eggs in corn cases, 177 + peppers, 325 + emince of lamb in green + fish, 230 + green peppers, 72 + ham, 269 + Virginia, 317 + omelet, 134 + onions, 223 + pears, 250 + and cranberries, 250 + potatoes, 421 + prunes, 120, 249 + shad, 174 + slice of ham, 322 + squab, 206 + squash, 140 + sugar-cured ham, 473 + tomatoes, 426 + Chelsea, 142 + (cold), 429 + + Baking, successful, points for, 3 + the bread, 4 + + Balls, Cousin Hetty's fish, 353 + crab meat, 167 + miniature codfish, 473 + olive cheese, 139 + spinach, 146 + + Baltimore dressing, 287 + + Banana custard pie, 226 + fritters, 84, 227 + ice cream, 226 + muffins, 228 + pancakes, 228 + rice pudding, 188 + sauce, 229 + shortcake, 96 + stuffing for chicken, 227 + + Bananas a la jamique, 378 + baked, 227 + fried, 225 + Bannocks, 353 + + Barbecue of boiled ham, 271 + + Bass, broiled, 315 + + Basslano, cod, 478 + + Batardi sauce, 382 + + Batter, artichoke fried in, 221 + bread, 42 + the, 120, 291 + tripe fried in, 291 + waffle, 37 + + Bean sausage, 340 + soup, 148 + + Beans, Boston baked, 378 + salted, 442 + tomatoes and string, 427 + + Bearnaise sauce, 195 + + Beef, brown pot roast of shin, 313 + chili of, 163 + Creole, 134 + croquettes, 452 + delmonico roast, 322 + fillet of, 262 + how to cook corn, 264 + neck of (Polish style), 444 + pot roast of shin (English style), 311 + Spanish, 339 + stew, 312 + + Beet and cabbage salad, 482 + + Beets, buttered and spiced, 341 + + Belgian rice balls, 110 + + Belgian pancakes, 35 + + Bengal curry of lamb, 325 + + Betty, brown, 234 + orange, 119 + raspberry fruit, 185 + + Beverages, 385 + + Biscuit, squash, 141 + sweet potato, 417 + + Biscuits, 44 + cocoanut, 45 + currant, 41 + raisin, 44 + rusk or tea, 18 + sweet, 45 + turkey meat, 345 + + Blackberry pudding, 183 + + Black nut cake, 70 + + Blond French dressing, 301 + + Bohemian relish, 274 + sauce, 384 + + Boiled dressing, 300 + hominy with cheese sauce, 104 + pork, 157 + potatoes, 260 + Salt cod, 305 + + Bon-bons, 455 + + Bone and stuffed shoulder of lamb, 324 + + Boston baked beans, 378 + brown bread, 13, 14, 351 + + Bouillon, 149 + court, 230 + + Box, dough, 2 + + Braids, 17 + + Brains, to prepare, 290 + + Braised celery, 73 + onions, 75, 448 + ox tails, 377 + with baked dried peas, 162 + red cabbage, 431 + rolled flank steak, 320 + sweetbreads, 158 + + Bran bread, 12 + muffins, 39 + + Bread, batter, 42 + ye old Virginia, 436 + Boston brown, 13, 14, 351 + bran, 12 + Brest, 25 + buttermilk, 380 + California orange, 12 + care of, after baking, 5 + famous French, to make, 10 + food value of, 6 + graham, 11 + griddle cakes, 29 + Bread, Louisiana, 43 + prune, 11 + rye, 10 + Scotch oat, 14 + Southern spoon, 42 + the staff of life, 1 + wheat entire, 11 + yesterday's bran, 379 + + Breakfast, 328, 337, 338 + Christmas, 470 + New Year's, 474 + + Breast of Guinea hen (terrapin style), 254 + + Brest bread, 25 + + Brining cauliflower, 441 + + Brioche, 24 + + Broiled bass, 315 + chicken, bacon garnish, 200 + (Virginia style), 253 + hamburg steak, 298 + mackerel, 471 + oysters, 412 + a la Maryland, 421 + Virginia, 412 + salt mackerel (Flemish style), 307 + shad roe, 173 + sweet potatoes, 416 + + Broth, oyster, 243 + + Brown betty, 234 + emince fowl, 354 + pot roast of shin beef, 318 + sauce, 383 + + Buckwheat cakes, 29 + + Buffet supper, 370 + + Bun, Spanish, 27, 376 + + Buns, cinnamon, sticky, 20 + cocoanut, 23 + English bath, 18 + plain, 19 + St. Nazaire, 21 + + Butter cream icing, 57 + English, 297 + French, 296 + Italian, 297 + Lancaster apple, 430 + London, 297 + onions fried in, 222 + parsley, 225, 471 + Swiss, 297 + + Buttered and spiced beets, 341 + + Butterfish, creole, 337 + + Buttermilk bag pudding, 187 + bread, 380 + cheese pie, 381 + custard, 379 + doughnuts, 381 + + Butterscotch pie, 219 + + + C + + Cabbage, braised red, 431 + cream, 284 + pickled red, 431 + pudding, 349 + soup, 248 + + Cake, angel, 433 + small, 51 + Aunt Polly Rives's one-egg, 352 + apple, 100 + a war, of 1865, 464 + black nut, 70 + California prune, 121 + cheap fruit, 65 + cheese, 69 + chocolate layer, 60 + cinnamon, 22 + Devil's food, 59 + + Cake for two, 368 + fruit, 50, 62, 336 + inexpensive, 63 + ginger, 52 + grandmother's fruit, 462 + gutney run potato, 423* + loaf, 55 + (one-egg), 51 + Moravian fruit, 463 + spice, 54 + nut honey, 209 + orange short, 332 + peach, 99 + pound, large, 67 + small, 67 + raisin, 343 + Rumanian fruit, 63 + small fruit, 463 + Swiss crumb, 53 + two-layer, 54 + white fruit, 66 + pound, 66 + yeast-raised, how to make, 23 + + Cakes, almond coffee, 23 + bread griddle, 29 + buckwheat, 29 + cornmeal griddle, 32 + drop, 55 + English seed, 61 + fish, 316 + griddle, 28, 36 + Vermont rhubarb, 125 + honey, 211 + Indian griddle, 28 + Jack O'Lantern, 335 + potato, 259 + rice batter, 44 + griddle, 30 + sausage, 159 + squash, 139 + sweet potato (Georgia style), 418 + Virginia griddle, 341 + + Calas, 112 + + Calf's heart a la mode, 291 + + California orange bread, 12 + prune cake, 121 + + Canadian sauce, 384 + + Canadienne, a la mode, 302 + + Canape a la mode, 274 + cheese, 273 + Italian, 271, 274 + la brete, 273 + olive, 189 + sardine, 473 + the, 176 + tomato, 273 + + Candied sweet potato, 418, 459 + + Candied sweet potatoes with honey, 208 + + Candy, 454 + sugarless, 455 + + Caramel pudding, 236 + sauce, 236 + + Care of the bread after baking, 5 + + Carolina corn pone, 437 + + Carrots a la brabanconne, 74 + + Cartheoth, eggs, 278 + + Casserole, neck chops in, 433 + + Cauliflower, brining, 441 + salting, 442 + + Celery, braised, 73 + curly, 357 + Parisian, 303 + puree, 242 + sauce, 79 + soup, 245 + + Century cheese sandwiches, 461 + + Charlotte, prune, 122 + Russe, 61 + + Chartreuse, salmon, 305 + + Cheap fruit cake, 65 + + Cheese and pepper sandwiches, 373 + cake, 69 + canape, 273 + cutlets, 135 + dressing, 288 + head, 271 + loaf, 270 + making scrapple and hogshead, 433 + sandwiches, 136 + sauce, 196, 272 + + Chelsea rabbit, 272 + + Cherry custard, 186 + dumplings, 101 + roly-poly, 68 + sauce, 81 + + Chicken a la king, 253 + and green pepper sandwiches, 252 + and noodles, baked, 344 + and rice curry, 201 + baked, 358 + banana stuffing for, 227 + broiled (Virginia style), 253 + custard, 361 + dumplings, 355 + fricasse, 255 + gumbo okra, 204 + how to prepare for chicken salad or cold cuts, 202 + loaf, 202, 356 + mousse, 204 + poindexter, filling of, 207 + pot roast (Cedar hollow style), 201 + roast, 203 + (split style), 255 + roll, 351 + salad sandwiches, 205 + tamales, 207 + + Chili con carne, 447 + of beef, 163 + sauce, 438 + + Chips, quince, 451 + + Chocolate butter cream, 61 + cornstarch pudding, 188 + filling for cakes made from cocoa, 71 + + * * * * * + +[Illustration: "_I never grate chocolate anymore!_"] + + I give my icings, fillings, pies and puddings "_that chocolaty + taste_" of Runkel's without bothering to grate chocolate. + Runkel's All-Purpose Cocoa is the finest quality chocolate, + _already a powder, all ready to use_! + + You need no special recipes. Just use three level + tablespoonfuls (3/4 oz.) of Runkel's All-Purpose Cocoa instead + of each "square" (1 oz.) of cooking chocolate. It not only + improves the flavor, but saves 1/4 the cost. + + Interesting Dessert Book, "_The New Cocoa Cookery_", will be + sent you gratis upon request. + + RUNKEL BROS., Inc. + Domestic Science Department + 459 West 30th Street, New York City + +[Illustration: Runkel's All-Purpose Cocoa _for Drinking, Baking and +Cooking_] + + * * * * * + + Chocolate, how to prepare, 385 + icing, 57 + layer cake, 60 + parfait, 399 + pie, 218 + rice pudding, 234 + sauce, 82, 83 + + Chop suey, 321 + + Chops, 160 + to cook, 160 + + Chow-chow, 448 + + Chowder, Conecticut fish, 305 + salt, 266 + + Christmas breakfast, 470 + dinner, 356, 456, 469, 470 + goodies, 361 + + Chuck, the, 309 + + Cider, apple butter with, 430 + jelly pie, 93 + sauce (champagne sauce), 382 + + Cinnamon buns, sticky, 20 + cake, 22 + toast, 406 + + Clam cocktail, 268 + fritters, 268 + (Red River boathouse style), 267 + + Clams, 269 + deviled, 267 + steamed salt oyster of, 266 + + Clear soup, 241 + tomato soup, 472 + + Cobbler, Southern style, 68 + + Cocktail, clam, 268 + grape-juice, 339 + Long Island sound, 315 + oyster, 169 + rhubarb, 124 + to make a, 411 + + Cocoanut biscuits, 45 + buns, 23 + icing, 22 + pudding, 232 + + Cod basslano, 479 + boiled salt, 305 + + Cod, salt, Vermont, 307 + + Coddled eggs, 178 + + Codfish, creamed, 447 + fillet of, tartar sauce, 459 + + Coffee, 386, 387 + a la creme, 389 + au lait, 388 + custard, parfait style, 85 + epicurean creole, 388 + noir, 344 + Turkish, 389 + + Cold spice, tongue, 316 + + Cole slaw, 131, 359 + + Colonial cream, 185 + + Congress pie, 94 + + Connecticut fish chowder, 305 + + Cooked salad dressing, 128 + + Cookies, animal, 71 + crumb, 235 + honey, 210 + lace, 461 + soft, 60 + chocolate, 70 + sweet potato, 416 + + Cooking the fancy cuts, 290 + + Corn, 423 + baked dried, 138 + beef hash, 317 + cases, baked eggs in, 177 + cream of, supreme, 249 + fritters, 75 + for two people, 424 + muffins, 41 + pudding, 265 + relish, 483 + salted, 424 + scalloped, 77 + to dry (Lancaster County recipe), 424 + + Cornmeal griddle cakes, 32 + sausages, 438 + + Correct method of boiling + meat, 156 + temperature for deep-fat + frying, 215 + + Cottage pudding, 56 + + Country cheese sandwiches, 135 + dressing, 142 + style green apple pie, 93 + supper, 478 + + Court bouillon, 230 + + Cousin Hetty's fish balls, 353 + + Crab meat, 166 + a la king, 168 + au gratin, 170 + balls, 167 + served in cream, 166 + ravigotte, 168 + + Crabs, deviled, 245 + fried, 167 + soft shell, 171 + + Cranberries, baked pears and, 251 + + Cranberry conserve, 217 + dumplings, 479 + jelly, 84, 358 + jelly, using syrup, 370 + roll, 216, 432 + + Cream cabbage, 284 + chocolate butter, 61 + coffee shake, 391 + Colonial, 185 + finnan haddie, 315 + ginger, 126 + horseradish sauce, 195 + Malvern, 211 + of corn, supreme, 249 + of cucumber, 249 + of onion, 246 + of tomato, 247 + puffs, 217 + sauce, 384 + soups, 246 + tapioca pudding, 102 + + Creamed chicken delmonte, 486 + codfish, 447 + mushrooms, 75 + + Creole beef, 164 + fried fish, 231 + butterfish, 337 + liver and bacon, 320 + rice, 109 + sauce, 198 + tripe, 292 + + Crescents, 18 + + Croquettes, apple, 114 + baby lima beans, 74 + beef, 452 + eggplant, 72 + lima beans, 182 + nut and pepper, 181 + potato, 419 + sweet potato, 415 + turkey, 346 + veal, 289 + + Crullers, 48 + Louisiana, 53 + or doughnuts, how to fry, 48 + + Crumb cookies, 235 + + Crystals, ginger, 454 + + Cucumber, cream of, 249 + salad, 131 + sauce, 197 + + Cup, ginger ale, 391 + + Cup, how to make the cider, 335 + mint, 391 + peach, 393 + + Curly celery, 357 + + Currant biscuits, 44 + sling, 390 + + Curry, chicken and rice, 201 + of mutton, 161 + + Custard, buttermilk, 379 + cherry, 186 + chicken, 361 + frozen, 129 + cherry, 397 + pineapple, 397 + strawberry, 396 + honey, 209 + macaroni, 257 + onion, 224 + orange and rice, 118 + pie, 91 + raspberry cup, 188 + rice and apple, 113 + sauce, 76 + tomato egg, 425 + + Custards, fruit cup, 102 + potato, 420 + + Cutlet, fish, 306 + + Cutlets, cheese, 135 + egg, 177 + lamb, mentone, 475 + macaroni, 103 + to prepare breaded, 289 + + + D + + Dates, to stuff, with ginger, 128 + + Deep-fat frying, 215 + correct temperature for, 215 + + Delicacies, ginger, 127 + prune, 122 + + Delicious English scones, 45 + + Delmonico roast beef, 322 + + Delmonte, creamed chicken, 486 + dressing, 465 + + Desserts, 84 + + Deviled clams, 267 + crabs, 245 + egg salad, 288 + + Deviled eggs, Parisienne, 133 + oysters, 409 + + Devil's food cake, 59 + + Diet to reduce weight, 399 + + Dinner, 328, 337, 338 + Christmas, 356, 456, 469, 470 + New Year's, 474 + Thanksgiving, 350 + + Dinners, series of, 404, 405 + + Dipping, to make chocolate for, 454 + to use fondant for, 455 + + Dish, Polish corn, 436 + + Dishes, potato, 259 + + Dodgers, ye Kentucky corn, 436 + + Dough box, 2 + Vienna, straight, 9 + + Doughnuts, 48 + buttermilk, 381 + with fruit centre, 48 + + Doughs, sweet, 26 + + Dowdy apple, 93 + + Dowdy, New England style, 94 + + Dressing, Baltimore, 257 + blond French, 301 + boiled, 300 + cheese, 288 + cooked salad, 128 + country, 142 + Delmonte, 465 + French, 300 + Italian, 283 + old English mustard, 285 + orange, 119 + Ottawa, 287 + paprika, 301 + pimento, 301 + rich boiled salad, 286 + Roquefort, 300 + Russian, 299 + salad, 130 + sour cream cucumber, 284 + Thousand Islands, 130 + + Dried fruit, 251 + + Drinks, summer, 389 + + Drop cakes, 55 + + Dry filling, 344 + measure, 283 + oyster pan, 375, 411 + + Duck, roast, 255 + + Dumplings, cherry, 101 + chicken, 355 + cranberry, 479 + for stew, 100 + lemon, 98 + liver, 76 + peach, 99 + potato, 421 + rhubarb, 126 + tomato, 428 + + + E + + Egg cutlets, 177 + lemonade, 390 + salad, 130 + + Eggless mayonnaise, 128 + + Eggs, 277 + la grenadier, 178 + cartheoth, 278 + coddled, 178 + fried, 278 + how to cook, 278 + pickled, 132 + poached, 279 + rice bananas and poached, 228 + + Emince of giblets, 200 + + Enchildas, 203 + + English bath buns, 18 + butter, 297 + dressing for lamb or mutton chops, 160 + ham pie, 270 + muffins, 39 + mustard sauce, 199 + rocks, 62 + scones, delicious, 45 + seed cakes, 61 + pepperpot, 446 + wassail, 477 + water-cress salad, 285 + + Entire wheat bread, 11 + + Epicurean Creole coffee, 388 + + + F + + Fagot of soup herbs, 152 + + Fall menu, 328, 337 + + Family Thanksgiving dinner for six persons from a New England farm + house, 350 + + Fancy quince marmalade, 449 + + Farci, oyster, 413 + + Fats, 212 + + Feet, just a pig's head and set of, 452 + + Fillet fish (Southern style), 316 + of beef, 262 + a la riga, 374 + chicken, poindexter, 207 + codfish, tartare sauce, 459 + + Filling and gravy, 344 + dry, 344 + for duck, apple and raisin, 345 + Grandma Perkins's spicy, 357 + New England, 460 + olive sandwich, 191 + prepared, 351 + wild game, 344 + + Finger or sandwich rolls, 17 + + Fish, 229 + baked, 230 + cakes, 316 + creole fried, 231 + cutlet, 306 + fillet (Southern style), 316 + fried, 232 + (English style), 447 + tartare sauce for, 173 + grilled, 313 + loaf, 304, 314 + sauce, 231 + shell, 165 + souffle, 304 + soup, 242, 243, 244 + to barbecue, 432 + to boil, 229 + to broil, 231 + to prepare for frying, 313 + tuna a la king, 371, 471 + + Flour, to prepare corn, 407 + + Fluffy omelet, 280 + + Flukes, 17 + + Fondant icing, 56 + + Food value of bread, 6 + + For eight couples, 484 + menu No. 1, 371 + No. 2, 472 + + Fore quarters, the, 308 + + Fowl, brown emince, 354 + + Frappe oysters, 411 + + French bread, famous, to make, 10 + butter, 296 + dressing, 300 + fried onions, 223 + sweet potatoes, 416 + pancake, 34 + pea soup, 152 + seasonings, 179 + + Fresh country shoulder of pork, 468 + + Fricassee chicken, 255 + of rabbit, 77 + bananas, 225 + crab meat, 166 + crabs, 167 + eggs, 278 + fish, 232 + fish (English style), 447 + mush, 435 + noodles, 104 + oysters, 406 + pies, 444 + pig's feet, 274 + rabbit, 78 + + Fritters, banana, 84, 226 + clam, 268 + (Red River boathouse style), 267 + corn, 75 + orange, 119 + oyster, 413 + tomato, 143, 426 + + Frozen cherry custard, 397 + lemon custard, 129 + marshmallow pudding, 398 + pineapple custard, 397 + strawberry custard, 396 + + Fruit cake, 50, 62, 336 + cheap, 65 + white, 65 + centre, doughnuts with, 48 + cup custards, 102 + custard sauce, 82 + dried, 251 + pudding, 233 + salad, 131 + sandwiches, 461 + sauce, 79 + soup, 154 + whip, 83 + + Fruits, 250 + + Frying, 215 + deep-fat, 215 + to prepare fish for, 313 + + + G + + Galatin a la melba, 86 + + Garlic, 180 + + Garnish, vegetable, 298 + + Gelatine, mince, 86 + rhubarb, 125 + + Gems, sour milk, 39 + + Giblet gravy, 345 + + Giblets, emince of, 200 + + Ginger ale cup, 391 + salad, 129 + cake, 52 + cream, 126 + crystals, 454 + delicacies, 127 + jelly, 126 + + Gingerbread, 373 + soft, 57 + Tom Tiddle, 464 + + Gloucester cod a la king, 336 + + Gnocchi di lemolina, 105 + + Golden brown, 449 + + Goodies, Christmas, 361 + + Goose, roast, 467 + + Goulash, 161 + + Goulash, Hungarian, 469 + + Graham bread, 11 + + Grandma Perkins's spicy filling, 357 + + Grandmother's fruit cake, 462 + + Grape-juice cocktail, 339 + tapioca blanc mange, 340 + + Gravy, filling of, 344 + giblet, 345 + + Green tomato and apple + mince, 277 + mince, 364 + for pie, 428 + + Griddle cakes, 28, 36 + + Grilled fish, 313 + oysters, 368 + on half shell, 169 + potatoes, 260 + + Gue, lum gum, 460 + + Guinea hen Marie, 367 + pot pie, 254 + + Gumbo, oyster, 239 + + Gutney run potato cake, 423 + + + H + + Haddie, cream finnan, 315 + + Hallowe'en, 332 + + Ham, baked, 269 + slice of, 322 + sugar-cured, 473 + Virginia, 317, 476 + barbecue of boiled, 271 + loaf, 269 + roast fresh, 319 + + Haphazard measuring, 393 + + Haricot, lamb, 327 + + Hash, corn beef, 317 + Tennessee turkey, 206 + + Hashed-brown potatoes, 423 + + Havana banana pastry, 225 + + Head cheese, 271 + + Heart, calf's a la mode, 291 + + Hen, breast of guinea (terrapin style), 254 + + Herb sauce, 198 + + Herbs, soup, fagot of, 152 + + Hind quarters, 308 + + Hollandaise, mock, 382 + sauce, 173, 199 + + Home-made yeast, 8 + + Honey and nut bran muffins, 40 + + Honey and raspberry ade, 212 + apple pudding, 212 + cakes, 211 + cookies, 210 + custard, 209 + icing, 208 + raisin tapioca, 210 + recipes, 208 + rice pudding, 208 + + Horseradish sauce, 384 + + How to bake the pancake, 32 + brew a cup of tea, 386 + cook corn beef, 264 + eggs, 278 + rice American style, 108 + distinguish between lamb and mutton, 324 + fry crullers or doughnuts, 48 + make fruit soup, 154 + the cider cup, 335 + this delicious rice cake, 112 + yeast-raised cake, 23 + a fagot of soup herbs, 179 + a stock pot, 147 + chicken for chicken salad or cold cuts, 202 + chocolate, 385 + ice cream, 393 + recipes, 329 + the menu, 367 + use leftover lamb, 326 + + Huckleberry shortcake, 98 + + Hungarian goulash, 469 + + + I + + Ice cream, 394 + how to prepare, 393 + water, 397 + + Icing, butter cream, 57 + chocolate, 57 + cocoanut, 22 + fondant, 56 + honey, 208 + orange water, 58 + plain water, 58 + water, 25 + White Mountain, 59 + + If necessary to keep meat three or four days, 261 + + Indian griddle cakes, 28 + rice, 108 + + Individual lamb potpies, 327 + + Irish pancakes, 35 + scones, 47 + + Italian butter, 297 + canape, 271, 274 + dressing, 283 + polenta, 439 + rice, 109 + + + J + + Jack o' Lantern cakes, 335 + + Japanese rice, 108 + + Jellied potato salad, 422 + + Jelly, cranberry, 84, 358 + ginger, 126 + orange, 85 + prune and nut, 121 + quince, 450 + roll, 51 + + Jerusalem artichoke, 220 + + Jewish or kosher mince-meat, 365 + + Juice, orange, 115 + + Just a pig's head and set of feet, 452 + + + K + + Kidney, old Philadelphia stewed, 264 + pie, 329 + + + L + + La Brete canape, 273 + + Lace cookies, 461 + + Lamb and mutton, accompaniments for, 323 + how to distinguish between, 324 + baked emince of, in green peppers, 325 + Bengal curry of, 325 + boiled with ravoli, 326 + bone and stuffed shoulder of, 324 + cutlets, Mentone, 475 + haricot, 327 + how to use left-over, 326 + roast shoulder of, 322 + + Lancaster apple butter, 430 + + Large pound cake, 67 + + Leftover turkey, 346 + + Lemon custard pie, 92 + dumplings, 98 + marmalade, 84 + pudding, 235 + sauce, 80 + + Lemonade, egg, 390 + + Lettuce, try this dressing on plain, 302 + + Lima bean croquettes, 182 + + Liver and bacon, creole, 321 + dumplings, 76 + + Loaf cake, 55 + (one-egg), 51 + cheese, 270 + chicken, 202, 356 + fish, 304, 314 + ham, 269 + meat, 163 + oyster, 408 + to prepare, 9 + + Lobster, 171 + a la Newburg, 171 + + Lobsters, to boil, 172 + to broil, 172 + + Loin, to roast, 158 + + London butter, 297 + + Long Island deep-sea pie, 174 + Sound cocktail, 315 + + * * * * * + +MRS. G.L. HARTING'S + +HOME-MADE + +JELLIES, PRESERVES AND JAMS + +_ARE DIFFERENT_ + +They contain nothing but GRANULATED SUGAR and NATURALLY RIPENED +FRUIT--as named on label. + +Only the most clean and sanitary methods are employed in their making. + +ABSOLUTELY PURE, CLEAN AND WHOLESOME + +NOTE:--MRS. WILSON PERSONALLY RECOMMENDS MRS. G.L. HARTING'S JELLIES, +PRESERVES, AND JAMS. + + * * * * * + + Louisiana corn bread, 43 + crullers, 53 + + Lum gum gue, 460 + + Lunn, Sally, 19 + + Luncheon rolls, 16 + + Lyonnaise potatoes, 472 + + + M + + Macaroni and cheese, 105 + au gratin, 258 + custard, 257 + cutlets, 103 + mileuse, 256 + Neapolitan, 102 + olives and cheese, 190 + souffle, 106 + to prepare, 256 + + Mackerel, broiled, 471 + salt (Flemish style), 307 + + Maintenon sauce (for au gratin dishes), 195 + + Making a chocolate sauce using cocoa, 82 + scrapple and hogshead cheese, 433 + + Malvern cream, 211 + + Mangoes, stuffed pepper, 443 + + Marmalade, fancy quince, 449 + lemon, 84 + pudding, 184 + Roman quince, 450 + Scotch orange, 116 + sweet red pepper, 440 + tomato, 439 + + Mayonnaise, eggless, 128 + + Meal eliminates, 405 + pudding, 263 + + Measure, dry, 283 + + Measuring haphazard, 393 + + Measurements, 281 + + Meat, correct method of boiling, 156 + crab, 166 + fried, 166 + if necessary to keep three or four days, 261 + loaf, 163 + puddings, 265 + roll, 347 + time for roasting in gas broiler, 157 + when boiling or stewing, 312 + + Meatless mincemeat, 362 + + Meats, 154, 208 + roasting and baking, 155 + + Menu, fall, 328, 337 + + Menu for family of four, 457 + of six, 457 + just us two, 458 + how to prepare, 367 + New Year's, 474 + No. 1, 371, 477 + No. 2, 477 + suggestive Colonial, 480 + winter, 338 + + Menus for six persons for Christmas Day, 469 + the New Year's party, 476 + + Menus, selection of, for family of ten persons, 456 + some suggestive, 333 + suggestive, 465 + + Method, sponge, 5 + + Mexican chill sauce, 385 + + Midnight repast, 485 + + Mileuse, macaroni, 256 + + Mince gelatine, 86 + green tomato, 364 + and apple, 277 + how to prepare, 360 + onion and potato, 222 + pie, 359 + + Minced giblets on toast, 345 + + Mincemeat, 275 + for two, 364 + Jewish or kosher, 365 + meatless, 362 + New England, 276 + orange, 276 + ye-olde-tyme, 363 + + Miniature codfish balls, 473 + + Mint cup, 391 + sauce, 199 + + Mock cherry pie, 216 + hollandaise, 382 + turtle soup, 150 + + Molasses cake, 58 + + Moravian fruit cake, 463 + omelet, 135 + spice cake, 54 + + Mountain buttermilk rye muffins, 261 + + Mousse, chicken, 204 + pineapple, 127 + + Muffins, 37 + banana, 228 + bran, 39 + corn, 41 + English, 39 + honey and nut bran, 400 + mountain buttermilk rye, 261 + nut ginger, 40 + oatmeal, 38 + rice, 42, 375 + whole wheat, 378 + + Mulligatawny, 349 + soup, 151 + + Mush, fried, 435 + Yankee, 437 + + Mushroom sauce, 197 + + Mushrooms, creamed, 75 + to prepare, 372 + + Mustard sauce, 196, 445 + + Mutton, 159 + curry of, 161 + roast, 160 + + My ideal apple sauce, 114 + + + N + + Neapolitan, macaroni, 102 + + Neck chops in casserole, 433 + of beef (Polish style), 444 + + Nests, sweet potato, 415 + + New England filling, 460 + mincemeat, 276 + + New method of making French fried potatoes, 420 + + New Year's breakfast, 474 + dinner, 474 + + New Year's menu, 474 + punch, 484 + supper, 474 + + Noodles, 104 + fried, 104 + to make, 240 + + North Carolina peach custard pie, 92 + + Nut and pepper croquettes, 181 + ginger muffins, 40 + honey cake, 209 + + + O + + Oatmeal drops, 69 + muffins, 88 + + O'Brien potatoes, 260 + + Okra, chicken gumbo, 204 + + Old English mustard dressing, 285 + Philadelphia stewed kidney, 264 + Virginia shortcake, 97 + + Olive canape, 189 + cheese balls, 189 + filling for meat and poultry, 190 + salad, 189 + sandwiches, 191 + sandwich filling, 191 + sauce, 191 + + Olives, 189 + + Omelet, 133, 279 + baked, 134 + fluffy, 280 + in tomato cases, 141 + Moravian, 134 + oyster, 414 + plain, 279 + Spanish, 178, 280 + tomato, 425 + + Onion and potato mince, 222 + cream of, 246 + custard, 224 + relish, 357 + sauce, 194 + + Onions, 222 + baked, 223 + braised, 75, 446 + French fried, 223 + fried in butter, 222 + in ramekins, 222 + + Orange and rice custard, 118 + Betty, 119 + cream pie, 117 + dressing, 119 + fritters, 119 + ice cream, 395 + jelly, 85 + juice, 115 + mincemeat, 276 + preserve in syrup, 116 + pudding, 330 + salad, 116 + sauce, 83 + shortcake, 332 + souffle, 117 + syrup, 116 + water icing, 58 + + Oranges, 115 + + Ottawa dressing, 287 + Oven temperature, 6 + + Ox tail soup, 151 + + Oyster broth, 243 + cocktail, 169 + sauce, 370 + farci, 413 + fritters, 413 + gumbo, 239 + loaf, 408 + omelet, 414 + pan, dry, 375 + pie, 170 + puree of, 243 + sauce, 197 + timbale, 414 + + Oysters a la Newburg, 414, 485 + au gratin, Italienne, 407 + broiled, 412 + a la Maryland, 412 + Virginia, 412 + deviled, 409 + en brochette, 409 + frappe, 411 + fried, 406 + grilled, 368 + on half shell, 169 + on the half shell, 169 + spiced, 408 + steamed, 414 + salt clams or, 266 + tripe and, 168 + + + P + + Pan a la Suisse, 412 + a la crouton, 411 + dry oyster, 411 + + Pancake, French, 34 + how to bake, 32 + + Pancakes au fait, 34 + banana, 228 + Belgian, 35 + for two, 33 + Irish, 35 + plain, 33 + potato, 377 + Swiss onion and potato, 224 + Yankee, 380 + + Paprika dressing, 301 + potatoes, 472 + + Pardue, tomatoes and eggs, 425 + + Parfait, chocolate, 399 + strawberry, 398 + + Parisian celery, 303 + tea, 389 + + Parisienne, deviled eggs, 133 + + Parker house rolls, 15 + + Parsley butter, 225, 471 + sauce, 197 + + Pastry, 86 + for custard pie, 89 + two, 368 + Havana banana, 225 + + Patties, sweetbreads, 162 + + Pea pudding, 137 + shore pie, 304 + souffle, 137 + soup, 468 + + Peach cake, 99 + crumb pudding, 184 + + Peach cup, 393 + custard pie, 91 + dumplings, 99 + ice cream (1 gal.), 394 + roll, 218 + shortcake, 96 + + Pear bread pudding, 250 + sauce, 250 + tarts, 250 + + Pears, baked, 250 + stewed, 252 + + Peas, puree of, 136 + + Pepper pot, 153 + English, 446 + + Pickled eggs, 132 + red cabbage, 431 + tripe, 292, 317 + + Pie, apple custard, 95 + banana custard, 226 + buttermilk cheese, 381 + butterscotch, 219 + chocolate, 218 + cider jelly, 93 + Congress, 94 + custard, 91 + English ham, 270 + green apple, country style, 93 + Guinea hen pot, 254 + kidney, 329 + lemon custard, 92 + Long Island deep-sea, 174 + mince, 359 + mock cherry, 216 + North Carolina peach custard, 92 + orange cream, 117 + oyster, 170 + pea shore, 303 + peach custard, 91 + rabbit, 78 + raisin, 475 + squash, 140 + turkey pot, 348 + Yankee oyster, 409 + ye olde-tyme pork, 445 + + Pies, fried, 444 + green tomato mince for, 428 + potato crust for meat pies, 421 + to cook rhubarb for, 123 + + Pig's feet, fried, 274 + + Pimento cream sauce, 194 + dressing, 301 + + Pimento sandwiches, 111, 486 + + Pineapple mousse, 127 + sweet potato, 418 + + Pineappleade, 390 + + Pinwheels, 22 + + Plain buns, 19 + omelet, 279 + pancakes, 33 + water icing, 58 + + Planked shad, 174 + squab, 367 + steak, 320 + + Plum pudding (Romany style), 234 + + Poached eggs, 279 + on French toast, 132 + + Points for successful baking, 3 + + Polaska, sweetbreads, 164 + + Polenta a la Naples, 103 + Italian, 439 + + Polish corn dish, 436 + + Pone, Carolina corn, 437 + sweet potato, 358 + + Popovers, 47, 329 + + Pork, 157 + boiled, 157 + fresh country shoulder of, 468 + roast loin of, 479 + tenderloin, 319 + + Pot, pepper, 153 + roast beet, Spanish, 339 + shin beef (English style), 311 + the stock, 238 + + Potato cakes, 259 + candied sweet, 417 + croquettes, 419 + crust for meat pies, 421 + cup for salad, 420 + custards, 420 + dishes, 259 + dumplings, 421 + pancakes, 377* + salad, 422 + souffle, 419 + + Potatoes, 258 + au gratin, 419 + baked, 421 + boiled, 260 + broiled sweet, 416 + candied sweet, 459 + French fried sweet, 416 + grilled, 260 + hashed-brown, 423 + Lyonnaise, 472 + new method for making French fried, 420 + O'Brien, 260 + paprika, 472 + sweet, 415 + white, 419 + + Pot pies, individual lamb, 327 + + Poultry, 205 + + Pound cake, large, 67 + small, 67 + white, 66 + + Prepared filling, 351 + + Preparing the turkey, 460 + + Prune and nut jelly, 121 + bread, 11 + Charlotte, 122 + delicacies, 122 + salad, 180 + sauce, 122 + + Prunes, baked, 120, 249 + spiced, 118 + + Pudding, banana rice, 188 + blackberry, 183 + cabbage, 349 + caramel, 236 + chocolate corn starch, 188 + rice, 234 + cocoanut, 232 + corn, 265 + cottage, 56 + cream tapioca, 102 + Pudding, frozen marshmallow, 398 + fruit, 233 + honey apple, 212 + rice, 208 + lemon, 285 + marmalade, 184 + meal, 268 + orange, 330 + pea, 137 + peach crumb, 184 + pear bread, 250 + plum (Romany style), 234 + pumpkin, 237 + raisin, 236 + raspberry crumb, 186, 187 + rhubarb and tapioca, 125 + rice, 233 + roast beef Yorkshire, 481 + sauce, 82 + snow, 232, 435 + spinach, 144 + steamed roly-poly, 101 + Swedish rice, 110 + sweet potato (Kentucky style), 417 + vanilla, 187 + Welsh cheese, 263 + West Indies sweet potato, 416 + Yorkshire, 442 + + Puddings, meat, 265 + plum, to prepare individual, 472 + + Puffs, cream, 217 + rhubarb, 124 + + Pumpkin pudding, 237 + + Punch, New Year's, 487 + raspberry, 392 + + Puree, celery, 242 + of oysters, 243 + of peas, 136 + spinach Alsace, 146 + tomato, 247 + vegetable, 248 + + Pye, ye old-time oyster, 341-342 + + + Q + + Quarters, hind, 308 + + Quick breads, 36 + + Quince chips, 451 + jelly, 450 + + Quinces, 448 + + + R + + Rabbit, Chelsea, 272 + fricassee of, 77 + fried, 78 + pie, 78 + Scotch, 375 + sour, 78 + + Rabbits, 77 + + Raisin biscuits, 44 + cake, 343 + pie, 475 + pudding, 236 + + Ramekins, onions in, 222 + + Ravigotte sauce, 167, 200 + crab, 168 + + Rabbit, Welsh, 272 + + Ravoli, lamb boiled with, 326 + + Raspberry crumb pudding, 186 + cup custard, 188 + fruit betty, 185 + punch, 392 + + Rasp rolls, 16 + + Real old Vermont oyster soup, 352 + + Recipes, 394 + for twelve persons, 480 + honey, 208 + how to prepare, 329 + + Relish, Bohemian, 274 + corn, 483 + onion, 357 + + Rhubarb, 123 + and raisin conserve, 123 + tapioca pudding, 125 + cocktail, 124 + dumplings, 126 + fruit sauce, 123 + gelatine, 125 + puffs, 124 + shortcake, 124 + + Rice, 106 + and apple custard, 113 + balls, Belgian, 110 + bananas and poached eggs, 228 + batter cakes, 44 + boiled salad dressing, 286 + creole, 109 + griddle cakes, 30 + Indian, 108 + Italian, 109 + Japanese, 108 + muffins, 42, 375 + pudding, 233 + + Rich Parker house rolls, 16 + + Roast beef Yorkshire pudding, 481 + chicken, 203 + (split style), 255 + duck, 255 + fresh ham, 319 + goose, 467 + loin of pork, 479 + mutton, 160 + shoulder of lamb, 322 + veal, 290 + tomatoes, 427 + + Roasting and baking meats, 155 + + Rocks, English, 62 + + Roe, broiled shad, 173 + + Roll, chicken, 351 + cranberry, 216, 432 + jelly, 51 + meat, 347 + peach, 218 + + Rolls, finger or sandwich, 17 + luncheon, 16 + Parker house, 15 + rasp, 16 + rich Parker House, 16 + + Roly-poly, cherry, 68 + + Roman quince marmalade, 450 + + Roquefort dressing, 300 + + Round, 310 + steak, 295 + + Rumanian fruit cake, 63 + + Rump, 309, 310 + steak, 295 + + Rusk, Anise seed, 28 + or tea biscuits, 18 + Russian, 26 + + Russian dressing, 299 + rusk, 26 + + Rye bread, 10 + + + S + + Saboyon sauce, 81 + + Salad, asparagus and celery, 287 + beet and cabbage, 482 + cucumber, 131 + deviled egg, 288 + dressing, 130 + cooked, 128 + egg, 130 + English water-cress, 285 + fruit, 131 + ginger ale, 129 + jellied potato, 422 + olive, 189 + orange, 116 + potato, 422 + cup for, 420 + prune, 120 + salmon, 132 + sardine and potato, 335 + shrimp, 293 + spinach, 146 + stuffed tomatoes with chicken, 429 + + Sally Lunn, 19, 41 + + Salmon a la king, 474 + chartreuse, 306 + salad, 132 + sandwiches, 114 + + Salt, 4 + chowder, 266 + cod, Vermont, 307 + pork, baked beans with, 76 + + Salted beans, 442 + corn, 424 + + Salting cauliflower, 442 + + Sandwiches, bacon and onion, 373 + century cheese, 461 + cheese, 136 + and pepper, 373 + chicken and green pepper, 252 + chicken salad, 205 + country cheese, 135 + fruit, 461 + olive, 191 + pimento, 111, 485 + salmon, 114 + sardine, 113 + tiger-eye, 280 + toasted cheese, 272, 465 + + Sardine and potato salad, 335 + canape, 473 + sandwiches, 118 + + Sausage, bean, 340 + cakes, 159 + + Sausages, cornmeal, 438 + + Sauce, admiral, 194 + American, 383 + + * * * * * + +MRS. SCHLORER'S MAYONNAISE AND OLIVE-NAISE + +[Illustration: Delicious Sandwich Filler and Relish + +The Salad Dressing De Luxe] + +MANUFACTURED BY + +THE SCHLORER DELICATESSEN CO. PHILADELPHIA, PA. + + * * * * * + +[Illustration: + + VOGT'S + PURE FOOD + Ready to Eat + + MEAT SPECIALTIES + + BEST YET + + LIBERTY BRAND + HAMS and BACON + _AT YOUR_ PROVISION + + Insist on seeing the BRAND +] + + * * * * * + + Sauce, apple, my ideal, 114 + artichoke, Hollandaise, 220 + banana, 229 + batardi, 382 + Bearnaise, 195 + blackberry, sweet spiced, 81 + Bohemian, 384 + brown, 383 + Canadian, 384 + caramel, 79 + celery, 194 + cheese, 196, 272 + cherry, 81 + chili, 438 + chocolate, 82, 83 + cider (champagne sauce), 382 + cream, 384 + horseradish, 195 + creole, 198 + cucumber, 197 + custard, 79 + English mustard, 199 + fish, 231 + fruit, 79 + custard, 82 + herb, 198 + Hollandaise, 173, 199 + horseradish, 384 + lemon, 80 + Maintenon (for au gratin dishes), 195 + Mexican chili, 385 + mint, 199 + mushroom, 197 + mustard, 196, 445 + olive, 191 + onion, 194 + orange, 83 + oyster, 197 + cocktail, 370 + parsley, 197 + pear, 250 + pimento cream, 194 + prune, 122 + pudding, 82 + ravigotte, 167, 200 + rhubarb-fruit, 123 + saboyon, 81 + supreme, 194 + sweetened cream, 80 + tartare, 198, 459 + tomato, 383, 476 + to serve with fish (boiled fish), 172 + vanilla, 80 + Virginia, 319 + + Sauces, 193, 382 + + Sauerkraut, 440 + to can, 441 + + Sauteing, 215, 232 + + Scallions a l'italienne, 303 + + Scalloped corn, 77 + + Scones, 45 + English, delicious, 45 + Irish, 47 + Scotch, 46 + + Scotch oat bread, 14 + orange marmalade, 116 + rabbit, 375 + scones, 46 + + Scrapple, the, 434 + + Seasonings, French, 179 + + Selection of menus for family of ten persons, 456 + + Series of dinners, 404-405 + menus for one week (breakfasts), 401 + (luncheon), 402 + + Shad, baked, 174 + planked, 174 + + Shake, cream coffee, 391 + + Shank, 309 + + Shell fish, 165 + + Shortcake, 95 + apricot, 97 + banana, 96 + huckleberry, 98 + old Virginia, 97 + peach, 96 + rhubarb, 124 + + Shoulder clod, 309 + + Shrimp, 294 + salad, 293 + + Sirloin, 310 + steak, 295 + + Sling, currant, 390 + + Small fruit cake, 463 + pound cake, 67 + + Snapper, stewed, 294 + turtle and, 292 + + Snow pudding, 232, 435 + + Soft chocolate cookies, 70 + cookies, 60 + gingerbread, 57 + shell crabs, 171 + + Some soups using the turkey stock, 348 + suggestive menus, 338 + + Souffle, fish, 304 + macaroni, 106 + of spinach, 145 + orange, 117 + pea, 137 + potato, 419 + squash, 139 + + Soup, 237 + bean, 148 + cabbage, 248 + celery, 245 + clear, 241 + tomato, 472 + fish, 242, 244 + French pea, 152 + fruit, 154 + herbs, fagot of, 152 + how to prepare fagot of, 179 + mock turtle, 150 + mulligatawny, 151 + ox tail, 151 + oyster, real old Vermont, 352 + pea, 468 + turkey (Italian), 348 + vegetable, 240 + + Soups, cream, 246 + fish, 243 + + Sour cream cucumber dressing, 284 + milk gems*, 39 + rabbit, 78 + + Southern spoon bread, 42 + style cobbler, 68 + + Spanish bun, 27, 376 + kidney stew, 158 + macaroni, 328 + omelet, 178, 280 + pot roast beef, 339 + steak, 452 + + Spiced apples, 112 + oysters, 408 + prunes, 118 + + Spinach, 143 + a la bourgeois, 147 + a la mode, 144 + balls, 146 + nests, 145 + pudding, 144 + salad, 146 + (Scotch style), 147 + souffle of, 145 + with Hollandaise sauce, 145 + + Sponge cake (one egg), 49 + (three eggs), 50 + (two egg), 49 + method, 5 + + Squab, planked, 367 + + Squash, 138 + au gratin, 138 + baked, 140, 206 + biscuit, 141 + cakes, 139 + Italienne, 140 + pie, 140 + souffle, 139 + + Steak, 295 + braised rolled flank, 320 + broiled hamburg, 295 + planked, 320 + round, 295 + rump, 295 + sirloin, 295 + + Spanish, 452 + + Steamed oysters, 414 + roly-poly pudding, 101 + salt oysters or clams, 266 + + Stew, beef, 312 + dumplings for, 100 + + Spanish kidney, 158 + to prepare a, 244 + + Stewed pears, 252 + snapper, 294 + + Sticky cinnamon buns, 20 + + St. Nazaire buns, 21 + + Stock pot, how to prepare, 147 + some soups using turkey, 348 + to make the, 238 + + Straight dough Vienna, 9 + + Strawberry custard tart, 217 + ice cream, 395 + parfait, 398 + + String beans, Italian style, 74 + + Stuffed pepper mangoes, 443 + tomatoes with chicken salad, 429 + + Suey, chop, 321 + + Sugarless candy, 455 + + Suggestive Colonial menu, 480 + menu for family home wedding, 25 persons, 7 o'clock dinner, 369 + menus, 465 + + Summer drinks, 389 + + Sunshine sauce for vegetables, 144 + + Supper, 328, 337, 338 + buffet, 370 + country, 478 + for evening affair, 372 + New Year's, 474 + + Supreme sauce, 194 + + Swedish rice pudding, 110 + + Sweet biscuits, 45 + doughs, 26 + potato biscuit, 417 + cakes (Georgia style), 418 + cookies, 416 + croquettes, 415 + nests, 415 + pineapple, 418 + pone, 358 + pudding (Kentucky style), 417 + potatoes, 415 + red pepper marmalade, 440 + spiced blackberry sauce, 81 + + Sweetbread patties, 162 + + Sweetbreads, braised, 158 + polaska, 164 + + Sweetened cream sauce, 80 + + Swiss butter, 297 + crumb cake, 53 + onion and potato pancakes, 224 + + Syrup, orange, 115 + preserve in, 116 + + + T + + Talls, braised ox, 377 + + Tamales, chicken, 207 + + Tapioca, honey raisin, 210 + + Tartare sauce, 198, 459 + for fried fish, 173 + + Tart, strawberry custard, 217 + + Tarts, pear, 250 + + Tea, how to brew a cup of, 386 + Parisian, 389 + + Temperature, oven, 6 + + Tenderloin, pork, 319 + + Tennessee turkey hash, 206 + + Terrapin, 294 + + The batter, 120 + canape, 176 + fore quarters, 308 + real secret, 87 + stock pot, 238 + + Thousand Islands dressing, 130 + + Tiger-eye sandwiches, 280 + + Time for roasting meat in gas broiler, 157 + + Toast, cinnamon, 406 + French, poached egg on, 132 + minced giblets on, 345 + tomato, 429 + + Toasted cheese sandwiches, 372, 465 + + To barbecue fish, 432 + boil fish, 229 + lobsters, 172 + broil fish, 231 + lobster, 172 + + To can sauerkraut, 441 + cook rhubarb for pies, 123 + turtle and snapper, 293 + veal, 289 + dry corn (Lancaster County recipe), 424 + make a cocktail, 411 + brioche using bread dough, 25 + noodles, 105, 204 + the famous French bread, 10 + meringue, 90 + stock, 238 + melt chocolate for dipping, 454 + pan broil, 157 + prepare a stew, 244 + brains, 290 + breaded cutlets, 289 + corn flour, 407 + fish for frying, 313 + individual plum puddings, 472 + loaf, 9 + macaroni, 256 + the mushrooms, 372 + roast loin, 158 + stuff dates with ginger, 128 + use fondant for dipping, 455 + + Tomato canape, 273 + cases, omelet in, 141 + cream of, 247 + dumplings, 428 + egg custard, 425 + fritters, 143, 426 + marmalade, 439 + omelet, 425 + puree, 247 + sauce, 383, 476 + toast, 429 + + Tomatoes, 425 + and eggs, pardue, 425 + string beans, 427 + au gratin, 426 + baked, 426 + Chelsea, 142 + (cold), 429 + eggplant and, 427 + country style, 142 + roast, 427 + + Tom Tiddle gingerbread, 464 + + Tongue, cold spice, 316 + + Tripe and oysters, 168 + creole, 292 + fried in batter, 291 + pickled, 292, 317 + + Try this dressing on plain lettuce, 302 + + Tuna fish a la king, 371, 471 + + Turkey, 343 + au gratin, 346 + croquettes, 346 + meat biscuits, 345 + pot pie, 348 + preparing the, 460 + soup (Italian), 348 + stocks, some soups using, 348 + (terrapin style), 347 + utilising the leftover, 346 + + Turkish coffee, 389 + + Turtle and snapper, 292 + to cook, 293 + + Two-layer cake, 54 + + + U + + Utilizing the leftover turkey, 346 + + + V + + Vanilla ice cream, 396 + pudding, 187 + sauce, 80 + + Veal, 288 + croquettes, 289 + roast shoulder of, 290 + to cook, 289 + + Vegetable garnish, 289 + puree, 248 + soup, 240 + + Vegetables, 72 + a few pointers about, 136 + a la jardiniere, 376 + + Vermont rhubarb griddle cakes, 125 + + Vienna, dough, straight, 9 + + Vinaigrette, artichoke, 221 + asparagus, 286 + + Virginia broiled oysters, 412 + griddle cakes, 341 + sauce, 319 + style baked ham, 476 + + + W + + Waffle batter, 37 + + Waffles, 35 + + Wassail, an English, 477 + + Water ice, 397 + icing, 25 + + Weight, diet to reduce, 399 + + Welsh cheese pudding, 263 + rarebit, 272 + + West Indies sweet potato pudding, 416 + + What these breakfasts eliminate, 402 + + Wheat bread, entire, 11 + + Whip, fruit, 83 + + White fruit cake, 65 + mountain icing, 59 + potatoes, 419 + pound cake, 66 + + Whole wheat muffins, 378 + + Why dough falls, 2 + + Wild game filling, 344 + + Winter menu, 338 + + + Y + + Yankee mush, 437 + oyster pie, 409 + pancakes, 380 + + Yearling, 323 + + Yeast, home-made, 8 + + Yeast-raised cake, how to make, 23 + + Ye Kentucky corn dodgers, 436 + olde-tyme mincemeat, 363 + pork pie, 445 + old-time oyster pye, 341-342 + Virginia batter bread, 436 + + Yesterday's bran bread, 379 + + Yorkshire pudding, 442 + + + + +A TABLE FOR USE OF THE ECONOMICAL HOUSEWIFE + + +CONVERTING DRY MEASURE INTO LBS. AND OZ. + + + +-----------------------+--------------+-------------+------------+--------+ + | | 1/4 pk. | 1 qt. | 1 pk. | 1 bu. | + +-----------------------+--------------+-------------+------------+--------+ + |Apples | 3 lbs. | 1 lb. 8 oz. | 11-1/4 lbs.| 45 lbs.| + +-----------------------+--------------+-------------+------------+--------+ + |Beans, Lima | 3 lbs. 8 oz. | 1 lb. 12 oz.| 14 lbs. | 56 lbs.| + +-----------------------+--------------+-------------+------------+--------+ + |Beans, String | 1 lb. 8 oz. | 12 oz.| 6 lbs. | 24 lbs.| + +-----------------------+--------------+-------------+------------+--------+ + |Beans, Wax | 1 lb. 8 oz. | 12 oz.| 6 lbs. | 24 lbs.| + +-----------------------+--------------+-------------+------------+--------+ + |Carrots | 3 lbs. 2 oz. | 1 lb. 9 oz. | 12-1/2 lbs.| 50 lbs.| + +-----------------------+--------------+-------------+------------+--------+ + |Cranberries | 2 lbs. | 1 lb. 1 oz. | 10 lbs. | 40 lbs.| + +-----------------------+--------------+-------------+------------+--------+ + |Kale | 12 oz. | 6 oz. | 3 lbs. | 12 lbs.| + +-----------------------+--------------+-------------+------------+--------+ + |Onions | 3 lbs. 9 oz. | 1 lb. 12 oz.| 12-1/2 lbs.| 50 lbs.| + +-----------------------+--------------+-------------+------------+--------+ + |Parsnips | 3 lbs. 2 oz. | 1 lb. 9 oz. | 12-1/2 lbs.| 50 lbs.| + +-----------------------+--------------+-------------+------------+--------+ + |Peas, dried | 3 lbs. 12 oz.| 1 lb. 14 oz.| 11-1/4 lbs.| 45 lbs.| + +-----------------------+--------------+-------------+------------+--------+ + |Peas, green, unshelled | 3 lbs. 8 oz. | 1 lb. 12 oz.| 14 lbs. | 56 lbs.| + +-----------------------+--------------+-------------+------------+--------+ + |Potatoes, Irish | 3 lbs. 12 oz.| 1 lb. 14 oz.| 15 lbs. | 60 lbs.| + +-----------------------+--------------+-------------+------------+--------+ + |Potatoes, Sweet | 3 lbs. 4 oz. | 1 lb. 10 oz.| 13-1/2 lbs.| 54 lbs.| + +-----------------------+--------------+-------------+------------+--------+ + |Tomatoes | 3 lbs. 12 oz.| 1 lb. 14 oz.| 15 lbs. | 60 lbs.| + +-----------------------+--------------+-------------+------------+--------+ + |Turnips | | | | | + +-----------------------+--------------+-------------+------------+--------+ + |Cherries | 3 lbs. 8 oz. | 1 lb. 12 oz.| 14 lbs. | 56 lbs.| + +-----------------------+--------------+-------------+------------+--------+ + |Peanuts | 1 lb. 6 oz. | 10 oz.| 5-1/2 lbs.| 22 lbs.| + +-----------------------+--------------+-------------+------------+--------+ + +The law provides that apples, cucumbers, cabbage, pears, peaches may +be sold by numerical count. + + +BOILING + + + +------------------------------------++--------------------------------+ + | MEATS || VEGETABLES | + +------------------------------------++--------------------------------+ + | Time || Time | + +------------------------------------++--------------------------------+ + |Mutton |per pound, 20 minutes. || Potatoes |20 to 30 min.| + +------------+-----------------------++------------------+-------------+ + |Corned Beef | " " 30 " || Asparagus |20 to 25 " | + +------------+-----------------------++------------------+-------------+ + |Ham | " " 20 " || Peas |15 to 20 " | + +------------+-----------------------++------------------+-------------+ + |Turkey | " " 25 " || String Beans |20 to 30 " | + +------------+-----------------------++------------------+-------------+ + |Chicken | " " 20 " || Lima Beans |30 to 40 " | + +------------+-----------------------++------------------+-------------+ + |Fowl | " " 20 " || Spinach |15 to 20 " | + +------------+-----------------------++------------------+-------------+ + |Tripe | " " 40 " || Turnips |30 minutes. | + +------------+-----------------------++------------------+-------------+ + || Beets |1 hour. | + +------------------------------------++------------------+-------------+ + | FISH || Cabbage |20 minutes. | + +------------------------------------++------------------+-------------+ + | Time || Cauliflower |20 " | + +------------+-----------------------++------------------+-------------+ + |Codfish | " " 15 to 18 min.|| Brussels Sprouts |25 " | + +------------+-----------------------++------------------+-------------+ + |Halibut | " " 15 to 18 min.|| Onions |30 " | + +------------+-----------------------++------------------+-------------+ + |Bluefish | " " 15 to 18 min.|| Green Corn |20 " | + +------------+-----------------------++------------------+-------------+ + |Lobster | " " 30 to 40 min.|| Rice |20 " | + +------------------------------------++------------------+-------------+ + + + + +BAKING + + +-----------------------------------------------------+ + | MEATS | + +------------------------------------------------------ + | | Time | + +----------------------------+------------------------+ + | Beef, ribs, rare | per pound, 15 minutes.| + +----------------------------+------------------------+ + | Beef, ribs, well done | " " 20 " | + +----------------------------+------------------------+ + | Round of Beef | " " 20 " | + +----------------------------+------------------------+ + | Mutton, leg, rare | " " 18 " | + +----------------------------+------------------------+ + | Mutton, leg, well done | " " 20 " | + +----------------------------+------------------------+ + | Mutton, loin, rare | " " 15 " | + +----------------------------+------------------------+ + | Lamb, well done | " " 20 " | + +----------------------------+------------------------+ + | Veal, well done | " " 25 " | + +----------------------------+------------------------+ + | Pork, well done | " " 25 " | + +----------------------------+------------------------+ + | Chicken | " " 20 " | + +----------------------------+------------------------+ + | Goose | " " 25 " | + +----------------------------+------------------------+ + | Fillet, hot oven | 45 minutes. | + +----------------------------+------------------------+ + | Braised Meats | 1-1/2 hours. | + +----------------------------+------------------------+ + | Turkey, 8 pounds | 2 hours | + +----------------------------+------------------------+ + | Birds, small, hot oven | 15 to 20 min. | + +----------------------------+------------------------+ + | Ducks, tame | 1 hour. | + +----------------------------+------------------------+ + | Ducks, wild, very hot oven | 25 minutes. | + +----------------------------+------------------------+ + | | + | FISH | + +----------------------------+------------------------+ + | Large Fish | 1 hour, about | + +----------------------------+------------------------+ + | Small Fish | 20 to 30 mins. | + +----------------------------+------------------------+ + + +BROILING + + +-------------------------------------------+ + | Time | + +-------------------------------------------+ + | Steak, 1 inch thick | 8 to 10 min. | + +--------------------------+----------------+ + | Steak, 1-1/2 inch thick | 10 to 15 " | + +--------------------------+----------------+ + | Mutton Chops, French | 8 minutes. | + +--------------------------+----------------+ + | Mutton Chops, English | 10 " | + +--------------------------+----------------+ + | Spring Chicken | 20 " | + +--------------------------+----------------+ + | Quail | 8 to 10 min. | + +--------------------------+----------------+ + | Grouse | 15 minutes. | + +--------------------------+----------------+ + | Squabs | 10 to 15 min. | + +--------------------------+----------------+ + | Shad, Bluefish, Trout | 15 to 25 " | + +--------------------------+----------------+ + | Small Fish | 5 to l0 " | + +--------------------------+----------------+ + + +WEIGHTS AND MEASURES + + 4 gills = 1 pint. + 2 pints = 1 quart. + 4 quarts = 1 gallon. + 16 ounces = 1 pound. + + 1/2 kitchen cupful = 1 gill. + 1 kitchen cupful = 1/2 pint or 2 gills. + 4 kitchen cupfuls = 1 quart. + + 2 cupfuls of granulated sugar } = 1 pound + 2-1/2 cupfuls of powdered sugar } + 1 tablespoonful of sugar = 1/2 oz. + 1 tablespoonful of butter = + Butter size of an egg = 2 oz. + 1 cupful of butter = 1/2 pound. + 4 cupfuls of flour } = pound + 1 quart } + 16 tablespoonfuls of dry material = 1 cupful. + 16 tablespoonfuls of liquid = 1 cupful. + + +PROPORTIONS + + 5 to 8 eggs to 1 quart of milk for custards. + 3 to 4 eggs to 1 pint of milk for custards. + 1/2 teaspoonful of salt to 1 quart of milk for custards. + 1 teaspoonful of vanilla to 1 quart of milk for custards. + 2 ounces of gelatine to 1-3/4 quarts of liquid. + 8 level tablespoonfuls of cornstarch to 1 quart of milk. + 8 level teaspoonfuls of baking-powder to 1 quart of flour. + 2 teaspoonfuls of baking-powder to 1 cupful of flour. + + * * * * * + +[Illustration: NOVELTY FORTUNE COMBINATION RANGES] + + +[Illustration: Range shown is Novelty Fortune E 318 + +Spacious Broiling Oven, White Enamel Pan with Rack. White Enamel +Splasher. Spacious Cooking Top. Pouch feed for Coaling fire without +removing lids. Duplex Grates. Deep Ash Pit. Large Gas Oven. Front +Oven Burner. Large Gas Cooking Top. Burners operate from front of +range. Full 18" coal oven. Drop oven doors enamel trimmed. Nickelled +Brackets. Beautiful--Sturdy--Efficient.] + + +A POOR RANGE WILL SPOIL THE BEST COOK + +You are not always to blame when a roast goes bad in the oven--when a +cake falls in the centre--the fault may be with your gas range--your +oven does not heat uniformly or you have to use too much gas to get +the results you are after. + +The Fortune gas range was designed to help you cook. The Fortune is +not merely our conception of what a good gas range should be. + +The Fortune gas range is, on the other hand, the result of exhaustive +scientific study--stands today without a peer. The Flex-o-tuf +iron used in its construction insures long life and continued good +service--you can depend upon it. You know that it does not waste fuel, +and because domestic science teachers and lecturers have endorsed it, +that it is the one and most practical range for you. + +_Send for descriptive circulars._ + + +ABRAM COX STOVE COMPANY + +AMERICAN AND DAUPHIN STS., PHILADELPHIA, PA. + +_Makers of Novelty Hot Water, Steam and Vapor Systems. Warm Air Pipe +and Pipeless Furnaces. Coal and Combination Ranges. Laundry Stoves, +Hot Water Supply Boilers. Fortune Gas Range and Gas Water Heaters._ + + + + + +End of Project Gutenberg's Mrs. Wilson's Cook Book, by Mary A. Wilson + +*** END OF THIS PROJECT GUTENBERG EBOOK MRS. WILSON'S COOK BOOK *** + +***** This file should be named 17438.txt or 17438.zip ***** +This and all associated files of various formats will be found in: + http://www.gutenberg.org/1/7/4/3/17438/ + +Produced by Bethanne M. 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