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diff --git a/.gitattributes b/.gitattributes new file mode 100644 index 0000000..6833f05 --- /dev/null +++ b/.gitattributes @@ -0,0 +1,3 @@ +* text=auto +*.txt text +*.md text diff --git a/18435-h.zip b/18435-h.zip Binary files differnew file mode 100644 index 0000000..17edb79 --- /dev/null +++ b/18435-h.zip diff --git a/18435-h/18435-h.htm b/18435-h/18435-h.htm new file mode 100644 index 0000000..cba1575 --- /dev/null +++ b/18435-h/18435-h.htm @@ -0,0 +1,7049 @@ +<!DOCTYPE html PUBLIC "-//W3C//DTD XHTML 1.0 Strict//EN" + "http://www.w3.org/TR/xhtml1/DTD/xhtml1-strict.dtd"> + +<html xmlns="http://www.w3.org/1999/xhtml"> + <head> + <meta http-equiv="Content-Type" content="text/html;charset=iso-8859-1" /> + <title> + The Project Gutenberg eBook of Good Things to Eat as Suggested by Rufus, by Rufus Estes + </title> + <style type="text/css"> +/*<![CDATA[ XML blockout */ +<!-- + p { margin-top: .75em; + text-align: justify; + margin-bottom: .75em; + } + h1,h2,h3,h4,h5,h6 { + text-align: center; /* all headings centered */ + clear: both; + } + hr { width: 33%; + margin-top: 2em; + margin-bottom: 2em; + margin-left: auto; + margin-right: auto; + clear: both; + } + + table {margin-left: auto; margin-right: auto;} + + body{margin-left: 10%; + margin-right: 10%; + } + + div.trans-note {border-style: solid; border-width: 1px; + margin: 3em 15%; padding: 1em; text-align: center;} + + + .pagenum { /* uncomment the next line for invisible page numbers */ + visibility: hidden; + position: absolute; + left: 92%; + font-size: smaller; + text-align: right; + } /* page numbers */ + + .linenum {position: absolute; top: auto; left: 4%;} /* poetry number */ + .blockquot{margin-left: 5%; margin-right: 10%;} + + .bb {border-bottom: solid 2px;} + .bl {border-left: solid 2px;} + .bt {border-top: solid 2px;} + .br {border-right: solid 2px;} + .bbox {border: solid 2px;} + + .center {text-align: center;} + .smcap {font-variant: small-caps;} + .u {text-decoration: underline;} + + .caption {font-weight: bold;} + + .figcenter {margin: auto; text-align: center;} + .figleft {float: left; clear: left; margin-left: 0; margin-bottom: 1em; margin-top: + 0em; margin-right: 0.3em; padding: 0; text-align: center;} + + // --> + /* XML end ]]>*/ + </style> + </head> +<body> + + +<pre> + +Project Gutenberg's Good Things to Eat as Suggested by Rufus, by Rufus Estes + +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: Good Things to Eat as Suggested by Rufus + A Collection of Practical Recipes for Preparing Meats, + Game, Fowl, Fish, Puddings, Pastries, Etc. + +Author: Rufus Estes + +Release Date: May 22, 2006 [EBook #18435] + +Language: English + +Character set encoding: ISO-8859-1 + +*** START OF THIS PROJECT GUTENBERG EBOOK GOOD THINGS TO EAT AS *** + + + + +Produced by Audrey Longhurst, Janet Blenkinship and the +Online Distributed Proofreading Team at http://www.pgdp.net +(This file was produced from images generously made +available by the Digital & Multimedia Center, Michigan +State University Libraries.) + + + + + + +</pre> + + + + +<div class="figcenter"><img src="images/frontispiece.jpg" alt="frontispiece" title="frontispiece" /></div> + + +<h1>GOOD THINGS TO EAT</h1> + +<h4>AS</h4> + +<h2>SUGGESTED BY RUFUS</h2> + +<h4>A COLLECTION OF PRACTICAL RECIPES FOR<br /> +PREPARING MEATS, GAME, FOWL, FISH,<br /> +PUDDINGS, PASTRIES, ETC.</h4> + +<h4>BY</h4> + +<h3>RUFUS ESTES</h3> + +<p class='center'>FORMERLY OF THE PULLMAN COMPANY PRIVATE CAR SERVICE, AND PRESENT<br /> +CHEF OF THE SUBSIDIARY COMPANIES OF THE UNITED STATES<br /> +STEEL CORPORATIONS IN CHICAGO</p> + +<div class="figcenter"><img src="images/img002.jpg" alt="motif" title="motif" /></div> + +<p class='center'>CHICAGO<br /> +PUBLISHED BY THE AUTHOR<br /> +1911<br /><br /> +Copyrighted 1911<br /> +By Rufus Estes, Chicago</p> + + + + +<hr style="width: 65%;" /> +<h2>FOREWORD</h2> + + +<div class="figleft"><img src="images/img004.jpg" alt="Ornamental 'T'" title="Ornamental 'T'" /></div><p>hat the average parent is blind to the faults of its offspring is a +fact so obvious that in attempting to prove or controvert it time and +logic are both wasted. Ill temper in a child is, alas! too often +mistaken for an indication of genius; and impudence is sometimes +regarded as a sign of precocity. The author, however, has honestly +striven to avoid this common prejudice. This book, the child of his +brain, and experience, extending over a long period of time and varying +environment, he frankly admits is not without its faults—is far from +perfect; but he is satisfied that, notwithstanding its apparent +shortcomings, it will serve in a humble way some useful purpose.</p> + +<p>The recipes given in the following pages represent the labor of years. +Their worth has been demonstrated, not experimentally, but by actual +tests, day by day and month by month, under dissimilar, and, in many +instances, not too favorable conditions.</p> + +<p>One of the pleasures in life to the normal man is good eating, and if it +be true that real happiness consists in making others happy, the author +can at least feel a sense of gratification in the thought that his +attempts to satisfy the cravings of the inner man have not been wholly +unappreciated by the many that he has had the pleasure of serving—some +of whom are now his stanchest friends. In fact, it was in response to +the insistence and encouragement of these friends that he embarked in +the rather hazardous undertaking of offering this collection to a +discriminating public.</p> + +<p>To snatch from his daily toil a few moments, here and there, in order to +arrange with some degree of symmetry, not the delicacies that would +awaken the jaded appetite of the gourmet, but to prepare an ensemble +that might, with equal grace, adorn the home table or banquet board, has +proven a task of no mean proportions. Encouraged by his friends, +however, he persevered and this volume is the results of his effort.</p> + +<p>If, when gathered around the festal board, in camp or by fireside, on +train or ship, "trying out" the recipes, his friends will pause, +retrospectively, and with kindly feelings think from whence some of the +good things emanated, the author will feel amply compensated for the +care, the thought, the labor he has expended in the preparation of the +book; and to those friends, individually and collectively, it is +therefore dedicated.</p> + + + +<hr style="width: 65%;" /> +<h2>SKETCH OF MY LIFE</h2> + + +<p>I was born in Murray County, Tennessee, in 1857, a slave. I was given +the name of my master, D. J. Estes, who owned my mother's family, +consisting of seven boys and two girls, I being the youngest of the +family.</p> + +<p>After the war broke out all the male slaves in the neighborhood for +miles around ran off and joined the "Yankees." This left us little folks +to bear the burdens. At the age of five I had to carry water from the +spring about a quarter of a mile from the house, drive the cows to and +from the pastures, mind the calves, gather chips, etc.</p> + +<p>In 1867 my mother moved to Nashville, Tennessee, my grandmother's home, +where I attended one term of school. Two of my brothers were lost in the +war, a fact that wrecked my mother's health somewhat and I thought I +could be of better service to her and prolong her life by getting work. +When summer came I got work milking cows for some neighbors, for which I +got two dollars a month. I also carried hot dinners for the laborers in +the fields, for which each one paid me twenty-five cents per month. All +of this, of course, went to my mother. I worked at different places +until I was sixteen years old, but long before that time I was taking +care of my mother.</p> + +<p>At the age of sixteen I was employed in Nashville by a restaurant-keeper +named Hemphill. I worked there until I was twenty-one years of age. In +1881 I came to Chicago and got a position at 77 Clark Street, where I +remained for two years at a salary of ten dollars a week.</p> + +<p>In 1883 I entered the Pullman service, my first superintendent being J. +P. Mehen. I remained in their service until 1897. During the time I was +in their service some of the most prominent people in the world traveled +in the car assigned to me, as I was selected to handle all special +parties. Among the distinguished people who traveled in my care were +Stanley, the African explorer; President Cleveland; President Harrison; +Adelina Patti, the noted singer of the world at that time; Booth and +Barrett; Modjeski and Paderewski. I also had charge of the car for +Princess Eulalie of Spain, when she was the guest of Chicago during the +World's Fair.</p> + +<p>In 1894 I set sail from Vancouver on the Empress of China with Mr. and +Mrs. Nathan A. Baldwin for Japan, visiting the Cherry Blossom Festival +at Tokio.</p> + +<p>In 1897 Mr. Arthur Stillwell, at that time president of the Kansas City, +Pittsburg & Gould Railroad, gave me charge of his magnificent $20,000 +private car. I remained with him seventeen months when the road went +into the hands of receivers, and the car was sold to John W. Gates +syndicate. However, I had charge of the car under the new management +until 1907, since which time I have been employed as chef of the +subsidiary companies of the United States Steel Corporation in Chicago.</p> + + + +<hr style="width: 65%;" /> +<h2>HINTS TO KITCHEN MAIDS</h2> + + +<p>It is always necessary to keep your kitchen in the best condition.</p> + +<p><b>Breakfast</b>—If a percolator is used it should first be put into +operation. If the breakfast consists of grapefruit, cereals, etc., your +cereal should be the next article prepared. If there is no diningroom +maid, you can then put your diningroom in order. If hot bread is to be +served (including cakes) that is the next thing to be prepared. Your gas +range is of course lighted, and your oven heated. Perhaps you have for +breakfast poached eggs on toast, Deerfoot sausage or boiled ham. One of +the above, with your other dishes, is enough for a person employed +indoors.</p> + +<p>When your breakfast gong is sounded put your biscuits, eggs, bread, +etc., in the oven so that they may be ready to serve when the family +have eaten their grapefruit and cereal.</p> + +<p><b>Luncheon</b>—This is the easiest meal of the three to prepare. +Yesterday's dinner perhaps consisted of roast turkey, beef or lamb, and +there is some meat left over; then pick out one of my receipts calling +for minced or creamed meats; baked or stuffed potatoes are always nice, +or there may be cold potatoes left over that can be mashed, made into +cakes and fried.</p> + +<p><b>Dinner</b>—For a roast beef dinner serve vegetable soup as the first +course, with a relish of vegetables in season and horseradish or +chow-chow pickle, unless you serve salad.</p> + +<p>If quail or ducks are to be served for dinner, an old Indian dish, wild +rice, is very desirable. Prepare this rice as follows:</p> + +<p>Place in a double boiler a cupful of milk or cream to each cupful of +rice and add salt and pepper to taste. It requires a little longer to +cook than the ordinary rice, but must not be stirred. If it becomes dry +add a little milk from time to time.</p> + +<p>Do not serve dishes at the same meal that conflict. For instance, if you +have sliced tomatoes, do not serve tomato soup. If, however, you have +potato soup, it would not be out of place to serve potatoes with your +dinner.</p> + +<p>Fish should never be served without a salad of some kind.</p> + +<p>The above are merely suggestions that have been of material assistance +to me.</p> + + + +<hr style="width: 65%;" /> +<h2>TABLE OF WEIGHTS AND MEASURES</h2> + + + + +<table border="0" cellpadding="2" width="65%" cellspacing="0" summary="TABLE OF WEIGHTS AND MEASURES"> +<tr><td align='left'>Four teaspoonfuls of a liquid equal 1 tablespoonful.</td></tr> +<tr><td align='left'>Four tablespoonfuls of a liquid equal 1/2 gill or 1/4 cup.</td></tr> +<tr><td align='left'>One-half cup equals 1 gill.</td></tr> +<tr><td align='left'>Two gills equal 1 cup.</td></tr> +<tr><td align='left'>Two cups equal 1 pint.</td></tr> +<tr><td align='left'>Two pints (4 cups) equal 1 quart.</td></tr> +<tr><td align='left'>Four cups of flour equal 1 pound or 1 quart.</td></tr> +<tr><td align='left'>Two cups of butter, solid, equal 1 pound.</td></tr> +<tr><td align='left'>One half cup of butter, solid, equals 1/4 pound 4 ounces.</td></tr> +<tr><td align='left'>Two cups of granulated sugar equal 1 pound.</td></tr> +<tr><td align='left'>Two and one half cups of powdered sugar equal 1 pound.</td></tr> +<tr><td align='left'>One pint of milk or water equals 1 pound.</td></tr> +<tr><td align='left'>One pint of chopped meat equals 1 pound.</td></tr> +<tr><td align='left'>Ten eggs, shelled, equal 1 pound.</td></tr> +<tr><td align='left'>Eight eggs with shells equal 1 pound.</td></tr> +<tr><td align='left'>Two tablespoonfuls of butter equal 1 ounce.</td></tr> +<tr><td align='left'>Two tablespoonfuls of granulated sugar equal 1 ounce.</td></tr> +<tr><td align='left'>Four tablespoonfuls of flour equal 1 ounce.</td></tr> +<tr><td align='left'>Four tablespoonfuls of coffee equal 1 ounce.</td></tr> +<tr><td align='left'>One tablespoonful of liquid equals 1/2 ounce.</td></tr> +<tr><td align='left'>Four tablespoonfuls of butter equal 2 ounces or 1/4 cup.</td></tr> +<tr><td align='left'>All measurements are level unless otherwise stated in the recipe.</td></tr> +</table> +<p><br /><br /></p> +<p><span class='pagenum'><a name="Page_11" id="Page_11">[Pg 11]</a></span></p> + + +<h2>CONTENTS</h2> + +<table border="0" cellpadding="2" width="65%" cellspacing="0" summary="CONTENTS"> +<tr><td align='left'><a href="#FISH">FISH</a></td></tr> +<tr><td align='left'><a href="#BEEF_VEAL_AND_PORK">BEEF, VEAL AND PORK</a></td></tr> +<tr><td align='left'><a href="#SALADS">SALADS</a></td></tr> +<tr><td align='left'><a href="#POULTRY_AND_POULTRY_DRESSINGS">POULTRY AND POULTRY DRESSINGS</a></td></tr> +<tr><td align='left'><a href="#LUNCH_DISHES">LUNCH DISHES</a></td></tr> +<tr><td align='left'><a href="#GAME_GRAVY_AND_GARNISHES">GAME, GRAVY AND GARNISHES</a></td></tr> +<tr><td align='left'><a href="#LENTEN_DISHES">LENTEN DISHES</a></td></tr> +<tr><td align='left'><a href="#MISCELLANEOUS">MISCELLANEOUS</a></td></tr> +<tr><td align='left'><a href="#VEGETABLES">VEGETABLES</a></td></tr> +<tr><td align='left'><a href="#SAUCES">SAUCES</a></td></tr> +<tr><td align='left'><a href="#ROLLS_BREAD_AND_MUFFINS">ROLLS, BREAD AND MUFFINS</a></td></tr> +<tr><td align='left'><a href="#PIES_AND_PASTRIES">PIES AND PASTRIES</a></td></tr> +<tr><td align='left'><a href="#CAKES_CRULLERS_AND_ECLAIRS">CAKES, CRULLERS AND ECLAIRS</a></td></tr> +<tr><td align='left'><a href="#CANDIES">CANDIES</a></td></tr> +<tr><td align='left'><a href="#ICE_CREAM_AND_SHERBETS">ICE CREAM AND SHERBETS</a></td></tr> +<tr><td align='left'><a href="#PRESERVES_PICKLES_AND_RELISH">PRESERVES, PICKLES AND RELISH</a></td></tr> +<tr><td align='left'><a href="#SOUFFLES">SOUFFLES</a></td></tr> +<tr><td align='left'><a href="#FILLING_FOR_CAKES">FILLING FOR CAKES</a></td></tr> +<tr><td align='left'><a href="#DESSERTS">DESSERTS</a></td></tr> +<tr><td align='left'><a href="#SAUCE_FOR_PUDDINGS">SAUCE FOR PUDDINGS</a></td></tr> +<tr><td align='left'><a href="#BEVERAGES">BEVERAGES</a></td></tr> +<tr><td align='left'><a href="#ADDITIONAL_RECIPES">ADDITIONAL RECIPES</a></td></tr> +<tr><td align='left'><a href="#TABLE_OF_CONTENTS">TABLE OF CONTENTS</a></td></tr> +</table> + + + + +<hr style="width: 65%;" /> +<p><br /><br /></p> +<h2>GOOD THINGS TO EAT<br /><br /><br /></h2> + +<h2>SOUPS</h2> + + +<p><b>ASPARAGUS SOUP</b>—Take three pounds of knuckle of veal and put it to +boil in a gallon of water with a couple of bunches of asparagus, boil +for three hours, strain, and return the juice to the pot. Add another +bunch of asparagus, chopped fine, and boil for twenty minutes, mix a +tablespoonful of flour in a cup of milk and add to the soup. Season with +salt and pepper, let it come to a boil, and serve at once.</p> + + +<p><b>BEAN SOUP</b>—One-half pound or one cup is sufficient for one quart of +soup. Soups can be made which use milk or cream as basis. Any kind of +green vegetable can be used with them, as creamed celery or creamed +cauliflower. The vegetable is cooked and part milk and part water or +part milk and part cream are used.</p> + + +<p><b>BISQUE OF CLAMS</b>—Place a knuckle of veal, weighing about a pound and +one-half, into a soup kettle, with a quart of water, one small onion, a +sprig of parsley, a bay leaf, and the liquor drained from the clams, and +simmer gradually for an hour and a half, skimming from time to time; +strain the soup and again place it in the kettle; rub a couple of +tablespoonfuls of butter with an equal amount of flour together and add +it to the soup when it is boiling, stirring until again boiling; chop up +twenty-five clams very fine, then place them in the soup, season and +boil for about five minutes, then add a pint of milk or cream, and +remove from the fire immediately, and serve.</p> + + +<p><b>BISQUE OF LOBSTER</b>—Remove the meat of the lobster from its shell and +cut the tender pieces into quarter-inch dice; put the ends of the +claw-meat and any tough portions in a saucepan with the bones of the +body and a little cold water and boil for twenty minutes, adding a +little water from time to time as may be necessary; put the coral to dry +in a moderate oven, and mix a little flour with some cold milk, and stir +the milk, which should be boiling, stirring over the fire for ten<span class='pagenum'><a name="Page_12" id="Page_12">[Pg 12]</a></span> +minutes, then strain the water from the bones and other parts, mix it +with milk, add a little butter, salt, pepper and cayenne to taste, and +rub the dry coral through a fine-haired sieve, putting enough into the +soup having it a bright pink color. Place the grease fat and lobster +dice in a soup tureen, strain the boiling soup over them, and serve at +once.</p> + + +<p><b>BISQUE OF OYSTERS</b>—Place about thirty medium-sized oysters in a +saucepan together with their own juice and poach them over a hot fire, +after which drain well; then fry a shallot colorless in some butter, +together with an onion, sprinkle over them a little curry and add some +of the oyster juice, seasoning with salt and red pepper. Pound the +oysters to a good firm paste, moistening them with a little of their +juice, and strain through fine tammy cloth. Warm them over the fire, but +do not let them boil; add a small quantity of thickening of potato flour +mixed with a little water. When about to serve incorporate some cream +and fine butter, garnishing with some chopped oysters and mushrooms, +mixed with breadcrumbs and herbs. Add a little seasoning of salt, pepper +and nutmeg, some raw egg yolks, and roll this mixture into ball-shape +pieces, place them on a well-buttered baking sheet in a slack oven and +poach them, then serve.</p> + + +<p><b>BLACK BEAN SOUP</b>—Wash one pint of black beans, cover with one quart of +cold water and let soak over night. In the morning pour off the water +and pour over three pints of cold water. Cook, covered, until tender, +four or five hours, add one tablespoonful of salt the last hour, rub +through a strainer, add the strained beans to the water in which they +were boiled, return to the soup kettle. Melt one tablespoonful of flour, +stir this into the hot soup, let boil, stirring constantly; add a little +pepper, slice thinly one lemon, put all the slices into the tureen and +pour the soup over. Serve very hot.</p> + + +<p><b>CHESTNUT SOUP</b>—Peel and blanch the chestnuts, boil them in salted +water until quite soft, pass through a sieve, add more water if too +thick, and a spoonful of butter or several of sweet cream. Season to +taste and serve with small squares of bread fried crisp in butter or +olive oil.</p> + + +<p><b>CHICKEN GUMBO, CREOLE STYLE</b>—For about twelve or fifteen, one young +hen chicken, half pound ham, quart fresh okra, three large tomatoes, two +onions, one kernel garlic, one small red pepper, two tablespoons flour, +three quarts boiling water, half pound butter, one bay leaf, pinch salt +and cayenne<span class='pagenum'><a name="Page_13" id="Page_13">[Pg 13]</a></span> pepper. To mix, mince your ham, put in the bottom of an +iron kettle if preferred with the above ingredients except the chicken. +Clean and cut your chicken up and put in separate saucepan with about a +quart or more of water and teaspoonful of salt; set to the side of the +fire for about an hour; skim when necessary. When the chicken is +thoroughly done strip the meat from the bone and mix both together; just +before serving add a quart of shrimps.</p> + + +<p><b>CREAM OF CELERY SOUP</b>—Chop fine one head of celery and put on to cook +in one pint of water. Boil until tender, add one pint of milk, thicken +with a spoonful of butter, season to taste, and strain. Then add one +cupful of whipped cream and serve at once.</p> + + +<p><b>EGG SOUP</b>—Beat three eggs until light, then add one-half cupful of +thick sweet cream and one cupful of milk, pour over this two quarts of +boiling water, set on the fire until it comes to a boil, season to +taste, then pour over broken bread in the tureen and serve.</p> + + +<p><b>GREEN PEA SOUP</b>—Put one quart of green peas into two cups of boiling +water, add a saltspoon of salt, and cook until tender. Rub peas and +liquor through a puree strainer, add two cups of boiling water, and set +back where the pulp will keep hot. Heat two cups of milk, add a teaspoon +of flour rubbed into a rounding tablespoon of butter, season with salt, +pepper, and a level teaspoon of sugar. Add to the hot vegetable pulp, +heat to the boiling point, and serve.</p> + + +<p><b>GREEN TOMATO SOUP</b>—Chop fine five green tomatoes and boil twenty +minutes in water to cover. Then add one quart hot milk, to which a +teaspoonful soda has been added, let come to a boil, take from the fire +and add a quarter cupful butter rubbed into four crackers rolled fine, +with salt and pepper to taste.</p> + + +<p><b>ONION SOUP</b>—Cut three onions small, put one-quarter cup of butter in a +kettle and toast one tablespoon flour till bright yellow in color; in it +mix with this the onions, pour on as much broth as is wanted, add a +little mace and let boil, then strain, allow to cook a little longer, +add yolk of two eggs, and serve.</p> + + +<p><b>PEANUT SOUP</b>—Made like a dry pea soup. Soak a pint and one-half nut +meats over night in two quarts of water. In the morning add three quarts +of water, bay-leaf, stalk of celery, blade of mace and one slice of +onion. Boil slowly for four or five hours, stirring frequently to keep +from burning. Rub through<span class='pagenum'><a name="Page_14" id="Page_14">[Pg 14]</a></span> a sieve and return to the fire, when heated +through again add one cupful of cream. Serve hot with croutons.</p> + + +<p><b>SAGO SOUP</b>—Wash one-half cup sago in warm water, add desired amount of +boiling broth (meat or chicken), a little mace, and cook until the sago +is soft, and serve.</p> + + +<p><b>SALMON SOUP</b>—Take the skin and bones from canned salmon and drain off +the oil. Chop fine enough of the fish to measure two-thirds of a cup. +Cook a thick slice of onion in a quart of milk twenty minutes in a +double boiler. Thicken with one-quarter cup of flour rubbed smooth with +one rounding tablespoonful of butter. Cook ten minutes, take out the +onion, add a saltspoon of pepper, one level teaspoon of salt and the +salmon. Rub all through a fine strainer, and serve hot. The amount of +salmon may be varied according to taste.</p> + + +<p><b>SORREL SOUP</b>—Wash thoroughly a pint of sorrel leaves and put in a +saucepan with two tablespoonfuls of butter, four or five of the large +outside leaves, a sliced onion, and a few small sprigs of parsley. Toss +over the fire for a few minutes, then sift into the pan two +tablespoonfuls of flour and stir until blended with the butter +remaining. Transfer to the soup kettle and pour in gradually, stirring +all the time, three quarts of boiling water. Cook gently for fifteen or +twenty minutes, then add a cupful of mashed potato and one of hot milk. +Season with salt, pepper and a little nutmeg. Have in the soup tureen +some croutons of bread toasted brown, pour the hot soup over them and +serve. The sorrel should be cut in fine pieces before cooking. This is +one of the delicacies of the early spring, its slightly acid flavor +making it particularly appetizing.</p> + + +<p><b>TOMATO SOUP</b>—Put one quart can of tomatoes, two cups of water, +one-half level tablespoon of sugar, one level teaspoon of salt, four +whole cloves, and four peppercorns together in a saucepan and simmer +twenty minutes. Fry a rounding tablespoon of chopped onion and half as +much minced parsley in a rounding tablespoon of butter until yellow, add +two level tablespoons of cornstarch. Stir until smooth, then turn into +the boiling soup and simmer ten minutes. Add more salt and pepper and +strain.</p> + + +<p><b>TOMATO SOUP</b>—Into a saucepan put one quart can of tomatoes and two +cups of broth from soup bones. To make this cover the bones and meat +with cold water and simmer slowly for several hours. Add to tomato and +stock a bit of bay leaf, one stalk celery cut in pieces, six +peppercorns, a level teaspoon<span class='pagenum'><a name="Page_15" id="Page_15">[Pg 15]</a></span> of salt and a rounding teaspoon of sugar. +Cook slowly until tomato is soft. Meanwhile put a rounding tablespoon of +butter in a small saucepan and when melted and hot turn in a +medium-sized onion cut fine. When this has cooked slowly until yellow, +but not browned, add enough of the tomato to dilute it, then turn all +back into the larger saucepan. Mix and press through a strainer to take +out the seeds and bits of vegetables, reheat, and serve with small +croutons.</p> + + +<p><b>TOMATO SOUP, CORNED BEEF STOCK</b>—Put one quart can tomatoes on to boil, +add six peppercorns, one-half inch blade of mace and a bit of bay leaf +the same size. Fry one sliced onion in one level tablespoonful butter or +beef fat until slightly colored, add this to the tomato, and simmer +until the tomato is quite soft, and the liquor reduced one-half. Stir in +one-fourth teaspoon of soda, and when it stops foaming turn into a puree +strainer and rub the pulp through. Put the strained tomato on to boil +again and add an equal amount of corned beef liquor, or enough to make +three pints in all.</p> + +<p>Melt one heaped tablespoon butter in a smooth saucepan, add one heaped +tablespoon cornstarch, and gradually add part of the boiling soup. Stir +as it thickens, and when smooth stir this into the remainder of the +soup. Add one teaspoon salt and one-fourth teaspoon paprika. Reserve one +pint of this soup to use with spaghetti. Serve buttered and browned +crackers with the soup.</p> + + +<p><b>VEGETABLE BROTH</b>—Take turnips, carrots, potatoes, beets, celery, all, +or two or three, and chop real fine. Then mix with them an equal amount +of cold water, put in a kettle, just bring to a boil, not allowing it to +boil for about three or four hours, and then drain off the water. The +flavor will be gone from the vegetables and will be in the broth.</p> + + +<p>VEGETABLE SOUP—Take one-half a turnip, two carrots, three potatoes, +three onions and a little cabbage. Run through a meat chopper with +coarse cutter and put to cook in cold water. Cook about three hours. If +you wish you can put a little bit of cooking oil in. When cooked add one +quart of tomatoes. This will need about six quarts of water.</p> + +<p>The most nutritious soups are made from peas and beans.</p> + + +<p><b>VEGETABLE SOUP</b> (without stock)—One-half cup each of carrot and +turnip, cut into small pieces, three-fourths cup of celery, cut fine, +one very small onion sliced thin, four level tablespoons of butter, +three-fourths cup of potato, cut into small dice,<span class='pagenum'><a name="Page_16" id="Page_16">[Pg 16]</a></span> one and one-half +quarts of boiling water, salt and pepper to taste. Prepare the +vegetables and cook the carrot, celery and onion in the butter for ten +minutes without browning. Add the potato and cook for three minutes +longer, then add the water and cook slowly for one hour. Rub through a +sieve, add salt and pepper to taste, and a little butter if desired.</p> + + +<p><b>WHITE SOUP</b>—Put six pounds of lean gravy beef into a saucepan, with +half gallon of water and stew gently until all the good is extracted and +remove beef. Add to the liquor six pounds of knuckle of veal, one-fourth +pound ham, four onions, four heads of celery, cut into small pieces, a +few peppercorns and bunch of sweet herbs. Stew gently for seven or eight +hours, skimming off the fat as it rises to the top. Mix with the crumbs +of two French rolls two ounces of blanched sweet almonds and put in a +saucepan with a pint of cream and a little stock, boil ten minutes, then +pass through a silk sieve, using a wooden spoon in the process. Mix the +cream and almonds with the soup, turn into a tureen, and serve.</p> + + +<p><b>WINE SOUP</b>—Put the yolks of twelve eggs and whites of six in an +enameled saucepan and beat thoroughly. Pour in one and a half breakfast +cupfuls of water, add six ounces of loaf sugar, the grated rind and +strained juice of a large lemon, one and one-half pints of white wine. +Whisk the soup over a gentle fire until on the point of boiling, +removing immediately. Turn into a tureen, and serve with a plate of +sponge cakes or fancy biscuits. (This soup should be served as soon as +taken from fire.)</p> + + +<p><b>CHESTNUT SOUP</b>—Peel and blanch the chestnuts, boil them in salted +water until quite soft, pass through a sieve, add more water if too +thick, and a spoonful of butter or several of sweet cream, season to +taste, and serve with small squares of bread fried crisp in butter or +olive oil.<span class='pagenum'><a name="Page_17" id="Page_17">[Pg 17]</a></span></p> + + + +<hr style="width: 65%;" /> +<h2><a name="FISH" id="FISH"></a>FISH</h2> + + +<p><b>BOILED CODFISH, WITH CREAM SAUCE</b>—Take out the inside of a cod by the +white skin of the belly, taking care to remove all blood. Place the fish +in a kettle with salted cold water; boil fast at first, then slowly. +When done take out and skin. Pour over it a sauce made as follows:</p> + +<p>One-fourth pound butter put into a stewpan with one tablespoonful of +flour, moistened with one pint of cream or rich milk, and salt and +pepper, and also one teaspoonful essence of anchovies. Place the pan +over the fire and let thicken, but not boil.</p> + + +<p><b>BOILED MACKEREL</b>—Prepare and clean some mackerel. Put in water and +boil until they are done. When cooked, drain and put the mackerel on a +hot dish. Blanch some fennel in salted water. When it is soft drain and +chop finely. Put one tablespoonful in half pint of butter sauce. Serve +in a sauce boat with the fish.</p> + + +<p><b>BOILED SALMON WITH SAUCE TARTARE</b>—Scrape the skin of the fish, wipe, +and if you have no regular fish kettle with a perforated lid, tie in a +piece of cheesecloth and place gently in a kettle of boiling salted +water. Push the kettle back on the fire (where it will simmer gently, +instead of boiling hard) and cook, allowing about six minutes to the +pound. Remove carefully, drain, and chill. If the fish breaks and looks +badly take out the bones, flake, pile lightly on the platter and pour +the sauce over it. This may be a hot sauce Hollandaise or a cold sauce +tartare.</p> + + +<p><b>BROILED MACKEREL</b>—Draw and wash the mackerel. Cut off heads and rub +over with salt and leave for an hour. Rub a gridiron with olive oil, lay +the mackerel on it and broil over a charcoal fire. Place some chopped +parsley and onions on a hot dish, with the hot fish, squeezing over the +mackerel a little lemon juice. Serve hot.<span class='pagenum'><a name="Page_18" id="Page_18">[Pg 18]</a></span></p> + + +<p><b>BROILED MACKEREL, WITH BLACK BUTTER</b>—Take some mackerel, open and +remove bones. Season with butter, pepper, and salt. Place the fish on a +gridiron and broil over a clear fire. Put a part of the butter in a +saucepan and stir it over the fire until it is richly browned, squeezing +into it a little lemon juice. Place the fish on a hot dish, arrange some +sprigs of parsley around it, and pour over it the butter sauce, and +serve hot.</p> + + +<p><b>CODFISH CONES</b>—When it is not convenient to make and fry fish balls +try this substitute. Pick enough salt codfish into shreds to measure two +cups and let stand in cold water for two or more hours, then drain dry. +Make a sauce from one cup of hot milk, two level tablespoons each of +flour and butter, and cook five minutes. Mash and season enough hot +boiled potatoes to measure two cups, add the sauce and the fish and beat +well with a fork. Shape in small cones, set on a butter pan, brush with +melted butter and scatter fine bread crumbs over. Set in oven to brown.</p> + + +<p><b>CODFISH HASH</b>—Take a cup of cooked cod, pick in pieces and soak in +cold water for twelve hours. Boil some potatoes and add them to the +finely chopped fish, a little at a time. Put in a saucepan with some +butter and stir. Let it cook gently.</p> + + +<p><b>FINNAN HADDIE FISH CAKES</b>—The finnan haddie parboiled with an equal +quantity of mashed potatoes, season with melted butter, salt and pepper, +add a beaten egg, and mold into cakes.</p> + + +<p><b>FISH, EAST INDIA STYLE</b>—Peel two medium-sized onions, cut into thin +slices. Put in a stewpan with a small lump of butter and fry until +lightly browned. Pour over them some white stock, judging the quantity +by that of the fish; one ounce of butter, little curry powder, salt, +lemon juice, a little sugar, and cayenne pepper. Boil the stock for +fifteen or twenty minutes, then strain into a stewpan, skim and put in +the fish, having it carefully prepared. Boil gently, without breaking +the fish. Wash and boil half a cup of rice in water, and when cooked it +should be dried and the grains unbroken. Turn the curry out on a hot +dish, garnish with croutons of fried bread. Serve hot, with the rice in +separate dish.</p> + + +<p><b>FISH EN CASSEROLE</b>—One of those earthen baking dishes with +close-fitting cover of the same ware and fit for placing on the table is +especially useful for cooking fish. For instance, take two pounds of the +thick part of cod or haddock, both<span class='pagenum'><a name="Page_19" id="Page_19">[Pg 19]</a></span> of which are cheap fish. Take off +the skin and lay in the casserole. Make a sauce from two cups of milk +heated, with a good slice of onion, a rounding tablespoon of minced +parsley, a small piece of mace, a few gratings of the yellow rind of +lemon, half a level teaspoon of salt, and a little white pepper. Cook in +the top of a double boiler for twenty minutes. Heat one-quarter cup of +butter in a saucepan, add three level tablespoons of flour, and cook +smooth, turn on the hot milk after straining out the seasonings. Cook +until thick and pour over the fish. Cover and bake half hour, then if +the fish is done serve in the same dish with little finely minced +parsley scattered over.</p> + + +<p><b>LOUISIANA COD</b>—Melt one-quarter cup of butter and let it begin to +color, add two level tablespoons of flour and stir until smooth. Add one +cup of water and cook five minutes. Add half a level teaspoon of salt, +half as much pepper, and a teaspoon of lemon juice. Chop fine one +medium-size onion and one small green pepper, after taking out the +seeds. Brown them in two tablespoons of butter, add one cup of strained +tomatoes, a bit of bay leaf, and the prepared sauce. Put slices of cod +cut an inch thick into a casserole, pour on the sauce, cover closely, +and bake in a slow oven three-quarters of an hour.</p> + + +<p><b>METELOTE OF HADDOCK</b>—Wash and skin the haddock and remove the flesh +from the bones in firm pieces suitable for serving. Put the head, bones +and trimmings to cook in cold water and add a small sliced onion and +salt and pepper. Boil six good-sized onions until tender, then drain and +slice and put half of them into a buttered baking dish. Arrange the +pieces of fish on these, sprinkle with salt and pepper, then add the +remaining onions. Drain the fish from the trimmings, add to it two +tablespoons lemon juice and pour it over onions and fish. Cover very +closely and cook in the oven until the fish is tender. Then drain off +the liquid, heat it to the boiling point, and thicken it with two eggs +slightly beaten and diluted with a little of the hot liquid. Arrange the +onions on a hot platter and place the fish on top, then pour over the +thickened liquid.</p> + + +<p><b>A MOLD OF SALMON</b>—If where one cannot get fresh fish, the canned +salmon makes a delicious mold. Serve very cold on a bed of crisp lettuce +or cress. Drain off the juice from a can of salmon, and flake, picking +out every fragment of bone and skin. Mix with the fish one egg lightly +beaten, the juice of a half lemon, a cup fine dry bread crumbs, and salt +and pepper to season. Pack in a buttered mold which has a tight-fitting<span class='pagenum'><a name="Page_20" id="Page_20">[Pg 20]</a></span> +tin cover, steam for two hours, and cool. After it gets quite cold set +on the ice until ready to carve.</p> + + +<p><b>OYSTERS A LA POULETTE</b>—One quart oysters, four level tablespoons +butter, four level tablespoons flour, one-half level teaspoon salt, +one-fourth level teaspoon celery salt, one-half cup oysters liquor, one +cup each of chicken stock and milk, juice one-half lemon. Look over the +oysters, heat quickly to the boiling point, then drain and strain the +liquor through cheesecloth. Melt the butter, add the flour, salt and +celery salt, and when blended add the oyster liquor, chicken stock and +milk, stirring until thick and smooth. Cook for five minutes, then add +the oysters and lemon juice, and serve at once.</p> + + +<p><b>OYSTER FRICASSE</b>—Put one pint of oysters into a double boiler or into +the top of the chafing dish. As soon as the edges curl add the slightly +beaten yolks of three eggs, a few grains of pepper and half a teaspoon +of salt. Set over hot water and as soon as the egg thickens add a +teaspoon of lemon juice. Spread on slices of toasted brown bread and +garnish with celery tips. Celery salt is a good addition to the +seasoning.</p> + + +<p><b>RECHAUFFE OF FINNAN HADDIE</b>—Cover a finnan haddie with boiling water +and let it simmer for twenty minutes, then remove the kettle and flake, +discarding the skin and bones. For three cups of fish scald two cups of +thin cream and add to the fish. Season with paprika or a dash of +cayenne, and when thoroughly heated stir in the yolks of two eggs, +diluted with a little hot cream.</p> + + +<p><b>SCALLOPED CLAMS IN SHELL</b>—Chop the clams very fine and season with +salt and cayenne pepper. In another dish mix some powdered crackers, +moistened first with warm milk, then with clam liquor, a beaten egg and +some melted butter, the quantity varying with the amount of clams used; +stir in the chopped clams. Wash clean as many shells as the mixture will +fill, wipe and butter them, fill heaping full with the mixture, +smoothing with a spoon. Place in rows in a baking pan and bake until +well browned. Send to the table hot.</p> + + +<p><b>SCALLOPED SHRIMPS</b>—Make a sauce with a level tablespoon of cornstarch, +a rounding tablespoon of butter and one cup of milk cooked together five +minutes. Season with one-quarter level teaspoon of salt and a few grains +of cayenne. Add one can of shrimps after removing all bits of shell and +mincing them fine. Use, if preferred, the same amount of fresh shrimps. +Put into buttered scallop shells, scatter fine bread crumbs over<span class='pagenum'><a name="Page_21" id="Page_21">[Pg 21]</a></span> the +top of each, and dot with bits of butter. Set in a quick oven to brown +the crumbs, and serve hot in the shells.</p> + + +<p><b>STEWED CODFISH</b>—Take a piece of boiled cod, remove the skin and bones +and pick into flakes. Put these in a stewpan, with a little butter, +salt, pepper, minced parsley and juice of a lemon. Put on the fire and +when the contents of the pan are quite hot the fish is ready to serve.</p> + + +<p><b>CODFISH CONES</b>—When it is not convenient to make and preparation into +shapes, dip them into egg beaten with cream, then in sifted breadcrumbs +and let them stand for half an hour or so to dry; then fry them a +delicate color after plunging into boiling lard. Take them out, drain, +place on a napkin on a dish and serve. The remainder of the chicken +stock may be used for making consomme or soup.</p> + + + +<hr style="width: 65%;" /> +<h2><a name="BEEF_VEAL_AND_PORK" id="BEEF_VEAL_AND_PORK"></a>BEEF, VEAL AND PORK</h2> + + +<p><b>BEEF EN CASSEROLE</b>—Have a steak cut two inches thick and broil two +minutes on each side. Lay in a casserole and pour round two cups of rich +brown sauce; add three onions cut in halves.</p> + + +<p><b>BEEF HASH CAKES</b>—Chop cold corned beef fine and add a little more than +the same measure of cold boiled potatoes, chopped less fine than the +beef. Season with onion juice, make into small cakes, and brown in +butter or beef drippings; serve each cake on a slice of buttered toast +moistened slightly.</p> + + +<p><b>BEEF RAGOUT</b>—Another way to serve the remnants of cold meat is to melt +one rounding tablespoon of butter in a pan and let it brown lightly. Add +two rounding tablespoons of flour and stir until smooth and browned; add +one cup of strained tomato and one cup of stock or strained gravy, or +part gravy and part water. When this sauce is thickened add two cups of +meat cut in small, thin slices or shavings. Stir until heated through +and no longer, as that will harden the meat. Season with salt and +pepper, and serve at once.<span class='pagenum'><a name="Page_22" id="Page_22">[Pg 22]</a></span></p> + + +<p><b>BOILED BONED HAM</b>—Wash a ham, place it in a saucepan, cover with cold +water and boil for four or five hours, according to its size. Take out +the bone, roll the ham and place it in a basin with a large weight on +top. When cold put it on a dish, garnish with parsley, and serve.</p> + + +<p><b>BONED HAM</b>—Have the bone taken from a small ham and put into a kettle +of cold water with one onion cut in quarters, a dozen cloves, and a bay +leaf. Cook slowly until tender and do not test it until you have allowed +fifteen minutes to the pound. Take from the kettle, remove the skin, +brush with beaten egg, sprinkle with bread crumbs and set in the oven to +brown.</p> + + +<p><b>BREADED CUTLETS</b>—Have the cutlets cut into portions of the right size +for serving. Dust each side with salt and pepper. Beat one egg with a +tablespoon of cold water, dip the cutlets in this and roll in fine bread +crumbs. Fry three slices of salt pork in the frying-pan and cook the +cutlets in this fat. As veal must be well done to be wholesome, cook it +slowly about fifteen minutes. Serve with a gravy made from the contents +of the pan or with a tomato sauce.</p> + + +<p><b>BROILED LIVER AND BACON</b>—As broiling in most cases is wasteful, the +liver and bacon are generally fried together, but the dish is somewhat +spoiled by this method. The best way is to fry the well-trimmed slices +of bacon, and after having washed and sliced the liver, say a third of +an inch thick, dry it on a cloth and dip in flour. Place in the bacon +fat and broil over a clear fire, adding pepper and salt while cooking. +When done lay on a dish, placing a piece of bacon on each piece of +liver.</p> + + +<p><b>BROILED PIG'S FEET</b>—Thoroughly clean as many pig's feet as are +required, and split lengthwise in halves, tying them with a broad tape +so they will not open in cooking. Put in a saucepan with a seasoning of +parsley, thyme, bay leaf, allspice, carrots and onions, with sufficient +water to cover. Boil slowly until tender, and let them cool in the +liquor. Dip in the beaten yolks of eggs and warmed butter. Sprinkle with +salt and pepper and cover with bread crumbs seasoned with very finely +chopped shallot and parsley. Put on a gridiron over a clear fire and +broil until well and evenly browned. Unbind and arrange on a dish, +garnish with fried parsley and serve.</p> + + +<p><b>BROILED SHEEP'S KIDNEYS</b>—To broil sheep's kidneys cut them open, put +them on small skewers. Season with salt and pepper and broil. When done +serve with shallot or maitre d'hotel sauce.<span class='pagenum'><a name="Page_23" id="Page_23">[Pg 23]</a></span></p> + + +<p><b>BRUNSWICK STEW</b>—Cut up one chicken, preferably a good fat hen, cover +with cold water, season with salt and pepper, and cook slowly until +about half done. Add six ears of green corn, splitting through the +kernels, one pint butter beans and six large tomatoes chopped fine. A +little onion may be added if desired. Cook until the vegetables are +thoroughly done, but very slowly, so as to avoid burning. Add strips of +pastry for dumplings and cook five minutes. Fresh pork can be used in +place of the chicken and canned vegetables instead of the fresh.</p> + + +<p><b>CALVES' TONGUES</b>—Wash and put into a saucepan with half a dozen slices +of carrot, an onion sliced, five cloves, a teaspoon of whole +peppercorns, and half a level tablespoon of salt. Cover with boiling +water and simmer until tender. Drain and cool a little, then take off +the skin. Drop back into the hot liquid to reheat. Serve with a sauce. +Melt one-quarter cup of butter, add three slightly rounding tablespoons +of flour, stir and cook until browned, add two cups of broth, brown +stock of rich gravy melted in hot water, one-half level teaspoon of +salt, the same of paprika, a saltspoon of allspice, one tablespoon of +vinegar, a few grains of cayenne, and half a tablespoon of capers. Pour +over the tongues and serve.</p> + + +<p><b>CORNED BEEF HASH</b>—To two cups of chopped cold corned beef, add two +cups of chopped cold boiled potatoes. Heat three tablespoons of bacon +fat in a frying pan and add the meat and potato, add pepper and salt, if +necessary, and moisten with water. Cook slowly until a nice brown +underneath. Roll from the pan on to a hot platter. Garnish with parsley +and serve with pickled beets.</p> + + +<p><b>ENGLISH POT ROAST</b>—Cut one pound of cold roast into two-inch pieces, +slice four good sized potatoes thin, also one onion, into a deep dish, +put a layer of the beef, one of potatoes, one of onions, salt and +pepper, another layer of meat, potatoes and onions, season again, add +one cup gravy, and over all put a thick layer of potatoes. Bake three +hours—the longer and slower the better.</p> + + +<p><b>FRANKFORT SAUSAGE</b>—For this use any part of the pig, but equal +quantities of lean and fat. Mince fine, season with ground coriander +seed, salt, pepper, and a small quantity of nutmeg. Have ready skins, +well cleaned and soaked in cold water for several hours, fill with the +seasoned meat, secure the ends and hang in a cool, dry place until +needed.<span class='pagenum'><a name="Page_24" id="Page_24">[Pg 24]</a></span></p> + + +<p><b>FRIED HAM</b>—Cut off a thick slice of ham. Place in a saucepan over the +fire, with sufficient water to cover and let come to a boil. Pour off +the water, and fry the ham slowly until it is brown on both sides. +Season with pepper and serve. Eggs are usually served with fried ham. +They may be fried in the same pan or separately, in sufficient grease to +prevent burning. Season with salt and pepper, place around the ham.</p> + + +<p><b>HAM AND CHICKEN PIE</b>—Trim off the skin of some cold chicken and cut +the meat into small pieces. Mix with an equal quantity of finely chopped +lean ham and a small lot of chopped shallot. Season with salt, pepper +and pounded mace, moisten with a few tablespoonfuls of white stock. +Butter a pie dish, line the edges with puff paste and put in the +mixture, placing puff paste over the top. Trim it around the edges, +moisten and press together, cut a small hole in the top, and bake in a +moderate oven. When cooked, pour a small quantity of hot cream through +the hole in the top of the pie, and serve.</p> + + +<p><b>HAM CROQUETTES</b>—Chop very fine one-fourth of a pound of ham; mix with +it an equal quantity of boiled and mashed potatoes, two hard boiled eggs +chopped, one tablespoonful chopped parsley. Season to taste. Then stir +in the yolk of an egg. Flour the hands and shape the mixture into small +balls. Fry in deep fat. Place on a dish, garnish with parsley and serve.</p> + + +<p><b>HASH WITH DROPPED EGGS</b>—Mince or grind cold cooked meat and add +two-thirds as much cold chopped vegetables. The best proportions of +vegetables are half potato and one-quarter each of beets and carrots. +Put a little gravy stock or hot water with butter melted in it, into a +saucepan, turn in the meat and vegetables and heat, stirring all the +time. Season with salt, pepper, and a little onion juice if liked. Turn +into a buttered baking dish, smooth over, and set in the oven to brown. +Take up and press little depressions in the top, and drop an egg into +each. Set back into the oven until the egg is set, but not cooked hard. +Serve in the same dish.</p> + + +<p><b>LAMB CHOPS EN CASSEROLE</b>—Trim off the superfluous fat from the chops, +and place them in a casserole with a medium sized onion, sliced and +separated into rings. Cover each layer of chops with the onion rings, +then add a pint of boiling water. Cover and cook for one hour and +one-half in a moderate oven. Add salt and pepper and some sliced carrot, +and cook until the carrot is tender. Remove the chops to a hot platter +and pour over them the gravy which may be thickened, then garnish with +the carrot.<span class='pagenum'><a name="Page_25" id="Page_25">[Pg 25]</a></span></p> + + +<p><b>LAMB CURRY</b>—Cut the meat into small pieces, (and the inferior +portions, such as the neck can be utilized in a curry), roll in flour +and fry in hot olive oil, pork fat, or butter, until a rich brown. Mince +or slice an onion and fry in the same way. Then put into a saucepan, +cover with boiling water, and simmer until the bones and gristly pieces +will slip out. When the meat is sufficiently tender add a cupful each +strained tomato and rice, then a powder. Cook ten minutes longer and +serve.</p> + + +<p><b>MEAT PIE</b>—Chop fine, enough of cold roast beef to make two cupfuls, +also one small onion, pare as many potatoes as desired and boil, mash +and cream as for mashed potatoes. Drain a cupful of tomato liquid free +from seeds, stir meat, onion and tomato juice together, put in a deep +dish, spread potatoes over the top and bake in a hot oven.</p> + + +<p><b>MINCED MUTTON</b>—Mince the meat from a cold roast of mutton, put into a +saucepan. Make a roux, moisten with a little stock and season with salt +and pepper, adding butter and some gherkins. Put the minced meat into +the sauce and let it cook without boiling. Serve with thin slices of +bread around the plate.</p> + + +<p><b>PIG'S EARS, LYONNAISE</b>—Singe off all the hair from pig's ears, scrape +and wash well and cut lengthwise into strips. Place them in a saucepan +with a little stock, add a small quantity of flour, a few slices of +onion fried, salt and pepper to taste. Place the pan over a slow fire +and simmer until the ears are thoroughly cooked. Arrange on a dish, add +a little lemon juice to the liquor and pour over the ears. Serve with a +garnish of fried bread.</p> + + +<p><b>PORK CUTLETS AND ANCHOVY SAUCE</b>—Broil on a well greased gridiron, over +the fire, nicely cut and trimmed cutlets of pork. Place frills on the +bones of the cutlets. Serve very hot with Anchovy Sauce.</p> + + +<p><b>RAGOUT OF COOKED MEAT</b>—Cut one pint of cold meat into half-inch dice, +removing the fat, bone and gristle. Put the meat into a stew pan, cover +with boiling water and simmer slowly two or three hours or until very +tender. Then add half a can of mushrooms cut fine, two tablespoons of +lemon juice and salt and pepper to taste. Wet one tablespoonful of +cornstarch to a smooth paste with a little cold water and stir into the +boiling liquor, add a teaspoon of caramel if not brown enough. Cook ten +minutes and serve plain or in a border of mashed potatoes. The seasoning +may be varied by using one teaspoon of curry powder, a few grains of +cayenne or half a tumbler of currant jelly and salt to taste.<span class='pagenum'><a name="Page_26" id="Page_26">[Pg 26]</a></span></p> + + +<p><b>RICE AND BEEF CROQUETTES</b>—To use up cold meat economically combine two +cups of chopped beef or mutton with two cups of freshly boiled rice. +Season well with salt, pepper, onion juice, a large teaspoon of minced +parsley, and a teaspoon of lemon juice. Pack on a large plate and set +away to cool. After the mixture is cold, shape into croquettes, dip into +beaten egg, roll in fine crumbs and fry in smoking hot fat.</p> + + +<p><b>ROLLED RIB ROAST</b>—Have the backbone and ribs removed and utilize them +for making a stew for lunch. Tie the meat into a round shape and +sprinkle it with salt and pepper, then dredge with flour and place in a +dripping pan. Have the oven hot when the meat is first put into it, in +order that it may be seared over quickly to prevent the juices from +escaping. Then reduce the heat and baste with the fat in the pan. When +done place on a hot platter and surround with riced potato.</p> + + +<p><b>SHEEP'S BRAINS, WITH SMALL ONIONS</b>—Take sheep's brains. Soak in +lukewarm water and blanch. Stew with thin slices of bacon, a little +white wine, parsley, shallots, cloves, small onions, salt and pepper. +When done arrange the brains on a dish, with the onion's around; reduce +the sauce and serve. Calves' brains may be dressed in the same way.</p> + + +<p><b>SHEEP'S TONGUES</b>—Sheep's tongues are usually boiled in water and then +broiled. To dress them, first skin and split down the center. Dip them +in butter or sweet oil, mixed with parsley, green onions, mushrooms, +clove of garlic, all shredded fine, salt and pepper. Then cover with +bread crumbs and broil. Serve with an acid sauce.</p> + + +<p><b>SHOULDER OF VEAL BRAISED</b>—Buy a shoulder of veal and ask the butcher +to bone it and send the bones with the meat. Cover the bones with cold +water and when it comes to a boil skim, then add a little onion and +carrot and a few seasoning herbs and any spices desired. Simmer gently +for an hour or so until you have a pint of stock. To make the stuffing +take a stale loaf, cut off the crust and soak in a little cold water +until soft. Rub the crumbs of the loaf as fine as possible in the hands, +then add to the soaked and softened crust. Chop a half cup of suet fine, +put into a frying pan a tablespoon of the suet, and when hot add an +onion chopped fine. Cook until brown then add to the bread with regular +poultry seasoning or else salt, pepper, and a bit of thyme. Mix well and +stuff the cavity in the shoulder, then pull the flaps of the meat over +and sew up. Put the rest of the<span class='pagenum'><a name="Page_27" id="Page_27">[Pg 27]</a></span> suet in the frying pan and having +dusted the meat with flour, salt and pepper and a sprinkling of sugar, +brown on all sides in the fat into the bottom of the braising pan, which +may be any shallow iron pot or granite kettle with a tight cover, put a +layer of thin sliced onions and carrots, a bit of bay leaf and sprigs of +parsley, and on this lay the meat. Add two or three cloves, pour hot +stock around it, cover closely and braise in a hot oven for three hours.</p> + + +<p><b>SPANISH CHOPS</b>—Gash six French chops on outer edge, extending cut more +than half way through lean meat. Stuff, dip in crumbs, egg and crumbs, +fry in deep fat five minutes and drain on brown paper.</p> + +<p>For the stuffing mix six tablespoons of soft bread crumbs, three +tablespoons of chopped cooked ham, two tablespoons chopped mushroom +caps, two tablespoons melted butter, salt and pepper to taste.</p> + + +<p><b>HARICOT OF MUTTON</b>—To make a la bourgeoise, cut a shoulder of mutton +in pieces about the width of two fingers. Mix a little butter with a +tablespoonful of flour and place over a slow fire, stirring until the +color of cinnamon. Put in the pieces of meat, giving them two or three +turns over the fire, then add some stock, if you have it, or about half +pint of hot water, which must be stirred in a little at a time. Season +with salt, pepper, parsley, green onions, bay leaf, thyme, garlic, +cloves, and basil. Set the whole over a slow fire and when half done +skim off as much fat as possible. Have ready some turnips, cut in +pieces, and stew with the meat. When done take out the herbs and skim +off what fat remains, reducing the stock if too thin.</p> + + +<p><b>VEAL CROQUETTES</b>—Make a thick sauce from one cup of milk, two level +tablespoons of butter, and four level tablespoons of flour. Cook five +minutes, season with salt, pepper and celery salt, and a few drops of +lemon juice, and a tablespoon of finely minced parsley. Add two cups of +cold cooked veal chopped fine and cool the mixture. Shape into little +rolls, dip in an egg beaten with one tablespoon of water then roll in +fine bread crumbs. Fry in deep smoking hot fat. Be sure to coat the +whole surface with egg and to have the fat very hot, as the mixture has +been cooked once and merely needs beating to the center and browning on +the outside.</p> + + +<p><b>VEAL LOAF</b>—Mince fine three pounds lean raw veal and a quarter of a +pound of fat pork. Add a half onion chopped fine or grated, a +tablespoonful of salt, a teaspoonful pepper and a tea<span class='pagenum'><a name="Page_28" id="Page_28">[Pg 28]</a></span>spoonful seasoning +herbs. Mix well, add two-thirds of a cup cracker crumbs, a half cup veal +gravy, the yolk of one egg and the whites of two beaten together. Form +into a loaf, pressing firmly together. Brush over with the yolk of an +egg, dust with finely rolled cracker crumbs and set in a greased rack in +the dripping pan. When it begins to brown, turn a cup of hot water into +the pan and baste frequently until done. It will take about an hour and +a half in a moderate oven.</p> + + +<p><b>VEAL PATTIES</b>—Make a sauce of two level tablespoons each of butter and +flour, one cup of stock or boiling water, and one cup of thin cream. +Cook five minutes, add two cups of finely chopped cooked veal, half a +level teaspoon of salt, a saltspoon of pepper, also the beaten yolks of +two eggs, and a tablespoon of finely minced parsley. As soon as the egg +thickens take from the fire and fill hot pastry cases.</p> + + +<p><b>VIRGINIA STEW</b>—A half grown chicken or two squirrels, one slice of +salt pork, twelve large tomatoes, three cups of lima beans, one large +onion, two large Irish potatoes, twelve ears of corn, one-fourth pound +of butter, one-fourth pound of lard, one gallon of boiling water, two +tablespoonfuls salt and pepper; mix as any ordinary soup and let it cook +for a couple of hours or more, then serve.</p> + + +<p><b>BROILING STEAK</b>—While many prefer steak fairly well done, still the +great majority desire to have it either rare, or certainly not overdone. +For those who wish a steak well done—completely through—and still not +to have the outside crisp to a cinder, it is necessary to cut the steak +possibly as thin as one-half inch, and then the outside can have that +delicious and intense scorching which quickly prevents the escape of +juices, and also gives the slightly burned taste which at its perfect +condition is the most delicious flavor from my own preference that can +be given to a steak. By this I do not mean a steak burned to a cinder, +but slightly scorched over a very hot fire.</p> + + +<p><b>FOR RARE BROILED STEAK</b>—For those who are fond of rare steak it can be +cut from one inch to one and one-quarter inches in thickness and the +outside thoroughly and quickly broiled, leaving the inside practically +only partially cooked, so that the blood will follow the knife and still +the steak has been heated completely through and a thin crust on either +side has been well cooked, which has formed the shell to retain the +juices.</p> + + +<p><b>PROPERLY FRYING STEAK</b>—To fry steak properly (although some claim it +is not proper to fry steak under any cir<span class='pagenum'><a name="Page_29" id="Page_29">[Pg 29]</a></span>cumstances), it is necessary to +have the butter, oleo, fat or grease piping hot, for two reasons: First, +the steak sears over quickly, and the juices are thus retained within +the steak to better advantage than by the slow process of cooking, but +even more important is the fact that the incrustation thus formed not +only holds the juices within the steak, but prevents the fat from +penetrating and making the steak greasy, soggy and unattractive. As a +rule, however, we must acknowledge that broiled steak is in varying +degrees largely superior to fried steak.</p> + + +<p><b>BROILED LOIN STEAKS</b>—Two loin steaks of about a pound each: season +with salt and pepper to taste, baste on either side with a little oil. +Place on a broiler over a bright charcoal fire, and broil for six +minutes, on each side. Serve on a hot dish with Bordeaux sauce and +garnish with rounds of marrow.</p> + + +<p><b>FRIED HAMBURG STEAK, WITH RUSSIAN SAUCE</b>—Select a piece of buttock +beef, remove the fat and chop very fine. Add finely chopped shallot, two +eggs, salt, pepper, and grated nutmeg. Mix well and form into balls. +Roll in bread crumbs and fry with a little clarified butter four or five +minutes, turning frequently. Serve with Russian sauce.</p> + + +<p><b>FRIED SAUSAGE MEAT</b>—Roll sausage meat into small balls, wrapping each +in a thin rasher of bacon and fasten with a skewer. Fry lightly in a +little butter. Serve with fried parsley and croutons of fried bread. +Serve hot.</p> + + +<p><b>ROAST BEEF, AMERICAN STYLE</b>—Lay the meat on sticks in a dripping pan, +so as not to touch the water which is placed in the bottom of the pan. +Season with salt and pepper and roast for three or four hours, basting +frequently. When done sift over the top browned cracker crumbs and +garnish with parsley.</p> + + +<p><b>ROAST BEEF ON SPIT</b>—Remove most of the flap from sirloin and trim +neatly. Have a clear brisk fire and place the meat close to it for the +first half hour, then move it farther away, basting frequently, and when +done sprinkle well with salt. The gravy may be prepared by taking the +meat from the dripping pan which will have a brown sediment. Pour in +some boiling water and salt. Strain over the meat. A thickening of flour +may be added if necessary. Garnish with horseradish and serve with +horseradish sauce.</p> + + +<p><b>ROAST RIBS OF BEEF</b>—Break off the ends of the bones of the desired +amount of ribs; take out the shin-bone, and place<span class='pagenum'><a name="Page_30" id="Page_30">[Pg 30]</a></span> the meat in a baking +pan. Sprinkle with salt and spread some small lumps of butter over it +and dust with flour, baking in a moderate oven till done. Serve hot and +garnish with horseradish.</p> + + +<p><b>ROAST SHOULDER OF PORK</b>—Remove the bone from a shoulder of pork and +spread it over inside with a stuffing of sage and onions, filling the +cavity where the bone was taken out. Roll up and secure with a string, +put in a pan and roast in a very hot oven till done. When done put on a +dish, skim off the fat in the pan, add a little water and a tablespoon +of made mustard, boil the gravy once and pass through a strainer over +the meat and serve.</p> + + +<p><b>SMOKED BEEF WITH CREAM</b>—Place the finely minced beef in a stewpan with +a lump of butter, cooking it for two minutes, and moisten slightly with +a little cream, add two tablespoonfuls of bechamel sauce. Serve as soon +as it boils up.</p> + + +<p><b>STEAK</b>—Cut the steak half an inch thick from between the two ribs, +remove all gristle and fat, and trim in the shape of a flat pear. +Sprinkle both sides with salt, pepper and oil to prevent outside +hardening. Broil ten minutes over a moderate and even fire. Place about +four ounces of maitre d'hotel butter on a dish. Lay the steak upon it +and garnish with fried potatoes, serving either piquant, D'Italian, or +tomato sauce.</p> + + +<p><b>STEWED SAUSAGE WITH CABBAGE</b>—Procure a medium sized white cabbage, +remove all the green leaves, and cut it into quarters, removing the +center stalks. Wash thoroughly in cold water, drain well and cut into +small pieces. Put in boiling salted water for five minutes. Take out and +put in cold water and cool moderately. Drain in a colander and put in a +saucepan with one gill of fat from soup stock or one ounce of butter. +Season with a pinch of salt and one-half pinch of pepper, a medium sized +onion and a carrot cut into small quarters. Put on the cover of the +saucepan, set on a moderate fire and cook for half an hour. Take twelve +sausages, prick them with a fork, add them to the cabbage and allow all +to cook together for twelve minutes. Dress the cabbage on a hot dish and +arrange the sausages and carrot on top. Serve very hot.</p> + + +<p><b>SUCKLING PIG</b>—The pig should not be more than a month or six weeks +old, and if possible should be dressed the day after it is killed. +First, scald it as follows: Soak the pig in cold water for fifteen +minutes, then plunge it into boiling water. Hold it by the head and +shake around until the hairs begin to loosen.<span class='pagenum'><a name="Page_31" id="Page_31">[Pg 31]</a></span> Take out of the water and +rub vigorously with a coarse towel, until all hairs are removed. Cut the +pig open, remove the entrails, wash thoroughly in cold water. Dry on a +towel, cut the feet off at the first joint leaving enough skin to turn +over and keep it wrapped in a wet cloth until ready for use.</p> + + + +<hr style="width: 65%;" /> +<h2><a name="SALADS" id="SALADS"></a>SALADS</h2> + + +<p><b>ASPARAGUS SALAD</b>—Cook the asparagus in salted water, drain and chill. +Serve with French dressing or sprinkle lightly with a little oil +dressing; let stand a half hour and serve with mayonnaise or boiled +dressing as any one of the three distinct kinds is appropriate with this +salad.</p> + + +<p><b>BEET SALAD</b>—Bake the beets until tender, remove the skins and place +them in the ice box to chill. Shred a white cabbage finely and sprinkle +well with salt and use lettuce leaves to line the salad bowl. Slice the +beets, place them on the lettuce, spread with a layer of cabbage, +garnish with sliced beets cut in points and dress with mayonnaise or +boiled dressing.</p> + + +<p><b>BIRDS NEST SALAD</b>—Have ready as many crisp leaves of lettuce as may be +required to make a dainty little nest for each person. Curl them into +shape and in each one place tiny speckled eggs made by rolling cream +cheese into shape, then sprinkle with fine chopped parsley. Serve with +French dressing hidden under the leaves of the nest.</p> + + +<p><b>CABBAGE SALAD</b>—Chop or shave fine, half a medium size head of cabbage +that has been left in cold water until crisp, then drain. Season with +salt and pepper, then pour over it a dressing made this way: Beat the +yolks of two eggs, add two tablespoons of melted butter and beat again. +Add two tablespoons thick sour cream, two tablespoons sugar, a sprinkle +of mustard and half cup of vinegar. Beat until thoroughly mixed, pour +over the cabbage and toss lightly until uniformly seasoned.</p> + + +<p><b>CAULIFLOWER MAYONNAISE</b>—Take cold boiled cauliflower, break into +branches, adding salt, pepper and vinegar to season. Heap on a platter, +making the flowers come to a point<span class='pagenum'><a name="Page_32" id="Page_32">[Pg 32]</a></span> at the top. Surround with a garnish +of cooked and diced carrots, turnips, green peas. Pour mayonnaise over +all, chill and serve. Another garnish for cauliflower is pickled beets.</p> + + +<p><b>CELERY AND NUT SALAD</b>—Cut enough celery fine to measure two cups, add +one cup of finely shredded or shaved cabbage and one and one-half cups +of walnut meats, broken in small pieces, but not chopped. Mix and +moisten on a serving dish and garnish with celery tips.</p> + + +<p><b>CREOLE SALAD</b>—Half cup of olive oil, five tablespoons of vinegar, half +teaspoon of powdered sugar, one teaspoon salt, two tablespoons chopped +red pepper, three tablespoons chopped green peppers, half Bermuda onion, +parsley and lettuce and serve.</p> + + +<p><b>FISH SALAD</b>—Remove skin and bones and flake cold cooked fish. Sprinkle +with salt and pepper and add a few drops of lemon juice. Arrange on a +bed of shredded lettuce in the shape of a fish. Cover with mayonnaise or +cream dressing and garnish with hard boiled eggs and parsley.</p> + + +<p><b>JELLIED CUCUMBER</b>—Pare and slice cucumbers and cook in water to cover +until tender. Drain, season with salt, a few grains of cayenne, and to +one cup of the cooked cucumber add a level teaspoon of gelatin dissolved +in a spoonful of cold water. Stir the soaked gelatin in while the +cucumber is hot. Set into a cold place to chill and become firm. If a +large mold is used break up roughly into pieces, if small molds are +taken then unmold onto lettuce leaves and serve with mayonnaise.</p> + + +<p><b>NUT AND CELERY SALAD</b>—Cover one cup of walnut meats and two slices of +onion with boiling water, to which is added a teaspoon of salt. Cook +half an hour, drain, turn into ice cold water for ten minutes, then rub +off the brown skin. Add the nuts broken in small pieces to two cups of +celery cut in small pieces crosswise. Use only the white inner stalks, +serve with a cream dressing.</p> + + +<p><b>SALAD</b>—Two cups of apples cut into small pieces, one cup celery cut +into small pieces, one cup English walnuts. Serve on a lettuce leaf with +mayonnaise dressing, made without mustard, and thinned with cream. +Garnish dish that dressing is made in with a little garlic.</p> + + +<p><b>SPANISH TOMATOES</b>—Choose ten or a dozen large tomatoes, cut a slice +from the stem end of each and scoop out the inside. Put the pulp into a +basin with two ounces of melted butter, two tablespoonfuls of lemon +juice, half a pound of chestnuts, boiled and grated, and seasoning of +salt and white pepper to<span class='pagenum'><a name="Page_33" id="Page_33">[Pg 33]</a></span> taste. Fill the tomatoes with this, which +should be about the consistency of thick cream, spread with a thick +mayonnaise, garnish with chopped parsley and serve on lettuce leaves.</p> + + +<p><b>TOMATO BASKETS</b>—Tomato baskets are charming accessories for holding +vegetable salad, chicken, shrimps, cold beans, asparagus tips, shredded +celery, cucumbers cut in cubes and minced peppers. Choose firm, smooth +tomatoes, not too large and as nearly one size as possible. Dip for half +a minute in boiling water, skin and set in ice box to chill. Cut out +pulp and seeds, dress the cavity with salt, pepper, oil and vinegar, +then fill with the salad, seasoned with French dressing or mayonnaise. +Handles of watercress may be attached to these baskets. Set on lettuce +or cress, as desired.</p> + + +<p><b>TRIANON SALAD</b>—Cut one grape fruit and two oranges in sections and +free from seeds and membrane. Skin and seed one cup white grapes and cut +one-third cup pecan nut meats in small pieces. Mix ingredients, arrange +on a bed of romaine and pour over the following dressing: Mix four +tablespoons olive oil, one tablespoon grape juice, one tablespoon grape +vinegar, one-fourth teaspoon paprika, one-eighth teaspoon pepper and one +tablespoon finely chopped Roquefort cheese. This dressing should stand +in the ice-box four or five hours to become seasoned.</p> + + +<p><b>CREAM DRESSING</b>—Mix one-half level tablespoon each of salt and +mustard, three-quarters level tablespoon of sugar, one egg slightly +beaten, two and one-half tablespoons of melted butter, three-quarters +cup of cream, and heat in a double boiler. When hot add very slowly +one-quarter cup of hot vinegar, stirring all the time. When thickened +strain and cool.</p> + + +<p><b>FRENCH DRESSING</b>—For party of six five tablespoons of oil and three of +vinegar, juice of half lemon, two drops tabasco, tablespoon of salt, +slice of onion, and boil for three minutes and ready for service. Strain +and bottle and put in ice box, shake before using each time.</p> + + +<p><b>SALAD DRESSING</b>—When making salad for a large family take quart bottle +with a rather wide mouth, put in one-half cup of vinegar, one and +one-half cups of olive oil, two level teaspoons of salt and one-half +level teaspoon of pepper; cork the bottle tightly and shake vigorously +until an emulsion is made. The proportion of vinegar may be larger if +not very strong and more salt and pepper used if liked. Use from the +bottle and shake well each time any is used.<span class='pagenum'><a name="Page_34" id="Page_34">[Pg 34]</a></span></p> + +<p>Instructions for Preparing Poultry Before Dressing.</p> + +<p>To serve poultry tender and delicate; it should be kept some hours after +being killed before boiling or roasting. Poultry intended for dinner +should be killed the evening before. When poultry has ceased to bleed, +before picking put it into cold water, in a vessel large enough to +completely cover it. Then take out and soak in boiling water for a few +minutes. Pick it, being careful to take out all the small feathers. When +cleaning the inside of poultry or game be sure not to break the gall +bladder, for it will give a bitter taste to the meat. Be equally careful +not to tear the intestines near the gizzard, as it will make the inside +dirty and spoil the whole bird.<span class='pagenum'><a name="Page_35" id="Page_35">[Pg 35]</a></span></p> + + + +<hr style="width: 65%;" /> +<h2><a name="POULTRY_AND_POULTRY_DRESSINGS" id="POULTRY_AND_POULTRY_DRESSINGS"></a>POULTRY AND POULTRY DRESSINGS</h2> + + +<p><b>BOHEMIAN CHICKEN</b>—Select a young and tender chicken and prepare as for +frying or broiling. Place in a frying pan a pat of butter and place on +the fire. Beat to a smooth, thin batter two eggs, three spoonfuls of +milk and a little flour, season, dip each piece of the chicken in this +batter and fry a rich brown in the heated butter.</p> + + +<p><b>CHICKEN A LA TARTARE</b>—Have a chicken dressed and split down the back; +it should not weigh over two and a half pounds. Put one quarter cup of +butter in a frying pan with a teaspoon of finely minced parsley, half a +teaspoon of salt and a little pepper. Brown each half of the chicken in +the butter and on both sides. Take up the chicken, brush the inside over +with an egg beaten with one tablespoon of cold water, lay in a dripping +pan and dust over the egg half a cup of fine bread crumbs mixed with the +same amount of minced cooked ham. Set in a hot oven and finish cooking. +Serve on a hot dish with sauce tartare. The chicken will cook best if +laid in a wire broiler resting on the dripping pan.</p> + + +<p><b>CHICKEN BROILED IN PAPER</b>—Split a chicken and let it soak for two +hours in oil mixed with parsley, sliced onion, cloves, salt and pepper. +Put each half in papers, enclosing all the seasoning and broil over a +very slow fire. When done take off the paper, bacon, etc., and serve +with sauce a la ravigotte.</p> + + +<p><b>CHICKEN CROQUETTES</b>—Stir a pint of fine chopped chicken into a cup and +a quarter of sauce made of one-third cup<span class='pagenum'><a name="Page_36" id="Page_36">[Pg 36]</a></span> of flour, three tablespoons of +butter, a cup of chicken stock and one-fourth cup of cream, season with +a few drops of onion juice, a teaspoon of lemon, one teaspoonful celery +salt and pepper. When thoroughly chilled form into cylindrical shapes, +roll in egg and bread crumbs and fry in deep fat. Serve surrounded with +peas and figures stamped upon cooked slices of carrot. Season with salt, +paprika and butter.</p> + + +<p><b>CHICKEN CROQUETTES</b>—Take two chickens weighing about two pounds each, +put them into a saucepan with water to cover, add two onions and +carrots, a small bunch of parsley and thyme, a few cloves and half a +grated nutmeg, and boil until birds are tender; then remove the skin, +gristle and sinews and chop the meat as fine as possible. Put into a +saucepan one pound of butter and two tablespoonfuls of flour, stir over +the fire for a few minutes and add half a pint of the liquor the +chickens were cooked in and one pint of rich cream, and boil for eight +or ten minutes, stirring continually. Remove the pan from the fire, +season with salt, pepper, grated nutmeg and a little powdered sweet +marjoram, add the chopped meat and stir well. Then stir in rapidly the +yolks of four eggs, place the saucepan on the fire for a minute, +stirring well, turn the mass onto a dish, spread it out and let it get +cold. Cover the hands with flour and form the preparation into shapes, +dip them into egg beaten with cream, then in sifted breadcrumbs and let +them stand for half an hour or so to dry; then fry them a delicate color +after plunging into boiling lard. Take them out, drain, place on a +napkin on a dish and serve. The remainder of the chicken stock may be +used for making consomme or soup.</p> + + +<p><b>CHICKEN CROQUETTES WITH FISH FLAVOR</b>—The foundation of all croquettes +is a thick white sauce which stiffens when cold, so that mixed with +minced fish, chicken or other compounds it can be easily handled and +shaped into pears, cylinders, ovals, etc. When cooked the croquettes +should be soft and creamy inside. This sauce is made as follows:—</p> + +<p>Scald in a double boiler one pint rich milk or cream. Melt in a granite +saucepan two even tablespoons butter, then add two heaping +tablespoonfuls cornstarch or flour, and one tablespoon of flavor.</p> + +<p>When blended add one-third of the hot cream and keep stirring as it +cooks and thickens. When perfectly smooth put in<span class='pagenum'><a name="Page_37" id="Page_37">[Pg 37]</a></span> all the cream. The +sauce should be very thick. Add the seasoning, a half teaspoonful of +salt, a half teaspoonful celery salt, white peppers or paprika to taste, +then the meat.</p> + +<p>In shaping the croquettes take about a tablespoonful of the mixture and +handling gently and carefully, press gently into whatever shape is +desired. Have ready a board sprinkled lightly with bread or cracker +crumbs, and roll the croquettes lightly in this, taking care not to +exert pressure sufficient to break them. Coat the croquettes with some +slightly salted beaten egg. Then roll again in the crumbs. Fry in deep +hot fat, a few at a time, then drain on paper.</p> + + +<p><b>CHICKEN POT PIE</b>—Cut a fowl into pieces to serve and cook in water to +cover until the bones will come out easily. Before taking them out drop +dumplings in, cover closely and cook ten minutes without lifting the +cover. The liquid should be boiling rapidly when the dough is put in and +kept boiling until the end. For the dumplings sift two cups of flour +twice with half a level teaspoon of salt and four level teaspoons of +baking powder. Mix with about seven-eighths cup of milk, turn out on a +well floured board and pat out half an inch thick. Cut into small cakes. +If this soft dough is put into the kettle in spoonfuls the time of +cooking must be doubled. The bones and meat will keep the dough from +settling into the liquid and becoming soggy. Arrange the meat in the +center with dumplings around the edge and a sprig of parsley between +each. Thicken the liquid and season with salt and pepper as needed and a +rounding tablespoon of butter.</p> + + +<p><b>CHICKEN TIMBALES</b>—Mix three-fourths of a cupful of flour with a half +teaspoonful of salt. Add gradually while stirring constantly, one-half +cupful of milk and one well beaten egg and one tablespoonful of olive +oil. Shape, using a hot Swedish timbale iron, and cook in deep fat until +delicately brown. Take from the iron and invert on brown paper to drain. +To make the filling for a dozen timbales, remove bones and skin from a +pint bowlful of the white or white and dark meat mixed of cold boiled or +roasted chicken, and cut in half inch pieces. Put over the first in a +saucepan two tablespoonfuls of butter and two of flour and when melted +and blended add milk and chicken broth, a cupful and a half or more as +desired to make a rich cream sauce. Season with salt and pepper, add the +chicken and, if preferred, one-half cupful of mushrooms cut in pieces +the same size as the chicken. Then brown in butter before adding to the +sauce. Fill the timbales.<span class='pagenum'><a name="Page_38" id="Page_38">[Pg 38]</a></span></p> + +<p><b>DEVILED CHICKEN</b>—Split the chickens down the back and broil until +done, lay on a hot dripping pan and spread on a sauce, scatter fine +crumbs over and set in a quick oven to brown. For the sauce beat a +rounding tablespoon of butter light with one-half teaspoon of mixed +mustard, one teaspoon of vinegar and a pinch of cayenne.</p> + + +<p><b>FRICASSED TURKEY OR GOOSE GIBLETS</b>—Scald and pick giblets. Put them in +a saucepan with a piece of butter, a bunch of parsley, green onions, +thyme, bay-leaf and a few mushrooms; warm these over the fire, with a +sprinkle of flour moistened with stock or water, adding salt and pepper +to taste. Reduce to a thick sauce, adding to it the yolks of two eggs, +and let simmer without boiling. Serve with sprinkling of vinegar.</p> + + +<p><b>FRIED CHICKEN</b>—Cut up two chickens. Put a quarter of a pound of +butter, mixed with a spoonful of flour, into a saucepan with pepper, +salt, little vinegar, parsley, green onions, carrots and turnips, into a +saucepan and heat. Steep the chicken in this marinade three hours, +having dried the pieces and floured them. Fry a good brown. Garnish with +fried parsley.</p> + + +<p><b>JELLIED CHICKEN</b>—For jellied chicken have on hand three pounds of +chicken that has been boiled and cut from the bone in strips. Mix a +quart of rich chicken stock that has been boiled down and cleared with a +teaspoonful each of lemon juice, chopped parsley, a dash of celery salt +and a quarter teaspoonful each of salt and paprika. At the last stir in +a teaspoonful of granulated gelatin that has been dissolved. When the +jelly begins to thicken add the chicken and turn it into a mold. To have +the chicken scattered evenly through the jelly, stand the dish +containing the jelly in a pan of ice and turn in the jelly layer by +layer, covering each with chicken as soon as it begins to thicken.</p> + + +<p><b>MARBLED CHICKEN</b>—Steam a young fowl until tender or cook it gently in +a small amount of water. Cut all the meat from the bones, keeping the +white and dark meat separate. Chop the meat with a sharp knife, but do +not grind it, season with salt and pepper. Press into a mold making +alternate layers of light and dark meat. Strain the broth in which the +fowl was cooked and which should be reduced by cooking to a small +amount, season with salt and pepper, add a tablespoon of butter after +skimming clear of all fat. Pour this broth over the meat and set all in +the ice chest until cold and firm. Unmold and cut in thin slices with a +sharp knife, then if liked garnish with cress and sliced lemon and +serve.<span class='pagenum'><a name="Page_39" id="Page_39">[Pg 39]</a></span></p> + + +<p><b>POTTED CHICKEN</b>—Truss a small broiler in shape and lay in casserole. +Brush it generously with melted butter, put on the cover, and cook +twenty minutes. Now add one cup of rich stock or beef extract dissolved +in hot water to make a good strength. Cover and finish cooking. Serve +uncovered in the same dish with spoonfuls of potato balls, small carrots +sliced and tiny string beans laid alternately round the chicken. The +vegetables should each be cooked separately.</p> + + +<p><b>PRESSED CHICKEN</b>—Cut as for a stew. Skin the feet and place in the +bottom of a stew pan. Arrange the fowl on top, just cover with water, +and cook slowly until tender. Do not let the meat brown. Separate the +dark and light meat and throw away the feet, from which the gluten has +been extracted. Chop liver, skin, heart and gizzard fine. Add these +chopped giblets to a dressing of stale bread crumbs seasoned and +moistened with a little hot water and butter. Arrange the large pieces +of meat around the sides and bottom of a baking dish, alternating dark +and light, and fill alternately with dressing and chicken until the dish +is full. Remove the fat from the water in which the chicken was cooked, +heat boiling hot and pour over the chicken. Put into a press for several +hours and when cold slice.</p> + + +<p><b>ROAST CHICKEN</b>—Having drawn and trussed the chicken put it between +some slices of bacon, take care to fasten the feet to the spit to keep +it together, baste it with its gravy, when well done through, serve with +cress round the dish, season with salt and vinegar. The chicken and +bacon should be covered with buttered paper, until five minutes of the +bird being done, then take off the paper, and finish the roasting by a +very bright fire.</p> + + +<p><b>STUFFED CHICKEN</b>—Put a pint of milk into a saucepan with a good +handful of crumbs of bread and boil until very thick. Set away to cool. +Add to this parsley, chopped green onion, thyme, salt, pepper, piece of +butter and the yolks of four eggs, and place in body of chicken, sewing +up the opening. Roast the chicken between rashers of bacon.</p> + + +<p><b>TURKEY GIBLETS A LA BOURGEOISE</b>—The giblets of turkey consist of the +pinions, feet, neck and gizzard. After having scalded pick them well and +put in a saucepan with a piece of butter, some parsley, green onions, +clove of garlic, sprig of thyme, bay-leaf, a spoonful of flour moistened +with stock, salt and pepper. Brown to a good color.<span class='pagenum'><a name="Page_40" id="Page_40">[Pg 40]</a></span></p> + +<p><b>TURKEY TRUFFLES</b>—Take a fat turkey, clean and singe it. Take three or +four pounds of truffles, chopping up a handful with some fat bacon and +put into a saucepan, together with the whole truffles, salt, pepper, +spices and a bay-leaf. Let these ingredients cook over a slow fire for +three-quarters of a hour, take off, stir and let cool. When quite cold +place in body of turkey, sew up the opening and let the turkey imbibe +the flavor of the truffles by remaining in a day or two, if the season +permits. Cover the bird with slices of bacon and roast.</p> + + +<p><b>ANCHOVY STUFFING</b>—Put some large fine chopped onions into a frying pan +with a little oil or butter and fry them to a light brown. Put them in a +basin and add some breadcrumbs that have been dipped in water and +squeeze quite dry. Then add a small piece of liver of the bird to be +stuffed. The filling of seven or eight salted anchovies, a pinch of +parsley, with a few chopped capers. Work these well together, sprinkle +over a little pepper and thicken the mixture with yolks of eggs, when it +is ready for use.</p> + + +<p><b>CHESTNUT STUFFING</b>—Peel a sound good-sized shallot, chop it up fine, +place it in a saucepan on a hot fire with one tablespoonful of butter +and heat it for three minutes without browning. Then add one-fourth +pound of sausage meat and cook for five minutes longer. Add ten finely +chopped mushrooms and a dozen well pounded cooked peeled chestnuts and +stir all well together, season with one pinch of salt, half pinch of +pepper, one-half saltspoon of powdered thyme, and one teaspoonful of +finely chopped parsley. Let this come to a boil, add one half ounce of +sifted bread crumbs and twenty-five or thirty whole cooked and shelled +chestnuts and mix all well together, being careful not to break the +chestnuts. Allow to cool and then is ready for use.</p> + + +<p><b>CHESTNUT STUFFING FOR TURKEY</b>—Put a dozen or fifteen large chestnuts +into a saucepan of water, and boil them until they are quite tender, +then take off the shells and skins, put into a mortar and pound them. +Put four ounces of shredded beef suet into a basin, stir in one-half +pound of bread crumbs, season with salt and pepper to taste, and squeeze +in a little lemon juice. Mix in a pound of chestnuts and stuffing will +be ready for use.</p> + + +<p><b>CHESTNUT STUFFING WITH TRUFFLES</b>—Remove the dark or outer skins from +some chestnuts, immerse in boiling water for a few minutes, remove the +light skins and boil for about twenty minutes, put in a saucepan one +pound of fat bacon<span class='pagenum'><a name="Page_41" id="Page_41">[Pg 41]</a></span> and two shallots, and keep these over the fire for a +few minutes. Then add the whole chestnuts, also one-half pound of +chestnuts previously cut out into small pieces, put in pepper, spices +and salt to taste, and a small quantity of powdered margoram and thyme. +Hold it over the fire a little longer, turning it occasionally. It is +then ready for use.</p> + + +<p><b>CHICKEN LIVER STUFFING FOR BIRDS</b>—Chop a half pound of fat chicken +livers in small pieces and put them in a frying pan, with two finely +chopped shallots, two ounces of fat ham, also chopped thyme, grated +nutmeg, pepper, salt and a small lump of butter. Toss it about over the +fire until partly cooked. Then take it off and leave it until cold. +Pound in a mortar, then it is ready to use.</p> + + +<p><b>CHICKEN STUFFING</b>—Take the heart, liver, and gizzard of a fowl, chop +fine, season to taste and mix with boiled rice, worked up with a little +butter. Stuff the chicken with this.</p> + + +<p><b>GIBLET STUFFING FOR TURKEY</b>—Put the giblets in a saucepan over the +fire with boiling water to cover, sprinkle over a teaspoonful of salt +and a quarter of a teaspoonful of pepper and boil gently until tender. +Save the water in which the giblets were boiled to use for gravy. Chop +the giblets quite fine, put them in a frying pan over the fire with four +ounces of butter, two breakfast cups of stale breadcrumbs and a good +seasoning of salt, pepper and any powdered sweet herbs except sage. Stir +all these ingredients together until they are of a light brown, add a +wine glass of sherry or Madeira wine, and the force meat is ready for +use.</p> + + +<p><b>PICKLED PORK STUFFING FOR TURKEYS</b>—Chop up very fine a quarter of a +pound of fat and lean salted pork, break quite fine a couple of +breakfast cupfuls of bread and put them in a frying pan over the fire +with two heaping tablespoonfuls of butter, fry to a brown and season +with salt, pepper and any sweet herbs except sage.</p> + + +<p><b>POTATO STUFFING</b>—Cut some peeled raw potatoes into slices of moderate +thickness and then cut into squares, rinse with cold water, drain and +place them in a saucepan with a couple of ounces of butter, a chopped +onion and one or two tablespoonfuls of chopped parsley, a little salt +and pepper and grated nutmeg, place the lid on the pan, keeping the pan +at the side of the fire and shaking contents occasionally until nearly +cooked, then chop fine an equal quantity of pig's liver and stir into +the potatoes a few minutes before serving.<span class='pagenum'><a name="Page_42" id="Page_42">[Pg 42]</a></span></p> + +<p><b>STUFFING FOR BIRDS</b>—Peel two large onions, parboil them, then drain +and chop them fine. Soak one breakfast cup of bread crumbs in as much +milk as they will absorb without becoming too soft. Pour four ounces of +butter in a stewpan, place it over the fire, and when the butter is +melted put in the onions, breadcrumbs and one tablespoon of chopped +parsley, pepper and salt to taste. Add a small quantity of grated +nutmeg. Add the beaten yolks of two eggs and stir the mixture over the +fire until it is reduced to a paste, without allowing it to boil. The +stuffing is then ready. It can be made in larger or smaller quantities +according to the number of the birds to be stuffed.</p> + + +<p><b>STUFFING FOR BOILED TURKEY OR RABBIT</b>—Remove the outer peel of one +pound of chestnuts, then put them in boiling water until the inner skins +can easily be removed, then trim them and put them into small lined +saucepan, cover them with broth and boil until the pulp and the broth +has been well reduced. Pass the chestnuts through a fine wire sieve. +Chop fine one-fourth pound of cold boiled fat bacon and mix it with the +chestnut puree, season to taste with salt, pepper and minced lemon peel. +The stuffing will then be ready to serve.</p> + + +<p><b>STUFFING FOR DUCKS</b>—Peel a fair size onion and sour cooking apple, +chop them both very fine, and mix them with six ounces of finely grated +stale breadcrumbs, one scant tablespoonful of sage leaves either +powdered or finely mixed, one tablespoon butter, a little salt and +butter. Bind the whole together with a beaten egg and it is then ready +for the ducks.</p> + + +<p><b>STUFFING FOR FISH</b>—Weigh two pounds of breadcrumbs without the crusts, +and cut it into small squares, mix in one-half tablespoon of powdered +curry and a liberal quantity of salt and pepper. Dissolve six ounces of +butter in one-half pint of warm water and beat in the yolks of four +eggs. Pour the liquid mixture over the bread and stir it well, but do +not mash it. It is then ready to serve.</p> + + +<p><b>STUFFING FOR FOWLS</b>—Trim off the crusts from two pounds of bread, put +the crumbs into a basin of cold water, soak it for five minutes then +turn it onto a sieve and drain well, pressing out the water with a +plate. When nearly dry cut the bread into small squares and season it +well with powdered sage, salt and pepper. Warm one breakfast cupful of +butter, beat in an egg and three teacupfuls of warm water and pour it +over the bread, stirring it lightly, but not mashing it. Allow it to +soak for ten minutes and the stuffing will then be ready to serve.<span class='pagenum'><a name="Page_43" id="Page_43">[Pg 43]</a></span></p> + + +<p><b>STUFFING FOR GOOSE</b>—Roast fifty chestnuts, using care not to let them +burn, remove the inner and outer peels and chop them fine. Chop the +goose's liver, put it in a saucepan with one-half tablespoonful of +chopped parsley, shallots, chives, and a little garlic and about two +ounces of butter, fry them for a few minutes, then put in the chopped +chestnuts with one pound of sausage meat, and fry the whole for fifteen +minutes longer. The stuffing is then ready for use.</p> + + +<p><b>STUFFING FOR POULTRY</b>—Put two handfuls of rice into a saucepan of +water and parboil it, mix in ten or twelve chestnuts peeled or cut into +small slices, one pan full of pistachio nuts and one handful of +currants. Put the mixture in a saucepan with four ounces of butter, stir +it well over the fire until thoroughly incorporated, season with pepper +and salt and if liked a little ground cinnamon, and it is then ready for +use. This stuffing is used for turkeys and other birds or anything else +that is roasted whole.</p> + + +<p><b>STUFFING FOR POULTRY GALANTINE</b>—Cut into squares three pounds of +cooked flesh of either ducks or fowls; peel and chop two hard boiled +eggs and one medium-size onion. Mix all of these together with three +breakfast cupfuls of stale breadcrumbs, three well beaten eggs and +one-half cupful of poultry fat that has been warmed; season to taste +with pepper, salt and sage. After the force meat has been spread in the +boned duck, or other bird, about one cupful of chopped jelly strewn over +it will be an improvement and will set in the force meat.</p> + + +<p><b>STUFFING FOR RABBITS</b>—Peel two onions and boil, when they are tender +drain and mince them. Chop one-half pound pickled pork and few fine +herbs, stir them in with the onions, then stir in the yolks of two eggs +and add a sufficient quantity breadcrumbs to make it fairly consistent. +Season to taste with pepper and salt, using a very little of the latter +on account of the salt in the pork. Then stuffing is ready for use.</p> + + +<p><b>STUFFING FOR A SUCKLING PIG AND 'POSSUM</b>—Put two tablespoonfuls of +finely chopped onions into a saucepan with one teaspoon of oil. Toss +them over the fire for five or six minutes, add eight ounces of rice +boiled in stock, an equal quantity of sausage meat, four or five ounces +of butter, a small quantity of minced parsley, and pepper and salt to +taste. Turn the mixture into a basin and add three eggs to make the +whole into a stiff paste. It is then ready for use.<span class='pagenum'><a name="Page_44" id="Page_44">[Pg 44]</a></span></p> + + +<p><b>STUFFING FOR TURKEY (ROASTED)</b>—To one pound of sifted breadcrumbs add +one-half pound of butter, one pound of boiled and mashed potatoes and a +little summer savory rubbed to a fine powder, add sufficient eggs to +stiffen and season with salt, pepper and grated nutmeg. A little sausage +meat, grated ham and a few oysters or chopped mushrooms may be added; +they are a marked improvement, as are also a few walnuts roasted, +chestnuts and filberts, and the same may also be served in the gravy +with the bird.</p> + + +<p><b>STUFFING FOR VEAL</b>—Trim off the skin and mince fine one-fourth pound +of beef suet. Mix with it one cupful of bread crumbs, one tablespoonful +of chopped parsley, two tablespoons of finely minced ham and the grated +peel of a lemon. Season the stuffing to taste with pepper and salt and +bind it with one beaten egg. It is then ready to use.</p> + + +<p><b>TRUFFLE AND CHESTNUT STUFFING</b>—Peel off the thick outer skin of the +chestnuts, pat them into a saucepan with a bay leaf, a lump of salt, and +plenty of coriander seeds. Cover them with water, and boil until nearly +tender. Drain the chestnuts and peel off the inner skin, for every half +pound of chestnuts, weighed after they are boiled and peeled, allow +one-half pound of bacon, one-quarter pound of truffles, and the +chestnuts all cut up into small pieces; season to taste with salt, +pepper and spices and add a little each of powdered thyme and marjoram; +toss the mixture for a few minutes longer over the fire and it is then +ready for use.</p> + + +<p><b>TRUFFLE STUFFING FOR TURKEY</b>—Brush well one and one-half pounds of +truffles, peel them, mince the peel very fine, cut the truffles into +slices, put them all into a saucepan with one-quarter pound of minced +fat bacon and any obtainable fat from the turkey. Also a good size lump +of butter, with salt and pepper to taste. Cook for ten minutes and let +it get cold before using. A turkey should be stuffed with this three +days before it is cooked, and truffle sauce should accompany it.</p> + + +<p><b>ENGLISH STUFFING</b>—First, take some stale bread (use your own judgment +as to the quantity), and brown it in your oven. Also one onion (red ones +preferred), a quarter of a pound of fresh pork, or sausages, and run it +through your meat grinder with a few stalks of celery; place it in a +saucepan, in which a small lump of butter has been dissolved. Beat one +or two<span class='pagenum'><a name="Page_45" id="Page_45">[Pg 45]</a></span> eggs in a pint of sweet milk. Stir all ingredients well. Place +on the fire or in the oven and continue to stir, so as to see that the +onions are cooked. After you have this done set in a cool place; when +the above articles are cold, place inside the turkey. Your seasoning +that you place in the turkey, or make your gravy with, is sufficient. +Roast it in the same way as you have done in the past.</p> + + + +<hr style="width: 65%;" /> +<h2><a name="LUNCH_DISHES" id="LUNCH_DISHES"></a>LUNCH DISHES</h2> + + +<p><b>BREAD, WITH CREAM CHEESE FILLING</b>—For this use the steamed Boston +brown bread and a potato loaf of white. Take the crust from the white +loaf, using a sharp knife. Then instead of cutting crosswise cut in thin +lengthwise pieces. Treat the brown loaf in the same way. Butter a slice +of the white bread on one side and do the same with a brown slice. Put +the two buttered sides together with a thin layer of fresh cream cheese +between. Next butter the top of the brown slice of bread, spread again +with cream cheese and lay a second slice of buttered white bread on top. +Repeat until there are five layers, having the white last. Now with a +sharp knife cut crosswise in thin slices. Sometimes the cream cheese +filling can be varied with chopped pistachio nuts or olives, or it can +be omitted entirely. In any case, it is delicate and appetizing.</p> + + +<p><b>CHEESE CROQUETTES</b>—Cut one pound of American cheese into small dice. +Have ready a cupful of very hot cream sauce, made by blending a +tablespoonful each of flour and butter, and when melted adding a scant +cup of hot milk. Stir until smooth and thickened. Add the cheese to this +sauce, also the yolks of two eggs diluted with a little cream. Stir the +whole and let it remain on the stove a moment until the cheese gets +"steady." Season with salt, red and white pepper, and just a grating of +nutmeg. Put this mixture on the ice until cold, then form into small +croquettes and roll in fine bread or cracker crumbs. Dip in beaten egg, +then again roll in the crumbs, drop into boiling fat and cook to a +golden brown.</p> + + +<p><b>CHICKEN AND PIMENTO SANDWICHES</b>—Add to finely minced chicken, roasted +or boiled, an equal amount of pimentos. Moisten with mayonnaise and +spread between wafer thin slices of white or brown bread. A leaf of +lettuce may also be added.<span class='pagenum'><a name="Page_46" id="Page_46">[Pg 46]</a></span></p> + + +<p><b>CRESS SANDWICHES</b>—Take thin slices of rare roast beef and cut into +small pieces. Add an equal quantity of minced watercress dressed with a +teaspoonful of grated horseradish, a little salt and paprika to season, +and enough softened butter or thick cream to moisten. Blend the +ingredients well, and spread between thin slices of buttered graham or +whole wheat bread. Cut in neat triangles, but do not reject the crust.</p> + + +<p><b>BANANA SANDWICHES</b>—Remove the skin and fibers from four bananas, cut +them in quarters and force through a ricer. Mix with the pulp the juice +of half a lemon, a dash of salt and nutmeg and set it away to become +very cold while you prepare the bread. This should be cut in very thin +slices, freed from crusts and trimmed into any preferred shape. Slightly +sweeten some thick cream and add a speck of salt. Spread the bread with +a thin layer of the cream, then with the banana pulp put together and +wrap each in waxed paper, twist the ends, and keep very cold until +serving time.</p> + + +<p><b>GERMAN RYE BREAD SANDWICHES</b>—Put between buttered slices of rye bread +chopped beef, cheese or chicken, and cover with finely chopped pickle, +dill or the plain sour pickle. Another variation of the German sandwich +is a layer of bologna sausage, then a thin layer of pumpernickel covered +with another thin slice of rye bread. Cut into strips half an inch wide +and the length of the slice.</p> + + +<p><b>GRILLED SARDINES ON TOAST</b>—Drain the sardines and cook in a buttered +frying-pan or chafing dish until heated, turning frequently. Place on +oblong pieces of hot buttered toast, and serve.</p> + + +<p><b>HAM SANDWICHES</b>—Chop two cups of ham, using a little fat with the +lean. Mix one tablespoon of flour with enough cold water to make smooth, +add one-half cup of boiling water, and cook five minutes; then add the +ham and one teaspoon of dry mustard. Mix well and press into a bowl or +jar.</p> + +<p><b>JAPANESE SANDWICHES</b>—These are made of any kind of left-over fish, +baked, broiled or boiled. Pick out every bit of skin and bone, and flake +in small pieces. Put into a saucepan with just a little milk or cream to +moisten, add a little butter and a dusting of salt and pepper. Work to a +paste while heating, then cool and spread on thin slices of buttered +bread.</p> + + +<p><b>KEDGEREE</b>—For this take equal quantities of boiled fish and boiled +rice. For a cupful each use two hard boiled eggs, a teaspoonful curry +powder, two tablespoonfuls butter, a half<span class='pagenum'><a name="Page_47" id="Page_47">[Pg 47]</a></span> tablespoonful cream, and +salt, white pepper and cayenne to season. Take all the skin and bone +from the fish and put in a saucepan with the butter. Add the rice and +whites of the boiled eggs cut fine, the cream, curry powder and cayenne. +Toss over the fire until very hot, then take up and pile on a hot dish. +Rub the yolks of the boiled eggs through a sieve on top of the curry, +and serve.</p> + + +<p><b>SANDWICH FILLINGS</b>—Other timely and appetizing fillings are green +pepper and cucumber chopped fine and squeezed dry, then seasoned with +mayonnaise, any of the potted and deviled meats seasoned with chopped +parsley or cress with a teaspoonful creamed butter to make it spread, +cheese and chopped spinach moistened with lemon juice and mayonnaise, +veal chopped fine with celery or cress and mayonnaise, Camembert cheese +heated slightly, just enough to spread, a Boston rarebit made with cream +and egg left over scrambled eggs and cress, roast chicken and chopped +dill pickles, cheese and chopped dates or figs, orange marmalade, and +sardines pounded to a paste with a few drops of lemon juice added.</p> + + +<p><b>SANDWICHES FROM COLD MUTTON</b>—Chop very fine, and to each pint add a +tablespoonful of capers, a teaspoonful each chopped mint and salt, a +dash of pepper, and a teaspoonful lemon juice. Spread thickly on +buttered slices of whole wheat bread, cover with other slices of +buttered bread, and cut in triangles.</p> + + +<p><b>TONGUE CANAPES</b>—Cut bread into rounds, toast delicately, spread with +potted tongue. In the centre put a stuffed olive and surround with a row +of chopped beet and another of chopped white of egg.</p> + + +<p><b>CORN TOAST</b>—Toast some slices of stale bread and butter, then pour +over some canned corn, prepared as for the table, sprinkling a little +pepper over it. If you have not already done so. Do not prepare so long +before serving as to soak the bread too much. Peas are also good used +the same way.</p> + + +<p><b>TONGUE TOAST</b>—Mince boiled smoked tongue very fine, heat cream to the +boiling point and make thick with the tongue. Season to taste with +pepper, nutmeg, parsley or chopped green peppers and when hot stir in a +beaten egg and remove from the fire at once. Have ready as many slices +as are required, spread with the creamed tongue and serve at once. If +you have no cream make a cream sauce, using a tablespoonful each of +butter and flour and a cup of milk.<span class='pagenum'><a name="Page_48" id="Page_48">[Pg 48]</a></span></p> + + +<p><b>LUNCHEON SURPRISE</b>—Line buttered muffin cups with hot boiled rice +about half an inch thick. Fill the centers with minced cooked chicken +seasoned with salt and pepper and a little broth or gravy. Cover the +tops with rice and bake in a moderate oven for fifteen minutes. Unmold +on a warm platter and serve with a cream sauce seasoned with celery +salt. If liked, two or three oysters may be added to the filling in each +cup.</p> + + +<p><b>SARDINE RAREBIT</b>—One level tablespoon butter, one-fourth level +teaspoon salt, one-fourth level teaspoon paprika, one level teaspoon +mustard, one cup thin cream or milk, one cup grated cheese, one-fourth +pound can sardines, boned and minced, two eggs, toast or crackers. Melt +the butter, add the salt, paprika, mustard, cream and cheese and cook +over hot water, stirring until the cheese is melted. Then add the +sardines and eggs slightly beaten. When thick and smooth serve on toast +or crackers.</p> + + +<p><b>BANANA CROQUETTES</b>—Remove skins and scrape bananas. Sprinkle with +powdered sugar and moisten with lemon juice. Let stand twenty minutes; +cut in halves crosswise. Dip in egg, then in fine cracker crumbs and fry +in deep fat. When done drain on brown paper. Serve with lemon sauce.</p> + + +<p><b>BACON AND GREEN PEPPERS</b>—Select firm green peppers, cut into rings, +removing all the seeds. Soak for twenty minutes in salted ice water. +Drain and dry and fry in the pan in which the bacon has cooked crisp. +Keep the bacon hot meanwhile. When the peppers are tender heap them up +in the center of a small platter and arrange the slices of bacon around +them.</p> + + +<p><b>CHEESE RAMEKINS</b>—Use two rounding tablespoons of grated cheese, a +rounding tablespoon of butter, one-quarter cup of fine breadcrumbs, the +same of milk, and a saltspoon each of mustard and salt, the yolk of one +egg. Cook the crumbs in the milk until soft, add the stiffly beaten +white of the egg. Fill china ramekins two-thirds full and bake five +minutes. Serve immediately.</p> + + +<p><b>CHEESE TIMBALES</b>—Crumble into timbale cups, alternate layers of bread +and American cheese. Pour over them a mixture of eggs, milk, salt, +pepper and mustard, allowing one egg and a tablespoonful of milk to each +timbale. Cook in the oven or on top of the stove in a shallow pan of hot +water, kept covered.<span class='pagenum'><a name="Page_49" id="Page_49">[Pg 49]</a></span></p> + + +<p><b>FRIED BANANAS</b>—Peel some bananas and cut in halves crosswise, roll in +flour and fry in deep hot fat. Set on end and pour a hot lemon sauce +around them.</p> + + +<p><b>MINCED CABBAGE</b>—Wash a cabbage and lay in cold water for half an hour. +With a sharp knife cut it into strips or shreds, an inch long, then drop +them into iced water. Beat a pint of cream very stiff. Drain the +cabbage, sprinkle lightly with salt, and stir it into the whipped cream, +turning and tossing until it is thoroughly coated with the white foam. +The cabbage should be tender and crisp for this dish.</p> + + +<p><b>NUT HASH</b>—Chop fine cold boiled potatoes and any other vegetables +desired that happen to be on hand. Put them into a buttered frying-pan +and heat quickly and thoroughly, salt to taste, then just before serving +stir in lightly a large spoonful of nut meal for each person to be +served.</p> + + +<p><b>PEANUT MEATOSE</b>—Dissolve one cup of cornstarch in two cups of tomato +juice, add two cups of peanut butter and two teaspoons of salt. Stir for +five minutes, then pour into cans and steam for four or five hours.</p> + + +<p><b>REMNANTS OF HAM WITH PEAS</b>—Cut the ham into small cubes, measure and add +an equal quantity of peas. In using canned peas rinse them well with +cold water and drain. Mix the peas and ham and for one and one-half cups +add a cup of white sauce seasoned with a teaspoon of lemon juice, a dash +each of nutmeg and cayenne and salt to taste. Mix well and add one egg +well beaten. Turn into a buttered baking dish, cover with buttered +breadcrumbs and bake in a hot oven until well browned.</p> + + +<p><b>SCOTCH SNIPE</b>—Four slices bread buttered, one-half box sardines +(one-half pound size), five drops of onion juice, six drops lemon juice, +few grains salt, two level teaspoons grated cheese, one tablespoon thick +cream. Remove the skins and bones from the sardines, mince fine and add +seasonings, cheese and cream. Mix to a paste, spread on bread and heat +thoroughly in the oven.</p> + + +<p><b>SQUASH FLOWER OMELET</b>—Put to soak in cold water. Then boil about fifteen +minutes, strain in a colander and cut up, not too fine. Now a regular +omelet is made but fried in a little bit of olive oil instead of butter, +and just before it is turned over the flowers are spread on top. Brown +quick and turn out on a hot platter.<span class='pagenum'><a name="Page_50" id="Page_50">[Pg 50]</a></span></p> + + +<p><b>VEGETABLE ROAST</b>—Take cooked beans or peas, pass through a colander to +remove the skins, and mix with an equal quantity of finely chopped nut +meats. Season to taste. Put one-half the mixture into a buttered baking +dish, spread over it a dressing made as follows: Pour boiling water on +four slices of zweiback, cover, let stand for a few minutes, then break +them up with a fork and pour over one-half cup of sweet cream, season +with salt and sage. Cover the dressing with the remainder of the nut +mixture, pour over all one-half cup of cream, and bake for one and +one-half hours. Serve in slices with cranberry sauce.</p> + + +<p><b>WALNUT LOAF</b>—One pint of dry breadcrumbs, one and one-half cups of +chopped or ground nut meats, mix well with salt and sifted sage to suit +the taste, add two tablespoons of butter, one beaten egg and sufficient +boiling water to moisten. Form into a loaf and bake in a granite or +earthen dish in a modern hot oven.</p> + + + +<hr style="width: 65%;" /> +<h2><a name="GAME_GRAVY_AND_GARNISHES" id="GAME_GRAVY_AND_GARNISHES"></a>GAME, GRAVY AND GARNISHES</h2> + + +<p><b>ROASTED CANVAS-BACK DUCK</b>—Procure a fine canvas-back duck, pick, +singe, draw thoroughly and wipe; throw inside a light pinch of salt, run +in the head from the end of the head to the back, press and place in a +roasting pan. Sprinkle with salt, put in a brisk oven, and cook for +eighteen minutes. Arrange on a very hot dish, untruss, throw in two +tablespoons of white broth. Garnish with slices of fried hominy and +currant jelly. Redhead and mallard ducks are prepared the same way.</p> + + +<p><b>BROILED WILD DUCK</b>—Pick, singe and draw well a pair of wild ducks, +split them down the back without detaching, place them skin downwards on +a dish, season with salt and pepper and pour over two tablespoons of +oil. Boil the birds well in this marinade, place them on a broiler on a +brisk fire, broil for seven minutes on each side. Place them on a hot +dish and cover with maitre d'hotel butter, garnish with watercress, and +serve.</p> + + +<p><b>ROAST DUCK WITH ORANGE SAUCE</b>—Scrape a tablespoonful each of fat, +bacon, and raw onion and fry them together for five minutes. Add the +juice of an orange and a wine-glassful of port wine, the drippings from +the duck and seasoning of salt and pepper. Keep hot without boiling and +serve with roast duck.<span class='pagenum'><a name="Page_51" id="Page_51">[Pg 51]</a></span></p> + + +<p><b>CHICKEN GRAVY</b>—Put into a stockpot the bones and trimmings of a fowl +or chicken with a small quantity of stock and boil them. Add flour and +butter to thicken it, and then place the pot on the side of the stove +and let simmer. Stir well and after the gravy has simmered for some +minutes skim and strain it, and it will be ready to serve.</p> + + +<p><b>GRAVY FOR WILD FOWL</b>—Put into a small saucepan a blade of mace, piece +of lemon peel, two tablespoonfuls each of mushroom catsup, walnut catsup +and strained lemon juice; two shallots cut in slices, two wineglasses of +port wine. Put the pan over the fire and boil the contents; then strain, +add it to the gravy that has come from the wild fowl while roasting. If +there is a large quantity of gravy less wine and catsup will be +necessary.</p> + + +<p><b>SALMI OF GAME</b>—Cut cold roast partridges, grouse or quail into joints +and lay aside while preparing the gravy. This is made of the bones, +dressing, skin, and general odds and ends after the neatest pieces of +the birds have been selected. Put this (the scraps) into a saucepan, +with one small onion minced, and a bunch of sweet herbs, pour in a pint +of water and whatever gravy may be left, and stew, closely covered, for +nearly an hour. A few bits of pork should be added if there is no gravy. +Skim and strain, return to the fire, and add the juice of a half lemon, +with a pinch of nutmeg, thicken with browned flour if the stuffing has +not thickened it sufficiently, boil up and pour over the reserved meat, +which should be put into another saucepan. Warm until smoking hot, but +do not let it boil. Arrange the pieces of bird in heap upon a dish and +pour the gravy over them.<span class='pagenum'><a name="Page_52" id="Page_52">[Pg 52]</a></span></p> + + + +<hr style="width: 65%;" /> +<h2><a name="LENTEN_DISHES" id="LENTEN_DISHES"></a>LENTEN DISHES</h2> + + +<p><b>ORANGE FOOL</b>—Take the juice of six oranges, six eggs well beaten, a +pint of cream, quarter of a pound of sugar, little cinnamon and nutmeg. +Mix well together. Place over a slow fire and stir until thick, then add +a small lump of butter.</p> + + +<p><b>PLUM PORRIDGE</b>—Take a gallon of water, half a pound of barley, quarter +of a pound of raisins, and a quarter of a pound of currants. Boil until +half the water is wasted. Sweeten to taste and add half pint of white +wine.</p> + + +<p><b>RICE SOUP</b>—Boil two quarts of water and a pound of rice, with a little +cinnamon, until the rice is tender. Take out the cinnamon and sweeten +rice to taste. Grate half a nutmeg over it and let stand until it is +cold. Then beat up the yolks of three eggs, with half a pint of white +wine, mix well and stir into the rice. Set over a slow fire, stirring +constantly to prevent curdling. When it is of good thickness it is ready +to serve.</p> + + +<p><b>RICE MILK</b>—Boil half pound of rice in a quart of water, with a little +cinnamon. Let it boil until the water is wasted, taking great care it +does not burn. Then add three pints of milk and the yolk of an egg. Beat +up and sweeten to taste.</p> + + +<p><b>FORCED MEAT BALLS FOR TURTLE SOUP</b>—Cut off a very small part of the +vealy part of a turtle, mince it very fine and mix it with a very small +quantity of boned anchovy and boiled celery, the yolks of one or two +hard-boiled eggs, and two tablespoons of sifted breadcrumbs, with mace, +cayenne pepper and salt to taste, a small quantity of warm butter, and +well beaten egg. Form the paste into balls, plunge them into a +frying-pan of boiling butter or fat, fry them to a good color, and they +are ready. They should be added to the soup hot.</p> + + +<p><b>TRUFFLES FOR GARNISH</b>—Choose large round truffles, wash them +thoroughly and peel them, and put the required number into a saucepan, +pour over them enough chicken broth or<span class='pagenum'><a name="Page_53" id="Page_53">[Pg 53]</a></span> champagne to nearly cover them, +add an onion stuck with three or four cloves, a clove of garlic, a bunch +of sweet herbs, and a little of the skimmings of the chicken broth or +fat. Place the pan on the fire and boil for fifteen minutes with the lid +on, then remove from the fire, and let the truffles cool in their +liquor. Remove them, drain, and they are ready for use. Another way to +fix them is to boil them ten minutes and cut them into various shapes. +The trimmings from them as well as the liquor may be used in making +sauce.</p> + + +<p><b>FRIED PARSLEY</b>—Carefully pick the stems from the parsley, dry it on a +cloth, put into a frying basket, then into hot fat. Be careful that the +fat is not too hot. Fry for a few minutes.</p> + + +<p><b>BEEF MARROW QUENELLES</b>—Put one-half pound beef marrow into a basin, +with an equal quantity of breadcrumbs, add two tablespoons of flour; +salt and pepper to taste. Work it into a smooth paste with the yolks of +six eggs and the whites of one. Take it out a little at a time and poach +in boiling salted water, drain, trim, and serve very hot.</p> + + +<p><b>CALF'S LIVER QUENELLES</b>—Steep a thick layer of bread in milk, until +well soaked, then squeeze and mix with half a pound of finely ground +calf's liver, and season with parsley, chives and lemon peel in small +quantities, and all finely ground. Dust in salt and pepper and a +tablespoonful of flour. Bind the mixture with beaten eggs. Divide the +mixture with a tablespoon into small quantities and shape each one like +an oval. Plunge the ovals into a saucepan of boiling water and boil for +a half an hour. Chop some bacon, place it in a frying-pan with a lump of +butter and fry until brown. When the quenelles are cooked pour the hot +bacon and fat over them, and serve.</p> + + +<p><b>CHICKEN QUENELLES</b>—Mix together one teacupful each of breadcrumbs and +finely pounded cooked chicken. Season highly with salt and cayenne and +bind with raw egg yolks. Mold into pieces about the size and shape of an +olive, between two spoons. Roll in egg and cracker dust and fry them, or +poach them in boiling broth or water until they float, and use them as +desired.<span class='pagenum'><a name="Page_54" id="Page_54">[Pg 54]</a></span></p> + + + +<hr style="width: 65%;" /> +<h2><a name="MISCELLANEOUS" id="MISCELLANEOUS"></a>MISCELLANEOUS</h2> + + +<p><b>BEAUREGARD EGGS</b>—Two level tablespoons butter, two level tablespoons +flour, one-half level teaspoon salt, one cup milk, four hard-boiled +eggs. Make a white sauce of the butter, flour, salt and milk, and add +the whites of the eggs chopped fine. Cut buttered toast in pointed +pieces and arrange on a hot plate to form daisy petals. Cover with the +sauce and put the egg yolks through a ricer into the center.</p> + + +<p><b>EGG AND POTATO SCALLOP</b>—Fill a buttered baking dish with alternate +layers of cold boiled potatoes sliced thin, hard-boiled eggs also +sliced, and a rich white sauce poured over each layer. Cover the top +with buttered crumbs and set in the oven until the crumbs are browned.</p> + + +<p><b>EGGS SCRAMBLED IN MILK</b>—Half pint of milk, five eggs. Heat the milk in +a saucepan and when it is just at the boiling point stir in the eggs, +which should have been beaten enough to mix them thoroughly. Stir +steadily until they thicken, add a half teaspoonful of salt and serve at +once.</p> + + +<p><b>EGG WITH WHITE SAUCE FOR LUNCHEON</b>—Cut stale bread into one-fourth +slices and shape into rounds, then saute in olive oil. Arrange on a hot +platter and on each place a French poached egg. Cover with Marnay sauce, +sprinkle with buttered breadcrumbs and put in oven just long enough to +brown crumbs. For the Marnay sauce, cook one and one-half cups of +chicken stock with one slice of onion, one slice carrot, bit of bay +leaf, a sprig of parsley and six peppercorns until reduced to one cup, +then strain. Melt one-fourth cup of butter, add one-fourth cup flour, +and stir until well blended, then pour on gradually while constantly +heating the chicken stock and three-fourths cup scalded milk. Bring to +the boiling point and add one-half teaspoon salt, one-eighth teaspoon +paprika, two tablespoons of Parmesean cheese and one-half cup goose or +duck liver, cut in one-third inch cubes.<span class='pagenum'><a name="Page_55" id="Page_55">[Pg 55]</a></span></p> + + +<p><b>LIGHT OMELET</b>—Separate your eggs and beat the yolks until thick and +light colored, adding a tablespoonful cold water for each yolk and a +seasoning of salt and pepper. Beat the whites until they are dry and +will not slip from the dish, then turn into them the beaten yolks, +folding carefully until thoroughly blended. Have the pan hot and butter +melted, turn in the mixture, smothering it over the top, cover and place +on asbestos mat on top of stove until well risen, then uncover and set +in the oven to dry. Try it with a heated silver knife thrust in the +middle. When done, cut across the middle, fold and turn out, dust with +sugar, glaze and serve quickly.</p> + + +<p><b>OMELET FOR ONE</b>—Beat the yolks of two eggs until creamy, add four +tablespoons of milk and saltspoon of salt. Add the whites beaten stiff +and put into a hot pan in which a rounding teaspoon of butter is melted. +The mixture should begin to bubble almost at once; cook three or four +minutes, slipping a knife under now and then to keep the under side from +burning. When the top begins to set, fold it over and turn on a hot +platter.</p> + + +<p><b>SCRAMBLED EGGS WITH MUSHROOMS</b>—Pare, wash and slice half a pound of +fresh mushrooms, put them in a sautoir; cover, shake the sautoir once in +awhile and cook ten minutes. Break and beat five or six eggs in a +saucepan, adding seasoning of salt, pepper, nutmeg and one-half ounces +of butter cut into bits. Add the mushrooms, set over the fire, stir +constantly with wooden paddle, and when eggs are thick and creamy turn +into a heated dish, garnish with toasted bread points, and serve at +once.</p> + + +<p><b>SCRAMBLED EGGS WITH PEPPERS</b>—Scrambled eggs on toast with chopped +sweet green peppers make an excellent breakfast dish. Toast four slices +of bread, butter, and put where the platter on which they are arranged +will keep hot. Put a tablespoonful of butter in a hot frying-pan, as +soon as it bubbles turn in half a dozen eggs which have been broken into +a bowl, and mix with half a dozen tablespoonfuls of water. As the whites +begin to set, whip together quickly with a silver knife. Sprinkle over +the top two finely cut peppers from which the seeds have been removed, +stir through the eggs, let the whole cook a half minute, then pour over +the slices of toast, garnish with sprigs of parsley, and serve at once.</p> + + +<p><b>SCOTCH EGGS</b>—Shell six hard-boiled eggs and cover with a paste made of +one-third stale breadcrumbs cooked soft in one-<span class='pagenum'><a name="Page_56" id="Page_56">[Pg 56]</a></span>third cup milk, then mix +with one cup lean boiled ham minced very fine and seasoned with cayenne +pepper, one-half teaspoon mixed mustard and one raw egg beaten. Roll +slightly in fine breadcrumbs and fry in hot deep fat a delicate brown.</p> + + +<p><b>BANANAS WITH OATMEAL</b>—Add a teaspoonful of salt to a quart of rapidly +boiling water and sprinkle in two cups of rolled oatmeal. Set the +saucepan into another dish of boiling water (double boiler), cover and +cook at least one hour. Longer cooking is preferable. Have ready half a +banana for each person to be served. The banana should be peeled and cut +in thin slices. Put a spoonful of the hot oatmeal over the bananas in +the serving dishes. Pass at the same time sugar and milk or cream. Other +cereals may be served with bananas in the same way.</p> + + +<p><b>SPAWN AND MILK</b>—Have the water boiling fast. Salt to taste, then +holding a handful of meal high in the left hand, let it sift slowly +between the fingers into the bubbling water, stirring all the time with +the right hand. Stir until a thin, smooth consistency obtains, then push +back on the fire where it will cook slowly for several hours, stirring +occasionally with a "pudding stick" or wooden spoon. It will thicken as +it cooks. Serve in bowls with plenty of good rich milk.</p> + + +<p><b>BOILED SAMP</b>—Soak two cupfuls over night in cold water. In the morning +wash thoroughly, cover with boiling water, and simmer gently all day. Do +not stir, as that tends to make it mushy, but shake the pot frequently. +As the water boils away add more, but not enough to make much liquid. +About a half hour before serving add a cupful rich milk, tablespoon +butter, and salt to season. Let this boil up once, and serve hot.</p> + + +<p><b>MOLDED CEREAL WITH BANANA SURPRISE</b>—Turn any left-over breakfast +cereal, while still hot, into cups rinsed in cold water, half filling +the cups. When cold, scoop out the centers and fill the open spaces with +sliced bananas, turn from the cups onto a buttered agate pan, fruit +downward, and set into a hot oven to become very hot. Remove with a +broad-bladed knife to cereal dishes. Serve at once with sugar and cream +or milk.</p> + + +<p><b>THICKENED BUTTER</b>—Place in a saucepan the yolks of a couple of eggs. +Break them gently with a spoon, adding four ounces of butter, melted but +not browned. Set the pan over a slow fire, stirring until of the +required consistency.<span class='pagenum'><a name="Page_57" id="Page_57">[Pg 57]</a></span></p> + + +<p><b>SHRIMP BUTTER</b>—Pick and shell one pound of shrimps, place them in a +mortar and pound, add one-half pound of butter when well mixed; pass the +whole through a fine sieve. The butter is then ready for use.</p> + + +<p><b>SARDINE BUTTER</b>—Remove the skins and bones from seven or eight +sardines; put them in a mortar and pound until smooth. Boil two large +handfuls of parsley until tender, squeeze it as dry as possible, remove +all stalks and stems and chop it. Put the parsley in the mortar with the +fish and four ounces of butter, then pound again. When well incorporated +mold the butter into shapes. Keep on ice until ready for serving. +Excellent for hot toast.</p> + + +<p><b>MAITRE D'HOTEL BUTTER</b>—Quarter of a pound of butter, two +tablespoonfuls of chopped parsley, salt and pepper and juice of two +lemons. Mix thoroughly and keep in cool place.</p> + + +<p><b>CAULIFLOWER IN MAYONNAISE</b>—Select some large, cold boiled cauliflowers +and break into small branches, adding a little salt, pepper and vinegar +to properly season. Heap them on a dish to form a point. Surround with a +garnish of cooked carrots, turnips and green vegetables, pour some white +mayonnaise sauce over all, and serve.</p> + + +<p><b>SARDINE COCKTAIL</b>—Drain and skin one-half box boneless sardines and +separate into small pieces. Add one-half cup tomato catsup, mixed with +two teaspoons Worcestershire sauce, one-half teaspoon tabasco sauce, the +juice of one lemon, and salt to taste. Chill thoroughly and serve in +scallop shells, placing each shell on a plate of crushed ice.</p> + + +<p><b>SAUCE FOR VARIOUS SHELLFISH IN THE SHAPE OF COCKTAIL</b>—For the truffle +sauce melt three tablespoons of butter, add three tablespoons of flour, +and stir until well blended, then pour on gradually while heating +constantly one cup milk and one-half cup heavy cream. Bring to the +boiling point and add two chopped truffles, two tablespoons Madeira +wine, salt and pepper to taste.</p> + + +<p><b>BAKED MILK</b>—Put fresh milk into a stone jar, cover with white paper +and bake in a moderate oven until the milk is thick as cream. This may +be taken by the most delicate stomach.</p> + + +<p><b>MINT VINEGAR</b>—Fill in a wide-mouthed bottle or a quart fruit jar with +fresh mint leaves, well washed and bruised a little. Let the leaves fall +in without pressing. Fill the jar with cider<span class='pagenum'><a name="Page_58" id="Page_58">[Pg 58]</a></span> vinegar, put on the +rubber, and turn the cover tightly. Let stand three weeks, uncover, and +drain off the vinegar into bottles and keep well corked.</p> + + +<p><b>BLACKBERRY VINEGAR</b>—Mash the berries to a pulp in an earthenware or +wooden vessel. Add good cider vinegar to cover and stand in sun during +the day and in the cellar at night, stirring occasionally. Next morning +strain and add the same amount fresh berries. Crush and pour the whole, +the strained juice, and set in the sun again all day and in the cellar +at night. The third day strain to each quart of the juice one pint water +and five pounds sugar. Heat slowly and when at boiling point skim, and +after it boils strain and bottle.</p> + + +<p><b>HOMEMADE VINEGAR</b>—For pineapple vinegar, cover the parings and some of +the fruit, if you wish, with water. A stone crock or glass jar is the +best receptacle for this purpose. Add sugar or sirup, according to the +condition of the fruit, and set in the sun where it can ferment +thoroughly. Skim frequently to remove all impurities, and when as acid +as desired, strain and bottle. Gooseberry vinegar is made by crushing +gooseberries not quite ripe, covering with cold water (three quarts of +water to two of fruit) and allowing it to stand for two days. Press and +strain. Allow a pint of sugar and half a yeast cake to each gallon of +the liquid. Set in the sun, and when the fluid has worked clear, strain +and leave in a warm place until as sharp as desired. A cloth should be +tied over the top of the jar to keep out insects and dust.</p> + + +<p><b>SAMP AND BEANS</b>—Soak a quart of the samp and a scant pint pea beans +over night in cold water, each in a separate vessel. In the morning put +the samp over to cook in a large pot, covering with fresh boiling water. +Simmer gently about two hours, protecting from scorch, by an asbestos +mat and a frequent shaking of the pot. As the samp commences to swell +and the water dries out add more. After two hours add the beans that +have been soaking, together with a pound of streaked salt pork. Season +with salt and pepper and continue the cooking all day, shaking +frequently. Just before serving add butter and more salt if it needs it.</p> + + +<p><b>DRESSING FOR ITALIAN RAVIOLI</b>—Nine eggs beaten very light. One quart +of spinach boiled and drained until dry. Chop very fine. Add salt and +pepper to taste, one cup grated American cream cheese, little nutmeg, +one-half pint breadcrumbs soaked in milk, two tablespoonfuls olive oil, +three tablespoonfuls of cream. Cracker meal enough to thicken.<span class='pagenum'><a name="Page_59" id="Page_59">[Pg 59]</a></span></p> + + +<p><b>NOODLE DOUGH FOR ITALIAN RAVIOLI</b>—Make noodle crust as you would for +noodles. Roll very fine and cover half the crust with ravioli dressing +half-inch thick. Turn over the other half to cover. Mark in squares as +shown in figure.</p> + +<p>Cut with a pie cutter after marking. Drop one by one in salted boiling +water, cook about twenty minutes, drain and arrange on platter and +sprinkle each layer with grated cheese and mushroom sauce.</p> + + +<p><b>BOLOGNA SAUSAGE</b>—Chop fine one pound each of beef, pork, veal and fat +bacon. Mix with three-fourths of a pound of fine chopped beef suet and +season with sage, sweet herbs, salt and pepper. Press into large skins +thoroughly cleaned and soaked in cold salt water for several hours +before being used, fasten tightly on both ends and prick in several +places. Place in a deep saucepan, cover with boiling water, simmer +gently for an hour, lay on straw to dry and hang.</p> + + +<p><b>LEMON JELLY</b>—Grate two lemons and the juice of one. The yolks of three +eggs, two cups of sugar. Butter, the size of an egg. Boil until thick.</p> + + +<p><b>MARGARETTES</b>—One half-pound of peanuts, one pound of dates chopped +fine. One cup of milk in the dates and boil, add peanuts. Make a boiled +icing. Take the long branch crackers, spread the filling between the +crackers, put on the icing and put in the oven to brown.<span class='pagenum'><a name="Page_60" id="Page_60">[Pg 60]</a></span></p> + + + +<hr style="width: 65%;" /> +<h2><a name="VEGETABLES" id="VEGETABLES"></a>VEGETABLES</h2> + + +<p><b>BRUSSELS SPROUTS</b>—Wash well in salted water about two pounds of +Brussels sprouts and pick them over well. Place them on a fire in a +saucepan filled with water, a little salt and bicarbonate of soda. With +the lid off boil fast till tender; about twenty to twenty-five minutes. +When done drain them and dry on a cloth. Put in a large saucepan a +good-sized lump of butter and a little salt and pepper. Toss the sprouts +in this until they become quite hot again, but do not fry them. Serve on +a quartered round of buttered toast.</p> + + +<p><b>BRUSSELS SPROUTS MAITRE D'HOTEL</b>—Boil the sprouts and then place them +in a saucepan with a lump of butter and beat them well. Put half a pound +of fresh butter in a pan with two tablespoonfuls of chopped parsley, the +juice of a couple of lemons, a little salt and white pepper and mix +together well with a spatula, and when it boils stir quickly. Place the +sprouts on a dish and turn the sauce over them.</p> + + +<p><b>BRUSSELS SPROUTS SAUTED</b>—One pound of Brussels sprouts should be +thoroughly washed and boiled and then put into a pan over the fire +together with a good-sized lump of butter, a little salt, and toss for +eight minutes. Sprinkle over them a little chopped parsley, and serve +when done.</p> + + +<p><b>BAKED MUSHROOMS IN CUPS</b>—Peel and cut off the stalks of a dozen or +more large fat mushrooms, and chop up fine. Put the trimmings in a +stewpan with some water or clear gravy, and boil well. When nicely +flavored strain the liquor, return it to the stewpan with the mushrooms +and a moderate quantity of finely chopped parsley, season to taste with +salt and pepper, and boil gently on the side of the stove for nearly +three-quarters of an hour. Beat four eggs well in one-half teacupful of +cream, and strain. When the mushrooms are ready move the stewpan away +from the fire and stir in the beaten eggs. Butter some small cups or +molds, fill each with the mixture, and bake in a<span class='pagenum'><a name="Page_61" id="Page_61">[Pg 61]</a></span> brisk oven. Prepare +some white sauce; when baked turn the mushrooms out of the molds on a +hot dish, pour the sauce around them, and serve.</p> + + +<p><b>BOILED CHESTNUTS SERVED AS VEGETABLES</b>—Peel off the outside skin of +the chestnuts and steep them in boiling water until the skin can be +easily removed, and throw them into a bowl of cold water. Put two ounces +of butter into a saucepan with two tablespoons of flour and stir the +whole over a fire until well mixed. Then pour in one-half pint or more +of clear broth and continue stirring over the fire until it boils. +Season with salt, throw in the chestnuts and keep them simmering at the +side of the fire until tender. When served in this way they make a good +vegetable for roasted meat or poultry, particularly turkey.</p> + + +<p><b>BOILED CORN</b>—Choose short, thick ears of fresh corn, remove all the +husks except the inner layer: strip that down far enough to remove the +silk and any defective grains and then replace it, and tie at the upper +end of each ear of corn. Have ready a large pot half full of boiling +water, put in the corn and boil steadily for about twenty minutes, if +the ears are large, and fifteen minutes if they are small. Remove from +the boiling water, take off the strings, and serve hot at once. If +desirable, the inner husk may be removed before serving, but this must +be done very quickly, and the ears covered with a napkin or a clean +towel to prevent the heat from escaping. Serve plenty of salt, butter +and pepper with the corn. These may be mixed by heating them together, +and serve in a gravy bowl.</p> + + +<p><b>BOILED ONIONS WITH CREAM</b>—Peel twelve medium-sized onions, pare the +roots without cutting them, place in a saucepan, cover with salted +water, add a bunch of parsley, and boil for forty-five minutes; take +them from the saucepan, place them on a dish, covering with two gills of +cream sauce, mixed with two tablespoonfuls of broth, garnish, and serve.</p> + + +<p><b>CORN FRITTERS</b>—Prepare four ears of fresh corn by removing the outer +husks and silks; boil and then drain well. Cut the grains from the cobs +and place in a bowl, season with salt and pepper, add one-fourth pound +of sifted flour, two eggs and a half pint of cold milk. Stir vigorously, +but do not beat, with a wooden spoon for five minutes, when it will be +sufficiently firm; butter a frying-pan, place it on a fire, and with a +ladle holding one gill put the mixture on the pan in twelve parts, being +careful<span class='pagenum'><a name="Page_62" id="Page_62">[Pg 62]</a></span> that they do not touch one another, and fry till of a good +golden color, cooking for four or five minutes on each side. Dress them +on a folded napkin, and serve.</p> + + +<p><b>BROILED EGGPLANT</b>—Peel an eggplant and cut it into six slices each +half an inch thick. Put them into a dish and season with salt and pepper +and pour over them one tablespoon of sweet oil. Mix well and arrange the +slices of the eggplant on a broiler and broil on each side for five +minutes, then place on a dish which has been heated and pour over a gill +of maitre d'hotel sauce, and serve.</p> + + +<p><b>FRIED EGGPLANT</b>—Select a nice large eggplant, peel, remove the seeds, +and cut into pieces about one and one-half inches long and +three-quarters of an inch wide. Put them on a plate, sprinkle well with +salt and leave standing for an hour or so. Then wrap the pieces in a +cloth and twist it around so as to squeeze as much juice as possible +from them without breaking. Sprinkle over with flour, covering each side +well, and place them in a frying basket. Put a large lump of fat in a +stewpan and when it boils put in the basket. As each plant is nicely +browned take out of the basket, sprinkle with salt and lay on a sheet of +paper in front of a fire so as to drain as free as possible from fat. +Serve on a napkin spread over a hot dish.</p> + + +<p><b>EGGPLANT FRITTERS</b>—Boil the eggplant in salted water mixed with a +little lemon juice. When tender, skin, drain and mash them. For every +pint of pulp, add one-half breakfast cup full of flour, two well beaten +eggs, and season with salt and pepper to taste. Shape into fritters and +fry in boiling fat until brown.</p> + + +<p><b>BROILED MUSHROOMS ON TOAST</b>—Trim off the stalks of the required +quantity of large mushrooms, peel, score them once across the top, place +them on a gridiron and grill over a slow fire, turning when done on one +side. Trim the crusts off some slices of bread and toast on both sides. +Cut rounds out of the toast the same size as the mushrooms, butter them +and place a mushroom on each. Put a lump of butter in each mushroom and +sprinkle over with salt and pepper. Place a fancy dish-paper on a hot +dish, and serve the mushrooms-on-toast, with a garnish of fried parsley.</p> + + +<p><b>DEVILED MUSHROOMS</b>—Cut off the stalks even with the head and peel and +trim the mushrooms neatly. Brush them over inside with a paste brush +dipped in warm butter, and<span class='pagenum'><a name="Page_63" id="Page_63">[Pg 63]</a></span> season with salt and pepper, and a small +quantity of cayenne pepper. Put them on a gridiron and broil over a +clear fire. When cooked put the mushrooms on a hot dish, and serve.</p> + + +<p><b>MUSHROOMS IN CREAM</b>—Peel and trim the required quantity of mushrooms. +Put some cream in a pan over the fire and season with pepper and salt to +taste. Rub the mushrooms in salt and pepper, and as quickly as the cream +comes to a boil put them in and let boil for four minutes. Serve hot.</p> + + +<p><b>BOILED SPANISH ONIONS</b>—Boil Spanish onions in salted water thirty +minutes. Drain and add butter or drippings, salt and pepper, covering +the pan to prevent steam from escaping. Cook slowly for about three +hours, basting frequently with drippings. Care should be taken that they +do not burn.</p> + + +<p><b>BAKED ONIONS</b>—Put six large onions into a saucepan of water, or water +and milk in equal proportions, add salt and pepper and boil until +tender. When done so they can be easily mashed work them up with butter +to the consistency of paste, cover with breadcrumbs, and bake in a +moderate oven. If preferred they may be boiled whole, put in a baking +dish covered with butter and breadcrumbs, then baked.</p> + + +<p><b>FRIED ONIONS</b>—Peel and slice into even rounds four medium-sized +onions. Place them first in milk then in flour, fry in very hot fat for +eight minutes. Remove them carefully and lay on a cloth to dry. Place a +folded napkin on a dish, lay the onions on, and serve very hot. Garnish +with fried parsley.</p> + + +<p><b>GLAZED ONIONS</b>—Peel the onions and place in a saucepan with a little +warmed butter, add sugar and salt to taste, pour over a little stock. +Place over a moderate fire and cook slowly till quite tender and the +outside brown. Remove and serve on a dish. A little of the liquor, +thickened with flour, may be served as a sauce.</p> + + +<p><b>FRIED SPANISH ONIONS</b>—Peel and slice two pounds of Spanish onions. +Place them in a hot frying-pan, containing two heaping tablespoonfuls of +butter, add salt and pepper.</p> + + +<p><b>BOILED OYSTER PLANT</b>—Scrape a bunch of oyster plants, dropping into +cold water to which a little vinegar has been added. Cut in small pieces +and boil in salted water until tender. Season with butter, pepper and +cream. Cream may be omitted if desired.</p> + + +<p><b>BROILED POTATOES</b>—Peel a half dozen medium-sized cooked potatoes, +halve them and lay upon a dish, seasoning with<span class='pagenum'><a name="Page_64" id="Page_64">[Pg 64]</a></span> a pinch of salt, and +pour over them two tablespoons of butter and roll them thoroughly in it. +Then arrange them on a double broiler, and broil over a moderate fire +for three minutes on each side. Serve in a folded napkin on a hot dish.</p> + + +<p><b>PARSNIP FRITTERS</b>—Peel and boil some parsnips until tender, then drain +thoroughly and mash, mixing in with them two beaten eggs, salt to taste, +and sufficient flour to bind them stiffly. Divide and mold the mixture +into small round cakes with floured hands. Put a large piece of butter +into a stewpan, place on the fire and let it boil. Then put in the cakes +and fry to a nice golden brown color. Take out and drain them, and serve +on a napkin spread over a hot dish, with a garnish of fried parsley.</p> + + +<p><b>MASHED PARSNIPS</b>—Wash and scrape some parsnips, cut in pieces +lengthwise, put them in a saucepan with boiling water, a little salt and +a small lump of drippings. Boil till tender, remove and place in a +colander to drain, and press all the waste out of them. Mash them till +quite smooth with a wooden spoon, put them in a saucepan with a +tablespoonful of milk or a small lump of butter, and a little salt and +pepper; stir over the fire until thoroughly hot again, turn out on to a +dish, and serve immediately.</p> + + +<p><b>POTATO BALLS</b>—Mash thoroughly a pound of boiled potatoes and rub them +through a wire sieve. Mix in a quarter of a pound of grated ham, a +little chopped parsley, and a small onion chopped very fine, together +with a small quantity of grated nutmeg, and the beaten yolks of two +eggs. Roll this mixture into balls of equal size, then roll in flour and +egg-breadcrumbs, and fry in dripping or brown them in the oven, and +serve on a hot dish.</p> + + +<p><b>POTATOES AND ONIONS SAUTED</b>—Take an equal amount of small new potatoes +and onions of equal size, peel and place in a saute pan with a +good-sized piece of butter, tossing them over the fire for a quarter of +an hour, being careful not to let them burn. Put in enough water to half +cover the vegetables, add a little salt and pepper, place the lid over +the pan and stew gently for half an hour, then squeeze a little lemon +juice in it and turn on a hot dish, and serve.</p> + + +<p><b>POTATOES LYONNAISE</b>—Cut into round slices eight boiled potatoes, lay +in a frying-pan with an ounce and a half of butter and the round slices +of a fried onion, seasoning with<span class='pagenum'><a name="Page_65" id="Page_65">[Pg 65]</a></span> a pinch each of salt and pepper. Cook +for six minutes, or until they become well browned, tossing them all the +while. Sprinkle over with a small quantity of chopped parsley, and +serve.</p> + + +<p><b>STEWED MUSHROOMS</b>—Peel and remove the stalks from some large +mushrooms, wash and cut them into halves; put two ounces of butter into +a small lined saucepan with two tablespoonfuls of flour and stir this +over the fire, then mix in by degrees one and one-half breakfast cupfuls +of milk; while boiling and after being thickened, put in the mushrooms. +Season to taste with salt, pepper and a small quantity of powdered mace, +and stew gently on the side of the fire until tender. When cooked turn +the mushrooms on to a hot dish, garnish with some croutons of bread that +have been fried to a nice brown, and serve.</p> + + +<p><b>STUFFED ONIONS, STEAMED</b>—Peel eight large onions and boil for ten +minutes, and salt them slightly. Remove them from the fire, drain quite +dry, push about half the insides out; chop the parts taken out very +small, together with a little sausage meat; add one teacupful of +breadcrumbs, one egg, and salt and pepper to taste. Put this mixture +into the cavity in the onions, piling a little on the top and bottom so +that none shall be left. Arrange them in a deep pan. Put them in a +steamer over a saucepan of water and steam for one hour and a half. Put +the pan in the oven to brown the tops of the onions, adding one +breakfast cupful of butter to prevent burning. Arrange them tastefully +on a dish, and serve hot.</p> + + +<p><b>POTATO CROQUETTES</b>—Take four boiled potatoes and add to them half +their weight in butter, the same quantity of powdered sugar, salt, +grated peel of half a lemon and two well beaten eggs. Mix thoroughly and +roll into cork-shaped pieces and dip into the beaten yolks of eggs, +rolling in sifted breadcrumbs. Let stand one hour and again dip in egg +and roll in crumbs. Fry in boiling lard or butter. Serve with a garnish +of parsley.</p> + + +<p><b>CREAMED POTATOES</b>—Cut into cubes or dices about half a pound of boiled +potatoes and place in a shallow baking pan. Pour over them enough milk +or cream to cover them and put in the oven or on the side of the stove +and cook gently until nearly all the milk is absorbed. Add a +tablespoonful of butter, a teaspoonful each of finely chopped parsley, +and salt, and half a saltspoonful of pepper, mixed well together. When +they have become thoroughly warmed turn into a dish, and serve +immediately.<span class='pagenum'><a name="Page_66" id="Page_66">[Pg 66]</a></span></p> + + +<p><b>APPLES AND ONIONS</b>—Select sour apples, pare, core and thinly slice. +Slice about half as many onions, put some bacon fat in the bottom of a +frying-pan and when melted add the apples and onions. Cover the pan and +cook until tender, cooking rather slowly. Sprinkle with sugar, and serve +with roast pork.</p> + + +<p><b>BACON AND SPINACH</b>—Line a pudding dish with thin slices of raw bacon. +Take boiled spinach, ready for the table, season with butter, salt and +pepper. Take also some boiled carrots, turnips and onions. Whip up the +yolk of an egg with pepper and salt, and stir into the carrots and +turnips. Arrange the vegetables alternately in the dish and partially +fill with boiling water. Steam for an hour. Turn out on a flat dish, and +serve with a rich brown gravy.</p> + + +<p><b>BOILED CELERY</b>—Trim off the tops of the celery about one-third of +their length, and also trim the roots into rounding shape. Save the tops +for making cream of celery and for garnishes, cook the celery in salted +water until tender, drain, lay on toast, and pour a cream sauce over.</p> + + +<p><b>BOSTON BAKED BEANS</b>—Pick over a quart of small pea beans, wash +thoroughly and soak over night in warm water. In the morning parboil +them until the skins crack open. Pour off the water. Put into the bottom +of a glazed earthenware pot, made expressly for the purpose, a pint of +hot water in which have been dissolved a half tablespoonful salt, two +tablespoonfuls molasses, a half teaspoonful mustard, and a pinch of +soda. Pack in the beans until about a third full, then place in it a +pound (or less, if preferred) of streaked pig pork, the skin of which +has been scored. Cover with a layer of beans, letting the rind of the +pork just show through. Now add enough more seasoned hot water to cover +the beans, and bake covered in a slow oven all day or night. When done +the beans should be soft, tender and moist but brown and whole, and the +pork cooked to a jelly.</p> + + +<p><b>BREADED POTATO BALLS</b>—Pare, boil and mash potatoes and whip into three +cups of potato three level tablespoons of butter, two tablespoons of hot +milk, salt and pepper to taste; also two teaspoons of onion juice and +two level tablespoons of chopped parsley, one-quarter cup of grated mild +cheese and two well-beaten eggs. Beat well and set aside to cool. Mold +into small balls, roll each in beaten egg, in fine stale breadcrumbs, +and then fry in deep hot fat.<span class='pagenum'><a name="Page_67" id="Page_67">[Pg 67]</a></span></p> + + +<p><b>CABBAGE AND CHEESE</b>—Boil the cabbage in two waters, then drain, cool +and chop. Season well with salt and pepper and spread a layer in a +buttered baking dish. Pour over this a white sauce made from a +tablespoonful each of flour and butter and a cup of milk. Add two or +three tablespoonfuls of finely broken cheese. Now add another layer of +cabbage, then more of the white sauce and cheese, and so on until all +the material is used. Sprinkle with fine crumbs, bake covered about half +an hour, then uncover and brown.</p> + + +<p><b>CAULIFLOWER AU GRATIN</b>—Select a firm, well-shaped cauliflower, and +after the preliminary soaking in cold salt water throw into a kettle of +boiling water and cook half an hour, until tender. Drain, pick off the +flowers and lay to one side, while you pick the stalks into small +pieces. Lay on the bottom of a rather shallow buttered baking dish, +sprinkle with pepper, grated cheese and cracker crumbs. Dot with pieces +of butter. Add a little milk, then a layer of the flowerets and another +sprinkling of milk, cheese and pepper.</p> + + +<p><b>CAULIFLOWER FRITTERS</b>—Soak and boil the cauliflower in the usual way, +then separate into flowers. Dip each piece into a thin batter, plunge +into boiling fat and fry a delicate brown. Serve very hot on napkins. If +preferred, the pieces may be dipped into a mixture of salt, pepper, +vinegar and oil, then fried.</p> + + +<p><b>CREAMED SPAGHETTI</b>—Have two quarts of water boiling in a kettle and +one-third of a pound of spaghetti. Hold a few pieces of the spaghetti at +a time in the water and as the ends soften turn them round and round and +down into the kettle. When all are in the water put on a cover and cook +the spaghetti twenty minutes, then drain.</p> + +<p>Make a cream sauce with a rounding tablespoon each of flour and butter +and one cup of cream. Season with one-half teaspoon of salt and a few +grains of pepper. Stir in the spaghetti cut in inch pieces, turn on to a +dish, and sprinkle with finely grated cheese.</p> + + +<p><b>FRIED CORN</b>—Cut the corn off the cob, leaving the grains as separate +as possible. Fry in just enough butter to keep it from sticking to the +pan, stirring very often. When nicely browned add salt and pepper and a +little rich cream. Do not set near the fire after adding the cream.<span class='pagenum'><a name="Page_68" id="Page_68">[Pg 68]</a></span></p> + + +<p><b>FRIED TOMATOES</b>—Wipe some smooth solid tomatoes and slice and fry in a +spider with butter or pork fat. Season well with salt and pepper.</p> + + +<p><b>GLAZED CARROTS WITH PEAS</b>—Wash, scrape and cut three medium-sized +carrots in one-fourth inch slices, then, in cubes or fancy shapes, drain +and put in saucepan with one-half cup butter, one-third cup sugar, and +one tablespoon fine chopped fresh mint leaves. Cook slowly until glazed +and tender. Drain and rinse one can French peas and heat in freshly +boiling water five minutes. Again drain and season with butter, salt and +pepper. Mound peas on hot dish and surround with carrots.</p> + + +<p><b>GLAZED SWEET POTATOES</b>—Put two rounding tablespoons of butter and one +of sugar into a casserole and set on the back of the range to heat +slowly. When hot lay in raw, pared sweet potatoes cut in halves, +lengthwise. Dust with salt and pepper and put in another layer of +seasoned potatoes and enough boiling water to stand one-half inch deep +in the dish. Put on the close-fitting cover and set in the oven to cook +slowly. When the potatoes are tender serve in the same dish with the +sweet sauce that will not be entirely absorbed in the cooking. This way +of preparing sweet potatoes pleases the Southern taste, which demands +sugar added to the naturally sweet vegetable.</p> + + +<p><b>GLAZED SWEET POTATOES</b>—Sweet potatoes, like squash and peas, lose a +little of their sweetness in cooking, and when recooked it is well to +add a little sugar. Slice two large cooked sweet potatoes and lay in a +small baking dish, sprinkle with a level tablespoon of sugar and a few +dashes of salt and pepper, add also some bits of butter. Pour in +one-half cup of boiling water, bake half an hour, basting twice with the +butter and water.</p> + + +<p><b>GREEN MELON SAUTE</b>—There are frequently a few melons left on the vines +which will not ripen sufficiently to be palatable uncooked. Cut them in +halves, remove the seeds and then cut in slices three-fourths of an inch +thick. Cut each slice in quarters and again, if the melon is large, pare +off the rind, sprinkle them slightly with salt and powdered sugar, cover +with fine crumbs; then dip in beaten egg, then in crumbs again, and cook +slowly in hot butter, the same as eggplant. Drain, and serve hot. When +the melons are nearly ripe they may be sauted in butter without crumbs.<span class='pagenum'><a name="Page_69" id="Page_69">[Pg 69]</a></span></p> + + +<p><b>JAPANESE OR CHINESE RICE</b>—Wash one cup of rice, rubbing it through +several waters until the water runs clear. Put in porcelain-lined +stewpan with a quart of soup stock and bay leaves and boil twenty +minutes. The stock must be hot when added to the rice. Shake the kettle +in which it is cooking several times during the cooking and lift +occasionally with a fork. Do not stir. Pour off any superfluous stock +remaining at the end of twenty minutes, and set on the back of the stove +or in the oven, uncovered, to finish swelling and steaming. Just before +serving add one cup of hot tomato juice, a quarter cup of butter, a +tablespoon chopped parsley, a dash of paprika, and one tablespoon of +grated cheese. Serve with grated cheese.</p> + + +<p><b>LIMA BEANS WITH NUTS</b>—Soak one cup of dry lima beans over night. In +the morning rip off the skins, rinse and put into the bean pot with +plenty of water and salt to season, rather more than without the nuts. +Let cook slowly in the oven and until perfectly tender; add one-half cup +of walnut meal, stirring it in well; let cook a few minutes, and serve.</p> + + +<p><b>MACARONI WITH APRICOTS</b>—Stew twenty halves of fresh apricots in half a +cup of sugar and enough water to make a nice sirup when they are done. +Before removing from the fire add a heaping tablespoonful of brown flour +and cook until the sirup is heavy and smooth. Parboil ten sticks of +macaroni broken in two-inch pieces, drain, add to one pint of scalding +hot milk two ounces of sugar. Throw in the parboiled macaroni and allow +it to simmer until the milk is absorbed; stir it often. Pour all the +juice or sauce from the apricots into the macaroni, cover the macaroni +well, set on back of the stove for fifteen minutes, then take off and +allow to cool. When cold form a pile of macaroni in the center of the +dish and cover with apricots, placing them in circles around and over +it.</p> + + +<p><b>MACARONI AND CHEESE</b>—Cook macaroni broken up into short length in +boiling salted water. Boil uncovered for twenty or thirty minutes, then +drain. Fill a buttered pudding dish with alternate layers of macaroni +and grated cheese, sprinkling pepper, salt and melted butter over each +layer. Have top layer of cheese, moisten with rich milk, bake in +moderate oven until a rich brown.</p> + + +<p><b>SCRAMBLED CAULIFLOWER</b>—Trim off the coarse outer leaves of a +cauliflower. After soaking and cooking, drain well and divide into +branches. Sprinkle with nutmeg, salt and pepper and toss into a frying +pan with hot butter or olive oil.<span class='pagenum'><a name="Page_70" id="Page_70">[Pg 70]</a></span></p> + + +<p><b>MACARONI OR SPAGHETTI SERVED IN ITALIAN STYLE</b>—Break a pound of +macaroni or spaghetti into small pieces. Put into boiling salted water +and boil about twenty minutes. Then drain and arrange on platter. +Sprinkle on each layer grated cheese and mushroom sauce. Serve hot.</p> + + +<p><b>MUSHROOM SAUCE, ITALIAN STYLE</b>—(For macaroni, spaghetti, ravioli and +rice.)—A small piece of butter about the size of an egg. One or two +small onions, cut very small. About two pounds of beef. Let all brown. +Prepare as you would a pot roast. Add Italian dried mushrooms, soaked +over night in hot water, chopped in small pieces. Add about one-half can +of tomatoes. Let all cook well. Salt and pepper to taste. Add a little +flour to thicken.</p> + + +<p><b>MOLD SPINACH</b>—Remove roots and decayed leaves, wash in several waters +until no grit remains. Boil in water to nearly cover until tender, +drain, rinse in cold water, drain again, chop very fine; reheat in +butter, season with salt and pepper and pack in small cups. Turn out and +garnish with sifted yolk of egg.</p> + + +<p><b>NUT PARSNIP STEW</b>—Wash, scrape and slice thin two good-sized parsnips. +Cook until perfectly tender in two quarts of water. When nearly done add +a teaspoon of salt and when thoroughly done a teaspoon of flour mixed +with a little cold water, stir well and let boil until the flour is well +cooked, then stir in one-half cup of walnut meal, let boil up once, and +serve immediately.</p> + + +<p><b>POTATOES A LA MAITRE D'HOTEL</b>—Slice cold boiled potatoes thin. Melt a +rounding tablespoonful of butter in a saucepan, add a heaping pint bowl +of the potatoes, season with salt and pepper, and heat. Now add a +teaspoon of lemon juice and the same of finely minced parsley, and serve +at once.</p> + + +<p><b>POTATOES AU GRATIN</b>—Make a white sauce, using one tablespoonful of +butter, one of flour, one-half a teaspoonful salt, one-quarter of a +teaspoonful of white pepper and one cupful of milk. Cut cold boiled +potatoes into thick slices, or, better still, into half-inch cubes. +Butter a baking dish, put in it a layer of the sauce, then one of the +potatoes, previously lightly seasoning with salt and pepper. Continue +until all are in, the proportion of potato being about two cupfuls.</p> + +<p>To one cupful of dried and sifted breadcrumbs, add one teaspoonful of +melted butter and stir until it is evenly mixed through. Spread this +over the contents of the baking dish, and<span class='pagenum'><a name="Page_71" id="Page_71">[Pg 71]</a></span> place in a quick oven for +twenty minutes, or until nicely browned. For a change, a little onion +juice, chopped parsley or grated cheese may be added to the sauce.</p> + + +<p><b>POTATO CREAMED</b>—Cut cold boiled potatoes into small dice and cover +them in a small saucepan with milk. Let them stand where they will heat +slowly and absorb nearly all the milk. When hot add to one pint of +potatoes a tablespoon of salt and a dash of white pepper. Sprinkle a +little finely chopped parsley over the top as a garnish.</p> + + +<p><b>POTATO MOLD</b>—Mash some potato smoothly, add to it some butter and a +little milk to make it smooth but not wet. Season with white pepper and +salt and add enough chopped parsley to make it look pretty. Press into +greased mold and bake for half an hour until lightly browned. Dust with +crumbs and serve.</p> + + +<p><b>POTATO PARISIENNE</b>—Potato marbles seasoned with minced parsley, butter +and lemon juice are liked by many. Others find that they are not +sufficiently seasoned, that is, the seasoning has not penetrated into +the potatoes, especially if a large cutter has been used. This method +will be found to remedy this fault, giving a seasoning which reaches +every portion of the potato. It may not be quite so attractive as the +somewhat underdone marbles, but the flavor is finer.</p> + +<p>Pare the potatoes and steam or boil them until soft, being careful they +do not cook too fast. Drain off the water and let them stand uncovered +until dry. Then cut in quarters lengthwise, and then in thin slices, +letting them drop into a stewpan containing melted butter, salt and +paprika. When all are sliced cover them and let them heat for a few +minutes, add minced parsley and lemon Juice, shake them about so the +seasoning will be well mixed and serve at once.</p> + + +<p><b>POTATO PUFFS</b>—<b>No. 1</b>—To one cup of mashed potato add one tablespoon +of butter, one egg, beaten light, one-half cup of cream or milk, a +little salt. Beat well and fill popover pans half full. Bake until brown +in quick oven.</p> + + +<p><b>POTATO PUFFS</b>—<b>No. 2</b>—Add hot milk to cold mashed potato beat up +thoroughly. Add one or two well-beaten eggs, leaving out the yolks if +preferred whiter. Drop in spoonfuls on a buttered tin, place a piece of +butter on the top of each and bake a delicate brown or put in a pudding +dish and butter the top and bake till of a light brown on top. Fifteen +minutes in a hot oven will be sufficient.<span class='pagenum'><a name="Page_72" id="Page_72">[Pg 72]</a></span></p> + + +<p><b>RICE A LA GEORGIENNE FOR FIVE PERSONS</b>—Wash one pound of rice in +several changes of cold water until water is clear, and cook until soft, +but not soft enough to mash between the fingers. Let it drip, cool and +drip again. Add it to one-quarter pound of melted butter, not browned, +season with salt and pepper. Mix thoroughly; bake in covered dish for +twenty minutes.</p> + + +<p><b>RICE IN TOMATOES</b>—Cook some rice in boiling salted water until tender +and season highly with pepper. Cut a small slice from the top of each +ripe tomato, take out the seeds, fill with the seasoned rice, put a bit +of butter on each, set in the oven and bake until the tomato is tender.</p> + + +<p><b>RICE SERVED IN ITALIAN STYLE WITH MUSHROOM SAUCE</b>—Steam or boil +one-half pound of rice until done, then drain. Remove meat from mushroom +sauce. Drop rice into mushroom sauce and cook about five minutes. Pour +on platter and sprinkle heavy with grated cheese.</p> + + +<p><b>SCALLOPED TOMATOES</b>—Drain a half can of tomatoes from some of their +liquor and season with salt, pepper, a few drops of onion juice and one +teaspoonful sugar. Cover the bottom of a small buttered baking dish with +buttered cracker crumbs, cover with tomatoes and sprinkle the top +thickly with buttered crumbs. Bake in a hot oven. Buttered cracker +crumbs are made by simply rolling common crackers with a rolling pin and +allowing one-third cupful of melted butter to each cupful of crumbs. +This recipe takes about one and one-third cupfuls of crumbs.</p> + + +<p><b>SPAGHETTI A L'ITALIENNE</b>—Let it cook until the water nearly boils away +and it is very soft. The imported spaghetti is so firm that it may be +cooked a long time without losing its shape. When the water has boiled +out, watch it and remove the cover so it will dry off. Then draw the +mass to one side and put in a large lump of butter, perhaps a +tablespoon, and let it melt, then stir in until the butter is absorbed, +and pour on one cup of the strained juice from canned tomatoes. Season +with salt and paprika, and let it stew until the spaghetti has absorbed +the tomato. The spaghetti, if cooked until soft, will thicken the tomato +sufficiently and it is less work than to make a tomato sauce. Turn out +and serve as an entree, or a main dish for luncheon and pass grated sap +sago or other cheese to those who prefer it. When you have any stock +like chicken or veal, add that with the tomato or alone if you prefer +and scant the butter.<span class='pagenum'><a name="Page_73" id="Page_73">[Pg 73]</a></span></p> + +<p><b>STUFFED CABBAGE</b>—Cut the stalk out of two or more young cabbages and +fill with a stuffing made from cooked veal, chopped or ground very fine, +seasoned well with salt and pepper, and mixed with the beaten yolk of an +egg. Tie a strip of cheese cloth round each cabbage, or if small, twine +will hold each together. Put into a kettle with boiling water to cover +and cook until tender. Drain, unbind and serve hot.</p> + + +<p><b>STUFFED EGG PLANT</b>—Wash a large egg plant, cut in halves the long way +and scoop the inside out with a teaspoon, leaving each shell quite +empty, but unbroken. Cook the inside portion in one-half cup of water, +then press through a strainer and mix with one-half cup of bread crumbs, +one rounding tablespoon of butter and season with salt and pepper. The +shells should lie in salt and water after scraping, and when ready to +fill them wipe them dry and pack the filling. Scatter fine crumbs over +the top, dot with butter and bake twenty minutes.</p> + + +<p><b>STUFFED POTATOES</b>—Select smooth, even sized potatoes and bake until +done. Remove one end, carefully scrape out the center of each mash and +season with salt and butter, add a generous portion of nut meat and fill +the shells with the mixture. Cover with the piece that was cut off, wrap +each potato in tissue paper and serve.</p> + + +<p><b>CORN STEWED WITH CREAM</b>—Select a half dozen ears of Indian corn, +remove the silks and outer husks, place them in a saucepan and cover +with water. Cook, drain, and cut the corn off the cobs with a sharp +knife, being very careful that none of the cob adheres to the corn. +Place in a stewpan with one cup of hot bechamel sauce, one-half +breakfast-cupful of cream and about one-quarter of an ounce of butter. +Season with pepper and salt and a little grated nutmeg. Cook gently on a +stove for five minutes, place in a hot dish and serve.<span class='pagenum'><a name="Page_74" id="Page_74">[Pg 74]</a></span></p> + + + +<hr style="width: 65%;" /> +<h2><a name="SAUCES" id="SAUCES"></a>SAUCES</h2> + + +<p><b>CUCUMBER SAUCE</b>—Pare two good sized cucumbers and cut a generous piece +from the stem end. Grate on a coarse grater and drain through cheese +cloth for half an hour. Season the pulp with salt, pepper and vinegar to +suit the taste. Serve with broiled, baked or fried fish.</p> + + +<p><b>GHERKIN SAUCE</b>—Put a sprig of thyme, a bay-leaf, a clove of garlic, +two finely chopped shallots, and a cayenne pepper, and salt into a +saucepan, with one breakfast cup of vinegar. Place pan on fire and when +contents have boiled for thirty minutes, add a breakfast cup of stock or +good broth. Strain it through a fine hair sieve and stir in one and +one-half ounces of liquefied butter mixed with a little flour to thicken +it. Place it back in the saucepan and when it boils stir in it a +teaspoonful or so of parsley very finely chopped, two or three ounces of +pickle gherkins, and a little salt if required.</p> + + +<p><b>GIBLET SAUCE</b>—Put the giblets from any bird in the saucepan with +sufficient stock or water to cover them and boil for three hours, adding +an onion and a few peppercorns while cooking. Take them out, and when +they are quite tender strain the liquor into another pan and chop up the +gizzards, livers, and other parts into small pieces. Take a little of +the thickening left at the bottom of the pan in which a chicken or goose +has been braised, and after the fat has been taken off, mix it with the +giblet liquor and boil until dissolved. Strain the sauce, put in the +pieces of giblet, and serve hot.</p> + + +<p><b>GOOSEBERRY SAUCE</b>—Pick one pound of green gooseberries and put them +into a saucepan with sufficient water to keep them from burning, when +soft mash them, grate in a little nutmeg and sweeten to taste with moist +sugar. This sauce may be served with roast pork or goose instead of +apple sauce. It may also be served with boiled mackerel. A small piece +of butter will make the sauce richer.<span class='pagenum'><a name="Page_75" id="Page_75">[Pg 75]</a></span></p> + + +<p><b>HALF-GLAZE SAUCE</b>—Put one pint of clear concentrated veal gravy in a +saucepan, mix it with two wine-glassfuls of Madeira, a bunch of sweet +herbs, and set both over the fire until boiling. Mix two tablespoonfuls +of potato flour to a smooth paste with a little cold water, then mix it +with the broth and stir until thick. Move the pan to the side of the +fire and let the sauce boil gently until reduced to two-thirds of its +original quantity. Skim it well, pass it through a silk sieve, and it is +ready for use.</p> + + +<p><b>HAM SAUCE</b>—After a ham is nearly all used up pick the small quantity +of meat still remaining, from the bone, scrape away the uneatable parts +and trim off any rusty bits from the meat, chop the bone very small and +beat the meat almost to a paste. Put the broken bones and meat together +into a saucepan over a slow fire, pour over them one-quarter pint of +broth, and stir about one-quarter of an hour, add to it a few sweet +herbs, a seasoning of pepper and one-half pint of good beef stock. Cover +the saucepan and stir very gently until well flavored with herbs, then +strain it. A little of this added to any gravy is an improvement.</p> + + +<p><b>HORSERADISH SAUCE</b>—Place in a basin one tablespoonful of moist sugar, +one tablespoonful of ground mustard, one teacupful of grated +horseradish, and one teaspoonful of turmeric, season with pepper and +salt and mix the ingredients with a teacupful of vinegar or olive oil. +When quite smooth, turn the sauce into a sauceboat, and it is ready to +be served.</p> + + +<p><b>LEMON BUTTER</b>—Cream four level tablespoons of butter and add gradually +one tablespoon of lemon juice mixing thoroughly.</p> + + +<p><b>LEMON SAUCE FOR FISH</b>—Squeeze and strain the juice of a large lemon +into a lined saucepan, put in with it one-fourth pound butter and +pepper, and salt to taste. Beat it over the fire until thick and hot, +but do not allow to boil. When done mix with sauce the beaten yolks of +two eggs. It is then ready to be served.</p> + + +<p><b>LOBSTER BUTTER</b>—Take the head and spawn of some hen lobsters, put them +in a mortar and pound, add an equal quantity of fresh butter, and pound +both together, being sure they are thoroughly mixed. Pass this through a +fine hair sieve, and the butter is then ready for use. It is very nice +for garnishing or for making sandwiches.<span class='pagenum'><a name="Page_76" id="Page_76">[Pg 76]</a></span></p> + + +<p><b>MAITRE D'HOTEL BUTTER</b>—Cream one-fourth cup of butter. Add one-half +teaspoon salt, a dash of pepper and a tablespoon of fine chopped +parsley, then, very slowly to avoid curdling, a tablespoon of lemon +juice. This sauce is appropriate for beefsteak and boiled fish.</p> + + +<p><b>SAUCE A LA METCALF</b>—Put two or three tablespoonfuls of butter in a +saucepan, and when it melts add about a tablespoonful of Liebig's +Extract of Beef; season and gradually stir in about a cupful of cream. +After taking off, add a wine-glassful of Sherry or Madeira.</p> + + +<p><b>PARSLEY AND LEMON SAUCE</b>—Squeeze the juice from a lemon, remove the +pips, and mince fine the pulp and rind. Wash a good handful of parsley, +and shake it as dry as possible, and chop it, throwing away the stalks. +Put one ounce of butter and one tablespoonful of flour into a saucepan, +and stir over fire until well mixed. Then put in the parsley and minced +lemon, and pour in as much clear stock as will be required to make the +sauce. Season with a small quantity of pounded mace, and stir the whole +over the fire a few minutes. Beat the yolks of two eggs with two +tablespoonfuls of cold stock, and move the sauce to the side of the +fire, and when it has cooled a little, stir in the eggs. Stir the sauce +for two minutes on the side of the fire, and it will be ready for +serving.</p> + + +<p><b>POIVRADE SAUCE</b>—Put in a stewpan six scallions, a little thyme, a good +bunch of parsley, two bay-leaves, a dessert-spoonful of white pepper, +two tablespoons of vinegar and two ounces of butter, and let all stew +together until nearly all the liquor has evaporated; add one teacupful +of stock, two teacupfuls of Spanish sauce. Boil this until reduced to +one-half, then serve.</p> + + +<p><b>ROYAL SAUCE</b>—Put four ounces of fresh butter and the yolks of two +fresh eggs into a saucepan and stir them over the fire until the yolks +begin to thicken, but do not allow them to cook hard. Take sauce off the +fire and stir in by degrees two tablespoonfuls of tarragon vinegar, two +tablespoons of Indian soy, one finely chopped green gherkin, one small +pinch of cayenne pepper, and a small quantity of salt. When well +incorporated keep sauce in a cold place. When cold serve with fish.</p> + + +<p><b>SAUCE FOR FISH</b>—Simmer two cups of milk with a slice of onion, a slice +of carrot cut in bits, a sprig of parsley and a bit of bay-leaf for a +few minutes. Strain onto one-quarter cup of<span class='pagenum'><a name="Page_77" id="Page_77">[Pg 77]</a></span> butter rubbed smooth with +the same flour. Cook five minutes and season with a level teaspoon of +salt and a saltspoon of pepper.</p> + + +<p><b>SAUCE MAYONNAISE</b>—Place in an earthen bowl a couple of fresh egg yolks +and one-half teaspoonful of ground English mustard, half pinch of salt, +one-half saltspoonful red pepper, and stir well for about three minutes +without stopping, then pour in, one drop at a time, one and one-half +cupfuls of best olive oil, and should it become too thick, add a little +at a time some good vinegar, stirring constantly.</p> + + +<p><b>SAUCE TARTARE</b>—Use one-half level teaspoon of salt and mustard, one +teaspoon of powdered sugar, and a few grains of cayenne beaten +vigorously with the yolks of two eggs. Add one-half cup of olive oil +slowly and dilute as needed with one and one-half tablespoon of vinegar. +Add one-quarter cup of chopped pickles, capers and olives mixed.</p> + + +<p><b>TARTAR SAUCE</b>—Mix one tablespoon of vinegar, one teaspoon of lemon +juice, a saltspoon of salt, a tablespoon of any good catsup and heat +over hot water. Heat one-third cup of butter in a small saucepan until +it begins to brown, then strain onto the other ingredients and pour over +the fish on the platter.</p> + + +<p><b>SHRIMP SAUCE</b>—Pour one pint of poivrade sauce and butter sauce into a +saucepan and boil until somewhat reduced. Thicken the sauce with two +ounces of lobster butter. Pick one and one-half pints of shrimps, put +them into the sauce with a small quantity of lemon juice, stir the sauce +by the side of the fire for a few minutes, then serve it.</p> + + +<p><b>SAUCE FOR FRIED PIKE</b>—Peel and chop very fine one small onion, one +green pepper, half a peeled clove, and garlic. Season with salt, red +pepper and half a wine-glassful of good white wine. Boil about two +minutes and add a gill of tomato sauce and a small tomato cut in dice +shaped pieces. Cook about ten minutes.<span class='pagenum'><a name="Page_78" id="Page_78">[Pg 78]</a></span></p> + + + +<hr style="width: 65%;" /> +<h2><a name="ROLLS_BREAD_AND_MUFFINS" id="ROLLS_BREAD_AND_MUFFINS"></a>ROLLS, BREAD AND MUFFINS</h2> + + +<p><b>BREAKFAST ROLLS</b>—Sift a quart of flour and stir into it a saltspoonful +of sugar, a cup of warm milk, two tablespoonfuls of melted shortening +and two beaten eggs. Dissolve a quarter of a cake of compressed yeast in +a little warm milk and beat in last of all. Set the dough in a bowl to +rise until morning. Early in the morning make lightly and quickly into +rolls and set to rise near the range for twenty minutes.</p> + + +<p><b>EGG ROLLS</b>—Two cups flour, one level teaspoon salt, two level +teaspoons baking powder, two level tablespoons lard, two level +tablespoons butter, one egg, one-half cup milk. Sift together the flour, +salt, and baking powder, work in the shortening with the fingers.</p> + +<p>Add the egg well beaten and mixed with the milk. Mix well, toss onto a +floured board and knead lightly. Roll out and cut in two-inch squares. +Place a half-inch apart in a buttered pan. Gash the center of each with +a sharp knife. Brush over with sugar and water, and bake fifteen minutes +in a hot oven.</p> + + +<p><b>EXCELLENT TEA ROLLS</b>—Scald one cup of milk and turn into the mixing +bowl. When nearly cool add a whole yeast cake and beat in one and a half +cups of flour. Cover and let rise. Add one-quarter cup of sugar, one +level teaspoon of salt, two beaten eggs, and one-third cup of butter. +Add flour enough to make a dough that can be kneaded. Cover and let +rise. Roll out one-half inch thick, cut in rounds, brush one-half each +with melted butter, fold and press together. Set close together in the +pan, cover with a cloth, let rise, and bake.</p> + + +<p><b>LIGHT LUNCHEON ROLLS</b>—Heat one cup of milk to the scalding point in a +double boiler, add one rounding tablespoon of butter, one level +tablespoon of sugar, and one level teaspoon of salt. Stir and set into +cold water until lukewarm, then add one yeast cake dissolved in +one-quarter cup of lukewarm water, and two cups of flour. Beat hard for +two or three minutes, cover,<span class='pagenum'><a name="Page_79" id="Page_79">[Pg 79]</a></span> and let rise until very light. Add flour +to make a dough that can be kneaded and let rise again. Knead, shape +into small rolls. Set them close together in a buttered baking pan, let +rise light, and bake in a quick oven.</p> + + +<p><b>A PAN OF ROLLS</b>—Scald one pint of milk and add one rounding tablespoon +of lard. Mix in one quart of sifted bread flour, one-quarter cup of +sugar, a saltspoon of salt and one-half yeast cake dissolved in one-half +cup of lukewarm water. Cover and let rise over night. In the morning +roll half an inch thick cut into rounds, spread a little soft butter on +one-half of each, fold over and press together. Let rise until light and +bake in a quick oven. Rolls may be raised lighter than a loaf of bread +because the rising is checked as soon as they are put into the oven.</p> + + +<p><b>RAISED GRAHAM ROLLS</b>—Scald two cups of milk and melt in it two level +tablespoons of butter and one-half level teaspoon of salt. When cool add +two tablespoons of molasses and one-half yeast cake dissolved in a +little warm water. Add white flour to make a thin batter, beat until +smooth and set in a warm place until light. When well risen stir in +whole meal to make a dough just stiff enough to knead. Knead until +elastic then place it in the original bulk. Flour the board and turn the +risen dough out carefully, pat out one inch thick with the rolling pin +and make into small rolls. Place these rolls close together in the pan, +brush over with milk and let rise until very light. Bake in a quick +oven.</p> + + +<p><b>RYE BREAKFAST CAKES</b>—Beat the egg light, add one-half cup of sugar, +two cups of milk, a saltspoon of salt, one and one-half cups of rye +meal, one and one-half cups of flour and three level teaspoons of baking +powder. Bake in a hot greased gem pan.</p> + + +<p><b>BREAKFAST CAKES</b>—Sift one cup of corn meal, one-quarter teaspoon of +salt and two level teaspoons of sugar together, stir in one cup of thick +sour milk, one-half tablespoonful melted butter, one well beaten egg and +one-half teaspoon of soda, measured level. Beat hard and bake in gem +pans in a quick oven.</p> + + +<p><b>SCOTCH OAT CAKES</b>—Can be either fried on a griddle or broiled over a +fire. The meal for this purpose should be ground fine. Put a quart of +the meal in a baking dish with a teaspoonful of salt. Pour in little by +little just enough cold water to make a<span class='pagenum'><a name="Page_80" id="Page_80">[Pg 80]</a></span> dough and roll out quickly +before it hardens into a circular sheet about a quarter of an inch +thick. Cut into four cakes and bake slowly for about twenty minutes on +an iron griddle. Do not turn but toast after they are cooked.</p> + + +<p><b>SCOTCH SCONES</b>—Two cups flour, four level teaspoons baking powder, two +level tablespoons sugar, one level teaspoon salt, three level +tablespoons butter, one whole egg or two yolks, one cup buttermilk. Sift +together the flour, baking powder, sugar and salt, and work in the +butter with the fingers, then add the buttermilk and egg well beaten. +Mix well, turn onto floured board and knead slightly. Roll out one-half +inch thick. Cut with small biscuit cutter and cook on a hot griddle, +turning once.</p> + + +<p><b>LOG CABIN TOAST FOR BREAKFAST</b>—This is made up of long strips of bread +cut to the thinness of afternoon tea sandwiches, then toasted a delicate +brown. All are lightly buttered and piled on a hot plate log cabin +fashion.</p> + + +<p><b>OLD FASHION RUSKS</b>—At night make a sponge as for bread with two cups +of scalded milk, a teaspoon of salt, yeast and flour. In the morning put +half a cup of butter into two cups of milk and heat until the butter is +barely melted, add this to the sponge, one cup of sugar and three beaten +eggs. Add flour to make a dough that can be kneaded. Let rise very +light. Roll out one and one-half inches thick, cut in round cakes, let +rise and bake a deep yellow color.</p> + + +<p><b>WAFFLES SOUTHERN STYLE</b>—One pint of flour, one pint buttermilk, one +egg, half teaspoon soda dissolved in little water, one teaspoon sugar, +one teaspoon salt, one teaspoon baking powder, one tablespoon cornmeal, +one tablespoon melted butter. Mix as any other batter cake or waffles.</p> + + +<p><b>WHOLE WHEAT POPOVERS</b>—Put two-thirds cup of whole wheat meal, one and +two-thirds cup of white flour, and one-half level teaspoon of salt into +a sifter and sift three times. Pour two cups of milk on slowly and stir +until smooth. Beat two eggs five minutes, add to the first mixture, and +beat again for two minutes. Turn into hot greased iron gem pans and bake +half an hour in a rather quick oven.</p> + + +<p><b>BERRY MUFFINS</b>—Mix two cups sifted flour, one-half teaspoon salt and +two rounded teaspoons baking powder. Cream one-quarter cup of butter +with one-half cup sugar, add well beaten yolk of one egg, one cup milk, +the flour mixture and white of<span class='pagenum'><a name="Page_81" id="Page_81">[Pg 81]</a></span> egg beaten stiff. Stir in carefully one +heaped cup blueberries which have been picked over, rinsed, dried and +rolled in flour. Bake in muffin pans twenty minutes.</p> + + +<p><b>BUTTERMILK MUFFINS</b>—Sift four cups of flour, one-quarter cup of +cornmeal, and one level teaspoon each of salt and soda three times. Beat +two eggs well, add a level tablespoon of sugar, four cups of buttermilk, +the dry ingredients, and beat hard for two minutes. Bake in muffin rings +or hot greased gem pans. One-half the recipe will be enough for a small +family.</p> + + +<p><b>ENGLISH MUFFINS</b>—One pint milk, two level tablespoons shortening +(butter or lard), two level teaspoons sugar, one level teaspoon salt, +one yeast cake dissolved in one-fourth cup lukewarm water, flour. Scald +the milk and add the shortening, sugar, and salt. When lukewarm add the +yeast and sufficient flour to make a good batter. Here one's judgment +must be used. Beat well and let rise until double in bulk. Warm and +butter a griddle and place on it buttered muffin rings. Fill not quite +half full of the batter, cover and cook slowly until double, then heat +the griddle quickly and cook for about ten minutes, browning nicely +underneath. Then turn them and brown the other side. When cool split, +toast and butter.</p> + + +<p><b>GRAHAM MUFFINS</b>—Heat to the boiling point two cups of milk, add a +tablespoon of butter and stir until melted. Sift two cups of whole wheat +flour, one-half cup of white flour, two teaspoons of baking powder. Pour +on the milk and butter, beat, add the yolks of two eggs well beaten, +then the stiffly beaten whites. Bake in hot greased gem pans.</p> + + +<p><b>HOMINY MUFFINS</b>—Sift twice together one and one-half cups of flour, +three level teaspoons of baking powder, one level tablespoon of sugar, +and a saltspoon of salt. To one cup of boiled hominy add two tablespoons +of melted butter and one cup of milk. Add to the dry ingredients and +beat, then add two well beaten eggs. Pour the batter into hot greased +gem pans and bake.</p> + + +<p><b>MUFFINS</b>—Sift a saltspoon of salt, two level teaspoons of baking +powder, and two cups of flour together. Beat the yolks of two eggs, add +one cup of milk, two tablespoons of melted butter, and the dry +ingredients. Beat, add lightly the stiffly beaten whites of two eggs, +fill hot buttered gem pans two-thirds full, and bake in a hot oven.</p> + + +<p><b>QUICK MUFFINS IN RINGS</b>—Beat two eggs, yolks and whites separately. +Add to the yolks two cups of milk, one level<span class='pagenum'><a name="Page_82" id="Page_82">[Pg 82]</a></span> teaspoon of salt, one +tablespoon of melted butter and two cups of flour in which two level +teaspoons of baking powder have been sifted, and last the stiffly beaten +whites of the eggs. When well mixed bake in greased muffin rings on a +hot griddle. Turn over when risen and set, as both sides must be +browned.</p> + + +<p><b>BOILED RICE MUFFINS</b>—To make muffins with cooked rice, sift two and +one-quarter cups of flour twice with five level teaspoons of baking +powder, one rounding tablespoon of sugar, and a saltspoon of salt. Put +in one well beaten egg, half a cup of milk, and three-quarters cup of +boiled rice mixed with another half cup of milk, and two tablespoons of +melted butter. Beat well, pour into hot gem pans and bake.</p> + + +<p><b>BOSTON BROWN BREAD</b>—To make one loaf sift together one cup of +cornmeal, one cup rye meal, and one cup of graham flour, with +three-quarters cup of molasses and one and three-quarters cup sweet +milk. Add one-half teaspoonful of soda dissolved in warm water. Turn +into a well buttered mold which may be a five-pound lard pail, if no +other mold is handy. Set on something that will keep mold from bottom of +kettle and turn enough boiling water to come half way up on the mold. +Cover the kettle and keep the kettle boiling steadily for three and +one-half hours. If water boils away add enough boiling water to keep the +same amount of water in kettle. Put in molds and cut when cool.</p> + + +<p><b>CRISP WHITE CORNCAKE</b>—Two cups scalded milk, one cup white cornmeal, +two level teaspoons salt. Mix the salt and cornmeal and add gradually +the hot milk. When well mixed, pour into a buttered dripping pan and +bake in a moderate oven until crisp. Serve cut in squares. The mixture +should not be more than one-fourth inch deep when poured into pan.</p> + + +<p><b>CROUTONS</b>—Croutons made coarsely are no addition to a soup. For the +best sort, cut out stale bread into half-inch slices, spread with +butter, then trim away the crust. Cut into small cubes, put into a pan +and set in a hot oven. If the croutons incline to brown unevenly shake +the pan.</p> + + +<p><b>EGG BREAD</b>—One pint of boiling water, half pint white cornmeal to +teaspoon salt, two tablespoonfuls of butter, two eggs, one cup milk, +bake in a moderate oven.</p> + + +<p><b>GRAHAM BREAD</b>—Put one cup of scalded and cooled milk, one cup of +water, two cups of flour and one-half yeast cake dissolved in one cup of +lukewarm water into a bowl and let rise over night. In the morning add a +level teaspoon of salt, two<span class='pagenum'><a name="Page_83" id="Page_83">[Pg 83]</a></span> rounding cups of graham flour and one-half +cup sugar. Beat well, put into two pans and let rise until light and +bake one hour.</p> + + +<p><b>NUT BREAD</b>—One and one-half cups of white flour, two cups of graham +flour, one-half cup of cornmeal, one-half cup of brown sugar and +molasses, one pint of sweet milk, one cup of chopped walnuts, two +teaspoons of baking powder, one-half teaspoon of salt. Bake in a long +pan for three-quarters of an hour.</p> + + +<p><b>OATMEAL BREAD</b>—Over a pint of rolled oats pour a quart of boiling +water. When cool add one teaspoonful suet, one teaspoon butter, one-half +cup molasses and one-half yeast cake dissolved in a little water. Stir +this thoroughly and then add two quarts sifted flour. Do not knead this +and allow it to rise over night, and in the morning stir it again, and +then put it in well buttered bread pans: let it rise until it fills the +pans and then bake in a moderate oven. It takes a little longer to bake +than white bread.</p> + + +<p><b>OATMEAL BREAD</b>—Cook one cup of rolled oats in water for serving at +breakfast, and one cup of molasses, one and one-half cups of lukewarm +water in which is dissolved one yeast cake and one teaspoon of salt. Mix +in enough flour to make a stiff dough, cover and let rise. When very +light stir down, put in pans, let rise light and bake in a slow oven. +The heat should be sufficient at first to check the rising, then the +baking should be slow.</p> + + +<p><b>ORIENTAL OATMEAL BREAD</b>—Take two cupfuls of rolled oats, put in bread +pan, turn on four cupfuls of boiling water, stir for awhile. Add, while +hot, a heaping tablespoonful of lard or one scant tablespoonful of +butter and one of lard, two teaspoonfuls of salt and four tablespoonfuls +of sugar and three of molasses. Now add two cupfuls of cold water +(making six cups of water in all) and, if cool enough, add one yeast +cake dissolved in a very little water. Now stir in all the white flour +it will take until it is as stiff as you can manage it with the spoon. +Set in warm place over night, and in the morning with spoon and knife +fill your tins part full, let rise to nearly top of pan, then bake an +hour for medium size loaves.</p> + + +<p><b>RAISIN BREAD</b>—Scald three cups of milk and add one teaspoon of salt +and two tablespoons of sugar. Cool and add one-half yeast cake, +dissolved in one-quarter cup of lukewarm water. Mix in enough flour to +make a drop batter and set to rise. When this sponge is light put in two +cups of seeded raisins and enough<span class='pagenum'><a name="Page_84" id="Page_84">[Pg 84]</a></span> flour to make a soft dough, but stiff +enough to knead. Let rise again, then mold into two loaves. Let the +loaves double in size and bake slowly, covering with another pan for the +first twenty minutes of baking.</p> + + +<p><b>STEAMED BROWN BREAD</b>—Beat one egg light, add one cup of cornmeal, one +cup rye-meal and one and one-half cups of flour sifted with a half level +teaspoon of salt. Add one cup of molasses, and after it is turned out +put in one level teaspoon of soda and fill with boiling water. Add to +the other one-third cup more of the water. Pour into well buttered mold +and steam four hours.</p> + + +<p><b>SOUTHERN CORNCAKE</b>—Mix two cups of white cornmeal, a rounding +tablespoon of sugar and a level teaspoon of salt, then pour enough hot +milk or milk and water to moisten the meal well, but not to make it of a +soft consistency. Let stand until cool, then add three well beaten eggs +and spread on a buttered shallow pan about half an inch thick. Bake in a +quick oven, cut in squares, split and butter while hot.</p> + + +<p><b>STEAMED CORN BREAD</b>—Sift together one cup cornmeal and flour and a +level teaspoon of salt. Put one level teaspoon soda in one tablespoon of +water, add to one-half cup of molasses and stir into the meal with one +and two-thirds cups of milk. Beat and turn into a greased mold. Steam +four hours, take off the lid of the mold and set in the oven fifteen +minutes.</p> + + +<p><b>STEAMED GRAHAM BREAD</b>—Put into a mixing bowl two cups of sour milk, +one cup of molasses, one level teaspoon of salt, two of soda and then +enough graham flour to make a batter as stiff as can be stirred with a +spoon, adding one-half cup of seeded raisins. Pour into a two-quart mold +or lard pail well greased, cover closely and set in a kettle of boiling +water that comes two-thirds the depth of the mold. Cover the kettle and +keep the water boiling constantly for four hours.</p> + + +<p><b>WHOLE WHEAT BREAD</b>—Scald one cupful of milk and one teaspoonful of +butter, one of salt, one cup of water and one tablespoonful of sugar. +When lukewarm add half a cake of compressed yeast dissolved in a little +water and enough wheat flour to make a thin batter. Beat vigorously +until smooth and let rise until very light. Add as much whole wheat +flour as you can beat in with a spoon. Pour into greased tins, let rise +until light and bake in moderate oven for one hour.<span class='pagenum'><a name="Page_85" id="Page_85">[Pg 85]</a></span></p> + +<p><b>ASPARAGUS FRITTERS</b>—Make a thick sauce with one-half cup of milk, one +rounding tablespoon of butter and one-quarter cup of flour. Stir in one +cup of cooked asparagus tips and cool. Add one beaten egg and cook on a +hot buttered griddle in small cakes.</p> + + +<p><b>CORN FRITTERS</b>—One-half can corn, one-half cup flour, one-half level +teaspoon baking powder, one level teaspoon salt, a dash of cayenne and +one egg. Chop the corn fine and add the flour, sifted with the baking +powder, salt and cayenne. Add the egg yolk, well beaten and fold in the +white beaten stiff. Drop by spoonfuls into hot fat one-half inch deep. +Turn once while cooking. When done, drain on brown paper and serve.</p> + + +<p><b>CRUMB GRIDDLE CAKES</b>—Soak one pint of bread crumbs in one pint of sour +milk for an hour, then add a level teaspoon of soda dissolved in one cup +of sweet milk, and one well beaten egg, half a teaspoon of salt and +flour enough to make a drop batter as thick as griddle cakes are usually +made.</p> + + +<p><b>HOMINY CAKES</b>—To two cups of boiled hominy add two tablespoons of +melted butter. Break the whole very fine with spoon or fork. Add two +well beaten eggs, one-third teaspoon of salt, and a saltspoon of pepper. +Form into little cakes, after adding enough milk to make it of the right +consistency to handle. Set cakes on buttered dish and dust with a little +finely grated cheese. Bake in hot oven and serve at once.</p> + + +<p><b>OATMEAL CAKE</b>—Mix fine oatmeal into a stiff dough with milk-warm +water, roll it to the thinness almost of a wafer, bake on a griddle or +iron plate placed over a slow fire for three or four minutes, then place +it on edge before the fire to harden. This will be good for months, if +kept in a dry place.</p> + + +<p><b>PINEAPPLE PANCAKES</b>—Make a batter using half pound sifted flour and +three good sized eggs with a cupful of milk. This makes a very thin +batter. When smooth and free from lumps, bake in a well buttered frying +pan, making the cakes about eight inches in diameter. As soon as brown +on one side turn. When cooked on both sides remove to a hot serving dish +and sprinkle with sweetened pineapple. Bake the remainder of batter in +the same way, piling in layers with the pineapple between the cakes. Cut +in triangular pieces like pie and serve very hot.<span class='pagenum'><a name="Page_86" id="Page_86">[Pg 86]</a></span></p> + + +<p><b>SQUASH FRITTERS</b>—To two cups of mashed dry winter squash add one cup +of milk, two well beaten eggs, one teaspoon of salt, a little pepper and +one heaping teaspoon of baking powder. Beat well and drop by spoonfuls +into hot butter or cooking oil and fry.</p> + + + +<hr style="width: 65%;" /> +<h2><a name="PIES_AND_PASTRIES" id="PIES_AND_PASTRIES"></a>PIES AND PASTRIES</h2> + + +<p><b>A GOOD CRUST FOR GREAT PIES</b>—To a peck of flour, add the yolks of +three eggs. Boil some water, put in half a pound of fried suet and a +pound and a half of butter. Skim off the butter and suet and as much of +the liquor as will make a light crust. Mix well and roll out.</p> + + +<p><b>CRUST FOR CUSTARDS</b>—Take a half pound of flour, six ounces of butter, +the yolks of two eggs, three spoonfuls of cream. Mix well and roll very +thin.</p> + + +<p><b>DRIPPING CRUST</b>—Take a pound and a half of beef drippings; boil in +water, strain and let it get cold, taking off the hard fat. Scrape off +and boil it four or five times; then work it up well into three pounds +of flour, then add enough cold water to make dough, just stiff enough to +roll. This makes a very fine crust.</p> + + +<p><b>PASTE FOR TARTS</b>—One pound of flour, three-quarters of a pound of +butter and just enough cold water to mix together. Beat well with a +rolling pin.</p> + + +<p><b>PUFF PASTE</b>—Take a quarter of a peck of flour, rub in a pound of +butter, make it up into a light paste with a little cold waters, just +stiff enough to handle; then roll out to about the thickness of a crown +piece. Spread over with butter and sprinkle over with flour, then double +up and roll out again. Double and roll out seven or eight times. It is +then fit for all kinds of pies and tarts that require a puff paste.</p> + + +<p><b>APPLE PIE</b>—Make up a puff paste crust and lay some around the sides of +a dish. Pare and quarter apples. Put a layer of apples in the dish, +sprinkle with sugar, and add a little lemon peel, cut up fine, a little +lemon juice, a few cloves; then the rest of the apples, sugar and so on. +Sweeten to taste. Boil the peels and cores of the apples in a little +water, strain and boil<span class='pagenum'><a name="Page_87" id="Page_87">[Pg 87]</a></span> the syrup with a little sugar. Pour over the +apples. Put on the upper crust and bake. A little quince or marmalade +may be used, if desired.</p> + +<p>Pears may be used instead of apples, omitting the quince or marmalade.</p> + +<p>Pies may be buttered when taken from oven. If a sauce is desired, beat +up the yolks of two eggs, add half pint of cream, little nutmeg and +sugar. Put over a slow fire, stirring well until it just boils up. Take +off the upper crust and pour the sauce over the pie, replacing the +crust.</p> + + +<p><b>APPLE PIE—SOUTHERN STYLE</b>—For four pies half pound butter, quarter +pound of lard, half dinner teaspoon of salt, work four cups flour and +the above ingredients with a fork, and then mix with ice water and mix +it so it will just stick together. Then ready for use.</p> + + +<p><b>BEATEN CREAM PIE</b>—Line a plate with good paste, prick in several +places to prevent rising out of shape. Bake and spread over some jelly +or jam about half an inch thick, and cover with one cup of cream beaten +stiff with two rounding tablespoons of powdered sugar and flavored with +one teaspoon of vanilla.</p> + + +<p><b>LARGE LEMON PIE</b>—Mix three level teaspoons of corn starch smooth in a +little cold water, and stir into three cups of boiling water. Cook five +minutes; stir in one level tablespoon of butter, the juice and grated +yellow rind of two lemons, one and one-half cups of sugar, and the yolks +of three eggs. Cook until the egg thickens, take from the fire and cool. +Line a large pie plate with paste and gash it in several places to +prevent rising unevenly, bake and fill with the mixture. Cover with a +meringue made from the white of three eggs beaten with six level +tablespoons of powdered sugar. Set in the oven to color.</p> + + +<p><b>LEMON PIE</b>—This is an old fashion pie, because it is baked between two +crusts, yet many have called it the best of all kinds. Grate the yellow +rind of two lemons, take off all the white skin and chop the remainder +very fine, discarding all the seeds. Add two cups of sugar and two +beaten eggs. Mix well and pour into a paste lined plate cover, and bake +thirty minutes.</p> + + +<p><b>NUT MINCE PIES</b>—One cup of walnut meats chopped fine, two cups of +chopped apple, one cup of raisins, one and one-half cups of sugar mixed +with one teaspoon each of cinnamon and allspice and one-half teaspoon +each of cloves and salt, one-half cup of vinegar and one-half cup of +water or fruit juice. Mix thoroughly. This quantity makes two large +pies.<span class='pagenum'><a name="Page_88" id="Page_88">[Pg 88]</a></span></p> + +<p><b>PINEAPPLE CREAM PIE</b>—One-half cup butter, one cup sugar, one can +shredded pineapple, one-half cup milk, two eggs. Cream the butter, add +gradually the sugar, then the pineapple, milk and eggs well beaten. Mix +well and bake in one crust like custard pie. When cool cover with a +meringue or with whipped cream sweetened and flavored with vanilla.</p> + + +<p><b>PLAIN PIE PASTE</b>—Sift one and one-half cups of flour with a saltspoon +of salt and rub in one-quarter cup of lard. Moisten with very cold water +until a stiff dough is formed. Pat out and lay on one-quarter cup of +cold butter rolled out in a sheet. Fold in three layers, turn half way +round, and pat out again. Fold and roll twice more. This will make one +large pie with two crusts.</p> + + +<p><b>CHERRY PIE</b>—Make a good crust, lining the sides of a pie pan. Place +stoned cherries, well sweetened, in the pan and cover with upper crust. +Bake in slow oven. (A few red currants may be added to the cherries if +desired.)</p> + +<p>Plums or gooseberry pies may be made in the same way.</p> + + +<p><b>CHERRY PIE</b>—Roll two large soda crackers into fine dust and stone +cherries enough to measure two cups. Line a pie plate with good rich +paste and scatter one-half cup of sugar over. Sprinkle one-half of the +cracker dust, and over that one-half of the cherries. Repeat the three +layers, pour on one cup of cherry juice and cold water, cover with paste +and bake in a moderate oven.</p> + + +<p><b>FRESH RASPBERRY PIE</b>—Line a pie plate with rich paste, fill with +raspberries and scatter on sugar to sweeten. Cover with a crust and bake +in a quick oven. When done draw from the oven, cut a gash in the top, +and pour in the following mixture: The yolks of two eggs beaten light +with a tablespoon of sugar and mixed with one cup of hot thin cream. Set +back in the oven for five minutes.</p> + + +<p><b>GREEN CURRANT PIE</b>—Stew and mash a pint of rather green currants, +sweeten abundantly, add a sprinkling of flour or a rolled cracker and +bake with two crusts. Dust generously with powdered sugar.</p> + + +<p><b>GREEN TOMATO PIE</b>—Take green tomatoes not yet turned and peel and +slice wafer thin. Fill a plate nearly full, add a tablespoonful vinegar +and plenty of sugar, dot with bits of butter and flavor with nutmeg or +lemon. Bake in one or two crusts as preferred.<span class='pagenum'><a name="Page_89" id="Page_89">[Pg 89]</a></span></p> + + +<p><b>LEMON CREAM PIE</b>—Stir into one cup of boiling water one tablespoonful +of cornstarch dissolved in a little cold water. Cook until thickened and +clear, then add one cup of sugar, a teaspoonful of butter, and the juice +and grated rind of two lemons. Add the beaten yolks of three eggs and +take from the fire. Have ready the bottom crust of a pie that has been +baked, first pricking with a fork to prevent blisters. Place the custard +in the crust and bake half an hour. When done take from the oven and +spread over the top a meringue made from the stiffly whipped whites of +the eggs, and three tablespoonfuls of sugar. Shut off the oven so it +will be as cool as possible giving the meringue plenty of time to rise, +stiffen and color to a delicate gold.</p> + + +<p><b>APPLE FRITTERS</b>—Beat the yolks of eight eggs and the white of four +together. Add a quart of cream. Put over a fire and heat until you can +bear your finger in it. Add quarter of a pint of sack, three-quarters of +a pint of ale and make a posset of it. When cool put in nutmeg, ginger, +salt and flour. The batter should be pretty thick. Add pippins, sliced +or scraped and fry in deep fat.</p> + + +<p><b>APPLE SLUMP</b>—Fill a deep baking dish with apples, pared, cored and +sliced. Scatter on a little cinnamon and cover with good paste rolled a +little thicker than for pie. Bake in a moderate oven until the apples +are done, serve in the same dish, cutting the crust into several +sections. Before cutting, the crust may be lifted and the apples +seasoned with butter and sugar, or the seasoning may be added after +serving. A liquid or a hard sauce may be served with the slump. If the +apples are a kind that do not cook easily bake half an hour, then put on +the crust and set back in the oven.</p> + + +<p><b>BREAD PUFFS WITH SAUCE</b>—When bread dough is raised light, cut off +small pieces and pull out two or three inches long. Fry like doughnuts +in deep fat and put into a deep dish, turn over the puffs a cream sauce +seasoned with salt and pepper.</p> + + +<p><b>CHERRY DUMPLINGS</b>—Sift two cups of pastry flour with four level +teaspoons of baking powder and a saltspoon of salt. Mix with +three-quarters cup of milk or enough to make a soft dough. Butter some +cups well, put a tablespoon of dough in each, then a large tablespoon of +stoned cherries and another tablespoon of dough. Set in a steamer or set +the cups in a pan of hot water and into the oven to cook half an hour. +Serve with a sweet liquid sauce.<span class='pagenum'><a name="Page_90" id="Page_90">[Pg 90]</a></span></p> + + +<p><b>COTTAGE CHEESE TARTLETS</b>—One cup cheese, three level tablespoons +sugar, few grains salt, two teaspoons melted butter, one tablespoon +lemon juice, yolks two eggs, one-fourth cup milk, whites two eggs. Press +the cheese through a potato ricer or sieve, then add the sugar, salt, +butter, lemon juice, and the egg yolks well beaten and mixed with the +milk. Mix well and fold the whites of the eggs beaten stiff. Line +individual tins with pastry and fill three-fourths full with the +mixture. Bake in a moderate oven for thirty minutes.</p> + + +<p><b>PRUNE TARTS</b>—Wash the prunes thoroughly and soak over night or for +several hours. Cook in the same water. When very tender rub them through +a sieve. To one cup of the pulp add one tablespoon of lemon juice, the +yolks of two eggs beaten with one-half cup of thin cream and a few +grains of salt. Mix well and sweeten to taste, then fold in the whites +of two eggs beaten very stiff. Line small tins with paste, fill with the +mixture and bake in a moderate oven. Serve cold.</p> + + +<p><b>RASPBERRY DUMPLINGS</b>—Wash one cup of rice and put into the double +boiler. Pour over it two cups of boiling water, add one-half teaspoon of +salt and two tablespoons of sugar and cook thirty minutes or until soft. +Have some small pudding cloths about twelve inches square, wring them +out of hot water and lay them over a small half pint bowl. Spread the +rice one-third of an inch thick over the cloth, and fill the center with +fresh raspberries. Draw the cloth around until the rice covers the +berries and they are a good round shape. Tie the ends of the cloth +firmly, drop them into boiling water and cook twenty minutes. Remove the +cloth and serve with lemon sauce.</p> + + +<p><b>TART SHELLS</b>—Roll out thin a nice puff paste, cut with a small biscuit +cutter. With cutter take out the centers of two or three of these, lay +the rings thus made on the third and bake immediately. Shells may also +be made by lining pattypans with the paste; if the paste is light the +shells will be fine and may be used for tarts or oyster patties. Filled +with jelly and covered with meringue (a tablespoonful of sugar to the +white of an egg), and browned in the oven.</p> + + +<p><b>BAVARIAN CREAM</b>—Soak one-quarter of a box of gelatin in cold water +until it is soft, then dissolve it in a cup of hot milk with one-third +of a cup of sugar. Flavor with vanilla and set away to cool. Whip one +pint of cream and when the gelatin is cold and beginning to stiffen stir +in the cream lightly. Form in mold.<span class='pagenum'><a name="Page_91" id="Page_91">[Pg 91]</a></span></p> + + +<p><b>BOILED CUSTARD</b>—Heat two cups of milk in a double boiler and pour on +to the yolks of three eggs beaten light, with three rounding tablespoons +of sugar and a pinch of salt. Return to the double boiler and cook until +the spoon will coat with the custard. Cool and add flavoring.</p> + + +<p><b>CALLA LILIES</b>—Beat three eggs and a rounding cup of sugar together, +add two-thirds cup of flour and one-half teaspoon of lemon flavoring. +Drop in teaspoonfuls on a buttered sheet, allowing plenty of room to +spread in baking. Bake in a moderate oven, take up with a knife, and +roll at once into lily shape. Bake but four or five at a time because if +the cakes cool even a little they will break. Fill each with a little +beaten and sweetened cream.</p> + + +<p><b>COCOA CUSTARD</b>—For three cups of milk allow four teaspoons of cocoa, +three beaten eggs, three tablespoons of sugar, and three-quarters +teaspoon of vanilla. Heat the milk, stir in the cocoa, and cool a little +before pouring over the egg and sugar. Bake in custard cups set in a pan +of hot water in a moderate oven.</p> + + +<p><b>COFFEE CREAM</b>—Have one and one-half cups of strong coffee hot, add one +level tablespoon of gelatin soaked in one-half cup of milk for fifteen +minutes. When well dissolved add two-thirds cup of sugar, a saltspoon of +salt, and the yolks of three eggs beaten light, stir in the double +boiler till thick, take from the fire, and add the white of three eggs +beaten stiff and one-half teaspoon of vanilla. Fill molds that have been +dipped in cold water, set in cool place and when firm unmold and serve +with powdered sugar and cream.</p> + + +<p><b>COFFEE CUP CUSTARD</b>—One quart milk, one-fourth cup ground coffee, four +eggs, one-half cup sugar, one-fourth level teaspoon salt, one-half +teaspoon vanilla. Tie the coffee loosely in a piece of cheesecloth and +put into double boiler with the milk. Scald until a good coffee color +and flavor is obtained, then remove from the fire. Remove the coffee. +Beat the eggs and add the sugar, salt and vanilla, then pour on +gradually the milk. Strain into cups, place in a pan of hot water, and +bake in a moderate oven until firm in the middle. Less vanilla is +required when combined with another flavoring.<span class='pagenum'><a name="Page_92" id="Page_92">[Pg 92]</a></span></p> + + + +<hr style="width: 65%;" /> +<h2><a name="CAKES_CRULLERS_AND_ECLAIRS" id="CAKES_CRULLERS_AND_ECLAIRS"></a>CAKES, CRULLERS AND ECLAIRS</h2> + + +<p><b>ALMOND CAKES</b>—One pound sifted flour, one-half pound butter, +three-fourths pound sugar, two eggs, one-half teaspoon ground cinnamon, +four ounces of almonds blanched and chopped very fine. Two ounces of +raisins finely chopped. Mix all the dry ingredients together, then rub +in the butter, add eggs and spices last of all, roll out half an inch +thick, cut in fancy shapes and bake in a slow oven.</p> + + +<p><b>ALMOND CHEESE CAKES</b>—Blanch and pound to a fine paste one cupful +almonds. As you pound them add rose water, a few drops at a time to keep +them from oiling. Add the paste to one cupful milk curd, together with a +half cup cream, one cupful sugar, three beaten egg yolks and a scant +teaspoonful of rose water. Fill patty pans lined with paste and bake in +hot oven ten minutes.</p> + + +<p><b>AUNT AMY'S CAKE</b>—Take two eggs, one and one-half cups of sugar, one +cup of sour milk, one-half cup of butter, two cups of flour and one +teaspoonful of soda. Spice to taste. This is a good cake and one which +is also inexpensive in baking. Use a moderate oven and bake in loaves +rather than sheets.</p> + + +<p><b>BALTIMORE CAKE</b>—Beat one cupful of butter to a cream, using a wood +cake spoon. Add gradually while beating constantly two cupfuls fine +granulated sugar. When creamy add a cupful of milk, alternating with +three and one-half cupfuls pastry flour that has been mixed and sifted +with two teaspoonfuls of baking powder. Add a teaspoonful of vanilla and +the whites of six eggs beaten stiff and dry. Bake in three buttered and +floured shallow cake tins, and spread between the layers and on top the +following icing: Put in a saucepan three cups sugar, one cup water. Heat +gradually to the boiling point, and cook without stirring until the +syrup will thread. Pour the hot syrup gradually over the well beaten +whites of three eggs and continue beating until of the right consistency +for spreading. Then add one cupful chopped and seeded raisins, one cup +chopped pecan meats and five figs cut in strips.<span class='pagenum'><a name="Page_93" id="Page_93">[Pg 93]</a></span></p> + + +<p><b>BALTIMORE CAKE—</b>For this cake use one cupful butter, two cupfuls +sugar, three and one-half cupfuls flour, one cupful sweet milk, two +teaspoonfuls baking powder, the whites of six eggs and a teaspoonful of +rose water. Cream the butter, add the sugar gradually, beating steadily, +then the milk and flavoring, next the flour sifted with the baking +powder, and lastly the stiffly beaten whites folded in at the last. Bake +in three layer cake tins in an oven hotter than for loaf cake. While +baking prepare the filling. Dissolve three cupfuls sugar in one cupful +boiling water, and cook until it spins a thread. Pour over the stiffly +beaten whites of three eggs, stirring constantly. Add to this icing one +cupful chopped raisins, one cupful chopped nut meats, preferably pecans +or walnuts, and a half dozen figs cut in fine strips. Use this for +filling and also ice the top and sides with it.</p> + + +<p><b>BREAD CAKE—</b>Cream one cup of sugar and one-half cup of butter, add +one-half cup of milk, two cups of flour sifted with three teaspoons of +baking powder and last the stiffly beaten whites of three eggs and half +a teaspoon of vanilla flavoring. Bake in one loaf.</p> + + +<p><b>BRIDE'S CAKE—</b>One and one-half cupfuls of sugar, one-half cupful of +butter, one-half cupful of sweet milk, two cupfuls of flour, one-quarter +cupful cornstarch, six egg whites, one and one-half teaspoonfuls baking +powder, one teaspoonful vanilla. Cream the sugar and butter, add milk, +flour and cornstarch into which the baking powder has been thoroughly +sifted, stir in the whites of eggs quickly with the flavoring.</p> + + +<p><b>BUTTERMILK CAKE—</b>Cream three tablespoons of butter with one cup of +sugar, add one cup of buttermilk, one well beaten egg, two cups of flour +sifted with four teaspoons of baking powder and one-half cup of seeded +raisins cut in pieces and rolled in flour.</p> + + +<p><b>CHOCOLATE CAKE—</b>Beat one cup of butter to a cream with two cups of +sugar, add the yolks of five eggs, beaten until light-colored, and one +cup of milk. Sift three and one-half cups of flour with five level +teaspoons of baking powder and add to the first mixture. Stir well and +fold in the beaten whites of two eggs. Beat in layer cake tins and +spread the following mixture between when the cakes are nearly cold. +Beat one and one-half cups of powdered sugar, three level tablespoons of +cocoa, one teaspoon of vanilla, and the whites of three eggs together +until a smooth mixture is made that will spread easily. The exact amount +of sugar varies a little on account of size of eggs.<span class='pagenum'><a name="Page_94" id="Page_94">[Pg 94]</a></span></p> + + +<p><b>CHOCOLATE CAKE</b>—Cook one cup of sugar, one-half cup of milk, one-half +cup of grated chocolate and the beaten yolk of one egg together until +smooth. When done add a teaspoon of vanilla and cool. Beat one-half cup +of butter to a cream, add one cup of sugar slowly, and beat smooth. Add +two beaten eggs, one-half cup of milk, two cups of flour in which +two-thirds teaspoon of soda has been sifted and when well beaten add the +cool chocolate mixture. Bake in four layers and put together with a +white boiled icing.</p> + + +<p><b>CHOCOLATE CAKE</b>—Cook one cup of sugar, one-half cup of milk, one cup +of grated chocolate and the beaten yolk of one egg together until +smooth. When done add a teaspoon of vanilla and cool. Beat one-half cup +of butter to a cream, add one cup of sugar slowly and beat smooth. Add +two beaten eggs, one-half cup of milk, two cups of flour in which +two-thirds teaspoon of soda has been sifted, and when well beaten add +the cool chocolate mixture. Bake in four layers and put together with a +white boiled icing.</p> + + +<p><b>CHOCOLATE LAYER CAKE</b>—Beat a half cupful butter to a cream, adding +gradually one cupful sugar. When light beat in a little at a time, a +half cupful milk and a teaspoonful vanilla. Beat the whites of six eggs +to a stiff froth and sift a teaspoonful and a half with two cupfuls +flour. Add the sifted flour to the mixture. Then fold in the whipped +whites. Have three buttered layer cake tins ready and put two-thirds of +the mixture into two of them, into the third tin put the remainder of +the batter, having first added to it two tablespoons melted chocolate. +Bake the cakes in a rather quick oven for twenty minutes. Put a layer of +the white cake on a large plate and cover with white icing, on this lay +a dark layer and cover with more of the white icing. On this put the +third cake and cover with the chocolate icing. Put into a graniteware +pan one cupful and a half cupful water and cook gently until bubbles +begin to rise from bottom. Do not stir or shake while cooking. Take at +once from the stove and pour in a thin stream over the stiffly whipped +whites of two eggs. Beat it until thick, flavor with vanilla, and use +two-thirds of this for the white icing. Into the remainder put a +tablespoon and a half melted chocolate and a suspicion of cinnamon +extract, and frost the top and sides of the cake.<span class='pagenum'><a name="Page_95" id="Page_95">[Pg 95]</a></span></p> + + +<p><b>CHOCOLATE LOAF CAKES</b>—Cream one cup of butter, add two and one-half +cups of sugar and beat to a cream. Beat the yolks of five eggs light, +add to the butter and sugar, with one cup of milk and three cups of +flour in which four level teaspoons of baking powder have been sifted, +the stiffly beaten whites of five eggs and two teaspoons of vanilla +flavoring and two squares of chocolate melted. Bake in a moderate oven.</p> + + +<p><b>COCOA CAKE</b>—Cream one-half cup of butter, add one cup of sugar, and +beat again. Add the beaten yolks of three eggs and a teaspoon of +vanilla. Sift two cups of pastry flour twice with one-quarter cup of +cocoa and four level teaspoons of baking powder. Add to the first +mixture alternately with three-quarters cup of milk, beat hard, and fold +in the stiffly beaten whites of three eggs. Bake in a loaf and cover +with white icing.</p> + + +<p><b>CREAM CAKE OR PIE</b>—This recipe makes a simple layer cake to be filled +in various ways. Cream one-quarter cup of butter with one cup of sugar, +add the beaten yolks of two eggs and one teaspoon of vanilla. Now beat +hard, then mix in one-half cup of milk alternately with one and one-half +cups of flour sifted twice with two level teaspoons of baking powder. +Beat just enough to make smooth, then fold in lightly the stiffly beaten +whites of two eggs and pour into an oblong shallow pan that is buttered, +floured and rapped to shake out all that is superfluous. Bake about +twenty minutes, take from pan and cool. Just before serving split the +cake and fill with a cooked cream filling or with sweet thick cream +beaten, sweetened with powdered sugar and flavored to the taste.</p> + + +<p><b>CREAM LAYER CAKE</b>—Cream one-quarter cup of butter well with one cup of +sugar, add the yolks of three eggs beaten light, one-half cup of milk, +then one and one-half cups of flour sifted twice with three level +teaspoons of baking powder. Stir in lightly last of all the whites of +three eggs beaten stiff. Bake in a pan large enough to make one thin +cake and bake. Cool and split, then spread on one-half pint of cream +beaten light, sweetened, and flavored with a few drops of vanilla. Put +on the top cake and dust with powdered sugar.</p> + + +<p><b>DATE CAKE</b>—Sift two cups of flour with four level teaspoons of baking +powder, one-half level teaspoon of salt and one-quarter cup of butter. +Beat one egg, add three-quarters cup of milk and mix into the +ingredients. Add last one and<span class='pagenum'><a name="Page_96" id="Page_96">[Pg 96]</a></span> one-half cups of dates stoned and cut +into small pieces and rolled in flour. Bake in a sheet in a moderate +oven and serve warm or with a liquid sauce as a pudding.</p> + + +<p><b>EGGLESS CAKE</b>—One and one-half cups sugar, one cup sour milk, three +cups sifted flour, one-half cup shortening, one teaspoon soda, one-half +teaspoon cinnamon, one-half teaspoon nutmeg, one cup chopped raisins, +salt.</p> + + +<p><b>FEATHER CAKE</b>—Sift one cup of sugar, two cups of sifted flour, three +level teaspoons of baking powder and a few grains of salt. Add one cup +of milk, one well beaten egg, three tablespoons of melted butter and a +teaspoon of vanilla or lemon flavoring or a level teaspoon of mixed +spices. Beat hard and bake in a loaf in a moderate oven about half an +hour.</p> + + +<p><b>FIG CAKE</b>—Two cupfuls of sugar, two-thirds of a cup of butter, one +cupful of milk, four even cupfuls of flour, five eggs, two teaspoonfuls +of cream of tartar, one of soda, sifted with the flour, mix the butter +and sugar until creamed, add the unbeaten yolks of the eggs, add the +milk and the flour slowly, beating all the time, lastly the whites of +the eggs. Flavor two cupfuls of chopped figs and mix in. Bake quickly.</p> + + +<p><b>FIG LAYER CAKE</b>—Cream one-quarter cup of butter with one cup of sugar, +add one beaten egg, one cup of milk, two cups of flour sifted twice with +four teaspoons of baking powder. Bake in layer tins.</p> + +<p>For the filling-chop one-half pound of figs fine, add one-half cup of +sugar and one-quarter cup of cold water. Cook in a double boiler until +soft, let cool, and spread between the cakes.</p> + + +<p><b>FRUIT CAKE</b>—One cup dark sugar, one-half cup butter, one cup molasses, +one cup coffee (cold liquid), three eggs, three tablespoons mixed +spices, one pound currants, two pounds raisins, three cups flour, three +teaspoons baking powder, one-fourth pound citron.</p> + + +<p><b>GOLD CAKE</b>—Mix the yolks of four eggs, one cup of sugar, one-half cup +of sweet milk, one-half cup of butter, three cups of flour sifted three +times, one teaspoonful of cream of tartar and one-half teaspoon of soda. +Beat very thoroughly. Use a moderate cake oven.</p> + + +<p><b>HICKORY NUT CAKE</b>—Cream one cup of butter with two cups of sugar, add +the well beaten yolks of four eggs, and one-half cup of milk. Sift three +level teaspoons of baking powder twice with two and one-half cups of +pastry flour. Reserve one-half cup of the flour and add the remainder to +the first mixture.<span class='pagenum'><a name="Page_97" id="Page_97">[Pg 97]</a></span> Now fold in the whites of four eggs beaten stiff, +one teaspoon of lemon juice, half a dozen gratings of the yellow rind of +lemon and one cup each of seeded and chopped raisins and of chopped +hickory nuts mixed with the reserved half cup of flour. Bake in a +moderate oven, cover with a white icing and garnish without meats.</p> + + +<p><b>HUCKLEBERRY CAKES</b>—Mix together one quart of flour, one teaspoon salt, +four teaspoons baking powder and one-half cup of sugar. Mix one-third +cup butter, melted with one cup of milk. Add it to the flour and then +add enough more milk to make a dough stiff enough to keep in shape when +dropped from a spoon. Flour one pint of berries, stir in quickly, and +drop by the large spoonful on a buttered pan or in muffin rings. Bake +twenty minutes.</p> + + +<p><b>ICE CREAM CAKE</b>—Cream three-quarters cup of butter with two cups of +fine granulated sugar. Add one cup of milk with two cups of flour and +three-quarters cup of cornstarch sifted twice with five level teaspoons +of baking powder. Fold in slowly the whites of seven eggs and bake in +layers.</p> + + +<p><b>LAYER CAKE</b>—One and one-half cups of sugar, two-thirds of a cup of +butter, the whites of six eggs, one cup of sweet milk, two and one-half +cups of pastry flour, two teaspoonfuls of baking powder, flavor with +lemon, put two-thirds of the mixture into jelly tins. To the rest add +two tablespoonfuls of molasses, one-half cup of raisins (seeded), three +figs (chopped), one teaspoonful cinnamon, one-half teaspoonful allspice, +two tablespoonfuls of flour. Bake, when cool, together with jelly, +having the dark layer in the center.</p> + + +<p><b>MARGARETTES</b>—One-half pound of peanuts, one pound of dates chopped +fine. One cup of milk in the dates, and boil, add peanuts. Make a boiled +icing. Take the long branch crackers, spread the filling between the +crackers, put on the icing, and put in the oven to brown.</p> + + +<p><b>PLAIN CAKE</b>—Beat together one-half cup of butter and two cups of sugar +until light and creamy, add the well beaten yolks of three eggs, +one-half cup of milk, three cups of flour in which three teaspoons of +baking powder have been sifted, and last the stiffly beaten whites of +three eggs. Add any flavoring preferred and bake in a moderate oven.</p> + + +<p><b>PLAIN TEA CAKE</b>—Cream two level tablespoons of butter and one cup of +sugar together, add one beaten egg, one cup of<span class='pagenum'><a name="Page_98" id="Page_98">[Pg 98]</a></span> milk and two cups of +flour in which three level teaspoons of baking powder have been sifted. +Bake in a sheet, and serve while fresh.</p> + + +<p><b>RAISIN CAKE</b>—One cup butter, three eggs, one and one-half cups sugar, +one cup sour milk, one teaspoon soda, one cup raisins, little nutmeg, +three cups flour. One can use two eggs and one-half cup butter; then +bake as usual.</p> + + +<p><b>ROCKLAND CAKE</b>—Two cups sugar, one cup butter beaten to a cream, five +eggs, one cup milk, four cups flour, two teaspoonfuls baking powder, one +teaspoonful essence of lemon.</p> + + +<p><b>SNIPPODOODLES</b>—One cup of sugar, one tablespoon of butter, one-half +cup of milk, one egg, one cup of flour, one teaspoon of cinnamon. Cream +the butter, add the sugar, then the eggs well beaten, then the flour, +baking powder and cinnamon, sifted together, and the milk. Spread very +thin on the tin sheet and bake. When nearly done sprinkle with sugar; +when brown remove from the oven, cut into squares and remove quickly +with a knife. They should be thin and crispy.</p> + + +<p><b>SNOW CAKE</b>—Beat the white of four eggs stiff. Cream one-half cup of +milk and one cup of butter and one cup of sugar, add one-half cup of +milk and two cups of flour sifted twice with three level teaspoons of +baking-powder. Fold in the whites of the eggs last and half a teaspoon +or more of lemon or vanilla flavoring.</p> + + +<p><b>SPICE CAKES</b>—For little spice cakes cream one-half cup of butter with +one cup of sugar, add one beaten egg, one-half cup of sour milk, and +one-half level teaspoon each of soda, baking powder, and cinnamon, and a +few gratings of nutmeg sifted with two and one-half cups of pastry +flour. Stir in one-half cup each of chopped walnut meats and seeded and +chopped raisins. Roll out thin and cut in shape or put small spoonfuls +some distance apart on a buttered pan and press out with the end of a +baking powder can until as thin as needed; do not add more flour. Bake +slowly.</p> + + +<p><b>SPONGE CAKE</b>—Whites of two eggs beaten to a stiff froth, beat the +yolks thoroughly, then beat both together, then add one scant cup of +granulated sugar (beating again), one scant cup of flour (beat again), +and one teaspoon of baking powder. Sift the flour three or four times, +stir the baking powder in the flour, and lastly add five tablespoons of +hot water.<span class='pagenum'><a name="Page_99" id="Page_99">[Pg 99]</a></span></p> + +<p><b>SULTANA TEA CAKES</b>—Into three-quarters of a pound of flour stir a +pinch of salt, a teaspoonful of baking powder, three ounces of butter +and lard mixed in equal portions, three ounces of sifted sugar and two +ounces of sultanas. Chop one and half ounces of candied lemon peel, add +that and moisten all with two well beaten eggs and a little milk if +necessary. Work these ingredients together, with a wooden spoon turn on +to a board and form into round cakes. Place them on a floured baking +sheet and cook in a quick oven. Five minutes before the cakes are done +brush them over with milk to form a glaze, and when ready to serve cut +each through with a knife and spread liberally with butter.</p> + + +<p><b>SUNSHINE CAKE</b>—Cream one cup of butter, add two cups of sugar and +beat, add one cup of milk, the yolks of eleven eggs beaten until very +light and smooth, and three cups of flour sifted with four teaspoons of +baking powder three times to make it very light. Turn into a tube baking +pan and bake three-quarters of an hour in a moderate oven.</p> + + +<p><b>TEA CAKE</b>—This cake is to be eaten warm with butter. Rub a rounding +tablespoon of butter into three cups of flour sifted with a saltspoon of +salt, six level teaspoons of baking powder and one-quarter cup of sugar. +Beat one egg light, add one and one-half cups of milk and the dry +ingredients and beat well. Pour into a long buttered pan and bake about +twenty minutes. Do not slice this cake, but cut through the crust with a +sharp knife and break apart. This mixture can be baked in muffin tins, +but it saves time to bake it in a loaf.</p> + + +<p><b>VELVET CAKE</b>—One-half cup butter, one and one-half cups sugar, yolks +four eggs, one-half cup milk, one and one-half cups flour, one-half cup +cornstarch, four level teaspoons baking powder, whites four eggs, +one-third cup almonds blanched shredded. Cream the butter, add gradually +the sugar, then the egg-yolks well beaten. Beat well and add the milk, +the flour, cornstarch, and baking powder sifted together, and egg whites +beaten stiff. Beat well and turn into buttered shallow pan. Sprinkle +with the almonds, then with powdered sugar and bake forty minutes in a +moderate oven.</p> + + +<p><b>WHITE PATTY CAKES</b>—Cream one-third cup of butter with one cup of +sugar, add one-half cup of milk, one and three-quarter cups of flour +sifted twice with two and one-half level teaspoons of baking powder, and +flavor with a mixture of one-third teaspoon of lemon flavoring and +two-thirds teaspoon of<span class='pagenum'><a name="Page_100" id="Page_100">[Pg 100]</a></span> vanilla flavoring. Bake in little plain patty +pans and cover the top of each with white icing. Garnish with two little +leaves cut from angelica and a bit of red candied cherry.</p> + + +<p><b>COFFEE CREAM CAKES AND FILLING</b>—Roll good plain paste three-eighths of +an inch thick and cut in rounds and through a pastry tube force a cream +cake mixture to make a border come out even with the edge of the round, +and bake in a hot oven. Fill and frost. For the cream cake mixture put +one cup of boiling water, one-half cup of butter and one level +tablespoon of sugar together in a saucepan and boil one minute, then add +one and three-quarters cups of flour all at once. Stir rapidly and when +the cooked mixture cleaves from the pan add five eggs one at a time, +beating well between each addition. Do not beat the eggs before adding.</p> + + +<p><b>COFFEE ECLAIRS</b>—Put one cup of hot water, one-half cup of butter and +one-half teaspoon of salt in a small saucepan over the fire. The instant +it boils add quickly one and one-half cups of sifted pastry flour. Stir +thoroughly for five minutes, or till it all clears from the pan in a +lump. Let it cool slightly and then add five eggs whole, one at a time. +Mix very thoroughly, then drop the dough with a spoon on to a buttered +baking pan in pieces about four inches long and one and one-half inches +wide and some distance apart. Bake in a quick oven until well puffed up +and done through; they will settle as soon as removed if not baked +sufficiently. When cool, cut along one edge and fill with the prepared +cream and frost with coffee icing.</p> + + +<p><b>CRUMPETS</b>—Scald two cups of milk, add four tablespoons of melted +butter and when lukewarm one level teaspoon of salt and three and +one-half cups of flour. Beat hard, add one-half yeast cake, dissolved in +one-half cup of lukewarm water and beat again. Let rise until light, +then grease large muffin rings and set them on a hot griddle. Fill each +ring not over half full and bake slowly until a light brown, turn rings +and contents over, bake a little longer, then slip rings off. Serve hot. +If any are left over, split, toast and butter them.</p> + + +<p><b>CRULLERS</b>—Scald one cup of milk, and when lukewarm add one yeast cake +dissolved in one-quarter cup of lukewarm water, and add one and one-half +cups of flour and a level teaspoon of salt. Cover and let rise until +very light; add one cup of sugar, one-quarter cup of melted butter, +three well beaten eggs, one-half of a small nutmeg grated and enough +more flour<span class='pagenum'><a name="Page_101" id="Page_101">[Pg 101]</a></span> to make a stiff dough. Cover and let rise light, turn on to +a floured board and roll out lightly. Cut into long narrow strips and +let rise on the board. Now twist the strips and fry until a light brown +color, and dust over with powdered sugar.</p> + + +<p><b>DUTCH CRULLERS</b>—Cream one cup of sugar and one-half cup of butter, add +one egg and beat, then one cup of sour milk. Sift one level teaspoon of +flour and add to the mixture, now beat in enough sifted pastry flour to +make a dough that can be rolled out. Cut in rings and taking hold of +each side of a ring twist it inside out. Fry in deep hot fat.</p> + + +<p><b>INDIVIDUAL SHORTCAKES</b>—Sift two cups of flour, three teaspoons of +baking powder, and one-half level teaspoon of salt together. Add two +well beaten eggs and one-half cup of melted butter. Beat and pour into +greased muffin pans until they are two-thirds full. Bake in a hot oven, +then split and butter. Crush a quart box of any kind of berries, +sprinkle with one-half of cup of sugar and use as a filling for the +little shortcakes.</p> + + +<p><b>RAISED DOUGHNUTS</b>—Scald one cup of milk. When lukewarm add one-quarter +of a yeast cake dissolved in one-quarter of a cup of lukewarm water, one +teaspoon salt and flour enough to make a stiff batter. Let it rise over +night. In the morning add one-third of a cup of shortening (butter and +lard mixed), one cup light brown sugar, two eggs well beaten, one-half +nutmeg grated and enough flour to make a stiff dough. Let it rise again, +toss on floured board, pat and roll out. Shape with the biscuit cutter +and work between the hands until round. Place on the floured board, let +rise one hour, turn and let rise again. Fry in deep fat and drain on +brown paper. Cool and roll in powdered sugar.</p> + + +<p><b>SOUR MILK DOUGHNUTS</b>—Beat two eggs light, add one cup of sugar and +beat, one-half cup of butter and lard mixed, and beat again. Stir one +level teaspoon of soda into one pint of sour milk, add to the other +ingredients and mix with enough sifted pastry flour to make a dough as +soft as can be rolled. Take a part at a time, roll half an inch thick, +cut in rings and fry. Use nutmeg, cinnamon, or any flavoring liked. +These doughnuts are good for the picnic basket or to carry out to the +boys at their camp.</p> + + +<p><b>SUGAR COOKIES</b>—Beat to a cream one cupful of shortening, half lard and +half butter, one cupful granulated sugar. Add one cup rich sour cream +and two eggs unbeaten, four cupfuls<span class='pagenum'><a name="Page_102" id="Page_102">[Pg 102]</a></span> flour sifted with one teaspoonful +soda and a half teaspoonful baking powder. Stir just enough to make a +stiff dough, toss on to the lightly floured molding board and knead +another cupful of flour into it. This mixing gives the cookies a fine +grain. Flavor with a little nutmeg, roll out, cut into cookies, and +bake.</p> + + +<p><b>SOFT GINGER COOKIES</b>—Put a level teaspoon of soda in a measuring cup, +add three tablespoons of boiling water, one-quarter cup of melted butter +or lard, a saltspoon of salt, a level teaspoon of ginger, and enough +sifted pastry flour to make a dough as soft as can be handled. Shape +small bits of dough, lay in the greased baking pan and press out half an +inch thick; bake carefully.<span class='pagenum'><a name="Page_103" id="Page_103">[Pg 103]</a></span></p> + + + +<hr style="width: 65%;" /> +<h2><a name="CANDIES" id="CANDIES"></a>CANDIES</h2> + + +<p><b>CANDIED VIOLETS</b>—Gather the required quantity of perfect sweet +violets, white or blue. If possible, pick in the early morning while the +dew is still on them. Spread on an inverted sieve and stand in the air +until dried, but not crisp. Make a sirup, using a half pound of pure +granulated sugar and a half pint of water. Cook without stirring until +it spins a thread. Take each violet by the stem, dip into the hot sirup +and return to the sieve, which should be slightly oiled. Leave for +several hours. If the flowers then look preserved and clear they will +not require a second dipping, but if they appear dry as if some portions +of the petals were not properly saturated, dip again. Now have ready a +half cupful of melted fondant. Add a drop or two of violet extract and a +few drops of water to reduce the fondant to a thin, grayish, paste-like +consistency. Dip the flowers in this one at a time, dust with powdered +crystallized sugar, and lay on oiled paper to harden. Rose leaves may he +candied in the same way, substituting essence of rose for the violet and +a drop or two of cochineal to make the required color. A candy dipper or +fine wire can be used for dipping the rose petals.</p> + + +<p><b>CREAMED WALNUTS</b>—Cook two cups of sugar and one-half cup of water +together until the sirup threads. Add a teaspoon of vanilla, take from +the range and beat until thick and creamy. Make small balls of the candy +and press half a walnut meat into each side. Drop on to a plate of +granulated sugar.</p> + + +<p><b>CRYSTALLIZED COWSLIPS</b>—These make a prized English confection, much +used for ornamenting fancy desserts. The flowers are gathered when in +full bloom, washed gently and placed on a screen to dry. When this is +accomplished the stems are cut to within two inches of the head and the +flowers are then laid heads down on the tray of the crystallizing tin, +pushing the stalks through so the flowers shall be upright. When full<span class='pagenum'><a name="Page_104" id="Page_104">[Pg 104]</a></span> +put the tray in the deep tin and fill with the same crystallizing sirup, +pouring around the sides and not over the flowers. When dry, arrange in +baskets or use in decorating.</p> + + +<p><b>FRUIT PASTE</b>—Take equal weights of nut meats, figs, dates and prepared +seedless raisins. Wipe the figs and remove the stems, remove the scales +and stones from the dates. Mix well and chop fine or run it all through +a meat chopper. Mold it on a board in confectioners' sugar until you +have a smooth, firm paste. Roll out thin and cut into inch squares or +small rounds. Roll the edge in sugar, then pack them away in layers with +paper between the layers.</p> + + +<p><b>GLACE FIGS</b>—Make a sirup by boiling together two cups of sugar and one +and a half cups of water. Wash and add as many figs as can be covered by +the sirup. Cook until they are tender and yellow, then remove from the +fire and let them stand in the sirup over night. In the morning cook for +thirty minutes, and again let them stand over night. Then cook until the +stems are transparent. When cold drain and lay them on a buttered cake +rack or wire broiler and let them remain until very dry.</p> + + +<p><b>PINEAPPLE MARSHMALLOWS</b>—This is a good confection for Thanksgiving. +Soak four ounces gum arabic in one cupful pineapple juice until +dissolved. Put into a granite saucepan with a half pound of powdered +sugar, and set in a larger pan of hot water over the fire. Stir until +the mixture is white and thickened. Test by dropping a little in cold +water. If it "balls," take from the fire and whip in the stiffly whipped +whites of three eggs. Flavor with a teaspoonful vanilla or orange juice, +then turn into a square pan that has been dusted with cornstarch. The +mixture should be about an inch in thickness. Stand in a cold place for +twelve hours, then cut into inch squares and roll in a mixture of +cornstarch and powdered sugar.</p> + + +<p><b>RAISIN FUDGE</b>—Put into a saucepan one heaped tablespoon butter, melt +and add one-half cup milk, two cups sugar, one-fourth cup molasses and +two squares chocolate grated. Boil until it is waxy when dropped into +cold water. Remove from fire, beat until creamy, then add one-half cup +each of chopped raisins and pecans. Pour into a buttered tin, and when +cool mark into squares.</p> + + +<p><b>SIMPLE WAY OF SUGARING FLOWERS</b>—A simple way of sugaring flowers where +they are to be used at once consists in making the customary sirup and +cooking to the crack<span class='pagenum'><a name="Page_105" id="Page_105">[Pg 105]</a></span> degree. Rub the inside of cups with salad oil, put +into each cup four tablespoonfuls of the flowers and sugar, let stand +until cold, turn out, and serve piled one on top of the other.</p> + + + +<hr style="width: 65%;" /> +<h2><a name="ICE_CREAM_AND_SHERBETS" id="ICE_CREAM_AND_SHERBETS"></a>ICE CREAM AND SHERBETS</h2> + + +<p><b>BALTIMORE ICE CREAM</b>—Two quarts of strawberries, two cups of +granulated sugar, half cup powdered sugar, one pint cream, about two +spoonfuls vanilla, half cup chopped nuts, heat the berries and sugar +together, when cool mix other ingredients and freeze.</p> + + +<p><b>BLACK CURRANT ICE CREAM</b>—Stew one cupful black currants five minutes, +then press through a fine sieve. Add a cupful rich sirup and a cupful +thick cream, beat well, then freeze. When stiff pack in an ornamental +mold, close over and pack in ice and salt. When ready to serve turn out +on a low glass dish, garnish with crystallized cherries and leaves of +angelica.</p> + + +<p><b>FROZEN ICE</b>—Cook one cup of rice in boiling salted water twelve +minutes. Drain and put it in the double boiler, one quart milk, one cup +sugar and one saltspoon salt. Cook till soft, then rub through a sieve. +Scald one pint of cream and mix with it the beaten yolks of four eggs. +Cook about two minutes, or until the eggs are scalding hot, then stir +this into the rice. Add more sugar, if needed, and one tablespoonful +vanilla. Chill and pack firmly in the freezer or round the mold. Turn +out and ornament the top with fresh pineapple cut in crescent pieces or +with quartered peaches and serve a fresh fruit sirup sauce with the +cream.</p> + + +<p><b>FRUIT ICE</b>—Three lemons, three oranges, three bananas, three cups +sugar, three pints cold water, by pressing juice from orange and lemons, +strain well, peel banana, rub through strainer into the fruit juice, add +the sugar, then the water, stir until the sugar is dissolved, pour into +freezer. The ice that is used should be pounded until fine, and the +right kind of salt should be used.<span class='pagenum'><a name="Page_106" id="Page_106">[Pg 106]</a></span></p> + + +<p><b>ICE CREAM WITH MAPLE SAUCE</b>—Scald one quart of cream, add one-half cup +of sugar, a bit of salt, and when cold freeze as usual, first flavoring +with vanilla or extract of ginger. Reduce some pure maple sirup by +boiling until quite thick, stir into it some sliced pecans or walnuts +and serve hot with each portion of the cream.</p> + + +<p><b>PINEAPPLE CREAM</b>—Two cups of water, one cup of sugar, boil fifteen +minutes, let cool, add one can grated pineapple. Freeze to mush, fold in +one-half pint of whipped cream, let stand an hour, but longer time is +better.</p> + + +<p><b>VANILLA ICE CREAM</b>—Put two cups of milk in a double boiler, add a +pinch of soda and scald, beat four eggs light with two cups of sugar, +pour the hot milk on slowly, stirring all the time; turn back into +double boiler and cook until a smooth custard is formed. Cool and flavor +strongly with vanilla because freezing destroys some of the strength of +flavoring. Stir in a pint of sweet cream and freeze.</p> + + +<p><b>CRANBERRY SHERBET</b>—This is often used at a Thanksgiving course dinner +to serve after the roast. To make it boil a quart of cranberries with +two cupfuls of water until soft, add two cupfuls sugar, stir until +dissolved, let cool, add the juice of one or two lemons and freeze. This +may be sweeter if desired. Serve in sherbet glasses.</p> + + +<p><b>CURRANT SHERBET</b>—Mash ripe red currants well and strain the juice. To +two cups of the juice add two cups of sugar, two cups of water, and +bring to boiling point. Cook a few minutes and skim well, then pour +while hot slowly on to the whites of two eggs beaten stiff. Beat a few +minutes, cool, and freeze.</p> + + +<p><b>LEMON GINGER SHERBET</b>—This is made the same as the lemon with the +addition of four ounces of candied ginger cut in fine bits and added to +the sirup with the grated yellow rind of a lemon. Boil until clear, add +lemon juice and a little more of the rind and proceed as with the ice.</p> + + +<p><b>LEMON SHERBET</b>—Put two cups of sugar into four cups of water and cook +five minutes after it begins to boil. Add one-half level tablespoon of +gelatin soaked in a tablespoon of cold water for fifteen minutes. Stir +one cup of lemon juice and freeze.</p> + + +<p><b>PINEAPPLE SORBET</b>—Peel and cut up a small sugar loaf pineapple and let +it stand in a cool place over night with a pint of sugar added to it. An +earthen jar is best for holding the<span class='pagenum'><a name="Page_107" id="Page_107">[Pg 107]</a></span> pineapple, whose acid properties +forbid its standing in tin. In the morning strain, pressing out as much +of the juice as possible. Add to this a pint of water and the grated +rind of an orange. Boil ten minutes, add the juice of one lemon and two +oranges, freeze about fifteen minutes until of a smooth, even, +cream-like texture, and serve after the meat course at dinner. If you +desire a granite which is frozen as hard as ice cream, but should be of +a rough-grained consistency, set the mixture away packed in ice and let +it remain there for two or three hours. Scrape the frozen part +occasionally from the sides of the can and stir long enough to mix the +ice with the mass, but not long enough to make it creamy. Serve in a cup +made of the half skin of an orange with the pulp scraped out.</p> + + +<p><b>TEA SHERBET</b>—Make a quart of fine flavored tea in the usual way, pour +off, sweeten to taste, add the juice of half a lemon and the fine +shredded peel, and freeze.</p> + + +<p><b>GLACE DES GOURMETS</b>—Make a custard of one pint milk, six egg yolks, +one cup sugar and a few grains of salt. Strain and add one pint cream, +one cup almonds (blanched, cooked in caramel, cooled, and pounded), and +one tablespoon vanilla. Whip one pint heavy cream and add one-half pound +powdered sugar, one tablespoon of rum, one teaspoon of vanilla and +one-fourth pound of macaroons broken in small pieces. Freeze the first +mixture and put in a brick mold, cover with second mixture, then repeat. +Pack in salt and ice, using two parts crushed ice to one part rock salt +and let stand two hours. Remove from mold and garnish with macaroons in +brandy.</p> + + +<p><b>MAPLE PARFAIT</b>—Beat four eggs slightly in a double boiler, pour in one +cup of hot maple sirup, stirring all the time. Cook until thick, cool, +and add one pint of thick cream beaten stiff. Pour into a mold and pack +in equal parts of ice and salt. Let stand three hours.</p> + + +<p><b>PINEAPPLE PARFAIT</b>—Cook for five minutes over the fire one cup +granulated sugar and a quarter cup of water. Beat the yolks of six eggs +until lemon colored and thick, then add the sirup little by little, +constantly beating. Cook in a double boiler until the custard coats the +spoon, then strain and beat until cold. Add two cupfuls pineapple pulp +pressed through a sieve and fold in a pint of cream whipped stiff. Pack +and bury in the ice and salt mixture.</p> + + +<p><b>STRAWBERRY PARFAIT</b>—Hull, wash and drain some sweet strawberries. +Press through a strainer enough to give<span class='pagenum'><a name="Page_108" id="Page_108">[Pg 108]</a></span> about two-thirds of a cup of +pulp. Cook together in a graniteware saucepan one cupful granulated +sugar and half a cup of water until it spins a thread. Do not stir while +cooking. Whip two whites of eggs stiff and then pour the hot sirup over +them and continue beating them until the mixture is cold. As it thickens +add the crushed berries, a spoonful at a time. Have ready a pint of +cream whipped to a solid froth, stir lightly into the egg and berry +mixture, then pack into a covered mold and bury in ice and salt, equal +proportions, leaving it for several hours.</p> + + +<p><b>VIOLET PARFAIT</b>—This is made the same as white parfait, using +one-third cup of grape juice instead of the boiling water, and adding +half a cup of grape juice and the juice of half a lemon to the cream +before beating.</p> + + +<p><b>VANILLA PARFAIT</b>—Cook a half cup each sugar and water over the fire +until it threads. Do not stir after the sugar has dissolved. Beat the +whites of three eggs until very stiff, pour the sirup slowly over it, +beating constantly. Flavor with vanilla, and when cold fold in a pint of +cream whipped stiff. Pour into a mold and pack.<span class='pagenum'><a name="Page_109" id="Page_109">[Pg 109]</a></span></p> + + + +<hr style="width: 65%;" /> +<h2><a name="PRESERVES_PICKLES_AND_RELISH" id="PRESERVES_PICKLES_AND_RELISH"></a>PRESERVES, PICKLES AND RELISH</h2> + + +<p><b>CHERRY PICKLES</b>—Stem, but do not pit, large ripe cherries. Put into a +jar and cover with a sirup made from two cups of sugar, two cups of +vinegar and a rounding teaspoon each of ground cloves and cinnamon +cooked together five minutes. Let stand two days, pour off the vinegar, +reheat and pour over the cherries, then seal.</p> + + +<p><b>CHILI SAUCE</b>—Peel and slice six large ripe tomatoes, add four onions +chopped fine, three-quarters of a cup of brown sugar, one-quarter cup of +salt, four cups of vinegar and two teaspoons each of ginger and cloves +and one-half teaspoon of cayenne pepper. Cook together one hour and seal +in small glass jars.</p> + + +<p><b>COLD CATSUP</b>—Cut four quarts of tomatoes fine, add one cup of chopped +onion, one cup of nasturtium seeds that have been cut fine, one cup of +freshly grated horseradish, three large stalks of celery chopped, one +cup of whole mustard seeds, one-half cup of salt, one tablespoonful each +of black pepper, cloves and cinnamon, a tablespoon of mace, one-half cup +of sugar and four quarts of vinegar. Mix all well together and put in +jars or bottles. It needs no cooking, but must stand several weeks to +ripen.</p> + + +<p><b>CREOLE SAUCE</b>—Scald and peel twenty-four tomatoes. Remove the seeds +from green peppers and cut the pulp and four onions fine. Shred one +ounce dried ginger, mix and add four tablespoons each of sugar and salt, +three cups of vinegar and one-half pound seedless raisins. Boil slowly +three hours, then put away in wide-mouthed bottles.</p> + + +<p><b>GINGERED GREEN TOMATOES</b>—To one peck small green tomatoes allow eight +onions. Slice all together and sprinkle with one cupful of salt. Let +them stand twenty-four hours, then drain and cover with fresh water. +Make a strong ginger tea, allowing one quart of boiling water to a pound +of bruised ginger root. Let it simmer gently for twenty minutes until +the strength of the ginger is extracted. Scald the chopped<span class='pagenum'><a name="Page_110" id="Page_110">[Pg 110]</a></span> tomatoes in +this. Drain. Mix together one ounce ground ginger, two tablespoonfuls +black pepper, two teaspoonfuls ground cloves, a quarter pound white +mustard seed, one-half cupful ground mustard, one ounce allspice, three +ounces celery seed and three pounds brown sugar. Now put the sliced +onions and tomatoes in a kettle with sugar and spices in alternate +layers, and pour over them enough white wine vinegar to cover well. Cook +the pickle until tender, then pack in jars and seal.</p> + + +<p><b>GREEN TOMATO MINCE</b>—To two quarts chopped apples, greenings are best, +allow two quarts chopped green tomatoes, one pound each seeded raisins +and cleaned currants, one-half nutmeg, one teaspoonful of cinnamon, +one-half teaspoonful ground cloves, six cups granulated sugar and a +cupful and a half of cider vinegar. Boil slowly three or four hours and +can.</p> + + +<p><b>PICALILLI</b>—Allow to one gallon sliced green tomatoes one pint grated +horseradish, eleven ounces brown sugar, two tablespoons each of fine +salt and ground mustard. Put the tomatoes in a large stone crock, +sprinkle the salt over them and let stand over night with a slight press +on top. In the morning add to the tomatoes and let stand several weeks +until it has formed its own vinegar. Always keep the pickle under the +liquor and have it in a cool place.</p> + + +<p><b>PEPPER RELISH</b>—Chop fine a small head of white cabbage, six large +green peppers, and a nice bunch of celery. Put in a large bowl and +sprinkle with a half cup of salt, mix well, cover and let stand over +night. Next morning drain and mix in two tablespoons of mustard seed, +and pack in a stone jar. Put in a porcelain kettle three pints of +vinegar, two tablespoons sugar, one tablespoon each of whole cloves, +allspice and whole pepper, a clove of garlic and one onion minced. +Simmer gently twenty minutes, strain and pour boiling hot over the +vegetables. When cold cover and keep in a cool place.</p> + + +<p><b>TOMATO CATSUP</b>—This catsup has a good relish on account of the onion +in it. Wash ripe tomatoes, cut them in slices and cook slowly for one +hour. Press through a sieve to take out the seeds and skin. To one quart +of this pulp and juice add one tablespoon of cinnamon, one of black +pepper and one of mustard, one teaspoon of cayenne, one-half cup of salt +and two onions chopped fine. Simmer two and one-half hours, then add two +cups of vinegar, cook an hour longer. Put in bottles and seal.<span class='pagenum'><a name="Page_111" id="Page_111">[Pg 111]</a></span></p> + + +<p><b>TOMATO CHUTNEY</b>—Cut up and peel twelve large tomatoes and to them add +six onions chopped fine, one cup of vinegar, one cup of sugar, a handful +of finely chopped raisins, salt to taste, a half teaspoonful of cayenne +and a half teaspoonful of white pepper. Boil one and one-half hours and +bottle or put in stone jars.</p> + + +<p><b>VEGETABLE RELISH</b>—Use two quarts each of cooked and finely chopped +beets and cabbage, add four cups sugar, two tablespoons salt, one +tablespoon black pepper, a half tablespoon cayenne, a cup of grated +horseradish and enough cold vinegar to cover. Bottle in glass jars and +keep in a cool place.</p> + + +<p><b>APPLE AND GRAPE JELLY</b>—Pull the grapes off the stems of six large +bunches, put them in a preserving kettle, just cover with water. Pare +and slice six large fall pippin apples. Put them with the grapes. When +boiled soft strain through a flannel bag. To a pint of juice allow three +quarters of a pound of sugar. Boil the juice fifteen minutes, skim and +add the sugar, which has been heated. Boil ten or fifteen minutes. This +will fill three jelly glasses.</p> + + +<p><b>BLACK CURRANT JELLY</b>—This is one of the best old-fashioned remedies +for sore throats, while a teaspoonful of it dissolved into a tumbler of +cold water affords a refreshing fever drink or family beverage on a hot +day. Stem large ripe black currants and after washing put into the +preserving kettle, allowing a cupful of water to each quart of fruit. +This is necessary because the black currant is drier than the red or +white. Mash with a wooden spoon or pestle, then cover and cook until the +currants have reached the boiling point and are soft. Turn into a jelly +bag and drain without squeezing. To each pint of the juice allow a half +pound loaf sugar. Stir until well mixed, then cook just ten minutes from +the time it commences to boil. Overcooking makes it tough and stringy. +Pour in sterilized glasses and when cold cover with paraffin.</p> + + +<p><b>CANNED PINEAPPLE</b>—Pare the pineapple and carefully remove the eyes +with a sharp-pointed silver knife. Chop or grate or shred it with a +fork, rejecting the core. Weigh, and to every pound of fruit allow a +half pound of sugar, put all together in the preserving kettle, bring +quickly to boiling, skim, and remove at once. Put into jars and fill to +overflowing with sirup, and seal.<span class='pagenum'><a name="Page_112" id="Page_112">[Pg 112]</a></span></p> + + +<p><b>CHERRY PRESERVES</b>—Select large red cherries, stem and stone them, and +save the juice. Weigh the fruit and an equal amount of sugar. Sprinkle +the sugar over the cherries and let stand six hours, then put into a +preserving kettle, add the juice, and heat slowly. Simmer until the +cherries are clear, and skim carefully several times. Seal in jars and +keep in a cool, dark place.</p> + + +<p><b>CRANBERRY CONSERVE</b>—To three and a half pounds cranberries add three +pounds sugar, one pound seeded raisins and four oranges, cut in small +pieces after peeling. Cook gently about twenty minutes, take from the +fire, add one pound walnut meats, and cool.</p> + + +<p><b>CHERRY JELLY</b>—The juice of cherries does not make a firm jelly without +the addition of gelatin. This means that it will not keep, but must be +eaten soon after making. But if a soft jelly will satisfy it can be +made, and kept like other jellies, without gelatin. To make this jelly +crush ripe cherries and cook until soft, with just enough water to keep +from burning. Strain and measure, to each cup of juice allow a cup of +sugar. Simmer the juice ten minutes, heat the sugar and drop into the +boiling juice. In a few minutes a soft jelly will form.</p> + + +<p><b>CRANBERRY MOLD</b>—This is an extremely pretty way of serving cranberries +in individual molds. Wash a quart of cranberries and put in a porcelain +or granite saucepan. Sprinkle over the top of the berries two cupfuls of +sugar and on top of the sugar pour one cupful cold water. Set over the +fire and cook slowly. When the berries break into a boil, cover just a +few moments, not long, or the skins will burst, then uncover and cook +until tender. Do not strain, but pour at once into small china molds. +This gives a dark rich looking mold that is not too acid and preserves +the individuality of the fruit. If you wish to use some of the +cranberries in lieu of Maraschino cherries, take up some of the most +perfect berries before they have cooked too tender, using a darning +needle or clean hat pin to impale them. Spread on an oiled plate and set +in warming oven or a sunny window until candied.</p> + + +<p><b>CURRANT AND RASPBERRY JELLY</b>—Some of the finest jellies and jams are +made from raspberries combined with currants. For jelly use two-thirds +of currant juice to one-third raspberry juice and finish in the usual +way.<span class='pagenum'><a name="Page_113" id="Page_113">[Pg 113]</a></span></p> + +<p><b>FIG PRESERVES</b>—Take the figs when nearly ripe and cut across the top +in the form of a cross. Cover with strong salted water and let stand +three days, changing the water every day. At the end of this time cover +with fresh water, adding a few grape or fig leaves to color, and cook +until quite green. Then put again in cold water, changing twice daily, +and leave three days longer. Add a pound granulated sugar to each pound +figs, cook a few moments, take from the fire and set aside for two days. +Add more sugar to make sweet, with sliced and boiled lemon or ginger +root to flavor, and cook until tender and thick.</p> + + +<p><b>GREEN GRAPE MARMALADE</b>—If, as often happens, there are many unripened +grapes still on the vines and frost threatens, gather them all and try +this green grape marmalade. Take one gallon stemmed green grapes, wash, +drain and put on to cook in a porcelain kettle with one pint of water. +Cook until soft, rub through a sieve, measure and add an equal amount of +sugar to the pulp. Boil hard twenty-five minutes, watching closely that +it does not burn, then pour into jars or glasses. When cold cover with +melted paraffin, the same as for jelly.</p> + + +<p><b>GREEN TOMATOES CANNED FOR PIES</b>—To fifteen pounds round green tomatoes +sliced thin allow nine pounds granulated sugar and a quarter pound +ginger, washed, scraped and cut very thin, and four lemons scrubbed and +sliced thin, removing all seeds. Put this mixture over the fire with a +pint of water and cook about half an hour, taking care the contents of +the kettle do not scorch. Turn into sterilised glass jars and seal air +tight. A tablespoonful of cinnamon and a half tablespoonful each of +cloves and allspice may be added to the sauce while cooking if desired.</p> + + +<p><b>PEAR AND BLUEBERRY PRESERVES</b>—Pick over and wash two quarts of +blueberries, add water to nearly cover and stew them half hour. Mash +them well, when all are broken turn into a bowl covered with cheese +cloth. Drain well and when cool squeeze out all the juice. Put the +blueberry juice on to boil, add one pint of sugar to each pint of juice +and remove all scum. Allow one quart of sliced pears to one pint of +juice. Use hard pears not suitable for canning. Cook them in the syrup, +turning over often and when soft and transparent skim them out into the +jars. Boil down the syrup and strain over the fruit. Fill to overflowing +and seal.<span class='pagenum'><a name="Page_114" id="Page_114">[Pg 114]</a></span></p> + + +<p><b>PRESERVED CURRANTS</b>—Weigh seven pounds of currants before picking +over, then stem them and throw out all that are not perfect. Put seven +pounds of sugar with three pints of currant juice and boil three +minutes, add the currants, one pound of seeded raisins, and cook all +twenty minutes. Seal in small jars.</p> + + +<p><b>PRESERVED STRAWBERRIES</b>—The following method for preserving +strawberries is highly recommended. Weigh the berries and allow an equal +amount of sugar. As two cups weigh a pound, the sugar can be measured. +Put the sugar into the preserving kettle with enough cold water to +moisten it, but not enough to make it a liquid. Set the kettle on the +back of the range, and when the sugar has entirely dissolved lay in the +fruit and heat. As soon as it boils skim and cook five minutes. Do not +stir or mash the berries. Now spread them around on deep platters or +enameled pans and cover with panes of window glass. Set in the sun, and +the syrup will gradually thicken. Turn into small jars and seal.</p> + + +<p><b>RHUBARB JAM</b>—Add to each pound of rhubarb cut without peeling, a pound +of sugar and one lemon. Pare the yellow peel from the lemon, taking care +to get none of the bitter white pith. Slice the pulp of the lemon in an +earthen bowl, discarding the seeds. Put the rhubarb into the bowl with +the sugar and lemon, cover and stand away in a cool place over night. In +the morning turn into the preserving kettle, simmer gently +three-quarters of an hour or until thick, take from the fire, cool a +little and pour into jars.</p> + + +<p><b>SPICED CRABAPPLES</b>—Wash the crabapples, cut out the blossoms end with +a silver knife. To four pounds of fruit take two pounds of sugar, one +pint of vinegar, one heaping teaspoon each of broken cinnamon, cassia +buds and allspice, add one scant tablespoon whole cloves. Tie the spices +in a thin bag and boil with the vinegar and sugar five minutes. Skim +them, add the apples and simmer slowly until tender; which will take +about ten or fifteen minutes. Skim out the apples, putting them in a +large bowl or jar. Boil the sugar five minutes longer and pour over the +fruit. Next day drain off the syrup, heat to the boiling point and pour +again over the apples. Do this for the next two days, then bottle and +seal while hot.</p> + + +<p><b>SPICED CRABAPPLE JELLY</b>—With crabapples still on hand a nice spiced +jelly can be made to serve with meats. Cook the apples without peeling +until tender. Strain through a jelly<span class='pagenum'><a name="Page_115" id="Page_115">[Pg 115]</a></span> bag, add vinegar to taste with +cloves and cinnamon. Cook twenty minutes, add an equal quantity of sugar +that has been heated in the oven. Boil five minutes, skim and turn in +glasses.</p> + + +<p><b>SPICED RIPE TOMATO</b>—Peel ripe tomatoes and weigh. For each seven +pounds allow two cups of vinegar, seven cups of sugar, one ounce of +whole allspice, the same of stick cinnamon and one-half ounce of whole +cloves. Cook the tomatoes half an hour or until soft, cutting to pieces +while cooking. Add the vinegar, sugar and spices tied in a muslin bag. +Cook until thick like marmalade. Serve with cold meats.</p> + + +<p><b>TOMATO FIGS</b>—Scald eight pounds of yellow tomatoes and remove the +skins. Pack them in layers with an equal weight of sugar. After +twenty-four hours drain off the juice and simmer five minutes, add the +tomatoes and boil until clear. Remove the fruit with a skimmer and +harden in the sun while you boil down the syrup until thick; pack jars +two-thirds full of the tomatoes, pour the syrup over and seal. Add the +juice of four lemons, two ounces of green ginger root tied up in a bag +and the parboiled yellow rind of the lemons to the juice when boiling +down.</p> + + +<p><b>WILD GRAPE BUTTER</b>—If the wild frost grapes are used, take them after +the frost has ripened them. Stem and mash, then mix with an equal +quantity of stewed and mashed apple. Rub the mixture through a sieve, +add half as much sugar as there is pulp and cook until thick, being +careful that it does not burn. It is a good idea to set preserves and +fruit butters in the oven with the door ajar to finish cooking as there +is then much less danger of burning or spattering.</p> + + +<p><b>YELLOW TOMATO PRESERVES</b>—Allow a pound sugar to each pound tomatoes +and half cup of water to each pound fruit. Cover the tomatoes with +boiling water, then skim. Make a syrup with the sugar, and when boiling +skim and add the tomatoes. Have ready a sliced lemon that has been +cooked in boiling water and a little sliced ginger. Add to the tomatoes. +Cook until the tomatoes are clear, remove, pack in jars, cook the syrup +until thick, pour over and seal.</p> + + +<p><b>MINCE MEAT</b>—One peck sour apples, three pounds boiled beef, two pounds +suet, one quart canned cherries, one quart grape juice, one pint cider, +one pint apple butter, one glass orange marmalade, half pound candied +orange peel, half pound citron, two pounds currants, two pounds raisins, +two tablespoonfuls salt. Put all together and boil up well. This may be +canned for future use.<span class='pagenum'><a name="Page_116" id="Page_116">[Pg 116]</a></span></p> + + + +<hr style="width: 65%;" /> +<h2><a name="SOUFFLES" id="SOUFFLES"></a>SOUFFLES</h2> + + +<p><b>ASPARAGUS SOUFFLE</b>—Only very tender asparagus should be used. Cut it +fine and boil tender in salted water. Add the well beaten yolks of four +eggs, one tablespoonful of soft butter, a saltspoon of salt and a little +pepper. Then fold in the stiffly beaten whites of the eggs and bake in a +steady oven. Canned asparagus can be substituted for fresh.</p> + + +<p><b>CABBAGE SOUFFLE</b>—Chop a solid white head of cabbage and cook in salted +water until tender. Drain and place in a buttered dish in layers with a +sprinkling of grated cheese between. Mix two tablespoonfuls each of +flour and butter, add one cupful of rich milk, the beaten yolks of two +eggs and a saltspoon of salt and mustard, stir over the fire until it +boils. Then add the stiffly beaten whites of the eggs, pour over the +cabbage and bake for half an hour.</p> + + +<p><b>CHEESE SOUFFLE</b>—Mix together one-half cup breadcrumbs, a quarter +teaspoon salt, a half teaspoonful mustard and a dash of cayenne. Add a +tablespoonful butter, a cup and a half milk and cook over hot water. +When heated remove. Add while hot two cups grated cheese and the well +beaten yolks of three eggs. Cool. When ready to bake add the beaten +whites of four eggs and a cup of whipped cream. Fill individual cups +half full, set in a pan of hot water and bake fifteen minutes in a quick +oven.</p> + + +<p><b>CORN SOUFFLE</b>—To one pint of sweet grated corn (canned corn) drain and +run through a food chopper (may be used), add the well beaten yolks of +two eggs, one pint of sweet milk, one small teaspoonful of salt, one and +one-half tablespoonfuls of sugar and the stiffly beaten whites of the +eggs. Mix well and bake in a buttered casserole or ramequins for forty +minutes.</p> + + +<p><b>GUERNSEY CHEESE SOUFFLE</b>—Pin a narrow folded paper thoroughly buttered +on the inside, around six or eight ramequins and butter the ramequins +thoroughly. Melt two tablespoonfuls butter and in it cook two +tablespoonfuls of flour and a quarter teaspoonful each of salt and +paprika. When the<span class='pagenum'><a name="Page_117" id="Page_117">[Pg 117]</a></span> mixture looks frothy stir in half a cup of milk and +stir until boiling. Then add four ounces grated cheese and the beaten +yolks of three eggs. Lastly fold in the stiffly whipped whites of three +eggs. Put the mixture into the ramequins letting it come up to the paper +or nearly to the top of the dishes. Set the ramequins on many folds of +paper in a dish, pour in boiling water to half fill, and let bake in a +moderate oven until the mixture is well puffed up and firm to the touch. +Remove the buttered paper, set the ramequins in place and serve at once. +A green vegetable salad seasoned with French dressing and a browned +cracker may accompany the dish.</p> + + +<p><b>SOUFFLE OF CARROTS</b>—Boil the carrots and mash them fine, add a little +sugar to taste, a pinch of salt, a spoonful of flour and a good lump of +butter, the well beaten yolks of four eggs, and lastly fold in the +stiffly beaten whites. Bake in a quick oven in the dish in which it may +be served.</p> + + +<p><b>TOMATO SOUFFLE</b>—Stew three cupfuls of tomato down to two, add +seasoning to taste and six eggs, the whites beaten stiff, and bake for +ten or fifteen minutes or until set. Serve as soon as done.</p> + + + +<hr style="width: 65%;" /> +<h2><a name="FILLING_FOR_CAKES" id="FILLING_FOR_CAKES"></a>FILLING FOR CAKES</h2> + + +<p><b>COFFEE CREAM FOR CHARLOTTE AND ECLAIR</b>—Flavor one pint of rich thick +cream with one-fourth cup of black coffee and one teaspoon of lemon, add +about a half a cup of sugar, chill and whip it until thick enough to +stand. Pour it into molds lined with thin sponge cake or lady fingers. +Fill them level and ornament the top with some of the cream forced +through tube.</p> + + +<p><b>FILLING</b>—For the filling scald one cup of milk with three level +tablespoons of ground coffee and let stand where it will be hot but not +boil, for five minutes. Strain, add one-half cup of sugar, three level +tablespoons of flour and a pinch of salt. Cook in a double boiler +fifteen minutes, add one beaten egg and cook two minutes, stirring to +keep smooth. Cool and add one-quarter teaspoon of vanilla flavoring. +Fill the cream cakes and cover with cream beaten thick, sweetened with +powdered sugar and flavored with a few drops of vanilla.<span class='pagenum'><a name="Page_118" id="Page_118">[Pg 118]</a></span></p> + + +<p><b>FILLING FOR CAKE</b>—Soak a level tablespoon of gelatin in one tablespoon +of cold water for half an hour, add one tablespoon of boiling water and +stir. Beat one pint of cream stiff, then beat in the soaked gelatin, add +powdered sugar to make sweet and a small teaspoon vanilla flavoring or +enough to suit the taste. Put this filling in thick layers between the +cakes and cover the top one with a white icing.</p> + + +<p><b>FIG OR DATE FROSTING</b>—These frostings are excellent to use upon any +kind of cake, but as they are rather rich in themselves, they seem +better suited for light white cake. If figs are preferred they should be +chopped fine. If dates, the stones and as much as possible of the white +lining should be removed and then they should be chopped fine. For a +good size loaf of cake, baked in two layers, use a scant quarter of a +pound of either the chopped dates or figs, put into a double boiler or +saucepan with a very little boiling water, just enough to make the mass +pliable. Let them stand and heat while the syrup is boiling. For this +two cups of fine granulated sugar and half a cup of boiling water are +required. Boil without stirring till the syrup taken upon the spoon or +skewer will "thread." Do not allow it to boil too hard at first. When +the sugar is thoroughly melted, move the saucepan to a hotter part of +the stove so that it may boil more vigorously. Have ready the whites of +two eggs beaten dry, now to them add the fig or date paste and pour the +boiling syrup in a fine stream over the two, beating all the time. Beat +occasionally while cooling, and when thoroughly cold add one teaspoonful +of lemon extract, and it is ready for use. These frostings may be a +trifle sticky the day they are made, especially if the syrup is not +boiled very long, but the stickiness disappears by the second day, even +if kept in a stone jar.</p> + + +<p><b>LEMON JELLY</b>—Grate two lemons, add the juice, one cup of white sugar, +one large spoonful of butter and the yolks of three eggs. Stir +constantly over the fire until it jellies, when cold spread between +cakes.</p> + + +<p><b>MAPLE ICING</b>—Scrape half a pound of maple sugar and melt, add two +tablespoons of boiling water. While hot pour over the cake. Be sure to +melt the sugar before adding the water.</p> + + +<p><b>MOCHA FILLING AND ICING</b>—A rich but much liked filling for small cakes +is made by boiling one cup of sugar and one-half cup of very strong or +very black coffee together until the syrup will thread. In the meantime +wash one cup of sweet but<span class='pagenum'><a name="Page_119" id="Page_119">[Pg 119]</a></span>ter in cold water to take out all the salt. +Put in a piece of cheesecloth and pat it until all the moisture is dried +out. Beat until creamy, adding slowly the beaten yolk of one egg and the +syrup. Spread this filling between layer cakes, but it is more often +used to pipe over the top of small cakes.</p> + + +<p><b>ORANGE FILLING</b>—One-half cup of sugar, two and one-half level +tablespoons flour, grated rind of one-half orange, one-third cup of +orange juice, one tablespoon lemon juice, one egg beaten slightly, one +teaspoon melted butter. Mix the ingredients and cook in double boiler +for twelve minutes, stirring constantly. Cool before using.</p> + + + +<hr style="width: 65%;" /> +<h2><a name="DESSERTS" id="DESSERTS"></a>DESSERTS</h2> + + +<p><b>APPLES STUFFED WITH DATES</b>—Core large, slightly acid apples and fill +with stoned dates. Pour over them equal parts of sugar and water boiled +together. Baste the apples frequently while baking. Serve as a dessert +at dinner or luncheon.</p> + + +<p><b>APPLE SPONGE PUDDING</b>—One cup of sifted pastry flour and sift it with +one level teaspoon of baking-powder. Beat the yolks of three eggs until +light colored, add one cup of sugar and the juice of one lemon. Fold in +the stiffly beaten whites of the three eggs and then the flour. Spread +the batter thinly on a large shallow pan and bake about twenty minutes +in a moderate oven. Turn out of the pan, trim off any hard edges, spread +with stewed, sweetened, and flavored apples, and roll up at once like a +jelly roll. Serve with a liquid sauce or a syrup made from sugar and +water.</p> + + +<p><b>APRICOT KISSES</b>—Beat the whites of two eggs until very light and +still, flavor with one-half teaspoon vanilla and then carefully fold in +one cup of fine granulated sugar. Lay a sheet of paraffin paper over the +bottom of a large baking part and drop the mixture on the paper, in any +size you wish from one teaspoon to two tablespoons. Have them some +distance apart so they will not run together. Bake them in a very +moderate oven and be careful to bake sufficiently, say forty-five +minutes. They should be only delicately colored and yet dry all through. +When done remove to a platter and break the top in, remove a little of<span class='pagenum'><a name="Page_120" id="Page_120">[Pg 120]</a></span> +the inside and fill pulp of sifted peaches, sweetened and mixed with +equal parts of whipped cream. Sprinkle pistachio nuts over the top and +serve fancy cakes.</p> + + +<p><b>BAKED CUSTARD</b>—Beat four eggs, whites and yolks together lightly, and +add a quart of milk, four tablespoons sugar, a pinch of salt and +flavoring. Bake in stoneware cups or a shallow bowl, set in a pan of +water.</p> + + +<p><b>BAKED BANANAS, PORTO RICAN FASHION</b>—Select rather green bananas, put +them, without removing the skins, into hot ashes or a very hot oven and +bake until the skins burst open. Send to the table in a folded napkin. +The skins help hold in the heat and are not to be removed until the +moment of eating. Serve plenty of butter with them.</p> + + +<p><b>BANANA AND LEMON JELLY CREAM</b>—Soak one-half box of gelatin in one cup +of cold water. Shave the rind of one lemon, using none of the white, and +steep it with one square inch stick of cinnamon in one pint of boiling +water ten minutes. Add the soaked gelatin, one cup of sugar and +three-fourths of a cup of lemon juice, and when dissolved strain into +shallow dishes. When cold cut it in dice or break it up with a fork, and +put it in a glass dish in layers with spiced bananas. Pour a cold boiled +custard over them and cover with a meringue. Brown the meringue on a +plate and slip it off over the custard.</p> + + +<p><b>CUSTARD PUDDING</b>—Line a baking dish with slices of sponge cake. Make a +boiled custard with four cups of milk and the yolks of five eggs, +one-half cup of sugar and flavored with vanilla. Pour the custard into +the baking-dish. Beat the whites of the eggs to a stiff froth with +one-half cup of powdered sugar and spread over the top. Set in a very +slow oven to brown slightly.</p> + + +<p><b>CUSTARD SOUFFLE</b>—Mix one-fourth cup of sugar, one cup flour and one +cup of cold milk. Stir till it thickens, add one-fourth cup of butter, +cool, stir in the beaten yolks of four eggs and then the stiffly beaten +whites. Turn into a buttered shallow dish, set in a pan of hot water and +bake in a moderate oven half an hour. Serve at once.</p> + + +<p><b>FIG AND RHUBARB</b>—Wash two bunches of rhubarb and cut into inch pieces +without peeling. Put into boiler with a cupful sugar and four or five +figs cut in inch pieces. Put on the cover and cook over hot water until +the rhubarb is tender and the syrup is rich and jelly-like in +consistency. Raisins are nice<span class='pagenum'><a name="Page_121" id="Page_121">[Pg 121]</a></span> cooked in rhubarb the same way. If +preferred, and you are to have a hot oven anyway, put the rhubarb and +figs or raisins in a stone pot, cover closely and bake in the oven until +jellied.</p> + + +<p><b>COLD RHUBARB DESSERT</b>—Peel tender stalks and cut enough into half-inch +pieces to measure two cups. Cook with one cup of water, the grated rind +from a large orange and two cups of sugar. Do not stir while cooking, +but lift from the range now and then to prevent burning; When soft but +not broken, add two and one-half tablespoons of gelatin soaked fifteen +minutes in one-half cup of cold water. Stir with a fork just enough to +mix and pour all into a large mold. When formed, unmold, and serve with +cream.</p> + + +<p><b>GERMAN DESSERT</b>—Beat two eggs and a pinch of salt, add two cupfuls of +milk and pour into a deep plate. Soak slices of bread in this, one at a +time until softened, but not enough to break. Melt a rounding tablespoon +of butter in a pan and in this brown the bread on both sides. Serve with +an orange pudding sauce or any kind of liquid sauce preferred.</p> + + +<p><b>LEMON SPONGE</b>—Soak one-half box of gelatin in one-half cup of cold +water. Add the juice of four lemons to one cup of sugar then the beaten +yolks of four eggs, add two cups of cold water, and bring to a +boiling-point. Stir in the soaked gelatin and strain into a large bowl +set in a pan of ice. Beat now and then until it begins to harden, then +add the unbeaten whites of four eggs and beat continuously until the +sponge is light and firm. Fill into molds before the sponge is too hard +to form into the shape of the mold.</p> + + +<p><b>MOSAIC JELLY</b>—One and one-half cups of milk, two level tablespoons +sugar, rind of one-half lemon, one-half bay-leaf, one level tablespoon +granulated gelatin, one-fourth cup of water, yolks two eggs. Scald the +milk with the sugar, lemon rind, and bay-leaf, then add the gelatin +soaked in water for twenty minutes. Stir until dissolved and strain the +hot mixture gradually into the egg yolks slightly beaten. Return to +double boiler and stir until thickened. Remove from fire and color +one-half of the mixture either pink or green, and turn each half into a +shallow pan wet with cold water. When cold cut into squares or oblongs. +Line a mold with lemon jelly and garnish with the colored pieces. Add +the remaining jelly, chill thoroughly and serve on a platter garnished +with whipped cream.<span class='pagenum'><a name="Page_122" id="Page_122">[Pg 122]</a></span></p> + + +<p><b>PINEAPPLE BAVARIAN CREAM</b>—Grate enough pineapple to make two cups. +Soak two level teaspoons of gelatin in one-half cup of cold water for +twenty minutes. Heat the pineapple to the scalding point, add the soaked +gelatin and stir until dissolved, then add one-third cup sugar, stir and +fold in three cups of beaten cream. Turn into molds and chill.</p> + + +<p><b>SCALLOPED APPLE</b>—Measure two even cups of fine breadcrumbs and pour +over them one-quarter cup of melted butter. Mix two rounding tablespoons +of sugar with the grated yellow rind and the juice of one lemon and four +gratings of nutmeg. Butter a baking dish, scatter in some crumbs, put in +one pint of pared, cored and sliced apples, scatter on one-half of the +seasoning, another pint of apples, the remainder of the seasoning and +cover with the last of the crumbs. Put a cover on the dish and bake +twenty minutes, uncover and bake twenty minutes longer.</p> + + +<p><b>SPANISH CREAM</b>—Put one and two-thirds teaspoons of gelatin into +one-third cup of cold water. Heat two cups of milk in a double boiler, +add the yolks of two eggs, beaten with one-half cup of sugar until +light, and when the custard thickens take from stove and set in pan of +cold water. Beat the whites of two eggs until stiff, and dissolve the +soaked gelatin in three-quartets cup of boiling water. When the custard +is cool, add a teaspoon of vanilla, the strained gelatin and the whites +of the eggs beaten stiff. Stir all together lightly and turn into mold.</p> + + +<p><b>STEAMED PUDDING</b>—Beat one-half cup of butter with one cup of sugar to +a cream, add two beaten eggs and cup of flour sifted with one teaspoon +each of cinnamon and soda, two cups of breadcrumbs, soaked in one cup of +sour milk. Add one cup of chopped and seeded raisins and one-half cup of +chopped dates. Steam two hours and serve with whipped cream.</p> + + +<p><b>STRAWBERRY SARABANDE</b>—Whip a cupful thick cream until very stiff, then +fold carefully into it a pint of fresh berries cut in small pieces with +a silver knife. Have ready a tablespoonful gelatin soaked in a quarter +cup cold water for half an hour, then dissolved by setting the cup +containing it in hot water. Add by degrees to the berries and cream, +whipping it in so that it will not string. Add three tablespoonfuls +powdered sugar and when it stiffens turn into a cold mold and set on the +ice. When ready to serve turn out onto a pretty dessert platter.<span class='pagenum'><a name="Page_123" id="Page_123">[Pg 123]</a></span></p> + + +<p><b>WALNUT SUNDAE</b>—Put one cone of vanilla ice cream in a sherbet cup, or +better yet in a champagne glass and sprinkle with minced walnuts.</p> + + +<p><b>YORKSHIRE PUDDING</b>—Take an equal number of eggs and tablespoonful of +sifted flour, and when the eggs are well beaten mix them in with the +flour, add some salt and a little grated nutmeg, and then pour in as +much new milk as will make a batter of the consistency of cream, stir +the batter with a fork well for ten minutes and then put in at once into +a baking tin, which must be very hot, containing a couple of tablespoons +of hot drippings. Set the pudding in oven to bake or before the fire +under the roasting meat. When ready to serve cut the pudding into +squares and send to the table on a separate dish.</p> + + +<p><b>APPLE PUDDING</b>—Butter a pudding dish and line it with slices of +toasted stale bread buttered and wet with milk. Over these put a thick +layer of peeled, cored, and sliced tart apples, and sprinkle generously +with granulated sugar and cinnamon or nutmeg. Over these put a cover of +more toast buttered, moistened and sprinkled with sugar. Cover with a +plate and bake for two hours in a moderate oven, taking off the plate +toward the last that the top may brown. Serve with maple or other syrup +for sauce.</p> + + +<p><b>APPLE PUDDING</b>—Four cups flour, one level teaspoon salt, six level +teaspoons baking powder, four level tablespoons butter, two cups milk, +two cups finely chopped apple, one-half cup butter, two cups sugar, one +and one-half quarts water. Sift together the flour, salt, and baking +powder. Work in the butter with the fingers and add the milk. Mix well, +turn onto floured board, roll out one-half inch thick, cover with the +apple and roll up like a jelly roll. Press the ends together and press +down the side, to keep the apple in. Place in a buttered pan and add the +butter, sugar and water. Bake in a moderate oven for one and one-half +hours.</p> + + +<p><b>APPLE SPONGE PUDDING</b>—One cup of sifted pastry flour and one level +teaspoon of baking powder. Beat the yolks of three eggs until light +colored, add one cup of sugar and the juice of one lemon. Fold in the +stiffly beaten whites of the three eggs and then the flour. Spread the +batter thinly on a large shallow pan and bake about twenty minutes in a +moderate oven. Turn out of the pan, trim off any hard edges, spread with +stewed sweetened and flavored apples, and roll up at once like a jelly +roll. Serve with a liquid sauce or a syrup of sugar and water.<span class='pagenum'><a name="Page_124" id="Page_124">[Pg 124]</a></span></p> + + +<p><b>BAKED CHERRY PUDDING</b>—Cream one-quarter cup of butter with one-half +cup of sugar, add the yolks of two eggs beaten very light, two cups of +milk, two cups of flour sifted twice with four level teaspoons of baking +powder, and last, the whites of the eggs beaten stiff. Stone cherries to +measure three cups, drain off the juice and put them into a pudding +dish.</p> + + +<p><b>BAKED PUDDING</b>—Stir one-half cup of flour smooth in one cup of cold +milk, add two unbeaten eggs and beat several minutes, then add one cup +more of milk and a saltspoon of salt. Stir together, pour into a +buttered baking dish and set directly into the oven. Serve with lemon +thickened sauce.</p> + + +<p><b>COCOA RICE MERINGUE</b>—Heat one pint of milk, add one-quarter cup of +washed rice and a saltspoon of salt. Cook until tender. Add one level +tablespoon of butter, one-half cup of seeded raisins, half a teaspoon of +vanilla, and one slightly rounding tablespoon of cocoa, cook five +minutes. Fold in the stiffly beaten whites of two eggs and one-half cup +of beaten cream. Turn into a buttered baking dish, cover with the whites +of three eggs beaten stiff, with one-third cup of powdered sugar and a +level tablespoon of cocoa. Set in a moderate oven for a few minutes +until the meringue is cooked.</p> + + +<p><b>COTTAGE PUDDING</b>—Beat the yolk of one egg, add one cup of granulated +sugar, one-half cup of milk, one and one-half cups of flour in two +spoons of baking powder, stir in the white of one egg beaten stiff. Bake +in a moderate oven.</p> + + +<p><b>CRANBERRY AND CUSTARD PUDDING</b>—Here is a new suggestion which comes +from a high authority. Take one sugar cooky or four lady fingers, if you +have them, and crumble into a baking dish. Cover with a thin layer of +cranberry preserves or jelly, dot with small lumps of butter and add a +sprinkle of cinnamon. Beat three eggs (separately) very lightly, add two +tablespoonfuls of sugar and two cupfuls of milk. Pour over the fruit and +cake, bake as a custard and serve with whipped cream.</p> + + +<p><b>CUSTARD PUDDING</b>—Line a baking dish with slices of sponge cake. Make a +boiled custard with four cups of milk and the yolks of five eggs, +one-half cup of sugar, and flavored with vanilla. Pour the custard into +the baking dish. Beat the whites of the eggs to a stiff froth with +one-half cup of powdered sugar and spread over the top. Set in a very +slow oven to brown slightly.<span class='pagenum'><a name="Page_125" id="Page_125">[Pg 125]</a></span></p> + +<p><b>DATE MERINGUE</b>—Beat the whites of five eggs until stiff, add three +rounding tablespoons of powdered sugar, and beat again. Add a teaspoon +of lemon juice and a half a pound of stoned and chopped dates. Turn into +a buttered baking dish and bake fifteen minutes in a moderate oven. +Serve with a boiled custard.</p> + + +<p><b>EGG SOUFFLE</b>—Make a sauce from one cup of hot milk and two level +tablespoons each of butter and flour, cooked together five minutes in a +double boiler. Add the yolks of four eggs beaten well, stir enough to +mix well and remove from the fire. Add half a level teaspoon of salt and +a few grains of cayenne. Fold in the whites of the eggs beaten stiff, +turn into a buttered dish, set in a pan of hot water, and bake in a slow +oven until firm. Serve in the same dish.</p> + + +<p><b>FRUIT PUDDING</b>—One and one-half cups flour, two and one-half cups +raisins, one-half cup molasses, one-half cup milk, two tablespoons +butter, one teaspoon cinnamon, one-half teaspoon allspice, one-half +teaspoon nutmeg, one-half teaspoon salt, mix all together, one-half +teaspoon soda, dissolved in hot water, steam two hours. Hard or liquid +sauce, or both.</p> + + +<p><b>INDIAN TAPIOCA PUDDING</b>—One-third cup tapioca, one-fourth cup +cornmeal, one quart scalded milk, half cup molasses, two tablespoons +butter, one-half teaspoon salt, one teaspoon ginger and cinnamon mixed, +one cup cold milk. Soak the tapioca in cold water for one hour, then +drain. Pour the hot milk on to the cornmeal gradually. Add the tapioca +and cook in double boiler until transparent. Add molasses, butter, salt, +and spice, and turn into a buttered baking dish. Pour the cold milk over +the top and bake for one hour in a moderate oven.</p> + + +<p><b>LEMON MERINGUE PUDDING</b>—Soak one cup of fine breadcrumbs in two cups +of milk until soft. Beat one-quarter cup of butter and one-half of sugar +together until greasy, stir all into the milk and crumbs. Grate a little +yellow lemon peel over the top and pour into a buttered baking dish. Set +in a moderate oven until firm and slightly browned. Make a meringue of +the stiffly beaten whites of two eggs and four level tablespoons of +powdered sugar. Spread over the pudding, return to the oven and color a +little.</p> + + +<p><b>LEMON PUDDING</b>—Three eggs, one scant cup sugar, one lemon juice and +rind, two cups of milk, two liberal tablespoons cornstarch, one heaping +teaspoon butter. Scald the milk and stir in the cornstarch, stirring all +the time until it thickens well,<span class='pagenum'><a name="Page_126" id="Page_126">[Pg 126]</a></span> add the butter and set aside to cool. +When cool beat the eggs, light; add sugar, the lemon juice and grated +rind, and whip in a great spoonful at a time, the stiffened cornstarch +and milk. Bake in a buttered dish and eat cold.</p> + + +<p><b>LITTLE STEAMED PUDDING</b>—Cream one-quarter cup butter with one-half cup +of sugar, add one-quarter cup milk, then one cup of flour sifted with +two teaspoons of baking powder and a pinch of salt, and last fold in the +stiffly beaten whites of three eggs. Have some small molds or cups +buttered, fill half full with the batter, cover with buttered paper, and +steam three-quarters of an hour. Serve hot with a sauce.</p> + + +<p><b>NEW HAMPSHIRE INDIAN MEAL PUDDING</b>—Bring a quart of milk to a boil, +then sprinkle in slowly about a cup and a quarter of yellow meal, +stirring constantly. (An exact rule for the meal cannot be given, as +some swells more than others.) As soon as the milk is thickened take +from the fire and cool slightly before adding three-quarters of a cup of +molasses, half a teaspoonful salt and a tablespoonful ginger. Beat the +mixture until smooth, and lastly turn in a quart of cold milk, stirring +very little. Pour into a well greased pudding-dish and set in a very +slow oven. This pudding needs about five hours of very slow baking to +insure its becoming creamy, instead of hard and lumpy. The batter, after +the cold milk is added should be about the consistency of pancake +batter. Serve with cream or maple syrup.</p> + + +<p><b>ORANGE PUDDING</b>—Take one cup of fine stale breadcrumbs, not dried, and +moisten them with as much milk as they will absorb and become thoroughly +softened. Beat the yolks of four eggs with the whites of two, add four +tablespoons of sugar and the grated peel of one orange, using of course +only the outer cells. Stir this into the softened crumbs, then beat the +other two whites until stiff and fold them into the mixture. Turn it +into a well buttered mold and steam it two hours. Turn out into a hot +dish and serve with orange sauce.</p> + + +<p><b>PEACH TAPIOCA</b>—Prepare a dish of tapioca in the usual way, into a +buttered pudding dish put a layer of cooked and sweetened tapioca, then +a layer of peaches, fresh or canned. Next add another layer of tapioca, +then more peaches, and so on until the dish is full. Flavor with lemon +and sprinkle three-fourths of a cup of sugar over all, then bake in a +very hot oven until a light brown.<span class='pagenum'><a name="Page_127" id="Page_127">[Pg 127]</a></span></p> + +<p><b>RASPBERRY DUMPLINGS</b>—Wash one cup of rice and put into the double +boiler. Pour over it two cups of boiling water, add one-half teaspoon of +salt and two tablespoons of sugar and cook thirty minutes or until soft. +Have some small pudding cloths about twelve inches square, wring them +out of hot water and lay them over a small half pint bowl. Spread the +rice one-third of an inch thick over the cloth, and fill the center with +fresh raspberries. Draw the cloth around until the rice covers the +berries and they are good round shape. Tie the ends of the cloth firmly, +drop them into boiling water and cook twenty minutes. Remove the cloth +and serve with lemon sauce.</p> + + +<p><b>SPOON PUDDING</b>—Cream one tablespoonful butter with two tablespoonfuls +sugar. Add two tablespoonfuls flour, pinch of salt, one tablespoonful +cornstarch, beaten yolk of one egg and tablespoonful of cream. Beat +well, and lastly add beaten white of egg and one teaspoonful baking +powder. Pour over berries and steam forty minutes. Serve with whipped +cream.</p> + + +<p><b>SQUASH PUDDING</b>—One pint of finely mashed cooked squash, one cup of +sugar, one teaspoon of ground cinnamon, a little salt, the juice and +grated rind of one lemon, add slowly one quart of boiling milk, stirring +well, and when a little cooled, add five well beaten eggs. Bake in a +pudding dish set in a pan of hot water, in a moderate oven, until firm +in the center. Serve with cream.</p> + + +<p><b>STEAMED BERRY PUDDING</b>—Sift two cups of flour with four teaspoons of +baking powder, rub in a rounding tablespoon of butter, add two beaten +eggs, one cup of milk, one-half cup of sugar, and last two cups of +blueberries. The berries should be rinsed in cold water, shaken in a +cheese cloth until dry and then roiled in flour before adding. Pour into +a pudding mold, and steam one and one-quarter hours. Serve with liquid +sauce.</p> + + +<p><b>STEAMED PUDDING</b>—Beat one-half cup of butter with one cup of sugar to +a cream, add two beaten eggs and cup of flour sifted with one teaspoon +each of cinnamon and soda, two cups of breadcrumbs, soaked in one cup of +sour milk. Add one cup of chopped and seeded raisins and one-half cup of +chopped dates. Steam two hours and serve with whipped cream.</p> + + +<p><b>TAPIOCA MERINGUE</b>—Soak one-half cup granulated tapioca in a pint of +cold water for half an hour. Cook slowly twenty minutes until +transparent. If too thick, add a little more boiling water. Boil one +quart of milk in a farina kettle with a pinch of salt and the yellow +rind of half lemon. Beat the yolks of four eggs with a cup of sugar, add +slowly to the milk, stirring until<span class='pagenum'><a name="Page_128" id="Page_128">[Pg 128]</a></span> smooth and creamy, but do not allow +it to boil. When thickened, remove from the fire, add a teaspoonful +flavoring and blend thoroughly. Whip the whites of the eggs to a stiff +froth with three tablespoonfuls powdered sugar and a teaspoonful +flavoring, spread over the top of the pudding which should have been +poured in the serving dish and set in a coolish oven to puff and color a +golden yellow.</p> + + +<p><b>TAPIOCA PUDDING</b>—Cover one cup of the flake tapioca with cold water +and let it stand two hours. Stir occasionally with a fork to separate +the lumps. Put in a farina kettle with a pint and a half water.</p> + +<p>Slice three tart apples and put in with the tapioca, together with sugar +to sweeten to taste. Stir all together and cook until the apples are +soft and the tapioca clear. Serve hot or cold. Peaches may be used in +place of the apple. Serve with cream.</p> + + +<p><b>TAPIOCA SOUFFLE</b>—Soak three tablespoonfuls pearl tapioca in water to +cover for three or four hours. Then add a quart of milk and cook until +the tapioca is perfectly clear and the milk thickened. It will take +about twenty minutes, and unless you use the farina kettle, must be +stirred constantly. Add the yolks of four eggs beaten with two-thirds +cup sugar and cook two or three minutes, stirring steadily. Whip the +whites of four eggs to a stiff froth, fold through the cooked cream, and +take directly from the fire. Flavor with lemon or vanilla and bake in a +moderate oven for twenty-five minutes. Chill and serve. This may also be +served as a pudding without the final baking.</p> + + +<p><b>WHOLE WHEAT PUDDING</b>—Put one cup of milk, one-half cup of molasses, +two cups of graham or whole wheat flour, one cup of chopped raisins and +half a saltspoon of salt into a bowl and add one level teaspoon of soda, +dissolved in a tablespoon of warm water, beat hard for three minutes. +Pour the thin batter into a buttered pudding mold and steam two and a +half hours. Serve with a lemon sauce or cream.</p> + + +<p><b>YORKSHIRE PUDDING</b>—Take an equal number of eggs and tablespoonful of +sifted flour and when the eggs are well beaten mix them in with the +flour, add some salt and a little grated nutmeg and then pour in as much +new milk as will make a batter of the consistency of cream, stir the +batter with a fork well for ten minutes and then put in at once into a +baking tin, which must be very hot, containing a couple of tablespoons +of hot drippings. Set the pudding in oven to bake or before the fire +under the roasting meat. When ready to serve cut the pudding into +squares and send to the table on a separate dish.<span class='pagenum'><a name="Page_129" id="Page_129">[Pg 129]</a></span></p> + + + +<hr style="width: 65%;" /> +<h2><a name="SAUCE_FOR_PUDDINGS" id="SAUCE_FOR_PUDDINGS"></a>SAUCE FOR PUDDINGS</h2> + + +<p><b>FRUIT SYRUP SAUCE</b>—One cup fruit syrup, one-half cup sugar, one +teaspoon butter. Use the syrup from apricots, peaches, cherries, quinces +or any fruit you prefer. The amount of sugar will depend upon the +acidity of the fruit. Mix the cornstarch with the sugar, add the syrup +and boil all together five minutes. Add the butter last.</p> + + +<p><b>LEMON SAUCE</b>—Grate the rind and squeeze the juice of one lemon. Mix +together three teaspoons cornstarch, one cup of sugar and two cups of +boiling water, and cook ten minutes, stirring constantly. Add the lemon +rind and juice and one teaspoon of butter.</p> + + +<p><b>LEMON SAUCE</b>—Mix three dessert spoons of cornstarch with one cup of +sugar, pinch of salt, in a saucepan, pour on two cups boiling water and +stir quickly as it thickens. When it is smooth set it back where it will +simply bubble and simmer, and stir occasionally. Add the grated rind and +juice of one lemon and one rounding tablespoon butter. If this is too +thick add more hot water as it thickens in cooling, and you want it thin +enough to pour easily.</p> + + +<p><b>LEMON SAUCE</b>—Mix three tablespoons of cornstarch with one cup of cold +water and turn on one cup of boiling water. Boil ten minutes, then add +one cup of sugar, the juice and grated yellow rind of one lemon and two +rounding tablespoons of butter.</p> + + +<p><b>LEMON SAUCE FOR FRITTERS</b>—Mix four level teaspoons of cornstarch with +one cup of sugar, and stir at once into two cups of boiling water, add +the juice and grated yellow rind of one lemon and cook six minutes, add +three level tablespoons of butter.</p> + + +<p><b>ORANGE SAUCE No. 1</b>—Mix one and a half tablespoons of cornstarch with +one cup of sugar, and stir it into one pint of boiling water. Let it +cook quickly and stir as it thickens, and after ten minutes add two +tablespoons of butter and one-half cup of orange juice. Cook two minutes +longer then serve.<span class='pagenum'><a name="Page_130" id="Page_130">[Pg 130]</a></span></p> + +<p><b>ORANGE SAUCE No. 2</b>—Chip the yellow rind from an orange and squeeze +the juice over it. Let stand half an hour. Stir one-quarter cup of flour +into one cup of sugar and turn into two cups of boiling water. Cook ten +minutes, add a pinch of salt, the orange rind and juice, stir and +strain.</p> + + +<p><b>RASPBERRY SAUCE FOR ICE CREAM</b>—If you think that a good ice cream is +yet not quite fine enough, pour a raspberry sauce over each portion as +served. Add one-quarter cup of sugar to one cup of raspberry juice +prepared as for jelly-making, and simmer five minutes. Add a rounding +teaspoon of arrow-root made smooth in one tablespoon of cold water, and +cook five minutes. Now add one tablespoon of strained lemon juice and +let boil up once.</p> + + +<p><b>SAUCE FOR CHERRY PUDDING</b>—Put two cups of cherry juice, or juice and +water, into a saucepan, stir in three level tablespoons of corn starch +and cook fifteen minutes. Add two-thirds cup of sugar and a tablespoon +of lemon juice.</p> + + +<p><b>SAUCE FOR BATTER PUDDING</b>—Beat together in a bowl three rounding +tablespoons of sugar, two level tablespoons of butter and one of flour. +When the mixture is white add one-half cup of boiling water and stir +until all is well melted. Add a little lemon juice and serve.</p> + + +<p><b>SAUCE FOR PUDDINGS</b>—Beat the whites of three eggs until stiff, add +one-half cup powdered sugar and the grated yellow rind of half a lemon. +Pour on slowly one cup of boiling water, stirring all the time and the +sauce is ready to serve.</p> + + +<p><b>STRAWBERRY SAUCE</b>—Beat together one-half cupful of butter and a cup of +sugar until white and light. The success of this sauce depends upon the +long beating. Add to the creamed butter and sugar the stiffly whipped +white of an egg and a cupful of strawberries mashed to a pulp.<span class='pagenum'><a name="Page_131" id="Page_131">[Pg 131]</a></span></p> + + + +<hr style="width: 65%;" /> +<h2><a name="BEVERAGES" id="BEVERAGES"></a>BEVERAGES</h2> + + +<p><b>COCOA WITH WHIPPED CREAM</b>—Heat four cups of milk to the scalding point +over hot water, or in a double boiler. Milk should be heated by direct +contact with the fire. Mix a few grains of salt, three level tablespoons +of cocoa and one-fourth cup of sugar to a paste with a little of the +milk, then add three-fourths cup of boiling water and boil one minute, +add to the hot milk and beat two minutes by the clock. Serve with a +tablespoon of beaten or whipped cream on top of each cup.</p> + + +<p><b>CURRANT JULEP</b>—Pick over currants and measure two cups. Mash them and +pour on two cups of cold water. Strain and chill the juice. Put one +tablespoon of simple syrup in a tall glass, add three bruised fresh mint +leaves and fill with the currant juice. Add three or four perfect +raspberries and serve. The syrup is made by simmering for twenty +minutes, one cup of sugar and two of water.</p> + + +<p><b>CURRANT SHRUB</b>—Pick over and mash two quarts of ripe currants, add one +pint of vinegar, and let stand over night. Set on the range and bring to +the boiling point, then strain twice. Measure the clear liquid, and +allow one cup of sugar to each cup of liquid. Simmer twenty minutes and +seal in bottles.</p> + + +<p><b>RASPBERRY SHRUB</b>—Put one quart of ripe raspberries in a bowl, add two +cups of vinegar, mash the berries slightly, and let stand over night. In +the morning, scald and strain until clear. Measure, and to each cup of +juice add one cup of sugar, boil twenty minutes and seal.</p> + + +<p><b>STRAWBERRY SYRUP</b>—Pick over, rinse, drain and remove the hulls from +several quarts of ripe berries. Fill a porcelain lined double boiler +with the fruit and set it over the lower boiler half full of boiling +water, and let it heat until the juice flows freely. Mash the berries, +then turn out into a cloth strainer and cook the remainder of the fruit +in the same way. When all the juice is pressed out, measure it and allow +an equal amount of sugar. Let the juice come to the boiling point, add +the sugar<span class='pagenum'><a name="Page_132" id="Page_132">[Pg 132]</a></span> and cook five minutes from the time the whole begins to boil. +Turn into jars or bottles and seal the same as canned fruit. This is +excellent for beverages, flavoring ice cream and other fancy creams, and +will be found desirable for many purposes when fresh fruit is not at +hand.</p> + + + +<hr style="width: 65%;" /><p><span class='pagenum'><a name="Page_133" id="Page_133">[Pg 133]</a></span></p> +<h2><a name="ADDITIONAL_RECIPES" id="ADDITIONAL_RECIPES"></a>ADDITIONAL RECIPES</h2> +<p><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /></p> +<p><span class='pagenum'><a name="Page_134" id="Page_134">[Pg 134]</a></span></p> + +<p><span class='pagenum'><a name="Page_135" id="Page_135">[Pg 135]</a></span></p> + +<p><span class='pagenum'><a name="Page_136" id="Page_136">[Pg 136]</a></span></p> + +<p><span class='pagenum'><a name="Page_137" id="Page_137">[Pg 137]</a></span></p> + + + +<hr style="width: 65%;" /> +<h2><a name="TABLE_OF_CONTENTS" id="TABLE_OF_CONTENTS"></a>TABLE OF CONTENTS</h2> + +<div class="trans-note"> + Transcribers note: From Page 87 onward the index was one page out. These have +been changed for the HTML version for functionality. + </div> + + +<p> +<span style="margin-left: 1em;">A</span><br /> +<br /> +<span style="margin-left: 1em;">Apple slump <a href='#Page_89'>89</a></span><br /> +<br /> +<span style="margin-left: 1em;">Apples and onions <a href='#Page_66'>66</a></span><br /> +<br /> +<span style="margin-left: 1em;">Apples, scalloped <a href='#Page_122'>122</a></span><br /> +<br /> +<span style="margin-left: 1em;">Apples stuffed with dates <a href='#Page_119'>119</a></span><br /> +<br /> +<br /> +<span style="margin-left: 1em;">B</span><br /> +<br /> +<span style="margin-left: 1em;">Bacon and green peppers <a href='#Page_48'>48</a></span><br /> +<br /> +<span style="margin-left: 1em;">Bacon and spinach <a href='#Page_66'>66</a></span><br /> +<br /> +<span style="margin-left: 1em;">Baked milk <a href='#Page_57'>57</a></span><br /> +<br /> +<span style="margin-left: 1em;">Bananas, fried <a href='#Page_49'>49</a></span><br /> +<br /> +<span style="margin-left: 1em;">Bananas with oatmeal <a href='#Page_56'>56</a></span><br /> +<br /> +<span style="margin-left: 1em;">Beef—</span><br /> +<span style="margin-left: 2em;">Broiled steak, rare <a href='#Page_28'>28</a></span><br /> +<span style="margin-left: 2em;">En casserole <a href='#Page_21'>21</a></span><br /> +<span style="margin-left: 2em;">English pot roast <a href='#Page_23'>23</a></span><br /> +<span style="margin-left: 2em;">Hamburg steak, fried, Russian Sauce <a href='#Page_29'>29</a></span><br /> +<span style="margin-left: 2em;">Hash cakes <a href='#Page_21'>21</a></span><br /> +<span style="margin-left: 2em;">Hash with dropped eggs <a href='#Page_24'>24</a></span><br /> +<span style="margin-left: 2em;">Loin steaks, broiled <a href='#Page_29'>29</a></span><br /> +<span style="margin-left: 2em;">Pie <a href='#Page_25'>25</a></span><br /> +<span style="margin-left: 2em;">Ragout of <a href='#Page_21'>21</a></span><br /> +<span style="margin-left: 2em;">Rib roast <a href='#Page_29'>29</a></span><br /> +<span style="margin-left: 2em;">Roast, American style <a href='#Page_29'>29</a></span><br /> +<span style="margin-left: 2em;">Roast on spit <a href='#Page_29'>29</a></span><br /> +<span style="margin-left: 2em;">Rolled rib roast <a href='#Page_26'>26</a></span><br /> +<span style="margin-left: 2em;">Smoked with cream <a href='#Page_30'>30</a></span><br /> +<span style="margin-left: 2em;">Steak, fried <a href='#Page_28'>28</a></span><br /> +<br /> +<span style="margin-left: 1em;">Boiled samp <a href='#Page_56'>56</a></span><br /> +<br /> +<span style="margin-left: 1em;">Bread—</span><br /> +<span style="margin-left: 2em;">Bread, brown, Boston. <a href='#Page_82'>82</a></span><br /> +<span style="margin-left: 2em;">Egg <a href='#Page_82'>82</a></span><br /> +<span style="margin-left: 2em;">Graham <a href='#Page_82'>82</a></span><br /> +<span style="margin-left: 2em;">Nut <a href='#Page_83'>83</a></span><br /> +<span style="margin-left: 2em;">Oatmeal <a href='#Page_83'>83</a></span><br /> +<span style="margin-left: 2em;">Oriental oatmeal <a href='#Page_83'>83</a></span><br /> +<span style="margin-left: 2em;">Raisin <a href='#Page_83'>83</a></span><br /> +<span style="margin-left: 2em;">Steamed brown <a href='#Page_84'>84</a></span><br /> +<span style="margin-left: 2em;">Steamed Graham <a href='#Page_84'>84</a></span><br /> +<span style="margin-left: 2em;">Whole wheat <a href='#Page_84'>84</a></span><br /> +<br /> +<span style="margin-left: 1em;">Bread with cream cheese filling <a href='#Page_45'>45</a></span><br /> +<br /> +<span style="margin-left: 1em;">Bread puffs with sauce <a href='#Page_89'>89</a></span><br /> +<br /> +<span style="margin-left: 1em;">Brunswick stew <a href='#Page_23'>23</a></span><br /> +<br /> +<span style="margin-left: 1em;">Brussel's Sprouts—</span><br /> +<span style="margin-left: 2em;">Maitre d'hotel <a href='#Page_60'>60</a></span><br /> +<span style="margin-left: 2em;">Sauted <a href='#Page_60'>60</a></span><br /> +<br /> +<br /> +<span style="margin-left: 1em;">C</span><br /> +<br /> +<span style="margin-left: 1em;">Cabbage, stuffed <a href='#Page_73'>73</a></span><br /> +<br /> +<span style="margin-left: 1em;">Cabbage and cheese <a href='#Page_67'>67</a></span><br /> +<br /> +<span style="margin-left: 1em;">Cake—Fancy—</span><br /> +<span style="margin-left: 2em;">Almond <a href='#Page_92'>92</a></span><br /> +<span style="margin-left: 2em;">Almond cheese <a href='#Page_92'>92</a></span><br /> +<span style="margin-left: 2em;">Aunt Amy's <a href='#Page_92'>92</a></span><br /> +<span style="margin-left: 2em;">Baltimore <a href='#Page_93'>93</a></span><br /> +<span style="margin-left: 2em;">Bread <a href='#Page_94'>94</a></span><br /> +<span style="margin-left: 2em;">Bride's <a href='#Page_94'>94</a></span><br /> +<span style="margin-left: 2em;">Buttermilk <a href='#Page_94'>94</a></span><br /> +<span style="margin-left: 2em;">Chocolate <a href='#Page_94'>94</a>,</span><br /> +<span style="margin-left: 2em;">Chocolate layer <a href='#Page_95'>95</a></span><br /> +<span style="margin-left: 2em;">Chocolate loaf <a href='#Page_96'>96</a></span><br /> +<span style="margin-left: 2em;">Cocoa <a href='#Page_95'>95</a></span><br /> +<span style="margin-left: 2em;">Cream layer <a href='#Page_95'>95</a></span><br /> +<span style="margin-left: 2em;">Cream (or pie) <a href='#Page_95'>95</a></span><br /> +<span style="margin-left: 2em;">Date <a href='#Page_96'>96</a></span><br /> +<span style="margin-left: 2em;">Eggless <a href='#Page_96'>96</a></span><br /> +<span style="margin-left: 2em;">Feather <a href='#Page_96'>96</a></span><br /> +<span style="margin-left: 2em;">Fig <a href='#Page_96'>96</a></span><br /> +<span style="margin-left: 2em;">Fig layer <a href='#Page_96'>96</a></span><br /> +<span style="margin-left: 2em;">Fruit <a href='#Page_96'>96</a></span><br /> +<span style="margin-left: 2em;">Golden <a href='#Page_96'>96</a></span><br /> +<span style="margin-left: 2em;">Hickory nut <a href='#Page_96'>96</a></span><br /> +<span style="margin-left: 2em;">Huckleberry <a href='#Page_97'>97</a></span><br /> +<span style="margin-left: 2em;">Ice cream <a href='#Page_97'>97</a></span><br /> +<span style="margin-left: 2em;">Layer <a href='#Page_97'>97</a></span><br /> +<span style="margin-left: 2em;">Margarettes <a href='#Page_97'>97</a></span><br /> +<span style="margin-left: 2em;">Plain <a href='#Page_97'>97</a></span><br /> +<span style="margin-left: 2em;">Plain tea <a href='#Page_97'>97</a></span><br /> +<span style="margin-left: 2em;">Raisin <a href='#Page_98'>98</a></span><br /> +<span style="margin-left: 2em;">Rockland <a href='#Page_98'>98</a></span><br /> +<span style="margin-left: 2em;">Snow <a href='#Page_98'>98</a></span><br /> +<span style="margin-left: 2em;">Spice <a href='#Page_98'>98</a></span><br /> +<span style="margin-left: 2em;">Sponge <a href='#Page_98'>98</a></span><br /> +<span style="margin-left: 2em;">Sultana tea <a href='#Page_99'>99</a></span><br /> +<span style="margin-left: 2em;">Sunshine <a href='#Page_99'>99</a></span><br /> +<span style="margin-left: 2em;">Tea <a href='#Page_99'>99</a></span><br /> +<span style="margin-left: 2em;">Velvet <a href='#Page_99'>99</a></span><br /> +<span style="margin-left: 2em;">White patty <a href='#Page_99'>99</a></span><br /> +<br /> +<span style="margin-left: 1em;">Cakes—Hot—</span><br /> +<span style="margin-left: 2em;">Breakfast <a href='#Page_79'>79</a></span><br /> +<span style="margin-left: 2em;">Hominy <a href='#Page_85'>85</a></span><br /> +<span style="margin-left: 2em;">Oatmeal <a href='#Page_85'>85</a></span><br /> +<span style="margin-left: 2em;">Rye breakfast <a href='#Page_79'>79</a></span><br /> +<span style="margin-left: 2em;">Scotch scones <a href='#Page_79'>79</a></span><br /> +<span style="margin-left: 2em;">Scotch oat <a href='#Page_79'>79</a></span><br /> +<br /> +<span style="margin-left: 1em;">Calla lilies <a href='#Page_92'>92</a></span><br /> +<br /> +<span style="margin-left: 1em;">Calves' tongues <a href='#Page_23'>23</a></span><br /> +<br /> +<span style="margin-left: 1em;">Candies—</span><br /> +<span style="margin-left: 2em;">Cowslips crystallized <a href='#Page_103'>103</a></span><br /> +<span style="margin-left: 2em;">Figs, glace <a href='#Page_104'>104</a></span><br /> +<span style="margin-left: 2em;">Fruit paste <a href='#Page_104'>104</a></span><br /> +<span style="margin-left: 2em;">Fudge, raisin <a href='#Page_104'>104</a></span><br /> +<span style="margin-left: 2em;">Pineapple marshmallows <a href='#Page_104'>104</a></span><br /> +<span style="margin-left: 2em;">Sugaring flowers <a href='#Page_103'>103</a></span><br /> +<span style="margin-left: 2em;">Violets, candied <a href='#Page_103'>103</a></span><br /> +<span class='pagenum'><a name="Page_138" id="Page_138">[Pg 138]</a></span><span style="margin-left: 2em;">Walnuts, creamed <a href='#Page_104'>104</a></span><br /> +<br /> +<span style="margin-left: 1em;">Carrots, glazed with peas <a href='#Page_68'>68</a></span><br /> +<br /> +<span style="margin-left: 1em;">Catsup, tomato <a href='#Page_110'>110</a></span><br /> +<br /> +<span style="margin-left: 1em;">Cauliflower—</span><br /> +<span style="margin-left: 2em;">Au gratin <a href='#Page_67'>67</a></span><br /> +<span style="margin-left: 2em;">Fritters <a href='#Page_67'>67</a></span><br /> +<span style="margin-left: 2em;">In mayonnaise <a href='#Page_57'>57</a></span><br /> +<span style="margin-left: 2em;">Scrambled <a href='#Page_69'>69</a></span><br /> +<br /> +<span style="margin-left: 1em;">Celery, boiled <a href='#Page_66'>66</a></span><br /> +<br /> +<span style="margin-left: 1em;">Charlotte and eclair, coffee cream for <a href='#Page_117'>117</a></span><br /> +<br /> +<span style="margin-left: 1em;">Cheese croquettes <a href='#Page_45'>45</a></span><br /> +<br /> +<span style="margin-left: 1em;">Cheese ramekins <a href='#Page_48'>48</a></span><br /> +<br /> +<span style="margin-left: 1em;">Cheese timbales <a href='#Page_48'>48</a></span><br /> +<br /> +<span style="margin-left: 1em;">Cherry preserves <a href='#Page_112'>112</a></span><br /> +<br /> +<span style="margin-left: 1em;">Chestnuts, boiled <a href='#Page_61'>61</a></span><br /> +<br /> +<span style="margin-left: 1em;">Chicken—</span><br /> +<span style="margin-left: 2em;">A la tartare <a href='#Page_35'>35</a></span><br /> +<span style="margin-left: 2em;">Bohemian <a href='#Page_35'>35</a></span><br /> +<span style="margin-left: 2em;">Broiled in paper <a href='#Page_35'>35</a></span><br /> +<span style="margin-left: 2em;">Croquettes <a href='#Page_35'>35</a>, <a href='#Page_36'>36</a></span><br /> +<span style="margin-left: 2em;">Deviled <a href='#Page_38'>38</a></span><br /> +<span style="margin-left: 2em;">Fried <a href='#Page_38'>38</a></span><br /> +<span style="margin-left: 2em;">Jellied <a href='#Page_38'>38</a></span><br /> +<span style="margin-left: 2em;">Marbled <a href='#Page_38'>38</a></span><br /> +<span style="margin-left: 2em;">Potted <a href='#Page_39'>39</a></span><br /> +<span style="margin-left: 2em;">Pot pie <a href='#Page_37'>37</a></span><br /> +<span style="margin-left: 2em;">Pressed <a href='#Page_39'>39</a></span><br /> +<span style="margin-left: 2em;">Roast <a href='#Page_39'>39</a></span><br /> +<span style="margin-left: 2em;">Stuffed <a href='#Page_39'>39</a></span><br /> +<span style="margin-left: 2em;">Timbales <a href='#Page_37'>37</a></span><br /> +<br /> +<span style="margin-left: 1em;">Chicken gravy <a href='#Page_51'>51</a></span><br /> +<br /> +<span style="margin-left: 1em;">Chicken livers for birds <a href='#Page_41'>41</a></span><br /> +<br /> +<span style="margin-left: 1em;">Chili sauce <a href='#Page_109'>109</a></span><br /> +<br /> +<span style="margin-left: 1em;">Chutney, tomato <a href='#Page_111'>111</a></span><br /> +<br /> +<span style="margin-left: 1em;">Clams, scalloped in shell <a href='#Page_20'>20</a></span><br /> +<br /> +<span style="margin-left: 1em;">Cocoa with whipped cream <a href='#Page_131'>131</a></span><br /> +<br /> +<span style="margin-left: 1em;">Cocktail sauce for shellfish <a href='#Page_57'>57</a></span><br /> +<br /> +<span style="margin-left: 1em;">Coffee cream <a href='#Page_92'>92</a></span><br /> +<br /> +<span style="margin-left: 1em;">Coffee cream cakes and filling <a href='#Page_100'>100</a></span><br /> +<br /> +<span style="margin-left: 1em;">Coffee eclairs <a href='#Page_100'>100</a></span><br /> +<br /> +<span style="margin-left: 1em;">Cookies—</span><br /> +<span style="margin-left: 2em;">Sugar <a href='#Page_102'>102</a></span><br /> +<span style="margin-left: 2em;">Soft ginger <a href='#Page_102'>102</a></span><br /> +<br /> +<span style="margin-left: 1em;">Corn—</span><br /> +<span style="margin-left: 2em;">Boiled <a href='#Page_61'>61</a></span><br /> +<span style="margin-left: 2em;">Fried <a href='#Page_67'>67</a></span><br /> +<span style="margin-left: 2em;">Fritters <a href='#Page_61'>61</a></span><br /> +<span style="margin-left: 2em;">Stewed with cream <a href='#Page_73'>73</a></span><br /> +<span style="margin-left: 2em;">Toast <a href='#Page_47'>47</a></span><br /> +<br /> +<span style="margin-left: 1em;">Corn beef hash <a href='#Page_23'>23</a></span><br /> +<br /> +<span style="margin-left: 1em;">Corncake, crisp, white <a href='#Page_81'>81</a></span><br /> +<br /> +<span style="margin-left: 1em;">Corncake, Southern <a href='#Page_83'>83</a></span><br /> +<br /> +<span style="margin-left: 1em;">Cranberry conserve <a href='#Page_112'>112</a></span><br /> +<br /> +<span style="margin-left: 1em;">Cranberry mold <a href='#Page_112'>112</a></span><br /> +<br /> +<span style="margin-left: 1em;">Cream—</span><br /> +<span style="margin-left: 2em;">Bavarian <a href='#Page_90'>90</a></span><br /> +<span style="margin-left: 2em;">Pineapple and Bavarian <a href='#Page_122'>122</a></span><br /> +<span style="margin-left: 2em;">Spanish <a href='#Page_122'>122</a></span><br /> +<br /> +<span style="margin-left: 1em;">Creole sauce <a href='#Page_109'>109</a></span><br /> +<br /> +<span style="margin-left: 1em;">Croquettes—</span><br /> +<span style="margin-left: 2em;">Banana <a href='#Page_48'>48</a></span><br /> +<span style="margin-left: 2em;">Beef with rice <a href='#Page_26'>26</a></span><br /> +<span style="margin-left: 2em;">Flavor with fish <a href='#Page_26'>26</a></span><br /> +<br /> +<span style="margin-left: 1em;">Croutons <a href='#Page_82'>82</a></span><br /> +<br /> +<span style="margin-left: 1em;">Crullers <a href='#Page_100'>100</a></span><br /> +<br /> +<span style="margin-left: 1em;">Crullers, Dutch <a href='#Page_101'>101</a></span><br /> +<br /> +<span style="margin-left: 1em;">Crumpets <a href='#Page_100'>100</a></span><br /> +<br /> +<span style="margin-left: 1em;">Crust—</span><br /> +<span style="margin-left: 2em;">Dripping <a href='#Page_86'>86</a></span><br /> +<span style="margin-left: 2em;">For custards <a href='#Page_86'>86</a></span><br /> +<span style="margin-left: 2em;">For pies <a href='#Page_86'>86</a></span><br /> +<span style="margin-left: 2em;">Currant julep <a href='#Page_131'>131</a></span><br /> +<span style="margin-left: 2em;">Currant shrub <a href='#Page_131'>131</a></span><br /> +<br /> +<span style="margin-left: 1em;">Custard—</span><br /> +<span style="margin-left: 2em;">Boiled <a href='#Page_91'>91</a>, <a href='#Page_121'>121</a></span><br /> +<span style="margin-left: 2em;">Cocoa <a href='#Page_91'>91</a></span><br /> +<span style="margin-left: 1.5em;">Coffee cup <a href='#Page_91'>91</a></span><br /> +<span style="margin-left: 2em;">Pudding <a href='#Page_120'>120</a></span><br /> +<br /> +<br /> +<span style="margin-left: 1em;">D</span><br /> +<br /> +<span style="margin-left: 1em;">Dessert—</span><br /> +<span style="margin-left: 2em;">Cold rhubarb <a href='#Page_121'>121</a></span><br /> +<span style="margin-left: 2em;">German <a href='#Page_121'>121</a></span><br /> +<br /> +<span style="margin-left: 1em;">Doughnuts—</span><br /> +<span style="margin-left: 2em;">Raised <a href='#Page_101'>101</a></span><br /> +<span style="margin-left: 2em;">Sour milk <a href='#Page_101'>101</a></span><br /> +<br /> +<span style="margin-left: 1em;">Dressing—</span><br /> +<span style="margin-left: 2em;">French <a href='#Page_33'>33</a></span><br /> +<span style="margin-left: 2em;">Salad <a href='#Page_33'>33</a></span><br /> +<span style="margin-left: 2em;">Trianon <a href='#Page_33'>33</a></span><br /> +<br /> +<span style="margin-left: 1em;">Duck—</span><br /> +<span style="margin-left: 2em;">Canvasback, roasted <a href='#Page_50'>50</a></span><br /> +<span style="margin-left: 2em;">Roast with orange sauce <a href='#Page_50'>50</a></span><br /> +<span style="margin-left: 2em;">Wild, broiled <a href='#Page_50'>50</a></span><br /> +<br /> +<span style="margin-left: 1em;">Dumplings—</span><br /> +<span style="margin-left: 2em;">Cherry <a href='#Page_89'>89</a></span><br /> +<span style="margin-left: 2em;">Raspberry <a href='#Page_90'>90</a>, <a href='#Page_128'>128</a></span><br /> +<br /> +<br /> +<span style="margin-left: 1em;">E</span><br /> +<br /> +<span style="margin-left: 1em;">Eggs—</span><br /> +<span style="margin-left: 2em;">Beauregard <a href='#Page_54'>54</a></span><br /> +<span style="margin-left: 2em;">Light omelet <a href='#Page_55'>55</a></span><br /> +<span style="margin-left: 2em;">Omelet for one <a href='#Page_56'>56</a></span><br /> +<span style="margin-left: 2em;">Scrambled in milk <a href='#Page_54'>54</a></span><br /> +<span style="margin-left: 2em;">Scrambled with mushrooms <a href='#Page_55'>55</a></span><br /> +<span style="margin-left: 2em;">Scrambled with peppers <a href='#Page_55'>55</a></span><br /> +<span style="margin-left: 2em;">With potato scallop <a href='#Page_54'>54</a></span><br /> +<span style="margin-left: 2em;">With white sauce <a href='#Page_54'>54</a></span><br /> +<br /> +<span style="margin-left: 1em;">Egg Plant—</span><br /> +<span style="margin-left: 2em;">Broiled <a href='#Page_62'>62</a></span><br /> +<span style="margin-left: 2em;">Fried <a href='#Page_62'>62</a></span><br /> +<span style="margin-left: 2em;">Fritters <a href='#Page_62'>62</a></span><br /> +<span style="margin-left: 2em;">Stuffed <a href='#Page_73'>73</a></span><br /> +<br /> +<br /> +<span style="margin-left: 1em;">F</span><br /> +<br /> +<span style="margin-left: 1em;">Fig and rhubarb <a href='#Page_120'>120</a></span><br /> +<br /> +<span style="margin-left: 1em;">Filling <a href='#Page_117'>117</a></span><br /> +<br /> +<span style="margin-left: 1em;">Filling—</span><br /> +<span style="margin-left: 2em;">For cake <a href='#Page_118'>118</a></span><br /> +<span class='pagenum'><a name="Page_139" id="Page_139">[Pg 139]</a></span><span style="margin-left: 2em;">Orange <a href='#Page_120'>120</a></span><br /> +<br /> +<span style="margin-left: 1em;">Fish—</span><br /> +<span style="margin-left: 2em;">Cod, boiled, cream sauce <a href='#Page_17'>17</a></span><br /> +<span style="margin-left: 2em;">Codfish cones <a href='#Page_18'>18</a></span><br /> +<span style="margin-left: 2em;">Codfish hash <a href='#Page_18'>18</a></span><br /> +<span style="margin-left: 2em;">Codfish, stewed <a href='#Page_21'>21</a></span><br /> +<span style="margin-left: 2em;">East India style <a href='#Page_18'>18</a></span><br /> +<span style="margin-left: 2em;">En casserole <a href='#Page_18'>18</a></span><br /> +<span style="margin-left: 2em;">Finnan-haddie fish cakes <a href='#Page_18'>18</a></span><br /> +<span style="margin-left: 2em;">Finnan-haddie, rechauffe <a href='#Page_20'>20</a></span><br /> +<span style="margin-left: 2em;">Haddock, Metelote of <a href='#Page_19'>19</a></span><br /> +<span style="margin-left: 2em;">Louisiana cod <a href='#Page_19'>19</a></span><br /> +<span style="margin-left: 2em;">Mackerel, boiled <a href='#Page_17'>17</a></span><br /> +<span style="margin-left: 2em;">Mackerel, broiled, black butter <a href='#Page_18'>18</a></span><br /> +<span style="margin-left: 2em;">Mackerel, broiled <a href='#Page_17'>17</a></span><br /> +<span style="margin-left: 2em;">Salmon, boiled, sauce tartare <a href='#Page_17'>17</a></span><br /> +<span style="margin-left: 2em;">Salmon, mold of <a href='#Page_19'>19</a></span><br /> +<br /> +<span style="margin-left: 1em;">Forced meat balls for turtle soup <a href='#Page_52'>52</a></span><br /> +<br /> +<span style="margin-left: 1em;">Fried parsley <a href='#Page_53'>53</a></span><br /> +<br /> +<span style="margin-left: 1em;">Fritters—</span><br /> +<span style="margin-left: 2em;">Apple <a href='#Page_89'>89</a></span><br /> +<span style="margin-left: 2em;">Asparagus <a href='#Page_85'>85</a></span><br /> +<span style="margin-left: 2em;">Corn <a href='#Page_85'>85</a></span><br /> +<span style="margin-left: 2em;">Squash <a href='#Page_86'>86</a></span><br /> +<br /> +<span style="margin-left: 1em;">Frosting, fig or date <a href='#Page_118'>118</a></span><br /> +<br /> +<span style="margin-left: 1em;">Frozen ice <a href='#Page_105'>105</a></span><br /> +<br /> +<span style="margin-left: 1em;">Fruit ice <a href='#Page_105'>105</a></span><br /> +<br /> +<br /> +<span style="margin-left: 1em;">G</span><br /> +<br /> +<span style="margin-left: 1em;">Game, salmi of <a href='#Page_51'>51</a></span><br /> +<br /> +<span style="margin-left: 1em;">Giblets—</span><br /> +<span style="margin-left: 2em;">Turkey or goose, fricasseed <a href='#Page_38'>38</a></span><br /> +<span style="margin-left: 2em;">Turkey, a la bourgeoise <a href='#Page_39'>39</a></span><br /> +<br /> +<br /> +<span style="margin-left: 1em;">H</span><br /> +<br /> +<span style="margin-left: 1em;">Ham—</span><br /> +<span style="margin-left: 2em;">Boiled boned <a href='#Page_22'>22</a></span><br /> +<span style="margin-left: 2em;">Boned <a href='#Page_22'>22</a></span><br /> +<span style="margin-left: 2em;">Croquettes <a href='#Page_24'>24</a></span><br /> +<span style="margin-left: 2em;">Fried <a href='#Page_24'>24</a></span><br /> +<span style="margin-left: 2em;">With chicken pie <a href='#Page_24'>24</a></span><br /> +<br /> +<span style="margin-left: 1em;">Glace des gourmets <a href='#Page_107'>107</a></span><br /> +<br /> +<span style="margin-left: 1em;">Gravy for wild fowl <a href='#Page_51'>51</a></span><br /> +<br /> +<span style="margin-left: 1em;">Green melon, saute <a href='#Page_68'>68</a></span><br /> +<br /> +<span style="margin-left: 1em;">Griddle cakes, crumb <a href='#Page_85'>85</a></span><br /> +<br /> +<br /> +<span style="margin-left: 1em;">I</span><br /> +<br /> +<span style="margin-left: 1em;">Ice Cream—</span><br /> +<span style="margin-left: 2em;">Baltimore <a href='#Page_105'>105</a></span><br /> +<span style="margin-left: 2em;">Black currant <a href='#Page_105'>105</a></span><br /> +<span style="margin-left: 2em;">Pineapple <a href='#Page_106'>106</a></span><br /> +<span style="margin-left: 2em;">Vanilla <a href='#Page_106'>106</a></span><br /> +<span style="margin-left: 2em;">With maple syrup <a href='#Page_106'>106</a></span><br /> +<br /> +<span style="margin-left: 1em;">Icing—</span><br /> +<span style="margin-left: 2em;">Maple <a href='#Page_118'>118</a></span><br /> +<span style="margin-left: 2em;">With mocha filling <a href='#Page_118'>118</a></span><br /> +<br /> +<span style="margin-left: 1em;">Instructions for preparing poultry before dressing <a href='#Page_34'>34</a></span><br /> +<br /> +<span style="margin-left: 1em;">Italian Ravioli—</span><br /> +<span style="margin-left: 2em;">Dressing for <a href='#Page_59'>59</a></span><br /> +<span style="margin-left: 2em;">Noodle dough for <a href='#Page_59'>59</a></span><br /> +<br /> +<br /> +<span style="margin-left: 1em;">J</span><br /> +<br /> +<span style="margin-left: 1em;">Jam—</span><br /> +<span style="margin-left: 2em;">Currant <a href='#Page_114'>114</a></span><br /> +<span style="margin-left: 2em;">Green grape marmalade <a href='#Page_113'>113</a></span><br /> +<span style="margin-left: 2em;">Pear and blueberry <a href='#Page_113'>113</a></span><br /> +<span style="margin-left: 2em;">Rhubarb <a href='#Page_114'>114</a></span><br /> +<span style="margin-left: 2em;">Strawberry <a href='#Page_114'>114</a></span><br /> +<br /> +<span style="margin-left: 1em;">Jelly—</span><br /> +<span style="margin-left: 2em;">Apple and grape <a href='#Page_111'>111</a></span><br /> +<span style="margin-left: 2em;">Black currant <a href='#Page_111'>111</a></span><br /> +<span style="margin-left: 2em;">Cherry <a href='#Page_112'>112</a></span><br /> +<span style="margin-left: 2em;">Crabapple, spiced <a href='#Page_114'>114</a></span><br /> +<span style="margin-left: 2em;">Currant and raspberry <a href='#Page_112'>112</a></span><br /> +<span style="margin-left: 2em;">Lemon <a href='#Page_118'>118</a></span><br /> +<span style="margin-left: 2em;">Mosaic <a href='#Page_121'>121</a></span><br /> +<br /> +<br /> +<span style="margin-left: 1em;">K</span><br /> +<br /> +<span style="margin-left: 1em;">Kedgeree <a href='#Page_46'>46</a></span><br /> +<br /> +<span style="margin-left: 1em;">Kisses, apricot <a href='#Page_119'>119</a></span><br /> +<br /> +<br /> +<span style="margin-left: 1em;">L</span><br /> +<br /> +<span style="margin-left: 1em;">Lamb—</span><br /> +<span style="margin-left: 2em;">Chops en casserole <a href='#Page_24'>24</a></span><br /> +<span style="margin-left: 2em;">Curry <a href='#Page_25'>25</a></span><br /> +<br /> +<span style="margin-left: 1em;">Lemon butter <a href='#Page_75'>75</a></span><br /> +<br /> +<span style="margin-left: 1em;">Lima beans with nuts <a href='#Page_69'>69</a></span><br /> +<br /> +<span style="margin-left: 1em;">Lobster butter <a href='#Page_75'>75</a></span><br /> +<br /> +<span style="margin-left: 1em;">Luncheon surprise <a href='#Page_48'>48</a></span><br /> +<br /> +<br /> +<span style="margin-left: 1em;">M</span><br /> +<br /> +<span style="margin-left: 1em;">Macaroni or spaghetti, Italian style <a href='#Page_70'>70</a></span><br /> +<br /> +<span style="margin-left: 1em;">Macaroni with apricots <a href='#Page_69'>69</a></span><br /> +<br /> +<span style="margin-left: 1em;">Maitre d'hotel butter <a href='#Page_76'>76</a></span><br /> +<br /> +<span style="margin-left: 1em;">Meringue date <a href='#Page_125'>125</a></span><br /> +<br /> +<span style="margin-left: 1em;">Mince meat <a href='#Page_115'>115</a></span><br /> +<br /> +<span style="margin-left: 1em;">Minced cabbage <a href='#Page_49'>49</a></span><br /> +<br /> +<span style="margin-left: 1em;">Mutton, minced <a href='#Page_25'>25</a></span><br /> +<br /> +<span style="margin-left: 1em;">Molded cereal with banana surprise <a href='#Page_56'>56</a></span><br /> +<br /> +<span style="margin-left: 1em;">Muffins—</span><br /> +<span style="margin-left: 2em;">Berry <a href='#Page_80'>80</a></span><br /> +<span style="margin-left: 2em;">Boiled rice <a href='#Page_82'>82</a></span><br /> +<span style="margin-left: 2em;">Buttermilk <a href='#Page_81'>81</a></span><br /> +<span style="margin-left: 2em;">English <a href='#Page_81'>81</a></span><br /> +<span style="margin-left: 2em;">Graham <a href='#Page_81'>81</a></span><br /> +<span style="margin-left: 2em;">Hominy <a href='#Page_81'>81</a></span><br /> +<span style="margin-left: 2em;">Quick, in rings <a href='#Page_81'>81</a></span><br /> +<br /> +<span style="margin-left: 1em;">Mushrooms—</span><br /> +<span style="margin-left: 2em;">Broiled on toast <a href='#Page_62'>62</a></span><br /> +<span style="margin-left: 2em;">Deviled <a href='#Page_62'>62</a></span><br /> +<span style="margin-left: 2em;">In cream <a href='#Page_63'>63</a></span><br /> +<span style="margin-left: 2em;">Stewed <a href='#Page_55'>55</a></span><br /> +<br /> +<span style="margin-left: 1em;">Mushroom sauce, Italian style <a href='#Page_70'>70</a></span><br /> +<br /> +<br /> +<span style="margin-left: 1em;">N</span><br /> +<br /> +<span style="margin-left: 1em;">Nut hash <a href='#Page_49'>49</a></span><br /> +<br /> +<span class='pagenum'><a name="Page_140" id="Page_140">[Pg 140]</a></span><span style="margin-left: 1em;">Nut parsnip stew <a href='#Page_70'>70</a></span><br /> +<br /> +<span style="margin-left: 1em;">O</span><br /> +<br /> +<span style="margin-left: 1em;">Onions—</span><br /> +<span style="margin-left: 2em;">Baked <a href='#Page_63'>63</a></span><br /> +<span style="margin-left: 2em;">Boiled, Spanish <a href='#Page_63'>63</a></span><br /> +<span style="margin-left: 2em;">Boiled with cream <a href='#Page_61'>61</a></span><br /> +<span style="margin-left: 2em;">Fried <a href='#Page_63'>63</a></span><br /> +<span style="margin-left: 2em;">Fried, Spanish <a href='#Page_62'>62</a></span><br /> +<span style="margin-left: 2em;">Glazed <a href='#Page_63'>63</a></span><br /> +<span style="margin-left: 2em;">Stuffed and steamed <a href='#Page_65'>65</a></span><br /> +<br /> +<span style="margin-left: 1em;">Oysters—</span><br /> +<span style="margin-left: 2em;">A la poulette <a href='#Page_20'>20</a></span><br /> +<span style="margin-left: 2em;">Fricassee <a href='#Page_20'>20</a></span><br /> +<br /> +<span style="margin-left: 1em;">Oyster plant boiled <a href='#Page_63'>63</a></span><br /> +<br /> +<span style="margin-left: 1em;">Orange fool <a href='#Page_52'>52</a></span><br /> +<br /> +<br /> +<span style="margin-left: 1em;">P</span><br /> +<br /> +<span style="margin-left: 1em;">Pancakes, pineapple <a href='#Page_85'>85</a></span><br /> +<br /> +<span style="margin-left: 1em;">Parfait—</span><br /> +<span style="margin-left: 2em;">Maple <a href='#Page_107'>107</a></span><br /> +<span style="margin-left: 2em;">Pineapple <a href='#Page_107'>107</a></span><br /> +<span style="margin-left: 2em;">Strawberry <a href='#Page_107'>107</a></span><br /> +<span style="margin-left: 2em;">Vanilla <a href='#Page_108'>108</a></span><br /> +<span style="margin-left: 2em;">Violet <a href='#Page_108'>108</a></span><br /> +<br /> +<span style="margin-left: 1em;">Parsnips—</span><br /> +<span style="margin-left: 2em;">Fritters <a href='#Page_64'>64</a></span><br /> +<span style="margin-left: 2em;">Mashed <a href='#Page_64'>64</a></span><br /> +<br /> +<span style="margin-left: 1em;">Paste for tarts <a href='#Page_86'>86</a></span><br /> +<br /> +<span style="margin-left: 1em;">Peanut meatose <a href='#Page_40'>40</a></span><br /> +<br /> +<span style="margin-left: 1em;">Pepper relish <a href='#Page_110'>110</a></span><br /> +<br /> +<span style="margin-left: 1em;">Piccalilli <a href='#Page_110'>110</a></span><br /> +<br /> +<span style="margin-left: 1em;">Pickles, cherry <a href='#Page_109'>109</a></span><br /> +<br /> +<span style="margin-left: 1em;">Pies—</span><br /> +<span style="margin-left: 2em;">Apple <a href='#Page_86'>86</a></span><br /> +<span style="margin-left: 2em;">Apple, Southern style <a href='#Page_87'>87</a></span><br /> +<span style="margin-left: 2em;">Beaten cream <a href='#Page_87'>87</a></span><br /> +<span style="margin-left: 2em;">Cherry <a href='#Page_88'>88</a></span><br /> +<span style="margin-left: 2em;">Fresh raspberry <a href='#Page_88'>88</a></span><br /> +<span style="margin-left: 2em;">Green currant <a href='#Page_88'>88</a></span><br /> +<span style="margin-left: 2em;">Green tomato <a href='#Page_88'>88</a></span><br /> +<span style="margin-left: 2em;">Lemon <a href='#Page_87'>87</a></span><br /> +<span style="margin-left: 2em;">Lemon cream <a href='#Page_89'>89</a></span><br /> +<span style="margin-left: 2em;">Nut mince <a href='#Page_87'>87</a></span><br /> +<span style="margin-left: 2em;">Pineapple cream <a href='#Page_88'>88</a></span><br /> +<br /> +<span style="margin-left: 1em;">Pie paste, plain <a href='#Page_88'>88</a></span><br /> +<br /> +<span style="margin-left: 1em;">Pigs' ears, lyonnaise <a href='#Page_25'>25</a></span><br /> +<br /> +<span style="margin-left: 1em;">Pigs' feet, broiled <a href='#Page_22'>22</a></span><br /> +<br /> +<span style="margin-left: 1em;">Pork—</span><br /> +<span style="margin-left: 2em;">Cutlets, anchovy sauce <a href='#Page_25'>25</a></span><br /> +<span style="margin-left: 2em;">Roast shoulder of <a href='#Page_30'>30</a></span><br /> +<br /> +<span style="margin-left: 1em;">Pineapple—</span><br /> +<span style="margin-left: 2em;">Canned <a href='#Page_111'>111</a></span><br /> +<span style="margin-left: 2em;">Sorbet <a href='#Page_106'>106</a></span><br /> +<br /> +<span style="margin-left: 1em;">Plum porridge <a href='#Page_52'>52</a></span><br /> +<br /> +<span style="margin-left: 1em;">Potatoes—</span><br /> +<span style="margin-left: 2em;">Au gratin <a href='#Page_70'>70</a></span><br /> +<span style="margin-left: 2em;">Balls <a href='#Page_64'>64</a></span><br /> +<span style="margin-left: 2em;">Broiled <a href='#Page_63'>63</a></span><br /> +<span style="margin-left: 2em;">Creamed <a href='#Page_65'>65</a>, <a href='#Page_71'>71</a></span><br /> +<span style="margin-left: 2em;">Lyonnaise <a href='#Page_64'>64</a></span><br /> +<span style="margin-left: 2em;">Maitre d'hotel <a href='#Page_70'>70</a></span><br /> +<span style="margin-left: 2em;">Mold <a href='#Page_71'>71</a></span><br /> +<span style="margin-left: 2em;">Parisienne <a href='#Page_71'>71</a></span><br /> +<span style="margin-left: 2em;">Puffs <a href='#Page_71'>71</a></span><br /> +<span style="margin-left: 2em;">Sauted with onions <a href='#Page_64'>64</a></span><br /> +<span style="margin-left: 2em;">Stuffed <a href='#Page_73'>73</a></span><br /> +<br /> +<span style="margin-left: 1em;">Potato balls, breaded <a href='#Page_66'>66</a></span><br /> +<br /> +<span style="margin-left: 1em;">Potato croquettes <a href='#Page_65'>65</a></span><br /> +<br /> +<span style="margin-left: 1em;">Poultry Stuffing—</span><br /> +<span style="margin-left: 2em;">Anchovy <a href='#Page_40'>40</a></span><br /> +<span style="margin-left: 2em;">Chestnut <a href='#Page_40'>40</a></span><br /> +<span style="margin-left: 2em;">Chestnut with truffles <a href='#Page_40'>40</a></span><br /> +<span style="margin-left: 2em;">Chicken <a href='#Page_41'>41</a></span><br /> +<span style="margin-left: 2em;">Giblet for turkey <a href='#Page_41'>41</a></span><br /> +<span style="margin-left: 2em;">Pickled pork for turkey <a href='#Page_41'>41</a></span><br /> +<span style="margin-left: 2em;">Potato <a href='#Page_41'>41</a></span><br /> +<br /> +<span style="margin-left: 1em;">Poultry and poultry dressing <a href='#Page_35'>35</a></span><br /> +<br /> +<span style="margin-left: 1em;">Preserves—</span><br /> +<span style="margin-left: 2em;">Fig <a href='#Page_113'>113</a></span><br /> +<span style="margin-left: 2em;">Fig, tomato <a href='#Page_115'>115</a></span><br /> +<span style="margin-left: 2em;">Ripe tomato, spiced <a href='#Page_115'>115</a></span><br /> +<span style="margin-left: 2em;">Wild grape butter <a href='#Page_115'>115</a></span><br /> +<span style="margin-left: 2em;">Yellow tomato <a href='#Page_115'>115</a></span><br /> +<br /> +<span style="margin-left: 1em;">Pudding—</span><br /> +<span style="margin-left: 2em;">Apple <a href='#Page_123'>123</a></span><br /> +<span style="margin-left: 2em;">Apple sponge <a href='#Page_119'>119</a></span><br /> +<span style="margin-left: 2em;">Baked <a href='#Page_124'>124</a></span><br /> +<span style="margin-left: 2em;">Baked cherry <a href='#Page_124'>124</a></span><br /> +<span style="margin-left: 2em;">Cottage <a href='#Page_124'>124</a></span><br /> +<span style="margin-left: 2em;">Custard <a href='#Page_124'>124</a></span><br /> +<span style="margin-left: 2em;">Cranberry and Custard <a href='#Page_124'>124</a></span><br /> +<span style="margin-left: 2em;">Fruit <a href='#Page_125'>125</a></span><br /> +<span style="margin-left: 2em;">Indian tapioca <a href='#Page_125'>125</a></span><br /> +<span style="margin-left: 2em;">Lemon <a href='#Page_125'>125</a></span><br /> +<span style="margin-left: 2em;">Lemon meringue <a href='#Page_125'>125</a></span><br /> +<span style="margin-left: 2em;">Little steamed <a href='#Page_126'>126</a></span><br /> +<span style="margin-left: 2em;">New Hampshire Indian meal <a href='#Page_126'>126</a></span><br /> +<span style="margin-left: 2em;">Peach tapioca <a href='#Page_126'>126</a></span><br /> +<span style="margin-left: 2em;">Spoon <a href='#Page_127'>127</a></span><br /> +<span style="margin-left: 2em;">Squash <a href='#Page_127'>127</a></span><br /> +<span style="margin-left: 2em;">Steamed <a href='#Page_122'>122</a>, <a href='#Page_127'>127</a></span><br /> +<span style="margin-left: 2em;">Tapioca <a href='#Page_128'>128</a></span><br /> +<span style="margin-left: 2em;">Whole wheat <a href='#Page_128'>128</a></span><br /> +<span style="margin-left: 2em;">Yorkshire <a href='#Page_124'>124</a>, <a href='#Page_128'>128</a></span><br /> +<br /> +<span style="margin-left: 1em;">Puff paste <a href='#Page_86'>86</a></span><br /> +<br /> +<br /> +<span style="margin-left: 1em;">Q</span><br /> +<br /> +<span style="margin-left: 1em;">Quenelles—</span><br /> +<span style="margin-left: 2em;">Beef marrow <a href='#Page_53'>53</a></span><br /> +<span style="margin-left: 2em;">Calf's liver <a href='#Page_53'>53</a></span><br /> +<span style="margin-left: 2em;">Chicken <a href='#Page_53'>53</a></span><br /> +<br /> +<br /> +<span style="margin-left: 1em;">R</span><br /> +<br /> +<span style="margin-left: 1em;">Ragout of cooked meat <a href='#Page_25'>25</a></span><br /> +<br /> +<span style="margin-left: 1em;">Raspberry shrub <a href='#Page_131'>131</a></span><br /> +<br /> +<span style="margin-left: 1em;">Remnants of ham with peas <a href='#Page_49'>49</a></span><br /> +<br /> +<span style="margin-left: 1em;">Rice—</span><br /> +<span style="margin-left: 2em;">A la Georgienne <a href='#Page_72'>72</a></span><br /> +<span style="margin-left: 2em;">In tomatoes <a href='#Page_72'>72</a></span><br /> +<span style="margin-left: 2em;">Italian style with mushrooms <a href='#Page_72'>72</a></span><br /> +<span style="margin-left: 2em;">Japanese or Chinese <a href='#Page_69'>69</a></span><br /> +<br /> +<span style="margin-left: 1em;">Rice milk <a href='#Page_52'>52</a></span><br /> +<br /> +<span class='pagenum'><a name="Page_141" id="Page_141">[Pg 141]</a></span><span style="margin-left: 1em;">Rice soup <a href='#Page_52'>52</a></span><br /> +<br /> +<span style="margin-left: 1em;">Rolls—Hot—</span><br /> +<span style="margin-left: 2em;">Breakfast <a href='#Page_78'>78</a></span><br /> +<span style="margin-left: 2em;">Egg <a href='#Page_78'>78</a></span><br /> +<span style="margin-left: 2em;">Light luncheon <a href='#Page_78'>78</a></span><br /> +<span style="margin-left: 2em;">Pan <a href='#Page_79'>79</a></span><br /> +<span style="margin-left: 2em;">Popovers, whole wheat <a href='#Page_80'>80</a></span><br /> +<span style="margin-left: 2em;">Raised graham <a href='#Page_79'>79</a></span><br /> +<span style="margin-left: 2em;">Tea <a href='#Page_78'>78</a></span><br /> +<br /> +<span style="margin-left: 1em;">Rusk, old fashioned <a href='#Page_80'>80</a></span><br /> +<br /> +<br /> +<span style="margin-left: 1em;">S</span><br /> +<br /> +<span style="margin-left: 1em;">Salad—</span><br /> +<span style="margin-left: 2em;">Asparagus <a href='#Page_31'>31</a></span><br /> +<span style="margin-left: 2em;">Beet <a href='#Page_31'>31</a></span><br /> +<span style="margin-left: 2em;">Bird's nest <a href='#Page_31'>31</a></span><br /> +<span style="margin-left: 2em;">Cabbage <a href='#Page_31'>31</a></span><br /> +<span style="margin-left: 2em;">Cauliflower with mayonnaise <a href='#Page_31'>31</a></span><br /> +<span style="margin-left: 2em;">Celery and nut <a href='#Page_32'>32</a></span><br /> +<span style="margin-left: 2em;">Creole <a href='#Page_32'>32</a></span><br /> +<span style="margin-left: 2em;">Cucumber, jellied <a href='#Page_32'>32</a></span><br /> +<span style="margin-left: 2em;">Fish <a href='#Page_32'>32</a></span><br /> +<span style="margin-left: 2em;">Spanish tomato <a href='#Page_32'>32</a></span><br /> +<span style="margin-left: 2em;">Tomato basket <a href='#Page_33'>33</a></span><br /> +<br /> +<span style="margin-left: 1em;">Samp and beans <a href='#Page_58'>58</a></span><br /> +<br /> +<span style="margin-left: 1em;">Sandwich—</span><br /> +<span style="margin-left: 2em;">Banana <a href='#Page_46'>46</a></span><br /> +<span style="margin-left: 2em;">Chicken and pimento <a href='#Page_45'>45</a></span><br /> +<span style="margin-left: 2em;">Cold mutton <a href='#Page_47'>47</a></span><br /> +<span style="margin-left: 2em;">Cress <a href='#Page_46'>46</a></span><br /> +<span style="margin-left: 2em;">German rye bread <a href='#Page_46'>46</a></span><br /> +<span style="margin-left: 2em;">Ham <a href='#Page_46'>46</a></span><br /> +<span style="margin-left: 2em;">Japanese <a href='#Page_46'>46</a></span><br /> +<br /> +<span style="margin-left: 1em;">Sandwich fillings <a href='#Page_47'>47</a></span><br /> +<br /> +<span style="margin-left: 1em;">Sardine butter <a href='#Page_57'>57</a></span><br /> +<br /> +<span style="margin-left: 1em;">Sardine cocktail <a href='#Page_57'>57</a></span><br /> +<br /> +<span style="margin-left: 1em;">Sardine rarebit <a href='#Page_48'>48</a></span><br /> +<br /> +<span style="margin-left: 1em;">Sauce—</span><br /> +<span style="margin-left: 2em;">Cucumber <a href='#Page_74'>74</a></span><br /> +<span style="margin-left: 2em;">Fish <a href='#Page_76'>76</a></span><br /> +<span style="margin-left: 2em;">For batter pudding <a href='#Page_130'>130</a></span><br /> +<span style="margin-left: 2em;">For cherry pudding <a href='#Page_130'>130</a></span><br /> +<span style="margin-left: 2em;">For fried pike <a href='#Page_77'>77</a></span><br /> +<span style="margin-left: 2em;">For puddings <a href='#Page_130'>130</a></span><br /> +<span style="margin-left: 2em;">Fruit syrup <a href='#Page_129'>129</a></span><br /> +<span style="margin-left: 2em;">Gherkin <a href='#Page_74'>74</a></span><br /> +<span style="margin-left: 2em;">Giblet <a href='#Page_74'>74</a></span><br /> +<span style="margin-left: 2em;">Gooseberry <a href='#Page_70'>70</a></span><br /> +<span style="margin-left: 2em;">Half glace <a href='#Page_71'>71</a></span><br /> +<span style="margin-left: 2em;">Ham <a href='#Page_71'>71</a></span><br /> +<span style="margin-left: 2em;">Horseradish <a href='#Page_75'>75</a></span><br /> +<span style="margin-left: 2em;">Lemon <a href='#Page_129'>129</a></span><br /> +<span style="margin-left: 2em;">Lemon for fish <a href='#Page_75'>75</a></span><br /> +<span style="margin-left: 2em;">Lemon, for fritters <a href='#Page_129'>129</a></span><br /> +<span style="margin-left: 2em;">Mayonnaise <a href='#Page_77'>77</a></span><br /> +<span style="margin-left: 2em;">Orange <a href='#Page_130'>130</a></span><br /> +<span style="margin-left: 2em;">Parsley and lemon <a href='#Page_76'>76</a></span><br /> +<span style="margin-left: 2em;">Poivrade <a href='#Page_76'>76</a></span><br /> +<span style="margin-left: 2em;">Raspberry, for ice cream <a href='#Page_131'>131</a></span><br /> +<span style="margin-left: 2em;">Royal <a href='#Page_76'>76</a></span><br /> +<span style="margin-left: 2em;">Shrimp <a href='#Page_77'>77</a></span><br /> +<span style="margin-left: 2em;">Strawberry <a href='#Page_130'>130</a></span><br /> +<span style="margin-left: 2em;">Tartare <a href='#Page_77'>77</a></span><br /> +<br /> +<span style="margin-left: 1em;">Sausage—</span><br /> +<span style="margin-left: 2em;">Frankfort <a href='#Page_23'>23</a></span><br /> +<span style="margin-left: 2em;">Stewed with cabbage <a href='#Page_30'>30</a></span><br /> +<br /> +<span style="margin-left: 1em;">Scotch snipe <a href='#Page_49'>49</a></span><br /> +<br /> +<span style="margin-left: 1em;">Sheeps' brains with small onions <a href='#Page_26'>26</a></span><br /> +<br /> +<span style="margin-left: 1em;">Sheep's kidneys, broiled <a href='#Page_22'>22</a></span><br /> +<br /> +<span style="margin-left: 1em;">Sheeps' tongues <a href='#Page_26'>26</a></span><br /> +<br /> +<span style="margin-left: 1em;">Sherbet—</span><br /> +<span style="margin-left: 1em;">Cranberry <a href='#Page_106'>106</a></span><br /> +<span style="margin-left: 1em;">Currant <a href='#Page_106'>106</a></span><br /> +<span style="margin-left: 1em;">Lemon <a href='#Page_106'>106</a></span><br /> +<span style="margin-left: 1em;">Lemon ginger <a href='#Page_106'>106</a></span><br /> +<span style="margin-left: 1em;">Tea <a href='#Page_107'>107</a></span><br /> +<br /> +<span style="margin-left: 1em;">Shortcake, individual <a href='#Page_101'>101</a></span><br /> +<br /> +<span style="margin-left: 1em;">Shrimp butter <a href='#Page_57'>57</a></span><br /> +<br /> +<span style="margin-left: 1em;">Shrimps scalloped <a href='#Page_20'>20</a></span><br /> +<br /> +<span style="margin-left: 1em;">Souffle—</span><br /> +<span style="margin-left: 2em;">Asparagus <a href='#Page_116'>116</a></span><br /> +<span style="margin-left: 2em;">Cabbage <a href='#Page_116'>116</a></span><br /> +<span style="margin-left: 2em;">Carrot <a href='#Page_117'>117</a></span><br /> +<span style="margin-left: 2em;">Cheese <a href='#Page_116'>116</a></span><br /> +<span style="margin-left: 2em;">Corn <a href='#Page_116'>116</a></span><br /> +<span style="margin-left: 2em;">Custard <a href='#Page_120'>120</a></span><br /> +<span style="margin-left: 2em;">Egg <a href='#Page_125'>125</a></span><br /> +<span style="margin-left: 2em;">Guernsey cheese <a href='#Page_116'>116</a></span><br /> +<span style="margin-left: 2em;">Tapioca <a href='#Page_128'>128</a></span><br /> +<span style="margin-left: 2em;">Tomato <a href='#Page_117'>117</a></span><br /> +<br /> +<span style="margin-left: 1em;">Soup—</span><br /> +<span style="margin-left: 2em;">Asparagus <a href='#Page_11'>11</a></span><br /> +<span style="margin-left: 2em;">Bean <a href='#Page_11'>11</a></span><br /> +<span style="margin-left: 2em;">Bisque of clam <a href='#Page_11'>11</a></span><br /> +<span style="margin-left: 2em;">Bisque of lobster <a href='#Page_11'>11</a></span><br /> +<span style="margin-left: 2em;">Bisque of oyster <a href='#Page_12'>12</a></span><br /> +<span style="margin-left: 2em;">Black bean <a href='#Page_12'>12</a></span><br /> +<span style="margin-left: 2em;">Chestnut <a href='#Page_12'>12</a>, <a href='#Page_16'>16</a></span><br /> +<span style="margin-left: 2em;">Chicken gumbo, Creole style <a href='#Page_12'>12</a></span><br /> +<span style="margin-left: 2em;">Cream of celery <a href='#Page_13'>13</a></span><br /> +<span style="margin-left: 2em;">Egg <a href='#Page_13'>13</a></span><br /> +<span style="margin-left: 2em;">Green pea <a href='#Page_13'>13</a></span><br /> +<span style="margin-left: 2em;">Green tomato <a href='#Page_13'>13</a></span><br /> +<span style="margin-left: 2em;">Onion <a href='#Page_13'>13</a></span><br /> +<span style="margin-left: 2em;">Peanut <a href='#Page_13'>13</a></span><br /> +<span style="margin-left: 2em;">Sago <a href='#Page_14'>14</a></span><br /> +<span style="margin-left: 2em;">Salmon <a href='#Page_14'>14</a></span><br /> +<span style="margin-left: 2em;">Sorrel <a href='#Page_14'>14</a></span><br /> +<span style="margin-left: 2em;">Tomato <a href='#Page_14'>14</a></span><br /> +<span style="margin-left: 2em;">Tomato, corned beef stock <a href='#Page_15'>15</a></span><br /> +<span style="margin-left: 2em;">Vegetable (broth) <a href='#Page_15'>15</a></span><br /> +<span style="margin-left: 2em;">Vegetable <a href='#Page_15'>15</a></span><br /> +<span style="margin-left: 2em;">White <a href='#Page_16'>16</a></span><br /> +<span style="margin-left: 2em;">Wine <a href='#Page_16'>16</a></span><br /> +<br /> +<span style="margin-left: 1em;">Spanish chops <a href='#Page_27'>27</a></span><br /> +<br /> +<span style="margin-left: 1em;">Spaghetti, a la Italian <a href='#Page_72'>72</a></span><br /> +<br /> +<span style="margin-left: 1em;">Spaghetti creamed <a href='#Page_67'>67</a></span><br /> +<br /> +<span style="margin-left: 1em;">Spawn and milk <a href='#Page_56'>56</a></span><br /> +<br /> +<span style="margin-left: 1em;">Spinach mold <a href='#Page_70'>70</a></span><br /> +<br /> +<span style="margin-left: 1em;">Squash flower omelet <a href='#Page_49'>49</a></span><br /> +<br /> +<span style="margin-left: 1em;">Strawberry sarabande <a href='#Page_122'>122</a></span><br /> +<br /> +<span style="margin-left: 1em;">Strawberry syrup <a href='#Page_131'>131</a></span><br /> +<br /> +<span style="margin-left: 1em;">Stuffing—</span><br /> +<span style="margin-left: 2em;">English <a href='#Page_44'>44</a></span><br /> +<span class='pagenum'><a name="Page_142" id="Page_142">[Pg 142]</a></span><span style="margin-left: 2em;">For birds <a href='#Page_42'>42</a></span><br /> +<span style="margin-left: 2em;">For boiled turkey or rabbit <a href='#Page_42'>42</a>,</span><br /> +<span style="margin-left: 2em;">For ducks <a href='#Page_42'>42</a></span><br /> +<span style="margin-left: 2em;">For fish <a href='#Page_42'>42</a></span><br /> +<span style="margin-left: 2em;">For fowls <a href='#Page_42'>42</a></span><br /> +<span style="margin-left: 2em;">For geese <a href='#Page_43'>43</a></span><br /> +<span style="margin-left: 2em;">For suckling pig or 'possum <a href='#Page_43'>43</a></span><br /> +<span style="margin-left: 2em;">For veal <a href='#Page_44'>44</a></span><br /> +<br /> +<span style="margin-left: 1em;">Suckling pig <a href='#Page_30'>30</a></span><br /> +<br /> +<span style="margin-left: 1em;">Sundae, walnut <a href='#Page_123'>123</a></span><br /> +<br /> +<span style="margin-left: 1em;">Sweet potatoes, glaced <a href='#Page_68'>68</a></span><br /> +<br /> +<br /> +<span style="margin-left: 1em;">T</span><br /> +<br /> +<span style="margin-left: 1em;">Tartlets, cottage cheese <a href='#Page_90'>90</a></span><br /> +<br /> +<span style="margin-left: 1em;">Tart shells <a href='#Page_90'>90</a></span><br /> +<br /> +<span style="margin-left: 1em;">Tarts, prune <a href='#Page_90'>90</a></span><br /> +<br /> +<span style="margin-left: 1em;">Thickened butter <a href='#Page_56'>56</a></span><br /> +<br /> +<span style="margin-left: 1em;">Toast, log cabin <a href='#Page_80'>80</a></span><br /> +<br /> +<span style="margin-left: 1em;">Tomatoes—</span><br /> +<span style="margin-left: 2em;">Fried <a href='#Page_68'>68</a></span><br /> +<span style="margin-left: 2em;">Green, gingered <a href='#Page_109'>109</a></span><br /> +<span style="margin-left: 2em;">Green, minced <a href='#Page_110'>110</a></span><br /> +<span style="margin-left: 2em;">Scalloped <a href='#Page_72'>72</a></span><br /> +<br /> +<span style="margin-left: 1em;">Tongue canapes <a href='#Page_47'>47</a></span><br /> +<br /> +<span style="margin-left: 1em;">Tongue toast <a href='#Page_47'>47</a></span><br /> +<br /> +<span style="margin-left: 1em;">Turkey truffles <a href='#Page_40'>40</a></span><br /> +<br /> +<br /> +<span style="margin-left: 1em;">V</span><br /> +<br /> +<span style="margin-left: 1em;">Veal—</span><br /> +<span style="margin-left: 2em;">Breaded cutlets <a href='#Page_22'>22</a></span><br /> +<span style="margin-left: 2em;">Croquettes <a href='#Page_27'>27</a></span><br /> +<span style="margin-left: 2em;">Loaf <a href='#Page_27'>27</a></span><br /> +<span style="margin-left: 2em;">Patties <a href='#Page_28'>28</a></span><br /> +<span style="margin-left: 2em;">Shoulder of braised <a href='#Page_26'>26</a></span><br /> +<br /> +<span style="margin-left: 1em;">Vegetable roast <a href='#Page_50'>50</a></span><br /> +<br /> +<span style="margin-left: 1em;">Vinegar—</span><br /> +<span style="margin-left: 2em;">Blackberry <a href='#Page_58'>58</a></span><br /> +<span style="margin-left: 2em;">Homemade <a href='#Page_58'>58</a></span><br /> +<span style="margin-left: 2em;">Mint <a href='#Page_57'>57</a></span><br /> +<br /> +<span style="margin-left: 1em;">Virginia stew <a href='#Page_28'>28</a></span><br /> +<br /> +<br /> +<span style="margin-left: 1em;">W</span><br /> +<br /> +<span style="margin-left: 1em;">Waffles, Southern style <a href='#Page_80'>80</a></span><br /> +<br /> +<span style="margin-left: 1em;">Walnut loaf <a href='#Page_50'>50</a></span><br /> +<span class='pagenum'><a name="Page_143" id="Page_143">[Pg 143]</a></span></p> + +<p><br /><br /></p> + +<p class='center'>Designed, Engraved and Printed by The Franklin Company, Chicago</p> + + + + + + + + +<pre> + + + + + +End of the Project Gutenberg EBook of Good Things to Eat as Suggested by +Rufus, by Rufus Estes + +*** END OF THIS PROJECT GUTENBERG EBOOK GOOD THINGS TO EAT AS *** + +***** This file should be named 18435-h.htm or 18435-h.zip ***** +This and all associated files of various formats will be found in: + http://www.gutenberg.org/1/8/4/3/18435/ + +Produced by Audrey Longhurst, Janet Blenkinship and the +Online Distributed Proofreading Team at http://www.pgdp.net +(This file was produced from images generously made +available by the Digital & Multimedia Center, Michigan +State University Libraries.) + + +Updated editions will replace the previous one--the old editions +will be renamed. + +Creating the works from public domain print editions means that no +one owns a United States copyright in these works, so the Foundation +(and you!) can copy and distribute it in the United States without +permission and without paying copyright royalties. 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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: Good Things to Eat as Suggested by Rufus + A Collection of Practical Recipes for Preparing Meats, + Game, Fowl, Fish, Puddings, Pastries, Etc. + +Author: Rufus Estes + +Release Date: May 22, 2006 [EBook #18435] + +Language: English + +Character set encoding: ASCII + +*** START OF THIS PROJECT GUTENBERG EBOOK GOOD THINGS TO EAT AS *** + + + + +Produced by Audrey Longhurst, Janet Blenkinship and the +Online Distributed Proofreading Team at http://www.pgdp.net +(This file was produced from images generously made +available by the Digital & Multimedia Center, Michigan +State University Libraries.) + + + + + + + +[Illustration: with a hand signature of Rufus Estes] + + + + + GOOD THINGS TO EAT + + AS + + SUGGESTED BY RUFUS + + A COLLECTION OF PRACTICAL RECIPES FOR + + PREPARING MEATS, GAME, FOWL, FISH, + + PUDDINGS, PASTRIES, ETC. + + BY + + RUFUS ESTES + + FORMERLY OF THE PULLMAN COMPANY PRIVATE CAR SERVICE, AND PRESENT + CHEF OF THE SUBSIDIARY COMPANIES OF THE UNITED STATES + STEEL CORPORATIONS IN CHICAGO + + + [Illustration] + + + CHICAGO + PUBLISHED BY THE AUTHOR + 1911 + + Copyrighted 1911 + BY RUFUS ESTES, CHICAGO + + + + +FOREWORD + + +That the average parent is blind to the faults of its offspring is a +fact so obvious that in attempting to prove or controvert it time and +logic are both wasted. Ill temper in a child is, alas! too often +mistaken for an indication of genius; and impudence is sometimes +regarded as a sign of precocity. The author, however, has honestly +striven to avoid this common prejudice. This book, the child of his +brain, and experience, extending over a long period of time and varying +environment, he frankly admits is not without its faults--is far from +perfect; but he is satisfied that, notwithstanding its apparent +shortcomings, it will serve in a humble way some useful purpose. + +The recipes given in the following pages represent the labor of years. +Their worth has been demonstrated, not experimentally, but by actual +tests, day by day and month by month, under dissimilar, and, in many +instances, not too favorable conditions. + +One of the pleasures in life to the normal man is good eating, and if it +be true that real happiness consists in making others happy, the author +can at least feel a sense of gratification in the thought that his +attempts to satisfy the cravings of the inner man have not been wholly +unappreciated by the many that he has had the pleasure of serving--some +of whom are now his stanchest friends. In fact, it was in response to +the insistence and encouragement of these friends that he embarked in +the rather hazardous undertaking of offering this collection to a +discriminating public. + +To snatch from his daily toil a few moments, here and there, in order to +arrange with some degree of symmetry, not the delicacies that would +awaken the jaded appetite of the gourmet, but to prepare an ensemble +that might, with equal grace, adorn the home table or banquet board, has +proven a task of no mean proportions. Encouraged by his friends, +however, he persevered and this volume is the results of his effort. + +If, when gathered around the festal board, in camp or by fireside, on +train or ship, "trying out" the recipes, his friends will pause, +retrospectively, and with kindly feelings think from whence some of the +good things emanated, the author will feel amply compensated for the +care, the thought, the labor he has expended in the preparation of the +book; and to those friends, individually and collectively, it is +therefore dedicated. + + + + +SKETCH OF MY LIFE + + +I was born in Murray County, Tennessee, in 1857, a slave. I was given +the name of my master, D. J. Estes, who owned my mother's family, +consisting of seven boys and two girls, I being the youngest of the +family. + +After the war broke out all the male slaves in the neighborhood for +miles around ran off and joined the "Yankees." This left us little folks +to bear the burdens. At the age of five I had to carry water from the +spring about a quarter of a mile from the house, drive the cows to and +from the pastures, mind the calves, gather chips, etc. + +In 1867 my mother moved to Nashville, Tennessee, my grandmother's home, +where I attended one term of school. Two of my brothers were lost in the +war, a fact that wrecked my mother's health somewhat and I thought I +could be of better service to her and prolong her life by getting work. +When summer came I got work milking cows for some neighbors, for which I +got two dollars a month. I also carried hot dinners for the laborers in +the fields, for which each one paid me twenty-five cents per month. All +of this, of course, went to my mother. I worked at different places +until I was sixteen years old, but long before that time I was taking +care of my mother. + +At the age of sixteen I was employed in Nashville by a restaurant-keeper +named Hemphill. I worked there until I was twenty-one years of age. In +1881 I came to Chicago and got a position at 77 Clark Street, where I +remained for two years at a salary of ten dollars a week. + +In 1883 I entered the Pullman service, my first superintendent being J. +P. Mehen. I remained in their service until 1897. During the time I was +in their service some of the most prominent people in the world traveled +in the car assigned to me, as I was selected to handle all special +parties. Among the distinguished people who traveled in my care were +Stanley, the African explorer; President Cleveland; President Harrison; +Adelina Patti, the noted singer of the world at that time; Booth and +Barrett; Modjeski and Paderewski. I also had charge of the car for +Princess Eulalie of Spain, when she was the guest of Chicago during the +World's Fair. + +In 1894 I set sail from Vancouver on the Empress of China with Mr. and +Mrs. Nathan A. Baldwin for Japan, visiting the Cherry Blossom Festival +at Tokio. + +In 1897 Mr. Arthur Stillwell, at that time president of the Kansas City, +Pittsburg & Gould Railroad, gave me charge of his magnificent $20,000 +private car. I remained with him seventeen months when the road went +into the hands of receivers, and the car was sold to John W. Gates +syndicate. However, I had charge of the car under the new management +until 1907, since which time I have been employed as chef of the +subsidiary companies of the United States Steel Corporation in Chicago. + + + + +HINTS TO KITCHEN MAIDS + + +It is always necessary to keep your kitchen in the best condition. + +~Breakfast~--If a percolator is used it should first be put into +operation. If the breakfast consists of grapefruit, cereals, etc., your +cereal should be the next article prepared. If there is no diningroom +maid, you can then put your diningroom in order. If hot bread is to be +served (including cakes) that is the next thing to be prepared. Your gas +range is of course lighted, and your oven heated. Perhaps you have for +breakfast poached eggs on toast, Deerfoot sausage or boiled ham. One of +the above, with your other dishes, is enough for a person employed +indoors. + +When your breakfast gong is sounded put your biscuits, eggs, bread, +etc., in the oven so that they may be ready to serve when the family +have eaten their grapefruit and cereal. + +~Luncheon~--This is the easiest meal of the three to prepare. +Yesterday's dinner perhaps consisted of roast turkey, beef or lamb, and +there is some meat left over; then pick out one of my receipts calling +for minced or creamed meats; baked or stuffed potatoes are always nice, +or there may be cold potatoes left over that can be mashed, made into +cakes and fried. + +~Dinner~--For a roast beef dinner serve vegetable soup as the first +course, with a relish of vegetables in season and horseradish or +chow-chow pickle, unless you serve salad. + +If quail or ducks are to be served for dinner, an old Indian dish, wild +rice, is very desirable. Prepare this rice as follows: + +Place in a double boiler a cupful of milk or cream to each cupful of +rice and add salt and pepper to taste. It requires a little longer to +cook than the ordinary rice, but must not be stirred. If it becomes dry +add a little milk from time to time. + +Do not serve dishes at the same meal that conflict. For instance, if you +have sliced tomatoes, do not serve tomato soup. If, however, you have +potato soup, it would not be out of place to serve potatoes with your +dinner. + +Fish should never be served without a salad of some kind. + +The above are merely suggestions that have been of material assistance +to me. + + + + + TABLE OF WEIGHTS AND MEASURES + + Four teaspoonfuls of a liquid equal 1 tablespoonful. + Four tablespoonfuls of a liquid equal 1/2 gill or 1/4 cup. + One-half cup equals 1 gill. + Two gills equal 1 cup. + Two cups equal 1 pint. + Two pints (4 cups) equal 1 quart. + Four cups of flour equal 1 pound or 1 quart. + Two cups of butter, solid, equal 1 pound. + One half cup of butter, solid, equals 1/4 pound 4 ounces. + Two cups of granulated sugar equal 1 pound. + Two and one half cups of powdered sugar equal 1 pound. + One pint of milk or water equals 1 pound. + One pint of chopped meat equals 1 pound. + Ten eggs, shelled, equal 1 pound. + Eight eggs with shells equal 1 pound. + Two tablespoonfuls of butter equal 1 ounce. + Two tablespoonfuls of granulated sugar equal 1 ounce. + Four tablespoonfuls of flour equal 1 ounce. + Four tablespoonfuls of coffee equal 1 ounce. + One tablespoonful of liquid equals 1/2 ounce. + Four tablespoonfuls of butter equal 2 ounces or 1/4 cup. + All measurements are level unless otherwise stated in the recipe. + + + + +GOOD THINGS TO EAT + +SOUPS + + +~ASPARAGUS SOUP~--Take three pounds of knuckle of veal and put it to +boil in a gallon of water with a couple of bunches of asparagus, boil +for three hours, strain, and return the juice to the pot. Add another +bunch of asparagus, chopped fine, and boil for twenty minutes, mix a +tablespoonful of flour in a cup of milk and add to the soup. Season with +salt and pepper, let it come to a boil, and serve at once. + + +~BEAN SOUP~--One-half pound or one cup is sufficient for one quart of +soup. Soups can be made which use milk or cream as basis. Any kind of +green vegetable can be used with them, as creamed celery or creamed +cauliflower. The vegetable is cooked and part milk and part water or +part milk and part cream are used. + + +~BISQUE OF CLAMS~--Place a knuckle of veal, weighing about a pound and +one-half, into a soup kettle, with a quart of water, one small onion, a +sprig of parsley, a bay leaf, and the liquor drained from the clams, and +simmer gradually for an hour and a half, skimming from time to time; +strain the soup and again place it in the kettle; rub a couple of +tablespoonfuls of butter with an equal amount of flour together and add +it to the soup when it is boiling, stirring until again boiling; chop up +twenty-five clams very fine, then place them in the soup, season and +boil for about five minutes, then add a pint of milk or cream, and +remove from the fire immediately, and serve. + + +~BISQUE OF LOBSTER~--Remove the meat of the lobster from its shell and +cut the tender pieces into quarter-inch dice; put the ends of the +claw-meat and any tough portions in a saucepan with the bones of the +body and a little cold water and boil for twenty minutes, adding a +little water from time to time as may be necessary; put the coral to dry +in a moderate oven, and mix a little flour with some cold milk, and stir +the milk, which should be boiling, stirring over the fire for ten +minutes, then strain the water from the bones and other parts, mix it +with milk, add a little butter, salt, pepper and cayenne to taste, and +rub the dry coral through a fine-haired sieve, putting enough into the +soup having it a bright pink color. Place the grease fat and lobster +dice in a soup tureen, strain the boiling soup over them, and serve at +once. + + +~BISQUE OF OYSTERS~--Place about thirty medium-sized oysters in a +saucepan together with their own juice and poach them over a hot fire, +after which drain well; then fry a shallot colorless in some butter, +together with an onion, sprinkle over them a little curry and add some +of the oyster juice, seasoning with salt and red pepper. Pound the +oysters to a good firm paste, moistening them with a little of their +juice, and strain through fine tammy cloth. Warm them over the fire, but +do not let them boil; add a small quantity of thickening of potato flour +mixed with a little water. When about to serve incorporate some cream +and fine butter, garnishing with some chopped oysters and mushrooms, +mixed with breadcrumbs and herbs. Add a little seasoning of salt, pepper +and nutmeg, some raw egg yolks, and roll this mixture into ball-shape +pieces, place them on a well-buttered baking sheet in a slack oven and +poach them, then serve. + + +~BLACK BEAN SOUP~--Wash one pint of black beans, cover with one quart of +cold water and let soak over night. In the morning pour off the water +and pour over three pints of cold water. Cook, covered, until tender, +four or five hours, add one tablespoonful of salt the last hour, rub +through a strainer, add the strained beans to the water in which they +were boiled, return to the soup kettle. Melt one tablespoonful of flour, +stir this into the hot soup, let boil, stirring constantly; add a little +pepper, slice thinly one lemon, put all the slices into the tureen and +pour the soup over. Serve very hot. + + +~CHESTNUT SOUP~--Peel and blanch the chestnuts, boil them in salted +water until quite soft, pass through a sieve, add more water if too +thick, and a spoonful of butter or several of sweet cream. Season to +taste and serve with small squares of bread fried crisp in butter or +olive oil. + + +~CHICKEN GUMBO, CREOLE STYLE~--For about twelve or fifteen, one young +hen chicken, half pound ham, quart fresh okra, three large tomatoes, two +onions, one kernel garlic, one small red pepper, two tablespoons flour, +three quarts boiling water, half pound butter, one bay leaf, pinch salt +and cayenne pepper. To mix, mince your ham, put in the bottom of an +iron kettle if preferred with the above ingredients except the chicken. +Clean and cut your chicken up and put in separate saucepan with about a +quart or more of water and teaspoonful of salt; set to the side of the +fire for about an hour; skim when necessary. When the chicken is +thoroughly done strip the meat from the bone and mix both together; just +before serving add a quart of shrimps. + + +~CREAM OF CELERY SOUP~--Chop fine one head of celery and put on to cook +in one pint of water. Boil until tender, add one pint of milk, thicken +with a spoonful of butter, season to taste, and strain. Then add one +cupful of whipped cream and serve at once. + + +~EGG SOUP~--Beat three eggs until light, then add one-half cupful of +thick sweet cream and one cupful of milk, pour over this two quarts of +boiling water, set on the fire until it comes to a boil, season to +taste, then pour over broken bread in the tureen and serve. + + +~GREEN PEA SOUP~--Put one quart of green peas into two cups of boiling +water, add a saltspoon of salt, and cook until tender. Rub peas and +liquor through a puree strainer, add two cups of boiling water, and set +back where the pulp will keep hot. Heat two cups of milk, add a teaspoon +of flour rubbed into a rounding tablespoon of butter, season with salt, +pepper, and a level teaspoon of sugar. Add to the hot vegetable pulp, +heat to the boiling point, and serve. + + +~GREEN TOMATO SOUP~--Chop fine five green tomatoes and boil twenty +minutes in water to cover. Then add one quart hot milk, to which a +teaspoonful soda has been added, let come to a boil, take from the fire +and add a quarter cupful butter rubbed into four crackers rolled fine, +with salt and pepper to taste. + + +~ONION SOUP~--Cut three onions small, put one-quarter cup of butter in a +kettle and toast one tablespoon flour till bright yellow in color; in it +mix with this the onions, pour on as much broth as is wanted, add a +little mace and let boil, then strain, allow to cook a little longer, +add yolk of two eggs, and serve. + + +~PEANUT SOUP~--Made like a dry pea soup. Soak a pint and one-half nut +meats over night in two quarts of water. In the morning add three quarts +of water, bay-leaf, stalk of celery, blade of mace and one slice of +onion. Boil slowly for four or five hours, stirring frequently to keep +from burning. Rub through a sieve and return to the fire, when heated +through again add one cupful of cream. Serve hot with croutons. + + +~SAGO SOUP~--Wash one-half cup sago in warm water, add desired amount of +boiling broth (meat or chicken), a little mace, and cook until the sago +is soft, and serve. + + +~SALMON SOUP~--Take the skin and bones from canned salmon and drain off +the oil. Chop fine enough of the fish to measure two-thirds of a cup. +Cook a thick slice of onion in a quart of milk twenty minutes in a +double boiler. Thicken with one-quarter cup of flour rubbed smooth with +one rounding tablespoonful of butter. Cook ten minutes, take out the +onion, add a saltspoon of pepper, one level teaspoon of salt and the +salmon. Rub all through a fine strainer, and serve hot. The amount of +salmon may be varied according to taste. + + +~SORREL SOUP~--Wash thoroughly a pint of sorrel leaves and put in a +saucepan with two tablespoonfuls of butter, four or five of the large +outside leaves, a sliced onion, and a few small sprigs of parsley. Toss +over the fire for a few minutes, then sift into the pan two +tablespoonfuls of flour and stir until blended with the butter +remaining. Transfer to the soup kettle and pour in gradually, stirring +all the time, three quarts of boiling water. Cook gently for fifteen or +twenty minutes, then add a cupful of mashed potato and one of hot milk. +Season with salt, pepper and a little nutmeg. Have in the soup tureen +some croutons of bread toasted brown, pour the hot soup over them and +serve. The sorrel should be cut in fine pieces before cooking. This is +one of the delicacies of the early spring, its slightly acid flavor +making it particularly appetizing. + + +~TOMATO SOUP~--Put one quart can of tomatoes, two cups of water, +one-half level tablespoon of sugar, one level teaspoon of salt, four +whole cloves, and four peppercorns together in a saucepan and simmer +twenty minutes. Fry a rounding tablespoon of chopped onion and half as +much minced parsley in a rounding tablespoon of butter until yellow, add +two level tablespoons of cornstarch. Stir until smooth, then turn into +the boiling soup and simmer ten minutes. Add more salt and pepper and +strain. + + +~TOMATO SOUP~--Into a saucepan put one quart can of tomatoes and two +cups of broth from soup bones. To make this cover the bones and meat +with cold water and simmer slowly for several hours. Add to tomato and +stock a bit of bay leaf, one stalk celery cut in pieces, six +peppercorns, a level teaspoon of salt and a rounding teaspoon of sugar. +Cook slowly until tomato is soft. Meanwhile put a rounding tablespoon of +butter in a small saucepan and when melted and hot turn in a +medium-sized onion cut fine. When this has cooked slowly until yellow, +but not browned, add enough of the tomato to dilute it, then turn all +back into the larger saucepan. Mix and press through a strainer to take +out the seeds and bits of vegetables, reheat, and serve with small +croutons. + + +~TOMATO SOUP, CORNED BEEF STOCK~--Put one quart can tomatoes on to boil, +add six peppercorns, one-half inch blade of mace and a bit of bay leaf +the same size. Fry one sliced onion in one level tablespoonful butter or +beef fat until slightly colored, add this to the tomato, and simmer +until the tomato is quite soft, and the liquor reduced one-half. Stir in +one-fourth teaspoon of soda, and when it stops foaming turn into a puree +strainer and rub the pulp through. Put the strained tomato on to boil +again and add an equal amount of corned beef liquor, or enough to make +three pints in all. + +Melt one heaped tablespoon butter in a smooth saucepan, add one heaped +tablespoon cornstarch, and gradually add part of the boiling soup. Stir +as it thickens, and when smooth stir this into the remainder of the +soup. Add one teaspoon salt and one-fourth teaspoon paprika. Reserve one +pint of this soup to use with spaghetti. Serve buttered and browned +crackers with the soup. + + +~VEGETABLE BROTH~--Take turnips, carrots, potatoes, beets, celery, all, +or two or three, and chop real fine. Then mix with them an equal amount +of cold water, put in a kettle, just bring to a boil, not allowing it to +boil for about three or four hours, and then drain off the water. The +flavor will be gone from the vegetables and will be in the broth. + + +~VEGETABLE SOUP~--Take one-half a turnip, two carrots, three potatoes, +three onions and a little cabbage. Run through a meat chopper with +coarse cutter and put to cook in cold water. Cook about three hours. If +you wish you can put a little bit of cooking oil in. When cooked add one +quart of tomatoes. This will need about six quarts of water. + +The most nutritious soups are made from peas and beans. + + +~VEGETABLE SOUP~ (without stock)--One-half cup each of carrot and +turnip, cut into small pieces, three-fourths cup of celery, cut fine, +one very small onion sliced thin, four level tablespoons of butter, +three-fourths cup of potato, cut into small dice, one and one-half +quarts of boiling water, salt and pepper to taste. Prepare the +vegetables and cook the carrot, celery and onion in the butter for ten +minutes without browning. Add the potato and cook for three minutes +longer, then add the water and cook slowly for one hour. Rub through a +sieve, add salt and pepper to taste, and a little butter if desired. + + +~WHITE SOUP~--Put six pounds of lean gravy beef into a saucepan, with +half gallon of water and stew gently until all the good is extracted and +remove beef. Add to the liquor six pounds of knuckle of veal, one-fourth +pound ham, four onions, four heads of celery, cut into small pieces, a +few peppercorns and bunch of sweet herbs. Stew gently for seven or eight +hours, skimming off the fat as it rises to the top. Mix with the crumbs +of two French rolls two ounces of blanched sweet almonds and put in a +saucepan with a pint of cream and a little stock, boil ten minutes, then +pass through a silk sieve, using a wooden spoon in the process. Mix the +cream and almonds with the soup, turn into a tureen, and serve. + + +~WINE SOUP~--Put the yolks of twelve eggs and whites of six in an +enameled saucepan and beat thoroughly. Pour in one and a half breakfast +cupfuls of water, add six ounces of loaf sugar, the grated rind and +strained juice of a large lemon, one and one-half pints of white wine. +Whisk the soup over a gentle fire until on the point of boiling, +removing immediately. Turn into a tureen, and serve with a plate of +sponge cakes or fancy biscuits. (This soup should be served as soon as +taken from fire.) + + +~CHESTNUT SOUP~--Peel and blanch the chestnuts, boil them in salted +water until quite soft, pass through a sieve, add more water if too +thick, and a spoonful of butter or several of sweet cream, season to +taste, and serve with small squares of bread fried crisp in butter or +olive oil. + + + + +FISH + + +~BOILED CODFISH, WITH CREAM SAUCE~--Take out the inside of a cod by the +white skin of the belly, taking care to remove all blood. Place the fish +in a kettle with salted cold water; boil fast at first, then slowly. +When done take out and skin. Pour over it a sauce made as follows: + +One-fourth pound butter put into a stewpan with one tablespoonful of +flour, moistened with one pint of cream or rich milk, and salt and +pepper, and also one teaspoonful essence of anchovies. Place the pan +over the fire and let thicken, but not boil. + + +~BOILED MACKEREL~--Prepare and clean some mackerel. Put in water and +boil until they are done. When cooked, drain and put the mackerel on a +hot dish. Blanch some fennel in salted water. When it is soft drain and +chop finely. Put one tablespoonful in half pint of butter sauce. Serve +in a sauce boat with the fish. + + +~BOILED SALMON WITH SAUCE TARTARE~--Scrape the skin of the fish, wipe, +and if you have no regular fish kettle with a perforated lid, tie in a +piece of cheesecloth and place gently in a kettle of boiling salted +water. Push the kettle back on the fire (where it will simmer gently, +instead of boiling hard) and cook, allowing about six minutes to the +pound. Remove carefully, drain, and chill. If the fish breaks and looks +badly take out the bones, flake, pile lightly on the platter and pour +the sauce over it. This may be a hot sauce Hollandaise or a cold sauce +tartare. + + +~BROILED MACKEREL~--Draw and wash the mackerel. Cut off heads and rub +over with salt and leave for an hour. Rub a gridiron with olive oil, lay +the mackerel on it and broil over a charcoal fire. Place some chopped +parsley and onions on a hot dish, with the hot fish, squeezing over the +mackerel a little lemon juice. Serve hot. + + +~BROILED MACKEREL, WITH BLACK BUTTER~--Take some mackerel, open and +remove bones. Season with butter, pepper, and salt. Place the fish on a +gridiron and broil over a clear fire. Put a part of the butter in a +saucepan and stir it over the fire until it is richly browned, squeezing +into it a little lemon juice. Place the fish on a hot dish, arrange some +sprigs of parsley around it, and pour over it the butter sauce, and +serve hot. + + +~CODFISH CONES~--When it is not convenient to make and fry fish balls +try this substitute. Pick enough salt codfish into shreds to measure two +cups and let stand in cold water for two or more hours, then drain dry. +Make a sauce from one cup of hot milk, two level tablespoons each of +flour and butter, and cook five minutes. Mash and season enough hot +boiled potatoes to measure two cups, add the sauce and the fish and beat +well with a fork. Shape in small cones, set on a butter pan, brush with +melted butter and scatter fine bread crumbs over. Set in oven to brown. + + +~CODFISH HASH~--Take a cup of cooked cod, pick in pieces and soak in +cold water for twelve hours. Boil some potatoes and add them to the +finely chopped fish, a little at a time. Put in a saucepan with some +butter and stir. Let it cook gently. + + +~FINNAN HADDIE FISH CAKES~--The finnan haddie parboiled with an equal +quantity of mashed potatoes, season with melted butter, salt and pepper, +add a beaten egg, and mold into cakes. + + +~FISH, EAST INDIA STYLE~--Peel two medium-sized onions, cut into thin +slices. Put in a stewpan with a small lump of butter and fry until +lightly browned. Pour over them some white stock, judging the quantity +by that of the fish; one ounce of butter, little curry powder, salt, +lemon juice, a little sugar, and cayenne pepper. Boil the stock for +fifteen or twenty minutes, then strain into a stewpan, skim and put in +the fish, having it carefully prepared. Boil gently, without breaking +the fish. Wash and boil half a cup of rice in water, and when cooked it +should be dried and the grains unbroken. Turn the curry out on a hot +dish, garnish with croutons of fried bread. Serve hot, with the rice in +separate dish. + + +~FISH EN CASSEROLE~--One of those earthen baking dishes with +close-fitting cover of the same ware and fit for placing on the table is +especially useful for cooking fish. For instance, take two pounds of the +thick part of cod or haddock, both of which are cheap fish. Take off +the skin and lay in the casserole. Make a sauce from two cups of milk +heated, with a good slice of onion, a rounding tablespoon of minced +parsley, a small piece of mace, a few gratings of the yellow rind of +lemon, half a level teaspoon of salt, and a little white pepper. Cook in +the top of a double boiler for twenty minutes. Heat one-quarter cup of +butter in a saucepan, add three level tablespoons of flour, and cook +smooth, turn on the hot milk after straining out the seasonings. Cook +until thick and pour over the fish. Cover and bake half hour, then if +the fish is done serve in the same dish with little finely minced +parsley scattered over. + + +~LOUISIANA COD~--Melt one-quarter cup of butter and let it begin to +color, add two level tablespoons of flour and stir until smooth. Add one +cup of water and cook five minutes. Add half a level teaspoon of salt, +half as much pepper, and a teaspoon of lemon juice. Chop fine one +medium-size onion and one small green pepper, after taking out the +seeds. Brown them in two tablespoons of butter, add one cup of strained +tomatoes, a bit of bay leaf, and the prepared sauce. Put slices of cod +cut an inch thick into a casserole, pour on the sauce, cover closely, +and bake in a slow oven three-quarters of an hour. + + +~METELOTE OF HADDOCK~--Wash and skin the haddock and remove the flesh +from the bones in firm pieces suitable for serving. Put the head, bones +and trimmings to cook in cold water and add a small sliced onion and +salt and pepper. Boil six good-sized onions until tender, then drain and +slice and put half of them into a buttered baking dish. Arrange the +pieces of fish on these, sprinkle with salt and pepper, then add the +remaining onions. Drain the fish from the trimmings, add to it two +tablespoons lemon juice and pour it over onions and fish. Cover very +closely and cook in the oven until the fish is tender. Then drain off +the liquid, heat it to the boiling point, and thicken it with two eggs +slightly beaten and diluted with a little of the hot liquid. Arrange the +onions on a hot platter and place the fish on top, then pour over the +thickened liquid. + + +~A MOLD OF SALMON~--If where one cannot get fresh fish, the canned +salmon makes a delicious mold. Serve very cold on a bed of crisp lettuce +or cress. Drain off the juice from a can of salmon, and flake, picking +out every fragment of bone and skin. Mix with the fish one egg lightly +beaten, the juice of a half lemon, a cup fine dry bread crumbs, and salt +and pepper to season. Pack in a buttered mold which has a tight-fitting +tin cover, steam for two hours, and cool. After it gets quite cold set +on the ice until ready to carve. + + +~OYSTERS A LA POULETTE~--One quart oysters, four level tablespoons +butter, four level tablespoons flour, one-half level teaspoon salt, +one-fourth level teaspoon celery salt, one-half cup oysters liquor, one +cup each of chicken stock and milk, juice one-half lemon. Look over the +oysters, heat quickly to the boiling point, then drain and strain the +liquor through cheesecloth. Melt the butter, add the flour, salt and +celery salt, and when blended add the oyster liquor, chicken stock and +milk, stirring until thick and smooth. Cook for five minutes, then add +the oysters and lemon juice, and serve at once. + + +~OYSTER FRICASSE~--Put one pint of oysters into a double boiler or into +the top of the chafing dish. As soon as the edges curl add the slightly +beaten yolks of three eggs, a few grains of pepper and half a teaspoon +of salt. Set over hot water and as soon as the egg thickens add a +teaspoon of lemon juice. Spread on slices of toasted brown bread and +garnish with celery tips. Celery salt is a good addition to the +seasoning. + + +~RECHAUFFE OF FINNAN HADDIE~--Cover a finnan haddie with boiling water +and let it simmer for twenty minutes, then remove the kettle and flake, +discarding the skin and bones. For three cups of fish scald two cups of +thin cream and add to the fish. Season with paprika or a dash of +cayenne, and when thoroughly heated stir in the yolks of two eggs, +diluted with a little hot cream. + + +~SCALLOPED CLAMS IN SHELL~--Chop the clams very fine and season with +salt and cayenne pepper. In another dish mix some powdered crackers, +moistened first with warm milk, then with clam liquor, a beaten egg and +some melted butter, the quantity varying with the amount of clams used; +stir in the chopped clams. Wash clean as many shells as the mixture will +fill, wipe and butter them, fill heaping full with the mixture, +smoothing with a spoon. Place in rows in a baking pan and bake until +well browned. Send to the table hot. + + +~SCALLOPED SHRIMPS~--Make a sauce with a level tablespoon of cornstarch, +a rounding tablespoon of butter and one cup of milk cooked together five +minutes. Season with one-quarter level teaspoon of salt and a few grains +of cayenne. Add one can of shrimps after removing all bits of shell and +mincing them fine. Use, if preferred, the same amount of fresh shrimps. +Put into buttered scallop shells, scatter fine bread crumbs over the +top of each, and dot with bits of butter. Set in a quick oven to brown +the crumbs, and serve hot in the shells. + + +~STEWED CODFISH~--Take a piece of boiled cod, remove the skin and bones +and pick into flakes. Put these in a stewpan, with a little butter, +salt, pepper, minced parsley and juice of a lemon. Put on the fire and +when the contents of the pan are quite hot the fish is ready to serve. + + +~CODFISH CONES~--When it is not convenient to make and preparation into +shapes, dip them into egg beaten with cream, then in sifted breadcrumbs +and let them stand for half an hour or so to dry; then fry them a +delicate color after plunging into boiling lard. Take them out, drain, +place on a napkin on a dish and serve. The remainder of the chicken +stock may be used for making consomme or soup. + + + + +BEEF, VEAL AND PORK + + +~BEEF EN CASSEROLE~--Have a steak cut two inches thick and broil two +minutes on each side. Lay in a casserole and pour round two cups of rich +brown sauce; add three onions cut in halves. + + +~BEEF HASH CAKES~--Chop cold corned beef fine and add a little more than +the same measure of cold boiled potatoes, chopped less fine than the +beef. Season with onion juice, make into small cakes, and brown in +butter or beef drippings; serve each cake on a slice of buttered toast +moistened slightly. + + +~BEEF RAGOUT~--Another way to serve the remnants of cold meat is to melt +one rounding tablespoon of butter in a pan and let it brown lightly. Add +two rounding tablespoons of flour and stir until smooth and browned; add +one cup of strained tomato and one cup of stock or strained gravy, or +part gravy and part water. When this sauce is thickened add two cups of +meat cut in small, thin slices or shavings. Stir until heated through +and no longer, as that will harden the meat. Season with salt and +pepper, and serve at once. + + +~BOILED BONED HAM~--Wash a ham, place it in a saucepan, cover with cold +water and boil for four or five hours, according to its size. Take out +the bone, roll the ham and place it in a basin with a large weight on +top. When cold put it on a dish, garnish with parsley, and serve. + + +~BONED HAM~--Have the bone taken from a small ham and put into a kettle +of cold water with one onion cut in quarters, a dozen cloves, and a bay +leaf. Cook slowly until tender and do not test it until you have allowed +fifteen minutes to the pound. Take from the kettle, remove the skin, +brush with beaten egg, sprinkle with bread crumbs and set in the oven to +brown. + + +~BREADED CUTLETS~--Have the cutlets cut into portions of the right size +for serving. Dust each side with salt and pepper. Beat one egg with a +tablespoon of cold water, dip the cutlets in this and roll in fine bread +crumbs. Fry three slices of salt pork in the frying-pan and cook the +cutlets in this fat. As veal must be well done to be wholesome, cook it +slowly about fifteen minutes. Serve with a gravy made from the contents +of the pan or with a tomato sauce. + + +~BROILED LIVER AND BACON~--As broiling in most cases is wasteful, the +liver and bacon are generally fried together, but the dish is somewhat +spoiled by this method. The best way is to fry the well-trimmed slices +of bacon, and after having washed and sliced the liver, say a third of +an inch thick, dry it on a cloth and dip in flour. Place in the bacon +fat and broil over a clear fire, adding pepper and salt while cooking. +When done lay on a dish, placing a piece of bacon on each piece of +liver. + + +~BROILED PIG'S FEET~--Thoroughly clean as many pig's feet as are +required, and split lengthwise in halves, tying them with a broad tape +so they will not open in cooking. Put in a saucepan with a seasoning of +parsley, thyme, bay leaf, allspice, carrots and onions, with sufficient +water to cover. Boil slowly until tender, and let them cool in the +liquor. Dip in the beaten yolks of eggs and warmed butter. Sprinkle with +salt and pepper and cover with bread crumbs seasoned with very finely +chopped shallot and parsley. Put on a gridiron over a clear fire and +broil until well and evenly browned. Unbind and arrange on a dish, +garnish with fried parsley and serve. + + +~BROILED SHEEP'S KIDNEYS~--To broil sheep's kidneys cut them open, put +them on small skewers. Season with salt and pepper and broil. When done +serve with shallot or maitre d'hotel sauce. + + +~BRUNSWICK STEW~--Cut up one chicken, preferably a good fat hen, cover +with cold water, season with salt and pepper, and cook slowly until +about half done. Add six ears of green corn, splitting through the +kernels, one pint butter beans and six large tomatoes chopped fine. A +little onion may be added if desired. Cook until the vegetables are +thoroughly done, but very slowly, so as to avoid burning. Add strips of +pastry for dumplings and cook five minutes. Fresh pork can be used in +place of the chicken and canned vegetables instead of the fresh. + + +~CALVES' TONGUES~--Wash and put into a saucepan with half a dozen slices +of carrot, an onion sliced, five cloves, a teaspoon of whole +peppercorns, and half a level tablespoon of salt. Cover with boiling +water and simmer until tender. Drain and cool a little, then take off +the skin. Drop back into the hot liquid to reheat. Serve with a sauce. +Melt one-quarter cup of butter, add three slightly rounding tablespoons +of flour, stir and cook until browned, add two cups of broth, brown +stock of rich gravy melted in hot water, one-half level teaspoon of +salt, the same of paprika, a saltspoon of allspice, one tablespoon of +vinegar, a few grains of cayenne, and half a tablespoon of capers. Pour +over the tongues and serve. + + +~CORNED BEEF HASH~--To two cups of chopped cold corned beef, add two +cups of chopped cold boiled potatoes. Heat three tablespoons of bacon +fat in a frying pan and add the meat and potato, add pepper and salt, if +necessary, and moisten with water. Cook slowly until a nice brown +underneath. Roll from the pan on to a hot platter. Garnish with parsley +and serve with pickled beets. + + +~ENGLISH POT ROAST~--Cut one pound of cold roast into two-inch pieces, +slice four good sized potatoes thin, also one onion, into a deep dish, +put a layer of the beef, one of potatoes, one of onions, salt and +pepper, another layer of meat, potatoes and onions, season again, add +one cup gravy, and over all put a thick layer of potatoes. Bake three +hours--the longer and slower the better. + + +~FRANKFORT SAUSAGE~--For this use any part of the pig, but equal +quantities of lean and fat. Mince fine, season with ground coriander +seed, salt, pepper, and a small quantity of nutmeg. Have ready skins, +well cleaned and soaked in cold water for several hours, fill with the +seasoned meat, secure the ends and hang in a cool, dry place until +needed. + + +~FRIED HAM~--Cut off a thick slice of ham. Place in a saucepan over the +fire, with sufficient water to cover and let come to a boil. Pour off +the water, and fry the ham slowly until it is brown on both sides. +Season with pepper and serve. Eggs are usually served with fried ham. +They may be fried in the same pan or separately, in sufficient grease to +prevent burning. Season with salt and pepper, place around the ham. + + +~HAM AND CHICKEN PIE~--Trim off the skin of some cold chicken and cut +the meat into small pieces. Mix with an equal quantity of finely chopped +lean ham and a small lot of chopped shallot. Season with salt, pepper +and pounded mace, moisten with a few tablespoonfuls of white stock. +Butter a pie dish, line the edges with puff paste and put in the +mixture, placing puff paste over the top. Trim it around the edges, +moisten and press together, cut a small hole in the top, and bake in a +moderate oven. When cooked, pour a small quantity of hot cream through +the hole in the top of the pie, and serve. + + +~HAM CROQUETTES~--Chop very fine one-fourth of a pound of ham; mix with +it an equal quantity of boiled and mashed potatoes, two hard boiled eggs +chopped, one tablespoonful chopped parsley. Season to taste. Then stir +in the yolk of an egg. Flour the hands and shape the mixture into small +balls. Fry in deep fat. Place on a dish, garnish with parsley and serve. + + +~HASH WITH DROPPED EGGS~--Mince or grind cold cooked meat and add +two-thirds as much cold chopped vegetables. The best proportions of +vegetables are half potato and one-quarter each of beets and carrots. +Put a little gravy stock or hot water with butter melted in it, into a +saucepan, turn in the meat and vegetables and heat, stirring all the +time. Season with salt, pepper, and a little onion juice if liked. Turn +into a buttered baking dish, smooth over, and set in the oven to brown. +Take up and press little depressions in the top, and drop an egg into +each. Set back into the oven until the egg is set, but not cooked hard. +Serve in the same dish. + + +~LAMB CHOPS EN CASSEROLE~--Trim off the superfluous fat from the chops, +and place them in a casserole with a medium sized onion, sliced and +separated into rings. Cover each layer of chops with the onion rings, +then add a pint of boiling water. Cover and cook for one hour and +one-half in a moderate oven. Add salt and pepper and some sliced carrot, +and cook until the carrot is tender. Remove the chops to a hot platter +and pour over them the gravy which may be thickened, then garnish with +the carrot. + + +~LAMB CURRY~--Cut the meat into small pieces, (and the inferior +portions, such as the neck can be utilized in a curry), roll in flour +and fry in hot olive oil, pork fat, or butter, until a rich brown. Mince +or slice an onion and fry in the same way. Then put into a saucepan, +cover with boiling water, and simmer until the bones and gristly pieces +will slip out. When the meat is sufficiently tender add a cupful each +strained tomato and rice, then a powder. Cook ten minutes longer and +serve. + + +~MEAT PIE~--Chop fine, enough of cold roast beef to make two cupfuls, +also one small onion, pare as many potatoes as desired and boil, mash +and cream as for mashed potatoes. Drain a cupful of tomato liquid free +from seeds, stir meat, onion and tomato juice together, put in a deep +dish, spread potatoes over the top and bake in a hot oven. + + +~MINCED MUTTON~--Mince the meat from a cold roast of mutton, put into a +saucepan. Make a roux, moisten with a little stock and season with salt +and pepper, adding butter and some gherkins. Put the minced meat into +the sauce and let it cook without boiling. Serve with thin slices of +bread around the plate. + + +~PIG'S EARS, LYONNAISE~--Singe off all the hair from pig's ears, scrape +and wash well and cut lengthwise into strips. Place them in a saucepan +with a little stock, add a small quantity of flour, a few slices of +onion fried, salt and pepper to taste. Place the pan over a slow fire +and simmer until the ears are thoroughly cooked. Arrange on a dish, add +a little lemon juice to the liquor and pour over the ears. Serve with a +garnish of fried bread. + + +~PORK CUTLETS AND ANCHOVY SAUCE~--Broil on a well greased gridiron, over +the fire, nicely cut and trimmed cutlets of pork. Place frills on the +bones of the cutlets. Serve very hot with Anchovy Sauce. + + +~RAGOUT OF COOKED MEAT~--Cut one pint of cold meat into half-inch dice, +removing the fat, bone and gristle. Put the meat into a stew pan, cover +with boiling water and simmer slowly two or three hours or until very +tender. Then add half a can of mushrooms cut fine, two tablespoons of +lemon juice and salt and pepper to taste. Wet one tablespoonful of +cornstarch to a smooth paste with a little cold water and stir into the +boiling liquor, add a teaspoon of caramel if not brown enough. Cook ten +minutes and serve plain or in a border of mashed potatoes. The seasoning +may be varied by using one teaspoon of curry powder, a few grains of +cayenne or half a tumbler of currant jelly and salt to taste. + + +~RICE AND BEEF CROQUETTES~--To use up cold meat economically combine two +cups of chopped beef or mutton with two cups of freshly boiled rice. +Season well with salt, pepper, onion juice, a large teaspoon of minced +parsley, and a teaspoon of lemon juice. Pack on a large plate and set +away to cool. After the mixture is cold, shape into croquettes, dip into +beaten egg, roll in fine crumbs and fry in smoking hot fat. + + +~ROLLED RIB ROAST~--Have the backbone and ribs removed and utilize them +for making a stew for lunch. Tie the meat into a round shape and +sprinkle it with salt and pepper, then dredge with flour and place in a +dripping pan. Have the oven hot when the meat is first put into it, in +order that it may be seared over quickly to prevent the juices from +escaping. Then reduce the heat and baste with the fat in the pan. When +done place on a hot platter and surround with riced potato. + + +~SHEEP'S BRAINS, WITH SMALL ONIONS~--Take sheep's brains. Soak in +lukewarm water and blanch. Stew with thin slices of bacon, a little +white wine, parsley, shallots, cloves, small onions, salt and pepper. +When done arrange the brains on a dish, with the onion's around; reduce +the sauce and serve. Calves' brains may be dressed in the same way. + + +~SHEEP'S TONGUES~--Sheep's tongues are usually boiled in water and then +broiled. To dress them, first skin and split down the center. Dip them +in butter or sweet oil, mixed with parsley, green onions, mushrooms, +clove of garlic, all shredded fine, salt and pepper. Then cover with +bread crumbs and broil. Serve with an acid sauce. + + +~SHOULDER OF VEAL BRAISED~--Buy a shoulder of veal and ask the butcher +to bone it and send the bones with the meat. Cover the bones with cold +water and when it comes to a boil skim, then add a little onion and +carrot and a few seasoning herbs and any spices desired. Simmer gently +for an hour or so until you have a pint of stock. To make the stuffing +take a stale loaf, cut off the crust and soak in a little cold water +until soft. Rub the crumbs of the loaf as fine as possible in the hands, +then add to the soaked and softened crust. Chop a half cup of suet fine, +put into a frying pan a tablespoon of the suet, and when hot add an +onion chopped fine. Cook until brown then add to the bread with regular +poultry seasoning or else salt, pepper, and a bit of thyme. Mix well and +stuff the cavity in the shoulder, then pull the flaps of the meat over +and sew up. Put the rest of the suet in the frying pan and having +dusted the meat with flour, salt and pepper and a sprinkling of sugar, +brown on all sides in the fat into the bottom of the braising pan, which +may be any shallow iron pot or granite kettle with a tight cover, put a +layer of thin sliced onions and carrots, a bit of bay leaf and sprigs of +parsley, and on this lay the meat. Add two or three cloves, pour hot +stock around it, cover closely and braise in a hot oven for three hours. + + +~SPANISH CHOPS~--Gash six French chops on outer edge, extending cut more +than half way through lean meat. Stuff, dip in crumbs, egg and crumbs, +fry in deep fat five minutes and drain on brown paper. + +For the stuffing mix six tablespoons of soft bread crumbs, three +tablespoons of chopped cooked ham, two tablespoons chopped mushroom +caps, two tablespoons melted butter, salt and pepper to taste. + + +~HARICOT OF MUTTON~--To make a la bourgeoise, cut a shoulder of mutton +in pieces about the width of two fingers. Mix a little butter with a +tablespoonful of flour and place over a slow fire, stirring until the +color of cinnamon. Put in the pieces of meat, giving them two or three +turns over the fire, then add some stock, if you have it, or about half +pint of hot water, which must be stirred in a little at a time. Season +with salt, pepper, parsley, green onions, bay leaf, thyme, garlic, +cloves, and basil. Set the whole over a slow fire and when half done +skim off as much fat as possible. Have ready some turnips, cut in +pieces, and stew with the meat. When done take out the herbs and skim +off what fat remains, reducing the stock if too thin. + + +~VEAL CROQUETTES~--Make a thick sauce from one cup of milk, two level +tablespoons of butter, and four level tablespoons of flour. Cook five +minutes, season with salt, pepper and celery salt, and a few drops of +lemon juice, and a tablespoon of finely minced parsley. Add two cups of +cold cooked veal chopped fine and cool the mixture. Shape into little +rolls, dip in an egg beaten with one tablespoon of water then roll in +fine bread crumbs. Fry in deep smoking hot fat. Be sure to coat the +whole surface with egg and to have the fat very hot, as the mixture has +been cooked once and merely needs beating to the center and browning on +the outside. + + +~VEAL LOAF~--Mince fine three pounds lean raw veal and a quarter of a +pound of fat pork. Add a half onion chopped fine or grated, a +tablespoonful of salt, a teaspoonful pepper and a teaspoonful seasoning +herbs. Mix well, add two-thirds of a cup cracker crumbs, a half cup veal +gravy, the yolk of one egg and the whites of two beaten together. Form +into a loaf, pressing firmly together. Brush over with the yolk of an +egg, dust with finely rolled cracker crumbs and set in a greased rack in +the dripping pan. When it begins to brown, turn a cup of hot water into +the pan and baste frequently until done. It will take about an hour and +a half in a moderate oven. + + +~VEAL PATTIES~--Make a sauce of two level tablespoons each of butter and +flour, one cup of stock or boiling water, and one cup of thin cream. +Cook five minutes, add two cups of finely chopped cooked veal, half a +level teaspoon of salt, a saltspoon of pepper, also the beaten yolks of +two eggs, and a tablespoon of finely minced parsley. As soon as the egg +thickens take from the fire and fill hot pastry cases. + + +~VIRGINIA STEW~--A half grown chicken or two squirrels, one slice of +salt pork, twelve large tomatoes, three cups of lima beans, one large +onion, two large Irish potatoes, twelve ears of corn, one-fourth pound +of butter, one-fourth pound of lard, one gallon of boiling water, two +tablespoonfuls salt and pepper; mix as any ordinary soup and let it cook +for a couple of hours or more, then serve. + + +~BROILING STEAK~--While many prefer steak fairly well done, still the +great majority desire to have it either rare, or certainly not overdone. +For those who wish a steak well done--completely through--and still not +to have the outside crisp to a cinder, it is necessary to cut the steak +possibly as thin as one-half inch, and then the outside can have that +delicious and intense scorching which quickly prevents the escape of +juices, and also gives the slightly burned taste which at its perfect +condition is the most delicious flavor from my own preference that can +be given to a steak. By this I do not mean a steak burned to a cinder, +but slightly scorched over a very hot fire. + + +~FOR RARE BROILED STEAK~--For those who are fond of rare steak it can be +cut from one inch to one and one-quarter inches in thickness and the +outside thoroughly and quickly broiled, leaving the inside practically +only partially cooked, so that the blood will follow the knife and still +the steak has been heated completely through and a thin crust on either +side has been well cooked, which has formed the shell to retain the +juices. + + +~PROPERLY FRYING STEAK~--To fry steak properly (although some claim it +is not proper to fry steak under any circumstances), it is necessary to +have the butter, oleo, fat or grease piping hot, for two reasons: First, +the steak sears over quickly, and the juices are thus retained within +the steak to better advantage than by the slow process of cooking, but +even more important is the fact that the incrustation thus formed not +only holds the juices within the steak, but prevents the fat from +penetrating and making the steak greasy, soggy and unattractive. As a +rule, however, we must acknowledge that broiled steak is in varying +degrees largely superior to fried steak. + + +~BROILED LOIN STEAKS~--Two loin steaks of about a pound each: season +with salt and pepper to taste, baste on either side with a little oil. +Place on a broiler over a bright charcoal fire, and broil for six +minutes, on each side. Serve on a hot dish with Bordeaux sauce and +garnish with rounds of marrow. + + +~FRIED HAMBURG STEAK, WITH RUSSIAN SAUCE~--Select a piece of buttock +beef, remove the fat and chop very fine. Add finely chopped shallot, two +eggs, salt, pepper, and grated nutmeg. Mix well and form into balls. +Roll in bread crumbs and fry with a little clarified butter four or five +minutes, turning frequently. Serve with Russian sauce. + + +~FRIED SAUSAGE MEAT~--Roll sausage meat into small balls, wrapping each +in a thin rasher of bacon and fasten with a skewer. Fry lightly in a +little butter. Serve with fried parsley and croutons of fried bread. +Serve hot. + + +~ROAST BEEF, AMERICAN STYLE~--Lay the meat on sticks in a dripping pan, +so as not to touch the water which is placed in the bottom of the pan. +Season with salt and pepper and roast for three or four hours, basting +frequently. When done sift over the top browned cracker crumbs and +garnish with parsley. + + +~ROAST BEEF ON SPIT~--Remove most of the flap from sirloin and trim +neatly. Have a clear brisk fire and place the meat close to it for the +first half hour, then move it farther away, basting frequently, and when +done sprinkle well with salt. The gravy may be prepared by taking the +meat from the dripping pan which will have a brown sediment. Pour in +some boiling water and salt. Strain over the meat. A thickening of flour +may be added if necessary. Garnish with horseradish and serve with +horseradish sauce. + + +~ROAST RIBS OF BEEF~--Break off the ends of the bones of the desired +amount of ribs; take out the shin-bone, and place the meat in a baking +pan. Sprinkle with salt and spread some small lumps of butter over it +and dust with flour, baking in a moderate oven till done. Serve hot and +garnish with horseradish. + + +~ROAST SHOULDER OF PORK~--Remove the bone from a shoulder of pork and +spread it over inside with a stuffing of sage and onions, filling the +cavity where the bone was taken out. Roll up and secure with a string, +put in a pan and roast in a very hot oven till done. When done put on a +dish, skim off the fat in the pan, add a little water and a tablespoon +of made mustard, boil the gravy once and pass through a strainer over +the meat and serve. + + +~SMOKED BEEF WITH CREAM~--Place the finely minced beef in a stewpan with +a lump of butter, cooking it for two minutes, and moisten slightly with +a little cream, add two tablespoonfuls of bechamel sauce. Serve as soon +as it boils up. + + +~STEAK~--Cut the steak half an inch thick from between the two ribs, +remove all gristle and fat, and trim in the shape of a flat pear. +Sprinkle both sides with salt, pepper and oil to prevent outside +hardening. Broil ten minutes over a moderate and even fire. Place about +four ounces of maitre d'hotel butter on a dish. Lay the steak upon it +and garnish with fried potatoes, serving either piquant, D'Italian, or +tomato sauce. + + +~STEWED SAUSAGE WITH CABBAGE~--Procure a medium sized white cabbage, +remove all the green leaves, and cut it into quarters, removing the +center stalks. Wash thoroughly in cold water, drain well and cut into +small pieces. Put in boiling salted water for five minutes. Take out and +put in cold water and cool moderately. Drain in a colander and put in a +saucepan with one gill of fat from soup stock or one ounce of butter. +Season with a pinch of salt and one-half pinch of pepper, a medium sized +onion and a carrot cut into small quarters. Put on the cover of the +saucepan, set on a moderate fire and cook for half an hour. Take twelve +sausages, prick them with a fork, add them to the cabbage and allow all +to cook together for twelve minutes. Dress the cabbage on a hot dish and +arrange the sausages and carrot on top. Serve very hot. + + +~SUCKLING PIG~--The pig should not be more than a month or six weeks +old, and if possible should be dressed the day after it is killed. +First, scald it as follows: Soak the pig in cold water for fifteen +minutes, then plunge it into boiling water. Hold it by the head and +shake around until the hairs begin to loosen. Take out of the water and +rub vigorously with a coarse towel, until all hairs are removed. Cut the +pig open, remove the entrails, wash thoroughly in cold water. Dry on a +towel, cut the feet off at the first joint leaving enough skin to turn +over and keep it wrapped in a wet cloth until ready for use. + + + + +SALADS + + +~ASPARAGUS SALAD~--Cook the asparagus in salted water, drain and chill. +Serve with French dressing or sprinkle lightly with a little oil +dressing; let stand a half hour and serve with mayonnaise or boiled +dressing as any one of the three distinct kinds is appropriate with this +salad. + + +~BEET SALAD~--Bake the beets until tender, remove the skins and place +them in the ice box to chill. Shred a white cabbage finely and sprinkle +well with salt and use lettuce leaves to line the salad bowl. Slice the +beets, place them on the lettuce, spread with a layer of cabbage, +garnish with sliced beets cut in points and dress with mayonnaise or +boiled dressing. + + +~BIRDS NEST SALAD~--Have ready as many crisp leaves of lettuce as may be +required to make a dainty little nest for each person. Curl them into +shape and in each one place tiny speckled eggs made by rolling cream +cheese into shape, then sprinkle with fine chopped parsley. Serve with +French dressing hidden under the leaves of the nest. + + +~CABBAGE SALAD~--Chop or shave fine, half a medium size head of cabbage +that has been left in cold water until crisp, then drain. Season with +salt and pepper, then pour over it a dressing made this way: Beat the +yolks of two eggs, add two tablespoons of melted butter and beat again. +Add two tablespoons thick sour cream, two tablespoons sugar, a sprinkle +of mustard and half cup of vinegar. Beat until thoroughly mixed, pour +over the cabbage and toss lightly until uniformly seasoned. + + +~CAULIFLOWER MAYONNAISE~--Take cold boiled cauliflower, break into +branches, adding salt, pepper and vinegar to season. Heap on a platter, +making the flowers come to a point at the top. Surround with a garnish +of cooked and diced carrots, turnips, green peas. Pour mayonnaise over +all, chill and serve. Another garnish for cauliflower is pickled beets. + + +~CELERY AND NUT SALAD~--Cut enough celery fine to measure two cups, add +one cup of finely shredded or shaved cabbage and one and one-half cups +of walnut meats, broken in small pieces, but not chopped. Mix and +moisten on a serving dish and garnish with celery tips. + + +~CREOLE SALAD~--Half cup of olive oil, five tablespoons of vinegar, half +teaspoon of powdered sugar, one teaspoon salt, two tablespoons chopped +red pepper, three tablespoons chopped green peppers, half Bermuda onion, +parsley and lettuce and serve. + + +~FISH SALAD~--Remove skin and bones and flake cold cooked fish. Sprinkle +with salt and pepper and add a few drops of lemon juice. Arrange on a +bed of shredded lettuce in the shape of a fish. Cover with mayonnaise or +cream dressing and garnish with hard boiled eggs and parsley. + + +~JELLIED CUCUMBER~--Pare and slice cucumbers and cook in water to cover +until tender. Drain, season with salt, a few grains of cayenne, and to +one cup of the cooked cucumber add a level teaspoon of gelatin dissolved +in a spoonful of cold water. Stir the soaked gelatin in while the +cucumber is hot. Set into a cold place to chill and become firm. If a +large mold is used break up roughly into pieces, if small molds are +taken then unmold onto lettuce leaves and serve with mayonnaise. + + +~NUT AND CELERY SALAD~--Cover one cup of walnut meats and two slices of +onion with boiling water, to which is added a teaspoon of salt. Cook +half an hour, drain, turn into ice cold water for ten minutes, then rub +off the brown skin. Add the nuts broken in small pieces to two cups of +celery cut in small pieces crosswise. Use only the white inner stalks, +serve with a cream dressing. + + +~SALAD~--Two cups of apples cut into small pieces, one cup celery cut +into small pieces, one cup English walnuts. Serve on a lettuce leaf with +mayonnaise dressing, made without mustard, and thinned with cream. +Garnish dish that dressing is made in with a little garlic. + + +~SPANISH TOMATOES~--Choose ten or a dozen large tomatoes, cut a slice +from the stem end of each and scoop out the inside. Put the pulp into a +basin with two ounces of melted butter, two tablespoonfuls of lemon +juice, half a pound of chestnuts, boiled and grated, and seasoning of +salt and white pepper to taste. Fill the tomatoes with this, which +should be about the consistency of thick cream, spread with a thick +mayonnaise, garnish with chopped parsley and serve on lettuce leaves. + + +~TOMATO BASKETS~--Tomato baskets are charming accessories for holding +vegetable salad, chicken, shrimps, cold beans, asparagus tips, shredded +celery, cucumbers cut in cubes and minced peppers. Choose firm, smooth +tomatoes, not too large and as nearly one size as possible. Dip for half +a minute in boiling water, skin and set in ice box to chill. Cut out +pulp and seeds, dress the cavity with salt, pepper, oil and vinegar, +then fill with the salad, seasoned with French dressing or mayonnaise. +Handles of watercress may be attached to these baskets. Set on lettuce +or cress, as desired. + + +~TRIANON SALAD~--Cut one grape fruit and two oranges in sections and +free from seeds and membrane. Skin and seed one cup white grapes and cut +one-third cup pecan nut meats in small pieces. Mix ingredients, arrange +on a bed of romaine and pour over the following dressing: Mix four +tablespoons olive oil, one tablespoon grape juice, one tablespoon grape +vinegar, one-fourth teaspoon paprika, one-eighth teaspoon pepper and one +tablespoon finely chopped Roquefort cheese. This dressing should stand +in the ice-box four or five hours to become seasoned. + + +~CREAM DRESSING~--Mix one-half level tablespoon each of salt and +mustard, three-quarters level tablespoon of sugar, one egg slightly +beaten, two and one-half tablespoons of melted butter, three-quarters +cup of cream, and heat in a double boiler. When hot add very slowly +one-quarter cup of hot vinegar, stirring all the time. When thickened +strain and cool. + + +~FRENCH DRESSING~--For party of six five tablespoons of oil and three of +vinegar, juice of half lemon, two drops tabasco, tablespoon of salt, +slice of onion, and boil for three minutes and ready for service. Strain +and bottle and put in ice box, shake before using each time. + + +~SALAD DRESSING~--When making salad for a large family take quart bottle +with a rather wide mouth, put in one-half cup of vinegar, one and +one-half cups of olive oil, two level teaspoons of salt and one-half +level teaspoon of pepper; cork the bottle tightly and shake vigorously +until an emulsion is made. The proportion of vinegar may be larger if +not very strong and more salt and pepper used if liked. Use from the +bottle and shake well each time any is used. + +Instructions for Preparing Poultry Before Dressing. + +To serve poultry tender and delicate; it should be kept some hours after +being killed before boiling or roasting. Poultry intended for dinner +should be killed the evening before. When poultry has ceased to bleed, +before picking put it into cold water, in a vessel large enough to +completely cover it. Then take out and soak in boiling water for a few +minutes. Pick it, being careful to take out all the small feathers. When +cleaning the inside of poultry or game be sure not to break the gall +bladder, for it will give a bitter taste to the meat. Be equally careful +not to tear the intestines near the gizzard, as it will make the inside +dirty and spoil the whole bird. + + + + +POULTRY AND POULTRY DRESSINGS + + +~BOHEMIAN CHICKEN~--Select a young and tender chicken and prepare as for +frying or broiling. Place in a frying pan a pat of butter and place on +the fire. Beat to a smooth, thin batter two eggs, three spoonfuls of +milk and a little flour, season, dip each piece of the chicken in this +batter and fry a rich brown in the heated butter. + + +~CHICKEN A LA TARTARE~--Have a chicken dressed and split down the back; +it should not weigh over two and a half pounds. Put one quarter cup of +butter in a frying pan with a teaspoon of finely minced parsley, half a +teaspoon of salt and a little pepper. Brown each half of the chicken in +the butter and on both sides. Take up the chicken, brush the inside over +with an egg beaten with one tablespoon of cold water, lay in a dripping +pan and dust over the egg half a cup of fine bread crumbs mixed with the +same amount of minced cooked ham. Set in a hot oven and finish cooking. +Serve on a hot dish with sauce tartare. The chicken will cook best if +laid in a wire broiler resting on the dripping pan. + + +~CHICKEN BROILED IN PAPER~--Split a chicken and let it soak for two +hours in oil mixed with parsley, sliced onion, cloves, salt and pepper. +Put each half in papers, enclosing all the seasoning and broil over a +very slow fire. When done take off the paper, bacon, etc., and serve +with sauce a la ravigotte. + + +~CHICKEN CROQUETTES~--Stir a pint of fine chopped chicken into a cup and +a quarter of sauce made of one-third cup of flour, three tablespoons of +butter, a cup of chicken stock and one-fourth cup of cream, season with +a few drops of onion juice, a teaspoon of lemon, one teaspoonful celery +salt and pepper. When thoroughly chilled form into cylindrical shapes, +roll in egg and bread crumbs and fry in deep fat. Serve surrounded with +peas and figures stamped upon cooked slices of carrot. Season with salt, +paprika and butter. + + +~CHICKEN CROQUETTES~--Take two chickens weighing about two pounds each, +put them into a saucepan with water to cover, add two onions and +carrots, a small bunch of parsley and thyme, a few cloves and half a +grated nutmeg, and boil until birds are tender; then remove the skin, +gristle and sinews and chop the meat as fine as possible. Put into a +saucepan one pound of butter and two tablespoonfuls of flour, stir over +the fire for a few minutes and add half a pint of the liquor the +chickens were cooked in and one pint of rich cream, and boil for eight +or ten minutes, stirring continually. Remove the pan from the fire, +season with salt, pepper, grated nutmeg and a little powdered sweet +marjoram, add the chopped meat and stir well. Then stir in rapidly the +yolks of four eggs, place the saucepan on the fire for a minute, +stirring well, turn the mass onto a dish, spread it out and let it get +cold. Cover the hands with flour and form the preparation into shapes, +dip them into egg beaten with cream, then in sifted breadcrumbs and let +them stand for half an hour or so to dry; then fry them a delicate color +after plunging into boiling lard. Take them out, drain, place on a +napkin on a dish and serve. The remainder of the chicken stock may be +used for making consomme or soup. + + +~CHICKEN CROQUETTES WITH FISH FLAVOR~--The foundation of all croquettes +is a thick white sauce which stiffens when cold, so that mixed with +minced fish, chicken or other compounds it can be easily handled and +shaped into pears, cylinders, ovals, etc. When cooked the croquettes +should be soft and creamy inside. This sauce is made as follows:-- + +Scald in a double boiler one pint rich milk or cream. Melt in a granite +saucepan two even tablespoons butter, then add two heaping +tablespoonfuls cornstarch or flour, and one tablespoon of flavor. + +When blended add one-third of the hot cream and keep stirring as it +cooks and thickens. When perfectly smooth put in all the cream. The +sauce should be very thick. Add the seasoning, a half teaspoonful of +salt, a half teaspoonful celery salt, white peppers or paprika to taste, +then the meat. + +In shaping the croquettes take about a tablespoonful of the mixture and +handling gently and carefully, press gently into whatever shape is +desired. Have ready a board sprinkled lightly with bread or cracker +crumbs, and roll the croquettes lightly in this, taking care not to +exert pressure sufficient to break them. Coat the croquettes with some +slightly salted beaten egg. Then roll again in the crumbs. Fry in deep +hot fat, a few at a time, then drain on paper. + + +~CHICKEN POT PIE~--Cut a fowl into pieces to serve and cook in water to +cover until the bones will come out easily. Before taking them out drop +dumplings in, cover closely and cook ten minutes without lifting the +cover. The liquid should be boiling rapidly when the dough is put in and +kept boiling until the end. For the dumplings sift two cups of flour +twice with half a level teaspoon of salt and four level teaspoons of +baking powder. Mix with about seven-eighths cup of milk, turn out on a +well floured board and pat out half an inch thick. Cut into small cakes. +If this soft dough is put into the kettle in spoonfuls the time of +cooking must be doubled. The bones and meat will keep the dough from +settling into the liquid and becoming soggy. Arrange the meat in the +center with dumplings around the edge and a sprig of parsley between +each. Thicken the liquid and season with salt and pepper as needed and a +rounding tablespoon of butter. + + +~CHICKEN TIMBALES~--Mix three-fourths of a cupful of flour with a half +teaspoonful of salt. Add gradually while stirring constantly, one-half +cupful of milk and one well beaten egg and one tablespoonful of olive +oil. Shape, using a hot Swedish timbale iron, and cook in deep fat until +delicately brown. Take from the iron and invert on brown paper to drain. +To make the filling for a dozen timbales, remove bones and skin from a +pint bowlful of the white or white and dark meat mixed of cold boiled or +roasted chicken, and cut in half inch pieces. Put over the first in a +saucepan two tablespoonfuls of butter and two of flour and when melted +and blended add milk and chicken broth, a cupful and a half or more as +desired to make a rich cream sauce. Season with salt and pepper, add the +chicken and, if preferred, one-half cupful of mushrooms cut in pieces +the same size as the chicken. Then brown in butter before adding to the +sauce. Fill the timbales. + +~DEVILED CHICKEN~--Split the chickens down the back and broil until +done, lay on a hot dripping pan and spread on a sauce, scatter fine +crumbs over and set in a quick oven to brown. For the sauce beat a +rounding tablespoon of butter light with one-half teaspoon of mixed +mustard, one teaspoon of vinegar and a pinch of cayenne. + + +~FRICASSED TURKEY OR GOOSE GIBLETS~--Scald and pick giblets. Put them in +a saucepan with a piece of butter, a bunch of parsley, green onions, +thyme, bay-leaf and a few mushrooms; warm these over the fire, with a +sprinkle of flour moistened with stock or water, adding salt and pepper +to taste. Reduce to a thick sauce, adding to it the yolks of two eggs, +and let simmer without boiling. Serve with sprinkling of vinegar. + + +~FRIED CHICKEN~--Cut up two chickens. Put a quarter of a pound of +butter, mixed with a spoonful of flour, into a saucepan with pepper, +salt, little vinegar, parsley, green onions, carrots and turnips, into a +saucepan and heat. Steep the chicken in this marinade three hours, +having dried the pieces and floured them. Fry a good brown. Garnish with +fried parsley. + + +~JELLIED CHICKEN~--For jellied chicken have on hand three pounds of +chicken that has been boiled and cut from the bone in strips. Mix a +quart of rich chicken stock that has been boiled down and cleared with a +teaspoonful each of lemon juice, chopped parsley, a dash of celery salt +and a quarter teaspoonful each of salt and paprika. At the last stir in +a teaspoonful of granulated gelatin that has been dissolved. When the +jelly begins to thicken add the chicken and turn it into a mold. To have +the chicken scattered evenly through the jelly, stand the dish +containing the jelly in a pan of ice and turn in the jelly layer by +layer, covering each with chicken as soon as it begins to thicken. + + +~MARBLED CHICKEN~--Steam a young fowl until tender or cook it gently in +a small amount of water. Cut all the meat from the bones, keeping the +white and dark meat separate. Chop the meat with a sharp knife, but do +not grind it, season with salt and pepper. Press into a mold making +alternate layers of light and dark meat. Strain the broth in which the +fowl was cooked and which should be reduced by cooking to a small +amount, season with salt and pepper, add a tablespoon of butter after +skimming clear of all fat. Pour this broth over the meat and set all in +the ice chest until cold and firm. Unmold and cut in thin slices with a +sharp knife, then if liked garnish with cress and sliced lemon and +serve. + + +~POTTED CHICKEN~--Truss a small broiler in shape and lay in casserole. +Brush it generously with melted butter, put on the cover, and cook +twenty minutes. Now add one cup of rich stock or beef extract dissolved +in hot water to make a good strength. Cover and finish cooking. Serve +uncovered in the same dish with spoonfuls of potato balls, small carrots +sliced and tiny string beans laid alternately round the chicken. The +vegetables should each be cooked separately. + + +~PRESSED CHICKEN~--Cut as for a stew. Skin the feet and place in the +bottom of a stew pan. Arrange the fowl on top, just cover with water, +and cook slowly until tender. Do not let the meat brown. Separate the +dark and light meat and throw away the feet, from which the gluten has +been extracted. Chop liver, skin, heart and gizzard fine. Add these +chopped giblets to a dressing of stale bread crumbs seasoned and +moistened with a little hot water and butter. Arrange the large pieces +of meat around the sides and bottom of a baking dish, alternating dark +and light, and fill alternately with dressing and chicken until the dish +is full. Remove the fat from the water in which the chicken was cooked, +heat boiling hot and pour over the chicken. Put into a press for several +hours and when cold slice. + + +~ROAST CHICKEN~--Having drawn and trussed the chicken put it between +some slices of bacon, take care to fasten the feet to the spit to keep +it together, baste it with its gravy, when well done through, serve with +cress round the dish, season with salt and vinegar. The chicken and +bacon should be covered with buttered paper, until five minutes of the +bird being done, then take off the paper, and finish the roasting by a +very bright fire. + + +~STUFFED CHICKEN~--Put a pint of milk into a saucepan with a good +handful of crumbs of bread and boil until very thick. Set away to cool. +Add to this parsley, chopped green onion, thyme, salt, pepper, piece of +butter and the yolks of four eggs, and place in body of chicken, sewing +up the opening. Roast the chicken between rashers of bacon. + + +~TURKEY GIBLETS A LA BOURGEOISE~--The giblets of turkey consist of the +pinions, feet, neck and gizzard. After having scalded pick them well and +put in a saucepan with a piece of butter, some parsley, green onions, +clove of garlic, sprig of thyme, bay-leaf, a spoonful of flour moistened +with stock, salt and pepper. Brown to a good color. + +~TURKEY TRUFFLES~--Take a fat turkey, clean and singe it. Take three or +four pounds of truffles, chopping up a handful with some fat bacon and +put into a saucepan, together with the whole truffles, salt, pepper, +spices and a bay-leaf. Let these ingredients cook over a slow fire for +three-quarters of a hour, take off, stir and let cool. When quite cold +place in body of turkey, sew up the opening and let the turkey imbibe +the flavor of the truffles by remaining in a day or two, if the season +permits. Cover the bird with slices of bacon and roast. + + +~ANCHOVY STUFFING~--Put some large fine chopped onions into a frying pan +with a little oil or butter and fry them to a light brown. Put them in a +basin and add some breadcrumbs that have been dipped in water and +squeeze quite dry. Then add a small piece of liver of the bird to be +stuffed. The filling of seven or eight salted anchovies, a pinch of +parsley, with a few chopped capers. Work these well together, sprinkle +over a little pepper and thicken the mixture with yolks of eggs, when it +is ready for use. + + +~CHESTNUT STUFFING~--Peel a sound good-sized shallot, chop it up fine, +place it in a saucepan on a hot fire with one tablespoonful of butter +and heat it for three minutes without browning. Then add one-fourth +pound of sausage meat and cook for five minutes longer. Add ten finely +chopped mushrooms and a dozen well pounded cooked peeled chestnuts and +stir all well together, season with one pinch of salt, half pinch of +pepper, one-half saltspoon of powdered thyme, and one teaspoonful of +finely chopped parsley. Let this come to a boil, add one half ounce of +sifted bread crumbs and twenty-five or thirty whole cooked and shelled +chestnuts and mix all well together, being careful not to break the +chestnuts. Allow to cool and then is ready for use. + + +~CHESTNUT STUFFING FOR TURKEY~--Put a dozen or fifteen large chestnuts +into a saucepan of water, and boil them until they are quite tender, +then take off the shells and skins, put into a mortar and pound them. +Put four ounces of shredded beef suet into a basin, stir in one-half +pound of bread crumbs, season with salt and pepper to taste, and squeeze +in a little lemon juice. Mix in a pound of chestnuts and stuffing will +be ready for use. + + +~CHESTNUT STUFFING WITH TRUFFLES~--Remove the dark or outer skins from +some chestnuts, immerse in boiling water for a few minutes, remove the +light skins and boil for about twenty minutes, put in a saucepan one +pound of fat bacon and two shallots, and keep these over the fire for a +few minutes. Then add the whole chestnuts, also one-half pound of +chestnuts previously cut out into small pieces, put in pepper, spices +and salt to taste, and a small quantity of powdered margoram and thyme. +Hold it over the fire a little longer, turning it occasionally. It is +then ready for use. + + +~CHICKEN LIVER STUFFING FOR BIRDS~--Chop a half pound of fat chicken +livers in small pieces and put them in a frying pan, with two finely +chopped shallots, two ounces of fat ham, also chopped thyme, grated +nutmeg, pepper, salt and a small lump of butter. Toss it about over the +fire until partly cooked. Then take it off and leave it until cold. +Pound in a mortar, then it is ready to use. + + +~CHICKEN STUFFING~--Take the heart, liver, and gizzard of a fowl, chop +fine, season to taste and mix with boiled rice, worked up with a little +butter. Stuff the chicken with this. + + +~GIBLET STUFFING FOR TURKEY~--Put the giblets in a saucepan over the +fire with boiling water to cover, sprinkle over a teaspoonful of salt +and a quarter of a teaspoonful of pepper and boil gently until tender. +Save the water in which the giblets were boiled to use for gravy. Chop +the giblets quite fine, put them in a frying pan over the fire with four +ounces of butter, two breakfast cups of stale breadcrumbs and a good +seasoning of salt, pepper and any powdered sweet herbs except sage. Stir +all these ingredients together until they are of a light brown, add a +wine glass of sherry or Madeira wine, and the force meat is ready for +use. + + +~PICKLED PORK STUFFING FOR TURKEYS~--Chop up very fine a quarter of a +pound of fat and lean salted pork, break quite fine a couple of +breakfast cupfuls of bread and put them in a frying pan over the fire +with two heaping tablespoonfuls of butter, fry to a brown and season +with salt, pepper and any sweet herbs except sage. + + +~POTATO STUFFING~--Cut some peeled raw potatoes into slices of moderate +thickness and then cut into squares, rinse with cold water, drain and +place them in a saucepan with a couple of ounces of butter, a chopped +onion and one or two tablespoonfuls of chopped parsley, a little salt +and pepper and grated nutmeg, place the lid on the pan, keeping the pan +at the side of the fire and shaking contents occasionally until nearly +cooked, then chop fine an equal quantity of pig's liver and stir into +the potatoes a few minutes before serving. + +~STUFFING FOR BIRDS~--Peel two large onions, parboil them, then drain +and chop them fine. Soak one breakfast cup of bread crumbs in as much +milk as they will absorb without becoming too soft. Pour four ounces of +butter in a stewpan, place it over the fire, and when the butter is +melted put in the onions, breadcrumbs and one tablespoon of chopped +parsley, pepper and salt to taste. Add a small quantity of grated +nutmeg. Add the beaten yolks of two eggs and stir the mixture over the +fire until it is reduced to a paste, without allowing it to boil. The +stuffing is then ready. It can be made in larger or smaller quantities +according to the number of the birds to be stuffed. + + +~STUFFING FOR BOILED TURKEY OR RABBIT~--Remove the outer peel of one +pound of chestnuts, then put them in boiling water until the inner skins +can easily be removed, then trim them and put them into small lined +saucepan, cover them with broth and boil until the pulp and the broth +has been well reduced. Pass the chestnuts through a fine wire sieve. +Chop fine one-fourth pound of cold boiled fat bacon and mix it with the +chestnut puree, season to taste with salt, pepper and minced lemon peel. +The stuffing will then be ready to serve. + + +~STUFFING FOR DUCKS~--Peel a fair size onion and sour cooking apple, +chop them both very fine, and mix them with six ounces of finely grated +stale breadcrumbs, one scant tablespoonful of sage leaves either +powdered or finely mixed, one tablespoon butter, a little salt and +butter. Bind the whole together with a beaten egg and it is then ready +for the ducks. + + +~STUFFING FOR FISH~--Weigh two pounds of breadcrumbs without the crusts, +and cut it into small squares, mix in one-half tablespoon of powdered +curry and a liberal quantity of salt and pepper. Dissolve six ounces of +butter in one-half pint of warm water and beat in the yolks of four +eggs. Pour the liquid mixture over the bread and stir it well, but do +not mash it. It is then ready to serve. + + +~STUFFING FOR FOWLS~--Trim off the crusts from two pounds of bread, put +the crumbs into a basin of cold water, soak it for five minutes then +turn it onto a sieve and drain well, pressing out the water with a +plate. When nearly dry cut the bread into small squares and season it +well with powdered sage, salt and pepper. Warm one breakfast cupful of +butter, beat in an egg and three teacupfuls of warm water and pour it +over the bread, stirring it lightly, but not mashing it. Allow it to +soak for ten minutes and the stuffing will then be ready to serve. + + +~STUFFING FOR GOOSE~--Roast fifty chestnuts, using care not to let them +burn, remove the inner and outer peels and chop them fine. Chop the +goose's liver, put it in a saucepan with one-half tablespoonful of +chopped parsley, shallots, chives, and a little garlic and about two +ounces of butter, fry them for a few minutes, then put in the chopped +chestnuts with one pound of sausage meat, and fry the whole for fifteen +minutes longer. The stuffing is then ready for use. + + +~STUFFING FOR POULTRY~--Put two handfuls of rice into a saucepan of +water and parboil it, mix in ten or twelve chestnuts peeled or cut into +small slices, one pan full of pistachio nuts and one handful of +currants. Put the mixture in a saucepan with four ounces of butter, stir +it well over the fire until thoroughly incorporated, season with pepper +and salt and if liked a little ground cinnamon, and it is then ready for +use. This stuffing is used for turkeys and other birds or anything else +that is roasted whole. + + +~STUFFING FOR POULTRY GALANTINE~--Cut into squares three pounds of +cooked flesh of either ducks or fowls; peel and chop two hard boiled +eggs and one medium-size onion. Mix all of these together with three +breakfast cupfuls of stale breadcrumbs, three well beaten eggs and +one-half cupful of poultry fat that has been warmed; season to taste +with pepper, salt and sage. After the force meat has been spread in the +boned duck, or other bird, about one cupful of chopped jelly strewn over +it will be an improvement and will set in the force meat. + + +~STUFFING FOR RABBITS~--Peel two onions and boil, when they are tender +drain and mince them. Chop one-half pound pickled pork and few fine +herbs, stir them in with the onions, then stir in the yolks of two eggs +and add a sufficient quantity breadcrumbs to make it fairly consistent. +Season to taste with pepper and salt, using a very little of the latter +on account of the salt in the pork. Then stuffing is ready for use. + + +~STUFFING FOR A SUCKLING PIG AND 'POSSUM~--Put two tablespoonfuls of +finely chopped onions into a saucepan with one teaspoon of oil. Toss +them over the fire for five or six minutes, add eight ounces of rice +boiled in stock, an equal quantity of sausage meat, four or five ounces +of butter, a small quantity of minced parsley, and pepper and salt to +taste. Turn the mixture into a basin and add three eggs to make the +whole into a stiff paste. It is then ready for use. + + +~STUFFING FOR TURKEY (ROASTED)~--To one pound of sifted breadcrumbs add +one-half pound of butter, one pound of boiled and mashed potatoes and a +little summer savory rubbed to a fine powder, add sufficient eggs to +stiffen and season with salt, pepper and grated nutmeg. A little sausage +meat, grated ham and a few oysters or chopped mushrooms may be added; +they are a marked improvement, as are also a few walnuts roasted, +chestnuts and filberts, and the same may also be served in the gravy +with the bird. + + +~STUFFING FOR VEAL~--Trim off the skin and mince fine one-fourth pound +of beef suet. Mix with it one cupful of bread crumbs, one tablespoonful +of chopped parsley, two tablespoons of finely minced ham and the grated +peel of a lemon. Season the stuffing to taste with pepper and salt and +bind it with one beaten egg. It is then ready to use. + + +~TRUFFLE AND CHESTNUT STUFFING~--Peel off the thick outer skin of the +chestnuts, pat them into a saucepan with a bay leaf, a lump of salt, and +plenty of coriander seeds. Cover them with water, and boil until nearly +tender. Drain the chestnuts and peel off the inner skin, for every half +pound of chestnuts, weighed after they are boiled and peeled, allow +one-half pound of bacon, one-quarter pound of truffles, and the +chestnuts all cut up into small pieces; season to taste with salt, +pepper and spices and add a little each of powdered thyme and marjoram; +toss the mixture for a few minutes longer over the fire and it is then +ready for use. + + +~TRUFFLE STUFFING FOR TURKEY~--Brush well one and one-half pounds of +truffles, peel them, mince the peel very fine, cut the truffles into +slices, put them all into a saucepan with one-quarter pound of minced +fat bacon and any obtainable fat from the turkey. Also a good size lump +of butter, with salt and pepper to taste. Cook for ten minutes and let +it get cold before using. A turkey should be stuffed with this three +days before it is cooked, and truffle sauce should accompany it. + + +~ENGLISH STUFFING~--First, take some stale bread (use your own judgment +as to the quantity), and brown it in your oven. Also one onion (red ones +preferred), a quarter of a pound of fresh pork, or sausages, and run it +through your meat grinder with a few stalks of celery; place it in a +saucepan, in which a small lump of butter has been dissolved. Beat one +or two eggs in a pint of sweet milk. Stir all ingredients well. Place +on the fire or in the oven and continue to stir, so as to see that the +onions are cooked. After you have this done set in a cool place; when +the above articles are cold, place inside the turkey. Your seasoning +that you place in the turkey, or make your gravy with, is sufficient. +Roast it in the same way as you have done in the past. + + + + +LUNCH DISHES + + +~BREAD, WITH CREAM CHEESE FILLING~--For this use the steamed Boston +brown bread and a potato loaf of white. Take the crust from the white +loaf, using a sharp knife. Then instead of cutting crosswise cut in thin +lengthwise pieces. Treat the brown loaf in the same way. Butter a slice +of the white bread on one side and do the same with a brown slice. Put +the two buttered sides together with a thin layer of fresh cream cheese +between. Next butter the top of the brown slice of bread, spread again +with cream cheese and lay a second slice of buttered white bread on top. +Repeat until there are five layers, having the white last. Now with a +sharp knife cut crosswise in thin slices. Sometimes the cream cheese +filling can be varied with chopped pistachio nuts or olives, or it can +be omitted entirely. In any case, it is delicate and appetizing. + + +~CHEESE CROQUETTES~--Cut one pound of American cheese into small dice. +Have ready a cupful of very hot cream sauce, made by blending a +tablespoonful each of flour and butter, and when melted adding a scant +cup of hot milk. Stir until smooth and thickened. Add the cheese to this +sauce, also the yolks of two eggs diluted with a little cream. Stir the +whole and let it remain on the stove a moment until the cheese gets +"steady." Season with salt, red and white pepper, and just a grating of +nutmeg. Put this mixture on the ice until cold, then form into small +croquettes and roll in fine bread or cracker crumbs. Dip in beaten egg, +then again roll in the crumbs, drop into boiling fat and cook to a +golden brown. + + +~CHICKEN AND PIMENTO SANDWICHES~--Add to finely minced chicken, roasted +or boiled, an equal amount of pimentos. Moisten with mayonnaise and +spread between wafer thin slices of white or brown bread. A leaf of +lettuce may also be added. + + +~CRESS SANDWICHES~--Take thin slices of rare roast beef and cut into +small pieces. Add an equal quantity of minced watercress dressed with a +teaspoonful of grated horseradish, a little salt and paprika to season, +and enough softened butter or thick cream to moisten. Blend the +ingredients well, and spread between thin slices of buttered graham or +whole wheat bread. Cut in neat triangles, but do not reject the crust. + + +~BANANA SANDWICHES~--Remove the skin and fibers from four bananas, cut +them in quarters and force through a ricer. Mix with the pulp the juice +of half a lemon, a dash of salt and nutmeg and set it away to become +very cold while you prepare the bread. This should be cut in very thin +slices, freed from crusts and trimmed into any preferred shape. Slightly +sweeten some thick cream and add a speck of salt. Spread the bread with +a thin layer of the cream, then with the banana pulp put together and +wrap each in waxed paper, twist the ends, and keep very cold until +serving time. + + +~GERMAN RYE BREAD SANDWICHES~--Put between buttered slices of rye bread +chopped beef, cheese or chicken, and cover with finely chopped pickle, +dill or the plain sour pickle. Another variation of the German sandwich +is a layer of bologna sausage, then a thin layer of pumpernickel covered +with another thin slice of rye bread. Cut into strips half an inch wide +and the length of the slice. + + +~GRILLED SARDINES ON TOAST~--Drain the sardines and cook in a buttered +frying-pan or chafing dish until heated, turning frequently. Place on +oblong pieces of hot buttered toast, and serve. + + +~HAM SANDWICHES~--Chop two cups of ham, using a little fat with the +lean. Mix one tablespoon of flour with enough cold water to make smooth, +add one-half cup of boiling water, and cook five minutes; then add the +ham and one teaspoon of dry mustard. Mix well and press into a bowl or +jar. + +~JAPANESE SANDWICHES~--These are made of any kind of left-over fish, +baked, broiled or boiled. Pick out every bit of skin and bone, and flake +in small pieces. Put into a saucepan with just a little milk or cream to +moisten, add a little butter and a dusting of salt and pepper. Work to a +paste while heating, then cool and spread on thin slices of buttered +bread. + + +~KEDGEREE~--For this take equal quantities of boiled fish and boiled +rice. For a cupful each use two hard boiled eggs, a teaspoonful curry +powder, two tablespoonfuls butter, a half tablespoonful cream, and +salt, white pepper and cayenne to season. Take all the skin and bone +from the fish and put in a saucepan with the butter. Add the rice and +whites of the boiled eggs cut fine, the cream, curry powder and cayenne. +Toss over the fire until very hot, then take up and pile on a hot dish. +Rub the yolks of the boiled eggs through a sieve on top of the curry, +and serve. + + +~SANDWICH FILLINGS~--Other timely and appetizing fillings are green +pepper and cucumber chopped fine and squeezed dry, then seasoned with +mayonnaise, any of the potted and deviled meats seasoned with chopped +parsley or cress with a teaspoonful creamed butter to make it spread, +cheese and chopped spinach moistened with lemon juice and mayonnaise, +veal chopped fine with celery or cress and mayonnaise, Camembert cheese +heated slightly, just enough to spread, a Boston rarebit made with cream +and egg left over scrambled eggs and cress, roast chicken and chopped +dill pickles, cheese and chopped dates or figs, orange marmalade, and +sardines pounded to a paste with a few drops of lemon juice added. + + +~SANDWICHES FROM COLD MUTTON~--Chop very fine, and to each pint add a +tablespoonful of capers, a teaspoonful each chopped mint and salt, a +dash of pepper, and a teaspoonful lemon juice. Spread thickly on +buttered slices of whole wheat bread, cover with other slices of +buttered bread, and cut in triangles. + + +~TONGUE CANAPES~--Cut bread into rounds, toast delicately, spread with +potted tongue. In the centre put a stuffed olive and surround with a row +of chopped beet and another of chopped white of egg. + + +~CORN TOAST~--Toast some slices of stale bread and butter, then pour +over some canned corn, prepared as for the table, sprinkling a little +pepper over it. If you have not already done so. Do not prepare so long +before serving as to soak the bread too much. Peas are also good used +the same way. + + +~TONGUE TOAST~--Mince boiled smoked tongue very fine, heat cream to the +boiling point and make thick with the tongue. Season to taste with +pepper, nutmeg, parsley or chopped green peppers and when hot stir in a +beaten egg and remove from the fire at once. Have ready as many slices +as are required, spread with the creamed tongue and serve at once. If +you have no cream make a cream sauce, using a tablespoonful each of +butter and flour and a cup of milk. + + +~LUNCHEON SURPRISE~--Line buttered muffin cups with hot boiled rice +about half an inch thick. Fill the centers with minced cooked chicken +seasoned with salt and pepper and a little broth or gravy. Cover the +tops with rice and bake in a moderate oven for fifteen minutes. Unmold +on a warm platter and serve with a cream sauce seasoned with celery +salt. If liked, two or three oysters may be added to the filling in each +cup. + + +~SARDINE RAREBIT~--One level tablespoon butter, one-fourth level +teaspoon salt, one-fourth level teaspoon paprika, one level teaspoon +mustard, one cup thin cream or milk, one cup grated cheese, one-fourth +pound can sardines, boned and minced, two eggs, toast or crackers. Melt +the butter, add the salt, paprika, mustard, cream and cheese and cook +over hot water, stirring until the cheese is melted. Then add the +sardines and eggs slightly beaten. When thick and smooth serve on toast +or crackers. + + +~BANANA CROQUETTES~--Remove skins and scrape bananas. Sprinkle with +powdered sugar and moisten with lemon juice. Let stand twenty minutes; +cut in halves crosswise. Dip in egg, then in fine cracker crumbs and fry +in deep fat. When done drain on brown paper. Serve with lemon sauce. + + +~BACON AND GREEN PEPPERS~--Select firm green peppers, cut into rings, +removing all the seeds. Soak for twenty minutes in salted ice water. +Drain and dry and fry in the pan in which the bacon has cooked crisp. +Keep the bacon hot meanwhile. When the peppers are tender heap them up +in the center of a small platter and arrange the slices of bacon around +them. + + +~CHEESE RAMEKINS~--Use two rounding tablespoons of grated cheese, a +rounding tablespoon of butter, one-quarter cup of fine breadcrumbs, the +same of milk, and a saltspoon each of mustard and salt, the yolk of one +egg. Cook the crumbs in the milk until soft, add the stiffly beaten +white of the egg. Fill china ramekins two-thirds full and bake five +minutes. Serve immediately. + + +~CHEESE TIMBALES~--Crumble into timbale cups, alternate layers of bread +and American cheese. Pour over them a mixture of eggs, milk, salt, +pepper and mustard, allowing one egg and a tablespoonful of milk to each +timbale. Cook in the oven or on top of the stove in a shallow pan of hot +water, kept covered. + + +~FRIED BANANAS~--Peel some bananas and cut in halves crosswise, roll in +flour and fry in deep hot fat. Set on end and pour a hot lemon sauce +around them. + + +~MINCED CABBAGE~--Wash a cabbage and lay in cold water for half an hour. +With a sharp knife cut it into strips or shreds, an inch long, then drop +them into iced water. Beat a pint of cream very stiff. Drain the +cabbage, sprinkle lightly with salt, and stir it into the whipped cream, +turning and tossing until it is thoroughly coated with the white foam. +The cabbage should be tender and crisp for this dish. + + +~NUT HASH~--Chop fine cold boiled potatoes and any other vegetables +desired that happen to be on hand. Put them into a buttered frying-pan +and heat quickly and thoroughly, salt to taste, then just before serving +stir in lightly a large spoonful of nut meal for each person to be +served. + + +~PEANUT MEATOSE~--Dissolve one cup of cornstarch in two cups of tomato +juice, add two cups of peanut butter and two teaspoons of salt. Stir for +five minutes, then pour into cans and steam for four or five hours. + + +~REMNANTS OF HAM WITH PEAS~--Cut the ham into small cubes, measure and add +an equal quantity of peas. In using canned peas rinse them well with +cold water and drain. Mix the peas and ham and for one and one-half cups +add a cup of white sauce seasoned with a teaspoon of lemon juice, a dash +each of nutmeg and cayenne and salt to taste. Mix well and add one egg +well beaten. Turn into a buttered baking dish, cover with buttered +breadcrumbs and bake in a hot oven until well browned. + + +~SCOTCH SNIPE~--Four slices bread buttered, one-half box sardines +(one-half pound size), five drops of onion juice, six drops lemon juice, +few grains salt, two level teaspoons grated cheese, one tablespoon thick +cream. Remove the skins and bones from the sardines, mince fine and add +seasonings, cheese and cream. Mix to a paste, spread on bread and heat +thoroughly in the oven. + + +~SQUASH FLOWER OMELET~--Put to soak in cold water. Then boil about fifteen +minutes, strain in a colander and cut up, not too fine. Now a regular +omelet is made but fried in a little bit of olive oil instead of butter, +and just before it is turned over the flowers are spread on top. Brown +quick and turn out on a hot platter. + + +~VEGETABLE ROAST~--Take cooked beans or peas, pass through a colander to +remove the skins, and mix with an equal quantity of finely chopped nut +meats. Season to taste. Put one-half the mixture into a buttered baking +dish, spread over it a dressing made as follows: Pour boiling water on +four slices of zweiback, cover, let stand for a few minutes, then break +them up with a fork and pour over one-half cup of sweet cream, season +with salt and sage. Cover the dressing with the remainder of the nut +mixture, pour over all one-half cup of cream, and bake for one and +one-half hours. Serve in slices with cranberry sauce. + + +~WALNUT LOAF~--One pint of dry breadcrumbs, one and one-half cups of +chopped or ground nut meats, mix well with salt and sifted sage to suit +the taste, add two tablespoons of butter, one beaten egg and sufficient +boiling water to moisten. Form into a loaf and bake in a granite or +earthen dish in a modern hot oven. + + + + +GAME, GRAVY AND GARNISHES + + +~ROASTED CANVAS-BACK DUCK~--Procure a fine canvas-back duck, pick, +singe, draw thoroughly and wipe; throw inside a light pinch of salt, run +in the head from the end of the head to the back, press and place in a +roasting pan. Sprinkle with salt, put in a brisk oven, and cook for +eighteen minutes. Arrange on a very hot dish, untruss, throw in two +tablespoons of white broth. Garnish with slices of fried hominy and +currant jelly. Redhead and mallard ducks are prepared the same way. + + +~BROILED WILD DUCK~--Pick, singe and draw well a pair of wild ducks, +split them down the back without detaching, place them skin downwards on +a dish, season with salt and pepper and pour over two tablespoons of +oil. Boil the birds well in this marinade, place them on a broiler on a +brisk fire, broil for seven minutes on each side. Place them on a hot +dish and cover with maitre d'hotel butter, garnish with watercress, and +serve. + + +~ROAST DUCK WITH ORANGE SAUCE~--Scrape a tablespoonful each of fat, +bacon, and raw onion and fry them together for five minutes. Add the +juice of an orange and a wine-glassful of port wine, the drippings from +the duck and seasoning of salt and pepper. Keep hot without boiling and +serve with roast duck. + + +~CHICKEN GRAVY~--Put into a stockpot the bones and trimmings of a fowl +or chicken with a small quantity of stock and boil them. Add flour and +butter to thicken it, and then place the pot on the side of the stove +and let simmer. Stir well and after the gravy has simmered for some +minutes skim and strain it, and it will be ready to serve. + + +~GRAVY FOR WILD FOWL~--Put into a small saucepan a blade of mace, piece +of lemon peel, two tablespoonfuls each of mushroom catsup, walnut catsup +and strained lemon juice; two shallots cut in slices, two wineglasses of +port wine. Put the pan over the fire and boil the contents; then strain, +add it to the gravy that has come from the wild fowl while roasting. If +there is a large quantity of gravy less wine and catsup will be +necessary. + + +~SALMI OF GAME~--Cut cold roast partridges, grouse or quail into joints +and lay aside while preparing the gravy. This is made of the bones, +dressing, skin, and general odds and ends after the neatest pieces of +the birds have been selected. Put this (the scraps) into a saucepan, +with one small onion minced, and a bunch of sweet herbs, pour in a pint +of water and whatever gravy may be left, and stew, closely covered, for +nearly an hour. A few bits of pork should be added if there is no gravy. +Skim and strain, return to the fire, and add the juice of a half lemon, +with a pinch of nutmeg, thicken with browned flour if the stuffing has +not thickened it sufficiently, boil up and pour over the reserved meat, +which should be put into another saucepan. Warm until smoking hot, but +do not let it boil. Arrange the pieces of bird in heap upon a dish and +pour the gravy over them. + + + + +LENTEN DISHES + + +~ORANGE FOOL~--Take the juice of six oranges, six eggs well beaten, a +pint of cream, quarter of a pound of sugar, little cinnamon and nutmeg. +Mix well together. Place over a slow fire and stir until thick, then add +a small lump of butter. + + +~PLUM PORRIDGE~--Take a gallon of water, half a pound of barley, quarter +of a pound of raisins, and a quarter of a pound of currants. Boil until +half the water is wasted. Sweeten to taste and add half pint of white +wine. + + +~RICE SOUP~--Boil two quarts of water and a pound of rice, with a little +cinnamon, until the rice is tender. Take out the cinnamon and sweeten +rice to taste. Grate half a nutmeg over it and let stand until it is +cold. Then beat up the yolks of three eggs, with half a pint of white +wine, mix well and stir into the rice. Set over a slow fire, stirring +constantly to prevent curdling. When it is of good thickness it is ready +to serve. + + +~RICE MILK~--Boil half pound of rice in a quart of water, with a little +cinnamon. Let it boil until the water is wasted, taking great care it +does not burn. Then add three pints of milk and the yolk of an egg. Beat +up and sweeten to taste. + + +~FORCED MEAT BALLS FOR TURTLE SOUP~--Cut off a very small part of the +vealy part of a turtle, mince it very fine and mix it with a very small +quantity of boned anchovy and boiled celery, the yolks of one or two +hard-boiled eggs, and two tablespoons of sifted breadcrumbs, with mace, +cayenne pepper and salt to taste, a small quantity of warm butter, and +well beaten egg. Form the paste into balls, plunge them into a +frying-pan of boiling butter or fat, fry them to a good color, and they +are ready. They should be added to the soup hot. + + +~TRUFFLES FOR GARNISH~--Choose large round truffles, wash them +thoroughly and peel them, and put the required number into a saucepan, +pour over them enough chicken broth or champagne to nearly cover them, +add an onion stuck with three or four cloves, a clove of garlic, a bunch +of sweet herbs, and a little of the skimmings of the chicken broth or +fat. Place the pan on the fire and boil for fifteen minutes with the lid +on, then remove from the fire, and let the truffles cool in their +liquor. Remove them, drain, and they are ready for use. Another way to +fix them is to boil them ten minutes and cut them into various shapes. +The trimmings from them as well as the liquor may be used in making +sauce. + + +~FRIED PARSLEY~--Carefully pick the stems from the parsley, dry it on a +cloth, put into a frying basket, then into hot fat. Be careful that the +fat is not too hot. Fry for a few minutes. + + +~BEEF MARROW QUENELLES~--Put one-half pound beef marrow into a basin, +with an equal quantity of breadcrumbs, add two tablespoons of flour; +salt and pepper to taste. Work it into a smooth paste with the yolks of +six eggs and the whites of one. Take it out a little at a time and poach +in boiling salted water, drain, trim, and serve very hot. + + +~CALF'S LIVER QUENELLES~--Steep a thick layer of bread in milk, until +well soaked, then squeeze and mix with half a pound of finely ground +calf's liver, and season with parsley, chives and lemon peel in small +quantities, and all finely ground. Dust in salt and pepper and a +tablespoonful of flour. Bind the mixture with beaten eggs. Divide the +mixture with a tablespoon into small quantities and shape each one like +an oval. Plunge the ovals into a saucepan of boiling water and boil for +a half an hour. Chop some bacon, place it in a frying-pan with a lump of +butter and fry until brown. When the quenelles are cooked pour the hot +bacon and fat over them, and serve. + + +~CHICKEN QUENELLES~--Mix together one teacupful each of breadcrumbs and +finely pounded cooked chicken. Season highly with salt and cayenne and +bind with raw egg yolks. Mold into pieces about the size and shape of an +olive, between two spoons. Roll in egg and cracker dust and fry them, or +poach them in boiling broth or water until they float, and use them as +desired. + + + + +MISCELLANEOUS + + +~BEAUREGARD EGGS~--Two level tablespoons butter, two level tablespoons +flour, one-half level teaspoon salt, one cup milk, four hard-boiled +eggs. Make a white sauce of the butter, flour, salt and milk, and add +the whites of the eggs chopped fine. Cut buttered toast in pointed +pieces and arrange on a hot plate to form daisy petals. Cover with the +sauce and put the egg yolks through a ricer into the center. + + +~EGG AND POTATO SCALLOP~--Fill a buttered baking dish with alternate +layers of cold boiled potatoes sliced thin, hard-boiled eggs also +sliced, and a rich white sauce poured over each layer. Cover the top +with buttered crumbs and set in the oven until the crumbs are browned. + + +~EGGS SCRAMBLED IN MILK~--Half pint of milk, five eggs. Heat the milk in +a saucepan and when it is just at the boiling point stir in the eggs, +which should have been beaten enough to mix them thoroughly. Stir +steadily until they thicken, add a half teaspoonful of salt and serve at +once. + + +~EGG WITH WHITE SAUCE FOR LUNCHEON~--Cut stale bread into one-fourth +slices and shape into rounds, then saute in olive oil. Arrange on a hot +platter and on each place a French poached egg. Cover with Marnay sauce, +sprinkle with buttered breadcrumbs and put in oven just long enough to +brown crumbs. For the Marnay sauce, cook one and one-half cups of +chicken stock with one slice of onion, one slice carrot, bit of bay +leaf, a sprig of parsley and six peppercorns until reduced to one cup, +then strain. Melt one-fourth cup of butter, add one-fourth cup flour, +and stir until well blended, then pour on gradually while constantly +heating the chicken stock and three-fourths cup scalded milk. Bring to +the boiling point and add one-half teaspoon salt, one-eighth teaspoon +paprika, two tablespoons of Parmesean cheese and one-half cup goose or +duck liver, cut in one-third inch cubes. + + +~LIGHT OMELET~--Separate your eggs and beat the yolks until thick and +light colored, adding a tablespoonful cold water for each yolk and a +seasoning of salt and pepper. Beat the whites until they are dry and +will not slip from the dish, then turn into them the beaten yolks, +folding carefully until thoroughly blended. Have the pan hot and butter +melted, turn in the mixture, smothering it over the top, cover and place +on asbestos mat on top of stove until well risen, then uncover and set +in the oven to dry. Try it with a heated silver knife thrust in the +middle. When done, cut across the middle, fold and turn out, dust with +sugar, glaze and serve quickly. + + +~OMELET FOR ONE~--Beat the yolks of two eggs until creamy, add four +tablespoons of milk and saltspoon of salt. Add the whites beaten stiff +and put into a hot pan in which a rounding teaspoon of butter is melted. +The mixture should begin to bubble almost at once; cook three or four +minutes, slipping a knife under now and then to keep the under side from +burning. When the top begins to set, fold it over and turn on a hot +platter. + + +~SCRAMBLED EGGS WITH MUSHROOMS~--Pare, wash and slice half a pound of +fresh mushrooms, put them in a sautoir; cover, shake the sautoir once in +awhile and cook ten minutes. Break and beat five or six eggs in a +saucepan, adding seasoning of salt, pepper, nutmeg and one-half ounces +of butter cut into bits. Add the mushrooms, set over the fire, stir +constantly with wooden paddle, and when eggs are thick and creamy turn +into a heated dish, garnish with toasted bread points, and serve at +once. + + +~SCRAMBLED EGGS WITH PEPPERS~--Scrambled eggs on toast with chopped +sweet green peppers make an excellent breakfast dish. Toast four slices +of bread, butter, and put where the platter on which they are arranged +will keep hot. Put a tablespoonful of butter in a hot frying-pan, as +soon as it bubbles turn in half a dozen eggs which have been broken into +a bowl, and mix with half a dozen tablespoonfuls of water. As the whites +begin to set, whip together quickly with a silver knife. Sprinkle over +the top two finely cut peppers from which the seeds have been removed, +stir through the eggs, let the whole cook a half minute, then pour over +the slices of toast, garnish with sprigs of parsley, and serve at once. + + +~SCOTCH EGGS~--Shell six hard-boiled eggs and cover with a paste made of +one-third stale breadcrumbs cooked soft in one-third cup milk, then mix +with one cup lean boiled ham minced very fine and seasoned with cayenne +pepper, one-half teaspoon mixed mustard and one raw egg beaten. Roll +slightly in fine breadcrumbs and fry in hot deep fat a delicate brown. + + +~BANANAS WITH OATMEAL~--Add a teaspoonful of salt to a quart of rapidly +boiling water and sprinkle in two cups of rolled oatmeal. Set the +saucepan into another dish of boiling water (double boiler), cover and +cook at least one hour. Longer cooking is preferable. Have ready half a +banana for each person to be served. The banana should be peeled and cut +in thin slices. Put a spoonful of the hot oatmeal over the bananas in +the serving dishes. Pass at the same time sugar and milk or cream. Other +cereals may be served with bananas in the same way. + + +~SPAWN AND MILK~--Have the water boiling fast. Salt to taste, then +holding a handful of meal high in the left hand, let it sift slowly +between the fingers into the bubbling water, stirring all the time with +the right hand. Stir until a thin, smooth consistency obtains, then push +back on the fire where it will cook slowly for several hours, stirring +occasionally with a "pudding stick" or wooden spoon. It will thicken as +it cooks. Serve in bowls with plenty of good rich milk. + + +~BOILED SAMP~--Soak two cupfuls over night in cold water. In the morning +wash thoroughly, cover with boiling water, and simmer gently all day. Do +not stir, as that tends to make it mushy, but shake the pot frequently. +As the water boils away add more, but not enough to make much liquid. +About a half hour before serving add a cupful rich milk, tablespoon +butter, and salt to season. Let this boil up once, and serve hot. + + +~MOLDED CEREAL WITH BANANA SURPRISE~--Turn any left-over breakfast +cereal, while still hot, into cups rinsed in cold water, half filling +the cups. When cold, scoop out the centers and fill the open spaces with +sliced bananas, turn from the cups onto a buttered agate pan, fruit +downward, and set into a hot oven to become very hot. Remove with a +broad-bladed knife to cereal dishes. Serve at once with sugar and cream +or milk. + + +~THICKENED BUTTER~--Place in a saucepan the yolks of a couple of eggs. +Break them gently with a spoon, adding four ounces of butter, melted but +not browned. Set the pan over a slow fire, stirring until of the +required consistency. + + +~SHRIMP BUTTER~--Pick and shell one pound of shrimps, place them in a +mortar and pound, add one-half pound of butter when well mixed; pass the +whole through a fine sieve. The butter is then ready for use. + + +~SARDINE BUTTER~--Remove the skins and bones from seven or eight +sardines; put them in a mortar and pound until smooth. Boil two large +handfuls of parsley until tender, squeeze it as dry as possible, remove +all stalks and stems and chop it. Put the parsley in the mortar with the +fish and four ounces of butter, then pound again. When well incorporated +mold the butter into shapes. Keep on ice until ready for serving. +Excellent for hot toast. + + +~MAITRE D'HOTEL BUTTER~--Quarter of a pound of butter, two +tablespoonfuls of chopped parsley, salt and pepper and juice of two +lemons. Mix thoroughly and keep in cool place. + + +~CAULIFLOWER IN MAYONNAISE~--Select some large, cold boiled cauliflowers +and break into small branches, adding a little salt, pepper and vinegar +to properly season. Heap them on a dish to form a point. Surround with a +garnish of cooked carrots, turnips and green vegetables, pour some white +mayonnaise sauce over all, and serve. + + +~SARDINE COCKTAIL~--Drain and skin one-half box boneless sardines and +separate into small pieces. Add one-half cup tomato catsup, mixed with +two teaspoons Worcestershire sauce, one-half teaspoon tabasco sauce, the +juice of one lemon, and salt to taste. Chill thoroughly and serve in +scallop shells, placing each shell on a plate of crushed ice. + + +~SAUCE FOR VARIOUS SHELLFISH IN THE SHAPE OF COCKTAIL~--For the truffle +sauce melt three tablespoons of butter, add three tablespoons of flour, +and stir until well blended, then pour on gradually while heating +constantly one cup milk and one-half cup heavy cream. Bring to the +boiling point and add two chopped truffles, two tablespoons Madeira +wine, salt and pepper to taste. + + +~BAKED MILK~--Put fresh milk into a stone jar, cover with white paper +and bake in a moderate oven until the milk is thick as cream. This may +be taken by the most delicate stomach. + + +~MINT VINEGAR~--Fill in a wide-mouthed bottle or a quart fruit jar with +fresh mint leaves, well washed and bruised a little. Let the leaves fall +in without pressing. Fill the jar with cider vinegar, put on the +rubber, and turn the cover tightly. Let stand three weeks, uncover, and +drain off the vinegar into bottles and keep well corked. + + +~BLACKBERRY VINEGAR~--Mash the berries to a pulp in an earthenware or +wooden vessel. Add good cider vinegar to cover and stand in sun during +the day and in the cellar at night, stirring occasionally. Next morning +strain and add the same amount fresh berries. Crush and pour the whole, +the strained juice, and set in the sun again all day and in the cellar +at night. The third day strain to each quart of the juice one pint water +and five pounds sugar. Heat slowly and when at boiling point skim, and +after it boils strain and bottle. + + +~HOMEMADE VINEGAR~--For pineapple vinegar, cover the parings and some of +the fruit, if you wish, with water. A stone crock or glass jar is the +best receptacle for this purpose. Add sugar or sirup, according to the +condition of the fruit, and set in the sun where it can ferment +thoroughly. Skim frequently to remove all impurities, and when as acid +as desired, strain and bottle. Gooseberry vinegar is made by crushing +gooseberries not quite ripe, covering with cold water (three quarts of +water to two of fruit) and allowing it to stand for two days. Press and +strain. Allow a pint of sugar and half a yeast cake to each gallon of +the liquid. Set in the sun, and when the fluid has worked clear, strain +and leave in a warm place until as sharp as desired. A cloth should be +tied over the top of the jar to keep out insects and dust. + + +~SAMP AND BEANS~--Soak a quart of the samp and a scant pint pea beans +over night in cold water, each in a separate vessel. In the morning put +the samp over to cook in a large pot, covering with fresh boiling water. +Simmer gently about two hours, protecting from scorch, by an asbestos +mat and a frequent shaking of the pot. As the samp commences to swell +and the water dries out add more. After two hours add the beans that +have been soaking, together with a pound of streaked salt pork. Season +with salt and pepper and continue the cooking all day, shaking +frequently. Just before serving add butter and more salt if it needs it. + + +~DRESSING FOR ITALIAN RAVIOLI~--Nine eggs beaten very light. One quart +of spinach boiled and drained until dry. Chop very fine. Add salt and +pepper to taste, one cup grated American cream cheese, little nutmeg, +one-half pint breadcrumbs soaked in milk, two tablespoonfuls olive oil, +three tablespoonfuls of cream. Cracker meal enough to thicken. + + +~NOODLE DOUGH FOR ITALIAN RAVIOLI~--Make noodle crust as you would for +noodles. Roll very fine and cover half the crust with ravioli dressing +half-inch thick. Turn over the other half to cover. Mark in squares as +shown in figure. + +Cut with a pie cutter after marking. Drop one by one in salted boiling +water, cook about twenty minutes, drain and arrange on platter and +sprinkle each layer with grated cheese and mushroom sauce. + + +~BOLOGNA SAUSAGE~--Chop fine one pound each of beef, pork, veal and fat +bacon. Mix with three-fourths of a pound of fine chopped beef suet and +season with sage, sweet herbs, salt and pepper. Press into large skins +thoroughly cleaned and soaked in cold salt water for several hours +before being used, fasten tightly on both ends and prick in several +places. Place in a deep saucepan, cover with boiling water, simmer +gently for an hour, lay on straw to dry and hang. + + +~LEMON JELLY~--Grate two lemons and the juice of one. The yolks of three +eggs, two cups of sugar. Butter, the size of an egg. Boil until thick. + + +~MARGARETTES~--One half-pound of peanuts, one pound of dates chopped +fine. One cup of milk in the dates and boil, add peanuts. Make a boiled +icing. Take the long branch crackers, spread the filling between the +crackers, put on the icing and put in the oven to brown. + + + + +VEGETABLES + + +~BRUSSELS SPROUTS~--Wash well in salted water about two pounds of +Brussels sprouts and pick them over well. Place them on a fire in a +saucepan filled with water, a little salt and bicarbonate of soda. With +the lid off boil fast till tender; about twenty to twenty-five minutes. +When done drain them and dry on a cloth. Put in a large saucepan a +good-sized lump of butter and a little salt and pepper. Toss the sprouts +in this until they become quite hot again, but do not fry them. Serve on +a quartered round of buttered toast. + + +~BRUSSELS SPROUTS MAITRE D'HOTEL~--Boil the sprouts and then place them +in a saucepan with a lump of butter and beat them well. Put half a pound +of fresh butter in a pan with two tablespoonfuls of chopped parsley, the +juice of a couple of lemons, a little salt and white pepper and mix +together well with a spatula, and when it boils stir quickly. Place the +sprouts on a dish and turn the sauce over them. + + +~BRUSSELS SPROUTS SAUTED~--One pound of Brussels sprouts should be +thoroughly washed and boiled and then put into a pan over the fire +together with a good-sized lump of butter, a little salt, and toss for +eight minutes. Sprinkle over them a little chopped parsley, and serve +when done. + + +~BAKED MUSHROOMS IN CUPS~--Peel and cut off the stalks of a dozen or +more large fat mushrooms, and chop up fine. Put the trimmings in a +stewpan with some water or clear gravy, and boil well. When nicely +flavored strain the liquor, return it to the stewpan with the mushrooms +and a moderate quantity of finely chopped parsley, season to taste with +salt and pepper, and boil gently on the side of the stove for nearly +three-quarters of an hour. Beat four eggs well in one-half teacupful of +cream, and strain. When the mushrooms are ready move the stewpan away +from the fire and stir in the beaten eggs. Butter some small cups or +molds, fill each with the mixture, and bake in a brisk oven. Prepare +some white sauce; when baked turn the mushrooms out of the molds on a +hot dish, pour the sauce around them, and serve. + + +~BOILED CHESTNUTS SERVED AS VEGETABLES~--Peel off the outside skin of +the chestnuts and steep them in boiling water until the skin can be +easily removed, and throw them into a bowl of cold water. Put two ounces +of butter into a saucepan with two tablespoons of flour and stir the +whole over a fire until well mixed. Then pour in one-half pint or more +of clear broth and continue stirring over the fire until it boils. +Season with salt, throw in the chestnuts and keep them simmering at the +side of the fire until tender. When served in this way they make a good +vegetable for roasted meat or poultry, particularly turkey. + + +~BOILED CORN~--Choose short, thick ears of fresh corn, remove all the +husks except the inner layer: strip that down far enough to remove the +silk and any defective grains and then replace it, and tie at the upper +end of each ear of corn. Have ready a large pot half full of boiling +water, put in the corn and boil steadily for about twenty minutes, if +the ears are large, and fifteen minutes if they are small. Remove from +the boiling water, take off the strings, and serve hot at once. If +desirable, the inner husk may be removed before serving, but this must +be done very quickly, and the ears covered with a napkin or a clean +towel to prevent the heat from escaping. Serve plenty of salt, butter +and pepper with the corn. These may be mixed by heating them together, +and serve in a gravy bowl. + + +~BOILED ONIONS WITH CREAM~--Peel twelve medium-sized onions, pare the +roots without cutting them, place in a saucepan, cover with salted +water, add a bunch of parsley, and boil for forty-five minutes; take +them from the saucepan, place them on a dish, covering with two gills of +cream sauce, mixed with two tablespoonfuls of broth, garnish, and serve. + + +~CORN FRITTERS~--Prepare four ears of fresh corn by removing the outer +husks and silks; boil and then drain well. Cut the grains from the cobs +and place in a bowl, season with salt and pepper, add one-fourth pound +of sifted flour, two eggs and a half pint of cold milk. Stir vigorously, +but do not beat, with a wooden spoon for five minutes, when it will be +sufficiently firm; butter a frying-pan, place it on a fire, and with a +ladle holding one gill put the mixture on the pan in twelve parts, being +careful that they do not touch one another, and fry till of a good +golden color, cooking for four or five minutes on each side. Dress them +on a folded napkin, and serve. + + +~BROILED EGGPLANT~--Peel an eggplant and cut it into six slices each +half an inch thick. Put them into a dish and season with salt and pepper +and pour over them one tablespoon of sweet oil. Mix well and arrange the +slices of the eggplant on a broiler and broil on each side for five +minutes, then place on a dish which has been heated and pour over a gill +of maitre d'hotel sauce, and serve. + + +~FRIED EGGPLANT~--Select a nice large eggplant, peel, remove the seeds, +and cut into pieces about one and one-half inches long and +three-quarters of an inch wide. Put them on a plate, sprinkle well with +salt and leave standing for an hour or so. Then wrap the pieces in a +cloth and twist it around so as to squeeze as much juice as possible +from them without breaking. Sprinkle over with flour, covering each side +well, and place them in a frying basket. Put a large lump of fat in a +stewpan and when it boils put in the basket. As each plant is nicely +browned take out of the basket, sprinkle with salt and lay on a sheet of +paper in front of a fire so as to drain as free as possible from fat. +Serve on a napkin spread over a hot dish. + + +~EGGPLANT FRITTERS~--Boil the eggplant in salted water mixed with a +little lemon juice. When tender, skin, drain and mash them. For every +pint of pulp, add one-half breakfast cup full of flour, two well beaten +eggs, and season with salt and pepper to taste. Shape into fritters and +fry in boiling fat until brown. + + +~BROILED MUSHROOMS ON TOAST~--Trim off the stalks of the required +quantity of large mushrooms, peel, score them once across the top, place +them on a gridiron and grill over a slow fire, turning when done on one +side. Trim the crusts off some slices of bread and toast on both sides. +Cut rounds out of the toast the same size as the mushrooms, butter them +and place a mushroom on each. Put a lump of butter in each mushroom and +sprinkle over with salt and pepper. Place a fancy dish-paper on a hot +dish, and serve the mushrooms-on-toast, with a garnish of fried parsley. + + +~DEVILED MUSHROOMS~--Cut off the stalks even with the head and peel and +trim the mushrooms neatly. Brush them over inside with a paste brush +dipped in warm butter, and season with salt and pepper, and a small +quantity of cayenne pepper. Put them on a gridiron and broil over a +clear fire. When cooked put the mushrooms on a hot dish, and serve. + + +~MUSHROOMS IN CREAM~--Peel and trim the required quantity of mushrooms. +Put some cream in a pan over the fire and season with pepper and salt to +taste. Rub the mushrooms in salt and pepper, and as quickly as the cream +comes to a boil put them in and let boil for four minutes. Serve hot. + + +~BOILED SPANISH ONIONS~--Boil Spanish onions in salted water thirty +minutes. Drain and add butter or drippings, salt and pepper, covering +the pan to prevent steam from escaping. Cook slowly for about three +hours, basting frequently with drippings. Care should be taken that they +do not burn. + + +~BAKED ONIONS~--Put six large onions into a saucepan of water, or water +and milk in equal proportions, add salt and pepper and boil until +tender. When done so they can be easily mashed work them up with butter +to the consistency of paste, cover with breadcrumbs, and bake in a +moderate oven. If preferred they may be boiled whole, put in a baking +dish covered with butter and breadcrumbs, then baked. + + +~FRIED ONIONS~--Peel and slice into even rounds four medium-sized +onions. Place them first in milk then in flour, fry in very hot fat for +eight minutes. Remove them carefully and lay on a cloth to dry. Place a +folded napkin on a dish, lay the onions on, and serve very hot. Garnish +with fried parsley. + + +~GLAZED ONIONS~--Peel the onions and place in a saucepan with a little +warmed butter, add sugar and salt to taste, pour over a little stock. +Place over a moderate fire and cook slowly till quite tender and the +outside brown. Remove and serve on a dish. A little of the liquor, +thickened with flour, may be served as a sauce. + + +~FRIED SPANISH ONIONS~--Peel and slice two pounds of Spanish onions. +Place them in a hot frying-pan, containing two heaping tablespoonfuls of +butter, add salt and pepper. + + +~BOILED OYSTER PLANT~--Scrape a bunch of oyster plants, dropping into +cold water to which a little vinegar has been added. Cut in small pieces +and boil in salted water until tender. Season with butter, pepper and +cream. Cream may be omitted if desired. + + +~BROILED POTATOES~--Peel a half dozen medium-sized cooked potatoes, +halve them and lay upon a dish, seasoning with a pinch of salt, and +pour over them two tablespoons of butter and roll them thoroughly in it. +Then arrange them on a double broiler, and broil over a moderate fire +for three minutes on each side. Serve in a folded napkin on a hot dish. + + +~PARSNIP FRITTERS~--Peel and boil some parsnips until tender, then drain +thoroughly and mash, mixing in with them two beaten eggs, salt to taste, +and sufficient flour to bind them stiffly. Divide and mold the mixture +into small round cakes with floured hands. Put a large piece of butter +into a stewpan, place on the fire and let it boil. Then put in the cakes +and fry to a nice golden brown color. Take out and drain them, and serve +on a napkin spread over a hot dish, with a garnish of fried parsley. + + +~MASHED PARSNIPS~--Wash and scrape some parsnips, cut in pieces +lengthwise, put them in a saucepan with boiling water, a little salt and +a small lump of drippings. Boil till tender, remove and place in a +colander to drain, and press all the waste out of them. Mash them till +quite smooth with a wooden spoon, put them in a saucepan with a +tablespoonful of milk or a small lump of butter, and a little salt and +pepper; stir over the fire until thoroughly hot again, turn out on to a +dish, and serve immediately. + + +~POTATO BALLS~--Mash thoroughly a pound of boiled potatoes and rub them +through a wire sieve. Mix in a quarter of a pound of grated ham, a +little chopped parsley, and a small onion chopped very fine, together +with a small quantity of grated nutmeg, and the beaten yolks of two +eggs. Roll this mixture into balls of equal size, then roll in flour and +egg-breadcrumbs, and fry in dripping or brown them in the oven, and +serve on a hot dish. + + +~POTATOES AND ONIONS SAUTED~--Take an equal amount of small new potatoes +and onions of equal size, peel and place in a saute pan with a +good-sized piece of butter, tossing them over the fire for a quarter of +an hour, being careful not to let them burn. Put in enough water to half +cover the vegetables, add a little salt and pepper, place the lid over +the pan and stew gently for half an hour, then squeeze a little lemon +juice in it and turn on a hot dish, and serve. + + +~POTATOES LYONNAISE~--Cut into round slices eight boiled potatoes, lay +in a frying-pan with an ounce and a half of butter and the round slices +of a fried onion, seasoning with a pinch each of salt and pepper. Cook +for six minutes, or until they become well browned, tossing them all the +while. Sprinkle over with a small quantity of chopped parsley, and +serve. + + +~STEWED MUSHROOMS~--Peel and remove the stalks from some large +mushrooms, wash and cut them into halves; put two ounces of butter into +a small lined saucepan with two tablespoonfuls of flour and stir this +over the fire, then mix in by degrees one and one-half breakfast cupfuls +of milk; while boiling and after being thickened, put in the mushrooms. +Season to taste with salt, pepper and a small quantity of powdered mace, +and stew gently on the side of the fire until tender. When cooked turn +the mushrooms on to a hot dish, garnish with some croutons of bread that +have been fried to a nice brown, and serve. + + +~STUFFED ONIONS, STEAMED~--Peel eight large onions and boil for ten +minutes, and salt them slightly. Remove them from the fire, drain quite +dry, push about half the insides out; chop the parts taken out very +small, together with a little sausage meat; add one teacupful of +breadcrumbs, one egg, and salt and pepper to taste. Put this mixture +into the cavity in the onions, piling a little on the top and bottom so +that none shall be left. Arrange them in a deep pan. Put them in a +steamer over a saucepan of water and steam for one hour and a half. Put +the pan in the oven to brown the tops of the onions, adding one +breakfast cupful of butter to prevent burning. Arrange them tastefully +on a dish, and serve hot. + + +~POTATO CROQUETTES~--Take four boiled potatoes and add to them half +their weight in butter, the same quantity of powdered sugar, salt, +grated peel of half a lemon and two well beaten eggs. Mix thoroughly and +roll into cork-shaped pieces and dip into the beaten yolks of eggs, +rolling in sifted breadcrumbs. Let stand one hour and again dip in egg +and roll in crumbs. Fry in boiling lard or butter. Serve with a garnish +of parsley. + + +~CREAMED POTATOES~--Cut into cubes or dices about half a pound of boiled +potatoes and place in a shallow baking pan. Pour over them enough milk +or cream to cover them and put in the oven or on the side of the stove +and cook gently until nearly all the milk is absorbed. Add a +tablespoonful of butter, a teaspoonful each of finely chopped parsley, +and salt, and half a saltspoonful of pepper, mixed well together. When +they have become thoroughly warmed turn into a dish, and serve +immediately. + + +~APPLES AND ONIONS~--Select sour apples, pare, core and thinly slice. +Slice about half as many onions, put some bacon fat in the bottom of a +frying-pan and when melted add the apples and onions. Cover the pan and +cook until tender, cooking rather slowly. Sprinkle with sugar, and serve +with roast pork. + + +~BACON AND SPINACH~--Line a pudding dish with thin slices of raw bacon. +Take boiled spinach, ready for the table, season with butter, salt and +pepper. Take also some boiled carrots, turnips and onions. Whip up the +yolk of an egg with pepper and salt, and stir into the carrots and +turnips. Arrange the vegetables alternately in the dish and partially +fill with boiling water. Steam for an hour. Turn out on a flat dish, and +serve with a rich brown gravy. + + +~BOILED CELERY~--Trim off the tops of the celery about one-third of +their length, and also trim the roots into rounding shape. Save the tops +for making cream of celery and for garnishes, cook the celery in salted +water until tender, drain, lay on toast, and pour a cream sauce over. + + +~BOSTON BAKED BEANS~--Pick over a quart of small pea beans, wash +thoroughly and soak over night in warm water. In the morning parboil +them until the skins crack open. Pour off the water. Put into the bottom +of a glazed earthenware pot, made expressly for the purpose, a pint of +hot water in which have been dissolved a half tablespoonful salt, two +tablespoonfuls molasses, a half teaspoonful mustard, and a pinch of +soda. Pack in the beans until about a third full, then place in it a +pound (or less, if preferred) of streaked pig pork, the skin of which +has been scored. Cover with a layer of beans, letting the rind of the +pork just show through. Now add enough more seasoned hot water to cover +the beans, and bake covered in a slow oven all day or night. When done +the beans should be soft, tender and moist but brown and whole, and the +pork cooked to a jelly. + + +~BREADED POTATO BALLS~--Pare, boil and mash potatoes and whip into three +cups of potato three level tablespoons of butter, two tablespoons of hot +milk, salt and pepper to taste; also two teaspoons of onion juice and +two level tablespoons of chopped parsley, one-quarter cup of grated mild +cheese and two well-beaten eggs. Beat well and set aside to cool. Mold +into small balls, roll each in beaten egg, in fine stale breadcrumbs, +and then fry in deep hot fat. + + +~CABBAGE AND CHEESE~--Boil the cabbage in two waters, then drain, cool +and chop. Season well with salt and pepper and spread a layer in a +buttered baking dish. Pour over this a white sauce made from a +tablespoonful each of flour and butter and a cup of milk. Add two or +three tablespoonfuls of finely broken cheese. Now add another layer of +cabbage, then more of the white sauce and cheese, and so on until all +the material is used. Sprinkle with fine crumbs, bake covered about half +an hour, then uncover and brown. + + +~CAULIFLOWER AU GRATIN~--Select a firm, well-shaped cauliflower, and +after the preliminary soaking in cold salt water throw into a kettle of +boiling water and cook half an hour, until tender. Drain, pick off the +flowers and lay to one side, while you pick the stalks into small +pieces. Lay on the bottom of a rather shallow buttered baking dish, +sprinkle with pepper, grated cheese and cracker crumbs. Dot with pieces +of butter. Add a little milk, then a layer of the flowerets and another +sprinkling of milk, cheese and pepper. + + +~CAULIFLOWER FRITTERS~--Soak and boil the cauliflower in the usual way, +then separate into flowers. Dip each piece into a thin batter, plunge +into boiling fat and fry a delicate brown. Serve very hot on napkins. If +preferred, the pieces may be dipped into a mixture of salt, pepper, +vinegar and oil, then fried. + + +~CREAMED SPAGHETTI~--Have two quarts of water boiling in a kettle and +one-third of a pound of spaghetti. Hold a few pieces of the spaghetti at +a time in the water and as the ends soften turn them round and round and +down into the kettle. When all are in the water put on a cover and cook +the spaghetti twenty minutes, then drain. + +Make a cream sauce with a rounding tablespoon each of flour and butter +and one cup of cream. Season with one-half teaspoon of salt and a few +grains of pepper. Stir in the spaghetti cut in inch pieces, turn on to a +dish, and sprinkle with finely grated cheese. + + +~FRIED CORN~--Cut the corn off the cob, leaving the grains as separate +as possible. Fry in just enough butter to keep it from sticking to the +pan, stirring very often. When nicely browned add salt and pepper and a +little rich cream. Do not set near the fire after adding the cream. + + +~FRIED TOMATOES~--Wipe some smooth solid tomatoes and slice and fry in a +spider with butter or pork fat. Season well with salt and pepper. + + +~GLAZED CARROTS WITH PEAS~--Wash, scrape and cut three medium-sized +carrots in one-fourth inch slices, then, in cubes or fancy shapes, drain +and put in saucepan with one-half cup butter, one-third cup sugar, and +one tablespoon fine chopped fresh mint leaves. Cook slowly until glazed +and tender. Drain and rinse one can French peas and heat in freshly +boiling water five minutes. Again drain and season with butter, salt and +pepper. Mound peas on hot dish and surround with carrots. + + +~GLAZED SWEET POTATOES~--Put two rounding tablespoons of butter and one +of sugar into a casserole and set on the back of the range to heat +slowly. When hot lay in raw, pared sweet potatoes cut in halves, +lengthwise. Dust with salt and pepper and put in another layer of +seasoned potatoes and enough boiling water to stand one-half inch deep +in the dish. Put on the close-fitting cover and set in the oven to cook +slowly. When the potatoes are tender serve in the same dish with the +sweet sauce that will not be entirely absorbed in the cooking. This way +of preparing sweet potatoes pleases the Southern taste, which demands +sugar added to the naturally sweet vegetable. + + +~GLAZED SWEET POTATOES~--Sweet potatoes, like squash and peas, lose a +little of their sweetness in cooking, and when recooked it is well to +add a little sugar. Slice two large cooked sweet potatoes and lay in a +small baking dish, sprinkle with a level tablespoon of sugar and a few +dashes of salt and pepper, add also some bits of butter. Pour in +one-half cup of boiling water, bake half an hour, basting twice with the +butter and water. + + +~GREEN MELON SAUTE~--There are frequently a few melons left on the vines +which will not ripen sufficiently to be palatable uncooked. Cut them in +halves, remove the seeds and then cut in slices three-fourths of an inch +thick. Cut each slice in quarters and again, if the melon is large, pare +off the rind, sprinkle them slightly with salt and powdered sugar, cover +with fine crumbs; then dip in beaten egg, then in crumbs again, and cook +slowly in hot butter, the same as eggplant. Drain, and serve hot. When +the melons are nearly ripe they may be sauted in butter without crumbs. + + +~JAPANESE OR CHINESE RICE~--Wash one cup of rice, rubbing it through +several waters until the water runs clear. Put in porcelain-lined +stewpan with a quart of soup stock and bay leaves and boil twenty +minutes. The stock must be hot when added to the rice. Shake the kettle +in which it is cooking several times during the cooking and lift +occasionally with a fork. Do not stir. Pour off any superfluous stock +remaining at the end of twenty minutes, and set on the back of the stove +or in the oven, uncovered, to finish swelling and steaming. Just before +serving add one cup of hot tomato juice, a quarter cup of butter, a +tablespoon chopped parsley, a dash of paprika, and one tablespoon of +grated cheese. Serve with grated cheese. + + +~LIMA BEANS WITH NUTS~--Soak one cup of dry lima beans over night. In +the morning rip off the skins, rinse and put into the bean pot with +plenty of water and salt to season, rather more than without the nuts. +Let cook slowly in the oven and until perfectly tender; add one-half cup +of walnut meal, stirring it in well; let cook a few minutes, and serve. + + +~MACARONI WITH APRICOTS~--Stew twenty halves of fresh apricots in half a +cup of sugar and enough water to make a nice sirup when they are done. +Before removing from the fire add a heaping tablespoonful of brown flour +and cook until the sirup is heavy and smooth. Parboil ten sticks of +macaroni broken in two-inch pieces, drain, add to one pint of scalding +hot milk two ounces of sugar. Throw in the parboiled macaroni and allow +it to simmer until the milk is absorbed; stir it often. Pour all the +juice or sauce from the apricots into the macaroni, cover the macaroni +well, set on back of the stove for fifteen minutes, then take off and +allow to cool. When cold form a pile of macaroni in the center of the +dish and cover with apricots, placing them in circles around and over +it. + + +~MACARONI AND CHEESE~--Cook macaroni broken up into short length in +boiling salted water. Boil uncovered for twenty or thirty minutes, then +drain. Fill a buttered pudding dish with alternate layers of macaroni +and grated cheese, sprinkling pepper, salt and melted butter over each +layer. Have top layer of cheese, moisten with rich milk, bake in +moderate oven until a rich brown. + + +~SCRAMBLED CAULIFLOWER~--Trim off the coarse outer leaves of a +cauliflower. After soaking and cooking, drain well and divide into +branches. Sprinkle with nutmeg, salt and pepper and toss into a frying +pan with hot butter or olive oil. + + +~MACARONI OR SPAGHETTI SERVED IN ITALIAN STYLE~--Break a pound of +macaroni or spaghetti into small pieces. Put into boiling salted water +and boil about twenty minutes. Then drain and arrange on platter. +Sprinkle on each layer grated cheese and mushroom sauce. Serve hot. + + +~MUSHROOM SAUCE, ITALIAN STYLE~--(For macaroni, spaghetti, ravioli and +rice.)--A small piece of butter about the size of an egg. One or two +small onions, cut very small. About two pounds of beef. Let all brown. +Prepare as you would a pot roast. Add Italian dried mushrooms, soaked +over night in hot water, chopped in small pieces. Add about one-half can +of tomatoes. Let all cook well. Salt and pepper to taste. Add a little +flour to thicken. + + +~MOLD SPINACH~--Remove roots and decayed leaves, wash in several waters +until no grit remains. Boil in water to nearly cover until tender, +drain, rinse in cold water, drain again, chop very fine; reheat in +butter, season with salt and pepper and pack in small cups. Turn out and +garnish with sifted yolk of egg. + + +~NUT PARSNIP STEW~--Wash, scrape and slice thin two good-sized parsnips. +Cook until perfectly tender in two quarts of water. When nearly done add +a teaspoon of salt and when thoroughly done a teaspoon of flour mixed +with a little cold water, stir well and let boil until the flour is well +cooked, then stir in one-half cup of walnut meal, let boil up once, and +serve immediately. + + +~POTATOES A LA MAITRE D'HOTEL~--Slice cold boiled potatoes thin. Melt a +rounding tablespoonful of butter in a saucepan, add a heaping pint bowl +of the potatoes, season with salt and pepper, and heat. Now add a +teaspoon of lemon juice and the same of finely minced parsley, and serve +at once. + + +POTATOES AU GRATIN--Make a white sauce, using one tablespoonful of +butter, one of flour, one-half a teaspoonful salt, one-quarter of a +teaspoonful of white pepper and one cupful of milk. Cut cold boiled +potatoes into thick slices, or, better still, into half-inch cubes. +Butter a baking dish, put in it a layer of the sauce, then one of the +potatoes, previously lightly seasoning with salt and pepper. Continue +until all are in, the proportion of potato being about two cupfuls. + +To one cupful of dried and sifted breadcrumbs, add one teaspoonful of +melted butter and stir until it is evenly mixed through. Spread this +over the contents of the baking dish, and place in a quick oven for +twenty minutes, or until nicely browned. For a change, a little onion +juice, chopped parsley or grated cheese may be added to the sauce. + + +~POTATO CREAMED~--Cut cold boiled potatoes into small dice and cover +them in a small saucepan with milk. Let them stand where they will heat +slowly and absorb nearly all the milk. When hot add to one pint of +potatoes a tablespoon of salt and a dash of white pepper. Sprinkle a +little finely chopped parsley over the top as a garnish. + + +~POTATO MOLD~--Mash some potato smoothly, add to it some butter and a +little milk to make it smooth but not wet. Season with white pepper and +salt and add enough chopped parsley to make it look pretty. Press into +greased mold and bake for half an hour until lightly browned. Dust with +crumbs and serve. + + +~POTATO PARISIENNE~--Potato marbles seasoned with minced parsley, butter +and lemon juice are liked by many. Others find that they are not +sufficiently seasoned, that is, the seasoning has not penetrated into +the potatoes, especially if a large cutter has been used. This method +will be found to remedy this fault, giving a seasoning which reaches +every portion of the potato. It may not be quite so attractive as the +somewhat underdone marbles, but the flavor is finer. + +Pare the potatoes and steam or boil them until soft, being careful they +do not cook too fast. Drain off the water and let them stand uncovered +until dry. Then cut in quarters lengthwise, and then in thin slices, +letting them drop into a stewpan containing melted butter, salt and +paprika. When all are sliced cover them and let them heat for a few +minutes, add minced parsley and lemon Juice, shake them about so the +seasoning will be well mixed and serve at once. + + +~POTATO PUFFS~--~No. 1~--To one cup of mashed potato add one tablespoon +of butter, one egg, beaten light, one-half cup of cream or milk, a +little salt. Beat well and fill popover pans half full. Bake until brown +in quick oven. + + +~POTATO PUFFS~--~No. 2~--Add hot milk to cold mashed potato beat up +thoroughly. Add one or two well-beaten eggs, leaving out the yolks if +preferred whiter. Drop in spoonfuls on a buttered tin, place a piece of +butter on the top of each and bake a delicate brown or put in a pudding +dish and butter the top and bake till of a light brown on top. Fifteen +minutes in a hot oven will be sufficient. + + +~RICE A LA GEORGIENNE FOR FIVE PERSONS~--Wash one pound of rice in +several changes of cold water until water is clear, and cook until soft, +but not soft enough to mash between the fingers. Let it drip, cool and +drip again. Add it to one-quarter pound of melted butter, not browned, +season with salt and pepper. Mix thoroughly; bake in covered dish for +twenty minutes. + + +~RICE IN TOMATOES~--Cook some rice in boiling salted water until tender +and season highly with pepper. Cut a small slice from the top of each +ripe tomato, take out the seeds, fill with the seasoned rice, put a bit +of butter on each, set in the oven and bake until the tomato is tender. + + +~RICE SERVED IN ITALIAN STYLE WITH MUSHROOM SAUCE~--Steam or boil +one-half pound of rice until done, then drain. Remove meat from mushroom +sauce. Drop rice into mushroom sauce and cook about five minutes. Pour +on platter and sprinkle heavy with grated cheese. + + +~SCALLOPED TOMATOES~--Drain a half can of tomatoes from some of their +liquor and season with salt, pepper, a few drops of onion juice and one +teaspoonful sugar. Cover the bottom of a small buttered baking dish with +buttered cracker crumbs, cover with tomatoes and sprinkle the top +thickly with buttered crumbs. Bake in a hot oven. Buttered cracker +crumbs are made by simply rolling common crackers with a rolling pin and +allowing one-third cupful of melted butter to each cupful of crumbs. +This recipe takes about one and one-third cupfuls of crumbs. + + +~SPAGHETTI A L'ITALIENNE~--Let it cook until the water nearly boils away +and it is very soft. The imported spaghetti is so firm that it may be +cooked a long time without losing its shape. When the water has boiled +out, watch it and remove the cover so it will dry off. Then draw the +mass to one side and put in a large lump of butter, perhaps a +tablespoon, and let it melt, then stir in until the butter is absorbed, +and pour on one cup of the strained juice from canned tomatoes. Season +with salt and paprika, and let it stew until the spaghetti has absorbed +the tomato. The spaghetti, if cooked until soft, will thicken the tomato +sufficiently and it is less work than to make a tomato sauce. Turn out +and serve as an entree, or a main dish for luncheon and pass grated sap +sago or other cheese to those who prefer it. When you have any stock +like chicken or veal, add that with the tomato or alone if you prefer +and scant the butter. + +~STUFFED CABBAGE~--Cut the stalk out of two or more young cabbages and +fill with a stuffing made from cooked veal, chopped or ground very fine, +seasoned well with salt and pepper, and mixed with the beaten yolk of an +egg. Tie a strip of cheese cloth round each cabbage, or if small, twine +will hold each together. Put into a kettle with boiling water to cover +and cook until tender. Drain, unbind and serve hot. + + +~STUFFED EGG PLANT~--Wash a large egg plant, cut in halves the long way +and scoop the inside out with a teaspoon, leaving each shell quite +empty, but unbroken. Cook the inside portion in one-half cup of water, +then press through a strainer and mix with one-half cup of bread crumbs, +one rounding tablespoon of butter and season with salt and pepper. The +shells should lie in salt and water after scraping, and when ready to +fill them wipe them dry and pack the filling. Scatter fine crumbs over +the top, dot with butter and bake twenty minutes. + + +~STUFFED POTATOES~--Select smooth, even sized potatoes and bake until +done. Remove one end, carefully scrape out the center of each mash and +season with salt and butter, add a generous portion of nut meat and fill +the shells with the mixture. Cover with the piece that was cut off, wrap +each potato in tissue paper and serve. + + +~CORN STEWED WITH CREAM~--Select a half dozen ears of Indian corn, +remove the silks and outer husks, place them in a saucepan and cover +with water. Cook, drain, and cut the corn off the cobs with a sharp +knife, being very careful that none of the cob adheres to the corn. +Place in a stewpan with one cup of hot bechamel sauce, one-half +breakfast-cupful of cream and about one-quarter of an ounce of butter. +Season with pepper and salt and a little grated nutmeg. Cook gently on a +stove for five minutes, place in a hot dish and serve. + + + + +SAUCES + + +~CUCUMBER SAUCE~--Pare two good sized cucumbers and cut a generous piece +from the stem end. Grate on a coarse grater and drain through cheese +cloth for half an hour. Season the pulp with salt, pepper and vinegar to +suit the taste. Serve with broiled, baked or fried fish. + + +~GHERKIN SAUCE~--Put a sprig of thyme, a bay-leaf, a clove of garlic, +two finely chopped shallots, and a cayenne pepper, and salt into a +saucepan, with one breakfast cup of vinegar. Place pan on fire and when +contents have boiled for thirty minutes, add a breakfast cup of stock or +good broth. Strain it through a fine hair sieve and stir in one and +one-half ounces of liquefied butter mixed with a little flour to thicken +it. Place it back in the saucepan and when it boils stir in it a +teaspoonful or so of parsley very finely chopped, two or three ounces of +pickle gherkins, and a little salt if required. + + +~GIBLET SAUCE~--Put the giblets from any bird in the saucepan with +sufficient stock or water to cover them and boil for three hours, adding +an onion and a few peppercorns while cooking. Take them out, and when +they are quite tender strain the liquor into another pan and chop up the +gizzards, livers, and other parts into small pieces. Take a little of +the thickening left at the bottom of the pan in which a chicken or goose +has been braised, and after the fat has been taken off, mix it with the +giblet liquor and boil until dissolved. Strain the sauce, put in the +pieces of giblet, and serve hot. + + +~GOOSEBERRY SAUCE~--Pick one pound of green gooseberries and put them +into a saucepan with sufficient water to keep them from burning, when +soft mash them, grate in a little nutmeg and sweeten to taste with moist +sugar. This sauce may be served with roast pork or goose instead of +apple sauce. It may also be served with boiled mackerel. A small piece +of butter will make the sauce richer. + + +~HALF-GLAZE SAUCE~--Put one pint of clear concentrated veal gravy in a +saucepan, mix it with two wine-glassfuls of Madeira, a bunch of sweet +herbs, and set both over the fire until boiling. Mix two tablespoonfuls +of potato flour to a smooth paste with a little cold water, then mix it +with the broth and stir until thick. Move the pan to the side of the +fire and let the sauce boil gently until reduced to two-thirds of its +original quantity. Skim it well, pass it through a silk sieve, and it is +ready for use. + + +~HAM SAUCE~--After a ham is nearly all used up pick the small quantity +of meat still remaining, from the bone, scrape away the uneatable parts +and trim off any rusty bits from the meat, chop the bone very small and +beat the meat almost to a paste. Put the broken bones and meat together +into a saucepan over a slow fire, pour over them one-quarter pint of +broth, and stir about one-quarter of an hour, add to it a few sweet +herbs, a seasoning of pepper and one-half pint of good beef stock. Cover +the saucepan and stir very gently until well flavored with herbs, then +strain it. A little of this added to any gravy is an improvement. + + +~HORSERADISH SAUCE~--Place in a basin one tablespoonful of moist sugar, +one tablespoonful of ground mustard, one teacupful of grated +horseradish, and one teaspoonful of turmeric, season with pepper and +salt and mix the ingredients with a teacupful of vinegar or olive oil. +When quite smooth, turn the sauce into a sauceboat, and it is ready to +be served. + + +~LEMON BUTTER~--Cream four level tablespoons of butter and add gradually +one tablespoon of lemon juice mixing thoroughly. + + +~LEMON SAUCE FOR FISH~--Squeeze and strain the juice of a large lemon +into a lined saucepan, put in with it one-fourth pound butter and +pepper, and salt to taste. Beat it over the fire until thick and hot, +but do not allow to boil. When done mix with sauce the beaten yolks of +two eggs. It is then ready to be served. + + +~LOBSTER BUTTER~--Take the head and spawn of some hen lobsters, put them +in a mortar and pound, add an equal quantity of fresh butter, and pound +both together, being sure they are thoroughly mixed. Pass this through a +fine hair sieve, and the butter is then ready for use. It is very nice +for garnishing or for making sandwiches. + + +~MAITRE D'HOTEL BUTTER~--Cream one-fourth cup of butter. Add one-half +teaspoon salt, a dash of pepper and a tablespoon of fine chopped +parsley, then, very slowly to avoid curdling, a tablespoon of lemon +juice. This sauce is appropriate for beefsteak and boiled fish. + + +~SAUCE A LA METCALF~--Put two or three tablespoonfuls of butter in a +saucepan, and when it melts add about a tablespoonful of Liebig's +Extract of Beef; season and gradually stir in about a cupful of cream. +After taking off, add a wine-glassful of Sherry or Madeira. + + +~PARSLEY AND LEMON SAUCE~--Squeeze the juice from a lemon, remove the +pips, and mince fine the pulp and rind. Wash a good handful of parsley, +and shake it as dry as possible, and chop it, throwing away the stalks. +Put one ounce of butter and one tablespoonful of flour into a saucepan, +and stir over fire until well mixed. Then put in the parsley and minced +lemon, and pour in as much clear stock as will be required to make the +sauce. Season with a small quantity of pounded mace, and stir the whole +over the fire a few minutes. Beat the yolks of two eggs with two +tablespoonfuls of cold stock, and move the sauce to the side of the +fire, and when it has cooled a little, stir in the eggs. Stir the sauce +for two minutes on the side of the fire, and it will be ready for +serving. + + +~POIVRADE SAUCE~--Put in a stewpan six scallions, a little thyme, a good +bunch of parsley, two bay-leaves, a dessert-spoonful of white pepper, +two tablespoons of vinegar and two ounces of butter, and let all stew +together until nearly all the liquor has evaporated; add one teacupful +of stock, two teacupfuls of Spanish sauce. Boil this until reduced to +one-half, then serve. + + +~ROYAL SAUCE~--Put four ounces of fresh butter and the yolks of two +fresh eggs into a saucepan and stir them over the fire until the yolks +begin to thicken, but do not allow them to cook hard. Take sauce off the +fire and stir in by degrees two tablespoonfuls of tarragon vinegar, two +tablespoons of Indian soy, one finely chopped green gherkin, one small +pinch of cayenne pepper, and a small quantity of salt. When well +incorporated keep sauce in a cold place. When cold serve with fish. + + +~SAUCE FOR FISH~--Simmer two cups of milk with a slice of onion, a slice +of carrot cut in bits, a sprig of parsley and a bit of bay-leaf for a +few minutes. Strain onto one-quarter cup of butter rubbed smooth with +the same flour. Cook five minutes and season with a level teaspoon of +salt and a saltspoon of pepper. + + +~SAUCE MAYONNAISE~--Place in an earthen bowl a couple of fresh egg yolks +and one-half teaspoonful of ground English mustard, half pinch of salt, +one-half saltspoonful red pepper, and stir well for about three minutes +without stopping, then pour in, one drop at a time, one and one-half +cupfuls of best olive oil, and should it become too thick, add a little +at a time some good vinegar, stirring constantly. + + +~SAUCE TARTARE~--Use one-half level teaspoon of salt and mustard, one +teaspoon of powdered sugar, and a few grains of cayenne beaten +vigorously with the yolks of two eggs. Add one-half cup of olive oil +slowly and dilute as needed with one and one-half tablespoon of vinegar. +Add one-quarter cup of chopped pickles, capers and olives mixed. + + +~TARTAR SAUCE~--Mix one tablespoon of vinegar, one teaspoon of lemon +juice, a saltspoon of salt, a tablespoon of any good catsup and heat +over hot water. Heat one-third cup of butter in a small saucepan until +it begins to brown, then strain onto the other ingredients and pour over +the fish on the platter. + + +~SHRIMP SAUCE~--Pour one pint of poivrade sauce and butter sauce into a +saucepan and boil until somewhat reduced. Thicken the sauce with two +ounces of lobster butter. Pick one and one-half pints of shrimps, put +them into the sauce with a small quantity of lemon juice, stir the sauce +by the side of the fire for a few minutes, then serve it. + + +~SAUCE FOR FRIED PIKE~--Peel and chop very fine one small onion, one +green pepper, half a peeled clove, and garlic. Season with salt, red +pepper and half a wine-glassful of good white wine. Boil about two +minutes and add a gill of tomato sauce and a small tomato cut in dice +shaped pieces. Cook about ten minutes. + + + + +ROLLS, BREAD AND MUFFINS + + +~BREAKFAST ROLLS~--Sift a quart of flour and stir into it a saltspoonful +of sugar, a cup of warm milk, two tablespoonfuls of melted shortening +and two beaten eggs. Dissolve a quarter of a cake of compressed yeast in +a little warm milk and beat in last of all. Set the dough in a bowl to +rise until morning. Early in the morning make lightly and quickly into +rolls and set to rise near the range for twenty minutes. + + +~EGG ROLLS~--Two cups flour, one level teaspoon salt, two level +teaspoons baking powder, two level tablespoons lard, two level +tablespoons butter, one egg, one-half cup milk. Sift together the flour, +salt, and baking powder, work in the shortening with the fingers. + +Add the egg well beaten and mixed with the milk. Mix well, toss onto a +floured board and knead lightly. Roll out and cut in two-inch squares. +Place a half-inch apart in a buttered pan. Gash the center of each with +a sharp knife. Brush over with sugar and water, and bake fifteen minutes +in a hot oven. + + +~EXCELLENT TEA ROLLS~--Scald one cup of milk and turn into the mixing +bowl. When nearly cool add a whole yeast cake and beat in one and a half +cups of flour. Cover and let rise. Add one-quarter cup of sugar, one +level teaspoon of salt, two beaten eggs, and one-third cup of butter. +Add flour enough to make a dough that can be kneaded. Cover and let +rise. Roll out one-half inch thick, cut in rounds, brush one-half each +with melted butter, fold and press together. Set close together in the +pan, cover with a cloth, let rise, and bake. + + +~LIGHT LUNCHEON ROLLS~--Heat one cup of milk to the scalding point in a +double boiler, add one rounding tablespoon of butter, one level +tablespoon of sugar, and one level teaspoon of salt. Stir and set into +cold water until lukewarm, then add one yeast cake dissolved in +one-quarter cup of lukewarm water, and two cups of flour. Beat hard for +two or three minutes, cover, and let rise until very light. Add flour +to make a dough that can be kneaded and let rise again. Knead, shape +into small rolls. Set them close together in a buttered baking pan, let +rise light, and bake in a quick oven. + + +~A PAN OF ROLLS~--Scald one pint of milk and add one rounding tablespoon +of lard. Mix in one quart of sifted bread flour, one-quarter cup of +sugar, a saltspoon of salt and one-half yeast cake dissolved in one-half +cup of lukewarm water. Cover and let rise over night. In the morning +roll half an inch thick cut into rounds, spread a little soft butter on +one-half of each, fold over and press together. Let rise until light and +bake in a quick oven. Rolls may be raised lighter than a loaf of bread +because the rising is checked as soon as they are put into the oven. + + +~RAISED GRAHAM ROLLS~--Scald two cups of milk and melt in it two level +tablespoons of butter and one-half level teaspoon of salt. When cool add +two tablespoons of molasses and one-half yeast cake dissolved in a +little warm water. Add white flour to make a thin batter, beat until +smooth and set in a warm place until light. When well risen stir in +whole meal to make a dough just stiff enough to knead. Knead until +elastic then place it in the original bulk. Flour the board and turn the +risen dough out carefully, pat out one inch thick with the rolling pin +and make into small rolls. Place these rolls close together in the pan, +brush over with milk and let rise until very light. Bake in a quick +oven. + + +~RYE BREAKFAST CAKES~--Beat the egg light, add one-half cup of sugar, +two cups of milk, a saltspoon of salt, one and one-half cups of rye +meal, one and one-half cups of flour and three level teaspoons of baking +powder. Bake in a hot greased gem pan. + + +~BREAKFAST CAKES~--Sift one cup of corn meal, one-quarter teaspoon of +salt and two level teaspoons of sugar together, stir in one cup of thick +sour milk, one-half tablespoonful melted butter, one well beaten egg and +one-half teaspoon of soda, measured level. Beat hard and bake in gem +pans in a quick oven. + + +~SCOTCH OAT CAKES~--Can be either fried on a griddle or broiled over a +fire. The meal for this purpose should be ground fine. Put a quart of +the meal in a baking dish with a teaspoonful of salt. Pour in little by +little just enough cold water to make a dough and roll out quickly +before it hardens into a circular sheet about a quarter of an inch +thick. Cut into four cakes and bake slowly for about twenty minutes on +an iron griddle. Do not turn but toast after they are cooked. + + +~SCOTCH SCONES~--Two cups flour, four level teaspoons baking powder, two +level tablespoons sugar, one level teaspoon salt, three level +tablespoons butter, one whole egg or two yolks, one cup buttermilk. Sift +together the flour, baking powder, sugar and salt, and work in the +butter with the fingers, then add the buttermilk and egg well beaten. +Mix well, turn onto floured board and knead slightly. Roll out one-half +inch thick. Cut with small biscuit cutter and cook on a hot griddle, +turning once. + + +~LOG CABIN TOAST FOR BREAKFAST~--This is made up of long strips of bread +cut to the thinness of afternoon tea sandwiches, then toasted a delicate +brown. All are lightly buttered and piled on a hot plate log cabin +fashion. + + +~OLD FASHION RUSKS~--At night make a sponge as for bread with two cups +of scalded milk, a teaspoon of salt, yeast and flour. In the morning put +half a cup of butter into two cups of milk and heat until the butter is +barely melted, add this to the sponge, one cup of sugar and three beaten +eggs. Add flour to make a dough that can be kneaded. Let rise very +light. Roll out one and one-half inches thick, cut in round cakes, let +rise and bake a deep yellow color. + + +~WAFFLES SOUTHERN STYLE~--One pint of flour, one pint buttermilk, one +egg, half teaspoon soda dissolved in little water, one teaspoon sugar, +one teaspoon salt, one teaspoon baking powder, one tablespoon cornmeal, +one tablespoon melted butter. Mix as any other batter cake or waffles. + + +~WHOLE WHEAT POPOVERS~--Put two-thirds cup of whole wheat meal, one and +two-thirds cup of white flour, and one-half level teaspoon of salt into +a sifter and sift three times. Pour two cups of milk on slowly and stir +until smooth. Beat two eggs five minutes, add to the first mixture, and +beat again for two minutes. Turn into hot greased iron gem pans and bake +half an hour in a rather quick oven. + + +~BERRY MUFFINS~--Mix two cups sifted flour, one-half teaspoon salt and +two rounded teaspoons baking powder. Cream one-quarter cup of butter +with one-half cup sugar, add well beaten yolk of one egg, one cup milk, +the flour mixture and white of egg beaten stiff. Stir in carefully one +heaped cup blueberries which have been picked over, rinsed, dried and +rolled in flour. Bake in muffin pans twenty minutes. + + +~BUTTERMILK MUFFINS~--Sift four cups of flour, one-quarter cup of +cornmeal, and one level teaspoon each of salt and soda three times. Beat +two eggs well, add a level tablespoon of sugar, four cups of buttermilk, +the dry ingredients, and beat hard for two minutes. Bake in muffin rings +or hot greased gem pans. One-half the recipe will be enough for a small +family. + + +~ENGLISH MUFFINS~--One pint milk, two level tablespoons shortening +(butter or lard), two level teaspoons sugar, one level teaspoon salt, +one yeast cake dissolved in one-fourth cup lukewarm water, flour. Scald +the milk and add the shortening, sugar, and salt. When lukewarm add the +yeast and sufficient flour to make a good batter. Here one's judgment +must be used. Beat well and let rise until double in bulk. Warm and +butter a griddle and place on it buttered muffin rings. Fill not quite +half full of the batter, cover and cook slowly until double, then heat +the griddle quickly and cook for about ten minutes, browning nicely +underneath. Then turn them and brown the other side. When cool split, +toast and butter. + + +~GRAHAM MUFFINS~--Heat to the boiling point two cups of milk, add a +tablespoon of butter and stir until melted. Sift two cups of whole wheat +flour, one-half cup of white flour, two teaspoons of baking powder. Pour +on the milk and butter, beat, add the yolks of two eggs well beaten, +then the stiffly beaten whites. Bake in hot greased gem pans. + + +~HOMINY MUFFINS~--Sift twice together one and one-half cups of flour, +three level teaspoons of baking powder, one level tablespoon of sugar, +and a saltspoon of salt. To one cup of boiled hominy add two tablespoons +of melted butter and one cup of milk. Add to the dry ingredients and +beat, then add two well beaten eggs. Pour the batter into hot greased +gem pans and bake. + + +~MUFFINS~--Sift a saltspoon of salt, two level teaspoons of baking +powder, and two cups of flour together. Beat the yolks of two eggs, add +one cup of milk, two tablespoons of melted butter, and the dry +ingredients. Beat, add lightly the stiffly beaten whites of two eggs, +fill hot buttered gem pans two-thirds full, and bake in a hot oven. + + +~QUICK MUFFINS IN RINGS~--Beat two eggs, yolks and whites separately. +Add to the yolks two cups of milk, one level teaspoon of salt, one +tablespoon of melted butter and two cups of flour in which two level +teaspoons of baking powder have been sifted, and last the stiffly beaten +whites of the eggs. When well mixed bake in greased muffin rings on a +hot griddle. Turn over when risen and set, as both sides must be +browned. + + +~BOILED RICE MUFFINS~--To make muffins with cooked rice, sift two and +one-quarter cups of flour twice with five level teaspoons of baking +powder, one rounding tablespoon of sugar, and a saltspoon of salt. Put +in one well beaten egg, half a cup of milk, and three-quarters cup of +boiled rice mixed with another half cup of milk, and two tablespoons of +melted butter. Beat well, pour into hot gem pans and bake. + + +~BOSTON BROWN BREAD~--To make one loaf sift together one cup of +cornmeal, one cup rye meal, and one cup of graham flour, with +three-quarters cup of molasses and one and three-quarters cup sweet +milk. Add one-half teaspoonful of soda dissolved in warm water. Turn +into a well buttered mold which may be a five-pound lard pail, if no +other mold is handy. Set on something that will keep mold from bottom of +kettle and turn enough boiling water to come half way up on the mold. +Cover the kettle and keep the kettle boiling steadily for three and +one-half hours. If water boils away add enough boiling water to keep the +same amount of water in kettle. Put in molds and cut when cool. + + +~CRISP WHITE CORNCAKE~--Two cups scalded milk, one cup white cornmeal, +two level teaspoons salt. Mix the salt and cornmeal and add gradually +the hot milk. When well mixed, pour into a buttered dripping pan and +bake in a moderate oven until crisp. Serve cut in squares. The mixture +should not be more than one-fourth inch deep when poured into pan. + + +~CROUTONS~--Croutons made coarsely are no addition to a soup. For the +best sort, cut out stale bread into half-inch slices, spread with +butter, then trim away the crust. Cut into small cubes, put into a pan +and set in a hot oven. If the croutons incline to brown unevenly shake +the pan. + + +~EGG BREAD~--One pint of boiling water, half pint white cornmeal to +teaspoon salt, two tablespoonfuls of butter, two eggs, one cup milk, +bake in a moderate oven. + + +~GRAHAM BREAD~--Put one cup of scalded and cooled milk, one cup of +water, two cups of flour and one-half yeast cake dissolved in one cup of +lukewarm water into a bowl and let rise over night. In the morning add a +level teaspoon of salt, two rounding cups of graham flour and one-half +cup sugar. Beat well, put into two pans and let rise until light and +bake one hour. + + +~NUT BREAD~--One and one-half cups of white flour, two cups of graham +flour, one-half cup of cornmeal, one-half cup of brown sugar and +molasses, one pint of sweet milk, one cup of chopped walnuts, two +teaspoons of baking powder, one-half teaspoon of salt. Bake in a long +pan for three-quarters of an hour. + + +~OATMEAL BREAD~--Over a pint of rolled oats pour a quart of boiling +water. When cool add one teaspoonful suet, one teaspoon butter, one-half +cup molasses and one-half yeast cake dissolved in a little water. Stir +this thoroughly and then add two quarts sifted flour. Do not knead this +and allow it to rise over night, and in the morning stir it again, and +then put it in well buttered bread pans: let it rise until it fills the +pans and then bake in a moderate oven. It takes a little longer to bake +than white bread. + + +~OATMEAL BREAD~--Cook one cup of rolled oats in water for serving at +breakfast, and one cup of molasses, one and one-half cups of lukewarm +water in which is dissolved one yeast cake and one teaspoon of salt. Mix +in enough flour to make a stiff dough, cover and let rise. When very +light stir down, put in pans, let rise light and bake in a slow oven. +The heat should be sufficient at first to check the rising, then the +baking should be slow. + + +~ORIENTAL OATMEAL BREAD~--Take two cupfuls of rolled oats, put in bread +pan, turn on four cupfuls of boiling water, stir for awhile. Add, while +hot, a heaping tablespoonful of lard or one scant tablespoonful of +butter and one of lard, two teaspoonfuls of salt and four tablespoonfuls +of sugar and three of molasses. Now add two cupfuls of cold water +(making six cups of water in all) and, if cool enough, add one yeast +cake dissolved in a very little water. Now stir in all the white flour +it will take until it is as stiff as you can manage it with the spoon. +Set in warm place over night, and in the morning with spoon and knife +fill your tins part full, let rise to nearly top of pan, then bake an +hour for medium size loaves. + + +~RAISIN BREAD~--Scald three cups of milk and add one teaspoon of salt +and two tablespoons of sugar. Cool and add one-half yeast cake, +dissolved in one-quarter cup of lukewarm water. Mix in enough flour to +make a drop batter and set to rise. When this sponge is light put in two +cups of seeded raisins and enough flour to make a soft dough, but stiff +enough to knead. Let rise again, then mold into two loaves. Let the +loaves double in size and bake slowly, covering with another pan for the +first twenty minutes of baking. + + +~STEAMED BROWN BREAD~--Beat one egg light, add one cup of cornmeal, one +cup rye-meal and one and one-half cups of flour sifted with a half level +teaspoon of salt. Add one cup of molasses, and after it is turned out +put in one level teaspoon of soda and fill with boiling water. Add to +the other one-third cup more of the water. Pour into well buttered mold +and steam four hours. + + +~SOUTHERN CORNCAKE~--Mix two cups of white cornmeal, a rounding +tablespoon of sugar and a level teaspoon of salt, then pour enough hot +milk or milk and water to moisten the meal well, but not to make it of a +soft consistency. Let stand until cool, then add three well beaten eggs +and spread on a buttered shallow pan about half an inch thick. Bake in a +quick oven, cut in squares, split and butter while hot. + + +~STEAMED CORN BREAD~--Sift together one cup cornmeal and flour and a +level teaspoon of salt. Put one level teaspoon soda in one tablespoon of +water, add to one-half cup of molasses and stir into the meal with one +and two-thirds cups of milk. Beat and turn into a greased mold. Steam +four hours, take off the lid of the mold and set in the oven fifteen +minutes. + + +~STEAMED GRAHAM BREAD~--Put into a mixing bowl two cups of sour milk, +one cup of molasses, one level teaspoon of salt, two of soda and then +enough graham flour to make a batter as stiff as can be stirred with a +spoon, adding one-half cup of seeded raisins. Pour into a two-quart mold +or lard pail well greased, cover closely and set in a kettle of boiling +water that comes two-thirds the depth of the mold. Cover the kettle and +keep the water boiling constantly for four hours. + + +~WHOLE WHEAT BREAD~--Scald one cupful of milk and one teaspoonful of +butter, one of salt, one cup of water and one tablespoonful of sugar. +When lukewarm add half a cake of compressed yeast dissolved in a little +water and enough wheat flour to make a thin batter. Beat vigorously +until smooth and let rise until very light. Add as much whole wheat +flour as you can beat in with a spoon. Pour into greased tins, let rise +until light and bake in moderate oven for one hour. + +~ASPARAGUS FRITTERS~--Make a thick sauce with one-half cup of milk, one +rounding tablespoon of butter and one-quarter cup of flour. Stir in one +cup of cooked asparagus tips and cool. Add one beaten egg and cook on a +hot buttered griddle in small cakes. + + +~CORN FRITTERS~--One-half can corn, one-half cup flour, one-half level +teaspoon baking powder, one level teaspoon salt, a dash of cayenne and +one egg. Chop the corn fine and add the flour, sifted with the baking +powder, salt and cayenne. Add the egg yolk, well beaten and fold in the +white beaten stiff. Drop by spoonfuls into hot fat one-half inch deep. +Turn once while cooking. When done, drain on brown paper and serve. + + +~CRUMB GRIDDLE CAKES~--Soak one pint of bread crumbs in one pint of sour +milk for an hour, then add a level teaspoon of soda dissolved in one cup +of sweet milk, and one well beaten egg, half a teaspoon of salt and +flour enough to make a drop batter as thick as griddle cakes are usually +made. + + +~HOMINY CAKES~--To two cups of boiled hominy add two tablespoons of +melted butter. Break the whole very fine with spoon or fork. Add two +well beaten eggs, one-third teaspoon of salt, and a saltspoon of pepper. +Form into little cakes, after adding enough milk to make it of the right +consistency to handle. Set cakes on buttered dish and dust with a little +finely grated cheese. Bake in hot oven and serve at once. + + +~OATMEAL CAKE~--Mix fine oatmeal into a stiff dough with milk-warm +water, roll it to the thinness almost of a wafer, bake on a griddle or +iron plate placed over a slow fire for three or four minutes, then place +it on edge before the fire to harden. This will be good for months, if +kept in a dry place. + + +~PINEAPPLE PANCAKES~--Make a batter using half pound sifted flour and +three good sized eggs with a cupful of milk. This makes a very thin +batter. When smooth and free from lumps, bake in a well buttered frying +pan, making the cakes about eight inches in diameter. As soon as brown +on one side turn. When cooked on both sides remove to a hot serving dish +and sprinkle with sweetened pineapple. Bake the remainder of batter in +the same way, piling in layers with the pineapple between the cakes. Cut +in triangular pieces like pie and serve very hot. + + +~SQUASH FRITTERS~--To two cups of mashed dry winter squash add one cup +of milk, two well beaten eggs, one teaspoon of salt, a little pepper and +one heaping teaspoon of baking powder. Beat well and drop by spoonfuls +into hot butter or cooking oil and fry. + + + + +PIES AND PASTRIES + + +~A GOOD CRUST FOR GREAT PIES~--To a peck of flour, add the yolks of +three eggs. Boil some water, put in half a pound of fried suet and a +pound and a half of butter. Skim off the butter and suet and as much of +the liquor as will make a light crust. Mix well and roll out. + + +~CRUST FOR CUSTARDS~--Take a half pound of flour, six ounces of butter, +the yolks of two eggs, three spoonfuls of cream. Mix well and roll very +thin. + + +~DRIPPING CRUST~--Take a pound and a half of beef drippings; boil in +water, strain and let it get cold, taking off the hard fat. Scrape off +and boil it four or five times; then work it up well into three pounds +of flour, then add enough cold water to make dough, just stiff enough to +roll. This makes a very fine crust. + + +~PASTE FOR TARTS~--One pound of flour, three-quarters of a pound of +butter and just enough cold water to mix together. Beat well with a +rolling pin. + + +~PUFF PASTE~--Take a quarter of a peck of flour, rub in a pound of +butter, make it up into a light paste with a little cold waters, just +stiff enough to handle; then roll out to about the thickness of a crown +piece. Spread over with butter and sprinkle over with flour, then double +up and roll out again. Double and roll out seven or eight times. It is +then fit for all kinds of pies and tarts that require a puff paste. + + +~APPLE PIE~--Make up a puff paste crust and lay some around the sides of +a dish. Pare and quarter apples. Put a layer of apples in the dish, +sprinkle with sugar, and add a little lemon peel, cut up fine, a little +lemon juice, a few cloves; then the rest of the apples, sugar and so on. +Sweeten to taste. Boil the peels and cores of the apples in a little +water, strain and boil the syrup with a little sugar. Pour over the +apples. Put on the upper crust and bake. A little quince or marmalade +may be used, if desired. + +Pears may be used instead of apples, omitting the quince or marmalade. + +Pies may be buttered when taken from oven. If a sauce is desired, beat +up the yolks of two eggs, add half pint of cream, little nutmeg and +sugar. Put over a slow fire, stirring well until it just boils up. Take +off the upper crust and pour the sauce over the pie, replacing the +crust. + + +~APPLE PIE--SOUTHERN STYLE~--For four pies half pound butter, quarter +pound of lard, half dinner teaspoon of salt, work four cups flour and +the above ingredients with a fork, and then mix with ice water and mix +it so it will just stick together. Then ready for use. + + +~BEATEN CREAM PIE~--Line a plate with good paste, prick in several +places to prevent rising out of shape. Bake and spread over some jelly +or jam about half an inch thick, and cover with one cup of cream beaten +stiff with two rounding tablespoons of powdered sugar and flavored with +one teaspoon of vanilla. + + +~LARGE LEMON PIE~--Mix three level teaspoons of corn starch smooth in a +little cold water, and stir into three cups of boiling water. Cook five +minutes; stir in one level tablespoon of butter, the juice and grated +yellow rind of two lemons, one and one-half cups of sugar, and the yolks +of three eggs. Cook until the egg thickens, take from the fire and cool. +Line a large pie plate with paste and gash it in several places to +prevent rising unevenly, bake and fill with the mixture. Cover with a +meringue made from the white of three eggs beaten with six level +tablespoons of powdered sugar. Set in the oven to color. + + +~LEMON PIE~--This is an old fashion pie, because it is baked between two +crusts, yet many have called it the best of all kinds. Grate the yellow +rind of two lemons, take off all the white skin and chop the remainder +very fine, discarding all the seeds. Add two cups of sugar and two +beaten eggs. Mix well and pour into a paste lined plate cover, and bake +thirty minutes. + + +~NUT MINCE PIES~--One cup of walnut meats chopped fine, two cups of +chopped apple, one cup of raisins, one and one-half cups of sugar mixed +with one teaspoon each of cinnamon and allspice and one-half teaspoon +each of cloves and salt, one-half cup of vinegar and one-half cup of +water or fruit juice. Mix thoroughly. This quantity makes two large +pies. + +~PINEAPPLE CREAM PIE~--One-half cup butter, one cup sugar, one can +shredded pineapple, one-half cup milk, two eggs. Cream the butter, add +gradually the sugar, then the pineapple, milk and eggs well beaten. Mix +well and bake in one crust like custard pie. When cool cover with a +meringue or with whipped cream sweetened and flavored with vanilla. + + +~PLAIN PIE PASTE~--Sift one and one-half cups of flour with a saltspoon +of salt and rub in one-quarter cup of lard. Moisten with very cold water +until a stiff dough is formed. Pat out and lay on one-quarter cup of +cold butter rolled out in a sheet. Fold in three layers, turn half way +round, and pat out again. Fold and roll twice more. This will make one +large pie with two crusts. + + +~CHERRY PIE~--Make a good crust, lining the sides of a pie pan. Place +stoned cherries, well sweetened, in the pan and cover with upper crust. +Bake in slow oven. (A few red currants may be added to the cherries if +desired.) + +Plums or gooseberry pies may be made in the same way. + + +~CHERRY PIE~--Roll two large soda crackers into fine dust and stone +cherries enough to measure two cups. Line a pie plate with good rich +paste and scatter one-half cup of sugar over. Sprinkle one-half of the +cracker dust, and over that one-half of the cherries. Repeat the three +layers, pour on one cup of cherry juice and cold water, cover with paste +and bake in a moderate oven. + + +~FRESH RASPBERRY PIE~--Line a pie plate with rich paste, fill with +raspberries and scatter on sugar to sweeten. Cover with a crust and bake +in a quick oven. When done draw from the oven, cut a gash in the top, +and pour in the following mixture: The yolks of two eggs beaten light +with a tablespoon of sugar and mixed with one cup of hot thin cream. Set +back in the oven for five minutes. + + +~GREEN CURRANT PIE~--Stew and mash a pint of rather green currants, +sweeten abundantly, add a sprinkling of flour or a rolled cracker and +bake with two crusts. Dust generously with powdered sugar. + + +~GREEN TOMATO PIE~--Take green tomatoes not yet turned and peel and +slice wafer thin. Fill a plate nearly full, add a tablespoonful vinegar +and plenty of sugar, dot with bits of butter and flavor with nutmeg or +lemon. Bake in one or two crusts as preferred. + + +~LEMON CREAM PIE~--Stir into one cup of boiling water one tablespoonful +of cornstarch dissolved in a little cold water. Cook until thickened and +clear, then add one cup of sugar, a teaspoonful of butter, and the juice +and grated rind of two lemons. Add the beaten yolks of three eggs and +take from the fire. Have ready the bottom crust of a pie that has been +baked, first pricking with a fork to prevent blisters. Place the custard +in the crust and bake half an hour. When done take from the oven and +spread over the top a meringue made from the stiffly whipped whites of +the eggs, and three tablespoonfuls of sugar. Shut off the oven so it +will be as cool as possible giving the meringue plenty of time to rise, +stiffen and color to a delicate gold. + + +~APPLE FRITTERS~--Beat the yolks of eight eggs and the white of four +together. Add a quart of cream. Put over a fire and heat until you can +bear your finger in it. Add quarter of a pint of sack, three-quarters of +a pint of ale and make a posset of it. When cool put in nutmeg, ginger, +salt and flour. The batter should be pretty thick. Add pippins, sliced +or scraped and fry in deep fat. + + +~APPLE SLUMP~--Fill a deep baking dish with apples, pared, cored and +sliced. Scatter on a little cinnamon and cover with good paste rolled a +little thicker than for pie. Bake in a moderate oven until the apples +are done, serve in the same dish, cutting the crust into several +sections. Before cutting, the crust may be lifted and the apples +seasoned with butter and sugar, or the seasoning may be added after +serving. A liquid or a hard sauce may be served with the slump. If the +apples are a kind that do not cook easily bake half an hour, then put on +the crust and set back in the oven. + + +~BREAD PUFFS WITH SAUCE~--When bread dough is raised light, cut off +small pieces and pull out two or three inches long. Fry like doughnuts +in deep fat and put into a deep dish, turn over the puffs a cream sauce +seasoned with salt and pepper. + + +~CHERRY DUMPLINGS~--Sift two cups of pastry flour with four level +teaspoons of baking powder and a saltspoon of salt. Mix with +three-quarters cup of milk or enough to make a soft dough. Butter some +cups well, put a tablespoon of dough in each, then a large tablespoon of +stoned cherries and another tablespoon of dough. Set in a steamer or set +the cups in a pan of hot water and into the oven to cook half an hour. +Serve with a sweet liquid sauce. + + +~COTTAGE CHEESE TARTLETS~--One cup cheese, three level tablespoons +sugar, few grains salt, two teaspoons melted butter, one tablespoon +lemon juice, yolks two eggs, one-fourth cup milk, whites two eggs. Press +the cheese through a potato ricer or sieve, then add the sugar, salt, +butter, lemon juice, and the egg yolks well beaten and mixed with the +milk. Mix well and fold the whites of the eggs beaten stiff. Line +individual tins with pastry and fill three-fourths full with the +mixture. Bake in a moderate oven for thirty minutes. + + +~PRUNE TARTS~--Wash the prunes thoroughly and soak over night or for +several hours. Cook in the same water. When very tender rub them through +a sieve. To one cup of the pulp add one tablespoon of lemon juice, the +yolks of two eggs beaten with one-half cup of thin cream and a few +grains of salt. Mix well and sweeten to taste, then fold in the whites +of two eggs beaten very stiff. Line small tins with paste, fill with the +mixture and bake in a moderate oven. Serve cold. + + +~RASPBERRY DUMPLINGS~--Wash one cup of rice and put into the double +boiler. Pour over it two cups of boiling water, add one-half teaspoon of +salt and two tablespoons of sugar and cook thirty minutes or until soft. +Have some small pudding cloths about twelve inches square, wring them +out of hot water and lay them over a small half pint bowl. Spread the +rice one-third of an inch thick over the cloth, and fill the center with +fresh raspberries. Draw the cloth around until the rice covers the +berries and they are a good round shape. Tie the ends of the cloth +firmly, drop them into boiling water and cook twenty minutes. Remove the +cloth and serve with lemon sauce. + + +~TART SHELLS~--Roll out thin a nice puff paste, cut with a small biscuit +cutter. With cutter take out the centers of two or three of these, lay +the rings thus made on the third and bake immediately. Shells may also +be made by lining pattypans with the paste; if the paste is light the +shells will be fine and may be used for tarts or oyster patties. Filled +with jelly and covered with meringue (a tablespoonful of sugar to the +white of an egg), and browned in the oven. + + +~BAVARIAN CREAM~--Soak one-quarter of a box of gelatin in cold water +until it is soft, then dissolve it in a cup of hot milk with one-third +of a cup of sugar. Flavor with vanilla and set away to cool. Whip one +pint of cream and when the gelatin is cold and beginning to stiffen stir +in the cream lightly. Form in mold. + + +~BOILED CUSTARD~--Heat two cups of milk in a double boiler and pour on +to the yolks of three eggs beaten light, with three rounding tablespoons +of sugar and a pinch of salt. Return to the double boiler and cook until +the spoon will coat with the custard. Cool and add flavoring. + + +~CALLA LILIES~--Beat three eggs and a rounding cup of sugar together, +add two-thirds cup of flour and one-half teaspoon of lemon flavoring. +Drop in teaspoonfuls on a buttered sheet, allowing plenty of room to +spread in baking. Bake in a moderate oven, take up with a knife, and +roll at once into lily shape. Bake but four or five at a time because if +the cakes cool even a little they will break. Fill each with a little +beaten and sweetened cream. + + +~COCOA CUSTARD~--For three cups of milk allow four teaspoons of cocoa, +three beaten eggs, three tablespoons of sugar, and three-quarters +teaspoon of vanilla. Heat the milk, stir in the cocoa, and cool a little +before pouring over the egg and sugar. Bake in custard cups set in a pan +of hot water in a moderate oven. + + +~COFFEE CREAM~--Have one and one-half cups of strong coffee hot, add one +level tablespoon of gelatin soaked in one-half cup of milk for fifteen +minutes. When well dissolved add two-thirds cup of sugar, a saltspoon of +salt, and the yolks of three eggs beaten light, stir in the double +boiler till thick, take from the fire, and add the white of three eggs +beaten stiff and one-half teaspoon of vanilla. Fill molds that have been +dipped in cold water, set in cool place and when firm unmold and serve +with powdered sugar and cream. + + +~COFFEE CUP CUSTARD~--One quart milk, one-fourth cup ground coffee, four +eggs, one-half cup sugar, one-fourth level teaspoon salt, one-half +teaspoon vanilla. Tie the coffee loosely in a piece of cheesecloth and +put into double boiler with the milk. Scald until a good coffee color +and flavor is obtained, then remove from the fire. Remove the coffee. +Beat the eggs and add the sugar, salt and vanilla, then pour on +gradually the milk. Strain into cups, place in a pan of hot water, and +bake in a moderate oven until firm in the middle. Less vanilla is +required when combined with another flavoring. + + + + +CAKES, CRULLERS AND ECLAIRS + + +~ALMOND CAKES~--One pound sifted flour, one-half pound butter, +three-fourths pound sugar, two eggs, one-half teaspoon ground cinnamon, +four ounces of almonds blanched and chopped very fine. Two ounces of +raisins finely chopped. Mix all the dry ingredients together, then rub +in the butter, add eggs and spices last of all, roll out half an inch +thick, cut in fancy shapes and bake in a slow oven. + + +~ALMOND CHEESE CAKES~--Blanch and pound to a fine paste one cupful +almonds. As you pound them add rose water, a few drops at a time to keep +them from oiling. Add the paste to one cupful milk curd, together with a +half cup cream, one cupful sugar, three beaten egg yolks and a scant +teaspoonful of rose water. Fill patty pans lined with paste and bake in +hot oven ten minutes. + + +~AUNT AMY'S CAKE~--Take two eggs, one and one-half cups of sugar, one +cup of sour milk, one-half cup of butter, two cups of flour and one +teaspoonful of soda. Spice to taste. This is a good cake and one which +is also inexpensive in baking. Use a moderate oven and bake in loaves +rather than sheets. + + +~BALTIMORE CAKE~--Beat one cupful of butter to a cream, using a wood +cake spoon. Add gradually while beating constantly two cupfuls fine +granulated sugar. When creamy add a cupful of milk, alternating with +three and one-half cupfuls pastry flour that has been mixed and sifted +with two teaspoonfuls of baking powder. Add a teaspoonful of vanilla and +the whites of six eggs beaten stiff and dry. Bake in three buttered and +floured shallow cake tins, and spread between the layers and on top the +following icing: Put in a saucepan three cups sugar, one cup water. Heat +gradually to the boiling point, and cook without stirring until the +syrup will thread. Pour the hot syrup gradually over the well beaten +whites of three eggs and continue beating until of the right consistency +for spreading. Then add one cupful chopped and seeded raisins, one cup +chopped pecan meats and five figs cut in strips. + + +~BALTIMORE CAKE--~For this cake use one cupful butter, two cupfuls +sugar, three and one-half cupfuls flour, one cupful sweet milk, two +teaspoonfuls baking powder, the whites of six eggs and a teaspoonful of +rose water. Cream the butter, add the sugar gradually, beating steadily, +then the milk and flavoring, next the flour sifted with the baking +powder, and lastly the stiffly beaten whites folded in at the last. Bake +in three layer cake tins in an oven hotter than for loaf cake. While +baking prepare the filling. Dissolve three cupfuls sugar in one cupful +boiling water, and cook until it spins a thread. Pour over the stiffly +beaten whites of three eggs, stirring constantly. Add to this icing one +cupful chopped raisins, one cupful chopped nut meats, preferably pecans +or walnuts, and a half dozen figs cut in fine strips. Use this for +filling and also ice the top and sides with it. + + +~BREAD CAKE--~Cream one cup of sugar and one-half cup of butter, add +one-half cup of milk, two cups of flour sifted with three teaspoons of +baking powder and last the stiffly beaten whites of three eggs and half +a teaspoon of vanilla flavoring. Bake in one loaf. + + +~BRIDE'S CAKE--~One and one-half cupfuls of sugar, one-half cupful of +butter, one-half cupful of sweet milk, two cupfuls of flour, one-quarter +cupful cornstarch, six egg whites, one and one-half teaspoonfuls baking +powder, one teaspoonful vanilla. Cream the sugar and butter, add milk, +flour and cornstarch into which the baking powder has been thoroughly +sifted, stir in the whites of eggs quickly with the flavoring. + + +~BUTTERMILK CAKE--~Cream three tablespoons of butter with one cup of +sugar, add one cup of buttermilk, one well beaten egg, two cups of flour +sifted with four teaspoons of baking powder and one-half cup of seeded +raisins cut in pieces and rolled in flour. + + +~CHOCOLATE CAKE--~Beat one cup of butter to a cream with two cups of +sugar, add the yolks of five eggs, beaten until light-colored, and one +cup of milk. Sift three and one-half cups of flour with five level +teaspoons of baking powder and add to the first mixture. Stir well and +fold in the beaten whites of two eggs. Beat in layer cake tins and +spread the following mixture between when the cakes are nearly cold. +Beat one and one-half cups of powdered sugar, three level tablespoons of +cocoa, one teaspoon of vanilla, and the whites of three eggs together +until a smooth mixture is made that will spread easily. The exact amount +of sugar varies a little on account of size of eggs. + + +~CHOCOLATE CAKE~--Cook one cup of sugar, one-half cup of milk, one-half +cup of grated chocolate and the beaten yolk of one egg together until +smooth. When done add a teaspoon of vanilla and cool. Beat one-half cup +of butter to a cream, add one cup of sugar slowly, and beat smooth. Add +two beaten eggs, one-half cup of milk, two cups of flour in which +two-thirds teaspoon of soda has been sifted and when well beaten add the +cool chocolate mixture. Bake in four layers and put together with a +white boiled icing. + + +~CHOCOLATE CAKE~--Cook one cup of sugar, one-half cup of milk, one cup +of grated chocolate and the beaten yolk of one egg together until +smooth. When done add a teaspoon of vanilla and cool. Beat one-half cup +of butter to a cream, add one cup of sugar slowly and beat smooth. Add +two beaten eggs, one-half cup of milk, two cups of flour in which +two-thirds teaspoon of soda has been sifted, and when well beaten add +the cool chocolate mixture. Bake in four layers and put together with a +white boiled icing. + + +~CHOCOLATE LAYER CAKE~--Beat a half cupful butter to a cream, adding +gradually one cupful sugar. When light beat in a little at a time, a +half cupful milk and a teaspoonful vanilla. Beat the whites of six eggs +to a stiff froth and sift a teaspoonful and a half with two cupfuls +flour. Add the sifted flour to the mixture. Then fold in the whipped +whites. Have three buttered layer cake tins ready and put two-thirds of +the mixture into two of them, into the third tin put the remainder of +the batter, having first added to it two tablespoons melted chocolate. +Bake the cakes in a rather quick oven for twenty minutes. Put a layer of +the white cake on a large plate and cover with white icing, on this lay +a dark layer and cover with more of the white icing. On this put the +third cake and cover with the chocolate icing. Put into a graniteware +pan one cupful and a half cupful water and cook gently until bubbles +begin to rise from bottom. Do not stir or shake while cooking. Take at +once from the stove and pour in a thin stream over the stiffly whipped +whites of two eggs. Beat it until thick, flavor with vanilla, and use +two-thirds of this for the white icing. Into the remainder put a +tablespoon and a half melted chocolate and a suspicion of cinnamon +extract, and frost the top and sides of the cake. + + +~CHOCOLATE LOAF CAKES~--Cream one cup of butter, add two and one-half +cups of sugar and beat to a cream. Beat the yolks of five eggs light, +add to the butter and sugar, with one cup of milk and three cups of +flour in which four level teaspoons of baking powder have been sifted, +the stiffly beaten whites of five eggs and two teaspoons of vanilla +flavoring and two squares of chocolate melted. Bake in a moderate oven. + + +~COCOA CAKE~--Cream one-half cup of butter, add one cup of sugar, and +beat again. Add the beaten yolks of three eggs and a teaspoon of +vanilla. Sift two cups of pastry flour twice with one-quarter cup of +cocoa and four level teaspoons of baking powder. Add to the first +mixture alternately with three-quarters cup of milk, beat hard, and fold +in the stiffly beaten whites of three eggs. Bake in a loaf and cover +with white icing. + + +~CREAM CAKE OR PIE~--This recipe makes a simple layer cake to be filled +in various ways. Cream one-quarter cup of butter with one cup of sugar, +add the beaten yolks of two eggs and one teaspoon of vanilla. Now beat +hard, then mix in one-half cup of milk alternately with one and one-half +cups of flour sifted twice with two level teaspoons of baking powder. +Beat just enough to make smooth, then fold in lightly the stiffly beaten +whites of two eggs and pour into an oblong shallow pan that is buttered, +floured and rapped to shake out all that is superfluous. Bake about +twenty minutes, take from pan and cool. Just before serving split the +cake and fill with a cooked cream filling or with sweet thick cream +beaten, sweetened with powdered sugar and flavored to the taste. + + +~CREAM LAYER CAKE~--Cream one-quarter cup of butter well with one cup of +sugar, add the yolks of three eggs beaten light, one-half cup of milk, +then one and one-half cups of flour sifted twice with three level +teaspoons of baking powder. Stir in lightly last of all the whites of +three eggs beaten stiff. Bake in a pan large enough to make one thin +cake and bake. Cool and split, then spread on one-half pint of cream +beaten light, sweetened, and flavored with a few drops of vanilla. Put +on the top cake and dust with powdered sugar. + + +~DATE CAKE~--Sift two cups of flour with four level teaspoons of baking +powder, one-half level teaspoon of salt and one-quarter cup of butter. +Beat one egg, add three-quarters cup of milk and mix into the +ingredients. Add last one and one-half cups of dates stoned and cut +into small pieces and rolled in flour. Bake in a sheet in a moderate +oven and serve warm or with a liquid sauce as a pudding. + + +~EGGLESS CAKE~--One and one-half cups sugar, one cup sour milk, three +cups sifted flour, one-half cup shortening, one teaspoon soda, one-half +teaspoon cinnamon, one-half teaspoon nutmeg, one cup chopped raisins, +salt. + + +~FEATHER CAKE~--Sift one cup of sugar, two cups of sifted flour, three +level teaspoons of baking powder and a few grains of salt. Add one cup +of milk, one well beaten egg, three tablespoons of melted butter and a +teaspoon of vanilla or lemon flavoring or a level teaspoon of mixed +spices. Beat hard and bake in a loaf in a moderate oven about half an +hour. + + +~FIG CAKE~--Two cupfuls of sugar, two-thirds of a cup of butter, one +cupful of milk, four even cupfuls of flour, five eggs, two teaspoonfuls +of cream of tartar, one of soda, sifted with the flour, mix the butter +and sugar until creamed, add the unbeaten yolks of the eggs, add the +milk and the flour slowly, beating all the time, lastly the whites of +the eggs. Flavor two cupfuls of chopped figs and mix in. Bake quickly. + + +~FIG LAYER CAKE~--Cream one-quarter cup of butter with one cup of sugar, +add one beaten egg, one cup of milk, two cups of flour sifted twice with +four teaspoons of baking powder. Bake in layer tins. + +For the filling-chop one-half pound of figs fine, add one-half cup of +sugar and one-quarter cup of cold water. Cook in a double boiler until +soft, let cool, and spread between the cakes. + + +~FRUIT CAKE~--One cup dark sugar, one-half cup butter, one cup molasses, +one cup coffee (cold liquid), three eggs, three tablespoons mixed +spices, one pound currants, two pounds raisins, three cups flour, three +teaspoons baking powder, one-fourth pound citron. + + +~GOLD CAKE~--Mix the yolks of four eggs, one cup of sugar, one-half cup +of sweet milk, one-half cup of butter, three cups of flour sifted three +times, one teaspoonful of cream of tartar and one-half teaspoon of soda. +Beat very thoroughly. Use a moderate cake oven. + + +~HICKORY NUT CAKE~--Cream one cup of butter with two cups of sugar, add +the well beaten yolks of four eggs, and one-half cup of milk. Sift three +level teaspoons of baking powder twice with two and one-half cups of +pastry flour. Reserve one-half cup of the flour and add the remainder to +the first mixture. Now fold in the whites of four eggs beaten stiff, +one teaspoon of lemon juice, half a dozen gratings of the yellow rind of +lemon and one cup each of seeded and chopped raisins and of chopped +hickory nuts mixed with the reserved half cup of flour. Bake in a +moderate oven, cover with a white icing and garnish without meats. + + +~HUCKLEBERRY CAKES~--Mix together one quart of flour, one teaspoon salt, +four teaspoons baking powder and one-half cup of sugar. Mix one-third +cup butter, melted with one cup of milk. Add it to the flour and then +add enough more milk to make a dough stiff enough to keep in shape when +dropped from a spoon. Flour one pint of berries, stir in quickly, and +drop by the large spoonful on a buttered pan or in muffin rings. Bake +twenty minutes. + + +~ICE CREAM CAKE~--Cream three-quarters cup of butter with two cups of +fine granulated sugar. Add one cup of milk with two cups of flour and +three-quarters cup of cornstarch sifted twice with five level teaspoons +of baking powder. Fold in slowly the whites of seven eggs and bake in +layers. + + +~LAYER CAKE~--One and one-half cups of sugar, two-thirds of a cup of +butter, the whites of six eggs, one cup of sweet milk, two and one-half +cups of pastry flour, two teaspoonfuls of baking powder, flavor with +lemon, put two-thirds of the mixture into jelly tins. To the rest add +two tablespoonfuls of molasses, one-half cup of raisins (seeded), three +figs (chopped), one teaspoonful cinnamon, one-half teaspoonful allspice, +two tablespoonfuls of flour. Bake, when cool, together with jelly, +having the dark layer in the center. + + +~MARGARETTES~--One-half pound of peanuts, one pound of dates chopped +fine. One cup of milk in the dates, and boil, add peanuts. Make a boiled +icing. Take the long branch crackers, spread the filling between the +crackers, put on the icing, and put in the oven to brown. + + +~PLAIN CAKE~--Beat together one-half cup of butter and two cups of sugar +until light and creamy, add the well beaten yolks of three eggs, +one-half cup of milk, three cups of flour in which three teaspoons of +baking powder have been sifted, and last the stiffly beaten whites of +three eggs. Add any flavoring preferred and bake in a moderate oven. + + +~PLAIN TEA CAKE~--Cream two level tablespoons of butter and one cup of +sugar together, add one beaten egg, one cup of milk and two cups of +flour in which three level teaspoons of baking powder have been sifted. +Bake in a sheet, and serve while fresh. + + +~RAISIN CAKE~--One cup butter, three eggs, one and one-half cups sugar, +one cup sour milk, one teaspoon soda, one cup raisins, little nutmeg, +three cups flour. One can use two eggs and one-half cup butter; then +bake as usual. + + +~ROCKLAND CAKE~--Two cups sugar, one cup butter beaten to a cream, five +eggs, one cup milk, four cups flour, two teaspoonfuls baking powder, one +teaspoonful essence of lemon. + + +~SNIPPODOODLES~--One cup of sugar, one tablespoon of butter, one-half +cup of milk, one egg, one cup of flour, one teaspoon of cinnamon. Cream +the butter, add the sugar, then the eggs well beaten, then the flour, +baking powder and cinnamon, sifted together, and the milk. Spread very +thin on the tin sheet and bake. When nearly done sprinkle with sugar; +when brown remove from the oven, cut into squares and remove quickly +with a knife. They should be thin and crispy. + + +~SNOW CAKE~--Beat the white of four eggs stiff. Cream one-half cup of +milk and one cup of butter and one cup of sugar, add one-half cup of +milk and two cups of flour sifted twice with three level teaspoons of +baking-powder. Fold in the whites of the eggs last and half a teaspoon +or more of lemon or vanilla flavoring. + + +~SPICE CAKES~--For little spice cakes cream one-half cup of butter with +one cup of sugar, add one beaten egg, one-half cup of sour milk, and +one-half level teaspoon each of soda, baking powder, and cinnamon, and a +few gratings of nutmeg sifted with two and one-half cups of pastry +flour. Stir in one-half cup each of chopped walnut meats and seeded and +chopped raisins. Roll out thin and cut in shape or put small spoonfuls +some distance apart on a buttered pan and press out with the end of a +baking powder can until as thin as needed; do not add more flour. Bake +slowly. + + +~SPONGE CAKE~--Whites of two eggs beaten to a stiff froth, beat the +yolks thoroughly, then beat both together, then add one scant cup of +granulated sugar (beating again), one scant cup of flour (beat again), +and one teaspoon of baking powder. Sift the flour three or four times, +stir the baking powder in the flour, and lastly add five tablespoons of +hot water. + +~SULTANA TEA CAKES~--Into three-quarters of a pound of flour stir a +pinch of salt, a teaspoonful of baking powder, three ounces of butter +and lard mixed in equal portions, three ounces of sifted sugar and two +ounces of sultanas. Chop one and half ounces of candied lemon peel, add +that and moisten all with two well beaten eggs and a little milk if +necessary. Work these ingredients together, with a wooden spoon turn on +to a board and form into round cakes. Place them on a floured baking +sheet and cook in a quick oven. Five minutes before the cakes are done +brush them over with milk to form a glaze, and when ready to serve cut +each through with a knife and spread liberally with butter. + + +~SUNSHINE CAKE~--Cream one cup of butter, add two cups of sugar and +beat, add one cup of milk, the yolks of eleven eggs beaten until very +light and smooth, and three cups of flour sifted with four teaspoons of +baking powder three times to make it very light. Turn into a tube baking +pan and bake three-quarters of an hour in a moderate oven. + + +~TEA CAKE~--This cake is to be eaten warm with butter. Rub a rounding +tablespoon of butter into three cups of flour sifted with a saltspoon of +salt, six level teaspoons of baking powder and one-quarter cup of sugar. +Beat one egg light, add one and one-half cups of milk and the dry +ingredients and beat well. Pour into a long buttered pan and bake about +twenty minutes. Do not slice this cake, but cut through the crust with a +sharp knife and break apart. This mixture can be baked in muffin tins, +but it saves time to bake it in a loaf. + + +~VELVET CAKE~--One-half cup butter, one and one-half cups sugar, yolks +four eggs, one-half cup milk, one and one-half cups flour, one-half cup +cornstarch, four level teaspoons baking powder, whites four eggs, +one-third cup almonds blanched shredded. Cream the butter, add gradually +the sugar, then the egg-yolks well beaten. Beat well and add the milk, +the flour, cornstarch, and baking powder sifted together, and egg whites +beaten stiff. Beat well and turn into buttered shallow pan. Sprinkle +with the almonds, then with powdered sugar and bake forty minutes in a +moderate oven. + + +~WHITE PATTY CAKES~--Cream one-third cup of butter with one cup of +sugar, add one-half cup of milk, one and three-quarter cups of flour +sifted twice with two and one-half level teaspoons of baking powder, and +flavor with a mixture of one-third teaspoon of lemon flavoring and +two-thirds teaspoon of vanilla flavoring. Bake in little plain patty +pans and cover the top of each with white icing. Garnish with two little +leaves cut from angelica and a bit of red candied cherry. + + +~COFFEE CREAM CAKES AND FILLING~--Roll good plain paste three-eighths of +an inch thick and cut in rounds and through a pastry tube force a cream +cake mixture to make a border come out even with the edge of the round, +and bake in a hot oven. Fill and frost. For the cream cake mixture put +one cup of boiling water, one-half cup of butter and one level +tablespoon of sugar together in a saucepan and boil one minute, then add +one and three-quarters cups of flour all at once. Stir rapidly and when +the cooked mixture cleaves from the pan add five eggs one at a time, +beating well between each addition. Do not beat the eggs before adding. + + +~COFFEE ECLAIRS~--Put one cup of hot water, one-half cup of butter and +one-half teaspoon of salt in a small saucepan over the fire. The instant +it boils add quickly one and one-half cups of sifted pastry flour. Stir +thoroughly for five minutes, or till it all clears from the pan in a +lump. Let it cool slightly and then add five eggs whole, one at a time. +Mix very thoroughly, then drop the dough with a spoon on to a buttered +baking pan in pieces about four inches long and one and one-half inches +wide and some distance apart. Bake in a quick oven until well puffed up +and done through; they will settle as soon as removed if not baked +sufficiently. When cool, cut along one edge and fill with the prepared +cream and frost with coffee icing. + + +~CRUMPETS~--Scald two cups of milk, add four tablespoons of melted +butter and when lukewarm one level teaspoon of salt and three and +one-half cups of flour. Beat hard, add one-half yeast cake, dissolved in +one-half cup of lukewarm water and beat again. Let rise until light, +then grease large muffin rings and set them on a hot griddle. Fill each +ring not over half full and bake slowly until a light brown, turn rings +and contents over, bake a little longer, then slip rings off. Serve hot. +If any are left over, split, toast and butter them. + + +~CRULLERS~--Scald one cup of milk, and when lukewarm add one yeast cake +dissolved in one-quarter cup of lukewarm water, and add one and one-half +cups of flour and a level teaspoon of salt. Cover and let rise until +very light; add one cup of sugar, one-quarter cup of melted butter, +three well beaten eggs, one-half of a small nutmeg grated and enough +more flour to make a stiff dough. Cover and let rise light, turn on to +a floured board and roll out lightly. Cut into long narrow strips and +let rise on the board. Now twist the strips and fry until a light brown +color, and dust over with powdered sugar. + + +~DUTCH CRULLERS~--Cream one cup of sugar and one-half cup of butter, add +one egg and beat, then one cup of sour milk. Sift one level teaspoon of +flour and add to the mixture, now beat in enough sifted pastry flour to +make a dough that can be rolled out. Cut in rings and taking hold of +each side of a ring twist it inside out. Fry in deep hot fat. + + +~INDIVIDUAL SHORTCAKES~--Sift two cups of flour, three teaspoons of +baking powder, and one-half level teaspoon of salt together. Add two +well beaten eggs and one-half cup of melted butter. Beat and pour into +greased muffin pans until they are two-thirds full. Bake in a hot oven, +then split and butter. Crush a quart box of any kind of berries, +sprinkle with one-half of cup of sugar and use as a filling for the +little shortcakes. + + +~RAISED DOUGHNUTS~--Scald one cup of milk. When lukewarm add one-quarter +of a yeast cake dissolved in one-quarter of a cup of lukewarm water, one +teaspoon salt and flour enough to make a stiff batter. Let it rise over +night. In the morning add one-third of a cup of shortening (butter and +lard mixed), one cup light brown sugar, two eggs well beaten, one-half +nutmeg grated and enough flour to make a stiff dough. Let it rise again, +toss on floured board, pat and roll out. Shape with the biscuit cutter +and work between the hands until round. Place on the floured board, let +rise one hour, turn and let rise again. Fry in deep fat and drain on +brown paper. Cool and roll in powdered sugar. + + +~SOUR MILK DOUGHNUTS~--Beat two eggs light, add one cup of sugar and +beat, one-half cup of butter and lard mixed, and beat again. Stir one +level teaspoon of soda into one pint of sour milk, add to the other +ingredients and mix with enough sifted pastry flour to make a dough as +soft as can be rolled. Take a part at a time, roll half an inch thick, +cut in rings and fry. Use nutmeg, cinnamon, or any flavoring liked. +These doughnuts are good for the picnic basket or to carry out to the +boys at their camp. + + +~SUGAR COOKIES~--Beat to a cream one cupful of shortening, half lard and +half butter, one cupful granulated sugar. Add one cup rich sour cream +and two eggs unbeaten, four cupfuls flour sifted with one teaspoonful +soda and a half teaspoonful baking powder. Stir just enough to make a +stiff dough, toss on to the lightly floured molding board and knead +another cupful of flour into it. This mixing gives the cookies a fine +grain. Flavor with a little nutmeg, roll out, cut into cookies, and +bake. + + +~SOFT GINGER COOKIES~--Put a level teaspoon of soda in a measuring cup, +add three tablespoons of boiling water, one-quarter cup of melted butter +or lard, a saltspoon of salt, a level teaspoon of ginger, and enough +sifted pastry flour to make a dough as soft as can be handled. Shape +small bits of dough, lay in the greased baking pan and press out half an +inch thick; bake carefully. + + + + +CANDIES + + +~CANDIED VIOLETS~--Gather the required quantity of perfect sweet +violets, white or blue. If possible, pick in the early morning while the +dew is still on them. Spread on an inverted sieve and stand in the air +until dried, but not crisp. Make a sirup, using a half pound of pure +granulated sugar and a half pint of water. Cook without stirring until +it spins a thread. Take each violet by the stem, dip into the hot sirup +and return to the sieve, which should be slightly oiled. Leave for +several hours. If the flowers then look preserved and clear they will +not require a second dipping, but if they appear dry as if some portions +of the petals were not properly saturated, dip again. Now have ready a +half cupful of melted fondant. Add a drop or two of violet extract and a +few drops of water to reduce the fondant to a thin, grayish, paste-like +consistency. Dip the flowers in this one at a time, dust with powdered +crystallized sugar, and lay on oiled paper to harden. Rose leaves may he +candied in the same way, substituting essence of rose for the violet and +a drop or two of cochineal to make the required color. A candy dipper or +fine wire can be used for dipping the rose petals. + + +~CREAMED WALNUTS~--Cook two cups of sugar and one-half cup of water +together until the sirup threads. Add a teaspoon of vanilla, take from +the range and beat until thick and creamy. Make small balls of the candy +and press half a walnut meat into each side. Drop on to a plate of +granulated sugar. + + +~CRYSTALLIZED COWSLIPS~--These make a prized English confection, much +used for ornamenting fancy desserts. The flowers are gathered when in +full bloom, washed gently and placed on a screen to dry. When this is +accomplished the stems are cut to within two inches of the head and the +flowers are then laid heads down on the tray of the crystallizing tin, +pushing the stalks through so the flowers shall be upright. When full +put the tray in the deep tin and fill with the same crystallizing sirup, +pouring around the sides and not over the flowers. When dry, arrange in +baskets or use in decorating. + + +~FRUIT PASTE~--Take equal weights of nut meats, figs, dates and prepared +seedless raisins. Wipe the figs and remove the stems, remove the scales +and stones from the dates. Mix well and chop fine or run it all through +a meat chopper. Mold it on a board in confectioners' sugar until you +have a smooth, firm paste. Roll out thin and cut into inch squares or +small rounds. Roll the edge in sugar, then pack them away in layers with +paper between the layers. + + +~GLACE FIGS~--Make a sirup by boiling together two cups of sugar and one +and a half cups of water. Wash and add as many figs as can be covered by +the sirup. Cook until they are tender and yellow, then remove from the +fire and let them stand in the sirup over night. In the morning cook for +thirty minutes, and again let them stand over night. Then cook until the +stems are transparent. When cold drain and lay them on a buttered cake +rack or wire broiler and let them remain until very dry. + + +~PINEAPPLE MARSHMALLOWS~--This is a good confection for Thanksgiving. +Soak four ounces gum arabic in one cupful pineapple juice until +dissolved. Put into a granite saucepan with a half pound of powdered +sugar, and set in a larger pan of hot water over the fire. Stir until +the mixture is white and thickened. Test by dropping a little in cold +water. If it "balls," take from the fire and whip in the stiffly whipped +whites of three eggs. Flavor with a teaspoonful vanilla or orange juice, +then turn into a square pan that has been dusted with cornstarch. The +mixture should be about an inch in thickness. Stand in a cold place for +twelve hours, then cut into inch squares and roll in a mixture of +cornstarch and powdered sugar. + + +~RAISIN FUDGE~--Put into a saucepan one heaped tablespoon butter, melt +and add one-half cup milk, two cups sugar, one-fourth cup molasses and +two squares chocolate grated. Boil until it is waxy when dropped into +cold water. Remove from fire, beat until creamy, then add one-half cup +each of chopped raisins and pecans. Pour into a buttered tin, and when +cool mark into squares. + + +~SIMPLE WAY OF SUGARING FLOWERS~--A simple way of sugaring flowers where +they are to be used at once consists in making the customary sirup and +cooking to the crack degree. Rub the inside of cups with salad oil, put +into each cup four tablespoonfuls of the flowers and sugar, let stand +until cold, turn out, and serve piled one on top of the other. + + + + +ICE CREAM AND SHERBETS + + +~BALTIMORE ICE CREAM~--Two quarts of strawberries, two cups of +granulated sugar, half cup powdered sugar, one pint cream, about two +spoonfuls vanilla, half cup chopped nuts, heat the berries and sugar +together, when cool mix other ingredients and freeze. + + +~BLACK CURRANT ICE CREAM~--Stew one cupful black currants five minutes, +then press through a fine sieve. Add a cupful rich sirup and a cupful +thick cream, beat well, then freeze. When stiff pack in an ornamental +mold, close over and pack in ice and salt. When ready to serve turn out +on a low glass dish, garnish with crystallized cherries and leaves of +angelica. + + +~FROZEN ICE~--Cook one cup of rice in boiling salted water twelve +minutes. Drain and put it in the double boiler, one quart milk, one cup +sugar and one saltspoon salt. Cook till soft, then rub through a sieve. +Scald one pint of cream and mix with it the beaten yolks of four eggs. +Cook about two minutes, or until the eggs are scalding hot, then stir +this into the rice. Add more sugar, if needed, and one tablespoonful +vanilla. Chill and pack firmly in the freezer or round the mold. Turn +out and ornament the top with fresh pineapple cut in crescent pieces or +with quartered peaches and serve a fresh fruit sirup sauce with the +cream. + + +~FRUIT ICE~--Three lemons, three oranges, three bananas, three cups +sugar, three pints cold water, by pressing juice from orange and lemons, +strain well, peel banana, rub through strainer into the fruit juice, add +the sugar, then the water, stir until the sugar is dissolved, pour into +freezer. The ice that is used should be pounded until fine, and the +right kind of salt should be used. + + +~ICE CREAM WITH MAPLE SAUCE~--Scald one quart of cream, add one-half cup +of sugar, a bit of salt, and when cold freeze as usual, first flavoring +with vanilla or extract of ginger. Reduce some pure maple sirup by +boiling until quite thick, stir into it some sliced pecans or walnuts +and serve hot with each portion of the cream. + + +~PINEAPPLE CREAM~--Two cups of water, one cup of sugar, boil fifteen +minutes, let cool, add one can grated pineapple. Freeze to mush, fold in +one-half pint of whipped cream, let stand an hour, but longer time is +better. + + +~VANILLA ICE CREAM~--Put two cups of milk in a double boiler, add a +pinch of soda and scald, beat four eggs light with two cups of sugar, +pour the hot milk on slowly, stirring all the time; turn back into +double boiler and cook until a smooth custard is formed. Cool and flavor +strongly with vanilla because freezing destroys some of the strength of +flavoring. Stir in a pint of sweet cream and freeze. + + +~CRANBERRY SHERBET~--This is often used at a Thanksgiving course dinner +to serve after the roast. To make it boil a quart of cranberries with +two cupfuls of water until soft, add two cupfuls sugar, stir until +dissolved, let cool, add the juice of one or two lemons and freeze. This +may be sweeter if desired. Serve in sherbet glasses. + + +~CURRANT SHERBET~--Mash ripe red currants well and strain the juice. To +two cups of the juice add two cups of sugar, two cups of water, and +bring to boiling point. Cook a few minutes and skim well, then pour +while hot slowly on to the whites of two eggs beaten stiff. Beat a few +minutes, cool, and freeze. + + +~LEMON GINGER SHERBET~--This is made the same as the lemon with the +addition of four ounces of candied ginger cut in fine bits and added to +the sirup with the grated yellow rind of a lemon. Boil until clear, add +lemon juice and a little more of the rind and proceed as with the ice. + + +~LEMON SHERBET~--Put two cups of sugar into four cups of water and cook +five minutes after it begins to boil. Add one-half level tablespoon of +gelatin soaked in a tablespoon of cold water for fifteen minutes. Stir +one cup of lemon juice and freeze. + + +~PINEAPPLE SORBET~--Peel and cut up a small sugar loaf pineapple and let +it stand in a cool place over night with a pint of sugar added to it. An +earthen jar is best for holding the pineapple, whose acid properties +forbid its standing in tin. In the morning strain, pressing out as much +of the juice as possible. Add to this a pint of water and the grated +rind of an orange. Boil ten minutes, add the juice of one lemon and two +oranges, freeze about fifteen minutes until of a smooth, even, +cream-like texture, and serve after the meat course at dinner. If you +desire a granite which is frozen as hard as ice cream, but should be of +a rough-grained consistency, set the mixture away packed in ice and let +it remain there for two or three hours. Scrape the frozen part +occasionally from the sides of the can and stir long enough to mix the +ice with the mass, but not long enough to make it creamy. Serve in a cup +made of the half skin of an orange with the pulp scraped out. + + +~TEA SHERBET~--Make a quart of fine flavored tea in the usual way, pour +off, sweeten to taste, add the juice of half a lemon and the fine +shredded peel, and freeze. + + +~GLACE DES GOURMETS~--Make a custard of one pint milk, six egg yolks, +one cup sugar and a few grains of salt. Strain and add one pint cream, +one cup almonds (blanched, cooked in caramel, cooled, and pounded), and +one tablespoon vanilla. Whip one pint heavy cream and add one-half pound +powdered sugar, one tablespoon of rum, one teaspoon of vanilla and +one-fourth pound of macaroons broken in small pieces. Freeze the first +mixture and put in a brick mold, cover with second mixture, then repeat. +Pack in salt and ice, using two parts crushed ice to one part rock salt +and let stand two hours. Remove from mold and garnish with macaroons in +brandy. + + +~MAPLE PARFAIT~--Beat four eggs slightly in a double boiler, pour in one +cup of hot maple sirup, stirring all the time. Cook until thick, cool, +and add one pint of thick cream beaten stiff. Pour into a mold and pack +in equal parts of ice and salt. Let stand three hours. + + +~PINEAPPLE PARFAIT~--Cook for five minutes over the fire one cup +granulated sugar and a quarter cup of water. Beat the yolks of six eggs +until lemon colored and thick, then add the sirup little by little, +constantly beating. Cook in a double boiler until the custard coats the +spoon, then strain and beat until cold. Add two cupfuls pineapple pulp +pressed through a sieve and fold in a pint of cream whipped stiff. Pack +and bury in the ice and salt mixture. + + +~STRAWBERRY PARFAIT~--Hull, wash and drain some sweet strawberries. +Press through a strainer enough to give about two-thirds of a cup of +pulp. Cook together in a graniteware saucepan one cupful granulated +sugar and half a cup of water until it spins a thread. Do not stir while +cooking. Whip two whites of eggs stiff and then pour the hot sirup over +them and continue beating them until the mixture is cold. As it thickens +add the crushed berries, a spoonful at a time. Have ready a pint of +cream whipped to a solid froth, stir lightly into the egg and berry +mixture, then pack into a covered mold and bury in ice and salt, equal +proportions, leaving it for several hours. + + +~VIOLET PARFAIT~--This is made the same as white parfait, using +one-third cup of grape juice instead of the boiling water, and adding +half a cup of grape juice and the juice of half a lemon to the cream +before beating. + + +~VANILLA PARFAIT~--Cook a half cup each sugar and water over the fire +until it threads. Do not stir after the sugar has dissolved. Beat the +whites of three eggs until very stiff, pour the sirup slowly over it, +beating constantly. Flavor with vanilla, and when cold fold in a pint of +cream whipped stiff. Pour into a mold and pack. + + + + +PRESERVES, PICKLES AND RELISH + + +~CHERRY PICKLES~--Stem, but do not pit, large ripe cherries. Put into a +jar and cover with a sirup made from two cups of sugar, two cups of +vinegar and a rounding teaspoon each of ground cloves and cinnamon +cooked together five minutes. Let stand two days, pour off the vinegar, +reheat and pour over the cherries, then seal. + + +~CHILI SAUCE~--Peel and slice six large ripe tomatoes, add four onions +chopped fine, three-quarters of a cup of brown sugar, one-quarter cup of +salt, four cups of vinegar and two teaspoons each of ginger and cloves +and one-half teaspoon of cayenne pepper. Cook together one hour and seal +in small glass jars. + + +~COLD CATSUP~--Cut four quarts of tomatoes fine, add one cup of chopped +onion, one cup of nasturtium seeds that have been cut fine, one cup of +freshly grated horseradish, three large stalks of celery chopped, one +cup of whole mustard seeds, one-half cup of salt, one tablespoonful each +of black pepper, cloves and cinnamon, a tablespoon of mace, one-half cup +of sugar and four quarts of vinegar. Mix all well together and put in +jars or bottles. It needs no cooking, but must stand several weeks to +ripen. + + +~CREOLE SAUCE~--Scald and peel twenty-four tomatoes. Remove the seeds +from green peppers and cut the pulp and four onions fine. Shred one +ounce dried ginger, mix and add four tablespoons each of sugar and salt, +three cups of vinegar and one-half pound seedless raisins. Boil slowly +three hours, then put away in wide-mouthed bottles. + + +~GINGERED GREEN TOMATOES~--To one peck small green tomatoes allow eight +onions. Slice all together and sprinkle with one cupful of salt. Let +them stand twenty-four hours, then drain and cover with fresh water. +Make a strong ginger tea, allowing one quart of boiling water to a pound +of bruised ginger root. Let it simmer gently for twenty minutes until +the strength of the ginger is extracted. Scald the chopped tomatoes in +this. Drain. Mix together one ounce ground ginger, two tablespoonfuls +black pepper, two teaspoonfuls ground cloves, a quarter pound white +mustard seed, one-half cupful ground mustard, one ounce allspice, three +ounces celery seed and three pounds brown sugar. Now put the sliced +onions and tomatoes in a kettle with sugar and spices in alternate +layers, and pour over them enough white wine vinegar to cover well. Cook +the pickle until tender, then pack in jars and seal. + + +~GREEN TOMATO MINCE~--To two quarts chopped apples, greenings are best, +allow two quarts chopped green tomatoes, one pound each seeded raisins +and cleaned currants, one-half nutmeg, one teaspoonful of cinnamon, +one-half teaspoonful ground cloves, six cups granulated sugar and a +cupful and a half of cider vinegar. Boil slowly three or four hours and +can. + + +~PICALILLI~--Allow to one gallon sliced green tomatoes one pint grated +horseradish, eleven ounces brown sugar, two tablespoons each of fine +salt and ground mustard. Put the tomatoes in a large stone crock, +sprinkle the salt over them and let stand over night with a slight press +on top. In the morning add to the tomatoes and let stand several weeks +until it has formed its own vinegar. Always keep the pickle under the +liquor and have it in a cool place. + + +~PEPPER RELISH~--Chop fine a small head of white cabbage, six large +green peppers, and a nice bunch of celery. Put in a large bowl and +sprinkle with a half cup of salt, mix well, cover and let stand over +night. Next morning drain and mix in two tablespoons of mustard seed, +and pack in a stone jar. Put in a porcelain kettle three pints of +vinegar, two tablespoons sugar, one tablespoon each of whole cloves, +allspice and whole pepper, a clove of garlic and one onion minced. +Simmer gently twenty minutes, strain and pour boiling hot over the +vegetables. When cold cover and keep in a cool place. + + +~TOMATO CATSUP~--This catsup has a good relish on account of the onion +in it. Wash ripe tomatoes, cut them in slices and cook slowly for one +hour. Press through a sieve to take out the seeds and skin. To one quart +of this pulp and juice add one tablespoon of cinnamon, one of black +pepper and one of mustard, one teaspoon of cayenne, one-half cup of salt +and two onions chopped fine. Simmer two and one-half hours, then add two +cups of vinegar, cook an hour longer. Put in bottles and seal. + + +~TOMATO CHUTNEY~--Cut up and peel twelve large tomatoes and to them add +six onions chopped fine, one cup of vinegar, one cup of sugar, a handful +of finely chopped raisins, salt to taste, a half teaspoonful of cayenne +and a half teaspoonful of white pepper. Boil one and one-half hours and +bottle or put in stone jars. + + +~VEGETABLE RELISH~--Use two quarts each of cooked and finely chopped +beets and cabbage, add four cups sugar, two tablespoons salt, one +tablespoon black pepper, a half tablespoon cayenne, a cup of grated +horseradish and enough cold vinegar to cover. Bottle in glass jars and +keep in a cool place. + + +~APPLE AND GRAPE JELLY~--Pull the grapes off the stems of six large +bunches, put them in a preserving kettle, just cover with water. Pare +and slice six large fall pippin apples. Put them with the grapes. When +boiled soft strain through a flannel bag. To a pint of juice allow three +quarters of a pound of sugar. Boil the juice fifteen minutes, skim and +add the sugar, which has been heated. Boil ten or fifteen minutes. This +will fill three jelly glasses. + + +~BLACK CURRANT JELLY~--This is one of the best old-fashioned remedies +for sore throats, while a teaspoonful of it dissolved into a tumbler of +cold water affords a refreshing fever drink or family beverage on a hot +day. Stem large ripe black currants and after washing put into the +preserving kettle, allowing a cupful of water to each quart of fruit. +This is necessary because the black currant is drier than the red or +white. Mash with a wooden spoon or pestle, then cover and cook until the +currants have reached the boiling point and are soft. Turn into a jelly +bag and drain without squeezing. To each pint of the juice allow a half +pound loaf sugar. Stir until well mixed, then cook just ten minutes from +the time it commences to boil. Overcooking makes it tough and stringy. +Pour in sterilized glasses and when cold cover with paraffin. + + +~CANNED PINEAPPLE~--Pare the pineapple and carefully remove the eyes +with a sharp-pointed silver knife. Chop or grate or shred it with a +fork, rejecting the core. Weigh, and to every pound of fruit allow a +half pound of sugar, put all together in the preserving kettle, bring +quickly to boiling, skim, and remove at once. Put into jars and fill to +overflowing with sirup, and seal. + + +~CHERRY PRESERVES~--Select large red cherries, stem and stone them, and +save the juice. Weigh the fruit and an equal amount of sugar. Sprinkle +the sugar over the cherries and let stand six hours, then put into a +preserving kettle, add the juice, and heat slowly. Simmer until the +cherries are clear, and skim carefully several times. Seal in jars and +keep in a cool, dark place. + + +~CRANBERRY CONSERVE~--To three and a half pounds cranberries add three +pounds sugar, one pound seeded raisins and four oranges, cut in small +pieces after peeling. Cook gently about twenty minutes, take from the +fire, add one pound walnut meats, and cool. + + +~CHERRY JELLY~--The juice of cherries does not make a firm jelly without +the addition of gelatin. This means that it will not keep, but must be +eaten soon after making. But if a soft jelly will satisfy it can be +made, and kept like other jellies, without gelatin. To make this jelly +crush ripe cherries and cook until soft, with just enough water to keep +from burning. Strain and measure, to each cup of juice allow a cup of +sugar. Simmer the juice ten minutes, heat the sugar and drop into the +boiling juice. In a few minutes a soft jelly will form. + + +~CRANBERRY MOLD~--This is an extremely pretty way of serving cranberries +in individual molds. Wash a quart of cranberries and put in a porcelain +or granite saucepan. Sprinkle over the top of the berries two cupfuls of +sugar and on top of the sugar pour one cupful cold water. Set over the +fire and cook slowly. When the berries break into a boil, cover just a +few moments, not long, or the skins will burst, then uncover and cook +until tender. Do not strain, but pour at once into small china molds. +This gives a dark rich looking mold that is not too acid and preserves +the individuality of the fruit. If you wish to use some of the +cranberries in lieu of Maraschino cherries, take up some of the most +perfect berries before they have cooked too tender, using a darning +needle or clean hat pin to impale them. Spread on an oiled plate and set +in warming oven or a sunny window until candied. + + +~CURRANT AND RASPBERRY JELLY~--Some of the finest jellies and jams are +made from raspberries combined with currants. For jelly use two-thirds +of currant juice to one-third raspberry juice and finish in the usual +way. + +~FIG PRESERVES~--Take the figs when nearly ripe and cut across the top +in the form of a cross. Cover with strong salted water and let stand +three days, changing the water every day. At the end of this time cover +with fresh water, adding a few grape or fig leaves to color, and cook +until quite green. Then put again in cold water, changing twice daily, +and leave three days longer. Add a pound granulated sugar to each pound +figs, cook a few moments, take from the fire and set aside for two days. +Add more sugar to make sweet, with sliced and boiled lemon or ginger +root to flavor, and cook until tender and thick. + + +~GREEN GRAPE MARMALADE~--If, as often happens, there are many unripened +grapes still on the vines and frost threatens, gather them all and try +this green grape marmalade. Take one gallon stemmed green grapes, wash, +drain and put on to cook in a porcelain kettle with one pint of water. +Cook until soft, rub through a sieve, measure and add an equal amount of +sugar to the pulp. Boil hard twenty-five minutes, watching closely that +it does not burn, then pour into jars or glasses. When cold cover with +melted paraffin, the same as for jelly. + + +~GREEN TOMATOES CANNED FOR PIES~--To fifteen pounds round green tomatoes +sliced thin allow nine pounds granulated sugar and a quarter pound +ginger, washed, scraped and cut very thin, and four lemons scrubbed and +sliced thin, removing all seeds. Put this mixture over the fire with a +pint of water and cook about half an hour, taking care the contents of +the kettle do not scorch. Turn into sterilised glass jars and seal air +tight. A tablespoonful of cinnamon and a half tablespoonful each of +cloves and allspice may be added to the sauce while cooking if desired. + + +~PEAR AND BLUEBERRY PRESERVES~--Pick over and wash two quarts of +blueberries, add water to nearly cover and stew them half hour. Mash +them well, when all are broken turn into a bowl covered with cheese +cloth. Drain well and when cool squeeze out all the juice. Put the +blueberry juice on to boil, add one pint of sugar to each pint of juice +and remove all scum. Allow one quart of sliced pears to one pint of +juice. Use hard pears not suitable for canning. Cook them in the syrup, +turning over often and when soft and transparent skim them out into the +jars. Boil down the syrup and strain over the fruit. Fill to overflowing +and seal. + + +~PRESERVED CURRANTS~--Weigh seven pounds of currants before picking +over, then stem them and throw out all that are not perfect. Put seven +pounds of sugar with three pints of currant juice and boil three +minutes, add the currants, one pound of seeded raisins, and cook all +twenty minutes. Seal in small jars. + + +~PRESERVED STRAWBERRIES~--The following method for preserving +strawberries is highly recommended. Weigh the berries and allow an equal +amount of sugar. As two cups weigh a pound, the sugar can be measured. +Put the sugar into the preserving kettle with enough cold water to +moisten it, but not enough to make it a liquid. Set the kettle on the +back of the range, and when the sugar has entirely dissolved lay in the +fruit and heat. As soon as it boils skim and cook five minutes. Do not +stir or mash the berries. Now spread them around on deep platters or +enameled pans and cover with panes of window glass. Set in the sun, and +the syrup will gradually thicken. Turn into small jars and seal. + + +~RHUBARB JAM~--Add to each pound of rhubarb cut without peeling, a pound +of sugar and one lemon. Pare the yellow peel from the lemon, taking care +to get none of the bitter white pith. Slice the pulp of the lemon in an +earthen bowl, discarding the seeds. Put the rhubarb into the bowl with +the sugar and lemon, cover and stand away in a cool place over night. In +the morning turn into the preserving kettle, simmer gently +three-quarters of an hour or until thick, take from the fire, cool a +little and pour into jars. + + +~SPICED CRABAPPLES~--Wash the crabapples, cut out the blossoms end with +a silver knife. To four pounds of fruit take two pounds of sugar, one +pint of vinegar, one heaping teaspoon each of broken cinnamon, cassia +buds and allspice, add one scant tablespoon whole cloves. Tie the spices +in a thin bag and boil with the vinegar and sugar five minutes. Skim +them, add the apples and simmer slowly until tender; which will take +about ten or fifteen minutes. Skim out the apples, putting them in a +large bowl or jar. Boil the sugar five minutes longer and pour over the +fruit. Next day drain off the syrup, heat to the boiling point and pour +again over the apples. Do this for the next two days, then bottle and +seal while hot. + + +~SPICED CRABAPPLE JELLY~--With crabapples still on hand a nice spiced +jelly can be made to serve with meats. Cook the apples without peeling +until tender. Strain through a jelly bag, add vinegar to taste with +cloves and cinnamon. Cook twenty minutes, add an equal quantity of sugar +that has been heated in the oven. Boil five minutes, skim and turn in +glasses. + + +~SPICED RIPE TOMATO~--Peel ripe tomatoes and weigh. For each seven +pounds allow two cups of vinegar, seven cups of sugar, one ounce of +whole allspice, the same of stick cinnamon and one-half ounce of whole +cloves. Cook the tomatoes half an hour or until soft, cutting to pieces +while cooking. Add the vinegar, sugar and spices tied in a muslin bag. +Cook until thick like marmalade. Serve with cold meats. + + +~TOMATO FIGS~--Scald eight pounds of yellow tomatoes and remove the +skins. Pack them in layers with an equal weight of sugar. After +twenty-four hours drain off the juice and simmer five minutes, add the +tomatoes and boil until clear. Remove the fruit with a skimmer and +harden in the sun while you boil down the syrup until thick; pack jars +two-thirds full of the tomatoes, pour the syrup over and seal. Add the +juice of four lemons, two ounces of green ginger root tied up in a bag +and the parboiled yellow rind of the lemons to the juice when boiling +down. + + +~WILD GRAPE BUTTER~--If the wild frost grapes are used, take them after +the frost has ripened them. Stem and mash, then mix with an equal +quantity of stewed and mashed apple. Rub the mixture through a sieve, +add half as much sugar as there is pulp and cook until thick, being +careful that it does not burn. It is a good idea to set preserves and +fruit butters in the oven with the door ajar to finish cooking as there +is then much less danger of burning or spattering. + + +~YELLOW TOMATO PRESERVES~--Allow a pound sugar to each pound tomatoes +and half cup of water to each pound fruit. Cover the tomatoes with +boiling water, then skim. Make a syrup with the sugar, and when boiling +skim and add the tomatoes. Have ready a sliced lemon that has been +cooked in boiling water and a little sliced ginger. Add to the tomatoes. +Cook until the tomatoes are clear, remove, pack in jars, cook the syrup +until thick, pour over and seal. + + +~MINCE MEAT~--One peck sour apples, three pounds boiled beef, two pounds +suet, one quart canned cherries, one quart grape juice, one pint cider, +one pint apple butter, one glass orange marmalade, half pound candied +orange peel, half pound citron, two pounds currants, two pounds raisins, +two tablespoonfuls salt. Put all together and boil up well. This may be +canned for future use. + + + + +SOUFFLES + + +~ASPARAGUS SOUFFLE~--Only very tender asparagus should be used. Cut it +fine and boil tender in salted water. Add the well beaten yolks of four +eggs, one tablespoonful of soft butter, a saltspoon of salt and a little +pepper. Then fold in the stiffly beaten whites of the eggs and bake in a +steady oven. Canned asparagus can be substituted for fresh. + + +~CABBAGE SOUFFLE~--Chop a solid white head of cabbage and cook in salted +water until tender. Drain and place in a buttered dish in layers with a +sprinkling of grated cheese between. Mix two tablespoonfuls each of +flour and butter, add one cupful of rich milk, the beaten yolks of two +eggs and a saltspoon of salt and mustard, stir over the fire until it +boils. Then add the stiffly beaten whites of the eggs, pour over the +cabbage and bake for half an hour. + + +~CHEESE SOUFFLE~--Mix together one-half cup breadcrumbs, a quarter +teaspoon salt, a half teaspoonful mustard and a dash of cayenne. Add a +tablespoonful butter, a cup and a half milk and cook over hot water. +When heated remove. Add while hot two cups grated cheese and the well +beaten yolks of three eggs. Cool. When ready to bake add the beaten +whites of four eggs and a cup of whipped cream. Fill individual cups +half full, set in a pan of hot water and bake fifteen minutes in a quick +oven. + + +~CORN SOUFFLE~--To one pint of sweet grated corn (canned corn) drain and +run through a food chopper (may be used), add the well beaten yolks of +two eggs, one pint of sweet milk, one small teaspoonful of salt, one and +one-half tablespoonfuls of sugar and the stiffly beaten whites of the +eggs. Mix well and bake in a buttered casserole or ramequins for forty +minutes. + + +~GUERNSEY CHEESE SOUFFLE~--Pin a narrow folded paper thoroughly buttered +on the inside, around six or eight ramequins and butter the ramequins +thoroughly. Melt two tablespoonfuls butter and in it cook two +tablespoonfuls of flour and a quarter teaspoonful each of salt and +paprika. When the mixture looks frothy stir in half a cup of milk and +stir until boiling. Then add four ounces grated cheese and the beaten +yolks of three eggs. Lastly fold in the stiffly whipped whites of three +eggs. Put the mixture into the ramequins letting it come up to the paper +or nearly to the top of the dishes. Set the ramequins on many folds of +paper in a dish, pour in boiling water to half fill, and let bake in a +moderate oven until the mixture is well puffed up and firm to the touch. +Remove the buttered paper, set the ramequins in place and serve at once. +A green vegetable salad seasoned with French dressing and a browned +cracker may accompany the dish. + + +~SOUFFLE OF CARROTS~--Boil the carrots and mash them fine, add a little +sugar to taste, a pinch of salt, a spoonful of flour and a good lump of +butter, the well beaten yolks of four eggs, and lastly fold in the +stiffly beaten whites. Bake in a quick oven in the dish in which it may +be served. + + +~TOMATO SOUFFLE~--Stew three cupfuls of tomato down to two, add +seasoning to taste and six eggs, the whites beaten stiff, and bake for +ten or fifteen minutes or until set. Serve as soon as done. + + + + +FILLING FOR CAKES + + +~COFFEE CREAM FOR CHARLOTTE AND ECLAIR~--Flavor one pint of rich thick +cream with one-fourth cup of black coffee and one teaspoon of lemon, add +about a half a cup of sugar, chill and whip it until thick enough to +stand. Pour it into molds lined with thin sponge cake or lady fingers. +Fill them level and ornament the top with some of the cream forced +through tube. + + +~FILLING~--For the filling scald one cup of milk with three level +tablespoons of ground coffee and let stand where it will be hot but not +boil, for five minutes. Strain, add one-half cup of sugar, three level +tablespoons of flour and a pinch of salt. Cook in a double boiler +fifteen minutes, add one beaten egg and cook two minutes, stirring to +keep smooth. Cool and add one-quarter teaspoon of vanilla flavoring. +Fill the cream cakes and cover with cream beaten thick, sweetened with +powdered sugar and flavored with a few drops of vanilla. + + +~FILLING FOR CAKE~--Soak a level tablespoon of gelatin in one tablespoon +of cold water for half an hour, add one tablespoon of boiling water and +stir. Beat one pint of cream stiff, then beat in the soaked gelatin, add +powdered sugar to make sweet and a small teaspoon vanilla flavoring or +enough to suit the taste. Put this filling in thick layers between the +cakes and cover the top one with a white icing. + + +~FIG OR DATE FROSTING~--These frostings are excellent to use upon any +kind of cake, but as they are rather rich in themselves, they seem +better suited for light white cake. If figs are preferred they should be +chopped fine. If dates, the stones and as much as possible of the white +lining should be removed and then they should be chopped fine. For a +good size loaf of cake, baked in two layers, use a scant quarter of a +pound of either the chopped dates or figs, put into a double boiler or +saucepan with a very little boiling water, just enough to make the mass +pliable. Let them stand and heat while the syrup is boiling. For this +two cups of fine granulated sugar and half a cup of boiling water are +required. Boil without stirring till the syrup taken upon the spoon or +skewer will "thread." Do not allow it to boil too hard at first. When +the sugar is thoroughly melted, move the saucepan to a hotter part of +the stove so that it may boil more vigorously. Have ready the whites of +two eggs beaten dry, now to them add the fig or date paste and pour the +boiling syrup in a fine stream over the two, beating all the time. Beat +occasionally while cooling, and when thoroughly cold add one teaspoonful +of lemon extract, and it is ready for use. These frostings may be a +trifle sticky the day they are made, especially if the syrup is not +boiled very long, but the stickiness disappears by the second day, even +if kept in a stone jar. + + +~LEMON JELLY~--Grate two lemons, add the juice, one cup of white sugar, +one large spoonful of butter and the yolks of three eggs. Stir +constantly over the fire until it jellies, when cold spread between +cakes. + + +~MAPLE ICING~--Scrape half a pound of maple sugar and melt, add two +tablespoons of boiling water. While hot pour over the cake. Be sure to +melt the sugar before adding the water. + + +~MOCHA FILLING AND ICING~--A rich but much liked filling for small cakes +is made by boiling one cup of sugar and one-half cup of very strong or +very black coffee together until the syrup will thread. In the meantime +wash one cup of sweet butter in cold water to take out all the salt. +Put in a piece of cheesecloth and pat it until all the moisture is dried +out. Beat until creamy, adding slowly the beaten yolk of one egg and the +syrup. Spread this filling between layer cakes, but it is more often +used to pipe over the top of small cakes. + + +~ORANGE FILLING~--One-half cup of sugar, two and one-half level +tablespoons flour, grated rind of one-half orange, one-third cup of +orange juice, one tablespoon lemon juice, one egg beaten slightly, one +teaspoon melted butter. Mix the ingredients and cook in double boiler +for twelve minutes, stirring constantly. Cool before using. + + + + +DESSERTS + + +~APPLES STUFFED WITH DATES~--Core large, slightly acid apples and fill +with stoned dates. Pour over them equal parts of sugar and water boiled +together. Baste the apples frequently while baking. Serve as a dessert +at dinner or luncheon. + + +~APPLE SPONGE PUDDING~--One cup of sifted pastry flour and sift it with +one level teaspoon of baking-powder. Beat the yolks of three eggs until +light colored, add one cup of sugar and the juice of one lemon. Fold in +the stiffly beaten whites of the three eggs and then the flour. Spread +the batter thinly on a large shallow pan and bake about twenty minutes +in a moderate oven. Turn out of the pan, trim off any hard edges, spread +with stewed, sweetened, and flavored apples, and roll up at once like a +jelly roll. Serve with a liquid sauce or a syrup made from sugar and +water. + + +~APRICOT KISSES~--Beat the whites of two eggs until very light and +still, flavor with one-half teaspoon vanilla and then carefully fold in +one cup of fine granulated sugar. Lay a sheet of paraffin paper over the +bottom of a large baking part and drop the mixture on the paper, in any +size you wish from one teaspoon to two tablespoons. Have them some +distance apart so they will not run together. Bake them in a very +moderate oven and be careful to bake sufficiently, say forty-five +minutes. They should be only delicately colored and yet dry all through. +When done remove to a platter and break the top in, remove a little of +the inside and fill pulp of sifted peaches, sweetened and mixed with +equal parts of whipped cream. Sprinkle pistachio nuts over the top and +serve fancy cakes. + + +~BAKED CUSTARD~--Beat four eggs, whites and yolks together lightly, and +add a quart of milk, four tablespoons sugar, a pinch of salt and +flavoring. Bake in stoneware cups or a shallow bowl, set in a pan of +water. + + +~BAKED BANANAS, PORTO RICAN FASHION~--Select rather green bananas, put +them, without removing the skins, into hot ashes or a very hot oven and +bake until the skins burst open. Send to the table in a folded napkin. +The skins help hold in the heat and are not to be removed until the +moment of eating. Serve plenty of butter with them. + + +~BANANA AND LEMON JELLY CREAM~--Soak one-half box of gelatin in one cup +of cold water. Shave the rind of one lemon, using none of the white, and +steep it with one square inch stick of cinnamon in one pint of boiling +water ten minutes. Add the soaked gelatin, one cup of sugar and +three-fourths of a cup of lemon juice, and when dissolved strain into +shallow dishes. When cold cut it in dice or break it up with a fork, and +put it in a glass dish in layers with spiced bananas. Pour a cold boiled +custard over them and cover with a meringue. Brown the meringue on a +plate and slip it off over the custard. + + +~CUSTARD PUDDING~--Line a baking dish with slices of sponge cake. Make a +boiled custard with four cups of milk and the yolks of five eggs, +one-half cup of sugar and flavored with vanilla. Pour the custard into +the baking-dish. Beat the whites of the eggs to a stiff froth with +one-half cup of powdered sugar and spread over the top. Set in a very +slow oven to brown slightly. + + +~CUSTARD SOUFFLE~--Mix one-fourth cup of sugar, one cup flour and one +cup of cold milk. Stir till it thickens, add one-fourth cup of butter, +cool, stir in the beaten yolks of four eggs and then the stiffly beaten +whites. Turn into a buttered shallow dish, set in a pan of hot water and +bake in a moderate oven half an hour. Serve at once. + + +~FIG AND RHUBARB~--Wash two bunches of rhubarb and cut into inch pieces +without peeling. Put into boiler with a cupful sugar and four or five +figs cut in inch pieces. Put on the cover and cook over hot water until +the rhubarb is tender and the syrup is rich and jelly-like in +consistency. Raisins are nice cooked in rhubarb the same way. If +preferred, and you are to have a hot oven anyway, put the rhubarb and +figs or raisins in a stone pot, cover closely and bake in the oven until +jellied. + + +~COLD RHUBARB DESSERT~--Peel tender stalks and cut enough into half-inch +pieces to measure two cups. Cook with one cup of water, the grated rind +from a large orange and two cups of sugar. Do not stir while cooking, +but lift from the range now and then to prevent burning; When soft but +not broken, add two and one-half tablespoons of gelatin soaked fifteen +minutes in one-half cup of cold water. Stir with a fork just enough to +mix and pour all into a large mold. When formed, unmold, and serve with +cream. + + +~GERMAN DESSERT~--Beat two eggs and a pinch of salt, add two cupfuls of +milk and pour into a deep plate. Soak slices of bread in this, one at a +time until softened, but not enough to break. Melt a rounding tablespoon +of butter in a pan and in this brown the bread on both sides. Serve with +an orange pudding sauce or any kind of liquid sauce preferred. + + +~LEMON SPONGE~--Soak one-half box of gelatin in one-half cup of cold +water. Add the juice of four lemons to one cup of sugar then the beaten +yolks of four eggs, add two cups of cold water, and bring to a +boiling-point. Stir in the soaked gelatin and strain into a large bowl +set in a pan of ice. Beat now and then until it begins to harden, then +add the unbeaten whites of four eggs and beat continuously until the +sponge is light and firm. Fill into molds before the sponge is too hard +to form into the shape of the mold. + + +~MOSAIC JELLY~--One and one-half cups of milk, two level tablespoons +sugar, rind of one-half lemon, one-half bay-leaf, one level tablespoon +granulated gelatin, one-fourth cup of water, yolks two eggs. Scald the +milk with the sugar, lemon rind, and bay-leaf, then add the gelatin +soaked in water for twenty minutes. Stir until dissolved and strain the +hot mixture gradually into the egg yolks slightly beaten. Return to +double boiler and stir until thickened. Remove from fire and color +one-half of the mixture either pink or green, and turn each half into a +shallow pan wet with cold water. When cold cut into squares or oblongs. +Line a mold with lemon jelly and garnish with the colored pieces. Add +the remaining jelly, chill thoroughly and serve on a platter garnished +with whipped cream. + + +~PINEAPPLE BAVARIAN CREAM~--Grate enough pineapple to make two cups. +Soak two level teaspoons of gelatin in one-half cup of cold water for +twenty minutes. Heat the pineapple to the scalding point, add the soaked +gelatin and stir until dissolved, then add one-third cup sugar, stir and +fold in three cups of beaten cream. Turn into molds and chill. + + +~SCALLOPED APPLE~--Measure two even cups of fine breadcrumbs and pour +over them one-quarter cup of melted butter. Mix two rounding tablespoons +of sugar with the grated yellow rind and the juice of one lemon and four +gratings of nutmeg. Butter a baking dish, scatter in some crumbs, put in +one pint of pared, cored and sliced apples, scatter on one-half of the +seasoning, another pint of apples, the remainder of the seasoning and +cover with the last of the crumbs. Put a cover on the dish and bake +twenty minutes, uncover and bake twenty minutes longer. + + +~SPANISH CREAM~--Put one and two-thirds teaspoons of gelatin into +one-third cup of cold water. Heat two cups of milk in a double boiler, +add the yolks of two eggs, beaten with one-half cup of sugar until +light, and when the custard thickens take from stove and set in pan of +cold water. Beat the whites of two eggs until stiff, and dissolve the +soaked gelatin in three-quartets cup of boiling water. When the custard +is cool, add a teaspoon of vanilla, the strained gelatin and the whites +of the eggs beaten stiff. Stir all together lightly and turn into mold. + + +~STEAMED PUDDING~--Beat one-half cup of butter with one cup of sugar to +a cream, add two beaten eggs and cup of flour sifted with one teaspoon +each of cinnamon and soda, two cups of breadcrumbs, soaked in one cup of +sour milk. Add one cup of chopped and seeded raisins and one-half cup of +chopped dates. Steam two hours and serve with whipped cream. + + +~STRAWBERRY SARABANDE~--Whip a cupful thick cream until very stiff, then +fold carefully into it a pint of fresh berries cut in small pieces with +a silver knife. Have ready a tablespoonful gelatin soaked in a quarter +cup cold water for half an hour, then dissolved by setting the cup +containing it in hot water. Add by degrees to the berries and cream, +whipping it in so that it will not string. Add three tablespoonfuls +powdered sugar and when it stiffens turn into a cold mold and set on the +ice. When ready to serve turn out onto a pretty dessert platter. + + +~WALNUT SUNDAE~--Put one cone of vanilla ice cream in a sherbet cup, or +better yet in a champagne glass and sprinkle with minced walnuts. + + +~YORKSHIRE PUDDING~--Take an equal number of eggs and tablespoonful of +sifted flour, and when the eggs are well beaten mix them in with the +flour, add some salt and a little grated nutmeg, and then pour in as +much new milk as will make a batter of the consistency of cream, stir +the batter with a fork well for ten minutes and then put in at once into +a baking tin, which must be very hot, containing a couple of tablespoons +of hot drippings. Set the pudding in oven to bake or before the fire +under the roasting meat. When ready to serve cut the pudding into +squares and send to the table on a separate dish. + + +~APPLE PUDDING~--Butter a pudding dish and line it with slices of +toasted stale bread buttered and wet with milk. Over these put a thick +layer of peeled, cored, and sliced tart apples, and sprinkle generously +with granulated sugar and cinnamon or nutmeg. Over these put a cover of +more toast buttered, moistened and sprinkled with sugar. Cover with a +plate and bake for two hours in a moderate oven, taking off the plate +toward the last that the top may brown. Serve with maple or other syrup +for sauce. + + +~APPLE PUDDING~--Four cups flour, one level teaspoon salt, six level +teaspoons baking powder, four level tablespoons butter, two cups milk, +two cups finely chopped apple, one-half cup butter, two cups sugar, one +and one-half quarts water. Sift together the flour, salt, and baking +powder. Work in the butter with the fingers and add the milk. Mix well, +turn onto floured board, roll out one-half inch thick, cover with the +apple and roll up like a jelly roll. Press the ends together and press +down the side, to keep the apple in. Place in a buttered pan and add the +butter, sugar and water. Bake in a moderate oven for one and one-half +hours. + + +~APPLE SPONGE PUDDING~--One cup of sifted pastry flour and one level +teaspoon of baking powder. Beat the yolks of three eggs until light +colored, add one cup of sugar and the juice of one lemon. Fold in the +stiffly beaten whites of the three eggs and then the flour. Spread the +batter thinly on a large shallow pan and bake about twenty minutes in a +moderate oven. Turn out of the pan, trim off any hard edges, spread with +stewed sweetened and flavored apples, and roll up at once like a jelly +roll. Serve with a liquid sauce or a syrup of sugar and water. + + +~BAKED CHERRY PUDDING~--Cream one-quarter cup of butter with one-half +cup of sugar, add the yolks of two eggs beaten very light, two cups of +milk, two cups of flour sifted twice with four level teaspoons of baking +powder, and last, the whites of the eggs beaten stiff. Stone cherries to +measure three cups, drain off the juice and put them into a pudding +dish. + + +~BAKED PUDDING~--Stir one-half cup of flour smooth in one cup of cold +milk, add two unbeaten eggs and beat several minutes, then add one cup +more of milk and a saltspoon of salt. Stir together, pour into a +buttered baking dish and set directly into the oven. Serve with lemon +thickened sauce. + + +~COCOA RICE MERINGUE~--Heat one pint of milk, add one-quarter cup of +washed rice and a saltspoon of salt. Cook until tender. Add one level +tablespoon of butter, one-half cup of seeded raisins, half a teaspoon of +vanilla, and one slightly rounding tablespoon of cocoa, cook five +minutes. Fold in the stiffly beaten whites of two eggs and one-half cup +of beaten cream. Turn into a buttered baking dish, cover with the whites +of three eggs beaten stiff, with one-third cup of powdered sugar and a +level tablespoon of cocoa. Set in a moderate oven for a few minutes +until the meringue is cooked. + + +~COTTAGE PUDDING~--Beat the yolk of one egg, add one cup of granulated +sugar, one-half cup of milk, one and one-half cups of flour in two +spoons of baking powder, stir in the white of one egg beaten stiff. Bake +in a moderate oven. + + +~CRANBERRY AND CUSTARD PUDDING~--Here is a new suggestion which comes +from a high authority. Take one sugar cooky or four lady fingers, if you +have them, and crumble into a baking dish. Cover with a thin layer of +cranberry preserves or jelly, dot with small lumps of butter and add a +sprinkle of cinnamon. Beat three eggs (separately) very lightly, add two +tablespoonfuls of sugar and two cupfuls of milk. Pour over the fruit and +cake, bake as a custard and serve with whipped cream. + + +~CUSTARD PUDDING~--Line a baking dish with slices of sponge cake. Make a +boiled custard with four cups of milk and the yolks of five eggs, +one-half cup of sugar, and flavored with vanilla. Pour the custard into +the baking dish. Beat the whites of the eggs to a stiff froth with +one-half cup of powdered sugar and spread over the top. Set in a very +slow oven to brown slightly. + +~DATE MERINGUE~--Beat the whites of five eggs until stiff, add three +rounding tablespoons of powdered sugar, and beat again. Add a teaspoon +of lemon juice and a half a pound of stoned and chopped dates. Turn into +a buttered baking dish and bake fifteen minutes in a moderate oven. +Serve with a boiled custard. + + +~EGG SOUFFLE~--Make a sauce from one cup of hot milk and two level +tablespoons each of butter and flour, cooked together five minutes in a +double boiler. Add the yolks of four eggs beaten well, stir enough to +mix well and remove from the fire. Add half a level teaspoon of salt and +a few grains of cayenne. Fold in the whites of the eggs beaten stiff, +turn into a buttered dish, set in a pan of hot water, and bake in a slow +oven until firm. Serve in the same dish. + + +~FRUIT PUDDING~--One and one-half cups flour, two and one-half cups +raisins, one-half cup molasses, one-half cup milk, two tablespoons +butter, one teaspoon cinnamon, one-half teaspoon allspice, one-half +teaspoon nutmeg, one-half teaspoon salt, mix all together, one-half +teaspoon soda, dissolved in hot water, steam two hours. Hard or liquid +sauce, or both. + + +~INDIAN TAPIOCA PUDDING~--One-third cup tapioca, one-fourth cup +cornmeal, one quart scalded milk, half cup molasses, two tablespoons +butter, one-half teaspoon salt, one teaspoon ginger and cinnamon mixed, +one cup cold milk. Soak the tapioca in cold water for one hour, then +drain. Pour the hot milk on to the cornmeal gradually. Add the tapioca +and cook in double boiler until transparent. Add molasses, butter, salt, +and spice, and turn into a buttered baking dish. Pour the cold milk over +the top and bake for one hour in a moderate oven. + + +~LEMON MERINGUE PUDDING~--Soak one cup of fine breadcrumbs in two cups +of milk until soft. Beat one-quarter cup of butter and one-half of sugar +together until greasy, stir all into the milk and crumbs. Grate a little +yellow lemon peel over the top and pour into a buttered baking dish. Set +in a moderate oven until firm and slightly browned. Make a meringue of +the stiffly beaten whites of two eggs and four level tablespoons of +powdered sugar. Spread over the pudding, return to the oven and color a +little. + + +~LEMON PUDDING~--Three eggs, one scant cup sugar, one lemon juice and +rind, two cups of milk, two liberal tablespoons cornstarch, one heaping +teaspoon butter. Scald the milk and stir in the cornstarch, stirring all +the time until it thickens well, add the butter and set aside to cool. +When cool beat the eggs, light; add sugar, the lemon juice and grated +rind, and whip in a great spoonful at a time, the stiffened cornstarch +and milk. Bake in a buttered dish and eat cold. + + +~LITTLE STEAMED PUDDING~--Cream one-quarter cup butter with one-half cup +of sugar, add one-quarter cup milk, then one cup of flour sifted with +two teaspoons of baking powder and a pinch of salt, and last fold in the +stiffly beaten whites of three eggs. Have some small molds or cups +buttered, fill half full with the batter, cover with buttered paper, and +steam three-quarters of an hour. Serve hot with a sauce. + + +~NEW HAMPSHIRE INDIAN MEAL PUDDING~--Bring a quart of milk to a boil, +then sprinkle in slowly about a cup and a quarter of yellow meal, +stirring constantly. (An exact rule for the meal cannot be given, as +some swells more than others.) As soon as the milk is thickened take +from the fire and cool slightly before adding three-quarters of a cup of +molasses, half a teaspoonful salt and a tablespoonful ginger. Beat the +mixture until smooth, and lastly turn in a quart of cold milk, stirring +very little. Pour into a well greased pudding-dish and set in a very +slow oven. This pudding needs about five hours of very slow baking to +insure its becoming creamy, instead of hard and lumpy. The batter, after +the cold milk is added should be about the consistency of pancake +batter. Serve with cream or maple syrup. + + +~ORANGE PUDDING~--Take one cup of fine stale breadcrumbs, not dried, and +moisten them with as much milk as they will absorb and become thoroughly +softened. Beat the yolks of four eggs with the whites of two, add four +tablespoons of sugar and the grated peel of one orange, using of course +only the outer cells. Stir this into the softened crumbs, then beat the +other two whites until stiff and fold them into the mixture. Turn it +into a well buttered mold and steam it two hours. Turn out into a hot +dish and serve with orange sauce. + + +~PEACH TAPIOCA~--Prepare a dish of tapioca in the usual way, into a +buttered pudding dish put a layer of cooked and sweetened tapioca, then +a layer of peaches, fresh or canned. Next add another layer of tapioca, +then more peaches, and so on until the dish is full. Flavor with lemon +and sprinkle three-fourths of a cup of sugar over all, then bake in a +very hot oven until a light brown. + +~RASPBERRY DUMPLINGS~--Wash one cup of rice and put into the double +boiler. Pour over it two cups of boiling water, add one-half teaspoon of +salt and two tablespoons of sugar and cook thirty minutes or until soft. +Have some small pudding cloths about twelve inches square, wring them +out of hot water and lay them over a small half pint bowl. Spread the +rice one-third of an inch thick over the cloth, and fill the center with +fresh raspberries. Draw the cloth around until the rice covers the +berries and they are good round shape. Tie the ends of the cloth firmly, +drop them into boiling water and cook twenty minutes. Remove the cloth +and serve with lemon sauce. + + +~SPOON PUDDING~--Cream one tablespoonful butter with two tablespoonfuls +sugar. Add two tablespoonfuls flour, pinch of salt, one tablespoonful +cornstarch, beaten yolk of one egg and tablespoonful of cream. Beat +well, and lastly add beaten white of egg and one teaspoonful baking +powder. Pour over berries and steam forty minutes. Serve with whipped +cream. + + +~SQUASH PUDDING~--One pint of finely mashed cooked squash, one cup of +sugar, one teaspoon of ground cinnamon, a little salt, the juice and +grated rind of one lemon, add slowly one quart of boiling milk, stirring +well, and when a little cooled, add five well beaten eggs. Bake in a +pudding dish set in a pan of hot water, in a moderate oven, until firm +in the center. Serve with cream. + + +~STEAMED BERRY PUDDING~--Sift two cups of flour with four teaspoons of +baking powder, rub in a rounding tablespoon of butter, add two beaten +eggs, one cup of milk, one-half cup of sugar, and last two cups of +blueberries. The berries should be rinsed in cold water, shaken in a +cheese cloth until dry and then roiled in flour before adding. Pour into +a pudding mold, and steam one and one-quarter hours. Serve with liquid +sauce. + + +~STEAMED PUDDING~--Beat one-half cup of butter with one cup of sugar to +a cream, add two beaten eggs and cup of flour sifted with one teaspoon +each of cinnamon and soda, two cups of breadcrumbs, soaked in one cup of +sour milk. Add one cup of chopped and seeded raisins and one-half cup of +chopped dates. Steam two hours and serve with whipped cream. + + +~TAPIOCA MERINGUE~--Soak one-half cup granulated tapioca in a pint of +cold water for half an hour. Cook slowly twenty minutes until +transparent. If too thick, add a little more boiling water. Boil one +quart of milk in a farina kettle with a pinch of salt and the yellow +rind of half lemon. Beat the yolks of four eggs with a cup of sugar, add +slowly to the milk, stirring until smooth and creamy, but do not allow +it to boil. When thickened, remove from the fire, add a teaspoonful +flavoring and blend thoroughly. Whip the whites of the eggs to a stiff +froth with three tablespoonfuls powdered sugar and a teaspoonful +flavoring, spread over the top of the pudding which should have been +poured in the serving dish and set in a coolish oven to puff and color a +golden yellow. + + +~TAPIOCA PUDDING~--Cover one cup of the flake tapioca with cold water +and let it stand two hours. Stir occasionally with a fork to separate +the lumps. Put in a farina kettle with a pint and a half water. + +Slice three tart apples and put in with the tapioca, together with sugar +to sweeten to taste. Stir all together and cook until the apples are +soft and the tapioca clear. Serve hot or cold. Peaches may be used in +place of the apple. Serve with cream. + + +~TAPIOCA SOUFFLE~--Soak three tablespoonfuls pearl tapioca in water to +cover for three or four hours. Then add a quart of milk and cook until +the tapioca is perfectly clear and the milk thickened. It will take +about twenty minutes, and unless you use the farina kettle, must be +stirred constantly. Add the yolks of four eggs beaten with two-thirds +cup sugar and cook two or three minutes, stirring steadily. Whip the +whites of four eggs to a stiff froth, fold through the cooked cream, and +take directly from the fire. Flavor with lemon or vanilla and bake in a +moderate oven for twenty-five minutes. Chill and serve. This may also be +served as a pudding without the final baking. + + +~WHOLE WHEAT PUDDING~--Put one cup of milk, one-half cup of molasses, +two cups of graham or whole wheat flour, one cup of chopped raisins and +half a saltspoon of salt into a bowl and add one level teaspoon of soda, +dissolved in a tablespoon of warm water, beat hard for three minutes. +Pour the thin batter into a buttered pudding mold and steam two and a +half hours. Serve with a lemon sauce or cream. + + +~YORKSHIRE PUDDING~--Take an equal number of eggs and tablespoonful of +sifted flour and when the eggs are well beaten mix them in with the +flour, add some salt and a little grated nutmeg and then pour in as much +new milk as will make a batter of the consistency of cream, stir the +batter with a fork well for ten minutes and then put in at once into a +baking tin, which must be very hot, containing a couple of tablespoons +of hot drippings. Set the pudding in oven to bake or before the fire +under the roasting meat. When ready to serve cut the pudding into +squares and send to the table on a separate dish. + + + + +SAUCE FOR PUDDINGS + + +~FRUIT SYRUP SAUCE~--One cup fruit syrup, one-half cup sugar, one +teaspoon butter. Use the syrup from apricots, peaches, cherries, quinces +or any fruit you prefer. The amount of sugar will depend upon the +acidity of the fruit. Mix the cornstarch with the sugar, add the syrup +and boil all together five minutes. Add the butter last. + + +~LEMON SAUCE~--Grate the rind and squeeze the juice of one lemon. Mix +together three teaspoons cornstarch, one cup of sugar and two cups of +boiling water, and cook ten minutes, stirring constantly. Add the lemon +rind and juice and one teaspoon of butter. + + +~LEMON SAUCE~--Mix three dessert spoons of cornstarch with one cup of +sugar, pinch of salt, in a saucepan, pour on two cups boiling water and +stir quickly as it thickens. When it is smooth set it back where it will +simply bubble and simmer, and stir occasionally. Add the grated rind and +juice of one lemon and one rounding tablespoon butter. If this is too +thick add more hot water as it thickens in cooling, and you want it thin +enough to pour easily. + + +~LEMON SAUCE~--Mix three tablespoons of cornstarch with one cup of cold +water and turn on one cup of boiling water. Boil ten minutes, then add +one cup of sugar, the juice and grated yellow rind of one lemon and two +rounding tablespoons of butter. + + +~LEMON SAUCE FOR FRITTERS~--Mix four level teaspoons of cornstarch with +one cup of sugar, and stir at once into two cups of boiling water, add +the juice and grated yellow rind of one lemon and cook six minutes, add +three level tablespoons of butter. + + +~ORANGE SAUCE No. 1~--Mix one and a half tablespoons of cornstarch with +one cup of sugar, and stir it into one pint of boiling water. Let it +cook quickly and stir as it thickens, and after ten minutes add two +tablespoons of butter and one-half cup of orange juice. Cook two minutes +longer then serve. + +~ORANGE SAUCE No. 2~--Chip the yellow rind from an orange and squeeze +the juice over it. Let stand half an hour. Stir one-quarter cup of flour +into one cup of sugar and turn into two cups of boiling water. Cook ten +minutes, add a pinch of salt, the orange rind and juice, stir and +strain. + + +~RASPBERRY SAUCE FOR ICE CREAM~--If you think that a good ice cream is +yet not quite fine enough, pour a raspberry sauce over each portion as +served. Add one-quarter cup of sugar to one cup of raspberry juice +prepared as for jelly-making, and simmer five minutes. Add a rounding +teaspoon of arrow-root made smooth in one tablespoon of cold water, and +cook five minutes. Now add one tablespoon of strained lemon juice and +let boil up once. + + +~SAUCE FOR CHERRY PUDDING~--Put two cups of cherry juice, or juice and +water, into a saucepan, stir in three level tablespoons of corn starch +and cook fifteen minutes. Add two-thirds cup of sugar and a tablespoon +of lemon juice. + + +~SAUCE FOR BATTER PUDDING~--Beat together in a bowl three rounding +tablespoons of sugar, two level tablespoons of butter and one of flour. +When the mixture is white add one-half cup of boiling water and stir +until all is well melted. Add a little lemon juice and serve. + + +~SAUCE FOR PUDDINGS~--Beat the whites of three eggs until stiff, add +one-half cup powdered sugar and the grated yellow rind of half a lemon. +Pour on slowly one cup of boiling water, stirring all the time and the +sauce is ready to serve. + + +~STRAWBERRY SAUCE~--Beat together one-half cupful of butter and a cup of +sugar until white and light. The success of this sauce depends upon the +long beating. Add to the creamed butter and sugar the stiffly whipped +white of an egg and a cupful of strawberries mashed to a pulp. + + + + +BEVERAGES + + +~COCOA WITH WHIPPED CREAM~--Heat four cups of milk to the scalding point +over hot water, or in a double boiler. Milk should be heated by direct +contact with the fire. Mix a few grains of salt, three level tablespoons +of cocoa and one-fourth cup of sugar to a paste with a little of the +milk, then add three-fourths cup of boiling water and boil one minute, +add to the hot milk and beat two minutes by the clock. Serve with a +tablespoon of beaten or whipped cream on top of each cup. + + +~CURRANT JULEP~--Pick over currants and measure two cups. Mash them and +pour on two cups of cold water. Strain and chill the juice. Put one +tablespoon of simple syrup in a tall glass, add three bruised fresh mint +leaves and fill with the currant juice. Add three or four perfect +raspberries and serve. The syrup is made by simmering for twenty +minutes, one cup of sugar and two of water. + + +~CURRANT SHRUB~--Pick over and mash two quarts of ripe currants, add one +pint of vinegar, and let stand over night. Set on the range and bring to +the boiling point, then strain twice. Measure the clear liquid, and +allow one cup of sugar to each cup of liquid. Simmer twenty minutes and +seal in bottles. + + +~RASPBERRY SHRUB~--Put one quart of ripe raspberries in a bowl, add two +cups of vinegar, mash the berries slightly, and let stand over night. In +the morning, scald and strain until clear. Measure, and to each cup of +juice add one cup of sugar, boil twenty minutes and seal. + + +~STRAWBERRY SYRUP~--Pick over, rinse, drain and remove the hulls from +several quarts of ripe berries. Fill a porcelain lined double boiler +with the fruit and set it over the lower boiler half full of boiling +water, and let it heat until the juice flows freely. Mash the berries, +then turn out into a cloth strainer and cook the remainder of the fruit +in the same way. When all the juice is pressed out, measure it and allow +an equal amount of sugar. Let the juice come to the boiling point, add +the sugar and cook five minutes from the time the whole begins to boil. +Turn into jars or bottles and seal the same as canned fruit. This is +excellent for beverages, flavoring ice cream and other fancy creams, and +will be found desirable for many purposes when fresh fruit is not at +hand. + + + + +ADDITIONAL RECIPES + + + + + + + + + + + + + + + + + + + + + + + + ++-------------------------------------------------------------------+ +|Transcribers note: From Page 87 the index is one page out. This has| +|been left as in the original of this text version for authenticity.| ++-------------------------------------------------------------------+ + + +TABLE OF CONTENTS + + + A + + Apple slump 90 + + Apples and onions 66 + + Apples, scalloped 123 + + Apples stuffed with dates 120 + + + B + + Bacon and green peppers 48 + + Bacon and spinach 66 + + Baked milk 57 + + Bananas, fried 49 + + Bananas with oatmeal 56 + + Beef-- + Broiled steak, rare 28 + En casserole 21 + English pot roast 23 + Hamburg steak, fried, Russian Sauce 29 + Hash cakes 21 + Hash with dropped eggs 24 + Loin steaks, broiled 29 + Pie 25 + Ragout of 21 + Rib roast 29 + Roast, American style 29 + Roast on spit 29 + Rolled rib roast 26 + Smoked with cream 30 + Steak, fried 28 + + Boiled samp 56 + + Bread-- + Bread, brown, Boston. 82 + Egg 82 + Graham 82 + Nut 83 + Oatmeal 83 + Oriental oatmeal 83 + Raisin 83 + Steamed brown 84 + Steamed Graham 84 + Whole wheat 84 + + Bread with cream cheese filling 45 + + Bread puffs with sauce 90 + + Brunswick stew 23 + + Brussel's Sprouts-- + Maitre d'hotel 60 + Sauted 60 + + + C + + Cabbage, stuffed 73 + + Cabbage and cheese 67 + + Cake--Fancy-- + Almond 93 + Almond cheese 93 + Aunt Amy's 93 + Baltimore 93, 94 + Bread 94 + Bride's 94 + Buttermilk 94 + Chocolate 94, 95 + Chocolate layer 95 + Chocolate loaf 96 + Cocoa 96 + Cream layer 96 + Cream (or pie) 96 + Date 96 + Eggless 97 + Feather 97 + Fig 97 + Fig layer 97 + Fruit 97 + Golden 97 + Hickory nut 97 + Huckleberry 98 + Ice cream 98 + Layer 98 + Margarettes 98 + Plain 98 + Plain tea 98 + Raisin 99 + Rockland 99 + Snow 99 + Spice 99 + Sponge 99 + Sultana tea 100 + Sunshine 100 + Tea 100 + Velvet 100 + White patty 100 + + Cakes--Hot-- + Breakfast 79 + Hominy 85 + Oatmeal 85 + Rye breakfast 79 + Scotch scones 79 + Scotch oat 79 + + Calla lilies 92 + + Calves' tongues 23 + + Candies-- + Cowslips crystallized 104 + Figs, glace 105 + Fruit paste 105 + Fudge, raisin 105 + Pineapple marshmallows 105 + Sugaring flowers 105 + Violets, candied 104 + Walnuts, creamed 104 + + Carrots, glazed with peas 68 + + Catsup, tomato 111 + + Cauliflower-- + Au gratin 67 + Fritters 67 + In mayonnaise 57 + Scrambled 69 + + Celery, boiled 66 + + Charlotte and eclair, coffee cream for 118 + + Cheese croquettes 45 + + Cheese ramekins 48 + + Cheese timbales 48 + + Cherry preserves 113 + + Chestnuts, boiled 61 + + Chicken-- + A la tartare 35 + Bohemian 35 + Broiled in paper 35 + Croquettes 35, 36 + Deviled 38 + Fried 38 + Jellied 38 + Marbled 38 + Potted 39 + Pot pie 37 + Pressed 39 + Roast 39 + Stuffed 39 + Timbales 37 + + Chicken gravy 51 + + Chicken livers for birds 41 + + Chili sauce 110 + + Chutney, tomato 112 + + Clams, scalloped in shell 20 + + Cocoa with whipped cream 132 + + Cocktail sauce for shellfish 57 + + Coffee cream 92 + + Coffee cream cakes and filling 101 + + Coffee eclairs 101 + + Cookies-- + Sugar 103 + Soft ginger 103 + + Corn-- + Boiled 61 + Fried 67 + Fritters 61 + Stewed with cream 73 + Toast 47 + + Corn beef hash 23 + + Corncake, crisp, white 82 + + Corncake, Southern 84 + + Cranberry conserve -- + + Cranberry mold 113 + + Cream-- + Bavarian 91 + Pineapple and Bavarian 123 + Spanish 123 + + Creole sauce 110 + + Croquettes-- + Banana 48 + Beef with rice 26 + Flavor with fish 26 + + Croutons 82 + + Crullers 101 + + Crullers, Dutch 102 + + Crumpets 101 + + Crust-- + Dripping 86 + For custards 86 + For pies 86 + Currant julep 132 + Currant shrub 132 + + Custard-- + Boiled 92, 121 + Cocoa 92 + Coffee cup 92 + Pudding 121 + + + D + + Dessert-- + Cold rhubarb 122 + German 122 + + Doughnuts-- + Raised 102 + Sour milk 102 + + Dressing-- + French 33 + Salad 33 + Trianon 33 + + Duck-- + Canvasback, roasted 50 + Roast with orange sauce 50 + Wild, broiled 50 + + Dumplings-- + Cherry 90 + Raspberry 91, 128 + + + E + + Eggs-- + Beauregard 54 + Light omelet 55 + Omelet for one 56 + Scrambled in milk 54 + Scrambled with mushrooms 55 + Scrambled with peppers 55 + With potato scallop 54 + With white sauce 54 + + Egg Plant-- + Broiled 62 + Fried 62 + Fritters 62 + Stuffed 73 + + + F + + Fig and rhubarb 121 + + Filling 118 + + Filling-- + For cake 119 + Orange 120 + + Fish-- + Cod, boiled, cream sauce 17 + Codfish cones 18 + Codfish hash 18 + Codfish, stewed 21 + East India style 18 + En casserole 18 + Finnan-haddie fish cakes 18 + Finnan-haddie, rechauffe 20 + Haddock, Metelote of 19 + Louisiana cod 19 + Mackerel, boiled 17 + Mackerel, broiled, black butter 18 + Mackerel, broiled 17 + Salmon, boiled, sauce tartare 17 + Salmon, mold of 19 + + Forced meat balls for turtle soup 52 + + Fried parsley 53 + + Fritters-- + Apple 90 + Asparagus 85 + Corn 85 + Squash 86 + + Frosting, fig or date 119 + + Frozen ice 106 + + Fruit ice 106 + + + G + + Game, salmi of 51 + + Giblets-- + Turkey or goose, fricasseed 38 + Turkey, a la bourgeoise 39 + + + H + + Ham-- + Boiled boned 22 + Boned 22 + Croquettes 24 + Fried 24 + With chicken pie 24 + + Glace des gourmets 108 + + Gravy for wild fowl 51 + + Green melon, saute 68 + + Griddle cakes, crumb 85 + + + I + + Ice Cream-- + Baltimore 106 + Black currant 106 + Pineapple 107 + Vanilla 107 + With maple syrup 107 + + Icing-- + Maple 119 + With mocha filling 119 + + Instructions for preparing poultry before dressing 34 + + Italian Ravioli-- + Dressing for 59 + Noodle dough for 59 + + + J + + Jam-- + Currant 115 + Green grape marmalade 114 + Pear and blueberry 114 + Rhubarb 115 + Strawberry 115 + + Jelly-- + Apple and grape 112 + Black currant 112 + Cherry 113 + Crabapple, spiced 115 + Currant and raspberry 113 + Lemon 119 + Mosaic 122 + + + K + + Kedgeree 46 + + Kisses, apricot 120 + + + L + + Lamb-- + Chops en casserole 24 + Curry 25 + + Lemon butter 75 + + Lima beans with nuts 69 + + Lobster butter 75 + + Luncheon surprise 48 + + + M + + Macaroni or spaghetti, Italian style 70 + + Macaroni with apricots 69 + + Maitre d'hotel butter 76 + + Meringue date 126 + + Mince meat 116 + + Minced cabbage 49 + + Mutton, minced 25 + + Molded cereal with banana surprise 56 + + Muffins-- + Berry 80 + Boiled rice 82 + Buttermilk 81 + English 81 + Graham 81 + Hominy 81 + Quick, in rings 81 + + Mushrooms-- + Broiled on toast 62 + Deviled 62 + In cream 63 + Stewed 55 + + Mushroom sauce, Italian style 70 + + + N + + Nut hash 49 + + Nut parsnip stew 70 + + O + + Onions-- + Baked 63 + Boiled, Spanish 63 + Boiled with cream 61 + Fried 63 + Fried, Spanish 62 + Glazed 63 + Stuffed and steamed 65 + + Oysters-- + A la poulette 20 + Fricassee 20 + + Oyster plant boiled 63 + + Orange fool 52 + + + P + + Pancakes, pineapple 85 + + Parfait-- + Maple 108 + Pineapple 108 + Strawberry 108 + Vanilla 109 + Violet 109 + + Parsnips-- + Fritters 64 + Mashed 64 + + Paste for tarts 86 + + Peanut meatose 40 + + Pepper relish 111 + + Piccalilli 111 + + Pickles, cherry 110 + + Pies-- + Apple 86 + Apple, Southern style 87 + Beaten cream 87 + Cherry 89 + Fresh raspberry 89 + Green currant 89 + Green tomato 89 + Lemon 87 + Lemon cream 90 + Nut mince 87 + Pineapple cream 89 + + Pie paste, plain 89 + + Pigs' ears, lyonnaise 25 + + Pigs' feet, broiled 22 + + Pork-- + Cutlets, anchovy sauce 25 + Roast shoulder of 30 + + Pineapple-- + Canned 112 + Sorbet 107 + + Plum porridge 52 + + Potatoes-- + Au gratin 70 + Balls 64 + Broiled 63 + Creamed 65, 71 + Lyonnaise 64 + Maitre d'hotel 70 + Mold 71 + Parisienne 71 + Puffs 71 + Sauted with onions 64 + Stuffed 73 + + Potato balls, breaded 66 + + Potato croquettes 65 + + Poultry Stuffing-- + Anchovy 40 + Chestnut 40 + Chestnut with truffles 40 + Chicken 41 + Giblet for turkey 41 + Pickled pork for turkey 41 + Potato 41 + + Poultry and poultry dressing 35 + + Preserves-- + Fig 114 + Fig, tomato 116 + Ripe tomato, spiced 116 + Wild grape butter 116 + Yellow tomato 116 + + Pudding-- + Apple 124 + Apple sponge 120, 124 + Baked 125 + Baked cherry 125 + Cottage 125 + Custard 125 + Cranberry and Custard 125 + Fruit 126 + Indian tapioca 126 + Lemon 126 + Lemon meringue 126 + Little steamed 127 + New Hampshire Indian meal 127 + Peach tapioca 127 + Spoon 128 + Squash 128 + Steamed 123, 128 + Tapioca 129 + Whole wheat 129 + Yorkshire 124, 129 + + Puff paste 86 + + + Q + + Quenelles-- + Beef marrow 53 + Calf's liver 53 + Chicken 53 + + + R + + Ragout of cooked meat 25 + + Raspberry shrub 132 + + Remnants of ham with peas 49 + + Rice-- + A la Georgienne 72 + In tomatoes 72 + Italian style with mushrooms 72 + Japanese or Chinese 69 + + Rice milk 52 + + Rice soup 52 + + Rolls--Hot-- + Breakfast 78 + Egg 78 + Light luncheon 78 + Pan 79 + Popovers, whole wheat 80 + Raised graham 79 + Tea 78 + + Rusk, old fashioned 80 + + + S + + Salad-- + Asparagus 31 + Beet 31 + Bird's nest 31 + Cabbage 31 + Cauliflower with mayonnaise 31 + Celery and nut 32 + Creole 32 + Cucumber, jellied 32 + Fish 32 + Spanish tomato 32 + Tomato basket 33 + + Samp and beans 58 + + Sandwich-- + Banana 46 + Chicken and pimento 45 + Cold mutton 47 + Cress 46 + German rye bread 46 + Ham 46 + Japanese 46 + + Sandwich fillings 47 + + Sardine butter 57 + + Sardine cocktail 57 + + Sardine rarebit 48 + + Sauce-- + Cucumber 74 + Fish 76 + For batter pudding 131 + For cherry pudding 131 + For fried pike 77 + For puddings 131 + Fruit syrup 130 + Gherkin 74 + Giblet 74 + Gooseberry 70 + Half glace 71 + Ham 71 + Horseradish 75 + Lemon 130 + Lemon for fish 75 + Lemon, for fritters 130 + Mayonnaise 77 + Orange 130 + Parsley and lemon 76 + Poivrade 76 + Raspberry, for ice cream 131 + Royal 76 + Shrimp 77 + Strawberry 131 + Tartare 77 + + Sausage-- + Frankfort 23 + Stewed with cabbage 30 + + Scotch snipe 49 + + Sheeps' brains with small onions 26 + + Sheep's kidneys, broiled 22 + + Sheeps' tongues 26 + + Sherbet-- + Cranberry 107 + Currant 107 + Lemon 107 + Lemon ginger 107 + Tea 108 + + Shortcake, individual 102 + + Shrimp butter 57 + + Shrimps scalloped 20 + + Souffle-- + Asparagus 117 + Cabbage 117 + Carrot 118 + Cheese 117 + Corn 117 + Custard 121 + Egg 126 + Guernsey cheese 117 + Tapioca 129 + Tomato 118 + + Soup-- + Asparagus 11 + Bean 11 + Bisque of clam 11 + Bisque of lobster 11 + Bisque of oyster 12 + Black bean 12 + Chestnut 12, 16 + Chicken gumbo, Creole style 12 + Cream of celery 13 + Egg 13 + Green pea 13 + Green tomato -- + Onion 13 + Peanut 13 + Sago 14 + Salmon 14 + Sorrel 14 + Tomato 14 + Tomato, corned beef stock 15 + Vegetable (broth) 15 + Vegetable 15 + White 16 + Wine 16 + + Spanish chops 27 + + Spaghetti, a la Italian 72 + + Spaghetti creamed 67 + + Spawn and milk 56 + + Spinach mold 70 + + Squash flower omelet 49 + + Strawberry sarabande 123 + + Strawberry syrup 132 + + Stuffing-- + English 44 + For birds 42 + For boiled turkey or rabbit 42, 43, 44 + For ducks 42 + For fish 42 + For fowls 42 + For geese 43 + For suckling pig or 'possum 43 + For veal 44 + + Suckling pig 30 + + Sundae, walnut 124 + + Sweet potatoes, glaced 68 + + + T + + Tartlets, cottage cheese 91 + + Tart shells 91 + + Tarts, prune 91 + + Thickened butter 56 + + Toast, log cabin 80 + + Tomatoes-- + Fried 68 + Green, gingered 110 + Green, minced 111 + Scalloped 72 + + Tongue canapes 47 + + Tongue toast 47 + + Turkey truffles 40 + + + V + + Veal-- + Breaded cutlets 22 + Croquettes 27 + Loaf 27 + Patties 28 + Shoulder of braised 26 + + Vegetable roast 50 + + Vinegar-- + Blackberry 58 + Homemade 58 + Mint 57 + + Virginia stew 28 + + + W + + Waffles, Southern style 80 + + Walnut loaf 50 + + + + +Designed, Engraved and Printed by The Franklin Company, Chicago + + + + + + +End of the Project Gutenberg EBook of Good Things to Eat as Suggested by +Rufus, by Rufus Estes + +*** END OF THIS PROJECT GUTENBERG EBOOK GOOD THINGS TO EAT AS *** + +***** This file should be named 18435.txt or 18435.zip ***** +This and all associated files of various formats will be found in: + http://www.gutenberg.org/1/8/4/3/18435/ + +Produced by Audrey Longhurst, Janet Blenkinship and the +Online Distributed Proofreading Team at http://www.pgdp.net +(This file was produced from images generously made +available 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