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+Project Gutenberg's The Golden Age Cook Book, by Henrietta Latham Dwight
+
+This eBook is for the use of anyone anywhere at no cost and with
+almost no restrictions whatsoever.  You may copy it, give it away or
+re-use it under the terms of the Project Gutenberg License included
+with this eBook or online at www.gutenberg.org
+
+
+Title: The Golden Age Cook Book
+
+Author: Henrietta Latham Dwight
+
+Release Date: August 7, 2008 [EBook #26209]
+
+Language: English
+
+Character set encoding: ISO-8859-1
+
+*** START OF THIS PROJECT GUTENBERG EBOOK THE GOLDEN AGE COOK BOOK ***
+
+
+
+
+Produced by Colin Bell, Jana Srna and the Online Distributed
+Proofreading Team at http://www.pgdp.net (This file was
+produced from images generously made available by The
+Internet Archive/Canadian Libraries)
+
+
+
+
+
+
+  [ Transcriber's Note:
+    Inconsistent spellings (especially in the table of contents) have
+    been retained as in the original. Corrections of spelling and
+    punctuation are listed at the end of this file.
+  ]
+
+
+
+
+                                  THE
+
+                               GOLDEN AGE
+
+                               COOK BOOK.
+
+
+
+                        HENRIETTA LATHAM DWIGHT.
+
+
+
+                               NEW YORK:
+                    THE ALLIANCE PUBLISHING COMPANY,
+                            "LIFE" BUILDING,
+                                 1898.
+
+
+
+
+                         Copyrighted, 1898, by
+                        HENRIETTA LATHAM DWIGHT.
+
+                    PRESS OF THE PLIMPTON MFG. CO.,
+                            HARTFORD, CONN.
+
+
+
+
+                              Dedication.
+
+
+              TO ALL WHO ARE STRIVING TO FOLLOW THE GOLDEN
+                 RULE, "TO DO UNTO OTHERS AS THEY WOULD
+                  HAVE OTHERS DO UNTO THEM," AND THUS
+                    EXPRESS IN THEIR EVERY-DAY LIFE
+                       THE CHRIST IDEAL WRITTEN
+                         WITHIN, IN THEIR OWN
+                           SOULS, THIS BOOK
+                                  IS
+
+                       Affectionately Inscribed.
+
+
+
+
+And God said, Behold, I have given you every herb bearing seed, which is
+upon the face of all the earth, and every tree, in the which is the
+fruit of a tree yielding seed; to you it shall be for meat. And to every
+beast of the earth, and to every fowl of the air, and to every thing
+that creepeth upon the earth, wherein there is life, I have given every
+green herb for meat: and it was so.--Genesis i., 29, 30.
+
+Thou shalt not kill.--Exodus xx., 13.
+
+For that which befalleth the sons of men befalleth beasts; even one
+thing befalleth them: as the one dieth, so dieth the other; yea, they
+have all one breath; so that a man hath no preeminence above a beast:
+for all is vanity. All go unto one place; all are of the dust, and all
+turn to dust again. Who knoweth the spirit of man that goeth upward, and
+the spirit of the beast that goeth downward to the earth?--Ecclesiastes
+iii., 19, 20, 21.
+
+He that killeth an ox is as if he slew a man.--Isaiah lxvi., 3.
+
+Then said Daniel to Melzar [the steward], whom the prince of the eunuchs
+had set over Daniel, Hananiah, Mishael, and Azariah: Prove thy servants,
+I beseech thee, ten days; and let them give us pulse to eat, and water
+to drink. Then let our countenances be looked upon before thee, and the
+countenance of the children that eat of the portion of the king's meat:
+and as thou seest, deal with thy servants. So he consented to them in
+this matter, and proved them ten days. And at the end of ten days their
+countenances appeared fairer and fatter in flesh than all the children
+which did eat the portion of the king's meat.--Daniel i., 11 to 17.
+
+
+
+
+PREFACE.
+
+
+I send this little book out into the world, first, to aid those who,
+having decided to adopt a bloodless diet, are still asking how they can
+be nourished without flesh; second, in the hope of gaining something
+further to protect "the speechless ones" who, having come down through
+the centuries under "the dominion of man," have in their eyes the mute,
+appealing look of the helpless and oppressed. Their eloquent silence
+should not ask our sympathy and aid in vain; they have a right, as our
+humble brothers, to our loving care and protection, and to demand
+justice and pity at our hands; and, as a part of the One Life, to--
+
+    "life, which all can take but none can give;
+     Life, which all creatures love and strive to keep;
+     Wonderful, dear, and pleasant unto each,
+     Even to the meanest; yea, a boon to all
+     Where pity is, for pity makes the world
+     Soft to the weak and noble for the strong.
+     Unto the dumb lips of the flock he lent
+     Sad, pleading words, showing how man, who prays
+     For mercy to the gods, is merciless,
+     Being as god to those; albeit all life
+     Is linked and kin, and what we slay have given
+     Meek tribute of their milk and wool, and set
+     Fast trust upon the hands which murder them."
+
+If the cruelty and injustice to animals are nothing to us, we have still
+another argument to offer--the brutalization of the men who slaughter
+that we may eat flesh. Mrs. Besant, in "Why I Am a Food Reformer," says:
+
+"Lately I have been in the city of Chicago--one of the greatest
+slaughter-houses of the world--where the slaughter-men, who are employed
+from early morn till late at night in the killing of thousands of these
+hapless creatures, are made a class _practically apart from their
+fellow-men_; they are marked out by the police _as the most dangerous
+part of the community_; amongst them are committed most crimes of
+violence, and the most ready use of the knife is found. One day I was
+speaking to an authority on this subject, and I asked him how it was
+that he knew so decidedly that most of the murders and the crimes with
+the knife were perpetrated by that particular class of men, and his
+answer was suggestive, although horrible. He said: 'There is a peculiar
+turn of the knife which men learn to use in the slaughter-house, for, as
+the living creatures are brought to them by machinery, these men slit
+their throats as they pass by. That twist of the wrist is the
+characteristic of most crimes with the knife committed amongst our
+Chicago population.' That struck me at once as both a horrible and
+significant fact. _What right have people to condemn other men to a
+trade that makes them so readily take to the knife in anger; which marks
+them out as specially brutalized--brutes amongst their fellow-men?_
+Being constantly in the sight and the smell of blood, their whole nature
+is coarsened; accustomed to kill thousands of creatures, they lose all
+sense of reverence for sentient life, they grow indifferent to the
+suffering they continually see around them; accustomed to inflict pain,
+they grow callous to the sight of pain; accustomed to kill swiftly, and
+sometimes not even waiting until the creature is dead before the skin is
+stripped from it, their nerves become coarsened, hardened, and
+brutalized, and they are less men as men because they are slaughterers
+of animals. _And everyone who eats flesh meat has part in that
+brutalization; everyone who uses what they provide is guilty of this
+degradation of his fellow-men._
+
+"If I may not appeal to you in the name of the animals--if under
+mistaken views you regard animals as not sharing _your kind of
+life_--then I appeal to you in the name of _human brotherhood_, and
+remind you of your duty to your fellow-men, your duty to your nation,
+which must be built up partly of the children of those who
+slaughter--who physically inherit the very signs of this brutalizing
+occupation. I ask you to recognize your duty as men and women who should
+_raise_ the Race, not _degrade_ it; who should try to make it _divine_,
+not _brutal_; who should try to make it _pure_, not _foul_; and
+therefore, in the name of Human Brotherhood, I appeal to you to leave
+your own tables free from the stain of blood and your consciences free
+from the degradation of your fellow-men."
+
+That flesh-eating is not necessary to the perfect health of man is
+attested by many scientists. The following testimonies from some very
+prominent physiologists and anatomists may prove interesting:
+
+Sir Charles Bell, F. R. S.: "It is, I think, not going too far to say
+that every fact connected with the human organization goes to prove that
+man was originally formed a frugivorous animal. This opinion is
+principally derived from the formation of his teeth and digestive
+organs, as well as from the character of his skin and the general
+structure of his limbs."
+
+Sylvester Graham, M. D.: "Comparative anatomy proves that man is
+naturally a frugivorous animal, formed to subsist upon fruits, seeds,
+and farinaceous vegetables."
+
+Professor Wm. Lawrence, F. R. S.: "The teeth of man have not the
+slightest resemblance to those of carnivorous animals; and, whether we
+consider the teeth, jaws, or digestive organs, the human structure
+closely resembles that of the frugivorous animals."
+
+Dr. Jozef Drzewiecki: "There is no doubt that fruit and vegetable food
+purifies the blood, while meat inflames and is the source of many
+diseases, which are the punishment for breaking the natural law and
+command."
+
+Professor Vogt: "The vegetarian diet is the most beneficial and
+agreeable to our organs, as it contains the greatest amount of carbon
+hydrates and the best proportion of albumen."
+
+Sir Henry Thompson, M. D., F. R. C. S.: "It is a vulgar error to regard
+meat in any form as necessary to life. All that is necessary to the
+human body can be supplied by the vegetable kingdom.... The vegetarian
+can extract from his food all the principles necessary for the growth
+and support of the body, as well as for the production of heat and
+force. It must be admitted as a fact beyond all question that some
+persons are stronger and more healthy who live on that food. I know how
+much of the prevailing meat diet is not merely a wasteful extravagance,
+but a source of serious evil to the consumer."
+
+The following special cablegram from London to the New York "Sun," July
+3d, 1898, contains a practical illustration of the superiority of a
+vegetable diet:
+
+"The vegetarians are making a great ado over the triumph of their theory
+in the long-distance test of walking endurance, seventy miles, in
+Germany, this week. The twenty-two starters included eight vegetarians.
+The distance had to be covered within eighteen hours. The first six to
+arrive were vegetarians, the first finishing in 14 ¼ hours, the second
+in 14 ½, the third in 15 ½, the fourth in 16, the fifth in 16 ½, and the
+sixth in 17 ½. The last two vegetarians missed their way and walked five
+miles more. All reached the goal in splendid condition. Not till one
+hour after the last vegetarian did the first meat-eater appear,
+completely exhausted. He was the only one. Others dropped off after
+thirty-five miles."
+
+There is no question of the great economy of vegetarianism. Dr. Alcott,
+in "Arguments for Vegetarianism," says:
+
+"Twenty-two acres of land are needed to sustain one man on fresh meat.
+Under wheat that land will feed forty-two people; under oats,
+eighty-eight; under potatoes, maize, or rice, one hundred and
+seventy-six; under the banana, over six thousand. The crowded nations of
+the future must abandon flesh-eating for a diet that will feed more than
+tenfold people by the same soil, expense and labor. How rich men will be
+when they cease to toll for flesh-meat, alcohol, drugs, sickness, and
+war!"
+
+    "Suffer the ox to plough, and impute his death to age and Nature's
+        hand.
+    Let the sheep continue to yield us sheltering wool, and the goats
+        the produce of their loaded udders.
+    Banish from among you nets and snares and painful artifices,
+    Conspire no longer against the birds, nor scare the meek deer, nor
+        hide with fraud the crooked hook; ....
+    But let your mouths be empty of blood, and satisfied with pure and
+        natural repasts."[1]
+
+  [1] Imputed to Pythagoras.
+
+
+
+
+                           COMPARATIVE TABLES
+                                   OF
+                          Vegetable and Animal
+                                 FOODS.
+
+
+                             IN 100 PARTS.
+
+=====================+=============+=================+=========+========
+                     | Nitrogenous | Hydro-carbonate | Saline  | Water.
+                     |   Matter.   |     Matter.     | Matter. |
+---------------------+-------------+-----------------+---------+--------
+ Lean beef           |    19.3     |       3.6       |   5.1   | 72.0
+---------------------+-------------+-----------------+---------+--------
+ Fat beef            |    14.8     |      29.8       |   4.4   | 51.0
+---------------------+-------------+-----------------+---------+--------
+ Lean mutton         |    18.3     |       4.9       |   4.8   | 72.0
+---------------------+-------------+-----------------+---------+--------
+ Fat mutton          |    12.4     |      31.1       |   3.5   | 53.0
+---------------------+-------------+-----------------+---------+--------
+ Veal                |    16.5     |      15.8       |   4.7   | 63.0
+---------------------+-------------+-----------------+---------+--------
+ Fat pork            |     9.8     |      48.9       |   2.3   | 39.0
+---------------------+-------------+-----------------+---------+--------
+ Dried ham           |     8.8     |      73.3       |   2.9   | 15.0
+---------------------+-------------+-----------------+---------+--------
+ Tripe               |    13.2     |      16.4       |   2.4   | 68.0
+---------------------+-------------+-----------------+---------+--------
+ White fish          |    18.1     |       2.9       |   1.0   | 78.0
+---------------------+-------------+-----------------+---------+--------
+ Red fish (salmon)   |    16.1     |       5.5       |   1.4   | 77.0
+---------------------+-------------+-----------------+---------+--------
+ Oysters             |    14.010   |       1.515     |   2.695 | 80.385
+---------------------+-------------+-----------------+---------+--------
+ Mussels             |    11.72    |       2.42      |   2.73  | 75.74
+---------------------+-------------+-----------------+---------+--------
+ White of egg        |    20.4     |      .....      |   1.6   | 78.0
+---------------------+-------------+-----------------+---------+--------
+ Yolk of egg         |    16.0     |      30.7       |   1.3   | 52.0
+---------------------+-------------+-----------------+---------+--------
+ Cow's milk (lactin) |     4.1     |       3.9       |   0.8   | 86.0
+---------------------+-------------+-----------------+---------+--------
+ Cream               |     2.7     |      26.7       |   1.8   | 66.0
+---------------------+-------------+-----------------+---------+--------
+ Butter              |    .....    |      83.0       |   2.0   | 15.0
+---------------------+-------------+-----------------+---------+--------
+ Gruyere cheese      |    31.5     |      24.0       |   3.0   | 40.0
+---------------------+-------------+-----------------+---------+--------
+ Roquefort           |    26.52    |      30.14      |   5.07  | 34.55
+---------------------+-------------+-----------------+---------+--------
+ Dutch               |    29.43    |      27.54      |  .....  | 36.10
+---------------------+-------------+-----------------+---------+--------
+ Chester             |    25.99    |      26.34      |   4.16  | 35.92
+---------------------+-------------+-----------------+---------+--------
+ Parmesan            |    44.08    |      15.95      |   5.72  | 27.56
+---------------------+-------------+-----------------+---------+--------
+ Cheddar             |    28.4     |      31.1       |   4.5   | 36.0
+---------------------+-------------+-----------------+---------+--------
+
+
+                                    IN 100 PARTS.
+
+========================+==============+===========+===============+=========+=======
+                        |Carbohydrates.|Nitrogenous|Hydro-carbonate| Saline  |Water.
+                        |              |  Matter.  |    Matter.    | Matter. |
+------------------------+--------------+-----------+---------------+---------+-------
+Beans                   |    55.86     |  30.8     |      2.0      |    3.65 |  8.40
+------------------------+--------------+-----------+---------------+---------+-------
+White haricots          |    55.7      |  25.5     |      2.8      |    3.2  |  9.9
+------------------------+--------------+-----------+---------------+---------+-------
+Dried peas              |    58.7      |  23.8     |      2.1      |    2.1  |  8.3
+------------------------+--------------+-----------+---------------+---------+-------
+Lentils                 |    56.0      |  25.2     |      2.6      |    2.3  | 11.5
+------------------------+--------------+-----------+---------------+---------+-------
+Potatoes                |    21.9      |   2.50    |      0.11     |    1.26 | 74.0
+------------------------+--------------+-----------+---------------+---------+-------
+Black truffles          |    16.0      |   8.775   |      0.560    |    2.070| 72.0
+------------------------+--------------+-----------+---------------+---------+-------
+Mushrooms               |     3.0      |   4.680   |      0.396    |    0.458| 91.010
+------------------------+--------------+-----------+---------------+---------+-------
+Carrots                 |    14.5      |   1.3     |      0.2      |    1.0  | 83.0
+------------------------+--------------+-----------+---------------+---------+-------
+Sea-kale                |     2.8      |   2.4     |     .....     |(?) 3.0  | 93.3
+------------------------+--------------+-----------+---------------+---------+-------
+Turnips                 |     7.2      |   1.1     |     .....     |    0.6  | 91.0
+------------------------+--------------+-----------+---------------+---------+-------
+Cabbage                 |     5.8      |   2.0     |      0.5      |    0.7  | 91.0
+------------------------+--------------+-----------+---------------+---------+-------
+Garden beet             |    13.5      |    .4     |     .....     |(?) 1.0  | 82.2
+------------------------+--------------+-----------+---------------+---------+-------
+Tomato                  |     6.0      |   1.4     |     .....     |(?)  .8  | 89.8
+------------------------+--------------+-----------+---------------+---------+-------
+Sweet potato            |    26.25     |   1.50    |      0.30     |    2.60 | 67.50
+------------------------+--------------+-----------+---------------+---------+-------
+Water-cress             |     3.2      |   1.7     |     .....     |(?)  .7  | 93.1
+------------------------+--------------+-----------+---------------+---------+-------
+Arrowroot               |    82.0      |   .....   |     .....     |  .....  | 18.0
+------------------------+--------------+-----------+---------------+---------+-------
+Dry southern wheat      |    67.112    |  22.75    |      2.61     |    3.02 | .....
+------------------------+--------------+-----------+---------------+---------+-------
+Dry common wheat        |    77.05     |  15.25    |      1.95     |    2.75 | .....
+------------------------+--------------+-----------+---------------+---------+-------
+Oat-meal                |    63.8      |  12.6     |      5.6      |    3.0  | 15.0
+------------------------+--------------+-----------+---------------+---------+-------
+Barley-meal             |    74.3      |   6.3     |      2.4      |    2.0  | 15.0
+------------------------+--------------+-----------+---------------+---------+-------
+Rye-meal                |    73.2      |   8.0     |      2.0      |    1.8  | 15.0
+------------------------+--------------+-----------+---------------+---------+-------
+Dry maize               |    71.55     |  12.50    |      8.80     |    1.25 | .....
+------------------------+--------------+-----------+---------------+---------+-------
+Dry rice                |    89.65     |   7.55    |      0.80     |    0.90 | .....
+------------------------+--------------+-----------+---------------+---------+-------
+Buckwheat               |    64.90     |  13.10    |      3.0      |    2.50 | 13.0
+------------------------+--------------+-----------+---------------+---------+-------
+Quinoa-meal             |    56.80     |  20.0     |      5.0      |(?) 1.0  | 15.0
+------------------------+--------------+-----------+---------------+---------+-------
+Dhoorra-meal            |    74.0      |   9.0     |      2.6      |    2.3  | .....
+------------------------+--------------+-----------+---------------+---------+-------
+Dried figs              |    65.9      |   6.1     |      0.9      |    2.3  | 17.5
+------------------------+--------------+-----------+---------------+---------+-------
+Dates                   |    65.3      |   6.6     |      0.2      |    1.6  | 20.8
+------------------------+--------------+-----------+---------------+---------+-------
+Bananas                 | (?)19.0      |   4.820   |      0.632    |    0.791| 73.900
+------------------------+--------------+-----------+---------------+---------+-------
+Walnuts (peeled)        |     8.9      |  12.5     |     31.6      |(?) 1.7  | 44.5
+------------------------+--------------+-----------+---------------+---------+-------
+Filberts                |    11.1      |   8.4     |     28.5      |(?) 1.5  | 48.0
+------------------------+--------------+-----------+---------------+---------+-------
+Ground-nuts (peeled)    |    11.7      |  24.5     |     50.0      |(?) 1.8  |  7.5
+------------------------+--------------+-----------+---------------+---------+-------
+Cocoa-nut               |     8.1      |   5.5     |     35.9      |(?) 1.0  | 46.6
+------------------------+--------------+-----------+---------------+---------+-------
+Fresh chestnuts (peeled)|    42.7      |   3.0     |      2.5      |(?) 1.8  | 49.2
+------------------------+--------------+-----------+---------------+---------+-------
+Locust bean             |    67.9      |   7.1     |      1.1      |(?) 2.9  | 14.6
+------------------------+--------------+-----------+---------------+---------+-------
+Cocoa-nibs }            |    11.10     |  21.20    |     50.0      |    3.0  | 12.0
+Chocolate  }            |              |           |               |         |
+------------------------+--------------+-----------+---------------+---------+-------
+
+       The analyses are those of Fresenius, Letheby, Pavy, Church, and others.
+                           From "The Perfect Way in Diet."
+
+
+    "O Golden Age, whose light is of the dawn,
+     And not of sunset, forward, not behind,
+     Flood the new heavens and earth, and with thee bring
+     All the old virtues, whatsoever things
+     Are pure and honest and of good repute,
+     But add thereto whatever bard has sung
+     Or seer has told of when in trance or dream
+     They saw the Happy Isles of prophecy!
+     Let Justice hold her scale, and Truth divide
+     Between the right and wrong; but give the heart
+     The freedom of its fair inheritance."
+
+                                              --WHITTIER.
+
+
+
+
+Bread, Biscuit, and Rolls.
+
+
+BEATEN BISCUIT.--No. 1.
+
+One quart of flour, two teaspoonfuls of baking powder sifted with the
+flour, a quarter of a teaspoonful of salt, a large heaping tablespoonful
+of butter, milk enough to make a stiff dough. Beat with a rolling pin or
+in a biscuit-beater for ten or fifteen minutes until the dough blisters.
+Roll out about half an inch thick or less, prick well with a fork and
+bake in a quick oven.
+
+
+BEATEN BISCUIT.--No. 2.
+
+Two quarts of flour, three ounces of butter, a little salt and enough
+water to make a stiff dough. Beat with a rolling pin or in a
+biscuit-beater twenty minutes until the dough blisters or snaps. Roll
+out about half an inch thick, prick well with a fork and bake in a quick
+oven. This dough rolled very thin, cut with a large cutter, pricked well
+and baked in a quick oven makes delicious wafers to serve with tea or
+chocolate.
+
+
+BAKING-POWDER BISCUIT.
+
+One quart of sifted flour, three-quarters of a cup of butter, two
+heaping teaspoonfuls of baking powder, one teaspoonful of salt, enough
+milk to make a soft dough. Do not handle any more than is necessary.
+Roll thin, cut in small biscuits, prick with a fork and bake in a quick
+oven.
+
+
+CREAM BISCUIT.
+
+One quart of flour sifted, two rounded teaspoonfuls of Cleveland's
+baking powder, two cupfuls of cream and a little salt. Mix, roll out
+about a quarter of an inch thick, cut with a small biscuit-cutter, prick
+with a fork and bake fifteen or twenty minutes in a quick oven.
+
+
+FRENCH ROLLS.
+
+Two quarts of sifted flour, a pint of warm milk, half a cup of butter
+melted in the milk, a quarter of a cup of sugar, three or four eggs
+beaten light, a little salt, a half cake of compressed yeast, dissolved
+in a little warm milk. Make a batter of the milk and flour, add the eggs
+and sugar, beat hard for fifteen minutes. Cover the pan and set to rise,
+over night if for luncheon, in the morning if for tea. Knead well, but
+do not add any more flour. Make them into shape and let them rise again
+until light. Bake about fifteen minutes in a quick oven. For buns add
+cinnamon. Sift the flour before measuring, and measure lightly.
+
+
+RAISED FINGER-ROLLS.
+
+Half a pint of milk, half a pint of water, one-third of a compressed
+yeast cake, one teaspoonful of sugar, two teaspoonfuls of butter, one
+teaspoonful of salt. Dissolve the yeast cake in a little tepid water,
+mix as usual, make into a soft dough at night, bake for breakfast or
+luncheon.
+
+
+WINDSOR ROLLS.
+
+Melt half a cup of butter in three-quarters of a pint of warm milk,
+dissolve one cake of compressed yeast in a little tepid milk, stir
+together and add a teaspoonful of salt and enough flour to make like
+bread dough, set to rise in a warm place. It will rise in about two
+hours. Roll out the dough, using as little flour as possible to keep it
+from sticking, and cut with a biscuit-cutter, or mould with the hands
+into rolls, put them in pans, and set on the shelf over the range to
+rise about ten or fifteen minutes. Bake fifteen or twenty minutes.
+
+
+ELIZABETTI ROLLS.
+
+One cup of sweet milk, half a yeast cake, an even tablespoonful of
+butter, two teaspoonfuls of sugar, and one of salt, and flour enough to
+make as stiff as bread dough. Scald the milk and melt the butter in it,
+when lukewarm dissolve the yeast cake, sugar and salt and stir the flour
+in until as thick as bread dough. Set to rise over night. In the morning
+roll thin, cut with a biscuit-cutter, put a tiny lump of butter on each
+biscuit, fold in half, set to rise again, and when light bake about
+twenty minutes in a moderate oven. This quantity will make twenty-four
+rolls.
+
+
+RYE ROLLS.
+
+Take in the morning from rye bread dough one cupful, add to it a
+tablespoonful of Porto Rico molasses, one tablespoonful of sour cream,
+one even tablespoonful of butter. Bake in cups, half fill them, set in a
+warm place to rise for three-quarters of an hour, and bake fifteen
+minutes. This quantity will make eight.
+
+
+GLUTEN ROLLS.
+
+Three cups of kernel flour, two even tablespoonfuls of baking powder,
+half a teaspoonful of salt, two cups of milk. Mix the flour, salt and
+baking powder together, then stir in the milk, beat well. If baked in
+iron roll pans heat them well, brush with butter; if granite ware, only
+grease them. This quantity will make sixteen rolls. Bake from twenty to
+twenty-five minutes.
+
+
+PARKER HOUSE ROLLS.
+
+Sift two cups of flour with half a teaspoonful of salt and one
+teaspoonful of sugar, then add a cup of tepid water in which a cake of
+compressed yeast has been dissolved, two tablespoonfuls of melted
+butter; when mixed break in one egg and add flour enough to make a soft
+dough. Knead well, beating the dough upon the board. Set to rise in a
+warm place, when light knead again, adding only enough flour to keep
+from sticking to the board, roll out about half an inch thick, cut with
+a biscuit-cutter, brush with melted butter, fold in half and set to rise
+again. These rolls can be set at noon if for tea, or in the morning if
+for luncheon, or they can be made up at night for breakfast, when use
+only half a yeast cake. This dough can be moulded into small, oblong
+rolls for afternoon teas.
+
+
+BOSTON BROWN BREAD.
+
+One cup of yellow corn meal, one cup and a half of Graham flour, an even
+teaspoonful of salt, an even teaspoonful of soda, two cups of sour milk,
+half a cup of Porto Rico molasses, and butter the size of a large
+walnut. Sift the corn meal and soda together, add the Graham flour and
+salt, then the milk and molasses, melt the butter and stir in at the
+last. Butter a brown bread mould, pour in the mixture, steam for three
+hours, keep the water steadily boiling, remove the cover of the mould,
+and bake twenty minutes in the oven to form a crust.
+
+
+BOSTON BROWN BREAD WITH RAISINS.
+
+Follow the preceding recipe, adding a cup of raisins stoned and slightly
+chopped. Very nice for nut sandwiches and stewed bread.
+
+
+BOSTON BROWN BREAD STEWED.
+
+Cut the bread into dice, and when the milk boils add the bread and stew
+gently fifteen minutes. The proportion is about a cup of milk to one of
+bread.
+
+
+GRAHAM BREAD.
+
+Half a pint of milk, half a pint of water, a pint and a half of white
+flour, an even teaspoonful of salt, half a yeast cake dissolved in tepid
+water. Scald the milk and add the half pint of boiling water, set away
+to cool. Put the flour into the bread pan, add milk and water when
+lukewarm and the dissolved yeast; beat well. In the morning add half a
+cup of Porto Rico molasses and Graham flour enough to knead well, let it
+rise for three hours, knead again, make into loaves and set in a warm
+place to rise. When light bake in a moderate oven nearly an hour.
+
+
+RYE BREAD.
+
+Dissolve half a yeast cake, two heaping teaspoonfuls of sugar and one of
+salt in a cup and a third of tepid water, then stir into it a pint of
+white flour, and when smooth add enough rye flour to make a dough rather
+stiffer than that of white bread. Knead thoroughly about fifteen minutes
+and set to rise. In the morning make into a loaf and put in a crusty
+bread pan.
+
+
+QUICK WHITE BREAD.
+
+Three pints of flour, an even teaspoonful of salt, two cakes of
+compressed yeast dissolved in tepid water and enough milk to make a soft
+dough. Set in the morning,--it will require about an hour and a half to
+rise, and, after making into loaves, about ten minutes.
+
+
+DATE BREAD.
+
+Break the dates apart, wash and drain them in a colander, shake them
+well, set in a warm place to dry. Stone and chop enough to make a
+cupful, and knead into a loaf of white bread just before setting to rise
+for the last time.
+
+
+COFFEE BREAD.--No. 1.
+
+One pound of flour, two eggs, six tablespoonfuls of melted butter, six
+ounces of sugar, a teaspoonful of soda, a teaspoonful of cream of tartar
+mixed dry in the flour, and one cup and a half of milk. Beat the butter
+and sugar together, add the eggs well beaten, a few grains of cardamom,
+half a cupful of raisins seeded, and a tablespoonful of citron cut fine,
+if liked, then add the milk and flour. Bake in crusty bread pans or
+shallow pans, as convenient.
+
+
+COFFEE BREAD.--No. 2.
+
+Half a pound of flour, one egg, two teaspoonfuls of sugar, a small pinch
+of salt, three tablespoonfuls of melted butter, three-quarters of a cup
+of milk, one even teaspoonful of soda, two scant teaspoonfuls of cream
+of tartar. Mix and bake in a crusty bread pan in a good oven, not too
+quick, from twenty to twenty-five minutes.
+
+
+NORWEGIAN ROLLS.
+
+Two pounds and a half of flour, a pint and a half of milk, half a pound
+of butter, six ounces of sugar, one even teaspoonful of cardamom seeds
+pounded fine, and one cake of compressed yeast. Melt the butter in the
+milk, mix the sugar, flour and cardamom together and stir the butter and
+milk into it with the yeast cake dissolved in a little milk, mix
+thoroughly and set to rise. When it is nicely raised, roll out the dough
+and cut with a biscuit-cutter, put in pans to rise again,--if they can
+be raised over steam it is better. When light bake in a quick oven. If
+zwieback are wanted, cut the biscuit in half when cold and set them in
+the oven to brown. If wanted very nice, brush each half over with white
+of egg and sprinkle with sugar and chopped almonds. The cardamom seed
+may be omitted if not liked.
+
+
+RICE MUFFINS.
+
+Boil a scant half cup of rice in salted water half an hour, drain well,
+and measure out four heaping tablespoonfuls of it into a mixing bowl.
+Stir into it while hot a heaping tablespoonful of butter. Beat one egg
+light, add to the rice and butter with a little salt, sift half a pint
+of flour with half a teaspoonful of baking powder, and stir in
+alternately with half a pint of milk. Pour the mixture into muffin rings
+or gem pans, which must be heated thoroughly and well buttered. Bake
+about twenty minutes.
+
+
+LAPLANDS.
+
+Half a pint of flour, half a pint of rich milk, a quarter of a
+teaspoonful of salt, three eggs beaten separately and very light. Mix
+the flour, salt and milk together, then the yolks of eggs, and lastly
+the whites of eggs beaten to a stiff froth. Have a gem pan very hot,
+butter well and fill with the batter and bake in a quick oven twelve to
+fifteen minutes. This quantity will make fourteen gems.
+
+
+ENGLISH MUFFINS.
+
+Half a pint of hot milk, half a pint of hot water, half a yeast cake, an
+even teaspoonful of salt and one of sugar, and about a pound and a half
+of white flour. Dissolve the yeast cake in a little tepid water and add
+to the batter when lukewarm. The milk and water mixed must be stirred
+into the flour while hot. Beat the batter very hard, ten or fifteen
+minutes; it should be a soft dough. Set to rise over night. Flour the
+board well, drop the dough in large spoonfuls in the flour, flatten with
+the hands and form into shape. Let them rise on the board in a warm
+place, and when light bake on a griddle, heated only half as hot as for
+griddle cakes. Flour the muffins and bake slowly on one side six
+minutes; then turn and bake the same on the other side. They are very
+nice split and toasted and buttered immediately and put together again.
+
+
+GRAHAM POPOVERS.
+
+Beat three eggs very light, and add to them one tablespoonful of sugar,
+one pint of milk, a saltspoonful of salt. Put in a mixing bowl half a
+pint each of Graham and white flour, stir the eggs and milk gradually
+into this and beat until perfectly smooth. Then add one tablespoonful of
+melted butter and beat again for some minutes. Brush the cups over with
+melted butter; if they are of iron heat them, half fill with the batter
+and bake in a quick oven fifty minutes at least.
+
+
+GRAHAM GEMS.
+
+To one quart of sweet milk, four cups of Graham flour, a teaspoonful of
+salt. Stir together and beat well, the longer the better. Have the gem
+pans very hot, brush well with butter, half fill them with the batter
+and bake thirty-five minutes.
+
+
+GEMS OF KERNEL (Middlings) AND WHITE FLOUR.
+
+Two cups of kernel flour, two cups of white flour, four cups of milk or
+two of milk and two of water, one egg; a little salt, a heaping
+teaspoonful of sugar, two teaspoonfuls of baking powder, two large
+tablespoonfuls of melted butter. Beat the egg very light in a bowl, add
+the sugar and salt, the milk and butter, sift the flour together and
+beat the batter hard for a few minutes. Have the iron gem pans very hot,
+butter and fill, and bake them in a good, quick oven not less than
+thirty-five minutes.
+
+
+GEMS OF RYE MEAL.
+
+Mix together three-quarters of a cup of rye meal and a quarter of a cup
+of white flour and a saltspoonful of salt. Beat two egg yolks and stir
+into it a cup of sweet milk and one tablespoonful of granulated sugar,
+add this to the rye meal and flour, beat hard, then add the whites of
+two eggs beaten to a stiff froth. Heat the iron gem pans, brush with
+butter and bake thirty-five to forty minutes.
+
+
+CORN BATTER BREAD.
+
+Pour a pint of boiling milk over four heaping tablespoonfuls of yellow
+corn meal, add a heaping teaspoonful of butter, a heaping teaspoonful of
+sugar, and a little salt. Beat the yolks of three eggs to a cream and
+add to the batter, then the whites of three eggs beaten to a stiff
+froth. Butter a pudding dish, turn the mixture into it and bake from
+twenty-five to thirty minutes. Serve immediately in the dish in which it
+is baked.
+
+
+CORN BREAD.
+
+Put half a pint of yellow corn meal in a mixing bowl, pour over it one
+pint of rich, sweet milk. When cold add two tablespoonfuls of melted
+butter, half a teaspoonful of salt, one teaspoonful of sugar and four
+eggs beaten separately, the whites beaten to a stiff froth and added at
+the last. Pour into a well-buttered shallow pan and bake about half an
+hour in a good oven.
+
+
+CORN GRIDDLE CAKES.
+
+One cup of yellow corn meal in a mixing bowl, pour over it three cups of
+boiling milk. When cold add two tablespoonfuls of melted butter, two
+teaspoonfuls of sugar, one teaspoonful of salt. Sift one teaspoonful of
+cream of tartar and half a teaspoonful of soda with half a cup of white
+flour, add to the batter and at the last mix in two well-beaten eggs.
+
+
+WHITE BREAD GRIDDLE CAKES.
+
+Chop as much stale bread as will measure two cupfuls, put it into a bowl
+and pour over it a cupful of sweet, rich milk, let it soak for an hour.
+When ready to bake the cakes, mash the bread in the milk with a wooden
+spoon, add a heaping teaspoonful of sugar, a teaspoonful of salt, two
+tablespoonfuls of melted butter, two well-beaten eggs, sift into the
+mixture a cupful of white flour and an even teaspoonful of soda, stir
+well together, then add a cupful of sour milk and bake on a griddle.
+
+
+BOSTON BROWN BREAD GRIDDLE CAKES.
+
+Crumble enough Boston brown bread to make two cupfuls, pour over it a
+cup of sweet milk, soak an hour. Then mash fine in the milk, add two
+tablespoonfuls of melted butter, an even teaspoonful of salt, two
+well-beaten eggs, and sift into the mixture a cupful of white flour and
+a heaping teaspoonful of baking powder, beat well; then add a scant half
+cup of milk and bake as other griddle cakes.
+
+
+WAFFLES.
+
+Put a quart of milk to warm, melt a quarter of a pound of butter in it
+and stir in a teaspoonful of salt. When cold add a pint of sifted flour,
+four eggs, the whites and yolks beaten separately, and just before
+baking stir in two teaspoonfuls of baking powder.
+
+
+EPICUREAN ROLLS.
+
+Boil several potatoes and put them through a vegetable press or else
+grate them, measure one cupful, one tablespoonful of sugar, half a yeast
+cake dissolved in half a cup of tepid water, half a pint of milk, half a
+cup of butter, one egg beaten separately, half a teaspoonful of salt,
+and flour enough to make a soft dough. Set to rise at night. Pour a
+third of a cup of boiling water over the potato, salt and sugar. Beat
+smooth, and when tepid add the yeast, cover and set away to rise. In the
+morning bring the milk to a boil, and melt the butter in it; when cool
+enough add the beaten yolk and stir all into the potato sponge, beat the
+white of egg to a stiff froth and add to the other ingredients, with
+flour enough to make a soft dough; knead well and let it rise again;
+when very light roll out about half an inch thick, cut with a round
+biscuit-cutter, prick them with a fork, put in pans for a short time to
+rise and bake from fifteen to twenty minutes. The most delicate and
+delicious of rolls.
+
+
+BREAD FROM RUMMER FLOUR.
+
+Two quarts of improved Graham flour, half a pint of boiling water, half
+a pint of lukewarm water, one-fourth of a yeast cake dissolved in half a
+pint of lukewarm water, one tablespoonful of granulated sugar added when
+kneading the dough, one teaspoonful of salt. Put the salt in the flour,
+make a hole, pour in the boiling water, then the lukewarm water, and
+last the yeast. Knead well at night at least fifteen minutes, set to
+rise. In the morning mould into loaves, let it rise until very light and
+bake until well done.
+
+
+BISCUITS OF KERNEL OR GRAHAM FLOUR.
+
+Follow the recipe for baking powder biscuits, using kernel or Graham
+flour instead of white flour. If Graham is used sift twice before adding
+the baking powder. Roll thin, cut with a biscuit-cutter, prick with a
+fork and bake in a quick oven.
+
+
+
+
+Eggs.
+
+
+TO SOFT BOIL EGGS.
+
+Cover the eggs with cold water in a saucepan, place over the fire, and
+when the water comes to the boiling point the eggs are perfectly cooked;
+remove at once and serve.
+
+
+TO HARD BOIL EGGS.
+
+Put the eggs in boiling water and boil hard for ten minutes, set them
+where they will boil gently for ten minutes more, then remove from the
+fire. Eggs boiled in this way will be tender and digestible.
+
+
+EGGS À LA CRÊME.
+
+Boil twelve eggs fifteen minutes. Line a dish with very thin slices of
+bread and fill with layer of eggs cut in slices, strewing them with a
+little grated bread, pepper and salt; rub a quarter of a pound of butter
+with two tablespoonfuls of flour, put it in a saucepan with a
+tablespoonful of chopped parsley, a little onion grated, salt, pepper
+and half a pint of milk or cream; when hot pour over the eggs; cover the
+top with grated bread crumbs and put it in the oven, let it heat
+thoroughly and brown.
+
+
+EGGS AU GRATIN.
+
+Boil twelve eggs hard, shell and cut them in slices and lay them in a
+deep dish in close circular rows; make a sauce of a tablespoonful of
+butter, the yolks of four eggs, a little grated cheese, and half a pint
+of milk; stir this over the fire until it thickens, pour it over the
+eggs, strew some bread crumbs on top and bake for ten minutes.
+
+
+NUN'S TOAST.
+
+Cut four or five hard boiled eggs into thin slices; put a piece of
+butter half the size of an egg in a saucepan, and when it begins to
+bubble add a teaspoonful of grated onion; let it cook a little without
+taking color, then stir in a teaspoonful of flour and a cupful of milk
+and stir until smooth; add pepper and salt to taste, then put in the
+slices of egg and let them get hot. Have ready some neatly trimmed
+slices of buttered toast, pour the mixture over them and serve at once.
+
+
+EGGS À LA MAÎTRE D'HÔTEL.
+
+One-quarter of a pound of fresh butter, half a pint of milk, one
+tablespoonful of flour, one tablespoonful of minced parsley, half a
+teaspoonful of onion juice, one-fourth of a teaspoonful of white pepper,
+salt to taste, the juice of half a lemon, and eight hard boiled eggs.
+Stir the flour and half of the butter in a saucepan over the fire until
+the mixture thickens, stir in the milk; when hot add the pepper and let
+it simmer a minute; cream the rest of the butter and beat in the lemon,
+onion juice and parsley; cut the eggs in quarters lengthwise, add the
+creamed butter to that in the saucepan, allow it to heat thoroughly,
+pour over the eggs and serve.
+
+
+EGG TIMBALES.
+
+For six persons use half a dozen eggs, three gills of milk, one
+teaspoonful of salt, one-eighth of a teaspoonful of pepper, one
+teaspoonful of chopped parsley, and one-fourth of a teaspoonful of onion
+juice, if liked. Break the eggs into a bowl and beat well with a fork,
+then add the seasoning and beat for a minute longer; now add the milk
+and stir well; butter well medium sized timbale moulds, one for each
+person, pour the mixture into them; put the moulds in a deep pan and
+pour in enough hot water to come almost to the top of the moulds. Place
+in a moderate oven and cook until firm in the center--for about twenty
+minutes--then turn out on a warm dish and pour cream or tomato sauce
+around them.
+
+
+EGGS STUFFED WITH MUSHROOMS.
+
+Boil half a dozen eggs hard; when done pour cold water over them, shell
+and cut in half lengthwise; take out the yolks, mash them and add three
+ounces of fresh mushrooms that have been chopped very fine and cooked
+tender in a teaspoonful of butter; season with salt and pepper to taste
+and stir in a dessertspoonful of cream, mix thoroughly. Fill the whites
+with this mixture, rounding the top to the shape and size of a whole
+yolk; sift some fine bread crumbs over the top and tiny bits of butter,
+brown a moment in the oven. Arrange on a dish and pour a white sauce
+around them in which an ounce of chopped and cooked mushrooms has been
+stirred, garnish with parsley and serve.
+
+
+EGGS WITH CREAM.
+
+Melt a small lump of butter in a shallow baking dish and break into it
+carefully six eggs, pour over them a third of a cup of boiling cream,
+place in a very quick oven long enough to set the whites of eggs and
+serve at once in the dish in which they are baked. Two or three minutes
+will cook them.
+
+
+CURRIED EGGS.
+
+Boil six eggs hard, cut in half lengthwise, make a white sauce and stir
+into it a heaping teaspoonful of curry powder; put the eggs carefully
+into this sauce, heat thoroughly, lift them out and place in the center
+of a dish. Arrange boiled rice around them, pour the sauce over the
+eggs, garnish with parsley and serve.
+
+
+STUFFED EGGS.
+
+Boil six eggs hard, cut in half lengthwise, take out the yolks and mash
+them very fine; put aside a heaping teaspoonful of it, add to the rest
+two teaspoonfuls of butter, three teaspoonfuls of rich cream, a few
+drops of onion juice, and salt and pepper to taste; mix well, fill the
+whites of eggs, rounding the top of each to the size of a whole egg.
+Make a white sauce as follows: Rub a heaping tablespoonful of butter
+into half a tablespoonful of flour, and stir into it a cup of boiling
+milk; when it is smooth and thick put the eggs into it carefully, when
+hot take them out, arrange daintily on a platter, pour the sauce around
+them, sprinkle the teaspoonful of the yolk reserved over them, garnish
+with parsley and serve.
+
+
+FRIED STUFFED EGGS.
+
+Prepare the eggs as in the recipe for stuffed eggs, filling the cavity
+of the whites evenly, and pressing the two halves together so as to make
+it appear as a whole egg. Take what is left of the mixture, add to it
+one raw egg beaten light, roll each egg in this, covering thoroughly
+every part of it, and fry in boiling fat. Serve around a dish of green
+peas, or with a cream sauce into which has been stirred, just before
+removing from the fire, two slightly heaping tablespoonfuls of grated
+Parmesan cheese.
+
+
+FRICASSEED EGGS.
+
+Put two tablespoonfuls of butter in a spider, when hot add a
+tablespoonful of flour, stir until smooth, then add a teaspoonful of
+finely minced parsley and a heaping tablespoonful of fresh mushrooms
+chopped very fine, and a cup of rich milk or cream. Cook until the
+mushrooms are tender, then add four or five hard-boiled eggs cut in
+quarters lengthwise; let it come to a boil and serve.
+
+
+EGG CHOPS.
+
+Take five or six hard-boiled eggs, rub the yolks through a sieve and
+chop the whites rather fine; put a cupful of milk in a saucepan over the
+fire, when hot stir into it a tablespoonful of butter rubbed smooth in
+two tablespoonfuls of flour with one raw egg, first adding a little of
+the warm milk, then pepper and salt to taste, and if liked a few drops
+of onion juice. Stir constantly until thick and smooth, remove from the
+fire, add the prepared eggs, mix well, and when cold form into the shape
+of chops, dip in beaten egg and fine bread crumbs and fry in boiling fat
+until a delicate brown; stick a sprig of parsley in the small end of
+each chop, arrange in the middle of a platter and serve with a white
+sauce around them, or green peas.
+
+
+PLAIN OMELET.
+
+Beat six eggs, the yolks to a cream, the whites to a stiff froth, add
+three tablespoonfuls of warm milk to the yolks and then beat into the
+whites of eggs. Put a small tablespoonful of butter in a spider, when it
+is hot turn the eggs into it, stirring gently all the time until the
+eggs are well set; let it brown, fold and turn out on a hot platter.
+
+
+OMELET WITH CHEESE.
+
+Follow the recipe for plain omelet; while it is cooking stir in three
+tablespoonfuls of grated Parmesan cheese and finish as above.
+
+
+OMELET WITH MUSHROOMS.
+
+Make an omelet as in preceding recipe. Have a quarter of a pound of
+fresh mushrooms chopped fine and cooked until tender in a little butter
+and their own juice, seasoned with salt and pepper, and add hot to the
+omelet just before folding it.
+
+
+OMELET WITH TOMATOES.
+
+A cup of tomatoes, the water drained from them, cooked and seasoned with
+pepper and salt, a teaspoonful of onion juice, and one of green pepper
+chopped very fine; have it hot and add to the omelet just before folding
+it.
+
+
+POACHED EGGS WITH TOMATO CATSUP.
+
+Poach some eggs in boiling water, trim nicely and place each egg on a
+round of toast buttered and moistened with a little hot milk. Have ready
+a white sauce, pour it over them and put on the top of each egg a
+teaspoonful of tomato catsup; garnish with parsley and serve.
+
+
+EGGS POACHED IN CREAM.
+
+Half a pint of cream, six eggs, salt and white pepper, and a small
+teaspoonful of finely minced parsley. Bring the cream to a boil in a
+chafing dish, break the eggs carefully, to keep the yolks whole, into
+the cream and cook until the whites are set--about three minutes. Have a
+delicate slice of toast for each egg on hot plates, lay an egg on each,
+pour the cream over them, sprinkle with pepper and salt and the chopped
+parsley and serve.
+
+
+EGGS POACHED IN TOMATOES.
+
+Put a quart can of tomatoes in a saucepan over the fire with half an
+onion, three cloves, a bay leaf, a sprig of parsley, a saltspoonful of
+sugar, and salt and pepper to taste. Cook until the onion is
+tender--about ten minutes--remove from the fire, press through a sieve
+fine enough to retain the seeds. Put this in a spider; rub an even
+teaspoonful of potato flour with a tablespoonful of butter, add to the
+sauce, and when it boils break in as many eggs as required, keep them
+from sticking to the pan by running a tablespoon carefully around the
+edges; when the eggs are set remove from the sauce, place each one on a
+round of nice toast and pour the sauce around them; garnish with parsley
+and serve.
+
+
+EGGS IN A BROWN SAUCE.
+
+Boil hard as many eggs as needed and cut either lengthwise in quarters
+or in round slices. Brown a tablespoonful of butter and one of flour
+together, add a small onion, cut fine; when thick and smooth add enough
+vegetable stock to make the sauce the proper consistency, season with
+salt and pepper and strain. Put the egg slices in the sauce, let it come
+to the boiling point and serve on a small platter; garnish with parsley.
+Half a dozen olives boiled in a little water and cut from the stones are
+a nice addition to the sauce.
+
+
+
+
+Soups.
+
+
+Bran tea, made in the proportion of a pint of bran to three quarts of
+water, is used by many vegetarians as a foundation for soup. Butter
+should be used generously with it.
+
+A broth made from white beans is also good where a white stock is
+required. Pick over the beans carefully, soak over night, drain and add
+fresh water in the morning--three pints of water to a pint of
+beans--cook gently until tender. If it is to be used as a stock, strain
+without mashing the beans. If the water they are boiled in is hard, a
+small pinch of soda will soften it.
+
+
+CREAM OF JERUSALEM ARTICHOKES.
+
+Wash and peel enough artichokes to make a pint when cut in slices. Put
+them in a saucepan with a tablespoonful of butter, let them simmer in
+this for a few minutes without taking color, then cover with water and
+boil until tender. Rub through a sieve, put back on the stove with a
+quart of milk, and a tablespoonful of butter rubbed into a
+tablespoonful--slightly heaping--of flour, season to taste with salt and
+pepper, let it come to a boil. Remove from the fire and add two egg
+yolks, beaten with half a cup of cream, stir rapidly, and serve at once.
+
+
+CREAM OF ASPARAGUS.
+
+Prepare a bunch of asparagus in the usual way for cooking, cut off the
+points about an inch in length and put aside. Cover the stalks and half
+an onion cut in slices, with boiling water, cook until tender and press
+through a purée sieve with the water they were boiled in. Melt a good
+tablespoonful of butter in a saucepan, and stir into it half a
+tablespoonful of flour, add the purée of asparagus and let it come to a
+boil, season with salt and pepper to taste. Have the asparagus points
+cooked tender in a little water. Have ready a pint of boiling milk,
+remove both from the fire and stir the milk into the soup, put the
+asparagus points into the tureen. Beat two egg yolks with four
+tablespoonfuls of cream, stir quickly into the soup and pour into the
+tureen.
+
+
+CREAM OF LIMA BEANS.
+
+Put over the fire a quart of lima beans in boiling water to cover them;
+when nearly tender add a bay leaf, half a white onion, and salt and
+white pepper to taste. Let them cook until very tender, remove from the
+fire, and mash through a colander with the water in which they were
+boiled. Put back in the saucepan on the range, let it come to a boil,
+then add a heaping tablespoonful of butter and a pint of boiling milk,
+stir well, remove and press through a purée sieve that it may be smooth.
+Beat four tablespoonfuls of cream, add when the soup is in the tureen
+and serve immediately. This soup is very nice when made from the best
+canned lima beans, using two cans and following the recipe as above.
+
+
+CREAM OF CAULIFLOWER.
+
+Cut one small cauliflower into flowerettes, reserve a tablespoonful, put
+the rest into a saucepan with three cups of boiling water, one small
+white onion, half a small celeriac cut in slices, and a bay leaf. Cook
+together ten minutes, drain and put the vegetables into a double boiler
+with two heaping tablespoonfuls of butter, a heaping tablespoonful of
+flour, salt and pepper to taste; steam for ten minutes. Put the
+flowerettes into the water the vegetables were boiled in and cook until
+tender, remove and put aside to keep warm, measure the water and add
+sufficient from the kettle to make two cupfuls, pour this over the
+vegetables, cook until tender and press through a fine sieve. Bring two
+cups of milk to the boiling point, turn the purée into this, let it boil
+up once, remove from the fire. Beat two egg yolks and four
+tablespoonfuls of rich cream together, add some of the soup to this,
+then mix all together, turn into the tureen, add the flowerettes and
+serve at once.
+
+
+CREAM OF CELERY.
+
+Take of the coarser parts of celery as much as will make two heads, wash
+and cut in pieces, put in a saucepan with half an onion cut in slices
+and cover with boiling water. Cook until tender and press through a
+sieve with the water in which it was boiled. Make a roux of butter and
+flour as in other cream soups, add the purée to it and as much boiling
+milk as will make it the proper consistency. Season with salt and
+pepper, and finish with a beaten egg yolk and two tablespoonfuls of
+cream, adding this after the soup has been removed from the fire.
+
+
+CREAM OF CHESTNUTS.
+
+Shell and blanch a pint of large French chestnuts. Put them in a
+saucepan and almost cover them with boiling water, cook until tender.
+Before they are quite done add a little salt. When done remove from the
+fire, rub through a purée sieve with the water they were boiled in. Melt
+a generous heaping tablespoonful of butter with an even tablespoonful of
+flour and add to it by degrees a pint of boiling milk, let it cook until
+thick, then stir in the chestnut purée and salt and pepper to taste. Let
+it come to a boil and serve.
+
+
+CREAM OF CUCUMBERS.
+
+Peel and cut into slices four cucumbers and one small white onion, put
+in a saucepan with enough boiling water to cover them, cook until
+tender, press through a fine sieve and pour into a saucepan, stand
+where it will keep hot without cooking. Have a cream sauce ready, made
+by melting two heaping tablespoonfuls of butter in a saucepan with two
+tablespoonfuls of flour, let them cook together until the mixture no
+longer adheres to the pan, then add gradually a quart of milk, an even
+teaspoonful of white pepper, a heaping teaspoonful of salt, let it boil
+for a few minutes until thick and pour into the cucumber purée, add two
+tablespoonfuls of rich cream, let it come to the boiling point, and
+serve at once. This is a very delicate soup, and cooking or standing on
+the stove after it is done will spoil it. Groult's potato flour is nicer
+for thickening cream soups than the common flour, but, if used, only
+half the quantity called for in the recipes is needed.
+
+
+CREAM OF SUMMER SQUASH.
+
+Peel the squash, slice thin, put in a saucepan and add boiling water to
+come nearly to the top of the squash. When nearly tender add an onion, a
+bay leaf and several sprigs of parsley. When tender mash through a fine
+sieve, return to the fire, let it come to a boil, stir in a heaping
+tablespoonful of butter, a heaping teaspoonful of flour, season with
+salt and pepper and a tiny pinch of mace. Have almost as much boiling
+milk as purée, remove from the fire and stir together, add two
+tablespoonfuls of cream, and serve at once.
+
+
+CREAM OF LETTUCE.
+
+Take two heads of nice, fresh lettuce, wash and drain and chop fine with
+half a small white onion, put in a saucepan with two heaping
+tablespoonfuls of butter, cook for about ten minutes, stirring all the
+time, then add two heaping tablespoonfuls of rice and a quart of milk.
+Let it boil for twenty minutes until the rice is perfectly tender,
+remove from the fire and press through a purée sieve, using a small
+potato masher, then strain and press again through a fine hair sieve;
+this will make it smooth. Season with salt to taste and a dash of
+cayenne pepper, and a small half teaspoonful of sugar. Put in a fresh
+saucepan, rub together two heaping teaspoonfuls of butter and an even
+teaspoonful of cornstarch and stir into the soup. Let it come to the
+boiling point and remove from the fire, adding at the last moment a
+quarter of a cupful of whipped cream. Serve with or without fried
+croutons.
+
+
+CREAM OF MUSHROOMS.
+
+Wash one pound of mushrooms, skin and stem them. Put the skins and stems
+in a saucepan with a cup of boiling water and boil ten minutes, strain
+and add to this water the mushroom flaps chopped very fine, and cook
+until tender, then press through a fine sieve. Melt two large heaping
+tablespoonfuls of butter in a saucepan, and stir into it two heaping
+tablespoonfuls of flour, and when smooth add a quart of rich milk, a
+whole clove of garlic, salt and pepper to taste. When it boils and
+thickens add the mushroom stock, let it boil up once, remove the clove
+of garlic, turn the soup into the tureen and serve.
+
+
+CREAM OF GREEN PEAS.
+
+Put a quart of green peas into a saucepan with a slice of white onion,
+cover with boiling water and cook until tender. Remove from the fire and
+press through a purée sieve with the water in which they were boiled.
+Return to the saucepan, set it back on the stove, let it come to a boil,
+add a pint of rich milk, salt and white pepper to taste, a dash of
+cayenne, and a large, generous tablespoonful of butter rubbed into an
+even tablespoonful of flour, adding a little of the liquid before
+stirring into the soup. Let it come to a boil, and add two
+tablespoonfuls of whipped cream just as it is poured into the tureen.
+
+
+CREAM OF RICE.
+
+Wash carefully a third of a cup of rice and put it on the fire in a pint
+of boiling water with a white onion and a stick of celery, let it cook
+slowly for an hour, then stir in a quart of milk and let it come to a
+boil, add a heaping tablespoonful of butter, and press through a purée
+sieve. Put the soup back on the fire while beating an egg yolk with two
+tablespoonfuls of cream and a teaspoonful of parsley minced very fine.
+Remove the soup from the fire, stir in the egg and cream, pour into the
+tureen and serve.
+
+
+CREAM OF SPINACH.
+
+Take two large handfuls of spinach, after it is washed and picked over,
+a small head of lettuce, a few sprigs of parsley, and a small white
+onion peeled and sliced. Put in a saucepan over the fire with a
+tablespoonful of butter, a dozen peppercorns and two cloves, and a very
+little boiling water, cover and stand it where the vegetables will only
+simmer. When they are tender rub together a generous heaping
+tablespoonful of butter and a heaping tablespoonful of flour, and stir
+it into the vegetables. Add a little boiling water, mash the vegetables
+smooth and press them through a fine sieve. Have the purée as thick as
+possible, return to the saucepan. Have ready a pint of boiling milk,
+beat two egg yolks with four tablespoonfuls of cream, pour a little of
+the boiling milk into them, and the rest into the purée, remove from the
+fire at once, then add the eggs and cream, pour into the tureen and
+serve immediately.
+
+
+CARROT SOUP.
+
+Take half a dozen small French carrots, wash and scrape them, put in a
+saucepan with boiling water and cook until tender, remove from the fire,
+mix with milk and press through a sieve. Melt two ounces of butter in a
+saucepan and rub into it a slightly heaping tablespoonful of flour, add
+a few grains of cayenne pepper, and stir in a little at a time the
+carrot purée until smooth like cream, add a few slices of cooked celery
+root (celeriac), and salt to taste, and pour into the purée. A
+tablespoonful of sherry, if liked, may be added. Serve with fried
+croutons.
+
+
+CELERIAC SOUP.
+
+Wash, peel and slice three celery roots, put them in a saucepan, cover
+with boiling water, cook until tender, and mash them through a purée
+sieve with the water in which they were boiled. Melt a good heaping
+tablespoonful of butter, stir into it a small tablespoonful of flour,
+and add to it the celery purée, season with a little cayenne pepper and
+salt to taste. Add three-quarters of a cup of macaroni previously boiled
+in water. As soon as it comes to a boil remove from the fire and add as
+much boiling milk as will make it the proper consistency. Beat two egg
+yolks with half a cup of cream and stir in quickly just before pouring
+the soup into the tureen. Care must be taken to do this off the fire, as
+celery soup is liable to curdle.
+
+
+MOCK CLAM SOUP.
+
+Soak a pint of marrowfat beans over night in water enough to cover them.
+In the morning drain, and put them on the fire with a small onion and a
+gallon of cold water, boil until tender and strain. Add to the stock a
+little summer savory, two ounces of butter and a cup of cream or rich
+milk, season with salt and pepper. When the soup comes to a boil, cut
+two slices of toast into dice, and four hard-boiled eggs in slices, put
+in the tureen and pour the soup over them and serve.
+
+
+CORN AND TOMATO SOUP.
+
+Grate the corn from six ears of sweet corn. Put the cobs into a quart
+and a pint of water and cook until all the sweetness is extracted--about
+half an hour. Remove the cobs and add a pint of tomatoes after they are
+skinned and sliced, a small onion cut in slices, a French carrot cut in
+dice, a quarter of a green pepper chopped fine, and the grated corn. Let
+it cook slowly until all are tender. Stir in two good tablespoonfuls of
+butter, salt and pepper to taste, pour into the tureen and serve.
+
+
+SOUP CRÉCY.
+
+Take three large carrots, wash and scrape and cut them into slices, put
+them in a saucepan with half an onion, a stick of celery, and a bay
+leaf, more than cover with boiling water and cook until tender. Remove
+from the fire, take out the bay leaf and rub the vegetables through a
+sieve with the water they were boiled in. Put back in the saucepan. Rub
+a generous tablespoonful of butter with half a tablespoonful of flour,
+and stir into the purée, add to it a cup and a half of boiling milk,
+stir until thick, add pepper and salt to taste. Take from the fire, and
+stir into it one egg yolk beaten with two tablespoonfuls of cream. Serve
+at once.
+
+
+CURRY SOUP.
+
+Prepare for cooking two small white onions, two French carrots and half
+a turnip cut in slices, and cook slowly in a pint of boiling water until
+they fall to pieces, cook with them until tender a celeriac root,
+remove from the other vegetables and put one side. Melt two ounces of
+butter in a saucepan, and stir in a slightly heaping tablespoonful of
+flour, an even dessertspoonful of curry powder, mix well together and
+then add a pint of milk. Strain the vegetables through a fine sieve, but
+do not press them, and add the stock therefrom to the milk, etc., in the
+saucepan, and salt to taste. Beat half a cup of cream with two egg yolks
+until light, remove the soup from the fire, mix a little of it with the
+eggs and cream, turn it back into the saucepan, stir well together and
+pour at once into the tureen in which you have already placed the
+celeriac cut in slices. If liked, two tablespoonfuls of Madeira may be
+added just before the soup is turned into the tureen. Serve with
+croutons.
+
+
+MOCK FISH SOUP.
+
+It is better to prepare the balls for this soup first, as follows: Put
+in a saucepan a tablespoonful of white flour and two tablespoonfuls of
+Groult's potato flour, stir together and add a tablespoonful of butter
+and a cup of milk, mix all together and place on the stove where it is
+not very hot. Stir constantly until it is smooth and no longer sticks to
+the pan, remove from the fire, let it cool, and beat in two eggs, one at
+a time, season with a dash of cayenne, a few grains of powdered mace, a
+few drops of onion juice, a little salt and half a teaspoonful of sugar.
+These balls must be seasoned very delicately. Cook and drain as the
+spinach balls are done, using a teaspoon instead of a tablespoon. Put to
+one side while the soup is being made. For the soup take three French
+carrots, half a parsnip, half a white onion and a little green pepper
+chopped fine, cover with boiling water and cook until tender. Melt a
+generous tablespoonful of butter in a saucepan, and when it bubbles
+stir into it a small tablespoonful of flour, then add three cups of milk
+and let it come to a boil. When the vegetables are tender stir them into
+the thickened milk with the water they were boiled in, together with
+half a teaspoonful of sugar and salt and pepper to taste. Then put the
+balls in and let the soup come to a boil, add a teaspoonful of finely
+minced parsley and remove from the fire. Have one egg yolk beaten with
+two tablespoonfuls of cream and stir in carefully so as not to break the
+balls just before turning the soup into the tureen.
+
+
+A NORWEGIAN SWEET SOUP.
+
+Put a quarter of a cup of rice into three cups of boiling water with a
+small stick of cinnamon, and let it boil nearly an hour. About fifteen
+minutes before it is done add half a cup of raisins stoned. Beat two egg
+yolks with a heaping tablespoonful of sugar until white and creamy, then
+stir into them about half a cup of sweet cider, remove the soup from the
+fire, add a little of it to the eggs and cider, stir well, and mix all
+together rapidly and serve at once. Two tablespoonfuls of good sherry
+improves it.
+
+
+ONION SOUP.
+
+Melt two tablespoonfuls of butter in a spider, when it bubbles add four
+large onions, washed, skinned and cut in slices, let them simmer without
+browning about half an hour, then stir in a slightly heaping
+tablespoonful of flour. When it thickens pour in gradually a pint and a
+half of boiling milk, season with salt and pepper to taste, press
+through a purée sieve, and return to the fire. While it is getting hot,
+beat together two egg yolks and half a cup of cream, remove from the
+stove and stir the eggs and cream into it rapidly, pour at once into the
+tureen and serve.
+
+
+SOUP OF GREEN PEAS.--No. 1.
+
+Take from a pint of green peas two heaping tablespoonfuls and set aside.
+Put the rest in a saucepan with half a white onion, in boiling water.
+Cover tightly, letting them cook until quite tender, then mash through a
+purée sieve with the water in which they were boiled and using a little
+more to take out all that is good of the peas through the sieve. Put
+back on the stove, rub a good heaping tablespoonful of butter with a
+small tablespoonful of flour and add to the purée of peas. Have a
+heaping tablespoonful of turnips and two of carrots cut into dice and
+cooked in as little water as possible, and the two tablespoonfuls of
+peas cooked until tender, add to the soup with half a teaspoonful of
+sugar and pepper and salt to taste. Let all this cook together while
+enough milk to make the soup the proper consistency is coming to a boil.
+Mix together, add a teaspoonful of finely minced parsley, pour into the
+tureen and serve.
+
+
+SOUP OF GREEN PEAS.--No. 2.
+
+Put one quart of green peas over the fire in three quarts of boiling
+water with three French carrots, a small turnip cut into dice and a
+small white onion chopped. Cover tightly and let the vegetables cook
+until tender. Rub two ounces of butter with a small tablespoonful of
+flour, add a little of the soup to this to thin it and then stir all
+together, add an even tablespoonful of finely minced parsley, an even
+teaspoonful of sugar, and salt and pepper to taste; let it come to a
+boil and then serve.
+
+
+POTATO SOUP.
+
+Take four large potatoes, peel and boil them tender in water, mash very
+fine with a small tablespoonful of butter, add as much boiling milk as
+will make it the right consistency. Boil in as little water as possible
+one tablespoonful of turnips and two of carrots cut into dice; when
+tender turn all into the soup, add a little cayenne and salt to taste.
+Just before serving beat a quarter of a cup of cream with one egg yolk,
+remove the soup from the fire and stir the two together as in other
+cream soups, and serve at once with fried croutons.
+
+
+PURÉE OF VEGETABLES.
+
+Cut fine three onions, one turnip, two French carrots and four potatoes,
+put in a saucepan with four tablespoonfuls of butter and a little
+parsley; let them cook about ten minutes, then add a tablespoonful of
+flour. Stir well and add two quarts of boiling milk, season with salt
+and pepper and a tiny bit of sugar, and when it boils take out the
+parsley, press the soup through a sieve and serve with croutons of fried
+bread.
+
+
+PURÉE OF TURNIPS.
+
+Peel and slice some young turnips, add an onion and carrot sliced, cover
+with boiling water and cook until tender. Mash them in the water and
+press through a fine sieve. To a pint of the purée have a pint of
+boiling milk. Return the purée to the fire, and stir into it a large
+heaping tablespoonful of butter and a small pinch of mace. Take the milk
+from the stove and stir briskly into it two egg yolks beaten with two
+tablespoonfuls of cream, then remove the purée from the stove and stir
+the eggs and milk into it, season to taste with salt and pepper and
+serve.
+
+
+VEGETABLE SOUP.
+
+One cup and a half of green peas, three small French carrots, and a
+small cauliflower cut into flowerettes, one pint of milk, half a cup of
+cream, a good half tablespoonful of flour, one tablespoonful of butter,
+and the yolks of two eggs. Wash and scrape the carrots, cut in thin
+slices and boil each vegetable by itself in as little water as possible.
+When the carrots and peas are done put them together in a saucepan with
+the water in which they were cooked, add the milk, put the saucepan on
+the fire and let it come to a boil, rub the butter and flour together,
+mix with a little milk and stir into the vegetables. Drain the water
+well from the flowerettes, and just before serving put them in the
+tureen. Beat the yolks of eggs and the cream together in a bowl, remove
+the soup from the fire, add a little of it to the eggs and cream, then
+turn them into the soup, stir well and pour it into the tureen.
+
+
+TOMATO SOUP.
+
+Put a generous tablespoonful of butter in a saucepan, when it is hot add
+half an onion chopped fine, let it stew gently for a few minutes, then
+add a pint of canned tomatoes, cook half an hour. Rub a heaping
+tablespoonful of flour and one of butter smoothly together and stir into
+the tomatoes. Have ready a pint of boiling milk, pour the tomatoes into
+a purée sieve with the boiling milk and rub through the sieve. Season
+with salt and pepper and a very little sugar. Return to the fire, make
+it hot, but be careful not to let it boil, as it will curdle. Serve at
+once with croutons.
+
+
+BARLEY SOUP.
+
+Put a quarter of a cup of well washed barley with a bay leaf and a small
+blade of mace into a pint and a half of cold water, boil slowly for
+three hours. Take out the bay leaf and mace and add a small onion cut
+fine, two French carrots cut in dice, and cook until tender, then add a
+pint of milk, a good heaping tablespoonful of butter, salt and pepper
+to taste, let it come to a boil, remove from the fire and stir into it
+one egg yolk beaten with two tablespoonfuls of cream.
+
+
+BLACK BEAN SOUP WITH MOCK MEAT BALLS.
+
+Soak over night a pint of black beans in a quart of water. In the
+morning drain, and cover with fresh water, set the saucepan on the
+stove; when the water comes to a boil drain it off and add a quart of
+fresh water. Cut fine an onion, and with a few slices of carrot and
+turnip and green pepper fry in a heaping tablespoonful of butter, add to
+the beans with a bay leaf half a dozen peppercorns, two cloves, cook
+until tender, press through a sieve, return to the fire, and if it is
+too thick add more water. Have a hard boiled egg and half a lemon cut
+into dice, and meat balls made from recipe given for mock meat the size
+of hickory nuts and boiled in water as other balls are cooked. Drop the
+balls into the soup, and when hot pour the soup over the lemon and egg
+in the tureen and serve.
+
+
+
+
+Entrées.
+
+
+EGG BORDER WITH RICE AND CURRY SAUCE.
+
+Stir four eggs together, add three-quarters of a cup of rich milk, a few
+drops of onion juice, and salt and pepper to taste; beat a little. Have
+a border mould well buttered and sprinkled with finely minced parsley,
+pour the mixture into it, set in a pan of boiling water in the oven,
+cover and let it cook until firm--from five to ten minutes. Have ready
+some rice boiled twenty minutes in plenty of salted water and well
+drained, and a cream sauce into which a slightly heaping teaspoonful of
+curry powder has been stirred. Turn the egg border out on a hot platter,
+fill the center with rice, pour some of the sauce over it, and the rest
+around the border. Garnish with parsley and serve at once.
+
+
+RICE BORDER WITH VEGETABLES OR HARD BOILED EGGS IN CREAM SAUCE.
+
+Three-quarters of a cup of Carolina rice, picked over carefully and
+washed. Boil fifteen minutes in salted water. Drain off the water and
+have one pint and a half of boiling milk in a double boiler, stir the
+rice into this and cook until all the milk is absorbed, then add a
+tablespoonful of butter. Butter a border mould well, turn the rice into
+it, pressing it down so that the form will be perfect, put in the plate
+heater for five minutes, turn out on a platter and serve with vegetables
+or hard boiled eggs in a cream sauce.
+
+
+A BORDER TIMBALE OF MOCK CHICKEN.
+
+Take three-quarters of a cup of rich milk, put half of it into a
+saucepan with an ounce and a half of butter, let it come to a boil, and
+then stir into it an ounce and a half of dried and sifted bread crumbs
+and a good half tablespoonful of flour. Stir constantly until it no
+longer sticks to the pan, remove from the fire and let it cool. When
+cold add two heaping tablespoonfuls of finely chopped walnuts, one
+tablespoonful of lemon juice, one teaspoonful of onion juice, one even
+teaspoonful of sugar, a saltspoonful of mace, two eggs unbeaten--one at
+a time--and the rest of the milk, salt and pepper to taste. Beat hard.
+Butter well a border mould, and sprinkle with fine bread crumbs, turn
+the timbale mixture into it, set the mould in a pan of boiling water,
+cover to keep from browning, and bake from ten to fifteen minutes.
+
+SAUCE.--Put in a spider a good heaping tablespoonful of butter, let it
+brown, add a thick slice of onion cut in small pieces and a heaping
+tablespoonful of flour, stir constantly until it is a very dark rich
+brown, being careful not to let it burn, then add a quarter of a pound
+of fresh mushrooms, skinned and stemmed and cut into dice, let them cook
+a few minutes, then add a stock made from their stems and skins. Have a
+celery root that has been pared and cut into dice and cooked until
+tender in very little water with a bay leaf and two cloves, remove the
+cloves and bay leaf and turn the rest into the sauce, season with pepper
+and salt. Turn the timbale out on a platter, fill the center with the
+sauce, garnish and serve. A few truffles are a great addition. The
+timbale may also be served with an olive sauce.
+
+
+A MOULD OF SPAGHETTINA.
+
+Put three-quarters of a cup of spaghettina, broken in small pieces, into
+a quart of boiling water with an even tablespoonful of salt. Boil half
+an hour. Drain the water off and add a cup of milk to the spaghettina,
+and cook nearly half an hour, until the milk is almost all absorbed.
+Then make a cream sauce as follows: One cup of milk in a saucepan, rub
+butter the size of an egg into a slightly heaping tablespoonful of
+flour, adding a little of the warm milk, then stir into the milk on the
+fire, season with salt and pepper, add two even tablespoonfuls of grated
+cheese--the American Edam cheese is nice for this--and when the sauce is
+thick turn the spaghettina into it, let it come to a boil, turn out on a
+dish, and when cool add one egg beaten light. Butter a border mould
+which holds a little more than a pint, sprinkle it with bread crumbs,
+turn the mixture into it and set the mould into a pan of hot water and
+bake in a moderate oven twenty-five minutes. Have a pint of nicely
+stewed tomatoes seasoned to taste and thickened with bread crumbs and a
+good tablespoonful of butter. Turn the spaghettina mould out on a
+platter, fill the center with the stewed tomatoes, garnish with parsley
+and serve. It makes a very pretty dish and is an excellent pièce de
+resistance for dinner or luncheon.
+
+
+SPINACH BORDER MOULD.
+
+Prepare the spinach as in recipe for spinach pudding, butter a border
+mould, dust it with bread crumbs, and press the spinach mixture into it,
+put the mould into a pan of hot water in the oven, cover it to prevent
+browning, and bake about twenty minutes.
+
+
+A FILLING FOR THE CENTER OF MOULD OF SPINACH.
+
+Break two eggs in a bowl, add a little salt and four tablespoonfuls of
+cream and beat them slightly. Turn into a buttered tin cup and stand in
+a saucepan with a little boiling water in it on the stove, cover and
+cook until stiff--about three or four minutes--remove from the fire,
+turn out of the mould and cut in half-inch slices and then into stars or
+any fancy-shape preferred, or into dice. Make a cream sauce, turn the
+spinach mould out on a platter, put a little of the sauce in the center,
+then some of the egg stars, then the rest of the sauce, and finish with
+the egg stars.
+
+
+MOCK COD FISH BALLS.
+
+Six medium sized potatoes, washed, peeled and boiled for ten minutes in
+salted water. Drain and grate them while hot and stir in two heaping
+tablespoonfuls of butter; mix thoroughly. Season with salt, cayenne
+pepper to taste, and add a teaspoonful of grated onion and a
+saltspoonful of mace. Beat two egg yolks light and stir well into it
+with two heaping tablespoonfuls of cracker crumbs. Fry brown in small
+balls in boiling fat without crowding them in the basket, drain on
+kitchen paper and serve very hot on a platter, garnish with parsley.
+
+
+MOCK FISH BALLS IN CURRY OR CREAM SAUCE.
+
+Five ounces of plain boiled potatoes put through a patent vegetable
+strainer or mashed very fine. Add three ounces of butter and a slightly
+heaping tablespoonful of Groult's potato flour, two eggs slightly beaten
+and stirred in--a little at a time--a few drops of onion juice and salt
+and pepper to taste. Have a saucepan of boiling salted water over the
+fire, dip a tablespoon in cold water and then into the mixture and take
+out in oblong balls as nicely and uniformly shaped as possible, and drop
+them carefully into the boiling water, which must not boil too violently
+as the mixture is tender and would cook to pieces. Put them in without
+crowding and let them cook three minutes, taking them out one after
+another as they are done. Put in a colander to drain while preparing
+the curry sauce. Melt in a saucepan a heaping tablespoonful of butter
+and add to it a heaping teaspoonful of flour, an even teaspoonful of
+curry powder, stir well and add milk until of the consistency of cream
+sauce. Put the balls into the sauce and let it come to a boil, remove
+from the fire, and add a tablespoonful of good Madeira. Serve on a
+platter, garnish with parsley and serve. The curry powder and wine may
+be omitted if not liked, and the balls served in plain cream sauce.
+
+
+MOCK FISH (a Norwegian dish).
+
+Take three or four large white potatoes. Wash and peel them and boil
+until only half done. Grate them, and take only the part that has passed
+through the grater--that it may be light. Then weigh out half a pound.
+Beat the yolks of three eggs very light with a quarter of a cup of
+cream, mix with the potatoes and add three ounces of butter melted, half
+a teaspoonful of grated white onion, a dash of cayenne pepper, and salt
+to taste. Butter a mould well, sprinkle it with dried and sifted bread
+crumbs, put the mixture in it, and set the mould in a pan of boiling
+water in the oven, cover the mould and bake half an hour. Turn out
+carefully on a platter, pour a cream or Hollandaise sauce around it, and
+garnish with parsley. Serve very hot with a cucumber salad with French
+dressing, as a fish course.
+
+
+MOCK MEAT.
+
+Put three-quarters of a cup of milk and three ounces of butter in a
+saucepan on the fire. When it boils stir in three ounces of dried and
+rolled bread crumbs and a slightly heaping tablespoonful of flour, and
+half a teaspoonful of sugar. Let it cook until it no longer adheres to
+the pan, then remove from the fire. When it is cool, add three eggs, one
+at a time, beating until smooth, then add one heaping tablespoonful of
+chopped walnut meats, salt and pepper to taste, and a few drops of onion
+juice. Make into flat cakes, a little less than half an inch thick, like
+sausage cakes, dip them in flour, put them into a saucepan of boiling
+salted water and cook for three or four minutes. Take them up, drain
+them from the water, dip in flour again, and brown them in hot butter in
+a spider. Set them one side to keep hot. In another spider make a sauce.
+Put in a heaping tablespoonful of flour, a generous heaping
+tablespoonful of butter, and a heaping tablespoonful of chopped walnut
+meats, let them all brown nicely together, then stir in a vegetable
+stock that has been strained until the gravy is as thick as cream.
+
+
+SPAGHETTINA CHOPS.
+
+Spaghettina is finer than spaghetti, and for sale at Italian groceries.
+Half a cup of milk, half a cup of spaghettina, broken into bits, three
+tablespoonfuls of grated cheese, one tablespoonful of butter, half a
+tablespoonful of flour, and one egg. Put the spaghettina on in boiling
+salted water, boil for three-quarters of an hour, drain well in a
+colander. Make the sauce by melting the butter and stirring the flour
+into it until smooth, then add the cheese and milk and the spaghettina.
+Let it come to a boil and stir in quickly the beaten egg, let it
+thicken, remove at once from the fire, turn it out in a deep plate, and
+when cold form it into chops, dip them in beaten egg, then in bread
+crumbs and fry in boiling fat. They are very nice served with a tomato
+sauce, but good without it.
+
+
+TOMATO CHOPS.
+
+Measure three-quarters of a cup of tomatoes after the water has been
+drained off, put in a saucepan over the fire and stir into it a cupful
+of mashed potatoes, a heaping tablespoonful of butter, salt and pepper
+to taste, half a cup of grated bread crumbs. Mix thoroughly and add one
+egg beaten light. Remove from the fire, turn into a deep plate, let it
+get cold, then form in the shape of chops, dip in egg and roll in dried
+bread or cracker crumbs and fry a nice brown in boiling fat. Arrange on
+a platter and serve with tomato sauce, or place around a dish of stewed
+tomatoes.
+
+
+SAVORY FRIED BREAD.
+
+Cut slices of stale home-made bread about half an inch thick, shape them
+like chops, soak the slices in a rich, well seasoned vegetable stock
+until nearly saturated with it--don't allow them to become too
+soft--then dip in beaten egg mixed with a little milk and fry in butter
+in a spider until a nice brown. Serve with tomato sauce, or around a
+dish of stewed tomatoes.
+
+
+MOCK FISH CHOPS.
+
+Pare three good sized potatoes, cut fine and throw them into cold water
+to prevent them from turning dark. When all are cut drain them from the
+water and chop very fine--there must be two cupfuls. Have a cup of
+boiling milk in a saucepan and put the potatoes into it, cook until
+tender, but not soft, and be careful not to let them burn; when done add
+two generous heaping tablespoonfuls of butter, two heaping
+tablespoonfuls of French carrots, previously cooked in as little water
+as possible, and chopped very fine, one heaping teaspoonful of green
+pepper, one of parsley, one heaping teaspoonful of grated onion, a
+heaping saltspoonful of powdered mace, a dash of cayenne pepper and salt
+to taste. Measure two tablespoonfuls of tomatoes--after all the water
+has been pressed from them--chop fine and add to it one whole egg and
+one egg yolk beaten light, stir this into the potato mixture while on
+the stove, remove at once from the fire, add two heaping tablespoonfuls
+of cracker crumbs rolled fine, and two tablespoonfuls of fine Madeira or
+sherry. Turnout to cool and then form into chops, roll in egg and
+cracker crumbs and fry in boiling fat. Serve with cucumber salad.
+
+
+FRICASSEE OF SPAGHETTINA.
+
+Take a cupful of spaghettina, broken into small pieces, put in boiling
+salted water and cook for three-quarters of an hour. Drain well, have a
+cupful of cream sauce and stir the cooked spaghettina into it, let it
+come to a boil, season with salt and pepper, and add the well beaten
+yolk of an egg, stir well, remove at once, and turn into a hot vegetable
+dish and serve.
+
+
+MUSHROOMS EN COQUILLE.
+
+Wash half a pound of nice, fresh mushrooms, peel them and cut off the
+stems, cut the flaps into dice, and put the skins and stems in a
+saucepan with a cup of water, and cook for ten minutes. While these are
+cooking put a heaping tablespoonful of butter in a spider, when hot add
+the mushroom dice and let them cook until tender, then add a
+dessertspoonful of flour, and when it is cooked add the water the stems
+were boiled in, and salt and pepper to taste. If the sauce is too thick
+add a little more water. Stir in at the last a teaspoonful of finely
+minced parsley, a few drops of lemon juice and the well-beaten yolk of
+one egg, stir well, remove from the fire, fill the shells, sprinkle
+bread crumbs over the tops and a little melted butter, put in the oven
+for an instant to brown.
+
+
+RAGOUT OF EGG PLANT.
+
+Boil a small egg plant until tender. Peel it thinly and set aside to get
+cold. Cut in slices an inch thick and cover the bottom of a baking dish
+with them. Melt a generous tablespoonful of butter in a saucepan and
+stir into it two heaping tablespoonfuls of fresh mushrooms, a heaping
+teaspoonful of parsley, a heaping teaspoonful of onion, all chopped very
+fine, season with salt and pepper and pour over the egg plant. When it
+is time to put it in the oven sprinkle with Parmesan cheese and fine
+breadcrumbs and dot with small lumps of butter, and bake until brown in
+a quick oven. Serve in the dish in which it is baked with the following
+sauce in a sauce boat.
+
+SAUCE.--Boil the skins and stems of the mushrooms in a cup of water;
+while they are cooking, brown together in a spider a slightly heaping
+tablespoonful of butter, a slightly heaping tablespoonful of flour, and
+a small slice of onion cut very fine. Strain the mushroom skins and
+stems and add the water they were cooked in to the browned butter and
+flour, and when the sauce is thick and smooth turn it into a saucepan
+and add to it a heaping tablespoonful of mushrooms, one small cucumber
+pickle and two large olives, all chopped very fine. Let all simmer
+together for a few minutes, season to taste with salt and pepper. If the
+sauce is too thick add a little water. It should be like thick cream.
+
+
+PATTIES OF PUFF PASTE.
+
+Roll out some puff paste an inch thick, cut with a patty-cutter as many
+rounds as are needed, then with a smaller cutter stamp each round about
+half an inch deep. Bake in a quick oven; when done lift the centers out
+carefully with a knife, remove a little of the inside. When wanted heat
+the patty shells and fill with spaghettina in tomato sauce, mushrooms or
+vegetables in a cream or savory sauce, or the filling as given for
+spinach border mould. A few truffles cut fine are a nice addition to
+tomato sauce. Lay the little tops on and serve.
+
+
+SAVORY RICE (a Mexican Dish).
+
+Wash half a cup of rice, drain from the water. Put a heaping
+tablespoonful of butter in a spider, when hot add a small leek or white
+onion and the rice, fry until the rice is a golden brown--do not let it
+get too dark. Have ready a vegetable stock, nearly fill the spider and
+cook twenty minutes until the rice is perfectly dry. Every grain should
+stand alone. Turn out on a platter and serve with tomato sauce.
+
+
+RAGOUT OF ASPARAGUS WITH MOCK MEAT BALLS.
+
+Scrape and wash a bunch of asparagus, cut in pieces about an inch long
+as far as the stalks are very tender, put the remainder of the stalks
+with an onion into a saucepan, cover with boiling water and let it cook
+until tender--about half an hour. Then mash them in the water in which
+they were boiled through a colander. Put over the fire again, and when
+it comes to a boil throw in the points and cook until tender. While that
+is cooking make some mock meat, as given in a previous recipe, form into
+balls as large as a walnut. Cook them in salted boiling water for five
+minutes, drain them from the water, also the asparagus points from the
+stock, put them together in a saucepan to keep hot while making a gravy.
+Melt a generous heaping tablespoonful of butter in a spider, add to it
+when it bubbles a large heaping tablespoonful of flour, stir well until
+it becomes a dark, rich brown, taking care that it does not burn, add
+the asparagus stock, season with salt and pepper--this gravy should be
+like thick cream--turn it over the asparagus and meat balls, stir in a
+good half tablespoonful of butter, let it come to a boil and serve on a
+platter. Garnish with parsley.
+
+
+CURRIED RICE CROQUETTES.
+
+Put three-quarters of a cup of milk in a saucepan with butter the size
+of an egg, let it come to a boil, and stir into it one large cup and a
+half of rice that has been boiled in salted water twenty minutes. Add a
+slightly heaping teaspoonful of curry powder, a few drops of onion juice
+and salt to taste. When it comes to a boil add a beaten egg to it, stir
+a minute and remove from the fire. Turn it out, let it cool, and then
+form into cylinders and fry as usual.
+
+
+MOCK FISH CROQUETTES.
+
+Slice three medium sized potatoes, boil until tender, but not soft, chop
+very fine an even teaspoonful of onion with three zepherettes or small
+square crackers, then add the hot potatoes and chop all together, season
+with a dash of cayenne pepper, a saltspoonful of mace, a little salt and
+pepper. Make a sauce with a large heaping tablespoonful of butter, a
+heaping teaspoonful of flour rubbed well together in a saucepan over the
+fire; when smooth add three-quarters of a cup of rich hot milk, when it
+boils add the potato mixture, let it get thoroughly hot and stir into it
+a well-beaten egg, remove from the fire, turn it out to get cool. Form
+into cylinders, dip in egg, roll in bread crumbs, fry in boiling fat,
+and serve with either Hollandaise or tartar sauce.
+
+
+WALNUT CROQUETTES.
+
+Put half a pint of bread crumbs and a gill of milk in a double boiler,
+place over the fire and stir until thick and smooth, add a pinch of
+salt, three-quarters of a cup of chopped nuts and a tablespoonful of
+sherry. When the mixture is hot stir into it the well-beaten yolks of
+two eggs and remove from the fire at once. Set the mixture away to get
+cold, then form in any shape preferred for croquettes; dip them in egg
+and then in dried bread or cracker crumbs, fry in boiling fat and serve
+with a sauce piquante.
+
+
+RAGOUT OF MUSHROOMS.
+
+Wash half a pound of fine, fresh mushrooms, skin, stem and cut them into
+dice. Put the stems and skins in water to cover and stew them for twenty
+minutes; strain and put the mushrooms into this broth with a generous
+tablespoonful of butter, a teaspoonful of finely chopped onion, season
+with salt and pepper, cook until tender; when done add two well-beaten
+yolks of eggs, stir briskly and remove at once from the fire, turn out
+on a platter, sprinkle with a little very finely minced parsley and
+serve very hot.
+
+
+MOCK CHICKEN CROQUETTES.
+
+Two cups of rye bread--home-made is the best--chopped fine, one cup of
+chopped English walnuts. Mix together and chop again with a
+tablespoonful of butter, an even tablespoonful of grated onion, a scant
+teaspoonful of ground mace. Melt a heaping tablespoonful of butter in a
+saucepan with half a tablespoonful of flour and add gradually to it a
+cupful of rich milk; when this comes to a boil add the other
+ingredients, salt and pepper to taste, then stir in two well-beaten
+eggs, remove from the fire and add a tablespoonful of lemon juice; turn
+out on a platter to cool, form into cylinders, dip in egg and bread
+crumbs, as usual, and fry in boiling fat.
+
+
+
+
+Vegetables.
+
+
+Vegetables should be cooked in as little water as possible; the better
+way is to steam them. So much of the valuable salts are washed out by
+boiling in too much water.
+
+All vegetables left over can be warmed again, either in a cream sauce,
+or put in a double boiler and steamed, adding a little more butter.
+
+When pepper is used, it should always be white pepper, especially in
+white sauces and soups.
+
+Never salt vegetables until they are nearly cooked; it hardens them.
+
+The water vegetables are boiled in may be utilized in making sauces and
+soups; the best of the vegetables goes into it.
+
+The water Jerusalem artichokes are boiled in becomes quite a thick jelly
+when cold, and makes an excellent foundation for sauces.
+
+
+TO BOIL POTATOES.
+
+Select potatoes of uniform size, wash and pare thinly, cover with
+boiling water and cook half an hour; when nearly done add salt. As soon
+as done drain from the water and set the saucepan where the potatoes can
+steam for a few minutes. They should be served immediately, and never
+allowed to remain in the water a moment after they are cooked. Potatoes
+are much better steamed with their skins on than boiled, as they then
+retain all the potashes. When they are old they should be washed, pared
+and covered with cold water, and allowed to stand for several hours
+before either boiling or frying.
+
+
+POTATOES BAKED.
+
+Select them of uniform size, wash and scrub well, cut a thin slice from
+each end to prevent their being soggy. They require nearly an hour to
+bake in a moderate oven.
+
+
+TO MASH POTATOES.
+
+Boil the potatoes carefully, drain from the water, mash fine, and to
+four good-sized potatoes add a heaping tablespoonful of butter, a
+tablespoonful or two of cream or rich milk and salt and pepper to taste.
+Serve at once. They must be freshly mashed and very hot to be eatable.
+The mashed potatoes maybe squeezed through a vegetable ricer, when they
+are called Potatoes à la Neige.
+
+
+NEW POTATOES WITH CREAM SAUCE.
+
+Select rather small potatoes of uniform size and boil. When done drain
+off the water, set them back on the stove to keep hot while making a
+cream sauce, then put them carefully in a vegetable dish, pour the sauce
+over them and sprinkle with a little finely minced parsley.
+
+
+BROILED POTATOES.
+
+Take some cold boiled potatoes and cut them in rather thick slices
+lengthwise, dust with white pepper and salt, dip each slice in melted
+butter, broil over a clear fire until a nice brown. Serve with melted
+butter and finely minced parsley poured over them.
+
+
+POTATOES À LA CRÊME AU GRATIN.
+
+Chop cold boiled potatoes, put them in a baking dish, pour over them a
+cupful of white sauce nicely seasoned, sprinkle with a tablespoonful of
+grated Parmesan cheese or Edam cheese grated, one tablespoonful of bread
+crumbs, and dot all over with tiny bits of butter. Put in a quick oven
+for a few minutes to brown. Do not leave it in too long, or it will
+become dry.
+
+
+STUFFED POTATOES.
+
+Bake some medium-sized potatoes; when done cut in half lengthwise, scoop
+out the inside, taking care not to break the skin. Mash the potato
+smooth and fine with butter and a little milk, season with salt and
+pepper to taste, heat thoroughly, fill the skins, brush the tops over
+with melted butter, brown in the oven and serve.
+
+
+POTATO FRICASSEE.
+
+Put in a spider a generous tablespoonful of butter and a cup of milk,
+when hot add some cold potatoes cut in dice, season with pepper, salt, a
+few drops of onion juice. Let them get thoroughly hot, then add the
+beaten yolks of two eggs, stir constantly until thick. Great care must
+be taken not to let it cook too long, or the sauce will curdle. Pour
+into a vegetable dish, sprinkle a little finely minced parsley over the
+top and serve.
+
+
+POTATOES À LA DUCHESSE.
+
+Take cold mashed potatoes that are nicely seasoned with salt and pepper,
+form into little round cakes, put them on a tin, glaze over with beaten
+egg and brown in the oven. Arrange on a platter, garnish with parsley
+and serve.
+
+
+SARATOGA CHIPS.
+
+Peel some medium-sized white potatoes, and slice them very thin. It is
+better to have a potato slicer for these, if possible, as it cuts them
+so quickly and perfectly. Wash the potatoes in one or two waters, then
+cover with fresh water and lay a lump of ice on the top of them. Let
+them stand an hour, if convenient, drain in a colander, wipe dry with a
+towel, and fry in boiling fat--not too many at a time in the basket or
+they will stick together, and will not brown. Have a quick fire, and fry
+until brown and crisp, drain on paper, sprinkle with salt and serve.
+
+
+FRENCH FRIED POTATOES.
+
+Peel some potatoes and cut in finger lengths, not too thick, cover with
+ice water, and if they are old it is better to let them stand two hours.
+Drain, wipe dry, and fry in boiling fat as Saratoga chips--not too many
+at a time. When they are a nice brown lift the basket from the fat,
+sprinkle with salt, shake the grease from them and remove with a
+skimming spoon, drain on paper and serve at once.
+
+
+POTATOES À LA MAÎTRE D'HÔTEL.
+
+Cut cold boiled potatoes in round slices, not too thick, put in a
+saucepan with some melted butter, pepper and salt. When they are hot add
+some lemon juice and a little minced parsley and serve.
+
+
+POTATOES LYONNAISE.
+
+Fry a little onion cut in thin slices in plenty of butter; when a
+delicate brown add some cold boiled potatoes cut in slices of medium
+thickness, mixing them with the onion by tossing them together rather
+than stirring, as this breaks them. Cook until a nice color, drain them,
+put in a dish and sprinkle a little minced parsley over them.
+
+
+POTATOES À LA PARISIENNE.
+
+Peel and wash some potatoes, scoop out into little balls with a potato
+scoop, which is made for the purpose. Boil for five minutes, put in
+melted butter in a saucepan until each potato is well covered with the
+butter, turn them into a pan, and brown in the oven. Turn out on a dish
+and sprinkle with minced parsley and a little salt.
+
+
+POTATOES CREAMED AND BROWNED.
+
+Take a pint of cold boiled potatoes, cut into dice of uniform size. Have
+ready a pint of cream sauce, toss the potatoes in this, season with
+salt and white pepper to taste, put in a baking dish, sprinkle with
+dried bread crumbs and a tablespoonful of American Edam cheese. A few
+drops of onion juice, if liked, may be added before putting the potatoes
+into the dish. Set it in the oven a few minutes, until it becomes a
+golden brown and serve. Do not let it stand in the oven long or it will
+dry.
+
+
+POTATO PUFF.
+
+Two cupfuls of smoothly mashed boiled or baked potatoes, two
+tablespoonfuls of melted butter, two well-beaten whites of eggs, a
+cupful of sweet cream or rich milk. Stir the melted butter into the
+potato, then add the eggs and cream, season with salt and pepper, turn
+into a buttered baking dish, bake in a quick oven and serve in the dish
+in which it is baked.
+
+
+WHITE POTATO CROQUETTES.
+
+Boil and mash very fine four medium sized potatoes. Put half a cup of
+rich milk and a generous heaping tablespoonful of butter in a saucepan
+over the fire. When the milk comes to a boil, stir in the mashed
+potatoes, season with pepper and salt to taste, mix thoroughly and add
+the white of an egg beaten to a stiff froth, remove from the fire, turn
+out on a plate to cool, then make up in small cylinders, dip in beaten
+egg, roll in cracker crumbs and fry a delicate brown in boiling fat.
+
+
+POTATO PAPA (a Mexican Dish).
+
+Wash, pare and boil one dozen small white potatoes, mash while hot and
+add to them half a cup of raisins stoned and chopped very fine, twenty
+large Queen olives stoned and chopped fine, one tablespoonful of parsley
+finely minced, an even teaspoonful of sugar, and salt and pepper to
+taste. Mix all well together, form into an oblong shape, leaving the
+top rough. Brown a little butter in a spider, put the papa into it, and
+after a few moments' frying scatter little lumps of butter over the top
+and set in the oven to brown. Garnish with parsley and hard-boiled eggs
+cut in quarters lengthwise.
+
+
+SWEET POTATOES FRIED RAW.
+
+Peel two or three medium-sized potatoes and cut in slices about a
+quarter of an inch thick, fry in boiling fat--when they are a nice brown
+they are done--drain on paper for a moment before serving.
+
+
+COOKED SWEET POTATOES FRIED.
+
+Take several sweet potatoes cut in slices lengthwise, not too thin. Dip
+each slice in melted butter and then in brown sugar, and fry in a little
+butter.
+
+
+SWEET POTATOES MASHED AND BROWNED.
+
+Boil three sweet potatoes of medium size until done. Peel and squeeze
+through the patent vegetable strainer, add a heaping tablespoonful of
+butter, salt and pepper to taste, and enough milk to make very soft. Put
+in a baking dish, dot it over with tiny bits of butter and bake until
+brown. Serve in the dish in which it is baked. If any is left over
+remove the thin brown skin, make the potato into small, flat cakes and
+brown on both sides in a little butter in a spider.
+
+
+SWEET POTATO CROQUETTES.
+
+Three medium-sized potatoes baked and mashed very fine and beaten to a
+cream with one generous tablespoonful of butter, three tablespoonfuls of
+cream, one teaspoonful of sugar, a little salt, one teaspoonful of lemon
+juice, a saltspoonful of cinnamon and one egg yolk beaten very light,
+and add at the last the white of egg whipped to a stiff froth. Form into
+cones or cylinders, dip in beaten egg and bread crumbs and fry in
+boiling fat. Drain on kitchen paper, sift a little sugar over them and
+serve at once.
+
+
+BRUSSELS SPROUTS.
+
+Pick off any leaves that may be discolored and wash well a quart of
+Brussels sprouts, put into a saucepan with two quarts of boiling water
+and a saltspoonful of soda. Boil rapidly until tender--about half an
+hour--just before they are done add a tablespoonful of salt. Drain them
+in a colander, and if it is not time to serve them stand the colander
+over steam to keep them hot. Do not let them remain in the water. When
+ready to serve put the sprouts in a vegetable dish and pour over them a
+pint of rich cream sauce.
+
+
+OKRA AND TOMATOES.
+
+A quart of fresh or canned tomatoes--if fresh, skin in the usual
+way--cut them in quarters and put over the fire, let them boil until a
+great deal of the water has evaporated, then add a pint of fresh okra,
+cut in slices, cook until tender, season with a generous heaping
+tablespoonful of butter, and pepper and salt to taste.
+
+
+BEETS.
+
+Wash the beets carefully to avoid breaking the skin, and do not cut off
+the fine roots, as this will bleed and spoil them. Put on in boiling
+water and cook from an hour and a half to three hours. Test with a
+wooden skewer. Cut in slices or dice and serve with melted butter,
+pepper and salt. Winter beets should be soaked over night.
+
+
+PURÉE OF PEAS.
+
+When peas are old this is a very nice way to use them. Put a quart of
+shelled peas over the fire in sufficient boiling water to cook them.
+Boil until tender, drain from the water, press through a purée sieve,
+season with salt and pepper to taste, and a good heaping tablespoonful
+of butter, and if too dry a little milk or cream may be used.
+
+
+PURÉE OF LIMA BEANS
+
+may be prepared in the same way.
+
+
+PURÉE OF CUCUMBERS.
+
+Peel and slice the cucumbers and put them over the fire in as little
+boiling water as will cook them; when tender drain from the water, press
+through a purée sieve, season with salt and pepper and add a
+tablespoonful of butter.
+
+
+STUFFED CUCUMBERS.
+
+Peel two large, fine cucumbers, cut in half lengthwise, take out the
+seeds. Scrape out carefully the soft part--with a small spoon--into a
+saucepan. Peel and core a tart apple, chop fine with a small pickled
+gherkin, take from this a good tablespoonful for the sauce and put one
+side, then add the rest to the soft part of the cucumbers in the
+saucepan. Let it simmer until tender, then add butter the size of an
+egg, pepper and salt to taste, a few drops of onion juice, or the spoon
+used for stirring the mixture may be rubbed with garlic, three
+tablespoonfuls of grated bread crumbs, one egg beaten, stir all
+together, and remove at once from the fire. Put the cucumbers in a
+saucepan, cover with boiling water and cook gently until tender--about
+ten or fifteen minutes; when nearly done add a tablespoonful of salt,
+drain from the water, when cool enough stuff them with the dressing
+already prepared and press into shape, brush with egg, sprinkle bread
+crumbs over the top and a few tiny lumps of butter, place carefully in a
+pan and bake a delicate brown.
+
+FOR THE SAUCE, take the tablespoonful of apple and pickle reserved from
+the stuffing, and add a teaspoonful of capers, chop all together as fine
+as possible, make a cream sauce and add this mixture to it on the fire
+and heat thoroughly. Place the cucumbers carefully on a platter and pour
+the sauce around them.
+
+
+CUCUMBERS STUFFED WITH MUSHROOMS.
+
+Peel two large, firm cucumbers, and cut in half lengthwise; take out the
+seeds. Take a quarter of a pound of fresh mushrooms, skin and stem them.
+Chop the mushroom flaps very fine, put them in a spider with four
+tablespoonfuls of melted butter and a very little water, cover and cook
+until tender. Remove from the fire, stir in four heaping tablespoonfuls
+of grated bread crumbs, salt and pepper to taste, a few drops of onion
+juice, and the yolk of one egg. Stuff the cucumbers with this dressing,
+put the halves together, fasten with wooden toothpicks or tie with
+string. Place in a small dish that will fit in the steamer, cover
+closely, and steam until tender--about three-quarters of an hour--and
+serve with a brown sauce made as follows:
+
+THE SAUCE.--Put on the skins and stems of the mushrooms in boiling
+water. Fry a few slices each of carrot, celery top, green pepper, onion
+and turnip in butter, strain the water from the mushroom stems into this
+and stew until all are tender, strain, add a generous tablespoonful of
+butter and enough flour to thicken the sauce, and salt and pepper to
+taste. Place the cucumbers in a shallow vegetable dish, remove the
+strings and pour the sauce around them.
+
+
+ESCALLOPED EGG PLANT.
+
+Boil a small egg plant, cut it in half, take out the pulp, throwing away
+the seeds and skin, chop the pulp fine and mix with it half a
+teaspoonful of bread crumbs, one cup of cream or rich milk, butter the
+size of an egg, an even teaspoonful of finely minced parsley, pepper and
+salt to taste, and a few drops of onion juice. Beat all together, turn
+into a baking dish, cover the top with dried bread crumbs and tiny bits
+of butter and bake until brown. Serve in the dish in which it is baked.
+If any is left over, cut in slices half an inch thick and fry in butter
+for luncheon.
+
+
+STUFFED EGG PLANT.
+
+Take half a large egg plant, boil gently until tender, remove from the
+fire, take out the pulp carefully so as not to break the shell, leaving
+it about a quarter of an inch thick. Peel and stem a quarter of a pound
+of fresh mushrooms, chop very fine, reserve a heaping tablespoonful of
+this for the sauce, then add the pulp of the egg plant to the mushrooms
+in the chopping bowl, and one heaping tablespoonful of currants, washed
+and picked over, one even teaspoonful of grated onion, one even
+teaspoonful of chopped green pepper, five heaping tablespoonfuls of
+grated bread crumbs, four tablespoonfuls of melted butter, two
+tablespoonfuls of rich cream. Mix all well together, fill the shell with
+this mixture, press it into shape and bind carefully with string. Bake
+twenty minutes, remove the string and serve on a platter with the sauce
+poured around it.
+
+THE SAUCE.--Put on the skins and stems of the mushrooms in a saucepan,
+cover with boiling water, cook until tender, drain, and into this water
+put the tablespoonful of reserved mushrooms, add salt and pepper to
+taste, boil a few minutes, then add a heaping teaspoonful of flour
+stirred into a heaping tablespoonful of butter, let all cook together
+until thick, and pour around the egg plant.
+
+
+GREEN CORN CAKES.
+
+One quart of grated corn, one teacup of butter melted, four
+tablespoonfuls of flour, two eggs, and salt and pepper to taste. Bake as
+griddle cakes and serve at once. These cakes are very good made of
+canned corn. Pound the corn in a mortar and press through a sieve.
+
+
+CORN PUDDING.
+
+Four large ears of corn grated, or a can of corn prepared as for corn
+cakes, one heaping tablespoonful of butter, one teaspoonful of flour,
+one teaspoonful of sugar, one whole egg and one yolk. Melt the butter
+and stir into the corn, beat the eggs and add with one pint of milk, the
+sugar and flour, and salt and pepper to taste. Bake in a shallow dish in
+a moderate oven from twenty minutes to half an hour. If it bakes too
+long, it becomes watery.
+
+
+MOCK OYSTERS OF GREEN CORN.
+
+A pint of grated corn, a cup of flour, one egg, two ounces of butter,
+three tablespoonfuls of milk, and salt and pepper to taste. Mix well and
+drop from a spoon in oblong cakes--to look as much like oysters as
+possible--into hot butter, fry brown on both sides. Serve on a platter
+and garnish with parsley. These may also be made of canned corn by
+pressing it through a colander with a potato masher to separate the
+hulls from it.
+
+
+CORN BOILED ON THE COB.
+
+Husk the corn and remove the silk, put in a kettle, and cover with
+boiling water. If the corn is young, it will cook in from five to ten
+minutes, as it is only necessary to set the milk. It should be served at
+once in a folded napkin.
+
+
+CURRY OF CORN.
+
+A can of corn, one good tart cooking apple, one tomato, a teaspoonful of
+finely chopped green pepper, a teaspoonful of grated onion, a
+teaspoonful of curry powder, a tablespoonful of chopped Brazil or
+English walnuts, two tablespoonfuls of butter, and salt and pepper to
+taste. Put the butter in a spider, when it bubbles add the apple cut in
+dice and onion, fry brown, then stir in the curry powder, the chopped
+pepper and tomato and nuts, let all simmer together for a few minutes,
+then add the corn, and cook gently for twenty minutes. If it is too
+thick a little water must be added. Serve in a shallow vegetable dish or
+on a platter. Fresh corn may be used. Boil and then cut from the cob,
+cook the cobs in the water the corn was boiled in long enough to extract
+all the good from them, and use this broth for the curry.
+
+
+CROQUETTES OF SALSIFY AND CELERIAC.
+
+Two roots of salsify and one large celeriac. Wash and scrape them well.
+Cut in pieces and cover with vinegar and water and let them stand one
+hour--this will prevent them from turning dark. Pour off the vinegar and
+water and nearly cover them with boiling water, cook until very tender,
+mash fine and smooth, season with pepper and salt, and a few drops of
+onion juice, put in a saucepan over the fire, and add a tablespoonful of
+butter, two tablespoonfuls of milk, and just before removing from the
+fire add a tablespoonful of cream and one egg, stir well, turn out into
+a bowl and set aside to cool. When cold make into croquettes, dip in egg
+and cracker crumbs and fry in a basket in boiling oil.
+
+
+INDIAN CURRY OF VEGETABLES.
+
+Equal quantities of cauliflower and potatoes, raw. The cauliflower cut
+into flowerettes and the potatoes into dice. Put them into a spider
+with a heaping tablespoonful of butter, a rounded teaspoonful of curry
+powder, and let them simmer for a few minutes without taking color. Then
+add two tablespoonfuls of tomatoes, an even teaspoonful of grated onion
+and one of chopped green pepper, fill up the spider with boiling water,
+and set it back on the stove where it will stew gently until the
+vegetables are tender and the water has been reduced to one-third the
+quantity. It should be as thick as ordinary gravy; if not, add a scant
+teaspoonful of flour. Just before it is done stir in a heaping
+tablespoonful of butter. Turn it into a shallow vegetable dish and serve
+very hot. The spider should be kept covered while the curry is cooking.
+It is very good without the green pepper. This may be warmed over, and
+is better the second day than the first.
+
+
+KOHLRABI.
+
+Peel them, cut in slices and pour on just enough boiling water to cook
+them. Cook until tender. When nearly done add salt. Make a cream sauce,
+season with white pepper, salt and a little grated nutmeg, if liked,
+toss them in this sauce, let it boil up once and serve very hot.
+
+
+MARROWFAT BEANS BAKED.
+
+Pick over carefully and wash one quart of beans, soak in water over
+night. In the morning drain, add fresh cold water and bring to a boil,
+drain again, and turn them into a four-quart stone jar, put in a
+generous cup of butter, two large tablespoonfuls of Porto Rico molasses,
+two tablespoonfuls of salt, less than a teaspoonful of pepper, and fill
+the jar with boiling water. Put in the oven, covering the jar with a tin
+cover. It must be cooked in a slow oven eight or nine hours--the water
+ought to last until the beans are perfectly cooked, and when done a
+good gravy left, about a third of the depth of the beans in the jar.
+Beans cooked in this way are very nutritious and easily digested. Keep
+them covered for two or three hours while cooking. Serve with Chili
+sauce.
+
+
+BAYO OR MEXICAN BEANS.--No. 1.
+
+Put one cup of Bayo or Mexican red beans to soak over night, in the
+morning drain off the water and put them in a saucepan with plenty of
+fresh water, let them cook for two hours, drain again, and add to them
+three fresh tomatoes, skinned and cut small, or a cup of canned
+tomatoes, and half an onion cut as small as the beans, then cover with
+boiling water and cook for one hour. Then stir in a very generous
+tablespoonful of butter, and salt and pepper to taste.
+
+
+MEXICAN BEANS.--No. 2.
+
+Soak over night a pint of beans and boil as in recipe No. 1 until soft.
+Then melt a tablespoonful of butter in a spider; when it bubbles put in
+a small onion chopped very fine, and fry a delicate brown. Drain the
+beans and turn them into the spider, add a cup of boiling water and stir
+until the water becomes thick like cream.
+
+
+EMPARADAS (a Mexican Recipe).
+
+Take some beans cooked as in Mexican Beans No. 1 and mash them to a
+paste. Then roll out some puff paste very thin--about the sixth of an
+inch--cut this into rounds with a large patty cutter, put a spoonful of
+the bean purée on the half of each round, wet the edges of the pastry,
+cover, press the edges together, making a half moon, brush them over
+with beaten egg and bake in a hot oven, or they may be fried in boiling
+oil or fat until a delicate brown.
+
+
+FRIJOLES FRITOS.
+
+A pint of beans cooked as in recipe for Bayo or Mexican Beans No. 1. Rub
+them smooth in a mortar, put them into a spider with a quarter of a cup
+of butter and fry for a few minutes, then add half a cup of grated
+Parmesan cheese, mix thoroughly and serve hot.
+
+
+BROILED MUSHROOMS.
+
+Select large flap mushrooms for broiling. Wash, skin and stem them, lay
+them on a dish, sprinkle with salt and pepper and pour a little olive
+oil over each mushroom, let them stand one hour. Broil on a gridiron
+over a nice clear fire. Place on a dish and serve with the following
+sauce: Prepare the stock as before by boiling the stems and skins in
+water and then straining. Mince two or three mushrooms fine, add to the
+stock, with a teaspoonful of minced parsley, a few drops of onion juice,
+a small lump of butter, cook for fifteen minutes, then add a cupful of
+cream, an even teaspoonful of flour wet with some of the cream and
+rubbed smooth. Let it all cook together for three minutes, then add the
+beaten yolk of an egg, stir well, remove from the fire at once and
+serve.
+
+
+MUSHROOMS ON TOAST.
+
+Half a pound of mushrooms, wash, stem and skin as before. Cut into dice,
+put in a saucepan with the juice of half a lemon, a tablespoonful of
+butter and a slice of onion, a sprig of parsley and one clove, tied
+together in a thin muslin bag. Set the saucepan on the fire and stew
+gently until nearly dry, then add water almost to cover them, salt and
+pepper to taste, and let them cook fifteen minutes. Take out the bag of
+onion, etc., and thicken with one egg yolk well beaten, and a small
+cupful of cream. Have some slices of toast on a platter, buttered and
+moistened with a little hot milk, pour the mushrooms over them, garnish
+with parsley and serve hot.
+
+
+MUSHROOMS STEWED IN A CREAM SAUCE.
+
+Make a pint of cream sauce, prepare half a pound of mushrooms as in the
+preceding recipe, cut into dice, and stew in the sauce until very
+tender. Have the toast prepared as above and pour the mushrooms over it.
+Garnish with parsley and serve at once. They may be served in pastry
+shells as an entrée, if preferred.
+
+
+TOMATOES STUFFED WITH MUSHROOMS.--No. 1.
+
+Wash, skin and stem half a pound of mushrooms, chop very fine, add two
+even teaspoonfuls of finely minced parsley, a few drops of lemon juice,
+the same of onion juice, and salt and pepper to taste. Melt two
+tablespoonfuls of butter in a saucepan and cook all together in this
+until the mushrooms are tender, then add a cupful of stale bread crumbs
+and one egg yolk, stir well and remove from the fire. Have half a dozen
+perfectly ripe tomatoes, washed and wiped, cut a slice from the top of
+each, take out the core and seeds, and fill with the mushroom stuffing.
+Bake in a moderate oven until done. The skins should be removed in the
+usual way before stuffing.
+
+
+TOMATOES STUFFED WITH MUSHROOMS.--No. 2.
+
+Wash and wipe the tomatoes, but do not remove the skins. Cut in half,
+take out the core and a few of the seeds. Fill with the same forcemeat
+as in the preceding recipe and cover the top with it, place in a pan
+with a little water to keep from burning, bake in a moderate oven until
+soft, remove carefully from the pan, place on a platter, garnish with
+parsley and serve.
+
+
+ESCALLOPED TOMATOES.
+
+Strain from a quart can of tomatoes one cupful of water. Put a layer of
+the tomatoes in a baking dish, season with salt, pepper and a little
+sugar, cover with a layer of bread crumbs, dot freely with bits of
+butter, then put another layer of tomatoes, and lastly a layer of bread
+crumbs, with bits of butter, and sprinkle with a dessertspoonful of
+sugar. Bake forty-five minutes, and serve in the dish in which it is
+baked.
+
+
+TOMATOES WITH EGG.
+
+Drain the water from a can of tomatoes, press them through a colander,
+put into a saucepan over the fire, season with salt and pepper, a little
+sugar, if acid, and a few drops of onion juice. Let them cook a little,
+and just before serving add the well-beaten yolks of two eggs, stir well
+until it thickens, and remove immediately from the fire or it will
+curdle.
+
+
+FRENCH CARROTS IN BROWN SAUCE.
+
+Select the smallest French carrots, wash and scrape them and boil until
+tender in as little water as possible. When done drain from the water,
+using it to make the sauce. Put a tablespoonful of butter into a spider,
+when hot stir in a tablespoonful of flour, stir until a dark brown, add
+gradually the water the carrots were boiled in, season with salt and
+pepper, simmer until thick and smooth, add the carrots, and when hot
+serve.
+
+
+FRENCH CARROTS AND PEAS.
+
+Take a pint of young peas and two bunches of French carrots, cut in
+slices or fancy shapes (stars or clover leaves), cook each vegetable by
+itself in as little water as will cook them. When they are both tender
+put them together into a saucepan, add a heaping tablespoonful of butter
+and half a tablespoonful of flour rubbed together, and if there is not
+enough water left, add enough to make a gravy. Canned instead of fresh
+peas may be used; drain the water from the peas and stew the carrots in
+it, and follow the recipe as above.
+
+
+SPINACH PUDDING.
+
+Make a sauce of one ounce and a half of butter, one ounce of flour, a
+scant half cup of rich milk, half a teaspoonful of sugar, a grating of
+nutmeg, if liked, and salt and pepper to taste. When this comes to a
+boil, add an even cupful of spinach that has been cooked and finely
+chopped, and from which the water has been well pressed out. Remove from
+the stove, and stir into it two beaten eggs. Grease a mould, sprinkle it
+with dried and sifted bread crumbs, turn the pudding into this, set the
+mould in a pan of hot water, put in the oven, cover it to prevent
+browning and bake nearly three-quarters of an hour. Turn out on a
+platter, have ready a cream sauce to pour around the pudding, garnish
+with hard-boiled eggs, cut in quarters lengthwise, and parsley. If any
+is left over, cut in slices, and warm over in a cream sauce and serve
+for luncheon. It will keep for days.
+
+
+SPINACH BALLS.
+
+Put a slightly heaping tablespoonful of butter, a tablespoonful of
+cream, and half a teaspoonful of sugar into a saucepan on the stove, mix
+well, and when it boils add a heaping tablespoonful of flour--as much as
+will stay on the spoon--let it come to a boil, and then add
+three-quarters of a cup of cooked and finely chopped spinach, beat well
+and remove from the fire. When cold add two eggs, one at a time, season
+with salt and pepper to taste and half a saltspoonful of powdered mace.
+Have a saucepan of boiling water, slightly salted, on the stove; dip a
+tablespoon in cold water, and then take up enough of the spinach mixture
+to make an oblong cake, in shape like an egg cut in half lengthwise,
+then dip the spoon in the boiling water and let the cake float off. Use
+all the mixture in this way. The balls will cook in four or five
+minutes, and they must not boil too fast or they will break. Let them
+drain in a colander while making a cream sauce, and when the sauce is
+made put the balls into it and let them come to a boil, turn out on a
+platter and garnish with parsley.
+
+
+TOMATOES AND MUSHROOMS.
+
+Put on a pint of tomatoes in a saucepan and cook for fifteen or twenty
+minutes until nearly all the water has evaporated, season with salt and
+pepper, add a generous tablespoonful of butter, a tablespoonful of bread
+crumbs and half a pint of fresh mushrooms chopped fine. Cook until the
+mushrooms are tender. Have some bread cut in nice slices toasted and
+slightly moistened with warm milk. Pour the tomatoes and mushrooms over
+it and serve very hot.
+
+
+TO BOIL RICE PLAIN.
+
+Wash half a cupful of rice, drain from the water, have on the fire a
+very large saucepan nearly full of salted boiling water. Turn the rice
+into this and boil hard for twenty minutes, pour all into a colander,
+drain well, and put the rice in a smaller saucepan on the back of the
+stove, where it will be kept warm, without cooking, until all the
+moisture has evaporated. Then serve.
+
+
+CAULIFLOWER WITH DRAWN BUTTER.
+
+Select a nice white cauliflower, take off all the leaves, and cut enough
+of the stem off to allow it to stand well in the dish it is to be served
+in. Put it into a saucepan, cover with boiling water, and when it is
+nearly done add salt, as cooking it long with salt turns it brown. The
+usual time to cook a cauliflower is about twenty minutes. Try it with a
+fork, and if it is tender remove carefully from the water, let it drain
+in a colander while preparing a drawn butter. Then put into a hot
+vegetable dish, pour the sauce over and serve.
+
+FOR THE DRAWN BUTTER.--Melt a large heaping tablespoonful of butter, and
+stir into it a heaping teaspoonful of flour, let them cook together
+without browning and add by degrees a cup of hot milk.
+
+
+ESCALLOPED CAULIFLOWER.
+
+Cut a cauliflower into flowerettes, cover with boiling water into a
+saucepan and cook until tender, let them drain in a colander while the
+sauce is being prepared. Make the usual cream sauce, enough to cover the
+cauliflower. When the sauce is done add two heaping tablespoonfuls of
+American Edam or grated Parmesan cheese, put the flowerettes into a
+baking dish, pour the sauce over them, sprinkle the top with a little of
+the cheese, and stand the dish in the oven for a few minutes to brown.
+
+
+ESCALLOPED SPAGHETTINA.
+
+Put a good half cupful of spaghettina, broken in bits, into a saucepan
+of boiling water with an even tablespoonful of salt, boil three-quarters
+of an hour, turn into a colander and let it drain while the sauce is
+being made. Prepare it exactly as for escalloped cauliflower and finish
+in the same way.
+
+
+CHESTNUT PURÉE.
+
+Shell some large imported chestnuts and put over the fire in boiling
+water, let them cook for a few minutes, rub the skins off, and cover
+again with fresh boiling water, boil until tender. Press through a
+sieve, and season with butter, pepper and salt.
+
+
+PURÉE OF DRIED WHITE BEANS.
+
+Pick over and wash a pint of beans and soak over night. In the morning
+drain off the water, put the beans into a saucepan with cold water to
+cover them, and cook until tender--a little more than an hour. Press
+through a sieve, add a generous tablespoonful of butter, salt and pepper
+to taste, put into a saucepan, make very hot and serve.
+
+
+SQUASH PUDDING.
+
+A large heaping cup of Hubbard squash, measured after it is baked and
+mashed smooth, a generous heaping tablespoonful of butter, melted and
+stirred into the squash, a heaping teaspoonful of flour mixed with four
+tablespoonfuls of milk and one egg beaten light, salt and pepper to
+taste. Mix well and turn into a buttered pudding dish and bake about
+twenty minutes. Serve in the dish in which it is baked. If any is left
+over, make it up into little round cakes and brown in butter for
+luncheon.
+
+
+SQUASH FRITTERS.
+
+A heaping cupful of Hubbard squash baked and mashed, stir into it a
+heaping tablespoonful of butter, a heaping tablespoonful of flour, a cup
+of milk, salt and pepper to taste, and one egg beaten light. Mix well
+and bake or fry as griddle cakes.
+
+
+SUMMER SQUASH.
+
+Wash and peel two large summer squash, cut in small pieces and remove
+the seeds, cover with boiling water and cook until tender. Drain in a
+colander and press gently as much of the water out as possible with a
+potato masher, then mash through the colander into a saucepan, put it on
+the stove and let it cook until the squash is quite dry, taking care
+that it does not burn. Then add four heaping tablespoonfuls of butter, a
+teaspoonful of sugar, and salt and pepper to taste.
+
+
+RICE CROQUETTES.
+
+Put three-quarters of a cup of milk in a saucepan over the fire, with a
+generous tablespoonful of butter, a heaping teaspoonful of sugar, and
+when it comes to a boil add a cup and a half of boiled rice, a
+saltspoonful of powdered cinnamon or nutmeg, if preferred, and salt to
+taste. Mix well, let it come to a boil and add a beaten egg, remove from
+the fire, turn into a plate to get cold, form into cylinders and cook in
+boiling fat.
+
+
+FRICASSEE OF CELERIAC.
+
+Wash and peel the celery roots, cut them into dice and cook until tender
+in as little water as possible, and when nearly done add a little salt.
+Make a sauce of two tablespoonfuls of butter and one tablespoonful of
+flour cooked together until smooth without browning. Then add a cup of
+rich milk, and when this boils turn the celery dice with the water in
+which they were boiled into the sauce, season to taste with salt and
+pepper. When ready to serve beat one egg yolk with a tablespoonful of
+cream and stir carefully into it, remove at once from the fire, pour
+into a vegetable dish, sprinkle with a little parsley minced fine, and
+serve.
+
+
+YELLOW TURNIP RAGOUT.
+
+Take one large yellow turnip, peel, wash and wipe dry, cut in oblong
+pieces. Brown a good lump of butter in a spider, simmer the turnip
+slices in this until nicely browned, taking care not to burn them. Put
+all into a saucepan with only water enough to cook them tender, cover
+tightly, when done, brown a little butter and flour together to make the
+gravy the proper consistency, season with pepper and salt and serve.
+
+
+TOMATOES STUFFED WITH CHEESE.
+
+Cut six tomatoes in half, scoop out part of the inside and put this in a
+saucepan and cook until nearly all the water has been absorbed, then add
+half a teaspoonful of sugar, one heaping tablespoonful of butter, two
+heaping tablespoonfuls of grated cheese, two heaping tablespoonfuls of
+dried bread crumbs, pepper and salt to taste, and a few drops of onion
+juice. Sprinkle the tomatoes with salt, pepper, a little sugar and
+grated cheese, then fill them with the dressing, dot them with tiny bits
+of butter and sift over them a few bread crumbs. Melt half a teaspoonful
+of butter in a baking pan, put the tomatoes in and bake twenty or
+twenty-five minutes. Take them out carefully when done, arrange on a
+dish, make a little gravy in the pan in which they were baked by adding
+a little more butter, half a cupful of milk, a heaping teaspoonful of
+flour, and salt and pepper to taste. Serve in a sauceboat.
+
+
+JERUSALEM ARTICHOKES.
+
+Wash and peel a dozen artichokes, selecting them as nearly the same size
+as possible. Cover with boiling water and cook until tender, drain at
+once and pour over them a cream sauce, sprinkle a little finely chopped
+parsley over them and serve.
+
+
+ASPARAGUS.
+
+Scrape and wash as much asparagus as is needed, cut the stalks the same
+length, tie in bunches and put over the fire in boiling water, and when
+nearly done add a little salt. Boil until perfectly tender, drain, put
+in a dish, remove the strings and serve very hot with sauce Hollandaise
+or a simple cream sauce.
+
+
+POINTES D'ASPERGES.
+
+Cut off the tender green tips of asparagus about an inch and a half
+long, cover with boiling water and cook until tender. Add salt just
+before they are done. Drain and put the points into a saucepan with
+butter, salt and pepper and a few spoonfuls of cream or Hollandaise
+sauce, mix well and do not let it cook after the sauce is added. A
+little nutmeg may be used if liked. Serve very hot.
+
+
+PURPLE CABBAGE WITH CHESTNUTS.
+
+Shred fine as for cold slaw half a purple cabbage, put half of this into
+a saucepan, dot with a tablespoonful of butter, sprinkle over it a
+heaping tablespoonful of sugar, a slightly heaping tablespoonful of
+flour, a little salt and pepper, then the rest of the cabbage with the
+same quantity of butter, sugar, etc., as before, and pour over all a
+quarter of a cup of vinegar and a cupful of cold water. Cover tightly,
+let it cook slowly until done, put it where it will only simmer for two
+hours. If not sour enough add more vinegar. Be careful that it does not
+burn. Serve in a vegetable dish and garnish with large Italian chestnuts
+that have been boiled and blanched.
+
+
+PARSNIP CROQUETTES WITH WALNUTS.
+
+Take two good-sized parsnips, peel and cook them until tender in as
+little water as possible. When done press the water carefully from them
+and mash them smooth and fine through a colander, put them back into the
+saucepan over the fire again, and add to them two heaping tablespoonfuls
+of chopped walnut meats, a good heaping tablespoonful of butter and a
+tablespoonful of rich cream, stir well together and add at the last one
+egg well beaten. Remove from the fire and turn out on a plate to cool,
+then form into cylinders, dip in egg and bread crumbs and fry in boiling
+fat.
+
+
+PARSNIPS FRIED.
+
+Boil them until tender, cut them in slices lengthwise and fry brown in a
+little butter.
+
+
+PARSNIP FRITTERS.
+
+Wash and scrape them and cut in slices, cover them with boiling water,
+cook until tender, mash them through a colander, return them to the
+fire, add to two large parsnips, a tablespoonful of butter, salt and
+pepper to taste, and one egg beaten well. Mix thoroughly, remove from
+the fire, and when cool make into small flat cakes and fry in a little
+butter. Serve hot.
+
+
+TO COOK STRING BEANS.
+
+String thoroughly, cut in half, then in half lengthwise, throw into
+boiling water and let them come to a boil. Remove from the fire, drain,
+cover with cold water and let them stand in this until it is time to
+cook them, then drain again, cover with boiling water and cook for
+fifteen minutes, and when almost done add salt. When tender, drain, add
+a lump of butter, and salt and pepper to taste.
+
+
+SPANISH ONIONS STUFFED.
+
+Take two large Spanish onions, wash and skin and tie them to prevent
+breaking. Put them into a saucepan over the fire, cover with boiling
+water, cook until they can be pierced with a broom straw--from two to
+three hours, according to size. When done, drain and carefully take out
+the centers, leaving about a quarter of an inch for the shell. Have
+ready a stuffing made from a quarter of a pound of mushrooms prepared as
+before. Put these and the centers of the onions into a chopping bowl and
+chop very fine. Cook them together until the moisture from the onions
+has almost evaporated, then add a generous heaping tablespoonful of
+butter, a tablespoonful of rich cream, and three heaping tablespoonfuls
+of grated bread crumbs, salt and pepper to taste. Fill the onion shells
+with this mixture, smooth the tops nicely, sprinkle with bread crumbs,
+brush with egg and a little butter. Put in the oven and brown about ten
+minutes, and serve with the following sauce: Rub a generous heaping
+tablespoonful of butter and a heaping tablespoonful of flour together.
+Put a small teacup of milk into a saucepan on the fire, when hot stir in
+the butter and flour and a quarter of a pound of mushrooms prepared as
+before and chopped very fine, season with salt and pepper to taste.
+Place the onions on a platter and pour the sauce around them, garnish
+with parsley and serve.
+
+
+STUFFED CELERIAC WITH SPANISH SAUCE.
+
+Put over the fire in a saucepan three-quarters of a cup of rich milk and
+three ounces of butter, let them come to a boil, then add three ounces
+of dried and sifted bread crumbs and an even tablespoonful of flour. Let
+it cook, stirring all the time until it is a smooth paste and detaches
+itself from the sides of the pan, remove from the fire and set it aside
+to cool. When cold beat three eggs light, stir in a little at a time,
+beating well until the mixture is smooth and all the beaten egg used,
+then add a heaping teaspoonful of sugar, three heaping tablespoonfuls of
+walnut meats chopped fine, two tablespoonfuls of rich cream, and salt
+and pepper to taste. Take four large, fine celeriac roots, clean, scrub
+and scrape them. Cut off a slice from the top of each to make a cover,
+then with an apple corer remove the inside, taking care not to pierce
+the root, leave a shell a quarter of an inch thick. Fill each with the
+dressing, leaving fully half an inch at the top for it to swell. Place
+the cover on each, tie well the roots to prevent breaking in the
+cooking, stand them in a saucepan with water to reach not quite to the
+top of the roots, and put in all the celeriac removed from the roots,
+boil gently until tender--about an hour--adding boiling water from time
+to time as it evaporates. When they are tender take them out of the
+water and put them aside, keeping them hot. Strain the water they were
+boiled in, form what is left from the stuffing into small cylinders,
+boil five minutes in the strained stock, take them out and put with the
+roots to keep warm. Then take a generous tablespoonful of butter, an
+even tablespoonful of flour, brown them together in a spider, add two
+heaping tablespoonfuls of chopped walnuts and let them brown a little,
+then stir in gradually the stock the roots were boiled in and cook until
+it thickens. Arrange the roots in the center of the platter, the
+cylinders around them and pour the sauce over all. Garnish with parsley,
+putting a tiny sprig of celery leaves in the top of each root.
+
+
+SPRING CABBAGE STEWED.
+
+Cut the cabbage very small, throw into a saucepan, cover with boiling
+water, when nearly done add salt. Cook until tender, drain well in a
+colander. Make a rich cream sauce--it must be quite thick, as the
+cabbage will thin it--add a saltspoonful of mace, then the cabbage, let
+it come to a boil and serve.
+
+
+SPRING CABBAGE WITH CREAM SAUCE.
+
+Boil a young cabbage or part of one until perfectly tender, when done
+drain all the water from it in a colander, place in a vegetable dish and
+pour over it a rich cream sauce.
+
+
+SPRING TURNIPS IN CREAM SAUCE.
+
+Pare and cut into dice some young turnips, cook them tender in as little
+water as possible, salt when nearly done. Have ready a cream sauce,
+nicely seasoned, and after draining the turnips put them into the sauce,
+let them come to the boiling point and remove immediately from the fire,
+turn them into the serving dish, sprinkle a little finely chopped
+parsley over the top and serve. A tiny grain of mace added to the sauce
+is an improvement, but it must be used with great care.
+
+
+WHITE BREAD BALLS.
+
+Take four ounces of bread from which the crust has been removed, cut it
+into dice. Put half a cup of milk in a saucepan with two ounces of
+butter and a teaspoonful of sugar, let it come to a boil, then stir in
+the bread and continue stirring until it no longer cleaves to the pan,
+remove from the fire. When cool stir into it two eggs, one at a time,
+and a little salt. Cook in boiling water, as described for other balls,
+and serve in a cream sauce as a vegetable. (See spinach balls, page 74.)
+
+
+NOODLES.
+
+Beat the yolks of two eggs with a little salt and one tablespoonful of
+cold water and stir in enough flour to make a very stiff dough. Roll out
+as thin as paper and then roll it up; let it stand for an hour, and then
+cut fine with a sharp knife. These will keep any length of time, and can
+be used in soups, as a vegetable or in a pudding.
+
+
+NOODLES À LA FERRARI.
+
+Prepare the noodles as above, and cook in boiling salted-water from
+twenty to twenty-five minutes. Drain well. Have ready a tomato sauce,
+stir the noodles into it, turn into a baking dish, sprinkle well with
+grated Parmesan cheese and brown in a quick oven.
+
+
+GNOCCHI À LA ROMAINE.
+
+Put two ounces of butter in a saucepan over the fire with two
+tablespoonfuls of milk. When this comes to a boil stir in four ounces of
+flour; then add a cup of milk, let it cook, stirring all the time until
+it no longer adheres to the pan, remove from the fire, let it cool and
+then beat in three eggs, one at a time, two heaping tablespoonfuls of
+grated Parmesan cheese, a saltspoonful of mace and a dash of salt. Set
+it away to get cold, make it into small balls. Have a large saucepan of
+boiling, salted water on the stove, drop the balls into it and let them
+boil five minutes, take them out with a skimmer and drain well. Have
+ready a cream sauce, put the balls in this, and when they are hot turn
+into a baking dish, sprinkle with Parmesan cheese and bake until brown
+in a quick oven.
+
+
+
+
+Salads.
+
+
+MAYONNAISE DRESSING.
+
+One-half teaspoonful of mustard, one-half teaspoonful of sugar, one
+teaspoonful of salt and a dash of cayenne pepper; then add two raw egg
+yolks, beat well and stir in a teaspoonful of strong vinegar; add very
+carefully, drop by drop, a scant three-quarters of a cup of best olive
+oil, and as it thickens half a teaspoonful of vinegar. This recipe never
+fails, if the directions are carefully followed. The eggs and oil should
+be kept in the refrigerator and be ice cold. Lemon juice may be used,
+instead of vinegar, if preferred.
+
+
+CREAM SALAD DRESSING.
+
+One-quarter of a cup of strong cider vinegar, one cup and a quarter of
+water, one-half cup of butter, one teaspoonful of mustard, one
+teaspoonful of salt, one tablespoonful, slightly heaping, of corn
+starch, one teaspoonful of sugar, a dash of cayenne pepper and the yolks
+of four eggs. Put the vinegar and water in a saucepan and when it boils
+add the butter. Beat the yolks of eggs and the other ingredients
+together with an egg-beater, making it quite foamy and light; pour the
+boiling vinegar and water upon this mixture, which will partially
+thicken. The bowl in which it is mixed should be placed in a pan of hot
+water on the stove, beating it all the time with the egg-beater. Just
+before it reaches the boiling point remove and turn it out into a cold
+bowl, beating hard for a few minutes. When perfectly cold pour it into a
+glass jar, fasten down the top and keep in refrigerator.
+
+
+FRENCH DRESSING.
+
+One tablespoonful of vinegar, three tablespoonfuls of olive oil, a
+saltspoonful of salt and one of white pepper, and a few drops of any
+good sauce. Lettuce should be well washed in very cold water, leaf by
+leaf, and drained in a basket, which comes for the purpose, then placed
+on the ice, and at serving time put into the salad bowl. Lettuce should
+never be cut with a knife, but torn with a fork and spoon, and it should
+not be allowed to stand after the dressing is poured over it.
+
+
+TOMATO ICE SALAD.
+
+Put a quart can of tomatoes in a saucepan over the fire with half an
+onion, a slice of green pepper, if convenient, three cloves, two bay
+leaves, a sprig of parsley, a teaspoonful of sugar, and pepper and salt
+to taste. Cook until the onion is tender--about ten minutes--remove from
+the fire, press through a sieve fine enough to retain the seeds. When
+cold freeze as water-ice and mould--a melon mould is very pretty for
+it--pack in salt and ice in the usual way; turn it out in a nest of
+crisp young lettuce and serve with a mayonnaise dressing in a sauceboat.
+
+
+[2]TOMATO JELLY.
+
+One can of tomatoes put on to heat in a granite or porcelain-lined
+saucepan with a large slice of onion, one clove, two bay leaves, a
+teaspoonful of chopped green pepper, salt to taste and a little sugar.
+Soak half a box of gelatine in a little water for half an hour, and
+after the tomatoes have simmered fifteen minutes let them come to a boil
+and pour over the gelatine to dissolve it; strain through a very fine
+sieve into a bowl, let it get perfectly cold, and when it begins to
+thicken stir well and turn into an earthenware mould. It looks prettier
+in a round one. Set on ice. Serve the jelly on a round dish in a bed of
+fresh, crisp young lettuce leaves, and place a spoonful of tender,
+finely-cut celery in each leaf, and pour mayonnaise around it. The jelly
+is better made the day before it is needed.
+
+  [2] We have as yet in this country no substitute for animal gelatine.
+  I have experimented with carrageen or Irish moss and the Sea-moss
+  Farine preparation, and find them unsatisfactory. It is impossible to
+  make a clear jelly with them, and by soaking in water to destroy the
+  sea flavor, the solidifying property is lost. In England they have a
+  vegetable gelatine (Agar Agar) which makes, I am told, a clear,
+  sparkling jelly, and is said not to be expensive. I trust that before
+  many months it may be obtainable here. I have ventured, therefore, to
+  give a few recipes where gelatine is used, knowing that there will be
+  something to replace it. Groult's tapioca and potato flour are said to
+  be unadulterated, and with fresh fruit juices make nice and wholesome
+  desserts, especially for children. These preparations are made in
+  France, and put up in half-pound packages, and sold by all of our
+  leading grocers.
+
+
+SPAGHETTINA AND CELERY SALAD.
+
+Take some cold boiled spaghettina, chop--not too fine--and cover with a
+French dressing, and let it stand on the ice until serving time. Have an
+equal quantity of fresh, crisp celery cut fine, mix with the
+spaghettina, cover with a mayonnaise dressing and garnish with tender
+lettuce leaves.
+
+
+SALAD OF FAIRY RINGS AND PUFF BALL MUSHROOMS.
+
+Have both very fresh; cook the fairy rings until tender, set aside to
+get cold, then put on the ice. Take an equal quantity of puff ball raw,
+chop fine, mix with the rings, turn into a nest of tender young lettuce,
+cover with a mayonnaise dressing and serve.
+
+
+SALAD OF FRESH FRUIT.
+
+Peel and cut into dice enough fruit, peaches, tart plums, orange and
+banana to fill a cup and a cupful of crisp celery cut fine; have both
+ice cold; at serving time mix and cover with a cream dressing and
+garnish with celery tops.
+
+
+[3]CUCUMBER JELLY.
+
+Half a box of gelatine soaked for an hour in half a cup of cold water.
+Remove the seeds from a small green pepper, peel and cut into slices
+two large, fine, fresh cucumbers, or three small ones and a small white
+onion. Put in a saucepan, add a bay leaf and a bouquet of parsley, cover
+with boiling water and cook until tender; remove the parsley and bay
+leaf, add a saltspoonful of sugar, salt to taste--more than a
+teaspoonful will be required--and press through a fine sieve. There
+should be, when strained, two cups and a half. Pour it over the soaked
+gelatine--if it is not hot enough to dissolve the gelatine place the
+saucepan over the fire for a moment--then run it through the same sieve
+again; set aside in a bowl to cool. When perfectly cold and beginning to
+congeal, stir it well and pour into a pretty, round mould; set it on ice
+until ready to serve. Turn it out on a plate and arrange fresh, crisp,
+young lettuce leaves around it, into each of which put a spoonful of
+mayonnaise or cream dressing.
+
+  [3] This jelly may be colored a delicate green by using extract of
+  spinach (see recipe, page 164). Its appearance is much improved
+  thereby.
+
+
+WALNUT AND CELERY SALAD.
+
+Three cupfuls of fresh, crisp celery cut fine and two cupfuls of
+walnuts, carefully shelled that they may be as little broken as
+possible. Put the walnuts in a saucepan with a small onion sliced, a bay
+leaf, a clove and twelve pepper corns, cover with boiling water, let
+them cook for ten or fifteen minutes, remove from the fire, drain and
+throw the nuts into cold water, remove the skins and let them get cold;
+then set on the ice until it is time to serve. Mix them with the celery,
+add mayonnaise or cream dressing, put on a dish or in a salad bowl,
+garnish with the tender green celery leaves and serve.
+
+
+PINEAPPLE AND CELERY SALAD.
+
+Equal parts of celery and shredded pineapple. Have the celery of the
+very tenderest, using only the best of the heads. Select a perfectly
+ripe, fresh pineapple, pare it, removing the eyes carefully, and shred
+the fruit with a silver fork and cut into small pieces with a silver
+fruit knife; put the celery, cut fine, and the shredded pineapple, each
+by itself on the ice, that they may be very cold. When it is time to
+serve the salad, mix them together, put on the salad dish, cover with
+mayonnaise dressing, garnish with the green celery leaves and serve at
+once.
+
+
+FRUIT SALAD.
+
+Equal quantities of grape fruit or oranges, bananas, apples and celery.
+Peel the grape fruit or oranges, carefully removing all the bitter white
+skin, cut the pulp, the bananas and apples into small dice and the
+celery fine as for other salads; put the orange and apple together; the
+latter will absorb the juice of the orange. Set all on ice;--these fruit
+salads must be ice cold. When it is time to serve, mix the fruit and
+celery together, put into a salad bowl, cover with the cream dressing
+into which has been stirred a third as much whipped cream as there is
+dressing, and add a little more salt to it in mixing. Serve in a bed of
+tender lettuce leaves.
+
+
+POTATO SALAD.
+
+Prepare equal parts of cold boiled potatoes and fresh, crisp celery, cut
+in small pieces which will look attractive when mixed with the dressing;
+cut in dice four cold, hard boiled eggs, and mix them in lightly with
+the potato and celery when adding the dressing. Use mayonnaise or cream
+dressing with this salad, garnish with dainty celery tops and serve.
+
+
+SALAD OF TOMATOES STUFFED WITH CELERY.
+
+Select nice, smooth, firm tomatoes, one for each person; blanch them in
+the usual way, cut a slice from the stem end and remove the core and
+some of the seeds; set on the ice to get cold. Prepare some celery,
+shredding it fine and using only the very tender part; mix it with
+mayonnaise dressing, stuff the tomatoes, allowing the celery to come
+above the top, serve each in a leaf or two of crisp lettuce and pour
+some mayonnaise around them. Salads should be ice cold.
+
+
+CELERIAC AND LETTUCE SALAD.
+
+Boil two or three celery roots in water with a little salt until tender;
+drain and let them get cold. Cut them in thin slices, make a nest of
+crisp lettuce and put the celery slices in the center. Serve with a
+French dressing.
+
+
+RAW JERUSALEM ARTICHOKES AND LETTUCE SALAD.
+
+Wash and peel the artichokes, cut in very thin slices and put into an
+earthen bowl with vinegar and water with a lump of ice in it. The
+vinegar will prevent them from turning dark. When ready to serve, place
+in the center of nice, fresh lettuce and serve with a French dressing.
+
+
+SALAD À LA MACÉDOINE.
+
+Take several kinds of cold boiled vegetables in equal quantities, such
+as green peas, string beans, flowerettes of cauliflower, asparagus
+points, a small potato and a French carrot cut in small dice, and a
+little green pepper if liked; mix together and serve in a nest of fresh,
+crisp lettuce with a French dressing, or mayonnaise, if preferred.
+
+
+ASPARAGUS SALAD.
+
+Select very tender asparagus, cut off all the woody part and boil until
+tender, set aside to get cold, and then put on ice until serving time;
+arrange nicely on a platter or individual plates and serve with either
+mayonnaise or French dressing.
+
+
+CUCUMBER SALAD.
+
+Peel and cut in very thin slices, lay in a bowl, cover with water,
+sprinkle a little salt over them and put a lump of ice on top, let them
+remain until serving time, drain off the water and serve in a glass
+dish with a French dressing. They should be very cold and crisp. A
+little green pepper, chopped very fine, is an addition; also to rub the
+spoon used in mixing with a clove of garlic gives a piquancy to the
+salad.
+
+
+COLD SLAW.
+
+Select a firm cabbage and shave very fine on a cutter that comes for
+this purpose. Use the cream dressing or French dressing with a little
+dry mustard added.
+
+
+TOMATO SALAD.
+
+The tomatoes should be blanched in the usual way, and either sliced or
+cut in dice or served whole; or they may be cut in quarters, not quite
+separating them, and arranged in a bed of lettuce with a spoonful of
+mayonnaise on top of each tomato and the lettuce garnished with the
+same.
+
+
+ENDIVE
+
+is excellent with French dressing.
+
+
+EGG SALAD.
+
+Boil three eggs hard, cut in half lengthwise, remove the yolks and mash
+fine. Mix together in a saucepan the third of a teaspoonful each of dry
+mustard, salt and white pepper, a saltspoonful of curry powder, a few
+drops of onion juice, a teaspoonful of vinegar, two tablespoonfuls of
+egg well beaten, two teaspoonfuls of olive oil and a tablespoonful of
+rich cream. Put the ingredients together in the order in which they are
+named, beat well, set the bowl over the steam of the kettle and stir
+constantly until thick and creamy; remove and stir in the mashed egg
+yolks, a little at a time, and set on the ice to get very cold. To
+serve, fill the whites of egg, dividing the mixture among them, put each
+half egg on two or three leaves of tender lettuce, with mayonnaise
+dressing around them.
+
+
+
+
+Desserts.
+
+
+APPLE BETTY.
+
+Two cups of tart cooking apples, chopped, a cup and a half of stale
+bread crumbs--bakers' bread is the best; four heaping tablespoonfuls of
+sugar, one generous tablespoonful of butter, and the grated rind of one
+lemon. Butter a pudding dish, divide the ingredients into four layers,
+beginning with apples and finishing with bread crumbs. Sprinkle the
+sugar and lemon over the apples and cut the butter into tiny lumps and
+scatter over the crumbs. Bake three-quarters of an hour in a moderate
+oven. Serve with cream or hard sauce.
+
+
+APPLE CHARLOTTE.
+
+Pare, core and quarter eight or nine good cooking apples, put them into
+a double boiler with two tablespoonfuls of butter, half a cup of sugar,
+the juice and grated rind of a lemon; cook until tender. Take a plain
+mould that holds three pints, butter it well, line the bottom and sides
+with very thin slices of home-made bread. Remove the crust, dip each
+slice in melted butter, fit them evenly together in the mould, fill with
+the apples, cover with the bread, dredge it with sugar and bake
+three-quarters of an hour in a quick oven. Have a hot platter, lay it
+over the top of the charlotte, turn it over, and lift off the mould.
+Serve hot with or without sauce or cream.
+
+
+APPLE CROQUETTES.
+
+Peel, core and quarter four good-sized cooking apples, cut in thin
+slices and put them in a granite ware saucepan over the fire with a
+small tablespoonful of butter, a heaping tablespoonful of sugar, the
+grated rind of half a lemon and a saltspoonful of cinnamon; cover
+tightly and cook until tender, taking care that it does not burn. When
+done add an even tablespoonful of Groult's potato flour, mixed with a
+very little water, then stir in one beaten egg, and remove from the
+fire. Turn into a deep plate to get cold, form in cylinders, dip in egg
+and dried bread crumbs and fry in boiling fat. Sift powdered sugar over
+them and serve hot, with or without cream.
+
+
+APPLES STEWED WHOLE.
+
+Take some nice, tart cooking apples, pare and put them into a saucepan
+with the juice of two lemons and the rind of one; cover with water, cook
+slowly until they can be pierced with a straw, take them from the water
+with a draining spoon. Make a syrup, allowing half a pound of sugar to a
+pound of fruit, use as much of the water the apples were cooked in as
+will dissolve the sugar; when it comes to a boil add the apples and cook
+until clear. Take the apples out, core them and fill with a fruit jelly,
+if liked, boil down the syrup and pour over the fruit. Serve very cold
+with whipped or plain cream. Bartlett pears may be cooked in the same
+manner, serving them whole.
+
+
+APPLE SOUFFLÉ.
+
+Seven tart, juicy apples, pared and cored, and cut fine. Put them over
+the fire in a double boiler without any water, steam until tender, then
+stir into them two tablespoonfuls of butter and one cup of sugar, remove
+from the fire, and turn it into a bowl to cool. When it is cold beat in
+the yolks of four eggs, whipped very light, a little grated lemon peel,
+and then add alternately the whites of the eggs, beaten to a stiff
+froth, and a cup of stale bread crumbs. Beat hard for a few moments and
+turn into a buttered pudding dish and bake in a moderate oven about one
+hour. Cover it while baking until ten or fifteen minutes before it is
+done, so that it will not form a hard crust and become dry. Serve warm
+in the dish in which it is baked.
+
+
+APPLE CUSTARD.--No. 1.
+
+Grate some good, tart cooking apples--enough to measure one quart. Beat
+a generous tablespoonful of butter and seven tablespoonfuls of sugar to
+a cream, add to this four egg yolks beaten light, then the apples and
+the grated rind of a lemon, and lastly the whites of four eggs beaten to
+a stiff froth. It can be baked in puff paste or without. Serve cold.
+
+
+APPLE CUSTARD.--No. 2.
+
+Pare, core and quarter half a dozen fine, large cooking apples, put them
+in a double boiler with the grated rind of half a large lemon, cook
+until tender, and press through a sieve; there must be three-quarters of
+a pint of the purée. Add an ounce and a half of granulated sugar and set
+it away to get cold. Then beat three eggs very light and stir gradually
+into a pint of rich milk alternately with the apple purée, add a little
+cinnamon, pour it into a pudding dish and bake about twenty minutes.
+Serve cold with a little cinnamon and sugar sifted over it.
+
+
+BAKED APPLE DUMPLINGS.
+
+Sift a pint of flour with a teaspoonful of baking powder and half a
+teaspoonful of salt. Put a quarter of a pint of butter into it and chop
+it fine with a knife; mix it well--do not use the hands; then add milk
+enough to moisten it, about a quarter of a pint. Dust a pastry board
+with flour, take the dough from the bowl, roll lightly into a sheet
+about an eighth of an inch thick, cut into squares large enough to hold
+an apple. Pare and core medium sized cooking apples, fill with sugar
+and a little cinnamon, put in the middle of the square and draw the
+corners up over the apples, moistening them with a little white of egg
+or water to make them stick. Brush over the dumplings with beaten egg
+and bake in a good oven. The time will depend upon the apples--about
+half an hour. Serve with cream.
+
+
+APPLE FLOAT.
+
+Have a pint of apple purée, made from nice tart apples, sweetened to
+taste and flavored with the grated rind of lemon and cinnamon, or nutmeg
+if preferred. Set it on the ice that it may be very cold, beat the
+whites of two eggs to a stiff froth and add to the purée of apples, and
+serve with cream.
+
+
+APPLES FRIED.
+
+Wash and wipe some tart cooking apples, cut in slices a quarter of an
+inch thick, core and fry them in butter until tender and brown, dredge
+them with sugar and serve hot.
+
+
+APPLE MARMALADE.
+
+Two pounds of tart cooking apples, one pound of sugar, one pint of
+water, one lemon and some blanched almonds. Stir the sugar and water
+together and boil it until it strings from the spoon, then add the
+apples pared and cored and cut in small pieces, cook until very thick,
+flavor with the juice and grated peel of a small lemon. Turn into a wet
+mould, when cold set on the ice. Turn out on a glass dish, stick it
+thickly over with the blanched almonds, garnish with whipped cream and
+serve with cream.
+
+
+APPLE MERINGUE.
+
+Put a pint of apple sauce, made of tart cooking apples, slightly
+sweetened, into a pudding dish. Beat the whites of four eggs to a stiff
+froth and stir into it a cup and a quarter of sugar, flavor with a very
+little extract of lemon--a few drops only--and spread over the apple
+sauce, and bake twenty or twenty-five minutes. Make a custard of the
+four egg yolks and a pint of milk, sweeten to taste and flavor with
+vanilla. Serve the meringue very cold in the dish in which it is baked,
+with the custard as a sauce in a sauceboat or glass pitcher.
+
+
+APPLE PUDDING.--No. 1.
+
+Take some tart cooking apples, pare, core and slice them and lay in cold
+water for a few minutes to prevent them from turning dark. Put the
+apples in a porcelain lined or granite saucepan and add water as deep as
+the apples, but not to cover them. Cover the saucepan tightly and let
+the apples cook until tender, then mash well, add sugar, grated lemon
+peel and cinnamon to taste. Put it back on the stove, and when it comes
+to a boil add a tablespoonful of potato flour mixed with a little cold
+water, stir well and let it cook for a few minutes. Turn it into a mould
+and serve the next day with cream.
+
+
+APPLE PUDDING.--No. 2.
+
+Prepare the apples as for Apple Pudding, No. 1. When tender mash through
+a colander, and put the purée back on the stove. When it boils stir in a
+very heaping tablespoonful of potato flour mixed with a little cold
+water, and let it cook for a few minutes. Remove from the fire, stir in
+a wine glass of sherry. Turn into a mould, set it on the ice until the
+next day and serve with cream.
+
+
+APPLES STEWED IN BUTTER.
+
+Take half a dozen good, tart cooking apples--greenings or Newtown
+pippins; peel, cut in slices about a quarter of an inch thick and core
+them. Melt an ounce of butter in a spider, and lay in the slices of
+apples with a quarter of a pound of granulated sugar and the juice of a
+lemon, stew gently over a moderate fire. When done arrange them nicely
+on a dish, melt a generous tablespoonful of currant jelly in the spider,
+and when ready to serve mix with it half a glass of Madeira or sherry;
+pour over the apples and serve.
+
+
+TO STEAM APPLES.
+
+Pare and core some good cooking apples, place them in an earthen or
+granite ware dish that fits in a steamer. Have water boiling in the
+steamer, set the dish over it, stretch a towel over the top, put on the
+cover and fold the ends of the towel over it. Steam the apples until
+tender--about twenty minutes. Take the apples out, measure the juice in
+the pan and add to it an equal quantity of sugar, flavor with a little
+lemon juice, cook until thick, put the apples in a glass dish and pour
+the syrup over them. It will be a jelly when cold. Serve with cream.
+
+
+SCALLOPED APPLES.
+
+Pare, core and cut in slices some good, tart cooking apples, put a layer
+in a baking dish with sugar, cinnamon and a grating of lemon rind, dot
+with tiny lumps of butter, then another layer of apples, sugar, etc.,
+and so on until the dish is full. Add a very little water and the juice
+of a lemon, and use a little more sugar and butter on top than on the
+other layers. Bake until the apples are thoroughly cooked. Cover until
+nearly done, when the cover should be removed to allow them to brown.
+Serve hot with cream or hard sauce.
+
+
+BANANA FRITTERS.
+
+Half a pint of sweet milk, a scant half pint of flour, two rounded
+teaspoonfuls of baking powder and a small pinch of salt, stir all
+together; this should make a batter as thick as that of cake. Roll the
+pieces of fruit in it with a fork, and drop quickly into boiling fat.
+The batter should be prepared just as it is wanted and not allowed to
+stand. Cut three medium-sized bananas into three pieces each and divide
+each slice lengthwise so that the fruit will be thin enough to cook
+thoroughly while the batter is browning. This recipe will make eighteen
+small fritters. Put them on a hot platter--do not pile up--and serve
+immediately with a fruit sauce.
+
+
+BAVARIAN CHERRY CAKE.
+
+Half a pound of fine, juicy black cherries, five tablespoonfuls of fine
+bread crumbs, five tablespoonfuls of powdered sugar, five eggs and one
+ounce of sweet chocolate grated. Put the grated chocolate in a mixing
+bowl, break an egg into it and add one tablespoonful of bread crumbs and
+one of sugar, beat light and break another egg into it, adding another
+tablespoonful of bread crumbs and one of sugar. Then separate the three
+remaining eggs, the yolks from the whites, adding one yolk at a time
+alternately with bread crumbs and sugar until all are used. Add the
+cherries. Beat the three whites of eggs to a stiff froth and fold it in
+lightly. Butter thick a cake mould, sift dried bread crumbs over it,
+turn the cake into it and bake about three-quarters of an hour in a
+moderate oven. Test it as other cake. In Bavaria it is served cold, but
+I think it would also be nice hot with fruit sauce.
+
+
+CRANBERRY BAVARIAN CREAM.
+
+Stew one quart of cranberries; while hot rub through a sieve; measure
+out half a pint, and add to it a half cup of granulated sugar. Have a
+quarter of a box of gelatine soaked in a quarter of a cup of water one
+hour, set the bowl over steam entirely to dissolve the gelatine, then
+add the cranberries. Turn it into an earthenware bowl, set in a pan of
+ice water and beat until it is perfectly cold and begins to thicken,
+then add half a cup of rich milk and beat again, and at the last add
+half a cup of whipped cream. Beat it thoroughly and turn it into a mould
+and set on the ice to congeal. Serve with cream. Do not use a tin mould
+for cranberries.
+
+
+A MOULD OF FRESH FRUIT.
+
+Take enough fresh, ripe currants and raspberries to make half a cupful
+of juice of each, and press through a sieve fine enough to retain the
+seeds; or the fruit may be strained and squeezed through cheese cloth.
+Take also enough ripe cherries to make a cupful of juice and mix all
+together. Put a quart of boiling water in a saucepan over the fire with
+four ounces of sugar and two ounces of almonds blanched and cut fine.
+Mix five ounces of arrowroot or the same quantity of potato flour with
+the cold fruit juices, stir it into the boiling water and let it boil
+about five minutes, turn it into a wet mould, and when cold set on the
+ice. This should be made the day before it is to be served. Serve with
+cream.
+
+
+A DESSERT OF MIXED FRUIT.
+
+Peel some sweet, juicy oranges, removing all the white, bitter skin, cut
+in thin slices and put a layer at the bottom of a glass dish, sprinkle
+with sugar, then put a layer of freshly grated cocoanut and a layer of
+bananas, cut in thin slices, and repeat, beginning again with oranges,
+until the bowl is full, finishing with a layer of cocoanut. Pour over it
+any juice that may have run from the oranges, and if liked a glass or
+two of sherry may be added. Serve very cold.
+
+
+GOOSEBERRY PUDDING.
+
+Use either ripe or unripe English gooseberries for this pudding, stem
+and pick off the flower, wash and cover with water and cook until
+tender, strain through a sieve. Return to the fire, let it come to a
+boil, sweeten to taste, flavor with cinnamon and some almonds blanched
+and cut fine. Stiffen with potato flour as in other fruit puddings--a
+tablespoonful to a quart of the purée--and mould and serve in the same
+way.
+
+
+PINEAPPLE MERINGUE.
+
+Half a large or one small pineapple grated, two ounces of butter, three
+of granulated sugar, an ounce and a half of grated bread crumbs, the
+yolks of three eggs and the whites of four. Cream the butter and sugar,
+add the yolks and one white of egg beaten well together, then the fruit
+and bread crumbs; turn into a pudding dish and bake twenty minutes. Beat
+three whites of eggs to a stiff froth and add three-quarters of a cup of
+granulated sugar to it, flavor with a few drops of almond extract,
+spread over the pudding, set the dish in a pan of warm water in the oven
+and bake about ten or fifteen minutes. Test with a straw; when it comes
+out clean it is done. Serve cold.
+
+
+PRUNE SOUFFLÉ.
+
+Soak three-quarters of a pound of prunes in water to cover them over
+night, cook until soft in the water they were soaked in, drain, take out
+the stones and press through a purée sieve. Add half a cup of granulated
+sugar and the whites of three eggs beaten to a stiff froth. Bake in a
+pudding dish twenty minutes. Serve in the dish in which it is baked,
+cold, with cream.
+
+
+PRUNE MOULD.
+
+Prepare a prune purée as above and to the same quantity have a third of
+a box of gelatine soaked in a little of the water the prunes were cooked
+in, and dissolved over the teakettle. Stir quickly into the purée, then
+add three whites of eggs beaten to a stiff froth. Wet a mould and pour
+the mixture into it; set on the ice to congeal. Turn out on a glass
+dish and serve with cream.
+
+
+STEWED DRIED FIGS.
+
+Wash and cut in half two dozen dried figs, slice very thin one small
+lemon, add to the figs, put in a saucepan and pour over them cold water
+almost to cover. Let them cook until the lemon is clear. Sweeten to
+taste.
+
+
+RHUBARB MERINGUE.
+
+Take three cups of stewed rhubarb, put in a saucepan over the fire,
+sweeten to taste, and when hot add two ounces of butter and three ounces
+of bread crumbs dried and rolled fine, the juice and rind of half a
+lemon. Remove from the fire and stir in three egg yolks, turn it into a
+pudding dish, set aside while preparing the meringue. Beat the whites of
+three eggs to a stiff froth, add three-quarters of a cup of granulated
+sugar and pour over the rhubarb. Set the pudding dish in a pan of hot
+water in the oven and bake ten or fifteen minutes. Test with a broom
+straw; when it comes out of the meringue clean it is done. Serve cold
+with cream.
+
+
+SCALLOPED RHUBARB.
+
+A dozen large stalks of young rhubarb, washed and scraped and cut in
+thin slices, half a loaf of bakers' stale bread grated, four heaping
+tablespoonfuls of granulated sugar, one generous tablespoonful of
+butter, and the grated rind of a large lemon. Butter a pudding dish,
+divide the ingredients into four parts, begin with the rhubarb and
+finish with bread crumbs. Sprinkle the sugar and grated lemon peel over
+the rhubarb and cut the butter in tiny bits over the bread crumbs,
+dredge the top with sugar. Bake three-quarters of an hour in a moderate
+oven and serve hot with cream or hard sauce.
+
+
+RICE AND DATE PUDDING.
+
+Half a cup of rice washed and boiled in water, one pound of dates,
+washed first in cold then in hot water, stoned and chopped a little, one
+pint of milk, two eggs, two tablespoonfuls of granulated sugar, and a
+little salt. Butter well a pudding dish, lay in half the dates, then
+over them half the rice, then dates again with a layer of rice on top.
+Beat the eggs light, add to them the milk, sugar and salt, and pour over
+the rice and fruit and bake from twenty-five to thirty minutes. Serve
+cold, with cream.
+
+
+RICE AND FIG PUDDING
+
+may be made according to the preceding recipe, steaming or stewing the
+figs a little and chopping slightly.
+
+
+RICE AND RAISIN PUDDING.
+
+Soak the raisins, seed them and stew a little, and follow the same
+recipe.
+
+
+RICE AND PRUNE PUDDING.
+
+Soak the prunes over night, stew and stone and slightly chop them and
+proceed as in the other puddings. Any kind of dried or fresh fruit may
+be used for this very wholesome and nutritious pudding.
+
+
+RICE FLOUR PUDDING.
+
+Take a quart of milk, leaving out enough to mix with three ounces of
+rice flour, put the rest in a saucepan over the fire. When it boils add
+one ounce and a half of sugar, one-half ounce of sweet and a few bitter
+almonds, blanched and pounded, or chopped very fine, one ounce of
+butter, and a small piece of vanilla bean if convenient, if not flavor
+at the last with vanilla extract. Mix the three ounces of rice flour
+with milk, reserved from the quart, and stir into the pudding. Beat one
+egg yolk with half a cup of cream and stir in just before removing from
+the fire. Turn into a mould that has been dipped in cold water and serve
+very cold with fruit sauce.
+
+
+RICE SOUFFLÉ COLD.
+
+Put into a double boiler a quarter of a pound of well washed rice, a
+pint and a third of milk, a small tablespoonful of butter, and cook
+until the rice is so stiff that it no longer adheres to the sides of the
+pan. Soak a heaping tablespoonful of gelatine in two tablespoonfuls of
+water fifteen minutes. Put a pint of thin cream or rich milk in a
+saucepan over the fire with two ounces of blanched and pounded almonds;
+while it is coming to a boil beat two egg yolks and two tablespoonfuls
+of granulated sugar together until light, then add the gelatine to the
+milk on the stove. When it has dissolved pour a little of the cream into
+the eggs and sugar, mix well, then turn it back into the saucepan, and
+stir all rapidly together until it begins to thicken, remove at once
+from the fire, add to the rice and beat until smooth. Rinse a mould with
+cold water, turn the soufflé into it and set on ice until it is wanted.
+Turn it out on a glass dish and serve with or without a fruit sauce.
+
+
+RICE PUDDING.--No. 1.
+
+Take a quarter of a pound of rice, wash well in cold and then scald in
+boiling water, drain and put on in a quart of sweet milk in a double
+boiler, cook one hour and a half. A little before it is done stir in an
+ounce and a half of butter, one ounce of sugar, a little grated lemon
+peel, a few sweet and bitter almonds blanched and chopped very fine or
+pounded in a mortar. Don't stir too much, but keep the rice grains
+whole. When done dip a mould in cold water and turn the rice into it.
+Set it on the ice and serve very cold with a fruit sauce.
+
+
+RICE PUDDING.--No. 2.
+
+Put a scant half cup of rice to soak in water for an hour, then boil in
+salted boiling water for twenty minutes. While it is cooking put three
+cups of rich milk and half a cup of sugar in a saucepan on the stove,
+mix a tablespoonful of corn starch with a little cold milk, stir with
+the milk and sugar and let it come to a boil, then add a cupful of the
+hot boiled rice and stir until it thickens like custard. Turn it into a
+pudding dish, flavor with vanilla or anything liked and bake slowly
+until a delicate brown. Serve cold in the dish in which it is baked,
+with brandy peaches or any fruit liked.
+
+
+RICE OMELETTE SOUFFLÉ.
+
+Boil a quarter of a pound of well-washed Carolina rice in a pint and a
+half of milk until stiff. Stir in two ounces of butter, half a pint of
+cream and four egg yolks beaten light with two ounces of granulated
+sugar and vanilla to taste, add a quarter of a pound of citron cut fine
+and two ounces of almonds blanched and pounded fine in a mortar. Stir
+all well together, adding at the last four whites of eggs beaten very
+stiff. Put in a pudding dish and bake until firm--about half an hour.
+Serve immediately in the dish in which it was baked.
+
+
+STRAWBERRY SHORTCAKE.--No. 1.
+
+Puff paste makes a delicious strawberry shortcake. Roll thin, as for pie
+crust, and line three layer cake tins and bake. Put a quart of fresh,
+ripe strawberries stemmed in a bowl, sweeten them, cover and stand the
+bowl on the shelf over the range, stir occasionally and mash slightly
+with the back of a spoon. When serving time comes lay one of the shells
+on the dish in which it is to be served, and pour a third of the berries
+over it, then put on a second and a third, decorate the top layer with
+whipped cream and serve with cream. It should be served immediately
+after the berries are added to the crust that it may be crisp. Both
+berries and shells should be cold.
+
+
+STRAWBERRY SHORTCAKE.--No. 2.
+
+Make a biscuit dough in the proportion of a pint of flour, a heaping
+teaspoonful of baking powder and half a teaspoonful of salt, a
+tablespoonful of butter and enough milk to mix it. Roll about an inch
+thick, cut it round or oblong and bake in a quick oven about fifteen
+minutes. Cut around the edge and pull gently apart, butter slightly,
+have the berries prepared as for Shortcake No. 1. Put the crust on the
+serving dish, pour half the berries over it, put on the top and pour the
+remainder of the berries over it. Serve with cream.
+
+
+LADIES' LOCKS FILLED WITH STRAWBERRIES.
+
+Roll the puff paste thin, cut in strips an inch wide and about twelve
+inches long; wind these around the forms overlapping the paste as it is
+wound. Brush over with beaten egg and bake on the forms. When baked slip
+the forms out, fill with strawberries prepared as for strawberry
+shortcake.
+
+
+STRAWBERRIES SCALLOPED.
+
+Equal quantities of fresh strawberries and bakers' stale bread grated.
+Begin with a layer of the berries, sprinkle well with sugar, then a
+layer of bread crumbs, dot with bits of butter, then another layer of
+fruit and sugar; finish with bread crumbs and butter, sprinkle a little
+sugar over the top and bake half an hour in a good oven. Serve hot with
+cream. Currants and raspberries, either separately or mixed, and
+blackberries also make excellent puddings.
+
+
+CURRANT PUDDING.
+
+Stem and wash some currants, mash through a sieve, add as much water as
+there is currant juice and sweeten to taste. To one quart of liquid take
+two ounces of Groult's potato flour. Mix the potato flour with a little
+of the cold fruit juice, put the rest over the fire, and when it comes
+to a boil stir in the flour and let it cook for a few minutes. It will
+become clear. Turn it into a mould that has been dipped in cold water,
+and set it when cool on the ice until the next day. Turn out carefully
+and serve with cream.
+
+
+STEWED DATES.
+
+Break the dates apart, wash in cold, then in hot water, drain them and
+cover with cold water; cook until tender--a very few minutes--take out
+the fruit, add a little sugar to the water and boil five minutes, pour
+over the dates and set away to get cold.
+
+
+STUFFED DATES.
+
+Wash the dates as in the other recipes, drain in a colander and shake
+from time to time until they are dry. Stone them and fill with blanched
+almonds, or chopped nuts or cocoanut grated.
+
+
+TAPIOCA AND APPLE PUDDING.
+
+Six good, tart cooking apples, three-quarters of a cup of pearl tapioca,
+sugar to taste and one quart of water. Soak the tapioca in the water two
+hours, then put in a double boiler and cook until clear, sweeten to
+taste. It may be flavored with the rind of lemon cut very thin and
+removed when the tapioca is done. Peel and core the apples and fill the
+holes with sugar, arrange them in a pudding dish and pour the tapioca
+over them, bake until the apples are tender. A few tiny bits of butter
+on the top will make it brown a little. Serve hot or cold with cream and
+sugar.
+
+
+TAPIOCA AND STRAWBERRY JELLY.
+
+Five ounces of Groult's tapioca, two cups of boiling water, two cups of
+strawberry juice, four heaping tablespoonfuls of sugar and a dash of
+salt. Hull and wash the berries, mash with a spoon and strain through a
+fine cheese-cloth. Put the boiling water in a double boiler, and
+sprinkle in the tapioca, stirring to prevent lumping. Let it cook until
+clear, add the sugar and salt, and then the strawberry juice, and boil
+until thick--a few minutes only; turn into an earthenware mould; when
+cold set on the ice. It is better to make it the day before it is
+wanted. It should be served with cream.
+
+
+TAPIOCA AND RASPBERRY JELLY.
+
+Follow the above recipe, using raspberries in the same proportion.
+
+
+TAPIOCA AND CURRANT JELLY.
+
+Follow the recipe for tapioca and strawberry jelly.
+
+
+PEARL SAGO AND FRUIT JELLIES.
+
+Soak half a cup of pearl sago two hours in a cup of cold water, then add
+half a cup of water and a cup and a half of fruit juice--strawberry,
+raspberry, or currant; boil for twenty minutes and sweeten to taste.
+Fruit syrups may be used in winter; it will require less of the syrup
+than fruit juice.
+
+
+BREAD AND BUTTER PUDDING.--No. 1.
+
+Cut six small tea buns in half, butter well, using two generous ounces
+of butter for the six, and put them together again. Beat three eggs with
+a cup and a half of rich milk, add half a cup of almonds blanched and
+chopped fine, one ounce of sugar, two tablespoonfuls of sherry, let the
+buns soak in this for awhile. Butter a mould, sprinkle with fine bread
+crumbs, take the buns out of the custard, lay them in the mould and
+pour the custard over them. Set the mould in a pan of boiling water in
+the oven and bake three-quarters of an hour, and serve hot with a sauce.
+
+
+BREAD AND BUTTER PUDDING.--No. 2.
+
+Cut some slices of home-made bread about half an inch thick, butter and
+lay in a pudding dish, sprinkle with currants, put another layer of
+buttered bread and currants. Beat three eggs light and stir into a pint
+of milk, sweeten to taste, flavor with a little grated lemon peel or
+cinnamon, pour over the bread and butter and bake in a moderate oven
+until the custard is set. Test with a knife; if it comes out clean it is
+done. If baked too long the pudding will be watery. Serve cold and in
+the dish in which it is baked.
+
+
+BREAD CUSTARD.
+
+Put a pint of rich milk in a saucepan on the fire. When it comes to a
+boil, add half a cup of grated stale bread crumbs, then stir in a
+heaping tablespoonful of butter, a little grating of lemon peel, a
+quarter of a cup of granulated sugar and a tablespoonful of almonds
+blanched and chopped fine. Have two eggs beaten light, remove the
+saucepan from the fire, stir a little of the mixture into the eggs and
+then turn that into the saucepan, stir well for a moment and pour it
+into a pudding dish. Set the dish in a pan of hot water in the oven and
+bake about twenty minutes, until firm in the center; test with a knife.
+If it comes out clean the pudding is done; if it bakes too long it will
+be watery. It may be eaten cold or hot. If served hot add a quarter of a
+cup more bread crumbs.
+
+
+FRIED BREAD.
+
+Sweeten a pint of milk, flavor with cinnamon or nutmeg to taste. Have
+some slices of home-made bread half an inch thick, cut off the crust
+and soak the bread in the custard until all is absorbed, turning the
+bread in it. Put some butter in a spider; when hot fry the bread a nice
+brown on both sides. Arrange the slices nicely on a platter and serve
+with or without a sauce.
+
+
+CHOCOLATE CREAM.
+
+Soak a third of a box of gelatine in a very little cold water. Put a cup
+and a half of milk in a saucepan with four ounces of sweet, fine
+chocolate grated, let it boil until dissolved and add a slightly heaping
+tablespoonful of sugar. Take two-thirds of the soaked gelatine and put
+into the chocolate when melted, cool the mixture and turn into a mould,
+roll the mould from side to side in the hands until it is thoroughly
+coated with the mixture about a finger thick. When cold, even off the
+surface with a knife. Whip about half a pint of nice, rich cream,
+sweeten with powdered sugar and flavor with vanilla. Melt the other
+third of the soaked gelatine in a little boiling water and stir quickly
+into the cream and fill the chocolate with it. Set on the ice. Serve
+very cold.
+
+
+CHOCOLATE CUSTARD.
+
+Put a pint and a half of rich milk into a double boiler over the fire
+with the third of a vanilla bean split and cut in small pieces, let it
+come to a boil, and stir in two ounces of fine, sweet chocolate grated
+and a lump of butter the size of a walnut. Let it boil for a few
+moments, remove from the fire and beat very light four eggs, strain the
+chocolate gradually over them, stirring all the time, add a little salt,
+and sugar if necessary. Rinse a plain mould in cold water, pour the
+custard into it, set the mould in a pan of hot water and bake
+twenty-five minutes. Test with a knife. Too long cooking makes the
+custard watery. It must be served ice cold and may be prepared the day
+before. Serve with cream or soft boiled custard.
+
+
+CHOCOLATE PUDDING.
+
+Beat one-quarter of a pound of butter to a cream and stir in six egg
+yolks, one at a time, then add a quarter of a pound of fine, sweet
+chocolate grated, a cup of almonds blanched and chopped fine, six
+tablespoonfuls of granulated sugar and one tablespoonful of citron cut
+very fine, beat the six whites of eggs to a stiff froth and stir in at
+the last. Pour into a mould and boil three-quarters of an hour and send
+to the table hot with whipped cream poured around it, or any fine sauce
+served in a sauceboat.
+
+
+COTTAGE PUDDING.
+
+One cup of granulated sugar, a cup and a half of flour sifted, half a
+cup of milk, a heaping tablespoonful of butter, two eggs, whites and
+yolks beaten separately, a teaspoonful of Cleveland's baking powder
+mixed with the flour. Beat butter and sugar to a cream, add the
+well-beaten yolks of the eggs, then add milk and flour alternately by
+degrees, and the whites of eggs beaten to a stiff froth, stirred in at
+the last. Bake half an hour. Serve hot with plenty of sauce.
+
+
+CARAMEL CUSTARD BAKED.
+
+A pint and a half of rich milk, a cup and a half of granulated sugar,
+the fourth of a vanilla bean. Put the milk and vanilla bean cut small
+into a double boiler over the fire. Melt the sugar without water in a
+spider, stirring constantly until it is all dissolved and the syrup is a
+rich golden brown. Do not let it get too dark or it will be bitter. When
+the milk is at the boiling point stir in half the boiling syrup--if put
+in too fast the milk will boil over. Let it cook until the sugar (if it
+hardened as it touched the milk) dissolves. Have four eggs beaten very
+light in a bowl, pour the milk over them, add a little salt, and if
+vanilla bean is not used for flavoring, stir in extract of vanilla to
+taste. Rinse a mould with cold water, pour the custard into it and set
+it in a pan of hot water in the oven, bake from twenty to twenty-five
+minutes and test with a knife. If it comes out clean it is done. Add
+boiling water to the remainder of the syrup and let it cook gently until
+it is the consistency of thick cream. Flavor with vanilla. Serve very
+cold.
+
+
+SOFT-BOILED CUSTARD.
+
+Put a quart of rich milk in a double boiler over the fire with a third
+of a vanilla bean, split in half, and sugar to taste. Beat the whites of
+six eggs to a stiff froth, add three heaping teaspoonfuls of granulated
+sugar, and when the milk comes to the boiling point drop the whites of
+eggs into it by tablespoonfuls in egg-shape, turn them over in the hot
+milk for a few seconds, repeat until all are done, drain them and return
+the milk to the saucepan. Beat the six egg yolks to a light cream, turn
+the hot milk over it gradually and pour the custard back into the
+boiler; return to the fire and stir vigorously until it thickens and is
+smooth to the taste. Remove from the fire, pour at once into a bowl, add
+a little salt, and set aside to cool. Then put on the ice and at serving
+time turn into a glass bowl, arrange the whites of eggs on top and serve
+with sponge cake.
+
+
+A SIMPLE DESSERT.
+
+A loaf of stale sponge cake--one that has been baked in a border mould
+looks pretty. Saturate the cake with orange juice to which has been
+added a little lemon. Stick the cake over with blanched almonds and fill
+the center with whipped cream. If the cake is a plain loaf, pile the
+cream around it.
+
+
+GINGER CREAM.
+
+Soak a quarter of a box of gelatine in half a cup of milk for half an
+hour, then place the bowl over steam until the gelatine is perfectly
+dissolved. Add to it four ounces of granulated sugar and a pint of
+whipped cream, two tablespoonfuls of preserved ginger chopped fine, two
+tablespoonfuls of the ginger syrup and a tablespoonful of almonds
+blanched and chopped very fine. Stir until it begins to thicken, pour
+into a mould and set on the ice. Serve in a glass dish and powder the
+top with chopped almonds.
+
+
+GRAHAM PUDDING.
+
+Two cups of Graham flour, one cup of milk, one cup of Porto Rico
+molasses, one cup of raisins stoned and slightly chopped, one egg, one
+even teaspoonful of soda, one teaspoonful of ground cinnamon, one-half
+teaspoonful of cloves, a little nutmeg, if liked, and a small pinch of
+salt. Flour the raisins with a little white flour, mix all the
+ingredients thoroughly together, butter a mould and steam three hours.
+Serve with a sauce. If there should be any of the pudding left over, it
+can be used by cutting in slices half an inch thick, each piece dipped
+in milk, in which an egg has been stirred, fried brown in a little
+butter, and served hot with a sauce.
+
+
+NALESNEKY (a Russian Recipe).
+
+Beat three yolks of eggs light, add to it half a cup of milk, half a cup
+of water, one cup of flour, and a little salt, mix until smooth, then
+stir in the whites of three eggs beaten to a stiff froth. Have some
+melted butter, brush over the bottom of a frying pan and pour a little
+of the batter into it, let it cover the bottom of the pan without being
+thicker than paper, let it brown, turning it to brown the other side,
+spread with any jelly preferred, fold in half and fold again, making a
+wedge-shaped cake. Use all the batter in this way, and serve hot. It
+would be well to have two spiders in use.
+
+
+NOODLE PUDDING.
+
+Put two ounces and a half of noodles in a pint of boiling milk and cook
+until stiff like mush. Remove from the fire, and stir in one ounce and a
+half of butter, one ounce of sugar, two tablespoonfuls of finely chopped
+almonds, a few drops of extract of almond, when cool add three eggs and
+a quarter of a cup of cream beaten together, and turn the mixture into a
+well buttered mould sprinkled thoroughly with fine sifted bread crumbs.
+Set the mould in a pan of boiling water in the oven, cover to prevent
+browning, and if the mould has a pipe through the center bake half an
+hour, if a plain mould it will require three-quarters of an hour. Turn
+out of the mould and serve hot with a sauce.
+
+
+PARADISE PUDDING.
+
+Melt two and a half ounces of butter in a saucepan, stir into it a
+quarter of a pound of sifted flour and a cup and a half of cream or rich
+milk, let it cook until it no longer sticks to the side of the pan,
+remove from the fire and let it cool. Then stir in an ounce and a half
+of sugar, three heaping tablespoonfuls of almonds blanched and chopped
+and a little vanilla to flavor--vanilla sugar is better than the
+extract--then mix in five well beaten eggs, a little at a time. Turn it
+into a well buttered mould sprinkled with dried and sifted bread crumbs,
+set in a pan of hot water in the oven, cover to prevent browning and
+bake about three-quarters of an hour. Serve hot with a wine or fruit
+sauce.
+
+
+PRINCESS PUDDING.
+
+Melt two and a half ounces of butter in a quarter of a cup of rich milk
+over the fire, stir an ounce and a half of flour into half a cup of milk
+and add to the boiling milk, stirring constantly until it becomes a
+smooth paste and no longer adheres to the pan. Remove from the fire;
+when cold stir in one good ounce of sugar, an ounce of almonds blanched
+and pounded very fine with a dozen cardamom seeds, three well beaten
+eggs, a little at a time, half a teaspoonful of almond extract. Beat
+well, turn into a buttered pudding mould sprinkled with fine bread
+crumbs, set the mould covered in a pan of boiling water in the oven, and
+if the mould has a pipe in the center bake from thirty to thirty-five
+minutes. Turn it out and serve immediately with a fruit or wine sauce.
+
+
+ENGLISH PLUM PUDDING.
+
+Two pounds of raisins, one pound of currants, one pound of citron, half
+a pound of almonds, one pound of butter, one pound of flour, one pound
+of brown sugar, one teaspoonful each of ground cinnamon, cloves,
+allspice, ginger and nutmeg, half a pint of brandy and wine mixed and
+one dozen eggs. Boil six hours. Keep water boiling by the side of
+pudding boiler all the time and continually refill as the water
+evaporates. In preparing the pudding have all the fruit stoned and cut,
+but not too fine, the almonds blanched and chopped. Incorporate all the
+ingredients well together before adding the eggs and spirits and beat
+the mixture well together for at least an hour--the longer the better.
+
+
+SAGO SOUFFLÉ.
+
+A pint of rich milk, two and a half ounces of butter, one ounce and a
+half of sugar, two ounces of pearl sago, one ounce and a half of
+blanched almonds chopped very fine. Mix all together, put over the fire
+and let it cook for fifteen minutes, stirring constantly, remove from
+the stove and let it cool. Beat three eggs and add a little at a time
+until all is used, flavor with half a teaspoonful of almond extract,
+put in a pudding dish and bake half an hour. Sift a little powdered
+sugar over it and serve immediately in the dish in which it is baked.
+
+
+SEMOULINA PUDDING.
+
+Put a pint and a half of milk on the fire to boil with two ounces of
+butter, three ounces of sugar, an ounce and a half of sweet and two or
+three bitter almonds blanched and chopped very fine, sprinkle into it
+three ounces of semoulina or farina, and boil until quite stiff,
+stirring constantly. Remove from the fire and turn into a mould that has
+been wet in cold water. Serve very cold with fruit sauce or cream.
+
+
+SERNIKY (a Russian Recipe).
+
+Put one ball of pot cheese, such as is sold at a creamery for five
+cents, in a mixing bowl, break it up with a spoon, and add to it a
+heaping tablespoonful of butter, the well beaten yolks of four eggs, a
+little salt, a heaping dessertspoonful of currants and two slightly
+heaping tablespoonfuls of flour. Mix all well together and let it stand
+an hour or more. Sprinkle a pastry board thickly with flour, turn the
+mixture out from the bowl, cut off pieces of it and roll with the hands
+until about an inch and a half thick, cut in pieces about two inches
+long, the ends bias. Have a saucepan ready with boiling water, drop the
+pieces into this without crowding and cook until they float--about five
+minutes--take them out with a skimmer. Roll in dried bread crumbs, fry
+brown on both sides in butter, and serve hot with cream and sugar.
+
+
+STEAMED PUDDING.
+
+One cup of raisins stoned and chopped, one cup of butter chopped, two
+cups and a half of flour, one cup of Porto Rico molasses, one cup of
+sweet milk, a scant teaspoonful of soda, a teaspoonful of cinnamon, and
+a little nutmeg. Steam in a mould two hours. Serve hot with a sauce.
+
+
+SPONGE CAKE MERINGUE.
+
+Butter well a pudding dish, cover the bottom with slices of stale sponge
+cake about an inch thick, fit closely together. Beat the yolks of three
+eggs with three teaspoonfuls of granulated sugar, add the grated rind of
+half and the juice of one orange, the juice of half a small lemon, two
+tablespoonfuls of melted butter and stir in soda as large as a pea into
+a cup and a half of milk, add this to the orange and egg and stir well
+together. Pour three-quarters of this mixture over the cake, set the
+dish in a pan of boiling water in the oven, and when the cake has
+absorbed the custard and no longer floats, add the remainder of the
+custard. While the pudding is baking make a meringue of three whites of
+eggs beaten to a stiff froth and three-quarters of a cup of granulated
+sugar, flavor with the grated rind of half an orange and a few drops of
+orange extract. Spread quickly over the pudding and bake fifteen
+minutes.
+
+
+PUDDING OF STALE CAKE.
+
+Almost any kind of stale cake will do for this pudding. To three cups of
+the cake crumbs allow a cup and a half of milk, three tablespoonfuls of
+melted butter and two eggs beaten light. Pour the milk over the crumbs
+and let them soak until soft, then stir in the melted butter and the
+eggs, beat well and pour into a mould that has been well buttered and
+sprinkled with fine bread crumbs. Set the mould in a pan of hot water in
+the oven, cover to prevent browning and bake three-quarters of an hour.
+Serve hot with fruit or wine sauce.
+
+
+BAKED TAPIOCA PUDDING.
+
+Soak a cup and a half of pearl tapioca two hours in a quart of rich
+milk, put it in a double boiler and cook until the tapioca looks clear,
+remove from the fire, stir into it two slightly heaping tablespoonfuls
+of butter and a scant half cup of sugar. When cold add four eggs beaten
+light and flavor with vanilla, or the rind of a lemon grated and added
+when the tapioca is cooking. Butter a mould, sprinkle with dried bread
+crumbs, turn the mixture into it and bake. Turn out on a platter and
+serve hot with a foaming sauce.
+
+
+TAPIOCA CREAM.
+
+A quarter of a cup of pearl tapioca, a cup of water, a pint of rich
+milk, three even tablespoonfuls of sugar, a teaspoonful of vanilla
+extract, two eggs and a little salt. Soak the tapioca in the water two
+hours, then turn it into a double boiler with the milk; when it boils,
+beat the yolks of eggs to a cream and the whites to a stiff froth, mix a
+little of the milk with the egg, then pour it into the boiler and stir a
+moment until thick, remove from the fire, add the vanilla extract and
+stir in lightly the beaten whites of eggs. The froth should show through
+the custard. Serve very cold in a glass bowl.
+
+
+STEAMED RICE.
+
+Half a cup of rice, half a teaspoonful of salt and one and one-third
+cups of boiling water. Put in small cups in a steamer, cover closely and
+steam three-quarters of an hour. Serve with stewed fruit and cream or
+sugar and cream.
+
+
+RICE CAKE.
+
+Four ounces of rice, a pint and a half of milk, six eggs, two ounces and
+a half of sugar, half a cup of almonds blanched and chopped, two ounces
+of stoned raisins, a little citron, three heaping tablespoonfuls of
+dried bread crumbs, and four ounces of butter. Wash the rice and scald
+with boiling water, drain and put it into the milk, which must be
+boiling on the stove, cook until it is stiff like mush; remove from the
+fire and stir into it the butter. When it is cool, add the eggs, one at
+a time, the sugar, the almonds chopped fine, the raisins, a little
+citron finely cut, and the bread crumbs dried and rolled fine. Butter a
+mould, turn the cake into it and bake one hour in a moderate oven. Serve
+cold.
+
+
+BROWN BREAD PUDDING.
+
+Put in a bowl the yolks of four eggs and three whole eggs and six and a
+half ounces of sugar; beat together for fifteen minutes, then add six
+and a half ounces of almonds blanched and chopped fine, a dash of
+cinnamon, a tablespoonful of chocolate and four even tablespoonfuls of
+citron cut very fine; then add eight ounces and a half of brown bread
+grated and soaked in a few spoonfuls of claret or milk. Butter a mould,
+sprinkle with bread crumbs, pour the pudding into it and set it in a pan
+of hot water in a moderate oven. Bake three-quarters of an hour and
+serve with a sauce.
+
+
+
+
+Ices.
+
+
+VANILLA ICE CREAM.
+
+A quart of rich milk, three-quarters of a pound of sugar, eight egg
+yolks and a small vanilla bean. Put the milk in a double boiler with the
+vanilla bean split into halves; beat the sugar and eggs to a cream, stir
+into the hot milk and beat briskly until thick, remove from the fire,
+strain; when cold, freeze.
+
+
+COFFEE ICE CREAM.
+
+A quart of rich milk, three-quarters of a pound of sugar, five ounces of
+coffee, eight egg yolks. Grind the coffee and stir it into half a pint
+of boiling milk, set it one side; put the rest of the milk in a double
+boiler, beat the eggs and sugar together until light, stir into the hot
+milk, stir briskly until it thickens, add the milk and coffee, turn it
+into a bowl and let it stand until the last moment; strain and freeze.
+
+
+STRAWBERRY ICE CREAM.
+
+A pint of cream, a pint of strawberry purée and three-quarters of a
+pound of sugar. Mix the sugar and strawberry purée together and let it
+stand until the sugar is dissolved, then add the cream; pass it through
+a sieve and freeze.
+
+
+RASPBERRY ICE CREAM.
+
+Follow the recipe for strawberry ice cream, using a little less sugar.
+All kinds of fresh fruit purées may be used for ice creams.
+
+
+WALNUT ICE CREAM.
+
+Follow the recipe for vanilla ice cream, adding a cup of English walnuts
+chopped and pounded fine in a mortar, and a little salt. When cold,
+freeze.
+
+
+ORANGE ICE.
+
+Boil a quart of water and a pound of sugar together for ten minutes,
+skim and strain and set aside to get cold. Then add the juice of twelve
+oranges and two lemons, put in the freezer; when it commences to freeze
+stir in the whites of two eggs beaten to a stiff froth.
+
+
+STRAWBERRY ICE.
+
+One quart of berries, one pound of sugar and three-quarters of a pint of
+water. Sprinkle the sugar over the berries, stir well and mash with a
+wooden spoon, strain and press through a sieve, pouring the water over
+it gradually until all is used. Put into the freezer; when it begins to
+freeze the whites of two eggs beaten to a stiff froth may be added.
+
+
+WHITE CURRANT ICE
+
+may be made the same as orange ice, using a quart and a pint of
+currants, mashed and put through a sieve, and a quarter of a pound more
+sugar.
+
+
+PINEAPPLE ICE.
+
+One quart of water, a pound and a quarter of sugar boiled and skimmed as
+before, and the juice of one lemon and a large, perfectly ripe
+pineapple, carefully peeled and shredded fine with a silver fork;
+freeze.
+
+
+LEMON ICE.
+
+One quart of water, a pound and a quarter of sugar, the juice of six
+large, fine lemons. Prepare as before, adding the beaten whites of two
+eggs when it begins to freeze.
+
+
+RASPBERRY ICE.
+
+Follow the directions for strawberry ice, adding the juice of two
+lemons. Any ripe fruit may be used, such as peaches, apricots, plums and
+red currants, sweetening as they require.
+
+
+FROZEN PUDDING.
+
+Prepare a custard with a quart of rich milk, a pint of cream, a pound of
+sugar, and the yolks of eight eggs. Set it on the fire and stir
+constantly until it begins to thicken; remove from the fire, and when it
+is cold add three tablespoonfuls of brandy, one teaspoonful of vanilla,
+one teaspoonful of almond extract. Put in the freezer, and when
+partially frozen add a quarter of a pound of stoned raisins that have
+been cooked a little in water to soften them, a quarter of a pound of
+currants, a quarter of a pound of citron cut fine. Freeze smooth and put
+in a mould and pack in ice and salt.
+
+
+WINDSOR ROCK PUNCH.
+
+For twenty-four persons. Boil two quarts of cream; mix with it half a
+pound of granulated sugar and twelve eggs. Freeze the same as ice cream.
+Take one-half of the frozen mixture and add to it two wineglasses of
+Maraschino, one wineglass of Kirsch, and one-half wineglass of Santa
+Cruz rum; mix. When serving add a small lump of the frozen mixture to a
+punch glass of the other, or liquid.
+
+
+
+
+Cakes.
+
+
+CAKE MAKING.
+
+Have all the ingredients measured or weighed, the pans lined with paper
+or oiled, the nuts or fruit prepared, and the flour sifted before
+beginning to make a cake. Sift the baking powder and cream of tartar and
+soda with the flour or a part of it. Use pastry flour for all cake.
+Never put all the milk into a cake batter by itself, as it curdles and
+makes a coarse grained cake, but stir it in alternately with the flour.
+Put all loaves of cake into a moderate oven, that they may rise before
+beginning to bake. After the cake rises the heat may be increased.
+
+
+ANGEL CAKE.
+
+The whites of nine large, fresh eggs. When they are partly beaten add
+one-half teaspoonful of cream of tartar and then finish beating--the
+cream of tartar makes them lighter--then add one and a quarter cups of
+granulated sugar, stir the sugar very lightly into the whites of the
+eggs, and add a teaspoonful of vanilla. Have flour sifted five times,
+measure a cupful and fold it in very carefully, not with a circular
+motion, and do not stir long. Turn it into a Turk's head mould and bake
+forty-five minutes. Do not grease the mould, and when taken out of the
+oven invert it until the cake is cold before removing from the pan.
+Never use a patent egg-beater for this cake, but a whip, taking long,
+rapid strokes, and make it in a large platter, not a bowl.
+
+
+BERLINERKRANDS (a Norwegian Cake).
+
+Half a pound of butter washed in two waters and beaten to a cream, two
+hard-boiled egg yolks mashed fine and stirred into two raw egg yolks,
+four ounces of powdered sugar stirred into the eggs, then mix all with
+the butter, add a pound of flour and a wineglass of brandy, mix well.
+Roll under the hand and make into small jumble cakes or krunchens. Beat
+the white of an egg, dip each cake into it and then roll in granulated
+sugar, bake a delicate brown in a very slow oven fifteen or twenty
+minutes. Grease the tins.
+
+
+BLUEBERRY CAKE.
+
+Half a cup of butter beaten to a cream with half a cup of sugar, one cup
+of Porto Rico molasses, one cup of thin sour cream or milk, three eggs,
+the whites and yolks beaten separately, two cups of berries, two and a
+half cups of flour, one teaspoonful of soda sifted with the flour. Bake
+as soft gingerbread and serve hot.
+
+
+CINNAMON CAKE.
+
+One cup of granulated sugar, butter the size of an egg, one egg, one cup
+of milk, two cups of flour, one teaspoonful of cream of tartar, half a
+teaspoonful of soda. Mix in the usual way, but sifting the soda and
+cream of tartar with the flour. Put in a shallow pan, sprinkle with
+sugar and cinnamon, and bake about fifteen minutes in a moderate oven.
+
+
+CREAM PUFFS.
+
+One pint of water, half a pound of butter, three-quarters of a pound of
+flour, and ten eggs. Boil the water and butter together, and while
+boiling stir in the flour. Let it boil five minutes, then stir in the
+eggs one at a time without beating. Drop into a pan by spoonfuls--not
+close together--and bake in a quick oven fifteen minutes. When cold cut
+them open and fill with the cream.
+
+FILLING.--One quart of milk, two cups of sugar, one cup of flour and
+four eggs. Boil the milk, beat eggs, sugar and flour together and stir
+into the milk, stir constantly until thick--about five minutes--and
+flavor to taste.
+
+
+LADY CAKE.
+
+Half a cup of butter, one cup of granulated sugar, half a cup of milk,
+two cups of flour, two teaspoonfuls of baking powder, the whites of four
+eggs, and a teaspoonful of almond extract. Beat the butter and sugar to
+a cream, stir the milk into one cup of the flour and add to the butter
+and sugar, then the whites of eggs beaten to a stiff froth. Sift the
+baking powder and remaining cup of flour together, add to the other
+ingredients with the teaspoonful of almond extract. If baked in a loaf
+it will require three-quarters of an hour or more.
+
+
+HONEY CAKE (a Norwegian Recipe).
+
+Two pounds of strained honey, three-quarters of a pound of light brown
+sugar, three-quarters of an ounce of bicarbonate of potash, pounded very
+fine and dissolved in a little water, one cup of cream, half a cup of
+melted butter, ginger, cloves and pepper to taste, stir this all well
+together, add to it as much flour as will make it like a thick mush, set
+it away until the next day, then turn it into a well-greased cake mould
+and bake about three-quarters of an hour.
+
+
+SIMPLE FRUIT CAKE.
+
+Three-quarters of a pound of butter, three-quarters of a pound of sugar,
+one pound of sifted flour, one-half pound of currants washed, one-half
+pound of raisins stoned and chopped, one-half pound of citron cut fine,
+one teaspoonful each of cloves, mace, allspice, cinnamon and nutmeg,
+one-half cup of milk, one-half cup of brandy, four eggs and one
+teaspoonful of soda. Beat butter and sugar to a cream; add the yolks of
+eggs beaten light with the spices and brandy; then the fruit rolled in
+part of the flour; add the soda to the rest of the flour and stir
+alternately with the milk into the other ingredients; add at the last
+the whites of eggs beaten to a stiff froth. Bake two hours in a moderate
+oven.
+
+
+BAVARIAN CAKE.
+
+One-fifth of a pound of blanched and chopped almonds, one-fifth of a
+pound of flour, one-fifth of a pound of sugar, one-fifth of a pound of
+butter, two eggs, a saltspoonful of cinnamon, a saltspoonful of nutmeg.
+Put the flour in a mixing bowl, then the sugar and spices, the butter
+and almonds, break the two eggs over it all and beat with a spoon, form
+into a dough with the hands and roll out about an inch thick. Cut in any
+shape liked, either round, square or oblong, reserving a little for
+strips to decorate the top. Spread with jam, either currant or
+strawberry or raspberry, and lay the thin narrow strips of dough across
+the top. They should be cut with a jagging iron. Bake about
+three-quarters of an hour in a moderate oven.
+
+
+POUND CAKE.
+
+One cup of butter, a cup and a half of flour, a cup and a half of
+granulated sugar, six eggs, and half a teaspoonful of baking powder,
+flavor with almond extract or any flavoring to suit the taste. Beat the
+eggs together very light, then, add sugar and beat again. Sift the flour
+and baking powder together, beat the butter to a cream, and stir the
+flour into it, and then add the eggs and sugar and flavoring.
+
+
+SPONGE CAKE.--No. 1.
+
+Twelve eggs, the weight of ten in powdered sugar, the weight of six in
+sifted flour, the grated rind and juice of one lemon. Beat the yolks of
+the eggs to a cream, add the sugar and stir well, and then the lemon
+juice and rind. Add the whites of eggs beaten to a stiff froth, and fold
+in the flour as quickly and lightly as possible.
+
+
+SPONGE CAKE.--No. 2.
+
+Four cups of flour, three cups of sugar, one cup of cold water, eight
+eggs, two even tablespoonfuls of baking powder, the grated peel of an
+orange. Pour the water on the sugar in a bowl, stir until almost
+dissolved, beat the whites to a stiff froth, the yolks to a cream, put
+one cup of flour with the yolks into the sugar and water, beat hard, add
+the whites of the eggs, mix the baking powder with the flour, and stir
+into the other ingredients by degrees quickly and lightly. Bake in a
+shallow pan in a quick oven. When it no longer sizzles it is done. Ice
+with a boiled icing while hot, flavored with almond extract.
+
+
+CORN SPONGE CAKE (a Spanish Recipe).
+
+Half a pound of corn meal, half a pound of butter, seven ounces of
+granulated sugar, seven eggs, two tablespoonfuls of catalan (brandy).
+Beat separately the whites and yolks of the eggs; when the yolks are
+beaten to a cream add the sugar, then the whites of eggs, stir the corn
+meal in lightly, then the butter melted, and the brandy. Mix well, pour
+into shallow pans well buttered, and bake in a moderate oven from twelve
+to fifteen minutes, test with a straw. Best when quite fresh.
+
+
+SPICED GINGERBREAD.
+
+One cup of Porto Rico molasses, one cup of boiling water, butter the
+size of an egg, half a teaspoonful of ground cloves, one teaspoonful of
+cinnamon, one egg, one teaspoonful of ginger, half a teaspoonful of
+soda, a light half pound of flour, a quarter of a cup of brown sugar.
+Melt the butter and stir into the molasses, add the spices, then the
+water. Sift the soda with the flour and add at the last. Currants and
+raisins stoned and chopped may be added and are an improvement. The cake
+may be baked in a loaf or in small moulds.
+
+
+CREAM GINGERBREAD.
+
+One cup of Porto Rico molasses, one cup of sour cream, two cups of
+sifted flour, one teaspoonful of salt, one teaspoonful of ginger, one
+even teaspoonful of soda, one egg, a little cinnamon, cloves and nutmeg,
+two tablespoonfuls of brown sugar. Beat the egg, sugar and spice
+together, add the molasses and one cup of flour, then the cream, after
+that the other cup of flour with the soda sifted together. It should be
+a thick batter, and if not thick enough add a little more flour--not
+more than half a cup. Bake in a shallow pan. When done the cake should
+be about two inches thick. Ice with boiled icing.
+
+
+GINGER SPONGE CAKE.
+
+Half a cup of milk, half a cup of molasses, one cup of sugar, a third of
+a cup of butter, a cup and a half of flour, half a teaspoonful of cream
+of tartar, a quarter of a teaspoonful of soda sifted together with the
+flour, two eggs, one teaspoonful of ginger, one teaspoonful of cinnamon,
+and half a teaspoonful of cloves. Bake in a shallow pan.
+
+
+SOFT GINGERBREAD.
+
+One cup of molasses, one cup of butter, one cup of brown sugar, one cup
+of sour milk, three and a half cups of flour, half a teaspoonful of
+soda, five eggs, ginger, allspice, cloves and cinnamon to taste. Beat
+butter and sugar to a cream, stir in the molasses and spice, add a cup
+of the flour, then part of the milk, mix the soda with the rest of the
+flour and stir in alternately with the milk. Bake in shallow pans in a
+moderate oven.
+
+
+GINGER CAKES.
+
+Three-quarters of a pound of butter, three-quarters of a pound of
+granulated sugar, one pound of flour, one teaspoonful of ginger, two
+even teaspoonfuls of soda sifted with the flour. Mix well together. Roll
+out, cut in small round cakes, brush over with white of egg, and
+sprinkle with sugar and finely chopped almonds. Bake in a slow oven.
+
+
+GINGER SNAPS.--No. 1.
+
+Rub three-quarters of a pound of butter into a pound of sifted flour and
+mix in half a pound of brown sugar, add six tablespoonfuls of ginger,
+one teaspoonful of powdered cloves, and two teaspoonfuls of cinnamon,
+stir in a pint of Porto Rico molasses and the grated peel of a large
+lemon, add at the last a teaspoonful of soda dissolved in tepid water.
+Beat the mixture hard with a wooden spoon, make it into a lump of dough
+just stiff enough to roll. Cut in small cakes and bake in a moderate
+oven.
+
+
+GINGER SNAPS.--No. 2.
+
+One pint of Porto Rico molasses, one pound of brown sugar, one pound of
+butter, two pounds of flour, two tablespoonfuls of ginger, two of
+cinnamon, half a tablespoonful of allspice, a teaspoonful of nutmeg and
+half an ounce of soda. Beat butter and sugar to a cream, add the spice
+and molasses, mix the soda with half of the flour and stir all together.
+Roll thin, cut in small cakes and bake in a moderate oven.
+
+
+HARD GINGERBREAD.
+
+Two cups of Porto Rico molasses, one cup of brown sugar, one cup of
+butter, two tablespoonfuls of ginger, flour to make the dough stiff
+enough to roll. It requires to be kneaded thoroughly. It is better that
+the dough be made the day before the cakes are to be baked that it may
+dry a little, as they are spoiled if too much flour is added. Roll thin,
+cut in oblong cakes with a jagging iron, or in any way to suit the
+fancy.
+
+
+BRANDY SNAPS.
+
+One pound of flour, a quarter of a pound of butter, a quarter of a pound
+of brown sugar, three-quarters of a pound of maple syrup. Mix the
+ingredients well together and drop on greased paper; if it runs too much
+add flour, if not enough add more maple syrup.
+
+
+PEPPER NUTS.--No. 1.
+
+Two pounds of flour, one and a half pounds of sugar, half a pound of
+butter, three eggs, two even teaspoonfuls of soda sifted with the flour,
+pepper to taste. Beat the butter to a cream, add the sugar and beat very
+light, then the eggs and flour. Roll out and cut in small, round cakes,
+bake a light brown. They will keep a long time.
+
+
+PEPPER NUTS--No. 2.
+
+Half a pound of butter beaten to a cream, then add three-quarters of a
+pound of sugar, three egg yolks beaten light, half a cup of cream, two
+ounces of almonds chopped very fine, half a teaspoonful of almond
+extract, a little fine cut citron, and one pound of flour sifted with an
+even teaspoonful of soda. Mix well together, roll out and cut in small,
+round cakes and bake a light brown.
+
+
+TEA CAKES.
+
+One pint of cream, four heaping tablespoonfuls of granulated sugar, two
+eggs, a little cinnamon; beat well together and stir into it enough
+flour to roll. Roll out about a quarter of an inch thick, brush over
+with white of egg and sift sugar and cinnamon over it, cut into cakes
+about a finger long and one inch wide. Bake a delicate brown.
+
+
+FIG CAKE.
+
+Half a cup of butter, one cup of granulated sugar, half a cup of milk,
+two cups of flour, two rounded teaspoonfuls of baking powder, the whites
+of four eggs. Beat the butter and sugar to a cream, stir the milk and
+one cup of the flour together and add to the butter and sugar. Sift the
+remaining cup of flour and the baking powder together, beat the whites
+of egg to a stiff froth and stir alternately with the flour into the
+other ingredients. Grease three layer cake tins well, divide the batter
+evenly and bake from seven to ten minutes.
+
+FILLING.--Boil without stirring until it is clear one cup of sugar wet
+with a little water; remove from the fire and stir into it
+three-quarters of a cup of figs chopped fine and a quarter of a cup of
+currants, washed and dried. Spread two of the layers with this, put them
+together and ice top and sides with a plain icing made as follows: The
+whites of two eggs beaten to a froth and one and a half cups of powdered
+sugar stirred into it and flavored with almond extract.
+
+
+GINGER LAYER CAKE.
+
+Two cups of flour, one cup of Porto Rico molasses, one cup of milk, the
+third of a cup of butter, one egg, one slightly heaping teaspoonful of
+soda sifted with the flour, one heaping teaspoonful of ginger, one cup
+of currants. Beat the egg a little, add the molasses with the butter
+melted and stirred into it, then the currants, about half the milk, all
+of the flour, beat well and add the rest of the milk. Bake in two cakes
+in a quick oven from twelve to fifteen minutes. Use the chocolate
+filling, given for chocolate layer cake, and ice the top and the sides
+with the same.
+
+
+ORANGE CAKE.
+
+Beat to a cream the yolks of four eggs with one cup of granulated sugar,
+to which add the whites of two eggs beaten to a stiff froth, one-half
+cup of milk alternately with one and a half cups of sifted flour into
+which a teaspoonful and a half of baking powder has been well mixed.
+Beat well and bake in three layers if the pans are large, or four if
+small, in a quick oven from seven to ten minutes, try with a broom
+straw, and when it comes out clean remove from the oven. Don't let them
+bake a moment too long, or they will not absorb the icing.
+
+FILLING.--The whites of two eggs beaten to a stiff froth, to which add a
+cup of powdered sugar, pouring it in all at once and beating hard, then
+the grated rind of an orange--select one dark in color--and the juice.
+The mixture should be like a thick cream. Spread thickly on the cake
+while hot, and to what is left add enough sugar--about half a
+cupful--for frosting to harden. Ice the top and sides. This is a
+delicious cake, easily and quickly made.
+
+
+PINEAPPLE CAKE.
+
+Make the cake by the same recipe as for orange cake. Bake in three
+layers.
+
+FILLING.--The whites of two eggs beaten to a stiff froth and a cup of
+powdered sugar. Grate enough fresh pineapple to have three-quarters of a
+cup of fruit. Strain, add the juice to the whites of eggs and sugar.
+Divide it, and into one part add the fruit strained from the juice. Use
+this for the filling. To the rest beat in half a cup of sugar and half a
+teaspoonful of almond extract, and ice the top and sides of the cake. It
+should be done while the cake is hot. This, as well as the orange cake,
+will keep in tin fresh for a week.
+
+
+CHOCOLATE LAYER CAKE.
+
+Half a cup of butter, two cups of sugar, three whole eggs, or the whites
+of six, one cup of milk, three cups of flour, two even teaspoonfuls of
+cream of tartar and one teaspoonful of soda. Beat butter and sugar to a
+cream, add the eggs beaten together, sift the cream of tartar and soda
+in the flour, add the flour alternately with the milk. Bake in four or
+five layers.
+
+CHOCOLATE FILLING.--Take two unbeaten whites of eggs and a cup and a
+half of powdered sugar and beat them together. Stir over the fire until
+smooth and glossy two ounces of Baker's unsweetened chocolate grated,
+with half a cup of powdered sugar and four tablespoonfuls of boiling
+water, remove from the fire and stir while hot into the eggs and sugar,
+and when it is cool spread the top and sides, and set the cake in the
+oven for a moment to dry the icing.
+
+
+POOR MAN'S CAKE (a Norwegian Recipe).
+
+Twenty yolks of eggs, five whites of eggs, a pound and a quarter of
+sugar, one pint of sweet cream or rich milk, a sherry glass of cognac,
+one cup of melted butter, a little pounded cardamom seed, and enough
+flour to roll thin. Beat the eggs together until light, add the sugar
+and beat again, then the cream, cognac and butter. Melt the butter and
+pour off from the salt. Cinnamon may be used instead of cardamom seed.
+Roll the dough as thin as paper, cut with a jagging iron in oblong
+pieces, slit one end with the iron and pass the other end through it.
+Fry in boiling fat, drain on paper, and when perfectly cold put in a
+stone jar. These cakes will keep for months.
+
+
+VENISON CAKES (a Norwegian Recipe).
+
+Six eggs beaten light with three-quarters of a pound of sugar, one cup
+of sweet cream or rich milk, a pound and a half of flour. When these
+ingredients are well mixed add four ounces of well washed butter, stir
+well together. Mix with the flour a little less than an even teaspoonful
+of ammonia, powdered fine--the cakes will rise better--and flavor with
+cardamom or cinnamon. Roll the dough with the hands until about the
+thickness of the little finger, cut in pieces about three inches
+long--the ends bias--lap them and snip with scissors or a knife around
+the outside to make points, then fry in boiling fat as crullers. These
+also keep a long time.
+
+
+SEED CAKES.
+
+A cup and a half of granulated sugar, a cup and a half of butter, four
+eggs, one tablespoonful of caraway seed and flour to roll. Beat the
+butter and sugar to a cream, add the yolks beaten light, then the
+caraway seed. Beat the whites of eggs to a stiff froth and add
+alternately with the flour--do not make the dough stiff. Roll thin, cut
+in small cakes and bake in a quick oven.
+
+
+DROP CAKES.
+
+A cup of butter, a cup and a half of sugar, four eggs, a pint of flour,
+a cup of currants, half a cup of sweet milk, a teaspoonful of baking
+powder. Drop with a teaspoon on greased pans and bake in a quick oven
+ten minutes.
+
+
+LEBKUCHEN.
+
+Half a pound of granulated sugar, half a pound of strained honey, half a
+pound of candied orange peel, half a pound of citron, half a pound of
+almonds blanched and cut fine, an even teaspoonful of bicarbonate of
+potash pounded very fine and a sherry glass of rum poured over it
+twenty-four hours before it is used, an even teaspoonful of cloves, an
+even teaspoonful of cinnamon, an even teaspoonful of powdered cardamom
+seed, the rind of half a lemon grated, and two eggs. Put the honey in a
+saucepan and let it come to a boil, pour it over the sugar in a mixing
+bowl and stir well, then add the flour, mix thoroughly, and set in a
+cool place for twenty-four hours. Then cut all the fruit fine and mix
+with the other ingredients thoroughly, beat the eggs and add to the
+mixture, put in the rum and potash last, stir well, and let it stand for
+an hour or two. Roll the dough out about a quarter of an inch thick, cut
+into cakes about three inches wide and five long, bake in a quick oven
+ten or fifteen minutes. Do not use more than two ounces of flour in
+rolling out the cakes. Ice them while hot.
+
+ICING.--Half a pound of sugar and the juice of half a lemon and the same
+quantity of water as of lemon juice; stir together and spread on very
+thin.
+
+
+MACAROONS (a Bavarian Recipe).
+
+Blanch and chop fine half a pound of almonds. Beat the whites of three
+eggs to a stiff froth, add half a pound of sugar and then the nuts. Drop
+from a small spoon on paraffine paper on a baking sheet and bake a
+delicate brown in a cool oven.
+
+
+CHOCOLATE MACAROONS (a Bavarian Recipe).
+
+Two ounces of almonds chopped fine, the whites of three eggs beaten to a
+stiff froth, stir in six ounces of sugar and an ounce and a half of
+grated chocolate, then add the almonds. Bake in a cool oven.
+
+
+SODA CAKES.
+
+Three egg yolks, a pint and a half of cream, three-quarters of a pound
+of butter, an even teaspoonful of soda, one pound and a half of sugar,
+and flour enough to roll. Roll very thin and cut in small cakes; put
+half a blanched almond in the middle of each. Bake in a slow oven.
+
+
+WALNUT WAFERS.
+
+Beat two eggs very light and add to them half a pound of brown sugar;
+beat again and stir in half a cup of flour with a quarter of a
+teaspoonful of baking powder, a third of a teaspoonful of salt and half
+a cup of walnut meats slightly chopped. Drop in small spoonfuls on
+buttered tins, not too close together, and bake brown. The dough should
+not be too thin; try one or two and if too thin add a very little more
+flour.
+
+
+JODE CAKES (a Norwegian Recipe).
+
+Three egg yolks, a pint and a half of cream, three-quarters of a pound
+of butter, an even teaspoonful of soda, one pound and a half of sugar
+and flour enough to roll. Roll very thin and cut in small cakes; put
+half a blanched almond in the middle of each. Bake in a slow oven.
+
+
+FROSTING.
+
+Three-quarters of a cup of powdered sugar to the white of one egg,
+flavoring to taste. Beat the white of egg to a stiff froth and turn all
+the sugar into it; see that the sugar is free from lumps, beat hard and
+flavor according to the cake.
+
+
+BOILED ICING.
+
+One cup of granulated sugar, five tablespoonfuls of boiling water, the
+white of one egg beaten to a stiff froth. Put the sugar and water over
+the fire and boil until it threads from the spoon; then turn it into the
+beaten egg, beat briskly for a few minutes, flavor with vanilla, lemon
+or almond, according to the cake. While the cake is still warm, sprinkle
+with flour and spread the icing on with a broad knife.
+
+
+
+
+Pies.
+
+
+PLAIN PASTRY.
+
+Four cups of sifted flour, one cup of butter, a pinch of salt, three
+heaping teaspoonfuls of granulated sugar, two tablespoonfuls of lemon
+juice, four tablespoonfuls of ice water and the yolks of two eggs. This
+quantity will make two pies. Rub the butter, flour, salt and sugar
+together thoroughly, then add the yolks of eggs, lemon juice and water
+and work all together into a paste. Put the dough on a pastry board,
+divide in four equal parts, roll each part the size required for the pie
+plates.
+
+
+PUFF PASTE.
+
+One pound of flour, one pound of butter and one cup of ice water. Sift
+the flour, weigh it and turn into a mixing bowl; pour the water
+gradually into it, stirring constantly with a spoon; turn the dough out
+on the pastry board and beat or knead it until it blisters and is so
+elastic that it can be stretched without tearing. Then set it away on
+ice. Wash the butter, squeeze out the salt and water and lay it on a
+plate on ice. Roll the dough as nearly square as possible, lay the
+butter in the center of it, fold over one side of the paste, then the
+other, flatten slightly with the rolling pin, fold over the ends of the
+dough until they meet; turn the dough over and roll twice, fold again
+and put the paste on the ice; let it remain for twenty minutes. Repeat
+this twice, allowing the pastry to rest twenty minutes each time. This
+makes in all six rolls and three times of rolling. Press very lightly
+with the rolling pin, cut off each time what is needed for a pie or
+number of patties, that the dough will not be worked over more than is
+necessary. The trimmings may be used for cheese straws by cutting and
+sprinkling them with grated Parmesan cheese and a dash of cayenne
+pepper; or may be baked in crescents for garnishing. In baking, rinse
+the pans with cold water and brush the pastry over with beaten egg. Make
+the pastry in a cool room.
+
+
+TO MAKE ONE SQUASH OR PUMPKIN PIE.
+
+One cup of squash, one egg mixed unbeaten with the squash, a cup and a
+half of sugar, one milk cracker rolled fine, half a teaspoonful each of
+ginger, cinnamon and nutmeg, a pinch of salt and a dash of cayenne
+pepper. After these are well mixed, add half a cup of milk. Bake in
+either puff or plain paste.
+
+
+SWEET RISSOLES.
+
+Roll out some puff paste into a thin sheet, cut as many rounds with a
+large patty cutter as are needed; put a spoonful of any kind of jam,
+strawberry, raspberry, currant, etc., or mince meat or purée of apples
+on each, moisten the edges of the pastry with water, fold one-half over
+the other, making them into half moons, brush with beaten egg and bake
+in a quick oven. They may be varied by sifting coarse sugar and nuts
+over them before baking.
+
+
+RICHMOND MAIDS OF HONOR.
+
+Half a pound of dry curd, commonly called cottage or pot cheese, six
+ounces of butter, four eggs, a glass of brandy, six ounces of sugar, one
+white potato, one ounce of sweet almonds chopped fine and a few drops of
+almond extract, the juice of one and the grated rind of two lemons, and
+a little nutmeg. Mix the curds and butter together, beat sugar and eggs
+to a cream, add the potato mashed smooth and fine, the almonds, the
+grated rind and juice of lemon and the nutmeg; beat well and add to the
+curds and butter, mix thoroughly and bake in tartlet pans or pie plates
+lined with puff paste.
+
+
+CHEESE CAKES.
+
+Put a pint of milk on to boil, beat four eggs light and stir into the
+milk; when it is a thick curd remove from the fire and when cool mash it
+very fine, add to it four ounces of breadcrumbs. Beat to a cream half a
+pound of butter and half a pound of sugar, add the curds and bread; beat
+four eggs until very thick and light and pour them into this mixture;
+then add gradually one tablespoonful of sherry and one of brandy and one
+of rose-water, and a teaspoonful of cinnamon, and lastly a quarter of a
+pound of currants well washed. Line either pie plates or shallow cake
+pans with puff paste, pour in the mixture and bake in a quick oven. They
+should be served cold and eaten the day they are baked.
+
+
+COCOANUT PIE (a Southern Recipe).
+
+One cup of freshly-grated cocoanut, one cup of sugar, three eggs, half a
+lemon, juice and grated rind, one-half cup of cream, one-half cup of
+butter and one-half cup of cocoanut milk. Beat butter and sugar to a
+cream, add other ingredients, the yolks of eggs beaten very light with
+the cream, the lemon juice and rind and lastly the whites of eggs beaten
+to a stiff froth. Line a dish with puff paste, pour the mixture in and
+bake in a moderate oven three-quarters of an hour.
+
+
+LEMON PIE (a Southern Recipe).
+
+The yolks of four eggs beaten to a cream with one cup of granulated
+sugar and the grated rind of one lemon. Peel the lemon, removing every
+particle of white skin, cut into thin slices; have a pie plate lined
+with puff paste, arrange the slices of lemon on the paste, add enough
+milk to the eggs and sugar to fill the plate, pour it in, and bake
+until set. Beat the whites of eggs to a stiff froth, and stir in two
+large heaping tablespoonfuls of sugar, put on top of the pie and bake a
+light brown.
+
+
+MINCE MEAT.
+
+One pound of granulated sugar, one pound of raisins, one pound of
+currants, half a pound of citron, half a dozen lemons, grated rind and
+juice, the pulp of eight oranges, the grated rind of three, half a pound
+of almonds blanched and chopped, three pounds of greenings, after they
+are pared, cored and chopped fine, three heaping teaspoonfuls of
+powdered cinnamon, an even teaspoonful of allspice, a quarter of a
+teaspoonful of cloves, an even teaspoonful of salt, three-quarters of a
+pound of butter melted, a cup and a half of sherry and a cup of brandy.
+Seed the raisins and soak them with the currants in just water enough to
+cover, stew until tender, and add when cold with the water to the other
+ingredients. Mix thoroughly, stirring in the melted butter at the last.
+Let it stand for several days. The brandy and wine may be omitted and
+more lemons and oranges used to flavor it. At each baking it is well to
+add a little sugar and chopped apple. This will keep all winter or
+longer in a cool place, if the brandy and wine are not omitted.
+
+
+
+
+Candies.
+
+
+CHOCOLATE CARAMELS--No. 1.
+
+Six pounds of light brown sugar, one pound of butter, one pound of
+chocolate, one pint of cream, one pint of milk, paraffine as large as a
+walnut, one teaspoonful of cream of tartar. Flavor with vanilla. Put all
+the ingredients together and boil until it is brittle in water; flavor
+and pour into buttered tins and mark in squares before it is quite cold.
+
+
+CHOCOLATE CARAMELS.--No. 2.
+
+One pint of fresh milk, three ounces of chocolate, grated, two pounds of
+granulated sugar, half a teaspoonful of cream of tartar. Stir until
+melted, then add half a pint of cream, cook until the mixture is brittle
+in ice water, then turn into a pan well greased and mark in squares when
+almost cold.
+
+
+CHOCOLATE CARAMELS.--No. 3.
+
+A quarter of a pound of chocolate, grated, one large cup of granulated
+sugar, one cup of milk and a heaping tablespoonful of butter, a quarter
+of a teaspoonful of cream of tartar. Boil all together, stirring all the
+time, until the syrup hardens in cold water, and just before taking from
+the fire add a teaspoonful of vanilla. Beat the syrup as soon as removed
+from the fire, and keep it up until it is too stiff to beat any
+longer--if it is beaten a minute and a half it will do well. Turn out of
+the saucepan into a greased pan and before it is quite cold cut in
+squares.
+
+
+CHOCOLATE CREAM PEPPERMINTS.
+
+Mix together two cups of granulated sugar and half a cup of cream, boil
+until it holds well together in cold water, or can be rolled between
+the fingers, flavor with oil of peppermint, remove from the fire and
+stir until the cream is stiff enough to mould into balls. Use powdered
+sugar on the hands while moulding. Melt an ounce of chocolate and dip
+the balls, which should be as large as hazel nuts, in this, using a long
+pin for the purpose, and lay them on paraffine paper. Any flavoring may
+be used instead of peppermint.
+
+
+CANDY (to Pull).
+
+Two cupfuls of granulated sugar, half a cup of water, one tablespoonful
+of vinegar, butter the size of a walnut. Boil the sugar and water
+without stirring until it is brittle when tried in cold water, add the
+butter and vinegar just before it is done. Flavor with any extract
+preferred, pour into buttered soup plates, and when cool enough to
+handle pull until white.
+
+
+CHESTNUTS GLACÉ.
+
+Skin the chestnuts and cover with cold water, let them cook gently until
+tender, when a large needle can be run through them easily. Drain and
+drop them in cold water. After two hours drain again and put them in a
+bowl, cover them with a rich syrup that has been skimmed and boiled
+until clear. It must be boiling when poured over the chestnuts. Cover
+the bowl with a heavy paper and let it stand for twelve hours, drain off
+the syrup, bring it to the boiling point and turn it over the chestnuts
+again and put away for another twelve hours. Repeat this process three
+times, then drain the syrup off and the chestnuts are ready for use. Use
+the large imported chestnuts, remove the shells and boil the nuts. The
+brown skin can then be easily removed with a penknife. They are very
+nice but very troublesome to prepare.
+
+
+COCOANUT CAKES.
+
+One pound of granulated sugar, half a pound of grated cocoanut, half a
+cup of water and a saltspoonful of cream of tartar. Boil the sugar and
+water together until, when dropped in cold water, it can be rolled
+between the fingers into a ball. Remove from the fire, stir with a
+wooden spoon until it becomes white and thick like cream, add the
+cocoanut, Stir well and drop with the spoon on paraffine paper or a tin
+baking sheet, and form into thin round cakes. Set away to dry.
+
+
+HOARHOUND CANDY.
+
+Put a tablespoonful of dried hoarhound leaves in a cup and pour over
+them half a cupful of boiling water, cover and let it steep until cold,
+strain and pour it over a pound of granulated sugar and a tablespoonful
+of vinegar. Boil without stirring, and if any scum rises to the top
+remove it. Test the candy in cold water, when brittle remove from the
+fire and pour into a buttered pan. Mark into squares before it is cold,
+or break into irregular pieces.
+
+
+MARSHMALLOWS.
+
+Powder very fine eight ounces of gum arabic, dissolve it in three gills
+of water over a slow fire and strain. Simmer an ounce and a half of
+marshmallow roots in two gills of water, for ten minutes, closely
+covered. Strain and reduce to one gill. Add this with half a pound of
+sugar to the dissolved gum. Boil until it becomes a thick paste,
+stirring constantly. Add the whites of four eggs beaten to a stiff froth
+and a teaspoonful of vanilla extract. Remove from the fire, pour into a
+pan dusted thickly with cornstarch and when cool cut into squares with a
+sharp knife, roll in pulverized sugar and pack in a tin box.
+
+
+NOUGAT.
+
+A pound of granulated sugar, one teaspoonful of salt, one cup of
+blanched and finely chopped almonds or peanuts, or it may be made of
+mixed nuts. Dissolve the sugar in a spider over the fire without water,
+stirring constantly, and when entirely melted mix in the nuts quickly
+and pour at once into a well greased pan, and before it is cold mark in
+squares. This is very nice pounded fine in a mortar or ground in a mill
+to sprinkle over custards just before serving.
+
+
+PANOCHE (a Spanish Recipe).
+
+Two cups of dark brown sugar, one cup of chopped walnuts, half a cup of
+milk, butter the size of a walnut. Cook the sugar and milk together,
+boiling gently from seven to ten minutes, until, when tried in water, it
+holds well together, and can be rolled into a soft ball. Remove from the
+fire. Have the chopped nuts in a large bowl, pour over them a
+teaspoonful of vanilla extract, pour the candy over them and beat with
+long, rapid strokes until it begins to thicken--it should be like a
+cream wafer--turn out on paraffine paper, and break it or cut in pieces.
+
+
+PEPPERMINT DROPS.
+
+Two cups of granulated sugar, half a cup of cold water, a tiny pinch of
+cream of tartar. Boil ten minutes without stirring, let the sugar melt
+slowly that it may not burn. Add eight drops of oil of peppermint while
+still on the fire. When removed from the stove beat with an egg-beater
+until it falls in long drops, when drop quickly on paraffine paper.
+
+
+PRALINES.
+
+Two cups of granulated sugar, one-half cup of water, two cups of pecans,
+hickory nuts or English walnuts. Put the water and sugar on to boil, let
+it cook without stirring until it threads, remove from the fire and
+stir in the nuts until they are sugared. Spread on paraffine paper to
+cool.
+
+
+VASSAR FUDGE.
+
+Two cups of sugar, two squares or one ounce of Baker's unsweetened
+chocolate, a scant cup of milk, one tablespoonful of butter. Boil for
+ten minutes until it holds well together when dropped in cold water.
+Take from the fire, flavor with a teaspoonful of vanilla extract, beat
+from three to five minutes until thick and creamy, turn into a buttered
+pan and cut in squares.
+
+
+
+
+Preserves.
+
+
+PRESERVE OF MIXED FRUITS.
+
+Five pounds of ripe currants or cherries, five pounds of granulated
+sugar, two pounds of seeded raisins, the pulp of six oranges cut in
+small pieces, and the rind of two oranges cut fine. Boil three-quarters
+of an hour. Grapes can be used instead of currants or cherries.
+
+
+RED CURRANT JAM.
+
+Pick the currants from the stems, weigh them, and allow three-quarters
+of a pound of white sugar to a pound of the fruit. Put the currants in a
+preserving kettle, mash them a little to prevent them from sticking to
+the kettle, and boil for fifteen minutes, then add the sugar and boil
+rapidly for ten minutes. Bottle and seal tight.
+
+
+RED CURRANT JELLY.
+
+Berries for jelly must be picked when the weather is dry. Pick them
+over, taking out all leaves, etc., put them in the kettle and mash them
+a little to get enough juice to keep them from burning; stir constantly,
+and as soon as hot wring them dry through a cheese cloth. Measure the
+liquid and to every pint of juice allow one pound of sugar. Put the
+juice on the fire and boil fifteen minutes, then add the sugar and boil
+fifteen minutes more, skimming thoroughly. Pour into glasses while hot;
+let them stand until the next day and cover. Very often jelly is soft,
+and always from one of two reasons: either the berries have been picked
+immediately after a rain or the sugar is adulterated.
+
+
+RED CURRANT SYRUP.
+
+The currants must be fresh and perfectly ripe and picked in dry weather.
+Wash and put them in either a porcelain-lined or a granite-ware kettle,
+stir until they are tender, as for currant jelly, then remove from the
+fire and wring them as dry as possible in a cheese cloth. Measure the
+juice and return it to the fire, let it cook fifteen minutes, then add a
+pound of granulated sugar to each quart of juice, boil gently fifteen
+minutes, skimming as long as the scum rises. Bottle and cork well and
+keep in a dark place. Raspberry and strawberry syrup are made in the
+same way, only mashing and straining the fruit and measuring the juice
+before cooking.
+
+
+BLACK CURRANT SYRUP.
+
+Pick from the stems and mash them, a few at a time, in a bowl or granite
+saucepan with a potato masher, then put them in a stone jar and let them
+stand for two days, stirring well each day. Wring them through a cheese
+cloth, and if wanted sweet cook with sugar as red currant syrup. The
+juice can be bottled without sugar or cooking, and will keep for years.
+It is used for sauces or fruit soups, etc.
+
+
+CRANBERRY JAM.
+
+Put five quarts of cranberries in a preserving kettle with two quarts of
+water and boil gently until the fruit is tender, then add three pounds
+and three-quarters of granulated sugar, boil until the fruit is clear,
+skimming carefully. Put in glasses and when cold seal. It keeps well.
+
+
+GOOSEBERRY JELLY.
+
+Use the large English gooseberries and follow directions for currant
+jelly.
+
+
+GOOSEBERRY JAM.
+
+Three-quarters of a pound of sugar to every pound of fruit. Put the
+fruit on by itself in a porcelain-lined or granite-ware saucepan, mash
+and stir well to keep from burning, and boil one hour. Then add the
+sugar and boil one hour more.
+
+
+GRAPE JAM.
+
+Press with the fingers the pulp from grapes--Muscat or Concord grapes
+make the best jam--seed and measure them, allowing a cup of sugar to
+each cup of fruit. Put the skins on and cook until tender, when almost
+done add the pulp, and when all is tender add the sugar and boil until
+thick.
+
+
+PINEAPPLE JAM.
+
+Pare the fruit and carefully take out the eyes, then grate it on a
+coarse grater, rejecting the cores, weigh it, and to each pound of fruit
+take a pound of sugar. Sprinkle it over the grated pines, let it stand
+over night. In the morning, boil for ten or fifteen minutes over a quick
+fire. Put in tumblers and when cold cover.
+
+
+RASPBERRY OR STRAWBERRY JAM.
+
+Allow three-quarters of a pound of sugar to a pound of fruit. Put the
+fruit in a preserving kettle over the fire and boil fifteen minutes,
+mashing a little to prevent sticking to the kettle. Then add the sugar
+and boil ten minutes, skimming carefully; turn into glasses and seal
+when cold.
+
+
+ORANGE MARMALADE.
+
+Select smooth, thin-skinned, juicy oranges. Take twenty-one, and five
+lemons. Cut the rind very thin from a third of the fruit, and boil it in
+two quarts of water until it can be pierced easily with a broom straw.
+Drain from the water and cut in fine strips with scissors, add this to
+the pulp of the oranges and lemons after removing all the white bitter
+skin and pips from the fruit. Weigh and allow a pound of sugar to a
+pound of fruit, put in a porcelain-lined or granite-ware kettle and cook
+until clear. Put in glasses and when cold cover with brandied paper and
+seal.
+
+
+PUMPKIN CHIPS.
+
+Slice very thin and chip about four pounds of pumpkin, put in an
+earthenware bowl, and cover it over night with four and a half pounds of
+granulated sugar and the juice of one dozen lemons. Boil the lemon peel
+until tender and cut in small thin chips and add to the juice, etc. In
+the morning, boil together until perfectly clear and crisp.
+
+
+
+
+Pickles, Sauces, etc.
+
+
+RIPE CUCUMBER PICKLE.
+
+Pare and seed the cucumbers. Slice each cucumber lengthwise in four
+pieces or cut it in fancy shapes, cover with cold vinegar and let them
+stand for twenty-four hours. Drain and put them in fresh vinegar with
+two pounds of sugar, and one ounce of cassia buds to one quart of
+vinegar. Boil for twenty minutes and put in jars.
+
+
+SWEET PICKLED PEACHES.
+
+Select fine, fresh, ripe, but not soft peaches, peel and weigh them. To
+every seven pounds of fruit take five pounds of granulated sugar, a pint
+of vinegar, two tablespoonfuls of cinnamon and one tablespoonful of
+cloves, tie the spices up in a muslin bag, add a few pieces of stick
+cinnamon and a few allspice. Put the fruit in a stone jar, bring the
+sugar, vinegar and spice to a boil, pour over the peaches, cover and let
+them stand until the next day, scald the syrup again and pour over the
+fruit, and so on, until it has been done in all seven times. Take out
+the bag of spice and put the fruit with the syrup into jars and seal.
+These are much more delicious than peaches that are cooked.
+
+
+SWEET PICKLED PLUMS.
+
+Follow the recipe for sweet pickled peaches.
+
+
+SPICED CURRANTS.
+
+Take seven pounds of fresh and perfectly ripe currants, pick them over,
+wash and stem them and put in a granite-ware or porcelain-lined kettle,
+with five pounds of granulated sugar, one even tablespoonful of cloves,
+one tablespoonful of cinnamon, one dessertspoonful of allspice, one pint
+of best cider vinegar. Boil an hour and a half, put in jars and when
+cold seal.
+
+
+CHILI SAUCE.
+
+Four dozen ripe tomatoes, eight green peppers, three cups of chopped
+onion, eight cups of cider or wine vinegar, two cups of brown sugar, two
+teaspoonfuls of ginger, three teaspoonfuls of cinnamon, two teaspoonfuls
+of allspice, two teaspoonfuls of cloves, eight tablespoonfuls of salt.
+Skin the tomatoes and put them in the kettle over the fire; as soon as
+the water runs from them, take out half of it, then put in the onions
+and peppers chopped, boil together four hours, stir constantly the last
+hour to prevent burning, then add the other ingredients and simmer long
+enough thoroughly to mix them. Put the sauce in small bottles, cork
+tight and seal and keep in a dark place.
+
+
+CHILI PEPPER SAUCE.
+
+Twenty ripe tomatoes, six green peppers and four white onions chopped
+fine, two cups of best wine or cider vinegar, one cup of sugar, two
+tablespoonfuls of salt, two even teaspoonfuls of ground mace, two
+teaspoonfuls of nutmeg, two teaspoonfuls of cloves, one teaspoonful of
+celery seed. Boil an hour and bottle while hot. Very nice to serve with
+baked beans.
+
+
+MUSTARD PICKLES.
+
+One quart each of tiny whole cucumbers, large cucumbers sliced, green
+tomatoes sliced and small button onions, one large cauliflower divided
+into flowerettes, and four green peppers cut fine. Make a brine of four
+quarts of water and one pint of salt, pour it over the mixed vegetables
+and let it stand covered twenty-four hours. Then scald it and turn into
+a colander to drain. Mix one cup of flour, six tablespoonfuls of
+mustard, and one tablespoonful of turmeric with enough vinegar to make a
+smooth paste, add one cup of granulated sugar and sufficient vinegar to
+make two quarts in all. Boil this mixture until it is thick and smooth,
+stirring constantly, then add the vegetables and heat them through.
+
+
+RIPE TOMATO PICKLE.
+
+A peck of perfectly ripe tomatoes, two quarts of fine cooking salt, half
+a pound of ground mustard, one ounce of cloves, two green peppers, two
+or three onions and one pound of brown sugar. Pierce the tomatoes with a
+silver fork or broom straw, put them in a stone jar with salt in
+alternate layers. Throw away all the liquor made by standing one week.
+Return to jar and cover with cold water, cover and let it stand
+twenty-four hours. Drain again thoroughly, throw away the water, return
+the tomatoes to the jar and cover with cold vinegar, having added to the
+fruit, the onions and peppers sliced, with the mustard, cloves and
+sugar. After they have stood three weeks they are ready for use.
+
+
+GREEN TOMATO PICKLES.
+
+One peck of sliced tomatoes, eight onions, one pound of bell peppers,
+one pound of horse radish, one pound of white mustard seed, half a pound
+of black mustard seed, half an ounce of whole cloves, half an ounce of
+stick cinnamon, half an ounce of pepper corns, one or two nutmegs and
+four pounds of sugar. Select the tomatoes when they are beginning to
+turn white, slice and lay them in salt for twenty-four hours. Drain and
+put in the kettle, which should be of granite ware or porcelain lined,
+with the peppers, onions and horse radish chopped, and sprinkle the
+mustard seeds over all. Tie the spices in a thin muslin bag and cover
+the whole with best wine vinegar, boil until tender and clear in
+appearance. The peppers should have all the seeds removed. Half a cup of
+dry mustard is considered by some an improvement.
+
+
+GOOSEBERRY CATSUP.
+
+Boil ten pounds of large English gooseberries, seven pounds of coffee
+sugar, and three pints of vinegar together for an hour and a half. Then
+add two tablespoonfuls of cinnamon, one of allspice and one of cloves
+and boil half an hour longer. Put in jars and seal.
+
+
+RASPBERRY VINEGAR.
+
+Put a pound of fine fruit into a bowl and pour over it a quart of the
+best wine or cider vinegar. Next day strain the liquor on a pound of
+fresh raspberries. The following day do the same. Do not squeeze the
+fruit, but drain as dry as possible by lightly pressing it. The last
+time strain it through muslin previously wet with vinegar to prevent
+waste. Put into a preserving kettle with a pound of sugar to every pint
+of juice. Stir until the sugar is melted and let it cook gently for five
+minutes, skim it. When cold, bottle and cork well.
+
+
+
+
+Sweet Sauces.
+
+
+FRUIT SAUCE.
+
+Put a cupful of granulated sugar in a saucepan, pour over it two and a
+half cupfuls of boiling water, let it boil a few minutes, then add two
+heaping tablespoonfuls of butter, two even teaspoonfuls of cornstarch
+rubbed to a paste with a little cold water, then add a cupful of canned
+fruit or a glass of any kind of fruit or jelly liked and the juice of a
+lemon. Press through a fine sieve and serve with fritters or puddings.
+
+
+FRESH FRUIT SAUCE.
+
+Follow the above recipe, using a cupful of pure juice of the fruit
+desired and the juice of either a half or whole lemon.
+
+
+ORANGE SAUCE.
+
+Beat four egg yolks, three ounces of sugar, a teaspoonful of flour and
+the grated rind of one orange together until light, add a pint of
+boiling milk and stir over the fire until thick, taking care that it
+does not curdle, remove from the fire and add a liqueur glass of
+curaçao, and beat until light and foaming.
+
+
+BANANA SAUCE.
+
+Rub two bananas through a fine sieve. Put half a cup of granulated sugar
+in a saucepan with one cup of boiling water, add the banana pulp to it,
+let it come to a boil, and skim if necessary. Rub a heaping
+tablespoonful of butter with half a tablespoonful of flour, stir into it
+a little of the liquid, and then add to that in the saucepan; add the
+juice and grated rind of half a lemon, and it is ready to serve.
+
+
+FOAMING SAUCE.
+
+Beat to a cream a cup of sugar and a quarter of a cup of butter, and add
+to it two tablespoonfuls of wine or fruit juice, or in winter fruit
+syrup. If the latter, use only three-quarters of a cup of sugar. At
+serving time add a quarter of a cup of boiling water, stir well, then
+add the white of an egg beaten to a stiff froth. Beat until the sauce
+foams.
+
+
+HARD SAUCE.
+
+Cream one tablespoonful of butter, stir in four tablespoonfuls of
+powdered sugar and beat until very light, then add a teaspoonful of
+boiling water and beat again. Flavor to suit taste.
+
+
+SOUTHERN SAUCE.
+
+Beat four tablespoonfuls of brown sugar with two tablespoonfuls of
+butter to a cream, and add the well-beaten yolks of two eggs, set the
+bowl in a pan of hot water on the stove and stir until thick, add a
+glass of sherry, stir well and it is ready to serve.
+
+
+VANILLA SAUCE.
+
+Put a pint of rich milk in a double boiler, sweeten with two
+tablespoonfuls of granulated sugar. While the milk is coming to the
+boiling point beat the yolks of four eggs until light and creamy, add
+the hot milk to the eggs, stirring briskly, then turn it into the
+boiler, stirring rapidly until it thickens, remove from the fire, turn
+into a bowl, flavor with vanilla extract and serve very cold.
+
+
+SAUCE FOR NOODLE PUDDING.
+
+Four egg yolks, four ounces of sugar, a quarter of a cup of sherry, one
+teaspoonful of potato flour, half a cup of water, the rind of half and
+the juice of one lemon. Beat quickly over hot water until the sauce
+thickens, then serve at once.
+
+
+MAPLE SYRUP SAUCE.
+
+Half a pound of maple sugar dissolved in half a cup of cream, or rich
+milk. If the latter is used add a teaspoonful of butter.
+
+
+
+
+Savory Sauces.
+
+
+In making sauces great care should be taken to have the saucepans
+scrupulously clean and only granite-ware or porcelain-lined saucepans
+should be used, especially where there is any acid as in tomatoes or
+pickles. Never use an iron spider except for browning butter and flour
+together as they will not brown in a saucepan.
+
+
+VEGETABLE STOCK FOR SAUCES.
+
+Take any kinds of vegetables convenient, such as parsnips, celery,
+carrots, turnips, green pepper, onion, leek, parsley, celery tops,
+celery root, Jerusalem artichokes, a bay leaf, two cloves, two allspice,
+and cook in water until tender; strain, pressing all from the
+vegetables. The water Jerusalem artichokes are boiled in is valuable for
+sauces. The liquid from canned peas is also excellent. Care must be
+taken in putting the vegetables together not to let any one predominate,
+turnip especially, as it makes a sauce very bitter.
+
+
+COLORING FOR SAUCES, SOUPS, Etc.
+
+Melt a quarter of a pound of granulated sugar in a spider, cook until it
+is a very dark, rich brown, almost black, stir constantly. Great care
+must be taken that it does not burn. When done pour over it a quart of
+boiling water and let it cook until the caramel is entirely dissolved,
+pour it out and when cold strain and bottle. It will keep indefinitely
+and a tablespoonful will give color to a pint of liquid.
+
+
+OLIVE SAUCE.
+
+Melt a heaping tablespoonful of butter in a spider and when it begins to
+brown stir into it a heaping tablespoonful of flour, let it cook until
+a very dark brown, but be careful not to let it burn, then add enough
+rich vegetable stock to make a thick cream-like sauce. Have ready some
+olives--six or seven, that have been boiled a few minutes in water and
+cut from the stones, add these to the sauce, season with pepper and salt
+to taste, bring to the boiling point and serve.
+
+
+SAUCE HOLLANDAISE.
+
+One-quarter of a pound of butter, one-quarter of a cup of water,
+one-quarter of a teaspoonful of salt, the juice of a quarter of a lemon,
+a dash of cayenne, and the yolks of three eggs. Beat the butter to a
+cream and stir in the yolks of eggs, one at a time, then the lemon
+juice, salt and pepper. Set the bowl it is mixed in in a pan of boiling
+water on the fire, beating constantly with an egg beater, and when it
+begins to thicken stir in gradually the boiling water. When it is as
+thick as soft custard it is done. Great care must be taken not to let it
+remain too long on the fire or it will curdle.
+
+
+DRAWN BUTTER OR CREAM SAUCE.
+
+Melt a large heaping tablespoonful of butter and stir into it a heaping
+teaspoonful of flour, let them cook together without browning and add by
+degrees a cup of hot milk.
+
+
+CURRY SAUCE.
+
+Curry sauce is made by adding curry powder to taste to a white sauce. It
+may likewise be added to a brown sauce.
+
+
+CHEESE SAUCE.
+
+A white or cream sauce with grated Parmesan cheese added to taste.
+
+
+TOMATO SAUCE.
+
+Melt a large tablespoonful of butter in a saucepan over the fire, when
+it bubbles put into it a small onion and half a green pepper, if
+convenient, chopped very fine. Simmer gently for a few minutes, then
+stir in a heaping teaspoonful of flour, and add four nice, fresh
+tomatoes peeled and cut small--canned tomatoes may be used--a gill of
+vegetable stock, a clove and part of a bay leaf, and pepper and salt to
+taste. Let it cook gently for half an hour and press through a fine
+sieve.
+
+
+SAUCE TARTARE
+
+may be made by beating a small tablespoonful of butter to a cream,
+adding salt, pepper, dry mustard and sugar to taste and the raw yolk of
+an egg. Add a tablespoonful of olives, small cucumbers and capers
+chopped very fine and a few drops of onion juice. Serve with mock fish
+cutlets and croquettes.
+
+
+SAUCE PIQUANTE.
+
+Melt a heaping tablespoonful of butter in a spider and when it bubbles
+stir into it a heaping tablespoonful of flour, cook until it turns a
+dark brown, taking care not to let it burn, add to it enough
+well-seasoned vegetable stock to make the sauce the proper consistency,
+then pour it into a granite-ware saucepan and add one small cucumber
+pickle, two olives and a few capers, all chopped very fine; season with
+salt and pepper to taste.
+
+
+
+
+Sandwiches.
+
+
+CHEESE SANDWICHES.
+
+Half a pound of grated cheese, one tablespoonful of butter, the yolks of
+two hard-boiled eggs mashed very fine and a teaspoonful of mayonnaise
+dressing. Mix the ingredients thoroughly; butter before cutting from the
+loaf some slices of brown or white home-made bread; spread with the
+mixture and fold together.
+
+
+CELERY SANDWICHES.
+
+Use dainty little baking powder biscuits freshly baked but cold, or
+white home-made bread for these sandwiches. Only the very tender part of
+celery should be used and chopped fine and put in iced water until
+needed. Add a few chopped walnuts to the celery and enough mayonnaise
+dressing to hold them together; butter the bread before cutting from the
+loaf, spread one slice with the mixture and press another over it. If
+biscuits are used, split and butter them. They should be small and very
+thin for this purpose and browned delicately.
+
+
+NUT AND CREAM CHEESE SANDWICHES.
+
+Boston brown bread buttered on the loaf and cut in very thin slices;
+spread with a filling of cream cheese and chopped walnut meats; press a
+buttered slice over it. They may be cut in fingers, rounds or
+half-moons. The proportion is three-quarters of a cup of nuts to a
+ten-cent package of Philadelphia cream cheese. This quantity will make a
+large number of sandwiches.
+
+
+NUT SANDWICHES.
+
+Graham, rye, and Boston brown bread make very nice sandwiches. Butter
+the loaf and cut in very thin slices, sprinkle with chopped nuts and
+fold together.
+
+
+WHOLE WHEAT BREAD AND PEANUT SANDWICHES.
+
+Chop the nuts very fine, butter the bread before cutting from the loaf,
+sprinkle the nuts thickly over the butter, press two slices together.
+Boston brown bread with raisins is also nice for these sandwiches.
+
+
+OLIVE SANDWICHES.
+
+Prepare the bread and butter as for other sandwiches. It may be cut in
+squares, rounds or triangles to suit the fancy. Stone and chop as many
+Queen olives as needed and mix with them enough mayonnaise dressing to
+hold together, spread half the number of bread slices with the mixture
+and cover with the other half.
+
+Brown, rye, whole wheat or white bread may be used. Home-made is
+preferable, but it must be twelve hours old. Sandwiches may be sweet or
+savory, may be cut round, square, or in triangles.
+
+
+
+
+Sundries.
+
+
+CRACKERS AND CHEESE TOASTED.
+
+Butter some zepherettes and sprinkle thickly with grated Parmesan
+cheese, bake in a quick oven, or toast on a gridiron; serve hot.
+
+
+CRACKERS WITH CREAM CHEESE AND GUAVA JELLY.
+
+Spread zepherettes with cream cheese and dot with Guava jelly.
+
+
+WELSH RAREBIT.
+
+Half a pound of American cheese, two butter balls, two eggs, half a
+teaspoonful of mustard, a saltspoonful of salt, a dash of cayenne
+pepper, half a cup of milk and an even saltspoonful of soda. Cut the
+cheese fine, melt the butter in a chafing dish or spider, stir the
+mustard, salt and pepper with it, then add the cheese and milk; when the
+cheese is dissolved add the eggs slightly beaten and stir until it
+thickens. Serve on toast.
+
+
+CHEESE SOUFFLÉ.
+
+Melt one tablespoonful of butter in a spider, add to it a slightly
+heaping tablespoonful of flour and one cup of hot milk, half a
+teaspoonful of salt, a dash of cayenne pepper and one cup of grated
+Parmesan cheese; then add the yolks of three eggs beaten light, remove
+from the fire and let it cool; then add the whites of eggs beaten stiff,
+turn into a pudding dish, bake twenty-five minutes and serve
+immediately.
+
+
+CHEESE STRAWS.
+
+Take two ounces of flour and three ounces of Parmesan cheese grated (it
+is better to buy the cheese by the pound and have it grated at home),
+and two ounces of butter. Rub the butter into the flour, add the cheese
+and a little salt and cayenne pepper, and make into a paste with the
+yolk of an egg; roll the paste out in a sheet about an eighth of an inch
+thick and five inches wide and cut in narrow strips; bake in a hot oven
+about ten minutes.
+
+
+PÂTE À CHOU FOR SOUPS.
+
+Put a gill of milk and an ounce of butter into a saucepan over the fire;
+when it comes to the boiling point add two ounces of sifted flour; stir
+with a wooden spoon until thick and smooth, then add two eggs, one at a
+time, beating briskly; remove from the fire and spread out thin, cut in
+pieces, the size of a small bean, put them in a sieve, dredge with
+flour, shake it well and fry in boiling fat until a nice brown. Add to
+the soup after it is in the tureen.
+
+
+A FILLING FOR PATTIES.
+
+Break two eggs in a bowl, add a little salt and white pepper, a few
+drops of onion juice and four tablespoonfuls of cream, beat slightly;
+turn into a buttered tin cup, stand in a saucepan with a little boiling
+water in it on the stove, cover and cook until stiff--about three or
+four minutes--remove from the fire, turn out of the cup. When ready to
+use cut in half-inch slices and then into stars or any fancy shape
+preferred, or into dice. Make a cream sauce thicker than for other uses,
+that it may not run through the pastry; put them in the sauce, bring to
+the boiling point and fill the patties just as they are to be served.
+
+
+GRUEL OF KERNEL FLOUR OR MIDDLINGS.
+
+Put a pint of boiling water in a saucepan over the fire; mix two heaping
+teaspoonfuls of the flour with a little cold water and stir into the
+boiling water. Let it boil twenty minutes, add a little cream to it and
+salt. Very nutritious.
+
+
+KOUMYSS.
+
+Dissolve a third of a cake of compressed yeast in a little tepid water;
+take a quart of milk, fresh from the cow, or warmed to blood heat, and
+add to it a tablespoonful of sugar and the dissolved yeast. Put the
+mixture immediately in beer bottles with patent stoppers, filling to the
+neck, and let them stand for twelve hours where bread would be set to
+rise--that is, in a temperature of 68 or 70 degrees--then stand the
+bottles upside down on ice until wanted.
+
+
+HOME-MADE BAKING POWDER.
+
+Procure from a reliable druggist one-half pound of the best bicarbonate
+of soda, one pound of cream of tartar and one-half pound of Kingsford's
+cornstarch. Mix thoroughly and sift three times, put up in small tins.
+The best baking powder.
+
+
+VANILLA EXTRACT.
+
+One ounce of Mexican vanilla bean, two ounces of loaf sugar, eight
+ounces of French rose water, twenty-four ounces of alcohol 95 per cent.
+Cut up the bean and pound with the sugar in a mortar, sift and pound
+again until all is a fine powder. Mix the alcohol and rose water; put
+the vanilla in a paper filter, pour over it a little of the liquid at a
+time until all is used; filter again if not all is dissolved. Paper
+filters may be obtained at any of the large drug stores. The extract may
+be darkened by using a little caramel.
+
+
+VANILLA SUGAR.
+
+Half a pound of loaf sugar, half an ounce of Mexican vanilla beans. Cut
+the beans very fine, pound in a mortar with the sugar; sift and pound
+again until all is fine. Bottle and cork tight and keep in a dark
+place.
+
+
+SPINACH FOR COLORING.
+
+Pound some spinach in a mortar, adding a little water; squeeze through a
+cheese cloth, put in a saucepan over the fire, bring to a boil; when it
+curdles remove from the stove. Strain through a very fine sieve; what
+remains on the under part of the sieve is the coloring. It is used for
+coloring pistache ice cream, jellies, etc.
+
+
+TOMATO PASTE FOR SANDWICHES.
+
+Skin and cut small three large tomatoes, cook until tender and press
+through a sieve fine enough to retain the seeds; return to the fire, add
+two ounces of butter, two ounces of grated bread crumbs and two ounces
+of grated Parmesan cheese. When it boils stir a beaten egg quickly into
+it, remove at once from the fire. It must not boil after the egg is
+added, as it will curdle. Turn the mixture into a bowl and when cold, if
+it is not for immediate use, cover with melted butter.
+
+
+CHEESE PASTE FOR SANDWICHES.
+
+Boil two eggs hard, separate the yolks from the whites, mash the yolks
+smooth and chop the whites very fine; mix and put through a vegetable
+press, then add butter the size of a small egg and three heaping
+tablespoonfuls of grated American cheese. Beat together until it is a
+fine, smooth paste. If not salt enough add a little, and also dry
+mustard, if liked.
+
+
+
+
+Miscellaneous Recipes.
+
+
+TOOTH POWDER.
+
+Precipitated chalk, seven ounces; Florentine orris, four ounces;
+bicarbonate of soda, three ounces; powdered white Castile soap, two
+ounces; thirty drops each of oil of wintergreen and sassafras. Sift all
+together and keep in a glass jar or tin box. A very valuable recipe for
+hardening the teeth.
+
+
+JAPANESE CREAM.
+
+Four ounces of ammonia, four ounces of white Castile soap cut fine, two
+ounces of alcohol, two ounces of Price's glycerine and two ounces of
+ether. Put the soap in one quart of water over the fire; when dissolved
+add four quarts of water; when cold add the other ingredients, bottle
+and cork tight. It will keep indefinitely. It should be made of soft
+water or rain water. To wash woolens, flannels, etc., take a teacup of
+the liquid to a pail of lukewarm water, and rinse in another pail of
+water with half a cup of the cream. Iron while damp on the wrong side.
+For removing grass stains, paint, etc, use half water and half cream.
+
+
+ORANGE FLOWER LOTION FOR THE COMPLEXION.
+
+Dissolve a slightly heaping tablespoonful of Epsom salts in a pint of
+imported orange flower water (Chiris de Grasse), and add to it one
+tablespoonful of witch hazel. Apply with a soft linen cloth. Very
+refreshing in warm weather and an excellent remedy for oiliness of the
+skin.
+
+
+BAY RUM.
+
+Three-quarters of an ounce of oil of bay, one ounce of loaf sugar, one
+pint of alcohol, 95 per cent., two quarts of new New England rum and
+three pints of rectified spirits, 60 per cent. Roll the sugar until fine
+and beat into the oil of bay, add the alcohol, then the New England rum
+and spirits. Let it stand for several days in a demijohn, shaking
+occasionally; then filter through blotting paper. The filters may be
+purchased at a druggist's. Care should be taken to buy the oil at a
+reliable place.
+
+
+FINE LAVENDER WATER.
+
+Two ounces finest oil of lavender, one ounce essence of musk, one-half
+ounce essence of ambergris, one-half ounce oil of bergamot and one-half
+gallon of rectified spirits. Mix the ingredients, keep in a demijohn for
+several days, shaking occasionally. Then filter and bottle.
+
+
+GOOD HARD SOAP.
+
+Five pounds of grease, one quart and one cup of cold water, one can of
+potash, one heaping tablespoonful of borax, two tablespoonfuls of
+ammonia. Dissolve the potash in the water, then add the borax and
+ammonia and stir in the lukewarm grease slowly and continue to stir
+until it becomes as thick as thick honey; then pour into a pan to
+harden. When firm cut into cakes. Grease that is no longer fit to fry in
+is used for this soap. Strain it carefully that no particles of food are
+left in it. It makes no difference how brown the grease is, the soap
+will become white and float in water. It should be kept a month before
+using.
+
+
+POLISH FOR HARD OR STAINED WOOD FLOORS.
+
+Eight ounces of yellow beeswax, two quarts of spirits of turpentine, one
+quart of Venetian turpentine. Cut the wax in small pieces and pour the
+spirits over it--it will soon dissolve; then bottle. Apply with a
+flannel or soft cloth. It keeps the floors in excellent order.
+
+
+
+
+CONTENTS.
+
+
+    BREADS, ROLLS, Etc.
+
+                                                  PAGE
+
+    Biscuits, Beaten, No. 1                         13
+       "        "      "  2                         13
+       "      Baking Powder                         13
+       "      Cream                                 13
+    Rolls, French                                   14
+      "    Windsor                                  14
+      "    Elizabetti's                             15
+      "    Rye Flour                                15
+      "    Gluten                                   15
+      "    Parker House                             15
+    Boston Brown Bread                              16
+      "      "     "   with Raisins                 16
+      "      "     "   Stewed                       16
+    Graham Bread                                    17
+    Rye Bread                                       17
+    Quick White Bread                               17
+    Date Bread                                      17
+    Coffee Bread, No. 1                             18
+      "      "     "  2                             18
+    Norwegian Rolls and Zwieback                    18
+    Rice Muffins                                    19
+    Laplands                                        19
+    English Muffins                                 19
+    Graham Popovers                                 20
+      "    Gems                                     20
+    Gems of Kernel (Middlings) and White Flour      20
+     "   "  Rye Meal                                20
+    Corn Batter Bread                               21
+     "   Bread                                      21
+     "   Griddle Cakes                              21
+    White Bread Griddle Cakes                       22
+    Boston Brown Bread Griddle Cakes                22
+    Waffles                                         22
+    Rolls, Epicurean                                22
+    Bread from Rummer Flour                         23
+    Biscuits of Kernel or Graham Flour              23
+
+
+    EGGS.
+
+    Eggs, to soft boil                              24
+      "   "  hard boil                              24
+      "   à la Crême                                24
+      "   au Gratin                                 24
+      "   Nun's Toast                               25
+      "   à la Maître d'Hôtel                       25
+      "   Timbales of                               25
+      "   Stuffed with Mushrooms                    26
+      "   with Cream                                26
+      "   Curried                                   26
+      "   Stuffed                                   27
+      "      "    and Fried                         27
+      "   Fricasseed                                27
+      "   Chops                                     28
+    Omelet, Plain                                   28
+       "    with Cheese                             28
+       "     "   Mushrooms                          28
+       "     "   Tomatoes                           29
+    Eggs, Poached with Tomato Catsup                29
+      "      "    in Cream                          29
+      "      "    in Tomatoes                       29
+      "   in a Brown Sauce                          30
+
+
+    SOUPS.
+
+    Cream of Jerusalem Artichokes                   31
+      "   "  Asparagus                              31
+      "   "  Lima Beans                             32
+      "   "  Cauliflower                            32
+      "   "  Celery                                 33
+      "   "  Chestnuts                              33
+      "   "  Cucumbers                              33
+      "   "  Summer Squash                          34
+      "   "  Lettuce                                34
+      "   "  Mushrooms                              35
+      "   "  Green Peas                             35
+      "   "  Rice                                   36
+      "   "  Spinach                                36
+    Carrot                                          37
+    Celeriac                                        37
+    Mock Clam                                       37
+    Corn and Tomato                                 38
+    Crécy                                           38
+    Curry                                           38
+    Mock Fish                                       39
+    Norwegian Sweet                                 40
+    Onion                                           40
+    Green Pea, No. 1                                41
+      "    "    "  2                                41
+    Potato                                          41
+    Purée of Vegetables                             42
+      "   "  Turnips                                42
+    Vegetable                                       42
+    Tomato                                          43
+    Barley                                          43
+    Black Bean, with Mock Meat Balls                44
+
+
+    ENTRÉES.
+
+    Egg Border, with Rice and Curry Sauce           45
+    Rice Border, with Vegetables or hard-boiled
+      Eggs in Cream Sauce                           45
+    Mock Chicken, a Timbale of, with Sauce          45
+    Spaghettina, a Mould of                         46
+    Spinach, a Border Mould of, with Filling        47
+    Mock Codfish Balls                              48
+     "   Fish Balls, in Curry or Cream Sauce        48
+     "   Fish, (a Norwegian Dish)                   49
+     "   Meat                                       49
+    Spaghettina Chops                               50
+    Tomato Chops                                    50
+    Fried Bread, a Savory                           51
+    Mock Fish Chops                                 51
+    Spaghettina, Fricassee of                       52
+    Mushrooms, en Coquille                          52
+    Egg Plant, a Ragout of                          52
+    Patties of Puff Paste                           53
+    Rice, a Savory of (Mexican Dish)                54
+    Asparagus, a Ragout of, with Mock Meat Balls    54
+    Rice, Curried, Croquettes of                    55
+    Mock Fish Croquettes                            55
+    Walnut Croquettes                               55
+    Mushrooms, a Ragout of                          56
+    Mock Chicken Croquettes                         56
+
+
+    VEGETABLES.
+
+    Potatoes, to Boil                               57
+        "     Baked                                 57
+        "     Mashed                                58
+        "     New, with Cream Sauce                 58
+        "     Broiled                               58
+        "     à la Crême au Gratin                  58
+        "     Stuffed                               58
+        "     Fricasseed                            59
+        "     à la Duchesse                         59
+        "     Saratoga Chips                        59
+        "     French Fried                          60
+        "     à la Maître d'Hôtel                   60
+        "     Lyonnaise                             60
+        "     à la Parisienne                       60
+        "     Creamed and Browned                   60
+        "     Puff                                  61
+        "     White, Croquettes                     61
+        "     Papa                                  61
+        "     Sweet, Fried Raw                      62
+        "       "      "   Cooked                   62
+        "       "    Mashed and Browned             62
+        "       "    Croquettes                     62
+    Brussels Sprouts                                63
+    Okra and Tomatoes                               63
+    Beets                                           63
+    Peas, Purée of                                  63
+    Beans, Lima, Purée of                           64
+    Cucumbers, Purée of                             64
+        "      Stuffed                              64
+        "      Stuffed with Mushrooms               65
+    Egg Plant, Escalloped                           65
+     "    "    Stuffed                              66
+    Corn, Green, Cakes of                           67
+      "   Pudding                                   67
+      "   Green, Mock Oysters of                    67
+      "   Boiled on the Cob                         67
+      "   Curry of                                  68
+    Celeriac and Salsify, Croquettes of             68
+    Indian Curry of Vegetables                      68
+    Kohlrabi                                        69
+    Beans, Marrowfat, Baked                         69
+      "    Bayo, No. 1                              70
+      "      "    "  2                              70
+    Emparadas                                       70
+    Frijoles Fritos                                 71
+    Mushrooms, Broiled                              71
+        "      on Toast                             71
+        "      Stewed in Cream Sauce                72
+    Tomatoes Stuffed with Mushrooms, No. 1          72
+       "        "     "       "       "  2          72
+    Escalloped Tomatoes                             73
+    Tomatoes with Egg                               73
+    French Carrots in Brown Sauce                   73
+      "       "    and Peas                         73
+    Spinach Pudding                                 74
+       "    Balls                                   74
+    Tomatoes and Mushrooms                          75
+    Rice, to Boil Plain                             75
+    Cauliflower with Drawn Butter                   75
+    Escalloped Cauliflower                          76
+        "      Spaghettina                          76
+    Chestnuts, Purée of                             76
+    Beans, Dried White, Purée of                    77
+    Squash Pudding                                  77
+      "    Fritters                                 77
+    Summer Squash                                   77
+    Rice Croquettes                                 78
+    Celeriac, Fricassee of                          78
+    Turnip, Yellow, Ragout of                       78
+    Tomatoes Stuffed with Cheese                    79
+    Artichokes, Jerusalem                           79
+    Asparagus                                       79
+    Pointes d'Asperges                              79
+    Cabbage, Purple, with Chestnuts                 80
+    Parsnips, Croquettes, with Walnuts              80
+        "     Fried                                 81
+    Parsnip Fritters                                81
+    Beans, String, to cook                          81
+    Onions, Spanish, Stuffed                        81
+    Celeriac Stuffed with Spanish Sauce             82
+    Cabbage, Spring, Stewed                         83
+       "        "    in Cream Sauce                 83
+    Turnips,    "         "     "                   83
+    White Bread Balls                               84
+    Noodles                                         84
+       "    à la Ferrari                            84
+    Gnocchi à la Romaine                            85
+
+
+    SALADS.
+
+    Mayonnaise Dressing, for Salads                 86
+    Cream          "      "    "                    86
+    French         "      "    "                    87
+    Tomato Ice Salad                                87
+    Tomato Jelly Salad                              87
+    Spaghettina and Celery Salad                    88
+    Salad of Fairy Rings and Puff Ball Mushrooms    88
+    Salad of Fresh Fruit                            88
+    Cucumber Jelly                                  88
+    Walnut and Celery Salad                         89
+    Pineapple and Celery Salad                      89
+    Fruit Salad                                     90
+    Potato Salad                                    90
+    Tomatoes Stuffed with Celery                    90
+    Celeriac and Lettuce Salad                      91
+    Raw Jerusalem Artichokes and Lettuce Salad      91
+    Salad à la Macédoine                            91
+    Asparagus Salad                                 91
+    Cucumber Salad                                  91
+    Cold Slaw                                       92
+    Tomato Salad                                    92
+    Endive                                          92
+    Egg Salad                                       92
+
+
+    FRUIT DESSERTS.
+
+    Apple Betty                                     93
+      "   Charlotte                                 93
+      "   Croquettes                                93
+      "   Stewed Whole                              94
+      "   Soufflé                                   94
+      "   Custard, No. 1                            95
+      "      "      "  2                            95
+      "   Baked Dumplings of                        95
+      "   Float                                     96
+      "   Fried                                     96
+      "   Marmalade                                 96
+      "   Meringue                                  96
+      "   Pudding, No. 1                            97
+      "      "      "  2                            97
+      "   Stewed in Butter                          97
+    Apples, To Steam                                98
+       "    Scalloped                               98
+    Banana Fritters                                 98
+    Cherry Cake (a Bavarian recipe)                 99
+    Cranberry Bavarian Cream                        99
+    Fresh Fruit, A Mould of                        100
+    Mixed Fruit, A Dessert of                      100
+    Gooseberry Pudding                             100
+    Pineapple Meringue                             101
+    Prune Soufflé                                  101
+    Prunes, A Mould of                             101
+    Dried Figs, Stewed                             102
+    Rhubarb Meringue                               102
+       "    Scalloped                              102
+    Rice and Date Pudding                          103
+     "    "  Fig     "                             103
+     "    "  Raisin  "                             103
+     "    "  Prune   "                             103
+     "   Flour Pudding                             103
+     "   Soufflé                                   104
+     "   Pudding, No. 1                            104
+     "      "      "  2                            105
+     "   Omelet Soufflé                            105
+    Strawberry Shortcake, No. 1                    105
+        "          "       "  2                    106
+    Strawberries in Ladies' Locks                  106
+         "       Scalloped                         106
+    Currant Pudding                                107
+    Stewed Dates                                   107
+    Stuffed Dates                                  107
+    Tapioca and Apple Pudding                      107
+       "     "  Strawberry Jelly                   108
+       "     "  Raspberry    "                     108
+       "     "  Currant      "                     108
+    Pearl Sago and Fruit Jellies                   108
+
+
+    DESSERTS. PUDDINGS.
+
+    Bread and Butter Pudding, No. 1                108
+      "    "    "       "      "  2                109
+      "   Custard                                  109
+    Fried Bread                                    109
+    Chocolate Cream                                110
+        "     Custard                              110
+        "     Pudding                              111
+    Cottage Pudding                                111
+    Caramel Custard, Baked                         111
+    Soft-boiled Custard                            112
+    A Simple Dessert                               112
+    Ginger Cream                                   113
+    Graham Pudding                                 113
+    Nalesneky (a Russian recipe)                   113
+    Noodle Pudding                                 114
+    Paradise Pudding                               114
+    Princess Pudding                               114
+    English Plum Pudding                           115
+    Sago Soufflé                                   115
+    Semoulina Pudding                              116
+    Serniky (a Russian recipe)                     116
+    Steamed Pudding                                116
+    Sponge Cake Meringue                           117
+    Stale Cake Pudding                             117
+    Baked Tapioca Pudding                          118
+    Tapioca Cream                                  118
+    Steamed Rice                                   118
+    Rice Cake                                      118
+    Brown Bread Pudding                            119
+
+
+    ICE CREAMS AND WATER ICES.
+
+    Vanilla Ice Cream                              120
+    Coffee Ice Cream                               120
+    Strawberry Ice Cream                           120
+    Raspberry   "    "                             120
+    Walnut      "    "                             120
+    Orange      "    "                             121
+    Strawberry Water Ice                           121
+    White Currant "   "                            121
+    Pineapple     "   "                            121
+    Lemon         "   "                            121
+    Raspberry     "   "                            121
+    Frozen Pudding                                 122
+    Windsor Rock Punch                             122
+
+
+    CAKES.
+
+    Cake Making                                    123
+    Angel Cake                                     123
+    Berlinerkrands                                 124
+    Blueberry Cake                                 124
+    Cinnamon Cake                                  124
+    Cream Puffs                                    124
+    Lady Cake                                      125
+    Honey Cake (a Norwegian recipe)                125
+    Simple Fruit Cake                              125
+    Bavarian Cake                                  126
+    Pound Cake                                     126
+    Sponge Cake, No. 1                             126
+      "      "    "  2                             127
+    Corn Sponge Cake (a Spanish recipe)            127
+    Spiced Gingerbread                             127
+    Cream       "                                  128
+    Ginger Sponge Cake                             128
+    Soft Gingerbread                               128
+    Ginger Cakes                                   129
+      "    Snaps, No. 1                            129
+      "      "     "  2                            129
+    Hard Gingerbread                               129
+    Brandy Snaps                                   130
+    Pepper Nuts, No. 1                             130
+      "      "    "  2                             130
+    Tea Cakes                                      130
+    Fig Cake                                       131
+    Ginger Layer Cake                              131
+    Orange Cake                                    132
+    Pineapple Cake                                 132
+    Chocolate Layer Cake                           133
+    Poor Man's Cake (a Norwegian recipe)           133
+    Venison Cakes (a Norwegian recipe)             133
+    Seed Cakes                                     134
+    Drop   "                                       134
+    Lebkuchen                                      134
+    Macaroons (a Bavarian recipe)                  135
+    Chocolate Macaroons (a Bavarian recipe)        135
+    Soda Cakes                                     135
+    Walnut Wafers                                  136
+    Jode Cakes                                     136
+    Frosting                                       136
+    Boiled Icing                                   136
+
+
+    PIES.
+
+    Plain Pastry                                   137
+    Puff Paste                                     137
+    One Squash or Pumpkin Pie, To Make             138
+    Sweet Rissoles                                 138
+    Richmond Maids of Honor                        138
+    Cheese Cakes                                   139
+    Cocoanut Pie                                   139
+    Lemon Pie                                      139
+    Mince Meat                                     140
+
+
+    CANDIES.
+
+    Chocolate Caramels, No. 1                      141
+        "         "      "  2                      141
+        "         "      "  3                      141
+        "     Cream Peppermints                    141
+    Candy, To Pull                                 142
+    Chestnuts, Glacé                               142
+    Cocoanut Cakes                                 143
+    Hoarhound Candy                                143
+    Marshmallows                                   143
+    Nougat                                         144
+    Panoche (a Spanish recipe)                     144
+    Peppermint Drops                               144
+    Pralines                                       144
+    Vassar Fudge                                   145
+
+
+    PRESERVES.
+
+    Mixed Fruits                                   146
+    Red Currant Jam                                146
+     "     "    Jelly                              146
+     "     "    Syrup                              147
+    Black  "      "                                147
+    Cranberry Jam                                  147
+    Gooseberry Jelly                               147
+        "      Jam                                 148
+    Grape Jam                                      148
+    Pineapple Jam                                  148
+    Raspberry or Strawberry Jam                    148
+    Orange Marmalade                               148
+    Pumpkin Chips                                  149
+
+
+    PICKLES, SAUCES, Etc.
+
+    Ripe Cucumber Pickle                           150
+    Sweet Pickled Peaches                          150
+      "      "    Plums                            150
+    Spiced Currants                                150
+    Chili Sauce                                    151
+      "   Pepper Sauce                             151
+    Mustard Pickles                                151
+    Ripe Tomato Pickle                             152
+    Green  "      "                                152
+    Gooseberry Catsup                              153
+    Raspberry Vinegar                              153
+
+
+    SWEET SAUCES.
+
+    Fruit Sauce                                    154
+    Fresh Fruit Sauce                              154
+    Orange Sauce                                   154
+    Banana   "                                     154
+    Foaming  "                                     154
+    Hard     "                                     155
+    Southern "                                     155
+    Vanilla  "                                     155
+    Sauce for Noodle Pudding                       155
+    Maple Syrup Sauce                              155
+
+
+    SAVORY SAUCES.
+
+    Vegetable Stock for Sauces                     156
+    Coloring for Sauces, Soups, etc.               156
+    Olive Sauce                                    156
+    Sauce Hollandaise                              157
+    Drawn Butter or Cream Sauce                    157
+    Curry Sauce                                    157
+    Cheese  "                                      157
+    Tomato  "                                      158
+    Sauce Tartare                                  158
+    Sauce Piquante                                 158
+
+
+    SANDWICHES.
+
+    Cheese Sandwiches                              159
+    Celery     "                                   159
+    Nut and Cream Cheese Sandwiches                159
+     "  Sandwiches                                 160
+    Whole Wheat Bread and Peanut Sandwiches        160
+    Olive Sandwiches                               160
+
+
+    SUNDRIES.
+
+    Crackers and Cheese, Toasted                   161
+       "     with Cream Cheese and Guava Jelly     161
+    Welsh Rarebit                                  161
+    Cheese Soufflé                                 161
+      "    Straws                                  161
+    Pâte à Chou, for Soups                         162
+    A Filling for Patties                          162
+    Gruel of Kernel Flour or Middlings             162
+    Koumyss                                        163
+    Home-made Baking Powder                        163
+    Vanilla Extract                                163
+       "    Sugar                                  163
+    Spinach, for Coloring                          164
+    Tomato Paste, for Sandwiches                   164
+    Cheese   "     "      "                        164
+
+
+    MISCELLANEOUS RECIPES.
+
+    Tooth Powder                                   165
+    Japanese Cream                                 165
+    Orange Flower Lotion, for the Complexion       165
+    Bay Rum                                        165
+    Fine Lavender Water                            166
+    Good Hard Soap                                 166
+    Polish for Hard or Stained Wood Floors         166
+
+
+
+
+[ Transcriber's Note:
+
+  The following is a list of corrections made to the original. The first
+  line is the original line, the second the corrected one.
+
+curaçoa, and beat until light and foaming.
+curaçao, and beat until light and foaming.
+
+    Salad à la Macedoine                            91
+    Salad à la Macédoine                            91
+
+    Nalesneky (a Russian recipe.)                  113
+    Nalesneky (a Russian recipe)                   113
+]
+
+
+
+
+
+End of the Project Gutenberg EBook of The Golden Age Cook Book, by 
+Henrietta Latham Dwight
+
+*** END OF THIS PROJECT GUTENBERG EBOOK THE GOLDEN AGE COOK BOOK ***
+
+***** This file should be named 26209-8.txt or 26209-8.zip *****
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+<pre>
+
+Project Gutenberg's The Golden Age Cook Book, by Henrietta Latham Dwight
+
+This eBook is for the use of anyone anywhere at no cost and with
+almost no restrictions whatsoever.  You may copy it, give it away or
+re-use it under the terms of the Project Gutenberg License included
+with this eBook or online at www.gutenberg.org
+
+
+Title: The Golden Age Cook Book
+
+Author: Henrietta Latham Dwight
+
+Release Date: August 7, 2008 [EBook #26209]
+
+Language: English
+
+Character set encoding: ISO-8859-1
+
+*** START OF THIS PROJECT GUTENBERG EBOOK THE GOLDEN AGE COOK BOOK ***
+
+
+
+
+Produced by Colin Bell, Jana Srna and the Online Distributed
+Proofreading Team at http://www.pgdp.net (This file was
+produced from images generously made available by The
+Internet Archive/Canadian Libraries)
+
+
+
+
+
+
+</pre>
+
+
+<div id="tnote"><p class="center" style="font-weight: bold;">Transcriber's Note:</p>
+<p>Inconsistent spellings (especially in the <a href="#ToC">table of contents</a>) have been
+retained as in the original. Corrections of spelling and punctuation
+are marked <ins title="transcriber's note">like this</ins> in the text.
+The original text appears when hovering the cursor over the marked text.</p></div>
+
+<div class="front-matter">
+<h1 style="margin-top: 120px; line-height: 1.8em;"><small style="font-size: 0.7em;">THE</small><br/>
+<big class="smcap" style="font-size: 1.5em; letter-spacing: 0.1em;">Golden Age</big><br/>
+COOK&nbsp; BOOK.</h1>
+
+<div style="width: 111px; margin: 3em auto;">
+<img src="images/tp-ornament.png" width="111" height="16" alt="" title="" />
+</div>
+
+<p class="center" style="font-size: 1.2em; margin-bottom: 6em;">HENRIETTA LATHAM DWIGHT.</p>
+
+<p class="center" style="font-size: 0.9em; margin-bottom: 12em;"><span class="smcap">New York</span>:<br/>
+THE ALLIANCE PUBLISHING COMPANY,<br/>
+<span class="smcap">&ldquo;Life&rdquo; Building</span>,<br/>
+1898.</p>
+
+
+<p class="center" style="font-size: 0.9em; margin-bottom: 4em;">Copyrighted, 1898, by<br/>
+<span class="smcap">Henrietta Latham Dwight</span>.</p>
+
+<p class="center" style="font-size: 0.9em; margin-bottom: 12em;">PRESS OF THE PLIMPTON MFG. CO.,<br/>
+HARTFORD, CONN.</p>
+
+
+
+<div class="new-h2">&nbsp;</div>
+<h2>Dedication.</h2>
+
+<p class="center">TO ALL WHO ARE STRIVING TO FOLLOW THE GOLDEN<br/>
+RULE, &ldquo;TO DO UNTO OTHERS AS THEY WOULD<br/>
+HAVE OTHERS DO UNTO THEM,&rdquo; AND THUS<br/>
+EXPRESS IN THEIR EVERY-DAY LIFE<br/>
+THE CHRIST IDEAL WRITTEN<br/>
+WITHIN, IN THEIR OWN<br/>
+SOULS, THIS BOOK<br/>
+IS<br/>
+<b>Affectionately Inscribed.</b></p>
+</div>
+
+<p style="margin-top: 6em;"><i>And God said, Behold, I have given you every herb bearing
+seed, which is upon the face of all the earth, and every tree, in
+the which is the fruit of a tree yielding seed; to you it shall be
+for meat. And to every beast of the earth, and to every fowl of
+the air, and to every thing that creepeth upon the earth, wherein
+there is life, I have given every green herb for meat: and it was
+so.</i>&mdash;Genesis i., 29, 30.</p>
+
+<p><i>Thou shalt not kill.</i>&mdash;Exodus xx., 13.</p>
+
+<p><i>For that which befalleth the sons of men befalleth beasts;
+even one thing befalleth them: as the one dieth, so dieth the
+other; yea, they have all one breath; so that a man hath no preeminence
+above a beast: for all is vanity. All go unto one place;
+all are of the dust, and all turn to dust again. Who knoweth the
+spirit of man that goeth upward, and the spirit of the beast that
+goeth downward to the earth?</i>&mdash;Ecclesiastes iii., 19, 20, 21.</p>
+
+<p><i>He that killeth an ox is as if he slew a man.</i>&mdash;Isaiah lxvi., 3.</p>
+
+<p><i>Then said Daniel to Melzar [the steward], whom the prince
+of the eunuchs had set over Daniel, Hananiah, Mishael, and
+Azariah: Prove thy servants, I beseech thee, ten days; and let
+them give us pulse to eat, and water to drink. Then let our
+countenances be looked upon before thee, and the countenance
+of the children that eat of the portion of the king's meat: and
+as thou seest, deal with thy servants. So he consented to them
+in this matter, and proved them ten days. And at the end of
+ten days their countenances appeared fairer and fatter in flesh
+than all the children which did eat the portion of the king's
+meat.</i>&mdash;Daniel i., 11 to 17.</p>
+
+
+
+<div class="new-h2"><span class="pagenum"><a name="Page_5">5</a></span></div>
+<h2 class="smcap">Preface.</h2>
+
+
+<p class="no-indent dropcap"><span style="text-transform: uppercase;">I send</span> this little book out into the world, first, to aid those
+who, having decided to adopt a bloodless diet, are still
+asking how they can be nourished without flesh; second, in the
+hope of gaining something further to protect &ldquo;the speechless
+ones&rdquo; who, having come down through the centuries under
+&ldquo;the dominion of man,&rdquo; have in their eyes the mute, appealing
+look of the helpless and oppressed. Their eloquent silence
+should not ask our sympathy and aid in vain; they have a
+right, as our humble brothers, to our loving care and protection,
+and to demand justice and pity at our hands; and, as a
+part of the One Life, to&mdash;</p>
+
+<div class="poem" style="width: 26em;"><div class="stanza">
+<span class="i0">&ldquo;life, which all can take but none can give;<br /></span>
+<span class="i1">Life, which all creatures love and strive to keep;<br /></span>
+<span class="i1">Wonderful, dear, and pleasant unto each,<br /></span>
+<span class="i1">Even to the meanest; yea, a boon to all<br /></span>
+<span class="i1">Where pity is, for pity makes the world<br /></span>
+<span class="i1">Soft to the weak and noble for the strong.<br /></span>
+<span class="i1">Unto the dumb lips of the flock he lent<br /></span>
+<span class="i1">Sad, pleading words, showing how man, who prays<br /></span>
+<span class="i1">For mercy to the gods, is merciless,<br /></span>
+<span class="i1">Being as god to those; albeit all life<br /></span>
+<span class="i1">Is linked and kin, and what we slay have given<br /></span>
+<span class="i1">Meek tribute of their milk and wool, and set<br /></span>
+<span class="i1">Fast trust upon the hands which murder them.&rdquo;<br /></span>
+</div></div>
+
+<p>If the cruelty and injustice to animals are nothing to us,
+we have still another argument to offer&mdash;the brutalization of
+the men who slaughter that we may eat flesh. Mrs. Besant,
+in &ldquo;Why I Am a Food Reformer,&rdquo; says:</p>
+
+<p>&ldquo;Lately I have been in the city of Chicago&mdash;one of the
+greatest slaughter-houses of the world&mdash;where the slaughter-men,
+who are employed from early morn till late at night in the
+killing of thousands of these hapless creatures, are made a class
+<i>practically apart from their fellow-men</i>; they are marked out
+<span class="pagenum"><a name="Page_6">6</a></span>by the police <i>as the most dangerous part of the community</i>;
+amongst them are committed most crimes of violence, and
+the most ready use of the knife is found. One day I was
+speaking to an authority on this subject, and I asked him how
+it was that he knew so decidedly that most of the murders and
+the crimes with the knife were perpetrated by that particular
+class of men, and his answer was suggestive, although horrible.
+He said: &#8216;There is a peculiar turn of the knife which men
+learn to use in the slaughter-house, for, as the living creatures
+are brought to them by machinery, these men slit their throats
+as they pass by. That twist of the wrist is the characteristic
+of most crimes with the knife committed amongst our Chicago
+population.&#8217; That struck me at once as both a horrible and
+significant fact. <i>What right have people to condemn other men
+to a trade that makes them so readily take to the knife in anger;
+which marks them out as specially brutalized&mdash;brutes amongst
+their fellow-men?</i> Being constantly in the sight and the smell
+of blood, their whole nature is coarsened; accustomed to kill
+thousands of creatures, they lose all sense of reverence for
+sentient life, they grow indifferent to the suffering they continually
+see around them; accustomed to inflict pain, they grow
+callous to the sight of pain; accustomed to kill swiftly, and
+sometimes not even waiting until the creature is dead before
+the skin is stripped from it, their nerves become coarsened,
+hardened, and brutalized, and they are less men as men because
+they are slaughterers of animals. <i>And everyone who eats flesh
+meat has part in that brutalization; everyone who uses what they
+provide is guilty of this degradation of his fellow-men.</i></p>
+
+<p>&ldquo;If I may not appeal to you in the name of the animals&mdash;if
+under mistaken views you regard animals as not sharing <i>your
+kind of life</i>&mdash;then I appeal to you in the name of <i>human brotherhood</i>,
+and remind you of your duty to your fellow-men, your
+duty to your nation, which must be built up partly of the children
+of those who slaughter&mdash;who physically inherit the very
+signs of this brutalizing occupation. I ask you to recognize
+your duty as men and women who should <i>raise</i> the Race, not
+<span class="pagenum"><a name="Page_7">7</a></span><i>degrade</i> it; who should try to make it <i>divine</i>, not <i>brutal</i>; who
+should try to make it <i>pure</i>, not <i>foul</i>; and therefore, in the
+name of Human Brotherhood, I appeal to you to leave your
+own tables free from the stain of blood and your consciences
+free from the degradation of your fellow-men.&rdquo;</p>
+
+<p>That flesh-eating is not necessary to the perfect health of
+man is attested by many scientists. The following testimonies
+from some very prominent physiologists and anatomists may
+prove interesting:</p>
+
+<p>Sir Charles Bell, F. R. S.: &ldquo;It is, I think, not going too
+far to say that every fact connected with the human organization
+goes to prove that man was originally formed a frugivorous
+animal. This opinion is principally derived from the formation
+of his teeth and digestive organs, as well as from the character
+of his skin and the general structure of his limbs.&rdquo;</p>
+
+<p>Sylvester Graham, M. D.: &ldquo;Comparative anatomy proves
+that man is naturally a frugivorous animal, formed to subsist
+upon fruits, seeds, and farinaceous vegetables.&rdquo;</p>
+
+<p>Professor Wm. Lawrence, F. R. S.: &ldquo;The teeth of man
+have not the slightest resemblance to those of carnivorous
+animals; and, whether we consider the teeth, jaws, or digestive
+organs, the human structure closely resembles that of the frugivorous
+animals.&rdquo;</p>
+
+<p>Dr. Jozef Drzewiecki: &ldquo;There is no doubt that fruit and
+vegetable food purifies the blood, while meat inflames and is
+the source of many diseases, which are the punishment for
+breaking the natural law and command.&rdquo;</p>
+
+<p>Professor Vogt: &ldquo;The vegetarian diet is the most beneficial
+and agreeable to our organs, as it contains the greatest
+amount of carbon hydrates and the best proportion of albumen.&rdquo;</p>
+
+<p>Sir Henry Thompson, M. D., F. R. C. S.: &ldquo;It is a vulgar
+error to regard meat in any form as necessary to life. All that
+is necessary to the human body can be supplied by the vegetable
+kingdom.&nbsp;.&nbsp;.&nbsp;. The vegetarian can extract from his food
+all the principles necessary for the growth and support of the
+body, as well as for the production of heat and force. It must
+<span class="pagenum"><a name="Page_8">8</a></span>be admitted as a fact beyond all question that some persons
+are stronger and more healthy who live on that food. I know
+how much of the prevailing meat diet is not merely a wasteful
+extravagance, but a source of serious evil to the consumer.&rdquo;</p>
+
+<p>The following special cablegram from London to the New
+York &ldquo;Sun,&rdquo; July 3d, 1898, contains a practical illustration of
+the superiority of a vegetable diet:</p>
+
+<p>&ldquo;The vegetarians are making a great ado over the triumph
+of their theory in the long-distance test of walking endurance,
+seventy miles, in Germany, this week. The twenty-two starters
+included eight vegetarians. The distance had to be covered
+within eighteen hours. The first six to arrive were vegetarians,
+the first finishing in 14&nbsp;&frac14; hours, the second in 14&nbsp;&frac12;, the third
+in 15&nbsp;&frac12;, the fourth in 16, the fifth in 16&nbsp;&frac12;, and the sixth in
+17&nbsp;&frac12;. The last two vegetarians missed their way and walked
+five miles more. All reached the goal in splendid condition.
+Not till one hour after the last vegetarian did the first meat-eater
+appear, completely exhausted. He was the only one.
+Others dropped off after thirty-five miles.&rdquo;</p>
+
+<p>There is no question of the great economy of vegetarianism.
+Dr. Alcott, in &ldquo;Arguments for Vegetarianism,&rdquo; says:</p>
+
+<p>&ldquo;Twenty-two acres of land are needed to sustain one man
+on fresh meat. Under wheat that land will feed forty-two people;
+under oats, eighty-eight; under potatoes, maize, or rice,
+one hundred and seventy-six; under the banana, over six thousand.
+The crowded nations of the future must abandon flesh-eating
+for a diet that will feed more than tenfold people by the
+same soil, expense and labor. How rich men will be when they
+cease to toll for flesh-meat, alcohol, drugs, sickness, and war!&rdquo;</p>
+
+<div class="poem" style="width: 49em;"><div class="stanza">
+<span class="i0">&ldquo;Suffer the ox to plough, and impute his death to age and Nature's hand.<br /></span>
+<span class="i0">Let the sheep continue to yield us sheltering wool, and the goats the produce of their loaded udders.<br /></span>
+<span class="i0">Banish from among you nets and snares and painful artifices,<br /></span>
+<span class="i0">Conspire no longer against the birds, nor scare the meek deer, nor hide with fraud the crooked hook;&nbsp;.&nbsp;.&nbsp;.&nbsp;.<br /></span>
+<span class="i0">But let your mouths be empty of blood, and satisfied with pure and natural repasts.&rdquo;<a name="FNanchor_1_1" href="#Footnote_1_1" class="fnanchor">[1]</a><br /></span>
+</div></div>
+
+
+
+<div style="margin-top: 12em;"><span class="pagenum"><a name="Page_9">9</a></span></div>
+<h2 style="line-height: 1.8em; margin-bottom: 8em; font-weight: normal;"><span class="smcap">Comparative Tables</span><br/>
+<small style="font-size: 0.6em;">OF</small><br/>
+Vegetable and Animal<br/>
+FOODS.</h2>
+
+
+<div><span class="pagenum"><a name="Page_10">10</a></span></div>
+<table summary="Animal Foods" class="food">
+<caption>IN 100 PARTS.</caption>
+<tr>
+	<th style="border-left: none;">&nbsp;</th>
+	<th>Nitrogenous<br/>Matter.</th>
+	<th>Hydro-carbonate<br/>Matter.</th>
+	<th>Saline<br/>Matter.</th>
+	<th>Water.</th>
+</tr>
+<tr>
+	<td class="name">Lean beef</td>
+	<td>19.3</td>
+	<td>3.6</td>
+	<td>5.1</td>
+	<td>72.0</td>
+</tr>
+<tr>
+	<td class="name">Fat beef</td>
+	<td>14.8</td>
+	<td>29.8</td>
+	<td>4.4</td>
+	<td>51.0</td>
+</tr>
+<tr>
+	<td class="name">Lean mutton</td>
+	<td>18.3</td>
+	<td>4.9</td>
+	<td>4.8</td>
+	<td>72.0</td>
+</tr>
+<tr>
+	<td class="name">Fat mutton</td>
+	<td>12.4</td>
+	<td>31.1</td>
+	<td>3.5</td>
+	<td>53.0</td>
+</tr>
+<tr>
+	<td class="name">Veal</td>
+	<td>16.5</td>
+	<td>15.8</td>
+	<td>4.7</td>
+	<td>63.0</td>
+</tr>
+<tr>
+	<td class="name">Fat pork</td>
+	<td>9.8</td>
+	<td>48.9</td>
+	<td>2.3</td>
+	<td>39.0</td>
+</tr>
+<tr>
+	<td class="name">Dried ham</td>
+	<td>8.8</td>
+	<td>73.3</td>
+	<td>2.9</td>
+	<td>15.0</td>
+</tr>
+<tr>
+	<td class="name">Tripe</td>
+	<td>13.2</td>
+	<td>16.4</td>
+	<td>2.4</td>
+	<td>68.0</td>
+</tr>
+<tr>
+	<td class="name">White fish</td>
+	<td>18.1</td>
+	<td>2.9</td>
+	<td>1.0</td>
+	<td>78.0</td>
+</tr>
+<tr>
+	<td class="name">Red fish (salmon)</td>
+	<td>16.1</td>
+	<td>5.5</td>
+	<td>1.4</td>
+	<td>77.0</td>
+</tr>
+<tr>
+	<td class="name">Oysters</td>
+	<td>14.010</td>
+	<td>1.515</td>
+	<td>2.695</td>
+	<td>80.385</td>
+</tr>
+<tr>
+	<td class="name">Mussels</td>
+	<td>11.72</td>
+	<td>2.42</td>
+	<td>2.73</td>
+	<td>75.74</td>
+</tr>
+<tr>
+	<td class="name">White of egg</td>
+	<td>20.4</td>
+	<td>.&nbsp;.&nbsp;.&nbsp;.&nbsp;.</td>
+	<td>1.6</td>
+	<td>78.0</td>
+</tr>
+<tr>
+	<td class="name">Yolk of egg</td>
+	<td>16.0</td>
+	<td>30.7</td>
+	<td>1.3</td>
+	<td>52.0</td>
+</tr>
+<tr>
+	<td class="name">Cow's milk (lactin)</td>
+	<td>4.1</td>
+	<td>3.9</td>
+	<td>0.8</td>
+	<td>86.0</td>
+</tr>
+<tr>
+	<td class="name">Cream</td>
+	<td>2.7</td>
+	<td>26.7</td>
+	<td>1.8</td>
+	<td>66.0</td>
+</tr>
+<tr>
+	<td class="name">Butter</td>
+	<td>.&nbsp;.&nbsp;.&nbsp;.&nbsp;.</td>
+	<td>83.0</td>
+	<td>2.0</td>
+	<td>15.0</td>
+</tr>
+<tr>
+	<td class="name">Gruyere cheese</td>
+	<td>31.5</td>
+	<td>24.0</td>
+	<td>3.0</td>
+	<td>40.0</td>
+</tr>
+<tr>
+	<td class="name">Roquefort</td>
+	<td>26.52</td>
+	<td>30.14</td>
+	<td>5.07</td>
+	<td>34.55</td>
+</tr>
+<tr>
+	<td class="name">Dutch</td>
+	<td>29.43</td>
+	<td>27.54</td>
+	<td>.&nbsp;.&nbsp;.&nbsp;.&nbsp;.</td>
+	<td>36.10</td>
+</tr>
+<tr>
+	<td class="name">Chester</td>
+	<td>25.99</td>
+	<td>26.34</td>
+	<td>4.16</td>
+	<td>35.92</td>
+</tr>
+<tr>
+	<td class="name">Parmesan</td>
+	<td>44.08</td>
+	<td>15.95</td>
+	<td>5.72</td>
+	<td>27.56</td>
+</tr>
+<tr>
+	<td class="name last">Cheddar</td>
+	<td class="last">28.4</td>
+	<td class="last">31.1</td>
+	<td class="last">4.5</td>
+	<td class="last">36.0</td>
+</tr>
+</table>
+
+
+<div><span class="pagenum"><a name="Page_11">11</a></span></div>
+
+<table summary="Vegetable Foods" class="food">
+<caption>IN 100 PARTS.</caption>
+<tr>
+	<th style="border-left: none;">&nbsp;</th>
+	<th>Carbohydrates.</th>
+	<th>Nitrogenous<br/>Matter.</th>
+	<th>Hydro-carbonate<br/>Matter.</th>
+	<th>Saline<br/>Matter.</th>
+	<th>Water.</th>
+</tr>
+<tr>
+	<td class="name">Beans</td>
+	<td>55.86</td>
+	<td>30.8</td>
+	<td>2.0</td>
+	<td>3.65</td>
+	<td>8.40</td>
+</tr>
+<tr>
+	<td class="name">White haricots</td>
+	<td>55.7</td>
+	<td>25.5</td>
+	<td>2.8</td>
+	<td>3.2</td>
+	<td>9.9</td>
+</tr>
+<tr>
+	<td class="name">Dried peas</td>
+	<td>58.7</td>
+	<td>23.8</td>
+	<td>2.1</td>
+	<td>2.1</td>
+	<td>8.3</td>
+</tr>
+<tr>
+	<td class="name">Lentils</td>
+	<td>56.0</td>
+	<td>25.2</td>
+	<td>2.6</td>
+	<td>2.3</td>
+	<td>11.5</td>
+</tr>
+<tr>
+	<td class="name">Potatoes</td>
+	<td>21.9</td>
+	<td>2.50</td>
+	<td>0.11</td>
+	<td>1.26</td>
+	<td>74.0</td>
+</tr>
+<tr>
+	<td class="name">Black truffles</td>
+	<td>16.0</td>
+	<td>8.775</td>
+	<td>0.560</td>
+	<td>2.070</td>
+	<td>72.0</td>
+</tr>
+<tr>
+	<td class="name">Mushrooms</td>
+	<td>3.0</td>
+	<td>4.680</td>
+	<td>0.396</td>
+	<td>0.458</td>
+	<td>91.010</td>
+</tr>
+<tr>
+	<td class="name">Carrots</td>
+	<td>14.5</td>
+	<td>1.3</td>
+	<td>0.2</td>
+	<td>1.0</td>
+	<td>83.0</td>
+</tr>
+<tr>
+	<td class="name">Sea-kale</td>
+	<td>2.8</td>
+	<td>2.4</td>
+	<td>.&nbsp;.&nbsp;.&nbsp;.&nbsp;.</td>
+	<td>(?) 3.0</td>
+	<td>93.3</td>
+</tr>
+<tr>
+	<td class="name">Turnips</td>
+	<td>7.2</td>
+	<td>1.1</td>
+	<td>.&nbsp;.&nbsp;.&nbsp;.&nbsp;.</td>
+	<td>0.6</td>
+	<td>91.0</td>
+</tr>
+<tr>
+	<td class="name">Cabbage</td>
+	<td>5.8</td>
+	<td>2.0</td>
+	<td>0.5</td>
+	<td>0.7</td>
+	<td>91.0</td>
+</tr>
+<tr>
+	<td class="name">Garden beet</td>
+	<td>13.5</td>
+	<td>.4</td>
+	<td>.&nbsp;.&nbsp;.&nbsp;.&nbsp;.</td>
+	<td>(?) 1.0</td>
+	<td>82.2</td>
+</tr>
+<tr>
+	<td class="name">Tomato</td>
+	<td>6.0</td>
+	<td>1.4</td>
+	<td>.&nbsp;.&nbsp;.&nbsp;.&nbsp;.</td>
+	<td>(?) .8</td>
+	<td>89.8</td>
+</tr>
+<tr>
+	<td class="name">Sweet potato</td>
+	<td>26.25</td>
+	<td>1.50</td>
+	<td>0.30</td>
+	<td>2.60</td>
+	<td>67.50</td>
+</tr>
+<tr>
+	<td class="name">Water-cress</td>
+	<td>3.2</td>
+	<td>1.7</td>
+	<td>.&nbsp;.&nbsp;.&nbsp;.&nbsp;.</td>
+	<td>(?) .7</td>
+	<td>93.1</td>
+</tr>
+<tr>
+	<td class="name">Arrowroot</td>
+	<td>82.0</td>
+	<td>.&nbsp;.&nbsp;.&nbsp;.&nbsp;.</td>
+	<td>.&nbsp;.&nbsp;.&nbsp;.&nbsp;.</td>
+	<td>.&nbsp;.&nbsp;.&nbsp;.&nbsp;.</td>
+	<td>18.0</td>
+</tr>
+<tr>
+	<td class="name">Dry southern wheat</td>
+	<td>67.112</td>
+	<td>22.75</td>
+	<td>2.61</td>
+	<td>3.02</td>
+	<td>.&nbsp;.&nbsp;.&nbsp;.&nbsp;.</td>
+</tr>
+<tr>
+	<td class="name">Dry common wheat</td>
+	<td>77.05</td>
+	<td>15.25</td>
+	<td>1.95</td>
+	<td>2.75</td>
+	<td>.&nbsp;.&nbsp;.&nbsp;.&nbsp;.</td>
+</tr>
+<tr>
+	<td class="name">Oat-meal</td>
+	<td>63.8</td>
+	<td>12.6</td>
+	<td>5.6</td>
+	<td>3.0</td>
+	<td>15.0</td>
+</tr>
+<tr>
+	<td class="name">Barley-meal</td>
+	<td>74.3</td>
+	<td>6.3</td>
+	<td>2.4</td>
+	<td>2.0</td>
+	<td>15.0</td>
+</tr>
+<tr>
+	<td class="name">Rye-meal</td>
+	<td>73.2</td>
+	<td>8.0</td>
+	<td>2.0</td>
+	<td>1.8</td>
+	<td>15.0</td>
+</tr>
+<tr>
+	<td class="name">Dry maize</td>
+	<td>71.55</td>
+	<td>12.50</td>
+	<td>8.80</td>
+	<td>1.25</td>
+	<td>.&nbsp;.&nbsp;.&nbsp;.&nbsp;.</td>
+</tr>
+<tr>
+	<td class="name">Dry rice</td>
+	<td>89.65</td>
+	<td>7.55</td>
+	<td>0.80</td>
+	<td>0.90</td>
+	<td>.&nbsp;.&nbsp;.&nbsp;.&nbsp;.</td>
+</tr>
+<tr>
+	<td class="name">Buckwheat</td>
+	<td>64.90</td>
+	<td>13.10</td>
+	<td>3.0</td>
+	<td>2.50</td>
+	<td>13.0</td>
+</tr>
+<tr>
+	<td class="name">Quinoa-meal</td>
+	<td>56.80</td>
+	<td>20.0</td>
+	<td>5.0</td>
+	<td>(?) 1.0</td>
+	<td>15.0</td>
+</tr>
+<tr>
+	<td class="name">Dhoorra-meal</td>
+	<td>74.0</td>
+	<td>9.0</td>
+	<td>2.6</td>
+	<td>2.3</td>
+	<td>.&nbsp;.&nbsp;.&nbsp;.&nbsp;.</td>
+</tr>
+<tr>
+	<td class="name">Dried figs</td>
+	<td>65.9</td>
+	<td>6.1</td>
+	<td>0.9</td>
+	<td>2.3</td>
+	<td>17.5</td>
+</tr>
+<tr>
+	<td class="name">Dates</td>
+	<td>65.3</td>
+	<td>6.6</td>
+	<td>0.2</td>
+	<td>1.6</td>
+	<td>20.8</td>
+</tr>
+<tr>
+	<td class="name">Bananas</td>
+	<td>(?) 19.0</td>
+	<td>4.820</td>
+	<td>0.632</td>
+	<td>0.791</td>
+	<td>73.900</td>
+</tr>
+<tr>
+	<td class="name">Walnuts (peeled)</td>
+	<td>8.9</td>
+	<td>12.5</td>
+	<td>31.6</td>
+	<td>(?) 1.7</td>
+	<td>44.5</td>
+</tr>
+<tr>
+	<td class="name">Filberts</td>
+	<td>11.1</td>
+	<td>8.4</td>
+	<td>28.5</td>
+	<td>(?) 1.5</td>
+	<td>48.0</td>
+</tr>
+<tr>
+	<td class="name">Ground-nuts (peeled)</td>
+	<td>11.7</td>
+	<td>24.5</td>
+	<td>50.0</td>
+	<td>(?) 1.8</td>
+	<td>7.5</td>
+</tr>
+<tr>
+	<td class="name">Cocoa-nut</td>
+	<td>8.1</td>
+	<td>5.5</td>
+	<td>35.9</td>
+	<td>(?) 1.0</td>
+	<td>46.6</td>
+</tr>
+<tr>
+	<td class="name">Fresh chestnuts (peeled)</td>
+	<td>42.7</td>
+	<td>3.0</td>
+	<td>2.5</td>
+	<td>(?) 1.8</td>
+	<td>49.2</td>
+</tr>
+<tr>
+	<td class="name">Locust bean</td>
+	<td>67.9</td>
+	<td>7.1</td>
+	<td>1.1</td>
+	<td>(?) 2.9</td>
+	<td>14.6</td>
+</tr>
+<tr>
+	<td class="name">Cocoa-nibs</td>
+	<td class="last" rowspan="2">11.10</td>
+	<td class="last" rowspan="2">21.20</td>
+	<td class="last" rowspan="2">50.0</td>
+	<td class="last" rowspan="2">3.0</td>
+	<td class="last" rowspan="2">12.0</td>
+</tr>
+<tr>
+	<td class="name last">Chocolate</td>
+</tr>
+</table>
+
+<p class="center">The analyses are those of Fresenius, Letheby, Pavy, Church, and others.<br/>
+<small>From &ldquo;The Perfect Way in Diet.&rdquo;</small></p>
+
+<div class="poem" style="width: 27em; margin-top: 6em;"><div class="stanza"><span class="pagenum"><a name="Page_12">12</a></span>
+<span class="i0">&ldquo;O Golden Age, whose light is of the dawn,<br /></span>
+<span class="i1">And not of sunset, forward, not behind,<br /></span>
+<span class="i1">Flood the new heavens and earth, and with thee bring<br /></span>
+<span class="i1">All the old virtues, whatsoever things<br /></span>
+<span class="i1">Are pure and honest and of good repute,<br /></span>
+<span class="i1">But add thereto whatever bard has sung<br /></span>
+<span class="i1">Or seer has told of when in trance or dream<br /></span>
+<span class="i1">They saw the Happy Isles of prophecy!<br /></span>
+<span class="i1">Let Justice hold her scale, and Truth divide<br /></span>
+<span class="i1">Between the right and wrong; but give the heart<br /></span>
+<span class="i1">The freedom of its fair inheritance.&rdquo;<br /></span>
+</div><div class="right" style="padding-right: 2em;">&mdash;<span class="smcap">Whittier.</span>
+</div></div>
+
+
+
+<div class="new-h2"><span class="pagenum"><a name="Page_13">13</a></span></div>
+<h2>Bread, Biscuit, and Rolls.</h2>
+
+
+<div class="new-h3"></div>
+<h3><a name="BEATEN_BISCUIT-1">BEATEN BISCUIT.&mdash;No. 1.</a></h3>
+
+<p>One quart of flour, two teaspoonfuls of baking
+powder sifted with the flour, a quarter of a teaspoonful
+of salt, a large heaping tablespoonful of butter,
+milk enough to make a stiff dough. Beat with
+a rolling pin or in a biscuit-beater for ten or fifteen
+minutes until the dough blisters. Roll out about
+half an inch thick or less, prick well with a fork and
+bake in a quick oven.</p>
+
+
+<div class="new-h3"></div>
+<h3><a name="BEATEN_BISCUIT-2">BEATEN BISCUIT.&mdash;No. 2.</a></h3>
+
+<p>Two quarts of flour, three ounces of butter, a
+little salt and enough water to make a stiff dough.
+Beat with a rolling pin or in a biscuit-beater twenty
+minutes until the dough blisters or snaps. Roll out
+about half an inch thick, prick well with a fork and
+bake in a quick oven. This dough rolled very thin,
+cut with a large cutter, pricked well and baked in a
+quick oven makes delicious wafers to serve with tea
+or chocolate.</p>
+
+
+<div class="new-h3"></div>
+<h3><a name="BAKING-POWDER_BISCUIT">BAKING-POWDER BISCUIT.</a></h3>
+
+<p>One quart of sifted flour, three-quarters of a cup
+of butter, two heaping teaspoonfuls of baking powder,
+one teaspoonful of salt, enough milk to make a
+soft dough. Do not handle any more than is necessary.
+Roll thin, cut in small biscuits, prick with a
+fork and bake in a quick oven.</p>
+
+
+<div class="new-h3"></div>
+<h3><a name="CREAM_BISCUIT">CREAM BISCUIT.</a></h3>
+
+<p>One quart of flour sifted, two rounded teaspoonfuls
+of Cleveland's baking powder, two cupfuls of
+<span class="pagenum"><a name="Page_14">14</a></span>cream and a little salt. Mix, roll out about a quarter
+of an inch thick, cut with a small biscuit-cutter,
+prick with a fork and bake fifteen or twenty minutes
+in a quick oven.</p>
+
+
+<div class="new-h3"></div>
+<h3><a name="FRENCH_ROLLS">FRENCH ROLLS.</a></h3>
+
+<p>Two quarts of sifted flour, a pint of warm milk,
+half a cup of butter melted in the milk, a quarter of
+a cup of sugar, three or four eggs beaten light, a little
+salt, a half cake of compressed yeast, dissolved in a
+little warm milk. Make a batter of the milk and
+flour, add the eggs and sugar, beat hard for fifteen
+minutes. Cover the pan and set to rise, over night
+if for luncheon, in the morning if for tea. Knead
+well, but do not add any more flour. Make them
+into shape and let them rise again until light. Bake
+about fifteen minutes in a quick oven. For buns add
+cinnamon. Sift the flour before measuring, and
+measure lightly.</p>
+
+
+<div class="new-h3"></div>
+<h3><a name="RAISED_FINGER-ROLLS">RAISED FINGER-ROLLS.</a></h3>
+
+<p>Half a pint of milk, half a pint of water, one-third
+of a compressed yeast cake, one teaspoonful of
+sugar, two teaspoonfuls of butter, one teaspoonful
+of salt. Dissolve the yeast cake in a little tepid
+water, mix as usual, make into a soft dough at night,
+bake for breakfast or luncheon.</p>
+
+
+<div class="new-h3"></div>
+<h3><a name="WINDSOR_ROLLS">WINDSOR ROLLS.</a></h3>
+
+<p>Melt half a cup of butter in three-quarters of a
+pint of warm milk, dissolve one cake of compressed
+yeast in a little tepid milk, stir together and add a
+teaspoonful of salt and enough flour to make like
+bread dough, set to rise in a warm place. It will rise
+in about two hours. Roll out the dough, using as
+little flour as possible to keep it from sticking, and
+cut with a biscuit-cutter, or mould with the hands
+into rolls, put them in pans, and set on the shelf over
+<span class="pagenum"><a name="Page_15">15</a></span>the range to rise about ten or fifteen minutes. Bake
+fifteen or twenty minutes.</p>
+
+
+<div class="new-h3"></div>
+<h3><a name="ELIZABETTI_ROLLS">ELIZABETTI ROLLS.</a></h3>
+
+<p>One cup of sweet milk, half a yeast cake, an even
+tablespoonful of butter, two teaspoonfuls of sugar,
+and one of salt, and flour enough to make as stiff as
+bread dough. Scald the milk and melt the butter in
+it, when lukewarm dissolve the yeast cake, sugar and
+salt and stir the flour in until as thick as bread
+dough. Set to rise over night. In the morning roll
+thin, cut with a biscuit-cutter, put a tiny lump of
+butter on each biscuit, fold in half, set to rise again,
+and when light bake about twenty minutes in a
+moderate oven. This quantity will make twenty-four
+rolls.</p>
+
+
+<div class="new-h3"></div>
+<h3><a name="RYE_ROLLS">RYE ROLLS.</a></h3>
+
+<p>Take in the morning from rye bread dough one
+cupful, add to it a tablespoonful of Porto Rico molasses,
+one tablespoonful of sour cream, one even
+tablespoonful of butter. Bake in cups, half fill them,
+set in a warm place to rise for three-quarters of an
+hour, and bake fifteen minutes. This quantity will
+make eight.</p>
+
+
+<div class="new-h3"></div>
+<h3><a name="GLUTEN_ROLLS">GLUTEN ROLLS.</a></h3>
+
+<p>Three cups of kernel flour, two even tablespoonfuls
+of baking powder, half a teaspoonful of salt,
+two cups of milk. Mix the flour, salt and baking
+powder together, then stir in the milk, beat well. If
+baked in iron roll pans heat them well, brush with
+butter; if granite ware, only grease them. This
+quantity will make sixteen rolls. Bake from twenty
+to twenty-five minutes.</p>
+
+
+<div class="new-h3"></div>
+<h3><a name="PARKER_HOUSE_ROLLS">PARKER HOUSE ROLLS.</a></h3>
+
+<p>Sift two cups of flour with half a teaspoonful of
+salt and one teaspoonful of sugar, then add a cup of
+<span class="pagenum"><a name="Page_16">16</a></span>tepid water in which a cake of compressed yeast has
+been dissolved, two tablespoonfuls of melted butter;
+when mixed break in one egg and add flour enough
+to make a soft dough. Knead well, beating the
+dough upon the board. Set to rise in a warm place,
+when light knead again, adding only enough flour to
+keep from sticking to the board, roll out about half
+an inch thick, cut with a biscuit-cutter, brush with
+melted butter, fold in half and set to rise again.
+These rolls can be set at noon if for tea, or in the
+morning if for luncheon, or they can be made up at
+night for breakfast, when use only half a yeast cake.
+This dough can be moulded into small, oblong rolls
+for afternoon teas.</p>
+
+
+<div class="new-h3"></div>
+<h3><a name="BOSTON_BROWN_BREAD">BOSTON BROWN BREAD.</a></h3>
+
+<p>One cup of yellow corn meal, one cup and a half
+of Graham flour, an even teaspoonful of salt, an even
+teaspoonful of soda, two cups of sour milk, half a
+cup of Porto Rico molasses, and butter the size of a
+large walnut. Sift the corn meal and soda together,
+add the Graham flour and salt, then the milk and
+molasses, melt the butter and stir in at the last.
+Butter a brown bread mould, pour in the mixture,
+steam for three hours, keep the water steadily boiling,
+remove the cover of the mould, and bake twenty
+minutes in the oven to form a crust.</p>
+
+
+<div class="new-h3"></div>
+<h3><a name="BOSTON_BROWN_BREAD_WITH_RAISINS">BOSTON BROWN BREAD WITH RAISINS.</a></h3>
+
+<p>Follow the <a href="#BOSTON_BROWN_BREAD">preceding recipe</a>, adding a cup of raisins
+stoned and slightly chopped. Very nice for nut
+sandwiches and stewed bread.</p>
+
+
+<div class="new-h3"></div>
+<h3><a name="BOSTON_BROWN_BREAD_STEWED">BOSTON BROWN BREAD STEWED.</a></h3>
+
+<p>Cut the bread into dice, and when the milk boils
+add the bread and stew gently fifteen minutes. The
+proportion is about a cup of milk to one of bread.</p>
+
+
+<div class="new-h3"><span class="pagenum"><a name="Page_17">17</a></span></div>
+<h3><a name="GRAHAM_BREAD">GRAHAM BREAD.</a></h3>
+
+<p>Half a pint of milk, half a pint of water, a pint
+and a half of white flour, an even teaspoonful of salt,
+half a yeast cake dissolved in tepid water. Scald the
+milk and add the half pint of boiling water, set away
+to cool. Put the flour into the bread pan, add milk
+and water when lukewarm and the dissolved yeast;
+beat well. In the morning add half a cup of Porto
+Rico molasses and Graham flour enough to knead
+well, let it rise for three hours, knead again, make
+into loaves and set in a warm place to rise. When
+light bake in a moderate oven nearly an hour.</p>
+
+
+<div class="new-h3"></div>
+<h3><a name="RYE_BREAD">RYE BREAD.</a></h3>
+
+<p>Dissolve half a yeast cake, two heaping teaspoonfuls
+of sugar and one of salt in a cup and a
+third of tepid water, then stir into it a pint of white
+flour, and when smooth add enough rye flour to
+make a dough rather stiffer than that of white
+bread. Knead thoroughly about fifteen minutes and
+set to rise. In the morning make into a loaf and put
+in a crusty bread pan.</p>
+
+
+<div class="new-h3"></div>
+<h3><a name="QUICK_WHITE_BREAD">QUICK WHITE BREAD.</a></h3>
+
+<p>Three pints of flour, an even teaspoonful of salt,
+two cakes of compressed yeast dissolved in tepid
+water and enough milk to make a soft dough. Set
+in the morning,&mdash;it will require about an hour and a
+half to rise, and, after making into loaves, about ten
+minutes.</p>
+
+
+<div class="new-h3"></div>
+<h3><a name="DATE_BREAD">DATE BREAD.</a></h3>
+
+<p>Break the dates apart, wash and drain them in a
+colander, shake them well, set in a warm place to
+dry. Stone and chop enough to make a cupful, and
+knead into a loaf of white bread just before setting
+to rise for the last time.</p>
+
+
+<div class="new-h3"><span class="pagenum"><a name="Page_18">18</a></span></div>
+<h3><a name="COFFEE_BREAD-1">COFFEE BREAD.&mdash;No. 1.</a></h3>
+
+<p>One pound of flour, two eggs, six tablespoonfuls
+of melted butter, six ounces of sugar, a teaspoonful
+of soda, a teaspoonful of cream of tartar mixed dry
+in the flour, and one cup and a half of milk. Beat
+the butter and sugar together, add the eggs well
+beaten, a few grains of cardamom, half a cupful of
+raisins seeded, and a tablespoonful of citron cut fine,
+if liked, then add the milk and flour. Bake in crusty
+bread pans or shallow pans, as convenient.</p>
+
+
+<div class="new-h3"></div>
+<h3><a name="COFFEE_BREAD-2">COFFEE BREAD.&mdash;No. 2.</a></h3>
+
+<p>Half a pound of flour, one egg, two teaspoonfuls
+of sugar, a small pinch of salt, three tablespoonfuls of
+melted butter, three-quarters of a cup of milk, one
+even teaspoonful of soda, two scant teaspoonfuls of
+cream of tartar. Mix and bake in a crusty bread
+pan in a good oven, not too quick, from twenty to
+twenty-five minutes.</p>
+
+
+<div class="new-h3"></div>
+<h3><a name="NORWEGIAN_ROLLS">NORWEGIAN ROLLS.</a></h3>
+
+<p>Two pounds and a half of flour, a pint and a half
+of milk, half a pound of butter, six ounces of sugar,
+one even teaspoonful of cardamom seeds pounded fine,
+and one cake of compressed yeast. Melt the butter
+in the milk, mix the sugar, flour and cardamom
+together and stir the butter and milk into it with
+the yeast cake dissolved in a little milk, mix thoroughly
+and set to rise. When it is nicely raised, roll
+out the dough and cut with a biscuit-cutter, put in
+pans to rise again,&mdash;if they can be raised over steam
+it is better. When light bake in a quick oven. If
+zwieback are wanted, cut the biscuit in half when
+cold and set them in the oven to brown. If wanted
+very nice, brush each half over with white of egg and
+sprinkle with sugar and chopped almonds. The cardamom
+seed may be omitted if not liked.</p>
+
+
+<div class="new-h3"><span class="pagenum"><a name="Page_19">19</a></span></div>
+<h3><a name="RICE_MUFFINS">RICE MUFFINS.</a></h3>
+
+<p>Boil a scant half cup of rice in salted water half
+an hour, drain well, and measure out four heaping
+tablespoonfuls of it into a mixing bowl. Stir into it
+while hot a heaping tablespoonful of butter. Beat
+one egg light, add to the rice and butter with a little
+salt, sift half a pint of flour with half a teaspoonful
+of baking powder, and stir in alternately with half a
+pint of milk. Pour the mixture into muffin rings or
+gem pans, which must be heated thoroughly and well
+buttered. Bake about twenty minutes.</p>
+
+
+<div class="new-h3"></div>
+<h3><a name="LAPLANDS">LAPLANDS.</a></h3>
+
+<p>Half a pint of flour, half a pint of rich milk, a
+quarter of a teaspoonful of salt, three eggs beaten
+separately and very light. Mix the flour, salt and
+milk together, then the yolks of eggs, and lastly the
+whites of eggs beaten to a stiff froth. Have a gem
+pan very hot, butter well and fill with the batter and
+bake in a quick oven twelve to fifteen minutes. This
+quantity will make fourteen gems.</p>
+
+
+<div class="new-h3"></div>
+<h3><a name="ENGLISH_MUFFINS">ENGLISH MUFFINS.</a></h3>
+
+<p>Half a pint of hot milk, half a pint of hot water,
+half a yeast cake, an even teaspoonful of salt and
+one of sugar, and about a pound and a half of white
+flour. Dissolve the yeast cake in a little tepid water
+and add to the batter when lukewarm. The milk
+and water mixed must be stirred into the flour while
+hot. Beat the batter very hard, ten or fifteen minutes;
+it should be a soft dough. Set to rise over
+night. Flour the board well, drop the dough in large
+spoonfuls in the flour, flatten with the hands and
+form into shape. Let them rise on the board in a
+warm place, and when light bake on a griddle,
+heated only half as hot as for griddle cakes. Flour
+the muffins and bake slowly on one side six minutes;
+<span class="pagenum"><a name="Page_20">20</a></span>then turn and bake the same on the other side. They
+are very nice split and toasted and buttered immediately
+and put together again.</p>
+
+
+<div class="new-h3"></div>
+<h3><a name="GRAHAM_POPOVERS">GRAHAM POPOVERS.</a></h3>
+
+<p>Beat three eggs very light, and add to them one
+tablespoonful of sugar, one pint of milk, a saltspoonful
+of salt. Put in a mixing bowl half a pint each of
+Graham and white flour, stir the eggs and milk gradually
+into this and beat until perfectly smooth. Then
+add one tablespoonful of melted butter and beat
+again for some minutes. Brush the cups over with
+melted butter; if they are of iron heat them, half fill
+with the batter and bake in a quick oven fifty minutes
+at least.</p>
+
+
+<div class="new-h3"></div>
+<h3><a name="GRAHAM_GEMS">GRAHAM GEMS.</a></h3>
+
+<p>To one quart of sweet milk, four cups of Graham
+flour, a teaspoonful of salt. Stir together and beat
+well, the longer the better. Have the gem pans very
+hot, brush well with butter, half fill them with the
+batter and bake thirty-five minutes.</p>
+
+
+<div class="new-h3"></div>
+<h3><a name="GEMS_OF_KERNEL_AND_WHITE_FLOUR">GEMS OF KERNEL (Middlings) AND WHITE FLOUR.</a></h3>
+
+<p>Two cups of kernel flour, two cups of white flour,
+four cups of milk or two of milk and two of water,
+one egg; a little salt, a heaping teaspoonful of sugar,
+two teaspoonfuls of baking powder, two large tablespoonfuls
+of melted butter. Beat the egg very light
+in a bowl, add the sugar and salt, the milk and butter,
+sift the flour together and beat the batter hard
+for a few minutes. Have the iron gem pans very hot,
+butter and fill, and bake them in a good, quick oven
+not less than thirty-five minutes.</p>
+
+
+<div class="new-h3"></div>
+<h3><a name="GEMS_OF_RYE_MEAL">GEMS OF RYE MEAL.</a></h3>
+
+<p>Mix together three-quarters of a cup of rye meal
+and a quarter of a cup of white flour and a saltspoonful
+<span class="pagenum"><a name="Page_21">21</a></span>of salt. Beat two egg yolks and stir into
+it a cup of sweet milk and one tablespoonful of granulated
+sugar, add this to the rye meal and flour, beat
+hard, then add the whites of two eggs beaten to a
+stiff froth. Heat the iron gem pans, brush with butter
+and bake thirty-five to forty minutes.</p>
+
+
+<div class="new-h3"></div>
+<h3><a name="CORN_BATTER_BREAD">CORN BATTER BREAD.</a></h3>
+
+<p>Pour a pint of boiling milk over four heaping
+tablespoonfuls of yellow corn meal, add a heaping
+teaspoonful of butter, a heaping teaspoonful of
+sugar, and a little salt. Beat the yolks of three eggs
+to a cream and add to the batter, then the whites of
+three eggs beaten to a stiff froth. Butter a pudding
+dish, turn the mixture into it and bake from twenty-five
+to thirty minutes. Serve immediately in the
+dish in which it is baked.</p>
+
+
+<div class="new-h3"></div>
+<h3><a name="CORN_BREAD">CORN BREAD.</a></h3>
+
+<p>Put half a pint of yellow corn meal in a mixing
+bowl, pour over it one pint of rich, sweet milk.
+When cold add two tablespoonfuls of melted butter,
+half a teaspoonful of salt, one teaspoonful of sugar
+and four eggs beaten separately, the whites beaten
+to a stiff froth and added at the last. Pour into a
+well-buttered shallow pan and bake about half an
+hour in a good oven.</p>
+
+
+<div class="new-h3"></div>
+<h3><a name="CORN_GRIDDLE_CAKES">CORN GRIDDLE CAKES.</a></h3>
+
+<p>One cup of yellow corn meal in a mixing bowl,
+pour over it three cups of boiling milk. When cold
+add two tablespoonfuls of melted butter, two teaspoonfuls
+of sugar, one teaspoonful of salt. Sift one
+teaspoonful of cream of tartar and half a teaspoonful
+of soda with half a cup of white flour, add to
+the batter and at the last mix in two well-beaten
+eggs.</p>
+
+
+<div class="new-h3"><span class="pagenum"><a name="Page_22">22</a></span></div>
+<h3><a name="WHITE_BREAD_GRIDDLE_CAKES">WHITE BREAD GRIDDLE CAKES.</a></h3>
+
+<p>Chop as much stale bread as will measure two
+cupfuls, put it into a bowl and pour over it a cupful
+of sweet, rich milk, let it soak for an hour. When
+ready to bake the cakes, mash the bread in the milk
+with a wooden spoon, add a heaping teaspoonful of
+sugar, a teaspoonful of salt, two tablespoonfuls of
+melted butter, two well-beaten eggs, sift into the
+mixture a cupful of white flour and an even teaspoonful
+of soda, stir well together, then add a cupful
+of sour milk and bake on a griddle.</p>
+
+
+<div class="new-h3"></div>
+<h3><a name="BOSTON_BROWN_BREAD_GRIDDLE_CAKES">BOSTON BROWN BREAD GRIDDLE CAKES.</a></h3>
+
+<p>Crumble enough Boston brown bread to make
+two cupfuls, pour over it a cup of sweet milk, soak
+an hour. Then mash fine in the milk, add two tablespoonfuls
+of melted butter, an even teaspoonful of
+salt, two well-beaten eggs, and sift into the mixture
+a cupful of white flour and a heaping teaspoonful of
+baking powder, beat well; then add a scant half cup
+of milk and bake as other griddle cakes.</p>
+
+
+<div class="new-h3"></div>
+<h3><a name="WAFFLES">WAFFLES.</a></h3>
+
+<p>Put a quart of milk to warm, melt a quarter of
+a pound of butter in it and stir in a teaspoonful of
+salt. When cold add a pint of sifted flour, four eggs,
+the whites and yolks beaten separately, and just
+before baking stir in two teaspoonfuls of baking
+powder.</p>
+
+
+<div class="new-h3"></div>
+<h3><a name="EPICUREAN_ROLLS">EPICUREAN ROLLS.</a></h3>
+
+<p>Boil several potatoes and put them through a
+vegetable press or else grate them, measure one cupful,
+one tablespoonful of sugar, half a yeast cake dissolved
+in half a cup of tepid water, half a pint of
+milk, half a cup of butter, one egg beaten separately,
+half a teaspoonful of salt, and flour enough to make
+a soft dough. Set to rise at night. Pour a third of
+<span class="pagenum"><a name="Page_23">23</a></span>a cup of boiling water over the potato, salt and
+sugar. Beat smooth, and when tepid add the yeast,
+cover and set away to rise. In the morning bring
+the milk to a boil, and melt the butter in it; when
+cool enough add the beaten yolk and stir all into
+the potato sponge, beat the white of egg to a stiff
+froth and add to the other ingredients, with flour
+enough to make a soft dough; knead well and let it
+rise again; when very light roll out about half an
+inch thick, cut with a round biscuit-cutter, prick
+them with a fork, put in pans for a short time to rise
+and bake from fifteen to twenty minutes. The most
+delicate and delicious of rolls.</p>
+
+
+<div class="new-h3"></div>
+<h3><a name="BREAD_FROM_RUMMER_FLOUR">BREAD FROM RUMMER FLOUR.</a></h3>
+
+<p>Two quarts of improved Graham flour, half a
+pint of boiling water, half a pint of lukewarm water,
+one-fourth of a yeast cake dissolved in half a pint of
+lukewarm water, one tablespoonful of granulated
+sugar added when kneading the dough, one teaspoonful
+of salt. Put the salt in the flour, make a
+hole, pour in the boiling water, then the lukewarm
+water, and last the yeast. Knead well at night at
+least fifteen minutes, set to rise. In the morning
+mould into loaves, let it rise until very light and
+bake until well done.</p>
+
+
+<div class="new-h3"></div>
+<h3><a name="BISCUITS_OF_KERNEL_OR_GRAHAM_FLOUR">BISCUITS OF KERNEL OR GRAHAM FLOUR.</a></h3>
+
+<p>Follow the recipe for <a href="#BAKING-POWDER_BISCUIT">baking powder biscuits</a>,
+using kernel or Graham flour instead of white flour.
+If Graham is used sift twice before adding the baking
+powder. Roll thin, cut with a biscuit-cutter, prick
+with a fork and bake in a quick oven.</p>
+
+
+
+<div class="new-h2"><span class="pagenum"><a name="Page_24">24</a></span></div>
+<h2>Eggs.</h2>
+
+
+<div class="new-h3"></div>
+<h3><a name="TO_SOFT_BOIL_EGGS">TO SOFT BOIL EGGS.</a></h3>
+
+<p>Cover the eggs with cold water in a saucepan,
+place over the fire, and when the water comes to the
+boiling point the eggs are perfectly cooked; remove
+at once and serve.</p>
+
+
+<div class="new-h3"></div>
+<h3><a name="TO_HARD_BOIL_EGGS">TO HARD BOIL EGGS.</a></h3>
+
+<p>Put the eggs in boiling water and boil hard for
+ten minutes, set them where they will boil gently for
+ten minutes more, then remove from the fire. Eggs
+boiled in this way will be tender and digestible.</p>
+
+
+<div class="new-h3"></div>
+<h3><a name="EGGS_A_LA_CREME">EGGS &Agrave; LA CR&Ecirc;ME.</a></h3>
+
+<p>Boil twelve eggs fifteen minutes. Line a dish
+with very thin slices of bread and fill with layer of
+eggs cut in slices, strewing them with a little grated
+bread, pepper and salt; rub a quarter of a pound of
+butter with two tablespoonfuls of flour, put it in a
+saucepan with a tablespoonful of chopped parsley, a
+little onion grated, salt, pepper and half a pint of
+milk or cream; when hot pour over the eggs; cover
+the top with grated bread crumbs and put it in the
+oven, let it heat thoroughly and brown.</p>
+
+
+<div class="new-h3"></div>
+<h3><a name="EGGS_AU_GRATIN">EGGS AU GRATIN.</a></h3>
+
+<p>Boil twelve eggs hard, shell and cut them in slices
+and lay them in a deep dish in close circular rows;
+make a sauce of a tablespoonful of butter, the yolks
+of four eggs, a little grated cheese, and half a pint of
+milk; stir this over the fire until it thickens, pour
+it over the eggs, strew some bread crumbs on top
+and bake for ten minutes.</p>
+
+
+<div class="new-h3"><span class="pagenum"><a name="Page_25">25</a></span></div>
+<h3><a name="NUNS_TOAST">NUN'S TOAST.</a></h3>
+
+<p>Cut four or five hard boiled eggs into thin slices;
+put a piece of butter half the size of an egg in a
+saucepan, and when it begins to bubble add a teaspoonful
+of grated onion; let it cook a little without
+taking color, then stir in a teaspoonful of flour and a
+cupful of milk and stir until smooth; add pepper and
+salt to taste, then put in the slices of egg and let
+them get hot. Have ready some neatly trimmed
+slices of buttered toast, pour the mixture over them
+and serve at once.</p>
+
+
+<div class="new-h3"></div>
+<h3><a name="EGGS_A_LA_MAITRE_DHOTEL">EGGS &Agrave; LA MA&Icirc;TRE D'H&Ocirc;TEL.</a></h3>
+
+<p>One-quarter of a pound of fresh butter, half a
+pint of milk, one tablespoonful of flour, one tablespoonful
+of minced parsley, half a teaspoonful of
+onion juice, one-fourth of a teaspoonful of white
+pepper, salt to taste, the juice of half a lemon, and
+eight hard boiled eggs. Stir the flour and half of the
+butter in a saucepan over the fire until the mixture
+thickens, stir in the milk; when hot add the pepper
+and let it simmer a minute; cream the rest of the
+butter and beat in the lemon, onion juice and parsley;
+cut the eggs in quarters lengthwise, add the
+creamed butter to that in the saucepan, allow it to
+heat thoroughly, pour over the eggs and serve.</p>
+
+
+<div class="new-h3"></div>
+<h3><a name="EGG_TIMBALES">EGG TIMBALES.</a></h3>
+
+<p>For six persons use half a dozen eggs, three gills
+of milk, one teaspoonful of salt, one-eighth of a teaspoonful
+of pepper, one teaspoonful of chopped parsley,
+and one-fourth of a teaspoonful of onion juice, if
+liked. Break the eggs into a bowl and beat well with
+a fork, then add the seasoning and beat for a minute
+longer; now add the milk and stir well; butter well
+medium sized timbale moulds, one for each person,
+pour the mixture into them; put the moulds in a
+<span class="pagenum"><a name="Page_26">26</a></span>deep pan and pour in enough hot water to come
+almost to the top of the moulds. Place in a moderate
+oven and cook until firm in the center&mdash;for about
+twenty minutes&mdash;then turn out on a warm dish and
+pour cream or tomato sauce around them.</p>
+
+
+<div class="new-h3"></div>
+<h3><a name="EGGS_STUFFED_WITH_MUSHROOMS">EGGS STUFFED WITH MUSHROOMS.</a></h3>
+
+<p>Boil half a dozen eggs hard; when done pour
+cold water over them, shell and cut in half lengthwise;
+take out the yolks, mash them and add three
+ounces of fresh mushrooms that have been chopped
+very fine and cooked tender in a teaspoonful of
+butter; season with salt and pepper to taste and
+stir in a dessertspoonful of cream, mix thoroughly.
+Fill the whites with this mixture, rounding the top
+to the shape and size of a whole yolk; sift some fine
+bread crumbs over the top and tiny bits of butter,
+brown a moment in the oven. Arrange on a dish and
+pour a white sauce around them in which an ounce
+of chopped and cooked mushrooms has been stirred,
+garnish with parsley and serve.</p>
+
+
+<div class="new-h3"></div>
+<h3><a name="EGGS_WITH_CREAM">EGGS WITH CREAM.</a></h3>
+
+<p>Melt a small lump of butter in a shallow baking
+dish and break into it carefully six eggs, pour over
+them a third of a cup of boiling cream, place in a
+very quick oven long enough to set the whites of
+eggs and serve at once in the dish in which they are
+baked. Two or three minutes will cook them.</p>
+
+
+<div class="new-h3"></div>
+<h3><a name="CURRIED_EGGS">CURRIED EGGS.</a></h3>
+
+<p>Boil six eggs hard, cut in half lengthwise, make a
+white sauce and stir into it a heaping teaspoonful of
+curry powder; put the eggs carefully into this sauce,
+heat thoroughly, lift them out and place in the center
+of a dish. Arrange boiled rice around them, pour the
+sauce over the eggs, garnish with parsley and serve.</p>
+
+
+<div class="new-h3"><span class="pagenum"><a name="Page_27">27</a></span></div>
+<h3><a name="STUFFED_EGGS">STUFFED EGGS.</a></h3>
+
+<p>Boil six eggs hard, cut in half lengthwise, take
+out the yolks and mash them very fine; put aside a
+heaping teaspoonful of it, add to the rest two teaspoonfuls
+of butter, three teaspoonfuls of rich cream,
+a few drops of onion juice, and salt and pepper to
+taste; mix well, fill the whites of eggs, rounding the
+top of each to the size of a whole egg. Make a white
+sauce as follows: Rub a heaping tablespoonful of
+butter into half a tablespoonful of flour, and stir into
+it a cup of boiling milk; when it is smooth and thick
+put the eggs into it carefully, when hot take them
+out, arrange daintily on a platter, pour the sauce
+around them, sprinkle the teaspoonful of the yolk
+reserved over them, garnish with parsley and serve.</p>
+
+
+<div class="new-h3"></div>
+<h3><a name="FRIED_STUFFED_EGGS">FRIED STUFFED EGGS.</a></h3>
+
+<p>Prepare the eggs as in the recipe for <a href="#STUFFED_EGGS">stuffed eggs</a>,
+filling the cavity of the whites evenly, and pressing
+the two halves together so as to make it appear as a
+whole egg. Take what is left of the mixture, add to
+it one raw egg beaten light, roll each egg in this, covering
+thoroughly every part of it, and fry in boiling
+fat. Serve around a dish of green peas, or with a
+cream sauce into which has been stirred, just before
+removing from the fire, two slightly heaping tablespoonfuls
+of grated Parmesan cheese.</p>
+
+
+<div class="new-h3"></div>
+<h3><a name="FRICASSEED_EGGS">FRICASSEED EGGS.</a></h3>
+
+<p>Put two tablespoonfuls of butter in a spider,
+when hot add a tablespoonful of flour, stir until
+smooth, then add a teaspoonful of finely minced
+parsley and a heaping tablespoonful of fresh mushrooms
+chopped very fine, and a cup of rich milk or
+cream. Cook until the mushrooms are tender, then
+add four or five hard-boiled eggs cut in quarters
+lengthwise; let it come to a boil and serve.</p>
+
+
+<div class="new-h3"><span class="pagenum"><a name="Page_28">28</a></span></div>
+<h3><a name="EGG_CHOPS">EGG CHOPS.</a></h3>
+
+<p>Take five or six hard-boiled eggs, rub the yolks
+through a sieve and chop the whites rather fine; put
+a cupful of milk in a saucepan over the fire, when hot
+stir into it a tablespoonful of butter rubbed smooth
+in two tablespoonfuls of flour with one raw egg, first
+adding a little of the warm milk, then pepper and
+salt to taste, and if liked a few drops of onion juice.
+Stir constantly until thick and smooth, remove from
+the fire, add the prepared eggs, mix well, and when
+cold form into the shape of chops, dip in beaten egg
+and fine bread crumbs and fry in boiling fat until a
+delicate brown; stick a sprig of parsley in the small
+end of each chop, arrange in the middle of a platter
+and serve with a white sauce around them, or green
+peas.</p>
+
+
+<div class="new-h3"></div>
+<h3><a name="PLAIN_OMELET">PLAIN OMELET.</a></h3>
+
+<p>Beat six eggs, the yolks to a cream, the whites
+to a stiff froth, add three tablespoonfuls of warm
+milk to the yolks and then beat into the whites of
+eggs. Put a small tablespoonful of butter in a
+spider, when it is hot turn the eggs into it, stirring
+gently all the time until the eggs are well set; let it
+brown, fold and turn out on a hot platter.</p>
+
+
+<div class="new-h3"></div>
+<h3><a name="OMELET_WITH_CHEESE">OMELET WITH CHEESE.</a></h3>
+
+<p>Follow the recipe for <a href="#PLAIN_OMELET">plain omelet</a>; while it is
+cooking stir in three tablespoonfuls of grated Parmesan
+cheese and finish as above.</p>
+
+
+<div class="new-h3"></div>
+<h3><a name="OMELET_WITH_MUSHROOMS">OMELET WITH MUSHROOMS.</a></h3>
+
+<p>Make an omelet as in <a href="#OMELET_WITH_CHEESE">preceding recipe</a>. Have a
+quarter of a pound of fresh mushrooms chopped fine
+and cooked until tender in a little butter and their
+own juice, seasoned with salt and pepper, and add
+hot to the omelet just before folding it.</p>
+
+
+<div class="new-h3"><span class="pagenum"><a name="Page_29">29</a></span></div>
+<h3><a name="OMELET_WITH_TOMATOES">OMELET WITH TOMATOES.</a></h3>
+
+<p>A cup of tomatoes, the water drained from them,
+cooked and seasoned with pepper and salt, a teaspoonful
+of onion juice, and one of green pepper
+chopped very fine; have it hot and add to the omelet
+just before folding it.</p>
+
+
+<div class="new-h3"></div>
+<h3><a name="POACHED_EGGS_WITH_TOMATO_CATSUP">POACHED EGGS WITH TOMATO CATSUP.</a></h3>
+
+<p>Poach some eggs in boiling water, trim nicely
+and place each egg on a round of toast buttered and
+moistened with a little hot milk. Have ready a
+white sauce, pour it over them and put on the top of
+each egg a teaspoonful of tomato catsup; garnish
+with parsley and serve.</p>
+
+
+<div class="new-h3"></div>
+<h3><a name="EGGS_POACHED_IN_CREAM">EGGS POACHED IN CREAM.</a></h3>
+
+<p>Half a pint of cream, six eggs, salt and white
+pepper, and a small teaspoonful of finely minced
+parsley. Bring the cream to a boil in a chafing dish,
+break the eggs carefully, to keep the yolks whole, into
+the cream and cook until the whites are set&mdash;about
+three minutes. Have a delicate slice of toast for
+each egg on hot plates, lay an egg on each, pour the
+cream over them, sprinkle with pepper and salt and
+the chopped parsley and serve.</p>
+
+
+<div class="new-h3"></div>
+<h3><a name="EGGS_POACHED_IN_TOMATOES">EGGS POACHED IN TOMATOES.</a></h3>
+
+<p>Put a quart can of tomatoes in a saucepan over
+the fire with half an onion, three cloves, a bay leaf,
+a sprig of parsley, a saltspoonful of sugar, and salt
+and pepper to taste. Cook until the onion is tender&mdash;about
+ten minutes&mdash;remove from the fire, press
+through a sieve fine enough to retain the seeds. Put
+this in a spider; rub an even teaspoonful of potato
+flour with a tablespoonful of butter, add to the
+sauce, and when it boils break in as many eggs as
+required, keep them from sticking to the pan by running
+<span class="pagenum"><a name="Page_30">30</a></span>a tablespoon carefully around the edges; when
+the eggs are set remove from the sauce, place each
+one on a round of nice toast and pour the sauce
+around them; garnish with parsley and serve.</p>
+
+
+<div class="new-h3"></div>
+<h3><a name="EGGS_IN_A_BROWN_SAUCE">EGGS IN A BROWN SAUCE.</a></h3>
+
+<p>Boil hard as many eggs as needed and cut either
+lengthwise in quarters or in round slices. Brown a
+tablespoonful of butter and one of flour together,
+add a small onion, cut fine; when thick and smooth
+add enough vegetable stock to make the sauce the
+proper consistency, season with salt and pepper and
+strain. Put the egg slices in the sauce, let it come to
+the boiling point and serve on a small platter; garnish
+with parsley. Half a dozen olives boiled in a
+little water and cut from the stones are a nice addition
+to the sauce.</p>
+
+<div class="figcenter" style="width: 95px;">
+<img src="images/p0030-image.png" width="95" height="63" alt="" title="" />
+</div>
+
+<div class="new-h2"><span class="pagenum"><a name="Page_31">31</a></span></div>
+<h2>Soups.</h2>
+
+
+<div class="intro"><p>Bran tea, made in the proportion of a pint of bran to three
+quarts of water, is used by many vegetarians as a foundation for
+soup. Butter should be used generously with it.</p>
+
+<p>A broth made from white beans is also good where a white
+stock is required. Pick over the beans carefully, soak over night,
+drain and add fresh water in the morning&mdash;three pints of water to
+a pint of beans&mdash;cook gently until tender. If it is to be used as a
+stock, strain without mashing the beans. If the water they are
+boiled in is hard, a small pinch of soda will soften it.</p></div>
+
+
+<div class="new-h3"></div>
+<h3><a name="CREAM_OF_JERUSALEM_ARTICHOKES">CREAM OF JERUSALEM ARTICHOKES.</a></h3>
+
+<p>Wash and peel enough artichokes to make a
+pint when cut in slices. Put them in a saucepan
+with a tablespoonful of butter, let them simmer in
+this for a few minutes without taking color, then
+cover with water and boil until tender. Rub through
+a sieve, put back on the stove with a quart of milk,
+and a tablespoonful of butter rubbed into a tablespoonful&mdash;slightly
+heaping&mdash;of flour, season to taste
+with salt and pepper, let it come to a boil. Remove
+from the fire and add two egg yolks, beaten with
+half a cup of cream, stir rapidly, and serve at once.</p>
+
+
+<div class="new-h3"></div>
+<h3><a name="CREAM_OF_ASPARAGUS">CREAM OF ASPARAGUS.</a></h3>
+
+<p>Prepare a bunch of asparagus in the usual way
+for cooking, cut off the points about an inch in
+length and put aside. Cover the stalks and half an
+onion cut in slices, with boiling water, cook until
+tender and press through a pur&eacute;e sieve with the
+water they were boiled in. Melt a good tablespoonful
+of butter in a saucepan, and stir into it half a
+tablespoonful of flour, add the pur&eacute;e of asparagus
+and let it come to a boil, season with salt and pepper
+<span class="pagenum"><a name="Page_32">32</a></span>to taste. Have the asparagus points cooked tender
+in a little water. Have ready a pint of boiling milk,
+remove both from the fire and stir the milk into the
+soup, put the asparagus points into the tureen. Beat
+two egg yolks with four tablespoonfuls of cream,
+stir quickly into the soup and pour into the tureen.</p>
+
+
+<div class="new-h3"></div>
+<h3><a name="CREAM_OF_LIMA_BEANS">CREAM OF LIMA BEANS.</a></h3>
+
+<p>Put over the fire a quart of lima beans in boiling
+water to cover them; when nearly tender add a bay
+leaf, half a white onion, and salt and white pepper
+to taste. Let them cook until very tender, remove
+from the fire, and mash through a colander with the
+water in which they were boiled. Put back in the
+saucepan on the range, let it come to a boil, then add
+a heaping tablespoonful of butter and a pint of boiling
+milk, stir well, remove and press through a pur&eacute;e
+sieve that it may be smooth. Beat four tablespoonfuls
+of cream, add when the soup is in the tureen and
+serve immediately. This soup is very nice when made
+from the best canned lima beans, using two cans and
+following the recipe as above.</p>
+
+
+<div class="new-h3"></div>
+<h3><a name="CREAM_OF_CAULIFLOWER">CREAM OF CAULIFLOWER.</a></h3>
+
+<p>Cut one small cauliflower into flowerettes, reserve
+a tablespoonful, put the rest into a saucepan with
+three cups of boiling water, one small white onion,
+half a small celeriac cut in slices, and a bay leaf.
+Cook together ten minutes, drain and put the vegetables
+into a double boiler with two heaping tablespoonfuls
+of butter, a heaping tablespoonful of flour,
+salt and pepper to taste; steam for ten minutes. Put
+the flowerettes into the water the vegetables were
+boiled in and cook until tender, remove and put aside
+to keep warm, measure the water and add sufficient
+from the kettle to make two cupfuls, pour this over
+the vegetables, cook until tender and press through
+<span class="pagenum"><a name="Page_33">33</a></span>a fine sieve. Bring two cups of milk to the boiling
+point, turn the pur&eacute;e into this, let it boil up once,
+remove from the fire. Beat two egg yolks and four
+tablespoonfuls of rich cream together, add some of
+the soup to this, then mix all together, turn into the
+tureen, add the flowerettes and serve at once.</p>
+
+
+<div class="new-h3"></div>
+<h3><a name="CREAM_OF_CELERY">CREAM OF CELERY.</a></h3>
+
+<p>Take of the coarser parts of celery as much as
+will make two heads, wash and cut in pieces, put in
+a saucepan with half an onion cut in slices and cover
+with boiling water. Cook until tender and press
+through a sieve with the water in which it was
+boiled. Make a roux of butter and flour as in other
+cream soups, add the pur&eacute;e to it and as much boiling
+milk as will make it the proper consistency. Season
+with salt and pepper, and finish with a beaten egg
+yolk and two tablespoonfuls of cream, adding this
+after the soup has been removed from the fire.</p>
+
+
+<div class="new-h3"></div>
+<h3><a name="CREAM_OF_CHESTNUTS">CREAM OF CHESTNUTS.</a></h3>
+
+<p>Shell and blanch a pint of large French chestnuts.
+Put them in a saucepan and almost cover them with
+boiling water, cook until tender. Before they are
+quite done add a little salt. When done remove from
+the fire, rub through a pur&eacute;e sieve with the water
+they were boiled in. Melt a generous heaping tablespoonful
+of butter with an even tablespoonful of
+flour and add to it by degrees a pint of boiling milk,
+let it cook until thick, then stir in the chestnut pur&eacute;e
+and salt and pepper to taste. Let it come to a boil
+and serve.</p>
+
+
+<div class="new-h3"></div>
+<h3><a name="CREAM_OF_CUCUMBERS">CREAM OF CUCUMBERS.</a></h3>
+
+<p>Peel and cut into slices four cucumbers and one
+small white onion, put in a saucepan with enough
+boiling water to cover them, cook until tender, press
+through a fine sieve and pour into a saucepan, stand
+<span class="pagenum"><a name="Page_34">34</a></span>where it will keep hot without cooking. Have a
+cream sauce ready, made by melting two heaping
+tablespoonfuls of butter in a saucepan with two
+tablespoonfuls of flour, let them cook together until
+the mixture no longer adheres to the pan, then add
+gradually a quart of milk, an even teaspoonful of
+white pepper, a heaping teaspoonful of salt, let it boil
+for a few minutes until thick and pour into the
+cucumber pur&eacute;e, add two tablespoonfuls of rich
+cream, let it come to the boiling point, and serve at
+once. This is a very delicate soup, and cooking or
+standing on the stove after it is done will spoil it.
+Groult's potato flour is nicer for thickening cream
+soups than the common flour, but, if used, only half
+the quantity called for in the recipes is needed.</p>
+
+
+<div class="new-h3"></div>
+<h3><a name="CREAM_OF_SUMMER_SQUASH">CREAM OF SUMMER SQUASH.</a></h3>
+
+<p>Peel the squash, slice thin, put in a saucepan and
+add boiling water to come nearly to the top of the
+squash. When nearly tender add an onion, a bay
+leaf and several sprigs of parsley. When tender mash
+through a fine sieve, return to the fire, let it come to
+a boil, stir in a heaping tablespoonful of butter, a
+heaping teaspoonful of flour, season with salt and
+pepper and a tiny pinch of mace. Have almost as
+much boiling milk as pur&eacute;e, remove from the fire and
+stir together, add two tablespoonfuls of cream, and
+serve at once.</p>
+
+
+<div class="new-h3"></div>
+<h3><a name="CREAM_OF_LETTUCE">CREAM OF LETTUCE.</a></h3>
+
+<p>Take two heads of nice, fresh lettuce, wash and
+drain and chop fine with half a small white onion,
+put in a saucepan with two heaping tablespoonfuls
+of butter, cook for about ten minutes, stirring all the
+time, then add two heaping tablespoonfuls of rice
+and a quart of milk. Let it boil for twenty minutes
+until the rice is perfectly tender, remove from the fire
+<span class="pagenum"><a name="Page_35">35</a></span>and press through a pur&eacute;e sieve, using a small potato
+masher, then strain and press again through a fine
+hair sieve; this will make it smooth. Season with
+salt to taste and a dash of cayenne pepper, and a
+small half teaspoonful of sugar. Put in a fresh saucepan,
+rub together two heaping teaspoonfuls of butter
+and an even teaspoonful of cornstarch and stir into
+the soup. Let it come to the boiling point and
+remove from the fire, adding at the last moment a
+quarter of a cupful of whipped cream. Serve with or
+without fried croutons.</p>
+
+
+<div class="new-h3"></div>
+<h3><a name="CREAM_OF_MUSHROOMS">CREAM OF MUSHROOMS.</a></h3>
+
+<p>Wash one pound of mushrooms, skin and stem
+them. Put the skins and stems in a saucepan with a
+cup of boiling water and boil ten minutes, strain and
+add to this water the mushroom flaps chopped very
+fine, and cook until tender, then press through a fine
+sieve. Melt two large heaping tablespoonfuls of
+butter in a saucepan, and stir into it two heaping
+tablespoonfuls of flour, and when smooth add a
+quart of rich milk, a whole clove of garlic, salt and
+pepper to taste. When it boils and thickens add the
+mushroom stock, let it boil up once, remove the clove
+of garlic, turn the soup into the tureen and serve.</p>
+
+
+<div class="new-h3"></div>
+<h3><a name="CREAM_OF_GREEN_PEAS">CREAM OF GREEN PEAS.</a></h3>
+
+<p>Put a quart of green peas into a saucepan with
+a slice of white onion, cover with boiling water and
+cook until tender. Remove from the fire and press
+through a pur&eacute;e sieve with the water in which they
+were boiled. Return to the saucepan, set it back on
+the stove, let it come to a boil, add a pint of rich
+milk, salt and white pepper to taste, a dash of cayenne,
+and a large, generous tablespoonful of butter
+rubbed into an even tablespoonful of flour, adding a
+<span class="pagenum"><a name="Page_36">36</a></span>little of the liquid before stirring into the soup. Let
+it come to a boil, and add two tablespoonfuls of
+whipped cream just as it is poured into the tureen.</p>
+
+
+<div class="new-h3"></div>
+<h3><a name="CREAM_OF_RICE">CREAM OF RICE.</a></h3>
+
+<p>Wash carefully a third of a cup of rice and put it
+on the fire in a pint of boiling water with a white
+onion and a stick of celery, let it cook slowly for an
+hour, then stir in a quart of milk and let it come to
+a boil, add a heaping tablespoonful of butter, and
+press through a pur&eacute;e sieve. Put the soup back on
+the fire while beating an egg yolk with two tablespoonfuls
+of cream and a teaspoonful of parsley
+minced very fine. Remove the soup from the fire,
+stir in the egg and cream, pour into the tureen and
+serve.</p>
+
+
+<div class="new-h3"></div>
+<h3><a name="CREAM_OF_SPINACH">CREAM OF SPINACH.</a></h3>
+
+<p>Take two large handfuls of spinach, after it is
+washed and picked over, a small head of lettuce, a
+few sprigs of parsley, and a small white onion peeled
+and sliced. Put in a saucepan over the fire with a
+tablespoonful of butter, a dozen peppercorns and
+two cloves, and a very little boiling water, cover
+and stand it where the vegetables will only simmer.
+When they are tender rub together a generous heaping
+tablespoonful of butter and a heaping tablespoonful
+of flour, and stir it into the vegetables.
+Add a little boiling water, mash the vegetables
+smooth and press them through a fine sieve. Have
+the pur&eacute;e as thick as possible, return to the saucepan.
+Have ready a pint of boiling milk, beat two
+egg yolks with four tablespoonfuls of cream, pour a
+little of the boiling milk into them, and the rest into
+the pur&eacute;e, remove from the fire at once, then add the
+eggs and cream, pour into the tureen and serve
+immediately.</p>
+
+
+<div class="new-h3"><span class="pagenum"><a name="Page_37">37</a></span></div>
+<h3><a name="CARROT_SOUP">CARROT SOUP.</a></h3>
+
+<p>Take half a dozen small French carrots, wash
+and scrape them, put in a saucepan with boiling
+water and cook until tender, remove from the fire,
+mix with milk and press through a sieve. Melt two
+ounces of butter in a saucepan and rub into it a
+slightly heaping tablespoonful of flour, add a few
+grains of cayenne pepper, and stir in a little at a
+time the carrot pur&eacute;e until smooth like cream, add a
+few slices of cooked celery root (celeriac), and salt to
+taste, and pour into the pur&eacute;e. A tablespoonful of
+sherry, if liked, may be added. Serve with fried
+croutons.</p>
+
+
+<div class="new-h3"></div>
+<h3><a name="CELERIAC_SOUP">CELERIAC SOUP.</a></h3>
+
+<p>Wash, peel and slice three celery roots, put them
+in a saucepan, cover with boiling water, cook until
+tender, and mash them through a pur&eacute;e sieve with
+the water in which they were boiled. Melt a good
+heaping tablespoonful of butter, stir into it a small
+tablespoonful of flour, and add to it the celery pur&eacute;e,
+season with a little cayenne pepper and salt to taste.
+Add three-quarters of a cup of macaroni previously
+boiled in water. As soon as it comes to a boil remove
+from the fire and add as much boiling milk as
+will make it the proper consistency. Beat two egg
+yolks with half a cup of cream and stir in quickly
+just before pouring the soup into the tureen. Care
+must be taken to do this off the fire, as celery soup is
+liable to curdle.</p>
+
+
+<div class="new-h3"></div>
+<h3><a name="MOCK_CLAM_SOUP">MOCK CLAM SOUP.</a></h3>
+
+<p>Soak a pint of marrowfat beans over night in
+water enough to cover them. In the morning drain,
+and put them on the fire with a small onion and a
+gallon of cold water, boil until tender and strain.
+Add to the stock a little summer savory, two ounces
+of butter and a cup of cream or rich milk, season
+<span class="pagenum"><a name="Page_38">38</a></span>with salt and pepper. When the soup comes to a
+boil, cut two slices of toast into dice, and four hard-boiled
+eggs in slices, put in the tureen and pour the
+soup over them and serve.</p>
+
+
+<div class="new-h3"></div>
+<h3><a name="CORN_AND_TOMATO_SOUP">CORN AND TOMATO SOUP.</a></h3>
+
+<p>Grate the corn from six ears of sweet corn. Put
+the cobs into a quart and a pint of water and cook
+until all the sweetness is extracted&mdash;about half an
+hour. Remove the cobs and add a pint of tomatoes
+after they are skinned and sliced, a small onion cut
+in slices, a French carrot cut in dice, a quarter of a
+green pepper chopped fine, and the grated corn. Let
+it cook slowly until all are tender. Stir in two good
+tablespoonfuls of butter, salt and pepper to taste,
+pour into the tureen and serve.</p>
+
+
+<div class="new-h3"></div>
+<h3><a name="SOUP_CRECY">SOUP CR&Eacute;CY.</a></h3>
+
+<p>Take three large carrots, wash and scrape and
+cut them into slices, put them in a saucepan with
+half an onion, a stick of celery, and a bay leaf, more
+than cover with boiling water and cook until tender.
+Remove from the fire, take out the bay leaf and rub
+the vegetables through a sieve with the water they
+were boiled in. Put back in the saucepan. Rub a
+generous tablespoonful of butter with half a tablespoonful
+of flour, and stir into the pur&eacute;e, add to it a
+cup and a half of boiling milk, stir until thick, add
+pepper and salt to taste. Take from the fire, and
+stir into it one egg yolk beaten with two tablespoonfuls
+of cream. Serve at once.</p>
+
+
+<div class="new-h3"></div>
+<h3><a name="CURRY_SOUP">CURRY SOUP.</a></h3>
+
+<p>Prepare for cooking two small white onions, two
+French carrots and half a turnip cut in slices, and
+cook slowly in a pint of boiling water until they fall
+to pieces, cook with them until tender a celeriac root,
+<span class="pagenum"><a name="Page_39">39</a></span>remove from the other vegetables and put one side.
+Melt two ounces of butter in a saucepan, and stir in
+a slightly heaping tablespoonful of flour, an even
+dessertspoonful of curry powder, mix well together
+and then add a pint of milk. Strain the vegetables
+through a fine sieve, but do not press them, and add
+the stock therefrom to the milk, etc., in the saucepan,
+and salt to taste. Beat half a cup of cream with
+two egg yolks until light, remove the soup from the
+fire, mix a little of it with the eggs and cream, turn
+it back into the saucepan, stir well together and pour
+at once into the tureen in which you have already
+placed the celeriac cut in slices. If liked, two tablespoonfuls
+of Madeira may be added just before the
+soup is turned into the tureen. Serve with croutons.</p>
+
+
+<div class="new-h3"></div>
+<h3><a name="MOCK_FISH_SOUP">MOCK FISH SOUP.</a></h3>
+
+<p>It is better to prepare the balls for this soup first,
+as follows: Put in a saucepan a tablespoonful of
+white flour and two tablespoonfuls of Groult's potato
+flour, stir together and add a tablespoonful of
+butter and a cup of milk, mix all together and place
+on the stove where it is not very hot. Stir constantly
+until it is smooth and no longer sticks to the
+pan, remove from the fire, let it cool, and beat in two
+eggs, one at a time, season with a dash of cayenne,
+a few grains of powdered mace, a few drops of onion
+juice, a little salt and half a teaspoonful of sugar.
+These balls must be seasoned very delicately. Cook
+and drain as the <a href="#SPINACH_BALLS">spinach balls</a> are done, using a teaspoon
+instead of a tablespoon. Put to one side
+while the soup is being made. For the soup take
+three French carrots, half a parsnip, half a white
+onion and a little green pepper chopped fine, cover
+with boiling water and cook until tender. Melt a
+generous tablespoonful of butter in a saucepan, and
+<span class="pagenum"><a name="Page_40">40</a></span>when it bubbles stir into it a small tablespoonful of
+flour, then add three cups of milk and let it come to
+a boil. When the vegetables are tender stir them
+into the thickened milk with the water they were
+boiled in, together with half a teaspoonful of sugar
+and salt and pepper to taste. Then put the balls in
+and let the soup come to a boil, add a teaspoonful of
+finely minced parsley and remove from the fire. Have
+one egg yolk beaten with two tablespoonfuls of
+cream and stir in carefully so as not to break the
+balls just before turning the soup into the tureen.</p>
+
+
+<div class="new-h3"></div>
+<h3><a name="A_NORWEGIAN_SWEET_SOUP">A NORWEGIAN SWEET SOUP.</a></h3>
+
+<p>Put a quarter of a cup of rice into three cups of
+boiling water with a small stick of cinnamon, and
+let it boil nearly an hour. About fifteen minutes before
+it is done add half a cup of raisins stoned. Beat
+two egg yolks with a heaping tablespoonful of sugar
+until white and creamy, then stir into them about
+half a cup of sweet cider, remove the soup from the
+fire, add a little of it to the eggs and cider, stir well,
+and mix all together rapidly and serve at once. Two
+tablespoonfuls of good sherry improves it.</p>
+
+
+<div class="new-h3"></div>
+<h3><a name="ONION_SOUP">ONION SOUP.</a></h3>
+
+<p>Melt two tablespoonfuls of butter in a spider,
+when it bubbles add four large onions, washed,
+skinned and cut in slices, let them simmer without
+browning about half an hour, then stir in a slightly
+heaping tablespoonful of flour. When it thickens
+pour in gradually a pint and a half of boiling milk,
+season with salt and pepper to taste, press through
+a pur&eacute;e sieve, and return to the fire. While it is getting
+hot, beat together two egg yolks and half a cup
+of cream, remove from the stove and stir the eggs
+and cream into it rapidly, pour at once into the
+tureen and serve.</p>
+
+
+<div class="new-h3"><span class="pagenum"><a name="Page_41">41</a></span></div>
+<h3><a name="SOUP_OF_GREEN_PEAS-1">SOUP OF GREEN PEAS.&mdash;No. 1.</a></h3>
+
+<p>Take from a pint of green peas two heaping
+tablespoonfuls and set aside. Put the rest in a
+saucepan with half a white onion, in boiling water.
+Cover tightly, letting them cook until quite tender,
+then mash through a pur&eacute;e sieve with the water in
+which they were boiled and using a little more to
+take out all that is good of the peas through the
+sieve. Put back on the stove, rub a good heaping
+tablespoonful of butter with a small tablespoonful of
+flour and add to the pur&eacute;e of peas. Have a heaping
+tablespoonful of turnips and two of carrots cut into
+dice and cooked in as little water as possible, and
+the two tablespoonfuls of peas cooked until tender,
+add to the soup with half a teaspoonful of sugar and
+pepper and salt to taste. Let all this cook together
+while enough milk to make the soup the proper consistency
+is coming to a boil. Mix together, add a
+teaspoonful of finely minced parsley, pour into the
+tureen and serve.</p>
+
+
+<div class="new-h3"></div>
+<h3><a name="SOUP_OF_GREEN_PEAS-2">SOUP OF GREEN PEAS.&mdash;No. 2.</a></h3>
+
+<p>Put one quart of green peas over the fire in three
+quarts of boiling water with three French carrots, a
+small turnip cut into dice and a small white onion
+chopped. Cover tightly and let the vegetables cook
+until tender. Rub two ounces of butter with a small
+tablespoonful of flour, add a little of the soup to this
+to thin it and then stir all together, add an even
+tablespoonful of finely minced parsley, an even teaspoonful
+of sugar, and salt and pepper to taste; let
+it come to a boil and then serve.</p>
+
+
+<div class="new-h3"></div>
+<h3><a name="POTATO_SOUP">POTATO SOUP.</a></h3>
+
+<p>Take four large potatoes, peel and boil them
+tender in water, mash very fine with a small tablespoonful
+of butter, add as much boiling milk as will
+<span class="pagenum"><a name="Page_42">42</a></span>make it the right consistency. Boil in as little water
+as possible one tablespoonful of turnips and two of
+carrots cut into dice; when tender turn all into the
+soup, add a little cayenne and salt to taste. Just
+before serving beat a quarter of a cup of cream with
+one egg yolk, remove the soup from the fire and stir
+the two together as in other cream soups, and serve
+at once with fried croutons.</p>
+
+
+<div class="new-h3"></div>
+<h3><a name="PUREE_OF_VEGETABLES">PUR&Eacute;E OF VEGETABLES.</a></h3>
+
+<p>Cut fine three onions, one turnip, two French
+carrots and four potatoes, put in a saucepan with
+four tablespoonfuls of butter and a little parsley; let
+them cook about ten minutes, then add a tablespoonful
+of flour. Stir well and add two quarts of boiling
+milk, season with salt and pepper and a tiny bit of
+sugar, and when it boils take out the parsley, press
+the soup through a sieve and serve with croutons
+of fried bread.</p>
+
+
+<div class="new-h3"></div>
+<h3><a name="PUREE_OF_TURNIPS">PUR&Eacute;E OF TURNIPS.</a></h3>
+
+<p>Peel and slice some young turnips, add an onion
+and carrot sliced, cover with boiling water and cook
+until tender. Mash them in the water and press
+through a fine sieve. To a pint of the pur&eacute;e have a
+pint of boiling milk. Return the pur&eacute;e to the fire, and
+stir into it a large heaping tablespoonful of butter and
+a small pinch of mace. Take the milk from the stove
+and stir briskly into it two egg yolks beaten with
+two tablespoonfuls of cream, then remove the pur&eacute;e
+from the stove and stir the eggs and milk into it,
+season to taste with salt and pepper and serve.</p>
+
+
+<div class="new-h3"></div>
+<h3><a name="VEGETABLE_SOUP">VEGETABLE SOUP.</a></h3>
+
+<p>One cup and a half of green peas, three small
+French carrots, and a small cauliflower cut into
+flowerettes, one pint of milk, half a cup of cream, a
+<span class="pagenum"><a name="Page_43">43</a></span>good half tablespoonful of flour, one tablespoonful of
+butter, and the yolks of two eggs. Wash and scrape
+the carrots, cut in thin slices and boil each vegetable
+by itself in as little water as possible. When the
+carrots and peas are done put them together in a
+saucepan with the water in which they were cooked,
+add the milk, put the saucepan on the fire and let it
+come to a boil, rub the butter and flour together, mix
+with a little milk and stir into the vegetables. Drain
+the water well from the flowerettes, and just before
+serving put them in the tureen. Beat the yolks of
+eggs and the cream together in a bowl, remove the
+soup from the fire, add a little of it to the eggs and
+cream, then turn them into the soup, stir well and
+pour it into the tureen.</p>
+
+
+<div class="new-h3"></div>
+<h3><a name="TOMATO_SOUP">TOMATO SOUP.</a></h3>
+
+<p>Put a generous tablespoonful of butter in a
+saucepan, when it is hot add half an onion chopped
+fine, let it stew gently for a few minutes, then add a
+pint of canned tomatoes, cook half an hour. Rub a
+heaping tablespoonful of flour and one of butter
+smoothly together and stir into the tomatoes. Have
+ready a pint of boiling milk, pour the tomatoes into
+a pur&eacute;e sieve with the boiling milk and rub through
+the sieve. Season with salt and pepper and a very
+little sugar. Return to the fire, make it hot, but be
+careful not to let it boil, as it will curdle. Serve at
+once with croutons.</p>
+
+
+<div class="new-h3"></div>
+<h3><a name="BARLEY_SOUP">BARLEY SOUP.</a></h3>
+
+<p>Put a quarter of a cup of well washed barley
+with a bay leaf and a small blade of mace into a pint
+and a half of cold water, boil slowly for three hours.
+Take out the bay leaf and mace and add a small
+onion cut fine, two French carrots cut in dice, and
+cook until tender, then add a pint of milk, a good
+<span class="pagenum"><a name="Page_44">44</a></span>heaping tablespoonful of butter, salt and pepper to
+taste, let it come to a boil, remove from the fire and
+stir into it one egg yolk beaten with two tablespoonfuls
+of cream.</p>
+
+<div class="new-h3"></div>
+<h3><a name="BLACK_BEAN_SOUP_WITH_MOCK_MEAT_BALLS">BLACK BEAN SOUP WITH MOCK MEAT BALLS.</a></h3>
+
+<p>Soak over night a pint of black beans in a quart
+of water. In the morning drain, and cover with
+fresh water, set the saucepan on the stove; when the
+water comes to a boil drain it off and add a quart of
+fresh water. Cut fine an onion, and with a few slices
+of carrot and turnip and green pepper fry in a heaping
+tablespoonful of butter, add to the beans with a
+bay leaf half a dozen peppercorns, two cloves, cook
+until tender, press through a sieve, return to the fire,
+and if it is too thick add more water. Have a hard
+boiled egg and half a lemon cut into dice, and meat
+balls made from recipe given for mock meat the size
+of hickory nuts and boiled in water as other balls are
+cooked. Drop the balls into the soup, and when hot
+pour the soup over the lemon and egg in the tureen
+and serve.</p>
+
+<div class="figcenter" style="width: 95px;">
+<img src="images/p0044-image.png" width="95" height="148" alt="" title="" />
+</div>
+
+
+
+<div class="new-h2"><span class="pagenum"><a name="Page_45">45</a></span></div>
+<h2>Entr&eacute;es.</h2>
+
+
+<div class="new-h3"></div>
+<h3><a name="EGG_BORDER_WITH_RICE_AND_CURRY_SAUCE">EGG BORDER WITH RICE AND CURRY SAUCE.</a></h3>
+
+<p>Stir four eggs together, add three-quarters of a
+cup of rich milk, a few drops of onion juice, and salt
+and pepper to taste; beat a little. Have a border
+mould well buttered and sprinkled with finely minced
+parsley, pour the mixture into it, set in a pan of
+boiling water in the oven, cover and let it cook until
+firm&mdash;from five to ten minutes. Have ready some
+rice boiled twenty minutes in plenty of salted water
+and well drained, and a cream sauce into which a
+slightly heaping teaspoonful of curry powder has
+been stirred. Turn the egg border out on a hot
+platter, fill the center with rice, pour some of the
+sauce over it, and the rest around the border. Garnish
+with parsley and serve at once.</p>
+
+
+<div class="new-h3"></div>
+<h3><a name="RICE_BORDER_WITH_VEGETABLES_OR_HARD_BOILED_EGGS_IN_CREAM_SAUCE">RICE BORDER WITH VEGETABLES OR HARD BOILED
+EGGS IN CREAM SAUCE.</a></h3>
+
+<p>Three-quarters of a cup of Carolina rice, picked
+over carefully and washed. Boil fifteen minutes in
+salted water. Drain off the water and have one pint
+and a half of boiling milk in a double boiler, stir the
+rice into this and cook until all the milk is absorbed,
+then add a tablespoonful of butter. Butter a border
+mould well, turn the rice into it, pressing it down so
+that the form will be perfect, put in the plate heater
+for five minutes, turn out on a platter and serve with
+vegetables or hard boiled eggs in a cream sauce.</p>
+
+
+<div class="new-h3"></div>
+<h3><a name="A_BORDER_TIMBALE_OF_MOCK_CHICKEN">A BORDER TIMBALE OF MOCK CHICKEN.</a></h3>
+
+<p>Take three-quarters of a cup of rich milk, put
+half of it into a saucepan with an ounce and a half
+of butter, let it come to a boil, and then stir into it
+<span class="pagenum"><a name="Page_46">46</a></span>an ounce and a half of dried and sifted bread crumbs
+and a good half tablespoonful of flour. Stir constantly
+until it no longer sticks to the pan, remove
+from the fire and let it cool. When cold add two
+heaping tablespoonfuls of finely chopped walnuts,
+one tablespoonful of lemon juice, one teaspoonful of
+onion juice, one even teaspoonful of sugar, a saltspoonful
+of mace, two eggs unbeaten&mdash;one at a time&mdash;and
+the rest of the milk, salt and pepper to taste.
+Beat hard. Butter well a border mould, and sprinkle
+with fine bread crumbs, turn the timbale mixture
+into it, set the mould in a pan of boiling water, cover
+to keep from browning, and bake from ten to fifteen
+minutes.</p>
+
+<p><span class="smcap">Sauce.</span>&mdash;Put in a spider a good heaping tablespoonful
+of butter, let it brown, add a thick slice of
+onion cut in small pieces and a heaping tablespoonful
+of flour, stir constantly until it is a very dark
+rich brown, being careful not to let it burn, then add
+a quarter of a pound of fresh mushrooms, skinned
+and stemmed and cut into dice, let them cook a few
+minutes, then add a stock made from their stems and
+skins. Have a celery root that has been pared and
+cut into dice and cooked until tender in very little
+water with a bay leaf and two cloves, remove the
+cloves and bay leaf and turn the rest into the sauce,
+season with pepper and salt. Turn the timbale out
+on a platter, fill the center with the sauce, garnish
+and serve. A few truffles are a great addition. The
+timbale may also be served with an olive sauce.</p>
+
+
+<div class="new-h3"></div>
+<h3><a name="A_MOULD_OF_SPAGHETTINA">A MOULD OF SPAGHETTINA.</a></h3>
+
+<p>Put three-quarters of a cup of spaghettina, broken
+in small pieces, into a quart of boiling water
+with an even tablespoonful of salt. Boil half an
+hour. Drain the water off and add a cup of milk to
+<span class="pagenum"><a name="Page_47">47</a></span>the spaghettina, and cook nearly half an hour, until
+the milk is almost all absorbed. Then make a cream
+sauce as follows: One cup of milk in a saucepan, rub
+butter the size of an egg into a slightly heaping
+tablespoonful of flour, adding a little of the warm
+milk, then stir into the milk on the fire, season with
+salt and pepper, add two even tablespoonfuls of
+grated cheese&mdash;the American Edam cheese is nice for
+this&mdash;and when the sauce is thick turn the spaghettina
+into it, let it come to a boil, turn out on a dish,
+and when cool add one egg beaten light. Butter a
+border mould which holds a little more than a pint,
+sprinkle it with bread crumbs, turn the mixture into
+it and set the mould into a pan of hot water and
+bake in a moderate oven twenty-five minutes. Have
+a pint of nicely stewed tomatoes seasoned to taste
+and thickened with bread crumbs and a good tablespoonful
+of butter. Turn the spaghettina mould out
+on a platter, fill the center with the stewed tomatoes,
+garnish with parsley and serve. It makes a very
+pretty dish and is an excellent pi&egrave;ce de resistance for
+dinner or luncheon.</p>
+
+
+<div class="new-h3"></div>
+<h3><a name="SPINACH_BORDER_MOULD">SPINACH BORDER MOULD.</a></h3>
+
+<p>Prepare the spinach as in recipe for <a href="#SPINACH_PUDDING">spinach pudding</a>,
+butter a border mould, dust it with bread
+crumbs, and press the spinach mixture into it, put
+the mould into a pan of hot water in the oven, cover
+it to prevent browning, and bake about twenty
+minutes.</p>
+
+
+<div class="new-h3"></div>
+<h3><a name="A_FILLING_FOR_THE_CENTER_OF_MOULD_OF_SPINACH">A FILLING FOR THE CENTER OF MOULD OF SPINACH.</a></h3>
+
+<p>Break two eggs in a bowl, add a little salt and
+four tablespoonfuls of cream and beat them slightly.
+Turn into a buttered tin cup and stand in a saucepan
+with a little boiling water in it on the stove, cover
+and cook until stiff&mdash;about three or four minutes<span class="pagenum"><a name="Page_48">48</a></span>&mdash;
+remove from the fire, turn out of the mould and cut
+in half-inch slices and then into stars or any fancy-shape
+preferred, or into dice. Make a cream sauce,
+turn the spinach mould out on a platter, put a little
+of the sauce in the center, then some of the egg stars,
+then the rest of the sauce, and finish with the egg
+stars.</p>
+
+
+<div class="new-h3"></div>
+<h3><a name="MOCK_COD_FISH_BALLS">MOCK COD FISH BALLS.</a></h3>
+
+<p>Six medium sized potatoes, washed, peeled and
+boiled for ten minutes in salted water. Drain and
+grate them while hot and stir in two heaping tablespoonfuls
+of butter; mix thoroughly. Season with
+salt, cayenne pepper to taste, and add a teaspoonful
+of grated onion and a saltspoonful of mace. Beat
+two egg yolks light and stir well into it with two
+heaping tablespoonfuls of cracker crumbs. Fry brown
+in small balls in boiling fat without crowding them
+in the basket, drain on kitchen paper and serve very
+hot on a platter, garnish with parsley.</p>
+
+
+<div class="new-h3"></div>
+<h3><a name="MOCK_FISH_BALLS_IN_CURRY_OR_CREAM_SAUCE">MOCK FISH BALLS IN CURRY OR CREAM SAUCE.</a></h3>
+
+<p>Five ounces of plain boiled potatoes put through
+a patent vegetable strainer or mashed very fine. Add
+three ounces of butter and a slightly heaping tablespoonful
+of Groult's potato flour, two eggs slightly
+beaten and stirred in&mdash;a little at a time&mdash;a few drops
+of onion juice and salt and pepper to taste. Have a
+saucepan of boiling salted water over the fire, dip a
+tablespoon in cold water and then into the mixture
+and take out in oblong balls as nicely and uniformly
+shaped as possible, and drop them carefully into the
+boiling water, which must not boil too violently as
+the mixture is tender and would cook to pieces. Put
+them in without crowding and let them cook three
+minutes, taking them out one after another as they
+are done. Put in a colander to drain while preparing
+<span class="pagenum"><a name="Page_49">49</a></span>the curry sauce. Melt in a saucepan a heaping
+tablespoonful of butter and add to it a heaping teaspoonful
+of flour, an even teaspoonful of curry powder,
+stir well and add milk until of the consistency
+of cream sauce. Put the balls into the sauce and let
+it come to a boil, remove from the fire, and add a
+tablespoonful of good Madeira. Serve on a platter,
+garnish with parsley and serve. The curry powder
+and wine may be omitted if not liked, and the balls
+served in plain cream sauce.</p>
+
+
+<div class="new-h3"></div>
+<h3><a name="MOCK_FISH">MOCK FISH (a Norwegian dish).</a></h3>
+
+<p>Take three or four large white potatoes. Wash
+and peel them and boil until only half done. Grate
+them, and take only the part that has passed through
+the grater&mdash;that it may be light. Then weigh out
+half a pound. Beat the yolks of three eggs very light
+with a quarter of a cup of cream, mix with the potatoes
+and add three ounces of butter melted, half a
+teaspoonful of grated white onion, a dash of cayenne
+pepper, and salt to taste. Butter a mould well,
+sprinkle it with dried and sifted bread crumbs, put
+the mixture in it, and set the mould in a pan of boiling
+water in the oven, cover the mould and bake half
+an hour. Turn out carefully on a platter, pour a
+cream or Hollandaise sauce around it, and garnish
+with parsley. Serve very hot with a cucumber salad
+with French dressing, as a fish course.</p>
+
+
+<div class="new-h3"></div>
+<h3><a name="MOCK_MEAT">MOCK MEAT.</a></h3>
+
+<p>Put three-quarters of a cup of milk and three
+ounces of butter in a saucepan on the fire. When it
+boils stir in three ounces of dried and rolled bread
+crumbs and a slightly heaping tablespoonful of flour,
+and half a teaspoonful of sugar. Let it cook until it
+no longer adheres to the pan, then remove from the
+fire. When it is cool, add three eggs, one at a time,
+<span class="pagenum"><a name="Page_50">50</a></span>beating until smooth, then add one heaping tablespoonful
+of chopped walnut meats, salt and pepper
+to taste, and a few drops of onion juice. Make into
+flat cakes, a little less than half an inch thick, like
+sausage cakes, dip them in flour, put them into a
+saucepan of boiling salted water and cook for three
+or four minutes. Take them up, drain them from the
+water, dip in flour again, and brown them in hot
+butter in a spider. Set them one side to keep hot. In
+another spider make a sauce. Put in a heaping tablespoonful
+of flour, a generous heaping tablespoonful
+of butter, and a heaping tablespoonful of chopped
+walnut meats, let them all brown nicely together,
+then stir in a vegetable stock that has been strained
+until the gravy is as thick as cream.</p>
+
+
+<div class="new-h3"></div>
+<h3><a name="SPAGHETTINA_CHOPS">SPAGHETTINA CHOPS.</a></h3>
+
+<p>Spaghettina is finer than spaghetti, and for sale
+at Italian groceries. Half a cup of milk, half a cup
+of spaghettina, broken into bits, three tablespoonfuls
+of grated cheese, one tablespoonful of butter, half a
+tablespoonful of flour, and one egg. Put the spaghettina
+on in boiling salted water, boil for three-quarters
+of an hour, drain well in a colander. Make
+the sauce by melting the butter and stirring the flour
+into it until smooth, then add the cheese and milk
+and the spaghettina. Let it come to a boil and stir
+in quickly the beaten egg, let it thicken, remove at
+once from the fire, turn it out in a deep plate, and
+when cold form it into chops, dip them in beaten egg,
+then in bread crumbs and fry in boiling fat. They
+are very nice served with a tomato sauce, but good
+without it.</p>
+
+
+<div class="new-h3"></div>
+<h3><a name="TOMATO_CHOPS">TOMATO CHOPS.</a></h3>
+
+<p>Measure three-quarters of a cup of tomatoes
+after the water has been drained off, put in a saucepan
+over the fire and stir into it a cupful of mashed
+<span class="pagenum"><a name="Page_51">51</a></span>potatoes, a heaping tablespoonful of butter, salt and
+pepper to taste, half a cup of grated bread crumbs.
+Mix thoroughly and add one egg beaten light. Remove
+from the fire, turn into a deep plate, let it get
+cold, then form in the shape of chops, dip in egg and
+roll in dried bread or cracker crumbs and fry a nice
+brown in boiling fat. Arrange on a platter and
+serve with tomato sauce, or place around a dish of
+stewed tomatoes.</p>
+
+
+<div class="new-h3"></div>
+<h3><a name="SAVORY_FRIED_BREAD">SAVORY FRIED BREAD.</a></h3>
+
+<p>Cut slices of stale home-made bread about half
+an inch thick, shape them like chops, soak the slices
+in a rich, well seasoned vegetable stock until nearly
+saturated with it&mdash;don't allow them to become too
+soft&mdash;then dip in beaten egg mixed with a little milk
+and fry in butter in a spider until a nice brown. Serve
+with tomato sauce, or around a dish of stewed
+tomatoes.</p>
+
+
+<div class="new-h3"></div>
+<h3><a name="MOCK_FISH_CHOPS">MOCK FISH CHOPS.</a></h3>
+
+<p>Pare three good sized potatoes, cut fine and
+throw them into cold water to prevent them from
+turning dark. When all are cut drain them from the
+water and chop very fine&mdash;there must be two cupfuls.
+Have a cup of boiling milk in a saucepan and put the
+potatoes into it, cook until tender, but not soft, and
+be careful not to let them burn; when done add two
+generous heaping tablespoonfuls of butter, two heaping
+tablespoonfuls of French carrots, previously
+cooked in as little water as possible, and chopped
+very fine, one heaping teaspoonful of green pepper,
+one of parsley, one heaping teaspoonful of grated
+onion, a heaping saltspoonful of powdered mace, a
+dash of cayenne pepper and salt to taste. Measure
+two tablespoonfuls of tomatoes&mdash;after all the water
+has been pressed from them&mdash;chop fine and add to it
+one whole egg and one egg yolk beaten light, stir
+<span class="pagenum"><a name="Page_52">52</a></span>this into the potato mixture while on the stove,
+remove at once from the fire, add two heaping tablespoonfuls
+of cracker crumbs rolled fine, and two
+tablespoonfuls of fine Madeira or sherry. Turnout to
+cool and then form into chops, roll in egg and cracker
+crumbs and fry in boiling fat. Serve with cucumber
+salad.</p>
+
+
+<div class="new-h3"></div>
+<h3><a name="FRICASSEE_OF_SPAGHETTINA">FRICASSEE OF SPAGHETTINA.</a></h3>
+
+<p>Take a cupful of spaghettina, broken into small
+pieces, put in boiling salted water and cook for three-quarters
+of an hour. Drain well, have a cupful of
+cream sauce and stir the cooked spaghettina into it,
+let it come to a boil, season with salt and pepper,
+and add the well beaten yolk of an egg, stir well,
+remove at once, and turn into a hot vegetable dish
+and serve.</p>
+
+
+<div class="new-h3"></div>
+<h3><a name="MUSHROOMS_EN_COQUILLE">MUSHROOMS EN COQUILLE.</a></h3>
+
+<p>Wash half a pound of nice, fresh mushrooms, peel
+them and cut off the stems, cut the flaps into dice,
+and put the skins and stems in a saucepan with a
+cup of water, and cook for ten minutes. While these
+are cooking put a heaping tablespoonful of butter in
+a spider, when hot add the mushroom dice and let
+them cook until tender, then add a dessertspoonful
+of flour, and when it is cooked add the water the
+stems were boiled in, and salt and pepper to taste.
+If the sauce is too thick add a little more water. Stir
+in at the last a teaspoonful of finely minced parsley,
+a few drops of lemon juice and the well-beaten yolk
+of one egg, stir well, remove from the fire, fill the
+shells, sprinkle bread crumbs over the tops and a
+little melted butter, put in the oven for an instant to
+brown.</p>
+
+
+<div class="new-h3"></div>
+<h3><a name="RAGOUT_OF_EGG_PLANT">RAGOUT OF EGG PLANT.</a></h3>
+
+<p>Boil a small egg plant until tender. Peel it thinly
+and set aside to get cold. Cut in slices an inch thick
+<span class="pagenum"><a name="Page_53">53</a></span>and cover the bottom of a baking dish with them.
+Melt a generous tablespoonful of butter in a saucepan
+and stir into it two heaping tablespoonfuls of
+fresh mushrooms, a heaping teaspoonful of parsley,
+a heaping teaspoonful of onion, all chopped very fine,
+season with salt and pepper and pour over the egg
+plant. When it is time to put it in the oven sprinkle
+with Parmesan cheese and fine breadcrumbs and dot
+with small lumps of butter, and bake until brown in
+a quick oven. Serve in the dish in which it is baked
+with the following sauce in a sauce boat.</p>
+
+<p><span class="smcap">Sauce.</span>&mdash;Boil the skins and stems of the mushrooms
+in a cup of water; while they are cooking,
+brown together in a spider a slightly heaping tablespoonful
+of butter, a slightly heaping tablespoonful
+of flour, and a small slice of onion cut very fine.
+Strain the mushroom skins and stems and add the
+water they were cooked in to the browned butter
+and flour, and when the sauce is thick and smooth
+turn it into a saucepan and add to it a heaping tablespoonful
+of mushrooms, one small cucumber pickle
+and two large olives, all chopped very fine. Let all
+simmer together for a few minutes, season to taste
+with salt and pepper. If the sauce is too thick add a
+little water. It should be like thick cream.</p>
+
+
+<div class="new-h3"></div>
+<h3><a name="PATTIES_OF_PUFF_PASTE">PATTIES OF PUFF PASTE.</a></h3>
+
+<p>Roll out some puff paste an inch thick, cut with
+a patty-cutter as many rounds as are needed, then
+with a smaller cutter stamp each round about half
+an inch deep. Bake in a quick oven; when done lift
+the centers out carefully with a knife, remove a little
+of the inside. When wanted heat the patty shells and
+fill with spaghettina in tomato sauce, mushrooms or
+vegetables in a cream or savory sauce, or the filling
+as given for <a href="#SPINACH_BORDER_MOULD">spinach border mould</a>. A few truffles
+<span class="pagenum"><a name="Page_54">54</a></span>cut fine are a nice addition to tomato sauce. Lay
+the little tops on and serve.</p>
+
+
+<div class="new-h3"></div>
+<h3><a name="SAVORY_RICE">SAVORY RICE (a Mexican Dish).</a></h3>
+
+<p>Wash half a cup of rice, drain from the water.
+Put a heaping tablespoonful of butter in a spider,
+when hot add a small leek or white onion and the
+rice, fry until the rice is a golden brown&mdash;do not let it
+get too dark. Have ready a vegetable stock, nearly
+fill the spider and cook twenty minutes until the rice
+is perfectly dry. Every grain should stand alone.
+Turn out on a platter and serve with tomato sauce.</p>
+
+
+<div class="new-h3"></div>
+<h3><a name="RAGOUT_OF_ASPARAGUS_WITH_MOCK_MEAT_BALLS">RAGOUT OF ASPARAGUS WITH MOCK MEAT BALLS.</a></h3>
+
+<p>Scrape and wash a bunch of asparagus, cut in
+pieces about an inch long as far as the stalks are
+very tender, put the remainder of the stalks with an
+onion into a saucepan, cover with boiling water and
+let it cook until tender&mdash;about half an hour. Then
+mash them in the water in which they were boiled
+through a colander. Put over the fire again, and
+when it comes to a boil throw in the points and cook
+until tender. While that is cooking make some <a href="#MOCK_MEAT">mock
+meat</a>, as given in a previous recipe, form into balls
+as large as a walnut. Cook them in salted boiling
+water for five minutes, drain them from the water,
+also the asparagus points from the stock, put them
+together in a saucepan to keep hot while making a
+gravy. Melt a generous heaping tablespoonful of
+butter in a spider, add to it when it bubbles a large
+heaping tablespoonful of flour, stir well until it becomes
+a dark, rich brown, taking care that it does
+not burn, add the asparagus stock, season with salt
+and pepper&mdash;this gravy should be like thick cream&mdash;turn
+it over the asparagus and meat balls, stir in a
+good half tablespoonful of butter, let it come to a
+boil and serve on a platter. Garnish with parsley.</p>
+
+
+<div class="new-h3"><span class="pagenum"><a name="Page_55">55</a></span></div>
+<h3><a name="CURRIED_RICE_CROQUETTES">CURRIED RICE CROQUETTES.</a></h3>
+
+<p>Put three-quarters of a cup of milk in a saucepan
+with butter the size of an egg, let it come to a boil,
+and stir into it one large cup and a half of rice that
+has been boiled in salted water twenty minutes. Add
+a slightly heaping teaspoonful of curry powder, a few
+drops of onion juice and salt to taste. When it comes
+to a boil add a beaten egg to it, stir a minute and
+remove from the fire. Turn it out, let it cool, and
+then form into cylinders and fry as usual.</p>
+
+
+<div class="new-h3"></div>
+<h3><a name="MOCK_FISH_CROQUETTES">MOCK FISH CROQUETTES.</a></h3>
+
+<p>Slice three medium sized potatoes, boil until tender,
+but not soft, chop very fine an even teaspoonful
+of onion with three zepherettes or small square
+crackers, then add the hot potatoes and chop all
+together, season with a dash of cayenne pepper, a
+saltspoonful of mace, a little salt and pepper. Make
+a sauce with a large heaping tablespoonful of butter,
+a heaping teaspoonful of flour rubbed well together
+in a saucepan over the fire; when smooth add three-quarters
+of a cup of rich hot milk, when it boils add
+the potato mixture, let it get thoroughly hot and
+stir into it a well-beaten egg, remove from the fire,
+turn it out to get cool. Form into cylinders, dip in
+egg, roll in bread crumbs, fry in boiling fat, and serve
+with either Hollandaise or tartar sauce.</p>
+
+
+<div class="new-h3"></div>
+<h3><a name="WALNUT_CROQUETTES">WALNUT CROQUETTES.</a></h3>
+
+<p>Put half a pint of bread crumbs and a gill of milk
+in a double boiler, place over the fire and stir until
+thick and smooth, add a pinch of salt, three-quarters
+of a cup of chopped nuts and a tablespoonful of
+sherry. When the mixture is hot stir into it the well-beaten
+yolks of two eggs and remove from the fire
+at once. Set the mixture away to get cold, then
+form in any shape preferred for croquettes; dip them
+<span class="pagenum"><a name="Page_56">56</a></span>in egg and then in dried bread or cracker crumbs, fry
+in boiling fat and serve with a sauce piquante.</p>
+
+
+<div class="new-h3"></div>
+<h3><a name="RAGOUT_OF_MUSHROOMS">RAGOUT OF MUSHROOMS.</a></h3>
+
+<p>Wash half a pound of fine, fresh mushrooms, skin,
+stem and cut them into dice. Put the stems and
+skins in water to cover and stew them for twenty
+minutes; strain and put the mushrooms into this
+broth with a generous tablespoonful of butter, a
+teaspoonful of finely chopped onion, season with salt
+and pepper, cook until tender; when done add two
+well-beaten yolks of eggs, stir briskly and remove at
+once from the fire, turn out on a platter, sprinkle
+with a little very finely minced parsley and serve very
+hot.</p>
+
+
+<div class="new-h3"></div>
+<h3><a name="MOCK_CHICKEN_CROQUETTES">MOCK CHICKEN CROQUETTES.</a></h3>
+
+<p>Two cups of rye bread&mdash;home-made is the best&mdash;chopped
+fine, one cup of chopped English walnuts.
+Mix together and chop again with a tablespoonful
+of butter, an even tablespoonful of grated onion, a
+scant teaspoonful of ground mace. Melt a heaping
+tablespoonful of butter in a saucepan with half a
+tablespoonful of flour and add gradually to it a cupful
+of rich milk; when this comes to a boil add the
+other ingredients, salt and pepper to taste, then stir
+in two well-beaten eggs, remove from the fire and
+add a tablespoonful of lemon juice; turn out on a
+platter to cool, form into cylinders, dip in egg and
+bread crumbs, as usual, and fry in boiling fat.</p>
+
+<div class="figcenter" style="width: 57px;">
+<img src="images/p0056-image.png" width="57" height="35" alt="" title="" />
+</div>
+
+<div class="new-h2"><span class="pagenum"><a name="Page_57">57</a></span></div>
+<h2>Vegetables.</h2>
+
+
+<div class="intro"><p>Vegetables should be cooked in as little water as possible; the
+better way is to steam them. So much of the valuable salts are
+washed out by boiling in too much water.</p>
+
+<p>All vegetables left over can be warmed again, either in a cream
+sauce, or put in a double boiler and steamed, adding a little more
+butter.</p>
+
+<p>When pepper is used, it should always be white pepper, especially
+in white sauces and soups.</p>
+
+<p>Never salt vegetables until they are nearly cooked; it hardens
+them.</p>
+
+<p>The water vegetables are boiled in may be utilized in making
+sauces and soups; the best of the vegetables goes into it.</p>
+
+<p>The water Jerusalem artichokes are boiled in becomes quite
+a thick jelly when cold, and makes an excellent foundation for
+sauces.</p></div>
+
+
+<div class="new-h3"></div>
+<h3><a name="TO_BOIL_POTATOES">TO BOIL POTATOES.</a></h3>
+
+<p>Select potatoes of uniform size, wash and pare
+thinly, cover with boiling water and cook half an
+hour; when nearly done add salt. As soon as done
+drain from the water and set the saucepan where the
+potatoes can steam for a few minutes. They should
+be served immediately, and never allowed to remain
+in the water a moment after they are cooked. Potatoes
+are much better steamed with their skins on
+than boiled, as they then retain all the potashes.
+When they are old they should be washed, pared and
+covered with cold water, and allowed to stand for
+several hours before either boiling or frying.</p>
+
+
+<div class="new-h3"></div>
+<h3><a name="POTATOES_BAKED">POTATOES BAKED.</a></h3>
+
+<p>Select them of uniform size, wash and scrub well,
+cut a thin slice from each end to prevent their being
+soggy. They require nearly an hour to bake in a
+moderate oven.</p>
+
+
+<div class="new-h3"><span class="pagenum"><a name="Page_58">58</a></span></div>
+<h3><a name="TO_MASH_POTATOES">TO MASH POTATOES.</a></h3>
+
+<p>Boil the potatoes carefully, drain from the water,
+mash fine, and to four good-sized potatoes add a
+heaping tablespoonful of butter, a tablespoonful or
+two of cream or rich milk and salt and pepper to
+taste. Serve at once. They must be freshly mashed
+and very hot to be eatable. The mashed potatoes
+maybe squeezed through a vegetable ricer, when they
+are called Potatoes &agrave; la Neige.</p>
+
+
+<div class="new-h3"></div>
+<h3><a name="NEW_POTATOES_WITH_CREAM_SAUCE">NEW POTATOES WITH CREAM SAUCE.</a></h3>
+
+<p>Select rather small potatoes of uniform size and
+boil. When done drain off the water, set them back
+on the stove to keep hot while making a cream sauce,
+then put them carefully in a vegetable dish, pour the
+sauce over them and sprinkle with a little finely
+minced parsley.</p>
+
+
+<div class="new-h3"></div>
+<h3><a name="BROILED_POTATOES">BROILED POTATOES.</a></h3>
+
+<p>Take some cold boiled potatoes and cut them in
+rather thick slices lengthwise, dust with white pepper
+and salt, dip each slice in melted butter, broil over a
+clear fire until a nice brown. Serve with melted butter
+and finely minced parsley poured over them.</p>
+
+
+<div class="new-h3"></div>
+<h3><a name="POTATOES_A_LA_CREME_AU_GRATIN">POTATOES &Agrave; LA CR&Ecirc;ME AU GRATIN.</a></h3>
+
+<p>Chop cold boiled potatoes, put them in a baking
+dish, pour over them a cupful of white sauce nicely
+seasoned, sprinkle with a tablespoonful of grated
+Parmesan cheese or Edam cheese grated, one tablespoonful
+of bread crumbs, and dot all over with tiny
+bits of butter. Put in a quick oven for a few minutes
+to brown. Do not leave it in too long, or it will become
+dry.</p>
+
+
+<div class="new-h3"></div>
+<h3><a name="STUFFED_POTATOES">STUFFED POTATOES.</a></h3>
+
+<p>Bake some medium-sized potatoes; when done
+cut in half lengthwise, scoop out the inside, taking
+<span class="pagenum"><a name="Page_59">59</a></span>care not to break the skin. Mash the potato smooth
+and fine with butter and a little milk, season with
+salt and pepper to taste, heat thoroughly, fill the
+skins, brush the tops over with melted butter, brown
+in the oven and serve.</p>
+
+
+<div class="new-h3"></div>
+<h3><a name="POTATO_FRICASSEE">POTATO FRICASSEE.</a></h3>
+
+<p>Put in a spider a generous tablespoonful of butter
+and a cup of milk, when hot add some cold potatoes
+cut in dice, season with pepper, salt, a few drops of
+onion juice. Let them get thoroughly hot, then add
+the beaten yolks of two eggs, stir constantly until
+thick. Great care must be taken not to let it cook
+too long, or the sauce will curdle. Pour into a vegetable
+dish, sprinkle a little finely minced parsley over
+the top and serve.</p>
+
+
+<div class="new-h3"></div>
+<h3><a name="POTATOES_A_LA_DUCHESSE">POTATOES &Agrave; LA DUCHESSE.</a></h3>
+
+<p>Take cold mashed potatoes that are nicely seasoned
+with salt and pepper, form into little round
+cakes, put them on a tin, glaze over with beaten egg
+and brown in the oven. Arrange on a platter, garnish
+with parsley and serve.</p>
+
+
+<div class="new-h3"></div>
+<h3><a name="SARATOGA_CHIPS">SARATOGA CHIPS.</a></h3>
+
+<p>Peel some medium-sized white potatoes, and slice
+them very thin. It is better to have a potato slicer
+for these, if possible, as it cuts them so quickly and
+perfectly. Wash the potatoes in one or two waters,
+then cover with fresh water and lay a lump of ice on
+the top of them. Let them stand an hour, if convenient,
+drain in a colander, wipe dry with a towel,
+and fry in boiling fat&mdash;not too many at a time in the
+basket or they will stick together, and will not
+brown. Have a quick fire, and fry until brown and
+crisp, drain on paper, sprinkle with salt and serve.</p>
+
+
+<div class="new-h3"><span class="pagenum"><a name="Page_60">60</a></span></div>
+<h3><a name="FRENCH_FRIED_POTATOES">FRENCH FRIED POTATOES.</a></h3>
+
+<p>Peel some potatoes and cut in finger lengths, not
+too thick, cover with ice water, and if they are old
+it is better to let them stand two hours. Drain, wipe
+dry, and fry in boiling fat as <a href="#SARATOGA_CHIPS">Saratoga chips</a>&mdash;not too
+many at a time. When they are a nice brown lift
+the basket from the fat, sprinkle with salt, shake the
+grease from them and remove with a skimming
+spoon, drain on paper and serve at once.</p>
+
+
+<div class="new-h3"></div>
+<h3><a name="POTATOES_A_LA_MAITRE_DHOTEL">POTATOES &Agrave; LA MA&Icirc;TRE D'H&Ocirc;TEL.</a></h3>
+
+<p>Cut cold boiled potatoes in round slices, not too
+thick, put in a saucepan with some melted butter,
+pepper and salt. When they are hot add some lemon
+juice and a little minced parsley and serve.</p>
+
+
+<div class="new-h3"></div>
+<h3><a name="POTATOES_LYONNAISE">POTATOES LYONNAISE.</a></h3>
+
+<p>Fry a little onion cut in thin slices in plenty of
+butter; when a delicate brown add some cold boiled
+potatoes cut in slices of medium thickness, mixing
+them with the onion by tossing them together rather
+than stirring, as this breaks them. Cook until a nice
+color, drain them, put in a dish and sprinkle a little
+minced parsley over them.</p>
+
+
+<div class="new-h3"></div>
+<h3><a name="POTATOES_A_LA_PARISIENNE">POTATOES &Agrave; LA PARISIENNE.</a></h3>
+
+<p>Peel and wash some potatoes, scoop out into
+little balls with a potato scoop, which is made for
+the purpose. Boil for five minutes, put in melted
+butter in a saucepan until each potato is well covered
+with the butter, turn them into a pan, and
+brown in the oven. Turn out on a dish and sprinkle
+with minced parsley and a little salt.</p>
+
+
+<div class="new-h3"></div>
+<h3><a name="POTATOES_CREAMED_AND_BROWNED">POTATOES CREAMED AND BROWNED.</a></h3>
+
+<p>Take a pint of cold boiled potatoes, cut into dice
+of uniform size. Have ready a pint of cream sauce,
+<span class="pagenum"><a name="Page_61">61</a></span>toss the potatoes in this, season with salt and white
+pepper to taste, put in a baking dish, sprinkle with
+dried bread crumbs and a tablespoonful of American
+Edam cheese. A few drops of onion juice, if liked,
+may be added before putting the potatoes into the
+dish. Set it in the oven a few minutes, until it becomes
+a golden brown and serve. Do not let it stand
+in the oven long or it will dry.</p>
+
+
+<div class="new-h3"></div>
+<h3><a name="POTATO_PUFF">POTATO PUFF.</a></h3>
+
+<p>Two cupfuls of smoothly mashed boiled or baked
+potatoes, two tablespoonfuls of melted butter, two
+well-beaten whites of eggs, a cupful of sweet cream
+or rich milk. Stir the melted butter into the potato,
+then add the eggs and cream, season with salt and
+pepper, turn into a buttered baking dish, bake in a
+quick oven and serve in the dish in which it is baked.</p>
+
+
+<div class="new-h3"></div>
+<h3><a name="WHITE_POTATO_CROQUETTES">WHITE POTATO CROQUETTES.</a></h3>
+
+<p>Boil and mash very fine four medium sized potatoes.
+Put half a cup of rich milk and a generous
+heaping tablespoonful of butter in a saucepan over
+the fire. When the milk comes to a boil, stir in the
+mashed potatoes, season with pepper and salt to
+taste, mix thoroughly and add the white of an egg
+beaten to a stiff froth, remove from the fire, turn out
+on a plate to cool, then make up in small cylinders,
+dip in beaten egg, roll in cracker crumbs and fry a
+delicate brown in boiling fat.</p>
+
+
+<div class="new-h3"></div>
+<h3><a name="POTATO_PAPA">POTATO PAPA (a Mexican Dish).</a></h3>
+
+<p>Wash, pare and boil one dozen small white potatoes,
+mash while hot and add to them half a cup of
+raisins stoned and chopped very fine, twenty large
+Queen olives stoned and chopped fine, one tablespoonful
+of parsley finely minced, an even teaspoonful
+of sugar, and salt and pepper to taste. Mix all well
+<span class="pagenum"><a name="Page_62">62</a></span>together, form into an oblong shape, leaving the top
+rough. Brown a little butter in a spider, put the
+papa into it, and after a few moments' frying scatter
+little lumps of butter over the top and set in the
+oven to brown. Garnish with parsley and hard-boiled
+eggs cut in quarters lengthwise.</p>
+
+
+<div class="new-h3"></div>
+<h3><a name="SWEET_POTATOES_FRIED_RAW">SWEET POTATOES FRIED RAW.</a></h3>
+
+<p>Peel two or three medium-sized potatoes and cut
+in slices about a quarter of an inch thick, fry in boiling
+fat&mdash;when they are a nice brown they are done&mdash;drain
+on paper for a moment before serving.</p>
+
+
+<div class="new-h3"></div>
+<h3><a name="COOKED_SWEET_POTATOES_FRIED">COOKED SWEET POTATOES FRIED.</a></h3>
+
+<p>Take several sweet potatoes cut in slices lengthwise,
+not too thin. Dip each slice in melted butter
+and then in brown sugar, and fry in a little butter.</p>
+
+
+<div class="new-h3"></div>
+<h3><a name="SWEET_POTATOES_MASHED_AND_BROWNED">SWEET POTATOES MASHED AND BROWNED.</a></h3>
+
+<p>Boil three sweet potatoes of medium size until
+done. Peel and squeeze through the patent vegetable
+strainer, add a heaping tablespoonful of butter,
+salt and pepper to taste, and enough milk to make
+very soft. Put in a baking dish, dot it over with
+tiny bits of butter and bake until brown. Serve in
+the dish in which it is baked. If any is left over remove
+the thin brown skin, make the potato into
+small, flat cakes and brown on both sides in a little
+butter in a spider.</p>
+
+
+<div class="new-h3"></div>
+<h3><a name="SWEET_POTATO_CROQUETTES">SWEET POTATO CROQUETTES.</a></h3>
+
+<p>Three medium-sized potatoes baked and mashed
+very fine and beaten to a cream with one generous
+tablespoonful of butter, three tablespoonfuls of cream,
+one teaspoonful of sugar, a little salt, one teaspoonful
+of lemon juice, a saltspoonful of cinnamon and one egg
+yolk beaten very light, and add at the last the white
+of egg whipped to a stiff froth. Form into cones or
+<span class="pagenum"><a name="Page_63">63</a></span>cylinders, dip in beaten egg and bread crumbs and fry
+in boiling fat. Drain on kitchen paper, sift a little
+sugar over them and serve at once.</p>
+
+
+<div class="new-h3"></div>
+<h3><a name="BRUSSELS_SPROUTS">BRUSSELS SPROUTS.</a></h3>
+
+<p>Pick off any leaves that may be discolored and
+wash well a quart of Brussels sprouts, put into a
+saucepan with two quarts of boiling water and a
+saltspoonful of soda. Boil rapidly until tender&mdash;about
+half an hour&mdash;just before they are done add a
+tablespoonful of salt. Drain them in a colander, and
+if it is not time to serve them stand the colander over
+steam to keep them hot. Do not let them remain in
+the water. When ready to serve put the sprouts in
+a vegetable dish and pour over them a pint of rich
+cream sauce.</p>
+
+
+<div class="new-h3"></div>
+<h3><a name="OKRA_AND_TOMATOES">OKRA AND TOMATOES.</a></h3>
+
+<p>A quart of fresh or canned tomatoes&mdash;if fresh,
+skin in the usual way&mdash;cut them in quarters and put
+over the fire, let them boil until a great deal of the
+water has evaporated, then add a pint of fresh okra,
+cut in slices, cook until tender, season with a generous
+heaping tablespoonful of butter, and pepper and
+salt to taste.</p>
+
+
+<div class="new-h3"></div>
+<h3><a name="BEETS">BEETS.</a></h3>
+
+<p>Wash the beets carefully to avoid breaking the
+skin, and do not cut off the fine roots, as this will
+bleed and spoil them. Put on in boiling water and
+cook from an hour and a half to three hours. Test
+with a wooden skewer. Cut in slices or dice and
+serve with melted butter, pepper and salt. Winter
+beets should be soaked over night.</p>
+
+
+<div class="new-h3"></div>
+<h3><a name="PUREE_OF_PEAS">PUR&Eacute;E OF PEAS.</a></h3>
+
+<p>When peas are old this is a very nice way to use
+them. Put a quart of shelled peas over the fire in
+sufficient boiling water to cook them. Boil until
+<span class="pagenum"><a name="Page_64">64</a></span>tender, drain from the water, press through a pur&eacute;e
+sieve, season with salt and pepper to taste, and a
+good heaping tablespoonful of butter, and if too dry
+a little milk or cream may be used.</p>
+
+
+<div class="new-h3"></div>
+<h3><a name="PUREE_OF_LIMA_BEANS">PUR&Eacute;E OF LIMA BEANS</a></h3>
+
+<p class="no-indent">may be prepared in the <a href="#PUREE_OF_PEAS">same way</a>.</p>
+
+
+<div class="new-h3"></div>
+<h3><a name="PUREE_OF_CUCUMBERS">PUR&Eacute;E OF CUCUMBERS.</a></h3>
+
+<p>Peel and slice the cucumbers and put them over
+the fire in as little boiling water as will cook them;
+when tender drain from the water, press through a
+pur&eacute;e sieve, season with salt and pepper and add a
+tablespoonful of butter.</p>
+
+
+<div class="new-h3"></div>
+<h3><a name="STUFFED_CUCUMBERS">STUFFED CUCUMBERS.</a></h3>
+
+<p>Peel two large, fine cucumbers, cut in half lengthwise,
+take out the seeds. Scrape out carefully the
+soft part&mdash;with a small spoon&mdash;into a saucepan.
+Peel and core a tart apple, chop fine with a small
+pickled gherkin, take from this a good tablespoonful
+for the sauce and put one side, then add the rest to
+the soft part of the cucumbers in the saucepan. Let
+it simmer until tender, then add butter the size of an
+egg, pepper and salt to taste, a few drops of onion
+juice, or the spoon used for stirring the mixture may
+be rubbed with garlic, three tablespoonfuls of grated
+bread crumbs, one egg beaten, stir all together, and
+remove at once from the fire. Put the cucumbers in
+a saucepan, cover with boiling water and cook
+gently until tender&mdash;about ten or fifteen minutes;
+when nearly done add a tablespoonful of salt, drain
+from the water, when cool enough stuff them with
+the dressing already prepared and press into shape,
+brush with egg, sprinkle bread crumbs over the top
+and a few tiny lumps of butter, place carefully in a
+pan and bake a delicate brown.</p>
+
+<p><span class="pagenum"><a name="Page_65">65</a></span>
+<span class="smcap">For the Sauce</span>, take the tablespoonful of apple
+and pickle reserved from the stuffing, and add a teaspoonful
+of capers, chop all together as fine as possible,
+make a cream sauce and add this mixture to it
+on the fire and heat thoroughly. Place the cucumbers
+carefully on a platter and pour the sauce around
+them.</p>
+
+
+<div class="new-h3"></div>
+<h3><a name="CUCUMBERS_STUFFED_WITH_MUSHROOMS">CUCUMBERS STUFFED WITH MUSHROOMS.</a></h3>
+
+<p>Peel two large, firm cucumbers, and cut in half
+lengthwise; take out the seeds. Take a quarter of a
+pound of fresh mushrooms, skin and stem them.
+Chop the mushroom flaps very fine, put them in a
+spider with four tablespoonfuls of melted butter and
+a very little water, cover and cook until tender.
+Remove from the fire, stir in four heaping tablespoonfuls
+of grated bread crumbs, salt and pepper to taste,
+a few drops of onion juice, and the yolk of one egg.
+Stuff the cucumbers with this dressing, put the halves
+together, fasten with wooden toothpicks or tie with
+string. Place in a small dish that will fit in the
+steamer, cover closely, and steam until tender&mdash;about
+three-quarters of an hour&mdash;and serve with a brown
+sauce made as follows:</p>
+
+<p><span class="smcap">The Sauce.</span>&mdash;Put on the skins and stems of the
+mushrooms in boiling water. Fry a few slices each
+of carrot, celery top, green pepper, onion and turnip
+in butter, strain the water from the mushroom
+stems into this and stew until all are tender,
+strain, add a generous tablespoonful of butter and
+enough flour to thicken the sauce, and salt and pepper
+to taste. Place the cucumbers in a shallow vegetable
+dish, remove the strings and pour the sauce
+around them.</p>
+
+
+<div class="new-h3"></div>
+<h3><a name="ESCALLOPED_EGG_PLANT">ESCALLOPED EGG PLANT.</a></h3>
+
+<p>Boil a small egg plant, cut it in half, take out the
+pulp, throwing away the seeds and skin, chop the
+<span class="pagenum"><a name="Page_66">66</a></span>pulp fine and mix with it half a teaspoonful of bread
+crumbs, one cup of cream or rich milk, butter the
+size of an egg, an even teaspoonful of finely minced
+parsley, pepper and salt to taste, and a few drops of
+onion juice. Beat all together, turn into a baking
+dish, cover the top with dried bread crumbs and tiny
+bits of butter and bake until brown. Serve in the
+dish in which it is baked. If any is left over, cut in
+slices half an inch thick and fry in butter for luncheon.</p>
+
+
+<div class="new-h3"></div>
+<h3><a name="STUFFED_EGG_PLANT">STUFFED EGG PLANT.</a></h3>
+
+<p>Take half a large egg plant, boil gently until
+tender, remove from the fire, take out the pulp carefully
+so as not to break the shell, leaving it about a
+quarter of an inch thick. Peel and stem a quarter of
+a pound of fresh mushrooms, chop very fine, reserve
+a heaping tablespoonful of this for the sauce, then
+add the pulp of the egg plant to the mushrooms in
+the chopping bowl, and one heaping tablespoonful of
+currants, washed and picked over, one even teaspoonful
+of grated onion, one even teaspoonful of
+chopped green pepper, five heaping tablespoonfuls of
+grated bread crumbs, four tablespoonfuls of melted
+butter, two tablespoonfuls of rich cream. Mix all
+well together, fill the shell with this mixture, press
+it into shape and bind carefully with string. Bake
+twenty minutes, remove the string and serve on a
+platter with the sauce poured around it.</p>
+
+<p><span class="smcap">The Sauce.</span>&mdash;Put on the skins and stems of the
+mushrooms in a saucepan, cover with boiling water,
+cook until tender, drain, and into this water put the
+tablespoonful of reserved mushrooms, add salt and
+pepper to taste, boil a few minutes, then add a heaping
+teaspoonful of flour stirred into a heaping tablespoonful
+of butter, let all cook together until thick,
+and pour around the egg plant.</p>
+
+
+<div class="new-h3"><span class="pagenum"><a name="Page_67">67</a></span></div>
+<h3><a name="GREEN_CORN_CAKES">GREEN CORN CAKES.</a></h3>
+
+<p>One quart of grated corn, one teacup of butter
+melted, four tablespoonfuls of flour, two eggs, and
+salt and pepper to taste. Bake as griddle cakes and
+serve at once. These cakes are very good made of
+canned corn. Pound the corn in a mortar and press
+through a sieve.</p>
+
+
+<div class="new-h3"></div>
+<h3><a name="CORN_PUDDING">CORN PUDDING.</a></h3>
+
+<p>Four large ears of corn grated, or a can of corn
+prepared as for <a href="#GREEN_CORN_CAKES">corn cakes</a>, one heaping tablespoonful
+of butter, one teaspoonful of flour, one teaspoonful
+of sugar, one whole egg and one yolk. Melt the
+butter and stir into the corn, beat the eggs and add
+with one pint of milk, the sugar and flour, and salt
+and pepper to taste. Bake in a shallow dish in a
+moderate oven from twenty minutes to half an hour.
+If it bakes too long, it becomes watery.</p>
+
+
+<div class="new-h3"></div>
+<h3><a name="MOCK_OYSTERS_OF_GREEN_CORN">MOCK OYSTERS OF GREEN CORN.</a></h3>
+
+<p>A pint of grated corn, a cup of flour, one egg, two
+ounces of butter, three tablespoonfuls of milk, and
+salt and pepper to taste. Mix well and drop from a
+spoon in oblong cakes&mdash;to look as much like oysters
+as possible&mdash;into hot butter, fry brown on both sides.
+Serve on a platter and garnish with parsley. These
+may also be made of canned corn by pressing it
+through a colander with a potato masher to separate
+the hulls from it.</p>
+
+
+<div class="new-h3"></div>
+<h3><a name="CORN_BOILED_ON_THE_COB">CORN BOILED ON THE COB.</a></h3>
+
+<p>Husk the corn and remove the silk, put in a
+kettle, and cover with boiling water. If the corn is
+young, it will cook in from five to ten minutes, as it
+is only necessary to set the milk. It should be served
+at once in a folded napkin.</p>
+
+
+<div class="new-h3"><span class="pagenum"><a name="Page_68">68</a></span></div>
+<h3><a name="CURRY_OF_CORN">CURRY OF CORN.</a></h3>
+
+<p>A can of corn, one good tart cooking apple, one
+tomato, a teaspoonful of finely chopped green pepper,
+a teaspoonful of grated onion, a teaspoonful of curry
+powder, a tablespoonful of chopped Brazil or English
+walnuts, two tablespoonfuls of butter, and salt and
+pepper to taste. Put the butter in a spider, when it
+bubbles add the apple cut in dice and onion, fry
+brown, then stir in the curry powder, the chopped
+pepper and tomato and nuts, let all simmer together
+for a few minutes, then add the corn, and cook gently
+for twenty minutes. If it is too thick a little water
+must be added. Serve in a shallow vegetable dish or
+on a platter. Fresh corn may be used. Boil and
+then cut from the cob, cook the cobs in the water the
+corn was boiled in long enough to extract all the
+good from them, and use this broth for the curry.</p>
+
+
+<div class="new-h3"></div>
+<h3><a name="CROQUETTES_OF_SALSIFY_AND_CELERIAC">CROQUETTES OF SALSIFY AND CELERIAC.</a></h3>
+
+<p>Two roots of salsify and one large celeriac.
+Wash and scrape them well. Cut in pieces and cover
+with vinegar and water and let them stand one
+hour&mdash;this will prevent them from turning dark.
+Pour off the vinegar and water and nearly cover
+them with boiling water, cook until very tender,
+mash fine and smooth, season with pepper and salt,
+and a few drops of onion juice, put in a saucepan
+over the fire, and add a tablespoonful of butter, two
+tablespoonfuls of milk, and just before removing
+from the fire add a tablespoonful of cream and one
+egg, stir well, turn out into a bowl and set aside to
+cool. When cold make into croquettes, dip in egg
+and cracker crumbs and fry in a basket in boiling
+oil.</p>
+
+
+<div class="new-h3"></div>
+<h3><a name="INDIAN_CURRY_OF_VEGETABLES">INDIAN CURRY OF VEGETABLES.</a></h3>
+
+<p>Equal quantities of cauliflower and potatoes, raw.
+The cauliflower cut into flowerettes and the potatoes
+<span class="pagenum"><a name="Page_69">69</a></span>into dice. Put them into a spider with a heaping tablespoonful
+of butter, a rounded teaspoonful of curry
+powder, and let them simmer for a few minutes without
+taking color. Then add two tablespoonfuls of
+tomatoes, an even teaspoonful of grated onion and
+one of chopped green pepper, fill up the spider with
+boiling water, and set it back on the stove where it
+will stew gently until the vegetables are tender and
+the water has been reduced to one-third the quantity.
+It should be as thick as ordinary gravy; if not, add
+a scant teaspoonful of flour. Just before it is done
+stir in a heaping tablespoonful of butter. Turn it
+into a shallow vegetable dish and serve very hot.
+The spider should be kept covered while the curry is
+cooking. It is very good without the green pepper.
+This may be warmed over, and is better the second
+day than the first.</p>
+
+
+<div class="new-h3"></div>
+<h3><a name="KOHLRABI">KOHLRABI.</a></h3>
+
+<p>Peel them, cut in slices and pour on just enough
+boiling water to cook them. Cook until tender.
+When nearly done add salt. Make a cream sauce,
+season with white pepper, salt and a little grated
+nutmeg, if liked, toss them in this sauce, let it boil
+up once and serve very hot.</p>
+
+
+<div class="new-h3"></div>
+<h3><a name="MARROWFAT_BEANS_BAKED">MARROWFAT BEANS BAKED.</a></h3>
+
+<p>Pick over carefully and wash one quart of beans,
+soak in water over night. In the morning drain,
+add fresh cold water and bring to a boil, drain again,
+and turn them into a four-quart stone jar, put in a
+generous cup of butter, two large tablespoonfuls of
+Porto Rico molasses, two tablespoonfuls of salt, less
+than a teaspoonful of pepper, and fill the jar with
+boiling water. Put in the oven, covering the jar
+with a tin cover. It must be cooked in a slow oven
+eight or nine hours&mdash;the water ought to last until
+<span class="pagenum"><a name="Page_70">70</a></span>the beans are perfectly cooked, and when done a
+good gravy left, about a third of the depth of the
+beans in the jar. Beans cooked in this way are very
+nutritious and easily digested. Keep them covered
+for two or three hours while cooking. Serve with
+Chili sauce.</p>
+
+
+<div class="new-h3"></div>
+<h3><a name="BAYO_OR_MEXICAN_BEANS-1">BAYO OR MEXICAN BEANS.&mdash;No. 1.</a></h3>
+
+<p>Put one cup of Bayo or Mexican red beans to
+soak over night, in the morning drain off the water
+and put them in a saucepan with plenty of fresh
+water, let them cook for two hours, drain again, and
+add to them three fresh tomatoes, skinned and cut
+small, or a cup of canned tomatoes, and half an
+onion cut as small as the beans, then cover with
+boiling water and cook for one hour. Then stir in a
+very generous tablespoonful of butter, and salt and
+pepper to taste.</p>
+
+
+<div class="new-h3"></div>
+<h3><a name="MEXICAN_BEANS-2">MEXICAN BEANS.&mdash;No. 2.</a></h3>
+
+<p>Soak over night a pint of beans and boil as in
+<a href="#BAYO_OR_MEXICAN_BEANS-1">recipe No. 1</a> until soft. Then melt a tablespoonful of
+butter in a spider; when it bubbles put in a small
+onion chopped very fine, and fry a delicate brown.
+Drain the beans and turn them into the spider, add
+a cup of boiling water and stir until the water becomes
+thick like cream.</p>
+
+
+<div class="new-h3"></div>
+<h3><a name="EMPARADAS">EMPARADAS (a Mexican Recipe).</a></h3>
+
+<p>Take some beans cooked as in <a href="#BAYO_OR_MEXICAN_BEANS-1">Mexican Beans
+No. 1</a> and mash them to a paste. Then roll out
+some puff paste very thin&mdash;about the sixth of an
+inch&mdash;cut this into rounds with a large patty cutter,
+put a spoonful of the bean pur&eacute;e on the half of each
+round, wet the edges of the pastry, cover, press the
+edges together, making a half moon, brush them over
+with beaten egg and bake in a hot oven, or they may
+be fried in boiling oil or fat until a delicate brown.</p>
+
+
+<div class="new-h3"><span class="pagenum"><a name="Page_71">71</a></span></div>
+<h3><a name="FRIJOLES_FRITOS">FRIJOLES FRITOS.</a></h3>
+
+<p>A pint of beans cooked as in recipe for <a href="#BAYO_OR_MEXICAN_BEANS-1">Bayo or
+Mexican Beans No. 1</a>. Rub them smooth in a mortar,
+put them into a spider with a quarter of a cup of
+butter and fry for a few minutes, then add half a cup
+of grated Parmesan cheese, mix thoroughly and serve
+hot.</p>
+
+
+<div class="new-h3"></div>
+<h3><a name="BROILED_MUSHROOMS">BROILED MUSHROOMS.</a></h3>
+
+<p>Select large flap mushrooms for broiling. Wash,
+skin and stem them, lay them on a dish, sprinkle
+with salt and pepper and pour a little olive oil over
+each mushroom, let them stand one hour. Broil on
+a gridiron over a nice clear fire. Place on a dish and
+serve with the following sauce: Prepare the stock as
+before by boiling the stems and skins in water and
+then straining. Mince two or three mushrooms fine,
+add to the stock, with a teaspoonful of minced parsley,
+a few drops of onion juice, a small lump of butter,
+cook for fifteen minutes, then add a cupful of
+cream, an even teaspoonful of flour wet with some of
+the cream and rubbed smooth. Let it all cook together
+for three minutes, then add the beaten yolk of
+an egg, stir well, remove from the fire at once and
+serve.</p>
+
+
+<div class="new-h3"></div>
+<h3><a name="MUSHROOMS_ON_TOAST">MUSHROOMS ON TOAST.</a></h3>
+
+<p>Half a pound of mushrooms, wash, stem and
+skin as before. Cut into dice, put in a saucepan with
+the juice of half a lemon, a tablespoonful of butter
+and a slice of onion, a sprig of parsley and one clove,
+tied together in a thin muslin bag. Set the saucepan
+on the fire and stew gently until nearly dry, then add
+water almost to cover them, salt and pepper to
+taste, and let them cook fifteen minutes. Take out
+the bag of onion, etc., and thicken with one egg
+yolk well beaten, and a small cupful of cream.
+Have some slices of toast on a platter, buttered and
+<span class="pagenum"><a name="Page_72">72</a></span>moistened with a little hot milk, pour the mushrooms
+over them, garnish with parsley and serve
+hot.</p>
+
+
+<div class="new-h3"></div>
+<h3><a name="MUSHROOMS_STEWED_IN_A_CREAM_SAUCE">MUSHROOMS STEWED IN A CREAM SAUCE.</a></h3>
+
+<p>Make a pint of cream sauce, prepare half a pound
+of mushrooms as in the <a href="#MUSHROOMS_ON_TOAST">preceding recipe</a>, cut into
+dice, and stew in the sauce until very tender. Have
+the toast prepared as above and pour the mushrooms
+over it. Garnish with parsley and serve at
+once. They may be served in pastry shells as an
+entr&eacute;e, if preferred.</p>
+
+
+<div class="new-h3"></div>
+<h3><a name="TOMATOES_STUFFED_WITH_MUSHROOMS-1">TOMATOES STUFFED WITH MUSHROOMS.&mdash;No. 1.</a></h3>
+
+<p>Wash, skin and stem half a pound of mushrooms,
+chop very fine, add two even teaspoonfuls of finely
+minced parsley, a few drops of lemon juice, the same of
+onion juice, and salt and pepper to taste. Melt two
+tablespoonfuls of butter in a saucepan and cook all
+together in this until the mushrooms are tender, then
+add a cupful of stale bread crumbs and one egg yolk,
+stir well and remove from the fire. Have half a
+dozen perfectly ripe tomatoes, washed and wiped,
+cut a slice from the top of each, take out the core and
+seeds, and fill with the mushroom stuffing. Bake in
+a moderate oven until done. The skins should be
+removed in the usual way before stuffing.</p>
+
+
+<div class="new-h3"></div>
+<h3><a name="TOMATOES_STUFFED_WITH_MUSHROOMS-2">TOMATOES STUFFED WITH MUSHROOMS.&mdash;No. 2.</a></h3>
+
+<p>Wash and wipe the tomatoes, but do not remove
+the skins. Cut in half, take out the core and a few
+of the seeds. Fill with the same forcemeat as in the
+<a href="#TOMATOES_STUFFED_WITH_MUSHROOMS-1">preceding recipe</a> and cover the top with it, place in a
+pan with a little water to keep from burning, bake
+in a moderate oven until soft, remove carefully from
+the pan, place on a platter, garnish with parsley and
+serve.</p>
+
+
+<div class="new-h3"><span class="pagenum"><a name="Page_73">73</a></span></div>
+<h3><a name="ESCALLOPED_TOMATOES">ESCALLOPED TOMATOES.</a></h3>
+
+<p>Strain from a quart can of tomatoes one cupful
+of water. Put a layer of the tomatoes in a baking
+dish, season with salt, pepper and a little sugar,
+cover with a layer of bread crumbs, dot freely with
+bits of butter, then put another layer of tomatoes,
+and lastly a layer of bread crumbs, with bits of butter,
+and sprinkle with a dessertspoonful of sugar.
+Bake forty-five minutes, and serve in the dish in which
+it is baked.</p>
+
+
+<div class="new-h3"></div>
+<h3><a name="TOMATOES_WITH_EGG">TOMATOES WITH EGG.</a></h3>
+
+<p>Drain the water from a can of tomatoes, press
+them through a colander, put into a saucepan over the
+fire, season with salt and pepper, a little sugar, if
+acid, and a few drops of onion juice. Let them cook
+a little, and just before serving add the well-beaten
+yolks of two eggs, stir well until it thickens, and
+remove immediately from the fire or it will curdle.</p>
+
+
+<div class="new-h3"></div>
+<h3><a name="FRENCH_CARROTS_IN_BROWN_SAUCE">FRENCH CARROTS IN BROWN SAUCE.</a></h3>
+
+<p>Select the smallest French carrots, wash and
+scrape them and boil until tender in as little water
+as possible. When done drain from the water, using it
+to make the sauce. Put a tablespoonful of butter into
+a spider, when hot stir in a tablespoonful of flour,
+stir until a dark brown, add gradually the water the
+carrots were boiled in, season with salt and pepper,
+simmer until thick and smooth, add the carrots, and
+when hot serve.</p>
+
+
+<div class="new-h3"></div>
+<h3><a name="FRENCH_CARROTS_AND_PEAS">FRENCH CARROTS AND PEAS.</a></h3>
+
+<p>Take a pint of young peas and two bunches of
+French carrots, cut in slices or fancy shapes (stars or
+clover leaves), cook each vegetable by itself in as little
+water as will cook them. When they are both tender
+put them together into a saucepan, add a heaping
+tablespoonful of butter and half a tablespoonful of
+<span class="pagenum"><a name="Page_74">74</a></span>flour rubbed together, and if there is not enough
+water left, add enough to make a gravy. Canned
+instead of fresh peas may be used; drain the water
+from the peas and stew the carrots in it, and follow
+the recipe as above.</p>
+
+
+<div class="new-h3"></div>
+<h3><a name="SPINACH_PUDDING">SPINACH PUDDING.</a></h3>
+
+<p>Make a sauce of one ounce and a half of butter,
+one ounce of flour, a scant half cup of rich milk, half
+a teaspoonful of sugar, a grating of nutmeg, if liked,
+and salt and pepper to taste. When this comes to a
+boil, add an even cupful of spinach that has been
+cooked and finely chopped, and from which the water
+has been well pressed out. Remove from the stove,
+and stir into it two beaten eggs. Grease a mould,
+sprinkle it with dried and sifted bread crumbs, turn
+the pudding into this, set the mould in a pan of hot
+water, put in the oven, cover it to prevent browning
+and bake nearly three-quarters of an hour. Turn
+out on a platter, have ready a cream sauce to pour
+around the pudding, garnish with hard-boiled eggs,
+cut in quarters lengthwise, and parsley. If any is
+left over, cut in slices, and warm over in a cream
+sauce and serve for luncheon. It will keep for days.</p>
+
+
+<div class="new-h3"></div>
+<h3><a name="SPINACH_BALLS">SPINACH BALLS.</a></h3>
+
+<p>Put a slightly heaping tablespoonful of butter,
+a tablespoonful of cream, and half a teaspoonful of
+sugar into a saucepan on the stove, mix well, and
+when it boils add a heaping tablespoonful of flour&mdash;as
+much as will stay on the spoon&mdash;let it come to a
+boil, and then add three-quarters of a cup of cooked
+and finely chopped spinach, beat well and remove
+from the fire. When cold add two eggs, one at a
+time, season with salt and pepper to taste and half a
+saltspoonful of powdered mace. Have a saucepan
+of boiling water, slightly salted, on the stove; dip a
+<span class="pagenum"><a name="Page_75">75</a></span>tablespoon in cold water, and then take up enough
+of the spinach mixture to make an oblong cake, in
+shape like an egg cut in half lengthwise, then dip the
+spoon in the boiling water and let the cake float off.
+Use all the mixture in this way. The balls will cook
+in four or five minutes, and they must not boil too
+fast or they will break. Let them drain in a colander
+while making a cream sauce, and when the sauce is
+made put the balls into it and let them come to a
+boil, turn out on a platter and garnish with parsley.</p>
+
+
+<div class="new-h3"></div>
+<h3><a name="TOMATOES_AND_MUSHROOMS">TOMATOES AND MUSHROOMS.</a></h3>
+
+<p>Put on a pint of tomatoes in a saucepan and
+cook for fifteen or twenty minutes until nearly all the
+water has evaporated, season with salt and pepper,
+add a generous tablespoonful of butter, a tablespoonful
+of bread crumbs and half a pint of fresh
+mushrooms chopped fine. Cook until the mushrooms
+are tender. Have some bread cut in nice
+slices toasted and slightly moistened with warm
+milk. Pour the tomatoes and mushrooms over it
+and serve very hot.</p>
+
+
+<div class="new-h3"></div>
+<h3><a name="TO_BOIL_RICE_PLAIN">TO BOIL RICE PLAIN.</a></h3>
+
+<p>Wash half a cupful of rice, drain from the water,
+have on the fire a very large saucepan nearly full of
+salted boiling water. Turn the rice into this and
+boil hard for twenty minutes, pour all into a colander,
+drain well, and put the rice in a smaller saucepan
+on the back of the stove, where it will be kept warm,
+without cooking, until all the moisture has evaporated.
+Then serve.</p>
+
+
+<div class="new-h3"></div>
+<h3><a name="CAULIFLOWER_WITH_DRAWN_BUTTER">CAULIFLOWER WITH DRAWN BUTTER.</a></h3>
+
+<p>Select a nice white cauliflower, take off all the
+leaves, and cut enough of the stem off to allow it to
+stand well in the dish it is to be served in. Put it into
+a saucepan, cover with boiling water, and when it is
+<span class="pagenum"><a name="Page_76">76</a></span>nearly done add salt, as cooking it long with salt
+turns it brown. The usual time to cook a cauliflower
+is about twenty minutes. Try it with a fork,
+and if it is tender remove carefully from the water,
+let it drain in a colander while preparing a drawn
+butter. Then put into a hot vegetable dish, pour the
+sauce over and serve.</p>
+
+<p><span class="smcap">For the Drawn Butter.</span>&mdash;Melt a large heaping
+tablespoonful of butter, and stir into it a heaping
+teaspoonful of flour, let them cook together without
+browning and add by degrees a cup of hot milk.</p>
+
+
+<div class="new-h3"></div>
+<h3><a name="ESCALLOPED_CAULIFLOWER">ESCALLOPED CAULIFLOWER.</a></h3>
+
+<p>Cut a cauliflower into flowerettes, cover with
+boiling water into a saucepan and cook until tender,
+let them drain in a colander while the sauce is being
+prepared. Make the usual cream sauce, enough to
+cover the cauliflower. When the sauce is done add
+two heaping tablespoonfuls of American Edam or
+grated Parmesan cheese, put the flowerettes into a
+baking dish, pour the sauce over them, sprinkle the
+top with a little of the cheese, and stand the dish in
+the oven for a few minutes to brown.</p>
+
+
+<div class="new-h3"></div>
+<h3><a name="ESCALLOPED_SPAGHETTINA">ESCALLOPED SPAGHETTINA.</a></h3>
+
+<p>Put a good half cupful of spaghettina, broken in
+bits, into a saucepan of boiling water with an even
+tablespoonful of salt, boil three-quarters of an hour,
+turn into a colander and let it drain while the sauce
+is being made. Prepare it exactly as for <a href="#ESCALLOPED_CAULIFLOWER">escalloped
+cauliflower</a> and finish in the same way.</p>
+
+
+<div class="new-h3"></div>
+<h3><a name="CHESTNUT_PUREE">CHESTNUT PUR&Eacute;E.</a></h3>
+
+<p>Shell some large imported chestnuts and put over
+the fire in boiling water, let them cook for a few minutes,
+rub the skins off, and cover again with fresh
+boiling water, boil until tender. Press through a
+sieve, and season with butter, pepper and salt.</p>
+
+
+<div class="new-h3"><span class="pagenum"><a name="Page_77">77</a></span></div>
+<h3><a name="PUREE_OF_DRIED_WHITE_BEANS">PUR&Eacute;E OF DRIED WHITE BEANS.</a></h3>
+
+<p>Pick over and wash a pint of beans and soak
+over night. In the morning drain off the water, put
+the beans into a saucepan with cold water to cover
+them, and cook until tender&mdash;a little more than an
+hour. Press through a sieve, add a generous tablespoonful
+of butter, salt and pepper to taste, put into
+a saucepan, make very hot and serve.</p>
+
+
+<div class="new-h3"></div>
+<h3><a name="SQUASH_PUDDING">SQUASH PUDDING.</a></h3>
+
+<p>A large heaping cup of Hubbard squash, measured
+after it is baked and mashed smooth, a generous
+heaping tablespoonful of butter, melted and stirred
+into the squash, a heaping teaspoonful of flour mixed
+with four tablespoonfuls of milk and one egg beaten
+light, salt and pepper to taste. Mix well and turn
+into a buttered pudding dish and bake about twenty
+minutes. Serve in the dish in which it is baked. If
+any is left over, make it up into little round cakes
+and brown in butter for luncheon.</p>
+
+
+<div class="new-h3"></div>
+<h3><a name="SQUASH_FRITTERS">SQUASH FRITTERS.</a></h3>
+
+<p>A heaping cupful of Hubbard squash baked and
+mashed, stir into it a heaping tablespoonful of butter,
+a heaping tablespoonful of flour, a cup of milk,
+salt and pepper to taste, and one egg beaten light.
+Mix well and bake or fry as griddle cakes.</p>
+
+
+<div class="new-h3"></div>
+<h3><a name="SUMMER_SQUASH">SUMMER SQUASH.</a></h3>
+
+<p>Wash and peel two large summer squash, cut in
+small pieces and remove the seeds, cover with boiling
+water and cook until tender. Drain in a colander
+and press gently as much of the water out as possible
+with a potato masher, then mash through the
+colander into a saucepan, put it on the stove and let
+it cook until the squash is quite dry, taking care that
+it does not burn. Then add four heaping tablespoonfuls
+of butter, a teaspoonful of sugar, and salt and
+pepper to taste.</p>
+
+
+<div class="new-h3"><span class="pagenum"><a name="Page_78">78</a></span></div>
+<h3><a name="RICE_CROQUETTES">RICE CROQUETTES.</a></h3>
+
+<p>Put three-quarters of a cup of milk in a saucepan
+over the fire, with a generous tablespoonful of butter,
+a heaping teaspoonful of sugar, and when it comes
+to a boil add a cup and a half of boiled rice, a saltspoonful
+of powdered cinnamon or nutmeg, if preferred,
+and salt to taste. Mix well, let it come to a
+boil and add a beaten egg, remove from the fire, turn
+into a plate to get cold, form into cylinders and cook
+in boiling fat.</p>
+
+
+<div class="new-h3"></div>
+<h3><a name="FRICASSEE_OF_CELERIAC">FRICASSEE OF CELERIAC.</a></h3>
+
+<p>Wash and peel the celery roots, cut them into
+dice and cook until tender in as little water as possible,
+and when nearly done add a little salt. Make a
+sauce of two tablespoonfuls of butter and one tablespoonful
+of flour cooked together until smooth without
+browning. Then add a cup of rich milk, and
+when this boils turn the celery dice with the water in
+which they were boiled into the sauce, season to
+taste with salt and pepper. When ready to serve
+beat one egg yolk with a tablespoonful of cream and
+stir carefully into it, remove at once from the fire,
+pour into a vegetable dish, sprinkle with a little
+parsley minced fine, and serve.</p>
+
+
+<div class="new-h3"></div>
+<h3><a name="YELLOW_TURNIP_RAGOUT">YELLOW TURNIP RAGOUT.</a></h3>
+
+<p>Take one large yellow turnip, peel, wash and
+wipe dry, cut in oblong pieces. Brown a good lump
+of butter in a spider, simmer the turnip slices in this
+until nicely browned, taking care not to burn them.
+Put all into a saucepan with only water enough to
+cook them tender, cover tightly, when done, brown
+a little butter and flour together to make the gravy
+the proper consistency, season with pepper and salt
+and serve.</p>
+
+
+<div class="new-h3"><span class="pagenum"><a name="Page_79">79</a></span></div>
+<h3><a name="TOMATOES_STUFFED_WITH_CHEESE">TOMATOES STUFFED WITH CHEESE.</a></h3>
+
+<p>Cut six tomatoes in half, scoop out part of the
+inside and put this in a saucepan and cook until
+nearly all the water has been absorbed, then add
+half a teaspoonful of sugar, one heaping tablespoonful
+of butter, two heaping tablespoonfuls of grated
+cheese, two heaping tablespoonfuls of dried bread
+crumbs, pepper and salt to taste, and a few drops of
+onion juice. Sprinkle the tomatoes with salt, pepper,
+a little sugar and grated cheese, then fill them with
+the dressing, dot them with tiny bits of butter and
+sift over them a few bread crumbs. Melt half a teaspoonful
+of butter in a baking pan, put the tomatoes
+in and bake twenty or twenty-five minutes. Take
+them out carefully when done, arrange on a dish,
+make a little gravy in the pan in which they were
+baked by adding a little more butter, half a cupful of
+milk, a heaping teaspoonful of flour, and salt and
+pepper to taste. Serve in a sauceboat.</p>
+
+
+<div class="new-h3"></div>
+<h3><a name="JERUSALEM_ARTICHOKES">JERUSALEM ARTICHOKES.</a></h3>
+
+<p>Wash and peel a dozen artichokes, selecting them
+as nearly the same size as possible. Cover with boiling
+water and cook until tender, drain at once and
+pour over them a cream sauce, sprinkle a little finely
+chopped parsley over them and serve.</p>
+
+
+<div class="new-h3"></div>
+<h3><a name="ASPARAGUS">ASPARAGUS.</a></h3>
+
+<p>Scrape and wash as much asparagus as is needed,
+cut the stalks the same length, tie in bunches and put
+over the fire in boiling water, and when nearly done
+add a little salt. Boil until perfectly tender, drain,
+put in a dish, remove the strings and serve very hot
+with sauce Hollandaise or a simple cream sauce.</p>
+
+
+<div class="new-h3"></div>
+<h3><a name="POINTES_DASPERGES">POINTES D'ASPERGES.</a></h3>
+
+<p>Cut off the tender green tips of asparagus about
+an inch and a half long, cover with boiling water and
+<span class="pagenum"><a name="Page_80">80</a></span>cook until tender. Add salt just before they are
+done. Drain and put the points into a saucepan with
+butter, salt and pepper and a few spoonfuls of cream
+or Hollandaise sauce, mix well and do not let it cook
+after the sauce is added. A little nutmeg may be
+used if liked. Serve very hot.</p>
+
+
+<div class="new-h3"></div>
+<h3><a name="PURPLE_CABBAGE_WITH_CHESTNUTS">PURPLE CABBAGE WITH CHESTNUTS.</a></h3>
+
+<p>Shred fine as for <a href="#COLD_SLAW">cold slaw</a> half a purple cabbage,
+put half of this into a saucepan, dot with a tablespoonful
+of butter, sprinkle over it a heaping tablespoonful
+of sugar, a slightly heaping tablespoonful
+of flour, a little salt and pepper, then the rest of the
+cabbage with the same quantity of butter, sugar,
+etc., as before, and pour over all a quarter of a cup
+of vinegar and a cupful of cold water. Cover tightly,
+let it cook slowly until done, put it where it will only
+simmer for two hours. If not sour enough add more
+vinegar. Be careful that it does not burn. Serve in
+a vegetable dish and garnish with large Italian
+chestnuts that have been boiled and blanched.</p>
+
+
+<div class="new-h3"></div>
+<h3><a name="PARSNIP_CROQUETTES_WITH_WALNUTS">PARSNIP CROQUETTES WITH WALNUTS.</a></h3>
+
+<p>Take two good-sized parsnips, peel and cook
+them until tender in as little water as possible.
+When done press the water carefully from them and
+mash them smooth and fine through a colander, put
+them back into the saucepan over the fire again, and
+add to them two heaping tablespoonfuls of chopped
+walnut meats, a good heaping tablespoonful of butter
+and a tablespoonful of rich cream, stir well
+together and add at the last one egg well beaten.
+Remove from the fire and turn out on a plate to cool,
+then form into cylinders, dip in egg and bread crumbs
+and fry in boiling fat.</p>
+
+
+<div class="new-h3"><span class="pagenum"><a name="Page_81">81</a></span></div>
+<h3><a name="PARSNIPS_FRIED">PARSNIPS FRIED.</a></h3>
+
+<p>Boil them until tender, cut them in slices lengthwise
+and fry brown in a little butter.</p>
+
+
+<div class="new-h3"></div>
+<h3><a name="PARSNIP_FRITTERS">PARSNIP FRITTERS.</a></h3>
+
+<p>Wash and scrape them and cut in slices, cover
+them with boiling water, cook until tender, mash
+them through a colander, return them to the fire, add
+to two large parsnips, a tablespoonful of butter, salt
+and pepper to taste, and one egg beaten well. Mix
+thoroughly, remove from the fire, and when cool
+make into small flat cakes and fry in a little butter.
+Serve hot.</p>
+
+
+<div class="new-h3"></div>
+<h3><a name="TO_COOK_STRING_BEANS">TO COOK STRING BEANS.</a></h3>
+
+<p>String thoroughly, cut in half, then in half lengthwise,
+throw into boiling water and let them come to
+a boil. Remove from the fire, drain, cover with cold
+water and let them stand in this until it is time to
+cook them, then drain again, cover with boiling
+water and cook for fifteen minutes, and when almost
+done add salt. When tender, drain, add a lump of
+butter, and salt and pepper to taste.</p>
+
+
+<div class="new-h3"></div>
+<h3><a name="SPANISH_ONIONS_STUFFED">SPANISH ONIONS STUFFED.</a></h3>
+
+<p>Take two large Spanish onions, wash and skin
+and tie them to prevent breaking. Put them into a
+saucepan over the fire, cover with boiling water,
+cook until they can be pierced with a broom straw&mdash;from
+two to three hours, according to size. When
+done, drain and carefully take out the centers,
+leaving about a quarter of an inch for the shell.
+Have ready a stuffing made from a quarter of a
+pound of mushrooms prepared as before. Put these
+and the centers of the onions into a chopping bowl
+and chop very fine. Cook them together until the
+moisture from the onions has almost evaporated,
+then add a generous heaping tablespoonful of butter,
+<span class="pagenum"><a name="Page_82">82</a></span>a tablespoonful of rich cream, and three heaping
+tablespoonfuls of grated bread crumbs, salt and
+pepper to taste. Fill the onion shells with this mixture,
+smooth the tops nicely, sprinkle with bread
+crumbs, brush with egg and a little butter. Put in
+the oven and brown about ten minutes, and serve
+with the following sauce: Rub a generous heaping
+tablespoonful of butter and a heaping tablespoonful
+of flour together. Put a small teacup of milk into a
+saucepan on the fire, when hot stir in the butter and
+flour and a quarter of a pound of mushrooms prepared
+as before and chopped very fine, season with
+salt and pepper to taste. Place the onions on a platter
+and pour the sauce around them, garnish with
+parsley and serve.</p>
+
+
+<div class="new-h3"></div>
+<h3><a name="STUFFED_CELERIAC_WITH_SPANISH_SAUCE">STUFFED CELERIAC WITH SPANISH SAUCE.</a></h3>
+
+<p>Put over the fire in a saucepan three-quarters of
+a cup of rich milk and three ounces of butter, let
+them come to a boil, then add three ounces of dried
+and sifted bread crumbs and an even tablespoonful
+of flour. Let it cook, stirring all the time until it is
+a smooth paste and detaches itself from the sides of
+the pan, remove from the fire and set it aside to cool.
+When cold beat three eggs light, stir in a little at a
+time, beating well until the mixture is smooth and
+all the beaten egg used, then add a heaping teaspoonful
+of sugar, three heaping tablespoonfuls of
+walnut meats chopped fine, two tablespoonfuls of
+rich cream, and salt and pepper to taste. Take four
+large, fine celeriac roots, clean, scrub and scrape
+them. Cut off a slice from the top of each to make
+a cover, then with an apple corer remove the inside,
+taking care not to pierce the root, leave a shell a quarter
+of an inch thick. Fill each with the dressing, leaving
+fully half an inch at the top for it to swell. Place
+the cover on each, tie well the roots to prevent breaking
+<span class="pagenum"><a name="Page_83">83</a></span>in the cooking, stand them in a saucepan with
+water to reach not quite to the top of the roots, and
+put in all the celeriac removed from the roots, boil
+gently until tender&mdash;about an hour&mdash;adding boiling
+water from time to time as it evaporates. When
+they are tender take them out of the water and put
+them aside, keeping them hot. Strain the water they
+were boiled in, form what is left from the stuffing
+into small cylinders, boil five minutes in the strained
+stock, take them out and put with the roots to keep
+warm. Then take a generous tablespoonful of butter,
+an even tablespoonful of flour, brown them together
+in a spider, add two heaping tablespoonfuls
+of chopped walnuts and let them brown a little, then
+stir in gradually the stock the roots were boiled in
+and cook until it thickens. Arrange the roots in the
+center of the platter, the cylinders around them and
+pour the sauce over all. Garnish with parsley, putting
+a tiny sprig of celery leaves in the top of each
+root.</p>
+
+
+<div class="new-h3"></div>
+<h3><a name="SPRING_CABBAGE_STEWED">SPRING CABBAGE STEWED.</a></h3>
+
+<p>Cut the cabbage very small, throw into a saucepan,
+cover with boiling water, when nearly done add
+salt. Cook until tender, drain well in a colander.
+Make a rich cream sauce&mdash;it must be quite thick, as
+the cabbage will thin it&mdash;add a saltspoonful of mace,
+then the cabbage, let it come to a boil and serve.</p>
+
+
+<div class="new-h3"></div>
+<h3><a name="SPRING_CABBAGE_WITH_CREAM_SAUCE">SPRING CABBAGE WITH CREAM SAUCE.</a></h3>
+
+<p>Boil a young cabbage or part of one until perfectly
+tender, when done drain all the water from it
+in a colander, place in a vegetable dish and pour over
+it a rich cream sauce.</p>
+
+
+<div class="new-h3"></div>
+<h3><a name="SPRING_TURNIPS_IN_CREAM_SAUCE">SPRING TURNIPS IN CREAM SAUCE.</a></h3>
+
+<p>Pare and cut into dice some young turnips, cook
+them tender in as little water as possible, salt when
+<span class="pagenum"><a name="Page_84">84</a></span>nearly done. Have ready a cream sauce, nicely seasoned,
+and after draining the turnips put them into
+the sauce, let them come to the boiling point and remove
+immediately from the fire, turn them into the
+serving dish, sprinkle a little finely chopped parsley
+over the top and serve. A tiny grain of mace added
+to the sauce is an improvement, but it must be used
+with great care.</p>
+
+
+<div class="new-h3"></div>
+<h3><a name="WHITE_BREAD_BALLS">WHITE BREAD BALLS.</a></h3>
+
+<p>Take four ounces of bread from which the crust
+has been removed, cut it into dice. Put half a cup of
+milk in a saucepan with two ounces of butter and a
+teaspoonful of sugar, let it come to a boil, then stir
+in the bread and continue stirring until it no longer
+cleaves to the pan, remove from the fire. When cool
+stir into it two eggs, one at a time, and a little salt.
+Cook in boiling water, as described for other balls,
+and serve in a cream sauce as a vegetable. (See
+<a href="#SPINACH_BALLS">spinach balls</a>, <a href="#Page_74">page 74</a>.)</p>
+
+
+<div class="new-h3"></div>
+<h3><a name="NOODLES">NOODLES.</a></h3>
+
+<p>Beat the yolks of two eggs with a little salt and
+one tablespoonful of cold water and stir in enough
+flour to make a very stiff dough. Roll out as thin as
+paper and then roll it up; let it stand for an hour,
+and then cut fine with a sharp knife. These will keep
+any length of time, and can be used in soups, as a
+vegetable or in a pudding.</p>
+
+
+<div class="new-h3"></div>
+<h3><a name="NOODLES_A_LA_FERRARI">NOODLES &Agrave; LA FERRARI.</a></h3>
+
+<p>Prepare the noodles <a href="#NOODLES">as above</a>, and cook in boiling
+salted-water from twenty to twenty-five minutes.
+Drain well. Have ready a tomato sauce, stir the
+noodles into it, turn into a baking dish, sprinkle well
+with grated Parmesan cheese and brown in a quick
+oven.</p>
+
+
+<div class="new-h3"><span class="pagenum"><a name="Page_85">85</a></span></div>
+<h3><a name="GNOCCHI_A_LA_ROMAINE">GNOCCHI &Agrave; LA ROMAINE.</a></h3>
+
+<p>Put two ounces of butter in a saucepan over the
+fire with two tablespoonfuls of milk. When this
+comes to a boil stir in four ounces of flour; then add
+a cup of milk, let it cook, stirring all the time until
+it no longer adheres to the pan, remove from the fire,
+let it cool and then beat in three eggs, one at a time,
+two heaping tablespoonfuls of grated Parmesan
+cheese, a saltspoonful of mace and a dash of salt.
+Set it away to get cold, make it into small balls.
+Have a large saucepan of boiling, salted water on
+the stove, drop the balls into it and let them boil five
+minutes, take them out with a skimmer and drain
+well. Have ready a cream sauce, put the balls in
+this, and when they are hot turn into a baking dish,
+sprinkle with Parmesan cheese and bake until brown
+in a quick oven.</p>
+
+<div class="figcenter" style="width: 106px;">
+<img src="images/p0085-image.png" width="106" height="107" alt="" title="" />
+</div>
+
+<div class="new-h2"><span class="pagenum"><a name="Page_86">86</a></span></div>
+<h2>Salads.</h2>
+
+
+<div class="new-h3"></div>
+<h3><a name="MAYONNAISE_DRESSING">MAYONNAISE DRESSING.</a></h3>
+
+<p>One-half teaspoonful of mustard, one-half teaspoonful
+of sugar, one teaspoonful of salt and a dash
+of cayenne pepper; then add two raw egg yolks,
+beat well and stir in a teaspoonful of strong vinegar;
+add very carefully, drop by drop, a scant three-quarters
+of a cup of best olive oil, and as it thickens half
+a teaspoonful of vinegar. This recipe never fails, if
+the directions are carefully followed. The eggs and
+oil should be kept in the refrigerator and be ice cold.
+Lemon juice may be used, instead of vinegar, if preferred.</p>
+
+
+<div class="new-h3"></div>
+<h3><a name="CREAM_SALAD_DRESSING">CREAM SALAD DRESSING.</a></h3>
+
+<p>One-quarter of a cup of strong cider vinegar, one
+cup and a quarter of water, one-half cup of butter,
+one teaspoonful of mustard, one teaspoonful of salt,
+one tablespoonful, slightly heaping, of corn starch, one
+teaspoonful of sugar, a dash of cayenne pepper and
+the yolks of four eggs. Put the vinegar and water
+in a saucepan and when it boils add the butter. Beat
+the yolks of eggs and the other ingredients together
+with an egg-beater, making it quite foamy and light;
+pour the boiling vinegar and water upon this mixture,
+which will partially thicken. The bowl in which
+it is mixed should be placed in a pan of hot water on
+the stove, beating it all the time with the egg-beater.
+Just before it reaches the boiling point remove and
+turn it out into a cold bowl, beating hard for a few
+minutes. When perfectly cold pour it into a glass
+jar, fasten down the top and keep in refrigerator.</p>
+
+
+<div class="new-h3"><span class="pagenum"><a name="Page_87">87</a></span></div>
+<h3><a name="FRENCH_DRESSING">FRENCH DRESSING.</a></h3>
+
+<p>One tablespoonful of vinegar, three tablespoonfuls
+of olive oil, a saltspoonful of salt and one of
+white pepper, and a few drops of any good sauce.
+Lettuce should be well washed in very cold water,
+leaf by leaf, and drained in a basket, which comes for
+the purpose, then placed on the ice, and at serving
+time put into the salad bowl. Lettuce should never
+be cut with a knife, but torn with a fork and spoon,
+and it should not be allowed to stand after the dressing
+is poured over it.</p>
+
+
+<div class="new-h3"></div>
+<h3><a name="TOMATO_ICE_SALAD">TOMATO ICE SALAD.</a></h3>
+
+<p>Put a quart can of tomatoes in a saucepan over
+the fire with half an onion, a slice of green pepper, if
+convenient, three cloves, two bay leaves, a sprig of
+parsley, a teaspoonful of sugar, and pepper and salt
+to taste. Cook until the onion is tender&mdash;about ten
+minutes&mdash;remove from the fire, press through a sieve
+fine enough to retain the seeds. When cold freeze as
+water-ice and mould&mdash;a melon mould is very pretty
+for it&mdash;pack in salt and ice in the usual way; turn it
+out in a nest of crisp young lettuce and serve with a
+mayonnaise dressing in a sauceboat.</p>
+
+
+<div class="new-h3"></div>
+<h3><a name="FNanchor_2_2" href="#Footnote_2_2" class="fnanchor">[2]</a><a name="TOMATO_JELLY">TOMATO JELLY.</a></h3>
+
+<p>One can of tomatoes put on to heat in a granite
+or porcelain-lined saucepan with a large slice of onion,
+one clove, two bay leaves, a teaspoonful of chopped
+green pepper, salt to taste and a little sugar. Soak
+half a box of gelatine in a little water for half an
+<span class="pagenum"><a name="Page_88">88</a></span>hour, and after the tomatoes have simmered fifteen
+minutes let them come to a boil and pour over the
+gelatine to dissolve it; strain through a very fine
+sieve into a bowl, let it get perfectly cold, and when
+it begins to thicken stir well and turn into an earthenware
+mould. It looks prettier in a round one. Set
+on ice. Serve the jelly on a round dish in a bed of
+fresh, crisp young lettuce leaves, and place a spoonful
+of tender, finely-cut celery in each leaf, and pour mayonnaise
+around it. The jelly is better made the day
+before it is needed.</p>
+
+
+<div class="new-h3"></div>
+<h3><a name="SPAGHETTINA_AND_CELERY_SALAD">SPAGHETTINA AND CELERY SALAD.</a></h3>
+
+<p>Take some cold boiled spaghettina, chop&mdash;not
+too fine&mdash;and cover with a French dressing, and let
+it stand on the ice until serving time. Have an equal
+quantity of fresh, crisp celery cut fine, mix with the
+spaghettina, cover with a mayonnaise dressing and
+garnish with tender lettuce leaves.</p>
+
+
+<div class="new-h3"></div>
+<h3><a name="SALAD_OF_FAIRY_RINGS_AND_PUFF_BALL_MUSHROOMS">SALAD OF FAIRY RINGS AND PUFF BALL MUSHROOMS.</a></h3>
+
+<p>Have both very fresh; cook the fairy rings until
+tender, set aside to get cold, then put on the ice.
+Take an equal quantity of puff ball raw, chop fine,
+mix with the rings, turn into a nest of tender young
+lettuce, cover with a mayonnaise dressing and serve.</p>
+
+
+<div class="new-h3"></div>
+<h3><a name="SALAD_OF_FRESH_FRUIT">SALAD OF FRESH FRUIT.</a></h3>
+
+<p>Peel and cut into dice enough fruit, peaches, tart
+plums, orange and banana to fill a cup and a cupful
+of crisp celery cut fine; have both ice cold; at serving
+time mix and cover with a cream dressing and garnish
+with celery tops.</p>
+
+
+<div class="new-h3"></div>
+<h3><a name="FNanchor_3_3" href="#Footnote_3_3" class="fnanchor">[3]</a><a name="CUCUMBER_JELLY">CUCUMBER JELLY.</a></h3>
+
+<p>Half a box of gelatine soaked for an hour in half
+a cup of cold water. Remove the seeds from a small
+<span class="pagenum"><a name="Page_89">89</a></span>green pepper, peel and cut into slices two large, fine,
+fresh cucumbers, or three small ones and a small
+white onion. Put in a saucepan, add a bay leaf and
+a bouquet of parsley, cover with boiling water and
+cook until tender; remove the parsley and bay leaf,
+add a saltspoonful of sugar, salt to taste&mdash;more than
+a teaspoonful will be required&mdash;and press through a
+fine sieve. There should be, when strained, two cups
+and a half. Pour it over the soaked gelatine&mdash;if it is
+not hot enough to dissolve the gelatine place the
+saucepan over the fire for a moment&mdash;then run it
+through the same sieve again; set aside in a bowl to
+cool. When perfectly cold and beginning to congeal,
+stir it well and pour into a pretty, round mould; set
+it on ice until ready to serve. Turn it out on a plate
+and arrange fresh, crisp, young lettuce leaves around
+it, into each of which put a spoonful of mayonnaise
+or cream dressing.</p>
+
+
+<div class="new-h3"></div>
+<h3><a name="WALNUT_AND_CELERY_SALAD">WALNUT AND CELERY SALAD.</a></h3>
+
+<p>Three cupfuls of fresh, crisp celery cut fine and
+two cupfuls of walnuts, carefully shelled that they
+may be as little broken as possible. Put the walnuts
+in a saucepan with a small onion sliced, a bay leaf, a
+clove and twelve pepper corns, cover with boiling
+water, let them cook for ten or fifteen minutes, remove
+from the fire, drain and throw the nuts into
+cold water, remove the skins and let them get cold;
+then set on the ice until it is time to serve. Mix them
+with the celery, add mayonnaise or cream dressing,
+put on a dish or in a salad bowl, garnish with the
+tender green celery leaves and serve.</p>
+
+
+<div class="new-h3"></div>
+<h3><a name="PINEAPPLE_AND_CELERY_SALAD">PINEAPPLE AND CELERY SALAD.</a></h3>
+
+<p>Equal parts of celery and shredded pineapple.
+Have the celery of the very tenderest, using only the
+best of the heads. Select a perfectly ripe, fresh pineapple,
+pare it, removing the eyes carefully, and shred
+<span class="pagenum"><a name="Page_90">90</a></span>the fruit with a silver fork and cut into small pieces
+with a silver fruit knife; put the celery, cut fine, and
+the shredded pineapple, each by itself on the ice, that
+they may be very cold. When it is time to serve the
+salad, mix them together, put on the salad dish,
+cover with mayonnaise dressing, garnish with the
+green celery leaves and serve at once.</p>
+
+
+<div class="new-h3"></div>
+<h3><a name="FRUIT_SALAD">FRUIT SALAD.</a></h3>
+
+<p>Equal quantities of grape fruit or oranges, bananas,
+apples and celery. Peel the grape fruit or
+oranges, carefully removing all the bitter white skin,
+cut the pulp, the bananas and apples into small dice
+and the celery fine as for other salads; put the
+orange and apple together; the latter will absorb
+the juice of the orange. Set all on ice;&mdash;these
+fruit salads must be ice cold. When it is time to
+serve, mix the fruit and celery together, put into a
+salad bowl, cover with the cream dressing into
+which has been stirred a third as much whipped
+cream as there is dressing, and add a little more salt
+to it in mixing. Serve in a bed of tender lettuce
+leaves.</p>
+
+
+<div class="new-h3"></div>
+<h3><a name="POTATO_SALAD">POTATO SALAD.</a></h3>
+
+<p>Prepare equal parts of cold boiled potatoes and
+fresh, crisp celery, cut in small pieces which will look
+attractive when mixed with the dressing; cut in dice
+four cold, hard boiled eggs, and mix them in lightly
+with the potato and celery when adding the dressing.
+Use mayonnaise or cream dressing with this
+salad, garnish with dainty celery tops and serve.</p>
+
+
+<div class="new-h3"></div>
+<h3><a name="SALAD_OF_TOMATOES_STUFFED_WITH_CELERY">SALAD OF TOMATOES STUFFED WITH CELERY.</a></h3>
+
+<p>Select nice, smooth, firm tomatoes, one for each
+person; blanch them in the usual way, cut a slice from
+the stem end and remove the core and some of the
+seeds; set on the ice to get cold. Prepare some celery,
+shredding it fine and using only the very tender part;
+<span class="pagenum"><a name="Page_91">91</a></span>mix it with mayonnaise dressing, stuff the tomatoes,
+allowing the celery to come above the top, serve
+each in a leaf or two of crisp lettuce and pour some
+mayonnaise around them. Salads should be ice cold.</p>
+
+
+<div class="new-h3"></div>
+<h3><a name="CELERIAC_AND_LETTUCE_SALAD">CELERIAC AND LETTUCE SALAD.</a></h3>
+
+<p>Boil two or three celery roots in water with a
+little salt until tender; drain and let them get cold.
+Cut them in thin slices, make a nest of crisp lettuce
+and put the celery slices in the center. Serve with a
+French dressing.</p>
+
+
+<div class="new-h3"></div>
+<h3><a name="RAW_JERUSALEM_ARTICHOKES_AND_LETTUCE_SALAD">RAW JERUSALEM ARTICHOKES AND LETTUCE SALAD.</a></h3>
+
+<p>Wash and peel the artichokes, cut in very thin
+slices and put into an earthen bowl with vinegar and
+water with a lump of ice in it. The vinegar will prevent
+them from turning dark. When ready to serve,
+place in the center of nice, fresh lettuce and serve
+with a French dressing.</p>
+
+
+<div class="new-h3"></div>
+<h3><a name="SALAD_A_LA_MACEDOINE">SALAD &Agrave; LA MAC&Eacute;DOINE.</a></h3>
+
+<p>Take several kinds of cold boiled vegetables in
+equal quantities, such as green peas, string beans,
+flowerettes of cauliflower, asparagus points, a small
+potato and a French carrot cut in small dice, and a
+little green pepper if liked; mix together and serve in
+a nest of fresh, crisp lettuce with a French dressing,
+or mayonnaise, if preferred.</p>
+
+
+<div class="new-h3"></div>
+<h3><a name="ASPARAGUS_SALAD">ASPARAGUS SALAD.</a></h3>
+
+<p>Select very tender asparagus, cut off all the
+woody part and boil until tender, set aside to get
+cold, and then put on ice until serving time; arrange
+nicely on a platter or individual plates and serve
+with either mayonnaise or French dressing.</p>
+
+
+<div class="new-h3"></div>
+<h3><a name="CUCUMBER_SALAD">CUCUMBER SALAD.</a></h3>
+
+<p>Peel and cut in very thin slices, lay in a bowl,
+cover with water, sprinkle a little salt over them
+and put a lump of ice on top, let them remain until
+<span class="pagenum"><a name="Page_92">92</a></span>serving time, drain off the water and serve in a glass
+dish with a French dressing. They should be very
+cold and crisp. A little green pepper, chopped very
+fine, is an addition; also to rub the spoon used in
+mixing with a clove of garlic gives a piquancy to the
+salad.</p>
+
+
+<div class="new-h3"></div>
+<h3><a name="COLD_SLAW">COLD SLAW.</a></h3>
+
+<p>Select a firm cabbage and shave very fine on a
+cutter that comes for this purpose. Use the cream
+dressing or French dressing with a little dry mustard
+added.</p>
+
+
+<div class="new-h3"></div>
+<h3><a name="TOMATO_SALAD">TOMATO SALAD.</a></h3>
+
+<p>The tomatoes should be blanched in the usual
+way, and either sliced or cut in dice or served whole;
+or they may be cut in quarters, not quite separating
+them, and arranged in a bed of lettuce with a spoonful
+of mayonnaise on top of each tomato and the lettuce
+garnished with the same.</p>
+
+
+<div class="new-h3"></div>
+<h3><a name="ENDIVE">ENDIVE</a></h3>
+
+<p class="no-indent">is excellent with French dressing.</p>
+
+
+<div class="new-h3"></div>
+<h3><a name="EGG_SALAD">EGG SALAD.</a></h3>
+
+<p>Boil three eggs hard, cut in half lengthwise, remove
+the yolks and mash fine. Mix together in a
+saucepan the third of a teaspoonful each of dry mustard,
+salt and white pepper, a saltspoonful of curry
+powder, a few drops of onion juice, a teaspoonful of
+vinegar, two tablespoonfuls of egg well beaten, two
+teaspoonfuls of olive oil and a tablespoonful of rich
+cream. Put the ingredients together in the order in
+which they are named, beat well, set the bowl over
+the steam of the kettle and stir constantly until
+thick and creamy; remove and stir in the mashed
+egg yolks, a little at a time, and set on the ice to get
+very cold. To serve, fill the whites of egg, dividing
+the mixture among them, put each half egg on two
+or three leaves of tender lettuce, with mayonnaise
+dressing around them.</p>
+
+
+
+<div class="new-h2"><span class="pagenum"><a name="Page_93">93</a></span></div>
+<h2>Desserts.</h2>
+
+
+<div class="new-h3"></div>
+<h3><a name="APPLE_BETTY">APPLE BETTY.</a></h3>
+
+<p>Two cups of tart cooking apples, chopped, a cup
+and a half of stale bread crumbs&mdash;bakers' bread is the
+best; four heaping tablespoonfuls of sugar, one generous
+tablespoonful of butter, and the grated rind of
+one lemon. Butter a pudding dish, divide the ingredients
+into four layers, beginning with apples and
+finishing with bread crumbs. Sprinkle the sugar and
+lemon over the apples and cut the butter into tiny
+lumps and scatter over the crumbs. Bake three-quarters
+of an hour in a moderate oven. Serve with
+cream or hard sauce.</p>
+
+
+<div class="new-h3"></div>
+<h3><a name="APPLE_CHARLOTTE">APPLE CHARLOTTE.</a></h3>
+
+<p>Pare, core and quarter eight or nine good cooking
+apples, put them into a double boiler with two
+tablespoonfuls of butter, half a cup of sugar, the
+juice and grated rind of a lemon; cook until tender.
+Take a plain mould that holds three pints, butter it
+well, line the bottom and sides with very thin slices
+of home-made bread. Remove the crust, dip each
+slice in melted butter, fit them evenly together in the
+mould, fill with the apples, cover with the bread,
+dredge it with sugar and bake three-quarters of an
+hour in a quick oven. Have a hot platter, lay it
+over the top of the charlotte, turn it over, and lift off
+the mould. Serve hot with or without sauce or
+cream.</p>
+
+
+<div class="new-h3"></div>
+<h3><a name="APPLE_CROQUETTES">APPLE CROQUETTES.</a></h3>
+
+<p>Peel, core and quarter four good-sized cooking
+apples, cut in thin slices and put them in a granite
+ware saucepan over the fire with a small tablespoonful
+<span class="pagenum"><a name="Page_94">94</a></span>of butter, a heaping tablespoonful of sugar, the
+grated rind of half a lemon and a saltspoonful of cinnamon;
+cover tightly and cook until tender, taking
+care that it does not burn. When done add an even
+tablespoonful of Groult's potato flour, mixed with a
+very little water, then stir in one beaten egg, and
+remove from the fire. Turn into a deep plate to get
+cold, form in cylinders, dip in egg and dried bread
+crumbs and fry in boiling fat. Sift powdered sugar
+over them and serve hot, with or without cream.</p>
+
+
+<div class="new-h3"></div>
+<h3><a name="APPLES_STEWED_WHOLE">APPLES STEWED WHOLE.</a></h3>
+
+<p>Take some nice, tart cooking apples, pare and
+put them into a saucepan with the juice of two
+lemons and the rind of one; cover with water, cook
+slowly until they can be pierced with a straw, take
+them from the water with a draining spoon. Make
+a syrup, allowing half a pound of sugar to a pound
+of fruit, use as much of the water the apples were
+cooked in as will dissolve the sugar; when it comes
+to a boil add the apples and cook until clear. Take
+the apples out, core them and fill with a fruit jelly, if
+liked, boil down the syrup and pour over the fruit.
+Serve very cold with whipped or plain cream. Bartlett
+pears may be cooked in the same manner, serving
+them whole.</p>
+
+
+<div class="new-h3"></div>
+<h3><a name="APPLE_SOUFFLE">APPLE SOUFFL&Eacute;.</a></h3>
+
+<p>Seven tart, juicy apples, pared and cored, and cut
+fine. Put them over the fire in a double boiler without
+any water, steam until tender, then stir into
+them two tablespoonfuls of butter and one cup of
+sugar, remove from the fire, and turn it into a bowl
+to cool. When it is cold beat in the yolks of four
+eggs, whipped very light, a little grated lemon peel,
+and then add alternately the whites of the eggs,
+beaten to a stiff froth, and a cup of stale bread
+crumbs. Beat hard for a few moments and turn into
+<span class="pagenum"><a name="Page_95">95</a></span>a buttered pudding dish and bake in a moderate
+oven about one hour. Cover it while baking until
+ten or fifteen minutes before it is done, so that it will
+not form a hard crust and become dry. Serve warm
+in the dish in which it is baked.</p>
+
+
+<div class="new-h3"></div>
+<h3><a name="APPLE_CUSTARD-1">APPLE CUSTARD.&mdash;No. 1.</a></h3>
+
+<p>Grate some good, tart cooking apples&mdash;enough
+to measure one quart. Beat a generous tablespoonful
+of butter and seven tablespoonfuls of sugar to a
+cream, add to this four egg yolks beaten light, then
+the apples and the grated rind of a lemon, and lastly
+the whites of four eggs beaten to a stiff froth. It
+can be baked in puff paste or without. Serve cold.</p>
+
+
+<div class="new-h3"></div>
+<h3><a name="APPLE_CUSTARD-2">APPLE CUSTARD.&mdash;No. 2.</a></h3>
+
+<p>Pare, core and quarter half a dozen fine, large
+cooking apples, put them in a double boiler with the
+grated rind of half a large lemon, cook until tender,
+and press through a sieve; there must be three-quarters
+of a pint of the pur&eacute;e. Add an ounce and a half
+of granulated sugar and set it away to get cold.
+Then beat three eggs very light and stir gradually
+into a pint of rich milk alternately with the apple
+pur&eacute;e, add a little cinnamon, pour it into a pudding
+dish and bake about twenty minutes. Serve cold
+with a little cinnamon and sugar sifted over it.</p>
+
+
+<div class="new-h3"></div>
+<h3><a name="BAKED_APPLE_DUMPLINGS">BAKED APPLE DUMPLINGS.</a></h3>
+
+<p>Sift a pint of flour with a teaspoonful of baking
+powder and half a teaspoonful of salt. Put a quarter
+of a pint of butter into it and chop it fine with a
+knife; mix it well&mdash;do not use the hands; then add
+milk enough to moisten it, about a quarter of a pint.
+Dust a pastry board with flour, take the dough from
+the bowl, roll lightly into a sheet about an eighth of
+an inch thick, cut into squares large enough to hold
+an apple. Pare and core medium sized cooking
+<span class="pagenum"><a name="Page_96">96</a></span>apples, fill with sugar and a little cinnamon, put in
+the middle of the square and draw the corners up
+over the apples, moistening them with a little white
+of egg or water to make them stick. Brush over the
+dumplings with beaten egg and bake in a good oven.
+The time will depend upon the apples&mdash;about half an
+hour. Serve with cream.</p>
+
+
+<div class="new-h3"></div>
+<h3><a name="APPLE_FLOAT">APPLE FLOAT.</a></h3>
+
+<p>Have a pint of apple pur&eacute;e, made from nice tart
+apples, sweetened to taste and flavored with the
+grated rind of lemon and cinnamon, or nutmeg if preferred.
+Set it on the ice that it may be very cold,
+beat the whites of two eggs to a stiff froth and add
+to the pur&eacute;e of apples, and serve with cream.</p>
+
+
+<div class="new-h3"></div>
+<h3><a name="APPLES_FRIED">APPLES FRIED.</a></h3>
+
+<p>Wash and wipe some tart cooking apples, cut in
+slices a quarter of an inch thick, core and fry them in
+butter until tender and brown, dredge them with
+sugar and serve hot.</p>
+
+
+<div class="new-h3"></div>
+<h3><a name="APPLE_MARMALADE">APPLE MARMALADE.</a></h3>
+
+<p>Two pounds of tart cooking apples, one pound
+of sugar, one pint of water, one lemon and some
+blanched almonds. Stir the sugar and water together
+and boil it until it strings from the spoon,
+then add the apples pared and cored and cut in small
+pieces, cook until very thick, flavor with the juice
+and grated peel of a small lemon. Turn into a wet
+mould, when cold set on the ice. Turn out on a glass
+dish, stick it thickly over with the blanched almonds,
+garnish with whipped cream and serve with cream.</p>
+
+
+<div class="new-h3"></div>
+<h3><a name="APPLE_MERINGUE">APPLE MERINGUE.</a></h3>
+
+<p>Put a pint of apple sauce, made of tart cooking
+apples, slightly sweetened, into a pudding dish. Beat
+the whites of four eggs to a stiff froth and stir into it
+a cup and a quarter of sugar, flavor with a very little
+<span class="pagenum"><a name="Page_97">97</a></span>extract of lemon&mdash;a few drops only&mdash;and spread over
+the apple sauce, and bake twenty or twenty-five minutes.
+Make a custard of the four egg yolks and a
+pint of milk, sweeten to taste and flavor with vanilla.
+Serve the meringue very cold in the dish in
+which it is baked, with the custard as a sauce in a
+sauceboat or glass pitcher.</p>
+
+
+<div class="new-h3"></div>
+<h3><a name="APPLE_PUDDING-1">APPLE PUDDING.&mdash;No. 1.</a></h3>
+
+<p>Take some tart cooking apples, pare, core and
+slice them and lay in cold water for a few minutes to
+prevent them from turning dark. Put the apples in
+a porcelain lined or granite saucepan and add water
+as deep as the apples, but not to cover them. Cover
+the saucepan tightly and let the apples cook until
+tender, then mash well, add sugar, grated lemon peel
+and cinnamon to taste. Put it back on the stove,
+and when it comes to a boil add a tablespoonful of
+potato flour mixed with a little cold water, stir well
+and let it cook for a few minutes. Turn it into a
+mould and serve the next day with cream.</p>
+
+
+<div class="new-h3"></div>
+<h3><a name="APPLE_PUDDING-2">APPLE PUDDING.&mdash;No. 2.</a></h3>
+
+<p>Prepare the apples as for <a href="#APPLE_PUDDING-1">Apple Pudding, No. 1</a>.
+When tender mash through a colander, and put the
+pur&eacute;e back on the stove. When it boils stir in a very
+heaping tablespoonful of potato flour mixed with a
+little cold water, and let it cook for a few minutes.
+Remove from the fire, stir in a wine glass of sherry.
+Turn into a mould, set it on the ice until the next
+day and serve with cream.</p>
+
+
+<div class="new-h3"></div>
+<h3><a name="APPLES_STEWED_IN_BUTTER">APPLES STEWED IN BUTTER.</a></h3>
+
+<p>Take half a dozen good, tart cooking apples&mdash;greenings
+or Newtown pippins; peel, cut in slices
+about a quarter of an inch thick and core them.
+Melt an ounce of butter in a spider, and lay in the
+slices of apples with a quarter of a pound of granulated
+<span class="pagenum"><a name="Page_98">98</a></span>sugar and the juice of a lemon, stew gently over a
+moderate fire. When done arrange them nicely on
+a dish, melt a generous tablespoonful of currant jelly
+in the spider, and when ready to serve mix with it
+half a glass of Madeira or sherry; pour over the
+apples and serve.</p>
+
+
+<div class="new-h3"></div>
+<h3><a name="TO_STEAM_APPLES">TO STEAM APPLES.</a></h3>
+
+<p>Pare and core some good cooking apples, place
+them in an earthen or granite ware dish that fits in
+a steamer. Have water boiling in the steamer, set
+the dish over it, stretch a towel over the top, put on
+the cover and fold the ends of the towel over it.
+Steam the apples until tender&mdash;about twenty minutes.
+Take the apples out, measure the juice in the
+pan and add to it an equal quantity of sugar, flavor
+with a little lemon juice, cook until thick, put the
+apples in a glass dish and pour the syrup over them.
+It will be a jelly when cold. Serve with cream.</p>
+
+
+<div class="new-h3"></div>
+<h3><a name="SCALLOPED_APPLES">SCALLOPED APPLES.</a></h3>
+
+<p>Pare, core and cut in slices some good, tart cooking
+apples, put a layer in a baking dish with sugar,
+cinnamon and a grating of lemon rind, dot with tiny
+lumps of butter, then another layer of apples, sugar,
+etc., and so on until the dish is full. Add a very little
+water and the juice of a lemon, and use a little more
+sugar and butter on top than on the other layers.
+Bake until the apples are thoroughly cooked. Cover
+until nearly done, when the cover should be removed
+to allow them to brown. Serve hot with cream or
+hard sauce.</p>
+
+
+<div class="new-h3"></div>
+<h3><a name="BANANA_FRITTERS">BANANA FRITTERS.</a></h3>
+
+<p>Half a pint of sweet milk, a scant half pint of
+flour, two rounded teaspoonfuls of baking powder
+and a small pinch of salt, stir all together; this
+should make a batter as thick as that of cake. Roll
+the pieces of fruit in it with a fork, and drop quickly
+<span class="pagenum"><a name="Page_99">99</a></span>into boiling fat. The batter should be prepared just
+as it is wanted and not allowed to stand. Cut three
+medium-sized bananas into three pieces each and
+divide each slice lengthwise so that the fruit will be
+thin enough to cook thoroughly while the batter is
+browning. This recipe will make eighteen small fritters.
+Put them on a hot platter&mdash;do not pile up&mdash;and
+serve immediately with a fruit sauce.</p>
+
+
+<div class="new-h3"></div>
+<h3><a name="BAVARIAN_CHERRY_CAKE">BAVARIAN CHERRY CAKE.</a></h3>
+
+<p>Half a pound of fine, juicy black cherries, five
+tablespoonfuls of fine bread crumbs, five tablespoonfuls
+of powdered sugar, five eggs and one ounce of
+sweet chocolate grated. Put the grated chocolate in
+a mixing bowl, break an egg into it and add one
+tablespoonful of bread crumbs and one of sugar, beat
+light and break another egg into it, adding another
+tablespoonful of bread crumbs and one of sugar.
+Then separate the three remaining eggs, the yolks
+from the whites, adding one yolk at a time alternately
+with bread crumbs and sugar until all are
+used. Add the cherries. Beat the three whites of
+eggs to a stiff froth and fold it in lightly. Butter
+thick a cake mould, sift dried bread crumbs over it,
+turn the cake into it and bake about three-quarters
+of an hour in a moderate oven. Test it as other cake.
+In Bavaria it is served cold, but I think it would also
+be nice hot with fruit sauce.</p>
+
+
+<div class="new-h3"></div>
+<h3><a name="CRANBERRY_BAVARIAN_CREAM">CRANBERRY BAVARIAN CREAM.</a></h3>
+
+<p>Stew one quart of cranberries; while hot rub
+through a sieve; measure out half a pint, and add
+to it a half cup of granulated sugar. Have a quarter
+of a box of gelatine soaked in a quarter of a cup of
+water one hour, set the bowl over steam entirely to
+dissolve the gelatine, then add the cranberries. Turn
+it into an earthenware bowl, set in a pan of ice
+water and beat until it is perfectly cold and begins
+<span class="pagenum"><a name="Page_100">100</a></span>to thicken, then add half a cup of rich milk and beat
+again, and at the last add half a cup of whipped
+cream. Beat it thoroughly and turn it into a mould
+and set on the ice to congeal. Serve with cream.
+Do not use a tin mould for cranberries.</p>
+
+
+<div class="new-h3"></div>
+<h3><a name="A_MOULD_OF_FRESH_FRUIT">A MOULD OF FRESH FRUIT.</a></h3>
+
+<p>Take enough fresh, ripe currants and raspberries
+to make half a cupful of juice of each, and press
+through a sieve fine enough to retain the seeds; or
+the fruit may be strained and squeezed through
+cheese cloth. Take also enough ripe cherries to make
+a cupful of juice and mix all together. Put a quart
+of boiling water in a saucepan over the fire with four
+ounces of sugar and two ounces of almonds blanched
+and cut fine. Mix five ounces of arrowroot or the
+same quantity of potato flour with the cold fruit
+juices, stir it into the boiling water and let it boil
+about five minutes, turn it into a wet mould, and
+when cold set on the ice. This should be made the
+day before it is to be served. Serve with cream.</p>
+
+
+<div class="new-h3"></div>
+<h3><a name="A_DESSERT_OF_MIXED_FRUIT">A DESSERT OF MIXED FRUIT.</a></h3>
+
+<p>Peel some sweet, juicy oranges, removing all the
+white, bitter skin, cut in thin slices and put a layer at
+the bottom of a glass dish, sprinkle with sugar, then
+put a layer of freshly grated cocoanut and a layer of
+bananas, cut in thin slices, and repeat, beginning
+again with oranges, until the bowl is full, finishing
+with a layer of cocoanut. Pour over it any juice
+that may have run from the oranges, and if liked a
+glass or two of sherry may be added. Serve very
+cold.</p>
+
+
+<div class="new-h3"></div>
+<h3><a name="GOOSEBERRY_PUDDING">GOOSEBERRY PUDDING.</a></h3>
+
+<p>Use either ripe or unripe English gooseberries for
+this pudding, stem and pick off the flower, wash and
+cover with water and cook until tender, strain
+through a sieve. Return to the fire, let it come to a
+<span class="pagenum"><a name="Page_101">101</a></span>boil, sweeten to taste, flavor with cinnamon and
+some almonds blanched and cut fine. Stiffen with
+potato flour as in <a href="#APPLE_PUDDING-1">other fruit puddings</a>&mdash;a tablespoonful
+to a quart of the pur&eacute;e&mdash;and mould and
+serve in the same way.</p>
+
+
+<div class="new-h3"></div>
+<h3><a name="PINEAPPLE_MERINGUE">PINEAPPLE MERINGUE.</a></h3>
+
+<p>Half a large or one small pineapple grated, two
+ounces of butter, three of granulated sugar, an ounce
+and a half of grated bread crumbs, the yolks of three
+eggs and the whites of four. Cream the butter and
+sugar, add the yolks and one white of egg beaten
+well together, then the fruit and bread crumbs; turn
+into a pudding dish and bake twenty minutes. Beat
+three whites of eggs to a stiff froth and add three-quarters
+of a cup of granulated sugar to it, flavor
+with a few drops of almond extract, spread over the
+pudding, set the dish in a pan of warm water in the
+oven and bake about ten or fifteen minutes. Test
+with a straw; when it comes out clean it is done.
+Serve cold.</p>
+
+
+<div class="new-h3"></div>
+<h3><a name="PRUNE_SOUFFLE">PRUNE SOUFFL&Eacute;.</a></h3>
+
+<p>Soak three-quarters of a pound of prunes in
+water to cover them over night, cook until soft in
+the water they were soaked in, drain, take out the
+stones and press through a pur&eacute;e sieve. Add half a
+cup of granulated sugar and the whites of three eggs
+beaten to a stiff froth. Bake in a pudding dish
+twenty minutes. Serve in the dish in which it is
+baked, cold, with cream.</p>
+
+
+<div class="new-h3"></div>
+<h3><a name="PRUNE_MOULD">PRUNE MOULD.</a></h3>
+
+<p>Prepare a <a href="#PRUNE_SOUFFLE">prune pur&eacute;e</a> as above and to the same
+quantity have a third of a box of gelatine soaked in
+a little of the water the prunes were cooked in, and
+dissolved over the teakettle. Stir quickly into the
+pur&eacute;e, then add three whites of eggs beaten to a stiff
+froth. Wet a mould and pour the mixture into it;
+<span class="pagenum"><a name="Page_102">102</a></span>set on the ice to congeal. Turn out on a glass dish
+and serve with cream.</p>
+
+
+<div class="new-h3"></div>
+<h3><a name="STEWED_DRIED_FIGS">STEWED DRIED FIGS.</a></h3>
+
+<p>Wash and cut in half two dozen dried figs, slice
+very thin one small lemon, add to the figs, put in a
+saucepan and pour over them cold water almost to
+cover. Let them cook until the lemon is clear.
+Sweeten to taste.</p>
+
+
+<div class="new-h3"></div>
+<h3><a name="RHUBARB_MERINGUE">RHUBARB MERINGUE.</a></h3>
+
+<p>Take three cups of stewed rhubarb, put in a
+saucepan over the fire, sweeten to taste, and when
+hot add two ounces of butter and three ounces of
+bread crumbs dried and rolled fine, the juice and rind
+of half a lemon. Remove from the fire and stir in
+three egg yolks, turn it into a pudding dish, set aside
+while preparing the meringue. Beat the whites of
+three eggs to a stiff froth, add three-quarters of a
+cup of granulated sugar and pour over the rhubarb.
+Set the pudding dish in a pan of hot water in the
+oven and bake ten or fifteen minutes. Test with a
+broom straw; when it comes out of the meringue
+clean it is done. Serve cold with cream.</p>
+
+
+<div class="new-h3"></div>
+<h3><a name="SCALLOPED_RHUBARB">SCALLOPED RHUBARB.</a></h3>
+
+<p>A dozen large stalks of young rhubarb, washed
+and scraped and cut in thin slices, half a loaf of
+bakers' stale bread grated, four heaping tablespoonfuls
+of granulated sugar, one generous tablespoonful
+of butter, and the grated rind of a large lemon. Butter
+a pudding dish, divide the ingredients into four
+parts, begin with the rhubarb and finish with bread
+crumbs. Sprinkle the sugar and grated lemon peel
+over the rhubarb and cut the butter in tiny bits over
+the bread crumbs, dredge the top with sugar. Bake
+three-quarters of an hour in a moderate oven and
+serve hot with cream or hard sauce.</p>
+
+
+<div class="new-h3"><span class="pagenum"><a name="Page_103">103</a></span></div>
+<h3><a name="RICE_AND_DATE_PUDDING">RICE AND DATE PUDDING.</a></h3>
+
+<p>Half a cup of rice washed and boiled in water,
+one pound of dates, washed first in cold then in hot
+water, stoned and chopped a little, one pint of milk,
+two eggs, two tablespoonfuls of granulated sugar,
+and a little salt. Butter well a pudding dish, lay in
+half the dates, then over them half the rice, then dates
+again with a layer of rice on top. Beat the eggs
+light, add to them the milk, sugar and salt, and
+pour over the rice and fruit and bake from twenty-five
+to thirty minutes. Serve cold, with cream.</p>
+
+
+<div class="new-h3"></div>
+<h3><a name="RICE_AND_FIG_PUDDING">RICE AND FIG PUDDING</a></h3>
+
+<p class="no-indent">may be made according to the <a href="#RICE_AND_DATE_PUDDING">preceding recipe</a>,
+steaming or stewing the figs a little and chopping
+slightly.</p>
+
+
+<div class="new-h3"></div>
+<h3><a name="RICE_AND_RAISIN_PUDDING">RICE AND RAISIN PUDDING.</a></h3>
+
+<p>Soak the raisins, seed them and stew a little, and
+follow the <a href="#RICE_AND_DATE_PUDDING">same recipe</a>.</p>
+
+
+<div class="new-h3"></div>
+<h3><a name="RICE_AND_PRUNE_PUDDING">RICE AND PRUNE PUDDING.</a></h3>
+
+<p>Soak the prunes over night, stew and stone and
+slightly chop them and proceed as in the <a href="#RICE_AND_DATE_PUDDING">other puddings</a>.
+Any kind of dried or fresh fruit may be used
+for this very wholesome and nutritious pudding.</p>
+
+
+<div class="new-h3"></div>
+<h3><a name="RICE_FLOUR_PUDDING">RICE FLOUR PUDDING.</a></h3>
+
+<p>Take a quart of milk, leaving out enough to mix
+with three ounces of rice flour, put the rest in a saucepan
+over the fire. When it boils add one ounce and a
+half of sugar, one-half ounce of sweet and a few bitter
+almonds, blanched and pounded, or chopped very
+fine, one ounce of butter, and a small piece of vanilla
+bean if convenient, if not flavor at the last with vanilla
+extract. Mix the three ounces of rice flour with
+milk, reserved from the quart, and stir into the pudding.
+Beat one egg yolk with half a cup of cream
+<span class="pagenum"><a name="Page_104">104</a></span>and stir in just before removing from the fire. Turn
+into a mould that has been dipped in cold water and
+serve very cold with fruit sauce.</p>
+
+
+<div class="new-h3"></div>
+<h3><a name="RICE_SOUFFLE_COLD">RICE SOUFFL&Eacute; COLD.</a></h3>
+
+<p>Put into a double boiler a quarter of a pound of
+well washed rice, a pint and a third of milk, a small
+tablespoonful of butter, and cook until the rice is so
+stiff that it no longer adheres to the sides of the pan.
+Soak a heaping tablespoonful of gelatine in two
+tablespoonfuls of water fifteen minutes. Put a pint
+of thin cream or rich milk in a saucepan over the fire
+with two ounces of blanched and pounded almonds;
+while it is coming to a boil beat two egg yolks and
+two tablespoonfuls of granulated sugar together
+until light, then add the gelatine to the milk on the
+stove. When it has dissolved pour a little of the
+cream into the eggs and sugar, mix well, then turn it
+back into the saucepan, and stir all rapidly together
+until it begins to thicken, remove at once from the
+fire, add to the rice and beat until smooth. Rinse a
+mould with cold water, turn the souffl&eacute; into it and
+set on ice until it is wanted. Turn it out on a glass
+dish and serve with or without a fruit sauce.</p>
+
+
+<div class="new-h3"></div>
+<h3><a name="RICE_PUDDING-1">RICE PUDDING.&mdash;No. 1.</a></h3>
+
+<p>Take a quarter of a pound of rice, wash well in
+cold and then scald in boiling water, drain and put
+on in a quart of sweet milk in a double boiler, cook
+one hour and a half. A little before it is done stir in
+an ounce and a half of butter, one ounce of sugar, a
+little grated lemon peel, a few sweet and bitter
+almonds blanched and chopped very fine or pounded
+in a mortar. Don't stir too much, but keep the rice
+grains whole. When done dip a mould in cold water
+and turn the rice into it. Set it on the ice and serve
+very cold with a fruit sauce.</p>
+
+
+<div class="new-h3"><span class="pagenum"><a name="Page_105">105</a></span></div>
+<h3><a name="RICE_PUDDING-2">RICE PUDDING.&mdash;No. 2.</a></h3>
+
+<p>Put a scant half cup of rice to soak in water for
+an hour, then boil in salted boiling water for twenty
+minutes. While it is cooking put three cups of rich
+milk and half a cup of sugar in a saucepan on the
+stove, mix a tablespoonful of corn starch with a
+little cold milk, stir with the milk and sugar and let
+it come to a boil, then add a cupful of the hot boiled
+rice and stir until it thickens like custard. Turn it
+into a pudding dish, flavor with vanilla or anything
+liked and bake slowly until a delicate brown. Serve
+cold in the dish in which it is baked, with brandy
+peaches or any fruit liked.</p>
+
+
+<div class="new-h3"></div>
+<h3><a name="RICE_OMELETTE_SOUFFLE">RICE OMELETTE SOUFFL&Eacute;.</a></h3>
+
+<p>Boil a quarter of a pound of well-washed Carolina
+rice in a pint and a half of milk until stiff. Stir
+in two ounces of butter, half a pint of cream and four
+egg yolks beaten light with two ounces of granulated
+sugar and vanilla to taste, add a quarter of a pound
+of citron cut fine and two ounces of almonds blanched
+and pounded fine in a mortar. Stir all well together,
+adding at the last four whites of eggs beaten very
+stiff. Put in a pudding dish and bake until firm&mdash;about
+half an hour. Serve immediately in the dish
+in which it was baked.</p>
+
+
+<div class="new-h3"></div>
+<h3><a name="STRAWBERRY_SHORTCAKE-1">STRAWBERRY SHORTCAKE.&mdash;No. 1.</a></h3>
+
+<p>Puff paste makes a delicious strawberry shortcake.
+Roll thin, as for pie crust, and line three layer
+cake tins and bake. Put a quart of fresh, ripe strawberries
+stemmed in a bowl, sweeten them, cover and
+stand the bowl on the shelf over the range, stir occasionally
+and mash slightly with the back of a spoon.
+When serving time comes lay one of the shells on the
+dish in which it is to be served, and pour a third of
+the berries over it, then put on a second and a third,
+<span class="pagenum"><a name="Page_106">106</a></span>decorate the top layer with whipped cream and serve
+with cream. It should be served immediately after
+the berries are added to the crust that it may be
+crisp. Both berries and shells should be cold.</p>
+
+
+<div class="new-h3"></div>
+<h3><a name="STRAWBERRY_SHORTCAKE-2">STRAWBERRY SHORTCAKE.&mdash;No. 2.</a></h3>
+
+<p>Make a biscuit dough in the proportion of a pint
+of flour, a heaping teaspoonful of baking powder
+and half a teaspoonful of salt, a tablespoonful of
+butter and enough milk to mix it. Roll about an
+inch thick, cut it round or oblong and bake in a quick
+oven about fifteen minutes. Cut around the edge
+and pull gently apart, butter slightly, have the berries
+prepared as for <a href="#STRAWBERRY_SHORTCAKE-1">Shortcake No. 1</a>. Put the crust on
+the serving dish, pour half the berries over it, put on
+the top and pour the remainder of the berries over it.
+Serve with cream.</p>
+
+
+<div class="new-h3"></div>
+<h3><a name="LADIES_LOCKS_FILLED_WITH_STRAWBERRIES">LADIES' LOCKS FILLED WITH STRAWBERRIES.</a></h3>
+
+<p>Roll the puff paste thin, cut in strips an inch wide
+and about twelve inches long; wind these around
+the forms overlapping the paste as it is wound.
+Brush over with beaten egg and bake on the forms.
+When baked slip the forms out, fill with strawberries
+prepared as for <a href="#STRAWBERRY_SHORTCAKE-1">strawberry shortcake</a>.</p>
+
+
+<div class="new-h3"></div>
+<h3><a name="STRAWBERRIES_SCALLOPED">STRAWBERRIES SCALLOPED.</a></h3>
+
+<p>Equal quantities of fresh strawberries and bakers'
+stale bread grated. Begin with a layer of the berries,
+sprinkle well with sugar, then a layer of bread crumbs,
+dot with bits of butter, then another layer of fruit
+and sugar; finish with bread crumbs and butter,
+sprinkle a little sugar over the top and bake half an
+hour in a good oven. Serve hot with cream. Currants
+and raspberries, either separately or mixed,
+and blackberries also make excellent puddings.</p>
+
+
+<div class="new-h3"><span class="pagenum"><a name="Page_107">107</a></span></div>
+<h3><a name="CURRANT_PUDDING">CURRANT PUDDING.</a></h3>
+
+<p>Stem and wash some currants, mash through a
+sieve, add as much water as there is currant juice
+and sweeten to taste. To one quart of liquid take
+two ounces of Groult's potato flour. Mix the potato
+flour with a little of the cold fruit juice, put the rest
+over the fire, and when it comes to a boil stir in the
+flour and let it cook for a few minutes. It will become
+clear. Turn it into a mould that has been
+dipped in cold water, and set it when cool on the ice
+until the next day. Turn out carefully and serve
+with cream.</p>
+
+
+<div class="new-h3"></div>
+<h3><a name="STEWED_DATES">STEWED DATES.</a></h3>
+
+<p>Break the dates apart, wash in cold, then in hot
+water, drain them and cover with cold water; cook
+until tender&mdash;a very few minutes&mdash;take out the fruit,
+add a little sugar to the water and boil five minutes,
+pour over the dates and set away to get cold.</p>
+
+
+<div class="new-h3"></div>
+<h3><a name="STUFFED_DATES">STUFFED DATES.</a></h3>
+
+<p>Wash the dates as in the <a href="#STEWED_DATES">other recipes</a>, drain in a
+colander and shake from time to time until they are
+dry. Stone them and fill with blanched almonds, or
+chopped nuts or cocoanut grated.</p>
+
+
+<div class="new-h3"></div>
+<h3><a name="TAPIOCA_AND_APPLE_PUDDING">TAPIOCA AND APPLE PUDDING.</a></h3>
+
+<p>Six good, tart cooking apples, three-quarters of
+a cup of pearl tapioca, sugar to taste and one quart
+of water. Soak the tapioca in the water two hours,
+then put in a double boiler and cook until clear,
+sweeten to taste. It may be flavored with the rind
+of lemon cut very thin and removed when the tapioca
+is done. Peel and core the apples and fill the holes
+with sugar, arrange them in a pudding dish and pour
+the tapioca over them, bake until the apples are
+tender. A few tiny bits of butter on the top will
+make it brown a little. Serve hot or cold with cream
+and sugar.</p>
+
+
+<div class="new-h3"><span class="pagenum"><a name="Page_108">108</a></span></div>
+<h3><a name="TAPIOCA_AND_STRAWBERRY_JELLY">TAPIOCA AND STRAWBERRY JELLY.</a></h3>
+
+<p>Five ounces of Groult's tapioca, two cups of
+boiling water, two cups of strawberry juice, four
+heaping tablespoonfuls of sugar and a dash of salt.
+Hull and wash the berries, mash with a spoon and
+strain through a fine cheese-cloth. Put the boiling
+water in a double boiler, and sprinkle in the tapioca,
+stirring to prevent lumping. Let it cook until clear,
+add the sugar and salt, and then the strawberry
+juice, and boil until thick&mdash;a few minutes only; turn
+into an earthenware mould; when cold set on the
+ice. It is better to make it the day before it is
+wanted. It should be served with cream.</p>
+
+
+<div class="new-h3"></div>
+<h3><a name="TAPIOCA_AND_RASPBERRY_JELLY">TAPIOCA AND RASPBERRY JELLY.</a></h3>
+
+<p>Follow the <a href="#TAPIOCA_AND_STRAWBERRY_JELLY">above recipe</a>, using raspberries in the
+same proportion.</p>
+
+
+<div class="new-h3"></div>
+<h3><a name="TAPIOCA_AND_CURRANT_JELLY">TAPIOCA AND CURRANT JELLY.</a></h3>
+
+<p>Follow the recipe for <a href="#TAPIOCA_AND_STRAWBERRY_JELLY">tapioca and strawberry
+jelly</a>.</p>
+
+
+<div class="new-h3"></div>
+<h3><a name="PEARL_SAGO_AND_FRUIT_JELLIES">PEARL SAGO AND FRUIT JELLIES.</a></h3>
+
+<p>Soak half a cup of pearl sago two hours in a cup
+of cold water, then add half a cup of water and a
+cup and a half of fruit juice&mdash;strawberry, raspberry,
+or currant; boil for twenty minutes and sweeten to
+taste. Fruit syrups may be used in winter; it will
+require less of the syrup than fruit juice.</p>
+
+
+<div class="new-h3"></div>
+<h3><a name="BREAD_AND_BUTTER_PUDDING-1">BREAD AND BUTTER PUDDING.&mdash;No. 1.</a></h3>
+
+<p>Cut six small tea buns in half, butter well, using
+two generous ounces of butter for the six, and put
+them together again. Beat three eggs with a cup
+and a half of rich milk, add half a cup of almonds
+blanched and chopped fine, one ounce of sugar, two
+tablespoonfuls of sherry, let the buns soak in this for
+awhile. Butter a mould, sprinkle with fine bread
+crumbs, take the buns out of the custard, lay them in
+<span class="pagenum"><a name="Page_109">109</a></span>the mould and pour the custard over them. Set the
+mould in a pan of boiling water in the oven and bake
+three-quarters of an hour, and serve hot with a
+sauce.</p>
+
+
+<div class="new-h3"></div>
+<h3><a name="BREAD_AND_BUTTER_PUDDING-2">BREAD AND BUTTER PUDDING.&mdash;No. 2.</a></h3>
+
+<p>Cut some slices of home-made bread about half
+an inch thick, butter and lay in a pudding dish,
+sprinkle with currants, put another layer of buttered
+bread and currants. Beat three eggs light and stir
+into a pint of milk, sweeten to taste, flavor with a
+little grated lemon peel or cinnamon, pour over the
+bread and butter and bake in a moderate oven until
+the custard is set. Test with a knife; if it comes out
+clean it is done. If baked too long the pudding will
+be watery. Serve cold and in the dish in which it is
+baked.</p>
+
+
+<div class="new-h3"></div>
+<h3><a name="BREAD_CUSTARD">BREAD CUSTARD.</a></h3>
+
+<p>Put a pint of rich milk in a saucepan on the fire.
+When it comes to a boil, add half a cup of grated
+stale bread crumbs, then stir in a heaping tablespoonful
+of butter, a little grating of lemon peel, a
+quarter of a cup of granulated sugar and a tablespoonful
+of almonds blanched and chopped fine.
+Have two eggs beaten light, remove the saucepan
+from the fire, stir a little of the mixture into the eggs
+and then turn that into the saucepan, stir well for a
+moment and pour it into a pudding dish. Set the
+dish in a pan of hot water in the oven and bake
+about twenty minutes, until firm in the center; test
+with a knife. If it comes out clean the pudding is
+done; if it bakes too long it will be watery. It may
+be eaten cold or hot. If served hot add a quarter of
+a cup more bread crumbs.</p>
+
+
+<div class="new-h3"></div>
+<h3><a name="FRIED_BREAD">FRIED BREAD.</a></h3>
+
+<p>Sweeten a pint of milk, flavor with cinnamon or
+nutmeg to taste. Have some slices of home-made
+<span class="pagenum"><a name="Page_110">110</a></span>bread half an inch thick, cut off the crust and soak
+the bread in the custard until all is absorbed, turning
+the bread in it. Put some butter in a spider; when
+hot fry the bread a nice brown on both sides. Arrange
+the slices nicely on a platter and serve with or
+without a sauce.</p>
+
+
+<div class="new-h3"></div>
+<h3><a name="CHOCOLATE_CREAM">CHOCOLATE CREAM.</a></h3>
+
+<p>Soak a third of a box of gelatine in a very little
+cold water. Put a cup and a half of milk in a saucepan
+with four ounces of sweet, fine chocolate grated,
+let it boil until dissolved and add a slightly heaping
+tablespoonful of sugar. Take two-thirds of the
+soaked gelatine and put into the chocolate when
+melted, cool the mixture and turn into a mould, roll
+the mould from side to side in the hands until it is
+thoroughly coated with the mixture about a finger
+thick. When cold, even off the surface with a knife.
+Whip about half a pint of nice, rich cream, sweeten
+with powdered sugar and flavor with vanilla. Melt
+the other third of the soaked gelatine in a little boiling
+water and stir quickly into the cream and fill the
+chocolate with it. Set on the ice. Serve very cold.</p>
+
+
+<div class="new-h3"></div>
+<h3><a name="CHOCOLATE_CUSTARD">CHOCOLATE CUSTARD.</a></h3>
+
+<p>Put a pint and a half of rich milk into a double
+boiler over the fire with the third of a vanilla bean
+split and cut in small pieces, let it come to a boil, and
+stir in two ounces of fine, sweet chocolate grated and
+a lump of butter the size of a walnut. Let it boil for
+a few moments, remove from the fire and beat very
+light four eggs, strain the chocolate gradually over
+them, stirring all the time, add a little salt, and
+sugar if necessary. Rinse a plain mould in cold
+water, pour the custard into it, set the mould in a
+pan of hot water and bake twenty-five minutes. Test
+with a knife. Too long cooking makes the custard
+<span class="pagenum"><a name="Page_111">111</a></span>watery. It must be served ice cold and may be prepared
+the day before. Serve with cream or soft
+boiled custard.</p>
+
+
+<div class="new-h3"></div>
+<h3><a name="CHOCOLATE_PUDDING">CHOCOLATE PUDDING.</a></h3>
+
+<p>Beat one-quarter of a pound of butter to a cream
+and stir in six egg yolks, one at a time, then add a
+quarter of a pound of fine, sweet chocolate grated, a
+cup of almonds blanched and chopped fine, six tablespoonfuls
+of granulated sugar and one tablespoonful
+of citron cut very fine, beat the six whites of eggs to
+a stiff froth and stir in at the last. Pour into a mould
+and boil three-quarters of an hour and send to the
+table hot with whipped cream poured around it, or
+any fine sauce served in a sauceboat.</p>
+
+
+<div class="new-h3"></div>
+<h3><a name="COTTAGE_PUDDING">COTTAGE PUDDING.</a></h3>
+
+<p>One cup of granulated sugar, a cup and a half of
+flour sifted, half a cup of milk, a heaping tablespoonful
+of butter, two eggs, whites and yolks beaten separately,
+a teaspoonful of Cleveland's baking powder
+mixed with the flour. Beat butter and sugar to a
+cream, add the well-beaten yolks of the eggs, then
+add milk and flour alternately by degrees, and the
+whites of eggs beaten to a stiff froth, stirred in at
+the last. Bake half an hour. Serve hot with plenty
+of sauce.</p>
+
+
+<div class="new-h3"></div>
+<h3><a name="CARAMEL_CUSTARD_BAKED">CARAMEL CUSTARD BAKED.</a></h3>
+
+<p>A pint and a half of rich milk, a cup and a half of
+granulated sugar, the fourth of a vanilla bean. Put
+the milk and vanilla bean cut small into a double
+boiler over the fire. Melt the sugar without water
+in a spider, stirring constantly until it is all dissolved
+and the syrup is a rich golden brown. Do not let it
+get too dark or it will be bitter. When the milk is at
+the boiling point stir in half the boiling syrup&mdash;if put
+in too fast the milk will boil over. Let it cook until
+the sugar (if it hardened as it touched the milk) dissolves.
+<span class="pagenum"><a name="Page_112">112</a></span>Have four eggs beaten very light in a bowl,
+pour the milk over them, add a little salt, and if
+vanilla bean is not used for flavoring, stir in extract
+of vanilla to taste. Rinse a mould with cold water,
+pour the custard into it and set it in a pan of hot
+water in the oven, bake from twenty to twenty-five
+minutes and test with a knife. If it comes out clean
+it is done. Add boiling water to the remainder of
+the syrup and let it cook gently until it is the consistency
+of thick cream. Flavor with vanilla. Serve
+very cold.</p>
+
+
+<div class="new-h3"></div>
+<h3><a name="SOFT-BOILED_CUSTARD">SOFT-BOILED CUSTARD.</a></h3>
+
+<p>Put a quart of rich milk in a double boiler over
+the fire with a third of a vanilla bean, split in half,
+and sugar to taste. Beat the whites of six eggs to a
+stiff froth, add three heaping teaspoonfuls of granulated
+sugar, and when the milk comes to the boiling
+point drop the whites of eggs into it by tablespoonfuls
+in egg-shape, turn them over in the hot milk for
+a few seconds, repeat until all are done, drain them
+and return the milk to the saucepan. Beat the six
+egg yolks to a light cream, turn the hot milk over it
+gradually and pour the custard back into the boiler;
+return to the fire and stir vigorously until it thickens
+and is smooth to the taste. Remove from the fire,
+pour at once into a bowl, add a little salt, and set
+aside to cool. Then put on the ice and at serving
+time turn into a glass bowl, arrange the whites of
+eggs on top and serve with sponge cake.</p>
+
+
+<div class="new-h3"></div>
+<h3><a name="A_SIMPLE_DESSERT">A SIMPLE DESSERT.</a></h3>
+
+<p>A loaf of stale sponge cake&mdash;one that has been
+baked in a border mould looks pretty. Saturate the
+cake with orange juice to which has been added a
+little lemon. Stick the cake over with blanched
+almonds and fill the center with whipped cream. If
+the cake is a plain loaf, pile the cream around it.</p>
+
+
+<div class="new-h3"><span class="pagenum"><a name="Page_113">113</a></span></div>
+<h3><a name="GINGER_CREAM">GINGER CREAM.</a></h3>
+
+<p>Soak a quarter of a box of gelatine in half a cup
+of milk for half an hour, then place the bowl over
+steam until the gelatine is perfectly dissolved. Add
+to it four ounces of granulated sugar and a pint of
+whipped cream, two tablespoonfuls of preserved
+ginger chopped fine, two tablespoonfuls of the ginger
+syrup and a tablespoonful of almonds blanched and
+chopped very fine. Stir until it begins to thicken,
+pour into a mould and set on the ice. Serve in a glass
+dish and powder the top with chopped almonds.</p>
+
+
+<div class="new-h3"></div>
+<h3><a name="GRAHAM_PUDDING">GRAHAM PUDDING.</a></h3>
+
+<p>Two cups of Graham flour, one cup of milk, one
+cup of Porto Rico molasses, one cup of raisins stoned
+and slightly chopped, one egg, one even teaspoonful
+of soda, one teaspoonful of ground cinnamon, one-half
+teaspoonful of cloves, a little nutmeg, if liked,
+and a small pinch of salt. Flour the raisins with a
+little white flour, mix all the ingredients thoroughly
+together, butter a mould and steam three hours.
+Serve with a sauce. If there should be any of the
+pudding left over, it can be used by cutting in slices
+half an inch thick, each piece dipped in milk, in which
+an egg has been stirred, fried brown in a little butter,
+and served hot with a sauce.</p>
+
+
+<div class="new-h3"></div>
+<h3><a name="NALESNEKY">NALESNEKY (a Russian Recipe).</a></h3>
+
+<p>Beat three yolks of eggs light, add to it half a
+cup of milk, half a cup of water, one cup of flour, and
+a little salt, mix until smooth, then stir in the whites
+of three eggs beaten to a stiff froth. Have some
+melted butter, brush over the bottom of a frying pan
+and pour a little of the batter into it, let it cover the
+bottom of the pan without being thicker than paper,
+let it brown, turning it to brown the other side,
+spread with any jelly preferred, fold in half and fold
+again, making a wedge-shaped cake. Use all the
+<span class="pagenum"><a name="Page_114">114</a></span>batter in this way, and serve hot. It would be well
+to have two spiders in use.</p>
+
+
+<div class="new-h3"></div>
+<h3><a name="NOODLE_PUDDING">NOODLE PUDDING.</a></h3>
+
+<p>Put two ounces and a half of noodles in a pint of
+boiling milk and cook until stiff like mush. Remove
+from the fire, and stir in one ounce and a half of butter,
+one ounce of sugar, two tablespoonfuls of finely
+chopped almonds, a few drops of extract of almond,
+when cool add three eggs and a quarter of a cup of
+cream beaten together, and turn the mixture into a
+well buttered mould sprinkled thoroughly with fine
+sifted bread crumbs. Set the mould in a pan of boiling
+water in the oven, cover to prevent browning,
+and if the mould has a pipe through the center bake
+half an hour, if a plain mould it will require three-quarters
+of an hour. Turn out of the mould and
+serve hot with a sauce.</p>
+
+
+<div class="new-h3"></div>
+<h3><a name="PARADISE_PUDDING">PARADISE PUDDING.</a></h3>
+
+<p>Melt two and a half ounces of butter in a saucepan,
+stir into it a quarter of a pound of sifted flour
+and a cup and a half of cream or rich milk, let it cook
+until it no longer sticks to the side of the pan, remove
+from the fire and let it cool. Then stir in an ounce
+and a half of sugar, three heaping tablespoonfuls of
+almonds blanched and chopped and a little vanilla
+to flavor&mdash;vanilla sugar is better than the extract&mdash;then
+mix in five well beaten eggs, a little at a time.
+Turn it into a well buttered mould sprinkled with
+dried and sifted bread crumbs, set in a pan of hot
+water in the oven, cover to prevent browning and
+bake about three-quarters of an hour. Serve hot
+with a wine or fruit sauce.</p>
+
+
+<div class="new-h3"></div>
+<h3><a name="PRINCESS_PUDDING">PRINCESS PUDDING.</a></h3>
+
+<p>Melt two and a half ounces of butter in a quarter
+of a cup of rich milk over the fire, stir an ounce and a
+half of flour into half a cup of milk and add to the
+<span class="pagenum"><a name="Page_115">115</a></span>boiling milk, stirring constantly until it becomes a
+smooth paste and no longer adheres to the pan. Remove
+from the fire; when cold stir in one good ounce
+of sugar, an ounce of almonds blanched and pounded
+very fine with a dozen cardamom seeds, three well
+beaten eggs, a little at a time, half a teaspoonful of
+almond extract. Beat well, turn into a buttered
+pudding mould sprinkled with fine bread crumbs, set
+the mould covered in a pan of boiling water in the
+oven, and if the mould has a pipe in the center bake
+from thirty to thirty-five minutes. Turn it out and
+serve immediately with a fruit or wine sauce.</p>
+
+
+<div class="new-h3"></div>
+<h3><a name="ENGLISH_PLUM_PUDDING">ENGLISH PLUM PUDDING.</a></h3>
+
+<p>Two pounds of raisins, one pound of currants,
+one pound of citron, half a pound of almonds, one
+pound of butter, one pound of flour, one pound of
+brown sugar, one teaspoonful each of ground cinnamon,
+cloves, allspice, ginger and nutmeg, half a pint
+of brandy and wine mixed and one dozen eggs. Boil
+six hours. Keep water boiling by the side of pudding
+boiler all the time and continually refill as the water
+evaporates. In preparing the pudding have all the
+fruit stoned and cut, but not too fine, the almonds
+blanched and chopped. Incorporate all the ingredients
+well together before adding the eggs and spirits
+and beat the mixture well together for at least an
+hour&mdash;the longer the better.</p>
+
+
+<div class="new-h3"></div>
+<h3><a name="SAGO_SOUFFLE">SAGO SOUFFL&Eacute;.</a></h3>
+
+<p>A pint of rich milk, two and a half ounces of butter,
+one ounce and a half of sugar, two ounces of pearl sago,
+one ounce and a half of blanched almonds chopped
+very fine. Mix all together, put over the fire and
+let it cook for fifteen minutes, stirring constantly, remove
+from the stove and let it cool. Beat three eggs
+and add a little at a time until all is used, flavor with
+<span class="pagenum"><a name="Page_116">116</a></span>half a teaspoonful of almond extract, put in a pudding
+dish and bake half an hour. Sift a little powdered
+sugar over it and serve immediately in the dish
+in which it is baked.</p>
+
+
+<div class="new-h3"></div>
+<h3><a name="SEMOULINA_PUDDING">SEMOULINA PUDDING.</a></h3>
+
+<p>Put a pint and a half of milk on the fire to boil
+with two ounces of butter, three ounces of sugar, an
+ounce and a half of sweet and two or three bitter
+almonds blanched and chopped very fine, sprinkle
+into it three ounces of semoulina or farina, and boil
+until quite stiff, stirring constantly. Remove from
+the fire and turn into a mould that has been wet in
+cold water. Serve very cold with fruit sauce or
+cream.</p>
+
+
+<div class="new-h3"></div>
+<h3><a name="SERNIKY">SERNIKY (a Russian Recipe).</a></h3>
+
+<p>Put one ball of pot cheese, such as is sold at a
+creamery for five cents, in a mixing bowl, break it up
+with a spoon, and add to it a heaping tablespoonful
+of butter, the well beaten yolks of four eggs, a little
+salt, a heaping dessertspoonful of currants and two
+slightly heaping tablespoonfuls of flour. Mix all well
+together and let it stand an hour or more. Sprinkle
+a pastry board thickly with flour, turn the mixture
+out from the bowl, cut off pieces of it and roll with
+the hands until about an inch and a half thick, cut in
+pieces about two inches long, the ends bias. Have a
+saucepan ready with boiling water, drop the pieces
+into this without crowding and cook until they
+float&mdash;about five minutes&mdash;take them out with a
+skimmer. Roll in dried bread crumbs, fry brown on
+both sides in butter, and serve hot with cream and
+sugar.</p>
+
+
+<div class="new-h3"></div>
+<h3><a name="STEAMED_PUDDING">STEAMED PUDDING.</a></h3>
+
+<p>One cup of raisins stoned and chopped, one cup
+of butter chopped, two cups and a half of flour, one
+cup of Porto Rico molasses, one cup of sweet milk, a
+<span class="pagenum"><a name="Page_117">117</a></span>scant teaspoonful of soda, a teaspoonful of cinnamon,
+and a little nutmeg. Steam in a mould two
+hours. Serve hot with a sauce.</p>
+
+
+<div class="new-h3"></div>
+<h3><a name="SPONGE_CAKE_MERINGUE">SPONGE CAKE MERINGUE.</a></h3>
+
+<p>Butter well a pudding dish, cover the bottom
+with slices of stale sponge cake about an inch thick,
+fit closely together. Beat the yolks of three eggs
+with three teaspoonfuls of granulated sugar, add the
+grated rind of half and the juice of one orange, the
+juice of half a small lemon, two tablespoonfuls of
+melted butter and stir in soda as large as a pea into
+a cup and a half of milk, add this to the orange and
+egg and stir well together. Pour three-quarters of
+this mixture over the cake, set the dish in a pan of
+boiling water in the oven, and when the cake has
+absorbed the custard and no longer floats, add the
+remainder of the custard. While the pudding is baking
+make a meringue of three whites of eggs beaten
+to a stiff froth and three-quarters of a cup of granulated
+sugar, flavor with the grated rind of half an
+orange and a few drops of orange extract. Spread
+quickly over the pudding and bake fifteen minutes.</p>
+
+
+<div class="new-h3"></div>
+<h3><a name="PUDDING_OF_STALE_CAKE">PUDDING OF STALE CAKE.</a></h3>
+
+<p>Almost any kind of stale cake will do for this
+pudding. To three cups of the cake crumbs allow a
+cup and a half of milk, three tablespoonfuls of melted
+butter and two eggs beaten light. Pour the milk
+over the crumbs and let them soak until soft, then
+stir in the melted butter and the eggs, beat well and
+pour into a mould that has been well buttered and
+sprinkled with fine bread crumbs. Set the mould in
+a pan of hot water in the oven, cover to prevent
+browning and bake three-quarters of an hour. Serve
+hot with fruit or wine sauce.</p>
+
+
+<div class="new-h3"><span class="pagenum"><a name="Page_118">118</a></span></div>
+<h3><a name="BAKED_TAPIOCA_PUDDING">BAKED TAPIOCA PUDDING.</a></h3>
+
+<p>Soak a cup and a half of pearl tapioca two hours
+in a quart of rich milk, put it in a double boiler and
+cook until the tapioca looks clear, remove from the
+fire, stir into it two slightly heaping tablespoonfuls
+of butter and a scant half cup of sugar. When cold
+add four eggs beaten light and flavor with vanilla,
+or the rind of a lemon grated and added when the
+tapioca is cooking. Butter a mould, sprinkle with
+dried bread crumbs, turn the mixture into it and
+bake. Turn out on a platter and serve hot with a
+foaming sauce.</p>
+
+
+<div class="new-h3"></div>
+<h3><a name="TAPIOCA_CREAM">TAPIOCA CREAM.</a></h3>
+
+<p>A quarter of a cup of pearl tapioca, a cup of
+water, a pint of rich milk, three even tablespoonfuls
+of sugar, a teaspoonful of vanilla extract, two eggs
+and a little salt. Soak the tapioca in the water two
+hours, then turn it into a double boiler with the
+milk; when it boils, beat the yolks of eggs to a cream
+and the whites to a stiff froth, mix a little of the milk
+with the egg, then pour it into the boiler and stir a
+moment until thick, remove from the fire, add the
+vanilla extract and stir in lightly the beaten whites
+of eggs. The froth should show through the custard.
+Serve very cold in a glass bowl.</p>
+
+
+<div class="new-h3"></div>
+<h3><a name="STEAMED_RICE">STEAMED RICE.</a></h3>
+
+<p>Half a cup of rice, half a teaspoonful of salt and
+one and one-third cups of boiling water. Put in
+small cups in a steamer, cover closely and steam
+three-quarters of an hour. Serve with stewed fruit
+and cream or sugar and cream.</p>
+
+
+<div class="new-h3"></div>
+<h3><a name="RICE_CAKE">RICE CAKE.</a></h3>
+
+<p>Four ounces of rice, a pint and a half of milk, six
+eggs, two ounces and a half of sugar, half a cup of
+almonds blanched and chopped, two ounces of stoned
+<span class="pagenum"><a name="Page_119">119</a></span>raisins, a little citron, three heaping tablespoonfuls
+of dried bread crumbs, and four ounces of butter.
+Wash the rice and scald with boiling water, drain
+and put it into the milk, which must be boiling on
+the stove, cook until it is stiff like mush; remove
+from the fire and stir into it the butter. When it is
+cool, add the eggs, one at a time, the sugar, the
+almonds chopped fine, the raisins, a little citron finely
+cut, and the bread crumbs dried and rolled fine. Butter
+a mould, turn the cake into it and bake one hour
+in a moderate oven. Serve cold.</p>
+
+
+<div class="new-h3"></div>
+<h3><a name="BROWN_BREAD_PUDDING">BROWN BREAD PUDDING.</a></h3>
+
+<p>Put in a bowl the yolks of four eggs and three
+whole eggs and six and a half ounces of sugar; beat
+together for fifteen minutes, then add six and a half
+ounces of almonds blanched and chopped fine, a dash
+of cinnamon, a tablespoonful of chocolate and four
+even tablespoonfuls of citron cut very fine; then add
+eight ounces and a half of brown bread grated and
+soaked in a few spoonfuls of claret or milk. Butter a
+mould, sprinkle with bread crumbs, pour the pudding
+into it and set it in a pan of hot water in a moderate
+oven. Bake three-quarters of an hour and serve with
+a sauce.</p>
+
+<div class="figcenter" style="width: 44px;">
+<img src="images/p0119-image.png" width="44" height="44" alt="" title="" />
+</div>
+
+<div class="new-h2"><span class="pagenum"><a name="Page_120">120</a></span></div>
+<h2>Ices.</h2>
+
+
+<div class="new-h3"></div>
+<h3><a name="VANILLA_ICE_CREAM">VANILLA ICE CREAM.</a></h3>
+
+<p>A quart of rich milk, three-quarters of a pound of
+sugar, eight egg yolks and a small vanilla bean. Put
+the milk in a double boiler with the vanilla bean split
+into halves; beat the sugar and eggs to a cream, stir
+into the hot milk and beat briskly until thick, remove
+from the fire, strain; when cold, freeze.</p>
+
+
+<div class="new-h3"></div>
+<h3><a name="COFFEE_ICE_CREAM">COFFEE ICE CREAM.</a></h3>
+
+<p>A quart of rich milk, three-quarters of a pound
+of sugar, five ounces of coffee, eight egg yolks. Grind
+the coffee and stir it into half a pint of boiling milk,
+set it one side; put the rest of the milk in a double
+boiler, beat the eggs and sugar together until light,
+stir into the hot milk, stir briskly until it thickens,
+add the milk and coffee, turn it into a bowl and let it
+stand until the last moment; strain and freeze.</p>
+
+
+<div class="new-h3"></div>
+<h3><a name="STRAWBERRY_ICE_CREAM">STRAWBERRY ICE CREAM.</a></h3>
+
+<p>A pint of cream, a pint of strawberry pur&eacute;e and
+three-quarters of a pound of sugar. Mix the sugar
+and strawberry pur&eacute;e together and let it stand until
+the sugar is dissolved, then add the cream; pass it
+through a sieve and freeze.</p>
+
+
+<div class="new-h3"></div>
+<h3><a name="RASPBERRY_ICE_CREAM">RASPBERRY ICE CREAM.</a></h3>
+
+<p>Follow the recipe for <a href="#STRAWBERRY_ICE_CREAM">strawberry ice cream</a>, using
+a little less sugar. All kinds of fresh fruit pur&eacute;es may
+be used for ice creams.</p>
+
+
+<div class="new-h3"></div>
+<h3><a name="WALNUT_ICE_CREAM">WALNUT ICE CREAM.</a></h3>
+
+<p>Follow the recipe for <a href="#VANILLA_ICE_CREAM">vanilla ice cream</a>, adding a
+cup of English walnuts chopped and pounded fine in
+a mortar, and a little salt. When cold, freeze.</p>
+
+
+<div class="new-h3"><span class="pagenum"><a name="Page_121">121</a></span></div>
+<h3><a name="ORANGE_ICE">ORANGE ICE.</a></h3>
+
+<p>Boil a quart of water and a pound of sugar together
+for ten minutes, skim and strain and set aside
+to get cold. Then add the juice of twelve oranges
+and two lemons, put in the freezer; when it commences
+to freeze stir in the whites of two eggs beaten
+to a stiff froth.</p>
+
+
+<div class="new-h3"></div>
+<h3><a name="STRAWBERRY_ICE">STRAWBERRY ICE.</a></h3>
+
+<p>One quart of berries, one pound of sugar and
+three-quarters of a pint of water. Sprinkle the sugar
+over the berries, stir well and mash with a wooden
+spoon, strain and press through a sieve, pouring the
+water over it gradually until all is used. Put into
+the freezer; when it begins to freeze the whites of
+two eggs beaten to a stiff froth may be added.</p>
+
+
+<div class="new-h3"></div>
+<h3><a name="WHITE_CURRANT_ICE">WHITE CURRANT ICE</a></h3>
+
+<p class="no-indent">may be made the same as <a href="#ORANGE_ICE">orange ice</a>, using a
+quart and a pint of currants, mashed and put
+through a sieve, and a quarter of a pound more
+sugar.</p>
+
+
+<div class="new-h3"></div>
+<h3><a name="PINEAPPLE_ICE">PINEAPPLE ICE.</a></h3>
+
+<p>One quart of water, a pound and a quarter of
+sugar boiled and skimmed <a href="#ORANGE_ICE">as before</a>, and the juice of
+one lemon and a large, perfectly ripe pineapple, carefully
+peeled and shredded fine with a silver fork;
+freeze.</p>
+
+
+<div class="new-h3"></div>
+<h3><a name="LEMON_ICE">LEMON ICE.</a></h3>
+
+<p>One quart of water, a pound and a quarter of
+sugar, the juice of six large, fine lemons. Prepare <a href="#ORANGE_ICE">as
+before</a>, adding the beaten whites of two eggs when it
+begins to freeze.</p>
+
+
+<div class="new-h3"></div>
+<h3><a name="RASPBERRY_ICE">RASPBERRY ICE.</a></h3>
+
+<p>Follow the directions for <a href="#STRAWBERRY_ICE">strawberry ice</a>, adding
+the juice of two lemons. Any ripe fruit may be used,
+such as peaches, apricots, plums and red currants,
+sweetening as they require.</p>
+
+
+<div class="new-h3"><span class="pagenum"><a name="Page_122">122</a></span></div>
+<h3><a name="FROZEN_PUDDING">FROZEN PUDDING.</a></h3>
+
+<p>Prepare a custard with a quart of rich milk, a
+pint of cream, a pound of sugar, and the yolks of
+eight eggs. Set it on the fire and stir constantly
+until it begins to thicken; remove from the fire, and
+when it is cold add three tablespoonfuls of brandy,
+one teaspoonful of vanilla, one teaspoonful of almond
+extract. Put in the freezer, and when partially frozen
+add a quarter of a pound of stoned raisins that have
+been cooked a little in water to soften them, a quarter
+of a pound of currants, a quarter of a pound of
+citron cut fine. Freeze smooth and put in a mould
+and pack in ice and salt.</p>
+
+
+<div class="new-h3"></div>
+<h3><a name="WINDSOR_ROCK_PUNCH">WINDSOR ROCK PUNCH.</a></h3>
+
+<p>For twenty-four persons. Boil two quarts of
+cream; mix with it half a pound of granulated sugar
+and twelve eggs. Freeze the same as ice cream.
+Take one-half of the frozen mixture and add to it
+two wineglasses of Maraschino, one wineglass of
+Kirsch, and one-half wineglass of Santa Cruz rum;
+mix. When serving add a small lump of the frozen
+mixture to a punch glass of the other, or liquid.</p>
+
+<div class="figcenter" style="width: 96px;">
+<img src="images/p0122-image.png" width="96" height="62" alt="" title="" />
+</div>
+
+<div class="new-h2"><span class="pagenum"><a name="Page_123">123</a></span></div>
+<h2>Cakes.</h2>
+
+
+<div class="new-h3"></div>
+<h3><a name="CAKE_MAKING">CAKE MAKING.</a></h3>
+
+<p>Have all the ingredients measured or weighed,
+the pans lined with paper or oiled, the nuts or fruit
+prepared, and the flour sifted before beginning to
+make a cake. Sift the baking powder and cream of
+tartar and soda with the flour or a part of it. Use
+pastry flour for all cake. Never put all the milk into
+a cake batter by itself, as it curdles and makes a
+coarse grained cake, but stir it in alternately with
+the flour. Put all loaves of cake into a moderate
+oven, that they may rise before beginning to bake.
+After the cake rises the heat may be increased.</p>
+
+
+<div class="new-h3"></div>
+<h3><a name="ANGEL_CAKE">ANGEL CAKE.</a></h3>
+
+<p>The whites of nine large, fresh eggs. When they
+are partly beaten add one-half teaspoonful of cream
+of tartar and then finish beating&mdash;the cream of tartar
+makes them lighter&mdash;then add one and a quarter
+cups of granulated sugar, stir the sugar very lightly
+into the whites of the eggs, and add a teaspoonful of
+vanilla. Have flour sifted five times, measure a cupful
+and fold it in very carefully, not with a circular
+motion, and do not stir long. Turn it into a Turk's
+head mould and bake forty-five minutes. Do not
+grease the mould, and when taken out of the oven
+invert it until the cake is cold before removing from
+the pan. Never use a patent egg-beater for this cake,
+but a whip, taking long, rapid strokes, and make it
+in a large platter, not a bowl.</p>
+
+
+<div class="new-h3"><span class="pagenum"><a name="Page_124">124</a></span></div>
+<h3><a name="BERLINERKRANDS">BERLINERKRANDS (a Norwegian Cake).</a></h3>
+
+<p>Half a pound of butter washed in two waters
+and beaten to a cream, two hard-boiled egg yolks
+mashed fine and stirred into two raw egg yolks,
+four ounces of powdered sugar stirred into the eggs,
+then mix all with the butter, add a pound of flour
+and a wineglass of brandy, mix well. Roll under the
+hand and make into small jumble cakes or krunchens.
+Beat the white of an egg, dip each cake into it and
+then roll in granulated sugar, bake a delicate brown
+in a very slow oven fifteen or twenty minutes. Grease
+the tins.</p>
+
+
+<div class="new-h3"></div>
+<h3><a name="BLUEBERRY_CAKE">BLUEBERRY CAKE.</a></h3>
+
+<p>Half a cup of butter beaten to a cream with half
+a cup of sugar, one cup of Porto Rico molasses, one
+cup of thin sour cream or milk, three eggs, the whites
+and yolks beaten separately, two cups of berries, two
+and a half cups of flour, one teaspoonful of soda
+sifted with the flour. Bake as <a href="#SOFT_GINGERBREAD">soft gingerbread</a> and
+serve hot.</p>
+
+
+<div class="new-h3"></div>
+<h3><a name="CINNAMON_CAKE">CINNAMON CAKE.</a></h3>
+
+<p>One cup of granulated sugar, butter the size of
+an egg, one egg, one cup of milk, two cups of flour,
+one teaspoonful of cream of tartar, half a teaspoonful
+of soda. Mix in the usual way, but sifting the soda
+and cream of tartar with the flour. Put in a shallow
+pan, sprinkle with sugar and cinnamon, and bake
+about fifteen minutes in a moderate oven.</p>
+
+
+<div class="new-h3"></div>
+<h3><a name="CREAM_PUFFS">CREAM PUFFS.</a></h3>
+
+<p>One pint of water, half a pound of butter, three-quarters
+of a pound of flour, and ten eggs. Boil the
+water and butter together, and while boiling stir in
+the flour. Let it boil five minutes, then stir in the
+eggs one at a time without beating. Drop into a
+pan by spoonfuls&mdash;not close together&mdash;and bake in a
+<span class="pagenum"><a name="Page_125">125</a></span>quick oven fifteen minutes. When cold cut them open
+and fill with the cream.</p>
+
+<p><span class="smcap">Filling.</span>&mdash;One quart of milk, two cups of sugar,
+one cup of flour and four eggs. Boil the milk, beat
+eggs, sugar and flour together and stir into the milk,
+stir constantly until thick&mdash;about five minutes&mdash;and
+flavor to taste.</p>
+
+
+<div class="new-h3"></div>
+<h3><a name="LADY_CAKE">LADY CAKE.</a></h3>
+
+<p>Half a cup of butter, one cup of granulated sugar,
+half a cup of milk, two cups of flour, two teaspoonfuls
+of baking powder, the whites of four eggs, and a
+teaspoonful of almond extract. Beat the butter and
+sugar to a cream, stir the milk into one cup of the
+flour and add to the butter and sugar, then the
+whites of eggs beaten to a stiff froth. Sift the baking
+powder and remaining cup of flour together, add to
+the other ingredients with the teaspoonful of almond
+extract. If baked in a loaf it will require three-quarters
+of an hour or more.</p>
+
+
+<div class="new-h3"></div>
+<h3><a name="HONEY_CAKE">HONEY CAKE (a Norwegian Recipe).</a></h3>
+
+<p>Two pounds of strained honey, three-quarters of
+a pound of light brown sugar, three-quarters of an
+ounce of bicarbonate of potash, pounded very fine
+and dissolved in a little water, one cup of cream, half
+a cup of melted butter, ginger, cloves and pepper to
+taste, stir this all well together, add to it as much
+flour as will make it like a thick mush, set it away until
+the next day, then turn it into a well-greased cake
+mould and bake about three-quarters of an hour.</p>
+
+
+<div class="new-h3"></div>
+<h3><a name="SIMPLE_FRUIT_CAKE">SIMPLE FRUIT CAKE.</a></h3>
+
+<p>Three-quarters of a pound of butter, three-quarters
+of a pound of sugar, one pound of sifted flour,
+one-half pound of currants washed, one-half pound of
+raisins stoned and chopped, one-half pound of citron
+cut fine, one teaspoonful each of cloves, mace, allspice,
+cinnamon and nutmeg, one-half cup of milk, one-half
+<span class="pagenum"><a name="Page_126">126</a></span>cup of brandy, four eggs and one teaspoonful of soda.
+Beat butter and sugar to a cream; add the yolks
+of eggs beaten light with the spices and brandy; then
+the fruit rolled in part of the flour; add the soda to
+the rest of the flour and stir alternately with the
+milk into the other ingredients; add at the last the
+whites of eggs beaten to a stiff froth. Bake two
+hours in a moderate oven.</p>
+
+
+<div class="new-h3"></div>
+<h3><a name="BAVARIAN_CAKE">BAVARIAN CAKE.</a></h3>
+
+<p>One-fifth of a pound of blanched and chopped almonds,
+one-fifth of a pound of flour, one-fifth of a
+pound of sugar, one-fifth of a pound of butter, two
+eggs, a saltspoonful of cinnamon, a saltspoonful of
+nutmeg. Put the flour in a mixing bowl, then the
+sugar and spices, the butter and almonds, break the
+two eggs over it all and beat with a spoon, form into
+a dough with the hands and roll out about an inch
+thick. Cut in any shape liked, either round, square
+or oblong, reserving a little for strips to decorate the
+top. Spread with jam, either currant or strawberry
+or raspberry, and lay the thin narrow strips of dough
+across the top. They should be cut with a jagging
+iron. Bake about three-quarters of an hour in a moderate
+oven.</p>
+
+
+<div class="new-h3"></div>
+<h3><a name="POUND_CAKE">POUND CAKE.</a></h3>
+
+<p>One cup of butter, a cup and a half of flour, a cup
+and a half of granulated sugar, six eggs, and half a
+teaspoonful of baking powder, flavor with almond
+extract or any flavoring to suit the taste. Beat the
+eggs together very light, then, add sugar and beat
+again. Sift the flour and baking powder together,
+beat the butter to a cream, and stir the flour into it,
+and then add the eggs and sugar and flavoring.</p>
+
+
+<div class="new-h3"></div>
+<h3><a name="SPONGE_CAKE-1">SPONGE CAKE.&mdash;No. 1.</a></h3>
+
+<p>Twelve eggs, the weight of ten in powdered sugar,
+the weight of six in sifted flour, the grated rind and
+<span class="pagenum"><a name="Page_127">127</a></span>juice of one lemon. Beat the yolks of the eggs to a
+cream, add the sugar and stir well, and then the
+lemon juice and rind. Add the whites of eggs beaten
+to a stiff froth, and fold in the flour as quickly and
+lightly as possible.</p>
+
+
+<div class="new-h3"></div>
+<h3><a name="SPONGE_CAKE-2">SPONGE CAKE.&mdash;No. 2.</a></h3>
+
+<p>Four cups of flour, three cups of sugar, one cup
+of cold water, eight eggs, two even tablespoonfuls of
+baking powder, the grated peel of an orange. Pour
+the water on the sugar in a bowl, stir until almost
+dissolved, beat the whites to a stiff froth, the yolks
+to a cream, put one cup of flour with the yolks into
+the sugar and water, beat hard, add the whites of
+the eggs, mix the baking powder with the flour, and
+stir into the other ingredients by degrees quickly and
+lightly. Bake in a shallow pan in a quick oven.
+When it no longer sizzles it is done. Ice with a boiled
+icing while hot, flavored with almond extract.</p>
+
+
+<div class="new-h3"></div>
+<h3><a name="CORN_SPONGE_CAKE">CORN SPONGE CAKE (a Spanish Recipe).</a></h3>
+
+<p>Half a pound of corn meal, half a pound of butter,
+seven ounces of granulated sugar, seven eggs, two
+tablespoonfuls of catalan (brandy). Beat separately
+the whites and yolks of the eggs; when the yolks are
+beaten to a cream add the sugar, then the whites of
+eggs, stir the corn meal in lightly, then the butter
+melted, and the brandy. Mix well, pour into shallow
+pans well buttered, and bake in a moderate oven
+from twelve to fifteen minutes, test with a straw.
+Best when quite fresh.</p>
+
+
+<div class="new-h3"></div>
+<h3><a name="SPICED_GINGERBREAD">SPICED GINGERBREAD.</a></h3>
+
+<p>One cup of Porto Rico molasses, one cup of boiling
+water, butter the size of an egg, half a teaspoonful
+of ground cloves, one teaspoonful of cinnamon,
+one egg, one teaspoonful of ginger, half a teaspoonful
+of soda, a light half pound of flour, a quarter of a cup
+<span class="pagenum"><a name="Page_128">128</a></span>of brown sugar. Melt the butter and stir into the
+molasses, add the spices, then the water. Sift the
+soda with the flour and add at the last. Currants
+and raisins stoned and chopped may be added and
+are an improvement. The cake may be baked in a
+loaf or in small moulds.</p>
+
+
+<div class="new-h3"></div>
+<h3><a name="CREAM_GINGERBREAD">CREAM GINGERBREAD.</a></h3>
+
+<p>One cup of Porto Rico molasses, one cup of sour
+cream, two cups of sifted flour, one teaspoonful of
+salt, one teaspoonful of ginger, one even teaspoonful
+of soda, one egg, a little cinnamon, cloves and nutmeg,
+two tablespoonfuls of brown sugar. Beat the
+egg, sugar and spice together, add the molasses and
+one cup of flour, then the cream, after that the other
+cup of flour with the soda sifted together. It should
+be a thick batter, and if not thick enough add a little
+more flour&mdash;not more than half a cup. Bake in a
+shallow pan. When done the cake should be about
+two inches thick. Ice with boiled icing.</p>
+
+
+<div class="new-h3"></div>
+<h3><a name="GINGER_SPONGE_CAKE">GINGER SPONGE CAKE.</a></h3>
+
+<p>Half a cup of milk, half a cup of molasses, one
+cup of sugar, a third of a cup of butter, a cup and a
+half of flour, half a teaspoonful of cream of tartar,
+a quarter of a teaspoonful of soda sifted together
+with the flour, two eggs, one teaspoonful of ginger,
+one teaspoonful of cinnamon, and half a teaspoonful
+of cloves. Bake in a shallow pan.</p>
+
+
+<div class="new-h3"></div>
+<h3><a name="SOFT_GINGERBREAD">SOFT GINGERBREAD.</a></h3>
+
+<p>One cup of molasses, one cup of butter, one cup of
+brown sugar, one cup of sour milk, three and a half
+cups of flour, half a teaspoonful of soda, five eggs,
+ginger, allspice, cloves and cinnamon to taste. Beat
+butter and sugar to a cream, stir in the molasses and
+spice, add a cup of the flour, then part of the milk,
+mix the soda with the rest of the flour and stir in alternately
+<span class="pagenum"><a name="Page_129">129</a></span>with the milk. Bake in shallow pans in a
+moderate oven.</p>
+
+
+<div class="new-h3"></div>
+<h3><a name="GINGER_CAKES">GINGER CAKES.</a></h3>
+
+<p>Three-quarters of a pound of butter, three-quarters
+of a pound of granulated sugar, one pound of
+flour, one teaspoonful of ginger, two even teaspoonfuls
+of soda sifted with the flour. Mix well together.
+Roll out, cut in small round cakes, brush over with
+white of egg, and sprinkle with sugar and finely
+chopped almonds. Bake in a slow oven.</p>
+
+
+<div class="new-h3"></div>
+<h3><a name="GINGER_SNAPS-1">GINGER SNAPS.&mdash;No. 1.</a></h3>
+
+<p>Rub three-quarters of a pound of butter into a
+pound of sifted flour and mix in half a pound of
+brown sugar, add six tablespoonfuls of ginger, one
+teaspoonful of powdered cloves, and two teaspoonfuls
+of cinnamon, stir in a pint of Porto Rico molasses
+and the grated peel of a large lemon, add at
+the last a teaspoonful of soda dissolved in tepid
+water. Beat the mixture hard with a wooden
+spoon, make it into a lump of dough just stiff enough
+to roll. Cut in small cakes and bake in a moderate
+oven.</p>
+
+
+<div class="new-h3"></div>
+<h3><a name="GINGER_SNAPS-2">GINGER SNAPS.&mdash;No. 2.</a></h3>
+
+<p>One pint of Porto Rico molasses, one pound of
+brown sugar, one pound of butter, two pounds of
+flour, two tablespoonfuls of ginger, two of cinnamon,
+half a tablespoonful of allspice, a teaspoonful
+of nutmeg and half an ounce of soda. Beat butter
+and sugar to a cream, add the spice and molasses,
+mix the soda with half of the flour and stir all together.
+Roll thin, cut in small cakes and bake in a
+moderate oven.</p>
+
+
+<div class="new-h3"></div>
+<h3><a name="HARD_GINGERBREAD">HARD GINGERBREAD.</a></h3>
+
+<p>Two cups of Porto Rico molasses, one cup of
+brown sugar, one cup of butter, two tablespoonfuls of
+ginger, flour to make the dough stiff enough to roll.
+<span class="pagenum"><a name="Page_130">130</a></span>It requires to be kneaded thoroughly. It is better
+that the dough be made the day before the cakes are
+to be baked that it may dry a little, as they are
+spoiled if too much flour is added. Roll thin, cut in
+oblong cakes with a jagging iron, or in any way to
+suit the fancy.</p>
+
+
+<div class="new-h3"></div>
+<h3><a name="BRANDY_SNAPS">BRANDY SNAPS.</a></h3>
+
+<p>One pound of flour, a quarter of a pound of butter,
+a quarter of a pound of brown sugar, three-quarters
+of a pound of maple syrup. Mix the ingredients
+well together and drop on greased paper; if it runs
+too much add flour, if not enough add more maple
+syrup.</p>
+
+
+<div class="new-h3"></div>
+<h3><a name="PEPPER_NUTS-1">PEPPER NUTS.&mdash;No. 1.</a></h3>
+
+<p>Two pounds of flour, one and a half pounds of
+sugar, half a pound of butter, three eggs, two even
+teaspoonfuls of soda sifted with the flour, pepper to
+taste. Beat the butter to a cream, add the sugar and
+beat very light, then the eggs and flour. Roll out and
+cut in small, round cakes, bake a light brown. They
+will keep a long time.</p>
+
+
+<div class="new-h3"></div>
+<h3><a name="PEPPER_NUTS-2">PEPPER NUTS&mdash;No. 2.</a></h3>
+
+<p>Half a pound of butter beaten to a cream, then
+add three-quarters of a pound of sugar, three egg
+yolks beaten light, half a cup of cream, two ounces of
+almonds chopped very fine, half a teaspoonful of
+almond extract, a little fine cut citron, and one pound
+of flour sifted with an even teaspoonful of soda. Mix
+well together, roll out and cut in small, round cakes
+and bake a light brown.</p>
+
+
+<div class="new-h3"></div>
+<h3><a name="TEA_CAKES">TEA CAKES.</a></h3>
+
+<p>One pint of cream, four heaping tablespoonfuls of
+granulated sugar, two eggs, a little cinnamon; beat
+well together and stir into it enough flour to roll.
+Roll out about a quarter of an inch thick, brush over
+with white of egg and sift sugar and cinnamon over
+<span class="pagenum"><a name="Page_131">131</a></span>it, cut into cakes about a finger long and one inch
+wide. Bake a delicate brown.</p>
+
+
+<div class="new-h3"></div>
+<h3><a name="FIG_CAKE">FIG CAKE.</a></h3>
+
+<p>Half a cup of butter, one cup of granulated sugar,
+half a cup of milk, two cups of flour, two rounded
+teaspoonfuls of baking powder, the whites of four
+eggs. Beat the butter and sugar to a cream, stir the
+milk and one cup of the flour together and add to the
+butter and sugar. Sift the remaining cup of flour and
+the baking powder together, beat the whites of egg
+to a stiff froth and stir alternately with the flour into
+the other ingredients. Grease three layer cake tins
+well, divide the batter evenly and bake from seven to
+ten minutes.</p>
+
+<p><span class="smcap">Filling.</span>&mdash;Boil without stirring until it is clear
+one cup of sugar wet with a little water; remove
+from the fire and stir into it three-quarters of a cup
+of figs chopped fine and a quarter of a cup of currants,
+washed and dried. Spread two of the layers
+with this, put them together and ice top and sides
+with a plain icing made as follows: The whites of
+two eggs beaten to a froth and one and a half cups
+of powdered sugar stirred into it and flavored with
+almond extract.</p>
+
+
+<div class="new-h3"></div>
+<h3><a name="GINGER_LAYER_CAKE">GINGER LAYER CAKE.</a></h3>
+
+<p>Two cups of flour, one cup of Porto Rico molasses,
+one cup of milk, the third of a cup of butter, one egg,
+one slightly heaping teaspoonful of soda sifted with
+the flour, one heaping teaspoonful of ginger, one cup
+of currants. Beat the egg a little, add the molasses
+with the butter melted and stirred into it, then the
+currants, about half the milk, all of the flour, beat
+well and add the rest of the milk. Bake in two cakes
+in a quick oven from twelve to fifteen minutes. Use
+the chocolate filling, given for chocolate layer cake,
+and ice the top and the sides with the same.</p>
+
+
+<div class="new-h3"><span class="pagenum"><a name="Page_132">132</a></span></div>
+<h3><a name="ORANGE_CAKE">ORANGE CAKE.</a></h3>
+
+<p>Beat to a cream the yolks of four eggs with one
+cup of granulated sugar, to which add the whites of
+two eggs beaten to a stiff froth, one-half cup of milk
+alternately with one and a half cups of sifted flour
+into which a teaspoonful and a half of baking powder
+has been well mixed. Beat well and bake in three
+layers if the pans are large, or four if small, in a quick
+oven from seven to ten minutes, try with a broom
+straw, and when it comes out clean remove from the
+oven. Don't let them bake a moment too long, or
+they will not absorb the icing.</p>
+
+<p><span class="smcap">Filling.</span>&mdash;The whites of two eggs beaten to a
+stiff froth, to which add a cup of powdered sugar,
+pouring it in all at once and beating hard, then the
+grated rind of an orange&mdash;select one dark in color&mdash;and
+the juice. The mixture should be like a thick
+cream. Spread thickly on the cake while hot, and to
+what is left add enough sugar&mdash;about half a cupful&mdash;for
+frosting to harden. Ice the top and sides. This
+is a delicious cake, easily and quickly made.</p>
+
+
+<div class="new-h3"></div>
+<h3><a name="PINEAPPLE_CAKE">PINEAPPLE CAKE.</a></h3>
+
+<p>Make the cake by the same recipe as for <a href="#ORANGE_CAKE">orange
+cake</a>. Bake in three layers.</p>
+
+<p><span class="smcap">Filling.</span>&mdash;The whites of two eggs beaten to a
+stiff froth and a cup of powdered sugar. Grate
+enough fresh pineapple to have three-quarters of a
+cup of fruit. Strain, add the juice to the whites of
+eggs and sugar. Divide it, and into one part add the
+fruit strained from the juice. Use this for the filling.
+To the rest beat in half a cup of sugar and half a teaspoonful
+of almond extract, and ice the top and sides
+of the cake. It should be done while the cake is hot.
+This, as well as the orange cake, will keep in tin fresh
+for a week.</p>
+
+
+<div class="new-h3"><span class="pagenum"><a name="Page_133">133</a></span></div>
+<h3><a name="CHOCOLATE_LAYER_CAKE">CHOCOLATE LAYER CAKE.</a></h3>
+
+<p>Half a cup of butter, two cups of sugar, three
+whole eggs, or the whites of six, one cup of milk,
+three cups of flour, two even teaspoonfuls of cream of
+tartar and one teaspoonful of soda. Beat butter and
+sugar to a cream, add the eggs beaten together, sift
+the cream of tartar and soda in the flour, add the
+flour alternately with the milk. Bake in four or five
+layers.</p>
+
+<p><span class="smcap">Chocolate Filling.</span>&mdash;Take two unbeaten whites
+of eggs and a cup and a half of powdered sugar and
+beat them together. Stir over the fire until smooth
+and glossy two ounces of Baker's unsweetened chocolate
+grated, with half a cup of powdered sugar and
+four tablespoonfuls of boiling water, remove from
+the fire and stir while hot into the eggs and sugar,
+and when it is cool spread the top and sides, and set
+the cake in the oven for a moment to dry the icing.</p>
+
+
+<div class="new-h3"></div>
+<h3><a name="POOR_MANS_CAKE">POOR MAN'S CAKE (a Norwegian Recipe).</a></h3>
+
+<p>Twenty yolks of eggs, five whites of eggs, a
+pound and a quarter of sugar, one pint of sweet
+cream or rich milk, a sherry glass of cognac, one cup
+of melted butter, a little pounded cardamom seed,
+and enough flour to roll thin. Beat the eggs together
+until light, add the sugar and beat again, then
+the cream, cognac and butter. Melt the butter and
+pour off from the salt. Cinnamon may be used instead
+of cardamom seed. Roll the dough as thin as
+paper, cut with a jagging iron in oblong pieces, slit
+one end with the iron and pass the other end through
+it. Fry in boiling fat, drain on paper, and when perfectly
+cold put in a stone jar. These cakes will keep
+for months.</p>
+
+
+<div class="new-h3"></div>
+<h3><a name="VENISON_CAKES">VENISON CAKES (a Norwegian Recipe).</a></h3>
+
+<p>Six eggs beaten light with three-quarters of a
+pound of sugar, one cup of sweet cream or rich milk,
+<span class="pagenum"><a name="Page_134">134</a></span>a pound and a half of flour. When these ingredients
+are well mixed add four ounces of well washed butter,
+stir well together. Mix with the flour a little less
+than an even teaspoonful of ammonia, powdered
+fine&mdash;the cakes will rise better&mdash;and flavor with cardamom
+or cinnamon. Roll the dough with the hands
+until about the thickness of the little finger, cut in
+pieces about three inches long&mdash;the ends bias&mdash;lap
+them and snip with scissors or a knife around the
+outside to make points, then fry in boiling fat as
+crullers. These also keep a long time.</p>
+
+
+<div class="new-h3"></div>
+<h3><a name="SEED_CAKES">SEED CAKES.</a></h3>
+
+<p>A cup and a half of granulated sugar, a cup and
+a half of butter, four eggs, one tablespoonful of caraway
+seed and flour to roll. Beat the butter and
+sugar to a cream, add the yolks beaten light, then
+the caraway seed. Beat the whites of eggs to a stiff
+froth and add alternately with the flour&mdash;do not
+make the dough stiff. Roll thin, cut in small cakes
+and bake in a quick oven.</p>
+
+
+<div class="new-h3"></div>
+<h3><a name="DROP_CAKES">DROP CAKES.</a></h3>
+
+<p>A cup of butter, a cup and a half of sugar, four
+eggs, a pint of flour, a cup of currants, half a cup of
+sweet milk, a teaspoonful of baking powder. Drop
+with a teaspoon on greased pans and bake in a quick
+oven ten minutes.</p>
+
+
+<div class="new-h3"></div>
+<h3><a name="LEBKUCHEN">LEBKUCHEN.</a></h3>
+
+<p>Half a pound of granulated sugar, half a pound of
+strained honey, half a pound of candied orange peel,
+half a pound of citron, half a pound of almonds
+blanched and cut fine, an even teaspoonful of bicarbonate
+of potash pounded very fine and a sherry
+glass of rum poured over it twenty-four hours before
+it is used, an even teaspoonful of cloves, an even teaspoonful
+of cinnamon, an even teaspoonful of powdered
+<span class="pagenum"><a name="Page_135">135</a></span>cardamom seed, the rind of half a lemon grated,
+and two eggs. Put the honey in a saucepan and let
+it come to a boil, pour it over the sugar in a mixing
+bowl and stir well, then add the flour, mix thoroughly,
+and set in a cool place for twenty-four hours.
+Then cut all the fruit fine and mix with the other
+ingredients thoroughly, beat the eggs and add to the
+mixture, put in the rum and potash last, stir well,
+and let it stand for an hour or two. Roll the dough
+out about a quarter of an inch thick, cut into cakes
+about three inches wide and five long, bake in a quick
+oven ten or fifteen minutes. Do not use more than
+two ounces of flour in rolling out the cakes. Ice them
+while hot.</p>
+
+<p><span class="smcap">Icing.</span>&mdash;Half a pound of sugar and the juice of
+half a lemon and the same quantity of water as of
+lemon juice; stir together and spread on very thin.</p>
+
+
+<div class="new-h3"></div>
+<h3><a name="MACAROONS">MACAROONS (a Bavarian Recipe).</a></h3>
+
+<p>Blanch and chop fine half a pound of almonds.
+Beat the whites of three eggs to a stiff froth, add
+half a pound of sugar and then the nuts. Drop from
+a small spoon on paraffine paper on a baking sheet
+and bake a delicate brown in a cool oven.</p>
+
+
+<div class="new-h3"></div>
+<h3><a name="CHOCOLATE_MACAROONS">CHOCOLATE MACAROONS (a Bavarian Recipe).</a></h3>
+
+<p>Two ounces of almonds chopped fine, the whites
+of three eggs beaten to a stiff froth, stir in six ounces
+of sugar and an ounce and a half of grated chocolate,
+then add the almonds. Bake in a cool oven.</p>
+
+
+<div class="new-h3"></div>
+<h3><a name="SODA_CAKES">SODA CAKES.</a></h3>
+
+<p>Three egg yolks, a pint and a half of cream, three-quarters
+of a pound of butter, an even teaspoonful of
+soda, one pound and a half of sugar, and flour enough
+to roll. Roll very thin and cut in small cakes; put
+half a blanched almond in the middle of each. Bake
+in a slow oven.</p>
+
+
+<div class="new-h3"><span class="pagenum"><a name="Page_136">136</a></span></div>
+<h3><a name="WALNUT_WAFERS">WALNUT WAFERS.</a></h3>
+
+<p>Beat two eggs very light and add to them half a
+pound of brown sugar; beat again and stir in half a
+cup of flour with a quarter of a teaspoonful of baking
+powder, a third of a teaspoonful of salt and half a
+cup of walnut meats slightly chopped. Drop in small
+spoonfuls on buttered tins, not too close together,
+and bake brown. The dough should not be too thin;
+try one or two and if too thin add a very little more
+flour.</p>
+
+
+<div class="new-h3"></div>
+<h3><a name="JODE_CAKES">JODE CAKES (a Norwegian Recipe).</a></h3>
+
+<p>Three egg yolks, a pint and a half of cream, three-quarters
+of a pound of butter, an even teaspoonful of
+soda, one pound and a half of sugar and flour enough
+to roll. Roll very thin and cut in small cakes; put
+half a blanched almond in the middle of each. Bake
+in a slow oven.</p>
+
+
+<div class="new-h3"></div>
+<h3><a name="FROSTING">FROSTING.</a></h3>
+
+<p>Three-quarters of a cup of powdered sugar to the
+white of one egg, flavoring to taste. Beat the white
+of egg to a stiff froth and turn all the sugar into it;
+see that the sugar is free from lumps, beat hard and
+flavor according to the cake.</p>
+
+
+<div class="new-h3"></div>
+<h3><a name="BOILED_ICING">BOILED ICING.</a></h3>
+
+<p>One cup of granulated sugar, five tablespoonfuls
+of boiling water, the white of one egg beaten to a
+stiff froth. Put the sugar and water over the fire and
+boil until it threads from the spoon; then turn it into
+the beaten egg, beat briskly for a few minutes, flavor
+with vanilla, lemon or almond, according to the cake.
+While the cake is still warm, sprinkle with flour and
+spread the icing on with a broad knife.</p>
+
+<div class="figcenter" style="width: 135px;">
+<img src="images/p0136-image.png" width="135" height="24" alt="" title="" />
+</div>
+
+<div class="new-h2"><span class="pagenum"><a name="Page_137">137</a></span></div>
+<h2>Pies.</h2>
+
+
+<div class="new-h3"></div>
+<h3><a name="PLAIN_PASTRY">PLAIN PASTRY.</a></h3>
+
+<p>Four cups of sifted flour, one cup of butter, a
+pinch of salt, three heaping teaspoonfuls of granulated
+sugar, two tablespoonfuls of lemon juice, four
+tablespoonfuls of ice water and the yolks of two
+eggs. This quantity will make two pies. Rub the
+butter, flour, salt and sugar together thoroughly,
+then add the yolks of eggs, lemon juice and water
+and work all together into a paste. Put the dough
+on a pastry board, divide in four equal parts, roll
+each part the size required for the pie plates.</p>
+
+
+<div class="new-h3"></div>
+<h3><a name="PUFF_PASTE">PUFF PASTE.</a></h3>
+
+<p>One pound of flour, one pound of butter and one
+cup of ice water. Sift the flour, weigh it and turn
+into a mixing bowl; pour the water gradually into
+it, stirring constantly with a spoon; turn the dough
+out on the pastry board and beat or knead it until it
+blisters and is so elastic that it can be stretched
+without tearing. Then set it away on ice. Wash
+the butter, squeeze out the salt and water and lay it
+on a plate on ice. Roll the dough as nearly square
+as possible, lay the butter in the center of it, fold
+over one side of the paste, then the other, flatten
+slightly with the rolling pin, fold over the ends of
+the dough until they meet; turn the dough over and
+roll twice, fold again and put the paste on the ice;
+let it remain for twenty minutes. Repeat this twice,
+allowing the pastry to rest twenty minutes each
+time. This makes in all six rolls and three times of
+rolling. Press very lightly with the rolling pin, cut
+off each time what is needed for a pie or number of
+<span class="pagenum"><a name="Page_138">138</a></span>patties, that the dough will not be worked over
+more than is necessary. The trimmings may be
+used for cheese straws by cutting and sprinkling
+them with grated Parmesan cheese and a dash of
+cayenne pepper; or may be baked in crescents for
+garnishing. In baking, rinse the pans with cold
+water and brush the pastry over with beaten egg.
+Make the pastry in a cool room.</p>
+
+
+<div class="new-h3"></div>
+<h3><a name="TO_MAKE_ONE_SQUASH_OR_PUMPKIN_PIE">TO MAKE ONE SQUASH OR PUMPKIN PIE.</a></h3>
+
+<p>One cup of squash, one egg mixed unbeaten with
+the squash, a cup and a half of sugar, one milk
+cracker rolled fine, half a teaspoonful each of ginger,
+cinnamon and nutmeg, a pinch of salt and a dash of
+cayenne pepper. After these are well mixed, add half
+a cup of milk. Bake in either puff or plain paste.</p>
+
+
+<div class="new-h3"></div>
+<h3><a name="SWEET_RISSOLES">SWEET RISSOLES.</a></h3>
+
+<p>Roll out some puff paste into a thin sheet, cut as
+many rounds with a large patty cutter as are
+needed; put a spoonful of any kind of jam, strawberry,
+raspberry, currant, etc., or mince meat or
+pur&eacute;e of apples on each, moisten the edges of the
+pastry with water, fold one-half over the other,
+making them into half moons, brush with beaten
+egg and bake in a quick oven. They may be varied
+by sifting coarse sugar and nuts over them before
+baking.</p>
+
+
+<div class="new-h3"></div>
+<h3><a name="RICHMOND_MAIDS_OF_HONOR">RICHMOND MAIDS OF HONOR.</a></h3>
+
+<p>Half a pound of dry curd, commonly called cottage
+or pot cheese, six ounces of butter, four eggs, a
+glass of brandy, six ounces of sugar, one white potato,
+one ounce of sweet almonds chopped fine and
+a few drops of almond extract, the juice of one and
+the grated rind of two lemons, and a little nutmeg.
+Mix the curds and butter together, beat sugar and
+eggs to a cream, add the potato mashed smooth and
+fine, the almonds, the grated rind and juice of lemon
+<span class="pagenum"><a name="Page_139">139</a></span>and the nutmeg; beat well and add to the curds and
+butter, mix thoroughly and bake in tartlet pans or
+pie plates lined with puff paste.</p>
+
+
+<div class="new-h3"></div>
+<h3><a name="CHEESE_CAKES">CHEESE CAKES.</a></h3>
+
+<p>Put a pint of milk on to boil, beat four eggs light
+and stir into the milk; when it is a thick curd remove
+from the fire and when cool mash it very fine, add to
+it four ounces of breadcrumbs. Beat to a cream half
+a pound of butter and half a pound of sugar, add the
+curds and bread; beat four eggs until very thick and
+light and pour them into this mixture; then add
+gradually one tablespoonful of sherry and one of
+brandy and one of rose-water, and a teaspoonful of
+cinnamon, and lastly a quarter of a pound of currants
+well washed. Line either pie plates or shallow
+cake pans with puff paste, pour in the mixture and
+bake in a quick oven. They should be served cold
+and eaten the day they are baked.</p>
+
+
+<div class="new-h3"></div>
+<h3><a name="COCOANUT_PIE">COCOANUT PIE (a Southern Recipe).</a></h3>
+
+<p>One cup of freshly-grated cocoanut, one cup of
+sugar, three eggs, half a lemon, juice and grated rind,
+one-half cup of cream, one-half cup of butter and one-half
+cup of cocoanut milk. Beat butter and sugar to
+a cream, add other ingredients, the yolks of eggs beaten
+very light with the cream, the lemon juice and rind
+and lastly the whites of eggs beaten to a stiff froth.
+Line a dish with puff paste, pour the mixture in and
+bake in a moderate oven three-quarters of an hour.</p>
+
+
+<div class="new-h3"></div>
+<h3><a name="LEMON_PIE">LEMON PIE (a Southern Recipe).</a></h3>
+
+<p>The yolks of four eggs beaten to a cream with one
+cup of granulated sugar and the grated rind of one
+lemon. Peel the lemon, removing every particle of white
+skin, cut into thin slices; have a pie plate lined with
+puff paste, arrange the slices of lemon on the paste,
+add enough milk to the eggs and sugar to fill the
+<span class="pagenum"><a name="Page_140">140</a></span>plate, pour it in, and bake until set. Beat the
+whites of eggs to a stiff froth, and stir in two large
+heaping tablespoonfuls of sugar, put on top of the
+pie and bake a light brown.</p>
+
+
+<div class="new-h3"></div>
+<h3><a name="MINCE_MEAT">MINCE MEAT.</a></h3>
+
+<p>One pound of granulated sugar, one pound of
+raisins, one pound of currants, half a pound of citron,
+half a dozen lemons, grated rind and juice, the pulp of
+eight oranges, the grated rind of three, half a pound
+of almonds blanched and chopped, three pounds of
+greenings, after they are pared, cored and chopped
+fine, three heaping teaspoonfuls of powdered cinnamon,
+an even teaspoonful of allspice, a quarter of a
+teaspoonful of cloves, an even teaspoonful of salt,
+three-quarters of a pound of butter melted, a cup and
+a half of sherry and a cup of brandy. Seed the raisins
+and soak them with the currants in just
+water enough to cover, stew until tender, and
+add when cold with the water to the other ingredients.
+Mix thoroughly, stirring in the melted butter
+at the last. Let it stand for several days. The
+brandy and wine may be omitted and more lemons
+and oranges used to flavor it. At each baking it is
+well to add a little sugar and chopped apple. This
+will keep all winter or longer in a cool place, if the
+brandy and wine are not omitted.</p>
+
+<div class="figcenter" style="width: 66px;">
+<img src="images/p0140-image.png" width="66" height="67" alt="" title="" />
+</div>
+
+<div class="new-h2"><span class="pagenum"><a name="Page_141">141</a></span></div>
+<h2>Candies.</h2>
+
+
+<div class="new-h3"></div>
+<h3><a name="CHOCOLATE_CARAMELS-1">CHOCOLATE CARAMELS&mdash;No. 1.</a></h3>
+
+<p>Six pounds of light brown sugar, one pound of
+butter, one pound of chocolate, one pint of cream,
+one pint of milk, paraffine as large as a walnut, one
+teaspoonful of cream of tartar. Flavor with vanilla.
+Put all the ingredients together and boil until it is
+brittle in water; flavor and pour into buttered tins
+and mark in squares before it is quite cold.</p>
+
+
+<div class="new-h3"></div>
+<h3><a name="CHOCOLATE_CARAMELS-2">CHOCOLATE CARAMELS.&mdash;No. 2.</a></h3>
+
+<p>One pint of fresh milk, three ounces of chocolate,
+grated, two pounds of granulated sugar, half a teaspoonful
+of cream of tartar. Stir until melted, then
+add half a pint of cream, cook until the mixture is
+brittle in ice water, then turn into a pan well greased
+and mark in squares when almost cold.</p>
+
+
+<div class="new-h3"></div>
+<h3><a name="CHOCOLATE_CARAMELS-3">CHOCOLATE CARAMELS.&mdash;No. 3.</a></h3>
+
+<p>A quarter of a pound of chocolate, grated, one
+large cup of granulated sugar, one cup of milk and a
+heaping tablespoonful of butter, a quarter of a teaspoonful
+of cream of tartar. Boil all together, stirring
+all the time, until the syrup hardens in cold
+water, and just before taking from the fire add a teaspoonful
+of vanilla. Beat the syrup as soon as removed
+from the fire, and keep it up until it is too stiff
+to beat any longer&mdash;if it is beaten a minute and a
+half it will do well. Turn out of the saucepan into a
+greased pan and before it is quite cold cut in squares.</p>
+
+
+<div class="new-h3"></div>
+<h3><a name="CHOCOLATE_CREAM_PEPPERMINTS">CHOCOLATE CREAM PEPPERMINTS.</a></h3>
+
+<p>Mix together two cups of granulated sugar and
+half a cup of cream, boil until it holds well together
+<span class="pagenum"><a name="Page_142">142</a></span>in cold water, or can be rolled between the fingers,
+flavor with oil of peppermint, remove from the fire
+and stir until the cream is stiff enough to mould into
+balls. Use powdered sugar on the hands while
+moulding. Melt an ounce of chocolate and dip the
+balls, which should be as large as hazel nuts, in this,
+using a long pin for the purpose, and lay them on
+paraffine paper. Any flavoring may be used instead
+of peppermint.</p>
+
+
+<div class="new-h3"></div>
+<h3><a name="CANDY">CANDY (to Pull).</a></h3>
+
+<p>Two cupfuls of granulated sugar, half a cup of
+water, one tablespoonful of vinegar, butter the size
+of a walnut. Boil the sugar and water without stirring
+until it is brittle when tried in cold water, add
+the butter and vinegar just before it is done. Flavor
+with any extract preferred, pour into buttered soup
+plates, and when cool enough to handle pull until
+white.</p>
+
+
+<div class="new-h3"></div>
+<h3><a name="CHESTNUTS_GLACE">CHESTNUTS GLAC&Eacute;.</a></h3>
+
+<p>Skin the chestnuts and cover with cold water, let
+them cook gently until tender, when a large needle
+can be run through them easily. Drain and drop
+them in cold water. After two hours drain again
+and put them in a bowl, cover them with a rich syrup
+that has been skimmed and boiled until clear. It
+must be boiling when poured over the chestnuts.
+Cover the bowl with a heavy paper and let it stand
+for twelve hours, drain off the syrup, bring it to the
+boiling point and turn it over the chestnuts again
+and put away for another twelve hours. Repeat this
+process three times, then drain the syrup off and the
+chestnuts are ready for use. Use the large imported
+chestnuts, remove the shells and boil the nuts. The
+brown skin can then be easily removed with a penknife.
+They are very nice but very troublesome to
+prepare.</p>
+
+
+<div class="new-h3"><span class="pagenum"><a name="Page_143">143</a></span></div>
+<h3><a name="COCOANUT_CAKES">COCOANUT CAKES.</a></h3>
+
+<p>One pound of granulated sugar, half a pound of
+grated cocoanut, half a cup of water and a saltspoonful
+of cream of tartar. Boil the sugar and
+water together until, when dropped in cold water, it
+can be rolled between the fingers into a ball. Remove
+from the fire, stir with a wooden spoon until it
+becomes white and thick like cream, add the cocoanut,
+Stir well and drop with the spoon on paraffine
+paper or a tin baking sheet, and form into thin
+round cakes. Set away to dry.</p>
+
+
+<div class="new-h3"></div>
+<h3><a name="HOARHOUND_CANDY">HOARHOUND CANDY.</a></h3>
+
+<p>Put a tablespoonful of dried hoarhound leaves in
+a cup and pour over them half a cupful of boiling
+water, cover and let it steep until cold, strain and
+pour it over a pound of granulated sugar and a
+tablespoonful of vinegar. Boil without stirring, and
+if any scum rises to the top remove it. Test the
+candy in cold water, when brittle remove from the
+fire and pour into a buttered pan. Mark into
+squares before it is cold, or break into irregular
+pieces.</p>
+
+
+<div class="new-h3"></div>
+<h3><a name="MARSHMALLOWS">MARSHMALLOWS.</a></h3>
+
+<p>Powder very fine eight ounces of gum arabic,
+dissolve it in three gills of water over a slow fire and
+strain. Simmer an ounce and a half of marshmallow
+roots in two gills of water, for ten minutes,
+closely covered. Strain and reduce to one gill. Add
+this with half a pound of sugar to the dissolved
+gum. Boil until it becomes a thick paste, stirring
+constantly. Add the whites of four eggs beaten to a
+stiff froth and a teaspoonful of vanilla extract. Remove
+from the fire, pour into a pan dusted thickly
+with cornstarch and when cool cut into squares
+with a sharp knife, roll in pulverized sugar and pack
+in a tin box.</p>
+
+
+<div class="new-h3"><span class="pagenum"><a name="Page_144">144</a></span></div>
+<h3><a name="NOUGAT">NOUGAT.</a></h3>
+
+<p>A pound of granulated sugar, one teaspoonful of
+salt, one cup of blanched and finely chopped almonds
+or peanuts, or it may be made of mixed nuts.
+Dissolve the sugar in a spider over the fire without
+water, stirring constantly, and when entirely melted
+mix in the nuts quickly and pour at once into a well
+greased pan, and before it is cold mark in squares.
+This is very nice pounded fine in a mortar or ground
+in a mill to sprinkle over custards just before serving.</p>
+
+
+<div class="new-h3"></div>
+<h3><a name="PANOCHE">PANOCHE (a Spanish Recipe).</a></h3>
+
+<p>Two cups of dark brown sugar, one cup of chopped
+walnuts, half a cup of milk, butter the size of a
+walnut. Cook the sugar and milk together, boiling
+gently from seven to ten minutes, until, when tried
+in water, it holds well together, and can be rolled
+into a soft ball. Remove from the fire. Have the
+chopped nuts in a large bowl, pour over them a teaspoonful
+of vanilla extract, pour the candy over
+them and beat with long, rapid strokes until it begins
+to thicken&mdash;it should be like a cream wafer&mdash;turn
+out on paraffine paper, and break it or cut in
+pieces.</p>
+
+
+<div class="new-h3"></div>
+<h3><a name="PEPPERMINT_DROPS">PEPPERMINT DROPS.</a></h3>
+
+<p>Two cups of granulated sugar, half a cup of cold
+water, a tiny pinch of cream of tartar. Boil ten
+minutes without stirring, let the sugar melt slowly
+that it may not burn. Add eight drops of oil of peppermint
+while still on the fire. When removed from
+the stove beat with an egg-beater until it falls in
+long drops, when drop quickly on paraffine paper.</p>
+
+
+<div class="new-h3"></div>
+<h3><a name="PRALINES">PRALINES.</a></h3>
+
+<p>Two cups of granulated sugar, one-half cup of
+water, two cups of pecans, hickory nuts or English
+walnuts. Put the water and sugar on to boil, let it
+<span class="pagenum"><a name="Page_145">145</a></span>cook without stirring until it threads, remove from
+the fire and stir in the nuts until they are sugared.
+Spread on paraffine paper to cool.</p>
+
+
+<div class="new-h3"></div>
+<h3><a name="VASSAR_FUDGE">VASSAR FUDGE.</a></h3>
+
+<p>Two cups of sugar, two squares or one ounce of
+Baker's unsweetened chocolate, a scant cup of milk,
+one tablespoonful of butter. Boil for ten minutes
+until it holds well together when dropped in cold
+water. Take from the fire, flavor with a teaspoonful
+of vanilla extract, beat from three to five minutes
+until thick and creamy, turn into a buttered pan and
+cut in squares.</p>
+
+<div class="figcenter" style="width: 104px;">
+<img src="images/p0145-image.png" width="104" height="103" alt="" title="" />
+</div>
+
+<div class="new-h2"><span class="pagenum"><a name="Page_146">146</a></span></div>
+<h2>Preserves.</h2>
+
+
+<div class="new-h3"></div>
+<h3><a name="PRESERVE_OF_MIXED_FRUITS">PRESERVE OF MIXED FRUITS.</a></h3>
+
+<p>Five pounds of ripe currants or cherries, five
+pounds of granulated sugar, two pounds of seeded
+raisins, the pulp of six oranges cut in small pieces,
+and the rind of two oranges cut fine. Boil three-quarters
+of an hour. Grapes can be used instead of
+currants or cherries.</p>
+
+
+<div class="new-h3"></div>
+<h3><a name="RED_CURRANT_JAM">RED CURRANT JAM.</a></h3>
+
+<p>Pick the currants from the stems, weigh them, and
+allow three-quarters of a pound of white sugar to a
+pound of the fruit. Put the currants in a preserving
+kettle, mash them a little to prevent them from sticking
+to the kettle, and boil for fifteen minutes, then
+add the sugar and boil rapidly for ten minutes.
+Bottle and seal tight.</p>
+
+
+<div class="new-h3"></div>
+<h3><a name="RED_CURRANT_JELLY">RED CURRANT JELLY.</a></h3>
+
+<p>Berries for jelly must be picked when the weather
+is dry. Pick them over, taking out all leaves, etc.,
+put them in the kettle and mash them a little to get
+enough juice to keep them from burning; stir constantly,
+and as soon as hot wring them dry through
+a cheese cloth. Measure the liquid and to every pint
+of juice allow one pound of sugar. Put the juice on
+the fire and boil fifteen minutes, then add the sugar
+and boil fifteen minutes more, skimming thoroughly.
+Pour into glasses while hot; let them stand until the
+next day and cover. Very often jelly is soft, and
+always from one of two reasons: either the berries
+have been picked immediately after a rain or the
+sugar is adulterated.</p>
+
+
+<div class="new-h3"><span class="pagenum"><a name="Page_147">147</a></span></div>
+<h3><a name="RED_CURRANT_SYRUP">RED CURRANT SYRUP.</a></h3>
+
+<p>The currants must be fresh and perfectly ripe and
+picked in dry weather. Wash and put them in either
+a porcelain-lined or a granite-ware kettle, stir until
+they are tender, as for <a href="#RED_CURRANT_JELLY">currant jelly</a>, then remove from
+the fire and wring them as dry as possible in a cheese
+cloth. Measure the juice and return it to the fire, let
+it cook fifteen minutes, then add a pound of granulated
+sugar to each quart of juice, boil gently fifteen
+minutes, skimming as long as the scum rises. Bottle
+and cork well and keep in a dark place. Raspberry
+and strawberry syrup are made in the same way,
+only mashing and straining the fruit and measuring
+the juice before cooking.</p>
+
+
+<div class="new-h3"></div>
+<h3><a name="BLACK_CURRANT_SYRUP">BLACK CURRANT SYRUP.</a></h3>
+
+<p>Pick from the stems and mash them, a few at a
+time, in a bowl or granite saucepan with a potato
+masher, then put them in a stone jar and let them
+stand for two days, stirring well each day. Wring
+them through a cheese cloth, and if wanted sweet
+cook with sugar as <a href="#RED_CURRANT_SYRUP">red currant syrup</a>. The juice can
+be bottled without sugar or cooking, and will keep
+for years. It is used for sauces or fruit soups, etc.</p>
+
+
+<div class="new-h3"></div>
+<h3><a name="CRANBERRY_JAM">CRANBERRY JAM.</a></h3>
+
+<p>Put five quarts of cranberries in a preserving
+kettle with two quarts of water and boil gently until
+the fruit is tender, then add three pounds and three-quarters
+of granulated sugar, boil until the fruit is
+clear, skimming carefully. Put in glasses and when
+cold seal. It keeps well.</p>
+
+
+<div class="new-h3"></div>
+<h3><a name="GOOSEBERRY_JELLY">GOOSEBERRY JELLY.</a></h3>
+
+<p>Use the large English gooseberries and follow
+directions for <a href="#RED_CURRANT_JELLY">currant jelly</a>.</p>
+
+
+<div class="new-h3"><span class="pagenum"><a name="Page_148">148</a></span></div>
+<h3><a name="GOOSEBERRY_JAM">GOOSEBERRY JAM.</a></h3>
+
+<p>Three-quarters of a pound of sugar to every
+pound of fruit. Put the fruit on by itself in a porcelain-lined
+or granite-ware saucepan, mash and stir
+well to keep from burning, and boil one hour. Then
+add the sugar and boil one hour more.</p>
+
+
+<div class="new-h3"></div>
+<h3><a name="GRAPE_JAM">GRAPE JAM.</a></h3>
+
+<p>Press with the fingers the pulp from grapes&mdash;Muscat
+or Concord grapes make the best jam&mdash;seed
+and measure them, allowing a cup of sugar to each
+cup of fruit. Put the skins on and cook until tender,
+when almost done add the pulp, and when all is tender
+add the sugar and boil until thick.</p>
+
+
+<div class="new-h3"></div>
+<h3><a name="PINEAPPLE_JAM">PINEAPPLE JAM.</a></h3>
+
+<p>Pare the fruit and carefully take out the eyes,
+then grate it on a coarse grater, rejecting the cores,
+weigh it, and to each pound of fruit take a pound of
+sugar. Sprinkle it over the grated pines, let it stand
+over night. In the morning, boil for ten or fifteen
+minutes over a quick fire. Put in tumblers and when
+cold cover.</p>
+
+
+<div class="new-h3"></div>
+<h3><a name="RASPBERRY_OR_STRAWBERRY_JAM">RASPBERRY OR STRAWBERRY JAM.</a></h3>
+
+<p>Allow three-quarters of a pound of sugar to a
+pound of fruit. Put the fruit in a preserving kettle
+over the fire and boil fifteen minutes, mashing a little
+to prevent sticking to the kettle. Then add the sugar
+and boil ten minutes, skimming carefully; turn into
+glasses and seal when cold.</p>
+
+
+<div class="new-h3"></div>
+<h3><a name="ORANGE_MARMALADE">ORANGE MARMALADE.</a></h3>
+
+<p>Select smooth, thin-skinned, juicy oranges. Take
+twenty-one, and five lemons. Cut the rind very thin
+from a third of the fruit, and boil it in two quarts of
+water until it can be pierced easily with a broom
+straw. Drain from the water and cut in fine strips
+<span class="pagenum"><a name="Page_149">149</a></span>with scissors, add this to the pulp of the oranges and
+lemons after removing all the white bitter skin and
+pips from the fruit. Weigh and allow a pound of
+sugar to a pound of fruit, put in a porcelain-lined or
+granite-ware kettle and cook until clear. Put in
+glasses and when cold cover with brandied paper
+and seal.</p>
+
+
+<div class="new-h3"></div>
+<h3><a name="PUMPKIN_CHIPS">PUMPKIN CHIPS.</a></h3>
+
+<p>Slice very thin and chip about four pounds of
+pumpkin, put in an earthenware bowl, and cover it
+over night with four and a half pounds of granulated
+sugar and the juice of one dozen lemons. Boil the
+lemon peel until tender and cut in small thin chips
+and add to the juice, etc. In the morning, boil together
+until perfectly clear and crisp.</p>
+
+<div class="figcenter" style="width: 92px;">
+<img src="images/p0149-image.png" width="92" height="147" alt="" title="" />
+</div>
+
+<div class="new-h2"><span class="pagenum"><a name="Page_150">150</a></span></div>
+<h2>Pickles, Sauces, etc.</h2>
+
+
+<div class="new-h3"></div>
+<h3><a name="RIPE_CUCUMBER_PICKLE">RIPE CUCUMBER PICKLE.</a></h3>
+
+<p>Pare and seed the cucumbers. Slice each cucumber
+lengthwise in four pieces or cut it in fancy shapes,
+cover with cold vinegar and let them stand for twenty-four
+hours. Drain and put them in fresh vinegar
+with two pounds of sugar, and one ounce of cassia
+buds to one quart of vinegar. Boil for twenty minutes
+and put in jars.</p>
+
+
+<div class="new-h3"></div>
+<h3><a name="SWEET_PICKLED_PEACHES">SWEET PICKLED PEACHES.</a></h3>
+
+<p>Select fine, fresh, ripe, but not soft peaches, peel
+and weigh them. To every seven pounds of fruit take
+five pounds of granulated sugar, a pint of vinegar,
+two tablespoonfuls of cinnamon and one tablespoonful
+of cloves, tie the spices up in a muslin bag, add a
+few pieces of stick cinnamon and a few allspice. Put
+the fruit in a stone jar, bring the sugar, vinegar and
+spice to a boil, pour over the peaches, cover and let
+them stand until the next day, scald the syrup again
+and pour over the fruit, and so on, until it has been
+done in all seven times. Take out the bag of spice
+and put the fruit with the syrup into jars and seal.
+These are much more delicious than peaches that are
+cooked.</p>
+
+
+<div class="new-h3"></div>
+<h3><a name="SWEET_PICKLED_PLUMS">SWEET PICKLED PLUMS.</a></h3>
+
+<p>Follow the recipe for <a href="#SWEET_PICKLED_PEACHES">sweet pickled peaches</a>.</p>
+
+
+<div class="new-h3"></div>
+<h3><a name="SPICED_CURRANTS">SPICED CURRANTS.</a></h3>
+
+<p>Take seven pounds of fresh and perfectly ripe currants,
+pick them over, wash and stem them and put
+in a granite-ware or porcelain-lined kettle, with five
+pounds of granulated sugar, one even tablespoonful
+<span class="pagenum"><a name="Page_151">151</a></span>of cloves, one tablespoonful of cinnamon, one dessertspoonful
+of allspice, one pint of best cider vinegar.
+Boil an hour and a half, put in jars and when cold
+seal.</p>
+
+
+<div class="new-h3"></div>
+<h3><a name="CHILI_SAUCE">CHILI SAUCE.</a></h3>
+
+<p>Four dozen ripe tomatoes, eight green peppers,
+three cups of chopped onion, eight cups of cider or
+wine vinegar, two cups of brown sugar, two teaspoonfuls
+of ginger, three teaspoonfuls of cinnamon,
+two teaspoonfuls of allspice, two teaspoonfuls of
+cloves, eight tablespoonfuls of salt. Skin the tomatoes
+and put them in the kettle over the fire; as soon
+as the water runs from them, take out half of it, then
+put in the onions and peppers chopped, boil together
+four hours, stir constantly the last hour to prevent
+burning, then add the other ingredients and simmer
+long enough thoroughly to mix them. Put the sauce
+in small bottles, cork tight and seal and keep in a
+dark place.</p>
+
+
+<div class="new-h3"></div>
+<h3><a name="CHILI_PEPPER_SAUCE">CHILI PEPPER SAUCE.</a></h3>
+
+<p>Twenty ripe tomatoes, six green peppers and four
+white onions chopped fine, two cups of best wine or
+cider vinegar, one cup of sugar, two tablespoonfuls
+of salt, two even teaspoonfuls of ground mace, two
+teaspoonfuls of nutmeg, two teaspoonfuls of cloves,
+one teaspoonful of celery seed. Boil an hour and
+bottle while hot. Very nice to serve with baked
+beans.</p>
+
+
+<div class="new-h3"></div>
+<h3><a name="MUSTARD_PICKLES">MUSTARD PICKLES.</a></h3>
+
+<p>One quart each of tiny whole cucumbers, large
+cucumbers sliced, green tomatoes sliced and small
+button onions, one large cauliflower divided into
+flowerettes, and four green peppers cut fine. Make a
+brine of four quarts of water and one pint of salt,
+pour it over the mixed vegetables and let it stand
+covered twenty-four hours. Then scald it and turn
+into a colander to drain. Mix one cup of flour, six
+<span class="pagenum"><a name="Page_152">152</a></span>tablespoonfuls of mustard, and one tablespoonful of
+turmeric with enough vinegar to make a smooth
+paste, add one cup of granulated sugar and sufficient
+vinegar to make two quarts in all. Boil this mixture
+until it is thick and smooth, stirring constantly,
+then add the vegetables and heat them through.</p>
+
+
+<div class="new-h3"></div>
+<h3><a name="RIPE_TOMATO_PICKLE">RIPE TOMATO PICKLE.</a></h3>
+
+<p>A peck of perfectly ripe tomatoes, two quarts of
+fine cooking salt, half a pound of ground mustard,
+one ounce of cloves, two green peppers, two or three
+onions and one pound of brown sugar. Pierce the
+tomatoes with a silver fork or broom straw, put
+them in a stone jar with salt in alternate layers.
+Throw away all the liquor made by standing one
+week. Return to jar and cover with cold water,
+cover and let it stand twenty-four hours. Drain
+again thoroughly, throw away the water, return the
+tomatoes to the jar and cover with cold vinegar,
+having added to the fruit, the onions and peppers
+sliced, with the mustard, cloves and sugar. After
+they have stood three weeks they are ready for use.</p>
+
+
+<div class="new-h3"></div>
+<h3><a name="GREEN_TOMATO_PICKLES">GREEN TOMATO PICKLES.</a></h3>
+
+<p>One peck of sliced tomatoes, eight onions, one
+pound of bell peppers, one pound of horse radish,
+one pound of white mustard seed, half a pound of
+black mustard seed, half an ounce of whole cloves,
+half an ounce of stick cinnamon, half an ounce of
+pepper corns, one or two nutmegs and four pounds
+of sugar. Select the tomatoes when they are beginning
+to turn white, slice and lay them in salt for
+twenty-four hours. Drain and put in the kettle,
+which should be of granite ware or porcelain lined,
+with the peppers, onions and horse radish chopped,
+and sprinkle the mustard seeds over all. Tie the
+spices in a thin muslin bag and cover the whole with
+<span class="pagenum"><a name="Page_153">153</a></span>best wine vinegar, boil until tender and clear in appearance.
+The peppers should have all the seeds
+removed. Half a cup of dry mustard is considered
+by some an improvement.</p>
+
+
+<div class="new-h3"></div>
+<h3><a name="GOOSEBERRY_CATSUP">GOOSEBERRY CATSUP.</a></h3>
+
+<p>Boil ten pounds of large English gooseberries,
+seven pounds of coffee sugar, and three pints of
+vinegar together for an hour and a half. Then add
+two tablespoonfuls of cinnamon, one of allspice and
+one of cloves and boil half an hour longer. Put in
+jars and seal.</p>
+
+
+<div class="new-h3"></div>
+<h3><a name="RASPBERRY_VINEGAR">RASPBERRY VINEGAR.</a></h3>
+
+<p>Put a pound of fine fruit into a bowl and pour
+over it a quart of the best wine or cider vinegar.
+Next day strain the liquor on a pound of fresh raspberries.
+The following day do the same. Do not
+squeeze the fruit, but drain as dry as possible by
+lightly pressing it. The last time strain it through
+muslin previously wet with vinegar to prevent
+waste. Put into a preserving kettle with a pound
+of sugar to every pint of juice. Stir until the sugar
+is melted and let it cook gently for five minutes, skim
+it. When cold, bottle and cork well.</p>
+
+<div class="figcenter" style="width: 56px;">
+<img src="images/p0153-image.png" width="56" height="36" alt="" title="" />
+</div>
+
+<div class="new-h2"><span class="pagenum"><a name="Page_154">154</a></span></div>
+<h2>Sweet Sauces.</h2>
+
+
+<div class="new-h3"></div>
+<h3><a name="FRUIT_SAUCE">FRUIT SAUCE.</a></h3>
+
+<p>Put a cupful of granulated sugar in a saucepan,
+pour over it two and a half cupfuls of boiling water,
+let it boil a few minutes, then add two heaping tablespoonfuls
+of butter, two even teaspoonfuls of cornstarch
+rubbed to a paste with a little cold water, then
+add a cupful of canned fruit or a glass of any kind of
+fruit or jelly liked and the juice of a lemon. Press
+through a fine sieve and serve with fritters or puddings.</p>
+
+
+<div class="new-h3"></div>
+<h3><a name="FRESH_FRUIT_SAUCE">FRESH FRUIT SAUCE.</a></h3>
+
+<p>Follow the <a href="#FRUIT_SAUCE">above recipe</a>, using a cupful of pure
+juice of the fruit desired and the juice of either a half
+or whole lemon.</p>
+
+
+<div class="new-h3"></div>
+<h3><a name="ORANGE_SAUCE">ORANGE SAUCE.</a></h3>
+
+<p>Beat four egg yolks, three ounces of sugar, a teaspoonful
+of flour and the grated rind of one orange
+together until light, add a pint of boiling milk and
+stir over the fire until thick, taking care that it does
+not curdle, remove from the fire and add a liqueur
+glass of <ins title="cura&ccedil;oa">cura&ccedil;ao</ins>, and beat until light and foaming.</p>
+
+
+<div class="new-h3"></div>
+<h3><a name="BANANA_SAUCE">BANANA SAUCE.</a></h3>
+
+<p>Rub two bananas through a fine sieve. Put half
+a cup of granulated sugar in a saucepan with one cup
+of boiling water, add the banana pulp to it, let it
+come to a boil, and skim if necessary. Rub a heaping
+tablespoonful of butter with half a tablespoonful of
+flour, stir into it a little of the liquid, and then add to
+that in the saucepan; add the juice and grated rind of
+half a lemon, and it is ready to serve.</p>
+
+
+<div class="new-h3"></div>
+<h3><a name="FOAMING_SAUCE">FOAMING SAUCE.</a></h3>
+
+<p>Beat to a cream a cup of sugar and a quarter of
+a cup of butter, and add to it two tablespoonfuls of
+<span class="pagenum"><a name="Page_155">155</a></span>wine or fruit juice, or in winter fruit syrup. If the
+latter, use only three-quarters of a cup of sugar. At
+serving time add a quarter of a cup of boiling water,
+stir well, then add the white of an egg beaten to a
+stiff froth. Beat until the sauce foams.</p>
+
+
+<div class="new-h3"></div>
+<h3><a name="HARD_SAUCE">HARD SAUCE.</a></h3>
+
+<p>Cream one tablespoonful of butter, stir in four
+tablespoonfuls of powdered sugar and beat until very
+light, then add a teaspoonful of boiling water and
+beat again. Flavor to suit taste.</p>
+
+
+<div class="new-h3"></div>
+<h3><a name="SOUTHERN_SAUCE">SOUTHERN SAUCE.</a></h3>
+
+<p>Beat four tablespoonfuls of brown sugar with
+two tablespoonfuls of butter to a cream, and add the
+well-beaten yolks of two eggs, set the bowl in a pan
+of hot water on the stove and stir until thick, add a
+glass of sherry, stir well and it is ready to serve.</p>
+
+
+<div class="new-h3"></div>
+<h3><a name="VANILLA_SAUCE">VANILLA SAUCE.</a></h3>
+
+<p>Put a pint of rich milk in a double boiler, sweeten
+with two tablespoonfuls of granulated sugar. While
+the milk is coming to the boiling point beat the yolks
+of four eggs until light and creamy, add the hot milk
+to the eggs, stirring briskly, then turn it into the boiler,
+stirring rapidly until it thickens, remove from the
+fire, turn into a bowl, flavor with vanilla extract and
+serve very cold.</p>
+
+
+<div class="new-h3"></div>
+<h3><a name="SAUCE_FOR_NOODLE_PUDDING">SAUCE FOR NOODLE PUDDING.</a></h3>
+
+<p>Four egg yolks, four ounces of sugar, a quarter of
+a cup of sherry, one teaspoonful of potato flour, half
+a cup of water, the rind of half and the juice of one
+lemon. Beat quickly over hot water until the sauce
+thickens, then serve at once.</p>
+
+
+<div class="new-h3"></div>
+<h3><a name="MAPLE_SYRUP_SAUCE">MAPLE SYRUP SAUCE.</a></h3>
+
+<p>Half a pound of maple sugar dissolved in half a
+cup of cream, or rich milk. If the latter is used add a
+teaspoonful of butter.</p>
+
+<div class="new-h2"><span class="pagenum"><a name="Page_156">156</a></span></div>
+<h2>Savory Sauces.</h2>
+
+
+<p>In making sauces great care should be taken to
+have the saucepans scrupulously clean and only
+granite-ware or porcelain-lined saucepans should be
+used, especially where there is any acid as in tomatoes
+or pickles. Never use an iron spider except for
+browning butter and flour together as they will not
+brown in a saucepan.</p>
+
+
+<div class="new-h3"></div>
+<h3><a name="VEGETABLE_STOCK_FOR_SAUCES">VEGETABLE STOCK FOR SAUCES.</a></h3>
+
+<p>Take any kinds of vegetables convenient, such as
+parsnips, celery, carrots, turnips, green pepper, onion,
+leek, parsley, celery tops, celery root, Jerusalem artichokes,
+a bay leaf, two cloves, two allspice, and cook
+in water until tender; strain, pressing all from the
+vegetables. The water Jerusalem artichokes are
+boiled in is valuable for sauces. The liquid from
+canned peas is also excellent. Care must be taken in
+putting the vegetables together not to let any one
+predominate, turnip especially, as it makes a sauce
+very bitter.</p>
+
+
+<div class="new-h3"></div>
+<h3><a name="COLORING_FOR_SAUCES_SOUPS_Etc">COLORING FOR SAUCES, SOUPS, Etc.</a></h3>
+
+<p>Melt a quarter of a pound of granulated sugar in
+a spider, cook until it is a very dark, rich brown,
+almost black, stir constantly. Great care must be
+taken that it does not burn. When done pour over
+it a quart of boiling water and let it cook until the
+caramel is entirely dissolved, pour it out and when
+cold strain and bottle. It will keep indefinitely and
+a tablespoonful will give color to a pint of liquid.</p>
+
+
+<div class="new-h3"></div>
+<h3><a name="OLIVE_SAUCE">OLIVE SAUCE.</a></h3>
+
+<p>Melt a heaping tablespoonful of butter in a
+spider and when it begins to brown stir into it a
+<span class="pagenum"><a name="Page_157">157</a></span>heaping tablespoonful of flour, let it cook until a
+very dark brown, but be careful not to let it burn,
+then add enough rich vegetable stock to make a
+thick cream-like sauce. Have ready some olives&mdash;six
+or seven, that have been boiled a few minutes in
+water and cut from the stones, add these to the
+sauce, season with pepper and salt to taste, bring to
+the boiling point and serve.</p>
+
+
+<div class="new-h3"></div>
+<h3><a name="SAUCE_HOLLANDAISE">SAUCE HOLLANDAISE.</a></h3>
+
+<p>One-quarter of a pound of butter, one-quarter of
+a cup of water, one-quarter of a teaspoonful of salt,
+the juice of a quarter of a lemon, a dash of cayenne,
+and the yolks of three eggs. Beat the butter to a
+cream and stir in the yolks of eggs, one at a time,
+then the lemon juice, salt and pepper. Set the bowl
+it is mixed in in a pan of boiling water on the fire,
+beating constantly with an egg beater, and when it
+begins to thicken stir in gradually the boiling water.
+When it is as thick as soft custard it is done. Great
+care must be taken not to let it remain too long on
+the fire or it will curdle.</p>
+
+
+<div class="new-h3"></div>
+<h3><a name="DRAWN_BUTTER_OR_CREAM_SAUCE">DRAWN BUTTER OR CREAM SAUCE.</a></h3>
+
+<p>Melt a large heaping tablespoonful of butter and
+stir into it a heaping teaspoonful of flour, let them
+cook together without browning and add by degrees
+a cup of hot milk.</p>
+
+
+<div class="new-h3"></div>
+<h3><a name="CURRY_SAUCE">CURRY SAUCE.</a></h3>
+
+<p>Curry sauce is made by adding curry powder to
+taste to a white sauce. It may likewise be added to
+a brown sauce.</p>
+
+
+<div class="new-h3"></div>
+<h3><a name="CHEESE_SAUCE">CHEESE SAUCE.</a></h3>
+
+<p>A white or cream sauce with grated Parmesan
+cheese added to taste.</p>
+
+
+<div class="new-h3"><span class="pagenum"><a name="Page_158">158</a></span></div>
+<h3><a name="TOMATO_SAUCE">TOMATO SAUCE.</a></h3>
+
+<p>Melt a large tablespoonful of butter in a saucepan
+over the fire, when it bubbles put into it a small onion
+and half a green pepper, if convenient, chopped very
+fine. Simmer gently for a few minutes, then stir in a
+heaping teaspoonful of flour, and add four nice, fresh
+tomatoes peeled and cut small&mdash;canned tomatoes
+may be used&mdash;a gill of vegetable stock, a clove and
+part of a bay leaf, and pepper and salt to taste. Let
+it cook gently for half an hour and press through a
+fine sieve.</p>
+
+
+<div class="new-h3"></div>
+<h3><a name="SAUCE_TARTARE">SAUCE TARTARE</a></h3>
+
+<p class="no-indent">may be made by beating a small tablespoonful of
+butter to a cream, adding salt, pepper, dry mustard
+and sugar to taste and the raw yolk of an egg. Add
+a tablespoonful of olives, small cucumbers and capers
+chopped very fine and a few drops of onion juice.
+Serve with mock fish cutlets and croquettes.</p>
+
+
+<div class="new-h3"></div>
+<h3><a name="SAUCE_PIQUANTE">SAUCE PIQUANTE.</a></h3>
+
+<p>Melt a heaping tablespoonful of butter in a spider
+and when it bubbles stir into it a heaping tablespoonful
+of flour, cook until it turns a dark brown,
+taking care not to let it burn, add to it enough well-seasoned
+vegetable stock to make the sauce the
+proper consistency, then pour it into a granite-ware
+saucepan and add one small cucumber pickle, two
+olives and a few capers, all chopped very fine; season
+with salt and pepper to taste.</p>
+
+<div class="figcenter" style="width: 103px;">
+<img src="images/p0158-image.png" width="103" height="23" alt="" title="" />
+</div>
+
+<div class="new-h2"><span class="pagenum"><a name="Page_159">159</a></span></div>
+<h2>Sandwiches.</h2>
+
+
+<div class="new-h3"></div>
+<h3><a name="CHEESE_SANDWICHES">CHEESE SANDWICHES.</a></h3>
+
+<p>Half a pound of grated cheese, one tablespoonful
+of butter, the yolks of two hard-boiled eggs mashed
+very fine and a teaspoonful of mayonnaise dressing.
+Mix the ingredients thoroughly; butter before cutting
+from the loaf some slices of brown or white
+home-made bread; spread with the mixture and fold
+together.</p>
+
+
+<div class="new-h3"></div>
+<h3><a name="CELERY_SANDWICHES">CELERY SANDWICHES.</a></h3>
+
+<p>Use dainty little baking powder biscuits freshly
+baked but cold, or white home-made bread for these
+sandwiches. Only the very tender part of celery
+should be used and chopped fine and put in iced water
+until needed. Add a few chopped walnuts to the
+celery and enough mayonnaise dressing to hold them
+together; butter the bread before cutting from the
+loaf, spread one slice with the mixture and press another
+over it. If biscuits are used, split and butter
+them. They should be small and very thin for this
+purpose and browned delicately.</p>
+
+
+<div class="new-h3"></div>
+<h3><a name="NUT_AND_CREAM_CHEESE_SANDWICHES">NUT AND CREAM CHEESE SANDWICHES.</a></h3>
+
+<p>Boston brown bread buttered on the loaf and cut
+in very thin slices; spread with a filling of cream
+cheese and chopped walnut meats; press a buttered
+slice over it. They may be cut in fingers, rounds or
+half-moons. The proportion is three-quarters of a
+cup of nuts to a ten-cent package of Philadelphia
+cream cheese. This quantity will make a large number
+of sandwiches.</p>
+
+
+<div class="new-h3"><span class="pagenum"><a name="Page_160">160</a></span></div>
+<h3><a name="NUT_SANDWICHES">NUT SANDWICHES.</a></h3>
+
+<p>Graham, rye, and Boston brown bread make very
+nice sandwiches. Butter the loaf and cut in very thin
+slices, sprinkle with chopped nuts and fold together.</p>
+
+
+<div class="new-h3"></div>
+<h3><a name="WHOLE_WHEAT_BREAD_AND_PEANUT_SANDWICHES">WHOLE WHEAT BREAD AND PEANUT SANDWICHES.</a></h3>
+
+<p>Chop the nuts very fine, butter the bread before
+cutting from the loaf, sprinkle the nuts thickly over
+the butter, press two slices together. Boston brown
+bread with raisins is also nice for these sandwiches.</p>
+
+
+<div class="new-h3"></div>
+<h3><a name="OLIVE_SANDWICHES">OLIVE SANDWICHES.</a></h3>
+
+<p>Prepare the bread and butter as for other sandwiches.
+It may be cut in squares, rounds or triangles
+to suit the fancy. Stone and chop as many
+Queen olives as needed and mix with them enough
+mayonnaise dressing to hold together, spread half
+the number of bread slices with the mixture and
+cover with the other half.</p>
+
+<p>Brown, rye, whole wheat or white bread may be
+used. Home-made is preferable, but it must be
+twelve hours old. Sandwiches may be sweet or savory,
+may be cut round, square, or in triangles.</p>
+
+<div class="figcenter" style="width: 63px;">
+<img src="images/p0160-image.png" width="63" height="63" alt="" title="" />
+</div>
+
+<div class="new-h2"><span class="pagenum"><a name="Page_161">161</a></span></div>
+<h2>Sundries.</h2>
+
+
+<div class="new-h3"></div>
+<h3><a name="CRACKERS_AND_CHEESE_TOASTED">CRACKERS AND CHEESE TOASTED.</a></h3>
+
+<p>Butter some zepherettes and sprinkle thickly with
+grated Parmesan cheese, bake in a quick oven, or
+toast on a gridiron; serve hot.</p>
+
+
+<div class="new-h3"></div>
+<h3><a name="CRACKERS_WITH_CREAM_CHEESE_AND_GUAVA_JELLY">CRACKERS WITH CREAM CHEESE AND GUAVA JELLY.</a></h3>
+
+<p>Spread zepherettes with cream cheese and dot
+with Guava jelly.</p>
+
+
+<div class="new-h3"></div>
+<h3><a name="WELSH_RAREBIT">WELSH RAREBIT.</a></h3>
+
+<p>Half a pound of American cheese, two butter
+balls, two eggs, half a teaspoonful of mustard, a saltspoonful
+of salt, a dash of cayenne pepper, half a cup
+of milk and an even saltspoonful of soda. Cut the
+cheese fine, melt the butter in a chafing dish or spider,
+stir the mustard, salt and pepper with it, then add
+the cheese and milk; when the cheese is dissolved add
+the eggs slightly beaten and stir until it thickens.
+Serve on toast.</p>
+
+
+<div class="new-h3"></div>
+<h3><a name="CHEESE_SOUFFLE">CHEESE SOUFFL&Eacute;.</a></h3>
+
+<p>Melt one tablespoonful of butter in a spider, add
+to it a slightly heaping tablespoonful of flour and one
+cup of hot milk, half a teaspoonful of salt, a dash of
+cayenne pepper and one cup of grated Parmesan
+cheese; then add the yolks of three eggs beaten light,
+remove from the fire and let it cool; then add the
+whites of eggs beaten stiff, turn into a pudding dish,
+bake twenty-five minutes and serve immediately.</p>
+
+
+<div class="new-h3"></div>
+<h3><a name="CHEESE_STRAWS">CHEESE STRAWS.</a></h3>
+
+<p>Take two ounces of flour and three ounces of
+Parmesan cheese grated (it is better to buy the cheese
+by the pound and have it grated at home), and two
+<span class="pagenum"><a name="Page_162">162</a></span>ounces of butter. Rub the butter into the flour, add
+the cheese and a little salt and cayenne pepper, and
+make into a paste with the yolk of an egg; roll the
+paste out in a sheet about an eighth of an inch thick
+and five inches wide and cut in narrow strips; bake
+in a hot oven about ten minutes.</p>
+
+
+<div class="new-h3"></div>
+<h3><a name="PATE_A_CHOU_FOR_SOUPS">P&Acirc;TE &Agrave; CHOU FOR SOUPS.</a></h3>
+
+<p>Put a gill of milk and an ounce of butter into a
+saucepan over the fire; when it comes to the boiling
+point add two ounces of sifted flour; stir with a
+wooden spoon until thick and smooth, then add two
+eggs, one at a time, beating briskly; remove from
+the fire and spread out thin, cut in pieces, the size of
+a small bean, put them in a sieve, dredge with flour,
+shake it well and fry in boiling fat until a nice brown.
+Add to the soup after it is in the tureen.</p>
+
+
+<div class="new-h3"></div>
+<h3><a name="A_FILLING_FOR_PATTIES">A FILLING FOR PATTIES.</a></h3>
+
+<p>Break two eggs in a bowl, add a little salt and
+white pepper, a few drops of onion juice and four
+tablespoonfuls of cream, beat slightly; turn into a
+buttered tin cup, stand in a saucepan with a little
+boiling water in it on the stove, cover and cook until
+stiff&mdash;about three or four minutes&mdash;remove from the
+fire, turn out of the cup. When ready to use cut in
+half-inch slices and then into stars or any fancy shape
+preferred, or into dice. Make a cream sauce thicker
+than for other uses, that it may not run through the
+pastry; put them in the sauce, bring to the boiling
+point and fill the patties just as they are to be served.</p>
+
+
+<div class="new-h3"></div>
+<h3><a name="GRUEL_OF_KERNEL_FLOUR_OR_MIDDLINGS">GRUEL OF KERNEL FLOUR OR MIDDLINGS.</a></h3>
+
+<p>Put a pint of boiling water in a saucepan over
+the fire; mix two heaping teaspoonfuls of the flour
+with a little cold water and stir into the boiling
+water. Let it boil twenty minutes, add a little cream
+to it and salt. Very nutritious.</p>
+
+
+<div class="new-h3"><span class="pagenum"><a name="Page_163">163</a></span></div>
+<h3><a name="KOUMYSS">KOUMYSS.</a></h3>
+
+<p>Dissolve a third of a cake of compressed yeast in
+a little tepid water; take a quart of milk, fresh from
+the cow, or warmed to blood heat, and add to it a
+tablespoonful of sugar and the dissolved yeast. Put
+the mixture immediately in beer bottles with patent
+stoppers, filling to the neck, and let them stand for
+twelve hours where bread would be set to rise&mdash;that
+is, in a temperature of 68 or 70 degrees&mdash;then stand
+the bottles upside down on ice until wanted.</p>
+
+
+<div class="new-h3"></div>
+<h3><a name="HOME-MADE_BAKING_POWDER">HOME-MADE BAKING POWDER.</a></h3>
+
+<p>Procure from a reliable druggist one-half pound
+of the best bicarbonate of soda, one pound of cream
+of tartar and one-half pound of Kingsford's cornstarch.
+Mix thoroughly and sift three times, put up
+in small tins. The best baking powder.</p>
+
+
+<div class="new-h3"></div>
+<h3><a name="VANILLA_EXTRACT">VANILLA EXTRACT.</a></h3>
+
+<p>One ounce of Mexican vanilla bean, two ounces
+of loaf sugar, eight ounces of French rose water,
+twenty-four ounces of alcohol 95 per cent. Cut up
+the bean and pound with the sugar in a mortar, sift
+and pound again until all is a fine powder. Mix the
+alcohol and rose water; put the vanilla in a paper
+filter, pour over it a little of the liquid at a time until
+all is used; filter again if not all is dissolved. Paper
+filters may be obtained at any of the large drug
+stores. The extract may be darkened by using a
+little caramel.</p>
+
+
+<div class="new-h3"></div>
+<h3><a name="VANILLA_SUGAR">VANILLA SUGAR.</a></h3>
+
+<p>Half a pound of loaf sugar, half an ounce of
+Mexican vanilla beans. Cut the beans very fine,
+pound in a mortar with the sugar; sift and pound
+again until all is fine. Bottle and cork tight and
+keep in a dark place.</p>
+
+
+<div class="new-h3"><span class="pagenum"><a name="Page_164">164</a></span></div>
+<h3><a name="SPINACH_FOR_COLORING">SPINACH FOR COLORING.</a></h3>
+
+<p>Pound some spinach in a mortar, adding a little
+water; squeeze through a cheese cloth, put in a saucepan
+over the fire, bring to a boil; when it curdles remove
+from the stove. Strain through a very fine
+sieve; what remains on the under part of the sieve
+is the coloring. It is used for coloring pistache ice
+cream, jellies, etc.</p>
+
+
+<div class="new-h3"></div>
+<h3><a name="TOMATO_PASTE_FOR_SANDWICHES">TOMATO PASTE FOR SANDWICHES.</a></h3>
+
+<p>Skin and cut small three large tomatoes, cook
+until tender and press through a sieve fine enough to
+retain the seeds; return to the fire, add two ounces
+of butter, two ounces of grated bread crumbs and
+two ounces of grated Parmesan cheese. When it
+boils stir a beaten egg quickly into it, remove at once
+from the fire. It must not boil after the egg is added,
+as it will curdle. Turn the mixture into a bowl and
+when cold, if it is not for immediate use, cover with
+melted butter.</p>
+
+
+<div class="new-h3"></div>
+<h3><a name="CHEESE_PASTE_FOR_SANDWICHES">CHEESE PASTE FOR SANDWICHES.</a></h3>
+
+<p>Boil two eggs hard, separate the yolks from the
+whites, mash the yolks smooth and chop the whites
+very fine; mix and put through a vegetable press,
+then add butter the size of a small egg and three
+heaping tablespoonfuls of grated American cheese.
+Beat together until it is a fine, smooth paste. If not
+salt enough add a little, and also dry mustard, if
+liked.</p>
+
+<div class="figcenter" style="width: 197px;">
+<img src="images/p0164-image.png" width="197" height="16" alt="" title="" />
+</div>
+
+<div class="new-h2"><span class="pagenum"><a name="Page_165">165</a></span></div>
+<h2>Miscellaneous Recipes.</h2>
+
+
+<div class="new-h3"></div>
+<h3><a name="TOOTH_POWDER">TOOTH POWDER.</a></h3>
+
+<p>Precipitated chalk, seven ounces; Florentine orris,
+four ounces; bicarbonate of soda, three ounces; powdered
+white Castile soap, two ounces; thirty drops
+each of oil of wintergreen and sassafras. Sift all together
+and keep in a glass jar or tin box. A very
+valuable recipe for hardening the teeth.</p>
+
+
+<div class="new-h3"></div>
+<h3><a name="JAPANESE_CREAM">JAPANESE CREAM.</a></h3>
+
+<p>Four ounces of ammonia, four ounces of white
+Castile soap cut fine, two ounces of alcohol, two
+ounces of Price's glycerine and two ounces of ether.
+Put the soap in one quart of water over the fire;
+when dissolved add four quarts of water; when cold
+add the other ingredients, bottle and cork tight. It
+will keep indefinitely. It should be made of soft
+water or rain water. To wash woolens, flannels,
+etc., take a teacup of the liquid to a pail of lukewarm
+water, and rinse in another pail of water with half a
+cup of the cream. Iron while damp on the wrong
+side. For removing grass stains, paint, etc, use half
+water and half cream.</p>
+
+
+<div class="new-h3"></div>
+<h3><a name="ORANGE_FLOWER_LOTION_FOR_THE_COMPLEXION">ORANGE FLOWER LOTION FOR THE COMPLEXION.</a></h3>
+
+<p>Dissolve a slightly heaping tablespoonful of Epsom
+salts in a pint of imported orange flower water
+(Chiris de Grasse), and add to it one tablespoonful
+of witch hazel. Apply with a soft linen cloth. Very
+refreshing in warm weather and an excellent remedy
+for oiliness of the skin.</p>
+
+
+<div class="new-h3"></div>
+<h3><a name="BAY_RUM">BAY RUM.</a></h3>
+
+<p>Three-quarters of an ounce of oil of bay, one
+ounce of loaf sugar, one pint of alcohol, 95 per cent.,
+<span class="pagenum"><a name="Page_166">166</a></span>two quarts of new New England rum and three pints
+of rectified spirits, 60 per cent. Roll the sugar until
+fine and beat into the oil of bay, add the alcohol, then
+the New England rum and spirits. Let it stand for
+several days in a demijohn, shaking occasionally;
+then filter through blotting paper. The filters may
+be purchased at a druggist's. Care should be taken
+to buy the oil at a reliable place.</p>
+
+
+<div class="new-h3"></div>
+<h3><a name="FINE_LAVENDER_WATER">FINE LAVENDER WATER.</a></h3>
+
+<p>Two ounces finest oil of lavender, one ounce
+essence of musk, one-half ounce essence of ambergris,
+one-half ounce oil of bergamot and one-half gallon of
+rectified spirits. Mix the ingredients, keep in a demijohn
+for several days, shaking occasionally. Then
+filter and bottle.</p>
+
+
+<div class="new-h3"></div>
+<h3><a name="GOOD_HARD_SOAP">GOOD HARD SOAP.</a></h3>
+
+<p>Five pounds of grease, one quart and one cup of
+cold water, one can of potash, one heaping tablespoonful
+of borax, two tablespoonfuls of ammonia.
+Dissolve the potash in the water, then add the borax
+and ammonia and stir in the lukewarm grease slowly
+and continue to stir until it becomes as thick as thick
+honey; then pour into a pan to harden. When firm
+cut into cakes. Grease that is no longer fit to fry in
+is used for this soap. Strain it carefully that no particles
+of food are left in it. It makes no difference
+how brown the grease is, the soap will become white
+and float in water. It should be kept a month before
+using.</p>
+
+
+<div class="new-h3"></div>
+<h3><a name="POLISH_FOR_HARD_OR_STAINED_WOOD_FLOORS">POLISH FOR HARD OR STAINED WOOD FLOORS.</a></h3>
+
+<p>Eight ounces of yellow beeswax, two quarts of
+spirits of turpentine, one quart of Venetian turpentine.
+Cut the wax in small pieces and pour the
+spirits over it&mdash;it will soon dissolve; then bottle.
+Apply with a flannel or soft cloth. It keeps the floors
+in excellent order.</p>
+
+
+
+<div class="new-h2"><span class="pagenum"><a name="Page_167">167</a></span></div>
+<h2><a name="ToC">CONTENTS.</a></h2>
+
+
+<div class="new-h3"></div>
+<h3>BREADS, ROLLS, Etc.</h3>
+
+<table summary="Contents: Breads, Rolls, etc." class="contents">
+<tr>
+	<td class="page" colspan="2" style="border-bottom: none; font-size: 0.8em;">PAGE</td>
+</tr>
+<tr>
+	<td>Biscuits, Beaten, No. 1</td>
+	<td class="page"><a href="#BEATEN_BISCUIT-1">13</a></td>
+</tr>
+<tr>
+	<td>Biscuits, Beaten, No. 2</td>
+	<td class="page"><a href="#BEATEN_BISCUIT-2">13</a></td>
+</tr>
+<tr>
+	<td>Biscuits, Baking Powder</td>
+	<td class="page"><a href="#BAKING-POWDER_BISCUIT">13</a></td>
+</tr>
+<tr>
+	<td>Biscuits, Cream</td>
+	<td class="page"><a href="#CREAM_BISCUIT">13</a></td>
+</tr>
+<tr>
+	<td>Rolls, French</td>
+	<td class="page"><a href="#FRENCH_ROLLS">14</a></td>
+</tr>
+<tr>
+	<td>Rolls, Windsor</td>
+	<td class="page"><a href="#WINDSOR_ROLLS">14</a></td>
+</tr>
+<tr>
+	<td>Rolls, Elizabetti's</td>
+	<td class="page"><a href="#ELIZABETTI_ROLLS">15</a></td>
+</tr>
+<tr>
+	<td>Rolls, Rye Flour</td>
+	<td class="page"><a href="#RYE_ROLLS">15</a></td>
+</tr>
+<tr>
+	<td>Rolls, Gluten</td>
+	<td class="page"><a href="#GLUTEN_ROLLS">15</a></td>
+</tr>
+<tr>
+	<td>Rolls, Parker House</td>
+	<td class="page"><a href="#PARKER_HOUSE_ROLLS">15</a></td>
+</tr>
+<tr>
+	<td>Boston Brown Bread</td>
+	<td class="page"><a href="#BOSTON_BROWN_BREAD">16</a></td>
+</tr>
+<tr>
+	<td>Boston Brown Bread with Raisins</td>
+	<td class="page"><a href="#BOSTON_BROWN_BREAD_WITH_RAISINS">16</a></td>
+</tr>
+<tr>
+	<td>Boston Brown Bread Stewed</td>
+	<td class="page"><a href="#BOSTON_BROWN_BREAD_STEWED">16</a></td>
+</tr>
+<tr>
+	<td>Graham Bread</td>
+	<td class="page"><a href="#GRAHAM_BREAD">17</a></td>
+</tr>
+<tr>
+	<td>Rye Bread</td>
+	<td class="page"><a href="#RYE_BREAD">17</a></td>
+</tr>
+<tr>
+	<td>Quick White Bread</td>
+	<td class="page"><a href="#QUICK_WHITE_BREAD">17</a></td>
+</tr>
+<tr>
+	<td>Date Bread</td>
+	<td class="page"><a href="#DATE_BREAD">17</a></td>
+</tr>
+<tr>
+	<td>Coffee Bread, No. 1</td>
+	<td class="page"><a href="#COFFEE_BREAD-1">18</a></td>
+</tr>
+<tr>
+	<td>Coffee Bread, No. 2</td>
+	<td class="page"><a href="#COFFEE_BREAD-2">18</a></td>
+</tr>
+<tr>
+	<td>Norwegian Rolls and Zwieback</td>
+	<td class="page"><a href="#NORWEGIAN_ROLLS">18</a></td>
+</tr>
+<tr>
+	<td>Rice Muffins</td>
+	<td class="page"><a href="#RICE_MUFFINS">19</a></td>
+</tr>
+<tr>
+	<td>Laplands</td>
+	<td class="page"><a href="#LAPLANDS">19</a></td>
+</tr>
+<tr>
+	<td>English Muffins</td>
+	<td class="page"><a href="#ENGLISH_MUFFINS">19</a></td>
+</tr>
+<tr>
+	<td>Graham Popovers</td>
+	<td class="page"><a href="#GRAHAM_POPOVERS">20</a></td>
+</tr>
+<tr>
+	<td>Graham Gems</td>
+	<td class="page"><a href="#GRAHAM_GEMS">20</a></td>
+</tr>
+<tr>
+	<td>Gems of Kernel (Middlings) and White Flour</td>
+	<td class="page"><a href="#GEMS_OF_KERNEL_AND_WHITE_FLOUR">20</a></td>
+</tr>
+<tr>
+	<td>Gems of Rye Meal</td>
+	<td class="page"><a href="#GEMS_OF_RYE_MEAL">20</a></td>
+</tr>
+<tr>
+	<td>Corn Batter Bread</td>
+	<td class="page"><a href="#CORN_BATTER_BREAD">21</a></td>
+</tr>
+<tr>
+	<td>Corn Bread</td>
+	<td class="page"><a href="#CORN_BREAD">21</a></td>
+</tr>
+<tr>
+	<td>Corn Griddle Cakes</td>
+	<td class="page"><a href="#CORN_GRIDDLE_CAKES">21</a></td>
+</tr>
+<tr>
+	<td>White Bread Griddle Cakes</td>
+	<td class="page"><a href="#WHITE_BREAD_GRIDDLE_CAKES">22</a></td>
+</tr>
+<tr>
+	<td>Boston Brown Bread Griddle Cakes</td>
+	<td class="page"><a href="#BOSTON_BROWN_BREAD_GRIDDLE_CAKES">22</a></td>
+</tr>
+<tr>
+	<td>Waffles</td>
+	<td class="page"><a href="#WAFFLES">22</a></td>
+</tr>
+<tr>
+	<td>Rolls, Epicurean</td>
+	<td class="page"><a href="#EPICUREAN_ROLLS">22</a></td>
+</tr>
+<tr>
+	<td>Bread from Rummer Flour</td>
+	<td class="page"><a href="#BREAD_FROM_RUMMER_FLOUR">23</a></td>
+</tr>
+<tr>
+	<td>Biscuits of Kernel or Graham Flour</td>
+	<td class="page"><a href="#BISCUITS_OF_KERNEL_OR_GRAHAM_FLOUR">23</a></td>
+</tr>
+</table>
+
+
+<div class="new-h3"><span class="pagenum"><a name="Page_168">168</a></span></div>
+<h3>EGGS.</h3>
+
+<table summary="Contents: Eggs" class="contents">
+<tr>
+	<td class="page" colspan="2" style="border-bottom: none; font-size: 0.8em;">PAGE</td>
+</tr>
+<tr>
+	<td>Eggs, to soft boil</td>
+	<td class="page"><a href="#TO_SOFT_BOIL_EGGS">24</a></td>
+</tr>
+<tr>
+	<td>Eggs, to hard boil</td>
+	<td class="page"><a href="#TO_HARD_BOIL_EGGS">24</a></td>
+</tr>
+<tr>
+	<td>Eggs à la Crême</td>
+	<td class="page"><a href="#EGGS_A_LA_CREME">24</a></td>
+</tr>
+<tr>
+	<td>Eggs au Gratin</td>
+	<td class="page"><a href="#EGGS_AU_GRATIN">24</a></td>
+</tr>
+<tr>
+	<td>Eggs, Nun's Toast</td>
+	<td class="page"><a href="#NUNS_TOAST">25</a></td>
+</tr>
+<tr>
+	<td>Eggs à la Maître d'Hôtel</td>
+	<td class="page"><a href="#EGGS_A_LA_MAITRE_DHOTEL">25</a></td>
+</tr>
+<tr>
+	<td>Eggs, Timbales of</td>
+	<td class="page"><a href="#EGG_TIMBALES">25</a></td>
+</tr>
+<tr>
+	<td>Eggs Stuffed with Mushrooms</td>
+	<td class="page"><a href="#EGGS_STUFFED_WITH_MUSHROOMS">26</a></td>
+</tr>
+<tr>
+	<td>Eggs with Cream</td>
+	<td class="page"><a href="#EGGS_WITH_CREAM">26</a></td>
+</tr>
+<tr>
+	<td>Eggs, Curried</td>
+	<td class="page"><a href="#CURRIED_EGGS">26</a></td>
+</tr>
+<tr>
+	<td>Eggs, Stuffed</td>
+	<td class="page"><a href="#STUFFED_EGGS">27</a></td>
+</tr>
+<tr>
+	<td>Eggs, Stuffed and Fried</td>
+	<td class="page"><a href="#FRIED_STUFFED_EGGS">27</a></td>
+</tr>
+<tr>
+	<td>Eggs, Fricasseed</td>
+	<td class="page"><a href="#FRICASSEED_EGGS">27</a></td>
+</tr>
+<tr>
+	<td>Eggs, Chops</td>
+	<td class="page"><a href="#EGG_CHOPS">28</a></td>
+</tr>
+<tr>
+	<td>Omelet, Plain</td>
+	<td class="page"><a href="#PLAIN_OMELET">28</a></td>
+</tr>
+<tr>
+	<td>Omelet with Cheese</td>
+	<td class="page"><a href="#OMELET_WITH_CHEESE">28</a></td>
+</tr>
+<tr>
+	<td>Omelet with Mushrooms</td>
+	<td class="page"><a href="#OMELET_WITH_MUSHROOMS">28</a></td>
+</tr>
+<tr>
+	<td>Omelet with Tomatoes</td>
+	<td class="page"><a href="#OMELET_WITH_TOMATOES">29</a></td>
+</tr>
+<tr>
+	<td>Eggs, Poached with Tomato Catsup</td>
+	<td class="page"><a href="#POACHED_EGGS_WITH_TOMATO_CATSUP">29</a></td>
+</tr>
+<tr>
+	<td>Eggs Poached in Cream</td>
+	<td class="page"><a href="#EGGS_POACHED_IN_CREAM">29</a></td>
+</tr>
+<tr>
+	<td>Eggs Poached in Tomatoes</td>
+	<td class="page"><a href="#EGGS_POACHED_IN_TOMATOES">29</a></td>
+</tr>
+<tr>
+	<td>Eggs in a Brown Sauce</td>
+	<td class="page"><a href="#EGGS_IN_A_BROWN_SAUCE">30</a></td>
+</tr>
+</table>
+
+
+<div class="new-h3"></div>
+<h3>SOUPS.</h3>
+
+<table summary="Contents: Soups" class="contents">
+<tr>
+	<td class="page" colspan="2" style="border-bottom: none; font-size: 0.8em;">PAGE</td>
+</tr>
+<tr>
+	<td>Cream of Jerusalem Artichokes</td>
+	<td class="page"><a href="#CREAM_OF_JERUSALEM_ARTICHOKES">31</a></td>
+</tr>
+<tr>
+	<td>Cream of Asparagus</td>
+	<td class="page"><a href="#CREAM_OF_ASPARAGUS">31</a></td>
+</tr>
+<tr>
+	<td>Cream of Lima Beans</td>
+	<td class="page"><a href="#CREAM_OF_LIMA_BEANS">32</a></td>
+</tr>
+<tr>
+	<td>Cream of Cauliflower</td>
+	<td class="page"><a href="#CREAM_OF_CAULIFLOWER">32</a></td>
+</tr>
+<tr>
+	<td>Cream of Celery</td>
+	<td class="page"><a href="#CREAM_OF_CELERY">33</a></td>
+</tr>
+<tr>
+	<td>Cream of Chestnuts</td>
+	<td class="page"><a href="#CREAM_OF_CHESTNUTS">33</a></td>
+</tr>
+<tr>
+	<td>Cream of Cucumbers</td>
+	<td class="page"><a href="#CREAM_OF_CUCUMBERS">33</a></td>
+</tr>
+<tr>
+	<td>Cream of Summer Squash</td>
+	<td class="page"><a href="#CREAM_OF_SUMMER_SQUASH">34</a></td>
+</tr>
+<tr>
+	<td>Cream of Lettuce</td>
+	<td class="page"><a href="#CREAM_OF_LETTUCE">34</a></td>
+</tr>
+<tr>
+	<td>Cream of Mushrooms</td>
+	<td class="page"><a href="#CREAM_OF_MUSHROOMS">35</a></td>
+</tr>
+<tr>
+	<td>Cream of Green Peas</td>
+	<td class="page"><a href="#CREAM_OF_GREEN_PEAS">35</a></td>
+</tr>
+<tr>
+	<td>Cream of Rice</td>
+	<td class="page"><a href="#CREAM_OF_RICE">36</a></td>
+</tr>
+<tr>
+	<td>Cream of Spinach</td>
+	<td class="page"><a href="#CREAM_OF_SPINACH">36</a></td>
+</tr>
+<tr>
+	<td>Carrot</td>
+	<td class="page"><a href="#CARROT_SOUP">37</a></td>
+</tr>
+<tr>
+	<td>Celeriac</td>
+	<td class="page"><a href="#CELERIAC_SOUP">37</a></td>
+</tr>
+<tr>
+	<td>Mock Clam</td>
+	<td class="page"><a href="#MOCK_CLAM_SOUP">37</a></td>
+</tr>
+<tr>
+	<td>Corn and Tomato</td>
+	<td class="page"><a href="#CORN_AND_TOMATO_SOUP">38</a></td>
+</tr>
+<tr>
+	<td>Crécy</td>
+	<td class="page"><a href="#SOUP_CRECY">38</a></td>
+</tr>
+<tr>
+	<td>Curry</td>
+	<td class="page"><a href="#CURRY_SOUP">38</a></td>
+</tr>
+<tr>
+	<td><span class="pagenum"><a name="Page_169">169</a></span>Mock Fish</td>
+	<td class="page"><a href="#MOCK_FISH_SOUP">39</a></td>
+</tr>
+<tr>
+	<td>Norwegian Sweet</td>
+	<td class="page"><a href="#A_NORWEGIAN_SWEET_SOUP">40</a></td>
+</tr>
+<tr>
+	<td>Onion</td>
+	<td class="page"><a href="#ONION_SOUP">40</a></td>
+</tr>
+<tr>
+	<td>Green Pea, No. 1</td>
+	<td class="page"><a href="#SOUP_OF_GREEN_PEAS-1">41</a></td>
+</tr>
+<tr>
+	<td>Green Pea, No. 2</td>
+	<td class="page"><a href="#SOUP_OF_GREEN_PEAS-2">41</a></td>
+</tr>
+<tr>
+	<td>Potato</td>
+	<td class="page"><a href="#POTATO_SOUP">41</a></td>
+</tr>
+<tr>
+	<td>Purée of Vegetables</td>
+	<td class="page"><a href="#PUREE_OF_VEGETABLES">42</a></td>
+</tr>
+<tr>
+	<td>Purée of Turnips</td>
+	<td class="page"><a href="#PUREE_OF_TURNIPS">42</a></td>
+</tr>
+<tr>
+	<td>Vegetable</td>
+	<td class="page"><a href="#VEGETABLE_SOUP">42</a></td>
+</tr>
+<tr>
+	<td>Tomato</td>
+	<td class="page"><a href="#TOMATO_SOUP">43</a></td>
+</tr>
+<tr>
+	<td>Barley</td>
+	<td class="page"><a href="#BARLEY_SOUP">43</a></td>
+</tr>
+<tr>
+	<td>Black Bean, with Mock Meat Balls</td>
+	<td class="page"><a href="#BLACK_BEAN_SOUP_WITH_MOCK_MEAT_BALLS">44</a></td>
+</tr>
+</table>
+
+
+<div class="new-h3"></div>
+<h3>ENTR&Eacute;ES.</h3>
+
+
+<table summary="Contents: Entrées" class="contents">
+<tr>
+	<td class="page" colspan="2" style="border-bottom: none; font-size: 0.8em;">PAGE</td>
+</tr>
+<tr>
+	<td>Egg Border, with Rice and Curry Sauce</td>
+	<td class="page"><a href="#EGG_BORDER_WITH_RICE_AND_CURRY_SAUCE">45</a></td>
+</tr>
+<tr>
+	<td>Rice Border, with Vegetables or hard-boiled Eggs in Cream Sauce</td>
+	<td class="page"><a href="#RICE_BORDER_WITH_VEGETABLES_OR_HARD_BOILED_EGGS_IN_CREAM_SAUCE">45</a></td>
+</tr>
+<tr>
+	<td>Mock Chicken, a Timbale of, with Sauce</td>
+	<td class="page"><a href="#A_BORDER_TIMBALE_OF_MOCK_CHICKEN">45</a></td>
+</tr>
+<tr>
+	<td>Spaghettina, a Mould of</td>
+	<td class="page"><a href="#A_MOULD_OF_SPAGHETTINA">46</a></td>
+</tr>
+<tr>
+	<td>Spinach, a Border Mould of, with Filling</td>
+	<td class="page"><a href="#SPINACH_BORDER_MOULD">47</a></td>
+</tr>
+<tr>
+	<td>Mock Codfish Balls</td>
+	<td class="page"><a href="#MOCK_COD_FISH_BALLS">48</a></td>
+</tr>
+<tr>
+	<td>Mock Fish Balls, in Curry or Cream Sauce</td>
+	<td class="page"><a href="#MOCK_FISH_BALLS_IN_CURRY_OR_CREAM_SAUCE">48</a></td>
+</tr>
+<tr>
+	<td>Mock Fish, (a Norwegian Dish)</td>
+	<td class="page"><a href="#MOCK_FISH">49</a></td>
+</tr>
+<tr>
+	<td>Mock Meat</td>
+	<td class="page"><a href="#MOCK_MEAT">49</a></td>
+</tr>
+<tr>
+	<td>Spaghettina Chops</td>
+	<td class="page"><a href="#SPAGHETTINA_CHOPS">50</a></td>
+</tr>
+<tr>
+	<td>Tomato Chops</td>
+	<td class="page"><a href="#TOMATO_CHOPS">50</a></td>
+</tr>
+<tr>
+	<td>Fried Bread, a Savory</td>
+	<td class="page"><a href="#SAVORY_FRIED_BREAD">51</a></td>
+</tr>
+<tr>
+	<td>Mock Fish Chops</td>
+	<td class="page"><a href="#MOCK_FISH_CHOPS">51</a></td>
+</tr>
+<tr>
+	<td>Spaghettina, Fricassee of</td>
+	<td class="page"><a href="#FRICASSEE_OF_SPAGHETTINA">52</a></td>
+</tr>
+<tr>
+	<td>Mushrooms, en Coquille</td>
+	<td class="page"><a href="#MUSHROOMS_EN_COQUILLE">52</a></td>
+</tr>
+<tr>
+	<td>Egg Plant, a Ragout of</td>
+	<td class="page"><a href="#RAGOUT_OF_EGG_PLANT">52</a></td>
+</tr>
+<tr>
+	<td>Patties of Puff Paste</td>
+	<td class="page"><a href="#PATTIES_OF_PUFF_PASTE">53</a></td>
+</tr>
+<tr>
+	<td>Rice, a Savory of (Mexican Dish)</td>
+	<td class="page"><a href="#SAVORY_RICE">54</a></td>
+</tr>
+<tr>
+	<td>Asparagus, a Ragout of, with Mock Meat Balls</td>
+	<td class="page"><a href="#RAGOUT_OF_ASPARAGUS_WITH_MOCK_MEAT_BALLS">54</a></td>
+</tr>
+<tr>
+	<td>Rice, Curried, Croquettes of</td>
+	<td class="page"><a href="#CURRIED_RICE_CROQUETTES">55</a></td>
+</tr>
+<tr>
+	<td>Mock Fish Croquettes</td>
+	<td class="page"><a href="#MOCK_FISH_CROQUETTES">55</a></td>
+</tr>
+<tr>
+	<td>Walnut Croquettes</td>
+	<td class="page"><a href="#WALNUT_CROQUETTES">55</a></td>
+</tr>
+<tr>
+	<td>Mushrooms, a Ragout of</td>
+	<td class="page"><a href="#RAGOUT_OF_MUSHROOMS">56</a></td>
+</tr>
+<tr>
+	<td>Mock Chicken Croquettes</td>
+	<td class="page"><a href="#MOCK_CHICKEN_CROQUETTES">56</a></td>
+</tr>
+</table>
+
+
+<div class="new-h3"></div>
+<h3>VEGETABLES.</h3>
+
+<table summary="Contents: Vegetables" class="contents">
+<tr>
+	<td class="page" colspan="2" style="border-bottom: none; font-size: 0.8em;">PAGE</td>
+</tr>
+<tr>
+	<td>Potatoes, to Boil</td>
+	<td class="page"><a href="#TO_BOIL_POTATOES">57</a></td>
+</tr>
+<tr>
+	<td>Potatoes Baked</td>
+	<td class="page"><a href="#POTATOES_BAKED">57</a></td>
+</tr>
+<tr>
+	<td>Potatoes, Mashed</td>
+	<td class="page"><a href="#TO_MASH_POTATOES">58</a></td>
+</tr>
+<tr>
+	<td><span class="pagenum"><a name="Page_170">170</a></span>Potatoes, New, with Cream Sauce</td>
+	<td class="page"><a href="#NEW_POTATOES_WITH_CREAM_SAUCE">58</a></td>
+</tr>
+<tr>
+	<td>Potatoes, Broiled</td>
+	<td class="page"><a href="#BROILED_POTATOES">58</a></td>
+</tr>
+<tr>
+	<td>Potatoes à la Crême au Gratin</td>
+	<td class="page"><a href="#POTATOES_A_LA_CREME_AU_GRATIN">58</a></td>
+</tr>
+<tr>
+	<td>Potatoes, Stuffed</td>
+	<td class="page"><a href="#STUFFED_POTATOES">58</a></td>
+</tr>
+<tr>
+	<td>Potatoes, Fricasseed</td>
+	<td class="page"><a href="#POTATO_FRICASSEE">59</a></td>
+</tr>
+<tr>
+	<td>Potatoes à la Duchesse</td>
+	<td class="page"><a href="#POTATOES_A_LA_DUCHESSE">59</a></td>
+</tr>
+<tr>
+	<td>Potatoes, Saratoga Chips</td>
+	<td class="page"><a href="#SARATOGA_CHIPS">59</a></td>
+</tr>
+<tr>
+	<td>Potatoes, French Fried</td>
+	<td class="page"><a href="#FRENCH_FRIED_POTATOES">60</a></td>
+</tr>
+<tr>
+	<td>Potatoes à la Maître d'Hôtel</td>
+	<td class="page"><a href="#POTATOES_A_LA_MAITRE_DHOTEL">60</a></td>
+</tr>
+<tr>
+	<td>Potatoes Lyonnaise</td>
+	<td class="page"><a href="#POTATOES_LYONNAISE">60</a></td>
+</tr>
+<tr>
+	<td>Potatoes à la Parisienne</td>
+	<td class="page"><a href="#POTATOES_A_LA_PARISIENNE">60</a></td>
+</tr>
+<tr>
+	<td>Potatoes Creamed and Browned</td>
+	<td class="page"><a href="#POTATOES_CREAMED_AND_BROWNED">60</a></td>
+</tr>
+<tr>
+	<td>Potatoes, Puff</td>
+	<td class="page"><a href="#POTATO_PUFF">61</a></td>
+</tr>
+<tr>
+	<td>Potatoes, White, Croquettes</td>
+	<td class="page"><a href="#WHITE_POTATO_CROQUETTES">61</a></td>
+</tr>
+<tr>
+	<td>Potatoes, Papa</td>
+	<td class="page"><a href="#POTATO_PAPA">61</a></td>
+</tr>
+<tr>
+	<td>Potatoes, Sweet, Fried Raw</td>
+	<td class="page"><a href="#SWEET_POTATOES_FRIED_RAW">62</a></td>
+</tr>
+<tr>
+	<td>Potatoes, Sweet, Fried Cooked</td>
+	<td class="page"><a href="#COOKED_SWEET_POTATOES_FRIED">62</a></td>
+</tr>
+<tr>
+	<td>Potatoes, Sweet, Mashed and Browned</td>
+	<td class="page"><a href="#SWEET_POTATOES_MASHED_AND_BROWNED">62</a></td>
+</tr>
+<tr>
+	<td>Potatoes, Sweet, Croquettes</td>
+	<td class="page"><a href="#SWEET_POTATO_CROQUETTES">62</a></td>
+</tr>
+<tr>
+	<td>Brussels Sprouts</td>
+	<td class="page"><a href="#BRUSSELS_SPROUTS">63</a></td>
+</tr>
+<tr>
+	<td>Okra and Tomatoes</td>
+	<td class="page"><a href="#OKRA_AND_TOMATOES">63</a></td>
+</tr>
+<tr>
+	<td>Beets</td>
+	<td class="page"><a href="#BEETS">63</a></td>
+</tr>
+<tr>
+	<td>Peas, Purée of</td>
+	<td class="page"><a href="#PUREE_OF_PEAS">63</a></td>
+</tr>
+<tr>
+	<td>Beans, Lima, Purée of</td>
+	<td class="page"><a href="#PUREE_OF_LIMA_BEANS">64</a></td>
+</tr>
+<tr>
+	<td>Cucumbers, Purée of</td>
+	<td class="page"><a href="#PUREE_OF_CUCUMBERS">64</a></td>
+</tr>
+<tr>
+	<td>Cucumbers, Stuffed</td>
+	<td class="page"><a href="#STUFFED_CUCUMBERS">64</a></td>
+</tr>
+<tr>
+	<td>Cucumbers Stuffed with Mushrooms</td>
+	<td class="page"><a href="#CUCUMBERS_STUFFED_WITH_MUSHROOMS">65</a></td>
+</tr>
+<tr>
+	<td>Egg Plant, Escalloped</td>
+	<td class="page"><a href="#ESCALLOPED_EGG_PLANT">65</a></td>
+</tr>
+<tr>
+	<td>Egg Plant, Stuffed</td>
+	<td class="page"><a href="#STUFFED_EGG_PLANT">66</a></td>
+</tr>
+<tr>
+	<td>Corn, Green, Cakes of</td>
+	<td class="page"><a href="#GREEN_CORN_CAKES">67</a></td>
+</tr>
+<tr>
+	<td>Corn Pudding</td>
+	<td class="page"><a href="#CORN_PUDDING">67</a></td>
+</tr>
+<tr>
+	<td>Corn, Green, Mock Oysters of</td>
+	<td class="page"><a href="#MOCK_OYSTERS_OF_GREEN_CORN">67</a></td>
+</tr>
+<tr>
+	<td>Corn Boiled on the Cob</td>
+	<td class="page"><a href="#CORN_BOILED_ON_THE_COB">67</a></td>
+</tr>
+<tr>
+	<td>Corn, Curry of</td>
+	<td class="page"><a href="#CURRY_OF_CORN">68</a></td>
+</tr>
+<tr>
+	<td>Celeriac and Salsify, Croquettes of</td>
+	<td class="page"><a href="#CROQUETTES_OF_SALSIFY_AND_CELERIAC">68</a></td>
+</tr>
+<tr>
+	<td>Indian Curry of Vegetables</td>
+	<td class="page"><a href="#INDIAN_CURRY_OF_VEGETABLES">68</a></td>
+</tr>
+<tr>
+	<td>Kohlrabi</td>
+	<td class="page"><a href="#KOHLRABI">69</a></td>
+</tr>
+<tr>
+	<td>Beans, Marrowfat, Baked</td>
+	<td class="page"><a href="#MARROWFAT_BEANS_BAKED">69</a></td>
+</tr>
+<tr>
+	<td>Beans, Bayo, No. 1</td>
+	<td class="page"><a href="#BAYO_OR_MEXICAN_BEANS-1">70</a></td>
+</tr>
+<tr>
+	<td>Beans, Bayo, No. 2</td>
+	<td class="page"><a href="#MEXICAN_BEANS-2">70</a></td>
+</tr>
+<tr>
+	<td>Emparadas</td>
+	<td class="page"><a href="#EMPARADAS">70</a></td>
+</tr>
+<tr>
+	<td>Frijoles Fritos</td>
+	<td class="page"><a href="#FRIJOLES_FRITOS">71</a></td>
+</tr>
+<tr>
+	<td>Mushrooms, Broiled</td>
+	<td class="page"><a href="#BROILED_MUSHROOMS">71</a></td>
+</tr>
+<tr>
+	<td><span class="pagenum"><a name="Page_171">171</a></span>Mushrooms on Toast</td>
+	<td class="page"><a href="#MUSHROOMS_ON_TOAST">71</a></td>
+</tr>
+<tr>
+	<td>Mushrooms Stewed in Cream Sauce</td>
+	<td class="page"><a href="#MUSHROOMS_STEWED_IN_A_CREAM_SAUCE">72</a></td>
+</tr>
+<tr>
+	<td>Tomatoes Stuffed with Mushrooms, No. 1</td>
+	<td class="page"><a href="#TOMATOES_STUFFED_WITH_MUSHROOMS-1">72</a></td>
+</tr>
+<tr>
+	<td>Tomatoes Stuffed with Mushrooms, No. 2</td>
+	<td class="page"><a href="#TOMATOES_STUFFED_WITH_MUSHROOMS-2">72</a></td>
+</tr>
+<tr>
+	<td>Escalloped Tomatoes</td>
+	<td class="page"><a href="#ESCALLOPED_TOMATOES">73</a></td>
+</tr>
+<tr>
+	<td>Tomatoes with Egg</td>
+	<td class="page"><a href="#TOMATOES_WITH_EGG">73</a></td>
+</tr>
+<tr>
+	<td>French Carrots in Brown Sauce</td>
+	<td class="page"><a href="#FRENCH_CARROTS_IN_BROWN_SAUCE">73</a></td>
+</tr>
+<tr>
+	<td>French Carrots and Peas</td>
+	<td class="page"><a href="#FRENCH_CARROTS_AND_PEAS">73</a></td>
+</tr>
+<tr>
+	<td>Spinach Pudding</td>
+	<td class="page"><a href="#SPINACH_PUDDING">74</a></td>
+</tr>
+<tr>
+	<td>Spinach Balls</td>
+	<td class="page"><a href="#SPINACH_BALLS">74</a></td>
+</tr>
+<tr>
+	<td>Tomatoes and Mushrooms</td>
+	<td class="page"><a href="#TOMATOES_AND_MUSHROOMS">75</a></td>
+</tr>
+<tr>
+	<td>Rice, to Boil Plain</td>
+	<td class="page"><a href="#TO_BOIL_RICE_PLAIN">75</a></td>
+</tr>
+<tr>
+	<td>Cauliflower with Drawn Butter</td>
+	<td class="page"><a href="#CAULIFLOWER_WITH_DRAWN_BUTTER">75</a></td>
+</tr>
+<tr>
+	<td>Escalloped Cauliflower</td>
+	<td class="page"><a href="#ESCALLOPED_CAULIFLOWER">76</a></td>
+</tr>
+<tr>
+	<td>Escalloped Spaghettina</td>
+	<td class="page"><a href="#ESCALLOPED_SPAGHETTINA">76</a></td>
+</tr>
+<tr>
+	<td>Chestnuts, Purée of</td>
+	<td class="page"><a href="#CHESTNUT_PUREE">76</a></td>
+</tr>
+<tr>
+	<td>Beans, Dried White, Purée of</td>
+	<td class="page"><a href="#PUREE_OF_DRIED_WHITE_BEANS">77</a></td>
+</tr>
+<tr>
+	<td>Squash Pudding</td>
+	<td class="page"><a href="#SQUASH_PUDDING">77</a></td>
+</tr>
+<tr>
+	<td>Squash Fritters</td>
+	<td class="page"><a href="#SQUASH_FRITTERS">77</a></td>
+</tr>
+<tr>
+	<td>Summer Squash</td>
+	<td class="page"><a href="#SUMMER_SQUASH">77</a></td>
+</tr>
+<tr>
+	<td>Rice Croquettes</td>
+	<td class="page"><a href="#RICE_CROQUETTES">78</a></td>
+</tr>
+<tr>
+	<td>Celeriac, Fricassee of</td>
+	<td class="page"><a href="#FRICASSEE_OF_CELERIAC">78</a></td>
+</tr>
+<tr>
+	<td>Turnip, Yellow, Ragout of</td>
+	<td class="page"><a href="#YELLOW_TURNIP_RAGOUT">78</a></td>
+</tr>
+<tr>
+	<td>Tomatoes Stuffed with Cheese</td>
+	<td class="page"><a href="#TOMATOES_STUFFED_WITH_CHEESE">79</a></td>
+</tr>
+<tr>
+	<td>Artichokes, Jerusalem</td>
+	<td class="page"><a href="#JERUSALEM_ARTICHOKES">79</a></td>
+</tr>
+<tr>
+	<td>Asparagus</td>
+	<td class="page"><a href="#ASPARAGUS">79</a></td>
+</tr>
+<tr>
+	<td>Pointes d'Asperges</td>
+	<td class="page"><a href="#POINTES_DASPERGES">79</a></td>
+</tr>
+<tr>
+	<td>Cabbage, Purple, with Chestnuts</td>
+	<td class="page"><a href="#PURPLE_CABBAGE_WITH_CHESTNUTS">80</a></td>
+</tr>
+<tr>
+	<td>Parsnips, Croquettes, with Walnuts</td>
+	<td class="page"><a href="#PARSNIP_CROQUETTES_WITH_WALNUTS">80</a></td>
+</tr>
+<tr>
+	<td>Parsnips Fried</td>
+	<td class="page"><a href="#PARSNIPS_FRIED">81</a></td>
+</tr>
+<tr>
+	<td>Parsnip Fritters</td>
+	<td class="page"><a href="#PARSNIP_FRITTERS">81</a></td>
+</tr>
+<tr>
+	<td>Beans, String, to cook</td>
+	<td class="page"><a href="#TO_COOK_STRING_BEANS">81</a></td>
+</tr>
+<tr>
+	<td>Onions, Spanish, Stuffed</td>
+	<td class="page"><a href="#SPANISH_ONIONS_STUFFED">81</a></td>
+</tr>
+<tr>
+	<td>Celeriac Stuffed with Spanish Sauce</td>
+	<td class="page"><a href="#STUFFED_CELERIAC_WITH_SPANISH_SAUCE">82</a></td>
+</tr>
+<tr>
+	<td>Cabbage, Spring, Stewed</td>
+	<td class="page"><a href="#SPRING_CABBAGE_STEWED">83</a></td>
+</tr>
+<tr>
+	<td>Cabbage, Spring, in Cream Sauce</td>
+	<td class="page"><a href="#SPRING_CABBAGE_WITH_CREAM_SAUCE">83</a></td>
+</tr>
+<tr>
+	<td>Turnips, Spring, in Cream Sauce</td>
+	<td class="page"><a href="#SPRING_TURNIPS_IN_CREAM_SAUCE">83</a></td>
+</tr>
+<tr>
+	<td>White Bread Balls</td>
+	<td class="page"><a href="#WHITE_BREAD_BALLS">84</a></td>
+</tr>
+<tr>
+	<td>Noodles</td>
+	<td class="page"><a href="#NOODLES">84</a></td>
+</tr>
+<tr>
+	<td>Noodles à la Ferrari</td>
+	<td class="page"><a href="#NOODLES_A_LA_FERRARI">84</a></td>
+</tr>
+<tr>
+	<td>Gnocchi à la Romaine</td>
+	<td class="page"><a href="#GNOCCHI_A_LA_ROMAINE">85</a></td>
+</tr>
+</table>
+
+
+<div class="new-h3"><span class="pagenum"><a name="Page_172">172</a></span></div>
+<h3>SALADS.</h3>
+
+<table summary="Contents: Salads" class="contents">
+<tr>
+	<td class="page" colspan="2" style="border-bottom: none; font-size: 0.8em;">PAGE</td>
+</tr>
+<tr>
+	<td>Mayonnaise Dressing, for Salads</td>
+	<td class="page"><a href="#MAYONNAISE_DRESSING">86</a></td>
+</tr>
+<tr>
+	<td>Cream Dressing, for Salads</td>
+	<td class="page"><a href="#CREAM_SALAD_DRESSING">86</a></td>
+</tr>
+<tr>
+	<td>French Dressing, for Salads</td>
+	<td class="page"><a href="#FRENCH_DRESSING">87</a></td>
+</tr>
+<tr>
+	<td>Tomato Ice Salad</td>
+	<td class="page"><a href="#TOMATO_ICE_SALAD">87</a></td>
+</tr>
+<tr>
+	<td>Tomato Jelly Salad</td>
+	<td class="page"><a href="#TOMATO_JELLY">87</a></td>
+</tr>
+<tr>
+	<td>Spaghettina and Celery Salad</td>
+	<td class="page"><a href="#SPAGHETTINA_AND_CELERY_SALAD">88</a></td>
+</tr>
+<tr>
+	<td>Salad of Fairy Rings and Puff Ball Mushrooms</td>
+	<td class="page"><a href="#SALAD_OF_FAIRY_RINGS_AND_PUFF_BALL_MUSHROOMS">88</a></td>
+</tr>
+<tr>
+	<td>Salad of Fresh Fruit</td>
+	<td class="page"><a href="#SALAD_OF_FRESH_FRUIT">88</a></td>
+</tr>
+<tr>
+	<td>Cucumber Jelly</td>
+	<td class="page"><a href="#CUCUMBER_JELLY">88</a></td>
+</tr>
+<tr>
+	<td>Walnut and Celery Salad</td>
+	<td class="page"><a href="#WALNUT_AND_CELERY_SALAD">89</a></td>
+</tr>
+<tr>
+	<td>Pineapple and Celery Salad</td>
+	<td class="page"><a href="#PINEAPPLE_AND_CELERY_SALAD">89</a></td>
+</tr>
+<tr>
+	<td>Fruit Salad</td>
+	<td class="page"><a href="#FRUIT_SALAD">90</a></td>
+</tr>
+<tr>
+	<td>Potato Salad</td>
+	<td class="page"><a href="#POTATO_SALAD">90</a></td>
+</tr>
+<tr>
+	<td>Tomatoes Stuffed with Celery</td>
+	<td class="page"><a href="#SALAD_OF_TOMATOES_STUFFED_WITH_CELERY">90</a></td>
+</tr>
+<tr>
+	<td>Celeriac and Lettuce Salad</td>
+	<td class="page"><a href="#CELERIAC_AND_LETTUCE_SALAD">91</a></td>
+</tr>
+<tr>
+	<td>Raw Jerusalem Artichokes and Lettuce Salad</td>
+	<td class="page"><a href="#RAW_JERUSALEM_ARTICHOKES_AND_LETTUCE_SALAD">91</a></td>
+</tr>
+<tr>
+	<td>Salad à la <ins title="Macedoine">Macédoine</ins></td>
+	<td class="page"><a href="#SALAD_A_LA_MACEDOINE">91</a></td>
+</tr>
+<tr>
+	<td>Asparagus Salad</td>
+	<td class="page"><a href="#ASPARAGUS_SALAD">91</a></td>
+</tr>
+<tr>
+	<td>Cucumber Salad</td>
+	<td class="page"><a href="#CUCUMBER_SALAD">91</a></td>
+</tr>
+<tr>
+	<td>Cold Slaw</td>
+	<td class="page"><a href="#COLD_SLAW">92</a></td>
+</tr>
+<tr>
+	<td>Tomato Salad</td>
+	<td class="page"><a href="#TOMATO_SALAD">92</a></td>
+</tr>
+<tr>
+	<td>Endive</td>
+	<td class="page"><a href="#ENDIVE">92</a></td>
+</tr>
+<tr>
+	<td>Egg Salad</td>
+	<td class="page"><a href="#EGG_SALAD">92</a></td>
+</tr>
+</table>
+
+
+<div class="new-h3"></div>
+<h3>FRUIT DESSERTS.</h3>
+
+<table summary="Contents: Fruit Desserts" class="contents">
+<tr>
+	<td class="page" colspan="2" style="border-bottom: none; font-size: 0.8em;">PAGE</td>
+</tr>
+<tr>
+	<td>Apple Betty</td>
+	<td class="page"><a href="#APPLE_BETTY">93</a></td>
+</tr>
+<tr>
+	<td>Apple Charlotte</td>
+	<td class="page"><a href="#APPLE_CHARLOTTE">93</a></td>
+</tr>
+<tr>
+	<td>Apple Croquettes</td>
+	<td class="page"><a href="#APPLE_CROQUETTES">93</a></td>
+</tr>
+<tr>
+	<td>Apple, Stewed Whole</td>
+	<td class="page"><a href="#APPLES_STEWED_WHOLE">94</a></td>
+</tr>
+<tr>
+	<td>Apple Soufflé</td>
+	<td class="page"><a href="#APPLE_SOUFFLE">94</a></td>
+</tr>
+<tr>
+	<td>Apple Custard, No. 1</td>
+	<td class="page"><a href="#APPLE_CUSTARD-1">95</a></td>
+</tr>
+<tr>
+	<td>Apple Custard, No. 2</td>
+	<td class="page"><a href="#APPLE_CUSTARD-2">95</a></td>
+</tr>
+<tr>
+	<td>Apple, Baked Dumplings of</td>
+	<td class="page"><a href="#BAKED_APPLE_DUMPLINGS">95</a></td>
+</tr>
+<tr>
+	<td>Apple Float</td>
+	<td class="page"><a href="#APPLE_FLOAT">96</a></td>
+</tr>
+<tr>
+	<td>Apple, Fried</td>
+	<td class="page"><a href="#APPLES_FRIED">96</a></td>
+</tr>
+<tr>
+	<td>Apple Marmalade</td>
+	<td class="page"><a href="#APPLE_MARMALADE">96</a></td>
+</tr>
+<tr>
+	<td>Apple Meringue</td>
+	<td class="page"><a href="#APPLE_MERINGUE">96</a></td>
+</tr>
+<tr>
+	<td>Apple Pudding, No. 1</td>
+	<td class="page"><a href="#APPLE_PUDDING-1">97</a></td>
+</tr>
+<tr>
+	<td>Apple Pudding, No. 2</td>
+	<td class="page"><a href="#APPLE_PUDDING-2">97</a></td>
+</tr>
+<tr>
+	<td>Apple, Stewed in Butter</td>
+	<td class="page"><a href="#APPLES_STEWED_IN_BUTTER">97</a></td>
+</tr>
+<tr>
+	<td>Apples, To Steam</td>
+	<td class="page"><a href="#TO_STEAM_APPLES">98</a></td>
+</tr>
+<tr>
+	<td>Apples, Scalloped</td>
+	<td class="page"><a href="#SCALLOPED_APPLES">98</a></td>
+</tr>
+<tr>
+	<td>Banana Fritters</td>
+	<td class="page"><a href="#BANANA_FRITTERS">98</a></td>
+</tr>
+<tr>
+	<td><span class="pagenum"><a name="Page_173">173</a></span>Cherry Cake (a Bavarian recipe)</td>
+	<td class="page"><a href="#BAVARIAN_CHERRY_CAKE">99</a></td>
+</tr>
+<tr>
+	<td>Cranberry Bavarian Cream</td>
+	<td class="page"><a href="#CRANBERRY_BAVARIAN_CREAM">99</a></td>
+</tr>
+<tr>
+	<td>Fresh Fruit, A Mould of</td>
+	<td class="page"><a href="#A_MOULD_OF_FRESH_FRUIT">100</a></td>
+</tr>
+<tr>
+	<td>Mixed Fruit, A Dessert of</td>
+	<td class="page"><a href="#A_DESSERT_OF_MIXED_FRUIT">100</a></td>
+</tr>
+<tr>
+	<td>Gooseberry Pudding</td>
+	<td class="page"><a href="#GOOSEBERRY_PUDDING">100</a></td>
+</tr>
+<tr>
+	<td>Pineapple Meringue</td>
+	<td class="page"><a href="#PINEAPPLE_MERINGUE">101</a></td>
+</tr>
+<tr>
+	<td>Prune Soufflé</td>
+	<td class="page"><a href="#PRUNE_SOUFFLE">101</a></td>
+</tr>
+<tr>
+	<td>Prunes, A Mould of</td>
+	<td class="page"><a href="#PRUNE_MOULD">101</a></td>
+</tr>
+<tr>
+	<td>Dried Figs, Stewed</td>
+	<td class="page"><a href="#STEWED_DRIED_FIGS">102</a></td>
+</tr>
+<tr>
+	<td>Rhubarb Meringue</td>
+	<td class="page"><a href="#RHUBARB_MERINGUE">102</a></td>
+</tr>
+<tr>
+	<td>Rhubarb, Scalloped</td>
+	<td class="page"><a href="#SCALLOPED_RHUBARB">102</a></td>
+</tr>
+<tr>
+	<td>Rice and Date Pudding</td>
+	<td class="page"><a href="#RICE_AND_DATE_PUDDING">103</a></td>
+</tr>
+<tr>
+	<td>Rice and Fig Pudding</td>
+	<td class="page"><a href="#RICE_AND_FIG_PUDDING">103</a></td>
+</tr>
+<tr>
+	<td>Rice and Raisin Pudding</td>
+	<td class="page"><a href="#RICE_AND_RAISIN_PUDDING">103</a></td>
+</tr>
+<tr>
+	<td>Rice and Prune Pudding</td>
+	<td class="page"><a href="#RICE_AND_PRUNE_PUDDING">103</a></td>
+</tr>
+<tr>
+	<td>Rice Flour Pudding</td>
+	<td class="page"><a href="#RICE_FLOUR_PUDDING">103</a></td>
+</tr>
+<tr>
+	<td>Rice Soufflé</td>
+	<td class="page"><a href="#RICE_SOUFFLE_COLD">104</a></td>
+</tr>
+<tr>
+	<td>Rice Pudding, No. 1</td>
+	<td class="page"><a href="#RICE_PUDDING-1">104</a></td>
+</tr>
+<tr>
+	<td>Rice Pudding, No. 2</td>
+	<td class="page"><a href="#RICE_PUDDING-2">105</a></td>
+</tr>
+<tr>
+	<td>Rice Omelet Soufflé</td>
+	<td class="page"><a href="#RICE_OMELETTE_SOUFFLE">105</a></td>
+</tr>
+<tr>
+	<td>Strawberry Shortcake, No. 1</td>
+	<td class="page"><a href="#STRAWBERRY_SHORTCAKE-1">105</a></td>
+</tr>
+<tr>
+	<td>Strawberry Shortcake, No. 2</td>
+	<td class="page"><a href="#STRAWBERRY_SHORTCAKE-2">106</a></td>
+</tr>
+<tr>
+	<td>Strawberries in Ladies' Locks</td>
+	<td class="page"><a href="#LADIES_LOCKS_FILLED_WITH_STRAWBERRIES">106</a></td>
+</tr>
+<tr>
+	<td>Strawberries Scalloped</td>
+	<td class="page"><a href="#STRAWBERRIES_SCALLOPED">106</a></td>
+</tr>
+<tr>
+	<td>Currant Pudding</td>
+	<td class="page"><a href="#CURRANT_PUDDING">107</a></td>
+</tr>
+<tr>
+	<td>Stewed Dates</td>
+	<td class="page"><a href="#STEWED_DATES">107</a></td>
+</tr>
+<tr>
+	<td>Stuffed Dates</td>
+	<td class="page"><a href="#STUFFED_DATES">107</a></td>
+</tr>
+<tr>
+	<td>Tapioca and Apple Pudding</td>
+	<td class="page"><a href="#TAPIOCA_AND_APPLE_PUDDING">107</a></td>
+</tr>
+<tr>
+	<td>Tapioca and Strawberry Jelly</td>
+	<td class="page"><a href="#TAPIOCA_AND_STRAWBERRY_JELLY">108</a></td>
+</tr>
+<tr>
+	<td>Tapioca and Raspberry Jelly</td>
+	<td class="page"><a href="#TAPIOCA_AND_RASPBERRY_JELLY">108</a></td>
+</tr>
+<tr>
+	<td>Tapioca and Currant Jelly</td>
+	<td class="page"><a href="#TAPIOCA_AND_CURRANT_JELLY">108</a></td>
+</tr>
+<tr>
+	<td>Pearl Sago and Fruit Jellies</td>
+	<td class="page"><a href="#PEARL_SAGO_AND_FRUIT_JELLIES">108</a></td>
+</tr>
+</table>
+
+
+<div class="new-h3"></div>
+<h3>DESSERTS. PUDDINGS.</h3>
+
+<table summary="Contents: Desserts. Puddings" class="contents">
+<tr>
+	<td class="page" colspan="2" style="border-bottom: none; font-size: 0.8em;">PAGE</td>
+</tr>
+<tr>
+	<td>Bread and Butter Pudding, No. 1</td>
+	<td class="page"><a href="#BREAD_AND_BUTTER_PUDDING-1">108</a></td>
+</tr>
+<tr>
+	<td>Bread and Butter Pudding, No. 2</td>
+	<td class="page"><a href="#BREAD_AND_BUTTER_PUDDING-2">109</a></td>
+</tr>
+<tr>
+	<td>Bread Custard</td>
+	<td class="page"><a href="#BREAD_CUSTARD">109</a></td>
+</tr>
+<tr>
+	<td>Fried Bread</td>
+	<td class="page"><a href="#FRIED_BREAD">109</a></td>
+</tr>
+<tr>
+	<td>Chocolate Cream</td>
+	<td class="page"><a href="#CHOCOLATE_CREAM">110</a></td>
+</tr>
+<tr>
+	<td>Chocolate Custard</td>
+	<td class="page"><a href="#CHOCOLATE_CUSTARD">110</a></td>
+</tr>
+<tr>
+	<td>Chocolate Pudding</td>
+	<td class="page"><a href="#CHOCOLATE_PUDDING">111</a></td>
+</tr>
+<tr>
+	<td>Cottage Pudding</td>
+	<td class="page"><a href="#COTTAGE_PUDDING">111</a></td>
+</tr>
+<tr>
+	<td>Caramel Custard, Baked</td>
+	<td class="page"><a href="#CARAMEL_CUSTARD_BAKED">111</a></td>
+</tr>
+<tr>
+	<td><span class="pagenum"><a name="Page_174">174</a></span>Soft-boiled Custard</td>
+	<td class="page"><a href="#SOFT-BOILED_CUSTARD">112</a></td>
+</tr>
+<tr>
+	<td>A Simple Dessert</td>
+	<td class="page"><a href="#A_SIMPLE_DESSERT">112</a></td>
+</tr>
+<tr>
+	<td>Ginger Cream</td>
+	<td class="page"><a href="#GINGER_CREAM">113</a></td>
+</tr>
+<tr>
+	<td>Graham Pudding</td>
+	<td class="page"><a href="#GRAHAM_PUDDING">113</a></td>
+</tr>
+<tr>
+	<td>Nalesneky (a Russian <ins title="recipe.)">recipe)</ins></td>
+	<td class="page"><a href="#NALESNEKY">113</a></td>
+</tr>
+<tr>
+	<td>Noodle Pudding</td>
+	<td class="page"><a href="#NOODLE_PUDDING">114</a></td>
+</tr>
+<tr>
+	<td>Paradise Pudding</td>
+	<td class="page"><a href="#PARADISE_PUDDING">114</a></td>
+</tr>
+<tr>
+	<td>Princess Pudding</td>
+	<td class="page"><a href="#PRINCESS_PUDDING">114</a></td>
+</tr>
+<tr>
+	<td>English Plum Pudding</td>
+	<td class="page"><a href="#ENGLISH_PLUM_PUDDING">115</a></td>
+</tr>
+<tr>
+	<td>Sago Soufflé</td>
+	<td class="page"><a href="#SAGO_SOUFFLE">115</a></td>
+</tr>
+<tr>
+	<td>Semoulina Pudding</td>
+	<td class="page"><a href="#SEMOULINA_PUDDING">116</a></td>
+</tr>
+<tr>
+	<td>Serniky (a Russian recipe)</td>
+	<td class="page"><a href="#SERNIKY">116</a></td>
+</tr>
+<tr>
+	<td>Steamed Pudding</td>
+	<td class="page"><a href="#STEAMED_PUDDING">116</a></td>
+</tr>
+<tr>
+	<td>Sponge Cake Meringue</td>
+	<td class="page"><a href="#SPONGE_CAKE_MERINGUE">117</a></td>
+</tr>
+<tr>
+	<td>Stale Cake Pudding</td>
+	<td class="page"><a href="#PUDDING_OF_STALE_CAKE">117</a></td>
+</tr>
+<tr>
+	<td>Baked Tapioca Pudding</td>
+	<td class="page"><a href="#BAKED_TAPIOCA_PUDDING">118</a></td>
+</tr>
+<tr>
+	<td>Tapioca Cream</td>
+	<td class="page"><a href="#TAPIOCA_CREAM">118</a></td>
+</tr>
+<tr>
+	<td>Steamed Rice</td>
+	<td class="page"><a href="#STEAMED_RICE">118</a></td>
+</tr>
+<tr>
+	<td>Rice Cake</td>
+	<td class="page"><a href="#RICE_CAKE">118</a></td>
+</tr>
+<tr>
+	<td>Brown Bread Pudding</td>
+	<td class="page"><a href="#BROWN_BREAD_PUDDING">119</a></td>
+</tr>
+</table>
+
+
+<div class="new-h3"></div>
+<h3>ICE CREAMS AND WATER ICES.</h3>
+
+<table summary="Contents: Ice Creams and Water Ices" class="contents">
+<tr>
+	<td class="page" colspan="2" style="border-bottom: none; font-size: 0.8em;">PAGE</td>
+</tr>
+<tr>
+	<td>Vanilla Ice Cream</td>
+	<td class="page"><a href="#VANILLA_ICE_CREAM">120</a></td>
+</tr>
+<tr>
+	<td>Coffee Ice Cream</td>
+	<td class="page"><a href="#COFFEE_ICE_CREAM">120</a></td>
+</tr>
+<tr>
+	<td>Strawberry Ice Cream</td>
+	<td class="page"><a href="#STRAWBERRY_ICE_CREAM">120</a></td>
+</tr>
+<tr>
+	<td>Raspberry Ice Cream</td>
+	<td class="page"><a href="#RASPBERRY_ICE_CREAM">120</a></td>
+</tr>
+<tr>
+	<td>Walnut Ice Cream</td>
+	<td class="page"><a href="#WALNUT_ICE_CREAM">120</a></td>
+</tr>
+<tr>
+	<td>Orange Ice Cream</td>
+	<td class="page"><a href="#ORANGE_ICE">121</a></td>
+</tr>
+<tr>
+	<td>Strawberry Water Ice</td>
+	<td class="page"><a href="#STRAWBERRY_ICE">121</a></td>
+</tr>
+<tr>
+	<td>White Currant Water Ice</td>
+	<td class="page"><a href="#WHITE_CURRANT_ICE">121</a></td>
+</tr>
+<tr>
+	<td>Pineapple Water Ice</td>
+	<td class="page"><a href="#PINEAPPLE_ICE">121</a></td>
+</tr>
+<tr>
+	<td>Lemon Water Ice</td>
+	<td class="page"><a href="#LEMON_ICE">121</a></td>
+</tr>
+<tr>
+	<td>Raspberry Water Ice</td>
+	<td class="page"><a href="#RASPBERRY_ICE">121</a></td>
+</tr>
+<tr>
+	<td>Frozen Pudding</td>
+	<td class="page"><a href="#FROZEN_PUDDING">122</a></td>
+</tr>
+<tr>
+	<td>Windsor Rock Punch</td>
+	<td class="page"><a href="#WINDSOR_ROCK_PUNCH">122</a></td>
+</tr>
+</table>
+
+
+<div class="new-h3"></div>
+<h3>CAKES.</h3>
+
+<table summary="Contents: Cakes" class="contents">
+<tr>
+	<td class="page" colspan="2" style="border-bottom: none; font-size: 0.8em;">PAGE</td>
+</tr>
+<tr>
+	<td>Cake Making</td>
+	<td class="page"><a href="#CAKE_MAKING">123</a></td>
+</tr>
+<tr>
+	<td>Angel Cake</td>
+	<td class="page"><a href="#ANGEL_CAKE">123</a></td>
+</tr>
+<tr>
+	<td>Berlinerkrands</td>
+	<td class="page"><a href="#BERLINERKRANDS">124</a></td>
+</tr>
+<tr>
+	<td>Blueberry Cake</td>
+	<td class="page"><a href="#BLUEBERRY_CAKE">124</a></td>
+</tr>
+<tr>
+	<td>Cinnamon Cake</td>
+	<td class="page"><a href="#CINNAMON_CAKE">124</a></td>
+</tr>
+<tr>
+	<td>Cream Puffs</td>
+	<td class="page"><a href="#CREAM_PUFFS">124</a></td>
+</tr>
+<tr>
+	<td>Lady Cake</td>
+	<td class="page"><a href="#LADY_CAKE">125</a></td>
+</tr>
+<tr>
+	<td><span class="pagenum"><a name="Page_175">175</a></span>Honey Cake (a Norwegian recipe)</td>
+	<td class="page"><a href="#HONEY_CAKE">125</a></td>
+</tr>
+<tr>
+	<td>Simple Fruit Cake</td>
+	<td class="page"><a href="#SIMPLE_FRUIT_CAKE">125</a></td>
+</tr>
+<tr>
+	<td>Bavarian Cake</td>
+	<td class="page"><a href="#BAVARIAN_CAKE">126</a></td>
+</tr>
+<tr>
+	<td>Pound Cake</td>
+	<td class="page"><a href="#POUND_CAKE">126</a></td>
+</tr>
+<tr>
+	<td>Sponge Cake, No. 1</td>
+	<td class="page"><a href="#SPONGE_CAKE-1">126</a></td>
+</tr>
+<tr>
+	<td>Sponge Cake, No. 2</td>
+	<td class="page"><a href="#SPONGE_CAKE-2">127</a></td>
+</tr>
+<tr>
+	<td>Corn Sponge Cake (a Spanish recipe)</td>
+	<td class="page"><a href="#CORN_SPONGE_CAKE">127</a></td>
+</tr>
+<tr>
+	<td>Spiced Gingerbread</td>
+	<td class="page"><a href="#SPICED_GINGERBREAD">127</a></td>
+</tr>
+<tr>
+	<td>Cream Gingerbread</td>
+	<td class="page"><a href="#CREAM_GINGERBREAD">128</a></td>
+</tr>
+<tr>
+	<td>Ginger Sponge Cake</td>
+	<td class="page"><a href="#GINGER_SPONGE_CAKE">128</a></td>
+</tr>
+<tr>
+	<td>Soft Gingerbread</td>
+	<td class="page"><a href="#SOFT_GINGERBREAD">128</a></td>
+</tr>
+<tr>
+	<td>Ginger Cakes</td>
+	<td class="page"><a href="#GINGER_CAKES">129</a></td>
+</tr>
+<tr>
+	<td>Ginger Snaps, No. 1</td>
+	<td class="page"><a href="#GINGER_SNAPS-1">129</a></td>
+</tr>
+<tr>
+	<td>Ginger Snaps, No. 2</td>
+	<td class="page"><a href="#GINGER_SNAPS-2">129</a></td>
+</tr>
+<tr>
+	<td>Hard Gingerbread</td>
+	<td class="page"><a href="#HARD_GINGERBREAD">129</a></td>
+</tr>
+<tr>
+	<td>Brandy Snaps</td>
+	<td class="page"><a href="#BRANDY_SNAPS">130</a></td>
+</tr>
+<tr>
+	<td>Pepper Nuts, No. 1</td>
+	<td class="page"><a href="#PEPPER_NUTS-1">130</a></td>
+</tr>
+<tr>
+	<td>Pepper Nuts, No. 2</td>
+	<td class="page"><a href="#PEPPER_NUTS-2">130</a></td>
+</tr>
+<tr>
+	<td>Tea Cakes</td>
+	<td class="page"><a href="#TEA_CAKES">130</a></td>
+</tr>
+<tr>
+	<td>Fig Cake</td>
+	<td class="page"><a href="#FIG_CAKE">131</a></td>
+</tr>
+<tr>
+	<td>Ginger Layer Cake</td>
+	<td class="page"><a href="#GINGER_LAYER_CAKE">131</a></td>
+</tr>
+<tr>
+	<td>Orange Cake</td>
+	<td class="page"><a href="#ORANGE_CAKE">132</a></td>
+</tr>
+<tr>
+	<td>Pineapple Cake</td>
+	<td class="page"><a href="#PINEAPPLE_CAKE">132</a></td>
+</tr>
+<tr>
+	<td>Chocolate Layer Cake</td>
+	<td class="page"><a href="#CHOCOLATE_LAYER_CAKE">133</a></td>
+</tr>
+<tr>
+	<td>Poor Man's Cake (a Norwegian recipe)</td>
+	<td class="page"><a href="#POOR_MANS_CAKE">133</a></td>
+</tr>
+<tr>
+	<td>Venison Cakes (a Norwegian recipe)</td>
+	<td class="page"><a href="#VENISON_CAKES">133</a></td>
+</tr>
+<tr>
+	<td>Seed Cakes</td>
+	<td class="page"><a href="#SEED_CAKES">134</a></td>
+</tr>
+<tr>
+	<td>Drop Cakes</td>
+	<td class="page"><a href="#DROP_CAKES">134</a></td>
+</tr>
+<tr>
+	<td>Lebkuchen</td>
+	<td class="page"><a href="#LEBKUCHEN">134</a></td>
+</tr>
+<tr>
+	<td>Macaroons (a Bavarian recipe)</td>
+	<td class="page"><a href="#MACAROONS">135</a></td>
+</tr>
+<tr>
+	<td>Chocolate Macaroons (a Bavarian recipe)</td>
+	<td class="page"><a href="#CHOCOLATE_MACAROONS">135</a></td>
+</tr>
+<tr>
+	<td>Soda Cakes</td>
+	<td class="page"><a href="#SODA_CAKES">135</a></td>
+</tr>
+<tr>
+	<td>Walnut Wafers</td>
+	<td class="page"><a href="#WALNUT_WAFERS">136</a></td>
+</tr>
+<tr>
+	<td>Jode Cakes</td>
+	<td class="page"><a href="#JODE_CAKES">136</a></td>
+</tr>
+<tr>
+	<td>Frosting</td>
+	<td class="page"><a href="#FROSTING">136</a></td>
+</tr>
+<tr>
+	<td>Boiled Icing</td>
+	<td class="page"><a href="#BOILED_ICING">136</a></td>
+</tr>
+</table>
+
+
+<div class="new-h3"></div>
+<h3>PIES.</h3>
+
+<table summary="Contents: Pies" class="contents">
+<tr>
+	<td class="page" colspan="2" style="border-bottom: none; font-size: 0.8em;">PAGE</td>
+</tr>
+<tr>
+	<td>Plain Pastry</td>
+	<td class="page"><a href="#PLAIN_PASTRY">137</a></td>
+</tr>
+<tr>
+	<td>Puff Paste</td>
+	<td class="page"><a href="#PUFF_PASTE">137</a></td>
+</tr>
+<tr>
+	<td>One Squash or Pumpkin Pie, To Make</td>
+	<td class="page"><a href="#TO_MAKE_ONE_SQUASH_OR_PUMPKIN_PIE">138</a></td>
+</tr>
+<tr>
+	<td>Sweet Rissoles</td>
+	<td class="page"><a href="#SWEET_RISSOLES">138</a></td>
+</tr>
+<tr>
+	<td>Richmond Maids of Honor</td>
+	<td class="page"><a href="#RICHMOND_MAIDS_OF_HONOR">138</a></td>
+</tr>
+<tr>
+	<td><span class="pagenum"><a name="Page_176">176</a></span>Cheese Cakes</td>
+	<td class="page"><a href="#CHEESE_CAKES">139</a></td>
+</tr>
+<tr>
+	<td>Cocoanut Pie</td>
+	<td class="page"><a href="#COCOANUT_PIE">139</a></td>
+</tr>
+<tr>
+	<td>Lemon Pie</td>
+	<td class="page"><a href="#LEMON_PIE">139</a></td>
+</tr>
+<tr>
+	<td>Mince Meat</td>
+	<td class="page"><a href="#MINCE_MEAT">140</a></td>
+</tr>
+</table>
+
+
+<div class="new-h3"></div>
+<h3>CANDIES.</h3>
+
+<table summary="Contents: Candies" class="contents">
+<tr>
+	<td class="page" colspan="2" style="border-bottom: none; font-size: 0.8em;">PAGE</td>
+</tr>
+<tr>
+	<td>Chocolate Caramels, No. 1</td>
+	<td class="page"><a href="#CHOCOLATE_CARAMELS-1">141</a></td>
+</tr>
+<tr>
+	<td>Chocolate Caramels, No. 2</td>
+	<td class="page"><a href="#CHOCOLATE_CARAMELS-2">141</a></td>
+</tr>
+<tr>
+	<td>Chocolate Caramels, No. 3</td>
+	<td class="page"><a href="#CHOCOLATE_CARAMELS-3">141</a></td>
+</tr>
+<tr>
+	<td>Chocolate Cream Peppermints</td>
+	<td class="page"><a href="#CHOCOLATE_CREAM_PEPPERMINTS">141</a></td>
+</tr>
+<tr>
+	<td>Candy, To Pull</td>
+	<td class="page"><a href="#CANDY">142</a></td>
+</tr>
+<tr>
+	<td>Chestnuts, Glacé</td>
+	<td class="page"><a href="#CHESTNUTS_GLACE">142</a></td>
+</tr>
+<tr>
+	<td>Cocoanut Cakes</td>
+	<td class="page"><a href="#COCOANUT_CAKES">143</a></td>
+</tr>
+<tr>
+	<td>Hoarhound Candy</td>
+	<td class="page"><a href="#HOARHOUND_CANDY">143</a></td>
+</tr>
+<tr>
+	<td>Marshmallows</td>
+	<td class="page"><a href="#MARSHMALLOWS">143</a></td>
+</tr>
+<tr>
+	<td>Nougat</td>
+	<td class="page"><a href="#NOUGAT">144</a></td>
+</tr>
+<tr>
+	<td>Panoche (a Spanish recipe)</td>
+	<td class="page"><a href="#PANOCHE">144</a></td>
+</tr>
+<tr>
+	<td>Peppermint Drops</td>
+	<td class="page"><a href="#PEPPERMINT_DROPS">144</a></td>
+</tr>
+<tr>
+	<td>Pralines</td>
+	<td class="page"><a href="#PRALINES">144</a></td>
+</tr>
+<tr>
+	<td>Vassar Fudge</td>
+	<td class="page"><a href="#VASSAR_FUDGE">145</a></td>
+</tr>
+</table>
+
+
+<div class="new-h3"></div>
+<h3>PRESERVES.</h3>
+
+<table summary="Contents: Preserves" class="contents">
+<tr>
+	<td class="page" colspan="2" style="border-bottom: none; font-size: 0.8em;">PAGE</td>
+</tr>
+<tr>
+	<td>Mixed Fruits</td>
+	<td class="page"><a href="#PRESERVE_OF_MIXED_FRUITS">146</a></td>
+</tr>
+<tr>
+	<td>Red Currant Jam</td>
+	<td class="page"><a href="#RED_CURRANT_JAM">146</a></td>
+</tr>
+<tr>
+	<td>Red Currant Jelly</td>
+	<td class="page"><a href="#RED_CURRANT_JELLY">146</a></td>
+</tr>
+<tr>
+	<td>Red Currant Syrup</td>
+	<td class="page"><a href="#RED_CURRANT_SYRUP">147</a></td>
+</tr>
+<tr>
+	<td>Black Currant Syrup</td>
+	<td class="page"><a href="#BLACK_CURRANT_SYRUP">147</a></td>
+</tr>
+<tr>
+	<td>Cranberry Jam</td>
+	<td class="page"><a href="#CRANBERRY_JAM">147</a></td>
+</tr>
+<tr>
+	<td>Gooseberry Jelly</td>
+	<td class="page"><a href="#GOOSEBERRY_JELLY">147</a></td>
+</tr>
+<tr>
+	<td>Gooseberry Jam</td>
+	<td class="page"><a href="#GOOSEBERRY_JAM">148</a></td>
+</tr>
+<tr>
+	<td>Grape Jam</td>
+	<td class="page"><a href="#GRAPE_JAM">148</a></td>
+</tr>
+<tr>
+	<td>Pineapple Jam</td>
+	<td class="page"><a href="#PINEAPPLE_JAM">148</a></td>
+</tr>
+<tr>
+	<td>Raspberry or Strawberry Jam</td>
+	<td class="page"><a href="#RASPBERRY_OR_STRAWBERRY_JAM">148</a></td>
+</tr>
+<tr>
+	<td>Orange Marmalade</td>
+	<td class="page"><a href="#ORANGE_MARMALADE">148</a></td>
+</tr>
+<tr>
+	<td>Pumpkin Chips</td>
+	<td class="page"><a href="#PUMPKIN_CHIPS">149</a></td>
+</tr>
+</table>
+
+
+<div class="new-h3"></div>
+<h3>PICKLES, SAUCES, Etc.</h3>
+
+<table summary="Contents: Pickles, Sauces, etc." class="contents">
+<tr>
+	<td class="page" colspan="2" style="border-bottom: none; font-size: 0.8em;">PAGE</td>
+</tr>
+<tr>
+	<td>Ripe Cucumber Pickle</td>
+	<td class="page"><a href="#RIPE_CUCUMBER_PICKLE">150</a></td>
+</tr>
+<tr>
+	<td>Sweet Pickled Peaches</td>
+	<td class="page"><a href="#SWEET_PICKLED_PEACHES">150</a></td>
+</tr>
+<tr>
+	<td>Sweet Pickled Plums</td>
+	<td class="page"><a href="#SWEET_PICKLED_PLUMS">150</a></td>
+</tr>
+<tr>
+	<td>Spiced Currants</td>
+	<td class="page"><a href="#SPICED_CURRANTS">150</a></td>
+</tr>
+<tr>
+	<td>Chili Sauce</td>
+	<td class="page"><a href="#CHILI_SAUCE">151</a></td>
+</tr>
+<tr>
+	<td>Chili Pepper Sauce</td>
+	<td class="page"><a href="#CHILI_PEPPER_SAUCE">151</a></td>
+</tr>
+<tr>
+	<td><span class="pagenum"><a name="Page_177">177</a></span>Mustard Pickles</td>
+	<td class="page"><a href="#MUSTARD_PICKLES">151</a></td>
+</tr>
+<tr>
+	<td>Ripe Tomato Pickle</td>
+	<td class="page"><a href="#RIPE_TOMATO_PICKLE">152</a></td>
+</tr>
+<tr>
+	<td>Green Tomato Pickle</td>
+	<td class="page"><a href="#GREEN_TOMATO_PICKLES">152</a></td>
+</tr>
+<tr>
+	<td>Gooseberry Catsup</td>
+	<td class="page"><a href="#GOOSEBERRY_CATSUP">153</a></td>
+</tr>
+<tr>
+	<td>Raspberry Vinegar</td>
+	<td class="page"><a href="#RASPBERRY_VINEGAR">153</a></td>
+</tr>
+</table>
+
+
+<div class="new-h3"></div>
+<h3>SWEET SAUCES.</h3>
+
+<table summary="Contents: Sweet Sauces" class="contents">
+<tr>
+	<td class="page" colspan="2" style="border-bottom: none; font-size: 0.8em;">PAGE</td>
+</tr>
+<tr>
+	<td>Fruit Sauce</td>
+	<td class="page"><a href="#FRUIT_SAUCE">154</a></td>
+</tr>
+<tr>
+	<td>Fresh Fruit Sauce</td>
+	<td class="page"><a href="#FRESH_FRUIT_SAUCE">154</a></td>
+</tr>
+<tr>
+	<td>Orange Sauce</td>
+	<td class="page"><a href="#ORANGE_SAUCE">154</a></td>
+</tr>
+<tr>
+	<td>Banana Sauce</td>
+	<td class="page"><a href="#BANANA_SAUCE">154</a></td>
+</tr>
+<tr>
+	<td>Foaming Sauce</td>
+	<td class="page"><a href="#FOAMING_SAUCE">154</a></td>
+</tr>
+<tr>
+	<td>Hard Sauce</td>
+	<td class="page"><a href="#HARD_SAUCE">155</a></td>
+</tr>
+<tr>
+	<td>Southern Sauce</td>
+	<td class="page"><a href="#SOUTHERN_SAUCE">155</a></td>
+</tr>
+<tr>
+	<td>Vanilla Sauce</td>
+	<td class="page"><a href="#VANILLA_SAUCE">155</a></td>
+</tr>
+<tr>
+	<td>Sauce for Noodle Pudding</td>
+	<td class="page"><a href="#SAUCE_FOR_NOODLE_PUDDING">155</a></td>
+</tr>
+<tr>
+	<td>Maple Syrup Sauce</td>
+	<td class="page"><a href="#MAPLE_SYRUP_SAUCE">155</a></td>
+</tr>
+</table>
+
+
+<div class="new-h3"></div>
+<h3>SAVORY SAUCES.</h3>
+
+<table summary="Contents: Savory Sauces" class="contents">
+<tr>
+	<td class="page" colspan="2" style="border-bottom: none; font-size: 0.8em;">PAGE</td>
+</tr>
+<tr>
+	<td>Vegetable Stock for Sauces</td>
+	<td class="page"><a href="#VEGETABLE_STOCK_FOR_SAUCES">156</a></td>
+</tr>
+<tr>
+	<td>Coloring for Sauces, Soups, etc.</td>
+	<td class="page"><a href="#COLORING_FOR_SAUCES_SOUPS_Etc">156</a></td>
+</tr>
+<tr>
+	<td>Olive Sauce</td>
+	<td class="page"><a href="#OLIVE_SAUCE">156</a></td>
+</tr>
+<tr>
+	<td>Sauce Hollandaise</td>
+	<td class="page"><a href="#SAUCE_HOLLANDAISE">157</a></td>
+</tr>
+<tr>
+	<td>Drawn Butter or Cream Sauce</td>
+	<td class="page"><a href="#DRAWN_BUTTER_OR_CREAM_SAUCE">157</a></td>
+</tr>
+<tr>
+	<td>Curry Sauce</td>
+	<td class="page"><a href="#CURRY_SAUCE">157</a></td>
+</tr>
+<tr>
+	<td>Cheese Sauce</td>
+	<td class="page"><a href="#CHEESE_SAUCE">157</a></td>
+</tr>
+<tr>
+	<td>Tomato Sauce</td>
+	<td class="page"><a href="#TOMATO_SAUCE">158</a></td>
+</tr>
+<tr>
+	<td>Sauce Tartare</td>
+	<td class="page"><a href="#SAUCE_TARTARE">158</a></td>
+</tr>
+<tr>
+	<td>Sauce Piquante</td>
+	<td class="page"><a href="#SAUCE_PIQUANTE">158</a></td>
+</tr>
+</table>
+
+
+<div class="new-h3"></div>
+<h3>SANDWICHES.</h3>
+
+<table summary="Contents: Sandwiches" class="contents">
+<tr>
+	<td class="page" colspan="2" style="border-bottom: none; font-size: 0.8em;">PAGE</td>
+</tr>
+<tr>
+	<td>Cheese Sandwiches</td>
+	<td class="page"><a href="#CHEESE_SANDWICHES">159</a></td>
+</tr>
+<tr>
+	<td>Celery Sandwiches</td>
+	<td class="page"><a href="#CELERY_SANDWICHES">159</a></td>
+</tr>
+<tr>
+	<td>Nut and Cream Cheese Sandwiches</td>
+	<td class="page"><a href="#NUT_AND_CREAM_CHEESE_SANDWICHES">159</a></td>
+</tr>
+<tr>
+	<td>Nut Sandwiches</td>
+	<td class="page"><a href="#NUT_SANDWICHES">160</a></td>
+</tr>
+<tr>
+	<td>Whole Wheat Bread and Peanut Sandwiches</td>
+	<td class="page"><a href="#WHOLE_WHEAT_BREAD_AND_PEANUT_SANDWICHES">160</a></td>
+</tr>
+<tr>
+	<td>Olive Sandwiches</td>
+	<td class="page"><a href="#OLIVE_SANDWICHES">160</a></td>
+</tr>
+</table>
+
+
+<div class="new-h3"></div>
+<h3>SUNDRIES.</h3>
+
+<table summary="Contents: Sundries" class="contents">
+<tr>
+	<td class="page" colspan="2" style="border-bottom: none; font-size: 0.8em;">PAGE</td>
+</tr>
+<tr>
+	<td>Crackers and Cheese, Toasted</td>
+	<td class="page"><a href="#CRACKERS_AND_CHEESE_TOASTED">161</a></td>
+</tr>
+<tr>
+	<td>Crackers with Cream Cheese and Guava Jelly</td>
+	<td class="page"><a href="#CRACKERS_WITH_CREAM_CHEESE_AND_GUAVA_JELLY">161</a></td>
+</tr>
+<tr>
+	<td>Welsh Rarebit</td>
+	<td class="page"><a href="#WELSH_RAREBIT">161</a></td>
+</tr>
+<tr>
+	<td>Cheese Soufflé</td>
+	<td class="page"><a href="#CHEESE_SOUFFLE">161</a></td>
+</tr>
+<tr>
+	<td>Cheese Straws</td>
+	<td class="page"><a href="#CHEESE_STRAWS">161</a></td>
+</tr>
+<tr>
+	<td><span class="pagenum"><a name="Page_178">178</a></span>Pâte à Chou, for Soups</td>
+	<td class="page"><a href="#PATE_A_CHOU_FOR_SOUPS">162</a></td>
+</tr>
+<tr>
+	<td>A Filling for Patties</td>
+	<td class="page"><a href="#A_FILLING_FOR_PATTIES">162</a></td>
+</tr>
+<tr>
+	<td>Gruel of Kernel Flour or Middlings</td>
+	<td class="page"><a href="#GRUEL_OF_KERNEL_FLOUR_OR_MIDDLINGS">162</a></td>
+</tr>
+<tr>
+	<td>Koumyss</td>
+	<td class="page"><a href="#KOUMYSS">163</a></td>
+</tr>
+<tr>
+	<td>Home-made Baking Powder</td>
+	<td class="page"><a href="#HOME-MADE_BAKING_POWDER">163</a></td>
+</tr>
+<tr>
+	<td>Vanilla Extract</td>
+	<td class="page"><a href="#VANILLA_EXTRACT">163</a></td>
+</tr>
+<tr>
+	<td>Vanilla Sugar</td>
+	<td class="page"><a href="#VANILLA_SUGAR">163</a></td>
+</tr>
+<tr>
+	<td>Spinach, for Coloring</td>
+	<td class="page"><a href="#SPINACH_FOR_COLORING">164</a></td>
+</tr>
+<tr>
+	<td>Tomato Paste, for Sandwiches</td>
+	<td class="page"><a href="#TOMATO_PASTE_FOR_SANDWICHES">164</a></td>
+</tr>
+<tr>
+	<td>Cheese Paste, for Sandwiches</td>
+	<td class="page"><a href="#CHEESE_PASTE_FOR_SANDWICHES">164</a></td>
+</tr>
+</table>
+
+
+<div class="new-h3"></div>
+<h3>MISCELLANEOUS RECIPES.</h3>
+
+<table summary="Contents: Miscellaneous Recipes" class="contents">
+<tr>
+	<td class="page" colspan="2" style="border-bottom: none; font-size: 0.8em;">PAGE</td>
+</tr>
+<tr>
+	<td>Tooth Powder</td>
+	<td class="page"><a href="#TOOTH_POWDER">165</a></td>
+</tr>
+<tr>
+	<td>Japanese Cream</td>
+	<td class="page"><a href="#JAPANESE_CREAM">165</a></td>
+</tr>
+<tr>
+	<td>Orange Flower Lotion, for the Complexion</td>
+	<td class="page"><a href="#ORANGE_FLOWER_LOTION_FOR_THE_COMPLEXION">165</a></td>
+</tr>
+<tr>
+	<td>Bay Rum</td>
+	<td class="page"><a href="#BAY_RUM">165</a></td>
+</tr>
+<tr>
+	<td>Fine Lavender Water</td>
+	<td class="page"><a href="#FINE_LAVENDER_WATER">166</a></td>
+</tr>
+<tr>
+	<td>Good Hard Soap</td>
+	<td class="page"><a href="#GOOD_HARD_SOAP">166</a></td>
+</tr>
+<tr>
+	<td>Polish for Hard or Stained Wood Floors</td>
+	<td class="page"><a href="#POLISH_FOR_HARD_OR_STAINED_WOOD_FLOORS">166</a></td>
+</tr>
+</table>
+
+<div class="figcenter" style="width: 136px;">
+<img src="images/p0178-image.png" width="136" height="71" alt="" title="" />
+</div>
+
+<div class="footnotes">
+<div class="footnote"><p><a name="Footnote_1_1" href="#FNanchor_1_1" class="label">[1]</a> Imputed to Pythagoras.</p></div>
+
+<div class="footnote"><p><a name="Footnote_2_2" href="#FNanchor_2_2" class="label">[2]</a> We have as yet in this country no substitute for animal gelatine. I
+have experimented with carrageen or Irish moss and the Sea-moss
+Farine preparation, and find them unsatisfactory. It is impossible
+to make a clear jelly with them, and by soaking in water to destroy the
+sea flavor, the solidifying property is lost. In England they have a vegetable
+gelatine (Agar Agar) which makes, I am told, a clear, sparkling
+jelly, and is said not to be expensive. I trust that before many months
+it may be obtainable here. I have ventured, therefore, to give a few
+recipes where gelatine is used, knowing that there will be something to
+replace it. Groult's tapioca and potato flour are said to be unadulterated,
+and with fresh fruit juices make nice and wholesome desserts, especially
+for children. These preparations are made in France, and put up
+in half-pound packages, and sold by all of our leading grocers.</p></div>
+
+<div class="footnote"><p><a name="Footnote_3_3" href="#FNanchor_3_3" class="label">[3]</a> This jelly may be colored a delicate green by using extract of
+spinach (see <a href="#SPINACH_FOR_COLORING">recipe</a>, <a href="#Page_164">page 164</a>). Its appearance is much improved
+thereby.</p></div>
+</div>
+
+
+
+
+
+
+
+
+<pre>
+
+
+
+
+
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+</pre>
+
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@@ -0,0 +1,6797 @@
+Project Gutenberg's The Golden Age Cook Book, by Henrietta Latham Dwight
+
+This eBook is for the use of anyone anywhere at no cost and with
+almost no restrictions whatsoever.  You may copy it, give it away or
+re-use it under the terms of the Project Gutenberg License included
+with this eBook or online at www.gutenberg.org
+
+
+Title: The Golden Age Cook Book
+
+Author: Henrietta Latham Dwight
+
+Release Date: August 7, 2008 [EBook #26209]
+
+Language: English
+
+Character set encoding: ASCII
+
+*** START OF THIS PROJECT GUTENBERG EBOOK THE GOLDEN AGE COOK BOOK ***
+
+
+
+
+Produced by Colin Bell, Jana Srna and the Online Distributed
+Proofreading Team at http://www.pgdp.net (This file was
+produced from images generously made available by The
+Internet Archive/Canadian Libraries)
+
+
+
+
+
+
+  [ Transcriber's Note:
+    Inconsistent spellings (especially in the table of contents) have
+    been retained as in the original. Corrections of spelling and
+    punctuation are listed at the end of this file.
+  ]
+
+
+
+
+                                  THE
+
+                               GOLDEN AGE
+
+                               COOK BOOK.
+
+
+
+                        HENRIETTA LATHAM DWIGHT.
+
+
+
+                               NEW YORK:
+                    THE ALLIANCE PUBLISHING COMPANY,
+                            "LIFE" BUILDING,
+                                 1898.
+
+
+
+
+                         Copyrighted, 1898, by
+                        HENRIETTA LATHAM DWIGHT.
+
+                    PRESS OF THE PLIMPTON MFG. CO.,
+                            HARTFORD, CONN.
+
+
+
+
+                              Dedication.
+
+
+              TO ALL WHO ARE STRIVING TO FOLLOW THE GOLDEN
+                 RULE, "TO DO UNTO OTHERS AS THEY WOULD
+                  HAVE OTHERS DO UNTO THEM," AND THUS
+                    EXPRESS IN THEIR EVERY-DAY LIFE
+                       THE CHRIST IDEAL WRITTEN
+                         WITHIN, IN THEIR OWN
+                           SOULS, THIS BOOK
+                                  IS
+
+                       Affectionately Inscribed.
+
+
+
+
+And God said, Behold, I have given you every herb bearing seed, which is
+upon the face of all the earth, and every tree, in the which is the
+fruit of a tree yielding seed; to you it shall be for meat. And to every
+beast of the earth, and to every fowl of the air, and to every thing
+that creepeth upon the earth, wherein there is life, I have given every
+green herb for meat: and it was so.--Genesis i., 29, 30.
+
+Thou shalt not kill.--Exodus xx., 13.
+
+For that which befalleth the sons of men befalleth beasts; even one
+thing befalleth them: as the one dieth, so dieth the other; yea, they
+have all one breath; so that a man hath no preeminence above a beast:
+for all is vanity. All go unto one place; all are of the dust, and all
+turn to dust again. Who knoweth the spirit of man that goeth upward, and
+the spirit of the beast that goeth downward to the earth?--Ecclesiastes
+iii., 19, 20, 21.
+
+He that killeth an ox is as if he slew a man.--Isaiah lxvi., 3.
+
+Then said Daniel to Melzar [the steward], whom the prince of the eunuchs
+had set over Daniel, Hananiah, Mishael, and Azariah: Prove thy servants,
+I beseech thee, ten days; and let them give us pulse to eat, and water
+to drink. Then let our countenances be looked upon before thee, and the
+countenance of the children that eat of the portion of the king's meat:
+and as thou seest, deal with thy servants. So he consented to them in
+this matter, and proved them ten days. And at the end of ten days their
+countenances appeared fairer and fatter in flesh than all the children
+which did eat the portion of the king's meat.--Daniel i., 11 to 17.
+
+
+
+
+PREFACE.
+
+
+I send this little book out into the world, first, to aid those who,
+having decided to adopt a bloodless diet, are still asking how they can
+be nourished without flesh; second, in the hope of gaining something
+further to protect "the speechless ones" who, having come down through
+the centuries under "the dominion of man," have in their eyes the mute,
+appealing look of the helpless and oppressed. Their eloquent silence
+should not ask our sympathy and aid in vain; they have a right, as our
+humble brothers, to our loving care and protection, and to demand
+justice and pity at our hands; and, as a part of the One Life, to--
+
+    "life, which all can take but none can give;
+     Life, which all creatures love and strive to keep;
+     Wonderful, dear, and pleasant unto each,
+     Even to the meanest; yea, a boon to all
+     Where pity is, for pity makes the world
+     Soft to the weak and noble for the strong.
+     Unto the dumb lips of the flock he lent
+     Sad, pleading words, showing how man, who prays
+     For mercy to the gods, is merciless,
+     Being as god to those; albeit all life
+     Is linked and kin, and what we slay have given
+     Meek tribute of their milk and wool, and set
+     Fast trust upon the hands which murder them."
+
+If the cruelty and injustice to animals are nothing to us, we have still
+another argument to offer--the brutalization of the men who slaughter
+that we may eat flesh. Mrs. Besant, in "Why I Am a Food Reformer," says:
+
+"Lately I have been in the city of Chicago--one of the greatest
+slaughter-houses of the world--where the slaughter-men, who are employed
+from early morn till late at night in the killing of thousands of these
+hapless creatures, are made a class _practically apart from their
+fellow-men_; they are marked out by the police _as the most dangerous
+part of the community_; amongst them are committed most crimes of
+violence, and the most ready use of the knife is found. One day I was
+speaking to an authority on this subject, and I asked him how it was
+that he knew so decidedly that most of the murders and the crimes with
+the knife were perpetrated by that particular class of men, and his
+answer was suggestive, although horrible. He said: 'There is a peculiar
+turn of the knife which men learn to use in the slaughter-house, for, as
+the living creatures are brought to them by machinery, these men slit
+their throats as they pass by. That twist of the wrist is the
+characteristic of most crimes with the knife committed amongst our
+Chicago population.' That struck me at once as both a horrible and
+significant fact. _What right have people to condemn other men to a
+trade that makes them so readily take to the knife in anger; which marks
+them out as specially brutalized--brutes amongst their fellow-men?_
+Being constantly in the sight and the smell of blood, their whole nature
+is coarsened; accustomed to kill thousands of creatures, they lose all
+sense of reverence for sentient life, they grow indifferent to the
+suffering they continually see around them; accustomed to inflict pain,
+they grow callous to the sight of pain; accustomed to kill swiftly, and
+sometimes not even waiting until the creature is dead before the skin is
+stripped from it, their nerves become coarsened, hardened, and
+brutalized, and they are less men as men because they are slaughterers
+of animals. _And everyone who eats flesh meat has part in that
+brutalization; everyone who uses what they provide is guilty of this
+degradation of his fellow-men._
+
+"If I may not appeal to you in the name of the animals--if under
+mistaken views you regard animals as not sharing _your kind of
+life_--then I appeal to you in the name of _human brotherhood_, and
+remind you of your duty to your fellow-men, your duty to your nation,
+which must be built up partly of the children of those who
+slaughter--who physically inherit the very signs of this brutalizing
+occupation. I ask you to recognize your duty as men and women who should
+_raise_ the Race, not _degrade_ it; who should try to make it _divine_,
+not _brutal_; who should try to make it _pure_, not _foul_; and
+therefore, in the name of Human Brotherhood, I appeal to you to leave
+your own tables free from the stain of blood and your consciences free
+from the degradation of your fellow-men."
+
+That flesh-eating is not necessary to the perfect health of man is
+attested by many scientists. The following testimonies from some very
+prominent physiologists and anatomists may prove interesting:
+
+Sir Charles Bell, F. R. S.: "It is, I think, not going too far to say
+that every fact connected with the human organization goes to prove that
+man was originally formed a frugivorous animal. This opinion is
+principally derived from the formation of his teeth and digestive
+organs, as well as from the character of his skin and the general
+structure of his limbs."
+
+Sylvester Graham, M. D.: "Comparative anatomy proves that man is
+naturally a frugivorous animal, formed to subsist upon fruits, seeds,
+and farinaceous vegetables."
+
+Professor Wm. Lawrence, F. R. S.: "The teeth of man have not the
+slightest resemblance to those of carnivorous animals; and, whether we
+consider the teeth, jaws, or digestive organs, the human structure
+closely resembles that of the frugivorous animals."
+
+Dr. Jozef Drzewiecki: "There is no doubt that fruit and vegetable food
+purifies the blood, while meat inflames and is the source of many
+diseases, which are the punishment for breaking the natural law and
+command."
+
+Professor Vogt: "The vegetarian diet is the most beneficial and
+agreeable to our organs, as it contains the greatest amount of carbon
+hydrates and the best proportion of albumen."
+
+Sir Henry Thompson, M. D., F. R. C. S.: "It is a vulgar error to regard
+meat in any form as necessary to life. All that is necessary to the
+human body can be supplied by the vegetable kingdom.... The vegetarian
+can extract from his food all the principles necessary for the growth
+and support of the body, as well as for the production of heat and
+force. It must be admitted as a fact beyond all question that some
+persons are stronger and more healthy who live on that food. I know how
+much of the prevailing meat diet is not merely a wasteful extravagance,
+but a source of serious evil to the consumer."
+
+The following special cablegram from London to the New York "Sun," July
+3d, 1898, contains a practical illustration of the superiority of a
+vegetable diet:
+
+"The vegetarians are making a great ado over the triumph of their theory
+in the long-distance test of walking endurance, seventy miles, in
+Germany, this week. The twenty-two starters included eight vegetarians.
+The distance had to be covered within eighteen hours. The first six to
+arrive were vegetarians, the first finishing in 14 1/4 hours, the second
+in 14 1/2, the third in 15 1/2, the fourth in 16, the fifth in 16 1/2, and the
+sixth in 17 1/2. The last two vegetarians missed their way and walked five
+miles more. All reached the goal in splendid condition. Not till one
+hour after the last vegetarian did the first meat-eater appear,
+completely exhausted. He was the only one. Others dropped off after
+thirty-five miles."
+
+There is no question of the great economy of vegetarianism. Dr. Alcott,
+in "Arguments for Vegetarianism," says:
+
+"Twenty-two acres of land are needed to sustain one man on fresh meat.
+Under wheat that land will feed forty-two people; under oats,
+eighty-eight; under potatoes, maize, or rice, one hundred and
+seventy-six; under the banana, over six thousand. The crowded nations of
+the future must abandon flesh-eating for a diet that will feed more than
+tenfold people by the same soil, expense and labor. How rich men will be
+when they cease to toll for flesh-meat, alcohol, drugs, sickness, and
+war!"
+
+    "Suffer the ox to plough, and impute his death to age and Nature's
+        hand.
+    Let the sheep continue to yield us sheltering wool, and the goats
+        the produce of their loaded udders.
+    Banish from among you nets and snares and painful artifices,
+    Conspire no longer against the birds, nor scare the meek deer, nor
+        hide with fraud the crooked hook; ....
+    But let your mouths be empty of blood, and satisfied with pure and
+        natural repasts."[1]
+
+  [1] Imputed to Pythagoras.
+
+
+
+
+                           COMPARATIVE TABLES
+                                   OF
+                          Vegetable and Animal
+                                 FOODS.
+
+
+                             IN 100 PARTS.
+
+=====================+=============+=================+=========+========
+                     | Nitrogenous | Hydro-carbonate | Saline  | Water.
+                     |   Matter.   |     Matter.     | Matter. |
+---------------------+-------------+-----------------+---------+--------
+ Lean beef           |    19.3     |       3.6       |   5.1   | 72.0
+---------------------+-------------+-----------------+---------+--------
+ Fat beef            |    14.8     |      29.8       |   4.4   | 51.0
+---------------------+-------------+-----------------+---------+--------
+ Lean mutton         |    18.3     |       4.9       |   4.8   | 72.0
+---------------------+-------------+-----------------+---------+--------
+ Fat mutton          |    12.4     |      31.1       |   3.5   | 53.0
+---------------------+-------------+-----------------+---------+--------
+ Veal                |    16.5     |      15.8       |   4.7   | 63.0
+---------------------+-------------+-----------------+---------+--------
+ Fat pork            |     9.8     |      48.9       |   2.3   | 39.0
+---------------------+-------------+-----------------+---------+--------
+ Dried ham           |     8.8     |      73.3       |   2.9   | 15.0
+---------------------+-------------+-----------------+---------+--------
+ Tripe               |    13.2     |      16.4       |   2.4   | 68.0
+---------------------+-------------+-----------------+---------+--------
+ White fish          |    18.1     |       2.9       |   1.0   | 78.0
+---------------------+-------------+-----------------+---------+--------
+ Red fish (salmon)   |    16.1     |       5.5       |   1.4   | 77.0
+---------------------+-------------+-----------------+---------+--------
+ Oysters             |    14.010   |       1.515     |   2.695 | 80.385
+---------------------+-------------+-----------------+---------+--------
+ Mussels             |    11.72    |       2.42      |   2.73  | 75.74
+---------------------+-------------+-----------------+---------+--------
+ White of egg        |    20.4     |      .....      |   1.6   | 78.0
+---------------------+-------------+-----------------+---------+--------
+ Yolk of egg         |    16.0     |      30.7       |   1.3   | 52.0
+---------------------+-------------+-----------------+---------+--------
+ Cow's milk (lactin) |     4.1     |       3.9       |   0.8   | 86.0
+---------------------+-------------+-----------------+---------+--------
+ Cream               |     2.7     |      26.7       |   1.8   | 66.0
+---------------------+-------------+-----------------+---------+--------
+ Butter              |    .....    |      83.0       |   2.0   | 15.0
+---------------------+-------------+-----------------+---------+--------
+ Gruyere cheese      |    31.5     |      24.0       |   3.0   | 40.0
+---------------------+-------------+-----------------+---------+--------
+ Roquefort           |    26.52    |      30.14      |   5.07  | 34.55
+---------------------+-------------+-----------------+---------+--------
+ Dutch               |    29.43    |      27.54      |  .....  | 36.10
+---------------------+-------------+-----------------+---------+--------
+ Chester             |    25.99    |      26.34      |   4.16  | 35.92
+---------------------+-------------+-----------------+---------+--------
+ Parmesan            |    44.08    |      15.95      |   5.72  | 27.56
+---------------------+-------------+-----------------+---------+--------
+ Cheddar             |    28.4     |      31.1       |   4.5   | 36.0
+---------------------+-------------+-----------------+---------+--------
+
+
+                                    IN 100 PARTS.
+
+========================+==============+===========+===============+=========+=======
+                        |Carbohydrates.|Nitrogenous|Hydro-carbonate| Saline  |Water.
+                        |              |  Matter.  |    Matter.    | Matter. |
+------------------------+--------------+-----------+---------------+---------+-------
+Beans                   |    55.86     |  30.8     |      2.0      |    3.65 |  8.40
+------------------------+--------------+-----------+---------------+---------+-------
+White haricots          |    55.7      |  25.5     |      2.8      |    3.2  |  9.9
+------------------------+--------------+-----------+---------------+---------+-------
+Dried peas              |    58.7      |  23.8     |      2.1      |    2.1  |  8.3
+------------------------+--------------+-----------+---------------+---------+-------
+Lentils                 |    56.0      |  25.2     |      2.6      |    2.3  | 11.5
+------------------------+--------------+-----------+---------------+---------+-------
+Potatoes                |    21.9      |   2.50    |      0.11     |    1.26 | 74.0
+------------------------+--------------+-----------+---------------+---------+-------
+Black truffles          |    16.0      |   8.775   |      0.560    |    2.070| 72.0
+------------------------+--------------+-----------+---------------+---------+-------
+Mushrooms               |     3.0      |   4.680   |      0.396    |    0.458| 91.010
+------------------------+--------------+-----------+---------------+---------+-------
+Carrots                 |    14.5      |   1.3     |      0.2      |    1.0  | 83.0
+------------------------+--------------+-----------+---------------+---------+-------
+Sea-kale                |     2.8      |   2.4     |     .....     |(?) 3.0  | 93.3
+------------------------+--------------+-----------+---------------+---------+-------
+Turnips                 |     7.2      |   1.1     |     .....     |    0.6  | 91.0
+------------------------+--------------+-----------+---------------+---------+-------
+Cabbage                 |     5.8      |   2.0     |      0.5      |    0.7  | 91.0
+------------------------+--------------+-----------+---------------+---------+-------
+Garden beet             |    13.5      |    .4     |     .....     |(?) 1.0  | 82.2
+------------------------+--------------+-----------+---------------+---------+-------
+Tomato                  |     6.0      |   1.4     |     .....     |(?)  .8  | 89.8
+------------------------+--------------+-----------+---------------+---------+-------
+Sweet potato            |    26.25     |   1.50    |      0.30     |    2.60 | 67.50
+------------------------+--------------+-----------+---------------+---------+-------
+Water-cress             |     3.2      |   1.7     |     .....     |(?)  .7  | 93.1
+------------------------+--------------+-----------+---------------+---------+-------
+Arrowroot               |    82.0      |   .....   |     .....     |  .....  | 18.0
+------------------------+--------------+-----------+---------------+---------+-------
+Dry southern wheat      |    67.112    |  22.75    |      2.61     |    3.02 | .....
+------------------------+--------------+-----------+---------------+---------+-------
+Dry common wheat        |    77.05     |  15.25    |      1.95     |    2.75 | .....
+------------------------+--------------+-----------+---------------+---------+-------
+Oat-meal                |    63.8      |  12.6     |      5.6      |    3.0  | 15.0
+------------------------+--------------+-----------+---------------+---------+-------
+Barley-meal             |    74.3      |   6.3     |      2.4      |    2.0  | 15.0
+------------------------+--------------+-----------+---------------+---------+-------
+Rye-meal                |    73.2      |   8.0     |      2.0      |    1.8  | 15.0
+------------------------+--------------+-----------+---------------+---------+-------
+Dry maize               |    71.55     |  12.50    |      8.80     |    1.25 | .....
+------------------------+--------------+-----------+---------------+---------+-------
+Dry rice                |    89.65     |   7.55    |      0.80     |    0.90 | .....
+------------------------+--------------+-----------+---------------+---------+-------
+Buckwheat               |    64.90     |  13.10    |      3.0      |    2.50 | 13.0
+------------------------+--------------+-----------+---------------+---------+-------
+Quinoa-meal             |    56.80     |  20.0     |      5.0      |(?) 1.0  | 15.0
+------------------------+--------------+-----------+---------------+---------+-------
+Dhoorra-meal            |    74.0      |   9.0     |      2.6      |    2.3  | .....
+------------------------+--------------+-----------+---------------+---------+-------
+Dried figs              |    65.9      |   6.1     |      0.9      |    2.3  | 17.5
+------------------------+--------------+-----------+---------------+---------+-------
+Dates                   |    65.3      |   6.6     |      0.2      |    1.6  | 20.8
+------------------------+--------------+-----------+---------------+---------+-------
+Bananas                 | (?)19.0      |   4.820   |      0.632    |    0.791| 73.900
+------------------------+--------------+-----------+---------------+---------+-------
+Walnuts (peeled)        |     8.9      |  12.5     |     31.6      |(?) 1.7  | 44.5
+------------------------+--------------+-----------+---------------+---------+-------
+Filberts                |    11.1      |   8.4     |     28.5      |(?) 1.5  | 48.0
+------------------------+--------------+-----------+---------------+---------+-------
+Ground-nuts (peeled)    |    11.7      |  24.5     |     50.0      |(?) 1.8  |  7.5
+------------------------+--------------+-----------+---------------+---------+-------
+Cocoa-nut               |     8.1      |   5.5     |     35.9      |(?) 1.0  | 46.6
+------------------------+--------------+-----------+---------------+---------+-------
+Fresh chestnuts (peeled)|    42.7      |   3.0     |      2.5      |(?) 1.8  | 49.2
+------------------------+--------------+-----------+---------------+---------+-------
+Locust bean             |    67.9      |   7.1     |      1.1      |(?) 2.9  | 14.6
+------------------------+--------------+-----------+---------------+---------+-------
+Cocoa-nibs }            |    11.10     |  21.20    |     50.0      |    3.0  | 12.0
+Chocolate  }            |              |           |               |         |
+------------------------+--------------+-----------+---------------+---------+-------
+
+       The analyses are those of Fresenius, Letheby, Pavy, Church, and others.
+                           From "The Perfect Way in Diet."
+
+
+    "O Golden Age, whose light is of the dawn,
+     And not of sunset, forward, not behind,
+     Flood the new heavens and earth, and with thee bring
+     All the old virtues, whatsoever things
+     Are pure and honest and of good repute,
+     But add thereto whatever bard has sung
+     Or seer has told of when in trance or dream
+     They saw the Happy Isles of prophecy!
+     Let Justice hold her scale, and Truth divide
+     Between the right and wrong; but give the heart
+     The freedom of its fair inheritance."
+
+                                              --WHITTIER.
+
+
+
+
+Bread, Biscuit, and Rolls.
+
+
+BEATEN BISCUIT.--No. 1.
+
+One quart of flour, two teaspoonfuls of baking powder sifted with the
+flour, a quarter of a teaspoonful of salt, a large heaping tablespoonful
+of butter, milk enough to make a stiff dough. Beat with a rolling pin or
+in a biscuit-beater for ten or fifteen minutes until the dough blisters.
+Roll out about half an inch thick or less, prick well with a fork and
+bake in a quick oven.
+
+
+BEATEN BISCUIT.--No. 2.
+
+Two quarts of flour, three ounces of butter, a little salt and enough
+water to make a stiff dough. Beat with a rolling pin or in a
+biscuit-beater twenty minutes until the dough blisters or snaps. Roll
+out about half an inch thick, prick well with a fork and bake in a quick
+oven. This dough rolled very thin, cut with a large cutter, pricked well
+and baked in a quick oven makes delicious wafers to serve with tea or
+chocolate.
+
+
+BAKING-POWDER BISCUIT.
+
+One quart of sifted flour, three-quarters of a cup of butter, two
+heaping teaspoonfuls of baking powder, one teaspoonful of salt, enough
+milk to make a soft dough. Do not handle any more than is necessary.
+Roll thin, cut in small biscuits, prick with a fork and bake in a quick
+oven.
+
+
+CREAM BISCUIT.
+
+One quart of flour sifted, two rounded teaspoonfuls of Cleveland's
+baking powder, two cupfuls of cream and a little salt. Mix, roll out
+about a quarter of an inch thick, cut with a small biscuit-cutter, prick
+with a fork and bake fifteen or twenty minutes in a quick oven.
+
+
+FRENCH ROLLS.
+
+Two quarts of sifted flour, a pint of warm milk, half a cup of butter
+melted in the milk, a quarter of a cup of sugar, three or four eggs
+beaten light, a little salt, a half cake of compressed yeast, dissolved
+in a little warm milk. Make a batter of the milk and flour, add the eggs
+and sugar, beat hard for fifteen minutes. Cover the pan and set to rise,
+over night if for luncheon, in the morning if for tea. Knead well, but
+do not add any more flour. Make them into shape and let them rise again
+until light. Bake about fifteen minutes in a quick oven. For buns add
+cinnamon. Sift the flour before measuring, and measure lightly.
+
+
+RAISED FINGER-ROLLS.
+
+Half a pint of milk, half a pint of water, one-third of a compressed
+yeast cake, one teaspoonful of sugar, two teaspoonfuls of butter, one
+teaspoonful of salt. Dissolve the yeast cake in a little tepid water,
+mix as usual, make into a soft dough at night, bake for breakfast or
+luncheon.
+
+
+WINDSOR ROLLS.
+
+Melt half a cup of butter in three-quarters of a pint of warm milk,
+dissolve one cake of compressed yeast in a little tepid milk, stir
+together and add a teaspoonful of salt and enough flour to make like
+bread dough, set to rise in a warm place. It will rise in about two
+hours. Roll out the dough, using as little flour as possible to keep it
+from sticking, and cut with a biscuit-cutter, or mould with the hands
+into rolls, put them in pans, and set on the shelf over the range to
+rise about ten or fifteen minutes. Bake fifteen or twenty minutes.
+
+
+ELIZABETTI ROLLS.
+
+One cup of sweet milk, half a yeast cake, an even tablespoonful of
+butter, two teaspoonfuls of sugar, and one of salt, and flour enough to
+make as stiff as bread dough. Scald the milk and melt the butter in it,
+when lukewarm dissolve the yeast cake, sugar and salt and stir the flour
+in until as thick as bread dough. Set to rise over night. In the morning
+roll thin, cut with a biscuit-cutter, put a tiny lump of butter on each
+biscuit, fold in half, set to rise again, and when light bake about
+twenty minutes in a moderate oven. This quantity will make twenty-four
+rolls.
+
+
+RYE ROLLS.
+
+Take in the morning from rye bread dough one cupful, add to it a
+tablespoonful of Porto Rico molasses, one tablespoonful of sour cream,
+one even tablespoonful of butter. Bake in cups, half fill them, set in a
+warm place to rise for three-quarters of an hour, and bake fifteen
+minutes. This quantity will make eight.
+
+
+GLUTEN ROLLS.
+
+Three cups of kernel flour, two even tablespoonfuls of baking powder,
+half a teaspoonful of salt, two cups of milk. Mix the flour, salt and
+baking powder together, then stir in the milk, beat well. If baked in
+iron roll pans heat them well, brush with butter; if granite ware, only
+grease them. This quantity will make sixteen rolls. Bake from twenty to
+twenty-five minutes.
+
+
+PARKER HOUSE ROLLS.
+
+Sift two cups of flour with half a teaspoonful of salt and one
+teaspoonful of sugar, then add a cup of tepid water in which a cake of
+compressed yeast has been dissolved, two tablespoonfuls of melted
+butter; when mixed break in one egg and add flour enough to make a soft
+dough. Knead well, beating the dough upon the board. Set to rise in a
+warm place, when light knead again, adding only enough flour to keep
+from sticking to the board, roll out about half an inch thick, cut with
+a biscuit-cutter, brush with melted butter, fold in half and set to rise
+again. These rolls can be set at noon if for tea, or in the morning if
+for luncheon, or they can be made up at night for breakfast, when use
+only half a yeast cake. This dough can be moulded into small, oblong
+rolls for afternoon teas.
+
+
+BOSTON BROWN BREAD.
+
+One cup of yellow corn meal, one cup and a half of Graham flour, an even
+teaspoonful of salt, an even teaspoonful of soda, two cups of sour milk,
+half a cup of Porto Rico molasses, and butter the size of a large
+walnut. Sift the corn meal and soda together, add the Graham flour and
+salt, then the milk and molasses, melt the butter and stir in at the
+last. Butter a brown bread mould, pour in the mixture, steam for three
+hours, keep the water steadily boiling, remove the cover of the mould,
+and bake twenty minutes in the oven to form a crust.
+
+
+BOSTON BROWN BREAD WITH RAISINS.
+
+Follow the preceding recipe, adding a cup of raisins stoned and slightly
+chopped. Very nice for nut sandwiches and stewed bread.
+
+
+BOSTON BROWN BREAD STEWED.
+
+Cut the bread into dice, and when the milk boils add the bread and stew
+gently fifteen minutes. The proportion is about a cup of milk to one of
+bread.
+
+
+GRAHAM BREAD.
+
+Half a pint of milk, half a pint of water, a pint and a half of white
+flour, an even teaspoonful of salt, half a yeast cake dissolved in tepid
+water. Scald the milk and add the half pint of boiling water, set away
+to cool. Put the flour into the bread pan, add milk and water when
+lukewarm and the dissolved yeast; beat well. In the morning add half a
+cup of Porto Rico molasses and Graham flour enough to knead well, let it
+rise for three hours, knead again, make into loaves and set in a warm
+place to rise. When light bake in a moderate oven nearly an hour.
+
+
+RYE BREAD.
+
+Dissolve half a yeast cake, two heaping teaspoonfuls of sugar and one of
+salt in a cup and a third of tepid water, then stir into it a pint of
+white flour, and when smooth add enough rye flour to make a dough rather
+stiffer than that of white bread. Knead thoroughly about fifteen minutes
+and set to rise. In the morning make into a loaf and put in a crusty
+bread pan.
+
+
+QUICK WHITE BREAD.
+
+Three pints of flour, an even teaspoonful of salt, two cakes of
+compressed yeast dissolved in tepid water and enough milk to make a soft
+dough. Set in the morning,--it will require about an hour and a half to
+rise, and, after making into loaves, about ten minutes.
+
+
+DATE BREAD.
+
+Break the dates apart, wash and drain them in a colander, shake them
+well, set in a warm place to dry. Stone and chop enough to make a
+cupful, and knead into a loaf of white bread just before setting to rise
+for the last time.
+
+
+COFFEE BREAD.--No. 1.
+
+One pound of flour, two eggs, six tablespoonfuls of melted butter, six
+ounces of sugar, a teaspoonful of soda, a teaspoonful of cream of tartar
+mixed dry in the flour, and one cup and a half of milk. Beat the butter
+and sugar together, add the eggs well beaten, a few grains of cardamom,
+half a cupful of raisins seeded, and a tablespoonful of citron cut fine,
+if liked, then add the milk and flour. Bake in crusty bread pans or
+shallow pans, as convenient.
+
+
+COFFEE BREAD.--No. 2.
+
+Half a pound of flour, one egg, two teaspoonfuls of sugar, a small pinch
+of salt, three tablespoonfuls of melted butter, three-quarters of a cup
+of milk, one even teaspoonful of soda, two scant teaspoonfuls of cream
+of tartar. Mix and bake in a crusty bread pan in a good oven, not too
+quick, from twenty to twenty-five minutes.
+
+
+NORWEGIAN ROLLS.
+
+Two pounds and a half of flour, a pint and a half of milk, half a pound
+of butter, six ounces of sugar, one even teaspoonful of cardamom seeds
+pounded fine, and one cake of compressed yeast. Melt the butter in the
+milk, mix the sugar, flour and cardamom together and stir the butter and
+milk into it with the yeast cake dissolved in a little milk, mix
+thoroughly and set to rise. When it is nicely raised, roll out the dough
+and cut with a biscuit-cutter, put in pans to rise again,--if they can
+be raised over steam it is better. When light bake in a quick oven. If
+zwieback are wanted, cut the biscuit in half when cold and set them in
+the oven to brown. If wanted very nice, brush each half over with white
+of egg and sprinkle with sugar and chopped almonds. The cardamom seed
+may be omitted if not liked.
+
+
+RICE MUFFINS.
+
+Boil a scant half cup of rice in salted water half an hour, drain well,
+and measure out four heaping tablespoonfuls of it into a mixing bowl.
+Stir into it while hot a heaping tablespoonful of butter. Beat one egg
+light, add to the rice and butter with a little salt, sift half a pint
+of flour with half a teaspoonful of baking powder, and stir in
+alternately with half a pint of milk. Pour the mixture into muffin rings
+or gem pans, which must be heated thoroughly and well buttered. Bake
+about twenty minutes.
+
+
+LAPLANDS.
+
+Half a pint of flour, half a pint of rich milk, a quarter of a
+teaspoonful of salt, three eggs beaten separately and very light. Mix
+the flour, salt and milk together, then the yolks of eggs, and lastly
+the whites of eggs beaten to a stiff froth. Have a gem pan very hot,
+butter well and fill with the batter and bake in a quick oven twelve to
+fifteen minutes. This quantity will make fourteen gems.
+
+
+ENGLISH MUFFINS.
+
+Half a pint of hot milk, half a pint of hot water, half a yeast cake, an
+even teaspoonful of salt and one of sugar, and about a pound and a half
+of white flour. Dissolve the yeast cake in a little tepid water and add
+to the batter when lukewarm. The milk and water mixed must be stirred
+into the flour while hot. Beat the batter very hard, ten or fifteen
+minutes; it should be a soft dough. Set to rise over night. Flour the
+board well, drop the dough in large spoonfuls in the flour, flatten with
+the hands and form into shape. Let them rise on the board in a warm
+place, and when light bake on a griddle, heated only half as hot as for
+griddle cakes. Flour the muffins and bake slowly on one side six
+minutes; then turn and bake the same on the other side. They are very
+nice split and toasted and buttered immediately and put together again.
+
+
+GRAHAM POPOVERS.
+
+Beat three eggs very light, and add to them one tablespoonful of sugar,
+one pint of milk, a saltspoonful of salt. Put in a mixing bowl half a
+pint each of Graham and white flour, stir the eggs and milk gradually
+into this and beat until perfectly smooth. Then add one tablespoonful of
+melted butter and beat again for some minutes. Brush the cups over with
+melted butter; if they are of iron heat them, half fill with the batter
+and bake in a quick oven fifty minutes at least.
+
+
+GRAHAM GEMS.
+
+To one quart of sweet milk, four cups of Graham flour, a teaspoonful of
+salt. Stir together and beat well, the longer the better. Have the gem
+pans very hot, brush well with butter, half fill them with the batter
+and bake thirty-five minutes.
+
+
+GEMS OF KERNEL (Middlings) AND WHITE FLOUR.
+
+Two cups of kernel flour, two cups of white flour, four cups of milk or
+two of milk and two of water, one egg; a little salt, a heaping
+teaspoonful of sugar, two teaspoonfuls of baking powder, two large
+tablespoonfuls of melted butter. Beat the egg very light in a bowl, add
+the sugar and salt, the milk and butter, sift the flour together and
+beat the batter hard for a few minutes. Have the iron gem pans very hot,
+butter and fill, and bake them in a good, quick oven not less than
+thirty-five minutes.
+
+
+GEMS OF RYE MEAL.
+
+Mix together three-quarters of a cup of rye meal and a quarter of a cup
+of white flour and a saltspoonful of salt. Beat two egg yolks and stir
+into it a cup of sweet milk and one tablespoonful of granulated sugar,
+add this to the rye meal and flour, beat hard, then add the whites of
+two eggs beaten to a stiff froth. Heat the iron gem pans, brush with
+butter and bake thirty-five to forty minutes.
+
+
+CORN BATTER BREAD.
+
+Pour a pint of boiling milk over four heaping tablespoonfuls of yellow
+corn meal, add a heaping teaspoonful of butter, a heaping teaspoonful of
+sugar, and a little salt. Beat the yolks of three eggs to a cream and
+add to the batter, then the whites of three eggs beaten to a stiff
+froth. Butter a pudding dish, turn the mixture into it and bake from
+twenty-five to thirty minutes. Serve immediately in the dish in which it
+is baked.
+
+
+CORN BREAD.
+
+Put half a pint of yellow corn meal in a mixing bowl, pour over it one
+pint of rich, sweet milk. When cold add two tablespoonfuls of melted
+butter, half a teaspoonful of salt, one teaspoonful of sugar and four
+eggs beaten separately, the whites beaten to a stiff froth and added at
+the last. Pour into a well-buttered shallow pan and bake about half an
+hour in a good oven.
+
+
+CORN GRIDDLE CAKES.
+
+One cup of yellow corn meal in a mixing bowl, pour over it three cups of
+boiling milk. When cold add two tablespoonfuls of melted butter, two
+teaspoonfuls of sugar, one teaspoonful of salt. Sift one teaspoonful of
+cream of tartar and half a teaspoonful of soda with half a cup of white
+flour, add to the batter and at the last mix in two well-beaten eggs.
+
+
+WHITE BREAD GRIDDLE CAKES.
+
+Chop as much stale bread as will measure two cupfuls, put it into a bowl
+and pour over it a cupful of sweet, rich milk, let it soak for an hour.
+When ready to bake the cakes, mash the bread in the milk with a wooden
+spoon, add a heaping teaspoonful of sugar, a teaspoonful of salt, two
+tablespoonfuls of melted butter, two well-beaten eggs, sift into the
+mixture a cupful of white flour and an even teaspoonful of soda, stir
+well together, then add a cupful of sour milk and bake on a griddle.
+
+
+BOSTON BROWN BREAD GRIDDLE CAKES.
+
+Crumble enough Boston brown bread to make two cupfuls, pour over it a
+cup of sweet milk, soak an hour. Then mash fine in the milk, add two
+tablespoonfuls of melted butter, an even teaspoonful of salt, two
+well-beaten eggs, and sift into the mixture a cupful of white flour and
+a heaping teaspoonful of baking powder, beat well; then add a scant half
+cup of milk and bake as other griddle cakes.
+
+
+WAFFLES.
+
+Put a quart of milk to warm, melt a quarter of a pound of butter in it
+and stir in a teaspoonful of salt. When cold add a pint of sifted flour,
+four eggs, the whites and yolks beaten separately, and just before
+baking stir in two teaspoonfuls of baking powder.
+
+
+EPICUREAN ROLLS.
+
+Boil several potatoes and put them through a vegetable press or else
+grate them, measure one cupful, one tablespoonful of sugar, half a yeast
+cake dissolved in half a cup of tepid water, half a pint of milk, half a
+cup of butter, one egg beaten separately, half a teaspoonful of salt,
+and flour enough to make a soft dough. Set to rise at night. Pour a
+third of a cup of boiling water over the potato, salt and sugar. Beat
+smooth, and when tepid add the yeast, cover and set away to rise. In the
+morning bring the milk to a boil, and melt the butter in it; when cool
+enough add the beaten yolk and stir all into the potato sponge, beat the
+white of egg to a stiff froth and add to the other ingredients, with
+flour enough to make a soft dough; knead well and let it rise again;
+when very light roll out about half an inch thick, cut with a round
+biscuit-cutter, prick them with a fork, put in pans for a short time to
+rise and bake from fifteen to twenty minutes. The most delicate and
+delicious of rolls.
+
+
+BREAD FROM RUMMER FLOUR.
+
+Two quarts of improved Graham flour, half a pint of boiling water, half
+a pint of lukewarm water, one-fourth of a yeast cake dissolved in half a
+pint of lukewarm water, one tablespoonful of granulated sugar added when
+kneading the dough, one teaspoonful of salt. Put the salt in the flour,
+make a hole, pour in the boiling water, then the lukewarm water, and
+last the yeast. Knead well at night at least fifteen minutes, set to
+rise. In the morning mould into loaves, let it rise until very light and
+bake until well done.
+
+
+BISCUITS OF KERNEL OR GRAHAM FLOUR.
+
+Follow the recipe for baking powder biscuits, using kernel or Graham
+flour instead of white flour. If Graham is used sift twice before adding
+the baking powder. Roll thin, cut with a biscuit-cutter, prick with a
+fork and bake in a quick oven.
+
+
+
+
+Eggs.
+
+
+TO SOFT BOIL EGGS.
+
+Cover the eggs with cold water in a saucepan, place over the fire, and
+when the water comes to the boiling point the eggs are perfectly cooked;
+remove at once and serve.
+
+
+TO HARD BOIL EGGS.
+
+Put the eggs in boiling water and boil hard for ten minutes, set them
+where they will boil gently for ten minutes more, then remove from the
+fire. Eggs boiled in this way will be tender and digestible.
+
+
+EGGS A LA CREME.
+
+Boil twelve eggs fifteen minutes. Line a dish with very thin slices of
+bread and fill with layer of eggs cut in slices, strewing them with a
+little grated bread, pepper and salt; rub a quarter of a pound of butter
+with two tablespoonfuls of flour, put it in a saucepan with a
+tablespoonful of chopped parsley, a little onion grated, salt, pepper
+and half a pint of milk or cream; when hot pour over the eggs; cover the
+top with grated bread crumbs and put it in the oven, let it heat
+thoroughly and brown.
+
+
+EGGS AU GRATIN.
+
+Boil twelve eggs hard, shell and cut them in slices and lay them in a
+deep dish in close circular rows; make a sauce of a tablespoonful of
+butter, the yolks of four eggs, a little grated cheese, and half a pint
+of milk; stir this over the fire until it thickens, pour it over the
+eggs, strew some bread crumbs on top and bake for ten minutes.
+
+
+NUN'S TOAST.
+
+Cut four or five hard boiled eggs into thin slices; put a piece of
+butter half the size of an egg in a saucepan, and when it begins to
+bubble add a teaspoonful of grated onion; let it cook a little without
+taking color, then stir in a teaspoonful of flour and a cupful of milk
+and stir until smooth; add pepper and salt to taste, then put in the
+slices of egg and let them get hot. Have ready some neatly trimmed
+slices of buttered toast, pour the mixture over them and serve at once.
+
+
+EGGS A LA MAITRE D'HOTEL.
+
+One-quarter of a pound of fresh butter, half a pint of milk, one
+tablespoonful of flour, one tablespoonful of minced parsley, half a
+teaspoonful of onion juice, one-fourth of a teaspoonful of white pepper,
+salt to taste, the juice of half a lemon, and eight hard boiled eggs.
+Stir the flour and half of the butter in a saucepan over the fire until
+the mixture thickens, stir in the milk; when hot add the pepper and let
+it simmer a minute; cream the rest of the butter and beat in the lemon,
+onion juice and parsley; cut the eggs in quarters lengthwise, add the
+creamed butter to that in the saucepan, allow it to heat thoroughly,
+pour over the eggs and serve.
+
+
+EGG TIMBALES.
+
+For six persons use half a dozen eggs, three gills of milk, one
+teaspoonful of salt, one-eighth of a teaspoonful of pepper, one
+teaspoonful of chopped parsley, and one-fourth of a teaspoonful of onion
+juice, if liked. Break the eggs into a bowl and beat well with a fork,
+then add the seasoning and beat for a minute longer; now add the milk
+and stir well; butter well medium sized timbale moulds, one for each
+person, pour the mixture into them; put the moulds in a deep pan and
+pour in enough hot water to come almost to the top of the moulds. Place
+in a moderate oven and cook until firm in the center--for about twenty
+minutes--then turn out on a warm dish and pour cream or tomato sauce
+around them.
+
+
+EGGS STUFFED WITH MUSHROOMS.
+
+Boil half a dozen eggs hard; when done pour cold water over them, shell
+and cut in half lengthwise; take out the yolks, mash them and add three
+ounces of fresh mushrooms that have been chopped very fine and cooked
+tender in a teaspoonful of butter; season with salt and pepper to taste
+and stir in a dessertspoonful of cream, mix thoroughly. Fill the whites
+with this mixture, rounding the top to the shape and size of a whole
+yolk; sift some fine bread crumbs over the top and tiny bits of butter,
+brown a moment in the oven. Arrange on a dish and pour a white sauce
+around them in which an ounce of chopped and cooked mushrooms has been
+stirred, garnish with parsley and serve.
+
+
+EGGS WITH CREAM.
+
+Melt a small lump of butter in a shallow baking dish and break into it
+carefully six eggs, pour over them a third of a cup of boiling cream,
+place in a very quick oven long enough to set the whites of eggs and
+serve at once in the dish in which they are baked. Two or three minutes
+will cook them.
+
+
+CURRIED EGGS.
+
+Boil six eggs hard, cut in half lengthwise, make a white sauce and stir
+into it a heaping teaspoonful of curry powder; put the eggs carefully
+into this sauce, heat thoroughly, lift them out and place in the center
+of a dish. Arrange boiled rice around them, pour the sauce over the
+eggs, garnish with parsley and serve.
+
+
+STUFFED EGGS.
+
+Boil six eggs hard, cut in half lengthwise, take out the yolks and mash
+them very fine; put aside a heaping teaspoonful of it, add to the rest
+two teaspoonfuls of butter, three teaspoonfuls of rich cream, a few
+drops of onion juice, and salt and pepper to taste; mix well, fill the
+whites of eggs, rounding the top of each to the size of a whole egg.
+Make a white sauce as follows: Rub a heaping tablespoonful of butter
+into half a tablespoonful of flour, and stir into it a cup of boiling
+milk; when it is smooth and thick put the eggs into it carefully, when
+hot take them out, arrange daintily on a platter, pour the sauce around
+them, sprinkle the teaspoonful of the yolk reserved over them, garnish
+with parsley and serve.
+
+
+FRIED STUFFED EGGS.
+
+Prepare the eggs as in the recipe for stuffed eggs, filling the cavity
+of the whites evenly, and pressing the two halves together so as to make
+it appear as a whole egg. Take what is left of the mixture, add to it
+one raw egg beaten light, roll each egg in this, covering thoroughly
+every part of it, and fry in boiling fat. Serve around a dish of green
+peas, or with a cream sauce into which has been stirred, just before
+removing from the fire, two slightly heaping tablespoonfuls of grated
+Parmesan cheese.
+
+
+FRICASSEED EGGS.
+
+Put two tablespoonfuls of butter in a spider, when hot add a
+tablespoonful of flour, stir until smooth, then add a teaspoonful of
+finely minced parsley and a heaping tablespoonful of fresh mushrooms
+chopped very fine, and a cup of rich milk or cream. Cook until the
+mushrooms are tender, then add four or five hard-boiled eggs cut in
+quarters lengthwise; let it come to a boil and serve.
+
+
+EGG CHOPS.
+
+Take five or six hard-boiled eggs, rub the yolks through a sieve and
+chop the whites rather fine; put a cupful of milk in a saucepan over the
+fire, when hot stir into it a tablespoonful of butter rubbed smooth in
+two tablespoonfuls of flour with one raw egg, first adding a little of
+the warm milk, then pepper and salt to taste, and if liked a few drops
+of onion juice. Stir constantly until thick and smooth, remove from the
+fire, add the prepared eggs, mix well, and when cold form into the shape
+of chops, dip in beaten egg and fine bread crumbs and fry in boiling fat
+until a delicate brown; stick a sprig of parsley in the small end of
+each chop, arrange in the middle of a platter and serve with a white
+sauce around them, or green peas.
+
+
+PLAIN OMELET.
+
+Beat six eggs, the yolks to a cream, the whites to a stiff froth, add
+three tablespoonfuls of warm milk to the yolks and then beat into the
+whites of eggs. Put a small tablespoonful of butter in a spider, when it
+is hot turn the eggs into it, stirring gently all the time until the
+eggs are well set; let it brown, fold and turn out on a hot platter.
+
+
+OMELET WITH CHEESE.
+
+Follow the recipe for plain omelet; while it is cooking stir in three
+tablespoonfuls of grated Parmesan cheese and finish as above.
+
+
+OMELET WITH MUSHROOMS.
+
+Make an omelet as in preceding recipe. Have a quarter of a pound of
+fresh mushrooms chopped fine and cooked until tender in a little butter
+and their own juice, seasoned with salt and pepper, and add hot to the
+omelet just before folding it.
+
+
+OMELET WITH TOMATOES.
+
+A cup of tomatoes, the water drained from them, cooked and seasoned with
+pepper and salt, a teaspoonful of onion juice, and one of green pepper
+chopped very fine; have it hot and add to the omelet just before folding
+it.
+
+
+POACHED EGGS WITH TOMATO CATSUP.
+
+Poach some eggs in boiling water, trim nicely and place each egg on a
+round of toast buttered and moistened with a little hot milk. Have ready
+a white sauce, pour it over them and put on the top of each egg a
+teaspoonful of tomato catsup; garnish with parsley and serve.
+
+
+EGGS POACHED IN CREAM.
+
+Half a pint of cream, six eggs, salt and white pepper, and a small
+teaspoonful of finely minced parsley. Bring the cream to a boil in a
+chafing dish, break the eggs carefully, to keep the yolks whole, into
+the cream and cook until the whites are set--about three minutes. Have a
+delicate slice of toast for each egg on hot plates, lay an egg on each,
+pour the cream over them, sprinkle with pepper and salt and the chopped
+parsley and serve.
+
+
+EGGS POACHED IN TOMATOES.
+
+Put a quart can of tomatoes in a saucepan over the fire with half an
+onion, three cloves, a bay leaf, a sprig of parsley, a saltspoonful of
+sugar, and salt and pepper to taste. Cook until the onion is
+tender--about ten minutes--remove from the fire, press through a sieve
+fine enough to retain the seeds. Put this in a spider; rub an even
+teaspoonful of potato flour with a tablespoonful of butter, add to the
+sauce, and when it boils break in as many eggs as required, keep them
+from sticking to the pan by running a tablespoon carefully around the
+edges; when the eggs are set remove from the sauce, place each one on a
+round of nice toast and pour the sauce around them; garnish with parsley
+and serve.
+
+
+EGGS IN A BROWN SAUCE.
+
+Boil hard as many eggs as needed and cut either lengthwise in quarters
+or in round slices. Brown a tablespoonful of butter and one of flour
+together, add a small onion, cut fine; when thick and smooth add enough
+vegetable stock to make the sauce the proper consistency, season with
+salt and pepper and strain. Put the egg slices in the sauce, let it come
+to the boiling point and serve on a small platter; garnish with parsley.
+Half a dozen olives boiled in a little water and cut from the stones are
+a nice addition to the sauce.
+
+
+
+
+Soups.
+
+
+Bran tea, made in the proportion of a pint of bran to three quarts of
+water, is used by many vegetarians as a foundation for soup. Butter
+should be used generously with it.
+
+A broth made from white beans is also good where a white stock is
+required. Pick over the beans carefully, soak over night, drain and add
+fresh water in the morning--three pints of water to a pint of
+beans--cook gently until tender. If it is to be used as a stock, strain
+without mashing the beans. If the water they are boiled in is hard, a
+small pinch of soda will soften it.
+
+
+CREAM OF JERUSALEM ARTICHOKES.
+
+Wash and peel enough artichokes to make a pint when cut in slices. Put
+them in a saucepan with a tablespoonful of butter, let them simmer in
+this for a few minutes without taking color, then cover with water and
+boil until tender. Rub through a sieve, put back on the stove with a
+quart of milk, and a tablespoonful of butter rubbed into a
+tablespoonful--slightly heaping--of flour, season to taste with salt and
+pepper, let it come to a boil. Remove from the fire and add two egg
+yolks, beaten with half a cup of cream, stir rapidly, and serve at once.
+
+
+CREAM OF ASPARAGUS.
+
+Prepare a bunch of asparagus in the usual way for cooking, cut off the
+points about an inch in length and put aside. Cover the stalks and half
+an onion cut in slices, with boiling water, cook until tender and press
+through a puree sieve with the water they were boiled in. Melt a good
+tablespoonful of butter in a saucepan, and stir into it half a
+tablespoonful of flour, add the puree of asparagus and let it come to a
+boil, season with salt and pepper to taste. Have the asparagus points
+cooked tender in a little water. Have ready a pint of boiling milk,
+remove both from the fire and stir the milk into the soup, put the
+asparagus points into the tureen. Beat two egg yolks with four
+tablespoonfuls of cream, stir quickly into the soup and pour into the
+tureen.
+
+
+CREAM OF LIMA BEANS.
+
+Put over the fire a quart of lima beans in boiling water to cover them;
+when nearly tender add a bay leaf, half a white onion, and salt and
+white pepper to taste. Let them cook until very tender, remove from the
+fire, and mash through a colander with the water in which they were
+boiled. Put back in the saucepan on the range, let it come to a boil,
+then add a heaping tablespoonful of butter and a pint of boiling milk,
+stir well, remove and press through a puree sieve that it may be smooth.
+Beat four tablespoonfuls of cream, add when the soup is in the tureen
+and serve immediately. This soup is very nice when made from the best
+canned lima beans, using two cans and following the recipe as above.
+
+
+CREAM OF CAULIFLOWER.
+
+Cut one small cauliflower into flowerettes, reserve a tablespoonful, put
+the rest into a saucepan with three cups of boiling water, one small
+white onion, half a small celeriac cut in slices, and a bay leaf. Cook
+together ten minutes, drain and put the vegetables into a double boiler
+with two heaping tablespoonfuls of butter, a heaping tablespoonful of
+flour, salt and pepper to taste; steam for ten minutes. Put the
+flowerettes into the water the vegetables were boiled in and cook until
+tender, remove and put aside to keep warm, measure the water and add
+sufficient from the kettle to make two cupfuls, pour this over the
+vegetables, cook until tender and press through a fine sieve. Bring two
+cups of milk to the boiling point, turn the puree into this, let it boil
+up once, remove from the fire. Beat two egg yolks and four
+tablespoonfuls of rich cream together, add some of the soup to this,
+then mix all together, turn into the tureen, add the flowerettes and
+serve at once.
+
+
+CREAM OF CELERY.
+
+Take of the coarser parts of celery as much as will make two heads, wash
+and cut in pieces, put in a saucepan with half an onion cut in slices
+and cover with boiling water. Cook until tender and press through a
+sieve with the water in which it was boiled. Make a roux of butter and
+flour as in other cream soups, add the puree to it and as much boiling
+milk as will make it the proper consistency. Season with salt and
+pepper, and finish with a beaten egg yolk and two tablespoonfuls of
+cream, adding this after the soup has been removed from the fire.
+
+
+CREAM OF CHESTNUTS.
+
+Shell and blanch a pint of large French chestnuts. Put them in a
+saucepan and almost cover them with boiling water, cook until tender.
+Before they are quite done add a little salt. When done remove from the
+fire, rub through a puree sieve with the water they were boiled in. Melt
+a generous heaping tablespoonful of butter with an even tablespoonful of
+flour and add to it by degrees a pint of boiling milk, let it cook until
+thick, then stir in the chestnut puree and salt and pepper to taste. Let
+it come to a boil and serve.
+
+
+CREAM OF CUCUMBERS.
+
+Peel and cut into slices four cucumbers and one small white onion, put
+in a saucepan with enough boiling water to cover them, cook until
+tender, press through a fine sieve and pour into a saucepan, stand
+where it will keep hot without cooking. Have a cream sauce ready, made
+by melting two heaping tablespoonfuls of butter in a saucepan with two
+tablespoonfuls of flour, let them cook together until the mixture no
+longer adheres to the pan, then add gradually a quart of milk, an even
+teaspoonful of white pepper, a heaping teaspoonful of salt, let it boil
+for a few minutes until thick and pour into the cucumber puree, add two
+tablespoonfuls of rich cream, let it come to the boiling point, and
+serve at once. This is a very delicate soup, and cooking or standing on
+the stove after it is done will spoil it. Groult's potato flour is nicer
+for thickening cream soups than the common flour, but, if used, only
+half the quantity called for in the recipes is needed.
+
+
+CREAM OF SUMMER SQUASH.
+
+Peel the squash, slice thin, put in a saucepan and add boiling water to
+come nearly to the top of the squash. When nearly tender add an onion, a
+bay leaf and several sprigs of parsley. When tender mash through a fine
+sieve, return to the fire, let it come to a boil, stir in a heaping
+tablespoonful of butter, a heaping teaspoonful of flour, season with
+salt and pepper and a tiny pinch of mace. Have almost as much boiling
+milk as puree, remove from the fire and stir together, add two
+tablespoonfuls of cream, and serve at once.
+
+
+CREAM OF LETTUCE.
+
+Take two heads of nice, fresh lettuce, wash and drain and chop fine with
+half a small white onion, put in a saucepan with two heaping
+tablespoonfuls of butter, cook for about ten minutes, stirring all the
+time, then add two heaping tablespoonfuls of rice and a quart of milk.
+Let it boil for twenty minutes until the rice is perfectly tender,
+remove from the fire and press through a puree sieve, using a small
+potato masher, then strain and press again through a fine hair sieve;
+this will make it smooth. Season with salt to taste and a dash of
+cayenne pepper, and a small half teaspoonful of sugar. Put in a fresh
+saucepan, rub together two heaping teaspoonfuls of butter and an even
+teaspoonful of cornstarch and stir into the soup. Let it come to the
+boiling point and remove from the fire, adding at the last moment a
+quarter of a cupful of whipped cream. Serve with or without fried
+croutons.
+
+
+CREAM OF MUSHROOMS.
+
+Wash one pound of mushrooms, skin and stem them. Put the skins and stems
+in a saucepan with a cup of boiling water and boil ten minutes, strain
+and add to this water the mushroom flaps chopped very fine, and cook
+until tender, then press through a fine sieve. Melt two large heaping
+tablespoonfuls of butter in a saucepan, and stir into it two heaping
+tablespoonfuls of flour, and when smooth add a quart of rich milk, a
+whole clove of garlic, salt and pepper to taste. When it boils and
+thickens add the mushroom stock, let it boil up once, remove the clove
+of garlic, turn the soup into the tureen and serve.
+
+
+CREAM OF GREEN PEAS.
+
+Put a quart of green peas into a saucepan with a slice of white onion,
+cover with boiling water and cook until tender. Remove from the fire and
+press through a puree sieve with the water in which they were boiled.
+Return to the saucepan, set it back on the stove, let it come to a boil,
+add a pint of rich milk, salt and white pepper to taste, a dash of
+cayenne, and a large, generous tablespoonful of butter rubbed into an
+even tablespoonful of flour, adding a little of the liquid before
+stirring into the soup. Let it come to a boil, and add two
+tablespoonfuls of whipped cream just as it is poured into the tureen.
+
+
+CREAM OF RICE.
+
+Wash carefully a third of a cup of rice and put it on the fire in a pint
+of boiling water with a white onion and a stick of celery, let it cook
+slowly for an hour, then stir in a quart of milk and let it come to a
+boil, add a heaping tablespoonful of butter, and press through a puree
+sieve. Put the soup back on the fire while beating an egg yolk with two
+tablespoonfuls of cream and a teaspoonful of parsley minced very fine.
+Remove the soup from the fire, stir in the egg and cream, pour into the
+tureen and serve.
+
+
+CREAM OF SPINACH.
+
+Take two large handfuls of spinach, after it is washed and picked over,
+a small head of lettuce, a few sprigs of parsley, and a small white
+onion peeled and sliced. Put in a saucepan over the fire with a
+tablespoonful of butter, a dozen peppercorns and two cloves, and a very
+little boiling water, cover and stand it where the vegetables will only
+simmer. When they are tender rub together a generous heaping
+tablespoonful of butter and a heaping tablespoonful of flour, and stir
+it into the vegetables. Add a little boiling water, mash the vegetables
+smooth and press them through a fine sieve. Have the puree as thick as
+possible, return to the saucepan. Have ready a pint of boiling milk,
+beat two egg yolks with four tablespoonfuls of cream, pour a little of
+the boiling milk into them, and the rest into the puree, remove from the
+fire at once, then add the eggs and cream, pour into the tureen and
+serve immediately.
+
+
+CARROT SOUP.
+
+Take half a dozen small French carrots, wash and scrape them, put in a
+saucepan with boiling water and cook until tender, remove from the fire,
+mix with milk and press through a sieve. Melt two ounces of butter in a
+saucepan and rub into it a slightly heaping tablespoonful of flour, add
+a few grains of cayenne pepper, and stir in a little at a time the
+carrot puree until smooth like cream, add a few slices of cooked celery
+root (celeriac), and salt to taste, and pour into the puree. A
+tablespoonful of sherry, if liked, may be added. Serve with fried
+croutons.
+
+
+CELERIAC SOUP.
+
+Wash, peel and slice three celery roots, put them in a saucepan, cover
+with boiling water, cook until tender, and mash them through a puree
+sieve with the water in which they were boiled. Melt a good heaping
+tablespoonful of butter, stir into it a small tablespoonful of flour,
+and add to it the celery puree, season with a little cayenne pepper and
+salt to taste. Add three-quarters of a cup of macaroni previously boiled
+in water. As soon as it comes to a boil remove from the fire and add as
+much boiling milk as will make it the proper consistency. Beat two egg
+yolks with half a cup of cream and stir in quickly just before pouring
+the soup into the tureen. Care must be taken to do this off the fire, as
+celery soup is liable to curdle.
+
+
+MOCK CLAM SOUP.
+
+Soak a pint of marrowfat beans over night in water enough to cover them.
+In the morning drain, and put them on the fire with a small onion and a
+gallon of cold water, boil until tender and strain. Add to the stock a
+little summer savory, two ounces of butter and a cup of cream or rich
+milk, season with salt and pepper. When the soup comes to a boil, cut
+two slices of toast into dice, and four hard-boiled eggs in slices, put
+in the tureen and pour the soup over them and serve.
+
+
+CORN AND TOMATO SOUP.
+
+Grate the corn from six ears of sweet corn. Put the cobs into a quart
+and a pint of water and cook until all the sweetness is extracted--about
+half an hour. Remove the cobs and add a pint of tomatoes after they are
+skinned and sliced, a small onion cut in slices, a French carrot cut in
+dice, a quarter of a green pepper chopped fine, and the grated corn. Let
+it cook slowly until all are tender. Stir in two good tablespoonfuls of
+butter, salt and pepper to taste, pour into the tureen and serve.
+
+
+SOUP CRECY.
+
+Take three large carrots, wash and scrape and cut them into slices, put
+them in a saucepan with half an onion, a stick of celery, and a bay
+leaf, more than cover with boiling water and cook until tender. Remove
+from the fire, take out the bay leaf and rub the vegetables through a
+sieve with the water they were boiled in. Put back in the saucepan. Rub
+a generous tablespoonful of butter with half a tablespoonful of flour,
+and stir into the puree, add to it a cup and a half of boiling milk,
+stir until thick, add pepper and salt to taste. Take from the fire, and
+stir into it one egg yolk beaten with two tablespoonfuls of cream. Serve
+at once.
+
+
+CURRY SOUP.
+
+Prepare for cooking two small white onions, two French carrots and half
+a turnip cut in slices, and cook slowly in a pint of boiling water until
+they fall to pieces, cook with them until tender a celeriac root,
+remove from the other vegetables and put one side. Melt two ounces of
+butter in a saucepan, and stir in a slightly heaping tablespoonful of
+flour, an even dessertspoonful of curry powder, mix well together and
+then add a pint of milk. Strain the vegetables through a fine sieve, but
+do not press them, and add the stock therefrom to the milk, etc., in the
+saucepan, and salt to taste. Beat half a cup of cream with two egg yolks
+until light, remove the soup from the fire, mix a little of it with the
+eggs and cream, turn it back into the saucepan, stir well together and
+pour at once into the tureen in which you have already placed the
+celeriac cut in slices. If liked, two tablespoonfuls of Madeira may be
+added just before the soup is turned into the tureen. Serve with
+croutons.
+
+
+MOCK FISH SOUP.
+
+It is better to prepare the balls for this soup first, as follows: Put
+in a saucepan a tablespoonful of white flour and two tablespoonfuls of
+Groult's potato flour, stir together and add a tablespoonful of butter
+and a cup of milk, mix all together and place on the stove where it is
+not very hot. Stir constantly until it is smooth and no longer sticks to
+the pan, remove from the fire, let it cool, and beat in two eggs, one at
+a time, season with a dash of cayenne, a few grains of powdered mace, a
+few drops of onion juice, a little salt and half a teaspoonful of sugar.
+These balls must be seasoned very delicately. Cook and drain as the
+spinach balls are done, using a teaspoon instead of a tablespoon. Put to
+one side while the soup is being made. For the soup take three French
+carrots, half a parsnip, half a white onion and a little green pepper
+chopped fine, cover with boiling water and cook until tender. Melt a
+generous tablespoonful of butter in a saucepan, and when it bubbles
+stir into it a small tablespoonful of flour, then add three cups of milk
+and let it come to a boil. When the vegetables are tender stir them into
+the thickened milk with the water they were boiled in, together with
+half a teaspoonful of sugar and salt and pepper to taste. Then put the
+balls in and let the soup come to a boil, add a teaspoonful of finely
+minced parsley and remove from the fire. Have one egg yolk beaten with
+two tablespoonfuls of cream and stir in carefully so as not to break the
+balls just before turning the soup into the tureen.
+
+
+A NORWEGIAN SWEET SOUP.
+
+Put a quarter of a cup of rice into three cups of boiling water with a
+small stick of cinnamon, and let it boil nearly an hour. About fifteen
+minutes before it is done add half a cup of raisins stoned. Beat two egg
+yolks with a heaping tablespoonful of sugar until white and creamy, then
+stir into them about half a cup of sweet cider, remove the soup from the
+fire, add a little of it to the eggs and cider, stir well, and mix all
+together rapidly and serve at once. Two tablespoonfuls of good sherry
+improves it.
+
+
+ONION SOUP.
+
+Melt two tablespoonfuls of butter in a spider, when it bubbles add four
+large onions, washed, skinned and cut in slices, let them simmer without
+browning about half an hour, then stir in a slightly heaping
+tablespoonful of flour. When it thickens pour in gradually a pint and a
+half of boiling milk, season with salt and pepper to taste, press
+through a puree sieve, and return to the fire. While it is getting hot,
+beat together two egg yolks and half a cup of cream, remove from the
+stove and stir the eggs and cream into it rapidly, pour at once into the
+tureen and serve.
+
+
+SOUP OF GREEN PEAS.--No. 1.
+
+Take from a pint of green peas two heaping tablespoonfuls and set aside.
+Put the rest in a saucepan with half a white onion, in boiling water.
+Cover tightly, letting them cook until quite tender, then mash through a
+puree sieve with the water in which they were boiled and using a little
+more to take out all that is good of the peas through the sieve. Put
+back on the stove, rub a good heaping tablespoonful of butter with a
+small tablespoonful of flour and add to the puree of peas. Have a
+heaping tablespoonful of turnips and two of carrots cut into dice and
+cooked in as little water as possible, and the two tablespoonfuls of
+peas cooked until tender, add to the soup with half a teaspoonful of
+sugar and pepper and salt to taste. Let all this cook together while
+enough milk to make the soup the proper consistency is coming to a boil.
+Mix together, add a teaspoonful of finely minced parsley, pour into the
+tureen and serve.
+
+
+SOUP OF GREEN PEAS.--No. 2.
+
+Put one quart of green peas over the fire in three quarts of boiling
+water with three French carrots, a small turnip cut into dice and a
+small white onion chopped. Cover tightly and let the vegetables cook
+until tender. Rub two ounces of butter with a small tablespoonful of
+flour, add a little of the soup to this to thin it and then stir all
+together, add an even tablespoonful of finely minced parsley, an even
+teaspoonful of sugar, and salt and pepper to taste; let it come to a
+boil and then serve.
+
+
+POTATO SOUP.
+
+Take four large potatoes, peel and boil them tender in water, mash very
+fine with a small tablespoonful of butter, add as much boiling milk as
+will make it the right consistency. Boil in as little water as possible
+one tablespoonful of turnips and two of carrots cut into dice; when
+tender turn all into the soup, add a little cayenne and salt to taste.
+Just before serving beat a quarter of a cup of cream with one egg yolk,
+remove the soup from the fire and stir the two together as in other
+cream soups, and serve at once with fried croutons.
+
+
+PUREE OF VEGETABLES.
+
+Cut fine three onions, one turnip, two French carrots and four potatoes,
+put in a saucepan with four tablespoonfuls of butter and a little
+parsley; let them cook about ten minutes, then add a tablespoonful of
+flour. Stir well and add two quarts of boiling milk, season with salt
+and pepper and a tiny bit of sugar, and when it boils take out the
+parsley, press the soup through a sieve and serve with croutons of fried
+bread.
+
+
+PUREE OF TURNIPS.
+
+Peel and slice some young turnips, add an onion and carrot sliced, cover
+with boiling water and cook until tender. Mash them in the water and
+press through a fine sieve. To a pint of the puree have a pint of
+boiling milk. Return the puree to the fire, and stir into it a large
+heaping tablespoonful of butter and a small pinch of mace. Take the milk
+from the stove and stir briskly into it two egg yolks beaten with two
+tablespoonfuls of cream, then remove the puree from the stove and stir
+the eggs and milk into it, season to taste with salt and pepper and
+serve.
+
+
+VEGETABLE SOUP.
+
+One cup and a half of green peas, three small French carrots, and a
+small cauliflower cut into flowerettes, one pint of milk, half a cup of
+cream, a good half tablespoonful of flour, one tablespoonful of butter,
+and the yolks of two eggs. Wash and scrape the carrots, cut in thin
+slices and boil each vegetable by itself in as little water as possible.
+When the carrots and peas are done put them together in a saucepan with
+the water in which they were cooked, add the milk, put the saucepan on
+the fire and let it come to a boil, rub the butter and flour together,
+mix with a little milk and stir into the vegetables. Drain the water
+well from the flowerettes, and just before serving put them in the
+tureen. Beat the yolks of eggs and the cream together in a bowl, remove
+the soup from the fire, add a little of it to the eggs and cream, then
+turn them into the soup, stir well and pour it into the tureen.
+
+
+TOMATO SOUP.
+
+Put a generous tablespoonful of butter in a saucepan, when it is hot add
+half an onion chopped fine, let it stew gently for a few minutes, then
+add a pint of canned tomatoes, cook half an hour. Rub a heaping
+tablespoonful of flour and one of butter smoothly together and stir into
+the tomatoes. Have ready a pint of boiling milk, pour the tomatoes into
+a puree sieve with the boiling milk and rub through the sieve. Season
+with salt and pepper and a very little sugar. Return to the fire, make
+it hot, but be careful not to let it boil, as it will curdle. Serve at
+once with croutons.
+
+
+BARLEY SOUP.
+
+Put a quarter of a cup of well washed barley with a bay leaf and a small
+blade of mace into a pint and a half of cold water, boil slowly for
+three hours. Take out the bay leaf and mace and add a small onion cut
+fine, two French carrots cut in dice, and cook until tender, then add a
+pint of milk, a good heaping tablespoonful of butter, salt and pepper
+to taste, let it come to a boil, remove from the fire and stir into it
+one egg yolk beaten with two tablespoonfuls of cream.
+
+
+BLACK BEAN SOUP WITH MOCK MEAT BALLS.
+
+Soak over night a pint of black beans in a quart of water. In the
+morning drain, and cover with fresh water, set the saucepan on the
+stove; when the water comes to a boil drain it off and add a quart of
+fresh water. Cut fine an onion, and with a few slices of carrot and
+turnip and green pepper fry in a heaping tablespoonful of butter, add to
+the beans with a bay leaf half a dozen peppercorns, two cloves, cook
+until tender, press through a sieve, return to the fire, and if it is
+too thick add more water. Have a hard boiled egg and half a lemon cut
+into dice, and meat balls made from recipe given for mock meat the size
+of hickory nuts and boiled in water as other balls are cooked. Drop the
+balls into the soup, and when hot pour the soup over the lemon and egg
+in the tureen and serve.
+
+
+
+
+Entrees.
+
+
+EGG BORDER WITH RICE AND CURRY SAUCE.
+
+Stir four eggs together, add three-quarters of a cup of rich milk, a few
+drops of onion juice, and salt and pepper to taste; beat a little. Have
+a border mould well buttered and sprinkled with finely minced parsley,
+pour the mixture into it, set in a pan of boiling water in the oven,
+cover and let it cook until firm--from five to ten minutes. Have ready
+some rice boiled twenty minutes in plenty of salted water and well
+drained, and a cream sauce into which a slightly heaping teaspoonful of
+curry powder has been stirred. Turn the egg border out on a hot platter,
+fill the center with rice, pour some of the sauce over it, and the rest
+around the border. Garnish with parsley and serve at once.
+
+
+RICE BORDER WITH VEGETABLES OR HARD BOILED EGGS IN CREAM SAUCE.
+
+Three-quarters of a cup of Carolina rice, picked over carefully and
+washed. Boil fifteen minutes in salted water. Drain off the water and
+have one pint and a half of boiling milk in a double boiler, stir the
+rice into this and cook until all the milk is absorbed, then add a
+tablespoonful of butter. Butter a border mould well, turn the rice into
+it, pressing it down so that the form will be perfect, put in the plate
+heater for five minutes, turn out on a platter and serve with vegetables
+or hard boiled eggs in a cream sauce.
+
+
+A BORDER TIMBALE OF MOCK CHICKEN.
+
+Take three-quarters of a cup of rich milk, put half of it into a
+saucepan with an ounce and a half of butter, let it come to a boil, and
+then stir into it an ounce and a half of dried and sifted bread crumbs
+and a good half tablespoonful of flour. Stir constantly until it no
+longer sticks to the pan, remove from the fire and let it cool. When
+cold add two heaping tablespoonfuls of finely chopped walnuts, one
+tablespoonful of lemon juice, one teaspoonful of onion juice, one even
+teaspoonful of sugar, a saltspoonful of mace, two eggs unbeaten--one at
+a time--and the rest of the milk, salt and pepper to taste. Beat hard.
+Butter well a border mould, and sprinkle with fine bread crumbs, turn
+the timbale mixture into it, set the mould in a pan of boiling water,
+cover to keep from browning, and bake from ten to fifteen minutes.
+
+SAUCE.--Put in a spider a good heaping tablespoonful of butter, let it
+brown, add a thick slice of onion cut in small pieces and a heaping
+tablespoonful of flour, stir constantly until it is a very dark rich
+brown, being careful not to let it burn, then add a quarter of a pound
+of fresh mushrooms, skinned and stemmed and cut into dice, let them cook
+a few minutes, then add a stock made from their stems and skins. Have a
+celery root that has been pared and cut into dice and cooked until
+tender in very little water with a bay leaf and two cloves, remove the
+cloves and bay leaf and turn the rest into the sauce, season with pepper
+and salt. Turn the timbale out on a platter, fill the center with the
+sauce, garnish and serve. A few truffles are a great addition. The
+timbale may also be served with an olive sauce.
+
+
+A MOULD OF SPAGHETTINA.
+
+Put three-quarters of a cup of spaghettina, broken in small pieces, into
+a quart of boiling water with an even tablespoonful of salt. Boil half
+an hour. Drain the water off and add a cup of milk to the spaghettina,
+and cook nearly half an hour, until the milk is almost all absorbed.
+Then make a cream sauce as follows: One cup of milk in a saucepan, rub
+butter the size of an egg into a slightly heaping tablespoonful of
+flour, adding a little of the warm milk, then stir into the milk on the
+fire, season with salt and pepper, add two even tablespoonfuls of grated
+cheese--the American Edam cheese is nice for this--and when the sauce is
+thick turn the spaghettina into it, let it come to a boil, turn out on a
+dish, and when cool add one egg beaten light. Butter a border mould
+which holds a little more than a pint, sprinkle it with bread crumbs,
+turn the mixture into it and set the mould into a pan of hot water and
+bake in a moderate oven twenty-five minutes. Have a pint of nicely
+stewed tomatoes seasoned to taste and thickened with bread crumbs and a
+good tablespoonful of butter. Turn the spaghettina mould out on a
+platter, fill the center with the stewed tomatoes, garnish with parsley
+and serve. It makes a very pretty dish and is an excellent piece de
+resistance for dinner or luncheon.
+
+
+SPINACH BORDER MOULD.
+
+Prepare the spinach as in recipe for spinach pudding, butter a border
+mould, dust it with bread crumbs, and press the spinach mixture into it,
+put the mould into a pan of hot water in the oven, cover it to prevent
+browning, and bake about twenty minutes.
+
+
+A FILLING FOR THE CENTER OF MOULD OF SPINACH.
+
+Break two eggs in a bowl, add a little salt and four tablespoonfuls of
+cream and beat them slightly. Turn into a buttered tin cup and stand in
+a saucepan with a little boiling water in it on the stove, cover and
+cook until stiff--about three or four minutes--remove from the fire,
+turn out of the mould and cut in half-inch slices and then into stars or
+any fancy-shape preferred, or into dice. Make a cream sauce, turn the
+spinach mould out on a platter, put a little of the sauce in the center,
+then some of the egg stars, then the rest of the sauce, and finish with
+the egg stars.
+
+
+MOCK COD FISH BALLS.
+
+Six medium sized potatoes, washed, peeled and boiled for ten minutes in
+salted water. Drain and grate them while hot and stir in two heaping
+tablespoonfuls of butter; mix thoroughly. Season with salt, cayenne
+pepper to taste, and add a teaspoonful of grated onion and a
+saltspoonful of mace. Beat two egg yolks light and stir well into it
+with two heaping tablespoonfuls of cracker crumbs. Fry brown in small
+balls in boiling fat without crowding them in the basket, drain on
+kitchen paper and serve very hot on a platter, garnish with parsley.
+
+
+MOCK FISH BALLS IN CURRY OR CREAM SAUCE.
+
+Five ounces of plain boiled potatoes put through a patent vegetable
+strainer or mashed very fine. Add three ounces of butter and a slightly
+heaping tablespoonful of Groult's potato flour, two eggs slightly beaten
+and stirred in--a little at a time--a few drops of onion juice and salt
+and pepper to taste. Have a saucepan of boiling salted water over the
+fire, dip a tablespoon in cold water and then into the mixture and take
+out in oblong balls as nicely and uniformly shaped as possible, and drop
+them carefully into the boiling water, which must not boil too violently
+as the mixture is tender and would cook to pieces. Put them in without
+crowding and let them cook three minutes, taking them out one after
+another as they are done. Put in a colander to drain while preparing
+the curry sauce. Melt in a saucepan a heaping tablespoonful of butter
+and add to it a heaping teaspoonful of flour, an even teaspoonful of
+curry powder, stir well and add milk until of the consistency of cream
+sauce. Put the balls into the sauce and let it come to a boil, remove
+from the fire, and add a tablespoonful of good Madeira. Serve on a
+platter, garnish with parsley and serve. The curry powder and wine may
+be omitted if not liked, and the balls served in plain cream sauce.
+
+
+MOCK FISH (a Norwegian dish).
+
+Take three or four large white potatoes. Wash and peel them and boil
+until only half done. Grate them, and take only the part that has passed
+through the grater--that it may be light. Then weigh out half a pound.
+Beat the yolks of three eggs very light with a quarter of a cup of
+cream, mix with the potatoes and add three ounces of butter melted, half
+a teaspoonful of grated white onion, a dash of cayenne pepper, and salt
+to taste. Butter a mould well, sprinkle it with dried and sifted bread
+crumbs, put the mixture in it, and set the mould in a pan of boiling
+water in the oven, cover the mould and bake half an hour. Turn out
+carefully on a platter, pour a cream or Hollandaise sauce around it, and
+garnish with parsley. Serve very hot with a cucumber salad with French
+dressing, as a fish course.
+
+
+MOCK MEAT.
+
+Put three-quarters of a cup of milk and three ounces of butter in a
+saucepan on the fire. When it boils stir in three ounces of dried and
+rolled bread crumbs and a slightly heaping tablespoonful of flour, and
+half a teaspoonful of sugar. Let it cook until it no longer adheres to
+the pan, then remove from the fire. When it is cool, add three eggs, one
+at a time, beating until smooth, then add one heaping tablespoonful of
+chopped walnut meats, salt and pepper to taste, and a few drops of onion
+juice. Make into flat cakes, a little less than half an inch thick, like
+sausage cakes, dip them in flour, put them into a saucepan of boiling
+salted water and cook for three or four minutes. Take them up, drain
+them from the water, dip in flour again, and brown them in hot butter in
+a spider. Set them one side to keep hot. In another spider make a sauce.
+Put in a heaping tablespoonful of flour, a generous heaping
+tablespoonful of butter, and a heaping tablespoonful of chopped walnut
+meats, let them all brown nicely together, then stir in a vegetable
+stock that has been strained until the gravy is as thick as cream.
+
+
+SPAGHETTINA CHOPS.
+
+Spaghettina is finer than spaghetti, and for sale at Italian groceries.
+Half a cup of milk, half a cup of spaghettina, broken into bits, three
+tablespoonfuls of grated cheese, one tablespoonful of butter, half a
+tablespoonful of flour, and one egg. Put the spaghettina on in boiling
+salted water, boil for three-quarters of an hour, drain well in a
+colander. Make the sauce by melting the butter and stirring the flour
+into it until smooth, then add the cheese and milk and the spaghettina.
+Let it come to a boil and stir in quickly the beaten egg, let it
+thicken, remove at once from the fire, turn it out in a deep plate, and
+when cold form it into chops, dip them in beaten egg, then in bread
+crumbs and fry in boiling fat. They are very nice served with a tomato
+sauce, but good without it.
+
+
+TOMATO CHOPS.
+
+Measure three-quarters of a cup of tomatoes after the water has been
+drained off, put in a saucepan over the fire and stir into it a cupful
+of mashed potatoes, a heaping tablespoonful of butter, salt and pepper
+to taste, half a cup of grated bread crumbs. Mix thoroughly and add one
+egg beaten light. Remove from the fire, turn into a deep plate, let it
+get cold, then form in the shape of chops, dip in egg and roll in dried
+bread or cracker crumbs and fry a nice brown in boiling fat. Arrange on
+a platter and serve with tomato sauce, or place around a dish of stewed
+tomatoes.
+
+
+SAVORY FRIED BREAD.
+
+Cut slices of stale home-made bread about half an inch thick, shape them
+like chops, soak the slices in a rich, well seasoned vegetable stock
+until nearly saturated with it--don't allow them to become too
+soft--then dip in beaten egg mixed with a little milk and fry in butter
+in a spider until a nice brown. Serve with tomato sauce, or around a
+dish of stewed tomatoes.
+
+
+MOCK FISH CHOPS.
+
+Pare three good sized potatoes, cut fine and throw them into cold water
+to prevent them from turning dark. When all are cut drain them from the
+water and chop very fine--there must be two cupfuls. Have a cup of
+boiling milk in a saucepan and put the potatoes into it, cook until
+tender, but not soft, and be careful not to let them burn; when done add
+two generous heaping tablespoonfuls of butter, two heaping
+tablespoonfuls of French carrots, previously cooked in as little water
+as possible, and chopped very fine, one heaping teaspoonful of green
+pepper, one of parsley, one heaping teaspoonful of grated onion, a
+heaping saltspoonful of powdered mace, a dash of cayenne pepper and salt
+to taste. Measure two tablespoonfuls of tomatoes--after all the water
+has been pressed from them--chop fine and add to it one whole egg and
+one egg yolk beaten light, stir this into the potato mixture while on
+the stove, remove at once from the fire, add two heaping tablespoonfuls
+of cracker crumbs rolled fine, and two tablespoonfuls of fine Madeira or
+sherry. Turnout to cool and then form into chops, roll in egg and
+cracker crumbs and fry in boiling fat. Serve with cucumber salad.
+
+
+FRICASSEE OF SPAGHETTINA.
+
+Take a cupful of spaghettina, broken into small pieces, put in boiling
+salted water and cook for three-quarters of an hour. Drain well, have a
+cupful of cream sauce and stir the cooked spaghettina into it, let it
+come to a boil, season with salt and pepper, and add the well beaten
+yolk of an egg, stir well, remove at once, and turn into a hot vegetable
+dish and serve.
+
+
+MUSHROOMS EN COQUILLE.
+
+Wash half a pound of nice, fresh mushrooms, peel them and cut off the
+stems, cut the flaps into dice, and put the skins and stems in a
+saucepan with a cup of water, and cook for ten minutes. While these are
+cooking put a heaping tablespoonful of butter in a spider, when hot add
+the mushroom dice and let them cook until tender, then add a
+dessertspoonful of flour, and when it is cooked add the water the stems
+were boiled in, and salt and pepper to taste. If the sauce is too thick
+add a little more water. Stir in at the last a teaspoonful of finely
+minced parsley, a few drops of lemon juice and the well-beaten yolk of
+one egg, stir well, remove from the fire, fill the shells, sprinkle
+bread crumbs over the tops and a little melted butter, put in the oven
+for an instant to brown.
+
+
+RAGOUT OF EGG PLANT.
+
+Boil a small egg plant until tender. Peel it thinly and set aside to get
+cold. Cut in slices an inch thick and cover the bottom of a baking dish
+with them. Melt a generous tablespoonful of butter in a saucepan and
+stir into it two heaping tablespoonfuls of fresh mushrooms, a heaping
+teaspoonful of parsley, a heaping teaspoonful of onion, all chopped very
+fine, season with salt and pepper and pour over the egg plant. When it
+is time to put it in the oven sprinkle with Parmesan cheese and fine
+breadcrumbs and dot with small lumps of butter, and bake until brown in
+a quick oven. Serve in the dish in which it is baked with the following
+sauce in a sauce boat.
+
+SAUCE.--Boil the skins and stems of the mushrooms in a cup of water;
+while they are cooking, brown together in a spider a slightly heaping
+tablespoonful of butter, a slightly heaping tablespoonful of flour, and
+a small slice of onion cut very fine. Strain the mushroom skins and
+stems and add the water they were cooked in to the browned butter and
+flour, and when the sauce is thick and smooth turn it into a saucepan
+and add to it a heaping tablespoonful of mushrooms, one small cucumber
+pickle and two large olives, all chopped very fine. Let all simmer
+together for a few minutes, season to taste with salt and pepper. If the
+sauce is too thick add a little water. It should be like thick cream.
+
+
+PATTIES OF PUFF PASTE.
+
+Roll out some puff paste an inch thick, cut with a patty-cutter as many
+rounds as are needed, then with a smaller cutter stamp each round about
+half an inch deep. Bake in a quick oven; when done lift the centers out
+carefully with a knife, remove a little of the inside. When wanted heat
+the patty shells and fill with spaghettina in tomato sauce, mushrooms or
+vegetables in a cream or savory sauce, or the filling as given for
+spinach border mould. A few truffles cut fine are a nice addition to
+tomato sauce. Lay the little tops on and serve.
+
+
+SAVORY RICE (a Mexican Dish).
+
+Wash half a cup of rice, drain from the water. Put a heaping
+tablespoonful of butter in a spider, when hot add a small leek or white
+onion and the rice, fry until the rice is a golden brown--do not let it
+get too dark. Have ready a vegetable stock, nearly fill the spider and
+cook twenty minutes until the rice is perfectly dry. Every grain should
+stand alone. Turn out on a platter and serve with tomato sauce.
+
+
+RAGOUT OF ASPARAGUS WITH MOCK MEAT BALLS.
+
+Scrape and wash a bunch of asparagus, cut in pieces about an inch long
+as far as the stalks are very tender, put the remainder of the stalks
+with an onion into a saucepan, cover with boiling water and let it cook
+until tender--about half an hour. Then mash them in the water in which
+they were boiled through a colander. Put over the fire again, and when
+it comes to a boil throw in the points and cook until tender. While that
+is cooking make some mock meat, as given in a previous recipe, form into
+balls as large as a walnut. Cook them in salted boiling water for five
+minutes, drain them from the water, also the asparagus points from the
+stock, put them together in a saucepan to keep hot while making a gravy.
+Melt a generous heaping tablespoonful of butter in a spider, add to it
+when it bubbles a large heaping tablespoonful of flour, stir well until
+it becomes a dark, rich brown, taking care that it does not burn, add
+the asparagus stock, season with salt and pepper--this gravy should be
+like thick cream--turn it over the asparagus and meat balls, stir in a
+good half tablespoonful of butter, let it come to a boil and serve on a
+platter. Garnish with parsley.
+
+
+CURRIED RICE CROQUETTES.
+
+Put three-quarters of a cup of milk in a saucepan with butter the size
+of an egg, let it come to a boil, and stir into it one large cup and a
+half of rice that has been boiled in salted water twenty minutes. Add a
+slightly heaping teaspoonful of curry powder, a few drops of onion juice
+and salt to taste. When it comes to a boil add a beaten egg to it, stir
+a minute and remove from the fire. Turn it out, let it cool, and then
+form into cylinders and fry as usual.
+
+
+MOCK FISH CROQUETTES.
+
+Slice three medium sized potatoes, boil until tender, but not soft, chop
+very fine an even teaspoonful of onion with three zepherettes or small
+square crackers, then add the hot potatoes and chop all together, season
+with a dash of cayenne pepper, a saltspoonful of mace, a little salt and
+pepper. Make a sauce with a large heaping tablespoonful of butter, a
+heaping teaspoonful of flour rubbed well together in a saucepan over the
+fire; when smooth add three-quarters of a cup of rich hot milk, when it
+boils add the potato mixture, let it get thoroughly hot and stir into it
+a well-beaten egg, remove from the fire, turn it out to get cool. Form
+into cylinders, dip in egg, roll in bread crumbs, fry in boiling fat,
+and serve with either Hollandaise or tartar sauce.
+
+
+WALNUT CROQUETTES.
+
+Put half a pint of bread crumbs and a gill of milk in a double boiler,
+place over the fire and stir until thick and smooth, add a pinch of
+salt, three-quarters of a cup of chopped nuts and a tablespoonful of
+sherry. When the mixture is hot stir into it the well-beaten yolks of
+two eggs and remove from the fire at once. Set the mixture away to get
+cold, then form in any shape preferred for croquettes; dip them in egg
+and then in dried bread or cracker crumbs, fry in boiling fat and serve
+with a sauce piquante.
+
+
+RAGOUT OF MUSHROOMS.
+
+Wash half a pound of fine, fresh mushrooms, skin, stem and cut them into
+dice. Put the stems and skins in water to cover and stew them for twenty
+minutes; strain and put the mushrooms into this broth with a generous
+tablespoonful of butter, a teaspoonful of finely chopped onion, season
+with salt and pepper, cook until tender; when done add two well-beaten
+yolks of eggs, stir briskly and remove at once from the fire, turn out
+on a platter, sprinkle with a little very finely minced parsley and
+serve very hot.
+
+
+MOCK CHICKEN CROQUETTES.
+
+Two cups of rye bread--home-made is the best--chopped fine, one cup of
+chopped English walnuts. Mix together and chop again with a
+tablespoonful of butter, an even tablespoonful of grated onion, a scant
+teaspoonful of ground mace. Melt a heaping tablespoonful of butter in a
+saucepan with half a tablespoonful of flour and add gradually to it a
+cupful of rich milk; when this comes to a boil add the other
+ingredients, salt and pepper to taste, then stir in two well-beaten
+eggs, remove from the fire and add a tablespoonful of lemon juice; turn
+out on a platter to cool, form into cylinders, dip in egg and bread
+crumbs, as usual, and fry in boiling fat.
+
+
+
+
+Vegetables.
+
+
+Vegetables should be cooked in as little water as possible; the better
+way is to steam them. So much of the valuable salts are washed out by
+boiling in too much water.
+
+All vegetables left over can be warmed again, either in a cream sauce,
+or put in a double boiler and steamed, adding a little more butter.
+
+When pepper is used, it should always be white pepper, especially in
+white sauces and soups.
+
+Never salt vegetables until they are nearly cooked; it hardens them.
+
+The water vegetables are boiled in may be utilized in making sauces and
+soups; the best of the vegetables goes into it.
+
+The water Jerusalem artichokes are boiled in becomes quite a thick jelly
+when cold, and makes an excellent foundation for sauces.
+
+
+TO BOIL POTATOES.
+
+Select potatoes of uniform size, wash and pare thinly, cover with
+boiling water and cook half an hour; when nearly done add salt. As soon
+as done drain from the water and set the saucepan where the potatoes can
+steam for a few minutes. They should be served immediately, and never
+allowed to remain in the water a moment after they are cooked. Potatoes
+are much better steamed with their skins on than boiled, as they then
+retain all the potashes. When they are old they should be washed, pared
+and covered with cold water, and allowed to stand for several hours
+before either boiling or frying.
+
+
+POTATOES BAKED.
+
+Select them of uniform size, wash and scrub well, cut a thin slice from
+each end to prevent their being soggy. They require nearly an hour to
+bake in a moderate oven.
+
+
+TO MASH POTATOES.
+
+Boil the potatoes carefully, drain from the water, mash fine, and to
+four good-sized potatoes add a heaping tablespoonful of butter, a
+tablespoonful or two of cream or rich milk and salt and pepper to taste.
+Serve at once. They must be freshly mashed and very hot to be eatable.
+The mashed potatoes maybe squeezed through a vegetable ricer, when they
+are called Potatoes a la Neige.
+
+
+NEW POTATOES WITH CREAM SAUCE.
+
+Select rather small potatoes of uniform size and boil. When done drain
+off the water, set them back on the stove to keep hot while making a
+cream sauce, then put them carefully in a vegetable dish, pour the sauce
+over them and sprinkle with a little finely minced parsley.
+
+
+BROILED POTATOES.
+
+Take some cold boiled potatoes and cut them in rather thick slices
+lengthwise, dust with white pepper and salt, dip each slice in melted
+butter, broil over a clear fire until a nice brown. Serve with melted
+butter and finely minced parsley poured over them.
+
+
+POTATOES A LA CREME AU GRATIN.
+
+Chop cold boiled potatoes, put them in a baking dish, pour over them a
+cupful of white sauce nicely seasoned, sprinkle with a tablespoonful of
+grated Parmesan cheese or Edam cheese grated, one tablespoonful of bread
+crumbs, and dot all over with tiny bits of butter. Put in a quick oven
+for a few minutes to brown. Do not leave it in too long, or it will
+become dry.
+
+
+STUFFED POTATOES.
+
+Bake some medium-sized potatoes; when done cut in half lengthwise, scoop
+out the inside, taking care not to break the skin. Mash the potato
+smooth and fine with butter and a little milk, season with salt and
+pepper to taste, heat thoroughly, fill the skins, brush the tops over
+with melted butter, brown in the oven and serve.
+
+
+POTATO FRICASSEE.
+
+Put in a spider a generous tablespoonful of butter and a cup of milk,
+when hot add some cold potatoes cut in dice, season with pepper, salt, a
+few drops of onion juice. Let them get thoroughly hot, then add the
+beaten yolks of two eggs, stir constantly until thick. Great care must
+be taken not to let it cook too long, or the sauce will curdle. Pour
+into a vegetable dish, sprinkle a little finely minced parsley over the
+top and serve.
+
+
+POTATOES A LA DUCHESSE.
+
+Take cold mashed potatoes that are nicely seasoned with salt and pepper,
+form into little round cakes, put them on a tin, glaze over with beaten
+egg and brown in the oven. Arrange on a platter, garnish with parsley
+and serve.
+
+
+SARATOGA CHIPS.
+
+Peel some medium-sized white potatoes, and slice them very thin. It is
+better to have a potato slicer for these, if possible, as it cuts them
+so quickly and perfectly. Wash the potatoes in one or two waters, then
+cover with fresh water and lay a lump of ice on the top of them. Let
+them stand an hour, if convenient, drain in a colander, wipe dry with a
+towel, and fry in boiling fat--not too many at a time in the basket or
+they will stick together, and will not brown. Have a quick fire, and fry
+until brown and crisp, drain on paper, sprinkle with salt and serve.
+
+
+FRENCH FRIED POTATOES.
+
+Peel some potatoes and cut in finger lengths, not too thick, cover with
+ice water, and if they are old it is better to let them stand two hours.
+Drain, wipe dry, and fry in boiling fat as Saratoga chips--not too many
+at a time. When they are a nice brown lift the basket from the fat,
+sprinkle with salt, shake the grease from them and remove with a
+skimming spoon, drain on paper and serve at once.
+
+
+POTATOES A LA MAITRE D'HOTEL.
+
+Cut cold boiled potatoes in round slices, not too thick, put in a
+saucepan with some melted butter, pepper and salt. When they are hot add
+some lemon juice and a little minced parsley and serve.
+
+
+POTATOES LYONNAISE.
+
+Fry a little onion cut in thin slices in plenty of butter; when a
+delicate brown add some cold boiled potatoes cut in slices of medium
+thickness, mixing them with the onion by tossing them together rather
+than stirring, as this breaks them. Cook until a nice color, drain them,
+put in a dish and sprinkle a little minced parsley over them.
+
+
+POTATOES A LA PARISIENNE.
+
+Peel and wash some potatoes, scoop out into little balls with a potato
+scoop, which is made for the purpose. Boil for five minutes, put in
+melted butter in a saucepan until each potato is well covered with the
+butter, turn them into a pan, and brown in the oven. Turn out on a dish
+and sprinkle with minced parsley and a little salt.
+
+
+POTATOES CREAMED AND BROWNED.
+
+Take a pint of cold boiled potatoes, cut into dice of uniform size. Have
+ready a pint of cream sauce, toss the potatoes in this, season with
+salt and white pepper to taste, put in a baking dish, sprinkle with
+dried bread crumbs and a tablespoonful of American Edam cheese. A few
+drops of onion juice, if liked, may be added before putting the potatoes
+into the dish. Set it in the oven a few minutes, until it becomes a
+golden brown and serve. Do not let it stand in the oven long or it will
+dry.
+
+
+POTATO PUFF.
+
+Two cupfuls of smoothly mashed boiled or baked potatoes, two
+tablespoonfuls of melted butter, two well-beaten whites of eggs, a
+cupful of sweet cream or rich milk. Stir the melted butter into the
+potato, then add the eggs and cream, season with salt and pepper, turn
+into a buttered baking dish, bake in a quick oven and serve in the dish
+in which it is baked.
+
+
+WHITE POTATO CROQUETTES.
+
+Boil and mash very fine four medium sized potatoes. Put half a cup of
+rich milk and a generous heaping tablespoonful of butter in a saucepan
+over the fire. When the milk comes to a boil, stir in the mashed
+potatoes, season with pepper and salt to taste, mix thoroughly and add
+the white of an egg beaten to a stiff froth, remove from the fire, turn
+out on a plate to cool, then make up in small cylinders, dip in beaten
+egg, roll in cracker crumbs and fry a delicate brown in boiling fat.
+
+
+POTATO PAPA (a Mexican Dish).
+
+Wash, pare and boil one dozen small white potatoes, mash while hot and
+add to them half a cup of raisins stoned and chopped very fine, twenty
+large Queen olives stoned and chopped fine, one tablespoonful of parsley
+finely minced, an even teaspoonful of sugar, and salt and pepper to
+taste. Mix all well together, form into an oblong shape, leaving the
+top rough. Brown a little butter in a spider, put the papa into it, and
+after a few moments' frying scatter little lumps of butter over the top
+and set in the oven to brown. Garnish with parsley and hard-boiled eggs
+cut in quarters lengthwise.
+
+
+SWEET POTATOES FRIED RAW.
+
+Peel two or three medium-sized potatoes and cut in slices about a
+quarter of an inch thick, fry in boiling fat--when they are a nice brown
+they are done--drain on paper for a moment before serving.
+
+
+COOKED SWEET POTATOES FRIED.
+
+Take several sweet potatoes cut in slices lengthwise, not too thin. Dip
+each slice in melted butter and then in brown sugar, and fry in a little
+butter.
+
+
+SWEET POTATOES MASHED AND BROWNED.
+
+Boil three sweet potatoes of medium size until done. Peel and squeeze
+through the patent vegetable strainer, add a heaping tablespoonful of
+butter, salt and pepper to taste, and enough milk to make very soft. Put
+in a baking dish, dot it over with tiny bits of butter and bake until
+brown. Serve in the dish in which it is baked. If any is left over
+remove the thin brown skin, make the potato into small, flat cakes and
+brown on both sides in a little butter in a spider.
+
+
+SWEET POTATO CROQUETTES.
+
+Three medium-sized potatoes baked and mashed very fine and beaten to a
+cream with one generous tablespoonful of butter, three tablespoonfuls of
+cream, one teaspoonful of sugar, a little salt, one teaspoonful of lemon
+juice, a saltspoonful of cinnamon and one egg yolk beaten very light,
+and add at the last the white of egg whipped to a stiff froth. Form into
+cones or cylinders, dip in beaten egg and bread crumbs and fry in
+boiling fat. Drain on kitchen paper, sift a little sugar over them and
+serve at once.
+
+
+BRUSSELS SPROUTS.
+
+Pick off any leaves that may be discolored and wash well a quart of
+Brussels sprouts, put into a saucepan with two quarts of boiling water
+and a saltspoonful of soda. Boil rapidly until tender--about half an
+hour--just before they are done add a tablespoonful of salt. Drain them
+in a colander, and if it is not time to serve them stand the colander
+over steam to keep them hot. Do not let them remain in the water. When
+ready to serve put the sprouts in a vegetable dish and pour over them a
+pint of rich cream sauce.
+
+
+OKRA AND TOMATOES.
+
+A quart of fresh or canned tomatoes--if fresh, skin in the usual
+way--cut them in quarters and put over the fire, let them boil until a
+great deal of the water has evaporated, then add a pint of fresh okra,
+cut in slices, cook until tender, season with a generous heaping
+tablespoonful of butter, and pepper and salt to taste.
+
+
+BEETS.
+
+Wash the beets carefully to avoid breaking the skin, and do not cut off
+the fine roots, as this will bleed and spoil them. Put on in boiling
+water and cook from an hour and a half to three hours. Test with a
+wooden skewer. Cut in slices or dice and serve with melted butter,
+pepper and salt. Winter beets should be soaked over night.
+
+
+PUREE OF PEAS.
+
+When peas are old this is a very nice way to use them. Put a quart of
+shelled peas over the fire in sufficient boiling water to cook them.
+Boil until tender, drain from the water, press through a puree sieve,
+season with salt and pepper to taste, and a good heaping tablespoonful
+of butter, and if too dry a little milk or cream may be used.
+
+
+PUREE OF LIMA BEANS
+
+may be prepared in the same way.
+
+
+PUREE OF CUCUMBERS.
+
+Peel and slice the cucumbers and put them over the fire in as little
+boiling water as will cook them; when tender drain from the water, press
+through a puree sieve, season with salt and pepper and add a
+tablespoonful of butter.
+
+
+STUFFED CUCUMBERS.
+
+Peel two large, fine cucumbers, cut in half lengthwise, take out the
+seeds. Scrape out carefully the soft part--with a small spoon--into a
+saucepan. Peel and core a tart apple, chop fine with a small pickled
+gherkin, take from this a good tablespoonful for the sauce and put one
+side, then add the rest to the soft part of the cucumbers in the
+saucepan. Let it simmer until tender, then add butter the size of an
+egg, pepper and salt to taste, a few drops of onion juice, or the spoon
+used for stirring the mixture may be rubbed with garlic, three
+tablespoonfuls of grated bread crumbs, one egg beaten, stir all
+together, and remove at once from the fire. Put the cucumbers in a
+saucepan, cover with boiling water and cook gently until tender--about
+ten or fifteen minutes; when nearly done add a tablespoonful of salt,
+drain from the water, when cool enough stuff them with the dressing
+already prepared and press into shape, brush with egg, sprinkle bread
+crumbs over the top and a few tiny lumps of butter, place carefully in a
+pan and bake a delicate brown.
+
+FOR THE SAUCE, take the tablespoonful of apple and pickle reserved from
+the stuffing, and add a teaspoonful of capers, chop all together as fine
+as possible, make a cream sauce and add this mixture to it on the fire
+and heat thoroughly. Place the cucumbers carefully on a platter and pour
+the sauce around them.
+
+
+CUCUMBERS STUFFED WITH MUSHROOMS.
+
+Peel two large, firm cucumbers, and cut in half lengthwise; take out the
+seeds. Take a quarter of a pound of fresh mushrooms, skin and stem them.
+Chop the mushroom flaps very fine, put them in a spider with four
+tablespoonfuls of melted butter and a very little water, cover and cook
+until tender. Remove from the fire, stir in four heaping tablespoonfuls
+of grated bread crumbs, salt and pepper to taste, a few drops of onion
+juice, and the yolk of one egg. Stuff the cucumbers with this dressing,
+put the halves together, fasten with wooden toothpicks or tie with
+string. Place in a small dish that will fit in the steamer, cover
+closely, and steam until tender--about three-quarters of an hour--and
+serve with a brown sauce made as follows:
+
+THE SAUCE.--Put on the skins and stems of the mushrooms in boiling
+water. Fry a few slices each of carrot, celery top, green pepper, onion
+and turnip in butter, strain the water from the mushroom stems into this
+and stew until all are tender, strain, add a generous tablespoonful of
+butter and enough flour to thicken the sauce, and salt and pepper to
+taste. Place the cucumbers in a shallow vegetable dish, remove the
+strings and pour the sauce around them.
+
+
+ESCALLOPED EGG PLANT.
+
+Boil a small egg plant, cut it in half, take out the pulp, throwing away
+the seeds and skin, chop the pulp fine and mix with it half a
+teaspoonful of bread crumbs, one cup of cream or rich milk, butter the
+size of an egg, an even teaspoonful of finely minced parsley, pepper and
+salt to taste, and a few drops of onion juice. Beat all together, turn
+into a baking dish, cover the top with dried bread crumbs and tiny bits
+of butter and bake until brown. Serve in the dish in which it is baked.
+If any is left over, cut in slices half an inch thick and fry in butter
+for luncheon.
+
+
+STUFFED EGG PLANT.
+
+Take half a large egg plant, boil gently until tender, remove from the
+fire, take out the pulp carefully so as not to break the shell, leaving
+it about a quarter of an inch thick. Peel and stem a quarter of a pound
+of fresh mushrooms, chop very fine, reserve a heaping tablespoonful of
+this for the sauce, then add the pulp of the egg plant to the mushrooms
+in the chopping bowl, and one heaping tablespoonful of currants, washed
+and picked over, one even teaspoonful of grated onion, one even
+teaspoonful of chopped green pepper, five heaping tablespoonfuls of
+grated bread crumbs, four tablespoonfuls of melted butter, two
+tablespoonfuls of rich cream. Mix all well together, fill the shell with
+this mixture, press it into shape and bind carefully with string. Bake
+twenty minutes, remove the string and serve on a platter with the sauce
+poured around it.
+
+THE SAUCE.--Put on the skins and stems of the mushrooms in a saucepan,
+cover with boiling water, cook until tender, drain, and into this water
+put the tablespoonful of reserved mushrooms, add salt and pepper to
+taste, boil a few minutes, then add a heaping teaspoonful of flour
+stirred into a heaping tablespoonful of butter, let all cook together
+until thick, and pour around the egg plant.
+
+
+GREEN CORN CAKES.
+
+One quart of grated corn, one teacup of butter melted, four
+tablespoonfuls of flour, two eggs, and salt and pepper to taste. Bake as
+griddle cakes and serve at once. These cakes are very good made of
+canned corn. Pound the corn in a mortar and press through a sieve.
+
+
+CORN PUDDING.
+
+Four large ears of corn grated, or a can of corn prepared as for corn
+cakes, one heaping tablespoonful of butter, one teaspoonful of flour,
+one teaspoonful of sugar, one whole egg and one yolk. Melt the butter
+and stir into the corn, beat the eggs and add with one pint of milk, the
+sugar and flour, and salt and pepper to taste. Bake in a shallow dish in
+a moderate oven from twenty minutes to half an hour. If it bakes too
+long, it becomes watery.
+
+
+MOCK OYSTERS OF GREEN CORN.
+
+A pint of grated corn, a cup of flour, one egg, two ounces of butter,
+three tablespoonfuls of milk, and salt and pepper to taste. Mix well and
+drop from a spoon in oblong cakes--to look as much like oysters as
+possible--into hot butter, fry brown on both sides. Serve on a platter
+and garnish with parsley. These may also be made of canned corn by
+pressing it through a colander with a potato masher to separate the
+hulls from it.
+
+
+CORN BOILED ON THE COB.
+
+Husk the corn and remove the silk, put in a kettle, and cover with
+boiling water. If the corn is young, it will cook in from five to ten
+minutes, as it is only necessary to set the milk. It should be served at
+once in a folded napkin.
+
+
+CURRY OF CORN.
+
+A can of corn, one good tart cooking apple, one tomato, a teaspoonful of
+finely chopped green pepper, a teaspoonful of grated onion, a
+teaspoonful of curry powder, a tablespoonful of chopped Brazil or
+English walnuts, two tablespoonfuls of butter, and salt and pepper to
+taste. Put the butter in a spider, when it bubbles add the apple cut in
+dice and onion, fry brown, then stir in the curry powder, the chopped
+pepper and tomato and nuts, let all simmer together for a few minutes,
+then add the corn, and cook gently for twenty minutes. If it is too
+thick a little water must be added. Serve in a shallow vegetable dish or
+on a platter. Fresh corn may be used. Boil and then cut from the cob,
+cook the cobs in the water the corn was boiled in long enough to extract
+all the good from them, and use this broth for the curry.
+
+
+CROQUETTES OF SALSIFY AND CELERIAC.
+
+Two roots of salsify and one large celeriac. Wash and scrape them well.
+Cut in pieces and cover with vinegar and water and let them stand one
+hour--this will prevent them from turning dark. Pour off the vinegar and
+water and nearly cover them with boiling water, cook until very tender,
+mash fine and smooth, season with pepper and salt, and a few drops of
+onion juice, put in a saucepan over the fire, and add a tablespoonful of
+butter, two tablespoonfuls of milk, and just before removing from the
+fire add a tablespoonful of cream and one egg, stir well, turn out into
+a bowl and set aside to cool. When cold make into croquettes, dip in egg
+and cracker crumbs and fry in a basket in boiling oil.
+
+
+INDIAN CURRY OF VEGETABLES.
+
+Equal quantities of cauliflower and potatoes, raw. The cauliflower cut
+into flowerettes and the potatoes into dice. Put them into a spider
+with a heaping tablespoonful of butter, a rounded teaspoonful of curry
+powder, and let them simmer for a few minutes without taking color. Then
+add two tablespoonfuls of tomatoes, an even teaspoonful of grated onion
+and one of chopped green pepper, fill up the spider with boiling water,
+and set it back on the stove where it will stew gently until the
+vegetables are tender and the water has been reduced to one-third the
+quantity. It should be as thick as ordinary gravy; if not, add a scant
+teaspoonful of flour. Just before it is done stir in a heaping
+tablespoonful of butter. Turn it into a shallow vegetable dish and serve
+very hot. The spider should be kept covered while the curry is cooking.
+It is very good without the green pepper. This may be warmed over, and
+is better the second day than the first.
+
+
+KOHLRABI.
+
+Peel them, cut in slices and pour on just enough boiling water to cook
+them. Cook until tender. When nearly done add salt. Make a cream sauce,
+season with white pepper, salt and a little grated nutmeg, if liked,
+toss them in this sauce, let it boil up once and serve very hot.
+
+
+MARROWFAT BEANS BAKED.
+
+Pick over carefully and wash one quart of beans, soak in water over
+night. In the morning drain, add fresh cold water and bring to a boil,
+drain again, and turn them into a four-quart stone jar, put in a
+generous cup of butter, two large tablespoonfuls of Porto Rico molasses,
+two tablespoonfuls of salt, less than a teaspoonful of pepper, and fill
+the jar with boiling water. Put in the oven, covering the jar with a tin
+cover. It must be cooked in a slow oven eight or nine hours--the water
+ought to last until the beans are perfectly cooked, and when done a
+good gravy left, about a third of the depth of the beans in the jar.
+Beans cooked in this way are very nutritious and easily digested. Keep
+them covered for two or three hours while cooking. Serve with Chili
+sauce.
+
+
+BAYO OR MEXICAN BEANS.--No. 1.
+
+Put one cup of Bayo or Mexican red beans to soak over night, in the
+morning drain off the water and put them in a saucepan with plenty of
+fresh water, let them cook for two hours, drain again, and add to them
+three fresh tomatoes, skinned and cut small, or a cup of canned
+tomatoes, and half an onion cut as small as the beans, then cover with
+boiling water and cook for one hour. Then stir in a very generous
+tablespoonful of butter, and salt and pepper to taste.
+
+
+MEXICAN BEANS.--No. 2.
+
+Soak over night a pint of beans and boil as in recipe No. 1 until soft.
+Then melt a tablespoonful of butter in a spider; when it bubbles put in
+a small onion chopped very fine, and fry a delicate brown. Drain the
+beans and turn them into the spider, add a cup of boiling water and stir
+until the water becomes thick like cream.
+
+
+EMPARADAS (a Mexican Recipe).
+
+Take some beans cooked as in Mexican Beans No. 1 and mash them to a
+paste. Then roll out some puff paste very thin--about the sixth of an
+inch--cut this into rounds with a large patty cutter, put a spoonful of
+the bean puree on the half of each round, wet the edges of the pastry,
+cover, press the edges together, making a half moon, brush them over
+with beaten egg and bake in a hot oven, or they may be fried in boiling
+oil or fat until a delicate brown.
+
+
+FRIJOLES FRITOS.
+
+A pint of beans cooked as in recipe for Bayo or Mexican Beans No. 1. Rub
+them smooth in a mortar, put them into a spider with a quarter of a cup
+of butter and fry for a few minutes, then add half a cup of grated
+Parmesan cheese, mix thoroughly and serve hot.
+
+
+BROILED MUSHROOMS.
+
+Select large flap mushrooms for broiling. Wash, skin and stem them, lay
+them on a dish, sprinkle with salt and pepper and pour a little olive
+oil over each mushroom, let them stand one hour. Broil on a gridiron
+over a nice clear fire. Place on a dish and serve with the following
+sauce: Prepare the stock as before by boiling the stems and skins in
+water and then straining. Mince two or three mushrooms fine, add to the
+stock, with a teaspoonful of minced parsley, a few drops of onion juice,
+a small lump of butter, cook for fifteen minutes, then add a cupful of
+cream, an even teaspoonful of flour wet with some of the cream and
+rubbed smooth. Let it all cook together for three minutes, then add the
+beaten yolk of an egg, stir well, remove from the fire at once and
+serve.
+
+
+MUSHROOMS ON TOAST.
+
+Half a pound of mushrooms, wash, stem and skin as before. Cut into dice,
+put in a saucepan with the juice of half a lemon, a tablespoonful of
+butter and a slice of onion, a sprig of parsley and one clove, tied
+together in a thin muslin bag. Set the saucepan on the fire and stew
+gently until nearly dry, then add water almost to cover them, salt and
+pepper to taste, and let them cook fifteen minutes. Take out the bag of
+onion, etc., and thicken with one egg yolk well beaten, and a small
+cupful of cream. Have some slices of toast on a platter, buttered and
+moistened with a little hot milk, pour the mushrooms over them, garnish
+with parsley and serve hot.
+
+
+MUSHROOMS STEWED IN A CREAM SAUCE.
+
+Make a pint of cream sauce, prepare half a pound of mushrooms as in the
+preceding recipe, cut into dice, and stew in the sauce until very
+tender. Have the toast prepared as above and pour the mushrooms over it.
+Garnish with parsley and serve at once. They may be served in pastry
+shells as an entree, if preferred.
+
+
+TOMATOES STUFFED WITH MUSHROOMS.--No. 1.
+
+Wash, skin and stem half a pound of mushrooms, chop very fine, add two
+even teaspoonfuls of finely minced parsley, a few drops of lemon juice,
+the same of onion juice, and salt and pepper to taste. Melt two
+tablespoonfuls of butter in a saucepan and cook all together in this
+until the mushrooms are tender, then add a cupful of stale bread crumbs
+and one egg yolk, stir well and remove from the fire. Have half a dozen
+perfectly ripe tomatoes, washed and wiped, cut a slice from the top of
+each, take out the core and seeds, and fill with the mushroom stuffing.
+Bake in a moderate oven until done. The skins should be removed in the
+usual way before stuffing.
+
+
+TOMATOES STUFFED WITH MUSHROOMS.--No. 2.
+
+Wash and wipe the tomatoes, but do not remove the skins. Cut in half,
+take out the core and a few of the seeds. Fill with the same forcemeat
+as in the preceding recipe and cover the top with it, place in a pan
+with a little water to keep from burning, bake in a moderate oven until
+soft, remove carefully from the pan, place on a platter, garnish with
+parsley and serve.
+
+
+ESCALLOPED TOMATOES.
+
+Strain from a quart can of tomatoes one cupful of water. Put a layer of
+the tomatoes in a baking dish, season with salt, pepper and a little
+sugar, cover with a layer of bread crumbs, dot freely with bits of
+butter, then put another layer of tomatoes, and lastly a layer of bread
+crumbs, with bits of butter, and sprinkle with a dessertspoonful of
+sugar. Bake forty-five minutes, and serve in the dish in which it is
+baked.
+
+
+TOMATOES WITH EGG.
+
+Drain the water from a can of tomatoes, press them through a colander,
+put into a saucepan over the fire, season with salt and pepper, a little
+sugar, if acid, and a few drops of onion juice. Let them cook a little,
+and just before serving add the well-beaten yolks of two eggs, stir well
+until it thickens, and remove immediately from the fire or it will
+curdle.
+
+
+FRENCH CARROTS IN BROWN SAUCE.
+
+Select the smallest French carrots, wash and scrape them and boil until
+tender in as little water as possible. When done drain from the water,
+using it to make the sauce. Put a tablespoonful of butter into a spider,
+when hot stir in a tablespoonful of flour, stir until a dark brown, add
+gradually the water the carrots were boiled in, season with salt and
+pepper, simmer until thick and smooth, add the carrots, and when hot
+serve.
+
+
+FRENCH CARROTS AND PEAS.
+
+Take a pint of young peas and two bunches of French carrots, cut in
+slices or fancy shapes (stars or clover leaves), cook each vegetable by
+itself in as little water as will cook them. When they are both tender
+put them together into a saucepan, add a heaping tablespoonful of butter
+and half a tablespoonful of flour rubbed together, and if there is not
+enough water left, add enough to make a gravy. Canned instead of fresh
+peas may be used; drain the water from the peas and stew the carrots in
+it, and follow the recipe as above.
+
+
+SPINACH PUDDING.
+
+Make a sauce of one ounce and a half of butter, one ounce of flour, a
+scant half cup of rich milk, half a teaspoonful of sugar, a grating of
+nutmeg, if liked, and salt and pepper to taste. When this comes to a
+boil, add an even cupful of spinach that has been cooked and finely
+chopped, and from which the water has been well pressed out. Remove from
+the stove, and stir into it two beaten eggs. Grease a mould, sprinkle it
+with dried and sifted bread crumbs, turn the pudding into this, set the
+mould in a pan of hot water, put in the oven, cover it to prevent
+browning and bake nearly three-quarters of an hour. Turn out on a
+platter, have ready a cream sauce to pour around the pudding, garnish
+with hard-boiled eggs, cut in quarters lengthwise, and parsley. If any
+is left over, cut in slices, and warm over in a cream sauce and serve
+for luncheon. It will keep for days.
+
+
+SPINACH BALLS.
+
+Put a slightly heaping tablespoonful of butter, a tablespoonful of
+cream, and half a teaspoonful of sugar into a saucepan on the stove, mix
+well, and when it boils add a heaping tablespoonful of flour--as much as
+will stay on the spoon--let it come to a boil, and then add
+three-quarters of a cup of cooked and finely chopped spinach, beat well
+and remove from the fire. When cold add two eggs, one at a time, season
+with salt and pepper to taste and half a saltspoonful of powdered mace.
+Have a saucepan of boiling water, slightly salted, on the stove; dip a
+tablespoon in cold water, and then take up enough of the spinach mixture
+to make an oblong cake, in shape like an egg cut in half lengthwise,
+then dip the spoon in the boiling water and let the cake float off. Use
+all the mixture in this way. The balls will cook in four or five
+minutes, and they must not boil too fast or they will break. Let them
+drain in a colander while making a cream sauce, and when the sauce is
+made put the balls into it and let them come to a boil, turn out on a
+platter and garnish with parsley.
+
+
+TOMATOES AND MUSHROOMS.
+
+Put on a pint of tomatoes in a saucepan and cook for fifteen or twenty
+minutes until nearly all the water has evaporated, season with salt and
+pepper, add a generous tablespoonful of butter, a tablespoonful of bread
+crumbs and half a pint of fresh mushrooms chopped fine. Cook until the
+mushrooms are tender. Have some bread cut in nice slices toasted and
+slightly moistened with warm milk. Pour the tomatoes and mushrooms over
+it and serve very hot.
+
+
+TO BOIL RICE PLAIN.
+
+Wash half a cupful of rice, drain from the water, have on the fire a
+very large saucepan nearly full of salted boiling water. Turn the rice
+into this and boil hard for twenty minutes, pour all into a colander,
+drain well, and put the rice in a smaller saucepan on the back of the
+stove, where it will be kept warm, without cooking, until all the
+moisture has evaporated. Then serve.
+
+
+CAULIFLOWER WITH DRAWN BUTTER.
+
+Select a nice white cauliflower, take off all the leaves, and cut enough
+of the stem off to allow it to stand well in the dish it is to be served
+in. Put it into a saucepan, cover with boiling water, and when it is
+nearly done add salt, as cooking it long with salt turns it brown. The
+usual time to cook a cauliflower is about twenty minutes. Try it with a
+fork, and if it is tender remove carefully from the water, let it drain
+in a colander while preparing a drawn butter. Then put into a hot
+vegetable dish, pour the sauce over and serve.
+
+FOR THE DRAWN BUTTER.--Melt a large heaping tablespoonful of butter, and
+stir into it a heaping teaspoonful of flour, let them cook together
+without browning and add by degrees a cup of hot milk.
+
+
+ESCALLOPED CAULIFLOWER.
+
+Cut a cauliflower into flowerettes, cover with boiling water into a
+saucepan and cook until tender, let them drain in a colander while the
+sauce is being prepared. Make the usual cream sauce, enough to cover the
+cauliflower. When the sauce is done add two heaping tablespoonfuls of
+American Edam or grated Parmesan cheese, put the flowerettes into a
+baking dish, pour the sauce over them, sprinkle the top with a little of
+the cheese, and stand the dish in the oven for a few minutes to brown.
+
+
+ESCALLOPED SPAGHETTINA.
+
+Put a good half cupful of spaghettina, broken in bits, into a saucepan
+of boiling water with an even tablespoonful of salt, boil three-quarters
+of an hour, turn into a colander and let it drain while the sauce is
+being made. Prepare it exactly as for escalloped cauliflower and finish
+in the same way.
+
+
+CHESTNUT PUREE.
+
+Shell some large imported chestnuts and put over the fire in boiling
+water, let them cook for a few minutes, rub the skins off, and cover
+again with fresh boiling water, boil until tender. Press through a
+sieve, and season with butter, pepper and salt.
+
+
+PUREE OF DRIED WHITE BEANS.
+
+Pick over and wash a pint of beans and soak over night. In the morning
+drain off the water, put the beans into a saucepan with cold water to
+cover them, and cook until tender--a little more than an hour. Press
+through a sieve, add a generous tablespoonful of butter, salt and pepper
+to taste, put into a saucepan, make very hot and serve.
+
+
+SQUASH PUDDING.
+
+A large heaping cup of Hubbard squash, measured after it is baked and
+mashed smooth, a generous heaping tablespoonful of butter, melted and
+stirred into the squash, a heaping teaspoonful of flour mixed with four
+tablespoonfuls of milk and one egg beaten light, salt and pepper to
+taste. Mix well and turn into a buttered pudding dish and bake about
+twenty minutes. Serve in the dish in which it is baked. If any is left
+over, make it up into little round cakes and brown in butter for
+luncheon.
+
+
+SQUASH FRITTERS.
+
+A heaping cupful of Hubbard squash baked and mashed, stir into it a
+heaping tablespoonful of butter, a heaping tablespoonful of flour, a cup
+of milk, salt and pepper to taste, and one egg beaten light. Mix well
+and bake or fry as griddle cakes.
+
+
+SUMMER SQUASH.
+
+Wash and peel two large summer squash, cut in small pieces and remove
+the seeds, cover with boiling water and cook until tender. Drain in a
+colander and press gently as much of the water out as possible with a
+potato masher, then mash through the colander into a saucepan, put it on
+the stove and let it cook until the squash is quite dry, taking care
+that it does not burn. Then add four heaping tablespoonfuls of butter, a
+teaspoonful of sugar, and salt and pepper to taste.
+
+
+RICE CROQUETTES.
+
+Put three-quarters of a cup of milk in a saucepan over the fire, with a
+generous tablespoonful of butter, a heaping teaspoonful of sugar, and
+when it comes to a boil add a cup and a half of boiled rice, a
+saltspoonful of powdered cinnamon or nutmeg, if preferred, and salt to
+taste. Mix well, let it come to a boil and add a beaten egg, remove from
+the fire, turn into a plate to get cold, form into cylinders and cook in
+boiling fat.
+
+
+FRICASSEE OF CELERIAC.
+
+Wash and peel the celery roots, cut them into dice and cook until tender
+in as little water as possible, and when nearly done add a little salt.
+Make a sauce of two tablespoonfuls of butter and one tablespoonful of
+flour cooked together until smooth without browning. Then add a cup of
+rich milk, and when this boils turn the celery dice with the water in
+which they were boiled into the sauce, season to taste with salt and
+pepper. When ready to serve beat one egg yolk with a tablespoonful of
+cream and stir carefully into it, remove at once from the fire, pour
+into a vegetable dish, sprinkle with a little parsley minced fine, and
+serve.
+
+
+YELLOW TURNIP RAGOUT.
+
+Take one large yellow turnip, peel, wash and wipe dry, cut in oblong
+pieces. Brown a good lump of butter in a spider, simmer the turnip
+slices in this until nicely browned, taking care not to burn them. Put
+all into a saucepan with only water enough to cook them tender, cover
+tightly, when done, brown a little butter and flour together to make the
+gravy the proper consistency, season with pepper and salt and serve.
+
+
+TOMATOES STUFFED WITH CHEESE.
+
+Cut six tomatoes in half, scoop out part of the inside and put this in a
+saucepan and cook until nearly all the water has been absorbed, then add
+half a teaspoonful of sugar, one heaping tablespoonful of butter, two
+heaping tablespoonfuls of grated cheese, two heaping tablespoonfuls of
+dried bread crumbs, pepper and salt to taste, and a few drops of onion
+juice. Sprinkle the tomatoes with salt, pepper, a little sugar and
+grated cheese, then fill them with the dressing, dot them with tiny bits
+of butter and sift over them a few bread crumbs. Melt half a teaspoonful
+of butter in a baking pan, put the tomatoes in and bake twenty or
+twenty-five minutes. Take them out carefully when done, arrange on a
+dish, make a little gravy in the pan in which they were baked by adding
+a little more butter, half a cupful of milk, a heaping teaspoonful of
+flour, and salt and pepper to taste. Serve in a sauceboat.
+
+
+JERUSALEM ARTICHOKES.
+
+Wash and peel a dozen artichokes, selecting them as nearly the same size
+as possible. Cover with boiling water and cook until tender, drain at
+once and pour over them a cream sauce, sprinkle a little finely chopped
+parsley over them and serve.
+
+
+ASPARAGUS.
+
+Scrape and wash as much asparagus as is needed, cut the stalks the same
+length, tie in bunches and put over the fire in boiling water, and when
+nearly done add a little salt. Boil until perfectly tender, drain, put
+in a dish, remove the strings and serve very hot with sauce Hollandaise
+or a simple cream sauce.
+
+
+POINTES D'ASPERGES.
+
+Cut off the tender green tips of asparagus about an inch and a half
+long, cover with boiling water and cook until tender. Add salt just
+before they are done. Drain and put the points into a saucepan with
+butter, salt and pepper and a few spoonfuls of cream or Hollandaise
+sauce, mix well and do not let it cook after the sauce is added. A
+little nutmeg may be used if liked. Serve very hot.
+
+
+PURPLE CABBAGE WITH CHESTNUTS.
+
+Shred fine as for cold slaw half a purple cabbage, put half of this into
+a saucepan, dot with a tablespoonful of butter, sprinkle over it a
+heaping tablespoonful of sugar, a slightly heaping tablespoonful of
+flour, a little salt and pepper, then the rest of the cabbage with the
+same quantity of butter, sugar, etc., as before, and pour over all a
+quarter of a cup of vinegar and a cupful of cold water. Cover tightly,
+let it cook slowly until done, put it where it will only simmer for two
+hours. If not sour enough add more vinegar. Be careful that it does not
+burn. Serve in a vegetable dish and garnish with large Italian chestnuts
+that have been boiled and blanched.
+
+
+PARSNIP CROQUETTES WITH WALNUTS.
+
+Take two good-sized parsnips, peel and cook them until tender in as
+little water as possible. When done press the water carefully from them
+and mash them smooth and fine through a colander, put them back into the
+saucepan over the fire again, and add to them two heaping tablespoonfuls
+of chopped walnut meats, a good heaping tablespoonful of butter and a
+tablespoonful of rich cream, stir well together and add at the last one
+egg well beaten. Remove from the fire and turn out on a plate to cool,
+then form into cylinders, dip in egg and bread crumbs and fry in boiling
+fat.
+
+
+PARSNIPS FRIED.
+
+Boil them until tender, cut them in slices lengthwise and fry brown in a
+little butter.
+
+
+PARSNIP FRITTERS.
+
+Wash and scrape them and cut in slices, cover them with boiling water,
+cook until tender, mash them through a colander, return them to the
+fire, add to two large parsnips, a tablespoonful of butter, salt and
+pepper to taste, and one egg beaten well. Mix thoroughly, remove from
+the fire, and when cool make into small flat cakes and fry in a little
+butter. Serve hot.
+
+
+TO COOK STRING BEANS.
+
+String thoroughly, cut in half, then in half lengthwise, throw into
+boiling water and let them come to a boil. Remove from the fire, drain,
+cover with cold water and let them stand in this until it is time to
+cook them, then drain again, cover with boiling water and cook for
+fifteen minutes, and when almost done add salt. When tender, drain, add
+a lump of butter, and salt and pepper to taste.
+
+
+SPANISH ONIONS STUFFED.
+
+Take two large Spanish onions, wash and skin and tie them to prevent
+breaking. Put them into a saucepan over the fire, cover with boiling
+water, cook until they can be pierced with a broom straw--from two to
+three hours, according to size. When done, drain and carefully take out
+the centers, leaving about a quarter of an inch for the shell. Have
+ready a stuffing made from a quarter of a pound of mushrooms prepared as
+before. Put these and the centers of the onions into a chopping bowl and
+chop very fine. Cook them together until the moisture from the onions
+has almost evaporated, then add a generous heaping tablespoonful of
+butter, a tablespoonful of rich cream, and three heaping tablespoonfuls
+of grated bread crumbs, salt and pepper to taste. Fill the onion shells
+with this mixture, smooth the tops nicely, sprinkle with bread crumbs,
+brush with egg and a little butter. Put in the oven and brown about ten
+minutes, and serve with the following sauce: Rub a generous heaping
+tablespoonful of butter and a heaping tablespoonful of flour together.
+Put a small teacup of milk into a saucepan on the fire, when hot stir in
+the butter and flour and a quarter of a pound of mushrooms prepared as
+before and chopped very fine, season with salt and pepper to taste.
+Place the onions on a platter and pour the sauce around them, garnish
+with parsley and serve.
+
+
+STUFFED CELERIAC WITH SPANISH SAUCE.
+
+Put over the fire in a saucepan three-quarters of a cup of rich milk and
+three ounces of butter, let them come to a boil, then add three ounces
+of dried and sifted bread crumbs and an even tablespoonful of flour. Let
+it cook, stirring all the time until it is a smooth paste and detaches
+itself from the sides of the pan, remove from the fire and set it aside
+to cool. When cold beat three eggs light, stir in a little at a time,
+beating well until the mixture is smooth and all the beaten egg used,
+then add a heaping teaspoonful of sugar, three heaping tablespoonfuls of
+walnut meats chopped fine, two tablespoonfuls of rich cream, and salt
+and pepper to taste. Take four large, fine celeriac roots, clean, scrub
+and scrape them. Cut off a slice from the top of each to make a cover,
+then with an apple corer remove the inside, taking care not to pierce
+the root, leave a shell a quarter of an inch thick. Fill each with the
+dressing, leaving fully half an inch at the top for it to swell. Place
+the cover on each, tie well the roots to prevent breaking in the
+cooking, stand them in a saucepan with water to reach not quite to the
+top of the roots, and put in all the celeriac removed from the roots,
+boil gently until tender--about an hour--adding boiling water from time
+to time as it evaporates. When they are tender take them out of the
+water and put them aside, keeping them hot. Strain the water they were
+boiled in, form what is left from the stuffing into small cylinders,
+boil five minutes in the strained stock, take them out and put with the
+roots to keep warm. Then take a generous tablespoonful of butter, an
+even tablespoonful of flour, brown them together in a spider, add two
+heaping tablespoonfuls of chopped walnuts and let them brown a little,
+then stir in gradually the stock the roots were boiled in and cook until
+it thickens. Arrange the roots in the center of the platter, the
+cylinders around them and pour the sauce over all. Garnish with parsley,
+putting a tiny sprig of celery leaves in the top of each root.
+
+
+SPRING CABBAGE STEWED.
+
+Cut the cabbage very small, throw into a saucepan, cover with boiling
+water, when nearly done add salt. Cook until tender, drain well in a
+colander. Make a rich cream sauce--it must be quite thick, as the
+cabbage will thin it--add a saltspoonful of mace, then the cabbage, let
+it come to a boil and serve.
+
+
+SPRING CABBAGE WITH CREAM SAUCE.
+
+Boil a young cabbage or part of one until perfectly tender, when done
+drain all the water from it in a colander, place in a vegetable dish and
+pour over it a rich cream sauce.
+
+
+SPRING TURNIPS IN CREAM SAUCE.
+
+Pare and cut into dice some young turnips, cook them tender in as little
+water as possible, salt when nearly done. Have ready a cream sauce,
+nicely seasoned, and after draining the turnips put them into the sauce,
+let them come to the boiling point and remove immediately from the fire,
+turn them into the serving dish, sprinkle a little finely chopped
+parsley over the top and serve. A tiny grain of mace added to the sauce
+is an improvement, but it must be used with great care.
+
+
+WHITE BREAD BALLS.
+
+Take four ounces of bread from which the crust has been removed, cut it
+into dice. Put half a cup of milk in a saucepan with two ounces of
+butter and a teaspoonful of sugar, let it come to a boil, then stir in
+the bread and continue stirring until it no longer cleaves to the pan,
+remove from the fire. When cool stir into it two eggs, one at a time,
+and a little salt. Cook in boiling water, as described for other balls,
+and serve in a cream sauce as a vegetable. (See spinach balls, page 74.)
+
+
+NOODLES.
+
+Beat the yolks of two eggs with a little salt and one tablespoonful of
+cold water and stir in enough flour to make a very stiff dough. Roll out
+as thin as paper and then roll it up; let it stand for an hour, and then
+cut fine with a sharp knife. These will keep any length of time, and can
+be used in soups, as a vegetable or in a pudding.
+
+
+NOODLES A LA FERRARI.
+
+Prepare the noodles as above, and cook in boiling salted-water from
+twenty to twenty-five minutes. Drain well. Have ready a tomato sauce,
+stir the noodles into it, turn into a baking dish, sprinkle well with
+grated Parmesan cheese and brown in a quick oven.
+
+
+GNOCCHI A LA ROMAINE.
+
+Put two ounces of butter in a saucepan over the fire with two
+tablespoonfuls of milk. When this comes to a boil stir in four ounces of
+flour; then add a cup of milk, let it cook, stirring all the time until
+it no longer adheres to the pan, remove from the fire, let it cool and
+then beat in three eggs, one at a time, two heaping tablespoonfuls of
+grated Parmesan cheese, a saltspoonful of mace and a dash of salt. Set
+it away to get cold, make it into small balls. Have a large saucepan of
+boiling, salted water on the stove, drop the balls into it and let them
+boil five minutes, take them out with a skimmer and drain well. Have
+ready a cream sauce, put the balls in this, and when they are hot turn
+into a baking dish, sprinkle with Parmesan cheese and bake until brown
+in a quick oven.
+
+
+
+
+Salads.
+
+
+MAYONNAISE DRESSING.
+
+One-half teaspoonful of mustard, one-half teaspoonful of sugar, one
+teaspoonful of salt and a dash of cayenne pepper; then add two raw egg
+yolks, beat well and stir in a teaspoonful of strong vinegar; add very
+carefully, drop by drop, a scant three-quarters of a cup of best olive
+oil, and as it thickens half a teaspoonful of vinegar. This recipe never
+fails, if the directions are carefully followed. The eggs and oil should
+be kept in the refrigerator and be ice cold. Lemon juice may be used,
+instead of vinegar, if preferred.
+
+
+CREAM SALAD DRESSING.
+
+One-quarter of a cup of strong cider vinegar, one cup and a quarter of
+water, one-half cup of butter, one teaspoonful of mustard, one
+teaspoonful of salt, one tablespoonful, slightly heaping, of corn
+starch, one teaspoonful of sugar, a dash of cayenne pepper and the yolks
+of four eggs. Put the vinegar and water in a saucepan and when it boils
+add the butter. Beat the yolks of eggs and the other ingredients
+together with an egg-beater, making it quite foamy and light; pour the
+boiling vinegar and water upon this mixture, which will partially
+thicken. The bowl in which it is mixed should be placed in a pan of hot
+water on the stove, beating it all the time with the egg-beater. Just
+before it reaches the boiling point remove and turn it out into a cold
+bowl, beating hard for a few minutes. When perfectly cold pour it into a
+glass jar, fasten down the top and keep in refrigerator.
+
+
+FRENCH DRESSING.
+
+One tablespoonful of vinegar, three tablespoonfuls of olive oil, a
+saltspoonful of salt and one of white pepper, and a few drops of any
+good sauce. Lettuce should be well washed in very cold water, leaf by
+leaf, and drained in a basket, which comes for the purpose, then placed
+on the ice, and at serving time put into the salad bowl. Lettuce should
+never be cut with a knife, but torn with a fork and spoon, and it should
+not be allowed to stand after the dressing is poured over it.
+
+
+TOMATO ICE SALAD.
+
+Put a quart can of tomatoes in a saucepan over the fire with half an
+onion, a slice of green pepper, if convenient, three cloves, two bay
+leaves, a sprig of parsley, a teaspoonful of sugar, and pepper and salt
+to taste. Cook until the onion is tender--about ten minutes--remove from
+the fire, press through a sieve fine enough to retain the seeds. When
+cold freeze as water-ice and mould--a melon mould is very pretty for
+it--pack in salt and ice in the usual way; turn it out in a nest of
+crisp young lettuce and serve with a mayonnaise dressing in a sauceboat.
+
+
+[2]TOMATO JELLY.
+
+One can of tomatoes put on to heat in a granite or porcelain-lined
+saucepan with a large slice of onion, one clove, two bay leaves, a
+teaspoonful of chopped green pepper, salt to taste and a little sugar.
+Soak half a box of gelatine in a little water for half an hour, and
+after the tomatoes have simmered fifteen minutes let them come to a boil
+and pour over the gelatine to dissolve it; strain through a very fine
+sieve into a bowl, let it get perfectly cold, and when it begins to
+thicken stir well and turn into an earthenware mould. It looks prettier
+in a round one. Set on ice. Serve the jelly on a round dish in a bed of
+fresh, crisp young lettuce leaves, and place a spoonful of tender,
+finely-cut celery in each leaf, and pour mayonnaise around it. The jelly
+is better made the day before it is needed.
+
+  [2] We have as yet in this country no substitute for animal gelatine.
+  I have experimented with carrageen or Irish moss and the Sea-moss
+  Farine preparation, and find them unsatisfactory. It is impossible to
+  make a clear jelly with them, and by soaking in water to destroy the
+  sea flavor, the solidifying property is lost. In England they have a
+  vegetable gelatine (Agar Agar) which makes, I am told, a clear,
+  sparkling jelly, and is said not to be expensive. I trust that before
+  many months it may be obtainable here. I have ventured, therefore, to
+  give a few recipes where gelatine is used, knowing that there will be
+  something to replace it. Groult's tapioca and potato flour are said to
+  be unadulterated, and with fresh fruit juices make nice and wholesome
+  desserts, especially for children. These preparations are made in
+  France, and put up in half-pound packages, and sold by all of our
+  leading grocers.
+
+
+SPAGHETTINA AND CELERY SALAD.
+
+Take some cold boiled spaghettina, chop--not too fine--and cover with a
+French dressing, and let it stand on the ice until serving time. Have an
+equal quantity of fresh, crisp celery cut fine, mix with the
+spaghettina, cover with a mayonnaise dressing and garnish with tender
+lettuce leaves.
+
+
+SALAD OF FAIRY RINGS AND PUFF BALL MUSHROOMS.
+
+Have both very fresh; cook the fairy rings until tender, set aside to
+get cold, then put on the ice. Take an equal quantity of puff ball raw,
+chop fine, mix with the rings, turn into a nest of tender young lettuce,
+cover with a mayonnaise dressing and serve.
+
+
+SALAD OF FRESH FRUIT.
+
+Peel and cut into dice enough fruit, peaches, tart plums, orange and
+banana to fill a cup and a cupful of crisp celery cut fine; have both
+ice cold; at serving time mix and cover with a cream dressing and
+garnish with celery tops.
+
+
+[3]CUCUMBER JELLY.
+
+Half a box of gelatine soaked for an hour in half a cup of cold water.
+Remove the seeds from a small green pepper, peel and cut into slices
+two large, fine, fresh cucumbers, or three small ones and a small white
+onion. Put in a saucepan, add a bay leaf and a bouquet of parsley, cover
+with boiling water and cook until tender; remove the parsley and bay
+leaf, add a saltspoonful of sugar, salt to taste--more than a
+teaspoonful will be required--and press through a fine sieve. There
+should be, when strained, two cups and a half. Pour it over the soaked
+gelatine--if it is not hot enough to dissolve the gelatine place the
+saucepan over the fire for a moment--then run it through the same sieve
+again; set aside in a bowl to cool. When perfectly cold and beginning to
+congeal, stir it well and pour into a pretty, round mould; set it on ice
+until ready to serve. Turn it out on a plate and arrange fresh, crisp,
+young lettuce leaves around it, into each of which put a spoonful of
+mayonnaise or cream dressing.
+
+  [3] This jelly may be colored a delicate green by using extract of
+  spinach (see recipe, page 164). Its appearance is much improved
+  thereby.
+
+
+WALNUT AND CELERY SALAD.
+
+Three cupfuls of fresh, crisp celery cut fine and two cupfuls of
+walnuts, carefully shelled that they may be as little broken as
+possible. Put the walnuts in a saucepan with a small onion sliced, a bay
+leaf, a clove and twelve pepper corns, cover with boiling water, let
+them cook for ten or fifteen minutes, remove from the fire, drain and
+throw the nuts into cold water, remove the skins and let them get cold;
+then set on the ice until it is time to serve. Mix them with the celery,
+add mayonnaise or cream dressing, put on a dish or in a salad bowl,
+garnish with the tender green celery leaves and serve.
+
+
+PINEAPPLE AND CELERY SALAD.
+
+Equal parts of celery and shredded pineapple. Have the celery of the
+very tenderest, using only the best of the heads. Select a perfectly
+ripe, fresh pineapple, pare it, removing the eyes carefully, and shred
+the fruit with a silver fork and cut into small pieces with a silver
+fruit knife; put the celery, cut fine, and the shredded pineapple, each
+by itself on the ice, that they may be very cold. When it is time to
+serve the salad, mix them together, put on the salad dish, cover with
+mayonnaise dressing, garnish with the green celery leaves and serve at
+once.
+
+
+FRUIT SALAD.
+
+Equal quantities of grape fruit or oranges, bananas, apples and celery.
+Peel the grape fruit or oranges, carefully removing all the bitter white
+skin, cut the pulp, the bananas and apples into small dice and the
+celery fine as for other salads; put the orange and apple together; the
+latter will absorb the juice of the orange. Set all on ice;--these fruit
+salads must be ice cold. When it is time to serve, mix the fruit and
+celery together, put into a salad bowl, cover with the cream dressing
+into which has been stirred a third as much whipped cream as there is
+dressing, and add a little more salt to it in mixing. Serve in a bed of
+tender lettuce leaves.
+
+
+POTATO SALAD.
+
+Prepare equal parts of cold boiled potatoes and fresh, crisp celery, cut
+in small pieces which will look attractive when mixed with the dressing;
+cut in dice four cold, hard boiled eggs, and mix them in lightly with
+the potato and celery when adding the dressing. Use mayonnaise or cream
+dressing with this salad, garnish with dainty celery tops and serve.
+
+
+SALAD OF TOMATOES STUFFED WITH CELERY.
+
+Select nice, smooth, firm tomatoes, one for each person; blanch them in
+the usual way, cut a slice from the stem end and remove the core and
+some of the seeds; set on the ice to get cold. Prepare some celery,
+shredding it fine and using only the very tender part; mix it with
+mayonnaise dressing, stuff the tomatoes, allowing the celery to come
+above the top, serve each in a leaf or two of crisp lettuce and pour
+some mayonnaise around them. Salads should be ice cold.
+
+
+CELERIAC AND LETTUCE SALAD.
+
+Boil two or three celery roots in water with a little salt until tender;
+drain and let them get cold. Cut them in thin slices, make a nest of
+crisp lettuce and put the celery slices in the center. Serve with a
+French dressing.
+
+
+RAW JERUSALEM ARTICHOKES AND LETTUCE SALAD.
+
+Wash and peel the artichokes, cut in very thin slices and put into an
+earthen bowl with vinegar and water with a lump of ice in it. The
+vinegar will prevent them from turning dark. When ready to serve, place
+in the center of nice, fresh lettuce and serve with a French dressing.
+
+
+SALAD A LA MACEDOINE.
+
+Take several kinds of cold boiled vegetables in equal quantities, such
+as green peas, string beans, flowerettes of cauliflower, asparagus
+points, a small potato and a French carrot cut in small dice, and a
+little green pepper if liked; mix together and serve in a nest of fresh,
+crisp lettuce with a French dressing, or mayonnaise, if preferred.
+
+
+ASPARAGUS SALAD.
+
+Select very tender asparagus, cut off all the woody part and boil until
+tender, set aside to get cold, and then put on ice until serving time;
+arrange nicely on a platter or individual plates and serve with either
+mayonnaise or French dressing.
+
+
+CUCUMBER SALAD.
+
+Peel and cut in very thin slices, lay in a bowl, cover with water,
+sprinkle a little salt over them and put a lump of ice on top, let them
+remain until serving time, drain off the water and serve in a glass
+dish with a French dressing. They should be very cold and crisp. A
+little green pepper, chopped very fine, is an addition; also to rub the
+spoon used in mixing with a clove of garlic gives a piquancy to the
+salad.
+
+
+COLD SLAW.
+
+Select a firm cabbage and shave very fine on a cutter that comes for
+this purpose. Use the cream dressing or French dressing with a little
+dry mustard added.
+
+
+TOMATO SALAD.
+
+The tomatoes should be blanched in the usual way, and either sliced or
+cut in dice or served whole; or they may be cut in quarters, not quite
+separating them, and arranged in a bed of lettuce with a spoonful of
+mayonnaise on top of each tomato and the lettuce garnished with the
+same.
+
+
+ENDIVE
+
+is excellent with French dressing.
+
+
+EGG SALAD.
+
+Boil three eggs hard, cut in half lengthwise, remove the yolks and mash
+fine. Mix together in a saucepan the third of a teaspoonful each of dry
+mustard, salt and white pepper, a saltspoonful of curry powder, a few
+drops of onion juice, a teaspoonful of vinegar, two tablespoonfuls of
+egg well beaten, two teaspoonfuls of olive oil and a tablespoonful of
+rich cream. Put the ingredients together in the order in which they are
+named, beat well, set the bowl over the steam of the kettle and stir
+constantly until thick and creamy; remove and stir in the mashed egg
+yolks, a little at a time, and set on the ice to get very cold. To
+serve, fill the whites of egg, dividing the mixture among them, put each
+half egg on two or three leaves of tender lettuce, with mayonnaise
+dressing around them.
+
+
+
+
+Desserts.
+
+
+APPLE BETTY.
+
+Two cups of tart cooking apples, chopped, a cup and a half of stale
+bread crumbs--bakers' bread is the best; four heaping tablespoonfuls of
+sugar, one generous tablespoonful of butter, and the grated rind of one
+lemon. Butter a pudding dish, divide the ingredients into four layers,
+beginning with apples and finishing with bread crumbs. Sprinkle the
+sugar and lemon over the apples and cut the butter into tiny lumps and
+scatter over the crumbs. Bake three-quarters of an hour in a moderate
+oven. Serve with cream or hard sauce.
+
+
+APPLE CHARLOTTE.
+
+Pare, core and quarter eight or nine good cooking apples, put them into
+a double boiler with two tablespoonfuls of butter, half a cup of sugar,
+the juice and grated rind of a lemon; cook until tender. Take a plain
+mould that holds three pints, butter it well, line the bottom and sides
+with very thin slices of home-made bread. Remove the crust, dip each
+slice in melted butter, fit them evenly together in the mould, fill with
+the apples, cover with the bread, dredge it with sugar and bake
+three-quarters of an hour in a quick oven. Have a hot platter, lay it
+over the top of the charlotte, turn it over, and lift off the mould.
+Serve hot with or without sauce or cream.
+
+
+APPLE CROQUETTES.
+
+Peel, core and quarter four good-sized cooking apples, cut in thin
+slices and put them in a granite ware saucepan over the fire with a
+small tablespoonful of butter, a heaping tablespoonful of sugar, the
+grated rind of half a lemon and a saltspoonful of cinnamon; cover
+tightly and cook until tender, taking care that it does not burn. When
+done add an even tablespoonful of Groult's potato flour, mixed with a
+very little water, then stir in one beaten egg, and remove from the
+fire. Turn into a deep plate to get cold, form in cylinders, dip in egg
+and dried bread crumbs and fry in boiling fat. Sift powdered sugar over
+them and serve hot, with or without cream.
+
+
+APPLES STEWED WHOLE.
+
+Take some nice, tart cooking apples, pare and put them into a saucepan
+with the juice of two lemons and the rind of one; cover with water, cook
+slowly until they can be pierced with a straw, take them from the water
+with a draining spoon. Make a syrup, allowing half a pound of sugar to a
+pound of fruit, use as much of the water the apples were cooked in as
+will dissolve the sugar; when it comes to a boil add the apples and cook
+until clear. Take the apples out, core them and fill with a fruit jelly,
+if liked, boil down the syrup and pour over the fruit. Serve very cold
+with whipped or plain cream. Bartlett pears may be cooked in the same
+manner, serving them whole.
+
+
+APPLE SOUFFLE.
+
+Seven tart, juicy apples, pared and cored, and cut fine. Put them over
+the fire in a double boiler without any water, steam until tender, then
+stir into them two tablespoonfuls of butter and one cup of sugar, remove
+from the fire, and turn it into a bowl to cool. When it is cold beat in
+the yolks of four eggs, whipped very light, a little grated lemon peel,
+and then add alternately the whites of the eggs, beaten to a stiff
+froth, and a cup of stale bread crumbs. Beat hard for a few moments and
+turn into a buttered pudding dish and bake in a moderate oven about one
+hour. Cover it while baking until ten or fifteen minutes before it is
+done, so that it will not form a hard crust and become dry. Serve warm
+in the dish in which it is baked.
+
+
+APPLE CUSTARD.--No. 1.
+
+Grate some good, tart cooking apples--enough to measure one quart. Beat
+a generous tablespoonful of butter and seven tablespoonfuls of sugar to
+a cream, add to this four egg yolks beaten light, then the apples and
+the grated rind of a lemon, and lastly the whites of four eggs beaten to
+a stiff froth. It can be baked in puff paste or without. Serve cold.
+
+
+APPLE CUSTARD.--No. 2.
+
+Pare, core and quarter half a dozen fine, large cooking apples, put them
+in a double boiler with the grated rind of half a large lemon, cook
+until tender, and press through a sieve; there must be three-quarters of
+a pint of the puree. Add an ounce and a half of granulated sugar and set
+it away to get cold. Then beat three eggs very light and stir gradually
+into a pint of rich milk alternately with the apple puree, add a little
+cinnamon, pour it into a pudding dish and bake about twenty minutes.
+Serve cold with a little cinnamon and sugar sifted over it.
+
+
+BAKED APPLE DUMPLINGS.
+
+Sift a pint of flour with a teaspoonful of baking powder and half a
+teaspoonful of salt. Put a quarter of a pint of butter into it and chop
+it fine with a knife; mix it well--do not use the hands; then add milk
+enough to moisten it, about a quarter of a pint. Dust a pastry board
+with flour, take the dough from the bowl, roll lightly into a sheet
+about an eighth of an inch thick, cut into squares large enough to hold
+an apple. Pare and core medium sized cooking apples, fill with sugar
+and a little cinnamon, put in the middle of the square and draw the
+corners up over the apples, moistening them with a little white of egg
+or water to make them stick. Brush over the dumplings with beaten egg
+and bake in a good oven. The time will depend upon the apples--about
+half an hour. Serve with cream.
+
+
+APPLE FLOAT.
+
+Have a pint of apple puree, made from nice tart apples, sweetened to
+taste and flavored with the grated rind of lemon and cinnamon, or nutmeg
+if preferred. Set it on the ice that it may be very cold, beat the
+whites of two eggs to a stiff froth and add to the puree of apples, and
+serve with cream.
+
+
+APPLES FRIED.
+
+Wash and wipe some tart cooking apples, cut in slices a quarter of an
+inch thick, core and fry them in butter until tender and brown, dredge
+them with sugar and serve hot.
+
+
+APPLE MARMALADE.
+
+Two pounds of tart cooking apples, one pound of sugar, one pint of
+water, one lemon and some blanched almonds. Stir the sugar and water
+together and boil it until it strings from the spoon, then add the
+apples pared and cored and cut in small pieces, cook until very thick,
+flavor with the juice and grated peel of a small lemon. Turn into a wet
+mould, when cold set on the ice. Turn out on a glass dish, stick it
+thickly over with the blanched almonds, garnish with whipped cream and
+serve with cream.
+
+
+APPLE MERINGUE.
+
+Put a pint of apple sauce, made of tart cooking apples, slightly
+sweetened, into a pudding dish. Beat the whites of four eggs to a stiff
+froth and stir into it a cup and a quarter of sugar, flavor with a very
+little extract of lemon--a few drops only--and spread over the apple
+sauce, and bake twenty or twenty-five minutes. Make a custard of the
+four egg yolks and a pint of milk, sweeten to taste and flavor with
+vanilla. Serve the meringue very cold in the dish in which it is baked,
+with the custard as a sauce in a sauceboat or glass pitcher.
+
+
+APPLE PUDDING.--No. 1.
+
+Take some tart cooking apples, pare, core and slice them and lay in cold
+water for a few minutes to prevent them from turning dark. Put the
+apples in a porcelain lined or granite saucepan and add water as deep as
+the apples, but not to cover them. Cover the saucepan tightly and let
+the apples cook until tender, then mash well, add sugar, grated lemon
+peel and cinnamon to taste. Put it back on the stove, and when it comes
+to a boil add a tablespoonful of potato flour mixed with a little cold
+water, stir well and let it cook for a few minutes. Turn it into a mould
+and serve the next day with cream.
+
+
+APPLE PUDDING.--No. 2.
+
+Prepare the apples as for Apple Pudding, No. 1. When tender mash through
+a colander, and put the puree back on the stove. When it boils stir in a
+very heaping tablespoonful of potato flour mixed with a little cold
+water, and let it cook for a few minutes. Remove from the fire, stir in
+a wine glass of sherry. Turn into a mould, set it on the ice until the
+next day and serve with cream.
+
+
+APPLES STEWED IN BUTTER.
+
+Take half a dozen good, tart cooking apples--greenings or Newtown
+pippins; peel, cut in slices about a quarter of an inch thick and core
+them. Melt an ounce of butter in a spider, and lay in the slices of
+apples with a quarter of a pound of granulated sugar and the juice of a
+lemon, stew gently over a moderate fire. When done arrange them nicely
+on a dish, melt a generous tablespoonful of currant jelly in the spider,
+and when ready to serve mix with it half a glass of Madeira or sherry;
+pour over the apples and serve.
+
+
+TO STEAM APPLES.
+
+Pare and core some good cooking apples, place them in an earthen or
+granite ware dish that fits in a steamer. Have water boiling in the
+steamer, set the dish over it, stretch a towel over the top, put on the
+cover and fold the ends of the towel over it. Steam the apples until
+tender--about twenty minutes. Take the apples out, measure the juice in
+the pan and add to it an equal quantity of sugar, flavor with a little
+lemon juice, cook until thick, put the apples in a glass dish and pour
+the syrup over them. It will be a jelly when cold. Serve with cream.
+
+
+SCALLOPED APPLES.
+
+Pare, core and cut in slices some good, tart cooking apples, put a layer
+in a baking dish with sugar, cinnamon and a grating of lemon rind, dot
+with tiny lumps of butter, then another layer of apples, sugar, etc.,
+and so on until the dish is full. Add a very little water and the juice
+of a lemon, and use a little more sugar and butter on top than on the
+other layers. Bake until the apples are thoroughly cooked. Cover until
+nearly done, when the cover should be removed to allow them to brown.
+Serve hot with cream or hard sauce.
+
+
+BANANA FRITTERS.
+
+Half a pint of sweet milk, a scant half pint of flour, two rounded
+teaspoonfuls of baking powder and a small pinch of salt, stir all
+together; this should make a batter as thick as that of cake. Roll the
+pieces of fruit in it with a fork, and drop quickly into boiling fat.
+The batter should be prepared just as it is wanted and not allowed to
+stand. Cut three medium-sized bananas into three pieces each and divide
+each slice lengthwise so that the fruit will be thin enough to cook
+thoroughly while the batter is browning. This recipe will make eighteen
+small fritters. Put them on a hot platter--do not pile up--and serve
+immediately with a fruit sauce.
+
+
+BAVARIAN CHERRY CAKE.
+
+Half a pound of fine, juicy black cherries, five tablespoonfuls of fine
+bread crumbs, five tablespoonfuls of powdered sugar, five eggs and one
+ounce of sweet chocolate grated. Put the grated chocolate in a mixing
+bowl, break an egg into it and add one tablespoonful of bread crumbs and
+one of sugar, beat light and break another egg into it, adding another
+tablespoonful of bread crumbs and one of sugar. Then separate the three
+remaining eggs, the yolks from the whites, adding one yolk at a time
+alternately with bread crumbs and sugar until all are used. Add the
+cherries. Beat the three whites of eggs to a stiff froth and fold it in
+lightly. Butter thick a cake mould, sift dried bread crumbs over it,
+turn the cake into it and bake about three-quarters of an hour in a
+moderate oven. Test it as other cake. In Bavaria it is served cold, but
+I think it would also be nice hot with fruit sauce.
+
+
+CRANBERRY BAVARIAN CREAM.
+
+Stew one quart of cranberries; while hot rub through a sieve; measure
+out half a pint, and add to it a half cup of granulated sugar. Have a
+quarter of a box of gelatine soaked in a quarter of a cup of water one
+hour, set the bowl over steam entirely to dissolve the gelatine, then
+add the cranberries. Turn it into an earthenware bowl, set in a pan of
+ice water and beat until it is perfectly cold and begins to thicken,
+then add half a cup of rich milk and beat again, and at the last add
+half a cup of whipped cream. Beat it thoroughly and turn it into a mould
+and set on the ice to congeal. Serve with cream. Do not use a tin mould
+for cranberries.
+
+
+A MOULD OF FRESH FRUIT.
+
+Take enough fresh, ripe currants and raspberries to make half a cupful
+of juice of each, and press through a sieve fine enough to retain the
+seeds; or the fruit may be strained and squeezed through cheese cloth.
+Take also enough ripe cherries to make a cupful of juice and mix all
+together. Put a quart of boiling water in a saucepan over the fire with
+four ounces of sugar and two ounces of almonds blanched and cut fine.
+Mix five ounces of arrowroot or the same quantity of potato flour with
+the cold fruit juices, stir it into the boiling water and let it boil
+about five minutes, turn it into a wet mould, and when cold set on the
+ice. This should be made the day before it is to be served. Serve with
+cream.
+
+
+A DESSERT OF MIXED FRUIT.
+
+Peel some sweet, juicy oranges, removing all the white, bitter skin, cut
+in thin slices and put a layer at the bottom of a glass dish, sprinkle
+with sugar, then put a layer of freshly grated cocoanut and a layer of
+bananas, cut in thin slices, and repeat, beginning again with oranges,
+until the bowl is full, finishing with a layer of cocoanut. Pour over it
+any juice that may have run from the oranges, and if liked a glass or
+two of sherry may be added. Serve very cold.
+
+
+GOOSEBERRY PUDDING.
+
+Use either ripe or unripe English gooseberries for this pudding, stem
+and pick off the flower, wash and cover with water and cook until
+tender, strain through a sieve. Return to the fire, let it come to a
+boil, sweeten to taste, flavor with cinnamon and some almonds blanched
+and cut fine. Stiffen with potato flour as in other fruit puddings--a
+tablespoonful to a quart of the puree--and mould and serve in the same
+way.
+
+
+PINEAPPLE MERINGUE.
+
+Half a large or one small pineapple grated, two ounces of butter, three
+of granulated sugar, an ounce and a half of grated bread crumbs, the
+yolks of three eggs and the whites of four. Cream the butter and sugar,
+add the yolks and one white of egg beaten well together, then the fruit
+and bread crumbs; turn into a pudding dish and bake twenty minutes. Beat
+three whites of eggs to a stiff froth and add three-quarters of a cup of
+granulated sugar to it, flavor with a few drops of almond extract,
+spread over the pudding, set the dish in a pan of warm water in the oven
+and bake about ten or fifteen minutes. Test with a straw; when it comes
+out clean it is done. Serve cold.
+
+
+PRUNE SOUFFLE.
+
+Soak three-quarters of a pound of prunes in water to cover them over
+night, cook until soft in the water they were soaked in, drain, take out
+the stones and press through a puree sieve. Add half a cup of granulated
+sugar and the whites of three eggs beaten to a stiff froth. Bake in a
+pudding dish twenty minutes. Serve in the dish in which it is baked,
+cold, with cream.
+
+
+PRUNE MOULD.
+
+Prepare a prune puree as above and to the same quantity have a third of
+a box of gelatine soaked in a little of the water the prunes were cooked
+in, and dissolved over the teakettle. Stir quickly into the puree, then
+add three whites of eggs beaten to a stiff froth. Wet a mould and pour
+the mixture into it; set on the ice to congeal. Turn out on a glass
+dish and serve with cream.
+
+
+STEWED DRIED FIGS.
+
+Wash and cut in half two dozen dried figs, slice very thin one small
+lemon, add to the figs, put in a saucepan and pour over them cold water
+almost to cover. Let them cook until the lemon is clear. Sweeten to
+taste.
+
+
+RHUBARB MERINGUE.
+
+Take three cups of stewed rhubarb, put in a saucepan over the fire,
+sweeten to taste, and when hot add two ounces of butter and three ounces
+of bread crumbs dried and rolled fine, the juice and rind of half a
+lemon. Remove from the fire and stir in three egg yolks, turn it into a
+pudding dish, set aside while preparing the meringue. Beat the whites of
+three eggs to a stiff froth, add three-quarters of a cup of granulated
+sugar and pour over the rhubarb. Set the pudding dish in a pan of hot
+water in the oven and bake ten or fifteen minutes. Test with a broom
+straw; when it comes out of the meringue clean it is done. Serve cold
+with cream.
+
+
+SCALLOPED RHUBARB.
+
+A dozen large stalks of young rhubarb, washed and scraped and cut in
+thin slices, half a loaf of bakers' stale bread grated, four heaping
+tablespoonfuls of granulated sugar, one generous tablespoonful of
+butter, and the grated rind of a large lemon. Butter a pudding dish,
+divide the ingredients into four parts, begin with the rhubarb and
+finish with bread crumbs. Sprinkle the sugar and grated lemon peel over
+the rhubarb and cut the butter in tiny bits over the bread crumbs,
+dredge the top with sugar. Bake three-quarters of an hour in a moderate
+oven and serve hot with cream or hard sauce.
+
+
+RICE AND DATE PUDDING.
+
+Half a cup of rice washed and boiled in water, one pound of dates,
+washed first in cold then in hot water, stoned and chopped a little, one
+pint of milk, two eggs, two tablespoonfuls of granulated sugar, and a
+little salt. Butter well a pudding dish, lay in half the dates, then
+over them half the rice, then dates again with a layer of rice on top.
+Beat the eggs light, add to them the milk, sugar and salt, and pour over
+the rice and fruit and bake from twenty-five to thirty minutes. Serve
+cold, with cream.
+
+
+RICE AND FIG PUDDING
+
+may be made according to the preceding recipe, steaming or stewing the
+figs a little and chopping slightly.
+
+
+RICE AND RAISIN PUDDING.
+
+Soak the raisins, seed them and stew a little, and follow the same
+recipe.
+
+
+RICE AND PRUNE PUDDING.
+
+Soak the prunes over night, stew and stone and slightly chop them and
+proceed as in the other puddings. Any kind of dried or fresh fruit may
+be used for this very wholesome and nutritious pudding.
+
+
+RICE FLOUR PUDDING.
+
+Take a quart of milk, leaving out enough to mix with three ounces of
+rice flour, put the rest in a saucepan over the fire. When it boils add
+one ounce and a half of sugar, one-half ounce of sweet and a few bitter
+almonds, blanched and pounded, or chopped very fine, one ounce of
+butter, and a small piece of vanilla bean if convenient, if not flavor
+at the last with vanilla extract. Mix the three ounces of rice flour
+with milk, reserved from the quart, and stir into the pudding. Beat one
+egg yolk with half a cup of cream and stir in just before removing from
+the fire. Turn into a mould that has been dipped in cold water and serve
+very cold with fruit sauce.
+
+
+RICE SOUFFLE COLD.
+
+Put into a double boiler a quarter of a pound of well washed rice, a
+pint and a third of milk, a small tablespoonful of butter, and cook
+until the rice is so stiff that it no longer adheres to the sides of the
+pan. Soak a heaping tablespoonful of gelatine in two tablespoonfuls of
+water fifteen minutes. Put a pint of thin cream or rich milk in a
+saucepan over the fire with two ounces of blanched and pounded almonds;
+while it is coming to a boil beat two egg yolks and two tablespoonfuls
+of granulated sugar together until light, then add the gelatine to the
+milk on the stove. When it has dissolved pour a little of the cream into
+the eggs and sugar, mix well, then turn it back into the saucepan, and
+stir all rapidly together until it begins to thicken, remove at once
+from the fire, add to the rice and beat until smooth. Rinse a mould with
+cold water, turn the souffle into it and set on ice until it is wanted.
+Turn it out on a glass dish and serve with or without a fruit sauce.
+
+
+RICE PUDDING.--No. 1.
+
+Take a quarter of a pound of rice, wash well in cold and then scald in
+boiling water, drain and put on in a quart of sweet milk in a double
+boiler, cook one hour and a half. A little before it is done stir in an
+ounce and a half of butter, one ounce of sugar, a little grated lemon
+peel, a few sweet and bitter almonds blanched and chopped very fine or
+pounded in a mortar. Don't stir too much, but keep the rice grains
+whole. When done dip a mould in cold water and turn the rice into it.
+Set it on the ice and serve very cold with a fruit sauce.
+
+
+RICE PUDDING.--No. 2.
+
+Put a scant half cup of rice to soak in water for an hour, then boil in
+salted boiling water for twenty minutes. While it is cooking put three
+cups of rich milk and half a cup of sugar in a saucepan on the stove,
+mix a tablespoonful of corn starch with a little cold milk, stir with
+the milk and sugar and let it come to a boil, then add a cupful of the
+hot boiled rice and stir until it thickens like custard. Turn it into a
+pudding dish, flavor with vanilla or anything liked and bake slowly
+until a delicate brown. Serve cold in the dish in which it is baked,
+with brandy peaches or any fruit liked.
+
+
+RICE OMELETTE SOUFFLE.
+
+Boil a quarter of a pound of well-washed Carolina rice in a pint and a
+half of milk until stiff. Stir in two ounces of butter, half a pint of
+cream and four egg yolks beaten light with two ounces of granulated
+sugar and vanilla to taste, add a quarter of a pound of citron cut fine
+and two ounces of almonds blanched and pounded fine in a mortar. Stir
+all well together, adding at the last four whites of eggs beaten very
+stiff. Put in a pudding dish and bake until firm--about half an hour.
+Serve immediately in the dish in which it was baked.
+
+
+STRAWBERRY SHORTCAKE.--No. 1.
+
+Puff paste makes a delicious strawberry shortcake. Roll thin, as for pie
+crust, and line three layer cake tins and bake. Put a quart of fresh,
+ripe strawberries stemmed in a bowl, sweeten them, cover and stand the
+bowl on the shelf over the range, stir occasionally and mash slightly
+with the back of a spoon. When serving time comes lay one of the shells
+on the dish in which it is to be served, and pour a third of the berries
+over it, then put on a second and a third, decorate the top layer with
+whipped cream and serve with cream. It should be served immediately
+after the berries are added to the crust that it may be crisp. Both
+berries and shells should be cold.
+
+
+STRAWBERRY SHORTCAKE.--No. 2.
+
+Make a biscuit dough in the proportion of a pint of flour, a heaping
+teaspoonful of baking powder and half a teaspoonful of salt, a
+tablespoonful of butter and enough milk to mix it. Roll about an inch
+thick, cut it round or oblong and bake in a quick oven about fifteen
+minutes. Cut around the edge and pull gently apart, butter slightly,
+have the berries prepared as for Shortcake No. 1. Put the crust on the
+serving dish, pour half the berries over it, put on the top and pour the
+remainder of the berries over it. Serve with cream.
+
+
+LADIES' LOCKS FILLED WITH STRAWBERRIES.
+
+Roll the puff paste thin, cut in strips an inch wide and about twelve
+inches long; wind these around the forms overlapping the paste as it is
+wound. Brush over with beaten egg and bake on the forms. When baked slip
+the forms out, fill with strawberries prepared as for strawberry
+shortcake.
+
+
+STRAWBERRIES SCALLOPED.
+
+Equal quantities of fresh strawberries and bakers' stale bread grated.
+Begin with a layer of the berries, sprinkle well with sugar, then a
+layer of bread crumbs, dot with bits of butter, then another layer of
+fruit and sugar; finish with bread crumbs and butter, sprinkle a little
+sugar over the top and bake half an hour in a good oven. Serve hot with
+cream. Currants and raspberries, either separately or mixed, and
+blackberries also make excellent puddings.
+
+
+CURRANT PUDDING.
+
+Stem and wash some currants, mash through a sieve, add as much water as
+there is currant juice and sweeten to taste. To one quart of liquid take
+two ounces of Groult's potato flour. Mix the potato flour with a little
+of the cold fruit juice, put the rest over the fire, and when it comes
+to a boil stir in the flour and let it cook for a few minutes. It will
+become clear. Turn it into a mould that has been dipped in cold water,
+and set it when cool on the ice until the next day. Turn out carefully
+and serve with cream.
+
+
+STEWED DATES.
+
+Break the dates apart, wash in cold, then in hot water, drain them and
+cover with cold water; cook until tender--a very few minutes--take out
+the fruit, add a little sugar to the water and boil five minutes, pour
+over the dates and set away to get cold.
+
+
+STUFFED DATES.
+
+Wash the dates as in the other recipes, drain in a colander and shake
+from time to time until they are dry. Stone them and fill with blanched
+almonds, or chopped nuts or cocoanut grated.
+
+
+TAPIOCA AND APPLE PUDDING.
+
+Six good, tart cooking apples, three-quarters of a cup of pearl tapioca,
+sugar to taste and one quart of water. Soak the tapioca in the water two
+hours, then put in a double boiler and cook until clear, sweeten to
+taste. It may be flavored with the rind of lemon cut very thin and
+removed when the tapioca is done. Peel and core the apples and fill the
+holes with sugar, arrange them in a pudding dish and pour the tapioca
+over them, bake until the apples are tender. A few tiny bits of butter
+on the top will make it brown a little. Serve hot or cold with cream and
+sugar.
+
+
+TAPIOCA AND STRAWBERRY JELLY.
+
+Five ounces of Groult's tapioca, two cups of boiling water, two cups of
+strawberry juice, four heaping tablespoonfuls of sugar and a dash of
+salt. Hull and wash the berries, mash with a spoon and strain through a
+fine cheese-cloth. Put the boiling water in a double boiler, and
+sprinkle in the tapioca, stirring to prevent lumping. Let it cook until
+clear, add the sugar and salt, and then the strawberry juice, and boil
+until thick--a few minutes only; turn into an earthenware mould; when
+cold set on the ice. It is better to make it the day before it is
+wanted. It should be served with cream.
+
+
+TAPIOCA AND RASPBERRY JELLY.
+
+Follow the above recipe, using raspberries in the same proportion.
+
+
+TAPIOCA AND CURRANT JELLY.
+
+Follow the recipe for tapioca and strawberry jelly.
+
+
+PEARL SAGO AND FRUIT JELLIES.
+
+Soak half a cup of pearl sago two hours in a cup of cold water, then add
+half a cup of water and a cup and a half of fruit juice--strawberry,
+raspberry, or currant; boil for twenty minutes and sweeten to taste.
+Fruit syrups may be used in winter; it will require less of the syrup
+than fruit juice.
+
+
+BREAD AND BUTTER PUDDING.--No. 1.
+
+Cut six small tea buns in half, butter well, using two generous ounces
+of butter for the six, and put them together again. Beat three eggs with
+a cup and a half of rich milk, add half a cup of almonds blanched and
+chopped fine, one ounce of sugar, two tablespoonfuls of sherry, let the
+buns soak in this for awhile. Butter a mould, sprinkle with fine bread
+crumbs, take the buns out of the custard, lay them in the mould and
+pour the custard over them. Set the mould in a pan of boiling water in
+the oven and bake three-quarters of an hour, and serve hot with a sauce.
+
+
+BREAD AND BUTTER PUDDING.--No. 2.
+
+Cut some slices of home-made bread about half an inch thick, butter and
+lay in a pudding dish, sprinkle with currants, put another layer of
+buttered bread and currants. Beat three eggs light and stir into a pint
+of milk, sweeten to taste, flavor with a little grated lemon peel or
+cinnamon, pour over the bread and butter and bake in a moderate oven
+until the custard is set. Test with a knife; if it comes out clean it is
+done. If baked too long the pudding will be watery. Serve cold and in
+the dish in which it is baked.
+
+
+BREAD CUSTARD.
+
+Put a pint of rich milk in a saucepan on the fire. When it comes to a
+boil, add half a cup of grated stale bread crumbs, then stir in a
+heaping tablespoonful of butter, a little grating of lemon peel, a
+quarter of a cup of granulated sugar and a tablespoonful of almonds
+blanched and chopped fine. Have two eggs beaten light, remove the
+saucepan from the fire, stir a little of the mixture into the eggs and
+then turn that into the saucepan, stir well for a moment and pour it
+into a pudding dish. Set the dish in a pan of hot water in the oven and
+bake about twenty minutes, until firm in the center; test with a knife.
+If it comes out clean the pudding is done; if it bakes too long it will
+be watery. It may be eaten cold or hot. If served hot add a quarter of a
+cup more bread crumbs.
+
+
+FRIED BREAD.
+
+Sweeten a pint of milk, flavor with cinnamon or nutmeg to taste. Have
+some slices of home-made bread half an inch thick, cut off the crust
+and soak the bread in the custard until all is absorbed, turning the
+bread in it. Put some butter in a spider; when hot fry the bread a nice
+brown on both sides. Arrange the slices nicely on a platter and serve
+with or without a sauce.
+
+
+CHOCOLATE CREAM.
+
+Soak a third of a box of gelatine in a very little cold water. Put a cup
+and a half of milk in a saucepan with four ounces of sweet, fine
+chocolate grated, let it boil until dissolved and add a slightly heaping
+tablespoonful of sugar. Take two-thirds of the soaked gelatine and put
+into the chocolate when melted, cool the mixture and turn into a mould,
+roll the mould from side to side in the hands until it is thoroughly
+coated with the mixture about a finger thick. When cold, even off the
+surface with a knife. Whip about half a pint of nice, rich cream,
+sweeten with powdered sugar and flavor with vanilla. Melt the other
+third of the soaked gelatine in a little boiling water and stir quickly
+into the cream and fill the chocolate with it. Set on the ice. Serve
+very cold.
+
+
+CHOCOLATE CUSTARD.
+
+Put a pint and a half of rich milk into a double boiler over the fire
+with the third of a vanilla bean split and cut in small pieces, let it
+come to a boil, and stir in two ounces of fine, sweet chocolate grated
+and a lump of butter the size of a walnut. Let it boil for a few
+moments, remove from the fire and beat very light four eggs, strain the
+chocolate gradually over them, stirring all the time, add a little salt,
+and sugar if necessary. Rinse a plain mould in cold water, pour the
+custard into it, set the mould in a pan of hot water and bake
+twenty-five minutes. Test with a knife. Too long cooking makes the
+custard watery. It must be served ice cold and may be prepared the day
+before. Serve with cream or soft boiled custard.
+
+
+CHOCOLATE PUDDING.
+
+Beat one-quarter of a pound of butter to a cream and stir in six egg
+yolks, one at a time, then add a quarter of a pound of fine, sweet
+chocolate grated, a cup of almonds blanched and chopped fine, six
+tablespoonfuls of granulated sugar and one tablespoonful of citron cut
+very fine, beat the six whites of eggs to a stiff froth and stir in at
+the last. Pour into a mould and boil three-quarters of an hour and send
+to the table hot with whipped cream poured around it, or any fine sauce
+served in a sauceboat.
+
+
+COTTAGE PUDDING.
+
+One cup of granulated sugar, a cup and a half of flour sifted, half a
+cup of milk, a heaping tablespoonful of butter, two eggs, whites and
+yolks beaten separately, a teaspoonful of Cleveland's baking powder
+mixed with the flour. Beat butter and sugar to a cream, add the
+well-beaten yolks of the eggs, then add milk and flour alternately by
+degrees, and the whites of eggs beaten to a stiff froth, stirred in at
+the last. Bake half an hour. Serve hot with plenty of sauce.
+
+
+CARAMEL CUSTARD BAKED.
+
+A pint and a half of rich milk, a cup and a half of granulated sugar,
+the fourth of a vanilla bean. Put the milk and vanilla bean cut small
+into a double boiler over the fire. Melt the sugar without water in a
+spider, stirring constantly until it is all dissolved and the syrup is a
+rich golden brown. Do not let it get too dark or it will be bitter. When
+the milk is at the boiling point stir in half the boiling syrup--if put
+in too fast the milk will boil over. Let it cook until the sugar (if it
+hardened as it touched the milk) dissolves. Have four eggs beaten very
+light in a bowl, pour the milk over them, add a little salt, and if
+vanilla bean is not used for flavoring, stir in extract of vanilla to
+taste. Rinse a mould with cold water, pour the custard into it and set
+it in a pan of hot water in the oven, bake from twenty to twenty-five
+minutes and test with a knife. If it comes out clean it is done. Add
+boiling water to the remainder of the syrup and let it cook gently until
+it is the consistency of thick cream. Flavor with vanilla. Serve very
+cold.
+
+
+SOFT-BOILED CUSTARD.
+
+Put a quart of rich milk in a double boiler over the fire with a third
+of a vanilla bean, split in half, and sugar to taste. Beat the whites of
+six eggs to a stiff froth, add three heaping teaspoonfuls of granulated
+sugar, and when the milk comes to the boiling point drop the whites of
+eggs into it by tablespoonfuls in egg-shape, turn them over in the hot
+milk for a few seconds, repeat until all are done, drain them and return
+the milk to the saucepan. Beat the six egg yolks to a light cream, turn
+the hot milk over it gradually and pour the custard back into the
+boiler; return to the fire and stir vigorously until it thickens and is
+smooth to the taste. Remove from the fire, pour at once into a bowl, add
+a little salt, and set aside to cool. Then put on the ice and at serving
+time turn into a glass bowl, arrange the whites of eggs on top and serve
+with sponge cake.
+
+
+A SIMPLE DESSERT.
+
+A loaf of stale sponge cake--one that has been baked in a border mould
+looks pretty. Saturate the cake with orange juice to which has been
+added a little lemon. Stick the cake over with blanched almonds and fill
+the center with whipped cream. If the cake is a plain loaf, pile the
+cream around it.
+
+
+GINGER CREAM.
+
+Soak a quarter of a box of gelatine in half a cup of milk for half an
+hour, then place the bowl over steam until the gelatine is perfectly
+dissolved. Add to it four ounces of granulated sugar and a pint of
+whipped cream, two tablespoonfuls of preserved ginger chopped fine, two
+tablespoonfuls of the ginger syrup and a tablespoonful of almonds
+blanched and chopped very fine. Stir until it begins to thicken, pour
+into a mould and set on the ice. Serve in a glass dish and powder the
+top with chopped almonds.
+
+
+GRAHAM PUDDING.
+
+Two cups of Graham flour, one cup of milk, one cup of Porto Rico
+molasses, one cup of raisins stoned and slightly chopped, one egg, one
+even teaspoonful of soda, one teaspoonful of ground cinnamon, one-half
+teaspoonful of cloves, a little nutmeg, if liked, and a small pinch of
+salt. Flour the raisins with a little white flour, mix all the
+ingredients thoroughly together, butter a mould and steam three hours.
+Serve with a sauce. If there should be any of the pudding left over, it
+can be used by cutting in slices half an inch thick, each piece dipped
+in milk, in which an egg has been stirred, fried brown in a little
+butter, and served hot with a sauce.
+
+
+NALESNEKY (a Russian Recipe).
+
+Beat three yolks of eggs light, add to it half a cup of milk, half a cup
+of water, one cup of flour, and a little salt, mix until smooth, then
+stir in the whites of three eggs beaten to a stiff froth. Have some
+melted butter, brush over the bottom of a frying pan and pour a little
+of the batter into it, let it cover the bottom of the pan without being
+thicker than paper, let it brown, turning it to brown the other side,
+spread with any jelly preferred, fold in half and fold again, making a
+wedge-shaped cake. Use all the batter in this way, and serve hot. It
+would be well to have two spiders in use.
+
+
+NOODLE PUDDING.
+
+Put two ounces and a half of noodles in a pint of boiling milk and cook
+until stiff like mush. Remove from the fire, and stir in one ounce and a
+half of butter, one ounce of sugar, two tablespoonfuls of finely chopped
+almonds, a few drops of extract of almond, when cool add three eggs and
+a quarter of a cup of cream beaten together, and turn the mixture into a
+well buttered mould sprinkled thoroughly with fine sifted bread crumbs.
+Set the mould in a pan of boiling water in the oven, cover to prevent
+browning, and if the mould has a pipe through the center bake half an
+hour, if a plain mould it will require three-quarters of an hour. Turn
+out of the mould and serve hot with a sauce.
+
+
+PARADISE PUDDING.
+
+Melt two and a half ounces of butter in a saucepan, stir into it a
+quarter of a pound of sifted flour and a cup and a half of cream or rich
+milk, let it cook until it no longer sticks to the side of the pan,
+remove from the fire and let it cool. Then stir in an ounce and a half
+of sugar, three heaping tablespoonfuls of almonds blanched and chopped
+and a little vanilla to flavor--vanilla sugar is better than the
+extract--then mix in five well beaten eggs, a little at a time. Turn it
+into a well buttered mould sprinkled with dried and sifted bread crumbs,
+set in a pan of hot water in the oven, cover to prevent browning and
+bake about three-quarters of an hour. Serve hot with a wine or fruit
+sauce.
+
+
+PRINCESS PUDDING.
+
+Melt two and a half ounces of butter in a quarter of a cup of rich milk
+over the fire, stir an ounce and a half of flour into half a cup of milk
+and add to the boiling milk, stirring constantly until it becomes a
+smooth paste and no longer adheres to the pan. Remove from the fire;
+when cold stir in one good ounce of sugar, an ounce of almonds blanched
+and pounded very fine with a dozen cardamom seeds, three well beaten
+eggs, a little at a time, half a teaspoonful of almond extract. Beat
+well, turn into a buttered pudding mould sprinkled with fine bread
+crumbs, set the mould covered in a pan of boiling water in the oven, and
+if the mould has a pipe in the center bake from thirty to thirty-five
+minutes. Turn it out and serve immediately with a fruit or wine sauce.
+
+
+ENGLISH PLUM PUDDING.
+
+Two pounds of raisins, one pound of currants, one pound of citron, half
+a pound of almonds, one pound of butter, one pound of flour, one pound
+of brown sugar, one teaspoonful each of ground cinnamon, cloves,
+allspice, ginger and nutmeg, half a pint of brandy and wine mixed and
+one dozen eggs. Boil six hours. Keep water boiling by the side of
+pudding boiler all the time and continually refill as the water
+evaporates. In preparing the pudding have all the fruit stoned and cut,
+but not too fine, the almonds blanched and chopped. Incorporate all the
+ingredients well together before adding the eggs and spirits and beat
+the mixture well together for at least an hour--the longer the better.
+
+
+SAGO SOUFFLE.
+
+A pint of rich milk, two and a half ounces of butter, one ounce and a
+half of sugar, two ounces of pearl sago, one ounce and a half of
+blanched almonds chopped very fine. Mix all together, put over the fire
+and let it cook for fifteen minutes, stirring constantly, remove from
+the stove and let it cool. Beat three eggs and add a little at a time
+until all is used, flavor with half a teaspoonful of almond extract,
+put in a pudding dish and bake half an hour. Sift a little powdered
+sugar over it and serve immediately in the dish in which it is baked.
+
+
+SEMOULINA PUDDING.
+
+Put a pint and a half of milk on the fire to boil with two ounces of
+butter, three ounces of sugar, an ounce and a half of sweet and two or
+three bitter almonds blanched and chopped very fine, sprinkle into it
+three ounces of semoulina or farina, and boil until quite stiff,
+stirring constantly. Remove from the fire and turn into a mould that has
+been wet in cold water. Serve very cold with fruit sauce or cream.
+
+
+SERNIKY (a Russian Recipe).
+
+Put one ball of pot cheese, such as is sold at a creamery for five
+cents, in a mixing bowl, break it up with a spoon, and add to it a
+heaping tablespoonful of butter, the well beaten yolks of four eggs, a
+little salt, a heaping dessertspoonful of currants and two slightly
+heaping tablespoonfuls of flour. Mix all well together and let it stand
+an hour or more. Sprinkle a pastry board thickly with flour, turn the
+mixture out from the bowl, cut off pieces of it and roll with the hands
+until about an inch and a half thick, cut in pieces about two inches
+long, the ends bias. Have a saucepan ready with boiling water, drop the
+pieces into this without crowding and cook until they float--about five
+minutes--take them out with a skimmer. Roll in dried bread crumbs, fry
+brown on both sides in butter, and serve hot with cream and sugar.
+
+
+STEAMED PUDDING.
+
+One cup of raisins stoned and chopped, one cup of butter chopped, two
+cups and a half of flour, one cup of Porto Rico molasses, one cup of
+sweet milk, a scant teaspoonful of soda, a teaspoonful of cinnamon, and
+a little nutmeg. Steam in a mould two hours. Serve hot with a sauce.
+
+
+SPONGE CAKE MERINGUE.
+
+Butter well a pudding dish, cover the bottom with slices of stale sponge
+cake about an inch thick, fit closely together. Beat the yolks of three
+eggs with three teaspoonfuls of granulated sugar, add the grated rind of
+half and the juice of one orange, the juice of half a small lemon, two
+tablespoonfuls of melted butter and stir in soda as large as a pea into
+a cup and a half of milk, add this to the orange and egg and stir well
+together. Pour three-quarters of this mixture over the cake, set the
+dish in a pan of boiling water in the oven, and when the cake has
+absorbed the custard and no longer floats, add the remainder of the
+custard. While the pudding is baking make a meringue of three whites of
+eggs beaten to a stiff froth and three-quarters of a cup of granulated
+sugar, flavor with the grated rind of half an orange and a few drops of
+orange extract. Spread quickly over the pudding and bake fifteen
+minutes.
+
+
+PUDDING OF STALE CAKE.
+
+Almost any kind of stale cake will do for this pudding. To three cups of
+the cake crumbs allow a cup and a half of milk, three tablespoonfuls of
+melted butter and two eggs beaten light. Pour the milk over the crumbs
+and let them soak until soft, then stir in the melted butter and the
+eggs, beat well and pour into a mould that has been well buttered and
+sprinkled with fine bread crumbs. Set the mould in a pan of hot water in
+the oven, cover to prevent browning and bake three-quarters of an hour.
+Serve hot with fruit or wine sauce.
+
+
+BAKED TAPIOCA PUDDING.
+
+Soak a cup and a half of pearl tapioca two hours in a quart of rich
+milk, put it in a double boiler and cook until the tapioca looks clear,
+remove from the fire, stir into it two slightly heaping tablespoonfuls
+of butter and a scant half cup of sugar. When cold add four eggs beaten
+light and flavor with vanilla, or the rind of a lemon grated and added
+when the tapioca is cooking. Butter a mould, sprinkle with dried bread
+crumbs, turn the mixture into it and bake. Turn out on a platter and
+serve hot with a foaming sauce.
+
+
+TAPIOCA CREAM.
+
+A quarter of a cup of pearl tapioca, a cup of water, a pint of rich
+milk, three even tablespoonfuls of sugar, a teaspoonful of vanilla
+extract, two eggs and a little salt. Soak the tapioca in the water two
+hours, then turn it into a double boiler with the milk; when it boils,
+beat the yolks of eggs to a cream and the whites to a stiff froth, mix a
+little of the milk with the egg, then pour it into the boiler and stir a
+moment until thick, remove from the fire, add the vanilla extract and
+stir in lightly the beaten whites of eggs. The froth should show through
+the custard. Serve very cold in a glass bowl.
+
+
+STEAMED RICE.
+
+Half a cup of rice, half a teaspoonful of salt and one and one-third
+cups of boiling water. Put in small cups in a steamer, cover closely and
+steam three-quarters of an hour. Serve with stewed fruit and cream or
+sugar and cream.
+
+
+RICE CAKE.
+
+Four ounces of rice, a pint and a half of milk, six eggs, two ounces and
+a half of sugar, half a cup of almonds blanched and chopped, two ounces
+of stoned raisins, a little citron, three heaping tablespoonfuls of
+dried bread crumbs, and four ounces of butter. Wash the rice and scald
+with boiling water, drain and put it into the milk, which must be
+boiling on the stove, cook until it is stiff like mush; remove from the
+fire and stir into it the butter. When it is cool, add the eggs, one at
+a time, the sugar, the almonds chopped fine, the raisins, a little
+citron finely cut, and the bread crumbs dried and rolled fine. Butter a
+mould, turn the cake into it and bake one hour in a moderate oven. Serve
+cold.
+
+
+BROWN BREAD PUDDING.
+
+Put in a bowl the yolks of four eggs and three whole eggs and six and a
+half ounces of sugar; beat together for fifteen minutes, then add six
+and a half ounces of almonds blanched and chopped fine, a dash of
+cinnamon, a tablespoonful of chocolate and four even tablespoonfuls of
+citron cut very fine; then add eight ounces and a half of brown bread
+grated and soaked in a few spoonfuls of claret or milk. Butter a mould,
+sprinkle with bread crumbs, pour the pudding into it and set it in a pan
+of hot water in a moderate oven. Bake three-quarters of an hour and
+serve with a sauce.
+
+
+
+
+Ices.
+
+
+VANILLA ICE CREAM.
+
+A quart of rich milk, three-quarters of a pound of sugar, eight egg
+yolks and a small vanilla bean. Put the milk in a double boiler with the
+vanilla bean split into halves; beat the sugar and eggs to a cream, stir
+into the hot milk and beat briskly until thick, remove from the fire,
+strain; when cold, freeze.
+
+
+COFFEE ICE CREAM.
+
+A quart of rich milk, three-quarters of a pound of sugar, five ounces of
+coffee, eight egg yolks. Grind the coffee and stir it into half a pint
+of boiling milk, set it one side; put the rest of the milk in a double
+boiler, beat the eggs and sugar together until light, stir into the hot
+milk, stir briskly until it thickens, add the milk and coffee, turn it
+into a bowl and let it stand until the last moment; strain and freeze.
+
+
+STRAWBERRY ICE CREAM.
+
+A pint of cream, a pint of strawberry puree and three-quarters of a
+pound of sugar. Mix the sugar and strawberry puree together and let it
+stand until the sugar is dissolved, then add the cream; pass it through
+a sieve and freeze.
+
+
+RASPBERRY ICE CREAM.
+
+Follow the recipe for strawberry ice cream, using a little less sugar.
+All kinds of fresh fruit purees may be used for ice creams.
+
+
+WALNUT ICE CREAM.
+
+Follow the recipe for vanilla ice cream, adding a cup of English walnuts
+chopped and pounded fine in a mortar, and a little salt. When cold,
+freeze.
+
+
+ORANGE ICE.
+
+Boil a quart of water and a pound of sugar together for ten minutes,
+skim and strain and set aside to get cold. Then add the juice of twelve
+oranges and two lemons, put in the freezer; when it commences to freeze
+stir in the whites of two eggs beaten to a stiff froth.
+
+
+STRAWBERRY ICE.
+
+One quart of berries, one pound of sugar and three-quarters of a pint of
+water. Sprinkle the sugar over the berries, stir well and mash with a
+wooden spoon, strain and press through a sieve, pouring the water over
+it gradually until all is used. Put into the freezer; when it begins to
+freeze the whites of two eggs beaten to a stiff froth may be added.
+
+
+WHITE CURRANT ICE
+
+may be made the same as orange ice, using a quart and a pint of
+currants, mashed and put through a sieve, and a quarter of a pound more
+sugar.
+
+
+PINEAPPLE ICE.
+
+One quart of water, a pound and a quarter of sugar boiled and skimmed as
+before, and the juice of one lemon and a large, perfectly ripe
+pineapple, carefully peeled and shredded fine with a silver fork;
+freeze.
+
+
+LEMON ICE.
+
+One quart of water, a pound and a quarter of sugar, the juice of six
+large, fine lemons. Prepare as before, adding the beaten whites of two
+eggs when it begins to freeze.
+
+
+RASPBERRY ICE.
+
+Follow the directions for strawberry ice, adding the juice of two
+lemons. Any ripe fruit may be used, such as peaches, apricots, plums and
+red currants, sweetening as they require.
+
+
+FROZEN PUDDING.
+
+Prepare a custard with a quart of rich milk, a pint of cream, a pound of
+sugar, and the yolks of eight eggs. Set it on the fire and stir
+constantly until it begins to thicken; remove from the fire, and when it
+is cold add three tablespoonfuls of brandy, one teaspoonful of vanilla,
+one teaspoonful of almond extract. Put in the freezer, and when
+partially frozen add a quarter of a pound of stoned raisins that have
+been cooked a little in water to soften them, a quarter of a pound of
+currants, a quarter of a pound of citron cut fine. Freeze smooth and put
+in a mould and pack in ice and salt.
+
+
+WINDSOR ROCK PUNCH.
+
+For twenty-four persons. Boil two quarts of cream; mix with it half a
+pound of granulated sugar and twelve eggs. Freeze the same as ice cream.
+Take one-half of the frozen mixture and add to it two wineglasses of
+Maraschino, one wineglass of Kirsch, and one-half wineglass of Santa
+Cruz rum; mix. When serving add a small lump of the frozen mixture to a
+punch glass of the other, or liquid.
+
+
+
+
+Cakes.
+
+
+CAKE MAKING.
+
+Have all the ingredients measured or weighed, the pans lined with paper
+or oiled, the nuts or fruit prepared, and the flour sifted before
+beginning to make a cake. Sift the baking powder and cream of tartar and
+soda with the flour or a part of it. Use pastry flour for all cake.
+Never put all the milk into a cake batter by itself, as it curdles and
+makes a coarse grained cake, but stir it in alternately with the flour.
+Put all loaves of cake into a moderate oven, that they may rise before
+beginning to bake. After the cake rises the heat may be increased.
+
+
+ANGEL CAKE.
+
+The whites of nine large, fresh eggs. When they are partly beaten add
+one-half teaspoonful of cream of tartar and then finish beating--the
+cream of tartar makes them lighter--then add one and a quarter cups of
+granulated sugar, stir the sugar very lightly into the whites of the
+eggs, and add a teaspoonful of vanilla. Have flour sifted five times,
+measure a cupful and fold it in very carefully, not with a circular
+motion, and do not stir long. Turn it into a Turk's head mould and bake
+forty-five minutes. Do not grease the mould, and when taken out of the
+oven invert it until the cake is cold before removing from the pan.
+Never use a patent egg-beater for this cake, but a whip, taking long,
+rapid strokes, and make it in a large platter, not a bowl.
+
+
+BERLINERKRANDS (a Norwegian Cake).
+
+Half a pound of butter washed in two waters and beaten to a cream, two
+hard-boiled egg yolks mashed fine and stirred into two raw egg yolks,
+four ounces of powdered sugar stirred into the eggs, then mix all with
+the butter, add a pound of flour and a wineglass of brandy, mix well.
+Roll under the hand and make into small jumble cakes or krunchens. Beat
+the white of an egg, dip each cake into it and then roll in granulated
+sugar, bake a delicate brown in a very slow oven fifteen or twenty
+minutes. Grease the tins.
+
+
+BLUEBERRY CAKE.
+
+Half a cup of butter beaten to a cream with half a cup of sugar, one cup
+of Porto Rico molasses, one cup of thin sour cream or milk, three eggs,
+the whites and yolks beaten separately, two cups of berries, two and a
+half cups of flour, one teaspoonful of soda sifted with the flour. Bake
+as soft gingerbread and serve hot.
+
+
+CINNAMON CAKE.
+
+One cup of granulated sugar, butter the size of an egg, one egg, one cup
+of milk, two cups of flour, one teaspoonful of cream of tartar, half a
+teaspoonful of soda. Mix in the usual way, but sifting the soda and
+cream of tartar with the flour. Put in a shallow pan, sprinkle with
+sugar and cinnamon, and bake about fifteen minutes in a moderate oven.
+
+
+CREAM PUFFS.
+
+One pint of water, half a pound of butter, three-quarters of a pound of
+flour, and ten eggs. Boil the water and butter together, and while
+boiling stir in the flour. Let it boil five minutes, then stir in the
+eggs one at a time without beating. Drop into a pan by spoonfuls--not
+close together--and bake in a quick oven fifteen minutes. When cold cut
+them open and fill with the cream.
+
+FILLING.--One quart of milk, two cups of sugar, one cup of flour and
+four eggs. Boil the milk, beat eggs, sugar and flour together and stir
+into the milk, stir constantly until thick--about five minutes--and
+flavor to taste.
+
+
+LADY CAKE.
+
+Half a cup of butter, one cup of granulated sugar, half a cup of milk,
+two cups of flour, two teaspoonfuls of baking powder, the whites of four
+eggs, and a teaspoonful of almond extract. Beat the butter and sugar to
+a cream, stir the milk into one cup of the flour and add to the butter
+and sugar, then the whites of eggs beaten to a stiff froth. Sift the
+baking powder and remaining cup of flour together, add to the other
+ingredients with the teaspoonful of almond extract. If baked in a loaf
+it will require three-quarters of an hour or more.
+
+
+HONEY CAKE (a Norwegian Recipe).
+
+Two pounds of strained honey, three-quarters of a pound of light brown
+sugar, three-quarters of an ounce of bicarbonate of potash, pounded very
+fine and dissolved in a little water, one cup of cream, half a cup of
+melted butter, ginger, cloves and pepper to taste, stir this all well
+together, add to it as much flour as will make it like a thick mush, set
+it away until the next day, then turn it into a well-greased cake mould
+and bake about three-quarters of an hour.
+
+
+SIMPLE FRUIT CAKE.
+
+Three-quarters of a pound of butter, three-quarters of a pound of sugar,
+one pound of sifted flour, one-half pound of currants washed, one-half
+pound of raisins stoned and chopped, one-half pound of citron cut fine,
+one teaspoonful each of cloves, mace, allspice, cinnamon and nutmeg,
+one-half cup of milk, one-half cup of brandy, four eggs and one
+teaspoonful of soda. Beat butter and sugar to a cream; add the yolks of
+eggs beaten light with the spices and brandy; then the fruit rolled in
+part of the flour; add the soda to the rest of the flour and stir
+alternately with the milk into the other ingredients; add at the last
+the whites of eggs beaten to a stiff froth. Bake two hours in a moderate
+oven.
+
+
+BAVARIAN CAKE.
+
+One-fifth of a pound of blanched and chopped almonds, one-fifth of a
+pound of flour, one-fifth of a pound of sugar, one-fifth of a pound of
+butter, two eggs, a saltspoonful of cinnamon, a saltspoonful of nutmeg.
+Put the flour in a mixing bowl, then the sugar and spices, the butter
+and almonds, break the two eggs over it all and beat with a spoon, form
+into a dough with the hands and roll out about an inch thick. Cut in any
+shape liked, either round, square or oblong, reserving a little for
+strips to decorate the top. Spread with jam, either currant or
+strawberry or raspberry, and lay the thin narrow strips of dough across
+the top. They should be cut with a jagging iron. Bake about
+three-quarters of an hour in a moderate oven.
+
+
+POUND CAKE.
+
+One cup of butter, a cup and a half of flour, a cup and a half of
+granulated sugar, six eggs, and half a teaspoonful of baking powder,
+flavor with almond extract or any flavoring to suit the taste. Beat the
+eggs together very light, then, add sugar and beat again. Sift the flour
+and baking powder together, beat the butter to a cream, and stir the
+flour into it, and then add the eggs and sugar and flavoring.
+
+
+SPONGE CAKE.--No. 1.
+
+Twelve eggs, the weight of ten in powdered sugar, the weight of six in
+sifted flour, the grated rind and juice of one lemon. Beat the yolks of
+the eggs to a cream, add the sugar and stir well, and then the lemon
+juice and rind. Add the whites of eggs beaten to a stiff froth, and fold
+in the flour as quickly and lightly as possible.
+
+
+SPONGE CAKE.--No. 2.
+
+Four cups of flour, three cups of sugar, one cup of cold water, eight
+eggs, two even tablespoonfuls of baking powder, the grated peel of an
+orange. Pour the water on the sugar in a bowl, stir until almost
+dissolved, beat the whites to a stiff froth, the yolks to a cream, put
+one cup of flour with the yolks into the sugar and water, beat hard, add
+the whites of the eggs, mix the baking powder with the flour, and stir
+into the other ingredients by degrees quickly and lightly. Bake in a
+shallow pan in a quick oven. When it no longer sizzles it is done. Ice
+with a boiled icing while hot, flavored with almond extract.
+
+
+CORN SPONGE CAKE (a Spanish Recipe).
+
+Half a pound of corn meal, half a pound of butter, seven ounces of
+granulated sugar, seven eggs, two tablespoonfuls of catalan (brandy).
+Beat separately the whites and yolks of the eggs; when the yolks are
+beaten to a cream add the sugar, then the whites of eggs, stir the corn
+meal in lightly, then the butter melted, and the brandy. Mix well, pour
+into shallow pans well buttered, and bake in a moderate oven from twelve
+to fifteen minutes, test with a straw. Best when quite fresh.
+
+
+SPICED GINGERBREAD.
+
+One cup of Porto Rico molasses, one cup of boiling water, butter the
+size of an egg, half a teaspoonful of ground cloves, one teaspoonful of
+cinnamon, one egg, one teaspoonful of ginger, half a teaspoonful of
+soda, a light half pound of flour, a quarter of a cup of brown sugar.
+Melt the butter and stir into the molasses, add the spices, then the
+water. Sift the soda with the flour and add at the last. Currants and
+raisins stoned and chopped may be added and are an improvement. The cake
+may be baked in a loaf or in small moulds.
+
+
+CREAM GINGERBREAD.
+
+One cup of Porto Rico molasses, one cup of sour cream, two cups of
+sifted flour, one teaspoonful of salt, one teaspoonful of ginger, one
+even teaspoonful of soda, one egg, a little cinnamon, cloves and nutmeg,
+two tablespoonfuls of brown sugar. Beat the egg, sugar and spice
+together, add the molasses and one cup of flour, then the cream, after
+that the other cup of flour with the soda sifted together. It should be
+a thick batter, and if not thick enough add a little more flour--not
+more than half a cup. Bake in a shallow pan. When done the cake should
+be about two inches thick. Ice with boiled icing.
+
+
+GINGER SPONGE CAKE.
+
+Half a cup of milk, half a cup of molasses, one cup of sugar, a third of
+a cup of butter, a cup and a half of flour, half a teaspoonful of cream
+of tartar, a quarter of a teaspoonful of soda sifted together with the
+flour, two eggs, one teaspoonful of ginger, one teaspoonful of cinnamon,
+and half a teaspoonful of cloves. Bake in a shallow pan.
+
+
+SOFT GINGERBREAD.
+
+One cup of molasses, one cup of butter, one cup of brown sugar, one cup
+of sour milk, three and a half cups of flour, half a teaspoonful of
+soda, five eggs, ginger, allspice, cloves and cinnamon to taste. Beat
+butter and sugar to a cream, stir in the molasses and spice, add a cup
+of the flour, then part of the milk, mix the soda with the rest of the
+flour and stir in alternately with the milk. Bake in shallow pans in a
+moderate oven.
+
+
+GINGER CAKES.
+
+Three-quarters of a pound of butter, three-quarters of a pound of
+granulated sugar, one pound of flour, one teaspoonful of ginger, two
+even teaspoonfuls of soda sifted with the flour. Mix well together. Roll
+out, cut in small round cakes, brush over with white of egg, and
+sprinkle with sugar and finely chopped almonds. Bake in a slow oven.
+
+
+GINGER SNAPS.--No. 1.
+
+Rub three-quarters of a pound of butter into a pound of sifted flour and
+mix in half a pound of brown sugar, add six tablespoonfuls of ginger,
+one teaspoonful of powdered cloves, and two teaspoonfuls of cinnamon,
+stir in a pint of Porto Rico molasses and the grated peel of a large
+lemon, add at the last a teaspoonful of soda dissolved in tepid water.
+Beat the mixture hard with a wooden spoon, make it into a lump of dough
+just stiff enough to roll. Cut in small cakes and bake in a moderate
+oven.
+
+
+GINGER SNAPS.--No. 2.
+
+One pint of Porto Rico molasses, one pound of brown sugar, one pound of
+butter, two pounds of flour, two tablespoonfuls of ginger, two of
+cinnamon, half a tablespoonful of allspice, a teaspoonful of nutmeg and
+half an ounce of soda. Beat butter and sugar to a cream, add the spice
+and molasses, mix the soda with half of the flour and stir all together.
+Roll thin, cut in small cakes and bake in a moderate oven.
+
+
+HARD GINGERBREAD.
+
+Two cups of Porto Rico molasses, one cup of brown sugar, one cup of
+butter, two tablespoonfuls of ginger, flour to make the dough stiff
+enough to roll. It requires to be kneaded thoroughly. It is better that
+the dough be made the day before the cakes are to be baked that it may
+dry a little, as they are spoiled if too much flour is added. Roll thin,
+cut in oblong cakes with a jagging iron, or in any way to suit the
+fancy.
+
+
+BRANDY SNAPS.
+
+One pound of flour, a quarter of a pound of butter, a quarter of a pound
+of brown sugar, three-quarters of a pound of maple syrup. Mix the
+ingredients well together and drop on greased paper; if it runs too much
+add flour, if not enough add more maple syrup.
+
+
+PEPPER NUTS.--No. 1.
+
+Two pounds of flour, one and a half pounds of sugar, half a pound of
+butter, three eggs, two even teaspoonfuls of soda sifted with the flour,
+pepper to taste. Beat the butter to a cream, add the sugar and beat very
+light, then the eggs and flour. Roll out and cut in small, round cakes,
+bake a light brown. They will keep a long time.
+
+
+PEPPER NUTS--No. 2.
+
+Half a pound of butter beaten to a cream, then add three-quarters of a
+pound of sugar, three egg yolks beaten light, half a cup of cream, two
+ounces of almonds chopped very fine, half a teaspoonful of almond
+extract, a little fine cut citron, and one pound of flour sifted with an
+even teaspoonful of soda. Mix well together, roll out and cut in small,
+round cakes and bake a light brown.
+
+
+TEA CAKES.
+
+One pint of cream, four heaping tablespoonfuls of granulated sugar, two
+eggs, a little cinnamon; beat well together and stir into it enough
+flour to roll. Roll out about a quarter of an inch thick, brush over
+with white of egg and sift sugar and cinnamon over it, cut into cakes
+about a finger long and one inch wide. Bake a delicate brown.
+
+
+FIG CAKE.
+
+Half a cup of butter, one cup of granulated sugar, half a cup of milk,
+two cups of flour, two rounded teaspoonfuls of baking powder, the whites
+of four eggs. Beat the butter and sugar to a cream, stir the milk and
+one cup of the flour together and add to the butter and sugar. Sift the
+remaining cup of flour and the baking powder together, beat the whites
+of egg to a stiff froth and stir alternately with the flour into the
+other ingredients. Grease three layer cake tins well, divide the batter
+evenly and bake from seven to ten minutes.
+
+FILLING.--Boil without stirring until it is clear one cup of sugar wet
+with a little water; remove from the fire and stir into it
+three-quarters of a cup of figs chopped fine and a quarter of a cup of
+currants, washed and dried. Spread two of the layers with this, put them
+together and ice top and sides with a plain icing made as follows: The
+whites of two eggs beaten to a froth and one and a half cups of powdered
+sugar stirred into it and flavored with almond extract.
+
+
+GINGER LAYER CAKE.
+
+Two cups of flour, one cup of Porto Rico molasses, one cup of milk, the
+third of a cup of butter, one egg, one slightly heaping teaspoonful of
+soda sifted with the flour, one heaping teaspoonful of ginger, one cup
+of currants. Beat the egg a little, add the molasses with the butter
+melted and stirred into it, then the currants, about half the milk, all
+of the flour, beat well and add the rest of the milk. Bake in two cakes
+in a quick oven from twelve to fifteen minutes. Use the chocolate
+filling, given for chocolate layer cake, and ice the top and the sides
+with the same.
+
+
+ORANGE CAKE.
+
+Beat to a cream the yolks of four eggs with one cup of granulated sugar,
+to which add the whites of two eggs beaten to a stiff froth, one-half
+cup of milk alternately with one and a half cups of sifted flour into
+which a teaspoonful and a half of baking powder has been well mixed.
+Beat well and bake in three layers if the pans are large, or four if
+small, in a quick oven from seven to ten minutes, try with a broom
+straw, and when it comes out clean remove from the oven. Don't let them
+bake a moment too long, or they will not absorb the icing.
+
+FILLING.--The whites of two eggs beaten to a stiff froth, to which add a
+cup of powdered sugar, pouring it in all at once and beating hard, then
+the grated rind of an orange--select one dark in color--and the juice.
+The mixture should be like a thick cream. Spread thickly on the cake
+while hot, and to what is left add enough sugar--about half a
+cupful--for frosting to harden. Ice the top and sides. This is a
+delicious cake, easily and quickly made.
+
+
+PINEAPPLE CAKE.
+
+Make the cake by the same recipe as for orange cake. Bake in three
+layers.
+
+FILLING.--The whites of two eggs beaten to a stiff froth and a cup of
+powdered sugar. Grate enough fresh pineapple to have three-quarters of a
+cup of fruit. Strain, add the juice to the whites of eggs and sugar.
+Divide it, and into one part add the fruit strained from the juice. Use
+this for the filling. To the rest beat in half a cup of sugar and half a
+teaspoonful of almond extract, and ice the top and sides of the cake. It
+should be done while the cake is hot. This, as well as the orange cake,
+will keep in tin fresh for a week.
+
+
+CHOCOLATE LAYER CAKE.
+
+Half a cup of butter, two cups of sugar, three whole eggs, or the whites
+of six, one cup of milk, three cups of flour, two even teaspoonfuls of
+cream of tartar and one teaspoonful of soda. Beat butter and sugar to a
+cream, add the eggs beaten together, sift the cream of tartar and soda
+in the flour, add the flour alternately with the milk. Bake in four or
+five layers.
+
+CHOCOLATE FILLING.--Take two unbeaten whites of eggs and a cup and a
+half of powdered sugar and beat them together. Stir over the fire until
+smooth and glossy two ounces of Baker's unsweetened chocolate grated,
+with half a cup of powdered sugar and four tablespoonfuls of boiling
+water, remove from the fire and stir while hot into the eggs and sugar,
+and when it is cool spread the top and sides, and set the cake in the
+oven for a moment to dry the icing.
+
+
+POOR MAN'S CAKE (a Norwegian Recipe).
+
+Twenty yolks of eggs, five whites of eggs, a pound and a quarter of
+sugar, one pint of sweet cream or rich milk, a sherry glass of cognac,
+one cup of melted butter, a little pounded cardamom seed, and enough
+flour to roll thin. Beat the eggs together until light, add the sugar
+and beat again, then the cream, cognac and butter. Melt the butter and
+pour off from the salt. Cinnamon may be used instead of cardamom seed.
+Roll the dough as thin as paper, cut with a jagging iron in oblong
+pieces, slit one end with the iron and pass the other end through it.
+Fry in boiling fat, drain on paper, and when perfectly cold put in a
+stone jar. These cakes will keep for months.
+
+
+VENISON CAKES (a Norwegian Recipe).
+
+Six eggs beaten light with three-quarters of a pound of sugar, one cup
+of sweet cream or rich milk, a pound and a half of flour. When these
+ingredients are well mixed add four ounces of well washed butter, stir
+well together. Mix with the flour a little less than an even teaspoonful
+of ammonia, powdered fine--the cakes will rise better--and flavor with
+cardamom or cinnamon. Roll the dough with the hands until about the
+thickness of the little finger, cut in pieces about three inches
+long--the ends bias--lap them and snip with scissors or a knife around
+the outside to make points, then fry in boiling fat as crullers. These
+also keep a long time.
+
+
+SEED CAKES.
+
+A cup and a half of granulated sugar, a cup and a half of butter, four
+eggs, one tablespoonful of caraway seed and flour to roll. Beat the
+butter and sugar to a cream, add the yolks beaten light, then the
+caraway seed. Beat the whites of eggs to a stiff froth and add
+alternately with the flour--do not make the dough stiff. Roll thin, cut
+in small cakes and bake in a quick oven.
+
+
+DROP CAKES.
+
+A cup of butter, a cup and a half of sugar, four eggs, a pint of flour,
+a cup of currants, half a cup of sweet milk, a teaspoonful of baking
+powder. Drop with a teaspoon on greased pans and bake in a quick oven
+ten minutes.
+
+
+LEBKUCHEN.
+
+Half a pound of granulated sugar, half a pound of strained honey, half a
+pound of candied orange peel, half a pound of citron, half a pound of
+almonds blanched and cut fine, an even teaspoonful of bicarbonate of
+potash pounded very fine and a sherry glass of rum poured over it
+twenty-four hours before it is used, an even teaspoonful of cloves, an
+even teaspoonful of cinnamon, an even teaspoonful of powdered cardamom
+seed, the rind of half a lemon grated, and two eggs. Put the honey in a
+saucepan and let it come to a boil, pour it over the sugar in a mixing
+bowl and stir well, then add the flour, mix thoroughly, and set in a
+cool place for twenty-four hours. Then cut all the fruit fine and mix
+with the other ingredients thoroughly, beat the eggs and add to the
+mixture, put in the rum and potash last, stir well, and let it stand for
+an hour or two. Roll the dough out about a quarter of an inch thick, cut
+into cakes about three inches wide and five long, bake in a quick oven
+ten or fifteen minutes. Do not use more than two ounces of flour in
+rolling out the cakes. Ice them while hot.
+
+ICING.--Half a pound of sugar and the juice of half a lemon and the same
+quantity of water as of lemon juice; stir together and spread on very
+thin.
+
+
+MACAROONS (a Bavarian Recipe).
+
+Blanch and chop fine half a pound of almonds. Beat the whites of three
+eggs to a stiff froth, add half a pound of sugar and then the nuts. Drop
+from a small spoon on paraffine paper on a baking sheet and bake a
+delicate brown in a cool oven.
+
+
+CHOCOLATE MACAROONS (a Bavarian Recipe).
+
+Two ounces of almonds chopped fine, the whites of three eggs beaten to a
+stiff froth, stir in six ounces of sugar and an ounce and a half of
+grated chocolate, then add the almonds. Bake in a cool oven.
+
+
+SODA CAKES.
+
+Three egg yolks, a pint and a half of cream, three-quarters of a pound
+of butter, an even teaspoonful of soda, one pound and a half of sugar,
+and flour enough to roll. Roll very thin and cut in small cakes; put
+half a blanched almond in the middle of each. Bake in a slow oven.
+
+
+WALNUT WAFERS.
+
+Beat two eggs very light and add to them half a pound of brown sugar;
+beat again and stir in half a cup of flour with a quarter of a
+teaspoonful of baking powder, a third of a teaspoonful of salt and half
+a cup of walnut meats slightly chopped. Drop in small spoonfuls on
+buttered tins, not too close together, and bake brown. The dough should
+not be too thin; try one or two and if too thin add a very little more
+flour.
+
+
+JODE CAKES (a Norwegian Recipe).
+
+Three egg yolks, a pint and a half of cream, three-quarters of a pound
+of butter, an even teaspoonful of soda, one pound and a half of sugar
+and flour enough to roll. Roll very thin and cut in small cakes; put
+half a blanched almond in the middle of each. Bake in a slow oven.
+
+
+FROSTING.
+
+Three-quarters of a cup of powdered sugar to the white of one egg,
+flavoring to taste. Beat the white of egg to a stiff froth and turn all
+the sugar into it; see that the sugar is free from lumps, beat hard and
+flavor according to the cake.
+
+
+BOILED ICING.
+
+One cup of granulated sugar, five tablespoonfuls of boiling water, the
+white of one egg beaten to a stiff froth. Put the sugar and water over
+the fire and boil until it threads from the spoon; then turn it into the
+beaten egg, beat briskly for a few minutes, flavor with vanilla, lemon
+or almond, according to the cake. While the cake is still warm, sprinkle
+with flour and spread the icing on with a broad knife.
+
+
+
+
+Pies.
+
+
+PLAIN PASTRY.
+
+Four cups of sifted flour, one cup of butter, a pinch of salt, three
+heaping teaspoonfuls of granulated sugar, two tablespoonfuls of lemon
+juice, four tablespoonfuls of ice water and the yolks of two eggs. This
+quantity will make two pies. Rub the butter, flour, salt and sugar
+together thoroughly, then add the yolks of eggs, lemon juice and water
+and work all together into a paste. Put the dough on a pastry board,
+divide in four equal parts, roll each part the size required for the pie
+plates.
+
+
+PUFF PASTE.
+
+One pound of flour, one pound of butter and one cup of ice water. Sift
+the flour, weigh it and turn into a mixing bowl; pour the water
+gradually into it, stirring constantly with a spoon; turn the dough out
+on the pastry board and beat or knead it until it blisters and is so
+elastic that it can be stretched without tearing. Then set it away on
+ice. Wash the butter, squeeze out the salt and water and lay it on a
+plate on ice. Roll the dough as nearly square as possible, lay the
+butter in the center of it, fold over one side of the paste, then the
+other, flatten slightly with the rolling pin, fold over the ends of the
+dough until they meet; turn the dough over and roll twice, fold again
+and put the paste on the ice; let it remain for twenty minutes. Repeat
+this twice, allowing the pastry to rest twenty minutes each time. This
+makes in all six rolls and three times of rolling. Press very lightly
+with the rolling pin, cut off each time what is needed for a pie or
+number of patties, that the dough will not be worked over more than is
+necessary. The trimmings may be used for cheese straws by cutting and
+sprinkling them with grated Parmesan cheese and a dash of cayenne
+pepper; or may be baked in crescents for garnishing. In baking, rinse
+the pans with cold water and brush the pastry over with beaten egg. Make
+the pastry in a cool room.
+
+
+TO MAKE ONE SQUASH OR PUMPKIN PIE.
+
+One cup of squash, one egg mixed unbeaten with the squash, a cup and a
+half of sugar, one milk cracker rolled fine, half a teaspoonful each of
+ginger, cinnamon and nutmeg, a pinch of salt and a dash of cayenne
+pepper. After these are well mixed, add half a cup of milk. Bake in
+either puff or plain paste.
+
+
+SWEET RISSOLES.
+
+Roll out some puff paste into a thin sheet, cut as many rounds with a
+large patty cutter as are needed; put a spoonful of any kind of jam,
+strawberry, raspberry, currant, etc., or mince meat or puree of apples
+on each, moisten the edges of the pastry with water, fold one-half over
+the other, making them into half moons, brush with beaten egg and bake
+in a quick oven. They may be varied by sifting coarse sugar and nuts
+over them before baking.
+
+
+RICHMOND MAIDS OF HONOR.
+
+Half a pound of dry curd, commonly called cottage or pot cheese, six
+ounces of butter, four eggs, a glass of brandy, six ounces of sugar, one
+white potato, one ounce of sweet almonds chopped fine and a few drops of
+almond extract, the juice of one and the grated rind of two lemons, and
+a little nutmeg. Mix the curds and butter together, beat sugar and eggs
+to a cream, add the potato mashed smooth and fine, the almonds, the
+grated rind and juice of lemon and the nutmeg; beat well and add to the
+curds and butter, mix thoroughly and bake in tartlet pans or pie plates
+lined with puff paste.
+
+
+CHEESE CAKES.
+
+Put a pint of milk on to boil, beat four eggs light and stir into the
+milk; when it is a thick curd remove from the fire and when cool mash it
+very fine, add to it four ounces of breadcrumbs. Beat to a cream half a
+pound of butter and half a pound of sugar, add the curds and bread; beat
+four eggs until very thick and light and pour them into this mixture;
+then add gradually one tablespoonful of sherry and one of brandy and one
+of rose-water, and a teaspoonful of cinnamon, and lastly a quarter of a
+pound of currants well washed. Line either pie plates or shallow cake
+pans with puff paste, pour in the mixture and bake in a quick oven. They
+should be served cold and eaten the day they are baked.
+
+
+COCOANUT PIE (a Southern Recipe).
+
+One cup of freshly-grated cocoanut, one cup of sugar, three eggs, half a
+lemon, juice and grated rind, one-half cup of cream, one-half cup of
+butter and one-half cup of cocoanut milk. Beat butter and sugar to a
+cream, add other ingredients, the yolks of eggs beaten very light with
+the cream, the lemon juice and rind and lastly the whites of eggs beaten
+to a stiff froth. Line a dish with puff paste, pour the mixture in and
+bake in a moderate oven three-quarters of an hour.
+
+
+LEMON PIE (a Southern Recipe).
+
+The yolks of four eggs beaten to a cream with one cup of granulated
+sugar and the grated rind of one lemon. Peel the lemon, removing every
+particle of white skin, cut into thin slices; have a pie plate lined
+with puff paste, arrange the slices of lemon on the paste, add enough
+milk to the eggs and sugar to fill the plate, pour it in, and bake
+until set. Beat the whites of eggs to a stiff froth, and stir in two
+large heaping tablespoonfuls of sugar, put on top of the pie and bake a
+light brown.
+
+
+MINCE MEAT.
+
+One pound of granulated sugar, one pound of raisins, one pound of
+currants, half a pound of citron, half a dozen lemons, grated rind and
+juice, the pulp of eight oranges, the grated rind of three, half a pound
+of almonds blanched and chopped, three pounds of greenings, after they
+are pared, cored and chopped fine, three heaping teaspoonfuls of
+powdered cinnamon, an even teaspoonful of allspice, a quarter of a
+teaspoonful of cloves, an even teaspoonful of salt, three-quarters of a
+pound of butter melted, a cup and a half of sherry and a cup of brandy.
+Seed the raisins and soak them with the currants in just water enough to
+cover, stew until tender, and add when cold with the water to the other
+ingredients. Mix thoroughly, stirring in the melted butter at the last.
+Let it stand for several days. The brandy and wine may be omitted and
+more lemons and oranges used to flavor it. At each baking it is well to
+add a little sugar and chopped apple. This will keep all winter or
+longer in a cool place, if the brandy and wine are not omitted.
+
+
+
+
+Candies.
+
+
+CHOCOLATE CARAMELS--No. 1.
+
+Six pounds of light brown sugar, one pound of butter, one pound of
+chocolate, one pint of cream, one pint of milk, paraffine as large as a
+walnut, one teaspoonful of cream of tartar. Flavor with vanilla. Put all
+the ingredients together and boil until it is brittle in water; flavor
+and pour into buttered tins and mark in squares before it is quite cold.
+
+
+CHOCOLATE CARAMELS.--No. 2.
+
+One pint of fresh milk, three ounces of chocolate, grated, two pounds of
+granulated sugar, half a teaspoonful of cream of tartar. Stir until
+melted, then add half a pint of cream, cook until the mixture is brittle
+in ice water, then turn into a pan well greased and mark in squares when
+almost cold.
+
+
+CHOCOLATE CARAMELS.--No. 3.
+
+A quarter of a pound of chocolate, grated, one large cup of granulated
+sugar, one cup of milk and a heaping tablespoonful of butter, a quarter
+of a teaspoonful of cream of tartar. Boil all together, stirring all the
+time, until the syrup hardens in cold water, and just before taking from
+the fire add a teaspoonful of vanilla. Beat the syrup as soon as removed
+from the fire, and keep it up until it is too stiff to beat any
+longer--if it is beaten a minute and a half it will do well. Turn out of
+the saucepan into a greased pan and before it is quite cold cut in
+squares.
+
+
+CHOCOLATE CREAM PEPPERMINTS.
+
+Mix together two cups of granulated sugar and half a cup of cream, boil
+until it holds well together in cold water, or can be rolled between
+the fingers, flavor with oil of peppermint, remove from the fire and
+stir until the cream is stiff enough to mould into balls. Use powdered
+sugar on the hands while moulding. Melt an ounce of chocolate and dip
+the balls, which should be as large as hazel nuts, in this, using a long
+pin for the purpose, and lay them on paraffine paper. Any flavoring may
+be used instead of peppermint.
+
+
+CANDY (to Pull).
+
+Two cupfuls of granulated sugar, half a cup of water, one tablespoonful
+of vinegar, butter the size of a walnut. Boil the sugar and water
+without stirring until it is brittle when tried in cold water, add the
+butter and vinegar just before it is done. Flavor with any extract
+preferred, pour into buttered soup plates, and when cool enough to
+handle pull until white.
+
+
+CHESTNUTS GLACE.
+
+Skin the chestnuts and cover with cold water, let them cook gently until
+tender, when a large needle can be run through them easily. Drain and
+drop them in cold water. After two hours drain again and put them in a
+bowl, cover them with a rich syrup that has been skimmed and boiled
+until clear. It must be boiling when poured over the chestnuts. Cover
+the bowl with a heavy paper and let it stand for twelve hours, drain off
+the syrup, bring it to the boiling point and turn it over the chestnuts
+again and put away for another twelve hours. Repeat this process three
+times, then drain the syrup off and the chestnuts are ready for use. Use
+the large imported chestnuts, remove the shells and boil the nuts. The
+brown skin can then be easily removed with a penknife. They are very
+nice but very troublesome to prepare.
+
+
+COCOANUT CAKES.
+
+One pound of granulated sugar, half a pound of grated cocoanut, half a
+cup of water and a saltspoonful of cream of tartar. Boil the sugar and
+water together until, when dropped in cold water, it can be rolled
+between the fingers into a ball. Remove from the fire, stir with a
+wooden spoon until it becomes white and thick like cream, add the
+cocoanut, Stir well and drop with the spoon on paraffine paper or a tin
+baking sheet, and form into thin round cakes. Set away to dry.
+
+
+HOARHOUND CANDY.
+
+Put a tablespoonful of dried hoarhound leaves in a cup and pour over
+them half a cupful of boiling water, cover and let it steep until cold,
+strain and pour it over a pound of granulated sugar and a tablespoonful
+of vinegar. Boil without stirring, and if any scum rises to the top
+remove it. Test the candy in cold water, when brittle remove from the
+fire and pour into a buttered pan. Mark into squares before it is cold,
+or break into irregular pieces.
+
+
+MARSHMALLOWS.
+
+Powder very fine eight ounces of gum arabic, dissolve it in three gills
+of water over a slow fire and strain. Simmer an ounce and a half of
+marshmallow roots in two gills of water, for ten minutes, closely
+covered. Strain and reduce to one gill. Add this with half a pound of
+sugar to the dissolved gum. Boil until it becomes a thick paste,
+stirring constantly. Add the whites of four eggs beaten to a stiff froth
+and a teaspoonful of vanilla extract. Remove from the fire, pour into a
+pan dusted thickly with cornstarch and when cool cut into squares with a
+sharp knife, roll in pulverized sugar and pack in a tin box.
+
+
+NOUGAT.
+
+A pound of granulated sugar, one teaspoonful of salt, one cup of
+blanched and finely chopped almonds or peanuts, or it may be made of
+mixed nuts. Dissolve the sugar in a spider over the fire without water,
+stirring constantly, and when entirely melted mix in the nuts quickly
+and pour at once into a well greased pan, and before it is cold mark in
+squares. This is very nice pounded fine in a mortar or ground in a mill
+to sprinkle over custards just before serving.
+
+
+PANOCHE (a Spanish Recipe).
+
+Two cups of dark brown sugar, one cup of chopped walnuts, half a cup of
+milk, butter the size of a walnut. Cook the sugar and milk together,
+boiling gently from seven to ten minutes, until, when tried in water, it
+holds well together, and can be rolled into a soft ball. Remove from the
+fire. Have the chopped nuts in a large bowl, pour over them a
+teaspoonful of vanilla extract, pour the candy over them and beat with
+long, rapid strokes until it begins to thicken--it should be like a
+cream wafer--turn out on paraffine paper, and break it or cut in pieces.
+
+
+PEPPERMINT DROPS.
+
+Two cups of granulated sugar, half a cup of cold water, a tiny pinch of
+cream of tartar. Boil ten minutes without stirring, let the sugar melt
+slowly that it may not burn. Add eight drops of oil of peppermint while
+still on the fire. When removed from the stove beat with an egg-beater
+until it falls in long drops, when drop quickly on paraffine paper.
+
+
+PRALINES.
+
+Two cups of granulated sugar, one-half cup of water, two cups of pecans,
+hickory nuts or English walnuts. Put the water and sugar on to boil, let
+it cook without stirring until it threads, remove from the fire and
+stir in the nuts until they are sugared. Spread on paraffine paper to
+cool.
+
+
+VASSAR FUDGE.
+
+Two cups of sugar, two squares or one ounce of Baker's unsweetened
+chocolate, a scant cup of milk, one tablespoonful of butter. Boil for
+ten minutes until it holds well together when dropped in cold water.
+Take from the fire, flavor with a teaspoonful of vanilla extract, beat
+from three to five minutes until thick and creamy, turn into a buttered
+pan and cut in squares.
+
+
+
+
+Preserves.
+
+
+PRESERVE OF MIXED FRUITS.
+
+Five pounds of ripe currants or cherries, five pounds of granulated
+sugar, two pounds of seeded raisins, the pulp of six oranges cut in
+small pieces, and the rind of two oranges cut fine. Boil three-quarters
+of an hour. Grapes can be used instead of currants or cherries.
+
+
+RED CURRANT JAM.
+
+Pick the currants from the stems, weigh them, and allow three-quarters
+of a pound of white sugar to a pound of the fruit. Put the currants in a
+preserving kettle, mash them a little to prevent them from sticking to
+the kettle, and boil for fifteen minutes, then add the sugar and boil
+rapidly for ten minutes. Bottle and seal tight.
+
+
+RED CURRANT JELLY.
+
+Berries for jelly must be picked when the weather is dry. Pick them
+over, taking out all leaves, etc., put them in the kettle and mash them
+a little to get enough juice to keep them from burning; stir constantly,
+and as soon as hot wring them dry through a cheese cloth. Measure the
+liquid and to every pint of juice allow one pound of sugar. Put the
+juice on the fire and boil fifteen minutes, then add the sugar and boil
+fifteen minutes more, skimming thoroughly. Pour into glasses while hot;
+let them stand until the next day and cover. Very often jelly is soft,
+and always from one of two reasons: either the berries have been picked
+immediately after a rain or the sugar is adulterated.
+
+
+RED CURRANT SYRUP.
+
+The currants must be fresh and perfectly ripe and picked in dry weather.
+Wash and put them in either a porcelain-lined or a granite-ware kettle,
+stir until they are tender, as for currant jelly, then remove from the
+fire and wring them as dry as possible in a cheese cloth. Measure the
+juice and return it to the fire, let it cook fifteen minutes, then add a
+pound of granulated sugar to each quart of juice, boil gently fifteen
+minutes, skimming as long as the scum rises. Bottle and cork well and
+keep in a dark place. Raspberry and strawberry syrup are made in the
+same way, only mashing and straining the fruit and measuring the juice
+before cooking.
+
+
+BLACK CURRANT SYRUP.
+
+Pick from the stems and mash them, a few at a time, in a bowl or granite
+saucepan with a potato masher, then put them in a stone jar and let them
+stand for two days, stirring well each day. Wring them through a cheese
+cloth, and if wanted sweet cook with sugar as red currant syrup. The
+juice can be bottled without sugar or cooking, and will keep for years.
+It is used for sauces or fruit soups, etc.
+
+
+CRANBERRY JAM.
+
+Put five quarts of cranberries in a preserving kettle with two quarts of
+water and boil gently until the fruit is tender, then add three pounds
+and three-quarters of granulated sugar, boil until the fruit is clear,
+skimming carefully. Put in glasses and when cold seal. It keeps well.
+
+
+GOOSEBERRY JELLY.
+
+Use the large English gooseberries and follow directions for currant
+jelly.
+
+
+GOOSEBERRY JAM.
+
+Three-quarters of a pound of sugar to every pound of fruit. Put the
+fruit on by itself in a porcelain-lined or granite-ware saucepan, mash
+and stir well to keep from burning, and boil one hour. Then add the
+sugar and boil one hour more.
+
+
+GRAPE JAM.
+
+Press with the fingers the pulp from grapes--Muscat or Concord grapes
+make the best jam--seed and measure them, allowing a cup of sugar to
+each cup of fruit. Put the skins on and cook until tender, when almost
+done add the pulp, and when all is tender add the sugar and boil until
+thick.
+
+
+PINEAPPLE JAM.
+
+Pare the fruit and carefully take out the eyes, then grate it on a
+coarse grater, rejecting the cores, weigh it, and to each pound of fruit
+take a pound of sugar. Sprinkle it over the grated pines, let it stand
+over night. In the morning, boil for ten or fifteen minutes over a quick
+fire. Put in tumblers and when cold cover.
+
+
+RASPBERRY OR STRAWBERRY JAM.
+
+Allow three-quarters of a pound of sugar to a pound of fruit. Put the
+fruit in a preserving kettle over the fire and boil fifteen minutes,
+mashing a little to prevent sticking to the kettle. Then add the sugar
+and boil ten minutes, skimming carefully; turn into glasses and seal
+when cold.
+
+
+ORANGE MARMALADE.
+
+Select smooth, thin-skinned, juicy oranges. Take twenty-one, and five
+lemons. Cut the rind very thin from a third of the fruit, and boil it in
+two quarts of water until it can be pierced easily with a broom straw.
+Drain from the water and cut in fine strips with scissors, add this to
+the pulp of the oranges and lemons after removing all the white bitter
+skin and pips from the fruit. Weigh and allow a pound of sugar to a
+pound of fruit, put in a porcelain-lined or granite-ware kettle and cook
+until clear. Put in glasses and when cold cover with brandied paper and
+seal.
+
+
+PUMPKIN CHIPS.
+
+Slice very thin and chip about four pounds of pumpkin, put in an
+earthenware bowl, and cover it over night with four and a half pounds of
+granulated sugar and the juice of one dozen lemons. Boil the lemon peel
+until tender and cut in small thin chips and add to the juice, etc. In
+the morning, boil together until perfectly clear and crisp.
+
+
+
+
+Pickles, Sauces, etc.
+
+
+RIPE CUCUMBER PICKLE.
+
+Pare and seed the cucumbers. Slice each cucumber lengthwise in four
+pieces or cut it in fancy shapes, cover with cold vinegar and let them
+stand for twenty-four hours. Drain and put them in fresh vinegar with
+two pounds of sugar, and one ounce of cassia buds to one quart of
+vinegar. Boil for twenty minutes and put in jars.
+
+
+SWEET PICKLED PEACHES.
+
+Select fine, fresh, ripe, but not soft peaches, peel and weigh them. To
+every seven pounds of fruit take five pounds of granulated sugar, a pint
+of vinegar, two tablespoonfuls of cinnamon and one tablespoonful of
+cloves, tie the spices up in a muslin bag, add a few pieces of stick
+cinnamon and a few allspice. Put the fruit in a stone jar, bring the
+sugar, vinegar and spice to a boil, pour over the peaches, cover and let
+them stand until the next day, scald the syrup again and pour over the
+fruit, and so on, until it has been done in all seven times. Take out
+the bag of spice and put the fruit with the syrup into jars and seal.
+These are much more delicious than peaches that are cooked.
+
+
+SWEET PICKLED PLUMS.
+
+Follow the recipe for sweet pickled peaches.
+
+
+SPICED CURRANTS.
+
+Take seven pounds of fresh and perfectly ripe currants, pick them over,
+wash and stem them and put in a granite-ware or porcelain-lined kettle,
+with five pounds of granulated sugar, one even tablespoonful of cloves,
+one tablespoonful of cinnamon, one dessertspoonful of allspice, one pint
+of best cider vinegar. Boil an hour and a half, put in jars and when
+cold seal.
+
+
+CHILI SAUCE.
+
+Four dozen ripe tomatoes, eight green peppers, three cups of chopped
+onion, eight cups of cider or wine vinegar, two cups of brown sugar, two
+teaspoonfuls of ginger, three teaspoonfuls of cinnamon, two teaspoonfuls
+of allspice, two teaspoonfuls of cloves, eight tablespoonfuls of salt.
+Skin the tomatoes and put them in the kettle over the fire; as soon as
+the water runs from them, take out half of it, then put in the onions
+and peppers chopped, boil together four hours, stir constantly the last
+hour to prevent burning, then add the other ingredients and simmer long
+enough thoroughly to mix them. Put the sauce in small bottles, cork
+tight and seal and keep in a dark place.
+
+
+CHILI PEPPER SAUCE.
+
+Twenty ripe tomatoes, six green peppers and four white onions chopped
+fine, two cups of best wine or cider vinegar, one cup of sugar, two
+tablespoonfuls of salt, two even teaspoonfuls of ground mace, two
+teaspoonfuls of nutmeg, two teaspoonfuls of cloves, one teaspoonful of
+celery seed. Boil an hour and bottle while hot. Very nice to serve with
+baked beans.
+
+
+MUSTARD PICKLES.
+
+One quart each of tiny whole cucumbers, large cucumbers sliced, green
+tomatoes sliced and small button onions, one large cauliflower divided
+into flowerettes, and four green peppers cut fine. Make a brine of four
+quarts of water and one pint of salt, pour it over the mixed vegetables
+and let it stand covered twenty-four hours. Then scald it and turn into
+a colander to drain. Mix one cup of flour, six tablespoonfuls of
+mustard, and one tablespoonful of turmeric with enough vinegar to make a
+smooth paste, add one cup of granulated sugar and sufficient vinegar to
+make two quarts in all. Boil this mixture until it is thick and smooth,
+stirring constantly, then add the vegetables and heat them through.
+
+
+RIPE TOMATO PICKLE.
+
+A peck of perfectly ripe tomatoes, two quarts of fine cooking salt, half
+a pound of ground mustard, one ounce of cloves, two green peppers, two
+or three onions and one pound of brown sugar. Pierce the tomatoes with a
+silver fork or broom straw, put them in a stone jar with salt in
+alternate layers. Throw away all the liquor made by standing one week.
+Return to jar and cover with cold water, cover and let it stand
+twenty-four hours. Drain again thoroughly, throw away the water, return
+the tomatoes to the jar and cover with cold vinegar, having added to the
+fruit, the onions and peppers sliced, with the mustard, cloves and
+sugar. After they have stood three weeks they are ready for use.
+
+
+GREEN TOMATO PICKLES.
+
+One peck of sliced tomatoes, eight onions, one pound of bell peppers,
+one pound of horse radish, one pound of white mustard seed, half a pound
+of black mustard seed, half an ounce of whole cloves, half an ounce of
+stick cinnamon, half an ounce of pepper corns, one or two nutmegs and
+four pounds of sugar. Select the tomatoes when they are beginning to
+turn white, slice and lay them in salt for twenty-four hours. Drain and
+put in the kettle, which should be of granite ware or porcelain lined,
+with the peppers, onions and horse radish chopped, and sprinkle the
+mustard seeds over all. Tie the spices in a thin muslin bag and cover
+the whole with best wine vinegar, boil until tender and clear in
+appearance. The peppers should have all the seeds removed. Half a cup of
+dry mustard is considered by some an improvement.
+
+
+GOOSEBERRY CATSUP.
+
+Boil ten pounds of large English gooseberries, seven pounds of coffee
+sugar, and three pints of vinegar together for an hour and a half. Then
+add two tablespoonfuls of cinnamon, one of allspice and one of cloves
+and boil half an hour longer. Put in jars and seal.
+
+
+RASPBERRY VINEGAR.
+
+Put a pound of fine fruit into a bowl and pour over it a quart of the
+best wine or cider vinegar. Next day strain the liquor on a pound of
+fresh raspberries. The following day do the same. Do not squeeze the
+fruit, but drain as dry as possible by lightly pressing it. The last
+time strain it through muslin previously wet with vinegar to prevent
+waste. Put into a preserving kettle with a pound of sugar to every pint
+of juice. Stir until the sugar is melted and let it cook gently for five
+minutes, skim it. When cold, bottle and cork well.
+
+
+
+
+Sweet Sauces.
+
+
+FRUIT SAUCE.
+
+Put a cupful of granulated sugar in a saucepan, pour over it two and a
+half cupfuls of boiling water, let it boil a few minutes, then add two
+heaping tablespoonfuls of butter, two even teaspoonfuls of cornstarch
+rubbed to a paste with a little cold water, then add a cupful of canned
+fruit or a glass of any kind of fruit or jelly liked and the juice of a
+lemon. Press through a fine sieve and serve with fritters or puddings.
+
+
+FRESH FRUIT SAUCE.
+
+Follow the above recipe, using a cupful of pure juice of the fruit
+desired and the juice of either a half or whole lemon.
+
+
+ORANGE SAUCE.
+
+Beat four egg yolks, three ounces of sugar, a teaspoonful of flour and
+the grated rind of one orange together until light, add a pint of
+boiling milk and stir over the fire until thick, taking care that it
+does not curdle, remove from the fire and add a liqueur glass of
+curacao, and beat until light and foaming.
+
+
+BANANA SAUCE.
+
+Rub two bananas through a fine sieve. Put half a cup of granulated sugar
+in a saucepan with one cup of boiling water, add the banana pulp to it,
+let it come to a boil, and skim if necessary. Rub a heaping
+tablespoonful of butter with half a tablespoonful of flour, stir into it
+a little of the liquid, and then add to that in the saucepan; add the
+juice and grated rind of half a lemon, and it is ready to serve.
+
+
+FOAMING SAUCE.
+
+Beat to a cream a cup of sugar and a quarter of a cup of butter, and add
+to it two tablespoonfuls of wine or fruit juice, or in winter fruit
+syrup. If the latter, use only three-quarters of a cup of sugar. At
+serving time add a quarter of a cup of boiling water, stir well, then
+add the white of an egg beaten to a stiff froth. Beat until the sauce
+foams.
+
+
+HARD SAUCE.
+
+Cream one tablespoonful of butter, stir in four tablespoonfuls of
+powdered sugar and beat until very light, then add a teaspoonful of
+boiling water and beat again. Flavor to suit taste.
+
+
+SOUTHERN SAUCE.
+
+Beat four tablespoonfuls of brown sugar with two tablespoonfuls of
+butter to a cream, and add the well-beaten yolks of two eggs, set the
+bowl in a pan of hot water on the stove and stir until thick, add a
+glass of sherry, stir well and it is ready to serve.
+
+
+VANILLA SAUCE.
+
+Put a pint of rich milk in a double boiler, sweeten with two
+tablespoonfuls of granulated sugar. While the milk is coming to the
+boiling point beat the yolks of four eggs until light and creamy, add
+the hot milk to the eggs, stirring briskly, then turn it into the
+boiler, stirring rapidly until it thickens, remove from the fire, turn
+into a bowl, flavor with vanilla extract and serve very cold.
+
+
+SAUCE FOR NOODLE PUDDING.
+
+Four egg yolks, four ounces of sugar, a quarter of a cup of sherry, one
+teaspoonful of potato flour, half a cup of water, the rind of half and
+the juice of one lemon. Beat quickly over hot water until the sauce
+thickens, then serve at once.
+
+
+MAPLE SYRUP SAUCE.
+
+Half a pound of maple sugar dissolved in half a cup of cream, or rich
+milk. If the latter is used add a teaspoonful of butter.
+
+
+
+
+Savory Sauces.
+
+
+In making sauces great care should be taken to have the saucepans
+scrupulously clean and only granite-ware or porcelain-lined saucepans
+should be used, especially where there is any acid as in tomatoes or
+pickles. Never use an iron spider except for browning butter and flour
+together as they will not brown in a saucepan.
+
+
+VEGETABLE STOCK FOR SAUCES.
+
+Take any kinds of vegetables convenient, such as parsnips, celery,
+carrots, turnips, green pepper, onion, leek, parsley, celery tops,
+celery root, Jerusalem artichokes, a bay leaf, two cloves, two allspice,
+and cook in water until tender; strain, pressing all from the
+vegetables. The water Jerusalem artichokes are boiled in is valuable for
+sauces. The liquid from canned peas is also excellent. Care must be
+taken in putting the vegetables together not to let any one predominate,
+turnip especially, as it makes a sauce very bitter.
+
+
+COLORING FOR SAUCES, SOUPS, Etc.
+
+Melt a quarter of a pound of granulated sugar in a spider, cook until it
+is a very dark, rich brown, almost black, stir constantly. Great care
+must be taken that it does not burn. When done pour over it a quart of
+boiling water and let it cook until the caramel is entirely dissolved,
+pour it out and when cold strain and bottle. It will keep indefinitely
+and a tablespoonful will give color to a pint of liquid.
+
+
+OLIVE SAUCE.
+
+Melt a heaping tablespoonful of butter in a spider and when it begins to
+brown stir into it a heaping tablespoonful of flour, let it cook until
+a very dark brown, but be careful not to let it burn, then add enough
+rich vegetable stock to make a thick cream-like sauce. Have ready some
+olives--six or seven, that have been boiled a few minutes in water and
+cut from the stones, add these to the sauce, season with pepper and salt
+to taste, bring to the boiling point and serve.
+
+
+SAUCE HOLLANDAISE.
+
+One-quarter of a pound of butter, one-quarter of a cup of water,
+one-quarter of a teaspoonful of salt, the juice of a quarter of a lemon,
+a dash of cayenne, and the yolks of three eggs. Beat the butter to a
+cream and stir in the yolks of eggs, one at a time, then the lemon
+juice, salt and pepper. Set the bowl it is mixed in in a pan of boiling
+water on the fire, beating constantly with an egg beater, and when it
+begins to thicken stir in gradually the boiling water. When it is as
+thick as soft custard it is done. Great care must be taken not to let it
+remain too long on the fire or it will curdle.
+
+
+DRAWN BUTTER OR CREAM SAUCE.
+
+Melt a large heaping tablespoonful of butter and stir into it a heaping
+teaspoonful of flour, let them cook together without browning and add by
+degrees a cup of hot milk.
+
+
+CURRY SAUCE.
+
+Curry sauce is made by adding curry powder to taste to a white sauce. It
+may likewise be added to a brown sauce.
+
+
+CHEESE SAUCE.
+
+A white or cream sauce with grated Parmesan cheese added to taste.
+
+
+TOMATO SAUCE.
+
+Melt a large tablespoonful of butter in a saucepan over the fire, when
+it bubbles put into it a small onion and half a green pepper, if
+convenient, chopped very fine. Simmer gently for a few minutes, then
+stir in a heaping teaspoonful of flour, and add four nice, fresh
+tomatoes peeled and cut small--canned tomatoes may be used--a gill of
+vegetable stock, a clove and part of a bay leaf, and pepper and salt to
+taste. Let it cook gently for half an hour and press through a fine
+sieve.
+
+
+SAUCE TARTARE
+
+may be made by beating a small tablespoonful of butter to a cream,
+adding salt, pepper, dry mustard and sugar to taste and the raw yolk of
+an egg. Add a tablespoonful of olives, small cucumbers and capers
+chopped very fine and a few drops of onion juice. Serve with mock fish
+cutlets and croquettes.
+
+
+SAUCE PIQUANTE.
+
+Melt a heaping tablespoonful of butter in a spider and when it bubbles
+stir into it a heaping tablespoonful of flour, cook until it turns a
+dark brown, taking care not to let it burn, add to it enough
+well-seasoned vegetable stock to make the sauce the proper consistency,
+then pour it into a granite-ware saucepan and add one small cucumber
+pickle, two olives and a few capers, all chopped very fine; season with
+salt and pepper to taste.
+
+
+
+
+Sandwiches.
+
+
+CHEESE SANDWICHES.
+
+Half a pound of grated cheese, one tablespoonful of butter, the yolks of
+two hard-boiled eggs mashed very fine and a teaspoonful of mayonnaise
+dressing. Mix the ingredients thoroughly; butter before cutting from the
+loaf some slices of brown or white home-made bread; spread with the
+mixture and fold together.
+
+
+CELERY SANDWICHES.
+
+Use dainty little baking powder biscuits freshly baked but cold, or
+white home-made bread for these sandwiches. Only the very tender part of
+celery should be used and chopped fine and put in iced water until
+needed. Add a few chopped walnuts to the celery and enough mayonnaise
+dressing to hold them together; butter the bread before cutting from the
+loaf, spread one slice with the mixture and press another over it. If
+biscuits are used, split and butter them. They should be small and very
+thin for this purpose and browned delicately.
+
+
+NUT AND CREAM CHEESE SANDWICHES.
+
+Boston brown bread buttered on the loaf and cut in very thin slices;
+spread with a filling of cream cheese and chopped walnut meats; press a
+buttered slice over it. They may be cut in fingers, rounds or
+half-moons. The proportion is three-quarters of a cup of nuts to a
+ten-cent package of Philadelphia cream cheese. This quantity will make a
+large number of sandwiches.
+
+
+NUT SANDWICHES.
+
+Graham, rye, and Boston brown bread make very nice sandwiches. Butter
+the loaf and cut in very thin slices, sprinkle with chopped nuts and
+fold together.
+
+
+WHOLE WHEAT BREAD AND PEANUT SANDWICHES.
+
+Chop the nuts very fine, butter the bread before cutting from the loaf,
+sprinkle the nuts thickly over the butter, press two slices together.
+Boston brown bread with raisins is also nice for these sandwiches.
+
+
+OLIVE SANDWICHES.
+
+Prepare the bread and butter as for other sandwiches. It may be cut in
+squares, rounds or triangles to suit the fancy. Stone and chop as many
+Queen olives as needed and mix with them enough mayonnaise dressing to
+hold together, spread half the number of bread slices with the mixture
+and cover with the other half.
+
+Brown, rye, whole wheat or white bread may be used. Home-made is
+preferable, but it must be twelve hours old. Sandwiches may be sweet or
+savory, may be cut round, square, or in triangles.
+
+
+
+
+Sundries.
+
+
+CRACKERS AND CHEESE TOASTED.
+
+Butter some zepherettes and sprinkle thickly with grated Parmesan
+cheese, bake in a quick oven, or toast on a gridiron; serve hot.
+
+
+CRACKERS WITH CREAM CHEESE AND GUAVA JELLY.
+
+Spread zepherettes with cream cheese and dot with Guava jelly.
+
+
+WELSH RAREBIT.
+
+Half a pound of American cheese, two butter balls, two eggs, half a
+teaspoonful of mustard, a saltspoonful of salt, a dash of cayenne
+pepper, half a cup of milk and an even saltspoonful of soda. Cut the
+cheese fine, melt the butter in a chafing dish or spider, stir the
+mustard, salt and pepper with it, then add the cheese and milk; when the
+cheese is dissolved add the eggs slightly beaten and stir until it
+thickens. Serve on toast.
+
+
+CHEESE SOUFFLE.
+
+Melt one tablespoonful of butter in a spider, add to it a slightly
+heaping tablespoonful of flour and one cup of hot milk, half a
+teaspoonful of salt, a dash of cayenne pepper and one cup of grated
+Parmesan cheese; then add the yolks of three eggs beaten light, remove
+from the fire and let it cool; then add the whites of eggs beaten stiff,
+turn into a pudding dish, bake twenty-five minutes and serve
+immediately.
+
+
+CHEESE STRAWS.
+
+Take two ounces of flour and three ounces of Parmesan cheese grated (it
+is better to buy the cheese by the pound and have it grated at home),
+and two ounces of butter. Rub the butter into the flour, add the cheese
+and a little salt and cayenne pepper, and make into a paste with the
+yolk of an egg; roll the paste out in a sheet about an eighth of an inch
+thick and five inches wide and cut in narrow strips; bake in a hot oven
+about ten minutes.
+
+
+PATE A CHOU FOR SOUPS.
+
+Put a gill of milk and an ounce of butter into a saucepan over the fire;
+when it comes to the boiling point add two ounces of sifted flour; stir
+with a wooden spoon until thick and smooth, then add two eggs, one at a
+time, beating briskly; remove from the fire and spread out thin, cut in
+pieces, the size of a small bean, put them in a sieve, dredge with
+flour, shake it well and fry in boiling fat until a nice brown. Add to
+the soup after it is in the tureen.
+
+
+A FILLING FOR PATTIES.
+
+Break two eggs in a bowl, add a little salt and white pepper, a few
+drops of onion juice and four tablespoonfuls of cream, beat slightly;
+turn into a buttered tin cup, stand in a saucepan with a little boiling
+water in it on the stove, cover and cook until stiff--about three or
+four minutes--remove from the fire, turn out of the cup. When ready to
+use cut in half-inch slices and then into stars or any fancy shape
+preferred, or into dice. Make a cream sauce thicker than for other uses,
+that it may not run through the pastry; put them in the sauce, bring to
+the boiling point and fill the patties just as they are to be served.
+
+
+GRUEL OF KERNEL FLOUR OR MIDDLINGS.
+
+Put a pint of boiling water in a saucepan over the fire; mix two heaping
+teaspoonfuls of the flour with a little cold water and stir into the
+boiling water. Let it boil twenty minutes, add a little cream to it and
+salt. Very nutritious.
+
+
+KOUMYSS.
+
+Dissolve a third of a cake of compressed yeast in a little tepid water;
+take a quart of milk, fresh from the cow, or warmed to blood heat, and
+add to it a tablespoonful of sugar and the dissolved yeast. Put the
+mixture immediately in beer bottles with patent stoppers, filling to the
+neck, and let them stand for twelve hours where bread would be set to
+rise--that is, in a temperature of 68 or 70 degrees--then stand the
+bottles upside down on ice until wanted.
+
+
+HOME-MADE BAKING POWDER.
+
+Procure from a reliable druggist one-half pound of the best bicarbonate
+of soda, one pound of cream of tartar and one-half pound of Kingsford's
+cornstarch. Mix thoroughly and sift three times, put up in small tins.
+The best baking powder.
+
+
+VANILLA EXTRACT.
+
+One ounce of Mexican vanilla bean, two ounces of loaf sugar, eight
+ounces of French rose water, twenty-four ounces of alcohol 95 per cent.
+Cut up the bean and pound with the sugar in a mortar, sift and pound
+again until all is a fine powder. Mix the alcohol and rose water; put
+the vanilla in a paper filter, pour over it a little of the liquid at a
+time until all is used; filter again if not all is dissolved. Paper
+filters may be obtained at any of the large drug stores. The extract may
+be darkened by using a little caramel.
+
+
+VANILLA SUGAR.
+
+Half a pound of loaf sugar, half an ounce of Mexican vanilla beans. Cut
+the beans very fine, pound in a mortar with the sugar; sift and pound
+again until all is fine. Bottle and cork tight and keep in a dark
+place.
+
+
+SPINACH FOR COLORING.
+
+Pound some spinach in a mortar, adding a little water; squeeze through a
+cheese cloth, put in a saucepan over the fire, bring to a boil; when it
+curdles remove from the stove. Strain through a very fine sieve; what
+remains on the under part of the sieve is the coloring. It is used for
+coloring pistache ice cream, jellies, etc.
+
+
+TOMATO PASTE FOR SANDWICHES.
+
+Skin and cut small three large tomatoes, cook until tender and press
+through a sieve fine enough to retain the seeds; return to the fire, add
+two ounces of butter, two ounces of grated bread crumbs and two ounces
+of grated Parmesan cheese. When it boils stir a beaten egg quickly into
+it, remove at once from the fire. It must not boil after the egg is
+added, as it will curdle. Turn the mixture into a bowl and when cold, if
+it is not for immediate use, cover with melted butter.
+
+
+CHEESE PASTE FOR SANDWICHES.
+
+Boil two eggs hard, separate the yolks from the whites, mash the yolks
+smooth and chop the whites very fine; mix and put through a vegetable
+press, then add butter the size of a small egg and three heaping
+tablespoonfuls of grated American cheese. Beat together until it is a
+fine, smooth paste. If not salt enough add a little, and also dry
+mustard, if liked.
+
+
+
+
+Miscellaneous Recipes.
+
+
+TOOTH POWDER.
+
+Precipitated chalk, seven ounces; Florentine orris, four ounces;
+bicarbonate of soda, three ounces; powdered white Castile soap, two
+ounces; thirty drops each of oil of wintergreen and sassafras. Sift all
+together and keep in a glass jar or tin box. A very valuable recipe for
+hardening the teeth.
+
+
+JAPANESE CREAM.
+
+Four ounces of ammonia, four ounces of white Castile soap cut fine, two
+ounces of alcohol, two ounces of Price's glycerine and two ounces of
+ether. Put the soap in one quart of water over the fire; when dissolved
+add four quarts of water; when cold add the other ingredients, bottle
+and cork tight. It will keep indefinitely. It should be made of soft
+water or rain water. To wash woolens, flannels, etc., take a teacup of
+the liquid to a pail of lukewarm water, and rinse in another pail of
+water with half a cup of the cream. Iron while damp on the wrong side.
+For removing grass stains, paint, etc, use half water and half cream.
+
+
+ORANGE FLOWER LOTION FOR THE COMPLEXION.
+
+Dissolve a slightly heaping tablespoonful of Epsom salts in a pint of
+imported orange flower water (Chiris de Grasse), and add to it one
+tablespoonful of witch hazel. Apply with a soft linen cloth. Very
+refreshing in warm weather and an excellent remedy for oiliness of the
+skin.
+
+
+BAY RUM.
+
+Three-quarters of an ounce of oil of bay, one ounce of loaf sugar, one
+pint of alcohol, 95 per cent., two quarts of new New England rum and
+three pints of rectified spirits, 60 per cent. Roll the sugar until fine
+and beat into the oil of bay, add the alcohol, then the New England rum
+and spirits. Let it stand for several days in a demijohn, shaking
+occasionally; then filter through blotting paper. The filters may be
+purchased at a druggist's. Care should be taken to buy the oil at a
+reliable place.
+
+
+FINE LAVENDER WATER.
+
+Two ounces finest oil of lavender, one ounce essence of musk, one-half
+ounce essence of ambergris, one-half ounce oil of bergamot and one-half
+gallon of rectified spirits. Mix the ingredients, keep in a demijohn for
+several days, shaking occasionally. Then filter and bottle.
+
+
+GOOD HARD SOAP.
+
+Five pounds of grease, one quart and one cup of cold water, one can of
+potash, one heaping tablespoonful of borax, two tablespoonfuls of
+ammonia. Dissolve the potash in the water, then add the borax and
+ammonia and stir in the lukewarm grease slowly and continue to stir
+until it becomes as thick as thick honey; then pour into a pan to
+harden. When firm cut into cakes. Grease that is no longer fit to fry in
+is used for this soap. Strain it carefully that no particles of food are
+left in it. It makes no difference how brown the grease is, the soap
+will become white and float in water. It should be kept a month before
+using.
+
+
+POLISH FOR HARD OR STAINED WOOD FLOORS.
+
+Eight ounces of yellow beeswax, two quarts of spirits of turpentine, one
+quart of Venetian turpentine. Cut the wax in small pieces and pour the
+spirits over it--it will soon dissolve; then bottle. Apply with a
+flannel or soft cloth. It keeps the floors in excellent order.
+
+
+
+
+CONTENTS.
+
+
+    BREADS, ROLLS, Etc.
+
+                                                  PAGE
+
+    Biscuits, Beaten, No. 1                         13
+       "        "      "  2                         13
+       "      Baking Powder                         13
+       "      Cream                                 13
+    Rolls, French                                   14
+      "    Windsor                                  14
+      "    Elizabetti's                             15
+      "    Rye Flour                                15
+      "    Gluten                                   15
+      "    Parker House                             15
+    Boston Brown Bread                              16
+      "      "     "   with Raisins                 16
+      "      "     "   Stewed                       16
+    Graham Bread                                    17
+    Rye Bread                                       17
+    Quick White Bread                               17
+    Date Bread                                      17
+    Coffee Bread, No. 1                             18
+      "      "     "  2                             18
+    Norwegian Rolls and Zwieback                    18
+    Rice Muffins                                    19
+    Laplands                                        19
+    English Muffins                                 19
+    Graham Popovers                                 20
+      "    Gems                                     20
+    Gems of Kernel (Middlings) and White Flour      20
+     "   "  Rye Meal                                20
+    Corn Batter Bread                               21
+     "   Bread                                      21
+     "   Griddle Cakes                              21
+    White Bread Griddle Cakes                       22
+    Boston Brown Bread Griddle Cakes                22
+    Waffles                                         22
+    Rolls, Epicurean                                22
+    Bread from Rummer Flour                         23
+    Biscuits of Kernel or Graham Flour              23
+
+
+    EGGS.
+
+    Eggs, to soft boil                              24
+      "   "  hard boil                              24
+      "   a la Creme                                24
+      "   au Gratin                                 24
+      "   Nun's Toast                               25
+      "   a la Maitre d'Hotel                       25
+      "   Timbales of                               25
+      "   Stuffed with Mushrooms                    26
+      "   with Cream                                26
+      "   Curried                                   26
+      "   Stuffed                                   27
+      "      "    and Fried                         27
+      "   Fricasseed                                27
+      "   Chops                                     28
+    Omelet, Plain                                   28
+       "    with Cheese                             28
+       "     "   Mushrooms                          28
+       "     "   Tomatoes                           29
+    Eggs, Poached with Tomato Catsup                29
+      "      "    in Cream                          29
+      "      "    in Tomatoes                       29
+      "   in a Brown Sauce                          30
+
+
+    SOUPS.
+
+    Cream of Jerusalem Artichokes                   31
+      "   "  Asparagus                              31
+      "   "  Lima Beans                             32
+      "   "  Cauliflower                            32
+      "   "  Celery                                 33
+      "   "  Chestnuts                              33
+      "   "  Cucumbers                              33
+      "   "  Summer Squash                          34
+      "   "  Lettuce                                34
+      "   "  Mushrooms                              35
+      "   "  Green Peas                             35
+      "   "  Rice                                   36
+      "   "  Spinach                                36
+    Carrot                                          37
+    Celeriac                                        37
+    Mock Clam                                       37
+    Corn and Tomato                                 38
+    Crecy                                           38
+    Curry                                           38
+    Mock Fish                                       39
+    Norwegian Sweet                                 40
+    Onion                                           40
+    Green Pea, No. 1                                41
+      "    "    "  2                                41
+    Potato                                          41
+    Puree of Vegetables                             42
+      "   "  Turnips                                42
+    Vegetable                                       42
+    Tomato                                          43
+    Barley                                          43
+    Black Bean, with Mock Meat Balls                44
+
+
+    ENTREES.
+
+    Egg Border, with Rice and Curry Sauce           45
+    Rice Border, with Vegetables or hard-boiled
+      Eggs in Cream Sauce                           45
+    Mock Chicken, a Timbale of, with Sauce          45
+    Spaghettina, a Mould of                         46
+    Spinach, a Border Mould of, with Filling        47
+    Mock Codfish Balls                              48
+     "   Fish Balls, in Curry or Cream Sauce        48
+     "   Fish, (a Norwegian Dish)                   49
+     "   Meat                                       49
+    Spaghettina Chops                               50
+    Tomato Chops                                    50
+    Fried Bread, a Savory                           51
+    Mock Fish Chops                                 51
+    Spaghettina, Fricassee of                       52
+    Mushrooms, en Coquille                          52
+    Egg Plant, a Ragout of                          52
+    Patties of Puff Paste                           53
+    Rice, a Savory of (Mexican Dish)                54
+    Asparagus, a Ragout of, with Mock Meat Balls    54
+    Rice, Curried, Croquettes of                    55
+    Mock Fish Croquettes                            55
+    Walnut Croquettes                               55
+    Mushrooms, a Ragout of                          56
+    Mock Chicken Croquettes                         56
+
+
+    VEGETABLES.
+
+    Potatoes, to Boil                               57
+        "     Baked                                 57
+        "     Mashed                                58
+        "     New, with Cream Sauce                 58
+        "     Broiled                               58
+        "     a la Creme au Gratin                  58
+        "     Stuffed                               58
+        "     Fricasseed                            59
+        "     a la Duchesse                         59
+        "     Saratoga Chips                        59
+        "     French Fried                          60
+        "     a la Maitre d'Hotel                   60
+        "     Lyonnaise                             60
+        "     a la Parisienne                       60
+        "     Creamed and Browned                   60
+        "     Puff                                  61
+        "     White, Croquettes                     61
+        "     Papa                                  61
+        "     Sweet, Fried Raw                      62
+        "       "      "   Cooked                   62
+        "       "    Mashed and Browned             62
+        "       "    Croquettes                     62
+    Brussels Sprouts                                63
+    Okra and Tomatoes                               63
+    Beets                                           63
+    Peas, Puree of                                  63
+    Beans, Lima, Puree of                           64
+    Cucumbers, Puree of                             64
+        "      Stuffed                              64
+        "      Stuffed with Mushrooms               65
+    Egg Plant, Escalloped                           65
+     "    "    Stuffed                              66
+    Corn, Green, Cakes of                           67
+      "   Pudding                                   67
+      "   Green, Mock Oysters of                    67
+      "   Boiled on the Cob                         67
+      "   Curry of                                  68
+    Celeriac and Salsify, Croquettes of             68
+    Indian Curry of Vegetables                      68
+    Kohlrabi                                        69
+    Beans, Marrowfat, Baked                         69
+      "    Bayo, No. 1                              70
+      "      "    "  2                              70
+    Emparadas                                       70
+    Frijoles Fritos                                 71
+    Mushrooms, Broiled                              71
+        "      on Toast                             71
+        "      Stewed in Cream Sauce                72
+    Tomatoes Stuffed with Mushrooms, No. 1          72
+       "        "     "       "       "  2          72
+    Escalloped Tomatoes                             73
+    Tomatoes with Egg                               73
+    French Carrots in Brown Sauce                   73
+      "       "    and Peas                         73
+    Spinach Pudding                                 74
+       "    Balls                                   74
+    Tomatoes and Mushrooms                          75
+    Rice, to Boil Plain                             75
+    Cauliflower with Drawn Butter                   75
+    Escalloped Cauliflower                          76
+        "      Spaghettina                          76
+    Chestnuts, Puree of                             76
+    Beans, Dried White, Puree of                    77
+    Squash Pudding                                  77
+      "    Fritters                                 77
+    Summer Squash                                   77
+    Rice Croquettes                                 78
+    Celeriac, Fricassee of                          78
+    Turnip, Yellow, Ragout of                       78
+    Tomatoes Stuffed with Cheese                    79
+    Artichokes, Jerusalem                           79
+    Asparagus                                       79
+    Pointes d'Asperges                              79
+    Cabbage, Purple, with Chestnuts                 80
+    Parsnips, Croquettes, with Walnuts              80
+        "     Fried                                 81
+    Parsnip Fritters                                81
+    Beans, String, to cook                          81
+    Onions, Spanish, Stuffed                        81
+    Celeriac Stuffed with Spanish Sauce             82
+    Cabbage, Spring, Stewed                         83
+       "        "    in Cream Sauce                 83
+    Turnips,    "         "     "                   83
+    White Bread Balls                               84
+    Noodles                                         84
+       "    a la Ferrari                            84
+    Gnocchi a la Romaine                            85
+
+
+    SALADS.
+
+    Mayonnaise Dressing, for Salads                 86
+    Cream          "      "    "                    86
+    French         "      "    "                    87
+    Tomato Ice Salad                                87
+    Tomato Jelly Salad                              87
+    Spaghettina and Celery Salad                    88
+    Salad of Fairy Rings and Puff Ball Mushrooms    88
+    Salad of Fresh Fruit                            88
+    Cucumber Jelly                                  88
+    Walnut and Celery Salad                         89
+    Pineapple and Celery Salad                      89
+    Fruit Salad                                     90
+    Potato Salad                                    90
+    Tomatoes Stuffed with Celery                    90
+    Celeriac and Lettuce Salad                      91
+    Raw Jerusalem Artichokes and Lettuce Salad      91
+    Salad a la Macedoine                            91
+    Asparagus Salad                                 91
+    Cucumber Salad                                  91
+    Cold Slaw                                       92
+    Tomato Salad                                    92
+    Endive                                          92
+    Egg Salad                                       92
+
+
+    FRUIT DESSERTS.
+
+    Apple Betty                                     93
+      "   Charlotte                                 93
+      "   Croquettes                                93
+      "   Stewed Whole                              94
+      "   Souffle                                   94
+      "   Custard, No. 1                            95
+      "      "      "  2                            95
+      "   Baked Dumplings of                        95
+      "   Float                                     96
+      "   Fried                                     96
+      "   Marmalade                                 96
+      "   Meringue                                  96
+      "   Pudding, No. 1                            97
+      "      "      "  2                            97
+      "   Stewed in Butter                          97
+    Apples, To Steam                                98
+       "    Scalloped                               98
+    Banana Fritters                                 98
+    Cherry Cake (a Bavarian recipe)                 99
+    Cranberry Bavarian Cream                        99
+    Fresh Fruit, A Mould of                        100
+    Mixed Fruit, A Dessert of                      100
+    Gooseberry Pudding                             100
+    Pineapple Meringue                             101
+    Prune Souffle                                  101
+    Prunes, A Mould of                             101
+    Dried Figs, Stewed                             102
+    Rhubarb Meringue                               102
+       "    Scalloped                              102
+    Rice and Date Pudding                          103
+     "    "  Fig     "                             103
+     "    "  Raisin  "                             103
+     "    "  Prune   "                             103
+     "   Flour Pudding                             103
+     "   Souffle                                   104
+     "   Pudding, No. 1                            104
+     "      "      "  2                            105
+     "   Omelet Souffle                            105
+    Strawberry Shortcake, No. 1                    105
+        "          "       "  2                    106
+    Strawberries in Ladies' Locks                  106
+         "       Scalloped                         106
+    Currant Pudding                                107
+    Stewed Dates                                   107
+    Stuffed Dates                                  107
+    Tapioca and Apple Pudding                      107
+       "     "  Strawberry Jelly                   108
+       "     "  Raspberry    "                     108
+       "     "  Currant      "                     108
+    Pearl Sago and Fruit Jellies                   108
+
+
+    DESSERTS. PUDDINGS.
+
+    Bread and Butter Pudding, No. 1                108
+      "    "    "       "      "  2                109
+      "   Custard                                  109
+    Fried Bread                                    109
+    Chocolate Cream                                110
+        "     Custard                              110
+        "     Pudding                              111
+    Cottage Pudding                                111
+    Caramel Custard, Baked                         111
+    Soft-boiled Custard                            112
+    A Simple Dessert                               112
+    Ginger Cream                                   113
+    Graham Pudding                                 113
+    Nalesneky (a Russian recipe)                   113
+    Noodle Pudding                                 114
+    Paradise Pudding                               114
+    Princess Pudding                               114
+    English Plum Pudding                           115
+    Sago Souffle                                   115
+    Semoulina Pudding                              116
+    Serniky (a Russian recipe)                     116
+    Steamed Pudding                                116
+    Sponge Cake Meringue                           117
+    Stale Cake Pudding                             117
+    Baked Tapioca Pudding                          118
+    Tapioca Cream                                  118
+    Steamed Rice                                   118
+    Rice Cake                                      118
+    Brown Bread Pudding                            119
+
+
+    ICE CREAMS AND WATER ICES.
+
+    Vanilla Ice Cream                              120
+    Coffee Ice Cream                               120
+    Strawberry Ice Cream                           120
+    Raspberry   "    "                             120
+    Walnut      "    "                             120
+    Orange      "    "                             121
+    Strawberry Water Ice                           121
+    White Currant "   "                            121
+    Pineapple     "   "                            121
+    Lemon         "   "                            121
+    Raspberry     "   "                            121
+    Frozen Pudding                                 122
+    Windsor Rock Punch                             122
+
+
+    CAKES.
+
+    Cake Making                                    123
+    Angel Cake                                     123
+    Berlinerkrands                                 124
+    Blueberry Cake                                 124
+    Cinnamon Cake                                  124
+    Cream Puffs                                    124
+    Lady Cake                                      125
+    Honey Cake (a Norwegian recipe)                125
+    Simple Fruit Cake                              125
+    Bavarian Cake                                  126
+    Pound Cake                                     126
+    Sponge Cake, No. 1                             126
+      "      "    "  2                             127
+    Corn Sponge Cake (a Spanish recipe)            127
+    Spiced Gingerbread                             127
+    Cream       "                                  128
+    Ginger Sponge Cake                             128
+    Soft Gingerbread                               128
+    Ginger Cakes                                   129
+      "    Snaps, No. 1                            129
+      "      "     "  2                            129
+    Hard Gingerbread                               129
+    Brandy Snaps                                   130
+    Pepper Nuts, No. 1                             130
+      "      "    "  2                             130
+    Tea Cakes                                      130
+    Fig Cake                                       131
+    Ginger Layer Cake                              131
+    Orange Cake                                    132
+    Pineapple Cake                                 132
+    Chocolate Layer Cake                           133
+    Poor Man's Cake (a Norwegian recipe)           133
+    Venison Cakes (a Norwegian recipe)             133
+    Seed Cakes                                     134
+    Drop   "                                       134
+    Lebkuchen                                      134
+    Macaroons (a Bavarian recipe)                  135
+    Chocolate Macaroons (a Bavarian recipe)        135
+    Soda Cakes                                     135
+    Walnut Wafers                                  136
+    Jode Cakes                                     136
+    Frosting                                       136
+    Boiled Icing                                   136
+
+
+    PIES.
+
+    Plain Pastry                                   137
+    Puff Paste                                     137
+    One Squash or Pumpkin Pie, To Make             138
+    Sweet Rissoles                                 138
+    Richmond Maids of Honor                        138
+    Cheese Cakes                                   139
+    Cocoanut Pie                                   139
+    Lemon Pie                                      139
+    Mince Meat                                     140
+
+
+    CANDIES.
+
+    Chocolate Caramels, No. 1                      141
+        "         "      "  2                      141
+        "         "      "  3                      141
+        "     Cream Peppermints                    141
+    Candy, To Pull                                 142
+    Chestnuts, Glace                               142
+    Cocoanut Cakes                                 143
+    Hoarhound Candy                                143
+    Marshmallows                                   143
+    Nougat                                         144
+    Panoche (a Spanish recipe)                     144
+    Peppermint Drops                               144
+    Pralines                                       144
+    Vassar Fudge                                   145
+
+
+    PRESERVES.
+
+    Mixed Fruits                                   146
+    Red Currant Jam                                146
+     "     "    Jelly                              146
+     "     "    Syrup                              147
+    Black  "      "                                147
+    Cranberry Jam                                  147
+    Gooseberry Jelly                               147
+        "      Jam                                 148
+    Grape Jam                                      148
+    Pineapple Jam                                  148
+    Raspberry or Strawberry Jam                    148
+    Orange Marmalade                               148
+    Pumpkin Chips                                  149
+
+
+    PICKLES, SAUCES, Etc.
+
+    Ripe Cucumber Pickle                           150
+    Sweet Pickled Peaches                          150
+      "      "    Plums                            150
+    Spiced Currants                                150
+    Chili Sauce                                    151
+      "   Pepper Sauce                             151
+    Mustard Pickles                                151
+    Ripe Tomato Pickle                             152
+    Green  "      "                                152
+    Gooseberry Catsup                              153
+    Raspberry Vinegar                              153
+
+
+    SWEET SAUCES.
+
+    Fruit Sauce                                    154
+    Fresh Fruit Sauce                              154
+    Orange Sauce                                   154
+    Banana   "                                     154
+    Foaming  "                                     154
+    Hard     "                                     155
+    Southern "                                     155
+    Vanilla  "                                     155
+    Sauce for Noodle Pudding                       155
+    Maple Syrup Sauce                              155
+
+
+    SAVORY SAUCES.
+
+    Vegetable Stock for Sauces                     156
+    Coloring for Sauces, Soups, etc.               156
+    Olive Sauce                                    156
+    Sauce Hollandaise                              157
+    Drawn Butter or Cream Sauce                    157
+    Curry Sauce                                    157
+    Cheese  "                                      157
+    Tomato  "                                      158
+    Sauce Tartare                                  158
+    Sauce Piquante                                 158
+
+
+    SANDWICHES.
+
+    Cheese Sandwiches                              159
+    Celery     "                                   159
+    Nut and Cream Cheese Sandwiches                159
+     "  Sandwiches                                 160
+    Whole Wheat Bread and Peanut Sandwiches        160
+    Olive Sandwiches                               160
+
+
+    SUNDRIES.
+
+    Crackers and Cheese, Toasted                   161
+       "     with Cream Cheese and Guava Jelly     161
+    Welsh Rarebit                                  161
+    Cheese Souffle                                 161
+      "    Straws                                  161
+    Pate a Chou, for Soups                         162
+    A Filling for Patties                          162
+    Gruel of Kernel Flour or Middlings             162
+    Koumyss                                        163
+    Home-made Baking Powder                        163
+    Vanilla Extract                                163
+       "    Sugar                                  163
+    Spinach, for Coloring                          164
+    Tomato Paste, for Sandwiches                   164
+    Cheese   "     "      "                        164
+
+
+    MISCELLANEOUS RECIPES.
+
+    Tooth Powder                                   165
+    Japanese Cream                                 165
+    Orange Flower Lotion, for the Complexion       165
+    Bay Rum                                        165
+    Fine Lavender Water                            166
+    Good Hard Soap                                 166
+    Polish for Hard or Stained Wood Floors         166
+
+
+
+
+[ Transcriber's Note:
+
+  The following is a list of corrections made to the original. The first
+  line is the original line, the second the corrected one.
+
+curacoa, and beat until light and foaming.
+curacao, and beat until light and foaming.
+
+    Salad a la Macedoine                            91
+    Salad a la Macedoine                            91
+
+    Nalesneky (a Russian recipe.)                  113
+    Nalesneky (a Russian recipe)                   113
+]
+
+
+
+
+
+End of the Project Gutenberg EBook of The Golden Age Cook Book, by
+Henrietta Latham Dwight
+
+*** END OF THIS PROJECT GUTENBERG EBOOK THE GOLDEN AGE COOK BOOK ***
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