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diff --git a/26209-h/26209-h.htm b/26209-h/26209-h.htm new file mode 100644 index 0000000..2b80ae3 --- /dev/null +++ b/26209-h/26209-h.htm @@ -0,0 +1,10381 @@ +<!DOCTYPE html PUBLIC "-//W3C//DTD XHTML 1.0 Strict//EN" + "http://www.w3.org/TR/xhtml1/DTD/xhtml1-strict.dtd"> + +<html xmlns="http://www.w3.org/1999/xhtml" lang="en" xml:lang="en"> + <head> + <meta http-equiv="Content-Type" content="text/html;charset=iso-8859-1" /> + <title>The Project Gutenberg eBook of The Golden Age Cook Book, by Henrietta Latham Dwight</title> + <style type="text/css"> +/*<![CDATA[ XML blockout */ +<!-- + body { margin-left: 15%; margin-right: 15%; } + + p { margin-top: .75em; + text-align: justify; + margin-bottom: .75em; + text-indent: 2em; + } + + #tnote p, + .front-matter p, + p.no-indent { text-indent: 0em; } + + h1, h2, h3 { text-align: center; + clear: both; + } + h2 { margin: 0em 0em 1.5em 0em; } + h3 { margin: 0em 0em 0.75em 0em; font-size: medium; } + + .new-h2 { margin-top: 6em; } + .new-h3 { margin-top: 3em; } + + .smcap { font-variant: small-caps; } + + .center { text-align: center; } + .right { text-align: right; } + + .figcenter { margin: 2em auto; } + + .pagenum { position: absolute; + display: inline; + right: 8%; + font-size: x-small; + text-align: right; + color: #808080; + font-style: normal; + border: 1px solid silver; + padding: 1px 4px 1px 4px; + font-variant: normal; + font-weight: normal; + text-decoration: none; + text-indent: 0em; + } + + table.food { margin: 0em auto 2em auto; border-collapse: collapse; } + table.food caption { margin: 0em; padding-bottom: 0.5em; width: 100%; text-align: center; } + table.food th { text-align: center; padding: 2px 6px; border-left: 1px solid black; border-bottom: 1px solid black; border-top: 3px double black; } + table.food td { text-align: center; padding: 2px; border-left: 1px solid black; } + table.food td.name { text-align: left; border-left: none; padding-right: 1em; } + table.food td.last { border-bottom: 1px solid black; } + + .intro p { font-size: smaller; margin-top: 0.3em; margin-bottom: 0.3em; } + + .dropcap:first-letter { font-size: 2.5em; float: left; margin: -0.1em 0.2em 0em 0em; } + + .footnotes { border: 1px dashed #808080; margin: 4em auto 120px auto; padding: 0.75em 0.5em; } + .footnote { margin-left: 5%; margin-right: 5%; } + .footnote p { text-indent: 0em; } + .footnote .label, + .fnanchor { vertical-align: super; text-decoration: none; font-size: x-small; font-weight: normal; } + + .poem { margin: 2em auto; font-size: smaller; } + .poem span.i0 { display: block; padding-left: 3em; text-indent: -3em;} + .poem span.i1 { display: block; margin-left: 0.5em; padding-left: 3em; text-indent: -3em;} + + .contents { width: 80%; margin: auto; } + .contents td { border-bottom: 1px dashed silver; } + .contents td.page { text-align: right; } + .contents td.page a { text-decoration: none; } + + #tnote { width: 30em; + border: 1px dashed #808080; + background-color: #f6f6f6; + text-align: justify; + padding: 0.5em; + margin: 120px auto 120px auto; + } +// --> +/* XML end ]]>*/ + </style> + </head> +<body> + + +<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 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">“Life” 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"> </div> +<h2>Dedication.</h2> + +<p class="center">TO ALL WHO ARE STRIVING TO FOLLOW THE GOLDEN<br/> +RULE, “TO DO UNTO OTHERS AS THEY WOULD<br/> +HAVE OTHERS DO UNTO THEM,” 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>—Genesis i., 29, 30.</p> + +<p><i>Thou shalt not kill.</i>—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>—Ecclesiastes iii., 19, 20, 21.</p> + +<p><i>He that killeth an ox is as if he slew a man.</i>—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>—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 “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—</p> + +<div class="poem" style="width: 26em;"><div class="stanza"> +<span class="i0">“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.”<br /></span> +</div></div> + +<p>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:</p> + +<p>“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 +<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: ‘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. <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—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>“If I may not appeal to you in the name of the animals—if +under mistaken views you regard animals as not sharing <i>your +kind of life</i>—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—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.”</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.: “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.”</p> + +<p>Sylvester Graham, M. D.: “Comparative anatomy proves +that man is naturally a frugivorous animal, formed to subsist +upon fruits, seeds, and farinaceous vegetables.”</p> + +<p>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.”</p> + +<p>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.”</p> + +<p>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.”</p> + +<p>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 +<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.”</p> + +<p>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:</p> + +<p>“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.”</p> + +<p>There is no question of the great economy of vegetarianism. +Dr. Alcott, in “Arguments for Vegetarianism,” says:</p> + +<p>“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!”</p> + +<div class="poem" style="width: 49em;"><div class="stanza"> +<span class="i0">“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; . . . .<br /></span> +<span class="i0">But let your mouths be empty of blood, and satisfied with pure and natural repasts.”<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;"> </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>. . . . .</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>. . . . .</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>. . . . .</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;"> </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>. . . . .</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>. . . . .</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>. . . . .</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>. . . . .</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>. . . . .</td> + <td>(?) .7</td> + <td>93.1</td> +</tr> +<tr> + <td class="name">Arrowroot</td> + <td>82.0</td> + <td>. . . . .</td> + <td>. . . . .</td> + <td>. . . . .</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>. . . . .</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>. . . . .</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>. . . . .</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>. . . . .</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>. . . . .</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 “The Perfect Way in Diet.”</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">“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.”<br /></span> +</div><div class="right" style="padding-right: 2em;">—<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.—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.—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,—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.—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.—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,—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 À LA CRÊME.</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 À LA MAÎTRE D'HÔTEL.</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—for about +twenty minutes—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—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—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 +<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—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.</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—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.</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 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 +<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 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.</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 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.</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 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.</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 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.</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 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.</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 purée, 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 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.</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 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 +<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 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.</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 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.</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 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.</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 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.</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—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 CRÉCY.</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 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.</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 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.</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.—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 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.</p> + + +<div class="new-h3"></div> +<h3><a name="SOUP_OF_GREEN_PEAS-2">SOUP OF GREEN PEAS.—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">PURÉE 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">PURÉE 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 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.</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 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.</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>Entrées.</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—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—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.</p> + +<p><span class="smcap">Sauce.</span>—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—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.</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—about three or four minutes<span class="pagenum"><a name="Page_48">48</a></span>— +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—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 +<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—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—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.</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—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 +<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>—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—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—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—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.</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—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.</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 à 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 À LA CRÊME 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 À 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—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>—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 À LA MAÎTRE D'HÔTEL.</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 À 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—when they are a nice brown they are done—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—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.</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—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.</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">PURÉE 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 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.</p> + + +<div class="new-h3"></div> +<h3><a name="PUREE_OF_LIMA_BEANS">PURÉE 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">PURÉE 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 +purée 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—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.</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—about +three-quarters of an hour—and serve with a brown +sauce made as follows:</p> + +<p><span class="smcap">The Sauce.</span>—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>—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—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.</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—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—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.—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.—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—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.</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 +entrée, if preferred.</p> + + +<div class="new-h3"></div> +<h3><a name="TOMATOES_STUFFED_WITH_MUSHROOMS-1">TOMATOES STUFFED WITH MUSHROOMS.—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.—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—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 +<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>—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 PURÉE.</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">PURÉE 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—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—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—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.</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—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.</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 À 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 À 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—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.</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—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.</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—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.</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;—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 À LA MACÉDOINE.</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—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 SOUFFLÉ.</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.—No. 1.</a></h3> + +<p>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.</p> + + +<div class="new-h3"></div> +<h3><a name="APPLE_CUSTARD-2">APPLE CUSTARD.—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 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.</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—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—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 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.</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—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.</p> + + +<div class="new-h3"></div> +<h3><a name="APPLE_PUDDING-1">APPLE PUDDING.—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.—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 +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.</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—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—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—do not pile up—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>—a tablespoonful +to a quart of the purée—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 SOUFFLÉ.</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 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.</p> + + +<div class="new-h3"></div> +<h3><a name="PRUNE_MOULD">PRUNE MOULD.</a></h3> + +<p>Prepare a <a href="#PRUNE_SOUFFLE">prune purée</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 +purée, 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 SOUFFLÉ 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 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.</p> + + +<div class="new-h3"></div> +<h3><a name="RICE_PUDDING-1">RICE PUDDING.—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.—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 SOUFFLÉ.</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—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.—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.—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—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.</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—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—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.—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.—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—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—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—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.</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—the longer the better.</p> + + +<div class="new-h3"></div> +<h3><a name="SAGO_SOUFFLE">SAGO SOUFFLÉ.</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—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.</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 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.</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 purées 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—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.</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—not close together—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>—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.</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.—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.—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—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.—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.—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.—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—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>—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>—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.</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>—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>—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—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.</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—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>—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 +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.</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—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.—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.—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—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 GLACÉ.</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—it should be like a cream wafer—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—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.</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="curaçoa">curaçao</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—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—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.</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 SOUFFLÉ.</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">PÂTE À 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—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.</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—that +is, in a temperature of 68 or 70 degrees—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—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>ENTRÉES.</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> + + + + + +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-h.htm or 26209-h.zip ***** +This and all associated files of various formats will be found in: + http://www.gutenberg.org/2/6/2/0/26209/ + +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) + + +Updated editions will replace the previous one--the old editions +will be renamed. + +Creating the works from public domain print editions means that no +one owns a United States copyright in these works, so the Foundation +(and you!) can copy and distribute it in the United States without +permission and without paying copyright royalties. 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