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diff --git a/26209.txt b/26209.txt new file mode 100644 index 0000000..1afb13f --- /dev/null +++ b/26209.txt @@ -0,0 +1,6797 @@ +Project Gutenberg's The Golden Age Cook Book, by Henrietta Latham Dwight + +This eBook is for the use of anyone anywhere at no cost and with +almost no restrictions whatsoever. You may copy it, give it away or +re-use it under the terms of the Project Gutenberg License included +with this eBook or online at www.gutenberg.org + + +Title: The Golden Age Cook Book + +Author: Henrietta Latham Dwight + +Release Date: August 7, 2008 [EBook #26209] + +Language: English + +Character set encoding: ASCII + +*** START OF THIS PROJECT GUTENBERG EBOOK THE GOLDEN AGE COOK BOOK *** + + + + +Produced by Colin Bell, Jana Srna and the Online Distributed +Proofreading Team at http://www.pgdp.net (This file was +produced from images generously made available by The +Internet Archive/Canadian Libraries) + + + + + + + [ Transcriber's Note: + Inconsistent spellings (especially in the table of contents) have + been retained as in the original. Corrections of spelling and + punctuation are listed at the end of this file. + ] + + + + + THE + + GOLDEN AGE + + COOK BOOK. + + + + HENRIETTA LATHAM DWIGHT. + + + + NEW YORK: + THE ALLIANCE PUBLISHING COMPANY, + "LIFE" BUILDING, + 1898. + + + + + Copyrighted, 1898, by + HENRIETTA LATHAM DWIGHT. + + PRESS OF THE PLIMPTON MFG. CO., + HARTFORD, CONN. + + + + + Dedication. + + + TO ALL WHO ARE STRIVING TO FOLLOW THE GOLDEN + RULE, "TO DO UNTO OTHERS AS THEY WOULD + HAVE OTHERS DO UNTO THEM," AND THUS + EXPRESS IN THEIR EVERY-DAY LIFE + THE CHRIST IDEAL WRITTEN + WITHIN, IN THEIR OWN + SOULS, THIS BOOK + IS + + Affectionately Inscribed. + + + + +And God said, Behold, I have given you every herb bearing seed, which is +upon the face of all the earth, and every tree, in the which is the +fruit of a tree yielding seed; to you it shall be for meat. And to every +beast of the earth, and to every fowl of the air, and to every thing +that creepeth upon the earth, wherein there is life, I have given every +green herb for meat: and it was so.--Genesis i., 29, 30. + +Thou shalt not kill.--Exodus xx., 13. + +For that which befalleth the sons of men befalleth beasts; even one +thing befalleth them: as the one dieth, so dieth the other; yea, they +have all one breath; so that a man hath no preeminence above a beast: +for all is vanity. All go unto one place; all are of the dust, and all +turn to dust again. Who knoweth the spirit of man that goeth upward, and +the spirit of the beast that goeth downward to the earth?--Ecclesiastes +iii., 19, 20, 21. + +He that killeth an ox is as if he slew a man.--Isaiah lxvi., 3. + +Then said Daniel to Melzar [the steward], whom the prince of the eunuchs +had set over Daniel, Hananiah, Mishael, and Azariah: Prove thy servants, +I beseech thee, ten days; and let them give us pulse to eat, and water +to drink. Then let our countenances be looked upon before thee, and the +countenance of the children that eat of the portion of the king's meat: +and as thou seest, deal with thy servants. So he consented to them in +this matter, and proved them ten days. And at the end of ten days their +countenances appeared fairer and fatter in flesh than all the children +which did eat the portion of the king's meat.--Daniel i., 11 to 17. + + + + +PREFACE. + + +I send this little book out into the world, first, to aid those who, +having decided to adopt a bloodless diet, are still asking how they can +be nourished without flesh; second, in the hope of gaining something +further to protect "the speechless ones" who, having come down through +the centuries under "the dominion of man," have in their eyes the mute, +appealing look of the helpless and oppressed. Their eloquent silence +should not ask our sympathy and aid in vain; they have a right, as our +humble brothers, to our loving care and protection, and to demand +justice and pity at our hands; and, as a part of the One Life, to-- + + "life, which all can take but none can give; + Life, which all creatures love and strive to keep; + Wonderful, dear, and pleasant unto each, + Even to the meanest; yea, a boon to all + Where pity is, for pity makes the world + Soft to the weak and noble for the strong. + Unto the dumb lips of the flock he lent + Sad, pleading words, showing how man, who prays + For mercy to the gods, is merciless, + Being as god to those; albeit all life + Is linked and kin, and what we slay have given + Meek tribute of their milk and wool, and set + Fast trust upon the hands which murder them." + +If the cruelty and injustice to animals are nothing to us, we have still +another argument to offer--the brutalization of the men who slaughter +that we may eat flesh. Mrs. Besant, in "Why I Am a Food Reformer," says: + +"Lately I have been in the city of Chicago--one of the greatest +slaughter-houses of the world--where the slaughter-men, who are employed +from early morn till late at night in the killing of thousands of these +hapless creatures, are made a class _practically apart from their +fellow-men_; they are marked out by the police _as the most dangerous +part of the community_; amongst them are committed most crimes of +violence, and the most ready use of the knife is found. One day I was +speaking to an authority on this subject, and I asked him how it was +that he knew so decidedly that most of the murders and the crimes with +the knife were perpetrated by that particular class of men, and his +answer was suggestive, although horrible. He said: 'There is a peculiar +turn of the knife which men learn to use in the slaughter-house, for, as +the living creatures are brought to them by machinery, these men slit +their throats as they pass by. That twist of the wrist is the +characteristic of most crimes with the knife committed amongst our +Chicago population.' That struck me at once as both a horrible and +significant fact. _What right have people to condemn other men to a +trade that makes them so readily take to the knife in anger; which marks +them out as specially brutalized--brutes amongst their fellow-men?_ +Being constantly in the sight and the smell of blood, their whole nature +is coarsened; accustomed to kill thousands of creatures, they lose all +sense of reverence for sentient life, they grow indifferent to the +suffering they continually see around them; accustomed to inflict pain, +they grow callous to the sight of pain; accustomed to kill swiftly, and +sometimes not even waiting until the creature is dead before the skin is +stripped from it, their nerves become coarsened, hardened, and +brutalized, and they are less men as men because they are slaughterers +of animals. _And everyone who eats flesh meat has part in that +brutalization; everyone who uses what they provide is guilty of this +degradation of his fellow-men._ + +"If I may not appeal to you in the name of the animals--if under +mistaken views you regard animals as not sharing _your kind of +life_--then I appeal to you in the name of _human brotherhood_, and +remind you of your duty to your fellow-men, your duty to your nation, +which must be built up partly of the children of those who +slaughter--who physically inherit the very signs of this brutalizing +occupation. I ask you to recognize your duty as men and women who should +_raise_ the Race, not _degrade_ it; who should try to make it _divine_, +not _brutal_; who should try to make it _pure_, not _foul_; and +therefore, in the name of Human Brotherhood, I appeal to you to leave +your own tables free from the stain of blood and your consciences free +from the degradation of your fellow-men." + +That flesh-eating is not necessary to the perfect health of man is +attested by many scientists. The following testimonies from some very +prominent physiologists and anatomists may prove interesting: + +Sir Charles Bell, F. R. S.: "It is, I think, not going too far to say +that every fact connected with the human organization goes to prove that +man was originally formed a frugivorous animal. This opinion is +principally derived from the formation of his teeth and digestive +organs, as well as from the character of his skin and the general +structure of his limbs." + +Sylvester Graham, M. D.: "Comparative anatomy proves that man is +naturally a frugivorous animal, formed to subsist upon fruits, seeds, +and farinaceous vegetables." + +Professor Wm. Lawrence, F. R. S.: "The teeth of man have not the +slightest resemblance to those of carnivorous animals; and, whether we +consider the teeth, jaws, or digestive organs, the human structure +closely resembles that of the frugivorous animals." + +Dr. Jozef Drzewiecki: "There is no doubt that fruit and vegetable food +purifies the blood, while meat inflames and is the source of many +diseases, which are the punishment for breaking the natural law and +command." + +Professor Vogt: "The vegetarian diet is the most beneficial and +agreeable to our organs, as it contains the greatest amount of carbon +hydrates and the best proportion of albumen." + +Sir Henry Thompson, M. D., F. R. C. S.: "It is a vulgar error to regard +meat in any form as necessary to life. All that is necessary to the +human body can be supplied by the vegetable kingdom.... The vegetarian +can extract from his food all the principles necessary for the growth +and support of the body, as well as for the production of heat and +force. It must be admitted as a fact beyond all question that some +persons are stronger and more healthy who live on that food. I know how +much of the prevailing meat diet is not merely a wasteful extravagance, +but a source of serious evil to the consumer." + +The following special cablegram from London to the New York "Sun," July +3d, 1898, contains a practical illustration of the superiority of a +vegetable diet: + +"The vegetarians are making a great ado over the triumph of their theory +in the long-distance test of walking endurance, seventy miles, in +Germany, this week. The twenty-two starters included eight vegetarians. +The distance had to be covered within eighteen hours. The first six to +arrive were vegetarians, the first finishing in 14 1/4 hours, the second +in 14 1/2, the third in 15 1/2, the fourth in 16, the fifth in 16 1/2, and the +sixth in 17 1/2. The last two vegetarians missed their way and walked five +miles more. All reached the goal in splendid condition. Not till one +hour after the last vegetarian did the first meat-eater appear, +completely exhausted. He was the only one. Others dropped off after +thirty-five miles." + +There is no question of the great economy of vegetarianism. Dr. Alcott, +in "Arguments for Vegetarianism," says: + +"Twenty-two acres of land are needed to sustain one man on fresh meat. +Under wheat that land will feed forty-two people; under oats, +eighty-eight; under potatoes, maize, or rice, one hundred and +seventy-six; under the banana, over six thousand. The crowded nations of +the future must abandon flesh-eating for a diet that will feed more than +tenfold people by the same soil, expense and labor. How rich men will be +when they cease to toll for flesh-meat, alcohol, drugs, sickness, and +war!" + + "Suffer the ox to plough, and impute his death to age and Nature's + hand. + Let the sheep continue to yield us sheltering wool, and the goats + the produce of their loaded udders. + Banish from among you nets and snares and painful artifices, + Conspire no longer against the birds, nor scare the meek deer, nor + hide with fraud the crooked hook; .... + But let your mouths be empty of blood, and satisfied with pure and + natural repasts."[1] + + [1] Imputed to Pythagoras. + + + + + COMPARATIVE TABLES + OF + Vegetable and Animal + FOODS. + + + IN 100 PARTS. + +=====================+=============+=================+=========+======== + | Nitrogenous | Hydro-carbonate | Saline | Water. + | Matter. | Matter. | Matter. | +---------------------+-------------+-----------------+---------+-------- + Lean beef | 19.3 | 3.6 | 5.1 | 72.0 +---------------------+-------------+-----------------+---------+-------- + Fat beef | 14.8 | 29.8 | 4.4 | 51.0 +---------------------+-------------+-----------------+---------+-------- + Lean mutton | 18.3 | 4.9 | 4.8 | 72.0 +---------------------+-------------+-----------------+---------+-------- + Fat mutton | 12.4 | 31.1 | 3.5 | 53.0 +---------------------+-------------+-----------------+---------+-------- + Veal | 16.5 | 15.8 | 4.7 | 63.0 +---------------------+-------------+-----------------+---------+-------- + Fat pork | 9.8 | 48.9 | 2.3 | 39.0 +---------------------+-------------+-----------------+---------+-------- + Dried ham | 8.8 | 73.3 | 2.9 | 15.0 +---------------------+-------------+-----------------+---------+-------- + Tripe | 13.2 | 16.4 | 2.4 | 68.0 +---------------------+-------------+-----------------+---------+-------- + White fish | 18.1 | 2.9 | 1.0 | 78.0 +---------------------+-------------+-----------------+---------+-------- + Red fish (salmon) | 16.1 | 5.5 | 1.4 | 77.0 +---------------------+-------------+-----------------+---------+-------- + Oysters | 14.010 | 1.515 | 2.695 | 80.385 +---------------------+-------------+-----------------+---------+-------- + Mussels | 11.72 | 2.42 | 2.73 | 75.74 +---------------------+-------------+-----------------+---------+-------- + White of egg | 20.4 | ..... | 1.6 | 78.0 +---------------------+-------------+-----------------+---------+-------- + Yolk of egg | 16.0 | 30.7 | 1.3 | 52.0 +---------------------+-------------+-----------------+---------+-------- + Cow's milk (lactin) | 4.1 | 3.9 | 0.8 | 86.0 +---------------------+-------------+-----------------+---------+-------- + Cream | 2.7 | 26.7 | 1.8 | 66.0 +---------------------+-------------+-----------------+---------+-------- + Butter | ..... | 83.0 | 2.0 | 15.0 +---------------------+-------------+-----------------+---------+-------- + Gruyere cheese | 31.5 | 24.0 | 3.0 | 40.0 +---------------------+-------------+-----------------+---------+-------- + Roquefort | 26.52 | 30.14 | 5.07 | 34.55 +---------------------+-------------+-----------------+---------+-------- + Dutch | 29.43 | 27.54 | ..... | 36.10 +---------------------+-------------+-----------------+---------+-------- + Chester | 25.99 | 26.34 | 4.16 | 35.92 +---------------------+-------------+-----------------+---------+-------- + Parmesan | 44.08 | 15.95 | 5.72 | 27.56 +---------------------+-------------+-----------------+---------+-------- + Cheddar | 28.4 | 31.1 | 4.5 | 36.0 +---------------------+-------------+-----------------+---------+-------- + + + IN 100 PARTS. + +========================+==============+===========+===============+=========+======= + |Carbohydrates.|Nitrogenous|Hydro-carbonate| Saline |Water. + | | Matter. | Matter. | Matter. | +------------------------+--------------+-----------+---------------+---------+------- +Beans | 55.86 | 30.8 | 2.0 | 3.65 | 8.40 +------------------------+--------------+-----------+---------------+---------+------- +White haricots | 55.7 | 25.5 | 2.8 | 3.2 | 9.9 +------------------------+--------------+-----------+---------------+---------+------- +Dried peas | 58.7 | 23.8 | 2.1 | 2.1 | 8.3 +------------------------+--------------+-----------+---------------+---------+------- +Lentils | 56.0 | 25.2 | 2.6 | 2.3 | 11.5 +------------------------+--------------+-----------+---------------+---------+------- +Potatoes | 21.9 | 2.50 | 0.11 | 1.26 | 74.0 +------------------------+--------------+-----------+---------------+---------+------- +Black truffles | 16.0 | 8.775 | 0.560 | 2.070| 72.0 +------------------------+--------------+-----------+---------------+---------+------- +Mushrooms | 3.0 | 4.680 | 0.396 | 0.458| 91.010 +------------------------+--------------+-----------+---------------+---------+------- +Carrots | 14.5 | 1.3 | 0.2 | 1.0 | 83.0 +------------------------+--------------+-----------+---------------+---------+------- +Sea-kale | 2.8 | 2.4 | ..... |(?) 3.0 | 93.3 +------------------------+--------------+-----------+---------------+---------+------- +Turnips | 7.2 | 1.1 | ..... | 0.6 | 91.0 +------------------------+--------------+-----------+---------------+---------+------- +Cabbage | 5.8 | 2.0 | 0.5 | 0.7 | 91.0 +------------------------+--------------+-----------+---------------+---------+------- +Garden beet | 13.5 | .4 | ..... |(?) 1.0 | 82.2 +------------------------+--------------+-----------+---------------+---------+------- +Tomato | 6.0 | 1.4 | ..... |(?) .8 | 89.8 +------------------------+--------------+-----------+---------------+---------+------- +Sweet potato | 26.25 | 1.50 | 0.30 | 2.60 | 67.50 +------------------------+--------------+-----------+---------------+---------+------- +Water-cress | 3.2 | 1.7 | ..... |(?) .7 | 93.1 +------------------------+--------------+-----------+---------------+---------+------- +Arrowroot | 82.0 | ..... | ..... | ..... | 18.0 +------------------------+--------------+-----------+---------------+---------+------- +Dry southern wheat | 67.112 | 22.75 | 2.61 | 3.02 | ..... +------------------------+--------------+-----------+---------------+---------+------- +Dry common wheat | 77.05 | 15.25 | 1.95 | 2.75 | ..... +------------------------+--------------+-----------+---------------+---------+------- +Oat-meal | 63.8 | 12.6 | 5.6 | 3.0 | 15.0 +------------------------+--------------+-----------+---------------+---------+------- +Barley-meal | 74.3 | 6.3 | 2.4 | 2.0 | 15.0 +------------------------+--------------+-----------+---------------+---------+------- +Rye-meal | 73.2 | 8.0 | 2.0 | 1.8 | 15.0 +------------------------+--------------+-----------+---------------+---------+------- +Dry maize | 71.55 | 12.50 | 8.80 | 1.25 | ..... +------------------------+--------------+-----------+---------------+---------+------- +Dry rice | 89.65 | 7.55 | 0.80 | 0.90 | ..... +------------------------+--------------+-----------+---------------+---------+------- +Buckwheat | 64.90 | 13.10 | 3.0 | 2.50 | 13.0 +------------------------+--------------+-----------+---------------+---------+------- +Quinoa-meal | 56.80 | 20.0 | 5.0 |(?) 1.0 | 15.0 +------------------------+--------------+-----------+---------------+---------+------- +Dhoorra-meal | 74.0 | 9.0 | 2.6 | 2.3 | ..... +------------------------+--------------+-----------+---------------+---------+------- +Dried figs | 65.9 | 6.1 | 0.9 | 2.3 | 17.5 +------------------------+--------------+-----------+---------------+---------+------- +Dates | 65.3 | 6.6 | 0.2 | 1.6 | 20.8 +------------------------+--------------+-----------+---------------+---------+------- +Bananas | (?)19.0 | 4.820 | 0.632 | 0.791| 73.900 +------------------------+--------------+-----------+---------------+---------+------- +Walnuts (peeled) | 8.9 | 12.5 | 31.6 |(?) 1.7 | 44.5 +------------------------+--------------+-----------+---------------+---------+------- +Filberts | 11.1 | 8.4 | 28.5 |(?) 1.5 | 48.0 +------------------------+--------------+-----------+---------------+---------+------- +Ground-nuts (peeled) | 11.7 | 24.5 | 50.0 |(?) 1.8 | 7.5 +------------------------+--------------+-----------+---------------+---------+------- +Cocoa-nut | 8.1 | 5.5 | 35.9 |(?) 1.0 | 46.6 +------------------------+--------------+-----------+---------------+---------+------- +Fresh chestnuts (peeled)| 42.7 | 3.0 | 2.5 |(?) 1.8 | 49.2 +------------------------+--------------+-----------+---------------+---------+------- +Locust bean | 67.9 | 7.1 | 1.1 |(?) 2.9 | 14.6 +------------------------+--------------+-----------+---------------+---------+------- +Cocoa-nibs } | 11.10 | 21.20 | 50.0 | 3.0 | 12.0 +Chocolate } | | | | | +------------------------+--------------+-----------+---------------+---------+------- + + The analyses are those of Fresenius, Letheby, Pavy, Church, and others. + From "The Perfect Way in Diet." + + + "O Golden Age, whose light is of the dawn, + And not of sunset, forward, not behind, + Flood the new heavens and earth, and with thee bring + All the old virtues, whatsoever things + Are pure and honest and of good repute, + But add thereto whatever bard has sung + Or seer has told of when in trance or dream + They saw the Happy Isles of prophecy! + Let Justice hold her scale, and Truth divide + Between the right and wrong; but give the heart + The freedom of its fair inheritance." + + --WHITTIER. + + + + +Bread, Biscuit, and Rolls. + + +BEATEN BISCUIT.--No. 1. + +One quart of flour, two teaspoonfuls of baking powder sifted with the +flour, a quarter of a teaspoonful of salt, a large heaping tablespoonful +of butter, milk enough to make a stiff dough. Beat with a rolling pin or +in a biscuit-beater for ten or fifteen minutes until the dough blisters. +Roll out about half an inch thick or less, prick well with a fork and +bake in a quick oven. + + +BEATEN BISCUIT.--No. 2. + +Two quarts of flour, three ounces of butter, a little salt and enough +water to make a stiff dough. Beat with a rolling pin or in a +biscuit-beater twenty minutes until the dough blisters or snaps. Roll +out about half an inch thick, prick well with a fork and bake in a quick +oven. This dough rolled very thin, cut with a large cutter, pricked well +and baked in a quick oven makes delicious wafers to serve with tea or +chocolate. + + +BAKING-POWDER BISCUIT. + +One quart of sifted flour, three-quarters of a cup of butter, two +heaping teaspoonfuls of baking powder, one teaspoonful of salt, enough +milk to make a soft dough. Do not handle any more than is necessary. +Roll thin, cut in small biscuits, prick with a fork and bake in a quick +oven. + + +CREAM BISCUIT. + +One quart of flour sifted, two rounded teaspoonfuls of Cleveland's +baking powder, two cupfuls of cream and a little salt. Mix, roll out +about a quarter of an inch thick, cut with a small biscuit-cutter, prick +with a fork and bake fifteen or twenty minutes in a quick oven. + + +FRENCH ROLLS. + +Two quarts of sifted flour, a pint of warm milk, half a cup of butter +melted in the milk, a quarter of a cup of sugar, three or four eggs +beaten light, a little salt, a half cake of compressed yeast, dissolved +in a little warm milk. Make a batter of the milk and flour, add the eggs +and sugar, beat hard for fifteen minutes. Cover the pan and set to rise, +over night if for luncheon, in the morning if for tea. Knead well, but +do not add any more flour. Make them into shape and let them rise again +until light. Bake about fifteen minutes in a quick oven. For buns add +cinnamon. Sift the flour before measuring, and measure lightly. + + +RAISED FINGER-ROLLS. + +Half a pint of milk, half a pint of water, one-third of a compressed +yeast cake, one teaspoonful of sugar, two teaspoonfuls of butter, one +teaspoonful of salt. Dissolve the yeast cake in a little tepid water, +mix as usual, make into a soft dough at night, bake for breakfast or +luncheon. + + +WINDSOR ROLLS. + +Melt half a cup of butter in three-quarters of a pint of warm milk, +dissolve one cake of compressed yeast in a little tepid milk, stir +together and add a teaspoonful of salt and enough flour to make like +bread dough, set to rise in a warm place. It will rise in about two +hours. Roll out the dough, using as little flour as possible to keep it +from sticking, and cut with a biscuit-cutter, or mould with the hands +into rolls, put them in pans, and set on the shelf over the range to +rise about ten or fifteen minutes. Bake fifteen or twenty minutes. + + +ELIZABETTI ROLLS. + +One cup of sweet milk, half a yeast cake, an even tablespoonful of +butter, two teaspoonfuls of sugar, and one of salt, and flour enough to +make as stiff as bread dough. Scald the milk and melt the butter in it, +when lukewarm dissolve the yeast cake, sugar and salt and stir the flour +in until as thick as bread dough. Set to rise over night. In the morning +roll thin, cut with a biscuit-cutter, put a tiny lump of butter on each +biscuit, fold in half, set to rise again, and when light bake about +twenty minutes in a moderate oven. This quantity will make twenty-four +rolls. + + +RYE ROLLS. + +Take in the morning from rye bread dough one cupful, add to it a +tablespoonful of Porto Rico molasses, one tablespoonful of sour cream, +one even tablespoonful of butter. Bake in cups, half fill them, set in a +warm place to rise for three-quarters of an hour, and bake fifteen +minutes. This quantity will make eight. + + +GLUTEN ROLLS. + +Three cups of kernel flour, two even tablespoonfuls of baking powder, +half a teaspoonful of salt, two cups of milk. Mix the flour, salt and +baking powder together, then stir in the milk, beat well. If baked in +iron roll pans heat them well, brush with butter; if granite ware, only +grease them. This quantity will make sixteen rolls. Bake from twenty to +twenty-five minutes. + + +PARKER HOUSE ROLLS. + +Sift two cups of flour with half a teaspoonful of salt and one +teaspoonful of sugar, then add a cup of tepid water in which a cake of +compressed yeast has been dissolved, two tablespoonfuls of melted +butter; when mixed break in one egg and add flour enough to make a soft +dough. Knead well, beating the dough upon the board. Set to rise in a +warm place, when light knead again, adding only enough flour to keep +from sticking to the board, roll out about half an inch thick, cut with +a biscuit-cutter, brush with melted butter, fold in half and set to rise +again. These rolls can be set at noon if for tea, or in the morning if +for luncheon, or they can be made up at night for breakfast, when use +only half a yeast cake. This dough can be moulded into small, oblong +rolls for afternoon teas. + + +BOSTON BROWN BREAD. + +One cup of yellow corn meal, one cup and a half of Graham flour, an even +teaspoonful of salt, an even teaspoonful of soda, two cups of sour milk, +half a cup of Porto Rico molasses, and butter the size of a large +walnut. Sift the corn meal and soda together, add the Graham flour and +salt, then the milk and molasses, melt the butter and stir in at the +last. Butter a brown bread mould, pour in the mixture, steam for three +hours, keep the water steadily boiling, remove the cover of the mould, +and bake twenty minutes in the oven to form a crust. + + +BOSTON BROWN BREAD WITH RAISINS. + +Follow the preceding recipe, adding a cup of raisins stoned and slightly +chopped. Very nice for nut sandwiches and stewed bread. + + +BOSTON BROWN BREAD STEWED. + +Cut the bread into dice, and when the milk boils add the bread and stew +gently fifteen minutes. The proportion is about a cup of milk to one of +bread. + + +GRAHAM BREAD. + +Half a pint of milk, half a pint of water, a pint and a half of white +flour, an even teaspoonful of salt, half a yeast cake dissolved in tepid +water. Scald the milk and add the half pint of boiling water, set away +to cool. Put the flour into the bread pan, add milk and water when +lukewarm and the dissolved yeast; beat well. In the morning add half a +cup of Porto Rico molasses and Graham flour enough to knead well, let it +rise for three hours, knead again, make into loaves and set in a warm +place to rise. When light bake in a moderate oven nearly an hour. + + +RYE BREAD. + +Dissolve half a yeast cake, two heaping teaspoonfuls of sugar and one of +salt in a cup and a third of tepid water, then stir into it a pint of +white flour, and when smooth add enough rye flour to make a dough rather +stiffer than that of white bread. Knead thoroughly about fifteen minutes +and set to rise. In the morning make into a loaf and put in a crusty +bread pan. + + +QUICK WHITE BREAD. + +Three pints of flour, an even teaspoonful of salt, two cakes of +compressed yeast dissolved in tepid water and enough milk to make a soft +dough. Set in the morning,--it will require about an hour and a half to +rise, and, after making into loaves, about ten minutes. + + +DATE BREAD. + +Break the dates apart, wash and drain them in a colander, shake them +well, set in a warm place to dry. Stone and chop enough to make a +cupful, and knead into a loaf of white bread just before setting to rise +for the last time. + + +COFFEE BREAD.--No. 1. + +One pound of flour, two eggs, six tablespoonfuls of melted butter, six +ounces of sugar, a teaspoonful of soda, a teaspoonful of cream of tartar +mixed dry in the flour, and one cup and a half of milk. Beat the butter +and sugar together, add the eggs well beaten, a few grains of cardamom, +half a cupful of raisins seeded, and a tablespoonful of citron cut fine, +if liked, then add the milk and flour. Bake in crusty bread pans or +shallow pans, as convenient. + + +COFFEE BREAD.--No. 2. + +Half a pound of flour, one egg, two teaspoonfuls of sugar, a small pinch +of salt, three tablespoonfuls of melted butter, three-quarters of a cup +of milk, one even teaspoonful of soda, two scant teaspoonfuls of cream +of tartar. Mix and bake in a crusty bread pan in a good oven, not too +quick, from twenty to twenty-five minutes. + + +NORWEGIAN ROLLS. + +Two pounds and a half of flour, a pint and a half of milk, half a pound +of butter, six ounces of sugar, one even teaspoonful of cardamom seeds +pounded fine, and one cake of compressed yeast. Melt the butter in the +milk, mix the sugar, flour and cardamom together and stir the butter and +milk into it with the yeast cake dissolved in a little milk, mix +thoroughly and set to rise. When it is nicely raised, roll out the dough +and cut with a biscuit-cutter, put in pans to rise again,--if they can +be raised over steam it is better. When light bake in a quick oven. If +zwieback are wanted, cut the biscuit in half when cold and set them in +the oven to brown. If wanted very nice, brush each half over with white +of egg and sprinkle with sugar and chopped almonds. The cardamom seed +may be omitted if not liked. + + +RICE MUFFINS. + +Boil a scant half cup of rice in salted water half an hour, drain well, +and measure out four heaping tablespoonfuls of it into a mixing bowl. +Stir into it while hot a heaping tablespoonful of butter. Beat one egg +light, add to the rice and butter with a little salt, sift half a pint +of flour with half a teaspoonful of baking powder, and stir in +alternately with half a pint of milk. Pour the mixture into muffin rings +or gem pans, which must be heated thoroughly and well buttered. Bake +about twenty minutes. + + +LAPLANDS. + +Half a pint of flour, half a pint of rich milk, a quarter of a +teaspoonful of salt, three eggs beaten separately and very light. Mix +the flour, salt and milk together, then the yolks of eggs, and lastly +the whites of eggs beaten to a stiff froth. Have a gem pan very hot, +butter well and fill with the batter and bake in a quick oven twelve to +fifteen minutes. This quantity will make fourteen gems. + + +ENGLISH MUFFINS. + +Half a pint of hot milk, half a pint of hot water, half a yeast cake, an +even teaspoonful of salt and one of sugar, and about a pound and a half +of white flour. Dissolve the yeast cake in a little tepid water and add +to the batter when lukewarm. The milk and water mixed must be stirred +into the flour while hot. Beat the batter very hard, ten or fifteen +minutes; it should be a soft dough. Set to rise over night. Flour the +board well, drop the dough in large spoonfuls in the flour, flatten with +the hands and form into shape. Let them rise on the board in a warm +place, and when light bake on a griddle, heated only half as hot as for +griddle cakes. Flour the muffins and bake slowly on one side six +minutes; then turn and bake the same on the other side. They are very +nice split and toasted and buttered immediately and put together again. + + +GRAHAM POPOVERS. + +Beat three eggs very light, and add to them one tablespoonful of sugar, +one pint of milk, a saltspoonful of salt. Put in a mixing bowl half a +pint each of Graham and white flour, stir the eggs and milk gradually +into this and beat until perfectly smooth. Then add one tablespoonful of +melted butter and beat again for some minutes. Brush the cups over with +melted butter; if they are of iron heat them, half fill with the batter +and bake in a quick oven fifty minutes at least. + + +GRAHAM GEMS. + +To one quart of sweet milk, four cups of Graham flour, a teaspoonful of +salt. Stir together and beat well, the longer the better. Have the gem +pans very hot, brush well with butter, half fill them with the batter +and bake thirty-five minutes. + + +GEMS OF KERNEL (Middlings) AND WHITE FLOUR. + +Two cups of kernel flour, two cups of white flour, four cups of milk or +two of milk and two of water, one egg; a little salt, a heaping +teaspoonful of sugar, two teaspoonfuls of baking powder, two large +tablespoonfuls of melted butter. Beat the egg very light in a bowl, add +the sugar and salt, the milk and butter, sift the flour together and +beat the batter hard for a few minutes. Have the iron gem pans very hot, +butter and fill, and bake them in a good, quick oven not less than +thirty-five minutes. + + +GEMS OF RYE MEAL. + +Mix together three-quarters of a cup of rye meal and a quarter of a cup +of white flour and a saltspoonful of salt. Beat two egg yolks and stir +into it a cup of sweet milk and one tablespoonful of granulated sugar, +add this to the rye meal and flour, beat hard, then add the whites of +two eggs beaten to a stiff froth. Heat the iron gem pans, brush with +butter and bake thirty-five to forty minutes. + + +CORN BATTER BREAD. + +Pour a pint of boiling milk over four heaping tablespoonfuls of yellow +corn meal, add a heaping teaspoonful of butter, a heaping teaspoonful of +sugar, and a little salt. Beat the yolks of three eggs to a cream and +add to the batter, then the whites of three eggs beaten to a stiff +froth. Butter a pudding dish, turn the mixture into it and bake from +twenty-five to thirty minutes. Serve immediately in the dish in which it +is baked. + + +CORN BREAD. + +Put half a pint of yellow corn meal in a mixing bowl, pour over it one +pint of rich, sweet milk. When cold add two tablespoonfuls of melted +butter, half a teaspoonful of salt, one teaspoonful of sugar and four +eggs beaten separately, the whites beaten to a stiff froth and added at +the last. Pour into a well-buttered shallow pan and bake about half an +hour in a good oven. + + +CORN GRIDDLE CAKES. + +One cup of yellow corn meal in a mixing bowl, pour over it three cups of +boiling milk. When cold add two tablespoonfuls of melted butter, two +teaspoonfuls of sugar, one teaspoonful of salt. Sift one teaspoonful of +cream of tartar and half a teaspoonful of soda with half a cup of white +flour, add to the batter and at the last mix in two well-beaten eggs. + + +WHITE BREAD GRIDDLE CAKES. + +Chop as much stale bread as will measure two cupfuls, put it into a bowl +and pour over it a cupful of sweet, rich milk, let it soak for an hour. +When ready to bake the cakes, mash the bread in the milk with a wooden +spoon, add a heaping teaspoonful of sugar, a teaspoonful of salt, two +tablespoonfuls of melted butter, two well-beaten eggs, sift into the +mixture a cupful of white flour and an even teaspoonful of soda, stir +well together, then add a cupful of sour milk and bake on a griddle. + + +BOSTON BROWN BREAD GRIDDLE CAKES. + +Crumble enough Boston brown bread to make two cupfuls, pour over it a +cup of sweet milk, soak an hour. Then mash fine in the milk, add two +tablespoonfuls of melted butter, an even teaspoonful of salt, two +well-beaten eggs, and sift into the mixture a cupful of white flour and +a heaping teaspoonful of baking powder, beat well; then add a scant half +cup of milk and bake as other griddle cakes. + + +WAFFLES. + +Put a quart of milk to warm, melt a quarter of a pound of butter in it +and stir in a teaspoonful of salt. When cold add a pint of sifted flour, +four eggs, the whites and yolks beaten separately, and just before +baking stir in two teaspoonfuls of baking powder. + + +EPICUREAN ROLLS. + +Boil several potatoes and put them through a vegetable press or else +grate them, measure one cupful, one tablespoonful of sugar, half a yeast +cake dissolved in half a cup of tepid water, half a pint of milk, half a +cup of butter, one egg beaten separately, half a teaspoonful of salt, +and flour enough to make a soft dough. Set to rise at night. Pour a +third of a cup of boiling water over the potato, salt and sugar. Beat +smooth, and when tepid add the yeast, cover and set away to rise. In the +morning bring the milk to a boil, and melt the butter in it; when cool +enough add the beaten yolk and stir all into the potato sponge, beat the +white of egg to a stiff froth and add to the other ingredients, with +flour enough to make a soft dough; knead well and let it rise again; +when very light roll out about half an inch thick, cut with a round +biscuit-cutter, prick them with a fork, put in pans for a short time to +rise and bake from fifteen to twenty minutes. The most delicate and +delicious of rolls. + + +BREAD FROM RUMMER FLOUR. + +Two quarts of improved Graham flour, half a pint of boiling water, half +a pint of lukewarm water, one-fourth of a yeast cake dissolved in half a +pint of lukewarm water, one tablespoonful of granulated sugar added when +kneading the dough, one teaspoonful of salt. Put the salt in the flour, +make a hole, pour in the boiling water, then the lukewarm water, and +last the yeast. Knead well at night at least fifteen minutes, set to +rise. In the morning mould into loaves, let it rise until very light and +bake until well done. + + +BISCUITS OF KERNEL OR GRAHAM FLOUR. + +Follow the recipe for baking powder biscuits, using kernel or Graham +flour instead of white flour. If Graham is used sift twice before adding +the baking powder. Roll thin, cut with a biscuit-cutter, prick with a +fork and bake in a quick oven. + + + + +Eggs. + + +TO SOFT BOIL EGGS. + +Cover the eggs with cold water in a saucepan, place over the fire, and +when the water comes to the boiling point the eggs are perfectly cooked; +remove at once and serve. + + +TO HARD BOIL EGGS. + +Put the eggs in boiling water and boil hard for ten minutes, set them +where they will boil gently for ten minutes more, then remove from the +fire. Eggs boiled in this way will be tender and digestible. + + +EGGS A LA CREME. + +Boil twelve eggs fifteen minutes. Line a dish with very thin slices of +bread and fill with layer of eggs cut in slices, strewing them with a +little grated bread, pepper and salt; rub a quarter of a pound of butter +with two tablespoonfuls of flour, put it in a saucepan with a +tablespoonful of chopped parsley, a little onion grated, salt, pepper +and half a pint of milk or cream; when hot pour over the eggs; cover the +top with grated bread crumbs and put it in the oven, let it heat +thoroughly and brown. + + +EGGS AU GRATIN. + +Boil twelve eggs hard, shell and cut them in slices and lay them in a +deep dish in close circular rows; make a sauce of a tablespoonful of +butter, the yolks of four eggs, a little grated cheese, and half a pint +of milk; stir this over the fire until it thickens, pour it over the +eggs, strew some bread crumbs on top and bake for ten minutes. + + +NUN'S TOAST. + +Cut four or five hard boiled eggs into thin slices; put a piece of +butter half the size of an egg in a saucepan, and when it begins to +bubble add a teaspoonful of grated onion; let it cook a little without +taking color, then stir in a teaspoonful of flour and a cupful of milk +and stir until smooth; add pepper and salt to taste, then put in the +slices of egg and let them get hot. Have ready some neatly trimmed +slices of buttered toast, pour the mixture over them and serve at once. + + +EGGS A LA MAITRE D'HOTEL. + +One-quarter of a pound of fresh butter, half a pint of milk, one +tablespoonful of flour, one tablespoonful of minced parsley, half a +teaspoonful of onion juice, one-fourth of a teaspoonful of white pepper, +salt to taste, the juice of half a lemon, and eight hard boiled eggs. +Stir the flour and half of the butter in a saucepan over the fire until +the mixture thickens, stir in the milk; when hot add the pepper and let +it simmer a minute; cream the rest of the butter and beat in the lemon, +onion juice and parsley; cut the eggs in quarters lengthwise, add the +creamed butter to that in the saucepan, allow it to heat thoroughly, +pour over the eggs and serve. + + +EGG TIMBALES. + +For six persons use half a dozen eggs, three gills of milk, one +teaspoonful of salt, one-eighth of a teaspoonful of pepper, one +teaspoonful of chopped parsley, and one-fourth of a teaspoonful of onion +juice, if liked. Break the eggs into a bowl and beat well with a fork, +then add the seasoning and beat for a minute longer; now add the milk +and stir well; butter well medium sized timbale moulds, one for each +person, pour the mixture into them; put the moulds in a deep pan and +pour in enough hot water to come almost to the top of the moulds. Place +in a moderate oven and cook until firm in the center--for about twenty +minutes--then turn out on a warm dish and pour cream or tomato sauce +around them. + + +EGGS STUFFED WITH MUSHROOMS. + +Boil half a dozen eggs hard; when done pour cold water over them, shell +and cut in half lengthwise; take out the yolks, mash them and add three +ounces of fresh mushrooms that have been chopped very fine and cooked +tender in a teaspoonful of butter; season with salt and pepper to taste +and stir in a dessertspoonful of cream, mix thoroughly. Fill the whites +with this mixture, rounding the top to the shape and size of a whole +yolk; sift some fine bread crumbs over the top and tiny bits of butter, +brown a moment in the oven. Arrange on a dish and pour a white sauce +around them in which an ounce of chopped and cooked mushrooms has been +stirred, garnish with parsley and serve. + + +EGGS WITH CREAM. + +Melt a small lump of butter in a shallow baking dish and break into it +carefully six eggs, pour over them a third of a cup of boiling cream, +place in a very quick oven long enough to set the whites of eggs and +serve at once in the dish in which they are baked. Two or three minutes +will cook them. + + +CURRIED EGGS. + +Boil six eggs hard, cut in half lengthwise, make a white sauce and stir +into it a heaping teaspoonful of curry powder; put the eggs carefully +into this sauce, heat thoroughly, lift them out and place in the center +of a dish. Arrange boiled rice around them, pour the sauce over the +eggs, garnish with parsley and serve. + + +STUFFED EGGS. + +Boil six eggs hard, cut in half lengthwise, take out the yolks and mash +them very fine; put aside a heaping teaspoonful of it, add to the rest +two teaspoonfuls of butter, three teaspoonfuls of rich cream, a few +drops of onion juice, and salt and pepper to taste; mix well, fill the +whites of eggs, rounding the top of each to the size of a whole egg. +Make a white sauce as follows: Rub a heaping tablespoonful of butter +into half a tablespoonful of flour, and stir into it a cup of boiling +milk; when it is smooth and thick put the eggs into it carefully, when +hot take them out, arrange daintily on a platter, pour the sauce around +them, sprinkle the teaspoonful of the yolk reserved over them, garnish +with parsley and serve. + + +FRIED STUFFED EGGS. + +Prepare the eggs as in the recipe for stuffed eggs, filling the cavity +of the whites evenly, and pressing the two halves together so as to make +it appear as a whole egg. Take what is left of the mixture, add to it +one raw egg beaten light, roll each egg in this, covering thoroughly +every part of it, and fry in boiling fat. Serve around a dish of green +peas, or with a cream sauce into which has been stirred, just before +removing from the fire, two slightly heaping tablespoonfuls of grated +Parmesan cheese. + + +FRICASSEED EGGS. + +Put two tablespoonfuls of butter in a spider, when hot add a +tablespoonful of flour, stir until smooth, then add a teaspoonful of +finely minced parsley and a heaping tablespoonful of fresh mushrooms +chopped very fine, and a cup of rich milk or cream. Cook until the +mushrooms are tender, then add four or five hard-boiled eggs cut in +quarters lengthwise; let it come to a boil and serve. + + +EGG CHOPS. + +Take five or six hard-boiled eggs, rub the yolks through a sieve and +chop the whites rather fine; put a cupful of milk in a saucepan over the +fire, when hot stir into it a tablespoonful of butter rubbed smooth in +two tablespoonfuls of flour with one raw egg, first adding a little of +the warm milk, then pepper and salt to taste, and if liked a few drops +of onion juice. Stir constantly until thick and smooth, remove from the +fire, add the prepared eggs, mix well, and when cold form into the shape +of chops, dip in beaten egg and fine bread crumbs and fry in boiling fat +until a delicate brown; stick a sprig of parsley in the small end of +each chop, arrange in the middle of a platter and serve with a white +sauce around them, or green peas. + + +PLAIN OMELET. + +Beat six eggs, the yolks to a cream, the whites to a stiff froth, add +three tablespoonfuls of warm milk to the yolks and then beat into the +whites of eggs. Put a small tablespoonful of butter in a spider, when it +is hot turn the eggs into it, stirring gently all the time until the +eggs are well set; let it brown, fold and turn out on a hot platter. + + +OMELET WITH CHEESE. + +Follow the recipe for plain omelet; while it is cooking stir in three +tablespoonfuls of grated Parmesan cheese and finish as above. + + +OMELET WITH MUSHROOMS. + +Make an omelet as in preceding recipe. Have a quarter of a pound of +fresh mushrooms chopped fine and cooked until tender in a little butter +and their own juice, seasoned with salt and pepper, and add hot to the +omelet just before folding it. + + +OMELET WITH TOMATOES. + +A cup of tomatoes, the water drained from them, cooked and seasoned with +pepper and salt, a teaspoonful of onion juice, and one of green pepper +chopped very fine; have it hot and add to the omelet just before folding +it. + + +POACHED EGGS WITH TOMATO CATSUP. + +Poach some eggs in boiling water, trim nicely and place each egg on a +round of toast buttered and moistened with a little hot milk. Have ready +a white sauce, pour it over them and put on the top of each egg a +teaspoonful of tomato catsup; garnish with parsley and serve. + + +EGGS POACHED IN CREAM. + +Half a pint of cream, six eggs, salt and white pepper, and a small +teaspoonful of finely minced parsley. Bring the cream to a boil in a +chafing dish, break the eggs carefully, to keep the yolks whole, into +the cream and cook until the whites are set--about three minutes. Have a +delicate slice of toast for each egg on hot plates, lay an egg on each, +pour the cream over them, sprinkle with pepper and salt and the chopped +parsley and serve. + + +EGGS POACHED IN TOMATOES. + +Put a quart can of tomatoes in a saucepan over the fire with half an +onion, three cloves, a bay leaf, a sprig of parsley, a saltspoonful of +sugar, and salt and pepper to taste. Cook until the onion is +tender--about ten minutes--remove from the fire, press through a sieve +fine enough to retain the seeds. Put this in a spider; rub an even +teaspoonful of potato flour with a tablespoonful of butter, add to the +sauce, and when it boils break in as many eggs as required, keep them +from sticking to the pan by running a tablespoon carefully around the +edges; when the eggs are set remove from the sauce, place each one on a +round of nice toast and pour the sauce around them; garnish with parsley +and serve. + + +EGGS IN A BROWN SAUCE. + +Boil hard as many eggs as needed and cut either lengthwise in quarters +or in round slices. Brown a tablespoonful of butter and one of flour +together, add a small onion, cut fine; when thick and smooth add enough +vegetable stock to make the sauce the proper consistency, season with +salt and pepper and strain. Put the egg slices in the sauce, let it come +to the boiling point and serve on a small platter; garnish with parsley. +Half a dozen olives boiled in a little water and cut from the stones are +a nice addition to the sauce. + + + + +Soups. + + +Bran tea, made in the proportion of a pint of bran to three quarts of +water, is used by many vegetarians as a foundation for soup. Butter +should be used generously with it. + +A broth made from white beans is also good where a white stock is +required. Pick over the beans carefully, soak over night, drain and add +fresh water in the morning--three pints of water to a pint of +beans--cook gently until tender. If it is to be used as a stock, strain +without mashing the beans. If the water they are boiled in is hard, a +small pinch of soda will soften it. + + +CREAM OF JERUSALEM ARTICHOKES. + +Wash and peel enough artichokes to make a pint when cut in slices. Put +them in a saucepan with a tablespoonful of butter, let them simmer in +this for a few minutes without taking color, then cover with water and +boil until tender. Rub through a sieve, put back on the stove with a +quart of milk, and a tablespoonful of butter rubbed into a +tablespoonful--slightly heaping--of flour, season to taste with salt and +pepper, let it come to a boil. Remove from the fire and add two egg +yolks, beaten with half a cup of cream, stir rapidly, and serve at once. + + +CREAM OF ASPARAGUS. + +Prepare a bunch of asparagus in the usual way for cooking, cut off the +points about an inch in length and put aside. Cover the stalks and half +an onion cut in slices, with boiling water, cook until tender and press +through a puree sieve with the water they were boiled in. Melt a good +tablespoonful of butter in a saucepan, and stir into it half a +tablespoonful of flour, add the puree of asparagus and let it come to a +boil, season with salt and pepper to taste. Have the asparagus points +cooked tender in a little water. Have ready a pint of boiling milk, +remove both from the fire and stir the milk into the soup, put the +asparagus points into the tureen. Beat two egg yolks with four +tablespoonfuls of cream, stir quickly into the soup and pour into the +tureen. + + +CREAM OF LIMA BEANS. + +Put over the fire a quart of lima beans in boiling water to cover them; +when nearly tender add a bay leaf, half a white onion, and salt and +white pepper to taste. Let them cook until very tender, remove from the +fire, and mash through a colander with the water in which they were +boiled. Put back in the saucepan on the range, let it come to a boil, +then add a heaping tablespoonful of butter and a pint of boiling milk, +stir well, remove and press through a puree sieve that it may be smooth. +Beat four tablespoonfuls of cream, add when the soup is in the tureen +and serve immediately. This soup is very nice when made from the best +canned lima beans, using two cans and following the recipe as above. + + +CREAM OF CAULIFLOWER. + +Cut one small cauliflower into flowerettes, reserve a tablespoonful, put +the rest into a saucepan with three cups of boiling water, one small +white onion, half a small celeriac cut in slices, and a bay leaf. Cook +together ten minutes, drain and put the vegetables into a double boiler +with two heaping tablespoonfuls of butter, a heaping tablespoonful of +flour, salt and pepper to taste; steam for ten minutes. Put the +flowerettes into the water the vegetables were boiled in and cook until +tender, remove and put aside to keep warm, measure the water and add +sufficient from the kettle to make two cupfuls, pour this over the +vegetables, cook until tender and press through a fine sieve. Bring two +cups of milk to the boiling point, turn the puree into this, let it boil +up once, remove from the fire. Beat two egg yolks and four +tablespoonfuls of rich cream together, add some of the soup to this, +then mix all together, turn into the tureen, add the flowerettes and +serve at once. + + +CREAM OF CELERY. + +Take of the coarser parts of celery as much as will make two heads, wash +and cut in pieces, put in a saucepan with half an onion cut in slices +and cover with boiling water. Cook until tender and press through a +sieve with the water in which it was boiled. Make a roux of butter and +flour as in other cream soups, add the puree to it and as much boiling +milk as will make it the proper consistency. Season with salt and +pepper, and finish with a beaten egg yolk and two tablespoonfuls of +cream, adding this after the soup has been removed from the fire. + + +CREAM OF CHESTNUTS. + +Shell and blanch a pint of large French chestnuts. Put them in a +saucepan and almost cover them with boiling water, cook until tender. +Before they are quite done add a little salt. When done remove from the +fire, rub through a puree sieve with the water they were boiled in. Melt +a generous heaping tablespoonful of butter with an even tablespoonful of +flour and add to it by degrees a pint of boiling milk, let it cook until +thick, then stir in the chestnut puree and salt and pepper to taste. Let +it come to a boil and serve. + + +CREAM OF CUCUMBERS. + +Peel and cut into slices four cucumbers and one small white onion, put +in a saucepan with enough boiling water to cover them, cook until +tender, press through a fine sieve and pour into a saucepan, stand +where it will keep hot without cooking. Have a cream sauce ready, made +by melting two heaping tablespoonfuls of butter in a saucepan with two +tablespoonfuls of flour, let them cook together until the mixture no +longer adheres to the pan, then add gradually a quart of milk, an even +teaspoonful of white pepper, a heaping teaspoonful of salt, let it boil +for a few minutes until thick and pour into the cucumber puree, add two +tablespoonfuls of rich cream, let it come to the boiling point, and +serve at once. This is a very delicate soup, and cooking or standing on +the stove after it is done will spoil it. Groult's potato flour is nicer +for thickening cream soups than the common flour, but, if used, only +half the quantity called for in the recipes is needed. + + +CREAM OF SUMMER SQUASH. + +Peel the squash, slice thin, put in a saucepan and add boiling water to +come nearly to the top of the squash. When nearly tender add an onion, a +bay leaf and several sprigs of parsley. When tender mash through a fine +sieve, return to the fire, let it come to a boil, stir in a heaping +tablespoonful of butter, a heaping teaspoonful of flour, season with +salt and pepper and a tiny pinch of mace. Have almost as much boiling +milk as puree, remove from the fire and stir together, add two +tablespoonfuls of cream, and serve at once. + + +CREAM OF LETTUCE. + +Take two heads of nice, fresh lettuce, wash and drain and chop fine with +half a small white onion, put in a saucepan with two heaping +tablespoonfuls of butter, cook for about ten minutes, stirring all the +time, then add two heaping tablespoonfuls of rice and a quart of milk. +Let it boil for twenty minutes until the rice is perfectly tender, +remove from the fire and press through a puree sieve, using a small +potato masher, then strain and press again through a fine hair sieve; +this will make it smooth. Season with salt to taste and a dash of +cayenne pepper, and a small half teaspoonful of sugar. Put in a fresh +saucepan, rub together two heaping teaspoonfuls of butter and an even +teaspoonful of cornstarch and stir into the soup. Let it come to the +boiling point and remove from the fire, adding at the last moment a +quarter of a cupful of whipped cream. Serve with or without fried +croutons. + + +CREAM OF MUSHROOMS. + +Wash one pound of mushrooms, skin and stem them. Put the skins and stems +in a saucepan with a cup of boiling water and boil ten minutes, strain +and add to this water the mushroom flaps chopped very fine, and cook +until tender, then press through a fine sieve. Melt two large heaping +tablespoonfuls of butter in a saucepan, and stir into it two heaping +tablespoonfuls of flour, and when smooth add a quart of rich milk, a +whole clove of garlic, salt and pepper to taste. When it boils and +thickens add the mushroom stock, let it boil up once, remove the clove +of garlic, turn the soup into the tureen and serve. + + +CREAM OF GREEN PEAS. + +Put a quart of green peas into a saucepan with a slice of white onion, +cover with boiling water and cook until tender. Remove from the fire and +press through a puree sieve with the water in which they were boiled. +Return to the saucepan, set it back on the stove, let it come to a boil, +add a pint of rich milk, salt and white pepper to taste, a dash of +cayenne, and a large, generous tablespoonful of butter rubbed into an +even tablespoonful of flour, adding a little of the liquid before +stirring into the soup. Let it come to a boil, and add two +tablespoonfuls of whipped cream just as it is poured into the tureen. + + +CREAM OF RICE. + +Wash carefully a third of a cup of rice and put it on the fire in a pint +of boiling water with a white onion and a stick of celery, let it cook +slowly for an hour, then stir in a quart of milk and let it come to a +boil, add a heaping tablespoonful of butter, and press through a puree +sieve. Put the soup back on the fire while beating an egg yolk with two +tablespoonfuls of cream and a teaspoonful of parsley minced very fine. +Remove the soup from the fire, stir in the egg and cream, pour into the +tureen and serve. + + +CREAM OF SPINACH. + +Take two large handfuls of spinach, after it is washed and picked over, +a small head of lettuce, a few sprigs of parsley, and a small white +onion peeled and sliced. Put in a saucepan over the fire with a +tablespoonful of butter, a dozen peppercorns and two cloves, and a very +little boiling water, cover and stand it where the vegetables will only +simmer. When they are tender rub together a generous heaping +tablespoonful of butter and a heaping tablespoonful of flour, and stir +it into the vegetables. Add a little boiling water, mash the vegetables +smooth and press them through a fine sieve. Have the puree as thick as +possible, return to the saucepan. Have ready a pint of boiling milk, +beat two egg yolks with four tablespoonfuls of cream, pour a little of +the boiling milk into them, and the rest into the puree, remove from the +fire at once, then add the eggs and cream, pour into the tureen and +serve immediately. + + +CARROT SOUP. + +Take half a dozen small French carrots, wash and scrape them, put in a +saucepan with boiling water and cook until tender, remove from the fire, +mix with milk and press through a sieve. Melt two ounces of butter in a +saucepan and rub into it a slightly heaping tablespoonful of flour, add +a few grains of cayenne pepper, and stir in a little at a time the +carrot puree until smooth like cream, add a few slices of cooked celery +root (celeriac), and salt to taste, and pour into the puree. A +tablespoonful of sherry, if liked, may be added. Serve with fried +croutons. + + +CELERIAC SOUP. + +Wash, peel and slice three celery roots, put them in a saucepan, cover +with boiling water, cook until tender, and mash them through a puree +sieve with the water in which they were boiled. Melt a good heaping +tablespoonful of butter, stir into it a small tablespoonful of flour, +and add to it the celery puree, season with a little cayenne pepper and +salt to taste. Add three-quarters of a cup of macaroni previously boiled +in water. As soon as it comes to a boil remove from the fire and add as +much boiling milk as will make it the proper consistency. Beat two egg +yolks with half a cup of cream and stir in quickly just before pouring +the soup into the tureen. Care must be taken to do this off the fire, as +celery soup is liable to curdle. + + +MOCK CLAM SOUP. + +Soak a pint of marrowfat beans over night in water enough to cover them. +In the morning drain, and put them on the fire with a small onion and a +gallon of cold water, boil until tender and strain. Add to the stock a +little summer savory, two ounces of butter and a cup of cream or rich +milk, season with salt and pepper. When the soup comes to a boil, cut +two slices of toast into dice, and four hard-boiled eggs in slices, put +in the tureen and pour the soup over them and serve. + + +CORN AND TOMATO SOUP. + +Grate the corn from six ears of sweet corn. Put the cobs into a quart +and a pint of water and cook until all the sweetness is extracted--about +half an hour. Remove the cobs and add a pint of tomatoes after they are +skinned and sliced, a small onion cut in slices, a French carrot cut in +dice, a quarter of a green pepper chopped fine, and the grated corn. Let +it cook slowly until all are tender. Stir in two good tablespoonfuls of +butter, salt and pepper to taste, pour into the tureen and serve. + + +SOUP CRECY. + +Take three large carrots, wash and scrape and cut them into slices, put +them in a saucepan with half an onion, a stick of celery, and a bay +leaf, more than cover with boiling water and cook until tender. Remove +from the fire, take out the bay leaf and rub the vegetables through a +sieve with the water they were boiled in. Put back in the saucepan. Rub +a generous tablespoonful of butter with half a tablespoonful of flour, +and stir into the puree, add to it a cup and a half of boiling milk, +stir until thick, add pepper and salt to taste. Take from the fire, and +stir into it one egg yolk beaten with two tablespoonfuls of cream. Serve +at once. + + +CURRY SOUP. + +Prepare for cooking two small white onions, two French carrots and half +a turnip cut in slices, and cook slowly in a pint of boiling water until +they fall to pieces, cook with them until tender a celeriac root, +remove from the other vegetables and put one side. Melt two ounces of +butter in a saucepan, and stir in a slightly heaping tablespoonful of +flour, an even dessertspoonful of curry powder, mix well together and +then add a pint of milk. Strain the vegetables through a fine sieve, but +do not press them, and add the stock therefrom to the milk, etc., in the +saucepan, and salt to taste. Beat half a cup of cream with two egg yolks +until light, remove the soup from the fire, mix a little of it with the +eggs and cream, turn it back into the saucepan, stir well together and +pour at once into the tureen in which you have already placed the +celeriac cut in slices. If liked, two tablespoonfuls of Madeira may be +added just before the soup is turned into the tureen. Serve with +croutons. + + +MOCK FISH SOUP. + +It is better to prepare the balls for this soup first, as follows: Put +in a saucepan a tablespoonful of white flour and two tablespoonfuls of +Groult's potato flour, stir together and add a tablespoonful of butter +and a cup of milk, mix all together and place on the stove where it is +not very hot. Stir constantly until it is smooth and no longer sticks to +the pan, remove from the fire, let it cool, and beat in two eggs, one at +a time, season with a dash of cayenne, a few grains of powdered mace, a +few drops of onion juice, a little salt and half a teaspoonful of sugar. +These balls must be seasoned very delicately. Cook and drain as the +spinach balls are done, using a teaspoon instead of a tablespoon. Put to +one side while the soup is being made. For the soup take three French +carrots, half a parsnip, half a white onion and a little green pepper +chopped fine, cover with boiling water and cook until tender. Melt a +generous tablespoonful of butter in a saucepan, and when it bubbles +stir into it a small tablespoonful of flour, then add three cups of milk +and let it come to a boil. When the vegetables are tender stir them into +the thickened milk with the water they were boiled in, together with +half a teaspoonful of sugar and salt and pepper to taste. Then put the +balls in and let the soup come to a boil, add a teaspoonful of finely +minced parsley and remove from the fire. Have one egg yolk beaten with +two tablespoonfuls of cream and stir in carefully so as not to break the +balls just before turning the soup into the tureen. + + +A NORWEGIAN SWEET SOUP. + +Put a quarter of a cup of rice into three cups of boiling water with a +small stick of cinnamon, and let it boil nearly an hour. About fifteen +minutes before it is done add half a cup of raisins stoned. Beat two egg +yolks with a heaping tablespoonful of sugar until white and creamy, then +stir into them about half a cup of sweet cider, remove the soup from the +fire, add a little of it to the eggs and cider, stir well, and mix all +together rapidly and serve at once. Two tablespoonfuls of good sherry +improves it. + + +ONION SOUP. + +Melt two tablespoonfuls of butter in a spider, when it bubbles add four +large onions, washed, skinned and cut in slices, let them simmer without +browning about half an hour, then stir in a slightly heaping +tablespoonful of flour. When it thickens pour in gradually a pint and a +half of boiling milk, season with salt and pepper to taste, press +through a puree sieve, and return to the fire. While it is getting hot, +beat together two egg yolks and half a cup of cream, remove from the +stove and stir the eggs and cream into it rapidly, pour at once into the +tureen and serve. + + +SOUP OF GREEN PEAS.--No. 1. + +Take from a pint of green peas two heaping tablespoonfuls and set aside. +Put the rest in a saucepan with half a white onion, in boiling water. +Cover tightly, letting them cook until quite tender, then mash through a +puree sieve with the water in which they were boiled and using a little +more to take out all that is good of the peas through the sieve. Put +back on the stove, rub a good heaping tablespoonful of butter with a +small tablespoonful of flour and add to the puree of peas. Have a +heaping tablespoonful of turnips and two of carrots cut into dice and +cooked in as little water as possible, and the two tablespoonfuls of +peas cooked until tender, add to the soup with half a teaspoonful of +sugar and pepper and salt to taste. Let all this cook together while +enough milk to make the soup the proper consistency is coming to a boil. +Mix together, add a teaspoonful of finely minced parsley, pour into the +tureen and serve. + + +SOUP OF GREEN PEAS.--No. 2. + +Put one quart of green peas over the fire in three quarts of boiling +water with three French carrots, a small turnip cut into dice and a +small white onion chopped. Cover tightly and let the vegetables cook +until tender. Rub two ounces of butter with a small tablespoonful of +flour, add a little of the soup to this to thin it and then stir all +together, add an even tablespoonful of finely minced parsley, an even +teaspoonful of sugar, and salt and pepper to taste; let it come to a +boil and then serve. + + +POTATO SOUP. + +Take four large potatoes, peel and boil them tender in water, mash very +fine with a small tablespoonful of butter, add as much boiling milk as +will make it the right consistency. Boil in as little water as possible +one tablespoonful of turnips and two of carrots cut into dice; when +tender turn all into the soup, add a little cayenne and salt to taste. +Just before serving beat a quarter of a cup of cream with one egg yolk, +remove the soup from the fire and stir the two together as in other +cream soups, and serve at once with fried croutons. + + +PUREE OF VEGETABLES. + +Cut fine three onions, one turnip, two French carrots and four potatoes, +put in a saucepan with four tablespoonfuls of butter and a little +parsley; let them cook about ten minutes, then add a tablespoonful of +flour. Stir well and add two quarts of boiling milk, season with salt +and pepper and a tiny bit of sugar, and when it boils take out the +parsley, press the soup through a sieve and serve with croutons of fried +bread. + + +PUREE OF TURNIPS. + +Peel and slice some young turnips, add an onion and carrot sliced, cover +with boiling water and cook until tender. Mash them in the water and +press through a fine sieve. To a pint of the puree have a pint of +boiling milk. Return the puree to the fire, and stir into it a large +heaping tablespoonful of butter and a small pinch of mace. Take the milk +from the stove and stir briskly into it two egg yolks beaten with two +tablespoonfuls of cream, then remove the puree from the stove and stir +the eggs and milk into it, season to taste with salt and pepper and +serve. + + +VEGETABLE SOUP. + +One cup and a half of green peas, three small French carrots, and a +small cauliflower cut into flowerettes, one pint of milk, half a cup of +cream, a good half tablespoonful of flour, one tablespoonful of butter, +and the yolks of two eggs. Wash and scrape the carrots, cut in thin +slices and boil each vegetable by itself in as little water as possible. +When the carrots and peas are done put them together in a saucepan with +the water in which they were cooked, add the milk, put the saucepan on +the fire and let it come to a boil, rub the butter and flour together, +mix with a little milk and stir into the vegetables. Drain the water +well from the flowerettes, and just before serving put them in the +tureen. Beat the yolks of eggs and the cream together in a bowl, remove +the soup from the fire, add a little of it to the eggs and cream, then +turn them into the soup, stir well and pour it into the tureen. + + +TOMATO SOUP. + +Put a generous tablespoonful of butter in a saucepan, when it is hot add +half an onion chopped fine, let it stew gently for a few minutes, then +add a pint of canned tomatoes, cook half an hour. Rub a heaping +tablespoonful of flour and one of butter smoothly together and stir into +the tomatoes. Have ready a pint of boiling milk, pour the tomatoes into +a puree sieve with the boiling milk and rub through the sieve. Season +with salt and pepper and a very little sugar. Return to the fire, make +it hot, but be careful not to let it boil, as it will curdle. Serve at +once with croutons. + + +BARLEY SOUP. + +Put a quarter of a cup of well washed barley with a bay leaf and a small +blade of mace into a pint and a half of cold water, boil slowly for +three hours. Take out the bay leaf and mace and add a small onion cut +fine, two French carrots cut in dice, and cook until tender, then add a +pint of milk, a good heaping tablespoonful of butter, salt and pepper +to taste, let it come to a boil, remove from the fire and stir into it +one egg yolk beaten with two tablespoonfuls of cream. + + +BLACK BEAN SOUP WITH MOCK MEAT BALLS. + +Soak over night a pint of black beans in a quart of water. In the +morning drain, and cover with fresh water, set the saucepan on the +stove; when the water comes to a boil drain it off and add a quart of +fresh water. Cut fine an onion, and with a few slices of carrot and +turnip and green pepper fry in a heaping tablespoonful of butter, add to +the beans with a bay leaf half a dozen peppercorns, two cloves, cook +until tender, press through a sieve, return to the fire, and if it is +too thick add more water. Have a hard boiled egg and half a lemon cut +into dice, and meat balls made from recipe given for mock meat the size +of hickory nuts and boiled in water as other balls are cooked. Drop the +balls into the soup, and when hot pour the soup over the lemon and egg +in the tureen and serve. + + + + +Entrees. + + +EGG BORDER WITH RICE AND CURRY SAUCE. + +Stir four eggs together, add three-quarters of a cup of rich milk, a few +drops of onion juice, and salt and pepper to taste; beat a little. Have +a border mould well buttered and sprinkled with finely minced parsley, +pour the mixture into it, set in a pan of boiling water in the oven, +cover and let it cook until firm--from five to ten minutes. Have ready +some rice boiled twenty minutes in plenty of salted water and well +drained, and a cream sauce into which a slightly heaping teaspoonful of +curry powder has been stirred. Turn the egg border out on a hot platter, +fill the center with rice, pour some of the sauce over it, and the rest +around the border. Garnish with parsley and serve at once. + + +RICE BORDER WITH VEGETABLES OR HARD BOILED EGGS IN CREAM SAUCE. + +Three-quarters of a cup of Carolina rice, picked over carefully and +washed. Boil fifteen minutes in salted water. Drain off the water and +have one pint and a half of boiling milk in a double boiler, stir the +rice into this and cook until all the milk is absorbed, then add a +tablespoonful of butter. Butter a border mould well, turn the rice into +it, pressing it down so that the form will be perfect, put in the plate +heater for five minutes, turn out on a platter and serve with vegetables +or hard boiled eggs in a cream sauce. + + +A BORDER TIMBALE OF MOCK CHICKEN. + +Take three-quarters of a cup of rich milk, put half of it into a +saucepan with an ounce and a half of butter, let it come to a boil, and +then stir into it an ounce and a half of dried and sifted bread crumbs +and a good half tablespoonful of flour. Stir constantly until it no +longer sticks to the pan, remove from the fire and let it cool. When +cold add two heaping tablespoonfuls of finely chopped walnuts, one +tablespoonful of lemon juice, one teaspoonful of onion juice, one even +teaspoonful of sugar, a saltspoonful of mace, two eggs unbeaten--one at +a time--and the rest of the milk, salt and pepper to taste. Beat hard. +Butter well a border mould, and sprinkle with fine bread crumbs, turn +the timbale mixture into it, set the mould in a pan of boiling water, +cover to keep from browning, and bake from ten to fifteen minutes. + +SAUCE.--Put in a spider a good heaping tablespoonful of butter, let it +brown, add a thick slice of onion cut in small pieces and a heaping +tablespoonful of flour, stir constantly until it is a very dark rich +brown, being careful not to let it burn, then add a quarter of a pound +of fresh mushrooms, skinned and stemmed and cut into dice, let them cook +a few minutes, then add a stock made from their stems and skins. Have a +celery root that has been pared and cut into dice and cooked until +tender in very little water with a bay leaf and two cloves, remove the +cloves and bay leaf and turn the rest into the sauce, season with pepper +and salt. Turn the timbale out on a platter, fill the center with the +sauce, garnish and serve. A few truffles are a great addition. The +timbale may also be served with an olive sauce. + + +A MOULD OF SPAGHETTINA. + +Put three-quarters of a cup of spaghettina, broken in small pieces, into +a quart of boiling water with an even tablespoonful of salt. Boil half +an hour. Drain the water off and add a cup of milk to the spaghettina, +and cook nearly half an hour, until the milk is almost all absorbed. +Then make a cream sauce as follows: One cup of milk in a saucepan, rub +butter the size of an egg into a slightly heaping tablespoonful of +flour, adding a little of the warm milk, then stir into the milk on the +fire, season with salt and pepper, add two even tablespoonfuls of grated +cheese--the American Edam cheese is nice for this--and when the sauce is +thick turn the spaghettina into it, let it come to a boil, turn out on a +dish, and when cool add one egg beaten light. Butter a border mould +which holds a little more than a pint, sprinkle it with bread crumbs, +turn the mixture into it and set the mould into a pan of hot water and +bake in a moderate oven twenty-five minutes. Have a pint of nicely +stewed tomatoes seasoned to taste and thickened with bread crumbs and a +good tablespoonful of butter. Turn the spaghettina mould out on a +platter, fill the center with the stewed tomatoes, garnish with parsley +and serve. It makes a very pretty dish and is an excellent piece de +resistance for dinner or luncheon. + + +SPINACH BORDER MOULD. + +Prepare the spinach as in recipe for spinach pudding, butter a border +mould, dust it with bread crumbs, and press the spinach mixture into it, +put the mould into a pan of hot water in the oven, cover it to prevent +browning, and bake about twenty minutes. + + +A FILLING FOR THE CENTER OF MOULD OF SPINACH. + +Break two eggs in a bowl, add a little salt and four tablespoonfuls of +cream and beat them slightly. Turn into a buttered tin cup and stand in +a saucepan with a little boiling water in it on the stove, cover and +cook until stiff--about three or four minutes--remove from the fire, +turn out of the mould and cut in half-inch slices and then into stars or +any fancy-shape preferred, or into dice. Make a cream sauce, turn the +spinach mould out on a platter, put a little of the sauce in the center, +then some of the egg stars, then the rest of the sauce, and finish with +the egg stars. + + +MOCK COD FISH BALLS. + +Six medium sized potatoes, washed, peeled and boiled for ten minutes in +salted water. Drain and grate them while hot and stir in two heaping +tablespoonfuls of butter; mix thoroughly. Season with salt, cayenne +pepper to taste, and add a teaspoonful of grated onion and a +saltspoonful of mace. Beat two egg yolks light and stir well into it +with two heaping tablespoonfuls of cracker crumbs. Fry brown in small +balls in boiling fat without crowding them in the basket, drain on +kitchen paper and serve very hot on a platter, garnish with parsley. + + +MOCK FISH BALLS IN CURRY OR CREAM SAUCE. + +Five ounces of plain boiled potatoes put through a patent vegetable +strainer or mashed very fine. Add three ounces of butter and a slightly +heaping tablespoonful of Groult's potato flour, two eggs slightly beaten +and stirred in--a little at a time--a few drops of onion juice and salt +and pepper to taste. Have a saucepan of boiling salted water over the +fire, dip a tablespoon in cold water and then into the mixture and take +out in oblong balls as nicely and uniformly shaped as possible, and drop +them carefully into the boiling water, which must not boil too violently +as the mixture is tender and would cook to pieces. Put them in without +crowding and let them cook three minutes, taking them out one after +another as they are done. Put in a colander to drain while preparing +the curry sauce. Melt in a saucepan a heaping tablespoonful of butter +and add to it a heaping teaspoonful of flour, an even teaspoonful of +curry powder, stir well and add milk until of the consistency of cream +sauce. Put the balls into the sauce and let it come to a boil, remove +from the fire, and add a tablespoonful of good Madeira. Serve on a +platter, garnish with parsley and serve. The curry powder and wine may +be omitted if not liked, and the balls served in plain cream sauce. + + +MOCK FISH (a Norwegian dish). + +Take three or four large white potatoes. Wash and peel them and boil +until only half done. Grate them, and take only the part that has passed +through the grater--that it may be light. Then weigh out half a pound. +Beat the yolks of three eggs very light with a quarter of a cup of +cream, mix with the potatoes and add three ounces of butter melted, half +a teaspoonful of grated white onion, a dash of cayenne pepper, and salt +to taste. Butter a mould well, sprinkle it with dried and sifted bread +crumbs, put the mixture in it, and set the mould in a pan of boiling +water in the oven, cover the mould and bake half an hour. Turn out +carefully on a platter, pour a cream or Hollandaise sauce around it, and +garnish with parsley. Serve very hot with a cucumber salad with French +dressing, as a fish course. + + +MOCK MEAT. + +Put three-quarters of a cup of milk and three ounces of butter in a +saucepan on the fire. When it boils stir in three ounces of dried and +rolled bread crumbs and a slightly heaping tablespoonful of flour, and +half a teaspoonful of sugar. Let it cook until it no longer adheres to +the pan, then remove from the fire. When it is cool, add three eggs, one +at a time, beating until smooth, then add one heaping tablespoonful of +chopped walnut meats, salt and pepper to taste, and a few drops of onion +juice. Make into flat cakes, a little less than half an inch thick, like +sausage cakes, dip them in flour, put them into a saucepan of boiling +salted water and cook for three or four minutes. Take them up, drain +them from the water, dip in flour again, and brown them in hot butter in +a spider. Set them one side to keep hot. In another spider make a sauce. +Put in a heaping tablespoonful of flour, a generous heaping +tablespoonful of butter, and a heaping tablespoonful of chopped walnut +meats, let them all brown nicely together, then stir in a vegetable +stock that has been strained until the gravy is as thick as cream. + + +SPAGHETTINA CHOPS. + +Spaghettina is finer than spaghetti, and for sale at Italian groceries. +Half a cup of milk, half a cup of spaghettina, broken into bits, three +tablespoonfuls of grated cheese, one tablespoonful of butter, half a +tablespoonful of flour, and one egg. Put the spaghettina on in boiling +salted water, boil for three-quarters of an hour, drain well in a +colander. Make the sauce by melting the butter and stirring the flour +into it until smooth, then add the cheese and milk and the spaghettina. +Let it come to a boil and stir in quickly the beaten egg, let it +thicken, remove at once from the fire, turn it out in a deep plate, and +when cold form it into chops, dip them in beaten egg, then in bread +crumbs and fry in boiling fat. They are very nice served with a tomato +sauce, but good without it. + + +TOMATO CHOPS. + +Measure three-quarters of a cup of tomatoes after the water has been +drained off, put in a saucepan over the fire and stir into it a cupful +of mashed potatoes, a heaping tablespoonful of butter, salt and pepper +to taste, half a cup of grated bread crumbs. Mix thoroughly and add one +egg beaten light. Remove from the fire, turn into a deep plate, let it +get cold, then form in the shape of chops, dip in egg and roll in dried +bread or cracker crumbs and fry a nice brown in boiling fat. Arrange on +a platter and serve with tomato sauce, or place around a dish of stewed +tomatoes. + + +SAVORY FRIED BREAD. + +Cut slices of stale home-made bread about half an inch thick, shape them +like chops, soak the slices in a rich, well seasoned vegetable stock +until nearly saturated with it--don't allow them to become too +soft--then dip in beaten egg mixed with a little milk and fry in butter +in a spider until a nice brown. Serve with tomato sauce, or around a +dish of stewed tomatoes. + + +MOCK FISH CHOPS. + +Pare three good sized potatoes, cut fine and throw them into cold water +to prevent them from turning dark. When all are cut drain them from the +water and chop very fine--there must be two cupfuls. Have a cup of +boiling milk in a saucepan and put the potatoes into it, cook until +tender, but not soft, and be careful not to let them burn; when done add +two generous heaping tablespoonfuls of butter, two heaping +tablespoonfuls of French carrots, previously cooked in as little water +as possible, and chopped very fine, one heaping teaspoonful of green +pepper, one of parsley, one heaping teaspoonful of grated onion, a +heaping saltspoonful of powdered mace, a dash of cayenne pepper and salt +to taste. Measure two tablespoonfuls of tomatoes--after all the water +has been pressed from them--chop fine and add to it one whole egg and +one egg yolk beaten light, stir this into the potato mixture while on +the stove, remove at once from the fire, add two heaping tablespoonfuls +of cracker crumbs rolled fine, and two tablespoonfuls of fine Madeira or +sherry. Turnout to cool and then form into chops, roll in egg and +cracker crumbs and fry in boiling fat. Serve with cucumber salad. + + +FRICASSEE OF SPAGHETTINA. + +Take a cupful of spaghettina, broken into small pieces, put in boiling +salted water and cook for three-quarters of an hour. Drain well, have a +cupful of cream sauce and stir the cooked spaghettina into it, let it +come to a boil, season with salt and pepper, and add the well beaten +yolk of an egg, stir well, remove at once, and turn into a hot vegetable +dish and serve. + + +MUSHROOMS EN COQUILLE. + +Wash half a pound of nice, fresh mushrooms, peel them and cut off the +stems, cut the flaps into dice, and put the skins and stems in a +saucepan with a cup of water, and cook for ten minutes. While these are +cooking put a heaping tablespoonful of butter in a spider, when hot add +the mushroom dice and let them cook until tender, then add a +dessertspoonful of flour, and when it is cooked add the water the stems +were boiled in, and salt and pepper to taste. If the sauce is too thick +add a little more water. Stir in at the last a teaspoonful of finely +minced parsley, a few drops of lemon juice and the well-beaten yolk of +one egg, stir well, remove from the fire, fill the shells, sprinkle +bread crumbs over the tops and a little melted butter, put in the oven +for an instant to brown. + + +RAGOUT OF EGG PLANT. + +Boil a small egg plant until tender. Peel it thinly and set aside to get +cold. Cut in slices an inch thick and cover the bottom of a baking dish +with them. Melt a generous tablespoonful of butter in a saucepan and +stir into it two heaping tablespoonfuls of fresh mushrooms, a heaping +teaspoonful of parsley, a heaping teaspoonful of onion, all chopped very +fine, season with salt and pepper and pour over the egg plant. When it +is time to put it in the oven sprinkle with Parmesan cheese and fine +breadcrumbs and dot with small lumps of butter, and bake until brown in +a quick oven. Serve in the dish in which it is baked with the following +sauce in a sauce boat. + +SAUCE.--Boil the skins and stems of the mushrooms in a cup of water; +while they are cooking, brown together in a spider a slightly heaping +tablespoonful of butter, a slightly heaping tablespoonful of flour, and +a small slice of onion cut very fine. Strain the mushroom skins and +stems and add the water they were cooked in to the browned butter and +flour, and when the sauce is thick and smooth turn it into a saucepan +and add to it a heaping tablespoonful of mushrooms, one small cucumber +pickle and two large olives, all chopped very fine. Let all simmer +together for a few minutes, season to taste with salt and pepper. If the +sauce is too thick add a little water. It should be like thick cream. + + +PATTIES OF PUFF PASTE. + +Roll out some puff paste an inch thick, cut with a patty-cutter as many +rounds as are needed, then with a smaller cutter stamp each round about +half an inch deep. Bake in a quick oven; when done lift the centers out +carefully with a knife, remove a little of the inside. When wanted heat +the patty shells and fill with spaghettina in tomato sauce, mushrooms or +vegetables in a cream or savory sauce, or the filling as given for +spinach border mould. A few truffles cut fine are a nice addition to +tomato sauce. Lay the little tops on and serve. + + +SAVORY RICE (a Mexican Dish). + +Wash half a cup of rice, drain from the water. Put a heaping +tablespoonful of butter in a spider, when hot add a small leek or white +onion and the rice, fry until the rice is a golden brown--do not let it +get too dark. Have ready a vegetable stock, nearly fill the spider and +cook twenty minutes until the rice is perfectly dry. Every grain should +stand alone. Turn out on a platter and serve with tomato sauce. + + +RAGOUT OF ASPARAGUS WITH MOCK MEAT BALLS. + +Scrape and wash a bunch of asparagus, cut in pieces about an inch long +as far as the stalks are very tender, put the remainder of the stalks +with an onion into a saucepan, cover with boiling water and let it cook +until tender--about half an hour. Then mash them in the water in which +they were boiled through a colander. Put over the fire again, and when +it comes to a boil throw in the points and cook until tender. While that +is cooking make some mock meat, as given in a previous recipe, form into +balls as large as a walnut. Cook them in salted boiling water for five +minutes, drain them from the water, also the asparagus points from the +stock, put them together in a saucepan to keep hot while making a gravy. +Melt a generous heaping tablespoonful of butter in a spider, add to it +when it bubbles a large heaping tablespoonful of flour, stir well until +it becomes a dark, rich brown, taking care that it does not burn, add +the asparagus stock, season with salt and pepper--this gravy should be +like thick cream--turn it over the asparagus and meat balls, stir in a +good half tablespoonful of butter, let it come to a boil and serve on a +platter. Garnish with parsley. + + +CURRIED RICE CROQUETTES. + +Put three-quarters of a cup of milk in a saucepan with butter the size +of an egg, let it come to a boil, and stir into it one large cup and a +half of rice that has been boiled in salted water twenty minutes. Add a +slightly heaping teaspoonful of curry powder, a few drops of onion juice +and salt to taste. When it comes to a boil add a beaten egg to it, stir +a minute and remove from the fire. Turn it out, let it cool, and then +form into cylinders and fry as usual. + + +MOCK FISH CROQUETTES. + +Slice three medium sized potatoes, boil until tender, but not soft, chop +very fine an even teaspoonful of onion with three zepherettes or small +square crackers, then add the hot potatoes and chop all together, season +with a dash of cayenne pepper, a saltspoonful of mace, a little salt and +pepper. Make a sauce with a large heaping tablespoonful of butter, a +heaping teaspoonful of flour rubbed well together in a saucepan over the +fire; when smooth add three-quarters of a cup of rich hot milk, when it +boils add the potato mixture, let it get thoroughly hot and stir into it +a well-beaten egg, remove from the fire, turn it out to get cool. Form +into cylinders, dip in egg, roll in bread crumbs, fry in boiling fat, +and serve with either Hollandaise or tartar sauce. + + +WALNUT CROQUETTES. + +Put half a pint of bread crumbs and a gill of milk in a double boiler, +place over the fire and stir until thick and smooth, add a pinch of +salt, three-quarters of a cup of chopped nuts and a tablespoonful of +sherry. When the mixture is hot stir into it the well-beaten yolks of +two eggs and remove from the fire at once. Set the mixture away to get +cold, then form in any shape preferred for croquettes; dip them in egg +and then in dried bread or cracker crumbs, fry in boiling fat and serve +with a sauce piquante. + + +RAGOUT OF MUSHROOMS. + +Wash half a pound of fine, fresh mushrooms, skin, stem and cut them into +dice. Put the stems and skins in water to cover and stew them for twenty +minutes; strain and put the mushrooms into this broth with a generous +tablespoonful of butter, a teaspoonful of finely chopped onion, season +with salt and pepper, cook until tender; when done add two well-beaten +yolks of eggs, stir briskly and remove at once from the fire, turn out +on a platter, sprinkle with a little very finely minced parsley and +serve very hot. + + +MOCK CHICKEN CROQUETTES. + +Two cups of rye bread--home-made is the best--chopped fine, one cup of +chopped English walnuts. Mix together and chop again with a +tablespoonful of butter, an even tablespoonful of grated onion, a scant +teaspoonful of ground mace. Melt a heaping tablespoonful of butter in a +saucepan with half a tablespoonful of flour and add gradually to it a +cupful of rich milk; when this comes to a boil add the other +ingredients, salt and pepper to taste, then stir in two well-beaten +eggs, remove from the fire and add a tablespoonful of lemon juice; turn +out on a platter to cool, form into cylinders, dip in egg and bread +crumbs, as usual, and fry in boiling fat. + + + + +Vegetables. + + +Vegetables should be cooked in as little water as possible; the better +way is to steam them. So much of the valuable salts are washed out by +boiling in too much water. + +All vegetables left over can be warmed again, either in a cream sauce, +or put in a double boiler and steamed, adding a little more butter. + +When pepper is used, it should always be white pepper, especially in +white sauces and soups. + +Never salt vegetables until they are nearly cooked; it hardens them. + +The water vegetables are boiled in may be utilized in making sauces and +soups; the best of the vegetables goes into it. + +The water Jerusalem artichokes are boiled in becomes quite a thick jelly +when cold, and makes an excellent foundation for sauces. + + +TO BOIL POTATOES. + +Select potatoes of uniform size, wash and pare thinly, cover with +boiling water and cook half an hour; when nearly done add salt. As soon +as done drain from the water and set the saucepan where the potatoes can +steam for a few minutes. They should be served immediately, and never +allowed to remain in the water a moment after they are cooked. Potatoes +are much better steamed with their skins on than boiled, as they then +retain all the potashes. When they are old they should be washed, pared +and covered with cold water, and allowed to stand for several hours +before either boiling or frying. + + +POTATOES BAKED. + +Select them of uniform size, wash and scrub well, cut a thin slice from +each end to prevent their being soggy. They require nearly an hour to +bake in a moderate oven. + + +TO MASH POTATOES. + +Boil the potatoes carefully, drain from the water, mash fine, and to +four good-sized potatoes add a heaping tablespoonful of butter, a +tablespoonful or two of cream or rich milk and salt and pepper to taste. +Serve at once. They must be freshly mashed and very hot to be eatable. +The mashed potatoes maybe squeezed through a vegetable ricer, when they +are called Potatoes a la Neige. + + +NEW POTATOES WITH CREAM SAUCE. + +Select rather small potatoes of uniform size and boil. When done drain +off the water, set them back on the stove to keep hot while making a +cream sauce, then put them carefully in a vegetable dish, pour the sauce +over them and sprinkle with a little finely minced parsley. + + +BROILED POTATOES. + +Take some cold boiled potatoes and cut them in rather thick slices +lengthwise, dust with white pepper and salt, dip each slice in melted +butter, broil over a clear fire until a nice brown. Serve with melted +butter and finely minced parsley poured over them. + + +POTATOES A LA CREME AU GRATIN. + +Chop cold boiled potatoes, put them in a baking dish, pour over them a +cupful of white sauce nicely seasoned, sprinkle with a tablespoonful of +grated Parmesan cheese or Edam cheese grated, one tablespoonful of bread +crumbs, and dot all over with tiny bits of butter. Put in a quick oven +for a few minutes to brown. Do not leave it in too long, or it will +become dry. + + +STUFFED POTATOES. + +Bake some medium-sized potatoes; when done cut in half lengthwise, scoop +out the inside, taking care not to break the skin. Mash the potato +smooth and fine with butter and a little milk, season with salt and +pepper to taste, heat thoroughly, fill the skins, brush the tops over +with melted butter, brown in the oven and serve. + + +POTATO FRICASSEE. + +Put in a spider a generous tablespoonful of butter and a cup of milk, +when hot add some cold potatoes cut in dice, season with pepper, salt, a +few drops of onion juice. Let them get thoroughly hot, then add the +beaten yolks of two eggs, stir constantly until thick. Great care must +be taken not to let it cook too long, or the sauce will curdle. Pour +into a vegetable dish, sprinkle a little finely minced parsley over the +top and serve. + + +POTATOES A LA DUCHESSE. + +Take cold mashed potatoes that are nicely seasoned with salt and pepper, +form into little round cakes, put them on a tin, glaze over with beaten +egg and brown in the oven. Arrange on a platter, garnish with parsley +and serve. + + +SARATOGA CHIPS. + +Peel some medium-sized white potatoes, and slice them very thin. It is +better to have a potato slicer for these, if possible, as it cuts them +so quickly and perfectly. Wash the potatoes in one or two waters, then +cover with fresh water and lay a lump of ice on the top of them. Let +them stand an hour, if convenient, drain in a colander, wipe dry with a +towel, and fry in boiling fat--not too many at a time in the basket or +they will stick together, and will not brown. Have a quick fire, and fry +until brown and crisp, drain on paper, sprinkle with salt and serve. + + +FRENCH FRIED POTATOES. + +Peel some potatoes and cut in finger lengths, not too thick, cover with +ice water, and if they are old it is better to let them stand two hours. +Drain, wipe dry, and fry in boiling fat as Saratoga chips--not too many +at a time. When they are a nice brown lift the basket from the fat, +sprinkle with salt, shake the grease from them and remove with a +skimming spoon, drain on paper and serve at once. + + +POTATOES A LA MAITRE D'HOTEL. + +Cut cold boiled potatoes in round slices, not too thick, put in a +saucepan with some melted butter, pepper and salt. When they are hot add +some lemon juice and a little minced parsley and serve. + + +POTATOES LYONNAISE. + +Fry a little onion cut in thin slices in plenty of butter; when a +delicate brown add some cold boiled potatoes cut in slices of medium +thickness, mixing them with the onion by tossing them together rather +than stirring, as this breaks them. Cook until a nice color, drain them, +put in a dish and sprinkle a little minced parsley over them. + + +POTATOES A LA PARISIENNE. + +Peel and wash some potatoes, scoop out into little balls with a potato +scoop, which is made for the purpose. Boil for five minutes, put in +melted butter in a saucepan until each potato is well covered with the +butter, turn them into a pan, and brown in the oven. Turn out on a dish +and sprinkle with minced parsley and a little salt. + + +POTATOES CREAMED AND BROWNED. + +Take a pint of cold boiled potatoes, cut into dice of uniform size. Have +ready a pint of cream sauce, toss the potatoes in this, season with +salt and white pepper to taste, put in a baking dish, sprinkle with +dried bread crumbs and a tablespoonful of American Edam cheese. A few +drops of onion juice, if liked, may be added before putting the potatoes +into the dish. Set it in the oven a few minutes, until it becomes a +golden brown and serve. Do not let it stand in the oven long or it will +dry. + + +POTATO PUFF. + +Two cupfuls of smoothly mashed boiled or baked potatoes, two +tablespoonfuls of melted butter, two well-beaten whites of eggs, a +cupful of sweet cream or rich milk. Stir the melted butter into the +potato, then add the eggs and cream, season with salt and pepper, turn +into a buttered baking dish, bake in a quick oven and serve in the dish +in which it is baked. + + +WHITE POTATO CROQUETTES. + +Boil and mash very fine four medium sized potatoes. Put half a cup of +rich milk and a generous heaping tablespoonful of butter in a saucepan +over the fire. When the milk comes to a boil, stir in the mashed +potatoes, season with pepper and salt to taste, mix thoroughly and add +the white of an egg beaten to a stiff froth, remove from the fire, turn +out on a plate to cool, then make up in small cylinders, dip in beaten +egg, roll in cracker crumbs and fry a delicate brown in boiling fat. + + +POTATO PAPA (a Mexican Dish). + +Wash, pare and boil one dozen small white potatoes, mash while hot and +add to them half a cup of raisins stoned and chopped very fine, twenty +large Queen olives stoned and chopped fine, one tablespoonful of parsley +finely minced, an even teaspoonful of sugar, and salt and pepper to +taste. Mix all well together, form into an oblong shape, leaving the +top rough. Brown a little butter in a spider, put the papa into it, and +after a few moments' frying scatter little lumps of butter over the top +and set in the oven to brown. Garnish with parsley and hard-boiled eggs +cut in quarters lengthwise. + + +SWEET POTATOES FRIED RAW. + +Peel two or three medium-sized potatoes and cut in slices about a +quarter of an inch thick, fry in boiling fat--when they are a nice brown +they are done--drain on paper for a moment before serving. + + +COOKED SWEET POTATOES FRIED. + +Take several sweet potatoes cut in slices lengthwise, not too thin. Dip +each slice in melted butter and then in brown sugar, and fry in a little +butter. + + +SWEET POTATOES MASHED AND BROWNED. + +Boil three sweet potatoes of medium size until done. Peel and squeeze +through the patent vegetable strainer, add a heaping tablespoonful of +butter, salt and pepper to taste, and enough milk to make very soft. Put +in a baking dish, dot it over with tiny bits of butter and bake until +brown. Serve in the dish in which it is baked. If any is left over +remove the thin brown skin, make the potato into small, flat cakes and +brown on both sides in a little butter in a spider. + + +SWEET POTATO CROQUETTES. + +Three medium-sized potatoes baked and mashed very fine and beaten to a +cream with one generous tablespoonful of butter, three tablespoonfuls of +cream, one teaspoonful of sugar, a little salt, one teaspoonful of lemon +juice, a saltspoonful of cinnamon and one egg yolk beaten very light, +and add at the last the white of egg whipped to a stiff froth. Form into +cones or cylinders, dip in beaten egg and bread crumbs and fry in +boiling fat. Drain on kitchen paper, sift a little sugar over them and +serve at once. + + +BRUSSELS SPROUTS. + +Pick off any leaves that may be discolored and wash well a quart of +Brussels sprouts, put into a saucepan with two quarts of boiling water +and a saltspoonful of soda. Boil rapidly until tender--about half an +hour--just before they are done add a tablespoonful of salt. Drain them +in a colander, and if it is not time to serve them stand the colander +over steam to keep them hot. Do not let them remain in the water. When +ready to serve put the sprouts in a vegetable dish and pour over them a +pint of rich cream sauce. + + +OKRA AND TOMATOES. + +A quart of fresh or canned tomatoes--if fresh, skin in the usual +way--cut them in quarters and put over the fire, let them boil until a +great deal of the water has evaporated, then add a pint of fresh okra, +cut in slices, cook until tender, season with a generous heaping +tablespoonful of butter, and pepper and salt to taste. + + +BEETS. + +Wash the beets carefully to avoid breaking the skin, and do not cut off +the fine roots, as this will bleed and spoil them. Put on in boiling +water and cook from an hour and a half to three hours. Test with a +wooden skewer. Cut in slices or dice and serve with melted butter, +pepper and salt. Winter beets should be soaked over night. + + +PUREE OF PEAS. + +When peas are old this is a very nice way to use them. Put a quart of +shelled peas over the fire in sufficient boiling water to cook them. +Boil until tender, drain from the water, press through a puree sieve, +season with salt and pepper to taste, and a good heaping tablespoonful +of butter, and if too dry a little milk or cream may be used. + + +PUREE OF LIMA BEANS + +may be prepared in the same way. + + +PUREE OF CUCUMBERS. + +Peel and slice the cucumbers and put them over the fire in as little +boiling water as will cook them; when tender drain from the water, press +through a puree sieve, season with salt and pepper and add a +tablespoonful of butter. + + +STUFFED CUCUMBERS. + +Peel two large, fine cucumbers, cut in half lengthwise, take out the +seeds. Scrape out carefully the soft part--with a small spoon--into a +saucepan. Peel and core a tart apple, chop fine with a small pickled +gherkin, take from this a good tablespoonful for the sauce and put one +side, then add the rest to the soft part of the cucumbers in the +saucepan. Let it simmer until tender, then add butter the size of an +egg, pepper and salt to taste, a few drops of onion juice, or the spoon +used for stirring the mixture may be rubbed with garlic, three +tablespoonfuls of grated bread crumbs, one egg beaten, stir all +together, and remove at once from the fire. Put the cucumbers in a +saucepan, cover with boiling water and cook gently until tender--about +ten or fifteen minutes; when nearly done add a tablespoonful of salt, +drain from the water, when cool enough stuff them with the dressing +already prepared and press into shape, brush with egg, sprinkle bread +crumbs over the top and a few tiny lumps of butter, place carefully in a +pan and bake a delicate brown. + +FOR THE SAUCE, take the tablespoonful of apple and pickle reserved from +the stuffing, and add a teaspoonful of capers, chop all together as fine +as possible, make a cream sauce and add this mixture to it on the fire +and heat thoroughly. Place the cucumbers carefully on a platter and pour +the sauce around them. + + +CUCUMBERS STUFFED WITH MUSHROOMS. + +Peel two large, firm cucumbers, and cut in half lengthwise; take out the +seeds. Take a quarter of a pound of fresh mushrooms, skin and stem them. +Chop the mushroom flaps very fine, put them in a spider with four +tablespoonfuls of melted butter and a very little water, cover and cook +until tender. Remove from the fire, stir in four heaping tablespoonfuls +of grated bread crumbs, salt and pepper to taste, a few drops of onion +juice, and the yolk of one egg. Stuff the cucumbers with this dressing, +put the halves together, fasten with wooden toothpicks or tie with +string. Place in a small dish that will fit in the steamer, cover +closely, and steam until tender--about three-quarters of an hour--and +serve with a brown sauce made as follows: + +THE SAUCE.--Put on the skins and stems of the mushrooms in boiling +water. Fry a few slices each of carrot, celery top, green pepper, onion +and turnip in butter, strain the water from the mushroom stems into this +and stew until all are tender, strain, add a generous tablespoonful of +butter and enough flour to thicken the sauce, and salt and pepper to +taste. Place the cucumbers in a shallow vegetable dish, remove the +strings and pour the sauce around them. + + +ESCALLOPED EGG PLANT. + +Boil a small egg plant, cut it in half, take out the pulp, throwing away +the seeds and skin, chop the pulp fine and mix with it half a +teaspoonful of bread crumbs, one cup of cream or rich milk, butter the +size of an egg, an even teaspoonful of finely minced parsley, pepper and +salt to taste, and a few drops of onion juice. Beat all together, turn +into a baking dish, cover the top with dried bread crumbs and tiny bits +of butter and bake until brown. Serve in the dish in which it is baked. +If any is left over, cut in slices half an inch thick and fry in butter +for luncheon. + + +STUFFED EGG PLANT. + +Take half a large egg plant, boil gently until tender, remove from the +fire, take out the pulp carefully so as not to break the shell, leaving +it about a quarter of an inch thick. Peel and stem a quarter of a pound +of fresh mushrooms, chop very fine, reserve a heaping tablespoonful of +this for the sauce, then add the pulp of the egg plant to the mushrooms +in the chopping bowl, and one heaping tablespoonful of currants, washed +and picked over, one even teaspoonful of grated onion, one even +teaspoonful of chopped green pepper, five heaping tablespoonfuls of +grated bread crumbs, four tablespoonfuls of melted butter, two +tablespoonfuls of rich cream. Mix all well together, fill the shell with +this mixture, press it into shape and bind carefully with string. Bake +twenty minutes, remove the string and serve on a platter with the sauce +poured around it. + +THE SAUCE.--Put on the skins and stems of the mushrooms in a saucepan, +cover with boiling water, cook until tender, drain, and into this water +put the tablespoonful of reserved mushrooms, add salt and pepper to +taste, boil a few minutes, then add a heaping teaspoonful of flour +stirred into a heaping tablespoonful of butter, let all cook together +until thick, and pour around the egg plant. + + +GREEN CORN CAKES. + +One quart of grated corn, one teacup of butter melted, four +tablespoonfuls of flour, two eggs, and salt and pepper to taste. Bake as +griddle cakes and serve at once. These cakes are very good made of +canned corn. Pound the corn in a mortar and press through a sieve. + + +CORN PUDDING. + +Four large ears of corn grated, or a can of corn prepared as for corn +cakes, one heaping tablespoonful of butter, one teaspoonful of flour, +one teaspoonful of sugar, one whole egg and one yolk. Melt the butter +and stir into the corn, beat the eggs and add with one pint of milk, the +sugar and flour, and salt and pepper to taste. Bake in a shallow dish in +a moderate oven from twenty minutes to half an hour. If it bakes too +long, it becomes watery. + + +MOCK OYSTERS OF GREEN CORN. + +A pint of grated corn, a cup of flour, one egg, two ounces of butter, +three tablespoonfuls of milk, and salt and pepper to taste. Mix well and +drop from a spoon in oblong cakes--to look as much like oysters as +possible--into hot butter, fry brown on both sides. Serve on a platter +and garnish with parsley. These may also be made of canned corn by +pressing it through a colander with a potato masher to separate the +hulls from it. + + +CORN BOILED ON THE COB. + +Husk the corn and remove the silk, put in a kettle, and cover with +boiling water. If the corn is young, it will cook in from five to ten +minutes, as it is only necessary to set the milk. It should be served at +once in a folded napkin. + + +CURRY OF CORN. + +A can of corn, one good tart cooking apple, one tomato, a teaspoonful of +finely chopped green pepper, a teaspoonful of grated onion, a +teaspoonful of curry powder, a tablespoonful of chopped Brazil or +English walnuts, two tablespoonfuls of butter, and salt and pepper to +taste. Put the butter in a spider, when it bubbles add the apple cut in +dice and onion, fry brown, then stir in the curry powder, the chopped +pepper and tomato and nuts, let all simmer together for a few minutes, +then add the corn, and cook gently for twenty minutes. If it is too +thick a little water must be added. Serve in a shallow vegetable dish or +on a platter. Fresh corn may be used. Boil and then cut from the cob, +cook the cobs in the water the corn was boiled in long enough to extract +all the good from them, and use this broth for the curry. + + +CROQUETTES OF SALSIFY AND CELERIAC. + +Two roots of salsify and one large celeriac. Wash and scrape them well. +Cut in pieces and cover with vinegar and water and let them stand one +hour--this will prevent them from turning dark. Pour off the vinegar and +water and nearly cover them with boiling water, cook until very tender, +mash fine and smooth, season with pepper and salt, and a few drops of +onion juice, put in a saucepan over the fire, and add a tablespoonful of +butter, two tablespoonfuls of milk, and just before removing from the +fire add a tablespoonful of cream and one egg, stir well, turn out into +a bowl and set aside to cool. When cold make into croquettes, dip in egg +and cracker crumbs and fry in a basket in boiling oil. + + +INDIAN CURRY OF VEGETABLES. + +Equal quantities of cauliflower and potatoes, raw. The cauliflower cut +into flowerettes and the potatoes into dice. Put them into a spider +with a heaping tablespoonful of butter, a rounded teaspoonful of curry +powder, and let them simmer for a few minutes without taking color. Then +add two tablespoonfuls of tomatoes, an even teaspoonful of grated onion +and one of chopped green pepper, fill up the spider with boiling water, +and set it back on the stove where it will stew gently until the +vegetables are tender and the water has been reduced to one-third the +quantity. It should be as thick as ordinary gravy; if not, add a scant +teaspoonful of flour. Just before it is done stir in a heaping +tablespoonful of butter. Turn it into a shallow vegetable dish and serve +very hot. The spider should be kept covered while the curry is cooking. +It is very good without the green pepper. This may be warmed over, and +is better the second day than the first. + + +KOHLRABI. + +Peel them, cut in slices and pour on just enough boiling water to cook +them. Cook until tender. When nearly done add salt. Make a cream sauce, +season with white pepper, salt and a little grated nutmeg, if liked, +toss them in this sauce, let it boil up once and serve very hot. + + +MARROWFAT BEANS BAKED. + +Pick over carefully and wash one quart of beans, soak in water over +night. In the morning drain, add fresh cold water and bring to a boil, +drain again, and turn them into a four-quart stone jar, put in a +generous cup of butter, two large tablespoonfuls of Porto Rico molasses, +two tablespoonfuls of salt, less than a teaspoonful of pepper, and fill +the jar with boiling water. Put in the oven, covering the jar with a tin +cover. It must be cooked in a slow oven eight or nine hours--the water +ought to last until the beans are perfectly cooked, and when done a +good gravy left, about a third of the depth of the beans in the jar. +Beans cooked in this way are very nutritious and easily digested. Keep +them covered for two or three hours while cooking. Serve with Chili +sauce. + + +BAYO OR MEXICAN BEANS.--No. 1. + +Put one cup of Bayo or Mexican red beans to soak over night, in the +morning drain off the water and put them in a saucepan with plenty of +fresh water, let them cook for two hours, drain again, and add to them +three fresh tomatoes, skinned and cut small, or a cup of canned +tomatoes, and half an onion cut as small as the beans, then cover with +boiling water and cook for one hour. Then stir in a very generous +tablespoonful of butter, and salt and pepper to taste. + + +MEXICAN BEANS.--No. 2. + +Soak over night a pint of beans and boil as in recipe No. 1 until soft. +Then melt a tablespoonful of butter in a spider; when it bubbles put in +a small onion chopped very fine, and fry a delicate brown. Drain the +beans and turn them into the spider, add a cup of boiling water and stir +until the water becomes thick like cream. + + +EMPARADAS (a Mexican Recipe). + +Take some beans cooked as in Mexican Beans No. 1 and mash them to a +paste. Then roll out some puff paste very thin--about the sixth of an +inch--cut this into rounds with a large patty cutter, put a spoonful of +the bean puree on the half of each round, wet the edges of the pastry, +cover, press the edges together, making a half moon, brush them over +with beaten egg and bake in a hot oven, or they may be fried in boiling +oil or fat until a delicate brown. + + +FRIJOLES FRITOS. + +A pint of beans cooked as in recipe for Bayo or Mexican Beans No. 1. Rub +them smooth in a mortar, put them into a spider with a quarter of a cup +of butter and fry for a few minutes, then add half a cup of grated +Parmesan cheese, mix thoroughly and serve hot. + + +BROILED MUSHROOMS. + +Select large flap mushrooms for broiling. Wash, skin and stem them, lay +them on a dish, sprinkle with salt and pepper and pour a little olive +oil over each mushroom, let them stand one hour. Broil on a gridiron +over a nice clear fire. Place on a dish and serve with the following +sauce: Prepare the stock as before by boiling the stems and skins in +water and then straining. Mince two or three mushrooms fine, add to the +stock, with a teaspoonful of minced parsley, a few drops of onion juice, +a small lump of butter, cook for fifteen minutes, then add a cupful of +cream, an even teaspoonful of flour wet with some of the cream and +rubbed smooth. Let it all cook together for three minutes, then add the +beaten yolk of an egg, stir well, remove from the fire at once and +serve. + + +MUSHROOMS ON TOAST. + +Half a pound of mushrooms, wash, stem and skin as before. Cut into dice, +put in a saucepan with the juice of half a lemon, a tablespoonful of +butter and a slice of onion, a sprig of parsley and one clove, tied +together in a thin muslin bag. Set the saucepan on the fire and stew +gently until nearly dry, then add water almost to cover them, salt and +pepper to taste, and let them cook fifteen minutes. Take out the bag of +onion, etc., and thicken with one egg yolk well beaten, and a small +cupful of cream. Have some slices of toast on a platter, buttered and +moistened with a little hot milk, pour the mushrooms over them, garnish +with parsley and serve hot. + + +MUSHROOMS STEWED IN A CREAM SAUCE. + +Make a pint of cream sauce, prepare half a pound of mushrooms as in the +preceding recipe, cut into dice, and stew in the sauce until very +tender. Have the toast prepared as above and pour the mushrooms over it. +Garnish with parsley and serve at once. They may be served in pastry +shells as an entree, if preferred. + + +TOMATOES STUFFED WITH MUSHROOMS.--No. 1. + +Wash, skin and stem half a pound of mushrooms, chop very fine, add two +even teaspoonfuls of finely minced parsley, a few drops of lemon juice, +the same of onion juice, and salt and pepper to taste. Melt two +tablespoonfuls of butter in a saucepan and cook all together in this +until the mushrooms are tender, then add a cupful of stale bread crumbs +and one egg yolk, stir well and remove from the fire. Have half a dozen +perfectly ripe tomatoes, washed and wiped, cut a slice from the top of +each, take out the core and seeds, and fill with the mushroom stuffing. +Bake in a moderate oven until done. The skins should be removed in the +usual way before stuffing. + + +TOMATOES STUFFED WITH MUSHROOMS.--No. 2. + +Wash and wipe the tomatoes, but do not remove the skins. Cut in half, +take out the core and a few of the seeds. Fill with the same forcemeat +as in the preceding recipe and cover the top with it, place in a pan +with a little water to keep from burning, bake in a moderate oven until +soft, remove carefully from the pan, place on a platter, garnish with +parsley and serve. + + +ESCALLOPED TOMATOES. + +Strain from a quart can of tomatoes one cupful of water. Put a layer of +the tomatoes in a baking dish, season with salt, pepper and a little +sugar, cover with a layer of bread crumbs, dot freely with bits of +butter, then put another layer of tomatoes, and lastly a layer of bread +crumbs, with bits of butter, and sprinkle with a dessertspoonful of +sugar. Bake forty-five minutes, and serve in the dish in which it is +baked. + + +TOMATOES WITH EGG. + +Drain the water from a can of tomatoes, press them through a colander, +put into a saucepan over the fire, season with salt and pepper, a little +sugar, if acid, and a few drops of onion juice. Let them cook a little, +and just before serving add the well-beaten yolks of two eggs, stir well +until it thickens, and remove immediately from the fire or it will +curdle. + + +FRENCH CARROTS IN BROWN SAUCE. + +Select the smallest French carrots, wash and scrape them and boil until +tender in as little water as possible. When done drain from the water, +using it to make the sauce. Put a tablespoonful of butter into a spider, +when hot stir in a tablespoonful of flour, stir until a dark brown, add +gradually the water the carrots were boiled in, season with salt and +pepper, simmer until thick and smooth, add the carrots, and when hot +serve. + + +FRENCH CARROTS AND PEAS. + +Take a pint of young peas and two bunches of French carrots, cut in +slices or fancy shapes (stars or clover leaves), cook each vegetable by +itself in as little water as will cook them. When they are both tender +put them together into a saucepan, add a heaping tablespoonful of butter +and half a tablespoonful of flour rubbed together, and if there is not +enough water left, add enough to make a gravy. Canned instead of fresh +peas may be used; drain the water from the peas and stew the carrots in +it, and follow the recipe as above. + + +SPINACH PUDDING. + +Make a sauce of one ounce and a half of butter, one ounce of flour, a +scant half cup of rich milk, half a teaspoonful of sugar, a grating of +nutmeg, if liked, and salt and pepper to taste. When this comes to a +boil, add an even cupful of spinach that has been cooked and finely +chopped, and from which the water has been well pressed out. Remove from +the stove, and stir into it two beaten eggs. Grease a mould, sprinkle it +with dried and sifted bread crumbs, turn the pudding into this, set the +mould in a pan of hot water, put in the oven, cover it to prevent +browning and bake nearly three-quarters of an hour. Turn out on a +platter, have ready a cream sauce to pour around the pudding, garnish +with hard-boiled eggs, cut in quarters lengthwise, and parsley. If any +is left over, cut in slices, and warm over in a cream sauce and serve +for luncheon. It will keep for days. + + +SPINACH BALLS. + +Put a slightly heaping tablespoonful of butter, a tablespoonful of +cream, and half a teaspoonful of sugar into a saucepan on the stove, mix +well, and when it boils add a heaping tablespoonful of flour--as much as +will stay on the spoon--let it come to a boil, and then add +three-quarters of a cup of cooked and finely chopped spinach, beat well +and remove from the fire. When cold add two eggs, one at a time, season +with salt and pepper to taste and half a saltspoonful of powdered mace. +Have a saucepan of boiling water, slightly salted, on the stove; dip a +tablespoon in cold water, and then take up enough of the spinach mixture +to make an oblong cake, in shape like an egg cut in half lengthwise, +then dip the spoon in the boiling water and let the cake float off. Use +all the mixture in this way. The balls will cook in four or five +minutes, and they must not boil too fast or they will break. Let them +drain in a colander while making a cream sauce, and when the sauce is +made put the balls into it and let them come to a boil, turn out on a +platter and garnish with parsley. + + +TOMATOES AND MUSHROOMS. + +Put on a pint of tomatoes in a saucepan and cook for fifteen or twenty +minutes until nearly all the water has evaporated, season with salt and +pepper, add a generous tablespoonful of butter, a tablespoonful of bread +crumbs and half a pint of fresh mushrooms chopped fine. Cook until the +mushrooms are tender. Have some bread cut in nice slices toasted and +slightly moistened with warm milk. Pour the tomatoes and mushrooms over +it and serve very hot. + + +TO BOIL RICE PLAIN. + +Wash half a cupful of rice, drain from the water, have on the fire a +very large saucepan nearly full of salted boiling water. Turn the rice +into this and boil hard for twenty minutes, pour all into a colander, +drain well, and put the rice in a smaller saucepan on the back of the +stove, where it will be kept warm, without cooking, until all the +moisture has evaporated. Then serve. + + +CAULIFLOWER WITH DRAWN BUTTER. + +Select a nice white cauliflower, take off all the leaves, and cut enough +of the stem off to allow it to stand well in the dish it is to be served +in. Put it into a saucepan, cover with boiling water, and when it is +nearly done add salt, as cooking it long with salt turns it brown. The +usual time to cook a cauliflower is about twenty minutes. Try it with a +fork, and if it is tender remove carefully from the water, let it drain +in a colander while preparing a drawn butter. Then put into a hot +vegetable dish, pour the sauce over and serve. + +FOR THE DRAWN BUTTER.--Melt a large heaping tablespoonful of butter, and +stir into it a heaping teaspoonful of flour, let them cook together +without browning and add by degrees a cup of hot milk. + + +ESCALLOPED CAULIFLOWER. + +Cut a cauliflower into flowerettes, cover with boiling water into a +saucepan and cook until tender, let them drain in a colander while the +sauce is being prepared. Make the usual cream sauce, enough to cover the +cauliflower. When the sauce is done add two heaping tablespoonfuls of +American Edam or grated Parmesan cheese, put the flowerettes into a +baking dish, pour the sauce over them, sprinkle the top with a little of +the cheese, and stand the dish in the oven for a few minutes to brown. + + +ESCALLOPED SPAGHETTINA. + +Put a good half cupful of spaghettina, broken in bits, into a saucepan +of boiling water with an even tablespoonful of salt, boil three-quarters +of an hour, turn into a colander and let it drain while the sauce is +being made. Prepare it exactly as for escalloped cauliflower and finish +in the same way. + + +CHESTNUT PUREE. + +Shell some large imported chestnuts and put over the fire in boiling +water, let them cook for a few minutes, rub the skins off, and cover +again with fresh boiling water, boil until tender. Press through a +sieve, and season with butter, pepper and salt. + + +PUREE OF DRIED WHITE BEANS. + +Pick over and wash a pint of beans and soak over night. In the morning +drain off the water, put the beans into a saucepan with cold water to +cover them, and cook until tender--a little more than an hour. Press +through a sieve, add a generous tablespoonful of butter, salt and pepper +to taste, put into a saucepan, make very hot and serve. + + +SQUASH PUDDING. + +A large heaping cup of Hubbard squash, measured after it is baked and +mashed smooth, a generous heaping tablespoonful of butter, melted and +stirred into the squash, a heaping teaspoonful of flour mixed with four +tablespoonfuls of milk and one egg beaten light, salt and pepper to +taste. Mix well and turn into a buttered pudding dish and bake about +twenty minutes. Serve in the dish in which it is baked. If any is left +over, make it up into little round cakes and brown in butter for +luncheon. + + +SQUASH FRITTERS. + +A heaping cupful of Hubbard squash baked and mashed, stir into it a +heaping tablespoonful of butter, a heaping tablespoonful of flour, a cup +of milk, salt and pepper to taste, and one egg beaten light. Mix well +and bake or fry as griddle cakes. + + +SUMMER SQUASH. + +Wash and peel two large summer squash, cut in small pieces and remove +the seeds, cover with boiling water and cook until tender. Drain in a +colander and press gently as much of the water out as possible with a +potato masher, then mash through the colander into a saucepan, put it on +the stove and let it cook until the squash is quite dry, taking care +that it does not burn. Then add four heaping tablespoonfuls of butter, a +teaspoonful of sugar, and salt and pepper to taste. + + +RICE CROQUETTES. + +Put three-quarters of a cup of milk in a saucepan over the fire, with a +generous tablespoonful of butter, a heaping teaspoonful of sugar, and +when it comes to a boil add a cup and a half of boiled rice, a +saltspoonful of powdered cinnamon or nutmeg, if preferred, and salt to +taste. Mix well, let it come to a boil and add a beaten egg, remove from +the fire, turn into a plate to get cold, form into cylinders and cook in +boiling fat. + + +FRICASSEE OF CELERIAC. + +Wash and peel the celery roots, cut them into dice and cook until tender +in as little water as possible, and when nearly done add a little salt. +Make a sauce of two tablespoonfuls of butter and one tablespoonful of +flour cooked together until smooth without browning. Then add a cup of +rich milk, and when this boils turn the celery dice with the water in +which they were boiled into the sauce, season to taste with salt and +pepper. When ready to serve beat one egg yolk with a tablespoonful of +cream and stir carefully into it, remove at once from the fire, pour +into a vegetable dish, sprinkle with a little parsley minced fine, and +serve. + + +YELLOW TURNIP RAGOUT. + +Take one large yellow turnip, peel, wash and wipe dry, cut in oblong +pieces. Brown a good lump of butter in a spider, simmer the turnip +slices in this until nicely browned, taking care not to burn them. Put +all into a saucepan with only water enough to cook them tender, cover +tightly, when done, brown a little butter and flour together to make the +gravy the proper consistency, season with pepper and salt and serve. + + +TOMATOES STUFFED WITH CHEESE. + +Cut six tomatoes in half, scoop out part of the inside and put this in a +saucepan and cook until nearly all the water has been absorbed, then add +half a teaspoonful of sugar, one heaping tablespoonful of butter, two +heaping tablespoonfuls of grated cheese, two heaping tablespoonfuls of +dried bread crumbs, pepper and salt to taste, and a few drops of onion +juice. Sprinkle the tomatoes with salt, pepper, a little sugar and +grated cheese, then fill them with the dressing, dot them with tiny bits +of butter and sift over them a few bread crumbs. Melt half a teaspoonful +of butter in a baking pan, put the tomatoes in and bake twenty or +twenty-five minutes. Take them out carefully when done, arrange on a +dish, make a little gravy in the pan in which they were baked by adding +a little more butter, half a cupful of milk, a heaping teaspoonful of +flour, and salt and pepper to taste. Serve in a sauceboat. + + +JERUSALEM ARTICHOKES. + +Wash and peel a dozen artichokes, selecting them as nearly the same size +as possible. Cover with boiling water and cook until tender, drain at +once and pour over them a cream sauce, sprinkle a little finely chopped +parsley over them and serve. + + +ASPARAGUS. + +Scrape and wash as much asparagus as is needed, cut the stalks the same +length, tie in bunches and put over the fire in boiling water, and when +nearly done add a little salt. Boil until perfectly tender, drain, put +in a dish, remove the strings and serve very hot with sauce Hollandaise +or a simple cream sauce. + + +POINTES D'ASPERGES. + +Cut off the tender green tips of asparagus about an inch and a half +long, cover with boiling water and cook until tender. Add salt just +before they are done. Drain and put the points into a saucepan with +butter, salt and pepper and a few spoonfuls of cream or Hollandaise +sauce, mix well and do not let it cook after the sauce is added. A +little nutmeg may be used if liked. Serve very hot. + + +PURPLE CABBAGE WITH CHESTNUTS. + +Shred fine as for cold slaw half a purple cabbage, put half of this into +a saucepan, dot with a tablespoonful of butter, sprinkle over it a +heaping tablespoonful of sugar, a slightly heaping tablespoonful of +flour, a little salt and pepper, then the rest of the cabbage with the +same quantity of butter, sugar, etc., as before, and pour over all a +quarter of a cup of vinegar and a cupful of cold water. Cover tightly, +let it cook slowly until done, put it where it will only simmer for two +hours. If not sour enough add more vinegar. Be careful that it does not +burn. Serve in a vegetable dish and garnish with large Italian chestnuts +that have been boiled and blanched. + + +PARSNIP CROQUETTES WITH WALNUTS. + +Take two good-sized parsnips, peel and cook them until tender in as +little water as possible. When done press the water carefully from them +and mash them smooth and fine through a colander, put them back into the +saucepan over the fire again, and add to them two heaping tablespoonfuls +of chopped walnut meats, a good heaping tablespoonful of butter and a +tablespoonful of rich cream, stir well together and add at the last one +egg well beaten. Remove from the fire and turn out on a plate to cool, +then form into cylinders, dip in egg and bread crumbs and fry in boiling +fat. + + +PARSNIPS FRIED. + +Boil them until tender, cut them in slices lengthwise and fry brown in a +little butter. + + +PARSNIP FRITTERS. + +Wash and scrape them and cut in slices, cover them with boiling water, +cook until tender, mash them through a colander, return them to the +fire, add to two large parsnips, a tablespoonful of butter, salt and +pepper to taste, and one egg beaten well. Mix thoroughly, remove from +the fire, and when cool make into small flat cakes and fry in a little +butter. Serve hot. + + +TO COOK STRING BEANS. + +String thoroughly, cut in half, then in half lengthwise, throw into +boiling water and let them come to a boil. Remove from the fire, drain, +cover with cold water and let them stand in this until it is time to +cook them, then drain again, cover with boiling water and cook for +fifteen minutes, and when almost done add salt. When tender, drain, add +a lump of butter, and salt and pepper to taste. + + +SPANISH ONIONS STUFFED. + +Take two large Spanish onions, wash and skin and tie them to prevent +breaking. Put them into a saucepan over the fire, cover with boiling +water, cook until they can be pierced with a broom straw--from two to +three hours, according to size. When done, drain and carefully take out +the centers, leaving about a quarter of an inch for the shell. Have +ready a stuffing made from a quarter of a pound of mushrooms prepared as +before. Put these and the centers of the onions into a chopping bowl and +chop very fine. Cook them together until the moisture from the onions +has almost evaporated, then add a generous heaping tablespoonful of +butter, a tablespoonful of rich cream, and three heaping tablespoonfuls +of grated bread crumbs, salt and pepper to taste. Fill the onion shells +with this mixture, smooth the tops nicely, sprinkle with bread crumbs, +brush with egg and a little butter. Put in the oven and brown about ten +minutes, and serve with the following sauce: Rub a generous heaping +tablespoonful of butter and a heaping tablespoonful of flour together. +Put a small teacup of milk into a saucepan on the fire, when hot stir in +the butter and flour and a quarter of a pound of mushrooms prepared as +before and chopped very fine, season with salt and pepper to taste. +Place the onions on a platter and pour the sauce around them, garnish +with parsley and serve. + + +STUFFED CELERIAC WITH SPANISH SAUCE. + +Put over the fire in a saucepan three-quarters of a cup of rich milk and +three ounces of butter, let them come to a boil, then add three ounces +of dried and sifted bread crumbs and an even tablespoonful of flour. Let +it cook, stirring all the time until it is a smooth paste and detaches +itself from the sides of the pan, remove from the fire and set it aside +to cool. When cold beat three eggs light, stir in a little at a time, +beating well until the mixture is smooth and all the beaten egg used, +then add a heaping teaspoonful of sugar, three heaping tablespoonfuls of +walnut meats chopped fine, two tablespoonfuls of rich cream, and salt +and pepper to taste. Take four large, fine celeriac roots, clean, scrub +and scrape them. Cut off a slice from the top of each to make a cover, +then with an apple corer remove the inside, taking care not to pierce +the root, leave a shell a quarter of an inch thick. Fill each with the +dressing, leaving fully half an inch at the top for it to swell. Place +the cover on each, tie well the roots to prevent breaking in the +cooking, stand them in a saucepan with water to reach not quite to the +top of the roots, and put in all the celeriac removed from the roots, +boil gently until tender--about an hour--adding boiling water from time +to time as it evaporates. When they are tender take them out of the +water and put them aside, keeping them hot. Strain the water they were +boiled in, form what is left from the stuffing into small cylinders, +boil five minutes in the strained stock, take them out and put with the +roots to keep warm. Then take a generous tablespoonful of butter, an +even tablespoonful of flour, brown them together in a spider, add two +heaping tablespoonfuls of chopped walnuts and let them brown a little, +then stir in gradually the stock the roots were boiled in and cook until +it thickens. Arrange the roots in the center of the platter, the +cylinders around them and pour the sauce over all. Garnish with parsley, +putting a tiny sprig of celery leaves in the top of each root. + + +SPRING CABBAGE STEWED. + +Cut the cabbage very small, throw into a saucepan, cover with boiling +water, when nearly done add salt. Cook until tender, drain well in a +colander. Make a rich cream sauce--it must be quite thick, as the +cabbage will thin it--add a saltspoonful of mace, then the cabbage, let +it come to a boil and serve. + + +SPRING CABBAGE WITH CREAM SAUCE. + +Boil a young cabbage or part of one until perfectly tender, when done +drain all the water from it in a colander, place in a vegetable dish and +pour over it a rich cream sauce. + + +SPRING TURNIPS IN CREAM SAUCE. + +Pare and cut into dice some young turnips, cook them tender in as little +water as possible, salt when nearly done. Have ready a cream sauce, +nicely seasoned, and after draining the turnips put them into the sauce, +let them come to the boiling point and remove immediately from the fire, +turn them into the serving dish, sprinkle a little finely chopped +parsley over the top and serve. A tiny grain of mace added to the sauce +is an improvement, but it must be used with great care. + + +WHITE BREAD BALLS. + +Take four ounces of bread from which the crust has been removed, cut it +into dice. Put half a cup of milk in a saucepan with two ounces of +butter and a teaspoonful of sugar, let it come to a boil, then stir in +the bread and continue stirring until it no longer cleaves to the pan, +remove from the fire. When cool stir into it two eggs, one at a time, +and a little salt. Cook in boiling water, as described for other balls, +and serve in a cream sauce as a vegetable. (See spinach balls, page 74.) + + +NOODLES. + +Beat the yolks of two eggs with a little salt and one tablespoonful of +cold water and stir in enough flour to make a very stiff dough. Roll out +as thin as paper and then roll it up; let it stand for an hour, and then +cut fine with a sharp knife. These will keep any length of time, and can +be used in soups, as a vegetable or in a pudding. + + +NOODLES A LA FERRARI. + +Prepare the noodles as above, and cook in boiling salted-water from +twenty to twenty-five minutes. Drain well. Have ready a tomato sauce, +stir the noodles into it, turn into a baking dish, sprinkle well with +grated Parmesan cheese and brown in a quick oven. + + +GNOCCHI A LA ROMAINE. + +Put two ounces of butter in a saucepan over the fire with two +tablespoonfuls of milk. When this comes to a boil stir in four ounces of +flour; then add a cup of milk, let it cook, stirring all the time until +it no longer adheres to the pan, remove from the fire, let it cool and +then beat in three eggs, one at a time, two heaping tablespoonfuls of +grated Parmesan cheese, a saltspoonful of mace and a dash of salt. Set +it away to get cold, make it into small balls. Have a large saucepan of +boiling, salted water on the stove, drop the balls into it and let them +boil five minutes, take them out with a skimmer and drain well. Have +ready a cream sauce, put the balls in this, and when they are hot turn +into a baking dish, sprinkle with Parmesan cheese and bake until brown +in a quick oven. + + + + +Salads. + + +MAYONNAISE DRESSING. + +One-half teaspoonful of mustard, one-half teaspoonful of sugar, one +teaspoonful of salt and a dash of cayenne pepper; then add two raw egg +yolks, beat well and stir in a teaspoonful of strong vinegar; add very +carefully, drop by drop, a scant three-quarters of a cup of best olive +oil, and as it thickens half a teaspoonful of vinegar. This recipe never +fails, if the directions are carefully followed. The eggs and oil should +be kept in the refrigerator and be ice cold. Lemon juice may be used, +instead of vinegar, if preferred. + + +CREAM SALAD DRESSING. + +One-quarter of a cup of strong cider vinegar, one cup and a quarter of +water, one-half cup of butter, one teaspoonful of mustard, one +teaspoonful of salt, one tablespoonful, slightly heaping, of corn +starch, one teaspoonful of sugar, a dash of cayenne pepper and the yolks +of four eggs. Put the vinegar and water in a saucepan and when it boils +add the butter. Beat the yolks of eggs and the other ingredients +together with an egg-beater, making it quite foamy and light; pour the +boiling vinegar and water upon this mixture, which will partially +thicken. The bowl in which it is mixed should be placed in a pan of hot +water on the stove, beating it all the time with the egg-beater. Just +before it reaches the boiling point remove and turn it out into a cold +bowl, beating hard for a few minutes. When perfectly cold pour it into a +glass jar, fasten down the top and keep in refrigerator. + + +FRENCH DRESSING. + +One tablespoonful of vinegar, three tablespoonfuls of olive oil, a +saltspoonful of salt and one of white pepper, and a few drops of any +good sauce. Lettuce should be well washed in very cold water, leaf by +leaf, and drained in a basket, which comes for the purpose, then placed +on the ice, and at serving time put into the salad bowl. Lettuce should +never be cut with a knife, but torn with a fork and spoon, and it should +not be allowed to stand after the dressing is poured over it. + + +TOMATO ICE SALAD. + +Put a quart can of tomatoes in a saucepan over the fire with half an +onion, a slice of green pepper, if convenient, three cloves, two bay +leaves, a sprig of parsley, a teaspoonful of sugar, and pepper and salt +to taste. Cook until the onion is tender--about ten minutes--remove from +the fire, press through a sieve fine enough to retain the seeds. When +cold freeze as water-ice and mould--a melon mould is very pretty for +it--pack in salt and ice in the usual way; turn it out in a nest of +crisp young lettuce and serve with a mayonnaise dressing in a sauceboat. + + +[2]TOMATO JELLY. + +One can of tomatoes put on to heat in a granite or porcelain-lined +saucepan with a large slice of onion, one clove, two bay leaves, a +teaspoonful of chopped green pepper, salt to taste and a little sugar. +Soak half a box of gelatine in a little water for half an hour, and +after the tomatoes have simmered fifteen minutes let them come to a boil +and pour over the gelatine to dissolve it; strain through a very fine +sieve into a bowl, let it get perfectly cold, and when it begins to +thicken stir well and turn into an earthenware mould. It looks prettier +in a round one. Set on ice. Serve the jelly on a round dish in a bed of +fresh, crisp young lettuce leaves, and place a spoonful of tender, +finely-cut celery in each leaf, and pour mayonnaise around it. The jelly +is better made the day before it is needed. + + [2] We have as yet in this country no substitute for animal gelatine. + I have experimented with carrageen or Irish moss and the Sea-moss + Farine preparation, and find them unsatisfactory. It is impossible to + make a clear jelly with them, and by soaking in water to destroy the + sea flavor, the solidifying property is lost. In England they have a + vegetable gelatine (Agar Agar) which makes, I am told, a clear, + sparkling jelly, and is said not to be expensive. I trust that before + many months it may be obtainable here. I have ventured, therefore, to + give a few recipes where gelatine is used, knowing that there will be + something to replace it. Groult's tapioca and potato flour are said to + be unadulterated, and with fresh fruit juices make nice and wholesome + desserts, especially for children. These preparations are made in + France, and put up in half-pound packages, and sold by all of our + leading grocers. + + +SPAGHETTINA AND CELERY SALAD. + +Take some cold boiled spaghettina, chop--not too fine--and cover with a +French dressing, and let it stand on the ice until serving time. Have an +equal quantity of fresh, crisp celery cut fine, mix with the +spaghettina, cover with a mayonnaise dressing and garnish with tender +lettuce leaves. + + +SALAD OF FAIRY RINGS AND PUFF BALL MUSHROOMS. + +Have both very fresh; cook the fairy rings until tender, set aside to +get cold, then put on the ice. Take an equal quantity of puff ball raw, +chop fine, mix with the rings, turn into a nest of tender young lettuce, +cover with a mayonnaise dressing and serve. + + +SALAD OF FRESH FRUIT. + +Peel and cut into dice enough fruit, peaches, tart plums, orange and +banana to fill a cup and a cupful of crisp celery cut fine; have both +ice cold; at serving time mix and cover with a cream dressing and +garnish with celery tops. + + +[3]CUCUMBER JELLY. + +Half a box of gelatine soaked for an hour in half a cup of cold water. +Remove the seeds from a small green pepper, peel and cut into slices +two large, fine, fresh cucumbers, or three small ones and a small white +onion. Put in a saucepan, add a bay leaf and a bouquet of parsley, cover +with boiling water and cook until tender; remove the parsley and bay +leaf, add a saltspoonful of sugar, salt to taste--more than a +teaspoonful will be required--and press through a fine sieve. There +should be, when strained, two cups and a half. Pour it over the soaked +gelatine--if it is not hot enough to dissolve the gelatine place the +saucepan over the fire for a moment--then run it through the same sieve +again; set aside in a bowl to cool. When perfectly cold and beginning to +congeal, stir it well and pour into a pretty, round mould; set it on ice +until ready to serve. Turn it out on a plate and arrange fresh, crisp, +young lettuce leaves around it, into each of which put a spoonful of +mayonnaise or cream dressing. + + [3] This jelly may be colored a delicate green by using extract of + spinach (see recipe, page 164). Its appearance is much improved + thereby. + + +WALNUT AND CELERY SALAD. + +Three cupfuls of fresh, crisp celery cut fine and two cupfuls of +walnuts, carefully shelled that they may be as little broken as +possible. Put the walnuts in a saucepan with a small onion sliced, a bay +leaf, a clove and twelve pepper corns, cover with boiling water, let +them cook for ten or fifteen minutes, remove from the fire, drain and +throw the nuts into cold water, remove the skins and let them get cold; +then set on the ice until it is time to serve. Mix them with the celery, +add mayonnaise or cream dressing, put on a dish or in a salad bowl, +garnish with the tender green celery leaves and serve. + + +PINEAPPLE AND CELERY SALAD. + +Equal parts of celery and shredded pineapple. Have the celery of the +very tenderest, using only the best of the heads. Select a perfectly +ripe, fresh pineapple, pare it, removing the eyes carefully, and shred +the fruit with a silver fork and cut into small pieces with a silver +fruit knife; put the celery, cut fine, and the shredded pineapple, each +by itself on the ice, that they may be very cold. When it is time to +serve the salad, mix them together, put on the salad dish, cover with +mayonnaise dressing, garnish with the green celery leaves and serve at +once. + + +FRUIT SALAD. + +Equal quantities of grape fruit or oranges, bananas, apples and celery. +Peel the grape fruit or oranges, carefully removing all the bitter white +skin, cut the pulp, the bananas and apples into small dice and the +celery fine as for other salads; put the orange and apple together; the +latter will absorb the juice of the orange. Set all on ice;--these fruit +salads must be ice cold. When it is time to serve, mix the fruit and +celery together, put into a salad bowl, cover with the cream dressing +into which has been stirred a third as much whipped cream as there is +dressing, and add a little more salt to it in mixing. Serve in a bed of +tender lettuce leaves. + + +POTATO SALAD. + +Prepare equal parts of cold boiled potatoes and fresh, crisp celery, cut +in small pieces which will look attractive when mixed with the dressing; +cut in dice four cold, hard boiled eggs, and mix them in lightly with +the potato and celery when adding the dressing. Use mayonnaise or cream +dressing with this salad, garnish with dainty celery tops and serve. + + +SALAD OF TOMATOES STUFFED WITH CELERY. + +Select nice, smooth, firm tomatoes, one for each person; blanch them in +the usual way, cut a slice from the stem end and remove the core and +some of the seeds; set on the ice to get cold. Prepare some celery, +shredding it fine and using only the very tender part; mix it with +mayonnaise dressing, stuff the tomatoes, allowing the celery to come +above the top, serve each in a leaf or two of crisp lettuce and pour +some mayonnaise around them. Salads should be ice cold. + + +CELERIAC AND LETTUCE SALAD. + +Boil two or three celery roots in water with a little salt until tender; +drain and let them get cold. Cut them in thin slices, make a nest of +crisp lettuce and put the celery slices in the center. Serve with a +French dressing. + + +RAW JERUSALEM ARTICHOKES AND LETTUCE SALAD. + +Wash and peel the artichokes, cut in very thin slices and put into an +earthen bowl with vinegar and water with a lump of ice in it. The +vinegar will prevent them from turning dark. When ready to serve, place +in the center of nice, fresh lettuce and serve with a French dressing. + + +SALAD A LA MACEDOINE. + +Take several kinds of cold boiled vegetables in equal quantities, such +as green peas, string beans, flowerettes of cauliflower, asparagus +points, a small potato and a French carrot cut in small dice, and a +little green pepper if liked; mix together and serve in a nest of fresh, +crisp lettuce with a French dressing, or mayonnaise, if preferred. + + +ASPARAGUS SALAD. + +Select very tender asparagus, cut off all the woody part and boil until +tender, set aside to get cold, and then put on ice until serving time; +arrange nicely on a platter or individual plates and serve with either +mayonnaise or French dressing. + + +CUCUMBER SALAD. + +Peel and cut in very thin slices, lay in a bowl, cover with water, +sprinkle a little salt over them and put a lump of ice on top, let them +remain until serving time, drain off the water and serve in a glass +dish with a French dressing. They should be very cold and crisp. A +little green pepper, chopped very fine, is an addition; also to rub the +spoon used in mixing with a clove of garlic gives a piquancy to the +salad. + + +COLD SLAW. + +Select a firm cabbage and shave very fine on a cutter that comes for +this purpose. Use the cream dressing or French dressing with a little +dry mustard added. + + +TOMATO SALAD. + +The tomatoes should be blanched in the usual way, and either sliced or +cut in dice or served whole; or they may be cut in quarters, not quite +separating them, and arranged in a bed of lettuce with a spoonful of +mayonnaise on top of each tomato and the lettuce garnished with the +same. + + +ENDIVE + +is excellent with French dressing. + + +EGG SALAD. + +Boil three eggs hard, cut in half lengthwise, remove the yolks and mash +fine. Mix together in a saucepan the third of a teaspoonful each of dry +mustard, salt and white pepper, a saltspoonful of curry powder, a few +drops of onion juice, a teaspoonful of vinegar, two tablespoonfuls of +egg well beaten, two teaspoonfuls of olive oil and a tablespoonful of +rich cream. Put the ingredients together in the order in which they are +named, beat well, set the bowl over the steam of the kettle and stir +constantly until thick and creamy; remove and stir in the mashed egg +yolks, a little at a time, and set on the ice to get very cold. To +serve, fill the whites of egg, dividing the mixture among them, put each +half egg on two or three leaves of tender lettuce, with mayonnaise +dressing around them. + + + + +Desserts. + + +APPLE BETTY. + +Two cups of tart cooking apples, chopped, a cup and a half of stale +bread crumbs--bakers' bread is the best; four heaping tablespoonfuls of +sugar, one generous tablespoonful of butter, and the grated rind of one +lemon. Butter a pudding dish, divide the ingredients into four layers, +beginning with apples and finishing with bread crumbs. Sprinkle the +sugar and lemon over the apples and cut the butter into tiny lumps and +scatter over the crumbs. Bake three-quarters of an hour in a moderate +oven. Serve with cream or hard sauce. + + +APPLE CHARLOTTE. + +Pare, core and quarter eight or nine good cooking apples, put them into +a double boiler with two tablespoonfuls of butter, half a cup of sugar, +the juice and grated rind of a lemon; cook until tender. Take a plain +mould that holds three pints, butter it well, line the bottom and sides +with very thin slices of home-made bread. Remove the crust, dip each +slice in melted butter, fit them evenly together in the mould, fill with +the apples, cover with the bread, dredge it with sugar and bake +three-quarters of an hour in a quick oven. Have a hot platter, lay it +over the top of the charlotte, turn it over, and lift off the mould. +Serve hot with or without sauce or cream. + + +APPLE CROQUETTES. + +Peel, core and quarter four good-sized cooking apples, cut in thin +slices and put them in a granite ware saucepan over the fire with a +small tablespoonful of butter, a heaping tablespoonful of sugar, the +grated rind of half a lemon and a saltspoonful of cinnamon; cover +tightly and cook until tender, taking care that it does not burn. When +done add an even tablespoonful of Groult's potato flour, mixed with a +very little water, then stir in one beaten egg, and remove from the +fire. Turn into a deep plate to get cold, form in cylinders, dip in egg +and dried bread crumbs and fry in boiling fat. Sift powdered sugar over +them and serve hot, with or without cream. + + +APPLES STEWED WHOLE. + +Take some nice, tart cooking apples, pare and put them into a saucepan +with the juice of two lemons and the rind of one; cover with water, cook +slowly until they can be pierced with a straw, take them from the water +with a draining spoon. Make a syrup, allowing half a pound of sugar to a +pound of fruit, use as much of the water the apples were cooked in as +will dissolve the sugar; when it comes to a boil add the apples and cook +until clear. Take the apples out, core them and fill with a fruit jelly, +if liked, boil down the syrup and pour over the fruit. Serve very cold +with whipped or plain cream. Bartlett pears may be cooked in the same +manner, serving them whole. + + +APPLE SOUFFLE. + +Seven tart, juicy apples, pared and cored, and cut fine. Put them over +the fire in a double boiler without any water, steam until tender, then +stir into them two tablespoonfuls of butter and one cup of sugar, remove +from the fire, and turn it into a bowl to cool. When it is cold beat in +the yolks of four eggs, whipped very light, a little grated lemon peel, +and then add alternately the whites of the eggs, beaten to a stiff +froth, and a cup of stale bread crumbs. Beat hard for a few moments and +turn into a buttered pudding dish and bake in a moderate oven about one +hour. Cover it while baking until ten or fifteen minutes before it is +done, so that it will not form a hard crust and become dry. Serve warm +in the dish in which it is baked. + + +APPLE CUSTARD.--No. 1. + +Grate some good, tart cooking apples--enough to measure one quart. Beat +a generous tablespoonful of butter and seven tablespoonfuls of sugar to +a cream, add to this four egg yolks beaten light, then the apples and +the grated rind of a lemon, and lastly the whites of four eggs beaten to +a stiff froth. It can be baked in puff paste or without. Serve cold. + + +APPLE CUSTARD.--No. 2. + +Pare, core and quarter half a dozen fine, large cooking apples, put them +in a double boiler with the grated rind of half a large lemon, cook +until tender, and press through a sieve; there must be three-quarters of +a pint of the puree. Add an ounce and a half of granulated sugar and set +it away to get cold. Then beat three eggs very light and stir gradually +into a pint of rich milk alternately with the apple puree, add a little +cinnamon, pour it into a pudding dish and bake about twenty minutes. +Serve cold with a little cinnamon and sugar sifted over it. + + +BAKED APPLE DUMPLINGS. + +Sift a pint of flour with a teaspoonful of baking powder and half a +teaspoonful of salt. Put a quarter of a pint of butter into it and chop +it fine with a knife; mix it well--do not use the hands; then add milk +enough to moisten it, about a quarter of a pint. Dust a pastry board +with flour, take the dough from the bowl, roll lightly into a sheet +about an eighth of an inch thick, cut into squares large enough to hold +an apple. Pare and core medium sized cooking apples, fill with sugar +and a little cinnamon, put in the middle of the square and draw the +corners up over the apples, moistening them with a little white of egg +or water to make them stick. Brush over the dumplings with beaten egg +and bake in a good oven. The time will depend upon the apples--about +half an hour. Serve with cream. + + +APPLE FLOAT. + +Have a pint of apple puree, made from nice tart apples, sweetened to +taste and flavored with the grated rind of lemon and cinnamon, or nutmeg +if preferred. Set it on the ice that it may be very cold, beat the +whites of two eggs to a stiff froth and add to the puree of apples, and +serve with cream. + + +APPLES FRIED. + +Wash and wipe some tart cooking apples, cut in slices a quarter of an +inch thick, core and fry them in butter until tender and brown, dredge +them with sugar and serve hot. + + +APPLE MARMALADE. + +Two pounds of tart cooking apples, one pound of sugar, one pint of +water, one lemon and some blanched almonds. Stir the sugar and water +together and boil it until it strings from the spoon, then add the +apples pared and cored and cut in small pieces, cook until very thick, +flavor with the juice and grated peel of a small lemon. Turn into a wet +mould, when cold set on the ice. Turn out on a glass dish, stick it +thickly over with the blanched almonds, garnish with whipped cream and +serve with cream. + + +APPLE MERINGUE. + +Put a pint of apple sauce, made of tart cooking apples, slightly +sweetened, into a pudding dish. Beat the whites of four eggs to a stiff +froth and stir into it a cup and a quarter of sugar, flavor with a very +little extract of lemon--a few drops only--and spread over the apple +sauce, and bake twenty or twenty-five minutes. Make a custard of the +four egg yolks and a pint of milk, sweeten to taste and flavor with +vanilla. Serve the meringue very cold in the dish in which it is baked, +with the custard as a sauce in a sauceboat or glass pitcher. + + +APPLE PUDDING.--No. 1. + +Take some tart cooking apples, pare, core and slice them and lay in cold +water for a few minutes to prevent them from turning dark. Put the +apples in a porcelain lined or granite saucepan and add water as deep as +the apples, but not to cover them. Cover the saucepan tightly and let +the apples cook until tender, then mash well, add sugar, grated lemon +peel and cinnamon to taste. Put it back on the stove, and when it comes +to a boil add a tablespoonful of potato flour mixed with a little cold +water, stir well and let it cook for a few minutes. Turn it into a mould +and serve the next day with cream. + + +APPLE PUDDING.--No. 2. + +Prepare the apples as for Apple Pudding, No. 1. When tender mash through +a colander, and put the puree back on the stove. When it boils stir in a +very heaping tablespoonful of potato flour mixed with a little cold +water, and let it cook for a few minutes. Remove from the fire, stir in +a wine glass of sherry. Turn into a mould, set it on the ice until the +next day and serve with cream. + + +APPLES STEWED IN BUTTER. + +Take half a dozen good, tart cooking apples--greenings or Newtown +pippins; peel, cut in slices about a quarter of an inch thick and core +them. Melt an ounce of butter in a spider, and lay in the slices of +apples with a quarter of a pound of granulated sugar and the juice of a +lemon, stew gently over a moderate fire. When done arrange them nicely +on a dish, melt a generous tablespoonful of currant jelly in the spider, +and when ready to serve mix with it half a glass of Madeira or sherry; +pour over the apples and serve. + + +TO STEAM APPLES. + +Pare and core some good cooking apples, place them in an earthen or +granite ware dish that fits in a steamer. Have water boiling in the +steamer, set the dish over it, stretch a towel over the top, put on the +cover and fold the ends of the towel over it. Steam the apples until +tender--about twenty minutes. Take the apples out, measure the juice in +the pan and add to it an equal quantity of sugar, flavor with a little +lemon juice, cook until thick, put the apples in a glass dish and pour +the syrup over them. It will be a jelly when cold. Serve with cream. + + +SCALLOPED APPLES. + +Pare, core and cut in slices some good, tart cooking apples, put a layer +in a baking dish with sugar, cinnamon and a grating of lemon rind, dot +with tiny lumps of butter, then another layer of apples, sugar, etc., +and so on until the dish is full. Add a very little water and the juice +of a lemon, and use a little more sugar and butter on top than on the +other layers. Bake until the apples are thoroughly cooked. Cover until +nearly done, when the cover should be removed to allow them to brown. +Serve hot with cream or hard sauce. + + +BANANA FRITTERS. + +Half a pint of sweet milk, a scant half pint of flour, two rounded +teaspoonfuls of baking powder and a small pinch of salt, stir all +together; this should make a batter as thick as that of cake. Roll the +pieces of fruit in it with a fork, and drop quickly into boiling fat. +The batter should be prepared just as it is wanted and not allowed to +stand. Cut three medium-sized bananas into three pieces each and divide +each slice lengthwise so that the fruit will be thin enough to cook +thoroughly while the batter is browning. This recipe will make eighteen +small fritters. Put them on a hot platter--do not pile up--and serve +immediately with a fruit sauce. + + +BAVARIAN CHERRY CAKE. + +Half a pound of fine, juicy black cherries, five tablespoonfuls of fine +bread crumbs, five tablespoonfuls of powdered sugar, five eggs and one +ounce of sweet chocolate grated. Put the grated chocolate in a mixing +bowl, break an egg into it and add one tablespoonful of bread crumbs and +one of sugar, beat light and break another egg into it, adding another +tablespoonful of bread crumbs and one of sugar. Then separate the three +remaining eggs, the yolks from the whites, adding one yolk at a time +alternately with bread crumbs and sugar until all are used. Add the +cherries. Beat the three whites of eggs to a stiff froth and fold it in +lightly. Butter thick a cake mould, sift dried bread crumbs over it, +turn the cake into it and bake about three-quarters of an hour in a +moderate oven. Test it as other cake. In Bavaria it is served cold, but +I think it would also be nice hot with fruit sauce. + + +CRANBERRY BAVARIAN CREAM. + +Stew one quart of cranberries; while hot rub through a sieve; measure +out half a pint, and add to it a half cup of granulated sugar. Have a +quarter of a box of gelatine soaked in a quarter of a cup of water one +hour, set the bowl over steam entirely to dissolve the gelatine, then +add the cranberries. Turn it into an earthenware bowl, set in a pan of +ice water and beat until it is perfectly cold and begins to thicken, +then add half a cup of rich milk and beat again, and at the last add +half a cup of whipped cream. Beat it thoroughly and turn it into a mould +and set on the ice to congeal. Serve with cream. Do not use a tin mould +for cranberries. + + +A MOULD OF FRESH FRUIT. + +Take enough fresh, ripe currants and raspberries to make half a cupful +of juice of each, and press through a sieve fine enough to retain the +seeds; or the fruit may be strained and squeezed through cheese cloth. +Take also enough ripe cherries to make a cupful of juice and mix all +together. Put a quart of boiling water in a saucepan over the fire with +four ounces of sugar and two ounces of almonds blanched and cut fine. +Mix five ounces of arrowroot or the same quantity of potato flour with +the cold fruit juices, stir it into the boiling water and let it boil +about five minutes, turn it into a wet mould, and when cold set on the +ice. This should be made the day before it is to be served. Serve with +cream. + + +A DESSERT OF MIXED FRUIT. + +Peel some sweet, juicy oranges, removing all the white, bitter skin, cut +in thin slices and put a layer at the bottom of a glass dish, sprinkle +with sugar, then put a layer of freshly grated cocoanut and a layer of +bananas, cut in thin slices, and repeat, beginning again with oranges, +until the bowl is full, finishing with a layer of cocoanut. Pour over it +any juice that may have run from the oranges, and if liked a glass or +two of sherry may be added. Serve very cold. + + +GOOSEBERRY PUDDING. + +Use either ripe or unripe English gooseberries for this pudding, stem +and pick off the flower, wash and cover with water and cook until +tender, strain through a sieve. Return to the fire, let it come to a +boil, sweeten to taste, flavor with cinnamon and some almonds blanched +and cut fine. Stiffen with potato flour as in other fruit puddings--a +tablespoonful to a quart of the puree--and mould and serve in the same +way. + + +PINEAPPLE MERINGUE. + +Half a large or one small pineapple grated, two ounces of butter, three +of granulated sugar, an ounce and a half of grated bread crumbs, the +yolks of three eggs and the whites of four. Cream the butter and sugar, +add the yolks and one white of egg beaten well together, then the fruit +and bread crumbs; turn into a pudding dish and bake twenty minutes. Beat +three whites of eggs to a stiff froth and add three-quarters of a cup of +granulated sugar to it, flavor with a few drops of almond extract, +spread over the pudding, set the dish in a pan of warm water in the oven +and bake about ten or fifteen minutes. Test with a straw; when it comes +out clean it is done. Serve cold. + + +PRUNE SOUFFLE. + +Soak three-quarters of a pound of prunes in water to cover them over +night, cook until soft in the water they were soaked in, drain, take out +the stones and press through a puree sieve. Add half a cup of granulated +sugar and the whites of three eggs beaten to a stiff froth. Bake in a +pudding dish twenty minutes. Serve in the dish in which it is baked, +cold, with cream. + + +PRUNE MOULD. + +Prepare a prune puree as above and to the same quantity have a third of +a box of gelatine soaked in a little of the water the prunes were cooked +in, and dissolved over the teakettle. Stir quickly into the puree, then +add three whites of eggs beaten to a stiff froth. Wet a mould and pour +the mixture into it; set on the ice to congeal. Turn out on a glass +dish and serve with cream. + + +STEWED DRIED FIGS. + +Wash and cut in half two dozen dried figs, slice very thin one small +lemon, add to the figs, put in a saucepan and pour over them cold water +almost to cover. Let them cook until the lemon is clear. Sweeten to +taste. + + +RHUBARB MERINGUE. + +Take three cups of stewed rhubarb, put in a saucepan over the fire, +sweeten to taste, and when hot add two ounces of butter and three ounces +of bread crumbs dried and rolled fine, the juice and rind of half a +lemon. Remove from the fire and stir in three egg yolks, turn it into a +pudding dish, set aside while preparing the meringue. Beat the whites of +three eggs to a stiff froth, add three-quarters of a cup of granulated +sugar and pour over the rhubarb. Set the pudding dish in a pan of hot +water in the oven and bake ten or fifteen minutes. Test with a broom +straw; when it comes out of the meringue clean it is done. Serve cold +with cream. + + +SCALLOPED RHUBARB. + +A dozen large stalks of young rhubarb, washed and scraped and cut in +thin slices, half a loaf of bakers' stale bread grated, four heaping +tablespoonfuls of granulated sugar, one generous tablespoonful of +butter, and the grated rind of a large lemon. Butter a pudding dish, +divide the ingredients into four parts, begin with the rhubarb and +finish with bread crumbs. Sprinkle the sugar and grated lemon peel over +the rhubarb and cut the butter in tiny bits over the bread crumbs, +dredge the top with sugar. Bake three-quarters of an hour in a moderate +oven and serve hot with cream or hard sauce. + + +RICE AND DATE PUDDING. + +Half a cup of rice washed and boiled in water, one pound of dates, +washed first in cold then in hot water, stoned and chopped a little, one +pint of milk, two eggs, two tablespoonfuls of granulated sugar, and a +little salt. Butter well a pudding dish, lay in half the dates, then +over them half the rice, then dates again with a layer of rice on top. +Beat the eggs light, add to them the milk, sugar and salt, and pour over +the rice and fruit and bake from twenty-five to thirty minutes. Serve +cold, with cream. + + +RICE AND FIG PUDDING + +may be made according to the preceding recipe, steaming or stewing the +figs a little and chopping slightly. + + +RICE AND RAISIN PUDDING. + +Soak the raisins, seed them and stew a little, and follow the same +recipe. + + +RICE AND PRUNE PUDDING. + +Soak the prunes over night, stew and stone and slightly chop them and +proceed as in the other puddings. Any kind of dried or fresh fruit may +be used for this very wholesome and nutritious pudding. + + +RICE FLOUR PUDDING. + +Take a quart of milk, leaving out enough to mix with three ounces of +rice flour, put the rest in a saucepan over the fire. When it boils add +one ounce and a half of sugar, one-half ounce of sweet and a few bitter +almonds, blanched and pounded, or chopped very fine, one ounce of +butter, and a small piece of vanilla bean if convenient, if not flavor +at the last with vanilla extract. Mix the three ounces of rice flour +with milk, reserved from the quart, and stir into the pudding. Beat one +egg yolk with half a cup of cream and stir in just before removing from +the fire. Turn into a mould that has been dipped in cold water and serve +very cold with fruit sauce. + + +RICE SOUFFLE COLD. + +Put into a double boiler a quarter of a pound of well washed rice, a +pint and a third of milk, a small tablespoonful of butter, and cook +until the rice is so stiff that it no longer adheres to the sides of the +pan. Soak a heaping tablespoonful of gelatine in two tablespoonfuls of +water fifteen minutes. Put a pint of thin cream or rich milk in a +saucepan over the fire with two ounces of blanched and pounded almonds; +while it is coming to a boil beat two egg yolks and two tablespoonfuls +of granulated sugar together until light, then add the gelatine to the +milk on the stove. When it has dissolved pour a little of the cream into +the eggs and sugar, mix well, then turn it back into the saucepan, and +stir all rapidly together until it begins to thicken, remove at once +from the fire, add to the rice and beat until smooth. Rinse a mould with +cold water, turn the souffle into it and set on ice until it is wanted. +Turn it out on a glass dish and serve with or without a fruit sauce. + + +RICE PUDDING.--No. 1. + +Take a quarter of a pound of rice, wash well in cold and then scald in +boiling water, drain and put on in a quart of sweet milk in a double +boiler, cook one hour and a half. A little before it is done stir in an +ounce and a half of butter, one ounce of sugar, a little grated lemon +peel, a few sweet and bitter almonds blanched and chopped very fine or +pounded in a mortar. Don't stir too much, but keep the rice grains +whole. When done dip a mould in cold water and turn the rice into it. +Set it on the ice and serve very cold with a fruit sauce. + + +RICE PUDDING.--No. 2. + +Put a scant half cup of rice to soak in water for an hour, then boil in +salted boiling water for twenty minutes. While it is cooking put three +cups of rich milk and half a cup of sugar in a saucepan on the stove, +mix a tablespoonful of corn starch with a little cold milk, stir with +the milk and sugar and let it come to a boil, then add a cupful of the +hot boiled rice and stir until it thickens like custard. Turn it into a +pudding dish, flavor with vanilla or anything liked and bake slowly +until a delicate brown. Serve cold in the dish in which it is baked, +with brandy peaches or any fruit liked. + + +RICE OMELETTE SOUFFLE. + +Boil a quarter of a pound of well-washed Carolina rice in a pint and a +half of milk until stiff. Stir in two ounces of butter, half a pint of +cream and four egg yolks beaten light with two ounces of granulated +sugar and vanilla to taste, add a quarter of a pound of citron cut fine +and two ounces of almonds blanched and pounded fine in a mortar. Stir +all well together, adding at the last four whites of eggs beaten very +stiff. Put in a pudding dish and bake until firm--about half an hour. +Serve immediately in the dish in which it was baked. + + +STRAWBERRY SHORTCAKE.--No. 1. + +Puff paste makes a delicious strawberry shortcake. Roll thin, as for pie +crust, and line three layer cake tins and bake. Put a quart of fresh, +ripe strawberries stemmed in a bowl, sweeten them, cover and stand the +bowl on the shelf over the range, stir occasionally and mash slightly +with the back of a spoon. When serving time comes lay one of the shells +on the dish in which it is to be served, and pour a third of the berries +over it, then put on a second and a third, decorate the top layer with +whipped cream and serve with cream. It should be served immediately +after the berries are added to the crust that it may be crisp. Both +berries and shells should be cold. + + +STRAWBERRY SHORTCAKE.--No. 2. + +Make a biscuit dough in the proportion of a pint of flour, a heaping +teaspoonful of baking powder and half a teaspoonful of salt, a +tablespoonful of butter and enough milk to mix it. Roll about an inch +thick, cut it round or oblong and bake in a quick oven about fifteen +minutes. Cut around the edge and pull gently apart, butter slightly, +have the berries prepared as for Shortcake No. 1. Put the crust on the +serving dish, pour half the berries over it, put on the top and pour the +remainder of the berries over it. Serve with cream. + + +LADIES' LOCKS FILLED WITH STRAWBERRIES. + +Roll the puff paste thin, cut in strips an inch wide and about twelve +inches long; wind these around the forms overlapping the paste as it is +wound. Brush over with beaten egg and bake on the forms. When baked slip +the forms out, fill with strawberries prepared as for strawberry +shortcake. + + +STRAWBERRIES SCALLOPED. + +Equal quantities of fresh strawberries and bakers' stale bread grated. +Begin with a layer of the berries, sprinkle well with sugar, then a +layer of bread crumbs, dot with bits of butter, then another layer of +fruit and sugar; finish with bread crumbs and butter, sprinkle a little +sugar over the top and bake half an hour in a good oven. Serve hot with +cream. Currants and raspberries, either separately or mixed, and +blackberries also make excellent puddings. + + +CURRANT PUDDING. + +Stem and wash some currants, mash through a sieve, add as much water as +there is currant juice and sweeten to taste. To one quart of liquid take +two ounces of Groult's potato flour. Mix the potato flour with a little +of the cold fruit juice, put the rest over the fire, and when it comes +to a boil stir in the flour and let it cook for a few minutes. It will +become clear. Turn it into a mould that has been dipped in cold water, +and set it when cool on the ice until the next day. Turn out carefully +and serve with cream. + + +STEWED DATES. + +Break the dates apart, wash in cold, then in hot water, drain them and +cover with cold water; cook until tender--a very few minutes--take out +the fruit, add a little sugar to the water and boil five minutes, pour +over the dates and set away to get cold. + + +STUFFED DATES. + +Wash the dates as in the other recipes, drain in a colander and shake +from time to time until they are dry. Stone them and fill with blanched +almonds, or chopped nuts or cocoanut grated. + + +TAPIOCA AND APPLE PUDDING. + +Six good, tart cooking apples, three-quarters of a cup of pearl tapioca, +sugar to taste and one quart of water. Soak the tapioca in the water two +hours, then put in a double boiler and cook until clear, sweeten to +taste. It may be flavored with the rind of lemon cut very thin and +removed when the tapioca is done. Peel and core the apples and fill the +holes with sugar, arrange them in a pudding dish and pour the tapioca +over them, bake until the apples are tender. A few tiny bits of butter +on the top will make it brown a little. Serve hot or cold with cream and +sugar. + + +TAPIOCA AND STRAWBERRY JELLY. + +Five ounces of Groult's tapioca, two cups of boiling water, two cups of +strawberry juice, four heaping tablespoonfuls of sugar and a dash of +salt. Hull and wash the berries, mash with a spoon and strain through a +fine cheese-cloth. Put the boiling water in a double boiler, and +sprinkle in the tapioca, stirring to prevent lumping. Let it cook until +clear, add the sugar and salt, and then the strawberry juice, and boil +until thick--a few minutes only; turn into an earthenware mould; when +cold set on the ice. It is better to make it the day before it is +wanted. It should be served with cream. + + +TAPIOCA AND RASPBERRY JELLY. + +Follow the above recipe, using raspberries in the same proportion. + + +TAPIOCA AND CURRANT JELLY. + +Follow the recipe for tapioca and strawberry jelly. + + +PEARL SAGO AND FRUIT JELLIES. + +Soak half a cup of pearl sago two hours in a cup of cold water, then add +half a cup of water and a cup and a half of fruit juice--strawberry, +raspberry, or currant; boil for twenty minutes and sweeten to taste. +Fruit syrups may be used in winter; it will require less of the syrup +than fruit juice. + + +BREAD AND BUTTER PUDDING.--No. 1. + +Cut six small tea buns in half, butter well, using two generous ounces +of butter for the six, and put them together again. Beat three eggs with +a cup and a half of rich milk, add half a cup of almonds blanched and +chopped fine, one ounce of sugar, two tablespoonfuls of sherry, let the +buns soak in this for awhile. Butter a mould, sprinkle with fine bread +crumbs, take the buns out of the custard, lay them in the mould and +pour the custard over them. Set the mould in a pan of boiling water in +the oven and bake three-quarters of an hour, and serve hot with a sauce. + + +BREAD AND BUTTER PUDDING.--No. 2. + +Cut some slices of home-made bread about half an inch thick, butter and +lay in a pudding dish, sprinkle with currants, put another layer of +buttered bread and currants. Beat three eggs light and stir into a pint +of milk, sweeten to taste, flavor with a little grated lemon peel or +cinnamon, pour over the bread and butter and bake in a moderate oven +until the custard is set. Test with a knife; if it comes out clean it is +done. If baked too long the pudding will be watery. Serve cold and in +the dish in which it is baked. + + +BREAD CUSTARD. + +Put a pint of rich milk in a saucepan on the fire. When it comes to a +boil, add half a cup of grated stale bread crumbs, then stir in a +heaping tablespoonful of butter, a little grating of lemon peel, a +quarter of a cup of granulated sugar and a tablespoonful of almonds +blanched and chopped fine. Have two eggs beaten light, remove the +saucepan from the fire, stir a little of the mixture into the eggs and +then turn that into the saucepan, stir well for a moment and pour it +into a pudding dish. Set the dish in a pan of hot water in the oven and +bake about twenty minutes, until firm in the center; test with a knife. +If it comes out clean the pudding is done; if it bakes too long it will +be watery. It may be eaten cold or hot. If served hot add a quarter of a +cup more bread crumbs. + + +FRIED BREAD. + +Sweeten a pint of milk, flavor with cinnamon or nutmeg to taste. Have +some slices of home-made bread half an inch thick, cut off the crust +and soak the bread in the custard until all is absorbed, turning the +bread in it. Put some butter in a spider; when hot fry the bread a nice +brown on both sides. Arrange the slices nicely on a platter and serve +with or without a sauce. + + +CHOCOLATE CREAM. + +Soak a third of a box of gelatine in a very little cold water. Put a cup +and a half of milk in a saucepan with four ounces of sweet, fine +chocolate grated, let it boil until dissolved and add a slightly heaping +tablespoonful of sugar. Take two-thirds of the soaked gelatine and put +into the chocolate when melted, cool the mixture and turn into a mould, +roll the mould from side to side in the hands until it is thoroughly +coated with the mixture about a finger thick. When cold, even off the +surface with a knife. Whip about half a pint of nice, rich cream, +sweeten with powdered sugar and flavor with vanilla. Melt the other +third of the soaked gelatine in a little boiling water and stir quickly +into the cream and fill the chocolate with it. Set on the ice. Serve +very cold. + + +CHOCOLATE CUSTARD. + +Put a pint and a half of rich milk into a double boiler over the fire +with the third of a vanilla bean split and cut in small pieces, let it +come to a boil, and stir in two ounces of fine, sweet chocolate grated +and a lump of butter the size of a walnut. Let it boil for a few +moments, remove from the fire and beat very light four eggs, strain the +chocolate gradually over them, stirring all the time, add a little salt, +and sugar if necessary. Rinse a plain mould in cold water, pour the +custard into it, set the mould in a pan of hot water and bake +twenty-five minutes. Test with a knife. Too long cooking makes the +custard watery. It must be served ice cold and may be prepared the day +before. Serve with cream or soft boiled custard. + + +CHOCOLATE PUDDING. + +Beat one-quarter of a pound of butter to a cream and stir in six egg +yolks, one at a time, then add a quarter of a pound of fine, sweet +chocolate grated, a cup of almonds blanched and chopped fine, six +tablespoonfuls of granulated sugar and one tablespoonful of citron cut +very fine, beat the six whites of eggs to a stiff froth and stir in at +the last. Pour into a mould and boil three-quarters of an hour and send +to the table hot with whipped cream poured around it, or any fine sauce +served in a sauceboat. + + +COTTAGE PUDDING. + +One cup of granulated sugar, a cup and a half of flour sifted, half a +cup of milk, a heaping tablespoonful of butter, two eggs, whites and +yolks beaten separately, a teaspoonful of Cleveland's baking powder +mixed with the flour. Beat butter and sugar to a cream, add the +well-beaten yolks of the eggs, then add milk and flour alternately by +degrees, and the whites of eggs beaten to a stiff froth, stirred in at +the last. Bake half an hour. Serve hot with plenty of sauce. + + +CARAMEL CUSTARD BAKED. + +A pint and a half of rich milk, a cup and a half of granulated sugar, +the fourth of a vanilla bean. Put the milk and vanilla bean cut small +into a double boiler over the fire. Melt the sugar without water in a +spider, stirring constantly until it is all dissolved and the syrup is a +rich golden brown. Do not let it get too dark or it will be bitter. When +the milk is at the boiling point stir in half the boiling syrup--if put +in too fast the milk will boil over. Let it cook until the sugar (if it +hardened as it touched the milk) dissolves. Have four eggs beaten very +light in a bowl, pour the milk over them, add a little salt, and if +vanilla bean is not used for flavoring, stir in extract of vanilla to +taste. Rinse a mould with cold water, pour the custard into it and set +it in a pan of hot water in the oven, bake from twenty to twenty-five +minutes and test with a knife. If it comes out clean it is done. Add +boiling water to the remainder of the syrup and let it cook gently until +it is the consistency of thick cream. Flavor with vanilla. Serve very +cold. + + +SOFT-BOILED CUSTARD. + +Put a quart of rich milk in a double boiler over the fire with a third +of a vanilla bean, split in half, and sugar to taste. Beat the whites of +six eggs to a stiff froth, add three heaping teaspoonfuls of granulated +sugar, and when the milk comes to the boiling point drop the whites of +eggs into it by tablespoonfuls in egg-shape, turn them over in the hot +milk for a few seconds, repeat until all are done, drain them and return +the milk to the saucepan. Beat the six egg yolks to a light cream, turn +the hot milk over it gradually and pour the custard back into the +boiler; return to the fire and stir vigorously until it thickens and is +smooth to the taste. Remove from the fire, pour at once into a bowl, add +a little salt, and set aside to cool. Then put on the ice and at serving +time turn into a glass bowl, arrange the whites of eggs on top and serve +with sponge cake. + + +A SIMPLE DESSERT. + +A loaf of stale sponge cake--one that has been baked in a border mould +looks pretty. Saturate the cake with orange juice to which has been +added a little lemon. Stick the cake over with blanched almonds and fill +the center with whipped cream. If the cake is a plain loaf, pile the +cream around it. + + +GINGER CREAM. + +Soak a quarter of a box of gelatine in half a cup of milk for half an +hour, then place the bowl over steam until the gelatine is perfectly +dissolved. Add to it four ounces of granulated sugar and a pint of +whipped cream, two tablespoonfuls of preserved ginger chopped fine, two +tablespoonfuls of the ginger syrup and a tablespoonful of almonds +blanched and chopped very fine. Stir until it begins to thicken, pour +into a mould and set on the ice. Serve in a glass dish and powder the +top with chopped almonds. + + +GRAHAM PUDDING. + +Two cups of Graham flour, one cup of milk, one cup of Porto Rico +molasses, one cup of raisins stoned and slightly chopped, one egg, one +even teaspoonful of soda, one teaspoonful of ground cinnamon, one-half +teaspoonful of cloves, a little nutmeg, if liked, and a small pinch of +salt. Flour the raisins with a little white flour, mix all the +ingredients thoroughly together, butter a mould and steam three hours. +Serve with a sauce. If there should be any of the pudding left over, it +can be used by cutting in slices half an inch thick, each piece dipped +in milk, in which an egg has been stirred, fried brown in a little +butter, and served hot with a sauce. + + +NALESNEKY (a Russian Recipe). + +Beat three yolks of eggs light, add to it half a cup of milk, half a cup +of water, one cup of flour, and a little salt, mix until smooth, then +stir in the whites of three eggs beaten to a stiff froth. Have some +melted butter, brush over the bottom of a frying pan and pour a little +of the batter into it, let it cover the bottom of the pan without being +thicker than paper, let it brown, turning it to brown the other side, +spread with any jelly preferred, fold in half and fold again, making a +wedge-shaped cake. Use all the batter in this way, and serve hot. It +would be well to have two spiders in use. + + +NOODLE PUDDING. + +Put two ounces and a half of noodles in a pint of boiling milk and cook +until stiff like mush. Remove from the fire, and stir in one ounce and a +half of butter, one ounce of sugar, two tablespoonfuls of finely chopped +almonds, a few drops of extract of almond, when cool add three eggs and +a quarter of a cup of cream beaten together, and turn the mixture into a +well buttered mould sprinkled thoroughly with fine sifted bread crumbs. +Set the mould in a pan of boiling water in the oven, cover to prevent +browning, and if the mould has a pipe through the center bake half an +hour, if a plain mould it will require three-quarters of an hour. Turn +out of the mould and serve hot with a sauce. + + +PARADISE PUDDING. + +Melt two and a half ounces of butter in a saucepan, stir into it a +quarter of a pound of sifted flour and a cup and a half of cream or rich +milk, let it cook until it no longer sticks to the side of the pan, +remove from the fire and let it cool. Then stir in an ounce and a half +of sugar, three heaping tablespoonfuls of almonds blanched and chopped +and a little vanilla to flavor--vanilla sugar is better than the +extract--then mix in five well beaten eggs, a little at a time. Turn it +into a well buttered mould sprinkled with dried and sifted bread crumbs, +set in a pan of hot water in the oven, cover to prevent browning and +bake about three-quarters of an hour. Serve hot with a wine or fruit +sauce. + + +PRINCESS PUDDING. + +Melt two and a half ounces of butter in a quarter of a cup of rich milk +over the fire, stir an ounce and a half of flour into half a cup of milk +and add to the boiling milk, stirring constantly until it becomes a +smooth paste and no longer adheres to the pan. Remove from the fire; +when cold stir in one good ounce of sugar, an ounce of almonds blanched +and pounded very fine with a dozen cardamom seeds, three well beaten +eggs, a little at a time, half a teaspoonful of almond extract. Beat +well, turn into a buttered pudding mould sprinkled with fine bread +crumbs, set the mould covered in a pan of boiling water in the oven, and +if the mould has a pipe in the center bake from thirty to thirty-five +minutes. Turn it out and serve immediately with a fruit or wine sauce. + + +ENGLISH PLUM PUDDING. + +Two pounds of raisins, one pound of currants, one pound of citron, half +a pound of almonds, one pound of butter, one pound of flour, one pound +of brown sugar, one teaspoonful each of ground cinnamon, cloves, +allspice, ginger and nutmeg, half a pint of brandy and wine mixed and +one dozen eggs. Boil six hours. Keep water boiling by the side of +pudding boiler all the time and continually refill as the water +evaporates. In preparing the pudding have all the fruit stoned and cut, +but not too fine, the almonds blanched and chopped. Incorporate all the +ingredients well together before adding the eggs and spirits and beat +the mixture well together for at least an hour--the longer the better. + + +SAGO SOUFFLE. + +A pint of rich milk, two and a half ounces of butter, one ounce and a +half of sugar, two ounces of pearl sago, one ounce and a half of +blanched almonds chopped very fine. Mix all together, put over the fire +and let it cook for fifteen minutes, stirring constantly, remove from +the stove and let it cool. Beat three eggs and add a little at a time +until all is used, flavor with half a teaspoonful of almond extract, +put in a pudding dish and bake half an hour. Sift a little powdered +sugar over it and serve immediately in the dish in which it is baked. + + +SEMOULINA PUDDING. + +Put a pint and a half of milk on the fire to boil with two ounces of +butter, three ounces of sugar, an ounce and a half of sweet and two or +three bitter almonds blanched and chopped very fine, sprinkle into it +three ounces of semoulina or farina, and boil until quite stiff, +stirring constantly. Remove from the fire and turn into a mould that has +been wet in cold water. Serve very cold with fruit sauce or cream. + + +SERNIKY (a Russian Recipe). + +Put one ball of pot cheese, such as is sold at a creamery for five +cents, in a mixing bowl, break it up with a spoon, and add to it a +heaping tablespoonful of butter, the well beaten yolks of four eggs, a +little salt, a heaping dessertspoonful of currants and two slightly +heaping tablespoonfuls of flour. Mix all well together and let it stand +an hour or more. Sprinkle a pastry board thickly with flour, turn the +mixture out from the bowl, cut off pieces of it and roll with the hands +until about an inch and a half thick, cut in pieces about two inches +long, the ends bias. Have a saucepan ready with boiling water, drop the +pieces into this without crowding and cook until they float--about five +minutes--take them out with a skimmer. Roll in dried bread crumbs, fry +brown on both sides in butter, and serve hot with cream and sugar. + + +STEAMED PUDDING. + +One cup of raisins stoned and chopped, one cup of butter chopped, two +cups and a half of flour, one cup of Porto Rico molasses, one cup of +sweet milk, a scant teaspoonful of soda, a teaspoonful of cinnamon, and +a little nutmeg. Steam in a mould two hours. Serve hot with a sauce. + + +SPONGE CAKE MERINGUE. + +Butter well a pudding dish, cover the bottom with slices of stale sponge +cake about an inch thick, fit closely together. Beat the yolks of three +eggs with three teaspoonfuls of granulated sugar, add the grated rind of +half and the juice of one orange, the juice of half a small lemon, two +tablespoonfuls of melted butter and stir in soda as large as a pea into +a cup and a half of milk, add this to the orange and egg and stir well +together. Pour three-quarters of this mixture over the cake, set the +dish in a pan of boiling water in the oven, and when the cake has +absorbed the custard and no longer floats, add the remainder of the +custard. While the pudding is baking make a meringue of three whites of +eggs beaten to a stiff froth and three-quarters of a cup of granulated +sugar, flavor with the grated rind of half an orange and a few drops of +orange extract. Spread quickly over the pudding and bake fifteen +minutes. + + +PUDDING OF STALE CAKE. + +Almost any kind of stale cake will do for this pudding. To three cups of +the cake crumbs allow a cup and a half of milk, three tablespoonfuls of +melted butter and two eggs beaten light. Pour the milk over the crumbs +and let them soak until soft, then stir in the melted butter and the +eggs, beat well and pour into a mould that has been well buttered and +sprinkled with fine bread crumbs. Set the mould in a pan of hot water in +the oven, cover to prevent browning and bake three-quarters of an hour. +Serve hot with fruit or wine sauce. + + +BAKED TAPIOCA PUDDING. + +Soak a cup and a half of pearl tapioca two hours in a quart of rich +milk, put it in a double boiler and cook until the tapioca looks clear, +remove from the fire, stir into it two slightly heaping tablespoonfuls +of butter and a scant half cup of sugar. When cold add four eggs beaten +light and flavor with vanilla, or the rind of a lemon grated and added +when the tapioca is cooking. Butter a mould, sprinkle with dried bread +crumbs, turn the mixture into it and bake. Turn out on a platter and +serve hot with a foaming sauce. + + +TAPIOCA CREAM. + +A quarter of a cup of pearl tapioca, a cup of water, a pint of rich +milk, three even tablespoonfuls of sugar, a teaspoonful of vanilla +extract, two eggs and a little salt. Soak the tapioca in the water two +hours, then turn it into a double boiler with the milk; when it boils, +beat the yolks of eggs to a cream and the whites to a stiff froth, mix a +little of the milk with the egg, then pour it into the boiler and stir a +moment until thick, remove from the fire, add the vanilla extract and +stir in lightly the beaten whites of eggs. The froth should show through +the custard. Serve very cold in a glass bowl. + + +STEAMED RICE. + +Half a cup of rice, half a teaspoonful of salt and one and one-third +cups of boiling water. Put in small cups in a steamer, cover closely and +steam three-quarters of an hour. Serve with stewed fruit and cream or +sugar and cream. + + +RICE CAKE. + +Four ounces of rice, a pint and a half of milk, six eggs, two ounces and +a half of sugar, half a cup of almonds blanched and chopped, two ounces +of stoned raisins, a little citron, three heaping tablespoonfuls of +dried bread crumbs, and four ounces of butter. Wash the rice and scald +with boiling water, drain and put it into the milk, which must be +boiling on the stove, cook until it is stiff like mush; remove from the +fire and stir into it the butter. When it is cool, add the eggs, one at +a time, the sugar, the almonds chopped fine, the raisins, a little +citron finely cut, and the bread crumbs dried and rolled fine. Butter a +mould, turn the cake into it and bake one hour in a moderate oven. Serve +cold. + + +BROWN BREAD PUDDING. + +Put in a bowl the yolks of four eggs and three whole eggs and six and a +half ounces of sugar; beat together for fifteen minutes, then add six +and a half ounces of almonds blanched and chopped fine, a dash of +cinnamon, a tablespoonful of chocolate and four even tablespoonfuls of +citron cut very fine; then add eight ounces and a half of brown bread +grated and soaked in a few spoonfuls of claret or milk. Butter a mould, +sprinkle with bread crumbs, pour the pudding into it and set it in a pan +of hot water in a moderate oven. Bake three-quarters of an hour and +serve with a sauce. + + + + +Ices. + + +VANILLA ICE CREAM. + +A quart of rich milk, three-quarters of a pound of sugar, eight egg +yolks and a small vanilla bean. Put the milk in a double boiler with the +vanilla bean split into halves; beat the sugar and eggs to a cream, stir +into the hot milk and beat briskly until thick, remove from the fire, +strain; when cold, freeze. + + +COFFEE ICE CREAM. + +A quart of rich milk, three-quarters of a pound of sugar, five ounces of +coffee, eight egg yolks. Grind the coffee and stir it into half a pint +of boiling milk, set it one side; put the rest of the milk in a double +boiler, beat the eggs and sugar together until light, stir into the hot +milk, stir briskly until it thickens, add the milk and coffee, turn it +into a bowl and let it stand until the last moment; strain and freeze. + + +STRAWBERRY ICE CREAM. + +A pint of cream, a pint of strawberry puree and three-quarters of a +pound of sugar. Mix the sugar and strawberry puree together and let it +stand until the sugar is dissolved, then add the cream; pass it through +a sieve and freeze. + + +RASPBERRY ICE CREAM. + +Follow the recipe for strawberry ice cream, using a little less sugar. +All kinds of fresh fruit purees may be used for ice creams. + + +WALNUT ICE CREAM. + +Follow the recipe for vanilla ice cream, adding a cup of English walnuts +chopped and pounded fine in a mortar, and a little salt. When cold, +freeze. + + +ORANGE ICE. + +Boil a quart of water and a pound of sugar together for ten minutes, +skim and strain and set aside to get cold. Then add the juice of twelve +oranges and two lemons, put in the freezer; when it commences to freeze +stir in the whites of two eggs beaten to a stiff froth. + + +STRAWBERRY ICE. + +One quart of berries, one pound of sugar and three-quarters of a pint of +water. Sprinkle the sugar over the berries, stir well and mash with a +wooden spoon, strain and press through a sieve, pouring the water over +it gradually until all is used. Put into the freezer; when it begins to +freeze the whites of two eggs beaten to a stiff froth may be added. + + +WHITE CURRANT ICE + +may be made the same as orange ice, using a quart and a pint of +currants, mashed and put through a sieve, and a quarter of a pound more +sugar. + + +PINEAPPLE ICE. + +One quart of water, a pound and a quarter of sugar boiled and skimmed as +before, and the juice of one lemon and a large, perfectly ripe +pineapple, carefully peeled and shredded fine with a silver fork; +freeze. + + +LEMON ICE. + +One quart of water, a pound and a quarter of sugar, the juice of six +large, fine lemons. Prepare as before, adding the beaten whites of two +eggs when it begins to freeze. + + +RASPBERRY ICE. + +Follow the directions for strawberry ice, adding the juice of two +lemons. Any ripe fruit may be used, such as peaches, apricots, plums and +red currants, sweetening as they require. + + +FROZEN PUDDING. + +Prepare a custard with a quart of rich milk, a pint of cream, a pound of +sugar, and the yolks of eight eggs. Set it on the fire and stir +constantly until it begins to thicken; remove from the fire, and when it +is cold add three tablespoonfuls of brandy, one teaspoonful of vanilla, +one teaspoonful of almond extract. Put in the freezer, and when +partially frozen add a quarter of a pound of stoned raisins that have +been cooked a little in water to soften them, a quarter of a pound of +currants, a quarter of a pound of citron cut fine. Freeze smooth and put +in a mould and pack in ice and salt. + + +WINDSOR ROCK PUNCH. + +For twenty-four persons. Boil two quarts of cream; mix with it half a +pound of granulated sugar and twelve eggs. Freeze the same as ice cream. +Take one-half of the frozen mixture and add to it two wineglasses of +Maraschino, one wineglass of Kirsch, and one-half wineglass of Santa +Cruz rum; mix. When serving add a small lump of the frozen mixture to a +punch glass of the other, or liquid. + + + + +Cakes. + + +CAKE MAKING. + +Have all the ingredients measured or weighed, the pans lined with paper +or oiled, the nuts or fruit prepared, and the flour sifted before +beginning to make a cake. Sift the baking powder and cream of tartar and +soda with the flour or a part of it. Use pastry flour for all cake. +Never put all the milk into a cake batter by itself, as it curdles and +makes a coarse grained cake, but stir it in alternately with the flour. +Put all loaves of cake into a moderate oven, that they may rise before +beginning to bake. After the cake rises the heat may be increased. + + +ANGEL CAKE. + +The whites of nine large, fresh eggs. When they are partly beaten add +one-half teaspoonful of cream of tartar and then finish beating--the +cream of tartar makes them lighter--then add one and a quarter cups of +granulated sugar, stir the sugar very lightly into the whites of the +eggs, and add a teaspoonful of vanilla. Have flour sifted five times, +measure a cupful and fold it in very carefully, not with a circular +motion, and do not stir long. Turn it into a Turk's head mould and bake +forty-five minutes. Do not grease the mould, and when taken out of the +oven invert it until the cake is cold before removing from the pan. +Never use a patent egg-beater for this cake, but a whip, taking long, +rapid strokes, and make it in a large platter, not a bowl. + + +BERLINERKRANDS (a Norwegian Cake). + +Half a pound of butter washed in two waters and beaten to a cream, two +hard-boiled egg yolks mashed fine and stirred into two raw egg yolks, +four ounces of powdered sugar stirred into the eggs, then mix all with +the butter, add a pound of flour and a wineglass of brandy, mix well. +Roll under the hand and make into small jumble cakes or krunchens. Beat +the white of an egg, dip each cake into it and then roll in granulated +sugar, bake a delicate brown in a very slow oven fifteen or twenty +minutes. Grease the tins. + + +BLUEBERRY CAKE. + +Half a cup of butter beaten to a cream with half a cup of sugar, one cup +of Porto Rico molasses, one cup of thin sour cream or milk, three eggs, +the whites and yolks beaten separately, two cups of berries, two and a +half cups of flour, one teaspoonful of soda sifted with the flour. Bake +as soft gingerbread and serve hot. + + +CINNAMON CAKE. + +One cup of granulated sugar, butter the size of an egg, one egg, one cup +of milk, two cups of flour, one teaspoonful of cream of tartar, half a +teaspoonful of soda. Mix in the usual way, but sifting the soda and +cream of tartar with the flour. Put in a shallow pan, sprinkle with +sugar and cinnamon, and bake about fifteen minutes in a moderate oven. + + +CREAM PUFFS. + +One pint of water, half a pound of butter, three-quarters of a pound of +flour, and ten eggs. Boil the water and butter together, and while +boiling stir in the flour. Let it boil five minutes, then stir in the +eggs one at a time without beating. Drop into a pan by spoonfuls--not +close together--and bake in a quick oven fifteen minutes. When cold cut +them open and fill with the cream. + +FILLING.--One quart of milk, two cups of sugar, one cup of flour and +four eggs. Boil the milk, beat eggs, sugar and flour together and stir +into the milk, stir constantly until thick--about five minutes--and +flavor to taste. + + +LADY CAKE. + +Half a cup of butter, one cup of granulated sugar, half a cup of milk, +two cups of flour, two teaspoonfuls of baking powder, the whites of four +eggs, and a teaspoonful of almond extract. Beat the butter and sugar to +a cream, stir the milk into one cup of the flour and add to the butter +and sugar, then the whites of eggs beaten to a stiff froth. Sift the +baking powder and remaining cup of flour together, add to the other +ingredients with the teaspoonful of almond extract. If baked in a loaf +it will require three-quarters of an hour or more. + + +HONEY CAKE (a Norwegian Recipe). + +Two pounds of strained honey, three-quarters of a pound of light brown +sugar, three-quarters of an ounce of bicarbonate of potash, pounded very +fine and dissolved in a little water, one cup of cream, half a cup of +melted butter, ginger, cloves and pepper to taste, stir this all well +together, add to it as much flour as will make it like a thick mush, set +it away until the next day, then turn it into a well-greased cake mould +and bake about three-quarters of an hour. + + +SIMPLE FRUIT CAKE. + +Three-quarters of a pound of butter, three-quarters of a pound of sugar, +one pound of sifted flour, one-half pound of currants washed, one-half +pound of raisins stoned and chopped, one-half pound of citron cut fine, +one teaspoonful each of cloves, mace, allspice, cinnamon and nutmeg, +one-half cup of milk, one-half cup of brandy, four eggs and one +teaspoonful of soda. Beat butter and sugar to a cream; add the yolks of +eggs beaten light with the spices and brandy; then the fruit rolled in +part of the flour; add the soda to the rest of the flour and stir +alternately with the milk into the other ingredients; add at the last +the whites of eggs beaten to a stiff froth. Bake two hours in a moderate +oven. + + +BAVARIAN CAKE. + +One-fifth of a pound of blanched and chopped almonds, one-fifth of a +pound of flour, one-fifth of a pound of sugar, one-fifth of a pound of +butter, two eggs, a saltspoonful of cinnamon, a saltspoonful of nutmeg. +Put the flour in a mixing bowl, then the sugar and spices, the butter +and almonds, break the two eggs over it all and beat with a spoon, form +into a dough with the hands and roll out about an inch thick. Cut in any +shape liked, either round, square or oblong, reserving a little for +strips to decorate the top. Spread with jam, either currant or +strawberry or raspberry, and lay the thin narrow strips of dough across +the top. They should be cut with a jagging iron. Bake about +three-quarters of an hour in a moderate oven. + + +POUND CAKE. + +One cup of butter, a cup and a half of flour, a cup and a half of +granulated sugar, six eggs, and half a teaspoonful of baking powder, +flavor with almond extract or any flavoring to suit the taste. Beat the +eggs together very light, then, add sugar and beat again. Sift the flour +and baking powder together, beat the butter to a cream, and stir the +flour into it, and then add the eggs and sugar and flavoring. + + +SPONGE CAKE.--No. 1. + +Twelve eggs, the weight of ten in powdered sugar, the weight of six in +sifted flour, the grated rind and juice of one lemon. Beat the yolks of +the eggs to a cream, add the sugar and stir well, and then the lemon +juice and rind. Add the whites of eggs beaten to a stiff froth, and fold +in the flour as quickly and lightly as possible. + + +SPONGE CAKE.--No. 2. + +Four cups of flour, three cups of sugar, one cup of cold water, eight +eggs, two even tablespoonfuls of baking powder, the grated peel of an +orange. Pour the water on the sugar in a bowl, stir until almost +dissolved, beat the whites to a stiff froth, the yolks to a cream, put +one cup of flour with the yolks into the sugar and water, beat hard, add +the whites of the eggs, mix the baking powder with the flour, and stir +into the other ingredients by degrees quickly and lightly. Bake in a +shallow pan in a quick oven. When it no longer sizzles it is done. Ice +with a boiled icing while hot, flavored with almond extract. + + +CORN SPONGE CAKE (a Spanish Recipe). + +Half a pound of corn meal, half a pound of butter, seven ounces of +granulated sugar, seven eggs, two tablespoonfuls of catalan (brandy). +Beat separately the whites and yolks of the eggs; when the yolks are +beaten to a cream add the sugar, then the whites of eggs, stir the corn +meal in lightly, then the butter melted, and the brandy. Mix well, pour +into shallow pans well buttered, and bake in a moderate oven from twelve +to fifteen minutes, test with a straw. Best when quite fresh. + + +SPICED GINGERBREAD. + +One cup of Porto Rico molasses, one cup of boiling water, butter the +size of an egg, half a teaspoonful of ground cloves, one teaspoonful of +cinnamon, one egg, one teaspoonful of ginger, half a teaspoonful of +soda, a light half pound of flour, a quarter of a cup of brown sugar. +Melt the butter and stir into the molasses, add the spices, then the +water. Sift the soda with the flour and add at the last. Currants and +raisins stoned and chopped may be added and are an improvement. The cake +may be baked in a loaf or in small moulds. + + +CREAM GINGERBREAD. + +One cup of Porto Rico molasses, one cup of sour cream, two cups of +sifted flour, one teaspoonful of salt, one teaspoonful of ginger, one +even teaspoonful of soda, one egg, a little cinnamon, cloves and nutmeg, +two tablespoonfuls of brown sugar. Beat the egg, sugar and spice +together, add the molasses and one cup of flour, then the cream, after +that the other cup of flour with the soda sifted together. It should be +a thick batter, and if not thick enough add a little more flour--not +more than half a cup. Bake in a shallow pan. When done the cake should +be about two inches thick. Ice with boiled icing. + + +GINGER SPONGE CAKE. + +Half a cup of milk, half a cup of molasses, one cup of sugar, a third of +a cup of butter, a cup and a half of flour, half a teaspoonful of cream +of tartar, a quarter of a teaspoonful of soda sifted together with the +flour, two eggs, one teaspoonful of ginger, one teaspoonful of cinnamon, +and half a teaspoonful of cloves. Bake in a shallow pan. + + +SOFT GINGERBREAD. + +One cup of molasses, one cup of butter, one cup of brown sugar, one cup +of sour milk, three and a half cups of flour, half a teaspoonful of +soda, five eggs, ginger, allspice, cloves and cinnamon to taste. Beat +butter and sugar to a cream, stir in the molasses and spice, add a cup +of the flour, then part of the milk, mix the soda with the rest of the +flour and stir in alternately with the milk. Bake in shallow pans in a +moderate oven. + + +GINGER CAKES. + +Three-quarters of a pound of butter, three-quarters of a pound of +granulated sugar, one pound of flour, one teaspoonful of ginger, two +even teaspoonfuls of soda sifted with the flour. Mix well together. Roll +out, cut in small round cakes, brush over with white of egg, and +sprinkle with sugar and finely chopped almonds. Bake in a slow oven. + + +GINGER SNAPS.--No. 1. + +Rub three-quarters of a pound of butter into a pound of sifted flour and +mix in half a pound of brown sugar, add six tablespoonfuls of ginger, +one teaspoonful of powdered cloves, and two teaspoonfuls of cinnamon, +stir in a pint of Porto Rico molasses and the grated peel of a large +lemon, add at the last a teaspoonful of soda dissolved in tepid water. +Beat the mixture hard with a wooden spoon, make it into a lump of dough +just stiff enough to roll. Cut in small cakes and bake in a moderate +oven. + + +GINGER SNAPS.--No. 2. + +One pint of Porto Rico molasses, one pound of brown sugar, one pound of +butter, two pounds of flour, two tablespoonfuls of ginger, two of +cinnamon, half a tablespoonful of allspice, a teaspoonful of nutmeg and +half an ounce of soda. Beat butter and sugar to a cream, add the spice +and molasses, mix the soda with half of the flour and stir all together. +Roll thin, cut in small cakes and bake in a moderate oven. + + +HARD GINGERBREAD. + +Two cups of Porto Rico molasses, one cup of brown sugar, one cup of +butter, two tablespoonfuls of ginger, flour to make the dough stiff +enough to roll. It requires to be kneaded thoroughly. It is better that +the dough be made the day before the cakes are to be baked that it may +dry a little, as they are spoiled if too much flour is added. Roll thin, +cut in oblong cakes with a jagging iron, or in any way to suit the +fancy. + + +BRANDY SNAPS. + +One pound of flour, a quarter of a pound of butter, a quarter of a pound +of brown sugar, three-quarters of a pound of maple syrup. Mix the +ingredients well together and drop on greased paper; if it runs too much +add flour, if not enough add more maple syrup. + + +PEPPER NUTS.--No. 1. + +Two pounds of flour, one and a half pounds of sugar, half a pound of +butter, three eggs, two even teaspoonfuls of soda sifted with the flour, +pepper to taste. Beat the butter to a cream, add the sugar and beat very +light, then the eggs and flour. Roll out and cut in small, round cakes, +bake a light brown. They will keep a long time. + + +PEPPER NUTS--No. 2. + +Half a pound of butter beaten to a cream, then add three-quarters of a +pound of sugar, three egg yolks beaten light, half a cup of cream, two +ounces of almonds chopped very fine, half a teaspoonful of almond +extract, a little fine cut citron, and one pound of flour sifted with an +even teaspoonful of soda. Mix well together, roll out and cut in small, +round cakes and bake a light brown. + + +TEA CAKES. + +One pint of cream, four heaping tablespoonfuls of granulated sugar, two +eggs, a little cinnamon; beat well together and stir into it enough +flour to roll. Roll out about a quarter of an inch thick, brush over +with white of egg and sift sugar and cinnamon over it, cut into cakes +about a finger long and one inch wide. Bake a delicate brown. + + +FIG CAKE. + +Half a cup of butter, one cup of granulated sugar, half a cup of milk, +two cups of flour, two rounded teaspoonfuls of baking powder, the whites +of four eggs. Beat the butter and sugar to a cream, stir the milk and +one cup of the flour together and add to the butter and sugar. Sift the +remaining cup of flour and the baking powder together, beat the whites +of egg to a stiff froth and stir alternately with the flour into the +other ingredients. Grease three layer cake tins well, divide the batter +evenly and bake from seven to ten minutes. + +FILLING.--Boil without stirring until it is clear one cup of sugar wet +with a little water; remove from the fire and stir into it +three-quarters of a cup of figs chopped fine and a quarter of a cup of +currants, washed and dried. Spread two of the layers with this, put them +together and ice top and sides with a plain icing made as follows: The +whites of two eggs beaten to a froth and one and a half cups of powdered +sugar stirred into it and flavored with almond extract. + + +GINGER LAYER CAKE. + +Two cups of flour, one cup of Porto Rico molasses, one cup of milk, the +third of a cup of butter, one egg, one slightly heaping teaspoonful of +soda sifted with the flour, one heaping teaspoonful of ginger, one cup +of currants. Beat the egg a little, add the molasses with the butter +melted and stirred into it, then the currants, about half the milk, all +of the flour, beat well and add the rest of the milk. Bake in two cakes +in a quick oven from twelve to fifteen minutes. Use the chocolate +filling, given for chocolate layer cake, and ice the top and the sides +with the same. + + +ORANGE CAKE. + +Beat to a cream the yolks of four eggs with one cup of granulated sugar, +to which add the whites of two eggs beaten to a stiff froth, one-half +cup of milk alternately with one and a half cups of sifted flour into +which a teaspoonful and a half of baking powder has been well mixed. +Beat well and bake in three layers if the pans are large, or four if +small, in a quick oven from seven to ten minutes, try with a broom +straw, and when it comes out clean remove from the oven. Don't let them +bake a moment too long, or they will not absorb the icing. + +FILLING.--The whites of two eggs beaten to a stiff froth, to which add a +cup of powdered sugar, pouring it in all at once and beating hard, then +the grated rind of an orange--select one dark in color--and the juice. +The mixture should be like a thick cream. Spread thickly on the cake +while hot, and to what is left add enough sugar--about half a +cupful--for frosting to harden. Ice the top and sides. This is a +delicious cake, easily and quickly made. + + +PINEAPPLE CAKE. + +Make the cake by the same recipe as for orange cake. Bake in three +layers. + +FILLING.--The whites of two eggs beaten to a stiff froth and a cup of +powdered sugar. Grate enough fresh pineapple to have three-quarters of a +cup of fruit. Strain, add the juice to the whites of eggs and sugar. +Divide it, and into one part add the fruit strained from the juice. Use +this for the filling. To the rest beat in half a cup of sugar and half a +teaspoonful of almond extract, and ice the top and sides of the cake. It +should be done while the cake is hot. This, as well as the orange cake, +will keep in tin fresh for a week. + + +CHOCOLATE LAYER CAKE. + +Half a cup of butter, two cups of sugar, three whole eggs, or the whites +of six, one cup of milk, three cups of flour, two even teaspoonfuls of +cream of tartar and one teaspoonful of soda. Beat butter and sugar to a +cream, add the eggs beaten together, sift the cream of tartar and soda +in the flour, add the flour alternately with the milk. Bake in four or +five layers. + +CHOCOLATE FILLING.--Take two unbeaten whites of eggs and a cup and a +half of powdered sugar and beat them together. Stir over the fire until +smooth and glossy two ounces of Baker's unsweetened chocolate grated, +with half a cup of powdered sugar and four tablespoonfuls of boiling +water, remove from the fire and stir while hot into the eggs and sugar, +and when it is cool spread the top and sides, and set the cake in the +oven for a moment to dry the icing. + + +POOR MAN'S CAKE (a Norwegian Recipe). + +Twenty yolks of eggs, five whites of eggs, a pound and a quarter of +sugar, one pint of sweet cream or rich milk, a sherry glass of cognac, +one cup of melted butter, a little pounded cardamom seed, and enough +flour to roll thin. Beat the eggs together until light, add the sugar +and beat again, then the cream, cognac and butter. Melt the butter and +pour off from the salt. Cinnamon may be used instead of cardamom seed. +Roll the dough as thin as paper, cut with a jagging iron in oblong +pieces, slit one end with the iron and pass the other end through it. +Fry in boiling fat, drain on paper, and when perfectly cold put in a +stone jar. These cakes will keep for months. + + +VENISON CAKES (a Norwegian Recipe). + +Six eggs beaten light with three-quarters of a pound of sugar, one cup +of sweet cream or rich milk, a pound and a half of flour. When these +ingredients are well mixed add four ounces of well washed butter, stir +well together. Mix with the flour a little less than an even teaspoonful +of ammonia, powdered fine--the cakes will rise better--and flavor with +cardamom or cinnamon. Roll the dough with the hands until about the +thickness of the little finger, cut in pieces about three inches +long--the ends bias--lap them and snip with scissors or a knife around +the outside to make points, then fry in boiling fat as crullers. These +also keep a long time. + + +SEED CAKES. + +A cup and a half of granulated sugar, a cup and a half of butter, four +eggs, one tablespoonful of caraway seed and flour to roll. Beat the +butter and sugar to a cream, add the yolks beaten light, then the +caraway seed. Beat the whites of eggs to a stiff froth and add +alternately with the flour--do not make the dough stiff. Roll thin, cut +in small cakes and bake in a quick oven. + + +DROP CAKES. + +A cup of butter, a cup and a half of sugar, four eggs, a pint of flour, +a cup of currants, half a cup of sweet milk, a teaspoonful of baking +powder. Drop with a teaspoon on greased pans and bake in a quick oven +ten minutes. + + +LEBKUCHEN. + +Half a pound of granulated sugar, half a pound of strained honey, half a +pound of candied orange peel, half a pound of citron, half a pound of +almonds blanched and cut fine, an even teaspoonful of bicarbonate of +potash pounded very fine and a sherry glass of rum poured over it +twenty-four hours before it is used, an even teaspoonful of cloves, an +even teaspoonful of cinnamon, an even teaspoonful of powdered cardamom +seed, the rind of half a lemon grated, and two eggs. Put the honey in a +saucepan and let it come to a boil, pour it over the sugar in a mixing +bowl and stir well, then add the flour, mix thoroughly, and set in a +cool place for twenty-four hours. Then cut all the fruit fine and mix +with the other ingredients thoroughly, beat the eggs and add to the +mixture, put in the rum and potash last, stir well, and let it stand for +an hour or two. Roll the dough out about a quarter of an inch thick, cut +into cakes about three inches wide and five long, bake in a quick oven +ten or fifteen minutes. Do not use more than two ounces of flour in +rolling out the cakes. Ice them while hot. + +ICING.--Half a pound of sugar and the juice of half a lemon and the same +quantity of water as of lemon juice; stir together and spread on very +thin. + + +MACAROONS (a Bavarian Recipe). + +Blanch and chop fine half a pound of almonds. Beat the whites of three +eggs to a stiff froth, add half a pound of sugar and then the nuts. Drop +from a small spoon on paraffine paper on a baking sheet and bake a +delicate brown in a cool oven. + + +CHOCOLATE MACAROONS (a Bavarian Recipe). + +Two ounces of almonds chopped fine, the whites of three eggs beaten to a +stiff froth, stir in six ounces of sugar and an ounce and a half of +grated chocolate, then add the almonds. Bake in a cool oven. + + +SODA CAKES. + +Three egg yolks, a pint and a half of cream, three-quarters of a pound +of butter, an even teaspoonful of soda, one pound and a half of sugar, +and flour enough to roll. Roll very thin and cut in small cakes; put +half a blanched almond in the middle of each. Bake in a slow oven. + + +WALNUT WAFERS. + +Beat two eggs very light and add to them half a pound of brown sugar; +beat again and stir in half a cup of flour with a quarter of a +teaspoonful of baking powder, a third of a teaspoonful of salt and half +a cup of walnut meats slightly chopped. Drop in small spoonfuls on +buttered tins, not too close together, and bake brown. The dough should +not be too thin; try one or two and if too thin add a very little more +flour. + + +JODE CAKES (a Norwegian Recipe). + +Three egg yolks, a pint and a half of cream, three-quarters of a pound +of butter, an even teaspoonful of soda, one pound and a half of sugar +and flour enough to roll. Roll very thin and cut in small cakes; put +half a blanched almond in the middle of each. Bake in a slow oven. + + +FROSTING. + +Three-quarters of a cup of powdered sugar to the white of one egg, +flavoring to taste. Beat the white of egg to a stiff froth and turn all +the sugar into it; see that the sugar is free from lumps, beat hard and +flavor according to the cake. + + +BOILED ICING. + +One cup of granulated sugar, five tablespoonfuls of boiling water, the +white of one egg beaten to a stiff froth. Put the sugar and water over +the fire and boil until it threads from the spoon; then turn it into the +beaten egg, beat briskly for a few minutes, flavor with vanilla, lemon +or almond, according to the cake. While the cake is still warm, sprinkle +with flour and spread the icing on with a broad knife. + + + + +Pies. + + +PLAIN PASTRY. + +Four cups of sifted flour, one cup of butter, a pinch of salt, three +heaping teaspoonfuls of granulated sugar, two tablespoonfuls of lemon +juice, four tablespoonfuls of ice water and the yolks of two eggs. This +quantity will make two pies. Rub the butter, flour, salt and sugar +together thoroughly, then add the yolks of eggs, lemon juice and water +and work all together into a paste. Put the dough on a pastry board, +divide in four equal parts, roll each part the size required for the pie +plates. + + +PUFF PASTE. + +One pound of flour, one pound of butter and one cup of ice water. Sift +the flour, weigh it and turn into a mixing bowl; pour the water +gradually into it, stirring constantly with a spoon; turn the dough out +on the pastry board and beat or knead it until it blisters and is so +elastic that it can be stretched without tearing. Then set it away on +ice. Wash the butter, squeeze out the salt and water and lay it on a +plate on ice. Roll the dough as nearly square as possible, lay the +butter in the center of it, fold over one side of the paste, then the +other, flatten slightly with the rolling pin, fold over the ends of the +dough until they meet; turn the dough over and roll twice, fold again +and put the paste on the ice; let it remain for twenty minutes. Repeat +this twice, allowing the pastry to rest twenty minutes each time. This +makes in all six rolls and three times of rolling. Press very lightly +with the rolling pin, cut off each time what is needed for a pie or +number of patties, that the dough will not be worked over more than is +necessary. The trimmings may be used for cheese straws by cutting and +sprinkling them with grated Parmesan cheese and a dash of cayenne +pepper; or may be baked in crescents for garnishing. In baking, rinse +the pans with cold water and brush the pastry over with beaten egg. Make +the pastry in a cool room. + + +TO MAKE ONE SQUASH OR PUMPKIN PIE. + +One cup of squash, one egg mixed unbeaten with the squash, a cup and a +half of sugar, one milk cracker rolled fine, half a teaspoonful each of +ginger, cinnamon and nutmeg, a pinch of salt and a dash of cayenne +pepper. After these are well mixed, add half a cup of milk. Bake in +either puff or plain paste. + + +SWEET RISSOLES. + +Roll out some puff paste into a thin sheet, cut as many rounds with a +large patty cutter as are needed; put a spoonful of any kind of jam, +strawberry, raspberry, currant, etc., or mince meat or puree of apples +on each, moisten the edges of the pastry with water, fold one-half over +the other, making them into half moons, brush with beaten egg and bake +in a quick oven. They may be varied by sifting coarse sugar and nuts +over them before baking. + + +RICHMOND MAIDS OF HONOR. + +Half a pound of dry curd, commonly called cottage or pot cheese, six +ounces of butter, four eggs, a glass of brandy, six ounces of sugar, one +white potato, one ounce of sweet almonds chopped fine and a few drops of +almond extract, the juice of one and the grated rind of two lemons, and +a little nutmeg. Mix the curds and butter together, beat sugar and eggs +to a cream, add the potato mashed smooth and fine, the almonds, the +grated rind and juice of lemon and the nutmeg; beat well and add to the +curds and butter, mix thoroughly and bake in tartlet pans or pie plates +lined with puff paste. + + +CHEESE CAKES. + +Put a pint of milk on to boil, beat four eggs light and stir into the +milk; when it is a thick curd remove from the fire and when cool mash it +very fine, add to it four ounces of breadcrumbs. Beat to a cream half a +pound of butter and half a pound of sugar, add the curds and bread; beat +four eggs until very thick and light and pour them into this mixture; +then add gradually one tablespoonful of sherry and one of brandy and one +of rose-water, and a teaspoonful of cinnamon, and lastly a quarter of a +pound of currants well washed. Line either pie plates or shallow cake +pans with puff paste, pour in the mixture and bake in a quick oven. They +should be served cold and eaten the day they are baked. + + +COCOANUT PIE (a Southern Recipe). + +One cup of freshly-grated cocoanut, one cup of sugar, three eggs, half a +lemon, juice and grated rind, one-half cup of cream, one-half cup of +butter and one-half cup of cocoanut milk. Beat butter and sugar to a +cream, add other ingredients, the yolks of eggs beaten very light with +the cream, the lemon juice and rind and lastly the whites of eggs beaten +to a stiff froth. Line a dish with puff paste, pour the mixture in and +bake in a moderate oven three-quarters of an hour. + + +LEMON PIE (a Southern Recipe). + +The yolks of four eggs beaten to a cream with one cup of granulated +sugar and the grated rind of one lemon. Peel the lemon, removing every +particle of white skin, cut into thin slices; have a pie plate lined +with puff paste, arrange the slices of lemon on the paste, add enough +milk to the eggs and sugar to fill the plate, pour it in, and bake +until set. Beat the whites of eggs to a stiff froth, and stir in two +large heaping tablespoonfuls of sugar, put on top of the pie and bake a +light brown. + + +MINCE MEAT. + +One pound of granulated sugar, one pound of raisins, one pound of +currants, half a pound of citron, half a dozen lemons, grated rind and +juice, the pulp of eight oranges, the grated rind of three, half a pound +of almonds blanched and chopped, three pounds of greenings, after they +are pared, cored and chopped fine, three heaping teaspoonfuls of +powdered cinnamon, an even teaspoonful of allspice, a quarter of a +teaspoonful of cloves, an even teaspoonful of salt, three-quarters of a +pound of butter melted, a cup and a half of sherry and a cup of brandy. +Seed the raisins and soak them with the currants in just water enough to +cover, stew until tender, and add when cold with the water to the other +ingredients. Mix thoroughly, stirring in the melted butter at the last. +Let it stand for several days. The brandy and wine may be omitted and +more lemons and oranges used to flavor it. At each baking it is well to +add a little sugar and chopped apple. This will keep all winter or +longer in a cool place, if the brandy and wine are not omitted. + + + + +Candies. + + +CHOCOLATE CARAMELS--No. 1. + +Six pounds of light brown sugar, one pound of butter, one pound of +chocolate, one pint of cream, one pint of milk, paraffine as large as a +walnut, one teaspoonful of cream of tartar. Flavor with vanilla. Put all +the ingredients together and boil until it is brittle in water; flavor +and pour into buttered tins and mark in squares before it is quite cold. + + +CHOCOLATE CARAMELS.--No. 2. + +One pint of fresh milk, three ounces of chocolate, grated, two pounds of +granulated sugar, half a teaspoonful of cream of tartar. Stir until +melted, then add half a pint of cream, cook until the mixture is brittle +in ice water, then turn into a pan well greased and mark in squares when +almost cold. + + +CHOCOLATE CARAMELS.--No. 3. + +A quarter of a pound of chocolate, grated, one large cup of granulated +sugar, one cup of milk and a heaping tablespoonful of butter, a quarter +of a teaspoonful of cream of tartar. Boil all together, stirring all the +time, until the syrup hardens in cold water, and just before taking from +the fire add a teaspoonful of vanilla. Beat the syrup as soon as removed +from the fire, and keep it up until it is too stiff to beat any +longer--if it is beaten a minute and a half it will do well. Turn out of +the saucepan into a greased pan and before it is quite cold cut in +squares. + + +CHOCOLATE CREAM PEPPERMINTS. + +Mix together two cups of granulated sugar and half a cup of cream, boil +until it holds well together in cold water, or can be rolled between +the fingers, flavor with oil of peppermint, remove from the fire and +stir until the cream is stiff enough to mould into balls. Use powdered +sugar on the hands while moulding. Melt an ounce of chocolate and dip +the balls, which should be as large as hazel nuts, in this, using a long +pin for the purpose, and lay them on paraffine paper. Any flavoring may +be used instead of peppermint. + + +CANDY (to Pull). + +Two cupfuls of granulated sugar, half a cup of water, one tablespoonful +of vinegar, butter the size of a walnut. Boil the sugar and water +without stirring until it is brittle when tried in cold water, add the +butter and vinegar just before it is done. Flavor with any extract +preferred, pour into buttered soup plates, and when cool enough to +handle pull until white. + + +CHESTNUTS GLACE. + +Skin the chestnuts and cover with cold water, let them cook gently until +tender, when a large needle can be run through them easily. Drain and +drop them in cold water. After two hours drain again and put them in a +bowl, cover them with a rich syrup that has been skimmed and boiled +until clear. It must be boiling when poured over the chestnuts. Cover +the bowl with a heavy paper and let it stand for twelve hours, drain off +the syrup, bring it to the boiling point and turn it over the chestnuts +again and put away for another twelve hours. Repeat this process three +times, then drain the syrup off and the chestnuts are ready for use. Use +the large imported chestnuts, remove the shells and boil the nuts. The +brown skin can then be easily removed with a penknife. They are very +nice but very troublesome to prepare. + + +COCOANUT CAKES. + +One pound of granulated sugar, half a pound of grated cocoanut, half a +cup of water and a saltspoonful of cream of tartar. Boil the sugar and +water together until, when dropped in cold water, it can be rolled +between the fingers into a ball. Remove from the fire, stir with a +wooden spoon until it becomes white and thick like cream, add the +cocoanut, Stir well and drop with the spoon on paraffine paper or a tin +baking sheet, and form into thin round cakes. Set away to dry. + + +HOARHOUND CANDY. + +Put a tablespoonful of dried hoarhound leaves in a cup and pour over +them half a cupful of boiling water, cover and let it steep until cold, +strain and pour it over a pound of granulated sugar and a tablespoonful +of vinegar. Boil without stirring, and if any scum rises to the top +remove it. Test the candy in cold water, when brittle remove from the +fire and pour into a buttered pan. Mark into squares before it is cold, +or break into irregular pieces. + + +MARSHMALLOWS. + +Powder very fine eight ounces of gum arabic, dissolve it in three gills +of water over a slow fire and strain. Simmer an ounce and a half of +marshmallow roots in two gills of water, for ten minutes, closely +covered. Strain and reduce to one gill. Add this with half a pound of +sugar to the dissolved gum. Boil until it becomes a thick paste, +stirring constantly. Add the whites of four eggs beaten to a stiff froth +and a teaspoonful of vanilla extract. Remove from the fire, pour into a +pan dusted thickly with cornstarch and when cool cut into squares with a +sharp knife, roll in pulverized sugar and pack in a tin box. + + +NOUGAT. + +A pound of granulated sugar, one teaspoonful of salt, one cup of +blanched and finely chopped almonds or peanuts, or it may be made of +mixed nuts. Dissolve the sugar in a spider over the fire without water, +stirring constantly, and when entirely melted mix in the nuts quickly +and pour at once into a well greased pan, and before it is cold mark in +squares. This is very nice pounded fine in a mortar or ground in a mill +to sprinkle over custards just before serving. + + +PANOCHE (a Spanish Recipe). + +Two cups of dark brown sugar, one cup of chopped walnuts, half a cup of +milk, butter the size of a walnut. Cook the sugar and milk together, +boiling gently from seven to ten minutes, until, when tried in water, it +holds well together, and can be rolled into a soft ball. Remove from the +fire. Have the chopped nuts in a large bowl, pour over them a +teaspoonful of vanilla extract, pour the candy over them and beat with +long, rapid strokes until it begins to thicken--it should be like a +cream wafer--turn out on paraffine paper, and break it or cut in pieces. + + +PEPPERMINT DROPS. + +Two cups of granulated sugar, half a cup of cold water, a tiny pinch of +cream of tartar. Boil ten minutes without stirring, let the sugar melt +slowly that it may not burn. Add eight drops of oil of peppermint while +still on the fire. When removed from the stove beat with an egg-beater +until it falls in long drops, when drop quickly on paraffine paper. + + +PRALINES. + +Two cups of granulated sugar, one-half cup of water, two cups of pecans, +hickory nuts or English walnuts. Put the water and sugar on to boil, let +it cook without stirring until it threads, remove from the fire and +stir in the nuts until they are sugared. Spread on paraffine paper to +cool. + + +VASSAR FUDGE. + +Two cups of sugar, two squares or one ounce of Baker's unsweetened +chocolate, a scant cup of milk, one tablespoonful of butter. Boil for +ten minutes until it holds well together when dropped in cold water. +Take from the fire, flavor with a teaspoonful of vanilla extract, beat +from three to five minutes until thick and creamy, turn into a buttered +pan and cut in squares. + + + + +Preserves. + + +PRESERVE OF MIXED FRUITS. + +Five pounds of ripe currants or cherries, five pounds of granulated +sugar, two pounds of seeded raisins, the pulp of six oranges cut in +small pieces, and the rind of two oranges cut fine. Boil three-quarters +of an hour. Grapes can be used instead of currants or cherries. + + +RED CURRANT JAM. + +Pick the currants from the stems, weigh them, and allow three-quarters +of a pound of white sugar to a pound of the fruit. Put the currants in a +preserving kettle, mash them a little to prevent them from sticking to +the kettle, and boil for fifteen minutes, then add the sugar and boil +rapidly for ten minutes. Bottle and seal tight. + + +RED CURRANT JELLY. + +Berries for jelly must be picked when the weather is dry. Pick them +over, taking out all leaves, etc., put them in the kettle and mash them +a little to get enough juice to keep them from burning; stir constantly, +and as soon as hot wring them dry through a cheese cloth. Measure the +liquid and to every pint of juice allow one pound of sugar. Put the +juice on the fire and boil fifteen minutes, then add the sugar and boil +fifteen minutes more, skimming thoroughly. Pour into glasses while hot; +let them stand until the next day and cover. Very often jelly is soft, +and always from one of two reasons: either the berries have been picked +immediately after a rain or the sugar is adulterated. + + +RED CURRANT SYRUP. + +The currants must be fresh and perfectly ripe and picked in dry weather. +Wash and put them in either a porcelain-lined or a granite-ware kettle, +stir until they are tender, as for currant jelly, then remove from the +fire and wring them as dry as possible in a cheese cloth. Measure the +juice and return it to the fire, let it cook fifteen minutes, then add a +pound of granulated sugar to each quart of juice, boil gently fifteen +minutes, skimming as long as the scum rises. Bottle and cork well and +keep in a dark place. Raspberry and strawberry syrup are made in the +same way, only mashing and straining the fruit and measuring the juice +before cooking. + + +BLACK CURRANT SYRUP. + +Pick from the stems and mash them, a few at a time, in a bowl or granite +saucepan with a potato masher, then put them in a stone jar and let them +stand for two days, stirring well each day. Wring them through a cheese +cloth, and if wanted sweet cook with sugar as red currant syrup. The +juice can be bottled without sugar or cooking, and will keep for years. +It is used for sauces or fruit soups, etc. + + +CRANBERRY JAM. + +Put five quarts of cranberries in a preserving kettle with two quarts of +water and boil gently until the fruit is tender, then add three pounds +and three-quarters of granulated sugar, boil until the fruit is clear, +skimming carefully. Put in glasses and when cold seal. It keeps well. + + +GOOSEBERRY JELLY. + +Use the large English gooseberries and follow directions for currant +jelly. + + +GOOSEBERRY JAM. + +Three-quarters of a pound of sugar to every pound of fruit. Put the +fruit on by itself in a porcelain-lined or granite-ware saucepan, mash +and stir well to keep from burning, and boil one hour. Then add the +sugar and boil one hour more. + + +GRAPE JAM. + +Press with the fingers the pulp from grapes--Muscat or Concord grapes +make the best jam--seed and measure them, allowing a cup of sugar to +each cup of fruit. Put the skins on and cook until tender, when almost +done add the pulp, and when all is tender add the sugar and boil until +thick. + + +PINEAPPLE JAM. + +Pare the fruit and carefully take out the eyes, then grate it on a +coarse grater, rejecting the cores, weigh it, and to each pound of fruit +take a pound of sugar. Sprinkle it over the grated pines, let it stand +over night. In the morning, boil for ten or fifteen minutes over a quick +fire. Put in tumblers and when cold cover. + + +RASPBERRY OR STRAWBERRY JAM. + +Allow three-quarters of a pound of sugar to a pound of fruit. Put the +fruit in a preserving kettle over the fire and boil fifteen minutes, +mashing a little to prevent sticking to the kettle. Then add the sugar +and boil ten minutes, skimming carefully; turn into glasses and seal +when cold. + + +ORANGE MARMALADE. + +Select smooth, thin-skinned, juicy oranges. Take twenty-one, and five +lemons. Cut the rind very thin from a third of the fruit, and boil it in +two quarts of water until it can be pierced easily with a broom straw. +Drain from the water and cut in fine strips with scissors, add this to +the pulp of the oranges and lemons after removing all the white bitter +skin and pips from the fruit. Weigh and allow a pound of sugar to a +pound of fruit, put in a porcelain-lined or granite-ware kettle and cook +until clear. Put in glasses and when cold cover with brandied paper and +seal. + + +PUMPKIN CHIPS. + +Slice very thin and chip about four pounds of pumpkin, put in an +earthenware bowl, and cover it over night with four and a half pounds of +granulated sugar and the juice of one dozen lemons. Boil the lemon peel +until tender and cut in small thin chips and add to the juice, etc. In +the morning, boil together until perfectly clear and crisp. + + + + +Pickles, Sauces, etc. + + +RIPE CUCUMBER PICKLE. + +Pare and seed the cucumbers. Slice each cucumber lengthwise in four +pieces or cut it in fancy shapes, cover with cold vinegar and let them +stand for twenty-four hours. Drain and put them in fresh vinegar with +two pounds of sugar, and one ounce of cassia buds to one quart of +vinegar. Boil for twenty minutes and put in jars. + + +SWEET PICKLED PEACHES. + +Select fine, fresh, ripe, but not soft peaches, peel and weigh them. To +every seven pounds of fruit take five pounds of granulated sugar, a pint +of vinegar, two tablespoonfuls of cinnamon and one tablespoonful of +cloves, tie the spices up in a muslin bag, add a few pieces of stick +cinnamon and a few allspice. Put the fruit in a stone jar, bring the +sugar, vinegar and spice to a boil, pour over the peaches, cover and let +them stand until the next day, scald the syrup again and pour over the +fruit, and so on, until it has been done in all seven times. Take out +the bag of spice and put the fruit with the syrup into jars and seal. +These are much more delicious than peaches that are cooked. + + +SWEET PICKLED PLUMS. + +Follow the recipe for sweet pickled peaches. + + +SPICED CURRANTS. + +Take seven pounds of fresh and perfectly ripe currants, pick them over, +wash and stem them and put in a granite-ware or porcelain-lined kettle, +with five pounds of granulated sugar, one even tablespoonful of cloves, +one tablespoonful of cinnamon, one dessertspoonful of allspice, one pint +of best cider vinegar. Boil an hour and a half, put in jars and when +cold seal. + + +CHILI SAUCE. + +Four dozen ripe tomatoes, eight green peppers, three cups of chopped +onion, eight cups of cider or wine vinegar, two cups of brown sugar, two +teaspoonfuls of ginger, three teaspoonfuls of cinnamon, two teaspoonfuls +of allspice, two teaspoonfuls of cloves, eight tablespoonfuls of salt. +Skin the tomatoes and put them in the kettle over the fire; as soon as +the water runs from them, take out half of it, then put in the onions +and peppers chopped, boil together four hours, stir constantly the last +hour to prevent burning, then add the other ingredients and simmer long +enough thoroughly to mix them. Put the sauce in small bottles, cork +tight and seal and keep in a dark place. + + +CHILI PEPPER SAUCE. + +Twenty ripe tomatoes, six green peppers and four white onions chopped +fine, two cups of best wine or cider vinegar, one cup of sugar, two +tablespoonfuls of salt, two even teaspoonfuls of ground mace, two +teaspoonfuls of nutmeg, two teaspoonfuls of cloves, one teaspoonful of +celery seed. Boil an hour and bottle while hot. Very nice to serve with +baked beans. + + +MUSTARD PICKLES. + +One quart each of tiny whole cucumbers, large cucumbers sliced, green +tomatoes sliced and small button onions, one large cauliflower divided +into flowerettes, and four green peppers cut fine. Make a brine of four +quarts of water and one pint of salt, pour it over the mixed vegetables +and let it stand covered twenty-four hours. Then scald it and turn into +a colander to drain. Mix one cup of flour, six tablespoonfuls of +mustard, and one tablespoonful of turmeric with enough vinegar to make a +smooth paste, add one cup of granulated sugar and sufficient vinegar to +make two quarts in all. Boil this mixture until it is thick and smooth, +stirring constantly, then add the vegetables and heat them through. + + +RIPE TOMATO PICKLE. + +A peck of perfectly ripe tomatoes, two quarts of fine cooking salt, half +a pound of ground mustard, one ounce of cloves, two green peppers, two +or three onions and one pound of brown sugar. Pierce the tomatoes with a +silver fork or broom straw, put them in a stone jar with salt in +alternate layers. Throw away all the liquor made by standing one week. +Return to jar and cover with cold water, cover and let it stand +twenty-four hours. Drain again thoroughly, throw away the water, return +the tomatoes to the jar and cover with cold vinegar, having added to the +fruit, the onions and peppers sliced, with the mustard, cloves and +sugar. After they have stood three weeks they are ready for use. + + +GREEN TOMATO PICKLES. + +One peck of sliced tomatoes, eight onions, one pound of bell peppers, +one pound of horse radish, one pound of white mustard seed, half a pound +of black mustard seed, half an ounce of whole cloves, half an ounce of +stick cinnamon, half an ounce of pepper corns, one or two nutmegs and +four pounds of sugar. Select the tomatoes when they are beginning to +turn white, slice and lay them in salt for twenty-four hours. Drain and +put in the kettle, which should be of granite ware or porcelain lined, +with the peppers, onions and horse radish chopped, and sprinkle the +mustard seeds over all. Tie the spices in a thin muslin bag and cover +the whole with best wine vinegar, boil until tender and clear in +appearance. The peppers should have all the seeds removed. Half a cup of +dry mustard is considered by some an improvement. + + +GOOSEBERRY CATSUP. + +Boil ten pounds of large English gooseberries, seven pounds of coffee +sugar, and three pints of vinegar together for an hour and a half. Then +add two tablespoonfuls of cinnamon, one of allspice and one of cloves +and boil half an hour longer. Put in jars and seal. + + +RASPBERRY VINEGAR. + +Put a pound of fine fruit into a bowl and pour over it a quart of the +best wine or cider vinegar. Next day strain the liquor on a pound of +fresh raspberries. The following day do the same. Do not squeeze the +fruit, but drain as dry as possible by lightly pressing it. The last +time strain it through muslin previously wet with vinegar to prevent +waste. Put into a preserving kettle with a pound of sugar to every pint +of juice. Stir until the sugar is melted and let it cook gently for five +minutes, skim it. When cold, bottle and cork well. + + + + +Sweet Sauces. + + +FRUIT SAUCE. + +Put a cupful of granulated sugar in a saucepan, pour over it two and a +half cupfuls of boiling water, let it boil a few minutes, then add two +heaping tablespoonfuls of butter, two even teaspoonfuls of cornstarch +rubbed to a paste with a little cold water, then add a cupful of canned +fruit or a glass of any kind of fruit or jelly liked and the juice of a +lemon. Press through a fine sieve and serve with fritters or puddings. + + +FRESH FRUIT SAUCE. + +Follow the above recipe, using a cupful of pure juice of the fruit +desired and the juice of either a half or whole lemon. + + +ORANGE SAUCE. + +Beat four egg yolks, three ounces of sugar, a teaspoonful of flour and +the grated rind of one orange together until light, add a pint of +boiling milk and stir over the fire until thick, taking care that it +does not curdle, remove from the fire and add a liqueur glass of +curacao, and beat until light and foaming. + + +BANANA SAUCE. + +Rub two bananas through a fine sieve. Put half a cup of granulated sugar +in a saucepan with one cup of boiling water, add the banana pulp to it, +let it come to a boil, and skim if necessary. Rub a heaping +tablespoonful of butter with half a tablespoonful of flour, stir into it +a little of the liquid, and then add to that in the saucepan; add the +juice and grated rind of half a lemon, and it is ready to serve. + + +FOAMING SAUCE. + +Beat to a cream a cup of sugar and a quarter of a cup of butter, and add +to it two tablespoonfuls of wine or fruit juice, or in winter fruit +syrup. If the latter, use only three-quarters of a cup of sugar. At +serving time add a quarter of a cup of boiling water, stir well, then +add the white of an egg beaten to a stiff froth. Beat until the sauce +foams. + + +HARD SAUCE. + +Cream one tablespoonful of butter, stir in four tablespoonfuls of +powdered sugar and beat until very light, then add a teaspoonful of +boiling water and beat again. Flavor to suit taste. + + +SOUTHERN SAUCE. + +Beat four tablespoonfuls of brown sugar with two tablespoonfuls of +butter to a cream, and add the well-beaten yolks of two eggs, set the +bowl in a pan of hot water on the stove and stir until thick, add a +glass of sherry, stir well and it is ready to serve. + + +VANILLA SAUCE. + +Put a pint of rich milk in a double boiler, sweeten with two +tablespoonfuls of granulated sugar. While the milk is coming to the +boiling point beat the yolks of four eggs until light and creamy, add +the hot milk to the eggs, stirring briskly, then turn it into the +boiler, stirring rapidly until it thickens, remove from the fire, turn +into a bowl, flavor with vanilla extract and serve very cold. + + +SAUCE FOR NOODLE PUDDING. + +Four egg yolks, four ounces of sugar, a quarter of a cup of sherry, one +teaspoonful of potato flour, half a cup of water, the rind of half and +the juice of one lemon. Beat quickly over hot water until the sauce +thickens, then serve at once. + + +MAPLE SYRUP SAUCE. + +Half a pound of maple sugar dissolved in half a cup of cream, or rich +milk. If the latter is used add a teaspoonful of butter. + + + + +Savory Sauces. + + +In making sauces great care should be taken to have the saucepans +scrupulously clean and only granite-ware or porcelain-lined saucepans +should be used, especially where there is any acid as in tomatoes or +pickles. Never use an iron spider except for browning butter and flour +together as they will not brown in a saucepan. + + +VEGETABLE STOCK FOR SAUCES. + +Take any kinds of vegetables convenient, such as parsnips, celery, +carrots, turnips, green pepper, onion, leek, parsley, celery tops, +celery root, Jerusalem artichokes, a bay leaf, two cloves, two allspice, +and cook in water until tender; strain, pressing all from the +vegetables. The water Jerusalem artichokes are boiled in is valuable for +sauces. The liquid from canned peas is also excellent. Care must be +taken in putting the vegetables together not to let any one predominate, +turnip especially, as it makes a sauce very bitter. + + +COLORING FOR SAUCES, SOUPS, Etc. + +Melt a quarter of a pound of granulated sugar in a spider, cook until it +is a very dark, rich brown, almost black, stir constantly. Great care +must be taken that it does not burn. When done pour over it a quart of +boiling water and let it cook until the caramel is entirely dissolved, +pour it out and when cold strain and bottle. It will keep indefinitely +and a tablespoonful will give color to a pint of liquid. + + +OLIVE SAUCE. + +Melt a heaping tablespoonful of butter in a spider and when it begins to +brown stir into it a heaping tablespoonful of flour, let it cook until +a very dark brown, but be careful not to let it burn, then add enough +rich vegetable stock to make a thick cream-like sauce. Have ready some +olives--six or seven, that have been boiled a few minutes in water and +cut from the stones, add these to the sauce, season with pepper and salt +to taste, bring to the boiling point and serve. + + +SAUCE HOLLANDAISE. + +One-quarter of a pound of butter, one-quarter of a cup of water, +one-quarter of a teaspoonful of salt, the juice of a quarter of a lemon, +a dash of cayenne, and the yolks of three eggs. Beat the butter to a +cream and stir in the yolks of eggs, one at a time, then the lemon +juice, salt and pepper. Set the bowl it is mixed in in a pan of boiling +water on the fire, beating constantly with an egg beater, and when it +begins to thicken stir in gradually the boiling water. When it is as +thick as soft custard it is done. Great care must be taken not to let it +remain too long on the fire or it will curdle. + + +DRAWN BUTTER OR CREAM SAUCE. + +Melt a large heaping tablespoonful of butter and stir into it a heaping +teaspoonful of flour, let them cook together without browning and add by +degrees a cup of hot milk. + + +CURRY SAUCE. + +Curry sauce is made by adding curry powder to taste to a white sauce. It +may likewise be added to a brown sauce. + + +CHEESE SAUCE. + +A white or cream sauce with grated Parmesan cheese added to taste. + + +TOMATO SAUCE. + +Melt a large tablespoonful of butter in a saucepan over the fire, when +it bubbles put into it a small onion and half a green pepper, if +convenient, chopped very fine. Simmer gently for a few minutes, then +stir in a heaping teaspoonful of flour, and add four nice, fresh +tomatoes peeled and cut small--canned tomatoes may be used--a gill of +vegetable stock, a clove and part of a bay leaf, and pepper and salt to +taste. Let it cook gently for half an hour and press through a fine +sieve. + + +SAUCE TARTARE + +may be made by beating a small tablespoonful of butter to a cream, +adding salt, pepper, dry mustard and sugar to taste and the raw yolk of +an egg. Add a tablespoonful of olives, small cucumbers and capers +chopped very fine and a few drops of onion juice. Serve with mock fish +cutlets and croquettes. + + +SAUCE PIQUANTE. + +Melt a heaping tablespoonful of butter in a spider and when it bubbles +stir into it a heaping tablespoonful of flour, cook until it turns a +dark brown, taking care not to let it burn, add to it enough +well-seasoned vegetable stock to make the sauce the proper consistency, +then pour it into a granite-ware saucepan and add one small cucumber +pickle, two olives and a few capers, all chopped very fine; season with +salt and pepper to taste. + + + + +Sandwiches. + + +CHEESE SANDWICHES. + +Half a pound of grated cheese, one tablespoonful of butter, the yolks of +two hard-boiled eggs mashed very fine and a teaspoonful of mayonnaise +dressing. Mix the ingredients thoroughly; butter before cutting from the +loaf some slices of brown or white home-made bread; spread with the +mixture and fold together. + + +CELERY SANDWICHES. + +Use dainty little baking powder biscuits freshly baked but cold, or +white home-made bread for these sandwiches. Only the very tender part of +celery should be used and chopped fine and put in iced water until +needed. Add a few chopped walnuts to the celery and enough mayonnaise +dressing to hold them together; butter the bread before cutting from the +loaf, spread one slice with the mixture and press another over it. If +biscuits are used, split and butter them. They should be small and very +thin for this purpose and browned delicately. + + +NUT AND CREAM CHEESE SANDWICHES. + +Boston brown bread buttered on the loaf and cut in very thin slices; +spread with a filling of cream cheese and chopped walnut meats; press a +buttered slice over it. They may be cut in fingers, rounds or +half-moons. The proportion is three-quarters of a cup of nuts to a +ten-cent package of Philadelphia cream cheese. This quantity will make a +large number of sandwiches. + + +NUT SANDWICHES. + +Graham, rye, and Boston brown bread make very nice sandwiches. Butter +the loaf and cut in very thin slices, sprinkle with chopped nuts and +fold together. + + +WHOLE WHEAT BREAD AND PEANUT SANDWICHES. + +Chop the nuts very fine, butter the bread before cutting from the loaf, +sprinkle the nuts thickly over the butter, press two slices together. +Boston brown bread with raisins is also nice for these sandwiches. + + +OLIVE SANDWICHES. + +Prepare the bread and butter as for other sandwiches. It may be cut in +squares, rounds or triangles to suit the fancy. Stone and chop as many +Queen olives as needed and mix with them enough mayonnaise dressing to +hold together, spread half the number of bread slices with the mixture +and cover with the other half. + +Brown, rye, whole wheat or white bread may be used. Home-made is +preferable, but it must be twelve hours old. Sandwiches may be sweet or +savory, may be cut round, square, or in triangles. + + + + +Sundries. + + +CRACKERS AND CHEESE TOASTED. + +Butter some zepherettes and sprinkle thickly with grated Parmesan +cheese, bake in a quick oven, or toast on a gridiron; serve hot. + + +CRACKERS WITH CREAM CHEESE AND GUAVA JELLY. + +Spread zepherettes with cream cheese and dot with Guava jelly. + + +WELSH RAREBIT. + +Half a pound of American cheese, two butter balls, two eggs, half a +teaspoonful of mustard, a saltspoonful of salt, a dash of cayenne +pepper, half a cup of milk and an even saltspoonful of soda. Cut the +cheese fine, melt the butter in a chafing dish or spider, stir the +mustard, salt and pepper with it, then add the cheese and milk; when the +cheese is dissolved add the eggs slightly beaten and stir until it +thickens. Serve on toast. + + +CHEESE SOUFFLE. + +Melt one tablespoonful of butter in a spider, add to it a slightly +heaping tablespoonful of flour and one cup of hot milk, half a +teaspoonful of salt, a dash of cayenne pepper and one cup of grated +Parmesan cheese; then add the yolks of three eggs beaten light, remove +from the fire and let it cool; then add the whites of eggs beaten stiff, +turn into a pudding dish, bake twenty-five minutes and serve +immediately. + + +CHEESE STRAWS. + +Take two ounces of flour and three ounces of Parmesan cheese grated (it +is better to buy the cheese by the pound and have it grated at home), +and two ounces of butter. Rub the butter into the flour, add the cheese +and a little salt and cayenne pepper, and make into a paste with the +yolk of an egg; roll the paste out in a sheet about an eighth of an inch +thick and five inches wide and cut in narrow strips; bake in a hot oven +about ten minutes. + + +PATE A CHOU FOR SOUPS. + +Put a gill of milk and an ounce of butter into a saucepan over the fire; +when it comes to the boiling point add two ounces of sifted flour; stir +with a wooden spoon until thick and smooth, then add two eggs, one at a +time, beating briskly; remove from the fire and spread out thin, cut in +pieces, the size of a small bean, put them in a sieve, dredge with +flour, shake it well and fry in boiling fat until a nice brown. Add to +the soup after it is in the tureen. + + +A FILLING FOR PATTIES. + +Break two eggs in a bowl, add a little salt and white pepper, a few +drops of onion juice and four tablespoonfuls of cream, beat slightly; +turn into a buttered tin cup, stand in a saucepan with a little boiling +water in it on the stove, cover and cook until stiff--about three or +four minutes--remove from the fire, turn out of the cup. When ready to +use cut in half-inch slices and then into stars or any fancy shape +preferred, or into dice. Make a cream sauce thicker than for other uses, +that it may not run through the pastry; put them in the sauce, bring to +the boiling point and fill the patties just as they are to be served. + + +GRUEL OF KERNEL FLOUR OR MIDDLINGS. + +Put a pint of boiling water in a saucepan over the fire; mix two heaping +teaspoonfuls of the flour with a little cold water and stir into the +boiling water. Let it boil twenty minutes, add a little cream to it and +salt. Very nutritious. + + +KOUMYSS. + +Dissolve a third of a cake of compressed yeast in a little tepid water; +take a quart of milk, fresh from the cow, or warmed to blood heat, and +add to it a tablespoonful of sugar and the dissolved yeast. Put the +mixture immediately in beer bottles with patent stoppers, filling to the +neck, and let them stand for twelve hours where bread would be set to +rise--that is, in a temperature of 68 or 70 degrees--then stand the +bottles upside down on ice until wanted. + + +HOME-MADE BAKING POWDER. + +Procure from a reliable druggist one-half pound of the best bicarbonate +of soda, one pound of cream of tartar and one-half pound of Kingsford's +cornstarch. Mix thoroughly and sift three times, put up in small tins. +The best baking powder. + + +VANILLA EXTRACT. + +One ounce of Mexican vanilla bean, two ounces of loaf sugar, eight +ounces of French rose water, twenty-four ounces of alcohol 95 per cent. +Cut up the bean and pound with the sugar in a mortar, sift and pound +again until all is a fine powder. Mix the alcohol and rose water; put +the vanilla in a paper filter, pour over it a little of the liquid at a +time until all is used; filter again if not all is dissolved. Paper +filters may be obtained at any of the large drug stores. The extract may +be darkened by using a little caramel. + + +VANILLA SUGAR. + +Half a pound of loaf sugar, half an ounce of Mexican vanilla beans. Cut +the beans very fine, pound in a mortar with the sugar; sift and pound +again until all is fine. Bottle and cork tight and keep in a dark +place. + + +SPINACH FOR COLORING. + +Pound some spinach in a mortar, adding a little water; squeeze through a +cheese cloth, put in a saucepan over the fire, bring to a boil; when it +curdles remove from the stove. Strain through a very fine sieve; what +remains on the under part of the sieve is the coloring. It is used for +coloring pistache ice cream, jellies, etc. + + +TOMATO PASTE FOR SANDWICHES. + +Skin and cut small three large tomatoes, cook until tender and press +through a sieve fine enough to retain the seeds; return to the fire, add +two ounces of butter, two ounces of grated bread crumbs and two ounces +of grated Parmesan cheese. When it boils stir a beaten egg quickly into +it, remove at once from the fire. It must not boil after the egg is +added, as it will curdle. Turn the mixture into a bowl and when cold, if +it is not for immediate use, cover with melted butter. + + +CHEESE PASTE FOR SANDWICHES. + +Boil two eggs hard, separate the yolks from the whites, mash the yolks +smooth and chop the whites very fine; mix and put through a vegetable +press, then add butter the size of a small egg and three heaping +tablespoonfuls of grated American cheese. Beat together until it is a +fine, smooth paste. If not salt enough add a little, and also dry +mustard, if liked. + + + + +Miscellaneous Recipes. + + +TOOTH POWDER. + +Precipitated chalk, seven ounces; Florentine orris, four ounces; +bicarbonate of soda, three ounces; powdered white Castile soap, two +ounces; thirty drops each of oil of wintergreen and sassafras. Sift all +together and keep in a glass jar or tin box. A very valuable recipe for +hardening the teeth. + + +JAPANESE CREAM. + +Four ounces of ammonia, four ounces of white Castile soap cut fine, two +ounces of alcohol, two ounces of Price's glycerine and two ounces of +ether. Put the soap in one quart of water over the fire; when dissolved +add four quarts of water; when cold add the other ingredients, bottle +and cork tight. It will keep indefinitely. It should be made of soft +water or rain water. To wash woolens, flannels, etc., take a teacup of +the liquid to a pail of lukewarm water, and rinse in another pail of +water with half a cup of the cream. Iron while damp on the wrong side. +For removing grass stains, paint, etc, use half water and half cream. + + +ORANGE FLOWER LOTION FOR THE COMPLEXION. + +Dissolve a slightly heaping tablespoonful of Epsom salts in a pint of +imported orange flower water (Chiris de Grasse), and add to it one +tablespoonful of witch hazel. Apply with a soft linen cloth. Very +refreshing in warm weather and an excellent remedy for oiliness of the +skin. + + +BAY RUM. + +Three-quarters of an ounce of oil of bay, one ounce of loaf sugar, one +pint of alcohol, 95 per cent., two quarts of new New England rum and +three pints of rectified spirits, 60 per cent. Roll the sugar until fine +and beat into the oil of bay, add the alcohol, then the New England rum +and spirits. Let it stand for several days in a demijohn, shaking +occasionally; then filter through blotting paper. The filters may be +purchased at a druggist's. Care should be taken to buy the oil at a +reliable place. + + +FINE LAVENDER WATER. + +Two ounces finest oil of lavender, one ounce essence of musk, one-half +ounce essence of ambergris, one-half ounce oil of bergamot and one-half +gallon of rectified spirits. Mix the ingredients, keep in a demijohn for +several days, shaking occasionally. Then filter and bottle. + + +GOOD HARD SOAP. + +Five pounds of grease, one quart and one cup of cold water, one can of +potash, one heaping tablespoonful of borax, two tablespoonfuls of +ammonia. Dissolve the potash in the water, then add the borax and +ammonia and stir in the lukewarm grease slowly and continue to stir +until it becomes as thick as thick honey; then pour into a pan to +harden. When firm cut into cakes. Grease that is no longer fit to fry in +is used for this soap. Strain it carefully that no particles of food are +left in it. It makes no difference how brown the grease is, the soap +will become white and float in water. It should be kept a month before +using. + + +POLISH FOR HARD OR STAINED WOOD FLOORS. + +Eight ounces of yellow beeswax, two quarts of spirits of turpentine, one +quart of Venetian turpentine. Cut the wax in small pieces and pour the +spirits over it--it will soon dissolve; then bottle. Apply with a +flannel or soft cloth. It keeps the floors in excellent order. + + + + +CONTENTS. + + + BREADS, ROLLS, Etc. + + PAGE + + Biscuits, Beaten, No. 1 13 + " " " 2 13 + " Baking Powder 13 + " Cream 13 + Rolls, French 14 + " Windsor 14 + " Elizabetti's 15 + " Rye Flour 15 + " Gluten 15 + " Parker House 15 + Boston Brown Bread 16 + " " " with Raisins 16 + " " " Stewed 16 + Graham Bread 17 + Rye Bread 17 + Quick White Bread 17 + Date Bread 17 + Coffee Bread, No. 1 18 + " " " 2 18 + Norwegian Rolls and Zwieback 18 + Rice Muffins 19 + Laplands 19 + English Muffins 19 + Graham Popovers 20 + " Gems 20 + Gems of Kernel (Middlings) and White Flour 20 + " " Rye Meal 20 + Corn Batter Bread 21 + " Bread 21 + " Griddle Cakes 21 + White Bread Griddle Cakes 22 + Boston Brown Bread Griddle Cakes 22 + Waffles 22 + Rolls, Epicurean 22 + Bread from Rummer Flour 23 + Biscuits of Kernel or Graham Flour 23 + + + EGGS. + + Eggs, to soft boil 24 + " " hard boil 24 + " a la Creme 24 + " au Gratin 24 + " Nun's Toast 25 + " a la Maitre d'Hotel 25 + " Timbales of 25 + " Stuffed with Mushrooms 26 + " with Cream 26 + " Curried 26 + " Stuffed 27 + " " and Fried 27 + " Fricasseed 27 + " Chops 28 + Omelet, Plain 28 + " with Cheese 28 + " " Mushrooms 28 + " " Tomatoes 29 + Eggs, Poached with Tomato Catsup 29 + " " in Cream 29 + " " in Tomatoes 29 + " in a Brown Sauce 30 + + + SOUPS. + + Cream of Jerusalem Artichokes 31 + " " Asparagus 31 + " " Lima Beans 32 + " " Cauliflower 32 + " " Celery 33 + " " Chestnuts 33 + " " Cucumbers 33 + " " Summer Squash 34 + " " Lettuce 34 + " " Mushrooms 35 + " " Green Peas 35 + " " Rice 36 + " " Spinach 36 + Carrot 37 + Celeriac 37 + Mock Clam 37 + Corn and Tomato 38 + Crecy 38 + Curry 38 + Mock Fish 39 + Norwegian Sweet 40 + Onion 40 + Green Pea, No. 1 41 + " " " 2 41 + Potato 41 + Puree of Vegetables 42 + " " Turnips 42 + Vegetable 42 + Tomato 43 + Barley 43 + Black Bean, with Mock Meat Balls 44 + + + ENTREES. + + Egg Border, with Rice and Curry Sauce 45 + Rice Border, with Vegetables or hard-boiled + Eggs in Cream Sauce 45 + Mock Chicken, a Timbale of, with Sauce 45 + Spaghettina, a Mould of 46 + Spinach, a Border Mould of, with Filling 47 + Mock Codfish Balls 48 + " Fish Balls, in Curry or Cream Sauce 48 + " Fish, (a Norwegian Dish) 49 + " Meat 49 + Spaghettina Chops 50 + Tomato Chops 50 + Fried Bread, a Savory 51 + Mock Fish Chops 51 + Spaghettina, Fricassee of 52 + Mushrooms, en Coquille 52 + Egg Plant, a Ragout of 52 + Patties of Puff Paste 53 + Rice, a Savory of (Mexican Dish) 54 + Asparagus, a Ragout of, with Mock Meat Balls 54 + Rice, Curried, Croquettes of 55 + Mock Fish Croquettes 55 + Walnut Croquettes 55 + Mushrooms, a Ragout of 56 + Mock Chicken Croquettes 56 + + + VEGETABLES. + + Potatoes, to Boil 57 + " Baked 57 + " Mashed 58 + " New, with Cream Sauce 58 + " Broiled 58 + " a la Creme au Gratin 58 + " Stuffed 58 + " Fricasseed 59 + " a la Duchesse 59 + " Saratoga Chips 59 + " French Fried 60 + " a la Maitre d'Hotel 60 + " Lyonnaise 60 + " a la Parisienne 60 + " Creamed and Browned 60 + " Puff 61 + " White, Croquettes 61 + " Papa 61 + " Sweet, Fried Raw 62 + " " " Cooked 62 + " " Mashed and Browned 62 + " " Croquettes 62 + Brussels Sprouts 63 + Okra and Tomatoes 63 + Beets 63 + Peas, Puree of 63 + Beans, Lima, Puree of 64 + Cucumbers, Puree of 64 + " Stuffed 64 + " Stuffed with Mushrooms 65 + Egg Plant, Escalloped 65 + " " Stuffed 66 + Corn, Green, Cakes of 67 + " Pudding 67 + " Green, Mock Oysters of 67 + " Boiled on the Cob 67 + " Curry of 68 + Celeriac and Salsify, Croquettes of 68 + Indian Curry of Vegetables 68 + Kohlrabi 69 + Beans, Marrowfat, Baked 69 + " Bayo, No. 1 70 + " " " 2 70 + Emparadas 70 + Frijoles Fritos 71 + Mushrooms, Broiled 71 + " on Toast 71 + " Stewed in Cream Sauce 72 + Tomatoes Stuffed with Mushrooms, No. 1 72 + " " " " " 2 72 + Escalloped Tomatoes 73 + Tomatoes with Egg 73 + French Carrots in Brown Sauce 73 + " " and Peas 73 + Spinach Pudding 74 + " Balls 74 + Tomatoes and Mushrooms 75 + Rice, to Boil Plain 75 + Cauliflower with Drawn Butter 75 + Escalloped Cauliflower 76 + " Spaghettina 76 + Chestnuts, Puree of 76 + Beans, Dried White, Puree of 77 + Squash Pudding 77 + " Fritters 77 + Summer Squash 77 + Rice Croquettes 78 + Celeriac, Fricassee of 78 + Turnip, Yellow, Ragout of 78 + Tomatoes Stuffed with Cheese 79 + Artichokes, Jerusalem 79 + Asparagus 79 + Pointes d'Asperges 79 + Cabbage, Purple, with Chestnuts 80 + Parsnips, Croquettes, with Walnuts 80 + " Fried 81 + Parsnip Fritters 81 + Beans, String, to cook 81 + Onions, Spanish, Stuffed 81 + Celeriac Stuffed with Spanish Sauce 82 + Cabbage, Spring, Stewed 83 + " " in Cream Sauce 83 + Turnips, " " " 83 + White Bread Balls 84 + Noodles 84 + " a la Ferrari 84 + Gnocchi a la Romaine 85 + + + SALADS. + + Mayonnaise Dressing, for Salads 86 + Cream " " " 86 + French " " " 87 + Tomato Ice Salad 87 + Tomato Jelly Salad 87 + Spaghettina and Celery Salad 88 + Salad of Fairy Rings and Puff Ball Mushrooms 88 + Salad of Fresh Fruit 88 + Cucumber Jelly 88 + Walnut and Celery Salad 89 + Pineapple and Celery Salad 89 + Fruit Salad 90 + Potato Salad 90 + Tomatoes Stuffed with Celery 90 + Celeriac and Lettuce Salad 91 + Raw Jerusalem Artichokes and Lettuce Salad 91 + Salad a la Macedoine 91 + Asparagus Salad 91 + Cucumber Salad 91 + Cold Slaw 92 + Tomato Salad 92 + Endive 92 + Egg Salad 92 + + + FRUIT DESSERTS. + + Apple Betty 93 + " Charlotte 93 + " Croquettes 93 + " Stewed Whole 94 + " Souffle 94 + " Custard, No. 1 95 + " " " 2 95 + " Baked Dumplings of 95 + " Float 96 + " Fried 96 + " Marmalade 96 + " Meringue 96 + " Pudding, No. 1 97 + " " " 2 97 + " Stewed in Butter 97 + Apples, To Steam 98 + " Scalloped 98 + Banana Fritters 98 + Cherry Cake (a Bavarian recipe) 99 + Cranberry Bavarian Cream 99 + Fresh Fruit, A Mould of 100 + Mixed Fruit, A Dessert of 100 + Gooseberry Pudding 100 + Pineapple Meringue 101 + Prune Souffle 101 + Prunes, A Mould of 101 + Dried Figs, Stewed 102 + Rhubarb Meringue 102 + " Scalloped 102 + Rice and Date Pudding 103 + " " Fig " 103 + " " Raisin " 103 + " " Prune " 103 + " Flour Pudding 103 + " Souffle 104 + " Pudding, No. 1 104 + " " " 2 105 + " Omelet Souffle 105 + Strawberry Shortcake, No. 1 105 + " " " 2 106 + Strawberries in Ladies' Locks 106 + " Scalloped 106 + Currant Pudding 107 + Stewed Dates 107 + Stuffed Dates 107 + Tapioca and Apple Pudding 107 + " " Strawberry Jelly 108 + " " Raspberry " 108 + " " Currant " 108 + Pearl Sago and Fruit Jellies 108 + + + DESSERTS. PUDDINGS. + + Bread and Butter Pudding, No. 1 108 + " " " " " 2 109 + " Custard 109 + Fried Bread 109 + Chocolate Cream 110 + " Custard 110 + " Pudding 111 + Cottage Pudding 111 + Caramel Custard, Baked 111 + Soft-boiled Custard 112 + A Simple Dessert 112 + Ginger Cream 113 + Graham Pudding 113 + Nalesneky (a Russian recipe) 113 + Noodle Pudding 114 + Paradise Pudding 114 + Princess Pudding 114 + English Plum Pudding 115 + Sago Souffle 115 + Semoulina Pudding 116 + Serniky (a Russian recipe) 116 + Steamed Pudding 116 + Sponge Cake Meringue 117 + Stale Cake Pudding 117 + Baked Tapioca Pudding 118 + Tapioca Cream 118 + Steamed Rice 118 + Rice Cake 118 + Brown Bread Pudding 119 + + + ICE CREAMS AND WATER ICES. + + Vanilla Ice Cream 120 + Coffee Ice Cream 120 + Strawberry Ice Cream 120 + Raspberry " " 120 + Walnut " " 120 + Orange " " 121 + Strawberry Water Ice 121 + White Currant " " 121 + Pineapple " " 121 + Lemon " " 121 + Raspberry " " 121 + Frozen Pudding 122 + Windsor Rock Punch 122 + + + CAKES. + + Cake Making 123 + Angel Cake 123 + Berlinerkrands 124 + Blueberry Cake 124 + Cinnamon Cake 124 + Cream Puffs 124 + Lady Cake 125 + Honey Cake (a Norwegian recipe) 125 + Simple Fruit Cake 125 + Bavarian Cake 126 + Pound Cake 126 + Sponge Cake, No. 1 126 + " " " 2 127 + Corn Sponge Cake (a Spanish recipe) 127 + Spiced Gingerbread 127 + Cream " 128 + Ginger Sponge Cake 128 + Soft Gingerbread 128 + Ginger Cakes 129 + " Snaps, No. 1 129 + " " " 2 129 + Hard Gingerbread 129 + Brandy Snaps 130 + Pepper Nuts, No. 1 130 + " " " 2 130 + Tea Cakes 130 + Fig Cake 131 + Ginger Layer Cake 131 + Orange Cake 132 + Pineapple Cake 132 + Chocolate Layer Cake 133 + Poor Man's Cake (a Norwegian recipe) 133 + Venison Cakes (a Norwegian recipe) 133 + Seed Cakes 134 + Drop " 134 + Lebkuchen 134 + Macaroons (a Bavarian recipe) 135 + Chocolate Macaroons (a Bavarian recipe) 135 + Soda Cakes 135 + Walnut Wafers 136 + Jode Cakes 136 + Frosting 136 + Boiled Icing 136 + + + PIES. + + Plain Pastry 137 + Puff Paste 137 + One Squash or Pumpkin Pie, To Make 138 + Sweet Rissoles 138 + Richmond Maids of Honor 138 + Cheese Cakes 139 + Cocoanut Pie 139 + Lemon Pie 139 + Mince Meat 140 + + + CANDIES. + + Chocolate Caramels, No. 1 141 + " " " 2 141 + " " " 3 141 + " Cream Peppermints 141 + Candy, To Pull 142 + Chestnuts, Glace 142 + Cocoanut Cakes 143 + Hoarhound Candy 143 + Marshmallows 143 + Nougat 144 + Panoche (a Spanish recipe) 144 + Peppermint Drops 144 + Pralines 144 + Vassar Fudge 145 + + + PRESERVES. + + Mixed Fruits 146 + Red Currant Jam 146 + " " Jelly 146 + " " Syrup 147 + Black " " 147 + Cranberry Jam 147 + Gooseberry Jelly 147 + " Jam 148 + Grape Jam 148 + Pineapple Jam 148 + Raspberry or Strawberry Jam 148 + Orange Marmalade 148 + Pumpkin Chips 149 + + + PICKLES, SAUCES, Etc. + + Ripe Cucumber Pickle 150 + Sweet Pickled Peaches 150 + " " Plums 150 + Spiced Currants 150 + Chili Sauce 151 + " Pepper Sauce 151 + Mustard Pickles 151 + Ripe Tomato Pickle 152 + Green " " 152 + Gooseberry Catsup 153 + Raspberry Vinegar 153 + + + SWEET SAUCES. + + Fruit Sauce 154 + Fresh Fruit Sauce 154 + Orange Sauce 154 + Banana " 154 + Foaming " 154 + Hard " 155 + Southern " 155 + Vanilla " 155 + Sauce for Noodle Pudding 155 + Maple Syrup Sauce 155 + + + SAVORY SAUCES. + + Vegetable Stock for Sauces 156 + Coloring for Sauces, Soups, etc. 156 + Olive Sauce 156 + Sauce Hollandaise 157 + Drawn Butter or Cream Sauce 157 + Curry Sauce 157 + Cheese " 157 + Tomato " 158 + Sauce Tartare 158 + Sauce Piquante 158 + + + SANDWICHES. + + Cheese Sandwiches 159 + Celery " 159 + Nut and Cream Cheese Sandwiches 159 + " Sandwiches 160 + Whole Wheat Bread and Peanut Sandwiches 160 + Olive Sandwiches 160 + + + SUNDRIES. + + Crackers and Cheese, Toasted 161 + " with Cream Cheese and Guava Jelly 161 + Welsh Rarebit 161 + Cheese Souffle 161 + " Straws 161 + Pate a Chou, for Soups 162 + A Filling for Patties 162 + Gruel of Kernel Flour or Middlings 162 + Koumyss 163 + Home-made Baking Powder 163 + Vanilla Extract 163 + " Sugar 163 + Spinach, for Coloring 164 + Tomato Paste, for Sandwiches 164 + Cheese " " " 164 + + + MISCELLANEOUS RECIPES. + + Tooth Powder 165 + Japanese Cream 165 + Orange Flower Lotion, for the Complexion 165 + Bay Rum 165 + Fine Lavender Water 166 + Good Hard Soap 166 + Polish for Hard or Stained Wood Floors 166 + + + + +[ Transcriber's Note: + + The following is a list of corrections made to the original. The first + line is the original line, the second the corrected one. + +curacoa, and beat until light and foaming. +curacao, and beat until light and foaming. + + Salad a la Macedoine 91 + Salad a la Macedoine 91 + + Nalesneky (a Russian recipe.) 113 + Nalesneky (a Russian recipe) 113 +] + + + + + +End of the Project Gutenberg EBook of The Golden Age Cook Book, by +Henrietta Latham Dwight + +*** END OF THIS PROJECT GUTENBERG EBOOK THE GOLDEN AGE COOK BOOK *** + +***** This file should be named 26209.txt or 26209.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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